Joseph Silva

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What To Do With Your Left Over Veal

28th April 2009
Veal Rolls.--The portion of a veal roast that remains after it has been served hot can be combined with dressing to make veal rolls, a dish that will be a pleasing change from the usual cold sliced meat. To make veal rolls, slice the veal and into eac... Read >

What To Do With Left Over Fish

28th April 2009
So as not to waste any food material, it is necessary that all left-over fish be utilized in some way. This is not so simple a matter as in the case of meat, because fish is one of the foods that are not popular as a left-over dish. Still fish left-overs ... Read >

What Is Use To Make Soup

28th April 2009
The making of the stock that is used in soup is the most important of the soup-making processes; in fact, these two things--soup and stock--may be regarded, in many instances, as one and the same. The housewife will do well, therefore, to keep in mind tha... Read >

Removing Grease To Have Clear Soup

28th April 2009
REMOVING GREASE FROM SOUP.--A greasy soup is always unpalatable. Therefore, a very important feature of soup making, whether a thin or a thick soup is being made, is the removal of all grease. Various ways of removing grease have been devised, depending o... Read >

How To Serve Your Soup

17th April 2009
Soup may be correctly served in several different ways, the method to adopt usually depending on the kind of soup. Thin, clear soups are generally served in bouillon cups, as shown in Fig. 3, which may be placed on the table immediately before the family ... Read >

How To Prepare Your Veal

17th April 2009
In the preparation of veal, an important point to remember is that meat of this kind always requires thorough cooking. It should never be served rare. Because of the long cooking veal needs, together with the difficulty encountered in chewing it and its s... Read >

Different Ways To Cook Your Ham

04th April 2009
BACON COMBINED WITH OTHER FOODS.--Many other foods may be fried in the same way as eggs and served with bacon. For instance, sliced apples or sliced tomatoes fried in bacon fat until they become tender, but not mushy, are delicious when served with crisp ... Read >

Different Ways To Cook Meat

04th April 2009
FRYING AND SAUTEING.--When meat is fried or sauted, that is, brought directly in contact with hot fat, it is made doubly indigestible, because of the hardening of the surface tissues and the indigestibility of the fat that penetrates these tissues. This i... Read >

Different Ways To Cook A Rabbit

04th April 2009
PREPARING A RABBIT FOR COOKING.--In order to prepare a rabbit for cooking, it must first be skinned and drawn, after which it may be cut up or left whole, depending on the cookery method that is to be followed. To skin a rabbit, first chop off the feet at... Read >

Different Types Of Soups

04th April 2009
The two general classes of soup already mentioned permit of numerous methods of classification. For instance, soups are sometimes named from the principal ingredient or an imitation of it, as the names potato soup, beef soup, macaroni soup, mock-turtle so... Read >

Characteristics Of Lobsters, Crabs And Shrimp

26th March 2009
The shell fish, LOBSTERS, CRABS, and SHRIMP, come under the head of crustaceans; that is, animals consisting of jointed sections, each of which is covered with a hard shell. Their flesh is similar in composition to that of other fish, but it is tougher an... Read >

Learn All About Veal

10th March 2009
Veal is the name applied to the flesh of a slaughtered calf. This kind of meat is at its best in animals that are from 6 weeks to 3 months old when killed. Calves younger than 6 weeks are sometimes slaughtered, but their meat is of poor quality and should... Read >

The Many Facts About Oak Tree

29th December 2008
The Oak Treed is Considered to be one of the most significant and magnificent plants in the whole world. In all there are over 300 varieties of these majestic afforest giants. Some species of oaks contain the Royal Oak and Quercus Robur (Common Oak), ... Read >