Water is needed for the fluids of the body, to carry away wastes
and to regulate the temperature through perspiration.
Salts are needed in the formation of bones, digestive fluids and
as a small but necessary part of every living cell in the body. They
are present in nearly all foods, being most abundant in vegetables,
fruits, milk and eggs.
FOOD UNITS
As the unit of weight is the pound so the unit of food value
is the "calorie." This is really a heat unit and is the quantity of
heat required to raise the temperature of a kilogram of water 1°
Centigrade, or approximately to raise the temperature of one pound
of water 4° F. An ounce of dry protein, starch or sugar gives to
the body 116 calories and an ounce of fat produces 264 calories.
LESSONS IN COOKING xiii
The number of calories or food units needed by the body per
day depends on the amount of exercise taken, the size of body, and
to a less extent on age, sex, weather and personal peculiarities. For
a man of average size and weight taking light exercise, this means
about 2,800 calories or food units per day; for an average woman
2,200 calories; for a child of 7 to 9 years, 1,400 calories. (See page
71 for Table of Food Eequirements.)
To be in correct proportion from 10% to 15% of the total food
units should be in the form of protein, 25% to 40% in form of fat
and from 40% to 60% in the form of starch and sugar,
ABBREVIATIONS
Except in Part I, the following abbreviations are used through-
out Lessons in Cooking.
teaspoon t
tablespoon T
cup c
minute m
hour h
lesson L
SEPTEMBER MENUS
■^^^^^^^H t^H
A LESSON IN MEASURING
Correct Method of Measuring, One Half and One Quarter Spoons
Shown on the Table.
LESSONS IN COOKING
THE art of cookery is as old as history ; its development
measures the development of civilization. More people
are engaged in cooking all or a part of their time than
in any other occupation. On the selection and preparation
of food depends, more than on any single factor, the health
and consequent happiness and prosperity of mankind.
Cookery is, or should be, a fine art. Like other arts, it
has its laws of proportion, harmony and contrast. The art
of cookery appeals to the sense of taste, music to the sense of
hearing, and the graphic arts to the sense of sight. Gratifica-
tion of the sense of taste is as legitimate as enjoyment from
any of the senses. The temperate indulgence of the sense
of taste is indeed necessary for good digestion, on which
depend physical well-being and efficiency. A systematic
study of cooking, then, should be a fundamental part of the
education of the home-maker.
GENERAL DIRECTIONS
1. Have the kitchen arranged so that utensils and food
materials are close at hand. A cabinet, shelves, or hooks
for small utensils — measuring cups, spoons, knives, forks
and egg beaters ; and cooking materials — salt, pepper, spices,
baking powder, soda, sugar, etc., can be placed conveniently
in any kitchen.
2. Clean up as you go along. Put things away imme-
diately after use. Make use of as few mixing and cooking"
dishes as possible by rinsing or washing and using again.
Put to soak in water dishes that cannot be cleansed easily.
Do not make half an hour's dishwashing in preparing a
meal. Work neatly — do not "clutter up" the kitchen.
Page 7
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
Water is needed for the fluids of the body, to carry away wastes and to regulate the temperature through perspiration.
Salts are needed in the formation of bones, digestive fluids and as a small but necessary part of every living cell in the body. They are present in nearly all foods, being most abundant in vegetables, fruits, milk and eggs.
As the unit of weight is the pound so the unit of food value is the "calorie." This is really a heat unit and is the quantity of heat required to raise the temperature of a kilogram of water 1° Centigrade, or approximately to raise the temperature of one pound of water 4° F. An ounce of dry protein, starch or sugar gives to the body 116 calories and an ounce of fat produces 264 calories.
The number of calories or food units needed by the body per day depends on the amount of exercise taken, the size of body, and to a less extent on age, sex, weather and personal peculiarities. For a man of average size and weight taking light exercise, this means about 2,800 calories or food units per day; for an average woman 2,200 calories; for a child of 7 to 9 years, 1,400 calories. (See page 71 for Table of Food Requirements.)
To be in correct proportion from 10% to 15% of the total food units should be in the form of protein, 25% to 40% in form of fat and from 40% to 60% in the form of starch and sugar,
ABBREVIATIONS
Except in Part I, the following abbreviations are used throughout Lessons in Cooking.
teaspoon t
tablespoon T
cup c
minute m
hour h
lesson L
■^^^^^^^H t^H
A LESSON IN MEASURING
Correct Method of Measuring, One Half and One Quarter Spoons
Shown on the Table.
THE art of cookery is as old as history ; its development measures the development of civilization. More people are engaged in cooking all or a part of their time than in any other occupation. On the selection and preparation of food depends, more than on any single factor, the health and consequent happiness and prosperity of mankind.
Cookery is, or should be, a fine art. Like other arts, it has its laws of proportion, harmony and contrast. The art of cookery appeals to the sense of taste, music to the sense of hearing, and the graphic arts to the sense of sight. Gratification of the sense of taste is as legitimate as enjoyment from any of the senses. The temperate indulgence of the sense of taste is indeed necessary for good digestion, on which depend physical well-being and efficiency. A systematic study of cooking, then, should be a fundamental part of the education of the home-maker.
GENERAL DIRECTIONS
1. Have the kitchen arranged so that utensils and food materials are close at hand. A cabinet, shelves, or hooks for small utensils — measuring cups, spoons, knives, forks and egg beaters ; and cooking materials — salt, pepper, spices, baking powder, soda, sugar, etc., can be placed conveniently in any kitchen.
2. Clean up as you go along. Put things away immediately after use. Make use of as few mixing and cooking dishes as possible by rinsing or washing and using again. Put to soak in water dishes that cannot be cleansed easily. Do not make half an hour's dishwashing in preparing a meal. Work neatly — do not "clutter up" the kitchen.