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Most Recent Articles
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- A Couple Of Recipes For Oysters
FRIED OYSTERS.--Of all the dishes prepared from oysters, fried oysters undoubtedly find favor with the greatest number of persons. However, unless care is taken in frying the oysters, they are likely to be somewhat indigestible. Deep fat should be used for this purpose, and it should be hot enough to brown a - A Look At Clams And How To Prepare Them
NATURE AND DIGESTIBILITY OF CLAMS.--Clams are bivalves similar to oysters in both form and composition. Because of the similarity in composition, they are utilized in much the same ways as oysters, being used extensively for food in parts of the country where the supply is large. There are numerous varieties - All About Shell Fish
Besides the varieties of fish that have already been considered, the general term fish also includes SHELL FISH. Fish of this kind are different in structure from bony fish, for they are acquatic animals that are entirely or partly encased in shells. They include mollusks, or bivalves, such as oysters, - Baking Fish And Haddock
BAKED FISH.--Good-sized fish, that is, fish weighing 4 or 5 pounds, are usually baked. When prepared by this method, fish are very satisfactory if they are spread out on a pan, flesh side up, and baked in a very hot oven with sufficient fat to flavor them well. A fish of large size, however, is especially - Inside Of The Meat We Eat
CARBOHYDRATE IN MEAT.--In the liver and all muscle fibers of animals is stored a small supply of carbohydrate in a form that is called glycogen, or muscle sugar. However, there is not enough of this substance to be of any appreciable value, and, so far as the methods of cookery and the uses of meat as food are - Learn All About Veal
Veal is the name applied to the flesh of a slaughtered calf. This kind of meat is at its best in animals that are from 6 weeks to 3 months old when killed. Calves younger than 6 weeks are sometimes slaughtered, but their meat is of poor quality and should be avoided. Meat from a calf that has not reached the - Lobster And How To Prepare Them
DISTING
sea food, lobsters are perhaps the most popular. They are found along the North Atlantic and North Pacific seacoasts. Alive, they are mottled bluish-green in color, but upon being cooked they change to bright red. As soon as they are caught, many of them are - Making A Boiled Dinner
BOILED DINNER.--Corned beef is especially adaptable to what is commonly termed a boiled dinner. Occasionally it is advisable for the housewife to vary her meals by serving a dinner of this kind. In addition to offering variety, such a dinner affords her an opportunity to economize on fuel, especially if gas or - Making Braised Beef, Pot Roast Beef, Or Beef Loaf
BRAIZED BEEF.--An excellent way in which to cook a piece of beef that is cut from the rump or lower round is to braize it. This method consists in placing the meat on a rack over a small quantity of water in a closed pan and then baking it in the oven for about 4 hours. Vegetables cut into small pieces are - Making Chicken Croquettes And Turkey Hash With Left Overs
Chicken Croquettes.--Left-over chicken may be used to advantage for croquettes made according to the following recipe. When the ingredients listed are combined with chicken, an especially agreeable food will be the result. If there is not sufficient cold chicken to meet the requirements, a small quantity - Making Chicken Stew With Dumplings
CHICKEN STEW WITH DUMPLINGS OR NOODLES.--Perhaps the most common way of preparing chicken is to stew it. When chicken is so cooked, such an addition as dumplings or noodles is generally made because of the excellent food combination that results. For stewing, an old chicken with a great deal of flavor - Making Gravy And Suet
To meats prepared in various ways, gravy--that is, the sauce made from the drippings or juices that cook out of steaks, roasts, and stews, or from the broth actually cooked from the meat as for soup--is a valuable addition, particularly if it is well made and properly seasoned. A point to remember in this - Making Household Stock, White Stock, And Consomme
Household Stock.--If it is desired to make a stock that may be kept on hand constantly and that may be used as a foundation for various kinds of soups, sauces, and gravies, or as a broth for making casserole dishes, household stock will be found very satisfactory. Such stock made in quantity and kept in a - Making Maryland Fried Chicken
MARYLAND FRIED CHICKEN.--Maryland fried chicken is a popular dish with many persons. As a rule, corn fritters are used as a garnish and Served with the chicken, and strips of crisp bacon are placed over the top of it. Often, too, potato croquettes are served on the same platter, a combination that makes - Making Oyster Stew
OYSTER STEW.--If an extremely nutritious way of preparing oysters is desired, oyster stew should be selected. This is perhaps the simplest way in which to cook oysters, and yet care must be exercised in making this dish, for the oysters should not be cooked too long and the milk, which must be brought to the - Making Soup Fritters, Egg balls, And More
SOUP FRITTERS.--If an entirely different kind of soup accompaniment from those already mentioned is desired, soup fritters will no doubt find favor. These are made by combining certain ingredients to form a batter and then dropping small amounts of this into hot fat and frying them until they are crisp and - Making Your Own Christmas Trees
Early each in the western world both owns an artificial Christmas hierarchy or ventures out to grip an honestly fir hierarchy every Christmas point. Parents and children alike all passion to bedeck the ranking with stuff. Originally the traditional Christmas hierarchy jumble consisted of dried cranberries, popcorn, lollies and candles but nowadays the average Christmas ranking has fairly evolved and the - Preparation Of Poultry For The Market And Storage
PREPARATION OF POULTRY FOR MARKET.--The manner in which poultry is prepared for market has a great bearing on its quality as food. In some cases, the preparation falls to the producer, and often, when birds are raised in quantities, they are sold alive and dressed by the butcher. However, poultry that is - Preparing The Stews And Making Corned Beef
Cuts Suitable for Stewing and Corning.--Because of the large variety of cuts obtained from a beef, numerous ways of cooking this meat have been devised. The tender cuts are, of course, the most desirable and the most expensive and they do not require the same preparation as the cheaper cuts. However, the poorer
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