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

Woman'S Institute Of Domestic Arts And Sciences

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• Publié le: 08 décembre 2010
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• Langue: English
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The Project Gutenberg EBook of Woman's Institute Library of Cookery, Vol. 2
by Woman's Institute of Domestic Arts and Sciences
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Title: Woman's Institute Library of Cookery, Vol. 2
Volume 2: Milk, Butter and Cheese; Eggs; Vegetables
Author: Woman's Institute of Domestic Arts and Sciences
Release Date: February, 2006 [EBook #9936]
[Yes, we are more than one year ahead of schedule]
[This file was first posted on November 1, 2003]
Edition: 10
Language: English
Character set encoding: ISO-8859-1
*** START OF THE PROJECT GUTENBERG EBOOK LIBRARY OF COOKERY, VOL. 2 ***
Produced by Charles Aldarondo, Keren Vergon, Steve Schulze and PG Distributed Proofreaders
WOMAN'S INSTITUTE LIBRARY OFCOOKERY
VOLUME TWO
MILK, BUTTER, AND CHEESE
EGGS
VEGETABLES
WOMENS INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
PREFACE
This volume, which is the second of the Woman's Institute Library of Cookery, deals with such essentials
of diet as the dairy products--milk, butter, and cheese--the protein food, eggs, and the energy-producing
nutrients, vegetables.
In Milk, Butter, and Cheese, Parts 1 and 2, are explained the place that milk occupies in the diet, its
composition, grades, and the dishes for which it is used; the purchase, care, and use of butter and butter
substitutes; and the characteristics, care, and varieties of both domestic and imported cheeses, as well as a
number of excellent recipes for cheese dishes. A luncheon menu, in which a cheese dish is substituted for
meat, is of interest in this connection, for it shows the housewife, early in her studies, not only how to
combine dishes to produce a balanced meal, but also how to make up a menu in which meat is not needed.
In Eggs are discussed the nutritive value of eggs, the ways in which to select, preserve, cook, and serve
them, and how to utilize left-over eggs. So many uses have eggs in the diet and so nourishing is this food
that too much attention cannot be paid to its preparation. In this lesson, also, is given a breakfast menu to
afford practice in preparing several simple dishes usually served in this meal.
In Vegetables, Parts 1 and 2, every variety of vegetable is discussed as to food value, preparation, place in
the meal, and proper methods of serving. With such a fund of knowledge, the housewife will be well
equipped to give pleasing variety to her meals.
In addition to the instruction in these matters, there are a large number of illustrations, which make clear
the important details in every process employed and in many recipes show certain steps as well as the
finished result. With such detailed information, it is our desire that as many of the recipes as possible be tried,
for it is only through constant practice that the rules and principles of cookery will become thoroughly
instilled in the mind. Nothing is of more value to the housewife than such a knowledge of food and its
preparation, for, as every one knows, proper diet is the chief requisite of good health.
To be of the greatest assistance to the woman in the home is the purpose of these volumes--to relieve her
household tasks of much of their drudgery and to help her come to a realization of the opportunity for good
that is hers. In no better way can she create happiness and contentment in her home than by preparing
appetizing, nutritious meals and serving them in the most attractive manner.
CONTENTSMILK, BUTTER, AND CHEESE
Milk in the Diet
Composition of Milk
Products Obtained from Milk
Characteristics of Wholesome Milk
Grades of Clean Milk
Preserved Milk
Milk in the Home
Recipes for Milk Dishes and Sauces
Economical Use of Butter
Flavor and Composition of Butter
Purchase and Care of Butter
Cooking With Butter
Serving Butter
Butter Substitutes
Characteristics and Care of Cheese
Imported Cheese
Domestic Cheese
Serving Cheese
Recipes for Cheese Dishes
Luncheon Menu
EGGS
Description of Eggs and Place in the Diet
Nutritive Value of Eggs
Selection of Eggs
Preservation of Eggs
Cooking of Eggs
Serving of Eggs
Egg Recipes
Use of Left-Over Eggs
Breakfast Menu
VEGETABLES
Variety in Vegetables
Structure, Composition, and Food Value
Purchase and Care of Vegetables
Classification of Vegetables
Methods of Preparing and Cooking Vegetables
Sauces for Vegetables
Asparagus and Its Preparation
Beans and Their Preparation
Beets and Their Preparation
Brussels Sprouts and Their Preparation
Cabbage and Its Preparation
Carrots and Their Preparation
Cauliflower and Its Preparation
Celery and Its Preparation
Corn and Its Preparation
Cucumbers and Their Preparation
Eggplant and Its Preparation
French Artichokes and Their Preparation
Greens and Their Preparation
Jerusalem Artichokes and Their Preparation
Kohlrabi and Its Preparation
Lentils and Their PreparationMushrooms and Their Preparation
Okra and Its Preparation
Onions and Their Preparation
Parsnips and Their Preparation
Peas and Their Preparation
Peppers and Their Preparation
White Potatoes and Their Preparation
Sweet Potatoes and Their Preparation
Radishes and Their Preparation
Salsify and Its Preparation
Squash and Its Preparation
Tomatoes and Their Preparation
Turnips and Their Preparation
Vegetable Combinations
Serving Vegetables
INDEX
MILK, BUTTER, AND CHEESE (PART 1)
MILK
MILK IN THE DIET
1. As is well understood, milk is the liquid that is secreted by the mammary glands of female mammals for
the nourishment of their young. The word milk as it is commonly used, however, refers to cow's milk,
because such milk is employed to a greater extent as human food than the milk from any other animal.
Cow's milk in its perfectly fresh raw state is a yellowish-white, opaque fluid, called whole milk, and, as is
well known, possesses a distinctly sweet taste and characteristic odor. When such milk is allowed to stand
for some time without being disturbed, it separates into two distinct layers, an upper and a lower one. The
upper layer, which is lighter than the lower one and occupies a smaller space, consists largely of globules of
fat and is called cream; the lower layer, which is white or bluish-white in color and is composed of water,
solids, and protein, is, when separated from the cream, called skim milk.
2. As an article of diet, milk is very important, because its sole function in nature is to serve as food. It is
required by the infant; it is needed in the diet of all growing children; and it is desirable in the preparation of
dishes for both young and old.
Milk is used to such a great extent because it fills many of the requirements of an ideal food. It is generally
liked, requires little or no time for preparation, agrees with the majority of persons when used properly, and
contains substances that supply energy and build and repair tissue. Still, it does not contain these substances
in such proportions as to make it an ideal or exclusive article of diet for adults, and it must often be modified
to suit the needs of infants, because it is ideal for only the young of the species for which it is intended.
Therefore, while milk is often called a perfect food, in reality it is perfect for only the calf. When it is desired
for the feeding of a very young child, it must be changed to meet the requirements before it can be used with
good results.
3. So important is milk as an article of food that, outside of the purely rural districts, producing the milk
supply is a business of considerable importance. This is due to the fact that the purity of milk must be
constantly safeguarded in order that clean, safe milk may be provided for the countless numbers that depend
on it. In fact, milk undoubtedly bears a closer relation to public health than any other food. To produce an
adequate amount of clean, safe, pure milk is one of the food problems of the city and country alike. In the
city much of the difficulty is overcome by the ordinances that provide standards of composition and
cleanliness, as well as inspection to insure them; but such ordinances are rarely provided for in villages and
country districts.When there is no law to prevent it, unclean milk is sometimes used in the manufacture of butter and
cheese, but when this happens, great injustice, if not positive harm, is done to the consumers of these articles.
Then, too, unless milk is carefully inspected, tubercular milk is liable to be used in the making of bu