Cooking Library Ebook

Contents of Cooking Library (volume 1)

ESSENTIALS OF COOKING

• Selection of Food
• The Problem of Food
• Food Substances
• Digestion and Absorption of Food
• Food Value
• Preparation of Food
• Heat for Cooking
• Methods of Cooking
• Utensils for Cooking
• Order of Work
• Preparing Foods for Cooking
• Table for Cooking Foods
• Menus and Recipes
• Care of Food
• 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

Contents of Cooking Library (volume 2)

MILK, BUTTER, AND CHEESE

• Composition of Milk
• Milk in the Diet
• Products Obtained from Milk
• Grades of Clean Milk
• Characteristics of Wholesome Milk
• Preserved Milk
• Recipes for Milk Dishes and Sauces
• Milk in the Home
• Economical Use of Butter
• Purchase and Care of Butter
• Flavor and Composition of Butter
• Cooking With Butter
• Butter Substitutes
• Serving Butter
• Characteristics and Care of Cheese
• Domestic Cheese
• Imported Cheese
• Serving Cheese
• Luncheon Menu
• Recipes for Cheese Dishes

EGGS

• Nutritive Value of Eggs
• Description of Eggs and Place in the Diet
• Selection of Eggs
• Cooking of Eggs
• Preservation of Eggs
• Serving of Eggs
• Use of Left-Over Eggs
• Egg Recipes
• Breakfast Menu

VEGETABLES

• Structure, Composition, and Food Value
• Variety in Vegetables
• Purchase and Care of Vegetables
• Methods of Preparing and Cooking Vegetables
• Classification of Vegetables
• Sauces for Vegetables
• Beans and Their Preparation
• Asparagus and Its Preparation
• Beets and Their Preparation
• Cabbage and Its Preparation
• Brussels Sprouts and Their Preparation
• Carrots and Their Preparation
• Celery and Its Preparation
• Cauliflower and Its Preparation
• Corn and Its Preparation
• Eggplant and Its Preparation
• Cucumbers and Their Preparation
• French Artichokes and Their Preparation
• Jerusalem Artichokes and Their Preparation
• Greens and Their Preparation
• Kohlrabi and Its Preparation
• Mushrooms and Their Preparation
• Lentils and Their Preparation
• Okra and Its Preparation
• Parsnips and Their Preparation
• Onions and Their Preparation
• Peas and Their Preparation
• White Potatoes and Their Preparation
• Peppers and Their Preparation
• Sweet Potatoes and Their Preparation
• Salsify and Its Preparation
• Radishes and Their Preparation
• Squash and Its Preparation
• Turnips and Their Preparation
• Tomatoes and Their Preparation
• Vegetable Combinations
• Serving Vegetables

Contents of Cooking Library (volume 3)

SOUP

• Classification of Soups
• Value of Soup
• Uses and Varieties of Soup Stock
• Principal Ingredients in Soup
• The Stock Pot
• Processes Involved in Making Stock
• Recipes for Soup and Soup Accompaniments
• Serving Soup
• Stocks and Clear Soups
• Cream Soups
• Heavy Thick Soups
• Purees
• Soup Accompaniments and Garnishes
• Chowders

MEAT

• Structure and Composition of Meat
• Value of Meat as Food
• Purchase and Care of Meat
• Methods of Cooking Meat
• Purposes of Cooking Meat
• Time Required for Cooking Meat
• Cuts of Beef
• Beef--General Characteristics
• Steaks and Their Preparation
• Preparation of Stews and Corned Beef
• Roasts and Their Preparation
• Beef Organs and Their Preparation
• Trying Out Suet and Other Fats
• Making Gravy
• Preparation of Left-Over Beef
• Cuts of Veal and Their Uses
• Veal
• Veal Cuts and Their Preparation
• Preparation of Left-Over Veal
• Veal Organs and Their Preparation
• Mutton and Lamb--Comparison
• Preparation of Roasts, Chops, and Stews
• Cuts of Mutton and Lamb
• Preparation of Left-Over Lamb and Mutton
• Cuts of Pork
• Pork
• Fresh Pork and Its Preparation
• Preparation of Left-Over Pork
• Cured Pork and Its Preparation
• Serving and Carving of Meat
• Principles of Deep-Fat Frying
• Sausages and Meat Preparations
• Application of Deep-Fat Frying
• Timbale Cases

POULTRY AND GAME

• Selection of Poultry
• Poultry as a Food
• Selection of Chicken
• Composition of Poultry
• Selection of Poultry Other Than Chicken
• Preparation of Chicken for Cooking
• Cooking of Poultry
• Preparation of Poultry Other Than Chicken for Cooking
• Stuffing for Roast Poultry
• Dishes from Left-Over Poultry
• Boned Chicken
• Serving and Carving of Poultry
• Recipes for Game

FISH AND SHELL FISH

• Composition and Food Value of Fish
• Fish in the Diet
• Purchase and Care of Fish
• Boning Fish
• Cleaning Fish
• Skinning Fish
• Methods of Cooking Fish
• Filleting Fish
• Recipes for Fish Sauces and Stuffings
• Recipes for Salt and Smoked Fish
• Recipes for Fresh Fish
• Recipes for Canned Fish
• Shell Fish--Nature, Varieties, and Use
• Recipes for Left-Over Fish
• Oysters and Their Preparation
• Scallops and Their Preparation
• Clams and Their Preparation
• Lobsters and Their Preparation
• Shrimp and Their Preparation
• Crabs and Their Preparation

Contents of Cooking Library (volume 4)

SALADS AND SANDWICHES

• Composition of Salads,
• Salads in the Diet,
• Ingredients of Salads,
• Principles of Salad Making,
• Relation of Salads to Meals,
• Serving Salads,
• Vegetable Salads,
• Salad Dressings and Their Preparation,
• Combination Fruit-and-Vegetable Salads,
• High-Protein Salads,
• Fruit Salads,
• General Principles of Sandwich Making,
• Vegetable Sandwiches,
• Bread-and-Butter Sandwiches,
• Fruit Sandwiches,
• Hot Sandwiches,
• High-Protein Sandwiches,
• Open Sandwiches,
• Canapes,

COLD AND FROZEN DESSERTS

• Composition and Food Value of Desserts,
• The Dessert in the Meal,
• Principles of Dessert Making,
• Principles of Custard Making,
• Sauces and Whipped Cream,
• Recipes for Custards and Related Desserts,
• Recipes for Gelatine Desserts,
• Principles of Gelatine Making,
• Principles of Frozen-Dessert Making,
• Ice Creams,
• Procedure in Freezing Desserts,
• Frozen Custards,
• Frappes,
• Ices,
• Sherbets,
• Molding Frozen Desserts,
• Mousses, Parfaits, and Biscuits,
• Serving Frozen Desserts,

CAKES, COOKIES, AND PUDDINGS

• Ingredients Used in Cakes,
• Cake and Pudding Mixtures in the Diet,
• General Classes of Cakes,
• Procedure in Cake Making,
• General Equipment for Cake Making,
• Sponge Cakes and Their Preparation,
• Butter Cakes and Their Preparation,
• Recipes for Sponge Cake and Its Variations,
• Recipes for Butter Cakes,
• Varieties of Small Cakes,
• Cake Icings and Fillings,
• Cup and Drop Cakes,
• Kisses and Macaroons,
• Cookies,
• Ladyfingers and Sponge Drops,
• Cream Puffs and Eclairs,
• Cakes Made With Yeast,
• Doughnuts and Crullers,
• Preparation of Puddings,
• Pudding Sauces,
• Recipes for Puddings,

PASTRIES AND PIES

• Ingredients Used for Pastry,
• Nature of Pastries and Pies,
• Utensils for Pastry Making,
• Making and Baking Pastry for Pies,
• Methods of Mixing Pastry,
• Utilizing Left-Over Pastry,
• Double-Crust Pies,
• Recipes for Pastry,
• One-Crust Pies,
• Serving Pastry
• Puff Paste,

Contents of Cooking Library (volume 5)

FRUIT AND FRUIT DESSERTS

• Composition of Fruits
• Fruit in the Diet
• Food Value of Fruits
• Blackberries
• Preparing and Serving Fruits
• Blueberries
• Raspberries
• Cranberries
• Strawberries
• Apples
• Miscellaneous Berries
• Apricots
• Grapes
• Cherries
• Peaches
• Plums
• Pears
• Quinces
• Grapefruit
• Rhubarb
• Lemons
• Miscellaneous Citrus Fruits
• Oranges
• Bananas
• Miscellaneous Tropical Fruits
• Pineapples
• Melons
• Dates
• Fruit Cocktails
• Figs
• Raisins
• Prunes
• Dried Apples, Apricots, and Peaches

CANNING AND DRYING

• Principles of Canning
• Necessity for Preserving Foods
• General Equipment for Canning
• Cold-Pack Method
• Open-Kettle Method
• Procedure in the One-Period Cold-Pack Method
• Steam-Pressure Methods
• Procedure in the Fractional-Sterilization Method
• Canning with Tin Cans
• Preparation for Canning
• Oven Method
• Directions for Canning Vegetables
• Sirups for Canning Fruits
• Directions for Canning Fruits
• Canning Meat and Fish
• Scoring Canned Foods
• Storing and Serving Canned Foods
• Principles of Drying
• Directions for Drying Vegetables and Fruits
• Drying Methods
• Storing and Cooking Dried Foods

JELLY MAKING, PRESERVING, AND PICKLING

• Principles of Jelly Making
• Value of Jellies, Preserves, and Pickles
• Equipment for Jelly Making
• Scoring Jelly
• Procedure in Jelly Making
• Recipes for Jelly
• Preserves
• Principles of Preserving
• Conserves
• Jams
• Marmalades
• Butters
• Recipes for Pickles
• Principles of Pickling
• Recipes for Relishes

CONFECTIONS

• Composition of Confections
• Nature of Confections
• Foundation Materials in Confections
• Colorings
• Flavorings
• Acids
• Equipment for Confection Making
• Food Materials
• Cooking the Mixture
• Finishing Candies
• Pouring and Cooling the Mixture
• Taffies and Similar Candies
• Fudge and Related Candies
• Caramels
• Fondant and Related Creams
• Serving Candy
• Miscellaneous Confections

BEVERAGES

• Water in Beverages
• Nature and Classes of Beverages
• Relation of Beverages to Meals
• Stimulating Beverages
• Alcoholic Beverages
• History and Production of Coffee
• Serving Coffee
• Preparation of Coffee
• History and Production of Tea
• Serving Tea
• Preparation of Tea
• Nature and Selection of Cocoa and Chocolate
• Serving Cocoa and Chocolate
• Preparation of Cocoa and Chocolate
• Cereal Beverages
• Preparation of Fruit Beverages
• Ingredients for Fruit Beverages
• Soft Drinks
• Nourishing Beverages

THE PLANNING OF MEALS

• Successful Marketing
• Necessity for Careful Meal Planning
• Keeping Household Accounts
• Economical Buying
• Factors Influencing Cost of Foods
• Suitability of Food
• Balancing the Diet
• Composition of Food
• Diet for Infants and Children
• Proportion of Food Substances
• Diet for the Family
• General Rules for Menu Making
• Dinner Menus
• Card-File System for Menu Making
• Luncheon Menus
• Menus for Special Occasions
• Breakfast Menus
• Table Service