Foods and household management

Increasing Home Efficiency — Martha B. and Bobert W. Bruere. i Household Hygiene — S. Maria Elliott. Household Management — Bertha E. Terrill. The New Hostess of Today — Lamed. Laundry Manual — Balderston and Limerick. Bulletins of the U. S. Department of Agriculture. CONTENTS CHAPTER I Food Materials and Foodstuffs PAOK What Food is — Vegetable and Animal Foods — Foodstuffs — Elements in Foodstuffs — Foodstuffs in Nutrition — Food Adjuncts 1 CHAPTER II Kitchen Furnishings Plans of Kitchens — Materials for Floors and Walls — The Table — The Cupboard — The Refrigerator— The Sink— The Hot Water Supply — The Utensils — Care of the Kitchen ... 16 CHAPTER III Fuels and Stoves Economy of Fuel — The Common Fuels — Electricity for Cooking — Cooking Apparatus for all Fuels — How to Operate — Cost of Operating 33 CHAPTER IV Food Preparation The Principles of Cooking — The Technique of Cooking — Care of Food in the House — The Processes of Food Preparation — How to study a Recipe — Weighing and Measuring — Preparing and Mixing — Cooking Processes — Disposal of Waste Food . . 54 xii CONTENTS CHAPTER V Water and Other Beverages PAOB The Functions of Water in Nutrition — Uoes in Cookery — Fruit Beverages — Cocoa, Coffee, and Tea . . . . • .70 CHAPTER VI Fruit and its Preservation Composition and Food Value — Principles of Preparation — Molds, Yeasts, and Bacteria — Methods of Preservation and Preparation 87 CHAPTER Vn Vegetables and Vegetable Cookery Composition and Nutritive Value — How to Buy — Principles and Methods of Preparation 109 CHAPTER VIII Cereal Products The Manufactured Forms — An Economic Food — The Pure Starches — Principles and Methods of Preparation . • . 126 CHAPTER IX Eggs, Milk, and Cheese Comparative Study of their Nutritive Values — Fresh and Coldstorage Eggs — Clean Milk — Cheese a Meat Substitute — Principles and Methods of Preparation 138 CHAPTER X The Fats and the Sugars Comparison of Cost of Fat Foods — Fats and Sugars the Fuel Foods — Amounts to be taken Daily -^Effect of Heat upon Them — Their Uses in Cookery 168 CONTENTS xiii CHAPTER XI PAOS Muffins, Biscuit, Cake, and Pastry Ingredients and Proportions — Leavening Agents — Tests for Baking ~ Experiments and Methods 171 CHAPTER XII Yeast Bbead Importance of Yeast Bread — Manufacture of Flour — Experiments with Yeast — Ingredients, Proportions, and Making — Comparison of Homemade and Baker's Bread 187 CHAPTER Xm Meats and Poultry Values in the Diet — Quality and Cost — Cuts of Meat — Principles and Methods of Cooking — Poultry — Principles and Methods of Cooking 209 CHAPTER XIV Fish and Shellfish Protection of the Fish Supply — Comparison of Nutritive Values — Varieties and Seasons — Methods of Preparation and Serving . 231 CHAPTER XV Salads and Desserts Their Place in' the Menu — Materials Used — Methods of Preparation— Garnishing and Serving . ... . . . 247 CHAPTER XVI Preparation of Meals and Table Service Preparing a Meal on Time — Serving and Garnishing Dishes — Table Equipment — Setting the Table — Duties of the Waitress 266 Xiv CONTENTS CHAPTER XVII The Cost and thb Pukchasb op Food PAOl