- Preparing Steaks For Cooking
Steaks Obtained From the Loin. From the loin are cut Delmonico steaks, porterhouse steaks,hip-bone steaks, flat-bone steaks and sirloin steaks. When steaks are cut from the flesh of animals in good condition, they are all very tender and may be used for the quick methods of cookery, such as broiling. - Prepare Your Chicken To Be Fried
As has been mentioned, birds slightly older and larger than those used for broiling should be fried, because frying is a slower method and gives the flesh a more thorough cooking. However, most of the dishes commonly known as fried poultry are not fried, but sauted in shallow fat. The same principles employed in - More Ways To Cook Your Pork
SAUTED OR BROILED PORK.--Slices cut from the ribs and loin of pork are called chops, and those obtained from the shoulder and hind legs are called steaks. These, together with the tenderloin, the small piece of lean, tender meat lying under the bones of the loin and seldom weighing more than a pound, are - Meat Is An Important Part Of A Diet
In its broadest sense, MEAT may be considered as "any clean, sound, dressed or properly prepared edible part of animals that are in good health at the time of slaughter." However, the flesh of carnivorous animals--that is, animals that eat the flesh of other animals--is so seldom eaten by man, that the term - Making Rice And Meat Patties
RICE-AND-MEAT PATTIES.--Sometimes not enough meat remains after a meal to make a tasty dish by itself. In such a case, it should be combined with some other food, especially a starchy one, so as to extend its flavor and produce a dish that approaches nearer a balanced ration than meat alone does. A small amount - Making Jellied Chicken and Chicken Bechamel
JELLIED CHICKEN.--The housewife who desires to serve an unusual chicken dish will find that there is much in favor of jellied chicken. Aside from its food value, jellied chicken has merit in that it appeals to the eye, especially if the mold used in its preparation has a pleasing shape. - Making Different Types Of Chowder
CLAM CHOWDER.--The flavor of clams, like that of oysters and other kinds of sea food, is offensive to some persons, but where this is not the case, clam chowder is a popular dish of high food value. This kind of soup is much used in localities where clams are plentiful. - Making Different Type Of Noodle Soups
Noodle Soup.--The addition of noodles to soup increases its food value to a considerable extent by providing carbohydrate from the flour and protein from the egg and flour. Noodle soup is a very attractive dish if the noodles are properly made, for then they will not cause the soup to become cloudy when they - Making Chicken Pie, Chicken Curry, Or Chicken Casserole
CHICKEN PIE.--A good change from the usual ways of serving chicken may be brought about by means of chicken pie. Such a dish is simple to prepare, and for it may be used young or old chicken. - Making Broiled Fish
BROILED FISH.--The best way in which to cook small fish, thin strips of fish, or even good-sized fish that are comparatively thin when they are split open is to broil them. Since in this method of cooking the flavor is entirely retained, it is especially desirable for any fish of delicate flavor. - Let's Cook Poultry
With poultry, as in the case of meats of any kind, it is the composition that determines the method of cookery; and, as the structure and composition of the tissue of poultry do not differ materially from those of meats, the application of the various cooking methods is practically the same. Young and tender - Information Regarding Pork
PORK is the flesh of slaughtered swine used as food. It is believed to be more indigestible than other meats, but if it is obtained from a young and properly fed animal, it is not only digestible, but highly appetizing, and, when eaten occasionally, it is very wholesome. - Information About Drawing Your Chicken
DRAWING A CHICKEN.--By drawing a chicken is meant the taking out of the entrails and removing all parts that are not edible. Although this work will be done by some butchers, the better plan is to do it at home, for, as has been stated, chicken or any other poultry must be cooked very soon after the entrails are - How To Prepare Poultry Besides Chicken
PREPARATION OF TURKEY.--The preparation of a plucked turkey for cooking is almost identically the same as that of a plucked chicken. Begin the preparation by singeing it; that is, hold it over a flame and turn it so that all the hairs on the skin will be burned off. Then look the skin over carefully, remove - How To Make Stock For Your Soup
Although the making of stock or soup is a simple process, it must necessarily be a rather long one. The reason for this is that all flavor cannot be drawn from the soup materials unless they are subjected to long, slow cooking at a temperature lower than the boiling point. With this point definitely - How To Choose Chicken For Dinner
To be able to select chicken properly, the housewife must be familiar with the terms that are applied to chickens to designate their age or the cookery process for which they are most suitable. Chicken is a general name for all varieties of this kind of poultry, but in its specific use it means a common - Having Fish In Your Diet
FISH provides another class of high-protein or tissue-building food. As this term is generally understood, it includes both vertebrate fish--that is, fish having a backbone, such as salmon, cod, shad, etc.--and many other water animals, such as lobsters, crabs, shrimp, oysters, and clams. A distinction, - Finding Out How Fresh Are Your Chicken
DETERMINING THE AGE OF CHICKEN.--An excellent way in which to determine the age of a chicken that has been dressed consists in feeling of the breast bone at the point where it protrudes below the neck. In a very young chicken, a broiler, for instance, the point of this bone will feel like cartilage, which is - Different Ways To Cook Steak
Pan-Broiled Steak.--If it is impossible to prepare the steak in a broiler, it may be pan-broiled. In fact, this is a very satisfactory way to cook any of the tender cuts. To carry out this method, place a heavy frying pan directly over the fire and allow it to become so hot that the fat will smoke when put - Different Types Of Stock For Your Soup
MEANING AND USE OF STOCK.--In order that soup-making processes may be readily grasped by the housewife, she should be thoroughly familiar with what is meant by stock, which forms the foundation of many soups. In looking into the derivation of this term, it will be found that the word stock comes from an
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