[Gutenberg 9937] • Woman's Institute Library of Cookery / Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish by Woman's Institute of Domestic Arts -- Read -- Imperial Library of Trantor

Index

WOMAN'S INSTITUTE LIBRARY OF COOKERY VOLUME THREE

SOUP MEAT POULTRY AND GAME FISH AND SHELL FISH

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