Experiments have shown that there may be a difference
of 25 per cent in the weight of a "cup of flour" measured
by different persons in different ways. One method is to
sift the flour onto a square of glazed paper (or oil cloth)
and pour it into the cup placed on another piece of paper —
tap the side of the cup once with a knife and level.
METHODS OF APPLYING HEAT
Broiling — Cooking before or over glowing coals or under gas. Ea-
cliant heat. High temperature at first to sear outside, thus devel-
oping flavor and retaining juices; then lower temperature for the
heat to penetrate and to avoid burning.
Pan Broiling — Cooking on very hot griddle with only sufficient fat
to prevent sticking.
Boasting — Same as broiling, superseded by baking in oven.
Baking — Cooking in oven by heated air and radiation.
Slow oven, 270°— 350° F.
Moderate oven, 350°— 400° F.
Quick oven, 400°— 480° F.
(These temperatures were taken by a thermometer through the
top of a gas stove oven).
Boiling — Cooking in boiling water, 212° F.
Stevting — Cooking in water at temperature 160° to 180° F.
Steaming — Cooking in contact with steam, 212° F.
Dry Steaming, as in a double boiler, 192° F.
Frying — Cooking by immersion in deep fat, approximately 360° F.
for uncooked foods, 380° F. for cooked foods. The fat used: all
lard, 2/3 lard and 1/3 beef suet, "cod fat" from the flank of
beef, oil, "snowdrift," "cottolene" and mixtures. Tempera-
tures vary to produce similar effects with different fats.
Saute-ing — Cooking in small quantity of fat — often called frying.
Braising — Combination of stewing and baking. Meat is often first
seared to develop flavor and prevent escape of juices.
Fricasseeing — Combination of sauteing and stewing.
TABLES AND DEFINITIONS V.
COMPOSITION OF EAW FOODS
Parts in 100 (approximate).
Wheat Flour — 12 water, 12 gluten, 75 starch, 1 fat.
Cornmeal — 12 water, 9 protein, 75 starch, 2 fat.
Beans and Peas, dry — 13 water, 24 legumen, 60 starch, 2 fat.
Potato, white — 78 water, 2 protein, 18 starch, trace of fat.
Parsnips, Carrots, Turnips — 85 water, 1 proteid substance, 9 — 12
starch and sugar, % fat.
Banana — 75 water, 1 protein, 22 sugar and starch, i^ fat.
Loin of Beef (avg.) — 60 water, 18 protein, 20 fat.
Eggs — 74 water, 13 albumen, 10 fat.
Egg, white — 86 water, 12 albumen, no fat.
Egg, yolk — 50 water, 16 albumen, 33 fat.
Milk — 87 water, 3 casein, 5 sugar, 4 fat.
Cheese — 33 water, 26 casein, 33 fat.
Nuts — 3 water, 20 protein, 15 starch, 55 fat.
Butter — 12 water, 1 protein, 85 fat.
Lard, Olive Oil— 100 fat.
All the above foods except refined fats, sugar and starch, contain
from % per cent to 1 per cent of mineral matter (salts), apparent
when the foods are burned as ash. Butter and cheese have 2 per cent
or 3 per cent of common salt added.
Protein foods are eggs, meats, fish, cheese.
Starchy foods are the grains — wheat, rice, rye, oats, corn,
etc., beans, peas, potatoes, chestnut.
Fats are prominent in fat meats, nuts, cream, butter, lard,
vegetable oils.
Cellulose or woody fiber is found in vegetables, un-
screened flours and meals, and in fruits, especially when
unripe.
EFFECT OF HEAT ON FOOD MATERIALS
Starch absorbs water, swells and becomes partially soluble
in water. This begins at about 150 degrees F. Dry
starch begins to change to dextrine at about 320 de-
grees F.
Page 2
Presented as published in 1912. 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
Experiments have shown that there may be a difference of 25 per cent in the weight of a "cup of flour" measured by different persons in different ways. One method is to sift the flour onto a square of glazed paper (or oil cloth) and pour it into the cup placed on another piece of paper — tap the side of the cup once with a knife and level.
METHODS OF APPLYING HEAT
Broiling — Cooking before or over glowing coals or under gas. Radiant heat. High temperature at first to sear outside, thus developing flavor and retaining juices; then lower temperature for the heat to penetrate and to avoid burning.
Pan Broiling — Cooking on very hot griddle with only sufficient fat to prevent sticking.
Roasting — Same as broiling, superseded by baking in oven.
Baking — Cooking in oven by heated air and radiation. Slow oven, 270°— 350° F. Moderate oven, 350°— 400° F. Quick oven, 400°— 480° F.
(These temperatures were taken by a thermometer through the top of a gas stove oven).
Boiling — Cooking in boiling water, 212° F.
Stewing — Cooking in water at temperature 160° to 180° F.
Steaming — Cooking in contact with steam, 212° F.
Dry Steaming, as in a double boiler, 192° F.
Frying — Cooking by immersion in deep fat, approximately 360° F. for uncooked foods, 380° F. for cooked foods. The fat used: all lard, 2/3 lard and 1/3 beef suet, "cod fat" from the flank of beef, oil, "snowdrift," "cottolene" and mixtures. Temperatures vary to produce similar effects with different fats.
Saute-ing — Cooking in small quantity of fat — often called frying.
Braising — Combination of stewing and baking. Meat is often first seared to develop flavor and prevent escape of juices.
Fricasseeing — Combination of sauteing and stewing.
TABLES AND DEFINITIONS
COMPOSITION OF RAW FOODS
Parts in 100 (approximate). Wheat Flour — 12 water, 12 gluten, 75 starch, 1 fat. Cornmeal — 12 water, 9 protein, 75 starch, 2 fat. Beans and Peas, dry — 13 water, 24 legumen, 60 starch, 2 fat. Potato, white — 78 water, 2 protein, 18 starch, trace of fat. Parsnips, Carrots, Turnips — 85 water, 1 proteid substance, 9 — 12
starch and sugar, % fat. Banana — 75 water, 1 protein, 22 sugar and starch, i^ fat. Loin of Beef (avg.) — 60 water, 18 protein, 20 fat. Eggs — 74 water, 13 albumen, 10 fat. Egg, white — 86 water, 12 albumen, no fat. Egg, yolk — 50 water, 16 albumen, 33 fat. Milk — 87 water, 3 casein, 5 sugar, 4 fat. Cheese — 33 water, 26 casein, 33 fat. Nuts — 3 water, 20 protein, 15 starch, 55 fat. Butter — 12 water, 1 protein, 85 fat. Lard, Olive Oil— 100 fat.
All the above foods except refined fats, sugar and starch, contain from % per cent to 1 per cent of mineral matter (salts), apparent when the foods are burned as ash. Butter and cheese have 2 per cent or 3 per cent of common salt added.
Protein foods are eggs, meats, fish, cheese.
Starchy foods are the grains — wheat, rice, rye, oats, corn, etc., beans, peas, potatoes, chestnut.
Fats are prominent in fat meats, nuts, cream, butter, lard, vegetable oils.
Cellulose or woody fiber is found in vegetables, unscreened flours and meals, and in fruits, especially when unripe.
EFFECT OF HEAT ON FOOD MATERIALS
Starch absorbs water, swells and becomes partially soluble in water. This begins at about 150 degrees F. Dry starch begins to change to dextrine at about 320 degrees F.