diss— Z iA£l Copyright N°_ f copYRicirr nEPosrr. THE WORCESTER DOMESTIC SCIENCE SCHOOL'S ONE YEAR'S COURSE Laboratory Cook Book Compiled and Copyrighted 1914. By FLORA A. WETHERED Published by the WORCESTER DOMESTIC SCIENCE SCHOOL 156-158 Institute Road Worcester, Massachusetts, U. S. A. 1914 HARRIGAN PRESS, Inc. Worcester, Mass. .\AJ33 To My Mother- Euty f. See this book is affectionately dedicated, through whose devotion to home life and inspiring influence 1 was led to study Domestic Science SEP 30 1914 CI.A379768 ■k-o / THE WORCESTER DOMESTIC SCIENCE SCHOOL INDEX The Worcester Domestic Science School Frontispiece One of the Dormitories Introduction 3 Lecture 1 4 Fundamental Cookery Principles 8 Steps in Marketing 9 Preservation of Food Experiments 9 I <esson IT. — Preservation of Foods, etc 11 Canning 13 Sterilization 14 Preserving 18 Relishes 24 Foods 28 Experiments with Starch 31 Cereals 33 Bread — Experiments in Fermentation 38 Gems 43 Methods of Cooking — Deep Fat Frying 46 Poultry 48 Fish 54 The Lobster 61 Lesson on Olive Oil 66 Vegetables 68 Soups 80 Garnishes for Soups 87 Sandwiches 89 Pastry — with Illustrations 92 Meats — with Illustrations 99 Meat, Fish and Other Sauces 120 Salads 126 Eggs 134 Cheese Dishes 140 Croquettes 141 Timbales 144 Plain Cookery — Leftovers 147 Chafing Dish Cookery 150 Invalid Cookery 154 Puddings 159 Desserts 170 Sweet Jellies 184 Bavarian Creams 186 Frozen Desserts 18S Sugar Cookery — Confections 197 Cake 203 Fancy Cakes — Illustrated 207 Cakes and Other Pastry 213 Cookery Phrases c 218 Demonstration of the Fireless Cooker . . . 219 Formal Meals 222 Menus 240 Household Hints 215 The purpose of this little volume is to supply a laboratory cook book suitable for a one year course in cookery for those preparing to teach the subject. Much help will be derived from studying the notes preceding each subject. All foods and utensils should be in place be- fore beginning the lesson LECTURE I. Def. — COOKERY is the art of preparing food for nourishing the human body by preserving nutritive constituents and flavors and rendering it soluble. Food is cooked to develop new flavors and soften fibres; to make more palatable and to render it more digestible. The three essentials are: — (1) Heat, (2) Air, (3) Moisture. Def. — (1) Heat is increased molecular motion produced by combus- tion. Combustion cannot take place without air. Oxy- gen is the only supporter of combustion. (2) Air is composed of oxygen, nitrogen, argon, various other gases, and some impurities. (3) Moisture, in form of water, is either found in food, or added to it extensively. The combined effect of heat and moisture hardens albumen in eggs, fish and meat; and softens fibrous portions of meat and the cellulose of vegetables. The burning of fuels depends upon the rapidity of combustion. Def. — A fuel is a substance that can be employed usefully in com- bination with atmospheric air or oxygen to the production of heat. OUTLINE OF FUELS 2. 'Coal. A. Solids. 1 . Wood. (a) Soft (b) Hard (c) Charcoal (d) Peat B. Fluids. 1. City Gas 2. Natural Gas 3. Kerosene 4. Alcohol (a) Soft (b) Hard (c) Chestnut (d) Pea (e) Coke

AI-modernized reading of the original text

Copyright N°_ f COPYRIGHT DEPOSIT. THE WORCESTER DOMESTIC SCIENCE SCHOOL'S ONE YEAR'S COURSE Laboratory Cook Book Compiled and Copyrighted 1914. By FLORA A. WETHERED Published by the 156-158 Institute Road Worcester, Massachusetts, U. S. A. HARRIGAN PRESS, Inc. Worcester, Mass. .\AJ33 To My Mother- EUTY F. SEE this book is affectionately dedicated, through whose devotion to home life and inspiring influence 1 was led to study Domestic Science INDEX The Worcester Domestic Science School Frontispiece One of the Dormitories Introduction 3 Lecture 1 4 Fundamental Cookery Principles 8 Steps in Marketing 9 Preservation of Food Experiments 9 I <esson IT. — Preservation of Foods, etc 11 Canning 13 Sterilization 14 Preserving 18 Relishes 24 Foods 28 Experiments with Starch 31 Cereals 33 Bread — Experiments in Fermentation 38 Gems 43 Methods of Cooking — Deep Fat Frying 46 Poultry 48 Fish 54 The Lobster 61 Lesson on Olive Oil 66 Vegetables 68 Soups 80 Garnishes for Soups 87 Sandwiches 89 Pastry — with Illustrations 92 Meats — with Illustrations 99 Meat, Fish and Other Sauces 120 Salads 126 Eggs 134 Cheese Dishes 140 Croquettes 141 Timbales 144 Plain Cookery — Leftovers 147 Chafing Dish Cookery 150 Invalid Cookery 154 Puddings 159 Desserts 170 Sweet Jellies 184 Bavarian Creams 186 Frozen Desserts 18S Sugar Cookery — Confections 197 Cake 203 Fancy Cakes — Illustrated 207 Cakes and Other Pastry 213 Cookery Phrases c 218 Demonstration of the Fireless Cooker . . . 219 Formal Meals 222 Menus 240 Household Hints 215 The purpose of this little volume is to supply a laboratory cook book suitable for a one year course in cookery for those preparing to teach the subject. Much help will be derived from studying the notes preceding each subject. All foods and utensils should be in place before beginning the lesson LECTURE I. Def. — COOKERY is the art of preparing food for nourishing the human body by preserving nutritive constituents and flavors and rendering it soluble. Food is cooked to develop new flavors and soften fibres; to make more palatable and to render it more digestible. The three essentials are: — (1) Heat, (2) Air, (3) Moisture. Def. — (1) Heat is increased molecular motion produced by combustion. Combustion cannot take place without air. Oxygen is the only supporter of combustion. (2) Air is composed of oxygen, nitrogen, argon, various other gases, and some impurities. (3) Moisture, in form of water, is either found in food, or added to it extensively. The combined effect of heat and moisture hardens albumen in eggs, fish and meat; and softens fibrous portions of meat and the cellulose of vegetables. The burning of fuels depends upon the rapidity of combustion. Def. — A fuel is a substance that can be employed usefully in combination with atmospheric air or oxygen to the production of heat. OUTLINE OF FUELS 2. 'Coal. A. Solids. . Wood. (a) Soft (b) Hard (c) Charcoal (d) Peat B. Fluids. 1. City Gas 2. Natural Gas 3. Kerosene 4. Alcohol (a) Soft (b) Hard (c) Chestnut (d) Pea (e) Coke

The Worcester domestic science school's one year course laboratory cook book