School and Home Cooking

Language: English
Wordcount: 134,003 / 437 pg
Flesch-Kincaid Reading Ease: 67.3
LoC Category: TX
Downloads: 2,967
mnybks.net#: 3012
Genre: Cooking
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Excerpt

I> Colonial fireplace, showing a "roasting kitchen"

  • Round
  • Chuck
  • Cuts of beef
  • Rump
  • Cross rib, Boston cut, or English cut
  • Skirt steak; flank steak
  • Fish kettle, showing rack
  • A suggestion for the division of each dollar spent for food
  • The composition of roots and succulent vegetables
  • The composition of butter and other fat-yielding foods
  • The composition of milk and milk products
  • Cuts of veal
  • Cuts of lamb or mutton
  • Lamb chops
  • The composition of fresh and cured meats
  • Cuts of pork
  • The composition of fresh and dried fruits
  • Removing tendons from the leg of a fowl
  • Fowl trussed for roasting,--breast view
  • Fowl trussed for roasting,--back view
  • Composition of fish, fish products, and oysters
  • The composition of eggs and cheese
  • The composition of legumes and corn
  • The composition of bread and other cereal foods
  • Foods containing c

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