Petacacas

VOLUME ONE
ESSENTIALS OF COOKING CEREALS BREAD HOT BREADS
PREFACE
The Complete Library of COOKING consists of five volumes that cover the various phases of the subject of cooking as it is carried on in the home. These books are arranged so that related subjects are grouped together. Examination questions pertaining to the subject matter appear at the end of each section. These questions willprove helpful in a mastery of the subjects to which they relate. At the back of each volume is a complete index, which will assist materially in making quick reference to the subjects contained in it.
This volume, which is the first of the set, deals with the essentials of cooking, cereals, bread, and hot breads. In Essentials of Cooking,
Parts 1 and 2, are thoroughly treated the selection,buying, and care of food, as well as other matters that will lead to familiarity with terms used in COOKING and to efficiency in the preparation of food. In Cereals are discussed the production, composition, selection, and care and the cooking and serving of cereals of all kinds. In Bread and Hot Breads are described all the ingredients required for bread, rolls, and hot breads of every kind, theprocesses and recipes to be followed in making and baking them, the procedure in serving them, and the way in which to care for such foods.
Whenever advisable, utensils for the preparation of food, as well as labor-saving devices, are described, so as to enable beginners in the art of COOKING to become acquainted with them quickly. In addition, this volume contains breakfast, luncheon, and dinnermenus that will enable the housewife to put into practical, every-day use many of the recipes given.
It is our hope that these volumes will help the you to acquire the knowledge needed to prepare daily meals that will contain the proper sustenance for each member of your family, teach you how to buy your food judiciously and prepare and serve it economically and appetizingly, and also instill in yousuch a love for COOKING that you will become enthusiastic about mastering and dignifying this art.
CONTENTS
ESSENTIALS OF COOKING 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 FoodMenus and Recipes
Terms Used in COOKING
CEREALS
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
BREAD
Importance of Bread as Food
Ingredients for Bread Making
Utensils for Bread MakingBread-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
Hot Breads in the Diet
Principal Requirements for Hot Breads Leavening Agents
Hot-Bread Utensils and Their Use
Preparingthe 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 Utilizing Left-Over Hot Breads Luncheon Menu
INDEX
ESSENTIALS OF COOKING (PART 1)
THE PROBLEM OF FOOD
1. Without doubt, the greatest problem confronting the human race is that offood. In order to exist, every person must eat; but eating simply to keep life in the body is not enough. Aside from this, the body must be supplied with an ample amount of energy to carry on each day's work, as well as with the material needed for its growth, repair, and working power. To meet these requirements of the human body, there is nothing to take the place of food, not merely any kind,...