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Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
to saute them. This method may be applied to practically the
same kinds of fish that are f..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
sauted. Fish of this kind are prepared for cooking by cutting
off the heads and removing t..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
piece in flour, sprinkle it with salt and pepper, and saute the
slices in hot fat. When on..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
and sprinkle them with salt and pepper. Brown some slices
of onion in butter, and add the ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
RECIPES FOR SALT AND SMOKED FISH 60. PLACE OF SALT
AND SMOKED FISH IN THE DIET.--In region..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
forms of macaroni can be secured, or the plain varieties of
Italian pastes may be broken i..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
until enough of the salt has been extracted to suit the taste.
Some kinds of fish are so s..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
pieces with the fingers. Pour off the water, add fresh warm
water, and allow the fish to s..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
mackerel will be found very satisfactory. Freshen salt
mackerel that is to be sauted by pu..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
and pour a little water over it. Bake in a hot oven until it is
nicely browned. Serve hot...
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
and simmer slowly until it becomes tender. Remove from the
water, pour a little melted but..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
serving it over toast makes a dish that is both delicate and
palatable--one that will prov..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Remove all skin and bones from the salmon when it is taken
from the can, and mince it thor..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
in deep fat. SALMON PATTIES (Sufficient to Serve Eight) 2 c.
finely minced salmon 1 c. fre..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
left-over fish be utilized in some way. This is not so simple a
matter as in the case of m..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
which fish is combined with rice follows. 74. FISH
CROQUETTES.--If any quantity of left-ov..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
solidify into a jellylike consistency when it is cold will keep
better than stock that rem..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
SHELL FISH NATURE, VARIETIES, AND USE OF SHELL FISH
76. Besides the varieties of fish that..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
whitefish. Lobsters and crabs are usually more expensive
than oysters and clams; consequen..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
water, as the water they absorb bloats or fattens them. This
practice, however, has fallen..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
proper. Most of them, however, contain more waste and
less of the food substances than fi..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Crabs, whole 77.1 16.6 2.0 1.2 3.1 415 Lobsters, whole
79.2 16.4 1.8 .4 2.2 390 Oysters, i..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
what these seasons are, so that she will not include the
foods in the diet of her family w..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
quantity, namely, carbohydrate in the form of glycogen, and
for this reason are said to re..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
due to the fact that when taken as a food they are disposed
of in a comparatively short ti..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
shell and making use of minute particles of plant and animal
life that they are able to ex..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
both size and appearance. Unless the purchaser is familiar
with the different varieties, a..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
is found preferable. The spoon to be served with soup also
depends on the kind of soup, bu..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
color, should have no disagreeable odor, and should contain
no excess water or liquid. Aft..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
For example, in the preparation of oyster stew, long cooking
produces no better flavor tha..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
and loosen the oyster from the shell by slipping the knife
under it. If the oysters that ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
consist of several courses, raw oysters are often used for
the first course. Oysters that ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
oysters that have been removed from the shells are dropped
into a stemmed glass containin..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
that any particles of sand are washed off. Heat this liquid to
the boiling point and then ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
94. SCALLOPED OYSTERS.--No food makes a more
palatable scalloped dish than oysters. Oyster..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
oven, and bake until the mixture is thoroughly heated and the
top is brown. 95. FRIED OYST..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
oyster pie is somewhat hearty, it may be used as the main
dish of a heavy meal. OYSTER PIE..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Fasten the bacon where the edges meet by running a
toothpick through at this point. Place ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
in flavor by the addition of a spoonful of grated cheese,
which should be sprinkled into ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
extensively for food in parts of the country where the
supply is large. There are numerou..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
the thin edge of a knife into the very slight groove between
the shells, or valves, and w..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
steam a few clams very satisfactorily in a saucepan or a
similar vessel. To prepare steame..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
chopped parsley, 1 tablespoonful of chopped pimiento, and
1 tablespoonful of onion juice. ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
a higher food value than these two mollusks. The most
common method of preparation for sca..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
minutes, drain, and cut into small pieces. For each cupful of
scallops, melt 2 tablespoonf..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
are caught, they are considered a delicacy. If they can be
shipped alive to any point, the..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
not due to the fact that the foods come in tin cans, but that
they are allowed to stand in..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
boiling water and sold cooked. Lobsters vary greatly in size.
Only those 9 inches or more ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
with lobster. The flesh is removed from the shell with a small
fork as it is eaten. 113. R..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Serving Soup Recipes for Soup and Soup Accompaniments
Stocks and Clear Soups Heavy Thick ..
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