The general household duties are assigned to the various
pupils in turn, so that the kitchen will be left in perfect
order at the close of the lesson and the pupils will have
practice in this important part of the work. Practice
in this work trains each pupil to do all kitchen duties,
develops her interest and responsibility in the proper
care of the kitchen, makes her familiar with the contents
of the cupboards, and the proper places to keep supplies,
china, linen, and various utensils. It also trains her in
the very important duties of caring for the stove, oven,
sink, and floor, and unifies the work so that it is like
actual housekeeping. |
The following is an easy arrangement of work in the
school kitchen : — -
Housekeeper 1. Care of supplies used in the daily lesson.
Housekeeper 2. Building of fire, care of stove and tea-
kettle; and attending to the oven during baking.
Housekeeper 3. Care of sink.
7
8 GENERAL DIRECTIONS
Housekeeper 4: Sweeping of kitchen at the close of the
lesson.
Suggestions for Pupils.— 1. Be sure that hands and
nails are clean before coming to class.
2. Wash the hands before the beginning of the lesson
and keep them clean.
3. Always keep the hair neatly combed.
4. Do not wear rings while cooking.
5. Always wear an apron, and a holder suspended from
the apron by a tape.
6. Never use an apron in place of a holder.
7. Never taste food with a mixing spoon.
8. Do not leave the spoon in the food while it is cooking.
9. Keep the tables clean and in order.
10. Keep the drawers and cupboards closed.
11. Collect all utensils and supplies needed for work,
before beginning to prepare the food.
12. Do not use unnecessary utensils.
13. Have all materials measured and ready for use be-
fore beginning to put them together.
14. Measure accurately, for on that depends the success
of your cooking. <
15. Do not waste material.
16. Work quietly, quickly, carefully, and neatly.
17. Practice at home the things learned at school.
18. Try each recipe at home.
19. Calculate the cost of each recipe. |
A list of the foods most frequently used in the home, of seasonable
vegetables and fruits, and the prices of each, should be posted weekly
in a conspicuous place in the kitchen so that pupils will learn to
note cost, calculate the cost of various foods, and know when is the
best time to purchase and serve certain vegetables and fruits.
GENERAL DIRECTIONS 9
Each recipe given in this book will serve six people.
For school work one fourth of each recipe is taken, unless
otherwise stated.
ABBREVIATIONS AND MEASUREMENTS USED IN
COOKING
tsp. — teaspoon oz. —— ounce
tbsp. — tablespoon lb. — pound
c. — cup spk. — speck
pis pint bk. pd. — baking powder
ate -— quart min. — minute
3 tsp. = 1 tbsp. 4 tbsp. flour = 1 oz. (about)
16 tbsp. = 1c. 2c. sugar = 1 lb.
ZOE ST oy O18 2c. butter = x lb.
Zot. <5. Qt. 34-4 c. flour = 1 lb.
2 tbsp. butter = 1 oz. 9 large eggs = 1 lb.
2 tbsp. sugar = I oz. acy iaedvestti Ib:
All measures are leveled.
In leveling dry materials, level with a knife.
Divide with a knife lengthwise for one half a spoon.
Divide with a knife crosswise for one fourth spoon.
Divide with a knife crosswise for one eighth.
TEMPERATURES USED IN COOKING
Freezing point of water Fahrenheit 32° Centigrade 0°
Blood temperature Fahrenheit 98.6° Centigrade 37°
Simmering point Fahrenheit 185° Centigrade 85°
Boiling point Fahrenheit 212° Centigrade 100°
To change a reading of temperature from Centigrade
to Fahrenheit, multiply Centigrade temperature by 1.8,
add 32°, which will give the equivalent temperature in
Fahrenheit.
IO GENERAL DIRECTIONS
The coagulation temperature of proteins is from 1 SP =
167° F.
The gelatinizing temperature of starch is from 149°-
Respite a
The high temperatures, when used, are to develop flavor.
Ferments are destroyed at temperatures above 160° F.
Page 2
Presented as published in 1914. 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
A modernized reading is not available for this page yet. You are seeing the original text.
The general household duties are assigned to the various
pupils in turn, so that the kitchen will be left in perfect
order at the close of the lesson and the pupils will have
practice in this important part of the work. Practice
in this work trains each pupil to do all kitchen duties,
develops her interest and responsibility in the proper
care of the kitchen, makes her familiar with the contents
of the cupboards, and the proper places to keep supplies,
china, linen, and various utensils. It also trains her in
the very important duties of caring for the stove, oven,
sink, and floor, and unifies the work so that it is like
actual housekeeping. |
The following is an easy arrangement of work in the
school kitchen : — -
Housekeeper 1. Care of supplies used in the daily lesson.
Housekeeper 2. Building of fire, care of stove and tea-
kettle; and attending to the oven during baking.
Housekeeper 3. Care of sink.
7
8 GENERAL DIRECTIONS
Housekeeper 4: Sweeping of kitchen at the close of the
lesson.
Suggestions for Pupils.— 1. Be sure that hands and
nails are clean before coming to class.
2. Wash the hands before the beginning of the lesson
and keep them clean.
3. Always keep the hair neatly combed.
4. Do not wear rings while cooking.
5. Always wear an apron, and a holder suspended from
the apron by a tape.
6. Never use an apron in place of a holder.
7. Never taste food with a mixing spoon.
8. Do not leave the spoon in the food while it is cooking.
9. Keep the tables clean and in order.
10. Keep the drawers and cupboards closed.
11. Collect all utensils and supplies needed for work,
before beginning to prepare the food.
12. Do not use unnecessary utensils.
13. Have all materials measured and ready for use be-
fore beginning to put them together.
14. Measure accurately, for on that depends the success
of your cooking. <
15. Do not waste material.
16. Work quietly, quickly, carefully, and neatly.
17. Practice at home the things learned at school.
18. Try each recipe at home.
19. Calculate the cost of each recipe. |
A list of the foods most frequently used in the home, of seasonable
vegetables and fruits, and the prices of each, should be posted weekly
in a conspicuous place in the kitchen so that pupils will learn to
note cost, calculate the cost of various foods, and know when is the
best time to purchase and serve certain vegetables and fruits.
GENERAL DIRECTIONS 9
Each recipe given in this book will serve six people.
For school work one fourth of each recipe is taken, unless
otherwise stated.
ABBREVIATIONS AND MEASUREMENTS USED IN
COOKING
tsp. — teaspoon oz. —— ounce
tbsp. — tablespoon lb. — pound
c. — cup spk. — speck
pis pint bk. pd. — baking powder
ate -— quart min. — minute
3 tsp. = 1 tbsp. 4 tbsp. flour = 1 oz. (about)
16 tbsp. = 1c. 2c. sugar = 1 lb.
ZOE ST oy O18 2c. butter = x lb.
Zot. <5. Qt. 34-4 c. flour = 1 lb.
2 tbsp. butter = 1 oz. 9 large eggs = 1 lb.
2 tbsp. sugar = I oz. acy iaedvestti Ib:
All measures are leveled.
In leveling dry materials, level with a knife.
Divide with a knife lengthwise for one half a spoon.
Divide with a knife crosswise for one fourth spoon.
Divide with a knife crosswise for one eighth.
TEMPERATURES USED IN COOKING
Freezing point of water Fahrenheit 32° Centigrade 0°
Blood temperature Fahrenheit 98.6° Centigrade 37°
Simmering point Fahrenheit 185° Centigrade 85°
Boiling point Fahrenheit 212° Centigrade 100°
To change a reading of temperature from Centigrade
to Fahrenheit, multiply Centigrade temperature by 1.8,
add 32°, which will give the equivalent temperature in
Fahrenheit.
IO GENERAL DIRECTIONS
The coagulation temperature of proteins is from 1 SP =
167° F.
The gelatinizing temperature of starch is from 149°-
Respite a
The high temperatures, when used, are to develop flavor.
Ferments are destroyed at temperatures above 160° F.