Part 3

When buying beef, see that it is bright red in color, streaked with fat—and firm. The streaks of fat add to the food value and make a more flavory steak or roast. Veal is pink in color, but less firm. Mutton flesh is firm and dull red in color, the fat hard and white or slightly yellow. Pork is dark pink in color and the fat is less firm than beef or mutton.

SUPPLYING YOUR DEALER WITH FRESH MEAT

The modern system of refrigeration has made world-wide distribution of fresh meat possible. Refrigerator cars, iced en route in such a manner that the contents are kept always in a current of cold air, make it possible to carry the products of the packing house to remote parts of the country and deliver them in sound condition.

The housewife in turn may have such products by being discriminating in her marketing, skillful in her cooking and careful in her serving.

By a knowledge of all the cuts of meat, the housewife can keep down her meat expenditures. She should also have her recipe file well stocked with tested recipes for the wide variety of popular meat dishes to be made with the less expensive cuts.

For those who do not include meat in their diet, there is a wide variety of non-meat protein foods to choose from. Eggs, cheese, milk, and beans will give the necessary protein for a complete diet.

_Buy U. S. Government Inspected Meats_

BEEF THE FAVORITE MEAT

Much of the vigor and force of Americans is attributed to the beef which is so generously included in the American diet. It is the favorite meat of a large percentage of people of every nation because it is easy to secure, is delicious of flavor and, properly cooked, is easily assimilated. The best cuts of beef for broiling are porterhouse, sirloin, and tenderloin steaks. For roasting, the prime ribs are preferred, while for the pot roast the rump, round, chuck, shoulder clod and brisket result in a tender piece of meat of delicious flavor when subject to slow, moist cooking.

WAYS TO SERVE BEEF

DISH CUT Beef à la mode { Round, rump, chuck, and { brisket

Beef roast { Prime ribs, short ribs, { sirloin, Spencer roll, { sirloin strip, regular roll

Boiled beef Flank, brisket, short ribs, neck Corned beef Flank, short ribs, brisket, rump Spiced beef Flank Braised brisket with vegetables Lean brisket (boned) English style flank Lean flank Glazed ribs with macaroni Lean short ribs Braised beef with ravioli Top sirloin Braised sirloin with truffles or rice } Top sirloin larded croquettes } Tenderloin with mushrooms Tenderloin Tenderloin steak, Parisian potatoes Tenderloin steak Porterhouse steak Porterhouse steak Minute steak Club steak Tenderloin steak sautéed with peppers Tenderloin steak Filet of beef with string beans Larded tenderloin Hamburg steak Neck, round, rump, clod (ground) Salisbury steak Neck, round, rump, clod (ground) English beef soup Shank, neck Beef soup stock Shank, neck Beef croquettes or loaf Left-over beef Beef collops Left-over beef Beef rissoles Left-over beef Beefsteak and mushroom pie Flank steak, round steak Tournedos of beef with olives Tenderloin Ragout of beef, creole sauce { Neck, chuck, shoulder clod, { plate Beef Stew { Neck, chuck, shoulder clod, { plate Pot roast of beef { Chuck, brisket, round, Spencer { roll, neck, shoulder clod Baked stuffed hanging tenderloin Hanging tenderloin Baked stuffed flank Flank steak

SAUCES AND GARNISHES FOR BEEF

+------------------+-----------------+------------------- NAME OF CUTS | SAUCE | GARNISH | VEGETABLES -------------+------------------+-----------------+------------------- Shank | Mixed vegetable | Parsley; jelly | Boiled potatoes Round | Maitre d’hotel | Water cress | Mashed potatoes, | butter | | creamed carrots Rump | Tomato sauce | Corn fritters | Lyonnaise potatoes Sirloin | Parsley; butter | Peas or fried | Baked potato, | sauce | onions | sliced tomatoes Pin bone | Melted butter | Baked stuffed | Baked or au gratin | sauce | tomatoes | potatoes Porterhouse | Mushroom sauce | Head lettuce | Steamed potatoes, | | | tomatoes Prime ribs | Brown gravy | Stewed apricots;| Mashed, baked | | parsley | squash Short ribs | Horseradish sauce| Radishes | Lyonnaise, stewed | | | corn Flank | Dressing; meat | Bacon curls; | Hashed brown | gravy | parsley | potatoes Plate | Mint sauce | Spinach | Mashed potatoes, | | | turnips Brisket | Caper sauce | Baked onions | Potato croquettes Chuck | Brown gravy | Currant jelly | Boiled potatoes, | | | spinach Shoulder clod| Apple sauce | Parsley | Browned potatoes Neck | Tomato sauce | Grape jelly | Creamed potatoes, | | | cucumbers -------------+------------------+-----------------+-------------------

_Eliminate all possible waste of effort or materials_

POULTRY

Poultry is one of the most popular meats found upon the American table. Dry-picked poultry is the most sanitary and desirable. It is no simple matter to provide fresh poultry to our thickly populated cities. But with improved breeding, scientific feeding and the modern cold-storage houses and refrigerator cars, Armour and Company supply a large clientele with either fresh or cold-storage poultry of the highest quality. “Spring chickens,” so called because before the days of storage they could be obtained only in the spring—are from three to six months old. The older members of the chicken family are known as “fowl.”

HOW TO SELECT

A chicken’s feet are soft and smooth and the end of the breastbone is flexible. Poultry that is to be carried over from the season of plenty is carefully selected and specially fed and prepared. Only the choicest corn and milk fed poultry is worthy of the skill and science displayed in modern cold storage. Scientific methods of packing fresh poultry, and shipment in the refrigerator cars originated by the packers, assures the most select fresh poultry in season. The undrawn poultry is preferred to the drawn poultry in the market.

To thaw frozen poultry, submerge it in a pan of cold water and leave in the water until thawed—about four hours for a four-pound hen. Cook as soon as thawed.

To “draw,” it is only necessary to make an incision below the breastbone just large enough to insert the hand and remove the entire viscera at once. Separate the giblets, remove the gall bladder without breaking it, and clean the gizzard by cutting through the flesh and removing the inside sack intact; peel the fleshy part off the sack. Insert two fingers under the skin of the breast and draw out and discard crop and windpipe. Wash the inside of the bird by allowing clean cold water to run through it. Wipe inside and out. From this point the chicken is treated according to the method to be used in cooking. If it is to be “fried,” it is split in half lengthwise, if very young, or in smaller pieces if it is a fowl. For a roast, the chicken is left whole; for stewing, the fowl is entirely disjointed.

REFERENCES

U. S. Dept, of Ag. Bulletins. Circulars 61-64. “Studies of Poultry from the Farm to the Consumer.” “How to Kill and Market Poultry” by M. E. Pennington. “Poultry as Food.”

WAYS OF SERVING CHICKEN (_also see pages 32 and 40_)

+---------------------------------------- CHICKEN | ACCOMPANIMENTS -----------------------+---------------------------------------- Roast | Mashed Potatoes—Creamed Onions Fricasseed | Steamed Potatoes, Parsnips Smothered | Corn Fritters, Peas Fried | Mashed Potatoes, Jelly Baked Stuffed | Glazed Sweet Potatoes Broiled | Shoe String Potatoes, Combination Salad Chicken à la King | Potato Chips, Tomato and Lettuce Salad Chicken Patties | Mashed Potatoes, Jelly Curried | Steamed Rice with Parsley Cold Sliced | Au Gratin Potatoes, Jelly Croquettes | Creamed Potatoes and Sweetbreads Chicken Hash | Steamed Rice, Jelly Chicken en Casserole | Carrots, Baked Onions and Potato Balls Chicken Pie | Potatoes—Stewed Tomatoes Chicken in Aspic Jelly | Potato Croquettes Creamed | Baked Potatoes—Sliced Cucumbers -----------------------+----------------------------------------

_Extend the meat flavor of left-over dishes with Armour’s Extract of Beef_

MAIN DISHES FOR MANY MEALS

LAMB

Lamb and mutton afford welcome meat dishes. Lamb is most easily digested and very nutritious.

From a standpoint of economics, the increased use of lamb and mutton results in greater production of wool.

In the menu, lamb and mutton should hold a permanent place because of the number of attractive and wholesome dishes they afford. The crown roast of lamb is a decorative and delicious dish. The leg of lamb and shoulder roll are just of the right size to be convenient for the average family. With a sauce of tart jelly accompanying, they make an excellent special or company dinner dish. There are the loin chops; “French” and “American” rib chops, delicious morsels when broiled; the shoulder, which may be made into a mock duck that would deceive the most observant; the neck and other cuts, which make delicious stews, ragouts and broth. Twice a week is not too often to have lamb in the menu.

VARIETY OF LAMB DISHES

DISH CUT Roast Lamb with Mint Sauce Leg—shoulder roll—crown ribs Braised Lamb with Currant Jelly Shoulder Boiled Lamb with Caper Sauce Shoulder—leg Sauté of Lamb Shoulder Epigramme of Lamb Breast Curried Lamb Left-over Ragout of Lamb Left-over—chuck—neck Irish Stew Neck—breast Roast Saddle of Mutton Saddle Broiled Chops Loin or rib chops Breaded Lamb Chops Loin or rib chops Lamb Steak Steaks cut from leg Lamb Croquettes Left-over lamb or mutton Barbecue of Lamb Leg—Loin—Shoulder Casserole of Lamb Neck—shoulder—chuck

PORK

The story of pork in the menu takes us back to the days when the Chinese people discovered the goodness of roast pork when the house burned and accidentally resulted in the first “burnt pig.” Every house in the village was soon in ashes to supply every inhabitant with the delicacy, and its popularity has steadily increased.

Like all meat, pork is classed among the protein foods and builds body tissue. Because of its high percentage of fat, it also supplies heat and energy to the body.

The U. S. Government Inspection stamp guarantees the wholesomeness of the pork you buy.

The digestibility of pork depends largely upon proper cooking—it should be thoroughly cooked in a slow oven. Smoked pork, in the form of ham and bacon, is very easily digested, this being due to the curing and smoking.

In planning the menu including pork, include vegetables containing considerable water, such as cabbage or greens, and tart fruit and spicy dessert. Such a combination will complete a meal rich in food value and satisfying to the appetite.

PORK DISHES

DISH CUT Sautéed Pork Chops Chops Breaded Pork Chops with Tomato Sauce Loin Chops Pork Steak Steak cut from shoulder { Loin, Boston butt, shoulder, Roast Pork with Apple Sauce { tenderloin, blade butt, { green ham Stuffed Pork Tenderloin Tenderloin Pork Tenderloin with Sweet Potatoes Tenderloin Crown Roast of Pork Crown prepared from ribs Spareribs and Sauer Kraut Spareribs Boiled Pork with Vegetables { Neck, belly, hocks, feet, { tails, jowl, snout, ears Breaded Pork Cutlets Shoulder Roast Boston Butt Boston butt Hot Pork Sandwiches Roast pork Cold Pork Sandwiches Boiled green ham Creamed Pork in Patties Lean loin, (use left-over) Pork Rissoles “ “ “ “

FISH

Fish is an easily assimilated protein food and is sufficient for the main dish of the meal occasionally. See cook books, referred to on page 28, for cookery methods.

Fresh fish of many varieties are available only to those who live near the great bodies of water. The national producer, however, by canning makes it possible for all housewives, regardless of residence, to have these valuable foods at any season. The process of canning is done with the utmost attention to every detail necessary to produce a perfect product.

The best quality of various kinds of fish are selected, canned, and transported to all parts of the country. The housewife has but to exercise her ability in attractive service and correct combination when using these foods. The nationally recognized brands of shrimp, sardines, lobster, clams, and salmon are found in every quality retail store throughout our country.

_Armour’s Fresh and Cured Pork products assure satisfaction_

EXTRA MEAT PORTIONS

The extra meat portions are all the edible parts of the animal not included in the list of regular cuts. They are nutritious protein foods. A great variety of inexpensive and tasty dishes can be made with the various extra meat portions. This will add distinction and variety to your menus.

EXTRA BEEF AND VEAL PORTIONS

+-----+-----+-----+-----+----------+----+-----------+ NAME |Wat’r Prot.| Fat | Ash |Carb’hydr.|Cal.|Comparative| | | | | | | per| Cost | | | | | | | lb.| | -----------+-----+-----+-----+-----+----------+----+-----------+ Tripe | 78.0| 16.3| 4.98| .61| ... | 480| Economical| Lungs | 79.7| 16.4| 3.2 | 1.0 | ... | 440| “ | Kidney | 76.7| 16.6| 4.8 | 1.2 | .4 | 500| Medium | Tongue | 51.8| 14.1| 6.7 | .8 | ... | 545| Reasonable| Brains | 86.6| 8.8| 9.3 | 1.1 | ... | 540| Economical| Liver | 71.2| 20.4| 4.5 | 1.6 | 1.7 | 585| Medium | Tail | 67.9| 26.3| 6.3 | 1.2 | ... | 755| Economical| Suet | 13.7| 4.7|81.8 | .3 | ... |3540| “ | Fillet | 59.2| 16.2|24.4 | .8 | ... |1330| Reasonable| | | | | | | | | Sweetbreads| 70.9| 16.8|12.1 | 1.6 | ... | 825| Medium | Heart | 53.2| 14.8|24.7 | .9 | ... |1320| Economical| -----------+-----+-----+-----+-----+----------+----+-----------+

+-----------------------+--------------------------------- NAME | Characteristics | USE | | | | -----------+-----------------------+--------------------------------- Tripe | Needs careful cooking | Pickled, breaded, à la Creole Lungs | Easily cooked | Stew, casserole Kidney | Easily cooked | Stewed, sautéed, boiled, grilled Tongue | Easily prepared | Boil’d, corn’d, bak’d, smok’d, | | or pickl’d Brains | Needs care in cooking | Fried, sautéed, scrambled with | | eggs Liver | Easily prepared | Fried, baked, larded with | | onions Tail | Easily prepared | Soup, jugged, boiled, braised Suet | Easily tried out or | For suet puddings and | used | for cooking fat Fillet | Easily cooked, very | { Generally larded, roasted in | | hot oven | tender | { and served with mushroom | | sauce Sweetbreads| Needs care in cooking | Creamed, bak’d in casserole, | | fr’d, salad Heart | Needs careful, slow | Stuffed, braised, baked, fried | cooking | -----------+-----------------------+---------------------------------

EXTRA PORK PORTIONS

+------+-------+------+-----+------------+-----+-------------+ NAME | Wat’r| Prot. | Fat | Ash | Carb’hydr. | Cal.| Comparative | | | | | | | per | Cost | | | | | | | lb. | | --------+------+-------+------+-----+------------+-----+-------------+ Feet | 55.4| 15.8 | 26.3 | .8 | ... | 1360| Economical | | | | | | | | | Ears | 63.5| 18.9 | 17.1 | .5 | ... | 1080| “ | Head | 45.3| 13.4 | 41.3 | .7 | ... | 1935| “ | Kidneys | 77.8| 15.5 | 4.8 | 1.2 | ... | 490| “ | Heart | 75.6| 17.1 | 6.3 | 1.0 | ... | 585| Medium | Liver | 71.4| 21.3 | 4.5 | 1.4 | 1.4 | 615| Economical | | | | | | | | | Brains | 75.8| 11.7 | 10.3 | 1.6 | ... | 655| “ | | | | | | | | | Tongue | 58.7| 17.7 | 19.8 | 3.6 | ... | 1165| Reasonable | Snouts | 47.5| 13.90 | 38.1 | .5 | ... | 1809| Economical | Tail | 15.0| 4.1 | 66.9 | .3 | ... | 2900| “ | Jowl | 16.0| 5.9 | 78.8 | .2 | ... | 3435| “ | Lungs | 83.3| 11.9 | 4.0 | .9 | ... | 390| “ | --------+------+-------+------+-----+------------+-----+-------------+

+---------------------------+--------------------------------- NAME | Characteristics | USE | | --------+---------------------------+--------------------------------- Feet | Easily prepared | Stewed, pickled, boiled, | | breaded and fried Ears | Needs slow cooking | Stewed or boiled in head cheese Head | Needs slow cooking | Boiled, roasted Kidneys | Must be prepared carefully| Sautéed, boiled or stewed Heart | Needs long, slow cooking | Boiled, baked, braised Liver | Easily prepared | Fried, baked, larded with onion, | | fried with bacon Brains | Needs care in cooking | Rissoles, creamed, scrambled | | with eggs Tongue | Needs care in cooking | Sautéed, stewed, braised, boiled Snouts | Long, slow cook’g | Stewed, or boiled with | necessary | vegetables Tail | Long, slow cooking | Boiled, soup, braised Jowl | Needs slow cooking | Boiled with vegetables Lungs | | --------+---------------------------+---------------------------------

EXTRA MUTTON AND LAMB PORTIONS

+------+------+-------+------+----------+-----+----------- NAME | Wat’r| Prot.| Fat | Ash |Carb’hydr.| Cal.|Comparative | | | | | | per | cost | | | | | | lb. | -----------+------+------+-------+------+----------+-----+----------- Kidneys | 78.7 | 16.50| 3.2 | 1.3 | ... | 440| Medium Lungs | 75.9 | 20.2 | 2.8 | 1.20 | ... | 495| Economical Heart | 69.5 | 16.9 | 12.6 | .9 | ... | 845| Medium Liver | 61.2 | 23.1 | 9.0 | 1.7 | 5.0 | 905| “ Head | 67.2 | 14.43| 16.12 | 0.94 | ... | 920| Economical Brains | 24.5 | 12.5 | 13.1 | 2.3 | ... | 550| ” | | | | | | | Tongue | 45.8 | 28.8 | 22.8 | 4.2 | ... | 1465| Reasonable Milts | 78.2 | 17.65| 2.18 | 1.37 | ... | 410| Economical Sweetbreads| 79.7 | 13.95| 5.80 | 1.43 | ... | 490| Medium Fries | 85.4 | 12.37| 1.02 | 1.05 | ... | 270| Economical Feet | 66.3 | 23.90| 11.26 | 0.55 | ... | 890| “ | | | | | | | -----------+------+------+-------+------+----------+-----+-----------

+----------------------+------------------------------ NAME | Characteristics | USE | | | | -----------+----------------------+------------------------------ Kidneys | Easily cooked | Sautéed, stewed, braised, en | | Brochette Lungs | Needs careful cooking| Casseroles, baked Heart | Long, slow cooking | Stuffed, baked, braised Liver | Easily prepared | Sautéed, boiled, baked Head | Requires spec. care | Baked, stewed, stewed with | in prep. | dumplings Brains | Needs care in | Creamed, scrambled with eggs, | preparation | fried, rissoles Tongue | Easily cook’d, care | Boiled, braised, smoked | necess’ry | Milts | Easily prepared | Sautéed, fried with onions Sweetbreads| Need care in | Creamed, braised | preparation | Fries | Easily prepared | Fried Feet | Needs long, slow | Boiled with dumplings, boiled | cooking | with vegetables -----------+----------------------+------------------------------

_Serve ~some~ one of the Extra Meat Portions at least once every week_

HAM AND BACON

Ham and bacon are two of the most popular foods in the American market. These tasty staple foods serve a double purpose. While they are perhaps the most satisfactory stimulators of a dull appetite, they are such hearty foods that in proper combination they easily satisfy the most ravenous appetite.