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Salads and Sandwiches are presented so the secrets of appetizing
salads can be grasped by even a novice, and sandwiches of numerous varieties, from those
appropriate for afternoon teas to those suitable for the main dish in the meal, are so treated
that they appear to rise above the ordinary place usually accorded them. You will never need to
hesitate to prepare a menu for an afternoon or evening social affair, or the salad course in a
luncheon or dinner, after a study of this part of the volume.
A glance through Cold and Frozen Desserts will convince you very
quickly that a large number of the desserts that complete our meals are served cold. The mere
mention of custards, gelatine desserts, and such frozen mixtures as ice creams, ices, frappes,
sherbets, mousses, parfaits, and biscuits, all of which are explained here, is sufficient to
indicate that this is an extremely delightful part of the subject of cooking. Entertaining takes
on a new and simplified meaning when you know how to make and serve such dishes.
To be able to make cakes and puddings well is one of the perennial
ambitions of the modern cook, and you have an opportunity to realize it in a study of Cakes,
Cookies, and Puddings, parts 1 and 2. Sweet food in excess is undesirable, but in a moderate
quantity it is required in each person's diet and may be obtained in this form without harm if it
is properly prepared.
The two classes of cakes (butter and sponge) are treated in detail
both as to the methods of making and the required ingredients, and numerous recipes are given
which will enable you to provide both plain and fancy cakes for ordinary and special occasions.
Puddings that are prepared by boiling, steaming, and baking, and
the sauces that make them appetizing, receive a goodly share of attention.
Pastries and Pies completes this volume, rounding out, as it were,
the cooks understanding of dessert making. To many persons, pastry making is an intricate matter,
but with the principles thoroughly explained and each step clearly illustrated, delicious pies of
every variety, as well as puff-paste dainties, may be made with very little effort.
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