Woman's Institute Library of Cookery

Updated: 2024-4-18

Status: Completed

Woman's Institute Library of Cookery Novel Chapters

List of most recent chapters published for the Woman's Institute Library of Cookery novel. A total of 172 chapters have been translated and the release date of the last chapter is Apr 02, 2024

Latest Release: Chapter 1 : Woman's Inst.i.tute Library of Cookery.Vol. 1.by Woman's Inst.i.tute of Domest
Woman's Inst.i.tute Library of Cookery.Vol. 1.by Woman's Inst.i.tute of Domestic Arts and Sciences.PREFACE The Woman's Inst.i.tute Library of Cookery consists of five volumes that cover the various phases of the subject of cookery as it is carried on i

101 Wash the rice in the usual way and place it in a baking dish. Add the sugar, salt, a grating of nutmeg, and a few thin slices of lemon rind.Pour in the milk, place in a slow oven, and bake for several hours. Stir frequently to prevent the top surface from 2024-4-23
102 [Ill.u.s.tration: FIG. 5, Orange jelly in orange-skin basket.]48. COFFEE JELLY.--If fruit juices are difficult to obtain, coffee jelly, which will be found to be very pleasing, may be used occasionally. However, it is necessary that whipped cream be serve 2024-4-23
103 PROCEDURE IN FREEZING DESSERTS 63. The preparation of frozen desserts is comparatively simple in nature, for it usually involves nothing except the cooking of the raw ingredients and the proper combining of the materials required in the recipe. Sometimes 2024-4-23
104 Heat the water and add it to the coffee. Allow this to stand on the back of the stove for about 1/2 hour, and then strain through cheesecloth.Heat the milk in a double boiler, and to it add the strained coffee.Beat the eggs and add the sugar and salt to t 2024-4-23
105 Put the cloves and cinnamon into the water, place over the fire, bring to the boiling point, and then add the sugar. Cook together for a few minutes, remove from the fire, and cool. Add the pineapple, orange, and lemon juice, strain, add the wintergreen o 2024-4-23
106 [Ill.u.s.tration: FIG. 19]CARAMEL MOUSSE (Sufficient to Serve Six) 3/4 c. sugar 1/2 c. water 1 c. evaporated milk 2 tsp. gelatine 1/4 c. water 1 egg white 2 tsp. vanilla 1/4 tsp. salt Make 1/2 cupful of the sugar and the 1/2 cupful of water into caramel.P 2024-4-23
107 113. Receptacles of numerous kinds are in use for individual servings of frozen desserts. Slices of ice cream cut from a brick mold and individual molds are usually served on a small plate about the size of a bread-and-b.u.t.ter plate. It may be placed di 2024-4-23
108 12. FLOUR FOR CAKES.--The flour used in the preparation of cakes may be bread, pastry, or blend flour, depending on the kind of cake desired.While a blend, or an all-purpose, flour makes a satisfactory cake, pastry flour, which is milled from soft winter 2024-4-23
109 SPONGE CAKES AND THEIR PREPARATION METHOD OF PROCEDURE 39. With the ingredients and utensils gathered and prepared, the mixing of the cake may be begun at once. The method of mixing depends entirely on the kind of cake that is being made, sponge cake invo 2024-4-23
110 52. POTATO-FLOUR SPONGE CAKE.--When a subst.i.tute for wheat flour must be used and the supply of eggs is not large, the family need not be deprived of excellent cake, for potato sponge cake can be made. This resembles angel food to a certain extent, as i 2024-4-23
111 DEVIL'S FOOD 1/4 c. b.u.t.ter 1-1/4 c. sugar 2 eggs 2 c. flour 4 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. ginger 1/2 tsp. nutmeg 3/4 c. milk 2 sq. bitter chocolate 1 tsp. vanilla Cream the b.u.t.ter, add the sugar gradually, and be 2024-4-23
112 78. JELLY ROLL.--Many housewives do not attempt to make jelly roll, because they consider it a difficult matter. However, no trouble will be experienced in making excellent jelly roll if the following recipe is carried out explicitly.JELLY ROLL 3 eggs 1 t 2024-4-23
113 PLAIN ICING 1 egg white 1-1/4 c. confectioner's sugar 2 tsp. cold water 1/2 tsp. vanilla Beat the white of the egg until it is stiff. Sift in the sugar and add a little of the water occasionally until all the water and sugar are added. Beat together 2024-4-23
114 [Ill.u.s.tration: FIG. 27, Beating icing until light.][Ill.u.s.tration: FIG. 28, Beating over rapidly boiling water.]CAKE FILLINGS 93. As already explained, any icing used for the top of the cake may also be used for the filling that is put between the la 2024-4-23
115 (18) How is the surface of a cake that is to be decorated with an ornamental design prepared?(19) (_a_) Describe the icing of a layer cake. (_b_) How may a rough surface of icing be made smooth?(20) (_a_) Tell how boiled icing is made. (_b_) What is the t 2024-4-23
116 FRUIT DROP CAKES (Sufficient for 2 Dozen Cakes) 1/3 c. shortening 2/3 c. sugar 1 egg 1/4 c. milk 1-3/4 c. flour 2 tsp. baking powder 1 tsp. cinnamon 1/4 tsp. cloves 1/2 tsp. nutmeg 1/2 c. raisins Cream the shortening and add the sugar, egg, and milk. Sift 2024-4-23
117 1/2 c. shortening 1 c. sugar 1 egg 1-3/4 c. flour 2 tsp. baking powder 1/4 tsp. cinnamon 1 egg white Blanched almonds Cream the shortening and add the sugar and the egg. Sift together the flour, baking powder, and cinnamon, and add these to the mixture. F 2024-4-23
118 long by 1-1/2 in. wide, as shown in Fig. 14. With the aid of a spoon, as ill.u.s.trated, fill the ladyfinger mixture into a pastry bag containing a plain pastry tube. Then, from the pastry tube, squeeze the cake mixture onto the marked s.p.a.ces, as shown 2024-4-23
119 Cook the chocolate, sugar, and water over the flame until they are well blended. Mix the flour and milk and add to the hot mixture. Cook until the flour has thickened. Add the b.u.t.ter and vanilla. Cool and fill into the eclairs. Cover the tops with a pl 2024-4-23
120 Mix the sugar, corn starch, and salt, and add the water gradually, stirring constantly. Boil 5 minutes, remove from the fire, add the b.u.t.ter and lemon juice, and serve.LEMON SAUCE NO. 2 1/3 c.1 c. sugar 3 egg yolks 1/3 c. boiling water 3 Tb. lemon juic 2024-4-23
121 RECIPES FOR PUDDINGS 41. In the preparation of many puddings here considered, left-over materials, such as bread, rolls, stale cake, cookies, etc., may be utilized to advantage. Consequently, when the housewife is making desserts, she should endeavor to m 2024-4-23
122 1/4 c. b.u.t.ter 1/4 c. sugar 2 c. flour 1/4 tsp. salt 3 tsp. baking powder 1-1/4 c. milk 2 egg whites 1 c. berries or stoned cherries Cream the b.u.t.ter and add the sugar. Sift together the dry ingredients and add these alternately with the milk. Beat t 2024-4-23
123 5. Detailed instructions regarding the making of pastry desserts are given throughout this Section, but if the greatest degree of success is to be attained, it will be well from the very beginning to understand a few general rules that apply to this work. 2024-4-23
124 21. When the filling of the pie does not require so much baking as the crust, it is well to bake the crust partly before putting the filling in. This is particularly advisable in the case of custard pie, for the custard is put in as an uncooked mixture an 2024-4-23
125 Apples 1/3 c. water 2/3 c. brown sugar Cinnamon Prepare the required number of apples for one pie, place in a baking dish with the water and brown sugar, and bake in the oven until the apples are tender and the water has sufficiently evaporated. This shou 2024-4-23
126 52. To make meringue, first separate the whites from the yolks and chill them thoroughly. Beat them with a fork or an egg whip until they are almost stiff, that is, until they will hold their shape fairly well but will drop from the fork or whip when it i 2024-4-23
127 64. PINEAPPLE PIE.--Nothing more delicious in the way of a one-crust pie can be made than pineapple pie. It is similar to lemon pie, but differs in that a certain amount of the fruit is used in the filling. Therefore, unless the fruit is cut very fine, th 2024-4-23
128 2 c. flour 1 c. b.u.t.ter Cold water Put the flour into a mixing bowl and chop a tablespoonful of the b.u.t.ter into it. Add cold water until a ma.s.s that may be removed to a baking board is formed. Then proceed in the manner explained for the making of 2024-4-23
129 Woman's Inst.i.tute Library of Cookery.Vol. 5.by Woman's Inst.i.tute of Domestic Arts and Sciences.PREFACE This volume, the fifth of the Woman's Inst.i.tute Library of Cookery, deals with the varieties of fruits and the desserts that can be 2024-4-23
130 38. CRANBERRY JELLY.--If the cranberries are preferred without the skins, cranberry jelly should be tried. When cool, this solidifies and may be served in attractive ways.CRANBERRY JELLY (Sufficient to Serve Six) 2 c. water 1 qt. cranberries 2 c. sugar Po 2024-4-23
131 Wash, core, and pare the apples. Make a sirup by bringing the sugar and water to the boiling point. Put the apples into the sirup, cook on one side for several minutes, and then turn and cook on the other side. Do not allow the apples to cook completely i 2024-4-23
132 69. BAKED PEARS.--Although pears are rather mild in flavor, they are delicious when baked if lemon is added. Wash thoroughly pears that are to be baked, cut them into halves, and remove the cores. Place them in a shallow pan, fill the holes in the center 2024-4-23
133 [Ill.u.s.tration: FIG. 10]LEMONS 84. LEMONS are a citrus fruit raised in tropical regions. They are s.h.i.+pped to other climates in cases that hold from 180 to 540, depending on the size of the lemons, 300 to the case being a medium and commonly used siz 2024-4-23
134 [Ill.u.s.tration: FIG. 18]An overripe pineapple is just as unsatisfactory as one that is not ripe enough. When a pineapple becomes too ripe, rotten spots begin to develop around the base. Such spots can be easily detected by the discoloration of the skin 2024-4-23
135 DATES 120. DATES, which are the fruit of the date palm, are not only very nutritious but well liked by most persons. They are oblong in shape and have a single hard seed that is grooved on one side. As dates contain very little water and a great deal of s 2024-4-23
136 (11) (_a_) How do weather conditions affect the quality of berries?(_b_) What is the most important use of berries in cookery?(12) Name some varieties of apples that can be purchased in your locality that are best for: (_a_) cookery; (_b_) eating.(13) How 2024-4-23
137 Especially is this true of utensils used for the canning of acid fruits or vegetables, because, if such food remains in contact with tin or iron for more than a few minutes, the acid will corrode the surface sufficiently to give the food a bad or metallic 2024-4-23
138 37. PACKING THE JARS.--Packing the jars immediately follows cold-dipping, and it is work that should be done as rapidly as possible.Remove the jars from the hot water as they are needed and fill each with the cold-dipped fruit or vegetable. Pack the jars 2024-4-23
139 In handling the product after it has been cooked by the open-kettle method, any spoon, funnel, or other utensil must be thoroughly sterilized in the same way as the jars and their covers and rubbers; indeed, no unsterile utensil should ever be allowed to 2024-4-23
140 TABLE I SIRUPS FOR CANNING FRUITS Proportions Degrees ------------ With Sirup Sugar Water Hydro- No. Cups Cups meter Uses --------------------------------------------------------------- 1 2 4 28 Open-kettle canning, or pie fruit canned by any method.2 2 3 2024-4-23
141 98. NECTARINES.--Nectarines are a smooth-skinned variety of peach. Ripe nectarines may be canned in the same way as peaches, but they do not require so much sugar, sirup No. 2 or 3 usually being about right.99. PERSIMMONS.--Persimmons are a seedy, plum-li 2024-4-23
142 114. If the oven is to be used, a device that fits the oven should be employed. Spread the food on the trays in single layers, and put the device into the oven. The temperature of the oven demands attention in this method. Only a very moderate heat may be 2024-4-23
143 VALUE OF JELLIES, PRESERVES, AND PICKLES 1. Like canning and drying, JELLY MAKING, PRESERVING, and PICKLING are methods of preparing perishable foods to resist decomposition and change. When treated by any of these three processes, fruits and vegetables w 2024-4-23
144 [Ill.u.s.tration: FIG. 5]26. It is difficult to give the exact proportion of sugar to use with every kind of fruit, for some fruits require more than others. However, in general, 3/4 cupful of sugar to each cupful of juice, as shown in Fig. 5, will be suf 2024-4-23
145 49. PRESERVING consists in preparing fruits in perfect condition to resist decomposition or change by cooking them in heavy sirup. The cooking is done so slightly that the original form, flavor, and color of the fruit are retained as far as possible. This 2024-4-23
146 PINEAPPLE-AND-APRICOT CONSERVE 2 qt. apricots 1 large pineapple 1 c. hot water 2-1/2 lb. sugar Wash the apricots, plunge them into boiling water to remove the skins, and then cut into quarters. Peel and slice the pineapple, remove the eyes, and cut into c 2024-4-23
147 Fruit may be purchased purposely for jam, but for the most part, this form of preserve is made of imperfect or very ripe fruits that are not suitable for canning, preserves, and other processes that require almost perfect fruit. If this point is kept in m 2024-4-23
148 87. The procedure in pickling is simple. After the fruit or vegetable is cleaned and prepared in the way desired, it is merely a matter of placing the food in sterilized jars or crocks, pouring the hot preserving liquid over it, allowing it to cool, and t 2024-4-23
149 101. CHOW CHOW.--Still another relish in which a variety of vegetables is used is chow chow. This relish is well and favorably known to housewives for the zest it imparts to meals.CHOW CHOW 2 qt. small green tomatoes 6 green peppers 6 red peppers 1 small 2024-4-23
150 (10) Give the method for making jelly by the mean-boiling method.(11) What is meant by: (_a_) short boiling? (_b_) long boiling?(12) Give two tests for determining when jelly has cooked sufficiently.(13) (_a_) How should gla.s.ses be prepared before filli 2024-4-23
151 22. ADULTERATION OF FLAVORINGS.--As it is a common practice to adulterate flavorings, every manufacturer of these materials is obliged to state on the label of each bottle or tube of flavoring just what its contents consist of. Therefore, when the purchas 2024-4-23
152 With the quant.i.ties decided on, mix the sugar and liquid and put them over the fire to boil. Stir at first to prevent the sugar from settling and burning, continuing the stirring either constantly or at intervals until the boiling begins. At this point, 2024-4-23
153 76. METHODS OF TREATING TAFFY.--Taffy may be poured out in a pan, allowed to become entirely cold, and then broken into irregular pieces for serving, or it may be pulled and then cut in small pieces with a pair of scissors. If it is to be pulled, it shoul 2024-4-23
154 PLAIN CARAMELS 3 c. milk 3 c. sugar 1-1/2 c. corn sirup The milk used for making caramels should be as rich as possible; in fact, if cream can be used, the candy will be very much better. Add half of the milk to the sugar and sirup and put over the fire t 2024-4-23
155 FONDANT 5 lb. sugar 1 qt. water 6 drops acetic acid or 1/4 tsp. cream tartar Mix the sugar, water, and acetic acid or cream of tartar. Place over the fire and, as in Fig. 5, stir until the sugar is dissolved. Just before the mixture begins to boil, wash d 2024-4-23
156 Roll and sift the sugar if it is lumpy, making it as fine as possible.Beat the egg white just enough to break it up or pour into a bowl the desired amount of sweet cream, remembering that very little liquid will moisten considerable sugar. Add the sugar a 2024-4-23
157 (7) What care should be exercised in the use of colorings in candy?(8) (_a_) What acids are used in candy making? (_b_) Why are these acids used?(9) Of what value are milk, cream, and b.u.t.ter in the making of candy?(10) What may be said of the selection 2024-4-23
158 WHISKY is an alcoholic beverage obtained by distilling fermented grain several times until it has a strength of 40 to 50 per cent. of alcohol.Then it is flavored and stored in charred casks to ripen and become mellow, after which it has a characteristic c 2024-4-23
159 35. FILTERED COFFEE.--When it is desired to make coffee by the filtering process, the coffee must be ground into powder. Then it should be made in a drip, or French, coffee pot. If one of these is not available, cheesecloth of several thicknesses may be s 2024-4-23
160 SERVING TEA [Ill.u.s.tration: FIG. 7]57. Tea may be served as an accompaniment to meals or with small sandwiches, dainty cakes, or macaroons as an afternoon ceremony. If it is served with meals and is poured at the table, the hostess or the one pouring as 2024-4-23
161 SERVING COCOA AND CHOCOLATE 75. When cocoa or chocolate is used to accompany meals, it is served in the usual sized teacup. However, when either of these beverages is served at receptions or instead of tea in the afternoon, regular chocolate cups, which h 2024-4-23
162 Boil the sugar and water for 2 minutes and allow the sirup to become cool. Then add the fruit juices, strain, and serve over cracked ice.90. SPICE CUP.--Occasionally a spice drink seems to be just what is desired. When this is the case, the directions giv 2024-4-23
163 BEVERAGES EXAMINATION QUESTIONS (1) What is a beverage?(2) What does boiling do to: (_a_) hard water? (_b_) impure water?(3) What is the value of beverages in the diet?(4) Mention and define the three cla.s.ses of beverages.(5) (_a_) What are caffeine, th 2024-4-23
164 [Ill.u.s.tration: FIG. 1]9. METHODS OF HOUSEHOLD ACCOUNT KEEPING.--If the housewife runs a credit account with the grocer, she will learn that different grocers have different ways of recording her purchases.In some cases, she is provided with a "sto 2024-4-23
165 POUNDS Weight of chicken, including head, feet, and entrails 4 Weight of head, feet, and entrails 1-1/4 Weight of bones after cooking 7/8 Weight of skin after cooking 1/4 Shrinkage in cooking 3/8 ----- Total amount of waste 2-3/4 ----- Actual weight of ed 2024-4-23
166 To find the total number of calories required for these activities, the weight, in pounds, is multiplied by the calories per pound for 24 hours for a certain activity. Thus, as in Table IV, if a person weighing 130 pounds sleeps for 24 hours, the number o 2024-4-23
167 53. The most satisfactory way in which to arrange meals that are to be served to persons of different ages is to include several foods that may be fed to all members of the family and then to select certain others proper only for adults and still others s 2024-4-23
168 69. To aid the housewife in the preparation of suitable luncheons, a large number of luncheon menus are here given. These menus will serve to give variety in the preparation of meals if they are rotated properly and changes are made every once in a while 2024-4-23
169 Sliced Bananas Pearl Barley Codfish b.a.l.l.s Marmalade Toast Coffee No. 10 Popovers Filled with Warm Apple Sauce White Cornmeal Mush Baked Eggs in Cream Toast Coffee 71. SUMMER BREAKFAST MENUS.--During the summer season, fresh fruits of various kinds can 2024-4-23
170 FOURTH-OF-JULY LUNCHEONS No. 1 DECORATIONS--Sweet Peas, Small Flags Iced Tomato Bouillon Wafers Cold Sliced Ham Swiss Cheese Creamed Potatoes and Peas Strawberry-and-Pineapple Salad Coconut Cream Pie Iced Tea No. 2 DECORATIONS--Cornflowers and Daisies Ice 2024-4-23
171 DECORATIONS--Seasonal Flowers Crabflake c.o.c.ktail Consomme Julienne Celery Olives Radishes Roast Young Duck Mashed Potatoes Green Lima Beans Creamed Cauliflower Rolls b.u.t.ter Waldorf Salad Vanilla Ice Cream Chocolate Sauce Cake Candies Coffee BIRTHDAY 2024-4-23
172 (5) Tell how economy in the purchase of foods may be practiced. (6) Discuss the training of a childs appet.i.te. (7) Why is a variety of food necessary in the diet? (8) Name the factors that influence the amount and proportion of food substances required 2024-4-23