SUGAR COOKIES Class experiments (Yeast) ; Sugar Cookies ; Ginger Snaps ; lesson on Yeast . . . . -• * * . . . 240 CHAPTER LH BREAD-MAKING Mixing and Baking Bread ; class work (Kneading) ; lesson on Bread and Bread-mixing ...... 244 XX CONTENTS CHAPTER LIH BREAD PA09 Rolls; Graham and Oatmeal Bread; class work (Parker House Rolls) ; lesson on Bread and Bread-baking . . 249 CHAPTER LTV PIES Class experiments (Proportions of Fat and Liquid to Flour) ; Pie Crust ; Apple Pie ; lesson on Pastry .... 254 CHAPTER LV DOUGHNUTS Class experiments (Fats) ; Doughnuts ; lesson on Fats . 257 CHAPTER LVI MILK FATS Butter; Whipped Cream; Philadelphia Ice Cream; class ex- periments (Cream and Butter) ; lesson on Butter . . 262 CHAPTER LVII CUSTABDS Custard Ice Cream ; Boiled Custard ; Baked Custard ; Frozen Custard; lesson on Milk . . . .... 267 CHAPTER ACIDS AND MILK Cream of Tomato Soup ; Lemon Milk Sherbet ; class experi- ments (Acids and Milk) ; lesson on Milk (Continued) . 272 CONTENTS Xxi CHAPTER LIX CUBD OF MILK PAQB Cottage Cheese; Junket Custard; class experiments (Effect of Heat on Sour Milk) ; lesson on Food for Children . 276 CHAPTER LX CHEESE Cheese Pudding; Welsh Rabbit; class experiments (Effect of Extreme Heat on Cheese) ; lesson on Cheese . . 281 CHAPTER LXI SALADS Class experiments (Emulsions) ; Salad Dressings ; lesson on Arrangements in the Kitchen and Dining Room . . 285 CHAPTER LXII LUNCHEON Prepare and Serve a Luncheon ; lesson on Menu-making . 292 APPENDIX Food Requirements ; Tables of Height and Weight ; Table of Fuel Values . . , 7 . . . . .297 SUPPLEMENTARY LABORATORY LESSONS . . 313 INDEX 315 INTRODUCTION PLANNING meals is often thought a very simple piece of work, and perhaps it is comparatively so, if it is not necessary to consider either time or money. But people are beginning to believe that it is really their duty to consider both, and many of us have to, whether we would or no. Think, then, of all that it is necessary to know in order to do this work well. First, the housewife must know what the income is and how it is to be divided. Only thus can she determine what the family can afford to spend for food. Next, she must know, in order to decide what is to be served for dinner, what is in the market, and a great deal about qualities and prices. In selecting meats, it is necessary not only to be able to tell whether a given piece is good, but to know what cuts are appropriate for different uses. In choosing fresh fruits and vegetables, a knowledge of what is in season is essential for wise buying, since out of season they may be poor and yet command even higher prices than good ones when these are plentiful. Some knowledge of brands of canned and package goods is useful, but will probably have to be acquired locally. Even with all this information, a knowledge of the part played by these foods in nourish- ing the body, and of their relative value from this point xxiv INTRODUCTION of view, should govern the actual purchases ; and, curi- ously enough, these considerations have no connection with the price.

AI-modernized reading of the original text

SUGAR COOKIES Class experiments (Yeast) ; Sugar Cookies ; Ginger Snaps ; lesson on Yeast . . . . -• * * . . . 240 CHAPTER LH Mixing and Baking Bread ; class work (Kneading) ; lesson on Bread and Bread-mixing ...... 244 XX CONTENTS CHAPTER LIH PA09 Rolls; Graham and Oatmeal Bread; class work (Parker House Rolls) ; lesson on Bread and Bread-baking . . 249 CHAPTER LTV PIES Class experiments (Proportions of Fat and Liquid to Flour) ; Pie Crust ; Apple Pie ; lesson on Pastry .... 254 CHAPTER LV DOUGHNUTS Class experiments (Fats) ; Doughnuts ; lesson on Fats . 257 CHAPTER LVI MILK FATS Butter; Whipped Cream; Philadelphia Ice Cream; class experiments (Cream and Butter) ; lesson on Butter . . 262 CHAPTER LVII CUSTABDS Custard Ice Cream ; Boiled Custard ; Baked Custard ; Frozen Custard; lesson on Milk . . . .... 267 CHAPTER ACIDS AND MILK Cream of Tomato Soup ; Lemon Milk Sherbet ; class experiments (Acids and Milk) ; lesson on Milk (Continued) . 272 CONTENTS Xxi CHAPTER LIX CUBD OF MILK PAQB Cottage Cheese; Junket Custard; class experiments (Effect of Heat on Sour Milk) ; lesson on Food for Children . 276 CHAPTER LX Cheese Pudding; Welsh Rabbit; class experiments (Effect of Extreme Heat on Cheese) ; lesson on Cheese . . 281 CHAPTER LXI SALADS Class experiments (Emulsions) ; Salad Dressings ; lesson on Arrangements in the Kitchen and Dining Room . . 285 CHAPTER LXII LUNCHEON Prepare and Serve a Luncheon ; lesson on Menu-making . 292 Food Requirements ; Tables of Height and Weight ; Table of Fuel Values . . , 7 . . . . .297 SUPPLEMENTARY LABORATORY LESSONS . . 313 INTRODUCTION PLANNING meals is often thought a very simple piece of work, and perhaps it is comparatively so, if it is not necessary to consider either time or money. But people are beginning to believe that it is really their duty to consider both, and many of us have to, whether we would or no. Think, then, of all that it is necessary to know in order to do this work well. First, the housewife must know what the income is and how it is to be divided. Only thus can she determine what the family can afford to spend for food. Next, she must know, in order to decide what is to be served for dinner, what is in the market, and a great deal about qualities and prices. In selecting meats, it is necessary not only to be able to tell whether a given piece is good, but to know what cuts are appropriate for different uses. In choosing fresh fruits and vegetables, a knowledge of what is in season is essential for wise buying, since out of season they may be poor and yet command even higher prices than good ones when these are plentiful. Some knowledge of brands of canned and package goods is useful, but will probably have to be acquired locally. Even with all this information, a knowledge of the part played by these foods in nourishing the body, and of their relative value from this point xxiv INTRODUCTION of view, should govern the actual purchases ; and, curiously enough, these considerations have no connection with the price.

Food study