>>> YOU ARE VIEWING A 200 LINE SAMPLE OF EBOOK# E05893 <<< TITLE: WOMAN'S INSTITUTE LIBRARY OF COOKERY, VOL. 1 AUTHOR: WOMAN'S INSTITUTE EBOOK: E05893 (O'Briens Book Cellar) LANGUAGE: ENGLISH WOMAN'S INSTITUTE LIBRARY OF COOKERY VOLUME ONE ESSENTIALS OF COOKERY CEREALS BREAD HOT BREADS WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc. PREFACE The Woman's Institute Library of Cookery consists of five volumes that cover the various phases of the subject of cookery as it is carried on in the home. These books contain the same text as the Instruction Papers of the Institute's Course in Cookery arranged so that related subjects are grouped together. Examination questions pertaining to the subject matter appear at the end of each section. These questions will prove helpful in a mastery of the subjects to which they relate, as they are the same as those on which students of the Institute are required to report. At the back of each volume is a complete index, which will assist materially in making quick reference to the subjects contained in it. This volume, which is the first of the set, deals with the essentials of cookery, cereals, bread, and hot breads. In _Essentials of Cookery_, Parts 1 and 2, are thoroughly treated the selection, buying, and care of food, as well as other matters that will lead to familiarity with terms used in cookery and to efficiency in the preparation of food. In _Cereals_ are discussed the production, composition, selection, and care and the cooking and serving of cereals of all kinds. In _Bread_ and _Hot Breads_ are described all the ingredients required for bread, rolls, and hot breads of every kind, the processes and recipes to be followed in making and baking them, the procedure in serving them, and the way in which to care for such foods. Whenever advisable, utensils for the preparation of food, as well as labor-saving devices, are described, so as to enable beginners in the art of cookery to become acquainted with them quickly. In addition, this volume contains breakfast, luncheon, and dinner menus that will enable the housewife to put into practical, every-day use many of the recipes given. It is our hope that these volumes will help the housewife to acquire the knowledge needed to prepare daily meals that will contain the proper sustenance for each member of her family, teach her how to buy her food judiciously and prepare and serve it economically and appetizingly, and also instil in her such a liking for cookery that she will become enthusiastic about mastering and dignifying this womanly art. CONTENTS ESSENTIALS OF COOKERY The Problem of Food Selection of Food Food Substances Food Value Digestion and Absorption of Food Preparation of Food Methods of Cooking Heat for Cooking Utensils for Cooking Preparing Foods for Cooking Order of Work Table for Cooking Foods Care of Food Menus and Recipes Terms Used in Cookery CEREALS Production, Composition, and Selection Cereals as a Food Preparation of Cereals for the Table Indian Corn, or Maize Wheat Rice Oats Barley Rye, Buckwheat, and Millet Prepared, or Ready-to-Eat, Cereals Serving Cereals Italian Pastes Breakfast Menu BREAD Importance of Bread as Food Ingredients for Bread Making Utensils for Bread Making Bread-Making Processes Making the Dough Care of the Rising Dough Kneading the Dough Shaping the Dough Into Loaves Baking the Bread Scoring Bread Use of the Bread Mixer Serving Bread Bread Recipes Recipes for Rolls, Buns, and Biscuits Toast Left-Over Bread HOT BREADS Hot Breads in the Diet Principal Requirements for Hot Breads Leavening Agents Hot-Bread Utensils and Their Use Preparing the Hot-Bread Mixture Baking the Hot-Bread Mixture Serving Hot Breads Popover Recipes Griddle-Cake Recipes Waffle Recipes Muffin Recipes Corn-Cake Recipes Biscuit Recipes Miscellaneous Hot-Bread Recipes Utilising Left-Over Hot Breads Luncheon Menu INDEX * * * * * ESSENTIALS OF COOKERY (PART 1) THE PROBLEM OF FOOD 1. Without doubt, the greatest problem confronting the human race is that of food. In order to exist, every person must eat; but eating simply to keep life in the body is not enough. Aside from this, the body must be supplied with an ample amount of energy to carry on each day's work, as well as with the material needed for its growth, repair, and working power. To meet these requirements of the human body, there is nothing to take the place of _food_, not merely any kind, however, but the _right_ kind. Indeed, so important is the right kind of food in the scheme of life that the child deprived of it neither grows nor increases in weight, and the adult who is unable to secure enough of it for adequate nourishment is deficient in nerve force and working power. If a person is to get the best out of life, the food taken into the body must possess real sustaining power and supply the tissues with the necessary building material; and this truth points out that there are facts and principles that must be known in order that the proper selection of food may be made, that it may be so prepared as to increase its value, and that economy in its selection, preparation, use, and care may be exercised. 2. Probably the most important of these principles is the _cooking of food_. While this refers especially to the preparation of food by subjecting edible materials to the action of heat, it involves much more. The cooking of food is a science as well as an art, and it depends for its success on known and established principles. In its full sense, _cookery_ means not only the ability to follow a recipe, thereby producing a successfully cooked dish, but also the ability to select materials, a knowledge of the ways in which to prepare them, an understanding of their value for the persons for whom they are prepared, and ingenuity in serving foods attractively and in making the best use of food that may be left over from the previous meals, so that there will be practically no waste. Thus, while cookery in all its phases is a broad subject, it is one that truly belongs to woman, not only because of the pleasure she derives in preparing food for the members of her family, but because she is particularly qualified to carry on the work. 3. The providing of food in the home is a matter that usually falls to the lot of the housewife; in fact, on her depends the wise use of the family income. This means, then, that whether a woman is earning her own livelihood and has only herself to provide for, or whether she is spending a part of some other person's income, as, for instance, her father's or her husband's, she should understand how to proportion her money so as to provide the essential needs, namely, food, clothing, and shelter. In considering the question of providing food, the housewife should set about to determine what three meals a day will cost, and in this matter she should be guided by the thought that the meals must be the best that can possibly be purchased for the amount of money allowed for food from the family income and that their cost must not exceed the allotment. To a great extent she can control the cost of her foods by selecting them with care and then making good use of what her money has bought. It is only by constant thought and careful planning, however, that she will be able to keep within her means, and she will find that her greatest assistance lies in studying foods and the ways in which to prepare them. 4. A factor that should not be disregarded in the problem of food is _waste_, and so that the housewife can cope with it properly she should understand the distinction between waste and refuse. These terms are thought by some to mean the same thing and are often confused; but there is a decided difference between them. _Waste_, as applied to food, is something that could be used but is not, whereas _refuse_ is something that is rejected because it is unfit for use. For example, the fat of meat, which is often eaten, is waste if it is thrown away, but potato parings, which are not suitable as food, are refuse. <<< END OF SAMPLE... (THE FULL EBOOK HAS 504294 TOTAL CHARACTERS) >>>