HOME COOKING: Cooking with Salads and Sandwiches, Cold and Frozen Desserts Cakes, Cookies, and Pudding Pastries and Pies

This book, deals with salads, sandwiches, cold desserts, cakes, both
large and small, puddings, pastry, and pies. Such foods constitute some
of the niceties of the diet, but skill in their preparation signifies
at once a housewife's mastery of the science of cookery.

In Salads and Sandwiches are presented so simply the secrets of
appetizing salads that they 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.

A glance through Cold and Frozen Desserts will convince one very
quickly that a large number of the desserts that complete our meals are
served cold. The mere mention of custards, gelatin 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
cookery. Entertaining takes on a new and simplified meaning when one
knows how to make and serve such dishes.

To be able to make cakes and puddings well is one of the ambitions of
the modern housewife, and she has 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.

Upon the completion of a study of this book, the housewife will find
herself equipped with a knowledge of the way to prepare many delicacies
for her meals. While these are probably not so important in the diet as
the more fundamental foods, they have a definite place and should
receive the attention they deserve.