Cooking Library (volume 2)

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Cooking Library (volume 2)

In Milk� Butter� and Cheese� Parts 1 and 2� are explained the place that milk occupies in the diet� its composition� grades� and the dishes for which it is used; the purchase� care� and use of butter and butter substitutes; and the characteristics� care� and varieties of both domestic and imported cheeses� as well as a number of excellent recipes for cheese dishes. A luncheon menu� in which a cheese dish is substituted for meat� is of interest in this connection� for it shows you� early in your studies� not only how to combine dishes to produce a balanced meal� but also how to make up a menu in which meat is not needed. In Eggs are discussed the nutritive value of eggs� the ways in which to select� preserve� cook� and serve them� and how to utilize left-over eggs. So many uses have eggs in the diet and so nourishing is this food that too much attention cannot be paid to its preparation. In this lesson� also� is given a breakfast menu to afford practice in preparing several simple dishes usually served in this meal. In Vegetables� Parts 1 and 2� every variety of vegetable is discussed as to food value� preparation� place in the meal� and proper methods of serving. With such a fund of knowledge� you will be well equipped to give pleasing variety to your meals. In addition to the instruction in these matters� there are many recipes showing certain steps as well as the finished result. With such detailed information� it is our desire that as many of the recipes as possible be tried� for it is only through constant practice that the rules and principles of cooking will become thoroughly instilled in the mind. Nothing is of more value to the aspiring cook than such a knowledge of food and its preparation� for� as every one knows� proper diet is the chief requisite of good health.
Contents of Cooking Library (volume 2)

MILK� BUTTER� AND CHEESE
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
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
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
Use of Left-Over Eggs
Breakfast Menu
VEGETABLES
Variety in Vegetables
Structure� Composition� and Food Value
Purchase and Care of Vegetables
Classification of Vegetables
Methods of Preparing and Cooking Vegetables
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
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
White Potatoes and Their Preparation
Sweet Potatoes and Their Preparation
Radishes and Their Preparation
Salsify and Its Preparation
Squash and Its Preparation
Tomatoes and Their Preparation
Turnips and Their Preparation
Vegetable Combinations
Serving Vegetables

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