7 1 . Fowl trussed for roasting, — back view . . . . 28 1 72. Composition of American cheese . 288 73. Composition of peanut 288 74. Some species of molds 290 75. The four types of bacteria 292 76. Canned fruit in steam cooker 297 77. Composition of sugar 317 78. Foods containing iron 324 79. Foods containing phosphorus 324 80. Cover of luncheon table laid for informal service . . 339 81. A wheel-tray 344 82. Method of holding knife and fork 348 83. Keeping fork in the left hand to carry food to the mouth . 349 84. The teaspoon should be placed in the saucer . . . 350 85. Method of holding soup spoon 351 86. illustrating the amount of heat represented by one Calorie . 358 87. Comparative weights of 100-Calorie portions of foods . . 360 88. 100-Calorie portions of foods 361 89. Utensils for measuring the ingredients of modified milk . 390 FOREWORD In " The Ethics of the Dust," Ruskin says : " Cooking means the knowledge of Medea, and of Circe, and of Calypso, and of Helen, and of Rebekah, and of the Queen of Sheba. It means the knowledge of all herbs, and fruits, and balms, and spices, and of all that is healing and sweet in fields and groves, and savory in meats ; it means carefulness and inventiveness and watchfulness and willingness, and readiness of appliance ; it means the economy of your great-grandmothers, and the science of modern chemists ; it means much tasting and no wast- ing; it means English thoroughness, and French art, and Arabian hospitality ; and it means, in fine, that you are to be perfectly and always 'Ladies' — loaf-givers." These words from the lips of one who devoted his life to the correlation of the beautiful and useful show that he considered cooking no homely art. And indeed it is an 2 THE COOKING OP FOODS art that calls for much knowledge and skill and is worthy of one's best effort. It is not enough to follow directions in a recipe. One must infuse into cooking one's own thought and ingenuity. There are many things one needs to know concerning the foods one is to prepare. Before purchasing foods one should know what foods to select at market, — whence they come, how they are prepared for market, by what means they are transported, and how they are taken care of in the market. Since intelligent expenditure of the income is necessary for thrifty living, one needs to know how to get the best values in foods. For this, the composition and nutritive value of foods must be known. There are a great variety of foods in the present-day market; some are rich in nu- trients ; others contain little nourishment, yet are high in price. After the foods have been purchased, the pupil should know how to prepare tnem. If he would attain the art of cook- ing, he must strive to understand perfectly what he is doing. This means that he must think, i.e. observe and reason, as he works. For example, as the pupil works from this text, he will learn the effect of heat upon the various materials con- tained in foods. If a food is to be cooked at simmering temperature, he must think of the effect of slight and of intense heat upon the materials making up the food and then draw his conclusions as to why cooking at simmering temperature brings better results than cooking at boiling or baking temperature. Also the results of every process of cooking should be observed. Careful observations should be made when work is not successful. There is no such thing as " good luck " in cooking. There is a cause for every failure. The cause of the failure should be found and the remedy ascertained. The same mistake should never be made a second time. Progress is sure to result from such an attitude towards FOREWORD work. Moreover, confidence in the result of one's work is gained. This is of incalculable value, besides being a great satisfaction, to the home-keeper.

AI-modernized reading of the original text

7 1 . Fowl trussed for roasting, — back view . . . . 28 1 72. Composition of American cheese . 288 73. Composition of peanut 288 74. Some species of molds 290 75. The four types of bacteria 292 76. Canned fruit in steam cooker 297 77. Composition of sugar 317 78. Foods containing iron 324 79. Foods containing phosphorus 324 80. Cover of luncheon table laid for informal service . . 339 81. A wheel-tray 344 82. Method of holding knife and fork 348 83. Keeping fork in the left hand to carry food to the mouth . 349 84. The teaspoon should be placed in the saucer . . . 350 85. Method of holding soup spoon 351 86. illustrating the amount of heat represented by one Calorie . 358 87. Comparative weights of 100-Calorie portions of foods . . 360 88. 100-Calorie portions of foods 361 89. Utensils for measuring the ingredients of modified milk . 390 FOREWORD In " The Ethics of the Dust," Ruskin says : " Cooking means the knowledge of Medea, and of Circe, and of Calypso, and of Helen, and of Rebekah, and of the Queen of Sheba. It means the knowledge of all herbs, and fruits, and balms, and spices, and of all that is healing and sweet in fields and groves, and savory in meats ; it means carefulness and inventiveness and watchfulness and willingness, and readiness of appliance ; it means the economy of your great-grandmothers, and the science of modern chemists ; it means much tasting and no wasting; it means English thoroughness, and French art, and Arabian hospitality ; and it means, in fine, that you are to be perfectly and always 'Ladies' — loaf-givers." These words from the lips of one who devoted his life to the correlation of the beautiful and useful show that he considered cooking no homely art. And indeed it is an art that calls for much knowledge and skill and is worthy of one's best effort. It is not enough to follow directions in a recipe. One must infuse into cooking one's own thought and ingenuity. There are many things one needs to know concerning the foods one is to prepare. Before purchasing foods one should know what foods to select at market, — whence they come, how they are prepared for market, by what means they are transported, and how they are taken care of in the market. Since intelligent expenditure of the income is necessary for thrifty living, one needs to know how to get the best values in foods. For this, the composition and nutritive value of foods must be known. There are a great variety of foods in the present-day market; some are rich in nutrients ; others contain little nourishment, yet are high in price. After the foods have been purchased, the pupil should know how to prepare tnem. If he would attain the art of cooking, he must strive to understand perfectly what he is doing. This means that he must think, i.e. observe and reason, as he works. For example, as the pupil works from this text, he will learn the effect of heat upon the various materials contained in foods. If a food is to be cooked at simmering temperature, he must think of the effect of slight and of intense heat upon the materials making up the food and then draw his conclusions as to why cooking at simmering temperature brings better results than cooking at boiling or baking temperature. Also the results of every process of cooking should be observed. Careful observations should be made when work is not successful. There is no such thing as " good luck " in cooking. There is a cause for every failure. The cause of the failure should be found and the remedy ascertained. The same mistake should never be made a second time. Progress is sure to result from such an attitude towards FOREWORD work. Moreover, confidence in the result of one's work is gained. This is of incalculable value, besides being a great satisfaction, to the home-keeper.

A text-book of cooking