The Boston cooking-school cook book by Fannie Merritt Farmer
7. =By Evaporation.= There are examples where considerable moisture
9 words | Chapter 13
remains, though much is driven off. Example: beef extract.
Chapters
1. Chapter 1
2. CHAPTER I
3. 1. Proteid (nitrogenous or albuminous)
4. 3. Fats and oils
5. 2. Water
6. CHAPTER II
7. 2. Use same test for uncooked mixtures, allowing one minute for bread to
8. 1. =By Freezing.= Foods which spoil readily are frozen for
9. 2. =By Refrigeration.= Foods so preserved are kept in cold storage. The
10. 3. =By Canning.= Which is preserving in air-tight glass jars, or tin
11. 5. =By Exclusion of Air.= Foods are preserved by exclusion of air in
12. 6. =By Drying.= Drying consists in evaporation of nearly all moisture,
13. 7. =By Evaporation.= There are examples where considerable moisture
14. 8. =By Salting.= There are two kinds of salting,—dry, and corning or
15. 9. =By Smoking.= Some foods, after being salted, are hung in a closed
16. 10. =By Pickling.= Vinegar, to which salt is added, and sometimes sugar
17. 12. =By Antiseptics.= The least wholesome way is by the use of
18. CHAPTER III
19. CHAPTER IV
20. CHAPTER V
21. CHAPTER VI
22. CHAPTER VII
23. CHAPTER VIII
24. CHAPTER IX
25. CHAPTER X
26. CHAPTER XI
27. CHAPTER XII
28. CHAPTER XIII
29. CHAPTER XIV
30. CHAPTER XV
31. CHAPTER XVI
32. CHAPTER XVII
33. CHAPTER XVIII
34. CHAPTER XIX
35. CHAPTER XX
36. CHAPTER XXI
37. CHAPTER XXII
38. CHAPTER XXIII
39. CHAPTER XXIV
40. CHAPTER XXV
41. CHAPTER XXVI
42. CHAPTER XXVII
43. CHAPTER XXVIII
44. CHAPTER XXIX
45. CHAPTER XXX
46. CHAPTER XXXI
47. CHAPTER XXXII
48. CHAPTER XXXIII
49. CHAPTER XXXIV
50. CHAPTER XXXV
51. CHAPTER XXXVI
52. 1. Pick over strawberries, place in colander, pour over cold water,
53. 2. Pick over selected strawberries, place in colander, pour over cold
54. 1. Wipe orange and cut in halves crosswise. Place one-half on a fruit
55. 2. Peel an orange and remove as much of the white portion as possible.
56. 3. Remove peel from an orange in such a way that there remains a
57. CHAPTER XXXVII
58. CHAPTER XXXVIII
59. 7. Superscripts are denoted by a caret before a single superscript
60. 8. Subscripts are denoted by an underscore before a series of
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