The
fifth and final volume of The Complete Library Of
Cooking, deals with the varieties of fruits and the
desserts that can be made from them, the canning
and preserving of foods, the making of confections
of every description, beverages and their place in
the diet, and every phase of the planning of
meals.
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 also 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 is 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.
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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