A Text-book of Cooking

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Allyn and Bacon, 1915 - Cookery - 431 pages
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Contents

Foreword
1
THE COOKING OF POODS DIVISION ONE Introduction to Cooking LESSON I Fuels and Combustion
7
Coal and Gas Ranges
9
Dishwashing
15
Measurements
24
Carbohydrates V Sugar Digestion of Sugar
28
Sugar with Fruits I
31
Cereals Starch and Cellulose
36
Root Vegetables III
66
Methods of Cooking Tough Cuts III
140
DIVISION SEVEN
183
DIVISION NINE
192
DIVISION ELEVEN
222
DIVISION TWELVE
228
DIVISION THIRTEEN
239
DIVISION FOURTEEN
251

Meal Cooking
41
Rice
43
Cereals and the Fireless Cooker
45
Cereals for Frying
52
Powdered Cereals Used for Thickening
53
Toast Digestion of Starch
55
Meal Cooking
58
Root Vegetables I
59
Root Vegetables II
63
DIVISION FIFTEEN
258
DIVISION SIXTEEN
289
E8S0N PAOK
299
Relishes
306
CALCULATION OF THE FOOD VALUE OF MEALS
319
Measurement of the Fuel Value of Food
373
Index
411
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