Poached Egg above Creamed Onions in Croustade .... 40 Macedoine of Vegetables in Tomato Jelly, with Celery, Lettuce and Mayonnaise 45 Tomato Jelly in Ring Mold Garnished with Celery and Lettuce 51 Black Bass 53 Fish Trussed in Shape of Letter S 59 Pickerel 61 Oyster Soup Ready to Serve 64 Supreme of Oysters in Ramekins 67 Standing Rib Roast — as Purchased 80 Standing Rib Roast, Cooked and Ready to Serve .... 81 Green Peppers, Farci 86 Leg of Lamb, English or Loin Chops, Rib or French Chops 91 Analysis of 1 lb. of Milk 101 Salad of Cottage Cheese, Lettuce, and Tomato 113 Bowl of Green Salad 116 Analysis of 1 lb. of Flour 140 Popovers 145 How to Measure Dry Materials 153 Boston Brown Bread 164 XX ILLUSTRATIONS PAGE Milk Bread, French Bread, and Rye-Meal Biscuit .... 168 Quick-Process Bread 172,173 Raisin Bread 175 Whole-Wheat Bread 181 ACupofTea 194 Diagram of Cake Making 202 Cake Covered with Confectioner's Frosting, ready to Ornament 212 Cake Decorated with Ornamental Frosting 213 PRINCIPLES OF FOOD PREPARATION CHAPTER I THE EFFECT OF HEAT ON FOOD To the Student. In the following Lessons the dishes to be cooked, as well as the more formal experiments to be made from time to time, have all been chosen to illustrate some principle essential to the correct preparation of food. The discovery of this principle is the most impor- tant thing in the whole lesson! All the rest is subordinate or tributary to this — for the Questions are planned to test your grasp of the principles the lesson was designed to teach, your ability to make from it a correct generaliza- tion, and your power to express clearly what you have learned; while the Exercises, wherever these are assigned, call upon you to show, not only that you have gained knowledge but that you can use it — since each exercise is a demand for the original application of a principle already learned. Where several dishes are given in one lesson you may select from them those that you prefer to make — sub- ject, of course, to the approval of your teacher. Ability to choose wisely is an excellent gift, and one that may be cultivated. For instance, in Lesson I you would naturally choose some one of the three animal foods, together with one vegetable and one fruit. In this lesson it would be a 1 2 PRINCIPLES OF FOOD PREPARATION good thing if you should form, with two other students, a group of three who might distribute the nine dishes among them and compare the results of one another's work, thus being able to make a more comprehensive inference — not to mention having a greater variety of dishes to enjoy in the miniature meal. Remember that the cooking of each dish in perfection is always necessary in order to make the correct inference, which is the object of the lesson. Meat Balls Take an ounce and a half of finely chopped lean meat, season it lightly with salt and pepper✪ Meat Balls, and form it into three meat balls of equal size. Allow one of these to re- main uncooked, for the sake of comparison, or for what is known as a control test. Cook another by steaming it for ten minutes. Pan-boil the third — roUing it on a very hot pan until it is well browned on the outside. The pan should be so hot that the meat will not stick to it. Compare the three meat balls: (1) as to size, weight, appearance, and consistency; (2) as to flavor.

AI-modernized reading of the original text

Poached Egg above Creamed Onions in Croustade .... 40 Macedoine of Vegetables in Tomato Jelly, with Celery, Lettuce and Mayonnaise 45 Tomato Jelly in Ring Mold Garnished with Celery and Lettuce 51 Black Bass 53 Fish Trussed in Shape of Letter S 59 Pickerel 61 Oyster Soup Ready to Serve 64 Supreme of Oysters in Ramekins 67 Standing Rib Roast — as Purchased 80 Standing Rib Roast, Cooked and Ready to Serve .... 81 Green Peppers, Farci 86 Leg of Lamb, English or Loin Chops, Rib or French Chops 91 Analysis of 1 lb. of Milk 101 Salad of Cottage Cheese, Lettuce, and Tomato 113 Bowl of Green Salad 116 Analysis of 1 lb. of Flour 140 Popovers 145 How to Measure Dry Materials 153 Boston Brown Bread 164 XX ILLUSTRATIONS PAGE Milk Bread, French Bread, and Rye-Meal Biscuit .... 168 Quick-Process Bread 172,173 Raisin Bread 175 Whole-Wheat Bread 181 ACupofTea 194 Diagram of Cake Making 202 Cake Covered with Confectioner's Frosting, ready to Ornament 212 Cake Decorated with Ornamental Frosting 213 PRINCIPLES OF FOOD PREPARATION CHAPTER I THE EFFECT OF HEAT ON FOOD To the Student. In the following Lessons the dishes to be cooked, as well as the more formal experiments to be made from time to time, have all been chosen to illustrate some principle essential to the correct preparation of food. The discovery of this principle is the most important thing in the whole lesson! All the rest is subordinate or tributary to this — for the Questions are planned to test your grasp of the principles the lesson was designed to teach, your ability to make from it a correct generalization, and your power to express clearly what you have learned; while the Exercises, wherever these are assigned, call upon you to show, not only that you have gained knowledge but that you can use it — since each exercise is a demand for the original application of a principle already learned. Where several dishes are given in one lesson you may select from them those that you prefer to make — subject, of course, to the approval of your teacher. Ability to choose wisely is an excellent gift, and one that may be cultivated. For instance, in Lesson I you would naturally choose some one of the three animal foods, together with one vegetable and one fruit. In this lesson it would be a good thing if you should form, with two other students, a group of three who might distribute the nine dishes among them and compare the results of one another's work, thus being able to make a more comprehensive inference — not to mention having a greater variety of dishes to enjoy in the miniature meal. Remember that the cooking of each dish in perfection is always necessary in order to make the correct inference, which is the object of the lesson. Meat Balls Take an ounce and a half of finely chopped lean meat, season it lightly with salt and pepper, and form it into three meat balls of equal size. Allow one of these to remain uncooked, for the sake of comparison, or for what is known as a control test. Cook another by steaming it for ten minutes. Pan-boil the third — roUing it on a very hot pan until it is well browned on the outside. The pan should be so hot that the meat will not stick to it. Compare the three meat balls: (1) as to size, weight, appearance, and consistency; (2) as to flavor.

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Meat Balls

Principles of food preparation