Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals
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English
ISBN
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WOMAN'S INSTITUTE LIBRARY OF COOKERY
VOLUME FIVE
FRUIT AND FRUIT DESSERTS
CANNING AND DRYING
JELLY MAKING, PRESERVING, AND PICKLING
CONFECTIONS
BEVERAGES
THE PLANNING OF MEALS
WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
PREFACE
CONTENTS
FRUIT AND FRUIT DESSERTS
CANNING AND DRYING
JELLY MAKING, PRESERVING, AND PICKLING
CONFECTIONS
BEVERAGES
THE PLANNING OF MEALS
INDEX
FRUIT AND FRUIT DESSERTS
FRUIT IN THE DIET
NATURE OF FRUITS
COMPOSITION AND FOOD VALUE OF FRUITS
COMPOSITION OF FRUITS
FOOD VALUE OF FRUITS
FRUITS AND THEIR PREPARATION AS FOOD
PREPARING AND SERVING FRUITS
BERRIES
NATURE AND CARE
BLACKBERRIES
BLUEBERRIES
CRANBERRIES
RASPBERRIES
STRAWBERRIES
MISCELLANEOUS BERRIES
NON-TROPICAL FRUITS
APPLES
APRICOTS
CHERRIES
GRAPES
PEACHES
PEARS
PLUMS
QUINCES
RHUBARB
CITRUS FRUITS
GRAPEFRUIT
LEMONS
ORANGES
MISCELLANEOUS CITRUS FRUITS
TROPICAL FRUITS
BANANAS
PINEAPPLES
MISCELLANEOUS TROPICAL FRUITS
MELONS
FRUIT COCKTAILS
DRIED FRUITS
DATES
FIGS
PRUNES
RAISINS
DRIED APPLES, APRICOTS, AND PEACHES
CANNING AND DRYING
NECESSITY FOR PRESERVING FOODS
CANNING
PRINCIPLES OF CANNING
GENERAL EQUIPMENT FOR CANNING
CANNING METHODS
OPEN-KETTLE METHOD
COLD-PACK METHOD
PROCEDURE IN THE ONE-PERIOD COLD-PACK METHOD
PROCEDURE IN THE FRACTIONAL-STERILIZATION METHOD
STEAM-PRESSURE METHODS
CANNING WITH TIN CANS
OVEN METHOD
CANNING VEGETABLES AND FRUITS
PREPARATION FOR CANNING
DIRECTIONS FOR CANNING VEGETABLES
GROUP 1--GREENS
GROUP 2--POD AND RELATED VEGETABLES
GROUP 3--ROOT AND TUBER VEGETABLES
GROUP 4--SPECIAL VEGETABLES
DIRECTIONS FOR CANNING FRUITS
SIRUPS FOR CANNING FRUITS
GROUP 1--SOFT FRUITS
GROUP 2--HARD FRUITS
GROUP 3--SPECIAL FRUITS
CANNING MEAT AND FISH
STORING AND SERVING CANNED FOODS
SCORING CANNED FOODS
DRYING
PRINCIPLES OF DRYING
DRYING METHODS
DIRECTIONS FOR DRYING VEGETABLES AND FRUITS
STORING AND COOKING DRIED FOODS
JELLY MAKING, PRESERVING, AND PICKLING
VALUE OF JELLIES, PRESERVES, AND PICKLES
JELLY MAKING
PRINCIPLES OF JELLY MAKING
EQUIPMENT FOR JELLY MAKING
PROCEDURE IN JELLY MAKING
SCORING JELLY
RECIPES FOR JELLY
PRESERVING
PRINCIPLES OF PRESERVING
RECIPES FOR PRESERVED FRUITS
PRESERVES
CONSERVES
MARMALADES
JAMS
BUTTERS
PICKLING
PRINCIPLES OF PICKLING
RECIPES FOR PICKLING
RECIPES FOR RELISHES
CONFECTIONS
NATURE AND COMPOSITION
NATURE OF CONFECTIONS
COMPOSITION OF CONFECTIONS
CONFECTION MAKING
INGREDIENTS USED IN CONFECTIONS
FOUNDATION MATERIALS
FLAVORINGS
COLORINGS
ACIDS
FOOD MATERIALS
EQUIPMENT FOR CONFECTION MAKING
PROCEDURE IN CONFECTION MAKING
COOKING THE MIXTURE
POURING AND COOLING THE MIXTURE
FINISHING CANDIES
VARIETIES OF CONFECTIONS AND THEIR PREPARATION
TAFFIES AND SIMILAR CANDIES
RECIPES FOR TAFFY
CARAMELS
CREAM CANDIES
NATURES OF CREAM CANDIES
FUDGES AND RELATED CANDIES
FONDANT AND RELATED CREAMS
MISCELLANEOUS CONFECTIONS
SERVING CANDY
BEVERAGES
BEVERAGES IN THE DIET
NATURE AND CLASSES OF BEVERAGES
WATER IN BEVERAGES
RELATION OF BEVERAGES TO MEALS
ALCOHOLIC BEVERAGES
STIMULATING BEVERAGES
COFFEE
HISTORY AND PRODUCTION OF COFFEE
PREPARATION OF COFFEE
SERVING COFFEE
TEA
HISTORY AND PRODUCTION OF TEA
PREPARATION OF TEA
SERVING TEA
COCOA AND CHOCOLATE
NATURE AND SELECTION OF COCOA AND CHOCOLATE
PREPARATION OF COCOA AND CHOCOLATE
SERVING COCOA AND CHOCOLATE
NON-STIMULATING BEVERAGES
CEREAL BEVERAGES
FRUIT BEVERAGES
INGREDIENTS FOR FRUIT BEVERAGES
PREPARATION OF FRUIT BEVERAGES
SOFT DRINKS
NOURISHING BEVERAGES
THE PLANNING OF MEALS
NECESSITY FOR CAREFUL MEAL PLANNING
PURCHASE OF FOODS
SUCCESSFUL MARKETING
KEEPING HOUSEHOLD ACCOUNTS
COST OF FOODS
FACTORS INFLUENCING COST
ECONOMICAL BUYING
CORRECT DIET
SUITABILITY OF FOOD
COMPOSITION OF FOOD
BALANCING THE DIET
QUANTITY AND PROPORTION OF FOODS
DIET FOR INFANTS AND CHILDREN
DIET FOR THE FAMILY
PROPORTION OF FOOD SUBSTANCES
MENU MAKING AND TABLE SERVICE
GENERAL RULES FOR MENU MAKING
METHODS OF SECURING VARIETY IN MEALS
CARD-FILE SYSTEM OF MENU MAKING
DINNER MENUS
LUNCHEON MENUS
THE PLANNING OF MEALS
BREAKFAST MENUS
MENUS FOR SPECIAL OCCASIONS
TABLE SERVICE
INDEX
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