PREFACE

ESSENTIALS OF COOKERY (PART 1)

SELECTION OF FOOD

PREPARATION OF FOOD

METHODS OF COOKING

HEAT FOR COOKING

ESSENTIALS OF COOKERY (PART 1) ~ EXAMINATION QUESTIONS

ESSENTIALS OF COOKERY (PART 2)

PREPARATION OF FOOD--(Continued)

UTENSILS FOR COOKING

GETTING FOODS READY FOR COOKING

CARE OF FOOD

METHODS OF CARE

RECIPES

TERMS USED IN COOKERY

ESSENTIALS OF COOKERY (PART 2)

EXAMINATION QUESTIONS

CEREALS

PRODUCTION, COMPOSITION, AND SELECTION

CEREALS AS A FOOD ~ USES OF CEREALS

PREPARATION OF CEREALS FOR THE TABLE

INDIAN CORN, OR MAIZE ~ ORIGIN, CLASSIFICATION, AND RECIPES

WHEAT ~ RECIPES, ORIGIN AND USE

RICE ~ RECIPES, VARIETIES AND STRUCTURE

OATS ~ RECIPES, COMPOSITION AND VARIETIES

BARLEY ~ RECIPES, ORIGIN AND USE

RYE, BUCKWHEAT, AND MILLET

PREPARED, OR READY-TO-EAT, CEREALS

SERVING CEREALS

ITALIAN PASTES ~ RECIPES, PREPARATION, VARIETIES, AND COMPOSITION

BREAKFAST MENU

CEREALS ~ EXAMINATION QUESTIONS

BREAD

BREAD-MAKING REQUIREMENTS

INGREDIENTS FOR BREAD MAKING

UTENSILS FOR BREAD MAKING

BREAD-MAKING PROCESSES

MAKING THE DOUGH

BAKING THE BREAD

BREAD RECIPES

RECIPES FOR ROLLS, BUNS, AND BISCUITS

BREAD ~ EXAMINATION QUESTIONS

HOT BREADS

REQUIREMENTS AND PROCESSES FOR MAKING HOT BREADS

HOT-BREAD UTENSILS AND THEIR USE

THE MIXTURE ~ VARIETIES OF MIXTURES AND GENERAL PROPORTIONS

POPOVER RECIPES

GRIDDLE-CAKE RECIPES

WAFFLE RECIPES

MUFFIN RECIPES

CORN-CAKE RECIPES

BISCUIT RECIPES

MISCELLANEOUS HOT-BREAD RECIPES

UTILISING LEFT-OVER HOT BREADS

HOT BREADS ~ EXAMINATION QUESTIONS