Woman's Institute of Domestic Arts and Sciences / 2008-06-28 00:00:00

EBOOK LIBRARY OF COOKERY, VOL. 2 ***


Produced by Charles Aldarondo, Keren Vergon,
Steve Schulze and PG Distributed Proofreaders




WOMAN'S INSTITUTE LIBRARY OF COOKERY
VOLUME TWO

MILK, BUTTER, AND CHEESE
EGGS
VEGETABLES


WOMENS INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.

PREFACE
This volume, which is the second of the Woman's Institute Library of
Cookery, deals with such essentials of diet as the dairy products--milk,
butter, and cheese--the protein food, eggs, and the energy-producing
nutrients, vegetables.
In _Milk, Butter, and Cheese_, Parts 1 and 2, are explained the place
that milk occupies in the diet, its composition, grades, and the dishes
for which it is used; the purchase, care, and use of butter and butter
substitutes; and the characteristics, care, and varieties of both
domestic and imported cheeses, as well as a number of excellent recipes
for cheese dishes. A luncheon menu, in which a cheese dish is
substituted for meat, is of interest in this connection, for it shows
the housewife, early in her studies, not only how to combine dishes to
produce a balanced meal, but also how to make up a menu in which meat is
not needed.
In _Eggs_ are discussed the nutritive value of eggs, the ways in which
to select, preserve, cook, and serve them, and how to utilize left-over
eggs. So many uses have eggs in the diet and so nourishing is this food
that too much attention cannot be paid to its preparation.
Read more


Parts: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16