Vegetarian Cookery (Set of 5) --CB / Black, Patricia Hall; Cary, Ruth Little / (TW/1971-1971/B+/USED)

Volume 1: Appetizers, Beverages, Salads, Dressings and Relishes, Cooking Guides
Volume 2: Breads, Sandwiches and Fillings, Soups, Sauces, and Gravies
Volume 3: Main dishes, Vegetables
Volume 4: Desserts, Sauces, and Specialties. Cakes, Frostings, and and Fillings, Pies and Pastries, Cookies
Volume 5: Cooking for a Crowd, Exotic Foods, Candies and Confections

Table of Contents

Volume 1: 

Acknowledgments
Introduction
In Measuring Remember
Appetizers
Beverages
Salads
Dressings and Relishes
Cooking Guides
A Guide to Common Can Sizes
Sizes of Scoops
Sizes of Ladles
Table of Equivalents
Nutritional Evaluation
Index

Volume 2:

Acknowledgments
Introduction
In Measuring, Remember
Oven Temperatures
SECTION 1--Breads
Steps to Making Good Bread
Baking Time Table
Bread Recipes
SECTION 2--Sandwiches and Fillings
SECTION 3--Soups, Sauces, and Gravies
Pureeing Vegetables
Nutritional Evaluation
Index

 Volume 3:

Acknowledgments
Introduction
In Measuring Remember
Oven Temperatures
Substitutions
Preparing Dried Legumes
SECTION 1--Main Dishes
SECTION 2--Vegetables
Vegetable Preparation Methods
Vegetable Recipes
Nutritional Evaluation Chart
Index

Volume 4:

 Acknowledgements
Introduction
In Measuring, Remember
Oven Temperatures
Baking Terms You Should Know
Substitutions
Baking Time Table
Desserts, Sauces, and Specialties
Cakes, Frostings, and Fillings
Standard Ingredients
For Glamorous Cakes
Cake Recipes
Pies and Pastries
Trouble Making Pies?
Making Pies and Pastries
Pie and Pastry Recipes
Cookies
Nutritional Evaluation Chart
Index

Volume 5:

Acknowledgements
Introduction
In Measuring, Remember
Oven Temperatures
Cooking for a Crowd
Beverages
Desserts
Pastry
Salads
Soups
Vegetables
Miscellaneous
Exotic Foods
Making Candy and Confections
Nutritional Evaluation Charg
Index

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