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In milk, butter, and cheese, parts 1 and 2, 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,
are explained. 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, the nutritive value of eggs, the ways to select,
preserve, cook, and serve them, and how to utilize left-over eggs, are discussed. Eggs have so
many uses in the diet and so nourishing is this food that too much attention cannot be paid to its
preparation. In this lesson also, a breakfast menu to afford practice in preparing several simple
dishes usually served in this meal, is given.
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 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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