fication of food — physically, chemically, and physiologic-
ally— by the processes of combination, cooking, and serv-
ing. Every one of the other values, however, is included
to some extent in this subject. For one of the chief ex-
penditures of money is for food; one of the chief features
of the home is the social meal ; one of the most important
elements in the care of the child is its nutrition. It is
perhaps hardly going too far to say that the right choice
of food is basal to all physical, moral, and spiritual growth
and usefulness.
CONTENTS
PAOB
CHAPTER .
I. Effect op Heat on Food ^
Sterilization of food — Development of flavor — Loss or
gain in weight — Softening or hardening of tissue — Im-
provement in appearance — Development of odor, etc.
II. Effect of Salt on Cellulose. Study of Potato, a
Typical Starchy Vegetable. Study of Rice . . 7
Conditions under which cellulose is toughened or changed
in color by common salt — Analysis of potato — condi-
tions under which potato loses salts during cooking proc-
esses— Effect of potassium salts on casein — Effect of
moist and of dry heat on starch — Relative conductivity
of dry and moist heat — Foods needing savory accom-
paniments.
III. Study of Green Vegetables in Cooking 15
Effect on the solvent properties of water of common salt
and of baking soda in moderately strong solution —
Classification of vegetables for cooking according to
result desired — Methods for lessening or enhancing the
flavor of vegetables.
IV. Effect of Sugar on Cellulose. The Preservation
OF THE Color of Fruits and Vegetables. The
Jellying Principle in Fruits and Vegetables . 24
Effect of sugar on cellulose — Antiseptic agents in cook-
ing processes — Effect on color of fruits and vegetables of
cooking while closely covered — Occurrence of jellying
principle in fruits and vegetables — Effect of heat on this
principle — Effect of the addition of sugar during cook-
ing — Effect of prolonged cooking on this principle.
Eggs
Specific gravity of stale vs. fresh eggs — Weight and vol-
ume of eggs, of the yolk and white of eggs — Effect, on
30
XVI CONTENTS
CHAPTER PAGE
yolk and white of egg, of water, of heat, of acid, of high and
low temperature. Relative solubility of yolk and white
of egg when cooked hard — Effect of manipulation on
yolk and white of egg — Effect of initial high tempera-
ture vs. gradually increasing heat — Difference in compo-
sition of yolk and white of egg.
VI. Gelatine 42
Effect on gelatine of water, of heat, of acid, of prolonged
cooking — Sources of gelatine — Study of different brands
of commercial gelatine — Effect of manipulation on gela-
tine — Comparison of gelatine and albumin — Action of
pineapple juice on gelatine and on albumin — Effect of
heat on the active principle in pineapple juice.
VII. Fish 53
Comparison of various methods of cooking, involving
the use of water, heat, and acid, on fish — Classification
of fish according to composition — Conditions under
which nutrients are lost during the cooking of fish —
Conditions under which flavor is developed during the
cooking of fish.
VIII. Oysters 62
Study of the effect of water, heat, and acid on oysters —
The principle of osmosis, and its application in the culti-
vation of oysters — The effect of oyster liquor on milk
— The effect of heat on the active principle in oyster
liquor.
IX. Meats 70
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
fication of food — physically, chemically, and physiologically— by the processes of combination, cooking, and serving. Every one of the other values, however, is included to some extent in this subject. For one of the chief expenditures of money is for food; one of the chief features of the home is the social meal ; one of the most important elements in the care of the child is its nutrition. It is perhaps hardly going too far to say that the right choice of food is basal to all physical, moral, and spiritual growth and usefulness.
CONTENTS
PAOB
CHAPTER .
I. Effect op Heat on Food ^
Sterilization of food — Development of flavor — Loss or gain in weight — Softening or hardening of tissue — Improvement in appearance — Development of odor, etc.
II. Effect of Salt on Cellulose. Study of Potato, a
Typical Starchy Vegetable. Study of Rice . . 7 Conditions under which cellulose is toughened or changed in color by common salt — Analysis of potato — conditions under which potato loses salts during cooking processes— Effect of potassium salts on casein — Effect of moist and of dry heat on starch — Relative conductivity of dry and moist heat — Foods needing savory accompaniments.
III. Study of Green Vegetables in Cooking 15
Effect on the solvent properties of water of common salt
and of baking soda in moderately strong solution — Classification of vegetables for cooking according to result desired — Methods for lessening or enhancing the flavor of vegetables.
IV. Effect of Sugar on Cellulose. The Preservation
OF THE Color of Fruits and Vegetables. The Jellying Principle in Fruits and Vegetables . 24
Effect of sugar on cellulose — Antiseptic agents in cooking processes — Effect on color of fruits and vegetables of cooking while closely covered — Occurrence of jellying principle in fruits and vegetables — Effect of heat on this principle — Effect of the addition of sugar during cooking — Effect of prolonged cooking on this principle.
Eggs
Specific gravity of stale vs. fresh eggs — Weight and volume of eggs, of the yolk and white of eggs — Effect, on
XVI CONTENTS
CHAPTER PAGE
yolk and white of egg, of water, of heat, of acid, of high and low temperature. Relative solubility of yolk and white of egg when cooked hard — Effect of manipulation on yolk and white of egg — Effect of initial high temperature vs. gradually increasing heat — Difference in composition of yolk and white of egg.
VI. Gelatine 42
Effect on gelatine of water, of heat, of acid, of prolonged cooking — Sources of gelatine — Study of different brands of commercial gelatine — Effect of manipulation on gelatine — Comparison of gelatine and albumin — Action of pineapple juice on gelatine and on albumin — Effect of heat on the active principle in pineapple juice.
VII. Fish 53
Comparison of various methods of cooking, involving the use of water, heat, and acid, on fish — Classification of fish according to composition — Conditions under which nutrients are lost during the cooking of fish — Conditions under which flavor is developed during the cooking of fish.
VIII. Oysters 62
Study of the effect of water, heat, and acid on oysters — The principle of osmosis, and its application in the cultivation of oysters — The effect of oyster liquor on milk — The effect of heat on the active principle in oyster liquor.
IX. Meats 70