The Complete Cooking Library Vol - 2

This book 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 many recipes  showing 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.