ling water--especially poultry, salt meats,
etc.

2. Steaming--A method of cooking by utilizing steam from boiling
water, which retains more food value than any other. Too seldom
applied to meats.

3. Frying--Cooking by immersion in hot fat at temperature 400 to 450
degrees Fahrenheit. Used for croquettes, etc.

If a fat thermometer is not available, test by using small pieces of
bread. Put into heated fat:

A--For croquettes made from food requiring little cooking, such as
oysters, or from previously cooked mixtures, as rice, fish or meat
croquettes, bread should brown in one-half minute.

B--For mixtures requiring cooking, as doughnuts, fritters, etc., bread
should brown in one minute.

COMBINATION METHODS

1. Pot Roasting--Cooking (by use of steam from small amount of water)
tough cuts of meat which have been browned but not cooked thoroughly.

Season meat. Dredge with flour. Sear in hot pan until well browned.
Place oil rack in pot containing water to height of one inch, but do
not let water reach the meat. Keep water slowly boiling. Replenish as
needed with boiling water. This method renders tough cuts tender, but
requires several hours cooking.

2. Stewing--A combination of methods which draws part of flavor into
gravy and retains part in pieces which are to be used as meat.

Cut meat into pieces suitable for serving. Cover one-half of meat with
cold water. Let stand one hour. Bring slowly to boiling point. Dredge
other half of meat with flour and brown in small amount of fat. Add
to the other mixture and cook slowly 1-1/2 to 2 hours, or until tender,
adding diced vegetables, thickening and seasoning as desired one-half
hour before cooking is finished.

3. Fricasseeing--Cooking in a sauce until tender, meat which has been
previously browned but not cooked throughout.

Brown meat in small amount of fat. Place in boiling water to cover.
Cook slowly until tender. To 1 pint of water in which meat is cooked,
add 1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 cup
milk, thoroughly blended. When at boiling point, add one beaten egg, 1
tablespoon chopped parsley and 1 tablespoon cold water well mixed, Add
cooked meat and serve.

[Illustration: VEAL]

Neck for stews.

Shoulder for inexpensive chops.

Sweetbread--broiled or creamed.

Breast for roast or pot roast.

Loin for roast.

Rump for stews.

Cutlet for broiling.

[Illustration: BEEF]

[Illustration: LAMB AND MUTTON]