CONTENTS

[SOUP]

[Value of Soup]

[Classification of Soups]

[Uses and Varieties of Soup Stock]

[The Stock Pot]

[Principal Ingredients in Soup]

[Processes Involved in Making Stock]

[Serving Soup]

[Recipes for Soup and Soup Accompaniments]

[Stocks and Clear Soups]

[Heavy Thick Soups]

[Cream Soups]

[Purées]

[Chowders]

[Soup Accompaniments and Garnishes]

[MEAT]

[Value of Meat as Food]

[Structure and Composition of Meat]

[Purchase and Care of Meat]

[Purposes of Cooking Meat]

[Methods of Cooking Meat]

[Time Required for Cooking Meat]

[Beef--General Characteristics]

[Cuts of Beef]

[Steaks and Their Preparation]

[Roasts and Their Preparation]

[Preparation of Stews and Corned Beef]

[Beef Organs and Their Preparation]

[Making Gravy]

[Trying Out Suet and Other Fats]

[Preparation of Left-Over Beef]

[Veal]

[Cuts of Veal and Their Uses]

[Veal Cuts and Their Preparation]

[Veal Organs and Their Preparation]

[Preparation of Left-Over Veal]

[Mutton and Lamb--Comparison]

[Cuts of Mutton and Lamb]

[Preparation of Roasts, Chops, and Stews]

[Preparation of Left-Over Lamb and Mutton]

[Pork]

[Cuts of Pork]

[Fresh Pork and Its Preparation]

[Cured Pork and Its Preparation]

[Preparation of Left-Over Pork]

[Serving and Carving of Meat]

[Sausages and Meat Preparations]

[Principles of Deep-Fat Frying]

[Application of Deep-Fat Frying]

[Timbale Cases]

[POULTRY AND GAME]

[Poultry as a Food]

[Selection of Poultry]

[Selection of Chicken]

[Selection of Poultry Other Than Chicken]

[Composition of Poultry]

[Preparation of Chicken for Cooking]

[Preparation of Poultry Other Than Chicken for Cooking]

[Cooking of Poultry]

[Stuffing for Roast Poultry]

[Boned Chicken]

[Dishes from Left-Over Poultry]

[Serving and Carving of Poultry]

[Game]

[Recipes for Game]

[FISH AND SHELL FISH]

[Fish in the Diet]

[Composition and Food Value of Fish]

[Purchase and Care of Fish]

[Cleaning Fish]

[Boning Fish]

[Skinning Fish]

[Filleting Fish]

[Methods of Cooking Fish]

[Recipes for Fish Sauces and Stuffings]

[Recipes for Fresh Fish]

[Recipes for Salt and Smoked Fish]

[Recipes for Canned Fish]

[Recipes for Left-Over Fish]

[Shell Fish--Nature, Varieties, and Use]

[Oysters and Their Preparation]

[Clams and Their Preparation]

[Scallops and Their Preparation]

[Lobsters and Their Preparation]

[Crabs and Their Preparation]

[Shrimp and Their Preparation]

[INDEX]