School and Home Cooking

Produced by Clare Elliott, Charles Franks
and the Online Distributed Proofreading Team.




[Illustration: _By permission of Harrison H Dodge, Superintendent_ A
CORNER OF WASHINGTON'S KITCHEN AT MOUNT VERNON]

SCHOOL AND HOME COOKING

BY

CARLOTTA C. GREER HEAD OF THE DEPARTMENT OF FOODS AND HOUSEHOLD
MANAGEMENT, EAST TECHNICAL HIGH SCHOOL CLEVELAND, OHIO




PREFACE

_School and Home Cooking_ is a text which can be placed in the hands
of the pupils and used by them as a guide both in the school and home. Its
use eliminates note-taking (which in reality is dictation) and thus saves
much time.

The _psychological_ method of education, which treats first of
material within the experience of the beginner and with that as a basis
develops new material to meet the needs of the pupil, was kept in mind in
preparing this text. Although the grouping of foods rich in each foodstuff
may be considered a logical arrangement, the method of arrangement of the
content of each division and the method of approach of each lesson is
psychological. The manipulative processes and kinds of dishes are
sufficiently varied to arouse and sustain the interest of a pupil.

Experience with pupils in the classroom shows that their interest in any
subject cannot be awakened by using a list or classification involving
technical terms in introducing the subject. For this reason a
classification of the foodstuffs is not placed at the beginning of the
text; they are classified after each is considered.

At the close of each division of the text there is placed a group of
lessons called _Related Work_, which includes table service lessons,
home projects, and meal cooking. _Table service_ lessons are
introduced in this way to emphasize the fact that a complete meal should
be prepared before all types of foods are studied and manipulative
processes are performed. The _cost_ and _food value_ of meals
are considered in conjunction with their preparation. Wise
_selection_ and thrifty _buying_ of foods are also treated in
these lessons.

_Home projects_ which progressive teachers have found effective in
making home economics function in the home--one of the goals to be
attained in democratic education--contain suggestive material which may
be adapted to the particular needs of the pupils in their homes.

An adaptation of the "meal method," _i.e., meal cooking_, is used
both for the purpose of reviewing processes of cooking, and also for
gaining skill and speed in the preparation of several foods at the same
time.

_Experiments_ regarding food preparation and composition and
processes of digestion are found in this book. Special care has been taken
to state these experiments in terms within the understanding of the pupil
and to intersperse definite questions so that a pupil can follow
directions, make observations, and draw helpful deductions.

The _recipes_ have been adapted from various sources. Where it is
possible, without a sacrifice of flavor or food value, the least expensive
food materials are used. The more expensive materials are used as
sparingly as possible. Definite and practical methods of preparing foods
follow the list of ingredients. The recipes have proved satisfactory in
the home kitchen.

Special thanks are due to Mrs. Mary Swartz Rose, Assistant Professor of
Nutrition, Teachers College, Columbia University, for criticizing portions
of the text regarding dietetics; to Miss S. Gertrude Hadlow, Head of the
Department of English, Longwood High School of Commerce, Cleveland, for
valuable suggestions of material formerly prepared which aided in the
preparation of this work; to Mrs. Jessie M. Osgood for painstaking reading
of the manuscript; and to the following for the use of illustrative
material: The Macmillan Company, D. Appleton and Company, William Wood and
Company, _The Journal of the American Medical Association, The Journal
of Home Economics_, and the United States Department of Agriculture.

CLEVELAND, July, 1920.




TABLE OF CONTENTS


LIST OF ILLUSTRATIONS

LIST OF EXPERIMENTS

FOREWORD


DIVISION ONE

INTRODUCTION

I. Baked Apples--Dishwashing

II. Measurements--Stuffed and Scalloped Tomatoes

III. Fuels and Combustion--Sauted and Baked Squash

IV. Coal Ranges--Corn Dishes

V. Gas Ranges--Scalloped Fruit

VI. Stoves and Heating Devices--Stuffed Peppers, Butterscotch Apples


DIVISION TWO

BODY-REGULATING FOOD--WATER

VII. Water and Beverages (A)

VIII. Water and Beverages (B)

RELATED WORK

IX. Home Projects

X. Afternoon Tea


DIVISION THREE

BODY-BUILDING AND BODY-REGULATING FOODS,--RICH IN ASH (MINERAL MATTER)

XI. Fresh Vegetables (A)

XII. Fresh Vegetables (B)

XIII. Fresh Fruits

RELATED WORK

LESSON

XIV. Review: Meal Cooking

XV. Home Projects


DIVISION FOUR

ENERGY-GIVING OR FUEL FOODS,--RICH IN CARBOHYDRATES

XVI. Sugar: Digestion of Sugar

XVII. Sugar-rich Fruits: Dried Fruits (A)

XVIII.