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Joseph Silva - ArticlesPreparing The Stews And Making Corned BeefCuts 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 Preparing Sausages And MeatsIn addition to the fresh, raw meats that the housewife can procure for her family, there are on the market numerous varieties of raw, smoked, cooked, and partly cooked meats, which are generally included under the term SAUSAGES. These meats are usually highly seasoned, so they keep better than do fresh meats. Preparation Of Poultry For The Market And StoragePREPARATION 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 Making Soup Fritters, Egg Balls, And MoreSOUP 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 Oyster StewOYSTER 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 Maryland Fried ChickenMARYLAND 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 Household Stock, White Stock, And ConsommeHousehold 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 Gravy And SuetTo 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 Chicken Stew With DumplingsCHICKEN 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 Chicken Croquettes And Turkey Hash With Left OversChicken 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
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