Method. — Cut the end from each baked potato, or cut
in half lengthwise, scrape out the inside with a fork, and
mash the center with a fork. Season it with the salt,
pepper, butter and milk. Add the beaten white, reserving
part of it for the top. Fill the skins with the mixture,
brush over the top with the egg and return to the oven
until browned.
Grated cheese may be sprinkled on the top for a change.
Minced meat may be added to the potato. Ham or chicken
would be good.
(Basis for 2 girls, 1 potato.)
LESSON 3
COOKING. CARBOHYDRATES— POTATOES
Cooking is the application of heat to food to prepare it
for eating.
Reasons for Cooking. — Food is cooked for any or all
of the following reasons: —
1. To make it more easily chewed and digested.
2. To improve its flavor and appearance.
3. To kill any germs and parasites it may contain.
Methods of Cooking. — The method to be used in cook-
ing a food depends, among other things, upon (a) the
nature of the food and (b) whether it is desired to extract,
partially extract, or retain the juices. The heat is applied
in a variety of ways: by (1) radiation, (2) hot water or
steam, (3) hot fat, (4) hot metal, and by combinations of
these.
1. Boiling is cooking in boiling water. In this case
the cooking water is usually drained off and not used.
2. Stewing is long, slow cooking in water below the
boiling point. The pot is tightly covered, and the enclosed
steam assists in the cooking. The liquids are usually
served with the dish as gravy or are made into soup.
3. Steaming is cooking by either moist steam, as in a
steamer over boiling water, or by dry steam, as in a double
boiler.
4. Roasting\ In the olden days meats, especially,
5. Broiling /were commonly cooked in the direct heat
of a glowing fire or over a bed of coals. Small pieces were
broiled and larger ones roasted, a tin reflector being used
for the latter.
(37)
38 DOMESTIC SCIENCE
6. Pan broiling is cooking in a hot frying pan. It is
used when it is not convenient to broil directly over the fire.
7. Baking is cooking in an oven. It is quite the same
as roasting and broiling, which it has superseded. Batters,
doughs, and vegetables are usually spoken of as baked in
an oven, and meats as roasted.
8. Pan baking is cooking on a hot griddle, as pancakes
are cooked.
9. Frying is cooking by dipping or immersing in hot fat.
Fat, unlike water, will heat to a temperature of 500° or
greater. Doughnuts, fish, and potatoes are foods com-
monly fried.
10. Santeing is cooking in a small amount of hot fat.
Omelets and hashed browned potatoes are sauted.
11. Braising is cooking in a small amount of water
or stock in a covered dish in an oven. It is a combination
of stewing and baking.
12. Fricasseeing is a combination of frying and stewing.
STARCH
Starch, in prepared form, is a fine white powder, con-
sisting of tiny starch grains. It is a carbohydrate.
Source. — It is found in the vegetable world and is
most abundant in the cereals, tapioca, potatoes, and other
vegetable products. Starch is not formed in the animal
body.
Food Value. — Starch gives heat and energy to the body
but does not build or repair tissues, and when used alone
it cannot sustain life; it must be used with tissue-forming
foods. Starch must be changed to sugar by digestion
before it can be used in the body.
Page 21
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
Method. — Cut the end from each baked potato, or cut in half lengthwise, scrape out the inside with a fork, and mash the center with a fork. Season it with the salt, pepper, butter and milk. Add the beaten white, reserving part of it for the top. Fill the skins with the mixture, brush over the top with the egg and return to the oven until browned.
Grated cheese may be sprinkled on the top for a change. Minced meat may be added to the potato. Ham or chicken
would be good.
(Basis for 2 girls, 1 potato.)
COOKING. CARBOHYDRATES— POTATOES
Cooking is the application of heat to food to prepare it for eating.
Reasons for Cooking. — Food is cooked for any or all of the following reasons: —
1. To make it more easily chewed and digested.
2. To improve its flavor and appearance.
3. To kill any germs and parasites it may contain.
Methods of Cooking. — The method to be used in cooking a food depends, among other things, upon (a) the nature of the food and (b) whether it is desired to extract, partially extract, or retain the juices. The heat is applied in a variety of ways: by (1) radiation, (2) hot water or steam, (3) hot fat, (4) hot metal, and by combinations of these.
1. Boiling is cooking in boiling water. In this case the cooking water is usually drained off and not used.
2. Stewing is long, slow cooking in water below the boiling point. The pot is tightly covered, and the enclosed steam assists in the cooking. The liquids are usually served with the dish as gravy or are made into soup.
3. Steaming is cooking by either moist steam, as in a steamer over boiling water, or by dry steam, as in a double boiler.
4. Roasting\ In the olden days meats, especially,
5. Broiling /were commonly cooked in the direct heat of a glowing fire or over a bed of coals. Small pieces were broiled and larger ones roasted, a tin reflector being used for the latter.
(37)
6. Pan broiling is cooking in a hot frying pan. It is used when it is not convenient to broil directly over the fire.
7. Baking is cooking in an oven. It is quite the same as roasting and broiling, which it has superseded. Batters, doughs, and vegetables are usually spoken of as baked in an oven, and meats as roasted.
8. Pan baking is cooking on a hot griddle, as pancakes are cooked.
9. Frying is cooking by dipping or immersing in hot fat. Fat, unlike water, will heat to a temperature of 500° or greater. Doughnuts, fish, and potatoes are foods commonly fried.
10. Santeing is cooking in a small amount of hot fat. Omelets and hashed browned potatoes are sauted.
11. Braising is cooking in a small amount of water or stock in a covered dish in an oven. It is a combination of stewing and baking.
12. Fricasseeing is a combination of frying and stewing.
STARCH
Starch, in prepared form, is a fine white powder, consisting of tiny starch grains. It is a carbohydrate.
Source. — It is found in the vegetable world and is most abundant in the cereals, tapioca, potatoes, and other vegetable products. Starch is not formed in the animal body.
Food Value. — Starch gives heat and energy to the body but does not build or repair tissues, and when used alone it cannot sustain life; it must be used with tissue-forming foods. Starch must be changed to sugar by digestion before it can be used in the body.