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.
    • WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
    • PREFACE
    • CONTENTS
      • SOUP
      • MEAT
      • POULTRY AND GAME
      • FISH AND SHELL FISH
      • INDEX
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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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