Ample material for a course of six or more lessons may be secured from the lesson books on Principles of Cookery and from the Government Bulletins. The Farmers ' Bulletins may be obtained without charge by writing to the United States Department of Agriculture, Washington, D. C. As many copies of each will be sent as desired. The bulletins for which a price is given may be obtained by sending coin to the Superintendent of Documents, Washington, D. C. The Government will . not accept postage stamps. A few reference books are mentioned which will be loaned by the School for the cost of postage given, if not available in the local public library. Any encyclopedia will furnish much on every subject, and a book of standard quotations will also add to the interest of the meeting. All the common daily foods may be studied from the historical or literary standpoint, for each has a history and literature of its own. Often it is wise to set the practical housekeeper to look up the historical side of a food, while a philosophical member is required to report upon its prac- tical use. Thus each gets a fresh point of view and a new interest in an old subject. It might prove interesting to arrange for a series of lunches to illustrate the foods being studied. Here it is best to keep out of the conventional lines and make the menus educational. When the class is large, a few may be chosen to prepare the lunch for all and directed to keep the expense within certain limits, 10 to 20 cents apiece, and to give a report. Chafing dishes should be provided for each group of four to eight and some experimental cookery tried. 1S9 i go PRINCIPLES OF COOKERY MEETING I (Study pages i -39) Fuels and Appliances for their Use Work of Count Rumford: — Rumford Kitchen Leaflets, No. r. ($1.00, postage 8c.) Work of Benjamin Franklin. See encyclopedias. Aladdin Oven. See Science of Nutrition, by Edward Atkins. ($2.00, postage 14c.) Fireless Cook Stove. Pamphlet, postage 4c. See also Supplement to Principles of Cookery. The Gas Stove. If gas is in common use, have members calculate the amount of gas required to bake a loaf of bread, a cake, to boil two quarts of water, etc., by observ- ing the length of time taken to burn two cubic feet — i, e., one complete revolution of the hand of the small dial D. See page 10. See also Question 5. Electric Cooking — Technical World Magazine, July 1906. (Postage 6c.) Water Experiments: See pages 21, 22. Test the water boiling slowly and boiling hard with a thermometer. Note the simmering temperature and observe how much less heat is required to keep the water at this temperature than to keep it boiling vigorously. (If a gas stove is not available, use a small kerosene stove or a chafing dish burner.) A suitable thermometer may be obtained through the school for 50 cents. Loaned for 6c postage. The experiment on page 22 can be made with one dish using the same quantity (say a cup) in each case. Topic: Kitchen Experiment. References: Chemistry of Cooking, by Williams. Chapter II. Boiling of Water. ($1.50, postage 12c.) Drinking Water and Ice Supplies, by Prudden. (75c, postage 6c.) PROGRAM 1 91 Preserving Canning of Fruit, Preserves and Jellies, Maria Parloa .

AI-modernized reading of the original text

Ample material for a course of six or more lessons may be secured from the lesson books on Principles of Cookery and from the Government Bulletins. The Farmers ' Bulletins may be obtained without charge by writing to the United States Department of Agriculture, Washington, D. C. As many copies of each will be sent as desired. The bulletins for which a price is given may be obtained by sending coin to the Superintendent of Documents, Washington, D. C. The Government will . not accept postage stamps. A few reference books are mentioned which will be loaned by the School for the cost of postage given, if not available in the local public library. Any encyclopedia will furnish much on every subject, and a book of standard quotations will also add to the interest of the meeting. All the common daily foods may be studied from the historical or literary standpoint, for each has a history and literature of its own. Often it is wise to set the practical housekeeper to look up the historical side of a food, while a philosophical member is required to report upon its practical use. Thus each gets a fresh point of view and a new interest in an old subject. It might prove interesting to arrange for a series of lunches to illustrate the foods being studied. Here it is best to keep out of the conventional lines and make the menus educational. When the class is large, a few may be chosen to prepare the lunch for all and directed to keep the expense within certain limits, 10 to 20 cents apiece, and to give a report. Chafing dishes should be provided for each group of four to eight and some experimental cookery tried. 189 MEETING I (Study pages i -39) Fuels and Appliances for their Use Work of Count Rumford: — Rumford Kitchen Leaflets, No. r. ($1.00, postage 8c.) Work of Benjamin Franklin. See encyclopedias. Aladdin Oven. See Science of Nutrition, by Edward Atkins. ($2.00, postage 14c.) Fireless Cook Stove. Pamphlet, postage 4c. See also Supplement to Principles of Cookery. The Gas Stove. If gas is in common use, have members calculate the amount of gas required to bake a loaf of bread, a cake, to boil two quarts of water, etc., by observing the length of time taken to burn two cubic feet — i, e., one complete revolution of the hand of the small dial D. See page 10. See also Question 5. Electric Cooking — Technical World Magazine, July 1906. (Postage 6c.) Water Experiments: See pages 21, 22. Test the water boiling slowly and boiling hard with a thermometer. Note the simmering temperature and observe how much less heat is required to keep the water at this temperature than to keep it boiling vigorously. (If a gas stove is not available, use a small kerosene stove or a chafing dish burner.) A suitable thermometer may be obtained through the school for 50 cents. Loaned for 6c postage. The experiment on page 22 can be made with one dish using the same quantity (say a cup) in each case. Topic: Kitchen Experiment. References: Chemistry of Cooking, by Williams. Chapter II. Boiling of Water. ($1.50, postage 12c.) Drinking Water and Ice Supplies, by Prudden. (75c, postage 6c.) PROGRAM I 91 Preserving Canning of Fruit, Preserves and Jellies, Maria Parloa .

Principles of cookery