Lesson 1. Life Essentials. Further Working Directions 15
Air. Water. Food — definition, classification, and functions.
Tables of abbreviations and measures. Rules for working.
Lesson 2. Heat. Combustion. Fuel 27
Study of fire. Fuel. Stoves and ranges and their care.
Electric appliances. Fireless cookers. Application.
Lesson 3. Cooking. Carbohydrates — Potatoes . . 37
Methods of cooking. Study of starch. Study of the potato.
Application — cooking potatoes.
Lesson 4. Carbohydrates — Vegetables .... 44
Vegetables — classes, composition, food value, rules for cook-
ing. White sauces. Application — cooking vegetables; medium
white sauce.
Lesson 5. Carbohydrates — Cereals. Rice .... 52
Cereals — kinds, composition, structure, food value, time for
cooking. Rice — cultivation, food value. Application — cooking
cereals: boiling, steaming.
Lesson 6. Carbohydrates — Cereals. Wheat ... 58
Wheat — production, kinds, structure, composition, food value.
Macaroni. Application — cooking macaroni; buttered crumbs;
tomato sauce.
Digestion and its Relation to Cookery .... 63
Purpose of digestion. How food is dissolved. Relation of
cookery to digestion. Outline table.
Lesson 7. Carbohydrates — Fruit 67
Fruit, fresh ^nd dried — composition, food value, cooking.
Application — cooking apples, cranberries, prunes; fruit cock-
tails.
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Page
Lesson 8. Soups 72
Soups with and without stock — general proportions and
directions, food value. White sauce. Application — cream
soups; croutons.
Lesson 9. Protein — Eggs 75
Eggs — structure, composition, food value, testing, care, pre-
servation. Effect of heat on albumen. Application — cooking
eggs.
Lesson 10. Protein — Eggs (continued) .... 81
How to break eggs. Combining mixtures — stirring, beating,
folding. Application — omelets: demonstration and class work.
Lesson 11. Protein — Milk 86
Milk — composition, food value, purchase and care, souring,
pasteurizing. Condensed milk. Application — custards, boiled
and baked.
Lesson 12. Milk Products 92
Cream, skim milk, butter, butter substitutes, cheese — kinds,
composition, food value. Application — cheese dishes: souffle;
cottage cheese; Welsh rarebit.
Lesson 13. Beverages 101
Tea, coffee, chocolate, cocoa — sources, composition, food
value, preparation for market and table. Application — tea;
coffee (demonstration) ; chocolate.
Lesson 14. Quick Breads — Thin Batters .... 108
Batters and doughs. Leavening agents. Mixing and baking
quick breads. Application — (air and steam as leavening agents)
thin batters: pop-overs; griddle cakes.
Lesson 15. Quick Breads — Baking Powder . . . . 113
Baking powder — composition and action, kinds, proportion
with flour. Application — rich batters: muffins.
Lesson 16. Quick Breads — Thick Batters . . . . 117
Corn — kinds, composition, corn products, food value. Appli-
cation— (soda and acid as leavening agents) corn bread; corn-
meal muffins.
Lesson 17. Quick Breads — Soda 121
Action of soda, proportions. Application — gingerbread.
Lesson 18. Quick Breads — Soft Dough .... 123
Flour — kinds, manufacture, composition, testing. Applica-
tion— baking powder biscuit.
Lesson 19. Varieties of Baking Powder Biscuit Dough . 127
Varieties for desserts. Application — fruit shortcakes.
CONTENTS xi
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Page 2
Presented as published in 1914. 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
Lesson 1. Life Essentials. Further Working Directions 15 Air. Water. Food — definition, classification, and functions. Tables of abbreviations and measures. Rules for working.
Lesson 2. Heat. Combustion. Fuel 27
Study of fire. Fuel. Stoves and ranges and their care. Electric appliances. Fireless cookers. Application.
Lesson 3. Cooking. Carbohydrates — Potatoes . . 37
Methods of cooking. Study of starch. Study of the potato. Application — cooking potatoes.
Lesson 4. Carbohydrates — Vegetables .... 44
Vegetables — classes, composition, food value, rules for cooking. White sauces. Application — cooking vegetables; medium white sauce.
Lesson 5. Carbohydrates — Cereals. Rice .... 52 Cereals — kinds, composition, structure, food value, time for cooking. Rice — cultivation, food value. Application — cooking cereals: boiling, steaming.
Lesson 6. Carbohydrates — Cereals. Wheat ... 58 Wheat — production, kinds, structure, composition, food value. Macaroni. Application — cooking macaroni; buttered crumbs; tomato sauce.
Digestion and its Relation to Cookery .... 63 Purpose of digestion. How food is dissolved. Relation of cookery to digestion. Outline table.
Lesson 7. Carbohydrates — Fruit 67
Fruit, fresh ^nd dried — composition, food value, cooking. Application — cooking apples, cranberries, prunes; fruit cocktails.
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X CONTENTS
Page
Lesson 8. Soups 72
Soups with and without stock — general proportions and directions, food value. White sauce. Application — cream soups; croutons.
Lesson 9. Protein — Eggs 75
Eggs — structure, composition, food value, testing, care, preservation. Effect of heat on albumen. Application — cooking eggs. Lesson 10. Protein — Eggs (continued) .... 81
How to break eggs. Combining mixtures — stirring, beating, folding. Application — omelets: demonstration and class work.
Lesson 11. Protein — Milk 86
Milk — composition, food value, purchase and care, souring, pasteurizing. Condensed milk. Application — custards, boiled and baked.
Lesson 12. Milk Products 92
Cream, skim milk, butter, butter substitutes, cheese — kinds, composition, food value. Application — cheese dishes: souffle; cottage cheese; Welsh rarebit.
Lesson 13. Beverages 101
Tea, coffee, chocolate, cocoa — sources, composition, food value, preparation for market and table. Application — tea; coffee (demonstration) ; chocolate.
Lesson 14. Quick Breads — Thin Batters .... 108 Batters and doughs. Leavening agents. Mixing and baking quick breads. Application — (air and steam as leavening agents) thin batters: pop-overs; griddle cakes.
Lesson 15. Quick Breads — Baking Powder . . . . 113 Baking powder — composition and action, kinds, proportion with flour. Application — rich batters: muffins.
Lesson 16. Quick Breads — Thick Batters . . . . 117 Corn — kinds, composition, corn products, food value. Application— (soda and acid as leavening agents) corn bread; cornmeal muffins.
Lesson 17. Quick Breads — Soda 121
Action of soda, proportions. Application — gingerbread.
Lesson 18. Quick Breads — Soft Dough .... 123 Flour — kinds, manufacture, composition, testing. Application— baking powder biscuit.
Lesson 19. Varieties of Baking Powder Biscuit Dough . 127 Varieties for desserts. Application — fruit shortcakes.
CONTENTS xi
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