giving two and one-half times as much heat and energy as an ounce of
carbohydrates. Butter, oleomargarine, nut margarines, pure leaf lard,
bacon, salt pork, the fats of beef, mutton, pork and fowl, vegetable
fats and oils and peanut butter are our principal sources of fat. A
certain percentage is found in all nuts, cereals and vegetables. For
the average healthy person fats are not difficult to digest if not
taken in too large quantities and if the fat is properly used in the
food.
SPREADS
Butter, oleomargarine, nut margarine and peanut butter are the
spreads in general use. In a well balanced diet these may be used
interchangeably. The food value is principally in the heat and energy
furnished, which is practically equal in all the spreads. Butter and
highest grade oleomargarine contain certain growth elements not found
in the nut butter, but milk or the average well varied diet corrects
this.
Butter is one of the best sources of fat for the daily diet. High grade
creamery butter, such as Cloverbloom, is made in the heart of the rich
dairy districts, from sweet pasteurized cream.
Oleomargarine has a well recognized place among spreads, due to
a growing understanding among intelligent housewives as to its
composition and the ideal conditions under which it is made. It is made
by churning pure, sweet animal oils and vegetable oils in pasteurized
milk and salting to taste. Since the housewife knows that materials
used in oleomargarine are used daily in one form or another in her home
and that it is given Government Inspection, oleomargarine has become a
most generally used spread.
The vegetable or nut margarines are made from pure cocoanut and peanut
oils churned in pasteurized milk. They are daily growing in public
favor. The low moisture content of nut margarine and the care in
preparation make it a rich and tasty spread. Nut-ola is the popular
Armour nut margarine.
Peanut butter, although used as a spread, has become universally known
as one of our most excellent protein sources to replace meat. Easily
digested, it is not only popular with adults, but a good food for
children.
_There is an Armour Oval Label Product for every need
of fat in the diet or in cookery_
THE PROPER FAT FOR EVERY COOKERY USE
For shortening purposes, fats are used to improve the texture of the
product. The fat in the mixture protects the starch grains from the
moisture until the proper time in baking, allowing the leavening
agent to act and the starch grains to swell, resulting in a light
even-textured product.
[Illustration: Delicious, Nutritious Doughnuts]
It is possible to use a great variety of fats for cooking. Animal fats
have been popular shortenings. Recent fat shortage has acquainted us
with the value of vegetable fats as shortening and in spreads. Armour’s
vegetable fat is Vegetole. It contains the same fuel value and has
the same shortening value as lard. Pure Leaf Lard or vegetable fats
are the ideal shortenings. Salad Oil, highly refined vegetable fat,
Oleomargarine, Nut-ola, butter, and drippings from bacon, ham, beef and
pork are used with entire satisfaction for shortening purposes.
The fats best suited to deep frying and sautéing are those which have a
very high burning point. For general “all purpose” satisfaction, pure
leaf lard ranks first. There is an Armour product especially suited to
every cookery need.
FATS
Bacon drippings may be substituted for lard in frying, baking, or in
gravies, providing the drippings are clarified and not too strong. A
great many people prefer the flavor of bacon drippings to any other
shortening.
Beef suet drippings, for reheating meats or for frying or shortening
purposes, take the place of lard and are much more economical.
Pork fat, left from roast, chops or ham, can be used in the same manner.
Mutton drippings need no longer be set aside, since the housewife has
learned how to sweeten them.
Smoky kitchens indicate the improper use of fat in cooking. Too high
a temperature causes a chemical change to take place which results in
smoke and disagreeable odor, and also renders the fat less digestible.
Put cold fat into a cold pan before placing it over the heat. Bringing
into contact with the hot pan frequently results in burning the fat.
For deep frying and sautéing, care should be taken not to heat the fat
to too high a temperature, as burning decomposes the fat and renders it
less digestible. In deep fat frying, place the food to be fried in the
hot fat a small amount at a time. The addition of the cold food reduces
the temperature of the fat.
Do not pile fried articles. Drain on unglazed paper.
Strain fat after using, save, and use again.
FOODS SOAK FAT
When fat is not hot enough, when mixture is too rich, when mixture
is too moist, and when too much soda or baking powder has been used,
deep-fried foods will take up too much fat and be greasy.
TEST FOR TEMPERATURE
A piece of soft bread will brown in 40 seconds in deep fat that is just
hot enough for cooked articles, or in 60 seconds in fat at the right
temperature for uncooked foods.
Fat is too hot if it smokes.
TO CLARIFY FAT
To clarify the frying medium for second or third use, melt, add raw
potato cut in quarter inch slices, and allow to heat gradually; when
it ceases to bubble and the potatoes are well browned, strain through
double cheesecloth, placed over the wire strainer into a pan.
SALAD OIL USED IN COOKING
Vegetable salad oil meets all the requirements for a rich, delicately
flavored oil for salad dressing. Highly refined cottonseed oil and
cocoanut oil are American products, made from highly refined vegetable
oil. Both have proved entirely satisfactory and economical as salad
oil. Highly refined cottonseed oil for frying has a high smoking point,
and, properly used, gives off no unpleasant odor.
HOW TO USE FATS
-------------+-------+--------+---------------+-----------------------
NAME |SMOKING| 100 | USE | COMPARATIVE
| POINT |CALORIES| | QUANTITIES TO USE
-------------+-------+--------+---------------+-----------------------
“Simon | | |Shortening |
Pure” |468° F.|1 scant |Deep Frying | Standard Shortening
Leaf Lard | | tbsp. |Sautéing, or |
| | |Pan Frying |
-------------+-------+--------+---------------+-----------------------
White | |1 scant |Shortening |
Cloud |446° F.| tbsp. |Deep Frying | Same as “Simon Pure”
Shortening | | |Sautéing |
-------------+-------+--------+---------------+-----------------------
| |1 scant |Shortening |
Vegetole |473° F.| tbsp. |Deep Frying | “
| | |Sautéing |
-------------+-------+--------+---------------+-----------------------
| | |Salad Dressing,|
Veribest |510° F.|1 scant |Deep Frying, | A trifle less than of
Oil | | tbsp. |Sautéing | “Simon Pure”
| | |Shortening |
-------------+-------+--------+---------------+-----------------------
| | |A satisfactory | To replace butter use
Veribest |425° F.| 1 tbsp.|economy | 1/8th less for
Oleomargarine| | |Spread and | shortening; a bit more
| | |Shortening | than of “Simon Pure”
-------------+-------+--------+---------------+-----------------------
Nut-ola |420° F.| 1 tbsp.|An economy | ”
| | |Spread |
-------------+-------+--------+---------------+-----------------------
Cloverbloom |400° F.| 1 tbsp.|The Ideal | For shortening use
Butter | | |Spread and | 1/5th more than
| | |Shortening | “Simon Pure” Leaf
| | |for cakes | Lard
=============+=======+========+===============+=======================
CHEMICAL COMPOSITION OF ARMOUR FATS
--------------+-------+------+--------+-------------+--------+--------
|Protein| Fat |Moisture|Carbohydrates|Salt and|Calories
| | | | | Ash | per lb.
--------------+-------+------+--------+-------------+--------+--------
Butter | 1.00 | 80.5 | 15.5 | | 3.00 | 3310
Oleomargarine | 1.0 | 85.5 | 11.00 | | 2.5 | 3820
Nut-ola | 2.17 | 85.15| 11.77 | | 2.17 | 3610
Peanut Butter | 29.3 | 46.5 | 2.1 | 17.1 | 5.0 | 2825
Pure Leaf Lard| |100.00| | | | 4220
Salad and | | | | | |
Cooking Oil| |100.00| | | | 4220
Vegetole | |100.00| | | | 4220
_The Armour Oval Label takes the guesswork out of your
food buying_
FRUITS TO COMPLETE THE MEAL
The dietetic value of fruits lies in the fruit sugar, mineral salts,
and organic acids which they contain. Fruits are body regulators.
Fruit sugar or carbohydrates are the chief sources of fuel value in
fruit. Most fruits also contain the substance which is necessary for
jelly making. A fruit which does not contain pectin, such as pears and
pineapple, must be combined with some fruit containing pectin. Apples,
grapes, and currants contain great quantities of pectin.
Fresh fruit eaten the first thing in the morning acts as a cleanser.
Care must be taken in the selection of fruit, it should be ripe, but
not overripe. If overripe, it is liable to cause fermentation in the
alimentary tract.
Science has perfected the drying process to such a degree that dried
fruit has become a great convenience when the fresh product is not
obtainable.
Because it is impossible to wholly consume all fruits at the harvesting
time, great quantities are canned for later consumption. To retain the
highest natural flavor and full fruit sugar value, it is necessary to
can fruits and vegetables just as they ripen and immediately after
picking. Commercial canning of fruits has reached such a high degree
of excellence that the average home manager prefers to buy a reliable
brand she knows to be uniform, rather than run the risk of having
fruits spoil that she uses her own time and material to “put up.”
The wide variety of fruits on the market under reliable brand names
makes it possible to serve practically any fruit at any season. Even
the special types of fruits may be purchased canned, as Royal Anne
Cherries, Muscat Grapes, Bartlett Pears, Egg Plums, etc.
The Fruits to Serve with Various Meats
Apricots Roast Lamb, Baked Ham
Pineapple Boiled Ham, Cheese
Apples Roast Pork
Pears (spiced) Cold Beef, Cheese
Peaches (spiced) Veal, Cheese
All fruits combine in fruit salads, cocktails, ices.
VEGETABLES
Vegetables contain a large amount of water, cellulose, and mineral
matter. They are included under the classification of carbohydrates,
or mineral salts according to the predominance of starch or mineral
matter. Leafy vegetables are rich in vitamines.
The mineral salts afford bone building material, while the large amount
of cellulose which they contain furnishes bulk in the diet.
Canned vegetables are preserved by sterilization. Salt is used to bring
out the flavor, acts as a preservative, and increases the mineral
content.
Dried vegetables are being used in soups and ragouts. The dried
vegetables have not yet reached as extensive use as have the dried
fruits.
Commercially canned vegetables add year round variety to practically
every American table. The selection of a reliable brand simplifies the
marketing.
The Vegetables to Serve with Various Meats
Tomatoes—Broiled Steak, Lamb Chops. Asparagus—Planked Steak, Roast
Beef, Lamb Chops, Veal Chops. Spinach—Ham, Tongue, all meats, eggs,
fish. Peas—Lamb Chops, Chicken, Meat croquettes. String Beans—Ham,
Boiled Lamb, Chicken. Okra—Chicken, Tuna, Ham. Celery—Cheese Dishes.
All vegetables combine in vegetable casseroles and
salads.
MINCE MEAT
Mince Meat nearly conforms to the requisites of a perfect food. It
contains protein from the meat content, carbohydrates, both sugar and
starch in the form of fruits, and moisture. Spices and flavoring make
it complete. Its fuel value is considerable. It should not merely be
used as a holiday food, but as an all year round product.
Mince meat contains only the best and most wholesome ingredients. On
the market are two varieties, the condensed and moist. Moist mince meat
requires more attention because of its aptness to ferment. In making
it, green apples and fresh cider are used. As cider makes vinegar and
raisins and currants make wine, fermentation is possible. This does not
mean that the mince meat is no longer good. The alcohol formed acts as
a preservative.
Concentrated mince meat contains dried apples and boiled cider. In this
respect only does it differ from moist mince meat. By the addition of
water, the condensed becomes equal to moist. Condensing is done merely
to aid in packing and delivery.
VARIETY OF USES
Pie Patties, Brown Bread and Mince Meat Sandwich, Pudding, Tomato
stuffed with Mince Meat, Mince Meat Salad, Mince Meat Relish, Mince
Meat Cookies.
_Armour’s Veribest Mince Meat is made of most carefully
selected materials expertly combined_
[Illustration: ARMOUR QUALITY PRODUCTS FOR THE PANTRY SHELF
The Products that Eliminate Waste and Simplify Meal Preparation. Always
Buy by Brand Name to be Sure of Quality. The Armour Oval Label is a
Dependable Food Buying Guide.]
THE HOUSEWIVES’ CHOOSING LIST
OF ARMOUR’S DEPENDABLE PRODUCTS
THAT MAKE THE QUALITY PANTRY COMPLETE
Dairy Products
Cloverbloom Butter
Evaporated Milk (Veribest)
Cheese (Full Cream) (Veribest)
Cheddar (Veribest)
FOREIGN TYPE CHEESE
Cream Brick (Veribest)
Limburger (Helmet)
Roquefort (Veribest)
Swiss Cheese (Veribest)
Meats (Canned)
Beef Loaf (Veribest)
Ham Loaf (Veribest)
Veal Loaf Luncheon Sausage (Veribest)
Luncheon Beef (Veribest)
Lunch Tongue (Veribest)
Ox Tongue (Veribest)
Pork Sausage Meat (Veribest)
Potted Meats (Veribest)
Sliced Bacon (Veribest)
Frankfurter Bratwurst (Veribest)
Deviled Ham (Veribest)
Corned Beef (Veribest)
Sliced Dried Beef (Veribest)
Roast Beef (Veribest)
Corned Beef Hash (Veribest)
Hamburger Steak (Veribest)
Tripe (Veribest)
Cooked Brains (Veribest)
Boned Chicken (Veribest)
Vienna Style Sausage (Veribest)
Potted Ham (Veribest)
Potted or Deviled Tongue (Veribest)
Chili Con Carne (Veribest)
Loaf Meats
Special Loaf (Veribest)
Veal Loaf (Veribest)
Meat Loaf (Veribest)
Chili (in loaf) (Veribest)
Jellied Ox Lip (Veribest)
Corned Beef in Gelatin (Veribest)
Jellied Tripe (Veribest)
Whole Boned Pigs Feet (in gelatin) (Veribest)
Cooked Beef Tongue (Veribest)
Cooked Luncheon Tongue (Veribest)
Jellied Luncheon Tongue (Veribest)
Jellied Ox Tongue (Veribest)
Souse with Tongue (in jelly) (Veribest)
Luncheon Meats
Cooked Pressed Roast Beef (Veribest)
New England Style (Veribest)
Minced Luncheon Meat (Shield)
Loin Roll (Veribest)
Cottage Picnic Butts (Armour’s)
Smoked Meats
Star Stockinet Ham
Star Bacon
Dried Beef (Veribest)
Star Boiled Ham (Armour’s)
Tongue
Flat Pressed Ham (Star)
Sausage (Fresh and Smoked)
Pure Pork Sausage (Veribest)
Farm Style (Veribest)
Sausage—Links and Bulk (Veribest)
Bologna Style Sausage (Veribest)
Garlic or Knoblach Sausage (Veribest)
Frankfurt Style Sausage (Veribest)
LIVER PUDDINGS:
Liver Cheese (Veribest)
Head Cheese (Armour’s)
Blood Pudding (Armour’s)
Dry Sausage
(SMOKED)
Summer Sausage or Cervelat (Star)
Gothaer (Armour’s)
Salami (Veribest)
Scandinavian-Goteborg
Mettwurst (Star)
Holstein (Armour’s)
Farmer (Armour’s)
Landjaeger (Armour’s)
Lachsschinken (Armour’s)
Austrian Pork Sausage (Armour’s)
Klobask
Italian Pork Sausage (Armour’s)
Lebanon Style Sausage (Armour’s)
Hispanosa (Spanish) (Armour’s)
Nola (Armour’s)
(UNSMOKED)
Milan Salami (Star)
Coppa (Armour’s)
Capacola (Armour’s)
Arles (Armour’s)
Caserta Peperoni (Armour’s)
Mortadella (Star)
Genoa Salami (Veribest)
Alesandria Salami (Armour’s)
Alpino Salami (Armour’s)
Lombardia Salami
Menage (Star)
Sopresotta (Armour’s)
Lyons (Armour’s)
Sicilian (Armour’s)
Prosciutto (Armour’s)
Gold Band Sausage (Armour’s)
Frisses (Star)
Meat Alternatives
Peanut Butter (Veribest)
Pork and Beans (Veribest)
Shortenings and Frying Mediums
“Simon Pure” Leaf Lard
Vegetole
Veribest Oil (for salads and cooking)
Oleomargarine (Veribest)
Nut-ola
Cloverbloom Butter
3X Oleomargarine
Golden Wedding Oleomargarine
Spreads
Cloverbloom Butter
Oleomargarine (Veribest)
3X Oleomargarine
Nut-ola
Peanut Butter (Veribest)
Golden Wedding Oleomargarine
Mince Meat
Condensed (Veribest)
Moist (in pails) (Veribest)
Eggs
In cartons (Veribest)
Poultry
Broilers Milk Fed (Veribest)
Fryers Milk Fed (Veribest)
Roasters Milk Fed (Veribest)
Fowl Milk Fed (Veribest)
Ducks (Helmet Fatted)
Geese (Helmet Fatted)
Turkeys
_Armour package foods save your time and are dependable_
THE PANTRY STOCK
Perhaps one of the greatest simple helps toward a well-ordered home is
a well-stocked pantry. With this to rely upon, one is always ready for
any demand that can interfere with the regular plans of the household.
Besides a carefully selected assortment of quality foods already
prepared, a number of menus and the recipes to accompany them should
be easily accessible, so that in case the home-manager herself is away
from home or is ill, almost any member of the family can keep the meals
going satisfactorily.
The pantry shelf should contain CANNED soups, fish, meats, milk,
vegetables, fruits; jams, jellies, condiments, a few packages of
cookies and crackers. A few cans of evaporated milk come in handy, even
on the farm, now and then, and will keep until needed.
Let the Armour Housewives’ Choosing List be your guide in stocking this
shelf. When a package is used, replace it at once so that the shelf
will be ready for all staple and emergency calls, sure to come when
least expected. During the warm months, many of the foods illustrated
on pages 24-25 will be kept in the refrigerator.
PANTRY SUPPLIES
_Cereals and Flour_
Oats
Rice
Hominy
Corn Flakes
Wheat Flour
Pastry Flour
Bread Flour
Corn Meal
_Canned Vegetables_
Beets
Corn
String Beans
Peas
Tomatoes
Asparagus
Spinach
Lima Beans
_Canned Fruits_
Peaches
Pears
Pineapple
Plums
Apricots
Cherries
_Canned Sea Foods_
Lobster
Shrimp
Tuna
Salmon
Sardines
Crab Meat
_Canned Soups_
Tomato
Oxtail
Mock Turtle
Bouillon
Mixed Vegetable
Chicken
_Spreads, Shortenings and Frying Mediums_
*Butter
*Oleomargarine
*Salad and Cooking Oil
*Vegetable Shortening
*Pure Leaf Lard
_Products Easily Served_
*Pork and Beans
Chili Con Carne
*Bacon, sliced in cartons
*Dry Sausage
*Ham
Spaghetti and Tomato Sauce
*Cheese
*Peanut Butter
Plum Pudding
*Evaporated Milk
Grape Juice
Coffee
Tea
_Miscellaneous_
Sugar
Cookies in Pkgs.
Crackers in Pkgs.
Package Potato Chips
Bottled Pickles
Bottled Salad Dressing
Jelly and Jam
Olives
_Flavoring Extracts_
Vanilla
Lemon
Orange
Almond
and Baking Powder
_Condiments_
Chili Sauce
Ketchup
Tomato Relish
Salad Dressing
*Salad Oil
Vinegar
_Seasonings_
Salt
Pepper
Paprika
Nutmeg
Cinnamon
Allspice
Cloves
Mustard
_Fresh Vegetables_
Potatoes
Onions
MENUS TO KEEP READY FOR UNEXPECTED DEMANDS
BREAKFASTS
Sliced Pineapple
Corn Flakes
Plain Omelet
Bacon—Toast
Coffee—Evaporated
Milk
Canned Apricots
Rolled Oats
Fried Ham
Muffins
Coffee—Evaporated
Milk
LUNCHEONS
Tomato Soup
with Crackers
Tuna Fish Salad
Hot Biscuit
Halved Peaches
Baked Beans
Tomato Relish
Corn Bread
Hot Chocolate
Canned Pears
(_also see page 40_)
DINNERS
Canned Ox Tongue
Steamed Spinach
Asparagus Salad
Salad Dressing
Plum Pudding—Hard Sauce
Wafers
Coffee—Evaporated Milk
Canned Bratwurst Sausage
Canned Sweet Potatoes Steamed
Canned String Beans
Pineapple and Cheese Salad
Salad Dressing
Coffee—Evaporated Milk
FOOD CLASSIFICATION CHART
FOR A BALANCED RATION
-------------+-------------+-------------+----------------+-----------------
PROTEINS | FATS |CARBOHYDRATES| MINERALS | WATER
-------------+-------------+-------------+----------------+-----------------
Amount needed|Amount needed|Amount needed| At least 1 |Amount needed
1-5 of meal | 1-5 of meal | 3-5 of meal | serving daily |1 quart daily
-------------+---------------------------+----------------+-----------------
Build Muscle | Supply Heat | Supply Heat |Body regulators,|Body regulator,
and Tissues | and Energy | and Energy |make bone, hair,|aids in digestion
| | |teeth and nails |keeps body normal
| | | |temperature
-------------+-------------+-------------+----------------+-----------------
Milk |Butter |Cereals |Fruits (Canned, |In all Vegetables
| | | Fresh) |
Cheese |Lard |Starchy Veg. |Vegetables | “ “ Fruits
Eggs |Oleomargarine|Sugars |Milk | “ “ Beverages
Fish |Nut Margarine|Flours |Egg Yolks +-----------------
Beans |Salad Oil |Syrups | | VITAMINES
Peas |Vegetable |Candy | +-----------------
| Shortening | | | Necessary to
Poultry | | | | growth and
Fresh Meat | | | | reproduction
Smoked “ | | | +-----------------
Dried “ | | | | Contained in
Canned “ | | | |Milk and Milk
| | | | Products
Nuts | | | |Egg Yolks
Peanut Butter| | | |Leafy Vegetables
| | | |Yeast
-------------+-------------+-------------+----------------+Glandular Meat
Place in |Used as |Place in | Place in menu, | Organs
menu, usually|shortenings |menu, | fruit and |
main dish. |and spreads |vegetables, | vegetables |
| |cereals, | |
| |desserts | |
-------------+-------------+-------------+----------------+-----------------
* _The star indicates there is an Armour Brand of this product_
HOW TO PREPARE FOODS
Cookery, to meet the present day standards, is necessarily an art and a
science. (_See page 46 for measures and abbreviations._)
Skill in blending flavors, and arranging dishes to please the eye
as well as the palate, is an art of which every home manager may be
proud. Still more important, however, is the scientific preparation
of nutritious and economical dishes to supply the body needs of every
member of the family.
In these pages devoted to cookery we have covered important cookery
points which influence the palatability, digestibility, and combination
of materials for best results. Our aim is to present to the American
home manager a valuable cooking manual, not a recipe book. Below are
listed many splendid books of recipes in your public library:
POPULAR COOK BOOKS
(According to vote of leading libraries throughout the country.)
=Book= =Author= =Subject Matter=
Boston Cooking School _Fannie Merritt Foods, cookery, recipes
Cook Book Farmer_
Mrs. Rorer’s New Cook _Mrs. S. T. Rorer_ Foods, cookery, recipes
Book
Practical Cooking and _Janet McKenzie Cookery, recipes,
Serving Hill_ serving
Feeding the Family _Mary Swartz Rose_ Foods—Their place in
the menu and
economical use
Boston Cook Book _Mary J. Lincoln_ Foods, cookery, recipes
Home Canning, and _A. Louise Andrea_ Use of dried foods
Preserving
Mrs. Allen’s Cook Book _Ida C. Bailey Foods, cookery, recipes
Allen_
Canning, Preserving, _Marian Harris Canning, preserving,
and Pickling Neil_ pickling
Food and Household _Kinne & Cooley_ Food values and home
Management management
Home Science Cook _Anna Barrows Appetizing and
Book and nourishing dishes and
Mary J. Lincoln_ how to serve
Practical Dietetics _A. F. Patte_ Diets for sick and,
with Reference convalescent food
to Diet in values, special
Disease recipes
GOVERNMENT BULLETINS
U. S. Government Bulletins, Department of Agriculture.
Washington, D. C.
Farmers Bulletins, Department of Agriculture,
Washington, D. C.
The Department of Agriculture issues bulletins on almost all foods,
their care and use in the home, household appliances, canning, etc.
These bulletins may be obtained by writing to the addresses above. Send
for a catalogue of the bulletins and order the ones in which you are
interested.
SOUPS
Prepare soup stock in a kettle which will retain heat. Fit with a tight
cover, for the vapors must be held in to add to the flavor of the
stock. Shank and neck of beef, pork or lamb, left-over morsels of meat,
bones from steaks, roasts, chops and the carcasses of poultry, are good
materials from which to make meat stock.
Crack and saw bones to uniform size, put into kettle and add cold water
in the proportion of three cups of cold water to one pound of bones.
Let stand for one-half hour or until water is colored by juices, heat
to boiling point. Skim off fat, reduce heat and let simmer or bubble
slowly for four hours. The stock must be kept at low temperature in
cooking so that the albumen or jelly of the meat will not coagulate,
but be retained in the stock, giving it full flavor.