Essentials, proportions, methods, two-crust pies, time for bak- ing. Application — two-crust pies: apple. Lesson 10. Pastry (continued) 235 Food value of pastry. One-crust pies. Tins. Application — lemon pie; custard pie. Lesson 11. Carbohydrates — Sugar, Candy .... 238 Sugar — sources, kinds, manufacture, forms, food value, effects of heat on. Application — candy. Lesson 12. Protein — Fish 243 Fish — composition, kinds, structure, food value, appearance, cleaning, skinning, boning, cooking. Application — baked fish (demonstration); fish sauces. CONTENTS xiii Page Lesson 13. Protein — Fish (continued) 249 Application — frying, sauteing, broiling fish. Lesson 14. Protein — Fish (continued) 252 Preservation and cost of fish. Left-overs. Application — creamed codfish; fish croquettes; fish balls. Lesson 15. Protein — Shellfish 254 Oysters — source, season, growth, food value, to open, to clean, blue points. Clams, lobsters, shrimps. Application — cooking oysters: stews> fried. Lesson 16. Salads 259 Essentials of a salad, points in favor, garnishing, salad dress- ings, what to serve with salads. Application — salad dressings; salads. Lesson 17. Cakes without Butter 264 Cake — classes, rules for making, utensils, oven tests. Applica- tion— sponge cake and angel food. Lesson 18. Cakes with Butter ...... 268 Method of mixing, oven tests, pans, frosting, proportions of materials, variations. Application — plain cake; cup cakes. Lesson 19. Layer Cakes 271 Points of a good cake, time for baking. Application — choco- late and white cakes; frostings. Lesson 20. Loaf Cakes 273 Time for baking loaf cakes. Application — gold, caramel, and nut cakes. Lesson 21. Hot Desserts — Puddings 276 Methods of cooking, preparation of materials. Application — suet and bread puddings; pudding sauces. Lesson 22. Cold Desserts 280 Application — floating island; chocolate cream pudding; prune whip. Lesson 23. Sandwiches 282 Materials, shapes, preparation, serving. 24 suggestions for sandwiches. Application — egg and meat sandwiches. Lesson 24. Frozen Mixtures — Ices 286 Classes of frozen mixtures. Ices — classes. The freezing mix- ture. Methods of freezing and packing. Application — ices and sherbets. xiv CONTENTS Page Lesson 25. Frozen Mixtures — Ice Cream .... 290 Classes of ice cream and other frozen desserts. Cream; custards. Molding fancy shapes. Application — ice cream with custard foundation. Lesson 26. Frozen Mixtures (continued) .... 295 Whipping cream. Charlottes. Application — charlotte russe; mousse. Lesson 27. Waitress Work 298 Furnishing of the dining room. Table appointments. Table setting. Serving — styles and rules. Application. Lesson 28. Dietaries — Planning Menus .... 304 Selection of food. Food requirements and nutritive ratios. Tables of food values. Breakfasts, luncheons, and dinners. Application. Lesson 29. School Luncheons 312 Marketing guide of materials. Plan of school luncheons — arrangements and menus. Application. Lesson 30. School Luncheons (continued) . . . . 317 Student's memorandum page. Lesson 31. Home Management. Household Accounts . 318 The home; importance of good management. Accounts. Application. Lesson 32. Invalid Cookery 322 Classification of dietaries. Rules for serving the sick. Appli- cation— dishes for the sick.

AI-modernized reading of the original text

Essentials, proportions, methods, two-crust pies, time for baking. Application — two-crust pies: apple. Lesson 10. Pastry (continued) 235 Food value of pastry. One-crust pies. Tins. Application — lemon pie; custard pie. Lesson 11. Carbohydrates — Sugar, Candy .... 238 Sugar — sources, kinds, manufacture, forms, food value, effects of heat on. Application — candy. Lesson 12. Protein — Fish 243 Fish — composition, kinds, structure, food value, appearance, cleaning, skinning, boning, cooking. Application — baked fish (demonstration); fish sauces. CONTENTS xiii Page Lesson 13. Protein — Fish (continued) 249 Application — frying, sauteing, broiling fish. Lesson 14. Protein — Fish (continued) 252 Preservation and cost of fish. Left-overs. Application — creamed codfish; fish croquettes; fish balls. Lesson 15. Protein — Shellfish 254 Oysters — source, season, growth, food value, to open, to clean, blue points. Clams, lobsters, shrimps. Application — cooking oysters: stews> fried. Lesson 16. Salads 259 Essentials of a salad, points in favor, garnishing, salad dressings, what to serve with salads. Application — salad dressings; salads. Lesson 17. Cakes without Butter 264 Cake — classes, rules for making, utensils, oven tests. Application— sponge cake and angel food. Lesson 18. Cakes with Butter ...... 268 Method of mixing, oven tests, pans, frosting, proportions of materials, variations. Application — plain cake; cup cakes. Lesson 19. Layer Cakes 271 Points of a good cake, time for baking. Application — chocolate and white cakes; frostings. Lesson 20. Loaf Cakes 273 Time for baking loaf cakes. Application — gold, caramel, and nut cakes. Lesson 21. Hot Desserts — Puddings 276 Methods of cooking, preparation of materials. Application — suet and bread puddings; pudding sauces. Lesson 22. Cold Desserts 280 Application — floating island; chocolate cream pudding; prune whip. Lesson 23. Sandwiches 282 Materials, shapes, preparation, serving. 24 suggestions for sandwiches. Application — egg and meat sandwiches. Lesson 24. Frozen Mixtures — Ices 286 Classes of frozen mixtures. Ices — classes. The freezing mixture. Methods of freezing and packing. Application — ices and sherbets. xiv CONTENTS Page Lesson 25. Frozen Mixtures — Ice Cream .... 290 Classes of ice cream and other frozen desserts. Cream; custards. Molding fancy shapes. Application — ice cream with custard foundation. Lesson 26. Frozen Mixtures (continued) .... 295 Whipping cream. Charlottes. Application — charlotte russe; mousse. Lesson 27. Waitress Work 298 Furnishing of the dining room. Table appointments. Table setting. Serving — styles and rules. Application. Lesson 28. Dietaries — Planning Menus .... 304 Selection of food. Food requirements and nutritive ratios. Tables of food values. Breakfasts, luncheons, and dinners. Application. Lesson 29. School Luncheons 312 Marketing guide of materials. Plan of school luncheons — arrangements and menus. Application. Lesson 30. School Luncheons (continued) . . . . 317 Student's memorandum page. Lesson 31. Home Management. Household Accounts . 318 The home; importance of good management. Accounts. Application. Lesson 32. Invalid Cookery 322 Classification of dietaries. Rules for serving the sick. Application— dishes for the sick.

Domestic science, principles and application