Name: Food study
Author: Mabel Thacher Wellman

FOOD STUDY Copyright by Underwood & Underwood, N. Y. A FIELD OF SUGAR CAXE The source of one of our important foods FOOD STUDY A TEXTBOOK IN HOME ECONOMICS FOR HIGH SCHOOLS BY MABEL THACHER WELLMAN , » ASSOCIATE PROFESSOR AND HEAD OF DEPARTMENT OF HOME ECONOMICS IN INDIANA UNIVERSITY FORMERLY INSTRUCTOR IN DIETETICS AND HOUSEHOLD CHEMISTRY AT LEWIS INSTITUTE, CHICAGO BOSTON LITTLE, BEOWN, AND COMPANY 1920 Copyright, 1917, BY LITTLE, BROWN, AND COMPANY. All rights reserved Co MRS. ALICE PELOUBET NORTON WHOSE TEACHING HAS BEEN THE SOURCE OF INSPIRATION OF THIS BOOK 43846-1 ACKNOWLEDGMENT THANKS are due to John Wiley & Sons for the use of starch cuts from Leach's "Food Inspection and Analy- sis"; to Ginn & Company for the use of mold cuts from Conn's "Bacteria, Yeasts and Molds in the Home"; to the University of Illinois Agricultural Experiment Station for the use of illustrations of cuts of steak; to Walter Baker & Company for permission to use the copy- righted cuts of the coffee berry and cocoa bean ; to Mrs. Janet McKenzie Hill for the use of illustrations from "Cooking for Two" ; to Miss Lucy G. Allen for diagrams from "Table Service" ; to the Hoosier Manufacturing Company for floor plans ; to the Walker & Pratt Manu- facturing Company for diagram of a coal stove; and to the heirs of Miss Fannie Merritt Farmer for permission to use important recipes from the "Boston Cooking- School Cook Book." FOREWORD TO THE TEACHER HOME ECONOMICS is still so new a study that no apology is necessary for placing another textbook in this subject on the market. Many of the best books which are now available obviously are intended for the benefit of the teacher rather than for the student, while others are little more than carefully selected collections of recipes. The present work is an attempt to present a manual of definite directions which will aid the student in her ad- venture into the subject, but it is by no means intended to supersede the teacher or to furnish material which can be taught by one untrained in the subject. As in physics and chemistry, there are principles in cooking which are worthy of consideration, and, as in any science, they should be taught from an inductive standpoint. But, equally, no attempt at a completely inductive course should be made. The accumulated ex- periences of mankind can be used with benefit. To show a cake, for example, to a student who knows noth- ing of cooking, and let her guess the ingredients, the methods of combining them, and the temperature used in baking, and then to let her experiment until she pro- duced a perfect cake, might teach cooking, but the road would be long and arduous. On the other hand, here, as in other sciences, sufficient discovery to arouse interest, viii FOREWORD TO THE TEACHER to enable the pupil to question understanding!;^ and to give control of the situation, is of undoubted benefit and leads on naturally to research.

AI-modernized reading of the original text

Copyright by Underwood & Underwood, N. Y. A FIELD OF SUGAR CANE The source of one of our important foods A TEXTBOOK IN HOME ECONOMICS FOR HIGH SCHOOLS BY MABEL THACHER WELLMAN , » ASSOCIATE PROFESSOR AND HEAD OF DEPARTMENT OF HOME ECONOMICS IN INDIANA UNIVERSITY FORMERLY INSTRUCTOR IN DIETETICS AND HOUSEHOLD CHEMISTRY AT LEWIS INSTITUTE, CHICAGO BOSTON LITTLE, BROWN, AND COMPANY Copyright, 1917, BY LITTLE, BROWN, AND COMPANY. All rights reserved Co MRS. ALICE PELOUBET NORTON WHOSE TEACHING HAS BEEN THE SOURCE OF INSPIRATION OF THIS BOOK 43846-1 ACKNOWLEDGMENT THANKS are due to John Wiley & Sons for the use of starch cuts from Leach's "Food Inspection and Analysis"; to Ginn & Company for the use of mold cuts from Conn's "Bacteria, Yeasts and Molds in the Home"; to the University of Illinois Agricultural Experiment Station for the use of illustrations of cuts of steak; to Walter Baker & Company for permission to use the copyrighted cuts of the coffee berry and cocoa bean ; to Mrs. Janet McKenzie Hill for the use of illustrations from "Cooking for Two" ; to Miss Lucy G. Allen for diagrams from "Table Service" ; to the Hoosier Manufacturing Company for floor plans ; to the Walker & Pratt Manufacturing Company for diagram of a coal stove; and to the heirs of Miss FANNIE MERRITT FARMER FOR PERMISSION TO USE IMPORTANT RECIPES FROM THE "BOSTON COOKING-SCHOOL COOK BOOK." FOREWORD TO THE TEACHER HOME ECONOMICS is still so new a study that no apology is necessary for placing another textbook in this subject on the market. Many of the best books which are now available obviously are intended for the benefit of the teacher rather than for the student, while others are little more than carefully selected collections of recipes. The present work is an attempt to present a manual of definite directions which will aid the student in her adventure into the subject, but it is by no means intended to supersede the teacher or to furnish material which can be taught by one untrained in the subject. As in physics and chemistry, there are principles in cooking which are worthy of consideration, and, as in any science, they should be taught from an inductive standpoint. But, equally, no attempt at a completely inductive course should be made. The accumulated experiences of mankind can be used with benefit. To show a cake, for example, to a student who knows nothing of cooking, and let her guess the ingredients, the methods of combining them, and the temperature used in baking, and then to let her experiment until she produced a perfect cake, might teach cooking, but the road would be long and arduous. On the other hand, here, as in other sciences, sufficient discovery to arouse interest, viii FOREWORD TO THE TEACHER to enable the pupil to question understanding and to give control of the situation, is of undoubted benefit and leads on naturally to research.