Woman's Institut
Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables
作者：Woman's Institute of Domestic Arts and Sciences
体例：题 章数：155
字数：388,052 来源：Project Gutenberg
版本与结构
- 来源版本
- 本站收录 1 个来源：Project Gutenberg（388,052 字）。
- 分章依据
- 按「题」标记切分为 155 题（Gutenberg 卷册标记）。
- 篇幅分布
- 平均每题 2,503 字。
- 原文溯源
cache/epub/9936/pg9936.txt（Project Gutenberg）
章节目录
共 155 题- WOMAN'S INSTITUTE LIBRARY OF COOKERY
- VOLUME TWO
- MILK, BUTTER, AND CHEESE
- EGGS
- VEGETABLES
- PREFACE
- CONTENTS
- MILK, BUTTER, AND CHEESE (PART 1)
- MILK
- MILK IN THE DIET
- COMPOSITION OF MILK
- PRODUCTS OBTAINED FROM MILK
- CHARACTERISTICS OF WHOLESOME MILK
- GRADES OF CLEAN MILK
- PRESERVED MILK
- STANDARD GRADING OF MILK AND CREAM
- MILK IN THE HOME
- PURCHASE OF MILK
- GRADE A Milk or cream (Raw)
- Necessary Scores: Equip. 25, Meth. 50, Total 75
- Milk or cream (Pasteurized)
- Grade B Milk or cream (Pasteurized)
- Necessary Scores: Equip. 20, Meth. 35, Total 55
- Necessary Scores: Score 40
- CARE OF MILK
- COOKING MILK
- RECIPES FOR MILK DISHES AND SAUCES
- FOODS CONTAINING MILK
- RECIPES FOR JUNKET
- RECIPES FOR WHITE SAUCE
- THIN WHITE SAUCE
- MEDIUM WHITE SAUCE
- THICK WHITE SAUCE
- MILK, BUTTER, AND CHEESE (PART 1)
- EXAMINATION QUESTIONS
- BUTTER AND BUTTER SUBSTITUTES (PART 2)
- BUTTER
- BUTTER SUBSTITUTES
- CHEESE
- CHARACTERISTICS AND CARE OF CHEESE
- KINDS OF CHEESE
- CLASSIFICATION OF VARIETIES
- IMPORTED CHEESE
- DOMESTIC CHEESE
- SERVING CHEESE
- RECIPES FOR CHEESE DISHES
- EFFECT OF COOKING ON CHEESE
- VARIETY OF CHEESE DISHES
- LUNCHEON MENU
- MENU
- RECIPES
- CREAM-OF-CORN SOUP
- SAUTED POTATOES
- STEWED TOMATOES
- BAKED APPLES
- BLACK TEA
- MILK, BUTTER, AND CHEESE (PART 2)
- EXAMINATION QUESTIONS
- REPORT ON MENU
- EGGS
- VALUE OF EGGS AS FOOD
- DESCRIPTION OF EGGS AND PLACE IN THE DIET
- NUTRITIVE VALUE OF EGGS
- SELECTION OF EGGS
- PRESERVATION OF EGGS
- CAUSES AND PREVENTION OF DETERIORATION
- COMMERCIAL PRESERVATION OF EGGS
- HOME PRESERVATION OF EGGS
- COOKING OF EGGS
- PRELIMINARY PREPARATION
- POINTS TO OBSERVE IN COOKING EGGS
- SERVING OF EGGS
- EGG RECIPES
- TOMATO SAUCE
- BREAKFAST MENU
- MENU
- EGGS
- EXAMINATION QUESTIONS
- REPORT ON MENU
- VEGETABLES (PART 1)
- IMPORTANCE OF VEGETABLES AS FOOD
- VARIETY IN VEGETABLES
- STRUCTURE, COMPOSITION, AND FOOD VALUE
- TABLE I
- COMPOSITION AND FOOD VALUE OF VEGETABLES
- PURCHASE AND CARE OF VEGETABLES
- PURCHASE OF VEGETABLES
- CARE OF VEGETABLES
- CLASSIFICATION OF VEGETABLES
- VARIETIES OF VEGETABLES AND THEIR PREPARATION
- GENERAL METHODS OF PREPARATION AND COOKING
- SAUCES FOR VEGETABLES
- MEDIUM WHITE SAUCE
- VEGETABLE SAUCE
- DRAWN-BUTTER SAUCE
- HOLLANDAISE SAUCE
- SOUR-CREAM DRESSING
- TOMATO SAUCE
- MAITRE D'HOTEL SAUCE
- PARSLEY-BUTTER SAUCE
- ASPARAGUS AND ITS PREPARATION
- BEANS AND THEIR PREPARATION
- VARIETIES OF BEANS
- STRING BEANS
- SAUCE FOR CREAMED STRING BEANS
- SOUR DRESSING
- SHELL BEANS
- BEETS AND THEIR PREPARATION
- BRUSSELS SPROUTS AND THEIR PREPARATION
- CABBAGE AND ITS PREPARATION
- CARROTS AND THEIR PREPARATION
- CAULIFLOWER AND ITS PREPARATION
- CELERY AND ITS PREPARATION
- CORN AND ITS PREPARATION
- CUCUMBERS AND THEIR PREPARATION
- EGGPLANT AND ITS PREPARATION
- FRENCH ARTICHOKES AND THEIR PREPARATION
- VEGETABLES (PART 1)
- EXAMINATION QUESTIONS
- PREPARATION OF VEGETABLES AS FOOD (Continued)
- GREENS AND THEIR PREPARATION
- VARIETIES AND FOOD VALUE
- GENERAL DIRECTIONS FOR COOKING GREENS
- BEET TOPS
- DANDELION
- ENDIVE
- LETTUCES
- SPINACH
- WATERCRESS AND PARSLEY
- JERUSALEM ARTICHOKES AND THEIR PREPARATION
- KOHLRABI AND ITS PREPARATION
- LENTILS AND THEIR PREPARATION
- MUSHROOMS AND THEIR PREPARATION
- OKRA AND ITS PREPARATION
- ONIONS AND THEIR PREPARATION
- VARIETIES OF THE ONION FAMILY
- PREPARATION OF ONIONS
- PARSNIPS AND THEIR PREPARATION
- PEAS AND THEIR PREPARATION
- PEPPERS AND THEIR PREPARATION
- POTATOES AND THEIR PREPARATION
- WHITE POTATOES
- SWEET POTATOES
- RADISHES AND THEIR PREPARATION
- SALSIFY AND ITS PREPARATION
- SQUASH AND ITS PREPARATION
- SUMMER SQUASH
- WINTER SQUASH
- TOMATOES AND THEIR PREPARATION
- TURNIPS AND THEIR PREPARATION
- VEGETABLE COMBINATIONS
- SERVING VEGETABLES
- VEGETABLES (PART 2)
- EXAMINATION QUESTIONS
- INDEX