A Guide to Cookery

CONTENTS

MILK, BUTTER, AND CHEESE
Milk in the Diet
Composition of Milk
Products Obtained from Milk
Characteristics of Wholesome Milk
Grades of Clean Milk
Preserved Milk
Milk in the Home
Recipes for Milk Dishes and Sauces
Economical Use of Butter
Flavor and Composition of Butter
Purchase and Care of Butter
Cooking With Butter
Serving Butter
Butter Substitutes
Characteristics and Care of Cheese
Imported Cheese
Domestic Cheese
Serving Cheese
Recipes for Cheese Dishes
Luncheon Menu
EGGS
Description of Eggs and Place in the Diet
Nutritive Value of Eggs
Selection of Eggs
Preservation of Eggs
Cooking of Eggs
Serving of Eggs
Egg Recipes
Use of Left-Over Eggs
Breakfast Menu
VEGETABLES
Variety in Vegetables
Structure, Composition, and Food Value
Purchase and Care of Vegetables
Classification of Vegetables
Methods of Preparing and Cooking Vegetables
Sauces for Vegetables
Asparagus and Its Preparation
Beans and Their Preparation
Beets and Their Preparation
Brussels Sprouts and Their Preparation
Cabbage and Its Preparation
Carrots and Their Preparation
Cauliflower and Its Preparation
Celery and Its Preparation
Corn and Its Preparation
Cucumbers and Their Preparation
Eggplant and Its Preparation
French Artichokes and Their Preparation
Greens and Their Preparation
Jerusalem Artichokes and Their Preparation
Kohlrabi and Its Preparation
Lentils and Their Preparation
Mushrooms and Their Preparation
Okra and Its Preparation
Onions and Their Preparation
Parsnips and Their Preparation
Peas and Their Preparation
Peppers and Their Preparation
White Potatoes and Their Preparation
Sweet Potatoes and Their Preparation
Radishes and Their Preparation
Salsify and Its Preparation
Squash and Its Preparation
Tomatoes and Their Preparation
Turnips and Their Preparation
Vegetable Combinations
Serving Vegetables