School and Home Cooking

School and Home Cooking

What is included?

CONTENTS.

    DIVISION ONE

INTRODUCTION

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

DIVISION TWO

BODY-REGULATING FOOD--WATER

VII. Water and Beverages (A)

VIII. Water and Beverages (B)

RELATED WORK

IX. Home Projects

X. Afternoon Tea

DIVISION THREE

BODY-BUILDING AND BODY-REGULATING FOODS,--RICH IN ASH (MINERAL MATTER)

XI. Fresh Vegetables (A)

XII. Fresh Vegetables (B)

XIII. Fresh Fruits

RELATED WORK

LESSON

XIV. Review: Meal Cooking

XV. Home Projects

DIVISION FOUR

ENERGY-GIVING OR FUEL FOODS,--RICH IN CARBOHYDRATES

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

RELATED WORK

XXX. Dining Room Service

XXXI. Cooking and Serving Breakfast

XXXII. Review: Meal Cooking

XXXIII. Home Projects

DIVISION FIVE

ENERGY-GIVING OR FUEL FOODS,--RICH IN FATS AN OILS

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

RELATED WORK

XXXVIII. Dining Room Courtesy

XXXIX. Cooking and Serving Breakfast

XL. Review: Meal Cooking

XLI. Home Projects

DIVISION SIX

ENERGY-GIVING AND BODY-BUILDING FOODS,--RICH IN PROTEIN

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)

LIX. Structure of Beef--Methods of Cooking Tender Cuts

LX. Beef: Methods of Cooking Tender Cuts (Applied to Chopped Beef) (A)

LXI. Beef: Methods of Cooking Tender Cuts (Applied to Chopped Beef) (B)

LXIL. Beef: Methods of Cooking Tough Cuts (A)

LXIII. Beef; Methods of Cooking Tough Cuts (B)

LXIV. Beef: Methods of Cooking Tough Cuts (C)

LXV. Beef: Methods of Cooking Tough Cuts (D)

LXVI. Beef: Uses of Cooked Beef

LXVII. Gelatine (A)

LXVIIL. Gelatine (B)

LXIX. Fish (A)

LXX. Fish (B)

LXXI. Fish (C)

LXXII. Legumes (A)

LXXIII. Legumes (B)

LXXIV. Legumes (C)

RELATED WORK

LXXV. Cost of Food

LXXVI. Cooking and Serving a Breakfast

LXXVII. Review: Meal Cooking

LXXVIII. Home Projects

DIVISION SEVEN

HEALTH AND GROWTH-PROMOTING FOODS,--RICH IN VITAMINES

LXXIX. Vitamines--Vegetables of Delicate Flavor

LXXX. Vitamines--Vegetables of Strong Flavor

LXXXI. Salads (A)

LXXXII. Salads (B)

LXXXIII. Classification of Foodstuffs

RELATED WORK

LXXXIV. Selecting Food

LXXXV. Cooking and Serving a Luncheon or Supper

LXXXVL. Review: Meal Cooking

LXXXVII. Home Projects

DIVISION EIGHT

FLAVORING MATERIALS: FOOD ADJUNCTS

LXXXVIII. Food Adjuncts--Dishes Containing Food Adjuncts

RELATED WORK

LXXXIX. Spending for Food

XC. Cooking and Serving a Luncheon or Supper

XCI. Review: Meal Cooking

XCII. Home Projects

DIVISION NINE

FOOD COMBINATIONS

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

RELATED WORK

CV. Menu-making

CVI. Planning, Cooking, and Serving a Luncheon or Supper

CVII. Review: Meal Cooking

CVIII. Home Projects

DIVISION TEN

QUICK BREADS: POUR BATTERS

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

RELATED WORK

CXVI. Measurement of the Fuel Value of Foods

CXVII. Planning, Cooking, and Serving a Dinner

CXVIII. Review: Meal Cooking

CXIX. Home Projects

DIVISION ELEVEN

QUICK BREADS: DROP BATTERS

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

RELATED WORK

CXXIV. Food Requirement

CXXV. Planning, Cooking, and Serving a Dinner

CXXVI. Review: Meal Cooking

CXXVII. Home Projects

DIVISION TWELVE

QUICK BREADS: SOFT DOUGHS

CXXVIII. Method of Mixing Fat in Quick Breads--Drop Biscuit

CXXIX. Quantity of Fat in Quick Breads--Short Cake

CXXX. "Cut" Biscuit

RELATED WORK

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.

DIVISION THIRTEEN

YEAST BREADS: STIFF DOUGHS

CXXXV. Yeast--Loaf Bread.

CXXXVI. Wheat Flour--Bread Sponge.

CXXXVII. Modifications of Plain White Bread.

CXXXVIII. Rolls and Buns.

RELATED WORK

CXXXIX. Food for Girls and Boys.

CXL. Planning a Day's Diet--Cooking and Serving a Meal.

CXLI. Review: Meal Cooking.

CXLII. Home Projects.

DIVISION FOURTEEN

CAKE

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

RELATED WORK

CXLIX. The Luncheon Box

CL. Planning and Preparing Box Luncheons

CLI. Review--Meal Cooking

CLII. Home Projects

DIVISION FIFTEEN

PASTRY

CLIII. Pies with Under Crust

CLIV. Pies with Upper Crust

CLV. Two-crust Pies

RELATED WORK

CLVI. Infant Feeding

CLVII. Modifying Milk

CLVIII. Review--Meal Cooking

CLIX. Home Projects

DIVISION SIXTEEN

FROZEN DESSERTS

CLX. Method of Freezing--Water Ice

CLXI. Frozen Creams

RELATED WORK

CLXII. Diet for Young Children

CLXIII. Planning and Preparing Menus for Children

CLXIV. Review--Meal Cooking

CLXV. Home Projects

DIVISION SEVENTEEN

FOOD PRESERVATION

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

RELATED WORK

CLXXIII. The Sick-room Tray

CLXXIV. Preparing Trays for the Sick and Convalescent

CLXXV.   Review--Meal Cooking

CLXXVI. Home Projects

DIVISION EIGHTEEN

SUPPLEMENTARY

I. Thanksgiving Sauce

II. Thanksgiving Desserts

III. Christmas Sweets

IV. Christmas Candy

APPENDIX

Suggestions for Teaching

Books for Reference