Little Cookbooks: The Alan and Shirley Brocker Sliker Culinary Collection

Ten Lessons On Meat

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The green front cover of the book features text reading Ten Lessons On Meat For Use In Schools, Second Revised Edition, Prepared By National Live Stock And Meat Board. A green leaf design appears on both sides of the light green text box. The back cover is blank. A passage of the Preface reads "Ten Lessons On Meat has been completely rewritten in order to present to teacher and student the latest authentic information on meat; its structure and composition, its nutritive value, and the correct methods of preparation." Lessons are titled: Meat, Physical Structure and Chemical Composition; Identification and Selection of Meat; Principles of Meat Cookery - Preparation of the Tender Cuts, Broiling and Panbroiling; Principles of Meat Cookery - Preparation of Less Tender Cuts; Preparation of the Less-Tender Cuts - Mechanical Methods; Soup; The Value of Meat as a Food; Feeding the Family for Health; The Art of Carving. Some recipes are included. Charts and black and white illustrations accompany the text. Also, a separate card is included in the book, featuring a Deep Fat Frying Time And Temperature Chart, with six recipes on the back side.

Donor: Sliker, Shirley Brocker

Publisher: National Live Stock and Meat Board (Chicago, Ill.)

1933

92 p.

22.5 x 14.6 cm

Books

Language: English

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Copyright: This item is under copyright.

msuspcsbs_natl_nationalli76

Citation: Ten Lessons On Meat. The Alan and Shirley Brocker Sliker Collection, MSS 314, Special Collections, Michigan State University Libraries. Available at http://www.lib.msu.edu/exhibits/sliker/detail.jsp?id=8269

illustration of king running with tray of tarts

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