preparation of, 7 1 toughness of, 69 Menu making, 170 Menus for special occasions, 182 planning, 139 Milk, 42-48 composition of, 43 concentrated, 47 cooking in, 46 skimmed, 48 sour, 44, 48 use of, 42 Mineral water, 17 Molasses with soda, no Mushes, 95 Mutton, 70 Neutralizing acidity of milk, 45 Noodles, 64 Norwegian cooking box, 13, i52 Nuts as food, 34 Ordering by telephone, 175 Ordering, time for, 175 Oven, temperature of, 121 thermometer, 120 Ovens, first, 2 Pasteurization, 45 Pastry, 115 Peas, 88 Pies, 115 Planning meals, 137 menus, 139 Poached eggs, 58 Popovers, 65 Potatoes, 89 loss in preparing, 89 with meat, 90 Poultry, 79 Prepared food, 136 Preserve jars, 37 Preserving eggs, 59 food, 32 in sugar, 36 Principle of contrast, 1 24 Program for class study, 189 Proteins, 40 Pudding, cottage, 119 Puff pastry, 114 Pulses, 87 Ragouts, 125 Rancid butter, 53 Ranges, 5 Ration, a day's, 135 Refrigerator, 29 care of, 30 Refuse, 135 Rice, 96 Rissoles, 126 Roasting, 14 Rolls, 107 Salads, 94, 126 Salmis, 125 Salt meats, 72 to develop flavor, 130 Sauce, brown, 51 white, 50 Sauces with fish, 78 Scales, kitchen, 129 Scallops, 1 26 Seasons, food varied with, 177 Serving, 181, 183 Shaping dough, 107 Shortening, 114 PRINCIPLES OF COOKERY Short process bread, 104 •Soda with acids, 108 with cream of tartar, 109 with molasses, no with sour milk, no Soft coal, 5 Souffles, 126 Soup stock, 76 Soups, 125 names of, 76 vegetable, 92 Sour milk with soda, no Spices, 131 Sponge cake, 62, 117 Spongy mixtures, 66 Steam cooker, 12, 27 Stewing, 24 Stews, 125 Storage, cold, 28 Stoves, ancient, 1 gas, 9 gasoline, 1 1 kerosene, 1 1 modern, 5 Stuffing, 82 Sugar as flavoring, 131 Supper, 139 System, value of, 137 Table service, 181 Tea, making, 26 Temperature for cooking eggs, in cooking, 23 of oven, 121 testing of fat, 74 Thermometer, oven, 120 Timbales, 64 Tough meat, 71 Transmission of heat, 14 Utensils, adaptability of, 129 choice of, 22 for canning, 37 Variety in foods, 123 Vegetable left-overs, 127 soups, 92 Vegetables, 83-97 classification of, 85 combinations of, 90 composition of, 83 cooking, 90 creamed, 93 digestibility of, 88, 92 dried, 85 mashed, 93 preparation of, 91 strongly flavored, 85 wilted, 87 young, 87 Waiting on table, 184 Waitresses, directions for, 183 Waste, 135 Water, 16-27 flavor of, 18 mineral, 17 White sauce, 50, 52 Wood as fuel, 3, 14S Yeast, 100 amount of, 104 cakes, 10 1 FREEHAND COOKING ON SCIENTIFIC PRINCIPLES EDUCATION AND LIFE I. Typical Schools Home School for Girls II. "To This Favor Shall She Come at Last" FREEHAND COOKING THE purpose of this Bulletin is to tabulate the material in Principles of Cookery and to give the compara- tively few fundamental recipes in cooking which are capable of infinite variation. Exact proportions, conditions, and materials are essen- tial to obtain identical results in cooking, but materials vary somewhat and conditions differ, so that it is often necessary to modify a recipe. By "free hand cooking" is not meant hit or miss cooking, or cooking by guess, but the compound- ing of food materials on scientific principles — not following blindly by "rule of thumb" recipes which may have been made for different conditions. WEIGHTS AND MEASURES. 3 teaspoons=l tablespoon 2 pints=l quart 16 tablespoons=l cup 4 quarts=l gallon

AI-modernized reading of the original text

preparation of, 7 1 toughness of, 69 Menu making, 170 Menus for special occasions, planning, 139 Milk, 42-48 composition of, 43 concentrated, 47 cooking in, 46 skimmed, 48 sour, 44, 48 use of, 42 Mineral water, 17 Molasses with soda, no Mushes, 95 Mutton, 70 Neutralizing acidity of milk, Noodles, 64 Norwegian cooking box, 13, Nuts as food, 34 Ordering by telephone, 175 Ordering, time for, 175 Oven, temperature of, 121 thermometer, 120 Ovens, first, 2 Pasteurization, 45 Pastry, 115 Peas, 88 Pies, 115 Planning meals, 137 menus, 139 Poached eggs, 58 Popovers, 65 Potatoes, 89 loss in preparing, 89 with meat, 90 Poultry, 79 Prepared food, 136 Preserve jars, 37 Preserving eggs, 59 food, 32 in sugar, 36 Principle of contrast, 1 24 Program for class study, 189 Proteins, 40 Pudding, cottage, 119 Puff pastry, 114 Pulses, 87 Ragouts, 125 Rancid butter, 53 Ranges, 5 Ration, a day's, 135 Refrigerator, 29 care of, 30 Refuse, 135 Rice, 96 Rissoles, 126 Roasting, 14 Rolls, 107 Salads, 94, 126 Salmis, 125 Salt meats, 72 to develop flavor, 130 Sauce, brown, 51 white, 50 Sauces with fish, 78 Scales, kitchen, 129 Scallops, 1 26 Seasons, food varied with, 177 Serving, 181, 183 Shaping dough, 107 Shortening, 114 Short process bread, 104 •Soda with acids, 108 with cream of tartar, 109 with molasses, no with sour milk, no Soft coal, 5 Souffles, 126 Soup stock, 76 Soups, 125 names of, 76 vegetable, 92 Sour milk with soda, no Spices, 131 Sponge cake, 62, 117 Spongy mixtures, 66 Steam cooker, 12, 27 Stewing, 24 Stews, 125 Storage, cold, 28 Stoves, ancient, 1 gas, 9 gasoline, 1 1 kerosene, 1 1 modern, 5 Stuffing, 82 Sugar as flavoring, 131 Supper, 139 System, value of, 137 Table service, 181 Tea, making, 26 Temperature for cooking eggs, in cooking, 23 of oven, 121 testing of fat, 74 Thermometer, oven, 120 Timbales, 64 Tough meat, 71 Transmission of heat, 14 Utensils, adaptability of, 129 choice of, 22 for canning, 37 Variety in foods, 123 Vegetable left-overs, 127 soups, 92 Vegetables, 83-97 classification of, 85 combinations of, 90 composition of, 83 cooking, 90 creamed, 93 digestibility of, 88, 92 dried, 85 mashed, 93 preparation of, 91 strongly flavored, 85 wilted, 87 young, 87 Waiting on table, 184 Waitresses, directions for, Waste, 135 Water, 16-27 flavor of, 18 mineral, 17 White sauce, 50, 52 Wood as fuel, 3, 14S Yeast, 100 amount of, 104 cakes, 10 1 FREEHAND COOKING ON SCIENTIFIC PRINCIPLES EDUCATION AND LIFE Typical Schools Home School for Girls "To This Favor Shall She Come at Last" FREEHAND COOKING THE purpose of this Bulletin is to tabulate the material in Principles of Cookery and to give the comparatively few fundamental recipes in cooking which are capable of infinite variation. Exact proportions, conditions, and materials are essential to obtain identical results in cooking, but materials vary somewhat and conditions differ, so that it is often necessary to modify a recipe. By "free hand cooking" is not meant hit or miss cooking, or cooking by guess, but the compounding of food materials on scientific principles — not following blindly by "rule of thumb" recipes which may have been made for different conditions. WEIGHTS AND MEASURES. 3 teaspoons=l tablespoon 2 pints=l quart 16 tablespoons=l cup 4 quarts=l gallon

Principles of cookery