The fat of veal should be white and clear, and the lean meat pink or flesh-color. White veal, or that from a calf less than six weeks old, is unfit to eat. Veal has but little juice, flavor, and nutriment, but as the fibres are tender and it contains much gelatine, it is a favorite food with many people. It may be cooked in a variety of ways and is made palatable by the addition of proper seasoning and savory sauces. It should always be thoroughly cooked, as under-done veal is not wholesome. It should never be depended upon for nourishment, but may be used occasionally to give a variety.

Suggestion to the Teacher.

This will be an expensive lesson if a whole fowl be used for each of ten lessons, therefore I would suggest that two fowls be purchased and made to serve for five lessons each. If three can be afforded, use two for four lessons each, and the third one for the last two lessons. Keep one fowl whole as long as possible to use for illustration. Singe half of the fowl and show how to remove the crop, oil bag, and entrails, and the kidney and lung from one side.

The pupils have learned how to prepare stuffing in the fifth lesson ; but it will be well to show them where and how to stuff a fowl, and also how to truss it for baking, but do not have them bake it.

From the half of the fowl that has been cleaned take off the leg and wing, and use these for a fricassee in the first lesson. Use the other leg and wing in the second lesson.

The second day split the fowl down the back and use half the breast and half the back for each of the third and fourth lessons. Use the second fowl in the same way for the next four lessons, and for the fifth day use half the third fowl at each lesson. This will enable you to have at each lesson a whole fowl or half of one for illustration, and show how to bake a fowl and also how to make soup and fricassee at each lesson.

Proportion the receipt for the chicken soup and fricassee, according to the amount of fowl used. Simmer the portions of fowl until tender, brown them in hot fat, and serve on toast or not, as you please. Reserve part of the broth and put it with the bones and boil again for soup. For the soup use as much milk as chicken broth, boil it, thicken with flour in the proportion of 1/2 tbsp. of flour to 1 c. of liquid and season to taste with salt and pepper. Serve with croutons or crisped crackers.

This lesson may be given as a dinner and the pupils may have some practice in estimating its cost (see table of cost of food, pages 223-225), and may become familiar with the time required for its preparation, and with the proper order of work.

In the spring classes, veal may be substituted for chicken, cream rice pudding for the scalloped apple, steamed rhubarb for the cranberries, and lettuce for the cold slaw.