SCOUTING FOR GIRLS 
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Squash or baked tomatoes. 
Apple Betty. 
2. Roast chicken or roast lamb with dressing and 
currant jelly. 
Mashed potato and gravy. 
Peas or string beans. 
Orange jelly and whipped cream. 
Meat — The best way to learn about cuts of meat is 
to go often to market and talk to the butcher whenever 
he has a minute to spare. Some cuts of meat are tough 
with coarse fibers and much connective tissue. They 
should be ground if, like Hamburg steak, they are to 
be cooked by a short process, such as broiling. If not 
ground, the tougher meats are usually cooked a long 
time with water and made into a stew, a pot roast, a 
meat pie, or a meat loaf. These cuts are cheaper, but 
require more care in preparation than the more expen- 
sive cuts. Examples are the bottom of the round, the 
shin, and the flank of beef. The more expensive cuts, 
such the top of the round, tenderloin and sirloin, are 
more tender, more delicately flavored, and are used for 
broiling and roasting. Some cuts which seem inexpen- 
sive really cost more than they appear because they 
contain large amounts of bone or waste fat. The dif- 
ference between lamb and mutton is a question of the 
age at which the animal was slaughtered. Lamb is 
much more tender than mutton, is more delicately 
flavored and more expensive. There is a similar dif- 
ference between chicken and fowl. Fowl is much tough- 
er than chicken and requires careful and long cooking 
to make it tender. 
Pan Broiled Hamburg Steak — Hamburg steak may 
be bought already ground at the butcher’s, or one of 
the cheap cuts of beef, such as bottom of the round or 
shin, may be bought and ground at home. Many people 
