Two cups of flour in ordinary pie crust requires four
ounces (one-half cup) of sliortening.
Two cups of flour in cookies requires four ounces (one-
half cup) of shortening, or less.
Two cups of flour in cake requires about three ounces of
shortening.
Two cups of flour in short cake requires two ounces (one-
fourth cup) of shortening, or more.
Two cups of flour in tea biscuits requires one-half to one
ounce (one to two tablespoons) or more of shortening.
In yeast doughs less shortening is used — from one-half
to an ounce to two cups of flour. The tenacity of the
gluten is required to hold the carbon dioxide gas slowly
formed by the yeast, hence too much shortening prevents
proper rising.
Shortening for batters may be melted and mixed in, but
in doughs which are to be rolled — pastry, cookies, short
cake, biscuit, etc. — the fat should be cold and hard and cut
into the flour with a knife, or rubbed in with the tips of the
fingers.
FLAVORING
The flavoring materials most commonly used are salt,
sugar, spices and extracts. The fine art of cookery con-
sists of developing the full natural flavor of the foods them-
selves and in combining them in pleasing ways.
The amount of salt to be used depends, in general, on the
total volume of the food. When food tastes salty, too much
has been used. A safe proportion is one teaspoon salt to
one quart of liquid in soups, sauces, or to one quart of
flour in doughs, and for cereals one teaspoon to each pint
of water used. When the flavors are delicate, somewhat
less salt is used, and with strong flavors, somewhat more.
Cakes in which much salt butter is used do not need more
salt.
The quantity of sugar to be used depends on the taste
desired. Foods served frozen need more sweetening than
when at ordinary temperatures. On the other hand, foods
that are served warm taste somewhat sweeter than when at
ordinary temperature.
xu LESSONS IN COOKING
FOOD PRINCIPLES
The nutritive part of foods or "food priaciples" are the pro-
teins, fats, carbohydrates, water and salt.
Proteins contain nitrogen, carbon, hydrogen and oxygen, and
sometimes phosphorus and sulphur. They make up the greater part
of the muscles and organs of the body and are needed in food for
the growth and repair of body tissue. Proteins are also used by
the body as "fuel" to keep the body warm and give muscle and
other kinds of energy or power.
The proteins make up a considerable proportion of meat, eggs,
cheese, skim milk, beans, peas and nuts, and are present in lesser
proportion in all food products except the pure fats, sugars and
starches.
Fats contain carbon, hydrogen and oxygen only. The fats and
oils are concentrated fuel foods and yield to the body 2^4 times the
heat and energy given by like weights of dry protein or starch or
sugar.
Carbohydrates or starch, sugar and a few gums and substances
like them contain carbon, hydrogen and oxygen only. The hydrogen
and oxygen are in the same proportion as is found in water, hence
the name carbo-hydrates. Cellulose or woody fibre is also a carbohy-
drate, but as it is not digestible it is not a food for man.
The carbohydrates, like the fats, are fuel foods and yield warmth
and the power to do the work to the body when oxidized by the air
brought in by the lungs.
Excess of food over the requirements of the body, if digested,
is stored as fatty tissue for use, if need be, as fuel.
Page 6
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
Two cups of flour in ordinary pie crust requires four ounces (one-half cup) of shortening.
Two cups of flour in cookies requires four ounces (onehalf cup) of shortening, or less.
Two cups of flour in cake requires about three ounces of shortening.
Two cups of flour in short cake requires two ounces (onefourth cup) of shortening, or more.
Two cups of flour in tea biscuits requires one-half to one ounce (one to two tablespoons) or more of shortening.
In yeast doughs less shortening is used — from one-half to an ounce to two cups of flour. The tenacity of the gluten is required to hold the carbon dioxide gas slowly formed by the yeast, hence too much shortening prevents proper rising.
Shortening for batters may be melted and mixed in, but in doughs which are to be rolled — pastry, cookies, short cake, biscuit, etc. — the fat should be cold and hard and cut into the flour with a knife, or rubbed in with the tips of the fingers.
FLAVORING
The flavoring materials most commonly used are salt, sugar, spices and extracts. The fine art of cookery consists of developing the full natural flavor of the foods themselves and in combining them in pleasing ways.
The amount of salt to be used depends, in general, on the total volume of the food. When food tastes salty, too much has been used. A safe proportion is one teaspoon salt to one quart of liquid in soups, sauces, or to one quart of flour in doughs, and for cereals one teaspoon to each pint of water used. When the flavors are delicate, somewhat less salt is used, and with strong flavors, somewhat more. Cakes in which much salt butter is used do not need more salt.
The quantity of sugar to be used depends on the taste desired. Foods served frozen need more sweetening than when at ordinary temperatures. On the other hand, foods that are served warm taste somewhat sweeter than when at ordinary temperature.
FOOD PRINCIPLES
The nutritive part of foods or "food priaciples" are the proteins, fats, carbohydrates, water and salt.
Proteins contain nitrogen, carbon, hydrogen and oxygen, and sometimes phosphorus and sulphur. They make up the greater part of the muscles and organs of the body and are needed in food for the growth and repair of body tissue. Proteins are also used by the body as "fuel" to keep the body warm and give muscle and other kinds of energy or power.
The proteins make up a considerable proportion of meat, eggs, cheese, skim milk, beans, peas and nuts, and are present in lesser proportion in all food products except the pure fats, sugars and starches.
Fats contain carbon, hydrogen and oxygen only. The fats and oils are concentrated fuel foods and yield to the body 2^4 times the heat and energy given by like weights of dry protein or starch or sugar.
Carbohydrates or starch, sugar and a few gums and substances like them contain carbon, hydrogen and oxygen only. The hydrogen and oxygen are in the same proportion as is found in water, hence the name carbo-hydrates. Cellulose or woody fibre is also a carbohydrate, but as it is not digestible it is not a food for man.
The carbohydrates, like the fats, are fuel foods and yield warmth and the power to do the work to the body when oxidized by the air brought in by the lungs.
Excess of food over the requirements of the body, if digested, is stored as fatty tissue for use, if need be, as fuel.