Cooking Library (volume 3)

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Cooking Library (volume 3)

In your study of Soup� you 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� receive 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. Equipped with this knowledge� you will need to 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 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 cook� and success with their cooking and serving is assured through a study of this text� for every step in their preparation is clearly explained. 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 carefully explained. 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 importanceof the subjects covered in this volume and the necessity for a thorough understanding of them on the part of every cook. Indeed� a mastery of them will mean for you an acquaintance with the main part of the meal� and when you know how to prepare these foods� the other dishes will prove a simple matter.
Contents of Cooking Library (volume 3)

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
Purees
Chowders
Soup Accompaniments and Garnishes
MEAT
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
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 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
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

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