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
Free

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

By Woman's Institute of Domestic Arts and Sciences
Free
Book Description
Table of Contents
  • 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.
    • 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
    • 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
    • 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
    • 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
    • PRINCIPLES OF PICKLING
    • RECIPES FOR PICKLING
    • RECIPES FOR RELISHES
    • CONFECTIONS
      • NATURE AND COMPOSITION
      • NATURE OF CONFECTIONS
      • COMPOSITION OF 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
    • 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
    • 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
    • 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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