School and Home Cooking | Page 2

D.
Appleton and Company, William Wood and Company, _The Journal of
the American Medical Association, The Journal of Home Economics_,
and the United States Department of Agriculture.
CLEVELAND, July, 1920.
TABLE OF CONTENTS
LIST OF ILLUSTRATIONS
LIST OF EXPERIMENTS
FOREWORD
DIVISION ONE
INTRODUCTION
I. Baked Apples--Dishwashing
II. Measurements--Stuffed and Scalloped Tomatoes
III. Fuels and Combustion--Sauted and Baked Squash
IV. Coal Ranges--Corn Dishes
V. Gas Ranges--Scalloped Fruit
VI. Stoves and Heating Devices--Stuffed Peppers, Butterscotch Apples
DIVISION TWO
BODY-REGULATING FOOD--WATER
VII. Water and Beverages (A)

VIII. Water and Beverages (B)
RELATED WORK
IX. Home Projects
X. Afternoon Tea
DIVISION THREE
BODY-BUILDING AND BODY-REGULATING FOODS,--RICH
IN ASH (MINERAL MATTER)
XI. Fresh Vegetables (A)
XII. Fresh Vegetables (B)
XIII. Fresh Fruits
RELATED WORK
LESSON
XIV. Review: Meal Cooking
XV. Home Projects
DIVISION FOUR
ENERGY-GIVING OR FUEL FOODS,--RICH IN
CARBOHYDRATES
XVI. Sugar: Digestion of Sugar
XVII. Sugar-rich Fruits: Dried Fruits (A)
XVIII. Sugar-rich Fruits: Dried Fruits (B)
XIX. Cereals: Starch and Cellulose

XX. Cereals: Rice (A)
XXI. Cereals: Rice (B)
XXII. Cereals and the Fireless Cooker
XXIII. Cereals for Frying or Baking
XXIV. Powdered Cereals Used for Thickening
XXV. Toast: Digestion of Starch
XXVI. Root Vegetables (A)
XXVII. Root Vegetables (B)
XXVIII. Root Vegetables (C)
XXIX. Starchy Foods Cooked at High Temperature
RELATED WORK
XXX. Dining Room Service
XXXI. Cooking and Serving Breakfast
XXXII. Review: Meal Cooking
XXXIII. Home Projects
DIVISION FIVE
ENERGY-GIVING OR FUEL FOODS,--RICH IN FATS AN OILS
XXXIV. Fat as a Frying Medium
XXXV. Fat as a Frying Medium--Food Fats
XXXVI. Fat as a Frying Medium--Digestion of Fat

XXXVII. Fat Saving
RELATED WORK
XXXVIII. Dining Room Courtesy
XXXIX. Cooking and Serving Breakfast
XL. Review: Meal Cooking
XLI. Home Projects
DIVISION SIX
ENERGY-GIVING AND BODY-BUILDING FOODS,--RICH IN
PROTEIN
XLII. Eggs
XLIII. Eggs: Digestion of Protein
XLIV. Eggs: Omelets (A)
XLV. Eggs: Omelets (B)
XLVI. Milk
XLVII. Milk with Cocoa and Chocolate
XLVIII. Milk and Cream
XLIX. Cream Soups (A)
L. Cream Soups (B)
LI. Milk Thickened with Egg (A)
LII. Milk Thickened with Egg (B)
LIII. Milk Thickened with Egg (C)

LIV. Milk Thickened with Egg and Starchy Materials (A)
LV. Milk Thickened with Egg and Starchy Materials (B)
LVI. Milk Thickened with Egg and Starchy Materials (C)
LVII. Cheese (A)
LVIII. Cheese (B)
LIX. Structure of Beef--Methods of Cooking Tender Cuts
LX. Beef: Methods of Cooking Tender Cuts (Applied to Chopped Beef)
(A)
LXI. Beef: Methods of Cooking Tender Cuts (Applied to Chopped
Beef) (B)
LXIL. Beef: Methods of Cooking Tough Cuts (A)
LXIII. Beef; Methods of Cooking Tough Cuts (B)
LXIV. Beef: Methods of Cooking Tough Cuts (C)
LXV. Beef: Methods of Cooking Tough Cuts (D)
LXVI. Beef: Uses of Cooked Beef
LXVII. Gelatine (A)
LXVIIL. Gelatine (B)
LXIX. Fish (A)
LXX. Fish (B)
LXXI. Fish (C)
LXXII. Legumes (A)

LXXIII. Legumes (B)
LXXIV. Legumes (C)
RELATED WORK
LXXV. Cost of Food
LXXVI. Cooking and Serving a Breakfast
LXXVII. Review: Meal Cooking
LXXVIII. Home Projects
DIVISION SEVEN
HEALTH AND GROWTH-PROMOTING FOODS,--RICH IN
VITAMINES
LXXIX. Vitamines--Vegetables of Delicate Flavor
LXXX. Vitamines--Vegetables of Strong Flavor
LXXXI. Salads (A)
LXXXII. Salads (B)
LXXXIII. Classification of Foodstuffs
RELATED WORK
LXXXIV. Selecting Food
LXXXV. Cooking and Serving a Luncheon or Supper
LXXXVL. Review: Meal Cooking
LXXXVII. Home Projects
DIVISION EIGHT

FLAVORING MATERIALS: FOOD ADJUNCTS
LXXXVIII. Food Adjuncts--Dishes Containing Food Adjuncts
RELATED WORK
LXXXIX. Spending for Food
XC. Cooking and Serving a Luncheon or Supper
XCI. Review: Meal Cooking
XCII. Home Projects
DIVISION NINE
FOOD COMBINATIONS
XCIII. Vegetables with Salad Dressing (A)
XCIV. Vegetables with Salad Dressing (B)
XCV. Fish Salad and Salad Rolls
XCVI. Cream of Tomato Soup and Cheese Straws
XCVII. Veal and Potatoes
XCVIII. Mutton and Lamb Dishes
XCIX. Pork, Vegetables, and Apple Sauce
C. Chicken and Rice
CI. Chicken and Peas
CII. Oyster Dishes
CIII. Meat-substitute Dishes

CIV. Meat Extenders and One-dish Meals
RELATED WORK
CV. Menu-making
CVI. Planning, Cooking, and Serving a Luncheon or Supper
CVII. Review: Meal Cooking
CVIII. Home Projects
DIVISION TEN
QUICK BREADS: POUR BATTERS
CIX. Leavening with Steam and Air: Popovers
CX. Leavening with Baking Soda and Sour Milk: Spider Corn Bread
CXI. Leavening with Baking Soda, Sour Milk, and Molasses:
Gingerbread
CXII. Leavening with Baking Powder: Griddle Cakes
CXIII. Leavening with Baking Soda, Sour Milk, and Baking Powder:
Sour Milk Griddle Cakes
CXIV. Leavening with Baking Soda, Sour Milk, and Cream of Tartar:
Steamed Brown Breads
CXV. Formulating Recipes--Waffles
RELATED WORK
CXVI. Measurement of the Fuel Value of Foods
CXVII. Planning, Cooking, and Serving a Dinner

CXVIII. Review: Meal Cooking
CXIX. Home Projects
DIVISION ELEVEN
QUICK BREADS: DROP BATTERS
CXX. Fine and Coarse Flours--Muffins
CXXI. Comparison of Wheat and Other Grains--Muffins
CXXII. Baking Powder Loaf Breads
CXXIII. Eggs for Quick Breads--Cream Puffs
RELATED WORK
CXXIV. Food Requirement
CXXV. Planning, Cooking, and Serving a Dinner
CXXVI. Review: Meal Cooking
CXXVII. Home Projects
DIVISION TWELVE
QUICK BREADS: SOFT DOUGHS
CXXVIII. Method of Mixing Fat in Quick Breads--Drop