This volume, the fourth of The Complete Library of Cooking, deals with salads, sandwiches, cold desserts, cakes, both large and small, puddings, pastry, and pies. 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. 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. Numerous recipes for cakes are given which will enable you to provide both plain and fancy cakes for ordinary and special occasions. Pastries and Pies complete this volume, rounding out, as it were, your understanding of dessert making.
