-p .. {Compare similarity and differences in tea and coffee,
properties . - - planners of preparing. Why ?
Cocoa and Chocolate.
Growth and preparation.
Nutritive value and digestibility.
Manner of cooking.
Note. — Practice work on beverages to be taken with bread lessons.
Milk.
Theory. — 1. History: Milk of different animals.
2. Composition, with experiments.
a. Cream — Show globules under microscope.
1). Amount of water.
<». Casein.
3. Nutritive value.
Pasteurization.
4. Care of -| Sterilization.
Cleanliness of utensils.
Butter.
Theory. — 1. Dairy methods.
2. Experiment.
Make small amount.
3. Flavors due to bacilli.
4. Substitutes.
5. Nutritive value.
6. Digestibility compared with other fats.
Cheese.
Theory. — 1. Manufacture.
2. Digestibility — Food value.
3. Mold shown with microscope.
Practice. — Ramakins.
Cheesed crackers.
Vegetable Classification.
IW-Seeds {j*£g
Roots (Sair»ta-
1/Turnips.
Bulbs Onions.
Tubers.... /Potatoes.
{.Jerusalem artichokes.
Shoots Asparagus.
StalUs ...JSSSi/6.
29
T,,eU,,,_L,aves....{^e.
Flowers Cauliflower.
v . (Cucumber.
Fmit \Tomato.
Fungi Mushroom.
Vegetable Protein.
Theory. — 1. Where found.
2. Composition.
3. Large proportion of vegetable casein and corresponding difficulty of
digestion if insufficiently cooked.
How to overcome this.
Soups. [Peas.
Practice. — Purees . ..< Beans.
[Lentils.
Croutons.
Baked beans.
Animal Protein.
Theory. — 1. Historical references.
2. Different cuts — their uses — comparative prices.
Meats — 3. Food value and digestibility of different cuts, aud effect of manner of
cooking on same.
4. Methods of preserving.
5. Diseased meats — dangers resulting from their use.
Use of microscope showing fiber, bone, tissue, fat.
6. Care of before and after cooking.
7. Experiments with hot and cold water.
BROILING and pan-broiling.
Practice. — 1. Round steak — garnishing.
2. Chops...J^ncl1- "...
1 [Loin — garnishing.
3. Meat cakes — garnishing.
roasting.
Theory. — 1. Economy of flank or chuck.
2. Temperature of oven depending upon kind and size of cut
3. Necessity of saving drippings.
Practice. — Rolled flank, or chuck roast.
B ROILING — SIMMERING.
Theory. — 1. Difference in the broiling of fresh and salt meats.
2. Why flavor is not so good as in roasted meats.
3. Utiiize water in which meat is cooked.
J'ractice. — Knuckle end of shoulder, or leg of mutton.
STEWING.
Theory. — 1. Its relation to boiled meats.
2. The addition of vegetables.
o r<v,„„~ „„+o I Round of beef.
3. Cheap cuts....|Neckof umttou_
4. Slow cooking.
Practice. — Brown stew with dumplings.
BRAISING.
Theory. — 1. Its relation to roasting.
2. Use of vegetables.
3. Cheap cuts and slow cooking.
Practice. — Liver. Under round of beef, larded, etc.
30
FRICASSEEING.
Theory. — 1. Materials used.
r» xt ' [White.
2. Kinds --{Brown.
Practice. — Fowl, veal, etc.
Fowl.
Hieory. — a. How to distinguish between young and old.
b. Preparation for market.
c. Purchasing of.
d. Game —
What it is.
Cost, etc.
Digestibility of.
e. Anatomy of.
{Drawing.
Trussing!
Stuffing!'
FRYING.
Theory. — Different fats used.
Temperature necessary.
Difference between frying and sauteing.
Use of bread crumbs and egg.
Practice. — Breaded chops, tomato sauce.
Rice croquettes.
Made-over Dishes.
Theory. — a. Economy of.
b. Care necessary.
Recooking hardens albumen, etc.
c. Materials used.
Practice. — Hashes.
Croquettes.
Minced meat on toast.
Rice and meat, etc.
Page 21
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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-p .. {Compare similarity and differences in tea and coffee,
properties . - - planners of preparing. Why ?
Cocoa and Chocolate.
Growth and preparation.
Nutritive value and digestibility.
Manner of cooking.
Note. — Practice work on beverages to be taken with bread lessons.
Milk.
Theory. — 1. History: Milk of different animals.
2. Composition, with experiments.
a. Cream — Show globules under microscope.
1). Amount of water.
<». Casein.
3. Nutritive value.
Pasteurization.
4. Care of -| Sterilization.
Cleanliness of utensils.
Butter.
Theory. — 1. Dairy methods.
2. Experiment.
Make small amount.
3. Flavors due to bacilli.
4. Substitutes.
5. Nutritive value.
6. Digestibility compared with other fats.
Cheese.
Theory. — 1. Manufacture.
2. Digestibility — Food value.
3. Mold shown with microscope.
Practice. — Ramakins.
Cheesed crackers.
Vegetable Classification.
IW-Seeds {j*£g
Roots (Sair»ta-
1/Turnips.
Bulbs Onions.
Tubers.... /Potatoes.
{.Jerusalem artichokes.
Shoots Asparagus.
StalUs ...JSSSi/6.
29
T,,eU,,,_L,aves....{^e.
Flowers Cauliflower.
v . (Cucumber.
Fmit \Tomato.
Fungi Mushroom.
Vegetable Protein.
Theory. — 1. Where found.
2. Composition.
3. Large proportion of vegetable casein and corresponding difficulty of
digestion if insufficiently cooked.
How to overcome this.
Soups. [Peas.
Practice. — Purees . ..< Beans.
[Lentils.
Croutons.
Baked beans.
Animal Protein.
Theory. — 1. Historical references.
2. Different cuts — their uses — comparative prices.
Meats — 3. Food value and digestibility of different cuts, aud effect of manner of
cooking on same.
4. Methods of preserving.
5. Diseased meats — dangers resulting from their use.
Use of microscope showing fiber, bone, tissue, fat.
6. Care of before and after cooking.
7. Experiments with hot and cold water.
BROILING and pan-broiling.
Practice. — 1. Round steak — garnishing.
2. Chops...J^ncl1- "...
1 [Loin — garnishing.
3. Meat cakes — garnishing.
roasting.
Theory. — 1. Economy of flank or chuck.
2. Temperature of oven depending upon kind and size of cut
3. Necessity of saving drippings.
Practice. — Rolled flank, or chuck roast.
B ROILING — SIMMERING.
Theory. — 1. Difference in the broiling of fresh and salt meats.
2. Why flavor is not so good as in roasted meats.
3. Utiiize water in which meat is cooked.
J'ractice. — Knuckle end of shoulder, or leg of mutton.
STEWING.
Theory. — 1. Its relation to boiled meats.
2. The addition of vegetables.
o r<v,„„~ „„+o I Round of beef.
3. Cheap cuts....|Neckof umttou_
4. Slow cooking.
Practice. — Brown stew with dumplings.
BRAISING.
Theory. — 1. Its relation to roasting.
2. Use of vegetables.
3. Cheap cuts and slow cooking.
Practice. — Liver. Under round of beef, larded, etc.
30
FRICASSEEING.
Theory. — 1. Materials used.
r» xt ' [White.
2. Kinds --{Brown.
Practice. — Fowl, veal, etc.
Fowl.
Hieory. — a. How to distinguish between young and old.
b. Preparation for market.
c. Purchasing of.
d. Game —
What it is.
Cost, etc.
Digestibility of.
e. Anatomy of.
{Drawing.
Trussing!
Stuffing!'
FRYING.
Theory. — Different fats used.
Temperature necessary.
Difference between frying and sauteing.
Use of bread crumbs and egg.
Practice. — Breaded chops, tomato sauce.
Rice croquettes.
Made-over Dishes.
Theory. — a. Economy of.
b. Care necessary.
Recooking hardens albumen, etc.
c. Materials used.
Practice. — Hashes.
Croquettes.
Minced meat on toast.
Rice and meat, etc.