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PAGE INTRODUCTION 3 THE DRESSING 6 USE OF DRESSINGS 7 ARRANGEMENT OF SALADS 8 COMPOSITION OF MAYONNAISE 8 VALUE OF OIL 8 BOILED AND CREAM DRESSINGS 9 IMPORTANT POINTS IN SALAD-MAKING 9 WHEN TO SERVE SALADS WITH FRENCH OR MAYONNAISE DRESSING 9 WHEN TO SERVE A FRUIT SALAD 10 SAL...
Our taste for salads--and in their simplest form who is not fond of salads?--is an inheritance from classic times and Eastern lands. In the hot climates of the Orient, cucumbers...
6. Chapter 6How fire was discovered, when it was first applied to the needs of human beings, the origin and early use of cooking and heating utensils,--all are concealed from us in the mist...
5. Chapter 5The term "sandwich," now applied to many a fanciful shaped and encased dainty, was formerly used in speaking of "two slices of bread with meat between." In this sense, the word...
3. Chapter 3CHAFING-DISHES PAST AND PRESENT 151 CHAFING-DISH APPOINTMENTS 153 ARE MIDNIGHT SUPPERS HYGIENIC? 157 HOW TO MAKE SAUCES 158 MEASURING AND FLAVORING 160 RECIPES FOR OYSTER DISHES...
1. Chapter 1PAGE INTRODUCTION 3 THE DRESSING 6 USE OF DRESSINGS 7 ARRANGEMENT OF SALADS 8 COMPOSITION OF MAYONNAISE 8 VALUE OF OIL 8 BOILED AND CREAM DRESSINGS 9 IMPORTANT POINTS IN SALAD-M...
2. Chapter 2BREAD FOR SANDWICHES 115 THE FILLING 116 RECIPES FOR SAVORY SANDWICHES 119 RECIPES FOR SWEET SANDWICHES 131 RECIPES FOR BREAD AND CHOU PASTE 137 HOW TO BOIL MEATS FOR SANDWICHES...