This book aims to lay the foundation for skill in cooking by directing the pupil to follow established recipes and to treat processes of cooking as experiments in a scientific study. Recipes and directions for cooking are supplemented by suggestions which assist the pupil to appreciate the sig- nificance of each step he takes and to observe the change that is taking place in the substances he is using. The use of this book does not preclude the use of the inductive method of teaching, which many teachers find satisfactory when no text-book is used. The lessons are arranged in such order that the teacher can develop a lesson in her own way from instruction previously given to the class, and can do this without any reference to the text- book except for the experiments and questions. A text- book, however, is invaluable for recipes and reviews, and, moreover, has the advantage of saving time ; for it does away with note-taking, which in reality is dictation and which involves a tremendous expenditure of time. An adaptation of the "meal method" is used both for the purpose of reviewing processes of cooking and also for gaining skill and speed in the preparation of several foods at the same time. • • • in IV PREFACE Subjects follow the logical order, except where some other order is required because of the perishable or season- able nature of the foods. In the first portion of Part I, special emphasis is placed upon the uses of foods in the body ; and in the second por- tion, food composition is given prominence. Part II has a study of table service and the food value of meals. This study of food value gives the pupil a new conception of the importance of planning meals with reference to the relative nutritive value of foods. In this book are used adaptations of recipes from stand- ard cook books. Special thanks are due to Miss S. Gertrude Hadlow, High School of Commerce, Cleveland, for painstaking reading of the text; to Mr. F. W. Blaisdell, East Technical High School, Cleveland, for reading the manuscript ; to Mrs. Mary Swartz Rose, Assistant Professor of Nutrition, Teachers College, Columbia University, for helpful suggestions con- cerning Part II ; to Miss Mary E. Parker, Head of Depart- ment of Household Administration, Western Reserve University, for valuable criticisms ; and to the following for the use of illustrative material : The Macmillan Com- pany, D. Appleton and Company, William Wood and Com- pany, The Journal of the American Medical Association, and the United States Department of Agriculture. Cleveland, June, 1916. TABLE OF CONTENTS PAGE List of Illustrations . . . . ' . . . . xiv Foreword PAET I. THE COOKING OF FOODS DIVISION ONE Introduction to Cooking LESSON I. Fuels and Combustion 7 II. Coal and Gas Ranges 9 III. Dishwashing 15 IV. Measurements 24 DIVISION TWO Energy-giving or Fuel Foods : Carbohydrates V. Sugar ; Digestion of Sugar 28 VI. Sugar with Fruits (I) . . i . . . .31 VII. Sugar with Fruits (II) 35 VIII. Cereals ; Starch and Cellulose 36 Review I. Meal Cooking 41 IX. Cereals : Rice 42 X. Cereals and the Fireless Cooker ..... 45' XI. Cereals for Frying . . ... . . .52 XII. Powdered Cereals Used for Thickening ... 53 XIII. Toast; Digestion of Starch 55 Review II. Meal Cooking 58 XIV. Root Vegetables (I) * . .59 XV. Root Vegetables (II) 63 XVI. Root Vegetables (III) 66 v VI TABLE OF CONTENTS LSB80N PAGB XVII. Vegetable Cream Soups (I) 69 Review III. Meal Cooking 71 XVIII. Vegetable Cream Soups (II) .... 71 XIX. Starchy Foods Cooked at High Temperature . 73 DIVISION THREE Energy-giving or Fuel Foods : Fats and Oils XX. Fat as a Fryiug Medium .... XXI. Fat as a Frying Medium ; Digestion of Fat . Review IV. Meal Cooking .... XXII. Fat as a Frying and Sauteing Medium . 76 80 82 83

AI-modernized reading of the original text

This book aims to lay the foundation for skill in cooking by directing the pupil to follow established recipes and to treat processes of cooking as experiments in a scientific study. Recipes and directions for cooking are supplemented by suggestions which assist the pupil to appreciate the significance of each step he takes and to observe the change that is taking place in the substances he is using. The use of this book does not preclude the use of the inductive method of teaching, which many teachers find satisfactory when no text-book is used. The lessons are arranged in such order that the teacher can develop a lesson in her own way from instruction previously given to the class, and can do this without any reference to the textbook except for the experiments and questions. A textbook, however, is invaluable for recipes and reviews, and, moreover, has the advantage of saving time ; for it does away with note-taking, which in reality is dictation and which involves a tremendous expenditure of time. An adaptation of the "meal method" is used both for the purpose of reviewing processes of cooking and also for gaining skill and speed in the preparation of several foods at the same time. • • • in IV PREFACE Subjects follow the logical order, except where some other order is required because of the perishable or seasonable nature of the foods. In the first portion of Part I, special emphasis is placed upon the uses of foods in the body ; and in the second portion, food composition is given prominence. Part II has a study of table service and the food value of meals. This study of food value gives the pupil a new conception of the importance of planning meals with reference to the relative nutritive value of foods. In this book are used adaptations of recipes from standard cook books. Special thanks are due to Miss S. Gertrude Hadlow, High School of Commerce, Cleveland, for painstaking reading of the text; to Mr. F. W. Blaisdell, East Technical High School, Cleveland, for reading the manuscript ; to Mrs. Mary Swartz Rose, Assistant Professor of Nutrition, Teachers College, Columbia University, for helpful suggestions concerning Part II ; to Miss Mary E. Parker, Head of Department of Household Administration, Western Reserve University, for valuable criticisms ; and to the following for the use of illustrative material : The Macmillan Company, D. Appleton and Company, William Wood and Company, The Journal of the American Medical Association, and the United States Department of Agriculture. Cleveland, June, 1916. List of Illustrations . . . . ' . . . . xiv Foreword PAET I. THE COOKING OF FOODS DIVISION ONE Introduction to Cooking LESSON I. Fuels and Combustion 7 II. Coal and Gas Ranges 9 III. Dishwashing 15 IV. Measurements 24 DIVISION TWO Energy-giving or Fuel Foods : Carbohydrates V. Sugar ; Digestion of Sugar 28 VI. Sugar with Fruits (I) . . i . . . .31 VII. Sugar with Fruits (II) 35 VIII. Cereals ; Starch and Cellulose 36 Review I. Meal Cooking 41 IX. Cereals : Rice 42 X. Cereals and the Fireless Cooker ..... 45' XI. Cereals for Frying . . ... . . .52 XII. Powdered Cereals Used for Thickening ... 53 XIII. Toast; Digestion of Starch 55 Review II. Meal Cooking 58 XIV. Root Vegetables (I) * . .59 XV. Root Vegetables (II) 63 XVI. Root Vegetables (III) 66 LESSON PAGE XVII. Vegetable Cream Soups (I) 69 Review III. Meal Cooking 71 XVIII. Vegetable Cream Soups (II) .... 71 XIX. Starchy Foods Cooked at High Temperature . 73 DIVISION THREE Energy-giving or Fuel Foods : Fats and Oils XX. Fat as a Frying Medium .... XXI. Fat as a Frying Medium ; Digestion of Fat . Review IV. Meal Cooking .... XXII. Fat as a Frying and Sauteing Medium .

A text-book of cooking