Cooking Library (volume 4)

Contents of Cooking Library (volume 4)

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

Cooking Library (volume 4)