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Cooking Library (volume 2) Ebook

Cooking Library 2
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Title: Cooking Library (volume 2)
Description:
MILK, BUTTER, AND CHEESE
EGGS
VEGETABLES

The second volume of The Complete Library Of Cooking, deals with such essentials of diet as the dairy products--milk, butter, and cheese--the protein food, eggs, and the energy-producing nutrients, vegetables.

In Milk, Butter, and Cheese, Parts 1 and 2, are explained the place that milk occupies in the diet, its composition, grades, and the dishes for which it is used; the purchase, care, and use of butter and butter substitutes; and the characteristics, care, and varieties of both domestic and imported cheeses, as well as a number of excellent recipes for cheese dishes. A luncheon menu, in which a cheese dish is substituted for meat, is of interest in this connection, for it shows you, early in your studies, not only how to combine dishes to produce a balanced meal, but also how to make up a menu in which meat is not needed. In Eggs are discussed the nutritive value of eggs, the ways in which to select, preserve, cook, and serve them, and how to utilize left-over eggs. So many uses have eggs in the diet and so nourishing is this food that too much attention cannot be paid to its preparation. In this lesson, also, is given a breakfast menu to afford practice in preparing several simple dishes usually served in this meal. In Vegetables, Parts 1 and 2, every variety of vegetable is discussed as to food value, preparation, place in the meal, and proper methods of serving. With such a fund of knowledge, you will be well equipped to give pleasing variety to your meals. In addition to the manual in these matters, there are many recipes showing certain steps as well as the finished result. With such detailed information, it is our desire that as many of the recipes as possible be tried, for it is only through constant practice that the rules and principles of cooking will become thoroughly instilled in the mind. Nothing is of more value to the aspiring cook than such a knowledge of food and its preparation, for, as every one knows, proper diet is the chief requisite of good health.

Contents of Cooking Library (volume 2)

MILK, BUTTER, AND CHEESE

  • Composition of Milk
  • Milk in the Diet
  • Products Obtained from Milk
  • Grades of Clean Milk
  • Characteristics of Wholesome Milk
  • Preserved Milk
  • Recipes for Milk Dishes and Sauces
  • Milk in the Home
  • Economical Use of Butter
  • Purchase and Care of Butter
  • Flavor and Composition of Butter
  • Cooking With Butter
  • Butter Substitutes
  • Serving Butter
  • Characteristics and Care of Cheese
  • Domestic Cheese
  • Imported Cheese
  • Serving Cheese
  • Luncheon Menu
  • Recipes for Cheese Dishes

EGGS

  • Nutritive Value of Eggs
  • Description of Eggs and Place in the Diet
  • Selection of Eggs
  • Cooking of Eggs
  • Preservation of Eggs
  • Serving of Eggs
  • Use of Left-Over Eggs
  • Egg Recipes
  • Breakfast Menu

VEGETABLES

  • Structure, Composition, and Food Value
  • Variety in Vegetables
  • Purchase and Care of Vegetables
  • Methods of Preparing and Cooking Vegetables
  • Classification of Vegetables
  • Sauces for Vegetables
  • Beans and Their Preparation
  • Asparagus and Its Preparation
  • Beets and Their Preparation
  • Cabbage and Its Preparation
  • Brussels Sprouts and Their Preparation
  • Carrots and Their Preparation
  • Celery and Its Preparation
  • Cauliflower and Its Preparation
  • Corn and Its Preparation
  • Eggplant and Its Preparation
  • Cucumbers and Their Preparation
  • French Artichokes and Their Preparation
  • Jerusalem Artichokes and Their Preparation
  • Greens and Their Preparation
  • Kohlrabi and Its Preparation
  • Mushrooms and Their Preparation
  • Lentils and Their Preparation
  • Okra and Its Preparation
  • Parsnips and Their Preparation
  • Onions and Their Preparation
  • Peas and Their Preparation
  • White Potatoes and Their Preparation
  • Peppers and Their Preparation
  • Sweet Potatoes and Their Preparation
  • Salsify and Its Preparation
  • Radishes and Their Preparation
  • Squash and Its Preparation
  • Turnips and Their Preparation
  • Tomatoes and Their Preparation
  • Vegetable Combinations
  • Serving Vegetables

 

Ebook cover: Cooking Library (volume 2)
Cooking Library (volume 2)

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Editor: Alex Smit
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