Foods and Cookery: A Handbook for Homemakers and Teachers of Home Economics

Margaret H. Haggart
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Food Science and Human Nutrition |
Description |
Margaret H. Haggart. Foods and Cookery. Ames, IA: The Collegiate Press, Inc, 1926. |
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Details
Published Published By Pages DOI Chapters Jan. 1, 1926 The Collegiate Press, Inc 255 10.31274/isudp.1926.30 26 -
Chapters
Foods and Cookery: A Handbook for Homemakers and Teachers of Home Economics has the following chapters:
- Introduction
- 1 What the Homemaker Needs to Know About Food.
- 2 Methods of Cookery
- 3 Milk
- 4 Cheese
- 5 Eggs
- 6 Buying and Use of Meats
- 7 Soups Made With Stock
- 8 Buying and Use of Fruits
- 9 Buying and Use of Vegetables
- 10 Salads
- 11 Cereals
- 12 Bread Mixtures, Including Yeast and Quick Breads
- 13 Cakes and Cookies; Icings and Fillings
- 14 Pastry
- 15 Desserts
- 16 The Value and Use of Fats
- 17 The Value and Use of Sugar, Including Confections
- 18 Appetizers
- 19 Beverages
- 20 Corn and Its Products, Including Corn Sugar
- 21 Food for the Child
- 22 The Planning of Menus
- 23 The Service of the Table
- 24 The Etiquette of the Table
- Index
Book Metrics
1809
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