HOME COOKING: Cooking with Soup, Meat, Poultry and Game, Fish and Shell Fish

This book, includes soups and the high-protein foods, meat, poultry,
game, and fish. It therefore contains information that is of interest
to every housewife, for these foods occupy an important place in the
majority of meals.

All the different kinds of soups are classified and
discussed, recipes for making them, as well as the stocks used in their
preparation, receiving the necessary attention. The correct serving of
soup is not overlooked; nor are the accompaniments and garnishes so
often required to make the soup course of the meal an attractive one.

In Meat, Parts 1 and 2, are described the various cuts of the
different kinds of meat--beef, veal, lamb, mutton, and pork--and the
part of the animal from which they are obtained, the way in which to
judge a good piece of meat by its appearance, and what to do with it
from the time it is purchased until all of it is used. All the methods
applicable to the cooking of meats are emphasized in this section.
Supplementing the text are numerous illustrations showing the ways in
which meat cuts are obtained. Besides, many of them are so reproduced
that actual cuts of meat may be readily recognized. Equipped with this
knowledge, 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 of
poultry receive attention. While such food is somewhat of a luxury in a
great many homes, it helps to relieve the monotony of the usual protein
foods, and it often supplies just what is desired for special
occasions.

In Fish and Shell Fish, the other high-protein food is treated in full
as to its composition, food value, purchase, care, and preparation.
Such interesting processes as the boning, skinning, and filleting of
fish are not only carefully explained but clearly illustrated.

Too much cannot be said about the importance of the subjects covered in
this book and the necessity for a thorough understanding of them on
the part of every housewife. Indeed, a mastery of them will mean for
her an acquaintance with the main part of the meal, and when she knows
how to prepare these foods, the other dishes will prove a simple
matter.