Cooking Library (volume 1) Ebook

This volume, which is the first of the set, deals with the essentials of cooking as well as the preperation of cereals, breads and hot breads.

This volume, which is the first of the set, deals with the essentials of cooking as well as the preperation of cereals, breads and hot breads.

In Essentials of Cooking, Parts 1 and 2, you will learn about the selection, buying, and care of food, as well as other matters that will lead to familiarity with terms used in cooking and to efficiency in the preparation of food. In Cereals are discussed the cooking and serving of cereals of all kinds. In Breads are described all the ingredients required for bread and rolls of every kindas well as the processes and recipes to be followed in making and baking them. Utensils for the preparation of food, as well as labor-saving devices, are described, so as to enable beginners in the art of cooking to become acquainted with them quickly. In addition, this volume contains breakfast, luncheon, and dinner menus that will enable you to put into practical, every-day use many of the recipes given.

Contents of Cooking Library (volume 1)

ESSENTIALS OF COOKING

• 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
• Utensils for Cooking
• Preparing Foods for Cooking
• Order of Work
• Table for Cooking Foods
• Care of Food
• Menus and Recipes
• Terms Used in COOKING

CEREALS

• Cereals as a Food
• Production, Composition, and Selection
• Preparation of Cereals for the Table
• Wheat
• Indian Corn, or Maize
• Rice
• Barley
• Oats
• Rye, Buckwheat, and Millet
• Serving Cereals
• Prepared, or Ready-to-Eat, Cereals
• Italian Pastes
• Breakfast Menu

BREAD

• Ingredients for Bread Making
• Importance of Bread as Food
• Utensils for Bread Making
• Making the Dough
• Bread-Making Processes
• Care of the Rising Dough
• Shaping the Dough Into Loaves
• Kneading the Dough
• Baking the Bread
• Use of the Bread Mixer
• Scoring Bread
• Serving Bread
• Recipes for Rolls, Buns, and Biscuits
• Bread Recipes
• Toast
• Left-Over Bread

HOT BREADS

• Principal Requirements for Hot Breads
• Hot Breads in the Diet
• Leavening Agents
• Preparing the Hot-Bread Mixture
• Hot-Bread Utensils and Their Use
• Baking the Hot-Bread Mixture
• Popover Recipes
• Serving Hot Breads
• Griddle-Cake Recipes
• Muffin Recipes
• Waffle Recipes
• Corn-Cake Recipes
• Miscellaneous Hot-Bread Recipes
• Biscuit Recipes
• Utilizing Left-Over Hot Breads
• Luncheon Menu