Food and home cookery : a course of instruction in practical cookery and cleaning, for children in elementary schools, as followed in the schools of the Leeds School Board / by Catherine M. Buckton.
- Buckton, Catherine M.
- Date:
- 1879
Licence: Public Domain Mark
Credit: Food and home cookery : a course of instruction in practical cookery and cleaning, for children in elementary schools, as followed in the schools of the Leeds School Board / by Catherine M. Buckton. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![RIC Rickets due to faulty nutrition, 86 Roasting, the most wholesome way of cooking meat, 38 — time required for, 36, 50 Roly-poly, treacle, receipt for, 73, 75 QAGE, dried. 79 O Sago, 86 Sailors, former sufferings of, from scurvy, 51 Salad sauce, receipt for, 52 Salmon, 42 Salt, its destructive effects on grubs, slugs, &c., 38, 53 — meat, deficient nourishing power of, 85 Sand, Calais, 14 Sandwiches, egg, 35 — receipt for, 36 Sauce, onion, receipt for, 47, 50 — salad, receipt for, 52 Saucepans, brass and copper, danger of using, 3 — enamelled and tinned, objections against, 2 — iron, advantages of, 2 — method of cleaning, 18 — proper way of stowing, 2 Schools, diet for children in, 90 Scurvy, former sufferings of sailors from, 51 — cause of, 85 Semolina, mould of, directions for making, 83, 87 Sheep’s head, directions for boiling, 78 Sick, food for the, 59-68, 71 Silk, properties of, as a clothing material, 96 Simmering, 32 Sink, how to clean, 19 Sitting-room, temperature of, 93 Skin, diseases of. due to starvation, 89 Soap, impropriety of cleaning cook- ing utensils with, 14 Soda, use of, in cleaning cooking utonsils, 14 Soot, heat-retarding properties of, 18 Soup, boiling injurious to, 70 TRI Soup, carrot, 72 — meat, receipt for, 75 — pea, directions for making, 76, 78 — vegetable, directions for making, 72, 75 Starch, nutritive qualities of, 24, 42 — presence of in vegetables the cause of their swelling when cooked, 39 — list of substances composed of. 86 Starvation, Dr. Chambers’s descrip- tion of, 89 Stock, uses of, 18, 69 — preparation of, 70 Stomach, acid in the, caused by eat- ing fat, 56 j Stuffing for baked haddock, 43 Suet, nutritive value of, 42 - pudding with either currants or raisins, receipt for, 43, 46 — dumplings, directions for making. 78, 82 Sugar, nutritive value of, 42 — use of, in preserving milk, 85 Swill-tubs, 19, 44 APEWORM in children from eating raw or unwashed greens, 38 Tapioca, 86 Tea, nutritive value of, as compared with cocoa, 83 Teacakes, how to make, 28 receipt for, 30 Tea-things, how to wash, 16 Theobromine, 83 Thermomotor, use of. in bread bak- 1 big, 27 in frying, 56 I Throat, sore, obviated by wearing a silk neck-tie, 96 ] Thyme, dried, 79 Tin, danger of, as a coaling for utensils, 3, 18 Toast, dry, receipt for, 68 Torulse of yeast, 98 Tous-les-mois, 86 ! Treacle pudding, 73 ‘Trichina’ in pork. 49 Tripe, directions for cooking, 46](https://iiif.wellcomecollection.org/image/b21526928_0129.jp2/full/800%2C/0/default.jpg)
