In Milk, Butter, and Cheese,
Parts 1 and 2, are explained the place that milk occupies in the
diet, its composition, grades, and the dishes for which it is used;
the purchase, care, and use of butter and butter substitutes; and
the characteristics, care, and varieties of both domestic and
imported cheeses, as well as a number of excellent recipes for
cheese dishes. A luncheon menu, in which a cheese dish is
substituted for meat, is of interest in this connection, for it
shows you, early in your studies, not only how to combine dishes to
produce a balanced meal, but also how to make up a menu in which
meat is not needed.
In Eggs are discussed the
nutritive value of eggs, the ways in which to select, preserve,
cook, and serve them, and how to utilize left-over eggs. So many
uses have eggs in the diet and so nourishing is this food that too
much attention cannot be paid to its preparation. In this lesson,
also, is given a breakfast menu to afford practice in preparing
several simple dishes usually served in this meal.
In Vegetables, Parts 1 and 2,
every variety of vegetable is discussed as to food value,
preparation, place in the meal, and proper methods of serving. With
such a fund of knowledge, you will be well equipped to give pleasing
variety to your meals.
In addition to the
instruction in these matters, there are many recipes showing certain
steps as well as the finished result. With such detailed
information, it is our desire that as many of the recipes as
possible be tried, for it is only through constant practice that the
rules and principles of cooking will become thoroughly instilled in
the mind. Nothing is of more value to the aspiring cook than such a
knowledge of food and its preparation, for, as every one knows,
proper diet is the chief requisite of good health.
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