: Woman's Institute Library of Cookery. Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads by Woman S Institute Of Domestic Arts And Sciences - Cooking American Cookbooks and Cooking

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ESSENTIALS OF COOKERY The Problem of Food Selection of Food Food Substances Food Value Digestion and Absorption of Food Preparation of Food Methods of Cooking Heat for Cooking Utensils for Cooking Preparing Foods for Cooking Order of Work Table for Cooking Foods Care of Food Menus and Recipes Terms Used in Cookery

CEREALS Production, Composition, and Selection Cereals as a Food Preparation of Cereals for the Table Indian Corn, or Maize Wheat Rice Oats Barley Rye, Buckwheat, and Millet Prepared, or Ready-to-Eat, Cereals Serving Cereals Italian Pastes Breakfast Menu

BREAD Importance of Bread as Food Ingredients for Bread Making Utensils for Bread Making Bread-Making Processes Making the Dough Care of the Rising Dough Kneading the Dough Shaping the Dough Into Loaves Baking the Bread Scoring Bread Use of the Bread Mixer Serving Bread Bread Recipes Recipes for Rolls, Buns, and Biscuits Toast Left-Over Bread

HOT BREADS Hot Breads in the Diet Principal Requirements for Hot Breads Leavening Agents Hot-Bread Utensils and Their Use Preparing the Hot-Bread Mixture Baking the Hot-Bread Mixture Serving Hot Breads Popover Recipes Griddle-Cake Recipes Waffle Recipes Muffin Recipes Corn-Cake Recipes Biscuit Recipes Miscellaneous Hot-Bread Recipes Utilising Left-Over Hot Breads Luncheon Menu

INDEX

ESSENTIALS OF COOKERY

THE PROBLEM OF FOOD

In connection with the problem of waste, it may be well to know that leakage in the household is due to three causes. The first one is lack of knowledge on the part of the housekeeper as to the difference between waste and refuse and a consequent failure to market well. As an illustration, many housewives will reject turkey at a certain price a pound as being too expensive and, instead, will buy chicken at, say, 5 cents a pound less. In reality, chicken at 5 cents a pound less than the price of turkey is more expensive, because turkey, whose proportion of meat to bone is greater than that of chicken, furnishes more edible material; therefore, in buying chicken, they pay more for refuse in proportion to good material. The second cause for this leakage in the household is excessive waste in the preparation of food for the table, arising from the selection of the wrong cooking method or the lack of skill in cooking; and the third cause is the serving of too large quantities and a consequent waste of food left on individual plates and unfit for any other use in the home.

The fact that people constantly desire something new and different in the way of food offers the housewife a chance to develop her ingenuity along this line. Then, too, each season brings with it special foods for enjoyment and nourishment, and there is constant satisfaction in providing the family with some surprise in the form of a dish to which they are unaccustomed, or an old one prepared in a new or a better way. But the pleasure need not be one-sided, for the adding of some new touch to each meal will give as much delight to the one who prepares the food as to those who partake of it. When cookery is thought of in this way, it is really a creative art and has for its object something more than the making of a single dish or the planning of a single meal.

In the beginning of this course of study in cookery it is deemed advisable to call attention to the order in which the subject matter is presented. As will be seen before much progress is made, the lessons are arranged progressively; that is, the instruction begins with the essentials, or important fundamentals, of food--its selection, preparation, and care--and, from these as a foundation, advances step by step into the more complicated matters and minor details. The beginner eager to take up the actual work of cookery may feel that too much attention is given to preliminaries. However, these are extremely essential, for they are the groundwork on which the actual cooking of food depends; indeed, without a knowledge of them, very little concerning cookery in its various phases could be readily comprehended.

SELECTION OF FOOD

MATTERS INVOLVED IN RIGHT SELECTION

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