Foods That Will Win the War And How to Cook Them (1918)
Foods That Will Win the War And How to Cook Them (1918)
Goudiss Alberta Moorhouse
The book Foods That Will Win the War And How to Cook Them (1918) was written by author Goudiss Alberta Moorhouse Here you can read free online of Foods That Will Win the War And How to Cook Them (1918) book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is Foods That Will Win the War And How to Cook Them (1918) a good or bad book?
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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.
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