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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

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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.
- PREFACE
- CONTENTS
  - 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
- 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
- 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
- INDEX