Proteins - Tissue Building Foods

Meats - Preparation Of Tough Cuts

Soup stock is a stimulant and not a nutrient, as so many people believe. It may be changed into a nutrient by adding it to the slightly beaten white of egg, after which it must not be reheated, as it would coagulate the albumen. This lesson demonstrates the theory learned in the egg lessons, that cold water dissolves albumen, while heat coagulates it.

School Recipe.

MATERIALS:

1 Small Piece of Meat.

2 Small Pieces of Suet. 1 Slice Turnip.

1 Slice Carrot.

1/2 Cup Water. 1/4 Teaspoon Salt. 2 Pepper Corns. 1/2 Slice Onion.

Soup Stock

The meat and vegetables should not be thrown away. They may be served in the soup or may be taken out and used for meat pie, croquettes, hash with rice or molded in rice. A large proportion of nourishment is still retained, although the juices and flavor have been extracted. If the meat and vegetables are combined with a sauce made with some of the stock, it makes a tasty dish.

PROTEINS. TISSUE BUILDING FOODS. METHODS OF COOKING MEAT.

OBJECT:

1. To extract the juices, as in Soups, Broths and Beef Teas.

2. To retain the juices, as in Broiling, Roasting, Boiling and Frying.

3. Combination of both, as in Stewing and Braising, where part of the juices are retained and part extracted.

Experiments

1. Put a piece of beef (2 inches) into a glass half filled with cold water. Let stand 20 minutes. Does the water look just the same?

2. Scrape or cut a piece of beef (2 inches) into small pieces. Put into a glass half filled with cold water. Compare with No. 1.

3. Put a small piece of beef into a heavy glass. Pour on boiling water. What happens?

"What effect does COLD water have on albumen?

What effect does BOILING water have on albumen? Compare this with the white of egg experiments.

In today's Lesson our object is to extract the juices of meat. As we learned that cold water dissolves albumen, we will put the meat into cold water. If the meat is cut into small pieces more surface is exposed to the cold water. The meat should soak at least 1 hour in the cold water, after which it should be heated gradually to the simmering point, not above this temperature (rather below).

The small gray particles that rise to the top are bits of albumen coagulated. When the albumen is coagulated and skimmed off the nourishing part is taken out of the soup. So soup made in this way is a stimulant but not a nutrient.

If a nutrient is desired follow the recipe for bottled beef tea or cook the soup below 132 degrees Fahrenheit.

Working Directions To Be Followed By All Odd Numbered Girls

NOTE: In today's Lesson, you are to prepare the vegetables, while your partner prepares the meat for the Soup. Follow each paragraph closely.

See Recipe on Front Page.

Cut the turnip and carrot into tiny cubes. To do this cut the carrot into slices; the slices into strips and the strips into cubes. See FIGURES 1, 2 and 3. Soak in cold water.

Measure the seasonings.

Cut the onion into small pieces.

Add turnip, carrot, onion and seasonings to the saucepan containing the meat after it has soaked 20 minutes.

If the soup is served clear eat the meat and vegetables separately. At home they may be served with rice or potatoes in a stew.

Serve your partner and self with the soup.

You are to WIPE the dishes today according to directions already learned,

FIGURE 1.

FIGURE 2.

FIGURE 3.

Note Book Work

Materials for Brown Soup Stock:

2 Pounds Raw Meat.

1 Pound Browned Meat and Bone (may be left-over).

3 Quarts Cold Water.

1 Stock Celery (may be omitted). Bit of Bay Leaf. Sprig of Parsley.

4 Tablespoons Cubed Carrot. 4 Tablespoons Cubed Turnip.

4 Tablespoons Finely Chopped Onion. 1 Tablespoon Salt. 6 Pepper Corns.

Working Directions:

Cut the meat into small pieces; put into a kettle having a tightly fitting cover. Cover the meat with the cold water. Saw the bone, add it to the meat and water; add the browned meat. If only raw meat is used brown 1/3 of it in the suet in a frying pan. Add it to the raw meat and bone. Cover it tightly; let soak 1 hour, then simmer from 4 to 5 hours. The last hour of cooking add the vegetables and seasoning. After the vegetables are cooked, strain. Save the meat and vegetables to be used for meat pie, etc.

Cost of preparing Home Recipe for Brown Soup Stock:

Working Directions To Be Followed By All Even Numbered Girls

NOTE: In today's Lesson you are to prepare the meat, while your partner prepares the vegetables for the soup. Follow each paragraph closely.

See Recipe on Front Page.

Wipe the meat with a damp piece of cloth; cut it into 6 small pieces. See FIGURE 1.

Put 4 pieces into the saucepan and cover them with cold water; let stand.

Take out frying pan. Put into it the piece of suet; add the remaining 2 pieces of meat and brown them thoroughly in the pan. See FIGURE 2.

Pour a little of the water in which the meat is soaking into the frying pan.

Pour all back into the saucepan. See FIGURE 3.

Your partner will add the vegetables and seasonings.

Put over a slow fire and let cook slowly about 45 minutes. See FIGURE 4.

If a clear soup is desired, strain out the meat and vegetables. Add a little slightly beaten white of egg; stir; boil 1 minute over the fire. Let it simmer 5 minutes. Remove scum and strain through double thicknesses of cheesecloth.

FIGURE 1.

FIGURE 2.

FIGURE 3.

FIGURE 4.

You are to WASH the dishes today according to directions already learned.