The Complete Library of Cooking Vol 2

The second volume of The Complete Library Of Cooking, deals with such essentials of diet as the dairy products--milk, butter, and cheese--the protein food, eggs, and the energy-producing nutrients, vegetables.

In Milk, Butter, and Cheese, Parts 1 and 2, the place that milk occupies in the diet is explained, 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, 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, nutritive value of eggs, the ways in which to select, preserve, cook, and serve them, and how to utilize left-over eggs. Eggs have so many uses in the diet.

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.

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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