One teaspoon of pumpkin,
Two tablespoons of boiling water.
Bring to a boil and pour over the fish. Garnish with cress.
SALT COD, VERMONT
Select a thick centre; cut and soak for one hour in warm water. Wrap in a piece of cheese-cloth and plunge into boiling water. Boil for fifteen minutes and then drain. Divide into four individual baking dishes and cover with cream sauce. Sprinkle with fine bread crumbs and a little grated onion, and bake for ten minutes in a hot oven.
MEATS
In order to purchase meats intelligently so that we will receive the best value for money expended, it is necessary to know the nature of the cuts, and especially the proportionate amounts of lean meat, fat and bone that they contain; also the approximate food values of the meat obtained from various parts of the carcass.
HIND QUARTERS
Loin steak average 57 per cent. lean, 33 per cent. visible fat, 10 per cent. bone. Sirloin steaks in general contain a larger percentage of lean meat and a smaller amount of fat than the porterhouse or club steaks.