Professor H.I. Blits' Methods of Canning Fruits and Vegetables by Hot Air and Steam and Berries by the Compounding of Syrups |
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Page 119
... beef has the largest and firmest fibers , and pork has the densest , closest texture ; and therefore both are well suited for curing . About one - fifth of the weight of flesh is composed of the solid substances of fibrine , albumen ...
... beef has the largest and firmest fibers , and pork has the densest , closest texture ; and therefore both are well suited for curing . About one - fifth of the weight of flesh is composed of the solid substances of fibrine , albumen ...
Page 120
... Beef . Good beef is of a clear , bright - red color , veined or marbled with whitish fat , with abundant kidney fat or suet , and thick back fat ; the fat of a prime creature is of a clear , whitish yellow color , rather hard and ...
... Beef . Good beef is of a clear , bright - red color , veined or marbled with whitish fat , with abundant kidney fat or suet , and thick back fat ; the fat of a prime creature is of a clear , whitish yellow color , rather hard and ...
Page 121
... beef . 9. Plate ; used for corned beef . IO . II . 12 . Ribs ; used for roasting . Chuck ribs ; used for roasting and steaks . Shoulder - piece ; for soups , stews , mince , and pot - roasts . 13. Shank , or shin ; used chiefly for ...
... beef . 9. Plate ; used for corned beef . IO . II . 12 . Ribs ; used for roasting . Chuck ribs ; used for roasting and steaks . Shoulder - piece ; for soups , stews , mince , and pot - roasts . 13. Shank , or shin ; used chiefly for ...
Page 122
... beef , they rank next the sirloin , either as roasts or steaks . The chuck nearest the neck is inferior in quality to the other end near the ribs proper . Veal . The best veal is from a milk - fed calf about six weeks old . Veal less ...
... beef , they rank next the sirloin , either as roasts or steaks . The chuck nearest the neck is inferior in quality to the other end near the ribs proper . Veal . The best veal is from a milk - fed calf about six weeks old . Veal less ...
Page 125
... The tenderloins of pork cor- respond with those of beef in place ; they are of sweet and tender flesh , and during the winter season can generally be bought . When the back fat of pork is very thick , Marketing . 125.
... The tenderloins of pork cor- respond with those of beef in place ; they are of sweet and tender flesh , and during the winter season can generally be bought . When the back fat of pork is very thick , Marketing . 125.
Common terms and phrases
allspice apples asparagus bake beat beaten beef berries boiling water bowl bread crumbs broil brown cake cayenne pepper celery chicken chopped clean cloves colander cold water cook cover cream cream of tartar cupful of sugar currants custard dinner drain eggs fire five minutes flavor forcemeat four fresh fruit garnish glass grated gravy half a cupful half a pinch heat hot dish hour jars jelly juice kettle layer lemon meat milk nice nutmeg one-half cup onion ounces oven oysters parsley peel pinch of salt pint potatoes pound of sugar powdered sugar quart remove roast roll salad salt and pepper sauce saucepan season with salt serve skin slices soup spoonful sprinkle steam stew stir stove strain sweet syrup tablespoonful of butter taste teaspoonful tender thick thin three eggs three tablespoonfuls tomatoes veal vegetables vinegar wash white broth wine yolks