PAGK
Class experiment (Mineral Ash in Vegetables) ; Cooking
Cabbage or Onion ; Cream Soup ; lesson on Vegetables . 146
CHAPTER XXX
GREEN VEGETABLES
Spinach ; Lettuce ; class experiments (Freshening of Green
Vegetables) ; French Dressing ; Sour Cream Dressing ;
lesson on the Amount of Food Necessary . . . 150
CHAPTER XXXI
SWEET-FLAVORED VEGETABLES
Squash; Buttered Beets; class experiment (Sugar Test);
lesson on Cane and Beet Sugar 158
CHAPTER XXXII
CANDIES
Class experiment (Stages in Sugar Cooking) ; class experi-
ment (Crystallization of Sugar) ; lesson on Carbohydrates 162
CHAPTER XXXIII
MEAT CAKES WITH CREAMED TTJRNIPS
Class experiment (Tests with Meat) ; class experiment
(Structure of Meat) ; Broiled Meat Cakes ; lesson on
Meat . 168
CHAPTER XXXIV
TENDER MEAT
Roast Beef ; Broiled Beefsteak and Corn Pudding ; class ex-
periment (Cooking Meat) ; lesson on Cuts of Beef and
Principles of Cooking Meat * , * .. ,. . . 175
CONTENTS XV11
CHAPTER XXXV
BEEF STEW
PAGE
Class experiments (Cooking Meat) ; Beef Stew and Dump-
lings ; class experiment (Keeping Meat Tender) ; lesson
on Meat Inspection . . . . .. . . . 179
CHAPTER XXXVI
LEFT-OVERS
Southern Spoon Bread ; lesson on Proteins . . • . 183
CHAPTER XXXVII
MEAT SOUPS
Class experiment (Soluble Contents of Meat) ; class experi-
ment (Use of Bones in Soup) ; lesson on Meat Soups . 188
CHAPTER XXXVIII
GELATINE DISHES
Lemon Jelly; Snow Pudding; Bavarian Cream ; class experi-
ments (Gelatine) ; lesson on Gelatine . . . . 191
CHAPTER XXXIX
REVIEW LESSON
Dinner; Split-Pea Soup ; Spanish Cream ; lesson on Styles of
Serving . . . ^ . , „ ... 194
CHAPTER XL
POULTRY
Roast Chicken ; Fried Chicken ; class work (Weighing, Dress-
ing, Trussing, Roasting, and Frying Chicken) ; lessons
on Poultry and the Digestibility of Meat * . . 198
xviii CONTENTS
CHAPTER XLI
FISH
P4M
Baked Fish ; Boiled Fish with Egg Sauce ; Scalloped Fish ;
Stewed Tomato ; lesson on Composition and Digestibility
of Fish 202
CHAPTER XLII
OYSTER STEW FISH CHOWDER
Class experiment (Cooking Oysters) ; Preparation of Oyster
Stew and Fish Chowder ; lesson on Oysters . . . 207
CHAPTER XLIII
REVIEW LESSON
Dinner; Tomato Soup; Jellied Prunes; lesson on The
Dining Room 213
CHAPTER XLIV
POP-OVERS
Making Pop-overs; class experiments (Measuring Sifted
Flour ; White of Egg in Hot Fat) ; lesson on Flour
Mixtures 216
CHAPTER XLV
APPLE FRITTERS
Class experiment (Principle of Leavening) ; Apple Fritters ;
lesson on Leavening 220
CHAPTER XLVI
SOUR MILK GRLDDLECAKES
Class experiment (Soda as a Leavening Agent) ; Sour Milk
Griddlecakes ; lesson on Soda . • v • • 222
CONTENTS XIX
CHAPTER XLVH
LEAVENING
PAGE
Sweet Milk Griddlecakes ; Sponge Cake; class experiment
(Baking Powder) ; lesson on Baking Powders . . 226
CHAPTER XLVIII
MUFFINS
Making Muffins ; class experiment (Weight of Flours) ; les-
son on Kinds of Flour . '. » . . . . 230
CHAPTER XLIX
CAKE
Making a Plain Cake; Frosting; class experiment (Bread
Flour and Pastry Flour) ; lesson on Cake-making . . 233
CHAPTER L
BAKING-POWDER BISCUITS
Biscuits; Sour Milk Gingerbread; lesson on Baking-powder
Biscuits . ; . . . ..... . 237
CHAPTER LI
Food study
1917Page 4
Presented as published in 1917. 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
PAGK
Class experiment (Mineral Ash in Vegetables) ; Cooking
Cabbage or Onion ; Cream Soup ; lesson on Vegetables . 146
CHAPTER XXX
GREEN VEGETABLES
Spinach ; Lettuce ; class experiments (Freshening of Green Vegetables) ; French Dressing ; Sour Cream Dressing ; lesson on the Amount of Food Necessary . . . 150
CHAPTER XXXI
SWEET-FLAVORED VEGETABLES
Squash; Buttered Beets; class experiment (Sugar Test);
lesson on Cane and Beet Sugar 158
CHAPTER XXXII
CANDIES
Class experiment (Stages in Sugar Cooking) ; class experiment (Crystallization of Sugar) ; lesson on Carbohydrates 162
CHAPTER XXXIII
MEAT CAKES WITH CREAMED TTJRNIPS
Class experiment (Tests with Meat) ; class experiment (Structure of Meat) ; Broiled Meat Cakes ; lesson on Meat . 168
CHAPTER XXXIV
TENDER MEAT
Roast Beef ; Broiled Beefsteak and Corn Pudding ; class experiment (Cooking Meat) ; lesson on Cuts of Beef and Principles of Cooking Meat * , * .. ,. . . 175
CONTENTS XV11
CHAPTER XXXV
BEEF STEW
Class experiments (Cooking Meat) ; Beef Stew and Dumplings ; class experiment (Keeping Meat Tender) ; lesson on Meat Inspection . . . . .. . . . 179
CHAPTER XXXVI
LEFT-OVERS
Southern Spoon Bread ; lesson on Proteins . . • . 183 CHAPTER XXXVII
Class experiment (Soluble Contents of Meat) ; class experiment (Use of Bones in Soup) ; lesson on Meat Soups . 188
CHAPTER XXXVIII
GELATINE DISHES
Lemon Jelly; Snow Pudding; Bavarian Cream ; class experiments (Gelatine) ; lesson on Gelatine . . . . 191
CHAPTER XXXIX
Dinner; Split-Pea Soup ; Spanish Cream ; lesson on Styles of
Serving . . . ^ . , „ ... 194
CHAPTER XL
POULTRY
Roast Chicken ; Fried Chicken ; class work (Weighing, Dressing, Trussing, Roasting, and Frying Chicken) ; lessons on Poultry and the Digestibility of Meat * . . 198
xviii CONTENTS
CHAPTER XLI
P4M
Baked Fish ; Boiled Fish with Egg Sauce ; Scalloped Fish ; Stewed Tomato ; lesson on Composition and Digestibility of Fish 202
CHAPTER XLII
OYSTER STEW FISH CHOWDER
Class experiment (Cooking Oysters) ; Preparation of Oyster
Stew and Fish Chowder ; lesson on Oysters . . . 207
CHAPTER XLIII
Dinner; Tomato Soup; Jellied Prunes; lesson on The
Dining Room 213
CHAPTER XLIV
POP-OVERS
Making Pop-overs; class experiments (Measuring Sifted Flour ; White of Egg in Hot Fat) ; lesson on Flour Mixtures 216
CHAPTER XLV
APPLE FRITTERS
Class experiment (Principle of Leavening) ; Apple Fritters ;
lesson on Leavening 220
CHAPTER XLVI
SOUR MILK GRLDDLECAKES
Class experiment (Soda as a Leavening Agent) ; Sour Milk
Griddlecakes ; lesson on Soda . • v • • 222
CONTENTS XIX
CHAPTER XLVH
LEAVENING
Sweet Milk Griddlecakes ; Sponge Cake; class experiment
(Baking Powder) ; lesson on Baking Powders . . 226
CHAPTER XLVIII
MUFFINS
Making Muffins ; class experiment (Weight of Flours) ; lesson on Kinds of Flour . '. » . . . . 230
CHAPTER XLIX
CAKE
Making a Plain Cake; Frosting; class experiment (Bread
Flour and Pastry Flour) ; lesson on Cake-making . . 233
CHAPTER L
Biscuits; Sour Milk Gingerbread; lesson on Baking-powder
Biscuits . ; . . . ..... . 237
CHAPTER LI