This volume, which is the third of the Woman's Institute Library of
Cookery, includes soups and the high-protein foods, meat, poultry, game,
and fish. It therefore contains information that is of interest to every
housewife, for these foods occupy an important place in the majority
of meals.
In her study of _Soup,_ she will come to a thorough appreciation of the
place that soup occupies in the meal, its chief purposes, and its
economic value. All the different kinds of soups are classified and
discussed, recipes for making them, as well as the stocks used in their
preparation, receiving the necessary attention. The correct serving of
soup is not overlooked; nor are the accompaniments and garnishes so
often required to make the soup course of the meal an attractive one.
In _Meat,_ Parts 1 and 2, are described the various cuts of the
different kinds of meat--beef, veal, lamb, mutton, and pork--and the
part of the animal from which they are obtained, the way in which to
judge a good piece of meat by its appearance, and what to do with it
from the time it is purchased until all of it is used. All the methods
applicable to the cooking of meats are emphasized in this section.
Supplementing the text are numerous illustrations showing the ways in
which meat cuts are obtained. Besides, many of them are so reproduced
that actual cuts of meat may be readily recognized. Equipped with this
knowledge, the housewife need give no concern to the selection, care,
and cooking of every variety of meat.
In _Poultry and Game,_ the selection and preparation of all kinds of
poultry receive attention. While such food is somewhat of a luxury in a
great many homes, it helps to relieve the monotony of the usual protein
foods, and it often supplies just what is desired for special occasions.
Familiarity with poultry and game is a decided asset to any housewife,
and success with their cooking and serving is assured through a study
of this text, for every step in their preparation is clearly explained
and illustrated.
In _Fish and Shell Fish,_ the other high-protein food is treated in full
as to its composition, food value, purchase, care, and preparation. Such
interesting processes as the boning, skinning, and filleting of fish are
not only carefully explained but clearly illustrated. In addition to
recipes for fresh, salt, smoked, and canned fish are given directions
for the preparation of all edible shell fish and recipes for the various
stuffings and sauces served with fish.
Too much cannot be said about the importance of the subjects covered in
this volume and the necessity for a thorough understanding of them on
the part of every housewife. Indeed, a mastery of them will mean for her
an acquaintance with the main part of the meal, and when she knows how
to prepare these foods, the other dishes will prove a simple matter.