WOMAN'S INSTITUTE LIBRARY OF COOKERY - FIVE VOLUME BUNDLE SPECIAL - COMPLETE COLLECTION
WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES
language
(Norman Publishing, Jan. 6, 2009)
PREFACE The Woman's Institute Library of Cookery consists of five volumes that cover the various phases of the subject of cookery as it is carried on in the home. These books contain the same text as the Instruction Papers of the Institute's Course in Cookery arranged so that related subjects are grouped together. Examination questions pertaining to the subject matter appear at the end of each section. These questions will prove helpful in a mastery of the subjects to which they relate, as they are the same as those on which students of the Institute are required to report. At the back of each volume is a complete index, which will assist materially in making quick reference to the subjects contained in it. Volume 1 This volume, which is the first of the set, deals with the essentials of cookery, cereals, bread, and hot breads. In _Essentials of Cookery_, Parts 1 and 2, are thoroughly treated the selection, buying, and care of food, as well as other matters that will lead to familiarity with terms used in cookery and to efficiency in the preparation of food. In _Cereals_ are discussed the production, composition, selection, and care and the cooking and serving of cereals of all kinds. In _Bread_ and _Hot Breads_ are described all the ingredients required for bread, rolls, and hot breads of every kind, the processes and recipes to be followed in making and baking them, the procedure in serving them, and the way in which to care for such foods. Volume 2 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. Volume 3 This volume, which is the third of the Woman's Institute Library of Cookery, includes soups and the high-protein foods, meat, poultry, game, and fish. It therefore contains information that is of interest to every housewife, for these foods occupy an important place in the majority of meals. Volume 4 This volume, the fourth of the Woman's Institute Library of Cookery, deals with salads, sandwiches, cold desserts, cakes, both large and small, puddings, pastry, and pies. Such foods constitute some of the niceties of the diet, but skill in their preparation signifies at once a housewife's mastery of the science of cookery. Volume 5 This volume, the fifth of the Woman's Institute Library of Cookery, deals with the varieties of fruits and the desserts that can be made from them, the canning and preserving of foods, the making of confections of every description, beverages and their place in the diet, and every phase of the planning of meals.