WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
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 the cooking 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.
Woman's Institute Library of CookeryIn most respects these free Cooking Lessons from the 1920's are just as relevant today as they were then. Some of the appliances may have been upgraded but the instructions and recipes are timeless.
Volume 1 - CONTENTS
ESSENTIALS OF COOKERYThe Problem of Food
Selection of Food
Digestion and Absorption of Food
Preparation of Food
Methods of Cooking
Heat for Cooking
Utensils for Cooking
Preparing Foods for Cooking
Order of Work
Cooking Time Table
Care of Food
Menus and Recipes
Terms Used in Cookery
CEREALSProduction, Composition, and Selection
Cereals as a Food
Preparation of Cereals for the Table
Indian Corn, or Maize
Rye, Buckwheat, and Millet
Prepared, or Ready-to-Eat, Cereals
BREADImportance of Bread as Food
Ingredients for Bread Making
Utensils for Bread Making
Making the Dough
Care of the Rising Dough
Kneading the Dough
Shaping the Dough Into Loaves
Baking the Bread
Use of the Bread Mixer
Recipes for Rolls, Buns, and Biscuits
HOT BREADSHot Breads in the Diet
Principal Requirements for Hot Breads
Hot-Bread Utensils and Their Use
Preparing the Hot-Bread Mixture
Baking the Hot-Bread Mixture
Serving Hot Breads
Miscellaneous Hot-Bread Recipes
Utilising Left-Over Hot Breads