Woman’s Institute Library of Cookery. Volume 4

About this eBook

Author

Woman's Institute of Domestic Arts and Sciences

Title

Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies

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.

9938

Project Gutenberg

https://www.gutenberg.org/ebooks/9938

Release Date

February 1, 2006

Copyright

Public domain in the USA.

Contents

1. 1.WOMAN'S INSTITUTE LIBRARY OF COOKERY — VOLUME FOUR
2. 2.PASTRIES AND PIES — WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
3. 3.PREFACE
4. 4.CONTENTS — SALADS AND SANDWICHES — COLD AND FROZEN DESSERTS — CAKES, COOKIES, AND PUDDINGS — PASTRIES AND PIES
5. 5.SALADS AND SANDWICHES — SALADS IN THE DIET — COMPOSITION OF SALADS — INGREDIENTS OF SALADS — RELATION OF SALADS TO MEALS — PRINCIPLES OF SALAD MAKING — SERVING SALADS — SALAD DRESSINGS AND THEIR PREPARATION — VARIETIES OF SALADS AND THEIR PREPARATION — VEGETABLE SALADS — COMBINATION FRUIT-AND-VEGETABLE SALADS — FRUIT SALADS — HIGH-PROTEIN SALADS — SALADS AND SANDWICHES — SANDWICHES — NATURE OF SANDWICHES — GENERAL PRINCIPLES OF SANDWICH MAKING — PREPARATION OF SANDWICHES — BREAD-AND-BUTTER SANDWICHES — VEGETABLE SANDWICHES — FRUIT SANDWICHES — HIGH-PROTEIN SANDWICHES — HOT SANDWICHES — OPEN SANDWICHES — CANAPES — COLD AND FROZEN DESSERTS — THE DESSERT IN THE MEAL — COMPOSITION AND FOOD VALUE OF DESSERTS — PRINCIPLES OF DESSERT MAKING — COLD DESSERTS AND THEIR PREPARATION — SAUCES AND WHIPPED CREAM — CUSTARD DESSERTS — PRINCIPLES OF CUSTARD MAKING — RECIPES FOR CUSTARDS AND RELATED DESSERTS — GELATINE DESSERTS — PRINCIPLES OF GELATINE MAKING — RECIPES FOR GELATINE DESSERTS — FROZEN DESSERTS — PRINCIPLES OF FROZEN-DESSERT MAKING — TABLE I — PROCEDURE IN FREEZING DESSERTS — RECIPES FOR FROZEN DESSERTS — ICE CREAMS — FROZEN CUSTARDS — ICES — FRAPPÉS — SHERBETS — MOUSSES, PARFAITS, AND BISCUITS — MOLDING FROZEN DESSERTS — SERVING FROZEN DESSERTS
6. 6.CAKES, COOKIES, AND PUDDINGS (PART 1) — CAKE AND PUDDING MIXTURES IN THE DIET — CAKES — INGREDIENTS USED IN CAKES — GENERAL CLASSES OF CAKES — GENERAL EQUIPMENT FOR CAKE MAKING — PROCEDURE IN CAKE MAKING — SPONGE CAKES AND THEIR PREPARATION — RECIPES FOR SPONGE CAKE AND ITS VARIATIONS — BUTTER CAKES AND THEIR PREPARATION — RECIPES FOR BUTTER CAKES — CAKE ICINGS AND FILLINGS — CAKES, COOKIES, AND PUDDINGS (PART 2) — VARIETIES OF SMALL CAKES — CUP AND DROP CAKES — COOKIES — KISSES AND MACAROONS — LADYFINGERS AND SPONGE DROPS — CAKES MADE WITH YEAST — CREAM PUFFS AND ÉCLAIRS — DOUGHNUTS AND CRULLERS — PUDDINGS AND PUDDING SAUCES — PUDDING SAUCES — PUDDINGS — PREPARATION OF PUDDINGS — RECIPES FOR PUDDINGS
7. 7.PASTRIES AND PIES — NATURE OF PASTRIES AND PIES — INGREDIENTS USED FOR PASTRY — UTENSILS FOR PASTRY MAKING — PASTRY AND PIE MAKING — METHODS OF MIXING PASTRY — PASTRY FOR PIES — MAKING AND BAKING — UTILIZING LEFT-OVER PASTRY — RECIPES FOR PASTRY AND PIES — DOUBLE-CRUST PIES — ONE-CRUST PIES — PUFF PASTE — SERVING PASTRY
8. 8.INDEX

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