Name: The practical cookbook
Author: Margaret W. Howard

This book presents a rather large collection of tested and economical recipes, in such a manner as to show their relation to one another and to the whole question of balanced meals. The plan of the book is novel, but it is hoped that it will the more commend itself to the public for that very reason. It is absolutely essential that the General Directions which accom- pany each group of recipes should be read and followed ; also that the references should be carefully traced. If the house- keeper calculates the cost of each dish as she prepares it, the columns headed Price wOl serve as a reasonably accurate guide to the cost of her daily meals. The book has grown out of many years of classroom work, and the arrangement is designed, by omitting all unnecessary directions, to force the student to reason out the recipes for herself. But it is a cookbook, not a textbook, and laboratory directions and explanatory text are purposely omitted. In preparing the book, the bulletins of the United States Department of Agriculture, magazines dealing with the sub- ject of food, and many standard works on dietetics and the preparation of food have been freely consulted. The author wishes to express her gratitude to the many friends who have allowed her to use their original recipes, as well as to those who have read and criticized the manuscript. MARGARET W. HOWARD fbyCoOglc fbyCoOglc CONTENTS I. Introduction i II. Water 4 Tea 4 Coffee 5 Chocolate 5 III. Mineral Salts 7 Fruit 7 Vegetables 10 IV. Starch 19 Potatoes 19 Breakfast cereals 22 Rice 23 Macaroni 25 Com, tapioca, sago, and rice products z6 V. Sugar 54 Candy 54 Fro3tings and cake fillings 56 Pudding sauces 59 VI. PROTEIDS , , ■- 61 Milk 61 Cheese 62 Eggs 63 Meat 70 Gelatin 80 Poultry 82 Fish 85 Shellfish 90 Nuts and legumes — meat substitutes 93 d,:...l,CjOO^:;Ic vi THE PRACTICAL COOKBOOK VII. Fats and Oils 95 Salad dressings gg Croquettes, fish balls, etc 99 Pastry 101 VIII. Frozen Desserts 107 IX. Canning and Presekving 109 Jelly-making no Pickling Ill X. Food for Invalids 113 Fluid diet 1 13 light soft diet 115 Soft, or convalescent, diet 116 XI. Unclassified Recipes 117 ■ XII. Selection of Food 137 How to plan meals 137 INDEX . 147 fbyCoOglc THE PRACTICAL COOKBOOK fbyCooglc ABBREVIATIONS . = cup or cupful pk. = peck ^ = cents pt. = pint . = dozen pkg. = package . = drop qt = quart .= heaping sec. = seconds , =hour si. = slice . = inch spk. = speck . = pound sq. = square . = large ssp. = saltspcHDnful .'= minute tb. = tablespoonful I. = ounce tsp. = teaspoonful fbyCoOglc THE PRACTICAL COOKBOOK INTRODUCTION Food is anything which, taken into the body, rebuilds the tissues, yields heat and energy, or aids in body processes. All foods contain one or more chemical compounds, and the amounts of those compounds furnish a means of classifying foods, as follows : (i) Proteids, containing nitrogen, supply tissue-building materials and yield heat and energy, but, as they alone can build tissue, should not be depended upon as heat- givers. (2) Starch and sugar (carbohydrates) yield energy and heat, because they contain carbon. (3) Fats and oils (hydro- carbons) give a larger amount of heat, but are less valuable as proteid-sparers and, like starch and sugar, may be stored as fat in the body. (4) Mineral salts aid largely in forming bones, teeth, hair, and nails, and assist in the processes of digestion, assimilation, metabolism, circulation, respiration, etc. (s) Water is necessary to support life, carry away waste, soften food for digestion, and, by evaporation, keep the body at its normal temperature. Food is cooked to destroy any germs it may contain and to render it more palatable, more digestible, or both.

AI-modernized reading of the original text

This book presents a rather large collection of tested and economical recipes, in such a manner as to show their relation to one another and to the whole question of balanced meals. The plan of the book is novel, but it is hoped that it will the more commend itself to the public for that very reason. It is absolutely essential that the General Directions which accompany each group of recipes should be read and followed ; also that the references should be carefully traced. If the housekeeper calculates the cost of each dish as she prepares it, the columns headed Price will serve as a reasonably accurate guide to the cost of her daily meals. The book has grown out of many years of classroom work, and the arrangement is designed, by omitting all unnecessary directions, to force the student to reason out the recipes for herself. But it is a cookbook, not a textbook, and laboratory directions and explanatory text are purposely omitted. In preparing the book, the bulletins of the United States Department of Agriculture, magazines dealing with the subject of food, and many standard works on dietetics and the preparation of food have been freely consulted. The author wishes to express her gratitude to the many friends who have allowed her to use their original recipes, as well as to those who have read and criticized the manuscript. MARGARET W. HOWARD fbyCoOglc fbyCoOglc CONTENTS I. Introduction i II. Water 4 Tea 4 Coffee 5 Chocolate 5 III. Mineral Salts 7 Fruit 7 Vegetables 10 IV. Starch 19 Potatoes 19 Breakfast cereals 22 Rice 23 Macaroni 25 Com, tapioca, sago, and rice products z6 V. Sugar 54 Candy 54 Fro3tings and cake fillings 56 Pudding sauces 59 VI. PROTEIDS , , ■- 61 Milk 61 Cheese 62 Eggs 63 Meat 70 Gelatin 80 Poultry 82 Fish 85 Shellfish 90 Nuts and legumes — meat substitutes 93 d,:...l,CjOO^:;Ic VII. Fats and Oils 95 Salad dressings gg Croquettes, fish balls, etc 99 Pastry 101 VIII. Frozen Desserts 107 IX. Canning and Presekving 109 Jelly-making no Pickling Ill X. Food for Invalids 113 Fluid diet 1 13 light soft diet 115 Soft, or convalescent, diet 116 XI. Unclassified Recipes 117 ■ XII. Selection of Food 137 How to plan meals 137 INDEX . 147 fbyCoOglc fbyCooglc ABBREVIATIONS . = cup or cupful pk. = peck ^ = cents pt. = pint . = dozen pkg. = package . = drop qt = quart .= heaping sec. = seconds , =hour si. = slice . = inch spk. = speck . = pound sq. = square . = large ssp. = saltspcHDnful .'= minute tb. = tablespoonful I. = ounce tsp. = teaspoonful fbyCoOglc INTRODUCTION Food is anything which, taken into the body, rebuilds the tissues, yields heat and energy, or aids in body processes. All foods contain one or more chemical compounds, and the amounts of those compounds furnish a means of classifying foods, as follows : (i) Proteids, containing nitrogen, supply tissue-building materials and yield heat and energy, but, as they alone can build tissue, should not be depended upon as heatgivers. (2) Starch and sugar (carbohydrates) yield energy and heat, because they contain carbon. (3) Fats and oils (hydrocarbons) give a larger amount of heat, but are less valuable as proteid-sparers and, like starch and sugar, may be stored as fat in the body. (4) Mineral salts aid largely in forming bones, teeth, hair, and nails, and assist in the processes of digestion, assimilation, metabolism, circulation, respiration, etc. (s) Water is necessary to support life, carry away waste, soften food for digestion, and, by evaporation, keep the body at its normal temperature. Food is cooked to destroy any germs it may contain and to render it more palatable, more digestible, or both.