With fruits becoming less
seasonal and more a daily food, an understanding of them is of great
value to the cook.
In Fruit and Fruit Desserts,
you will first learn their place in the diet, their nature,
composition, and food value. Then you will proceed with the preparation
and serving of every variety of fruit.
Included
in this section are fruit cocktails, those refreshing
appetizers often used to introduce a special meal.
To
understand how to preserve perishable foods in the seasons of plenty
for the times when they are not obtainable is a valuable part of a
cooks knowledge.
Canning
and Drying deals with two ways of preserving foodstuffs, treating
carefully the equipment needed and all the methods that can be employed
and every part of the procedure followed.
The fruits
and vegetables that permit of canning, as well as certain meats and
fish, are taken up in a systematic manner.
Jelly
Making, Preserving, and Pickling continues a discussion of the home
preservation of foods, showing how they can be kept for long periods of
time not by sterilization, but with the aid of preservatives.
Each
one of these methods are treated as to its principles, equipment, and
the procedure to be followed.
After
trying the numerous recipes given, the cook will be able to show with
pride the results of there efforts, for nothing adds more to the
attractiveness and palatability of a meal than a choice jelly,
conserve, marmalade, or jam.
Confections
deals with that very delightful and fascinating part of cooking --
confection making. Not only are home-made confections cheaper than
commercially made ones, but they usually contain more wholesome
materials, so it is to the cooks advantage to familiarize themselves
with the making of this food.
Recipes
are given for all varieties of confections, including taffies,
caramels, cream candies, and the confections related to them.
Fondant
making is treated in detail showing every step and directions for
making many unusual kinds.
Though
beverages often receive only slight consideration, they are so
necessary that the body cannot exist very long without them.
In
Beverages is discussed the relation of beverages to meals, the classes
of beverages, and the preparation of those required by the human
system, as well as the proper way to serve them. In addition to coffee,
tea, cocoa, chocolate, and cereal beverages, fruit, soft, and
nourishing drinks also receive their fair share of attention.
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