>>> YOU ARE VIEWING A 200 LINE SAMPLE OF EBOOK# E05894 <<< TITLE: WOMAN'S INSTITUTE LIBRARY OF COOKERY, VOL. 2 AUTHOR: WOMAN'S INSTITUTE EBOOK: E05894 (O'Briens Book Cellar) LANGUAGE: ENGLISH WOMAN'S INSTITUTE LIBRARY OF COOKERY VOLUME TWO MILK, BUTTER, AND CHEESE EGGS VEGETABLES WOMENS INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc. PREFACE This volume, which is the second of the Woman's Institute Library of Cookery, deals with such essentials of diet as the dairy products--milk, butter, and cheese--the protein food, eggs, and the energy-producing nutrients, vegetables. In _Milk, Butter, and Cheese_, Parts 1 and 2, are explained the place that milk occupies in the diet, its composition, grades, and the dishes for which it is used; the purchase, care, and use of butter and butter substitutes; and the characteristics, care, and varieties of both domestic and imported cheeses, as well as a number of excellent recipes for cheese dishes. A luncheon menu, in which a cheese dish is substituted for meat, is of interest in this connection, for it shows the housewife, early in her studies, not only how to combine dishes to produce a balanced meal, but also how to make up a menu in which meat is not needed. In _Eggs_ are discussed the nutritive value of eggs, the ways in which to select, preserve, cook, and serve them, and how to utilize left-over eggs. So many uses have eggs in the diet and so nourishing is this food that too much attention cannot be paid to its preparation. In this lesson, also, is given a breakfast menu to afford practice in preparing several simple dishes usually served in this meal. In _Vegetables_, Parts 1 and 2, every variety of vegetable is discussed as to food value, preparation, place in the meal, and proper methods of serving. With such a fund of knowledge, the housewife will be well equipped to give pleasing variety to her meals. In addition to the instruction in these matters, there are a large number of illustrations, which make clear the important details in every process employed and in many recipes show certain steps as well as the finished result. With such detailed information, it is our desire that as many of the recipes as possible be tried, for it is only through constant practice that the rules and principles of cookery will become thoroughly instilled in the mind. Nothing is of more value to the housewife than such a knowledge of food and its preparation, for, as every one knows, proper diet is the chief requisite of good health. To be of the greatest assistance to the woman in the home is the purpose of these volumes--to relieve her household tasks of much of their drudgery and to help her come to a realization of the opportunity for good that is hers. In no better way can she create happiness and contentment in her home than by preparing appetizing, nutritious meals and serving them in the most attractive manner. CONTENTS MILK, BUTTER, AND CHEESE Milk in the Diet Composition of Milk Products Obtained from Milk Characteristics of Wholesome Milk Grades of Clean Milk Preserved Milk Milk in the Home Recipes for Milk Dishes and Sauces Economical Use of Butter Flavor and Composition of Butter Purchase and Care of Butter Cooking With Butter Serving Butter Butter Substitutes Characteristics and Care of Cheese Imported Cheese Domestic Cheese Serving Cheese Recipes for Cheese Dishes Luncheon Menu EGGS Description of Eggs and Place in the Diet Nutritive Value of Eggs Selection of Eggs Preservation of Eggs Cooking of Eggs Serving of Eggs Egg Recipes Use of Left-Over Eggs Breakfast Menu VEGETABLES Variety in Vegetables Structure, Composition, and Food Value Purchase and Care of Vegetables Classification of Vegetables Methods of Preparing and Cooking Vegetables Sauces for Vegetables Asparagus and Its Preparation Beans and Their Preparation Beets and Their Preparation Brussels Sprouts and Their Preparation Cabbage and Its Preparation Carrots and Their Preparation Cauliflower and Its Preparation Celery and Its Preparation Corn and Its Preparation Cucumbers and Their Preparation Eggplant and Its Preparation French Artichokes and Their Preparation Greens and Their Preparation Jerusalem Artichokes and Their Preparation Kohlrabi and Its Preparation Lentils and Their Preparation Mushrooms and Their Preparation Okra and Its Preparation Onions and Their Preparation Parsnips and Their Preparation Peas and Their Preparation Peppers and Their Preparation White Potatoes and Their Preparation Sweet Potatoes and Their Preparation Radishes and Their Preparation Salsify and Its Preparation Squash and Its Preparation Tomatoes and Their Preparation Turnips and Their Preparation Vegetable Combinations Serving Vegetables * * * * * MILK, BUTTER, AND CHEESE (PART 1) * * * * * MILK MILK IN THE DIET 1. As is well understood, milk is the liquid that is secreted by the mammary glands of female mammals for the nourishment of their young. The word milk as it is commonly used, however, refers to _cow's milk,_ because such milk is employed to a greater extent as human food than the milk from any other animal. Cow's milk in its perfectly fresh raw state is a yellowish-white, opaque fluid, called _whole milk,_ and, as is well known, possesses a distinctly sweet taste and characteristic odor. When such milk is allowed to stand for some time without being disturbed, it separates into two distinct layers, an upper and a lower one. The upper layer, which is lighter than the lower one and occupies a smaller space, consists largely of globules of fat and is called _cream;_ the lower layer, which is white or bluish-white in color and is composed of water, solids, and protein, is, when separated from the cream, called _skim milk._ 2. As an article of diet, milk is very important, because its sole function in nature is to serve as food. It is required by the infant; it is needed in the diet of all growing children; and it is desirable in the preparation of dishes for both young and old. Milk is used to such a great extent because it fills many of the requirements of an ideal food. It is generally liked, requires little or no time for preparation, agrees with the majority of persons when used properly, and contains substances that supply energy and build and repair tissue. Still, it does not contain these substances in such proportions as to make it an ideal or exclusive article of diet for adults, and it must often be modified to suit the needs of infants, because it is ideal for only the young of the species for which it is intended. Therefore, while milk is often called a perfect food, in reality it is perfect for only the calf. When it is desired for the feeding of a very young child, it must be changed to meet the requirements before it can be used with good results. 3. So important is milk as an article of food that, outside of the purely rural districts, producing the milk supply is a business of considerable importance. This is due to the fact that the purity of milk must be constantly safeguarded in order that clean, safe milk may be provided for the countless numbers that depend on it. In fact, milk undoubtedly bears a closer relation to public health than any other food. To produce an adequate amount of clean, safe, pure milk is one of the food problems of the city and country alike. In the city much of the difficulty is overcome by the ordinances that provide standards of composition and cleanliness, as well as inspection to insure them; but such ordinances are rarely provided for in villages and country districts. When there is no law to prevent it, unclean milk is sometimes used in the manufacture of butter and cheese, but when this happens, great injustice, if not positive harm, is done to the consumers of these articles. Then, too, unless milk is carefully inspected, tubercular milk is liable to be used in the making of butter, and such a condition will cause the spreading of tuberculosis as readily as the use of the contaminated milk itself. <<< END OF SAMPLE... (THE FULL EBOOK HAS 487053 TOTAL CHARACTERS) >>>