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About The Chemawa American (Chemawa, Or.) 19??-current | View Entire Issue (June 1, 1916)
t ... 12 THE CHEM AWA AM ERICAN or atten tio n ; com m unities w here th e homes are filthy, dam p, poorly ventilated, and poorly lighted; homes w here no sanitation ex ists, no know ledge of food value. S trong men and women connot be raised on outlandish chemical com binations or poorly cooked, indigestible food. All th is brings us aro u n d to the assertion made in th e b eg in n in g — th at to become useful citizens m uch depends upon the home; th e re fore. let us stu d y housekeeping in a scientific wav, m aking it a profes sion instead of a d ru d g ery ; let us utilize m odern science in th e home, thereby preserving and prom oting h ealth , happiness, and prosperity. T h e cornerstone of society is th e home. But I shall be m ore specific and confine my rem arks to a few of the culinary processes. Cookery is the art of p reparing food for the n o u r ishm ent of th e body. Food is cooked to develop new flavors, to m ake it more palatable and digestible, and to destroy m icro-organism s. Scientists teach us the chem ical elem ents of w hich the body is com posed and they are sim ilar to those of the foods w hich nourish it. W e m ust then make a study of all foods and how to prepare and how to cook them . M any people, although they like cooking and are considered good cooks, have no know ledge of a w ell-balanced meal; know little of the com position of foods or th e reasons for the processes they carry on daily. F or our dem onstration we shall m ike a plain cake. T h e m ix in g and baking of cake requires mere care and more ju d g m en t th an any other branch of cookery. G reat care m ust be taken in m easuring and com bining ingredients. Pans m ust be properly prepared, oven heat re g u lated, and the cake watched d u rin g baking. F or the best results, the best ingredients are essential— fine g ran u lated su g ar, good b u tte r, fresh eggs, pastry flour, goed baking pow der, and pure flavoring. Recipe for a plain cake: One cup of sugar, one-half cup of b u tter, tw o eggs, tw o-thirds cup of m ilk, two level cups of flour, two level te a spoons of baking pow der, one teaspoon of flavoring U ntensils required; M ixing bowl, wooden spoon, teaspoon, m eas uring cup, egg beater, bowl for beating eggs, flour sifter, cake tins. In g red ien ts required: S u g ar, b u tte r, eggs, m ilk, flour, baking pow d er, flavoring. M easurem ents: In m easuring use one sized cup th ro u g h the entire process; all m easurem ents level. T o econom ize on dish w ashing, first m easure flour into the sifter, sugar into th e m ixing bowl, th en the b u t ter, add th is to the sugar, last the m ilk. P ut the baking pow der w ith the flour. C om bining ingredients: Cream b u tter and su g ar and beat eggs. C akes are m ade lig h t by the cream ing of b u tter and sugar, by beating
