The value of meat as a food is a much disputed question, which every one must decide for himself. Too much meat is certainly not good; but if it is to be used at all, it is essential that it be cooked properly.

In order to retain the juices and flavor of meat, the albumen on the outside must be coagulated by heat. In roasting, have the oven hot when the meat is put in, and finish cooking at a more moderate heat. In boiling, put the meat at once into boiling water for fifteen minutes, and then set back to simmer slowly. In stewing, have the stewpan hot, put in the meat and let it coat over before adding water.

It is a good plan to save all the suet and fat from beef or veal for drippings, as this is a much more wholesome shortening than lard.

Veal and pork are the hardest meats to digest; pork, especially, must be used sparingly. It is better to avoid it altogether in summer, and, unless one leads an active outdoor life, at all times.