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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 fifth 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.
With fruits becoming less seasonal and more a daily food, an understanding of them is of great value to everyone. In Fruit and Fruit Desserts, you first learn their place in the diet, their nature, composition, and food value. Then you 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 your 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 continue 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, you will be able to show with pride the results of her 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 cookery, confection making. Not only are home-made confections cheaper than commercially made ones, but they usually contain more wholesome materials, so it is to your advantage to familiarize yourself 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 receive their share of attention.
Table of Contents:
FRUIT AND FRUIT DESSERTS
Fruit in the Diet
Composition of Fruits
Food Value of Fruits
Preparing and Serving Fruits
CANNING AND DRYING
Necessity for Preserving Foods
Principles of Canning
General Equipment for Canning
JELLY MAKING, PRESERVING AND PICKLING
Value of Jellies, Preserves, and Pickles
Principles of Jelly Making
Equipment for Jelly Making
Procedure in Jelly Making
Recipes for Jelly
Nature of Confections
Composition of Confections
Foundation Materials in Confections
Nature and Classes of Beverages
Water in Beverages
Relation of Beverages to Meals
History and Production of Coffee
Preparation of Coffee