3. Meat Cooking Charts (size 20 by 30 inches. Black on white. 50ft for set 
of 7. Titles follow). 
Do you know meat cuts and cook according to the cut? 
Roasting a tender cut. 
Stuffing low-priced tender roasts. 
Broiling tender steaks and chops. 
Pot-roasting a less tender cut. 
Braising a less tender steak. 
Ground meat in savory ways. 
4. Poultry Cooking Charts (size 20 by 30 inches. Black on white. 50ft for 
set of 8. Titles follow). 
Cooking poultry. 
Broiling a young bird. 
To fry chicken. 
Stuffing and trussing. 
Roasting young turkey. 
Roasting young duck. 
Braising a fowl. 
Stewing a fowl. 
5. Home Canning Charts (size 14% by 20 inches. Green and orange on white. 
50ft for set of 20). 
(How to order poster sets: Send order to the Superintendent of Documents, 
Government Printing Office, Washington 25, D. C. Each set of charts is com¬ 
plete in itself. Each set is sold as a complete set only. Cash, money order, or 
certified check must accompany the order.) 
Conserving the food you buy 
Excerpts from conservation suggestions prepared by the War Food Adminis¬ 
tration follow: 
I. Suggestions for conserving the nutritive value of food to be used in 
fresh stage (cooked or raw). The following suggestions are taken from Vita¬ 
mins From Farm to You, U. S. Department of Agriculture: 
(1) Don’t crush or bruise. 
(2) Don’t soak. 
(3) Keep cool until ready to cook or eat. 
(4) Use quickly when prepared. 
(5) Make raw salad or slaw as a last-minute job. Vitamin C gets away 
faster from foods peeled or cut. 
(6) When you cook vegetables, use as little water as possible. Add salt to 
cooking water at the start, to help hold the vitamin C. 
(7) Cook quickly whenever you can. Put vegetables into boiling water, 
and bring the water back to boiling point fast. 
(8) Cook vegetables until just tender—but no longer. 
(9) Stir vegetables only when you must. If you stir you mix air into the 
food and that destroys some of the vitamins. 
(10) Do not add soda when you cook vegetables. The soda destroys 
thiamine and vitamin C. 
(11) Do not thaw frozen vegetables before you cook them. 
(12) Serve raw frozen foods, such as fruits, at once, immediately after thaw¬ 
ing. 
(13) Since cooking water takes up some of the vitamins and also minerals, it 
is good food; so don’t pour cooking water down the sink. Serve it 
with the vegetables—or in soups—sauces—gravies. 
II. Suggestions for conserving the quantity and quality of food through 
adequate storage and methods of preparation (from Fight Food Waste in 
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