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Donated to the
Ontrlo Historlcal Textbook
Col lection
by
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4arch » 1966
Vith th Comllimnts o
THE COPP, CLAIK CO., Limited.
1Vlistry c| Educatlan, Ontario
/-Listorical Col!ection
[inlstry cI.Edcatiaa, Ontar:o
Iffistorical Col!ection
PUBLIC SCHOOL
DOMESTIC
SCIENCE
MRS. J. HOODLESS,
pR'SlD'T SCI'IOOL OF OIF..STIC SCEC' HAMILTON.
This Book may be used as a Text-Book in any High or Public School, if so ordered by
a resolution o[ the Trustees.
TORONTO :
TIIE COPP, CLARK COMPANY, LIMITED,
898.
Entered according to Act of the Parliment of Canada, in the year one thousand eight
hundrel and ninety-eight, by TH CouP, CLtK CoP-r, LmtEv, Toronto,
Ontario, in the Office of the Minister of Agriculture.
" I bave corne to the conclusion that more than hall the disease
which embitters the latter hall of lire is due fo avoidable errors in
diet, and that more mischief in the form of actual disease of
hnpaired vigour, and of shortened lie accrues to civilied man in
Eng]and and throughout Central urope from erroneous habits of
eating than from the habitual use of alcoholic drink, considerable
as I know that evfl fo be."--Sir Henry Thompsn.
"Knowledge which subserves self-preservation by preventing
loss of health is of primary importance. We do not contend that
possession of such knowledge would by any means wholly remedy
the evil. But we do contend that the right knowledge impressed
in the right way would effect much ; and we further contend that
as the laws of health must be recognized before they can be fully
conformed to, the imparting of such knowledge must precede a
more rational living."--Herbert Spencer.
"Cooking means the knowledge of Medea and Crce, and of
Calypso and Helen, and of Rebekah, and of the Queen of Sheba.
It means the knowledge of ail fruits, and herbs, and balms, and
spices, and of all that is healing and sweet in fields and groves,
and savory in meats; if means carefulness, and inventiveness,
and watchfulness, and wfllingness, and readiness of appliance ; it
means much tasting and no wasting ; it means English thorough-
ness, and French art, and Arabian hospitality ; it means, in fine,
that you are to be peffect and always'ladies'--'loaf-givers.' "--
.Ruskin.
lstry c| Educal|on, Ontario
fs; .... :^ Collection
PREFACE.
N eminent authority * says : " Up to the age of sixteen
even a lucid statement of principles is received by all
but a few pupils as dogma. They do ,ot and cammt in any
adequate sense realize the reasoning l,rocess by which scientific
conclusions are reached. They are taught not only facts but
classifications and laws, and causes in relation te» their effect.
These are re»t, in the majority of cases, elaboratcd by the
pupil. The teacbing of them accordingly dgenerates into a
statement of facts, and the learning of them into an act of
memory."
To obviate this condition, or to at least neutralize ifs
effects somewhat, is one of the principal reasons f,»r intro-
ducing Domestic Science into the Public School curriculum ;
science vhich relates so closely to the daily liïe tl,at it cannot
be lcft fo an act of memory ; where cause and effect are so
palpable that the pupil may reoeily arrive at an individual
conclusion.
The aim of this text-book is to assist the pupil in acquiring
a knowledge of the fundamental principles of correct living, to
co-ordinate the regular school studies so as to ,mke a practical
use of knowledge already acquired. Arithmetic plays an
"8. S. Laurie, A.M., LL.D., Prof. of the Institutes and tlistory of Education,
Edinburgh University.
Vi PREFACE.
important part in the arranging of veights and measures, in
the study of the analysis and relative value of various kinds
of food, in estimating the cost of manufactured products in
proportion to their market value, in the purehase of food
material, etc. ttistory and geography are closely allied to the
study of the diet ad eustoms of the differen countries, with
their variety of climate and products. Physiology and tem-
perance lrinciples permeate the vhole course of study. In
addition to these are the direct lessons, provided by the
practice work, in neatness, 10romptne and cleanliness. It
vill therefore be necessary to have a vide general knowledge
belote entering upon a course in Iomestic Seienee.
Owing to the limited time allowed for this course in the
PuLlic Schools, if will be impossi}»le to teazh more than a few
of the firs principles governing eaeh department of the work,
-riz., a knowledge of the constituent parts of the human body ;
the classification of food ad the relation of eaeh class to the
susten,nee ad repair of the l»««ly ; simple reeipes illustrating
the most -holesome and eeoomieal methods «:f preparing the
various kinds of food ; the science of nutrition, eeonomy and
hygiene; general hints on household management, laund T
work, and eare of the sick.
To enter more fully into the chemistry of food, baeteriology,
etc, would tend to cause confusion in the mind of the aver-
age school girl, and possibly create a dista.te for knowledge
containing so mueh ahstract matter.
This book is n«t a teacher's manual, nor is if intended to
take the place of the teacher in any way. The normal training
prescribed for teaehers will ena»le them to supplement the
information contained herein, }»y a mueh more general and com-
prehensive treatment of the various questions, than would be
possible or judicious in a primary text-book. I has been found
ditficult for pupils to copy the recipes given with each lesson,
PREFACE. vil
or fo write out the instructions carefully without infringing
upon the tilne which should be devoted to practice work.
order to meet this diflïculty, also to enable the pupil to work
at home under the saine rules which govern the class work,
simple recipes are given, beginning with a class requiring a
knowledge of heat and its effect, going on to thoso requiring
hand dexterity, belote attempting the more difficult subjects.
After the pupils have acquired a knowle,lge of the "why and
wheref,»re" of the different processes required in cooking, they
will bave little difficulty in following the more elaborate
recipes given in the nulnberless cook-books pr,»vided for house-
hold use. Once the art--and it Ls a fine art--of cookery is
mastered, it becomes hot only a pleasant occupation but
provides excellent mental exercise, thereby preventing
reaction which frequently follows school life.
The tables given are to be used for reference, and hot tobe
memorized by the pupil.
The writer is greatly indebted to Prof. Atwater for his
kindly interest and assistance in providing much valuable
information, which in some instauces is given verbatim ; also
to Dr. Gilman Thompson for Iermission to give extracts
from his valuable book, "Practical Dietetics"; to 1)rof.
Kinne, Columbia University (Domestic Science I)el0t.), for
review and suggestions ; to Miss Y'atson, Principal Halnilton
School of Domestic Science, for practical hints and schedule
for school work. The ]3,»ston Cook Book (with zN%rmal
Instruction), by ][rs. M. J. Lincoln ; and the Chemistry of
Cooking and Cleaning, by Ellen II. Richards (Prof. of
Sanitary Science, Boston Institute of Technology), and
Miss Talbot, are recommended to students who desire further
Where time is aiiowed, much beneflt may be derived from writing notes, as a
study in composition, speiling, etc.
VIII PREFACE.
information on prctical household matters. The publications
of the U S. Experiment Stations, 1,y Pr«,f. Atwater and other
eminent chemists, contin much vMuble information.
To the school-girls, and future housekeepers of Ontario, thi
book is respectfully dedicated.
ADELAIDE HOODLESS.
« EAsTCOU RT,"
][:milton, .lune, 1898.
SUGGESTIONS TO TEACHER.
Owing to the limitations of a text-book, it will be necessary for
the teacher to enter very carefully into all the details of the v«trious
questions; to explain the underlying principles so thor«»ughly
that " the why and the wherefore" of every action in the prepar-
ation of food will be clearly understood. She should endeav,,r to
impress upon the pupfls thc value of thoroughly understanding the
relation of food t,» the body. In practice lessons frequent refere»ce
should be made to the analysis «,f the various fof,ds, as given in the
tables and charts.
The first practice lesson should be givcn on the making and care
of a tire, regulating dampers, cleaning store, etc. The pupils
should then be taught the naine and place of all the utensfls.
Special attention should be given to the e.xp!anation of weights and
measures ; the table of abbreviations should be memorized. Ar-
range the class work so that each pupil may in alternation share the
duties of both kitchen work and cooki,g.
Personal cleanliness must be insisteà upon. Special attention
should be given to the hands a-'d halls. The hair should be care-
fully pinned back or confined in some way, and covcred by a cap.
A large clcan apron and a holder should be worn whfle af work.
Never al]ow the pupils to use a handkerchief or their aprons in
place of a holàer. Untidy habits must not be allowed in the class-
room. Set an example of perfect order and ncatncss, and insist
upon pupils following that example. Teach thê pupils that cooking
may be done without soiling either hands or clothes. The pupfls
should do all the work of the clss-room, except scrubbing the
ix
X SUGGESTIONS TO TEACHERS.
floor. Everything must be left in perfeet order at the close of eaeh
le88on.
Frequent reriews are absolutely neeessary. Urge the pupils go
thiak f,,r themselves, and hot go rely upon the text-book. Where
i,upils are baekward, or have hot had previous praetiee in kitehen
work, give speeial attention to their manner of holding a knife or
spoon in preparing articles f,r use, and in beating or stirring
mixtures. Encourage deftness and light llandling of kitehcn ware.
hmist upt,n promptness and keeping within the rime limit, b,,th in
preparing the food and in the eooking.
Owing to tire varicty of climate and markets, it would be impos-
sible go arrange the lessons in the text-book in regular order. A
few sample menus are given af the back of the book, but ench
teaeher must be governed by circumstances in arranging the lessons
for her elass. For instance, reeipes without eggs should be given
in mid-winter, when eggs are dr. Fruits ard vegetbles must be
given in season.
The recipes given in the text-book are suitable for class work ; in
some cases it nmy be necessary to divide them, as the quantities
given are intended f,,r home i,ractice. The teacher should consider
herself at liberty to substitute any recipe which she may consider
valuable. The digestibility of food, the effect of stimulants--
especially of tea and coffee, the value of fresh air, etc., should be
carefully impressed upon the pui,il.
The teacher must keep the object of this instruction constantly
beforc her: (1) to co-ordinate other school studies, such as arith-
metic, history, geography, physiology ard temperance; (2) to
develop the mental in conjunction with the manual powers of the
children ; (3) to enable pupils to understand the reason for doing
certain things in a certain way ; in other words, to work with an
SUGGESTI[)NS TO TEACIIERS. X
intelligent conception «,f the value, both physically and hygienically,
of knowing how the daily duties should be performed.
In order that material may not be needlessly destroyed, each
class of food should be introduced by an experimental lesson. For
instance, before giving a lesson in the preparation «,f starches, each
pupil should be given an opportunity to learn how t«» mix and stir
the mixture over the tire, so as to prevent it from burning or
becoming lumpy ; thia may be donc by using water and common
laundry starch, or flour. The saine test applies to sauces, etc. A
few cheap apples and potatoes may be used in learning to pare
these articles. The effect «,f cold and hot water on albumen and
tissues may be illustrated by the cheaper pieces of meat.
Although the nmre scientific studies are gr.uped together, if
does not follow that they are to be studied in the ,,rder given.
The teacher must arrange her lessons--from the beginning--so as
to include a certain amount «,f the theory with the practice work.
Frequent reference should be ruade during practice lessons t,» the
various chapters bearing more directly upon the science of cooking,
so as to interest the pupil in the theoretical study of the food
question.
The teacher should insist upon the pupils taking careful notes
while she is demonstrating a lesson, so that they may not Le
entirely dependent upon the text-book, which from its limitations
must simply serve as the key-note for further study.
Special attention must be given to the chapter on "Digestion,"
page 58, in the Public School Physiology. This chapter should be
studied--especially pages 71-75--in conjunction with "Food
Cla.ssifications" (Chap. 2) ; also in dealing with the digestibility of
starches, etc.
COMPOSITION OF FOOD MATERIALS--(Atwater).
-hutritive Ingredients, lefuse, and Fuel Value.
Nutrientn. Non-nutHent.
xii
PECUNIARY ECONOMY OF FOOD--(Atwater).
Amouuts of actualO Nutritive lnlredlents obtained in difl;,'rent
Food $laterials for 10 cents.
lrotein. Fat. Crbohydrates. Fuel Value.
Pro[ein compound, e.g., lean of meat, white of egg. casein {curd) of milk. and gluten
of wheat, make muscle, blood, bone, etc.
Fors, e.g., fat of meat, butter and off, )L crv « fuel to yield heat and muscular power.
C«rbohydrates, e.g., trch un(1 ugar, J ........
[ t --| 'l Lb-"' 2 Lb. 3 Lb. 4. Lbs.
Beef, rond ........... -. 1 .8,
Ieef, irli .............. | 18 .55 -
Beef, rib .................. 16 ' .63
Mutton, leg ..............
Pork. spare rib ............
Pork, alt. fat ............
Haro, smoked ..........
Codflsh, fresh ...........
12 -
12 .83
14 .71
16 .63 l
8 1.25
6 1.67
I .50
3 ', 3.33
Butter .....
Eggs, 25 cents dozen..
Wheat bread. ...........
24
16
16t
Cornmeal ................ ] 2
Rie.e.
Potoes, 60 Cen bushel.
xiii
CONTENTS.
Preface .....
Suggestions to Teachers .....
Composition of Food 5[aterials (Atwater) .
Pecuniary Economy of Food (Atwater)
CHAt'TE I.
The Relation ,,f Food to the Budy .
CIIAPTER II.
Classification .
Nutrition
Food and Economy.
CI=L4_PT E R III.
CHAI)TER l-v .
CHAPTER V.
Foods eontaining Prote:n «,r Nitrogenous Matter
Fats and Oils
Carbehydrate Foods
Fruits .
Preparing Foc, d
RZCPF :
Batters, Biscuits and Bread
]read ......
Sauces and Mdk Soups.
Eggs .....
Fruit
Vegetables .
Salais ....
CHAPTER VI.
CI{APTE VII.
C H .4PTER VIII.
CHAPTER IX.
PAGE.
V
×H
10
12
34
37
50
54
60
65
66
69
72
74
vi CONTENTS.
lECIPESÇontinued.
]Ia.caronl
Cheese .
Ieverages
Soup8
Fish
!leat
Poultry.
H«,t l»uddings .
Plain Sauces
Pastry .
Miscellaneous
General Hi-,ts .
Suggestions for Young H, mekeepers
Caring for Invalids .
General ttints fur School Cildl.en .
Suggestions for School Children's ])iet .
Infants' I)iet ....
Planning and Servlng Meals
Considerati. n of Menus
Suggestive Questions ......
Schedule of Lessons for Public. ScIo,,1 Class¢ .
Apl,endix ......
86
87
89
96
104
109
122
128
10
1.56
lïO
188
..... 191
........ 193
I)[TBLIC SCII00L DOMESTIC SCIENCE.
CHAPTER I.
The Reletion of Food fo the Body.
In order to un,l,.rstand the r«.lation of 5,od to the
sustenance and reI,airing of thc body, it will be neces-
sary fo learn, first, of what t],e l»dy is composed, a,,d
the corresponding elements contain,:d in the food required
fo build and keep the body in a healthy condition. Thc
following tuble gives the api,roxin,ate analysis of a man
weighing 148 potmds :--
Oxygen ........................... 92.1 pounds.
Hydrogeu .................. 14.6 ,,
Carbon .................... 3 l. (; ,,
N itrogn ............... 4.6 ,,
Phosphorus ...... 1.4 ,,
Calcium ....... -°.S ,,
Sull,hur ....................... 0.24 ,,
Chlorine ........................... 0.12 ,,
Sodium ............................. 0.12 ,,
lron .............................. 0.02 ,,
Potassium ....................... 0..)4 ,,
Magnesium ...................... 0.04 ,,
Silica ......................... ç ,,
Fluorine ............................ 0.02 ,,
Total ...................... 148.00 poun,l..
As food contai,s all these elements, and as there is col,-
stant wearing and repair going on in the body, it will be
readily seen how necêssary some knowledge of the rela-
tion of food to thc body is, in order to prcsêrvc health.
1
P. DOMESTIC SCIENCE.
Hydrogen and oxygen combined form water, hence we
find from the above calculation that about three-fifths of
the body is composed of water. Carbon is a solid:
dialnonds are nearly pure carbon ; "lead" of lead pencils,
anthracite coal and coke are impure forms of carbon.
Carbon combined with other elements in the body
makes about one-fifth of the whole weight. Carbon
with oxygen will burn. In this way the carbon taken
into the body as food, when combined with the oxygen
of the inhaled air, yields heat to keep the bo]y warm,
and force--muscular strength--for work. The carbonic
acid (or carbon dioxide) is ven out through the lungs
and skin. In the further study of carbonaceous foods,
their relation to the body as fuel will be more cleady
understood, as carbon is the most important fuel element.
Phosphorus is a solid. According to the table, about one
pound six ounces wouhl be found in a body weighing
148 pounds. United with oxygen, phosphorus forms
what is known as phosphoric acid; this, with lime, makes
phosphate of lime, in which form it is found in the bones
and teeth ; if is round also in tbe brain and nerves, flesh
and blood. Hydrogen is a gas, and like carbon unites
with the oxygen of the inhaled air in the body, thus
serving as fuel. The water lroduced is given off in
the respiration through the luns and as perspiration
through the skin.* Calcium is a metal. The table given
allows three pounds of calcium ; united with oxygen,
calcium fOl'lnS lime. This with phosphoric acid Inakes
phosphate of lime, the basis of the bones and teeth, in
which nearly ail the calcium of tbe body is found.
"An illustration of vapor rising ma)- be given by breathing upon a mirror.
TttE RELATION OF FOOD.
The elements which bear no direct relatioa tu the
force production of the body, but xvhich enter into tissue
formation, are chlorine, sulphur, iron, sodium, potassium,
phosphorus, calcium and magnesium. Bone tissue con-
tains about 50 per cent. of line phosphate, hence the
need of this substance in the food of a growing infant,
in order that the bones may become firm and strong.
Lack of iron salts in the food impoverishes the coloring
matter of the red blood corpuscles on which they depend
for their power of carrying oxygen tu the tissues;
anoemia and other disordcrs of deficient oxidation result.
The lack of sufficient potash salts is a factor in pro, hcing
scurvy, a condition aggrgvated by the u,e of comnton
salt. A diet of salt meat and starches may cause it, with
absence of frcsh fruit and vegetables. Such illustrations
show the need of a well-balanced diet.
In order tu undcrstand the value of the various classes
of food and their relation tu the body as force producers,
tissue builders, etc., the folloxving table may prove
he]pful :
Beef, uncooked ..........................
Roas beef ............................
Calf's liver .............................
Foie-gras .................................
Sheep's kidneys .........................
Skate ..............................
Cod, salted ............................
IIerring, sa|ted ...........................
]erring, fresh ........................
Whiting .............................
Mackere| ................................
SoI ................................
Nitrogen.
3. O0
3.53
3.09
2.12
2.66
3.83
5.0"-'
3.11
l .83
2.41
3.74
1.91
Combustibles
Calculated as
Carbon.
] ] .00
17.76
15.68
65.58
1_o.25
1 ri. (o
23. »9
21
9.00
19.26
12.25
DOMESTIC SCIENCE.
Salmon ....................................
Oysters ..................................
])bster, uncooked ........................
Ègs .................................
Milk (cows') .............................
Cheese (Brie) ..........................
('heese (Gruyere) ....................
Cheese (R,,quefort) .......................
('hocolate .........................
Vleat (hard ,outhern, variable average) .....
XVheat (sort .outhern, variable average) ......
Flour, white Paris) ....................
]dye flour ....... : ............... : ......
Winter barley ...........................
Maize ......................................
Buekwheat ...............................
Rice ...................................
Oatmeal ..............................
Bread, white (Paris, 30 per cent. water) ......
Breml, brown (sohliers' rations formerly) ......
]3read, browu (sohliers' rations at present)...
tIrea,|, from /Jour of hard wheat ............
potatoes ................................
Beans ..................................
Lentils, dry ...............................
Peas, dry ...............................
Carrots ...................................
Mushrooms .............................
Figs. fresh ........................
Figs, dry ...............................
(Joffee (infn.ion of 100 grams) ...............
Tea (iufusion of 100 koEams) ...............
3.con ................................
Butter ................................
! flive oil .........
Beer, strong.
Veine .................................
Nitrogen.
2.09
3.49
2.13
2.93
1.90
0. !;6
2.93
5O0
4.21
]. 52
3.O0
1.81
1 64
1.75
I .90
1.70
2.20
1 .0
1.95
1.08
1 .O7
J .°_0
. 20
0.33
4.50
3.87
3.66
0.31
0.60
0 41
0.92
1.10
1.00
1.29
0.64
Trace
0.05
0.15
Co H.
Combustibles
Calculated as
Carbon.
16.(X)
12.10
7.18
10.96
13.50
8. O0
35.00
38.00
44.44
58. oO
41
39.00
38.5O
4 .00
4O. 00
44.00
42.50
41.00
44.00
29.5O
28.00
3q). q |0
31.00
11.00
42 00
43.00
44.00
5.50
4.52
15 50
34.
9.00
10_ 50
71.14
83.00
98.00
4.5O
4.00
"The hy,lrogen exi.ti." in the compound in excess of
what is required fo form water with the oxygen 10reset
is cIculated as Cal-bon. If is only necessa:7 fo multiply
THE RELATION OF F(»«»D. ,
the nitrogen by 6.5 to obtain the amount of dry proteids
in 100 grains of the fresh food substance." (DRiar,lin-
Beauretz.) The following simple rules are giveu by
Parks :---" 1st. To obtain the amount of nitrog'm in pro-
tei,1 of foods, di ide the qnantity of f,»Jd by 6.:50. 2,d.
To obtain the earbon iu fat multiply by 0.79. 3rd. To
obtain the crbon in carl)ohy,lrate food multiply by
0.444. 4. To obtain t]w earbon in 1,rotei«l food mu]tiI,ly
by 0.535."
Fin,ling tha out food and our bodies eonain essen-
tially the saine elements, we must also bear in mind that
the body eannoç ereate anything for itself, neither
material nor energy ; all mus be supplied by the fo,,,l we
eaU, which is transformed into repair matcl'ial for the
body. Thorofore, the objeeç of , course of study dcaling
with the science of this question, as i relates to the daily
lire, should be to learn SOlaethilg of how food builds he
body, repairs the wa.ste, yields ]mat and energy, and to
teaeh le principles «,f food eeonomy in its relation fo
health and incolne. This, with the develoi,men of ex-
ecutive ability, is all that tan 1»«. attempt«.d in a primary
course.
CHAPTER IL
Food Classification.
The followiug are familiar exalnples of compounds of
each of the fuur principal classes of nutrients:
'Albuminoids, e.g., albumen of eggs ; myosin, the
basis of muscle (lean meat); the albuminoids
which make up the gluten of wheat, etc.
Proteids. Gehttinoids, constituents of connective tissue which
yield gelatin and allied substances, e.g., coilagen
of tendon ; ossein of bone.
"Nitrogenous extractives" of flesh, i.e., of meats and fish.
PROT]IN.- These include kreatin and allied compounds, and are the
chier ingredients of beef tea and most meat extracts.
Amids: this terre is frequently applied to the nitrogenous
non-albuminoid compounds of vegetable foods and feeding
stuffs, among which are amido acids, such as aspartic acid
and asparagin. Some of them are more or less allied in
chemical constitution to the nitrogenous extractives of
flesh.
I Fat of meat ; fat of milk ; oil of corn, wheat, etc. The in-
gredJents of the "ether extract" of animal and vegetable
Fats . .. foods and feeding stuffs, which it is customary to group
I together roughly as fats, include, with the true fats,
various other substances, as lecithians, and chlorophylls.
Carbohydrates, sugars, starches, celluloses, gums, woody fibre, etc.
Miter«tl [Potassium, sodium, caleium and magnesium chlorids, sul-
tatter. ( phares and phosphats. (Atwat¢r).
The terres (a) " nitrogenous" and (b) " carbonaceous "
are frequently used to designate the two distinct classes
of food, riz.: (a) the tissue builders and flesh formers;
(b) fuel and force producers.
6
WTE. 7
Each of these classes contains food material derived
from both the animal and vegetable kingdom, although
the majorty of the animal substances belong to the
nitrogenous, and the majority of the vegetable substances
to the carbonaceous group.
Therefore, for practical purposes, we will confine our-
selves to the more gencral terres used in Atwater's table.
Uses of :Food.
First, food is use,1 to form the materia]s of the body
and repair its waste ; second, to yiehl ener in the form
of (1) heat fo keep the body warm, (2) to provide mus-
cular and other power for the work it has to do. In
forming the tissues and fluids of the body the f,o,l serves
f,r building and repair. In yelding energy, it serres as
fuel for heat and power. The principal tissue formera
are the albuminoids; these form the frame-work of the
body. They build and repair the nitrogenous materials,
those of muscle, tendon and bone, and supply the
albuminoi,ls of blood, milk and other fluids. The chief
fuel ingTedients of food are the carbohydrates an,l fat
These are either consumed in the bo, ly or are stored as
fat to be used a occasion dcmands.
Water.
By referring to a preceding chapter we find that water
composes three-fifths of the entire body. The e]asticity
of muscles, cartilage, tendons, and even of bones is due
in grcat part fo the watcr which these tissues contain.
The amount of water required by healthy man in
twenty-four hours (children in proportion) is on the
8 DO31EISTIC SCIENCE.
average between 50 and 60 ounces, beside about 25
ounces taken as an ingmdiont of solid food, thus nmking
a total of from 75 to 85 ounces. One of the most uni-
versal ,liet«.tic fai]ings is neglect fo take enough water
into the system. Dr. Gilman Th«,mi)son gives the fol-
lowing uses of wacr in the 1)ody :
(1) Ig enters into the ehemieal composition of
tissues ; (2) if forms tle ehi,f ingq'edi«,nç of all the fluids
of the bo,ly and maintains çheir proper degee of dilu-
tion ; (3) by moisçening vmqous sm'faees of çhe body, sueh
as the IllUCOUS and serous m/.mbmes, if 1,revents friction
and the uncomfortable symptoms which might rcsult
from d3-in" ; (4) it fm'nishes in the blood and lymph a
tluid me,lium by which food may be takcn to remotc
parts of the body and the waste marrer removed, thus
promoting rapid tissue changes; (5) if serres as a
,listributer of bo, lr h,.at; (6) if regulatcs the body
cmp«.raturc l,y the physical l»roc«-ss«.s of als«wption
and evaporati«,n.
Salts (Mineral Natter).- Use of Salts in Food.
(1) To regulate the specific gravity of the blood and
other fluids of the body ; (2) fo preserve the tissues from
«lisorganization and putrefaetion; (3) to enter into the
eomposition of the teeth and bones. These are only a
few of the uses of salts in the body, but are suffieient for
out purpose. Fruits and nuts eontain the least quautity
of salts, meat ranks ncxt, then vegetables and pulses,
eereals eontain most of all (Chambe-s). Sodium ehloride
(eommon salt)is the most important and valuable salt.
If must hot however be used in exeess. Potassium salts
liSE OF SALTS IN 1.'o«)D. 9
rank next in importance.* Calcium, phosphorus, sull,hur
and iron are included in this class.
The quantity of salts or minerai ,natter contaim.d in
some important articles of vegctable and anin,al foo, l is
shown in this table (Church):
Minerai Mttler in 1,000 Il»s. of 1 |5"getable l'ro,luct..
Lb.
Apples ................. 4
Riee ...................... 5
Wheaten flour ............ 7
Turnips .............. 8
Pottoes ................... ] ,
Barley ................. 1 !
Cabbage ............. 12
Lbs.
Bread ............ 12
Vfatercrcss ........ 13
Maize ........ 20
Oatmeal . .. 21
l'cas .............. 30
Cocoa nibs ........... 36
Wheaten bran ..... 60
of 8 Animal Products.
Lbs.
Flesh of common fowl ...... 16
Bacon ................. 44
Gloucester cheese ....... 49
Salted herrings ......... 158
"In most seeds and fruits there is much phosphate
the mineral matter, and in most g-reen vegetables mueh
l»Otash. One important kind of mineral lnatter alone
defieient in vegetable food, and that is eommon sa]t."
See Vegetables, Chap. VII.
CHAPTER III.
Nutrition.
It is not within the scope of this book to deal with
the science of nutrition; but a f,.w general principles
may be given vhich c,»ncern the eflbct upon the syste,
of the diflrent classes of food. Animal food requires
a considcrable quantity of oxygen for its complete
colnbustion. Meat in gcneral has a more stimulating
effect upon the systeln and is more strengthening than
vegetable food. There is, however, a tendency fo eat
too much meat, and when its effects are not counter-
balanced by free outdoor exercise, it causes biliousness
and sometimes gout and other troubles. Albuminous
f«×ds can l»e eaten longer alone without exciting loath-
ing than can rats, sugars or starchea A carbonaccous
dict taxes the excrctory organs less than animal food.
Mcat is hot necessary to lire. :Nitrogenous food man
must have, but it need not be in the form of meat.
The estimate commonly given is, that meat should
occupy one-fourth and vegetable food three-fourths of
a mixed diet, but in many cases the mcat eaten is
much in excess of this allowance. The proper associa-
tion of different foods always keeps healthy people
in better condition; thcre are flirtes, however, when it
l,,ay be necessary to abstain from certain articles of
diet. It may be well to bear in mind, that the protein
compounds can do the work of the carbohydrates and
fats in bcing consumed for fuel, but the carbohydrates
and iats cannot do the work of lrotein in building and
10
NUTRITION.
repalrlng the tissues of the body. As already stated,
mixed diet is the only rational one for man. An
exclusively vegetable dit, while if may maintain con-
dition of helth for a time, eventually results in loss
of strength and power fo resist discase. Tl,rcfore if is
necessary to undcrstand tlm approxim«tte value of each
class of food in rranging the daily dietary.
CHAPTER IV.
Food and Economy.
It bas been stated that "a quart of milk, three-quarters
of a pound of mo, lcrately lean becf, and rive ounces of
wheat fl, mr contaiu al»out the saine amount of nutritive
matel'ial ;" but we 1,ay ,liflrcnt prices for them, an,1 they
bave diflbrcnt vahms for nutrilnent. The milk cornes
ncarest to being a l»a'fect food. It contaius ail the dif-
forent kin,ls of nutritive materials that the body requires.
Brea,1 ruade froln wheat flore" will support lire. It
contains all the necessary ingredients for noulshment,
but hot in the proportion best adapte,l for or, lilmry use.
A man lnight ]ive on beef aloue, but it would be a very
Olm-sidcd and imrfect diet. Meat and bread togethcr
lnake the essentials of a healthful ,lier. In order fo give
a general idca of food CCOlmmy, it will be necessary fo
deal briefly with the functious of the various food
prilmiplcs. As our bodies contain great deal of muscle,
the waste of which is repaired by protein found in such
food as lean meat, eggs, eheese, beans, peas, oatmeal, fish,
etc., a supply of these articles lnUSt be eonsidered in
purchasing the daily supp]y. Fatty tissue (hot muscle)
serves as fuel, therefore the value of sueh foods as butter,
erealn, oils, etc., is apparent. Carbohydrates tbrm fat and
serve as lu,.1 and fome produeers; these eome in the fo
of starehes, sugars,vegetables and grains being the moet
important. "In heing themselves burued to yield energy,
the mtents proteet eaeh other froln being eonsumed.
The pl'otein and fats of body tissue are used like those
12
AND E{ NO3I Y.
of foods. Au in,portant use of thc earbohy, lrates and
fts is fo protect protcin (muscle, etc.) from consumption.
"The ,ost healthful food is that which is best fifted fo
the wauts of the user: the cheapest food is fhat whicb
furnishes the largest amouut of nutriment at the least
cost: the best food is that which is both healthful
cheap." ]y referring fo the various charts a fait
estimate of f,od values nay be obtaincd.
As will be noticed, the animal foods conta]u the most
- I)roteiu and rats, while the veget«b]e foods are rich i
carbohydrates. A pound of cheese may have 0.2
pound of protein, as much as nmn af ordinary work
needs for a day's susteuance, while pound of mi|k
would have only 0.04, and a pound of potatoes 0.02
pound of pro/ein. The nmterials which have the most
fats and carb¢hydrut,.s have the highest fuel value.
The fuel wdue of a 1,oun,l of fat pork ,my reach 2.995
calories, while that of , pound of sait codfish woul,1 be
only .315 calories. On the otler hand, the nutritive
matcrial of the codfish wouhl consist almost entirely of
protein, while the pork contains very little. Amont tbe
vegetable foods, peas and beans bave a high proportion
of proteiu. Oatmeal contains a large l»r[portion a]so.
Potatoes are low lu fuel value as we]l as in protein,
because they are three-fourths water. For /he saine
reaon nfilk, which is scven-eights water, ranks low
respect fo both protein and fuel value, hence the rcason
why it is hot so valuable as food for an adult as many
of the other food materials.
These few illustrations will he]p to show the need of
an intelligent ide of food values before attempt]ng fo
purchase the sui)plies for family use. As one-half a
] DOMEST1C SCIENCE.
laboring man's income goes towards providing food, it
must follow that such knowledge will help the house-
wife very materially in securing the best results from
the amount expended.
The av,,'a_ge daily diet of an a, lult should contain
(Churd) :--
Water ...................
Albuminoids ...............
Starch, sugar, etc ..........
Fat .....................
l'ommon sait ..............
Phosphates, potash, salts, etc
81.5
3.9
10.6
3-0
3.7
0.3
Il,. oz. gr.
5 8 .320
0 4 .Il0
0 I l .178
0 3 .337
6 O.325
0 0 0. 170
Quantity of Food Required.
The quantity of food re, luired fo maintain the body in
vigorous condition depends upon the following condi-
tions :---(1) Climate and season, (2) clothing, (3) occupa-
tion, (4) age and sex. In civilized countries more food is
eaten, as a rulc, than is necessa T to maintain hcalth and
strength. Clinmte and seasons influence the quantity of
food eaten. A cold, bracing atmosphere stimulates the
appetite, tempts one fo exercise, while a, hot climate bas
the contrary effêct ; hence the need for more or less food.
Abundant clothing in cold weather conserves the body
heat; less food is therefore required fo maintain life.
Exercise and nuscular work cause 'eater oxidation in
the tissues and greater waste of the muscles; this must
be replaced by proper food. Outdoor work requires
more food than indoor, and physical labor more than
QUANTITY OF FOOD t{EQUIRED. 15
mental. It has been estimated "that a child of ten years
requires hall as much f(»od as a growu woman, and one
of fourteen n equal mnount. The rapidly growing
active boy often eats as much as a ,mn, and the middle-
aged man requires more than the age«:[ A man of
seventy years may preserve l,calth on a quantity which
would soon starve his grandson."
Just what inredients of the food serve for nourish-
ment of the brain nd nerves, and how they do that
service, are mystees wl,]ch have hot yct been solve,1.
Brain and nerve contain the elcments nitrogen and
i)hosphorus, which are f,»un«l in protein compounds but
hot iu the true fts, sugars, aml starches, which contain
only carbon, hy, lroEen and oxygen. We nafurally infer
that the protcin compounds ,ust be esi»cially concerned
in building up brain and nerve, and kçeping them in
repair. Just how much food the brain worker needs is
a question which has n«gt yet becn decided. In general it
appea that a man or a w(»man whose occupati(»n is
whaç we call sedenta'y, who is without vigorous exercise
and does but little hard muscular work, needs much lcss
than the man af hard manual labor, and that the brain
workcr needs comparativel)" little of carbohydrates or
fats. Many physicians, physiologists and students of
hygiene have become convinced that well-to-do p..oplc,
whose work is mental rather than physical, eat too much ;
that the diet of 10eople of this class as a whole is
sided as well as excessive, and tha the pncipal evil is
the use of too much fat, starch and sugar. If is wt, ll to
remember that if is the quantity of food digested which
builds the body, and ,mre injury is likely fo rcsflt fr,)m
over-eating than from a restricted diet, hence the value
] t ]}«}MES'I'IC St'IENCE.
«,f having f,,,d cooke,l so as to ai,l digesti,n. The follow-
inff dictary standards may l»e interesting fo the l||Ol'e
advanee,l pupils, housewives, etc. :
.TANDARDS FOI', ]II.Y I)IET O1 r I.ABOI, IN«; ]AN AT |ODERATR
I USCULAII VOP, K.
l'layfair, Englan,1. .
M o|eschotte, ltaly ......
Wolff, Germany .......
Voit, Gernmny ..........
Atwater, Unitcd States..
lb.
.26
.29
.28
.,'26
.-'28
F^TS,
lb.
.11
.09
.08
.12
17.33
IN'CTRIENT8 IN IIAIL't" FOOD.
Carbo- Fuel Value.
hydrates.
lb. Calories.
1.17 3.140
1.21 3.160
1.19 3.0,30
1. l 0 3. (155
8S. 1.21 3.500
Quality of Food.
If is a great mistake tn think tha the best is the
chcapest in regard fo the food question, that the higher
price,l mcats, fish, butter, etc., omtain special virtues
lacking in the cheaper articles. 1-'oor cooki-ng is tle clief
ca:.«'e qf t] is e'rrac in judgmet. No doubç a well broiled
steak is more appetizing and delicate in flavor than some
of the cheaI«'r cuts, but in propooEion fo the cost is hot
eqnal in nutritive value; careful cooking and judicious
flavoring rcnder the cheaper pieces of beef equally palat-
al,le. That expensive food is hot nccessary to maintain
lire has been clearly demonstrated by the traditional diet
of the Scotch people with their oatmeal and hem'ing ; the
Irish, potatoes aud buttermi|k; N'ew England, codfish and
potatoes, an,1 pork and beans ; the Chinese, rice, etc.
notony of diet, hovever, is no$ recommended, for reasons
COOK1NG OF F(»OD. ]7
given in a previous chapter, and lu the countries where a
special diet prevails owing fo the climate, nature of soli
and markets, the results bave hot warranted us in be-
lieving that if is as good as s mixed diet. From this
necessarily brief outline of the food question we have
learned (1) thaç u knowledge of the requirements of tle
body are absolutely necessary in r,.gulating a proper
diet; (2) fo furnish the food principles in a cheap rather
than a dear form; (3) fo un,|e'stand the art of cookery
so as fo secure the full nutritive value and af the saine
rime stimulate the ai)petite; (4) the value of economy in
regard fo food i)riucii)les. When the housekeeper bas
acquired this knowledge she will lave covcred tle ficld
of food economy. Prof. Atwater says : "When we know
whaç are the kinds ami an,ount of nutritive substances
our ho,lies need and our food materials contain, then and
hOt till then shall we le able to adjust out diet to the
demands of health and i»urse."
Cooking of Food.
If is sometimes asked, why do we cook our food ?
many opi)ortunities vill occur during this course of in-
struction for a comi)arison of the customs and d«-t of
the various countris, and the advance of ci'iliTation
this direction, we will confine ourselves fo the dcfinition
of the terre as if concerns ourselves.
5If. Atkinson says, that "Cooking is the right appli-
cation of heat for the conversion of food material."
As much of our ïood requires cooking, how we shall
cook if so as fo ren«ler if more palatable, more digestble,
and with the greatst cconomy of rime, fuel and moncy,
BOl LI.NG.
STEWING
is an object deserving the most careful attention. The
art of cooking lies in the llower fo develoll certain
flavors -«'hieh are agreeable to the I,alate, or in other
words, vhich "make the l,outh water," without inter-
fering with the nutritive «lualities of the food llrepared,
fo understan,l by "xhat metlo,1 certain foods may bc
rendered more digestible, and o provide variety.
notony of diet and of flav«,r lessens the appetite and
fails to stinmlate the digestive orgaus.
The ehelnical chanes, produced by cooking food pro-
perly, aid digestion, beside destroyi,g any gel'mS which
may be contained in the food. 1X'eal'ly ail foods--excellt
fruit--require cooking. The digestibility of starch dt-
llen,ls ailnost entirely upon the manner in which if is
cooked, esllecially the cereal class. Gastric troubles are
sure fo follow the use of imllroperly coked grains or
starches. (See Chall. VII.)
Methods.
The following are the u.ual methods observed
in cooking, viz.: ç l boiling, (2) stewiig, (3)
r,»asting, (4) broiling, (5) frying, (6) braising, (ï)
baking, (,) steaming.
Water boils at a telnperature of 212° F.
,";immering shou.ld be af a temperature of from
175" F. to 180 F. When ,xater bas reaehed the
boiling i«ñnt, its tempêratul'e cannot be rai.ed,
but will be con',:rte«l into steam; henee the folly
of adding fuel fo the tire when water has already
reached the boiling lloint.
Stewing allows the .iuices of the lnea.t fo
beconle dissolved in water heatcd to the silnmer-
.METHODS. 19
ing ])oint. The juiees thus dissolved are eaten
with the meat. If hotinjured by the addition
,,f rich sauces or fats, this is usu«dly a v:ry
,ligestible method «,f preparing certain kin,ls of
Broiling is cooking directly over the hot coa]s. ,,.
A coating of coagulated albumen is formed upon
the outer surface. çhis coating prevents the
evuporation of the juices, which with the extruc-
tire mtefiMs are retained and improve the
flavor. Meat cooked in this way has a decide,1
advuntage, in both flavor and nutritive value,
over that which has been boiled or stcwed.
There are, however, on]y certain kinds of meat
that are suitable f,,r broiling.
Fing is cooking in hot fat. The boilingvawu.
point of fat is far above that of water. Fat
should hot heuted above 400 F., if will
then turn dark and emit a disagreeab]e odor.
Ffied foed, unless ve carefully ppared, is con-
sidered unwholesome. The on]y proper method
for frng is te» immer the food completely in a
bath of hot fut.
Braising is cooking meat in a covercd vcssel m«,s.
suounded by solution of vegetable and animal
juices in a strong but hot boiling mperaturc.
Tough meat muy be rended very palatable and
nutritious by cooking in this way. The cover of
the pan or kettle must fit closely enough fo pre-
vent evaporatio It requires long, steady cook-
g. The flavor is improved by browng the
30 DO)IESTIC SCIENCE.
BAKING.
STEA3IING.
DRYING.
SMOKIIG.
meat in either ]lot fat or in a very hot oven
before braising.
Baking is cooking in confined h,:at. Meat
properly co,,ked in an oven is consid,.red by
many authorities as quite equal in delieaey of
flavor to that rc»asted before a tire, and is equally
digestible.
Steaming is eooking food over eondonsed
steam, and is an excellent method for preparing
f,»d whieh requires long, slow eooking. Pud-
dings, eereals, and other glutinous mixtures are
often eooked in this way. It is an eeonomieal
method, and ]las the advantage of developing
flavor without loss of substance.
Food Preservation.
Food is preserved by the following processes:
(1) drying, (2) smoking, (3) salting, (4) fr,.ezing,
(5) refrigerating, (6) sealing, (7) addition of anti-
s;ptic and preservative substancea
Drying in the sun and before a tire is the
usual method employed by hou.ekeepers. Fruits
and vegetables, meat and fish may be preserved
by drying, the latter with the addition of salt.
Smoking is chiefly applied fo beef, tongue,
bacon, haro, and fish, which are hnng in a con-
fined chamber, saturated with wood smoke for a
long rime until they absorb tf certain percentage
of antiseptic nmterial, which prevents the fat
from becoming rancid, and the albumen from
putrefying. Wcll smoked bacon cut thin and
FOOD PRESERVATIO..
properly cooked is a digestible form of fatty
food, espeeilly f(gr tubercular patients. Smok-
ing improves the digestibility of haro.
Salting is one of the oldest methods of pre-sALTIN
sela-ing food. The addition of a little saltwtre
helps to preserve Oie color of the meat. ]rine
is frequently used fo temporarily preserve nJeat
and other substances. Corned beef is a poI)ular
form of salt preservation. Ail salted meats
«luire long, slow cooking. Th«.y shou]d always
be placcd in cold water and heated gr«ulually in
. o,'der fo extract the sait. Salt m,'ats are less
digestible and hot quite so nutritious as fresh
meats.
Food may be kept in a frozen condition ahnost FREEZI-6.
indefinitely, but will deeonTose very quiekly
when thawed, henee the necessity for eooking
immediately. Frozen meat loses 10 per cent. of
its nutritive value in eooking.
This proeess does hot involve aetual freezing,
but implies preservation in chambers af a tem-TI.-.
peratm maintained a few de'ees above freezing
i,oint. This method does hot affeet the flavor or
nutritive value of food so nmeh as freezing.
Sealing is aecomplished not only in the proeess
of eanning but by eovering with substances
whleh are impermeable. Beef has been pre-
ser'ed for eonsiderable time by immer.ing
hot fat in whieh if was allowed fo remain after
eooling.
Chemieals are sometimes used in the preserva-
tion of food, but the other methods are saler, cs.
CHAPTER V.
Foods Containing Protein, or litrogenous
Matter.
MEAT.
Animal foods eontain nutritive marrer in a
eoncentrated form, and being ehemically similar
to the composition of the body is doubtless the
reason why they assimilate more readily than
vegetable foo,]s, although the latter are richer in
mineral matter. The most wfluable animal foods
in conm,m use are nleat, eggs, milk, fish, gelatin
and fats.
M,:at is composed of muscular tissue, connec-
tive tissue or oxistle, fatty tissue, blood-vessels,
nerves, bone, etc. The value of meat as food is
due chiefly to the nitrogenous compound if con-
tains, the most valuable being the albuminoids:
the gelatinoid of meat is easily changed into
gelatin by the action of hot water. Gelatin
when combined with the albuminoids and ex-
tractives has considerable nutritive value. Ex-
tractives are meat bases, or rather meat which
has been dissolved by water, such as soup stock
and beef tea. The object in cooking lneat is to
soften and loosen the tissue, which reders it more
easily digeste& Another object is fo sterilize or
kill any germs which may exist and fo make if
more palatable. The digestibility of meat is
influenced by the age of the animal kille, l and
the feeding. The following table is given as an
average of the digestibility of animal foods :--
COOKING OF MEAT.
TABLE (}F COMPARATIVE ])I(;ESTIBILITY.
Commencing with the nost digestitJle end endlng with the least
digeslible of meats a«l ot/er animal foods. (Thompson.)
Oysters.
Sort cooked eggs.
Sweetbread.
Vhitefis.h, etc.
{'hicken, boiled or broiled.
Lean toast beêf or beefsteak.
Eggs, scrambled, omelette.
Mutton.
Bacon.
Roast fowl, cl,ickên, turkey,
etc.
Tripe, brains, liver.
R-ast lamb.
Chops, mutton «,r lamb.
Corn beef.
Veal.
Duck and other gaine.
Salmon, mackerel, herring.
Roast goose.
Lobster and crabs.
Pork.
Fish, sm«,ked, dried, pickled.
Cooking affects thc digestibility of meat, which
is evident from the figures given in tl,e follow-
ing table (Church) :--
TIME (}F ])IGESTION.
Beef, raw ........ 2 , Mutton, r-aste,1 ......
Beef, half boiled .... "2 Veal, raw ..........
Beef, well boiled .... 2: to 3 Pork, ras ..........
Beef, hall roasted .... 2 t,, 3 F-rk, roasted ........
[" F-wi, boilcd ...
Beef, well roasted ... 2 te» 4 I Tu,-key, b,iled ....
Mutton, aw ........ o
Mutton, boiled ..... . Vel, iSOl», br«,iled .....
If may be well fo add hcre that animal food is
more digestible when cooked between 160 ° and
180 F. than af a higher temperature.
Cooking of ]Ieat.
(For more general i.formation, see t2ecipes.)
In boiling meat two principles must be con-
sidered, the softening of the fibre and eresel'ving
DOMESTIC SCIENCE.
STEWING.
ROASTIIG
ND
]RO1LIqG.
of the juices. If the meat alone is tobe used it
should be placed in suflàcient boiling water to
completely cover, and kept st boiling point
(212 ° F.) for a,t least ten minutes, so ms tre harden
the albumen and prevent the eseape of the juices.
The temperature should then be allowed fo fall
fo silnmering poing (175 ° F.). If the water is
kept boiling if will tender the meat touffh and
ch T. If the juice is to be extracted and the
bl'oth used, the meat shoul,1 be placed in cold
watcr; if boncs are ad,led they should be eut or
broken into small pieces in order that the gela-
tin may be dissolved. If the water is heated
gradually the sohlble materials are more e«tsily
dissolved. The albumen will fise as a scum fo
the top, but should hot be skinlmed off, as if
contains the nlost nutriment and will settle fo
the bottom as sediment.
If both nlcat and broth are fo be used the
proeess of cooking should be quite different. In
stewing, the meat should be eut into small pieces,
put into cold water in order that the juices,
flavoril,g Inateril and fibre may be dissolved.
The temperture should be gradually raised to
simmering point and renmin st that heat for
at least three or four hom's, the vessel being kept
elosely covered. Cooked in this way the broth
will be rich, and the meat tender and juicy. Any
suitable flavoring may be dded. This is a good
luethod for cooking ment containing gristle.
When the meat alone is go be eaten, êithêr
roasting, broiling or frying in deep fat is more
ARETIES OF MEAT. 5
economical method, as the juices are saved. The
shrinkage in a roast of meat during cooking is
chiefly due to a loss of wat,.r. A sm«dl toast will
require a hotter tire than a larger one, in ord_.r
to harden the exterior and prevent the juices
from escaping. Meat is a poor con,luctor of
heat, conse,tuently a large roast exposed to thi.
intense heat would become burne,l before the
interior could be heate& The large roast .houl,|
be exposed fo intense heat for a fev minutes, but
the temperature should then be reduced, and long
steady cooking allowed.
Broiling (see broiling in previous chai,ter, p. 1 .q.)
Varieties of Meat.
Beef tongue is a tender form of meat,
contains too nmch fat fo agree well with people °GU'
of dclicate digestion.
Veal, when obtained from animals kille, l too
young, is apt to be tough, pale and indigestible,
but good veal is considered fairly nutriti,ms. It
contains more gelatin than beef, anti in broth
considered valuable, especially for the sick.
Mutton is considcred fo be more digestible
than beef, that is well fed nmtton from shcep
af leasç three yeam old; but as it is more diffi-
cult to obtain tender mutton than beef, the latter
is more generally preferred. Mutton broth
wholesome and valuable in sic -kness.
Lamb, when tender and of the right age,
quite as digestible as beef or nmtton, but the
flesh contains too large a proportion of fat.
MUTTON.
.9(_j D« »MESTIC SCIE.N'CE.
F,o. 2.--Dru.grain ol euts ol vea,1.
VARIETIES OF MEAT.
27
3.--Diagrn of cus of pork.
Flo. 4.--Diagrarn ol cut o! utton.
28 DOMESTIC SCIENCE.
VEIqlSON.
PORK.
F¢WL.
GASIE.
.qWEET-
IAItEAD.
FISII.
Venison is a tender meaç with shor fibres,
which is very digestible when obtained from
young deer, but is considered tobe rather too
stimulating. Its chemical composition is similar
fo lean bcef.
Pork is ten,lcr-fibred meat, but is very indi-
gestible owing to the high percentage of fat,
which is considerably more than the nitrogcnous
material it contains. Pork ribs may htve a.
lnuch as 42 per cent. of fat.
Haro is more digestible when wêll boi]ed and
.aten cold. Bacon is more emsily digested t|mn
,4th,-r haro or pork; when cut rhin and cookt.d
«luick]y--unti! transparent and cri.pit Call
oft-n be catch by dyspeptics, and forms ail ex-
cellent food for consumptives.
Chicken is one of the most digestible of meats,
contains considcrable phosphorus and is particu-
lar]y valuable as f,,o,l for invalids. Turkey is
somewhat less digestible than chicken. Ducks
al,| geese are difflcult of digestion, un]ess quitc
young, on account of the fat they contain.
Gaine, if well cooked, is fairly digestible.
Sweetbread, which is thymus gland of the
calf, is 8 delicate and a,oTeeable article of diet,
l,«u'ticularly for invalids. Tripe, heart, liver and
kidneys are other forms of animal viscera used
as foodvaluable chiefly a.s aflbrding variety.
The chier difference in fish is the coarseness of
fibre and the quantity of fat present. Fish
which are highly fltvored and fat, while they
VARIETIES OF IEAT. 9
may be nutritious, are much less easy of diges-
tion t|mn flouuder, sole, whitefish, and the lightcr
varieties. The following fish contain the largest
pcrcentage of albuminoids:--Red snapper, white-
fish, brook trout, sahnon, bluefish, shad, eels,
mackerel, halibut, haddock, lake trout, bass, cod
aud flounder. The old theory that fish consti-
tuted "brain food," on account of the phosphorus
if contained, has proved tobe entircly without
foundation, as in reality many fish contain 1,.ss
of this element than meat. The tribes wlfich live
largely on fish are hot noted for intellectuality.
Fish having white meat when broilcd or boiled--
not fried--are excellent food f,»r invalids or
people of weak digestion. Fish should be well
cooked.
Oysters are a nutritious food, and may beo'sES.
eaten either raw or cooked. Lobsters, crabs and
shrimps are called "sea soevengers," and unless
absolutely fresh are nota dcsirable food.
Milk contains all the elemcnts which aI'2MILK.
necessary fo maintain life; and constitutes a
complote diet for infants. If will sustain life in
an adult for several months. Although milk
furnishes a useful food, if is not essential fo a
diet required for active bodily exercise. Itis
seldom given fo athletes while in active trainiug.
Adults who are able to eat any kind of food are
kept in better health by abstaining from milk,
except as used for cooking purposea An occa-
sional glass of hot milk taken as a stimulant for
tired brain and nerves is sometimes beneficial.
Nilk is composed of water, salts, fat, milk sugar
or lactose, albumen and easein. Average milk
bas from 8 fo 10 pt.r cent. of eream. Good milk
shouhl forma laycr of crc, m a]»u 2J, in. thick
as ig stands in a quar bottle. Lactose (milk
sugmï is an importang ine«li,n$ in milk. Ig is
less liable fo fermen in the stomaeh than eane
sugar. In the presnee of fermonting nitrogen-
ous material i is eonverted into laetie aeid,
making the milk sour. Casein is presen in milk
chiefly in ifs alkaline f, wm, and in eonjunetion
with ealeium phosphate. Milk aorbs germs
from the air and fmm melean vessels very
readily. Good, elean, uneontaminated milk
oughg fo kc,.p fresh, exposed in a elean room
a.t a temperature of 68: F., for 43 hours without
souring. If the milk is tainted in any way i
will sour in a few hours. Boiled milk will keep
fresh hall as long again s fresl milk. Nilk
almwbs o,lors very quiekly, therefore should
never be lef in a frigerar with st,le eheese,
haro, vegetables, etc., unlcss in an air-tigh jar.
I shouhl never be lcf$ exposed in a siek room
or near waste pipes. Absolute eleanliness is
neeessa W for tire preservafion of milk; vessels
in whieh i is to be kep must be thorougldy
sealdM with boiling water, no merely whed
ouL with warm water.
,lfethod, of lOreservi»g Milk.
.STERIL- Milk tobe thoroughly sterilized and germ free
ZE»mL. must be hêated to the boiling point (212 ° F.).
VARIETIES OF IEAT. 31
This may bo donc i)y i, utting the milk into I,,:r-
fectly clean bottles anti placing in a rack, iii a
l¢,ttle of boiling x-ater, renmining until if reaches
the lmcessal'y degree of heat. The l»,ttle sh«)ul,1
]»e closely covered immediately after wi t h absor]J-
ct cott«»n o1" cotton batting in or, lcr fo preve,t
other germs getting into the milk.
The différence between pastcurlzing and st««-il-
izing is only in the de',î_e of heat fo which the
milk is subjected. In pasteurizing, the milk i»
kept af a temperature of 170 ° F. f'«m l0 fo 20
minutes. This is considered a ])etter method f,,r
treating milk which is fo be i'en fo yomg
chilch-en, as itis more easily digested than steril-
ized rnilk. Ail milk shotfl,1 l»e stcrilize,1 or pas-
teurized in warm weather, espccilly for cl,ildren.
Cheese is one of the nos nutl'itious of foo,ls,
and when meat is scarce makes an excellent sub-
stitute, a.s if contains more protci,1 than meat.
Cheese is the s,.parated caseil of milk, which
includes some of the fats and salts.
Eggs contain all the in'cdients n«,ce.%ary
support lire. Out of an egg the entire structure
of the bird--bolmS, nerves, muscl.s, viscera, and
feathers--is dcvel,)ped. The inner portion of
the shell is di.ssolve,l fo furnish phosphate f«Jr
the bones. l'he composition of a l,en's egg is
about as follows (Church):
PA.TE['R-
IZED MILK.
CIIEESE.
32 t «)3Ii,'i'tIC SCIENCE.
100 parts.[[
Album,-n ........... I 12.0 IICeinandall,nmen
]Fat, mlgar, extrae- I [|Oil,and fat ......
rives, etc ..... 2.0 [ Pigment extrac-
]Iinerai marrer ..... I 1.2 || tives, etc .....
|]Minerai marrer...
Yolk--ln
100 part&
51.5
15.0
30.0
.!
i.4
GELATIN.
The albul,,cn--(,r the "whitc"--of an egg is
greatly altered by cooking. Whcn heated be-
yond boiling point if becomes a very indigestible
substance. Eggs cooked af a tcmperature of
about 170 F., lcaving the whites sort, are easi]y
digested. A raw egg is ordinarily digested in
; hour, whi]e baked «(, requires om o 3
],ours. Eggs b¢&ed in pu,l,lings, or in any other
manner, f,,rm one of the most insoluble varieties
Gelatin is obtined from bones, ligaments, and
other eonnee*ive issues. In eombina{io wih
other foods i has eonsiderable nutritive value.
The plaee ven £o i by ieniss is fo save the
albumen of £he body ; as i does no help fo form
tissue or repair was i{ nno replace albulnen
eu£irey. elain will no sustain lire, bu when
used hl he form o[ soup stock, ete., is eonaidered
valuableas a simulan.
LEC, UMES--lOEAS, ]EANS AND LENTILS.
These vegetab]es cotain as much proteid Rs
ment; yet, this beig inferior in qulity fo tht
VARIETIES OF [EAT. 33
eontained in meat, they can searcely be given a
place in the saine class; therefore we will give
them an interlaediate position in food value
between mea and grains. From the standpobat
of economy they occupy a high place in nutri-
tive value, especially for out-door workers. (Sec
1Recipes.)
M2mlst, ci lïducat|cn, Ontario
Histor!cal
CHAPTER VI.
Fats and Oils.
Fats and oils contain three elements---earbon,
oxygen and hydrogen. About one-fifth of the
body is eomposêd of fat. I3efore death results
from starvation 90 per eenç. of the body faç is
COllSUIlled.
(1 To furnish energy for the developmcnt of
heat; (2) fo supply force; (3) fo serve as cover-
ing and protection in the body; (4) fo lubricate
the various structures of the body; and (5) fo
spare the tissues. The rats and oils used as food
ail serve the saine purpose, and corne 1le-fore the
carbohydrates in fuel and force value ; in comt)in-
ation with proteids, they form valuable foods
for those engaged in severe muscu]ar exercise,
such as army marching, miningexpcditious, etc.
Fats and oils are but little changed during
digestion. The fat is divided into little globules
by the action of the pancreatic juice and other
digestive elements, and is absorbed by the systcm.
Fa.t forms the chier material in adipose tissue, a
fatty layer lying bcneath the skin, which keeps
the warmth in the body, and is re-asorl)e,1 into
the blood, keeping up hea.t and uctivity, und pre-
serving other tissues during abstincnce from
food. Fat somctimes aids the digestion of
starchy foods by preventing them from forming
34
FATS AND OILS. 35
lumpy masses in the mouth and stomach, hence
the value of using butter with bread, potatoes,
etc. The niml fat.s are more nutritive than
the vegetble, butter and cream heading the list.
Cooking rats st a very high temperature, sueh as
frying, causes reaetion or deeomposition, whieh
irritates the mucous membrane and interferes
with digestion.
The principal animal fats are butter, cream,
lard, suet, the fat of mutton, pork, bacon, bef,
fish and cod livêr oil. The vegetable fats and
oils chiefly used as food are derived from seeds,
olives, and nutK The most important rats and
oils for household purposes are:
Butter, which contains from 5 fo l0 per cent. mrrrE.
of water, 1 1.7 per cent. fat, 0.5 per cent. casein,
0.5 per cent. milk sugar (Konig). The addition
of salt fo butter prevents fermentation. Butter
will not support life when taken alone, but with
other foods is highly nutritious and digestible.
Cream is one of the most wholesome
agreeable forms of fat. It is an excellent substi-
tute for cod liver off in tubercu|osis. Ice cream
when eten slowly is very nutritious.
Lard is hog ftt, separated by melting. D.
Suet is beef fat surrounding the kidneys. SrET.
Cottolene is preparation of cotton-seed oil. coa'ro.
LE.W
Oleomargrine is a preparation of beef fat pro-
vided as a substitute for butter. «ARINE.
;i] 1)OMESTIC SCIENCE.
ol,ll, E OIL.
.x I "TS.
Olive oil is obtained from the fruit, and is
considered to be very wholesome; in sorne cases
being preferrcd fo either cod-liver oil or cream for
consumptivcs.
Cotton seed oil is fre(luently substituted for
olive oil.
Nuts contain et good ch-al of oil.
CHAPTER VII.
Carbohydrate Foods.
The idea of starchy foo, ls is usually connected
with such substances as buwlry starch, corn-
starch, arrow roof, etc. Thse are, of course,
more concentrated forms of stu'ch than pot-
toes, rite, etc. Many starchy foods contain (_,tlwr
ingredients, «tnd some are especially rich in
proteids.
The f.llowing table may help fo make this
clear (Atwater) :--
Wheat bread ........
Wheat flour .........
Graham flour .....
Rye flour ............
Buckwheat flour .....
Beans ...............
Oatmeal .............
Cornmeal ........
Rice ................
Per Cent.
55.5
75.6
7! .8
78.7
77 6
57.4
68 1
71.0
79.4
Potatoes ........
Sweet Potatoes..
Turnips ........
( 'arrot8 ..........
Cabbage .......
Mlous .........
Apples ...........
Pears ..........
Bznanas .........
Per C't.
21.3
21.1
6.9
10.1
6.2
2.5
14.3
16.3
'23.3
:If is estimated that starch composes one-half
of peas, beans, wheat, oats and rye, three-fourths
of corn and rice, one-fifth of potatoes. Vegetable
proteids, as already stated, are less easily digest-
ed than those belonng fo the animal kingdom,
therefore iç must be remembered that a purely
vegetable dieç, even though it may be so arrang-
ed as to provide the necessary protein, is aæ t to
37
38 DOMESTIC SCIENCE.
STAP, C|[.
over-fax the digestive organs more than a mixed
dieç from both the animal and vegetable king-
dores. Mueh depends upon the cooking of
starehy foods in order to rgn«ler them digestible.
(Stu,ly ehapter on Digestion in the Publie Sehool
Physiology.)
The digestion of starch--which is insoluble in
cold water--rcally 1),gins with the cooking,
which by softening the outer coating or fibre
of the ,rains, causes them fo swell and burst,
therel)y 1)r,-paring them for the clwmical change
which is c«msed by tbe action of the salira lu
converting the starch into a spccics of sugar
before if enb.rs the stomach. Substances which
are ius,,luble in cold water cannot be absorbed into
the l, lood, thcr«.f,,re are hot of any value as food
until thcy |rave become c|mnged, and ruade
soluble, which overtaxes the digestive organs
and causes trouble. The temi,crature of the
salira is too low fo dissolve the starch fibre
unaide,1. Each of the digestive juiccs has
its om work to do, and thc salira acts
directly upon the starchy fl»od; hence the im-
portance of thoroug|dy masticating such food as
bread, potatocs, rice, ceruals, etc. The action of
heat, in baking, which causes the vapor fo rise,
and foras the crust of starchy food, produces
what is called dcxtrine, or I)artially digested
starch. Dextrine is soluble in cold water, hence
the ease with which crust and toast--when
properly ma,le--are digested. I is more
portant fo thoroughly chew starchy food than
St'GARS. 39
meat, as itis mixed with anotlwr digestive juice,
whieh acts upon if in the stomach.
Sugars.
Thcre arc many varietics «tf sugar in common StGAR.
use, riz.: carie sugar, Lq'ape sugar or glucose, and
sugar of milk (lactose). As food, sugars have
practically the saine use as starch ; sugar, owing
to its solubility, taxes the digestive org, ns very
little. Over-in,lulgelme in sugar, howcvcr, ten,ls
to cause various disorders of assimilation and
nutrition. Sugar is also very fattelfing,
force pr,,ducer, and ean be uscd with greater
safcty by those engage,1 in tive museular
work. Cane sugar is the elrified and erystallized
juiee of the sugar eane. Ncarly hall the sugar
used in the world cornes from sugar eane, the
other hall frn bcet roots. The latter is hot
quite so sweet the eane sugar. Sugar is also
ma,le from the sap of the maple tree, but this is
eonsidered more of
generally uscd for eooking purposes.
Molsses and treac]e are formed in the process m,ssEs
of crystllizing an,] refining sugar. Treacle is.' TREACLE.
the vaste drained from moulds used in refining
sugar, and usully contains more or less dirt.
Glucose, or grape sugar, is commonly manufac- oLucos.
tured from starch. If is found in ahnost all the
sweeter wtrieties of fruit. If is not so dcsirable
for general use as cane sugr.
Honey is a form of sugar gathered by bees
from the nectar of flowering plants, and stod
40 DOMESTIC SCIENCE.
by them in cells. Honey contains water 16.13,
fruit sugar 78.74, cane sugar 2.69, nitrogenous
marrer 1.29, mineral marrer 0.12 per cent.
(Konig.)
Grn.ins.
WHEAT.
While the ,q-ains contain less proteid than the
lcgumes, they are more valuable on account of
the vaiety of the nutrients contained in them,
and are more ea.sily a, lapted to the dcmands of
the appetite. Thcy, h)wever, require ],)ng, slow
cooking in ordcr to softcn the iibre and rcn, ler
the starch more soluble. Among the most im-
portant we may place:
A wheat kernel may be subdivided into three
layers. The first or outer one contains the bran:
second, the gluten, fats and salts; third, the starch.
Statue of the minerai marrer for which wheat is
so valuable is containcd in the bran, hcnce the
value of at least a portion of that part of the
wheat being included in bread flournot by
the addition of coarse bran (which is indigest-
ible) to the ordinary flour, but by the refining
process employed n producing whole wheat
flour. While wheat is used in other forms,
principal use as food is in the form of flour.
The following table, giving the composition of
hrea, l from wheat and maize, will be of interest
(Stone) :--
COiPOSITI«-*N OF BREAD.
DOMESTIC SCIENCE.
BREAD.
T]te most valuable food pro,luct manufactured
from flour is bread.
]3read contains so many of the inoTedients re-
quired to nourish the bo,]y, viz. : ftt, proteid,
salts, sugar an,1 starch, that it may well be
termed the "staff of lift." As it does not con-
tain enough fat f,»r a perfect food the ad,lition
of butter to it rcn,h.rs it more valuable as an
article of dict. Mrs. Ellcn H. Richards gives
the following expbtmtin of what constitutes
ideal bread : " (1) It shoul,1 rctain as much as
possible of the nutritive princil, les of the/o'ain
from which it is ma,ht ; (2} it should be prepared
lu such , mam,-r as fo secure the complete
assimilttion of these nutritive principles; (3)
it should be li;'ht and p»r«»us, so as to allow the
digestive juiccs to pcnctrate it (luickly and
thoroughly; (4) it should be nearly or quite free
ïrom coarse bran. which causes too rapid mus-
cular action to allow of complote digestion. Tins
etthct is also produced whcn the bread is sour."
Bread is ruade fr,»m a combinatioa of fiour,
li«tuid (either milk or water), and a vegetable
ferment called yeast (sec ycast recipes). The
yeast acts slowly or rtpidly according fo the
temperature to which it is exposed. The starch
has fo be changed by the ferment called
dimstase (,liastse is a vegetable ferment which
converts starchy foods into a soluble material
called maltose) into sugar, and the sugar into
tlcohol and carbonic cid gaz (carbon dioxide),
when it makes itself known by the bubbles
COMPOSITION OF BREAD. 43
which appear and the gradual swelling of the BREAD.
whole mss. If is the effect of the ctrbonic acid
gas upon the gluten, which, when checked af the
proper rime belote the ferment bcco,ncs acetic
(sour) by baking, produces the sweet, wholesome
bread which is the pride of all good housekeepers.
The kneading of bread is to break up the gas
bubbles into small portions in or, lcr that the,'e
may be no large holes and the fermentation be
equal ttn'oughout. The loaf is baked in order to
kill the ferment, to render the starch soluble, fo
expand the carbonic acid gas and drive off the
alcohol, fo stiffen the gluten and to form a crust
wtfich shall have a plcasant flav,,r. Much of the
indigestibility of bread is owil,g to the imperfect
baking; Uld,.ss the interior of the loaf has reached
_1_ F., the bacteria con-
the sterilizing point, o
tained in the yeast will hot be killed, and some
of the gas will remain in the centre of the loaf.
The scientific meth,»l of baking bread is fo fix
the air cells as quickly as possible af first. This
can be d,»ne better by baking the bread in small
loaves in separate pans, th,.reby secul'ing a uni-
form heat and more crust, which is considered to
be the most easily digested part of the brea,1.
Some cooks consi,ler that long, slow baking pro-
duces a m,»re desil'able flavor and renders bread
more digestible. One hundred pounds of flour
will make an average of one hundred and thirty-
rive potmds of breud. This incrca.. ,,f wight is
due fo the addition of water.
4 DoMETIC SCIEgCE.
MACA-
RONI.
BUCK-
WIIEAT.
RYE.
CORN.
RICE.
BARLEY.
3lacaroni is a flour preparation of great food
value. It contains about six per cent. more
gluten than bread, and is rogar,]ed by Sir Henry
Thompson as equal fo meat for flesh-formiug
purposes. Dieticians say tlmt macaroni, spa-
ghetti aud vermicelli are not used so extensive]y
as their value deserves.
Buckwheat is the least important of the
cereals.
Rye is ahnost equal fo wheat in nutritive
value. ]fs treatment in regard to bre,l naking
is simihtr fo that of whcat.
Corn contains fat, protei,l and starch, and
Droduces heat and energy. It is very fatteniug,
aud when eaten as a vegetable is considered
difficult of digestion. Corumeal is a wholesome
food ; it contains more fat than wbeat flour, and
less mineral nmtter.
lice constitutes staple food of a great many
of the world's inhabitnts. It contains more
starch than any other cereal, but when properly
c,,kcd is very easily digested. It should be
combined with some animd food, as it contains
too little nitrogen to sati.fy the demands of the
sy.stem. It forms a wholesome combination
with fruit, such as apples, peaches, prunes,
1,.l'ries, etc.
]3arley is almost equal to wheat in nutritive
value. It contains more fat, mineral nmtter and
cellulose (cellulose is often called indigestible
fibre, as it resists the solvent action of the
VEGETABLES. 45
digestive juices, and is of no value as a nutrient
and less proteid and digestible carbohydrates.
Oatmeal is one of the most valuable foods.
Oats contain fat, proteid, salts and cellulose,
addition to a large pcrcentage of starch. The
nutritive value of oatmeal is 'eat, but much
depends upon the manner of cooking. (Ste
recipes.) People who eat much oatmeal should
lead a vigorous out-door life. The following
analysis of oatmeal is ,dven (Lethcby):--
litrogenous marrer ............ 12. 6 per cent.
Carbohydrats, stareh, etc ......... 63.8 "
Fatty marrer .................... 5.6 "
liueral marrer .................. 3.0 "
Water ......................... 15.0 "
Total .................... 100. 0
Vegetables.
Lecumes--peas, beans and lentils--have an
exceedingly leathery envch-Te whn old; and
unless soaked for a long rime in cold water--in
order fo soften the woody fibre--and are then
cooked slowly for some hours, are very indigest-
ible. Pea and bean soups are considered very
nutritious. Lentils grow in France; they are
dried and split, in which form they are used in
sOlllDS.
Potatoes are the most popular of all the tubrs.
As an article of diet they possess little nutritive
value, being about three-fourths water. Th,îy
contain some mineral mtter, hênce the reason
why they are better boild and baked in their
POTATOES.
,[ DOMESTIC SCIENCE.
skins, so as to prevenb bhe escape of the salts
into the weter. Pottoes ere more eeily digesV
c,l whcn bked than cookc, l in any other form.
EES Beets contain between 85 and 90 per cent. of
starch aud sugar, some sa)ts, and a little over ont
l»r cent. of protcid matt,:r. Y«»ung beets, either
ù the form of veg«,table or s]a,l, are con-
si,lcrcd fo be very wholesome.
,:aos, Cagots, turnips, pa.rsnip8 and oystcr plant,,
TUNIPS, although containing a large pcrccntage of water,
PARSNIPS, ._
«,YSTER are consid«.r.,l valublc as nutrien, the turnip
PLT. bchg thc lcast nutritious.
GREEN (r,,cll vegctables do hot contain much ]mt6-
VEGE- ment, and re chicfly va]uable as atfi»r, ling a
TABLES.
l,h.asing variety in diet; also for supplying
mineral marrer nd some acids. In this cIs
we may includc cabbag-e, cauliflower, spinh,
h.ttuce an,l celcry.
oa- Tomatoes re who)esome vegctablcs; on ac-
,,ES. C«,unt of the oxlic cid th,.y contain thcy do not
«dways aq'ee with peol»lc of dclicate digestion.
,
cvcç- (ucum)ets are neithr wholcsome nor di-
E g:stible.
aw» Aspargus is a much prizcd vegetb]e. The
cs. substance called asparagin which if contains is
supposed to possess some value.
nuan. Rhubarb is a who]csome vegeble.
ON,,s. ()ni,,ns, garlic, and shllots are valuable both
GARLIC,
SHLOS. aS condiments and eaten scparate]y. They con-
tain more mtrients than the lt vegetabl
considcred.
CHAPTER VIII.
Fruits.
Fruits are composed largely of water, with
starches, a vegetal)le jelly, pt'ctin, cellule,se and
organic aci,ls. The most important acids in fruit
are citïic, malle and taïtaric. Citric acid is
found in lemons, limes and oranges; tartaric
acid in graI3es; malle aci,l in apples, pears,
peaches, apricots, gooseberries and currants.
Among the last acid are peaehes, sweet alTles ,
bananas and prunes. Strawberries are moder-
ately acid, while lemons and currants contain
the m,Jst acid of ail.
Uses of Fruit.
(1) To furnish nutriment ; (2) to couvey water
fo the system and relieve thirst; (3) to introduce
variots mineral marrer (salts) and acids which
improve the quality of the blood; (4) as anti-
scorbutics; (5) as laxatives and cathartics;
(6) fo stimulate the appetite, improve digestion
and provide variety in the diet. Apples, lemons
and oranges are especially valuable for the pot-
ash salts, lime and maesia they contain.
Fruit as a comm,m article of daily diet is highly
beneficial, and should be used freely in season.
Cooked fruit is more easily digested than raw,
and when over-ripe should always be cooked in
order fo prevent fruit poisoning.
47
48
TEA.
DOMESTIC SCIENCE.
Nuts contain proteid, with some starch and
sugar, but are hot considcr,.d valuable as nu-
trients. Cocoanuts, almonds and English walnuts
are the most nutritious.
Beverages.
Tannin is an astringent of vegetable origin
which exists in tea, is also fould in cottie and
wines, and is vçry injurious. Tea is a prepar-
ation ruade fl-«t the leaves of a shrub called
Thea. The diflçrence between black and green
tea is due fo the mode of preparation, and not f
separate spccics of plant. Green tea contains
m,,re tamfin than black. The following table
will show the difl;_.rence :--
(:rude protein ...............
Fibre ........................
Ash (minerai marrer) ...........
Theine ........................
Tannin .....................
Total nitrogen ..............
GREE.' TEA. BLACK TEA.
37.43
10.06
4.92
3.20
10.64
5.99
38.90
1 O. 07
4.93
3.30
4.89
6.22
The stimulating proprtics which/ca possesses,
as well as its color and flavor, depend upon
the season of the year af which the leaves are
gathered, the variet.y of the plant the age of the
leaves, which become tough as they grow older,
and the tare exercised iii their preparation.
Much depends upon the manner in which tea is
infused. (1) Use freshly boiled water; (2) allow
lb to infuse onIy three or four minubes, in or,|er
to avoid extracting the tannin When carefully
prepared as above, tea is nob considered unwhole-
some for people in good health.
Coffee is ruade from the berries of
arabica, which are dricd, r«Jasted and browne,l.
The following table gives an approximate idea
of the composition of coffee beans (Konig) :--
Water .................................. l. 15
Fat .................................... 14.48
Crude fibre ............................... 19.89
Ash {mineral matter) ..................... 4.75
Caffeine .................................. 1.'2,:
Albumiaoids ............................. 13.98
Other nitrogenoua matter ................. 45.09
Sugar, gum and dextrin .................... 1.66
Cffee is frequently adulterated with chicory,
which is harmless. Coflhe should nob be allowed
to boil long or stand in the coffee pot over a tire,
as the tannin is extracted, which renders it more
indigestible, hIuch controversy has been in-
dulged in over the effccb of coffe upon the
system, but like many other similar questions it
bas hot reached a practical solution. The general
opinion seems fo be that when properly made
and used in moderation lb is a valuable stimulant
and hot harmful fo adult
Cocoa and chocolate contain more food sub-cocon.
stances than tea or coffee, although their use in
this respect is not of much value. The following
table gives the analysis of cocoa (Stutzer):--
4
AL('« »HOL.
Theobromine ............................ 1.73
Total nitr.geaous substance ................. 19.-°S
Fat .................................... 30. 51
V'ater ................................. ,.83
Ash {minerai marrer} ..................... 8.30
Fibre and on-nitrogenous extract ...... 3'. 48
Tbe use of alcohbl is wbol]y unnecessry fer
the hea]th of the hmmtn organism. (See Public
School Physiology and Temperance.)
Condiments.
Condiments and spices are uscd as food ad-
juucts; they supply little nourishment, the effcct
l»..ing min]y stinm]ating, and are very injurious
when used in excess. Thcy a,]d flvor fo foo,l
and relieve monotony of di,.t. The use of suc],
con«liments as pepper, curry, pickles, vin'gar and
mustard, if abused, is decidedly harmful. Sait
is the only necessary eondiinent, for reasons
given in the chaptcr on raillerai matter. The
blen,lin,g of flavors so as t.o make food more
palatal»le without bcing itÙure,l is one of the fine
arts in cookery. Some flavors, such as lemon
juice, vinegar, etc., incrense the solw.nt pr,,p,.rties
of tbe gastric juice, nmking certain foo,ls more
digestible.
CHAPTER IX.
Preparing Food.
The knowle,lge of f,)«»l wtlues and their rela-
tion to the body will be of little use f,»r practical
purposes unless combine,l with the knowledge of
how the various foods should be pl'epar«.,l, either
by cooking or in whate»r forln circumstauccs
and the material nmy require. The first requi-
site for cooking purposes is hcat ; this neccssitates
the use of fuel. The fuels cl,iefly uscd for house-
hold purposes are wood, ce»al, kr,».ene oi! and
gas. Soflz w,»o,]s, such as pine or birch, are best
for kind]ing and for a quick tire. Har, l woods,
oak, ash, etc., burn more slowly, retain the heat
longer, and are better adapted for cooking
purp,»ses.
Coal (anthracite) is about 95 per cent. carbon.
It kindles slowly, gives a steady boat, and burns
for a longer time without attention than wood.
St»ves for burning oil an,l gas bave boc<,me
popular, and are ver)- convenient and satisfacIx»ry
for cooking purposes.
Oil is considercd to be the cheapest fuel. oto.
Gas is a very satisfactory fuel for cooking pur-
poses, but can only be used in certain localities.
Making and Care of a Fire.
Great care should be exercised in the se]ection
of a store or range. The plainer the range the
51
OARE OF
A FIRE.
easier it will be to keep it clean. There should
be plcnty of damI,ers that can be used to hasten
the tire or to check it. Learn thoroughly the
management of the range before beginning fo
cook. In lighting a tire, remove the covers,
brush the soot fr,,m the t,»p of the oven into the
tire-box; clean out the grate (saving all the un-
bmaaed coal, and cin,h.rs). Put in shavings or
paper, then kin,lling arranged crosswise, allowing
plenty of air space bct, ween the pieces, a little
hard wood and a single layer of coal. Put on
the covers, open the direct draft and ovcn damper,
then light the paper. When the wood is thor-
oughly kin, lled and the first layer of coal heated,
fill the tire-box with coal evcn with the top of
the oven. When the blue flame becomes white,
close the oven damper, and ",vhen the coal is burn-
ing free]y, shut the direct draft. Whên coal be-
cornes bright red all through it has lost most of
its heat. A ga'eat deal of coal is wasted by filliag
the tire-box too full and leaving the drafts open
till the coal is re,l. To keep a steady tire it is
better to a,hl a little coal often rather than to
add a large quantity and allow it to buaa
out. :Never allow dust or cindcrs to accumulate
around a range, êither inside or out. Learn fo
open and shut the oven d,9or quietly and quickly.
Study the amount of tire re«luired to heat the
ovcn to the desired temperature. Learn which
is the hottcr or coolcr side of the oven, and move
the article which is being bakcd as required,
being very careful to move it gently.
TABLE OF ABBREVIATIOlgS.
Measurements.
Accurate measurement is nccessary fo insure success
in cooking. As there is such a diversity of opinion as
to whut constitutes a heaping spoonful, al| the measure-
ments given in this book will be by level spoonfuls. A
cupful is all the cup will hold without rumfing over, and
the cup is one holding ½ pint.
The following t«ble may be use,l where seales are n,,t
convenient :--
4 cups of flour ........................... - 1 pouml or 1 quart.
2 cups of solid butter ...................... 1 ,,
cup butter ............................... ,,
2 cups granu]ated sugar .................... ] .
2] cups powdered sugar ..................... 1 ,,
3 cups meal ............................... - 1 ,,
I pint of milk or water ...................... 1 ,,
1 plat chopped meat, packed solidly ........... 1 ,,
9 large egs, 10 medium eggs ............... l «
2 level tablespoonfuls butter. ................ l ounce.
4 . ,, . ................ = 2ouncesortcup.
Butter the size of an egg ................... 2 ,, ,, -
2 level tablespoonfuls sugar ................... l ,,
4 ,, ,, flour ............... ---- 1 ,,
4 . » coffee ................ 1 ,,
4 ,, , powdered sugar .. l ,,
Table of Abbreviations.
Saltspoon .................. ssp. Teaspoon .................. tsp.
Tablespoon .............. tbsp. Cupful ...................... cf.
Pint ........................ pt. Quart .................... qt.
Gallon ..................... gaL Peck ........................ pk.
.& speck (spk.) is what you ean put on a quarter inch square surface.
53 DOMESTIC SCIENCE.
Time-table for Cooking.
BAKING BREAD, CAKES AND IUDDINGS.
Ix)af bread ........
Graham geins -o5
Sponge cake .... 45
Cookies ...... 10
lice and tapioca . 1
Custards .......... 15
Pastry (thin puff) .. 10
lie crust ......... -o5
Baked beans ....... 6
Scalloped dàshes .... 15
to 60 m.
t,» 30 m.
to60 m.
to 15 m.
hr.
to e0 m.
to 15 m.
to 30 m.
to 8 hrs.
to 90 m.
Rolls, biscuit ..... 10 fo 20 m.
Giugerbread ....... 25 to 30 m.
Fruit cake ......... 2 to 3 hrs.
Brcad pudding .... 1 hr.
Indian pudding .... 2 to 3 hrs.
Stcamedpudding .. 1 to 3 hrs.
Pastry (thick) ...... 30 to 50 m.
Potatoes ......... 3,} to 45 m.
Braised meat ...... 3 to 4 hrs.
BAKIO I gATS.
Beef, sirloin, rare, per lb ............................. 8 to 10 m.
Beef, well done, per lb ............................... 1 ° - fo 15 m.
Beef, rolled rib or rump, per lb ...................... 12 to 15 m.
Beef, fillet, per lb ............................... 20 to 30 m.
Mutton, rare, per lb ................................. 10 m
Mutton, well done, per lb ............................. 15 m.
Lamb, well done, per lb .............................. 15 m.
Veal, well done, per lb ............................. 20 m.
Pork, well done, per lb .......................... 30 m.
Turkey, 10 lbs. weight ............................ 2½ hrs.
Chicken, 3 to 4 lbs. weight ........................... 1 fo l hr.
Goose, 8 lbs ....................................... 2 hrs.
Tame duck ........................................ I fo 1. hr.
Gaine ........................................... 40 to 60 m.
Grouse ............................................ 30 fo 40 m.
Small birds ................................... 20 to P5 m.
Venison, per lb ................................... 15 m.
Fish, 6 to 8 lbs ....................................... 1 hr.
Fish, small ......................................... 30 to 40 m
TABLE OF PROPORTIONS. 55
Rice, green corn, peas, tomatoes, asparagus (hard boiled
eggs) .......................................... 20 fo .°5 m.
Potatoes, macaroni, squash, celery, spinach ............ -°5 to 30 n
Young beets, carrots, turnips, onions, parsnips, cauliflower 30 to 45 m.
Young cabbage, string beans, shell beans, oyster plant... 45 to 60 m.
Winter vegetables, oatmeal, hominy and wheat .......... 1 fo 2 hrs.
Smelts, croquettes, fish halls .......................... 1 to 2 n
Muffins, fritters, doughnuts ........................... 4 to 6 m.
Fish, breaded chops ................................. 5 fo 7 m.
BIOILING.
Steak, lincbthick.. 6 to 8 m.
.teak, 13 inch thick. 8 to 10 m.
Fish, small ......... 6 to 8 m.
I Fish, thick ... 12 to 15 m.
Chops ............ 8 to I0 m.
Chicken .......... ) m.
Table of Proportions.
1 qt. of liquid to 3 qts. of flour for bread.
1 qt. of liquid to 2 qt-. of flour for muffins.
1 qt. of liquid to 1 qt. of flour for batters.
1 cup of yeast (l yeast cake} to 1 qt. of liquid.
1 tsp. of soda (level}, 3 of cream tartar to 1 qt. of flour.
1 tsp. of soda to I pt. of sour milk.
1 tsp. of soda to 1 cup of molasses.
4 tsps. of baking powder to 1 qt. of flour.
1 tsp. of salt to 1 qt. of soup stock.
1 ssp. of salt to 1 loaf of cake.
1 tbsp. of each vegetable, chopped, to 1 qt. of stock.
l½ tbsp. of fleur to 1 qt. of st,,ck fer thickening soup.
1 tbsç. of flour to 1 pt. of stock for sauces.
1 tsp. of salt to 1 pt. of stock for sauces.
4 tbsps. (levcl} cornstarch to 1 pt. of milk (to mouhl}.
1 tsp. of salt to 2 qts. of flour for biscuits, etc.
56 DOMESTIC SCIENCE.
STIRRING.
BEATINGo
CUTTING
OR
FOLD1NG.
Methods for Flour Mixtures.
Stirring is simply blending two or more ma-
terials by moving the spoon round and round
until smooth an«l of the proper consistency.
Beating is brinng the spoon up through the
mixture with a quick movemnt so as to entangle
as much air as possible.
Cutting or folding is adding the beaten white
of egg to a mixture without breaking the air
bubbles, by lifting and turning the mixture over
and over as i f,_dding. Do nt stir or bçat.
RECIPES.
BATTERS, BISCUITS AND BREAD.
POPOVERS.
2 cups of flour. 2 cups of milk.
3 eggs. ½ tsp. sait.
Best the eggs (without separating) until very light,
then add the milk and salt; pour this mixture on the
flour (slowly), beating all the while. Best until slnooth
and light, about rive minutes. Grease gem i)ans or small
cups, and bake in a moderately h,Jt oven ab«mt thioEy-
rive minutes. They should increase to tirer tilnes their
original size. (This recipe may be divided for class
work.)
PAXCAKES.
1 pint of fl,»ur. 2 eggs.
1 tbsp. of melted butter. 2 tsps. baking powder.
1 pint of milk. ½ tsp. sait.
Beat the whites and yolks of the eggs separately;
add fle yolks fo the milk, then the melted butter ; salt.
Sift the baking powdcr and flour together, a, hl slowly
to the liquid, stir until smooth. Lastly, add the whites of
the eggs. These may be eooked in waflle irons or on a
griddle.
PANCAKES WITH BUTTERblILK.
1 pint of buttermilk. [ ½ tsp. sait.
Flour to make a medium batter. [ tsp. soda.
Crush the soda, add if and the salt fo the buttermilk,
add the flour gn-adually, beat until the barrer is slnooth,
and bake on a hot griddle. An egg may be added.
57
58 DOMESTIC SCIENCE.
CORNMEAL GRIDDLE CAKES.
1 pint of Indian meal. ] 3 eggs.
1 cul) of flour. [ 4 (I.) tsps. baking powder.
1 tsp. sait. I pint of milk.
Put the lneal into a bowl, and pour over it just enough
boiling water to scal,l it ; do not make it sort ; let stand
until cool. Th,.n a,l,1 the milk ; b,:at the eggs until very
light, add them to thc ba.tter, a, ld the flour and salt in
which the baking 1,)w,l,.r hs been siïted. Mix well,
beat vigorously f,»r a minute or two, and bake on a hot
griddle.
BREAI, GRIDDLE CAKES.
1 pt. of milk. 3 (I.) tsps. baking powder.
½ tsp. of sait. . pt. stale bread crumbu.
½ tsp. of soda and 1 tsp. 2 eggs.
eream tartar. Flour fo make a rhin barrer.
Soak the bread in t]m milk for o,,e houe, then beat
if smooth. ]eat the egs separately till very light,
add first the yolks, then the flour and sait and baking
powder. Beat again, a, ld the whites, an,] bake quick]y
on a hot gridd]e.
BUCKWHEAT CAK ES.
I 10t. boiling water. x cup corn or (lraham meal.
½ tsp. salt. yeast cake.
{ cup white flour. I cup buckwheat floar.
1 ssp. soda.
Pour the boiling water on the corn or Graham meal,
add the salt, and when lukewarm add the flour, bea
until smooth, then add the yeast. Let if rise over nigh.
In the morning a, ld the soda just l)efore bakiug (milk
may te use,1 i,lstead of water). A tablespoonful of
molames is sometimes added in order to make the cakes
a darker brown.
RECIPES---BATrERS, BISCUITS AND BREAD. 59
FRITTERS.
Beaç çwo eggs togethcr until light., add to them 1 cup
of milk, ½ tsp. salç and sufficient flour to make , l)atter
thaç will drop from the SlOOOn. Bcaç until smooth. Have
remly a dcep pan of hoç fat; add 3 (l.)tsps. of ])akilg
powd«,r ço the batter, mix thoroughly an,l drop by spoon-
fuls iat.o the hoç ftt When brown ou one si,le turn and
brown on the other; take ot with a skimm«-r «m,l serve
very hog. Do hotpierce with a fork as ital]«»ws tl,c
steanl fo escl»e and makes the fritter heavy.
(IEMS--WH«LE "VHEAT «II GRAHAM (_lE.MS.
2 cups of whole wheat flour. 2 eggs, beaten separately.
½ tsp. salt. 1 cup mi]k.
1 tbsp. sugar. 1 cup water.
Mix flour, saltand sugar. Beat the eggs until light,
add the milk an,l water, stir tMs into the dry mixture.
Bake iii hot gem pans for 30 minutes.
1 cup cornmeal.
1 cup flour.
I t cups milk.
2 tbsps, butter.
CORN 3[VFFINS.
2 tbsps, sugar.
½ tsp. salt.
2½ tsps. baking powder.
1 egg.
Mix all t]e dry ingredients togcther. M_lt the butter
in hot cup. Beat the egg till light. A,l,l the mi|l,: fo
if and turn this mixture into the bow1 cont,'tining the dl'y
ingredients. A,l,l the mclted butter and beat vigorously
and quickly. Pour into Luttcrcd lllUflïll or gem paris, and
bake for one-half ]mur in e moderate oven.
QuwK 3[UFFINS OR (EMS.
1 pt. of milk. 4 tsps. baking powder.
l oz. butter, l tsp. salt.
3 cups of flour. 3 eggs.
(J0 DOMESTIC SCIENCE.
Beat the eggs separately till light, add the yolks to the
milk, then the flour, which must be nore or less, accord-
ing fo the quality. The barrer must be rhin and pour
from the spoon. Now add the melted butter and salt;
give the whole a vigorous beating. Tow add the baking
powdcr and the well beaten whites, stir till thoroughly
mixcd, take in nuflàn rings in a quick oven or on the
griddle.
TEA BISCUIT.
1 pt. of flour. I ½ tsp. salt.
1 cup milk. ] 1 tbsp. lard or butter.
2½ tsps. baking powder. ½ tsp. sugar.
Mix thotughly in a sieve the flour, sugr, salt and
baking powder, and rub through the sieve. Rub the
buttcr or lard into this mixture. ow add the milk,
stim-ing (luickly with a strong sI,oon. Sprinkle the board
with flour, turn out the dough upon if. Roll fo the
thickness of about ½ inch, cut with a small cutter. Bake
in a quick oven. Do hot crowd the biscuit in the pan.
They should bake fl',m 10 to 15 minutes. (All biscuit
doughs should be mixe,1 as soft as it is possible to handle.
Sour milk raay be used in this rccipe by substituting
soda for the baking powder.)
HOT CORN READ.
1 qt. of cornmeal. 1 oz. of butter.
1 tsp. of salt. 2 eggs.
I pt. sour milk or buttermilk. 1 tsp. of soda.
Put the cornmeal in a large bowl and pour over if just
enough boi]ing water fo scald if through. Let if stand
until col,l, thn a,_l,] the eggs well beaten, the milk or
buttermilk, salt, and butter (melted); beat thoroughly.
Dissolve the soda in two tbsps, of boiling water, stir into
RECIPESBATTERS, BISCUITS AND BREAD. 61
the mixture, turn quickly into a q'ease,l square, shallow
I)an, put into a hot oven and bake 40 minutes.
SHORTCAKES.
(Suitable for strawberries or any weetened fruit. )
1 pint flour. 2. tsps. baking powder, or ½ tsp.
1 cup swcet or sour milk. soda and 1 tsp. cream tartar.
cup butter. " ½ tsp. sait.
llix the salt, soda, cream tartar or baking powder
with the flour, sift ; rub iu the butter until fine like meal.
Add the li,luid gradually, mixing with a knife, and use
just enough to make it of a light spongy consistency.
Turn the dough out on a well fl,,ured board, I)at lightly
into a fiat cake and roll gently till hall inch thick. Bake
either in a spider or I)ie I)late in the oven ; si)lit, butter,
and si)read with the fruit.
DOUGHNUTS.
1 egg. ½ cup sugar.
1 tbsp. melted butter. 1 CUl» milk.
½ tsp. salt. ½ tsp. soda.
1 tsp. cream tartar. I ssp. cinnamon.
Flour enough to make into a soft dough.
Mix ail the dry ingredient% beat the egg until light,
add fo this the milk, sugar and melted butter. Pour
into the flour, mixing carefully into a sort dough. Have
the board welI floured. Poll only a large spoonful at a
rime. Cut into the desired shai)e aud drop into hot fat.
The fat should be hot enough for the dough to rise to
the toi) instantly.
62 DOMESTICSCIE.N'CE.
BREAD.
As bread is one of the most important articles of the
,laily diet, if naturally follows tlmt special attention
,should be given to a subject upon which the health
of the f«mily, fo a great extent, dei)ends. A know-
le,]ge of the chemical changes and their effect (see Chai).
VII) n,ust be understood before proficieny in bread-
making can be attained. The first element to consider is
the y,'«t.'t, and the generating of carbonic aci,1 gas, so
as fo have the brea, l light, tend.r, anal I)orous.
Yeast is a plant or vegetable growth pr«gluced from
grain which has commenced fo bud or sprout, and which
forms the sub,stance called diastase. This substance has
the power to c,,vert ,star,'h into sugar. (See Champ. VII
for eflhct of yea,st upon th,ur.)
The temperature af which fermentation takes I)lace,
and when to check it, are important features of bread-
making.
The liquid (milk or water) should be tei)id when mixed,
as too great heat de,stroys the 'owth of the yeast. The
dough should ri.se in a tcmp-rature of 75 ». After
fermentation has become active the t««nperature may be
gradually lowered--as in setting bread over night--
without in jury.
Avoid a cobl draft or sudden change of temperatm'e,
as if checks fermentation md affects the flavor.
N,.ver allow br.d fo rise until if "settles," or runs
over the ,si,le of the bowl. The usual rule is fo let if
rise until it is double in bulk, both in the bowl and after
if is I)ut into the I)ans. If if is hot convenient fo bake
the bread when rea,ly, it may Le kneaded again and kept
RECIPES--BRED. 63
in , cool place, to I)revent souring. Bread should be
mixed in a stone or granite bowl.
The only lleCesS«tl'y ingq'edients for bread are
flour, salt, and yeast. Sugar may be a,l,h:d to reste»re
natural sweetness of the fl«»ur which bas been lost dm'ing
fermention, but it is hot necessary. If milk is uscd,
and the bread well kneadcd, no other shortening is re-
quired; but with watcr, fle a,ldition of ]ittle butter
or dripping nmkes the brcad more tender, thcrcfore it
is more easily penetrated },y the digestive flui,ls. Tough,
leathery bread is not easily digcstcd, no marrer how
light it may be. As alrcady stated, by the action of
heat the ferment is killed, the starch-gahs ruptured,
the gas carricd off, and the crust formcd. In ordcr
bread m:y be thoroughly c,,»ked, and plenty of crus
fone,], ech le,af should be bakc,l in a i,an al)ou 4 ich,.s
dcep, 4 fo 6 inches wi,le, and fr«m 8 to 12 inches 1,mg.
Smaller loaves are cven more desirable. It is vcry diffi-
cult bake a large loaf so as to insure the escal)e of
all the carbonic aci,l gas, an,l fo cook the starch
ciently without injuring the trust, b,.si,l,.s entai]ing an
unnecessary waste of fuel. The custom of baking sev-
ertl loaves togethcr in one 1,rge pan is contrary to all
scientific rules of brea,]-nmking. The owîn sh,»uld be hot
enough to brown a spnful of flour in rive minutes,
for bread. The dough should l'ise during the first fifteen
minutes, then begin fo brown; keep t],e ]mat steady for
the next fifteen or twenty minutes, then decrease it. If
tire oven is too hot a hard crust will form and prcvent
the dough from rising, which 'ill not only cause the
bread be heavy, but will prcvent the gas from
esping. If, on the other hand, the oven is not hot
6 DOMESTIC SCIENCE.
enough, the bread will go on rising until if becomes sour.
A loaf, the size already mentioned, should take from
fifty-five fo sixty minutes fo bake, and should give a
hollow sound, if tapped, when removed from the oven.
B.tt.r take too long than hot long enough, as doughy
brca,1 is most objectionable and unwholesome. If the
crust is bcginning fo burn, cover the loaf with brown
paper, and rcduce the heat, but bave a brown crust, hot
a whity-brown, which is usually hard and without flavor.
Upon removing the loaves from the paris, place them
on a rack, where the air may circulate freely. Never
leave warm bread on « pine table, or where if wfll absorb
odors.
BREAD [ADE WITH WATER.
2 quarts flour. 1 tbap. butter, dripping or lard.
1 tbsp. sugar. ½ cake compreaaed yeast, dissolved
1 pint lukewarm water, in ½ cup water.
1 tsp. aalt.
(This recipe ia for Manitoba flour. A little more fine flour wouhl be
neceasary. }
Sift the flour. Put the salt, sugar and butter into a
large bowl, pour on the watna water, stir until they are
dissolved. A,hl the flour gra, lually until if forms a rhin
barrer, then add the yeast; beat vigorously for af least
tire minutes. A,ld more flour until the dough is stiff
enough to knead. Turn ouL on the board and knead for
half hour. Cover and let rise until double ifs bulk.
Form into separte loaves, put into the pans, cover, and
let rise again till double its bulk. ]3ake in a hot oven
about an hour. (SIilk or half milk may be substituted
in this recipe.)
R EC1 I'ES--BR EA D. .
1 tbsp. butter. I 1 tsp salt.
1 tbsp. sugar. I 1 pt. water.
cup yeast or yet cake. About 2 qts. flour.
Puç çhe butter, sugar and lç in the mixing bowl, add
cup boiling water to dissolve them ; then add enougb
lukewarm water to nmke a pint, 3 cups of flour, thon
the yeast (if the cake is used dissolve in cup tcpid
water). Give it a vigorous b,ating, cover, and h.t it rise
over nighç. In the morning add flour to make it stiff
enough to knead. Knead for hour. Cover c]osely, let
iç rise till iç doubles its bulk; shape into loaves; let it
rise again the Fans; bake as directed in previous
recipe.
WH»LE WHEAT »R (RAHAM RE.
1 pt. milk, scalded and coeled. I 2 tbsps, sugar.
1 p. sait. I 5 or 6 cups whole wheat flour.
2 cups white flour. yeas cake or cup yet.
lix in the saine order as given in l:,revious recipes.
Whole wheaç flour makes a softeï dough, consequently
does hot require so much knea, ling, otherwise iç should
be çreaçed the saine as oçher bread, allowig it a little
longer time for baking; if o moist, a cupful of wlfite
flour may be added.
Steep cup of loose hops in 1 çlua of boiling water,
n a ante kettle, 5 minutes. Mx 1 cup of flour, of
a cup sugar and 1 tbsp. salt. Strain the hop li,luor and
pour iç boiling in çhe flour mixture. Boil l minute, or
till thick. When cooled add 1 cup of yeast. Covcr and
seç in a wa place until foamy, which will be in 4 or 5
66 DOIESTIG SCIEgCE.
hours. Pour into stone jars, which should be not more
than hall full, and keep in a cool place. (Three boiled
potatoes lnay be mashed smoothly and added to this
yeat if desired.)
SAUCES AND MILK OUPS.
WHITE SAUCE.
(For t'egetables, Eggs, etc.)
1 pt. milk. 2 tbsps, butter.
4 (l.) tbsps, flour. ½ tsp. salt.
sp. vhite pepper.
Heat the mil[: over hot water. Put the butter in a
granite saucepan and stir tfll it melts, being careful hot
to brown. Ad,l the d T flour, and stir quick]y tri!
wcl] mixed. A, ld the milk gradua]]y, stirring carefully
(especially from the sides) untfl perfect]y smooth. Let
it boil until it thickens, then add salt and peppr.
In using this sauce for creame01 oysters, add ½ tsp. of
celery sait, a fcw grains of cayelme pepper, an,l a tsp. of
lemon juice.
])RAWN BUTTER SAUCE.
1 pt. hot water or st,ck. 4 {l.) tbsps, flour.
cup butter. ] ½ tsp. sMt.
½ ssp. pepper.
Put the butter in the saucepan; when melted m:ld the
dry ftour, and mix well. A,I,I the hot water or stoc[: a
little at a time, and stir rapidly till it thickens ; when
smooth add the salt and pepper. Be careful fo have ail
RECIPES--SkUCES AND .MILK SOUPS. (7
sauc free fron lumps. ( Hard boiled eggs nay be added
to this sauce for baked or boilcd fish. Two tbsps, of
chopped 1oarsley may be added if parsley sauce is
desired.)
]ROWN AUCE.
I pt. hot stock. 2 tbsps, minced onions.
2 tbsps, butter. 4 tbsps, flour.
tsp. sait. . ssp. i)epper.
l tbsl0. Icmon juice. Caramel enough to color.
Mince the onion aml fry it in the butter 5 minutes.
carcful not fo burn it. When the butter is browne0l add
the dry flour, and .tir wcll. Ad0l the hot stock a little
af a rime ; stir rapi011y unt]l if thickens and is perfectly
smooth. Add the salt and pepper. Simmer 5 minutes,
and stran fo remove the onion.
CARAMEL FOR C(»LORING NOUPS AND AUCES.
Melt 1 cu l) of sugar with 1 tbsp. of water in a fTing-
palL Stir mtil it becomes of a dark brow color Add
1 cu l) of boiling water, smmer l0 mbmtcs, aml bottle
when cool. This coloring is useful for many purposes,
nd is more wholesomc than browncd butter.
MOCK BISQUE SoUP.
1 pt. stewed tomatoes.
2 tbsps, flour.
½ tsp. soda.
1 tsp. salt.
1 pt. mflk.
2 tbsps, butter.
tsp. lepI)er.
Reserve ½ cup of the milk, put the remaindcr on to
cook in a stew-10an. Mix the flour with the c,ld lnilk,
Ij DOMESTIC .C1ENCE.
an,1 stir into the boiling milk. Cook for 10 minutes,
then add the salt, pepper and butter. S¢ir the soda into
the hot tomatoes and stir ½ minute, thên tub through a
strainer. Add the strained tomatoes to ghe thiekened
milk, and serve ag onee.
POTATO SOUP.
4 potatoes, medium size.
2 tbsps, minced celer)'.
2 tbsps, of flour.
¼ tsp. of pepper.
tsp. mincd parsley.
1½ pints of milk.
4 tbsps, mineed onions.
1 tsp. of salt.
1 tbsp. of butter.
Pare the potatoes, place on the tire in enough boiling
water fo covêr, and cook for 30 minutes. Reserve - cup
milk, put the remainder in the double boiler with the
onion and celery and ]:,lace on the tire. Mix the cold
milk with the flour and stir into the boiling milk. When
the potatoes are cooked pour off the -ater, mash them
until fine and light. Gra«ua]ly bêat into them the mi]k"
now add salt, pepper and butter, and tub the soup
through a sicve. Return to the tire and add thê minceJ
parslcy; simmer for 5 mhmtes aud serve immediately.
(The parsley may be omitted and celery salt substituted
for the minced celery.)
CELERY SouP.
1 hea4 celery.
1 pint milk.
1 tbsp. butter.
_ tsp. alt.
1 pint vater.
1 tbsp. chopped oniom
2 tbsps, flour.
sp. pepper.
Wash and scrape the celery, eut into inch pieces, put
if into the pint of boiling salted water and cook until
.cxP.s--.¢;c,s. 69
very sort. Iash in the water in which if was boiled.
Cook the onion with the milk in a double boiler 10
minutes and add if to the eelery. Rub all through a
strainer and put on fo boil again. Mclt the butter in a
saueepan, stir in the flour and eook until sm«»oth, but hot
brown, then stir it into the boiling soup. A,ld the salt
and pepper; sinmer 5 nfinutes and strain into the tureen.
Serve very hot.
EGGS.
While eggs are nuttious and valuable as fool they
should hot be used too freely, as they are a highly con-
eentrated form of food. The albumen (white) of egg is
one of the mosç valuable tissue builders. Mueh depends
upon the manner i which they are eooked. Eggs fried
in fat or hard boiled are very in, ligestible. Do hot use
an egg until if has been laid some hours, as the white
does hot beeome thiek till then and eannot be beaten
stiff. Eggs should be kept in a cool dark i»laee, and
handled earefully in or,ler to avoid nfixing the white
and yolk, whieh causes the egg fo spoil quickly.
]OILED EGG,.
Have the water boiling in a saucepan. Put in the eggs
and move to the back of the store n'lere the water will
keep hot, about ]î5 or 180 F., for from 8 to 10 mbmtes.
If the back of the store is too hot, more to the hearth.
The white should be of a soft, jelly-like consistency, the
yolks sort but not li,luid. An egg fo be cooked soif
should never be cooked in boiling water.
Cook eggs for °O miroites in water jus below tire
boiling point. The yolk of an egg cooked 10 minutes is
tough and in,ligestible; 20 minutes will make i dry and
mealy, when itis ,ore easily penetrated by the gastric
fluid.
POACHED EGGS.
Have a clean, shallow pan nearly full of salted and
boiling water. Remove the scum and let the water just
simmer. Break each eo'«, careful]y into a saucer and
slip ibgent]y into the waer. Dip the water over if
with the en,l of the spoon, and when a film has f,rmed
over the yolk an«l the white is like a soft j,.lly, take up
with a skimmer and place on a piece of neatly trimmed
toast. This is the mos wholesome way of cooking
for servig with haro or bacon.
OMELET.
Beat. the yolks of two eggs, add two t.bsps, of milk, 1
ssp. of sait and ¼ of a ssp. of pepper. Beat the whites till
stiffand dry. Cut and fohl them into the yolks till just
covered, ttave a elean, smooth omèlet pan (or spider).
When hot, tub well xvith a teaspoonful of butter; see
that t.he butter is ail over the pan, tm'n in the olnelet
and spread evenly on the pan. Cook until slightly
browned underneath, bcing careful hot to let it bm'n ; set
in a hot oven until dry on top. When dry thronghout,
run a knife round the edge, tip the p:m to one si,le, fold
the omelet and turn out on a hot platter. This may be
tflstr çl Educatin, Ontario
Historical Collection
RECIPESEGGS. 71
ruade by beating the whites and yolks together for a
plain omelet. A little chopped parsiey, a little fine
grated onion, a tbsp. or two of chopped ham, veal or
chicken may be spread on the omelet béfore fol,]ing.
CUP ÇUSTARDS.
1 pt. of milk. 2 eggs.
J cup of sugar. ½ ssp. grated nutmeg.
]3eat the eggs until light, then add the sugar; beat
again, add the milk and nutmeg, stir until the sugar is
dissolved. Pour into custard cups, stand the cups in a
pan of boiling water and then put the pan in the oven.
]3ake until the custards are set, or until a knife may be
slipped, into the centre withou anything a, lhering fo it.
When donc,, take them out of the water and stand away
fo cool. (This custard may be poured into a baking dish
and baked iii a quick oven until firm lu the centre.)
OILED CUSTARD.
1 pt. of milk. 2 eggs.
2 tbsps, sugar. tsp. vanilla.
Put the milk on in the double boiler, beat the sugar
and yolks of eggs together until light, then stir them
into the milk; stir until if begns fo thicken,
then take it fvm the tire; a,]d the vanilla alld stand
aside to cool. When cool, pour into a glass dish. Boat
the whites until stiff, a,ld three tbsps, of powdered
sugar ,q-a, lually. Heap them on a dinner plate and
stand in the oven a moment until slightly brown, then
loosen from the plate, slip off gently on top of the cus-
tard ; serve very cold.
7 DOMESTIC SCIENCE.
FRUIT.
If people would on]y realize the value of fruit in its
natural state, much of the time devoted to the prepara-
tion of pies, pu,ldings, etc., would be saved. Ail un-
cooked fruit should be thoroughly ripe and served fresh
and cold. Sometimes fruit is more easily digested when
the woody fibre has been softened by cooking than when
in its natural state, therefore a few simple recipes for
cooking ff'uit are given.
APPLESAUCE.
Pare, core and quarter 6 or 8 tart apples. $lake a
syrup with x cup of sngar, - cup of water, and a little
grated lemon peel. When boiling, a, ld the apples and
cook carefully ti]l they are just tender, but hot broken.
Remove them carefully, boil the syrup down a little and
pour it over the apples. (For serving with roast goose,
etc., cook the apples in a little water, mash until smooth,
dd sugar to taste.) -
CODDLED APPLES.
Pare fart apples of uniform size; remove the cores
without breaking the apples. Stand them in the botton
of a ,n-anite ket.tle, sprinkle thickly with sugar, eover
the bottom of the kettle with boiling water, eover elosely
and allow the apples to steam on the back I,art of the
store till tender. Lift earefully without breaking, pour
the syrup over them an,l stand away to cool (delicious
served with whipped eream).
RECIPES--FRUIT. 73
STEWOED PRUNES.
Wash carefully and souk in water an hour before
cooking, put them into a porcelain or granite kettle,
cover with boiling wter and let them simmer until
tender. A,ld a tbsp. of sugar for each pint of prunes,
nd boil a few moments longer.
CRANBERRIES.
Put 1 pint of cranberrics i, a granite saucepan, 1 cup
of sugar, 1 cup of water. After they begin to boil cook
10 minutes, closcly covered. (This may be t)ressed
through e sieve while hot, removing the skins, if desired
for a mould.)
STEWED RHUBARB.
Wash thc rhubarb (if young and tender it will not be
neeessary fo remove the skin), cut into pieces about 1
ineh long. To every lb. of rhubarb allow 1 lb. of sugar.
Put the rhubarb into a porcelain or granite kettle, eover
with the sugar, and stand on the back part of the tire
until the sugar melts. More forward, let simmer for a
few minutes without stin'ing, tm it out carefully to
{2OO1.
BAKED PEARS.
Take large, sweet pears, wipe them but do hOt remo'e
the stems. Stand them in an earthen bking dish, pour
around them a cup of boi|ing water, add 2 tbsps, sugar,
cover with another dish and bake slowly until the pears
are tender, basting occionally with the liquor. When
done, stand away fo cool in the dish in which they were
baked. When cold put them into glass dish, pour the
liquor over them and serve.
7-[ I)OMESTIC CIENCE.
]]AKED APPLES.
Pare and cote, without breuking, tart aII)i)les. Put
them into u shallow earthen dish, fill the cavities with
sugr, ,ld water to cover the bottom of the di.h. Bake
in quick oven till sort, bsting oft,_,n vith the syrui).
(Quinces may be baked in the s,une way. )
VEGETABLES.
Vegctables shouid be use,l very frcely, as they contain
saline substances which counteract the effect of too much
meafi, and are the chier somme of mineral supply for the
b,dy. In cooking vegetables, u common rule is to add
salt, while cooking, fo all classes ,q-owing above ground
(inc]uding onions), and to omit sali in the cooking of
vcgetables q'owing un, lergromd. In cooking vegetables
care must be taken to 1,reserve the flavor, and fo prevent
the waste of mincral matter.
CABBA(E.
Cut t sma]] hen,] o[ ca])bage in quartcrs, soak in co]d
water 1 hour, drain and shake d13-. R,-move tlte stalle,
or hard I)art, and chop the remainder rathcr fine. Put it
into stew-pan with enough boiling water fo cover, and
boil 20 minutes. Drain in u colander. Turn into a hot
dish, and I)our over it cream sauce or a little melted
butter, pei)i)er and salt.
CAULIFLOWER.
Pick off the outside leaves, soak in cohl salted water,
toi) downwards, for 1 hour. Tie if round with a I)iece of
RECIPES--VEGETA BLES. 75
twine to prevent breaking. Cook in boiling salted water
until tender, rcmove the string, tul into a bot dish with
the top up, cover with cream sauce or drawn butter
sauce. (When cold, it nmy be picked to pieces and served
in a salad.)
CELERY.
Scrape clean and cut the stalks into 2-inch pieces:
cook in salted water until tender, drain and cover with
a white sauce. The sauce shoul,l be ruade with the water
in which the celery bas been stewed.
]]OILED ]EETS.
Wash, but do not eut them, as that injures the color.
Cook in boiling water until tender. When cooked put
them into a pan of cold watr and rub off the skins.
They may be cut in slices and served hot with pepper,
butter and salt, or sliced, covred with vinegar, and
served cold. They may be cut into dice and served as a
alone or mixed with potatocs and other
salad, either
vegetables.
tEA\'S (DRIED).
Lima beans should be soaked in warm water over
night. In the morning drain off this water and cover
with fresh warm water. Two hours before neede,1 drain,
cover with boiling water and boil 80 minutes; drain
again, cover with fresh boiling water, and boil until
tender. A,ld a teaspoonful of salt while they are boil-
ing. When cooked drain them, add a little butter,
pepper and sait, or a cream sauce.
ASPARAGUS.
Wah tlae sparaus well in cold wter, reject the
tough parts, rie in t bunch or eut into pieces 1 inch long.
Put if in kettle, cover with boi]ing water, nd boil
until tcudcr. Put if in a co]an,]er fo drain. Serve with
melted butter, I»epper and sa|t, or with a, crea, m or drawn
butter sauce.
OSiOnS.
Scald in boiling wa, ter, theu remove tlae skins. Put
them la boiling salted water; when they bave boiled 10
minutes, change the water. Boil until ten«lcr but hot
until broken. Drain and serve with eithcr cream sauce
or butter, p,îpper and sait.
P« »TAT(»ES.
Wash and scrub with a brush. If ol,1, soak in col,1
v«ater aller paring. Put them in boiling water, when
al»out half cooked a,ld a tbsp. of salt. Cook until sort
but hot broken. Drain carefully. Expose the potatoes
for a minuLe to acurrent of air, tlaen cover and place on
the back of the store fo keêp hot, allowing the steam fo
escape.
RICE POTATOES.
Press the cooked potatoes through coarse stminer
ito the dish in hich they are fo be served.
[ASHED POTATOES.
To 1 pinb of bob boile,l pota.toes, a,ld 1 tbsp. butter.
½ tsp. of salt,} ssp. of white pepper and hot milk or creara
fo moisten. Mast in tire kettle in which they were
boiled, best v«ith a fork until they are light and creamy.
Turn lightly into a dish.
RECI I'ESVEGETABLES. 77
POTATo PUFFS.
Prepare as for mashc,1 potatoes, addinff a |ittle chopped
pm-zley or celery sait if the fltvor is likcd. Beat 2 eggs,
yolks and whites separately. Stir the beatên whites in
carefully, shape into smooth bal]s or cones, brush ]ightly
with the beaten yolks, and bake in a moderately hot
oven until brown.
CREAMED POTATOES.
Cut cold boiled potatoes into rhin slices. Put them
in a shallow pan, cover with milk and cook until the
potatoes bave absorbed nearly ail the milk. To 1 pint
of potatoes, add 1 tbsp. of butter, ½ tsp. of sait, ssp. of
pepper and a little chopped parsley or onion.
BAKED P« }TATOES.
Select smooth potatoes of uniforln size, weush and scrub
well. Bake in a hot oven about 45 minutes or until sort.
Break the skin or puneture with a fork to let the stealn
eseape and serve at once. This is the most wholesome
method of eooking 1,otatoes, as the lnineral matter is
retained.
FRIED P, }TATOE.
Pare, wash and eut into slices or quarters. Soak iu
cold salted water, drain and dry between towels. Have
sufficient fat in a kettle fo more than cover the potatoes.
When if is very hot drop the potatoes in, a few af a
rime, so as not ix) reduce the heat of the fat too quickly.
When brown, which should be in about 4 or 5 minutes
for quarters and about 2 milmt.s if sliced, drain and
sprinkle with salt.
î8 DOMESTIC SCIENCE.
TOiArOES (RAW).
Seald and peel sometime before usiug, place on iee.
and serve with salt, sugar and vinegar, or with a salaud
dressing.
CALLOPED TOMATOES.
Scahl and peel as many tomatoes as required. Butter
a deep dish and sprinkle with fine bread or cracker
crmnbs, then a |ayer of sliced tomato, over this sprinkle
a little salt, pcpper and sugar; then add a layer of bread
crumbs, another of tomatoes, sprinkle again with salt,
pepper and sugar : put bread crumbs on the top, moisten
with a little melted butter, and bake until brown.
TEWED TOMATOES.
Pour boiling water over the tomatoes, remove the
skins and the hard green stem, cul iuto quarters or slices
an,1 stew in a granite kettle until the pulp is soft, add
sait, pel)per, butter and a little sugar if desired. If too
thil the t,»,nato may be flfickeled with crumbs or corn-
starch wet in a little cold water.
PINACH.
lick over carefu)ly, discardingall decayed leaves.
Wash thol'oug]dy, then place in a pari of cold water, let
stand for a few minutes. Drain and put in a large
kettle with .iust enough water fo keep iL from burning.
Cook very slowly until tender. Drain and chop fine, add
1 tbsp. of butter, a tsp. of salt, a ssp. of pepper. It may be
served on toast(hot) or garnished with hard boiled egg's.
RECIPES--VEGETABLES. 79
CARROTS AND TURNIPS.
Carrots as a vegetable for the table are more palatal)le
when young and tender. They should be washed and
scraped, boiled until tender, and served with butter,
pcpper and salt or a white sauce. Turnips contain little
nutriment; having no starch, they are very suitable for
cating with potatoea They rt«luire more salt than anv
other vegetable, and should be served with fat meat.
corned beef, roast pork or mutton. Tunils shoul,l be
washed, pared, cut into slices or strips, boiled until
tender. Drain, mash and season with pepper and sa]t.
PEAS (GREEX).
Wash the pods, which should be green, crisp and
plump, before shelling, then the peas will hot require
washing. Put the peas into a strainer or colander and
shake out all the fine particles. ]oil until tender.
When nearly done add the salt. Use little water in
cooking, when they may be served without draining"
season with a little butter, pepper and salt. If drained,
serve eiiher d5 with butter, pepper and salt, or with a
white sauce.
GREEN SWEET ÇORN.
Remove the husk and silky fibre, cover with boiling
water (the flavor is improved by adding a few of the
clean inner husks) and cook, if young and tender, from
l0 fo 15 minutes. Try a lernel and take up the corn
cm soou as the milk has thickened and the raw faste
is dcstroyed.
80 DOMESTIC ,SCIENCE.
SALADS.
FRENCH DRESSING.
3 tbsps, of olive oil. I ½ SSl,. of pepper or speck of
tsp. of salt. ] cayenne.
I tbsp. vinegar.
Mix these ingrèdicnts together and S-l'Ve. This makes
particularly good dressing 5»r lettuce or vegetable
sala,ls.
,"JA LA D DRESSING.
the dressing.)
[AYONNAISE
½1,t. of olive oil.
1 tsp. mustard.
tsp. sal.
Yolks of 2 uncooked eggs.
DRESSING.
I tbsp. lemon juice.
I tbsp. vinegar.
½ tsp. sugar.
A speck of cayenne.
Put the yolks of the eggs into a cold bowl, stir in the
,lry ingredients, beat well, using a silver or small wooden
spoon. Then add the oil, drop by drop. When the mix-
½ cup vinegar. 2 eggs.
1 tbsp. sugar. ½ tsp. mustard.
½ tsp. sait. A speck of cayenne pepper.
½ cup cream.
Beat the eggs well, mix the sugar, salt, mustard and
pepper together, add to the beaten eggs, then add the
vinegar. Place the saucepan on the range in a pari of
boiling water. Stir constantly until the dressing be-
cornes thick and light. Take from the tire and turn into
a cold bowl at once fo prevent curdling. Beat thc cream
to a thick froth and stir it into the cold dressing. (When
cream is not available use the saine quantity of milk,
previously thickened fo the consistency of cream with a
little cornstarch, add a tsp. of butter; when cold, add to
RECIPES--SALADS.
tm'e gets so thick that itis difficult to stir, add a few
drops of the vinegr to rhin it. Continue stirring in the
oil and vinegar alternately until all are used, when if
should be very thick; add the lemon juice Iast and beat
for a fcw minutes longer; a cupful of whipped crcam
may be stirred into this dressing belote using. (The
following rules must be observed in order fo insure
success: (1)fo beat the yolks and dry ingredients until
thick; (2) to ad.1 the oil only in drops af first; (3)
always beat or stir in one direction, reversing the motion
is apt to curdle th drcssing.)
LETTUCE ALAD.
Choose cri.p, fresh lettuce, wash clean, let it remain
for a little time in c«»ld or ice water, «|l'ain thoroughly,
break or tear the h_,aves into convenient pieces, dress
with a Freneh or cooked dressing ; serve at, once, cold.
POTATO ALAD.
1 pt. cold boiled potatoes. 1 t.p. finely chopped onion.
½ tsp. salt. 1 sp. pepper.
½ cup cooked dressing. Or the French dressing, as given.
Cut the potatoes into pieces about the size of dice, mix
the seasonin wiCh the potatoes, tuu into a dish in
alternate layers of potatoes and dressing, having a little
dressing on top. Ganfish with parsley, and allow fo
stand ai least an hour in a cold place before serving, so
that the potatoes may absorb the scasoning. (Cold boilcd
beets cut into cubes umy be addcd in alternate ]ayers
with the_ potatoes in this recipe, using a little more
dressing.)
6
TOMATO SALAD.
Peel the tomatoes (without scalding) and put them on
ice until very cold, have crisp leaves of lettuce which
have been washed and dried. When ready to serve, cut
the tomatoes in halves, place one-half on a leaf of lettuce
(the curly leaves being the best), on this put a tbsp. of
mayonnaise or cooked dressing, and serve immediately.
CABBAGE ALAD.
Cabbage or celery may be use«l as a salad by cutting
rather fine, allowing it fo get cold and crisp, and serving
with a cooked or French dressing. Indeed almost any
vegetable may be used for a salad. Strig beans,
asparagus, cauliflower, which hure bee cooked, arc
suitble for sala,l, either alone or in combinatio with
asturtium, cress, hard boiled e«s etc.
CHICKEN .A LAD.
One pint each of col,1 boiled ,,r roastc, l chicken an,l
celery. Cut the chicken into ¼-inch dice, scrape, wash
and cut the celer, into dice, put the ccle in a napkin
and lay on the ice for 10 or ]' minutes; season the
chickea with vinegar, salt, pepper an,1 oil (or the Freuch
dressing-oil may be omitted if the flavor is not aoweeable,
substituting cream or mclted buttera. Add the celery to
the seasoned chicken, add half the dresshg (using either
a cooked or nmyommise), heap in a dish, add the re-
maindc of the dresing, garnish with the tiny bleached
celerv le.ves or small curly lttuce leaves. (A few cal0ers
and a haM boiled egg may be used as . garnish if
desired.)
RECIPES--CEREALS. 83
In summer the chicken may be served on a tender
lettuce leaf, adding a spoonful of dressng, and serving
very cold.
FRUIT SALAD.
4 oranges. [ 4 bananas.
1 cup water. I Juice of 2 lemons.
; package gelatine. 1 . cup sugar.
Dissolve the gelatine in the water, add the sugar and
lcmon juice, strain and pour over the orangcs and
bananas, which have been peeled and sliced and placed in
alternate layers in a mould. Set away fo cool. When
needed, turn out and serve. Gmish with Malaga
grapes, chcrries, currants, or any suitable fruit.
CEREALS.
All cereals require thorough cooking, because of the
starch in them, also to softn the woody fibre. £No
matter what the cereal product may be, it should be
cooked hot less than three-quarters of an hour, and better
if cooked longer.
(ATMEAL P« )RRIDGE.
1 pt. of boiling water. [ ½ tsp. salt.
cup of oatmeal.
]e sure fo have the water boiling. Sprinkle in the
oatmeal slowly, stirring all the time. Ad«l the salt, and
more back or set in a vessel of boiling wat;.r where t
wll cook gently for 1 hour. Do not star the porri,lge
after the first 5 minutes.
All porridge (or mush) is ruade on the saine principle.
J DOMESTIC S¢2IENCE.
CRACKEI) WHEAT
Should be cooked at ]east 4 or 5 hours.
CORNMEAL
Should be cooke,l an hour or more.
I) ICE.
Wash 1 cup of lace. Have 2 quarts of water, with l
tbsp. sait, boiling rapidly. Sprinkle in the lace gradu-
ally, when you have it ail in cover the kettle and boil 20
minutes. If too thick add a little boiling water. Test
the grains, and the moment thêy are sort, and before the
starch begins fo cloud the water, pour into a colander to
drain. Stand it5 in the oven a few minutes to dry,
leaving the door open. Turn carefully into a heated
dish and serve without a cover. (Do not stir the rice
while coking )
I{ICE CR(}QUETTES.
I pint of milk. ½ cup of rice.
4 (l. } tbsps, of sugar. tsp. vanilla.
½ cup raisins. Yolks of two eggs.
Wash the lace and put it into the boiling milk in a
double boiler. Cook mtil very thick; add the yolks of
the eggs and the sugar, beat thoroughly. Take from the
tire, add the vanilla and the fruit, which has been well
floured. Turn out on a dish to cool, vhen cold form in
pyramids or cylinders" dip first in beaten e« then in
fine bread crumbs and fry in deep, boiling fat. Put a
little jelly on the top of each croquette, dust the whole
with powdcred sugar, and serve with vanilla sauce or
cream and sugar.
RECIPES--MACARONI. 5
BAKED 1 ICE.
Wash .x., cup of rice, turn into buttered pudding dish,
add 2 tbsps, sugar, q'ate ¼ of a small nutmeg, add 1 qt. of
milk, bake slowly for at least l - hour.
FARINA.
1 pit of milk. I 3 level tbsps, of fal'iiaa.
Put the nfilk in the double boiler, when the milk boils
add the salt, then sprinkle in the farina, stirring ail the
while; beat the mixture well and cook for 30 minutes.
Serve with cream and sugar. (This may be ruade into a
pudding by adding an egg, 2 tbsps, sugar, tsp. valSlla,
baking in the oven until brovn.)
MACARONI.
Macaroni is quite as valuable as bread for food, and
shoul,l be used very freely.
«»ILED 3I CARONI.
13reak the macar«mi in pieces abolit 2 inches log.
Have boiling water, a,l«l tsp. of sait; throw in the
macaroni and boil rai,idly 30 minutes, put it into a
colander to drain, return to the kettle, tub tbsp. of
butternd flour together until smooth, add either milk
or water until the sauce is as thick as rich cream. Cook
if ïew minutes before pouring over the macaroni, and
serve (add sait fo taste).
IACAR(}NI WITH "I'(»3IATO ,AUCE.
¼ lb. macaroni. I 1 tbsp. flour.
1 tbsp. butter. [ 1 cup stewed tomaoes.
Sait and pepper to tazte.
SG DOMESTIC SCIENCE.
Hold the long sticks of macaroni in the hand ; put the
end into boîling sa]ted water, as it softens bond and coil
in the water B ithouL breakiug. Boil rapidly 20 minutes.
When done put it in a colartder to draitt. Put the butter
in a saucepan to melt, add fo if the flour, mLx until
smooth, then add the tomatoes (which bave been strain-
e,l), stir carefully until iL boils. :Pour over the hot
macaroni and serve aL ouce.
)IACARONI AND CHEESE.
lb. of macaroni. { pt. milk.
lb. grated cheese. I 1 tsp. butter.
,Salt and white pcpper to faste.
Broak the macaroni in pieces about 3 inches long.
Put it iuto I)lenty of boiling watur. A,ld 1 tsi). salt and
boil rapidly 25 minutes; drain, throw into cold water ix)
blanch for l0 minutes. Put the milk into the double
boiler, add fo iV the butter, then the nmcaroni w],ich has
becn drained, and cheese ; stir until heated, ad,1 the sait
and i,el,ler, and serve. (The macaroni may be 191aced in
a baking dish in alternate layers with the cheese, sprin-
kling each laycr xvith I)ei)per and salt, pouring the milk
over the toi), cutting the butter in sn,all bits distributed
,ver the top, and bake until brown in a moderately quick
ox'ell.)
CHEESE.
CttEESE SOUFFLE.
lb. of cheese.
ssp. of soda.
A speck of cayenne.
tbsps, flour.
½ cup of railk.
1 tsp. mustard.
2 eggs.
2 tbsps, butter.
RECIPES--BEVERAGES. 87
Put the butter in a saucepan, when melted stir in the
flour, add the mi]k slow]y, then the sa]t, mustar,1 and
cayenne, which bave been mixed together. Add the
yolks of the e,,s which have been well beaten, hen th
grated cheese ; stir all together, lift from the tire and set
away to cool. When cold, add the stiff beaten whites,
turn into a buttered dish and bake 25 or 30 minutes.
Serve immediately.
WELSH PtAREBIT.
¼ lb. cheese. ¼ cup creara or milk.
1 tsp. mustard. _ tsp. sait.
A speck of cayenae. 1 egg.
1 tsp. butter.
Grate the cheese, put it with the milk in the d«mble
boiler. While this is hcating, make some toast. Mix the
mustard, salt an,] pepp«-r, add the egg and beat wcll.
When the cheese bas mclted, stir in the egg and butter,
and cook about two minutes, or until it thickens a little,
but do not let it cure. Pour it over the hot toast and
serve at once.
BEVERAGES.
In making tea, the following rules should be observed.
The watcr should be freshly boiled. The teapot, which
should be of eaf'then or china (never of tin), shoul,1 be
scalded and heated before putting in the tea. Pour on
the boiling water and cover closely, and let stand for
3 or 4 minutes before using. 'ever, under any circum-
88 DOMESTIC SCIENCE.
stances, allow tea fo boil. The usual proportion is a
small teaspoonful of tea to 1 cup of boi]ing water, but
this is too strong for general use.
CO:FEE.
Coffee lnay be ruade in various ways; by tiltering,
clarifyingwith an egg, or ruade with cold water. A
common rule for lnaking coti:e is as follows: 1 haping
tbsp. groun,1 cofle to 2 cups of frcshly boiling xvatcr, 1
egg shcl]. Scald the coflbe-pot, put in the coflbe and the
egg shll, ad,1 the boiling watr, cover and boil just 3
milmtes. B,.fore serving, a,l,l a tbsp. of col,] watcr; let
stand f,»r a few minutes bcf,»rc using.
ÇOFFEE 3[ADE WlTtt AN EGG.
1 egg is sufficient to clear 1 cup of gl'ound coffee ; if a
smaller quantity be dcsired, hall the e,tt may be used.
A,ld ½ eup eold water fo the portion of egg fo be use, l.
and ½ eup of gn',mn,l eoffee. Beat well, put if in the
eoffee-pot, add 1 q. of b,)iling water, an, l l»)il 3 minutes.
3I«»ve baek where if will keep hot, but hot boil, for 10
minutes. Pour out a little and pour if baek again fo
elear the si»out before serving.
Cocoa.
I 1,t of milk. I 2 ¢1. tsp. of cocon.
3 tbsps, of water.
Put the mi]k in the double boilcr and set on the tire,
mix the cocoa fo smooth paste witll the cold water.
When the milk boils, add the cocoa and boil for 1
minute. Serve very hot. If lnore water and less milk
be used, allow little more cocoa.
RECIPES--SOUPS. 89
SOUPS.
Soups may be divided into two classes, soup made with
stock, and with milk. As soup should form part of
the regular daily diet, and may be ruade from the
cheaper materials, it is absolutely necessary that every
housekeeper should understand the art of nmking it
l»roperly.
In the first place if is well to know what may be used
in the process of soup making. The first an«l most im-
portant step is to prepare the stock. For this purpose
h,zve a large eal'then bowl or "catch all," as some teachers
call it. Into this put all the bones, trimmings, bits of
steak or chop and gravy which hts been h'ft over. Keep
in a cold place. When needed, cover with col,1 water and
sinmmr 4 or 5 hours; strain and set away fo cool. When
col,l, remove the fat wMch will bave forme,1 a solid coat-
ing on the top. The stock is now ready for use. By
saving the remains of vegetables cooked f,,r the table,
t}e outer stocks of celer3, a hard boiled e¢,,,, etc., a very
palatable and nutritious soup may be ma«le at a trifling
co,t. In familles where large quantities of meat are
used, there should be sufflcient mateial without
buying meat for soup. If is noç necessary to bave all
the ingredients mentioned in some recipes in order fo
secure satisfactory results. It will, however, be necessar 3-
to understand soup flavorings, so as to know which ones
may be left out. Stock ruade from the shin of beef, or
from the cheaper piec:s which contain the coaler fibre
and gristle, require long, slow cookin/g (sec Metho, ls).
Never soak meat in water bcfore cooking in any form.
Wipe carefully with a damp cloth bef,,re cutting or pre-
90 DOMESTIC SCIENCE.
paring for use. For soup break or saw the bones into
small pieces, and for each pound of meat and bone allow
1 qt. of col«l water. Cover the kettle closely and let it
heat slowly until it reaches the simmcring point, when
it should be moved back and kept at that deq'ee for
several hours. Soup should never be allowed to boil
hard. The scum which rises fo the surface is the albu-
1,mn an,l juices of the meat, and should not be skimmed
off: If the kettle is clean, and all impurities removed from
the meat, there will hot be anything objectionable in the
scun Stock must always be allowed to reman until
cold, so that the ftt may be removed before using.
A strong, greasy soup is rarely relished, and is one of
the principal reasons why so many people «lis]ike this
valuable article of diet. I)o hot add sait to the meat
which is bcing prepared for stock until a few minutes
before removing from the tire. Salt hardens the water
if added at first and makes the tissues more difficult to
dissolve. Stock may be kept for severa| davs by occasion-
ally brindng it to the boiling point. This is not neces-
sary in wintr if it is kept in a cold place.
VEGETABLE SOUP.
If
1 qt. stock. 1 ssp. pepper.
cup each chopped turnil» cup each of onion, carrot.
and cabbage, celery (chopped).
l tsp. sugar. 1½ tsp. salt.
all these vegetables are hot available, a little
macaroni, rice or barley may be added. Chop all the
ve(jetables very fine, cabbage or onions should be par-
boiled 5 minutes, drain carefully. Put ail the vegetables
together, cover with 1 qt. of water and simmer until
RECIPES--SOUPS. 91
tender, then add the sck, the seasoning, and allow it fo
simmer about 10 minutes. Serve without straining.
1 pt. of cannêd or
tomatoes.
½ tsp. sait.
1 tsp. sugar.
1 tbsp. butter.
Tc)MATO SOUP.
stewed
2 whole cloves or ½ bay leaf.
1 pt. of atock.
½ ssp. pepper.
i tbsp. mincêd oni,,n.
1 tbsp. flour or cornstarch.
1 large Spanish onion.
1 qt. stock.
1 tbsp. flour.
A speck of cayenne may be added if desired.
Put the tomato and stock iii a saucepan and t on the
tire. Cook the vegetables in the butter for 15 minutes;
then press out the buttor and put the vegetables in the
sou& Int.o the butter remaining in the pan put the
flour and stir until smooth, then add to the sou& Allow
all to simmer for 20 minutes ; strain and serve.
PLIT PEA
1 pt. of split peas. [ 1 qt. of stock.
1½ qt. of boiling water. [ Sait and pepper to tastê.
Wash the peas in cold water (rejecting those which
float) and soak them over night. In the morning ,h'ain
the water off and cover them again with 1 qt. of the
boiling watr. Boil until tender, about 1 hour. Now
add the stock and 1 pt. of the boiling water. Press the
whole through a sieve; wash the soup kettle, retm3 the
soup, boil up once, add salt and pepper and serve with
croutons. Dried pea soup may be ln«de in exactly the
saine manner, using 1 pt. of dried peas instea, l of the
split ones.
ONION SOUP.
] 2 tbsps, butter.
Sait and pepper to tastê.
92 DOMESTIC SCIENCE.
Peel and chop the onion. Put the butter in a frying-
prm, a,l,1 tbe onion, and stir until a nice brown. Put
the stock on to boil. Skim the onions out of the butter
and ad,1 them fo the sck Stir 1 tbsp. of flour into
the remaining butter, thin with a little of the stock, put
all together, an,| simmcr for 20 minutes. Add salt and
pepper, and it is réady to sérve.
IACARONI
1 qt. clear soup. I 5 sticks mcaroni.
l tsp. sait.
I
Break the macaroni into small pieces and throv if
into 1 quarL of t»Aling ,,rater containing the tsp. of
sait. Let iL boil uncoerèd 25 minutès. Drain off the
watér and add tbe macaroni to the hot stock, cover and
cook slowly for 10 o," 15 minutes. A little more season-
ing may be ad,le,1 if desire,1.
1 pt. oysters.
½ pt. cold water.
tsp. pepper.
Salt to taste.
( }YSTER «
1 pt. milk.
2 (I.) tbsps, flour.
2 tbsps, butter.
Put a strainer over a bowl and turn the oysters into
it. Pour the water over the oysters and stir with a
spoon until all the liquid bas passed through the strainer.
Reserve ½ cup of the milk, pouring the remainder into
the double boiler, set if on the tire. Put the oyster
liquor in a stewpan, and heat slowly. Mix the cold milk
with the flour, and stirring into the boiling milk; cook
for 10 minutes. When the oyster liquor boils, skim it
When the flour and milk have cooked for 10 minutes,
add the oysters, butter, salt, pepper and oyster liquor.
RECIPES--SOUPS. 93
Cook until the oysters curl on the edge and are plump.
Serve at once.
BEAN ,Soue (WITHOUT STOCKS.
1 qt. dried white beans. I 2 qts. water.
1 large tbsp. butter. [ Sait and pepper fo taste.
Wash the beans, cover them with water, and soak
over night. Next morfing drain, put them on fo boil
with 2 quarts of fresh cold water. As soon as they corne
to a boil drain this water off and throw if away. Cover
again with 2 quarts of fresh boiling water, add I ssI). of
soda, and boil until sort. Press the beans through a
sieve, return to the kettle, and if too thick add enough
boiling water fo make the soup about the consistency of
cream. Ad,l the salt, pepper and butter, and serve.
3[inced onion, carrot, or celery frie,1 in a little butter or
dripping, m,d ad,led to this soup before straining,
implx)ves the flavor.)
2 lbs. lean beef.
1 small onion.
A sprig of parsley.
1 qt. cold water.
]OUILLON.
1 stalk celery, or ½ tsp. celery
seed.
1 bay leaf.
Remove ail the fat and chop the meat very fine. Put
it into the soup kettle with the water, bay leaf, parsley,
onion and celery. Cover the kettle closely and place it
in the back part of the range for 2 hours. The:l luove it
over and let it corne to a boil; skim at the fit'st boil.
More back and simmer gently for 4 hom's. Strain,
return to the kettle, add salt and pepper. Beat the
white of one egg with ½ cup of cold water until
thoroughly mixed. Wash Lhe egg shell, mash it and add
fo the white. Now add the white, shell and water to
the boili/lg bouillon ; let it boil hard for l0 minutes, then
throw in ½ cup of cold water and boil 5 minutes lo/lger.
Take the kettle off the tire, strain through a flannel bag,
tdd salt to taste, and color with caramel. (Ste recipe for
cartmel.) This is an excellent preparation for invalids.
FISH.
Fish is an invalutible article of food. If provides
variety in diet, md while lcss stimulating than meat, is
usually more easily digcsted. Fish shold be perfectly
fresh and thoroughly o»oked. The most wholesome as
wcl as the most palatal»le methods for cooking fish are
broiling and baking. The tle.h of fresh fish is firm ad
will/lot rctain the imprcss of the finger if pressed into it.
The eyes shou]d be bright and g]assy, the gills red and
fu]l of bloo,1. Fish shoul,1 be clcane,1 as soon as possible
and thoroughly wipcd with a cloth wet in salt water, and
shouhl be kept in a cool place. Do /lot put it near other
food such as milk, butter, etc., as they wi]l absorb the
odor.
]ROILED FISH.
Rub double broilr we]l with piece of suet before
putting in the fish. Lay the fish fiat so that the flesh
side will be cxposed on one side of the broiler a/ld the
skin on the other. Broil carcfully, as the skin side
burns very quickly. A fish weighi/lg 3 lbs. will take
about 25 or 30 minutes fo broi]. When cooked st)rinkle
with sa] and pepper, and serve very hot.
RECIPES--FISH. 95
BAKED FISH.
1 cup cracker or bread crumbs. 1 tsp. chopped parsley.
1 ssp. salt. I ssp. pepper.
1 tsp. chopped onion. cup melted butter or dripping.
Clean, wipe and di T the fish, rub with salt; fill with
stuffing and sew or tic carefully. Rub ail over with
butter (or dripping), salt and pepper, dredge with flour,
put it into a hot oven; baste when the flour is brown,
and often afterwards. Remove carefully from the pan
and place upon a hot platter.
SCALLOPED FlStt.
Pick over carefully any renmants of cold boiled or
baked fish, put into a shallow dish in alternate layers
with bread crumbs and cream sauce. Cover with crumbs
and bake till brown.
ALT FISH ]ALLS.
1 cup salt fish. 1 pint potatoes.
1 tsp. butter. 1 egg, well beaten.
ssp. pepper. M,»re sait if needed.
Wash the fish, pick in pieces and free from bones.
Pare the potatoes an,l cut in quarters. Put the potatoes
and fish in a stewl,an and cover with boiling water.
Boil until the potatoes are tender Drain off ail the
water; mash and beat the fish and pot,toes till very
light. Add the butter al,d pepper, and when slightly
cooled add the eg. Lift in a tbsp. and drop into
smoking hot fat 1 n,inute, drain on brown paper; they
may be formed into halls and browned in a very hot
oven.
96 DOMESTIC CIENCE.
MEAT.
(Sec Amlysis, Ch«p. V).
Au meat is composed of several substances, iïbrine,
albumen, gelatin, fat and the juices, it is necessary fo
mdcrstand the various methods of cooking in order t
secure the besç results. Meat has its season as well as
n,a,y other foods. Pork is better in autumn and
wintr ; veal in the spring and summer ; fowl in autumn
avl winter; lamb in the summer and autumn; ,,utton
a,d beef l,,ay be used any time. Ment sl,ould hot be
allowe,1 to remain in the paper in wh|ch it cornes from
,mrket, as it absorbs the juices and il,jures the flavor.
Wipe all over with a clean wet cloth. Examine carefully,
rcmove any tai,ted or unclean portions and keep in a
clean, cool place until requ]red. Good beef should be a
brigt red color, well mixed with fat, and a layer of fat
on the outside; the suet should be dry and crumble
easily. (Sec meaç diagrams for differeat cuts.) Mutton
shou],l bave an abundance of clear, wh|te fat, the flesh
finWgrained and a bright red color. Tl,e fat of veal
shouhl be cler and wh|te, the lean pink, and should
always be thoroughly cooked. Pork is more indigestiblc
when fresh than when cured, as in bacon and haro.
Fresh pork should be firm, the fat wh|te, the lean a pale
ROXST OF BEEF.
Wipe, frira, and rie or skewer into shape the eut for
roasting. If there be a large piece of the flank, eut it off
and use for soups or stews. If you wish o toast if, turn
it un,lerneath and fasten with a skewer. Lay the meat
on a rack in a pan, and dredge al] over with flour. Put
RECIPESMEAT. 97
on the top of a rost 2 or 3 tbsps, of dripping or pieces
of the fat; put if in a very hot oven af first. After the
outside has beeome seared, check off the heat and allow
to eook slowly, basting frequently. (Sec rime table for
baking.)
]ROILED STEAK.
Trim the steak free from all suet (save all trilnmings
for stews or the stock pot). Put the neat plate to warin,
grease the broilcr with a little of the fat. See that the
tire is clear. Put the steak on the hot broiler and place
if over the tire, turning every 10 seconds. It will take
about 8 minutes if the steak is 1 inch thick When
done, place if on the hot plate, dredge if with sait and
pepper; turn over and season the other side. Serve
immediately.
IAN-]ROILED STEAK.
When the tire is hOt suitable f,,r broiling, heat the
frying pan until smokilg hot; trim the steak as for
broiling, place firmly on the hot pn, turn frequently as
in broiling, with a broad knife or pancake turner ; never
insert a fork, as if allows the juice to escape. It will
cook in 10 minutes. Season, and serve the saine as
broiled steak. If a gravy is dcsired, fry a little of the
suet and trimmings in the pan--after the steak has
been removed--until brown, lift out the ment or suet,
ad,l 1 tbsp. of flour, stir until brown, add pepper and salt
to taste, then add 1 teacup of boiling water. Cook for
2 or 3 minutes and strain over the steak.
HAMBURG STEAK.
1 lb. of steak from the upper side of the round, or any
piece of lean beef free from gristle ; chop very fine, add
7
98 DO,IESTIC SCIENCE.
1 tbsp. of onion juice (or finely minced onion), ½ tsp. salt,
½ ssp. black pepper, mix well together; dip the hands in
cold water, take 2 tbsps, of the mixture and form with
the hands into small round cakes. Hve the frying pan
very hot, put in 2 tbsps, of dripping; when hot, put in
the steaks, brown on both sidesr they may be pan-
broiled. Place them on a hot dish, add a tbsp. of flour
to the faç rem:dning in the ptn, mix until smooth and
brown; add a cupful of boilig water, stir until it
boils, add pcI, l»er ad salt fo taste, and pour over the
steak.
]-EEF TEW WITH DUMFLINGS.
2 lbs. of lcan beef (cheaper cuts). Cut into pieces
about 1 inch square, dredge with fl«ur. Put 2 tbsps.
of dripping into a frying pan ; as soon as if is very hot
put in the meat und shake or stir until nicely browned.
Skim out the meat and put it in a saucepan. Add 1
tbsp. of fl,ur fo the dripping remaining in the pan, mix
and add 1 quart of boiling water; stir over the tire until
if boils, then strain if over the meat; add one small
onion, pepper and salt to faste. Cover the saucepan
closely and let if simnl.r for 2 hours. M«,ke the dump-
lings loy sifting 1 I)iut of fiour, to which has been added
2 tsps. baking powder. A, hl ¼ tsp. salt and enough milk
fo make a sort d,ugh. Lift the dough in spoonfuls,
placing thêm over the meat, cover quickly and let boil
l0 minutes. Do n,,t uncov,.r the saucepan while the
dumplings are cooking or they will fall immediately.
Be careful not fo allow the stew fo burn while the
dumplings are cooking.
RECIPES--IIEAT. 99
POT ROAST.
Trim off the rough parts of a brisket of beef or any of
the cheaper cuts. Place it in a kettle over a good tire;
brown on one side, then turn and brown on the other;
add 1 pint of boiling water, cover closely and simmer,
allowinff 20 miroites fo evry pound. Add pepper and
salt when the meat is nearly donc.
[RAISED BEEF.
From 4 to 6 lbs. of beef from the lower part of the
round or rump. Tqm and tub well with sait, pepper
and tour. Chop 2 small oui,ms and fT until light
brown in pork fat or dril»ping; skim them out and put
them into the pan in which the me.af is fo be braised,
flmn brown the meat ail over, a, lding more fat if nee, led
(this may be donc in a very hot ovcn). Put the meat
into the pan, on skewers to keep it fr«m sticking, with
the onions aroun, l it. A,hl 1 qt. of boiling water, cover
closely, puttiug a brick or heavy weight on the cover to
keep it down, and coek in mo, lcrate oven 4 hours,
bting ocsioually. Turn once and add more water as
it evaporates, so as to lmve 1 pt. left for gravy. When
nder take up fle meat, renmve the fat, a,hl more sait
and pepper, and if likcd, a little lcm,,n juice or tomato
may be added. Thicken with 2 tbsl»S, of flour wct in a
little cold water. Ck 10 minutes and pour the gravy
over the meat. Any tough meat may be cooked in this
HASH.
Take auy pieces left of cold ast, steaks or stews,
chop vevy fine; take 1 tbsp. butr or dripping, 1 tbsp. of
tour, stir together in hot frying pn, when brown dd
I00 DOMESTIC SCIENCE.
1 cup boiling water ; add 1 tbsp. chopped onion, pepper
and salt fo faste, let simmer for 10 minutes, then add the
meat, stir until heated thoroughly and serve on toast.
COI¢XED BEEF «)R SAUSAGE HASH.
1 pi. hasheel corn beef or 8ausage. I pi. of hashed laotatea.
1 tsp. sait. tsp. pepper.
l tl»sp, butter or dril0ping. cup of milk.
(,)mit the milk if aausage is used).
Mix the potato and meat, season with the pepper and
salt, add the milk and stir lightly. Put the butter or
dripping hto a h,t frying pan, when ,nelted put in the
hash, spread if lightly a,l evenly, but do hot stir it.
Cover the pan and set where the hsh will cook slowly
for 10 or 15 minutes. More over fo a botter part of the
stove and let if remain until a rich, brown crust bas
formed on the bottom. Fold over and serve on a hot
dish.
MUTT«»N]3OILED L6 oF MUTTO.
Wipe the leg with a damp towel. Dus a eloth with
flour and wrap the leg up with i. Put if into n kettle
of boiling water and simmer gently 20 minutes every
poun,l; add salt v,hen the leg is nearly done. When
eookê,l remove the eloth earefully, garnish with parsley
and serve with eaper sauce. Save he liquor in whieh i
was boiled for broth, stews, etc.
IRISH STEW.
3 lbs. of the neck of mutton. 4 potatoes cut into dice.
4 good sized onions. 2 qts. of waer.
Sal and pepper to taate.
('ut the meat into small pieces, cover with the water,
which should be boiling, add the onions sliced, and
RECIPES--MEAT. l 01
simmer gently for 3 hours. About ½ hour before the
mcat is donc add the potatoes, season with pepper and
salt, and scrve.
To tJAKE OR ROAST A (UARTER OF LAMB.
Wipe the meat with a damp cloth, place lu a baking
pan, dredge with peI,per, put 1 tsp. of salt in the I)an,
add just enough water to keep the pan from burning
until enough of its own fat has fricd out to use for
basting. Baste af least evcry ]0 minutes; allow 15
minutes to every pouwl in very hot oven. Serve with
mini suuce.
LAMn CHoPS
Are broiled or pan-broiled the saine as beefsteak.
VEAL--VEAL CUTLETS.
Have the cutlets about ¼ of au inch thick, dredge with
salt, pêpper and flour. Put a tbsp. of dripping in a fry-
ing pau, and when very hot put iu the cutlets; when
brovm on one side turn and brown on the other, take out
and place on a hot dish. Add a tbsp. of flour fo the fat
remaining in the pan, mix and stir until brown; add a
cupful of boiling water, pepper and salt to faste, stir
until if boils, pour over the cutlets, and serve.
TEWEI) KNUCKLE OF VEAL.
Wipe the knuckle well with a damp cloth. Cut it
into pieces. Put i,to a kettlc with 2 quarts of boiling
vater, add 1 onion chopped, ¼ lb. of chopped haro, and 1
b«ty leaf, pepper and salt fo taste. Cover and stew
slowly for 2 hours (a half cup of rice may be added
to this stev).
]0 O DOMESTIC SCIENCE.
I knuckle o[ veal.
1 blde of n,ace.
12 whole cloves.
cu l) of x-inegar.
Wipe the knuckle and
JELLIED VEAL.
1 oltioll.
1 bay leaf.
6 pepper corns.
Salt and pepper to taste.
eut it ito pieces. Puç into
a kettle with 2 quarts of cold water; bring slowly fo
sim,,,cring point; skim and simnwr ge,tly for 2 hours;
then add the onion, mate, bay leaf, cloves, pepI)er corns,
and simmcr 1 ]tour longer. Take out the knuckle, care-
fully remove the bones and put the meat into a mould
or square pan. Boil the liquor until reduced fo 1 quart.,
a, hl the vinegar, pepper and sal to taste, strain and
pour over the mea. Stand away until cohl, when if
may be tur,,e,1 out and garnished with parsley and
1111011.
FILLET OF VEAL (STUFFED).
1 cup of bread crumbs. [ cup of chopped sal pork or
1 tsp. of summer savory. I haro.
1 ssp. of pepper. 1 tsp. of sait.
Have the bo,,e r,.,noved from the shoulder, fill the
space from w],ich tl,e b, me was taken with the stuffing,
fasten the meat togeth,.r with a skewer to prevent the
stuffin from- coming out, put into the pan with 3 or 4
tbsps, of dripping, allowing 20 minutes fo each pound,
basting frequently in a moderately hot oven.
PORK ANI» ]EANS.
Soak the beans over night in cohl water. In the
morning wash thcm well in a colander, put them on fo
boil in cohl water, at the first boil druin th[s water off
RECIPES--MEAT.
103
and cover with fresh boiling water. Score the rind of
the pork and put if in with the beans. Simmer gently
until you can blov off the skin of the beans. To do
this, take 3 or 4 bcans in your hand, blow hard on tbem,
and if bhe skin cracks thcy are donc. Take out the
pork and drain. Pub the bcans into an earthen pot or
granite kettle with a cover; ahnosb bury elle p,»rk in the
centre of the ans. A,l,1 1 tsp. of sali fo 1 pint of the
water in which the beaus were boiled, pour this info the
pot, sprinkle wifl pepper, pour over t]e Leans 1 large
spoonful of molasses, pug on the lid, bake in a modcrate
oven for 6 or 8 h, mrs. If Laked in an ordinary il'on
baking pan they must be c«,verc,l with another on which
h been p]ace, l a weight, careful]y watchcd, and baked
only 3 hours.
I{OAST PARE I:[IBS.
Put the spare ribs in a baking pan, sprinkle lighfly
wit]l pepper, add - tsp. of sa]g to ½ eup of boiling water,
and pour in the bottom of the pan. Roasç 20 lnimltes
fo evm T Il)., basting often. Wllen done, make t gravy
and serve as for any other toast. (Spare ril,s nmy be
stuffed, the ribs eraeked erosswise, the stuffing plaeed
in the centre, the two euds fo]ded over, roa.st as ab.ve.)
]ROILEI} HAM.
Hve the haro cul into sliees about ¼ ineh thick, trim
off the filial and rusty edge. ]3roil the saine as steak
or chops. (This is a very niee way fo serve haro with
poached eggs.)
HIII may be pml-broiled as directed in orlner recipes,
FRIED ]ACON.
CuU into very fifin |iees, puç int a very ho frying
pn, and cook unfi| c|ear an,] crisp.
Prick the skins with a slmrp fork so as fo prevent
bursting; place theln in a frying pan over a moderate
tire and fry in their own fat until a nice brown. After
taking the sausage from the pan, ad,1 1 tbsp. of flour to
the f«V in the pan, add 1 cup of boiling wate,, stir until
it boils, pour over the sausage and serve.
LIVER AND ]ACN.
Have the baeon cuV in thin slices and keep if cold
until the rime fo eook it. Have the liver eut into sliees
about of an ineh thick. If iV be calf or sheep's liver,
wash if in eold watt, r and let it drain ; but if it be beef
livcr, after washing it, eover "«'ith boiling water and let
if stand for 5 minutes, then drain if. Cook the baeon as
direeted, then take if up. Lay the sliees of liver in the
hot fat, eook them for 8 or 10 minutes, turning often:
season with pepper and sait. Arrange the liver on a
warm platLer, make a fn'avy as directed in other reeipes,
pour over the ]iw-r, plaeing the baeon round the outside.
(Ahvays eook baeon quiek|y and liver slow|y.)
POULTRY.
The bes chickens bave soft yellow feet, short thick
legs, smooth, moist skin and plump l»reast ; the cartilage
on the end of the breast Ix)ne is soli; and pliable. Pin
feathcrs always indieate a young bird and long hairs an
older one. All poultry should be dressed as soon as
RECIPES--POULTRY. 105
killed. Cut off the head, and if the fowl is la» be roasted,
slip the skin back from the neck and cut the neck off
close to the body, leaving skin enough to fold over on the
back. Remove the windpipe, pull the crop away from
the skin on the neck and breast, and cut off close fo the
openiug in the body. Cut through the skin about 2
inches below the leg joint, bond the leg at the eut by
pressing it on the edge of the table and break off th«
bone. Tl,en pull out the tendon. If care be takt.n to
cut only through the skin, thêse cor,ls may be pulh«l out
easily, one at a rime, with the fingers; or by putting
the foot of the fowl against the casing of a door, then
shut the door tightly and pull on the h.g. The drum
stick of a toast chicken or turkey is greatly improved
by removing the tendons. Cutoutthe oil bag in the
rail, make an incision near the vent, insert two fingers,
keeping the fingers up close to the breast bone until you
can reach in beyond the liver and heart, and loosen on
either side down toward the back. Draw everything
out carefully. See that the kidneys and lunzs are hot
left in, and be very careful not to br_ak any of the
intestines. When the fowl bas been clean_d carefully it
will not require much washing. Rinse out the inside
quickly and wipe dry. In stuffing and trussing a fowl,
plnce the fowl in a bowl and put the stuflàng in at the
neck, fill out the bremst until plump. Then draw the
neck skin together af the ends and sew it over on the
back. Put the remainder of the stuflàng into the bo, ly
af the other opening and sew with coarse thread or fine
twine. Draw the thighs up close to the body and rie
the legs over the tail firmly with twine. Put a lonff
skewer through the thigh into the body and out through
10 DOMESTIC SCIENCE.
the opposite thigh, turn the ips of the wings under he
back of {]ae fow], pUt g long skewer through from ont
wing fo the other. Wind strig from the til to the
skewer in the thih, then up fo the one in the wing
cross the back fo the other wing, Otan doxm to the
opposite side and rie firmly round the rail. If you bave
no skewers, the fowl nmy be kept in shpe by tying care-
ful]y with twine. Clean all the giblets, cut awayM1 that
looks green ncar the gall bla, l,ler, own the gizzrd nd
remove the limer lining without breking. Put the
zzard, heart, liver, and the piece of neck which has
been cu off, into cold wter, wash oerefully, pu in
saucepan, oever with cold water, place on the back of
the stove nd simlner ti]l tender. Use the liquid for
l,mking the gravy; the meurt may be chopped and used
f,»r giblet soup.
I{OA.T ('HI('KEN (}It TURKEY).
Singe earefully, remove the pin feathers, draw as
dirceted bove. Wipe, stuff, sew and fie or skewcr into
s],ape, dredge with flour, cover with plenty of dripping ;
roast in P hot oven. Whcn the flour is brovn check
the hcat, baste frcquently with the fat, and when nearly
eooked dre,lge with pcppcr m,d salt al,d again with
flolr. :Bake a 4 lb. ehiekon 1 } hour, or until thejoints
separate easily. If browldng f,,o fa.st, eover with paper.
(Roast ehieken is eonsidered to be more wholesome and
to have a botter flavor when eooked without stuffmg.)
FRICASSEE OF CHICKEN.
The first attempt of an inexpcrienced cook in the
preparation of a chicken should be a fricassee, as it will
RECIPES--POULTRY. 107
provide an opportunity for her to study the anatomy of
a chicken while cutting if in pieces, and also show ber
the position of the intestines, so that when she attelnpts
to draw a fowl she will know just where to place her
hand so ms to remove theln without breaking.
To prepare a elfieken for a frieassee, elean and singe.
Cut the ehieken aç the joins in pieees for serving.
Plaee in a kettle, eover with boiling water, add 2 lcvcl
tsps. of salt, a ssp. of pepper (some like a small pieee of
salt pork). Simmer until tender, redueing the water fo
a pint or less, lif he ehieken, mel 1 tbsp. of butter in
a saueepan, add 2 tbsps, of flour, and when well mixed
pour on slowly he ehiekcn li,luor. Add more salL if
needed, pepper, ½ tsp. of eclery salt, 1 tsp. of lemon juiee
(an egg may be used by beating and pouring the sauee
slowly on çhe esc,,, stirring well bçfore adding it fo the
ehieken). Pour this gravy ov«»r the ehicken and serve;
dumplings may be ad,led if desire,1, or iç may be p]aeed
in a deep dish, eovel'cd with pastl T and baked for
ehicken pie.
(The ehicken may be browned in a little hot fat as in
braising meat, and eooked in the saine way.)
BROILED CHI('KEN.
Singe and split a young chicken down the back.
Break the joints, clean and wipe with a wet cloth,
sl,rinkle with pepper and salt, rub well with butter
or dril,ping, place lu a double gri,l-iron and br,,il 20
minutes over a clear (ire. The chicken may be covered
with fine bread crulnbs or dredged with flour, allowing
plentiful supply of butter or dripping, and baked in a
hot oven ½ hour.
] 0 DOMESTIC SCIENCE.
MEAT «)UFFLE.
Make 1 cup of white sauce and sea.son with chopped
parsley and oniou juice. Stir 1 cup of choI,ped meat
(chicken, tongue, veal or lamb) ito the sauce. When
hot, a,ld the beaten yolks of two eggs; o,ok 1 minute
and set away to cool. When cool, stir in the whites,
beat very stiflï Bake in a buttere, l dish about twenty
minutes and serve imme,liately.
CR )QUETTES.
These lnay be ruade with any kind of cooked meat,
fish, rice, potatoes, etc., or from a mixture of several
ingrcdients, when nfixed with a thick white sauce, as
follows : 1 pint hot milk, 2 tbsps, butter or beef dripping,
6 (1.) tbsps, flour, or 4 (1.) tbsps, cornstarch, ½ tsp. salt, ½
ssp. white pel,per, ½ tsp. celery salt, a speck of caycnne.
)Ielt the butter or dripping in a saucepan, when hot add
the dry corstarch or flour. Stir till well nixed. Add
½ of the hot milk and stir as if boils and thickens, add
the remainder of the hot milk gradually. The sauce
should be very thick. Add the seasoning, and mix if
wtiile hot with the meat or fish. If is ilnproved by
a, lding a beaten egg just before the sauce is taken from
thc fire. When cold, shape into rolls or like a pear, roll
lightly in beaten egg, then in bread crumbs, and fry in
dee I) hot fat. Drain on coarse brown paper. If the
mixture be too sort to handle easily stir in enough fine
cracker or sort bread crumbs to stifln it, but never flour.
RECIPES--HOT PUDDINGS. ] 00
HOT PUDDINGS.
APPLE PUDDING (BAKED).
1 pint flour.
cup butter or dripping.
1 cup milk.
1 tsp. cream of tartar.
3 tbsps, sugar.
½ tsp. sait.
1 egg.
tsp. soda sifted into the flour.
6 tar apples.
Mix the dry ingredients, beat the egg and 1-,ix it
with the milk, stir this into the dry mixture. Core,
pare and cut the apples into quarters (if large into
eighths). Place in the bottom of a pudding dish, sprink]e
over them the sugar, a little nutmeg or cinnamon may
be added if desired. Put the mixture over this, lifting
the apples with a fork or spoon so as fo let the mixture
penetrate to the bottom of fhe pan. Bake ia a lzoder-
ately hot oven about 30 minutes. Serve with lcmon
sauce or thin custard.
('« »TTA«;E PUDDING.
] pint sifted flour.
½ cup sugar.
¼ tsp. sait.
1 egg.
½ cup milk.
1 tbsp. butter.
2 tsps. baking powder (level).
13est the butter and suga.r fo a cream, a,l,1 the un-
beaten egg, best vigorously for 3 or 4 minutes, ad, l the
salt, then the flour, with which the baking powder
should be mixed. Best for a fw seconds, then tur the
batter into a small, buttered pudding dish, bake about 25
minutes in a modcrate oven ; serve with lemon sauce.
110 DOMESTIC SCIENCE.
LEMON I:)UDDI NG.
4 level tbsps, granulated sugar.
1 ssp. of salt.
2 tbsps, milk.
The juice and grated rind of a
small lemon.
6 (1.) tsps. c«»rnstarch.
1 tbsl), butter.
½ cup water.
1 egg.
.Mix the cornstarch with 3 tbsps, cold water; put the
romain,h-r of the watcr in the sancel»an and sot on to
ho»il. Ntir into this the mixcd coutarch and cook mtil
clar. Takc fr, m the tire, a,l,l the salt and lemon,
reserving 2 tsp. of the h«non. Boat the butter to a
cream, gradually bat into it the sugar, the yolk of the
««, lastlr the ni]k. Stir this mixture into the cooked
inedients, an,l bake in a moderate oven fr 20 minutes.
i;çat the white of the e==«« to a stiff froth, beat into it 1
tbsp. of pow,lred sugar an,1 the - tsp. of lcmon juice.
Spr(.ad this over thc hot çudding and lve in the oven
,mtil slightly brownM. (This t, udding is botter scrved
very cold.)
READ UDDIN«.
1 pint sle brd cmbs. 2 eggs.
1 qua of sugar. tsp. salt.
1 ssp. of nutmeg or cinnamon.
S«)ak the brea,l crnmbs f,,r 1 h,mr in 1 quart of milk.
Beat the eggs, a,ld the sugar and s,.asoning, stir ail in
the bread erumbs, bake 1 hour in a buttered pu, lding
dish. (tlaisins or eurrants may be ad,led if desired.)
Another method for mang bread imdding is to butter
rhin sliees of stale bread, sprea«l with a little jam or
sprinkle a few euants (well wmshe«l) over eaeh layer,
lay them in a pudding dish, pour over a quart of mfik,
" RECIPES--HOT I'UDDING. 111
fo whieh hs been clded 3 wêll beatn e««s eup surfer
Bke until the eustnrd thiekens. This pudding may be
served eigher hot or eold.
TEAMED _/kPPLE ]:)UDDING.
3 pints pared and quartered al»pies.
pint flour.
½ cup sugar.
l tbsp. butter.
of a grated nutmeg.
½ cup milk.
½ pint water.
tsp. salt.
2 (1.) tsps. baking powder.
Put the apples, water, suffar, nd nutmeg into a p,»rce-
lt.in or g-anite saucepan and set on the tire. When the
appl,s begin to boil, set back W]lCl', they will cook
gently. Mix the fl,gur, sdt and bakiug powder toffeth,:r.
Rub the butter into tl,is dry mixture, w«:t with thé_ milk,
stir quickly iuto sort d«gugh, l:)l'CSs or r,»ll the dough
lightly into round piece about the size of the top of
the saucepan. Lay this on the apples; put on a close
cover aud continue cooking geutly for 30 minutes. The
crust may be lift,.,l fo a plate f,»r a molnent, the apples
turncd into a pud,ling dish, t],cn placing the crust over
the top. To be served with lclnOU or lmtmeg sauce.
[ILEI) I:ICE tUDDING.
½ cu l) rice. [ 1 pint milk.
½ tsp. sait. I ½ cup raisins.
Wmsh the rice well. Put it on the tire in 1 pint of
cold water an,1 lut if cook for 10 minutes. Drain off the
water, add the salt and milk; thon cook iu the double
boilcr for 2 hours, add the raisins when about half
cooked. Do hot stir the rice while it is cooking.
112 DOMESTIC SCIENCE.
]ROW" BETTY.
Pare, eore and slice 6 or 7 tart apples. Put a layer of
stale bread crumbs in the bottom of the baking dish,
then a layer of the apples, another layer of bread crumbs
and apples, and so on until all are use,], having the last
]ayer crumbs. A«ld ½ cup of water to ½ cup mo]asses,
stir in 2 tbsps, of brown sugar; pour it over the crumbs
and bake in a moderate oven for 1 hour.
t I'I'LE SNOW.
6 appls. [ 1 cup white sugar.
Juice of 1 lemn. I Whites of 6 eggs.
Pare, core and steam the apples until tender, then
press them through a seive and put aside to cool; when
cold add the sugar an, l lemon juice. Beat the whites of
the eggs fo a ver), stiff froth, add the apples to them by
spoonfuls, beating all the while. Heap in glass dish
and serve immediately. (This is a very delicate aad
wh,lesom,t l,udding for an in vali,].}
CALLOPED .APPLES.
Ma, le the saine as Brown Betty, omitting the molasses,
adding water aa,] a little lemon juice instead.
1 cup suet.
1 cnp molasses.
3 cups flour.
tsp. salt.
CI,op the suet very fine.
UET [»UDDING.
] 1 cup rMsin.
l cup milk.
1 tsp. cinnamon.
I 2 tsps. baking powder.
tone the raisins. Add the
molasses to thc suet, then the milk: mix well and add
thc .alt, fiour and cinnamon. Beat vigorously for 2 or
RECIPES--HOT PUDDINGS. ] 13
3 minutes, then add the raisius. Rub in the tour, fo
which has beeu added the baking powder; mix thor-
oughly, turn into a buttered mould, steam for 3 hours.
TAI'I«»('A PUDDING.
1 cup tapioca. I 1 quart milk.
4 eggs. I ¼ tsp. 8alt.
½ cup 8ugar. 1 tsp. vanilla.
Wa.h the tapioca carefully, then a,ld it to the milk
and soak 2 h,,urs. Beat the eggs and sugar together,
add the sait, stir into the tapioct and milk, and bake in a
moderate oven at least î of an hour. Serve hot or cold.
CHOC(}LATE PUI}DIN;.
1 egg. [ 1 pint milk.
2 tbsps, cornstarch. [ 1 tbsp. boiling water.
3 tbsps, sugar. ] ½ tsp. salt.
½ tsp. vanflla. 1 oz. shaved chocolate.
Reserve ½ cu l) milk, put the remainder on the tire in
a double bol]er. Mix the co]d milk with the cornstarch
and salt. Beat the egg well and add to tbe cornstarch
mixture. Stir this into the boi]ing milk and stir well.
Put the choco]ate, sugar and boiling water into a snmll
frs.'ing pan or saucep«m, and set over hot tire. Stir
untii the mixture is smooth and glossy; beat this into
the pu,lding nd cook for 2 miroites longer. Take from
the tire and add the vanilla. Dip mould into cohl
water and turn the pudding into it. Set away to cool.
When cold and stiff, turn out ou a fiat dish and surround
with whipped cream ; or serve with cream and sugar or
a sort custard.
8
1 1 DOMESTIC ,SCIENCE.
SNow PUDDING.
box gelatine. 2 tbsps, cold ter.
l cup boiling wter. I Juice of one lemon.
l cup sugar. Whies of 2 eggs.
Soak the gelatine in cold water for 2 hours. Pour
upon this the boiling watcr an,1 stir until the gelatine is
dissoived ; thon add the sugar and lemon juice, stirring
until the sugar is dissolved. Set the bowl in a pal of
co]d water, or broken ice. Stir frequently; when it
bens fo thicken, stir in the beatcn whites of thc eggs,
pour into e mould and set away until firm. Serve with
boiled eustar,1.
CR.«.t Pt.
5ltke a plain eup cake, and bake if in a shallow
eake pan. Wlen eooked and col,l, split if earefully.
Put 1 pint «»f uilk on to boil in a farina boiler. Beat
the yolks of 3 eggs and ½ eup of sugar together until
light, then a,ld the well-beaten whites, and stir them
into the boiling milk; stir over the tire for about 1
n,inute, then take from the tire, add 1 tsp. of vanilla, and
stand away to cool. When eold, and ready fo serve, put
a thiek layer of this sauee b,-tween the layers of eake,
pour the romaining sauee around the pie, and serve
imme, liately.
}fLANC 3lANGE.
1 pint milk. [ 4 (1.) bsps. eornstareh.
2 tbsps, sugar. . aap. aalt.
Put the milk on ço boil. Moisten the eornstareh with
a litt]e eold milk, then a,l,l if to t]m boiling milk, and stir
until if thiekens ; let if eook slowly for 5 minutes; a, ld
the sugar and sait, take from the tire, pour into a mould
and set away to harden.
RECIPES--PUDDING SAUCES. ] 15
STRAWBERRY SHORTCAKE.
1 pint flour. I 1 oz. butter.
½ tsp. sait. [ 1 cup milk.
3 (1.) tsps. baking powder.
Mix the salt, flour and butter together. Sift, then
the baking powder and sift agaiu. Add the liquid
gradually, mixing and cutting with u knife until the
,lough is light and sp«mgy; turn it out on u well fl«»ured
board, pat into fiat cake and roll gently till ½ an ilmh
thick. ]ake in spider or pie plate in a rather hot oven.
Split and spread with sweetclmd berries and serve either
hot or cold.
PUDDING SAUCES.
PLAIN SAUCE.
l cup water. ; 3 tbsps, sugar.
l tsp. butter. I 2 tsps. flour or cornstarch.
½ ssp. grated nutmeg.
]Ielt the butter and flour togcther, stir in the hot
water, add thc sugar and flavoring, cook until Slnooth
and clear.
)| »LASSES AUCE.
½ cup molasses. I 1 tbsp. lemon juice.
½ CUl» water or tbsp. vinegar. I l tbsp. butter.
2 (1.) tsps. flour, i ½ ssp. sait.
½ cup sugar. [
Mix the flour and sugar togethcr. Pour the boiling
water upon it. Add the molasses and ploee on the range.
Simmer for 10 minutes. Add the other ingredients ; boil
up once and serve. (Olait lenlon if vimgar is used.)
l ] 6 DOME5TIC SCIENCE.
CIVEts[ SAUCE.
1 egg. [ ½ cup powdered sugar.
l tsp. butter. I 1 tsp. vanilla.
I tsp. cornstarch, l cup boiling milk.
Beat thc white of the cgg to a stiff froth ; then gradu-
ally beat into if the povdered sugar and cornstarch.
Ncxt add the yolk of the cgg and boat well. Pour upon
this the cupful of boilin milk and place on the tire.
Stir until i boils, then a,hl the butter and vmfilla.
LE)I(»N AUCE.
1 tbsp. cornstarch. 1 tbsp. butter.
½ cup sugar. I l egg.
I pint boiliug water, l lemon.
Beat the ce« ad,l the constarch and sugar, stir them
well together ; add the boiling water gradually and stir
over the th'e until thick ; a,ld the butter, juice and gTated
rind f one lemn. Serve hot.
YANILLA SAI'('E
1 cap milk. ] "2 egg8.
2 11. ) tbsps, sugar. ½ tsp. vat)illa.
Prit the milk on fo boi], l».at the yolks and sugar till
very light" a, ld them fo the boiling milk ; stir over the
fir{ until creamy. Have the whitcs l».aten, pour over
thmn thc boi|ing mixtures.; beat thoroughly and serve at
{)liCe.
CAKE.
There are practically tw{) kinds of cake, that ruade
with butter, ,n,l cake ruade without butter. When
th«se two methods are undel'.tood, cake lmtking beeomes
casy. A few simple l'ules lnU,t govern all cake making.
RECII'ESCAKE. ] 17
1st. legulate the heat. C,kes without butter require
a quick oven; with butter, .u mode,',te ov,.n. 2,,1.
Beat whites and yolks separately. 3r,l. ]3eat butter
and sugar to a cream. 4th. Ad,] the whites last. 5th.
Currants should be cleaned, washed and dried and
tloured (fo which flour some of the baking pow,ler
should be added). 6th. Add the ,,,ilk Ol- water u'adu-
ally. 7th. Sift the flour before measuring. 8th. 2 level
tsps. of baking powder are equal fo ½ tsp. sod and 1 tsp.
crealn of tartar. 9th. When l«,okil,g af a cake wl,ile
baking, do it quickly and without jarring the store.
10th. To fil,,] out if if is baked, rul a bl'oo,,, st,'aw
through the cen{re, if no dough adheres the cake is d,ne.
llth. If bl'owl,il,g too quickly, cover with bl'oWn paper
and reduce the l,eat gn'adually. This is usually nêces-
sary in }king fruit cake. 12{h. Mix cake in an earthen
bow], never in tin. 13th. So,bt, ci'tare of tartar, and
baking powder should be crushed and sifted with the
flour. Always attend fo the tire bcfore beginning fo
lnake cake. Coarse gn'anulat,.d sugar ,,,akes a coarse,
heavy cake. If cake browns before 1-isi,,g the oven is too
hot. When it rises in the centre and cracks open it is
too stiff with flour. If sh,ml,1 fise first round th edge,
then in the middle and remain leve].
(ï_INGERI;REA D.
1 cup molasses. ] ½ cup sour milk.
2 tbsps, butter. [ 1 tsp. soda.
I tsp. ginger. 1 egg.
1 pint flour. I
Put the molasses and butt.r in a pan and set on the
store. When the mixture boils up ad,l the soda and
ginger, and take from the tire immediately. Add the
milk, the we|l-beaten egg and the flour, beat well.
Bake in s]m|low cake pan in a rather quick oven for
20 minut,.s.
SPICE CAKE.
¼ cup butter.
½ cup molasses.
½ cup sour milk.
½ ssp. salt.
½ tsp. soda.
The juice an,l rind of ½
]eat the butte to a cream.
½ cup ugar.
2½ cups flour.
tsp. ginger.
1 tsp. cinnamon.
nutmeg, grated.
1 egg.
Gradually beat into it
the sugar, then the si,ice and l,_.mon, lmXt the molasses.
Now dissolve the sod«t in one tl»sp, cohl watcr and stir it
into the sour milk; add tlds, and the egg well toeaten, fo
the other in-cdients. La.tly a,l,l the flour, and beat
briskly for ½ minute. Pour into a wcll buttred pan
and bake in a modcraçe oven for ab,rot 50 minutes.
,_' PONG E CAKE.
3 eggs. [ The grated rind and juice of
cup flour. I ½ lemon.
cup lmlverized sugax.
]eat the yolks of the eggs and sugar until very light,
now add the juice and rind of the lclnon and hall the
rlour; beat the whites fo vcry stiff froth, add the
rcmaindr of the flour aud the whites alternately, stir-
ring lightly, pour into greased cake I)an. ]ake in a
quick ovcn from 25 fo 30 minutes.
IOLL JELL¥ CAKE.
2 eggs. [ ½ tsp. salt.
1 cup sugar. [ 1 cup sweet milk.
1 cu l) flour. 3 (1.) tsps. baking powàer.
REClPES--CA KE. 119
Beab bhe eggs seearately till very light, flmn beat
them gether, add the sugar, thon the milk gra, lually,
then the flour in wMch the sa.lt an, l ])king powdcr bave
been mixed. Spread very rhin on 1,,ng shallow paris.
Spread with jelly whfle warm and roll up.
1 cu l) butter.
1 cup milk.
2 tsps. caraway seeds.
3 tsps. baking powdcr.
,EED (,A KE.
1 cu l) sugar.
3 eggs.
3 cups flour.
Cremn the Lutter, add the sugar gradually, thcn the
yolks of the eggs, then the seeds; sift the baking
powder with the flour; a,l,l the flour and ,,ilk a]tcr-
nately a little ab a rime, lastly the whites which have
becn beaten stiff and dry; bake from 40 fo 50 minutes.
C( )OKIES (PLAIN).
½ cup butter. ] 1 cup sugar.
cup milk. ] 1 egg.
2 even tsps. baking powder. Flour to roll ou rhin.
Cream the butter, add the sugar, milk, egg beaten
]ightly, and the baking pow, lcr mixed with two cups
«,f flour, then enough more flour to roll out. 1oll a
little ai a rime. Cut out. Bake about 10 minute&
LAVER CAKE.
½ cup butter. 3 eggs.
1 cup sugar. ] cup milk.
ot_ cups flour. 4 (1.) tsps. baking l,owder.
Beat the butter a,l,l sug;tr fo a cream, then a, ld the
yolks of the eggs gradually; then the flour and milk
120 DO.VESTIC SCIENCE.
alternately (sifting the baking pow,ler with the flour),
add the well-beaten wh]tes lasç. take in 3 çins in a
moderate oven about 15 minutes. (Flavoring bas been
omitted in flds recipe as the cake is more delicate by
alluwing the filling to provide the flavor.)
)LAIN FRUIT CAKE.
3 eggs. cu l) butter.
I cu I) milk. 3 (1.) cups flnur.
I oz. candie«l lelnon. 1 cup raisins.
4 (1.) tsps. baking powder.
Mix as directe,] in prcce,ling recipe, only mixing the
fruit with the itour a,d baking I)ow,ler.
:[CING.
'hites of 2 eggs. I l tsp. of lemon juice.
½ lb. powdered sugar.
Have the mater]al v«.ry cold. ]reak the eggs care-
fully, boat the wh]tes until frothy (hot st]ff); sift the
sugar in oTadually, beating all the wh]le; ad,1 thc lcmon
juice and contiuue heating until fine and wh]te, and stiff
enough to sta,l alonc. Ke,_,p in a cool place, when
using, spread with a knife
used for ormmcnth prcss through a tube. It may
bc ,|ivided and diflrcnt c[lorings
]OILED
1 cup granulated sugar. I ¼ tp. cream o.f tartar.
cup boiling water. I lVhite of 1 egg.
Boil the sugar and water together until it hangs from
the spoon. Beat the egg to a stiff froth, a,],| the cream
of tartar, then pour on the syrul, beating all the wh]le.
Beat until cold and thick.
RECIPES--PASTRY. ] 2|
PASTRY.
Pastry, unless light and tender, should never be catch;
even then it should be avoided by people with poor
digestion. There are so many food preparations supcrior
to pastry in both nutritive value and cost of time and
material, that it will be wise fo give it a very seconda,'y
place in the training of culinary artist. HCm'ever, as
it is still popular fancy with many, we may as well
mke the best of it. ]3utter is more wholesome in pastry
than lard, alhough the latter makes light crust. In
order to secure satisfactory results in pastl'y making--
espeeially puff pastry--three things should be observe,l :
(1) bave all the materials cold ; (2) use as little liquid as
possible; (3) handle lightly and quickly. Pastry should
be very e«»l,l when it is put into the oven. Have the
oven very hot.
IDUFF PASTE.
1 lb. flour. I Enough ice water fo make into
1 lb. butter, a very stiff dough.
If the butter is salty, wash it as follows: Scald a
large bowl, then fill with col,l water; wash the hallds iii
hot soapy water, then rinse them in eold water, as this
will prevent the butter from stieking to the hands. Turn
the cold watr out of the bowl ; fill it with iee water, put
the butter into it and work with the hands until sort and
elastie. Drain the water froln the butter and place on
iee until hard. 8ift the flour, put ¼ of the butter into
the flour, eut with a knife or ehoi,ping knife until
thoroughly mixed; then m'adua]ly add ice water until
it is lnoist enough to hol,l tovether , turn out on the
board or marble slab. Press into shap,:, roll lightly until
about inch thick ; eut the remain,1,_.r «,f the butter into
small pic.ces, and l.y over this layer of dougK Fold
crefully over an,l ove.r, roll three rimes. If tbe dough
should gel sort a,l sticky, place i in tin or cold plate
on the ice fo l:u'd,.n bêtwen the rollings. Always fold
pasti T so as fo kecp iç in layersven when cutting off
the r«»ll k-ep the la3»l'S one above the other, hot Lurning
01cm on 01eir sides. For patties, or especially flaky
l»StlT, roll rive or six tiret.s, 1,rovided iL is hot allowed fo
gel soft. Pastry shoul,1 be rollcd about as Ofin as thc
edge of a plate for tarts, etc., and about - inch thick for
a covcr for chicken pie.
PLAIN ]?A.TRY.
2 cups flour. ] 1 cup butter «»r lard.
A,hl the butter fo thc flour, chop with a knife, add
enough ice water fo make a firm dough. Roll out, fohl,
set on ice or in cold place for af least hour before
bakilg.
PhSTE FOa MEhT PIES, ETC
1 pint flour. [ ½ tsp. lt.
{ t.p. soda. i ] tsp. crem trtr.
Or 2 level taps. baking powder. I : cup butter or dripping.
1 egg. I 1 eup milk.
Mix as for biscuit or shortcake.
MISCELLANEOUS.
HEPHERD'S :PIE.
Three cups of any kiml of col,1 meat, 6 or 7 potatoes,
l small onion, 1 cupful of boiling milk, salt, pepper, 1.
cup gravy or stock thickened with 1 tbsp. of flour. Cut
RECIPES--M ISCELLANEOUS. ]
the meat in small pieces and put in a deep earthen dish.
Grate the onion into the gravy and pour over the meat.
Pare, boil, md mash thc potatoes. Add the salt, pepper
and milk, md 1 tbsp. of butt,.r or drippilg. Covcr the
meat with this and l»ake in a moderate oven until nicely
brown.
EEF STEW.
Take the boncs and hard tough parts Icft from a toast
of beef. Remove all the meat fr6m the bom.s an,1 cut it
into small pieces. Cut about ¼ of a lb. of the fat into
pieces ; put if in the stewpan to fry. When if begins to
brown put in oerrot, a piecc of turnip and 2 small
onions cut fine. Stir over the fire for l 0 minutes. Take
out the fat and vegetables and put thc bones in the
bottom of the kettle. Add the meat and cooked vege-
tables, but hot the fat. Drcdge with sa]t and ecpper, and
flour, using af lcast ½ cup flour. A«101 3 pints of watcr
md simmer gently 1 hour; pare and cut in slices 6
potatoes, simmer until the potatoes are well cooked.
Draw forward where if will boil more rapidly, have
dough ready for dumplings (sec rccil,e f«,r dumplins).
Put the dumplings Oll the top of the st-_w; cover closely
and cook just 10 minutes.
TUFFED TO3IAT(»ES.
Take 6 large smooth tomatoes, ½ tsp. sait, ssp. peppÇr,
½ tb,p, butter, ½ tbsp. sugar, ½ tsp. onion juice, ½ CUl,fui
bread crumbs. Arrange the tomatoes in a baking pan.
Cut a rhin slice from the smooth end of each. With a
small spoon scoop out as much of the pulp and juice as
possible without injuring the shape. Mix the pulp and
juice with the other _inbn'edients and fill the ton,atoes
] 2 DOMESTIC SCIENCE.
with this mixture. Put on the tops and bake s]ow]y ] of
an hour. Lift the tomatoes carefully and place ott a hot
fiat dish, garnish with parsley, and serve.
TEWED KIDNEYS.
Cut the kidneys in rhin, roun,l slices. Cover them
with eol,l water and lut them stan,1 for ½ bout; wash
them elean, and put them in a saueepan with 1 qt. of
watcr or stock, 2 eloves, 2 tbsps, of onion juice, salt and
pel,per, bitumer 2 hours. Put 1 tbsp. of butter in the
frying pau, and when hot add 1 of flour; stir until if is
brown and smooth, and ad, l to the kidneys. Add a little
sweet herbs, and simmer hour longer. If not seasoned
enough, add a little more salt and pepper, and, if desired,
1 tbsp. of lemon juiee. This dish ean be prepared af any
time, as it is quite as good warmed over as when if i.s
prepare,l.
CIA-ED EGCs.
Boil 6 e,«s 20 minutes. Make 1 10ht of eream
sauce. Have 6 slices of toast on a hot dish. Put a
layer of sauce on each slice of toast, then part of the
whites of the e«s,, eut in thin strips, rub parb of the
yolks through a sieve, or a potato ricêr, on fo the toast.
Repeat this, and finish with a third layer of sauce.
Place in the oven ïor about 3 minutes, thet serve.
BUTTEI',ED TOAST.
Cut the broad of an inch thick. Turn the bread
twiee (so as to draw out the moisture) before browning.
Have some melted butter on a plate, dip one side of the
toast in this belote serving.
RECIPES--M ISCELLANEOUS. 1 -°5
CROUTONS (FOR SOUP).
Cut stale bread into ½ inch slices, rêmove the crust
and cut into inch cubes. Drop them into hot fat,
which shou]d be hot enough to brown them, while you
courir 40; drain and sprinklc with salt.
FRENCH TOAST.
1 egg. [ 1 ssp. salt.
1 cup milk. ] 4 to 6 slices of stale bread.
Beat the egg lightly with a fork in a shallov dish,
add the salt and milk. Dip the bread in this, turn;
have a gq-iddle hot and well buttered, put the dipp.,1
bread on the hot gq+ldle, brown, then put a little pb.ee
of butter on the top of eaeh sliee, turn and brown on the
other side. To be eaten hot with jelly or with butter
and sugar.
SANDWICHES,
Chop very fine cold haro, corned beef or tongue,
adding a little of the fat. _Mix 1 tsp. of dry mustard, 1
ssp. of salt, a few drops of lemon juice with cold water
to a stiff paste; add fo it ¼ cup butter creamed. Cut
hread--at le.st 1 day o]d--in very rhin slices, spread
with the mustard and butter paste, then with the meat.
Put two sliees together and eut into any shape desired.
(Chieken or veal sandwiches nmy be ruade by ehopping
the meat very fine, and adding to it a little of the
cooked salad dressing or lnayonnaise.)
126 DOMESTIC SCIENCE.
A FEW GENERAL HINTS.
IIow TO BLANCH ALMONDS.
Shell the ,mis, and pour boiling water over them ; let
them stand in the wter a minute or two and then throw
the,n into cold wter. Rub between the hands.
To CLEAN CURRANTS.
Sprinkle thickly with flour, rub well until they are
separated and the flour, grit, and fine stems have loosen-
ed. Throw them into strainer and wash thorouglfly in
eold water; change the wter often; shake well in the
strainer ; then drain between towels, piek over earefully,
and dry them in a warm place, but not in the oven. Put
away in jars, cover elosely, and they are ready for use
at any rime.
SERv- FOOD.
Ho foM should be served hot, and on hot plates.
Col,l food shoul,1 be served ver 3- eold. A little garnish
of parsley, har«l-boiled egg, slieed lemon, toast, water-
eress or centre of a lettuee head adds mueh fo the
attraetivêness of a dish. Small rolls, a square of bread,
or eroutons should be served with soup. Slieed ]emon
with flsh. Cold beets, earrots, turnips, and thê whitês
of hard-boiled egs, stamped out with a faney vegetable
eutter, make a pretty garnish for eold meats. Toast eut
into triangles makes a suitablê garnish for many dishes.
Whipped eream is the most delieate garnish for all
eold, light pu,ldings; a little eoloring may be added fo
part of if in ordcr fo var 3" thê decoration.
A FEW GENERAL HINTS.
CANNIN'G AN'D PRESERVING.
Cauning fruit is simply sterilizing and sealing in air-
tight ja. Any fresh ripe fruit may be kei)t in this way.
By observing a few general rules any housekeeper may
preserve fruit successfully. 1st. Have goo«l fruit, rii)e
a, nd fresh. 2nd. Have air-tight jars--test by tïlling with
water and inverting. 3rd. See that the jars have bcen wcll
scalded ,nd are free from odor of any kin«l. 4th. Have
riras ncl covers af hand so that the jars may be sealed
immediately when the fruit is put into them. 5th. Fill the
jars till they overflow. 6th. Let the syrup simm_r for
a few minutes before putting in the fruit. 7th. Cook
the fruit slowly so as to avoi,] breakinv ; I)lace carefully
in the jars, fill up with syrup and seal af once. A good
method for canning fruit is to cook the fruit in the jars,
by placing them in a boiler or kettle of water with a,
wire fmme or something underneath to avoi,] breaking.
Fill the jar with fruit ; pour over a s)n'up of the dcsired
consistency, screw on the toi) loose]y--so as fo allow the
gas fo escai)e--an,l 1,lace in the boilcr ; fill the boiler with
coM water ui) to thc rira of the jar and bring slowly to
boiling I)oint. Al]ow small fruits fo remain 10 minutes,
,nd I)eoehes, eears, etc., 15 minutes ,ftcr the water bvils.
Remove the toi)s, till fo overflowiug with boiling syrtp,
and seal af once. By this method fruit retains the flavor
somewhat more than by cookiug in an open kettle. An
average ssq-u p for canning fruit is nmde by adding a
I)oun,] of sugar to I)int of wat_r (see rule 6). In or, ler
fo prevent frui jars from cracking, wring , cloth out of
cold water on which the jar shoul,l be placed before
filling with the hot fruit, or by placing , silver spoon or
fork in the jar 1)ef,»re putting in the syrui) , fruit or jclly.
Always see that the tops are screwed on tightly before
putting the jar away in a cool place, which should hot
be done until the fruit has become cold.
PRESERVING.
Preserving differs from canning in the amount of sugar
used: otherwise the metho«] is similar. Preserves are
usually ruade from e«lual weights of sugar and fruit, and
cooked af least 20 minutes.
JELLIES.
Fruit jellies are n,ade of e_lual parts of clear fruit juice
and sugar. Crab aIiles, currants, and quinces are the
most reliable fruits for jelly. Cook the fruitcurrants
may be mashed and drained without cooking--until soft.
Drain over night through a flannêl bag. In the morn-
ing measure 1 pint of sugar for each pint of juice. Heat
the sugar in large earthen bowl in the oven, stirring
often fo prevent burning. Let the juice boil 20 minutes;
thên ad«l the hot sugar and boil about 5 minutes longer,
or mtil it thickens whcn dropped from a spoon.
SUGGESTIONS FOR YOUNG HOUSEKEEPER,S.
Carefully supervise the daily dieta .ry so that a reason-
able proportion of the necessar" food elements may be
provided. See tl,at the proportion of proteid is one part
to four of carboh.v,lrates and fat.s. Adapt the dietary fo
the season an,1 climate. Do hot wase time and money
in prepm'ing qch puddings, entrees, cakes, etc., when fresh
fruit, vegetables, salads, etc., are so much more nutritious,
economical and convenient. Arrange fo ha,ce a variety
SUGGESTIONS FOR YOUNG HOUSEKEEPERS. 129
of food---different kinds of meat, fish,and poultry--cooked
in various ways. Sec that suitable food is provided for
the children; especial]y pure milk and food coutaining
mineral salts. Do not allow children to use tea, coffee,
or other stimulants. A glass of hot milk (hOt boiled) is
the best stimulant for a chil«l when wearied with study
or over exertion of any kind.
Sec that the water which has stood in the pipes over
night is drawn before filling the tea-kettle for breakfast,
or using the water for pOl'ldge or other purposes. Rinse
the tea-kettle every molning belote using, zNever use
water from the hot tank f«»r cooking. Sec that the
water used for drinking purposes is pure ; if suspicious,
either have if filtered or boiled before using. Do hot
allow soiled rags, dish cloths or towels fo lie around the
kitchen. Wash and scald the dish chths and towels
after each dish washing, hanging them outside fo dry
--if poasible. Keep plenty of clean towels; some fine
ones for g]ass and china, coarser ones for general use.
Have special cloths for kitchen use. Keep a holder
within reach of the oven so as to avoid bunfing the
fingers, or using an a]?ron. ee that a kett]eful of
boiling water is poured down the sink pipes every da)'.
All boxes, ja-s and shelves in which food is kept, nmst
be kept scrupulously clean and well aired. The rcfriger-
ator requires special attention; sec that the drain pipe
and interior of ice-box are kept thoroughly clean. A stiff
wire with a piece of cloth fastened on the end may be
used fo clean the drain pipe af least once a week. Do not
have any closet under the sink or places of concealment
for dirty pots and pans. Bowls which bave been used for
flour mixtures should be filled with cold water if hot
9
wshed immediately after using. Never put kitehen
knives and forks into the dish water, as if loosens the
handles; hold them in the hand and wash with the dish
eloth. Burn all refuse, both for eonvenienee and as a
sanitary measure. If a refuse pail is used, if shoald be
scalded frequently and a solution of carbolic acid, chloride
of lime or other disinfectant used. Do not put paris and
kettles hall filled with water on the store fo soak, as
it only hardens whatever may bave adhered to the
kettle and makes it more difficult to clean.
)ISH VASHING.
Many young housekeepers look upon dish washing
as the "bug-bear" of the kitchen. It need not be
disagreeal»le "«-ork; indeed the washing of china, glass
an,l silver ware may be placed anaong the arts of house-
keeping. It should be the ambition of every young
housekeeper to know how everything pertaining fo
househol,l management should be done, and how to do
it; whether she ha.s fo do it herself or direct othel.
One of the most important duties is dish-washinff. A
few simple rules may help fo make this duty less objec-
tionable. 1. Collect knives, forks an,] spoons by them-
selves. Scrape the dishes, empty the cups, and arrange
neatly in the order in which they are to be washe, l.
2. Nevor pile dishes indiscriminately in a dish pan, as each
kind requires separate treatment. 8. Havetwo pans hall
full of water- one with soapy water, the other with
clear hot water for rinsinK. 4. Wash the glassware first,
in mo,lerately hot water, slip the glasses in sideways so
that the h,,t water mav strike insi,le and outside af once,
SUGGESTIONS FOR YOUNG HOUSEKEEPERS. 131
which will prevent breaking. Rinse and wipe at once,
as they will be much brighter and clearer than if alb,wed
to drain. 5. If the glass is eut, use brush to cleanse
out all the grooves. As it is difflcul to dry such glass-
ware, i should be dipped in clear cold water aft,.r
washing, and allowed to drain. 6. Always keep tl,,"
towel between the hands and the glass so as to avoid
finger marks, linse glasses which have contahmd milk
in cold water before washing. 7. Next wa.h the sih»_r
and wipe at once; then the china, first in the hot suds,
then rinse in the clear hot watr; Wil,e while warm.
8. Change dish water oftcu, especially if the di.hes
are greasy; and do not ]eave the soap in the wat_r to
wa.ste and stick to the dishes. 9. Use fresh water for
the kitchen crockery, and pots and pans. After wiping
tinware, place if on the hearth fo dry, as it rusts v«,ry
easily. 10. Polish the knives with bathbrick, woc,1
ashes or san(lsoap. Wash, and wipe perfectly dry ; h«,ld
in the hand and wash with the dish cloth ; do hot und.r
any circumstances allow knives and forks to lie in hot
water. Next wash the tray, the rinsing pan, tlJe table and
the sink. Finally, thê dish towels, dish cloth and dish
pan.
Pans in which fish or onions have been cooked should
be washed and scalded, then fille,l with water, in which
put a tsp. of soda. Place them on the top of the store
for ½ hour; this will remove the flavor of fish or onions,
If the steel of knives or forks should become rusted, dip
them in sweet oil and let stand for twcnty-four hours,
then tub with powdered quicl¢-]ime and the stain will
be removed. Rub the ivory handles which bave become
stained, with whiting and spirits of turpentine.
13 .9. DOMISTIC SCIENCE.
VENTILATION AND SANITATION.
As pure air is one of the essentials of good health, it
follows that one of the chier duties of housekeeper is
to see that the family sup[»ly of this necessary elementis
properly regulated. Ve T few housekeepers realize the
im[»ortance of ventilation in promoting the general
health and comfort of the family. the scope of this
book prevents anything further than a few suggestions
or a brief outline of the principles underlying these im-
pooEant questions, 'e will adopt the rule followed in the
preceding chapter, benning with the cellar: l. Sec
that surface water is carried away from aH sides, by
either natal or aloEificial drain, and that the cellar is
pcrfectly dç'. Have enough windows in the cellar to
secure plenty of light and air, and sec that they are opened
every day. 2. Have the cellar thorou¢hly cleaned and
whitewashed with lime at least once yeer, twice ff pos-
sible, in the spring and fall. 3. Keep the coal in a dry
place. 4. Do not allow decomposed vegetables, or old
bottles, which may cause unpleasant odo, to accumulate
in the cellar. Unless there is a special eellar for vege-
tables, where they my be kept at pror temperature
and oerelly loeked after, it is much better for the
housekeeper to purchasc in small «tuantities. Remember
the ventilation of the cellar is of the eatest impoance,
and should never be neglected.
One of th, most noted authorities in Amefica, on the
question of ventilation, says: "The three imposant
objects are, 1) To proxfide an abundance of pe air in
eve paoE of the hoe; 2) To void drafts, either hot
or cold; (3) To prode means of pe for fo a and
SUGGESTIONS FOR YOUNG HOVSEKEEPERS. 133
odors." As before stated, much of the vigor, comfort and
happiness of the family depends upon attention to these
matters. :Next fo the celtar, we will take thc living and
sleeping rooms, which should be thoroughly aired cvery
da3", hot simI»ly by opening the window a 5.w iches .
af the botton, or--as in some double or outside win, lows--
by e little opening few inchcs wide ; but by causing
circulation of air in the room, and proqding an outl,'t for
foul air near the ceiling, which may be donc by lowering
the window frofia the top. An ourlet 5)r foul air is quite
as important as an inlet for fresh air.
If there is a skylight at the top of the house, it should
be kept open a few inches ail the rime as an outlet for
impure air; an attic window will serve the saine purpose.
Have dehors and windows so arranged that a draft may
be ruade possible when needed fo change the air of a
room quickly, or in airing bedclothes; two windows being
of course more desirable. After dressing in the morning,
open the window of the sleeping room, top and bottom;
turn back the clothes over one or two chairs; place
pillows and mattress where they will have a current of
fresh air; also open the closet door. I)o hot allow water
fo remain in bedroom more than twenty-four home.
When a sleeping room bas been used for a sewing or
sitting room during the day, if should be thoroughly
aired before bedtime. Open the bathroom window fre-
quently, top and bottom, for a few minutes, so as fo allow
the air to escape out of doors instead of into other parts
of the house. A nursery, sitting room or school room,
which has been occupied by a numbcr of peopIe, should
bave the windows open, top and bottom, while the occu-
pants are af meals or elsewhere. A room which has been
1'-]- ] » »-MEST1C 8('IENCE.
occupie,l as a family sitting room during the evening
sllould be airçd by the last member of the family fo
retire, in ord,.r fo prcvent the impure air making its way
through the house during the night.
Special attention shoulfl be dven to kitchen ventila-
tion. In or,]er fo prevcnt kitchen odors from penetrating
tllrough tlle other parts of tl,e house, if is necessary to
have an outlet for stcam an,] impure air near the ceiling
in the kit«hc. If win,l,ws arc placed so as to secm'e a
draft, th,.y may be opene,l at the top only, when they
will serve the purpose a,]mirably. There should be a
ventilating flue in all kitcllen chimneys. In building a
llouse, see that restcr ventilators are placed in the
kitchen on different walls, which may be closed in very
ol,l weather.
LAUNDRY W»RK.
As tbe first essential of laundry vork is a plentiful
supply of watcr, a, word concerning that necessary article
may uot be out of place. Pure water is a chemlcal com-
poun,l of hydrogen and oxygen. It has great absorbent
al01 solvcnt powers, ther_f,re pure water is seldom round.
The first fall of al,y shower is mixed with fhe in,pu_rities
,,[ the air; among tbese may be acids, ammonia and
carbon in the form of soot and creosote. It is these
iml,urities which cause the stain left when rain water
stands on the window-sill or other finished wood. Rain
water absorbs more or lcss carbon dioxide from various
sources, and soaking into tbe soil oftcn cornes in contact
with lime, magqmsia and other compounds. Water
saturat.d with carbon dioxide will dissolve these sub-
SUGGESTIONS FOR YOUNG HOUSEKEEPERS. 135
stances, formbg carbonetes or other salts which are
soluble ; such water is known as "" hard."
Watcr for domestic uses is called either "har, l " or
"soft," according fo the amount of salts which it may
contain. When soap is a,|ded fo harcl water, the new
eompound formed by the mion of the lime with the
fatty acid of the soap is insoluble, and is deposited upon
the surface of any article with whieh it cornes in contact.
This is the reason why "hard "water rcquires more soap
when used for laundry work. It is much botter fo soften
the water by the addition of alkalies, ammoni or sal-
sod before using for lauu,lry I)urI)oses than fo dcpcn,1
eutirely upon soap for eleansing.
Anotlwr important material used in the laundry is soap.
In i)Ul-ehasilg soaI), it is safer fo ehoose the make of some
well-known firm, who have a reputation fo lose if their
produefs are hot good ; and for anything stronger thau
soap, if is better fo buy sal-soda and use if knoving]y
than fo trust to the vari,3us packages so extensive]y
advertised. Washing sodtt shoul,1 alwtys be dissolved in
a separate vessel, and a,lded fo the water fo be used.
Ammoni may be used, but ifs too fr('quent use will
yellow bl_aehed fabric. Borax is an effeetual clcansr,
disinfectant and bleacher. If is more expensive thal
alnnonia or soda, bu is the safes alkali to use. Turpen-
fine is valuable in removing grease ; 1 tbsl), fo a quart of
water will serve for washing silks and other delicate
materials. It should never be used in hot water.
Rerrwviag Stains.--All spots and stains should be
tak«,n out before fle clothes are put into the general
wash fo be treated with soai). Fruit staius are the most
136 DOMESTIC SCIEN'CE.
frequent and the most indelible, when neglected. The
composition of fruit juice is readily dissolved by boiling
water. Stretch the ætained part over an earthen dish
and pour boiling water upon the stain until it disappears.
If fruit stains are allowed fo remain, they will require
an acid, or in some cases a bleaching liquid like chloride
of lime fo remove them. Wine stains should be
immediately covered with a thick layer of salt. Boiling
milk may be used for taking out wine or fruit stain
Medicine stains usually yield to alcohol. Iodine dissolves
in ether or chloroform.
Coffee, tea and cocoa stain badly; the latter, if neglected,
will resist to the destruction of the fabric. These ail
contain tannin, besides various coloring matters, and are
" fixed "' by soap and water. Clear boiling water will
often remove fresh coffee and tea stains, although it is
safer to sprinkle the stains with borax and soak in cold
water first. An alkaline solution of great e and
convenience is Javelle water. It will remove stair and
is a general bleacher. It is composed of 1 lb. of sal-soda
with ¼ lb. of chloride of lime in 2 quarts of boiling
water. When the substances bave dissolved as much as
they will, and become cool and settled, pour off the clear
liquid and bottle it for use. Be careful hot to allow any
of the solid portions fo pass into the bottle. Use the
dregs fr scouring unpainted woodwork, or fo cleanse
waste pipes When a spot is found on a white table-
cloth place under if an inverted plate. Apply Javelle
water with a soft tooth brush (the use of the brush pro-
tects the skin and the nails). Rub gently till the stain
disappears, then rinse in clear water and tinally in
ammonia. Blood stains require clear cold or tepid water;
SUGGESTIONS FOR YOUNG HOUSEKEEPERS. 137
hoç water and soap render the red coloring lllattcr lss
soluble. When the stain is nearly gone soap and hot
water may be used. Stains from meat juice should be
treated in the saine way. Vlletl blood is mixe«l with
mucous, as in the case of handk«'chiefs, if is well to soak
the stains for SOltm hours in a solution of sali and cold
water--2 tablespoonfuls fo a quart. Grass stains dissolve
in alcohol. If applied inllncdiately, alnlllonia and watcr
will sometimes wasb thelll out.
The following methods have proved successful, and
may be tried where colors are likely to be affected by
alcohol. Molasses, or a paste of soap and cooking soda
may be spread over the stain and lcft for some hours, or
the stain nlay be kept moist in the sunshilm mltil the
green color bas changed to brown, when it will wash out
in pure watcr. Mil,lew requiresdifferent treatment from
auy prviously considered. Strong soap suds, a layer of
sort soap and pulvcrized chalk, or one of chalk aud salt,
are all effective, if in addition the moisteucd cloth be
subjccted to strong sunlight, which kills the plant and
bleaches the fibre. Javelle watcr nmy be tried in cases
of advanccd growth, but success is hOt alwa-s assured.
Some of the animal and vegetable oils may be taken out
by soap and cold water, or dissolved in naphtha, chloro-
form, ether, etc. Some of the vegetable oils are soluble
in hot alcohol (care being taken that the temperature be
hot raised to the poilt of igniting). Vaseline stains
should be soaked in kerosene before water and soap
touch them.
Ink spots on white goods are the saine in character as
on colored fabrics. Where the ilik is an iron compound,
t]le stain may be treated with oxalic, muriatic or hot
138 DOMESTIC S('I EN'CE.
tartaric acid, applied in the same manner as for iron
rust stains. N'o definite rule can be given, for some inks
are affecte«l by stroug alkalies, others by aci,ls, while
some will ,lissolve in clear water. Red iron ru.st spot.s
must be trcated with aci,1. Fill an eartlmn dish two-
thirds full of hot water and stretch the stained cloth over
this. Have two other dishes with clear water in one and
ammonia water in the other. The steam from the hot
watcr will furnish the heat and moisture fax'orable for
chemical action. Drop a little muriatic acid on the stain;
let it remain a laoment, then ]ower the cloth into the
c]ear water. Repent unti] the stain disappears. Rinse
carefu]]y in the clear water and finally ilmnee in the
ammoni: water, that any excess of acid may bc neutra]-
ized and the fabric protected. Salt and ]emon juice are
often suflïcicnt f,r a slight stain.
3Itny spot.s appear upon white goods, which re.semble
those ma, le by iron ast, oî the fabrics themselves acquire
y,.ll,wish ting« This i.s the result of the use of blueing
and soap, where tlm clothes bave been imperfectly tqnsed.
Therefore, if all dirt is re.moved, and the cl,thes thor-
ough]y rinse,-I from ail soap or alkalies use,1 in removing
the dirt, and exposed for a long time fo air and sun«hine,
the use of blueing i.s unnecessary. In citiês, where con-
veniences for drying and bleaching in the sunshine are
fow, a thorough bleaching two or three rimes a year is a
eces.ity; but in the country it is wiser to abolish all use
of blueing and let the sun, in its action with moisture
and the oxygen of the air, keep the c]othes white and
[»ure. Freezing aids in bleaching, for if retains the
moisture upon which the sun can act so much longer.
When c]ean grass, dew and sunshine are hOt available,
SUGGESTIt»NS FoR Y()I'NG HOUSEKEEPERS. 139
use a b|eaching powder. Directions for the use of the
powder usua!ly accompany tl,e can in which itis bought.
Care n, us be taken o comp]ee]y rinse out the aci,l
present in the pow&r. Grease is more quick]y actc,l
un by hot water than by cold, but other organic mattcr
is fixed by the hot water. An effective mcthod is to soak
thoroughly the most soiled p,,rtion of the clothes, fold
these togethcr towards the centre, roll the whole tightly
and ak in col,l water. The water sh,,uld just o»vcr the
artich-s. In this way the soap is kept whcre itis most
nt.e,le,1, and hot washe,l away before it has ,1,me ifs work.
Whcn the elothes are unrolled, the dire may be washed
out with lcss rubbing. Too long soaing, whcn a strong
soap is use, I, will weaken the fabric.
Wlwther to boil clothes or hot, depends largely upon
the purity of the materials used and the care exercised.
Many feel that the ad,litional disinfection which boiling
insures, is an element of cleanness hot to be disr«.gar, le,1,
while others insist that boiling yellows the clothes. This
yellowness may be caused by impure matcrial in the
soap, the deposit of iron from the water or the 1,oiler;
the imperfect washing of the clothes, that is, thc organic
,,atter is hot thorou.ghly removed. The safer 1,rocess is
to put the clothes into cold water, with little or no soap,
let the temperature fise gradually fo boiling point and
remain thcre for a f,.w minutes. Soap is more readily
dissolved by hot than by cold wat,.r, hcnce the boiling
should heIp in the COml,lete removal of the soap, and
should precede the rinsin.g. O,,e tablespoonful of l»,rax
fo every galh,n of water a,lded to each boilerful, serres as
a bleacher and disinfectant. Scalding or pouring boiling
140 DOMESTIC SCIENCE.
water over the clothes is hot so effectual for their disin-
fection as boiling, because the temperature is so quickly
loweld.
The main points in laundry cleansing seem tobe: (1)
The removal of all stains; (2) Sort water and a good
quality of soap ; (3) The use of alkalies in solution only ;
(4) N,»ç t,o ]mç nor too much water, while the soap is
aeting on the dirt; (5) Thorouzh rin.ing, that all alkali
may be rcmove,l; (6) Long exposure to sunlight, the best
bleaeher an,l ,lisinfeetant.
WASHING OF WO«)LLENS.
A|l wool goods require the greatest care h washing.
The diff,.rent watel used should be of the saine tempera-
ture, and never tçx) hot to be borne eomfortably by the
ha,ds. Soap should always be used in the form of a
solution. No soap should be rubbed on the fabrie, a.nd
only a g-od white sap, free from resin, or a sort potash
soap is allowable. 3Iake eaeh water slightly soapy, and
leave very little in the fabrie at the last rinsing, in
or, let to furnish a dressing as nearly like the original as
possible. Ammonia or krax is sometimes used in pre-
h«'enee to soap. For pure white flannel borax is the
most satisfaetory, on aeeount of its bleaehing quality.
,)nly enough of any alkali should be used fo make the
water X»_l-y sort.
Wool fibres collect mueh dust, and should therefore be
thoroughly brushed or shaken belote the fabrie is put
into tbe water. Woollen fabrles shouhl be eleansed bi"
squeezing, and hot by rubbing. Wool should hot be
wrung by hand. Either run the fabrie smoothly through
SUGGESTIONS FOR YOU'G HOUSEKEEPERS. 141
a wringer or squeeze the water out, so that the fibres mty
hot become twisted. Woollen articles may be dried more
quickly by rolling the article tightly in a thick, dry
towel or sheet, and squeezing the who]e till ail moisture
is absorbe& Shake the article thoroughly before pltc-
ing fo dry. Woollen goods should hOt be allowe,1 to
freeze, for the teeth become knotted and hard.
COLORED COTTONS.
Colored cottons should have their colors fixed before
washing. Salt will set most colors, but the proccss nmst
be repeated at each washing. Alum sers the colors per-
manently, and af the saine rime r«mders the fabric less
combusçible, if used in strong solution after tbe final
rinsing. Dish cloths and dish towels must be kepç cl,,an
as a matter of health, as well as a neeessity for eh.an,
bright tableware. The greasy dish eloth furnishes a
most favorable field for the growth of germ If ,ust
be washed with soap and hoç water and dried thoroughly
eaeh rime. Ail sueh eloths should form parç of the
weekly wash and reeeive ail the disinfeetion possible,
with soap, hot water and long drying in the sunshine
and open air. Beware of the disease-breeding, greasy,
damp, dish eloth hung in a, warm, dark plaee. Oven
towels, soiled with soot, ete., may be soaked over night
in just enough kerosene to eover, then washed in eold
water and soap.
Laundry tuhs should be carefully washed and dried.
Wooden tubs, if kept in a dry place, should be turned
upside dom, and have the bottoms eovered with a little
waer. The rubber rollers of he wringer may be kept
elean and white by rubbing them with a, elean eloth and
a few drops of kerosene (coal oil). Ail waste pipes, from
that of the kitchen sink to that of the refrigerator,
become foul vith grease, lint, dust and other organie
matters which are the result of bacterial action. They
are sources of contamination fo the air of the entire
h,mse an,1 to the food supply, thereby endangering
health.
Al] bath, wash basin and water-c]oset pipes shou]d be
flushed generously (as stated in previous chapter) once
a day af least. The kitchcn sink pipe and lam»]ry pipes
shouhl have a thorough c]eaning with a strong boi]ing
solution of washing soda daily, and monthly flushing
with crude potash. The soda solution should be used
for c]eansing the drain pipe of the refrigerator.
CAt/ING FOR INVALIDS.
One of the first consi,lerations in caring for an invalid
is the vontilation of the siek room. Care must ge taken
tlmt the air is hot vitiated by anything in the room, sueh
as a kerosene lamp, wilted eut flowers, soiled elothing,
etc. The bed should be so arranged as fo avoid a dnfft
---espeeially when airing the room. If thê room is too
small to allow this, a very good way to protect the
patient is to raise an umbrel]a and place it over the head
and shoulders ; over this puç a blanket while the room is
being aired; allowing it fo remain until the room has
reached the dosired temperature again. :Never turn the
wick of a lamp below the point of free combustion in
the room of either sick or well, as the odor is hot only
disa'eeable but injurious.
CARING F[»R INVALIDS. 143
One of the most important essentials in a sick room is
perfcct clanliness of the room, the bed linen and cloth-
ing of the patient, lTevêr air or dry cloths or gannents
in the sick room. Covr the broom with a damp flannel
cloth in swping, so as to avoid noise and prçvcnt the
dust from rising. Avoid noise in placing coal on the
tire by putting the coal in paper bag, placing bag and
ail upon the tire. Do hOt allow loud talking or discus-
sion in the sick rooln ; neithr is whispering dcsirable, as
it is apt fo irritate the patient. Do hot consult the
patient about the food, but see that tempting, whole-
some varieties are provided, in accor, lance with the
doctor's ordrs concerning the diet. Sel've food in small
quantitis, and eit]mr hot or cold, as the article may
require. A warm dish which should be hot, and a tepid
drink, or food, which shouhl be col,l, is one of the most
objectionable and unappetizing forms of scrving food.
Do not allow fresh fruit, which is intended for the
patient, to remain in the sick room, but keep in a cool
place and serve when needed. Never visit a sick room
when in a olent perspiration or with an empty stomach,
as the system at that time is nore susceptible fo con-
taon.
One of the most important qualifications in nurse is
a thorough knowle,lge of the nature, use and digesti-
bility, as wll as the best methods of preparing the
different kinds of food, so as fo adapt them to the
different f«)rms of disease. In some cases, when the
system bas been overtaxed, either mentally or physi-
cally, a complete test is necessary, and the diet should be
food which mrely satisfies the hunger--neither stimu-
lating nor especially nourishing. Such foods colne under
the head of gruels, soups, jellies, fruit and drinks. On
the other hand when a patient has become wasted from
a long continued illness and requires building up, more
nourishment is required to supply the waste. In some
cases the food must be given in concentrated form. Milk
is one of the most valuable foods in this class; some-
rimes if requires the addition- of a little pepsin in order
to facilitate digestion ; sometimes the addition of a pinch
of salt makes milk hot only more agreeable to the
patient, but aids digestion. Eggs, either lightly boiled
or in e¢(- n_,- are easily digested and very nourishing.
Meat and milk soups, farina and oatmeal oTuel, port
wine jclly, alhumen an, l milk (which is the white of egg
and milk shaken together), and in some cuses a bit of
carefully broiled steak or chop, with dry toast, are suit-
able foods for this class of patient. In convalescence,
any well cooked, easily digested food may be given.
Fried food, rich puddins and pastry must be careful]y
avoide,1.
People with consumptive tendencies should eat whole-
some, easily digeste,l food, with plenty of fat, such as
cream, butter, fat of bacon and of roast beef, nmtton,
olive oil, salads, cornmeal and cereals, and take plenty of
outdoor exercise. Soups which bave in them cream or
milk are better for invalids than those containing a
grvater amount of gelatine. A fev simple recipes are
given, which are suitable for invalids.
]EVERAGES.
B«,,'l«y W«,te'.--Take 2 ounces of learl barley and
wa.sh well with cold water at least 2 or 3 rimes. Put
into a saucepan with 1 pint of water, and allow if fo
CARING FOR INVALIDS. 145
boil for 20 minutes closely covered. Strain and sweeten,
and flavor with lemon juice ; a little lemon peel may bc
added while boiling if desired.
Apple Wate'.--Take 2 or 3 fart apples. Aftcr baking,
put them in a bowl and pour over thcm 1 cup of
boiling water, strain and sweeten fo faste; serve when
cold.
Flax Seexl Tea.--One-half cupful of flax seed--which
has been carefully washcd in cold water--to 1 quart
of boiling vater; boil slowly 30 minutes, move fo the
back of the stove a,d allow if to remain l0 or 15
minutes longer. Strain, and flavor fo faste with lemon
juice and sugar.
JLemonade.--Slice 1 lemon, add 1 tablespoonful «d sugar,
press the lemon and sugar, a,I,l 1 cup of boiling water.
Strain and serve hot or eold as required.
Orange Water.--Made the saine as lemonade.
MEAT EXTRACTIVES.
B,efJuice is prepare,l ly broiling until the meat is
heated through, then plaei,g if lu a lemon squcezer and
pressing until all the juiee is extraete,1. H,.at until
warm enough tobe palatable, a,ld a little salt, and by
way of variety if may be poured over a sliee of hot dry
toast.
Beef T«a.--Cut juicy pieces of steak--the round steak
is the best--into small pieces, cover with col,1 watcr and
heat gradually fo 160 F. Allow it to remain at this
temperature 10 or 15 minutes. Press, strain, and flavor
with sal and pepper.
10
Beef Tea (IVo. 2).--Put a pound of finely minced beef
into a glms fruit jar, add a pint of cold water. Let it
stand for an hour, stirring and pressing occasionally.
Place the jar in a kettle of water; place over the tire
ald allov the water fo reach boiling point. Move back
where the water will just simmcr for an hour, keeping
the jar closely covered. Strain the beef tea through a
fine wire straiuer; allowing the fine sediment to pass
through, which should be drunk with the li«luid. Flavor
with sait. (For an especially strong beef stimulant, see
reciI»e for Bouillon, in a former cl»apter.)
Bee.fE.sence.--(This method is highly recommended.)
One ounce of finely chopped fresh beef, free from fat;
pour over it 8 ounces of soft water, add 5 or 6 drops of
dilute hydrochloric acid, and 50 or 60 grains of common
salt, stir well, and leave for 3 hours in a cool place.
Strain the fluid throu£,h a hair sieve, pressing the meat
slightly ; a«l,ling gradually toward the end of the strain-
ing, 2 ouaces of watcr. The li,luid is of bright red
color, tasting like soup. It should be sêrved cold, in a
small quantity at a time. If preferred warm it must hot
be put on the tire, but heated in a covered vessel placed
in hot water.
(iclcen Broth.--Singe an,1 clean a small chicken.
One-half of the chicken may be used fl»r broth, and the
other hall for broiling or a fricassee. Disjoint, and cut the
meat into small pieces. Break or crush the bones. Dip
the feet into boiling water and scald until the skin and
nai]s will peel off (as the feet contain gelatin). Cover the
meat, feet md bones with cold water ; heat very slowly,
and simmer till the meat is tender. A few minutes
CARING FOR INVALIDS. ]4,7
before removing from the tire add sait and pepper to
taste, also ½ tea.spoonful of sugar. Strain, and when c,»ol
remove the fat. When needed, heat the necessary
quantity, aud if desired very clcar add the shcll and
white of 1 etc Let this boil slowly 3 or 4 minutes.
Skim and strain through a fine cloth. A little lemc, n
juice may be added to vary the flavor. This nay
poured into small cups and kep in a cool place; or if
the patient can take it some of the breast meat inay be
cut iuto small pieces and moulded with it. If the broth
is served hot, it should hot be cleared with the egg.
_lwttoez B roth.--Chop 1 pound of lean,j uicy mutton very
fine; pour over it 1 pint of cold water. Let it stand
until the water is very red, then heat it slowly. Allow
it to simmer 10 minutes. Strain, season, and if liked
thick, 2 tablespoonfuls of sort boiled rice may be ad,led :
,»rit may be tlfickened with a little cornstarch wet with
cold water and stirred into the hot broth. Serve very
hot. If there is hot enough rime fo cool the broth and re-
heat, the fat nmy be removed by using a picce of tissue,
coarse brown or blotting paper, which, by passing over
the surface, will remove any fat which cannot be taken
off with a spoon.
Oatneal Gruel.--To 1 quart of boiling water add 2
tablespoonfuls of oatmeal, salt fo taste. ]3oil 1 hour,
strain and serve with or without milk. Another method
is fo cover the oatmeal with cold water. Stir well; let
it settle, then pour off the mealy water into a saucepan.
Then boil the water.
Egg Soup.--Put 1 ounce c,f sago with ½ pint of milk
into a double boiler, and cook 20 minutes. Strain
through a sieve and add ½ pint of beef extract (or
Bouillon). When hot take it from the tire and stir
gradually into it the yolks (well beaten) of 2 egc,s. eason
to taste, and serve. Chicken or mutton broth may be used.
Albznvn ad Millc.--Put the white of 1 egg into
pint of milk. Pour into a pint fruit jar, screw on the top
tightly and shake well for 1 minute, when it should be
light and smooth. Serve at once. A pinch of sait may
be added if desired.
Egg-.Vog.Beat 1 egg until very light, add 2 teaspoon-
fuls of sugar, and beat again; add cup of colà milk,
mix well, and if ordered, 2 teaspoonfuls of brandy may
be added. A pinch of salt adde, l fo the yolk of the egg
makes it more pa]atable.
O'age Soup.--Soak the juice of an orange, ] of the
rated tin,I, and 1 teaspoonful of lemon juice for ½ bout.
,train, and make the li,luid up to a cupful with water.
Bring fo boiling point and adà two level tespoonfuls of
arrowroot, moistened with a very little cold water, stir-
ring constantly until iL thickens. When it reaches the
boiling point, add 1 tablespoonful of sugar, turn into a
h,wl and stand away fo cool. Serve very cold. (Any
tart fruit juice may be used for this soup.)
Arrou'root Grel.Dissolve 2 level teasioonfuls of
arrowroot in a little cold water, add 1 cap of boiling
water, cook for a few secon«ls; take from the tire, add a
tablespoonful of su-tr, 1 tablespoonful of lemon juice.
{One egg may be beaten, white and yo]k separately, until
very light, mix them carefully and pour over the egg
slowly one pint of hot arrowroot gruel, ruade as above;
stir until well mixed.)
CARING FOR INVALIDS. 149
Rice Water or Jelly.--Pick over and wash carefully
2 tblespoonfuls of rice, and cook in water until the riee
is dissolved. A,l,1 sait and sugar fo faste. If inten,1,_.,1
to jelly, add lcmon juice and strain into n, mou],l. Serve
col,1 with cream an,l sugar. If fo be used as a drink, ad,1
enough hot water fo make a rhin liqui,1, an,1 boil longer.
A little stick cinnumon ma, y l»e a,l,led a few minutes
before straining. Serve hot or col,l.
Stewed Figs.--Take some ehoiee figs, wash, then
eover ri,cm with col,1 water. Soak over night. In the
morning bri,g them fo boi]ing point, ,n,] keep thcm over
the lire, just simmering for 20 minutes, or until the figs
are plul,,p a,,1 sort. Lift them out earefully, and boil
down the liquor until if forms a syrup. Pour this over
the figs and serve eold. Whipped or plain eream ,,ay be
served with them.
Jellied (7iclen Take a you,,g, tender chicken. Pre-
pare and disjoint if as for a fricassee. Put a bay lêaf, a
stock of cêlery about 4 inches long, an,1 2 whole 1-êppêr
corns in the bottom of a bowl. Then put in the chickeu.
Stand t],e bowl in a pot of boiling water, being careful
that the steam slmll not drip, or t],e water boil over into
the chicken. Cover the pot closely and keep t],e water
boili,g until tl,e n,eat is ten,ler enough fo allow the 1)o,,es
fo slip out. Remove the skin and bones and put
remaindêr of the chicken into pint bowl or moul,1.
Semson the remaining liquor with sait, and strain over
the meat. Stan,1 in a cool place t, harden. (Do hot add
water fo the chicken when cooking.)
Raw Meat £«nd.wiche¢.--Three ounces of raw beef,
which may be chopped ve W fi,m and rubbed t),mug-h a
] 50 DOMESTIC SCIEN'CE.
hair sieve or scraped from a slice of steak. Mix with il
1 ounce of fine bread crumbs, 1 teaspoonful of sugar,
pepper and sali fo taste. Spread i between thin slices
of brown or white bread and butter. (A few drops of
lemon juice r,my be added if the flavor i. liked.}
Broiled Steak, Hambzr 9 ,S'teak, Broiled White Fish,
Stews, Etc. (See reeipes in preee,ling ehapters.)
A FEW GENERAL HINTS FOR SCHOOL
CHILDREN.
"Too much attention cannot be ,iven by parents fo the
,liet of school chi]dren, or by teachers to the diet of
pupils under their care in boar,|ing schools and colleges.
The average age of school children is from six to sixteen
years. During this time both mind and body are
undergoing development. Throughout school period the
growth of the body is continued until almost completed.
There are unusual demands, therefore, upon the functions
of absorption and assimilation. The food must be
abundant, and of the character fo furnish new tissue, and
to yield ener,- in the fc)rm of heat and muscu]ar activity.
The food shoul,1 also contaln salts of lime fo meet the
requirements of formation of the bones and teeth. Many
children acquire habits of dislike for certain articles of
food, which become so fixed in later life that they find it
very inconvenient, especially vhen placed in circum-
stances, as in travelling, where one cannot always obtain
the accustomed diet; if therefore is unwise to cultivate
such habits, which are often a serious obstacle fo normal
development.
GE.ERAL HINTS FOR 8CHO(}L CHILDREN. 151
" A physician is often baffted in the treatment of a
severe disease by the vitiated taste of the patient, lIany
cases of anoemi« and chlorosis, which are so commonly
seen in youJg girls, are directly traccab]e fo a faulty
diet. It should be the imperative duty of all teachers
to cousider the responsibility of rightly developing the
physical constitutions of those etrusted fo their care.
They should relnember that the mind keeps on develop-
ing long fter the body, and tha the period under
discussion is one in which the constitution of the
idividual is e/stablished f,»r the -emainder of lire. At
this stage success in digesti«»n ad assimilation is of
greater importance than success in ment«d attainments."
(Thompson.)
A impooEant consideration in school diet is to avoid
monotony, which becomes so common from economic
reasous, or more oft,_.n from carclessness. It is so much
easler to yield to routine and force of habit than to study
the question. The 1,ours for sîu, ly and for neals should
be so regulated that sufflcicnt rime will be allowed
before eacl nmrl for children to wash and 1)repare them-
selves comfortably without going fo the table excited by
hurry, aud they should be required fo remain at the table
for a fixed rime, and no allowed to hastily swallow their
food in order fo complete au unfiished task or gaine.
An interval of af 1,'ast hall an hour should intervene
after meals before an S- mental exertion is required. Con-
stant nibbling af food betveen meals should be forbidden ;
i destr,»ys he ai)petite, iicreases the sali,ca, and inter-
feres with gastric digestion.
The habit of chewing gum cannot be too strongly con-
demned, both for the reason ven in the loreceding
15 .9 t)l .IIC SCIENCE.
sentence and for ifs effect upon the muscles and nerves.
It is being more and more rea|ized by the public in
general, that the brcaking down of health af school is
more often due to impovershed nutrition than to over-
work. Delicate chihlren should hot be allowed too long
],terva|s between meals, as-for instance, the evening
meal at six o'c|ock and breakfast the following morning
at seven or half past. A g|ass of milk and piece of
whole wheat bread and butter should be givenif they
awakendurng the night De|icate cM|dren whose
api»tites are poor, and who do hot do proper justice to
their r-u]ar meals, should be ven an extra, al]owance
of hot broth or hot milk wth bread anti butter, between
nlea]s.
The_se rulcs are ai»plicable in cases of children who,
dur]ng one or two years, seem to develop with extraordin-
ary rapdity, «rowng sometimes two inches or more in
six months. The d_mands of this rapid growth must be
mt by proper nutrition, or serious subsecluent impair-
ment of vitality may result. Such children shoulcl have
thcir meals ruade tempting by good cooking and pleasant
vaiety, as well as an aTeeab|e appearance of the food.
M,_at -hich is carved in unsightly masses and vegetables
wh]ch are sodden and tasteless will be refused, and an
i|| attemlt is ruade to supply the deficency in proler
f,o:l by eating indigestible candy, nuts, etc. Children
often have no natural l-lSng for meat, and prefer
puddings, pastry or sweets when they can obtai them ;
]t is therefore more important that meat and other
who|esome foods should be made attractive to them at
the age when they need it.
SUGGESTION'S FOR SCHOOL CHILDRENS DIET. 153
SUGGESTIONS FOR SCHOOL CHILDREN'S DIET.
If erly rising is insisted upon, child should never
be set t any task before breakfat, especilly in winter;
and if if is hot expedient to serve full breakfasç af
half-past six or seven, the child should be ven bowl
of milk and bread, a cup of coco with roll or other
lighç food. t,'eakfmst nmy be served later, after the
firsç exercises of the morniug, and shoul,l co,sist of
porridge of wheaten rits, hominy, fish, eggs, fruit (raw or
cooked), bread and butter. Din,mr, which should a]ways
b, served near the mid«]le of tbe day, shou],] comprise
meat, potatoes, one or two green vegetables, some form
of light pudding or sweet. Supper, if is generally ad-
mitted, should comprise ee.sily digested articles of food ;
sueh substances s pastry, eheese and meats are better
omitted; if should eonsist of a poTidge, with milk or
eream, or a light, farinaeious pudding of riee, tapioca or
sgo, with bread and butter, and some simple form of
preserve, stewed apples or prunes, or very light, plain
cake. A good bowl of nutritious brothr soup--with
bread or eraekers, may be substitutt«l for the porridge
or pudding. If will sometimes be round best to serve
this meal ab seven or half-past seven o'elock; in this
ease the ehild should be ven a sliee of bread and butter
or a glass of milk (drinking if slowly), af half-past four
or iîve.
Some of the more inportant articles of school diet
require special mention ; the following extract from Dr.
Thompson's Practical Dietectics may prove helpful :--
Bread.---" ]3read, as rule, should be ruade of whole
mel, but must not be too coarse. The oevantage of this
]54 DOMESTIC SCIENCE.
bread for children eonsists in its containing larger pro-
portion of salts, which they need, tha,u is round in refined
vhite flour, an«l butter should be freely served vith if to
supply the defieieney of rats which exist ix meat. Çhil-
dren need fat, but they do hot digest meat fat well, as a
rule, an,l are vory apt to dislike it. Thoy q]l often
tal(e suet pu«l«ling, however, when |lot lnUtton fat who]ly
disag'ees with thenL"
MiI];.--"Milk should be freely supplied, hot ofly in
the form of puddins and porri,lges, but as an oeeasional
be'erage, an«l chi]dren shou]d be ruade fo under.tand
that whe ]mno'y, they ean obtain a g]ass of milk, or a
bowl of cr«tekers or brea¢] and milk, for the asking.
(çhambers says, ' The ])est luuch that a growing young
man ean bave is dish of roast potatoes, we]l buttered
and peppere,l, and a d'aft of dlk.' "
]leat.--" Meat may be ven tx'iee day, but hot
oftener. If lnay someti,es be advisable fo ,i-e if but
once a day 'hen fish or eggs are suppli«]; if should,
howe-er, be ,riven at least once daily, to rapidly O'owing
children."
St,'eet.s'.--"The ,q'eater nmnber of ehild.ren |lave
natural eraving for sweets."
The energy developed in ative ehildhood neeessitates
the eonsumption of a larger proportion of sugar than is
required by adults. The ertving of ehildren for con-
fections, ean,ly, etc., furnishes a true indieatio of the
aetual requiremeuts of nature, and if lnUSt be admitted
tlmt a certain amount of wholesome eandy hOt only does
mosb ehildren 11o barre, but nay serve them as an
exeeilent food. Tle main ditfieulty vith sueh forms of
SUGGESTIONS FOR SCHOOL CHILDREN'S DIET. 155
sugar, however, is that chi|dren are not fu,'nished with a
propcr p,vportion of sugar with thcir mca]s, and the
meals themselves are hot so rcollated as ix) pre'ent/heir
becoming very hungry between rimes; consequent]y, if
they can obtain candy, whicl, satisties them for the rime,
they are ve,')" apt to eat too much, with the result of
producing more or less dyspcpsia and diminishing thc
normal appetite. Alcohol in evcD form should
absolutely exclu,lcd. If given during early youth, it is
particularly prone to deve]op a taste which lnay become
Ul,cont,'ollable in later ye'.aïs. (Children should not
indulge in tea and cottlîe.)
E.,'e;'clse.--As general rule, active muscular exercise
in childrcn distm'bs their digestive process far less than
mental effort, when taken immediately aÏter meals ; and
every adult is familiar with the romping which children
can undertake 8traightway aft+r dira,er, oftcn, though
not always, with impunity, whcreas proportionate
amount of exercise on the part (,f an adult might pro-
duce severc dyspeptic attack.
Much of the headache and inattention of pupil8 during
school hours is the direct result of an ill-regulated diet,
or from vitiated appetites.
156
DOMESTIC SCIENCE.
INFANTS' DIET.
One of the most important subjects included in a
domestic science course of study is the feeding and cre
of infants. A subject requiring specil intelligence and
c«nsideration ; one which embodies the condensed infor-
mntion of the pr,ceding chapters, and is the foundution
upon which the future physical structure is built.
Itis not upon the mother alone thnt the bnby depends
for care ami attention. Many young girls, especia]]y
clder sisters and nurse-maids, bave this responsibility
[)|tced upon them when they are litt]e more than
chihlren tiemselves. To tlese, as well as t young
mothcrs, the following suggestions may prove helpful.
T|le first demand of an infant is for food, and upon
the Tality and «luantity of the atoEicle provided dçpends
the hcalth of the child, as well as the comfort of the
household.
:Milk is the on]y food required by an infant until it is,
af least, sevcu «»r eight months ohl, or until sufficient
salivais secreted to assist digestion; some authorities
say one year, others until the chi]d has sufficient teeth
with w]Sch to masticate food. If nature's supply is
hot avai]able, or sufficient, the best substitute is cow's
milk. As cow's milk contains less sugar of milk, and
fat (cream), than ||uman milk, these must be supplied.
Being more acid than alkaline, this must be corrected by
the use of lime water.
There is more casein (curd)in cow's milk than in
mother's milk, therefor,, water musb be addcd to reduce
this. The fo]lowing proportions bave been submitted as
III
INFANTS' DIET. 157
a digestible form of preparing cow's milk for young
infants (Dr. Meigs):--
Cream, 2 tbsps. I Lime water, 2 tbsps.
Milk, I tbsp. I Milk-sugar water, 3 tbsps.
One quarter of this amount fo be given every two
hours during the day, and once or twice af night.
Aftcr the baby is a week old, the quantity lnay be
increased to one-half af each meal; af two months the
whole amount prepared may be given at once.
The proportion of milk should be gradually increased,
and the water and cream decreased, until af two months
old the proportion should be :--
3 tbsps, milk. I 1 tbsp. lime water.
1 tbsp. creaoE I 3 tbsps, sugar water.
Vhen six months old the quantity of milk is doubled.
It should be increased every day until ten tablespoonfuls
are given af a feeding.
BARLEY WATER.
2 tbsps, pearl barley. ] 1 pt. boiling water.
Wash the barley carefully. Pour over it the boiling
watcr. Let if simmer for two hours. Strain and sweeten
with a pinch of sugar of milk.
MILK-SUGAB" WATER.
oz. sugar of milk. [ pt. boiling water.
Diolve, and keep cloly covere& It will not keep
long, so should be ruade when required to use.
LIME WATER.
Take a lump of lime weighing about one ounce. Put
in a bottle with a quart of cold water (wh]ch has been
158 ................ .
boiled). Shake the bottle well until the lime is dissolved,
and let if stand ïor 12 hours. Pour the clear liquid into
another bottle, being careïul hot fo «listurb the sediment.
Keep carefully corked. Water will only absorb certain
quantity o[ lime, so there is no danger o[ its being too
strong.
As cow's milk is more difflcult to digest than mother's
milk, it is sometimes necessary to substitute barley water
in place of the lime water nd milk, using the same
amount of cream as given in recipe.
3IALTED :FOOD.
2 oz. wheat flour or barley meal. I l tsp. extract of malt.
1 qts. water.
3Ii the flour to pste with little water, gradully
add quart of the water; put it in double boiler and
boil 10 minutes. Dissolve the malt extract in 4 tbsps.
of the waer (coldç. Lift out the inner vessel and dd
the malt and rcmainder of the cold water. Lt it
stand 15 minutes, replace, and boil again ïor 15 nfinutes.
Strain through wire guze strainer. (ttalf this
quantity may be malle.)
This I)repartion is used when both barley water and
lime-xvater disagree. It must always be given with
milk. It prevents the large tou,.:h curds forming, which
is such an objectionable feature in using cow's milk,
PEPTONIZED IILK.
In cases of especia|ly weak digstion it may be neces-
sary to peptonize the milk, whieh may be donc as
follows: Add 5 grains of extraet of panereas and 1.5
INFANTS' DIET. 159
grains of baking soda to 1 pint of lnilk. (Tablets of
panereatin and soda may be use&)
Mter adding the peptonizing material put tlle lni|k in
a double boiler or in a vessel whieh may be set in a larger
one, holding water, as hot as the hand tan bear being
dipped into quiekly, or about 115 ° Fah. L,.ave the lnilk
in the hol; water about 20 minutes, then place on the iee.
If heaed too long the milk will taste bitter.
The preparation given in reeipe No. 1, or with the
barley water added, lllll.y be peptonize,l.
STERILIZED OR PASTEURIZED IILK.
(,See 3lilk, Chai,ter
Put the amount of milk re,luired for a meal into pint
or half pint bottles, allowing f,,r the number of times
the ehild is to be fed in 24, hours. Use eotton batting
as a stopper. Place a wire frame, or invert a pel-f«»rated
tin pie plate, in the bottom of a saueepan; stand the
bottles on this, pour around them enough water to corne
well above the milk, eover the saueepan or kettle, and
when the water b,ils lift the saueepan from the tire and
allow the bottles to remain in the hot water for 1 hour.
Keep in the iee box or sand them in eold water until
needed. If milk is to be use,l during a long journey it
will be neeessary to repeat the above operation three
times, letting the milk cool between eaeh rime.
Unless the milk is perfeetly fresh, and has been
handled with great eare, it is safer to sterilize or pasteur-
ize it. The f,rmer, if any doubt is enteoEaind as to the
quality of the milk, the latter in every case.
10 DoMESTIC SCIENCE.
TEMPERATURE OF FOOD.
Food should be " milk varm," or about 99 ° Fah., when
ven to a baby. Hot food is very injurious.
TURSING ][O'I'LES 'D FEEDLNG.
Have two plain ttles with rubber ps, tlwut tub.
B,,ttles with ounc and blnfuls marked on them
tan be purchased, and are eat conveenee in meur-
iff the amount of food reqd.
After using the bottle, empty the remaing nfilk;
in cold water, then in .scahli# u'ater.
If particles of milk dhere fo the bottle e coee lt
or rw potto cut in small pieces. If the glas lks
clou,ly, add little ammonia to the water. T the
rubber toits inside out an,l scrub Sth a stiff bh ; boil
them every a]teate day for l0 minutes.
A t,.sohffe cll is
baby's food, bottles nd rubber
The ttle should be held, while the baby is feeding, in
such a position that the p is full of milk. If air is
suckcd in with the milk smach-ache ll likely rult.
Starchy food should hot be ven a chih] until it is
able fo mticate. (See digestion of starch, Chap. VIII.)
Arrowroot, cosxh, ce, e., zw't ot be given fo
i
FLO
Put a bowlful of flore" into a strong cloth, tie it up like
pud, ling, and place it in kettle of boiling war.
Boil for 10 or 12 ho. When boiled tu it out of
INFANT,'I' DI ET. 161
the cloth and cuç awty the soft outside coatiug. Whcn
cool, grate the ha.rd inside portion and use a teaspoonful
at each feeding, for a baby 8 months old, increa.ing
the mnount for an older child. This may be prcpare,l
the saine nmnner as cornstarch or flour. The lon boil-
ing converts thc starch into dextrine, which is more easily
digested than starch. This is especially valuable in ca.cs
of dirrh«a, and may be used instead of brley grucl as
food.
OATMEAL GRUEL
Pound a cupful of oatmeal in pestlc or ou a brea, l
board. Put in a bowl aud pour over it 1 pint of cold
water. Stir it up, thon let the mixture settle for fcw
minutes. Pour off the milky fluid, rcpcat this proce.s.
Boil this water for an hour, adding a pinch of salt, and
use t fo dilute the milk instead of water.
A thicker £q'u¢.l may l»e lnade from oatmeal by allow-
ing 1 tblesp««mful to a cup of boiling water. Let it
boil 1 hour, thcu strain through wire strainer.
FARINA (RUEL.
1 tbsp. farina. I A st)k. of salt.
2 cups boiliug water.
I
Cook for 20 minutes ; use as dirccted for oatmeal.
BEEF JUICE.
(,e pe,je 1.)
Beef jaice is sometimcs ordered for delicate babies.
For a child 9 months oi,l, 1 or 2 tblespoonfuls may be
ven once day.
]1
162 DOMESTIC SCIENCE.
ALBUMINIZED :FooD.
When milk cannot bc taken, albuminize, l food proves
an excellent substitute.
Shake the white of 1 egg with pint of water
(filtered or boile«l and cooled)in glass jar until they
are thoroughly mixed. Add few grains of salt.
Chi]dren do hot require grcat variety in their food.
Give one article of diet at a time and sce how if agrces
before trying another.
After a chi],l is a year old the various cerea]s may be
giron as porridge instead of gruel, with the addition of a
little sugar.
Remember, all cereals should be thoroughly cooked
(see page 83).
]ISCUITS.
G]uten, soda, oatmeal or Graham biscuits nmy be
soaked in milk or given a]one. Do hot give the fancy
or sweet biscuits fo young chi]dren.
EGGS.
A properly boiled e (see page 69) may be given
ex cry alternate day fo child 1 year old.
JUNKET.
Junket is much better for young children than
custards or puddings, and sometimes aoTees wel| with
babies.
Take 1 pint of milk, heat it fo 98 ° Fah., or milk warm.
Add 1 teaspoonful of rermet and 1 teaspoonful of sugar.
INFANTS' DIET. 163
Stir ail together an,1 let if stand in a varm place until if
becomes as thick as jelly. Remove af once Ix) a cool
place or whey will appear.
BAKED POTATOES.
Potatoes should not be/ziven fo a child under 2 years
old in any other form than baked. The potash salts are
the most valuable constituent, and are lost when they
are peeled and boiled They should be dry and mealy.
A little salt, lmtter or cream should be added.
_IA CA_RONI.
(See pe,je 85.)
hlacaroni is an excellent foo, l for young children.
FRUIT.
Baked apples and the juice of an orange are the only
fruits which should be given to children under two yers
of age.
I ICE.
Rice is an excellent food for young children, but not
for infants.
VENTILATI(N.
Foul air is injurious fo gown persons, but if is in-
finitely more dangerous to the sensitive organization of a
child. Therefore special attention should be given fo the
ventilation of rooms occupied by a baby (see page 132).
Fresh air, wholesome food, regular bathing, and lvlenty
(:ï sleep will insure the normal growth of the average
baby, and are within reach of every one who bas the
care of young chikh'en.
] DOMESTIC SCIENCE.
The ,,vriter is indebted fo Miss Scovil, Superintendent
of Newport Hospital, and one of the associate editors of
the Z.ds' Home Jourd, for many of the above hints
concerning the «]]et of nfants.
EMERGENCIES.
As frequent accidents occur during the performance of
household duties, a few sugffestions as to how slight
injuries should be treated may prove useful to the
yOllng ]tmsekecper.
Cu«.--A cut shou]d be washed with cold wter,
covered with a small pari of cotton, bound up, and left
alone. Shoul,l matter f»rll2, the bandage nmst be taken
off, thc woun,l bathed with carbolized water, 1-80, and a
]ittlc. carb,lizcd vaseline sprca, l on a bit »f linen and laid
ox»_r it. The washing and dressitg shoul,l be repeated
two or three times a day if thc're is much discharge.
Bc_i.e«.--A flannel wrung out of vcry hot water, and
laid on a bruise, relieves the soreness.
For bruises on the face, apply ice. ]3rown paper wet
in vimîgar is an old-fasMoned rcmedy. If the skin is
broken, treat as a wound, with carbolized water and
carbolized vaseline.
,pr« is.--Both hot and cold treatment is recommend-
ed. Immerse the joint in water as hot as can be borne.
Keep up the temperature by gradually adding more hot
watcr. ]Let if soak for an hour or more. Then -rap in
warm flamel, and sxuround witla hot water bags or bottles.
Stlngs.--]3athe the part in ammonia, or baking soda
and water; wet a cloth in the saine, and bind over it.
Be'.,s.--The best houselaold remedies for burns are
ba'king soda and carbolized vaseline. For slight burns
LN'FANTS' DIET. ] 6
mlx the soda to a 1,aste with water, and sprea, l thickly
over the part ; cover with linen or old cotton. This may
be kcpt wet by S, lueezing water ov_.r if. If shreds of
clothing adhere to a burn, they should be soaked with
oil, and hot pulled off until softencd. If the skin is
gone, spread carbolized vaseline on linen, and bind on
the part until the doctor arrives.
In burns causcd by acids, water shouhl hot be applied
to the parts. Cover with dry baking soda.
If caused by an alkali, such as lye, ammonia, or quick-
lime, use an acid, as vinegar or lemon juice, diluted.
Poisonig.--For poison ivy, saturate a cl-th in a
solution of baking soda, or alnmonia and vater, and lay
over the part.
When poison has been swalloxved, the first thing fo do
is to get it out of the stomach. Secon,lly, fo prevent
what relnains from doing more mischief. Give an
emetic tt once. One tbsp. of salt in a glass of tepid
water; 1 tsp. of mustard, or 1 tsp. of powdered alum in
a glass of tepid water. A tsp. of wine of ipecac, followed
by varm water. Repeat any of these three or tirer rimes if
necessary. The quantities given are for children ; larger
doses may be given to a, lults. Itis well fo give a dose
of castor oil after the danger is over, fo carry off any
remnants of the poison that may have lodged in the
intestines.
After a poison hes burned the mouth and throat,
plenty of milk may be ven, also flour, arrowroot, or
cornstarch gruel.
For drowning and othcr serious accidents, see Public
School Physiology.
1_ li6 DOMESTIC SCIENCE.
FURNISHING A CLASS-R()OM.
The furnishing of a class-room should be so complete
that each pupil should be able fo attend to the appointed
task without delay. The furniture should consist of a
stove, or range, gas stove if more convenient, a hot water
tank or boiler, sink, table (side), towel rack, 2 dozen
chairs, or seats with tabler arms, a cupboard or kitchen
"dresser" for table ware, large cupboard or arrange-
ment f,r l«ckers, in which caps, aprons, etc., should be
kcpt, a large table--horseshoe shape is the most satis-
factory--with drawers, and space for rolling pin, bread
board, etc., underneath. The table should be large
enough fo allow st least 2 ft. 6 in. for each pupil.
Twenty pupils is the limit of a practice class. On the
table shouhl be placed af regu]ar intervals, l 0 tas burners
with ïrame. The teacher's table shou]d stand in the
opening at the end of the table so that she may see each
pupil while st work, and when demonstrating may be
seen by each pupil.
The following list of utensils will be found sufficient
for practice work for a class of 20 pupils.
EA_RTHEN, CHINA AND GLASS WARE.
1 dinner set.
'2_ quart pitchers.
'2_ piut pitchers.
2 small oval bahing dishes.
_o small round ba'g dishes.
4 4-quart bowls, with lipa.
6 °-quart bowls, with lipa.
4 1-quart bowlz.
l. ° baking capa.
6 kitchen caps.
2 small platters.
2 medium size platters.
2 deep pie plates.
6 ahallow pie plates.
o jelly moulds.
1 teapot.
1 dozen quart gem jars.
1 dozen plat gem jars.
6 4-quart atone jars or erocks
1 dozen fancy plates, and glass
dishes for serving.
FURNISHING A (LASS-ROf).I. 167
Vo« »DENWARE.
I wash-board.
12 small bread boards.
12 rolling pins.
2 ehopping trays.
2 potato mashers.
1 potato ricer.
1 water pail.
1 scrubbing pail.
! pail or bucket for refuse.
I flour bucket, with cover.
6 wooden spoons--small.
I 2-gallon ice cream freezer.
i whisk-broom.
1 crumb pari and brush.
1 fl,,or scrubbing brush.
6 small scrubbi,g brushes.
1 st,)ve brush.
! pastry brush.
1 small refrigerator
pice boxes.
Dish mops.
Lemon squeezers, etc.
double boilers.
4-quart kcttles.
2-quart saucepans.
1 «tuart saucepans.
pt. saucepans.
AGATE WARE.
2 oral pudding dishes
1 4-quart preserving kettle.
1 hand basin.
i tea kettle.
1 spider.
1 griddle.
I pan for meat.
1 pan for fish.
1 meat fork.
IRON
'ARE.
1 can opener.
1 meat deaver.
'2_ wooden-han011e,l spoons.
1 braising pan (cover).
Soeles, etc.
TIN ANI»
2 large graters.
1 nutmeg grater.
12 flour dredges.
]2 measuring cups.
! funnel.
1 basting spoon.
I wire broiler, for toast.
2 wire broilers, for steak.
1 wire soap dish.
XV 1 i',E WARE.
3 Dorer egg beaters.
3 small wire straiuers.
I large wire strainer.
1 fl,,ur scoop.
o_ flour sifters.
I gravy strainer.
I colander.
2 dish pans.
2 2-qt. milk cans.
168 DOMESTIC SCIENCE.
quart meauure.
pint measure.
steztmer.
saiall bread pans.
small jelly moulAs.
set gcm pans.
d,z. muffin rings.
dustpans.
plain cake cutters.
TIN AxI» WHtE W.uE--Contil«ued.
1 doughnut cutter.
1 small biscuit cutter.
1 frying basket.
1 dipper.
2 long, shallow cake tins.
2 egg whiska.
1 round cake tin.
1 wire frame.
1 vegetable cutter.
1 doz. dish t,,wls.
2 floor cloths.
12 holders.
Cheese cloth.
Puddmg cloth.
Need]es.
Twine.
Svissors.
Skewers.
Screw driwr.
('orkscrew.
1 doz. knives m.l [ork.
Hammer.
_l IS( "ELLANEOUS.
Tacka and Nails.
Ironing sheet and holder.
Coal scutt]e.
Fire shovel.
Coal ieve.
Ash hod.
Flat irons.
Paper for cake tins.
,Vrapping paper.
Small tub for laundry work.
6 tablespoons.
2 doz. teaspoons.
While this ,,ay seem a formidable ]ist, if wi]l not be
round expeusive. Some of the al»ve articles may be
o,,itted and otl,ers substituted. If must be rcmembered
that the utensils will be well cared for, consequently will
last for many years. In country schools, or where gas
is hot available, oil stores may be used. In some
s(:hools, where space is limited, one small table is used,
two or more pupils demonstrating the lesson under the
supervision of the teacher, the pupils taking this duty in
alten,ation. The ren,ainder of the class observe and
take notes.
FUIRNISHING A CLASS-ROOM. 169
The cost of material is trifling. It should not average
more than fifty cents per pupil per armure, and for a
large number should average less than this amount.
The Boston school kitchens are, many of them, fur-
nished af a cost of from 8200 to 8300. A fait are_rage
cost for Ontario should be about 8175.
70 DOMESTIC S('IE\'CE.
PLANNING AND SERVING MEALS.
During the last quarter of school work each pupil
should subn,it a tsTical menu for breakfast, dinner and
supper, allowi,g for a c,«'tain nun,ber of peop]e. Consider
the occupation, an,l ve reasons for the ehoice oï food for
eaeh lin.al.
Ntate how long ig shoul,l take to prepare the meal, and
gi'e the cost. Iusi.t up,,n wu-iety in menus, an, l request
the pupil to describe hc, w the meal s]muhl be serve&
Sy.«'t««m, neatncss and pl'omptness should be especially
t.mphasized. Clean tble linon--no matter how coarse--
is p,)ssible for every on. A dish of fruit or flowers, if
only a bunch of -een foliage, improres the appearance
«»f the table.
During the scho(»l course a special lesson shoul, l be
devoted to setting the table and sewing meals, with and
without a waitress, so as fo gdve a knowledge of how a
meal should be served, no matter w]mt the pupil's posi-
tion in lire may be or what part she may bave to perform.
A FEw GENEI/AL HINTS ON SETTING THE T.BLE.
Although every housekeeper has her own method for
serving meals, a few general principles gov,îru all properly
regulated service. When setting the table, cover first
with a cs.nton-itannel or f_-lt c]oth, in or, h:r to prevent
noise and protcct the table. Place each article in its pro-
per place an,l n,t in a confused "jmnble." Sec that the
tableclot]l is spread smoothly, that the corners are of
equal length, that the crea--if the cloth bas been folded
instead of rolledis exuctly in the centre. Place the
fruit or ltowers in thc centre of thc rai)le.
PLANNING AND SERVING ][EALS. 171
For each person place knife, spoon an,1 glass on the
right, fork and napkin on the left. Place the glass at the
point of the knife. Turn (he e,lge of the knife towards
the plate and the fok tines up, the spoon with the
bowl up. If soup is fo be served, place a S«luare of bread
or a roll on t,,p of the napkin or b,4ween the folds. Place
the pepper and sait at the corners of thc table, unless
indivi,hml salts are used, when thcy should be place,1 at
the hem of the plates, where the dcss«.rt spoon nmy be
plaeed--the handle towards the right--for eonvenienee.
The general rule in serving simple family meMs, with
or without a waitress, is for the hosh:ss to serve the I»r-
ridge and coffee at breakfast ; the soup, salad and dessert
at dinner, and pour the tea at the evcning meal. When
luneheon is served in the middle of the day the hostess
usually does the greater part of the s,.rving, as hmeheon
is e, msidered to be the m»st informal meal of the day.
,. FEw HINTS FoR WAITRESNES.
Learn to move quickly an,l quietly. Ee scrupulously
elean and nea.t in every detail of dress and habit. Before
serving a meal sec that hands and finger nails are elean.
Always have a fresh white apron ready to put on bote,re
the meal is announeed. Look over the table and sec that
everything is in ifs place b,fore announeing a meal. Fill
the glasses with water either before the family enter the
dining room or immediately after they are seated. Lift
the eovers from hot dishcs and turn them over at once in
order to prcvent the sh,am fron dropping on the eloth.
Take the plate from the host or hostess, and place before
eaeh person from the right side--keep the thumb well
:1 '2 DOMESTIC SCIER'CE.
under the plate. Wben psing anything from whlcla
the pers«ms seated at table bclp themselves, such as
vegetables, sauces, etc., always go to the left, so as to
leave the right hand of the one fo be served free. Keep
a watchful eye over the table and pass anything appar-
ently required.
Learn fo receive insLructions from the hosLess in an
und,rtone. Do hot get excited and try fo do too man)-
things at once. It is an accomplishment to be a good
waitress, ms iç requires special refinement and deftness,
which are scarcely compatible vith an untidy nature.
\Vhen serviug meals without a waitress, the daughters
of tbe house shou]d consider it their special privilege fo
save the mother any annoyance or discomfort during the
meal rime. /Vevcr allow dishes, which bave been used,
fo accumulate on the table or allow the table to become
,lisordere& As nmch of the food as possible should be
placed on the table before the family are seated, and the
plates or dishes r«moved at once after using. /Vo rnatter
how simple the meal may be, every housekeeper should
see that if is served neatly and on rime. Teachers may
exercise a far-reaching influence in the refininff of home
lire by impressing upon çhe pupils the importance of
thesetoo often consideredminor matters, and by
giving minute instructions in the setting of table and
serving the meal. One carefully planned lrractice lesson
will convey more knowledge of such matters çhan any
number of lectures or pages of theory.
CONSIDERATION OF bIENUS. 173
CONSIDERATION OF MENUS.
The following menus and analyses are taken from
bulletin No. 74, prelr»red in the United States Experi-
ment Stations, and are inserted so as to give some idea
of the cost and relative value of various foods in com-
bination. If mst be q'emembered tlat the prices givo
are n excess o.f îg,rices
mene would be l«ss tl«n is gicen
The more expensive m.nus bave bcen omitted. The
writer of the article says
"Ir planning a well balanced dict the following points
must be considered
(1) The use of any considerable amount of fat meat or
starchy food should be oftet by the use of soine material
rich in protein. Thus, if roast pork is to be eaten for
dinner, veal, fish, or lean bêcf mighb well be eaten for
breakfa.st or supper, or both. ]ean soup furnishcs a con-
siderable amount of protein, while bouillon, consommé,
and tomato soup are practically useless as a source of
nutriment. Skim milk also furnishes I, rotein, with but
vcry little accompanying fats and carbohydrates to
increase the fuel value.
(2) The use of lean meats or fish for all three meals
would require the use of such foods as rice, tapioca, or
cornstarch pudding, considerable quantities of sugar and
butter, and more vegetables, in order fo furnish suflïcient
fuel value.
(3) Since flour, sugar, and butter or lard enter very
largely into pastries and desserts, the larger the quan-
174 DOIESTIC SCIENCE.
tities of these dishes that are consumed the larger does
the fuel value tend fo become as compared with the
protein.
The principal classes of food ,na.terials nmy be roughly
grouped as follows as regards the proportion ,,f protein
fo fuel value, beginning with those which bave the
|argest proportion of protein and ending with those
which contain little or no protein :--
Foods contining u lurge 'Fish ; veal ; lean beef, auch as ahank,
unoun$ of protein asJ ahoulder, canned corned, round, neck,
compared with the fuel and chuck ; akim milk.
value. .
/Fowl ; eggs ; mutton leg and houlder ; beef,
| ftter cuts, such as rib, loin, rump, flank,
Foods containing . me-.f and brisket ; vhole rnilk ; beans uncl peas ;
diumumountofprotein.| mutton chuck and l,in; cheese; lean
pork ; oatmeal and other breakfast foods ;
flour ; bread, etc.
Foods containing little orfVeg etables nd fruit ; fat pork ; rice ; tpi-
no protein. oca ; starch ; butter and other rats and
t. oils ; sugar, ayrups.
THE IENVS.
To illustrate the ways in which milk nmy be combined
with other food materials, to form daily dietaries with
about the amount of pr«_,tein and the fuel value called
for }»3" the standard for men af moderate muscular work,
a few menus are/dven in the following pages. These
laenus are intended to show hov approximatcly the saine
nutritive value may be obtained by food combinations
,liff,ring widely as regards the number, kind, and price of
the food materials used to make n I) three daily meals.
They also illustrate how the cost of the daily menu may
CONSIDERATION (»F MENUS. 175
vary greatly with the kind and variety of materials pur-
chased, though the nutritive value remains the saine.
These sample menus should hot, however, be regarded as
in any sense "models" fo be followed in actual practice.
The daily menus for any fami[y will necessarily wtry
with 15he markeç supply, the season, and the rela15ive
expensiveness of different food materials, as well as with
the tastes and purse of the consumer.s. The l»oint to
which we wish here t5o draw especial attention is that the
prudent5 buyer of foods for fami]y consumption can
afford t5o wholly neglec15 their nutritive value in making
such purchases.
With reference fo the following daily menus, several
points must be definitely bonae in mind. (1) The
amounts ffiven represen15 about5 what would be called
for in a family equivalent fo four full-gTown men af
ordinary manual labor, such as machinists, carpcnters,
mill-workers, farmers, truckmen, etc., according fo the
usually acceptd standards. Sedentary peop]e wou]d
require somewhat h.ss than the amounts hcre given. (2)
Children as a rule nay be considered as having "" moder-
are nauscular exercise," and if may easily bc undcrstood
that the 14-year-old boy eats as much as his f;rthcr who
is engaged in business or professional occupation, both
requiring, according t5o 15he ten15ative standard, 0.8 of the
food needed by a man with moderate lnUscular work.
(3) I15 is hOt assumed tha15 any housewife will find it con-
renient5 fo follow exactly the proportions suggested in
15he menus. The purpose is to shoxv her about what
amotmts and proportions of food materials would give
15he required nutrients.
A family equivalent to four lnell having iittl muscu-
176 DOMESTIC ,SCIENCE.
lar exercise--i.e.,-men with sedentary occupation--would
require but about 0.8 the quantities indicated in the fol-
lowing menus. If wou]d be very doubtftfl, however, if
they would eat proportionally less of every food material.
If would, in fact, be more probable thaç the amounts of
ment, fish, e«s,,., potatoes, and bread eaten would be
re,]uced in a much greater proportion than fruit, pastry,
cofthe, etc.
PECUNIARY EOE».O" oF hLK AND OTHER FOODS.
.4mounts of octual nutrients obtained in different food moterials for 10 cts.
Food Materlal. Lbs. OZ.
Vhole Milk, 10 cts. per qt. 0
.... 8 ,, 2 8
.... 7 ,, 14
.... 6 ,, 3 5
.... 5 ,, 4 0
.... 4 ,, 5 0
Skim ,, 3 ,, 6 11
o 10 0
Butter, 24 cts. I,er lb ...... 0 7
Cheese, 16 ........ 0 lO
.Food Materal. Lbs. Oz.
Beef, round, 12 ets. per lb. 0 13
. sirloin, 18 . 0 9
Mutf, on, loin, 16
Pork, salt 12 . . 0 13
Cod, salt 6 ,, . 1 9
Egg«, 22 ets. per doz ..... 0 11
Oysers, 30 ets. per qt ..... 0 1
Pottoes, 60 ets. per bushel l0 0
Beans, dried, 8 ets. per qt.. 2 8
Vheat flour. 3 cts. _ver lb.. 3 5
Mesç I.--Fr f«mil!l «q,dcalent to $ ntn at nodete mu.8cular
Foc! materials. Weight. Çost.
Br eakJat."
Banana, 4 (or trapes, 1 pound ..........
Breakfast cereaI ..........................
Milk ....................................
Sugar .................................
Veal cutlets .............................
Potatoes ..............................
16ut ter .................................. :'
tto||s .................................
Coffee .................................
Lbs. Oz.
1 4
4
8
1 0
Total .......................................
Dinner.
Pe soup :
Split pea ............................ 8
Butter ..............................
1
Flour .............................. 1
oast beef. chuck rib ................... 1
Potutoe ................................
Turnips ...............................
Cents.
3
2O
4
Protein. Fuel.
VMue.
Pounds. Codoriu.
0.009 362
.03t 421
.0t6 162
....... 175
.2O0 775
.018 325
.O7 1,148
.010 410
f36ï 4,431
.275 1,260
.022 406
CONSIDERATION OF MENUS. 177
MENV I.--Cnfinue«L
Dinner--Con. Lbs. Oz.
Cottage pudding with lemon sauce :
1 cup flour .......................... 4
Sugar ............................... 3
Butter ............................... 1t
1 cup milk ..................... 8
Sugar ............................... 4
Cornstarch...
Butter ...............................
Coffee ................
Total.
upper.
ilk toast :
Milk ................................
Bread .............................. 1 2
Butter. ............................. 4
Cornstarch ......................... 2
Canned salmon ......................... 8
Fted potatoes :
Potatoes .................. 8
Lard ............................... _
Çake .................................. 6
CoIIee or tea ............................
Tota[ .......
Totl for day ....
Total for one Man .................
410
350
325
162
465
172
108
410
4,766
]4,472
Food nterls. Weight. ]. Cost. [ Protein.
Breakfast. Lbs. Oz. ,[ Cents. [ PouncLs.
Oatmsal 0
ti ==================================
ugar ................................... I-t/ 1( ........
Fresh pork eausage ..................... 1 8 [ 18 .192
Potatoes ................................ 12 [ 1 [ .013
Bread .................................. 12 ] 3 [ 071
Butter ................................ 2 [ 4 I ..........
..,,::L= ................
Turnips ................................. , 8 1 ] .005
Breaxl ................................... 8 2 .048
Butter ................................... I 1
lndian pudding : I
Corm«a ........................... ' I ( .o
Molae ............................. 4 ,f 6 IJ .007
Butter ...............................
Skim milk ........................... : 0 ) | I. .068
Coffee ........................................... [ 3][ .010
Value.
Calories.
3,255
244
90
410
5,776
1,900
487
6O3
217
414
309
108
30
10
4,875
178 DOMESTIC SCIENCE.
Mgv II.Continued.
Supper. Lbs. Oz.
Corned bee! hah :
Corned beef, canned .................
Pottoe ...........................
Bread ..................................
Butter .................................
Tt,l .............................
ta! d'y ...................... ,..........
CentS Pound«.
142
.OEE1
î ..... :
Calons.
162
434
191
725
2,976
13,627
21 I .285 3.407
Ira these nenus the amount of milk has, as a rule, been
taken as representing somewhere near tire average con-
sumption. The amount of milk can be increaed in any
of the menus given above either by substituting if to
some extent for coffee or tea, or by using more milk and
smaller quantifies of meats, butter or eggs. Rough]y
speaking, 1 quart of whole milk could be substituted for
half e pound of meat or eggs and the amount of nutrients
woul,l be the saine, while a pint of milk would give as
large a fuel value as 1½ ounees of butter, and in addi-
tion considerable protein hot furnished by the latter.
This replacement of meats by milk is illustrated in the
following menu, in which diet with a rather small
quantity of milk is so changed as fo include a much larger
amount. Thus for breakfast în the modified ration a plut
and a half of milk is mude to take the place of half a
pound of broiled steak. For dinner quart of skim milk
(or buttermilk)is oel]ed for, or a glss for each person
unless some of it is used in the cooking. At the saine
rime, 4 ounces less toast pork is required. In the saine
way a glass of whole milk is allowed each person for
supper, or the bread e_n be marie into milk toast and the
most of the extrn milk used in this way. This allows the
canned sMmon fo be reduced 6 ounces.
CONSIDERATION OF MENUS. ]70
III.--Forfamily equivalent o $ men a moderate exercise.
CosL protein, roui fuel vnle of the above.
Cost.
With nall amount of milk. Cents.
Breakfa8t
Dinner .......................................... 54ïl
8upper or lunch ...................................
otai per da)' ...............................
otal for one man .............................
With large am¢mnt of milk. I-- --
Breakfast .......................................... I 43
Dinner ............................................
Supper or lunch .................................... [ 34
Total per da)' ................................ I 125'
Total for one man ............................ ['------3ï--
Protein.
Poundt.
O. 39
.39
.34
Fuel
Value.
Calories.
5,300
5,800
3,200
14,300
3,575
5,270
5,400
3,800
14,270
8,567
Menus VI and VII, following, are intended fo illustrate
how nourishing food can be procured in sufficient quan-
tifies and moderate variety af a cost of hOt over 16 cents
per day. The cost to Lhe farmer would be much less,
since these menus call for considerable amounts of milk,
180 DOIIESTIC SCIENCE.
which is hardly worth more than one-half or one-third
as much on the ïarm as it costs in the towns and cities.
Coffee has hot always been indicated, but can be intro-
duced for any meal ai a cost of from ½ fo 1½ cents per
cup, according fo how much coffee is used in making the
infusion, and how much sugar, milk, and cream are added.
Itis, of course, not importnt that eemh meal, or the
total food of each indivi,lual day, should have just the
right amount of nutrients, or that the proportions of
protein and fuel ingredients should be exactly correct so
as fo make the meal or day's diet well balanceoE The
body is continually storing nutritive materials and using
them. If is not dependent any day upon the food eaten
that purticular dny. Hence an excess one day may be
ruade up by a deficiency the next or vice ver'sa. Healthful
nourishment requires simply that the nutrients as a
whole, during longer or shorter periods, should be fitted
to the actual needs of the body for use.
.IENV IV.--For fimily equiralent fo men ai moderate muscularwork.
Food nmterials.
Breakfast.
Bananas, 4 (or grapes, 1 pound) ..........
Breaklast cere.l .........................
b|ilk ..................................
Sugar ...................................
Mutton chops ...........................
Potatoes ............................... '
Weight.
Lbs. Oz.
1 4
1
1 o
Butter ...................................
Rolls ....................................
Conee .................................
otl .............................
Dinner.
TomatO wup ..........................
Rost pork ............................
Potatoes ..............................
"rurnil ................................
Cost.
Cents.
Protein.
Pound.
0.009
( .031
3 .012
20 .165
].] .o8
4 .077
3} .010
1
Fuel
Value.
Calories.
231
1,81I
1,14
6,45
270
CONSIDERATION OF MENUS. 181
MNV I V.--Continucd.
DinnerlCOn.
Tapioca pudding :
Tapioca ............................
Apples ..............................
Sugar ..................................
Cream ..................................
Cotlee .................................
8utrper.
Milk toast :
3filk ................................ 2 0
Bread .............................. 1
Butter .............................. 4
Crnstarch .........................
Slieed cold pork ......................... 8
Fried potatoes :
Potatoes ............................ 8
Lard ................................ I ] I
Cake ................................... I « I
total o, o.e m ................ , ...........
I
I
1o
255
232
228
410
65O
1,35
89
228
670
162
132
619
410
5,096
16,209
4,052
V.--FoT" famil!! equirElent fo men t rrmdrate mucular work.
Fud
Food materials. Value.
Ereakfast.
Baked apples ............................
Boiled hominy ...........
Mi|k. ....................................
Sugar ...................................
Broiled sirloin
Potatoes ...............................
Muffins :
1 egg .............................
2 cupa flour ..........................
Butter ...................................
Collee ...................................
Weight.
Lbs. Oz.
2 0
8
10
3
10
8
4
8
2
Total ..............................
Dinner.
Tomato oup ............................ 2 0
Veal stew, shoulder ...................... 2 0
Potatoes .............................. 3 0
Apple dumpling:
1 egg ................................ 2
4 apples ............................ 1
eup lsrd
1 cup flour .......................... 4
Cost. Protein.
Cets. Pou»ds.
I
2 0.008
,. -'. .o2o
11 .099
1
I .oze
} 5 I
4 ..........
3 .OlO
31 .276
---2-
Calories.
510
823
2O2
35O
1(2
162
82O
4,524
370
1,35O
975
81
382
1,056
410
]8 9 DOMESTIC SCIENCE.
M.v V.--Continued.
Dinner.--Con. I, bs. Oz.
Sauce lot dumpling :
IJutter. .............................. 1
Sugar ...............................
Bread ...................................
Butter .................................. 1
L'offee or tea .......................................
Total ......................................
Suploer or lunch.
Dried canned corned beef ................ 8
Potato croquette ....................... 8
Biscuit .................................. 12
Butter ..................................
-I rnges, 4 ............................... 1
Skira milk .............................. 1
Total .......................................
Total lot da.v ......................
Total for one man .................
Cents.
071
.010
Calories.
50 .553
.142
1 .009
4 .070
7 .007
2 .046
.274
56(
16":
14.338
3,585
.lEu VI.--For family eluiralent to . men at moderate nuscular wor.
F mal. ProVin. el
Value.
Br*akfast.
Cornmeal, in mush or cake ..............
blilk ....................................
Sugar ..................................
Butter (24 cents per pound) ..............
Total .............................
Dinrter.
Beef roll (for roasting)
Potatoes ..............................
Beets ...................................
Bread ..................................
Butter ..................................
Total
upper.
Beans, baked ............................
Pork ..............................
Potatoes, fried.
Lard .............................
Bread ........................ " ....
Butter .........
Total ..........................
Total per day ......
Total for one man..
Dounds. Calories.
0.oe2 414
.012 64
232
.059 753
.09 1o87
.417 2,280
.026 488
.07 85
.059 753
424
.509 4,040
.446 3,180
.012 2,556
.026 488
.059 753
.3 I 7,9.$
1.14 I 13,885
.26 I 3,471
CONSIDERATION OF MENUS. :13
MZ VII.For famæly equivale $o , rnen at moderate muecular work.
Food materials.
Breakfast.
Oatmel ................................
Skim milk, 1 piot ........................
Sugar ......... .........................
Bread 0aomemade) ......................
Sausage .................................
Butter (24 cents per imund) ..............
Total ..............................
Dinner.
Bee! flank, stew ........................
Potatoes (60 cents per bushel) ............
Cabbage .................................
CornmeM pudding :
Commeal ............................
Skim milk, 1 quart ...................
Holasses. ............................
Total ..............................
Supper.
Beef, warmed in gravy ...................
Hot biscuit ..............................
Butter ..................................
lilk, 1 quart ...........................
Total ..............................
Total per dy .....................
Total for one man ....
Weight. Cost.
Lbs. Oz. Cents.
o 6 îl
1
ï
I Fuel
Protein. Value.
Pounds. Calories.
0 059 697
034 17o
-23"2
.oo
.......... I 217
.26 3,879
.430 2,98
.054 975
.013 105
.02 ° - 414
.«.8 340
020
. 98
.34)
.259 3.957
.5 3.411
DISCUSSION OF THE
These menus attempt to give, as nearly as convenient,
the range-of food materials and the variety of combina-
tion which might be round in the verage well-to-do
household. Some of the menus re more varied and
costly than others, ncl a few are ven showing the
effect of the use of more milk, and also how diet might
easily become one-side& The quantities of the different
foods used per mel will hot, if is believed, be round out
of proportion to each other, though of course they will
hot suit every family. The weights of ail materials,
184 DOIESTIC
meal and other cereals, ment, vegetables, etc., are for
these substances a.s purchased.
The calculation of the quaTtities of nutrients con-
tained in the different foo, ls is based upon the average
percentage composition of these materials. Inasmuch as
the rats and carbohydrates are used simply a fuel they
are hot shown in the menus, only the quantity of protein
and the fuel value of the food being of interest.
The cost of the different food materials must of neces-
sity be more or less of a varying quantity, depending
upon the season of the year, the character of the markets,
large or small, city or country, etc. Of the more import-
ant food mtterials the assumed priee per pound is as
follows: Beef loin, 1 fo 25 cents; shoulder, 12 cents;
round, 14 cents; chicken, 15 cents; mutton loin, 16
cents; lamb leg, 9-0 cents; bacon, 16 cents; sausage, 10
cents; milk, 3 cents (6 cents per quart); skim milk, l-
cents (3 cents per quart); butter, 32 cents; cheese, 16
cents; eggs, 16 cents (24 cents per dozen); flour and
meal, 2 fo 3 cents ; cereals, 5 fo 8 cents ; bread, 4 cents;
potatoes and other vegetables, 1½ cent (90 cents per
bushel); bananas, abouç 8 cents (20 cents per dozen);
oranges, about 7 cents (25 fo 40 cents per dozen) ; apples,
1½ cent per pound (90 cents per bushel).
It is probable that the above figures represent more
nearly the average prices of the different food materiaLs
in the e,steru part of the country than in the central
and western portions, where meats, cereals, and many
other products are somewhat cheaper. It is also fo be
borne in mind that by observing the markets many food
materials can be pu_rchased much cheaper than here
CONSIDERATION OF ]IENUS. 185
indicated, while on the other hand there may be rimes
when they will be much more expensive. The choice of
vegetables and fruits will naturally be governed by their
abundance and cost.
- Another point that must hOt be overlooked is that the
quantities, and consequently the costs, here given are for
four working men; thaç is fo say, men engaged in
moderately hard muscular labor. Of course, different
individuals diflr greatly in their needs for food. These
figures express only general averages and are based upon.
the besç information accessible.
A FEW POINTS TO BE CONSIDERED IN PLANNING I[Eh_LS.
Dietetic authorities advise people who are engaged in
oetive muscular vork to partake of the more substantial
meal in the middle of the day, leaving such articles of
food as soup--which is a valuable stimulant after day
of hard work--fruit, cake, etc., for the evening meal,
when the system is too much exhausted to digest the
more concentrated fooda When men are obliged to take
cold lunches in the middle of the day the housewife
should see that the lunch basket contains the necessary
nourishment in the form of cheese, cold meat, meat or
fish sandiches, hard boiled eggs, a fish or vegetable
salad, cold pork and beans, rice pudding, whole wheat
bread and butter, a bottle of milk or st'ained tea or
coffee, pie, doughnuts, etc.
Remember, a man working in the open air or in a large
building requires food which will hot oxidize too quickly,
or in other words, food which will keep up the fuel and
force necessary for his work. Supper in such cases
]8 DOMESTIC SCIENCE.
should consist of a good broth or well malle souv, and
the lighter foods;but breakfasç and dinner should be
more substantial. If is a question of economy fo provide
suitable food for the wage-earner. The children may be
equally well nourished on a less experLsive diet, such as
whole wheat bread and butter, milk puddings, fruit,
green vegetables, cerels, milk, and meat once a day.
On the other hand the individual engaged in sedentary
employment, such as book-keepîng, teahing, needlework,
etc., should dine later in the day, as if leaves a longer
interval for digestion, which is much slower when the
individual is confined in a close office or work-room, and
where little exercise is taken.* Care should be taken in
planning meals for this class to avoid food which requires
much oxygen, such as fresh pork, fried food, sausage,
warm bread, pastry, griddle cakes, etc. The mid-day
meal of a brain worker or business man should be light;
a s,up, glass of milk (hot or cold), fruit, bread and butter,
vegetable salad, a broiled chop or steak, etc., are suitable
for luncheon.
Special attention should be given to the diet of school
childre (ee p. 153.)
Students and children who are obliged fo study st
night should, as a rule, take some light nourishment be-
fore retiring ; biscuit, a piece of bread and butter, or
glass of hot milk, is sufficient.
Young grls, who are employed in shops, factories, etc.,
frequently hurry away to their work in the morning
The teacher m,y make this clear by compuring the digestion of the
two classes fo the action of the air upon coal in a range with the drafts
open and clo$ed, the more rapid combustion, effect of oxygen, etc.
CONSIDERATION OF IIENUS. 187
without taking a substantiaI breakfast. It is needless fo
say that such action is sure fo be followed by a physical
breakdown. A glass of bob milk or an egg beaten and
added fo a glass of milk will serve as an occasional sub-
stitute for a more substantial nleal, but is n«»t enough to
sustain active exercise for any length of rime.
Another point fo consider in the planning of meals
is economy of fuel. The thoughtful housekeeper will
arrange fo bave food requiring long, slow cooking, such
as stews, soup stock, bread, etc., and ironing done by the
same fuel Broiling, toasting, omelets, etc., require a
¢luick tire. If is in the careful consideration of details
that economy in both food and fuel may be exercised.
]88 DObIESTIC SCIENCE.
SUGGESTIVE QUESTIONS.
In giving instruction in Domestic Science, the teacher
must be careful to explain the meaning of any words
used which the pupils would not be likely to understand ;
for instance, oxidation, combustion, solubility, etc., and
many of the terres used in the analysis, such as fermenta-
tion, casein of milk, albumen, cellulose, etc. :In order fo
keee the attention of Pul»ils fixed on a subject, frequent
illustrations and comparisons should be ruade.
Questioning is one of the best methods of riveting
attention, and as every teacher has hot the faculty of
asking questions, few suggestive ones are given which
ma, y prove helpful.
Why do we eat food ?
XVhat is nitrogenous f«»,| ?
\Vhut is its chief office ?
XVhere is it ¢x be found ?
In what section 0»f vegetable kingd,»m is this compound
abundant ?
\Vhat is
Of what
Why do
Do they
\Vhich are he mosç imporçan hea-giving compounds .
'hat is the proportion in food they should bear the
flesh-forming compounds
XVhat other compounds are necessary t forma perfect food ?
the chief nitrogenous compound in meat and eggs ?
is if composed
we call these compounds nitrogenous ?
serve any other purpose besides building up flesh ?
SUGGESTIVE QUESTIONS. 189
Give their use ?
VChere are they to be found ?
What is common sal ?
Where is it foun(! ?
Why do we use it
Give the three digestive juices.
What kind of mineral matter do we find in vegetables
Why should potato larings, leaves and stalks of cabbage
not be put in the dust bin or garbage pail ?
What should be done with them
Which are the most important warmth-ging foods ?
Give another naine for these foods ?
Why are they so called ?
Vhat is combustion
How do these foods lroduce force, etc. ?
V'hat other elements do these foods contain ?
Why are rats and oils more valuable as het.givers than
starch or sugar
What elements unite and form water
What is the proportion of water in the body
Give its use
Exelain the difference in the digestion of starch and fat ?
Why does starch need cooking ?
To what kingdom does it belong ?
Which section is of most value
tow is starch changed into sugar ?
190 DO}IESTIC SCIE.CE.
SVhat changes food into blood
Vhat gives the red celer te blood ?
What mineral helps digestion most ?
What is sugar ?
'hat causes sugar te ferment
$hat is the result ?
Where is it te be found ?
V'hat are food adjuncts ?
Of vhat value are they
Give the names of combustible nutrients.
Give the names of incombustible nutrients.
For a substance te undergo combustion, what must it con-
tain
V'hat supports combustion
What is chemically pure water ?
XVhat causes the hardness of water
What is gluten ?
What is dextrine ?
X$here is it found
In what way does dextrine differ frein starch
'hat is decomposition ?
LESSONS FOR PUBLIC SCHOOL CLASSES. 191
SCHEDULE OF LESSONS FOR PUBLIC SCHOOL
CLASSES.
LE88O.
I. Information regarding the conduct of classes. Practice in
meastLring. Practice in ligbting gas-burners and ovcn.
Practice in lighting and regulting a range.
Il. Fruit--Applesauce. Codd]eà apples. Sewed prunes.
III. Starch--Boiled rice. Potatoes, boiled and mashed.
IV. Starch--Thickening liquids with flour.
V. Starch--Practice in No. 4.
VI. Vegetables--Onions, cabbage, parsnips, etc.
V I I. Eggs--Boiled egg. Poacbed eggs. T«»ast.
VIII. Eggs and milk--Boiled and baked custard.
IX. Flour mixtures--Popovers, griddle cake.
X. Flour mixtures--Milk biscuits. Corn bread. Apple
pudding.
XI. Bread--Making sponge, kneading, and setting t,, rise.
XII. Bread--Moulding and baking.
X[II. Fish--Boiled and baked fish. Creamed fish anti sauce.
XIV. Review of theory and recipes.
KV. Meat--loasting meat. Soup stock.
XVI. Meat---Stewed meat.
XVII. hIeat--Cold meat and broiling.
XVIII. Salads.
XIX. Beans.
XX. Plain puddings.
oT].--After this each teacher must arrange lessons according fo
circumstances, age of pupils, etc., alternating cooking with lessons
in care of kitchen and utensils, and lectures on sanitary matters,
laundry work, setting table, and serving.
APPENDIX.
Outlines Nos. I and II, for clas work, are contributed by Prof.
Kinne, of Teachers' Co/lege, Columbi University, N . Y. City.
OI_7I'LINE I.
The following outline is offered as a tentative plan of
work, for n average class of girls, in the highes grades
of the Public school. The exc ortier of lessons depends
in a measure on the skill and interes of the pupils, and
the special dishes selected to illustrate a l,rinciple, upon
the circumstances of the pupils, and upon the season of
the year.
If should be r.oted that beginning with the third
lesson, there are four lessons on the cooking of carbo-
hydrates ; then four on the cooking of nitrogenous foods;
next the batters, combining the two, and introducing the
use of fat, and so on. Itis the purpose of this arrange-
ment to enforce the eflbcts produced by heat on the food
principles, singly and in combination; to alternate the
groups, so that there is a constant rcview of principles
already established; and to give practical work of in-
creasing difliculty.
The course in cooking should be preceded by a few
lessons in house-work; and af leaqt one on the care of
the kitchen. Itis taken for granted that the lessons are
accompanied by a study of food values, the cost of food,
marketing, etc.
1. Simple experimefits in combustion--to illustrate the
structure of stoves and the care of such stoves Study
13 193
19 DOMESTIC SCIENCE.
of the fuel and apparatus tobe used in the school
kitchen; practice in using the apparatus; comparison
with other apparatus.
2. Utensils--what they are, of what materials, and
why. It is well to bave pupils make a list in note-book
of simple kitchen furnishing.
Experiments with the boiling of water, in Florence
flask, in tea-kettle, and in covered saucepan, using ther-
mometer. Use of double boiler. Compare with boiling
water the temperature of fat hot enough for frying,
and al that of the oven. To illustrate the two latter,
croutons may be ruade.
3. Measuring--experiment with the cooking of starch
in water: cornstarch pudding, or tapioca or sago jelly.
Develop the idea of the effect of the boiling temperature
on the starch grains, the bursting of the grains, and the
change in flavor due to continued cooking.
4. A cereal and a fruit,--say, baked apples. In the
ceral, in addition to the starch, is the cooking of the
woody fibre. Note in both cereal and fruit the flavors
dcveloped by heat, the cooking being continuation, as
it were, of the rpening process.
5. A starchy and a green vegetab!e; as, for instance,
potatoes and cabbage. Here, again, are the two prin-
ciples, cookery of starch and vegetable fibre; again the
dvelopment of flavor by heat. Cookery of peas and
beans would botter be deferred until the pupils are
familiar with the effect of water on nitrogenous sub-
stances.
If time allows, a sauce may be ruade to serve with a
vegetable, or this may be given in the next lesson-
195
6. Vegetable soups, without meat stock. This is in
I)art a reviev lesson. Oi)i)ortunity is offered here for the
study of proportions, several ingredients bcing used, how
much vegetable pull) or juice fo how much liquid; how
much thickening, and how much salt fo a quart of soui).
7. Eggs. Experiments fo show the coagulating point
of the white and yolk, followed by soft and hard cooking
of eggs, and possibly plain omelet.
8. Eg and milk.
9. Oysters.
10. Fish.
ll, 12, 13. Batters. In these three lessons study
especially proportions, methods of mixing and baking.
A good sequence of batters is the following: popovers,
griddle cakes, muffins, and baking powder biscuit; or a
sweet batter in the form of a plain cake may be given
for sake of variety.
14. Tender meat.
15. Tender meat.
18. Tough meat.
19. Tough meat.
1)an broiling and broiling.
Roasting and making of gravy.
Soui)s and stews.
Soups and stews.
Made dishes of meat can be given in these two lessons
20. Beverages.
21. Salads.
22. Desserts.
23. A breakfast.
24. A luncheon.
25. A dinner; or, ctinner and sut)per.
196 DOMESTIC SCIENCE.
Other topics, in addition to these, or in plce of some
of them; bacon, and trying out of fat; cheese dishes:
canning and preservng; dishes for invalids; other
desserts and ruade dishes.
Ç.)UTLI NE II.
This outline has been found proetical in a shor course
where it wa advisable fo dve the pupils work in the
preparation of simple mls. The plan can be followed
in a longer course.
I t rod'uctorg L,so " Fire-»tk i ng, Measu,'ing, etc.
1. A cereal and fruit.
2. Eggs.
3. Bacon, and the trying out of fat.
4. Plain muffins, or griddle ckes. Coffee.
5. A breakïast.
6. Vegetables. Vegetable soup.
7. A ruade dish of meat or fish.
8. Salad and dressing.
9. Muffins or biscuit.
10. A luncheon or supper.
11. Vegetables. Mazroni.
12. Meat.
13. Sauces and gravies. A desert.
14. Breoe or rolls.
15. A dinner.
Jalstr ©1 Educatin, Ontaro
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