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Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm

MEAT COOKERY · H. Russell Cross and E. Curtis Green · 1977

OPEN CHAPTER

Tender cuts of meat are best cooked with dry heat such as broiling, roasting, and panbroiling. Less tender cuts of meat are tenderized by cooking with _moist_ heat. Connective tissue is softened and tenderized ...

Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm

MEAT COOKERY · H. Russell Cross and E. Curtis Green · 1977

OPEN CHAPTER

Tender cuts of meat are best cooked with dry heat such as broiling, roasting, and panbroiling. Less tender cuts of meat are tenderized by cooking with _moist_ heat. Connective tissue is softened and tenderized ...

Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

STORING AND COOKING DRIED FOODS · Woman's Institute of Domestic Arts and Sciences · 2006

OPEN CHAPTER

... Long, slow cooking at a low temperature is better for all kinds of dried foods than rapid cooking. The fireless cooker will be found valuable for cooking dried foods.

Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

SHELL BEANS · Woman's Institute of Domestic Arts and Sciences · 2006

OPEN CHAPTER

... The fireless cooker and the double boiler are excellent utensils for the cooking of dried beans, because they cook the beans at a temperature below boiling point. They therefore cook the beans soft with ...

Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

STEAM-PRESSURE METHODS · Woman's Institute of Domestic Arts and Sciences · 2006

OPEN CHAPTER

... CANNING WITH A PRESSURE COOKER.--For canning by steam pressure, a number of different kinds of pressure cookers are to be had, but in principle they are all alike and they are always made ...

Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm

MEAT COOKERY · H. Russell Cross and E. Curtis Green · 1977

OPEN CHAPTER

Tender cuts of meat are best cooked with dry heat, as by broiling, roasting, or pan broiling. Less tender cuts of meat are tenderized by cooking with moist heat. Connective tissue is softened and ...

Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

CABBAGE AND ITS PREPARATION · Woman's Institute of Domestic Arts and Sciences · 2006

OPEN CHAPTER

... Cabbage is a vegetable that has many uses and is eaten both raw and cooked. Numerous opinions exist about the difference in digestibility between raw and cooked cabbage, as well as the best ways ...

Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

GENERAL METHODS OF PREPARATION AND COOKING · Woman's Institute of Domestic Arts and Sciences · 2006

OPEN CHAPTER

Still, high-protein foods, such as beans, peas, and lentils, can be much improved if they are cooked in water that is not very hard. The lime in hard water has a tendency to ...

Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

GENERAL METHODS OF PREPARATION AND COOKING · Woman's Institute of Domestic Arts and Sciences · 2006

OPEN CHAPTER

... Therefore such vegetables should be cooked in an open vessel in order that the flavor may be decreased by evaporation. Vegetables mild in flavor, however, are improved by being cooked in a closed vessel ...

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

CHAPTER VIII. · Muskett, Philip E., -1909 · 2003

OPEN CHAPTER

In England, the Education Department conditionally wants aid to Cookery Instruction in connection with State Aided Primary Schools under the following stipulations: what provision as to buildings, &c., has been made for Cookery Instruction ...

Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

POINTS TO OBSERVE IN COOKING EGGS · Woman's Institute of Domestic Arts and Sciences · 2006

OPEN CHAPTER

... An egg cooked in this way is more digestible and appetizing than one that is boiled until it becomes hard and tough. 42. The low temperature at which eggs will cook in the shell ...

Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm

MEAT COOKERY · H. Russell Cross and E. Curtis Green · 1977

OPEN CHAPTER

... Braising or cooking in liquid is recommended. Kidneys Beef kidneys should be cooked in liquid or braised. Before cooking, remove membrane and hard parts. Slice or cut kidney in pieces, if desired. Sweetbreads Sweetbreads ...

Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

NUTRITIVE VALUE OF EGGS · Woman's Institute of Domestic Arts and Sciences · 2006

OPEN CHAPTER

... Whether or not the cooking of eggs has any effect on their digestibility is a matter that has also been investigated. The results of the experiments made indicate that cooking makes some difference with ...

The Manufacture of Tomato Products

CHAPTER VIII · W. G. Hier · 1911

OPEN CHAPTER

The other causes of poor colored catsup are scorching at some stage in the manufacturing process and too much cooking. By too much cooking is not only meant too long a cook at one ...

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

FIFTY RECIPES FOR MEAT DISHES · Muskett, Philip E., -1909 · 2003

OPEN CHAPTER

... Water boils at 212, but simmering heat is 180, and meat cannot be properly stewed if it is cooked quicker than this. One of the great faults of English cooks is that they cook ...

Every Step in Canning: The Cold-Pack Method

EXPENSIVE OUTFITS NOT ESSENTIAL · Grace Viall Gray · 1919

OPEN CHAPTER

... The steam-pressure and the pressure cookers are more complicated but more efficient. Some prefer the aluminum pressure cooker because it can be used for everyday cooking in the home. Pressure cookers are expensive ...

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

CHAPTER VIII. · Muskett, Philip E., -1909 · 2003

OPEN CHAPTER

The preceding naturally leads up to the main point, namely, the controlling influence which cookery exercises over health. Now if I were asked to name the one single cause which produces more indigestion than ...

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

PART II. · Muskett, Philip E., -1909 · 2003

OPEN CHAPTER

AUSTRALIAN COOKERY RECIPES AND ACCESSORY KITCHEN INFORMATION. MRS. H. WICKEN. Diplomee of the National Training School for Cookery, London; Lecturer on Cookery to the Technical College, Sydney.

Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

STRING BEANS · Woman's Institute of Domestic Arts and Sciences · 2006

OPEN CHAPTER

... The cooking of string beans is similar to that of asparagus, except that they require longer cooking. Put them, either whole or cut into a kettle, cover them with boiling water to which has ...

Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

FOOD VALUE OF FRUITS · Woman's Institute of Domestic Arts and Sciences · 2006

OPEN CHAPTER

... Some authorities believe that cooking increases the amount of acid, while others hold the view that, when fruit is cooked without removing the skins and seeds, the acid contained in the seeds and skins ...

The Manufacture of Tomato Products

CHAPTER IV. CONDENSING THE STRAINED OR CRUSHED TOMATOES 26 · W. G. Hier · 1911

OPEN CHAPTER

Vacuum pan—types of open kettles—steam pressure—copper jacketed kettles—tinning kettles—advantages of various types of kettles—glass-lined tank—cypress tank—cleaning kettles—coil leaks—starting the cooking—methods of gauging ...

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

EPIGRAPH · Muskett, Philip E., -1909 · 2003

OPEN CHAPTER

... ON SCHOOL COOKERY, AND ITS INFLUENCE ON THE AUSTRALIAN DAILY LIFE. Enormous consumption of meat and of tea in Australia--A contest between a semi-tropical climate and Anglo-Saxon heredities Progressive changes in ...

Secrets of Meat Curing and Sausage Making

FOR MEAT PACKERS, SAUSAGE MAKERS AND BUTCHERS · B. Heller & Co. · 1920

OPEN CHAPTER

[Illustration] This Cooking Thermometer is one especially designed and adapted for use when cooking Bologna, Frankfurts, Hams, etc. It is well protected and the scale is in large, plain figures easy to read. It ...

Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

INDEX · Woman's Institute of Domestic Arts and Sciences · 2006

OPEN CHAPTER

... Preparation and cooking of beets, and cooking of cabbage, and cooking of fresh shell beans, and cooking of string beans, and cooking of vegetables, General methods of, of asparagus for cooking, of beans, of ...