Woman's Institut
Woman's Institute Library of Cookery. Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads
作者：Woman's Institute of Domestic Arts and Sciences
体例：题 章数：203
字数：401,518 来源：Project Gutenberg
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- 本站收录 1 个来源：Project Gutenberg（401,518 字）。
- 分章依据
- 按「题」标记切分为 203 题（Gutenberg 卷册标记）。
- 篇幅分布
- 平均每题 1,977 字。
- 原文溯源
cache/epub/9935/pg9935.txt（Project Gutenberg）
章节目录
共 203 题- WOMAN'S INSTITUTE LIBRARY OF COOKERY
- VOLUME ONE
- ESSENTIALS OF COOKERY
- CEREALS
- BREAD
- HOT BREADS
- PREFACE
- CONTENTS
- INDEX
- ESSENTIALS OF COOKERY (PART 1)
- THE PROBLEM OF FOOD
- SELECTION OF FOOD
- MATTERS INVOLVED IN RIGHT SELECTION
- FOOD SUBSTANCES
- FOOD VALUE
- DIGESTION AND ABSORPTION OF FOOD
- PREPARATION OF FOOD
- REASONS FOR COOKING FOOD
- METHODS OF COOKING
- COOKING PROCESSES
- COOKING WITH DRY HEAT
- COOKING WITH MOIST HEAT
- COOKING WITH HOT FAT
- HEAT FOR COOKING
- GENERAL DISCUSSION
- COAL AND COKE
- GAS
- KEROSENE
- ELECTRICITY
- PRINCIPLE OF STOVES
- COAL, STOVES AND THEIR OPERATION
- GAS STOVES AND THEIR OPERATION
- KEROSENE STOVES AND THEIR OPERATION
- ELECTRIC STOVES AND UTENSILS
- ESSENTIALS OF COOKERY (PART 1)
- EXAMINATION QUESTIONS
- ESSENTIALS OF COOKERY (PART 2)
- PREPARATION OF FOOD--(Continued)
- UTENSILS FOR COOKING
- IMPORTANCE OF UTENSILS
- MATERIALS USED FOR UTENSILS
- LABOR-SAVING DEVICES
- UTENSILS FOR FURNISHING A KITCHEN
- NECESSARY EQUIPMENT
- CONVENIENT EQUIPMENT
- GETTING FOODS READY FOR COOKING
- PRELIMINARY PREPARATION
- MIXING OF FOOD INGREDIENTS
- MEASURING
- APPROXIMATE MEASURE OF 1 POUND OF FOOD
- APPROXIMATE WEIGHT OF 1 TABLESPOONFUL OF FOOD
- APPROXIMATE WEIGHT OF 1 CUPFUL OF FOOD
- ORDER OF WORK
- TABLE FOR COOKING FOODS
- COOKERY TIME TABLE
- MEATS AND FISH
- VEGETABLES
- CARE OF FOOD
- REASONS FOR CARE
- METHODS OF CARE
- CLASSIFICATION
- CANNING AND DRYING OF FOODS
- KEEPING FOODS WITH ICE
- KEEPING FOODS WITHOUT ICE
- STORING OF NON-PERISHABLE FOODS
- STORING OF SEMIPERISHABLE FOODS
- MENUS AND RECIPES
- MENU
- RECIPES
- PAN-BROILED CHOPS
- MASHED POTATOES
- CREAMED PEAS
- SAUCE FOR PEAS
- CABBAGE SALAD
- CABBAGE-SALAD DRESSING
- ORANGE FLUFF
- SAUCE FOR ORANGE FLUFF
- TERMS USED IN COOKERY
- ESSENTIALS OF COOKERY (PART 2)
- EXAMINATION QUESTIONS
- REPORT ON MENU
- CEREALS
- PRODUCTION, COMPOSITION, AND SELECTION
- PRODUCTION OF CEREALS
- COMPOSITION OF CEREALS
- TABLE I
- COMPOSITION OF CEREALS
- Wheat Oats Rice Oats Oats
- Rye Corn Rye Buckwheat Barley
- Oats Barley Corn Barley Buckwheat
- Barley Buckwheat Wheat Wheat Rye
- Corn Rice Barley Rye Wheat
- Buckwheat Wheat Buckwheat Corn Corn
- Rice Rye Oats Rice Rice
- CEREALS AS A FOOD
- USES OF CEREALS
- SELECTION AND CARE OF CEREALS
- TABLE II
- GRAIN PRODUCTS
- Alcohol: All grains
- Feed for animals: All grains
- PREPARATION OF CEREALS FOR THE TABLE
- METHODS OF COOKING CEREALS
- INDIAN CORN, OR MAIZE
- ORIGIN, CLASSIFICATION, AND USE
- RECIPES FOR HOMINY AND CORN MEAL
- WHEAT
- ORIGIN AND USE
- RECIPES FOR WHEAT AND WHEAT PRODUCTS
- RICE
- VARIETIES AND STRUCTURE
- RECIPES FOR RICE
- OATS
- COMPOSITION AND VARIETIES
- RECIPES FOR OATS
- BARLEY
- ORIGIN AND USE
- RECIPES FOR BARLEY
- RYE, BUCKWHEAT, AND MILLET
- PREPARED, OR READY-TO-EAT, CEREALS
- SERVING CEREALS
- ITALIAN PASTES
- PREPARATION, VARIETIES, AND COMPOSITION
- RECIPES FOR ITALIAN PASTES
- CREAM SAUCE
- BREAKFAST MENU
- MENU
- SCRAMBLED EGGS
- BUTTERED TOAST
- COCOA
- BOILED COFFEE
- CEREALS
- EXAMINATION QUESTIONS
- REPORT ON MENU
- BREAD
- BREAD-MAKING REQUIREMENTS
- IMPORTANCE OF BREAD AS FOOD
- INGREDIENTS FOR BREAD MAKING
- INGREDIENTS REQUIRED
- FLOUR
- YEAST
- YEAST AIDS
- MILK AND FAT IN BREAD
- PROPORTION OF BREAD-MAKING MATERIALS
- UTENSILS FOR BREAD MAKING
- BREAD-MAKING PROCESSES
- ACQUIRING SKILL IN BREAD MAKING
- MAKING THE DOUGH
- PRELIMINARY TREATMENT OF INGREDIENTS
- COMBINING THE INGREDIENTS
- CARE OF THE RISING DOUGH
- KNEADING THE DOUGH
- SHAPING THE DOUGH INTO LOAVES
- BAKING THE BREAD
- SCORING BREAD
- SCORE CARD
- USE OF THE BREAD MIXER
- SERVING BREAD
- RECIPES
- BREAD RECIPES
- RECIPES FOR ROLLS, BUNS, AND BISCUITS
- TOAST
- LEFT-OVER BREAD
- BREAD
- EXAMINATION QUESTIONS
- HOT BREADS
- REQUIREMENTS AND PROCESSES FOR MAKING HOT BREADS
- HOT BREADS IN THE DIET
- PRINCIPAL REQUIREMENTS FOR HOT BREADS
- LEAVENING AGENTS
- CLASSES OF LEAVENING AGENTS
- PHYSICAL LEAVENING
- CHEMICAL LEAVENING
- RECIPE FOR BAKING POWDER
- HOT-BREAD UTENSILS AND THEIR USE
- PURPOSE OF UTENSILS
- UTENSILS FOR PREPARING THE MIXTURE
- UTENSILS FOR BAKING THE MIXTURE
- THE MIXTURE
- VARIETIES OF MIXTURES AND GENERAL PROPORTIONS
- PREPARING THE MIXTURE
- BAKING THE MIXTURE
- SERVING HOT BREADS
- RECIPES FOR HOT BREADS
- POPOVER RECIPES
- GRIDDLE-CAKE RECIPES
- WAFFLE RECIPES
- MUFFIN RECIPES
- CORN-CAKE RECIPES
- BISCUIT RECIPES
- HOT BREADS
- MISCELLANEOUS HOT-BREAD RECIPES
- HOT BREADS
- UTILISING LEFT-OVER HOT BREADS
- LUNCHEON MENU
- MENU
- RECIPES
- WATERCRESS-AND-CELERY SALAD
- TEA
- HOT BREADS
- EXAMINATION QUESTIONS
- REPORT ON MENU
- INDEX