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Master the science of cooking with The Complete Library of Cooking! Learn to prepare meals like the pro's in the comfort of your own kitchen with this outstanding 5 volume set.
Whether you are a novice just learning how to cook, an experienced cook or maybe you are thinking about a career in culinary arts, this collection is perfect for you.
This volume, the fourth of The Complete Library of Cooking, deals with salads, sandwiches, cold desserts, cakes, both large and small, puddings, pastry, and pies.
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. One need never 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 one very quickly that a large number of the desserts that complete our meals are served cold. The mere mention of custards, gelatin 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 cookery. Entertaining takes on a new and simplified meaning when one knows how to make and serve such dishes.
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 complete this volume, rounding out, as it were, your 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.
Upon the completion of a study of this volume, you will find yourself equipped with knowledge of the way to prepare many delicacies for her meals. While these are probably not so important in the diet as the more fundamental foods, they have a definite place and should receive the attention they deserve.
Table of Contents:
SALADS AND SANDWICHES
Salads in the Diet
Composition of Salads
Ingredients of Salads
Relation of Salads to Meals
Principles of Salad Making
Salad Dressings and Their Preparation
Combination Fruit and Vegetable Salads
General Principles of Sandwich Making
Bread and Butter Sandwiches
Open Sandwiches, Canapes
COLD AND FROZEN DESSERTS
The Dessert in the Meal
Composition and Food Value of Desserts
Principles of Dessert Making
Sauces and Whipped Cream
Principles of Custard Making
Recipes for Custards and Related Desserts
Principles of Frozen-Dessert Making
Procedure in Freezing Desserts
Mousses, Parfaits, and Biscuits
CAKES, COOKIES AND PUDDINGS
Cake and Pudding Mixtures in the Diet
Ingredients Used in Cakes
Procedure in Cake Making
Recipes for Sponge Cake and Its Variations
Butter Cakes and Their Preparation
Cake Icings and Fillings
PASTRIES AND PIES
Nature of Pastries and Pies
Ingredients Used for Pastry
Utensils for Pastry Making
Methods of Mixing Pastry
Making and Baking Pastry for Pies
Utilizing Left-Over Pastry
Recipes for Pastry and Pies