Category: American Literature
[Transcriber's Note: Bold text is surrounded by =equal signs=, underlined text is surrounded by ~tildes~ and italic text is surrounded by _underscores_. Some tables were split to make them thinner, some were unable to be split.]
To be sure of success in meat cookery, know first the structure of the cut of meat you are to prepare, then use a standard tested method for making that cut tender, flavory and...
4. Part 4Hams smoked in the stockinet covering retain their shape and keep moist and juicy to the last slice. The covering should be left on the raw ham and folded or tied over the cut s...
8. Part 8Pour two cups of scalded milk (or part milk and part water) over one cup and a half of rolled oats, add two tablespoons of sugar or molasses. When cooled to lukewarm, add one-th...
7. Part 7Fresh vegetables should be whole and sound when purchased. Roots and tubers require special care as to cleanliness. Perishable vegetables should be used as soon as purchased. If...
1. Part 1[Transcriber's Note: Bold text is surrounded by =equal signs=, underlined text is surrounded by ~tildes~ and italic text is surrounded by _underscores_. Some tables were split t...
5. Part 5For deep frying and sautéing, care should be taken not to heat the fat to too high a temperature, as burning decomposes the fat and renders it less digestible. In deep fat fryin...
3. Part 3When buying beef, see that it is bright red in color, streaked with fat—and firm. The streaks of fat add to the food value and make a more flavory steak or roast. Veal is pink i...
2. Part 2+--------------------+------------+-------------+-------------------+----------------- | FOOD 30% | SHELTER 25%|OPERATING 15%| CLOTHING 15% | CONTINGENCY 15% +------------------...
9. Part 9Stove Ice chest Kitchen cabinet Kitchen table Recipe file Teakettle Kitchen scales Coffee grinder Bread board Chopping bowl and knife Pancake turner Waffle iron Egg beater Cream...