http://www.articlealley.com en-us editorial@articlealley.com Left-over poultry of any kind is too valuable to be wasted, but even if this were not so there are so many practical ways in which such left-overs may be used to advantage that it would be the height of extravagance not to utilize them. The bones that rem... http://onlinebmkt.articlealley.com/what-to-do-with-left-over-poultry-872113.html 28th April 2009 PROTEIN IN MEAT.--The value of meat as food is due to the proteins that it contains. Numerous kinds of protein occur in meat, but the chief varieties are myosin and muscle albumin. The myosin, which is the most important protein and occurs in the greatest... http://onlinebmkt.articlealley.com/what-is-meat-made-out-of-872112.html 28th April 2009 CLEANING FISH.--Fish is usually prepared for cooking at the market where it is purchased, but frequently a fish comes into the home just as it has been caught. In order to prepare such a fish properly for cooking, the housewife must understand how to clea... http://onlinebmkt.articlealley.com/ways-to-prepare-fish-for-cooking-872111.html 28th April 2009 Turkish Lamb.--No left-over meat lends itself more readily to the preparation of made dishes than lamb. Combined with tomatoes and rice and flavored with horseradish, it makes a very appetizing dish called Turkish lamb. The accompanying recipe should be c... http://onlinebmkt.articlealley.com/ways-to-cook-your-left-over-lamb-872109.html 28th April 2009 Soups classed as cream soups consist of a thin white sauce to which is added a vegetable in the form of a puree or cut into small pieces. Because of their nature, cream soups are usually high in food value; but they are not highly flavored, so their use i... http://onlinebmkt.articlealley.com/try-making-creamy-soup-872103.html 28th April 2009 French chefs plunge them into boiling water; English ones, in an attempt to appear more humane, drive kitchen knives through their skulls before doing the same thing. No wonder the miserable creatures go red. They're mad as hell. What a way to treat t... http://onlinebmkt.articlealley.com/the-right-way-to-cook-a-lobster-872099.html 28th April 2009 SOUP is a liquid food that is prepared by boiling meat or vegetables, or both, in water and then seasoning and sometimes thickening the liquid that is produced. It is usually served as the first course of a dinner, but it is often included in a light meal... http://onlinebmkt.articlealley.com/the-importance-of-soup-in-a-meal-872095.html 28th April 2009 The term mutton is usually applied to the flesh of a sheep that is 1 year or more old, while lamb is the flesh of sheep under 1 year of age. The popularity of these meats varies very much with the locality. In the United States, a preference for lamb has ... http://onlinebmkt.articlealley.com/the-difference-between-mutton-and-lamb-872091.html 28th April 2009 1 pt. milk 1 Tb. flour 2 Tb. butter 1/2 c. pea puree 1 tsp. salt 1/8 tsp. pepper Make white sauce of the milk, flour, and butter. Put enough freshly cooked or canned peas through a sieve to make 1/2 cupful of puree. Then add the pea puree, the salt,... http://onlinebmkt.articlealley.com/recipes-to-make-pea-tomato-and-onion-soup-872089.html 28th April 2009 CRACKER STUFFING 3 c. cracker crumbs 1 small onion (if desired) 1/3 c. butter 1/2 tsp. salt 1/4 tsp. powdered sage (if desired) 1/4 tsp. pepper Moisten the cracker crumbs with hot milk or water until they are quite soft. Brown the chopped onion wi... http://onlinebmkt.articlealley.com/recipes-for-stuffing-for-your-poultry-872087.html 28th April 2009 addition, it should be used as soon as possible after the can has been opened; if all of it cannot be utilized at one time, it should be placed in a covered receptacle--not a metal one--and kept cold to prevent it from spoiling. Often canned fish can be s... http://onlinebmkt.articlealley.com/recipes-for-canned-fish-872086.html 28th April 2009 HAMBURGER STEAK.--The tougher pieces of beef, such as the flank ends of the steak and parts of the rump, the round, and the chuck, may be ground fine by being forced through a food chopper. Such meat is very frequently combined with egg and then formed in... http://onlinebmkt.articlealley.com/recipes-for-a-great-steak-872083.html 28th April 2009 NATURE OF SHRIMP.--Shrimp are similar to crabs and lobsters in composition and in the methods of preparation. They differ considerably in appearance, however, and are smaller in size. When alive, shrimp are a mottled greenish color, but upon being dropped... http://onlinebmkt.articlealley.com/recipes-and-how-to-prepare-shrimp-872081.html 28th April 2009 Getting Sweetbreads Ready for Cooking--The throat glands and the pancreas of calves, which, as has already been learned, are called sweetbreads, can be cooked in various ways for the table. The first process in their preparation, however, is the same for ... http://onlinebmkt.articlealley.com/preparing-to-cook-your-veal-organs-872079.html 28th April 2009 Steaks Obtained From the Loin. From the loin are cut Delmonico steaks, porterhouse steaks,hip-bone steaks, flat-bone steaks and sirloin steaks. When steaks are cut from the flesh of animals in good condition, they are all very tender and may be used for t... http://onlinebmkt.articlealley.com/preparing-steaks-for-cooking-863128.html 17th April 2009 As has been mentioned, birds slightly older and larger than those used for broiling should be fried, because frying is a slower method and gives the flesh a more thorough cooking. However, most of the dishes commonly known as fried poultry are not fried, ... http://onlinebmkt.articlealley.com/prepare-your-chicken-to-be-fried-863124.html 17th April 2009 SAUTED OR BROILED PORK.--Slices cut from the ribs and loin of pork are called chops, and those obtained from the shoulder and hind legs are called steaks. These, together with the tenderloin, the small piece of lean, tender meat lying under the bones of t... http://onlinebmkt.articlealley.com/more-ways-to-cook-your-pork-863122.html 17th April 2009 In its broadest sense, MEAT may be considered as "any clean, sound, dressed or properly prepared edible part of animals that are in good health at the time of slaughter." However, the flesh of carnivorous animals--that is, animals that eat the flesh of ot... http://onlinebmkt.articlealley.com/meat-is-an-important-part-of-a-diet-863120.html 17th April 2009 RICE-AND-MEAT PATTIES.--Sometimes not enough meat remains after a meal to make a tasty dish by itself. In such a case, it should be combined with some other food, especially a starchy one, so as to extend its flavor and produce a dish that approaches near... http://onlinebmkt.articlealley.com/making-rice-and-meat-patties-863118.html 17th April 2009 JELLIED CHICKEN.--The housewife who desires to serve an unusual chicken dish will find that there is much in favor of jellied chicken. Aside from its food value, jellied chicken has merit in that it appeals to the eye, especially if the mold used in its p... http://onlinebmkt.articlealley.com/making-jellied-chicken-and-chicken-bechamel-863117.html 17th April 2009 CLAM CHOWDER.--The flavor of clams, like that of oysters and other kinds of sea food, is offensive to some persons, but where this is not the case, clam chowder is a popular dish of high food value. This kind of soup is much used in localities where clams... http://onlinebmkt.articlealley.com/making-different-types-of-chowder-863115.html 17th April 2009 Noodle Soup.--The addition of noodles to soup increases its food value to a considerable extent by providing carbohydrate from the flour and protein from the egg and flour. Noodle soup is a very attractive dish if the noodles are properly made, for then t... http://onlinebmkt.articlealley.com/making-different-type-of-noodle-soups-863113.html 17th April 2009 CHICKEN PIE.--A good change from the usual ways of serving chicken may be brought about by means of chicken pie. Such a dish is simple to prepare, and for it may be used young or old chicken. To prepare chicken pie, dress, clean, and cut up a chicken ... http://onlinebmkt.articlealley.com/making-chicken-pie-chicken-curry-or-chicken-casserole-863109.html 17th April 2009 BROILED FISH.--The best way in which to cook small fish, thin strips of fish, or even good-sized fish that are comparatively thin when they are split open is to broil them. Since in this method of cooking the flavor is entirely retained, it is especially ... http://onlinebmkt.articlealley.com/making-broiled-fish-847429.html 04th April 2009 With poultry, as in the case of meats of any kind, it is the composition that determines the method of cookery; and, as the structure and composition of the tissue of poultry do not differ materially from those of meats, the application of the various coo... http://onlinebmkt.articlealley.com/lets-cook-poultry-847428.html 04th April 2009 PORK is the flesh of slaughtered swine used as food. It is believed to be more indigestible than other meats, but if it is obtained from a young and properly fed animal, it is not only digestible, but highly appetizing, and, when eaten occasionally, it is... http://onlinebmkt.articlealley.com/information-regarding-pork-847426.html 04th April 2009 DRAWING A CHICKEN.--By drawing a chicken is meant the taking out of the entrails and removing all parts that are not edible. Although this work will be done by some butchers, the better plan is to do it at home, for, as has been stated, chicken or any oth... http://onlinebmkt.articlealley.com/information-about-drawing-your-chicken-847424.html 04th April 2009 PREPARATION OF TURKEY.--The preparation of a plucked turkey for cooking is almost identically the same as that of a plucked chicken. Begin the preparation by singeing it; that is, hold it over a flame and turn it so that all the hairs on the skin will be ... http://onlinebmkt.articlealley.com/how-to-prepare-poultry-besides-chicken-847422.html 04th April 2009 Although the making of stock or soup is a simple process, it must necessarily be a rather long one. The reason for this is that all flavor cannot be drawn from the soup materials unless they are subjected to long, slow cooking at a temperature lower than ... http://onlinebmkt.articlealley.com/how-to-make-stock-for-your-soup-847421.html 04th April 2009 To be able to select chicken properly, the housewife must be familiar with the terms that are applied to chickens to designate their age or the cookery process for which they are most suitable. Chicken is a general name for all varieties of this kind of p... http://onlinebmkt.articlealley.com/how-to-choose-chicken-for-dinner-847420.html 04th April 2009 FISH provides another class of high-protein or tissue-building food. As this term is generally understood, it includes both vertebrate fish--that is, fish having a backbone, such as salmon, cod, shad, etc.--and many other water animals, such as lobsters, ... http://onlinebmkt.articlealley.com/having-fish-in-your-diet-847419.html 04th April 2009 DETERMINING THE AGE OF CHICKEN.--An excellent way in which to determine the age of a chicken that has been dressed consists in feeling of the breast bone at the point where it protrudes below the neck. In a very young chicken, a broiler, for instance, the... http://onlinebmkt.articlealley.com/finding-out-how-fresh-are-your-chicken-847416.html 04th April 2009 Pan-Broiled Steak.--If it is impossible to prepare the steak in a broiler, it may be pan-broiled. In fact, this is a very satisfactory way to cook any of the tender cuts. To carry out this method, place a heavy frying pan directly over the fire and allow ... http://onlinebmkt.articlealley.com/different-ways-to-cook-steak-847412.html 04th April 2009 MEANING AND USE OF STOCK.--In order that soup-making processes may be readily grasped by the housewife, she should be thoroughly familiar with what is meant by stock, which forms the foundation of many soups. In looking into the derivation of this term, i... http://onlinebmkt.articlealley.com/different-types-of-stock-for-your-soup-836999.html 27th March 2009 FILLET OF BEEF.--A large variety of roasts can be obtained from a side of beef, but by far the most delicious one is the tenderloin, or fillet of beef. This is a long strip of meat lying directly under the chine, or back bone. It is either taken out as a ... http://onlinebmkt.articlealley.com/different-preparation-for-beef-836998.html 27th March 2009 With the principles of deep-fat frying well in mind, the actual work of frying foods by this method may be taken up. Numerous foods and preparations may be subjected to this form of cookery, but attention is given at this time to only croquettes and timba... http://onlinebmkt.articlealley.com/deep-fat-frying-your-food-836996.html 27th March 2009 In addition to the fresh, raw meats that the housewife can procure for her family, there are on the market numerous varieties of raw, smoked, cooked, and partly cooked meats, which are generally included under the term SAUSAGES. These meats are usually hi... http://onlinebmkt.articlealley.com/preparing-sausages-and-meats-836990.html 27th March 2009 It is in the preparation of food, and of meat in particular, that one of the marked differences between uncivilized and civilized man is evident. Raw meat, which is preferred by the savage, does not appeal to the appetite of most civilized persons; in fac... http://onlinebmkt.articlealley.com/cooking-your-meat-836987.html 27th March 2009 COMPARISON OF FISH WITH MEAT.--In general, the composition of fish is similar to that of meat, for both of them are high-protein foods. However, some varieties of fish contain large quantities of fat and others contain very little of this substance, so th... http://onlinebmkt.articlealley.com/comparing-fish-and-meat-836986.html 27th March 2009 The selection of any kind of poultry to be used as food is a matter that should not be left to the butcher. Rather, it should be done by some one who understands the purpose for which the poultry is to be used, and, in the home, this is a duty that usuall... http://onlinebmkt.articlealley.com/basic-information-about-poultry-836985.html 27th March 2009 CRACKERS.--Various kinds of wafers and crackers can be purchased to serve with soup, and the selection, as well as the serving of them, is entirely a matter of individual taste. One point, however, that must not be overlooked is that crackers of any kind ... http://onlinebmkt.articlealley.com/adding-sides-to-soup-836982.html 27th March 2009 DEVILED LOBSTER.--A dish that is delicious and at the same time very attractive is deviled lobster. After removing the flesh from the shell, the shell should be cleaned thoroughly, as it is to be used as a receptacle in which to put the lobster mixture fo... http://onlinebmkt.articlealley.com/a-couple-of-recipes-for-lobster-836979.html 27th March 2009 Do you remember the Easy Bake Oven of the 70s? My oldest sister had one. I used to gaze longingly as she brought out her Oven, stirred the mix, popped the little pan into the Oven and ceremoniously placed the finished product on the table. Oh, how I wishe... http://onlinebmkt.articlealley.com/my-cooking-tool-the-microwave-oven-825371.html 13th March 2009 So you have a friend that has a sweet tooth and you need to get them a last minute gift, or just a gloriously well thought out gift? Consider give cake and candy as gifts. Of course, you don't have to give both, cake or candy is fine also. There are lots ... http://onlinebmkt.articlealley.com/giving-the-gift-of-candy-825364.html 13th March 2009 College weight gain is at an all time high, and as students continue to pack on the pounds at an increasing rate, we naturally want to know where the blame lies for this growing epidemic. Since food consumption contributes significantly to weight gain, is... http://onlinebmkt.articlealley.com/gaining-weight-while-eating-college-food-825363.html 13th March 2009