LIBRARY OF COOKERY, VOLUME FIVE

About this eBook

Author

Woman's Institute of Domestic Arts and Sciences

Title

Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

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.

9939

Project Gutenberg

https://www.gutenberg.org/ebooks/9939

Release Date

February 1, 2006

Copyright

Public domain in the USA.

Contents

1. 1.WOMAN'S INSTITUTE LIBRARY OF COOKERY — VOLUME FIVE
2. 2.THE PLANNING OF MEALS — WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
3. 3.PREFACE
4. 4.FRUIT AND FRUIT DESSERTS
5. 5.CANNING AND DRYING
6. 6.JELLY MAKING, PRESERVING, AND PICKLING
7. 7.CONFECTIONS
8. 8.BEVERAGES
9. 9.THE PLANNING OF MEALS
10. 10.INDEX
11. 11.FRUIT AND FRUIT DESSERTS — FRUIT IN THE DIET — NATURE OF FRUITS — COMPOSITION AND FOOD VALUE OF FRUITS — COMPOSITION OF FRUITS — FOOD VALUE OF FRUITS — FRUITS AND THEIR PREPARATION AS FOOD — PREPARING AND SERVING FRUITS — BERRIES — NATURE AND CARE — BLACKBERRIES — BLUEBERRIES — CRANBERRIES — RASPBERRIES — STRAWBERRIES — MISCELLANEOUS BERRIES — NON-TROPICAL FRUITS — APPLES — APRICOTS — CHERRIES — GRAPES — PEACHES — PEARS — PLUMS — QUINCES — RHUBARB — CITRUS FRUITS — GRAPEFRUIT — LEMONS — ORANGES — MISCELLANEOUS CITRUS FRUITS — TROPICAL FRUITS — BANANAS — PINEAPPLES — MISCELLANEOUS TROPICAL FRUITS — MELONS — FRUIT COCKTAILS — DRIED FRUITS — DATES — FIGS — PRUNES — RAISINS — DRIED APPLES, APRICOTS, AND PEACHES
12. 12.CANNING AND DRYING — NECESSITY FOR PRESERVING FOODS — CANNING — PRINCIPLES OF CANNING — GENERAL EQUIPMENT FOR CANNING — CANNING METHODS — OPEN-KETTLE METHOD — COLD-PACK METHOD — PROCEDURE IN THE ONE-PERIOD COLD-PACK METHOD — PROCEDURE IN THE FRACTIONAL-STERILIZATION METHOD — STEAM-PRESSURE METHODS — CANNING WITH TIN CANS — OVEN METHOD — CANNING VEGETABLES AND FRUITS — PREPARATION FOR CANNING — DIRECTIONS FOR CANNING VEGETABLES — GROUP 1--GREENS — GROUP 2--POD AND RELATED VEGETABLES — GROUP 3--ROOT AND TUBER VEGETABLES — GROUP 4--SPECIAL VEGETABLES — DIRECTIONS FOR CANNING FRUITS — SIRUPS FOR CANNING FRUITS — GROUP 1--SOFT FRUITS — GROUP 2--HARD FRUITS — GROUP 3--SPECIAL FRUITS — CANNING MEAT AND FISH — STORING AND SERVING CANNED FOODS — SCORING CANNED FOODS — DRYING — PRINCIPLES OF DRYING — DRYING METHODS — DIRECTIONS FOR DRYING VEGETABLES AND FRUITS — STORING AND COOKING DRIED FOODS
13. 13.JELLY MAKING, PRESERVING, AND PICKLING — VALUE OF JELLIES, PRESERVES, AND PICKLES — JELLY MAKING — PRINCIPLES OF JELLY MAKING — EQUIPMENT FOR JELLY MAKING — PROCEDURE IN JELLY MAKING — SCORING JELLY — RECIPES FOR JELLY — PRESERVING — PRINCIPLES OF PRESERVING — RECIPES FOR PRESERVED FRUITS — PRESERVES — CONSERVES — MARMALADES — JAMS — BUTTERS
14. 14.PICKLING — PRINCIPLES OF PICKLING — RECIPES FOR PICKLING — RECIPES FOR RELISHES
15. 15.CONFECTIONS — NATURE AND COMPOSITION — NATURE OF CONFECTIONS — COMPOSITION OF CONFECTIONS
16. 16.CONFECTION MAKING — INGREDIENTS USED IN CONFECTIONS — FOUNDATION MATERIALS — FLAVORINGS — COLORINGS — ACIDS — FOOD MATERIALS — EQUIPMENT FOR CONFECTION MAKING — PROCEDURE IN CONFECTION MAKING — COOKING THE MIXTURE — POURING AND COOLING THE MIXTURE — FINISHING CANDIES — VARIETIES OF CONFECTIONS AND THEIR PREPARATION — TAFFIES AND SIMILAR CANDIES — RECIPES FOR TAFFY — CARAMELS — CREAM CANDIES — NATURES OF CREAM CANDIES — FUDGES AND RELATED CANDIES — FONDANT AND RELATED CREAMS — MISCELLANEOUS CONFECTIONS — SERVING CANDY
17. 17.BEVERAGES — BEVERAGES IN THE DIET — NATURE AND CLASSES OF BEVERAGES — WATER IN BEVERAGES — RELATION OF BEVERAGES TO MEALS — ALCOHOLIC BEVERAGES — STIMULATING BEVERAGES — COFFEE — HISTORY AND PRODUCTION OF COFFEE — PREPARATION OF COFFEE — SERVING COFFEE — TEA — HISTORY AND PRODUCTION OF TEA — PREPARATION OF TEA — SERVING TEA — COCOA AND CHOCOLATE — NATURE AND SELECTION OF COCOA AND CHOCOLATE — PREPARATION OF COCOA AND CHOCOLATE — SERVING COCOA AND CHOCOLATE — NON-STIMULATING BEVERAGES — CEREAL BEVERAGES — FRUIT BEVERAGES — INGREDIENTS FOR FRUIT BEVERAGES — PREPARATION OF FRUIT BEVERAGES — SOFT DRINKS — NOURISHING BEVERAGES
18. 18.THE PLANNING OF MEALS — NECESSITY FOR CAREFUL MEAL PLANNING — PURCHASE OF FOODS — SUCCESSFUL MARKETING — KEEPING HOUSEHOLD ACCOUNTS — COST OF FOODS — FACTORS INFLUENCING COST — ECONOMICAL BUYING — CORRECT DIET — SUITABILITY OF FOOD — COMPOSITION OF FOOD — BALANCING THE DIET — QUANTITY AND PROPORTION OF FOODS — DIET FOR INFANTS AND CHILDREN — DIET FOR THE FAMILY — PROPORTION OF FOOD SUBSTANCES — MENU MAKING AND TABLE SERVICE — GENERAL RULES FOR MENU MAKING — METHODS OF SECURING VARIETY IN MEALS — CARD-FILE SYSTEM OF MENU MAKING — DINNER MENUS — LUNCHEON MENUS — THE PLANNING OF MEALS — BREAKFAST MENUS — MENUS FOR SPECIAL OCCASIONS — TABLE SERVICE
19. 19.INDEX

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