A TEXT -BOOK OF
DOMESTIC SCIENCE
MATILDA G • CAMPBELL
A TEXTBOOK OF DOMESTIC SCIENCE
THE MACMILLAN COMPANY
NEW YORK • BOSTON • CHICAGO • DALLAS
ATLANTA • SAN FRANCISCO
MACMILLAN & CO., LIMITED
LONDON • BOMBAY • CALCUTTA
MELBOURNE
THE MACMILLAN CO. OF CANADA, LTD.
TORONTO
A TEXTBOOK OF
DOMESTIC SCIENCE
FOR HIGH SCHOOLS
BY
MATILDA G. CAMPBELL
INSTRUCTOR IN HOME ECONOMICS, JESUP W. SCOTT HIGH SCHOOL, TOLEDO
OHIO, LECTURER ON HOME ECONOMICS, UNIVERSITY OF
CALIFORNIA, SUMMER SCHOOL, 1911
gorfc
THE MACMILLAN COMPANY
1913
All rights reserved
COPYBIGHT, 1913,
BY THE MACMILLAN COMPANY.
Set up and electrotyped. Published November, 1913.
J. S. Cashing Co. — Berwick & Smith Co.
Norwood, Mass., U.S.A.
PREFACE
THIS textbook has been compiled in response to an ever
increasing demand from instructors of Domestic Science for a
book which can be placed in the hands of the student to use
as a laboratory manual in the school, and as a practical cook-
book in the home.
To this end facts already being taught in well-established
schools of Domestic Science have here been arranged in a
concise manner, but much has been omitted that the instruc-
tor will necessarily supply according to the needs of her school
and locality. Sanitation, chemistry of cleaning, shelter, and
many other subjects included under the term Domestic Sci-
ence have not been considered here, as a proper treatment of
them would produce sufficient material for another textbook.
The contents of this book are confined largely to the sub-
jects of food and nutrition and the application of heat to
foods. Although the study of the natural sciences should be
correlated with a course in Domestic Science, the text has not
presupposed much knowledge of chemistry, physics, etc., on
the part of the student.
In view of the varying conditions that prevail in domestic
science courses it has not been thought best to introduce any
discussion of methods of instruction, but the arrangement and
presentation of lessons has been left to the discretion of the
instructor.
It is earnestly hoped that the text will prove of genuine
assistance to classes which are now overburdened with note-
taking in gathering the fundamental principles of the science
of food and nutrition.
The author wishes to acknowledge a debt of gratitude to
various standard authorities, freely quoted in the text.
304743
TABLE OF CONTENTS
CHAPTER PAGE
I. THE RELATION OF FOOD TO THE BODY ... 1
II. AIR AND COMBUSTION 7
III. CLASSIFICATION OF FOODS — CARBOHYDRATES . . 18
IV. VEGETABLES 30
V. SUGAR AND FRUITS ....... 43
VI. FOOD PRESERVATION 50
VII. SOUPS 59
VIII. PROTEIN — EGGS 68
IX. PROTEIN — COMPOSITION AND PREPARATION OF MEAT 77
X. PROTEIN — POULTRY AND FISH 100
XI. PROTEIN — MILK AND MILK PRODUCTS . . 108
XII. WATER AND BEVERAGES ...... 115
XIII. LEAVENING — BATTERS AND DOUGHS . . . 123
XIV. LEAVENING — BREADS . 132
XV. FATS — FRYING AND PASTRY 143
XVI. CAKES AND PUDDINGS . . . . . . 156
XVII. MINERAL FOODS — SALADS 168
XVIII. GELATINE AND FROZEN DESSERTS .... 177
XIX. INVALID COOKERY 184
XX. TABLE SERVICE 191
XXI. DIET AND NUTRITION . .... 196
vii
TEXTBOOK OF DOMESTIC SCIENCE
CHAPTER I
THE RELATION OF FOOD TO THE BODY
Page 0
Presented as published in 1913. 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
A TEXT -BOOK OF
MATILDA G • CAMPBELL
A TEXTBOOK OF DOMESTIC SCIENCE
NEW YORK • BOSTON • CHICAGO • DALLAS ATLANTA • SAN FRANCISCO
MACMILLAN & CO., LIMITED
LONDON • BOMBAY • CALCUTTA MELBOURNE
THE MACMILLAN CO. OF CANADA, LTD.
TORONTO
A TEXTBOOK OF
FOR HIGH SCHOOLS
BY
MATILDA G. CAMPBELL
INSTRUCTOR IN HOME ECONOMICS, JESUP W. SCOTT HIGH SCHOOL, TOLEDO
OHIO, LECTURER ON HOME ECONOMICS, UNIVERSITY OF
CALIFORNIA, SUMMER SCHOOL, 1911
gorfc
All rights reserved
COPYBIGHT, 1913,
Set up and electrotyped. Published November, 1913.
J. S. Cashing Co. — Berwick & Smith Co. Norwood, Mass., U.S.A.
PREFACE
THIS textbook has been compiled in response to an ever increasing demand from instructors of Domestic Science for a book which can be placed in the hands of the student to use as a laboratory manual in the school, and as a practical cookbook in the home.
To this end facts already being taught in well-established schools of Domestic Science have here been arranged in a concise manner, but much has been omitted that the instructor will necessarily supply according to the needs of her school and locality. Sanitation, chemistry of cleaning, shelter, and many other subjects included under the term Domestic Science have not been considered here, as a proper treatment of them would produce sufficient material for another textbook.
The contents of this book are confined largely to the subjects of food and nutrition and the application of heat to foods. Although the study of the natural sciences should be correlated with a course in Domestic Science, the text has not presupposed much knowledge of chemistry, physics, etc., on the part of the student.
In view of the varying conditions that prevail in domestic science courses it has not been thought best to introduce any discussion of methods of instruction, but the arrangement and presentation of lessons has been left to the discretion of the instructor.
It is earnestly hoped that the text will prove of genuine assistance to classes which are now overburdened with notetaking in gathering the fundamental principles of the science of food and nutrition.
The author wishes to acknowledge a debt of gratitude to various standard authorities, freely quoted in the text.
304743
TABLE OF CONTENTS
CHAPTER PAGE
I. THE RELATION OF FOOD TO THE BODY ... 1
III. CLASSIFICATION OF FOODS — CARBOHYDRATES . . 18
IV. VEGETABLES 30
VII. SOUPS 59
VIII. PROTEIN — EGGS 68
IX. PROTEIN — COMPOSITION AND PREPARATION OF MEAT 77
X. PROTEIN — POULTRY AND FISH 100
XI. PROTEIN — MILK AND MILK PRODUCTS . . 108
XIV. LEAVENING — BREADS . 132
XX. TABLE SERVICE 191
TEXTBOOK OF DOMESTIC SCIENCE
CHAPTER I THE RELATION OF FOOD TO THE BODY