movelearn

The Boston cooking-school cook book by Fannie Merritt Farmer

Farmer, Fannie Merritt, 1857-1915

Chapter 14: 8. =By Salting.= There are two kinds of salting,—dry, and corning or

Prev Next

Chapters

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

Chapter 14: 8. =By Salting.= There are two kinds of salting,—dry, and corning or

salting in brine. Examples: salt codfish, beef, pork, tripe, etc.

10 words

PrevPrevious BookBack to Book Detail NextNext Chapter