LIBRARY OF COOKERY, VOLUME THREE

About this eBook

Author

Woman's Institute of Domestic Arts and Sciences

Title

Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

Credits

Produced by Charles Aldarondo, Keren Vergon, Steve Schulze and PG Distributed Proofreaders

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American

Category

Text

eBook-No.

9937

Project Gutenberg

https://www.gutenberg.org/ebooks/9937

Release Date

February 1, 2006

Copyright

Public domain in the USA.

Contents

1. 1.WOMAN'S INSTITUTE LIBRARY OF COOKERY — VOLUME THREE
2. 2.FISH AND SHELL FISH — WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
3. 3.PREFACE
4. 4.CONTENTS — SOUP — MEAT — POULTRY AND GAME — FISH AND SHELL FISH — INDEX
5. 5.SOUP — VALUE OF SOUP — CLASSIFICATION OF SOUPS — THE STOCK POT — PRINCIPAL INGREDIENTS — PROCESSES INVOLVED IN MAKING STOCK — SERVING SOUP — RECIPES FOR SOUP AND SOUP ACCOMPANIMENTS — STOCKS AND CLEAR SOUPS — HEAVY THICK SOUPS — CREAM SOUPS — PURÉES — CHOWDERS — SOUP ACCOMPANIMENTS AND GARNISHES
6. 6.MEAT (PART 1) — VALUE OF MEAT AS FOOD — STRUCTURE AND COMPOSITION OF MEAT — PURCHASE AND CARE OF MEAT — PURPOSES OF COOKING MEAT — METHODS OF COOKING MEAT — TIME REQUIRED FOR COOKING MEAT — GENERAL CHARACTERISTICS OF BEEF — CUTS OF BEEF — STEAKS AND THEIR PREPARATION — ROASTS AND THEIR PREPARATION — PREPARATION OP STEWS AND CORNED BEEF — BEEF ORGANS AND THEIR PREPARATION — MAKING GRAVY — TRYING OUT SUET AND OTHER FATS — PREPARATION OF LEFT-OVER BEEF
7. 7.MEAT (PART 2) — VEAL — CUTS OF VEAL, AND THEIR USES — VEAL CUTS AND THEIR PREPARATION — VEAL ORGANS AND THEIR PREPARATION — PREPARATION OF LEFT-OVER VEAL
8. 8.MUTTON AND LAMB — CUTS OF MUTTON AND LAMB — PREPARATION OF ROASTS, CHOPS, AND STEWS — PREPARATION OF LEFT-OVER LAMB AND MUTTON — PORK — CUTS OF PORK — FRESH PORK AND ITS PREPARATION — CURED PORK AND ITS PREPARATION — PREPARATION OP LEFT-OVER PORK — SERVING AND CARVING OF MEAT — SAUSAGES AND MEAT PREPARATIONS — PRINCIPLES OF DEEP-FAT FRYING — APPLICATION OF DEEP-FAT FRYING — TIMBALE CASES
9. 9.POULTRY — POULTRY AS A FOOD — SELECTION OF POULTRY — SELECTION OF CHICKEN — SELECTION OF POULTRY OTHER THAN CHICKEN — COMPOSITION OF POULTRY — PREPARATION OF POULTRY FOR COOKING — PREPARATION OF POULTRY OTHER THAN CHICKEN — COOKING OF POULTRY — STUFFING FOR ROAST POULTRY — BONED CHICKEN — DISHES FROM LEFT-OVER POULTRY — SERVING AND CARVING POULTRY — GAME — RECIPES FOR GAME
10. 10.FISH AND SHELL FISH — FISH IN THE DIET — COMPOSITION AND FOOD VALUE OF FISH — PURCHASE AND CARE OF FISH — CLEANING FISH — BONING FISH — SKINNING FISH — FILLETING FISH — METHODS OF COOKING FISH — RECIPES FOR FISH SAUCES AND STUFFINGS — RECIPES FOR FRESH FISH — RECIPES FOR SALT AND SMOKED FISH — RECIPES FOR CANNED FISH — RECIPES FOR LEFT-OVER FISH — NATURE, VARIETIES, AND USE OF SHELL FISH — OYSTERS AND THEIR PREPARATION — CLAMS AND THEIR PREPARATION — SCALLOPS AND THEIR PREPARATION — LOBSTERS AND THEIR PREPARATION — CRABS AND THEIR PREPARATION — SHRIMP AND THEIR PREPARATION
11. 11.INDEX

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