lour.

In order to find the other substances, pour part of the juice into a
small saucepan and heat it gradually until it boils gently. The red
colour will disappear, and the albumen which is dissolved in the juice
will coagulate and become plainly visible. The pupils will recall that
egg-white was affected in the same way by heat, and may be told that
this coagulated substance is similar to egg-white, and is called muscle
albumen. The odour given off by heating suggests that the flavour is
also in the muscle juice, hence the importance of conserving this juice
in the cooking process.

Strain the boiled juice to get rid of the coagulated albumen and then
examine the liquid that is left. Its colour plainly denotes mineral
matter in solution.

LESSON II

6. Meat experiments:

If time permit, the following experiments may be taken. The facts which
these experiments prove may, however, be developed in a much shorter
time by questioning:

(1) Cut lean meat into small pieces, cover them
with cold water and let them stand. Note the
colour of the water.

(2) Cover a piece of lean meat with boiling
water and let it stand. Note the colour of the
water.

(3) Sprinkle a piece of meat with salt. What
happens?

(4) Wrap a piece of meat for a few minutes in
ordinary brown wrapping-paper. What happens?

(5) Simmer a small piece of very tough meat for
about an hour and then examine the connective
tissue.

(6) Boil or bake a small piece of very tough
meat and then examine the connective tissue.

7. Selection of meat:

(1) All flesh should be uniform in colour, of a
fine grain, and firm and springy to the touch.

(2) Beef should be bright red in colour, well
mottled, and surrounded with fat.

(3) Mutton should be a dull red, and its fat
white, hard, and flaky.

(4) Lamb is lighter in colour than mutton, and
the bone is redder.

(5) Veal has pinkish-coloured flesh and white
fat. Very pale veal is not good.

(6) Pork should have firm flesh of a pale red
colour. The skin should be white and clear, the
fat white.

(7) Poultry: (_a_) Chickens.--Young chickens
have thin, sharp nails; smooth legs; soft, thin