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In Milk,
Butter, and Cheese, Parts 1 and 2, are explained
the place that milk occupies in the diet, its
composition, grades, and the dishes for which it is
used; the purchase, care, and use of butter and
butter substitutes; and the characteristics, care,
and varieties of both domestic and imported
cheeses, as well as a number of excellent recipes
for cheese dishes. A luncheon menu, in which a
cheese dish is substituted for meat, is of interest
in this connection, for it shows you, early in your
studies, not only how to combine dishes to produce
a balanced meal, but also how to make up a menu in
which meat is not needed. In Eggs are discussed the
nutritive value of eggs, the ways in which to
select, preserve, cook, and serve them, and how to
utilize left-over eggs. So many uses have eggs in
the diet and so nourishing is this food that too
much attention cannot be paid to its preparation.
In this lesson, also, is given a breakfast menu to
afford practice in preparing several simple dishes
usually served in this meal. In Vegetables, Parts 1
and 2, every variety of vegetable is discussed as
to food value, preparation, place in the meal, and
proper methods of serving. With such a fund of
knowledge, you will be well equipped to give
pleasing variety to your meals. In addition to the
instruction in these matters, there are many
recipes showing certain steps as well as the
finished result. With such detailed information, it
is our desire that as many of the recipes as
possible be tried, for it is only through constant
practice that the rules and principles of cooking
will become thoroughly instilled in the mind.
Nothing is of more value to the aspiring cook than
such a knowledge of food and its preparation, for,
as every one knows, proper diet is the chief
requisite of good health.
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