Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables
by Woman's Institute of Domestic Arts and Sciences
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About This Book
This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.
Chapters (84)
- WOMAN'S INSTITUTE LIBRARY OF COOKERY VOLUME TWO
- MILK, BUTTER, AND CHEESE EGGS VEGETABLES
- WOMENS INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
- PREFACE
- CONTENTS
- MILK, BUTTER, AND CHEESE
- EGGS
- VEGETABLES
- INDEX
- 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
- 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
- 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
- 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
- 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
- INDEX
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