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
page 2 of 354 (00%)
page 2 of 354 (00%)
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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 |
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