"Practical, Sanitary, and Economic Cooking." Mary H. Abel. 1890. (The Lomb Prize Essay.)
"The Town Dweller." Dr. Fothergill.
"A Guide to Sanitary House Inspection." W. Paul Gerhard. 1890.
"Papers of the American Public Health Association." 1892.
"Foods." Edward Smith. 1883.
CHARTS
Charts of the composition of various foods may be made like the following, for use in a cooking school. They are valuable and convenient for reference.
| CHEMICAL COMPOSITION OF AN EGG |
| Shell. |
| Carbonate of lime. |
| Yolk. |
| Nitrogenous matter | 16.00% |
| Fat | 30.70% |
| Salts | 1.30% |
| Water | 52.00% |
| White. |
| Nitrogenous matter | 20.40% |
| Salts | 1.60% |
| Water | 78.00% |
| COMPOSITION OF COW'S MILK |
| Water | 87.4% |
| Fat | 4.0% |
| Sugar and soluble salts | 5.0% |
| Nitrogenous matter and insoluble salts | 3.6% |
| Dr. Miller. |
| COMPOSITION OF COCOA |
| Cocoa butter | 48.00% |
| Nitrogenous matter, albumen, etc. | 21.00% |
| Theobromine | 4.00% |
| Starch and traces of sugar | 11.00% |
| Cellulose | 3.00% |
| Coloring matter and aromatic essences | Traces |
| Mineral matter | 3.00% |
| Water | 10.00% |
| Payen. |
| COMPOSITION OF BREAD |
| Nitrogenous matter | 8.10% |
| Carbohydrates, starch, sugar, etc. | 51.00% |
| Fatty matter | 1.60% |
| Mineral matter | 2.30% |
| Water | 37.00% |
| Cellulose | 0.00% |
| COMPOSITION OF POTATO |
| Water | 75.00% |
| Starch | 18.80% |
| Nitrogenous matter | 2.00% |
| Sugar | 3.00% |
| Fat | 0.20% |
| Salts, principally potash | 1.00% |
APPARATUS
The following is a list of the necessary furniture, utensils, china, and miscellaneous articles for furnishing a cooking school: