Lessons in Cooking THROUGH Preparation of Meals
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.
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