Home › Home Work › Home Work: Broiled

Home Work: Broiled

Meat, 157; Structure, Cuts, 158; Beefsteaks, 163; Composition, 166; Cooking of Meats, 168; Pan Broiled Steak, 169; Hamburgh Steak, Creole Steak, Beef Stew, 170; Beef Pot Roast, 171; Veal Loaf, Broiled Bacon, 172.

Milk, 134; Composition, 135; Care of Milk, 137; Pasteurization, 138; Sterilization, 139; Butter, Cottage Cheese, 140; Rennet Dessert, Chocolate Sauce, 141.

Muffins, Plain, Graham, Rice, 198-199; Raised, 235.

Mush, Corn Meal, Fried, 74.

Pasteurization, 138.

Potato White, 47; History, Structure, 47; Composition, 48; Buying and Storing, 49; Ways of Cooking, Baked, Boiled, 50; Mashed, Cream 51.

Pork, 162; Broiled Bacon, 172.

Puddings, 243; Rice Pudding, 247; Bread, Bread and Butter Pudding, 248; Cottage, Brown Betty, 249. Quick Doughs, 215; Method of Mixing, Baking Powder Biscuits, 216; Drop Biscuits, Egg Tea Rolls, 217; Cinnamon Rolls, Cheese Biscuit, 218.

Refrigerators, 21; Substitutes for Refrigerators, 24. Rennet Dessert, 141.