LIBRARY OF COOKERY, VOLUME 2

About this eBook

Author

Woman's Institute of Domestic Arts and Sciences

Title

Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

Credits

Produced by Charles Aldarondo, Keren Vergon, Steve Schulze and PG Distributed Proofreaders

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American

Category

Text

eBook-No.

9936

Project Gutenberg

https://www.gutenberg.org/ebooks/9936

Release Date

February 1, 2006

Copyright

Public domain in the USA.

Contents

1. 1.WOMAN'S INSTITUTE LIBRARY OF COOKERY — VOLUME TWO
2. 2.VEGETABLES — WOMENS INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
3. 3.PREFACE
4. 4.CONTENTS — MILK, BUTTER, AND CHEESE — EGGS — VEGETABLES — INDEX
5. 5.MILK, BUTTER, AND CHEESE (PART 1) — MILK IN THE DIET — COMPOSITION OF MILK — PRODUCTS OBTAINED FROM MILK — CHARACTERISTICS OF WHOLESOME MILK — GRADES OF CLEAN MILK — PRESERVED MILK — MILK IN THE HOME — RECIPES FOR MILK DISHES AND SAUCES
6. 6.BUTTER AND BUTTER SUBSTITUTES (PART 2) — ECONOMICAL USE OF BUTTER — FLAVOR AND COMPOSITION OF BUTTER — PURCHASE AND CARE OF BUTTER — COOKING WITH BUTTER — SERVING BUTTER — BUTTER SUBSTITUTES — CHARACTERISTICS AND CARE OF CHEESE — KINDS OF CHEESE — IMPORTED CHEESE — DOMESTIC CHEESE — SERVING CHEESE — RECIPES FOR CHEESE DISHES — LUNCHEON MENU
7. 7.EGGS — DESCRIPTION OF EGGS AND PLACE IN THE DIET — NUTRITIVE VALUE OF EGGS — SELECTION OF EGGS — PRESERVATION OF EGGS — COOKING OF EGGS — SERVING OF EGGS — EGG RECIPES — LEFT-OVER EGGS. — BREAKFAST MENU
8. 8.VEGETABLES (PART 1) — VARIETY IN VEGETABLES — STRUCTURE, COMPOSITION, AND FOOD VALUE — TABLE I — PURCHASE AND CARE OF VEGETABLES — CLASSIFICATION OF VEGETABLES — GENERAL METHODS OF PREPARATION AND COOKING — SAUCES FOR VEGETABLES — ASPARAGUS AND ITS PREPARATION — BEANS AND THEIR PREPARATION — BEETS AND THEIR PREPARATION — BRUSSELS SPROUTS AND THEIR PREPARATION — CABBAGE AND ITS PREPARATION — CARROTS AND THEIR PREPARATION — CAULIFLOWER AND ITS PREPARATION — CELERY AND ITS PREPARATION — CORN AND ITS PREPARATION — CUCUMBERS AND THEIR PREPARATION — EGGPLANT AND ITS PREPARATION — FRENCH ARTICHOKES AND THEIR PREPARATION
9. 9.VEGETABLES (PART 2) — PREPARATION OF VEGETABLES AS FOOD (Continued) — GREENS AND THEIR PREPARATION — JERUSALEM ARTICHOKES AND THEIR PREPARATION — KOHLRABI AND ITS PREPARATION — LENTILS AND THEIR PREPARATION — MUSHROOMS AND THEIR PREPARATION — OKRA AND ITS PREPARATION — ONIONS AND THEIR PREPARATION — PARSNIPS AND THEIR PREPARATION — PEAS AND THEIR PREPARATION — PEPPERS AND THEIR PREPARATION — POTATOES AND THEIR PREPARATION — SWEET POTATOES — RADISHES AND THEIR PREPARATION — SALSIFY AND ITS PREPARATION — SQUASH AND ITS PREPARATION — TOMATOES AND THEIR PREPARATION — TURNIPS AND THEIR PREPARATION — VEGETABLE COMBINATIONS — SERVING VEGETABLES
10. 10.INDEX

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