Domestic science, principles and application

Lesson 20. Varieties of Baking Powder Biscuit Dough (con.) 129 Application — apple dumplings. Lesson 2L Bread — Yeast 131 Yeast — source, growth, kinds, action. Steamed mixtures. Application — Boston brown bread; suet pudding. Lesson 22. Bread 135 Bread — ingredients, methods of making, baking. Suggestions to teachers. Application — quick-process bread. Lesson 23. Bread — Rolls 141 Objects of . kneading and baking. Kinds of rolls. Suggestions to teachers. Application — rolls; German cofifeecake. Lesson 24. Protein — Meat 144 Meat — structure, composition, food value, object of cooking. Soups — kinds, food value, cuts used for, proportions. Application— brown soup stock; bouillon; vegetable soup. Lesson 25. Protein — Beef 151 Cuts of beef, cost, appearance, care, retaining juices, broiling, roasting. Application — broiling (oven demonstration). Lesson 26. Protein — Beef (continued) .... 157 Food value of beef. What to serve with beef. Application — pan broiling steak. Lesson 27. Protein — Beef (continued) . . . . 159 Cooking tough meats and left-overs — stewing. Application — beef stew; dumplings; hash. Lesson 28, Protein — Veal and Mutton .... 164 Veal — appearance, cuts, food value, cost. Lamb, Mutton — cuts, cost, food value. What to serve with them. Application— lamb chops; breaded veal. Lesson 29. Protein — Pork 170 Pork — cuts, food value, time for cooking, cost, what to serve with. Application — cooking pork; liver and bacon. Lesson 30. Protein — Poultry 175 Chicken — selection, dressing, cutting, food value, what to serve with. Application — roast chicken with stuffing. Lesson 31. Protein— Gelatin 180 Gelatin — source, commercial forms, effects of hot and cold water on, food value, directions for use. Application — gelatin jellies; desserts. Lesson 32. Left-overs 184 Ways of using left-overs of vegetables, bread, fish, and meat. Application — souffles; scalloped dishes. xii CONTENTS SECOND YEAR Page Lesson 1. Preservation of Food — Canning Fruit . 189 Bacteria. Reasons and methods for preserving food. Canning— principles, jars, directions. Application — canning peaches and pears. Lesson 2. Preservation of Food — Canning Vegetables . 198 Selection and preparation of vegetables. Methods of canning— intermittent heating, long boiling. Application — canned tomatoes, asparagus, beans. Lesson 3. Preservation of Food — Jellies, etc. . . 202 Jelly making — fruit, utensils, methods. Preserves, jams, and marmalades. Application — currant jelly; apple jelly. Lesson 4. Preservation of Food — Pickling . . . 210 Condiments and spices. Materials, directions, proportions, etc., for pickling. Application — peach, green tomato, and cucumber pickles. Lesson 5. Doughs — Cookies 215 Proportions of ingredients. Variations in cookie mixtures. Application — sugar cookies. Lesson 6. Drop Batters — Cookies 218 Application — drop cookies, chocolate cookies, rocks. Lesson 7. Fats and Oils. Frying Uncooked Mixtures . 220 Fats and oils — source, food value. Trying out fat; clarifying; tests for frying. Application — doughnuts; fritters. Lesson 8. Frying Cooked Mixtures 226 Croquettes — general proportions, thick white sauce, egging, crumbing. Application — croquettes: potato, rice, meat. Lesson 9. Pastry 229