This edition had all images removed.

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.)

Author: Woman's Institute of Domestic Arts and Sciences

EBook No.: 9936

Published: Feb 1, 2006

Downloads: 135

Language: English

Subject: Cooking, American

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.

This edition has images.

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.)

Author: Woman's Institute of Domestic Arts and Sciences

EBook No.: 9936

Published: Feb 1, 2006

Downloads: 135

Language: English

Subject: Cooking, American

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.