Probably the coarser and undigested por- tions of food are to a small extent fur- ther changed and absorbed. The food becomes more solid owing to absorp- tion of water. SUMMARY (1.) It satisfies the cravings of hunger and thirst. (2.) It builds up growing tissue. (3.) It repairs waste tissue worn out by movement. (4.) It provides heat and energy. In providing food three points must be considered: (1.) The needs of the individual an those needs. (2.) The way to prepare such foo digested and assimilated. (3.) The cost relative to its value. Water, the blood vessels in the lining of the stomach. Water is not absorbed to any extent in the stomach. sugar, salts, peptones pass into the blood vessels in the lining of the intestines. The fats pass into the lacteals and thence into the blood. Water and probably a small quantity of food is absorbed. Solid, indigestible matter is expelled from the body by the rectum, the end of the large intestine. d the foods that will best supply d that it may be appetising and easily 12 GIRLS’ HOME MANUAL CHAPTER III. Cookery is the art of preparing food for the body. The Reasons for Cooking Food. (1.) It develops new flavors and so makes some food more appetising. (2.) It makes some food more digestible. (3.) It kills harmful germs in food. (4.) It preserves the food. METHODS OF COOKING Boiling is cooking food by covering it with boiling water and keeping it at a temperature of 212° F. Meat, fish, and eggs are placed in boiling water and the water is then reduced to 180° and they are then cooked by simmering. See chapters on those foods. Roasting is cooking food by the rays of heat radiating from a hot open fire, or gas flame. A tin reflector at the back of food concentrates the heat. See rules for roasting or baking under Meats. Broiling is roasting on a small scale. Broiling is done over a fire or flame. Small meat and fish are broiled. Baking is cooking food by the heat radiated from the sides, top and bottom of a heated oven. Pan Broiling is cooking food in a hot fry pan, the fat of the article cooked being the only grease used. : Frying is cooking in the heat of fat at a temperature of 350° to 400° F. The fat must cover the food. See note on deep frying. Sauteing is cooking food in a very small quantity of fat. Food so cooked is apt to be greasy. Steaming is cooking food in the steam coming from fast boiling water. See note under Steamed Puddings. Braising is a combination of stewing and baking. See rules for stewing. The. stew is put in a covered vessel and cooked in the oven the last part of the time. Foods to Which the Different Methods of Cooking Are Suitable Boiling. Puddings, vegetables, sauces, candy. Simmering. Meats, fish, eggs, Roasting. Tender meat, game and fowl. Broiling. Chops, steaks, and small fish. Baking. Tender meat, game, fowls, fish, pastry, cakes, puddings, potatoes, Deep Frying. Fish, rissoles, croquettes, cutlets, fritters, doughnuts. Sauteing. Small fish, steaks, griddle cakes, pancakes, reheating cooked potatoes, etc. Steaming. Salt meat, fish, tough fowls, root vegetables, Braising. Tough parts of meat, game and fowl. Pot Roasting is practically the same as braising, cereals. METHODS OF COOKING 13 Oven Temperatures White paper will colour in 5 minutes in a hot oven. White paper will colour in 1 minute in a very hot oven. Directions for Cleaning up After Cooking Have boiling water ready. (1.) Put away neatly all materials used. (2.) Scrape dishes and remove garbage. (3.) Collect, sort, and pile soiled dishes. Soak utensils used for flour or egg mixtures in cold water. Fill greasy saucepans with hot water, add a small piece of washing soda and place on stove until ready to wash. Burnt utensils should be boiled with soda water until burnt food is loosened.

AI-modernized reading of the original text

Probably the coarser and undigested portions of food are to a small extent further changed and absorbed. The food becomes more solid owing to absorption of water. SUMMARY (1.) It satisfies the cravings of hunger and thirst. (2.) It builds up growing tissue. (3.) It repairs waste tissue worn out by movement. (4.) It provides heat and energy. In providing food three points must be considered: (1.) The needs of the individual an those needs. (2.) The way to prepare such foo digested and assimilated. (3.) The cost relative to its value. Water, the blood vessels in the lining of the stomach. Water is not absorbed to any extent in the stomach. sugar, salts, peptones pass into the blood vessels in the lining of the intestines. The fats pass into the lacteals and thence into the blood. Water and probably a small quantity of food is absorbed. Solid, indigestible matter is expelled from the body by the rectum, the end of the large intestine. d the foods that will best supply d that it may be appetising and easily Cookery is the art of preparing food for the body. The Reasons for Cooking Food. (1.) It develops new flavors and so makes some food more appetising. (2.) It makes some food more digestible. (3.) It kills harmful germs in food. (4.) It preserves the food. METHODS OF COOKING Boiling is cooking food by covering it with boiling water and keeping it at a temperature of 212° F. Meat, fish, and eggs are placed in boiling water and the water is then reduced to 180° and they are then cooked by simmering. See chapters on those foods. Roasting is cooking food by the rays of heat radiating from a hot open fire, or gas flame. A tin reflector at the back of food concentrates the heat. See rules for roasting or baking under Meats. Broiling is roasting on a small scale. Broiling is done over a fire or flame. Small meat and fish are broiled. Baking is cooking food by the heat radiated from the sides, top and bottom of a heated oven. Pan Broiling is cooking food in a hot fry pan, the fat of the article cooked being the only grease used. : Frying is cooking in the heat of fat at a temperature of 350° to 400° F. The fat must cover the food. See note on deep frying. Sauteing is cooking food in a very small quantity of fat. Food so cooked is apt to be greasy. Steaming is cooking food in the steam coming from fast boiling water. See note under Steamed Puddings. Braising is a combination of stewing and baking. See rules for stewing. The. stew is put in a covered vessel and cooked in the oven the last part of the time. Foods to Which the Different Methods of Cooking Are Suitable Boiling. Puddings, vegetables, sauces, candy. Simmering. Meats, fish, eggs, Roasting. Tender meat, game and fowl. Broiling. Chops, steaks, and small fish. Baking. Tender meat, game, fowls, fish, pastry, cakes, puddings, potatoes, Deep Frying. Fish, rissoles, croquettes, cutlets, fritters, doughnuts. Sauteing. Small fish, steaks, griddle cakes, pancakes, reheating cooked potatoes, etc. Steaming. Salt meat, fish, tough fowls, root vegetables, Braising. Tough parts of meat, game and fowl. Pot Roasting is practically the same as braising, cereals. METHODS OF COOKING 13 Oven Temperatures White paper will colour in 5 minutes in a hot oven. White paper will colour in 1 minute in a very hot oven. Directions for Cleaning up After Cooking Have boiling water ready. (1.) Put away neatly all materials used. (2.) Scrape dishes and remove garbage. (3.) Collect, sort, and pile soiled dishes. Soak utensils used for flour or egg mixtures in cold water. Fill greasy saucepans with hot water, add a small piece of washing soda and place on stove until ready to wash. Burnt utensils should be boiled with soda water until burnt food is loosened.

Girl's home manual of cookery, home management, home nursing and laundry