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.
