Daily Carbohydrate and Fat Requirement . . . 371
Daily Ash Requirement 372
Chapter IX. Measurement of the Fuel Value of Food Ap-
plied to Daily Food Requirement :
i
Practical Method of Diet Calculation .... 373
Table of 100-Calorie Portions 376
Chapter X. Diet for Children and Infants :
Selection of Food for Children 381
i The Importance of Proper Diet for Children . . . 384
Energy Requirements of Children of Different Ages . 384
Food for Infants 388
Perfect Food for Infants 388
Modified Milk 388
Other Foods Given to Infants 392
i
i
| Appendix :
1 Books for Reference 395
Suggestions for Teaching 397
; Suggestive Outline for the Practical Work of Lessons in
! the Cooking of Food 399
Suggestive Outline of Lessons in the Planning and Serv-
j ing of Meals and the Calculation of the Food Value
of Meals 406
i
Index 411
LIST OF ILLUSTRATIONS
A corner in Washington's kitchen at Mount Vernon Frontispiece
PAGB
1 . Coal range showing course of direct draft .... 9
2. Coal range showing course of indirect draft . . . .10
3. Gas burner showing mixer 12
4. Gas burner (regular) 12
5. Gas burner (giant) 13
6. Gas range showing direction of draft 14
7. Kitchen equipped for efficiency in dishwashing . . .16
8. Utensils for dishwashing .... ..17
9. Dish drainer 18
10. Dish drainer 19
1 1 . Dish rack 20
12. A rack for drying dishes 21
13. Measuring cup 24
14. Measuring spoon 24
15. Skewer and knitting-needle for testing foods ... 26
1 6. Grains of starch 38
1 7. A cupful of rice before and after boiling ; the large utensil
required to boil it ; the water drained from it . .43
18. Insulated wall of a refrigerator 46
19. Fireless cooker 47
20. Fireless cooker with stone disks 48
21. Gas range having fireless cooker attachment, — insulated
oven and hoods .49
22. Method of folding filter paper 56
23. Utensil for steaming, — "steamer" 61
24. Jar of dried bread crumbs 72
25. Steam without pressure, and steam under pressure . 73
26. Apparatus to determine temperature at which eggs coagulate 87
27. Method of turning omelet upon a platter .... 95
28. Structure of meat 120
29. Club or Delmonico steak 121
30. Porterhouse 122
xiv
1
LIST OF ILLUSTRATIONS
XV
31.
32.
33.
34.
35.
36.
37.
38.
39.
40.
41.
42.
43.
44.
45.
46.
47.
48.
49.
50.
51.
52.
53.
54.
55.
56.
57.
58.
59.
60.
61.
62.
63.
64.
65.
66.
67.
68.
PAGE
Sirloin, — hip steak (portion next to porterhouse) .122
Sirloin, — flat bone (choice cut, in middle of sirloin section) 123
Sirloin, — round bone (next to rump and round) . . .123
First cut prime rib roast 124
Second cut prime rib roast 125
Blade rib roast (7th and 8th ribs) 126
Chuck rib roast (9th and 10th ribs) 126
Colonial fireplace, showing device for roasting meat . .127
Round 129
Chuck 130
Cuts of beef 135
Rump 140
English cut 141
Skirt steak ; flank steak 1 43
Gelatine pudding 149
Fish kettle, showing rack 1 53
Fish in paper bag, ready for the oven 1 55
Tea-ball teapot 1 77
Coffee percolator - . 1 79
Longitudinal section of wheat grain showing bran (outer
coatings), floury part (interior of grain), and germ (base
of grain) 212
Composition of egg 221
Composition of milk 22 1
Growing yeast plants 229
Composition of wheat flour (average) 233
Composition of white bread 236
Composition of butter 253
Composition of celery 261
Composition of chestnut . . . . ... 264
Composition of walnut 264
Composition of apple 264
Composition of raisins 265
Composition of dried figs 265
Cuts of veal 267
Composition of round (beef) 269
Composition of fresh potato 269
Cuts of lamb and mutton 272
Lamb chops 274
Cuts of pork 277
XVI LIST OF ILLUSTRATIONS
PAGE
69. Removing tendons from the leg of a fowl .... 279
70. Fowl trussed for roasting, — breast view . . . 28 1
Page 4
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Daily Carbohydrate and Fat Requirement . . . 371
Daily Ash Requirement 372
Chapter IX. Measurement of the Fuel Value of Food Applied to Daily Food Requirement :
Practical Method of Diet Calculation .... 373 Table of 100-Calorie Portions 376
Chapter X. Diet for Children and Infants :
Selection of Food for Children 381
i The Importance of Proper Diet for Children . . . 384
Energy Requirements of Children of Different Ages . 384
Food for Infants 388
Perfect Food for Infants 388
Modified Milk 388
Other Foods Given to Infants 392
| Appendix :
1 Books for Reference 395
Suggestions for Teaching 397
; Suggestive Outline for the Practical Work of Lessons in
! the Cooking of Food 399
Suggestive Outline of Lessons in the Planning and Servj ing of Meals and the Calculation of the Food Value
of Meals 406
Index 411
LIST OF ILLUSTRATIONS
A corner in Washington's kitchen at Mount Vernon Frontispiece
PAGB
1 . Coal range showing course of direct draft .... 9
2. Coal range showing course of indirect draft . . . .10
3. Gas burner showing mixer 12
4. Gas burner (regular) 12
5. Gas burner (giant) 13
6. Gas range showing direction of draft 14
7. Kitchen equipped for efficiency in dishwashing . . .16
8. Utensils for dishwashing .... ..17
9. Dish drainer 18
10. Dish drainer 19
1 1 . Dish rack 20
12. A rack for drying dishes 21
13. Measuring cup 24
14. Measuring spoon 24
15. Skewer and knitting-needle for testing foods ... 26
1 6. Grains of starch 38
1 7. A cupful of rice before and after boiling ; the large utensil
required to boil it ; the water drained from it . .43
18. Insulated wall of a refrigerator 46
19. Fireless cooker 47
20. Fireless cooker with stone disks 48
21. Gas range having fireless cooker attachment, — insulated
oven and hoods .49
22. Method of folding filter paper 56
23. Utensil for steaming, — "steamer" 61
24. Jar of dried bread crumbs 72
25. Steam without pressure, and steam under pressure . 73
26. Apparatus to determine temperature at which eggs coagulate 87
27. Method of turning omelet upon a platter .... 95
28. Structure of meat 120
29. Club or Delmonico steak 121
30. Porterhouse 122
LIST OF ILLUSTRATIONS
Sirloin, — hip steak (portion next to porterhouse) .122
Sirloin, — flat bone (choice cut, in middle of sirloin section) 123 Sirloin, — round bone (next to rump and round) . . .123
First cut prime rib roast 124
Second cut prime rib roast 125
Blade rib roast (7th and 8th ribs) 126
Chuck rib roast (9th and 10th ribs) 126
Colonial fireplace, showing device for roasting meat . .127
Round 129
Chuck 130
Cuts of beef 135
Rump 140
English cut 141
Skirt steak ; flank steak 1 43
Gelatine pudding 149
Fish kettle, showing rack 1 53
Fish in paper bag, ready for the oven 1 55
Tea-ball teapot 1 77
Coffee percolator - . 1 79
Longitudinal section of wheat grain showing bran (outer coatings), floury part (interior of grain), and germ (base
of grain) 212
Composition of egg 221
Composition of milk 22 1
Growing yeast plants 229
Composition of wheat flour (average) 233
Composition of white bread 236
Composition of butter 253
Composition of celery 261
Composition of chestnut . . . . ... 264
Composition of walnut 264
Composition of apple 264
Composition of raisins 265
Composition of dried figs 265
Cuts of veal 267
Composition of round (beef) 269
Composition of fresh potato 269
Cuts of lamb and mutton 272
Lamb chops 274
Cuts of pork 277
XVI LIST OF ILLUSTRATIONS
69. Removing tendons from the leg of a fowl .... 279
70. Fowl trussed for roasting, — breast view . . . 28 1