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About Oregon emerald. (Eugene, Or.) 1909-1920 | View Entire Issue (April 18, 1916)
TABLE DELICACIES of the. season’s best can be supplied at WING’S MARKET Phone 38 675 Willamette PHONE 65 The home of Heintz’s 57 Var ieties, Schilling’s Teas, Cof fee’s, Spices and Extracts Preferred Stock Canned Goods 104 East 9th Phone 246 Easter Millinery Show For the entire week featuring The Famous Fiskhats Creators of correct styles carried by Mrs. Ruth McCalium Carter Room 22 First National Bank SCIENCE CLUB MENUS i ([The first of n series of articles on this subject) Composition and Food Value. Moat is made up of water, protein, fat mi mineral matter. The proportion of ese constituents varies with the kind animal, the condition of the animal and e cut used. We are commonly inter ested in meat as a source of protein, ltjnn meat containing an average of 15 20 per cent of that element. An or to d nary helping of meat contains about tli glass of milk. The flavor of meat is due la rgely to its mineral salts, called ex tradtivea. These have practically no foi lating in effect. A piece of meat from hich the greater portion of the juices, including the flavoring element*, have en drawn, still retains most of its od valnb. And for the sake of econ omy. such meat should be used, being ade palatable by the addition of other m. fl Ivors. br of tb th th m ki si fin ree times as much f(*od as an egg or a od value, except that they are stimu It is a mistake that some regard meat oth's and “beef extracts” as foods to build up the wasted sick patient. They are often important in stimulating the appetite and starting a flow of digestive juices, but should seldom be used with out a physician's prescription. What Makes Meat Tough. Meat, or muscle, is made up of bundles fibres bound together by connective tissue. These bundles are made up of still finer bundles of little fibres. These fibres are filled with a fluid the chief constituent of which is protein. The ore a muscle is used, the harder and thicker are the walls of these fibres and e greater the amount of connective tissue. Thus, the older the animal, or e more fised the muscle, the tougher e meat. For example, the loin along e backbone, is a muscle little used and far more tender than the round, from e leg where the muscles have almost constant use. Tough meat, then, is not necessarily “poor” or “bad” meat. The method of feeding often affects e texture of meat, stall-fed animals lining more desirable than grass-fed. Meat that is naturally tender may be ide tough by improper handling after ling. Beef that is not “aged” after (lighter will be tough, no matter how e the animal. The meat should hang a cold, dry temperature from two to ree weeks before it is used. Protein rendered tough afld hard by too high ijat or by too prolonged cooking. There fore, meat may be rendered inferior by proper preparation for the table, me Hints Concerning the Judging of Good Meat. It is surprising what one can accom plish by getting into the confidence of butcher. If he thinks one really liisi pa del dis of no a coi wants to be instructed in regard to meat, he is usually very glad to explain about the different cuts and about the quali ties of good meat. Studying diagrams he p, but repeated visits to the shop makes the really good buyer—ordering by ’phone will never do it. The inex perienced buyer may be aided somewhat by being told some of the characteristics« of good meat. Beef is perhaps used in greatest quan tity in this locality. The flesh of beef should be firm and elastic to the touch, not soft and flabby. It should be of a bright, uniform color, usually a little pa er than blood. The color varies newhat with the age and sex of the animal. Until about the eighteenth month the color is bright, then darkens wi h greater age. But the flesh should ne^-er be really dark, nor should it be chy in appearance—the former may lote improper bleeding, the latter, ease. The muscles should be fine grained and the flesh marbled with fat. '[f upon cutting, the meat shows signs softening and the connective tissue is firm, and if the meat upon standing few hours becomes wet, decay has nmenced. The fat should look healthy and firm, : jelly-like. Its color varies from a e yellow to a light straw color. A 'P yellow fat may indicate age on the •t of the animal, but this is not nee pa essiarily true as certain breeds of catle have fat of a deeper yellow than others, anl feeding upon grass will produce the saijne deep color. The color of the marrow may be used as | a test for beef. It should be of a light rose color. In the hind legs it should be firm, in the front legs rather soft. Veal, though delicious meat, is not as nutritious as beef. This is especially true of veal killed, too young. Carcasses weighing under 300 pounds are classed as veal; however, according to the Unit ed States meat inspection bill, calves under three weeks old are not to be killed as food. Such miniature veal is known as “bob veal” or "green veal.” Before it is cooked, such veal is soft anl flabby and of a pale color. After it is cooked it is tough, dry and indigestible. Milk-fed veal is the choicest. The flesh of such is a delicate pinkish color. Though veal should be fattened before killed, the flesh does not present the mottled appearance desired in beef. Ve^il is ready for use as soon as killed, [not requiring hanging as does beef. 4jamb, like veal, is sold almost imme- \ tely after it in killed, while mutton j is the better for hanging. Lamb may be distinguished from mutton in that it is smaller and the flesh more delicate, i The bones are pinkish in color and break easily, and, when broken at the joint, present a saw-tooth appearance. Lamb is usually not so fat as mutton. The flesh of mutton should be of fine grain and of a light red color. The fat should be well-distributed, white, brittle and flaky. The leg should be nearly covered with fat and there should be a thick layer on the back. The "mottling" with fat is not io important. Neither is au excess of fat desirable ns it renders the meat less palatable and not econom ical. Pork is a rich heavy tood, and where it is poorly fed and cared for it is most unwholesome. The food markedly af fects the flavor of the meat. Tho lean of pork should lie firm and of fine grain and a delicate red in color. The fat should be white and firm. Pork should be chilled or frdzen after slaughter. In the large packing houses the carcasses are sent directly to large chilling rooms after dressing, where they remain two days before theyl are sent to the refriger ator cars to be marketed fresh. About nine-tenths of the pork used is cured in various ways, chiefly by salting or smok ing. or both. (Next article will concern economy in the use of meats ami how to use some of the cheaper imts). THE HOME SCIENCE CLUB. MY o,tesheItt-i%mm- taoin hrdln lua DRILL, DEBATE SUBJECT Challenge Between English Classes to Settle Compulsory Question May 2. The question of whether military train ing nt the University of Oregon should be made compulsory or not >vill be defi nitely setaled the evening of May 2, at the Delta Gamma house. Anthony Cha ves, Marie B da lira, I. B. Bowen, and ,1. W. Sheehy, representing Professor W, F. G. Thacher’S| and Miss Mary Per kins’ English composition classes will set tle it. The challenge to debate was extended by Professor Ttmcher’s division, having finished up “Arugmentation.” All ar rangements were made by committees from the classes. No coaching or assist ance may be secured outside of classes. Judges are: Dr. John Straub, Dr. E. S. Bates and Clpyd Dawson. Miss Julia Burgess will be chairman of the evening. | THE UNIVERSITY’S AIM j *-----—— * “We propose to train every man and woman to expert service. To that end we shall have as many broad and prac tical professional courses as the com monwealth needs'. We propose to protect these men from the dangers of highly specialized service by giving them a broad cultural training, one which will moralize their outlook, point their re sponsibilities, make them flexible rather than nmchanical in workmanship, give them fhat imagination, sympathy and tolerance which are requisite to work ing with, under and above men. “Where tradition serves our ends, we shall abide by tradition; wdiero it falls short of function, we shall change it. Our one object is to make the university vir ile—to make it ai forceful and dependable instrument in the efficient and democrat ic ■America which is coming. The obli gation requires leadership. I grant my part. It also requires co-operation. I ask that part of you that are here. A great university is always the product of great loyalties. Every human factor must do its part with devotion. The pub lic must sustain its freedom and support its efficiency. The regents must trans late our social' need into its educational plan. The faculty must teach with the courage and the caution of science. The students must tie eager to attain the higher strength of its wise disciplines. The alumni must render that affection ate reverence which gives consecutive ness and weight to college traditions. To gether we are a university, apart we are an intellectual scrap-heap. United In purpose, we build against the need of centuries; separated in nirn, we drift along the current of tradition and tran sient passion.”—from the inaugural ad dress of Dr. Henry Suzzallo, president of the University" of Washington. The Agricultural College, the Univer sity, and the Normal schools of Kansas, have installed motion picture machines and are giving shows composed of educa- i tional films and a few good comedies. The machines are also occasionally used in j connection with class work. Ed Mahan, who has been annexing all American honors: at the pigskin sport is again in the limelight of the soprt page. California, after drafting Smith from ; Purdue to do the Napoleon stunt for her football aspirants, has persuaded Ed to shift his activities to the land of Sunkist! oranges but as Mahan desires to remain an amateur no contracts were signed— only a gentlemen's agreement insuring his appearance next fall. i Pre-Easter Sale Coats and Suits 100 Coats and Suits purchased at.a big reduction, from the manufacturers and are offered to our trade at special prices sharing our good luck with our customers. No woman with her coat or suit yet unselected can afford to overlook this offering. It brings to her the most fashionable coats and suits at the cost of materials alone. SUITS $12.75 $1475 $1975 Selling regularly $5.00 to $10.00 per suit more than now priced COATS $975 $11.75 $1475 Selling regularly $12.50 to $20.00 LARGE’S CLOAK & SUIT HOUSE 865 Willamette Street Phone 525 “The Store that Sells Wooltex” Get in Line Cookl Lite Heat OREGON POWER CO. Phone 28 Money to Loan on First Farm Mortgages E. J. ROBERSON 702 Title and Trust Bldg. _Portland, Oregon Very Cleanly Yours Eugene Steam Laundry One-Two-Three PAUL HOPPE Ladies’ and Hen’s Tailor With Wade Bros. 873 Willamette Ross-Gould M ciilinji Lists St.Louis Have you ever eaten CENTENNIAL 0 CHOCOLATES In boxes five cents to eighty cents at the Peter Pan 55 DOLLARS EUGENE to Los Angeles and Return is the round trip rate to Los Angeles. Six months return limit with stop overs. The spring is a de lightful time to go. Southern California Beaches are at their best. Nice warm sunny days mak ing bathing ideal. Choice of beaches, Santa Monica, Ocean Park, Venice, Re dondo, Long Beach and Newport are all within a few minutes ride of Los Angeles. Remember that the beau tiful PANAMA-CALIFORNIA EX POSITION Is open all the year. Many of the best exhibits from the Panama-Pacific Ex position have been taken to San Diego making this fair bigger and better than ever. Write for our booklet on San Diego and Southern California Ask Loral agent for further information or write John M. Scott, General Passenger Agent, Portland, Ore. Southern Pacific
