Such disappointment is nearly always caused through ignorance of
the proper application of heat to the different articles to be baked. The
following general rules will assist in securing the proper results.
Do not hurry the baking of bread, cakes or pies. Flour contains
much starch, which must be thoroughly cooked, for the digestion or as-
similation of raw or uncooked starch is comparatively slow and difficult.
Have the oven at moderate heat to start the baking of these articles. It
is also well to know that if the loaf of yeast bread is not well baked in the
center, the yeast germ or plant, given the warmth and moisture of the
digestive apparatus, will resume its work of fermentation, thus causing
serious digestive inconvenience.
The medium loaf of bread requires about forty-five minutes.
Fruit pies should bake half an hour at least. Small tea biscuits
require from ten to twelve minutes. Cake should not be allowed to
brown until the mixture has risen to its full height, and is not ready to
be taken from the oven until the surface near the center of the cake will,
spring back under a slight pressure of the finger.
Fruit pies have an annoying habit of leaking juice when not prop-'
erly put together. No such difficulty will be experienced if three level
tablespoons of flour are mixed well with the sugar that is used for each
pie✪ Fruit Pie. A final precaution is to moiston the rim or edge of the under pastry'
before pressing the upper one closely to it.
* * ♦:«
Food Principles
For convenience, food is divided in five classes: "Water, Protein,
Fats, Carbohydrates, and Mineral Matter.
WATER ranks next to. air as an essential to life. We will treat it
only in its relation to food preparation.
Uses: "We have constant use for water in the body. It quenches
thirst; it aids in regulating body temperature; it aids digestion since it
forms a part of all digestive secretions of the body and acts as a solvent,
dissolving most substances and reducing them to a condition to be used
in the body; it acts as a carrier; it enters into the formation of blood
which carries building material to the various parts of the system, and
it also carries off waste. "Water constitutes about 65 per cent of the body.
The necessity for a clean sanitary source of water supply cannot be
too strongly urged. If any uncertainty exists in regard to the water
for food purposes it should be analyzed. Impure water cannot be always
detected by color, taste or smell. Boiling will purify most water by de-
stroying the bacteria, but boiling also changes its taste by removing
mineral salts and dissolved gases. After water is boiled, pouring from
one vessel to another, holding one considerably above the other, will
restore some of the oxygen which has been driven out by boiling process.
CAUTIONS IN THE USE OF WATER: Do not use water left
standing in open vessels. Use freshly boiled water for tea, coffee and
cocoa. Keep kettles free from lime deposit that accumulates in the
bottom.
12
Domestic Science LESSON No. 1
Classification of Foods as Organic and Inorganic
(A) Organic foods are of animal and vegetable origin and include :
1. Proteins such as
a Albumen; b Casein; c Fibrin; d Gelatin; e Extractives; f Gluten; g Legumin.
Page 5 · 1 recipe record on this page
Presented as published in 1916. 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
Such disappointment is nearly always caused through ignorance of the proper application of heat to the different articles to be baked. The following general rules will assist in securing the proper results.
Do not hurry the baking of bread, cakes or pies. Flour contains much starch, which must be thoroughly cooked, for the digestion or assimilation of raw or uncooked starch is comparatively slow and difficult. Have the oven at moderate heat to start the baking of these articles. It is also well to know that if the loaf of yeast bread is not well baked in the center, the yeast germ or plant, given the warmth and moisture of the digestive apparatus, will resume its work of fermentation, thus causing serious digestive inconvenience.
The medium loaf of bread requires about forty-five minutes.
Fruit pies should bake half an hour at least. Small tea biscuits require from ten to twelve minutes. Cake should not be allowed to brown until the mixture has risen to its full height, and is not ready to be taken from the oven until the surface near the center of the cake will, spring back under a slight pressure of the finger.
Fruit pies have an annoying habit of leaking juice when not properly put together. No such difficulty will be experienced if three level tablespoons of flour are mixed well with the sugar that is used for each pie. A final precaution is to moisten the rim or edge of the under pastry' before pressing the upper one closely to it.
* * ♦:«
Food Principles
For convenience, food is divided in five classes: "Water, Protein, Fats, Carbohydrates, and Mineral Matter.
WATER ranks next to. air as an essential to life. We will treat it only in its relation to food preparation.
Uses: "We have constant use for water in the body. It quenches thirst; it aids in regulating body temperature; it aids digestion since it forms a part of all digestive secretions of the body and acts as a solvent, dissolving most substances and reducing them to a condition to be used in the body; it acts as a carrier; it enters into the formation of blood which carries building material to the various parts of the system, and it also carries off waste. "Water constitutes about 65 per cent of the body.
The necessity for a clean sanitary source of water supply cannot be too strongly urged. If any uncertainty exists in regard to the water for food purposes it should be analyzed. Impure water cannot be always detected by color, taste or smell. Boiling will purify most water by destroying the bacteria, but boiling also changes its taste by removing mineral salts and dissolved gases. After water is boiled, pouring from one vessel to another, holding one considerably above the other, will restore some of the oxygen which has been driven out by boiling process.
CAUTIONS IN THE USE OF WATER: Do not use water left standing in open vessels. Use freshly boiled water for tea, coffee and cocoa. Keep kettles free from lime deposit that accumulates in the bottom.
Domestic Science LESSON No. 1
Classification of Foods as Organic and Inorganic
(A) Organic foods are of animal and vegetable origin and include :
1. Proteins such as
a Albumen; b Casein; c Fibrin; d Gelatin; e Extractives; f Gluten; g Legumin.
Records on this page
Fruit Pie