This volume, the fifth of the Woman's Institute Library of Cookery,
deals with the varieties of fruits and the desserts that can be made
from them, the canning and preserving of foods, the making of
confections of every description, beverages and their place in the diet,
and every phase of the planning of meals.
With fruits becoming less seasonal and more a daily food, an
understanding of them is of great value to the housewife. In _Fruit and
Fruit Desserts_, she first learns their place in the diet, their nature,
composition, and food value. Then she proceeds with the preparation and
serving of every variety of fruit. Included in this section also are
fruit cocktails, those refreshing appetizers often used to introduce a
special meal.
To understand how to preserve perishable foods in the seasons of plenty
for the times when they are not obtainable is a valuable part of a
housewife's knowledge. _Canning and Drying_ deals with two ways of
preserving foodstuffs, treating carefully the equipment needed and all
the methods that can be employed and showing by means of excellent
illustrations, one of them in natural colors, every part of the
procedure followed. The fruits and vegetables that permit of canning, as
well as certain meats and fish, are taken up in a systematic manner.
_Jelly Making, Preserving, and Pickling_ continues a discussion of the
home preservation of foods, showing how they can be kept for long
periods of time not by sterilization, but with the aid of preservatives.
Each one of these methods is treated as to its principles, equipment,
and the procedure to be followed. After trying the numerous recipes
given, the housewife will be able to show with pride the results of her
efforts, for nothing adds more to the attractiveness and palatability of
a meal than a choice jelly, conserve, marmalade, or jam.
_Confections_ deals with that very delightful and fascinating part of
cookery--confection making. Not only are home-made confections cheaper
than commercially made ones, but they usually contain more wholesome
materials, so it is to the housewife's advantage to familiarize herself
with the making of this food. Recipes are given for all varieties of
confections, including taffies, caramels, cream candies, and the
confections related to them. Fondant making is treated in detail with
illustrations showing every step and directions for making many
unusual kinds.
Though beverages often receive only slight consideration, they are so
necessary that the body cannot exist very long without them. In
_Beverages_ is discussed the relation of beverages to meals, the classes
of beverages, and the preparation of those required by the human system,
as well as the proper way to serve them. In addition to coffee, tea,
cocoa, chocolate, and cereal beverages, fruit, soft, and nourishing
drinks receive their share of attention.
To be a successful home maker, it is not enough for a housewife to know
how to prepare food; she must also understand how to buy it, how to look
after the household accounts, what constitutes correct diet for each
member of her family, how to plan menus for her regular meals and for
special occasions, and the essentials of good table service. All these
things, and many more, she learns in _The Planning of Meals_, which
completes this volume.