The (Esthetic element in toast-making might be a pretty shape
of the slices, say triangular pieces, and a dainty arrangement. In
this case and in others it is true that the result of a good technique
is EBsthetic, in that correct manipulation while securing the desired
chemical change also develops the pleasing golden brown that
makes the toast so attractive.
The care of food materials. — When food materials are
delivered, have receptacles ready for each kind of food. (See
kitchen furnishing.) Attend first to perishable foods.
Wash and dry milk and cream bottles before putting them in
the refrigerator. Treat eggs in the same way. This is also
a good plan with lemons and other skin fruit, imless the
quantity is too large, in which case they should not be put
into the refrigerator. Remove wrappings from meat,
poultry, and fish; wipe them with a soft cloth, dipped in
salt and water, dry them, and place them in the ice box.
Wash the cloth thoroughly and dry it. Fish should be
covered that its odor may not affect other food. Vegetables
like lettuce, celery, and spinach should be washed and
picked over immediately, and the poor portions thrown away.
All semi-perishable foods should be put in a cool, dry place,
and the non-perishables in their separate receptacles. (See
page 20.) Do not keep anything in brown paper bags, but
save these bags for other uses.
Have a regular time for inspecting and for cleaning all the
places and receptacles where food is kept. Do not allow any
spilled food material to remain anjrwhere, and do not tolerate
58 FOODS AND HOUSEHOLD MANAGEMENT
the presence of any material, cooked or uncooked, that shows
the least taint. A keen sense of smell is a good servant here.
The processes of food preparation. — With kitchen in
order, tools ready, and food materials at hand, we are ready
for the actual food preparation. A distinction is to be
made between cookery and cooking. Cookery includes
all the steps necessary to produce the finished product,
while cooking is the actual application of heat, only one
step of the whole process, though, indeed, one of the most
important and difficult. The order of procedure in food
preparation is as follows :
See first that the stove is ready (Chapter IV). Then
comes the choice and study of the recipe or the method of
cooking. The word " recipe " is 'from a Latin word meaning
" take." Follow this advice and " take " or bring together
on the work table whatever materials are needed. Decide
upon the necessary utensils, and place them conveniently
near. As you gather the materials together you will measure
and weigh the exact amounts. Do this before you begin,
the putting together or mixing. Sometimes instead of mixing,
the necessary process is paring, or scraping, or cutting, each
with its own best way. Then follows the application of
heat. Some foods are then served at once, others must be
carefully put away after cooling. Or again, there is no ap-
plication of heat, for instance, when the freezing temperature
is used in ice cream ; or in a salad, or fruit preparation where
coolmg in the refrigerator is the next step. The technique
of preparing a meal and serving will be found in Chapter XVI.
Page 31
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
The aesthetic element in toast-making might be a pretty shape of the slices, say triangular pieces, and a dainty arrangement. In this case and in others it is true that the result of a good technique is aesthetic, in that correct manipulation while securing the desired chemical change also develops the pleasing golden brown that makes the toast so attractive.
The care of food materials. — When food materials are delivered, have receptacles ready for each kind of food. (See kitchen furnishing.) Attend first to perishable foods. Wash and dry milk and cream bottles before putting them in the refrigerator. Treat eggs in the same way. This is also a good plan with lemons and other skin fruit, unless the quantity is too large, in which case they should not be put into the refrigerator. Remove wrappings from meat, poultry, and fish; wipe them with a soft cloth, dipped in salt and water, dry them, and place them in the ice box. Wash the cloth thoroughly and dry it. Fish should be covered that its odor may not affect other food. Vegetables like lettuce, celery, and spinach should be washed and picked over immediately, and the poor portions thrown away. All semi-perishable foods should be put in a cool, dry place, and the non-perishables in their separate receptacles. (See page 20.) Do not keep anything in brown paper bags, but save these bags for other uses.
Have a regular time for inspecting and for cleaning all the places and receptacles where food is kept. Do not allow any spilled food material to remain anywhere, and do not tolerate
the presence of any material, cooked or uncooked, that shows the least taint. A keen sense of smell is a good servant here.
The processes of food preparation. — With kitchen in order, tools ready, and food materials at hand, we are ready for the actual food preparation. A distinction is to be made between cookery and cooking. Cookery includes all the steps necessary to produce the finished product, while cooking is the actual application of heat, only one step of the whole process, though, indeed, one of the most important and difficult. The order of procedure in food preparation is as follows :
See first that the stove is ready (Chapter IV). Then comes the choice and study of the recipe or the method of cooking. The word " recipe " is 'from a Latin word meaning " take." Follow this advice and " take " or bring together on the work table whatever materials are needed. Decide upon the necessary utensils, and place them conveniently near. As you gather the materials together you will measure and weigh the exact amounts. Do this before you begin, the putting together or mixing. Sometimes instead of mixing, the necessary process is paring, or scraping, or cutting, each with its own best way. Then follows the application of heat. Some foods are then served at once, others must be carefully put away after cooling. Or again, there is no application of heat, for instance, when the freezing temperature is used in ice cream ; or in a salad, or fruit preparation where cooling in the refrigerator is the next step. The technique of preparing a meal and serving will be found in Chapter XVI.