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 of this process we […]
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 to be ready for use in five or ten […]
With the stomach and other digestive organs in a state of perfect health, one is entirely unconscious of their existence, save when of feeling of hunger calls attention to the fact that food is required, or satiety warns us that a sufficient amount or too much has been eaten.
Perfect digestion can only be maintained […]
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 […]
To boil lobsters.
—————– 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, according to its size, and do not […]
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 processes remove these worn […]
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 […]
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 component of the white of […]
Home-made macaroni.
—————— 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-cloth has been tightly […]
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 more digestible.
When scientifically done, […]
