in cookbooks & cuisines & food & recipes & restaurant reviews by Admin on 30 Jan 2009
By Jason Swanson
JELLIED CHICKEN.–The housewife who desires to serve an unusual chicken dish will find that there is much in favor of jellied chicken. Aside from its food value, jellied chicken has merit in that it appeals to the eye, especially if the mold used in its preparation has a pleasing shape.
JELLIED CHICKEN
1 3 or 4 lb. c….
in cookbooks & cuisines & food & recipes & restaurant reviews by Admin on 25 Jan 2009
By Jason Swanson
RICE-AND-MEAT PATTIES.–Sometimes not enough meat remains after a meal to make a tasty dish by itself. In such a case, it should be combined with some other food, especially a starchy one, so as to extend its flavor and produce a dish that approaches nearer a balan….
in cookbooks & cuisines & food & recipes & restaurant reviews by Admin on 12 Jan 2009
By Jason Swanson
In its broadest sense, MEAT may be considered as “any clean, sound, dressed or properly prepared edible part of animals that are in good health at the time of slaughter.” However, the flesh of carnivorous animals–that is, animals that eat the flesh of other animals–is so seldom eaten by man, that the term meat is usually restricted to the flesh of all animals except these. Bu….