Public School Domestic Science eBook

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Start of eBook	1
CHAPTER I.	1
FOOTNOTE:	4
CHAPTER II.	4
FOOTNOTE:	6
CHAPTER III.	6
CHAPTER IV.	6
CHAPTER V.	11
TABLE OF COMPARATIVE DIGESTIBILITY.	12
TIME OF DIGESTION.	12
CHAPTER VI.	16
CHAPTER VII.	17
PERCENTAGE OF STARCH IN VEGETABLE FOODS.	17
COMPOSITION OF BREAD FROM WHEAT AND MAIZE.	19
CHAPTER VIII.	23
CHAPTER IX.	24
BAKING MEATS.	26
FRYING (DEEP).	27
RECIPES.	27
POPOVERS.	27
PANCAKES.	27
PANCAKES WITH BUTTERMILK.	28
CORNMEAL GRIDDLE CAKES.	28
BREAD GRIDDLE CAKES.	28
BUCKWHEAT CAKES.	28
FRITTERS.	28
GEMS—WHOLE WHEAT OR GRAHAM GEMS.	28
CORN MUFFINS.	29
QUICK MUFFINS OR GEMS.	29
TEA BISCUIT.	29
HOT CORN BREAD.	29
SHORTCAKES.	29
DOUGHNUTS.	30
BREAD.	30
BREAD MADE WITH WATER.	31
BREAD (WITH A SPONGE).	31
WHOLE WHEAT OR GRAHAM BREAD.	32
YEAST.	32
SAUCES AND MILK SOUPS.	32
DRAWN BUTTER SAUCE.	32
BROWN SAUCE.	32
CARAMEL FOR COLORING SOUPS AND SAUCES.	33
MOCK BISQUE SOUP.	33
POTATO SOUP.	33
CELERY SOUP.	33
EGGS.	33
BOILED EGGS.	34
HARD BOILED EGGS.	34
POACHED EGGS.	34
OMELET.	34
CUP CUSTARDS.	34
BOILED CUSTARD.	34
FRUIT.	35
APPLESAUCE.	35
CODDLED APPLES.	35
STEWED PRUNES.	35
CRANBERRIES.	35
STEWED RHUBARB.	35
BAKED PEARS.	36
BAKED APPLES.	36
VEGETABLES.	36
CABBAGE.	36
CAULIFLOWER.	36
CELERY.	36
BOILED BEETS.	36
BEANS (DRIED).	37
ASPARAGUS.	37
ONIONS.	37
POTATOES.	37
RICE POTATOES.	37
MASHED POTATOES.	37
POTATO PUFFS.	37
CREAMED POTATOES.	37
BAKED POTATOES.	37
FRIED POTATOES.	38
TOMATOES (RAW).	38
SCALLOPED TOMATOES.	38
STEWED TOMATOES.	38
SPINACH.	38
CARROTS AND TURNIPS.	38
PEAS (GREEN).	38
GREEN SWEET CORN.	39
SALADS.	39
SALAD DRESSING.	39
MAYONNAISE DRESSING.	39
LETTUCE SALAD.	39
POTATO SALAD.	39
TOMATO SALAD.	40
CABBAGE SALAD.	40
CHICKEN SALAD.	40
FRUIT SALAD.	40
CEREALS.	40
OATMEAL PORRIDGE.	41
CRACKED WHEAT	41
CORNMEAL	41
RICE.	41
RICE CROQUETTES.	41
BAKED RICE.	41
FARINA.	41
MACARONI.	42
BOILED MACARONI.	42
MACARONI WITH TOMATO SAUCE.	42
MACARONI AND CHEESE.	42
CHEESE.	42
WELSH RAREBIT.	42
BEVERAGES.	43
COFFEE.	43
COFFEE MADE WITH AN EGG.	43
COCOA.	43
SOUPS.	43
VEGETABLE SOUP.	44
TOMATO SOUP.	45
SPLIT PEA SOUP.	45
ONION SOUP.	45
MACARONI SOUP.	45
OYSTER SOUP.	45
BEAN SOUP (WITHOUT STOCK).	46
BOUILLON.	46
FISH.	46
BROILED FISH.	46
BAKED FISH.	47
SCALLOPED FISH.	47
SALT FISH BALLS.	47
MEAT.	47
ROAST OF BEEF.	47
BROILED STEAK.	48
PAN-BROILED STEAK.	48
HAMBURG STEAK.	48
BEEF STEW WITH DUMPLINGS.	48
POT ROAST.	49
BRAISED BEEF.	49
HASH.	49
CORNED BEEF OR SAUSAGE HASH.	49
MUTTON—BOILED LEG OF MUTTON.	50
IRISH STEW.	50
TO BAKE OR ROAST A QUARTER OF LAMB.	50
LAMB CHOPS	50
VEAL—VEAL CUTLETS.	50
STEWED KNUCKLE OF VEAL.	50
JELLIED VEAL.	51
FILLET OF VEAL (STUFFED).	51
PORK AND BEANS.	51
ROAST SPARE RIBS.	51
BROILED HAM.	51
FRIED BACON.	52
SAUSAGE.	52
LIVER AND BACON.	52
POULTRY.	52
ROAST CHICKEN (OR TURKEY).	53
FRICASSEE OF CHICKEN.	53
BROILED CHICKEN.	54
MEAT SOUFFLE.	54
CROQUETTES.	54
HOT PUDDINGS.	54
COTTAGE PUDDING.	55
LEMON PUDDING.	55
BREAD PUDDING.	55
STEAMED APPLE PUDDING.	55
BOILED RICE PUDDING.	56
BROWN BETTY.	56
APPLE SNOW.	56
SCALLOPED APPLES.	56
SUET PUDDING.	56
TAPIOCA PUDDING.	56
CHOCOLATE PUDDING.	56
SNOW PUDDING.	57
CREAM PIE.	57
BLANC MANGE.	57
STRAWBERRY SHORTCAKE.	57
PUDDING SAUCES.	57
MOLASSES SAUCE.	58
CREAM SAUCE.	58
LEMON SAUCE.	58
VANILLA SAUCE.	58
CAKE.	58
GINGERBREAD.	59
SPICE CAKE.	59
SPONGE CAKE.	59
ROLL JELLY CAKE.	59
SEED CAKE.	59
COOKIES (PLAIN).	60
LAYER CAKE.	60
PLAIN FRUIT CAKE.	60
ICING.	60
BOILED ICING.	60
PASTRY.	60
PUFF PASTE.	61
PLAIN PASTRY.	61
PASTE FOR MEAT PIES, ETC.	61
MISCELLANEOUS.	61
BEEF STEW.	61
STUFFED TOMATOES.	62
STEWED KIDNEYS.	62
CREAMED EGGS.	62
BUTTERED TOAST.	62
CROUTONS (FOR SOUP).	62
FRENCH TOAST.	63
SANDWICHES.	63
A FEW GENERAL HINTS.	63
TO CLEAN CURRANTS.	63
SERVING FOOD.	63
CANNING AND PRESERVING.	63
PRESERVING.	64
JELLIES.	64
SUGGESTIONS FOR YOUNG HOUSEKEEPERS.	64
DISH WASHING.	65
VENTILATION AND SANITATION.	66
LAUNDRY WORK.	68
WASHING OF WOOLLENS.	71
COLORED COTTONS.	71
CARING FOR INVALIDS.	72
BEVERAGES.	74
MEAT EXTRACTIVES.	74
A FEW GENERAL HINTS FOR SCHOOL CHILDREN.	76
SUGGESTIONS FOR SCHOOL CHILDREN’S DIET.	78
INFANTS’ DIET.	80
BARLEY WATER.	80
MILK-SUGAR WATER.	81
LIME WATER.	81
MALTED FOOD.	81
PEPTONIZED MILK.	81
STERILIZED OR PASTEURIZED MILK.	81
TEMPERATURE OF FOOD.	82
NURSING BOTTLES AND FEEDING.	82
FLOUR BALL.	82
OATMEAL GRUEL.	82
FARINA GRUEL.	82
BEEF JUICE.	83
ALBUMINIZED FOOD.	83
BISCUITS.	83
EGGS.	83
JUNKET.	83
BAKED POTATOES.	83
MACARONI.	83
FRUIT.	83
RICE.	83
VENTILATION.	83
EMERGENCIES.	84
FURNISHING A CLASS-ROOM.	85
EARTHEN, CHINA AND GLASS WARE.	85
PLANNING AND SERVING MEALS.	86
A FEW GENERAL HINTS ON SETTING THE TABLE.	87
A FEW HINTS FOR WAITRESSES.	87
CONSIDERATION OF MENUS.	88
THE MENUS.	89
PECUNIARY ECONOMY OF MILK AND OTHER FOODS.	90
DISCUSSION OF THE MENUS.	99
A FEW POINTS TO BE CONSIDERED IN PLANNING MEALS.	100
SUGGESTIVE QUESTIONS.	101
SCHEDULE OF LESSONS FOR PUBLIC SCHOOL CLASSES.	102
APPENDIX.	102
OUTLINE I.	102
OUTLINE II.	104

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Public School Domestic Science from Project Gutenberg. Public domain.