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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

About 9 h139 chapters

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Text from Project Gutenberg eBook #9939, in the public domain.

Chapters

  1. 1.Prefaceoriginal only · 3 min
  2. 2.Fruit in the Dietoriginal only · 5 min
  3. 3.Nature of Fruitsoriginal only · 2 min
  4. 4.Composition of Fruitsoriginal only · 7 min
  5. 5.Food Value of Fruitsoriginal only · 4 min
  6. 6.Preparing and Serving Fruitsoriginal only · 2 min
  7. 7.Nature and Careoriginal only · 1 min
  8. 8.Blackberriesoriginal only · 2 min
  9. 9.Blueberriesoriginal only · 3 min
  10. 10.Cranberriesoriginal only · 2 min
  11. 11.Raspberriesoriginal only · 2 min
  12. 12.Strawberriesoriginal only · 3 min
  13. 13.Miscellaneous Berriesoriginal only · 2 min
  14. 14.Non-Tropical Fruitsoriginal only · 1 min
  15. 15.Applesoriginal only · 5 min
  16. 16.Apricotsoriginal only · 1 min
  17. 17.Cherriesoriginal only · 1 min
  18. 18.Grapesoriginal only · 3 min
  19. 19.Peachesoriginal only · 2 min
  20. 20.Pearsoriginal only · 1 min
  21. 21.Plumsoriginal only · 1 min
  22. 22.Quincesoriginal only · 2 min
  23. 23.Rhubarboriginal only · 2 min
  24. 24.Citrus Fruitsoriginal only · 2 min
  25. 25.Grapefruitoriginal only · 4 min
  26. 26.Lemonsoriginal only · 1 min
  27. 27.Orangesoriginal only · 3 min
  28. 28.Miscellaneous Citrus Fruitsoriginal only · 1 min
  29. 29.Tropical Fruitsoriginal only · 1 min
  30. 30.Bananasoriginal only · 3 min
  31. 31.Pineapplesoriginal only · 4 min
  32. 32.Miscellaneous Tropical Fruitsoriginal only · 3 min
  33. 33.Melonsoriginal only · 3 min
  34. 34.Fruit Cocktailsoriginal only · 3 min
  35. 35.Dried Fruitsoriginal only · 1 min
  36. 36.Datesoriginal only · 2 min
  37. 37.Figsoriginal only · 2 min
  38. 38.Prunesoriginal only · 2 min
  39. 39.Raisinsoriginal only · 1 min
  40. 40.Dried Apples, Apricots, and Peachesoriginal only · 2 min
  41. 41.Necessity for Preserving Foodsoriginal only · 8 min
  42. 42.Principles of Canningoriginal only · 5 min
  43. 43.General Equipment for Canningoriginal only · 10 min
  44. 44.Canning Methodsoriginal only · 1 min
  45. 45.Open-Kettle Methodoriginal only · 2 min
  46. 46.Cold-Pack Methodoriginal only · 2 min
  47. 47.Procedure in the One-Period Cold-Pack Methodoriginal only · 8 min
  48. 48.Procedure in the Fractional-Sterilization Methodoriginal only · 1 min
  49. 49.Steam-Pressure Methodsoriginal only · 3 min
  50. 50.Canning with Tin Cansoriginal only · 3 min
  51. 51.Oven Methodoriginal only · 2 min
  52. 52.Preparation for Canningoriginal only · 3 min
  53. 53.Directions for Canning Vegetablesoriginal only · 3 min
  54. 54.Group 1--Greensoriginal only · 1 min
  55. 55.Group 2--Pod and Related Vegetablesoriginal only · 4 min
  56. 56.Group 3--Root and Tuber Vegetablesoriginal only · 2 min
  57. 57.Group 4--Special Vegetablesoriginal only · 7 min
  58. 58.Directions for Canning Fruitsoriginal only · 1 min
  59. 59.Sirups for Canning Fruitsoriginal only · 9 min
  60. 60.Group 1--Soft Fruitsoriginal only · 7 min
  61. 61.Group 2--Hard Fruitsoriginal only · 3 min
  62. 62.Group 3--Special Fruitsoriginal only · 3 min
  63. 63.Canning Meat and Fishoriginal only · 2 min
  64. 64.Storing and Serving Canned Foodsoriginal only · 2 min
  65. 65.Scoring Canned Foodsoriginal only · 2 min
  66. 66.Principles of Dryingoriginal only · 2 min
  67. 67.Drying Methodsoriginal only · 6 min
  68. 68.Directions for Drying Vegetables and Fruitsoriginal only · 2 min
  69. 69.Storing and Cooking Dried Foodsoriginal only · 4 min
  70. 70.Value of Jellies, Preserves, and Picklesoriginal only · 6 min
  71. 71.Principles of Jelly Makingoriginal only · 3 min
  72. 72.Equipment for Jelly Makingoriginal only · 4 min
  73. 73.Procedure in Jelly Makingoriginal only · 14 min
  74. 74.Scoring Jellyoriginal only · 2 min
  75. 75.Recipes for Jellyoriginal only · 6 min
  76. 76.Principles of Preservingoriginal only · 4 min
  77. 77.Recipes for Preserved Fruitsoriginal only · 1 min
  78. 78.Preservesoriginal only · 5 min
  79. 79.Conservesoriginal only · 7 min
  80. 80.Marmaladesoriginal only · 4 min
  81. 81.Jamsoriginal only · 4 min
  82. 82.Buttersoriginal only · 4 min
  83. 83.Picklingoriginal only · 20 min
  84. 84.Confectionsoriginal only · 5 min
  85. 85.Foundation Materialsoriginal only · 6 min
  86. 86.Flavoringsoriginal only · 2 min
  87. 87.Coloringsoriginal only · 2 min
  88. 88.Acidsoriginal only · 1 min
  89. 89.Food Materialsoriginal only · 8 min
  90. 90.Equipment for Confection Makingoriginal only · 8 min
  91. 91.Cooking the Mixtureoriginal only · 7 min
  92. 92.Pouring and Cooling the Mixtureoriginal only · 3 min
  93. 93.Finishing Candiesoriginal only · 7 min
  94. 94.Taffies and Similar Candiesoriginal only · 2 min
  95. 95.Recipes for Taffyoriginal only · 9 min
  96. 96.Caramelsoriginal only · 4 min
  97. 97.Natures of Cream Candiesoriginal only · 1 min
  98. 98.Fudges and Related Candiesoriginal only · 6 min
  99. 99.Fondant and Related Creamsoriginal only · 19 min
  100. 100.Miscellaneous Confectionsoriginal only · 8 min
  101. 101.Serving Candyoriginal only · 2 min
  102. 102.Nature and Classes of Beveragesoriginal only · 3 min
  103. 103.Water in Beveragesoriginal only · 2 min
  104. 104.Relation of Beverages to Mealsoriginal only · 1 min
  105. 105.Alcoholic Beveragesoriginal only · 4 min
  106. 106.Stimulating Beveragesoriginal only · 3 min
  107. 107.History and Production of Coffeeoriginal only · 6 min
  108. 108.Preparation of Coffeeoriginal only · 10 min
  109. 109.Serving Coffeeoriginal only · 1 min
  110. 110.History and Production of Teaoriginal only · 4 min
  111. 111.Preparation of Teaoriginal only · 5 min
  112. 112.Serving Teaoriginal only · 4 min
  113. 113.Nature and Selection of Cocoa and Chocolateoriginal only · 3 min
  114. 114.Preparation of Cocoa and Chocolateoriginal only · 6 min
  115. 115.Serving Cocoa and Chocolateoriginal only · 1 min
  116. 116.Cereal Beveragesoriginal only · 2 min
  117. 117.Ingredients for Fruit Beveragesoriginal only · 3 min
  118. 118.Preparation of Fruit Beveragesoriginal only · 6 min
  119. 119.Soft Drinksoriginal only · 1 min
  120. 120.Nourishing Beveragesoriginal only · 6 min
  121. 121.Necessity for Careful Meal Planningoriginal only · 3 min
  122. 122.Successful Marketingoriginal only · 3 min
  123. 123.Keeping Household Accountsoriginal only · 8 min
  124. 124.Factors Influencing Costoriginal only · 5 min
  125. 125.Economical Buyingoriginal only · 8 min
  126. 126.Suitability of Foodoriginal only · 4 min
  127. 127.Composition of Foodoriginal only · 3 min
  128. 128.Quantity and Proportion of Foodsoriginal only · 11 min
  129. 129.Diet for Infants and Childrenoriginal only · 6 min
  130. 130.Diet for the Familyoriginal only · 2 min
  131. 131.Proportion of Food Substancesoriginal only · 3 min
  132. 132.General Rules for Menu Makingoriginal only · 5 min
  133. 133.Card-File System of Menu Makingoriginal only · 1 min
  134. 134.Dinner Menusoriginal only · 2 min
  135. 135.Luncheon Menusoriginal only · 1 min
  136. 136.The Planning of Mealsoriginal only · 1 min
  137. 137.Breakfast Menusoriginal only · 2 min
  138. 138.Menus for Special Occasionsoriginal only · 6 min
  139. 139.Table Serviceoriginal only · 6 min