Style. Serving Without a Maid.
Notes and Home Work.
EXERCISE VIII.
Eggs . . .122
Class Discussions — Structure. Composition. Spoiling. Preservation.
Tests for Fresh Eggs. Effects of Heat on Albumin. Practical Hints.
Laboratory Exercises — Soft Cooked. Hard Cooked. Goldenrod. Creamed.
Scrambled. French Omelet. Poached Egg on Toast.
Notes and Home Work.
EXERCISE IX.
Milk . . 134
Class Discussions — History. Composition. Care of Milk. Pasteurization.
Sterilization.
TABLE OP CONTENTS
Laboratory Exercises — Butter. Cottage Cheese No. 1. Cottage Cheese
No. 2. Rennet Dessert. Chocolate Sauce.
Notes and Home Work.
EXERCISE X.
Custards . . . 146
Class Discussions — Kinds. Composition, Tests for Custards. Hints in
Making. ~
Laboratory Exercises — Baked Custard. Soft Custard. Floating Island.
Tapioca Cream. Strawberry Custard.
Notes and Home Work.
EXERCISE XI.
Meat .... .157
Class Discussions — Structure. Cuts of Meat. Uses of Different Cuts.
Location of Different Cuts by Diagrams. Distinguishing Features of
Steaks. Composition. Cooking of Meats.
Laboratory Exercises — Pan Broiled. Hamburg. Creole Steak. Beef
Stew. Beef Pot Roast. Veal Loaf. Broiled Bacon'. Apple Sauce.
Notes and Home Work.
EXERCISE XII.
Beveeages. Tea, Coffee and Cocoa . . ... 177
Class Discussions — History. Composition. Manufacture. Hints in Making.
Laboratory Exercises — Hot Tea. Iced Tea. Boiled Coffee. Cold Water
Coffee. Filtered Coffee. Iced Coffee. Cocoa. Chocolate.
Notes and Home Work.
EXERCISte XIII.
Flouk Mixtures . . . 192
Class Discussions — Structure. Composition. Kinds of Flour. Kinds of
Batters. Methods of Putting Flour Mixtures Together. Batter Method.
Baking.
Laboratory Exercises — Griddle Cakes. Plain Muffins. Graham Muffins.
Rice Muffins. Corn Cakes.
Notes and Home Work.
EXERCISE XIV.
Leavening Agents . . , . . . . 205
Class Discussions — Methods of Making Batters Light. Baking Powder.
Experiments. General Proportions of Cream of Tartar, Molasses and
Sour Milk with Soda.
Laboratory Exercises — Making of Baking Powder. Ginger Bread. Ginger
Drops, Vanilla Sauce. Rolled Ginger Bread.
Notes and Home Work.
EXERCISE XV.
I
Quick Doughs . . . 215
Notes and Home Work.
Class Discussions — Dough Method of Mixing.
Laboratory Exercises — Baking Powder Biscuits. Drop Biscuits. Egg Tea
Rolls. Cinnamon Rolls. Cheese Biscuits.
TABLE OF CONTENTS
EXERCISE XVI.
Bbead Making . . . 223
Class Discussions — History. Structure of Yeast. Effect of Heat on Yeast
Plant Experiments. Kinds of Yeast. Liquids Used.- Points in Bread
Making. Directions for Kneading. Method of Mixing. Score Card for
Bread-making. Amount of Yeast Needed.
Laboratory Exercises — Raised Buckwheat Cakes. Raised Muffins. Bread.
Raisin Bread. Graham Bread. Raised Biscuits.
Notes and Home Work.
EXERCISE XYII.
Cake Mixtures axd Puddings .. 241
Class Discussions — Kinds. Method of Mixing. Baking. Cookies. Pud-
dings.
Laboratory Exercises — Feather Cake. Spice Cake. Uncooked Icing. Oat-
flake Cookies. Eggless Cookies. Peanut Cookies. Scottish Macaroons.
Rice Pudding. Bread Pudding. Bread and Butter Pudding. Cottage
Pudding. Brown Betty. Hard Sauce.
Notes and Home Work.
EXERCISE XVIII.
Salads . 255
Class Discussions — History. Description of Salad Plants. Food Value.
Care of Plants. Garnishes. Points in Salad. Making.
Laboratory Exercises — Salad Dressings: French, Boiled, Cream. Salads:
Cabbage, Potato I and II, Cucumber and Tomato, Daisy, Water Lily,
Stuffed Egg, Salmon, Banana, Waldorf.
Notes and Home Work.
EXERCISE XIX.
Ices and Ice Ceeams 270
Page 1
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
Style. Serving Without a Maid. Notes and Home Work.
EXERCISE VIII.
Eggs . . .122
Class Discussions — Structure. Composition. Spoiling. Preservation.
Tests for Fresh Eggs. Effects of Heat on Albumin. Practical Hints. Laboratory Exercises — Soft Cooked. Hard Cooked. Goldenrod. Creamed.
Scrambled. French Omelet. Poached Egg on Toast. Notes and Home Work.
EXERCISE IX. Milk . . 134
Class Discussions — History. Composition. Care of Milk. Pasteurization. Sterilization.
TABLE OP CONTENTS
Laboratory Exercises — Butter. Cottage Cheese No. 1. Cottage Cheese
No. 2. Rennet Dessert. Chocolate Sauce. Notes and Home Work.
EXERCISE X.
Custards . . . 146
Class Discussions — Kinds. Composition, Tests for Custards. Hints in
Making. ~ Laboratory Exercises — Baked Custard. Soft Custard. Floating Island.
Tapioca Cream. Strawberry Custard. Notes and Home Work.
EXERCISE XI.
Meat .... .157
Class Discussions — Structure. Cuts of Meat. Uses of Different Cuts.
Location of Different Cuts by Diagrams. Distinguishing Features of
Steaks. Composition. Cooking of Meats.
Laboratory Exercises — Pan Broiled. Hamburg. Creole Steak. Beef
Stew. Beef Pot Roast. Veal Loaf. Broiled Bacon. Apple Sauce. Notes and Home Work.
EXERCISE XII. Beveeages. Tea, Coffee and Cocoa . . ... 177
Class Discussions — History. Composition. Manufacture. Hints in Making. Laboratory Exercises — Hot Tea. Iced Tea. Boiled Coffee. Cold Water
Coffee. Filtered Coffee. Iced Coffee. Cocoa. Chocolate. Notes and Home Work.
EXERCISE XIII.
Flouk Mixtures . . . 192
Class Discussions — Structure. Composition. Kinds of Flour. Kinds of
Batters. Methods of Putting Flour Mixtures Together. Batter Method.
Baking.
Laboratory Exercises — Griddle Cakes. Plain Muffins. Graham Muffins.
Rice Muffins. Corn Cakes. Notes and Home Work.
EXERCISE XIV.
Leavening Agents . . , . . . . 205
Class Discussions — Methods of Making Batters Light. Baking Powder.
Experiments. General Proportions of Cream of Tartar, Molasses and
Sour Milk with Soda.
Laboratory Exercises — Making of Baking Powder. Ginger Bread. Ginger
Drops, Vanilla Sauce. Rolled Ginger Bread. Notes and Home Work.
EXERCISE XV. Quick Doughs . . . 215
Notes and Home Work.
Class Discussions — Dough Method of Mixing.
Laboratory Exercises — Baking Powder Biscuits. Drop Biscuits. Egg Tea Rolls. Cinnamon Rolls. Cheese Biscuits.
TABLE OF CONTENTS
EXERCISE XVI. Bbead Making . . . 223
Class Discussions — History. Structure of Yeast. Effect of Heat on Yeast Plant Experiments. Kinds of Yeast. Liquids Used.- Points in Bread Making. Directions for Kneading. Method of Mixing. Score Card for Bread-making. Amount of Yeast Needed. Laboratory Exercises — Raised Buckwheat Cakes. Raised Muffins. Bread.
Raisin Bread. Graham Bread. Raised Biscuits. Notes and Home Work.
EXERCISE XVII. Cake Mixtures axd Puddings .. 241
Class Discussions — Kinds. Method of Mixing. Baking. Cookies. Puddings. Laboratory Exercises — Feather Cake. Spice Cake. Uncooked Icing. Oatflake Cookies. Eggless Cookies. Peanut Cookies. Scottish Macaroons. Rice Pudding. Bread Pudding. Bread and Butter Pudding. Cottage Pudding. Brown Betty. Hard Sauce. Notes and Home Work.
EXERCISE XVIII.
Salads . 255
Class Discussions — History. Description of Salad Plants. Food Value.
Care of Plants. Garnishes. Points in Salad. Making. Laboratory Exercises — Salad Dressings: French, Boiled, Cream. Salads: Cabbage, Potato I and II, Cucumber and Tomato, Daisy, Water Lily, Stuffed Egg, Salmon, Banana, Waldorf. Notes and Home Work.
EXERCISE XIX. Ices and Ice Ceeams 270