Woman's Institut
Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish
作者：Woman's Institute of Domestic Arts and Sciences
体例：题 章数：220
字数：380,528 来源：Project Gutenberg
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- 原文溯源
cache/epub/9937/pg9937.txt（Project Gutenberg）
章节目录
共 220 题- WOMAN'S INSTITUTE LIBRARY OF COOKERY
- VOLUME THREE
- SOUP
- MEAT
- POULTRY AND GAME
- FISH AND SHELL FISH
- PREFACE
- CONTENTS
- SOUP
- SOUP AND ITS PLACE IN THE MEAL
- VALUE OF SOUP
- CLASSIFICATION OF SOUPS
- STOCK FOR SOUP
- USES AND VARIETIES OF STOCK
- THE STOCK POT
- MAKING OF SOUP
- PRINCIPAL INGREDIENTS
- PROCESSES INVOLVED IN MAKING STOCK
- SERVING SOUP
- RECIPES FOR SOUP AND SOUP ACCOMPANIMENTS
- NECESSITY FOR CAREFUL WORK
- STOCKS AND CLEAR SOUPS
- STOCK FOR CLEAR SOUP OR BOUILLON
- HOUSEHOLD STOCK
- WHITE STOCK
- CONSOMMÉ
- HEAVY THICK SOUPS
- CREAM SOUPS
- THIN WHITE SAUCE
- PURÉES
- CHOWDERS
- SOUP ACCOMPANIMENTS AND GARNISHES
- SOUP FRITTERS
- EGG BALLS
- FORCEMEAT BALLS
- AMERICAN FORCEMEAT BALLS
- SOUP
- EXAMINATION QUESTIONS
- ADDITIONAL WORK
- MEAT (PART 1)
- MEAT IN THE DIET
- VALUE OF MEAT AS FOOD
- STRUCTURE AND COMPOSITION OF MEAT
- PURCHASE AND CARE OF MEAT
- COOKING OF MEAT
- PURPOSES OF COOKING MEAT
- METHODS OF COOKING MEAT
- TIME REQUIRED FOR COOKING MEAT
- TABLE I
- TIME TABLE FOR COOKING MEATS
- BEEF
- GENERAL CHARACTERISTICS OF BEEF
- CUTS OF BEEF
- METHOD OF OBTAINING CUTS
- NAMES AND USES OF CUTS
- TABLE II
- CUTS OBTAINED FROM A SIDE OF BEEF AND THEIR USES
- COOKING OF BEEF
- STEAKS AND THEIR PREPARATION
- STUFFING FOR ROLLED STEAK
- ROASTS AND THEIR PREPARATION
- PREPARATION OP STEWS AND CORNED BEEF
- DUMPLINGS
- BEEF ORGANS AND THEIR PREPARATION
- PICKLE
- MAKING GRAVY
- TRYING OUT SUET AND OTHER FATS
- PREPARATION OF LEFT-OVER BEEF
- MEXICAN BEEF
- MEAT (PART 1)
- EXAMINATION QUESTIONS
- MEAT (PART 2)
- VEAL
- NATURE OF VEAL
- CUTS OF VEAL, AND THEIR USES
- TABLE I
- NAMES OF VEAL CUTS AND ORGANS AND THEIR USES
- NAME OF LARGE CUT NAME OF SMALL CUT USES OF CUTS
- COOKING OF VEAL
- VEAL CUTS AND THEIR PREPARATION
- STUFFING FOR VEAL
- VEAL ORGANS AND THEIR PREPARATION
- PREPARATION OF LEFT-OVER VEAL
- MUTTON AND LAMB
- COMPARISON OF MUTTON AND LAMB
- CUTS OF MUTTON AND LAMB
- METHOD OF OBTAINING CUTS
- NAMES AND USES OF CUTS
- TABLE II
- NAMES AND USES OF MUTTON AND LAMB CUTS
- COOKING OF MUTTON AND LAMB
- PREPARATION OF ROASTS, CHOPS, AND STEWS
- MINT SAUCE
- PREPARATION OF LEFT-OVER LAMB AND MUTTON
- INDIVIDUAL LAMB PIES
- PORK
- GENERAL CHARACTERISTICS OF PORK
- CUTS OF PORK
- TABLE III
- NAMES AND USES OF PORK CUTS
- NAMES OF CUTS USES OF CUTS
- COOKING 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
- PREPARATION OF FOODS BY DEEP-FAT FRYING
- PRINCIPLES OF DEEP-FAT FRYING
- APPLICATION OF DEEP-FAT FRYING
- MEAT (PART 2)
- EXAMINATION QUESTIONS
- ADDITIONAL WORK
- POULTRY
- POULTRY AS A FOOD
- SELECTION OF POULTRY
- GENERAL INFORMATION
- SELECTION OF CHICKEN
- SELECTION OF POULTRY OTHER THAN CHICKEN
- TABLE I
- GUIDE TO THE SELECTION OF POULTRY
- COMPOSITION OF POULTRY
- PREPARATION OF POULTRY FOR COOKING
- PREPARATION OF CHICKEN
- PREPARATION OF POULTRY OTHER THAN CHICKEN
- COOKING OF POULTRY
- COOKERY METHODS
- PREPARATION BY BROILING
- PREPARATION BY FRYING
- PREPARATION BY ROASTING
- BREAD STUFFING
- CRACKER STUFFING
- OYSTER STUFFING
- CHESTNUT STUFFING
- GREEN-PEPPER STUFFING
- RICE STUFFING
- PEANUT STUFFING FOR ROAST DUCK
- LIVER STUFFING FOR ROAST DUCK
- BONED CHICKEN
- PREPARATION BY STEWING AND OTHER COOKING METHODS
- CHICKEN CURRY
- JELLIED CHICKEN
- CHICKEN BECHAMEL
- DISHES FROM LEFT-OVER POULTRY
- CHICKEN SALAD
- CHICKEN À LA KING
- CHICKEN CROQUETTES
- TURKEY HASH
- SERVING AND CARVING POULTRY
- GAME
- GENERAL DESCRIPTION
- RECIPES FOR GAME
- SAUCE FOR BROILED VENISON
- POULTRY AND GAME
- EXAMINATION QUESTIONS
- ADDITIONAL WORK
- FISH AND SHELL FISH
- FISH
- FISH IN THE DIET
- COMPOSITION AND FOOD VALUE OF FISH
- COMPOSITION OF FISH
- FOOD VALUE OF FISH
- TABLE I
- COMPARISON OF COMPOSITION AND FOOD VALUE OF FISH AND MEAT
- PURCHASE AND CARE OF FISH
- TABLE II
- NAMES, SEASONS, AND USES OF FRESH FISH
- TABLE III
- NAMES, SEASONS, AND USES OF SALT AND SMOKED FISH
- NAME OF FISH SEASON METHOD OF COOKERY
- SALT FISH
- Codfish, dried... All the year.. Creamed, balls
- Herring, pickled. All the year.. Sautéd
- Mackerel......... All the year.. Broiled, fried, sautéd
- Salmon, salt..... All the year.. Fried, broiled, boiled
- SMOKED FISH
- Smoked salmon.... All the year.. Baked, boiled, fried
- PREPARATION OF FISH FOR COOKING
- RECIPES FOR FISH AND FISH ACCOMPANIMENTS
- METHODS OF COOKING FISH
- RECIPES FOR FISH SAUCES AND STUFFINGS
- LEMON CREAM SAUCE
- SPANISH SAUCE
- NUT SAUCE
- HORSERADISH SAUCE
- EGG SAUCE
- TOMATO SAUCE
- MUSHROOM SAUCE
- DRAWN-BUTTER SAUCE
- FISH STUFFING No. 1
- FISH STUFFING No. 2
- FISH STUFFING No. 3
- RECIPES FOR FRESH FISH
- RECIPES FOR SALT AND SMOKED FISH
- RECIPES FOR CANNED FISH
- DRESSING FOR SALMON MOLD
- RECIPES FOR LEFT-OVER FISH
- SHELL FISH
- NATURE, VARIETIES, AND USE OF SHELL FISH
- TABLE IV
- COMPOSITION AND FOOD VALUE OF SHELL FISH
- TABLE V
- SEASONS FOR SHELL FISH
- NAME OF FISH SEASON
- OYSTERS, CLAMS, AND SCALLOPS
- OYSTERS AND THEIR PREPARATION
- CLAMS AND THEIR PREPARATION
- SCALLOPS AND THEIR PREPARATION
- LOBSTERS, CRABS, AND SHRIMP
- GENERAL CHARACTERISTICS
- LOBSTERS AND THEIR PREPARATION
- CRABS AND THEIR PREPARATION
- SHRIMP AND THEIR PREPARATION
- COCKTAIL SAUCES
- COCKTAIL SAUCE I
- COCKTAIL SAUCE II
- FISH AND SHELL FISH
- EXAMINATION QUESTIONS
- ADDITIONAL WORK
- INDEX