| (Published: Thu, 07 May 2009 19:13:43 -0600) |
| ABC OF SOUP MAKING. |
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Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing go |
| Author: Cliff Matthew |
| Directory: Food & Drink - Cooking |
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| (Published: Thu, 07 May 2009 19:13:43 -0600) |
| BARLEY, THE NUTRITIOUS GRAIN. |
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Barley is stated by historians to be the oldest of all cultivated grains. It seems to have been the principal bread plant among the ancient Hebrews, Greeks, and Romans. The Jews especially held the grain in high esteem, and sacred history usually uses it interchangeably with wheat, when speaking |
| Author: Cliff Matthew |
| Directory: Food & Drink - Cooking |
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| (Published: Thu, 07 May 2009 19:13:43 -0600) |
| CEREALS AND THEIR PREPARATION. |
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Cereal is the name given to those seeds used as food (wheat, rye, oats, barley, corn, rice, etc.), which are produced by plants belonging to the vast order known as the grass family. They are used for food both in the unground state and in various forms of mill products.
The grains are pre-em |
| Author: Cliff Matthew |
| Directory: Food & Drink - Cooking |
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| (Published: Thu, 07 May 2009 19:13:43 -0600) |
| CIRCUMSTANCES IMPACTING THE QUALITY OF MEAT. |
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During the period between the birth and maturity of animals, their flesh undergoes very considerable changes. For instance, when the animal is young, the fluids which the tissues of the muscles contain, possess a large proportion of what is called albumen . This albumen, which is also the chief |
| Author: Cliff Matthew |
| Directory: Food & Drink - Cooking |
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| (Published: Thu, 07 May 2009 19:13:43 -0600) |
| COOKING OF GRAINS. |
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All grains, with the exception of rice, and the various grain meals, require prolonged cooking with gentle and continuous heat, in order to so disintegrate their tissues and change their starch into dextrine as to render them easy of digestion. Even the so-called "steam-cooked" grains, advertised |
| Author: Cliff Matthew |
| Directory: Food & Drink - Cooking |
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| (Published: Thu, 07 May 2009 19:13:43 -0600) |
| DIFFERENT WAYS TO COOK RICE. |
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Rice needs to be thoroughly washed. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and |
| Author: Cliff Matthew |
| Directory: Food & Drink - Cooking |
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| (Published: Thu, 07 May 2009 19:13:43 -0600) |
| FIVE FISH SOUPS. |
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Fish stock.
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Ingredients:- 2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water.
Mode:- Cut up the fish, and put it |
| Author: Cliff Matthew |
| Directory: Food & Drink - Cooking |
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| (Published: Thu, 07 May 2009 19:13:43 -0600) |
| FRUIT COCKTAILS. |
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Cocktails made of a combination of fruits are often served as the first course of a meal, usually a luncheon or a dinner, to precede the soup course. In warm weather, they are an excellent substitute for heavy cocktails made of lobster or crab, and they may even be used to replace the soup cou |
| Author: Cliff Matthew |
| Directory: Food & Drink - Cooking |
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| (Published: Thu, 07 May 2009 19:13:43 -0600) |
| IMPORTANCE OF FOOD ELEMENTS |
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The purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body. Every breath, every thought, every motion, wears out some portion of the delicate and wonderful house in which we live. Various vital pro |
| Author: Cliff Matthew |
| Directory: Food & Drink - Cooking |
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| (Published: Thu, 07 May 2009 19:13:43 -0600) |
| MACARONI RECIPES. |
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Home-made macaroni.
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To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cl |
| Author: Cliff Matthew |
| Directory: Food & Drink - Cooking |
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| (Published: Thu, 07 May 2009 19:13:43 -0600) |
| MOUTH-WATERING LOBSTER RECIPES. |
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To boil lobsters.
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Ingredients:- 1/4 lb. of salt to each gallon of water.
Mode:- Medium-sized lobsters are the best. Have ready a stewpan of boiling water, salted in the above proportion; put in the lobster, and keep it boiling quickly from 20 minutes to 3/4 hour, acco |
| Author: Cliff Matthew |
| Directory: Food & Drink - Cooking |
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| (Published: Thu, 07 May 2009 19:13:43 -0600) |
| NINE SALMON RECIPES. |
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Boiled salmon.
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Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish.
Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the abo |
| Author: Cliff Matthew |
| Directory: Food & Drink - Cooking |
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| (Published: Thu, 07 May 2009 19:13:43 -0600) |
| PREPARE AND COOK MACARONI. |
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Macaroni is a product of wheat prepared from a hard, clean, glutenous grain. The grain is ground into a meal called semolina, from which the bran is excluded. This is made into a tasty dough by mixing with hot water in the proportion of two thirds semolina to one third water. The dough after bein |
| Author: Cliff Matthew |
| Directory: Food & Drink - Cooking |
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| (Published: Thu, 07 May 2009 19:13:43 -0600) |
| THE CHEMISTRY AND ECONOMY OF SOUP-MAKING. |
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Stock being the basis of all meat soups, and, also, of all the principal sauces, it is essential to the success of these culinary operations, to know the most complete and economical method of extracting, from a certain quantity of meat, the best possible stock or broth. The theory and philosophy |
| Author: Cliff Matthew |
| Directory: Food & Drink - Cooking |
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| (Published: Thu, 07 May 2009 19:13:43 -0600) |
| THE PRINCIPLES OF SCIENTIFIC COOKERY. |
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It is not enough that good and proper food material be provided; it must have such preparation as will increase and not diminish its alimentary value. The unwholesomeness of food is quite as often due to bad cookery as to improper selection of material. Proper cookery renders good food material m |
| Author: Cliff Matthew |
| Directory: Food & Drink - Cooking |
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| (Published: Thu, 07 May 2009 19:13:43 -0600) |
| WHAT MAKES AN IDEAL KITCHEN. |
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It is a mistake to suppose that any room, however small and unpleasantly situated, is "good enough" for a kitchen. This is the room where housekeepers pass a great portion of their time, and it should be one of the brightest and most convenient rooms in the house; for upon the results of no other |
| Author: Cliff Matthew |
| Directory: Food & Drink - Cooking |
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