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Public School Domestic Science

Public School Domestic Science

by Adelaide Hoodless

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Language: English

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About this eBook

Author
Hoodless, Adelaide, 1857-1910
Credits
Produced by Suzanne Lybarger and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/Canadian Libraries)
Language
English
LoC Class
TX: Technology: Home economics
Subject
Cooking -- Study and teaching (Secondary)
Category
Text
eBook-No.
18097
Project Gutenberg
https://www.gutenberg.org/ebooks/18097
Release Date
April 1, 2006
Copyright
Public domain in the USA.

Contents

  1. 1.Untitled
  2. 2.MRS. J. HOODLESS,
  3. 3.PREFACE. — FOOTNOTES:
  4. 4.SUGGESTIONS TO TEACHER. — COMPOSITION OF FOOD MATERIALS—( Atwater ) — PECUNIARY ECONOMY OF FOOD—( Atwater ).
  5. 5.CONTENTS.
  6. 6.PUBLIC SCHOOL DOMESTIC SCIENCE
  7. 7.CHAPTER I. — The Relation of Food to the Body.
  8. 8.CHAPTER II. — Food Classification. — Uses of Food. — Water. — Salts (Mineral Matter).—Use of Salts in Food.
  9. 9.CHAPTER III. — Nutrition.
  10. 10.CHAPTER IV. — Food and Economy. — Quantity of Food Required. — Quality of Food. — Cooking of Food. — Methods. — Food Preservation.
  11. 11.CHAPTER V. — Foods Containing Protein, or Nitrogenous Matter. — Cooking of Meat. — Varieties of Meat. — Legumes—Peas, Beans and Lentils.
  12. 12.CHAPTER VI. — Fats and Oils.
  13. 13.CHAPTER VII. — Carbohydrate Foods. — Sugars. — Grains. — Vegetables.
  14. 14.CHAPTER VIII. — Fruits. — Uses of Fruit. — Beverages. — Condiments.
  15. 15.CHAPTER IX. — Preparing Food. — Making and Care of a Fire. — Measurements. — Table of Abbreviations. — Time-table for Cooking. — Table of Proportions. — Methods for Flour Mixtures.
  16. 16.RECIPES.
  17. 17.BATTERS, BISCUITS AND BREAD.
  18. 18.BREAD.
  19. 19.SAUCES AND MILK SOUPS.
  20. 20.EGGS.
  21. 21.FRUIT.
  22. 22.VEGETABLES.
  23. 23.SALADS.
  24. 24.CEREALS.
  25. 25.MACARONI.
  26. 26.CHEESE.
  27. 27.BEVERAGES.
  28. 28.SOUPS.
  29. 29.FISH.
  30. 30.MEAT.
  31. 31.POULTRY.
  32. 32.HOT PUDDINGS.
  33. 33.PUDDING SAUCES.
  34. 34.CAKE.
  35. 35.PASTRY.
  36. 36.MISCELLANEOUS.
  37. 37.A FEW GENERAL HINTS.
  38. 38.SUGGESTIONS FOR YOUNG HOUSEKEEPERS.
  39. 39.CARING FOR INVALIDS.
  40. 40.A FEW GENERAL HINTS FOR SCHOOL CHILDREN.
  41. 41.SUGGESTIONS FOR SCHOOL CHILDREN'S DIET.
  42. 42.INFANTS' DIET.
  43. 43.PLANNING AND SERVING MEALS.
  44. 44.CONSIDERATION OF MENUS.
  45. 45.SUGGESTIVE QUESTIONS.
  46. 46.SCHEDULE OF LESSONS FOR PUBLIC SCHOOL CLASSES.
  47. 47.APPENDIX.

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