In beef juice or beef tea, this may be done by placing the chopped beef in a jar and placing the jar in an oven, or in hot water; or for beef tea and ordinary soup by putting the chopped meat, or small pieces of meat, in cold water and heating the water slowly. 3. _Juices partly retained and partly extracted._ This is desirable in stews, in braised beef, and in pot roast. State for yourself just how this would be accomplished. 4. _Connective tissue softened_ at low temperature, and with water. 5. _Sterilization by continued_ heat which destroys parasites and bacteria. 6. _Rapid cooling_, when serving is not immediate. =Flavors suitable with meat.= _Herbs._ All the pot herbs including savory, marjoram, thyme, sage, pot marigold. _Vegetables._ Onion, carrot, turnip, celery, celery root, parsley root and leaf. _Spices._ Clove, allspice, mustard, red, black, and white pepper. Some nationalities use nutmeg. _Acids._ Lemon, tomato, and other acid fruits. EXPERIMENTS AND RECIPES _Experiment A._ Chop finely a small piece of meat, squeeze out the juice with a lemon squeezer and heat this juice in a saucepan. Observe the coagulation that takes place. _Experiment B._ (1) _Apparatus._——If possible, 2 glass beakers, 1 square wire net. If these are not available, use an ordinary tumbler and a small saucepan. (2) _Method._——_a._ Put a small piece of meat in a beaker with cold water, and allow it to stand. _b._ Bring water to the boiling point in the beaker on the net over the gas flame. Throw in a small piece of meat. Compare the appearance of the two pieces of meat and the water in the two beakers. =1. Broiled steak.= (1) Wipe steak with a damp cloth. If a wood or coal stove is used, have a bed of glowing coals ready. If gas is used, have the gas broiler thoroughly heated. Grease the bars of the broiler. Place steak in the broiler and sear meat first on one side, then on the other. Continue to turn the broiler and cook the meat until it is brown and done according to taste. Steak an inch thick will take about ten minutes to be cooked to a medium degree. Chops are broiled in the same way. (2) Steak and chops may also be broiled in the pan. An iron frying pan is the best utensil. Heat the pan, and brush it over with a small piece of fat cut from the steak or the chops. The purpose of this is merely to keep the meat from sticking to the pan. The principle of procedure is the same as with (1). The steak or chops must be frequently turned, using a knife and a fork, being careful not to prick the meat with the fork. The length of time is slightly longer than for (1). This method must not be confused with the frying of steak in a pan with a large amount of fat. By this method the steak is not fried, and it is often a convenient substitute for (1). =2. Roast of beef.=