WOMAN'S INSTITUTE LIBRARY OF COOKERY

VOLUME TWO


MILK, BUTTER, AND CHEESE

EGGS

VEGETABLES




WOMENS INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc.



PREFACE

This volume, which is the second of the Woman's Institute Library of
Cookery, 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, are explained 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