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Salads and
Sandwiches in Volume 4 are presented simply so that the secrets of
appetizing salads can be grasped by even
a novice; sandwiches of numerous varieties,
from those appropriate for afternoon teas to those
suitable for the main dish in the meal, are treated so that they appear to rise above the ordinary
place usually accorded them. You will never need to
hesitate to prepare a menu for an afternoon or
evening social affair or the salad course in a
luncheon or dinner after a study of this part of
the volume. A glance through Cold and Frozen
Desserts will convince you very quickly that a
large number of the desserts that complete our
meals are served cold. The mere mention of
custards, gelatine desserts and such frozen
mixtures as ice creams, ices, frappes, sherbets,
mousses, parfaits, and biscuits, all of which are
explained here, is sufficient to indicate that this
is an extremely delightful part of the subject of
cooking. Entertaining takes on a new and simplified
meaning when you know how to make and serve such
dishes. To be able to make cakes and puddings well
is one of the ambitions of the modern cook, and you
have an opportunity to realize it in a study of
Cakes, Cookies, and Puddings (Parts 1 and 2). Sweet
food in excess is undesirable, but in a moderate
quantity it is required in each person's diet and
may be obtained in this form without harm if it is
properly prepared. The two classes of cakes - butter
and sponge - are treated in detail; both as to the
methods of making and the required ingredients. Numerous recipes are given which will enable you to
provide both plain and fancy cakes for ordinary and
special occasions. Puddings that are prepared by
boiling, steaming, and baking together with the sauces that
make them appetizing, receive a goodly share of
attention. Pastries and Pies completes this volume
rounding out, as it were, the cooks understanding
of dessert making. To many people, pastry making
is an intricate matter, but with the principles
thoroughly explained and each step clearly
explained, delicious pies of every variety (as
well as those puff-pastry dainties) may be understood and put
into practice with very
little effort.
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Or buy
the complete
5 volume set
for only £3!
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The above graphic was created by Ashley Designz but sadly, the website seems to have
disappeared.
So, I would like to acknowledge this use with much appreciation.
Important
Information Please Read:
"The Complete Library of Cooking 5 Volume Set"
Is an electronic cookbook that you download to your computer to
read and print the recipes that you want. It is therefore searchable
allowing you to instantly find exactly the recipes you want.
Originally published as a set of textbooks for The Institute of Cookery, this 5
volume set is a complete education in cooking that is now made available to you
in easy to use PDF format. You will need the free Adobe Reader to view these
eBooks.
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