Woman's Institute Library of Cookery - Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

Woman'S Institute Of Domestic Arts And Sciences

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• Publié par: usse
• Publié le: 08 décembre 2010
• Nombre de lectures: 62
• Langue: English
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The Project Gutenberg EBook of Woman's Institute Library of Cookery, Vol. 5
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Title: Woman's Institute Library of Cookery, Vol. 5
Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making,
Preserving and Pickling; Confections; Beverages; The Planning of Meals
Author: Woman's Institute of Domestic Arts and Sciences
Release Date: February, 2006 [EBook #9939]
[Yes, we are more than one year ahead of schedule]
[This file was first posted on November 2, 2003]
Edition: 10
Language: English
Character set encoding: ISO-8859-1
*** START OF THE PROJECT GUTENBERG EBOOK LIBRARY OF COOKERY, VOL. 5 ***
Produced by Charles Aldarondo, Keren Vergon,
Steve Schulze and PG Distributed ProofreadersWOMAN'S INSTITUTE LIBRARY OF
COOKERY
VOLUME FIVE
FRUIT AND FRUIT DESSERTS
CANNING AND DRYING
JELLY MAKING, PRESERVING, AND PICKLING
CONFECTIONS
BEVERAGES
THE PLANNING OF MEALS
WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
PREFACE
This volume, the fifth of the Woman's Institute Library of Cookery, 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 housewife. In Fruit and Fruit Desserts , she first learns their place in the diet, their nature, composition,
and food value. Then she proceeds 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 housewife's 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
showing by means of excellent illustrations, one of them in natural colors, 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 housewife will be able to show with pride the results of her 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 cookery--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 housewife's advantage to familiarize herself 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 with illustrations 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
receive their share of attention.
To be a successful home maker, it is not enough for a housewife to know how to prepare food; she must
also understand how to buy it, how to look after the household accounts, what constitutes correct diet for
each member of her family, how to plan menus for her regular meals and for special occasions, and the
essentials of good table service. All these things, and many more, she learns in The Planning of Meals ,
which completes this volume.
CONTENTS
FRUIT AND FRUIT DESSERTS
Fruit in the Diet
Composition of Fruits
Food Value of Fruits
Preparing and Serving Fruits
Blackberries
BlueberriesCranberries
Raspberries
Strawberries
Miscellaneous Berries
Apples
Apricots
Cherries
Grapes
Peaches
Pears
Plums
Quinces
Rhubarb
Grapefruit
Lemons
Oranges
Miscellaneous Citrus Fruits
Bananas
Pineapples
Miscellaneous Tropical Fruits
Melons
Fruit Cocktails
Dates
Figs
Prunes
Raisins
Dried Apples, Apricots, and Peaches
CANNING AND DRYING
Necessity for Preserving Foods
Principles of Canning
General Equipment for Canning
Open-Kettle Method
Cold-Pack Method
Procedure in the One-Period Cold-Pack Method
Procedure in the Fractional-Sterilization Method
Steam-Pressure Methods
Canning with Tin Cans
Oven Method
Preparation for Canning
Directions for Canning Vegetables
Directions for Canning Fruits
Sirups for Canning Fruits
Canning Meat and Fish
Storing and Serving Canned Foods
Scoring Canned Foods
Principles of Drying
Drying Methods
Directions for Drying Vegetables and Fruits
Storing and Cooking Dried FoodsJELLY MAKING, PRESERVING, AND PICKLING
Value of Jellies, Preserves, and Pickles
Principles of Jelly Making
Equipment for Jelly Making
Procedure in Jelly Making
Scoring Jelly
Recipes for Jelly
Principles of Preserving
Preserves
Conserves
Marmalades
Jams
Butters
Principles of Pickling
Recipes for Pickles
Recipes for Relishes
CONFECTIONS
Nature of Confections
Composition of Confections
Foundation Materials in Confections
Flavorings
Colorings
Acids
Food Materials
Equipment for Confection Making
Cooking the Mixture
Pouring and Cooling the Mixture
Finishing Candies
Taffies and Similar Candies
Caramels
Fudge and Related Candies
Fondant and Related Creams
Miscellaneous Confections
Serving Candy
BEVERAGES
Nature and Classes of Beverages
Water in Beverages
Relation of Beverages to Meals
Alcoholic Beverages
Stimulating Beverages
History and Production of Coffee
Preparation of Coffee
Serving Coffee
History and Production of Tea
Preparation of Tea
Serving TeaNature and Selection of Cocoa and Chocolate
Preparation of Cocoa and Chocolate
Serving Cocoa and Chocolate
Cereal Beverages
Ingredients for Fruit Beverages
Preparation of Fruit Beverages
Soft Drinks
Nourishing Beverages
THE PLANNING OF MEALS
Necessity for Careful Meal Planning
Successful Marketing
Keeping Household Accounts
Factors Influencing Cost of Foods
Economical Buying
Suitability of Food
Composition of Food
Balancing the Diet
Diet for Infants and Children
Diet for the Family
Proportion of Food Substances
General Rules for Menu Making
Card-File System for Menu Making
Dinner Menus
Luncheon Menus
Breakfast Menus
Menus for Special Occasions
Table Service
INDEX
FRUIT AND FRUIT DESSERTS
FRUIT IN THE DIET
1. FRUIT, as is generally understood, is the fleshy, juicy product of some plant or tree which, when ripe,
is suitable for use as food. Although some fruits are seedless, they generally contain the seeds of the plants
or trees that produce them. Many fruits require cooking to make them palatable, others are never cooked,
and still others may be cooked or eaten raw, as desired.
Fruits, because they are wholesome, appetizing, and attractive, occupy a valuable place in the diet. In fact,
it is these qualities rather than their food value that accounts for the popularity of fruits among all people. In
addition to causing fruits to appeal to the esthetic sense, their attractiveness serves another important
purpose. It is said that Nature made them attractive in color, odor, and flavor in order that birds might be
allured to attack them for food and, by spreading the seeds, assist in their propagation.allured to attack them for food and, by spreading the seeds, assist in their p