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Ebook Table Of Contents

ESSENTIALS OF COOKERY
 
The Problem of Food
 
Selection of Food
 
Food Substances
 
Food Value
 
Digestion and Absorption of Food
 
Preparation of Food
 
Methods of Cooking
 
Heat for Cooking
 
Utensils for Cooking
 
Preparing Foods for Cooking
 
Order of Work
 
Table for Cooking Foods
 
Care of Food
 
Menus and Recipes
 
Terms Used in Cookery
 
 
CEREALS
 
Production, Composition, and Selection
 
Cereals as a Food
 
Preparation of Cereals for the Table
 
Indian Corn, or Maize
 
Wheat
 
Rice
 
Oats
 
Barley
 
Rye, Buckwheat, and Millet
 
Prepared, or Ready-to-Eat, Cereals
 
Serving Cereals
 
Italian Pastes
 
Breakfast Menu
 
 
BREAD
 
Importance of Bread as Food
 
Ingredients for Bread Making
 
Utensils for Bread Making
 
Bread-Making Processes
 
Making the Dough
 
Care of the Rising Dough
 
Kneading the Dough
 
Shaping the Dough Into Loaves
 

Baking the Bread
 
Scoring Bread
 
Use of the Bread Mixer
 
Serving Bread
 
Bread Recipes
 
Recipes for Rolls, Buns, and Biscuits
 
Toast
 
Left-Over Bread
 
 
HOT BREADS
 
Hot Breads in the Diet
 
Principal Requirements for Hot Breads
 
Leavening Agents
 
Hot-Bread Utensils and Their Use
 
Preparing the Hot-Bread Mixture
 
Baking the Hot-Bread Mixture
 
Serving Hot Breads
 
Popover Recipes
 
Griddle-Cake Recipes
 
Waffle Recipes
 
Muffin Recipes
 
Corn-Cake Recipes
 
Biscuit Recipes
 
Miscellaneous Hot-Bread Recipes
 
Utilising Left-Over Hot Breads
 
Luncheon Menu

Ebook Sample Content Preview

ESSENTIALS OF COOKERY (PART 1)

THE PROBLEM OF FOOD

1. Without doubt, the greatest problem confronting the human race is that of food. In order to exist, every person must eat; but eating simply to keep life in the body is not enough. Aside from this, the body must be supplied with an ample amount of energy to carry on each day's work, as well as with the material needed for its growth, repair, and working power. To meet these requirements of the human body, there is nothing to take the place of food, not merely any kind, however, but the
right kind. 

Indeed, so important is the right kind of food in the scheme of life that the child deprived of it neither grows  nor  increases  in  weight,  and  the  adult  who  is  unable  to  secure  enough  of  it  for  adequate nourishment is deficient in nerve force and working power. If a person is to get the best out of life, the food taken into the body must possess real sustaining power and supply the tissues with the necessary building material; and this truth points out that there are facts and principles that must be known in order that the proper selection of food may be made, that it may be so prepared as to increase its value, and that economy in its selection, preparation, use, and care may be exercised.

2.  Probably the most important of these principles is the cooking of food. While this refers especially to the preparation of food by subjecting edible materials to the action of heat, it involves much more. The  cooking of  food is a science as  well  as  an art,  and it  depends for its success  on  known and established principles. In its full sense, cookery means not only the ability to follow a recipe, thereby producing a successfully cooked dish, but also the ability to select materials, a knowledge of the ways in which to prepare them, an understanding of their value for the persons for whom they are prepared, and ingenuity in serving foods attractively and in making the best use of food that may be left over from the previous meals, so that there will be practically no waste. Thus, while cookery in all its phases is a broad subject, it is one that truly belongs to woman, not only because of the pleasure she derives in preparing food for the members of her family, but because she is particularly qualified to carry on the work...

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