Woman's Institut
章节目录
共 431 题- WOMAN'S INSTITUTE LIBRARY OF COOKERY
- VOLUME FIVE
- FRUIT AND FRUIT DESSERTS
- CANNING AND DRYING
- JELLY MAKING, PRESERVING, AND PICKLING
- CONFECTIONS
- BEVERAGES
- THE PLANNING OF MEALS
- PREFACE
- CONTENTS
- FRUIT AND FRUIT DESSERTS
- FRUIT IN THE DIET
- NATURE OF FRUITS
- ADVANCE IN FRUIT CULTIVATION
- COMPOSITION AND FOOD VALUE OF FRUITS
- COMPOSITION OF FRUITS
- TABLE I
- COMPOSITION AND FOOD VALUE OF FRUITS
- FOOD VALUE OF FRUITS
- FRUITS AND THEIR PREPARATION AS FOOD
- PREPARING AND SERVING
- BERRIES
- NATURE AND CARE
- BLACKBERRIES
- BLUEBERRIES
- CRANBERRIES
- RASPBERRIES
- STRAWBERRIES
- MISCELLANEOUS BERRIES
- NON-TROPICAL FRUITS
- NATURE AND USE
- APPLES
- APRICOTS
- CHERRIES
- GRAPES
- UNFERMENTED GRAPE JUICE WITH WATER
- UNFERMENTED GRAPE JUICE WITHOUT WATER
- PEACHES
- PEARS
- PLUMS
- QUINCES
- RHUBARB
- CITRUS FRUITS
- CHARACTERISTICS
- GRAPEFRUIT
- LEMONS
- ORANGES
- MISCELLANEOUS CITRUS FRUITS
- TROPICAL FRUITS
- VARIETIES
- BANANAS
- PINEAPPLES
- MISCELLANEOUS TROPICAL FRUITS
- MELONS
- FRUIT COCKTAILS
- DRIED FRUITS
- VARIETIES OF DRIED FRUITS
- DATES
- FIGS
- PRUNES
- RAISINS
- DRIED APPLES, APRICOTS, AND PEACHES
- FRUIT AND FRUIT DESSERTS
- EXAMINATION QUESTIONS
- CANNING AND DRYING
- NECESSITY FOR PRESERVING FOODS
- CANNING
- PRINCIPLES OF CANNING
- GENERAL EQUIPMENT FOR CANNING
- CANNING METHODS
- GENERAL DISCUSSION
- OPEN-KETTLE METHOD
- COLD-PACK METHOD
- PROCEDURE IN THE ONE-PERIOD COLD-PACK METHOD
- PROCEDURE IN THE FRACTIONAL-STERILIZATION METHOD
- STEAM-PRESSURE METHODS
- CANNING WITH TIN CANS
- OVEN METHOD
- CANNING VEGETABLES AND FRUITS
- PREPARATION FOR CANNING
- DIRECTIONS FOR CANNING VEGETABLES
- GROUP 1--GREENS
- GROUP 2--POD AND RELATED VEGETABLES
- GROUP 3--ROOT AND TUBER VEGETABLES
- GROUP 4--SPECIAL VEGETABLES
- DIRECTIONS FOR CANNING FRUITS
- TABLE I
- SIRUPS FOR CANNING FRUITS
- 2. _Hard Fruits_, which include apples, quinces, and pears.
- GROUP 1--SOFT FRUITS
- GROUP 2--HARD FRUITS
- GROUP 3--SPECIAL FRUITS
- CANNING MEAT AND FISH
- STORING AND SERVING CANNED FOODS
- SCORING CANNED FOODS
- SCORE CARD PER CENT.
- General appearance 10
- Method of sealing 10
- Proportion of food to liquid 10
- Flavor 35
- Texture of food 20
- DRYING
- PRINCIPLES OF DRYING
- DRYING METHODS
- DIRECTIONS FOR DRYING VEGETABLES AND FRUITS
- STORING AND COOKING DRIED FOODS
- CANNING AND DRYING
- EXAMINATION QUESTIONS
- JELLY MAKING, PRESERVING, AND PICKLING
- VALUE OF JELLIES, PRESERVES, AND PICKLES
- JELLY MAKING
- PRINCIPLES OF JELLY MAKING
- EQUIPMENT FOR JELLY MAKING
- PROCEDURE IN JELLY MAKING
- SCORING JELLY
- RECIPES FOR JELLY
- PRESERVING
- PRINCIPLES OF PRESERVING
- RECIPES FOR PRESERVED FRUITS
- VARIETIES OF PRESERVED FRUITS
- PRESERVES
- STRAWBERRY PRESERVE
- CHERRY PRESERVE
- RASPBERRY PRESERVE
- PLUM PRESERVE
- QUINCE PRESERVE
- PEACH PRESERVE
- CONSERVES
- STRAWBERRY-AND-PINEAPPLE CONSERVE
- STRAWBERRY-AND-RHUBARB CONSERVE
- PINEAPPLE-AND-APRICOT CONSERVE
- CRAB-APPLE-AND-ORANGE CONSERVE
- PLUM CONSERVE
- CHERRY-AND-PINEAPPLE CONSERVE
- RED-RASPBERRY-AND-CURRANT CONSERVE
- CARROT CONSERVE
- MARMALADES
- ORANGE MARMALADE
- ORANGE-AND-RHUBARB MARMALADE
- QUINCE MARMALADE
- GRAPE MARMALADE
- ORANGE-AND-PINEAPPLE MARMALADE
- JAMS
- STRAWBERRY JAM
- RASPBERRY JAM
- GREEN-GAGE JAM
- GOOSEBERRY JAM
- BLACKBERRY JAM
- BUTTERS
- APPLE BUTTER
- PEACH BUTTER
- PEAR BUTTER
- PLUM BUTTER
- PICKLING
- PRINCIPLES OF PICKLING
- RECIPES FOR PICKLING
- PICKLES
- SMALL CUCUMBER PICKLES
- SLICED-CUCUMBER PICKLES
- PICKLED BEANS
- PICKLED BEETS
- PICKLED CAULIFLOWER
- PICKLED ONIONS
- PICKLED PEACHES
- RELISHES
- MUSTARD PICKLES
- SPANISH RELISH
- CHOW CHOW
- BEET RELISH
- CHILLI SAUCE
- GREEN-TOMATO PICKLE
- RIPE-TOMATO PICKLE
- TOMATO CATSUP
- GRAPE CATSUP
- PICKLED WATERMELON RIND
- CRAB-APPLE RELISH
- JELLY MAKING, PRESERVING, AND PICKLING
- EXAMINATION QUESTIONS
- CONFECTIONS
- NATURE AND COMPOSITION
- NATURE OF CONFECTIONS
- COMPOSITION OF CONFECTIONS
- CONFECTION MAKING
- INGREDIENTS USED IN CONFECTIONS
- FOUNDATION MATERIALS
- FLAVORINGS
- COLORINGS
- ACIDS
- FOOD MATERIALS
- EQUIPMENT FOR CONFECTION MAKING
- PROCEDURE IN CONFECTION MAKING
- COOKING THE MIXTURE
- TABLE I
- TESTS FOR REPRESENTATIVE CLASSES OF CANDY
- POURING AND COOLING THE MIXTURE
- FINISHING CANDIES
- COATING CHOCOLATE
- VARIETIES OF CONFECTIONS AND THEIR PREPARATION
- TAFFIES AND SIMILAR CANDIES
- NATURE OF TAFFIES
- RECIPES FOR TAFFY
- VANILLA TAFFY
- BUTTER TAFFY
- MOLASSES TAFFY
- CHEWING TAFFY
- BUTTER SCOTCH
- GLACÉ NUTS AND FRUITS
- PEANUT BRITTLE NO. 1
- PEANUT BRITTLE NO. 2
- NUT BARS
- CARAMELS
- PLAIN CARAMELS
- CHOCOLATE CARAMELS
- CREAM CANDIES
- NATURES OF CREAM CANDIES
- FUDGES AND RELATED CANDIES
- FUDGE No. 1
- FUDGE No. 2
- TWO-LAYER FUDGE
- BROWN-SUGAR FUDGE
- MAPLE PENUCHIE
- DIVINITY
- SEA FOAM
- FONDANT AND RELATED CREAMS
- FONDANT
- OPERA CREAM
- CENTER CREAM
- ORIENTALS
- UNCOOKED FONDANT
- MISCELLANEOUS CONFECTIONS
- ORIENTAL DELIGHT
- MARSHMALLOWS
- NOUGAT
- CANDIED PEEL
- CRACKER JACK
- SERVING CANDY
- CONFECTIONS
- EXAMINATION QUESTIONS
- BEVERAGES
- BEVERAGES IN THE DIET
- NATURE AND CLASSES OF BEVERAGES
- WATER IN BEVERAGES
- RELATION OF BEVERAGES TO MEALS
- ALCOHOLIC BEVERAGES
- STIMULATING BEVERAGES
- NATURE OF STIMULATING BEVERAGES
- TABLE I
- STIMULANT AND TANNIC ACID PRESENT IN STIMULATING BEVERAGES
- COFFEE
- HISTORY AND PRODUCTION
- PREPARATION OF COFFEE
- SERVING COFFEE
- TEA
- HISTORY AND PRODUCTION
- PREPARATION OF TEA
- SERVING TEA
- COCOA AND CHOCOLATE
- NATURE AND SELECTION
- PREPARATION OF COCOA AND CHOCOLATE
- HOT CHOCOLATE
- SERVING COCOA AND CHOCOLATE
- NON-STIMULATING BEVERAGES
- CEREAL BEVERAGES
- FRUIT BEVERAGES
- INGREDIENTS FOR FRUIT BEVERAGES
- PREPARATION OF FRUIT BEVERAGES
- FRUIT PUNCH
- GINGER-ALE PUNCH
- SOFT DRINKS
- NOURISHING BEVERAGES
- CHOCOLATE SIRUP
- PLAIN MILK SHAKE
- EGG MILK SHAKE
- EGG CHOCOLATE
- CHOCOLATE MALTED MILK
- ORANGE EGG NOG
- FOAMY EGG NOG
- BEVERAGES
- EXAMINATION QUESTIONS
- THE PLANNING OF MEALS
- NECESSITY FOR CAREFUL MEAL PLANNING
- PURCHASE OF FOODS
- SUCCESSFUL MARKETING
- KEEPING HOUSEHOLD ACCOUNTS
- GROCERY ACCOUNT
- With ___John Smith, 420 Fourth Avenue__________
- GROCERY ACCOUNT
- COST OF FOODS
- FACTORS INFLUENCING COST
- ECONOMICAL BUYING
- TABLE I
- CORRECT DIET
- SUITABILITY OF FOOD
- COMPOSITION OF FOOD
- TABLE II
- FOOD SUBSTANCES AND THEIR RELATION TO GROWTH AND HEALTH
- BALANCING THE DIET
- QUANTITY AND PROPORTION OF FOODS
- TABLE III
- TABLE IV
- DIFFERENCE IN FOOD REQUIREMENTS THROUGH VARIATION IN WEIGHT
- TABLE V
- CORRECT WEIGHT FOR CERTAIN HEIGHTS
- DIET FOR INFANTS AND CHILDREN
- TABLE VI
- FEEDING SCALE FOR INFANTS
- First Three Months
- Fourth Month
- Sixth Month
- Eighth Month
- Tenth Month
- Eleventh Month
- Twelfth Month
- Eighteenth Month
- DIET FOR THE FAMILY
- SUPPER MENU
- CHILDREN
- PROPORTION OF FOOD SUBSTANCES
- MENU MAKING AND TABLE SERVICE
- GENERAL RULES FOR MENU MAKING
- METHODS OF SECURING VARIETY IN MEALS
- CARD-FILE SYSTEM OF MENU MAKING
- DINNER MENUS
- TABLE VII SUGGESTIONS FOR DINNER MENUS
- LUNCHEON MENUS
- THE PLANNING OF MEALS
- No. 1
- No. 2
- No. 3
- No. 4
- No. 5
- No. 6
- No. 7
- No. 8
- No. 9
- No. 10
- No. 12
- No. 13
- No. 14
- No. 15
- BREAKFAST MENUS
- No. 1
- No. 2
- No. 3
- No. 4
- No. 5
- No. 6
- No. 8
- No. 9
- No. 10
- No. 1
- No. 2
- No. 3
- No. 4
- No. 5
- No. 6
- MENUS FOR SPECIAL OCCASIONS
- NEW YEAR'S DINNERS
- No. 1
- DECORATION--Ground Pine
- No. 2
- DECORATION--Potted Jerusalem Cherries
- EASTER DINNERS
- No. 1
- DECORATION--Daffodils
- No. 2
- DECORATIONS--Chinese Lilies and Iris
- ST. VALENTINE PARTIES
- DINNER MENU
- DECORATIONS--Red Hearts and Ribbons, Red Candle Shades
- LUNCHEON MENU
- DECORATIONS--Red Roses, Heart-Shaped Favors, Cupids
- ST. PATRICK'S DAY PARTIES
- DINNER MENU
- DECORATIONS--Shamrocks and Green Ribbon
- LUNCHEON MENU
- DECORATIONS--White Narcissus, Green Carnations, Shamrocks
- FOURTH-OF-JULY LUNCHEONS
- No. 1
- DECORATIONS--Sweet Peas, Small Flags
- No. 2
- DECORATIONS--Cornflowers and Daisies
- HALLOWE'EN LUNCHEONS
- No. 1
- DECORATIONS--Pumpkin Jack o' Lantern, Black-Paper Cats and Witches
- No. 2
- DECORATIONS--Tiny Paper Jack o' Lanterns
- THANKSGIVING DINNERS
- No. 1
- DECORATIONS--Basket of Fruit
- No. 2
- DECORATIONS--Baby Chrysanthemums
- CHRISTMAS DINNERS
- No. 1
- DECORATIONS--Small Christmas Tree
- No. 2
- DECORATIONS--Poinsettias and Holly
- WEDDING BREAKFASTS
- No. 1
- DECORATIONS--Seasonal Flowers
- No. 2
- DECORATIONS--Seasonal Flowers
- WEDDING LUNCHEONS
- No. 1
- DECORATIONS--Seasonal Flowers
- No. 2
- DECORATIONS--Seasonal Flowers
- WEDDING DINNERS
- No. 1
- DECORATIONS--Seasonal Flowers
- No. 2
- DECORATIONS--Seasonal Flowers
- BIRTHDAY PARTIES FOR CHILDREN
- BIRTHDAY DINNER
- DECORATIONS--Kewpies with Large Bows of Ribbon To be Used as Favors
- BIRTHDAY LUNCHEON
- BIRTHDAY PARTIES FOR ADULTS
- BIRTHDAY DINNER
- DECORATIONS--Pink Roses, Pink Candle Shades
- BIRTHDAY LUNCHEON
- DECORATIONS--Seasonal Flowers, Candle Shades, and Favors to Match
- AFTERNOON TEAS
- No. 1
- No. 2
- SUPPER PARTIES
- No. 1
- No. 2
- TABLE SERVICE
- THE PLANNING OF MEALS
- EXAMINATION QUESTIONS
- INDEX