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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About This Book
This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.
Chapters (97)
- 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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