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Showing: 21-30 results of 94

CHAPTER I GENERAL COMPOSITION OF FOODS 1. Water.—All foods contain water. Vegetables in their natural condition contain large amounts, often 95 per cent, while in meats there is from 40 to 60 per cent or more. Prepared cereal products, as flour, corn meal, and oatmeal, which are apparently dry, have from 7 to 14 per cent. In general the amount of water in a food varies with the mechanical structure and the conditions under which it has... more...

SOUPS AND CHOWDERS [Illustration] Onion Soup Place six ounces of butter in a large saucepan over the fire, and stir into it four large white onions cut up, not sliced. Stew this very slowly for one hour, stirring frequently to prevent its scorching. Add salt, pepper, cayenne, and about one quart of stock, and cook one hour longer. Then stir into the mixture one and a half cups of milk and simmer for a few minutes. Have ready a soup tureen. In... more...

These charts are prepared for popular use, rather than for students of botanical science; all technical terms are, therefore, as far as possible, avoided. The names "mushroom" and "toadstool" are indefinite, are both applied with equal reason to any fleshy fungus, and are here used as synonymes, like the corresponding term "plant" and "vegetable," or "shrub" and "bush," in common conversation. No general test can be given by which a poisonous... more...

by Various
MYPET RECIPESTRIED and TRUE CONTRIBUTED BY THE LADIES AND FRIENDSOF ST. ANDREW'S CHURCHQUEBEC "We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized man cannot live without cooks."—Owen Meredith. QUEBEC"DAILY TELEGRAPH" PRINTING HOUSE1900 Rhymes to Remember... "Always have lobster sauce with... more...

PREFACE This Manual is issued for the purpose of encouraging the introduction and furthering the progress of Household Science in the rural schools of this Province. There are 903 urban and 5,697 rural schools, and 45.87% of the school population is in attendance at the latter schools. The value of Household Science as an educational and practical subject has been recognized, to some extent, in the urban schools of the Province but, up to the... more...


by Unknown
PENNSYLVANIA Dutch COOKERY In 1683 the Plain Sects began to arrive in William Penn’s Colony seeking a land of peace and plenty. They were a mixed people; Moravians from Bohemia and Moravia, Mennonites from Switzerland and Holland, the Amish, the Dunkards, the Schwenkfelds, and the French Huguenots. After the lean years of clearing the land and developing their farms they established the peace and plenty they sought. These German-speaking... more...

SOUPS. The following directions will be found generally applicable, so that there will be no need to repeat the several details each time. Seasonings are not specified, as these are a matter of individual taste and circumstance. Some from considerations of health or otherwise are forbidden the use of salt. In such cases a little sugar will help to bring out the flavour of the vegetables, but unless all the members of the household are alike, it... more...

There is positive need of more widespread knowledge of the principles of cookery. Few women know how to cook an egg or boil a potato properly, and the making of the perfect loaf of bread has long been assigned a place among the "lost arts." By many women cooking is considered, at best, a homely art,—a necessary kind of drudgery; and the composition, if not the consumption, of salads and chafing-dish productions has been restricted,... more...

PREFACE School and Home Cooking is a text which can be placed in the hands of the pupils and used by them as a guide both in the school and home. Its use eliminates note-taking (which in reality is dictation) and thus saves much time. The psychological method of education, which treats first of material within the experience of the beginner and with that as a basis develops new material to meet the needs of the pupil, was kept in mind in... more...

INTRODUCTION. No one thing over which we have control exerts so marked an influence upon our physical prosperity as the food we eat; and it is no exaggeration to say that well-selected and scientifically prepared food renders the partaker whose digestion permits of its being well assimilated, superior to his fellow-mortals in those qualities which will enable him to cope most successfully with life's difficulties, and to fulfill the purpose of... more...