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Essex County Homemaking School Foods Notebook

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Essex County Homemaking School Foods Notebook Essex County Homemaking School Foods Notebook A reproduction of the cookbook that was used in the Homemaking School Foods class Published by the Essex Aggie Alumni Association 2004 Essex County Homemaking School 1914 –1962 In the interest of preserving an important part of the history of Essex Aggie we have reproduced this cookbook. This book was used by all Foods students of the Homemaking School. With its loosleaf style binding the cookbook allowed for constant updating as needed. This version of the cookbook represents the pages that were in use in 1958 and includes pages that were originally produced in the 1930s, 1940s and 1950s. All design elements of the original book have been preserved as much as possible so this book (with the exception of clearer type instead of the old typewritten pages) is very close to the original. The page revision dates have been preserved (when available) so that the reader can see when the page was last revised. Thanks to Barbara (Clark) Townsend ’37, Florence (Bartlett) Hellen ’43 and Louise (Lanford) MacDonald ’58 for donating their cookbooks so that this restoration could be accomplished. Charles Main, Class of 1956, Essex Aggie Alumni Association - 1 - History of The Homemaking School President James Garfield once said, "Our great hope for the future - our great safeguard against danger is to be found in the general and thorough education of our people." We, in Massachusetts, can be extremely proud of our educational heritage. It was here in our own state that the first public school law in 1647 provided free public education in each town of fifty or more households. In the early years of the 20th century, Massachusetts again led the nation in establishing vocational schools in order to broaden the educational opportunities for her young people. Sixty years ago local high schools had little to offer beyond college preparatory and commercial subjects. The young people of Essex County were especially fortunate when the Essex County Agricultural School was established in 1913 on what had been the Maplewood Farm. A year later the Mansion House on the farm was remodeled and opened as a Homemaking School with an enrollment of nineteen and a faculty of three. Originally a two year course was offered. In 1920 the course was extended to three years and in 1921, a one year course for high school graduates was added. The one year course became very popular and in the thirties as many as sixty girls enrolled each year. The Mansion House, our first home, was burned in 1917 and headquarters for the "Homemakers" was in the "Little Red School House" now known as Extension Hall. In 1926 the present brick building was completed to provide a laboratory for homemaking students and additional classroom facilities. In 1950 the Larkin Cottage was dedicated. The Homemaking School has changed over the years to meet the needs of changing times. Long hair and skirts to the ankles gave way to modern fashions. New techniques in food preparation brought about many changes in the Food Department. Related subject matter in child care, home decoration and fabric study reflected the new knowledge in each decade. All education in a democracy must keep pace with the needs of our society if our democracy is to meet the challenges of our present world. In 1914 the local high schools offered no Homemaking courses. Today, Home Economics is offered in all the public high schools of Essex County. This trend brought about the termination of the Homemaking Department in June of 1962. In recent years, the need for post high school vocational training for our young people led to the establishment of courses in Practical Nursing and Cosmetology. Through these new courses your Alma Mater is meeting the educational needs of young women in the county. Other new courses are being planned. Accordingly, as alumni, you salute both past and the future. In 1962, a chapter of the life story of the school came to a close; but, new chapters in the story of education for women and girls are already being written into the school's biography. As citizens of Essex County, we will eagerly watch their story unfold under the new title, "Essex Agricultural and Technical Institute." Constance L. Maude Educational Manager - 2 - Table of Contents General Information What I Have To Do To Earn A 1 In Effort Cafeteria Directions Sample Menus Methods of Cooking Measurements Equivalents of Food Measures Batters and Doughs Beverages Breads Cake Candy Canning Cookies Desserts Eggs Ices Pastry Pickling Poultry Salads Soups Vegetables Miscellaneous Recipes for Fifty - 3 - What I have to do to earn a 1 in Effort 1. Always wear a clean cotton skirt and blouse or uniform. 2. Always have a clean apron. 3. Always have hair neatly arranged in hair net before entering class. 4. Always have my food’s book and pencil. 5. Arrive for class on time and remain seated and ready for class instructions. 6. Listen to class lesson and instructions, take down all needed notes for kitchen work. 7. Make out housekeeping card completely and do housekeeping duty thoroughly and in good spirits. 8. Work cooperatively in unit with other girls, doing my share of the work, including cleaning up and checking unit, stove arid sink. 9. Use only my own towel and dish cloth and correctly hang back clean on rack 10. Maintain a good attitude towards class work, always being cheerful and willing to do any project at any given moment. 11. Make-up all missed work because of absence or excuse from class. 12. Study carefully for all tests and completing assignments on time. Foods #10 - 1/12/56 General Information Page 01 - 4 - CAFETERIA DIRECTIONS FOR ALL THE CLASS I Work at following tables Number 1 - for main dish Number 2 - for hot breads or use Supply Table. Number 3 - for salads Number 4 - for desserts. II When you are through the work assigned you: 1. Help Someone else. 2. Clean up wherever needed. 3. At 1l:15, if all through, do your Housekeeping Job and wash out your towels. 4. Sweep floor only where something has been spilled so long as food is exposed. III Use proper containers for waste. Nutrition - BMcJ 3 - 6/8/48 General Information Page 02 - 5 - Directions for Setting Up Serving Units and Serving During Noontime in Upstairs Laboratory It is the job of one girl during the morning period to prepare the dining room for lunch and set up all serving units. Sometimes two and sometimes three girls stay in the laboratory throughout the noon period to serve the lunch and leave the laboratory in good condition. These girls get their lunch about 11:45 by going to the downstairs laboratory one at a time getting their tray, paying the cashier, bringing the tray upstairs and eating at one of the laboratory tables. One girl must be in the kitchen all the time. These student trays are returned to the downstairs kitchen when lunch is finished. All serving girls must leave kitchen in time to change uniform and get to assembly. Counter Girls should always be efficient, alert to the needs of their customers, and courteous. Keep counter looking well at all times. Remember that well served food is much more palatable and interesting. Keep kitchen picked up and clean as meal progresses so that you may complete the final cleaning more quickly. Dining room and unit Girl during morning class. 1. Steam table lighted - we usually use only the top burner - check amount of water - there should be about two inches. 2. Dining Room - All clothing girls must leave the dining room by 11:15 Dust all tables, chairs, buffet, bookstand, etc. Fill and wipe sugar bowls, salts and peppers. On each of three large dining tables place two paper doilies. On these place one sugar bowl spoon and two salts and peppers. Plants and flowers, if present, need water. Water Cooler - shelves wiped off - tray of glasses on top. Ventilation - open or close windows as necessary. Floor - check to be sure it is clean. After the meal - remove all salts, peppers and sugar bowls with doilies and place on a tray on the shelf under the counter. Wipe all tables, straighten chairs. Pull shades. Leave dining room in perfect condition. 3. Serving Units A. Counter – Wash counter and slide Trays - be sure they are clean - correct number - all same size. Place next to post. Silver tray - correct amount and type for the meal - placed neatly - all on one tray. Tray placed on outside shelf by pile of trays. Napkins - Placed beside silver tray. Bread & butter plates - four rows of 5 each placed in center of counter. Bread & butter knife on plate. Cut butter and leave in refrigerator until 11:25, then put one piece on half the number of plates. Place the rest as needed during the noon. Look to see if there is left over butter suitable to use. Relishes - salad dressing, jelly, etc., in glass dishes on glass plates and placed in further left hand corner of counter with spoons. Salads - When ready, placed at right of bread and butter plates (as far from steam tables as possible) Desserts - at left of bread and butters - save some room for dinner plates when served. The remainder of desserts and salads on Table 4. General Information Page 3 - 6 - B. Beverage Unit Behind the post on the slide - 12 cups and saucers piled up. Glass plate - four slices of lemon - nicely cut - no seeds. Box of tea balls. Cream pitcher - fill with cream and leave in refrigerator until 11:20.
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