i^J Book Gopight]^^. CQPmiOm DEPOSIT i s ^ Lessons in Cooking THROUGH Preparation of Meals BY EVA EOBERTA ROBINSON, B.S. thachbe of cookery, university of chicago, lectubbb illinois domestic science association, women's clubs, etc. AND HELEN GUNN HAMMEL ©BADUATB OF THE UNIVERSITY OF CHICAGO, DIETITIAN, INSTEUCTO* AMERICAN SCHOOL OF HOME ECONOMICS A CORRESPONDENCE COURSE PREPARED TO TEACH THE ART OF COOKING IN THE HOME, THROUGH A SERIES OF GRADED MENUS, WITH DIREC- TIONS FOR PREPARING THE MEALS AS WELL AS THE SEPARATE KECIPES CHICAGO AMERICAN SCHOOL OP HOME ECONOMICS 1912 r> Copyright 1911, 1912 BY Home Economics Association SCIA328579 INTRODUCTION THE problem of home cooking is to prepare appetizing' and wliolesome meals, with due regard to expenditure of time and money. The typical cooking, course teaches the art by means of separate dishes, leaving the student at a loss when it comes to combining them or to preparing whole meals of several dishes at the same time. The beginner, with only a cook book for a guide, often attempts the most difficult and complicated dishes first, with failure and discouragement, loss of time and materials as the result. The cook book gives little help in serving whole- some food combination and a balanced diet. It does not answer the ever-present question, "What shall be provided for today, for tomorrow, for the day after?" In this series of lessons is presented a systematic cor- respondence course in the cooking of meals, with detailed directions, not only for cooking the separate dishes, but also for preparing and serving each meal as a whole. The course is divided into twelve parts, each containing the recipes for a week's menu, typical of one month in the year. With the exception of seasonable fruits and vege- tables, the menus may be applied to any month. In the first lessons the simplest recipes are gives, gradually increas- ing in difficulty to advanced work in the lessons of the later months. The recipes, in most cases, give quantities suit- able for serving a family of four. The average cost of the food served and its food value is given, followed by sug- gestions for reducing the cost, if desired. ii INTRODUCTION The menus are planned to give pleasing, variety, whole- some food combination, and well-balanced meals which may be prepared with economy of time, effort and money. Menus for special occasions are included, as for Thanksgiving and Christmas dinners, formal and informal luncheons and din- ners, chafing-dish suppers, birthday and children's parties, etc. Each part contains one or more special articles relating to the "Preparation of Meals," such as waiting on table, carving, dishwashing, candy making, marketing, fuels, plan- ning menus, canning, preserving, etc. Helpful hints and suggestions are given throughout the lessons and at the end of many of the parts. A summary of all the menus, glos- sary, bibliography and full and complete index are provided at the end. In the following course, the student is expected to cook and serve all of the meals given in Part I during the first month, the meals in Part II during the second month, and so on through the twelve parts. The written work consists in sending a detailed report of each month's work, telling of successes and failures, giving time spent in cooking, the cost of the meals served, and asking questions. Report blanks are furnished. A certificate, i6 by 21 inches, on parch- ment bond, is awarded if the twelve reports are made. In the preparation of the course, the literature of cooking, has been examined thoroughly and the assistance of a num- ber of prominent teachers of cookery has been obtained. The course is offered in the expectation that it will prove particularly helpful to beginners and be welcomed as well by those who have had experience but who desire to perfect themselves further in modern methods of cooking. American School of Home Economics. TABLES AND DEFINITIONS The following tables and definitions are taken from the Bulletin of the American School of Home Economics, en- titled "Free Hand Cooking." In it an attempt has been made to simplify the art of cookery by concentrating and by classifying according to process. Fundamental recipes are given which are capable of infinite variation. The complete Bulletin may be obtained from the School for ten cents. The pages are included here as a general guide and for quick reference. Details and specific directions will be found in the Lessons. WEIGHTS AND MEASURES 3 teaspoons=l tablespoon 2 pints^l quart 16 tablespoons=l cup 4 quarts=l gallon 2 cups=l pint 1 cup=8 ounces (volume) A gallon of water weighs 8% pounds—a cup of water, S^^ ounces (avoirdupois). A gallon contains 231 cubic inches. All materials are measured level, i. e., by filling cup or spoon more than full and leveling with a case knife. This applies to liquids which * ' round up " in spoons. Flour, meal, and fine sugar are measured after sifting and piled into the measure lightly. Standard measuring cups holding % pint should always be used. Tea and coffee cups vary so greatly that correct proportions" can not be obtained by using them. Tea and tablespoons vary considerably. Standard tea and table- spoons should be used. APPROXIMATE MEASURE OF ONE POUND 2 cups milk 2 5/6 cups granulated cornmeal 2 cups butter 2 2/3 cups oatmeal 2 cups chopped meat 6 cups rolled oats 2 cups granulated sugar 4 1/3 cups rye meal 2 2/3 cups brown sugar 1% cups rice 2 2/3 cups powdered sugar 2 1/3 cups dry beans 3% cups confectioners' sugar 4 1/3 cups coffee 4 cups patent flour 8 large eggs 4 cups entire wheat flour 9 medium eggs 4% cups Graham flour 10 small eggs APPROXIMATE MEASURE OF ONE OUNCE Read "tablespoons" in place of cups in the above and the weight is about 1 ounce. — iv LESSONS IN COOKING No table of weights to measure can be more than ap- proximate, as different samples vary in weight for bulk. In truly scientific cookery quantities should be measured by weight. The table is useful for comparison, i. e., pow- dered sugar is more bulky than granulated and less so than confectioners', hence the greater sweetening power of gran- ulated; ordinary white flour (sifted) is less bulky than graham flour, and so on. Experiments have shown that there may be a difference of 25 per cent in the weight of a "cup of flour" measured by different persons in different ways. One method is to sift the flour onto a square of glazed paper (or oil cloth) and pour it into the cup placed on another piece of paper tap the side of the cup once with a knife and level. METHODS OF APPLYING HEAT Broiling—Cooking before or over glowing coals or under gas. Ea- cliant heat. High temperature at first to sear outside, thus devel- oping flavor and retaining juices; then lower temperature for the heat to penetrate and to avoid burning. Pan Broiling—Cooking on very hot griddle with only sufficient fat to prevent sticking. Boasting—Same as broiling, superseded by baking in oven. Baking—Cooking in oven by heated air and radiation. Slow oven, 270°—350° F. Moderate oven, 350°—400° F. Quick oven, 400°—480° F. (These temperatures were taken by a thermometer through the top of a gas stove oven). Boiling—Cooking in boiling water, 212° F. Stevting—Cooking in water at temperature 160° to 180° F. Steaming—Cooking in contact with steam, 212° F. Dry Steaming, as in a double boiler, 192° F. Frying—Cooking by immersion in deep fat, approximately 360° F. for uncooked foods, 380° F. for cooked foods. The fat used: all lard, 2/3 lard and 1/3 beef suet, "cod fat" from the flank of beef, oil, "snowdrift," "cottolene" and mixtures. Tempera- tures vary to produce similar effects with different fats. Saute-ing—Cooking in small quantity of fat—often called frying. Braising—Combination of stewing and baking. Meat is often first seared to develop flavor and prevent escape of juices. Fricasseeing—Combination of sauteing and stewing. TABLES AND DEFINITIONS V. COMPOSITION OF EAW FOODS Parts in 100 (approximate). Wheat Flour—12 water, 12 gluten, 75 starch, 1 fat. Cornmeal—12 water, 9 protein, 75 starch, 2 fat. Beans and Peas, dry—13 water, 24 legumen, 60 starch, 2 fat. Potato, white—78 water, 2 protein, 18 starch, trace of fat. Parsnips, Carrots, Turnips—85 water, 1 proteid substance, 9—12 starch and sugar, % fat. Banana—75 water, 1 protein, 22 sugar and starch, i^ fat. Loin of Beef (avg.) —60 water, 18 protein, 20 fat. Eggs—74 water, 13 albumen, 10 fat. Egg, white—86 water, 12 albumen, no fat. Egg, yolk—50 water, 16 albumen, 33 fat. Milk—87 water, 3 casein, 5 sugar, 4 fat. Cheese—33 water, 26 casein, 33 fat. Nuts—3 water, 20 protein, 15 starch, 55 fat. Butter—12 water, 1 protein, 85 fat. Lard, Olive Oil—100 fat. All the above foods except refined fats, sugar and starch, contain from % per cent to 1 per cent of mineral matter (salts), apparent when the foods are burned as ash. Butter and cheese have 2 per cent or 3 per cent of common salt added. Protein foods are eggs, meats, fish, cheese. Starchy foods are the grains—wheat, rice, rye, oats, corn, etc., beans, peas, potatoes, chestnut. Fats are prominent in fat meats, nuts, cream, butter, lard, vegetable oils. Cellulose or woody fiber is found in vegetables, un- screened flours and meals, and in fruits, especially when unripe.