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The Boston cooking-school cook book by Fannie Merritt Farmer
8. =By Salting.= There are two kinds of salting,—dry, and corning or
The Boston cooking-school cook book by Fannie Merritt Farmer
8. =By Salting.= There are two kinds of salting,—dry, and corning or
Chapter 14
10 words
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
salting in brine. Examples: salt codfish, beef, pork, tripe, etc.
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