School and Home Cooking
Produced by Clare Elliott, Charles Franks
and the Online Distributed Proofreading Team.
School and Home Cooking is a text which can be placed in the hands of the pupils and used by them as a guide both in the school and home. Its use eliminates note-taking (which in reality is dictation) and thus saves much time.
The psychological method of education, which treats first of material within the experience of the beginner and with that as a basis develops new material to meet the needs of the pupil, was kept in mind in preparing this text. Although the grouping of foods rich in each foodstuff may be considered a logical arrangement, the method of arrangement of the content of each division and the method of approach of each lesson is psychological. The manipulative processes and kinds of dishes are sufficiently varied to arouse and sustain the interest of a pupil.
Experience with pupils in the classroom shows that their interest in any subject cannot be awakened by using a list or classification involving technical terms in introducing the subject. For this reason a classification of the foodstuffs is not placed at the beginning of the text; they are classified after each is considered.
At the close of each division of the text there is placed a group of lessons called Related Work , which includes table service lessons, home projects, and meal cooking. Table service lessons are introduced in this way to emphasize the fact that a complete meal should be prepared before all types of foods are studied and manipulative processes are performed. The cost and food value of meals are considered in conjunction with their preparation. Wise selection and thrifty buying of foods are also treated in these lessons.
Home projects which progressive teachers have found effective in making home economics function in the home—one of the goals to be attained in democratic education—contain suggestive material which may be adapted to the particular needs of the pupils in their homes.
Carlotta C. Greer
---
SCHOOL AND HOME COOKING
PREFACE
TABLE OF CONTENTS
LIST OF ILLUSTRATIONS
DIVISION ONE
INTRODUCTION
DIVISION TWO
RELATED WORK
DIVISION THREE
RELATED WORK
DIVISION FOUR
RELATED WORK
DIVISION FIVE
RELATED WORK
DIVISION SIX
RELATED WORK
DIVISION SEVEN
RELATED WORK
DIVISION EIGHT
RELATED WORK
DIVISION NINE
FOOD COMBINATIONS
RELATED WORK
DIVISION TEN
RELATED WORK
DIVISION ELEVEN
RELATED WORK
DIVISION TWELVE
RELATED WORK
DIVISION THIRTEEN
RELATED WORK
DIVISION FOURTEEN
RELATED WORK
DIVISION FIFTEEN
RELATED WORK
DIVISION SIXTEEN
RELATED WORK
DIVISION SEVENTEEN
RELATED WORK
DIVISION EIGHTEEN
APPENDIX
INDEX
LIST OF ILLUSTRATIONS
SCHOOL AND HOME COOKING
DIVISION ONE
INTRODUCTION
QUESTIONS
LESSON II
MEASUREMENTS—STUFFED AND SCALLOPED TOMATOES
QUESTIONS
LESSON III
QUESTIONS
LESSON IV
QUESTIONS
LESSON V
QUESTIONS
LESSON VI
QUESTIONS
DIVISION TWO
WATER AND BEVERAGES (A)
QUESTIONS
LESSON VIII
QUESTIONS
RELATED WORK
LESSON X
DIVISION THREE
QUESTIONS
LESSON XII
QUESTIONS
LESSON XIII
QUESTIONS
RELATED WORK
LESSON XV
DIVISION FOUR
SUGAR: DIGESTION OF SUGAR
QUESTIONS
LESSON XVII
QUESTIONS
LESSON XVIII
QUESTIONS
LESSON XIX
QUESTIONS
LESSON XX
QUESTIONS
LESSON XXI
RICE PUDDING
QUESTIONS
LESSON XXII
QUESTIONS
LESSON XXIII
"FRIED" OR BAKED MUSH
QUESTIONS
LESSON XXIV
QUESTIONS
LESSON XXV
TOAST: DIGESTION OF STARCH
QUESTIONS
LESSON XXVI
QUESTIONS
LESSON XXVII
QUESTIONS
LESSON XXVIII
QUESTIONS
LESSON XXIX
QUESTIONS
RELATED WORK
QUESTIONS
LESSON XXXI
LESSON XXXII
MENU
LESSON XXXIII
DIVISION FIVE
LESSON XXXIV
QUESTIONS
LESSON XXXV
QUESTIONS
LESSON XXXVI
QUESTIONS
LESSON XXXVII
QUESTIONS
RELATED WORK
LESSON XXXIX
LESSON XL
MENU
LESSON XLI
DIVISION SIX
QUESTIONS
LESSON XLIII
QUESTIONS
LESSON XLIV
QUESTIONS
LESSON XLV
WHITE SAUCE OMELET
QUESTIONS
LESSON XLVI
LESSON XLVII
QUESTIONS
LESSON XLVIII
QUESTIONS
LESSON XLIX
QUESTIONS
LESSON L
QUESTIONS
LESSON LI
QUESTIONS
LESSON LII
FLOATING ISLAND
QUESTIONS
LESSON LIII
APRICOT DAINTY
QUESTIONS
LESSON LIV
QUESTIONS
LESSON LV
CORN CUSTARD
QUESTIONS
LESSON LVI
QUESTIONS
LESSON LVII
QUESTIONS
LESSON LVIII
QUESTIONS
LESSON LIX
QUESTIONS
LESSON LX
QUESTIONS
LESSON LXI
STUFFED MEAT ROAST
QUESTIONS
LESSON LXII
QUESTIONS
LESSON LXIII
LESSON LXIV
ROLLED BEEFSTEAK
QUESTIONS
LESSON LXV
SWISS STEAK
QUESTIONS
LESSON LXVI
QUESTIONS
LESSON LXVII
QUESTIONS
LESSON LXVIII
SNOW PUDDING
QUESTIONS
LESSON LXIX
LESSON LXX
QUESTIONS
LESSON LXXI
PLANKED (BROILED) FISH
QUESTIONS
LESSON LXXII
QUESTIONS
LESSON LXXIII
BEAN SOUP
QUESTIONS
LESSON LXXIV
BEAN ROAST
QUESTIONS
RELATED WORK
LESSON LXXVI
LESSON LXXVII
MENU
LESSON LXXVIII
DIVISION SEVEN
QUESTIONS
LESSON LXXX
QUESTIONS
LESSON LXXXI
QUESTIONS
LESSON LXXXII
STUFFED EGGS
QUESTIONS
LESSON LXXXIII
RELATED WORK
LESSON LXXXV
LESSON LXXXVI
MENU
LESSON LXXXVII
DIVISION EIGHT
QUESTIONS
RELATED WORK
LESSON XC
LESSON XCI
MENU
LESSON XCII
DIVISION NINE
FOOD COMBINATIONS
QUESTIONS
LESSON XCIV
QUESTIONS
FOOD COMBINATIONS
SALMON OR TUNNY SALAD
QUESTIONS
LESSON XCVI
QUESTIONS
LESSON XCVII
QUESTIONS
LESSON XCVIII
FOOD COMBINATIONS
QUESTIONS
LESSON XCIX
PORK CHOPS WITH SWEET POTATOES
QUESTIONS
LESSON C
QUESTIONS
LESSON CI
CHICKEN CROQUETTES
QUESTIONS
LESSON CII
QUESTIONS
LESSON CIII
QUESTIONS
LESSON CIV
QUESTIONS
RELATED WORK
MENU-MAKING
QUESTIONS
LESSON CVI
LESSON CVII
MENU
LESSON CVIII
DIVISION TEN
QUESTIONS
LESSON CX
QUESTIONS
LESSON CXI
QUESTIONS
LESSON CXII
QUESTIONS
LESSON CXIII
QUESTIONS
LESSON CXIV
QUESTIONS
LESSON CXV
QUESTIONS
RELATED WORK
QUESTIONS
LESSON CXVII
LESSON CXVIII
MENU
LESSON CXIX
DIVISION ELEVEN
QUESTIONS
LESSON CXXI
QUESTIONS
LESSON CXXII
QUESTIONS
LESSON CXXIII
QUESTIONS
RELATED WORK
QUESTIONS
LESSON CXXV
LESSON CXXVI
MENU
LESSON CXXVII
DIVISION TWELVE
QUESTIONS
LESSON CXXIX
QUESTIONS
LESSON CXXX
QUESTIONS
RELATED WORK
MEASUREMENT OF THE FUEL VALUE OF FOOD APPLIED TO DAILY FOOD REQUIREMENT
QUESTIONS
LESSON CXXXII
LESSON CXXXIII
MENU
LESSON CXXXIV
DIVISION THIRTEEN
QUESTIONS
LESSON CXXXVI
QUESTIONS
LESSON CXXXVII
QUESTIONS
LESSON CXXXVIII
PLAIN ROLLS OR BISCUITS
QUESTIONS
RELATED WORK
QUESTIONS
LESSON CXL
LESSON CXLI
MENU
LESSON CXLII
DIVISION FOURTEEN
QUESTIONS
LESSON CXLIV
QUESTIONS
LESSON CXLV
QUESTIONS
LESSON CXLVI
CHOCOLATE CAKE
QUESTIONS
LESSON CXLVII
QUESTIONS
LESSON CXLVIII
CHOCOLATE CAKE
QUESTIONS
RELATED WORK
LESSON CL
LESSON CLI
MENU
LESSON CLII
DIVISION FIFTEEN
QUESTIONS
LESSON CLIV
QUESTIONS
LESSON CLV
QUESTIONS
RELATED WORK
QUESTIONS
LESSON CLVII
LESSON CLVIII
MENU
LESSON CLIX
DIVISION SIXTEEN
QUESTIONS
LESSON CLXI
QUESTIONS
RELATED WORK
QUESTIONS
LESSON CLXIII
LESSON CLXIV
MENU
LESSON CLXV
DIVISION SEVENTEEN
QUESTIONS
LESSON CLXVII
QUESTIONS
LESSON CLXVIII
QUESTIONS
LESSON CLXIX
QUESTIONS
LESSON CLXX
QUESTIONS
LESSON CLXXI
QUESTIONS
LESSON CLXXII
QUESTIONS
RELATED WORK
QUESTIONS
LESSON CLXXIV
LESSON CLXXV
MENU
LESSON CLXXVI
DIVISION EIGHTEEN
CRANBERRY SAUCE
QUESTIONS
LESSON II
PLUM PUDDING
QUESTIONS
LESSON III
QUESTIONS
LESSON IV
QUESTIONS
APPENDIX