This volume, the fifth of the Woman's Institute Library of Cookery,deals with the varieties of fruits and the desserts that can be madefrom them, the canning and preserving of foods, the making ofconfections of every description, beverages and their place in the diet,and every phase of the planning of meals.
With fruits becoming less seasonal and more a daily food, anunderstanding of them is of great value to the housewife. In Fruit andFruit Desserts, she first learns their place in the diet, their nature,composition, and food value. Then she proceeds with the preparation andserving of every variety of fruit. Included in this section also arefruit cocktails, those refreshing appetizers often used to introduce aspecial meal.
To understand how to preserve perishable foods in the seasons of plentyfor the times when they are not obtainable is a valuable part of ahousewife's knowledge. Canning and Drying deals with two ways ofpreserving foodstuffs, treating carefully the equipment needed and allthe methods that can be employed and showing by means of excellentillustrations, one of them in natural colors, every part of theprocedure followed. The fruits and vegetables that permit of canning, aswell as certain meats and fish, are taken up in a systematic manner.
Jelly Making, Preserving, and Pickling continues a discussion of thehome preservation of foods, showing how they can be kept for longperiods of time not by sterilization, but with the aid of preservatives.Each one of these methods is treated as to its principles, equipment,and the procedure to be followed. After trying the numerous recipesgiven, the housewife will be able to show with pride the results of herefforts, for nothing adds more to the attractiveness and palatability ofa meal than a choice jelly, conserve, marmalade, or jam.
Confections deals with that very delightful and fascinating part ofcookery--confection making. Not only are home-made confections cheaperthan commercially made ones, but they usually contain more wholesomematerials, so it is to the housewife's advantage to familiarize herselfwith the making of this food. Recipes are given for all varieties ofconfections, including taffies, caramels, cream candies, and theconfections related to them. Fondant making is treated in detail withillustrations showing every step and directions for making manyunusual kinds.
Though beverages often receive only slight consideration, they are sonecessary that the body cannot exist very long without them. InBeverages is discussed the relation of beverages to meals, the classesof beverages, and the preparation of those required by the human system,as well as the proper way to serve them. In addition to coffee, tea,cocoa, chocolate, and cereal beverages, fruit, soft, and nourishingdrinks receive their share of attention.
To be a successful home maker, it is not enough for a housewife to knowhow to prepare food; she must also understand how to buy it, how to lookafter the household accounts, what constitutes correct diet for eachmember of her family, how to plan menus for her regular meals and forspecial occasions, and the essentials of good table service. All thesethings, and many more, she learns in The Planning of Meals, whichcompletes this volume....