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The Day's food in war and peace

Lesson V: [Meat and sugar],   pp. 54-65 PDF (3.5 MB)

Page 57

such dishes as meat pies, meat stews (making potato crusts for the pies and
corn dumplings for the stews will save wheat), meat scalloped or cooked in
casserole with rice or vegetables, croquettes (baked in the oven to save
hashes (browned or not, as one wishes), souffles, meat loaves, scrapple,
and a 
great variety of others. In such cookery good seasoning is of first importance.
Advantage should be taken of seasoning herbs, onions, garlic, celery, pimien-
toes, or sweet peppers, tomatoes, lemon juice, curry, and other flavors.
The cuts of meat used in so extending the flavor would naturally be the 
cheaper ones, and it is often said that these cost so much more to cook than
the tender pieces, that from the standpoint of cost this is not economy.
is not true, if any care at all is exercised over the fuel. If a coal fire
is kept 
up it might as well be used a long time as a short time. With a gas stove
almost as much gas is used in the short process with its intense heat as
the longer one requiring only low heat. In one experiment broiling steak
13 feet of gas; an equal amount of rib roast required 33 feet and a meat
25 feet, the fuel costing a little more than 1 cent for the steak, nearly
3 cents 
for the roast, a little more than 2 cents for the stew. 
If one controls the ways in which it is purchased, the ways in which it is
cooked, and the ways in which it is combined and served, one may cut down
the amount of meat eaten without any feeling of dissatisfaction, but thought
and intelligence are necessary to do this, and thought and intelligence we
be ready to give. 
The question is often raised as to the value of gelatin-a product made 
from such tissues as the skin, ligaments, and bones of sound animals by treat-
ment with boiling water. Gelatin is also formed when meat is cooked down
for soup until it will "jelly " when cold. 
Until lately it was believed that gelatin was not a body-building protein,
but recent experiments have shown that gelatin, like the protein in common
legumes, can do part but not all of the building that must be done for the
body by protein. This means that gelatin can not be used as the sole source
of protein for the body, but that it must be supplemented by some other pro-
tein food such as a little milk or egg. It must be remembered, however, that
a small amount of gelatin will thicken a large amount of liquid so that the
"bulk " of a gelatin dish is not a measure of its food value. 
Poultry is usually, and rightly, classed with meat, for it Is similar in
texture, and food value. Since it can not advantageously be shipped to the
Allies it may be used in place of the meats needed abroad, so far as market
conditions and our available supply wIll allow. 
Farm families and those who live in small towns should make special efforts
to raise poultry for the home table as well as to increase the market supply.
Different kinds and grades of poultry are found in most markets, and in 
choosing between them the housekeeper should suit her purchase to her purse,
with due regard to the size and needs of her family. As a rule It Is wise
to buy as large a fowl as can be used, since there is less waste in proportion
to size than with a smaller one. As everyone knows, the stewed or fricasseed
chicken," goes farther" than the roast or fried, because this method
of cooking 
is one way of " extending flavor." No particle of cooked chicken
need be 
wasted. Combined with rice, scalloped with hominy, used in salad, or in 

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