Name: Lessons in cooking through preparation of meals
Author: Eva Roberta Robinson

Book Gopight]^^. i^J CQPmiOm DEPOSIT i s ^ Lessons in Cooking THROUGH Preparation of Meals BY EVA EOBERTA ROBINSON, B.S. thachbe of cookery, university of chicago, lectubbb illinois domestic science association, women's clubs, etc. AND HELEN GUNN HAMMEL ©BADUATB OF THE UNIVERSITY OF CHICAGO, DIETITIAN, INSTEUCTO* AMERICAN SCHOOL OF HOME ECONOMICS A CORRESPONDENCE COURSE PREPARED TO TEACH THE ART OF COOKING IN THE HOME, THROUGH A SERIES OF GRADED MENUS, WITH DIREC- TIONS FOR PREPARING THE MEALS AS WELL AS THE SEPARATE KECIPES CHICAGO AMERICAN SCHOOL OP HOME ECONOMICS 1912 r> Copyright 1911, 1912 BY Home Economics Association SCIA328579 INTRODUCTION THE problem of home cooking is to prepare appetizing' and wliolesome meals, with due regard to expenditure of time and money. The typical cooking, course teaches the art by means of separate dishes, leaving the student at a loss when it comes to combining them or to preparing whole meals of several dishes at the same time. The beginner, with only a cook book for a guide, often attempts the most difficult and complicated dishes first, with failure and discouragement, loss of time and materials as the result. The cook book gives little help in serving whole- some food combination and a balanced diet. It does not answer the ever-present question, "What shall be provided for today, for tomorrow, for the day after?" In this series of lessons is presented a systematic cor- respondence course in the cooking of meals, with detailed directions, not only for cooking the separate dishes, but also for preparing and serving each meal as a whole. The course is divided into twelve parts, each containing the recipes for a week's menu, typical of one month in the year. With the exception of seasonable fruits and vege- tables, the menus may be applied to any month. In the first lessons the simplest recipes are gives, gradually increas- ing in difficulty to advanced work in the lessons of the later months. The recipes, in most cases, give quantities suit- able for serving a family of four. The average cost of the food served and its food value is given, followed by sug- gestions for reducing the cost, if desired. ii INTRODUCTION The menus are planned to give pleasing, variety, whole- some food combination, and well-balanced meals which may be prepared with economy of time, effort and money. Menus for special occasions are included, as for Thanksgiving and Christmas dinners, formal and informal luncheons and din- ners, chafing-dish suppers, birthday and children's parties, etc. Each part contains one or more special articles relating to the "Preparation of Meals," such as waiting on table, carving, dishwashing, candy making, marketing, fuels, plan- ning menus, canning, preserving, etc. Helpful hints and suggestions are given throughout the lessons and at the end of many of the parts. A summary of all the menus, glos- sary, bibliography and full and complete index are provided at the end.

AI-modernized reading of the original text

Book Copyright COPYRIGHT DEPOSIT s ^ Lessons in Cooking THROUGH Preparation of Meals BY EVA ROBERTA ROBINSON, B.S. teacher of cookery, university of chicago, LECTURER illinois domestic science association, women's clubs, etc. AND HELEN GUNN HAMMEL GRADUATE OF THE UNIVERSITY OF CHICAGO, DIETITIAN, INSTRUCTOR AMERICAN SCHOOL OF HOME ECONOMICS A CORRESPONDENCE COURSE PREPARED TO TEACH THE ART OF COOKING IN THE HOME, THROUGH A SERIES OF GRADED MENUS, WITH DIREC- TIONS FOR PREPARING THE MEALS AS WELL AS THE SEPARATE RECIPES CHICAGO AMERICAN SCHOOL OP HOME ECONOMICS r> Copyright 1911, 1912 BY Home Economics Association INTRODUCTION THE problem of home cooking is to prepare appetizing and wholesome meals, with due regard to expenditure of time and money. The typical cooking, course teaches the art by means of separate dishes, leaving the student at a loss when it comes to combining them or to preparing whole meals of several dishes at the same time. The beginner, with only a cook book for a guide, often attempts the most difficult and complicated dishes first, with failure and discouragement, loss of time and materials as the result. The cook book gives little help in serving wholesome food combination and a balanced diet. It does not answer the ever-present question, "What shall be provided for today, for tomorrow, for the day after?" In this series of lessons is presented a systematic correspondence course in the cooking of meals, with detailed directions, not only for cooking the separate dishes, but also for preparing and serving each meal as a whole. The course is divided into twelve parts, each containing the recipes for a week's menu, typical of one month in the year. With the exception of seasonable fruits and vegetables, the menus may be applied to any month. In the first lessons the simplest recipes are given, gradually increasing in difficulty to advanced work in the lessons of the later months. The recipes, in most cases, give quantities suitable for serving a family of four. The average cost of the food served and its food value is given, followed by suggestions for reducing the cost, if desired. ii INTRODUCTION The menus are planned to give pleasing, variety, wholesome food combination and well-balanced meals which may be prepared with economy of time, effort and money. Menus for special occasions are included, as for Thanksgiving and Christmas dinners, formal and informal luncheons and dinners, chafing-dish suppers, birthday and children's parties, etc. Each part contains one or more special articles relating to the "Preparation of Meals," such as waiting on table, carving, dishwashing, candy making, marketing, fuels, planning menus, canning, preserving, etc. Helpful hints and suggestions are given throughout the lessons and at the end of many of the parts. A summary of all the menus, glossary, bibliography and full and complete index are provided at the end.