Show nome home C course ourse in domestic science VI cuts of meat and how to cook them by UDITH EDITH G CHARLTON in chairge of 0 domestic economy iowa state college copyright 1910 by Amen american clat press rv E it V is 13 one of lie be chice alm f issue build building foods it i also one of tile owls foods in masl st conall chium ollia found ou cite lie iera tible lilile no iu mattei li it iw v hi it HIP 1110 suit bull it la i dm it last once a d liy ay as tin alic da dili dah h in the llie lull boll or af kircor fire of the lie i iti lemin finah I 1 ri cent jeub it M I 1 ii to 0 o alfi alf id V 11 i 1 tile tie lisl fod to lie be it if i chini ili tile ditt N jb is fur for I 1 n iroil if of lie I 1 it t t tie n forest it t ti me pt pi alc ilc are 1 ii idin out that melt lueit I 1 i lul iian it in la ain lull ur or rile flici lie aie alicie are witt foods abich contain quito nati is I 1 iauch ot of the tissue building krile nud arid til ch ise t in bt ins ills eggs end nuts sill titu ted rot foi till melt dili still beet beer lamb pork ork fish lad ganil coutin continue ue to be favorite fudd in niini hornes homes ind one at 01 mure more of tie number Is prepared prep nied for t the lit L table every dv dav used as aa it is i meat of hll all kinds la is tile llie food most often spilled in the cooking of 01 ill malie make we tile state stale meat a little more specific it la 6 tile llie food material ii i i chich the of cooking should be ami lie it L not most moat carefully observed composition of meat meat li ii ot of bundles it if musee leri bound together tov br a filmy s substance u lo stance called connective Us sue there lucre are also in au all linds or of meat more of or ae lesa fat haef tod lad min eril mattea iti iltem besides tto the bone sinew blood find and slun Alli albumen amen i subi tinne 11 e to the mime hite of egg is 13 tit in the blood and muque buque an and ill is 3 the of meat llie es ei of 01 the laior or of nit tir I 1 n alv alu one of its ils N valuable ties it i 1 tile extractive i which give some kindi of melt beef t value arid and also till ml it tile lie dige alges tion of the muscle libers I 1 lie nin am unit alit of lisue building bui lillne ili CIE 01 protea I 1 flohil 10 to 0 U o ile igei tent eat in dif fir ferent kinds of meat ind the fut fat ia a rie flom rj to lo lill pu lot cent according accor dins to tin the anicil nd ind tit alie cut uncooked anent coot in a laige In klount of viator ater usually morl more W per cent Is cooked coi lel to to thial bialt it mole pl it 1 tible it del clop its alolor arid to lill am art germs which it lin all contain L lu 11 less very carefully cuie caie fully done cooking met melt makes it less leas elev egiy or of digest 1 liaw lw loll 1011 Rill rull k coll I 1 it miss I 1 CUART Dir visioNs oft 01 busei beef finely will the stomach in from two mo aali oue due half to three tin re hours chile cooked ifton ani r ill fir okmun method sill filial to to t h buks tolled loll 1011 ei N hl lat I 1 is pi opeil alic muscle cie til iiii niu 11 lie be softened leMed jud duct tin tile UrI DELme linsue ti lad aud will bi be null sli hah it irle tiLd loila Iol lill it uli h till tile libers fibers ind bilde lindena lindens ih atie in III till then ills lur ilk binl i of tile the voting tooling of any mud ind of 0 eat it should lii be Ind midi i bf boll boil ur U r it ft attl S hatt bulb l ats pot foot lu lecolst etc ere U it ie fat fajt t should mi t it be arft in wind it nn it nd id il lui the 1 alln ili J i ill lilt it it 1 i nul not 1 I 1111 cuts ut of moats alich ill tittle l till bt bt 1 tj lit 1 und old ui col 1111 tit t anuil ito us it i 1 a nil take tal jill J ato tu L tilt p ilk ikid lit of MCI i il ceils to lu L that ball I 1 I 1 kall 11 JUS of 01 is debba it mutt ilk bi lilt lit ilona the pir ter hout of 01 i iliin lu IV in fit sun suit in ili wall ille ll Is ito DO lilt it fulte SJ aal htiu 1 Is ib i 1 sakul but 1 I thir lu ibitz it ioria ill tooth botne nit tit ell cm be ibs bi b i giuli 41 JI toi ij ill tile the douin Oo kull in tit U lie 1 it ehlt th 1 I a iccie I 1 I 1 cut figini fill the hie 01 tile I 1 in u be illo il aud arid in such 1 v it nill mill lot in i 1 dish fur for till AIS aill till be relished by evi 11 tile the avilure mh b usually casts ill hl i lute oft iu in for of I 1 bajue and bell dei loin iola different cuts of mat A kaoI of the ill usual inerd of if cuttin beef il ilott of tile lell all alid lid 0 of tile hie ft loci 8 is almost ne ejr y in ordia to I 1 la trie eg etting the bt best i of mot melt ind dud to to atun elline bow tilt iliev v should lie b coolick ii the 6 jest t incel one gen er erill iiii unias those glebes plebes i ellria the ittia botte ind the ten kenderest derest juiciest rill amat a t alir h nonia onla 11 1 alio seldom I 1 if C ei pier er li liti l iti its tile the wat attlio nit i alif i her ilar nn flit it orilar i bi b la is not net n to zit sit a coi 1 I 1 rust most or ora a birti si d 1 ank all ni n el i i Is the WO vo man alin iman where these cuts art located sw go to tit tin tilt milliee and 11 he her r own 41 Imil kill ll it 14 1111 an all easy mutter matter to u sell if poor int iii it a to tn tiie the I 1 I 1 wit knows almost 1 it 11 1 is tilt butcher himself on dif terente r in ili the amount amoul it of baui in i i ula tits of melt it 1 li s i ale in III illi attl 1 to lu ILe witt the of tile tilt frint f r tit kind ur if oake licit it mil lull it abi it 11 11 I 1 I 1 linn flock ill ilk tile llie artas toot it is i neith ni n i ellry wool it iti taut the highet lalic it cincil ill ito I 1 ini I 1 ten kenderest tender derest esl as uc or bl e tilt cut tile binl qu I 1 wiluin Is ij sj I 1 strong 11 it ILL tit tint ol 01 b beitf t f I 1 nil tit it i I 1 til Is irl rc brt bre I 1 1 t I 1 nv als to amitio to I 1 irit if 1 billic U look lilt 11 1 arid and is son sin ill III bones boiler fit the loll 1011 I 1 11 11 gilill aiho 1 in larnt or of nitwit Is i fian amne of ilk tir role i IQ in diio side ide of bi r into fire not md hind kill amr or ter teis it alc dicion is mide alc lening one tit lib on tit lit blood file sillano jud and brigt r ns liin in ii ai hillouse til louse abild bound k ks flit in 11 II ink ill of in skirt pim ji at ii the annl ILL in ILI tin tile hind quarter nu arter ifie rill inist cl clistil itil bort ribs alir cloi clod or fortuni 1 lite alce tilt it bivil iati UK tilt 1111 it I 1 k 1 1111 I I 1 almi billil ire ill fit tile lie fore 1 I ot if theme can be cail fall cmiller foothills ind the quin quint tiry ity of 0 b bill UK alcich these st f lit u 1 I 1 ll 11 palts i i I 1 evilly h 1 tile be bit it to io lu bu of cours oui inn it lne hile I 1 olle due arid and the hie butcher must sie nt e ti it it that sonic one bus bins tile the bone it 1 it in x peels act to nuke mike a tord profit lint but vv ine lie ih 11 us is ni MI linz lins to iccie tile interim 1 pits hip 1 bi bone boll to tile r va III blots clots ito not I 1 figov till nn littler better in III SeIL i t rl rii roast alays isk for it least the first tills nils from froin the hole fore fitro hie ahe tit it t tile te libs liba mike i bolst fur for i larse large fainie cutting nearer tile ali sh ul lei dei tho muscle lie ire rial set lit ind tile the moat ment nut not ti is suitable for ilie rib roust may have the bones left LEE ia it aud and lie be coed as a standing loaft at 01 the rill nix moll be eat cut out and the melt rolled with center filled a bit of suel the larit method pi ob abir lias has a little better flavor the second or rolled roa it it is more easily cri called tied the itis hut first chuel piece generally sells sell for a few fi w ants s less per pound than tile ribs and makei it nery ery rood good roast if it is aole full pie and inkel I 1 alie leond lad ald lug luff chuk pipea tie ne bettar tin flit pot thin 0 01 eri en roas tiu hie clod piece coat cou flina joint lad ind bone ot of the fort fon a arm rin it if N oriett cut into ehtee I 1 imily L t the second at 01 middle piece cont ou nu I 1 UK 11 q the be smaller amount ot of bone I 1 is prefer i bit the blimp elcee with iviah lit lin joint le e moved lud ind the c ivlev tilled filled with willi net mak eints nin its ts in excellent roasting ro liiK it Is vei rel le lein in tilt the tau les ca cl casil sil knit kibit and od unless mile is the 1 liine oe Is t akell i tit lit toot sums some extra air fit rid nil led the ali meat is 11 lilt I 1 ll 11 to be tit dl the in Is i 1 11 ihl I 1 im ap 0 ot of leiti lein meat pill N dind of title line jiin i lil anui lul it i 1 lot ito i till 11 I 1 I 1 tile alif I 1 ill 1111 ii E under tin tile le ie and i 1 ihnat t in ili the beul of tile lie libin ami Il itei ellige inse it in 21 no asle ind 11 it 11 11 time sold ii pwe lizee i id 1 as a fillet of beet 01 fo fat steal icat such tenderloin is el e doni if ever t tien ilten from tit birst it ilu tilt beet beef w beau it liv ni been ewt n re moved tile the I 1 alue of the lemait inn hig steaks leaks Is considerably consider ably leis lessened ened luiere abere role thy the cho chovert CeRt stal 11 1 1 him h I 1 the fourth or or fifth POU ell I 1 aaning a good potti ork ot of the tender loin belet i 1 sirloin t that ali it lit lt been cut fir into the loio loin tt 11 pat ble fitilis gies gie i 1 goud good sized 0 tenderloin ls 13 well as 93 a lj burgr gol middle piece with aholt lei methods of cooking moat meat night rl ailt ire g rally em boyed in it 1110 jit elbege lie ile broiling liro ilias ro ii mi ing stewing boiling fill saut eln fi a comai bombl altion 0 of ind stewing arid and ablaing of friang lad iud ankin llie various t lent cooling 11 m moist heat on top of tit I 1 title lud ind looking in dr licit if it in tin tilt blell lit 01 braer tile amik ill tin tilt ceib Is 11 the ill I 1 I 1 isi to besin the aikin kia of the melt it i I 1 liin li li haip liture lu in ridi t ti I 1 so n I 1 itt 0 the iiii ill aill if 1111 ill to li I 1 ap ia ill III anni jill s 1 in I tilt lir and tn flit it 11 11 t I 1 it 11 il i al 11 li it holt tile I 1 libbi mi i enlik i ill hiir 0 i it ii ill I 1 1 I i 1 1 tile itle i 1 I 1 1 ui I I 1 i I 1 I 1 11 it if 1 t f 1 1 11 1 pill eal er I 1 i I 1 lust linn i 1 1 i 1 uit tilt clr th irl I 1 i or nr flit runia alek ii pt olf er I 1 I 1 iri ri 1 iiii 0 rt the lie loist fur for the mm N ip it till cotil net 1111 told oll t I 1 ilk look IH told pill ilir flit ill it ill i dull 0 f w kit KII ili it I 1 rut tit tit fi ill it ait lid i di flit I 1 pin jim or ir 1 r ti r i tit ill host biml lr le api ill i I ue ile le it knitli I 1 i little papu i til ill lr ige lilt lur it 1 hill I it ln not nil flat ut n N ilir in fit tire 1 pin it it im pi little tile the nith silt both aldritt ritt he fie dimir or nc ill lilt ini i ind tbt silt mil arms out nut ill jille 1 ill 11 I 1 veto ITCH sli ill III nil I 1 ile 10 i pr en 1 I nt it ili lit i do i r rd I 1 14 lait it 1 1101 afi I 1 ti 1 4 t tr I 1 I 1 nil lilt i look u ill sl i li it ii 1 tin it or ir ditl i ni kit lure I 1 CI lit I 1 ill tin 1 si I i i ig if in iii 11 1 11 0 cl alto i ill t f ilp alp lie air t I 1 t diew fir q ui I 1 tin ell tin tilt atti tin flit IDI runt it 1 nell siirid tilt the tent piri ure should be loit rid ind antl ilk I 1 wit allone to 0 o not im slowly un lilt til ill it 1 don 1011 iljin fillan itkin tilt fin i ILI pound if ff i oll filipin Is alk t lif be UK im it il ml rt iii so t el I 1 thill ilumin ill fart hour for I 1 or till macit 4 inic nit blatti buttar r or r goo 00 oo I 1 blest fai L I 1 tari adril pla it in 1 I it 1 fliter 1 amir IV tji tilt ain in froan tin ell role nya lull lod aisil till alik c u ilav do di m df pour aln anter er m it ill iiii TOW clear fit after tu or inn tinis ther will b 11 fat in ill part pan for I 1 lutins lu tins alt ani ma he b added dumi tit lit li t alit hour of 0 hoiting roi ting or aftel tile lie awit lus has been veil beald 10 lo lit ile quite i ro rout lat sit chuld aill NN dizh it leist five ress I 1 llian till 1 I clift the mil atif W so isaiall cornall wit tint lk the time it lini has aln bt in earch ou on alt all suits sides there ivill bf be very little crater center portion home on ome course in domestic science VIL VII substitutes for meat by EDITH G CHARLTON la in charge of domestic economy iowa state stale college copyright bi 1910 by american arn pre PC A T his bau iro primi tely blotted SD in I 1 jl aliel ibe if chit meat lt 1 nd ltd n d not jj fulfill fulfil a inn ut of atry cry IU ill ltd tile lle ini in ijar jorty tv ut of MI mill ba havo it hitlin I 1 I 1 r ath if thlu abi baim 1111 flunk atall output oti Ott PUt tnt once 1 1 I ill alio llio ile im alo been beell at it lilt ulett ule tt ll silt is dilillo in fu bit t ts 1 l ilk ills citie in I 1 of 01 bilili lilt form ill hi litif LIE bi 1 it l helst lii t till 1111 it I 1 div I 1 ibe lie i or of us its fit ili tile it ii tit fan tu to tle is inay duj be dmd ii ill tit chit it Is ded bling I 1 little ini tit til i in buiu 01 biribin beinli tho ri lilt alln i in hiir 10 1 0 01 ti 1 u III I 1 ittai v some nille n 0 an 11 r ml jill it tit in lilt foods aej firlit lit in coith tu to see the lilt it hilter tin tilt table ollia it tu betor aei ar r outi it ilir day il ir I 1 lor or such its I 1 oil it aill ill lit lii illi isery ary to irit tiLL tile vil lu ot of chiline iH iLine male make ihk HIP other oilier subi suli into if tit kiil and 01 tile atea a rp atti lessons oil took alues lit it ins 4 its and ill i latr larer er tier per rent of protein than ineat ax ait anil alit com beneti as ai they oan u are with other protein food are really more nutritious that meat cheese Is if so a food rich in nutriment it contains more it ali m twice as much til sue BUC building material than on nit at and a large per HT cent of fat but because it N 3 a conent concentrated rated food it give the dl cestive considerable work one reason for ahli alii Is f because the curd of the milk ILLS been hardened by cicat in fit tile the PrO celis of besides be aldes being closely presed ed gaited or onely elnel blo bio ct cheese e 1 3 nire 1 readily d I 1 than that at served lii a luger pieces cooking also lh III ity fly of chaee aud tot fot tills this in CUM FROM SHEL CLUCK G CRO THE SHELL YOLK 1 aul u 20 w WHITE CORDS WHICH BEEP YOLK SPACE t SHELL A AW ier W K J 0 r lid 3 fig fie I 1 illustrates composition of an egg ees Us big 2 teats teata for or of oc an ess E big tg 3 that nine eggs one half flair gouni beans fourteen ounces beef one halt couri I 1 bread and one half cheama che id equals one quart of oc milk in food value I 1 all dithe dishes re iti oring choking coolin till ellerbe dirc should br be s to js as little lime b it I 1 i pos able hit re is 13 a lirot I 1 ir t amount or fat lit in bitici tf ind nd fit its ch cb if 11 it I 1 ter breiung brei king li it u up I 1 ito give g c tran arili ind fitly acid for I 1 ur this reasin all I 1 fit urd u rd for foi coom pur should nut not lie ile 61 cited loni I 1 or to 1 bt hilar dier do d I 1 tin it I 1 i jilce 11 vei ve delicious supper or dish ill cheese 1 li used in 1 lilt macd eggs and duill f ia cnown ll 11 1 allut iad as ab follow follo 1 I 1 macaroni loaf I 1 lor lir e of i cup cull or of it il one ofle cut cup of cremi one ile tup cup suit soft brt bad id clumb one of i cup of battu one kaitul of rid or green lit r rr pr p r one half cup cull or of 0 ariti I lill in pe one hiir onion cukr JUIL 1 one 0 0 tittle of ceboll 1 d I ii irli or turee three ears eo 3 ind one jorj ful of sal balt cuik cok the 1 I it erdl tj billing b salted wafer unlit under drun and rinse lu in alj ild att 0 sf o ill rile ri eijin a fit aid ark butter buer pepper r h allt ill briteo ailese parle jince then bentin gna ind I 1 mf lue a quart biking dish ith buit triA pi ili per turn in matture set get thi flit pm if on oil miny m iny folds or of in ILI a dish of if aberl arid and bur in i tit itrice I trite aeu from oue |