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.
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.
I would
like to eat more fish but I don't like the bones.
How do I filet a fish? Find
the answer to this and more in Volume 3 of The
Complete Library Of Cooking.
(Learn more about
Volume 3 by clicking
here)
What
kind of salad should I choose to go with my meal?
You will
find the answer to this question in Volume 4 of The Complete
Library Of Cooking.
(Learn more about Volume 4 by
clicking
here)
I love
fresh pineapples, but I can never tell if I am
getting one that is ripe or not. How do I test for
this?
Learn a simple test for this in Volume 5 of The Complete
Library Of Cooking!
(Learn more
about Volume 5 by clicking
here)
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