Foods That Will Win the War And How to Cook Them (1918)
Foods That Will Win the War And How to Cook Them (1918)
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To quickly assess the difficulty of the text, read a short excerpt:
To 1 pint of water in which meat is cooked, add 1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 cupmilk, thoroughly blended. When at boiling point, add one beaten egg, 1tablespoon chopped parsley and 1 tablespoon cold water well mixed, Addcooked meat and serve.
[Illustration: VEAL] Neck for stews.
Shoulder for inexpensive chops.
Sweetbread--broiled or creamed.
Breast for roast or pot roast.
Loin for roast.
Rump for stews.
Cutlet for broiling.
[Illustration: BEEF] [Illustration: LA...MB AND MUTTON] Neck--use for stews.
Shoulder for cheaper chops.
Breast for roast Ribs for chops or crown roast.
Loin for roast.
Flank for stews.
Leg for cutlet and roast.
[Illustration: PORK] Head for cheese.
Shoulder same as ham but have it boned. Has same flavor and is muchcheaper.
Loin used for chops or roast.
Ham for boiling, roasting or pan broiling.
LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTEDTO THEIR USE | ANIMAL | ORGAN | SOURCE | METHODS OF COOKING -------------+------------+-------------------------- Brains | Sheep | Broiled or scrambled | Pork | with egg -------------+------------+-------------------------- | Veal | Heart | Pork | Stuffed, baked or broiled | Beef | -------------+------------+-------------------------- | Beef | Kidney | Lamb | Stewed or sauted | Veal | -------------+------------+------------------------- | Beef | Fried, boiled, sauted or Liver | Veal | broiled | Lamb | -------------+------------+------------------------- Sweetbreads | Young Veal | Creamed, broiled | Young Beef | -------------+------------+------------------------- Tail | Beef | Soup or boiled | Pork | -------------+------------+------------------------- Tongue | Beef | Boiled, pickled, corned | Pork | -------------+------------+------------------------- Tripe | Veal | Broiled or boiled -------------+------------+------------------------- Fat | All Animals| Fried out for cooking or | | soap making -------------+------------+------------------------- | | Pickled or boiled or used Pigs Feet | Pork | with meat from head | | for head cheese -------------+------------+-------------------------- COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES |Carbo- |Mineral| | Water |Protein| Fat |hydrate|Matter |Calories Name | % | % | % | % | % | per lb.
What to read after Foods That Will Win the War And How to Cook Them (1918)?
You can find similar books in the "Read Also" column, or choose other free books by Goudiss Alberta Moorhouse to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
To 1 pint of water in which meat is cooked, add 1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 cupmilk, thoroughly blended. When at boiling point, add one beaten egg, 1tablespoon chopped parsley and 1 tablespoon cold water well mixed, Addcooked meat and serve.
[Illustration: VEAL] Neck for stews.
Shoulder for inexpensive chops.
Sweetbread--broiled or creamed.
Breast for roast or pot roast.
Loin for roast.
Rump for stews.
Cutlet for broiling.
[Illustration: BEEF] [Illustration: LA...MB AND MUTTON] Neck--use for stews.
Shoulder for cheaper chops.
Breast for roast Ribs for chops or crown roast.
Loin for roast.
Flank for stews.
Leg for cutlet and roast.
[Illustration: PORK] Head for cheese.
Shoulder same as ham but have it boned. Has same flavor and is muchcheaper.
Loin used for chops or roast.
Ham for boiling, roasting or pan broiling.
LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTEDTO THEIR USE | ANIMAL | ORGAN | SOURCE | METHODS OF COOKING -------------+------------+-------------------------- Brains | Sheep | Broiled or scrambled | Pork | with egg -------------+------------+-------------------------- | Veal | Heart | Pork | Stuffed, baked or broiled | Beef | -------------+------------+-------------------------- | Beef | Kidney | Lamb | Stewed or sauted | Veal | -------------+------------+------------------------- | Beef | Fried, boiled, sauted or Liver | Veal | broiled | Lamb | -------------+------------+------------------------- Sweetbreads | Young Veal | Creamed, broiled | Young Beef | -------------+------------+------------------------- Tail | Beef | Soup or boiled | Pork | -------------+------------+------------------------- Tongue | Beef | Boiled, pickled, corned | Pork | -------------+------------+------------------------- Tripe | Veal | Broiled or boiled -------------+------------+------------------------- Fat | All Animals| Fried out for cooking or | | soap making -------------+------------+------------------------- | | Pickled or boiled or used Pigs Feet | Pork | with meat from head | | for head cheese -------------+------------+-------------------------- COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES |Carbo- |Mineral| | Water |Protein| Fat |hydrate|Matter |Calories Name | % | % | % | % | % | per lb.
What to read after Foods That Will Win the War And How to Cook Them (1918)?
You can find similar books in the "Read Also" column, or choose other free books by Goudiss Alberta Moorhouse to read onlineMoreLess
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