The boiling cuts contain more connective tissue, therefore they require a much longer time to cook in order to gelatinize this tissue. They are not as rich in protein as the steaks. Meat soups, bouillons and broths contain very little nutriment, but they do contain the extractives, and the flavors increase the flow of digestive juices and stimulate the appetite. It is for this reason that soups are served before a meal rather than for a dessert; they insure a copious flow of gastric juice and saliva to act upon the crackers or toast eaten with the soup. Many mistake the extractives and flavor for nourishment, feeling that the soups are an easy method of taking food, but the best part of the nutriment remains in the meat or vegetables making the soup. * * * * * =Pot Roasts.= In the case of a pot roast, or roast in a kettle, where it is desirable to use both the fibre of the meat and the juice, or gravy, it should be put into a little cold water and raised to about 180 degrees F., where it should be kept for some hours. The juices of the meat seep out in the gravy. The extractives are simmered down and are again poured over the meat in the rich gravy. * * * * * =Frying.= This is the least desirable method of cooking. Food cooked by putting a little grease into a frying pan, such as fried potatoes, mush, eggs, french toast, and griddle cakes, are more difficult of digestion than foods cooked by any other means, particularly where the fat is allowed to smoke. The fat is superheated; if a lighted match is placed near the smoke it will catch fire, showing that it is volatilizing, or being reduced to a vapor. The extreme heat liberates fatty acids. This acrid fat soaks into the food and renders it difficult of digestion. It is wise not to employ this method of cooking. The objection to frying does not hold so strongly in the case of vegetables, such as potatoes, if fried _slowly_ in fat, that is not over heated, or to griddle cakes cooked slowly without smoke, or to foods immersed in grease (such as saratoga chips, doughnuts, french fried potatoes, etc.), as the large amount of fat does not permit it to get so heated. It does apply, however, if the fat is sufficiently heated to smoke. The coating of vegetables and cereals with the hot fat prevents the necessary action of saliva upon the starch globules. As previously stated, most of the starches are digested in the mouth and the stomach, while the fats are not emulsified until they reach the intestines.