School and Home Cooking | Page 3

and Spices--Relishes
CLXXI. Canned Vegetables
CLXXII. Dried Vegetables
RELATED WORK
CLXXIII. The Sick-room Tray
CLXXIV. Preparing Trays for the Sick and Convalescent
CLXXV. Review--Meal Cooking
CLXXVI. Home Projects
DIVISION EIGHTEEN
SUPPLEMENTARY
I. Thanksgiving Sauce
II. Thanksgiving Desserts
III. Christmas Sweets
IV. Christmas Candy
APPENDIX
Suggestions for Teaching
Books for Reference
INDEX
LIST OF ILLUSTRATIONS
A corner in Washington's kitchen at Mt. Vernon [Frontispiece]
1. Skewer and knitting needle for testing foods
2. A sink arranged for efficiency in dish-washing
3. Utensils for dish-washing
4. Dish-drainer
5. Dish-drainer
6. Dish-rack
7. Dish-rack
8. A rack for drying dishes
9. Utensils for measuring and weighing foods
10. Coal range, showing course of direct draft
11. Coal range, showing course of indirect draft
12. Gas burner, showing mixer
13. Gas burners
14. Gas range, showing direction of draft
15. Cross-section of wickless kerosene stove
16. Electric range
17. Pressure cooker
18. Steam cooker, containing various foods
19. Scene on a tea plantation
20. Tea-ball teapot
21. Coffee berries
22. Coffee percolator
23. Grains of starch
24. A cupful of rice before and after boiling
25. Insulated wall of a refrigerator
26. Fireless cooker, having excelsior packing
27. Fireless cooker, with stone disks
28. Electric fireless cooker
29. Gas range, having fireless cooker attachment, insulated oven and hoods
30. Method of folding filter paper
31. Utensil for steaming,--a "steamer"
32. "Steam" without pressure, and "steam" which has been under pressure
33. Table laid for an informal luncheon
34. Wheel tray
35. How to hold the knife and fork
36. Keeping the fork in the left hand to carry food to the mouth
37. The teaspoon should rest on the saucer
38. How to hold the soup spoon
39. Apparatus to determine the temperature at which eggs coagulate
40. Method of holding pan to turn an omelet on to a platter
41. Cocoa pods
42. Dried bread crumbs
43. Structure of meat
44. Club or Delmonico steak
45. Porterhouse
46. Sirloin,--hip steak
47. Sirloin,--flat bone
48. Sirloin,--round bone
49. First cut prime rib roast
50. Second cut prime rib roast
51. Blade rib roast
52. Chuck rib roast
53. Colonial fireplace, showing a "roasting kitchen"
54. Round
55. Chuck
56. Cuts of beef
57. Rump
58. Cross rib, Boston cut, or English cut
59. Skirt steak; flank steak
60. Fish kettle, showing rack
61. A suggestion for the division of each dollar spent for food
62. The composition of roots and succulent vegetables
63. The composition of butter and other fat-yielding foods
64. The composition of milk and milk products
65. Cuts of veal
66. Cuts of lamb or mutton
67. Lamb chops
68. The composition of fresh and cured meats
69. Cuts of pork
70. The composition of fresh and dried fruits
71. Removing tendons from the leg of a fowl
72. Fowl trussed for roasting,--breast view
73. Fowl trussed for roasting,--back view
74. Composition of fish, fish products, and oysters
75. The composition of eggs and cheese
76. The composition of legumes and corn
77. The composition of bread and other cereal foods
78. Foods containing calcium
79. Foods containing phosphorus
80. Foods containing iron
81. Oven heat regulator
82. Illustrating the amount of heat represented by one Calorie
83. Comparative weights of 100-Calorie portions of food
84. 100-Calorie portions of food
85. Longitudinal section of wheat grain, showing bran, floury part, and germ
86. Growing yeast plants
87. Graduated measure and dipper for measuring the ingredients of modified milk
88. Some species of molds
89. The four types of bacteria
90. Canning foods
91. Rack for holding jars
92. The composition of fruits and fruit products
93. Drier for vegetables or fruits
94. The composition of sugar and similar foods
LIST OF EXPERIMENTS
1. Measurement equivalents.
2. Use of the wooden spoon.
3. Lack of draft.
4. Presence of draft.
5. The regulation and purpose of a gas mixer.
6. The dissolving power of water.
7. Presence of gases in water. 8. Simmering and boiling of water.
8. Tannin in tea.
9. The solubility of granulated sugar in cold water.
10. The solubility of granulated sugar in hot water.
11. The solubility of powdered sugar.
12. The solubility of caramel.
13. The starch test.
14. The effect of cold water on starch.
15. The effect of heat on starch.
16. Stiffening of cooked starch.
17. The structure of starch.
18. Separation of cellulose and starch.
19. The difference in the nutritive value of boiled rice and rice cooked over boiling water.
20. Retention of heat.
21. Starch grains and boiling water.
22. Separation of starch grains with cold water.
23. Separation of starch grains with sugar.
24. Separation of starch grains with fat.
25. The change of starch into dextrin.
26. The solubility of dextrin.
27. Starch in cracker.
28. Action of saliva upon starch.
29. The effect of soaking starchy vegetables in water.
30. Temperature at which fats and oils decompose or "burn".
31. Bread fried in "cool" fat.
32. The temperature of fat for frying
33. Saponification of fat
34. Action of oil and water
35. Emulsion of fat
36. The coagulation of egg-white
37. The solubility of albumin
38. Temperature at which eggs coagulate
39. Comparison of cooked and boiled eggs
40. Effect of beating a whole egg
41. Comparison of eggs beaten with a Dover egg beater and with a wire spoon
42. Effect of beating egg yolk and white separately
43. Separation of milk into foodstuffs
44. Scalding milk
45. Comparison of the conducting power of metal and earthenware
46. Effect of rennet on milk
47. Separation of curd and whey
48. Effect of acid on milk
49. Division of muscle
50. Effect of dry heat on (_a_) connective tissue, (_b_) muscle fiber
51. Effect of moisture and heat on (_a_) connective tissue, (_b_) muscle fiber
52. Comparison of starch and dextrin for thickening
53. Effect of cold water on meat
54. Effect of boiling water on meat
55. Effect of salt on meat
56. Effect of cold water on gelatine
57. Effect of hot water on gelatine
58. Effect of soaking fish in water
59. Effect of boiling fish rapidly
60. Effect of acid on milk
61. Neutralization of acid by means of soda
62. Protein in oyster liquor
63. Leavening with steam and air
64. Comparison of thick and thin quick breads
65. Preparation of flour for quick breads
66. Action of baking soda on sour milk
67. Chemical change
68. Quantity of baking soda to use with sour milk
69. Action of baking soda on molasses.
70. Quantity of baking soda to use with molasses.
71. Effect of cold water on a mixture of cream of tartar and baking soda.
72. Effect of hot water on a mixture of cream of tartar and baking soda.
73. Effect of hot water on baking powder.
74. Starch in baking powder.
75. Comparison of the time of action of different types of baking powders.
76. Conditions for