In the following course, the student is expected to cook
and serve all of the meals given in Part I during the first
month, the meals in Part II during the second month, and
so on through the twelve parts. The written work consists
in sending a detailed report of each month's work, telling of
successes and failures, giving time spent in cooking, the cost
of the meals served, and asking questions. Report blanks
are furnished. A certificate, i6 by 21 inches, on parch-
ment bond, is awarded if the twelve reports are made.
In the preparation of the course, the literature of cooking,
has been examined thoroughly and the assistance of a num-
ber of prominent teachers of cookery has been obtained.
The course is offered in the expectation that it will prove
particularly helpful to beginners and be welcomed as well
by those who have had experience but who desire to perfect
themselves further in modern methods of cooking.
American School of Home Economics.
TABLES AND DEFINITIONS
The following tables and definitions are taken from the
Bulletin of the American School of Home Economics, en-
titled "Free Hand Cooking." In it an attempt has been
made to simplify the art of cookery by concentrating and
by classifying according to process. Fundamental recipes
are given which are capable of infinite variation. The
complete Bulletin may be obtained from the School for ten
cents.
The pages are included here as a general guide and for
quick reference. Details and specific directions will be
found in the Lessons.
WEIGHTS AND MEASURES
3 teaspoons=l tablespoon 2 pints^l quart
16 tablespoons=l cup 4 quarts=l gallon
2 cups=l pint 1 cup=8 ounces (volume)
A gallon of water weighs 8% pounds — a cup of water, S^^ ounces
(avoirdupois). A gallon contains 231 cubic inches.
All materials are measured level, i. e., by filling cup or spoon more
than full and leveling with a case knife. This applies to liquids which
* ' round up " in spoons. Flour, meal, and fine sugar are measured
after sifting and piled into the measure lightly. Standard measuring
cups holding % pint should always be used. Tea and coffee cups vary
so greatly that correct proportions" can not be obtained by using them.
Tea and tablespoons vary considerably. Standard tea and table-
spoons should be used.
APPROXIMATE MEASURE OF ONE POUND
2 cups milk 2 5/6 cups granulated cornmeal
2 cups butter 2 2/3 cups oatmeal
2 cups chopped meat 6 cups rolled oats
2 cups granulated sugar 4 1/3 cups rye meal
2 2/3 cups brown sugar 1% cups rice
2 2/3 cups powdered sugar 2 1/3 cups dry beans
3% cups confectioners' sugar 4 1/3 cups coffee
4 cups patent flour 8 large eggs
4 cups entire wheat flour 9 medium eggs
4% cups Graham flour 10 small eggs
APPROXIMATE MEASURE OF ONE OUNCE
Read "tablespoons" in place of cups in the above and the weight
is about 1 ounce.
iv LESSONS IN COOKING
No table of weights to measure can be more than ap-
proximate, as different samples vary in weight for bulk.
In truly scientific cookery quantities should be measured
by weight. The table is useful for comparison, i. e., pow-
dered sugar is more bulky than granulated and less so than
confectioners', hence the greater sweetening power of gran-
ulated; ordinary white flour (sifted) is less bulky than
graham flour, and so on.
Page 1
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In the following course, the student is expected to cook and serve all of the meals given in Part I during the first month, the meals in Part II during the second month, and so on through the twelve parts. The written work consists in sending a detailed report of each month's work, telling of successes and failures, giving time spent in cooking, the cost of the meals served, and asking questions. Report blanks are furnished. A certificate, i6 by 21 inches, on parchment bond, is awarded if the twelve reports are made.
In the preparation of the course, the literature of cooking, has been examined thoroughly and the assistance of a number of prominent teachers of cookery has been obtained. The course is offered in the expectation that it will prove particularly helpful to beginners and be welcomed as well by those who have had experience but who desire to perfect themselves further in modern methods of cooking.
American School of Home Economics.
TABLES AND DEFINITIONS
The following tables and definitions are taken from the Bulletin of the American School of Home Economics, entitled "Free Hand Cooking." In it an attempt has been made to simplify the art of cookery by concentrating and by classifying according to process. Fundamental recipes are given which are capable of infinite variation. The complete Bulletin may be obtained from the School for ten cents.
The pages are included here as a general guide and for quick reference. Details and specific directions will be found in the Lessons.
WEIGHTS AND MEASURES
3 teaspoons=l tablespoon 2 pints^l quart
16 tablespoons=l cup 4 quarts=l gallon
2 cups=l pint 1 cup=8 ounces (volume)
A gallon of water weighs 8% pounds — a cup of water, S^^ ounces (avoirdupois). A gallon contains 231 cubic inches.
All materials are measured level, i. e., by filling cup or spoon more than full and leveling with a case knife. This applies to liquids which * ' round up " in spoons. Flour, meal, and fine sugar are measured after sifting and piled into the measure lightly. Standard measuring cups holding % pint should always be used. Tea and coffee cups vary so greatly that correct proportions" can not be obtained by using them.
Tea and tablespoons vary considerably. Standard tea and tablespoons should be used.
APPROXIMATE MEASURE OF ONE POUND
2 cups milk 2 5/6 cups granulated cornmeal
2 cups butter 2 2/3 cups oatmeal
2 cups chopped meat 6 cups rolled oats
2 cups granulated sugar 4 1/3 cups rye meal
2 2/3 cups brown sugar 1% cups rice
2 2/3 cups powdered sugar 2 1/3 cups dry beans
3% cups confectioners' sugar 4 1/3 cups coffee
4 cups patent flour 8 large eggs
4 cups entire wheat flour 9 medium eggs
4% cups Graham flour 10 small eggs
APPROXIMATE MEASURE OF ONE OUNCE
Read "tablespoons" in place of cups in the above and the weight is about 1 ounce.
No table of weights to measure can be more than approximate, as different samples vary in weight for bulk. In truly scientific cookery quantities should be measured by weight. The table is useful for comparison, i. e., powdered sugar is more bulky than granulated and less so than confectioners', hence the greater sweetening power of granulated; ordinary white flour (sifted) is less bulky than graham flour, and so on.