Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

44. In the cooking of mixtures containing eggs, no utensil proves quite so satisfactory as the double boiler, which has already been explained and illustrated. In fact, it is al...

38. JUNKET COTTAGE CHEESE.--Another variety of cottage cheese can be prepared by using sweet milk and forming the curd with a junket tablet, one tablet being required for each q...

Prepare the sprouts as explained in Art. 80. Cook them in boiling salted water until they are tender, and then drain. Make a white sauce of 2 tablespoonfuls of the butter, flour...

55. CREAMED STRING BEANS.--Perhaps the most popular way in which to prepare string or wax beans is to cream them. Not only an appetizing dish, but one whose food value is increa...

Heat the milk. Brown the fat in a saucepan, add the flour, salt, and pepper, and mix well. Then add the hot milk and stir until the sauce thickens. Chop the whites of the hard-c...

While the composition of milk has much to do with the quality of this food, it varies, as should be noted, in different breeds and even in individual cows, depending on both the...

Melt the butter in a frying pan, add the chopped onion, salt, and pepper, and heat together. To this add the bread crumbs, chopped parsley, and celery salt, and moisten with eno...

32. PREPARING VEGETABLES FOR COOKING.--Before many vegetables can be cooked, they require a certain amount of preparation, such as washing, soaking, peeling, cutting up into sui...

Dissolve the junket tablet in the cold water. Warm the milk very slowly to 100 degrees Fahrenheit, testing the temperature to make sure that it is right. If a thermometer is not...

21. If nothing has been done to preserve eggs, the simple test for freshness illustrated in Fig. 3, which consists in placing the eggs in a glass containing water, will be found...

98. RADISHES are a root vegetable used almost exclusively as a relish or to lend flavor to a vegetable-salad mixture. They are easily and successfully grown and are plentiful an...

14. OLEOMARGARINE.--The best substitute for butter and the one most largely used is called oleomargarine, which in the United States alone constitutes about two and 1/2 per cent...

This volume, which is the second of the Woman's Institute Library of Cookery, deals with such essentials of diet as the dairy products--milk, butter, and cheese--the protein foo...

Cook the celery in boiling salted water until tender and then drain. Prepare the cream sauce in the usual manner. Butter the crumbs by stirring them into 1 tablespoonful of melt...

After trying out the luncheon menu given in the text, send with your answers to the Examination Questions a report of your success. In making out your report, simply write the n...

47. After the housewife has become familiar with the points that she should know concerning milk, she will be much better equipped to purchase milk of the right kind for her hom...

11. PROTEIN IN VEGETABLES.--Taken as a whole, vegetables are not high in protein. Some of them contain practically none of this food substance and others contain a comparatively...

7. ENDIVE is an herb that is used as a salad plant or is cooked and served with a hot dressing or as greens. The three common varieties of this green are escarole, chicory, and...

Select a good piece of corned beef and put it to cook in boiling water. About 30 minutes before the beef has finished cooking, add additional water, if necessary, and into this...

37. OKRA is a fruit vegetable consisting of a green pod that is several inches long, pointed at one end, and filled with seeds. Fig. 9 shows okra pods attached to the herb of wh...

Salsify, Buttered, Composition and food value of, Preparation of, Sapsago cheese, Sandwiches, Cheese, Sanitary milk caps, Sauce, Black-butter, Cheese, Drawn-butter, for creamed...