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The Boston cooking-school cook book by Fannie Merritt Farmer
Farmer, Fannie Merritt, 1857-1915
Chapter 4: 3. Fats and oils
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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 4: 3. Fats and oils
II. INORGANIC 1. Mineral matter
5 words
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