Good cooking is important. It is probably the first requisite necessary to make a food of value to the body; for though a food may be balanced in nutritive value, if it is served in an unappetizing way it will not be eaten. The sight and taste of attractively served and prepared foods stimulate the appetite and cause secretion of digestive juices, which naturally aids digestion. However, foods having little nutritive value may look as attractive as those of high nutritive value; and if a study is not made of the composition of foods, we might always select those of low nutritive value and the body would be deprived of proper nourishment. Foods are. analyzed in chemical laboratories and the exact composition of each food is known. United States government bulletins contain very complete tables show- ing the composition of all common foods.! By examining the tables on pages 189-193 we find the percentage of water, protein, fat, carbohydrates, and min- eral matter in the various foods. We also find the per- centage of refuse in some foods as sold to the consumer. It is well to note the percentage of refuse in foods, espe- ‘ Bulletin No. 28, Office of Experiment Stations, Washington, D.C., contains tables showing the percentage composition of all foods in use in © the average home. Farmers’ Bulletin No. 142 also gives the composition of many of the common foods. This bulletin may be obtained free of charge from the United States Department of Agriculture. The tables referred to above are taken from these government bulletins. CONLEY P. C.—3 Bete COOKING cially in meats, because a cut which seems cheap may in reality be dear because of the amount of bone and fat which it contains. The composition of any food to be prepared should be learned or at least noted, and in this way it will be easy to remember the nutritive value of the different foods and group them in.several classes. Cooking affects digestibility ; different methods of cook- ing bring out different flavors; foods must be served in various ways, as a change in diet is desirable. Forthese reasons the different methods of cooking are taken up in a series of lessons which develop and show all principles of cooking. When these methods are learned and the princi- ples of cooking mastered, foods having equivalent nutri- tive values are studied in groups, and the methods and principles of cooking learned in Chapter IV are reviewed. Methods and principles are few in number, but innu- merable applications of these few may be made. The mastery of principles is the science of cooking; and the serving of foods in attractive, savory, and appetizing ways is the art of cooking. The price of all foods should be known, and the cost of each recipe calculated. Foods should be cooked, in school kitchens, in their proper season, just as they would be served in the home. Eggs should not be served in Novem- ber, December, January, for two reasons, — because of prices, and because they are apt to be storage eggs. Can- ning should not be taught when peaches and pears must be purchased by the dozen. Pupils should try all recipes at home, and should have lessons on foods most commonly used in the average home. They should know the place of each food prepared, in the daily diet. CHAPTER. ITI METHODS OF COOKING. DEVELOPMENT OF PRINCIPLES AND THEIR APPLICATION. PRAC-— TICE WORK IN FOODS BAKING VEGETABLE FOODS. PRINCIPLES WHICH APPLY TO COOKING OF CARBOHYDRATES ALL vegetable foods are made up of innumerable cells, so small that they cannot be seen except by the aid of a microscope. These cells are held together by a substance PROTOPLASMIC STRUCTURE OF A STARCH GRAINS IN A FLouR CELL. FLour CELL.

AI-modernized reading of the original text

Good cooking is important. It is probably the first requisite necessary to make a food of value to the body; for though a food may be balanced in nutritive value, if it is served in an unappetizing way it will not be eaten. The sight and taste of attractively served and prepared foods stimulate the appetite and cause secretion of digestive juices, which naturally aids digestion. However, foods having little nutritive value may look as attractive as those of high nutritive value; and if a study is not made of the composition of foods, we might always select those of low nutritive value and the body would be deprived of proper nourishment. Foods are analyzed in chemical laboratories and the exact composition of each food is known. United States government bulletins contain very complete tables showing the composition of all common foods.! By examining the tables on pages 189-193 we find the percentage of water, protein, fat, carbohydrates, and mineral matter in the various foods. We also find the percentage of refuse in some foods as sold to the consumer. It is well to note the percentage of refuse in foods, espe- ‘ Bulletin No. 28, Office of Experiment Stations, Washington, D.C., contains tables showing the percentage composition of all foods in use in © the average home. Farmers’ Bulletin No. 142 also gives the composition of many of the common foods. This bulletin may be obtained free of charge from the United States Department of Agriculture. The tables referred to above are taken from these government bulletins. cially in meats, because a cut which seems cheap may in reality be dear because of the amount of bone and fat which it contains. The composition of any food to be prepared should be learned or at least noted, and in this way it will be easy to remember the nutritive value of the different foods and group them in.several classes. Cooking affects digestibility ; different methods of cooking bring out different flavors; foods must be served in various ways, as a change in diet is desirable. Forthese reasons the different methods of cooking are taken up in a series of lessons which develop and show all principles of cooking. When these methods are learned and the principles of cooking mastered, foods having equivalent nutritive values are studied in groups, and the methods and principles of cooking learned in Chapter IV are reviewed. Methods and principles are few in number, but innumerable applications of these few may be made. The mastery of principles is the science of cooking; and the serving of foods in attractive, savory, and appetizing ways is the art of cooking. The price of all foods should be known, and the cost of each recipe calculated. Foods should be cooked, in school kitchens, in their proper season, just as they would be served in the home. Eggs should not be served in November, December, January, for two reasons, — because of prices, and because they are apt to be storage eggs. Canning should not be taught when peaches and pears must be purchased by the dozen. Pupils should try all recipes at home, and should have lessons on foods most commonly used in the average home. They should know the place of each food prepared, in the daily diet. CHAPTER III METHODS OF COOKING. DEVELOPMENT OF PRINCIPLES AND THEIR APPLICATION. PRACTICE WORK IN FOODS BAKING VEGETABLE FOODS. PRINCIPLES WHICH APPLY TO COOKING OF CARBOHYDRATES ALL vegetable foods are made up of innumerable cells, so small that they cannot be seen except by the aid of a microscope. These cells are held together by a substance PROTOPLASMIC STRUCTURE OF A STARCH GRAINS IN A FLouR CELL. FLour CELL.

Principles of cooking