IlKimtttlrtMW
■■— mwi
MARY D
Class
Book.
T^U
illi^'.
COPYRIGHT DEPOSIT.
PRINCIPLES
OF FOOD PREPARATION
PRINCIPLES
OF
FOOD PREPARATION
A MANUAL FOR STUDENTS OF
HOME ECONOMICS
BY
MARY D. CHAMBERS, B.S., A.M.
Formerly Instructor of Normal Classes in Domestic Science, Pratt
Institute, Brooklyn, N. Y.; Professor of Domestic Economy and
Head of the Department, The James Millikin University,
Decatur, Illinois ; Professor of Chemistry and Home
Economics, and Head of the Departments,
Rockford College, Rockford, Illinois
ILLUSTRATED
BOSTON
THE BOSTON COOKING-SCHOOL MAGAZINE CO.
1914
<v
Copyright, 1914
Bv The Boston Cooking School Magazine Company
THE UNIVERSITY PRESS, CAilBRIDGE, U. S. A.
wilP2i iSi4
©C1.A380452
JL 0 the beloved students in various schools
and colleges, who have endured the hardness
of recitation, laboratory, and quiz with me, and
who by their enthusiasm and interest have made
our class periods hours of joy to the instructor,
this book is lovingly dedicated
INTRODUCTION
THE following lessons have grown out of an experience
of many years in teaching both high school and college
classes. In the practical study of each food I have tried
to give a sufficient variety of dishes to afford novelty and
give scope for individual choice, as well as to make the
work adaptable to students of varying degrees of ability
or preparation. I have thrown as much as possible on
the students themselves the responsibihty of organizing
the work in class, after the selection of recipes, experi-
ments, etc., has been made by the teacher.^
The Exercises, involving original application of
knowledge, usually form a lesson by themselves, where
the students work quite independently.
Simple chemical tests and rough analyses of foods are
included in most of the chapters, suice in many of the
smaller high schools and colleges this work is in charge
of the teacher of Household Science.
The Topics for Study or Discussion — which include
correlation with tributary subjects — and the Questions,
are of course merely suggestive.
In the preparation of this book my thanks are due to
Dr. Jessie Y. Cann, now of the Department of Chemistry
in the University of Ilhnois, and to my former colleagues
in the science departments of Rockford College, who have
I In no case is it supposed that all of the dishes given to illustrate the principles
will be made during the class periods. A selection, including a sufficient variety
for purposes of illustration, should be made by the teacher.
X PRINCIPLES OF FOOD PREPARATION
patiently answfered my questions, and have given me
references regarding newer theories and facts bearing on
the chemical and physiological aspects of food. I am
also indebted to my beloved former associate in the de-
partment of Home Economics, Miss Mildred Wood, who
has conducted the laboratory experiments for me.
I am further indebted to the Youth's Companion for
allowing me to use in modified form such parts of this
text as first appeared in the Companion under the titles:
*' Batters and Doughs," ''The Transformations of a White
Sauce," and "The Evolution of an Oyster Stew." The
Boston Cooking-School Magazine has done me the great
favor of placing at my disposal many of the illustrations
from its pages which now reappear in my text.
FOREWORD TO THE STUDENT OF
HOME ECONOMICS
Page 0
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
IlKimtttlrtMW
■■— mwi
MARY D
Class Book.
T^U
illi^'.
COPYRIGHT DEPOSIT.
PRINCIPLES OF FOOD PREPARATION
PRINCIPLES
OF
FOOD PREPARATION
A MANUAL FOR STUDENTS OF HOME ECONOMICS
BY MARY D. CHAMBERS, B.S., A.M.
Formerly Instructor of Normal Classes in Domestic Science, Pratt
Institute, Brooklyn, N. Y.; Professor of Domestic Economy and
Head of the Department, The James Millikin University,
Decatur, Illinois ; Professor of Chemistry and Home
Economics, and Head of the Departments,
Rockford College, Rockford, Illinois
ILLUSTRATED
BOSTON THE BOSTON COOKING-SCHOOL MAGAZINE CO.
<v
Copyright, 1914 Bv The Boston Cooking School Magazine Company
THE UNIVERSITY PRESS, CAilBRIDGE, U. S. A.
wilP2i iSi4
©C1.A380452
JL 0 the beloved students in various schools and colleges, who have endured the hardness of recitation, laboratory, and quiz with me, and who by their enthusiasm and interest have made our class periods hours of joy to the instructor, this book is lovingly dedicated
INTRODUCTION
THE following lessons have grown out of an experience of many years in teaching both high school and college classes. In the practical study of each food I have tried to give a sufficient variety of dishes to afford novelty and give scope for individual choice, as well as to make the work adaptable to students of varying degrees of ability or preparation. I have thrown as much as possible on the students themselves the responsibihty of organizing the work in class, after the selection of recipes, experiments, etc., has been made by the teacher.^
The Exercises, involving original application of knowledge, usually form a lesson by themselves, where the students work quite independently.
Simple chemical tests and rough analyses of foods are included in most of the chapters, suice in many of the smaller high schools and colleges this work is in charge of the teacher of Household Science.
The Topics for Study or Discussion — which include correlation with tributary subjects — and the Questions, are of course merely suggestive.
In the preparation of this book my thanks are due to Dr. Jessie Y. Cann, now of the Department of Chemistry in the University of Ilhnois, and to my former colleagues in the science departments of Rockford College, who have
I In no case is it supposed that all of the dishes given to illustrate the principles will be made during the class periods. A selection, including a sufficient variety for purposes of illustration, should be made by the teacher.
patiently answered my questions, and have given me references regarding newer theories and facts bearing on the chemical and physiological aspects of food. I am also indebted to my beloved former associate in the department of Home Economics, Miss Mildred Wood, who has conducted the laboratory experiments for me.
I am further indebted to the Youth's Companion for allowing me to use in modified form such parts of this text as first appeared in the Companion under the titles: *' Batters and Doughs," ''The Transformations of a White Sauce," and "The Evolution of an Oyster Stew." The Boston Cooking-School Magazine has done me the great favor of placing at my disposal many of the illustrations from its pages which now reappear in my text.
FOREWORD TO THE STUDENT OF HOME ECONOMICS