Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads
Free

Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads

By Woman's Institute of Domestic Arts and Sciences
Free
Book Description
Table of Contents
  • WOMAN'S INSTITUTE LIBRARY OF COOKERY
  • VOLUME ONE
    • ESSENTIALS OF COOKERY
    • CEREALS
    • BREAD
    • HOT BREADS
      • WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
    • PREFACE
    • CONTENTS
      • ESSENTIALS OF COOKERY
      • CEREALS
      • BREAD
      • HOT BREADS
      • INDEX
    • ESSENTIALS OF COOKERY (PART 1)
      • THE PROBLEM OF FOOD
      • SELECTION OF FOOD
      • FOOD SUBSTANCES
      • FOOD VALUE
      • DIGESTION AND ABSORPTION OF FOOD
      • PREPARATION OF FOOD
      • METHODS OF COOKING
      • HEAT FOR COOKING
    • ESSENTIALS OF COOKERY (PART 2)
    • PREPARATION OF FOOD--(Continued)
      • UTENSILS FOR COOKING
      • UTENSILS FOR FURNISHING A KITCHEN
      • GETTING FOODS READY FOR COOKING
      • ORDER OF WORK
      • TABLE FOR COOKING FOODS
      • COOKERY TIME TABLE
      • BAKED FOODS
      • CARE OF FOOD
      • MENUS AND RECIPES
      • TERMS USED IN COOKERY
    • CEREALS
      • PRODUCTION, COMPOSITION, AND SELECTION
      • CEREALS AS A FOOD
      • PREPARATION OF CEREALS FOR THE TABLE
      • INDIAN CORN, OR MAIZE
      • WHEAT
      • RICE
      • OATS
      • BARLEY
      • RYE, BUCKWHEAT, AND MILLET
      • PREPARED, OR READY-TO-EAT, CEREALS
      • SERVING CEREALS
      • ITALIAN PASTES
      • BREAKFAST MENU
    • BREAD
      • IMPORTANCE OF BREAD AS FOOD
      • INGREDIENTS FOR BREAD MAKING
      • UTENSILS FOR BREAD MAKING
      • BREAD-MAKING PROCESSES
      • MAKING THE DOUGH
      • CARE OF THE RISING DOUGH
      • KNEADING THE DOUGH
      • SHAPING THE DOUGH INTO LOAVES
      • BAKING THE BREAD
      • SCORING BREAD
      • USE OF THE BREAD MIXER
      • SERVING BREAD
      • BREAD RECIPES
      • RECIPES FOR ROLLS, BUNS, AND BISCUITS
      • TOAST
      • LEFT-OVER BREAD
    • HOT BREADS
      • HOT BREADS IN THE DIET
      • PRINCIPAL REQUIREMENTS FOR HOT BREADS
      • LEAVENING AGENTS
      • HOT-BREAD UTENSILS AND THEIR USE
      • PREPARING THE MIXTURE
      • BAKING THE MIXTURE
      • SERVING HOT BREADS
      • POPOVER RECIPES
      • GRIDDLE-CAKE RECIPES
      • WAFFLE RECIPES
      • MUFFIN RECIPES
      • CORN-CAKE RECIPES
      • BISCUIT RECIPES
      • MISCELLANEOUS HOT-BREAD RECIPES
      • UTILISING LEFT-OVER HOT BREADS
      • LUNCHEON MENU
    • INDEX
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