School And Home Cooking - free ebook by Carlotta C. (Carlotta Cherryholmes) Greer

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School And Home Cooking

Carlotta C. (Carlotta Cherryholmes) Greer

200 chapters

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200 chapters

PREFACE

PREFACE

School and Home Cooking is a text which can be placed in the hands of the pupils and used by them as a guide both in the school and home. Its use eliminates note-taking (which in reality is dictation) and thus saves much time. The psychological method of education, which treats first of material within the experience of the beginner and with that as a basis develops new material to meet the needs of the pupil, was kept in mind in preparing this text. Although the grouping of foods rich in each f

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DIVISION ONE

DIVISION ONE

I. Baked Apples—Dishwashing II. Measurements—Stuffed and Scalloped Tomatoes III. Fuels and Combustion—Sauted and Baked Squash IV. Coal Ranges—Corn Dishes V. Gas Ranges—Scalloped Fruit VI. Stoves and Heating Devices—Stuffed Peppers, Butterscotch Apples...

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DIVISION TWO

DIVISION TWO

VII. Water and Beverages (A) VIII. Water and Beverages (B) IX. Home Projects X. Afternoon Tea...

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DIVISION THREE

DIVISION THREE

XI. Fresh Vegetables (A) XII. Fresh Vegetables (B) XIII. Fresh Fruits XIV. Review: Meal Cooking XV. Home Projects...

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DIVISION FOUR

DIVISION FOUR

XVI. Sugar: Digestion of Sugar XVII. Sugar-rich Fruits: Dried Fruits (A) XVIII. Sugar-rich Fruits: Dried Fruits (B) XIX. Cereals: Starch and Cellulose XX. Cereals: Rice (A) XXI. Cereals: Rice (B) XXII. Cereals and the Fireless Cooker XXIII. Cereals for Frying or Baking XXIV. Powdered Cereals Used for Thickening XXV. Toast: Digestion of Starch XXVI. Root Vegetables (A) XXVII. Root Vegetables (B) XXVIII. Root Vegetables (C) XXIX. Starchy Foods Cooked at High Temperature XXX. Dining Room Service XX

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DIVISION FIVE

DIVISION FIVE

XXXIV. Fat as a Frying Medium XXXV. Fat as a Frying Medium—Food Fats XXXVI. Fat as a Frying Medium—Digestion of Fat XXXVII. Fat Saving XXXVIII. Dining Room Courtesy XXXIX. Cooking and Serving Breakfast XL. Review: Meal Cooking XLI. Home Projects...

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DIVISION SIX

DIVISION SIX

XLII. Eggs XLIII. Eggs: Digestion of Protein XLIV. Eggs: Omelets (A) XLV. Eggs: Omelets (B) XLVI. Milk XLVII. Milk with Cocoa and Chocolate XLVIII. Milk and Cream XLIX. Cream Soups (A) L. Cream Soups (B) LI. Milk Thickened with Egg (A) LII. Milk Thickened with Egg (B) LIII. Milk Thickened with Egg (C) LIV. Milk Thickened with Egg and Starchy Materials (A) LV. Milk Thickened with Egg and Starchy Materials (B) LVI. Milk Thickened with Egg and Starchy Materials (C) LVII. Cheese (A) LVIII. Cheese (B

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DIVISION SEVEN

DIVISION SEVEN

LXXIX. Vitamines—Vegetables of Delicate Flavor LXXX. Vitamines—Vegetables of Strong Flavor LXXXI. Salads (A) LXXXII. Salads (B) LXXXIII. Classification of Foodstuffs LXXXIV. Selecting Food LXXXV. Cooking and Serving a Luncheon or Supper LXXXVL. Review: Meal Cooking LXXXVII. Home Projects...

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DIVISION EIGHT

DIVISION EIGHT

LXXXVIII. Food Adjuncts—Dishes Containing Food Adjuncts LXXXIX. Spending for Food XC. Cooking and Serving a Luncheon or Supper XCI. Review: Meal Cooking XCII. Home Projects...

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DIVISION NINE

DIVISION NINE

XCIII. Vegetables with Salad Dressing (A) XCIV. Vegetables with Salad Dressing (B) XCV. Fish Salad and Salad Rolls XCVI. Cream of Tomato Soup and Cheese Straws XCVII. Veal and Potatoes XCVIII. Mutton and Lamb Dishes XCIX. Pork, Vegetables, and Apple Sauce C. Chicken and Rice CI. Chicken and Peas CII. Oyster Dishes CIII. Meat-substitute Dishes CIV. Meat Extenders and One-dish Meals CV. Menu-making CVI. Planning, Cooking, and Serving a Luncheon or Supper CVII. Review: Meal Cooking CVIII. Home Proj

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DIVISION TEN

DIVISION TEN

CIX. Leavening with Steam and Air: Popovers CX. Leavening with Baking Soda and Sour Milk: Spider Corn Bread CXI. Leavening with Baking Soda, Sour Milk, and Molasses: Gingerbread CXII. Leavening with Baking Powder: Griddle Cakes CXIII. Leavening with Baking Soda, Sour Milk, and Baking Powder: Sour Milk Griddle Cakes CXIV. Leavening with Baking Soda, Sour Milk, and Cream of Tartar: Steamed Brown Breads CXV. Formulating Recipes—Waffles CXVI. Measurement of the Fuel Value of Foods CXVII. Planning, C

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DIVISION ELEVEN

DIVISION ELEVEN

CXX. Fine and Coarse Flours—Muffins CXXI. Comparison of Wheat and Other Grains—Muffins CXXII. Baking Powder Loaf Breads CXXIII. Eggs for Quick Breads—Cream Puffs CXXIV. Food Requirement CXXV. Planning, Cooking, and Serving a Dinner CXXVI. Review: Meal Cooking CXXVII. Home Projects...

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DIVISION TWELVE

DIVISION TWELVE

CXXVIII. Method of Mixing Fat in Quick Breads—Drop Biscuit CXXIX. Quantity of Fat in Quick Breads—Short Cake CXXX. "Cut" Biscuit CXXXI. Measurement of the Fuel Value of Food Applied to the Daily Food Requirement. CXXXII. Planning, Cooking, and Serving a Dinner. CXXXIII. Review: Meal Cooking. CXXXIV. Home Projects....

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DIVISION THIRTEEN

DIVISION THIRTEEN

CXXXV. Yeast—Loaf Bread. CXXXVI. Wheat Flour—Bread Sponge. CXXXVII. Modifications of Plain White Bread. CXXXVIII. Rolls and Buns. CXXXIX. Food for Girls and Boys. CXL. Planning a Day's Diet—Cooking and Serving a Meal. CXLI. Review: Meal Cooking. CXLII. Home Projects....

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DIVISION FOURTEEN

DIVISION FOURTEEN

CXLIII. Cake without Fat—Sponge Cake. CXLIV. Cake Containing Fat—One-egg Cake. CXLV. Cake Containing Fat—Plain Cake and Its Modifications (A) CXLVI. Cake Containing Fat—Plain Cake and Its Modifications (B) CXLVII. Cake Containing Fat—Cookies CXLVIII. Cakes without Eggs CXLIX. The Luncheon Box CL. Planning and Preparing Box Luncheons CLI. Review—Meal Cooking CLII. Home Projects...

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DIVISION FIFTEEN

DIVISION FIFTEEN

CLIII. Pies with Under Crust CLIV. Pies with Upper Crust CLV. Two-crust Pies CLVI. Infant Feeding CLVII. Modifying Milk CLVIII. Review—Meal Cooking CLIX. Home Projects...

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DIVISION SIXTEEN

DIVISION SIXTEEN

CLX. Method of Freezing—Water Ice CLXI. Frozen Creams CLXII. Diet for Young Children CLXIII. Planning and Preparing Menus for Children CLXIV. Review—Meal Cooking CLXV. Home Projects...

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DIVISION SEVENTEEN

DIVISION SEVENTEEN

CLXVI. The Principles of Preserving Food CLXVII. Processing with Little or No Sugar—Canned Fruit CLXVIII. Processing with Much Sugar—Preserves, Jams, and Conserves CLXIX. Processing with Much Sugar—Jellies CLXX. Processing with Vinegar and Spices—Relishes CLXXI. Canned Vegetables CLXXII. Dried Vegetables CLXXIII. The Sick-room Tray CLXXIV. Preparing Trays for the Sick and Convalescent CLXXV. Review—Meal Cooking CLXXVI. Home Projects...

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DIVISION EIGHTEEN

DIVISION EIGHTEEN

I. Thanksgiving Sauce II. Thanksgiving Desserts III. Christmas Sweets IV. Christmas Candy...

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APPENDIX

APPENDIX

Suggestions for Teaching Books for Reference A corner in Washington's kitchen at Mt. Vernon [ Frontispiece ] 1. Skewer and knitting needle for testing foods 2. A sink arranged for efficiency in dish-washing 3. Utensils for dish-washing 4. Dish-drainer 5. Dish-drainer 6. Dish-rack 7. Dish-rack 8. A rack for drying dishes 9. Utensils for measuring and weighing foods 10. Coal range, showing course of direct draft 11. Coal range, showing course of indirect draft 12. Gas burner, showing mixer 13. Gas

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INTRODUCTION

INTRODUCTION

BAKED APPLES (Stuffed with Raisins) 6 apples Seeded raisins 6 tablespoonfuls brown sugar 6 tablespoonfuls water Wash the apples; with an apple corer or paring knife, remove the core from each. Place the apples in a granite, earthenware, or glass baking-dish. Wash a few raisins and place 6 of them and I level tablespoonful of sugar in each core. Pour the water around the apples. Bake in a hot oven until tender. Test the apples for sufficient baking with a fork, skewer, or knitting needle (see Fig

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MEASUREMENTS—STUFFED AND SCALLOPED TOMATOES

MEASUREMENTS—STUFFED AND SCALLOPED TOMATOES

EXPERIMENT 1: [Footnote 2: The pupil should record each experiment in a notebook in a methodical way, giving ( a ) the aim of the experiment, ( b ) the process, ( c ) the result, and ( d ) the conclusion or practical application.] MEASUREMENT EQUIVALENTS.—In measuring solid materials with teaspoon, tablespoon, or standard measuring cup (see Figure 9), fill the measuring utensil with the material and then "level" it with a knife. Use both water and flour or sugar for the following measurements: (

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LESSON III

LESSON III

FUEL.—In order to cook foods, heat in some form must be applied. This heat is obtained usually by burning some substance. Thus the first requisite for obtaining heat is something to burn, i.e. a fuel. The fuels commonly used in households are,—wood, coal, kerosene, and gas. Although electricity is not a fuel, its use in cooking is so well established that it should be mentioned as a source of heat. HEAT; KINDLING TEMPERATURE.—There are fuel substances everywhere,—paper, cloth, wood, etc. These m

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LESSON IV

LESSON IV

COAL RANGES [Footnote 7: NOTE TO THE TEACHER.—The principles of building a coal fire and of regulating dampers may be applied to furnaces and heating stoves as well as to kitchen ranges. In case there are no cooking or heating stoves or furnaces in which coal is burned in the homes of the pupils, this lesson may be omitted]—CORN DISHES EXAMINATION OF A COAL RANGE.—Remove the lids from the coal range. Note the location of the fire box. What is its purpose? How is the floor of the fire box constru

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LESSON V

LESSON V

EXAMINATION OF A GAS BURNER.—Inspect a gas burner and find the following parts: ( a ) Supply pipe. ( b ) Stopcock. ( c ) Burner. ( d ) Mixer (see Figure 12). To light a gas burner, observe the following directions, and in the order named: ( a ) Strike the match. ( b ) Turn the stopcock. ( c ) Apply the match to the open burner. ( d ) If necessary, regulate the stopcock and mixer, so that the flame is blue in color. [Illustration: Courtesy of Clark Stove Co FIGURE 12.—GAS BURNER SHOWING MIXER] EX

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LESSON VI

LESSON VI

KEROSENE STOVES. [Footnote 9: NOTE TO THE TEACHER.—In case no kerosene, gasoline, or electric stoves are used in the homes of the pupils, the portion of the lesson regarding these stoves may be omitted.]—Where gas is not available for cooking, kerosene may serve as a fuel. In case a house is equipped with a coal range, a kerosene stove may also be desirable for use in summer time. There are two types of kerosene stoves, viz., wick and wickless stoves. The burners of the former type are supplied

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WATER AND BEVERAGES (A)

WATER AND BEVERAGES (A)

EXPERIMENT 6: THE DISSOLVING POWER OF WATER.—Put 1/2 teaspoonful of salt in a test tube, half fill it with water. Cover the mouth of the test tube with the thumb, then shake the tube. Do the contents become clear? Set the tube aside for a few minutes. Does the salt separate from the water? When a solid substance, by mixing with water, disappears in the water and does not separate on standing, the solid substance is dissolved . The salt was therefore dissolved in cold water, or it may be said tha

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LESSON VIII

LESSON VIII

WATER AS A BEVERAGE.—Most foods contain water. Not only moist foods such as milk and watermelon, but solid foods such as potatoes and rice contain water. The water present in foods, however, is not sufficient for the needs of the body. It is necessary to use water as a beverage. When one rises in the morning, it is well to drink one or two glassfuls of water. From one to two quarts of water,—either as plain water or in beverages,—should be taken each day. It used to be thought that water drinkin

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RELATED WORK

RELATED WORK

HOME PROJECTS [Footnote 16: NOTE TO THE TEACHER.—One of the most insistent ideas of modern educators is that the pupil be taught not merely to get him ready to live, footnote: but that he be taught to live. It is thought that the processes of present growth will serve as the best training for future needs. If the school girl is living in her home, she is in immediate need of such training as will help her contribute her share to the workings of her home. To a certain degree, success in school ac

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LESSON X

LESSON X

PLANNING THE TEA.—To entertain friends is a pleasure. Meeting friends or having them become acquainted with a pleasure. This lesson is arranged that you may entertain your mother at afternoon tea and that she may visit with your teacher and classmates. In planning for any special occasion, it is necessary to decide upon the day and hour for the party. If the occasion is at all formal, or if a number of persons are to be present, it is also necessary to plan how to entertain your guests,—what you

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DIVISION THREE

DIVISION THREE

ASH.—In a previous lesson, it was mentioned that most foods do not consist of one material, but of several substances. Ash or mineral matter is a common constituent of food. It is a foodstuff . The term "ash" does not apply to one substance; it is used to indicate a group of substances. Milk, eggs, vegetables, both fresh and dried fruits, and cereals are valuable sources of ash. They do not all, however, contain the same kind of ash. The presence of ash in food is not apparent until the food is

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LESSON XII

LESSON XII

FOOD PREJUDICES.—Most persons have decided likes and dislikes for certain foods. These opinions very often have no reasonable foundation. One taste of a food poorly prepared or a disparaging remark heard in childhood may be the cause for a lifetime's aversion for a food. There is no better way to overcome food prejudices than by learning to prepare foods well—to make them tasty and nutritious—and to appreciate their nutritive value. Food prejudices like most others may be overcome by a thorough

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LESSON XIII

LESSON XIII

FRUIT, A NECESSITY.—An authority [Footnote 19: See "Feeding the Family" (p 240), by Mary Swartz Rose, Ph.D.] on diet says that at least as much money should be spent for fruits as for meat, eggs, and fish. Fruit should no longer be considered a luxury but a necessity in diet. Fruits as well as vegetables are effective in preventing constipation,— the common disorder which may lead to serious disturbances. Most fruits, especially those containing considerable acid, such as lemons, oranges, and ap

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RELATED WORK

RELATED WORK

MENU [Footnote 20: NOTE TO THE TEACHER.—The "menu" of a "meal" lesson is to be assigned during the lesson previous to the "meal" lesson, so that its preparation can be planned before class time. Since only review foods are assigned, no instruction other than criticism of the finished product is to be given during the lesson. By cooking the group of foods in individual quantity, it is possible for pupils to complete the "meal" lesson in a 90-minute class period. It is more desirable, however, to

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LESSON XV

LESSON XV

HOME PROJECTS [Footnote 21: See Lesson IX.] SUGGESTIONS FOR HOME WORK.—Prepare vegetables for at least one meal daily. Cook fruit at least once a week. Suggested Aims: (1) To cook vegetables in such a way that no nutriment is lost. (2) To retain as much of the nutriment and fresh flavor of the fruits as possible....

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SUGAR: DIGESTION OF SUGAR

SUGAR: DIGESTION OF SUGAR

ENERGY; FUEL.—An automobile is a machine. The use of gasoline in this machine gives it energy or the power to move. The human body is also a machine. Certain foods are taken into the human machine. The utilization of these foods gives the body energy or the power to move ( i.e. to do work). The body is capable of both voluntary and involuntary work. Walking and running are examples of the former kind of work, while the beating of the heart and the circulating of the blood are examples of the lat

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LESSON XVII

LESSON XVII

DRIED FRUITS.—The wrinkled skins of dried fruits indicate that there has been a loss of some material. The water of fresh fruits evaporates as they are dried. Hence dried fruits contain very much less water than fresh fruits. But weight for weight they contain a greater quantity of sugar and ash. Like all fruits, dried fruits are especially valuable for their ash. They are also valuable for their sugar. Three fourths of the weight of most dried fruit is sugar. Dried fruits such as raisins, dates

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LESSON XVIII

LESSON XVIII

DESSERTS AND FOOD VALUE.—Very often dried fruits and nuts are used as accessories after a meal. Under these conditions they are digested often with difficulty, because the meal itself has taxed the digestive organs. These foods should be considered as a part of the meal and should not be added after enough other foods have been eaten. Not only dried fruits and nuts but other desserts often prove distressing, not because they are unwholesome, but because too much food has been eaten. 1 cupful coo

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LESSON XIX

LESSON XIX

STARCH is a very important FUEL food; like sugar, it gives energy to the body. Starch is closely related to sugar; it has much the same composition and the same use in the body. In certain respects, however, starch differs from sugar. EXPERIMENT 14: THE STARCH TEST.—Put a drop of tincture of iodine on,— corn-starch, flour, rice, cream of wheat, wheatena, oatmeal, tapioca, potato, meat, and egg. What is the result? If a substance contains starch, it changes to a blue color when tincture of iodine

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LESSON XX

LESSON XX

POLISHED AND UNPOLISHED RICE.—At market one finds two kinds of rice,—one white and pearly in appearance called polished rice, and the other, gray or brown and lusterless called unpolished rice. In preparing rice for market, the outer husks of the grain are removed and the rice is cleaned. It may then be sold as unpolished rice or it may be further treated by rubbing or polishing to make it ready for market. Rice is subjected to this latter process merely to satisfy the demand of purchasers. The

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RICE PUDDING

RICE PUDDING

Steamed rice may be prepared for a simple dessert by using both milk and water. Follow the recipe for Rice Cooked over Boiling Water, using 1 1/2 cupfuls of water and l 1/2 cupfuls of milk. Cook the water and rice until the water is absorbed, add the milk, and continue cooking over water. Serve with cream and sugar, or with a suitable sauce. RICE PUDDING (made with cooked rice) [Footnote 24: A portion of the rice cooked in the previous lesson may be utilized in making this pudding.] 2 cupfuls co

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LESSON XXII

LESSON XXII

THE FIRELESS COOKER.—The fact that fuels are expensive and that the supply of some fuels is diminishing, makes it advisable to conserve heat. This can be done in no more satisfactory way than by means of a fireless cooker. It has been said that future historians in summing up the great achievements of the first quarter of the twentieth century will probably name as the most important, wireless telegraphy, aviation, and fireless cookery. The fireless cooker cannot be used with all methods of cook

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"FRIED" OR BAKED MUSH

"FRIED" OR BAKED MUSH

Cut Corn-meal Mush for "Frying" into slices 1/3 inch thick. Dip each slice in flour and brown in a little hot fat (butter or substitute, or a slice of salt pork fat may be used). The slices of mush may be spread with softened fat, or dipped in melted fat, and browned in the oven or broiling oven. Instead of spreading the mush with fat, the slices may be dipped in cracker or fine dried bread crumbs, then dipped into egg mixture—1 egg beaten and diluted with 1 tablespoonful of water—and again dipp

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LESSON XXIV

LESSON XXIV

EXPERIMENT 22: STARCH GRAINS AND BOILING WATER.—Pour 2 tablespoonfuls of boiling water over 1 teaspoonful of flour. Stir and heat over the flame. Is the mixture smooth? Examine the center of a "Jump." How does it compare with uncooked starch? Are all the starch grains swelled and semisoluble? EXPERIMENT 23: SEPARATION OF STARCH GRAINS WITH COLD WATER.—Mix 1 teaspoonful of flour with 1 teaspoonful of water. Add 2 tablespoonfuls of boiling water, stir, and heat. Is the mixture smooth? Explain clea

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TOAST: DIGESTION OF STARCH

TOAST: DIGESTION OF STARCH

EXPERIMENT 26: CHANGE OF STARCH INTO DEXTRIN.—Place a teaspoonful of flour in a frying pan and heat slowly until it becomes very dark brown and uniform in color. Put a little of the browned flour into a test tube, add water, then shake. Add a few drops of iodine. What indicates the presence of starch? Is starch present? The starch has been changed to dextrin. Dextrin gives a purple (reddish blue) color when treated with iodine. EXPERIMENT 27: THE SOLUBILITY OF DEXTRIN.—Pour the remainder of the

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LESSON XXVI

LESSON XXVI

Plant Roots.—Plants used for food have their stored-up food largely in the form of starch and to some extent in the form of sugar. The parts of the plant underneath the ground as well as the seeds serve as a storehouse for the plant. All roots and tubers contain carbohydrates, although not in so large a proportion as cereals. Those most commonly used as foods are potatoes, tapioca, parsnips, carrots, beets, and turnips. Potatoes and tapioca contain the most starch in this group. Parsnips, carrot

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LESSON XXVII

LESSON XXVII

EXPERIMENT 30: THE EFFECT OF SOAKING STARCHY VEGETABLES IN WATER,—Over several pieces of potato pour enough water to cover. Allow the vegetable to stand at least 15 minutes. Pour the water from the vegetable into a test tube and heat it. Cool, then test the water with iodine. What does the water contain? What conclusion can you draw concerning the soaking of vegetables in water before cooking? Cook sweet potatoes with or without the skins (see Cooking Vegetables in Water ). Peel (if cooked with

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LESSON XXVIII

LESSON XXVIII

Tapioca is a food material prepared from the roots of the cassava plant grown in South America. Like many other foods prepared from the roots of plants, it consists of a large percent of starch. In its preparation, tapioca is heated so that the starch is partially cooked. Tapioca is prepared for the market in two forms,—pearl tapioca, and minute or granulated tapioca. The latter requires a much shorter time to cook. If granulated tapioca is substituted for pearl tapioca, but one half the quantit

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LESSON XXIX

LESSON XXIX

STEAM UNDER PRESSURE.—Which is hotter,—the "steam" ( i.e. water vapor) coming from boiling water in an uncovered saucepan or teakettle or the "steam" which has been held underneath the lid of a covered saucepan or teakettle (see Figure 32)? Steam confined in a small space or held under pressure may reach a temperature higher than that of boiling water. EFFECT OF HIGH TEMPERATURE UPON POP CORN AND POTATOES.—Pop corn contains water. When heated, the water changes to steam. The covering of cellulos

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RELATED WORK

RELATED WORK

DINING ROOM SERVICE [Footnote 35: NOTE.—See Suggestions for Teaching, Appendix.] BASIC PRINCIPLES.—Practically all rules for laying the table and all methods of serving have been formulated to bring about neatness, convenience, and order. The standard of living, [Footnote 36: NOTE.—See Suggestions for Teaching, Appendix.] the occasion, the size of the dining room, the number of guests, and the attendants, all have to be taken into consideration in dining room service. Therefore the method of ser

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LESSON XXXI

LESSON XXXI

Cook and serve a breakfast. If the lesson period is limited to 90 minutes, it is advisable to plan only a simple meal. The following menu is suggested: Seasonable Fruit,—fresh or cooked French Toast with Sirup Milk Determine the number of persons each recipe for the foods above will serve. It may be necessary to prepare only a portion of a given recipe or more food than the quantity stated in the recipe. The pupil should become accustomed to dividing or multiplying the quantities given in recipe

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MENU

MENU

Seasonable Fruit Sauce Breakfast Cereal Coffee See Review, for suggestions regarding the preparation of the lesson....

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LESSON XXXIII

LESSON XXXIII

HOME PROJECTS [Footnote 37: See Lesson IX] SUGGESTIONS FOR HOME WORK.—If cooked cereals are desired for breakfast at your home, prepare breakfast cereals in the evening for the following morning. Make a dessert for the evening meal at least three times a week. (1) To cook the cereal a sufficient length of time to produce a sweet flavor and make it tender, to evaporate the moisture sufficiently so that mastication will be necessary, to allow no scum to form on top. (2) To select a variety of dess

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LESSON XXXIV

LESSON XXXIV

COMPARISON OF FATS AND CARBOHYDRATES.— Fat is a foodstuff. Fat and oil [Footnote 38: Fat and oil are very similar, oil being fat that is liquid at ordinary temperature.] form another great class of energy-giving or fuel foods. In the body, these foods, like carbohydrates, give energy; in fact weight for weight they furnish more than twice as much energy as carbohydrates. There is, for example, about as much fat by weight in one pound of butter as there are carbohydrates in one pound of tapioca.

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LESSON XXXV

LESSON XXXV

FOOD FATS.—Fats and oils are extracted from various materials and refined so as to make them suitable for food. Food fats are of both animal and vegetable origin. Fats separated from milk (butter), meat fats (suet, lard) are animal fats while those separated from seeds (cottonseed and peanut), cereal (corn), fruit (olive), nuts (coconuts) are vegetable fats. A discussion of various food fats follows: ( a ) Butter is made by churning ripened cream so as to separate the fat from the other ingredie

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LESSON XXXVI

LESSON XXXVI

EXPERIMENT 36: ACTION OF OIL AND WATER.—Pour a little corn or cottonseed oil into a test tube, add the same quantity of water, and shake the tube. Set the tube aside for a minute and examine. Which material rises to the top? Is oil soluble in water? What application can be made from this concerning the effectiveness of cleaning the fat of meats with water? EXPERIMENT 36: EMULSION OF FAT.—In a test tube put a bit of soap and 2 tablespoonfuls of water. Heat until the soap is melted. Add 1/2 teaspo

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LESSON XXXVII

LESSON XXXVII

BAKING VS. FRYING.—Foods fried under the most ideal conditions and in the most skilful manner absorb much fat. Many foods well fried, especially doughnuts, are about 1/3 fat. Fish Balls and croquettes, as mentioned previously, can be baked instead of fried. Baked croquettes seem somewhat more dry, however, than the fried food. If this is objectionable a sauce may be poured over them before serving. Tomato, cheese, and brown sauces are tasty with most croquettes. Doubtless many housekeepers who d

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RELATED WORK

RELATED WORK

No matter how cultivated in mind and spirit one may be, if there is an absence of refinement of manners, the higher qualities are likely to be overlooked. No one can afford to slight the study of good manners. The basis of all good manners is tact, i.e. a kindly consideration of others. This consideration may be shown at the dining table quite as well as at a social gathering. Graceful and easy table manners and a knowledge of how to serve and be served add to the comfort as well as to the pleas

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LESSON XXXIX

LESSON XXXIX

Cook and serve a breakfast. The following is a suggestive menu: Breakfast Cereal with Dried Fruit Baked Fish Balls with White Sauce Toast—Butter Coffee Follow the English or family style of serving. Serve the breakfast with or without a maid (see Lesson XXX)....

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MENU

MENU

Cooked Fruit,—fresh or dried Creamed Toast Coffee See Review (Lesson XIV) for suggestions regarding the preparation of the lesson....

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LESSON XLI

LESSON XLI

HOME PROJECTS [Footnote 43: See Lesson IX.] SUGGESTIONS FOR HOME WORK.—Save all scraps of fat or bits of meat fats which are unfit for food. Try out the latter kind of fat. When you have 3 or more pounds of fat, make soap. When the soap is firm and ready for use, weigh it. Prepare Fish Balls (either fried or baked), Rice Cutlets with Cheese Sauce, or some other fish or cheese dish which could be used as a substitute for meat. (1) To calculate the cost of the soap made at home. To calculate the c

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DIVISION SIX

DIVISION SIX

EGGS [Footnote 44: NOTE TO THE TEACHER.—If the egg lessons came in the mid-winter months, they may be omitted until the price of eggs is reasonable; or the "theory" concerning eggs and the experiment concerning the temperature of cooking protein-rich foods may be given, and the cooking of eggs take place later in the year.] PROTEIN, A BODY-BUILDER AND REPAIRER.—An automobile requires not only fuels for its use but occasional repair. The body also needs not only fuel but building and repairing ma

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LESSON XLIII

LESSON XLIII

THE DIGESTION OF PROTEIN.—It was mentioned previously that proteins are made up of many different substances. The materials composing proteins are called amino acids . There are 18 common amino acids. All proteins are not made up of the same amino acids. Amino acids in the various proteins differ not only in kind, but in quantity. When proteins are digested, they undergo certain changes and are finally separated into their amino acids. As amino acids proteins are finally absorbed and carried to

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LESSON XLIV

LESSON XLIV

TO BREAK AND SEPARATE THE WHITE AND YOLK.—An egg is sometimes broken by cracking the shell with the blade of a knife or by striking the egg on the edge of a bowl or pan. The following method has also been found satisfactory, especially when it is desired to separate the white and yolk. Strike the egg one blow upon the surface of the table. Put the thumbs together at the crack in the shell, then hold the egg upright, and gently break the shell into two parts. Then slip the yolk several times from

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WHITE SAUCE OMELET

WHITE SAUCE OMELET

3 tablespoonfuls flour 2 1/2 tablespoonfuls butter or substitute 1 teaspoonful salt 1 cupful milk Pepper 4 eggs 2 teaspoonfuls butter or substitute Make a White Sauce of the milk, fat, flour, and seasoning. Separate the whites and yolks of the eggs, and beat them until light. When the White Sauce is cool, stir in the yolks and fold in the whites. Cook and serve as Foamy Omelet. Prepare a White Sauce Omelet. Instead of turning it into a frying pan, pour it into an oiled baking-dish. Bake in a hot

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LESSON XLVI

LESSON XLVI

MILK, AN INVALUABLE FOOD.—It has been said that there is no one food except milk which cannot be eliminated from the diet. Milk is the only food for which there are no easily found substitutes. The housekeeper or one who plans the food for the family should purchase daily, if possible, a pint of milk for each adult and a quart for each child under ten years. She should see to it that this amount of milk is entirely used either as a beverage or in cooked foods. If one must economize in foods, les

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LESSON XLVII

LESSON XLVII

EXPERIMENT 46: SCALDING MILK.—Fill the lower part of a double boiler one third full of boiling water. Put 1/2 cupful of milk in the top of the double boiler, cover, and heat over the boiling water. In a few minutes examine. Carefully note the appearance of the surface of the milk. Explain why it is that dishes that have contained milk should be soaked in cold water, and then washed in warm water. Insert a thermometer in the milk and record temperature. Is it possible to boil milk over hot water?

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LESSON XLVIII

LESSON XLVIII

WHIPPING CREAM.—A popular way of preparing cream for serving is to whip it. This is done most successfully when the cream is cold and kept cold, i.e. surrounded with ice water during the beating process. To show one of the points involved in chilling materials try the following: EXPERIMENT 46: COMPARISON OF THE CONDUCTING POWER OF METAL AND EARTHENWARE.—Select a tin and an earthenware utensil of about the same size and shape. Put an equal quantity of water of the same temperature in each utensil

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LESSON XLIX

LESSON XLIX

THICK SOUPS.—Milk combined with various vegetables, grains, and fish is used in making Cream Soups and Purees. The vegetables are cooked and mashed or forced through a strainer and combined with a liquid,—usually milk or milk with vegetable stock. In order to have the vegetable pulp uniformly mixed through the liquid, it is necessary to thicken the liquid with a starchy material. Flour with butter or substitute, mixed and cooked as in White Sauce, is used for this purpose. It is said to "bind" t

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LESSON L

LESSON L

FOOD VALUE OF CREAM SOUPS.—Since thin or clear soups contain much liquid, their food value is not as high as most solid foods. Cream Soups, however, are as concentrated as a potato; they are the most nourishing of all soups. The use of milk instead of water or stock and of flour and fat, to say nothing of vegetable pulp, increases their food value. Cream Soups are more suitable to serve at a meal of few courses such as luncheon or supper rather than at dinner where there is a greater variety of

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LESSON LI

LESSON LI

CUSTARDS.—Since eggs have the property of stiffening when heated, they are often used for thickening liquids, especially milk. Milk thickened with eggs is called custard . There are two kinds of plain custards: ( a ) steamed or baked custard and ( b ) soft custard. The method of mixing these custards is the same, but the methods of cooking and the tests for sufficient cooking differ. That the milk may not scorch and that the egg may not cook too hard, all milk-and-egg mixtures should be cooked b

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FLOATING ISLAND

FLOATING ISLAND

Custard 1 pint milk 3 egg yolks 1/4 cupful sugar 1/8 teaspoonful salt 1/2 teaspoonful vanilla Meringue 3 egg whites 3 tablespoonfuls powdered sugar The custard may be made thicker by using 4 (instead of 3) eggs. Prepare the custard as Soft Custard. Prepare the Meringue by beating the whites of eggs stiff and then adding I tablespoonful of sugar for each white of egg. Drop the Meringue by spoonfuls on the custard. If desired, garnish the Meringue by bits of jelly or colored gelatine. From the res

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APRICOT DAINTY

APRICOT DAINTY

1 cupful dried apricots 1/3 cupful powdered sugar 3 egg whites Wash and soak the apricots. Steam until soft. Mash the apricots, or press through a coarse strainer or colander; add the sugar. Beat the whites of eggs until very stiff; fold them into the apricots and sugar mixture. Chill and serve with Custard Sauce. Dried prunes may be substituted for apricots, using less sugar and adding a little lemon juice. If it is desired to make Apricot Dainty some time before serving, it should be stiffened

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LESSON LIV

LESSON LIV

EGG AND STARCH.—How long is it necessary to cook milk-and-starch mixtures so that the starch will be cooked thoroughly (see Blanc Mange )? How long does it take to cook eggs when used for thickening? Are eggs used for thickening harmed by long cooking? Explain your answer. If both starch and egg are used for thickening a mixture, devise a way whereby the starch can be cooked thoroughly, and the egg can be cooked without curdling. 1 pint milk 1/8 to 1/4 cupful granulated tapioca 1/2 cupful dark b

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CORN CUSTARD

CORN CUSTARD

1 can corn or 6 ears green corn 1 teaspoonful salt l 1/2 tablespoonfuls butter or substitute 2 tablespoonfuls flour 1 cupful milk 2 eggs Make a White Sauce of the flour, salt, butter, and milk. Add the corn (for method of cutting green corn from the cob, see Lesson IV). Beat the eggs, add them to the corn mixture. Turn the mixture into a buttered baking- dish, and place the dish in a pan of hot water. Bake in a moderate oven until the mixture is firm. Serve hot as a vegetable. One egg may be omi

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LESSON LVI

LESSON LVI

Bread Puddings are made by adding bread to a custard mixture, and then baking in the oven like Baked Custard. For these puddings either stale or dry bread is used. The bread should be softened with the milk. How many eggs are used to thicken one pint of milk in Steamed or Baked Custard? How many eggs are used to thicken one pint of milk in Bread Puddings (see recipe below)? Account for this difference. 2 cupfuls milk 1 cupful bread crumbs 1 tablespoonful butter 3 tablespoonfuls sugar 1 egg 1/4 t

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LESSON LVII

LESSON LVII

THE RELATION OF CHEESE TO MILK.—To show the relation of cheese to milk, and to understand the manufacture of cheese, try the following: EXPERIMENT 47: EFFECT OF RENNET ON MILK.—Put a small quantity of milk in a test tube and heat the milk a very little, taking care not to boil it. Add to it 1/4 teaspoonful liquid rennet, or 1/8 junket tablet, and set aside. After a few minutes examine the milk. How has the rennet changed the milk? What substance in the milk has been clotted by the rennet (see Le

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LESSON LVIII

LESSON LVIII

FOOD VALUE AND USE OF CHEESE.—Cheese is concentrated food, i.e. it contains much nourishment in small bulk. One pound of cheese contains as much protein as two pounds of eggs or one and one half pounds of meat, and as much fat as three pounds of eggs and one pound of beef. In addition to protein and fat, cheese contains ash and vitamines (see Division Seven). Cottage Cheese is a particularly good food. Since it is less expensive than most foods rich in protein, it should be used to a greater ext

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LESSON LIX

LESSON LIX

MEAT.—The flesh of animals is called meat . In market this term is applied to the muscle, bone, and fat of beef (cattle), veal (calf), mutton (sheep), lamb, and pork (pig). To show the structure and properties of the substances in lean meat, try the following experiments with beef: EXPERIMENT 50: DIVISION OF MUSCLE.—Scrape a piece of lean beef on both sides until nothing remains but the stringy mass or framework of the meat. What is the color and texture, i.e. toughness, of the two parts into wh

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LESSON LX

LESSON LX

PROTEIN IN MEAT.—It was mentioned previously that there are several different kinds of protein in lean meat. It was also stated that proteins exist in: ( a ) Connective tissue. ( b ) Walls of muscle fibers. ( c ) Muscle juice. Two proteins exist in connective tissue, viz., collagen and elastin. Collagen is changed into gelatine by cooking in water. Elastin is found not only in connective tissue, but in the walls of muscle fibers. In muscle juice, there are two proteins,— myosin or muscle globuli

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STUFFED MEAT ROAST

STUFFED MEAT ROAST

2 pounds chopped meat 2 teaspoonfuls salt 1/8 teaspoonful pepper Mix these ingredients. Take about three fourths of the mixture, put it into a greased baking-dish or pan, shape it into a loaf, and make a large cavity in the center. Into the cavity, put a stuffing prepared as follows: 2 cupfuls bread crumbs 1 teaspoonful salt 1 teaspoonful marjoram 1/4 teaspoonful thyme 1/4 teaspoonful savory 1/8 teaspoonful pepper 2 tablespoonfuls fat Mix the crumbs and seasoning. Melt the fat, add the seasoned

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LESSON LXII

LESSON LXII

EXPERIMENT 54: EFFECT OF COLD WATER ON MEAT.—Place a bit of meat in a test tube or glass measuring cup and add cold water. Allow it to stand for a few minutes and note the appearance. What has been drawn out into the water? What practical application as to washing meat can be made from this? Heat the water in which the meat has been soaked. What does the water contain? In soup making, should this material be strained out of broth? Explain. If broth must be strained, should a coarse or a fine str

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LESSON LXIII

LESSON LXIII

EXAMINATION OF COLD BEEF STOCK.—Examine the beef stock of the previous lesson. Why has the fat risen to the top (see Experiment 35)? Why is fat cooked with meat and bone in making soup stock? What use can be made of the fat after removing it from the stock? Remove the fat from the stock. Stir the stock with a spoon. How do you account for its jellylike consistency? From what material has the gelatine been formed? What solid material is found in the stock? Should this be strained out when the sto

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ROLLED BEEFSTEAK

ROLLED BEEFSTEAK

1 pound round steak 1 cupful soft bread crumbs 1/8 teaspoonful ground cloves Pepper 1/2 teaspoonful salt 1 small onion, chopped Hot water or milk, salt, pepper, flour and fat [Illustration: FIGURE 57.—RUMP.] Cut round steak of 1/2 inch thickness into pieces 3 by 4 inches. Make a stuffing of the bread crumbs, chopped onions, cloves, salt, pepper, with enough hot water or milk to moisten. Spread the stuffing over the pieces of steak, roll up each piece and tie it with a piece of string, or skewer

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SWISS STEAK

SWISS STEAK

1 1/2 pounds round steak, cut 1 to 1 1/2 inches thick 1/2 to 1 cupful flour Suet or bacon fat 1/2 onion, sliced 1 1/2 teaspoonfuls salt Dash pepper With the edge of a saucer, pound the flour into both sides of the steak. In a frying pan, put the suet or bacon fat and brown the onion in it. Then brown both sides of the floured meat in the fat. Cover with boiling water and let the meat cook at simmering temperature either on top of the range or in the oven from 1 1/2 to 2 hours or until it is tend

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LESSON LXVI

LESSON LXVI

"LEFT OVERS"—Small pieces of cooked meat should not be thrown away; they can be used in many ways. Even though the meat has been cooked so as to extract its juices, there still remains practically all of the myosin, and this is a valuable constituent. If the juices have been drawn from the meat, a little fresh meat should be added to it, or it should be seasoned well with condiments, spices, or herbs. Water in which the meat has been cooked, and "left over" gravy, should be utilized in making sa

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LESSON LXVII

LESSON LXVII

EXPERIMENT 57: EFFECT OF COLD WATER ON GELATINE.—Pour 1 teaspoonful of cold water on 1/4 teaspoonful gelatine. Cover and let stand a few minutes. Examine. Has the water combined with the gelatine? Press a bit of the gelatine with a spoon. How does it compare with the dry gelatine as to hardness? EXPERIMENT 58: EFFECT OF HOT WATER ON GELATINE.—Pour 1 teaspoonful boiling water on 1/4 teaspoonful gelatine. Place the mixture over hot water. Stir. What is the effect of boiling water on gelatine? NOTE

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SNOW PUDDING

SNOW PUDDING

1 tablespoonful granulated gelatine 1/4 cupful cold water 1 cupful sugar Salt 1 cupful boiling water 1/4 cupful lemon juice 2 or 3 egg whites Mix these ingredients (except egg whites) as for Lemon Jelly. Set aside to cool. Beat the egg whites until stiff. When the gelatine mixture begins to stiffen, beat it (surrounded by ice water) until it becomes frothy, then add the beaten egg whites and continue beating until the mixture begins to stiffen. Turn into a mold and set aside in a cool place. Ser

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LESSON LXIX

LESSON LXIX

EXPERIMENT 59: EFFECT OF SOAKING FISH IN WATER.—Soak a piece of fresh fish in water for at least 10 minutes. Strain the water and heat it to the boiling point. What foodstuff is found in the water? What practical application can be drawn from the result of this experiment as to washing fish? EXPERIMENT 60: EFFECT OF BOILING FISH RAPIDLY.—Boil a small piece of fresh fish rapidly for a few minutes. What happens to the fish? Judging from this experiment, what care must be taken in cooking and servi

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LESSON LXX

LESSON LXX

FRESHNESS OF FISH.—Fish is a food which spoils very quickly, and which is dangerous to eat if not fresh. For this reason the housekeeper should be able to judge of the freshness of fish. In fresh fish: ( a ) The flesh is firm and elastic, especially along the backbone. (6) The gills are bright. ( c ) The eyes are bright and bulging. The sinking of fish when placed in water has also been given as an indication of its fitness for use as food. Decayed fish floats on water. Since fish spoils readily

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PLANKED (BROILED) FISH

PLANKED (BROILED) FISH

An oak plank,—one inch in thickness and as long and wide as a large platter,—is a satisfactory device for broiling fish. For planking or broiling, fish steaks or thin, flat fish, such as mackerel or bluefish, should be selected. Clean the fish, then place it, skin side down, on the plank. Sprinkle with salt and pepper, and spread with softened or melted butter. Place in the broiling oven and broil until done, usually 15 or 20 minutes. A border of potato puff mixture makes a pleasing addition to

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LESSON LXXII

LESSON LXXII

THE LEGUMES include peas, beans, lentils, and peanuts. These plants bear pods containing seeds; the seeds—green or ripened—and the pods of some of the plants are commonly used as foods. PROTEIN IN SEEDS.—Many foods rich in protein belong to the animal kingdom. The seeds of plants, however, contain protein. The common cereals, wheat and corn, contain almost 10 per cent of protein, while oats contain about 16 per cent. But the dried seeds of legumes exceed all seeds in protein content. Peas, beans

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BEAN SOUP

BEAN SOUP

2 cupfuls beans 3 quarts water Baking soda 1 piece of celery root or 1/2 teaspoonful celery salt or Dried celery leaves l 1/2 tablespoonfuls butter or substitute 2 slices onion Cayenne 1/8 teaspoonful pepper 2 teaspoonfuls salt 1/4 teaspoonful mustard 2 tablespoonfuls flour Soak the beans overnight; add soda, onion, and celery. Cook slowly until the beans are soft. Add more water, if more than one quart evaporates. Press through a strainer. Use the remainder of the ingredients in making a sauce.

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BEAN ROAST

BEAN ROAST

1 cupful white beans, cooked 1 cupful roasted peanuts 1/2 cupful bread crumbs 1 teaspoonful salt Speck pepper 1/2 cupful milk Put the beans and peanuts through a food chopper, add the remaining ingredients. Mix and shape into a loaf. Place in an oiled dish and bake 30 minutes in a moderate oven. Serve hot with Tomato Sauce. 1 cupful peanut butter 1/2 cupful chopped celery 1 1/2 cupfuls water 3 cupfuls milk 2 teaspoonfuls salt 1/8 teaspoonful pepper 1 grated potato Mix the peanut butter with I cu

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RELATED WORK

RELATED WORK

FOODS DIFFER GREATLY IN COST.—One pound of rice costs much less than one pound of beefsteak. One cut of meat may cost less per pound than another. Twenty-five cents buys much less in weight of sweetbreads than of beefsteak. Many factors other than difference in cost must, however, be taken into consideration when determining the value of foods. COST OF FOOD IN RELATION TO NUTRITIVE VALUE.—Foods differ in nutritive value per pound. One pound of dried split peas contains more than three times as m

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LESSON LXXVI

LESSON LXXVI

Cook and serve a breakfast. The following menu is suggested: Oranges or Baked Apples Goldenrod Eggs Baked Mush with Honey or Marmalade Cocoa Follow the English or family style of serving. Serve the breakfast with or without a maid. Calculate the cost of the meal. In determining the cost, use the data from the previous lesson for the staple materials. The cost of fresh foods such as oranges or apples may be secured from the one who did the marketing or from the grocer's statement....

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MENU

MENU

Cereal with Fruit Poached Egg on Toast See Lesson XIV for suggestions regarding the preparation of the Lesson....

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LESSON LXXVIII

LESSON LXXVIII

HOME PROJECTS [Footnote 57: See Lesson IX] SUGGESTIONS FOR HOME WORK.—Set the table for the evening meal each day. Cook at least one tough cut of meat each week. Suggested Aims: (1) To lay the cloth smooth and straight. (2) To place the dishes in a neat and orderly way on the table. (3) To make as few trips as possible from the cupboard to the dining table. (4) To plan the entire number of dishes, knives, forks, spoons, and other things needed during the meal, and then place these on the dining

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DIVISION SEVEN

DIVISION SEVEN

VITAMINES.—In determining the proper diet for perfect nourishment, scientists long since came to the conclusion that the body needed a certain quantity of carbohydrates, fats, protein, ash, and water. They were all agreed that all these foodstuffs needed to be represented in the foods making up a day's diet. Scientists also found that these foodstuffs must exist in a certain proportion in a day's food,—that there should be enough of each of the foodstuffs to meet the needs of the body. A diet ma

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LESSON LXXX

LESSON LXXX

THE EFFECT OF COOKING AND DRYING VITAMINE-RICH FOODS.—Since vitamines are so essential in food, the effect of cooking and drying upon the vitamine content of a food needs to be considered. There has been some difference of opinion regarding this matter. Indeed, the question of whether or not vitamines of all vitamine-rich foods are destroyed by cooking and drying has not been determined. It is thought, however, that fat-soluble A may be destroyed in part by cooking at boiling temperature and tha

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LESSON LXXXI

LESSON LXXXI

PREPARATION OF A SALAD.—A well-prepared salad is a good food. It is necessary, however, to prepare it so that it may be pleasing in appearance as well as in taste. The green vegetables used for salads should be crisp, cold, and dry when served. If several food materials are used, the flavors should blend. Have the salad dressing well seasoned, and its ingredients well proportioned. Add the dressing to a salad just before serving. Either leaf or head lettuce forms a part of almost all salads. It

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STUFFED EGGS

STUFFED EGGS

Cut hard-cooked eggs into halves crosswise. Remove the yolks, mash them, and for each egg add the following ingredients: 1 tablespoonful chopped chicken, ham, or other meat Dash salt 1 teaspoonful vegetable oil or melted butter 6 drops vinegar 1/8 teaspoonful mustard Cayenne Mix the ingredients. Refill the whites with the yolk mixture. Serve the stuffed eggs on lettuce leaves. The chopped chicken or meat may be omitted from the egg mixture, or a little chopped pickle or olive or cheese may be us

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LESSON LXXXIII

LESSON LXXXIII

Substances that nourish the body may be classified as follows: / ( a ) Starch / Carbohydrates \ ( b ) Sugar Energy Givers | Fats \ Protein [Footnote 59: Carbohydrates also include cellulose. But because cellulose does not yield any appreciable amount of energy, it is not listed with starch and sugar.] / Complete Proteins / Protein Body Builders \ Incomplete Proteins \ Ash

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RELATED WORK

RELATED WORK

MARKETING VERSUS TELEPHONING.—Visits to food markets or grocery stores are most essential, especially if one is learning to buy. It is first necessary to find desirable market places or stores,—those that are clean and reliable. Screened windows and doors, and adequate bins, boxes, jars, or other receptacles for storing foods are necessary in keeping foods clean. After one has found desirable places for marketing, it is well to become acquainted with desirable brands of staple canned or package

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LESSON LXXXV

LESSON LXXXV

Cook and serve a luncheon or supper. The following menu is suggested: Cream of Pea Soup—Croutons Macaroni and Cheese Lettuce Salad Bread and Butter Oatmeal Cookies Tea Follow the English or family style of serving. Serve the luncheon or supper without a maid. Calculate the cost of the meal per person....

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MENU

MENU

Chopped Steak Boiled or Steamed Potato Coleslaw Tea See Lesson XIV for suggestions regarding the preparation of the lesson....

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LESSON LXXXVII

LESSON LXXXVII

HOME PROJECTS I [Footnote 61: See Lesson IX] SUGGESTIONS FOR HOME WORK.—Prepare salads or other foods containing leafy vegetables at least twice a week. Calculate the quantity of milk used by each member of your household. (1) To prepare salads which are both pleasing in appearance and tasty. (Make sure that they are properly seasoned.) (2) To vary either the materials used in salad-making or the method of serving and preparing the same salad materials. (3) If the vegetable is cooked, to prepare

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DIVISION EIGHT

DIVISION EIGHT

FOOD ADJUNCTS.—Besides the foodstuffs there are edible substances called food adjuncts . These cannot be termed foods, as they do not perform the functions of such, but they give flavor to them and they may excite the secretion of the digestive juices, and thus aid in the digestion of real foods. For the most part, food adjuncts are contained in these classes of materials,—condiments, flavoring extracts, and beverages. Condiments.—Seasoning materials and spices are called condiments . They are u

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RELATED WORK

RELATED WORK

WHAT TO BUY.—Dr. Langworthy of the United States Department of Agriculture has listed foods into five groups and has advised that food from each group be used daily. The five groups follow: " 1. Fruits and Vegetables. 2. Milk, Cheese, Eggs, Fish, Meat, Beans, Peas, Peanuts. 3. Cereals—Corn-meal, Oatmeal, Rice, Rye, Wheat, Flour, Bread. 4. Sugar, Sirups, Jelly, Honey, Candies. 5. Fats—Butter, Margarine, Cottonseed Oil, Olive Oil, Drippings, Suet, Bacon, Chocolate." From studying the previ

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LESSON XC

LESSON XC

Cook and serve a luncheon or supper. The following menu is suggested: Salmon Timbale with White Sauce Stuffed Baked Potatoes Stewed or Scalloped Tomatoes Bread and Butter Prune Pudding with Top Milk Analyze this menu. Is food from each of the groups given in lesson LXXXIX contained in it? Follow the English or family style of serving. Serve the luncheon or supper without a maid. Calculate the cost of the meal per person....

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MENU

MENU

Cream of Tomato Soup Cheese Pudding Spiced Baked Apples See Lesson XIV for suggestions regarding the preparation of the lesson....

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LESSON XCII

LESSON XCII

HOME PROJECTS [Footnote 65: See Lesson IX] SUGGESTIONS FOR HOME WORK.—If possible secure lists of foods purchased for use at your home during a week or a month. List each article and price in one of the five groups, viz., ===================================================================== | Vegetables | Milk and | Meat, Fish, | Bread and | Sugar, Fat and | | and Fruits | Cheese | Eggs, Etc | Cereals | Other Groceries | _____________________________________________________________________ | | |

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DIVISION NINE

DIVISION NINE

FOOD COMBINATIONS.—From a dietetic standpoint, it is well to combine foods of different compositions. If a food is lacking in one or more of the foodstuffs, it should be combined with a food that supplies the missing nutrient. Bread contains little fat, and butter contains no carbohydrates; hence these two foods make a desirable combination. Vegetable oils, butter, and other fats make desirable additions to vegetables. Macaroni contains little fat, while cheese is rich in this foodstuff. Moreove

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LESSON XCIV

LESSON XCIV

SALAD GARNISHING.—Successful garnishing of a salad requires a sense of good color combination, judgment in blending flavors, and ingenuity in arranging materials. Usually it is well to use only edible materials for garnishing. Certain flowers and greens may be used to advantage, however, in garnishing the salad for an occasional dinner or luncheon. Celery with "fringed ends," stuffed olives cut in slices, lettuce shredded or whole, pimentos, parsley, hard-cooked eggs sliced or pressed through st

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SALMON OR TUNNY SALAD

SALMON OR TUNNY SALAD

1 can salmon or tunny (or tuna) fish 1 cupful shredded cabbage or sliced celery Drain the oil from the fish; remove the bone and bits of skin. Add the cabbage or celery, and Mayonnaise or Cream Salad Dressing. Arrange on lettuce and garnish as desired. If Cream Dressing is used with salmon, the oil drained from the salmon may be used for the fat of Cream Dressing. The salmon may be marinated before adding the other ingredients. When this is done, the salad dressing may be omitted. Salmon contain

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LESSON XCVI

LESSON XCVI

COMBINING MILK WITH ACID.—In the preparation of Cream of Tomato Soup, it is necessary to combine milk with tomatoes,—a food containing acid. If the following experiments are performed, and applications drawn from the results of the experiments, it should be possible to make this soup successfully. EXPERIMENT 61: EFFECT OF ACID ON MILK.—Put a small quantity of milk in a test tube, heat it slightly, and add a few drops of some acid substance,— tomato juice, lemon juice, or vinegar. What is the res

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LESSON XCVII

LESSON XCVII

MUSCLE OF YOUNG ANIMALS.—The muscle of an undeveloped animal contains more water than does the muscle of a mature animal. It is also lacking in flavor and usually contains little fat. The meat does not keep so well as that of a mature animal; therefore it should be used at once and not allowed to hang. [Illustration: FIGURE 65.—CUTS OF VEAL.] CUTS OF VEAL (see Figure 65). =================================================================== | NAME OF CUT | FORM OF CUT | METHOD OF COOKING | =======

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LESSON XCVIII

LESSON XCVIII

MUTTON.—Mutton is the meat obtained from the sheep. The animal is usually about three years of age when killed. Like beef, mutton needs to hang a few days before using. It is considered as nutritious and as easily digested as beef. Its strong flavor may be destroyed by removing the "pink skin" and much of the fat. The latter has such a strong flavor, that it cannot be used for cooking unless it is tried out with onion, apple, and dried herbs. Mutton fat so prepared is sometimes termed savory fat

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PORK CHOPS WITH SWEET POTATOES

PORK CHOPS WITH SWEET POTATOES

Pare sweet potatoes, and place them in the bottom of a roasting pan. Wipe the pork chops, and place them on top of the potatoes. Place the roasting pan on the top shelf of a hot oven, in order to brown the chops. Brown on one side; turn the chops with a fork, and brown on the other side. Then remove the roasting pan from the oven, sprinkle the chops with salt, pepper, and powdered sage. Add a little boiling water. Return to the oven. [Illustration: FIGURE 70.—THE COMPOSITION OF FRESH AND DRIED F

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LESSON C

LESSON C

POULTRY.—Poultry includes chicken (or common fowl), turkey, duck, and goose—domestic birds suitable for food. Pigeon and squab are not considered poultry. Chickens that are three or four months old are called spring chickens or broilers. Birds older than one year are sometimes called fowls . [Illustration: FIGURE 71.—REMOVING TENDONS FROM THE LEG OF A FOWL.] SELECTION OF CHICKEN AND FOWL.—Chickens and fowls have certain characteristics which make them readily distinguishable. Chickens have soft

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CHICKEN CROQUETTES

CHICKEN CROQUETTES

2 1/2 cupfuls chopped chicken or fowl Onion juice 2 tablespoonfuls lemon juice 1 tablespoonful parsley 1 pint cream or milk 1/3 cupful fat 1/2 cupful flour 1 1/2 teaspoonfuls salt 1/8 teaspoonful pepper 1 teaspoonful celery salt Chop the chicken very fine; add the seasonings. Make the sauce (see Cream Toast ). Add the chicken to the sauce. Cool the mixture. Shape into cones. Cover with dried bread crumbs and egg, and cook in deep fat (see Fried Oysters ). Drain on paper. Serve at once with green

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LESSON CII

LESSON CII

EXPERIMENT 63. PROTEIN IN OYSTER LIQUOR.—Pour a small quantity of oyster liquor into a test tube and boil it. What change takes place? From your previous experience with eggs, what foodstuff would you infer that oysters contain? What inference can you draw from this as to the temperature at which oysters should be cooked? OYSTERS.—An oyster is an animal covered with shell. The shell, which consists of mineral matter, protects the animal. [Illustration: FIGURE 74—COMPOSITION OF FISH, FISH PRODUCT

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LESSON CIII

LESSON CIII

MEAT-SUBSTITUTE MATERIALS.—Cottage cheese, eggs, peanuts, and other legumes are valuable substitutes for meat. The legumes with the exception of soy-beans and peanuts, however, do not contain complete protein. Hence, their use with eggs or milk is desirable. [Illustration: FIGURE 75.—The composition of eggs and cheese. (Revised edition.)] Nuts are a form of fruit. They are rich in nutritive materials. If they can be digested readily, they make a valuable food. They need to be ground fine or chew

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LESSON CIV

LESSON CIV

MEAT EXTENDERS.—The flavor of meat is generally liked. Doubtless the flavor accounts more than any other characteristic for the popularity of meat. By using a small quantity of meat and combining it with various cereals and vegetables, the flavor of meat permeates the mixture although its quantity is reduced and price consequently lowered. Foods containing such a combination of food materials are termed meat extenders . Those desiring to reduce the quantity of meat consumed either for the sake o

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MENU-MAKING

MENU-MAKING

REPRESENTATION OF ALL ESSENTIALS OF DIET.—All the foodstuffs or nutrients should be represented in the foods of a meal, or at least in the foods composing a day's diet. The meal, or the day's ration, should consist of: Food rich in carbohydrates and fat, to supply energy to the body. Food rich in protein [Footnote 70: Protein is not only a body-builder, but also a fuel. But since it should be used chiefly for body-building (see Daily Carbohydrate and Fat Requirement ) its energy-giving power is

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LESSON CVI

LESSON CVI

Plan a luncheon or supper, [Footnote 72: If the laboratory period is limited to 90 minutes, all this time will be required to cook and serve the meal and wash the dishes. Hence, it will be necessary to do the meal planning in a previous lesson.] making it a one-dish meal or using a meat substitute instead of meat. Also use seasonable food-materials and follow the suggestions given in Lesson CV . Compute the cost of the menu. If it exceeds 20 cents per person, change the menu so that its cost com

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MENU

MENU

Seasonable Vegetable Salad Salad Dressing Salad Rolls See Lesson XIV for suggestions regarding the preparation of the lesson....

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LESSON CVIII

LESSON CVIII

HOME PROJECTS [Footnote 73: See Lesson IX] SUGGESTIONS FOR HOME WORK.—Plan and prepare one-dish meals or meals containing meat-substitute,—at least one a week. Plan and prepare meals containing meat,—at least one a week. Compute the cost of these meals. Also note the time required to prepare them. SUGGESTED AIMS: (1) To determine the difference in time required to cook a one-dish meal and a meal containing several different dishes. (2) To determine the difference in cost of a meal without meat a

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DIVISION TEN

DIVISION TEN

When flour is to be moistened and baked to make bread or cake, other ingredients are usually added to improve the grain, texture, and flavor. To understand some of the principles of mixing and lightening baked flour mixtures, try the following: EXPERIMENT 64: LEAVENING WITH STEAM AND AIR.[Footnote 74: NOTE TO THE TEACHER.—Experiments 64 and 65 can be performed most expeditiously by dividing the class into groups of two and having each group do the two experiments.]—Mix 1/8 cupful of flour and 1/

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LESSON CX

LESSON CX

Besides the air that is beaten into the eggs and into the combined ingredients of quick bread mixtures, a gas—carbon dioxide—is often introduced into such mixtures. To find how this gas may be formed, try the following: EXPERIMENT 67: ACTION OF BAKING SODA ON SOUR MILK.—Place a teaspoonful of sour milk in a test tube and add a pinch of baking soda. Do you notice any change in the ingredients? Apply heat to the contents of the tube. What kind of material (solid, liquid, or gas) is indicated by th

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LESSON CXI

LESSON CXI

EXPERIMENT 70: ACTION OF BAKING SODA ON MOLASSES.—Place a teaspoonful of baking molasses in a test tube and dilute with a little water. Test it with litmus paper. What is its reaction? Add a pinch of baking soda. Heat. What does effervescence indicate? What do we call the gas formed by the action of the baking soda and a substance having an acid reaction? Explain how baking soda and molasses could be used to lighten a quick bread. EXPERIMENT 71: QUANTITY OF BAKING SODA TO USE WITH MOLASSES.—Care

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LESSON CXII

LESSON CXII

EXPERIMENT 72: EFFECT OF COLD WATER ON A MIXTURE OF CREAM OF TARTAR AND BAKING SODA.—Test a bit of cream of tartar with moistened litmus paper. Is it acid or alkaline in reaction? Put 1/8 teaspoonful of baking soda and twice the quantity of cream of tartar in a dry test tube. Does any change take place? Add about 1 teaspoonful of cold water to the mixture and examine. What change takes place? What substance is being formed? EXPERIMENT 73: EFFECT OF HOT WATER ON A MIXTURE OF CREAM OF TARTAR AND B

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LESSON CXIII

LESSON CXIII

ADDITIONAL LEAVENING FOR SOUR MILK MIXTURES.—Some housekeepers maintain that a superior flavor and quality is given to quick bread by the use of sour milk. It has been found that most quick breads are sufficiently light and porous when made with sour milk and baking soda, provided they contain as much or almost as much sour milk as flour and provided they contain eggs. If the quantity of sour milk is much less than that of flour and no eggs are present , it is often desirable to add leavening ma

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LESSON CXIV

LESSON CXIV

ADDITIONAL LEAVENING FOR SOUR MILK MIXTURES.—Instead of using prepared baking powder as additional leavening for sour milk mixtures (see previous lesson) cream of tartar with sour milk and baking soda may be used. Enough baking soda must be used, however, to neutralize both the sour milk and the cream of tartar. This involves a double reaction: ( a ) Baking soda + sour milk —&gt; water + carbon dioxide gas + neutral substance. ( b ) Baking soda + cream of tartar —&gt; water + carbon diox

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LESSON CXV

LESSON CXV

LEAVENING FORMULAS.—A practical housekeeper needs to be able to formulate fundamental recipes. In preparing quick bread recipes, she should know the required consistency of flour mixtures, i.e. the approximate proportion of moisture and flour for each bread; and the proportion of leavening, seasoning, and "shortening" (fat) materials to use with flour. In previous lessons, general statements have been made concerning the quantity of leavening materials to use under various conditions. The follow

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RELATED WORK

RELATED WORK

HOW FOOD IS ASSIMILATED.—The uses of the foodstuffs,—carbohydrates, fats, protein, ash, water, and vitamines,—were given. It was stated that these foodstuffs either ( a ) "burned" ( i.e. united with oxygen) and produced energy, ( b ) built the body, or ( c ) aided in regulating body processes. All parts of the body are composed of microscopic cells. By the process of digestion the foodstuffs are made entirely soluble (see Solution and Digestion ); they are then further altered, i.e. split to the

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LESSON CXVII

LESSON CXVII

Plan a plain dinner. [Footnote 89: See footnote 72.] Use seasonable foods. Follow the suggestions given in Lesson CV. Plan the menu so that the cost of the materials used does not exceed 25 cents per person. Analyze the menu and see that it meets the requirements stated in Lesson CV. Cook and serve the dinner. Follow the English or family style of serving. Serve the meal without a maid. [Illustration: FORM A: CALCULATION OF 100-CALORIE PORTIONS OF FOODS] [Illustration: FORM B: CALCULATION OF FUE

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MENU

MENU

Cereal Griddle Cakes Fruit Sirup Coffee or Butterscotch Apples Gingerbread Tea See Lesson XIV regarding suggestions for the preparation of the lesson....

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LESSON CXIX

LESSON CXIX

HOME PROJECTS [Footnote 90: See Lesson IX.] SUGGESTIONS FOR HOME WORK.—Prepare a quick bread such as Popovers or Gingerbread in your home at least once a week. If griddle cakes are served in your home, prepare cakes at least once a week. Calculate the cost of these breads. Suggested Aims: (1) To use various leavens in quick breads. To compare results secured by using sweet milk or water with baking powder, and sour milk with baking soda, or sour milk with baking soda and baking powder. (2) To us

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DIVISION ELEVEN

DIVISION ELEVEN

DIFFERENCES IN WHEAT FLOURS.—Examine white flour, whole wheat flour, and graham flour. Notice the difference in color, grittiness, and quantity of bran (cellulose). As has been mentioned before, all cereals or grains have an outer hard covering of cellulose (see Cellulose ). Cereals also contain a germ from which the young plant springs. In the preparation of fine flours, the germ and most of the cellulose covering are removed. Whole wheat (erroneously named) has part of the outer covering remov

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QUESTIONS

QUESTIONS

Explain why corn-meal is not used alone for corn-meal muffins (see Wheat Flour and Corn-meal ). Compare the quantity of milk used in Rice Muffins with that used in Plain Muffins. Account for the difference. From U. S. Department of Agriculture , Bulletin No. 28, tabulate the percentage composition of boiled rice. Compare with the composition of the uncooked food. How much nourishment is lost by boiling? By what method can rice be cooked to retain the most nourishment? Explain why the per cent of

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LESSON CXXII

LESSON CXXII

QUICK LOAF BREADS.—The making of yeast bread requires kneading and covers a considerable period of time. A loaf of bread leavened with baking powder or other leavens suitable for quick breads may be made in a short time. The ingredients used for such a loaf, and the method of mixing it are about the same as for muffins. Baking the mixture in a bread pan rather than in muffin pans saves some effort in pouring the batter in the pan and in washing them. For those whose time is limited for food prep

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LESSON CXXIII

LESSON CXXIII

DRIED EGGS.—Eggs are a most valuable food, but they are extremely high in price. In the packing and transportation of eggs, many are broken. To save these cracked eggs, methods of drying them have been devised. If dried or desiccated eggs are cooked or used in cooked foods, they are not injurious. Their food value is high. It has been found [Footnote 95: See Journal of Home Economics, Vol. XI, p. 108 (March, 1919), "The Use of Desiccated Eggs," by Lois Lhamon] that desiccated eggs can be used su

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RELATED WORK

RELATED WORK

DAILY ENERGY REQUIREMENT.—One hears much concerning working efficiency, i.e. the ability to do the maximum amount of work of the highest type with a minimum waste of effort. There is no doubt that the kind and quantity of food that an individual consumes has much to do with his working efficiency, and that it is consequently a matter worthy of serious consideration. Enough gasoline is used in an automobile so that there is produced sufficient power to move the car at the desired speed. So suffic

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LESSON CXXV

LESSON CXXV

Plan a dinner. [Footnote 100: See footnote 72.] Use seasonable foods and a meat-substitute. Follow the suggestions given in Lesson CV. Plan the menu so that the cost of the materials used does not exceed 25 cents per person. Analyze the menu and see that it meets the requirements stated in Lesson CV. Cook and serve the dinner. Follow the Russian or Compromise style of serving. Serve the dinner with a maid, provided the pupils find it useful to know how to serve with a maid either in their own ho

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MENU

MENU

Potato Soup Lettuce Salad with French Dressing Muffins See Lesson XIV regarding suggestions for the preparation of the lesson....

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LESSON CXXVII

LESSON CXXVII

HOME PROJECTS [Footnote 102: See Lesson IX.] SUGGESTIONS FOR HOME WORK.—Prepare muffins, baking powder biscuits, or baking powder loaf breads at least twice a week. SUGGESTED AIMS: (1) To learn to work quickly. Note the time required to mix these quick breads. Strive to lessen the number of minutes each time you prepare them. (2) To use available materials. Use the food-materials you have on hand,— such as sour or sweet milk, left-over cooked cereals, and different kinds of flours or meals....

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DIVISION TWELVE

DIVISION TWELVE

MIXING FAT.—What method is used in mixing the fat in all batter quick breads (see previous lessons on Batters )? In making quick breads, it is desirable to mix all ingredients thoroughly. Fat is mixed in a quick bread most easily and thoroughly by melting it and stirring it into the other ingredients, provided only that the quick bread mixture is thin, i.e. a batter. When the quick bread is a stiff mixture, i.e. a dough, this method of mixing the fat is not considered satisfactory, although it h

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LESSON CXXIX

LESSON CXXIX

"Shortening."—The tenderness of a quick bread is an important consideration. It is dependent upon the quantity of fat in the bread. Oil and water do not mix (see Experiment 35). Hence when much fat is used in a quick bread, particles of dough or batter, which contain both fat and moisture, do not adhere firmly. Quick bread containing much fat becomes tender, that is, it crumbles readily. In preparing modified biscuit mixtures,—short cakes, fruit dumplings, etc.,—in which the quantity of fat is i

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LESSON CXXX

LESSON CXXX

USE OF THE ROLLING PIN.—When dough is to be rolled and cut into biscuits, it needs to be a little stiffer than for Drop Biscuits. It should, however, be a soft dough. Biscuit dough should not be pressed down with a rolling motion, but should be deftly and gently "patted" out with several successive "touches" with the rolling pin. In using the rolling pin for stiff doughs, when more pressure should be exerted, the pin should be lifted up at the end of each stroke. 2 cupfuls flour 1/2 teaspoonful

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MEASUREMENT OF THE FUEL VALUE OF FOOD APPLIED TO DAILY FOOD REQUIREMENT

MEASUREMENT OF THE FUEL VALUE OF FOOD APPLIED TO DAILY FOOD REQUIREMENT

Practical Method of Diet Calculation.—The 100-Calorie portions can be used in a very practical way for computing the fuel value of one's daily diet. In Lesson CXVI the weights of 100-Calorie portions of flour, butter, sugar, etc., were determined, then these portions were weighed and measured. In much the same way, tables have been prepared containing the weight and measure of 100-Calorie portions. If such a table is read and the quantity of the various ordinary foods that will produce 100 Calor

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LESSON CXXXII

LESSON CXXXII

Plan a dinner. [Footnote 106: See Footnote 72.] Use seasonable foods. Follow the suggestions given in Lesson CV. Plan the menu so that the cost of the materials does not exceed 30 cents per person. From the Table of 100-Calorie Portions estimate the total Calories and the Calories derived from protein produced by the foods of your menu. How do the total Calories compare with the dinner energy requirement of an average man or woman? Are the Calories derived from protein from 10 to 15 per cent of

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MENU

MENU

Rolled Beef Steak Stuffed Baked Potato Drop Biscuits See Lesson XIV for suggestions regarding the preparation of the lesson....

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LESSON CXXXIV

LESSON CXXXIV

HOME PROJECTS [Footnote 108: See Lesson IX.] SUGGESTIONS FOR HOME WORK.—Plan and cook meals. From the Table of 100-Calorie Portions estimate the fuel value of the meals you prepare. SUGGESTED AIMS: To compare the fuel value of the meals with the energy requirements secured in answering the Questions in Lesson CXXXI. To use these comparisons as a basis on which to plan meals more nearly approaching the desired energy requirements....

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DIVISION THIRTEEN

DIVISION THIRTEEN

EXPERIMENT 77: CONDITIONS FOR GROWTH OF THE YEAST PLANT.—( a ) Mix 1 tablespoonful of flour, 1 tablespoonful of sugar, 3/4 cake compressed yeast, and 5 tablespoonfuls of cold water. Put 1 tablespoonful of the mixture in a test tube and mark the tube " a ." Fill the tube nearly full of lukewarm water and stand in a warm place for 15 minutes. Examine, noting especially the appearance at the top of the test tube. What kind of substance (gas, liquid, or solid) has been formed by the growth of the ye

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LESSON CXXXVI

LESSON CXXXVI

EXPERIMENT 78: PROTEIN IN FLOUR.—Make a stiff dough, using 2 tablespoonfuls of bread flour and about 1/2 tablespoonful of water. Knead well, and allow to stand for 20 minutes. Then tie the dough in cheese- cloth, place it in a bowl of water, and knead for a few minutes. Pour a little of the water in a test tube; drain the remainder of the water from the dough. Add more water to the bowl. Again knead the dough under the clean water. Examine the material in the cloth. What is its color? Feel and p

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LESSON CXXXVII

LESSON CXXXVII

BREADS OTHER THAN WHEAT.—As mentioned previously, wheat is the most popular grain in this country, largely because we are most used to it, not because it is a better food than other cereals. The use of different starchy materials and grains, especially the whole cereals, is advised to give variation not only in flavor, but in nutritive content. Yeast breads containing cereals other than wheat are more satisfactory in texture and in size of loaf when they are made by combining some wheat with the

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PLAIN ROLLS OR BISCUITS

PLAIN ROLLS OR BISCUITS

For rolls or biscuits use the recipe for Bread, adding twice the quantity of fat, and using milk for part of the liquid. Or they may be made by kneading more fat into any bread dough. Knead well after the first rising; then cut into pieces half the size of an egg, and shape into balls. Place the balls some distance apart in a pan or place the balls so that one touches another. The latter plan of placing in the pan produces biscuits having a small amount of crust. Allow the biscuits to rise to do

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RELATED WORK

RELATED WORK

THE YOUNG GIRL.—Adolescence is a period of great activity and growth. Much physical development characterizes the years of youth. During the time of rapid growth, it is very easy to acquire craving not only for sweets, but for condiments and highly seasoned and spiced foods and for foods of decided and contrasting flavor. As previously explained, such foods used excessively are harmful. It is especially necessary that a girl growing into womanhood use foods which furnish building and energy- giv

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LESSON CXL

LESSON CXL

Plan [Footnote 111: See Footnote 72] a day's diet containing the kinds of foods suitable for you and other members of your class and furnishing sufficient Calories to meet the energy-requirement of girls of your age. (Follow the suggestions given in Lesson CV and CXXXIX.) Determine the per cent of the total Calories produced by Calories derived from protein. Compute the cost of the meal. Cook and serve one of the meals of the day's diet. Follow the English or family style of serving,—either with

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MENU

MENU

Bread (or Raised Biscuits) Cranberry Jelly (or Fruit Sauce) See Lesson XIV for suggestions regarding the preparation of the lesson....

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LESSON CXLII

LESSON CXLII

HOME PROJECTS [Footnote 112: See Lesson IX.] SUGGESTIONS FOR HOME WORK.—Bake yeast bread or raised biscuits at your home at least once a week. SUGGESTED AIMS: (1) To improve the quality of the bread. Score your products each time you prepare them. By careful observation and by consultation with your teacher, determine the cause of any undesirable quality your breads may have and then strive at the next baking to correct your mistakes. (2) To compare homemade and baker's bread. Determine the weig

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DIVISION FOURTEEN

DIVISION FOURTEEN

COMPARISON OF SPONGE CAKE AND POPOVERS.—See the recipe for Popovers. Compare it with the recipe for Sponge Cake I. 4 egg yolks 1 cupful sugar 1 teaspoonful lemon juice Grated rind of 1/2 lemon 4 egg whites 1/2 teaspoonful salt 1 cupful flour What two ingredients are similar in these recipes? What ingredients does Sponge Cake contain which do not exist in Popovers? What ingredients in Popovers are omitted in Sponge Cake? Note the number of eggs in each. What is the wetting material in Popovers? I

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LESSON CXLIV

LESSON CXLIV

CLASSES OF CAKES.—Cakes are commonly divided into two classes: ( a ) Cakes without fat and ( b ) Cakes containing fat. Sponge Cake is an example of the first class and the One-egg Cake given below is an example of the second class. The method of mixing cakes containing fat differs from the method of mixing cakes without fat. The temperature of the oven and the length of time required for baking also differ for the two classes of cakes. COMPARISON OF ONE-EGG CAKE AND MUFFINS.—See the recipe for P

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LESSON CXLV

LESSON CXLV

The "Conventional" method of mixing cake is as follows: Cream the fat; then gradually add the sugar. Cream the mixture. Add egg yolks that have been beaten until light. Add the flavoring. Then add some of the milk and part of the dry ingredients. Repeat until all the milk and dry ingredients have been added. Beat the mixture thoroughly. Cut and fold in the whites of the eggs quickly; then turn into oiled pans. Bake layer cakes at 375 degrees F., and loaf cakes at 350 degrees F. 2 cupfuls flour 2

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CHOCOLATE CAKE

CHOCOLATE CAKE

2 cupfuls flour 3 teaspoonfuls baking powder 1/2 to 1 teaspoonful salt 2 ounces chocolate or 1/3 cupful cocoa 1/2 cupful water 1/4 teaspoonful baking soda 2 eggs 1 1/2 cupfuls sugar 1/2 cupful milk 1 teaspoonful vanilla 1/3 cupful fat Cook the chocolate or cocoa in the water until a smooth paste is formed, stirring constantly while cooking. Cool, and add the baking soda. Beat the egg yolks and whites separately. Mix as plain cake, adding the chocolate mixture after the egg yolks have been mixed

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LESSON CXLVII

LESSON CXLVII

CLASSES OF COOKIES.—Cooky mixture may be thin like a drop batter and dropped by spoonfuls on to a pan or it may be about as stiff as a soft dough and rolled and then cut into rounds or other shapes. Hence cookies may be classified as: (1) Drop Cookies. (2) Cut or Rolled Cookies. TEXTURE OF COOKIES.—Drop cookies may or may not contain fat. Cut or rolled cookies usually contain fat. Since a dough is prepared in making the latter kind of cookies, fat is needed to make the mixture sufficiently tende

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LESSON CXLVIII

LESSON CXLVIII

OMITTING EGGS IN CAKE.—It was previously stated that 2 teaspoonfuls of baking powder are required to leaven 1 cupful of flour when no eggs are used. The statement was also made that the quantity of baking powder is reduced when eggs are used. Hence cakes made with eggs require less than the proportionate quantity of leavening given above. When eggs are omitted in a cake, it is necessary to use 2 teaspoonfuls of baking powder (or its equivalent) for each cupful of flour. The flavor of cakes is us

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RELATED WORK

RELATED WORK

The luncheon box most commonly used is of pasteboard or tin. Both these materials have advantages and disadvantages. Bread and cake are prevented from drying out when placed in a tightly covered tin box. On the other hand, food odors are retained and one pronounced odor may permeate all of the foods. But since dry bread is unpalatable, the tin box is considered more satisfactory. It should be kept clean and free from odors, should be emptied of its contents every day, washed (scalded often), and

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LESSON CL

LESSON CL

Plan [Footnote 115: See Footnote 72.] box luncheons. Make sandwiches and other foods for the luncheon box. Fill one or more luncheon boxes according to plans....

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MENU

MENU

Cake (for Cottage Pudding) Vanilla Sauce Cocoa See Lesson XIV for suggestions regarding the preparation of the lesson....

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LESSON CLII

LESSON CLII

HOME PROJECTS [Footnote 116: See Lesson IX] SUGGESTIONS FOR HOME WORK.—Bake cake or cookies at least once a week. If eggs are high in price, bake cake without eggs or bake One-egg Cake. SUGGESTED AIMS: (1) To improve the quality of cake. As suggested in a previous Home Project, score your product, determine the cause of any undesirable quality, and then avoid your error at the next baking. (2) To compare homemade and baker's cake. Determine the weight and cost of homemade and baker's cake. Compa

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DIVISION FIFTEEN

DIVISION FIFTEEN

PASTRY.—Good pastry is: ( a ) light, ( b ) flaky or friable, and ( c ) tender. The lightness of pastry is largely dependent upon the temperature of the ingredients. All the materials should be cold, so that the expansion in baking may be as great as possible. In order to keep the ingredients cold and the fats solid, a knife (instead of the fingers) should be used in mixing. It is well to chill pastry by placing it on the ice before rolling out. The lightness of pastry is dependent somewhat upon

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LESSON CLIV

LESSON CLIV

DIGESTION OF PASTRY.—As previously mentioned (see Frying and Digestion ), when fats are heated to a high temperature, they decompose. The products of this decomposition are less readily digested than is fat before it is decomposed. Hence in fried foods, the fat is made somewhat indigestible. Thus it is much better to spread uncooked fat over hot potatoes than to combine the two foods by frying the potatoes. Fat is the most slowly digested of all foodstuffs. Hence a combination of fat and carbohy

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LESSON CLV

LESSON CLV

TWO CRUSTS.—If both upper and lower crusts are used in making a pie, the lower crust should be placed inside the pan. The filling should be added, the edge of the crust moistened, and the upper crust placed over the pie and pressed around the edges. Then the edges should be trimmed. As was mentioned before, upper crusts should always be cut in several places for the escape of steam. Sometimes a half-inch strip of pastry is placed around the edge of the under crust before placing the upper crust.

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RELATED WORK

RELATED WORK

PERFECT FOOD FOR INFANTS.—Nature in her wisdom provides ideal food for the infant,—mother's milk. No perfect substitute has been found for it. It is most unfortunate when a child is denied this food. It has been found [Footnote 117: See "Feeding the Family," by Mary Swartz Rose, Ph.D., p. 98.] that babies fed with mother's milk are much less likely to contract disease and much more apt to grow to maturity. A mother's milk is adapted to the needs of her child. It agrees with the infant and nouris

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LESSON CLVII

LESSON CLVII

Modify cow's milk according to a formula secured from a physician or baby's dispensary. Pasteurize milk....

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MENU

MENU

Baked Sweet Potatoes or Scalloped Potatoes Apple Dumpling (made with pastry or biscuit dough) See Lesson XIV, for suggestions regarding the preparation of the lesson....

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LESSON CLIX

LESSON CLIX

HOME PROJECTS [Footnote 119: See Lesson IX.] SUGGESTIONS FOR HOME WORK.—If pies are served in your home, bake at least one pie a week. In case pies are not used, bake cake in which different quantities of fat are used. SUGGESTED AIMS: (1) To compare One- and Two-crust Pies. Prepare each kind. Determine the difference in cost, time of preparation, and quality of the crust of each. Which kinds of pies do you consider more successful in regard to quality? Which is cheaper? Which kind meets the appr

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DIVISION SIXTEEN

DIVISION SIXTEEN

EXPERIMENT 79: MIXTURES FOR FREEZING.—Prepare 2 cupfuls of cracked ice. Place 1 cupful of the cracked ice in each of two bowls. To one bowl of ice add 1/3 cupful of rock salt, and mix thoroughly. Insert thermometers into both bowls and note temperature. What effect does the salt have upon the temperature of the ice? Allow the ice mixture to stand a few minutes, then observe the difference in the condition of the ice in the two bowls. Besides lowering the temperature, what does the salt do to the

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LESSON CLXI

LESSON CLXI

Frozen desserts consist of: ( a ) Plain Ice Cream .—Cream, sugar, and flavoring. This is sometimes called Philadelphia Ice Cream. ( b ) French Ice Cream .—Custard, cream, and flavoring. On the continent, this frozen mixture is called Neapolitan Ice Cream. In this country, three kinds of frozen mixtures served together make up what is termed Neapolitan Ice Cream. ( c ) Mousse .—Whipped cream, folded into various sweetened and flavored mixtures, placed in a mold, and packed in ice and salt, but no

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LESSON CLXIII

LESSON CLXIII

Plan [Footnote 121: See Footnote 72.] a day's feeding for a child of five years, meeting the total energy and the protein requirements. Prepare these foods....

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MENU

MENU

Creamed Vegetable Apricot Dainty Coffee See Lesson XIV for suggestions regarding the preparation of the lesson....

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LESSON CLXV

LESSON CLXV

HOME PROJECTS [Footnote 122: See Lesson IX.] SUGGESTIONS FOR HOME WORK.—Plan a week's diet for a small sister, brother, or other child in whom you are interested. (Follow suggestions given in Lesson CLXII.) Calculate the total Calorific value and Calories derived from protein. Does your menu consist of foods which furnish the proper Calorific value and Calories derived from protein? SUPPOSED AIMS: (1) If your menus do not conform to the requirements, to change them so as to meet the requirements

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DIVISION SEVENTEEN

DIVISION SEVENTEEN

WHY FOODS SPOIL.—Most foods spoil or change readily,—fruits decay, milk sours, butter becomes rancid, and meat putrefies. Knowledge concerning the spoiling of foods makes it possible for the housekeeper to preserve foods from one season to another; it gives her the assurance that her preserved fruit will "keep." The decay of foods is due largely to the existence of minute vegetable organisms or microorganisms. These microorganisms are molds, yeasts, and bacteria. The molds (see Figure 88) are vi

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LESSON CLXVII

LESSON CLXVII

JARS FOR CANNED FRUIT.—There are many types of fruit jars. Glass jars rather than metal cans should be used for home canning. Jars should be constructed so that there is no contact of the fruit with metal, hence a jar having a glass cover is desirable. A large opening, simple construction, ease in cleaning, and perfect sealing are characteristics of good fruit jars. Glass jars should be tested before using: Partly fill the jar with water, adjust the rubber and cover, seal, invert the jar. Examin

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LESSON CLXVIII

LESSON CLXVIII

EXPERIMENT 93: THE USE OF SUGAR AS A PRESERVATIVE.—Place 2 thin slices of fresh fruit in a sauce dish. Sprinkle one of the slices generously with sugar. Set the sauce dish aside for at least 24 hours. Examine. What change has taken place in the fruit without sugar? What has caused the change? Compare the sugared fruit with that without sugar. What conclusion can be drawn concerning the use of sugar in preserving fruit? Sugar was mentioned as one of the preservatives used in the preservation of f

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LESSON CLXIX

LESSON CLXIX

EXPERIMENT 94: PECTIN IN FRUIT JUICE.—Put a few grapes, slices of apple, or cranberries in a small saucepan, and add enough water to cover and cook until the fruit is tender and soft enough to mash. Strain the cooked fruit through cheese-cloth. Put 1 teaspoonful of the extracted fruit juice in a saucer, add an equal quantity of alcohol. [Footnote 126: Either grain (ethyl), wood (methyl), or denatured alcohol may be used. Both wood and denatured alcohol are poisonous . If they are used for testin

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LESSON CLXX

LESSON CLXX

SPICES AND VINEGAR ARE PRESERVATIVES OF FOODS. Not all spices, however, have equal preservative power. It has been found that cinnamon and cloves aid in food preservation, but that pepper and ginger have very little, if any, preservative power. In the lesson on Flavoring Materials: Food Adjuncts , it was mentioned that spices and condiments should be used sparingly in the diet, hence spiced fruits and pickles should have only occasional use. There is no doubt that lemon juice or other tart fruit

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LESSON CLXXI

LESSON CLXXI

MICROORGANISMS IN THE SPORE FORM.—Many microorganisms are destroyed by heating them for a few minutes to boiling temperature. However, some microorganisms have a peculiar power of retaining life under most adverse conditions. When subjected to extreme heat or cold, intense drying, or when there is lack of food, certain microorganisms assume a spore form, i.e. they cease growing and reproducing, and are able to undergo conditions which would readily kill microorganisms in the active form. Some mi

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LESSON CLXXII

LESSON CLXXII

ADVANTAGES OF DRYING FOODS.—While preserving foods by drying does not take the place of canning foods and storing them in jars or cans, it has certain advantages, viz.: 1. Little storage space is required for dried foods. 2. Dried foods can be stored in containers that cannot be used for canning. When foods are dried, they may be reduced in bulk as much as 90 per cent; for example, 10 pounds of fresh food may be reduced to 1 pound of dried food. By this reduction no food value is lost, and the f

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RELATED WORK

RELATED WORK

SELECTION OF FOODS FOR THE SICK.—Methods of preparation of food for the sick differ somewhat from methods of preparation of food for those in health. The chief difference is in the selection of the foods to be prepared. In severe illness the physician prescribes definitely the diet of the patient. In the absence of a trained nurse, it is the home-keeper's work to follow the physician's directions and to prepare such foods as can readily be digested. Often the home-keeper not only prepares, but s

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LESSON CLXXIV

LESSON CLXXIV

Plan [Footnote 135: See Footnote 72.] menus for the sick and for the convalescent. Prepare the foods and arrange them on trays....

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MENU

MENU

Cream of Potato Soup Croutons Baked Custard See Lesson XIV for suggestions regarding the preparation of the lesson....

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LESSON CLXXVI

LESSON CLXXVI

HOME PROJECTS [Footnote 136: See Lesson IX.] SUGGESTIONS FOR HOME WORK.—Can fruit or vegetables, or make marmalades, jellies, etc. If possible, select the fruits or vegetables at market. SUGGESTED AIMS: (1) To compare home-canned and factory-canned products. Determine the difference in cost per pint or quart. Compare the difference in flavor and appearance. (2) To compare the yield of fruit made into jam or conserve and jelly. Note the weight of the fruit, sugar, and other ingredients before pre

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CRANBERRY SAUCE

CRANBERRY SAUCE

1 quart (1 pound) cranberries 2 cupfuls water 2 cupfuls sugar Salt Pick over and wash the cranberries. Cook them in water until they are soft and the skins are broken. Remove from the fire; strain if desired, add the sugar and salt, and stir until dissolved. Set aside to cool. 1 quart (1 pound) cranberries 1 cupful water 2 cupfuls sugar Salt Prepare and cook the cranberries in water, as for Cranberry Sauce. Press through a strainer, add the sugar and salt, and mix well. Without further cooking p

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PLUM PUDDING

PLUM PUDDING

2 cupfuls soft bread crumbs 1/4 teaspoonful baking soda 2 teaspoonfuls baking powder 1/8 teaspoonful cloves 1/2 teaspoonful cinnamon 1/4 teaspoonful salt 1/2 cupful suet 1/2 cupful molasses 1 egg 3/4 cupful milk 1/2 cupful currants 1/2 cupful raisins To prevent suet from sticking while being chopped, sprinkle it with a little flour. Use a meat grinder, or a chopping bowl and knife, to chop the suet. Beat the eggs lightly and add the milk to them. The currants and raisins should be cleaned as dir

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LESSON III

LESSON III

THE USE OF CANDY IN DIET.—Candy is an energy-giving food, but, unfortunately perhaps, it is not (at all times) a most desirable energy- giving food. Sugar exists in candy in concentrated form. As stated previously, such sugar is irritating to the organs of digestion. Sugar is contained in large quantity in some fruits, especially in dried fruits, figs, dates, prunes, etc. These fruits are a much better source of sweets for children than is candy, because they do not contain as much sugar, and ha

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LESSON IV

LESSON IV

SUGAR AND GLUCOSE.—Granulated sugar and glucose differ in taste and composition. Granulated sugar is crystalline in structure, while commercial glucose exists in the form of a heavy sirup, i.e. is non-crystalline in form. In many candies, a creamy consistency is desired. This is not possible, if all the sugar of the candy exists in coarse crystalline form. Hence in the making of candy from granulated sugar, it is desirable to add glucose or sirup to granulated sugar or to change some of the crys

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APPENDIX

APPENDIX

In using this text, the teacher may follow the order of presenting a lesson which she considers most satisfactory. She may prefer to preface processes of cooking with a discussion of foods and reasons for the steps involved in the processes, or she may consider it advisable to have the pupils do the cooking and discuss foods and methods later. In case both the so-called "theory" and practical work are undertaken in the same lesson, the time required to cook the food often determines the order of

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