This volume, which is the third of the Woman's Institute Library ofCookery, includes soups and the high-protein foods, meat, poultry, game,and fish. It therefore contains information that is of interest to everyhousewife, for these foods occupy an important place in the majorityof meals.
In her study of Soup, she will come to a thorough appreciation of theplace that soup occupies in the meal, its chief purposes, and itseconomic value. All the different kinds of soups are classified anddiscussed, recipes for making them, as well as the stocks used in theirpreparation, receiving the necessary attention. The correct serving ofsoup is not overlooked; nor are the accompaniments and garnishes sooften required to make the soup course of the meal an attractive one.
In Meat, Parts 1 and 2, are described the various cuts of thedifferent kinds of meat--beef, veal, lamb, mutton, and pork--and thepart of the animal from which they are obtained, the way in which tojudge a good piece of meat by its appearance, and what to do with itfrom the time it is purchased until all of it is used. All the methodsapplicable to the cooking of meats are emphasized in this section.Supplementing the text are numerous illustrations showing the ways inwhich meat cuts are obtained. Besides, many of them are so reproducedthat actual cuts of meat may be readily recognized. Equipped with thisknowledge, the housewife need give no concern to the selection, care,and cooking of every variety of meat.
In Poultry and Game, the selection and preparation of all kinds ofpoultry receive attention. While such food is somewhat of a luxury in agreat many homes, it helps to relieve the monotony of the usual proteinfoods, and it often supplies just what is desired for special occasions.Familiarity with poultry and game is a decided asset to any housewife,and success with their cooking and serving is assured through a studyof this text, for every step in their preparation is clearly explainedand illustrated.
In Fish and Shell Fish, the other high-protein food is treated in fullas to its composition, food value, purchase, care, and preparation. Suchinteresting processes as the boning, skinning, and filleting of fish arenot only carefully explained but clearly illustrated. In addition torecipes for fresh, salt, smoked, and canned fish are given directionsfor the preparation of all edible shell fish and recipes for the variousstuffings and sauces served with fish.
Too much cannot be said about the importance of the subjects covered inthis volume and the necessity for a thorough understanding of them onthe part of every housewife. Indeed, a mastery of them will mean for heran acquaintance with the main part of the meal, and when she knows howto prepare these foods, the other dishes will prove a simple matter.