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

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

By Woman's Institute of Domestic Arts and Sciences
Free
Book Description

Table of Contents
  • WOMAN'S INSTITUTE LIBRARY OF COOKERY
  • VOLUME FOUR
    • SALADS AND SANDWICHES
    • COLD AND FROZEN DESSERTS
    • CAKES, COOKIES, AND PUDDINGS
    • PASTRIES AND PIES
      • WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
    • WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
    • PREFACE
    • CONTENTS
      • SALADS AND SANDWICHES
      • COLD AND FROZEN DESSERTS
      • CAKES, COOKIES, AND PUDDINGS
      • PASTRIES AND PIES
    • SALADS AND SANDWICHES
    • COLD AND FROZEN DESSERTS
    • CAKES, COOKIES, AND PUDDINGS
    • PASTRIES AND PIES
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • INDEX
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