School and Home Cooking

by Carlotta C. Greer

(a) Know what foods to select from the standpoint of economy, nutriment, and flavor.

(b) Observe and think when working. Relate or associate one class of foods with another and one principle of cooking with another.

(c) Note the results of your work; know why the results are successful or why they are unsuccessful.

Food selection, food combination, and food preparation are all important factors of good cooking. It is to be hoped that the pupil will realize that the study of food and cooking means the ability not only to boil, broil, and bake, but to select, combine, use, and serve food properly. All this demands much earnest thought and effort.

SCHOOL AND HOME COOKING

DIVISION ONE

INTRODUCTION

LESSON I

BAKED APPLES—DISH-WASHING

BAKED APPLES (Stuffed with Raisins)