Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables By: Woman's Institute of Domestic Arts and Sciences
Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables is a comprehensive guide that covers everything you need to know about cooking with dairy products, eggs, and vegetables. This book is a great resource for both beginner and experienced cooks looking to expand their knowledge and skills in the kitchen. One of the things I love about this book is its detailed instructions and explanations. The recipes are easy to follow and include helpful tips and tricks to ensure success. The book also provides information on different cooking techniques, storage methods, and nutritional benefits of the ingredients, making it a valuable reference tool for anyone interested in cooking. I appreciate the variety of recipes included in this book, from classic dishes to more creative and innovative options. Whether you're looking to whip up a simple omelette for breakfast or tackle a more elaborate vegetable-based dish for dinner, this book has you covered. Plus, the beautiful illustrations and photographs throughout the book make it an enjoyable read and a feast for the eyes. Overall, Woman's Institute Library of Cookery Volume 2 is a must-have addition to any cook's collection. It's a wealth of knowledge and inspiration that will surely enhance your culinary skills and help you create delicious meals for yourself and your loved ones. I highly recommend this book to anyone looking to elevate their cooking game. First Page: 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... Continue reading book >>

Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables By: Woman's Institute of Domestic Arts and Sciences

Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables is a comprehensive guide that covers everything you need to know about cooking with dairy products, eggs, and vegetables. This book is a great resource for both beginner and experienced cooks looking to expand their knowledge and skills in the kitchen.

One of the things I love about this book is its detailed instructions and explanations. The recipes are easy to follow and include helpful tips and tricks to ensure success. The book also provides information on different cooking techniques, storage methods, and nutritional benefits of the ingredients, making it a valuable reference tool for anyone interested in cooking.

I appreciate the variety of recipes included in this book, from classic dishes to more creative and innovative options. Whether you're looking to whip up a simple omelette for breakfast or tackle a more elaborate vegetable-based dish for dinner, this book has you covered. Plus, the beautiful illustrations and photographs throughout the book make it an enjoyable read and a feast for the eyes.

Overall, Woman's Institute Library of Cookery Volume 2 is a must-have addition to any cook's collection. It's a wealth of knowledge and inspiration that will surely enhance your culinary skills and help you create delicious meals for yourself and your loved ones. I highly recommend this book to anyone looking to elevate their cooking game.

First Page:

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... Continue reading book >>

Book sections
Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads	Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables	Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish
Woman's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies	Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

Genres for this book
Cookery
Non-fiction

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