Written by Lola M. Heffernan, Vice Principal, Marymount Comprehensive School, Sallynoggin to provide a comprehensive course covering the cookery section of the Home Economics syllabus prescribed for the Junior and Senior cycles of post-primary schools. Published by Longman Browne & Nolan at the Richview Press, Dublin in 1970.
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Heffernan, Lola M.

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Technological University Dublin ARROW@TU Dublin Cookery Books Publications 1970 Comprehensive Cookery Lola M. Heffernan Follow this and additional works at: https://arrow.tudublin.ie/irckbooks  Part of the Arts and Humanities Commons Recommended Citation Heffernan, Lola M., "Comprehensive Cookery" (1970). Cookery Books. 32. https://arrow.tudublin.ie/irckbooks/32 This Book is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Cookery Books by an authorized administrator of ARROW@TU Dublin. For more information, please contact yvonne.desmond@tudublin.ie, arrow.admin@tudublin.ie, brian.widdis@tudublin.ie. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 License Comprehensive CookeryLola M. Heffeman, Dip. Dom. Se..Vice PrincipalMarymount Comprehensive SchoolSallynogginLONGMAN BROWNE AND NOLAN LIMITEDMade and printed in the Republic of Ireland by Browne and NoJan Umit~The Richview Press, Dublin.ForewordTHE aim of this book is to provide a comprehensive course covering the cookery section of the HomeEconomics syllabus prescribed for the Junior and Senior cycles of post-primary schools.Because cooking is both an art and a science, I have tried to balance the content of the course in such away that as much basic instruction as possible is given while including information and suggestions whichwill stimulate students and encourage them to take an enterprising interest in the subject. The ability tocook efficiently and well is a considerable accomplishment, the value of which is becoming increasinglysignificant not only for students who will eventually become home-makers, but as a necessity for thoseWho wish to enter the catering or food industries or many of the social and welfare services.All cooking processes are based on the application of scientific principles to ingredients which havebeen carefully chosen and apportioned. Once the basic rules are understood, any number of variationsmay be introduced to give scope Co r originality. In this book I have given the basic methods. It is importantto analyse and practise these first and, when they have been thoroughly grasped, then to try out otherrecipes. Comparison and evaluation of the results will readily indicate the suitability of the various methodsto differing circumstances and occasions.Other aspects, too, are important. The student must learn to select ingredients and know how tostore or preserve them. Kitchen equipment must be explained and its management understood. For theprovision of a well-balanced diet, a knowledge of the fundamentals of nutrition is essential. Consumereducation, food hygiene, and the development and use of convenience foods are other important topics.In preparing what I hope teachers will find a comprehensive textbook, these and many other aspects ofthe subject have been dealt with as thoroughly as I consider suitable at this level.It is not intended that the student should follow the particular sequence of chapters in which thesubject matter is presented. The teacher should choose sections appropriate to the age of the class,devising a programme which suits the attainment and ~te~ests of the students. Although ComprehensiveCookery is primarily intended as a textbook for schools, It IS hoped that it will prove useful to housewivesand home-makers, not least to those following adult education courses.This is the second of three books designed for post-primary schools. NeedlefDork and Dressmakingwas published a few years ago. A third book, Home and Family Living, will be published to complete theCOverage of the Home Economics course.LoLA M. HEFPIlRNANJuly 1970iDAcknowledgementsTHE Publishers gratefully acknowledge the permission of the following to use matter from their pub-lications:Her Majesty's Stationery Office: Manual of Num"tion.The Gas Council, 59 Bryonston Street, London.The Electrical Association for Women.ivContentsPage1 The Kitchen 12 Major Kitchen Equipment 33 Minor Equipment 164 Nutrition 205 Milk, Butter, Cheese and Eggs 286 Purchasing and Storage of Food 337 Hygiene 368 Basic Cooking Processes 399 Menu Planning 4510 The First Course 5011 Soups and Soup Making 52Layout; essential furniture; ventilation; light; walland floor coverings; curtains and towels; waste binsElectric cookers; gas cookers; bottled gas cookers;automatic cookers; solid fuel and oil-fired cookers;microwaveovens ;cookermanagement; refrigerators;deep freezersEquipment for preparing food; equipment forcooking food; minor electrical appliancesConstituents of food; proteins; carbohydrates;sugars; fats; minerals; water; enzymes; vitamins;measurement of food values; balanced diet; mainfood typesMilk; butter; cream; yoghourt; cheese; food valueand types of cheese; eggs; the composition,storage and preservation of eggs; culinary usesValue; planning; judgment; accounts and records;storage of foods; the larder and storage presses;guidelines for storing foodsMoulds; yeasts; bacteria; houseflies; water; basicrules of hygiene; care of refuse bins and drainsBoiling; stewing; steaming; roasting; pot roasting;spit roasting; braising; baking; frying; grilling;cooking en papillote; pressure cookingCourses; guidelines for menu planning; servingmeals; setting the table; buffet meals; packedlunches; picnicsHors d'oeuvre; pateClear soups; broths; purees; thickened soups;cream soups; stock; canned and packet soups;characteristics of good soup; garnishes andaccompaniments served with soup; recipesvPag,12 Fish Cookery 58 Flat white fish; round white fish; oily fish; shell-fish; choice and cleaning of fish; preparation;methods of cooking; fish accompaniments13 Fish Recipes 65 Grilled fish; fried fish; baked fish; steamed fish;poached fish; stewed fish14 Meat Cookery 69 Choosing meat; cooking of meat; re-heating meat;flavour and presentation15 Beef and Veal 71 Cuts of beef; beef recipes; cuts of veal; vealrecipes16 Mutton and Lamb 79 Cuts of mutton; mutton recipes; cuts of lamb;lamb recipes17 Pork, Bacon and Ham 84 Cuts of pork; pork recipes; bacon and ham; cuts ofbacon; ham recipes; bacon recipes18 Poultry 88 Chickens; turkeys; ducks; geese; plucking; draw-ing; trussing; disjointing; recipes19 Sauces, Gravies and Forcemeat 92 Sauce consistencies; characteristics ofa good sauce;basic ingredients; thickenings; sauce recipes-rouxmethod, blending method; jam and syrup sauces;egg sauces; gravies; hard sauces; flavoured butters;cold sauces; sauce mixes; stuffings and forcemeat.20 Vegetables, Fruit and Salads 102 Grouping vegetables; choice and food value ofvegetables; methods of cooking; vegetable recipes;fruit; salads; food value of vegetables and fruit;salad recipes21 Hot Desserts 114 Types of hot desserts; milk pudding recipes;custard and custard-type pUddings; steamed suetpuddings; stewed and baked fruit; cake mixtures;hot souffles22 Cold Desserts 122 Fruit desserts; cereal desserts; gelatine cookery.jellies and carrageen; cold soufHes23 Bread, Buns and Scones 129 Raising agents; ingredients; recipes; yeast recipes;rich yeast mixtures24 Pastry 140 Basic principles; pastry decorations; pastry flan;savoury pastry recipes; savoury flans; hot watercrust pastry; sw pastry recipes; suet pastry25 Biscuit-making 15426 Batters 157'El Cake-making 16028 Cake Icing and Decoration 1712t Breakfast, Supper and Snack 176Recipes30 Sandwiches 187Thin batters; coating battersBatter method; sponge method; sponge flan;meringues; creaming method; one-stage cakesBasic butter cream; glace icing; chocolate icing;almond icing; royal icing; American icing; apricotglaze: decoration of cakes; water icingEgg recipes; omelette cookery and recipes; cheeserecipes; soufBes; deep fat frying; recipes usingbread; pasta; savoury rice; breakfast cereals;beverages31 Invalid and Convalescent Cookery 189 Serving of food; recipes32 Fruit Preservation I 193 Jam and jelly-making; jam recipes; jelly andmarmalade recipes; bottling; pickling; picklerecipes; chutney-making33 Fruit Preservation n 203 Curing; accelerated freeze drying; freezing; quickfrozen foods; home freezing; packing materials;freezing procedures; convenience foods; foodadditives.34 G10IIary of Cookery Terms and 212 Notes OD carvingProcedUl'a36 Herbs and Spices 218Jades 221

Comprehensive Cookery

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