Woman's Institute Library of Cookery

Woman's Institute Library of Cookery
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

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Woman's Institute Library of Cookery by Woman's Institute of Domestic Arts and Sciences

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Woman's Institute Library of Cookery
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

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he Woman's Institute Library of Cookery consists of five volumes that cover the various phases of the subject of cookery as it is carried on in the home. These books contain the same text as the Instruction Papers of the Institute's Course in Cookery arranged so that related subjects are grouped together. Examination questions pertaining to the subject matter appear at the end of each section. These questions will prove helpful in a mastery of the subjects to which they relate, as they are the same as those on which students of the Institute are required to report. At the back of each volume is a complete index, which will assist materially in making quick reference to the subjects contained in it.

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soup much used by the Russian people and made from beets, leeks, and sour cream; Daikan, a Japanese soup in which radishes are the principal ingredient; Kouskous, a soup favored by the people of Abyssinia and made from vegetables; Krishara, a rice soup that finds much favor in India; Lebaba, an Egyptian soup whose chief ingredients are honey, butter, and raisin water; Minestra, an Italian soup in which vegetables are combined; Mulligatawny, an Indian rice soup that is flavored with curry; Potroka, another kind of Russian soup, having giblets for its foundation; Soljinka, an entirely different variety of Russian soup, being made from fish and onions; and Tarhonya, a Hungarian soup containing noodles.

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STOCK FOR SOUP

USES AND VARIETIES OF STOCK

11. MEANING AND USE OF STOCK.--In order that soup-making processes may be readily grasped by the housewife, she should be thoroughly familiar with what i

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