Letters to a Young Housekeeper

terials - C. Voits estimate of a full ration - We eat too much meat. ..... 6 LETTER I11 How to boil m at and make soup-How to make a broth preserving all the nutrients of meat - Recipe for ordinary soup-liquor - How to make a good soup, and save the meat for use - Liebigs way of using his meat extract for soup - Amber-colored broth - Occasional additions to soup.. ................................... I4 LETTER IV About soup in general - Rumford soup - Soups divided into three classes-Soups made of cereals-Accessories to soups ......... 20 LETTER V Vegetable soups - Water soups - Soups of meat uric - Sweetbread and calf S brains soup - Two ancient recipes .................. 30 About salting food-The qualities of pure salt-Salt assists digestion - Salt will raise the temperature of boiling water - The use, value, and abuse of spices - Buy spices and herbs whole - How to preserve herbs-How to keep lemon and orange peels-Grades of nourishment in meats, and their different food-values - The juices of meat must be kept intact-How to broil a beefsteak, showing the principle of the art of coolcing meat - How to roast beef-How to stew or braise meat - Recipe - Time required for roasting other kinds of meat-Respective value of different cuts of beef-Filet of beef b la jardiniPre-What to do with remnants of beef - Beef en natelofe .......................... 40 LETTER V11 Waste material in food-matters, and loss of weight in cooking-Recipe for duck h la Povfugaise - About veal-Recipes - About mutton - Recipes................................................ 49 LETTER VIII General remarks about pork-Roast pork with Cumberland sauce - Other recipes - About ham - A mustard and a horseradish sauce, both cold-How to boil ham and beef tongue, and what to do with the remnants-About poultry and how to buy - How to cook chickens and game - Other recipes - How to fry parsley - What to do with remnants of poultry - Stewed turkey - drumsticks - D uck - P igeons - S tuffings for poultry .. - .. D .. ev . i . l . le . d . 59 LETTER IX The usefulness of ragodfs - Some recipes - How to make sauces - Recipes for sauces - Ragodt in pastry shell in ring of cvoutons in rice-ring - Three cold sauces. ....................... 69 LETTER X Difference between frying and sauteing - How to fry - How to make , croquettes - Recipe of a batter - About gelatine, and the nutritive value of gelatinous substances-What these substances are - The uses of meat-jelly - Recipes - Meat jellies for invalids. . 76 CONTENTS iX - LETTER XI PAGE About rice, and how to cook it - The pilaff - Various recipes for it - Risotto - Recipes for baked rice - About macaroni, and how to boil it - Recipes ............................................