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Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
they are not highly flavored, so their use is that of supplying
nutrition rather than stim..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
the utensil in which the sieve is held. In making use of the
smaller sieve, or ricer, the..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
palatable soup. If thick material, such as any vegetable in the
form of a puree, rice, or ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
the addition of the corn, which is comparatively high in food
value, makes a very nutritio..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
sieve. Season with the salt and pepper, and serve. 55.
Cream-of-Spinach Soup.--Although cr..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
protein is provided when dried peas are used.
CREAM-OF-PEA SOUP (Sufficient to Serve Four)..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
curdle, beat the soup quickly with a rotary egg beater. Add
the salt and pepper and serve...
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
ordinary size are very tedious to work with. CHESTNUT
PUREE (Sufficient to Serve Four) 1 c..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Lobsters and Their Preparation Crabs and Their Preparation
Shrimp and Their Preparation S..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
and put them through a colander. Heat the stock and add to it
the pea puree, salt, and pep..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Heat thoroughly and serve over crackers. 62. FISH
CHOWDER.--An excellent way in which to u..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
soup requires sea food for its basis. However, when it is
impossible to procure the sea fo..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
1 small onion, sliced 1 c. water 1 c. canned corn 1-1/2 c.
milk 2 Tb. butter 1 tsp. salt 1..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
green and red of olives and radishes or of celery and
radishes make a decided contrast, so..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
in preparing radishes in this artistic way if a sharp knife is
used, for, with a little p..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
appearance of the celery. 68. CRACKERS.--Various kinds of
wafers and crackers can be purch..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
be fresh bread, as such bread does not toast nor fry very
well; left-over toast, stale bre..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
preferred. 70. BREAD STICKS.--A soup accompaniment
similar in nature to croutons, and know..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
from those already mentioned is desired, soup fritters will no
doubt find favor. These are..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Esau sold his birthright was soup made of red lentils. Later
on meat came to be used as th..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Mash the cooked yolks, and to them add the butter, salt, and
pepper, and enough of the unc..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
flour and either saute or fry in deep fat. Serve hot. 75.
AMERICAN FORCEMEAT BALLS.--A sim..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
fat, bake them in the oven. Place a few in each serving of
soup. SOUP EXAMINATION QUESTION..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
cold water rather than with hot water? (b) What disposal
should be made of meat from which..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
with soup? ADDITIONAL WORK Plan and prepare a dinner
menu from the recipes given in the le..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
the flesh of the so-called domestic animals, and does not
include poultry, game, fish, and..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
that they are high-protein foods. Milk is the first protein food
fed to the young, but a l..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
hard work. This is entirely erroneous, because fats and
carbohydrates are the food substan..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
prepared carefully. Too many housewives trust the not
over-scrupulous butcher to give them..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
case of meat as for any other food, for a tender, digestible
piece of meat may be made tou..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
the other hand, many persons believe that soup contains the
very essence of all that is no..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
there is any question as to its good condition, meat must be
thoroughly cooked, because lo..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
containing them are the most tender. These muscle fibers,
which are in the form of tiny tu..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
called extractives, all of which are held in solution by water.
The younger the animal, th..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
LAMB Leg, medium fat 870 MUTTON Leg, medium fat 900
PORK Ham, fresh, medium fat 1345 Ham, ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
The albumin, which is contained in solution in the muscle
fibers, is similar in compositio..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
In the flesh of some animals, such as veal and rabbit, there
is almost no visible fat, but..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
energy in the form of muscular and other power. Since this
is such a valuable food materia..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
The meat in which water is retained is more easily chewed
and swallowed than that which is..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
extractives. Although necessary for flavoring, these have
no nutritive value; in fact, the..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
allowed to hang too long. PURCHASE AND CARE OF MEAT
16. PURCHASE OF MEAT.--Of all the mone..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
meal, when it must contain sufficient nutritive material to
permit it to be considered as ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
concern, for the dealer from whom the meat is purchased is
usually willing to supply any i..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
process of cookery and the part that remains after one meal
may be served cold in slices o..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
from other parts of beef, such as chuck or rump roasts, may
be cut into chunks of almost a..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
is purchasing meat. Whether the windows and doors are
screened and all the meat is careful..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
cool place in which to keep it must be provided unless the
meat can be cooked very soon af..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
in the coolest available place until it is used. Some persons
put salt on meat when they d..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
prepares his meat before eating it, and the higher his culture,
the more perfect are his m..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
application of the cooking process, the albuminous material
either is lost, or, like the a..
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