School and Home Cooking

About this eBook

Author

Greer, Carlotta C. (Carlotta Cherryholmes), 1879-1965

Credits

Produced by Clare Elliott, Charles Franks and the Online Distributed Proofreading Team

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American

Category

Text

eBook-No.

6912

Project Gutenberg

https://www.gutenberg.org/ebooks/6912

Release Date

November 1, 2004

Copyright

Public domain in the USA.

Contents

1. 1.Untitled
2. 2.PREFACE
3. 3.TABLE OF CONTENTS — LIST OF ILLUSTRATIONS — DIVISION ONE — DIVISION TWO — DIVISION THREE — DIVISION FOUR — DIVISION FIVE — DIVISION SIX — DIVISION SEVEN — DIVISION EIGHT — DIVISION NINE — DIVISION TEN — DIVISION ELEVEN — DIVISION TWELVE — DIVISION THIRTEEN — DIVISION FOURTEEN — DIVISION FIFTEEN — DIVISION SIXTEEN — DIVISION SEVENTEEN — DIVISION EIGHTEEN — APPENDIX — INDEX
4. 4.SCHOOL AND HOME COOKING — INTRODUCTION — BAKED APPLES—DISH-WASHING
5. 5.LESSON II — MEASUREMENTS—STUFFED AND SCALLOPED TOMATOES
6. 6.LESSON III
7. 7.LESSON IV
8. 8.LESSON V
9. 9.LESSON VI
10. 10.DIVISION TWO — WATER AND BEVERAGES (A)
11. 11.LESSON VIII
12. 12.RELATED WORK
13. 13.LESSON X
14. 14.DIVISION THREE
15. 15.LESSON XII
16. 16.LESSON XIII
17. 17.RELATED WORK
18. 18.LESSON XV
19. 19.DIVISION FOUR — SUGAR: DIGESTION OF SUGAR
20. 20.LESSON XVII
21. 21.LESSON XVIII
22. 22.LESSON XIX
23. 23.LESSON XX
24. 24.LESSON XXI — RICE PUDDING
25. 25.LESSON XXII
26. 26.LESSON XXIII — "FRIED" OR BAKED MUSH
27. 27.LESSON XXIV
28. 28.LESSON XXV — TOAST: DIGESTION OF STARCH
29. 29.LESSON XXVI
30. 30.LESSON XXVII
31. 31.LESSON XXVIII
32. 32.LESSON XXIX
33. 33.RELATED WORK
34. 34.LESSON XXXI
35. 35.LESSON XXXII — MENU
36. 36.LESSON XXXIII
37. 37.DIVISION FIVE — LESSON XXXIV
38. 38.LESSON XXXV
39. 39.LESSON XXXVI
40. 40.LESSON XXXVII
41. 41.RELATED WORK
42. 42.LESSON XXXIX
43. 43.LESSON XL — MENU
44. 44.LESSON XLI
45. 45.DIVISION SIX
46. 46.LESSON XLIII
47. 47.LESSON XLIV
48. 48.LESSON XLV — WHITE SAUCE OMELET
49. 49.LESSON XLVI
50. 50.LESSON XLVII
51. 51.LESSON XLVIII
52. 52.LESSON XLIX
53. 53.LESSON L
54. 54.LESSON LI
55. 55.LESSON LII — FLOATING ISLAND
56. 56.LESSON LIII — APRICOT DAINTY
57. 57.LESSON LIV
58. 58.LESSON LV — CORN CUSTARD
59. 59.LESSON LVI
60. 60.LESSON LVII
61. 61.LESSON LVIII
62. 62.LESSON LIX
63. 63.LESSON LX
64. 64.LESSON LXI — STUFFED MEAT ROAST
65. 65.LESSON LXII
66. 66.LESSON LXIII
67. 67.LESSON LXIV — ROLLED BEEFSTEAK
68. 68.LESSON LXV — SWISS STEAK
69. 69.LESSON LXVI
70. 70.LESSON LXVII
71. 71.LESSON LXVIII — SNOW PUDDING
72. 72.LESSON LXIX
73. 73.LESSON LXX
74. 74.LESSON LXXI — PLANKED (BROILED) FISH
75. 75.LESSON LXXII
76. 76.LESSON LXXIII — BEAN SOUP
77. 77.LESSON LXXIV — BEAN ROAST
78. 78.RELATED WORK
79. 79.LESSON LXXVI
80. 80.LESSON LXXVII — MENU
81. 81.LESSON LXXVIII
82. 82.DIVISION SEVEN
83. 83.LESSON LXXX
84. 84.LESSON LXXXI
85. 85.LESSON LXXXII — STUFFED EGGS
86. 86.LESSON LXXXIII
87. 87.RELATED WORK
88. 88.LESSON LXXXV
89. 89.LESSON LXXXVI — MENU
90. 90.LESSON LXXXVII
91. 91.DIVISION EIGHT
92. 92.RELATED WORK
93. 93.LESSON XC
94. 94.LESSON XCI — MENU
95. 95.LESSON XCII
96. 96.DIVISION NINE
97. 97.LESSON XCIV
98. 98.FOOD COMBINATIONS — SALMON OR TUNNY SALAD
99. 99.LESSON XCVI
100. 100.LESSON XCVII
101. 101.LESSON XCVIII
102. 102.LESSON XCIX — PORK CHOPS WITH SWEET POTATOES
103. 103.LESSON C
104. 104.LESSON CI — CHICKEN CROQUETTES
105. 105.LESSON CII
106. 106.LESSON CIII
107. 107.LESSON CIV
108. 108.RELATED WORK — MENU-MAKING
109. 109.LESSON CVI
110. 110.LESSON CVII — MENU
111. 111.LESSON CVIII
112. 112.DIVISION TEN
113. 113.LESSON CX
114. 114.LESSON CXI
115. 115.LESSON CXII
116. 116.LESSON CXIII
117. 117.LESSON CXIV
118. 118.LESSON CXV
119. 119.RELATED WORK
120. 120.LESSON CXVII
121. 121.LESSON CXVIII — MENU — LESSON CXIX
122. 122.DIVISION ELEVEN
123. 123.LESSON CXXI — QUESTIONS
124. 124.LESSON CXXII
125. 125.LESSON CXXIII
126. 126.RELATED WORK
127. 127.LESSON CXXV
128. 128.LESSON CXXVI — MENU
129. 129.LESSON CXXVII
130. 130.DIVISION TWELVE
131. 131.LESSON CXXIX
132. 132.LESSON CXXX
133. 133.RELATED WORK — MEASUREMENT OF THE FUEL VALUE OF FOOD APPLIED TO DAILY FOOD REQUIREMENT
134. 134.LESSON CXXXII
135. 135.LESSON CXXXIII — MENU
136. 136.LESSON CXXXIV
137. 137.DIVISION THIRTEEN
138. 138.LESSON CXXXVI
139. 139.LESSON CXXXVII
140. 140.LESSON CXXXVIII — PLAIN ROLLS OR BISCUITS
141. 141.RELATED WORK
142. 142.LESSON CXL
143. 143.LESSON CXLI — MENU
144. 144.LESSON CXLII
145. 145.DIVISION FOURTEEN
146. 146.LESSON CXLIV
147. 147.LESSON CXLV
148. 148.LESSON CXLVI — CHOCOLATE CAKE
149. 149.LESSON CXLVII
150. 150.LESSON CXLVIII
151. 151.RELATED WORK
152. 152.LESSON CL
153. 153.LESSON CLI — MENU
154. 154.LESSON CLII
155. 155.DIVISION FIFTEEN
156. 156.LESSON CLIV
157. 157.LESSON CLV
158. 158.RELATED WORK
159. 159.LESSON CLVII
160. 160.LESSON CLVIII — MENU
161. 161.LESSON CLIX
162. 162.DIVISION SIXTEEN
163. 163.LESSON CLXI
164. 164.RELATED WORK — LESSON CLXIII
165. 165.LESSON CLXIV — MENU
166. 166.LESSON CLXV
167. 167.DIVISION SEVENTEEN
168. 168.LESSON CLXVII
169. 169.LESSON CLXVIII
170. 170.LESSON CLXIX
171. 171.LESSON CLXX
172. 172.LESSON CLXXI
173. 173.LESSON CLXXII
174. 174.RELATED WORK
175. 175.LESSON CLXXIV
176. 176.LESSON CLXXV — MENU
177. 177.LESSON CLXXVI
178. 178.DIVISION EIGHTEEN — CRANBERRY SAUCE
179. 179.LESSON II — PLUM PUDDING
180. 180.LESSON III
181. 181.LESSON IV
182. 182.APPENDIX

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