b. Saliva, gastric juice, pancreatic juice.
c. Experiments with saliva, pepsin, and paucreatin.
Invalid Cookery.
Iheory. — a. Necessity of a knowledge of.
b. How it differs from usual cooking.
c. Great carefulness and accuracy.
d. Daintiness — neatness.
e. Care in serving hot foods hot. Cold foods cold.
Practice. — Gruels — Beverages.
Beef juice, essence.
Fgg preparations.
Milk preparations and combinations,
Oysters.
Jellies.
Ice cream.
33
Infant Feeding.
Theory and Practice. — Milk — care of, kiuds.
Sterilization.
Pasteurization.
Care of bottles.
Cooking and Serving of a Simple Dinner.
Foods. .
J Nutritious.
I Economical.
TABLE SETTING — DECORATION.
Daintiness.
Spotless linen.
Quietness.
Carefulness, etc.
COURSES.
Soup.
Meat and vegetables.
Salad.
Dessert.
CONCLUSION.
Instruction will be given by the supervisor, at the regular conferences, on the
division of the work of the different grades. The progress books kept by the
teachers, showing the work covered each month, will be discussed and compared at
these meetings.
In order to secure uniformity and mutual progress, each teacher will be required
in turn to give a lecture on a subject chosen from the manual.
Free use of blackboard during each lesson is advised ; also composition and dicta-
tion lessons for each grade.
Pupils should become familiar with quotations on cooking from the best authors,
and with the names of the men in Europe and America who have made a study of
this science. The pamphlets furnished by the Department of Agriculture in Wash-
ington will inform them of the investigations of food and nutrition made by the
Government. Professor Atwater's Food and Diet is among these pamphlets, and
should form one of the reading books in each class. Chas. D. Wood's Cooking of
Meats is another such pamphlet.
Many valuable books of reference are to be found in tbe school libraries. Eecom-
mendations for others will be made from time to time in order to keep up with the
progress in the investigations and research in this line of work.
Teachers will visit with the supervisor, from time to time, the manufactories of
food products, such as flour mills, cream of tartar works, chocolate manufactories,
canning establishments, and tea, coffee, and spice importing houses.
The following is a partial list of the reference books recommended
by the supervisor for use in connection with the course in cookery:
Foods, by Edward Smith.
Chemistry of Cookery, by W. Matthieu Williams.
History of a Mouthful of Bread, by J. Mace, translated by Mrs. A. Gatty.
Remsen's Chemistry.
Laboratory Manual of General Chemistry, by Williams.
Vegetable World and Animal World, by Figuier.
Elements of Structural and Systematic Botany, by Campbell. (Boston, 1890.)
Principles of Hygiene, E. M. Hunt.
9900— No. 56 3
34
Spirit of Cookery (Thudichum).
Century Cook Book (Mary Ronald).
European and American Cuisine (Lemcke).
The Murrey Collection of Cook Books.
Francatelli's Modern Cook Book.
Marian Harland's Books.
The extracts given below from a letter by Mrs. Williams to the author
of this report may serve to show with what earnestness and enthusiasm
the work in cookery is being pursued in the New York schools :
Page 23
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
A modernized reading is not available for this page yet. You are seeing the original text.
b. Saliva, gastric juice, pancreatic juice.
c. Experiments with saliva, pepsin, and paucreatin.
Invalid Cookery.
Iheory. — a. Necessity of a knowledge of.
b. How it differs from usual cooking.
c. Great carefulness and accuracy.
d. Daintiness — neatness.
e. Care in serving hot foods hot. Cold foods cold.
Practice. — Gruels — Beverages.
Beef juice, essence.
Fgg preparations.
Milk preparations and combinations,
Oysters.
Jellies.
Ice cream.
33
Infant Feeding.
Theory and Practice. — Milk — care of, kiuds.
Sterilization.
Pasteurization.
Care of bottles.
Cooking and Serving of a Simple Dinner.
Foods. .
J Nutritious.
I Economical.
TABLE SETTING — DECORATION.
Daintiness.
Spotless linen.
Quietness.
Carefulness, etc.
COURSES.
Soup.
Meat and vegetables.
Salad.
Dessert.
CONCLUSION.
Instruction will be given by the supervisor, at the regular conferences, on the
division of the work of the different grades. The progress books kept by the
teachers, showing the work covered each month, will be discussed and compared at
these meetings.
In order to secure uniformity and mutual progress, each teacher will be required
in turn to give a lecture on a subject chosen from the manual.
Free use of blackboard during each lesson is advised ; also composition and dicta-
tion lessons for each grade.
Pupils should become familiar with quotations on cooking from the best authors,
and with the names of the men in Europe and America who have made a study of
this science. The pamphlets furnished by the Department of Agriculture in Wash-
ington will inform them of the investigations of food and nutrition made by the
Government. Professor Atwater's Food and Diet is among these pamphlets, and
should form one of the reading books in each class. Chas. D. Wood's Cooking of
Meats is another such pamphlet.
Many valuable books of reference are to be found in tbe school libraries. Eecom-
mendations for others will be made from time to time in order to keep up with the
progress in the investigations and research in this line of work.
Teachers will visit with the supervisor, from time to time, the manufactories of
food products, such as flour mills, cream of tartar works, chocolate manufactories,
canning establishments, and tea, coffee, and spice importing houses.
The following is a partial list of the reference books recommended
by the supervisor for use in connection with the course in cookery:
Foods, by Edward Smith.
Chemistry of Cookery, by W. Matthieu Williams.
History of a Mouthful of Bread, by J. Mace, translated by Mrs. A. Gatty.
Remsen's Chemistry.
Laboratory Manual of General Chemistry, by Williams.
Vegetable World and Animal World, by Figuier.
Elements of Structural and Systematic Botany, by Campbell. (Boston, 1890.)
Principles of Hygiene, E. M. Hunt.
9900— No. 56 3
34
Spirit of Cookery (Thudichum).
Century Cook Book (Mary Ronald).
European and American Cuisine (Lemcke).
The Murrey Collection of Cook Books.
Francatelli's Modern Cook Book.
Marian Harland's Books.
The extracts given below from a letter by Mrs. Williams to the author
of this report may serve to show with what earnestness and enthusiasm
the work in cookery is being pursued in the New York schools :