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Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
corn meal. Next, melt in a frying pan chicken or bacon fat,
part butter, lard, or any othe..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
pieces until they are tender. Then sprinkle all with 2 level
tablespoonfuls of flour, add ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
prepared according to the following directions makes a dish
that is very appetizing. To pr..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
the table, the strings must be cut and removed. After
stuffing and trussing, put the chick..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Occasionally, however, a very tough turkey is steamed
before roasting in order to make it ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
meat, the required quantity of meat should be cut into small
pieces rather than large ones..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
on the size of the bird. For basting, melt 4 tablespoonfuls of
butter or bacon fat in 1/2 ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
and tying the ends of the legs to the tail, so as to give it a
good appearance when served..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
and the meat may be easily pierced with a fork, place the
duck on a platter, remove the st..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
or salt pork, and place in a roasting pan in a very hot oven.
During the roasting, turn th..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
BREAD STUFFING 4 c. dry bread crumbs 1/2 c. butter 1
small onion 1 beaten egg 1 tsp. salt ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
them quite soft. Brown the butter slightly and add it, with the
seasonings, to the bread. ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
over the crumbs. Mix thoroughly and stuff. RICE STUFFING 2
c. steamed rice 2 c. bread crum..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
1 egg Chop the liver and saute in the butter to which has
been added the chopped onion. Po..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
if the directions here given for boning chicken are thoroughly
learned no difficulty will ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
is reached, push the flesh from it with the fingers until the
wing joint is reached. Disj..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
substances. On the other hand, plunging the meat into hot
water and subjecting it quickly ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
from the collar bone down to the breast bone on both sides.
When the ridge of the breast b..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
addition as dumplings or noodles is generally made because
of the excellent food combinati..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
with the noodles or dumplings. 65. FRICASSEE OF
CHICKEN.--For chicken that is tough, frica..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
of flour with a little cold water, add this to the stock, and
cook until it thickens. If d..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
cupful of liquid. Next, arrange the chicken in a baking dish. It
may be left on the bones ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
and cook for 10 minutes. Parboil the liver, gizzard, and heart,
cut them into pieces and a..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
dish, together with 1 cupful of small carrots or larger carrots
cut into strips. Fry a fin..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
with boiling water. Season with the salt and add the slices
of onion. Cook slowly until th..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
a king of France. CHICKEN BECHAMEL 1 good-sized chicken
2 tsp. salt 1/4 tsp. pepper 1 c. s..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
making stewed chicken, it is not uncommon to cook the
giblets with the pieces of chicken. ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
should be added to dilute the stock. The salt that is required
for seasoning may be added ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
may be served cold. However, if merely small pieces are left
or if fried or broiled poultr..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
used for this if oil is desired. Just before serving pour off
any excess liquid. Add any d..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
beaten eggs. Remove from the fire at once to prevent the
egg from curdling. Serve over pie..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
slightly beaten, and then in fine crumbs. Fry in deep fat until
brown. Serve with a garnis..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
milk is reduced and the hash is sufficiently dry to serve.
Serve on buttered toast. 77. CH..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
chicken, turkey, duck, or goose. Add peas, chopped carrots,
potato, and a few slices of on..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
generally served. 80. The carving of broiled or roast
chicken, turkey, duck, or goose may ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
cut off the other leg and separate it at the second joint. With
the legs cut off, remove ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
can be purchased or caught only during certain seasons,
designated by the laws of various ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
the meat obtained from deer, contains much less fat, and its
composition resembles closely..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
and illustrated. In Fish and Shell Fish, the other high-protein
food is treated in full as..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
work. In fact, the large number of ingredients found in soup
recipes are, as a rule, the v..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
remove the head at the first joint below the skull and slit the
skin of the stomach from a..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
rabbit. To cook it in this way, first skin and clean the animal
and stuff it. Any of the s..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
is nearly covered. Place a cover on the frying pan and
simmer slowly. Add water when it i..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
becomes a well-browned crust. Serve hot in the baking
dish. 88. BROILED SQUIRREL.--For coo..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
other meats. 90. BROILED VENISON.--To prepare venison
for broiling, cut a steak from 1 to ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Worcestershire sauce. Pour this over the fillet and place it in
a hot oven. Cook until the..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
(3) Mention briefly the proper preparation of poultry killed for
market. (4) (a) What are ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
broiling? (d) stewing? (17) (a) Describe trussing, (b) Why is
trussing done? (18) Give bri..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
market, use the market price in computing your costs. Weigh
the birds carefully before dra..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
2. Fish can usually be purchased at a lower price than meat,
and for this reason possesses..
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