Missouri Home Makers' Conference. 



557 



5. To secure co-operative laundries for country women. 



6. To raise the standard of the home economics exhibits 

 at the county fairs by securing competent judges, by the use of 

 the score cards and by getting women to see the educational 

 advantage of home exhibits. 



7. To aid in the establishment of canning clubs. 



8. To introduce the "home canner" into country homes. 



9. To bring about civic improvements. 



The women of the State are to be commended for the 

 interest manifested in this work. Judging from their general 

 willingness and their spirit of progressiveness, many counties 

 will soon boast of organizations similar to the famous Pettis 

 County Home Makers' Club. 



COOKING OF MEAT. 



(Louise Stanley, Ph. D., department of home economics, University of Missouri.) 



General Ways of Cooking. — A large 

 part of every receipt book is given over 

 to a discussion of the ways of cooking 

 meats. Leaving out of consideration the 

 preparation of left-over meats, we can put 

 them all under one of three groups: 1, 

 those in which we are aiming to keep in 

 all the flavor — only the tender cuts can 

 be cooked this way; 2, those in which we 

 wish to keep as much of the flavor as pos- 

 sible, but which are so tough as to require 

 a certain amount of cooking with water to 

 make them more tender; 3, those which 

 are so tough that in making them tender all the flavor is 



extracted. 



Before discussing in detail these methods we should have 

 some knowledge of the cuts of meat and the characteristics of 

 each. We can discuss these only briefly here. For a more 

 detailed discussion see article by Dr. Trowbridge, Report Home 

 Makers' Conference, 1911, from which the following tables are 

 taken: 



Miss Stanley. 



