Woman's Institute Library of Cookery, Vol. 3
by
Woman's Institute of Domestic Arts and Sciences
Part 6 out of 6
Structure and composition of,
Time required for cooking,
used for soup making,
Water in,
Meats, Points to consider in buying,
Time table for cooking,
Method of obtaining beef cuts,
of obtaining mutton and lamb cuts,
Methods of cooking meat,
Mexican beef,
Mignon, Fillet,
Milk, Ham baked in,
Minced lamb on toast,
Mineral matter in fish,
Minerals in meat,
Minestra,
Mint sauce,
Mock chicken salad,
Mock duck, or rolled steak,
Mold, Salmon,
Mollusks,
Mulligatawny soup,
Muscle sugar, Glycogen or,
Mushroom sauce,
Mutton,
and lamb chops,
and lamb, Comparison of,
and lamb, Cooking of,
and lamb cuts, Distinguishing features of,
and lamb cuts, Method of obtaining,
and lamb cuts, Names and uses of,
and lamb cuts, Table of,
Composition and food value of,
Left-over lamb and,
Rack of,
Roast leg of,
Roast saddle of,
Saddle of,
Scalloped lamb or,
stews, Lamb and,
N
Noodle soup,
Noodles, Chicken stew with dumplings or,
Vegetable soup with,
Nut sauce,
Nutritive value of fish, Relative,
O
Onion soup, Cream of,
Opening clams,
oysters,
Organs, Veal,
Ox-tail soup,
Oyster, Adductor muscle of an,
cocktails,
crabs,
fork,
fritters,
pie,
stew,
stuffing,
Valves of an,
Oysters, clams, and scallops,
Composition of,
Creamed,
Digestibility of,
Food value of,
Fried,
Healthfulness of,
Important points in cooking,
Opening,
Preparation of,
Purchasing,
Raw,
Scalloped,
P
Pan-broiled steak,
-broiled veal steaks or cutlets,
broiling, Cooking meat by,
Paprika sauce, Fried chicken with,
Partridge, Selection of,
Pastry strips,
Pâté de fois gras,
Patties, Rice and meat,
Salmon,
Pea soup, Cream of,
Peanut stuffing for roast duck,
Perch, Fried,
Pheasant, partridge, and quail,
Selection of,
Pickerel, Sautéd,
Pickled pig's feet,
tongue,
Pie, Beef,
Pie, Chicken,
Cottage,
Oyster,
Rabbit,
Pies, Individual lamb,
Pig, Roast,
Pigeons, Selection of,
Pig's feet, Pickled,
Pigs in blankets,
Pin feathers,
Planked fish,
steak,
Plucking a chicken,
Dry,
Poisoning, Ptomaine,
Ponhasse,
Pork,
and cabbage, Scalloped,
chops and tomato sauce,
chops, Composition and food value of,
Composition and food value of,
Cooking of,
Crown roast, of,
Cuts of,
Cuts, Table of,
cuts, Uses of,
General characteristics of,
Left-over,
Preparation of cured,
Preparation of fresh,
Roast,
Salt,
sausage,
Sautéd or broiled,
Sautéd tenderloin of,
Tenderloin of,
with fried apples, Cold,
Porterhouse roast,
steak,
Pot-au-feu,
-roasted beef,
Stock,
Potato border, Broiled scrod with,
chowder,
nest, Creamed fish in,
soup, Cream-of-,
Potpie, Veal,
Potroka,
Poulards,
Poultry as a food,
Broiled,
Classification of,
Cold-storage,
Composition of,
Definition of,
Effect of sex on quality of,
for cooking, Preparation of,
for the market, Preparation of,
Indication of cold-storage,
Left-over,
other than chicken,
Selection of,
Serving and carving,
Stuffing for roast,
Table for the selection of,
with rice, Baked,
Preparation of beef organs,
of beefsteak,
of chicken,
of clams,
of crabs,
of cured pork,
of duck,
of fresh pork,
of goose,
of lobsters,
of oysters,
of poultry for cooking,
of poultry for the market,
of roasts,
of scallops,
of shrimp,
of small birds,
of stews and corned beef,
of sweetbreads,
of turkey,
of veal cuts,
Preparing chicken feet,
rabbit for cooking,
Principles of deep-fat frying,
Processes involved in making stock,
Protein in fish,
in meat,
Ptomaine poisoning,
Purchase of fish,
of meat,
of poultry, Economy in the,
Purchasing oysters,
Purée, Chestnut,
Split-pea,
Purées,
Purpose of soup in the meal,
Purposes of cooking meat,
Q
Quail, Selection of,
Quality in chicken, General marks of good,
of poultry, Effect of sex on,
of poultry, Influence of feeding and care on,
R
Rabbit for cooking, Preparing,
pie,
Roast,
Sautéd,
Rack of lamb,
of mutton,
Radishes and celery,
Raw clams,
oysters,
Red snapper, Food value and composition of,
Relative nutritive value of fish,
Removing grease from soup,
lobster from the shell,
Rib roast, Standing,
roasts,
Rice and meat patties,
Baked poultry with,
Chicken with,
Creamed salmon with,
Scalloped veal with,
stuffing,
Rigor mortis,
Roast beef,
chicken,
duck,
duck, Liver stuffing for,
duck, Peanut stuffing for,
fillet of venison,
goose,
leg of lamb,
leg of mutton,
leg of venison,
of lamb, Crown,
of pork, Crown,
pig,
pork,
Porterhouse,
poultry, Stuffing for,
rabbit,
saddle of mutton,
small birds,
Standing rib,
turkey,
Roasting,
chicken,
Roasts, Chuck,
Preparation of,
Rib,
Rump,
Veal,
Roe, Broiled shad,
Rolled steak, or mock duck,
steak, Stuffing for,
Rolls, Veal,
Rump roasts,
S
Saddle of lamb,
of mutton,
of mutton, Roast,
Salad, Chicken,
Mock chicken,
Veal,
Salmon, Boiled,
Composition and food value of canned,
Salmon mold,
mold, Dressing for,
patties,
with rice, Creamed,
Salt and smoked fish, Freshening,
and smoked fish in the diet,
and smoked fish, Table showing names, seasons, and uses of,
mackerel, Sautéd,
pork,
Sauce, Drawn-butter,
Egg,
for broiled venison,
Fried chicken with paprika,
Horseradish,
Lemon cream,
Mint,
Mushroom,
Nut,
Spanish,
Thin white,
Tomato,
Sauces for fish,
Sausage, Pork,
Sausages and meat preparations,
Sautéd fish,
halibut steak,
or broiled pork,
pickerel,
rabbit,
salt mackerel,
smelts,
tenderloin of pork,
Sautéing and frying,
Scaling a fish,
Scalloped lamb or mutton,
lobster,
oysters,
pork with cabbage,
veal with rice,
Scallops, Baked,
Composition and food value of,
Fried,
Oysters, clams, and,
Preparation of,
Scrapple,
Scrod with potato border, Broiled,
Sea food,
Seasons, and uses of fresh fish, Table showing the names,
and uses of smoked fish, Table showing the names,
for shell fish,
for shell fish, Table showing,
Second soup stock,
Selection of chicken,
of ducks,
of poultry,
of turkeys,
Serving and carving meat,
Serving and carving poultry,
soup,
Shad roe, Broiled,
Shell fish,
fish, Composition and food value of,
fish, Seasons for,
fish, Tables showing composition and food value of,
fish, Table showing seasons for,
Shrimp à La Salle,
Creamed,
General characteristics of lobsters, crabs, and,
Lobsters, crabs, and,
Nature of,
Preparation of,
Simmering, or stewing,
Singeing a chicken,
Sirloin steak,
Skinning fish,
Skirt steak,
Small birds, Preparation of,
birds, Roast,
Smelts, Sautéd,
Smoked fish, Freshening salt and,
fish in the diet, Salt and,
fish, Table showing the names, seasons, and uses of,
Soft-shelled crabs,
-shelled crabs, Fried,
Soljinka,
Soup,
accompaniments and garnishes,
accompaniments, Recipes for,
and its place in the meal,
and soup accompaniments,
Clearing of,
Cooking meat for,
Cream-of-asparagus,
Cream-of-corn,
Cream-of-onion,
Cream-of-pea,
Cream-of-potato,
Cream-of-spinach,
Cream-of-tomato,
Definition of,
Economic value of,
extracts,
fritters,
General classes of,
in the meal, Purpose of,
in the meal, Value of,
Julienne,
making, Meat used for,
Making of,
making, Vegetables used for,
Mulligatawny,
Noodle,
Ox-tail,
Principal ingredients of,
Recipes for,
Removing grease from,
Serving,
stock, Meaning and use of,
stock, Uses of,
stock, Varieties of,
Thickening,
Value of,
Soups, Classification of,
Clear,
Cream,
denoting consistency, Classes of,
Heavy thick,
Thick,
typical of particular countries,
Spanish sauce,
stew,
Spinach soup, Cream-of-,
Split-pea purée,
Spring duck,
lamb,
Squabs,
Squirrel, Broiled,
Standing rib roast,
Steak, Club,
Delmonico,
Flat-bone,
Hamburger,
Hip-bone,
or cutlets, Veal,
Pan-broiled,
Planked,
Porterhouse,
Sautéd halibut,
Sirloin,
Skirt,
Stuffing for rolled,
Swiss,
Vegetables served with,
Steaks obtained from the beef loin,
obtained from the round,
Preparation of beef,
Steamed clams,
fish,
Stew, Beef,
Oyster,
Spanish,
Veal,
Stewed eel,
fish,
fresh herring,
Stewing and corning, Beef for,
or simmering,
Stews and corned beef, Preparation of,
Lamb and mutton,
Sticks, Bread,
Stock, Bone,
Stock,
First,
Fish,
flavoring,
for clear soup or bouillon,
for soup,
Game,
Household,
Keeping,
Meaning and use of soup,
pot,
pot, Food suitable for the,
pot, Nature, use, and care of,
Second,
Varieties of soup,
Vegetable,
White,
Stocks and clear soups,
Stomach sweetbread,
Strips, Pastry,
Structure and composition of meat,
Stuffed heart,
veal breast,
Stuffing, Bread,
Chestnut,
Cracker,
for fish,
for roast duck, Liver,
for roast poultry,
for rolled steak,
for veal,
Green-pepper,
Oyster,
Rice,
Suet, Trying out,
Sweetbread croquettes,
Heart,
Stomach,
Throat,
Sweetbreads,
Broiled,
Creamed,
Preparation of,
Swiss steak,
T
Table for the selection of poultry,
of cuts obtained from a side of beef and their uses,
of mutton and lamb cuts,
of pork cuts,
of veal cuts,
showing composition and food value of shell fish,
showing seasons for shell fish,
showing the comparison of fish and meat,
showing the names, seasons, and uses of fresh fish,
showing the names, seasons, and uses of smoked fish,
Tarhonya,
Tenderloin of beef,
of pork,
of pork, Sautéd,
Thick soups,
Thickening soup,
Thin white sauce,
Throat sweetbread,
Timbale-case batter,
cases,
iron,
Time required for cooking meat,
Tissue, Connective,
Toast, Minced lamb on,
Tomato bouillon,
sauce,
sauce, Pork chops and,
soup, Cream-of-,
Tomatoes, Bacon with,
Tongue, Boiled,
Braized,
Pickled,
Trout, Food value of lake,
Trying out suet,
Tuna fish, Creamed,
Turkey hash,
Preparation of,
Roast,
Turkeys, Selection of,
Turkish lamb,
U
Use of soup stock,
of stock pot,
Uses of beef cuts,
of fresh fish, Table showing the names, seasons, and,
of lamb and mutton cuts,
of smoked fish, Table showing the names, seasons, and,
of veal cuts,
V
Value of fish, Food,
of fish, Relative nutritive,
of meat as food,
of shell fish, Tables showing composition and food,
of soup in the meal,
Valves of an oyster,
Varieties and uses of soup stock,
of soup stock,
Veal, Bob,
breast, Stuffed,
chops,
Composition and food value of,
Cooking of,
croquettes,
cuts and their preparation,
cuts and their uses,
cuts, Table of,
cutlets in brown sauce,
Fore quarter of,
Hind quarter of,
Jellied,
kidneys,
Left-over,
Left-over jellied,
Nature of,
on biscuits, Creamed,
organs,
potpie,
roasts,
rolls,
salad,
steak or cutlets, Pan-broiled,
stew,
Stuffing for,
sweetbreads, Broiled,
sweetbreads, Creamed,
with rice, Scalloped,
Vegetable extracts,
soup with noodles,
stock,
Vegetables served with steak,
used for soup making,
Venison, Broiled,
Cuts of,
Roast fillet of,
Roast leg of,
Sauce for,
W
Water in meat,
White stock,
Whitefish, Baked fillet of,
Composition and food value of,
Wing tips of chicken,
Y
Yearling, Meaning of,
Young, or spring, duck,
Back to Full Books
|