I Man's Eating Customs. - Old and New Techniques Combined Solve Meat Problem. - Facts about Meat. - Changes after Slaughter. - Fresh and Seasoned Meat. - II Meat Characteristics. - Structure of Meat. - Composition of Meat. - Meat as Food. - Food Nutrients. - Modern Meat Consumption. - Game on the Table. - Domestic Rabbit. - Poultry. - Fish. - III Food Planning. - A Ready-Made Food Plan. - How to Figure the Family's Needs. - Food and Economy. - Daily Dietary Needs. - Federal Meat Inspection. - Federal Meat Grading and Stamping Service. - Federal-State Grading and Inspection of Poultry. - IV Preslaughter Considerations. - Preparations for Butchering. - Equipment and Tools. - Primary Considerations. - Skinning or Flaying. - Examining the Carcass. - Regulations for Shipping Meat or Meat Food Products. - V Butchering Hogs. - Selection of Hogs for Slaughter. - Sticking. - Scalding. - Scraping. - Removing and Cleaning the Head. - Removing the Entrails. - Handling and Care of Edible Organs. - Cleaning the Intestines. - Chilling. - VI Butchering Cattle. - Stunning. - Bleeding. - Skinning and Removing Head. - Skinning the Carcass. - Opening the Abdominal Cavity. - Hoisting. - Splitting the Carcass. - Chilling. - Removing Tongue and Brains and Stripping Fat from Offal. - Cleaning the Tripe. - Slaughtering Calves. - VII Butchering Sheep and Lambs. - Lambs Selected for Slaughter. - Sticking and Stunning. - Skinning the Legs. - Fisting the Pelt off the Carcass. - Removing the Pelt. - Opening the Carcass. - Care of Internal Organs. - VIII Dressing Game Animals. - Big Game. - Dressing Deer on the Ground. - Butchering a Hanging Deer. - Removing the Tongue and Brains. - Saving the Head. - Small Game. - IX Handling Hides and Skins. - Salting and Curing. - Having Hides Tanned. - X Cutting the Carcass. - Pork. - Beef and Veal. - Lamb and Mutton. - Venison. - XI Dressing Poultry and Wild Fowl. - Methods of Killing Poultry. - Removing Feathers. - Drawing Poultry. - Wild Fowl. - XII Procuring Cleaning and Cutting Fish. - Purchasing Fresh Fish. - Purchasing Frozen Fish. - Catching Fish. - How to Clean Fish. - XIII Preserving Meat Fowl and Seafood. - Freezing. - Chemical Action Caused by Enzymes. - Ice Formation in Meat. - Drying or Freezer Burn. - Cut to Fit Family Needs. - Packaging Meat for Freezing. - Storage in the Home Freezer. - Thawing. - Cooking Frozen Meat. - Frozen-Food Locker Plants. - Curing Meats. - Pork. - Corning Beef. - Curing Tongue. - Lamb. - Curing Game Meats. - Curing Fowl. - Fish. - Pickling. - Drying Meat and Fish. - Smoking Meat and Fish. - Testing Smoked Meat. - Storing Cured and Smoked Meat. - Home Canning. - Procuring Raw Fish. - How to Pack the Container. - Recommended Canning Methods. - When Canning is Completed. - XIV Meat Products and By-Products. - Sausages and Puddings. - Other Meat Products. - Scrapple Recipes. - Rendering Lard. - Preserving Meat in Lard. - Soap Making. - XV Helpful References. - Appendix APublications of the Department of Agriculture. - Appendix BPublications of the Department of the Interior. - Appendix CMotion Pictures Produced by the Departments of Agriculture and the Interior. - Appendix DReference Books. - Appendix EState Game Departments. - Appendix FUnited States Agricultural Experiment Stations. Language: English