The School Kitchen Textbook : lessons in cooking and domestic science for the use of elementary schools / by Mary J. Lincoln author of "The Boston Cook Book". Illustrated.

Format:

Book

Author/Creator:

Lincoln, Mary J. (Mary Johnson), 1844-1921.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Home economics.

Cooking--Laboratory manuals.

Cooking.

Genre:

Laboratory manuals.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xi, [1], 308 pages, 2 unnumbered leaves of plates : illustrations ; 19 cm

Place of Publication:

Boston : Little, Brown, and Company, 1916.

Contents:

Introduction: Cleaning and Housework; Sweeping and Dusting; Daily are of Rooms; House Cleaning; Dish Washing; Care of Refrigerator, Pantry, and Garbage; Washing Clothes; Heat and Fuel; Fires; Cooking by Gas; Stoves and Ranges; Wood Fires; The Fireless Cooker; Oil Stoves, Lamps, Chafing Dishes, and Electricity; Laying the Table; Waiting on the Table; Table Manners; The Care of Food; Kitchen Equipment; Preparatory Work

Part I: Food, Food Stuffs; Proportion of Food Stuffs in Daily Meals; Natural Foods; Canning and Preserving; Fruits; Cooking; Water; Milk,; Milk Products; Experiment with Starch; Rice; Experiment with Albumin of Eggs; Steaming and Other Forms of Cooking in Boiling Water; Toast; Fats; Shell-Fish; Potatoes; Experiment with Albumin in Meat; Poultry; First Lesson in Dough; How to Plan and Prepare a Breakfast; Vegetables; Vegetable Soups; Macaroni; Dried Peas and Beans; Afternoon Tea; Corn

Part II: Baking Powder Biscuit and Variations; Broiling; Pan Broiling; Cooking Meat in Water; Left Overs; Pastry; Pies with Two Crusts; Baked Meat (in Water); Stews; Meat; Soups; Review of Soups; Batters; Review of Batters; Thicker Batters or Doughs to be Dropped; Dough to be Rolled; Frying Doughs; Review of Doughs; Bread; The Heat for Baking; Review of Bread; Fish; Boiled Fish; Eggs; Cake Making and Baking; Lobsters; Food for Invalids; Food for Invalids-Continued; Early Vegetablels; Additional Recipes

Appendix A: Seasonable, Well Balanced Meals for the Family Table

Appendix B: Home Sewing.

Notes:

Includes bibliographical references (pages 299-300) and index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has autograph of Miss Lucile McVey and ms. annotations.

Kislak copy has underlines and marginal mark

Other Format:

Online version: Lincoln, Mary J. (Mary Johnson), 1844-1921. School kitchen textbook.

OCLC:

28581929