[electronic resource]

Woman's Institute Library of Cookery. Volume 2Milk, Butter and Cheese; Eggs; Vegetables

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Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables is a comprehensive and authoritative guide designed to educate home cooks and culinary enthusiasts in the early 20th century. Published by the Woman's Institute of Domestic Arts and Sciences, this volume delves deeply into the essential food groups of milk, butter, cheese, eggs, and vegetables, providing both foundational knowledge and practical applications for everyday cooking. The book begins with an in-depth exploration of milk, discussing its composition, nutritional value, and the various methods of preservation and preparation. Readers learn about the different types of milk, the process of pasteurization, and the importance of cleanliness in handling dairy products. The section on butter and cheese covers the art of churning, the science behind fermentation, and the techniques for making and storing these staples at home. Detailed instructions and recipes guide readers through the process of creating a variety of butters and cheeses, from simple cottage cheese to more complex aged varieties. Eggs, another cornerstone of the kitchen, are examined in terms of their structure, nutritional benefits, and versatility. The book explains how to select, store, and cook eggs, offering a wide array of recipes that showcase their use in both sweet and savory dishes. Techniques for boiling, poaching, frying, and baking eggs are thoroughly covered, along with tips for achieving the best results in each method. The extensive section on vegetables provides a thorough overview of the different types of vegetables, their nutritional contributions, and the best methods for cleaning, preparing, and cooking them. The book emphasizes the importance of variety and freshness, offering guidance on selecting quality produce and maximizing flavor and nutrition. Recipes range from simple boiled or steamed vegetables to more elaborate casseroles, salads, and soups, ensuring that readers have a wealth of options for incorporating vegetables into their daily meals. Throughout the volume, the Woman's Institute emphasizes the principles of economy, nutrition, and efficiency in the kitchen. The text is enriched with practical advice, scientific explanations, and step-by-step instructions, making it an invaluable resource for both novice and experienced cooks. With its clear organization and wealth of information, Woman's Institute Library of Cookery. Volume 2 stands as a testament to the era's dedication to domestic science and the empowerment of women through education in the culinary arts.

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: .,

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Language

English

ISBN/ISSN

9782528101070

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Subject(s)

Electronic books
COOKING 

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