13. What is the size and cost of a 100-Calorie portion of beef round? 14. With this in mind, calculate how much round steak you would buy for dinner for five people. How much porterhouse? 15. Explain the structure of the muscle. 16. What takes place when meat is seared? When is this process used? 17. Explain the principle of soup making. Devise an experiment to show the effect of salt upon the pieces of meat. What is the nutritive value of soup meat? 18. Explain the principle of stewing meats. 19. What is the difference between broiling and pan broiling? 20. What are some of the best ways of utilizing left over meat and poultry? 21. Which is more economical, croquettes or an escalloped dish? Explain fully. 22. How may you distinguish poultry in good condition from that too long in cold storage? 23. Why is good poultry not a cheap food? 24. Discuss making soup _versus_ buying canned soup. 25. What are the advantages of canned meat? The possible disadvantages? CHAPTER XIV FISH, SHELLFISH, AND OTHER MEAT SUBSTITUTES Fish and shellfish are valuable assets as food, so much so that the government has a Bureau of Fisheries, and has established stations at intervals on the coast and on inland lakes for the study and production of those foods that come from salt and fresh water. We have used these products of the waters as if the supply were limitless, forgetting that fish and shellfish are living creatures with habits that we cannot ignore without working havoc to the species. Young salmon and shad are hatched in the upper reaches of the rivers, and if we insist on trapping the mature fish at the river mouth on their northern migrations, the number of young decreases, and salmon and shad become high-priced foods. To ignore fishery and game laws is an ignorant and dishonest proceeding, with far-reaching economic results.