A text-book of cooking

DIVISION THIRTEEN Cake without Fat : Sponge Cake . . . 239 Cake containing Fat : Plain Cake . . . 241 Cake containing Fat: Modifications of Plain Cake, — White Cake . . . . . 245 LESSON LXXXIV. LXXXV. PAGE Cake containing Fat: Modifications of Plain Cake, — Chocolate Cake, Nut Cake, Cake containing Fruit 248 Review XIX. Meal Cooking .... 249 Cake containing Fat : Cookies . . . 250 Pastry LXXXVI. LXXXVII. LXXXVIII. DIVISION FOURTEEN Pie with Under Crust : Lemon Pie . . . 251 Pie with Upper Crust : Fruit Pie . . . 254 Pie with Upper and Under Crusts : Fruit Pie . 256 Review XX. Meal Cooking .... 257 DIVISION FIFTEEN {Food Combinations LXXXIX. XCIII. XCVII. XCVIII. Vegetables with Salad Dressing (I) Vegetables with Salad Dressing (II) Fish Salad and Salad Rolls Two Nutritious Desserts . Review XXI. Meal Cooking . Veal and Potatoes . Mutton and Lamb Dishes Pork, Potatoes, and Apple Sauce Chicken and Rice Review XXII. Meal Cooking Chicken and Peas Oyster Dishes .... Meat Substitute Dishes . Review XXIII. Meal Cooking DIVISION SIXTEEN The Preservation of Food C. The Principles of Preserving Food . . . 289 CI. Sterilization with Little or No Sugar : Canned Fruit 295 LISBON PAGB CIL Sterilization with Much Sugar : Preserves, Jams, and Conserves 299 CHI. Sterilization with Much Sugar : Jellies . . . 303 CJV. Sterilization with Vinegar and Spices : Relishes . . 306 CV. Intermittent Sterilization : Canned Vegetables . . 308 DIVISION SEVENTEEN Supplementary I. Thanksgiving Sauce 311 II. Thanksgiving Desserts . . . . . . 312 III. Christmas Sweets 313 IV. Christmas Candy 315 PAET H. PLANNING AND SEEVING MEALS ; CALCULATION OF THE FOOD VALUE OF MEALS Chapter I. Menu Making : Representation of All Foodstuffs 321 Contrast in Flavor of the Foods of Different Courses . 325 Harmony in Flavor of the Foods of the Same Course . 326 Chapter II. > The Luncheon Box : The Luncheon Box 328 Menu Making for the Luncheon Box .... 328 Foods for the Luncheon Box 329 Packing the Luncheon Box 331 Chapter III. The Sick-room Tray : Selection of Foods for the Sick 332 Selection of Foods for the Convalescent .... 333 Preparation of Special Foods for the Sick and for the Convalescent 333 Preparing the Tray 335 Chapter IV. Dining Room Service : The Table Styles of Serving . . Methods of Serving with a Maid Established Rules for Serving . Use of the Buffet and Serving Table Use of the Serving Tray . Removing the Crumbs from the Table Use of Finger Bowls .... Methods of Serving without a Maid Preparation before Announcing the Meal Serving at the Table .... Chapter V. Dining Room Courtesy : The Value of Good Table Manners . Suggestions concerning Table Manners The Chair . The Knife and Fork The Fork and Spoon The Fingers The Napkin Quiet Eating Chapter VI. Cost of Food : Cost of Food in Relation to Nutritive Value Cost of Food in Relation to Refuse . Cost of Food in Relation to Season . Calculation of the Cost of Food Chapter VII. Measurement of the Fuel Value of Foods : How Food is Assimilated 356 How Heat or Fuel Value is Measured .... 356 How the Fuel Value of a Food Material is Measured 358 How the Weight of Food Materials Producing 100 Calories is Measured . ' 360 How the Fuel Value of a Combination of Food Materials is Measured 362 Chapter VIII. Food Requirement : Daily Energy Requirement 366 Daily Protein Requirement 370 Nutritive Ratio 371