Woman's Institute Library of Cookery. Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads

70. In order that the beginner may bring into use the bread-making principles and directions that have been set forth, and at the same time become familiar with the quantities o...

Probably the most satisfactory test is to insert a toothpick as deep as possible into the center of the loaf. The center, rather than some other part of the loaf, is the place w...

32. HOMINY is whole corn from which the outside covering has been removed, and for this reason it is high in food value. Corn in this form may be procured as a commercial produc...

49. To insure the best results with the rising of bread mixtures, it is advisable, for the beginner at least, to use a thermometer for determining the temperature of air or wate...

44. The other method of keeping food, namely, DRYING, depends for its success on the fact that such micro-organisms as bacteria cannot grow unless they have a considerable quant...

The quality of hardness, which is present in nearly all water, is either temporary or permanent. Water is temporarily hard when it contains soluble lime, which is precipitated,...

84. Although, as is shown by the recipes that have been given, cereals may have a place in practically all meals that the housewife is called on to prepare, they are used more f...

11. SODA AND MOLASSES.--Although molasses, which is a product of sugar cane, is sweet, it contains an acid that is formed by the fermentation that continually occurs in it, an e...

60. The use of electricity for supplying heat for cooking is very popular in some homes, especially those which are properly wired, because of its convenience and cleanliness an...

17. CARBOHYDRATES.--Like fats, the food substances included in the term carbohydrates supply the body with energy. However, fats and carbohydrates differ in the forms in which t...

89. NUT OR FRUIT BUNS.--Nuts or fruit added to buns made of white flour provide more mineral salts and bulk, substances in which white flour is lacking. Buns containing either o...

75. SMALL ELECTRIC UTENSILS.--In addition to electric stoves, there are a number of smaller electrical cooking utensils that can be attached to an electric-light socket or a wal...

3. References in the history of the ancient Hebrews show that bread made light by means of fermentation was known thousands of years ago, but it was not until after the accident...

The Woman's Institute Library of Cookery consists of five volumes that cover the various phases of the subject of cookery as it is carried on in the home. These books contain th...

13. TABLE SHOWING COMPOSITION OF CEREALS.--Not all grains, or cereals, contain the same amount of food substances and cellulose; that is, while one may be high in protein it may...

In view of these facts, a table of terms that are made use of in cookery is here given, together with definitions of the words and, wherever it has been deemed necessary, with a...

24. Uniform results in cookery depend on accurate measurement. Of course, there are some cooks--and good ones, too--who claim that they do not measure, but as a matter of fact t...

Mix and sift together the corn meal, flour, baking powder, salt, and sugar. Add to them the milk and well-beaten egg, and stir in the melted fat. Pour into a well-greased loaf p...

Cabbage salad, -salad dressing, Cafe au lait, Meaning of, noir, Meaning of, Cake, Coffee, Corn, mixers, Molasses corn, Southern corn, Cakes, Buckwheat, Corn griddle, Griddle, Pr...

56. BOILED RICE.--Boiling is about the simplest way in which to prepare rice for the table. Properly boiled rice not only forms a valuable dish itself, but is an excellent found...

25. Moist yeast, which is usually called _compressed yeast_, consists of the pure yeast culture, or growth, mixed with starch to make a sort of dough and then compressed into sm...