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"The Project Gutenberg EBook of School and Home Cooking, by Carlotta C. Greer Copyright laws are changing all over the world. Be sure to check the copyright laws for your country before downloading or redistributing this or any other Project Gutenberg eBook. This header should be the first thing seen when viewing this Project Gutenberg file. Please do not remove it. Do not change or edit the header without written permission. Please read the "legal small print," and other information about the eBook and Project Gutenberg at the bottom of this file. Included is important information about your specific rights and restrictions in how the file may be used. You can also find out about how to make a donation to Project Gutenberg, and how to get involved. **Welcome To The World of Free Plain Vanilla Electronic Texts** **eBooks Readable By Both Humans and By Computers, Since 1971** *****These eBooks Were Prepared By Thousands of Volunteers!***** Title: School and Home Cooking Author: Carlotta C. Greer Release Date: November, 2004 [EBook #6912] [Yes, we are more than one year ahead of schedule] [This file was first posted on February 10, 2003] Edition: 10 Language: English Character set encoding: ASCII *** START OF THE PROJECT GUTENBERG EBOOK SCHOOL AND HOME COOKING *** Produced by Clare Elliott, Charles Franks and the Online Distributed Proofreading Team. [Illustration: _By permission of Harrison H Dodge, Superintendent_ A CORNER OF WASHINGTON'S KITCHEN AT MOUNT VERNON] SCHOOL AND HOME COOKING BY CARLOTTA C. GREER HEAD OF THE DEPARTMENT OF FOODS AND HOUSEHOLD MANAGEMENT, EAST TECHNICAL HIGH SCHOOL CLEVELAND, OHIO 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 foodstuff may be considered a logical arrangement, the method of arrangement of the content of each division and the method of approach of each lesson is psychological. The manipulative processes and kinds of dishes are sufficiently varied to arouse and sustain the interest of a pupil. Experience with pupils in the classroom shows that their interest in any subject cannot be awakened by using a list or classification involving technical terms in introducing the subject. For this reason a classification of the foodstuffs is not placed at the beginning of the text; they are classified after each is considered. At the close of each division of the text there is placed a group of lessons called _Related Work_, which includes table service lessons, home projects, and meal cooking. _Table service_ lessons are introduced in this way to emphasize the fact that a complete meal should be prepared before all types of foods are studied and manipulative processes are performed. The _cost_ and _food value_ of meals are considered in conjunction with their preparation. Wise _selection_ and thrifty _buying_ of foods are also treated in these lessons. _Home projects_ which progressive teachers have found effective in making home economics function in the home--one of the goals to be attained in democratic education--contain suggestive material which may be adapted to the particular needs of the pupils in their homes. An adaptation of the "meal method," _i.e., meal cooking_, is used both for the purpose of reviewing processes of cooking, and also for gaining skill and speed in the preparation of several foods at the same time. _Experiments_ regarding food preparation and composition and processes of digestion are found in this book. Special care has been taken to state these experiments in terms within the understanding of the pupil and to intersperse definite questions so that a pupil can follow directions, make observations, and draw helpful deductions. The _recipes_ have been adapted from various sources. Where it is possible, without a sacrifice of flavor or food value, the least expensive food materials are used. The more expensive materials are used as sparingly as possible. Definite and practical methods of preparing foods follow the list of ingredients. The recipes have proved satisfactory in the home kitchen. Special thanks are due to Mrs. Mary Swartz Rose, Assistant Professor of Nutrition, Teachers College, Columbia University, for criticizing portions of the text regarding dietetics; to Miss S. Gertrude Hadlow, Head of the Department of English, Longwood High School of Commerce, Cleveland, for valuable suggestions of material formerly prepared which aided in the preparation of this work; to Mrs. Jessie M. Osgood for painstaking reading of the manuscript; and to the following for the use of illustrative material: The Macmillan Company, D. Appleton and Company, William Wood and Company, _The Journal of the American Medical Association, The Journal of Home Economics_, and the United States Department of Agriculture. CLEVELAND, July, 1920. TABLE OF CONTENTS LIST OF ILLUSTRATIONS LIST OF EXPERIMENTS FOREWORD 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. CLXVII. The Principles of Preserving Food Processing with Little or No Sugar--Canned Fruit CLXVIII. Processing with Much Sugar--Preserves, Jams, and Conserves CLXIX. CLXX. CLXXI. CLXXII. Processing with Much Sugar--Jellies Processing with Vinegar and Spices--Relishes Canned Vegetables Dried Vegetables RELATED WORK CLXXIII. The Sick-room Tray CLXXIV. CLXXV. CLXXVI. Preparing Trays for the Sick and Convalescent Review--Meal Cooking Home Projects DIVISION EIGHTEEN SUPPLEMENTARY I. Thanksgiving Sauce II. Thanksgiving Desserts III. Christmas Sweets IV. Christmas Candy APPENDIX Suggestions for Teaching Books for Reference INDEX LIST OF ILLUSTRATIONS 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 burners 14. Gas range, showing direction of draft 15. Cross-section of wickless kerosene stove 16. Electric range 17. Pressure cooker 18. Steam cooker, containing various foods 19. Scene on a tea plantation 20. Tea-ball teapot 21. Coffee berries 22. Coffee percolator 23. Grains of starch 24. A cupful of rice before and after boiling 25. Insulated wall of a refrigerator 26. Fireless cooker, having excelsior packing 27. Fireless cooker, with stone disks 28. Electric fireless cooker 29. Gas range, having fireless cooker attachment, insulated oven and hoods 30. Method of folding filter paper 31. Utensil for steaming,--a "steamer" 32. "Steam" without pressure, and "steam" which has been under pressure 33. Table laid for an informal luncheon 34. Wheel tray 35. How to hold the knife and fork 36. Keeping the fork in the left hand to carry food to the mouth 37. The teaspoon should rest on the saucer 38. How to hold the soup spoon 39. Apparatus to determine the temperature at which eggs coagulate 40. Method of holding pan to turn an omelet on to a platter 41. Cocoa pods 42. Dried bread crumbs 43. Structure of meat 44. Club or Delmonico steak 45. Porterhouse 46. Sirloin,--hip steak 47. Sirloin,--flat bone 48. Sirloin,--round bone 49. First cut prime rib roast 50. Second cut prime rib roast 51. Blade rib roast 52. Chuck rib roast 53. Colonial fireplace, showing a "roasting kitchen" 54. Round 55. Chuck 56. Cuts of beef 57. Rump 58. Cross rib, Boston cut, or English cut 59. Skirt steak; flank steak 60. Fish kettle, showing rack 61. A suggestion for the division of each dollar spent for food 62. The composition of roots and succulent vegetables 63. The composition of butter and other fat-yielding foods 64. The composition of milk and milk products 65. Cuts of veal 66. Cuts of lamb or mutton 67. Lamb chops 68. The composition of fresh and cured meats 69. Cuts of pork 70. The composition of fresh and dried fruits 71. Removing tendons from the leg of a fowl 72. Fowl trussed for roasting,--breast view 73. Fowl trussed for roasting,--back view 74. Composition of fish, fish products, and oysters 75. The composition of eggs and cheese 76. The composition of legumes and corn 77. The composition of bread and other cereal foods 78. Foods containing calcium 79. Foods containing phosphorus 80. Foods containing iron 81. Oven heat regulator 82. Illustrating the amount of heat represented by one Calorie 83. Comparative weights of 100-Calorie portions of food 84. 100-Calorie portions of food 85. Longitudinal section of wheat grain, showing bran, floury part, and germ 86. Growing yeast plants 87. Graduated measure and dipper for measuring the ingredients of modified milk 88. Some species of molds 89. The four types of bacteria 90. Canning foods 91. Rack for holding jars 92. The composition of fruits and fruit products 93. Drier for vegetables or fruits 94. The composition of sugar and similar foods LIST OF EXPERIMENTS 1. Measurement equivalents. 2. Use of the wooden spoon. 3. Lack of draft. 4. Presence of draft. 5. The regulation and purpose of a gas mixer. 6. The dissolving power of water. 7. Presence of gases in water. 9. Tannin in tea. 10. The solubility of granulated sugar in cold water. 11. The solubility of granulated sugar in hot water. 12. The solubility of powdered sugar. 13. The solubility of caramel. 14. The starch test. 15. The effect of cold water on starch. 16. The effect of heat on starch. 17. Stiffening of cooked starch. 18. The structure of starch. 19. Separation of cellulose and starch. 8. Simmering and boiling of water. 20. The difference in the nutritive value of boiled rice and rice cooked over boiling water. 21. Retention of heat. 22. Starch grains and boiling water. 23. Separation of starch grains with cold water. 24. Separation of starch grains with sugar. 25. Separation of starch grains with fat. 26. The change of starch into dextrin. 27. The solubility of dextrin. 28. Starch in cracker. 29. Action of saliva upon starch. 30. The effect of soaking starchy vegetables in water. 31. Temperature at which fats and oils decompose or "burn". 32. Bread fried in "cool" fat. 33. The temperature of fat for frying 34. Saponification of fat 35. Action of oil and water 36. Emulsion of fat 37. The coagulation of egg-white 38. The solubility of albumin 39. Temperature at which eggs coagulate 40. Comparison of cooked and boiled eggs 41. Effect of beating a whole egg 42. Comparison of eggs beaten with a Dover egg beater and with a wire spoon 43. Effect of beating egg yolk and white separately 44. Separation of milk into foodstuffs 45. Scalding milk 46. Comparison of the conducting power of metal and earthenware 47. Effect of rennet on milk 48. Separation of curd and whey 49. Effect of acid on milk 50. Division of muscle 51. Effect of dry heat on (_a_) connective tissue, (_b_) muscle fiber 52. Effect of moisture and heat on (_a_) connective tissue, (_b_) muscle fiber 53. Comparison of starch and dextrin for thickening 54. Effect of cold water on meat 55. Effect of boiling water on meat 56. Effect of salt on meat 57. Effect of cold water on gelatine 58. Effect of hot water on gelatine 59. Effect of soaking fish in water 60. Effect of boiling fish rapidly 61. Effect of acid on milk 62. Neutralization of acid by means of soda 63. Protein in oyster liquor 64. Leavening with steam and air 65. Comparison of thick and thin quick breads 66. Preparation of flour for quick breads 67. Action of baking soda on sour milk 68. Chemical change 69. Quantity of baking soda to use with sour milk 70. Action of baking soda on molasses. 71. Quantity of baking soda to use with molasses. 72. Effect of cold water on a mixture of cream of tartar and baking soda. 73. Effect of hot water on a mixture of cream of tartar and baking soda. 74. Effect of hot water on baking powder. 75. Starch in baking powder. 76. Comparison of the time of action of different types of baking powders. 77. Conditions for growth of the yeast plant. 78. Protein in flour. 79. Mixtures for freezing. 80. Effect of air, light, and drying upon the growth of molds. 81. Effect of moisture and light upon the growth of molds. 82. Effect of moisture and darkness upon the growth of molds. 83. Effect of moisture and low temperature upon the growth of molds. 84. Growth of molds on cut fruit. 85. Growth of molds upon whole fruits. 86. Growth of molds on other foods. 87. Growth of molds upon wood. 88. Growth of molds upon cloth. 89. Contamination of fresh food by means of moldy food. 90. Growth of bacteria. 91. Effect of boiling upon the growth of bacteria. 92. Effect of preservatives on the growth of bacteria. 93. Use of sugar as a preservative. 94. Pectin in fruit juice. 95. Pectin in the inner portion of orange and lemon peel. [Illustration: BLEST BE THE FEAST WITH SIMPLE PLENTY CROWNED] FOREWORD One of the slogans of the World War,--"Food will win the War,"--showed that food was much more important than man..."

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