Woman's Institut
Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies
作者：Woman's Institute of Domestic Arts and Sciences
体例：题 章数：263
字数：395,483 来源：Project Gutenberg
版本与结构
- 来源版本
- 本站收录 1 个来源：Project Gutenberg（395,483 字）。
- 分章依据
- 按「题」标记切分为 263 题（Gutenberg 卷册标记）。
- 篇幅分布
- 平均每题 1,503 字。
- 原文溯源
cache/epub/9938/pg9938.txt（Project Gutenberg）
章节目录
共 263 题- WOMAN'S INSTITUTE
- LIBRARY OF COOKERY
- SALADS AND SANDWICHES
- COLD AND FROZEN DESSERTS
- CAKES, COOKIES, AND PUDDINGS
- PASTRIES AND PIES
- PREFACE
- CONTENTS
- SALADS AND SANDWICHES
- SALADS
- SALADS IN THE DIET
- COMPOSITION OF SALADS
- INGREDIENTS OF SALADS
- RELATION OF SALADS TO MEALS
- PRINCIPLES OF SALAD MAKING
- SERVING SALADS
- SALAD DRESSINGS AND THEIR PREPARATION
- FRENCH DRESSING
- MAYONNAISE DRESSING
- COOKED MAYONNAISE
- THOUSAND ISLAND DRESSING
- BOILED SALAD DRESSING
- SOUR-CREAM DRESSING
- CREAM DRESSING
- VARIETIES OF SALADS AND THEIR PREPARATION
- VEGETABLE SALADS
- COMBINATION SALAD
- COMBINATION FRUIT-AND-VEGETABLE SALADS
- FRUIT SALADS
- FRUIT-SALAD DRESSING
- HIGH-PROTEIN SALADS
- SALADS AND SANDWICHES
- SANDWICHES
- NATURE OF SANDWICHES
- GENERAL PRINCIPLES OF SANDWICH MAKING
- PREPARATION OF SANDWICHES
- BREAD-AND-BUTTER SANDWICHES
- VEGETABLE SANDWICHES
- FRUIT SANDWICHES
- DATE FILLING
- FRUIT FILLING
- APRICOT FILLING
- HIGH-PROTEIN SANDWICHES
- CHEESE FILLING
- CHEESE-AND-NUT FILLING
- CHICKEN-SALAD FILLING
- HOT SANDWICHES
- OPEN SANDWICHES
- SALADS AND SANDWICHES
- EXAMINATION QUESTIONS
- ADDITIONAL WORK
- COLD AND FROZEN DESSERTS
- THE DESSERT IN THE MEAL
- GENERAL DISCUSSION
- COMPOSITION AND FOOD VALUE OF DESSERTS
- PRINCIPLES OF DESSERT MAKING
- COLD DESSERTS AND THEIR PREPARATION
- SAUCES AND WHIPPED CREAM
- CUSTARD SAUCE
- CHOCOLATE SAUCE
- FRUIT SAUCE
- BUTTERSCOTCH SAUCE
- FUDGE SAUCE
- CUSTARD DESSERTS
- PRINCIPLES OF CUSTARD MAKING
- RECIPES FOR CUSTARDS AND RELATED DESSERTS
- GELATINE DESSERTS
- PRINCIPLES OF GELATINE MAKING
- RECIPES FOR GELATINE DESSERTS
- FROZEN DESSERTS
- PRINCIPLES OF FROZEN-DESSERT MAKING
- TABLE I
- FROZEN DESSERTS
- PROCEDURE IN FREEZING DESSERTS
- RECIPES FOR FROZEN DESSERTS
- ICE CREAMS
- FROZEN CUSTARDS
- ICES
- FRAPPÉS
- SHERBETS
- MOUSSES, PARFAITS, AND BISCUITS
- MOLDING FROZEN DESSERTS
- SERVING FROZEN DESSERTS
- COLD AND FROZEN DESSERTS
- EXAMINATION QUESTIONS
- CAKES, COOKIES, AND PUDDINGS (PART 1)
- CAKE AND PUDDING MIXTURES IN THE DIET
- CAKES
- INGREDIENTS USED IN CAKES
- NECESSARY INGREDIENTS
- MISCELLANEOUS INGREDIENTS
- GENERAL CLASSES OF CAKES
- GENERAL EQUIPMENT FOR CAKE MAKING
- PROCEDURE IN CAKE MAKING
- PREPARATION OF INGREDIENTS
- PREPARATION OF PANS
- SPONGE CAKES AND THEIR PREPARATION
- METHOD OF PROCEDURE
- RECIPES FOR SPONGE CAKE AND ITS VARIATIONS
- PLAIN SPONGE CAKE
- COLD-WATER SPONGE CAKE
- HOT-WATER SPONGE CAKE
- ORANGE SPONGE CAKE
- SUNSHINE CAKE
- ANGEL CAKE No. 1
- ANGEL CAKE No. 2
- POTATO-FLOUR SPONGE CAKE
- SPONGE CAKE WITH POTATO FLOUR
- BUTTER CAKES AND THEIR PREPARATION
- METHOD OF PROCEDURE
- RECIPES FOR BUTTER CAKES
- ONE-EGG CAKE
- PLAIN LAYER CAKE
- NUT LAYER CAKE
- CHOCOLATE NUT CAKE
- SOUR-MILK CHOCOLATE CAKE
- DEVIL'S FOOD
- RAISIN SPICE CAKE
- NUT SPICE CAKE
- WAR CAKE
- WHITE CAKE
- FEATHER CAKE
- GOLD CAKE
- ICE-CREAM CAKE
- CORN-STARCH CAKE
- CINNAMON CAKE
- POUND CAKE
- CARAMEL CAKE
- JELLY ROLL
- LADY BALTIMORE CAKE
- FILLING FOR LADY BALTIMORE CAKE
- BRIDE'S CAKE
- FRUIT CAKE
- WHITE FRUIT CAKE
- WEDDING CAKE
- CAKE ICINGS AND FILLINGS
- NATURE, PURPOSE, AND APPLICATION
- CAKE ICINGS AND THEIR PREPARATION
- COLD-WATER ICING
- PLAIN ICING
- ORANGE ICING
- CHOCOLATE WATER ICING
- WHITE ICING
- BUTTER ICING
- CHOCOLATE BUTTER ICING
- ORNAMENTAL ICING
- CARAMEL ICING
- MAPLE ICING
- BOILED ICING
- CHOCOLATE ICING
- BROWN-SUGAR BOILED ICING
- TIME-SAVING ICING
- CAKE FILLINGS
- FRENCH FILLING
- CHOCOLATE FILLING
- COFFEE FILLING
- FRUIT CREAM FILLING
- RAISIN-AND-NUT FILLING
- COCONUT FILLING
- LEMON FILLING
- ORANGE FILLING
- MARSHMALLOW FILLING
- CAKES, COOKIES, AND PUDDINGS (PART 1)
- EXAMINATION QUESTIONS
- CAKES, COOKIES, AND PUDDINGS (PART 2)
- SMALL CAKES
- VARIETIES OF SMALL CAKES
- PREPARATION OF SMALL CAKES
- CUP AND DROP CAKES
- APPLE SAUCE
- COOKIES
- FILLING FOR COOKIES
- KISSES AND MACAROONS
- LADYFINGERS AND SPONGE DROPS
- FILLING FOR LADYFINGERS
- CAKES MADE WITH YEAST
- BRIOCHE
- COFFEE CAKES
- BRIOCHE BUNS
- BRIOCHE DESSERT
- BRIOCHE PUDDING
- SWEDISH TEA RING
- CREAM PUFFS AND ÉCLAIRS
- ÉCLAIRS
- ROYAL ÉCLAIRS
- CREAM FILLING FOR CREAM PUFFS
- CHOCOLATE FILLING FOR ÉCLAIRS
- COFFEE FILLING FOR ÉCLAIRS
- CARAMEL FILLING FOR ÉCLAIRS
- DOUGHNUTS AND CRULLERS
- PUDDINGS AND PUDDING SAUCES
- NATURE OF PUDDINGS
- PUDDING SAUCES
- LEMON SAUCE NO. 1
- LEMON SAUCE NO. 2
- VANILLA SAUCE
- HARD SAUCE
- STERLING SAUCE
- CHOCOLATE SAUCE
- FRUIT SAUCE
- APRICOT SAUCE
- PINEAPPLE SAUCE
- ORANGE SAUCE
- MARASCHINO SAUCE
- CUSTARD SAUCE
- COCONUT SAUCE
- JELLY SAUCE
- PUDDINGS
- PREPARATION OF PUDDINGS
- RECIPES FOR PUDDINGS
- EXAMINATION QUESTIONS
- PASTRIES AND PIES
- REQUIREMENTS FOR PASTRY AND PIE MAKING
- NATURE OF PASTRIES AND PIES
- INGREDIENTS USED FOR PASTRY
- UTENSILS FOR PASTRY MAKING
- PASTRY AND PIE MAKING
- METHODS OF MIXING PASTRY
- PASTRY FOR PIES
- MAKING AND BAKING
- UTILIZING LEFT-OVER PASTRY
- RECIPES FOR PASTRY AND PIES
- PASTRY
- PLAIN PASTRY
- ECONOMY PASTE
- QUALITY PASTE
- SOUR-CREAM PASTRY
- EASY PASTRY
- DOUBLE-CRUST PIES
- APPLE PIE No. 1
- APPLE PIE No. 2
- BERRY PIE
- CHERRY PIE
- PEACH PIE
- RHUBARB PIE
- MINCE PIE
- MOCK MINCE PIE
- MOCK CHERRY PIE
- RAISIN PIE
- ONE-CRUST PIES
- MERINGUE FOR PIES
- BUTTERSCOTCH PIE
- CHOCOLATE PIE
- COCONUT PIE
- CRANBERRY PIE
- CREAM PIE
- CUSTARD PIE
- DATE CREAM PIE
- LEMON PIE NO. 1
- LEMON PIE NO. 2
- ORANGE PIE
- PINEAPPLE PIE
- PUMPKIN PIE NO. 1
- PUMPKIN PIE NO. 2
- SQUASH PIE
- STRAWBERRY PIE
- SWEET-POTATO PIE
- PUFF PASTE
- PUFF PASTE
- SERVING PASTRY
- PASTRIES AND PIES
- EXAMINATION QUESTIONS
- INDEX