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TITLE: WOMAN'S INSTITUTE LIBRARY OF COOKERY, VOL. 4
AUTHOR: WOMAN'S INSTITUTE
EBOOK: E05896 (O'Briens Book Cellar)
LANGUAGE: ENGLISH

WOMAN'S INSTITUTE

LIBRARY OF COOKERY

SALADS AND SANDWICHES

COLD AND FROZEN DESSERTS

CAKES, COOKIES, AND PUDDINGS

PASTRIES AND PIES

WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.

PREFACE

This volume, the fourth of the Woman's Institute Library of Cookery,
deals with salads, sandwiches, cold desserts, cakes, both large and
small, puddings, pastry, and pies. Such foods constitute some of the
niceties of the diet, but skill in their preparation signifies at once a
housewife's mastery of the science of cookery.

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, gelatine 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.

To be able to make cakes and puddings well is one of the ambitions of
the modern housewife, and she has an opportunity to realize it in a
study of _Cakes, Cookies, and Puddings_, Parts 1 and 2. Sweet food in
excess is undesirable, but in a moderate quantity it is required in each
person's diet and may be obtained in this form without harm if it is
properly prepared.

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 the housewife 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_ completes this volume, rounding out, as it were, the
housewife's 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, the housewife will find
herself equipped with a 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.

CONTENTS

SALADS AND SANDWICHES
  Salads in the Diet,
  Composition of Salads,
  Ingredients of Salads,
  Relation of Salads to Meals,
  Principles of Salad Making,
  Serving Salads,
  Salad Dressings and Their Preparation,
  Vegetable Salads,
  Combination Fruit-and-Vegetable Salads,
  Fruit Salads,
  High-Protein Salads,
  General Principles of Sandwich Making,
  Bread-and-Butter Sandwiches,
  Vegetable Sandwiches,
  Fruit Sandwiches,
  High-Protein Sandwiches,
  Hot 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 Gelatine Making,
  Recipes for Gelatine Desserts,
  Principles of Frozen-Dessert Making,
  Procedure in Freezing Desserts,
  Ice Creams,
  Frozen Custards,
  Ices,
  Frappes,
  Sherbets,
  Mousses, Parfaits, and Biscuits,
  Molding Frozen Desserts,
  Serving Frozen Desserts,

CAKES, COOKIES, AND PUDDINGS
  Cake and Pudding Mixtures in the Diet,
  Ingredients Used in Cakes,
  General Classes of Cakes,
  General Equipment for Cake Making,
  Procedure in Cake Making,
  Sponge Cakes and Their Preparation,
  Recipes for Sponge Cake and Its Variations,
  Butter Cakes and Their Preparation,
  Recipes for Butter Cakes,
  Cake Icings and Fillings,
  Varieties of Small Cakes,
  Cup and Drop Cakes,
  Cookies,
  Kisses and Macaroons,
  Ladyfingers and Sponge Drops,
  Cakes Made With Yeast,
  Cream Puffs and Eclairs,
  Doughnuts and Crullers,
  Pudding Sauces,
  Preparation of Puddings,
  Recipes for Puddings,

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,
  Double-Crust Pies,
  One-Crust Pies,
  Puff Paste,
  Serving Pastry,

SALADS AND SANDWICHES

       *       *       *       *       *

SALADS

SALADS IN THE DIET

1. So much variety exists among salads that it is somewhat difficult to
give a comprehensive definition of this class of foods. In general,
however, salads may be considered as a dish of green herbs or
vegetables, sometimes cooked, and usually chopped or sliced, sometimes
mixed with fruit or with cooked and chopped cold meat, fish, etc., and
generally served with a dressing. For the most part, salads take their
name from their chief ingredient, as, for instance, chicken salad,
tomato salad, pineapple salad, etc. Just what place salads have in the
meal depends on the salad itself. A high-protein salad, such as lobster
salad, should take the place of the meat course, whereas, a light salad
of vegetables or fruits may be used as an additional course.

2. IMPORTANCE OF SALADS. Salads are often considered to be a dish of
little importance; that is, something that may be left out or added to a
meal without affecting it to any great extent. While this may be the
case in a meal that is composed of a sufficient variety of foods, salads
have a definite place in meals as they are planned in the majority of
households. Often there is a tendency to limit green vegetables or fresh
fruits in the diet, but if the members of a family are to be fed an
ideal diet it is extremely important that some of these foods enter into
each day's meals, a fact that is often overlooked. There is no more
effective nor appetizing way in which to include them in a meal than in
the serving of salads. In addition, salads make a strong appeal to the
appetite and at the same time are beneficial so far as the health of the
family is concerned.

3. PURPOSES OF SALADS.--Because of the wide variety of salads and the
large number of ingredients from which a selection may be made in their
preparation, salads can be used for various purposes. The housewife who
gives much attention to the artistic side of the serving of food in her
home will often use a salad to carry out a color scheme in her meal.
This is, of course, the least valuable use that salads have, but it is a
point that should not be overlooked. The chief purpose of salads in a
meal is to provide something that the rest of the foods served in the
meal lack.

Even though it is not desired to use the salad to carry out a color
scheme, it should always be made an attractive dish. As is well known,
nothing is so unappetizing as a salad in which the ingredients have not
been properly prepared, the garnish is not fresh and crisp, or the
dressing and salad ingredients have been combined in such a way as to
appear messy or stale looking. There is no excuse for such conditions,

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