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Volume 5
The fifth
and final volume of The Complete Library Of Cooking, 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.
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With fruits becoming less seasonal
and more a daily food, an understanding of them is of great value to the
cook. In Fruit and Fruit Desserts, you will first learn their place in
the diet, their nature, composition, and food value. Then you will proceed
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 cooks 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 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 cook will be able to show
with pride the results of there 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
cooking--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 cooks advantage to familiarize themselves 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 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 also
receive their fair share of attention.
Order the complete
5 volume set now for only 9.97!
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