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Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
foundation, and flavored or garnished with a material from
which the soup usually takes it..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
the directions for making gravy being given later. 57.
BRAIZED BEEF.--An excellent way in ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
flour, salt, and pepper. Try out the pork and brown the entire
surface of the meat in the ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
little of the beef fat. Then wipe the meat carefully and brown
it on all sides in the fat...
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
economical dish and should be used occasionally to give
variety to the diet. If desired, a..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
purposes, make very good stews and corned beef. The
cuts that are most satisfactory for st..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
the meat constantly so that it will brown evenly. Put the
browned meat into a kettle with ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
board and roll out or pat until it is about 1 inch thick. Cut into
pieces with a small bis..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
To corn beef, prepare a mixture of 10 parts salt to 1 part
saltpeter and rub this into the..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
After it becomes sufficiently tender by this method of
cooking, it may be pressed into a d..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
addition to offering variety, such a dinner affords her an
opportunity to economize on fue..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
CREAM SOUPS are highly nutritious and are of great variety.
They have for their foundation..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
of these forms or in its fresh state, it must be boiled in order
to remove the skin and pr..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
1/4 Tb. pepper 6 cloves 1 stick cinnamon Boil all of these
ingredients for a few minutes, ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
of a young beef should be selected in order that a tender
dish will result. After washing ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
entirely free from lumps and not too thick. It will be of the
right thickness if 1 to 2 le..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
homes where economy is the rule. To try out suet, cut the
pieces into half-inch cubes, pla..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
to be a contrast to the original preparation and thus avoid
monotony in the food served. T..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
can be made from any quantity of left-over beef by serving it
with a vegetable sauce. Such..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
layer of well-seasoned mashed potatoes. Over this spread
left-over roast beef cut into sma..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
it with a baking-powder biscuit mixture. Bake in a hot oven
until the crust is brown. Serv..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
dish is given here, as it is usually served at a meal when the
preceding left-over beef di..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
been made so universally by the people of various countries
that they have come to be rega..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
of this material? (6) (a) Describe the two kinds of fat found
in meat, (b) What does this ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
(16) (a) Name the steaks obtained from the loin, (b) Which of
these is best for a large fa..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
food, but constant vigilance must be exercised to safeguard
the public from unscrupulous d..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
delivered to the butcher with the head, feet, and intestines
removed and the carcass split..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
flank, leg, and hind shank. The loin and the flank are located
similarly to these same cu..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
The liver and kidneys of calves make very appetizing dishes
and find favor with many perso..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Fore Quarter | Ribs Stew, made dishes, chops | Shoulder
Stew, made dishes \ Neck Stew or s..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
which fails to excite the free flow of gastric juice, this meat
is more indigestable than ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
as a cutlet. A piece cut from the leg of veal corresponds to a
cut of round steak in beef...
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
To cook cutlets in this way, dredge them with flour, season
them with salt and pepper, and..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
11. MEANING AND USE OF STOCK.--In order that
soup-making processes may be readily grasped ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
To roast any of these pieces, wipe the meat, dredge it with
flour, and season it with salt..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Melt the fat, and to it add the salt, pepper, celery salt,
parsley, pimiento, and water. P..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
before the meat has finished cooking. Next, make a
baking-powder biscuit dough, roll it 1/..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
small portions of the meat need be served. 16. Jellied
Veal.--The large amount of gelatine..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
pancreas of calves, which, as has already been learned,
are called sweetbreads, can be coo..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
with sauce of some kind, they are very palatable. In order to
broil sweetbreads, first par..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
ways just mentioned. If mushrooms are to be used, cook
and dice them before combining them..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
provides flavor. To prepare calves' liver and bacon, cut the
liver into 1/2-inch slices, c..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
piece of veal bought especially for this purpose, it can be
made from the left-overs of a ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
sauce and season it well with paprika, salt, and pepper.
Make baking-powder biscuits. To s..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
beef, veal, mutton, and poultry. If clear stock is desired for
the making of soup, only fr..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
eggs, are usually put in a salad of this kind. VEAL SALAD
(Sufficient to Serve Six) 2 c. c..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
usually comes into the market in January or February. The
meat of sheep 1 year old is call..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
29. If there is any question as to whether the meat from
sheep is lamb or mutton, and it c..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
the rack, or fore quarter, is cut up into the neck, chuck,
shoulder, rib chops, and breas..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
less in life than the fore quarter and consequently is, on the
average, more tender. The c..
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