Note.—The half-pint measuring cup and not the ordinary tea cup is the one to be used.
REFERENCE BOOKS
| Household Management. Ontario Teachers' Manual. The Copp, Clark Co., Ltd., Toronto | $0.19 |
| Domestic Science. Austin, B. J. Lyons & Carnahan, Chicago. Vol. I | .60 |
| Vol. II | .60 |
| Principles of Cooking. Conley, G. American Book Co., New York | .52 |
| Home Economics. Flagg, G. P. Little, Brown & Co., Boston. (McClelland, Goodchild & Stewart, Toronto). | .75 |
| Lessons in Elementary Cooking. Jones, M. C. Boston Cooking School Magazine Co., Boston | 1.00 |
| Food and Health. Kinne, H., and Cooley, A. M. Macmillan's, Toronto | .65 |
| The School Kitchen Text-book. Lincoln, M. J. Little, Brown & Co., Boston. (McClelland, Goodchild & Stewart, Toronto) | .60 |
| Food and Cookery. Metcalf, M. L. Industrial Education Co., Indianapolis | 1.00 |
| Household Science and Arts. Morris, J. American Book Co., New York | .60 |
| The Science of Home-making. Pirie, E. E. Scott, Foresman & Co., Chicago | .90 |
| Elements of the Theory and Practice of Cookery. Williams, M. E., and Fisher, K. R. Macmillan's, Toronto | 1.00 |
LESSON I: DISCUSSION OF FOODS AND COOKING
Management of the kitchen stove. Cooking by dry heat. Baked vegetable or fruit.
SUBJECT MATTER
Foods.—The body uses food to build and repair its tissues, to provide heat and energy, and to regulate the body processes. Foods differ from one another in their composition and in their ability to assist the body in the performance of its varied functions. These differences have led to the classification of foods into five groups, which are spoken of as the five food-stuffs or food principles.
Cooking.—While some foods can be used as they occur in nature, most of them are made more acceptable by the application of heat. Heat softens the structure of vegetables and fruits, makes tender the tissues of meat, prepares starch for digestion, develops the flavour in many foods, and destroys the parasites and germs that may be present. The five food-stuffs are differently affected by heat—some require slow cooking, others require intense heat. Hence, it is necessary to study cooking, in order that each food may be properly prepared.
The stove.—A knowledge of the construction of the stove and the methods whereby heat is obtained is imperative if one is to be a successful cook. For all stoves three things are necessary—fuel, a supply of oxygen, and a certain degree of heat, known as the kindling point, whereby the fire is started. The supply of oxygen is regulated by dampers and checks so arranged as to admit or cut off the draught of air.