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