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

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About this eBook

Author Woman's Institute of Domestic Arts and Sciences
Title Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables
Note Reading ease score: 68.1 (8th & 9th grade). Neither easy nor difficult to read.
Credits Produced by Charles Aldarondo, Keren Vergon, Steve Schulze
and PG Distributed Proofreaders
Summary "Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables" by the Women's Institute of Domestic Arts and Sciences, Inc. is a practical cookery guide likely written in the early 20th century. This volume focuses on essential dietary components, particularly dairy products like milk, butter, and cheese, as well as eggs and vegetables, detailing their nutritional importance and offering a variety of recipes and cooking techniques. The opening of the book sets the stage for a comprehensive exploration of milk as a fundamental food source, elaborating on its composition, the role it plays in a balanced diet, and the various products derived from milk, such as cream and cheese. The text emphasizes the importance of cleanliness and proper handling of milk to ensure safety and nutritional value. It also introduces practical advice for purchasing and storing milk, highlighting its versatility as an ingredient in numerous dishes and its ability to replace more expensive protein sources like meat. Overall, the beginning establishes a foundation for readers to appreciate the significance of these ingredients in everyday cooking, equipping the housewife with the knowledge to prepare nutritious meals for her family. (This is an automatically generated summary.)
Language English
LoC Class TX: Technology: Home economics
Subject Cooking, American
Category Text
EBook-No. 9936
Release Date
Most Recently Updated Dec 27, 2020
Copyright Status Public domain in the USA.
Downloads 135 downloads in the last 30 days.
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