Volume 1 , 2, 3, 4, and 5 This volume, which is the first of the set, deals with the essentials of cooking as well as the preperation of cereals, breads and hot breads. In Essentials of Cooking, Parts 1 and 2, you will learn about the selection, buying, and care of food, as well as other matters that will lead to familiarity with terms used in cooking and to efficiency in the preparation of food. In Cereals are discussed the cooking and serving of cereals of all kinds. In Breads are described all the ingredients required for bread and rolls of every kindas well as the processes and recipes to be followed in making and baking them. Utensils for the preparation of food, as well as labor-saving devices, are described, so as to enable beginners in the art of cooking to become acquainted with them quickly. In addition, this volume contains breakfast, luncheon, and dinner menus that will enable you to put into practical, every-day use many of the recipes given. The second volume of The Complete Library Of Cooking, 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 for cheese dishes. 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 are discussed the nutritive value of eggs, the ways in which to select, preserve, cook, and serve them, and how to utilize left-over eggs. So many uses have eggs in the diet and so nourishing is this food that too much attention cannot be paid to its preparation. In this lesson, also, is given a breakfast menu to afford practice in preparing several simple dishes usually served in this meal. 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 the 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. Volume 3 This volume, which is the third of The Complete Library Of Cooking includes soups and the high-protein foods, meat, poultry, game, and fish. It therefore contains information that is of interest to every cook, for these foods occupy an important place in the majority of meals Volume 4 This volume, the fourth in The Complete Library Of Cooking, 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 cooks mastery of the science of cooking. Volume 5 The fifth and final volume of The Complete Library Of Cooking, deals with the varieties of fruits and the desserts that can be made from them, the canning and preserving of foods, the making of confections of every description, beverages and their place in the diet, and every phase of the planning of meals.

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