Butter which is soft and watery from insufficient pressure
in the making, has less fat than that which is close-grained
and has been thoroughly worked over. Therefore, no matter
how accurately you measure the level spoon, the results will
be different with different butters.
82
SCHOOL KITCHEN TEXTBOOK
ABBREVIATIONS
tbsp. stands for tablespoon.
pk. stands for peck.
tsp.
" teaspoon.
gal. -
" gallon.
spk.
" speck.
qt. "
" quart.
c.
* " cup.
pt. "
" pint.
h.
' " hour.
lb.
" pound.
m. !
' " minute.
oz. "
" ounce.
Time may be saved in writing recipes by using T for table-
spoon and small t for teaspoon. It is not necessary to use the
suffix ful in writing or in recitation. We do not say a pintful
nor a quartful ; why should we use it with cups or spoons ?
If we say " one cup " we mean that it is full. If we ^vish to
designate less than that amount, we give the fractional part,
as one half, or two thirds, which means that part of a full cup.
TABLES OF MEASURES AND WEIGHTS
3 tsp.
4 tbsp.
8 tbsp.
2gi.
2 c.
2pt.
4qt.
8qt.
4 tbsp.
9 large eggs
= 1 tbsp.
= ic.
= 1 gill.
= Ic.
= 1 pt.
= 1 qt.
= 1 gaU.
= 1 pk.
= 1 wineglass.
= llb.
4 c. flour
2 c. solid butter
2 c. gran, sugar
2 c. milk or water
2 c. solid meat
1 tbsp. liquid
4 tbsp. flour
2 tbsp. sugar
2 tbsp. butter
Cube of butter 1? inch
1 lb.
1 lb.
1 lb.
1 lb.
1 lb.
1 oz.
1 oz.
1 oz.
1 oz.
PART I
LESSON I
FOOD
Importance. The subject of food, which we are to study
in these lessons, is of vital importance, for life itself depends
upon a regular, proper, and continuous supply of food.
Our health depends upon the purity, wise selection, and
wholesome preparation of food. Our enjoyment in partaking
of food depends upon its flavor and appearance.
The amount of money which we may spend for the other
necessities of life depends largely upon the cost of our food ;
and the time and means for our mental and moral growth,
our pleasures and our relaxations, depend upon the amount
of time and work consumed in its preparation and conserva-
tion.
Source. Food is any substance, which, taken into the
body, builds up the tissues, supplies energy in the form of
heat, and power for work.
The substances commonly used as food by man are classi-
fied in several ways.
Animal foods : Milk, eggs, meat, and fish.
Vegetable foods: Potatoes, squash, spinach, apples, berries,
nuts, corn, wheat, sugar, oil, etc.
Natural foods are those which may be eaten without a
more extended process than the raising of animals and the
cultivation of vegetables ; as milk, eggs, ripe fruit, some green
vegetables, and some meats and fish.
Manufactured foods are prepared by various processes and
usually in large quantities. Some of these processes are the
making of flour and meal from wheat and corn ; butter and
83
84 SCHOOL KITCHEN TEXTBOOK
cheese from milk ; lard from pork fat ; sugar from cane juice ;
oil from seeds, and jellies and syrups from fruits.
These foods are securely packed in barrels, cartons, boxes,
tubs, pails, cans, jars, and bottles, suitable for transportation
and long-keeping, and are found in groceries, markets and
provision stores, in every part of the world.
Page 46
Presented as published in 1915. 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
Butter which is soft and watery from insufficient pressure in the making, has less fat than that which is close-grained and has been thoroughly worked over. Therefore, no matter how accurately you measure the level spoon, the results will be different with different butters.
ABBREVIATIONS
tbsp. stands for tablespoon.
pk. stands for peck.
tsp.
" teaspoon.
gal. -
" gallon.
spk.
" speck.
qt. "
" quart.
* " cup.
pt. "
" pint.
h.
' " hour.
lb.
" pound.
m. !
' " minute.
oz. "
" ounce.
Time may be saved in writing recipes by using T for tablespoon and small t for teaspoon. It is not necessary to use the suffix ful in writing or in recitation. We do not say a pintful nor a quartful ; why should we use it with cups or spoons ? If we say " one cup " we mean that it is full. If we ^vish to designate less than that amount, we give the fractional part, as one half, or two thirds, which means that part of a full cup.
TABLES OF MEASURES AND WEIGHTS
3 tsp.
4 tbsp.
8 tbsp. 2gi.
2 c. 2pt. 4qt. 8qt. 4 tbsp.
9 large eggs
= 1 tbsp.
= ic.
= 1 gill.
= Ic.
= 1 pt.
= 1 qt.
= 1 gaU.
= 1 pk.
= 1 wineglass.
= llb.
4 c. flour 2 c. solid butter 2 c. gran, sugar 2 c. milk or water 2 c. solid meat
1 tbsp. liquid 4 tbsp. flour
2 tbsp. sugar 2 tbsp. butter
Cube of butter 1? inch
1 lb. 1 lb. 1 lb. 1 lb. 1 lb.
1 oz. 1 oz. 1 oz. 1 oz.
PART I
LESSON I FOOD
Importance. The subject of food, which we are to study in these lessons, is of vital importance, for life itself depends upon a regular, proper, and continuous supply of food.
Our health depends upon the purity, wise selection, and wholesome preparation of food. Our enjoyment in partaking of food depends upon its flavor and appearance.
The amount of money which we may spend for the other necessities of life depends largely upon the cost of our food ; and the time and means for our mental and moral growth, our pleasures and our relaxations, depend upon the amount of time and work consumed in its preparation and conservation.
Source. Food is any substance, which, taken into the body, builds up the tissues, supplies energy in the form of heat, and power for work.
The substances commonly used as food by man are classified in several ways.
Animal foods : Milk, eggs, meat, and fish.
Vegetable foods: Potatoes, squash, spinach, apples, berries, nuts, corn, wheat, sugar, oil, etc.
Natural foods are those which may be eaten without a more extended process than the raising of animals and the cultivation of vegetables ; as milk, eggs, ripe fruit, some green vegetables, and some meats and fish.
Manufactured foods are prepared by various processes and usually in large quantities. Some of these processes are the making of flour and meal from wheat and corn ; butter and
cheese from milk ; lard from pork fat ; sugar from cane juice ; oil from seeds, and jellies and syrups from fruits.
These foods are securely packed in barrels, cartons, boxes, tubs, pails, cans, jars, and bottles, suitable for transportation and long-keeping, and are found in groceries, markets and provision stores, in every part of the world.