A laboratory manual of foods and cookery
Teaching experience has shown the need for a textbook approaching the study of foods and cookery through experimental work in chemistry, bacteriology, and biology. In this book, therefore, under each topic, a considerable number of experiments will be found.
The performance of these experiments and the answering of the questions which arise from them will give the student a firsthand acquaintance with the leading characteristics of each kind of food, will furnish a basis for the discussion of the procedures used in cookery and should give her such a grasp of the principles involved as will enable her to work without recipes or to develop her own.
The attainment of such mastery on the part of the student is, however, greatly facilitated by practice with a considerable number of recipes that have already been thoroughly tested, just as in other experimental sciences, the student is taught in part through practice with explicit and workable laboratory directions.
Hence, in addition to the experiments, the present work will be found to contain thoroughly tested recipes with inadequate numbers and variety to permit of choice. It has also seemed wise to include a considerable number of " scorecards " to facilitate judgment of the finished product; and of illustrative calculations of nutritive values of typical cooked foods. Each chapter has been made sufficiently complete in itself so that the topics may be taken up in any desired sequence and not necessarily in the order followed in the book.
This Laboratory Manual was worked out through the correlated experience of the authors at Pratt Institute, Brooklyn, and Simmons College, Boston, and is amplified by their individual experiences in the Public Schools of New York City and New Haven; the State Normal School at Winona, Minnesota; The School of Education of The University of Chicago; and The Diet School of Johns Hopkins Hospital. The authors desire to acknowledge the help given by Professor Ada Field of George Peabody College for Teachers, in the revision of the manuscript, and to express their appreciation of the encouragement received from Dr Henry Clapp Sherman, of Columbia University.
Some contents:
CHAPTER I
Beverages
Food value of beverages. The methods of serving beverages.
Fruit acids. The stimulants of beverages. Experiments with tea,
coffee, chocolate, and cocoa. Recipes for preparation of stimulating
and nutritive beverages. Recipes for cereal waters. References . 1
Fruit acids. The stimulants of beverages. Experiments with tea,
coffee, chocolate, and cocoa. Recipes for preparation of stimulating
and nutritive beverages. Recipes for cereal waters. References . 1
CHAPTER II
Fruits I Classification. Composition and nutritive value. General rules for preparation. Reasons for cooking fruit. How to purchase fruit. Experiments with fruits. Recipes for preparation of fresh and dried fruits. Food value of apple sauce and stewed prunes. References . 1
CHAPTER III
Canning and Preserving
Canning and Preserving
Methods of preservation of fruits and vegetables. Experiments with fruits and vegetables. General rules for canning and preserving. General directions for canning and preserving. Recipes. Scorecard for canned fruits, preserves. References ... 22
CHAPTER IV
Cereals
Cereals
Composition and nutritive value. How to purchase cereals. Reasons for cooking cereals. Methods of cooking. Methods of serving, variations in serving, differences inconsistency. Table of time and amounts of water per unit of cereal. General rules for cooking cereals. Experiments. Recipes for cereals, cereals with fruits, farinaceous desserts, gruels. References .... 47
CHAPTER V
Vegetables and Vegetable Soups
Vegetables and Vegetable Soups
Composition and nutritive value. Classification. Points to emphasize. Reasons for cooking vegetables. Ways of serving vegetables. General principles. Experiments. Recipes for vegetables. White sauce, creamed vegetables, scalloped vegetables. Recipes for scalloped dishes, cream soups, and purees. Food values of baked beans, creamed potato, cream of pea soup, cream of tomato soup, cream of potato soup, cream of lentil soup, split pea soup. References 58
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