4. Fig. 1 represents the dial of gas meter at the beginning of the month ; Fig. 2 at the end of PRINCIPLES OF COOKERY. the month. What is the reading- in each case, and what will he the amount of the bill at $1.25 per 1,000 feet of gas? 5. If you use a gas stove, read the meter before and after a day's baking and find the cost of fuel. If other fuel is used, give the amount and ap- proximate cost. 6. Where, in your experience, would a thermometer be helpful in cookery ? 7. Mention several foods requiring the action of heat, yet which need little preparation and few utensils. 8. What different ways have we of cooking with the aid of water? 9. Is it possible to cook in water that does not boil ? Give examples. 10. What gain in cooking certain foods over, rather than in, water? Describe utensils by which this can be accomplished. 11. What kinds of foods should be kept in the refrig- erator? Describe the refrigerator, or whatever is used in its place. 12. What are the essential points in canning fruit? 13. How should dried fruit and vegetables be pre- pared to restore them as nearly as possible to their original condition? 14. Are there any substances suitable to add to foods as preservatives? PRINCIPLES OF COOKERY. 15. What are the relative merits of paper bags, wooden boxes, tin cans, and glass jars for keep- ing groceries in pantry or store closet? 16. How can you determine for yourself that there is water and fat in milk, cheese, and butter? 17. Make a menu for meals for two days, introducing as many dishes as feasible that contain milk or cheese. 18. Suggest treatment and uses for sour milk, dry cheese, and butter of poor flavor. 19. Make a white sauce three times or more, putting the ingredients together in different order each time, and report which seems the most satis- factory and expeditious. 20. Are there any questions which you would like an- swered, relating to the topics taken up in this lesson ? Note. — After completing the test sign your full name. PRINCIPLES OF COOKING PART II NEW ENGLAND KITCHEN OF THE OLDEN TIME / PRINCIPLES OF COOKERY PART II EGGS Since the egg is similar to milk in composition, both containing water, fat, and protein, without starch, and as there are many simple dishes in which milk and eggs are combined, it is natural that that should be our next topic. The egg may seem a small article to have much space devoted to it, but there is no other food so indispensable to the art of cooking. A French chef has compared the office of eggs in cooking to the usefulness of the, an, and a, in conversation, both would be difficult without them. „ , . Usefulness Aside from its great food value, and there is no egg of Eggs of bird that may not be eaten, the egg is a general harmonizer in the kitchen ; it serves to thicken cus- tards and sauces; to clarify soups and jellies; to make a coating of crumbs adhere to chops or croquettes ; it puffs up souffles ; it leavens a whole group of cakes ; it garnishes salads and emulsifies oil into a smooth, rich dressing for them, and combined with odd bits of fish or meat, it makes many a savory dish of what would otherwise be lost. 56 PRINCIPLES OF COOKERY.

AI-modernized reading of the original text

4. Fig. 1 represents the dial of gas meter at the beginning of the month ; Fig. 2 at the end of the month. What is the reading- in each case, and what will he the amount of the bill at $1.25 per 1,000 feet of gas? 5. If you use a gas stove, read the meter before and after a day's baking and find the cost of fuel. If other fuel is used, give the amount and approximate cost. 6. Where, in your experience, would a thermometer be helpful in cookery ? 7. Mention several foods requiring the action of heat, yet which need little preparation and few utensils. 8. What different ways have we of cooking with the aid of water? 9. Is it possible to cook in water that does not boil ? Give examples. 10. What gain in cooking certain foods over, rather than in, water? Describe utensils by which this can be accomplished. 11. What kinds of foods should be kept in the refrigerator? Describe the refrigerator, or whatever is used in its place. 12. What are the essential points in canning fruit? 13. How should dried fruit and vegetables be prepared to restore them as nearly as possible to their original condition? 14. Are there any substances suitable to add to foods as preservatives? 15. What are the relative merits of paper bags, wooden boxes, tin cans, and glass jars for keeping groceries in pantry or store closet? 16. How can you determine for yourself that there is water and fat in milk, cheese, and butter? 17. Make a menu for meals for two days, introducing as many dishes as feasible that contain milk or cheese. 18. Suggest treatment and uses for sour milk, dry cheese, and butter of poor flavor. 19. Make a white sauce three times or more, putting the ingredients together in different order each time, and report which seems the most satisfactory and expeditious. 20. Are there any questions which you would like answered, relating to the topics taken up in this lesson ? Note. — After completing the test sign your full name. PART II NEW ENGLAND KITCHEN OF THE OLDEN TIME / PART II Since the egg is similar to milk in composition, both containing water, fat, and protein, without starch, and as there are many simple dishes in which milk and eggs are combined, it is natural that that should be our next topic. The egg may seem a small article to have much space devoted to it, but there is no other food so indispensable to the art of cooking. A French chef has compared the office of eggs in cooking to the usefulness of the, an, and a, in conversation, both would be difficult without them. „ , . Usefulness Aside from its great food value, and there is no egg of Eggs of bird that may not be eaten, the egg is a general harmonizer in the kitchen ; it serves to thicken custards and sauces; to clarify soups and jellies; to make a coating of crumbs adhere to chops or croquettes ; it puffs up souffles ; it leavens a whole group of cakes ; it garnishes salads and emulsifies oil into a smooth, rich dressing for them, and combined with odd bits of fish or meat, it makes many a savory dish of what would otherwise be lost.

Principles of cookery