School and Home Cooking

School and Home Cooking

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School and Home Cooking by Carlotta C. Greer

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School and Home Cooking

By

4
(1 Review)

Book 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