LIBRARY OF COOKERY, VOLUME ONE

About this eBook

Author

Woman's Institute of Domestic Arts and Sciences

Title

Woman's Institute Library of Cookery. Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads

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.

9935

Project Gutenberg

https://www.gutenberg.org/ebooks/9935

Release Date

February 1, 2006

Copyright

Public domain in the USA.

Contents

1. 1.WOMAN'S INSTITUTE LIBRARY OF COOKERY — VOLUME ONE
2. 2.HOT BREADS — WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
3. 3.PREFACE
4. 4.CONTENTS — ESSENTIALS OF COOKERY — CEREALS — BREAD — HOT BREADS — INDEX
5. 5.ESSENTIALS OF COOKERY (PART 1) — THE PROBLEM OF FOOD — SELECTION OF FOOD — FOOD SUBSTANCES — FOOD VALUE — DIGESTION AND ABSORPTION OF FOOD — PREPARATION OF FOOD — METHODS OF COOKING — HEAT FOR COOKING
6. 6.PREPARATION OF FOOD--(Continued) — UTENSILS FOR COOKING — UTENSILS FOR FURNISHING A KITCHEN — GETTING FOODS READY FOR COOKING — ORDER OF WORK — TABLE FOR COOKING FOODS — COOKERY TIME TABLE — BAKED FOODS — CARE OF FOOD — MENUS AND RECIPES — TERMS USED IN COOKERY
7. 7.CEREALS — PRODUCTION, COMPOSITION, AND SELECTION — CEREALS AS A FOOD — PREPARATION OF CEREALS FOR THE TABLE — INDIAN CORN, OR MAIZE — WHEAT — RICE — OATS — BARLEY — RYE, BUCKWHEAT, AND MILLET — PREPARED, OR READY-TO-EAT, CEREALS — SERVING CEREALS — ITALIAN PASTES — BREAKFAST MENU
8. 8.BREAD — IMPORTANCE OF BREAD AS FOOD — INGREDIENTS FOR BREAD MAKING — UTENSILS FOR BREAD MAKING — BREAD-MAKING PROCESSES — MAKING THE DOUGH — CARE OF THE RISING DOUGH — KNEADING THE DOUGH — SHAPING THE DOUGH INTO LOAVES — BAKING THE BREAD — SCORING BREAD — USE OF THE BREAD MIXER — SERVING BREAD — BREAD RECIPES — RECIPES FOR ROLLS, BUNS, AND BISCUITS — TOAST — LEFT-OVER BREAD
9. 9.HOT BREADS — HOT BREADS IN THE DIET — PRINCIPAL REQUIREMENTS FOR HOT BREADS — LEAVENING AGENTS — HOT-BREAD UTENSILS AND THEIR USE — PREPARING THE MIXTURE — BAKING THE MIXTURE — SERVING HOT BREADS — POPOVER RECIPES — GRIDDLE-CAKE RECIPES — WAFFLE RECIPES — MUFFIN RECIPES — CORN-CAKE RECIPES — BISCUIT RECIPES — MISCELLANEOUS HOT-BREAD RECIPES — UTILISING LEFT-OVER HOT BREADS — LUNCHEON MENU
10. 10.INDEX

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