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Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
scarce at times it is advisable to dry some of the leaves
during the season when they can ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
they eat is used in building up the tissues of their bodies.
With fish, however, it is dif..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
certain localities, one kind of fish may be extremely popular
while in others the same fis..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
varieties of fish can be conveniently stored for long periods
of time and so distributed a..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
do with regulating the price of these protein foods, which,
as has already been learned, a..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
a small quantity of albumin, just as meat does. It is the protein
material in fish, as wel..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
butterfish, and lake trout, have a more moist quality than
those which are without fat, s..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
FOOD VALUE OF FISH 10. FACTORS DETERMINING FOOD
VALUE.--The total food value of fish, as h..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
meat will be found to have a higher food value than fish. To
show how fish compares with m..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Catfish............| 14.4 | 20.6 | 1,102 | 262 | Halibut steak......|
18.6 | 5.2 | 550 | ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
protein in the various kinds of fish is as much as that in
meat, while in a few instances,..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
the cost of a sufficient number to produce the proper
flavorings will be very slight. 29. ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
water or moisture of some sort must be supplied in its
preparation. 14. The method of prep..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
item when its usefulness as a food is taken into account, but
of equal importance is the m..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
which are lean. 17. In addition to the correct cooking of fish
and the presence of fat, a ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
case of children or persons whose digestion is not entirely
normal its effect is likely to..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Halibut........... All the year........... Boiled, fried, creamed
Herring........... Octob..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Sunfish........... May 1 to December 1.... Fried, sauted Trout,
fresh...... April 1 to Sep..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
market affords, she should carefully study Tables II and III,
which give the names, season..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
April 1 Herring.......... All the year.. Served as a relish without
cooking Mackerel.......
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
whitefish, may be prepared to better advantage by baking
either with or without suitable ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
trial. She will be surprised at the many excellent varieties
that are obtained in her loca..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
removing grease have been devised, depending on whether
the soup is hot or cold. In the ca..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
and every effort should be made to see that it is, the
responsibility of its care in the h..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
fish. However, as many of these varieties are strong in
flavor, it is well to weaken their..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
then through the opening formed draw out the entrails with
the fingers. If the head is to..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
knife in the back where it is cut from the head, and loosen
the backbone at this place. T..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
turn the fish and take off the skin from the other side in the
same way. Care should be t..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
The strips thus produced may be cut into pieces of any
preferred size. * * * * * RECIPES ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Some varieties of fish are more or less tasteless. These
should be prepared by a cookery m..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
contain less than this, they are somewhat dry and are
improved considerably by the additio..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
LEMON CREAM SAUCE 2 Tb. butter 2 Tb. flour 1 c. thin
cream Salt and pepper Juice of 1 lemo..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
and serve. HORSERADISH SAUCE 1/2 c. cream 1/4 c. boiled
salad dressing 2 Tb. grated horser..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
desirable things may be molded for salad or for a dish to
accompany a heavy course. Cleari..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
pour the hot tomato. Cook until it thickens and serve.
MUSHROOM SAUCE 2 Tb. butter 1 slice..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
is often stuffed before it is put into the oven. The stuffing not
only helps to preserve t..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
melted butter, and parsley. To this mixture, add the beaten
egg. When well mixed, use as s..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
A utensil in which fish can be boiled or steamed very
satisfactorily is shown in Fig. 16...
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
cream, horseradish, etc. 37. BOILED COD.--A fish that lends
itself well to boiling is fres..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
fish is to be cooked by steaming, first clean it thoroughly.
Wrap in a strip of gauze or ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
fish after it has been removed from the broiler. The fat may
consist of broiled strips of ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
them through a rosette tube in any desired design on the
platter around the fish. Bake in ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Wash the roe that is to be used and dry it carefully between
towels. Roll it in bacon fat ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
baking as apply in the roasting of meat; that is, the heat of a
quick, hot oven sears the ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Besides giving consistency to soup, thickening usually
improves the flavor, but its chief ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
thoroughly, boning it if desired, and sprinkle it inside and out
with salt. Fill the cavit..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
BAKED HALIBUT (Sufficient to Serve Six) 2 c. tomatoes Few
slices onion 1 bay leaf 1 tsp. s..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
first into beaten egg and then into bread crumbs. Brown
some butter in a pan, place the fi..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
on the plank and then surrounded with a border of potatoes,
the fish and potatoes making ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
coating that will cling to their surface. Coated with such a
material, they are fried in d..
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