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[Illustration: _From the London and Country Cookbook, 1770._ _Courtesy of
the Bryson Library._]
FOODS AND HOUSEHOLD
MANAGEMENT
A TEXTBOOK
OF THE
HOUSEHOLD ARTS
BY
HELEN KINNE
PROFESSOR OF HOUSEHOLD ARTS EDUCATION
AND
ANNA M. COOLEY, B.S.
ASSISTANT PROFESSOR OF HOUSEHOLD ARTS EDUCATION
TEACHERS COLLEGE, COLUMBIA UNIVERSITY
New York
THE MACMILLAN COMPANY
1918
_All rights reserved_
COPYRIGHT, 1914,
BY THE MACMILLAN COMPANY.
Set up and electrotyped. Published January, 1914. Reprinted
February, June, August, October, 1914; February, June, October,
1915; April, August, 1916; May, 1917; January, 1918.
Norwood Press
J. S. Cushing Co.——Berwick & Smith Co.
Norwood, Mass., U.S.A.
PREFACE
This volume, like its companion, _Shelter and Clothing_, is intended for
use in the course in household arts in the high school and normal school,
whether the work be vocational or general in its aim. It is hoped that
both volumes will prove useful in the home as well, including as they do a
treatment of the homecrafts, and the related topics now so significant to
the home maker,——the cost and purchasing of foods and clothing, the cost
of operating, the management of the home, and questions of state and city
sanitation vital to the health of the individual family.
The volume treats specifically of foods, their production, sanitation,
cost, nutritive value, preparation, and serving, these topics being
closely interwoven with the practical aspects of household management, and
they are followed by a study of the household budget and accounts, methods
of buying, housewifery, and laundering. It includes about 160 carefully
selected and tested recipes, together with a large number of cooking
exercises of a more experimental nature designed to develop initiative and
resourcefulness. _Shelter and Clothing_ deals with the organization and
ideals of the home, house sanitation, decoration, and furnishing; and
treats in full, textiles, sewing, costume design, and dressmaking.
Some of the recipes here given are adapted from those of such authorities
as Mrs. Lincoln, Miss Farmer, and Miss Barrows, and others are original
and from private sources.
The authors are glad to acknowledge their indebtedness to those who have
read and criticized the manuscript: Professor Mary Swartz Rose of
Teachers College, for her criticism and contributions to the book; Miss L.
Ray Balderston, of Teachers College, for reading the chapters on
Housewifery and Laundering; Professor May B. Van Arsdale, of Teachers
College, for reading the chapters on Food; Professor Van Arsdale, Miss
Bertha E. Shapleigh, and Miss Mary H. Peacock for their assistance in
arranging for photographs; Miss Laura B. Whittemore, formerly of Teachers
College, and Miss Amy L. Logan of the Horace Mann School for criticizing
the manuscript from the point of view of the high school teacher; and also
Professor Hermann Vulté for his kind assistance.
SUGGESTIONS TO TEACHERS
The topics in this volume are so arranged that they can be followed in
sequence as the course of study develops through the year, with such
modifications as seem necessary to the teacher in order that the work may
best meet the needs of the pupils. The practice has become quite general
of beginning the practical work in the autumn with the preparation and
preservation of fruit, especially for those pupils who have had previous
work in foods; and this plan commends itself as being seasonable and as
making an appeal to the interest of the pupils. The opening chapters
furnish material that is in part preliminary and that may also be studied
as the practical work progresses from Chapter V onward. The preparation of
a meal need not be deferred until all types of dishes have been cooked
singly, as it is possible to prepare a luncheon box, to set an invalid
tray, or to serve a simple breakfast quite early in the course, provided
the equipment permits. If the school program allows, it is well to give a
period to recitation at stated intervals, which would include a discussion
of the text and of problems that arise from the laboratory work. The cost
of food is a topic to be borne in mind throughout the year. It is an
excellent plan for the pupils to record the current prices of each food
material as it is used, and the cost of a given dish for a given number of
people, the topic culminating in a detailed discussion when the chapter on
the cost of food is read. A similar method may be pursued in connection
with the nutritive values of food, the theme developing from lesson to
lesson, until the pupils are ready for the chapter on menus and
dietaries. An occasional lesson on housewifery or laundering may be
introduced from time to time, if a complete sequence of lessons on these
topics does not seem practicable; and through the year the pupils may be
encouraged to keep simple accounts for themselves and in connection with
the supplies of the school kitchen. Those teachers are fortunate who may
coöperate with a school lunch room, thus affording their pupils
opportunity for dealing with practical administrative and economic
problems. The way in which the topics are used must of necessity vary with
the previous experience of the pupils, whether or not they have had
cookery, chemistry, and physiology, and the teacher will use the exercises
at the end of the chapters with freedom, omitting some questions, and
adding others as the need arises.
The following references will prove useful to teachers in developing the
different topics of the volume:——
Laboratory Handbook for Dietetics——Mary S. Rose.
Chemistry of Food and Nutrition——Sherman.
Food Products——Sherman.
Science of Nutrition——Lusk.
The World’s Commercial Products——Freeman and Chandler.
Elementary Household Chemistry——Snell.
Nutritional Physiology——Stiles.
Household Bacteriology——Buchanan.
Bacteria, Yeasts, and Molds in the Home——Conn.
Microbiology——Marshall.
Household Physics——Lynde.
Selection and Preparation of Food——Bevier and Van Meter.
Principles of Cookery——Anna M. Barrows.
Technique of Cookery——M. B. Van Arsdale.
Cost of Living——Ellen H. Richards.
Cost of Food——Ellen H. Richards.
Cost of Shelter——Ellen H. Richards.
Cost of Cleanness——Ellen H. Richards.
Standards of Living——Chapin.
The New Housekeeping——Frederick.
Increasing Home Efficiency——Martha B. and Robert W. Bruere.
Household Hygiene——S. Maria Elliott.
Household Management——Bertha E. Terrill.
The New Hostess of Today——Larned.
Laundry Manual——Balderston and Limerick.
Bulletins of the U. S. Department of Agriculture.
CONTENTS
FOODS AND HOUSEHOLD MANAGEMENT
CHAPTER I
FOOD MATERIALS AND FOODSTUFFS
PAGE
What Food is——Vegetable and Animal Foods——Foodstuffs——Elements in
Foodstuffs——Foodstuffs in Nutrition——Food Adjuncts 1