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Woman's Institute Library of Cookery Novel Chapters
List of most recent chapters published for the Woman's Institute Library of Cookery novel. A total of 172 chapters have been translated and the release date of the last chapter is Apr 02, 2024
Latest Release: Chapter 1 : Woman's Inst.i.tute Library of Cookery.Vol. 1.by Woman's Inst.i.tute of Domest
Woman's Inst.i.tute Library of Cookery.Vol. 1.by Woman's Inst.i.tute of Domestic Arts and Sciences.PREFACE The Woman's Inst.i.tute Library of Cookery consists of five volumes that cover the various phases of the subject of cookery as it is carried on i
- 172 (5) Tell how economy in the purchase of foods may be practiced. (6) Discuss the training of a childs appet.i.te. (7) Why is a variety of food necessary in the diet? (8) Name the factors that influence the amount and proportion of food substances required
- 171 DECORATIONS--Seasonal Flowers Crabflake c.o.c.ktail Consomme Julienne Celery Olives Radishes Roast Young Duck Mashed Potatoes Green Lima Beans Creamed Cauliflower Rolls b.u.t.ter Waldorf Salad Vanilla Ice Cream Chocolate Sauce Cake Candies Coffee BIRTHDAY
- 170 FOURTH-OF-JULY LUNCHEONS No. 1 DECORATIONS--Sweet Peas, Small Flags Iced Tomato Bouillon Wafers Cold Sliced Ham Swiss Cheese Creamed Potatoes and Peas Strawberry-and-Pineapple Salad Coconut Cream Pie Iced Tea No. 2 DECORATIONS--Cornflowers and Daisies Ice
- 169 Sliced Bananas Pearl Barley Codfish b.a.l.l.s Marmalade Toast Coffee No. 10 Popovers Filled with Warm Apple Sauce White Cornmeal Mush Baked Eggs in Cream Toast Coffee 71. SUMMER BREAKFAST MENUS.--During the summer season, fresh fruits of various kinds can
- 168 69. To aid the housewife in the preparation of suitable luncheons, a large number of luncheon menus are here given. These menus will serve to give variety in the preparation of meals if they are rotated properly and changes are made every once in a while
- 167 53. The most satisfactory way in which to arrange meals that are to be served to persons of different ages is to include several foods that may be fed to all members of the family and then to select certain others proper only for adults and still others s
- 166 To find the total number of calories required for these activities, the weight, in pounds, is multiplied by the calories per pound for 24 hours for a certain activity. Thus, as in Table IV, if a person weighing 130 pounds sleeps for 24 hours, the number o
- 165 POUNDS Weight of chicken, including head, feet, and entrails 4 Weight of head, feet, and entrails 1-1/4 Weight of bones after cooking 7/8 Weight of skin after cooking 1/4 Shrinkage in cooking 3/8 ----- Total amount of waste 2-3/4 ----- Actual weight of ed
- 164 [Ill.u.s.tration: FIG. 1]9. METHODS OF HOUSEHOLD ACCOUNT KEEPING.--If the housewife runs a credit account with the grocer, she will learn that different grocers have different ways of recording her purchases.In some cases, she is provided with a "sto
- 163 BEVERAGES EXAMINATION QUESTIONS (1) What is a beverage?(2) What does boiling do to: (_a_) hard water? (_b_) impure water?(3) What is the value of beverages in the diet?(4) Mention and define the three cla.s.ses of beverages.(5) (_a_) What are caffeine, th
- 162 Boil the sugar and water for 2 minutes and allow the sirup to become cool. Then add the fruit juices, strain, and serve over cracked ice.90. SPICE CUP.--Occasionally a spice drink seems to be just what is desired. When this is the case, the directions giv
- 161 SERVING COCOA AND CHOCOLATE 75. When cocoa or chocolate is used to accompany meals, it is served in the usual sized teacup. However, when either of these beverages is served at receptions or instead of tea in the afternoon, regular chocolate cups, which h
- 160 SERVING TEA [Ill.u.s.tration: FIG. 7]57. Tea may be served as an accompaniment to meals or with small sandwiches, dainty cakes, or macaroons as an afternoon ceremony. If it is served with meals and is poured at the table, the hostess or the one pouring as
- 159 35. FILTERED COFFEE.--When it is desired to make coffee by the filtering process, the coffee must be ground into powder. Then it should be made in a drip, or French, coffee pot. If one of these is not available, cheesecloth of several thicknesses may be s
- 158 WHISKY is an alcoholic beverage obtained by distilling fermented grain several times until it has a strength of 40 to 50 per cent. of alcohol.Then it is flavored and stored in charred casks to ripen and become mellow, after which it has a characteristic c
- 157 (7) What care should be exercised in the use of colorings in candy?(8) (_a_) What acids are used in candy making? (_b_) Why are these acids used?(9) Of what value are milk, cream, and b.u.t.ter in the making of candy?(10) What may be said of the selection
- 156 Roll and sift the sugar if it is lumpy, making it as fine as possible.Beat the egg white just enough to break it up or pour into a bowl the desired amount of sweet cream, remembering that very little liquid will moisten considerable sugar. Add the sugar a
- 155 FONDANT 5 lb. sugar 1 qt. water 6 drops acetic acid or 1/4 tsp. cream tartar Mix the sugar, water, and acetic acid or cream of tartar. Place over the fire and, as in Fig. 5, stir until the sugar is dissolved. Just before the mixture begins to boil, wash d
- 154 PLAIN CARAMELS 3 c. milk 3 c. sugar 1-1/2 c. corn sirup The milk used for making caramels should be as rich as possible; in fact, if cream can be used, the candy will be very much better. Add half of the milk to the sugar and sirup and put over the fire t
- 153 76. METHODS OF TREATING TAFFY.--Taffy may be poured out in a pan, allowed to become entirely cold, and then broken into irregular pieces for serving, or it may be pulled and then cut in small pieces with a pair of scissors. If it is to be pulled, it shoul
- 152 With the quant.i.ties decided on, mix the sugar and liquid and put them over the fire to boil. Stir at first to prevent the sugar from settling and burning, continuing the stirring either constantly or at intervals until the boiling begins. At this point,
- 151 22. ADULTERATION OF FLAVORINGS.--As it is a common practice to adulterate flavorings, every manufacturer of these materials is obliged to state on the label of each bottle or tube of flavoring just what its contents consist of. Therefore, when the purchas
- 150 (10) Give the method for making jelly by the mean-boiling method.(11) What is meant by: (_a_) short boiling? (_b_) long boiling?(12) Give two tests for determining when jelly has cooked sufficiently.(13) (_a_) How should gla.s.ses be prepared before filli
- 149 101. CHOW CHOW.--Still another relish in which a variety of vegetables is used is chow chow. This relish is well and favorably known to housewives for the zest it imparts to meals.CHOW CHOW 2 qt. small green tomatoes 6 green peppers 6 red peppers 1 small
- 148 87. The procedure in pickling is simple. After the fruit or vegetable is cleaned and prepared in the way desired, it is merely a matter of placing the food in sterilized jars or crocks, pouring the hot preserving liquid over it, allowing it to cool, and t
- 147 Fruit may be purchased purposely for jam, but for the most part, this form of preserve is made of imperfect or very ripe fruits that are not suitable for canning, preserves, and other processes that require almost perfect fruit. If this point is kept in m
- 146 PINEAPPLE-AND-APRICOT CONSERVE 2 qt. apricots 1 large pineapple 1 c. hot water 2-1/2 lb. sugar Wash the apricots, plunge them into boiling water to remove the skins, and then cut into quarters. Peel and slice the pineapple, remove the eyes, and cut into c
- 145 49. PRESERVING consists in preparing fruits in perfect condition to resist decomposition or change by cooking them in heavy sirup. The cooking is done so slightly that the original form, flavor, and color of the fruit are retained as far as possible. This
- 144 [Ill.u.s.tration: FIG. 5]26. It is difficult to give the exact proportion of sugar to use with every kind of fruit, for some fruits require more than others. However, in general, 3/4 cupful of sugar to each cupful of juice, as shown in Fig. 5, will be suf
- 143 VALUE OF JELLIES, PRESERVES, AND PICKLES 1. Like canning and drying, JELLY MAKING, PRESERVING, and PICKLING are methods of preparing perishable foods to resist decomposition and change. When treated by any of these three processes, fruits and vegetables w
- 142 114. If the oven is to be used, a device that fits the oven should be employed. Spread the food on the trays in single layers, and put the device into the oven. The temperature of the oven demands attention in this method. Only a very moderate heat may be
- 141 98. NECTARINES.--Nectarines are a smooth-skinned variety of peach. Ripe nectarines may be canned in the same way as peaches, but they do not require so much sugar, sirup No. 2 or 3 usually being about right.99. PERSIMMONS.--Persimmons are a seedy, plum-li
- 140 TABLE I SIRUPS FOR CANNING FRUITS Proportions Degrees ------------ With Sirup Sugar Water Hydro- No. Cups Cups meter Uses --------------------------------------------------------------- 1 2 4 28 Open-kettle canning, or pie fruit canned by any method.2 2 3
- 139 In handling the product after it has been cooked by the open-kettle method, any spoon, funnel, or other utensil must be thoroughly sterilized in the same way as the jars and their covers and rubbers; indeed, no unsterile utensil should ever be allowed to
- 138 37. PACKING THE JARS.--Packing the jars immediately follows cold-dipping, and it is work that should be done as rapidly as possible.Remove the jars from the hot water as they are needed and fill each with the cold-dipped fruit or vegetable. Pack the jars
- 137 Especially is this true of utensils used for the canning of acid fruits or vegetables, because, if such food remains in contact with tin or iron for more than a few minutes, the acid will corrode the surface sufficiently to give the food a bad or metallic
- 136 (11) (_a_) How do weather conditions affect the quality of berries?(_b_) What is the most important use of berries in cookery?(12) Name some varieties of apples that can be purchased in your locality that are best for: (_a_) cookery; (_b_) eating.(13) How
- 135 DATES 120. DATES, which are the fruit of the date palm, are not only very nutritious but well liked by most persons. They are oblong in shape and have a single hard seed that is grooved on one side. As dates contain very little water and a great deal of s
- 134 [Ill.u.s.tration: FIG. 18]An overripe pineapple is just as unsatisfactory as one that is not ripe enough. When a pineapple becomes too ripe, rotten spots begin to develop around the base. Such spots can be easily detected by the discoloration of the skin
- 133 [Ill.u.s.tration: FIG. 10]LEMONS 84. LEMONS are a citrus fruit raised in tropical regions. They are s.h.i.+pped to other climates in cases that hold from 180 to 540, depending on the size of the lemons, 300 to the case being a medium and commonly used siz
- 132 69. BAKED PEARS.--Although pears are rather mild in flavor, they are delicious when baked if lemon is added. Wash thoroughly pears that are to be baked, cut them into halves, and remove the cores. Place them in a shallow pan, fill the holes in the center
- 131 Wash, core, and pare the apples. Make a sirup by bringing the sugar and water to the boiling point. Put the apples into the sirup, cook on one side for several minutes, and then turn and cook on the other side. Do not allow the apples to cook completely i
- 130 38. CRANBERRY JELLY.--If the cranberries are preferred without the skins, cranberry jelly should be tried. When cool, this solidifies and may be served in attractive ways.CRANBERRY JELLY (Sufficient to Serve Six) 2 c. water 1 qt. cranberries 2 c. sugar Po
- 129 Woman's Inst.i.tute Library of Cookery.Vol. 5.by Woman's Inst.i.tute of Domestic Arts and Sciences.PREFACE This volume, the fifth of the Woman's Inst.i.tute Library of Cookery, deals with the varieties of fruits and the desserts that can be
- 128 2 c. flour 1 c. b.u.t.ter Cold water Put the flour into a mixing bowl and chop a tablespoonful of the b.u.t.ter into it. Add cold water until a ma.s.s that may be removed to a baking board is formed. Then proceed in the manner explained for the making of
- 127 64. PINEAPPLE PIE.--Nothing more delicious in the way of a one-crust pie can be made than pineapple pie. It is similar to lemon pie, but differs in that a certain amount of the fruit is used in the filling. Therefore, unless the fruit is cut very fine, th
- 126 52. To make meringue, first separate the whites from the yolks and chill them thoroughly. Beat them with a fork or an egg whip until they are almost stiff, that is, until they will hold their shape fairly well but will drop from the fork or whip when it i
- 125 Apples 1/3 c. water 2/3 c. brown sugar Cinnamon Prepare the required number of apples for one pie, place in a baking dish with the water and brown sugar, and bake in the oven until the apples are tender and the water has sufficiently evaporated. This shou
- 124 21. When the filling of the pie does not require so much baking as the crust, it is well to bake the crust partly before putting the filling in. This is particularly advisable in the case of custard pie, for the custard is put in as an uncooked mixture an
- 123 5. Detailed instructions regarding the making of pastry desserts are given throughout this Section, but if the greatest degree of success is to be attained, it will be well from the very beginning to understand a few general rules that apply to this work.
- 122 1/4 c. b.u.t.ter 1/4 c. sugar 2 c. flour 1/4 tsp. salt 3 tsp. baking powder 1-1/4 c. milk 2 egg whites 1 c. berries or stoned cherries Cream the b.u.t.ter and add the sugar. Sift together the dry ingredients and add these alternately with the milk. Beat t
- 121 RECIPES FOR PUDDINGS 41. In the preparation of many puddings here considered, left-over materials, such as bread, rolls, stale cake, cookies, etc., may be utilized to advantage. Consequently, when the housewife is making desserts, she should endeavor to m
- 120 Mix the sugar, corn starch, and salt, and add the water gradually, stirring constantly. Boil 5 minutes, remove from the fire, add the b.u.t.ter and lemon juice, and serve.LEMON SAUCE NO. 2 1/3 c.1 c. sugar 3 egg yolks 1/3 c. boiling water 3 Tb. lemon juic
- 119 Cook the chocolate, sugar, and water over the flame until they are well blended. Mix the flour and milk and add to the hot mixture. Cook until the flour has thickened. Add the b.u.t.ter and vanilla. Cool and fill into the eclairs. Cover the tops with a pl
- 118 long by 1-1/2 in. wide, as shown in Fig. 14. With the aid of a spoon, as ill.u.s.trated, fill the ladyfinger mixture into a pastry bag containing a plain pastry tube. Then, from the pastry tube, squeeze the cake mixture onto the marked s.p.a.ces, as shown
- 117 1/2 c. shortening 1 c. sugar 1 egg 1-3/4 c. flour 2 tsp. baking powder 1/4 tsp. cinnamon 1 egg white Blanched almonds Cream the shortening and add the sugar and the egg. Sift together the flour, baking powder, and cinnamon, and add these to the mixture. F
- 116 FRUIT DROP CAKES (Sufficient for 2 Dozen Cakes) 1/3 c. shortening 2/3 c. sugar 1 egg 1/4 c. milk 1-3/4 c. flour 2 tsp. baking powder 1 tsp. cinnamon 1/4 tsp. cloves 1/2 tsp. nutmeg 1/2 c. raisins Cream the shortening and add the sugar, egg, and milk. Sift
- 115 (18) How is the surface of a cake that is to be decorated with an ornamental design prepared?(19) (_a_) Describe the icing of a layer cake. (_b_) How may a rough surface of icing be made smooth?(20) (_a_) Tell how boiled icing is made. (_b_) What is the t
- 114 [Ill.u.s.tration: FIG. 27, Beating icing until light.][Ill.u.s.tration: FIG. 28, Beating over rapidly boiling water.]CAKE FILLINGS 93. As already explained, any icing used for the top of the cake may also be used for the filling that is put between the la
- 113 PLAIN ICING 1 egg white 1-1/4 c. confectioner's sugar 2 tsp. cold water 1/2 tsp. vanilla Beat the white of the egg until it is stiff. Sift in the sugar and add a little of the water occasionally until all the water and sugar are added. Beat together
- 112 78. JELLY ROLL.--Many housewives do not attempt to make jelly roll, because they consider it a difficult matter. However, no trouble will be experienced in making excellent jelly roll if the following recipe is carried out explicitly.JELLY ROLL 3 eggs 1 t
- 111 DEVIL'S FOOD 1/4 c. b.u.t.ter 1-1/4 c. sugar 2 eggs 2 c. flour 4 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. ginger 1/2 tsp. nutmeg 3/4 c. milk 2 sq. bitter chocolate 1 tsp. vanilla Cream the b.u.t.ter, add the sugar gradually, and be
- 110 52. POTATO-FLOUR SPONGE CAKE.--When a subst.i.tute for wheat flour must be used and the supply of eggs is not large, the family need not be deprived of excellent cake, for potato sponge cake can be made. This resembles angel food to a certain extent, as i
- 109 SPONGE CAKES AND THEIR PREPARATION METHOD OF PROCEDURE 39. With the ingredients and utensils gathered and prepared, the mixing of the cake may be begun at once. The method of mixing depends entirely on the kind of cake that is being made, sponge cake invo
- 108 12. FLOUR FOR CAKES.--The flour used in the preparation of cakes may be bread, pastry, or blend flour, depending on the kind of cake desired.While a blend, or an all-purpose, flour makes a satisfactory cake, pastry flour, which is milled from soft winter
- 107 113. Receptacles of numerous kinds are in use for individual servings of frozen desserts. Slices of ice cream cut from a brick mold and individual molds are usually served on a small plate about the size of a bread-and-b.u.t.ter plate. It may be placed di
- 106 [Ill.u.s.tration: FIG. 19]CARAMEL MOUSSE (Sufficient to Serve Six) 3/4 c. sugar 1/2 c. water 1 c. evaporated milk 2 tsp. gelatine 1/4 c. water 1 egg white 2 tsp. vanilla 1/4 tsp. salt Make 1/2 cupful of the sugar and the 1/2 cupful of water into caramel.P
- 105 Put the cloves and cinnamon into the water, place over the fire, bring to the boiling point, and then add the sugar. Cook together for a few minutes, remove from the fire, and cool. Add the pineapple, orange, and lemon juice, strain, add the wintergreen o
- 104 Heat the water and add it to the coffee. Allow this to stand on the back of the stove for about 1/2 hour, and then strain through cheesecloth.Heat the milk in a double boiler, and to it add the strained coffee.Beat the eggs and add the sugar and salt to t
- 103 PROCEDURE IN FREEZING DESSERTS 63. The preparation of frozen desserts is comparatively simple in nature, for it usually involves nothing except the cooking of the raw ingredients and the proper combining of the materials required in the recipe. Sometimes
- 102 [Ill.u.s.tration: FIG. 5, Orange jelly in orange-skin basket.]48. COFFEE JELLY.--If fruit juices are difficult to obtain, coffee jelly, which will be found to be very pleasing, may be used occasionally. However, it is necessary that whipped cream be serve
- 101 Wash the rice in the usual way and place it in a baking dish. Add the sugar, salt, a grating of nutmeg, and a few thin slices of lemon rind.Pour in the milk, place in a slow oven, and bake for several hours. Stir frequently to prevent the top surface from
- 100 Allow this to cook until a heavy sirup is formed. Care must be taken not to burn the sugar black, for if this is done, the custard, or whatever is flavored with the caramel, will have a burnt taste. The color should be a clear reddish-brown. Maple sirup m
- 99 11. ECONOMICAL USE OF INGREDIENTS.--The ingredients required for dessert making are usually expensive ones, although there are some marked exceptions to this rule. In view of this fact, the housewife should strive to use economically the various ingredien
- 98 To prepare them, add cream to cream cheese until it is thin enough to be forced through a pastry bag. Using the rosette tube in the bag, make a single rosette in the center of each wafer. Dust with paprika and serve.142. CANAPES.--Although differing somew
- 97 Wash and soak the apricots, and when they are thoroughly softened cook them until tender in just enough water to keep them from burning. Put them through a sieve or a colander and add the sugar, cinnamon, and lemon juice to the pulp. Place over the fire a
- 96 102. For sandwich making, bakers often sell special sandwich bread. Some persons prefer sandwiches made of such bread, but, as a rule, it will be found easier to use the ordinary bread baked by the baker or bread that is baked in the home for this purpose
- 95 Mix the cream and salt with the cheese and shape into b.a.l.l.s. Place one-half of a pear with the hollow side up on a salad plate garnished with a lettuce leaf and the other half with the hollow side down beside it. Put a ball of the cheese in the hollow
- 94 73. Salads made of fruit are undoubtedly the most delicious that can be prepared. In addition to being delightful in both appearance and flavor, they afford another means of introducing fruit into the diet. As fruit is decidedly beneficial for all persons
- 93 3 medium-sized cuc.u.mbers 1 c. diced tomato 1/2 c. diced celery Salad dressing Lettuce 1 pimiento Peel the cuc.u.mbers, cut them into halves, and with a small spoon scoop out the cuc.u.mbers in chunks, so that a boat-shaped piece of cuc.u.mber that is ab
- 92 Melt the b.u.t.ter in the upper part of a double boiler, add the flour, sugar, salt, vinegar, and sour cream. Cook together over the flame until the mixture thickens. Beat the egg yolks and add them to this. Place in the lower part of the double boiler an
- 91 Woman's Inst.i.tute Library of Cookery.Vol. 4.by Woman's Inst.i.tute of Domestic Arts and Sciences.PREFACE This volume, the fourth of the Woman's Inst.i.tute Library of Cookery, deals with salads, sandwiches, cold desserts, cakes, both larg
- 90 (10) (_a_) What are fillets? (_b_) Tell briefly how fillets are obtained. (11) Why are sauces frequently served with fish? (12) (_a_) What is larding? (_b_) How may fish be larded? (_c_) For what purpose is larding done? (13) How may salt fish be freshene
- 89 1 c. thick white sauce 2 eggs 2 c. diced lobster meat 1/2 tsp. salt 1/8 tsp. pepper Fine bread crumbs Prepare the white sauce and allow it to cool. Add one beaten egg and the lobster meat. Season with the salt and pepper. Shape into croquettes, roll in be
- 88 As in the case of oysters, they may be eaten raw or cooked. Their preparation for cooking is similar to that of oysters. In the raw state, they are easily digested, but upon the application of heat they become tough, and the longer they are cooked, the to
- 87 84. DIGESTIBILITY OF OYSTERS.--When merely the ability of the digestive tract to handle oysters is taken into consideration, they are said to be easily digested if they are served raw or are properly prepared. This is due to the fact that when taken as a
- 86 [Ill.u.s.tration: FIG. 24]Remove all skin and bones from the salmon when it is taken from the can, and mince it thoroughly with a fork. Add the vinegar, salt, and pepper.Prepare the gelatine by dissolving it in the boiling water. Add the seasoned salmon t
- 85 2 c. tomatoes Few slices onion 1 bay leaf 1 tsp. salt 1/8 tsp. pepper 2 thin slices bacon 1 Tb. flour 2 lb. halibut steak Heat the tomatoes, onion, and bay leaf in water. Add the salt and pepper and cook for a few minutes. Cut the bacon into small squares
- 84 2 Tb. b.u.t.ter 1 slice of carrot 1 slice of onion Sprig of parsley 1/2 tsp. salt 1/8 tsp. pepper 2 Tb. flour 1 c. meat stock 1/2 c. mushrooms 2 tsp. lemon juice Put the b.u.t.ter in a frying pan with the carrot, onion, parsley, salt, and pepper, and cook
- 83 PREPARATION OF FISH FOR COOKING 25. CLEANING FISH.--Fish is usually prepared for cooking at the market where it is purchased, but frequently a fish comes into the home just as it has been caught. In order to prepare such a fish properly for cooking, the h
- 82 FOOD VALUE OF FISH 10. FACTORS DETERMINING FOOD VALUE.--The total food value of fish, as has been shown, is high or low, varying with the food substances it contains. Therefore, since, weight for weight, the food value of fat is much higher than that of p
- 81 POULTRY AND GAME EXAMINATION QUESTIONS (1) Of what value is poultry in the diet?(2) What effect do the feeding and care of poultry have upon it as food?(3) Mention briefly the proper preparation of poultry killed for market.(4) (_a_) What are the most imp
- 80 Melt the fat in a saucepan, add the flour, and stir until well mixed.Heat the stock and the milk or cream, pour this into the mixture, stir rapidly, and bring to boiling point. Add the salt and the mushrooms, pimientoes, and cold chicken cut into pieces 1
- 79 [Ill.u.s.tration: FIG. 32][Ill.u.s.tration: FIG. 33][Ill.u.s.tration: FIG. 34][Ill.u.s.tration: FIG. 35][Ill.u.s.tration: FIG. 36][Ill.u.s.tration: FIG. 37]63. Before proceeding to bone a chicken, singe it, pull out the pin feathers, cut off the head, rem
- 78 PREPARATION BY ROASTING 53. Roasting is the cookery process that is commonly employed for preparing chickens that are of good size, as well as turkeys, ducks, and geese. It is also followed at times for cooking guinea fowl, partridges, pheasants, and simi
- 77 After removing the giblets and preparing them as explained, wash them well, so that they may be used with the rest of the chicken. As a final step, cut out the _oil sack_, which lies just above the tail, proceeding in the manner ill.u.s.trated in Fig. 14.
- 76 19. The determination of quality, especially freshness, is much the same for other kinds of poultry as it is for chicken. In fact, the same points apply in most cases, but each kind seems to have a few distinguis.h.i.+ng features, which are here pointed o
- 75 (20) (_a_) For what purpose are timbale cases used? (_b_) Explain how to make a batter for timbale cases.ADDITIONAL WORK Select a cut of beef that you consider most desirable from an economical standpoint. Buy a quant.i.ty that may be used to the greatest
- 74 APPLICATION OF DEEP-FAT FRYING 87. With the principles of deep-fat frying well in mind, the actual work of frying foods by this method may be taken up. Numerous foods and preparations may be subjected to this form of cookery, but attention is given at thi
- 73 [Ill.u.s.tration: FIG. 22]66. BACON.--The middle cut of pork, upon being cured by smoking, is regarded as bacon. It is sometimes used for larding purposes, but as it contains more lean than salt pork, has a very pleasing flavor, and is the most easily dig