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School and Home Cooking

by Carlotta C. Greer

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  1. 1Preface
  2. 2Foreword
  3. 3Introduction
  4. 4Lesson II — Measurements — Stuffed and Scalloped Tomatoes
  5. 5Lesson III — Fuels and Combustion — Sauted and Baked Squash
  6. 6Lesson IV
  7. 7Lesson V — Gas Ranges — Scalloped Fruit
  8. 8Lesson VI — Stoves and Heating Devices — Stuffed Peppers, Buttersco…
  9. 9Division Two
  10. 10Lesson VIII — Water and Beverages (B)
  11. 11Related Work
  12. 12Lesson X — Afternoon Tea
  13. 13Division Three
  14. 14Lesson XII — Fresh Vegetables (B)
  15. 15Lesson XIII — Fresh Fruits
  16. 16Related Work
  17. 17Lesson XV
  18. 18Division Four
  19. 19Lesson XVII — Sugar-Rich Fruits: Dried Fruits (A)
  20. 20Lesson XVIII — Sugar-Rich Fruits: Dried Fruits (B)
  21. 21Lesson XIX — Cereals: Starch and Cellulose
  22. 22Lesson XX — Cereals: Rice (A)
  23. 23Lesson XXI — Cereals: Rice (B)
  24. 24Lesson XXII — Cereals and the Fireless Cooker
  25. 25Lesson XXIII — Cereals for Frying or Baking
  26. 26Lesson XXIV — Powdered Cereals Used for Thickening
  27. 27Lesson XXV — Toast: Digestion of Starch
  28. 28Lesson XXVI — Root Vegetables (A)
  29. 29Lesson XXVII — Root Vegetables (B)
  30. 30Lesson XXVIII — Root Vegetables (C)
  31. 31Lesson XXIX — Starchy Foods Cooked at High Temperature
  32. 32Related Work
  33. 33Lesson XXXI — Cooking and Serving Breakfast
  34. 34Lesson XXXII — Review: Meal Cooking — Lesson XXXIII
  35. 35Division Five
  36. 36Lesson XXXV — Fat as a Frying Medium — Food Fats
  37. 37Lesson XXXVI — Fat as a Frying Medium — Digestion of Fat
  38. 38Lesson XXXVII — Fat Saving
  39. 39Related Work
  40. 40Lesson XXXIX — Cooking and Serving Breakfast
  41. 41Lesson XL — Review: Meal Cooking — Lesson XLI
  42. 42Division Six
  43. 43Lesson XLIII — Eggs: Digestion of Protein
  44. 44Lesson XLIV — Eggs: Omelets (A)
  45. 45Lesson XLV — Eggs: Omelets (B)
  46. 46Lesson XLVI — Milk
  47. 47Lesson XLVII — Milk With Cocoa and Chocolate
  48. 48Lesson XLVIII — Milk and Cream
  49. 49Lesson XLIX — Cream Soups (A)
  50. 50Lesson L — Cream Soups (B)
  51. 51Lesson LI — Milk Thickened With Egg (A)
  52. 52Lesson LII — Milk Thickened With Egg (B)
  53. 53Lesson LIII — Milk Thickened With Egg (C)
  54. 54Lesson LIV — Milk Thickened With Egg and Starchy Materials (A)
  55. 55Lesson LV — Milk Thickened With Egg and Starchy Materials (B)
  56. 56Lesson LVI — Milk Thickened With Egg and Starchy Materials (C)
  57. 57Lesson LVII — Cheese (A)
  58. 58Lesson LVIII — Cheese (B)
  59. 59Lesson LIX — Structure of Beef — Methods of Cooking Tender Cuts
  60. 60Lesson LX — Beef: Methods of Cooking Tender Cuts (Applied to Choppe…
  61. 61Lesson LXI — Beef: Methods of Cooking Tender Cuts (Applied to Chopp…
  62. 62Lesson LXII — Beef: Methods of Cooking Tough Cuts (A)
  63. 63Lesson LXIII — Beef: Methods of Cooking Tough Cuts (B)
  64. 64Lesson LXIV — Beef: Methods of Cooking Tough Cuts (C)
  65. 65Lesson LXV — Beef: Methods of Cooking Tough Cuts (D)
  66. 66Lesson LXVI — Beef: Uses of Cooked Beef
  67. 67Lesson LXVII — Gelatine (A)
  68. 68Lesson LXVIII — Gelatine (B)
  69. 69Lesson LXIX — Fish (A)
  70. 70Lesson LXX — Fish (B)
  71. 71Lesson LXXI — Fish (C)
  72. 72Lesson LXXII — Legumes (A)
  73. 73Lesson LXXIII — Legumes (B)
  74. 74Lesson LXXIV — Legumes (C)
  75. 75Related Work
  76. 76Lesson LXXVI — Cooking and Serving a Breakfast
  77. 77Lesson LXXVII — Review: Meal Cooking — Lesson LXXVIII
  78. 78Division Seven
  79. 79Lesson LXXX — Vitamines — Vegetables of Strong Flavor
  80. 80Lesson LXXXI — Salads (A)
  81. 81Lesson LXXXII — Salads (B)
  82. 82Lesson LXXXIII — Classification of the Foodstuffs
  83. 83Related Work
  84. 84Lesson LXXXV — Cooking and Serving a Luncheon or Supper
  85. 85Lesson LXXXVI — Review: Meal Cooking — Lesson LXXXVII
  86. 86Division Eight
  87. 87Related Work
  88. 88Lesson XC — Cooking and Serving a Luncheon or Supper
  89. 89Lesson XCI — Review: Meal Cooking — Lesson XCII
  90. 90Division Nine
  91. 91Lesson XCIV — Vegetables With Salad Dressing (B)
  92. 92Food Combinations
  93. 93Lesson XCVI — Cream of Tomato Soup and Cheese Straws
  94. 94Lesson XCVII — Veal and Potatoes
  95. 95Lesson XCVIII — Mutton and Lamb Dishes
  96. 96Lesson XCIX — Pork, Vegetables, and Apple Sauce
  97. 97Lesson C — Chicken and Rice
  98. 98Lesson CI — Chicken and Peas
  99. 99Lesson CII — Oyster Dishes
  100. 100Lesson CIII — Meat-Substitute Dishes
  101. 101Lesson CIV — Meat Extenders and One-Dish Meals
  102. 102Related Work
  103. 103Lesson CVI — Planning, Cooking, and Serving a Luncheon or Supper
  104. 104Lesson CVII — Review: Meal Cooking — Lesson CVIII
  105. 105Division Ten
  106. 106Lesson CX — Leavening With Baking Soda and Sour Milk: Spider Corn B…
  107. 107Lesson CXI — Leavening With Baking Soda, Sour Milk, and Molasses: G…
  108. 108Lesson CXII — Leavening With Baking Powder: Griddle Cakes
  109. 109Lesson CXIII — Leavening With Baking Soda, Sour Milk, and Baking Po…
  110. 110Lesson CXIV — Leavening With Baking Soda, Sour Milk, and Cream of T…
  111. 111Lesson CXV — Formulating Recipes — Waffles
  112. 112Related Work
  113. 113Lesson CXVII — Planning, Cooking, and Serving a Dinner
  114. 114Lesson CXVIII — Review: Meal Cooking — Lesson CXIX
  115. 115Division Eleven
  116. 116Lesson CXXI — Comparison of Wheat and Other Grains — Muffins
  117. 117Lesson CXXII — Baking Powder Loaf Breads
  118. 118Lesson CXXIII — Eggs for Quick Breads — Cream Puffs
  119. 119Related Work
  120. 120Lesson CXXV — Planning, Cooking, and Serving a Dinner
  121. 121Lesson CXXVI — Review — Meal Cooking — Lesson CXXVII
  122. 122Division Twelve
  123. 123Lesson CXXIX — Quantity of Fat in Quick Breads — Short Cake
  124. 124Lesson CXXX — “Cut” Biscuit
  125. 125Related Work
  126. 126Lesson CXXXII — Planning, Cooking, and Serving a Dinner
  127. 127Lesson CXXXIII — Review — Meal Cooking — Lesson CXXXIV
  128. 128Division Thirteen
  129. 129Lesson CXXXVI — Wheat Flour — Bread Sponge
  130. 130Lesson CXXXVII — Modifications of Plain White Bread
  131. 131Lesson CXXXVIII — Rolls and Buns
  132. 132Related Work
  133. 133Lesson CXL — Planning a Day’s Diet — Cooking and Serving a Meal
  134. 134Lesson CXLI — Review: Meal Cooking — Lesson CXLII
  135. 135Division Fourteen
  136. 136Lesson CXLIV — Cake Containing Fat — One-Egg Cake
  137. 137Lesson CXLV — Cake Containing Fat — Plain Cake and Its Modification…
  138. 138Lesson CXLVI — Cake Containing Fat — Plain Cake and Its Modificatio…
  139. 139Lesson CXLVII — Cake Containing Fat — Cookies
  140. 140Lesson CXLVIII — Cakes Without Eggs
  141. 141Related Work
  142. 142Lesson CL — Planning and Preparing Box Luncheons
  143. 143Lesson CLI — Review — Meal Cooking — Lesson CLII
  144. 144Division Fifteen
  145. 145Lesson CLIV — Pies With Upper Crust
  146. 146Lesson CLV — Two-Crust Pies
  147. 147Related Work
  148. 148Lesson CLVII — Modifying Milk — Lesson CLVIII — Review — Meal Cooking
  149. 149Lesson CLIX
  150. 150Division Sixteen
  151. 151Lesson CLXI — Frozen Creams
  152. 152Related Work
  153. 153Lesson CLXIV — Review — Meal Cooking — Lesson CLXV
  154. 154Division Seventeen
  155. 155Lesson CLXVII — Processing With Little or No Sugar — Canned Fruit
  156. 156Lesson CLXVIII — Processing With Much Sugar — Preserves, Jams, and…
  157. 157Lesson CLXIX — Processing With Much Sugar — Jellies
  158. 158Lesson CLXX — Processing With Vinegar and Spices — Relishes
  159. 159Lesson CLXXI — Canned Vegetables
  160. 160Lesson CLXXII — Dried Vegetables
  161. 161Related Work
  162. 162Lesson CLXXIV — Preparing Trays for the Sick and Convalescent
  163. 163Lesson CLXXV — Review — Meal Cooking — Lesson CLXXVI
  164. 164Division Eighteen
  165. 165Lesson II — Thanksgiving Desserts
  166. 166Lesson III — Christmas Sweets
  167. 167Lesson IV — Christmas Candy
  168. 168Appendix

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