FoodNet

Use and preparation of food

1919

Page 0

Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
rF . ,1^0,56 "^ t 3^ t-,. BULLETIN Home Economics Series No. 35 No. 3 USE AND PREPARATION OF FOOD OCTOBER. J9I9 Issued by the FEDERAL BOARD FOR VOCATIONAL EDUCATION WASHINGTON WASHINGTON : GOVERNMENT PKINTING OFFICE : 1919 FEDERAL BOARD FOR VOCATIONAL EDUCATION. MEMBERS. David F. Houston, Chairman, Sevretaiy of Agriculture. William C. Redfield, Secretary of Commerce, William B. Wilson, Secretary of Lahor. P. P. Claxton, Commiasiuner of lUUication. James P. Munroe, Vice Chairman, Ma)iufacturc and Commerce. Calvin F. McIntosh, Apricnltnrc. Arthur ]•]. Holder, Lahor. EXECUTIVE STAFF. C. A. Prosser, Director. Layton S. Hawkins, Chief Vocational Education Division. VvA. W. La^mkin, Chief Rchahilitation Division. L. H. Carris, Assistant Chief Vocational Education Division. C. H. Lan^, ^ j\gri,cnltur,al Education. ■ ; • F. G. NicHOLsi G'pjn'mcrofa^i E,duca4ion. ' Anna E. Richardson, Abme Economics Education. J. r. Wright, Trade fi^n^'Jfii^ustrial Education. TABLE OF CONTENTS. Paff«. Foreword 7 Unit I. — ^The Pbepakation of Some Simple Foods. Lesson 1. Puddings, cream soups, and cream toast 16 Lesson 2. Breakfast cereals 19 Lesson 3. Rice, hominy, and barley 22 Lesson 4. The use and preparation of macaroni and tapioca 25 Lesson 5. Beverages 27 Lesson 6. The breakfast menu 31 Unit II. — Fruits and Vegetables. Lesson 1. The value of fruits and vegetables in the diet : Ways of using fresh fruit 32 Lesson 2. The use and preparation of dried fruits 36 Lessons. Ways of preparing potatoes 38 Lesson 4. Ways of preparing green vegetables 41 Lesson 5. New and practical ways of using vegetables 45 Lesson 6. The vegetable dinner 47 Unit III. — Peactical Ways of Using Peas, Beans, and Nuts. Lesson 1. The use and preparation of dried peas and beans 49 Lesson 2. Some good soups from peas and beans : 52 Lesson 3. Nuts and their uses 54 Lesson 4. The meatless meal 56 Unit IV. — Milk, Cheese, and Eggs. Lesson 1. Milk and its value in the diet 50 Lesson 2. The cooking of eggs 63 Lesson 3. Custards and custard puddings 67 Lesson 4. The use of milk and cream in frozen desserts 70 Lesson 5. Cheese and its use In the diet 73 Lesson 6. The use and preparation of cottage cheese 76 Lesson 7. The luncheon or supper menu 80 Unit V. — Fats. Lesson 1. The selection of fats ; methods of handling waste fat In the home 83 I>esson 2. The use of home-rendered fats in cooking 87 Lesson 3. The use of fat in pastry 89 Lesson 4. The use of fat in frying 92 Lesson 5. Salads and salad dressings 95 8 4 CONTENTS. Unit VI. — Meat, Fish, Poultbt, and Gamk. Page. Lesson 1. The selection of meat 103 Lesson 2. Roasts and steaks 106 Lesson 3. Pot roasts and stews ; less used portions 109 Lesson 4. Methods of extending meat flavors 112 Lesson 5. Soups and broths ; left-over meats 113 Lesson 6. The use and preparation of fish and other sea foods 116 Lesson 7. The use and preparation of poulti-y and game 120 Lesson 8. The dinner menu 122 .Unit VII. — Batters and Doughs. Lesson 1. Quiclc breads 126 Lesson 2. The use of whole wheat and Graham flours 128 Lesson 8. The use of flours from other grains than wheat 130 Lesson 4. Corn breads 133 Lesson 5. Sour milk and molasses mixtures 136 Lesson 6. Yeast breads 139 Lesson 7. Sandwiches 144 Lesson 8. Cakes and cookies 145 Unit VIII.^Sugae and Sweets. Lesson 1. Brittles and cream candies 152