cooking_library_vol3.PDF

VOLUME THREE

SOUP

MEAT

POULTRY AND GAME

FISH AND SHELL FISH

1 / 148

PREFACE

This volume, which is the third of The Complete Library Of Cooking

includes soups and the high-protein foods, meat, poultry, game,

and fish. It therefore contains information that is of interest to every

housewife, for these foods occupy an important place in the majority

of meals.

In her study of Soup, she will come to a thorough appreciation of the

place that soup occupies in the meal, its chief purposes, and its

economic value. All the different kinds of soups are classified and

discussed, recipes for making them, as well as the stocks used in their

preparation, receiving the necessary attention. The correct serving of

soup is not overlooked; nor are the accompaniments and garnishes so

often required to make the soup course of the meal an attractive one.

In Meat, Parts 1 and 2, are described the various cuts of the

different kinds of meat--beef, veal, lamb, mutton, and pork--and the

part of the animal from which they are obtained, the way in which to

judge a good piece of meat by its appearance, and what to do with it

from the time it is purchased until all of it is used. All the methods

applicable to the cooking of meats are emphasized in this section.

Supplementing the text are numerous illustrations showing the ways in

which meat cuts are obtained. Besides, many of them are so reproduced

that actual cuts of meat may be readily recognized. Equipped with this

knowledge, the housewife need give no concern to the selection, care,

and cooking of every variety of meat.

In Poultry and Game, the selection and preparation of all kinds of

poultry receive attention. While such food is somewhat of a luxury in a

great many homes, it helps to relieve the monotony of the usual protein

foods, and it often supplies just what is desired for special occasions.

Familiarity with poultry and game is a decided asset to any housewife,

and success with their cooking and serving is assured through a study

of this text, for every step in their preparation is clearly explained

and illustrated.

In Fish and Shell Fish, the other high-protein food is treated in full

as to its composition, food value, purchase, care, and preparation. Such

interesting processes as the boning, skinning, and filleting of fish are

not only carefully explained but clearly illustrated. In addition to

recipes for fresh, salt, smoked, and canned fish are given directions

for the preparation of all edible shell fish and recipes for the various

stuffings and sauces served with fish.

Too much cannot be said about the importance of the subjects covered in

this volume and the necessity for a thorough understanding of them on

the part of every housewife. Indeed, a mastery of them will mean for her

an acquaintance with the main part of the meal, and when she knows how

to prepare these foods, the other dishes will prove a simple matter.

2 / 148

CONTENTS

SOUP 4

Value of Soup 4

Classification of Soups 6

Uses and Varieties of Soup Stock 7

The Stock Pot 9

Principal Ingredients in Soup 9

Processes Involved in Making Stock 10

Serving Soup 14

Recipes for Soup and Soup Accompaniment s 14

Stocks and Clear Soups 15

Heavy Thick Soups 17

Cream Soups 20

Purees 23

Chowders 24

Soup Accompaniments and Garnishes 25

MEAT 30

Value of Meat as Food 30

Structure and Composition of Meat 31

Purchase and Care of Meat 34

Purposes of Cooking Meat 36

Methods of Cooking Meat 37

Time Required for Cooking Meat 39

Beef--General Characteristics 40

Cuts of Beef 41

Steaks and Their Preparation 43

Roasts and Their Preparation 46

Preparation of Stews and Corned Beef 49

Beef Organs and Their Preparation 51

Making Gravy 52

Trying Out Suet and Other Fats 53

Preparation of Left-Over Beef 53

Veal 56

Cuts of Veal and Their Uses 56

Veal Cuts and Their Preparation 58

Veal Organs and Their Preparation 60

Preparation of Left-Over Veal 61

Mutton and Lamb--Comparison 62

Cuts of Mutton and Lamb 63

Preparation of Roasts, Chops, and Stews 64

Preparation of Left-Over Lamb and Mutto n 66

Pork 67

Cuts of Pork 68

Fresh Pork and Its Preparation 69

Cured Pork and Its Preparation 72

Preparation of Left-Over Pork 74

Serving and Carving of Meat 75

Sausages and Meat Preparations 75

Principles of Deep-Fat Frying 76

Application of Deep-Fat Frying 77

Timbale Cases 79

POULTRY AND GAME 81

Poultry as a Food 81

Selection of Poultry 82

Selection of Chicken 84

Selection of Poultry Other Than Chicken 86

Composition of Poultry 88

Preparation of Chicken for Cooking 88

3 / 148

Preparation of Poultry Other Than Chicken for Cooking 91

Cooking of Poultry 92

Stuffing for Roast Poultry 94

Boned Chicken 98

Dishes from Left-Over Poultry 102

Serving and Carving of Poultry 105

Game 106

Recipes for Game 106

FISH AND SHELL FISH 109

Fish in the Diet 109

Composition and Food Value of Fish 111

Purchase and Care of Fish 114

Cleaning Fish 117

Boning Fish 117

Skinning Fish 118

Filleting Fish 118

Methods of Cooking Fish 118

Recipes for Fish Sauces and Stuffings 118

Recipes for Fresh Fish 122

Recipes for Salt and Smoked Fish 127

Recipes for Canned Fish 129

Recipes for Left-Over Fish 131

Shell Fish--Nature, Varieties, and Use 131

Oysters and Their Preparation 133

Clams and Their Preparation 138

Scallops and Their Preparation 140

Lobsters and Their Preparation 140

Crabs and Their Preparation 144

Shrimp and Their Preparation 145

SOUP

SOUP AND ITS PLACE IN THE MEAL

VALUE OF SOUP

1. SOUP is a liquid food that is prepared by boiling meat or vegetables,

or both, in water and then seasoning and sometimes thickening the liquid

that is produced. It is usually served as the first course of a dinner,

but it is often included in a light meal, such as luncheon. While some

persons regard the making of soup as difficult, nothing is easier when

one knows just what is required and how to proceed. The purpose of this

Section, therefore, is to acquaint the housewife with the details of

soup making, so that she may provide her family with appetizing and

nutritious soups that make for both economy and healthfulness.

2. It is interesting to note the advancement that has been made with

this food. The origin of soup, like that of many foods, dates back to

practically the beginning of history. However, the first soup known was

probably not made with meat. For instance, the mess of pottage for which

Esau sold his birthright was soup made of red lentils. Later on meat

came to be used as the basis for soup because of the agreeable and

appetizing flavor it provides. Then, at one time in France a scarcity of

butter and other fats that had been used to produce moistness and

richness in foods, brought about such clear soups as bouillon and

consomme. These, as well as other liquid foods, found much favor, for

about the time they were devised it came to be considered vulgar to chew

4 / 148

food. Thus, at various periods, and because of different emergencies,

particular kinds of soup have been introduced, until now there are many

kinds from which the housewife may choose when she desires a dish that

will start a meal in the right way and at the same time appeal to

the appetite.

3. VALUE OF SOUP IN THE MEAL.--Not all persons have the same idea

regarding the value of soup as a part of a meal. Some consider it to be

of no more value than so much water, claiming that it should be fed to

none but children or sick persons who are unable to take solid food. On

the other hand, many persons believe that soup contains the very essence

of all that is nourishing and sustaining in the foods of which it is

made. This difference of opinion is well demonstrated by the ideas that

have been advanced concerning this food. Some one has said that soup is

to a meal what a portico is to a palace or an overture to an opera,

while another person, who evidently does not appreciate this food, has

said that soup is the preface to a dinner and that any work really worth

while is sufficient in itself and needs no preface. Such opinions,

however, must be reconciled if the true value of this food is to be

appreciated.

4. Probably the best way in which to come to a definite conclusion as to

the importance of soup is to consider the purposes it serves in a meal.

When its variety and the ingredients of which it is composed are thought

of, soup serves two purposes: first, as an appetizer taken at the

beginning of a meal to stimulate the appetite and aid in the flow of

digestive juices in the stomach; and, secondly, as an actual part of the

meal, when it must contain sufficient nutritive material to permit it to

be considered as a part of the meal instead of merely an addition. Even

in its first and minor purpose, the important part that soup plays in

many meals is not hard to realize, for it is just what is needed to

arouse the flagging appetite and create a desire for nourishing food.

But in its second purpose, the real value of soup is evident. Whenever

soup contains enough nutritive material for it to take the place of some

dish that would otherwise be necessary, its value cannot be

overestimated.

If soup is thought of in this way, the prejudice that exists against it

in many households will be entirely overcome. But since much of this

prejudice is due to the fact that the soup served is often unappetizing

in both flavor and appearance, sufficient attention should be given to

the making of soup to have this food attractive enough to appeal to the

appetite rather than discourage it. Soup should not be greasy nor

insipid in flavor, neither should it be served in large quantities nor

without the proper accompaniment. A small quantity of well-flavored,

attractively served soup cannot fail to meet the approval of any family

when it is served as the first course of the meal.

5. GENERAL CLASSES OF SOUP.--Soups are named in various ways, according

to material, quality, etc.; but the two purposes for which soup is used

have led to the placing of the numerous kinds into two general classes.

In the first class are grouped those which serve as appetizers, such as

bouillon, consomme, and some other broths and clear soups. In the second

class are included those eaten for their nutritive effect, such as cream

soups, purees, and bisques. From these two classes of soup, the one that

will correspond with the rest of the meal and make it balance properly

is the one to choose. For instance, a light soup that is merely an

appetizer should be served with a heavy dinner, whereas a heavy, highly

nutritious soup should be used with a luncheon or a light meal.

6. ECONOMIC VALUE OF SOUP.--Besides having an important place in the

5 / 148

Plik z chomika:

Inne pliki z tego folderu:

Inne foldery tego chomika: