| Author |
Woman's Institute of Domestic Arts and Sciences |
| Title |
Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish
|
| Note |
Reading ease score: 78.5 (7th grade). Fairly easy to read.
|
| Credits |
Produced by Charles Aldarondo, Keren Vergon, Steve Schulze
and PG Distributed Proofreaders
|
| Summary |
"Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game" is a practical cookbook published in the early 20th century, focusing on essential cooking techniques and recipes for foundational food items. This volume specifically addresses the preparation of soups and various proteins such as meat, poultry, and fish, aiming to equip housewives with the knowledge necessary for enhancing their meal offerings and maximizing food economy. The opening of this comprehensive guide sets the stage for the importance of soups in meals, emphasizing their dual roles as appetizers and nutritious components. It discusses the history and classification of soups, detailing the essential ingredients and methods for making stock, which serves as the foundation for countless soup varieties. As the text progresses, it seamlessly transitions into the preparation of meats, detailing the cuts, cooking methods, and best practices for selecting and caring for these protein sources. This foundational information aims to demystify cooking processes, making them accessible and manageable for every housewife. (This is an automatically generated summary.)
|
| Language |
English |
| LoC Class |
TX: Technology: Home economics
|
| Subject |
Cooking, American
|
| Category |
Text |
| EBook-No. |
9937 |
| Release Date |
Feb 1, 2006 |
| Most Recently Updated |
Dec 27, 2020 |
| Copyright Status |
Public domain in the USA. |
| Downloads |
76 downloads in the last 30 days. |
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