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

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

By Woman's Institute of Domestic Arts and Sciences
Free
Book Description
Table of Contents
  • WOMAN'S INSTITUTE LIBRARY OF COOKERY
  • VOLUME THREE
    • SOUP
    • MEAT
    • POULTRY AND GAME
    • FISH AND SHELL FISH
      • WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
    • PREFACE
    • CONTENTS
      • SOUP
      • MEAT
      • POULTRY AND GAME
      • FISH AND SHELL FISH
      • INDEX
    • 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
      • PUR√ČES
      • CHOWDERS
      • SOUP ACCOMPANIMENTS AND GARNISHES
    • 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
    • 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
    • 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
    • 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
    • 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
    • INDEX
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