Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads
Woman's Institute of Domestic Arts and Sciences
Computers & Technology
Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads
Free
Description
Contents
Reviews
Language
English
ISBN
Unknown
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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