LIBRARY
ANNEX
2
Sfudlenf s ManuaJ,
in Household! Arts
FOOD AND COOKERY
MARTHA L. METCALF
5fem fork
\>mt (College of JKgrtculture
At Qftirnell IniuerBttH
3tl(aca, N. g.
Student's manual in household arts; food
3 1924 003 578 394
Cornell University
Library
The original of tiiis book is in
tine Cornell University Library.
There are no known copyright restrictions in
the United States on the use of the text.
http://www.archive.org/details/cu31924003578394
STUDENT'S MANUAL^
— IN —
HOUSEHOLD ARTS
FOOD y COOKERY
STUDENT'S MANUAL
IN
HOUSEHOLD ARTS
FOOD AND COOKERY
BY
MARTHA L. METCALF, B. S. '^
(COLUMBIA UNIVEESITY) .
^^^'■: ,
DIRECTOR OF DOMESTIC SCIENCE, STATE NORMAL ; SCHOOL, MOOPHEAD,
MINNESOTA; FORMERLY ASSISTANT MICROSCOPIST,'. U. ,S. DEPARTMENT
OP AGRICULTURE; INSTRUCTOR IN DOMESTIC SCIBNCEi SPETER
SCHOOL, UNIVERSITY. SETTLEMENT, NEW YORK CITY; IN-
STRUCTOR IN DOMESTIC SCIENCE, INDIANAPOLIS,
PUBLIC SCHOOLS. ^/,
AND AUTHOR OF ^Mi
PROGRESSIVE SYSTEM OF DOMESTIC SCIENCE
INDIANAPOLIS
INDUSTRIAL EDUCATION COMPANY
1915
COPYRIGHT, 1915
INDUSTRIAL EDUCATION COMPANY
TABLE OF CONTENTS
PAGE
Preface ... . . . . . iii
Suggestions to Teachers ... . . . v
Bibliography . . . . , . . . vi
General Instructions . 1
Class Discussions — Duties of Housekeepers. Eules for Cooking. Ab-
breviations. Measures. How to Wash Dishes.
Notes and Home Work.
Sink 14
Suggestions for Choosing. Its Care.
Notes and Home Work.
Garbage Pail 19
Care. Garbage Consumer.
Refrigerator . . ... .21
Daily Care. Weekly Cleaning. Suggestions for Choosing. Notes and
Home Work.
Gas Range ... . . 28
Care. Method of Lighting.
Coal Range . .... 31
Care. Method of Building Fire.
Kerosene Stove . . . ... 34
Care. Notes and Home Work.
Sweeping and Dusting . . . . . ... 39
Notes and Home Work.
EXERCISE I.
Vegetables . .... 45
Class Discussions — Classification. Composition. Methods of Cooking.
White Potato — • History. Structure. Composition. Buying and Storing.
Ways of Cooking.
Laboratory Exercises — Baked, Boiled, Mashed and Creamed Potatoes.
Notes and Home Work.
EXERCISE II.
Rice . ■ ... ... .56
Class Discussions — History. Preparation for Market. Classification.
Composition. Ways of Serving.
Laboratory Exercises — Boiled Rice. Steamed Rice. Rice with Parsley.
Rice with Tomato Sauce. Curry Sauce. Esealloped.
Notes and Home Work.
TABLE OF CONTENTS
EXERCISE III.
Cereal Breakfast Foods . 68
Class Discussions — Composition. Buying and Storing. Classification.
Cooking and Digestion of Starch. Use of Double Boiler.
Laboratory Exercises — Rolled Oats with Bananas. Cream of Wheat
with Raisins. Corn Meal Mush. Fried Mush. Baked Apple.
Notes and Home Work.
EXERCISE IV.
Creamed Dishes . . 79
Class Discussions — Sauces as to History. Sauces as to Value.
Laboratory Exercises — Thin White Sauce, Medium White Sauce, Thick
White Sauce. Methods of Mixing. Cream Toast. Creamed Cabbage.
Creamed Peas. Creamed Dried Beef. Creamed Salt Codfish.
Notes and Home Work.
EXERCISE V.
Cream Soups . . 89
Class Discussions — Classification. General Rules for Preparation. Serving
Soup. Value of Cream SoUps. .
Laboratory Exercises — Cracker Soup. Cream of Corn Soup. Potato Soup.
Cream of Tomato Soup. Cream of Asparagus Soup. Cream of Salmon
. Soup. Croutons. Toast Fingers. Bread Sticks.
Notes and Home Work.
EXERCISE VI.
The Dining Room 99
Class Discussions — Importance. Decorations. Furniture. Floors, Daily
Care. AVeekly Cleaning.
Laboratory Exercises — Experiments for Bacteria in Dust.
Notes and Home Work.
EXERCISE VII.
Table Setting axd Serving . . . 108
Class Discussions — Laying of Table. Serving (English, Russian, Com-
promise). Suggestions for Any Manner of Serving.
Laboratory Exercises — Serving Three-Course Luncheon, Compromise
Page 0
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
LIBRARY
ANNEX
Student's Manual in Household Arts
MARTHA L. METCALF
New York
State College of Agriculture
At Cornell University, Ithaca, N. Y.
Student's manual in household arts; food
3 1924 003 578 394
Cornell University Library
The original of this book is in the Cornell University Library.
There are no known copyright restrictions in the United States on the use of the text.
http://www.archive.org/details/cu31924003578394
STUDENT'S MANUAL
— IN —
HOUSEHOLD ARTS
STUDENT'S MANUAL
IN
HOUSEHOLD ARTS
BY
MARTHA L. METCALF, B. S.
(Columbia University).
DIRECTOR OF DOMESTIC SCIENCE, STATE NORMAL ; SCHOOL, MOORHEAD, MINNESOTA; FORMERLY ASSISTANT MICROSCOPIST, U. S. DEPARTMENT OP AGRICULTURE; INSTRUCTOR IN DOMESTIC SCIENCE, SPETER SCHOOL, UNIVERSITY. SETTLEMENT, NEW YORK CITY; INSTRUCTOR IN DOMESTIC SCIENCE, INDIANAPOLIS, PUBLIC SCHOOLS. ^/,
AND AUTHOR OF
PROGRESSIVE SYSTEM OF DOMESTIC SCIENCE
INDIANAPOLIS
INDUSTRIAL EDUCATION COMPANY
COPYRIGHT, 1915 INDUSTRIAL EDUCATION COMPANY
TABLE OF CONTENTS
PAGE
Preface ... . . . . . iii
Suggestions to Teachers ... . . . v
Bibliography . . . . , . . . vi
General Instructions . 1
Class Discussions — Duties of Housekeepers. Rules for Cooking. Abbreviations. Measures. How to Wash Dishes. Notes and Home Work.
Sink 14
Suggestions for Choosing. Its Care. Notes and Home Work.
Garbage Pail 19
Care. Garbage Consumer.
Refrigerator . . ... .21
Daily Care. Weekly Cleaning. Suggestions for Choosing. Notes and Home Work.
Gas Range ... . . 28
Care. Method of Lighting.
Coal Range . .... 31
Care. Method of Building Fire.
Kerosene Stove . . . ... 34
Care. Notes and Home Work.
Sweeping and Dusting . . . . . ... 39
Notes and Home Work.
EXERCISE I.
Vegetables . .... 45
Class Discussions — Classification. Composition. Methods of Cooking.
White Potato — • History. Structure. Composition. Buying and Storing.
Ways of Cooking. Laboratory Exercises — Baked, Boiled, Mashed and Creamed Potatoes. Notes and Home Work.
EXERCISE II.
Rice . ■ ... ... .56
Class Discussions — History. Preparation for Market. Classification.
Composition. Ways of Serving. Laboratory Exercises — Boiled Rice. Steamed Rice. Rice with Parsley.
Rice with Tomato Sauce. Curry Sauce. Escalloped. Notes and Home Work.
TABLE OF CONTENTS
EXERCISE III. Cereal Breakfast Foods . 68
Class Discussions — Composition. Buying and Storing. Classification.
Cooking and Digestion of Starch. Use of Double Boiler. Laboratory Exercises — Rolled Oats with Bananas. Cream of Wheat
with Raisins. Corn Meal Mush. Fried Mush. Baked Apple. Notes and Home Work.
EXERCISE IV. Creamed Dishes . . 79
Class Discussions — Sauces as to History. Sauces as to Value. Laboratory Exercises — Thin White Sauce, Medium White Sauce, Thick
White Sauce. Methods of Mixing. Cream Toast. Creamed Cabbage.
Creamed Peas. Creamed Dried Beef. Creamed Salt Codfish. Notes and Home Work.
EXERCISE V.
Cream Soups . . 89
Class Discussions — Classification. General Rules for Preparation. Serving
Soup. Value of Cream Soups. . Laboratory Exercises — Cracker Soup. Cream of Corn Soup. Potato Soup. Cream of Tomato Soup. Cream of Asparagus Soup. Cream of Salmon . Soup. Croutons. Toast Fingers. Bread Sticks. Notes and Home Work.
EXERCISE VI.
The Dining Room 99
Class Discussions — Importance. Decorations. Furniture. Floors. Daily
Care. Weekly Cleaning. Laboratory Exercises — Experiments for Bacteria in Dust. Notes and Home Work.
EXERCISE VII. Table Setting axd Serving . . . 108
Class Discussions — Laying of Table. Serving (English, Russian, Compromise). Suggestions for Any Manner of Serving. Laboratory Exercises — Serving Three-Course Luncheon, Compromise