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NINE SALMON RECIPES.

December 20, 2016 | Author: | Posted in Cooking

Boiled salmon.————– Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish. Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to …

THE CHEMISTRY AND ECONOMY OF SOUP-MAKING.

December 20, 2016 | Author: | Posted in Cooking

Stock being the basis of all meat soups, and, also, of all the principal sauces, it is essential to the success of these culinary operations, to know the most complete and economical method of extracting, from a certain quantity of meat, the best possible stock or broth. The theory and philosophy of this process we …

ABC OF SOUP MAKING.

December 19, 2016 | Author: | Posted in Cooking

Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good rich soup, is …

FRUIT COCKTAILS.

December 19, 2016 | Author: | Posted in Cooking

Cocktails made of a combination of fruits are often served as the first course of a meal, usually a luncheon or a dinner, to precede the soup course. In warm weather, they are an excellent substitute for heavy cocktails made of lobster or crab, and they may even be used to replace the soup course. …

PREPARE AND COOK MACARONI.

December 19, 2016 | Author: | Posted in Cooking

Macaroni is a product of wheat prepared from a hard, clean, glutenous grain. The grain is ground into a meal called semolina, from which the bran is excluded. This is made into a tasty dough by mixing with hot water in the proportion of two thirds semolina to one third water. The dough after being …

MACARONI RECIPES.

December 19, 2016 | Author: | Posted in Cooking

Home-made macaroni.—————— To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly …

IMPORTANCE OF FOOD ELEMENTS

December 19, 2016 | Author: | Posted in Cooking

The purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body. Every breath, every thought, every motion, wears out some portion of the delicate and wonderful house in which we live. Various vital processes remove these worn …

COOKING OF GRAINS

December 19, 2016 | Author: | Posted in Cooking

All grains, with the exception of rice, and the various grain meals, require prolonged cooking with gentle and continuous heat, in order to so disintegrate their tissues and change their starch into dextrine as to render them easy of digestion. Even the so-called \”steam-cooked\” grains, advertised to be ready for use in five or ten …

FIVE FISH SOUPS.

December 19, 2016 | Author: | Posted in Cooking

Fish stock.———– Ingredients:- 2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water. Mode:- Cut up the fish, and put it, …