Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies Papyras Classics

Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies

by Woman's Institute of Domestic Arts and Sciences

Read Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies by Woman's Institute of Domestic Arts and Sciences online, free: 74 chapters, public domain, on Papyras.

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Contents

  1. Preface
  2. Salads in the Diet
  3. Composition of Salads
  4. Ingredients of Salads
  5. Relation of Salads to Meals
  6. Principles of Salad Making
  7. Serving Salads
  8. Salad Dressings and Their Preparation
  9. Vegetable Salads
  10. Combination Fruit-and-Vegetable Salads
  11. Fruit Salads
  12. High-Protein Salads
  13. Salads and Sandwiches
  14. Nature of Sandwiches
  15. General Principles of Sandwich Making
  16. Bread-and-Butter Sandwiches
  17. Vegetable Sandwiches
  18. Fruit Sandwiches
  19. High-Protein Sandwiches
  20. Hot Sandwiches
  21. Open Sandwiches
  22. Canapes
  23. The Dessert in the Meal
  24. Composition and Food Value of Desserts
  25. Principles of Dessert Making
  26. Sauces and Whipped Cream
  27. Principles of Custard Making
  28. Recipes for Custards and Related Desserts
  29. Principles of Gelatine Making
  30. Recipes for Gelatine Desserts
  31. Principles of Frozen-Dessert Making
  32. Table I
  33. Procedure in Freezing Desserts
  34. Ice Creams
  35. Frozen Custards
  36. Ices
  37. Frappés
  38. Sherbets
  39. Mousses, Parfaits, and Biscuits
  40. Molding Frozen Desserts
  41. Serving Frozen Desserts
  42. Cake and Pudding Mixtures in the Diet
  43. Ingredients Used in Cakes
  44. General Classes of Cakes
  45. General Equipment for Cake Making
  46. Procedure in Cake Making
  47. Sponge Cakes and Their Preparation
  48. Recipes for Sponge Cake and Its Variations
  49. Butter Cakes and Their Preparation
  50. Recipes for Butter Cakes
  51. Cake Icings and Fillings
  52. Varieties of Small Cakes
  53. Cup and Drop Cakes
  54. Cookies
  55. Kisses and Macaroons
  56. Ladyfingers and Sponge Drops
  57. Cakes Made with Yeast
  58. Cream Puffs and Éclairs
  59. Doughnuts and Crullers
  60. Puddings and Pudding Sauces
  61. Pudding Sauces
  62. Preparation of Puddings
  63. Recipes for Puddings
  64. Nature of Pastries and Pies
  65. Ingredients Used for Pastry
  66. Utensils for Pastry Making
  67. Methods of Mixing Pastry
  68. Making and Baking
  69. Utilizing Left-Over Pastry
  70. Recipes for Pastry and Pies
  71. Double-Crust Pies
  72. One-Crust Pies
  73. Puff Paste
  74. Serving Pastry

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