Practical Sanitary and Economic Cooking Adapted to Persons of Moderate and Small Means (Google eBook)

Front Cover
American Public Health Association, 1890 - Cookery, American - 190 pages
0 Reviews
  

What people are saying - Write a review

We haven't found any reviews in the usual places.

Common terms and phrases

Popular passages

Page 188 - THE PREVENTABLE CAUSES OF DISEASE, INJURY, AND DEATH IN AMERICAN MANUFACTORIES AND WORKSHOPS, AND THE BEST MEANS AND APPLIANCES FOR PREVENTING AND AVOIDING THEM.
Page iii - They are, however, expected to cover. in the broadest and most specific manner, methods of cooking as well as carefully prepared receipts, for three classes, (1) those of moderate means ; (2) those of small means ; (3) those who may be called poor. For each of these classes, receipts for three meals a day for several days in succession should be given, each meal to meet the requirements of the body, and to vary as much as possible from day to day. Formulas for at least twelve dinners, to be carried...
Page 184 - ... so proposed. On recommendation of a majority of the committee, and on receiving a vote of two thirds of the members present at a regular meeting, the candidate shall be declared duly elected a member of the Association. The annual fee of membership in either class, shall be five dollars.
Page 183 - The members of this Association shall be known as Active and Associate. The Executive Committee shall determine for which class a candidate shall be proposed. The Active members shall constitute the permanent body of the Association, subject to the provisions of the Constitution as to continuance in membership. They shall be selected with special reference to their acknowledged interest in or devotion to sanitary studies and allied sciences, and to the practical application of the same.
Page v - Whoever may read it can have confidence in the soundness of its teachings, and cannot fail to be instructed in the art of cooking by its plain precepts, founded as they are upon the correct application of the scientific principles of chemistry and physiology to the proper preparation of food for man.
Page 145 - I give this as a sample of what I know to have been done by a highly respectable family in a city of small size in one of our Eastern States. It must be mentioned that the price on which this family lived in comfort could not have been as low as it was but for one great help ; they had a small garden that furnished green vegetables and a little fruit. But then, almost every family has some special advantage that would lower the rate somewhat ; one buys butter or fruit advantageously of friends in...
Page iv - PRIZES. Your committee, to whom were referred the essays upon "Practical Sanitary and Economic Cooking Adapted for persons of Moderate and Small Means," respectfully report that they have perused with thoughtful and considerate attention the three score and ten essays which were submitted to them. A few of them were presented in beautiful specimens of typewriting, but the great majority of them were in manuscript, and some of them not in the most legible characters, a circumstance which, it will...
Page 63 - Milk. ., , , , , , ., , ... it should be boiled, as it is a notorious carrier of disease germs which only in this way can be killed. Use an earthenware pitcher and let the milk remain standing in the same after cooking. The next day remove the cream for the morning's coffee, and use the skim part during the day for cooking, with or without the addition of a little butter. To keep milk sweet in warm weather Keeping Milk.
Page 85 - ... hour. Or, the rice may be soaked over night, and it will then steam soft in twenty minutes. Put the rice into a large quantity of boiling water, add one teaspoon salt to each cupful of rice; boil fast, stirring occasionally. Drain, dry out a little and keep warm by covering with a cloth, as is done with potatoes. Save the water poured off for soup. Its best use is as a vegetable with ce.
Page 97 - ... injury at a temperature of about 50, as in a cellar, and an hour before baking brought into a warm room to finish the rising process. BREADS FROM OTHER FLOURS Graham bread is made like white bread using two Graham bread. parts graham to one of white flour, or any other proportion liked, but it should be mixed very soft. A little sugar and fat should be added, 1 tablespoon lard or beef fat and 2 tablespoons sugar or molasses. Bake slower and longer than white bread. The usual and most convenient...

Bibliographic information