HOME ECONOMICS AND EDUCATION 569 



is sometimes an advantage in using canned meat and meat products, 

 and, if they are of good quality, such products are wholesome and 

 palatable. 



Hungarian Goulash. Two pounds top round of beef, a little 

 flour, 2 ounces salt pork, 2 cups tomatoes, 1 stalk celery, 1 onion, 2- 

 bay leaves, 6 whole cloves, 6 peppercorns, 1 blade mace. Cut the 

 beef into 2-inch pieces and sprinkle with flour ; fry the salt pork un- 

 til light brown; add the beef and cook slowly for about thirty-five 

 minutes, stirring occasionally. Cover with water and simmer about 

 two hours ; season with salt and pepper or paprika. From the vege- 

 tables and spices a sauce is made as follows : Cook in sufficient water 

 to cover for twenty minutes; then rub through a sieve, and add to 

 some of the stock in which the meat was cooked. Thicken with 

 flour, using 2 tablespoonfuls (moistened with cold water) to each 

 cup of liquid, and season with salt and paprika. Serve the meat 

 on a platter with the sauce poured over it. Potatoes, carrots, and 

 green peppers cooked until tender, and cut into small pieces or nar- 

 row strips, are usually sprinkled over the dish when served, and 

 noodles may be arranged in a border upon the platter. 



Chickens. In many parts of the country, especially on farms, 

 chicken is probably much cheaper than beef, as only the cost of pro- 

 duction needs to be considered. When chickens, and, for that matter, 

 any poultry, can be raised with little labor and can find most of their 

 food or use up otherwise useless table refuse, skim milk, etc., they 

 ought to be a very economical and agreeable substitute for pork and 

 beef, and to be used liberally. 



The methods of cooking poultry are in general the same as those 

 for other kinds of meat. The tougher the bird the more cooking will 

 be needed to make it tender and easily digested, and the larger it is 

 the more heat will be required to cook it thoroughly. Canned and 

 potted poultry are prepared in much the same way as freshly cooked 

 dishes, and when properly put up do not differ essentially from simi- 

 lar fresh foods. 



As regards composition, poultry does not differ as much as is 

 commonly supposed from meat of other domestic animals used for 

 food. Individual kinds and specimens, of course, vary in the relative 

 amounts of protein and fat contained, and there are certain flavors 

 present in poultry which differ from those in other meats. But these 

 differences are so small that they are practically negligible in ordi- 

 nary diet. Nor is there as much difference in digestibility as is often 

 stated. On the average, poultry is somewhat more easily digested 

 than beef and mutton, but only very slightly. 



Fish. Fish contain the same kinds of nutriente as other food 

 materials. The place of fish in the diet, if judged by its composition, 

 is therefore the same as that of meat that is, it supplements cereals 

 and other vegetables, the most of which, as wheat, rye, maize, rice, 

 potatoes, etc., are deficient in protein, the chief nutrient in the flesh 

 of fish. As regards the relative nutritive value of meat and fish, At- 

 water's conclusion, from a large number of investigations, was that 



