Twenty-Five Cent Dinners for Families of Six
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In our eReader you can find the full English version of the book. Read Twenty-Five Cent Dinners for Families of Six Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Twenty-Five Cent Dinners for Families of Six
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It is a palatable and nutritious diet whether eaten green, parched, or ground into meal.
CHAPTER VII.
Cheap Fish and Meat Dinners, I have already spoken of the value of fish as strengthening food, and in support of what I say I need only to remind you now vigorous and healthy the inhabitants of the sea coast usually are, especially if they eat red-blooded fish. This fact, in connection with the abundance and cheapness of fish makes it an important article in the dietary of the good housekeeper....
Fish imay be cooked by boiling, baking, broiling, and frying; boil- ing is the least economical method of cooking fish, and fish soup, or 44 fish chowder the most saving; broiled fish wastes but little of its nutri- ment, but its bulk is decreased; baked fish ranks next to fish soup in point of economy.
Fish are preserved for winter use by cleaning them, rubbing them with salt, packing them in layers, and covering them with brine. An excellent way of pickling fish is to clean them, cut off the heads, tails, and fins, wash them, and then rub them well with salt and spice, pack them in layers in an earthen crock or deep dish, cover them with vine- gar, and tie the jar over with buttered paper; they are then ready to bake slowly for about four hours; and will keep for three or four weeks after they are cooked.
What to read after Twenty-Five Cent Dinners for Families of Six?
You can find similar books in the "Read Also" column, or choose other free books by Corson, Juliet, 1842-1897. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
It is a palatable and nutritious diet whether eaten green, parched, or ground into meal.
CHAPTER VII.
Cheap Fish and Meat Dinners, I have already spoken of the value of fish as strengthening food, and in support of what I say I need only to remind you now vigorous and healthy the inhabitants of the sea coast usually are, especially if they eat red-blooded fish. This fact, in connection with the abundance and cheapness of fish makes it an important article in the dietary of the good housekeeper....
Fish imay be cooked by boiling, baking, broiling, and frying; boil- ing is the least economical method of cooking fish, and fish soup, or 44 fish chowder the most saving; broiled fish wastes but little of its nutri- ment, but its bulk is decreased; baked fish ranks next to fish soup in point of economy.
Fish are preserved for winter use by cleaning them, rubbing them with salt, packing them in layers, and covering them with brine. An excellent way of pickling fish is to clean them, cut off the heads, tails, and fins, wash them, and then rub them well with salt and spice, pack them in layers in an earthen crock or deep dish, cover them with vine- gar, and tie the jar over with buttered paper; they are then ready to bake slowly for about four hours; and will keep for three or four weeks after they are cooked.
What to read after Twenty-Five Cent Dinners for Families of Six?
You can find similar books in the "Read Also" column, or choose other free books by Corson, Juliet, 1842-1897. [from Old Catalog] to read onlineMoreLess
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