Woman's Institute of Domestic Arts and Sciences / 2008-06-06 00:00:00

EBOOK LIBRARY OF COOKERY, VOL. 3 ***


Produced by Charles Aldarondo, Keren Vergon,
Steve Schulze and PG Distributed Proofreaders


WOMAN'S INSTITUTE LIBRARY OF COOKERY
VOLUME THREE

SOUP
MEAT
POULTRY AND GAME
FISH AND SHELL FISH

WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.


PREFACE
This volume, which is the third of the Woman's Institute Library of
Cookery, includes soups and the high-protein foods, meat, poultry, game,
and fish. It therefore contains information that is of interest to every
housewife, for these foods occupy an important place in the majority
of meals.
In her study of _Soup,_ she 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, receiving 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.
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