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Volume
4
This
volume, the
fourth in The
Complete Library
Of Cooking, 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 cooks mastery
of the science of
cooking.
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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.
Order
the complete 5
volume set now
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Originally published as a
set of textbooks for The
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5 volume set is a complete
education in cooking that
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you in easy to use PDF
format. You will need the
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