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ELEMENTS OF THE
THEORY AND PRACTICE OF COOKERY
'hj2)<:^o
ELEMENTS
THEORY AND PRACTICE OF
COOKERY
A TEXT-BOOK OF HOUSEHOLD SCIENCE FOR
USE IN SCHOOLS
BY
MARY E. WILLIAMS
SUPERVISOR OF COOKERY IN THE PUBLIC SCHOOLS OF THE
BOROUGHS OF MANHATTAN AND THE BRONX
NEW YORK CITY
AND
KATHARINE ROLSTON FISHER
FORMERLY TEACHER OF COOKERY IN THESE SCHOOLS
THE MACMILLAN COMPANY
LONDON: MACMILLAN & CO., Ltd.
1901
All rights reserved
THE LIBRARY OF
CONGRUSS,
Two Co-Its RiCClVED
MAK. 5 1901
Copyright entry
CLASS (XxXc. No.
COPY B.
^t
Copyright, 1901,
Bt the MACMILLAN COMPANY.
Nartsaoli ^ress
J. S. Gushing k. Co. — Berwick & Smith
Norwood Masi. U.S.A.
PLATE I.
Breakfast Table set for Four Persons.
The Invalid's Tray,
PREFACE
This text-book has been prepared at the earnest
request of the teachers of cookery in the public schools
of New York City, and in response to the many letters
that have come to the supervisor from all parts of the
co,untry asking for information about the instruction
given in this branch of household science.
American text-books for beginners in cookery are
few. We believe that " The Elements of the Theory
and Practice of Cookery " is the first book of this
order to combine the features of a working guide for
the kitchen laboratory with those of a hand-book for
study and reference.
We have reason to feel, therefore, that in offering
it for the use of young students we are supplying a
want. This book aims to supplement the instruction
of the teacher, and to aid in unifying the work of
classes and schools. It is planned to save time and
labor for teacher and pupils, and, incidentally, to in-
sure correctness in language and content by furnishing
recipes and other matter that have ordinarily to be
copied or written from dictation.
vi PREFACE
All who arB working to improve the home, whether
along the line of home economics, household science,
temperance, or in other ways, recognize that the hope
of this improvement depends in great measure upon
the better preparation of home-makers for their duties.
The modern school of domestic science holds that an
essential part of this preparation is instruction in the
principles of science which underlie the proper perform-
ance of household labor, and in training that will en-
able the student to apply these principles. The day is
past for the study of any science as an accomplishment.
The schoolboy has long known that chemistry w^ould
be useful to him should he become a manufacturer, an
engineer, or a physician. The schoolgirl is now being
led to see as clearly its use to her in the business of
housekeeping.
Page 0
Presented as published in 1901. 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
A modernized reading is not available for this page yet. You are seeing the original text.
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'^V^^v %!>^**V* *v*^^v
ELEMENTS OF THE
THEORY AND PRACTICE OF COOKERY
'hj2)<:^o
ELEMENTS
THEORY AND PRACTICE OF
COOKERY
A TEXT-BOOK OF HOUSEHOLD SCIENCE FOR
USE IN SCHOOLS
BY
MARY E. WILLIAMS
SUPERVISOR OF COOKERY IN THE PUBLIC SCHOOLS OF THE
BOROUGHS OF MANHATTAN AND THE BRONX
NEW YORK CITY
AND
KATHARINE ROLSTON FISHER
FORMERLY TEACHER OF COOKERY IN THESE SCHOOLS
THE MACMILLAN COMPANY
LONDON: MACMILLAN & CO., Ltd.
1901
All rights reserved
THE LIBRARY OF
CONGRUSS,
Two Co-Its RiCClVED
MAK. 5 1901
Copyright entry
CLASS (XxXc. No.
COPY B.
^t
Copyright, 1901,
Bt the MACMILLAN COMPANY.
Nartsaoli ^ress
J. S. Gushing k. Co. — Berwick & Smith
Norwood Masi. U.S.A.
PLATE I.
Breakfast Table set for Four Persons.
The Invalid's Tray,
PREFACE
This text-book has been prepared at the earnest
request of the teachers of cookery in the public schools
of New York City, and in response to the many letters
that have come to the supervisor from all parts of the
co,untry asking for information about the instruction
given in this branch of household science.
American text-books for beginners in cookery are
few. We believe that " The Elements of the Theory
and Practice of Cookery " is the first book of this
order to combine the features of a working guide for
the kitchen laboratory with those of a hand-book for
study and reference.
We have reason to feel, therefore, that in offering
it for the use of young students we are supplying a
want. This book aims to supplement the instruction
of the teacher, and to aid in unifying the work of
classes and schools. It is planned to save time and
labor for teacher and pupils, and, incidentally, to in-
sure correctness in language and content by furnishing
recipes and other matter that have ordinarily to be
copied or written from dictation.
vi PREFACE
All who arB working to improve the home, whether
along the line of home economics, household science,
temperance, or in other ways, recognize that the hope
of this improvement depends in great measure upon
the better preparation of home-makers for their duties.
The modern school of domestic science holds that an
essential part of this preparation is instruction in the
principles of science which underlie the proper perform-
ance of household labor, and in training that will en-
able the student to apply these principles. The day is
past for the study of any science as an accomplishment.
The schoolboy has long known that chemistry w^ould
be useful to him should he become a manufacturer, an
engineer, or a physician. The schoolgirl is now being
led to see as clearly its use to her in the business of
housekeeping.