School and Home Cooking | Page 4

growth of the yeast plant.
77. Protein in flour.
78. Mixtures for freezing.
79. Effect of air, light, and drying upon the growth of molds.
80. Effect of moisture and light upon the growth of molds.
81. Effect of moisture and darkness upon the growth of molds.
82. Effect of moisture and low temperature upon the growth of molds.
83. Growth of molds on cut fruit.
84. Growth of molds upon whole fruits.
85. Growth of molds on other foods.
86. Growth of molds upon wood.
87. Growth of molds upon cloth.
88. Contamination of fresh food by means of moldy food.
89. Growth of bacteria.
90. Effect of boiling upon the growth of bacteria.
91. Effect of preservatives on the growth of bacteria.
92. Use of sugar as a preservative.
93. Pectin in fruit juice.
94. Pectin in the inner portion of orange and lemon peel.
[Illustration: BLEST BE THE FEAST WITH SIMPLE PLENTY CROWNED]
FOREWORD
One of the slogans of the World War,--"Food will win the War,"--showed that food was much more important than many persons had believed. It confirmed the fact that food was not merely something that tastes good, or relieves the sensation of hunger, but that it was a vital factor in 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