Woman's Institute Library of Cookery - Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

Woman'S Institute Of Domestic Arts And Sciences

Informations

• Publié par: anko
• Publié le: 08 décembre 2010
• Nombre de lectures: 26
• Langue: English
• Poids de l'ouvrage: 3 Mo

Extrait

The Project Gutenberg EBook of Woman's Institute Library of Cookery, Vol. 3
by Woman's Institute of Domestic Arts and Sciences
Copyright laws are changing all over the world. Be sure to check the
copyright laws for your country before downloading or redistributing
this or any other Project Gutenberg eBook.
This header should be the first thing seen when viewing this Project
Gutenberg file. Please do not remove it. Do not change or edit the
header without written permission.
Please read the "legal small print," and other information about the
eBook and Project Gutenberg at the bottom of this file. Included is
important information about your specific rights and restrictions in
how the file may be used. You can also find out about how to make a
donation to Project Gutenberg, and how to get involved.
**Welcome To The World of Free Plain Vanilla Electronic Texts**
**eBooks Readable By Both Humans and By Computers, Since 1971**
*****These eBooks Were Prepared By Thousands of Volunteers!*****
Title: Woman's Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish
Author: Woman's Institute of Domestic Arts and Sciences
Release Date: February, 2006 [EBook #9937]
[Yes, we are more than one year ahead of schedule]
[This file was first posted on November 2, 2003]
Edition: 10
Language: English
Character set encoding: ISO-8859-1
*** START OF THE PROJECT GUTENBERG EBOOK LIBRARY OF COOKERY, VOL. 3 ***
Produced by Charles Aldarondo, Keren Vergon,
Steve Schulze and PG Distributed ProofreadersWOMAN'S INSTITUTE LIBRARY OF
COOKERY
VOLUME THREE
SOUP
MEAT
POULTRY AND GAME
FISH AND SHELL FISH
WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
PREFACE
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 agood 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.
CONTENTS
SOUP
Value of Soup
Classification of Soups
Uses and Varieties of Soup Stock
The Stock Pot
Principal Ingredients in Soup
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
Value of Meat as Food
Structure and Composition of Meat
Purchase and Care of Meat
Purposes of Cooking MeatMethods of Cooking Meat
Time Required for Cooking Meat
Beef--General Characteristics
Cuts of Beef
Steaks and Their Preparation
Roasts and Their Preparation
Preparation of Stews and Corned Beef
Beef Organs and Their Preparation
Making Gravy
Trying Out Suet and Other Fats
Preparation of Left-Over Beef
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--Comparison
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 of 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 AND GAME
Poultry as a Food
Selection of Poultry
Selection of Chicken
Selection of Poultry Other Than Chicken
Composition of Poultry
Preparation of Chicken for Cooking
Preparation of Poultry Other Than Chicken for Cooking
Cooking of Poultry
Stuffing for Roast Poultry
Boned Chicken
Dishes from Left-Over Poultry
Serving and Carving of Poultry
Game
Recipes for Game
FISH AND SHELL FISH
Fish in the Diet
Composition and Food Value of Fish
Purchase and Care of FishCleaning 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
Shell Fish--Nature, Varieties, and Use
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
SOUP
SOUP AND ITS PLACE IN THE MEAL
VALUE OF SOUP
1. SOUP is a liquid food that is prepared by boiling meat or vegetables, or both, in water and then
seasoning and sometimes thickening the liquid that is produced. It is usually served as the first course of a
dinner, but it is often included in a light meal, such as luncheon. While some persons regard the making of
soup as difficult, nothing is easier when one knows just what is required and how to proceed. The purpose
of this Section, therefore, is to acquaint the housewife with the details of soup making, so that she may
provide her family with appetizing and nutritious soups that make for both economy and healthfulness.
2. It is interesting to note the advancement that has been made with this food. The origin of soup, like that
of many foods, dates back to practically the beginning of history. However, the first soup known was
probably not made with meat. For instance, the mess of pottage for which Esau sold his birthright was soup
made of red lentils. Later on meat came to be used as the basis for soup because of the agreeable and
appetizing flavor it provides. Then, at one time in France a scarcity of butter and other fats that had been
used to produce moistness and richness in foods, brought about such clear soups as bouillon and consommé.
These, as well as other liquid foods, found much favor, for about the time they were devised it came to be
considered vulgar to chew food. Thus, at various periods, and because of different emergencies, particular
kinds of soup have been introduced, until now there are many kinds from which the housewife may choose
when she desires a dish that will start a meal in the right way and at the same time appeal to the appetite.
3. VALUE OF SOUP IN THE MEAL.--Not all persons have the same idea regarding the value of soup
as a part of a meal. Some consider it to be of no more value than so much water, claiming that it should be
fed to none but children or sick persons who are unable to take solid food. On the other hand, many personsbelieve that soup contains the very essence of all that is nourishing and sustaining in the foods of which it is
made. This difference of opinion is well demonstrated by the ideas that have been advanced concerning this
food. Some one has said that soup is to a meal what a portico is to a palace or an overture to an opera, while
another person, who