Name: Principles of cookery
Author: Anna Barrows

To prepare meals for a family year in and out is not an easy task. The housekeeper must remember not only the cost and nutritive value of the foods but the whims and notions of her family. The ability of the human being to talk makes him much harder to feed than the animals who must accept the balanced ration bestowed upon them. A few points to be observed in planning menus are these : avoid routine, introduce novelties, cheap or ex- pensive, in attractive form, but say little of nutritive value or cost. Do not allow the same meat or fish to appear too many meals in succession. Let some- thing else intervene. When the meat course is sub- stantial let the dessert be light and make the dessert especially nutritious when the meat course is insuf- ficient. Let there be variety on the table through the week or month but have few dishes at each meal. The fundamental processes of cookery are not many and the essential points have been outlined in these pages. An intelligent woman can adapt the recipes in any reliable cook-book to her own conditions after she knows something of the composition of foods and the. way each is affected by heat and moisture, Supper Planning Menus In Conclusion PRINCIPLES OF COOKERY. BIBLIOGRAPHY Boston Cooking School Cook Book ($2.00). Fannie M. Farmer. Boston Cook Book ($2.00). Mary J. Lincoln. Catering for Two ($1.25). Alice J. James. Century Cook Book ($2.00). Mary Roland. Home Science Cook Book ($1.00). Anna Barrows and Mary J. Lincoln. Kitchen Companion*($2.50). Maria Parloa. Practical Cooking and Serving ($2.00). Janet M. Hill. Practical Sanitary and Economic Cooking ($0.40). M. H. Abel. Young Housekeeper ($1.00). Maria Parloa. Rorer's (Mrs.) New Cook Book ($2.00). Mrs. S. T. Rorer. Easiest Way in Housekeeping and Cooking ($1.00). Helen Campbell. Hostess of To-day ($1.50). Linda Hull Larned. Luncheons ($1.40). Mary Roland. Note. — These books may be borrowed by Members. Any one may pur- chase them through the School by sending price. GOVERNMENT BULLETINS Free, of the Department of Agriculture, Washington, D. C. 34. Meats: Composition and Cooking — Charles D. Woods. 85. Fish as Food— C. F. Langworthy, Ph.D. 93. Sugar as Food— Mary Hinman Abel. 121. Beans, Peas and other Legumes as Food — M. H. Abel. 128. Eggs and their uses as Foods — C. F. Langworthy, Ph.D. 182. Poultry as Food— Helen W. Atwater. 183. Meat on the Farm — Andrew Boss. 203. Canned Fruits, Preserves and Jellies — Parloa. 249. Cereal Breakfast Foods— Woods and Snyder. 256. Preparation of Vegetables for the Table — Parloa. 263. Use of Milk as Food— R. S. Milner. 293. Use of Fruits as Food — C. F. Langworthy. 295. Potato and other Root Crops as Food — Langworthy. 298. Food Value of Corn and Corn Products. 332. Nuts and their use as Food — M. E. Jaffa. 359. Canning Vegetables in the Home — J. F. Breazeale. 375. Care of Food in the Home — Mary Hinman Abel. 389. Bread and Bread Making — Helen W. Atwater. 391. Economical use of Meats in the Home — Hunt, PRINCIPLES OF COOKERY PART III.

AI-modernized reading of the original text

To prepare meals for a family year in and out is not an easy task. The housekeeper must remember not only the cost and nutritive value of the foods but the whims and notions of her family. The ability of the human being to talk makes him much harder to feed than the animals who must accept the balanced ration bestowed upon them. A few points to be observed in planning menus are these : avoid routine, introduce novelties, cheap or expensive, in attractive form, but say little of nutritive value or cost. Do not allow the same meat or fish to appear too many meals in succession. Let something else intervene. When the meat course is substantial let the dessert be light and make the dessert especially nutritious when the meat course is insufficient. Let there be variety on the table through the week or month but have few dishes at each meal. The fundamental processes of cookery are not many and the essential points have been outlined in these pages. An intelligent woman can adapt the recipes in any reliable cook-book to her own conditions after she knows something of the composition of foods and the way each is affected by heat and moisture, Supper Planning Menus In Conclusion BIBLIOGRAPHY Boston Cooking School Cook Book ($2.00). Fannie M. Farmer. Boston Cook Book ($2.00). Mary J. Lincoln. Catering for Two ($1.25). Alice J. James. Century Cook Book ($2.00). Mary Roland. Home Science Cook Book ($1.00). Anna Barrows and Mary J. Lincoln. Kitchen Companion ($2.50). Maria Parloa. Practical Cooking and Serving ($2.00). Janet M. Hill. Practical Sanitary and Economic Cooking ($0.40). M. H. Abel. Young Housekeeper ($1.00). Maria Parloa. Rorer's (Mrs.) New Cook Book ($2.00). Mrs. S. T. Rorer. Easiest Way in Housekeeping and Cooking ($1.00). Helen Campbell. Hostess of To-day ($1.50). Linda Hull Larned. Luncheons ($1.40). Mary Roland. Note. — These books may be borrowed by Members. Any one may purchase them through the School by sending price. GOVERNMENT BULLETINS Free, of the Department of Agriculture, Washington, D. C. 34. Meats: Composition and Cooking — Charles D. Woods. 85. Fish as Food— C. F. Langworthy, Ph.D. 93. Sugar as Food— Mary Hinman Abel. 121. Beans, Peas and other Legumes as Food — M. H. Abel. 128. Eggs and their uses as Foods — C. F. Langworthy, Ph.D. 182. Poultry as Food— Helen W. Atwater. 183. Meat on the Farm — Andrew Boss. 203. Canned Fruits, Preserves and Jellies — Parloa. 249. Cereal Breakfast Foods— Woods and Snyder. 256. Preparation of Vegetables for the Table — Parloa. 263. Use of Milk as Food— R. S. Milner. 293. Use of Fruits as Food — C. F. Langworthy. 295. Potato and other Root Crops as Food — Langworthy. 298. Food Value of Corn and Corn Products. 332. Nuts and their use as Food — M. E. Jaffa. 359. Canning Vegetables in the Home — J. F. Breazeale. 375. Care of Food in the Home — Mary Hinman Abel. 389. Bread and Bread Making — Helen W. Atwater. 391. Economical use of Meats in the Home — Hunt, PART III.