CO-OPERATIVE EXTENSION WORK IN AGRICULTURE AND HOME ECONOMICS STATE OF WASHINGTON STATE COLLECE OF WASHINCTON EXTENSION SERVICE U. S. DEPT. OF ACRICUL TURE CLUB WORK

CO-QPERATINO PULLMA~.WASHINOTON

Girltt!t Cooking Clubs LESSON No.7

These lessons are intended for the Rural Clubs where no regular Domestic Science instruction is given

Meat and Fish Selection, Care and Cooking of Meat Meat means the flesh of animals that we use for Beef should be bright red; firm .. to the touch; food. In this country the meats in ordinary use juicy; fat distributed through it; odor slight but are: beef ·and veal, obtained from cattle; pork, the pleasant; bone not large; fat should be yellowish or flesh of the hog; mutton, from sheep; fish; poultry, straw color. including chickens, geese, turkeys, ducks, guineas, The tests are much the same for other meats, ex­ pigeons; game, including venison (flesh of the deer), cept for color. Veal should be grayish pink with squirrel, quail, rabbit, wild duck, wild geese, pheas­ white fat; pork should be pink with white fat; ants. mutton should be a dull red with white fat. We get most of our meat from the middle western -The flesh of fish should be firm; eyes bright; odor and western sections of our country and from Mex­ · pleasant. ico and South America. Meat should be protected from dust and flies. .If meat is hung where there are flies, protect it by a The meat of an old animal is tougher than that cotton bag. of a young animal. The muscles that are used most Fresh meat will keep for two weeks in cold are toughest. The tender cuts are to be found along weather, but only for a few days, even in an ice the back, which is used least. box, in warm weather.· Cool all meats and soups as - Meat is important because of the tissue-building soon as done; never leave in a warm oven or in a material, or protein, which it provides. The average fireless cooker after done. Meat should always be composition of beef is 20.9% protein, 10.6% fat, 1.1% kept as cool as possible. mineral matter, 67.8% water. From this table Civilized man wants his meat cooked.· It is 'im­ you can see that there is no carbohydrate (starch portant to know how to cook meats well. We cook or sugar) in meat, but ~he heat and energy are sup­ meats to: develop flavor~, kill harmful germs, make plied by the fat . . hard tissues softer. There are· five main ways of cooking meats: broiling, roasting or baking, pot­ Gelatin is made from the bones ·and hoofs of ani­ roasting or braising, boiling or stewing, frying or mals. This is what makes the water in which meat sauteing. (See Lesson 1.) has been cooked for a long time become stiff upon cooling. Cooking meat at too high a temperature hardens the protein or tissue-building material and makes it Fish also furnishes tissue-building material and is - more difficult to digest. Tough meats and meats more easily digested than most meat. Shell fish,' with much gristle should be cooked ·in water with such as oysters, crabs, clams, shrimps, etc., are usu­ moderate heat, such as by boiling, stewing or ally thought of as fish. steaming. Beef Cij.~S , . ., i -} ... t . - ~ ~ :·..... /~;~·~· /··; • .... / r· :·f .~ L: :.q.,_ ~-~ ?SfUPS There are many kinds of vegetables, cereals, and .. ~ t meats which can be used for soup making. Left-over { fo-Od~ -- arid ':fi~ri~s from hl-en.\ ~ C'ah· be made into soup . . .. •Cl~ar ..SO!lps, .like boullion, have very little nutritive value,. but serve as appe~izers, py ~t~rting.. the !lq_w of the digestive fluids.. .~nd _ .· p~~p,a;ring . t.h~ . stoma~h for solid food. lVIilk soups .·~~d.. ~pJU~~ , ~.n v~hi~h - bits of vegetables, meats, or fat are left are nutritious.

Soups are divided i~to twq. ~lasse_s-s_oups .with stock and soups w¥thoh~st&c"k. 1 ·"fne"1nost nriportab.t soups made with stock are bouillion and consomme; ··while'·, the, jll)portant- soups · without stock are milk s0ups ~ .(cream : soups, purees, bisque) and vegetable soups (bean and pea soups). 1. Front shank. Soup. Cost 5c lb. . ... ~he_::scum that rises as the water heats contains 2. Extreme end of neck. Dog meat. 5c·- i-b?·) the tissue-building part of the meat. Use it. The 3. Meaty neck. Stews, soup, mince meat. 6c. _lb. soup stock will keep better if the fat which rises to 4. C~?,ss _~ribs . .. ~.o~ ~oas_~ ~ _I?c J_b. __ ·_;j,_·J the top when the soup ~t_ock g_ q9ls is not t~ken off 5. Chuck. Rib steaks, pot roast. 14c lb. until ready for use:' ;. . Tlus-~fa t Ii'Iay be used for cook­ 6. Plate: Corned beef, boiling beef, braising. ing. ' Bouillion' or consomme should be served at din­ 10'c lb. · ner or· the heaviest meal and· the·· milk soups at the 6x. Brisket. Co-rned beef, ooiling be~( . 8c ~lb ·. light~r meals. ..:·~·-: . " · ··- · 7. ;prime ribs. Ro3:sts. 18c lb. ~ . ;: .. ~ ·- 8. Rump . . Roas~s and po~ ro~~ts. 12c lb .. Food H;~ts , 9. Round. Steaks, roasts, beef juice, beef tea. · Do ·not' wash meat, but wipe off with· dam:[) cloth 15c lb. in order not to lose any of the food value. 10. Heel of roUJld. Boiling. 14c lb. Steaks should ·be cut across the :fibre· (grain). · 11. Hind shank. Boiling, soup bone. 5c lb .. 12. Sirloin tip. Roasts · or steaks. 20c lb. Soups ;houid alway~ be mcl11ded i~ th~ di-et of 13. Sirloin. ' Steaks. 20c-lb. individuals suffering from indigestion. , · · · 14. Porterhouse and Club steaks. 25 lb. -·The· club Use a~l triin;mings fro~ rocasts and steaks with steaks are found just in front of the porter­ soup me~t ..· ,·. house and are short steaks. Never use strongly flav.ored or smoked· ~. eats for 15. Flank. Steak, boiling, braising. lOc lb. soup. \. c· ... '• · ·(These-prices are for 1912 . .They are more ·nearly Saye. water in which a.il vegetables . s~ch as pared normal, or average, than the .present prices, .due to potato~s; asparagus-, ~tc., h~:ye .. __been . coo~e. ~ fo;r the war conditions.) soup k~ttle . . J]s~ wat_er_in whicp. cereals ~av.e . b~en cooked. Food Hints ·Roast beef is 11neconomical for a· ·small 'family un­ less the left over part can be prepared in an appe­ The· cost of the ~ meat fu the· daily dfet sha:uld. not t~z~ng w_~Y and, a,ll t~e Pie~t 11~e~_. ·_ . .. . ,. _- Be more th·an one-sixth of· the -total cost or foods. . · All -meat should; be· well· cooked·~ · especiairy pork. We eat too much lean meat, rich f;ods (pasfry~ Cooking kills -all·parasitas· and germs· which-may be cakes, fried things) and·· spices.· · contained in the meat. The disease contracted· by eat~ng jnfested pork .is called trichhia. . . I)p not ~h~oyv away b~nes ,as they _ contain - vahiabl~ ­ "' : ,~ , , • • •' • 1 . • ~ ~ ~ • ~ • • • • : .., ..- ... -, i _ : ~ • ~ .• .. • I ~ ; .,... ~.. food ·materials. . They may b~ used for so:ups _twice, . Do not.serve.m.eat .tpo p~ten ., :. ,.. .. _ . if re.b~oken ~ ·Fish is .· less· -expensive tharr· ·other-'meats -·and is

Fat when scorched is very difficult to digest: . · · more easily digested. . .' < j • .. : • :.. , • , ; How to Cook a Tender Steak ~ , ·,r ,. ,How to .C,ook a .:TQugh Steak ~ -t _ _ .. . . ;- : - "'· -·~ ... ~ ! - - •.... ~' ,,. ... .,. • . : . ~~ .... !_:. Pan ~ Broiled Porterhouse · .... Sp!J,nish Steak - ,_ ~ ~ • • ~ t . ~ · : : • - - < ' Jl : • \...... - ~ Wipe steak With da.m1? ,eloth, heat frying P3:~ . yery,-" Pound flour into .Both sides: of a flank .stealt, saute - . . . ~ . .. I - A - (~ee l,.es~o,n . l} ~. untiL hr.o"'vn, . coVze~ .: with., tomatoes hot, rub with suet, put in the st~. ak, ~. c. ount 10, t:urn, (canned or fresh) an.d .water in:equaLpaJ;ts·.aLld.cook it over, count 10, turn down fire or put on back of s~o1VlY :~~nti! ~~-n¢ler. ., S~aspn,n with/ salt ~nd, on_i_on, ~tov~ aild alio\v~'to 'cocik sl~wly f~r 10 'inin. ' hiridng 1 1 d~rin.g )a_st lP. ;~~n 9t Qoq~ip.g~ · Th,~ · tomatoes. m~y o'fte·n·. ~' Put -011' ~ hot. plate/ s·prinkie· ·with :sal( pour b~ . :

:P 'a~ _' broiii~g ;should( be ~b~~t o~e 'inch' t'hi~k .' ,,. • • I . :.·· ·,:,,-•••. !. ::': o ~ - •• • -~ ' • • ~ .... J ... ~- { ,• ~ • ~ : 't ' F ' ; . ~ • • : ~ , : • t > .f • ~ : 0 t • .. ~ .. J ~ \ ~.: ,~ .! :~ -~ ~~l~~: ~~;~~f ·::'. ~! ·~.··:·:; ·:'·: .... ,: ·.. ·

2 , c. coa:ked ,salmo.n .. · ~ : ,.l ,t. salt l , .•. : • ; ~, _, .- J ~ ~ • .. , :

.. 1 __ •· _,. 1: .. •. c, Roast . Chicken · (c~~J?:e~ ~J: ~re,sh} ~.-·.v,. , ~ll\: . ,. 1 ~ ~ . ~ " 1 c. brea'd crumbs· · 1 t. finely cut parsle.y . or . _'f.o .. cl~.an :. a chi_ c~~~ :. Sing.(f ._ .by ho~~i;J;lg : oyer.. ~urn­ :t o't ·2 ;eggs' ,. ~ · ;· · : :. ·· 1 t.' ·'le'moif jhi'ce ··m:aJ·.: 'be ... . ·_; ; . ·_. ' .. , ·.. · : :~ , .. idd'ed;:. •:: · ... ; :· .... ·.·. · · ing paper to re'move hair. Cut off hea:d, feet, , a!ld remov~ ~in feathers. clii o ·p~n c~os~wi~e ~ b;lo~ -· th~ lVIix th ~ roughli,' ptit into . greas:ed{ p~n ,' and · b'ak~ or steain for half a:q.J}Q.llr_ <:p.:.. ~ u:q_til it is firm. breast bone~ and wijJI; ~tb.e.: .hand draw out the en­ '_. :.~~"--:.. ~ :..·, : ~ .; ';,-)

trails ... , Be\ care.fu~ not to .br.ea}.r 1 _tb.e. ·gall bladder. ! ~ / . • • ~ • . • - l - .... - - • . - ~ : • · ·, · · · Crea-m: of' ·Pea -Soup -: · Cut..the :heart; gizzard,. and liver. from the entrails. 1 c:·~hite ~dU.c~ ; No· .- i · ·, · · ··. · '. " · ,~._ .-t •·. Cut galL.bladder-'frem liver. - Cut the :oil' bag-above % c. water · ·:•···•' - . '· ·"'I. ·· ,,:, .. .(! ·· thEt _. tail. ..yut :._ ah?Y~- hre~st .pone _~:g.d ta~,Y : ~ut the 1 !:!~pea pulp. (p~&s put ~ through .strainer)· •.. ·: crop and wind.. pipe. Open-- the ., gjzzal;'d ·a:r;td peel l\rlix and heat and serve. s ·easoni.ngs ·of'onion,- bay out .: the lining· and contents. ·vVash ··the chicken leaf, etc .. mav be.used. , , ., thoroughly-and dry. . · , . .. ', ~u~ee . : of ..pv ~:~ .. ~~Y .- ~e :'.ma:de :· by 1,1~!~g ~~qite sauce No. 2 and bisque by using white.. sau.ce N ~' . 3. ·. T.he . To ·roa'St-: .· Put in .. the stuffing and sew th& open­ only · difference between cream soup, puree and ing. with cord an:d -da:rning needle. Place ·chicken bisque is in the thickness· of' tne ~ whit' e · ~auce .' Any on ·back in ·roaster · and· rub 1vith a mixture made· vegetable·can be·· used'tiY make the _ aoo-\.t~ ~s{)ups-. :' - ~ : .. from 1 t. salt, 3 T. butter and 3 T. fio\1~ -~i~ed to­ gether. Chicken £at can be used instead of butter. Soup Stock Put into a hot oven and bak~ · until .bro~n.' . Red~ce 2 lb: me·at (be~f) 1 T: parsley (chopped) 1 lb. bone (cracked) ' 3' ·qts. 1-v'ater · · · · ~- heat and bake until tender. · vVhen chicken becomes 1 c. chopped carrots. 2 t .. salt . , t ., , ·' : , , ... dry·· moisten·with ·3 T. fat mixed with 1 c:ho 't water 2 T. chop peer· celery % bay leaf to which 1 t. salt has - b~eri ' a:dd.ed. · Use o~ly a !>art (leaves may be used) of this mixture each time you baste (or moisten) Any vegetables may be added to this stock. Use your leftovers. .. · ; .... · -· ·~ · : · ' ' · · ·; ,, ' .~: and'-:by,~the tike the chick§m-is -r.oaste·a -you ... will~ have Cook slowlY, ~(H~ · 4· :hours; st;hiin and set the liquid us·ed lt-~all: J '. f'· '\.~,..... ~ ... ·'" • >} ·~ ' :; --~. ~;<(,- •.- . ~ ... \ (stock}· ini a .cool place. · This' wHl ·keep for some time if kep,.t . coo.l, ~nd is the, foundation of all soups with stock. ' Bou{ili~n.' i~ u~~aliy made from beef, .. ~. · , ;· ·. Stuffing. for Chicken ·: ~ · t· l ~- .:, , .... ~! _ '• ~ !J t · ·~ -·: . ' -"' . ,.J> while consomme is made from several kinds of meat. 3 c. bread crumbs 1 h c. boiling water All sorts of soups m_ay -~e ~p1a:d. ~ with stQck as a 1 t. chopped onion 1 t. salt 2 T. butter or chicken fat basis. Vegetable - ~oup can b ·e>niad~ with a ~variety 1 t. sage or pouitry sea- lVIix thoroughly. of vegetable~·; ··:or ·. YOll rilaj' j~· a~~ ' t~mato . soup, rice \ ! .. ~ •• . soning soup, · etc~ · · .> ·. ~ ! . 1 : , "' ' ~ RECIPES (Continued) White Sauce Irish Stew Milk Flour · Butter Salt 2 lbs. meat (beef, tough 1 qt: soup stock or cold No.1 ...... 1 c. 1 T. 1 T. * t . cut) water No.2 ...... 1 c. 2 -T. 2 T. * t . No.3 ...... 1 c. 3 T. 3 T. 2 slices onion Salt * t . 1 carrot Flour Melt butter, add flour, stir until smooth, add inilk 4 to 6 white potatoes and stir continually until it boils. · White Sauce No. 1 is used for cream soups. It is Remove part of the fat if necessary, cut meat the thinnest. No. 2 is used for creaming vegetables, into 2-inch cubes. Sear part . of meat and _bone meats, to thicken soup and is the basis of the soup known as puree. No. 3 is used for creaming watery slightly, cover with soup stock or water and bring vegetables (onions, cabbage) -and for binding, as gradually to boiling point. Sprinkle remainder of for croquettes. It is thick. meat with salt, roll in flour, drop into the. boiling Everyone should know how to make a good white stew. Boil for 5 min., cover, and let simmer until sauce. It forms the basis of many of the dishes that appear on the table. All creamed dishes have it as tender-about 3 hours. After the first 2 hours add a basis, as have creamed soups, croquettes, etc. the onion and carrot. When the meat is tender, 9ood _white sauce is smooth, free from lumps. add the potatoes, pared·, and boiled for 10 min. Cook Do not add salt to white sauce if you are going to cream salt fish, dried beef or anything that already till tender, add salt to taste and serve. If preferred, contains enough salt for seasoning. potatoes may be cut into cubes.

QUESTIONS PRACTICE 1. What are beef, veal, mutton, pork? What 1. Study .the · diagram and locate the different meats are sold in your markets? Could your sec­ cuts. W'hat parts are most exercised? How would tion produce its own meat? you cook these cuts? Why is the neck tough? 2. How .would you select the meat for your home f 2. Make a list of the quick-cooking cuts suitable Why do you cook meat? for your family and put the price opposite each one. 3. Where is your fish supply obtained? Are the Do the same for the. slow-cooking cuts. Compare fish in your locality fresh or salt water fish? How the prices. Write what you think about it. would you select fishY 3. Write a menu for your family with pan broiled 4. Of what importance are soups in the diet f steak for the meat. Try this menu some time for What kind of soups are prepared most often in your lunch or dinner. Write down the. menu and state home ? J\-Iake a list of the different kinds of soups the results of the dinner. we have. . 4. Try at_ least two of the recipes given in this 5. How would you use any pieces of meat or v~ge­ lesson and report you~ · results. tables that may be left over? 5. Take a piece . of raw meat, cut it against the 6. What game animals are found in your terri­ grain, pick• it apart. Note the little bundles of meat tory? held together by a tough tissue.

Submitted to and Approved by: MARY E. SUTHERLAND, Extension Specialist, Home Economics. JUJ.JIET LITA BANE, State Club Leader, Asst. Professor of Home Economics. Pullman, Washington.

Director of Extension Service.