This volume, which is the second of the Woman's Institute Library ofCookery, deals with such essentials of diet as the dairy products--milk,butter, and cheese--the protein food, eggs, and the energy-producingnutrients, vegetables.
In Milk, Butter, and Cheese, Parts 1 and 2, are explained the placethat milk occupies in the diet, its composition, grades, and the dishesfor which it is used; the purchase, care, and use of butter and buttersubstitutes; and the characteristics, care, and varieties of bothdomestic and imported cheeses, as well as a number of excellent recipesfor cheese dishes. A luncheon menu, in which a cheese dish issubstituted for meat, is of interest in this connection, for it showsthe housewife, early in her studies, not only how to combine dishes toproduce a balanced meal, but also how to make up a menu in which meat isnot needed.
In Eggs are discussed the nutritive value of eggs, the ways in whichto select, preserve, cook, and serve them, and how to utilize left-overeggs. So many uses have eggs in the diet and so nourishing is this foodthat too much attention cannot be paid to its preparation. In thislesson, also, is given a breakfast menu to afford practice in preparingseveral simple dishes usually served in this meal.
In Vegetables, Parts 1 and 2, every variety of vegetable is discussedas to food value, preparation, place in the meal, and proper methods ofserving. With such a fund of knowledge, the housewife will be wellequipped to give pleasing variety to her meals.
In addition to the instruction in these matters, there are a largenumber of illustrations, which make clear the important details in everyprocess employed and in many recipes show certain steps as well as thefinished result. With such detailed information, it is our desire thatas many of the recipes as possible be tried, for it is only throughconstant practice that the rules and principles of cookery will becomethoroughly instilled in the mind. Nothing is of more value to thehousewife than such a knowledge of food and its preparation, for, asevery one knows, proper diet is the chief requisite of good health.
To be of the greatest assistance to the woman in the home is the purposeof these volumes--to relieve her household tasks of much of theirdrudgery and to help her come to a realization of the opportunity forgood that is hers. In no better way can she create happiness andcontentment in her home than by preparing appetizing, nutritious mealsand serving them in the most attractive manner.