a. Elements composing it and where obtained.
FOOD.-*. Its functions {fc^and repair.
i Water.
b. Food principles...
.Nutrients .
[Protein.
|Fats.
) Carbohydrates.
(Mineral matter.
Potatoes.
Theory. — History.
Botany — Note difference between sweet and white potatoes.
. Composition.
(Water.
Experiment showing 1 Starch — test.
[Cellulose.
Use of microscope.
[ Plant.
Drawing < Tuber.
[Starch grains.
DIGESTION OF STARCH.
a. Salivary glands.
b. Action of saliva on starch.
c. Test saliva with litmus.
d. Pancreatic juice.
e. Food value of starch.
Practice. — Boiled. )
Baked. Iwhite.
Mashed. (Sweet.
Creamed. J
Note. — Compare nutritive value of same.
Cereals.
Theory. — History.
Botany — grow various grains.
Composition.
Note similarity and difference in grains.
Show cross sections under microscope.
Importance in the vegetable kingdom.
Prunes, figs, dates, bananas and other fruits, valuable adjuncts.
Practice. — Mush from various grains served hot and molded.
Note difference in quantity of water and time required in the cooking
of whole grains and those in other forms.
Note. — Emphasize importance of having rice grains whole and dry.
Breads.
Theory. — 1. History of breads of various nations,
2. Materials used.
3. Made light by use of —
1. Air.
(From acid and alkali..
2. Gas — C02 <From yeast fermentation.
[Aerated.
4. Baking powders.
a. Their composition.
b. Adulterations.
c. Materials to illustrate.
(Argol.
1. Cream of tartar < Crystal.
[Powder.
2. Bicarbonate of soda.
Note.— Show other acids and alkalies. Tests. Experiments.
27
Quick Breads.
Practice —Ratters /Thin— Example : Pop-overs, made light by air.
f) act ice. matters .... jThick— Example : Muffins, made light by baking powder.
Xote. — Make muffins of various kinds. Quick oven necessary for all quick breads.
Doughs — tea biscuit-
Short cake — using fruits in season.
Yeast.
Theory. — Botanical classification.
Manner of growth with experiments.
Use of microscope.
Drawings.
Fermentation ... .ft*c£ic *
[Acetic.
Flour.
Varieties of wheat and other grains used.
Milling processes.
Comparative value of white and whole wheat.
Separation of starch and gluten.
Use of microscope.
Bread.
Processes in bread baking.
Temperature of oven in relation to size of loaf.
{Comparison between crust and crumb-
Fresh and stale.
Hot and cold.
Toasted (properly).
Practice. — Whole wheat and white bread.
Bread sticks.
i Parker House.
Swedish.
French.
Other Wheat Preparations.
Theory. — Macaroni, spaghetti, etc.
Manufacture of.
Where most used.
Food value of.
Practice. — Macaroni with cheese.
Macaroni with cream sauce.
Spaghetti with tomatoes.
Protein.
Theory. — 1. Where found.
2. Its function in the body.
3. Varieties — chemical nature.
4. Digestion of:
a. Under what conditions most easily digested.
b. Mastication.
c. Gastric and intestinal digestion.
d. Experiments.
Eggs.
Theory. — 1. Albumen.
Xote. — Above experiments under protein will cover most of the work
with albumen.
2. Eggs of various birds : Those most commonly used as food.
3. Composition — Nutritive value.
4. Tests for fresh and stale.
5. Varying market value according to season.
28
Practice. — Soft cooked.
Hard cooked.
Poached.
Omelettes.... {gS^ etc.
Tea.
Theory. — History.
Kinds.
f Stimulating.
ProT^firties J Astringent.
Pioperties.. . . < Effect Qn digestion>
[Test for tannin.
Manners of preparing. "Why?
Coffee.
History.
Kinds.
Page 20
Presented as published in 1899. 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
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a. Elements composing it and where obtained.
FOOD.-*. Its functions {fc^and repair.
i Water.
b. Food principles...
.Nutrients .
[Protein.
|Fats.
) Carbohydrates.
(Mineral matter.
Potatoes.
Theory. — History.
Botany — Note difference between sweet and white potatoes.
. Composition.
(Water.
Experiment showing 1 Starch — test.
[Cellulose.
Use of microscope.
[ Plant.
Drawing < Tuber.
[Starch grains.
DIGESTION OF STARCH.
a. Salivary glands.
b. Action of saliva on starch.
c. Test saliva with litmus.
d. Pancreatic juice.
e. Food value of starch.
Practice. — Boiled. )
Baked. Iwhite.
Mashed. (Sweet.
Creamed. J
Note. — Compare nutritive value of same.
Cereals.
Theory. — History.
Botany — grow various grains.
Composition.
Note similarity and difference in grains.
Show cross sections under microscope.
Importance in the vegetable kingdom.
Prunes, figs, dates, bananas and other fruits, valuable adjuncts.
Practice. — Mush from various grains served hot and molded.
Note difference in quantity of water and time required in the cooking
of whole grains and those in other forms.
Note. — Emphasize importance of having rice grains whole and dry.
Breads.
Theory. — 1. History of breads of various nations,
2. Materials used.
3. Made light by use of —
1. Air.
(From acid and alkali..
2. Gas — C02 <From yeast fermentation.
[Aerated.
4. Baking powders.
a. Their composition.
b. Adulterations.
c. Materials to illustrate.
(Argol.
1. Cream of tartar < Crystal.
[Powder.
2. Bicarbonate of soda.
Note.— Show other acids and alkalies. Tests. Experiments.
27
Quick Breads.
Practice —Ratters /Thin— Example : Pop-overs, made light by air.
f) act ice. matters .... jThick— Example : Muffins, made light by baking powder.
Xote. — Make muffins of various kinds. Quick oven necessary for all quick breads.
Doughs — tea biscuit-
Short cake — using fruits in season.
Yeast.
Theory. — Botanical classification.
Manner of growth with experiments.
Use of microscope.
Drawings.
Fermentation ... .ft*c£ic *
[Acetic.
Flour.
Varieties of wheat and other grains used.
Milling processes.
Comparative value of white and whole wheat.
Separation of starch and gluten.
Use of microscope.
Bread.
Processes in bread baking.
Temperature of oven in relation to size of loaf.
{Comparison between crust and crumb-
Fresh and stale.
Hot and cold.
Toasted (properly).
Practice. — Whole wheat and white bread.
Bread sticks.
i Parker House.
Swedish.
French.
Other Wheat Preparations.
Theory. — Macaroni, spaghetti, etc.
Manufacture of.
Where most used.
Food value of.
Practice. — Macaroni with cheese.
Macaroni with cream sauce.
Spaghetti with tomatoes.
Protein.
Theory. — 1. Where found.
2. Its function in the body.
3. Varieties — chemical nature.
4. Digestion of:
a. Under what conditions most easily digested.
b. Mastication.
c. Gastric and intestinal digestion.
d. Experiments.
Eggs.
Theory. — 1. Albumen.
Xote. — Above experiments under protein will cover most of the work
with albumen.
2. Eggs of various birds : Those most commonly used as food.
3. Composition — Nutritive value.
4. Tests for fresh and stale.
5. Varying market value according to season.
28
Practice. — Soft cooked.
Hard cooked.
Poached.
Omelettes.... {gS^ etc.
Tea.
Theory. — History.
Kinds.
f Stimulating.
ProT^firties J Astringent.
Pioperties.. . . < Effect Qn digestion>
[Test for tannin.
Manners of preparing. "Why?
Coffee.
History.
Kinds.