However, too much attention is often given to pleasing the palate rather than to furnishing nutrition. In planning each meal the bulky starchy foods predominate in quantity, the proteins second, fats and sweets third, while there should be sufficient liquid to act as a dissolving and distributing agent. METHODS OF COOKING • • . ~ ■ ■ ■ ' Baking : Cooking by hot air confined in an oven. Slow Oven : Temperature is about 250 to 300 degrees Fahr. Moderate Open : Temperature is about 350 to 400 degrees Fahr. Hot Oven ; Temperature is 400 to 450 degrees Fahr. Very Hot Oven : Temperature is 450 to 550 degrees Fafir. . Broiling : • Is applying intense heat by means of open fire to sear the surfaces of fish or meat, then reducing heat until food is cooked. Tem- perature is 375 to 400 degrees Fahr. Boiling : Cooking food in water at 212 degrees Fahr. Liquids, heavier than plain water, reach a heat greater than 212 degrees Fahr., which is greatest heat of boiling water. Water heavily salted reaches more than 212 degrees. Milk boilg at 214 degrees Fahr. Milk scalds at 196 degrees Fahr, when in double boiler. Milk is pasteurized at 165 degrees Fahr., holding at that temperature twenty minutes.. Milk is sterilized at 212 degrees Fahr., holding that temperature half an hour. Simmering : Cooking food in water below boiling point or about 185 degrees Fahr. Braising: Cooking food in slow oven with moisture surrounding food in the pan. Stewing : Cooking at 186 degrees Fahr. Poaching: Cooking at 160-180 degrees Fahr. Frying : Cooking in deep fats or oils : First. Fat should be hot enough to prevent article absorbing it. Second. Fat should entirely submerge the article. Third. Article should not be wet or very cold. Fourth. Some food requires special protection of egg and crumbs to prevent breaking apart or absorbing fat. Fifth. All foods, after frying, should be drained on unglazed paper to eliminate superfluous fat. Vegetable Oils are better for frying than lard or other animal fats, as they do not burn at as low a temperature and are not as readily ab- sorbed by the food. Batters and Doughs are the usual forms in which flour is used. Thin Batter: One measure of liquid plus one and one-half measure of flour. Very Thin Batter : One measure of liquid to one measure of flour. Drop Dough : One measure of liquid to two measures of flour. 8 METHODS OF COOKING Stiff Dough : One measure of liquid to three measures of flour. Leavening: Leavening other than yeast or baking powder is pro- duced when SODA is added to neutralize the acid of SOUR MILK or MOLASSES. The gas thus formed is not as easily controlled, nor is it sufficient for the amount of flour which would be required to complete a mixture. Caution must be observed, therefore, in the combination of soda with such acids as are found in sour milk and molasses, not to use too much soda. The rule is to use just enough soda to neutralize the acid, then use one-half as much baking powder (CALUMET) as the same recipe would demand when made with sweet milk. The sweeter molasses and syrups do not require nearly as much soda as the black molasses. The sweeter or fresh buttermilk and the just turned milk do not require nearly as much soda as the longer standing buttermilk and the com-, pletely soured milk.

AI-modernized reading of the original text

However, too much attention is often given to pleasing the palate rather than to furnishing nutrition. In planning each meal the bulky starchy foods predominate in quantity, the proteins second, fats and sweets third, while there should be sufficient liquid to act as a dissolving and distributing agent. METHODS OF COOKING • • . ~ ■ ■ ■ ' Baking : Cooking by hot air confined in an oven. Slow Oven : Temperature is about 250 to 300 degrees Fahr. Moderate Open : Temperature is about 350 to 400 degrees Fahr. Hot Oven ; Temperature is 400 to 450 degrees Fahr. Very Hot Oven : Temperature is 450 to 550 degrees Fahr. . Broiling : • Is applying intense heat by means of open fire to sear the surfaces of fish or meat, then reducing heat until food is cooked. Temperature is 375 to 400 degrees Fahr. Boiling : Cooking food in water at 212 degrees Fahr. Liquids, heavier than plain water, reach a heat greater than 212 degrees Fahr., which is greatest heat of boiling water. Water heavily salted reaches more than 212 degrees. Milk boils at 214 degrees Fahr. Milk scalds at 196 degrees Fahr, when in double boiler. Milk is pasteurized at 165 degrees Fahr., holding at that temperature twenty minutes.. Milk is sterilized at 212 degrees Fahr., holding that temperature half an hour. Simmering : Cooking food in water below boiling point or about 185 degrees Fahr. Braising: Cooking food in slow oven with moisture surrounding food in the pan. Stewing : Cooking at 186 degrees Fahr. Poaching: Cooking at 160-180 degrees Fahr. Frying : Cooking in deep fats or oils : First. Fat should be hot enough to prevent article absorbing it. Second. Fat should entirely submerge the article. Third. Article should not be wet or very cold. Fourth. Some food requires special protection of egg and crumbs to prevent breaking apart or absorbing fat. Fifth. All foods, after frying, should be drained on unglazed paper to eliminate superfluous fat. Vegetable Oils are better for frying than lard or other animal fats, as they do not burn at as low a temperature and are not as readily absorbed by the food. Batters and Doughs are the usual forms in which flour is used. Thin Batter: One measure of liquid plus one and one-half measure of flour. Very Thin Batter : One measure of liquid to one measure of flour. Drop Dough : One measure of liquid to two measures of flour. METHODS OF COOKING Stiff Dough : One measure of liquid to three measures of flour. Leavening: Leavening other than yeast or baking powder is produced when SODA is added to neutralize the acid of SOUR MILK or MOLASSES. The gas thus formed is not as easily controlled, nor is it sufficient for the amount of flour which would be required to complete a mixture. Caution must be observed, therefore, in the combination of soda with such acids as are found in sour milk and molasses, not to use too much soda. The rule is to use just enough soda to neutralize the acid, then use one-half as much baking powder (CALUMET) as the same recipe would demand when made with sweet milk. The sweeter molasses and syrups do not require nearly as much soda as the black molasses. The sweeter or fresh buttermilk and the just turned milk do not require nearly as much soda as the longer standing buttermilk and the com-, pletely soured milk.

Twenty lessons in domestic science