School and Home Cooking | Page 5

achieving one of the noblest ideals of all time.
The subject of food is a broad one,--one that is growing in interest.
Many present-day scientists are finding a lifework in food study. "Tell
me what you eat and I will tell you what you are," was spoken many
years ago. The most recent work in science confirms the fact that the
kind of food an individual eats has much to do with his health and his
ability to work. If you would be well, strong, happy, and full of vim
choose your food carefully.
A study of food means a knowledge of many things. Before purchasing
foods one should know what foods to select at market, whence they
come, how they are prepared for market, by what means they are
transported, and how they are taken care of in the market. There is a
great variety of foods in the present-day market; some are rich in
nutrients; others contain little nourishment, yet are high in price. It has
been said that for food most persons spend the largest part of their
incomes; it is a pity if they buy sickness instead of health. Whether
foods are purchased at the lunch counter or at market, it is necessary to
know what foods to choose to meet best the needs of the body.
Meal planning is an important factor of food study. The matter of
combining foods that are varied in composition or that supplement one
another in nutritious properties deserves much consideration. Not only
nutriment but flavor enters into food combination. It is most important
to combine foods that "taste well."
In learning to prepare foods, the experience of those who have cooked
foods successfully is most helpful. Hence the pupil is told to follow
directions for cooking a type of food or to use a recipe. Following a
direction or recipe in a mechanical way, however, does not result in
rapid progress. Keen observation and mental alertness are needed if you

would become skilful in food preparation.
One class of food or one principle of cooking may be related to another
or associated with another. For example, the method of cooking a
typical breakfast cereal may be applied to cereals in general. There may
be some exceptions to the rule, but when the basic principle of cooking
is kept in mind, the variations can be readily made. If a pupil has
learned to prepare Creamed Potatoes she should be able to apply the
principle to the cooking of Potato Soup. In making chocolate beverage,
the pupil learns to blend chocolate with other ingredients. The
knowledge gained in making chocolate beverage should be applied to
the flavoring of a cake or of a dessert with chocolate. In all the
thousands of recipes appearing in cook books, only a few principles of
cooking are involved. The pupil who appreciates this fact becomes a
much more resourceful worker and acquires skill in a much shorter
time.
The results of every process should be observed. Careful
observations
should be made when work is not successful. There is no such thing as
"good luck" in cooking. There is a cause for every failure. The cause of
the failure should be found and the remedy ascertained. The same
mistake should never be made a second time. Progress is sure to result
from such an attitude towards work. Moreover, confidence in the result
of one's work is gained. This is of incalculable value, besides being a
great satisfaction, to the home-keeper.
A dining table with carefully laid covers is always inviting. Graceful
serving of food at such a table is an art. The ability to serve food in an
attractive way is an accomplishment that no girl should fail to acquire.
Considerations regarding success in learning to cook may be summed
up as follows:
(_a_) Know what foods to select from the standpoint of economy,
nutriment, and flavor.
(_b_) Observe and think when working. Relate or associate one class of
foods with another and one principle of cooking with another.

(_c_) Note the results of your work; know why the results are
successful or why they are unsuccessful.
Food selection, food combination, and food preparation are all
important factors of good cooking. It is to be hoped that the pupil will
realize that the study of food and cooking means the ability not only to
boil, broil, and bake, but to select, combine, use, and serve food
properly. All this demands much earnest thought and effort.
SCHOOL AND HOME COOKING
DIVISION ONE
INTRODUCTION
LESSON I
BAKED APPLES--DISH-WASHING
BAKED APPLES (Stuffed with Raisins)
6 apples
Seeded raisins
6 tablespoonfuls brown sugar
6
tablespoonfuls water
Wash the apples; with an apple corer or paring knife, remove the core
from each. Place the apples in a granite, earthenware, or glass
baking-dish. Wash a few raisins and