20. What are some of the best ways of utilizing left over meat and poultry?
21. Which is more economical, croquettes or an escalloped dish? Explain fully.
22. How may you distinguish poultry in good condition from that too long in cold storage?
23. Why is good poultry not a cheap food?
24. Discuss making soup versus buying canned soup.
25. What are the advantages of canned meat? The possible disadvantages?
CHAPTER XIV
FISH, SHELLFISH, AND OTHER MEAT SUBSTITUTES