PREFACEESSENTIALS OF COOKERY (PART 1)CONTENTS
[The Problem of Food]
[Selection of Food]
[Food Substances]
[Food Value]
[Digestion and Absorption of Food]
[Preparation of Food]
[Methods of Cooking]
[Heat for Cooking]
[Utensils for Cooking]
[Preparing Foods for Cooking]
[Order of Work]
[Table for Cooking Foods]
[Care of Food]
[Menus and Recipes]
[Terms Used in Cookery]
[Production, Composition, and Selection]
[Cereals as a Food]
[Preparation of Cereals for the Table]
[Indian Corn, or Maize]
[Wheat]
[Rice]
[Oats]
[Barley]
[Rye, Buckwheat, and Millet]
[Prepared, or Ready-to-Eat, Cereals]
[Serving Cereals]
[Italian Pastes]
[Breakfast Menu]
[Importance of Bread as Food]
[Ingredients for Bread Making]
[Utensils for Bread Making]
[Bread-Making Processes]
[Making the Dough]
[Care of the Rising Dough]
[Kneading the Dough]
[Shaping the Dough Into Loaves]
[Baking the Bread]
[Scoring Bread]
[Use of the Bread Mixer]
[Serving Bread]
[Bread Recipes]
[Recipes for Rolls, Buns, and Biscuits]
[Toast]
[Left-Over Bread]
[Hot Breads in the Diet]
[Principal Requirements for Hot Breads]
[Leavening Agents]
[Hot-Bread Utensils and Their Use]
[Preparing the Hot-Bread Mixture]
[Baking the Hot-Bread Mixture]
[Serving Hot Breads]
[Popover Recipes]
[Griddle-Cake Recipes]
[Waffle Recipes]
[Muffin Recipes]
[Corn-Cake Recipes]
[Biscuit Recipes]
[Miscellaneous Hot-Bread Recipes]
[Utilising Left-Over Hot Breads]
[Luncheon Menu]