Plain Muffins alternating with Whole Wheat (or graham) Muffins (indi- vidual). Corn Muffins alternating with Rice Muffins (individual). Peach Cup; Whipped Cream Sauce; (individual). Cream Puff; Cream Filling; (individ- ual). Drop Biscuit; Fruit Pudding ; (individ- ual). Fruit Short Cake ; Sauce ; (individual). Baking Powder Biscuit; Apple Dump- ling (or Fruit Rolls) ; (individual). Loaf of Bread (individual). By using J cake of compressed yeast with J capful of liquid,✪ Loaf of Bread it is possible to mix, raise (once only), and bake bread in 90 minutes. To accomplish this the dough is mixed, kneaded, shaped into a loaf, and placed at once into an oiled pan. It is then put in a slightly warmed gas oven to rise. When doubled in bulk, it is baked for 20 minutes in a hot oven. Where it is possible to arrange for bread lessons of longer duration, it is desirable to make larger loaves — using at least J cupful of liquid — and to allow two risings of the dough. Lesson LXXVIII Loaf of Entire Wheat (or graham) Bread (individual). Loaf of Bread (made from sponge) (in- dividual). Parker House Rolls ; Cinnamon Buns ; (individual). Sponge Cake ; Custard Filling ; (individ- ual). Plain Cake (individual). Lesson LXXVII Lesson LXXIX Lesson LXXX Lesson LXXXI Lesson LXXXII 404 APPENDIX Lesson LXXXIII White Cake ; Gold Frosting ; (individ- ual). Lesson LXXXIV Chocolate (or Nut, Spice, etc.) Cake ; Frosting; (individual). Lesson LXXXV Sugar (or Sour Cream) Cookies (indi- vidual). Lesson LXXXVI Lemon Pie (individual). Lesson LXXXVII Fruit Pie (with upper crust) (individ- ual). Lesson LXXXVIII Fruit Pie (with upper and under crusts) (individual). Lesson LXXXIX Vegetable Salad (Mayonnaise Dress- ing) (individual). Reserve half of the dressing for Perfection Salad (Lesson XC). Lesson XC Lesson XCI Lesson XCII Lesson XCIII Lesson XCIV Lesson XCV Lesson Lesson XCVI XCVII Perfection Salad (Mayonnaise Dress- ing) (individual). Fish Salad ; Salad Rolls ; (individual). Prune Pudding alternating with Date Pudding (individual). Veal Cutlet; Potato Puff; (individual). Stuffed Shoulder of Lamb; Mint Sauce ; (group) ; or Mutton in the Casserole (individual). Pork Chops with Sweet Potato ; Scal- loped Potatoes with Bacon ; (individ- ual); Broiled Ham; Apple Sauce; (group). Fowl, dressed, trussed, and cut into pieces ; Stewed Fowl ; (group). Chicken Croquette with Peas (individ- ual). Prepare Chicken Croquettes from the Stewed Fowl of the previous lesson. \ OUTLINE OF PRACTICAL WORK OF PART I 405 Lesson XCVIII Lesson XCIX Lesson CI Lesson CII Lesson cm Lesson CIV Lesson CV Oyster Stew ; Scalloped Oysters ; (in- dividual). Scalloped Egg with Cheese; Peanut Roast alternating with Peanut Bread; (individual). Canned Fruit (individual). Jam, or Conserve, or Marmalade (in- dividual). Jelly (individual). Catsup, or Celery Sauce, or Spiced Fruit (individual). Canned Vegetable; Dried Vegetable or Fruit ; (individual). SUGGESTIVE OUTLINE OF LESSONS IN THE PLANNING AND SERVING OF MEALS AND THE CALCULATION OF THE FOOD VALUES OF MEALS Theory I. Menu Making. A. Representation of all Food Stuffs. B. Contrast in Flavors of the Foods of Different Courses. C. Harmony in Flavor of the Foods of the Same Course. II. The Luncheon Box. A. Menu Making for the Luncheon Box. B. Foods for the Luncheon Box. 1. Sandwiches. 2. Relishes. 3. Desserts. C. Packing the Luncheon Box. III. The Sick-room Tray. A. Selection of Foods for the Sick. B. Selection of Foods for the Convalescent. C. Review of the Prepara- tion of Easily-digested Foods. Laboratory Work Plan a breakfast. Aim : sea- sonable foods varied in composi- tion.

AI-modernized reading of the original text

Plain Muffins alternating with Whole Wheat (or graham) Muffins (individual). Corn Muffins alternating with Rice Muffins (individual). Peach Cup; Whipped Cream Sauce; (individual). Cream Puff; Cream Filling; (individual). Drop Biscuit; Fruit Pudding ; (individual). Fruit Short Cake ; Sauce ; (individual). Baking Powder Biscuit; Apple Dumpling (or Fruit Rolls) ; (individual). Loaf of Bread (individual). By using J cake of compressed yeast with J capful of liquid, it is possible to mix, raise (once only), and bake bread in 90 minutes. To accomplish this the dough is mixed, kneaded, shaped into a loaf, and placed at once into an oiled pan. It is then put in a slightly warmed gas oven to rise. When doubled in bulk, it is baked for 20 minutes in a hot oven. Where it is possible to arrange for bread lessons of longer duration, it is desirable to make larger loaves — using at least ½ cupful of liquid — and to allow two risings of the dough. Lesson LXXVIII Loaf of Entire Wheat (or graham) Bread (individual). Loaf of Bread (made from sponge) (individual). Parker House Rolls ; Cinnamon Buns ; (individual). Sponge Cake ; Custard Filling ; (individual). Plain Cake (individual). Lesson LXXVII Lesson LXXIX Lesson LXXX Lesson LXXXI Lesson LXXXII Lesson LXXXIII White Cake ; Gold Frosting ; (individual). Lesson LXXXIV Chocolate (or Nut, Spice, etc.) Cake ; Frosting; (individual). Lesson LXXXV Sugar (or Sour Cream) Cookies (individual). Lesson LXXXVI Lemon Pie (individual). Lesson LXXXVII Fruit Pie (with upper crust) (individual). Lesson LXXXVIII Fruit Pie (with upper and under crusts) (individual). Lesson LXXXIX Vegetable Salad (Mayonnaise Dressing) (individual). Reserve half of the dressing for Perfection Salad (Lesson XC). Lesson Lesson Lesson Lesson XCIII Lesson Lesson Lesson Lesson XCVII Perfection Salad (Mayonnaise Dressing) (individual). Fish Salad ; Salad Rolls ; (individual). Prune Pudding alternating with Date Pudding (individual). Veal Cutlet; Potato Puff; (individual). Stuffed Shoulder of Lamb; Mint Sauce ; (group) ; or Mutton in the Casserole (individual). Pork Chops with Sweet Potato ; Scalloped Potatoes with Bacon ; (individual); Broiled Ham; Apple Sauce; (group). Fowl, dressed, trussed, and cut into pieces ; Stewed Fowl ; (group). Chicken Croquette with Peas (individual). Prepare Chicken Croquettes from the Stewed Fowl of the previous lesson. \ OUTLINE OF PRACTICAL WORK OF PART I 405 Lesson XCVIII Lesson Lesson Lesson Lesson cm Lesson Lesson Oyster Stew ; Scalloped Oysters ; (individual). Scalloped Egg with Cheese; Peanut Roast alternating with Peanut Bread; (individual). Canned Fruit (individual). Jam, or Conserve, or Marmalade (individual). Jelly (individual). Catsup, or Celery Sauce, or Spiced Fruit (individual). Canned Vegetable; Dried Vegetable or Fruit ; (individual). SUGGESTIVE OUTLINE OF LESSONS IN THE THE CALCULATION OF THE FOOD VALUES OF MEALS Theory I. Menu Making. A. Representation of all Food Stuffs. B. Contrast in Flavors of the Foods of Different Courses. C. Harmony in Flavor of the Foods of the Same Course. II. The Luncheon Box. A. Menu Making for the Luncheon Box. B. Foods for the Luncheon Box. 1. Sandwiches. 2. Relishes. 3. Desserts. C. Packing the Luncheon Box. III. The Sick-room Tray. A. Selection of Foods for the Sick. B. Selection of Foods for the Convalescent. C. Review of the Preparation of Easily-digested Foods. Laboratory Work Plan a breakfast. Aim : seasonable foods varied in composition.

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Loaf of Bread

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