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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

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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
  - 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