cooking1.pdf

VOLUME ONE

ESSENTIALS OF COOKING

CEREALS

BREAD

HOT BREADS

PREFACE

The Complete Library of COOKING consists of five volumes that cover the

various phases of the subject of cooking as it is carried on in the

home. These books are arranged so that related subjects are grouped

together. Examination questions pertaining to the subject matter appear

at the end of each section. These questions will prove helpful in a

mastery of the subjects to which they relate. At the back of each

volume is a complete index, which will assist materially in making

quick reference to the subjects contained in it.

This volume, which is the first of the set, deals with the essentials of

cooking, cereals, bread, and hot breads. In Essentials of Cooking,

Parts 1 and 2, are thoroughly treated the selection, buying, and care of

food, as well as other matters that will lead to familiarity with terms

used in COOKING and to efficiency in the preparation of food. In

Cereals are discussed the production, composition, selection, and care

and the cooking and serving of cereals of all kinds. In Bread and Hot

Breads are described all the ingredients required for bread, rolls, and

hot breads of every kind, the processes and recipes to be followed in

making and baking them, the procedure in serving them, and the way in

which to care for such foods.

Whenever advisable, utensils for the preparation of food, as well as

labor-saving devices, are described, so as to enable beginners in the

art of COOKING to become acquainted with them quickly. In addition, this

volume contains breakfast, luncheon, and dinner menus that will enable

the housewife to put into practical, every-day use many of the

recipes given.

It is our hope that these volumes will help the you to acquire the

knowledge needed to prepare daily meals that will contain the proper

sustenance for each member of your family, teach you how to buy your

food judiciously and prepare and serve it economically and

appetizingly, and also instill in you such a love for COOKING that you

will become enthusiastic about mastering and dignifying this art.

CONTENTS

ESSENTIALS OF COOKING

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 COOKING

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

Utilizing Left-Over Hot Breads

Luncheon Menu

INDEX

ESSENTIALS OF COOKING (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,

COOKING 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 COOKING 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.

3. The providing of food in the home is a matter that usually falls to

the lot of the housewife; in fact, on her depends the wise use of the

family income. This means, then, that whether a woman is earning her own

livelihood and has only herself to provide for, or whether she is

spending a part of some other person's income, as, for instance, her

father's or her husband's, she should understand how to proportion her

money so as to provide the essential needs, namely, food, clothing, and

shelter. In considering the question of providing food, the housewife

should set about to determine what three meals a day will cost, and in

this matter she should be guided by the thought that the meals must be

the best that can possibly be purchased for the amount of money allowed

for food from the family income and that their cost must not exceed the

allotment. To a great extent she can control the cost of her foods by

selecting them with care and then making good use of what her money has

bought. It is only by constant thought and careful planning, however,

that she will be able to keep within her means, and she will find that

her greatest assistance lies in studying foods and the ways in which to

prepare them.

4. A factor that should not be disregarded in the problem of food is

waste, and so that the housewife can cope with it properly she should

understand the distinction between waste and refuse. These terms are

thought by some to mean the same thing and are often confused; but there

is a decided difference between them. Waste, as applied to food, is

something that could be used but is not, whereas refuse is something

that is rejected because it is unfit for use. For example, the fat of

meat, which is often eaten, is waste if it is thrown away, but potato

parings, which are not suitable as food, are refuse.

In connection with the problem of waste, it may be well to know that

leakage in the household is due to three causes. The first one is lack

of knowledge on the part of the housekeeper as to the difference between

waste and refuse and a consequent failure to market well. As an

illustration, many housewives will reject turkey at a certain price a

pound as being too expensive and, instead, will buy chicken at, say, 5

cents a pound less. In reality, chicken at 5 cents a pound less than the

price of turkey is more expensive, because turkey, whose proportion of

meat to bone is greater than that of chicken, furnishes more edible

material; therefore, in buying chicken, they pay more for refuse in

proportion to good material. The second cause for this leakage in the

household is excessive waste in the preparation of food for the table,

arising from the selection of the wrong cooking method or the lack of

skill in cooking; and the third cause is the serving of too large

quantities and a consequent waste of food left on individual plates and

unfit for any other use in the home.

5. Another matter that constantly confronts the housewife is what foods

she shall select for each day's meals. To be successful, all meals

should be planned with the idea of making them wholesome and appetizing,

giving them variety, and using the left-overs. Every woman should

understand that food is cooked for both hygienic and esthetic reasons;

that is, it must be made safe and wholesome for health's sake and must

satisfy the appetite, which to a considerable degree is mental and, of

course, is influenced by the appearance of the food. When the housewife

knows how to cook ordinary foods well, she has an excellent foundation

from which to obtain variety in the diet--by which in these lessons is

meant the daily food and drink of any individual, and not something

prescribed by a physician for a person who is ill--for then it is simply

a matter of putting a little careful thought into the work she is doing

in order to get ideas of new ways in which to prepare these same foods

and of utilizing foodstuffs she has on hand. However, ample time must

always be allowed for the preparation of meals, for no one can expect to

produce tasty meals by rushing into the kitchen just before meal time

and getting up the easiest thing in the quickest manner. Well-planned

meals carefully prepared will stimulate interest in the next day's bill

of fare and will prove extremely beneficial to all concerned.

6. In the practice of COOKING it is also important that the meals be

planned and the cooking done for the sake of building the human body

and caring for it. As soon as any woman realizes that both the present

and the future welfare of the persons for whom she is providing foods

depend on so many things that are included in COOKING, her interest in

this branch of domestic science will increase; and in making a study of

it she may rest assured that there is possibly no other calling that

affords a more constant source of enjoyment and a better opportunity for

acquiring knowledge, displaying skill, and helping others to be well

and happy.

The fact that people constantly desire something new and different in

the way of food offers the housewife a chance to develop her ingenuity

along this line. Then, too, each season brings with it special foods for

enjoyment and nourishment, and there is constant satisfaction in

providing the family with some surprise in the form of a dish to which

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