(Select answers to Test Questions on Part III and report
on supplemental work and experiments.)
INDEX
Aladdin oven, 12
Alcohol as fuel, 150
Allowance, a day's, 136
Animal food, comparative
composition of, 68
Au gratin, 126
Baking bread, 108
powder, mixing, 112
powder, strength of, 1 1 1
Basting, 15
Beans, Sg
Beating eggs, 66
Bibliography, 140
Biscuits, 106
Boiler, double, 25
Boiling, 14, 20
Bones, nutriment in, 74
Braising, 24
Bread, baking of, 108
double process, 104
fancy, 107
left-overs, 128
mixing, 10 1
short process, 104
Breakfast, 138
foods,' 97
Broiling, 14
Brown sauce, 51
Butter, 48
composition of, 50
for flavoring, 49
precautions in using, 52
rancid, 53
Buying, 133
Cake, 115, 169
flavoring of, 117
ingredients of, 117
making, 169
proportions in, 118
Cake, sponge, 62
sweetening of, 118
Canned foods, 35
Canning food, 36
Carbohydrates, 41
Card catalogue of foods, 165
Cellulose, softening of, 83
Cereals, cooking, 96
Chafing dish, 12
Charcoal, 4
Cheese, 44, 53
composition of, 53
nutritive value of, 53
Chicken, roasting, 82
Chowders, 125
Coal, 149
Coffee, making, 26
Cold storage, 28
Cook books, use of, 162
Cookery, art of, 39, 133, 167
fancy, 122
Cookies, 119
Cooking cereals, 96
co-operative, 158
effects of, 13
in milk, 46
in water, methods of, 20
temperature in, 23
vegetables, 90
with water, 23
Composition of butter, 50
of cheese, 53
of grains, 94
of milk, 43
of vegetables, 83
Condiments, 131
Constants in food, 135
Co-operative cooking, 158,
Cottage pudding, t T 9
W
iq8
PRINCIPLES OF COOKERY
Cream puffs, 65
Creamed dishes, 52, 123
vegetables, 93
Croquettes, 126
Custards, 57
Digestibility of vegetables, 88
Dinner, 138
Directions for waitresses, 183
Dishes, names of, 125
Dishwashing, 18
Double process bread, 104
Doughnuts, 119
Doughs, 99-121
manner of mixing, 99, 113
Dried foods, 33
Drip coffee pot, 26
Dropped egg, 58
Eggs, 55-66
beating of, 66
combination with other
foods, 60
effect of heat on, 56
in doughs, 63
poached, 58
preserving, 59
temperature for cookings 7
value of, 59
with cheese, 61
with starch, 58
with white sauce, 61
Entrees, 124
Evaporation, 22
Fancy cookery, 122
Fats, 41, 73
use of, 180
Fire, 1-16
Fireless cookers, 152
Fish, methods of cooking, 77
proper appearance of, 77
sauces with, 78
Flavor, 130
Flavors, blended, 132
Flavoring materials, 131
use of, 132
Flour, kjt}4s of, J92
Food, canned, 35
choice of, 39
classification of, 40
cost of, 134
dried, t,^
preserving, 32
uncooked, 32
varied with seasons, 177
Foods, card catalogue of, 165
variety of, 122
Fowl, preparing for fricassee,
.79
Fruit combinations, 127
Fruits, 34
Frying in deep fat, 74
Fuel, 3
cost of, 148
Fuels, comparative value of,
147
Furnishings, kitchen, 159
Garnish, 128
Gas, 8, 149
burners, 8
meter, 10
stoves, 9
Gasoline stoves, 1 1
Gelatine, 128
jelly, 20
Grains, composition of, 94
Hard coal, 4
Hash, 125
Hay-box, 152
use of, 155
Heat, transmission of, 14
Housekeeper's library, 162
Ice, 28
cream freezer, 31
Jellies, 35
Judging meat, 69
poultry, 79
Junket, 44
Keeping fire, 7
Kerosene, 151
stoves, n
Kindling fire, 7
INDEX
1 99
Kitchen furnishings, 159
scales, 129
Kneading, 106
Kromeskies, 126
Labor, cost of, 136
Lamb, 70
Legumes, 87
Left-overs, use of, 126, 175
Lightening, methods of, 100
Meat, 67-76
braised, 72
choice of, 67
cost of, 68
judging, 69
left-overs, 127
Page 74
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(Select answers to Test Questions on Part III and report
on supplemental work and experiments.)
INDEX
Aladdin oven, 12 Alcohol as fuel, 150 Allowance, a day's, 136 Animal food, comparative
composition of, 68 Au gratin, 126 Baking bread, 108
powder, mixing, 112
powder, strength of, 1 1 1 Basting, 15 Beans, Sg Beating eggs, 66 Bibliography, 140 Biscuits, 106 Boiler, double, 25 Boiling, 14, 20 Bones, nutriment in, 74 Braising, 24 Bread, baking of, 108
double process, 104
fancy, 107
left-overs, 128
mixing, 10 1
short process, 104 Breakfast, 138
foods,' 97 Broiling, 14 Brown sauce, 51 Butter, 48
composition of, 50
for flavoring, 49
precautions in using, 52
rancid, 53 Buying, 133 Cake, 115, 169
flavoring of, 117
ingredients of, 117
making, 169
proportions in, 118
Cake, sponge, 62
sweetening of, 118 Canned foods, 35 Canning food, 36 Carbohydrates, 41 Card catalogue of foods, 165 Cellulose, softening of, 83 Cereals, cooking, 96 Chafing dish, 12 Charcoal, 4 Cheese, 44, 53
composition of, 53
nutritive value of, 53 Chicken, roasting, 82 Chowders, 125 Coal, 149
Coffee, making, 26 Cold storage, 28 Cook books, use of, 162 Cookery, art of, 39, 133, 167
fancy, 122 Cookies, 119 Cooking cereals, 96
co-operative, 158
effects of, 13
in milk, 46
in water, methods of, 20
temperature in, 23
vegetables, 90
with water, 23 Composition of butter, 50
of cheese, 53
of grains, 94
of milk, 43
of vegetables, 83 Condiments, 131 Constants in food, 135 Co-operative cooking, 158, Cottage pudding, t T 9
W
iq8
Cream puffs, 65 Creamed dishes, 52, 123
vegetables, 93 Croquettes, 126 Custards, 57
Digestibility of vegetables, 88 Dinner, 138
Directions for waitresses, 183 Dishes, names of, 125 Dishwashing, 18 Double process bread, 104 Doughnuts, 119 Doughs, 99-121
manner of mixing, 99, 113 Dried foods, 33 Drip coffee pot, 26 Dropped egg, 58 Eggs, 55-66
beating of, 66
combination with other foods, 60
effect of heat on, 56
in doughs, 63
poached, 58
preserving, 59
temperature for cookings 7
value of, 59
with cheese, 61
with starch, 58
with white sauce, 61 Entrees, 124 Evaporation, 22 Fancy cookery, 122 Fats, 41, 73
use of, 180 Fire, 1-16
Fireless cookers, 152 Fish, methods of cooking, 77
proper appearance of, 77
sauces with, 78 Flavor, 130 Flavors, blended, 132 Flavoring materials, 131
use of, 132 Flour, kjt}4s of, J92
Food, canned, 35
choice of, 39
classification of, 40
cost of, 134
dried, t,^
preserving, 32
uncooked, 32
varied with seasons, 177 Foods, card catalogue of, 165
variety of, 122 Fowl, preparing for fricassee,
.79 Fruit combinations, 127 Fruits, 34
Frying in deep fat, 74 Fuel, 3
cost of, 148 Fuels, comparative value of,
Furnishings, kitchen, 159 Garnish, 128 Gas, 8, 149
burners, 8
meter, 10
stoves, 9 Gasoline stoves, 1 1 Gelatine, 128
jelly, 20 Grains, composition of, 94 Hard coal, 4 Hash, 125 Hay-box, 152
use of, 155 Heat, transmission of, 14 Housekeeper's library, 162 Ice, 28
cream freezer, 31 Jellies, 35 Judging meat, 69
poultry, 79 Junket, 44 Keeping fire, 7 Kerosene, 151
stoves, n Kindling fire, 7
INDEX
1 99
Kitchen furnishings, 159
scales, 129 Kneading, 106 Kromeskies, 126 Labor, cost of, 136 Lamb, 70 Legumes, 87
Left-overs, use of, 126, 175 Lightening, methods of, 100 Meat, 67-76
braised, 72
choice of, 67
cost of, 68
judging, 69
left-overs, 127