Toledo Public Schools Course in Domestic Science
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In our eReader you can find the full English version of the book. Read Toledo Public Schools Course in Domestic Science 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 Toledo Public Schools Course in Domestic Science
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To quickly assess the difficulty of the text, read a short excerpt:
Tomato Sauce- For recipe see Lesson 22, First Year.
46 LESSON 13.
Pork.
Pork is the name given to the flesh of a pig or hog. It should be eaten sooh after it is killed and dressed. Good pork snould be pale red in color, firm, ami the fat white and clear. Pork has more fat than any other meat. The leaf lard comes from leaf-shaped pieces of solid fat which lie just inside the flank. Fresh pork is hard to digest, but is made more wholesome by salting and smoking. Pork should be thoroughly cooked a...nd eaten only in cold weather, as it is more liable to disease than any other meat.
Pork Chart.
Cuts of Pork.
1 — Ham. Frying and boiling.
2. — Tenderloin. Frying and roasting.
3. — ^Loin. Chops and roast.
4. — Ribs,. Chops and roast.
, 5. — ;Leaf lard (inside). Lard.
6. — Tail piece. Sausage.
7. — Clear back fat. Salt pork.
8. — Flawk. Salt pork and bacon. r 9. — Shoulder. Boiling.
' to.— -Jowl. Head cheese.
" I'l .'^— Hocks. Pickling and boiling.
12. — Feet. Pickling and boiling.
What to read after Toledo Public Schools Course in Domestic Science?
You can find similar books in the "Read Also" column, or choose other free books by Toledo Public Schools to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Tomato Sauce- For recipe see Lesson 22, First Year.
46 LESSON 13.
Pork.
Pork is the name given to the flesh of a pig or hog. It should be eaten sooh after it is killed and dressed. Good pork snould be pale red in color, firm, ami the fat white and clear. Pork has more fat than any other meat. The leaf lard comes from leaf-shaped pieces of solid fat which lie just inside the flank. Fresh pork is hard to digest, but is made more wholesome by salting and smoking. Pork should be thoroughly cooked a...nd eaten only in cold weather, as it is more liable to disease than any other meat.
Pork Chart.
Cuts of Pork.
1 — Ham. Frying and boiling.
2. — Tenderloin. Frying and roasting.
3. — ^Loin. Chops and roast.
4. — Ribs,. Chops and roast.
, 5. — ;Leaf lard (inside). Lard.
6. — Tail piece. Sausage.
7. — Clear back fat. Salt pork.
8. — Flawk. Salt pork and bacon. r 9. — Shoulder. Boiling.
' to.— -Jowl. Head cheese.
" I'l .'^— Hocks. Pickling and boiling.
12. — Feet. Pickling and boiling.
What to read after Toledo Public Schools Course in Domestic Science?
You can find similar books in the "Read Also" column, or choose other free books by Toledo Public Schools to read onlineMoreLess
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