hange the flavour and appearance.

(2) To soften and partially dissolve the
connective tissue, making it easy to cut.

(3) To avoid making the muscle juice
indigestible.

3. Object in making soup:

(1) To extract the connective tissue from the
bone.

(2) To extract the muscle juice from the tubes.

GENERAL RULES FOR COOKING MEAT

1. Baking:

Place the meat in a very hot oven with pieces
of the fat or some dripping in the pan. Baste
every ten minutes. Keep the oven very hot for a
small roast. For a large roast, check the fire
after the first fifteen minutes. Bake fifteen
minutes to each pound.

2. Broiling:

(1) Over the coals.--Put the meat between the
hot greased wires of a broiler. Place over a
very hot, clear fire. Turn the broiler every
ten seconds. Beef one inch thick cooks rare in
eight minutes.

(2) Pan Broiling.--Heat a frying-pan smoking
hot. Lay the meat in flat; turn constantly
until seared, then frequently, as in broiling,
but do not pierce the muscle part with a fork.
Beef one inch thick cooks rare in ten minutes.

3. Boiling:

Cover the meat with boiling water. Boil five
minutes. Then simmer until done. Tender meat
takes twenty minutes to the pound; tough meat
takes from three to five hours.

4. Stewing:

Cut the meat in pieces of a suitable size.
Cover with cold water. Bring gradually to the
simmering point and simmer until tender,
usually three or four hours. Keep the pot
closely covered.

5. Beef juice:
Take one pound of steak from the top of the round. Wipe the
steak, remove all fat, and cut the lean meat in small pieces.
Place in canning jar, and cover; place on a rest in the kettle
and surround with cold water. Allow the water to heat slowly,
care being taken not to have it reach a higher temperature than
130 degrees. Let stand two hours; strain and press the meat to
obtain all the juices. Salt to taste.

NOTE.--These rules may be dictated to the
class, as all of the principles which they
involve have been previously discussed.

FISH

Since fish is the flesh of sea animals, there will be lit