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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
- 72 46. One of the chief advantages of pork is that about nine-tenths of the entire dressed animal may be preserved by curing and smoking.Originally, these processes required a period of 2 to 3 months for their completion, but they have gradually been shorten
- 71 COOKING OF MUTTON AND LAMB PREPARATION OF ROASTS, CHOPS, AND STEWS 33. The cookery processes applied in preparing mutton and lamb for the table do not differ materially from those applied in the preparation of other meats. However, directions for cooking
- 70 Knuckle of veal 1 Tb. salt 1/4 c. chopped celery 1 Tb. chopped parsley 1 Tb. chopped onion Put the knuckle in a pot and add enough water to cover it. Add the salt, celery, parsley, and onion. Cook until the meat is very tender and then strain off the liqu
- 69 (19) (_a_) Name the various kinds of roasts, (_b_) Describe the roasting of beef in the oven.(20) (_a_) What cuts of beef are most satisfactory for stews? (_b_) Explain how beef stew is made.MEAT (PART 2) VEAL NATURE OF VEAL 1. Veal is the name applied to
- 68 After was.h.i.+ng the heart and removing the veins and the arteries, make a stuffing like that given for rolled beefsteak in Art. 45. Stuff the heart with this dressing, sprinkle salt and pepper over it, and roll it in flour. Lay several strips of bacon o
- 67 If desired, gravy may be made from the juice that remains in the pan, the directions for making gravy being given later.[Ill.u.s.tration: FIG. 26]57. BRAIZED BEEF.--An excellent way in which to cook a piece of beef that is cut from the rump or lower round
- 66 [Ill.u.s.tration: Fig. 8]_Hip-bone steak_, shown in Fig. 9, contains a good-sized piece of tenderloin. Steak of this kind finds much favor, as it can be served quite advantageously.Flat-bone steak, as shown in Fig. 10, has a large bone, but it also contai
- 65 TIME REQUIRED FOR COOKING MEAT 31. The length of time required for cooking various kinds of meat is usually puzzling to those inexperienced in cookery. The difference between a dry, hard beef roast and a tender, moist, juicy one is due to the length of ti
- 64 9. PROTEIN IN MEAT.--The value of meat as food is due to the proteins that it contains. Numerous kinds of protein occur in meat, but the chief varieties are myosin and muscle alb.u.min. The _myosin_, which is the most important protein and occurs in the g
- 63 SOUP EXAMINATION QUESTIONS (1) (_a_) Mention the two purposes that soups serve in a meal, (_b_) What are the qualities of a good soup?(2) (_a_) Mention the two general cla.s.ses of soup. (_b_) Explain and ill.u.s.trate how to choose a soup.(3) Why is soup
- 62 3/4 c. split peas 1 pt. white stock 1 tsp. salt 1/8 tsp. pepper 2 Tb. b.u.t.ter 2 Tb. flour Soak the peas overnight, and cook in sufficient water to cover well until they are soft. When thoroughly soft, drain the water from the peas and put them through a
- 61 Rice, barley, macaroni, and other starchy materials may be added to stock in the same way as the noodles.49. Vegetable Soup With Noodles.--The combination of noodles and vegetables in soup is a very excellent one, since the vegetables add flavor and the n
- 60 NECESSITY FOR CAREFUL WORK 38. So that the housewife may put into practice the knowledge she has gained about soup making, there are here given recipes for various kinds of soup. As will be observed, these recipes are cla.s.sified according to the consist
- 59 Woman's Inst.i.tute Library of Cookery.Vol. 3.by Woman's Inst.i.tute of Domestic Arts and Sciences.PREFACE This volume, which is the third of the Woman's Inst.i.tute Library of Cookery, includes soups and the high-protein foods, meat, poultry, game, an
- 58 (16) (_a_) How are radishes usually eaten? (_b_) What may be said of the food value of radishes? (17) (_a_) In what way do summer and winter squashes differ? (_b_) Why should the seeds and skins of summer squash be removed in preparing this vegetable for
- 57 Toward spring it is more difficult to cook them soft, as the cellulose in them becomes harder and they are likely to develop woody fiber.124. In preparing turnips for cooking, scrub them until thoroughly clean and then peel, wasting no more of the vegetab
- 56 SCALLOPED VEGETABLE OYSTERS (Sufficient to Serve Six) 2 c. cooked vegetable oysters 1 c. bread crumbs Salt and pepper 1-1/2 c. thin white sauce Cook the vegetable oysters as explained in Art. 103. Sprinkle a layer of crumbs in the bottom of a well-greased
- 55 POTATO PATTIES (Sufficient to Serve Six) 2 c. mashed potato 1 egg Fine bread crumbs To the mashed potatoes that have been well seasoned, add the egg and mix thoroughly. Shape into flat, round patties and roll in the bread crumbs. Melt fat in a frying pan,
- 54 2 Tb. b.u.t.ter 2 Tb. flour 1/2 c. milk 1 c. peas puree 1/2 tsp. salt Dash of pepper 2 eggs Melt the b.u.t.ter, stir in the flour, and add the heated milk. Cook until the mixture thickens and then add the peas puree, salt, and pepper.Separate the eggs, be
- 53 44. SHALLOTS.--Closely allied to garlic are shallots, which are native to Syria, where they still grow wild. They are said to have been brought into Europe by the Crusaders. The bulbs of this vegetable are similar to those of garlic, being compound in for
- 52 KOHLRABI AND ITS PREPARATION 22. KOHLRABI is a variety of cabbage having a turnip-shaped stem. On account of its shape it is often called _turnip cabbage_. The edible part of kohlrabi is the enlarged stem, which has the flavor of both turnip and cabbage.
- 51 3. The cooking of greens, both wild and cultivated, is not only simple but practically the same for all varieties. When they are not used as a salad vegetable, they are merely boiled until tender and then dressed in any desired way. Some kinds admit of sp
- 50 [Ill.u.s.tration: FIG. 16]128. BAKED EGGPLANT.--An attractive dish can be made by removing the contents from an eggplant, filling the cavity with a well-seasoned stuffing, and then baking the stuffed eggplant. When an eggplant is prepared in this way, it
- 49 Cook the celery in boiling salted water until tender, and then drain.When the celery has cooked, make a white sauce of the other ingredients.Pour this sauce over the cooked celery, heat together, and serve.112. CELERY AU GRATIN.--The food value of celery
- 48 BAKED SAUERKRAUT (Sufficient to Serve Six) 2 lb. fresh pork 1 qt. sauerkraut 1 Tb. salt 3 c. water Cut the pork into several large chunks, and put it with the sauerkraut into a baking dish that has a cover. Add the salt and water, cover the dish and place
- 47 BEETS WITH SOUR DRESSING (Sufficient to Serve Six) 6 medium-sized beets 2 Tb. b.u.t.ter 2 Tb. flour 1 tsp. salt 1/8 tsp. pepper 1/4 c. vinegar 1-1/4 c. hot water Prepare and cook the beets as explained in Art. 73. When tender, drain them, remove the skins
- 46 SOUR DRESSING 2 Tb. ham or bacon fat 1 Tb. flour 1/4 c. vinegar 1/2 c. liquid from beans Melt the fat in a double boiler, add the flour, and into this stir the vinegar and the liquid from the beans. Cook until the mixture thickens and pour over the beans.
- 45 SOUR-CREAM DRESSING 2 Tb. b.u.t.ter 2 Tb. flour 1/2 tsp. salt Dash of pepper 3/4 c. milk or sweet cream 1/4 c. vinegar Melt the b.u.t.ter and add the flour, salt, and pepper. Pour into this the heated milk or cream, and allow the sauce to thicken. Then ad
- 44 TABLE I COMPOSITION AND FOOD VALUE OF VEGETABLES Food Value Vegetable Water Protein Fat Carbo- Ash per Pound hydrate Calories ---------------------------------------------------------------- Asparagus .......... 94.0 1.8 .2 3.3 .7 105 Beans Dried ........
- 43 (11) When may the sh.e.l.ls of eggs be washed?(12) (_a_) What is the preferable method of breaking an egg? (_b_) Explain how the yolk and the white of an egg may be separated.(13) (_a_) For what purposes are eggs beaten? (_b_) With what kind of egg beater
- 42 2 c. milk 2 Tb. fat 1/2 tsp. salt 1/8 tsp. pepper 2 Tb. flour 1 c. cracker crumbs 4 hard-cooked eggs 1 c. chopped cold meat Heat the milk. Brown the fat in a saucepan, add the salt, pepper, and flour, and mix well. To this add the hot milk. Cook until the
- 41 6 eggs 3/4 c. milk 1/2 tsp. salt 1/8 tsp. pepper 2 Tb. b.u.t.ter Beat the eggs slightly, and to them add the milk and seasonings. Melt the b.u.t.ter in a frying pan and, when the b.u.t.ter is hot, pour the egg mixture into it. As the eggs begin to thicken
- 40 34. PRESERVATION WITH WATER GLa.s.s.--Putting eggs down in a solution of water gla.s.s is without doubt the most satisfactory method of storing them in the home. So effective does this method prove that the housewife who has a convenient and proper storag
- 39 7. PROTEIN IN EGGS.--The nature of the food substances in eggs is of nearly as great importance as their amount, for they not only determine the value of this food in the body, but influence its cooking. That protein is present in both the yolk and the wh
- 38 6 medium-sized apples 1 lemon 3/4 c. sugar 1/2 c. water Wipe and core the apples. Put them into a baking dish and place a slice of lemon on the top of each. Make a sirup of the sugar and the water, pour this around the apples, and bake slowly until they c
- 37 50. CHEESE-AND-MACARONI LOAF.--Macaroni combined with cheese makes a high-protein dish that very readily takes the place of meat and that may be served as the main dish in a dinner. If this combination is made into a loaf and baked well in an oblong bread
- 36 34. AMERICAN CHEDDAR CHEESE.--Since American Cheddar cheese is the kind that is commonly used in this country, the way in which it is made will be well to know. The milk used for this kind of cheese is first inspected as to cleanliness and the extent of f
- 35 12. Sometimes, for practical purposes, it is desired to know the quant.i.ty of b.u.t.ter that is served to each person. In the case of print b.u.t.ter, this is a simple matter to determine. As shown in Fig. 2, first mark the pound print in the center in o
- 34 Add the b.u.t.ter and the salt, and continue to stir if cooked over the heat; if cooked in a double boiler, stir only until the mixture is completely thickened and then continue to cook for 10 or 15 minutes.When b.u.t.ter is added to the mixture in this w
- 33 [Ill.u.s.tration: Fig. 6]53. Particular care should be taken of the empty milk bottles. They should never be used for anything except milk. Before they are returned to the dairyman to be used again, they should first be rinsed with cold water, then washed
- 32 If milk purchased in bottles is clean, there should be no sediment in the bottom of the bottle after it has been allowed to stand for some time. Also, if it is fresh, it will not sour quickly after it is delivered, so that in case it is properly cared for
- 31 Woman's Inst.i.tute Library of Cookery.Vol. 2.by Woman's Inst.i.tute of Domestic Arts and Sciences.PREFACE This volume, which is the second of the Woman's Inst.i.tute Library of Cookery, deals with such essentials of diet as the dairy products--milk, b
- 30 (3) (_a_) How is physical leavening accomplished? (_b_) On what does the success of breads raised by physical leavening depend?(4) (_a_) How is chemical leavening brought about? (_b_) What two things must be supplied to produce the best action of a chemic
- 29 PINWHEEL BISCUITS (Sufficient to Serve Six) 2 c. flour 1 tsp. salt 4 tsp. baking powder 2 Tb. fat f 3/4 c. milk 2 Tb. b.u.t.ter 1/3 c. sugar 1 Tb. cinnamon 3/4 c. chopped raisins To make the dough, combine the ingredients in the same way as for baking-pow
- 28 Mix and sift the flour, sugar, salt, and baking powder, and to these add the milk and beaten egg. Then stir in the melted fat. Fill well-greased m.u.f.fin pans about two-thirds full of the mixture and bake in a hot oven for about 20 minutes.50. BLUEBERRY
- 27 Sift the flour, sugar, and salt together, and add the milk and beaten egg yolk. Melt the fat and add it and the chopped nuts. Beat the egg white stiff and fold it into the mixture carefully. Fill hot, well-greased gem irons level full of the batter, and b
- 26 [Ill.u.s.tration: Fig. 3]21. GRIDDLES.--A style of griddle in common use is ill.u.s.trated in Fig.3, and while it is circular and has a projecting handle, griddles of different shapes and fitted with different handles are to be had. Such utensils are made
- 25 REQUIREMENTS AND PROCESSES FOR MAKING HOT BREADS HOT BREADS IN THE DIET 1. Closely related to yeast breads, or those in which yeast is used as the leavening agent, are breads known as HOT BREADS, or QUICK BREADS. As these names indicate, such breads are p
- 24 91. COFFEE CAKE.--When an especially good kind of biscuit that can be served for breakfast and eaten with coffee is desired, coffee cake made according to the following recipe should be used. Cinnamon sprinkled over the top of such cake imparts a very ple
- 23 80. Corn Bread.--Corn meal is sometimes combined with wheat flour to make corn bread. Such a combination decreases the cost of bread at times when corn meal is cheap. Bread of this kind is high in food value, because corn meal contains a large proportion
- 22 SERVING BREAD 69. Bread is one of the foods that every one takes so much as a matter of course that little thought is given to its serving. Of course, it does not offer so much opportunity for variety in serving as do some foods; yet, like all other foods
- 21 KNEADING THE DOUGH [Ill.u.s.tration: Fig. 7]51. Purpose of Kneading.--As has been pointed out, it is necessary to knead dough one or more times in the making of bread, the number of kneadings depending on the method that is employed. The purpose of kneadi
- 20 MILK AND FAT IN BREAD 30. Milk is sometimes used as a part or as all of the liquid in bread.While it adds nutritive value and is thought by many persons to improve the texture, it is not absolutely essential to successful bread making.Whenever milk is use
- 19 Although it does not have such extensive use as it had in the past, bread of some description, whether in the form of loaves, biscuits, or rolls, forms a part of each meal in every household. This fact proves that, with the exception of milk, it is more f
- 18 2 c. scalded milk 3 Tb. cocoa 3 Tb. sugar 1/4 tsp. salt 2-1/2 c. boiling water Scald the milk in a double boiler. Mix the cocoa, sugar, and salt. Stir the boiling water into this mixture gradually, and let it boil for several minutes over the fire. Then t
- 17 In the first place, it should be borne in mind that while the time required to cook the Italian pastes depends on their composition and dryness, the average length of time is about 30 minutes. Another important thing to remember is that they should always
- 16 [Ill.u.s.tration: Fig. 4]71. ROLLED-OATS JELLY WITH PRUNES.--If an appetizing dish for warm weather is desired, rolled oats may be cooked to form a jelly and then have stewed prunes added to it. Such a dish is ill.u.s.trated in Fig. 4.When served with cre
- 15 57. j.a.pANESE METHOD OF COOKING RICE.--Rice prepared by the j.a.panese method may be used in the same ways as boiled rice. However, unless some use is to be made of the liquid from boiled rice, the j.a.panese method has the advantage of being a more econ
- 14 Wheat is universally used for bread, because it contains a large amount of the kind of protein that lends a rubbery consistency to dough and thus makes possible the incorporation of the gas or air required to make bread light. The use of wheat, however, i
- 13 This method of cooking has several advantages that should not be disregarded. Cereals to which it is applied may be partly cooked on one day and the cooking completed the next morning before breakfast, or they may be completely cooked on one day and merel
- 12 TABLE I COMPOSITION OF CEREALS Protein Fat Carbohydrate Cellulose Mineral Matter or Ash Wheat Oats Rice Oats Oats Rye Corn Rye Buckwheat Barley Oats Barley Corn Barley Buckwheat Barley Buckwheat Wheat Wheat Rye Corn Rice Barley Rye Wheat Buckwheat Wheat B
- 11 (6) Describe: (_a_) sifting; (_b_) stirring; (_c_) beating; (_d_) creaming; (_e_) folding.(7) Why is it necessary to measure foods accurately in cooking?(8) Describe the measuring of: (_a_) cupful of flour; (_b_) one-half teaspoonful of b.u.t.ter; (_c_) 1
- 10 Junket.--Milk jellied by means of rennet.Kippered.--Dried or smoked.Larding.--The insertion of strips of fat pork into lean meat. The fat is inserted before cooking.Lardon.--A piece of salt pork or bacon used in larding.Legumes.--The vegetables belonging
- 9 Biscuit Glace (bis-ku-ee glah-say).--Ice cream served in glaced sh.e.l.ls, sometimes in paper cases.Bisque.--A thick soup usually made from sh.e.l.lfish or game; also, an ice cream to which finely chopped macaroons have been added.Bouchees (boosh-ay).--Sm
- 8 STORING OF NON-PERISHABLE FOODS 55. It may seem unnecessary to give much attention to the storing of foods that do not spoil easily, but there are good reasons why such foods require careful storage. They should be properly cared for to prevent the loss o
- 7 BAKED FOODS Beans..................... 6 to 8 hr.Biscuits, baking powder ... 15 to 25 min.Biscuits, yeast........... 10 to 25 min.Bread, ginger............. 20 to 30 min.Bread, loaf............... 40 to 60 min.Cake, corn................ 20 to 30 min.Cake,
- 6 APPROXIMATE WEIGHT OF 1 TABLESPOONFUL OF FOOD b.u.t.ter........................ 1/2 OUNCE Corn starch................... 3/8 Flour......................... 1/4 Milk.......................... 1/2 Sugar......................... 1/2 APPROXIMATE WEIGHT OF 1 C
- 5 GETTING FOODS READY FOR COOKING PRELIMINARY PREPARATION 19. Before foods that require cooking are cooked or before foods that are to be eaten raw are served, they must be properly prepared, for their palatability and their value as food depend considerabl
- 4 (18) (_a_) How should the dampers of a coal range be adjusted so as to heat the oven for baking? (_b_) How should they be adjusted for cooking on top of the stove?(19) (_a_) What is the purpose of a mixer on a gas stove? (_b_) How may a gas stove be kept
- 3 COAL, STOVES AND THEIR OPERATION 65. GENERAL CONSTRUCTION.--In Fig. 3 is ill.u.s.trated the general construction of the type of coal stove used for cooking. The princ.i.p.al parts of such a stove, which is commonly referred to as a _cook stove_, or range,
- 2 41. DRY STEAMING.--Cooking foods in a vessel that is suspended in another one containing boiling water const.i.tutes the cooking method known as dry steaming. The double boiler is a cooking utensil devised especially for carrying on this process. The food
- 1 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