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Cooking Library (volume 4)

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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. You will never need to 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 you 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 cooking. Entertaining takes on a new and simplified meaning when you know how to make and serve such dishes. To be able to make cakes and puddings well is one of the ambitions of the modern cook and you have 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 you 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 cooks 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.
Contents of Cooking Library (volume 4)

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
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
Mousses Parfaits and Biscuits
Molding Frozen Desserts
Serving Frozen Desserts
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
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
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

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