PREFACE
TABLE OF CONTENTS LIST OF ILLUSTRATIONS LIST OF EXPERIMENTS FOREWORD DIVISION ONE INTRODUCTION
SCHOOL AND HOME COOKING DIVISION ONE INTRODUCTION LESSON I BAKED APPLES DISH-WASHING
LESSON II MEASUREMENTS STUFFED AND SCALLOPED TOMATOES
LESSON III FUELS AND COMBUSTION SAUTED AND BAKED SQUASH
LESSON IV
LESSON V GAS RANGES SCALLOPED FRUIT
LESSON VI STOVES AND HEATING DEVICES STUFFED PEPPERS, BUTTERSCOTCH APPLES
DIVISION TWO BODY-REGULATING FOOD: WATER LESSON VII WATER AND BEVERAGES (A)
LESSON VIII WATER AND BEVERAGES (B)
RELATED WORK LESSON IX
LESSON X AFTERNOON TEA
DIVISION THREE BODY-BUILDING AND BODY-REGULATING FOODS, RICH IN
LESSON XII FRESH VEGETABLES (B)
LESSON XIII FRESH FRUITS
RELATED WORK LESSON XIV REVIEW: MEAL COOKING
LESSON XV
DIVISION FOUR ENERGY-GIVING OR FUEL FOODS, RICH IN CARBOHYDRATES LESSON XVI SUGAR: DIGESTION OF SUGAR
LESSON XVII SUGAR-RICH FRUITS: DRIED FRUITS (A)
LESSON XVIII SUGAR-RICH FRUITS: DRIED FRUITS (B)
LESSON XIX CEREALS: STARCH AND CELLULOSE
LESSON XX CEREALS: RICE (A)
LESSON XXI CEREALS: RICE (B) RICE PUDDING
LESSON XXII CEREALS AND THE FIRELESS COOKER
LESSON XXIII CEREALS FOR FRYING OR BAKING "FRIED" OR BAKED MUSH
LESSON XXIV POWDERED CEREALS USED FOR THICKENING
LESSON XXV TOAST: DIGESTION OF STARCH
LESSON XXVI ROOT VEGETABLES (A)
LESSON XXVII ROOT VEGETABLES (B)
LESSON XXVIII ROOT VEGETABLES (C)
LESSON XXIX STARCHY FOODS COOKED AT HIGH TEMPERATURE
RELATED WORK LESSON XXX
LESSON XXXI COOKING AND SERVING BREAKFAST
LESSON XXXII REVIEW: MEAL COOKING MENU
LESSON XXXIII
DIVISION FIVE ENERGY-GIVING OR FUEL FOODS, RICH IN FATS AND OILS LESSON XXXIV FAT AS A FRYING MEDIUM
LESSON XXXV FAT AS A FRYING MEDIUM FOOD FATS
LESSON XXXVI FAT AS A FRYING MEDIUM DIGESTION OF FAT
LESSON XXXVII FAT SAVING
RELATED WORK LESSON XXXVIII DINING ROOM COURTESY THE VALUE OF GOOD TABLE MANNERS
LESSON XXXIX COOKING AND SERVING BREAKFAST
LESSON XL REVIEW: MEAL COOKING MENU
LESSON XLI
DIVISION SIX ENERGY-GIVING AND BODY-BUILDING FOODS, RICH IN PROTEIN LESSON XLII
LESSON XLIII EGGS: DIGESTION OF PROTEIN
LESSON XLIV EGGS: OMELETS (A)
LESSON XLV EGGS: OMELETS (B) WHITE SAUCE OMELET
LESSON XLVI MILK
LESSON XLVII MILK WITH COCOA AND CHOCOLATE
LESSON XLVIII MILK AND CREAM
LESSON XLIX CREAM SOUPS (A)
LESSON L CREAM SOUPS (B)
LESSON LI MILK THICKENED WITH EGG (A)
LESSON LII MILK THICKENED WITH EGG (B) FLOATING ISLAND
LESSON LIII MILK THICKENED WITH EGG (C) APRICOT DAINTY
LESSON LIV MILK THICKENED WITH EGG AND STARCHY MATERIALS (A)
LESSON LV MILK THICKENED WITH EGG AND STARCHY MATERIALS (B) CORN CUSTARD
LESSON LVI MILK THICKENED WITH EGG AND STARCHY MATERIALS (C)
LESSON LVII CHEESE (A)
LESSON LVIII CHEESE (B)
LESSON LIX STRUCTURE OF BEEF METHODS OF COOKING TENDER CUTS
LESSON LX BEEF: METHODS OF COOKING TENDER CUTS (APPLIED TO CHOPPED BEEF) (A)
LESSON LXI BEEF: METHODS OF COOKING TENDER CUTS (APPLIED TO CHOPPED BEEF) (B) STUFFED MEAT ROAST
LESSON LXII BEEF: METHODS OF COOKING TOUGH CUTS (A)
LESSON LXIII BEEF: METHODS OF COOKING TOUGH CUTS (B)
LESSON LXIV BEEF: METHODS OF COOKING TOUGH CUTS (C) ROLLED BEEFSTEAK
LESSON LXV BEEF: METHODS OF COOKING TOUGH CUTS (D) SWISS STEAK
LESSON LXVI BEEF: USES OF COOKED BEEF
LESSON LXVII GELATINE (A)
LESSON LXVIII GELATINE (B) SNOW PUDDING
LESSON LXIX FISH (A)
LESSON LXX FISH (B)
LESSON LXXI FISH (C) PLANKED (BROILED) FISH
LESSON LXXII LEGUMES (A)
LESSON LXXIII LEGUMES (B) BEAN SOUP
LESSON LXXIV LEGUMES (C) BEAN ROAST
RELATED WORK LESSON LXXV COST OF FOOD
LESSON LXXVI COOKING AND SERVING A BREAKFAST
LESSON LXXVII REVIEW: MEAL COOKING MENU
LESSON LXXVIII
DIVISION SEVEN HEALTH AND GROWTH-PROMOTING FOODS, RICH IN
LESSON LXXX VITAMINES VEGETABLES OF STRONG FLAVOR
LESSON LXXXI SALADS (A)
LESSON LXXXII SALADS (B) STUFFED EGGS
LESSON LXXXIII CLASSIFICATION OF THE FOODSTUFFS
RELATED WORK LESSON LXXXIV SELECTING FOOD
LESSON LXXXV COOKING AND SERVING A LUNCHEON OR SUPPER
LESSON LXXXVI REVIEW: MEAL COOKING MENU
LESSON LXXXVII
DIVISION EIGHT FLAVORING MATERIALS: FOOD ADJUNCTS LESSON
RELATED WORK LESSON LXXXIX SPENDING FOR FOOD
LESSON XC COOKING AND SERVING A LUNCHEON OR SUPPER
LESSON XCI REVIEW: MEAL COOKING MENU
LESSON XCII
DIVISION NINE FOOD COMBINATIONS LESSON XCIII VEGETABLES WITH SALAD DRESSING (A)
LESSON XCIV VEGETABLES WITH SALAD DRESSING (B)
FOOD COMBINATIONS LESSON XCV FISH SALAD AND SALAD ROLLS SALMON OR TUNNY SALAD
LESSON XCVI CREAM OF TOMATO SOUP AND CHEESE STRAWS
LESSON XCVII VEAL AND POTATOES
LESSON XCVIII MUTTON AND LAMB DISHES
LESSON XCIX PORK, VEGETABLES, AND APPLE SAUCE
LESSON C CHICKEN AND RICE
LESSON CI CHICKEN AND PEAS CHICKEN CROQUETTES
LESSON CII OYSTER DISHES
LESSON CIII MEAT-SUBSTITUTE DISHES
LESSON CIV MEAT EXTENDERS AND ONE-DISH MEALS
RELATED WORK LESSON CV MENU-MAKING
LESSON CVI PLANNING, COOKING, AND SERVING A LUNCHEON OR SUPPER
LESSON CVII REVIEW: MEAL COOKING MENU
LESSON CVIII
DIVISION TEN QUICK BREADS: POUR BATTERS LESSON CIX LEAVENING WITH STEAM AND AIR. POPOVERS
LESSON CX LEAVENING WITH BAKING SODA AND SOUR MILK: SPIDER CORN BREAD
LESSON CXI LEAVENING WITH BAKING SODA, SOUR MILK, AND MOLASSES: GINGERBREAD
LESSON CXII LEAVENING WITH BAKING POWDER: GRIDDLE CAKES
LESSON CXIII LEAVENING WITH BAKING SODA, SOUR MILK, AND BAKING POWDER: SOUR MILK GRIDDLE CAKES
LESSON CXIV LEAVENING WITH BAKING SODA, SOUR MILK, AND CREAM OF TARTAR: STEAMED BROWN BREADS
LESSON CXV FORMULATING RECIPES WAFFLES
RELATED WORK LESSON CXVI MEASUREMENT OF THE FUEL VALUE OF FOODS
LESSON CXVII PLANNING, COOKING, AND SERVING A DINNER
LESSON CXVIII REVIEW: MEAL COOKING MENU
DIVISION ELEVEN QUICK BREADS: DROP BATTERS LESSON CXX FINE AND COARSE FLOURS MUFFINS
LESSON CXXI COMPARISON OF WHEAT AND OTHER GRAINS MUFFINS
LESSON CXXII BAKING POWDER LOAF BREADS
LESSON CXXIII EGGS FOR QUICK BREADS CREAM PUFFS
RELATED WORK LESSON CXXIV FOOD REQUIREMENT
LESSON CXXV PLANNING, COOKING, AND SERVING A DINNER
LESSON CXXVI REVIEW MEAL COOKING MENU
LESSON CXXVII
DIVISION TWELVE QUICK BREADS: SOFT DOUGHS LESSON CXXVIII METHOD
LESSON CXXIX QUANTITY OF FAT IN QUICK BREADS SHORT CAKE
LESSON CXXX "CUT" BISCUIT
RELATED WORK LESSON CXXXI MEASUREMENT OF THE FUEL VALUE OF FOOD APPLIED TO DAILY FOOD REQUIREMENT
LESSON CXXXII PLANNING, COOKING, AND SERVING A DINNER
LESSON CXXXIII REVIEW MEAL COOKING MENU
LESSON CXXXIV
DIVISION THIRTEEN YEAST BREADS: STIFF DOUGHS LESSON CXXXV YEAST LOAF BREAD
LESSON CXXXVI WHEAT FLOUR BREAD SPONGE
LESSON CXXXVII MODIFICATIONS OF PLAIN WHITE BREAD
LESSON CXXXVIII ROLLS AND BUNS PLAIN ROLLS OR BISCUITS
RELATED WORK LESSON CXXXIX FOOD FOR GIRLS AND BOYS
LESSON CXL PLANNING A DAY'S DIET COOKING AND SERVING A MEAL
LESSON CXLI REVIEW: MEAL COOKING MENU
LESSON CXLII
DIVISION FOURTEEN CAKE LESSON CXLIII CAKE WITHOUT FAT SPONGE CAKE
LESSON CXLIV CAKE CONTAINING FAT ONE-EGG CAKE
LESSON CXLV CAKE CONTAINING FAT PLAIN CAKE AND ITS MODIFICATIONS (A)
LESSON CXLVI CAKE CONTAINING FAT PLAIN CAKE AND ITS MODIFICATIONS (B) CHOCOLATE CAKE
LESSON CXLVII CAKE CONTAINING FAT COOKIES
LESSON CXLVIII CAKES WITHOUT EGGS
RELATED WORK LESSON CXLIX THE LUNCHEON BOX
LESSON CL PLANNING AND PREPARING BOX LUNCHEONS
LESSON CLI REVIEW MEAL COOKING MENU
LESSON CLII
DIVISION FIFTEEN PASTRY LESSON CLIII PIE WITH UNDER CRUST
LESSON CLIV PIES WITH UPPER CRUST
LESSON CLV TWO-CRUST PIES
RELATED WORK LESSON CLVI INFANT FEEDING
LESSON CLVII MODIFYING MILK
LESSON CLVIII REVIEW MEAL COOKING MENU
LESSON CLIX
DIVISION SIXTEEN FROZEN DESSERTS LESSON CLX METHOD OF FREEZING WATER ICE
LESSON CLXI FROZEN CREAMS
RELATED WORK LESSON CLXII DIET FOR YOUNG CHILDREN
LESSON CLXIV REVIEW MEAL COOKING MENU
LESSON CLXV
DIVISION SEVENTEEN FOOD PRESERVATION LESSON CLXVI THE PRINCIPLES OF PRESERVING FOOD
LESSON CLXVII PROCESSING WITH LITTLE OR NO SUGAR CANNED FRUIT
LESSON CLXVIII PROCESSING WITH MUCH SUGAR PRESERVES, JAMS, AND CONSERVES
LESSON CLXIX PROCESSING WITH MUCH SUGAR JELLIES
LESSON CLXX PROCESSING WITH VINEGAR AND SPICES RELISHES
LESSON CLXXI CANNED VEGETABLES
LESSON CLXXII DRIED VEGETABLES
RELATED WORK LESSON CLXXIII THE SICK-ROOM TRAY
LESSON CLXXIV PREPARING TRAYS FOR THE SICK AND CONVALESCENT
LESSON CLXXV REVIEW MEAL COOKING MENU
LESSON CLXXVI
DIVISION EIGHTEEN SUPPLEMENTARY LESSON I THANKSGIVING SAUCE CRANBERRY SAUCE
LESSON II THANKSGIVING DESSERTS PLUM PUDDING
LESSON III CHRISTMAS SWEETS
LESSON IV CHRISTMAS CANDY
APPENDIX SUGGESTIONS FOR TEACHING
Title: School and Home Cooking
Author: Carlotta C. Greer
Edition: 10
Language: English
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
