r Biscuits.

If the sour milk is not thick enough to curdle, it will not contain
sufficient acid to neutralize the soda, and the biscuits will be yellow
and bitter. To avoid this, cream of tartar may be mixed with the soda (1
teaspoonful). If there is no cream of tartar at hand, it will be wise to
use the recipe for Baking-powder Biscuits.

METHOD OF WORK

Have the oven and pans prepared and all the measurements made.
Demonstrate the mixing of the muffins and, while these are baking, the
mixing of the biscuits. Have one pupil take charge of the baking of the
muffins and another of the baking of the biscuits. When the breads are
done, have the class sit down and serve them to one another, or to all
the pupils at the school lunch hour.

LESSON XV: MEATS

_Composition and food value. How to make tough cuts of meat palatable.
Pork chops with fried apples. Beef or mutton stew with vegetables and
dumplings. Rabbit stew. Bacon._

SUBJECT-MATTER

Meats are rich in protein and usually in fats, but are lacking in the
carbohydrates. They build up the muscular tissue, furnish heat and
energy, are more stimulating and strengthening than any other food, and
satisfy hunger for a greater length of time. For the most part, meats
are a very expensive food. One cannot perform more labour by the use of
a meat diet than on a diet of vegetable foods. Those who use large
quantities of meat suffer from many disturbances of the system. Hence it
should form a very small part of the diet. The cuts of meat that come
from those portions of the animal's body that are much exercised are
tough, owing to the development of the connective tissues, but they
contain a high percentage of nutrition. For the same reason, the meat
from older animals is apt to be tough. The flesh of chickens, turkeys,
and other fowls is very nutritious and is easily digested if not too
fat.

The flavour of meats is developed by cooking. Dry heat develops the best
flavour, hence the tender cuts are cooked by the processes known as
broiling and roasting. Tough cuts of meat require long, slow cooking in
moist heat, hence they are prepared in the form of stews and pot roasts
or are used in meat soups.

PRELIMINARY PLAN

After the teacher has found out what meats are used in the homes or what
the school can afford to use, she should determine upon a method of
cooking that will make the meat palatable, digestible, and attractive.
If it can be prepared as a