Woman's Institute Library of Cookery - Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads
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2010
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2010
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Publié par
Publié le
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Publié par
Publié le
08 décembre 2010
Nombre de lectures
34
Langue
English
Poids de l'ouvrage
2 Mo
The Project Gutenberg EBook of Woman's Institute Library of Cookery, Vol. 1
by Woman's Institute of Domestic Arts and Sciences
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Title: Woman's Institute Library of Cookery, Vol. 1
Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads
Author: Woman's Institute of Domestic Arts and Sciences
Release Date: February, 2006 [EBook #9935]
[Yes, we are more than one year ahead of schedule]
[This file was first posted on November 1, 2003]
Edition: 10
Language: English
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*** START OF THE PROJECT GUTENBERG EBOOK LIBRARY OF COOKERY, VOL. 1 ***
Produced by Charles Aldarondo, Keren Vergon,
Steve Schulze and PG Distributed ProofreadersWOMAN'S INSTITUTE LIBRARY OF
COOKERY
VOLUME ONE
ESSENTIALS OF COOKERY
CEREALS
BREAD
HOT BREADS
WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
PREFACE
The Woman's Institute Library of Cookery consists of five volumes that cover the various phases of the
subject of cookery as it is carried on in the home. These books contain the same text as the Instruction
Papers of the Institute's Course in Cookery arranged so that related subjects are grouped together.
Examination questions pertaining to the subject matter appear at the end of each section. These questions
will prove helpful in a mastery of the subjects to which they relate, as they are the same as those on which
students of the Institute are required to report. At the back of each volume is a complete index, which will
assist materially in making quick reference to the subjects contained in it.
This volume, which is the first of the set, deals with the essentials of cookery, cereals, bread, and hot
breads. In Essentials of Cookery, Parts 1 and 2, are thoroughly treated the selection, buying, and care of
food, as well as other matters that will lead to familiarity with terms used in cookery and to efficiency in the
preparation of food. In Cereals are discussed the production, composition, selection, and care and thecooking and serving of cereals of all kinds. In Bread and Hot Breads are described all the ingredients
required for bread, rolls, and hot breads of every kind, the processes and recipes to be followed in making
and baking them, the procedure in serving them, and the way in which to care for such foods.
Whenever advisable, utensils for the preparation of food, as well as labor-saving devices, are described, so
as to enable beginners in the art of cookery to become acquainted with them quickly. In addition, this
volume contains breakfast, luncheon, and dinner menus that will enable the housewife to put into practical,
every-day use many of the recipes given.
It is our hope that these volumes will help the housewife to acquire the knowledge needed to prepare daily
meals that will contain the proper sustenance for each member of her family, teach her how to buy her food
judiciously and prepare and serve it economically and appetizingly, and also instil in her such a liking for
cookery that she will become enthusiastic about mastering and dignifying this womanly art.
CONTENTS
ESSENTIALS OF COOKERY
The Problem of Food
Selection of Food
Food Substances
Food Value
Digestion and Absorption of Food
Preparation of Food
Methods of Cooking
Heat for Cooking
Utensils for Cooking
Preparing Foods for Cooking
Order of Work
Table for Cooking Foods
Care of Food
Menus and Recipes
Terms Used in Cookery
CEREALS
Production, Composition, and Selection
Cereals as a Food
Preparation of Cereals for the Table
Indian Corn, or Maize
Wheat
Rice
Oats
Barley
Rye, Buckwheat, and Millet
Prepared, or Ready-to-Eat, Cereals
Serving Cereals
Italian Pastes
Breakfast Menu
BREADImportance of Bread as Food
Ingredients for Bread Making
Utensils for Bread Making
Bread-Making Processes
Making the Dough
Care of the Rising Dough
Kneading the Dough
Shaping the Dough Into Loaves
Baking the Bread
Scoring Bread
Use of the Bread Mixer
Serving Bread
Bread Recipes
Recipes for Rolls, Buns, and Biscuits
Toast
Left-Over Bread
HOT BREADS
Hot Breads in the Diet
Principal Requirements for Hot Breads
Leavening Agents
Hot-Bread Utensils and Their Use
Preparing the Hot-Bread Mixture
Baking the Hot-Bread Mixture
Serving Hot Breads
Popover Recipes
Griddle-Cake Recipes
Waffle Recipes
Muffin Recipes
Corn-Cake Recipes
Biscuit Recipes
Miscellaneous Hot-Bread Recipes
Utilising Left-Over Hot Breads
Luncheon Menu
INDEX
ESSENTIALS OF COOKERY (PART 1)
THE PROBLEM OF FOOD
1. Without doubt, the greatest problem confronting the human race is that of food. In order to exist, everyperson must eat; but eating simply to keep life in the body is not enough. Aside from this, the body must be
supplied with an ample amount of energy to carry on each day's work, as well as with the material needed
for its growth, repair, and working power. To meet these requirements of the human body, there is nothing
to take the place of food, not merely any kind, however, but the right kind. Indeed, so important is the right
kind of food in the scheme of life that the child deprived of it neither grows nor increases in weight, and the
adult who is unable to secure enough of it for adequate nourishment is deficient in nerve force and working
power. If a person is to get the best out of life, the food taken into the body must possess real sustaining
power and supply the tissues with the necessary building material; and this truth points out that there are
facts and principles that must be known in order that the proper selection of food may be made, that it may
be so prepared as to increase its value, and that economy in its selection, preparation, use, and care may be
exercised.
2. Probably the most important of these principles is the cooking of food. While this refers especially to the
preparation of food by subjecting edible materials to the action of heat, it involves much more. The cooking
of food is a science as well as an art, and it depends for its success on known and established principles. In
its full sense, cookery means not only the ability to follow a recipe, thereby producing a successfully cooked
dish, but also the ability to select materials, a knowledge of the ways in which to prepare them, an
understanding of their value for the persons for whom they are prepared, and ingenuity in serving foods
attractively and in making the best use of food that may be left over from the previous meals, so that there
will be practically no waste. Thus, while cookery in all its phases is a broad subject, it is one that truly
belongs to woman, not only because of the pleasure she derives in preparing food for the members of her
family, but because she is particularly qualified to carry on the work.
3. The providing of food in the home is a matter that usually falls to the lot of the housewife; in fact, on
her depends the wise use of the family income. This means, then, that whether a woman is earning her own
livelihood and has only herself to provide for, or whether she is spending a part of some other person's
income, as, for instance, her father's or her husband's, she should understand how to proportion her money
so as to provide the essential needs, namely, food, clothing, and shelter. In considering the question of
providing food, the housewife should set about to determine what three meals a day will cost, and in this
matter she should be guided by the thought that the meals must be the best that can possibly be purchased for
the amount of money allowed for food from the family income and that their cost must not exceed the
allotment. To a great extent she can control the cost of her foods by selecting them with care and then
making good use of what her money has bought. It is only by constant thought and careful planning,
however, that she will be able to keep within her means, and she will find that her greatest assistance lies in
studying foods and the ways in which to prepare them.
4. A factor that should not be disregarded in the problem of food is waste, and so that the housewife can
cope with it properly she should understand the distinction between waste and refuse. These terms are
thought by some to mean the same thing and are often confused; but there is a decided difference between
them. Waste, as applied to food, is something that could be used but is not, whereas refuse is something that
is rejected
