Name: Principles of cookery
Author: Anna Barrows

PRINCIPLES ef COOKER AMERICAN SCHOOLS/HOME ECO! CHICAGO, ILLINOIS U.S. TEXTBOOK EDITION Copyright N°_ COPYRIGHT DEPOSIT. Principles of Cookery ANNA BARROWS TEACHER OF COOKERY, TEACHERS' COLLEGE COLUMBIA UNIVERSITY DIRECTOR CHAUTAUQUA SCHOOL OF COOKERY AUTHOR HOME SCIENCE COOK BOOK, FORMERY EDITOR AMERICAN KITCHEN MAGAZINE CHICAGO AMERICAN SCHOOL OF HOME ECONOMICS lylo <v <?> w COPYRIGHT, 1904, BY AMERICAN SCHOOL OF HOUSEHOLD EO .«< MIC5 COPYRIGHT, 1906, 1910, BY HOME ECONOMICS ASSOCIATION, Entered at Stationers Hall, London All Rights Reserved ©C!.A2782'.2 CONTENTS Letter to Students Fire ...... Water ...... Methods of Cooking in Water Ice ....... Preparation and Preserving of Foods Choice of Food .... Milk and Its Products Butter ...... Cheese ...... Eggs ...... Meat ...... Fish Poultry ..... Vegetables Grains Bread and Other Doughs Pastry and Cake .... Cooking of Doughs. Form and Flavor .... Flavor . . . Food for the Day .... Bibliography ..... Comparative Value of Fuels Alcohol ...... Kerosene ..... Fireless Cookers .... Co-operative Cooking Kitchen Furnishings The Housekeeper's Library Card Catalog of Foods . 1 . 16 20 . 2S 32 • 39 42 . 48 53 . • 55 67 • 77 79 • S3 94 • 99 114 . I IQ 122 • 13° 133 . I40 147 • I50 151 • LS2 158 • 159 162 . • 165 iv CONTENTS Cookery a Fine Art ..... 167 Cake Making ........ 169 Menu Making .' . . . . . 170 Use of Fats . . . . . . . . 180 Table Service . . . . . .181 Menus for Special Occasions ..... 182 Directions for Waitresses at the Lake Placid Club, by Mrs. Melvil Dewey .... 1S3 Program for Supplemental Study . . . 189 Index ........ 197 AMERICAN SCHOOL OP HOME ECONOMICS CHICAGO "January 1, 1907. My dear Madam: Cookery is so old a story to many women that they find little interest in it. Others, though they enjoy cooking and are con- stantly devising new ways of preparing food and seeking new recipes from their friends, never learn anything of the chemical composition of foods or the reasons for the processes they carry on daily. Comparatively few have yet studied cookery as they study other subjects, getting at its fundamental principles and grouping its varied formulas in a few general divisions. In these lessons the attempt has been made to reduce cookery to its lowest terms. It would be impossible to tell the whole story of the art of cookery in so few pages, but by concentrating we are better able to view the subject as a whole. The aim has been to lay a foundation with which each student may become familiar easily and upon which she may build a system of cookery in accord with modern scientific investigation and yet adapted to her own conditions. For those who have had little or no experience in cooking, the order in which the tonics are taken up will be suggestive and helpful— that is, the application of heat to foods, the use of water in cooking, cooking of simple foods as grams, vegetables, and meats, and last, the mix- ing and cooking of doughs and the making of the more complicated dishes. If possible, 111 the experiments should be performed, especially when

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AMERICAN SCHOOLS/HOME ECO! CHICAGO, ILLINOIS U.S. TEXTBOOK EDITION Copyright N°_ COPYRIGHT DEPOSIT. Principles of Cookery ANNA BARROWS TEACHER OF COOKERY, TEACHERS' COLLEGE COLUMBIA UNIVERSITY DIRECTOR CHAUTAUQUA SCHOOL OF COOKERY AUTHOR HOME SCIENCE COOK BOOK, FORMERLY EDITOR AMERICAN KITCHEN MAGAZINE CHICAGO AMERICAN SCHOOL OF HOME ECONOMICS lylo <v <?> w COPYRIGHT, 1904, BY AMERICAN SCHOOL OF HOUSEHOLD ECONOMICS COPYRIGHT, 1906, 1910, BY HOME ECONOMICS ASSOCIATION, Entered at Stationers Hall, London All Rights Reserved ©C!.A2782'.2 CONTENTS Letter to Students Fire ...... Water ...... Methods of Cooking in Water Ice ....... Preparation and Preserving of Foods Choice of Food .... Milk and Its Products Butter ...... Cheese ...... Eggs ...... Meat ...... Fish Poultry ..... Vegetables Grains Bread and Other Doughs Pastry and Cake .... Cooking of Doughs. Form and Flavor .... Flavor . . . Food for the Day .... Bibliography ..... Comparative Value of Fuels Alcohol ...... Kerosene ..... Fireless Cookers .... Co-operative Cooking Kitchen Furnishings The Housekeeper's Library Card Catalog of Foods . . 16 . 2S • 39 . 48 . • 55 • 77 • S3 • 99 . I IQ • 13° . I40 • I50 • LS2 • 159 . • 165 iv CONTENTS Cookery a Fine Art ..... 167 Cake Making ........ 169 Menu Making .' . . . . . 170 Use of Fats . . . . . . . . 180 Table Service . . . . . .181 Menus for Special Occasions ..... 182 Directions for Waitresses at the Lake Placid Club, by Mrs. Melvil Dewey .... 1S3 Program for Supplemental Study . . . 189 Index ........ 197 AMERICAN SCHOOL OP HOME ECONOMICS CHICAGO "January 1, 1907. My dear Madam: Cookery is so old a story to many women that they find little interest in it. Others, though they enjoy cooking and are constantly devising new ways of preparing food and seeking new recipes from their friends, never learn anything of the chemical composition of foods or the reasons for the processes they carry on daily. Comparatively few have yet studied cookery as they study other subjects, getting at its fundamental principles and grouping its varied formulas in a few general divisions. In these lessons the attempt has been made to reduce cookery to its lowest terms. It would be impossible to tell the whole story of the art of cookery in so few pages, but by concentrating we are better able to view the subject as a whole. The aim has been to lay a foundation with which each student may become familiar easily and upon which she may build a system of cookery in accord with modern scientific investigation and yet adapted to her own conditions. For those who have had little or no experience in cooking, the order in which the tonics are taken up will be suggestive and helpful— that is, the application of heat to foods, the use of water in cooking, cooking of simple foods as grams, vegetables, and meats, and last, the mixing and cooking of doughs and the making of the more complicated dishes. If possible, 111 the experiments should be performed, especially when