Foods and Household Management

Renew：Part 57
Author：Anna M. Cooley and Helen Kinne
Update：08-15-2023
Tags：Home
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Chapter List

Chapter 1
Chapter 2
Chapter 3
Chapter 4
Chapter XI.
Chapter 6
Chapter IV). Then comes the choice and study of the recipe or the method of cooking. The word "recipe" is from a Latin word meaning "take." Follow this advice and "take" or bring together on the work table whatever materials are needed. Decide upon the necessary utensils, and place them conveniently near. As you gather the materials together you will measure and weigh the exact amounts. Do this before you begin the putting together or mixing. Sometimes instead of mixing, the necessary process is paring, or sc.r.a.ping, or cutting, each with its own best way. Then follows the application of heat. Some foods are then served at once, others must be carefully put away after cooling. Or again, there is no application of heat, for instance, when the freezing temperature is used in ice cream; or in a salad, or fruit preparation where cooling in the refrigerator is the next step. The technique of preparing a meal and serving will be found in Chapter XVI.
Chapter 8
Chapter V.) Filters may be used, and are effective in straining out sediment, but the home filter is seldom to be relied upon to remove actual bacterial contamination. If used at all, the filter should be frequently cleaned and sterilized in boiling water. In case the supply is suspected, the water for drinking should be boiled for at least ten minutes, allowed to settle, if necessary, and poured off into bottles for cooling. This is a practice to be commended after a heavy rainfall, and especially in the autumn.
Chapter 10
Chapter 11
Chapter 12
Chapter 13
Chapter XII.) The actual yeast, however, is what Fig. 30 shows it to be, a tiny, one-celled plant, increasing in number by the division of the single cell, or by the budding out of one cell from another. When conditions are favorable the yeast cells increase in number with great rapidity, and some of the sugar that is present is broken down into carbon dioxide gas and alcohol. It is this gas that causes the familiar bubbling when fermentation is taking place.
Chapter 15
Chapter XVII.)
Chapter IX.) The length of time required depends upon the size of the potato, forty-five minutes being the average time.
Chapter X.
Chapter XII.)
Chapter XV.)
Chapter 21
Chapter X).
Chapter 23
Chapter 24
Chapter 25
Chapter XII), and the mechanical method is a commercial process exclusively. Only the first method will be treated in this chapter.
Chapter 27
Chapter 28
Chapter XVII states the amount of protein and energy obtained for ten cents from bread as compared with other common foods, and makes the fact clear that bread is essentially one of the cheapest foods, remaining relatively so whatever the general fluctuations in food prices may be.
Chapter 30
Chapter IV.
Chapter IV.)
Chapter XVIII). When used largely in the diet, meat tends to cause intestinal putrefaction and to form excess of acid in the body.
Chapter 34
Chapter 35
Chapter 36
Chapter 37
Chapter VII. Vegetables should be cut in cubes or sometimes in slices. Meat, poultry, and sh.e.l.lfish should be cut in small pieces or chopped. The prepared meat should be mixed with some of the oil and acid and allowed to stand in an ice box for some time before it is dressed and arranged for serving. This process is called marinating in the cookbooks, and gives a flavor to the salad that it cannot have if a dressing is poured over the meat just before serving.
Chapter VI.
Chapter 40
Chapter 41
Chapter XXI.
Chapter XVIII. The proportion of the income to be spent for food is taken up in Chapter XIX.
Chapter XVIII.) Another method of estimating economy for this purpose is by calculating the cost of 100-Calorie portions of various food materials. A table giving such a comparison will be found in the next chapter.
Chapter I we learned that the body is a working machine whose first requirement is fuel. Hence the first consideration in the diet is to have the proper amount of fuel for each day, to provide energy for the constant internal work that keeps the body alive, and for the variable external work which may be so light as to consist of the few movements that one makes lying in bed, or sitting quietly; or so hard as to exercise many muscles, as playing tennis, bicycling, or swimming.
Chapter 46
Chapter 47
Chapter 48
Chapter XXII).
Chapter XX.
Chapter 51
Chapter 52
Chapter V for discussion of soft and hard water.)
Chapter VIII. The starch must be perfectly smooth, and should be stirred while it is boiling for a few minutes, and strained.
Chapter 55
Chapter 56
Chapter IV of Sherman"s "Chemistry of Food and Nutrition."