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Essentials of Cookery Cereals, Bread, Hot Breads
together. Examination questions pertaining to the subject matter appear at the end of each section. These questions will prove helpful in a mastery of the subjects to which they relate, as they are the same as
those on which students of the Institute are required to report. At the back of each volume is a complete index, which will assist materially in making quick reference to the subjects contained in it.
This volume, which is the first of the set, deals with the essentials of cookery, cereals, bread, and hot breads. In
Essentials of Cookery, Parts 1 and 2, are thoroughly treated the selection, buying, and care of food, as well as other matters that will lead to familiarity with terms used in cookery and to efficiency in the preparation of food. In Cereals are discussed the production, composition, selection, and care and the cooking and serving of cereals of all kinds. In
Bread and Hot Breads are described all the ingredients required for bread, rolls, and hot breads of every kind, the processes and recipes to be followed in making and baking them, the procedure in serving them, and the way in which to care for such foods. Whenever advisable, utensils for the preparation of food, as well as labor-saving devices,are described, so as to enable beginners in the art of cookery to become acquainted with them quickly. In
addition, this volume contains breakfast, luncheon, and dinner menus that will enable the housewife to put into practical, every-day use many of the recipes given
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| File Type | ZIP |