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.
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