12. Bolar (no bones). Corning, cheap roasts.
13. Bony end of shoulders. Soups.
14. Shin. Soups.
15. Ivoin (including tenderloin and sirloin).
Roasts and steaks.
16. Flank or skirt,
boiling, corning.
17. Rump. Roasts and steaks. Meat to be
cut across the grain.
iS. Veiny piece. Stews, soups.
28
Rolled steaks, braising,
19. Round. Stews, bcef-tca, poorer steaks.
20. Leg. Soups and stews.
21. Tail. Soups.
22. Pin-bone. Roasts.
The bones, grisUe, tendons and other gelatin-
ous portionsareall excellent for making soup stock.
Mutton.
7. Loin. Roasts, chops.
S. Leg. Roasts, boiling.
1. vS h o u 1 (1 c r.
Boiling.
2. Breast. Roast,
stews, chops.
3. Loin. Best
end used for roasts,
chops.
4. Neck. Best
end, cutlets, stews,
pics.
5. Neck. Scrag
end, s t e w i n g
pieces.
6. Head. Not
used.
1 '^ *■
66
THE MODEL COOK BOOK
The Kitchen.
The kitchen arrangements will depend
upon many conditions, as size, shape and
means of owner. But every kitchen can
always be kept neat and tidy and supplied
with a stove or range and usual cooking
utensils. These we need not describe here.
Only a few hints or things wdiich may be
overlooked will be needed here.
Since American enterprise has suc-
ceeded in supplying cheap time-keepers of
reliable performance, every kitchen should
include a clock in its outfit. Having
learned from cook books and personal ex-
periment the average length of time required
to cook the usual meats, poultry, vegeta-
bles, etc., make a list of these and hang it
up in some convenient place in your kitchen.
You will find it of great aid. It will be a
helpful supplement to the time-table just
given.
The kitchen utensils should include, as
useful additions, a small brush for cleaning
vegetables which are cooked in their skins,
as potatoes and beets ; a pair of sharp-
pointed scissors for opening fish, small
birds, etc. ; a wall pincushion containing,
besides pins and needles, a large darning-
needle for sewing-up poultry ; a bag with a
thimble, coarse thread, soft cotton for the
darning-needle, twine, and narrow strips of
muslin for tying up bunches of asparagus
ready for cooking ; a coarsely crocheted or
netted bag for boiling cauliflower ; several
small boards to vSet hot pots and pans on,
while dishing their contents, and a linked
chain dishcloth for scouring the inside of
pots and pans when they have been used to
cook any article that sticks.
All cooking utensils should be kept free
from soot, as less fire is required to boil the
contents of a bright, clean saucepan or
kettle. Should the}'- have been neglected
and have become very black, rub them with
a flannel rag dipped first in oil, then in pow-
dered brick, and polish with a dry flannel
and a little more brickdust. All pots and
pans are easier to wash if a little hot water
is poured into them when their contents are
emptied out, they being then placed on the
rack at the back of the stove or on the
hearth until it is convenient to wash them.
Page 80
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
12. Bolar (no bones). Corning, cheap roasts.
13. Bony end of shoulders. Soups.
14. Shin. Soups.
15. Loin (including tenderloin and sirloin). Roasts and steaks.
16. Flank or skirt, boiling, corning.
17. Rump. Roasts and steaks. Meat to be cut across the grain.
iS. Veiny piece. Stews, soups.
Rolled steaks, braising,
19. Round. Stews, beef-tea, poorer steaks.
20. Leg. Soups and stews.
21. Tail. Soups.
22. Pin-bone. Roasts.
The bones, grisUe, tendons and other gelatinous portionsareall excellent for making soup stock.
Mutton.
7. Loin. Roasts, chops. S. Leg. Roasts, boiling.
1. Shoulder. Boiling.
2. Breast. Roast, stews, chops.
3. Loin. Best end used for roasts, chops.
4. Neck. Best end, cutlets, stews, pics.
5. Neck. Scrag end, stewing pieces.
6. Head. Not used.
1 '^ *■
The Kitchen.
The kitchen arrangements will depend upon many conditions, as size, shape and means of owner. But every kitchen can always be kept neat and tidy and supplied with a stove or range and usual cooking utensils. These we need not describe here. Only a few hints or things wdiich may be overlooked will be needed here.
Since American enterprise has succeeded in supplying cheap time-keepers of reliable performance, every kitchen should include a clock in its outfit. Having learned from cook books and personal experiment the average length of time required to cook the usual meats, poultry, vegetables, etc., make a list of these and hang it up in some convenient place in your kitchen. You will find it of great aid. It will be a helpful supplement to the time-table just given.
The kitchen utensils should include, as useful additions, a small brush for cleaning vegetables which are cooked in their skins, as potatoes and beets ; a pair of sharppointed scissors for opening fish, small birds, etc. ; a wall pincushion containing, besides pins and needles, a large darningneedle for sewing-up poultry ; a bag with a thimble, coarse thread, soft cotton for the darning-needle, twine, and narrow strips of muslin for tying up bunches of asparagus ready for cooking ; a coarsely crocheted or netted bag for boiling cauliflower ; several small boards to vSet hot pots and pans on, while dishing their contents, and a linked chain dishcloth for scouring the inside of
pots and pans when they have been used to cook any article that sticks.
All cooking utensils should be kept free from soot, as less fire is required to boil the contents of a bright, clean saucepan or kettle. Should the}'- have been neglected and have become very black, rub them with a flannel rag dipped first in oil, then in powdered brick, and polish with a dry flannel and a little more brickdust. All pots and pans are easier to wash if a little hot water is poured into them when their contents are emptied out, they being then placed on the rack at the back of the stove or on the hearth until it is convenient to wash them.