Foods & Household Management

CONTENTS


FOODS AND HOUSEHOLD MANAGEMENT


CHAPTER I

FOOD MATERIALS AND FOODSTUFFS

PAGE

What Food is——Vegetable and Animal Foods——Foodstuffs——Elements in
Foodstuffs——Foodstuffs in Nutrition——Food Adjuncts 1


CHAPTER II

KITCHEN FURNISHINGS

Plans of Kitchens——Materials for Floors and Walls——The Table——The
Cupboard——The Refrigerator——The Sink——The Hot Water Supply——The
Utensils——Care of the Kitchen 15


CHAPTER III

FUELS AND STOVES

Economy of Fuel——The Common Fuels——Electricity for Cooking——Cooking
Apparatus for all Fuels——How to Operate——Cost of Operating 33


CHAPTER IV

FOOD PREPARATION

The Principles of Cooking——The Technique of Cooking——Care of Food
in the House——The Processes of Food Preparation——How to study a
Recipe——Weighing and Measuring——Preparing and Mixing——Cooking
Processes——Disposal of Waste Food 54


CHAPTER V

WATER AND OTHER BEVERAGES

The Functions of Water in Nutrition——Uses in Cookery——Fruit
Beverages——Cocoa, Coffee, and Tea 70


CHAPTER VI

FRUIT AND ITS PRESERVATION

Composition and Food Value——Principles of Preparation——Molds,
Yeasts, and Bacteria——Methods of Preservation and Preparation 87


CHAPTER VII

VEGETABLES AND VEGETABLE COOKERY

Composition and Nutritive Value——How to Buy——Principles and Methods
of Preparation 109


CHAPTER VIII

CEREAL PRODUCTS

The Manufactured Forms——An Economic Food——The Pure Starches——
Principles and Methods of Preparation 126


CHAPTER IX

EGGS, MILK, AND CHEESE

Comparative Study of their Nutritive Values——Fresh and Cold-storage
Eggs——Clean Milk——Cheese a Meat Substitute——Principles and
Methods of Preparation 138


CHAPTER X

THE FATS AND THE SUGARS

Comparison of Cost of Fat Foods——Fats and Sugars the Fuel Foods——
Amounts to be taken Daily——Effect of Heat upon Them——Their Uses
in Cookery 158


CHAPTER XI

MUFFINS, BISCUIT, CAKE, AND PASTRY

Ingredients and Proportions——Leavening Agents——Tests for Baking——
Experiments and Methods 171


CHAPTER XII

YEAST BREAD

Importance of Yeast Bread——Manufacture of Flour——Experiments with
Yeast——Ingredients, Proportions, and Making——Comparison of
Homemade and Baker’s Bread 187


CHAPTER XIII

MEATS AND POULTRY

Values in the Diet——Quality and Cost——Cuts of Meat——Principles and
Methods of Cooking——Poultry——Principles and Methods of Cooking
209