20 sufficiently masticated ; third, it may not have been nicely cooked — possibly a stew or other dish may have been boiled too hard, instead of being gently simmered ; a joint may have been over-roasted, the pie-crust may be heavy and under-baked, possibly over-baked ; it may be a piece of meat was baked that should not have been, and which, if stewed, would have formed a more digestible food. Whether it is meat, poultry, fish, puddings, pies, cakes, bread, vegetables, or what not, each requires careful doing and the best of attention. THIS APPENDIX of QUESTIONS is designed to serve as a sort of Self-Examiner and Self-Help to those who use this Book. The numbers in the Margin refer to the Pages where the Information may be Found. •Page. 1 How and what could you cook for dinner in und one pot, and how serve ? 2. Who usually adopt this system ? 2. What and how can you bake without an oven ? 3. How would you select foods? What are the signs of good meat and diseased meat ? What are the advantages of frozen meat? What are the chief points to consider when you buy meat ? What are the chief points to consider in buying groceries ? 21 Page. 3 What foods are good substitutes for meat for and children and others ? 4. Can vegetables be largely used in place of meat, and if so, why ? 5. Name the chief points requiring attention in the use of a cooking stove. How, and in what, are stews, &c., best made? Give reasons. What is a steamer ? and state its use. 6. State what you can about food for children. Give general rules for cooking meat, and state reasons. Give general rules for boiling meat, and state reasons. 8. Give the chief points of attention required in roasting meat. 9. How would you make gravy ? What have you to note about heat in baking ? Name other points to be observed about baking. What sort of fire do you want for broiling ? Name other points of attention that are needful. 10. Describe the process of frying. Describe the process of stewing. What are the advantages of stewing meat, &c. ? How can tough meat be made more tender and digestible ? 11 Name the usual joints of beef, and state how each should be cooked, and what and vegetables are usually served with them. 12. Name the various joints of mutton, and how they are cooked, and what vegetables, &c., should be served with them. 1 3. How would you cook a ham ? State time and other particulars required. Page. 22 Name the various joints of pork and say how prepared and cooked, and with what served. 14. Name some of the chief kinds of poultry, and state how they are prepared, cooked, and served. 15 Give the various methods of cooking rabbits und and hares. 16. How and with what may they be served to table ? How would you jug a hare, and what would you use with it ? 17 Name as many cheap dishes as you can to remember. 30. "What would you add in cooking a sheep’s head to make it an even more economical dish ? Give the meaning and use of pot-au-feu. What ingredients do you require for an Irish stew, and how is it cooked ? Give some particulars of as many cheap dishes as you can, and any advantage that each may possess, either as regards nutri- ment or economy. 31 & Of what do you make plain stock ? 32. Describe No. 1 and No. 2 stocks. Of what may fish stock be made, and how ? 33 to What are the uses of stock.

AI-modernized reading of the original text

sufficiently masticated ; third, it may not have been nicely cooked — possibly a stew or other dish may have been boiled too hard, instead of being gently simmered ; a joint may have been over-roasted, the pie-crust may be heavy and under-baked, possibly over-baked ; it may be a piece of meat was baked that should not have been, and which, if stewed, would have formed a more digestible food. Whether it is meat, poultry, fish, puddings, pies, cakes, bread, vegetables, or what not, each requires careful doing and the best of attention. THIS APPENDIX of QUESTIONS is designed to serve as a sort of Self-Examiner and Self-Help to those who use this Book. The numbers in the Margin refer to the Pages where the Information may be Found. •Page. 1 How and what could you cook for dinner in in one pot, and how serve ? 2. Who usually adopt this system ? 2. What and how can you bake without an oven ? 3. How would you select foods? What are the signs of good meat and diseased meat ? What are the advantages of frozen meat? What are the chief points to consider when you buy meat ? What are the chief points to consider in buying groceries ? Page. 3 What foods are good substitutes for meat for children and others ? 4. Can vegetables be largely used in place of meat, and if so, why ? 5. Name the chief points requiring attention in the use of a cooking stove. How, and in what, are stews, &c., best made? Give reasons. What is a steamer ? and state its use. 6. State what you can about food for children. Give general rules for cooking meat, and state reasons. Give general rules for boiling meat, and state reasons. 8. Give the chief points of attention required in roasting meat. 9. How would you make gravy ? What have you to note about heat in baking ? Name other points to be observed about baking. What sort of fire do you want for broiling ? Name other points of attention that are needful. 10. Describe the process of frying. Describe the process of stewing. What are the advantages of stewing meat, &c. ? How can tough meat be made more tender and digestible ? 11 Name the usual joints of beef, and state how each should be cooked, and what and vegetables are usually served with them. 12. Name the various joints of mutton, and how they are cooked, and what vegetables, &c., should be served with them. 1 3. How would you cook a ham ? State time and other particulars required. Page. Name the various joints of pork and say how prepared and cooked, and with what served. 14. Name some of the chief kinds of poultry, and state how they are prepared, cooked, and served. 15 Give the various methods of cooking rabbits and hares. 16. How and with what may they be served to table ? How would you jug a hare, and what would you use with it ? 17 Name as many cheap dishes as you can to remember. 30. "What would you add in cooking a sheep’s head to make it an even more economical dish ? Give the meaning and use of pot-au-feu. What ingredients do you require for an Irish stew, and how is it cooked ? Give some particulars of as many cheap dishes as you can, and any advantage that each may possess, either as regards nutriment or economy. 31 Of what do you make plain stock ? 32. Describe No. 1 and No. 2 stocks. Of what may fish stock be made, and how ? 33 to What are the uses of stock.

Cookery for busy lives and small incomes