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Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables
Woman's Institute of Domestic Arts and Sciences
Milk, butter, and cheese lead the second Woman's Institute volume, with eggs and vegetables completing the dairy-case curriculum. Composition, selection, and cookery for each food group, in the same patient lesson format that made the correspondence course famous. The protein and produce semester, so to speak. Continue the coursework.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
84 chapters
- 1WOMAN'S INSTITUTE LIBRARY OF COOKERY VOLUME TWO
- 2MILK, BUTTER, AND CHEESE EGGS VEGETABLES
- 3WOMENS INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.
- 4PREFACE
- 5CONTENTS
- 6MILK, BUTTER, AND CHEESE
- 7EGGS
- 8VEGETABLES
- 9INDEX
- 10MILK, BUTTER, AND CHEESE (PART 1)
- 11MILK IN THE DIET
- 12COMPOSITION OF MILK
- 13PRODUCTS OBTAINED FROM MILK
- 14CHARACTERISTICS OF WHOLESOME MILK
- 15GRADES OF CLEAN MILK
- 16PRESERVED MILK
- 17MILK IN THE HOME
- 18RECIPES FOR MILK DISHES AND SAUCES
+ 66 more. The full contents open with the book.
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