Cooking of Fruit — Vegetables— Breakfast Cereals General Rules for Cooking Fruit 28 Stewed Prunes 29 Baked Apples (plain) 29 Baked Apples (sweetened).. 29 Coddled Apples 29 Cranberry Sauce 30 Cranberry Mold 30 Fruit Salad 30 To prepare Fruit for the Salad 30 General Rules for Cooking Vegetables in Water. ... 31 Stewed Tomatoes 32 Oniona 32 Cabbage 32 Carrots 33 Green Peas 33 Spinach 33 Boiled Potatoes 33 Baked Potatoes 34 Mashed Potatoes 34 Potatoes Baked with Meat . 34 Sauted Potatoes 35 Boiled Beans ( White or Lima) 35 Succotash of Dried Beans and Caiuicd Corn 35 General Rules for Cooking Cereals 36 CHAPTER VI. Cooking of Egos— Milk— Cheese : Eggs cooked in the shell . . 38 P()ache<l KggH 38 Scrambled Eggs . 39 French Omelet 39 Milk 40 Sturiliiscd Milk 41 Pantourized Milk > I Junket ..;.... 41 Cornstarch Mold 42 Baked Custard 42 Custard Sauce . 42 F(mk1 value of Cheese 43 CluiCHcd Crackers 43 Macaroni and Cheese 44 CONTENTS. Vll CHAPTER VII. Cooking of Meat— Poultry— Fish : PAOB Composition and Food Value of Meat 45 General Rules for Cooking Meat 46-47 Choice of Meat 47 Broiled Steak 48 Beef Loaf 48 Hamburg Steak 49 Roast Beef 49 Brown Stew 49 Dumplings for Stew 50 Braised Beef 50 Mutton Stew 51 Jellied Veal 61 Bacon 52 Liver and Bacon 52 PAGE Choice of Poultry 52 How to Draw and Dress Poultry 53 Roast Cliicken or Turkey. . 54 Stewed Cliicken 55 Food Value of Fish 55 Choice of Fish 56 Directions for Cleaning Fish 56 Broiled Fish 56 Baked Fish 56 Scalloped Fish 57 Boiled Fish 67 Parsley Sauce 57 Egg Sauce 67 Scalloped Salmon 58 CHAPTER Vin. Combination op Food Materials : Soups 59 Soup Stock from leftovers 59 Soup Stock from fresh meat 60 Vegetable Soup 61 Macaroni Soup 61 Cream of Vegetable Soup. 61 Potato Soup 62 Cream of Tomato Soup. . , 62 Dried Pea Soup ..... . . 63 CHAPTER IX. Flour Mixtures: Kinds of Flour 64 Classification of Flour Mix- tures— (1) Batters 64 (2) Doughs . 65 Methods of Mixing 65 Lightening Agents 65 General Directions for Flour Mixtures 66 (1) Preparation 66 (2) Mixing 66 (3) Baking 67 VIU CONTENTS. Flouk Mixtures [continued) : PAGB Popovers 67 Griddle Cakes 68 Whole Wheat Gems 68 Graham Gems 69 Corn Bread 69 Muffins 70 Apple Fritters . 70 Drop Doughnuts 70 PAOE Milk Biscuits 71 Soft Gingerbread 71 Sponge Cake 72 Standard Cake 72 Plain Fruit Cake 73 Ginger Snaps 73 Plain Pastry 73 General Remarks on Pastry 74 CHAPTER X Flour Mixtures {continued) : Bread 75 Choice of Bread Flour. . . 75 Yeast 75 Process of Breadmaking . . 76 Plain Bread 78 Milk Bread 79 Liquid Yeast 79 Rolls 79 Dry Toast 80 Buttered Toast 80 CHAPTER XI. Simple Salads, Puddings and Pudding Sauces j General Di rections for Salad - Making 81 Cooked Salad Dressing (i). 81 Cooked Salad Dressing (ii). 82 Preparation of Lettuce for Salads 82 Lettuce Salad ( i) 83 Ixittuce Salad (ii) 83 I'otato Salad 83 French Drcfising 84 Duiiij)liiigH with Fruit 84 Apple I'uddings (Baked or Stowed) 84 Cottago Pudding 8A Cup Pudding 85 Snowballs .. 86 Caramel Pudding 86 Bread Pudding 86 Baked Rice 87 Suet Pudding 87 Tapioca Custard Pudding. 87 Apple Snow 88 Snow Pudding 88 Plain I'udding Sauce 88 I^^mon Sauce 89 Caramel Sauce 89 Vanilla Sauce 89 Foamy Sauce 89 CONTENTS. IX CHAPTER XII. Miscellaneous : Hash Cakes 90 Codfish Balls 90 Creamed Codfish 91

AI-modernized reading of the original text

Cooking of Fruit — Vegetables— Breakfast Cereals General Rules for Cooking Fruit 28 Stewed Prunes 29 Baked Apples (plain) 29 Baked Apples (sweetened).. 29 Coddled Apples 29 Cranberry Sauce 30 Cranberry Mold 30 Fruit Salad 30 To prepare Fruit for the Salad 30 General Rules for Cooking Vegetables in Water. ... 31 Stewed Tomatoes 32 Onions 32 Cabbage 32 Carrots 33 Green Peas 33 Spinach 33 Boiled Potatoes 33 Baked Potatoes 34 Mashed Potatoes 34 Potatoes Baked with Meat . 34 Sauted Potatoes 35 Boiled Beans ( White or Lima) 35 Succotash of Dried Beans and Caiuicd Corn 35 General Rules for Cooking Cereals 36 CHAPTER VI. Cooking of Egos— Milk— Cheese : Eggs cooked in the shell . . 38 Poached Eggs 38 Scrambled Eggs . 39 French Omelet 39 Milk 40 Sterilized Milk 41 Pasteurized Milk > I Junket 41 Cornstarch Mold 42 Baked Custard 42 Custard Sauce . 42 Food value of Cheese 43 Cheesed Crackers 43 Macaroni and Cheese 44 CHAPTER VII. Cooking of Meat— Poultry— Fish : Composition and Food Value of Meat 45 General Rules for Cooking Meat 46-47 Choice of Meat 47 Broiled Steak 48 Beef Loaf 48 Hamburg Steak 49 Roast Beef 49 Brown Stew 49 Dumplings for Stew 50 Braised Beef 50 Mutton Stew 51 Jellied Veal 61 Bacon 52 Liver and Bacon 52 PAGE Choice of Poultry 52 How to Draw and Dress Poultry 53 Roast Chicken or Turkey. . 54 Stewed Chicken 55 Food Value of Fish 55 Choice of Fish 56 Directions for Cleaning Fish 56 Broiled Fish 56 Baked Fish 56 Scalloped Fish 57 Boiled Fish 67 Parsley Sauce 57 Egg Sauce 67 Scalloped Salmon 58 CHAPTER Vin. Combination op Food Materials : Soups 59 Soup Stock from leftovers 59 Soup Stock from fresh meat 60 Vegetable Soup 61 Macaroni Soup 61 Cream of Vegetable Soup. 61 Potato Soup 62 Cream of Tomato Soup. . , 62 Dried Pea Soup ..... . . 63 CHAPTER IX. Flour Mixtures: Kinds of Flour 64 Classification of Flour Mixtures— (1) Batters 64 (2) Doughs . 65 Methods of Mixing 65 Lightening Agents 65 General Directions for Flour Mixtures 66 (1) Preparation 66 (2) Mixing 66 (3) Baking 67 VIU Flour Mixtures [continued) : PAGB Popovers 67 Griddle Cakes 68 Whole Wheat Gems 68 Graham Gems 69 Corn Bread 69 Muffins 70 Apple Fritters . 70 Drop Doughnuts 70 PAOE Milk Biscuits 71 Soft Gingerbread 71 Sponge Cake 72 Standard Cake 72 Plain Fruit Cake 73 Ginger Snaps 73 Plain Pastry 73 General Remarks on Pastry 74 CHAPTER X Flour Mixtures {continued) : Bread 75 Choice of Bread Flour. . . 75 Yeast 75 Process of Breadmaking . . 76 Plain Bread 78 Milk Bread 79 Liquid Yeast 79 Rolls 79 Dry Toast 80 Buttered Toast 80 CHAPTER XI. Simple Salads, Puddings and Pudding Sauces j General Di rections for Salad - Making 81 Cooked Salad Dressing (i). 81 Cooked Salad Dressing (ii). 82 Preparation of Lettuce for Salads 82 Lettuce Salad ( i) 83 Lettuce Salad (ii) 83 I'otato Salad 83 French Drcfising 84 Dumplings with Fruit 84 Apple I'uddings (Baked or Stowed) 84 Cottago Pudding 8A Cup Pudding 85 Snowballs .. 86 Caramel Pudding 86 Bread Pudding 86 Baked Rice 87 Suet Pudding 87 Tapioca Custard Pudding. 87 Apple Snow 88 Snow Pudding 88 Plain I'udding Sauce 88 I^^mon Sauce 89 Caramel Sauce 89 Vanilla Sauce 89 Foamy Sauce 89 CHAPTER XII. Miscellaneous : Hash Cakes 90 Codfish Balls 90 Creamed Codfish 91

Public school household science