Custards Bread Biscuits Roast Meat
Meringues Cakes Cookies Roast Poultry
Pastry Pastry, Tarts
Rolls Puff Paste
ТАБЛИЦА ВРЕМЕНИ ВЫПЕКАНИЯ
Biscuits, baking powder 15 minutes
Bread (1 lb. loaf) white 60 “
Bread (1 lb. loaf) graham 40 “
Rolls or biscuits (raised) 20 “
Gems or muffins 30 “
Corn bread (thin) 20 “
Corn bread (thick) 35 “
Sponge cake 45 to 60 “
Layer cake 20 to 30 “
Loaf cake 40 to 60 “
Pound cake 1¼ to 2 hours
Indian or plum pudding 2 to 3 “
ЖАРКА
Muffins, fritters, doughnuts 3 to 5 minutes
Croquettes and fish balls 1 “
Potatoes, cut thick 10 “
Breaded chops 5 to 8 “
Fillet of fish 5 to 10 “
Small fish 5 “
ТАБЛИЦА ВРЕМЕНИ ПРИГОТОВЛЕНИЯ НА ГРИЛЕ
Steak (1 inch thick) 10 to 12 min.
Steak (2 in. thick) 15 to 20 “
Pork chops (cook slow) 30 to 40 “
Mutton chops 7 to 10 “
Fish 15 to 20 “
ТАБЛИЦА ВРЕМЕНИ ЖАРКИ
Beef roast (rare) 15 min. to warm through 12 min. per lb.
Beef roast (well done) “ “ “ “ “ 15 “ “ “
Mutton leg “ “ “ “ “ 10 to 15 min. per lb.
Mutton shoulder “ “ “ “ “ 15 min. per lb.
Lamb roast “ “ “ “ “ 18 “ “ “
Veal roast “ “ “ “ “ 18 “ “ “
Pork roast “ “ “ “ “ 30 “ “ “
Chicken “ “ “ “ “ 15 to 18 min.
Goose “ “ “ “ “ 18 min. per lb.
Duck “ “ “ “ “ 18 “ “ “
Turkey, large Roast in slow oven 4 to 5 hours
Turkey, small Roast in slow oven 3½ to 4 hours
Ham, medium weight Moderate oven 4 to 5 hours
Your dealer will get the Armour Quality foods if you demand them
УКАЗАТЕЛЬ
BREADS
PAGE
Baking bread 39
Beaten biscuit, recipe 40
Corn fritters, recipe 40
Good bread, qualities of 39
Hominy bread, recipe 39
How to judge bread 39
Points to remember in bread making 39
References regarding bread 39
Rolled oats bread, recipe 39
Southern egg bread, recipe 40
CEREALS Cold cooked cereals 38
How to serve cereals 38
Table for cooking cereals 38
Use of cereals in the diet 38
CHARTS AND TABLES Balanced rations, food classification for 27
Beef, dishes, cuts, and ways to use 12
Beef, retail cuts, food value, cost, cooking, uses 7
Beef, standard retail cuts (illustrated) 8
Beef and veal, extra portions, food value, cost, uses 15
Cakes, recipes for making 36
Calorie requirements 44
Cereals, table for cooking 38
Cheese, how to use 34
Chicken, ways of serving 13
Cook books, popular list of 28
Cream sauces, foundation recipes for 31
Dependable products, list of Armour’s 26
Eggs, uses and ways of cooking 34
Eggs, ways to serve 18
Family budget, example for apportionment 5
Family budget, form for 6
Fats, chemical composition of Armour’s 22
Fats, smoking point, calories, how to use 22
Foods, list of equivalents in 46
Fruits to serve with meats 23
Ham and bacon, ways to serve 16-17
Household equipment 45
Lamb and mutton, extra portions, food value, cost, uses 15
Lamb dishes, variety and cuts for same 14
Lamb, retail cuts, food value, cost, cooking, uses 9
Measures, list of equivalents in 46
Menus for unexpected demands 27
Oven temperatures 46
Pantry supplies 27
Pork dishes, variety of, and cuts for same 14
Pork, extra portions, food value, cost, cooking, uses 15
Pork, retail cuts, food value, cost, cooking, uses 9
Sauces and garnishes for various cuts of beef 12-40
Sausages, varieties of 19-20
Time for baking, broiling, frying, roasting 46
Veal, retail cuts, food value, cost cooking, uses 9
Vegetables to serve with meals 23
Weights and measures 46
DAIRY PRODUCTS Butter in cold storage 10
Cheese, how to cook and keep 34
Cheese, how to use, cooked and uncooked 18
Cheese sauce, recipe 34
Cheese soufflé, recipe 34
Dairy products, list of Armour’s 26
Milk as a food 17
Milk, evaporated 17
Milk, evaporated, uses of 17
DIET Balanced diet chart 27
Calories 44
Children, food for 42
Elements of foods 44
Food in the home, care of 42
EGGS Eggs in cold storage 10
Eggs, how to preserve 34
Eggs, uses of 34
Eggs, value in the diet 18
Eggs, ways to serve 18
Eggs, ways of cooking, time required to digest 34
FATS Chemical composition of Armour Fats 22
Clarifying fats 22
Fats, how to use (chart) 22
Fats, use of drippings 22
Foods that soak fats 22
Salad oils in cooking 22
Shortenings and frying mediums, list of Armour’s 26
Test for frying fats 22
FISH Cream sauces 31
Creole sauce, recipe 40
Fish in the menu 14
FRUITS Canned fruits 38
Fresh fruits, serving 38
Fruits to serve with various meats 23
Fruits, value in diet 23
HOUSEHOLD EQUIPMENT Bread making equipment 45
Cleaning purposes equipment 45
Dessert making equipment 45
Fish cooking equipment 45
General kitchen equipment 45
Meat cookery equipment 45
Popular cook books 28
Salad making equipment 45
Sundry equipment 45
Vegetable cooking equipment 45
LEFT-OVERS Uses of left-overs 39
Ways of serving left-over fowl 32
MEATS
Bacon, how to select 16
Bacon, ways to serve 16
Beef extract 20
Beef sauces and garnishes 12
Beef, ways to serve 12
Boiling meats 29
Braising meats 29
Broiling meats 29
Canned meats, list of Armour’s 26
Creole sauce, recipe 40
Deep frying of meats 29
Fresh meats, how to select 11
Gov’t inspection of meats 10
Ham and bacon sauces 17
Ham, baked, recipe 30
Ham, baked, ways to serve 16
Ham, boiled, ways to serve 16
Ham, how to select 16
Hungarian Goulash, recipe 31
Jellied loaves 20
Loaf meats, list of Armour’s 20-26
Luncheon meats, list of Armour’s 20-26
Pan broiling meats 29
Pot roast of beef with spaghetti, recipe 30
Pot roasting meats 29
Roast chuck, recipe 30
Roast shoulder of mutton, recipe 30
Roasting and baking meats 29
Rolled flank steak, recipe 30
Sauces and gravy for meats, recipes 31
Sautéing meats 29
Smoked meats, list of Armour’s 26
Steak, rump, planked, recipe 31
Steak, sirloin, broiled, recipe 31
Stewing meats 29
MENUS Christmas dinner 40
For unexpected demands 27
Southern dishes 40
Thanksgiving dinner 40
MINCE MEAT Food value of mince meat 23
List of Armour’s mince meat 26
Variety of uses of mince meat 23
PANTRY SUPPLIES Cereals and flour 27
Condiments and seasonings 27
Flavoring extracts and baking powder 27
Fruits, canned 27
Miscellaneous articles 27
Plum pudding (Veribest) 26
Products easily served 27
Quality products for the pantry shelf (illustrated) 24-25
Sea Foods, canned 27
Soups, canned 27
Spreads, shortenings and frying mediums 27
Vegetables, canned 27
Vegetables, fresh 27
POULTRY Chicken, smothered, recipe 40
Chicken, ways to serve 13
Fowl, preparation of 32
Fowl, pressure cooking of 32
Fowl, roasting, stewing, broiling, frying and dressing 32
Fowl, serving left-over 32
Poultry in cold storage 10
Poultry, how to select 13-32
Poultry, how to thaw frozen 13
Poultry, list of Armour’s 26
Poultry, U. S. Dept. of Ag. bulletins 13
SALADS Care of materials 33
Cheese salad dressing, recipe 33
Dressings, boiled, cheese, French, mayonnaise, Russian,
Thousand Island, whipped cream, recipes 33
Fish salad, recipe 33
Fruit salad, recipe 33
Lettuce salad, recipe 33
Vegetable salad, recipe 33
When to serve salads 33
SANDWICHES Brown bread sandwich, recipe 41
Graham bread sandwich, recipe 41
Nut bread sandwich, recipe 41
Raisin bread sandwich, recipe 41
Rye bread sandwich, recipe 41
Sandwiches, how to prepare 41
White bread sandwich, recipe 41
Whole wheat bread sandwich, recipe 41
SAUCES Varieties of 12-17, 31-34
SAUSAGES Sausage, dry, how to serve 19
Sausages, dry, smoked and unsmoked, list of Armour’s 26
Sausages, fresh and smoked, list of Armour’s 26
Sausage, pork, fresh, how to serve 19
Sausage, smoked, how to serve 19
Sausages, varieties of 20
SOUPS Soups, canned 28
Soups, preparing 28
SPREADS Butter as a spread 21
Nut margarine as a spread 21
Oleomargarine as a spread 21
Peanut butter as a spread 21
Peanut butter, list of Armour’s 26
Peanut butter, uses of 18
Spreads, list of Armour’s 26
Spreads, proper fat for every cookery use 21
TABLE SERVICE Care of the table 43
Russian, English and mixed service 43
Standard rules 43
VEGETABLES Asparagus, baked with cheese, recipe 35
Beans, value in the diet 18
Boiling, steaming and baking vegetables 35
Candied sweet potatoes, recipe 35
Cream sauces 31
Creole sauce, recipe 40
Garnishes of vegetables 35
Vegetables, composition of 23
Vegetables, selection of 35
Vegetables to serve with various meats 23
Ways of serving vegetables 35
If your dealer does not have Armour Products please send us his name
Armour’s Oval Label Products open the way to better living
Transcriber’s Notes:
Очевидные пунктуационные ошибки исправлены. Сохранены последовательные необычные написания, такие как «Peperoni» и «vitamines».
На странице 16 «Amercan» изменено на «American» (продукты в американском стиле).
На странице 17 «effected» изменено на «affected» (подвергается воздействию процесса).
На странице 25 «knobloch» изменено на «knoblach» (чесночная или «Knoblach» колбаса).
На странице 39 «by» удалено из курсива, чтобы соответствовать использованию в остальной части текста (в «Приготовлении и оценке хлеба»).
The Project Gutenberg eBook of The Business of Being a Housewife, by Mrs. Jean Prescott Adams.
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