Cooking Essentials Vol 3 - Free Postage *

This volume includes soups and the high-protein foods, meat, poultry, game, and fish.

Soup, its chief purposes, and its economic value. Recipes for making them, as well as the stocks used in their preparation.

In Meat, Parts 1 and 2, the various cuts of the different kinds of meat--beef, veal, lamb, mutton, and pork-how to judge a good piece of meat by its appearance, and what to do with it from the time it is purchased until all of it is used.

Poultry and Game

Fish and Shell Fish

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