Poultry 158 First Lesson in Dough 162 How TO Plan and Prepare a Breakfast . . 167 Vegetables 171 Vegetables 173 Vegetable Soups 178 Macaroni 182 Dried Peas and Beans 184 Afternoon Tea ....... 186 Corn 188 PART II Baking Powder Biscuit and Variations . . 193 Broiling . . , , 195 CONTENTS XI LESSON PAGE III. Pan Broiling 199 IV. Cooking Meat in Water 202 V. Left Overs 205 VI. Pastry 210 VII. Pies with Two Crusts 213 VIII. Baked Meat (in Water) 216 IX. Stews 220 X. Meat 227 XI. Soups 231 XII. Review of Soups 235 ' XIII. Batters 236 XIV. Review of Batters 240 XV. Thicker Batters or Doughs to be Dropped . 242 XVI. Doughs to be Rolled 248 XVII. Frying Doughs 250 XVIII. Review of Doughs . . . . . . .253 XIX. Bread 255 XX. The Heat for Baking 268 XXI. Review of Bread 262 XXII. Fish . 263 XXIII. Boiled Fish 266 XXIV. Eggs 268 XXV. Cake Making and Baking 271 XXVI. Lobsters 275 XXVII. Food for Invalids 278 XXVIII. Food for Invalids, —Continued . . . .281 XXIX. Early Vegetables 283 XXX. Additional Recipes 287 Appendix A. Seasonable, well balanced Meals for the Family Table 293 Appendix B. Home Sewing 296 References .......... 299 Index 301 SCHOOL KITCHEN TEXTBOOK INTRODUCTION CHAPTER I CLEANING AND HOUSEWORK Section I Air and Ventilation Air. If we consider food in its largest sense as " anything taken into the system to support Ufe," it must include air and water as well as what we commonly term solid food. Of these three essentials to life, air is the most important; we can live a short time without food or water, but only a few minutes without air. Air is a mixture of two invisible gases, one part oxygen and four parts nitrogen. Oxj^gen is a colorless, tasteless gas, which unites readily with other elements. At a low temperature it causes iron to rust and wood to decay, and changes or decomposes all vege- table and animal substances, producing slow combustion. At a high temperature it combines with the elements hydro- gen and carbon and produces fire. If the air were all oxygen everything would be consumed by burning ; but it is diluted with four parts of nitrogen, — an invisible, incombustible gas, which does not unite readily with other elements, and this makes the air sufficiently mild for us to breathe. Air also contains water vapor and carbon dioxide, — a heavy, colorless, incombustible gas, composed of one part carbon and two parts oxygen. 1 2 SCHOOL KITCHEN TEXTBOOK Carbon exists as an element only in solid form, as the graph- ite in our lead pencils and the gem known as the diamond. But in combination with other elements it is everywhere pres- ent, in the form of solids, liquids, and gases. As a solid it is found in all animal and vegetable substances such as the meat, bread, vegetables, and the like which we eat and make into body tissues, and the wood and coal which we burn. As a liquid we have it in the oil on our salads, the sweet juices of fruits, the cream in milk, and also in medicinal oil.

AI-modernized reading of the original text

Poultry 158 First Lesson in Dough 162 How TO Plan and Prepare a Breakfast . . 167 Vegetables 171 Vegetables 173 Vegetable Soups 178 Macaroni 182 Dried Peas and Beans 184 Afternoon Tea ....... 186 Corn 188 PART II Baking Powder Biscuit and Variations . . 193 Broiling . . , , 195 CONTENTS XI LESSON PAGE III. Pan Broiling 199 IV. Cooking Meat in Water 202 V. Left Overs 205 VI. Pastry 210 VII. Pies with Two Crusts 213 VIII. Baked Meat (in Water) 216 IX. Stews 220 X. Meat 227 XI. Soups 231 XII. Review of Soups 235 ' XIII. Batters 236 XIV. Review of Batters 240 XV. Thicker Batters or Doughs to be Dropped . 242 XVI. Doughs to be Rolled 248 XVII. Frying Doughs 250 XVIII. Review of Doughs . . . . . . .253 XIX. Bread 255 XX. The Heat for Baking 268 XXI. Review of Bread 262 XXII. Fish . 263 XXIII. Boiled Fish 266 XXIV. Eggs 268 XXV. Cake Making and Baking 271 XXVI. Lobsters 275 XXVII. Food for Invalids 278 XXVIII. Food for Invalids, —Continued . . . .281 XXIX. Early Vegetables 283 XXX. Additional Recipes 287 Appendix A. Seasonable, well balanced Meals for the Family Table 293 Appendix B. Home Sewing 296 References .......... 299 Index 301 INTRODUCTION CHAPTER I CLEANING AND HOUSEWORK Section I Air and Ventilation Air. If we consider food in its largest sense as " anything taken into the system to support Ufe," it must include air and water as well as what we commonly term solid food. Of these three essentials to life, air is the most important; we can live a short time without food or water, but only a few minutes without air. Air is a mixture of two invisible gases, one part oxygen and four parts nitrogen. Oxygen is a colorless, tasteless gas, which unites readily with other elements. At a low temperature it causes iron to rust and wood to decay, and changes or decomposes all vegetable and animal substances, producing slow combustion. At a high temperature it combines with the elements hydrogen and carbon and produces fire. If the air were all oxygen everything would be consumed by burning ; but it is diluted with four parts of nitrogen, — an invisible, incombustible gas, which does not unite readily with other elements, and this makes the air sufficiently mild for us to breathe. Air also contains water vapor and carbon dioxide, — a heavy, colorless, incombustible gas, composed of one part carbon and two parts oxygen. Carbon exists as an element only in solid form, as the graphite in our lead pencils and the gem known as the diamond. But in combination with other elements it is everywhere present, in the form of solids, liquids, and gases. As a solid it is found in all animal and vegetable substances such as the meat, bread, vegetables, and the like which we eat and make into body tissues, and the wood and coal which we burn. As a liquid we have it in the oil on our salads, the sweet juices of fruits, the cream in milk, and also in medicinal oil.

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