School and Home Cooking
by
Greer, Carlotta Cherryholmes
- table of contents
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School And Home Cooking By Preface
List Of Experiments
Foreword
School And Home Cooking Division One Introduction Lesson I Baked Apples-dish-washing
Questions Lesson Ii Measurements-stuffed And Scalloped Tomatoes
Stuffed Tomatoes
Questions Lesson Iii Fuels And Combustion-sauted And Baked Squash Draft; Oxygen.-
Questions Lesson Iv
Scalloped Corn Questions Lesson V Gas Ranges-scalloped Fruit
Questions
Division Two Body-regulating Food: Water Lesson Vii Water And Beverages (a)
Toasted Wafers And Cheese Questions
Lesson Viii Water And Beverages (b)
Filtered Coffee
Oatmeal Cookies Questions Related Work Lesson Ix
Lesson X Afternoon Tea Coconut Sweetmeats
Division Three Body-building And Body-regulating Foods, Rich In Ash (mineral Matter) Lesson Xi Fresh Vegetables (a)
Beets Scalloped Tomatoes With Onions
Broiled Tomatoes Questions Lesson Xii Fresh Vegetables (b) Table
Mashed Turnips Buttered Carrots Questions Lesson Xiii Fresh Fruits
Fruit Sauces Stewed Fruits
Division Four Energy-giving Or Fuel Foods,-rich In Carbohydrates Lesson Xvi Sugar: Digestion Of Sugar
Peanut Candy
Questions Lesson Xvii Sugar-rich Fruits: Dried Fruits (a)
Prunes Apricots Mixed Fruit Sauce Questions
Rolled Oats Or Wheat Cream Of Wheat Or Wheatena
Questions Lesson Xx Cereals: Rice (a) Energy-giving Or Fuel Foods
Questions Lesson Xxi Cereals: Rice (b) Rice Pudding
Caramel Sauce Questions Lesson Xxii Cereals And The Fireless Cooker
Corn-meal Mush Corn-meal Mush For "frying" Rice And Tomatoes
Blanc Mange Chocolate Corn-starch Pudding Questions
Lesson Xxv Toast: Digestion Of Starch
Cream Toast Questions Lesson Xxvi Root Vegetables (a)
Boiled Potatoes White Sauce For Vegetables
Lesson Xxviii Root Vegetables (c) Apple Tapioca Rhubarb Tapioca Lemon Sauce
Styles Of Serving Methods Of Serving With A Maid
Method Of Serving Without A Maid
Suggested Aims: Division Five Energy-giving Or Fuel Foods,-rich In Fats And Oils Lesson Xxxiv Fat As A Frying Medium
Questions Lesson Xxxv Fat As A Frying Medium-food Fats
Fish Balls
Questions Lesson Xxxvi Fat As A Frying Medium-digestion Of Fat
Potato Croquettes Questions Lesson Xxxvii Fat Saving Rice Cutlets With Cheese Sauce
Soap Questions
Related Work Lesson Xxxviii Dining Room Courtesy The Value Of Good Table Manners Suggestions Concerning Table Manners
Soft-cooked Eggs Questions Lesson Xliii Eggs: Digestion Of Protein
Poached Egg Goldenrod Eggs Questions Lesson Xliv Eggs: Omelets (a)
Scrambled Eggs Foamy Omelet Questions
Experiment 44: Separation Of Milk Into Foodstuffs. Lesson Xlvii Milk With Cocoa And Chocolate
Cocoa Chocolate
Questions Lesson Xlviii Milk And Cream
Lesson Li Milk Thickened With Egg (a) Steamed Or Baked Custard
Vanilla Sauce Chocolate Sauce Questions Lesson Lvii Cheese (a)
Junket "custard" Cottage Cheese Questions Lesson Lviii Cheese (b)
Macaroni And Cheese Questions Lesson Lix Structure Of Beef-methods Of Cooking Tender Cuts
Broiling Pan-broiling
Roasting (baking) Questions Lesson Lx Beef: Methods Of Cooking Tender Cuts (applied To Chopped Beef) (a)
Brown Sauce Questions Lesson Lxii Beef: Methods Of Cooking Tough Cuts (a)
Beef Stock
Explanation Of Figure 56. Cuts Of Beef Hind Quarter Name And Form Of Cut Method Of Cooking Fore Quarter
Questions Lesson Lxiii Beef: Methods Of Cooking Tough Cuts (b) Vegetable Soup
Baked Hash Lesson Lxiv Beef: Methods Of Cooking Tough Cuts (c) Rolled Beefsteak Beef Stew
Questions Lesson Lxv Beef: Methods Of Cooking Tough Cuts (d) Swiss Steak Pot Roast
Questions Lesson Lxvi Beef: Uses Of Cooked Beef Scalloped Meat Questions
Lesson Lxvii Gelatine (a) Lemon Jelly Fruit Jelly
Questions Lesson Lxix Fish (a) Salmon Timbale Or Loaf
Casserole Of Fish Lesson Lxx Fish (b) Baked Fish
Fish Chowder Questions Lesson Lxxii Legumes (a)
Spinach
Scalloped Spinach With Cheese Questions Lesson Lxxx Vitamines-vegetables Of Strong Flavor
Cabbage (cooked In Little Water)
Curry Of Kidney Beans Spiced Baked Apples
Savory Toast Questions Related Work Lesson Lxxxix Spending For Food
Seasonable Vegetable Salads
Questions Lesson Xcvi Cream Of Tomato Soup And Cheese Straws Cream Of Tomato Soup Cheese Straws
Questions Lesson Xcvii Veal And Potatoes
Veal Cutlets (steak) Sauce For Cutlets Veal With Egg Dressing Potato Puff Questions
Lesson Xcviii Mutton And Lamb Dishes Food Combinations
Stuffed Shoulder Of Lamb Mint Sauce Lamb Or Mutton In The Casserole Questions
Lesson Xcix Pork, Vegetables, And Apple Sauce
Turnips With Fresh Pork Broiled Ham Bacon Scalloped Potatoes With Bacon Questions
Lesson C Chicken And Rice
Lesson Cii Oyster Dishes Oyster Stew
Scalloped Oysters Questions Lesson Ciii Meat-substitute Dishes Cottage Cheese And Nut Loaf
Scalloped Eggs With Cheese Peanut Roast Questions Lesson Civ Meat Extenders And One-dish Meals
Popovers Questions Lesson Cx Leavening With Baking Soda And Sour Milk: Spider Corn Bread
Spider Corn Bread
Questions Lesson Cxi Leavening With Baking Soda, Sour Milk, And Molasses: Gingerbread Gingerbread
Questions Lesson Cxii Leavening With Baking Powder: Griddle Cakes
Plain Griddle Cakes Bread Griddle Cakes Questions
Lesson Cxiii
Corn-meal Griddle Cakes Fruit Sirup Questions Lesson Cxiv
Plain Brown Bread Boston Brown Bread Butter Balls Questions
Related Work Lesson Cxvi Measurement Of The Fuel Value Of Foods
Questions
Plain Muffins Questions
Lesson Cxxi Comparison Of Wheat And Other Grains-muffins
Corn Muffins Rice Muffins
Oatmeal Muffins Questions Lesson Cxxii Baking Powder Loaf Breads Whole Wheat Baking Powder Bread
Questions Lesson Cxxiii Eggs For Quick Breads-cream Puffs
Cream Puffs Cream Filling Questions
Related Work Lesson Cxxiv Food Requirement
Height And Weight Table For Girls
Height And Weight Table For Boys
Related Work Lesson Cxxxi Measurement Of The Fuel Value Of Food Applied To Daily Food Requirement
Questions Form C: Calculation Of 100-calorie Portions
Questions Lesson Cxxxvi Wheat Flour-bread Sponge
Questions Lesson Cxxxvii Modifications Of Plain White Bread
Graham Bread Whole Wheat Bread Questions
Foods Approximate Calories
Sponge Cake No. Ii Washington Pie Questions Lesson Cxliv Cake Containing Fat-one-egg Cake
Score Card For Cake,-determining Its Quality Questions
Nut Cake Cake Containing Fruit Questions Lesson Cxlvii Cake Containing Fat-cookies
Related Work Lesson Cxlix The Luncheon Box
Lesson Clii Division Fifteen Pastry Lesson Cliii Pie With Under Crust
Rhubarb Pie Questions Lesson Clv Two-crust Pies Apple Pie
Fruit Pie With Two Crusts Questions Related Work Lesson Clvi Infant Feeding
Division Sixteen Frozen Desserts Lesson Clx Method Of Freezing-water Ice
Fruit Ice Questions Lesson Clxi Frozen Creams 1. Cream Mixtures:
Related Work Lesson Clxii Diet For Young Children
Meals For One Day
Questions Lesson Clxvii Processing With Little Or No Sugar-canned Fruit
Methods Of Canning Fruit
Questions Lesson Clxviii Processing With Much Sugar-preserves, Jams, And Conserves Preserves
General Method Of Jelly Making
Questions Lesson Clxx Processing With Vinegar And Spices-relishes Spiced Pears
Food Preservation
Questions Lesson Clxxii Dried Vegetables
Food Preservation
Dried Corn
Questions Related Work Lesson Clxxiii The Sick-room Tray
Questions Lesson Clxxiv Preparing Trays For The Sick And Convalescent
Date Bars Pop-corn Balls Questions Lesson Iv Christmas Candy
Fudge Panocha Butterscotch Cinnamon Balls Questions
Appendix Suggestions For Teaching
Books For Reference
