School and Home Cooking by Carlotta C. Greer Published: 1920
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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. 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
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. 8. Simmering and boiling of 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.
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.
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