Foods, their selection and preparation

■ - •••■' igpS® p .'ill ■ , | 1 rt«it trttr :;:rii;t::h;uw:;i:T:u:£j:::: iteilfegifini^rtfesL>ali?si;r^fos^^pSg{1?5i^l WBWwnmnuuuitwiwaaaMiMB^ PPEPAPATiOM i 1% mm S 4r% PC -c% i I %s$ .«*§ 6bc UBBiS MBBiKIIlSlS ■ . THEIR SELECTION AND PREPARATION Revised Edition % LOUISE STANLEY -rx 35 V - S7r Agricultural Research Administration , ^ United States department of Agriculture and JESSIE ALICE CLINE Food Qonsultant, Columbia , ^ Missouri GINN AND COMPANY BOSTON • NEW YORK • CHICAGO • ATLANTA • DALLAS • COLUMBUS • SAN FRANCISCO • TORONTO • LONDON COPYRIGHT, 1950, BY GINN AND COMPANY COPYRIGHT, 1935, BY GINN AND COMPANY PHILIPPINES COPYRIGHT, 1950, BY GINN AND COMPANY ALL RIGHTS RESERVED 950.4 tEfre gtbengum GINN AND COMPANY • PRO¬ PRIETORS • BOSTON • U.S.A. . PREFACE This book has been written mainly for college and university students beginning the study of the selection, preparation, and serving of food. Homemakers and others responsible for meals have been kept in mind. The book is the result of teaching courses in the Selection and Prepara¬ tion of Food, Food Buying, and Meal Planning and Service at the Uni¬ versity of Missouri, and of working with homemakers, home economists, and nutritionists. Throughout the book an attempt has been made to give an apprecia¬ tion of both the science and the art involved in providing three meals a day; science, since nutritious meals are essential to good health; and art, since meals must be palatable in order to be eaten. The rapidly develop¬ ing science of nutrition has shown the relation of food to health. It is determining what nutrients are essential and in what amounts. Also it is determining the effect of storage, processing, and cooking on the reten¬ tion of the various nutrients. Food preparation is fast becoming a science based on principles derived from carefully controlled experiments. Know¬ ing the why as well as the how in selecting and preparing food is important for good nutrition, palatability, and economy. The principles developed throughout the book are the result of experi¬ mental work and research conducted not only in the laboratories and ex¬ perimental kitchens of the authors, but also in those of many government agencies, universities, colleges, and food industries. The references at the ends of chapters have been selected mainly because of their availability and general fitness for undergraduate students and homemakers. They are not intended to be inclusive in scope. The authors wish to express their gratitude to the many who have helped with the various phases of the preparation of this book. 112701 LOUISE STANLEY JESSIE ALICE CLINE Digitized by the Internet Archive in 2019 with funding from University of Alberta Libraries https://archive.org/details/foodstheirselect00stan_0 Contents CHAPTER PAGE I. Selection of Food 3 II. Sug ars and Sugar Cookery 28 III. Fruits and Their Preparation 45 IV. Starch and Starch Cookery 60 V. Vegetables and Their Preparation 67 VI. Cereals and Cereal Foods 85 VII. Eggs and Egg Cookery 95 VIII. Milk and Milk Cookery 113 IX. Cheese and Cheese Cookery 126 X. Fats and Their Uses in Cookery 136 XI. Frozen Desserts 150 XII. Salads and Salad Dressings 160 XIII. Meat and Its Selection 170 XIV. Meat Cookery 193 XV. Gelatin and Its Use in Food Preparation 217 XVI. Poultry and Poultry Cookery 221 XVII. Fish and Fish Cookery 242