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Volume 4
This volume,
the fourth in The Complete Library Of Cooking, deals with salads, sandwiches,
cold desserts, cakes, both large and small, puddings, pastry, and pies.
Such foods constitute some of the niceties of the diet, but skill in their
preparation signifies at once a cooks mastery of the science of cooking.
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In Salads and Sandwiches are presented
so simply the secrets of appetizing salads that they can be grasped by
even a novice, and sandwiches of numerous varieties, from those appropriate
for afternoon teas to those suitable for the main dish in the meal, are
so treated that they appear to rise above the ordinary place usually accorded
them. You will never need to hesitate to prepare a menu for an afternoon
or evening social affair or the salad course in a luncheon or dinner after
a study of this part of the volume. A glance through Cold and Frozen Desserts
will convince you very quickly that a large number of the desserts that
complete our meals are served cold. The mere mention of custards, gelatine
desserts, and such frozen mixtures as ice creams, ices, frappes, sherbets,
mousses, parfaits, and biscuits, all of which are explained here, is sufficient
to indicate that this is an extremely delightful part of the subject of
cooking. Entertaining takes on a new and simplified meaning when you know
how to make and serve such dishes. To be able to make cakes and puddings
well is one of the ambitions of the modern cook, and you have an opportunity
to realize it in a study of Cakes, Cookies, and Puddings, Parts 1 and 2.
Sweet food in excess is undesirable, but in a moderate quantity it is required
in each person's diet and may be obtained in this form without harm if
it is properly prepared. The two classes of cakes--butter and sponge--are
treated in detail both as to the methods of making and the required ingredients,
and numerous recipes are given which will enable you to provide both plain
and fancy cakes for ordinary and special occasions. Puddings that are prepared
by boiling, steaming, and baking, and the sauces that make them appetizing,
receive a goodly share of attention. Pastries and Pies completes this volume,
rounding out, as it were, the cooks understanding of dessert making. To
many persons, pastry making is an intricate matter, but with the principles
thoroughly explained and each step clearly illustrated, delicious pies
of every variety, as well as puff-paste dainties, may be had with very
little effort.
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