Foods and Household Management: A Textbook of the Household Arts

The preparation of
a meal need not be deferred until all types of dishes have been cooked
singly, as it is possible to prepare a luncheon box, to set an invalid
tray, or to serve a simple breakfast quite early in the course, provided
the equipment permits. If the school program allows, it is well to give a
period to recitation at stated intervals, which would include a discussion
of the text and of problems that arise from the laboratory work. The cost
of food is a topic to be borne in mind throughout the year. It is an
excellent plan for the pupils to record the current prices of each food
material as it is used, and the cost of a given dish for a given number of
people, the topic culminating in a detailed discussion when the chapter on
the cost of food is read. A similar method may be pursued in connection
with the nutritive values of food, the theme developing from lesson to
lesson, until the pupils are ready for the chapter on menus and
dietaries. An occasional lesson on housewifery or laundering may be
introduced from time to time, if a complete sequence of lessons on these
topics does not seem practicable; and through the year the pupils may be
encouraged to keep simple accounts for themselves and in connection with
the supplies of the school kitchen. Those teachers are fortunate who may
coöperate with a school lunch room, thus affording their pupils
opportunity for dealing with practical administrative and economic
problems. The way in which the topics are used must of necessity vary with
the previous experience of the pupils, whether or not they have had
cookery, chemistry, and physiology, and the teacher will use the exercises
at the end of the chapters with freedom, omitting some questions, and
adding others as the need arises.

The following references will prove useful to teachers in developing the
different topics of the volume:——

  Laboratory Handbook for Dietetics——Mary S. Rose.
  Chemistry of Food and Nutrition——Sherman.
  Food Products——Sherman.
  Science of Nutrition——Lusk.
  The World’s Commercial Products——Freeman and Chandler.
  Elementary Household Chemistry——Snell.
  Nutritional Physiology——Stiles.
  Household Bacteriology——Buchanan.
  Bacteria, Yeasts, and Molds in the Home——Conn.
  Microbiology——Marshall.
  Household Physics——Lynde.
  Selection and Preparation of Food——Bevier and Van Meter.
  Principles of Cookery——Anna M. Barrows.
  Technique of Cookery——M. B. Van Arsdale.
  Cost of Living——Ellen H. Richards.
  Cost of Food——Ellen H. Richards.
  Cost of Shelter——Ellen H. Richards.
  Cost of Cleanness——Ellen H. Richards.
  Standards of Living——Chapin.
  The New Housekeeping——Frederick.
  Increasing Home Efficiency——Martha B. and Robert W. Bruere.
  Household Hygiene——S. Maria Elliott.
  Household Management——Bertha E. Terrill.
  The New Hostess of Today——Larned.
  Laundry Manual——Balderston and Limerick.
  Bulletins of the U. S. Department of Agriculture.




                                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