What is the price per can of tomatoes?

How many cupfuls in one can of tomatoes?

With the aid of United States Department of Agriculture, Bulletin No. 28 and illustrations in this text, tabulate the composition of tomatoes, whole milk (see Figure 64), cheese (see Figure 75), flour, and bread (see Figure 77). Explain why Cream of Tomato Soup and Cheese Straws make a desirable combination from the standpoint of composition and use in the body.

LESSON XCVII

VEAL AND POTATOES

MUSCLE OF YOUNG ANIMALS.—The muscle of an undeveloped animal contains more water than does the muscle of a mature animal. It is also lacking in flavor and usually contains little fat. The meat does not keep so well as that of a mature animal; therefore it should be used at once and not allowed to hang.

[Illustration: FIGURE 65.—CUTS OF VEAL.]

CUTS OF VEAL (see Figure 65). =================================================================== | NAME OF CUT | FORM OF CUT | METHOD OF COOKING | =================================================================== | A. Loin. | Chops. | Sauteing. | | | Thick Pieces. | Roasting. | | | | | | B. Leg. | Steaks—veal cutlets | Sauteing. | | | or veal steak. | Stewing. | | | Thick Pieces. | Roasting. | | | | | | C. Knuckle. | Whole. | Stewing. | | | | Soup-making. | | | | | | D. Rib or Rack. | Chops. | Sauteing. | | | Thick Pieces. | Roasting. | | | | | | E. Shoulder. | Thick Pieces. | Stuffing and Roasting. | | | Whole. | Braising. | | | | | | F. Neck. | Thick Pieces. | Stewing. | | | | | | G. G. Breast. | Thick Pieces. | Roasting. | | | Whole. | Stewing. | | | | | | Sweetbreads | Whole—in pairs. | Parboiling and | | (thymus glands) | | Sauteing, Broiling, | | —"Throat" and | | etc. | | "Heart" | | | | Sweetbreads. | | | ===================================================================

VEAL.—Veal is the muscle of the calf or young cow. It has the characteristic qualities of undeveloped muscle. Because it is lacking in flavor, it should be seasoned with herbs and spices, or served with a sauce of pronounced flavor. It is also improved by adding some fat, or some meat containing considerable fat such as pork. A calf is usually killed when it is six or eight weeks old. The season for veal is spring; it can usually be purchased, however, throughout the year. The muscle of the veal should be pink in color, and the fat, white. The meat of a calf less than six weeks old is lacking in color.

The connective tissue in veal is abundant, but it is easily changed to gelatine by cooking. Veal is generally considered difficult of digestion.