School and Home Cooking

The Project Gutenberg EBook of School and Home Cooking, by
Carlotta C. Greer
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Title: School and Home Cooking
Author: Carlotta C. Greer
Release Date: November, 2004 [EBook #6912]
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0. START OF THE PROJECT GUTENBERG EBOOK SCHOOL AND
HOME COOKING ***
Produced by Clare Elliott, Charles Franks
and the Online Distributed
Proofreading Team.
[Illustration: By permission of Harrison H Dodge, Superintendent A
CORNER OF WASHINGTON'S KITCHEN AT MOUNT
VERNON]
SCHOOL AND HOME COOKING
BY
CARLOTTA C. GREER HEAD OF THE DEPARTMENT OF
FOODS AND HOUSEHOLD MANAGEMENT, EAST
TECHNICAL HIGH SCHOOL CLEVELAND, OHIO
PREFACE
School and Home Cooking is a text which can be placed in the hands of
the pupils and used by them as a guide both in the school and home. Its
use eliminates note-taking (which in reality is dictation) and thus saves
much time.
The psychological method of education, which treats first of material
within the experience of the beginner and with that as a basis develops
new material to meet the needs of the pupil, was kept in mind in
preparing this text. Although the grouping of foods rich in each
foodstuff may be considered a logical arrangement, the method of
arrangement of the content of each division and the method of approach
of each lesson is psychological. The manipulative processes and kinds
of dishes are sufficiently varied to arouse and sustain the interest of a
pupil.
Experience with pupils in the classroom shows that their interest in any
subject cannot be awakened by using a list or classification involving
technical terms in introducing the subject. For this reason a
classification of the foodstuffs is not placed at the beginning of the text;

they are classified after each is considered.
At the close of each division of the text there is placed a group of
lessons called Related Work, which includes table service lessons,
home projects, and meal cooking. Table service lessons are introduced
in this way to emphasize the fact that a complete meal should be
prepared before all types of foods are studied and manipulative
processes are performed. The cost_ and _food value of meals are
considered in conjunction with their preparation. Wise
selection_ and
thrifty _buying of foods are also treated in these lessons.
Home projects which progressive teachers have found effective in
making home economics function in the home--one of the goals to be
attained in democratic education--contain suggestive material which
may be adapted to the particular needs of the pupils in their homes.
An adaptation of the "meal method," i.e., meal cooking, is used both for
the purpose of reviewing processes of cooking, and also for gaining
skill and speed in the preparation of several foods at the same time.
Experiments regarding food preparation and composition and processes
of digestion are found in this book. Special care has been taken to state
these experiments in terms within the understanding of the pupil and to
intersperse definite questions so that a pupil can follow directions,
make observations, and draw helpful deductions.
The recipes have been adapted from various sources. Where it is
possible, without a sacrifice of flavor or food value, the least expensive
food materials are used. The more expensive materials are used as
sparingly as possible. Definite and practical methods of preparing foods
follow the list of ingredients. The recipes have proved satisfactory in
the home kitchen.
Special thanks are due to Mrs. Mary Swartz Rose, Assistant Professor
of Nutrition, Teachers College, Columbia University, for criticizing
portions of the text regarding dietetics; to Miss S. Gertrude Hadlow,
Head of the Department of English, Longwood High School of
Commerce, Cleveland, for valuable suggestions of material formerly

prepared which aided in the preparation of this work; to Mrs. Jessie M.
Osgood for painstaking reading of the manuscript; and to the following
for the use of illustrative material: The Macmillan Company,