Foods that will win the war and how to cook them (1918)

by C. Houston Goudiss; Alberta M. Goudiss

½ inch chops or steaks, 5 minutes

1 inch chops or steaks, 10 minutes

2 inch chops or steaks, 15 to 18 minutes

3. Pan Broiling—Cooking in pan with no fat. Time table same as for broiling chops, steaks, etc.

4. Sautéing—Cooking in pan in small amount of fat. Commonly termed "frying." Used for steaks, chops, etc. Time table same as for broiling.

MOIST METHODS

1. Boiling—Cooking in boiling 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.