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A Laboratory Manual Of Foods And Cookery | by Emma B. Matteson



Teaching experience has shown the need of 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...

TitleA Laboratory Manual Of Foods And Cookery
AuthorEmma B. Matteson
PublisherThe Macmillan Company
Year1916
Copyright1916, The Macmillan Company
AmazonA Laboratory Manual of Foods and Cookery

By Emma B. Matteson, Instructor In Home Economics, George Peabody College For Teachers

And Ethel M. Newlands, Director Of Home Economics, The Buffalo Technical High School

A Laboratory Manual Of Foods And Cookery
-Preface
Teaching experience has shown the need of a textbook approaching the study of foods and cookery through experimental work in chemistry, bacteriology, and biology. In this book, therefore, under each t...
-Chapter I. Beverages
Beverages are mixtures of liquids and flavoring material and may be classified as acid, albuminous, starchy, and stimulating. Acid beverages are lemonade, orangeade, grapejuice, and fruit punch. Album...
-Beverages. Part 2
Experiments Tea 1. - Prepare four cups of tea, A, B, C, D, in the following manner (use black tea): A. 1 level tsp. tea, 1 c. boiling water (note the temperature at which the water boils). Po...
-Beverages. Part 3
Hot Tea Ingredients: 2 tbsp. tea 4 c. boiling water Method : Follow the method which was found most desirable in the experiments. Cold Tea I Ingredients: 2 tbsp. tea 2 qt. col...
-Beverages. Part 4
Lemon Whey Ingredients: 1 c. hot milk 2 tbsp. lemon juice 2 tbsp. sugar Method: Heat the milk in a double boiler. Add the lemon juice. Cook without stirring until the whey separates. Strai...
-Chapter II. Fruits
Fruits are divided into five general classes - small fruits, orchard fruits, grapes, citrus fruits, and tropical fruits. These are available either in the fresh or dried state and all may be served...
-Fruits. Part 2
Experiments Apple 15.1 - Grate an apple into a bowl. With a wooden spoon thoroughly mash the solid matter with the juice. What change in color is observed? 16. - Add about 2 tbsp. of wate...
-Fruits. Part 3
Baked Apples Ingredients: 8 apples 1/2 c. sugar 1/4 tsp. cinnamon Method: Select apples of uniform size. Wipe and core apples. Make an incision in the skin to allow steam to escape, place ...
-Fruits. Part 4
Spiced Cranberry Jelly Ingredients: 1 qt. cranberries 1 c. water 2 c. sugar 12 cloves 3 allspice berries small piece cinnamon 1/8 tsp. salt Method: Tie spices in cheesecloth...
-Fruits. Part 5
References Hausmann. Home Manufacture and Use of Unfermented Grape Juice. United States Department of Agriculture, Farmers' Bulletin, 644 (1915). Langworthy. Raisins, Figs and other Dried Fru...
-Chapter III. Canning And Preserving
Fruit Fruit and vegetables may be preserved when in season for use out of season by the following methods: I. canning, various methods 3. jelly making 5. spicing 2. preserving, various stages...
-Canning And Preserving. Part 2
Experiments 24. - Collection of mold for study. a. Expose a piece of moist bread to the air of the room for about 10 minutes. Keep in a moist chamber and watch for the development of mold. A jel...
-Canning And Preserving. Part 3
Experiments Illustrating The Action Of Bacteria 37. - Putrefaction. Place in a series of test tubes a, b, c, d, e, f, g, h, with a little cold water, the following: a - a small piece of chopped ...
-Canning And Preserving. Part 4
Definitions As usage differs somewhat the following definitions are given to show the sense in which each of the terms is used in this book. Canned food - food products preserved in air-tight co...
-Canning And Preserving. Part 5
General Directions For Canning And Preserving Fruit should be fresh, firm, and not over-sized. Sterilize jars by washing thoroughly, then placing in a pan of cold water and heating gradually to ...
-Canning And Preserving. Part 6
Grape Juice I Ingredients: 10 lbs. grapes (Concord) 2 qts. water 2 lbs. sugar Method: Wash the grapes and cook them in water until the skins are soft. Strain the pulp and liquid through a ...
-Canning And Preserving. Part 7
Gingered Pears I Ingredients: 4 lbs. pears cut in thin slices 3 lbs. sugar 2 lemons 1/8 lb. green ginger root 1 qt. water Method: Cook pears, lemons cut in fine slices, and chopped ging...
-Canning And Preserving. Part 8
Cherry Conserve Ingredients: 2 qts. currants 1 qt. sour cherries 2 qts. red raspberries 1/4 lb. walnut meats 2 qts. sugar Method: Stem the currants, pit cherries, and boil all ingredien...
-Canning And Preserving. Part 9
Score Card Canned Fruits General appearance 15 Container (5) Color (10) Fruit ..................... ...
-Chapter IV. Cereals
Cereals and the various products made from grains form one of the most important foods for man. For the majority of people they furnish more nutriment than does any other class of food materials. Cere...
-Cereals. Part 2
The Cooking of Cereals (Tabular Summary) Cereal Amount OF Water Salt Time 1 c.rolled oats.........................................
-Cereals. Part 3
Farinaceous Desserts Apple Tapioca Ingredients: 3/4 c. pearl or minute tapioca cold water 3 1/2 c. boiling water 1/2 tsp. salt 7 sour apples Fresh or canned peach...
-Cereals. Part 4
Gruels Gruels are liquid preparations of finely ground grain products. Long cooking in a double boiler is necessary to make the starch soluble or to partly dextrinize it. Arrowroot Gruel ...
-Chapter V. Vegetables And Vegetable Soups
Vegetables cover a class of foods some of which are fruits, some roots, leaves, stalks, seeds, bulbs, and tubers. A classification of vegetables is given below. Like the fruits, the vegetables vary gr...
-Vegetables And Vegetable Soups. Part 2
Experiments Potato 62. - Prepare two very thin slices of white potato, one lengthwise and one across. Hold against a strong light. Observe markings and lines. What are they? Make a ...
-Vegetables And Vegetable Soups. Part 3
Cooking Of Vegetables 74. - Have washed and scrubbed the following vegetables: a. white potato b. sweet potato c. carrot Prepare each by: a. peeling b. scraping c. scrubbing, but not removing sk...
-Vegetables And Vegetable Soups. Part 4
Buttered Beets Ingredients: 6 beets (cooked) 2 tbsp. sugar 2 tbsp. butter 1 tbsp. vinegar Method: Prepare the cooked beets in 1/8 in. slices and place in baking dish. Melt the butter, a...
-Vegetables And Vegetable Soups. Part 5
Potato Puff Ingredients: 2 c. mashed potatoes 2 tbsp. melted butter 2 eggs 1 c. cream 1/2 tsp. salt Method: Beat the potatoes, eggs, and cream until the mixture is smooth and light. Add...
-Vegetables And Vegetable Soups. Part 6
Squash Souffle Ingredients: 2 c. hot steamed squash 1 tbsp. brown sugar 1 tsp. salt 1 1/2 c. milk 2 eggs 1/4 tsp. pepper Method: Wash squash, add remaining ingredients, eggs beate...
-Vegetables And Vegetable Soups. Part 7
Stewed Lentils Ingredients: 1 c. lentils 1/2 small onion 1/4 lb. bacon water 1/4 c. vinegar Method: Wash lentils and soak overnight. Drain, cover with fresh cold water and cook with bac...
-Vegetables And Vegetable Soups. Part 8
Crumbs For Scalloped Dishes Ingredients: 1 c. crumbs white pepper or cayenne 1/8 tsp. salt 1 tbsp. butter Method : Melt the butter in a baking dish, remove from fire and stir in seasone...
-Vegetables And Vegetable Soups. Part 9
Black Bean Soup Ingredients: 1 qt. black beans 4 qts. cold water 2 tbsp. chopped onion 2 tsp. salt 1/4 tsp. pepper cayenne 1 piece celery root 1/4 tsp. mustard 4 tbsp. butter 2 tb...
-Vegetables And Vegetable Soups. Part 10
Creamed Potato Material Measure Weight Grams Protein Grams Fat Grams Carbohydrate Grams Total Calories $ Cos...
-Vegetables And Vegetable Soups. Part 11
Cream Of Potato Soup Material Measure Weight Grams Protein Grams Fat Grams Carbohydrate Grams Total Calories ...
-Vegetables And Vegetable Soups. Part 12
Split Pea Soup Peas . 1/4C 56.2 13.8 .56 34-8 200 .012 .08 .50 .003 ...
-Chapter VI. Milk, Cream, And Butter
Milk is probably the most important article of diet used today, because of the large place it fills not only in the diet of children and invalids but also in the economic and hygienic nutrition of hea...
-Milk, Cream, And Butter. Part 2
Butter 89. - Heat a teaspoon each of pure butter, renovated butter, and oleomargarine in separate tablespoons over a bunsen burner. Note the manner in which each melts and the appearance after m...
-Milk, Cream, And Butter. Part 3
Cheese Cheese has already been prepared with sweet and sour milk. Test now commercial cheese. 110. - Prepare three equal weights of American cheese, A, B, C. Heat A in a saucepan, B in a double ...
-Milk, Cream, And Butter. Part 4
Steamed Custards Place cups in a steamer or in pan of boiling water. Place towel under cover to absorb moisture. Caramel Ingredients: 1 c. sugar 1/2 c. boiling water Method: Melt...
-Milk, Cream, And Butter. Part 5
Rice Pudding With Eggs Cooked rice . 1/2 c. 96.8 2.71 .10 23.62 106 .0048 .003 .06 ...
-Milk, Cream, And Butter. Part 6
Butter Clevenger. Buttermaking. Ohio State University, Agricultural College, Farmers' Reading Course. Farrington and Meyers. A Comparison of Aniline and Anatto Butter Colors in Buttermaking. ...
-Chapter VII. Cheese
Cheese is made from milk or cream by coagulating the casein with rennet or lactic acid. Ripening ferments, seasonings, and coloring matter may be added. Cheese is divided into two main types: the hard...
-Cheese. Part 2
Cheese Fondue I Ingredients: 1 1/3 c. soft bread crumbs 4 eggs 1 1/2 c. grated cheese 1 c. hot water 1/2 tsp. salt Method: Mix the water, bread crumbs, salt, and cheese; add the yolks t...
-Cheese. Part 3
Red Bunny Ingredients: 2 tbsp. butter 2 tbsp. flour 1/8 tsp. soda 2 eggs 3/4 c. milk 3/4 c. stewed and strained tomatoes 1 lb. cheese seasonings Method: Melt the butter in a saucepan...
-Cheese. Part 4
Lima Bean Loaf Ingredients: 2 c. cooked lima beans bread crumbs 1/4 lb. cream cheese 3 pimentoes Method (as above). Nut Loaf Ingredients: 1 c. grated cheese 1 c. chopped Engli...
-Cheese. Part 5
Cheese Gingerbread I Ingredients: 1 c. molasses 4 oz. cheese 1 tsp. soda 2 c. flour 2 tsp. ginger 1/2 tsp. salt 1/2 c. water Method: Heat the molasses and the cheese in a double boil...
-Cheese. Part 6
Rice With Cheese And Tomatoes Material Measure Weight Grams Protein Grams Fat Grams Carbohydrate Grams Total Calorie...
-Chapter VIII. Eggs, Souffles, And Croquettes
Eggs have been used for food from the earliest times to the present day. While those of other fowl are also eaten, hens' eggs are so far the most common that they will be understood when the term eggs...
-Eggs, Souffles, And Croquettes. Part 2
Soft-Cooked Egg Ingredients: 1 egg 1 c. boiling water Method : Place boiling water in a saucepan. Put unbroken egg carefully in saucepan, cover pan and let stand 5 minutes. Hard-cooked ...
-Eggs, Souffles, And Croquettes. Part 3
Scrambled Eggs With Tomato Sauce Ingredients: 6 eggs 1 3/4 c. tomatoes 2 tbsp. sugar 4 tbsp. butter 1 slice onion 1/2 tsp. salt 1/8 tsp. pepper Method: Simmer tomatoes and suga...
-Eggs, Souffles, And Croquettes. Part 4
Souffles Souffles are combinations of cooked or uncooked mixtures and stiffly beaten whites of eggs baked in a moderate oven. They should be served immediately. A sauce improves fruit souffles. ...
-Eggs, Souffles, And Croquettes. Part 5
Experiments With Deep Fat Frying 122. - a. Prepare potato chips by the following methods: Raw potato sliced very thin. Parboil potato and slice very thin. Raw potato soaked in ice water 20 minut...
-Eggs, Souffles, And Croquettes. Part 6
Croquettes Croquettes are made with a base of meat, fish, egg, cheese, nuts, rice, beans, or other vegetables. These need to be combined with either white sauce, egg, starchy vegetables as potato, ...
-Eggs, Souffles, And Croquettes. Part 7
Beef And Rice Croquettes Ingredients: 1 c. chopped beef 1/3 c. rice (cooked) 1/2 tsp. salt 1/4 tsp. pepper cayenne tomato sauce Method: Mix beef and rice, add salt, pepper, and cayenne....
-Chapter IX. Meats, Stock Soups, And Gelatin
Meats are derived from the flesh of domestic and wild animals chiefly if not exclusively of herbivorous habits, and from fowls. The most important kinds are beef (ox), veal (calf), mutton (sheep), lam...
-Meats, Stock Soups, And Gelatin. Part 2
Meat Experiments 129. - Examine a shin of beef for fat, connective tissue, tendons, ligaments, blood vessels (veins and arteries), bone tissue, and muscles. Prepare round steak for the following...
-Meats, Stock Soups, And Gelatin. Part 3
Soups Soups may be divided into two main classes, meat soups and vegetable soups. Those made from meat obtain their flavor from extractives which are stimulating, but have almost no food value. Veg...
-Meats, Stock Soups, And Gelatin. Part 4
Vegetable Soup Ingredients: 1 c. cubed carrots 1 c. cubed turnips 1 c. cubed celery 2 c. cubed potatoes 1 c. chopped onions 3 qts. water 1/2 c. butter 2 tbsp. flour 1 tbsp. parsley 1 tbsp. sa...
-Meats, Stock Soups, And Gelatin. Part 5
Fillet Of Beef II Ingredients: 1 fillet of beef 1 small onion 1 small carrot 1 stalk of celery 4 cloves 2 bay leaves Method: Remove all the membranes and excess of fat from the fille...
-Meats, Stock Soups, And Gelatin. Part 6
Pan-Broiled Chops Chops for pan-broiling should have flank and most of fat removed. Wipe chops and put in a hissing, hot frying pan. Sear on both sides, then turn frequently until cooked as desired...
-Meats, Stock Soups, And Gelatin. Part 7
Bacon I Place thin slices of bacon (from which the rind has been removed) closely together on a fine wire broiler; place broiler over dripping-pan and bake in a hot oven until bacon is crisp and br...
-Meats, Stock Soups, And Gelatin. Part 8
Casserole Of Rice And Meat Ingredients: 2 c. cooked lamb 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. onion juice 1 tbsp. chopped parsley 1 egg (may be omitted) 1/4 c. fine crumbs 4 c. boiled rice st...
-Meats, Stock Soups, And Gelatin. Part 9
Mushroom Sauce 1ngredients: drippings from fillet 2 tsp. butter 4 tsp. flour 1 pt. stock 1 pt. cooked mushrooms 1 tsp. Worcestershire sauce salt and pepper Method : Heat the butter a...
-Meats, Stock Soups, And Gelatin. Part 10
Gelatin Experiments In these experiments gelatin used for desserts will be considered. See meat experiments, also. 139. - Have at hand samples of various gelatins. Use each gelatin as follows: a...
-Meats, Stock Soups, And Gelatin. Part 11
Score Card Gelatin Desserts General appearance ............................... ........ .............................. 40 Container ...
-Chapter X. Poultry
In selecting poultry see that the flesh is firm, that there is a fair amount of fat underneath the skin, that the latter is whole and of a clear yellow color, and that the odor is good. Chickens and f...
-Poultry. Continued
Stuffing For Roast Chicken Ingredients 1 c. crumbs 1/2 c. melted butter I tsp. salt onion juice parsley 1/2 tsp. poultry seasoning 1/8 tsp. pepper Gravy Pour off liquid fro...
-Chapter XI. Fish And Shellfish
There is a steadily increasing tendency towards better conservation and more economical utilization of the fishery products as food. The Government maintains a Bureau of Fisheries and has established ...
-Fish And Shellfish. Part 2
Boiled Fish Thick pieces, or whole, small fish 1 tbsp. salt to 3 qts. water Wrap in cheesecloth, plunge into boiling water. Simmer 30-40 minutes, or until tender. Broiled Fish Broil th...
-Fish And Shellfish. Part 3
Scalloped Fish Ingredients: 2 c. flaked fish 2 c. medium white sauce 1 c. buttered crumbs Creamed Codfish Reheat boiled codfish in medium white sauce. An egg may be added. Serve on ...
-Fish And Shellfish. Part 4
Mock Hollandaise Sauce Ingredients: 3 tbsp. butter 3 tbsp. flour 2 c. milk 1 tsp. salt 1/2-1 lemon 2 eggs Method: Prepare white sauce. Pour over beaten eggs, stir until it thickens. Add...
-Fish And Shellfish. Part 5
Shellfish Shellfish are divided into two classes: (a) mollusks, and (b) crustaceans. Clams, oysters, scallops, and mussels belong to the first class, and lobsters, crabs, shrimps, and crawfish belo...
-Fish And Shellfish. Part 6
Clam Chowder II Ingredients: A 1 1/2 doz. clams 1 c. tomatoes 1 tbsp. catsup B 4 slices bacon 1 cubed potato ...
-Fish And Shellfish. Part 7
Lobster Newburg Ingredients: 2 c. lobster meat 2 tbsp. butter 1/2 tsp. salt cayenne nutmeg 1/4 c. sherry 2 tbsp. brandy 1/2 c. thin cream 3 egg yolks Method: Melt butter, add lobster me...
-Chapter XII. Flour Mixtures
Flour mixtures are taken to mean food materials in which the basis is flour to which is added liquid, and a leaven; sugar, butter, and various fruits or condiments may be added also. These mixtures ar...
-Flour Mixtures. Part 2
Bread 149. - Make a microscopic examination of bread and pastry flour in: a. A drop of cold water. b. A drop of dilute iodine. Describe your observations. 150. - Do the same with rye and c...
-Flour Mixtures. Part 3
Biscuits 158. - Use recipe for Baking Powder Biscuits. Combine ingredients in the following manner: a. Dry ingredients, shortening chopped in, liquid. Mix with a knife just enough to combine the in...
-Flour Mixtures. Part 4
Experiments With Leavens And Leavening AGENTS Egg, air, steam 169. - Measure the unbeaten white of an egg in a tablespoon. Beat with a Dover egg beater and measure in a tablespoon. Result? 17...
-Flour Mixtures. Part 5
Yeasts 180. - Fermentation of molasses. Into a common test tube or any glass vial, place a solution made by mixing one spoonful of molasses with ten spoonfuls of water. Rub up a little compressed y...
-Flour Mixtures. Part 6
Flour Mixtures (Common designations) Biscuits Muffins Bread Rolls Cookies Cakes Doughnuts Waffles Griddlecakes Timbales Fillings and frostings Pastry Fillings fo...
-Flour Mixtures. Part 7
References Flour and Bread Atwater, H. W. Bread and Bread Making. United States Department of Agriculture, Farmers' Bulletin 389 (1910). Bevier. Some Points in the Making and Judging of Bread...
-Chapter XIII. Batters And Doughs
Select one of the following recipes for bread. Weigh each ingredient accurately (to the nearest gram). Weigh the finished product and calculate its food value and the weight and nutrients of the 100-c...
-Batters And Doughs. Part 2
Graham Bread Ingredients: 2 c. buttermilk 1 c. molasses 2 c. graham flour 2 c. white flour 1 1/2 tsp. soda 1 tsp. salt Method: Let stand in bread pan 40 minutes. Bake in a moderat...
-Batters And Doughs. Part 3
Bread Sticks Ingredients: 1 c. milk 1/4 c. butter 1 1/2 tbsp. sugar 1/2 tsp. salt 1 yeast cake softened in 1/4 c. lukewarm water white of an egg 3 3/4 c. flour o Method: Prepare as brea...
-Batters And Doughs. Part 4
Score Card Raised Biscuits General appearance 20 Size (5) Shape (5) ...
-Batters And Doughs. Part 5
Bran Biscuit Ingredients: 1 c. bran 1 c. entire wheat flour 1/4 c. molasses 1 egg 1 c. milk 1/2 tsp. baking soda 1/4 tsp. salt Score Card Baking Powder Biscuits ...
-Batters And Doughs. Part 6
Griddlecakes And Waffles (For General Method see below) Griddlecakes Waffles Sweet Milk Sweet Milk Ingredients: 1 c. flour 2 tsp. baking powder 1/4 tsp. salt 1 tbsp. melted butte...
-Batters And Doughs. Part 7
Fritters Ingredients: 1 c. flour 2 tbsp. sugar 1/2 tsp. salt rind 1 lemon 2 eggs 1/2 c. milk Method: Same as Muffins (page 202). Apple Fritters Method: Pare apples and cut in ...
-Batters And Doughs. Part 8
Bran Muffins With Corn Ingredients: 1 c. corn meal 1 c. white flour 1 c. bran 2 tbsp. melted butter 1 egg 1 1/2 c. milk 2 tbsp. molasses 1 tsp. salt 1 1/2 tsp. soda...
-Batters And Doughs. Part 9
Food Values Muffins Material Measure Weight Grams Protein Grams Fat Grams Carbohydrate Grams Total Calories ...
-Batters And Doughs. Part 10
Graham Popovers Ingredients: 2/3 c. entire wheat flour 1/3 c. flour 1/4 tsp. salt 7/8 c. milk 1 egg 1/2 tsp. melted butter Prepare and bake as described under Popovers. Cream ...
-Batters And Doughs. Part 11
Baked Macaroni With Cheese Put a layer of boiled macaroni in buttered baking dish, sprinkle with grated cheese; reheat, pour over white sauce, cover with buttered crumbs, and bake until crumbs are ...
-Batters And Doughs. Part 12
Oatmeal I Ingredients: 4 tbsp. butter 3 tbsp. lard 1 c. sugar 1 egg 5 tbsp. milk 1 3/4 c. rolled oats 1/2 c. raisins 1/2 c. nuts 1 1/2 c. flour 1/2 tsp. salt 1/4 tsp. soda 3/4 tsp. c...
-Batters And Doughs. Part 13
Ginger Snaps Ingredients: 1 c. butter 1 c. sugar 1 c. molasses 4 c. flour 1 tsp. soda 1 tbsp. ginger 1 egg Molasses Ingredients: 1/3 c. butter 1/3 c. boiling water 2/3 c. mola...
-Batters And Doughs. Part 14
Dropped Cookies General appearance 30 Uniformity (5) Shape (10) Size (5) C...
-Batters And Doughs. Part 15
Hermits Butter. . 1/3 c. 84.2 .842 71.57 647.5 .0425 .019 .025 ...
-Chapter XIV. Cake
Cakes With Butter. General Rules For Mixing Measure all ingredients, and grease the pans. Mix and sift dry-ingredients except sugar. Cream butter by continued rubbing against the bowl with a wooden...
-Cake. Part 2
Pound Cake Ingredients: 1 lb. butter 1 lb. sugar 10 eggs 1 lb. flour 1/2 tsp. mace 2 tbsp. brandy Gold Cake Ingredients: 8 yolks of eggs 2/3 c. butter 1 1/2 c. sugar 2/3 c....
-Cake. Part 3
Canned Raspberry Cake Ingredients: 2 eggs 1 c. brown sugar 1/2 c. butter 1 c. canned strawberries or raspberries 1/2 nutmeg 1 tbsp. cinnamon 1 tbsp. sour milk 1 tsp. soda 1 c. flour ...
-Cake. Part 4
Jelly Roll Ingredients: 1 c. sugar 5 eggs 1 tsp. vanilla 1 c. flour 1 tsp. baking powder 1 tsp. salt Line oblong pan with greased paper. When baked, remove paper, spread with j...
-Cake. Part 5
Layer Cake General appearance 15 Size (5) Shape (5) Surface (5) Layers ...
-Cake. Part 6
Chocolate Cake Sugar . 1 c. 205.5 205.5 822 .02 Butter 1/3 C...
-Cake. Part 7
Cooked Frostings White Mountain Ingredients: 1 c. sugar 1/3 c. water 1/8 tsp. cream of tartar 1 egg white 1 tsp. lemon juice 1 tsp. vanilla Method: Boil first three ingredients to...
-Cake. Part 8
Cream Ingredients: 7 tbsp. sugar 2 2/3 tbsp. flour salt 1 c. milk - scalded 1 egg 1/2 tsp. vanilla Chocolate 1/2 c. sugar 3 tbsp. flour 1 oz. chocolate 1 c. milk -...
-Chapter XV. Pastry
Plain Paste I Ingredients: 1 c. flour 1/2 tsp. salt 1/3 c. lard ice water Plain Paste II 1 1/2 c. flour 1/4 c. lard 1/4 c. butter 1/2 tsp. salt ice water Flour. - Pastry or bread flo...
-Pastry. Part 2
Two Crusts Apple Mince Turnover Apple Fruit mixtures Tarts Jelly Banbury Cream Fruit mixtures One Crust - Baked Invert pie tin. Bake crust on it; turn right side up as...
-Pastry. Part 3
Two Crusts Line tin with plain paste. Fill and cover with a paste, which has been pricked to allow the escape of steam. Insert a narrow strip of paste between lining and top. Moisten with cold wate...
-Pastry. Part 4
One-Crust Pie General appearance 20 Color (10) Shape (10) ...
-Chapter XVI. Flour Mixtures Using Sour Milk, Buttermilk, Sour Cream
Brown Bread Ingredients: 2 c. graham flour 1 c. corn meal 1 c. sweet milk 1 tsp. soda 1 c. sour milk or buttermilk 1/2 c. molasses 1 tsp. salt Method: Mix the graham flour well with the...
-Chapter XVII. Salads And Sandwiches
The American salad is a combination of meat, fish, poultry, fruit, or vegetables served on salad greens with a dressing. The oil of the dressing usually gives a high fuel value. If made with meat, fis...
-Salads And Sandwiches. Part 2
Sandwiches General Rules. 1. Bread should be a day old, unless it is going to be rolled. White, graham, or Boston brown may be used. Sometimes two kinds are used in the same sandwich. Slice as t...
-Salads And Sandwiches. Part 3
Fig Paste 1/4 lb. figs 1/4 c. water cook to a paste 1/3 c. nuts juice 1/2 lemon Orange Honey 1 c. sugar 1/4 c. water 1/4 c. orange juice ...
-Salads And Sandwiches. Part 4
Romaine Or Lettuce Salad Romaine . 1 head 226.2 2.71 .68 6.56 43 .06 .111 .202 ...
-Chapter XVIII. Salad Dressings
Experiments With Oils 194. - a. Prepare French dressing, using recipe II given below (pp. 261-262). b. Again use this recipe, substituting for the vinegar the following: tarragon vinegar wine vi...
-Salad Dressings. Part 2
Cream Dressing Ingredients: 1/2 tbsp. salt 1/2 tbsp. mustard 3/4 tbsp. sugar 1 egg slightly beaten 2 1/2 tbsp. melted butter 3/4 c. cream 1/4 c. vinegar Method: Mix ingredients...
-Salad Dressings. Part 3
French Dressing Material Measure Weight Grams Protein Grams Fat Grams Carbohydrate Grams Total Calories $ Co...
-Salad Dressings. Part 4
References Oils Cotton Seed and its Products. United States Department of Agriculture, Farmers' Bulletin 36. Leach. Food Inspection and Analysis. Moore. Experiments with Edible Oils. Arkan...
-Chapter XIX. Desserts
Steamed Puddings General Rules. Mix as cake. Do not sift graham or entire wheat flour. Molds and covers should be well greased. The length of time for steaming depends on the size of pudding; 1-...
-Desserts. Part 2
Cream Sauce Ingredients: 1 egg 1/2 c. thick cream 1 c. powdered sugar 1/2 c. milk 1/2 tsp. vanilla Method: Beat white of egg until stiff; add well-beaten yolk and sugar. Dilute cream wi...
-Desserts. Part 3
Fillers In Ice Cream a. Kinds 1. Starchy, wheat, rice, and cornstarch. 2. Egg, used in French ice cream. b. Purposes 1. Gives firmer body. 2. Better standing-up qualities. c. Adva...
-Desserts. Part 4
Vanilla Ice Cream Ingredients: 1 qt. cream 3/4 c. sugar 1 tsp. vanilla Method : Scald 1/2 the cream, add the sugar, remainder of cream and vanilla. Cool and freeze according to directions....
-Desserts. Part 5
Sherbets Milk Sherbet Ingredients: 1 qt. milk or cream 2 c. sugar 1/2 c. lemon juice rind 1 lemon Method: Let lemon juice and sugar stand 1 hour. Add milk. Orange Sherbet I...
-Desserts. Part 6
Sauce For Nesselrode Pudding Ingredients: 3 egg yolks 1 1/2 c. whipped cream 3 tbsp. powdered sugar 1/2 tsp. vanilla Method : Beat eggs until thick, add sugar and beat again. Stir in a ...
-Desserts. Part 7
Philadelphia Ice Cream Texture.......................................................... 20 Color.............................................................
-Desserts. Part 8
Milk Sherbet Sugar . . . 6 tbsp. 78.6 78.6 314 .0112 Milk . . . ...
-Chapter XX. Sugar And Candy
Cane sugar is found in the fruits and juices of many plants but the principal source is the sugar cane and the sugar beet. Cane sugar is made, however, from the maple and palm trees. By-products of th...
-Sugar And Candy. Part 2
Fondant Ingredients: 2 c. granulated sugar 1/2 c. cold water Method: Mix the sugar and water together in a saucepan. Place saucepan over heat and stir the contents with a wooden spoon unti...
-Sugar And Candy. Part 3
Candy Chocolate Fudge Ingredients: 2 c. sugar 1/2 c. milk 1/16 tsp. salt 2 oz. chocolate 1 tbsp. butter 1 tsp. vanilla Method: Melt chocolate and butter, add sugar and milk and stir unt...
-Sugar And Candy. Part 4
Molasses Candy Ingredients: 3 c. brown sugar 1/2 c. molasses 1 c. water 1 tbsp. butter 1/2 tsp. soda 2 tbsp. vanilla Method: Cook all but soda and vanilla until mixture cracks when d...
-Chapter XXI. Recipes For Fifty Servings
Beverages Boiled Coffee Ingredients: 5 c. coffee 2 c. cold water 2 eggs 8 qts. boiling water 1 c. cold water Reception Cocoa Ingredients: 1 1/2 c. cocoa 8 qts. milk 2 c....
-Recipes For Fifty Servings. Part 2
Mashed Potatoes Ingredients: 1 pk. potatoes 1 c. butter 1 qt. milk 5 tbsp. salt Stuffed Baked Potatoes Ingredients: 50 potatoes 1 1/2 tbsp. salt 1 1/2 c. hot milk 2 tsp. peppe...
-Recipes For Fifty Servings. Part 3
Sauce With Mongole Soup Ingredients: 3/4 c. butter 3/4 c. flour 1 tbsp. Worcestershire sauce 2 tbsp. vinegar Sauce With Creole Soup Ingredients: 1 1/2 c. butter 1 3/4 c. flour ...
-Recipes For Fifty Servings. Part 4
Stuffed Eggs Ingredients: 50 hard-cooked eggs 3 tbsp. oil 1 1/2 c. minced ham 1/8 tsp. cayenne 1/2 c butter 1 1/2 tsp. mustard 2 1/2 tsp. salt Macaroni And Cheese Ingredients:...
-Recipes For Fifty Servings. Part 5
Biscuits Ingredients: 3 qts. flour 2 tbsp. salt 1/2 c. baking powder 1 qt. milk or more 6 tbsp. butter 6 tbsp. lard Fruit Rolls Ingredients: 3 qts. flour 8 tbsp. baking powder...
-Recipes For Fifty Servings. Part 6
Doughnuts Ingredients: 1/2c. and 2 tbsp. butter 1 1/2 c. sugar 6 eggs 1 1/2 c. milk flour to roll 2 1/3 tbsp. baking powder 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1 tbsp. salt 1 tbsp. vanilla ...
-A Laboratory Hand-Book For Dietetics
By MARY SWARTZ ROSE, Ph.D. Assistant Professor, Department of Nutrition, Teachers College, Columbia University Cloth, 8vo, $1.10 Investigations into the quantitative requirements of the human...
-Food Products
By HENRY C. SHERMAN Professor of Food Chemistry in Columbia University Illustrated, cloth, i2mo, 59^ pages, $2.23 A comprehensive, descriptive text-book on the general subject of foods. The f...
-Chemistry of Food and Nutrition
Cloth, 12mo, viii+ 355 pages, $1.50 The purpose of this volume is to present the principles of the chemistry of food and nutrition with special reference to the food requirements of man and the con...
-Household Bacteriology
BY ESTELLE D. BUCHANAN, M.S. Recently Assistant Professor of Botany, Iowa State College AND ROBERT EARLE BUCHANAN, Ph.D. Professor of Bacteriology, Iowa State College, and Bacteriologist o...
-Textiles. A Handbook for the Student and the Consumer
BY MARY SCHENCK WOOLMAN, B.S. President of the Women's Educational and Industrial Union, Boston, acting head of the Department of Household Economics, Simmons College, recently Professor of D...
-Physics of the Household
By C. J. LYNDE Professor of Physics in Macdonald College, Canada Illustrated, 12mo, $1.25 This book presents in an exceptionally clear and direct manner the subject matter of a concise yet su...
-Elementary Household Chemistry
By J. F. SNELL Professor of Chemistry in Macdonald College, Canada Illustrated, 12mo, $1.25 In this textbook are to be found many new features both in the selection and in the presentation of...









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