Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables
Free

Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

By Woman's Institute of Domestic Arts and Sciences
Free
Book Description
Table of Contents
  • WOMAN'S INSTITUTE LIBRARY OF COOKERY
  • VOLUME TWO
    • MILK, BUTTER, AND CHEESE
    • EGGS
    • VEGETABLES
      • WOMENS INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
    • PREFACE
    • CONTENTS
      • MILK, BUTTER, AND CHEESE
      • EGGS
      • VEGETABLES
      • INDEX
    • MILK, BUTTER, AND CHEESE (PART 1)
      • MILK IN THE DIET
      • COMPOSITION OF MILK
      • PRODUCTS OBTAINED FROM MILK
      • CHARACTERISTICS OF WHOLESOME MILK
      • GRADES OF CLEAN MILK
      • PRESERVED MILK
      • MILK IN THE HOME
      • RECIPES FOR MILK DISHES AND SAUCES
    • BUTTER AND BUTTER SUBSTITUTES (PART 2)
      • ECONOMICAL USE OF BUTTER
      • FLAVOR AND COMPOSITION OF BUTTER
      • PURCHASE AND CARE OF BUTTER
      • COOKING WITH BUTTER
      • SERVING BUTTER
      • BUTTER SUBSTITUTES
      • CHARACTERISTICS AND CARE OF CHEESE
      • KINDS OF CHEESE
      • IMPORTED CHEESE
      • DOMESTIC CHEESE
      • SERVING CHEESE
      • RECIPES FOR CHEESE DISHES
      • LUNCHEON MENU
    • EGGS
      • DESCRIPTION OF EGGS AND PLACE IN THE DIET
      • NUTRITIVE VALUE OF EGGS
      • SELECTION OF EGGS
      • PRESERVATION OF EGGS
      • COOKING OF EGGS
      • SERVING OF EGGS
      • EGG RECIPES
      • LEFT-OVER EGGS.
      • BREAKFAST MENU
    • VEGETABLES (PART 1)
      • VARIETY IN VEGETABLES
      • STRUCTURE, COMPOSITION, AND FOOD VALUE
      • TABLE I
      • PURCHASE AND CARE OF VEGETABLES
      • CLASSIFICATION OF VEGETABLES
      • GENERAL METHODS OF PREPARATION AND COOKING
      • SAUCES FOR VEGETABLES
      • ASPARAGUS AND ITS PREPARATION
      • BEANS AND THEIR PREPARATION
      • BEETS AND THEIR PREPARATION
      • BRUSSELS SPROUTS AND THEIR PREPARATION
      • CABBAGE AND ITS PREPARATION
      • CARROTS AND THEIR PREPARATION
      • CAULIFLOWER AND ITS PREPARATION
      • CELERY AND ITS PREPARATION
      • CORN AND ITS PREPARATION
      • CUCUMBERS AND THEIR PREPARATION
      • EGGPLANT AND ITS PREPARATION
      • FRENCH ARTICHOKES AND THEIR PREPARATION
    • VEGETABLES (PART 2)
      • PREPARATION OF VEGETABLES AS FOOD (Continued)
      • GREENS AND THEIR PREPARATION
      • JERUSALEM ARTICHOKES AND THEIR PREPARATION
      • KOHLRABI AND ITS PREPARATION
      • LENTILS AND THEIR PREPARATION
      • MUSHROOMS AND THEIR PREPARATION
      • OKRA AND ITS PREPARATION
      • ONIONS AND THEIR PREPARATION
      • PARSNIPS AND THEIR PREPARATION
      • PEAS AND THEIR PREPARATION
      • PEPPERS AND THEIR PREPARATION
      • POTATOES AND THEIR PREPARATION
      • SWEET POTATOES
      • RADISHES AND THEIR PREPARATION
      • SALSIFY AND ITS PREPARATION
      • SQUASH AND ITS PREPARATION
      • TOMATOES AND THEIR PREPARATION
      • TURNIPS AND THEIR PREPARATION
      • VEGETABLE COMBINATIONS
      • SERVING VEGETABLES
    • INDEX
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