October 29, 2010
October 26, 2010
Some kinds of doughnuts and crullers are made of bread dough, and for this reason really belong to breakfast breads instead of to cakes. However, most of the recipes for these two foods include sugar, shortening, milk, eggs, and leavening, making doughnuts and crullers so similar to cake in their composition that they are usually regarded... read more →
October 23, 2010
BUTTER is the fatty constituent of milk. It is obtained by skimming or separating the cream from milk and churning it in order to make the particles of fat adhere to one another. Butter is used largely in the household as an article of food, for it is one of the most appetizing and digestible forms of fat.
To supply the demand for butter, it is produced.... read more →
October 21, 2010
In food value, mushrooms are not very high, being about equal to beets or carrots in this respect; but they have a higher percentage of protein than these vegetables and they contain extractives similar to those found in meat.
To increase their food value, mushrooms are often combined with other foods, such as peas, chestnuts, diced meats, and fowl, and made into dishes of..... read more →
Before dried shell beans of any variety are cooked, look them over very carefully, reject any that are unfit for use, and wash the rest in cold water. They may then be cooked without further preparation, but in order to hasten their cooking and save.. read more →