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Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads   By:

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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.

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.

Whenever advisable, utensils for the preparation of food, as well as labor saving devices, are described, so as to enable beginners in the art of cookery to become acquainted with them quickly. In addition, this volume contains breakfast, luncheon, and dinner menus that will enable the housewife to put into practical, every day use many of the recipes given.

It is our hope that these volumes will help the housewife to acquire the knowledge needed to prepare daily meals that will contain the proper sustenance for each member of her family, teach her how to buy her food judiciously and prepare and serve it economically and appetizingly, and also instil in her such a liking for cookery that she will become enthusiastic about mastering and dignifying this womanly art.


ESSENTIALS OF COOKERY 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 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 Hot Bread Mixture Baking the Hot Bread 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




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