Name: Principles of cookery
Author: Anna Barrows

(Study pages 83-97) Vegetables See experiments, pages 83-S4. Get up an exhibit of uncommon vegetables. Illustrate the effect of overcooking vegetables by boiling a peeled potato, — one until it is just soft, another until it becomes soggy. Topic: History of the White Potato. References: Farmers' Bulletin No 256, Preparation of Vegetables for the Table, by Maria Parloa. Farmers' Bulletin No. 121, Beans, Peas and other Legumes as Food, by Mary Hinman Abel; No. 127, Sweet Potatoes; No. 244, Cooking Qualities of Potatoes; No. 73, Losses in the Cooking of Vegetables; Extract from \ .- 11 -,H,v.,|. iqoo, Value of Potatoes as Food- i94 PRINCIPLES OF COOKERY Grains History: See "Corn Plant " by Sargent. (75c., postage 6c.) Experiment: Cook cereal breakfast food for twenty minutes as directed. Start another portion the night before and cook for two hours, heating before serving. Compare results. References: Farmers' Bulletin No. 249, Cereal Breakfast Foods; Extract 324, Wheat Flour and Bread; Extract 326, Macaroni Wheat. The Cooking of Starch in Cereals, Extract No. 7, Illinois Experiment Station. (Postage 2c ) (Select and send answers to Test Questions on Part II.) MEETING V (Study pages 99-122) Bread Demonstration: Illustrate proportion of flour and liquid for (1) Batters, (2) Muffin Mixtures, (3) Soft Dough, (4) Pastry Dough. See pages 99 - 100. See experiments with Leavening Agents, page 108. If members are in the habit of making their own bread, hold a bread contest, appointing judges to grade the bread according to the chart designed by Professor Isabel Bevier for the Illinois Domestic Science Association, viz. Flavor 35 Lightness 15 Grain and Texture 20 Crust — Color ) Depth >• 10 Texture ) Crumb — Color I Moisture \ Shape and Size 10 100 gjzg of pan recommended ( n\ x 3^ x 2;,1 inches, PROGRAM 195 Pastry and Cake: Illustrate the difference between bread and pastry flour by making two cakes exactly alike and baking at the same time. Illustrate the effect of a quick and a slow oven on the same dough. Topic: Use of thermometers. Bread: Quotations from prose and poetry by members. References: Farmers' Bulletin No. 112, Bread and the Principles of Bread Making; No. 114, Skim Milk in Bread Making. Story of a Grain of Wheat, by W. C. Edge. ($r. 00, postage IOC.) MEETING VI (Study pages 122-138) Food and its Appeal to the Senses The importance of flavor, etc., as an aid to digestion: See The Work of the Digestive Glands, by Pawlow, the "Psychic or Appetite Juices." ($2. 00, postage 16c.) Also Food and Dietetics, by Hutchison. Pages 396-397. ($3.00, postage 26c.) Cut illustration of cooked food from magazine to be discussed and criticised by members. Topics: The Use and Abuse of Garnish in Food. Harmony in Colors, Flavors and Odors in our Foods. Salads. Use of Left-overs. Menus See Supplement. Menus for a week: Have each member give her method of planning meals. Menus for Social Occasions. Topics: Economy of Time and Strength in Cooking. Is Hospitality a Lost Art. Serving by different Methods, llluslnded i96 PRINCIPLES OF COOKERY References: Hostess of To-day, by Linda Hull Larned. ($1.50, postage 16c.) Home Science Cook Book, by Anna Barrows and Mary J. Lincoln. ($1. 00, postage 10c.)

AI-modernized reading of the original text

(Study pages 83-97) Vegetables See experiments, pages 83-S4. Get up an exhibit of uncommon vegetables. Illustrate the effect of overcooking vegetables by boiling a peeled potato, — one until it is just soft, another until it becomes soggy. Topic: History of the White Potato. References: Farmers' Bulletin No 256, Preparation of Vegetables for the Table, by Maria Parloa. Farmers' Bulletin No. 121, Beans, Peas and other Legumes as Food, by Mary Hinman Abel; No. 127, Sweet Potatoes; No. 244, Cooking Qualities of Potatoes; No. 73, Losses in the Cooking of Vegetables; Extract 311, Value of Potatoes as Food. Grains History: See "Corn Plant " by Sargent. (75c., postage 6c.) Experiment: Cook cereal breakfast food for twenty minutes as directed. Start another portion the night before and cook for two hours, heating before serving. Compare results. References: Farmers' Bulletin No. 249, Cereal Breakfast Foods; Extract 324, Wheat Flour and Bread; Extract 326, Macaroni Wheat. The Cooking of Starch in Cereals, Extract No. 7, Illinois Experiment Station. (Postage 2c ) (Select and send answers to Test Questions on Part II.) MEETING V (Study pages 99-122) Bread Demonstration: Illustrate proportion of flour and liquid for (1) Batters, (2) Muffin Mixtures, (3) Soft Dough, (4) Pastry Dough. See pages 99 - 100. See experiments with Leavening Agents, page 108. If members are in the habit of making their own bread, hold a bread contest, appointing judges to grade the bread according to the chart designed by Professor Isabel Bevier for the Illinois Domestic Science Association, viz. Flavor 35 Lightness 15 Grain and Texture 20 Crust — Color ) Depth >• 10 Texture ) Crumb — Color I Moisture \ Shape and Size 10 gjzg of pan recommended ( n\ x 3^ x 2;,1 inches, PROGRAM 195 Pastry and Cake: Illustrate the difference between bread and pastry flour by making two cakes exactly alike and baking at the same time. Illustrate the effect of a quick and a slow oven on the same dough. Topic: Use of thermometers. Bread: Quotations from prose and poetry by members. References: Farmers' Bulletin No. 112, Bread and the Principles of Bread Making; No. 114, Skim Milk in Bread Making. Story of a Grain of Wheat, by W. C. Edge. ($r. 00, postage IOC.) MEETING VI (Study pages 122-138) Food and its Appeal to the Senses The importance of flavor, etc., as an aid to digestion: See The Work of the Digestive Glands, by Pawlow, the "Psychic or Appetite Juices." ($2. 00, postage 16c.) Also Food and Dietetics, by Hutchison. Pages 396-397. ($3.00, postage 26c.) Cut illustration of cooked food from magazine to be discussed and criticised by members. Topics: The Use and Abuse of Garnish in Food. Harmony in Colors, Flavors and Odors in our Foods. Salads. Use of Left-overs. Menus See Supplement. Menus for a week: Have each member give her method of planning meals. Menus for Social Occasions. Topics: Economy of Time and Strength in Cooking. Is Hospitality a Lost Art. Serving by different Methods, llluslnded References: Hostess of To-day, by Linda Hull Larned. ($1.50, postage 16c.) Home Science Cook Book, by Anna Barrows and Mary J. Lincoln. ($1. 00, postage 10c.)