Barrows, Anna, Priciples of Cookery

Barrows, Anna, Priciples of Cookery

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1907 edition. Excerpt: ...loss to pare old and inferior potatoes before cooking. The main point to notice in the cooking of the potato is to let out the steam, or to Bean! Potatoes Loss in Preparing Potatoes with Meat Combinations Cooking Vegetables pour off the water as soon as the fibre and starch are softened. Because the potato is lacking in protein and fat, the instinct of man has taught him to eat it with meat, since it gave him the food principles-the meat lacked, and also the bulk desirable for the process of digestion. The art of the cook has devised many methods of combining butter. oil, milk and eggs with the potato and other vegetables to supply protein and fat. The fried potato absorbs fat while cooking; the white sauce of creamed potato_adds both fat and protein; a potato soup is creamed potato with more milk; the potato croquette contains egg and is cooked in fat; a potato salad has oil and often eggs. Such additions, though increasing the cost of the food, make the result equivalent to vegetables with a moderate allowance of meat. Hence vegetable soufflees, or croquettes, may be served when the meat supply is limited. Almost any vegetable, by due combination with milk, butter, and eggs may appear as soup, fritters, croquettes, soufl-lees, or salads. For these complicated dishes, it is essential that the vegetable first shall be perfectly cooked in a simple fashion. The methods of cookery applied to vegetables are similar to those used for meat, but must be adapted to the composition and condition of the individual specimen. It is impossible to give the exact time for cooking any variety of vegetable, for every sample will differ. They are unpalatable when underdone and also at the other extreme. There is usually some way of cooking best for each...
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Product details

  • Paperback | 44 pages
  • 189 x 246 x 2mm | 95g
  • United States
  • English
  • black & white illustrations
  • 1236868536
  • 9781236868534