The school kitchen textbook

THE SCHOOL KITCHEN TEXTBOOK LESSONS IN COOKING AND DOMESTIC SCIENCE MARY a. LINCOLN I'URCHASKI) FROM THE INCOMK OK TDK JOSIAH H. BRN'TOX FUND ^^^^^^<^*l>^X.J._jiL^^y^^ r^ 'on G u O THE SCHOOL KITCHEN TEXTBOOK LESSONS IN COOKING AND DOMESTIC SCIENCE FOR THE USE OF ELEMENTARY SCHOOLS BY MARY J. LINCOLN AUTHOR OF " THE BOSTON COOK BOOK ILLUSTRATED BOSTON LITTLE, BROWN, AND COMPANY Copyright, 1915, Bt Mart J. Lincoln. All rights reserved THIS BOOK IS DEDICATED TO BEGINNERS IN THE STUDY OF COOKERY WITH THE HOPE THAT IT WILL INSPIRE THEM WITH ENTHUSIASM FOR FURTHER KNOWLEDGE AND AN APPRECIATION OF THE DIGNITY OF HOME KEEPING PREFACE When the author's Boston School Kitchen Text-Book was written in 1887, instruction in cooking in the public schools of America was in the experimental stage, the only work which had been done being in a Boston schoolroom under philanthropic management. At the request of the founder of this experimental school the Boston School Kitchen Text-Book was written to show that an economical course of study and practice in cookery could be arranged for the public schools. At that time there were practically no schools for the training of teachers of cookery and the literature of the subject was almost non-existent. The book, therefore, was designed to aid the teacher as well as the pupil and that it has accomplished this double purpose has been proved by its use in the many cooking courses now established in this country, as well as abroad. For some time a revision of the Boston School Kitchen Text-Book has been demanded to meet the requirements of the new era of school instruction and of housework, for we now find public school instruction in cooking and sewing in the schools of all sections ; training schools and colleges for teachers ; a literature worked out by scientists, and a wide public demand for such vocational instruction. The present volume is not a revision of the Boston School Kitchen Text-Book ; it is a new book embodying the results of scientific investigation and research, as well as the experience of successful teachers in the schools. The main food groups, the processes of cookery, the simpler chemical elements and their action are discussed with special reference to elementary work both in the home and the school. Many recipes are given so that it is possible for the teacher to select one to illustrate the principle contained in any lesson. Great emphasis has been placed upon VI PREFACE the housekeeping lessons which are designed to follow along and supplement the actual work in cookery. Every effort has been made to make the work practical and as easy for the teacher as possible. The lessons are so arranged as to take up the foods at the time when they can be procured most easily for the school work or would be naturally available in the home. Special attention has been paid to the latest educational movement to combine the interests of the home and school in the system of " School Credit for Home Work ", which originated in Oregon and which has now spread to all the states.