Full text of "Household science and arts"

UC-NRLF

DUSEHOLD

HOUSEHOLD
SCIENCE AND ARTS

FOR

ELEMENTARY SCHOOLS

JOSEPHINE MORRIS

SUPERVISOR OF HOUSEHOLD SCIENCE AND ARTS
IN THE BOSTON PUBLIC SCHOOLS

NEW YORK :. CINCINNATI : CHICAGO

AMERICAN BOOK COMPANY

COPTRIGHT, 1912 AND 1913, BY

JOSEPHINE MORRIS.

MORRIS, HOUSEHOLD SCIENCE AND AKT8.
W.P. I

MRS. ELLOR CARLISLE RIPLEY

ASSISTANT SUPERINTENDENT OF THE BOSTON PUBLIC
SCHOOLS, WHOSE KINDLY INTEREST AND COOPERATION
HAVE BEEN INVALUABLE AIDS IN THE ACCOMPLISHMENT
OF THE WORK, THIS BOOK IS AFFECTIONATELY DEDICATED
BY THE AUTHOR, IN GRATITUDE FOR HER HELPFUL
SUGGESTIONS IN ITS PLANNING AND COMPLETION

260870

PREFACE

" Household Science and Arts " aims first and last to be
practical. Its suggestions as to best ways of keeping a house
clean and sanitary, its advice in regard to the care and
preparation of wholesome foods, and its formulation of about
three hundred fifty recipes are all to the point. They are,
moreover, such as may be followed in all homes. Because
it is easy to find elaborate recipes and difficult to secure a-
collection suggestive and useful to the average housekeeper,
this book has embraced only that which is well within the
reach of the typical American home.

All directions within these covers are expressed in simple
language. This fact makes the book easily understood by
young students, and saves time and thought for young
housekeepers.

In the outline of preliminary lessons, teachers may find a
suggested order of making girls acquainted with the kitchen
and its equipment. This acquaintance should be made very
informally, with no attempt to cover in the first lesson more
than the general and familiar kitchen furnishings and tools
and their place and order. The individual cooking utensils,
unfamiliar in name and use, should be taken up just before
need of each is felt, so as to avoid confusion of mind arising
from trying to learn many new things at once.

It is suggested, also, that in the first, and in all subsequent,
lessons teachers place marked emphasis upon the importance
of wearing in the kitchen a clean, attractive outfit ; of meet-
ing there all requirements under " Personal Habits in the
Kitchen " ; and of not making " Mistakes to be avoided in

6 I'REFACE

the Kitchen." In these particulars the teachers set stand-
ards which the children can reach only by constant practice.
While children may understand a full statement of what
they ought to do and of what they ought to avoid, good
kitchen habits can be secured only by the teacher's persistent
demand for the ideal.

The theory of a process in cookery is understood much more
easily after than before experience with that process. For
this reason, teachers are urged to reduce explanation to a
minimum until pupils have had some practice in the process
to be explained. The consistent pursuit of this plan not only
gives better results from cookery instruction, but it favors
the acquisition of skill by the pupils and increases their
interest in their work. To objectify their conception of a
recipe or direction is the great pleasure and great gain of a
course in Household Arts. Therefore the teacher's silence
is golden and the pupil's activity is rich reward.

JOSEPHINE MORRIS.

CONTENTS

FIRST YEAR

PAGE

PRELIMINARY LESSONS 9

DUST 11

REFRIGERATOR 15

REMOVING STAINS 16

COMBUSTION 17

KEROSENE LAMPS . . .19

THE KITCHEN FIRE .19

THE TABLE 25

DISH WASHING, SILVER POLISHING, CARE OF THE SINK AND

OF GARBAGE 29

ABBREVIATIONS AND MEASUREMENTS 32

FOOD 34

WATER 35

BEVERAGES . . .36

FRUIT 40

VEGETABLES 42

STARCH 51

CEREALS 55

COMPOSITION OF FOODS 61

MILK 62

CREAM SOUPS . . 64

BUTTER 67

CHEESE 68

EGGS 70

8 CONTENTS

SECOND' YEAR

/ PAGE

MEAT 78

GELATIN 99

/ FISH 101

FATS AND OILS . . .112

BREAD . . . .115

BAKING POWDER . . . 124

CAKE . . . . 132

STEAMED DOUGHS AND BATTERS . . . . .139
PASTRY 145

x SALADS . . . . ( 148

INVALID COOKERY 153

SANDWICHES . . . . . . . . 158

COMPOSITION AND COST OF MENUS . '." " . . . 162

J FROZEN DESSERTS . . 163

-/PRESERVING FOODS . . . * . ... 166

JELLIES . . .172

SUGAR 176

' CANDY MAKING . . 177

DIGESTIVE PROCESSES . . . . . . .183

HOME NURSING . . . . -. . . . . 185

HOUSEHOLD SANITATION ....... 190

CARE OF BEDROOMS . 192

/ LAUNDERING . ... 194

HOUSEHOLD ACCOUNTS 198

HOUSE FURNISHING . . . . . . .201

Box OR SCHOOL LUNCHEONS 205

' . MENUS 208

CAMP COOKERY 218

THE HOME MAKER'S DUTY TO HERSELF . . . .221

SCHOOL GARDENS 226

INDEX TO RECIPES 228

GENERAL INDEX 241

HOME RECIPES 249

HOUSEHOLD SCIENCE AND ARTS

FIRST YEAR

PRELIMINARY LESSONS

At the beginning of this course in Household Arts the fol-
lowing points are suggested for consideration with the class
in three fully illustrated preliminary talks, in which the chil-
dren are taught to exemplify what is stated in regard to outfit,
personal habits, and mistakes ; to become familiar with the
general equipment and order of the kitchen ; and to use the
gas burners.
I. Pupil's Costume.

Cap to cover the hair entirely.
Apron, cotton material, to cover the dress entirely.
Towel.
Holder.
II. Personal Habits in the Kitchen.

Dress. A tub dress is an ideal kitchen dress ; its best

substitute is a large allover cotton apron.
Hands. No rings should be worn ; the hands should
be washed and the nails thoroughly cleaned before
beginning to cook. After touching the face, hair,
handkerchief, or anything not pertaining to the cook-
ing, the hands should always be washed.
Hair. The hair should be completely covered by the

cap, and all loose locks tucked beneath it.
Towel. Each pupil should use her own hand towel for

drying her hands.

Never use the hand towel for dusting or for drying dishes.
9

10 FIRST YEAR

III. Mistakes to be avoided by Pupils in the Kitchen.

Cluttering utensils on the cookery table, or articles in

the room.
Soiling many dishes when a few could be washed and

used again.
Using the dishcloth for anything but dish washing, such

as for wiping spots from the floor.
Wasting time looking in the cookbook for recipes often

used. These should be copied and hung in plain sight

near the cookery table.

IV. Equipment.
General.

Sink and furnishings.

Ranges.

Towel racks.

Demonstration desk.

Dining table and dining chairs.

Station stools.

Station for each pupil with gas burner and standard

equipment.

Molding board. Desk pan.

Case knife. Salt box.

Paring knife. Pepper shaker.

Steel fork. Tin plate.

2 teaspoons. Crockery plate.

1 tablespoon. Cup and saucer.

1 wooden spoon. Sauce dish.

Measuring cup. Scrubbing brush.

1 pint agate saucepan.
Cabinets : Order of
Dishes. Linen.

Glassware. Silver.

Cooking utensils.
State particular arrangement of each cabinet in school

DUST 11

kitchen, locating contents of particular drawers, closets, and
shelves as set apart for supplies, utensils, dishes, linen, and
silver.

V. Special. Practice the proper use of the fire-proof ed blan-
ket to be used in case of accident with the gas burner.
VI. Special Instructions on Gas Burners.

Care of matches.

Lighting gas burners ; demonstration and practice.

Teach economical use of gas, showing suitable flame
for simmering and for boiling.

Extinguishing gas.

DUST

Much dust is alive. That is, it contains germs or microbes,
as they are sometimes called. A germ or microbe is among the
smallest of living things. Many are so small that a powerful
microscope, making them seem at least fifty times as large as
they are, must be used in order to examine them. Most
germs will not grow unless kept moist and warm. Some of
these germs can produce useful tiny plants, such as yeast.
Some of them produce undesirable plants, such as mold in
bread and in cheese. -.l3ome of them produce during their
growth very dangerous poisons, and when our bodies are
weakened from lack of food, air, or sleep, such germs may
carry diseases to us. So the rooms in which we live should
be kept as free from dust as possible.

One way of protecting ourselves from the living germs
always found in dust is the use of a proper method of dusting
and sweeping rooms. The main thing to be done is to avoid
throwing dust into the air when trying to remove it from any
article of furniture. Much that will be said in the next les-
son on dusting arid sweeping can be traced back to this one
principle of avoiding the scattering of dust.

12 FIRST YEAR

But harmful germs are brought to the home by other
carriers than dust. Flies are very harmful to us and useful
to bad germs by carrying them from place to place. Flies
are hatched in filth and always support germs. The good
housekeeper will not allow uncovered in her house anything
attractive to flies. She will also make sure that her garbage
pail is not open to them as a free boarding house. She will
use every possible means of keeping her home free from these
busy little pests.

Mosquitoes, too, are enemies. Although their bite is un-
pleasant, we should wage war on them for another reason than
that. They carry diseases, and are a very common means of
" chills and fever," ague or malaria.

But there are useful germs. Bread making, butter making,
and cheese curing are aided by such germs, and they help too
in the ripening of meat.

SWEEPING

Care of Brooms and Brushes. In sweeping use alternate
sides and corners of the broom, so that it may wear evenly.
Wash brooms frequently in hot, soapy water, and hang them
up to dry. Brush all lint from dustbrush, and wash it occa-
sionally in cold or warm water, never in hot, as hot water
softens the glue which holds the bristles in place. After
washing the brush, hang it in the open air to dry.

Sweeping Smooth, Finished Floors, or Hardwood Floors.
Before beginning to sweep, see that no uncovered food is in the
room. Then dust the corners of the room with a short-
handled bristle brush ; dust the sides of the room with a long-
handled bristle brush, sweeping toward the center; then
sweep the floor with short strokes, keeping the broom close
to the floor to prevent raising dust.

Next, gather the dust in one spot near the center of the

DUSTING 13

room, and take it up with a brush, or a small broom and a
dustpan, and burn it at once whenever possible, opening all
the dampers of the range before putting the dust into the fire.

Care of Hardwood Floors and Stairs. Always sweep
floor and stairs before wiping them with damp cloth.

Use as little water as possible, and wipe the wood dry ; or
wipe it over with kerosene.

Rub hard with a soft, dry cloth until the wood is perfectly
dry.

Sweeping a Carpeted Floor, (a) Preparatory Steps.
Dust pictures and all pieces of furniture too large to be
removed, and cover them with cheesecloth covers. Dust
all small articles and remove them from the room. If a
high wind is blowing, close the windows to prevent the dust
from blowing back. Tear old newspapers into small pieces,
dampen them, and sprinkle them over the carpet.

(b) Sweeping. Sweep the corners of the carpet with a
short-handled corn broom. Sweep the sides of the room with
a long-handled corn broom, sweeping towards the center,
and taking short strokes, so as to avoid raising dust. Collect
the dirt in one pile and take it up on a dustpan with a small
broom.

A carpet sweeper may be used on the center of the carpet
after the sides are brushed.

Sweeping Carpeted Stairs. Use a short-handled corn
broom and a dustpan covered with damp paper. Brush the
dirt from each step into the dustpan. Be careful to leave the
corners clean.

DUSTING

Implements for Dusting. Dry mop for hard wood or
smooth-finished floors, or a long-handled corn broom covered
with a canton flannel bag.

Several cheesecloth dusters.

14 FIRST YEAR

Care of Mops and Dusters. Dry mops should be washed
and boiled (on the day when the family washing is done),
rinsed well, and dried outdoors.

Canton flannel bags for broom cases should be washed and
rinsed each time after using.

Dusters should be washed, scalded, and dried outdoors
each time after using.

Dusting a Room. Dust the walls and highest articles
in the room first, going regularly around the room. Dust
lower articles with cheesecloth duster.

Gather or wipe the dust carefully into the duster and turn
over the cloth to fold the dust well inside. Use a clean por-
tion of duster for each new article to be dusted.

SCRUBBING

I. Requisites.

Desk pan. Scouring soap.

Desk cloth. Hot water.

Scrubbing brush.

II. Method.

Remove any crumbs ; wash the table or board with a wet
cloth. Dip the bristles of the scrubbing brush into
water, rub scouring soap on the brush, and scrub well
with the grain of the wood; wash off the soap ; wipe the
wood entirely dry.

Rinse the cloth, shake it, and hang it to dry.

Grease spots on unfinished wood may be removed with
ammonia, or with water and borax.

Pour ammonia on the spot, and let it stand a few minutes ;
then rinse it off with cold water.

Completely cover the spot with the borax and let it stand
overnight.

Rinse it off with clear water.

REFRIGERATOR 15

REFRIGERATOR
I. Implements for Cleaning.

Scrubbing brush.
Small broom.

Long-handled brush or stick for the waste pipe.
Desk pan.
Desk cloth.

Plenty of hot water with washing soda dissolved in it.
II. Method.

Remove all food and ice, take out the shelves and ice

racks.
Scrub 'the shelves and racks with the scrubbing brush

and put them in the sun to dry.
Scrub the floor and walls of the refrigerator with hot soda

water, using a small broom. Never put the hands

into soda water.

Be very careful to clean the corners well.
Make a very strong solution of soda water.
Wash the waste pipe either with a long-handled bristle

brush that comes for this purpose, or with a stick

having a cloth wound around it.
Now scald the inside of the refrigerator with clear, boiling

water and wipe it as dry as possible. Leave the refrig-
erator open until it is thoroughly dry.
When it is dry, replace the racks, ice, shelves, and food,

wiping all the food dishes on the outside.
Close the doors and wipe the woodwork, outside with a

damp cloth.

A refrigerator should be thoroughly cleaned once a week.
It should be examined daily to make sure that no bit of

food, however small, is left to spoil, or mold.
Caution. Hot food should never be put into the refrig-
erator. No food with a strong odor, such as cabbage, onions,
or bananas should be placed there.

16 FIRST YEAR

REMOVING STAINS

I. Caused by Fruits or Beverages.

Requisites.
Large bowl.
Cold water.

Plenty of boiling water.
Method.

Fruit, tea, or coffee stains may be removed while yet
fresh by laying the stained parts over a bowl* and
slowly pouring boiling water on the stain.
Repeat the process until the stains are removed.
Pear stains often will not come out under this treat-
ment and require " Javelle Water."
Cocoa and chocolate stains should be soaked in cold
water for ten or fifteen minutes, and then treated for
removal as advised for fruit stains.
II. Iron Rust Stains.
Requisites.
Cold water.
Lemon juice.
Salt.

Sunshine.

Method. Iron rust stains may be removed by wetting
the material in cold water, applying lemon juice and salt,
and then placing the material at once in the sunshine. More
than one application may be necessary.

Caution. Causes of iron rust should be carefully avoided.
A loose screw lying in the laundry tub, hooks on wash gar-
ments, etc., are liable to make much trouble. Lemon juice
and salt tend to rot material to which they are applied.
Hence it is wise to avoid stains which call for their use.

COMBUSTION 17

COMBUSTION

Experiment 1. Light a candle. Place a bottle over it.
What happens?

Experiment 2. Light a candle, place a bottle over it, and
just before the light goes out, lift the bottle. What happens?

Experiment 3. Light a candle, place a chimney over it,
and put a piece of paper over the top of the chimney. What
happens?

Relight the candle, and raise the chimney a little at the
bottom. What happens?

What is necessary to make the candle burn and to keep
it burning?

Experiment 4. Light a taper and put it into a bottle.
Cover the bottle. After the light has gone out, pour a little
limewater into the bottle. What happens to the limewater?
We have produced a gas in the bottle which turns limewater
milky. It is composed of carbon and oxygen, and is called
carbon dioxide. Limewater is the test for carbon dioxide.

Experiment 5. Breathe into a bottle. Pour a little lime-
water into the bottle. We have the same gas, carbon diox-
ide, in our breath.

Experiment 6. Light a taper and put it into a bottle.
Does any water collect on the sides of the bottle ? Water
is composed of hydrogen and oxygen.

Air. From experiments 1, 2, 3, and 4 we may conclude
that air is necessary to keep the candle burning. Air is a
mixture of nitrogen and oxygen. It is the oxygen which is
the active element.

Oxidation. Oxygen has a great tendency to unite with
other elements. When they unite slowly, we do not notice
any rise in temperature. This gradual process is called oxi-
dation.

Combustion. When fire is applied to fuels, the oxidation

18 FIRST YEAR

takes place rapidly. Noticeable heat and light are produced.
This process is called combustion.

Kindling Point. Fuels differ as to the temperature at
which they will burn or unite with oxygen. The tempera-
ture at which a substance will begin to burn is called the
kindling point. Make a list of fuels, beginning with those
that have the lowest kindling point.

Composition of Fuels. From experiments 4 and 5 we
may conclude that fuels contain carbon. From experiment
6 we may conclude that fuels also contain hydrogen.

Products of Combustion. The chief products of combus-
tion of fuels are the gases which rise from the fire. They
are carbon dioxide and carbon monoxide and usually steam.
Carbon monoxide is the gas that burns near the fuel with a
bluish flame. It is the product of incomplete combustion.
Carbon dioxide is the product of complete combustion and
is invisible. Much of the fuel is wasted in the process of
combustion. Smoke and soot are a loss. Smoke is composed
of the little pieces of fuel which have been partly burned,
and escape with the vapor in the draft up the chimney.
When wood and soft coal are burned, parts of the oily com-
pounds are combined with the unconsumed bits of fuel and
stick to the chimney flues. This is called soot.

Chimneys have to be kept free from soot, for it sometimes
collects in large quantities and ignites in the chimney and
burns.

Ashes are the mineral substances in the fuels which will
not burn.

THE KITCHEN FIRE 19

KEROSENE LAMPS
I. Cleaning.

Occasionally take off the burners, laying them on several
folds of newspaper; take out the wicks, boil the
burners in soda water in the proportion of one (1)
teaspoonful of washing soda to one (1) quart of water.
At all times keep the air holes free from dust and
lamp dirt.
II. Filling.

Fill the lamp to within one inch of the top.

Trim the wick with care; see that it is perfectly even,
with no projecting point.

Clean the chimney by washing it in hot ammonia water.
Dry it thoroughly on a clean glass towel kept for the
purpose. Wipe the lamp on the outside with lamp
cloth kept for this purpose only.

III. Extinguishing.

Oil lamps without extinguishers should be turned low
enough to get the wick away from the air. Then they
will go out of themselves.

IV. Quality.

Cheap burners of thin brass are not really economical,
as they get out of order soon, and so are much harder
to keep clean than well-made burners.

THE KITCHEN FIRE

Requisites for a Fire.
Air.
Fuel.

Matches or some other means of raising fuel to the kin-
dling point.
Fuel may be :

Paper. Peat.

Shavings. Coke.

20 FIRST YEAR

Wood. Gas.

Charcoal. Denatured Alcohol.

Coal. Gasoline.

When hot enough to take fire, a substance is at the kindling
point.

THE COAL RANGE

The range is an iron box with attached parts. The pupil
should become thoroughly familiar with the range and all its
parts. The fire box, the stovepipe, the dampers, the oven,
and the ash pan.

Fire Box. The fire box varies much in size, but is usually
rectangular in shape and holds the fuel.

Stovepipe. The stovepipe is used to carry off smoke and
unburned gas.

Dampers. The dampers are used to control the currents
of air. The front damper admits air below the fuel and allows
it to burn, and is often called the fresh air damper. Closing
it wholly or partly decreases the rate of burning.

The slide or check draft admits air above the fuel and is
opened to decrease burning.

The oven damper is used for turning the hot air from the
chimney to the oven. It should never be closed when the
fire is new and the fuel smoking, but may be closed after the
smoke has disappeared.

The oven is one of the main parts of the range, and has
iron walls and a tight-fitting door.

Notice the ash pan. It should never be allowed to be so
full that the ashes and cinders pile up against the fire grate.
This not only chokes the fire, but burns out the grate. The
ash pan should be taken out and emptied when there is little
or no fire in the stove.

Method of Building a Fire. Brush all ashes from top of
the oven into the fire box. Turn the grate so as to dump all

THE GAS RANGE 21

ashes into the ash pan. Clean out all ashes and large and
small cinders from the fire box. Tear paper into rather small
pieces, crumple them loosely, using enough to cover the bot-
tom of the grate. Put in small pieces of soft wood, arranging
them loosely in crosswise manner. Place hard wood in same
way, leaving spaces for air to pass through freely, and use
enough wood to kindle the coal. Put on the covers, and open
the fresh air damper and the oven damper.

If the range needs blacking, do it now.

Select a good quality of stove polish and moisten it with a
little cold water. Apply it to the range with a dauber.

Light the fire at the bottom, applying a lighted match to
the paper, and while the fire is kindling, polish the range with
a dry brush, beginning at the parts which are directly over
the burning fuel.

When the wood is kindling freely, add coal and never put
coals above the top of the lining. It is both a hindrance and
waste to put on too much coal when fire is kindling.

Close the oven damper when the blue flame has disap-
peared from the coal and close the fresh air damper and the
oven damper when the fire is thoroughly kindled.

If a hot fire is needed for baking, leave the fresh air damper
open.

DIRECTIONS FOR KEEPING A FIRE OVERNIGHT

Rake the fire, put on fresh coal, close fresh air, oven, and
chimney dampers, and partly open the slide over the fire.

THE GAS RANGE

The gas range saves time and labor, does not heat the kit-
chen uncomfortably in summer, and, if managed with care,
may be an economical means of cooking.

Study all the parts of the gas range.

22 FIRST YEAR

Find out where the main pipe is which leads the gas into
the range. Notice the shut-off.

Notice the position of the gas cocks when open and when
closed.

Locate the top burners and the simmerer.

Locate the baking and the broiling ovens.

Find out where all the burners are which heat the oven.

Locate the oven pilot light.

Cleaning the Gas Range. See that the burners are clean,
and that their air holes are not stopped with dust or dirt.
Draw out the iron sheet under top of the range and clean
it once a day ; scrub it once a week. Polish the range, fol-
lowing as far as possible directions for polishing the coal
range.

Lighting. Upper Burners. Open the gas cock, or gate-
way, in the connecting pipe.

Open the cock in the pipe that supplies the burner; let
the gas run a second and apply a lighted match at the top of
the burner.

The gas should always burn with a blue flame.

Oven Burners. Open both oven doors.

Open the pilot cock and light the pilot light through the
hole made for this purpose.

Open and light first one cock and then the other, and when
both are lighted, turn off the pilot light.

Caution. Never light the oven burners until you have
first opened both oven doors, as dangerous explosions are likely
to take place when ovens contain any gas.

As soon as the contents of a saucepan or a kettle boil on
the gas range, turn the gas down as low as can be done with-
out checking boiling. Use the simmerer instead of one of
the burners when practicable to do so.

THE OIL STOVE 23

THE ELECTRIC STOVE

The electric stove is even cleaner and more convenient
than the gas stove, but it is not yet within the reach of many
of us on account of the high rate of electricity. Although
in some cities the rate of electricity is lowered during the
day when the current is being used for cooking, even then
it is more expensive than gas. The heat comes from coils of
wire which become red hot when the electricity is turned on.
Cooking utensils containing the food to be cooked are placed
over these coils.

There are many electrical utensils, as toasters, chafing
dishes, tea kettles, etc., which contain the electrical coils
and can be attached to any lamp socket. These are very
convenient, especially for light housekeeping.

THE OIL STOVE

Kerosene is used in the country in summer where there is
no gas. In order to burn kerosene it must be vaporized.
The blue flame kerosene stove is considered the best. In
most of these the oil is fed into a hollow ring at the bottom
of the burner where it becomes heated to a temperature suf-
ficiently high to vaporize it. This vapor mixes with the air
and burns with a blue flame.

The stove should be placed in a part of the kitchen where
there is no draft. Great care must be taken of the wicks.
Each day they must be cleaned by wiping off the excess car-
bon with a soft cloth. The cylinders, and the top and bot-
tom of the stove, must be kept carefully dusted. The tank
should be refilled each day and never allowed to burn out.
It will be interesting to make a comparison of the cost of the
different fuels.

It has been found that with coal at $7.75 per ton, gas at
$1 per 1000 cubic feet, kerosene oil at $.12 a gallon, elec-

24 FIRST YEAR

tricity at $.10 per kilowatt hour, heat for cooking will cost
per hour

0.011 if coal is used.

0.012 if gas is used.

0.008 if kerosene oil is used.

0.057 if electricity is used.

It appears from the above that kerosene oil would be the
cheapest fuel ; but we shall find that it takes half as long
again to cook with a kerosene stove, for the heat is not so
intense as the heat caused by the other fuels. This must
be taken into consideration when deciding upon the cost
of fuel.

THE TABLE 25

THE TABLE

Conditions. The table should be scrupulously clean and
attractive. It may be both with very inexpensive furnish-
ings, for habits of neatness and taste may be cultivated at
the poorest table with cheap linen and simple crockery.
Everything on it should be placed in a well-considered and
orderly manner.

Table Setting for Breakfast.

Requisites.

Dining table. Napkins.

Dining chairs. Glassware.

Duster. Dishes.

Silence cloth. Silver.

- Table cloth.

Dust the table, and cover it with a canton flannel or felt-
ing undercloth to improve the appearance of the tablecloth,
to prevent noise, and to protect the table top.

Lay the cloth, placing the middle fold upward in the cen-
ter and lengthwise with the table, and see that all hanging
corners are equally long.

Arrange a place for father, which is called the host's place,
and a place for mother, which is called the hostess's place.

The host's place is called the head of the table and the hos-
tess's place the foot of the table, and one should be opposite
the other. Place the knives at the right of each plate with
sharp edges toward plate, and the handles one inch from
edge of table. Place the forks at the left of the plate with
tines upward and handles on a line with handles of knives.
Lay the spoons near the knives with bowls up and handles
on a line with knives and forks. Place tumbler, top up, near
end of knife blade, and napkin and bread and butter plate
at the left near the fork. Place a salt and pepper shaker at
either end of the table.

FIRST YEAR

If fruit is to be served at breakfast, it should be served
first, a knife and a plate being placed for each person.

Service. The tea and coffee service .should be arranged
in front of the hostess in the form of a semicircle.

1, knife, 2, spoon, 3, tumbler, 4, fork, 5, napkin, 6, bread and butter plate, 7, breakfast

plate.

At the right, place the following :
Coffeepot or teapot.
Sugar bowl.
Spoon tray.

Cream pitcher, hot-water pitcher, or covered jug.
At the left, place the following :

Cups and saucers with handles toward the right.
Cereal Service. The cereal dish should be placed in front
of the hostess with a tablespoon at the right and individual
dishes at the left.

Meat Service. The meat service should be placed before
the host.

In front, platter containing meat or fish or other main dish.
At the right, a carving knife and fork on a carving rest, and
a tablespoon.

At the left, a pile of hot plates.

THE TABLE 27

Bread and Butter Service. Plates containing hot rolls
and muffins should be placed at opposite ends of the table.

The butter plate, with the butter knife at the right, should
be placed in front of some member of the family who assists in
serving.

After each course is laid look at the table. See if it pleases
you, and looks well balanced and convenient as to placing of
dishes.

The Supper Table. The supper table is arranged simi-
larly to the breakfast table, smaller plates being used.
Sauce or preserves are often served with cake at supper, and
places should be planned for each.

The Dinner Table. The knives, forks, spoons, tumbler,
and napkin are arranged as for breakfast. A soup spoon is
added. The usual three courses :

1. Soup.

2. Meat, or fish, and vegetables.

3. Dessert.

First, or Soup Course. In front of the hostess.

The soup tureen, the ladle with bowl up at the right.

At the left, the hot soup plates.

Second, or Meat Course. The meat platter and the hot
plates may be arranged as for breakfast.

The vegetables of this course may be passed by the waitress
or served by the hostess.

Removal of Dishes. After this course is finished remove
everything but the dessert spoons and tumblers. Remove
all crumbs, using a tray and a napkin ; or a crumb scraper.

Third, or Dessert Course. Place the dessert in front of the
hostess with a spoon or knife for serving.

Place the plates or sauce dishes at the left.

28 FIRST YEAR

SUGGESTIONS ON SERVING

The Tray. Purpose. A tray should be used in serving
food and in removing the smaller dishes from the table. It
saves steps and time and allows more delicate service than
can be given without it.

Manner of Handling. The tray should be held in the
left hand and dishes or plates placed upon it with the right,
taking care not to rest the thumb on the surface of the dishes,
especially when serving. Dishes should be placed before
those at the table from the right, and removed from the left,
removing everything pertaining to one course before serving
the next.

Passing Dishes on a' Tray. Dishes from which food is to
be taken should be passed from the left, holding the tray
slightly above the level of the table.

The handle of the serving fork or spoon should be toward
the right.

To fill Glasses. Draw to edge of table, being careful to
touch the glass near the bottom, put cracked ice in with a
spoon and fill tumbler to within an inch of the top. In pass-
ing also place the hand near the bottom, never over or -near
the top.

Serving. Finger Bowls. - - When finger bowls are used,
put each on a dessert plate with a doily underneath the
bowl ; place a bowl at the left of each person.

SOME THINGS TO REMEMBER CONCERNING TABLE MANNERS

The napkin should be. spread across the lap, not tucked in
at the neck, because no one should eat so rapidly or care-
lessly as to drop food on her waist.

The soup spoon should be dipped from instead of toward
you, because by managing in this way drops are less likely to
fall, and one does not appear greedy.

DISH WASHING 29

Always place the side of the spoon to your lips ; never take
food from the tip of the spoon as it appears awkward.

Do not tip the soup plate ; it seems a greedy act.

Bread should be broken into small pieces, and placed in the
mouth ; biting into a slice of bread is avoided by all people of
good manners.

If your preference is asked regarding food, express it at once.

The table utensils should not be handled. Keep your
hands on your napkin in your lap when not eating.

The spoon should be placed on the saucer, never left in the
cup.

The knife and fork should be placed straight on the plate
and a little to one side, or rested on the edge of the bread and
butter plate when passing your plate for a second portion.
Never lay your knife on the tablecloth.

When food is in the mouth, be very careful to keep the lips
closed, even when chewing. Do not talk with food in the
mouth.

At the close of the meal when all have finished eating, the
napkin should be folded, holding it while doing so below the
level of the table.

The essence of good manners is to look out for the comfort
of others and to try to anticipate their wants. " True po-
liteness is true kindness. " Do not talk to people about what
you may think to be their bad manners, even if they are your
young brothers and sisters. You will succeed better by mak-
ing them desire to be polite than by telling them that they are
ill mannered.

DISH WASHING, SILVER POLISHING, CARE OF THE SINK

AND OF GARBAGE
I. Requisites.

Dishpan half full of hot, soapy water.

Large rinsing pan partially filled with clear, hot water.

30 FIRST YEAR

Draining tray.
Good soap.
Plenty of hot water.
II. Preparation.

Scrape all food from dishes and rinse plates and cups.
Soak in cold water all dishes which have been used for
eggs, milk, and starchy foods, and in hot water all
dishes used for sugary and other sticky foods.
Pile all dishes of a kind together, the largest at the
bottom. Put silver knives, forks, and spoons
together.
Steel knives and forks should be placed with handles

to the right of a plate.
Wipe greasy saucepans and frying pans with a soft

paper, then soak them in hot water.
III. Order of Washing.

Saucepans and all other cooking utensils. Then get
fresh water for :
Glasses.
Silver.
China.

Caution. Change the water in both pans whenever it be-
comes greasy or cool.

The handles of knives, if of wood, ivory, bone, or pearl,
should never be put into water.

Wash all tinware in hot, soapy water, care being taken to
remove all substances from seams and corners. Try to avoid
scraping tinware with a knife. Polish it with pulverized
scouring soap.

If any of the silver is tarnished, clean it after washing it
by rubbing it with soft cloth or cotton waste which has been
moistened and dipped into silver polish. Allow the polish
to dry on and rub it off with a soft, dry cloth. Wash the sil-
ver in hot, soapy water and dry it with a soft towel.

DISH WASHING 31

IV. Recipe for Silver Polish.

Sift jewelers' whiting through a fine meshed cloth, or a
hair sieve. Make the sifted whiting into a paste by
using water and ammonia. Apply the paste to
silver, nickel, or aluminum, and let it dry on. Polish
with a soft flannel cloth.

Steel knives should be scoured after washing, using
pulverized scouring soap, Bristol brick, or tripoli.
Dampen a cork, or a piece of old cloth or cotton waste
and dip it into the polishing material. Rub the
blades on both sides until no stains remain. Dip the
blades into clean, hot, soapy water and dry them on
a dish towel.
V. Care of Dish Cloths and Towels.

Warm water, soap and a small washboard should be
used in washing dishcloths and towels, scrubbing
both until all stains are removed. Scald them in
boiling water, rinse them in clear, cold water and
wring them well. Shake or pull out all wrinkles
and dry them out of doors, if possible.

VI. Handling Dishes.

Handle dishes so carefully that they will not knock
against each other and chip. When placing them
in the rinsing pan, be careful to lay them so that they
will not slide or fall. When moving them on the
sink or draining boards, do not push them against
each other, but lift them and replace them. Avoid
being a noisy dishwasher.

VII. Cleaning the Sink.

Every day remove all particles of food with a sink

brush and sink shovel.
Wash the sink with hot, soapy water and scrub it with

sink scrubbing brush and scouring soap.
Clean behind sink pipes with a wooden skewer.

32 FIRST YEAR

Rinse the sink with clear hot water and wipe the wood
work.

Be sure that the edges and outside of the sink are per-
fectly clean.

Wash the sink pan and cloth.

Frequently flush the sink by pouring boiling water
down sink pipe.

Once a month use a solution of caustic soda and boiling
water to clean grease from the sink pipe.

Iron sinks should be wiped dry and rubbed over with
an old cloth that has been sprinkled with kerosene
oil.
VIII. Polishing Brasses.

Use any good polish.

Dip a piece of soft cloth into the polish and apply it
to the brass. Let it dry on and then polish with a
dry piece of old flannel or dry cotton waste.
IX. Garbage.

Garbage is best disposed of by burning it, or if you
have a garden, by burying it, as it becomes a good
fertilizer. Strain off all water and put waste in a
paper and place it in the ash pan to dry. When it
is dry, open all dampers in the range and burn it.

The garbage pail should be kept very clean, and so
tightly closed that no fly can get into it.

Rinse the garbage pail with cold water, then wash it
thoroughly with a strong solution of hot soda water,
using a child's long-handled broom kept for that pur-
pose only. Let both broom and pail afterward dry
in the sun.

ABBREVIATIONS AND MEASUREMENTS

All measurements in these recipes are level.

For success in cookery, all measurements must be accurate.

ABBREVIATIONS 33

A good recipe correctly followed always gives successful
results.

Good cooking is not a matter of luck. Whenever you fail,
search for the cause until you find it. Be very careful then
in all your measurements ; follow your directions exactly and
you will become a good cook.

MEASUREMENTS OF DRY MATERIALS SUCH AS FLOUR, MEAL,
POWDERED SUGAR, ETC.

A Cupful. Sift the material first, fill the cup with a spoon
or a scoop, being careful not to shake the material down, and
level it off with the back of a case knife.

A Spoonful Fill the spoon by dipping it into the
material. Lift it, and level it off with a case knife.

A Part Spoonful. Fill a spoon and divide the material
with a knife lengthwise to measure one half spoonful. .

Divide half spoonful crosswise to measure a quarter spoonful
and a quarter spoonful crosswise to measure an eighth spoon-
ful.

A speck of anything is as much as will rest on the tip of a
pointed paring knife, or, in other words, a few grains.

Abbreviations

tbs. stands for tablespoon. qt. stands for quart,
ts. stands for teaspoon. pt. stands for pint.

ss. stands for saltspoon. oz. stands for ounce,

spk. stands for speck. Ib. stands for pound,

c. stands for cup. h. stands for hour.

m. stands for minute.

34 FIRST YEAR

Table of Measurements
4 ss. equal 1 ts.

3 ts. equal 1 tbs.

4 tbs. equal \ cup.
4 c. equal 1 qt.

2 tbs. butter equal 1 oz.

4 tbs. flour equal 1 oz.

2 c. meat (finely chopped, packed solidly) equal 1 Ib.

2 c. granulated sugar equal 1 Ib.

2 c. butter (packed solidly) equal 1 Ib.

4 c. flour equal 1 Ib.

9 large eggs equal 1 Ib.

FOOD

By food is meant something which can nourish the body,
nxake it grow, or restore its tissues and furnish it with a
supply of energy.

Most food can do this work more easily after than before
cooking, and most food is improved hi appearance and in
flavor by being cooked. In all cases cooking tends to kill
germs. So it has become the custom to cook most of the
food we eat.

Ways of Cooking. Boiling is cooking in boiling water or
other liquid.

Steaming is cooking over steam.

In boiling and ordinary steam cooking the food cannot be
heated above a certain degree (212 Fahrenheit).

Stewing is long, slow boiling in a small amount of water.

Broiling or grilling is cooking above hot coals, or directly
over the fire.

Pan broiling is cooking without fat hi a hot frying pan or
on a hot griddle.

Roasting now generally means cooking in an oven. But

WATER 35

before stoves were used it meant cooking before a glowing
open fire.

Baking is cooking in a hot oven.

Frying is cooking in fat enough to cover the food com-
pletely.

Sauteing is cooking in a small quantity of hot fat. It is
often called frying.

Braising and fricasseeing are combinations of sauteing and
stewing.

WATER

Water constitutes about two thirds of the weight of the
human body. It is most essential to life, aiding in the di-
gestion arid assimilation of food. From four to five pints
should be taken daily into the system. Water exists in these
forms :

Liquid.

Gaseous -vapor (steam), clouds, mist.

Solid ice.

Water is spoken of as hard or soft ; pure or impure.

Hard water contains much dissolved mineral matter.

Perform experiments to show its solvent power.

Try to make soapsuds in hard and in soft water.

Lime is often found in hard water. Boiling causes some
of the lime to come out of very hard water and settle in the
bottom of the kettle. After this has happened the water is
somewhat softened.

Soft water has very little mineral matter in it. The water
of different countries and of different parts of the same
country differs very much in degrees of hardness and softness.

Pure water means clear water which has no dangerous
germs in it. Water may be made practically pure by boiling
it thoroughly. Boiled water should be placed in bottles,
corked, allowed to cool, and then set in the ice chest to chill

36 FIRST YEAR

for drinking. Water should be boiled unless it is known to
be free from dangerous germs.

Water is sterile if it is free from all living germs.

Temperatures. Find zero, summer heat, and freezing as
marked on the schoolroom thermometer.

98 - Learn by using a thermometer that the normal
temperature of the human body is higher than any of these.
It is about 98.

180 From the dairy or kitchen thermometer learn that
simmering water is about 180 hot, and notice that small
air bubbles appear on the bottom and sides of the vessel
containing simmering water.

212 The dairy thermometer will show you that the
boiling point of water is 212 F., and that no matter how
hard it boils, it does not get any hotter. Notice that large
bubbles of steam are near the top and on the surface of
boiling water.

Cautions. Keep the inside of water pitchers clean.
Keep the bedroom water pitchers also free from the slime
which collects on them unless they are washed and rinsed
frequently.

Keep table water bottles clean in the inside.

Avoid water that has been standing overnight uncovered.

Never drink water from wells of houses in which no one
is living.

Do not use water from the hot-water faucet for cooking.

BEVERAGES
TEA AND COFFEE

Your teacher will tell how coffee and tea look when grow-
ing, what countries raise them, and how each is prepared for
market. She will ask some of you to copy on the blackboard

BEVERAGES

a picture of the tea plant and the coffee plant, and others of
you to find pictures showing people working in tea fields or
coffee fields. She will tell you of different kinds of tea and
of coffee and ask you to locate the countries producing them.

Because of a stimulating property called iheine in tea, and
caffeine in coffee, young people should not use either as a
beverage. Older people sometimes use so much tea or coffee
that it becomes very injurious to them.

Cautions. Both tea and coffee should be kept in tightly
covered tins or jars.

Teapots and coffeepots should always be scalded before
they are used.

Always use freshly boiled water for all beverages.

Hot tea or coffee should be served very hot.

Cold tea or coffee should be served ice cold.

RECIPE i.

Proportion for each
cup:
1 ts. tea
1 c. boiling water

RECIPE 2.

RECIPE 3.

\ c. ground coffee
2 eggshells (crum-
bled), or
\ egg

\ c. cold water
3 c. boiling water

TEA

Put the tea into a scalded teapot and
pour boiling water over it. Let it stand
on the back of the stove to steep for five
minutes. It should never be boiled. Strain
the tea and serve it at once.

If stronger tea is desired, two teaspoons
of tea may be used to one cup of boiling
water.

RUSSIAN TEA

Make tea as in No. 1, and serve it hot or
cold with thin slices of lemon and sugar,
and without milk.

BOILED COFFEE

Mix the coffee, the egg, or eggshells
(the eggs should be washed before they are
broken), and \ cup of cold water thor-
oughly. Add boiling water, boil the coffee
three minutes, and move the coffeepot to
the back of the stove. Pour a little of the

RECIPE 4.

c. finely ground

coffee
3 c. boiling water

RECIPE 5.

FIRST YEAR

coffee into a cup to free the spout from
grounds; pour it back into the coffeepot
and add J cup of cold water. Let it stand
where it will keep hot but not boil, for ten
minutes. Serve the coffee at once with
cream and sugar which are put into the
hot cup before the coffee is poured on.
Scalded milk may be used instead of cream.

FILTERED COFFEE

Put the coffee into the upper part of a
scalded filter coffeepot, and pour boiling
water slowly through. The coffeepot must
be kept hot while coffee is being made, but
filtered coffee must never be boiled. Serve
the coffee at once with cream or sugar as
in No. 3.

ICED COFFEE

Use recipe No. 3 and serve the coffee cold
in a deep tumbler with cracked ice, cream,
and sugar, with whipped cream on top.

Clearing Coffee. Eggshells should be washed and saved
for clearing coffee. Three egg shells are sufficient to effect
clearing for one cup of ground coffee. Salt fish skin, if washed,
dried, and cut into inch pieces, may be used for the same
purpose.

CHOCOLATE AND COCOA

Your teacher will tell you about the cultivation of the cocoa
tree and where it grows, as well as of the size of the pod, and
number of beans found in each. She will tell you of the differ-
ent parts of the cocoa fruit and show you specimens of shells
and berries.

You must learn also about preparation of cocoa for market
under these headings :

BEVERAGES 39

Drying.

Roasting.

Removing covering of bean.

Breaking and selling as cocoa nibs.

Removal of fat from beans before cocoa is made.

Cocoa beans are broken into small pieces known as cocoa
nibs.

Chocolate is made from cocoa nibs, which contain a large
quantity of fat ; cocoa is made from nibs from which much of
the fat has been removed. This fat obtained from the cocoa
bean is known as cocoa butter.

Cocoa shells are the outer covering of the bean.

Both chocolate and cocoa contain much nourishment.
Cocoa is used as a beverage by young people and chocolate as
a beverage, and also as a confection.

Chocolate and cocoa are improved in flavor by boiling for
a few minutes.

Scalded Milk. -

Use (as substitute for cream).

Method.

Appearance.

RECIPE 6. BREAKFAST COCOA

1 tbs. cocoa Scald the milk ; mix the cocoa and sugar,

1 tbs. sugar add one half of the boiling water, and make a

1 c. boiling water smooth paste. Add the remaining water

2 c. hot milk and boil the mixture for two minutes ; re-

move the chocolate pot from the fire, add
the hot milk, and serve the cocoa at once.

RECIPE 7. RECEPTION COCOA

3 c. milk Scald the milk in a double boiler ; mix well
2 tbs. cocoa the cocoa, sugar, cornstarch, and salt in a
2 tbs. sugar saucepan ; stir in gradually 1 c. boiling
1 ts. cornstarch water and boil the mixture five minutes,
Spk. salt stirring it constantly. Turn this mixture

FIRST YEAR

1 c. boiling water
ts. vanilla

into the hot milk in the boiler and beat it
with an egg beater for five minutes, or until
it is foamy. Serve the cocoa in chocolate
cups with whipped cream on top.

FRUIT

General Composition. Fruit contains water, sugar, acids,
and a small percentage of proteid.

Food Value. Good fruit is very wholesome, and should be
used freely, both fresh and cooked. The former, if not eaten
underripe or overripe, is easily digested.

The fruits most commonly used are apples, pears, peaches,
plums, cherries, grapes, bananas, pineapples, currants, and
various kinds of berries.

RECIPE 8.

6 tart apples
6 tbs. water
6 ts. sugar

RECIPE 9. I

6 large sour apples
f c. sugar

1 c. water

2 thin strips lemon
rind, or

8 whole cloves
Spk. salt

BAKED APPLES

Wash the apples, pare them or leave the
skins on, and remove the cores. Place them
in an earthen or granite baking dish. Allow
1 ts. of sugar in center of each apple, and 1
tbs. of water for each apple, pouring water
around the fruit. Bake the apples in a hot
oven until they are soft, basting them fre-
quently. Place the apples in a dish, and
pour the juice around them. Serve them
hot or cold, and with milk or cream if
desired.

APPLE SAUCE

Wipe, quarter, pare, and core the apples.
Make a sirup of sugar, water, lemon rind,
and a few grains of salt, by boiling them
together for seven minutes. Add enough
apples to cover the bottom of the saucepan.
As soon as the apples are soft, lift them
out with a spoon, and place them in the
serving dish. Continue until all the apples
are cooked, then strain sirup over them and
serve them hot or cold.

FRUIT

RECIPE 10. II

6 tart apples
| c. water
1 strip lemon rind
| c. sugar
Spk. salt

RECIPE ii.

6 apples (pared,
quartered, and
cored)

f c. sugar

f c. water

RECIPE 12.

1 qt. rhubarb

(cut into |-inch
pieces)

2 c. sugar

RECIPE 13.

RECIPE 14.
4 bananas
| c. sugar
1| tbs. melted

butter
2 tbs. boiling

water
Juice of 1 lemon

RECIPE 15.

1 qt. cranberries

2 c. sugar

APPLE SAUCE

Wash, pare, quarter, and core the apples ;
cook the water, sugar, salt, and lemon rind
for five minutes. Add the apples and cook
them until they are tender (stirring them
occasionally). Remove the lemon rind.
Pour the sauce into a dish and allow it to
cool before serving it.

BAKED APPLE SAUCE

Put the apples into a pudding dish, and
.add the water and sugar. Cover the dish
tightly and bake the apples in a slow oven
until they are soft, and deep red in color.

STEAMED RHUBARB SAUCE

Cut off the leaves and the root and wash
the stalks and cut them into ^-inch lengths.
Put the rhubarb into a double boiler, add
the sugar, and cover the boiler tight.
Cook the rhubarb until it is soft ; do not
stir it, as pieces should be unbroken.

BAKED RHUBARB

Prepare rhubarb as in No. 12 and bake it
in a covered baking dish in moderate oven,
until it is tender and deep red in color.

BAKED BANANAS

Peel the bananas, cut them into halves
lengthwise, and lay them on,n old platter.
Mix the melted butter, sugar, water, and
lemon juice together ; pour half of the mix-
ture over the bananas and put them into a
slow oven. Bake them fifteen to twenty
minutes, using remaining mixture for bast-
ing them.

CRANBERRY SAUCE

Pick over and wash the cranberries.
Put them into a saucepan with the water ;

42 FIRST YEAR

2 c. water cover them and cook them for ten minutes.

Add the sugar and boil them three minutes
longer.

Dried Fruits. The dried fruits most commonly used are
apples, apricots, currants, raisins, and prunes.

General Directions for Preparing Dried Fruits. Wash
the fruit well in several waters, being sure to remove all dust.
When the water is clear, put the fruit into a saucepan, cover
it with cold water, and let it soak for several hours, or over-
night. Use enough of the water in which the fruit was
soaked to cover the fruit, and cook it until it is tender.
Sweeten the fruit to taste and cook it five minutes longer.

RECIPE 16. STEWED PRUNES

1 Ib. prunes Wash the prunes thoroughly, put them

| c. sugar into a saucepan, and cover them with cold

1 qt. cold water water. Soak them overnight and cook

4 thin slices lemon them next morning in the same water un-
til they are soft. When they are nearly
cooked, add slices of lemon and sugar, and
cook them five minutes longer. Let the
lemon remain in the juice until the prunes
are ready for serving.

Dry apricots may be cooked in the same
way.

VEGETABLES

Experiments to show the Structure of Vegetables.

1. Hold a crosswise section of a piece of potato up to the
light. How many distinct parts can you find? The out-
side layer is about one fourth to one half inch thick. It is
slightly colored and turns green when left in the light. It
is composed of a woody substance which we call cellulose
and is denser than the rest of the potato. The next layer
contains the great bulk of the food ingredients. The ulte-
rior or the core is shaped a little like a star and contains

VEGETABLES 43

more cellulose and less water, than the other interior
layer.

2. Examine crosswise sections of a carrot, a beet, and
other vegetables in season.

Experiments to show the Composition of Vegetables.

1. Grate a small piece of potato. Place it in a strainer
and pour cold water through the strainer, collecting the water
in a bowl.

2. Allow the water in the bowl to stand what happens?
Test some of the sediment with iodine solution.

3. Mix the contents of the bowl together and boil the
mixture.

4. Examine the part of the potato that is left in the
strainer. Put it in a dry place and evaporate the moisture
from it slowly.

5. Weigh another small piece of potato, let it stand in the
kitchen a few days, weigh it again, and compare its weight
with the original weight.

6. Place another piece of potato on a pan, in a hot oven.
Keep it there until the potato has apparently disappeared ;
examine any residue that has remained.

From these six experiments write out the composition of
the potato. Do the same with the other vegetables in
season.

General Composition. Vegetables contain mineral salts,
which are important to health, and water and cellulose.

Cellulose is a fibrous substance which is not digestible,
but is important because it gives bulk ; some vegetables con-
tain starch and proteid.

Food Value. Vegetables when in season are a very eco-
nomical item of food, and are always a very necessary part
of our diet.

Manner of Growth. Vegetables may be classed under
two heads : those growing above ground, as squash, cabbage,

44 FIRST YEAR

beans, tomatoes, etc., and those growing underground, as
potatoes, radishes, turnips, carrots, etc.

Useful Parts. Different parts of different plants are used
as food, as the following table shows :

Roots. Beets, radishes, sweet potatoes, turnips, carrots.

Tubers. Potatoes, Jerusalem artichokes.

Bulbs. Onions, garlic, etc.

Leaves. ^ Beet greens, spinach, lettuce, dandelions, cabbage.

Fruit. Cucumbers, squash, tomatoes, egg plant, etc.

Seeds. Beans, peas, lentils, and corn.

Care of Vegetables. Winter vegetables, w'ith the excep-
tion of squashes, should be kept in a dry, cold place and packed
in barrels or bins to exclude air.

Squashes should be spread out in a dry, rather warm place.
If dark spots begin to appear on squashes, they should be
used at once.

Summer vegetables should be cooked as soon as possible
after they are gathered. Fresh vegetables are much better
flavored than those which have been picked long before use.

Selection of Vegetables. Select vegetables of medium
size, small rather than large. They are cheaper because more
come in a given measure, and better, as the large vegetables
are sometimes old and tough and poor in flavor.

General Directions for Preparing and Cooking Vegetables.
Select vegetables of equal size.

Wash them thoroughly, and pare, scrape, or peel them.

If possible, allow them to soak in cold water a few hours
before cooking. This is especially important if they are wilted.

Cook them until they are tender, in freshly boiling, salted
water, allowing one tablespoon of salt to each quart of water.

Strongly flavored vegetables, such as cabbage, onions, and
turnips, should be cooked uncovered, and the water should
be changed every fifteen minutes, boiling water being used
to replace that which is thrown away.

VEGETABLES

Green vegetables, such as spinach, peas, and dandelions,
should be cooked covered so as to preserve the color.

Most vegetables may be acceptably served plain with
butter, salt, and pepper, or with white sauce.

General Rule for Seasoning Vegetables. For 1 qt. of
cooked vegetables use 4 tbs. butter, 1 ts. salt, f ts. pepper.
More salt and less butter may be used ; and seasoning may be
varied to suit taste.

RECIPE 17.

RECIPE 18.

6 baked potatoes
1 tbs. butter
ts. salt
Spk. pepper
c. milk
1 egg beaten

RECIPE 19.

BAKED POTATOES

Select medium-sized potatoes and scrub
them thoroughly with a brush. Bake them
(about thirty-five minutes, or until they are
soft, turning them occasionally) on the grate
of a hot oven. When they are done, press
them in a cloth until the skins break, re-
place them in the oven three or four minutes
in order to let steam escape and to prevent
sogginess. Serve them at once in a folded
napkin or an uncovered dish.

STUFFED POTATOES

Cut a slice from the end of a baked
potato, or split it, scrape out the inside
with a fork ; mash and season it, and add
milk, which has been heated, and beaten
egg, and beat the mixture well. Return the
mixture to the shell and heat it.

BOILED POTATOES

Select potatoes of uniform size. Wash
them, and pare them thinly ; if possible,
allow them to stand in cold water one hour
before cooking. Cook them until they are
soft, in freshly boiling water to which salt
has been added. Drain them, remove the
cover, and shake them over the fire until they
are dry. Serve them hot.

FIRST YEAR

RECIPE 20.

RECIPE 21.

6 boiled potatoes
2 tbs. butter
\ ts. salt
Spk. pepper

RICED POTATOES

Prepare boiled potatoes according to
No. 19. Then pass them quickly through
a hot ricer and serve them at once.

MASHED POTATOES

Mash the boiled potatoes, add the butter,
salt, and pepper. Add the milk slowly and
beat the mixture with a fork until it is
light, white, and foamy. Heap it lightly

About 4
milk.

tbs. hot on a hot dish.

RECIPE 22.

4 boiled potatoes
\ ts. salt
Spk. pepper
Milk to cover, or \ c.

to 1 c. potatoes
2 tbs. butter

1 ts. chopped pars-
ley

RECIPE 23.

2 c. pea beans
\ Ib. salt pork

1 ts. salt

2 tbs. molasses

1 c. boiling water

CREAMED POTATOES
Heat the milk in a double boiler. Cut
the potatoes into cubes and put them into
milk. Add seasoning and cook the cubes
slowly until the milk is absorbed (about
f hour). Add the butter and parsley and
serve the dish at once.

BOSTON BAKED BEANS

Cover the beans with cold water and
soak them overnight. In the morning
drain off the water. Add fresh cold water
and simmer the beans until they are tender
or until the skins crack. Drain the beans.
Scald the rind of the pork, scrape it, and
gash it into half-inch slices. Put the beans
into a bean pot and put the pork in, leaving
only the rind exposed. Mix the molasses,
salt, and boiling water together and pour
the mixture into the bean pot, then add
enough boiling water to cover the beans.
Cover the bean pot, put it into the oven, and
bake the beans slowly eight hours, remov-
ing the 'cover the last hour to brown the
rind of the pork. Add boiling water from
time to time throughout the baking.

VEGETABLES

RECIPE 24.

(For scalloped
dishes, and cream

soups.)

1 tbs. flour

2 tbs. butter to 1 c.
milk

| ts. salt
Spk. pepper

RECIPE 25.

(For cream toast,
vegetables, fish, and
meat.)

2 tbs. flour

2 tbs. butter to 1 c.
milk

j ts. salt

Spk. pepper

RECIPE 26.

(For croquettes.)

4 tbs. flour

2 tbs. butter to 1 c.

milk
\ ts. salt
Spk. pepper

RECIPE 27.

WHITE SAUCE

I. THIN WHITE SAUCE

Scald the milk. Mix the flour with a
little cold milk and smooth out all lumps.
Add the flour mixture to the hot milk,
stirring constantly. Boil it about five
minutes ; add the salt, pepper, and butter.

II. MEDIUM WHITE SAUCE

Scald the milk. Melt the butter and add
the flour to the melted butter, smoothing
out all lumps. Add the hot milk very
slowly, stirring it constantly. Boil it five
minutes ; add the salt and pepper.

III. THICK WHITE SAUCE

Rub the butter and the flour together,
add the hot milk slowly, and press out ail
lumps. Stir the mixture and cook it until
it is smooth and thick, add the salt and
pepper.

BOILED BEETS

Select small, young beets. Wash them,
being careful not to break the skins. Leave
on the end of the root and about 1 inch of
the top. Cook them in boiling water, with-
out salt, until they are tender (2f hours
or longer). When they are done, put them
into cold water and rub off the skins.
Slice the beets and serve them in vinegar,
or season them with salt, pepper, and
butter.

RECIPE 28.

RECIPE 29.

RECIPE 30.
RECIPE 31.

FIRST YEAR

BOILED TURNIPS

Wash and pare the turnips and cut them
into one-inch slices; add salt to freshly
boiling water and cook the slices until they
are soft. Drain and mash them, adding
butter, salt, and pepper. Serve the mashed
turnip at once on a hot dish.

BOILED CARROTS

Wash and scrape the carrots, and cut
them into one-inch slices. Add salt to
freshly boiling water and cook the slices
until they are soft. Drain them, cut them
into cubes, and serve them in white sauce,
or seasoned with butter, salt, and pepper.

BOILED PARSNIPS

Treat parsnips same as carrots in No. 29.

BOILED ONIONS

Peel the onions under water and cook
them until they are soft in freshly boiling
water to which salt has been added, chang-
ing water frequently. Serve them with
butter, salt, and pepper, or with thin white
sauce.

Time Table for Boiling Vegetables

The time for cooking depends on the age of the vegetables.

Asparagus (young), 20 to 30 minutes.

Asparagus (old), 30 to 60 minutes.

Beans (string), 1 to 2 hours.

Beans (shelled), 1J to 2 hours.

Beets (young), 30 to 50 minutes.

Beets (old), 3 to 5 hours.

Cabbage (young), 30 minutes.

Cabbage (old), 2 to 2J hours.

Cauliflower, 25 to 55 minutes.

STALE BREAD 49

Green corn, 10 to 20 minutes.

Dandelions, 2 to 2J hours.
Onions, 50 minutes to 1J hours.

Parsnips, 1 to 2 hours.

Potatoes, 25 to 40 minutes.

Potatoes (sweet), 30 to 55 minutes.

Spinach and other greens,. 20 to 60 minutes.

Squash (summer), 20 to 55 minutes.

Squash (winter), 1 to 1| hours.

Turnips, 40 to 60 minutes.

STALE BREAD

Never throw away old bread, but use it under some of the
following recipes.

RECIPE 32. DRIED BREAD CRUMBS

Break stale bread into small pieces, put
them in a shallow pan, and dry them in a
cool oven. When they are dry, roll them
fine, using a rolling pin on a pastry board ;
when they are cool, put them into a glass
jar and cover them with a piece of muslin
tied over the top of the jar.

Bread crumbs are used for covering
articles of food to be cooked in deep fat ;
and also for the top of scalloped dishes.

RECIPE 33. BUTTERED BREAD CRUMBS

Grate or crumble stale bread into fine
crumbs. Allow 2 tbs. of melted butter to
1 cup of bread crumbs. Pour butter over
the crumbs and stir them with a fork until
the crumbs are well coated with butter.

RECIPE 34. CROUTONS

Cut stale bread into ^-inch slices, and
remove the crusts ; cut the slices into \-
inch cubes. Put the cubes in a shallow

FIRST YEAR

RECIPE 35.

RECIPE 36.

RECIPE 37.

RECIPE 38.

1 c. bread crumbs
(center of loaf)

1 ts. salt

2 c. milk

1 egg (beaten light)
1 ts. vanilla or
| ts. nutmeg

pan and bake them in a moderate oven un-
til they are a golden brown. Turn them fre-
quently while baking to brown all surfaces.
Serve them with soups.

PLAIN TOAST

Cut stale bread into moderately thick
slices. Put them into a toaster and move
it slowly over fire until the bread is dry;
bring the slices nearer the fire and allow
them to become light brown. Turn them
constantly while toasting. Butter them
and serve them while they are hot. Avoid
placing a cover over toast. The slices may
be made more attractive by being cut
diagonally and then placed on a hot dish or
platter.

MILK TOAST

Make medium white sauce according to
No. 24 and pour it over toast.

BAKED CRACKERS

Split common Boston crackers and put a
thin spreading of butter on the inside.
Put the halves on a tin sheet or pan and
bake them light brown in a hot oven;
serve them hot with soup, or cold with
cheese.

BREAD PUDDING

Put the bread crumbs into a buttered
baking dish. Pour on the milk and let the
crumbs soak in the milk \ hour ; add the
sugar, salt, beaten egg, and flavoring. Set
the dish into a pan of hot water and cook
in a moderate oven until the pudding is
firm and brown on top (about thirty-five
minutes). cup of small seedless raisins
may be added. Serve the pudding plain or
with hard sauce.

STARCH

RECIPE 39.

RECIPE 40.

2 c. bread crumbs
(center of loaf)
5 c. sliced apple
\ ts. cinnamon
\ ts. salt
\ c. sugar
\ c. boiling water
4 tbs. butter

CHOCOLATE BREAD PUDDING

Add to No. 38 two tbs. cocoa and omit
the flavoring.

Serve the pudding plain or with hard
sauce.

SCALLOPED APPLE AND BREAD
PUDDING

Wash, pare, core, and slice the apples.
Arrange the crumbs and apples in alternate
layers in a buttered baking dish with but-
tered crumbs on top (No. 33). Sprinkle
each layer of apples with sugar, salt, and
spice, moisten it with water, and dot it with
small pieces of butter. Put buttered crumbs
on top. Cover the pudding and bake for
one hour in a slow oven. Remove the cover
and bake the pudding until the crumbs are
brown. Serve the pudding with lemon
sauce (No. 22).

STARCH

Composition. Starch is composed of grains, each grain
being covered with a thin skin.

Appearance. Starch, as we know it, ' is a fine white
powder.

Sources. It is found largely throughout the vegetable
kingdom, and in abundance in seeds, grains, roots, and tubers.

Food Value. Starch is a heat giver and a strength pro-
ducer, and is one of the most important foods. During the
process of digestion starch is changed into sugar.

Experiments. Your teacher will perform experiments
from which you will learn :

(a) Starch mixes with cold water, but is not affected by it.

(6) Starch should be mixed with cold water to form a
smooth paste before boiling water is added, or the starch
will be lumpy.

52 FIRST YEAR

(d) Moisture and heat are necessary to soften starch
grains.

(e) The presence of starch in foods may be shown by means
of iodine which turns starch solutions a beautiful blue.

Cooking Starch. All starchy foods , require a long,
thorough cooking at a high temperature to make them
digestible.

Agents for Thickening. The common agents used for
thickening are flour, corn starch, arrowroot, rice flour, potato
flour, and eggs ; gelatin, junket, and sea moss are often used
for thickening milk.

Starch thickens more than flour, therefore only half as much
starch as flour needs to be used to thicken a measure of
liquid.

Table for Thickening

1 tbs. flour will thicken 1 cup liquid for soup.

2 tbs. of flour will thicken 1 cup of liquid for gravies or
sauces.

1 egg is used to 1 cup of milk for soft or baked custard.
1 level tbs. granulated gelatin will stiffen 1 pt. of liquid

after the mixture is ice cold.

DESSERT STARCHES

Corn starch. Tapioca.
Arrowroot. Sago.

RECIPE 41. CORN STARCH BLANCMANGE

6 tbs. corn starch Scald 2^ c. milk. Mix together the

3 tbs. sugar corn starch, sugar, salt, and \ c. cold
i ts. salt milk. When the mixture is smooth, add
3 c. milk hot milk and cook the mixture over fire for
| ts, vanilla five minutes, stirring constantly. Cook

the mixture over boiling water for twenty-

STARCH

RECIPE 42.

RECIPE 43.

RECIPE 44-

c. Irish moss
3 c. milk
Spk. salt
1 ts. vanilla

RECIPE 45.

4 tbs. tapioca
(" minute tapi-
oca ")

i c. sugar

1 ts. salt

2 c. boiling water
| can peaches, or

1 pt. jar of peaches

five minutes longer; remove it from the
fire, add the vanilla, and pour the mixture
into a cold, wet mold. Serve it cold with
cream, or milk, and sugar. Crushed straw-
berries or sliced peaches may be served with
blancmange.

CHOCOLATE BLANCMANGE

Chocolate blancmange may be made by
adding 1| tbs. of cocoa to No. 41 and
omitting, the vanilla.

>
FRUIT CORN STARCH BLANCMANGE

One cup of any kind of cooked fruit may
be added to No. 41 just before the blanc-
mange is poured into the mold.

IRISH MOSS BLANCMANGE

Soak the moss in cold water for fifteen
minutes. Pick it over, wash it, tie it in a
thin bag, and put it into double boiler with
the milk. Cook it about thirty minutes, or
until the milk is thickened. Remove the
boiler from the fire, lift out the moss, and
add the salt and vanilla; pour the blanc-
mange into a cold, wet mold and set it aside
to cool. Serve the blancmange plain with
sugar and milk, or surround it with fresh
strawberries or sliced banana, and serve it
with sugar and cream.

PEACH TAPIOCA

Soak the tapioca in | c. of cold water
for five minutes, add the boiling water and
salt, and cook the mixture in a double
boiler until the tapioca is' transparent.
Add the sugar. Put halves of peaches into
a serving dish and sprinkle with powdered
sugar. Pour the cooked tapioca over the
peaches and set it aside to cool. Serve it
cold with cream, milk, or whipped cream.

FIRST YEAR

RECIPE 46.

1 c. " minute
tapioca " or sago

\ c. sugar

ts. salt

| ts. cinnamon, or

Spk. nutmeg

2 c. boiling water

3 tart apples

RECIPE 47.

2 tbs. tapioca

3 tbs. sugar

1 ts. salt

2 c. scalded milk
2 eggs

ts. vanilla

APPLE TAPIOCA OR SAGO

Wash, pare, quarter, and core the apples.
Soak the tapioca for five minutes in \ c.
cold water. Cook the tapioca in boiling
water in a double boiler until it is trans-
parent, and add the sugar, salt, and spice.
Put the quartered apples into a buttered
pudding dish, pour on tapioca mixture, and
cook it in a moderate oven until the apples
are tender. Serve it with sugar, cream, or
milk.

TAPIOCA CREAM

Scald the milk, mix the tapioca, sugar,
and salt ; pour the scalded milk on the
mixture and cook it in a double boiler
about fifteen minutes, stirring it occa-
sionally. Separate the yolks and whites
of the eggs, beat them until they are light,
add the beaten yolks to the tapioca mixture,
and cook it three minutes, stirring it con-
stantly. Remove it from the fire ; add the
vanilla and the beaten whites.

STARCH IN THE FORM OF MACARONI, SPAGHETTI, AND VER-
MICELLI

Your teacher will expect you to know something about
the following points concerning these starchy foods :
Food value.
Where produced ?
From what made ?
How shaped ?
How colored ?
Combination of fat with macaroni.

RECIPE 48.

BOILED MACARONI

Break macaroni into inch pieces. Cook
it until tender (about twenty-five minutes)

STARCH

RECIPE 49.

1 c. macaroni
\ c. grated cheese
1 c. white sauce

(see No. 24)
\\ c. buttered

crumbs

RECIPE 50.

2 c. boiled spaghetti

(seasoned)
\\ c. stewed

tomatoes
1 c. buttered

bread crumbs

in boiling, salted water, allowing 1 table-
spoon of salt to 1 quart of water, and using
enough boiling water to cover it well.
Pour the macaroni into a colander and
run cold water through to keep pieces from
adhering. Reheat it ; season it with salt,
pepper, and butter. Serve it very hot.

Boiled macaroni may be served plain or
with white sauce or tomato sauce.

BAKED MACARONI WITH CHEESE

Cook the macaroni as in No. 48. Put a
layer of boiled macaroni into a buttered
baking dish, sprinkle over it one half of the
grated cheese and add one half of the white
sauce. Repeat. Put buttered crumbs on
top and bake it in a moderate oven until
the sauce boils up around sides of the dish
and the crumbs become brown.

BAKED SPAGHETTI AND TOMATO

Boil spaghetti as directed for macaroni in
No. 48. Put one half of the boiled spa-
ghetti into a buttered baking dish, then
one half of the tomato. Repeat, putting
buttered bread crumbs on top and bake it
as directed for macaroni and cheese in No.
49.

CEREALS

Group what you are taught concerning cereals under the
following heads :
Food value.
Composition.
Kinds.

Where grown ?
Manner of growth.
Distribution.

FIRST YEAR

(The story of Ceres is a pleasing one to write about in your
language work.)

General Directions for Cooking Cereals. Before pouring
on boiling water, fine granular cereals should be first mixed
with cold water to prevent lumping. Always use freshly
boiling water, and add salt to the water for flavor. Cook the
cereal directly over heat for about 10 minutes, stirring it
constantly to avoid burning; then continue the cooking
over boiling water until it is thoroughly cooked, the time
depending on the cereal. Coarse cereals should be stirred
with a fork.

Cereals may be served with cream, milk, or fruits.

Time Table for Cooking Cereals

CEREAL

WATER

SALT

TIME

Rolled Oats . . . . .

2 to 3 c.

s ts.

40 m.

Rolled Wheat ....

2 c.

* ts.

45m.

Cream of Wheat . . .

4 c.

H ts.

45m.

Fine Hominy ....

4 c.

H ts.

60 m.

Coarse Oatmeal . . .

4c.

U ts.

. 5h.

Cracked Wheat . . .

1 C.

4 c.

U ts.

5h.

Rice (steamed) ....

Ic.

3 c.

H ts.

46 to 60 m.

Corn-meal Mush . . .

1 C.

3 to 3| c.

U ts.

3h.

RECIPE 51.

1 c. rolled oats

| ts. salt

3 c. boiling water

ROLLED OATS

Pick over the oats and remove any par-
ticles of dirt. Put the boiling water and
salt into the upper part of a double boiler
and sprinkle in the oats. Cook it over fire
for ten minutes, stirring it constantly.
Cover it and cook it thirty minutes longer
over boiling water.

CEREALS

RECIPE 52.

1 c. cream of wheat

^ ts. salt

4 c. boiling water

RECIPE 53.

1 c. coarse oatmeal

1 ts. salt

4| c. boiling water

RECIPE 54.

1 c. corn meal
1 tbs. flour
1| ts. salt

1 c. cold milk

2 c. boiling water

RECIPE 55.

RECIPE 56.

1 c. rice
H ts. salt
3 c. boiling water
(about)

CREAM OF WHEAT

Mix the cream of wheat and salt with
cold water enough to make a smooth paste.
Pour on boiling water and cook it over the
fire for ten minutes, stirring it constantly.
Cover it and cook it over boiling water for
forty-five minutes, stirring*it occasionally.

OATMEAL MUSH

Put the boiling water and salt into the
upper part of a double boiler. Sprinkle in
the oatmeal. Cook it over the fire for ten
minutes, stirring it constantly. Cover it,
and cook it for five hours over boiling water,
stirring it occasionally.

CORN-MEAL MUSH OR HASTY PUD-
DING

Mix the meal, flour, and salt thoroughly
in the upper part" of a double boiler ; wet
the mixture with cold milk. Stir out all
lumps. Pour on boiling water and cook it
directly over the fire for ten minutes, stir-
ring it constantly. Cover it and cook it
over boiling water for three hours longer.
Serve it hot with cream or milk.

FRIED CORN-MEAL MUSH

Make corn-meal mush as directed in No.
54 ; turn it into a wet bread pan and allow
it to cool. When it is cool, cut it into
slices and brown it in hot butter, oil, or salt-
pork fat. Serve it plain or with butter and
maple sirup.

STEAMED RICE

Pick the rice over carefully, washing it
three or four times. When it is clean, put
it into the upper part of a double boiler
and add the boiling water and salt. Boil

FIRST YEAR

RECIPE 57.

\ c. rice
I ts. salt
| c. sugar

Spk. grated nutmeg
1 qt. or 4 c. hot
milk

it over the fire for eight minutes, stirring it
constantly. Cover it, and cook it over
boiling water for about thirty-five minutes
longer, or until it is soft. Press it into a
cold, wet mold. Serve it with foamy sauce
(No. 231), yellow sauce (No. 233), cream,
or milk.

SIMPLE BAKED RICE PUDDING

Scald the milk. Wash the rice and put
it with salt, sugar, and nutmeg into a
buttered baking dish, and pour on the hot
milk. Bake it in a moderate over from
three to four hours or until thejL/ice is
thoroughly soft and the pudding is dreamy.
Stir it with a fork every five minutes until
the last half hour. Then allow/he pudding
to brown.

One cup scalded raisins added to the
above recipe improves the pudding.

BOILED RICE

Pick over and wash the rice ; add it
slowly to the boiling salted water, so as
not to check the boiling. Boil it until it is
soft (about thirty minutes).

SCALLOPED DISHES

In order to utilize leftover portions of food or to produce
an attractive and appetizing variety, scalloped dishes may
be made from fish, cold meats, cold vegetables, crackers, or
stale bread crumbs ; to which may be added white sauce or
tomato sauce in the proportion of 1 part of sauce to 2
parts of bread, meat, fish, or vegetables.

Cracker Crumbs. Save the crumbs from cracker boxes.
Put them with common crackers, roll them with a rolling pin
until they are fine, and sift them. Plain or buttered they add
to many of the scalloped dishes.

RECIPE 58.

1 c. rice

1 tbs. salt

2 qt. boiling water

SCALLOPED DISHES

RECIPE 59.

RECIPE 60.

RECIPE 61.

RECIPE 62.

RECIPE 63.
1 can tomatoes

1 tbs. chopped onion

2 ts. salt

BUTTERED CRACKER CRUMBS
Allow 4 tbs. of melted butter to 1 c.
cracker crumbs, using a fork to stir .the
crumbs and butter together.

SCALLOPED POTATOES. I

Cut cold, boiled potatoes into slices.
Put a layer into a buttered baking dish,
cover them with a thin white sauce, and
repeat, putting a layer of buttered crumbs
on top. Cover the dish and cook them in a
hot oven one half hour. Remove the cover
and brown the crumbs.

SCALLOPED POTATOES. II

Wash and pare raw potatoes, and cut
them into very thin slices. Soak one half
hour in hot water to remove any bitter
flavor. Drain them and put them in layers
into a buttered dish, seasoning each layer
with salt, pepper, butter, and a sprinkling
of flour. Add enough milk to cover them.
Put buttered crumbs on top and bake them
in a slow oven one and one half hours, cover-
ing them for the first hour, then cooking
them uncovered until the crumbs are brown.

SCALLOPED ONIONS

Cut boiled onions into quarters. Put
them into a buttered baking dish and cover
them with thin white sauce. Sprinkle with
small pieces of butter. Repeat. Cover
the top with buttered bread or cracker
crumbs. Cover them and bake them in a
hot oven three quarters of an hour, then
remove the cover and brown the crumbs.

SCALLOPED TOMATOES
Drain most of the liquid from the toma-
toes, and add to the tomatoes, the onion,
salt, and pepper. Put a layer of bread

FIRST YEAR

1 ts. pepper

2 c. bread crumbs
4 tbs. butter

RECIPE 64.

orumbs in a baking dish, cover it with
tomatoes and put buttered crumbs on top.
Bake them, covered, in a hot oven one half
hour. Remove the cover and brown the
crumbf.

SCALLOPED RICE AND TOMATOES

Put alternate layers of cooked rice and
canned tomatoes in a baking dish ; sprinkle
each layer of tomatoes with salt and
pepper. Cover them with buttered crumbs.
Bake them, covered, in a hot oven until
the mixture is hot ; then remove the cover
and brown the crumbs.

COMPOSITION OF FOODS 61

COMPOSITION OF FOODS

Kinds of Food. Foods may be divided into five groups:
Proteids. Fats and oils.

Carbohydrates. Mineral matter.
Water.

Proteids are necessary to life. Their chief office is to build
up and repair worn-out tissue, although they also furnish
energy. They form a part of both animal and vegetable
foods, and as they contain nitrogen they are often spoken
of as nitrogenous foods.

The principal proteid foods are milk, eggs, meat, fish,
cheese, grains, peas, beans, lentils, and nuts.

Carbohydrates. The principal office of the carbohydrate
foods is to furnish energy. They are found in vegetable
foods and are chiefly starches and sugars ; cereals, vegetables,
sugars, and fruits are among the carbohydrate foods.

Fats and Oils. The principal office of fats and oils is to
furnish energy. They are found in both animal and vege-
table foods. Cream, butter, bacon, and other fat of meat,
fish, olive oil, cotton-seed oil, peanut oil, corn oil, and nut
oil, are classed among the fats and oils.

Mineral Matter. The principal office of mineral matter
is to furnish material for bones. It occurs in the juices of
fresh meats, in fish, vegetables, fruits, water and salt.

Water is one of our main foods and is essential to life. It
makes up about 70 per cent of the weight of the body, and is
contained to a greater or less extent in all foods.

About 2 or 3 quarts of water should be taken daily in food
or drink, as water is necessary to soften and dissolve food and
to aid in carrying off waste, and keep the blood in good con-
dition. Water also assists in the important work of keeping
the body at the normal temperature of 98.

62 FIRST YEAR

MILK

General Composition. Water.

j casein.

Proteid {albumin.

Fat in form of cream.

Sugar of milk.

Mineral matter.

Experiments. The teacher should have the pupils per-
form experiments which will show that milk contains :
(a) Fat.
(6) Sugar.

(d) Curd and whey.

Food Value. Milk is a complete food, because it contains
all the necessary food elements in such form as can be readily
digested and made a part of the body. It is the best food for
infants and is of great value to almost all invalids. Pure
rich milk is creamy white. Poor milk is blue white. Milk
should be sipped slowly, as a solid curd, difficult to digest,
is apt to form in the stomach if it is swallowed hastily. #

If there is doubt as to the freshness of milk, it should be
scalded in a double boiler. If it is not fresh, it will soon curdle
or separate. Milk should be scalded before it is used for
cooking. Boiled milk is considered hard to digest, but
hot milk is often given to induce sleep.

Care of Milk. Absolute cleanliness is essential in the
handling and care of milk, as it readily absorbs odors and
impurities, and collects germs of contagious diseases.

Milk may be made unfit for food, especially for children,
by careless treatment, such as : -

(a) Placing it in unclean vessels.

(b) Exposing it unnecessarily to the air.

(d) Exposing it to flies.

MILK 63

Sterilized milk is milk which has been kept at the boiling
temperature (212 F.) for 15 minutes.

Pasteurized milk is milk which has been heated in sterile
bottles in pans of water kept at a temperature of 155 F.
for 30 minutes, and then cooled quickly. This process does
not affect the flavor of the milk.

Directions for Pasteurizing Milk., Sterilize bottles ac-
cording to the directions for sterilizing jars.

Bake absorbent cotton in the oven until it is light brown,
placing it on a rest in a deep pan.

Fill sterile bottles to the neck with milk. Close them with
baked cotton.

Place the bottles on a rest in a pan and fill the pan with cold
water a little above the milk in the bottles.

Put the pan over the fire and heat it slowly to 155 F.

Rename the pan to the back of the stove and keep the water
at this^Riperature (155 F.) for 30 minutes.

Remove the bottles and cool them as follows : first, place
them in warm water, and let them stand ten minutes, then
in cold water five minutes; then in ice water ten minutes;
then place them on ice.

Skim Milk. Milk from which the cream has been re-
moved is called skim milk.

Condensed milk is milk which has been reduced in bulk
by evaporation. It is preserved by keeping it in sealed cans.

Junket. If sweet milk is allowed to stand undisturbed
after the addition of rennet (a substance made from the
lining of a calf's stomach), the custardlike substance which
forms is called rennet custard or junket.

RECIPE 65. JUNKET

\ junket tablet Crush the tablet and dissolve it in cold

1 ts. cold water water. Heat the milk until it is lukewarm,

2 c. milk add the sugar and flavoring and stir it until
2 tbs. sugar the sugar is dissolved. Add the dissolved

FIRST YEAR

ts. vanilla

RECIPE 66.

1 junket tablet

2 c. milk
^ c. sugar

i c. boiling water
ts. vanilla

junket. Stir the mixture. Pour it into a
glass dish or glass cups and let it stand in a
warm place until it is set or thick ; put it
on ice. Serve it with sugar and cream or
milk, strawberries, or peaches.

CARAMEL JUNKET

Crush the tablet and dissolve it in 1 ts.
cold water. Cook the sugar and water
together until the sirup is golden brown
in color ; then cool it until it is just warm.
Heat the milk until it is lukewarm, add the
sirup, junket, and vanilla.

Turn it into a glass dish and let it stand
in a warm place until it is set ; then cool
it and serve it with whipped cream, or
with cream and sugar.

CREAM SOUPS

Cream soups consist generally of a combination of white
sauce and strained vegetables. The vegetables most com-
monly used are potatoes, corn, celery, carrots, peas, aspara-
gus, and beans.

General Method of making Cream Soups. Cook vege-
tables until they are tender, and press them through a
strainer. Use strained pulp with thin white sauce in following
proportions : 1 c. strained vegetable pulp to 1 c. thin white
sauce. If the soup is too thick, thin it with hot milk or
water.

If a richer soup is desired, add butter or cream. Serve
the soup with toasted crackers or croutons.

RECIPE 67.

POTATO SOUP

4 medium-sized po- Wash and pare the potatoes, and cook
tatoes, or 2 c. them until they are soft ; drain them and
mash them.
Put the milk, water, and onion into the

mashed potatoes
3 c. milk

CREAM SOUPS

1 c. water

1 small-sized onion
cut into quarters

2 tbs. butter
2 tbs. flour

2 ts. salt

| ts. white pepper

double boiler and cook the mixture until
the potatoes are ready.

Pour the hot milk over the mashed potato,
put a strainer over the double boiler in which
the milk was heated, and press the mixture
through the strainer. Make thin white sauce
according to No. 24, using 1 c. hot soup
in place of the milk called for in the recipe ;
pour the sauce into the soup and cook it
for eight minutes, stirring it constantly.
Add the salt and pepper. Serve the soup
with croutons.

RECIPE 68.

1 can corn

2 c. cold water

1 tbs. chopped onion

3 c. hot milk

2 tbs. butter
2 tbs. flour
1 ts. salt

| ts. white pepper

CORN SOUP

Chop the corn and cook it with the
onion and cold water slowly until the corn
is soft, or about one half hour. Scald the
milk. Make a medium white sauce accord-
ing to No. 25. Add this to the milk and
cook it three minutes, stirring it constantly.
Rub the corn through a strainer, add it
to the milk mixture, boil it three minutes
longer, and serve it with toasted crackers.

RECIPE 69.

CREAM OF GREEN-PEA SOUP

Cook peas until they are soft; then
drain them and press them through a
strainer. Make a thin white sauce accord-
ing to No. 24, and add the vegetable pulp.
Season it with salt and pepper and serve
it hot with toasted crackers.

RECIPE 70.

CREAM OF CELERY SOUP

Wash celery, cut it into small pieces,
and boil it until it is soft in just enough
boiling water to cover it.

Press it through a strainer, saving and
using the water in which the celery was
cooked.

FIRST YEAR

Make thin white sauce according to No.
24, and add the celery and water.

Season it with salt and pepper and serve
it hot.

RECIPE 71.

Ingredients I

c. tomatoes

2 ts. sugar

ts. soda

| onion (chopped)

Ingredients II

2 c. milk

4 tbs. butter

4 tbs. flour

1 ts. salt

| ts. pepper

TOMATO BISQUE

Make medium white sauce according
to No. 25, from ingredients II. Put it in
the upper part of a double boiler to keep
hot.

Cook the tomatoes, onions, and sugar
together for fifteen minutes. Strain them
and add the soda.

Combine the two mixtures, pouring the
tomato mixture into the white sauce.
Serve it with toasted crackers, or with
slender strips of toasted bread.

RECIPE 72.

1 can tomatoes
1 c. cold water
6 whole cloves
6 peppercorns
1 tbs. chopped onion

1 ts. salt
Spk. pepper

2 tbs. butter
2 tbs. flour

TOMATO SOUP

Cook the tomato, water, onion, cloves,
and peppercorns together until the toma-
toes are soft, then strain the mixture.
Cook the butter and flour according to No.
25. Pour the flour mixture into the soup,
cook it for five minutes, stirring it con-
stantly. Season it and serve it with toasted
crackers or croutons.

RECIPE 73.

2 c. cold baked
beans

3 c. cold water

1 tbs. onion

2 c. tomatoes
t ts. salt
Spk. pepper

BAKED BEAN SOUP

Mix the beans, water, and onion, and
simmer the mixture until the beans are
soft. Add the tomato. Rub the mixture
through a strainer, adding more water or
tomato to make it the right consistency.
Season it, heat it to the boiling point, and
serve it with toasted crackers.

BUTTER 67

RECIPE 74. SPLIT PEA SOUP

| c. dried split peas Pick over and wash the peas. Put them

3 c. cold water with the onion and cold water into a sauce-

| small onion pan. Let them soak one hour, then simmer

2 tbs. butter them about two hours, or until they are

2 tbs. flour soft. Rub them through a strainer and put

1 ts. salt them on to boil again. Add hot milk to

| ts. white pepper make it the consistency of soup. Make a

Milk to make thin thickening of the butter and flour according

to No. 25, pour it into the soup, and boil

it five minutes, stirring it constantly.

Serve it with croutons.

BUTTER

Butter is made from the cream of milk, which is composed
chiefly of little particles of fat. Beating, shaking, or churn-
ing causes the particles of fat to unite and separate from
the rest of the milk.

Butter contains fat, water, proteid (casein), and mineral
matter.

Food Value. Butter is one of the most palatable and
easily digested of the animal fats. It is made of sweet cream
or of sour cream. To most people butter made from sweet
cream tastes very flat and insipid. In America it is usually
made from sour cream or cream that has been put through a
process called ripening.

Cream is ripened by the action of bacteria which thrive
under certain conditions. If these bacteria have not grown
and done their work, the butter lacks its distinctive flavor.

Oleomargarine. Generally speaking, oleomargarine is
made from the oily part of purified beef fat churned with
milk, mixed with some butter, salted, and colored. It is
clean, wholesome, and nutritious, and looks so much like pure
butter that it is difficult to distinguish them one from the
other.

FIRST YEAR

Test for distinguishing Butter from Oleomargarine. Put
1 tbs. of the substance into a small saucepan and hold the
saucepan over a gas flame, stirring it thoroughly *with a
wooden skewer or a wooden spoon. Let the substance boil,
but do not let it burn.

Genuine butter boils with little noise and produces an
abundance of foam.

Oleomargarine boils noisily, sputtering like fat which has
water in it, and produces little or no foam.

RECIPE 75.
1 pt. cream
I ts. fine table salt,
or more if desired

RECIPE 76.

BUTTER MAKING

Put the cream into a quart preserving
jar. Shake it until the butter separates
from the liquid. Collect the butter par-
ticles with a wooden spoon and press out
as much buttermilk as possible. Wash
the butter several times in cold water, or
until the water is clear. Put it into a dry
bowl, add salt, and work it well into butter,
using a wooden spoon. Make the butter
into shapes or balls.

DIRECTIONS FOR MAKING BUTTER
BALLS

Use small butter paddles. Allow them to
stand in boiling water about three minutes ;
then put them into ice water and let them
stand until they are thoroughly chilled.

Cut the butter into inch cubes, put them
into a bowl of ice water. When they are
chilled, make them into balls by rolling
them between the paddles. Put them on a
plate and set them in the ice box to harden.

CHEESE

Cheese contains proteid (casein), fat, and water.
Food Value. Cheese has a very high food value, con-
taining a large amount of nourishment in highly concentrated

CHEESE 69

form. Its concentrated proteid and fat make it somewhat
indigestible, especially to invalids and children ; but for active
outdoor workers it is one of the cheapest and most nutritious
of foods. It is a good substitute for meat, and contains more
proteid to the pound.

Your teacher will tell you how it is made and allow you to
make some, perhaps.

Different girls in the class should learn about these cheeses.
Find out at the grocery store how they differ in appearance,
and learn where each comes from.

Edam cheese; Swiss cheese; Roquefort cheese; Cottage
cheese; and Camembert cheese.

Source. Cheese, like butter, is a milk product and is
made from whole milk, skim milk, or milk to which cream
has been added.

Process of Making. Milk is curdled, and the liquid,
called whey, is drained off. The curd is then subjected to
heat and pressure, and certain harmless germs are allowed
to grow in it. Flavoring and coloring matter are added,
and then it is sometimes stored for a time in cool cellars.
This last process is called ripening, and some cheeses are kept
years to ripen and improve the flavor.

RECIPE 77. BAKED CRACKERS WITH CHEESE

Bake crackers, as directed in No. 37.
Chop or grate the cheese. Sprinkle the
half crackers with grated cheese, return
them to the oven, and bake them until the
cheese is melted.

RECIPE 78. WELSH RAREBIT

6 slices of toast or Prepare the toast and keep it hot. Melt

toasted crackers the butter, add cornstarch, and stir it until

1 tbs. butter it is smooth ; add the cream gradually and

1 tbs. cornstarch cook it about three minutes. Add the

FIRST YEAR

1 % c. chopped cheese cheese and seasoning, stir it quickly until
% ts. salt the cheese is melted (and no longer). Pour

J ts. mustard it over the toast and serve it at once.

Few grains cayenne
\ c. thin cream or
inilk

RECIPE 79. CREAMED CHEESE

Creamed cheese may be made as in No.
78, but using 1 c. milk and one beaten
egg. Add the beaten egg last, cook it one
minute longer. Serve it on toasted crackers.

CHEESE FONDUE

Cook the bread crumbs and the milk
together, in double boiler, stirring it until
the mixture is hot and smooth; add the
butter, cheese, salt, and pepper, cook it
about one minute longer and remove it
from the fire; add the beaten egg. Bake
it about twenty minutes in a buttered
pudding dish or until it is light brown on
top. Serve it at once.

CHEESE STRAWS

Cream the cheese and butter together,
and add the milk; mix the flour, bread
crumbs, and seasoning, and add these to
the cheese mixture. Knead it thoroughly,
or until it is smooth. Roll it thin as pastry,
cut it into strips about six inches long and
one inch wide. Bake the strips on a but-
tered tin sheet in a hot oven for about ten
minutes, or until they are brown.

EGGS

Teachers will have the egg lessons in the spring when eggs
are cheapest.

Before learning how to cook eggs you should know what
they cost at different seasons of the year.

RECIPE 80.

1 c. bread crumbs
f c. milk

1 c. grated cheese
1 egg beaten well
1 tbs. butter
| ts. salt

Few grains cayenne
pepper

RECIPE 81.

\ c. cheese grated

1 ts. butter

2 ts. milk
4 tbs. flour

3 c. fresh bread
crumbs

i ts. salt

Spk. paprika

Few grains cayenne

EGGS 71

General Composition. Eggs contain proteid, albumin,
water, fat, and mineral matter.

Food Value. Eggs, like milk, are very nutritious, con-
taining in the correct proportion all the food elements neces-
sary for the body. Because of the amount of proteid they
contain they make an excellent substitute for meat.

Fresh eggs when properly cooked are very easily digested,
and raw eggs are even more digestible. It must be remem-
bered that the manner of cooking greatly affects the digesti-
bility of eggs.

Parts of the Egg. Notice the white and yolk and see
"how the yolk lies in the egg. Find the membrane which
incloses the yolk, and the membrane which lines the shells.

The shell is porous and constitutes about one tenth of the
entire weight. The white is almost pure albumin and water,
and is called albumen. It contains some mineral matter.
The yolk is composed of fat, albumin, and mineral matter.
It is held in place by two cords attached to the white. The
membrane covering the yolk is very thin and delicate. The
membrane lining the shell is tough and strong.

Household Test for Fresh Eggs. Fresh eggs should be
heavy and have a slightly rough shell. If dropped into a
bowl of cold water, they sink immediately.

Methods for Keeping Eggs. When eggs are kept for
some time, the water inside evaporates through the porous
shell. Air passes through the shell to take the place of the
evaporated water. The air allows changes to occur within
the shell, as germs often erter with it and increase until the
egg is spoiled. If the purity of an egg is to be kept, the pores
of the shell must be closed so as to exclude air and germs.
This may be done in different ways :

By coating them with paraffin, vaseline, etc.

By packing them in salt, bran, sawdust, oats, etc.

By covering them with limewater.

72 FIRST YEAR

By covering them with soluble glass.

Eggs are also preserved by the cold-storage method, as
most germs are inactive at low temperatures.

Method of Breaking an Egg. To break an egg hold it
in the right hand and crack it on the side of a bowl, or hold
it in the left hand and crack the shell by striking it with a
knife blade; put the thumbs together at the crack and
carefully pull the shell apart.

When using several eggs, break them singly into a cup.

To separate Yolk and White. After cracking the shell
hold the egg upright and break shell apart ; let the white
slide off into a bowl and keep the yolk in one half of the shell ;
slip the yolk from one half of the shell to the other until the
white has drained off ; then put the yolk into a separate dish.

Method of Beating Eggs. The object of beating eggs is
to get particles of air between particles of egg.

Utensils. Wire beater, or Dover egg beater, or knife,
or fork. The white should be beaten until it is stiff and dry.
The yolk should be beaten until it is thick and creamy.

Experiments. Find out : (1) What effect cold water has
on albumen (white of egg) .

(2) What effect water at 160 has on albumen.

(3) What effect water at 180 has on albumen.

(4) What effect water at 212 has on albumen.

RECIPE 82. EGG LEMONADE

1 egg Beat the egg, add the sugar and lemon

2 tbs. sugar juice and beat it again ; add the water
1 tbs. lemon juice slowly and beat it until it is well mixed,
f c. water Strain it and serve it cold.

RECIPE 83. EGG NOG

1 egg Beat the yolk and the white of the egg

1 tbs. sugar^ or more separately ; add the sugar and flavoring to

if desired the beaten yolk, and add the milk gradu-

EGGS

c. milk

\ ts. vanilla, or a
shake of nutmeg
and salt (a few
grains)

RECIPE 84.

RECIPE 85.

RECIPE 86.

RECIPE 87.

RECIPE 88.

ally, beating it in. Strain it into a glass.
Put the beaten white of the egg on top and
fold it in.

STEAMED EGG

Break an egg into a cup, butter a small
sauce plate and pour the egg into it.
Sprinkle it with salt. Place the sauce plate
in a steamer over boiling water, and cook
the egg until the white is firm.

SOFT-COOKED EGGS. I

Put eggs unbroken into a saucepan ;
cover them with cold water, about one pint
of water to 2 eggs.

Set the saucepan over the fire, and as
soon as the water boils remove the eggs
and serve them in hot cups.

SOFT-COOKED EGGS. II

Put enough boiling water into a saucepan,
allowing one pint of water for two eggs
and an extra cupful for each additional egg.
Place the eggs in the water with a spoon.
Cover the saucepan ; leave it on the back
of the range for about eight minutes. If
the eggs are large, ten minutes is necessary
for cooking them.

SOFT-COOKED EGGS. Ill

Put boiling water into both parts of a
double boiler. Place eggs in upper part
of boiler with a spoon. Put on the cover
and let the eggs cook about six minutes.

HARD-COOKED EGGS
Cook eggs for forty minutes by the
method of No. 86, placing the saucepan on
the back of the range where the water will
keep hot, but where it will not boil.

FIRST YEAR

RECIPE 89.

RECIPE 90.
4 eggs
4 tbs. milk
J ts. salt
Spk. pepper
2 tbs. butter
1 ts. chopped pars-
ley (if desired)

RECIPE 91.

RECIPE 92.

RECIPE 93.

4 hard-cooked eggs
^ c. medium white
sauce

DROPPED OR POACHED EGGS

Prepare a slice of buttered toast for each
egg. Have a shallow pan two thirds full
of boiling, salted water (1 ts. salt to two
cups water). Place a buttered muffin ring
or a buttered skimmer in the water.
Break the egg into a cup. Set the sauce-
pan back where the water will not boil.
Drop the egg into the ring or on the
skimmer, allowing the water to cover the
egg. When the yolk is covered with a film
and the white is firm, remove the egg from
the water with a skimmer ; drain it and
place it on hot toast. Serve it at once.

SCRAMBLED EGGS. I

Beat the eggs only until the yolks and
the whites are mixed. Add the salt, pepper,
milk, and parsley. Melt the butter in a
frying pan or the upper part of a double
boiler; pour in the egg mixture and cook
it slowly until it is creamy, scraping the
mixture from the bottom. Turn it into a
hot dish and serve it at once.

SCRAMBLED EGGS. II

No. 90 may be varied by adding a variety
of chopped meat, chopped cheese, mashed
vegetables, etc.

CREAMY EGGS

Creamy eggs are prepared in same way
as scrambled eggs, excepting that j c. mil :
must be added for each egg. The mixture
must be cooked in a double boiler and
stirred all the time it is cooking."

STUFFED OR PICNIC EGGS

Cut the eggs into halves lengthwise, re-
move the yolks and mash them. Add the
meat, seasoning, and white sauce ; press it

EGGS

| c. chopped ham, in balls the size of yolks and surround them

chicken, or other with the halved whites.

meat
I ts. salt
Spk. pepper

RECIPE 94.

4 large slices

buttered toast, cut it hot.

diagonally
2 c. medium white

sauce
2 hard-cooked eggs

RECIPE 95.

4 c. milk
4 eggs
\ c. sugar
I ts. salt
| ts. nutmeg

RECIPE 96.

2 c. scalded milk
2 eggs

4 tbs. sugar
Spk. salt

5 ts. vanilla

RECIPE 97.
2 eggs
j ts. salt
Spk. pepper

GOLDENROD EGGS

Arrange the toast on a platter. Keep
Remove the shells from the eggs,
chop the whites fine and put the yolks into
a strainer. Make medium white sauce, add
the chopped whites to the sauce and pour
it over the toast. Then press the yolks
through the strainer, over the white sauce
and toast.

BAKED CUSTARD

Scald the milk. Beat the eggs slightly.
Add the sugar, salt, and nutmeg, and beat
the eggs again ; pour on the scalded milk,
stirring the mixture while pouring in the
milk. Strain the mixture into buttered
custard cups. Put the cups into a pan of
water in a moderate oven and * let the
custard cook until it is firm, or until a
knife put into the center of the custard
comes out clean, or, steam the custards in
a steamer.

SOFT CUSTARD

Beat the eggs slightly, beating in the
sugar and salt. Add the hot milk slowly,
stirring the mixture all the while. Pour
it into a double boiler and cook it, stirring
it constantly until the custard coats the
spoon (about five minutes). Strain it at
once, add the vanilla. Serve it cold.

PLAIN OMELET

Beat the yolks of the eggs until they are
thick and creamy ; add the milk, salt, and
pepper. Beat the whites until they are

76 FIRST YEAR

2 tbs. milk or water stiff and dry. Cut and fold them into the
1 tbs. butter yolks. (See note, p. 133, to cut and fold.)

Put butter into clean, smooth omelet pan,
and when the butter is bubbling, turn in
the omelet. Let it cook slowly until it is
light brown underneath. Put it on the oven
grate to dry on top. When it is dry, slip a
knife around the edge. Then fold it over
and serve it at once on a hot platter.

*J PLA T E ,

^E/p^/
BUST6N J CUTS

1 NECK

2 CHUCK RIB

3 PRIME RIB

4 SI RLOIN

5 BACK OF RUMP

6 MIDDLE OF RUMP

7 FACE OF RUMP

8 AITCH BONE

9 ROU N D

10 VEIN

11 HIND SHIN

12 FLANK

13 RATTLE RAND

14 BR I SKET

15 FORE SHIN

M LOWNEY'S COOK BOOK

MIDDLE CUT OF SIRLOIN

/-\\A/MITV>C <~rrK ROOK

SECOND YEAR

To the Teacher. As a good beginning of a second year
of study of Household Arts pupils should refresh their mem-
ories of first-year lessons and renew their practice of first-
year recipes. It is suggested therefore that the first four
lessons of the second year be spent in such review lessons as
the teacher may regard as most essential for her class.

In these reviews pupils should follow the recipes unaided
by the teacher, so far as possible. Credit should be given
for the most successful results of independent efforts.

The teacher is advised to have at least four first-year recipes
cooked in each of these review lessons.

As a means of securing additional review practice, pupils
may be assigned simple recipes to be followed at home.

Where practicable the teacher should see a sample of home
cookery done by each girl. Interest and success are for-
warded by asking girls to have their mothers and fathers
state on a simple blank form of inquiry sent by the teacher,
what degree of success was obtained in the home cookery.

Another successful form of review is found in a competitive
exhibition of the results of review cookery done by groups of
girls unaided by the teacher. A small committee of judges
selected from another cookery class, or from associate teachers,
should test all the exhibited products and state the merits
of each, and express an opinion as to which has been the most
successful group of girls.

78 SECOND YEAR

MEAT

Meat is the flesh or muscle of animals used for food.

It is made up of bundles of tube-shaped cells filled with
juice. These tubes or fibers are bound together by white
connective tissue. This tissue is very tough, and the
greater the amount of it in a piece of meat, the tougher the
meat is.

Composition of Meat. Meat contains proteid in the form
of myosin and albumin. It also contains fat, water, gelatin,
mineral matter, and some other substances.

Food Value. The food value of meat depends on the pres-
ence of two classes of nutrients, proteid and fat. Both of
these yield muscular power and help to maintain the normal
temperature of the body. White meat found in poultry
has somewhat the same general composition, but differs from
beef in nutritive value.

Beef is the name given to the flesh of ox, steer, or cow.
The best beef is obtained from a steer about five years old.
Good beef is bright red, firm, and fine grained in texture, and
is well marbled with fat. It has a thick, firm, yellow outside
layer of fat. The best quality of beef has a large percentage
of fat and a small percentage of water. The inside beef fat
is white and crumbly. Beef is the most nutritious of meats ;
it is considered to have the best flavor. Properly cooked,
it is comparatively easy to digest.

After being killed, beef should hang in cold storage for
about three weeks to ripen and develop flavor.

Mutton is the flesh of sheep. The best quality of mutton
comes from a sheep three to four years old. Good mutton
is a duller red in color than beef, and has a large quantity of
hard, flakey white fat. Mutton is nutritious and .easily
digested. Mutton, like beef, must hang in order to ripen and
develop flavor.

MEAT 79

Lamb is the flesh of a lamb. A lamb is a sheep less than
one year old. Lamb is light pink in color.

Spring lamb is the flesh of a lamb 8 weeks to 3 months old.

Lamb can be distinguished from mutton by the color of

the flesh and by the serrated or sawlike bone at the joint in

the leg; in a leg of mutton the bone at the joint is smooth

and rounded.

Lamb is less nutritious than mutton. Lamb may be eaten
soon after the animal is kUled and dressed, but should be
well cooked.

Pork is the flesh of the pig. Strips of the back and sides
of the pig, salted and smoked, are called bacon. The hind
legs, salted and smoked, are called hams. Pork is difficult
to digest on account of the large amount of fat which it
contains. Bacon when cut in thin strips and cooked crisp is
easily digested.

Veal is the flesh of a calf. It is the least nutritious of all
meats and is hard to digest. Good veal is of a pinkish color,
fine grained, with firm and white fat.

Cuts of Meat. The methods of cutting sides of beef,
mutton, etc., and the terms used for the different cuts vary
in different sections of the country.

Cuts of Beef. The beef creature is first cut into halves
along the length of the backbone ; each half or side weighs
on the average about 450 pounds ; then each half is separated
into the hind quarter and fore quarter.
Boston markets cut the hind quarter into
Sirloin
Tip 1

Middle [which may be roasted or broiled.
First Cut]

and

Tenderloin, which may be larded and roasted or sliced
and broiled.

80 SECOND YEAR

Rump

Back j

Middle 1 which may be roasted or broiled.

Face J
Round

Top, which may be roasted or broiled.

Bottom, which may be stewed or chopped for
Hamburg steaks.

Aitchbone, which may be stewed, braised, or roasted.
Flank

which may be boiled, braised, or corned.
Boneless J

Hind shin, soup stock and stews.
Boston markets cut the fore quarter into :

Five Chuck Ribs, which may be roasted or broiled.
Five Prime Ribs, which may be roasted.
Neck, which may be stewed.

Sticking Piece, which may be stewed or used for mince
meat or corned.

Brisket ] , . , , , ., ,

f which may be corned and boiled.
Rattleran j

Fore shin, soup stock and stews.
The markets offer for sale other parts of the beef creature :

Heart, which may be braised.

Tail, which may be used for soup.

Liver, which may be braised, fried, or saute*d.

Kidneys, which may be saute*d, braised, or stewed.

Brains, which may be stewed or scalloped.

Tongue (fresh or corned), which may be boiled.

Tripe (fresh or corned), which may be stewed, broiled,
or fried.

Suet, which may be tried out and the fat used for cooking.

New York markets cut the hind quarter into sirloin, rump,

and round, which may be roasted or broiled ; bottom of round,

MEAT 81

which may be chopped or stewed ; hind shin for stews or for
soup stock ; and flank, which may be boiled, braised, or corned.
New York markets cut the fore quarter into rib roast and
chuck, which may be roasted or broiled ; plate, navel, cross
ribs, brisket and clod for corning or chopping ; neck and fore
shin for stews or for soup stock.

LAMB OR MUTTON

Lamb and mutton are divided into halves, or sides, by cut-
ting the entire length of the backbone and then are sub-
divided into quarters.

The hind quarter of lamb is divided into :
Leg, which may be roasted, braised, or boiled.
Loin, which may be roasted in a piece, or broiled as chops.
Saddle, which may be roasted.
The fore quarter of lamb is divided into :

Shoulder, which may be boiled, steamed, or roasted.
Neck, which may be stewed or braised.

Care of Meat. Meat is much affected by the care given
it when it reaches the home. The wrappings should be
removed as soon as it is delivered from the market, as they
not only absorb some of the nutriment of the meat juices,
but are likely to give an unpleasant taste to it.

Meat should be kept in a cool place, but it should not be
placed directly on the ice.

Before cooking, meat should always be wiped thoroughly
with a damp cheesecloth wrung out of fresh, cold water.

Experiments. 1. Scrape a small piece of lean, raw meat
with a knife until only fiber is left and observe the fibers.

2. Cut meat into small pieces, cover it with cold water, and
watch the effect produced by the water on the meat. From
this experiment you can learn why it is a mistake to wash meat
in cold water.

82 SECOND YEAR

3. Sprinkle a piece of meat with salt. Describe the result.

4. Heat to 165 1 ts. beef juice in a tube ; observe the
result. Compare the juice with white of egg cooked at the
same temperature.

5. Heat beef juice to 212. What effect is produced by
getting beef juice boiling hot? By raising white of egg to a
temperature of 212?

What likenesses or differences can you find in the effects of
heat on white of egg and on meat ?

Cooking Meat. Meat is cooked to improve the appear-
ance and flavor, to kill germs, and to make the tissues more
tender.

Tender and Tough Meats. The lean meat of the animal
is muscle. If the muscles have had little exercise, the mea
will be tender. This is one of the reasons why young meat is
more tender than old. There is more juice to be found, how-
ever, in muscles which have been very active. The loin and
rump cuts taken from the back upper part of the creature
make the choicest and tenderest cuts. Tender cuts may be
cooked quickly and are suitable for broiling and roasting.

Tough meat or tough cuts require long cooking and must
be stewed, boiled, or braised. All tough cuts should be cooked
slowly for a long time in a covered kettle, in order to soften
the fibers and connective tissue so that they will become
tender. Tough cuts of meat cooked properly are very nu-
tritious as they have a really higher food value than tender
cuts.

Methods of Cooking Meat. 1. Meat may be so cooked
as to retain the juices.

2. It may be so cooked as to extract the juices.

3. Both methods may be combined.

Cooking to retain Juices. When broiled, roasted, baked,
boiled, fried, or saute*d, beef may retain practically all its
juices.

MEAT 83

Only tender meats should be used for broiling, roasting, or
baking. These processes are all accomplished in dry air.

Roasting used to be applied only to cooking done before
an open fire. But now when meat is cooked in the dry air of
a hot oven it is said to be roasted.

Broiling is done in three ways. First, over hot coals ;
second, broiling under the gas flame in a gas oven, and third,
pan broiling.

The secret of good broiling is to expose the meat to intense
heat ; first sear the meat on both sides, then turn it frequently
while cooking.

Time Tables for Broiling and for Roasting

Steaks 1 in. thick (rare) 6 to 8 m., (medium) 8 to 10 m.

Steaks 1J in. thick (rare) 8 to 12 m., (medium) 12 to 15 m.

Mutton chops, 8 to 10 m.

Spring chicken, 20 m.

Small thin fish, 5 to 8 m.

Fish in slices, 12 to 15 m.

Bluefish and shad, 12 to 20 m.

Sirloin or beef ribs, 10 to 12 m. per pound.

Beef rump, 13 to 15 m. per pound.

Beef round, 13 to 15 m. per pound.

Mutton leg (done well), 15 m. per pound.

Mutton loin (done well), 12 m. per pound.

Mutton shoulder stuffed (done well), 15 m. per pound.

Lamb, leg (done well), 18 to 20 m. per pound.

Pork and veal, 25 to 30 m. per pound.

Chicken, 15 m. per pound.

Turkey, 10 lb., about 3 to 3| hours.

Cooking to extract Meat Juices. Soups, broths, and stews
are economical. For these forms of food the most inexpensive
cuts may be used, because they can be so cooked as to sepa-

84 SECOND YEAR

rate all the nutritious juices from the tough fiber, while the
freed juices give a great deal of nutriment to the soup. In
some cases the fibers can be cooked until tender. But in all
cases cheap meats can be made to form the basis of
savory and nutritious dishes prepared according to recipes
for extracting meat juices. Wholesome remnants of food,
which would otherwise be lost, may be saved by using them
in a soup. As only a very moderate fire is needed for cooking
soups or stews, they may be prepared at less expense for fuel
than roasts.

Ingredients. The following varied list of ingredients are
used in meat soups :

(a) Raw meats :

1. Meat.

2. Bones.

3. Gristle.

4. Trimmings.
(6) Cooked meats :

1. Bones.

2. Trimmings.

3. Left-over portions of meat,
(c) Vegetables :

1. Seasoning vegetables.

2. Rice.

3. Barley.

4. Macaroni.

5. Spaghetti.

6. Vermicelli.

7. Herbs for seasoning.

8. Spices for seasoning.

General Directions to be followed in Soup Making.
(a) Always use cold water in making soups.
(6) Bones should be cracked and meat should be cut in
small pieces in order to allow juices to escape more easily.

\ , ' PLATE C
BOSTON Cl

SIRLOIN OR PORTERHOUSE
STEAK

ROUND OF BEEF

AITCH BONE

MIDDLE CUT OF RUMP

FROM LOWNEY'S COOK BOOK

I rlAINFV'Q COOK ROOK

MEAT

(d) Soup should be cooked very slowly and for a long time.

(e) The soup kettle should be closely covered to keep in
the savory odors, and to keep the kettle full of steam.

Soup Stock. Soup stock is the basis of all meat soups,
and may be made from beef, mutton, lamb, veal, or poultry,
or a combination of all three. It is the essential element of a
meat soup, giving it flavor as well as nutritive value. It may
be used, too, in meat gravies when a very rich gravy is desired,
replacing the water called for in the recipe.

RECIPE 98.

4 Ib. shin of beef

4 qt. cold water

12 cloves

12 peppercorns

2 sprigs parsley

1 bunch sweet herbs

(thyme

savory

marjoram

bay leaf)

1 small blade mace
\ c. carrot

\ c. turnip cut in
\ c. celery cubes
\ c. onions

2 ts. salt

SOUP STOCK

Wipe the meat and the bones; cut the
meat into small pieces; put the marrow,
bones, meat, spices, herbs, vegetables, and
cold water into a soup kettle. Soak them
one hour before heating them. Cook them
slowly about six hours, and strain. Put
the soup stock in a cool place.

When about to prepare soup for the meal,
remove the fat from the soup stock, heat
it to the boiling point, season it to taste,
and add cooked vegetables, macaroni, or
rice.

RECIPE 99.

2 Ib. neck of mut-
ton

3 qt. cold water
\ c. pearl barley

4- c. carrot ] cut into
\ c. turnip \ -inch
| c. celery j dice

SCOTCH BROTH

Pick over barley and soak it in cold
water over night ; drain off the Water.
Wipe the meat, remove the skin and fat.
Cut the meat from the bones into inch
pieces. Put the bones on to boil in one
quart of cold water and cook them slowly.
Put the meat into the remaining two quarts

SECOND YEAR

2 tbs. chopped

onion

2 tbs. butter
2 tbs. flour
2 ts. salt
ts. white pepper

1 tbs. chopped pars-
ley (if liked)

RECIPE 100.

2 Ib. mutton, fore
quarter or neck

1 qt. cold water

1 small onion

2 tbs. barley or rice
1 ts. salt

Spk. pepper

of water, let it soak two hours, then bring
it quickly to the boiling point. Add the
barley and simmer it two hours. Strain
the bone water into the broth, add vege-
tables, and cook them until they are tender.
Make a thickening with butter and flour,
add it to broth, and boil it five minutes
longer. Add the seasoning.

MUTTON BROTH

Wipe the meat, remove the fat and skin,
and cut the meat into inch pieces. Put the
bones and meat into cold water and let
them stand one hour; add the onion, and
the washed barley or rice, and cook the
mixture slowly about three and a half hours.
If water boils away during cooking, add
boiling water. Remove the bones and
meat, and add the seasoning.

RECIPE 101.

1 Ib. beef (lower
part of round)

2 c. cold water
Salt to season

BEEF TEA

Chop the meat fine and put it into a
large glass jar; add the water and let it
stand one half hour. Cover the jar, place
it on a stand or trivet in a kettle and sur-
round it with cold water. Allow the water
to heat slowly to about 155 F. (no higher)
and keep it at this temperature at least
two hours. Strain the liquid, remove the
fat, let it cool, and add salt to taste. Re-
heat the beef tea in the jar to 155 F. and
serve it in heated cups.

Stewing. The purpose of stewing is to cook meat in
such a way that all its nutriment may be utilized.

Materials for a Stew. Tough meats containing some fat
and bone are best for this purpose. Vegetables are used chiefly
to give flavor. Dumplings are often served with a stew.

MEAT

Method of Stewing Meat. A stew should be cooked on a
part of the range where the water can be kept below the boil-
ing point.

The meat and vegetables should be just covered with water
and cooked slowly for a long time.

To accomplish the extracting of the meat juices for a stew
the poorer meat and the bones are put into cold water. The
best portions are browned in a hot frying pan, which helps to
retain their juices. They are then added to the stew.

RECIPE 102.

2 Ib. beef (cut into

inch cubes)
4 tbs. flour
1 carrot 1 cut into \-

1 turnip j inch dice

2 medium onions
sliced

3 medium potatoes
sliced

Water

Salt and pepper to
season

BEEF STEW

Wipe the meat and cut the best portions
into inch cubes. Put the bone and poorer
portions of meat, cut fine, into cold water
enough to cover them, and cook them
slowly. Try out some pieces of beef fat
in a frying pan and remove the scraps.
Roll the best portions of meat in flour;
put them into a frying pan and cook them
until they are brown (stirring them with a
knife so that all surfaces may be browned).
Brown the onions also. Put the meat and
onions into the kettle in which the stew is
to be cooked ; rinse out the frying pan with
hot water and turn the water into the stew.
Cover the meat with boiling water and cook
it slowly at least two hours or until the
meat is tender. Remove the bone and
poorer portions of meat, strain the liquid
into stew, add the vegetables (excepting
potatoes), and cook the stew about forty
minutes longer.

Parboil the potatoes for five minutes and
add them to stew and cook it fifteen
minutes. Add the seasoning.

If the stew is not thick enough, add a
little thickening of flour and water and boil
it five minutes longer.

SECOND YEAR

from

RECIPE 103.

2 Ib. lamb
shoulder

3 c. boiling water

2 small potatoes,
washed, pared,
and cut into -
inch cubes

1 small onion

(sliced)

2 tbs. rice (washed)
1 c. strained tomato
Salt and pepper to

taste

LAMB STEW

Wipe the meat and cut the best portions
into two-inch pieces.

Put the bone and poorer portions of
meat into cold water, let them stand one
half hour, then cook them slowly.

Brown the onions golden brown in hot
fat in a frying pan, then add the best por-
tions of meat and brown them also. Put
the onions and meat into a saucepan, cover
them with boiling water, and let it simmer
two hours. Add the washed rice when the
meat has cooked one hour. Parboil the
potatoes, add them to the stew and cook it
twenty minutes longer. Add the strained
tomato ten minutes after the potatoes are
put in. Add the seasoning.

The tomato may be omitted, and boiling
water used in its place.

Cooking to retain Meat Juices. In broiling, roasting,
frying, and sauteing, cooking is so done as to sear over at
once the outside of the meat. This seals up the little tube-
like cells, so that the meat juices cannot leak out. Since all
the meat is to be eaten, and as these ways of cooking will not
allow the meat to be long exposed to heat, only the choice and
tender cuts can be used. Expensive cuts, then, quickly cooked
by a hot fire are the essentials for successful broiling, roasting,
and sauteing.

RECIPE 104.

BROILED STEAK

Wipe the meat and cut off any extra fat.
Grease the broiler with a piece of meat
fat, and place the meat in the broiler with
the fat edge near the handle.

Hold the broiler close to the coals and
sear both sides of the meat. Then lift the
broiler a little distance from the fire so as
to avoid burning.

MEAT

RECIPE 105.

RECIPE 106.

RECIPE 107.

RECIPE 108.

The meat should be turned every ten
seconds for first three minutes, then occa-
sionally until the meat is cooked. Place
it on a hot platter and season it with salt,
pepper, and butter, omitting butter if the
meat is very fat.

A steak about one and one half inches
thick requires about twelve minutes for
broiling.

BROILED MEAT CAKES OR HAM-
BURG STEAK

Buy meat from lower part of the round.
Chop it fine, and season it with salt,
pepper, and onion juice. Form the meat
into cakes about one inch thick. Broil them
over the fire in a greased broiler, following
directions of No. 104; or, the cakes may
be pan broiled.

PAN-BROILED CHOPS

Heat a frying pan very hot.

Wipe the chops and trim them. Put
them into a hot frying pan and turn them
every ten seconds for three minutes. Then
cook them more slowly, turning them occa-
sionally, until they are done. The average-
sized chop requires about eight minutes.

SAUTED PORK CHOPS

Pork chops should be about one half
inch thick. Wipe them and cook in a hot
frying pan according to directions for pan-
broiled chops.

Pork chops require about twenty minutes
for thorough cooking and may be baked in
the oven for twenty minutes or broiled over
a moderate fire,.

VEAL CUTLETS

Select slices of veal which are about
one half inch thick, from the leg. Wipe

90 SECOND YEAR

them, remove the skin and bone, and cut
them into pieces suitable for serving.
Sprinkle them with salt and pepper. Dip
them into crumbs, egg, etc., according to
No. 109. Cook them in oil or pork fat until
they are brown. Put the cutlets into a
stewpan and pour over them just enough
brown sauce to cover. Cover the stewpan
and let them cook slowly until the meat is
tender.

Take out any poor or stringy pieces and
put them into cold water to cook and use
the liquor for sauce.

RECIPE 109. LIVER AND BACON

Remove the rind and cut the bacon into
very thin slices.

Cut the liver into slices one third of an
inch thick. Dip each slice into boiling
water, and remove the skin and veins, wipe
the slices dry, and sprinkle them with salt
and pepper.

Cook the bacon in a hot frying pan, or
in a pan in the oven, until it is crisp.
When it is done, place it in a dish and keep
it hot.

Cook the liver in hot bacon fat, turning the
slices occasionally until they are brown on
both sides. Avoid cooking the liver too
much. Place it on a dish with the bacon,
arranging the liver in the center and the
bacon about the edge.

Make a gravy according to No. 116 and
pour it over the liver.

Roasting retains the juice of the meat and develops a
special flavor. This form of cooking is suitable only for
tender meats.

Wipe the meat ; trim and skewer it into shape ; all meat for
baking or roasting should be dredged all over with flour and

MEAT

salt just before placing it in the oven. Place the roast on a
rack in a baking pan.

Have the oven very hot and keep it so until the surface of
the meat is seared. Then reduce the temperature and cook
more slowly according to directions in the time table for
roasting. Baste the meat every quarter of an hour.

RECIPE no.

3 Ib. beef from the

round
| c. salt pork cut

into ^-inch cubes
1 small carrot sliced

1 small turnip sliced

2 small onions sliced
1 doz. peppercorns
Flour, salt, and

pepper
Water to cover

RECIPE in.

RECIPE 112.

BRAISED BEEF

Wipe meat and dredge with flour. Cook
the pork cubes in a kettle until they are
brown, and then remove the scraps. Put
the meat into the hot fat and brown all the
surfaces. Add peppercorns, vegetables,
and seasoning, and boiling water enough to
cover the beef. Cover the pan and cook
the meat in a moderate oven about four
hours. Baste the meat frequently. Thicken
the liquid, season it to taste, and serve it
with the meat.

MEAT LOAF

Remove the skin, gristle, and bone from
two pounds beef (lower part of the round)
and chop the meat fine. Measure the meat
and allow an equal quantity of bread
crumbs ; mix the two and add seasoning
to taste. Moisten the mixture with soup
stock, milk, or water. Add one beaten egg
for each pint of the mixture. Pack it into
a buttered brick-loaf pan, place the pan
in a pan of hot water, put it into the oven
and cook it until the loaf is firm in the
center. Turn it out on a hot platter and
serve it with tomato sauce or white sauce.

BOILED FRESH MEAT
Wipe the meat and remove any extra
fat. Put the meat into a large saucepan
on the stove. The pan must contain

SECOND YEAR

RECIPE 113.

RECIPE 114.
5 Ib. corned beef

1 small cabbage

2 turnips

2 carrots (if liked)

4 beets

8 medium potatoes

enough boiling water to cover the meat
entirely. Cover the saucepan and allow the
water to boil for ten minutes. Lower the
temperature, placing the saucepan on a part
of the range where the water will simmer,
until the meat is tender.

Allow about fifteen minutes for each
pound of meat after the temperature is
lowered.

BOILED SALT OR SMOKED MEATS
Hams should be soaked in cold water
overnight before cooking. All salt or
smoked meat should have its fat scraped,
and the meat itself should be washed in
cold water.

Then place the meat in a large saucepan
and cover it with cold water. Heat it
slowly to the boiling point, boil it eight
minutes, then cook it slowly until it is
tender.

The average time for salt meat is thirty
minutes to a pound, and it is well to allow
it to stand in the water in which it is
cooked until it is nearly cool.

BOILED DINNER

Wipe the meat thoroughly, put it into
kettle, cover it with cold water, and let it
come to the boiling point. Then let it
simmer about two and one half hours, or
until it is tender. Prepare the vegetables ;
cut the cabbage into quarters ; slice turnips
and carrots into half inch slices. An hour
and a half before dinner time skim oft" the
fat from the liquid, add the cabbage,
turnip, and carrots, and an hour later add
the potatoes. Cook the beets separately.
When the vegetables are tender, remove
them carefully and drain off the water
from the cabbage by pressing it in a col-

PLATE E

RUMP OF BEEF"

LOIN OF BEEF

FROM LOWNEY'S COOK BOOK

PLATE F

>IDE OF LAM

FOREOUARTER OF LAMI

MEAT

lander. Slice the beets, and cover the
slices with vinegar.

If the beef is very salt, soak it in cold
water one hour before cooking.

SAUCES OR GRAVIES FOR ROASTS AND BOILED MEATS

RECIPE 115.

RECIPE 116.

GRAVY, FOR ROAST BEEF, ROAST
MUTTON, OR LAMB

When a meat roast is baking, some of
the juice and fat collects in the roasting
pan. To make use of these nutritious sub-
stances which are of excellent flavor, house-
keepers add milk or water and flour to
dilute them somewhat and prepare various
sauces or gravies. When a roast is not
over fat, the plain pan gravy slightly di-
luted makes an excellent sauce. When
roasts are very fat, an overrich gravy may
be avoided by letting the pan gravy cool
until some of the fat can be removed from
the top.

ROAST BEEF GRAVY

Pour all but 4 tbs. of fat from the pan in
which meat was roasted. Put the pan over
the fire, add slowly 4 tbs. flour, mixing it
with the fat, and stir it until the mixture is
well browned and smooth. Add gradually
2 c. boiling water, pressing out the lumps
and boil it five minutes, stirring it con-
stantly ; strain it and season it to taste.

RECIPE 117.
2 tbs. butter
4 tbs. flour
2 c. boiling liquid in

which meat was cooked
Few drops onion juice
2 tbs. capers
| ts. salt
Few grains cayenne

CAPER SAUCE FOR BOILED MUTTON

Make this sauce according to No. 25,
then add the capers and serve it very hot.

SECOND YEAR

RECIPE 118.

1 small bunch mint
1 tbs. powdered

sugar

1 tbs. lemon juice
| c. vinegar

RECIPE 119.

RECIPE 120.

1 tbs. butter

2 tbs. flour

1 c. water or stock
1 c. stewed tomato
\ ts. salt
Spk. pepper
1 ts. Worcestershire
sauce

RECIPE 121.

\ can tomato

1 slice onion
\ ts. salt
Spk. pepper

2 tbs. butter
2 tbs. flour

MINT SAUCE

Wash the mint thoroughly, remove the
leaves, and chop them fine ; add the sugar,
lemon juice, and vinegar ; let it stand one
half hour on the back of the range. Serve it
hot or cold.

GIBLET GRAVY FOR ROAST TURKEY,
ETC.

Clean and cook the giblets (liver, heart,
and gizzard) until they are tender and chop
them fine. Save the water in which the
giblets were cooked. Pour off the liquid
in the pan in which the turkey was roasted,
and skim off about 6 tbs. fat; return the
fat to the roasting pan, add 6 tbs. flour and
stir it until the flour is well browned ; add
slowly the giblet water and enough boiling
water to make the consistency of medium
white sauce, being careful to press out all
lumps. Boil it five minutes, stirring it
constantly ; strain it and add seasoning.
Add the chopped giblets and serve it very
hot.

BROWN SAUCE

Melt the butter, add the flour, and stir it
until it is browned. Add gradually the
water or stock, pressing out all lumps ; add
the tomato and seasoning.

TOMATO SAUCE

Stew the tomato and onion for fifteen
minutes; rub them through a strainer.
Use the butter, flour, and 1 c. of strained
tomato according to No. 25. Add the
strained tomato to the sauce and boil it
five minutes.

MEAT 95

POULTRY

The name " poultry " is given the flesh of domestic birds.

Birds of all kinds are best when young. In selecting a
chicken, choose one having soft cartilage at the end of the
breastbone. Smooth skin, soft feet, and an abundance of
pinfeathers are three other indications that the bird is young
and tender. .

In selecting a turkey, choose a short, plump bird having
smooth, dark legs, and a soft gristly cartilage at the end of the
breastbone. A cock turkey is better than a hen turkey unless
the hen turkey is young, small, and plump.

All fowls are best if short and plump, with smooth legs and
short blunt spurs. The black-legged ones are likely to be the
more juicy.

Cl eaning Poultry. Cut off the head and the feet and re-
move any pin feathers without breaking the skin. Turn
down the skin of the neck and cut off the neck close to the
body ; pull out the windpipe and the crop. Make an inci-
sion below the breastbone. Insert the hand slowly and
firmly between the entrails and the wall of the body of the
bird, then draw them out, being careful not to break the
gall bladder. Lay them on the board; detach the heart
and the gizzard. Split the gizzard to the lining and peel off
the flesh without breaking the lining. Trim the heart. Care-
fully remove the gall bladder from the liver. Cut out the oil
bag from the tail. Singe the bird by holding it over burning
paper. Wash it thoroughly inside and outside. Dry it well
and prepare it for roasting, broiling, etc.

RECIPE 122. ROAST CHICKEN

, Remove any pin feathers and clean,

singe, stuff, and truss the chicken. Place
it on its back and rub the entire surface
with 1 ts. salt, 3 tbs. butter, and 3 tbs. flour
which have been creamed together. Put

SECOND YEAR

the chicken into a hot oven and bake it
until it is brown, then reduce the tempera-
ture ; baste it every ten minutes until it is
cooked. When the meat is tender, the
chicken is done. A 4-lb. chicken takes
from 1| hr. to 1| hr. for cooking.
For basting use 3 tbs. salt pork fat, or butter mixed with 1 c.

boiling water. When this is used up, baste with the liquid in the

pan.

RECIPE 123.

2 c. stale-bread

crumbs, or
1 c. cracker crumbs
1 ts. sage or poultry
seasoning

1 ts. chopped onion

(if liked)

2 tbs. butter

| c. boiling water
1 ts. salt
Spk. pepper

RECIPE 124.

STUFFING FOR CHICKEN

Mix the crumbs, seasoning, and onion.

Mix the water and butter,
mixture over the crumbs.

Pour the water

CHICKEN FRICASSEE

Clean, wash, and singe the chicken ; cut
it into pieces suggested by the joints of the
bird. Sprinkle the pieces with salt and
pepper, dredge them with flour, and cook
them in hot salt pork fat until they are
golden brown. Then put them into a stew
pan, cover them with boiling water and
cook them until the meat is tender. Make
a brown sauce by melting 2 tbs. butter
and adding to it 2 tbs. flour, stirring until
the mixture is brown. Add enough of the
broth in which the meat was cooked to
make it the consistency of medium white
sauce.

Veal may be used instead of chicken in
this recipe, selecting meat from breast or
neck.

MEAT 97

Warmed-over Meats. It is important for every girl
old enough to cook, to learn to prepare nutritious, tempting,
appetizing dishes from left-over pieces of meat and fish.
Meat is very expensive unless every particle of nutriment is
made use of. No bit of meat should be thrown away.

Preparation. Different kinds of meat may be combined in
making warmed-over dishes. First remove all skin, extra fat,
gristle, and bone. Then select one of the following recipes,
and you will have a second serving different from the first,
but equally nutritious. If hash and croquettes are to be made,
the meat should be finely chopped. For other dishes it may
be cut into small, thin pieces. Water in which meat has been
cooked should always be saved, as it, as well as soup stock,
gravy, or sauces, may be used to flavor, moisten, and enrich
dishes made from left overs.

RECIPE 125. BROWNED HASH

2 c. cold roast beef Mix all the ingredients thoroughly. Put

(chopped fine), or into a frying pan 2 tbs. of beef fat or butter,

2 c. cold corned beef and 2 tbs. boiling water. Spread the meat

(chopped fine) mixture in the frying pan.

2 c. mashed potato Cook it without stirring it, over a moder-

2 tbs. boiling water, ate fire for about thirty minutes. When

or enough to it is browned underneath, fold it over like

moisten an omelet and place it on a hot platter.

A few drops of onion
juice

Salt and pepper to taste

RECIPE 126. COTTAGE PIE

Butter a baking dish, put on a thin layer
of mashed potato, add a thick layer of cold
roast beef, cut in thin pieces, sprinkle it with
salt and pepper ; moisten it with meat gravy.
Put a thin layer of mashed or riced potato
on top, cover it, and bake it in a hot
oven long enough to heat it through ; then
remove the cover and brown the potato.

SECOND YEAR

RECIPE 127.

RECIPE 128.

RECIPE 129.

RECIPE 130.

2 c. cooked meat cut
into small pieces

2 c. cooked maca-
roni, rice, or bread
crumbs

1 c. tomato sauce

| c. buttered crumbs

RECIPE 131.
2 c. chopped meat
\ ts. salt

ROAST MEAT WARMED IN GRAVY

Cut the meat into thin slices. Heat the
gravy to boiling point ; add the meat, and
cook it just long enough to heat it thor-
oughly. Season it to taste and serve it at
once.

DRIED BEEF WITH WHITE SAUCE
Make medium white sauce according to
No. 25. Remove the skin from the meat
and separate the meat into pieces ; cover it
with cold water, let it stand about ten
minutes, then drain it. Add the beef to
the sauce and cook it just long enough to
heat the meat. Season it and serve it.

One quarter pound of dried beef is used
to 1 c. of white sauce.

MINCED LAMB ON TOAST
Toast small slices of bread and place
them where they will keep hot. Remove
the skin and 'gristle from the lamb, and
chop the meat. Add enough gravy or
stock to moisten the chopped meat.
Season it with salt, pepper, and celery salt.
Heat it thoroughly and place it on the
slices of toast. Arrange them on a platter.

SCALLOPED MUTTON OR LAMB

Butter a baking dish. Put a layer of
macaroni, rice, or bread crumbs in the dish,
then a layer of meat sprinkled with salt,
pepper, and tomato sauce ; repeat, and put
buttered crumbs on top. Bake it in a hot
oven about thirty minutes or until it is thor-
oughly heated through. Cover it for first
twenty minutes, then remove the cover and
allow the crumbs to brown.

MEAT CROQUETTES

To the chopped cold meat add the season-
ing and yolk of egg, and enough of the

GELATIN 99

Spk. pepper thick white sauce to moisten it. Cool the

Few grains cayenne mixture and shape it. Dip the shapes into

Few drops onion egg and crumbs and fry them in deep fat, as

juice directed on page 115.

Yolk 1 egg The general rule for meat or fish cro-

f to 1 c. thick white quettes is 2 parts of chopped meat or fish

sauce to 1 part of thick white sauce.

GELATIN

A Proteifo Gelatin is classed with protem foods. It is
found in the bones, skin, tendons, connective tissues, etc., of
animals. Especially large quantities are found in the con-
nective tissues of young animals. It is obtained by boiling the
parts containing it in water for a long time. The purest
form of gelatin, isinglass, is obtained from the swimming
bladder of the sturgeon and other fish. Calves' feet also fur-
nish a good quality of isinglass.

Gelatin is transparent and tasteless. It is prepared for
market either in sheets or in granulated form.

Three Important Facts about Gelatin. Gelatin does not
dissolve in cold water ; cold water only softens and swells it.
But it does dissolve in boiling water. And third, it stiffens
when put in a cold place.

General Directions for making Jellies with Gelatin.
Granulated gelatin requires the shortest time for preparing.

One ounce of gelatin should stiffen one quart of liquid.

When about to use gelatin in any recipe calling for its use,
observe these five directions in the order given below :

1. Soak the gelatin in cold water to soften it.

2. Add boiling water and sugar and stir it until it is dis-
solved.

3. Add flavoring or fruit juice.

4. Strain it through a wet cheesecloth or fine strainer into
a cold, wet mold.

5. Set it into a pan of ice water to stiffen.

100

SECOND YEAR

LEMON JELLY

Make the jelly according to the directions
on page 99.

ORANGE JELLY

Make the jelly according to the directions
on page 99.

RECIPE 132.

1 tbs. gran, gelatin

j c. cold water

1 c. boiling water

f c. sugar

Spk. salt

| c. lemon juice

RECIPE 133.

2 tbs. granulated

gelatin
\ c. cold water

1 \ c. boiling water
f c. sugar

Spk. salt

\ c. orange juice

2 tbs. lemon juice

RECIPE 134. COFFEE JELLY

2 tbs. granulated Make the jelly according to the directions
gelatin on page 99. Serve it with whipped cream

\ c. cold water or with plain cream.

2 c. boiling hot coffee
| c. sugar
Spk. salt

RECIPE 135.

RECIPE 136.

1 \ tbs. granulated

gelatin

\ c. cold water
1 oz. grated choco-

SNOW PUDDING

Use No. 132. Beat the white of three
eggs until it is stiff and dry, and when the
jelly begins to thicken, add the beaten white.
Beat it until the jelly is stiff and nearly
firm, then pour it into a cold, wet mold or
into wet custard cups.

Serve it with soft custard (No. 96) made
from the yolks of the eggs.

CHOCOLATE CREAM

Soak the gelatin in cold water ; melt the
chocolate over boiling water ; heat the
cream until it is scalding hot and pour it
over the melted chocolate. Add the sugar

FISH 101

late and the hot cream mixture to the gelatin

\ c. sugar and stir it until it is dissolved and the

\\ c. cream or rich mixture is smooth. Add the vanilla, and

milk pour it into a cold, wet mold. Serve it

10 drops vanilla with whipped cream.

FISH

General Composition. Fish is composed of proteid, gela-
tin, fat, extractives, mineral matter, and water.

Food Value. In food value and digestibility fish is
similar to lean meat. As it is cheaper than meat, and is a
good substitute, it may be used to aid in the economical
management of household expenses.

Fish is divided into two classes, fish proper and shellfish.
Fish proper are those that have a backbone ; they are again
divided into two classes :

(a) Oily fish, having fat throughout the entire body, and
having dark flesh; salmon, mackerel, bluefish, shad, eels,
herring, belong to this class.

(b) White fish, having white flesh and oil found only in the
liver; haddock, cod, halibut, flounder, trout, smelts, belong
to this class.

Shellfish have no backbone ; they include lobsters, oysters,
clams, scallops, and mussels.

Selection of Fish. It is even more important to select
fish well than it is to select meat well. Fresh fish has full
clear eyes, bright red gills, and firm flesh. It should always
be eaten as soon as possible after it is caught. Left-over fish
should not be allowed to stand long.

Preparation for Cooking. Fish are generally cleaned and
dressed at the market, but they should be wiped thoroughly
inside and out with a cloth wrung out of cold salt water, and
then dried with a clean towel kept for that purpose. Head
and tail may or may not be removed.

102 SECX)ND YEAR

The skinning of fish should be done in this way. With a
sharp knife remove the fins along the back and cut off a
narrow strip of skin the entire length. Loosen the skin on
one side, and if the fish is fresh, it may be readily drawn off,
stripping toward the tail. After removing the skin from one
side turn fish over and skin the opposite side.

Boning the fish should be carefully done. Clean and strip
off the skin ; lay the fish flat on a board ; run a sharp knife
under the flesh near the bone, beginning at the tail and
cutting it away from the bone, being careful not to break the
fish. When the flesh on one side is taken off, remove the flesh
from the other side in the same way. Pull out all small bones.

Methods of Cooking. The methods of cooking fish are
similar to those of cooking meat. As fish contains albumin,
cold and boiling water have the same effect on it as on meat.
Repeat the meat experiments which show these effects, and
see whether they are shown any more clearly with the flesh
of fish than with that of beef.

Fish may be steamed, broiled, boiled, fried, or sauted.

Fish suitable for Different Ways of Cooking. For bak-
ing whole, haddock, cod, bluefish, shad, whitefish, and small
salmon are suitable.

For broiling, split bluefish, mackerel, shad, trout, young
cod, and whitefish are suitable.

For broiling whole, smelts, perch, and other small fish
may be used.

For boiling whole, small cod, haddock, bluefish, or thick
pieces of halibut or salmon are good.

For frying or saute*ing sliced haddock, cod, sword fish, and
fillets of halibut and of flounders are good. Smelts are
usually fried or saute*d whole.

RECIPE 137. BOILING FISH

Wipe the fish thoroughly outside and
inside and remove the head and tail. Put

FISH

103

RECIPE 138.

RECIPE 139.

it into a wire basket or on a plate, and tie
the plate in cheesecloth so that the cloth,
plate, and fish may be lifted together.
Plunge the fish into boiling, salted water, or
into boiling water to which ^ c. of vinegar
has been added. Allow it to boil five min-
utes ; then simmer it until it is done.

The time for cooking varies according
to size and thickness of fish. It should be
cooked eight to ten minutes for each pound,
or until the flesh separates from the bone.

BROILING FISH

Grease a wire broiler with pork rind.
Wipe the fish dry and sprinkle it with salt
and pepper, and if it is not oily, rub it with
melted butter. Broil as in No. 104, p. 88.
Broil split fish with the flesh side near the
fire until it is browned ; then broil the other
side until the skin is crisp. When it is
cooked, loosen both sides of the flesh care-
fully from broiler and slip it off on a hot
platter. Sprinkle it with salt and pepper,
and butter if desired.

BAKING FISH WHOLE

Clean and wipe the fish outside and inside
and dry it thoroughly. Stuff (No. 143)
the fish and sew it together. Cut gashes
about three inches apart and insert a slice
of salt pork (never substitute bacon) in
each gash. Sprinkle it with salt and pepper.
If the fish is not oily, rub it with melted
butter. Dredge it with flour. Tie the
fish to shape it like the letter S, and place
it on a greased tin sheet and put it into a
pan. Bake it until the flesh separates easily
from the bone, allowing from twelve to
fifteen minutes per pound of fish. Baste
it every ten minutes while cooking, and
when it is done, remove it to a hot platter,

104

SECOND YEAR

RECIPE 140.

RECIPE 141.

RECIPE 142.

3 Ib. haddock or cod
6 c. cold water

2 slices salt pork

2 small onions
sliced

4 medium potatoes

(washed, pared,
and sliced)

3 c. hot milk
3 tbs. butter

Salt and pepper to

taste
crackers

take out the strings, and serve it with any
fish sauce.

FRYING SMALL FISH

Clean, wash, and dry the fish, and sprinkle
them with salt, pepper, and flour ; dip them
into beaten egg, drain them, and dip them
into meal or sifted bread crumbs. Fry
them in deep, hot fat according to page 114.
When they are done, drain them and serve
them on a hot platter.

SAUTE OF COD OR HADDOCK

Wash and dry the fish, and cut it into
pieces of convenient size, sprinkle them with
salt and pepper, and dip them into granu-
lated corn meal.

Try out slices of salt pork in a frying pan,
remove the scraps, and cook the fish until
it is well browned on both sides and the
flesh is thoroughly done. The time will
vary according to the thickness of the slice.

FISH CHOWDER

Clean and wipe the fish ; remove the head,
skin, and bones, and put them into cold
water. Cook them slowly. Parboil the
potatoes for five minutes. Put the pork
into a saucepan in which the chowder is to
be made, cook it until it is light brown, and
then remove it. Brown the onion in the
hot fat ; drain the potatoes and add them
to onions. Strain the water from the
bones over the onions and potatoes and boil
them fifteen minutes. Cut the fish into
small pieces ; add them to the chowder and
cook it ten minutes. Add the butter, sea-
soning, and milk. Heat it to the boiling
point, and when ready to serve it, add
crackers. If it is not thick enough, add a
thickening of flour and water.

FISH

105

RECIPE 143.

1 c. cracker crumbs,
or dried bread
crumbs

2 tbs. butter

1 tbs. chopped pickle
1 ts. chopped parsley
1 ts. chopped onion
\ ts. salt
| ts. pepper
About \ c. hot milk or

water, or enough to

moisten

RECIPE 144.

1 c. cracker crumbs

4 tbs. melted butter

\ ts. salt

\ ts. pepper

1 ts. each capers,

pickles, onions,

chopped fine

RECIPE 145.

1 c. cracker crumbs
4 tbs. melted butter
1 ts. lemon juice
1 ts. chopped parsley
\ ts. salt
\ ts. pepper

1 c. oysters

RECIPE 146.
4 tbs. butter

2 tbs. flour

1 c. boiling water
\ ts. salt
| ts. pepper

STUFFING FOR FISH. I

Melt the butter, add the other ingredients,
and stir them with a fork until all are thor-
oughly mixed.

STUFFING FOR FISH. II

Mix ingredients in the order given. This
makes a dry, crumbly stuffing.

OYSTER STUFFING

Clean the oysters and remove the tough
muscles. Add the seasoning and melted
butter to the cracker crumbs, mix them
well with a fork, and add the oysters and
enough of the oyster liquor to moisten the
crumbs.

DRAWN BUTTER

Melt 2 tbs. of butter, add the flour and
seasoning, and press out any lumps. Add
the boiling water gradually and stir the
mixture constantly to make it smooth.
Boil it five minutes, and add the remaining
butter in small pieces. Serve it with boiled
or baked fish.

106

SECOND YEAR

RECIPE 147.

RECIPE 148.

^ c. mayonnaise

dressing
1 ts. parsley (washed

and chopped)
1 ts. chopped pickle
1 ts. chopped olives

RECIPE 149.

1 tbs. lemon juice
1 ts. vinegar
1 tbs. Worcester-
shire sauce
I ts. salt
4 tbs. butter

EGG SAUCE

To drawn butter add two hard-cooked
eggs, chopped or cut into quarter-inch slices.
Serve it with boiled fish.

TARTAR SAUCE. I

Mix the parsley, pickle, and olives, and
add them to the mayonnaise dressing.

TARTAR SAUCE. H

Heat the lemon juice, vinegar, Worcester-
shire sauce, and salt in a small enamel pan
over hot water. Brown the butter in a
saucepan and strain it into the first mixture.

White sauces (Nos. 24, 25) may be used
with fish.

WARMING OVER FISH
RECIPE 150. CREAMED FISH

Remove the bones and skin from any
white cooked fish. Heat the fish in me-
dium white sauce (No. 25), using twice as
much fish as sauce.

RECIPE 151. CREAMED CODFISH

Flake salt codfish into small pieces and
remove the bones. Soak it in cold water
for several hours. Drain it, put it into a
saucepan, add cold water enough to cover
it, and simmer it until it is ten dor. Pour
off the water, add medium white sauce
(No. 25), using twice as much sauce as fish.
Heat it to the boiling point and add sea-
soning.

FISH

107

RECIPE 152.

RECJPE 153.

RECIPE 154.

RECIPE 155.

1 c. cold flaked sal-.

mon or halibut

| c. (about)
Thick white sauce

(No. 26)
Salt and pepper to

RECIPE 156.

1 c. salt codfish

2 c. potatoes

1 egg

2 ts. butter

i ts. white pepper
Salt if needed

SCALLOPED FISH. I

Put creamed fish into a buttered baking
dish and cover it with buttered cracker or
bread crumbs. Cook it in the oven until
the mixture is heated through and the
crumbs are brown.

SCALLOPED FISH. II

Remove all skin and bones from the fish.
Use equal parts of cooked fish, tomato
sauce (No. 12), or medium white sauce
(No. 25), and one half as much bread
crumbs. Put the layers alternately into a
buttered baking dish, with buttered crumbs
on top.

Bake the mixture until it is heated through
and the crumbs are brown.

FISH HASH

Use equal parts of cold cooked fish and
mashed potato, mix them well, and add
seasoning to taste. Fry salt pork, remove
the scraps, and cook the hash in a frying pan,
according to No. 125. Fold it over and
serve it on a hot platter.

FISH CROQUETTES

Mix the fish and white sauce and add
seasoning. Spread the mixture on a plate
to cool. When it is cool, shape it, roll it
in crumbs, etc., according to No. 131. Fry
the croquettes in deep fat and drain them.
Serve them on a hot dish surrounded with
white sauce, garnished with chopped parsley.

FISH BALLS

Shred the fish into half-inch pieces and
wash it in cold water. Wash and pare
the potatoes, and cut them into quarters.
Cook the fish and potatoes together for
about twenty-five minutes until the pota-
toes are tender. Drain and dry the mixture

108 SECOND YEAR

thoroughly, mash it well, and add the
butter, seasoning, and beaten egg. Beat it
until it is light, form balls on a tablespoon,
and drop them into smoking hot fat as
directed on page 114. Fry until brown, then
drain.

Shellfish. The principal shellfish used for food in this
country are oysters, dams, lobsters, scallops, shrimps, crabs,
and mussels.

Oysters. While oysters are not high in food value, they
possess a delicate and peculiar flavor which make them
prized raw. By many people oysters are easily digested
except when fried.

The soft part of the oyster is made up largely of the
stomach and liver and may be cooked in a variety of ways,
such as broiling, roasting, stewing, frying, etc.

They are in season from September to May, but should be
avoided in hot weather, because they are not so good then
and are likely to be flabby and of poor flavor.

Blue Points are small oysters which take their name
from Blue Point, Long Island, where they were originally
found.

Clams are similar to oysters in composition, and the same
general rules are followed in cooking.

There are two varieties, the soft-shell and the hard-shell
clams.

Soft-shell clams are used largely in New England. The
small hard-shell clams, known as Little Neck clams, are often
served raw.

Cleaning Oysters or Clams. Place a strainer over a bowl.
Pour one half cup of water over one pint of oysters or clams ;
then take them out separately and remove any bits of shell.
Put them into a strainer to drain. The liquor may be
strained and used.

FISH

109

RECIPE 157.
1 pt. oysters
I G. oyster liquor
1 c. cracker crumbs
6 tbs. melted butter
\ ts. salt
| ts. pepper

RECIPE 158.

2 c. milk

1 c. oyster liquor

2 c. oysters

1 tbs. butter

| ts. white pepper

Salt to taste

RECIPE 159.

RECIPE 160.

RECIPE 161.
2 c. oysters
2 c. milk

SCALLOPED OYSTERS

Clean the oysters and sprinkle them with
salt and pepper. Pour the melted butter
over the crumbs and stir them with a fork
until the crumbs are well coated. Butter a
baking dish, put in a thin layer of crumbs,
then one half of the oysters, another thin
layer of crumbs, then the remainder of the
oysters with the oyster liquor; put the
remaining crumbs on the top. Bake the
mixture thirty minutes, or until juice bubbles
up around the sides of the dish and the
crumbs are brown.

OYSTER STEW

Clean the oysters and scald the milk.
Heat and strain the oyster liquor. Add
the oysters and cook them until the edges
curl. Add the hot milk, butter, and sea-
soning and serve the stew at once. The
stew may be thickened according to No. 24.

PAN-BROILED OYSTERS

Toast thin slices of stale bread and keep
them hot. Clean oysters and wipe them
dry. Put them into a saucepan without
water, shaking the saucepan until the oys-
ters are plump and the edges begin to curl.
Season them with butter, salt, and pepper,
and serve them at once on the toast.

FRIED OYSTERS

Clean large oysters, dry them thoroughly,
and season them with salt and pepper.
Prepare them according to directions for
crumbing and egging food for frying (p. 115),
and fry them in very hot deep fat.

CREAMED OYSTERS

Make medium white sauce (No. 25).
Wash 2 c. oysters, add them to the sauce.

110

SECOND YEAR

4 tbs. butter and cook them until they are plump and the

4 tbs. flour edges curl, which will be about five minutes.

\ ts. salt Serve them on toast, and garnish them with

Spk. pepper points of toast.

RECIPE 162. STEAMED CLAMS

Clams for steaming should be alive and
bought in their shells. Wash them thor-
oughly, changing the water several times.
Put one half cup of boiling water into a
large kettle, add the clams, cover them tight,
and steam them until shells partially open.
Serve each person with steamed clams and
a small dish of melted butter.

CLAM CHOWDER

Clean the clams and separate the hard
and soft parts, chopping the hard portion.
Strain the clam liquor and heat it to the
boiling point.

Fry the salt pork and onion until they are
light brown. Parboil the potatoes for
five minutes and then drain off the water.
Put the potatoes, chopped clams, pork, and
onions into a saucepan, add the clam liquor
and enough boiling water to cover them.
Cook them slowly fifteen minutes. Add the
soft part of the clams and cook them three
minutes longer. Add the milk, salt, and
pepper. Make a thickening according to
No. 25. Pour it into the chowder and boil
it five minutes. Put split crackers into the
chowder just before serving it.

LOBSTERS

As lobsters are more difficult to digest than some other shell-
fish, those having poor digestion should not eat them.

The average weight of the market lobster is about 2 Ib.
and the length from 12 to 15 inches. They are most abundant
from June to September, although obtainable all the year.

RECIPE 163.

4 c. clams

4 medium potatoes
(washed, pared,
and cut into inch
cubes)

2 medium onions,
sliced

\ c. salt pork, cut into
cubes

3 c. milk, scalded
2 tbs. butter

2 tbs. flour
1 ts. salt

| ts. white pepper
6 common crackers,
split

FISH

111

Selection of Lobsters. Choose a medium-sized one hav-
ing a hard shell streaked with black. Take it in the hand ;
if it is heavy in proportion to its size, it is fresh. Straighten
out the tail ; if it springs back, the lobster is fresh. Unless
well acquainted with conditions at your market it is well to
select live lobsters.

Boiling. Lobsters should be put alive into boiling salted
water and boiled for twenty minutes. They should not be
eaten until they are cold and should never be kept more than
twenty hours after boiling. The shell changes from a dark
green to a bright red color during the boiling process.

Opening Lobsters. Takeoff the small and the large claws.
Separate the tail from the body and draw out the tail meat.
Separate the tail meat through the center and carefully re-
move the intestinal canal, which runs the length of the tail.
Hold the body shell firmly in the hand and draw out the
body, leaving stomach or lady which is unfit for use. The
green part or liver may be removed by shaking the shell.
Break the body through the center and pick out the meat
from body bones. Separate the large claws at the joints,
crack or cut the shell, and remove the meat. The small claws
should be kept for garnishing.

RECIPE 164. CREAMED LOBSTER

Make a thin white sauce according to No.
24, and keep it hot in a double boiler. Cut
the lobster meat fine. Allow 1 c. sauce to
2 c. lobster meat. Add the lobster to the
sauce, cook it about five minutes, or just
long enough to heat the lobster. Season it
with salt and pepper. Serve it plain or on
toasted bread or crackers.

RECIPE 165. LOBSTER CHOWDER

2 c. lobster meat Brown the pork in a stewpan. Add the
(cut fine) onion and cook it until it is golden brown.

112

SECOND YEAR

2 onion (chopped) Make a white sauce of butter, flour, milk,

c. salt pork (cut
into |-inch dice)
2 tbs. butter
4 tbs. flour
4 c. milk
\ ts. salt
Few grains cayenne

RECIPE 166.

2 c. chopped lobster
meat

I ts. salt

| ts. nutmeg

Few grains cayenne

1 tbs. chopped pars-
ley

1 c. thick white sauce
(No. 26)

and seasoning according to No. 25. Strain
the pork fat from the onion into the sauce
and add the lobster meat.

LOBSTER CROQUETTES

Mix all the ingredients. Cool the mix-
ture ; shape it into croquettes ; fry them
according to page 114.

FATS AND OILS

Food Value. Fats and oils constitute one of the five prin-
cipal divisions of food. They possess an extremely high food
value, inasmuch as they furnish the needed supply of energy
to the body.

Classes. Fats and oils come from animal and f r om vege-
table sources. The animal fats are :

Milk (cream and butter) .

Meat (suet, marrow, dripping, bacon, etc.).

Fish (cod liver oil, used for medicinal purposes).

Egg yolks.
The vegetable sources are :

Olive trees (olive oil) . .

.Cotton plant (cottonseed oil).

Peanut plant (peanut oil) .

Coconut tree (coconut oil).

Nut trees (various oily nuts).

FATS AND OILS 113

Vegetable and animal fats are sometimes used in combina-
tion to produce manufactured foods such as butterine, oleo-
margarine, cottolene, etc.

Consistency. Fats and oils are affected by temperature.
At ordinary temperatures the fats are solid and oils are liquid.
But in very hot weather fats tend to become liquid, and in very
cold weather oils tend to become solid.

Trying Out and Clarifying. Before using for cooking
purposes such fats as beef drippings, leaf lard, etc., they are
tried out in order to free them from skin and connective tissue,
and then clarified in order to free them from water, or from
discoloring impurities.

Tried out and clarified fat is constantly needed in the
kitchen as it is used for frying, saute*ing, and shortening foods,
as well as in other ways.

Directions for Trying Out Fat. Cut or chop fat fine,
put it into a pan in the oven, or on top of the range, with
enough water to cover it. Simmer it for several hours.
When fat is free from water, it stops bubbling. Strain it
through cheesecloth into a tin pail.

Directions for Clarifying. Melt beef drippings or tried-out
fat, add to it a few slices of raw potato, and heat it slowly in
the oven or on top of the range until it ceases to bubble.
Strain the fat through cheesecloth and let it stand until it is
firm, then put it in a cool place.

Directions for Trying Out Leaf Lard. Remove all mem-
branes by pulling and picking them off. Then cut the fat
into small pieces. Cook it in a double boiler until the fat is
melted. Strain it through cheesecloth and keep it in a cool
place.

Frying. Frying is cooking food in a bath of smoking hot
fat.

Utensils for Frying. The utensils needed in frying are a
deep iron kettle called a Scotch bowl, or a deep frying pan, a

114

SECOND YEAR

fork, a skimmer with which to remove food when it is cooked,
a frying basket for croquettes, fish balls, etc., a shallow pan
in which are laid sheets of soft paper kept warm at the back
of the range to receive and drain food when it is fried.

The Fat. The fat should be put into the kettle and heated
slowly. It should be smoking hot before the food is put in.

Too many articles should not be put in at a time as it cools
the fat. After the frying is done the fat should be cooled and
strained through double cheesecloth.

If this is carefully done, the same fat may be used several
times. When it is too dark for frying purposes, it may be used
for making soap.

RECIPE 167.

51b. of clarified and

strained fat
1 Ib. can potash

1 qt. cold water

2 tbs. powdered bo-
rax

| c. ammonia

dis-

2 tbs. sugar

\ c. wash-

ing soda

HARD SOAP

Line a box with greased paper. Put the
fat on the back of the range until it is
melted. Mix the potash and cold water, add
the ammonia, borax, and dissolved soda mix-
ture. Stir it occasionally with a stick until
the potash is dissolved, then let it stand
until it is cold.

When the fat is melted and warm (not
hot), pour it into the potash slowly, stirring it
all the time, and continue to stir it, from ten
to fifteen minutes, until the soap is the con-
sistency of thick cream.

Pour it into the paper-lined box. Let it
stand a few hours, and then cut it into
pieces convenient for use. Do not remove
it from the box for three days.

Temperature of Fat Tested. Frying fat can become very
much hotter than boiling water. So we say smoking fat and
not boiling fat. Care must be used to see that the fat is not
too hot. The following are tests :

1. When fat is smoking, drop an inch cube of bread into
the fat ; if it turns golden brown in sixty seconds, fat is hot
enough for uncooked mixtures such as doughnuts, fritters, etc.

solved
in \ c.
boiling
water

BREAD 115

2. Drop an inch cube of bread into smoking fat, and if it
turns golden brown in forty seconds, it is hot enough for
cooked mixtures such as fish balls, croquettes, etc.

Care of Food after Frying. Drain fried food on soft
brown paper. Avoid piling fried articles one upon another
while they are hot and before they are served.

Egging and Crumbing. Spread upon a board dried bread
crumbs which have been rolled and sifted.

Beat an egg on a plate with a fork until white and yolk are
mixed thoroughly, and no longer ; add to one beaten egg 2 tbs.
of water. The food to be fried should first be rolled in crumbs,
then dipped in egg, being sure to cover all parts, then again
in crumbs, and fried in deep fat.

BREAD

Importance. Bread has been an important part of the
world's diet from the earliest ages. Many savage races grind
grain and mix it with water, making simple forms of bread.
To a certain extent a nation may be judged by the character
and variety of the bread it uses. So it is most important that
all women know how to make good bread.

Food Value. Made from grains, principally wheat, the
most nutritious of grain, bread contains all food elements
necessary to the growth and repair of the body, and therefore
has been called quite properly the staff of life.

Materials. The materials required for bread making
are flour as a basis, liquid, in the form of water, milk, or both,
yeast, to make it light and more digestible ; salt, to flavor it ;
sugar, to hasten the process of fermentation or rising; and
shortening, in the form of lard, butter, or dripping, to decrease
the natural toughness of a wheat mixture.

Flour. Flour is powdered wheat, rye, oats, barley, etc.

As wheat contains more of that highly nutritious substance,

116 SECOND YEAR

gluten, than any other grain, wheat flour is considered the best
flour for bread making.

General Composition of Wheat. Wheat contains starch,
proteid in the form of gluten, fat, mineral matter, and water.

Wheat. As wheat is more used for flour than any other
grain it will be studied so that you may know something
about this important contributor to your daily life and
strength.

Growth and Kinds of Wheat. Wheat is a kind of grass
plant. It grows well in temperate climates. The grain of
wheat is small, oval in shape, and in color brownish without
and white within. The outside coat, called the bran coat,
is composed of three layers. If you do not know what wheat
looks like, you will be interested in getting a few heads of
wheat at the florists, and seeing the beards, and the coats of
the grains.

The middle portion of the wheat contains the starch and
gluten, and it also contains the germ or that from which the
young plant grows.

Spring wheat, sown in spring and maturing in the later
summer, produces a hard grain containing large quantities of
gluten. From this wheat bread flour is made.

Winter wheat, sown in the fall and maturing in the early
summer, produces a softer grain, containing more starch than
spring wheat. Pastry flour is made from winter wheat.

Cleaning. The grain is first sorted by removing all dirt
and other matter, and then cleaned by putting it through brush
rollers to remove all dust.

Crushing. The grain is placed underpressure which cracks
it open lengthwise in a line with the groove. Then it is
crushed. The coarse bran and middlings are then separated
from the finer parts.

Grinding and Bolting. The middlings are then ground
and bolted five or six times, the last bolting being done by

BREAD 117

putting the powder or flour through fine silk bolting cloth.
This is an interesting fabric. Perhaps you will get a piece
and examine it carefully in order to find the size and space of
its small meshes through which the flour powder passes.

Packing. The flour is packed in barrels, allowing one hun-
dred and ninety-six pounds to a barrel. It is then ready for
market, and great quantities of it are shipped all over the
world from some of our middle western states.

Kinds of Flour made from Wheat. Graham flour, a
coarsely ground flour with bran coats retained, is made from
wheat. It is named for the man who first made it.

Entire or Whole Wheat flour, a flour from which most of the
bran coats have been removed, named because it retains a
greater part of the grain than white flour, is also made from
wheat.

White flour, made as described above by the clearing,
crushing, grinding, and bolting of wheat, is the commonest
form of flour made from wheat grains.

Pastry and Bread Flour. Pastry flour, made from winter
wheat, contains a greater proportion of starch than bread
flour, and should be used for all doughs and batters not
requiring yeast.

Your teacher will now present some interesting experiments
to you to show that there is starch in flour, and also a large
proportion of gluten, and to tell you how to find gluten there.

Tests of Good Flour. Good flour may be known :

By its creamy tint.

By its slightly granular feeling when rubbed through the
fingers.

By the absorption of a large quantity of liquid when it is
made into a dough.

Yeast is a very tiny little plant. It has no stem or leaves,
or flowers, or seeds. For it is a one-celled plant that grows
by budding. That means that one cell grows from another.

118 SECOND YEAR

Your teacher will draw blackboard pictures to illustrate the
growth and appearance of yeast. When seen under a mi-
croscope, the yeast plant appears as a tiny oval cell which is
nearly colorless.

Yeast plants are found growing in the air, on the skins of
fruits, and on the broken skins of decaying fruit. It is also
cultivated for use in distillery work and in bread making.

Market Forms of Yeast. Compressed yeast, one of the
market forms of this plant, is skimmed from the top of
fermented liquor, washed several times, strained and pressed,
mixed with a small amount of starch, and made into cakes.
These are wrapped in tin foil to keep the yeast from drying.
When fresh, it is firm, moist, and creamy in color, and one cake
contains millions of yeast plants.

Dry Yeast is another market form. It is made by mixing
fresh yeast with starch or meal until a stiff dough is formed.

Liquid Yeast is a third market form. In olden days it was
very common indeed. It is now called baker's yeast and is
made from potatoes, sugar, and a small amount of hops and
water, added to a little yeast to start yeast plants growing.
The potato, hops, sugar, and water make a substance very
favorable to the growth of the yeast plant.

Experiments with Yeast.

1. Mix 1 yeast cake, 2 ts. sugar, and ^ c. lukewarm water.
Place part of mixture in three different test tubes.

2. Place test tube No. 1 in water at 32 F. and keep it at
that temperature for 1 hr.

3. Place test tube No. 2 in water at 212 F. and keep the
water at that temperature for 1 hr.

4. Place test tube No. 3 in lukewarm water and keep it at
between 75 and 90 for 1 hr.

At end of an hour examine the three tubes, and compare
the results.

Inferences by the class.

BREAD 119

Growth of Yeast Plants. Yeast plants grow best at a
temperature of 70 to 85. The freezing point (32 F.) stops
the growth of the plant but does not kill it. It may be
killed by pouring hot water (130) on it. From these
facts you can learn that yeast will not grow and make bread
rise when it is cold, nor can the yeast cause bread to rise after
it reaches a temperature which kills the yeast plant. When
dough sours, the yeast has been allowed to grow too long.

When yeast is added to a batter, it is like scattering into it
millions of little living cells which grow rapidly under certain
conditions or when given air, warmth, moisture, and a
sweetened substance. When yeast grows, it changes the
sweetened substance into alcohol and a gas called carbon
dioxide. This change is called fermentation.

Bread Making. Bread must be mixed, kneaded, raised,
molded or shaped, raised a second time, and baked in order
to produce an appetizing and wholesome mixture of the
substances in it.

The process of bread making consists of mixing the dry
materials, adding the yeast and lukewarm liquid, mixing or
kneading it thoroughly to insure thorough mixing of the
ingredients and letting the mixture rise in a warm place to
double its bulk. This order may be reversed, starting with
the liquids and adding dry materials to them.

The water should be boiled before and the milk should be
scalded.

All the liquids should be cooled to lukewarm temperatures
before adding the yeast.

If the dough rises too long or over twice the bulk, the dough
becomes sour. To prevent this cut or knead it down when it
is twice its size, and let rise again before shaping it.

After it is shaped, the dough is put into a greased pan; it
is then allowed to rise again to double its size, and then is
baked in a hot oven.

120

SECOND YEAR

Purpose of Baking. Bread is baked to cook the starch,
thus making it digestible, to kill yeast plant so as to stop fer-
mentation, to drive out gas and the alcohol, and to form a
protecting brown crust.

RECIPE 168.

2 c. boiling water

1 ts. sugar

2 ts. salt

2 tbs. lard, butter,
or dripping

\ yeast cake mixed
with | c. luke-
warm water, about
6 c. flour, or
enough to make it
the right consis-
tency for knead-
ing

RECIPE 169.
2 c. hot milk, or
1 c. hot milk and
1 c. boiling water
1 ts. salt
1 ts. sugar
1 yeast cake mixed
with \ c. luke-
warm water, flour

WATER BREAD SLOW PROCESS

Put the boiling water, sugar, salt, and
shortening into a mixing bowl and stir
the mixture until the" shortening is melted.
Break the yeast into bits and mix it with
I c. lukewarm water. When the liquid in
the bowl is lukewarm, add the yeast, and
stir in flour gradually, using a knife, or
wooden spoon. When the dough is stiff
enough to make into a smooth ball, turn it
out on a floured board and knead it until it
is smooth and elastic. Return it to the
bowl, cover it closely, and let it rise in a
warm place (about 75 F.) until it has
doubled its bulk. When it is ready, shape it
into biscuits or loaves, place in greased
pans, cover it, and let it rise again to double
its bulk. Bake it in a hot oven. Loaves
require from 45 to 60 m. ; biscuits from 10
to 20 m., according to size. When they are
baked, remove them from pans and cool
them on a cake cooler.

Milk may be used instead of water for
this recipe, but in that case but half as
much shortening should be used.

BREAD QUICK PROCESS

Follow the directions in No. 168. With
the amount of yeast in this recipe the
bread should be completed in five or six
hours.

BREAD

121

to make it stiff
enough to knead,
(about 6 c.)

RECIPE 170.

1 c. scalded milk

1 c. boiling water, or

2 c. water

1 tbs. butter

2 ts. salt

j c. molasses

I yeast cake mixed
with | c. lukewarm
water

1 c. white flour and
entire wheat flour,
to make it stiff
enough to knead

RECIPE 171.

1 c. milk (scalded) , or

| c. milk (scalded) and

| c. boiling water

1 ts. salt

1 ts. sugar

1 tbs. butter

| yeast cake mixed

with j c. lukewarm

water

About 3 c. flour, or
enough to knead

RECIPE 172.

ENTIRE WHEAT BREAD

Follow directions in No. 168.

PARKER HOUSE ROLLS

Put the hot milk, salt, sugar, and shorten-
ing into a mixing bowl, and when the mix-
ture is lukewarm, add the yeast and the
flour until it is stiff enough to knead.
Knead it; let it rise to double its bulk.
Shape it into balls ; put them into a
buttered pan, cover them, and let them rise
again to double their bulk. Press through
the center, almost cutting the ball, with the
floured handle of a wooden spoon. Brush
one half with melted butter, fold the other
half over it, and press them together.
Let them rise again and bake them ten to
fifteen minutes in a hot oven.

CRESCENT ROLLS

Shape Parker House Roll mixture into
sticks, then shape the sticks into crescents,
let them rise to double their bulk and bake
them in a hot oven from ten to fifteen
minutes.

122

SECOND YEAR

RECIPE 173.

RECIPE 174.

1 c. milk (scalded)
| c. sugar

1 ts. salt

2 tbs. butter

yeast cake mixed
with | c. luke-
warm water

1 tbs. cinnamon

| c. currants

I c. chopped citron

About 3 c. flour, or
enough to knead

RECIPE 175.

1 c. scalded milk

1 ts. salt

1 tbs. sugar

4 tbs. butter

yeast cake mixed
with I c. luke-
warm water

1 egg white

3 to 4 c. flour

BRAIDS

Use Parker House Roll mixture; make
it into thin sticks; fasten three sticks to-
gether at the end, and braid them. Cut
them into five-inch lengths; place them
apart in a buttered pan, let them rise to
twice their size ; bake them in a hot oven
about twenty to twenty-five minutes.
When they are baked, brush them with
melted butter.

SWEDISH ROLLS

Mix a dough according to the directions
for Parker House Rolls. When the dough
has risen to double bulk, knead it and roll it
out flat on a floured board until it is inch
thick. Spread it with melted butter,
sprinkle it with cinnamon, sugar, currants,
and chopped citron. Roll up the dough
like jelly roll. Cut it into half-inch slices.
Stand the slices on end on buttered pan ;
let them rise again until the bulk is doubled.
Bake them from twenty to thirty minutes
in the hot oven. When they are cooked,
the tops may be glazed by brushing them
with a mixture of white of egg and a little
cold water. Return them to the oven and
dry the egg.

BREAD STICKS

Put the hot milk in a mixing bowl, add
the salt, sugar, and butter. When the
mixture is lukewarm, add the dissolved
yeast mixture and white of egg well beaten.
Add enough flour to knead. Let it rise to
double its bulk. Knead it again, shape it,
and put the sticks on a buttered pan one
inch apart. Let them rise again to double
their bulk and bake them about ten min-
utes, or until the sticks are dry, in a hot
oven.

BREAD

123

GENERAL PROPORTIONS FOR YEAST DOUGHS

jjj

P
a

Bread. . .

1 c.

1 ts.

1 tbs.

j to 1 cake

abt. 3 c.

Rolls . .

1 c

1 ts

2 tbs.

j to 1 cake

abt. 3 c.

Muffins (breakfast) .

1 c.

1 tbs.

i to 1 cake

2c.

Muffins (tea) . .

1 c.

ie.

2 tbs.

| to 1 cake

2c.

GENERAL PROPORTIONS FOR QUICK DOUGHS

FLOUR

BAKING
POWDER

SUGAR

SHORTENING

EGGS

LIQUIDS

Pop-overs . .

1 C.

Griddle cake .

1 C.

2 ts.

1 ts.

itol

1 C.

Fritters . . .

1 c.

2 tbs.

1 ts.

Ito2

io.

Muffins I. . .

1 c.

2ts.

1 tbs.

1 ts.

\ c. scant

Muffins II. .

1 c.

2 ts.

i P

4 *

2 tbs.

|o.

Cake . . .

lie.

Uts.

1 C.

4 tbs.

le;

Doughnuts

1 c.

1 ts.

ic.

\ ts.

\ c. about

1 C.+

Its.

to.

2 tbs.

2 tbs. about

Biscuits . .

1 c.

2 ts.

\ to 1 tbs.

\ c. about

Shortcake . .

1 c.

2 ts.

2 tbs.

\ c. about

Pastry . . .

1 c.

Its.

4 tbs.

\ c. about

BAKING POWDER MIXTURES

Doughs and Batters. Baking powder may be used in the
place of yeast to make a flour mixture rise. When the mix-
ture is of moistened flour or meal stiff enough to knead, it is

124 SECOND YEAR

called a dough. Bread dough, biscuit dough, and pie dough
are familiar examples of the degree of stiffness. If the mix-
ture is thin enough to be beaten, it is called a batter.
Pancake batter, muffin batter, and cake batter are examples
of this degree of stiffness.

Dough and Batter Proportions. Learn this table of dough
and batter proportions : -

1 measure of flour to 1 of liquid makes a thin batter.

2 measures of flour to 1 of liquid makes a drop or muffin batter.

3 measures of flour to 1 of liquid makes a soft dough fit to

knead.

4 measures of flour to 1 of liquid makes a dough stiff enough to

roll thin, as pastry or cookies.

General Directions for Mixing Doughs and Batters.
First, mix and sift all dry materials ; second, pour the liquids
slowly into the dry mixture; and lastly, mix and beat the
mixture thoroughly.

Batters may be stirred and beaten with a spoon.

Doughs are more easily and thoroughly mixed with a
knife.

Raising Flour Mixtures. Flour mixtures may be raised
by beating air into them, or by the gas which escapes from
fermenting yeast, or by the gas made by using cream of tartar
or some acid substance with soda.

Baking soda is used with cream of tartar or some other acid
substances, such as sour milk or molasses. But baking
powder is the most commonly used means of getting gas into
rlour mixtures, other than bread, for the purpose of raising
them.

BAKING POWDER

Composition. Baking powder is made up of one part of
bicarbonate of soda, about two parts of cream of tartar, and
a little starch.

BAKING POWDER 125

Baking powder must contain at least two ingredients,
bicarbonate of soda and some acid substance, usually cream
of tartar. When moistened together, thes'e two substances
set carbon dioxide free.

This gas, if in a dough or batter, fills it with what we call
little air holes. But they are really little bubbles of the dough
containing gas.

Bicarbonate of soda is an alkaline substance made from
common salt.

Cream of tartar is an acid substance obtained from the
argols found on the inside of wine casks. Your teacher will
show you some of these argols.

Whenever alkaline and acid substances are brought to-
gether and moistened, they set a gas free. If you mix f ts. of
soda and \ ts. cream of tartar, and moisten the mixture in the
bowl of a spoon, you will see bubbles containing the freed gas.
Baking powder doughs and batters should be rapidly pre-
pared and baked as soon after they are mixed as possible
before the bubbles break.

Experiments. Perform these experiments and observe
as directed.

1. Mix \ ts. baking soda and 1 ts. cream of tartar. No
change is seen. When baking soda and cream of tartar are
mixed together dry, no gas is set free.

2. Mix 1 ts. soda with 2 tbs. cold water and stir. No
bubbles are to be seen.

3. Mix 2 ts. cream of tartar with } c. cold water. No bub-
bles appear.

4. Pour mixture No. 3 into No. 2 small bubbles, slight
disturbance. When these are mixed with cold liquid, most
of the gas set free is dissolved by the liquid.

5. Heat the mixture. There is rapid bubbling and great
disturbance. When these substances are mixed with cold
liquid and then heated, the gas is driven out of the liquid.

126

SECOND YEAR

Proportions.

1 cup of flour requires 1 to 2 ts. baking powder.
1 cup of molasses requires 1 ts. bicarbonate of soda.
1 cup thick sour milk requires \ ts. bicarbonate of soda.
When eggs are used in a mixture, less baking powder is
required.

RECIPE 176.

4 oz. bicarbonate
of soda

9 oz. cream of tar-
tar

2 oz. cornstarch.

RECIPE 177.

1 egg

1 c. milk (scant)

1 c. flour

| ts. salt

RECIPE 178.

1 c. flour

2 ts. baking powder
\ ts. salt

1 scant c. milk
1 ts. melted butter
1 egg (if desired)

BAKING POWDER

Mix and sift the soda and cornstarch
thoroughly together; add the cream of
tartar, and sift the mixture through a fine
strainer about eight times. Put the mix-
ture into tightly covered tin cans or glass jars.

POP-OVERS

Mix and sift the flour and salt. Beat the
egg, add to it the milk, and add it gradually
to the dry mixture, making a smooth batter.
Beat it with an egg beater until the mixture
is full of air bubbles. Have gem pans well
greased and heated ; pour the mixture into
the pans until they are two thirds full.
Bake them on the bottom shelf of a hot
oven for about thirty minutes, until they
are well puffed up and browned.

SWEET-MILK GRIDDLE CAKES

Mix the dry materials and sift them.
Beat the eggs and add the milk and melted
butter ; pour the liquid mixture slowly into
the dry mixture, stir it to make a smooth
batter, then beat it well. Cook it by spoon-
fuls on a hot greased griddle or frying pan,
using just enough fat to keep cakes from
sticking to pan. As soon as the cakes are
full of bubbles, turn them quickly (with a
broad knife or griddle cake turner) and cook
the other side. Never turn them twice.

BAKING POWDER

127

RECIPE 179.

1 c. flour

^ ts. baking soda

| ts. salt

1 c. thick sour milk

1 egg

RECIPE 180.

f c. flour

\ c. corn meal

1 ts. sugar

2 ts. baking powder
J ts. salt

1 c. milk

1 egg (if desired)

RECIPE 181.
1 c. scalded milk
1 c. stale bread

crumbs
1 ts. butter
legg

1 c. flour
ts. salt

2 ts. baking powder

RECIPE 182.
1 c. flour
I ts. salt

1 tbs. sugar

2 eggs

c. milk

RECIPE 183.
1 c. boiling water
6 tbs. butter
1 c. pastry flour
4 eggs

SOUR-MILK GRIDDLE CAKES

Mix according to No. 178.

CORN-MEAL GRIDDLE CAKES

Mix according to No. 178.

BREAD-CRUMB GRIDDLE CAKES

Soak the crumbs in the milk, add the
butter, and let the mixture stand until it is
cold and the crumbs are soft. Add the
beaten egg. Mix the dry materials, add
them to the bread-crumb mixture, beat it
well, and cook as in No. 178. If the mixture
is too thick, thin it with milk or water.

FRITTER BATTER

Sift the flour and salt into a bowl.
Separate the eggs, beat the yolks well, add
them to the milk. Pour it gradually into
the flour mixture and mix it until the batter
is smooth. Beat the white stiff, add it to
the batter, and cut and fold it into mixture.
Fry spoonfuls in deep hot fat. This batter
is used for fruit.

CREAM CAKES

Cook the water and butter in a saucepan
until the boiling point is reached. Add the
whole quantity of flour and mix it well.
Remove the mixture from the fire and cool

128

SECOND YEAR

RECIPE 184.
2 c. flour

4 ts. baking powder
1 tbs. sugar
I ts. salt

1 egg

2 tbs. melted butter
1 c. milk

RECIPE 185.
Add to No. 184:

| c. sugar

1 egg

1 tbs. butter

RECIPE 186.

Add to No. 184 :
1 c. blueberries
\ c. sugar

RECIPE 187.
1 c. flour
f c. corn meal
\ c. sugar

4 ts. baking powder
1 ts. salt
1 egg

1 scant c. milk

2 tbs. melted butter
or dripping

it. Add the eggs, unbeaten, one at a time,
and beat it thoroughly. When all the
eggs are added, beat the mixture five
minutes; drop spoonfuls from the tip
of the spoon on a buttered sheet, some dis-
tance apart, and bake the cakes about
hour in a quick oven or until the cakes are
puffed up and hollow. Fill them with
whipped cream or cream filling.

This recipe makes one dozen medium-
sized shells.

PLAIN MUFFINS

Mix according to general rule for mixing
doughs and batters and bake the muffins
quickly in a hot oven.

TEA MUFFINS

BLUEBERRY MUFFINS

For blueberry muffins a little less milk is
required.

CORN-MEAL MUFFINS OR CORN CAKE
Mix according to general rule for mixing
doughs and batters. Use greased gem
pans, or a shallow, greased pan.

BAKING POWDER

129

RECIPE 188.

RECIPE 189.

1 c. cold cooked

GRAHAM OR RYE MUFFINS

These may be made by substituting
graham or rye flour for the corn meal in
No. 187, omitting the butter.

CEREAL GEMS

Mix together cooked cereal, flour, salt,
oatmeal mush or and baking powder. Add the beaten egg
cream of wheat and the milk. Bake the gems in hot,

1 c. flour buttered gem pans in a hot oven.

\ ts. salt

4 ts. baking powder

1 egg (beaten light)

Milk enough to
make a drop bat-
ter

RECIPE 190.

2 c. flour

1 tbs. ginger
| ts. salt

1 ts. bicarbonate of
soda

1 c. molasses

c. cold or boiling
water

3 tbs. melted drip-
ping or butter

RECIPE 191.

2| c. flour
% c. sugar

2 ts. ginger

1 ts. cinnamon

1| ts. bicarbonate

of soda
1 c. molasses
1 egg (beaten light)

3 tbs. melted dripping
1 c. sour milk

GINGERBREAD. I

Mix and sift the dry materials ; mix the
wet materials. Pour the wet mixture into
the dry, beat it thoroughly, and bake it in
a shallow greased pan for about twenty
minutes in a moderate oven. Boiling water
makes a moist gingerbread and cold water
makes a dry one.

GINGERBREAD. H

Mix and sift the dry materials ; mix the
wet materials and the beaten egg. Pour
the wet mixture into the dry, and mix and
beat it thoroughly. Bake it in greased
muffin tins or a shallow pan for about
twenty-five minutes in a moderate oven.

130

SECOND YEAR

RECIPE 192.

2 c. flour

4 ts. baking powder

| ts. salt

1| tbs. shortening

About f c. milk
(or f c. milk and
water mixed)

RECIPE 193.

2 c. flour

4 ts. baking powder

\ ts. salt

4 tbs. shortening

About | c. milk

RECIPE 194.

Use the material of
No. 193.

RECIPE 195.

BAKING POWDER BISCUITS

Mix and sift the flour, baking powder,
and salt. Work in the shortening, add the
milk slowly, stirring it with a knife, until
the dough has right consistency. Turn it
out on a floured board, press it down
lightly with a rolling pin until the dough
is one inch thick. Cut it with a floured
biscuit cutter and bake it from 10 to 15 m.
in a hot oven or until it is thoroughly
cooked. Work rapidly.

SHORT CAKE

Mix the materials as in No. 192. Divide
the mixture into halves. Put one half into
a greased pie plate, and brush the top with
melted butter. Spread the second portion
over the first. Bake it for about twenty-
five minutes in a hot oven. When it is
cooked, place one half on a serving plate,
cover it with crushed fruit and place the
other half over it. Put fruit or whipped
cream on top.

Strawberries, peaches, raspberries, or
stewed fruits may be used.

DUTCH APPLE CAKE

Put the mixture into a shallow, greased,
oblong tin. Have four sour apples, pared,
cored, and cut into quarters. Place the
quarters, pointed side down, in parallel
rows on the shortcake mixture and sprinkle
the apples with 2 tbs. sugar. Bake
it in a hot oven from twenty to thirty
minutes, or until the apples are soft and the
cake is cooked. Serve it with a sweet
pudding sauce.

BAKED APPLE DUMPLING

Wipe, pare, and core six apples and
steam them until they are tender. Make

THE OVEN 131

a dough according to No. 192. Cover
each apple with the biscuit dough and bake
them in a moderately hot oven for about
twenty-five minutes. Serve them with
plain pudding sauce or lemon sauce.

THE OVEN

Tests. It is of first importance to have the oven of proper
temperature. Different preparations require differe.nt tem-
peratures. One of the unfailing qualities of a good cook is
her care for and knowledge about her oven.

When white writing paper laid in oven will turn golden
brown in five minutes, the oven is moderate.

When white writing paper laid in oven will turn dark
brown in five minutes, the oven is hot.

Observations during Baking Process. Notice these
facts about your mixtures as you look at them from time to
time in the oven.

First, the mixture begins to rise.

Second, it continues rising and begins to brown in spots.

Third, it rises in the center and browns all over.

Fourth, it settles to level and shrinks from pan.

Time Table for Baking

Biscuit (baking powder), 10 to 15 m.
Biscuit and rolls (raised), 10 to 20 m.
Bread (loaf), 45 to 60 m.

Cake (layer), 15 to 30 m.

Cake (loaf), 35 to 60 m.

Cookies, 5 to 10 m.

Corn cake (thick), 30 to 40 m.

Corn cake (thin), 15 to 20 m.

Muffins (baking powder), 20 to 25 m.
Muffins (raised), about 30 m.

Pies, 30 to 60 m.

132 SECOND YEAR

CAKE

With and Without Butter. There are two general classes
of cake ; those made with butter, as fruit .cake, pound cake,
plain cake, etc., and those made without butter, as sponge
cake, angel cake, etc.

Ingredients. Only the best quality of eggs, butter, gran-
ulated sugar, and pastry flour will guarantee the best results
in cake making. The ingredients necessary to cake batters
are:

Sugar, butter (for certain cakes), eggs, milk or cold water,
salt, baking powder, flavoring or spices, pastry flour. If
bread flour is substituted for pastry flour, use 2 tbs. less for
each cup called for.

Preparation for Making. An earthen bowl and wooden
spoon should always be used for mixing.

The pan for baking should be well buttered and sprinkled
lightly with flour, or lined with buttered paper.

The fire should be looked at to see if it is in condition to
give an even, steady heat throughout the entire baking.

Method of making Cakes containing Butter. Put the
butter into a bowl and cream it thoroughly ; add the sugar
slowly, working it into the butter. Be sure to continue cream-
ing the mixture until the sugar is completely dissolved and
the mixture is light and foamy.

Separate the yolks and whites of eggs and beat the yolks
light and creamy. Add them to the butter mixture and beat
it well.

Sift the baking powder, and spices if used, with the flour,
adding liquid and flour mixture alternately. If fruit is used,
it is added now and floured to prevent its settling to the
bottom.

The whites, beaten stiff, should be added last.

Caution, Never stir cake after the final beating.

CAKE 133

Method of making Cakes containing no Butter. Sponge
Cakes. Separate the yolks and whites of the eggs and beat
the yolks thick and cream colored.

Add the sugar slowly and continue the beating; add the
flavoring.

Beat the white stiff and dry and add it to the first mixture.

Sift the flour at least three times and cut and fold it into the
mixture last.

To cut and fold, cut the mixture through and through with
the side of a spoon and fold it by turning the spoon completely
over to blend the ingredients.

The Baking of Cake. During the baking the oven door
must be opened and closed most gently so as to avoid jarring
the cake, and thereby causing it to fall.

Divide the required time for baking into quarters accord-
ing to directions on page 131.

Cakes made without butter require a cooler oven than
butter cakes.

Cake is done when it shrinks from the sides of the panor
when a straw inserted in the center comes out dry, or when it
springs back when pressed with finger.

After Baking. Directly after baking cake remove it from
pan and cool it by inverting it on a wire cake cooler. Be
careful not to break the cake. Allow it to remain until it is
cold.

RECIPE 196. CHEAP SPONGE CAKE

2 eggs Beat the yolks thick. Add the sugar

1 c. sugar gradually and continue the beating ; add

1 tbs. lemon juice the lemon juice and water. Beat the white
5 tbs. cold water stiff and dry. Mix and sift the flour and
1 1 c. pastry flour baking powder, add it to the yolk mixture ;

2 ts. baking powder add the beaten white and cut and fold it

into the cake. Bake the cakes in buttered
muffin pans in a moderate oven.

134

SECOND YEAR

RECIPE 197.

3 eggs

| c. fine granulated

sugar
Spk. salt
2 ts. lemon juice
| c. pastry flour

RECIPE 198.

| c. white of eggs
J ts. cream of tartar
Spk. salt

f c. sugar (fine gran-
ulated)
| c. flour
| ts. vanilla

RECIPE 199.

\ c. butter

1 c. sugar

2 eggs

\ c. milk
\\ c. flour

SPONGE CAKE

Beat the yolks thick; add the sugar
slowly and continue the beating; add the
lemon juice. Beat the white stiff and dry ;
add it to the yolk mixture. Mix the flour
and salt, sift it three times and cut and fold
it into the egg mixture. Cook the cake in
a buttered pan in a rather slow oven for
about forty minutes.

ANGEL CAKE

Turn the white on a large platter and
beat it with a fork or a wire whisk. When
it is partially stiff, add the cream of tartar
and continue the beating. Beat in the
sugar gradually and add the vanilla. Sift
the flour and salt five times; then sift it
into the egg mixture, cutting and folding it
in. Use an angel cake pan and bake the
cake one hour in a rather slow oven.

PLAIN CAKE

Mix the material according to the direc-
tions for making butter cakes.

NOTE. Many other kinds of cake may
be made by varying this recipe. Spices
and fruit, or chopped nuts may be added,

2 ts. baking powder or the mixture may be used for layer cake,

Spk. salt

\ ts. vanilla or

\ ts. spice

RECIPE 200.

2 tbs. butter
1 c. sugar

1 c. sour milk

2 c. flour

marble cake, etc.

CAKE WITHOUT EGGS

Prepare the fruit and sprinkle it with
2 tbs. of the flour which is to be used
in the cake. Sift the remainder of the
flour, soda, and spices together ; cream the

\ ts. bicarbonate of butter, add the sugar slowly, creaming it

soda with the butter; add to it the milk and

1 ts. cinnamon flour mixture alternately, and beat it well.

CAKE

135

\ ts. nutmeg
\ ts. mace
\ c. raisins
\ c. currants

2 tbs. citron,
chopped fine

RECIPE 201.

\ c. butter
| c. sugar

1 egg

\ c. milk

\\ c. flour

2 ts. baking
powder

| ts. grated nut-
meg

RECIPE 202.

| c. butter
\\ c. sugar

3 eggs

\ c. milk
\\ c. flour
\ c. cocoa

2 ts. baking powder
\ ts. vanilla

RECIPE 203.

\ c. butter
\\ c. sugar

4 egg whites
c. milk

1 c. pastry flour
2 ts. baking powder
\ ts. almond ex-

"tract

RECIPE 204.
\ c. butter
1 c. sugar
4 egg yolks and

Fold in the floured fruit,
in a moderate oven.

Bake the cake

ONE EGG CAKE

Mix the material according to the direc-
tions for making butter cakes. Use the
cake while it is fresh.

COCOA CAKE

Mix the materials according to the direc-
tions for making butter cakes.

Frost with lemon frosting, No. 216, or
chocolate frosting, No. 215.

SILVER CAKE

Mix the material according to the direc-
tions for making butter cakes.

NOTE. Reserve the yolks from this
cake for Gold Cake.

GOLD CAKE

Mix the materials according to the direc-
tions for making butter cakes.

136

SECOND YEAR

1 whole egg
| c. milk

2 c. flour

2 ts. baking powder
| ts. mace

RECIPE 205. LAYER CAKE

2 eggs Beat the eggs in a mixing bowl, add the

1 c. sugar sugar gradually, and continue the beating.

1| tbs. melted but- Add the melted butter, milk, and flavoring,
and lastly the sifted flour and baking
powder. Beat the mixture thoroughly.
Divide it into two parts and bake them in
buttered layer pans or in buttered tin or
agate pie plates. Fill with !emon cream,
No. 207, or with plain cream, No. 209.
Put chocolate or lemon frosting on top,
Nos. 215, 216.

ter

\ c. milk
\ ts. flavoring
1 c. flour
2 ts. baking powder

RECIPE 206.

\ c. butter

\ c. sugar

1 egg

1 c. milk

2| c. flour

4 ts. baking powder

\ ts. vanilla

COTTAGE PUDDING

Mix the materials according to No. 199.
Serve the pudding with foamy sauce or
with lemon sauce.

CREAMS AND FROSTINGS FOR CAKE

RECIPE 207.
1 lemon juice
1 ts. grated rind
\ c. boiling water
1 tbs. cornstarch
\ c. sugar
1 egg (beaten)
1 ts. butter

LEMON FILLING

Mix the boiling water, lemon juice, and
lemon rind. Mix the cornstarch and sugar
thoroughly. Pour the liquid mixture into
the cornstarch and let it boil three minutes,
stirring it constantly. Put over the boiling
water, and cook it five minutes longer ; add
the beaten egg and butter and cook it two
minutes. Cool it. Use it for filling in
layer cake.

CREAMS AND FROSTINGS FOR CAKE

137

RECIPE 208.

1 orange juice
1 tbs. grated rind
1 tbs. lemon juice
c. cold water
1 tbs. cornstarch
3 tbs. sugar
Spk. salt
1 egg
1 ts. butter

RECIPE 209.

| c. sugar

2 ? tbs. cornstarch

or
c. of flour

1 ts. salt

2 c. milk

2 eggs (beaten)
1 ts. butter
1 ts. vanilla

RECIPE 210.

RECIPE 211.

2 egg whites

| c. shredded coco-
nut

Powdered sugar
enough to make it
of the consistency
to spread

RECIPE 212.

White of 1 egg

1 tbs. lemon juice,

ORANGE FILLING

Mix the orange juice and rind, lemon
juice, and cold water. Boil the mixture
two minutes, then strain it. Mix the corn-
starch, sugar, and salt thoroughly, pour
the liquid mixture over it and boil it over
the fire two minutes, stirring it constantly.
Then cook it over boiling water for five min-
utes. Beat the egg, add it to the corn-
starch mixture and cook it two minutes
longer. Add the butter. Cool the filling
before using it. Use it in layer cake.

CREAM FILLING

Scald the milk. Mix the sugar, corn-
starch or flour, and salt ; pour on the hot
milk and cook it over the fire for three
minutes, stirring it constantly. Put it
over boiling water and cook it ten minutes
longer, stirring it occasionally. Pour the
flour mixture over the beaten eggs, put it
back into the double boiler, and cook it
two minutes longer, and add the butter and
vanilla.

Cool the filling before using it.

CHOCOLATE CREAM FILLING

Add to No. 209, 2 tbs. melted chocolate.

COCONUT FILLING

Beat the white on a large plate with a
fork or wire whisk, add the sugar gradually
until it is stiff enough to spread, and con-
tinue the beating; add the flavoring.
Spread it on cake and sprinkle it thickly
with shredded coconut.

PLAIN FROSTING.' I

Beat the white stiff; add the lemon
juice and sugar gradually and continue the

138

SECOND YEAR

or 5 ts. vanilla
1 c. powdered sugar,
or enough to
make the frost-
ing thick enough
to spread

beating. When of the right consistency,
beat it thoroughly and spread it on the cake
with a broad-bladed knife.

RECIPE
U

213.

powdered

sugar

1 tbs. milk
1 ts. butter

ts. vanilla

RECIPE 214.

1 c. gran, sugar
| c. boiling water
White of an egg
ts. vanilla or

PLAIN FROSTING. H

Scald the milk, add to it the butter.
Beat in the powdered sugar until the frost-
ing is of the right consistency to spread.
Add the vanilla and spread the frosting on
cake.

More sugar may be used if the amount
in the recipe does not make it of the proper
consistency.

BOILED FROSTING

Boil the sugar and water together until
the sirup spins a thread. Beat white stiff ;
pour the sirup slowly on the egg and con-
tinue the beating until the mixture is of the

ts. lemon juice right consistency to spread.

RECIPE 215.

RECIPE 216.

2 egg yolks

1 tbs. grated orange

rind

5 tbs. orange juice
1 ts. lemon juice
1 c. confectioner's
sugar, or enough
to make it the
proper consist-
ency to spread

CHOCOLATE FROSTING

Add to either No. 212 or No. 213 two
squares of melted chocolate.

ORANGE FROSTING

Mix the orange juice and lemon juice
with the orange rind and let it stand for
ten minutes, then strain it. Beat the
yolks light colored and creamy; add the
sugar and juice gradually and continue the
beating until the frosting is stiff enough
to spread.

STEAMED DOUGHS AND BATTERS 139

RECIPE 217. CARAMEL FROSTING

2 c. brown sugar Beat the white of egg. Boil the sugar

| c. boiling water and water without stirring it until the mix-
White of 1 egg ture forms a soft ball in cold water. Pour it
slowly into the beaten egg and beat it
constantly until the mixture is thick
enough to spread.

STEAMED DOUGHS AND BATTERS

General Directions for Cooking. Grease the inside of the
cover of the pail or can or mold in which the mixture is to
be steamed. A tin lard pail or a pound baking powder tin
may be used instead of molds.

Fill the tins only two thirds full and cover them tightl y

Place the pail on a muffin ring in a large kettle and pour
enough boiling water around it to reach two thirds of the
way up the pail.

Keep the water boiling throughout the entire cooking.

As water boils away add more boiling water to take its
place.

RECIPE 218. DUMPLINGS FOR STEW

1 c. flour Mix the flour, baking powder, and salt ;

2^ ts. baking pow- add enough milk, gradually, to make a soft

der dough. Drop the mixture by spoonfuls

ts. salt into the stew. Cover it tightly and steam

About | c. milk (to it ten minutes without removing the cover.

make a soft dough)

RECIPE 219. BOSTON BROWN BREAD

1 c. rye meal Mix the meal, flour, and salt ; sift in the

I c. corn meal soda and mix it in thoroughly. Add the
\ c. wheat flour molasses and the sour milk. Beat it well,
\\ ts. bicarbonate turn it into a buttered mold, cover it

of soda tight, and steam it about three hours.
\ ts. salt
\ c. molasses

II G. sour milk

140

SECOND YEAR

RECIPE 220.

2 c. flour

3 ts. baking powder
% ts. salt

5 ts. ground cin-
namon and mace
| ts. nutmeg
| ts. ginger

4 tbs. suet (chopped
fine)

5 c. raisins (seeded
and cleaned)

| c. currants

(cleaned)

5 c. chopped citron
Cold water to make

a drop batter

RECIPE 221.

2 c. flour
\ c. sugar

3 ts. baking powder
| ts. salt

3 squares chocolate
(grated) or 4 tbs.
cocoa

1 egg (beaten light)

3 tbs. melted butter

1 c. milk

RECIPE 222.

RECIPE 223.
2 c. whole wheat

flour

ts. bicarbonate
of soda

SUET PUDDING

Mix and sift the flour, baking powder,
salt, and spices. Add the chopped suet,
fruit, and enough cold water to make a
drop batter. Put the mixture into a
greased lard pail and steam it for about
three hours, according to No. 219. Serve
it with lemon sauce, No. 227. This may
be cooked in small baking powder cans in
one hour.

Plain suet pudding may be made by
omitting the spices and fruit.

STEAMED CHOCOLATE PUDDING

Mix and sift the flour, baking powder,
sugar, and salt. Add the chocolate and mix
thoroughly with the flour mixture. Mix
the beaten egg, milk, and melted butter;
pour it into the dry materials and beat it
well. Turn it into a buttered pail, cover it,
and steam it about two hours. Serve it
with creamy sauce, No. 228.

BLUEBERRY PUDDING

Omit chocolate in No. 221 and use one
cup of blueberries instead and one scant
cup of milk.

WHOLE WHEAT PUDDING

Mix and sift the flour, soda, and salt.
Add the fruit and mix it well with the flour
mixture. Beat the egg, add the milk and
melted butter to it, and pour it into the dry

STEAMED DOUGHS AND BATTERS

141

| ts. salt

1 c. raisins (seeded)
| c. currants
(cleaned)

1 egg (beaten light)

2 tbs. butter
(melted)

f c. milk or water
\ c. molasses

RECIPE 224.

mixture. Beat it well, put it into a
buttered pail or mold, and steam it about
three hours.

RECIPE 225.

1 c. sugar
1 tbs. corn starch
1 j c. boiling water
Spk. nutmeg
1 tbs. butter

RECIPE 226.

J c. butter

1 c. powdered sugar

\ ts. vanilla

ts. hot water

RECIPE 227.

4 ts. corn starch
1 c. sugar

STEAMED APPLE PUDDING

Butter a tin pail and line it with a biscuit
dough made according to No. 192.

Fill the pail two thirds full of sliced
apples which have been sprinkled with a
little sugar. Cover the top of the apples
with the biscuit dough one inch thick.
Butter the inside of the cover and fit it
tight on the pail. Steam it for two hours,
according to No. 221. Serve it with plain
pudding sauce, No. 225.

PUDDING SAUCES

PLAIN PUDDING SAUCE

Mix the sugar and corn starch thoroughly,
pour on the boiling water, and boil it ten
minutes, stirring it constantly. Add the
nutmeg and butter. Serve it hot.

HARD SAUCE

Cream the butter ; add the sugar, a tea-
spoonful at a time, and use the hot, water
and vanilla to help in creaming it. When
all the sugar is used, beat the mixture until
it is light and creamy. Place the sauce in a
serving dish, and put it in a cold place to
harden.

LEMON SAUCE

Mix the corn starch and sugar, pour on
the boiling water, and cook it for ten minutes,

142

SECOND YEAR

3 c. boiling water stirring it constantly. Add the lemon juice
1 lemon (grated rind and butter. Serve it hot.

and juice)
1 tbs. butter

RECIPE 228.

2 tbs. butter

\ c. powdered sugar

2 tbs. cream or

milk
| ts. vanilla

RECIPE 229.

c. apricot pulp
^ c. thick cream
| c. powdered sugar

RECIPE 230.

3 tbs. butter

1 c. powdered sugar

2 c. crushed straw-
berries

RECIPE 231.

% c. milk

2 egg whites

f c.- powdered sugar

5 ts. vanilla

RECIPE 232.

White of 2 eggs

1 c. powdered sugar

2 tbs. hot milk
5 ts. vanilla

CREAMY SAUCE

Cream the butter and sugar thoroughly
together. Add the cream and cook it over
hot water until it liquefies or is creamy.
Add the vanilla and serve it.

APRICOT SAUCE

Drain the juice from the apricots and rub
them through a sieve. Beat the sugar with
the apricot pulp. Whip the cream stiff.
Add it gradually to the apricot mixture and
serve it at once.

Peaches may be ueed instead of apricots,
using less sugar.

STRAWBERRY SAUCE

Remove the hulls ; wash the berries and
crush them ; cream the butter, add the
sugar, creaming it well with the butter.
Add the crushed strawberries and serve it.

FOAMY SAUCE. I

Scald the milk. Beat the egg whites
stiff and dry. Add the sugar slowly and
continue the beating. Add the milk and
flavoring. Beat it well and serve it.

FOAMY SAUCE. II

Beat the whites stiff and dry. Add the
sugar gradually and beat it thoroughly.
Add the hot milk and vanilla and beat it
with an egg beater for about two minutes.
Serve it at once.

STEAMED DOUGHS AND BATTERS

143

RECIPE 233.
2 yolks

1 c. powdered sugar

2 tbs. hot milk
\ ts. vanilla

RECIPE 234.

1 c. milk

2 ts. cornstarch

1 sq. chocolate

f c. powdered sugar

2 tbs. boiling water
1 egg

\ ts. vanilla

RECIPE 235.

2 c. flour

\ c. sugar

2 ts. baking

powder
\ ts. salt
\ ts. cinnamon or

nutmeg
1 egg

| c. milk (about)
\ ts. melted butter

RECIPE 236.

1 c. molasses

1 ts. bicarbonate of

soda
1 ts. salt
1 tbs. ginger
1 tbs. hot water
\ ts. vanilla

YELLOW SAUCE

Beat the yolks light colored and thick.
Add the sugar slowly, beating it thoroughly.
Add the milk and vanilla and beat it two
minutes. Serve it at once on hot pudding.

CHOCOLATE SAUCE

Scald \ c. milk. Mix the cornstarch and
sugar with the remaining cold milk. Grate
the chocolate and cook it with boiling water
until it is smooth ; then add it to the corn-
starch. Put cornstarch mixture into the
hot milk and cook it ten minutes. Beat
egg light, add it to the cooked mixture, and
cook it two minutes longer. Remove it
from the fire, add the vanilla, and serve it.

DOUGHNUTS

Mix and sift the dry materials. Beat
the egg light, and add to it the milk and
melted butter. Pour the liquids slowly
into the dry mixture until the dough is of
the proper consistency for rolling. If
necessary, a little more milk may be added.

Roll the dough out on a floured board
until it is \ inch thick. Cut it with a
floured doughnut cutter and fry the
doughnuts according to the directions on
page 114.

Sour milk and soda may be used in place
of baking powder.

MOLASSES COOKIES

Sift the soda, salt, and ginger into the
molasses, add the water and softened drip-
ping, and flour enough to make dough of
consistency for rolling.

Roll it out on a floured board, cut it with
a floured cutter, and bake the cookies about
eight minutes in a moderate oven.

144

SECOND YEAR

i c. softened drip-
ping

Flour to make a
dough stiff enough
to roll

RECIPE 237.

I c. butter

f c. sugar

1 egg (beaten light)

1 tbs. milk

If c. flour (about)
1% ts. baking powder
Spk. nutmeg, or any
flavoring

RECIPE 238.

2 tbs. butter
| c. sugar

1 egg

2 tbs. milk
\ ts. vanilla

f c. flour (about)
1 ts. baking powder
Spk. salt

f c. chopped nut
meats

RECIPE 239.

3 tbs. butter
\ c. sugar

1 egg

1 tbs. milk

1 c. flour (about)

\\ ts. baking powder

\ ts. salt

\\ sq. chocolate

RECIPE 240.
1 egg
\ c. sugar

The vanilla may be omitted.

SUGAR COOKIES

Cream the butter, add the sugar, and
cream it thoroughly with the butter; add
the beaten egg, milk, flour, and baking
powder and enough more flour to make a
dough stiff enough to roll.

Roll it out thin on a floured board, cut
it with a floured cookie cutter, and bake the
cookies in a hot oven from five to eight
minutes.

NUT COOKIES

Mix as for sugar cookies ; add the nuts ;
drop the dough by the spoonfuls about two
inches apart from the point of spoon on
buttered sheets. Decorate the cookies with
halves of nuts. Bake them in a quick oven.

CHOCOLATE COOKIES

Mix as for sugar cookies. Chill the
dough, roll it, and cut it with a fancy
cutter. Bake the cookies in a moderate
oven.

OATMEAL COOKIES

Mix the flour, rolled oats, salt, baking
powder, and sugar. Beat the egg light,

PASTRY 145

ts. vanilla and add the milk to it. Pour the wet

c. milk (about) mixture into the dry. Toss it on a floured

c. rolled oats board, roll it thin, and cut it with biscuit

2 c. flour cutter. Bake the cookies in moderate oven.
% ts. salt If the mixture is too dry, add a little

2 ts. baking powder more milk.

PASTRY

General Composition. Pastry is composed principally
of flour and fat. It is not a food to be recommended as it is
hard to digest, and for that reason should not be eaten much
by children or by people with delicate digestion.

Materials for Making. Pastry flour, containing less gluten
and more starch than bread flour, should be used, as it makes
more tender pastry than can be secured with bread flour.

Fat, either lard, butter, or beef dripping, or a combination
of two or more fats, if pure, will serve. Lard makes a white
and more flaky crust than other fats, but butter and beef
dripping are considered more digestible than lard in pastry
combinations.

Salt is used to flavor, and although a small quantity is used,
pastry lacking it tastes very flat.

Baking Powder. A little baking powder is often used to
,make pastry lighter.

Water. Either ice water or very cold water should always
be used for mixing pastry.

RECIPE 241. PLAIN PASTRY

If c. pastry flour Have all the materials cold.

\ ts. salt Mix and sift the flour, salt, and baking

ts. baking powder powder. When the mixture looks like meal,

3 tbs. butter or chop and rub in one half the shortening,
beef dripping and and add enough cold water to make a stiff
3 tbs. lard, or dough. Now turn the dough on a slightly

6 tbs. lard floured board, pat it down, and roll it till it

146 SECOND YEAR

Cold water to make is i inch thick. Spread it over with the
stiff dough remaining half of shortening, sprinkle it with

flour, fold and roll it again into a long
narrow strip. Roll it up like a jelly roll
and cut it off from the end as needed.
Handle the dough as lightly and as little
as possible, and roll it in one direction.
Allowing it to stand on ice before cooking
improves it much. Bake pastry in a very
hot oven. This makes pastry for one large
pie.

Pies may be made with one or two crusts. If two crusts
are used, more pastry should be allowed for the upper than for
the under crust.

Fruit pies are more digestible when made with an upper
crust only.

All pastry should be thoroughly cooked for the purpose of
increasing its digestibility.

Lining a Plate with Pastry. To line a plate, roll the pastry
until it is one eighth of an inch thick, keeping it as nearly
round as possible, and roll it until it is from 1 to 2 inches larger
than the plate. Fit it smoothly on the plate by pressing it
down gently with the back of a bent finger. Be careful not
to stretch the pastry lining. If two crusts are to be used,
the lower crust may be cut close to the edge of the plate.

If no upper crust is to be used, the lower crust should be
from 1 to 2 inches larger than the plate and should be folded
under to form a rim.

An upper crust should be 1 to 2 inches larger than the plate
to allow for shrinkage and also to allow for folding it under
the lower crust ; incisions should be made in it to allow the
steam which forms during baking to escape.

RECIPE 242. APPLE PIE

5 medium-sized sour Line a plate with pastry. Wash, pare,
apples for one quarter, core, and slice the apples. Fill

PASTRY

147

large pie
\ c. sugar
\ ts. cinnamon or

nutmeg, or 1 ts.

lemon juice
| ts. salt

RECIPE 243.

4 tbs. corn starch

1 c. sugar

\\ c. boiling water
\ tbs. butter
Rind and juice of 1
lemon

2 eggs

RECIPE 244.
2 c. cranberries
1 c. sugar
f c. water

RECIPE 245.

\\ c. cooked and

strained squash
\ c. sugar

the lined plate. Mix the sugar, salt, and
spice, and sprinkle the mixture over the
apples. Wet the edge of the under crust,
put on the top crust, press the edges well
together, and fold the upper crust under the
lower one. Bake the pie in a hot oven
from forty to fifty minutes, or until the
apples are cooked. One teaspoon butter
dotted over the apples before putting on
upper crust improves it much.

LEMON PIE (with two crusts)

Mix the corn starch and sugar thoroughly ;
pour on the boiling water and boil it,
stirring it constantly, for three minutes.
Add the butter, lemon juice and rind, and
beaten eggs. Mix them well. Let the
mixture cool before putting it into the pie.

Line a pie plate with pastry, put in the
filling, put on the upper crust, and bake the
pie about forty minutes, in a hot oven.
The pie, if preferred, may be baked with
one crust, reserving the whites for a top
meringue.

CRANBERRY PIE

Wash and pick over the cranberries and
put them into a saucepan. Add the sugar
and water, and cook them ten minutes and
let them cool. Line a pie plate with pastry,
allowing it to be two inches larger than the
plate, and make a rim. Roll and cut
strips of pastry for the top. Fill the pie
arrange the strips on top, and bake the pie
about forty minutes in a hot oven.

SQUASH PIE

Line a plate with pastry and make a
raised and fluted rim.

Mix the squash, sugar, salt, spices, beaten

148

SECOND YEAR

i ts. salt

i ts. cinnamon, or

| ts. nutmeg or

ginger
1 egg (beaten)

1 c. milk (scalded)

RECIPE 246.

2 eggs

i c. sugar

1 ts. salt

Spk. grated nutmeg

2 c. milk

egg, and milk thoroughly. Fill the pie and
bake it until the crust is brown or until the
mixture puffs up all over.

RECIPE 247.
2 c. rhubarb
f c. sugar
I ts. salt

1 egg

2 tbs. flour

CUSTARD PIE

Line a plate with pastry as for squash
pie. Scald the milk. Beat the eggs
slightly; add the sugar, salt, and milk.
Strain the mixture into the plate and
sprinkle it with nutmeg. Bake the pie in a
hot oven to cook the rim, then cook slowly
until the custard filling puffs or until a
knife blade put into center of the pie
comes out clean.

RHUBARB PIE

Line a plate with pastry. Wash the
rhubarb and cut it into inch pieces. Mix
the sugar, salt, flour, and beaten egg, add
the mixture to the rhubarb, put on a top
crust, or put on strips, as in No. 244.
Bake the pie until the crust is brown and
the rhubarb is soft.

The egg in this recipe may be omitted.

SALADS

Composition. Salads are made of cooked and raw vege-
tables, eggs, cheese, fish, meat, fruits, and nuts. These may
be combined with a French, mayonnaise, or boiled dressing,
or in some cases with a whipped-cream dressing.

Food Value. A meat, fish, or egg salad served with dress-
ing contains much nourishment. A green salad has a lower
food value, but it is wholesome, refreshing, and appetizing.

Preparation of Salads. Remove the bone, skin, fat, and
gristle from meat and fish. Cut the meat, vegetables, etc.,
into pieces of uniform size.

SALAD DRESSINGS

149

If any green is to be used, such as lettuce, parsley, or chick-
ory, let it lie in cold water a full hour. Then wash it thor-
oughly in the cold water and dry it in a towel, being careful
not to crush it. Tie it in a thin cloth and place it on ice.

Chill all other ingredients to be used in the salad.

Season the salad well and garnish it attractively. Add
the dressing immediately before serving it.

RECIPE 248.

i ts. salt
| ts. pepper
3 tbs. olive oil
1 tbs. vinegar

RECIPE 249.

1 ts. mustard

2 ts. powdered sugar

1 ts. salt
Spk. cayenne

or paprika
Yolks of 2 eggs
1| c. olive oil

2 tbs. lemon juice
2 tbs. vinegar

2 egg whites

(beaten stiff if de-
sired)

RECIPE 250.

1 ts. cornstarch
\ ts. mustard
1 tbs. sugar

SALAD DRESSINGS

FRENCH DRESSING

Put all the ingredients into a small milk
jar, cover it, and shake it well. This
dressing may be used with vegetables, or
it may be used with other salads before
putting on a thicker dressing.

MAYONNAISE DRESSING

Have all the utensils and ingredients
very cold, and place the mixing bowl in a
pan of ice water while blending them.
Mix the dry ingredients and add them to
the yolks and mix them thoroughly. Add
a few drops of oil at a time until \ cup is
used, beating the mixture constantly with
a wooden spoon or an egg beater. Then
add alternately a few drops of lemon juice,
vinegar, and the oil until all is used, and
continue the beating, being careful not to
let the mixture lose its stiff consistency.
Add the beaten egg whites.

One half cup cream, beaten stiff, may be
added to this recipe in place of the egg
whites.

BOILED DRESSING

Mix the dry ingredients. Beat the egg ;
add to it the dry ingredients, then the butter
milk, and vinegar. Cook the mixture in a

150

SECOND YEAR

ts. salt
Spk. cayenne
1 egg
f c. milk
3 tbs. butter
I c. vinegar

double boiler, stirring it constantly until
it thickens like boiled custard. Strain it
and chill it.

VEGETABLE AND FRUIT SALADS

RECIPE 251.

4 cold boiled pota-
toes

| ts. salt

Spk. pepper

1 ts. chopped onion

1 ts. chopped pars-
ley

1 c. cold cooked
beets (cut in dice)

RECIPE 252.

RECIPE 253.

RECIPE 254.

POTATO SALAD

Cut the potatoes into half-inch cubes,
sprinkle over them the salt and pepper,
add the chopped onion and parsley,
and mix them carefully with the potatoes.
Arrange the mixture on a salad dish, put
the French dressing over it, and sprinkle
the beets over the top. Add boiled salad
dressing just before serving the salad.

VEGETABLE SALAD
Cold cooked beans, beets, carrots, peas,
and raw celery may be cut into small, uni-
form pieces. Mix these with salad dress-
ing, arrange the mixture on lettuce leaves,
and serve it very cold.

One teaspoon of chopped onion may be
added to the salad before putting on the
dressing.

TOMATO SALAD

Put the tomatoes into boiling water for
a few minutes, peel them, and put them in
a cold place until ready to serve them.
Slice them thin, arrange the slices on a bed
of lettuce leaves, cover each slice with
mayonnaise dressing, and garnish it with
sprigs of parsley. Serve it at once.

STUFFED TOMATO SALAD
Peel six tomatoes and scoop out the in-
side. Place the shells on ice to chill.

SALADS

151

RECIPE 255.

2 c. shredded white

cabbage
1 c. celery

1 c. mayonnaise or
boiled dressing

RECIPE 256.

2 c. chopped apples
2 c. celery

2 c. boiled dressing
Chopped walnuts

RECIPE 257.

3 bananas

3 oranges

| c. grated pine-
apple

\ c. preserved
peaches

1 tbs. lemon juice

f c. sugar

Drain the pulp and add to it equal parts of
celery and cucumber, mixed with mayon-
naise dressing (No. 249). Refill the
shells, arrange them on a bed of lettuce
leaves, and garnish them with sprigs of
parsley and mayonnaise dressing.

CABBAGE SALAD

Wash the cabbage and shred it fine. Let
it stand in cold salted water one hour;
scrape the celery and cut it into small
pieces. Mix the cabbage, celery, and dress-
ing. Chill the salad in the ice box ; garnish
it with celery.

APPLE AND CELERY SALAD

Wash, pare, and chop red apples. Wash
and chop celery. Allow equal parts of
apple, celery, and boiled dressing. Wash,
chill, and dry lettuce leaves and arrange
them in cups on a small platter. Fill the
cups with the mixture ; garnish it with
boiled dressing and chopped walnuts.

FRUIT SALAD

Prepare and slice the bananas, oranges,
and peaches. Put the slices into a glass
dish, arranging in layers; sprinkle each
layer with sugar; add the pineapple and
lemon juice.

FISH, EGG, AND MEAT SALADS

RECIPE 258. LOBSTER SALAD

Wash and dry the lettuce leaves
and put them on ice. Open a lob-
ster according to the directions on page 105.
Cut the lobster meat into one-inch pieces

152

SECOND YEAR

RECIPE 259.
2 c. cold cooked

salmon

Lettuce leaves
1 c. boiled dressing

RECIPE 260.

6 medium lettuce
leaves

1 doz. sardines

2 hard-cooked eggs
2 ts. chopped pickle
c. boiled dressing

RECIPE 261.

4 hard-cooked eggs
8 lettuce leaves
4 radishes
f c. mayonnaise or
boiled dressing

RECIPE 262.

4 hard-cooked eggs
8 lettuce leaves
1 c. boiled dressing

RECIPE 263.
2 c. chicken
1 c. celery
1 c. mayonnaise or
boiled dressing

and season it with boiled or mayonnaise
dressing. Arrange the lobster on chilled
lettuce leaves. Garnish it with small
lobster claws and dressing.

SALMON SALAD

Wash, chill, and dry lettuce leaves. Re-
move the skin and bones from the salmon
and flake it into pieces about one inch in
size. Mix the salmon and half of the salad
dressing, using a fork and being careful not
to break up the fish. Arrange the salmon
on lettuce leaves and put the extra dressing
on top.

SARDINE SALAD

Wash, dry, and chill the lettuce. Remove
the bones from the sardines. Chop the
whites of the eggs and the pickles and mix
them. Arrange the sardines on the lettuce
leaves. Add the egg mixture and boiled
dressing. Crumble the yolks over the top.

EGG SALAD. I

Wash, dry, and chill the lettuce leaves.
Cut the eggs into halves crosswise. Arrange
the eggs on a bed of crisp lettuce leaves,
garnish them with the radishes, cut into
fancy shapes, and put the dressing on top.

EGG SALAD. II

Wash, dry, and chill the lettuce leaves.
Separate the yolks and whites of the eggs ;
chop the white fine, arrange it on lettuce
leaves, and pour the dressing over it.
Force the yolks through a potato ricer over
the top.

CHICKEN SALAD

Cut cold cooked chicken or fowl into half-
inch cubes. Wash the celery and cut it
into pieces of about the same size. Mix the
chicken and celery with a half cup of salad

INVALID COOKERY 153

dressing. Arrange the mixture on a salad
dish, cover it with dressing, and garnish it
with celery tips.

INVALID COOKERY

Importance. Food for the sick is a matter of great im-
portance, as in many many cases a patient's recovery de-
pends on the kind, the quality, and the quantity of food
furnished during illness.

The appetite of those who are sick is poor. And generally
speaking, a sick patient has no desire for food unless it is
selected to his liking, cooked well, served attractively, and
served in small quantities. So the skillful housekeeper must
be able to know what kinds of food are good for invalids, and
she must know how to prepare and serve it in such a way
that the invalid will desire to eat it.

Diet for the sick is classified as liquids, semi-solids, and
convalescent foods. Liquid diet consists entirely of liquid
food, such as milk, beef tea, beef juice, strained broth, strained
gruel, and cooling drinks. These are given during severe
illnesses.

Tea, coffee, and other stimulants should be given only when
the physician consents to their use by the invalid.

Semi-solids are given in less severe illness, or when a
patient is beginning to improve. This diet includes every-
thing in liquid diet and also the following :

Apple sauce, Nos. 9-11.

Baked apples, No. 8.

Baked custard, No. 95.

Baked rice, No. 57.

Caramel junket, No. 66.

Cereals, Nos. 51-54.

Creamed oysters, No. 161.

154 SECOND YEAR

Gelatin dishes, Nos. 132-136.

Goldenrod eggs, No. 94.

Ice creams, Nos. 300-305.

Junket, No. 65.

Milk toast, No. 36.

Mutton broth, No. 100.

Oyster stew No. 158.

Raw oysters,

Rhubarb sauce, No. 12.

Scalloped oysters, No. 157.

Sherbets, Nos. 296-298.

Soft-cooked eggs, Nos. 45, 86, 87.

Soft custard, No. 96.

Soups,

Steamed rice, No. 56.

Stewed prunes, No. 16.

Convalescent Diet. Convalescent diet includes all easily
digested foods. Even small quantities of foods difficult of
digestion should be avoided.

Preparation and Serving. All foods for the sick should
be carefully cooked. Hot foods should be served very hot.
Cold foods should be served very cold. It is necessary also
that the food be served punctually at exactly such intervals
as the physician advises. The housekeeper should make
a study of making the invalid tray appear dainty and attrac-
tive. The dishes and tray linen should be the best in the
house. A single flower or even a cluster of leaves will often
make the tray attractive. If the contents of the tray can be
sent into the sick room as a surprise, the appetite of the pa-
tient is often tempted when he would not feel like eating
what he had been expecting to see. All food should be sea-
soned to the invalid's taste before presenting the tray to
him. It should be removed from the room and from sight
as soon as the patient has finished with it,

INVALID COOKERY

155

RECIPE 264.

1 lemon (juice)

1 c. boiling water

2 tbs. sugar

1 thin slice lemon

RECIPE 265.

RECIPE 266.

1 G. grated pine-
apple

Juice 1 lemon

2 tbs. sugar

| c. boiling water
| c. very cold water

RECIPE 267.
1 orange (juice)
1 ts. lemon juice
1 tbs. sugar

1 c. boiling water

RECIPE 268.

2 tbs. Irish moss
2 c. boiling water
4 tbs. lemon juice
Sugar to taste

RECIPE 269.

1 tbs. whole flaxseed
2^ c. cold water
4 tbs. lemon juice
Sugar to taste

LEMONADE

Wash the lemon, cut a very thin slice
from the center, and remove the seeds.
Squeeze the juice from the lemon into a
bowl, add the sugar and the boiling water ;
cover it and set it on ice to cool. Strain
it into a glass and put the slice of lemon on
top.

EFFERVESCENT DRINK

Add to above recipe ts. soda free
from lumps. Stir it into the lemonade and
drink it while it is foaming.

PINEAPPLE LEMONADE

Mix the pineapple, lemon juice, and sugar ;
pour on the boiling water, and let it stand
about fifteen minutes, or until it is cool.
Add the cold water ; strain it into a glass.

ORANGEADE
Follow the directions in No. 264.

IRISH-MOSS LEMONADE

Pick over the moss, wash it, and allow
it to soak in cold water about twenty
minutes. Put the moss and the boiling
water into the upper part of a double
boiler and cook it until the mixture is like
sirup. Strain it and add the sugar and
lemon juice. Serve it hot.

FLAXSEED TEA

Wash the flaxseed thoroughly, put it
into the cold water in a saucepan, and
simmer it three quarters of an hour.
Strain it, and if it is too thick, add boiling

156

RECIPE 270.

4 tbs. grape jelly
1 tbs. lemon juice
f c. boiling water
Sugar to taste

RECIPE 271.
1 stalk rhubarb
1 c. boiling water
1 tbs. lemon juice
Sugar to taste

RECIPE 272.
1 sour apple
1 tbs. sugar
1 tbs. lemon juice
1 c. boiling water

RECIPE 273.

1 qt. milk

2 tbs. sugar
yeast cake

softened in 2 tbs.
lukewarm water

SECOND YEAR

water. Add the lemon juice and sugar.
Serve it hot.

GRAPE WATER

Dissolve the jelly in the boiling water
and allow the water to cool. Add the
lemon juice and sugar. Serve it ice cold.

RHUBARB WATER

Wash and wipe the rhubarb and cut it
into thin slices, leaving the skin on. Add
the boiling water and about 1 tbs. sugar.
Cover it and let it stand until it is cold.
Strain it. Add the lemon juice.

APPLE WATER

Wash the apple and without paring it
cut it into thin slices. Add the boiling
water and sugar. Cover it, and let it
stand until it is cold ; then strain it ; add the
lemon juice. Serve it cold.

See No. 83.

EGG NOG

BEEF TEA

See No. 101.

PASTEURIZED MILK
See page 59. ,

KOUMISS

Heat the milk until it is lukewarm. Add
the sugar and stir it until it is dissolved.
Add the yeast cake and the lukewarm water
to the milk mixture. Fill sterile patent
bottles to the neck. Place them in an up-
right position in a warm (75 F.) place for
twelve hours. Then invert them and set
them in a cold place. When they are needed,
open them carefully to prevent loss of the
liquid.

INVALID COOKERY

157

RECIPE 274.

1 c. hot milk
1 tbs. sugar

2 tbs. lemon juice

RECIPE 275.

2 tbs. rice

4 c. boiling water

\ stick cinnamon

Salt and sugar

Milk

RECIPE 276.

1 c. milk
1 tbs. flour
1 doz. raisins
Spk. salt

RECIPE 277.

1 tbs. barley flour

2 c. hot 'milk
Salt

RECIPE 278.

1 tbs. Indian meal
\ tbs. flour

1 c. cold water

2 c. boiling water
\ ts. salt

Milk or cream

Koumiss should not be used after it is
three days old.

LEMON WHEY

Scald the milk in a double boiler. Add
the lemon juice. Cook it without stirring
it until the whey separates. Strain it
through cheesecloth. Add the sugar and
serve it hot or cold.

RICE WATER

Pick over the rice and wash it ; add the
boiling water and the cinnamon; cook it
until the rice is thoroughly soft. Strain it,
season it with salt and sugar (if liked), and
dilute it with hot milk.

FLOUR GRUEL

Scald the milk. Mix the flour with a
little cold milk to take out any lumps.
Pour it into the hot milk and cook it over
the fire for three minutes, stirring it con-
stantly ; then put it into a double boiler.
Wash and stone the raisins, add them to
the flour mixture, and cook it one half hour.
Strain it and season with salt.

BARLEY GRUEL

Scald the milk.

Mix the barley flour with a little cold
milk and stir it into the scalded milk. Cook
it in a double boiler one and one half
hours. Strain it and season it with salt.

INDIAN-MEAL GRUEL

Mix the meal, flour, and salt with the
cold water. Pour on boiling water and cook
it over the fire for fifteen minutes, stirring
it constantly. Cook it in a double boiler
one and one half hours. Strain it and
dilute it with milk or cream.

158 SECOND YEAR

RECIPE 279. OATMEAL GRUEL

| c. oatmeal and Roll the oatmeal on a board with a

cold water rolling pin until it is mealy ; then put it

into a tumbler and fill the tumbler with
cold water. Stir it; allow the meal to
settle, and pour off the mealy water into a
saucepan. Repeat this process as long as
the water looks mealy. Set the saucepan
where the gruel will simmer for one and a
half hours. Strain it, season it with salt.
Thin it with cream or milk, and serve it hot.

Invalid Cookery Applied. You have several recipes for
making attractive and wholesome dishes for invalids. Your
teacher will now see if you are able to apply what has been
taught you. She will ask each girl in the class to prepare at
home a menu telling what she would serve on a hot day for
an invalid's breakfast, dinner, and supper. When writing
out the menu, you will also tell your teacher what you
would do to make the tray attractive.

She may ask you also to follow out the same direction for
a menu to serve on a cold day. When you bring in your
menus, the teacher will select the best and have it cooked and
served in class.

SANDWICHES

It is often necessary to prepare sandwiches ahead of time.
In this case they should be wrapped in paraffin paper or in a
slightly damp cloth to keep them fresh.

Bread about 24 hours old is best for sandwiches. The
crust should be removed after the sandwich is made.

Sandwiches are daintier when served small or in fancy
shapes, and if the butter is creamed before it is used, it will
spread more evenly.

For sandwich filling cold cooked meats or fish may be
minced fine and mixed with a little salad dressing ; or thin

SANDWICHES

159

slices of cold meat may be used ; or chopped eggs ; or cream
cheese with nuts; or olives, or chopped peppers. Acids in
the form of capers, pickles, or lemon juice are often used for
flavor in chopped filling.

Jelly, jams, and marmalades make very nice sweet sand-
wiches. They may be served at afternoon teas.

RECIPE 280. BREAD AND BUTTER SANDWICHES

Use white, graham, entire wheat, or
brown bread. Remove the end slice from
the loaf. Spread the end of the loaf with
creamed or softened butter. Cut off the
thinnest slice possible. Repeat until you
have the number of slices desired. Put two
slices together, trim off crusts, and cut the
sandwiches into squares, triangles, oblongs,
or rounds.

RECIPE 281. BOSTON BROWN BREAD SANDWICHES

Butter cold brown bread and cut it into
thin slices. Spread the slices with cream
cheese and chopped English walnuts.

RECIPE 282. SLICED-HAM SANDWICHES

Slice cold ham as thinly as possible.
Butter thin slices of bread. Put sliced ham
between two slices of bread. Press the
slices together, trim crusts, and cut the
sandwiches into squares.

CHOPPED-HAM SANDWICHES

Mix the ingredients. Cut thin slices of
bread, and butter them. Spread the meat
mixture on the buttered bread and press
two slices together. Trim them and cut
into triangles.

RECIPE 283.

^ c. cooked ham
(chopped fine)

| ts. chopped capers

ts. prepared mus-
tard

2 tbs. thick white
sauce

Few grains cayenne

160

SECOND YEAR

RECIPE 284.

RECIPE 285.

RECIPE 286.

1 hard-cooked egg
ts. salt
Spk. mustard
Spk. paprika
1 ts. butter

RECIPE 287.

6 sardines

2 hard-cooked egg

yolks

1 tbs. butter
\ ts. lemon juice
Few grains paprika

or cayenne
Few drops onion juice

RECIPE 288.

RAW-BEEF SANDWICHES

Toast thin trimmed slices of bread.
Butter the toast and keep it hot. Scrape
raw beef from the bottom of the round,
season it with salt and pepper, and spread
it thin on slices of the toast and press two
slices together.

These are particularly good for convales-
cent invalids.

CHICKEN SANDWICHES

Chop cold boiled chicken, moisten it with
mayonnaise or boiled dressing; season it
with salt and pepper. Spread it between
thin slices of buttered bread. Press the
slices together, and cut them into squares.
Minced celery may be added to the chicken.

EGG SANDWICHES

Mash egg fine with a silver fork, add the
seasoning and the butter and mix them in.
Spread the egg on a thin slice of buttered
bread, cover it with a second slice, and cut
them into fancy shapes or triangles. Minced
ham may be added to the egg mixture.

SARDINE SANDWICHES

Remove the skin and bones, mince the
sardines, and mix in the yolks, butter, and
seasoning. Cut thin slices of bread, spread
them with the sardine mixture, and press
them together in pairs. Trim off the crusts ;
cut the sandwiches into triangles.

CHEESE SANDWICHES

Spread cream cheese on thin slices of
buttered bread. Put two slices together
and cut them into triangles.

SANDWICHES

161

RECIPE 289. CHEESE AND NUT SANDWICHES

j c. cream cheese Mix all the ingredients well with a fork.

| c. chopped walnuts Spread the mixture on thin buttered slices

Salt and few grains of whole wheat bread. Press two slices

of cayenne together, and cut them into oblongs.

RECIPE 290.

RECIPE 291,

RECIPE 292,

RECIPE 293.

\ c. minced cooked

prunes

\ c. chopped figs
\ tbs. lemon juice

RECIPE 294.

CHEESE AND OLIVE SANDWICHES

Spread butter thin crackers with a mixture
of cream cheese and finely chopped olives
moistened with mayonnaise dressing. Press
two crackers well together.

LETTUCE SANDWICHES

Spread bread and butter sandwiches
with a little mayonnaise dressing ; lay
between two slices, small, fresh, crisp let-
tuce leaves which have been thoroughly
washed, dried, and chilled. Press them
gently together and trim them even.

FIG SANDWICHES

Fill bread and butter sandwiches with
stewed figs or a mixture of stewed figs and
dates.

PRUNE AND FIG SANDWICHES

Remove the stones from the prunes;
chop the figs. Mash and mix the prunes,
figs, and lemon juice, using a silver fork.
Spread the mixture on thin slices of gra-
ham or whole wheat bread and press two
slices together.

JELLY SANDWICHES

Spread thin slices of whole wheat bread
with quince, apple, or currant jelly. Press
two slices together, and cut them into tri-
angles. Some people like sugar dredged
over the outside of these sandwiches.

162 SECOND YEAR

RECIPE 295. JELLY AND NUT SANDWICHES

Spread quince jelly on thin slices of whole
wheat, graham, or white bread, and
sprinkle them with chopped English wal-
nuts. Press two slices of bread together
and cut them into triangles.

COMPOSITION AND COST OF MENUS

Pupils who have followed this course up to this point
are now able to undertake original work in the form of com-
posing menus. They will find great profit and interest in
making menus suiting different sets of conditions. The main
emphasis of this work, however, should be on planning simple
nourishing meals, which return the greatest food value for
the least money. This matter of the relation of expense and
value is a very important one to the housekeeper. She spends
most of the money which is earned.

Girls should at this point make and discuss tables of the
current cost of different foods. In view of the knowledge
gained in making these tables, the menus made by -the class
should be discussed and judged on the basis of their cost and
value.

In making practical application of the menu which the
teacher decides gives the most value for money expended, it
is well to allow a few members of the class to take entire
responsibility of the preparation and serving, and several
others the entire responsibility of cleaning the kitchen and
leaving it in order. Several lessons can be spent most profit-
ably in repeating the exercise suggested here.

When it is practicable, the menus should be composed out-
side of school hours, and notes for discussion should be
brought by each pupil.

Some pupils may be able to use such reference books as
these: "Principles of Cookery," Barrows; "Household

FROZEN DESSERTS 163

Management," Terrill ; " Cost of Living," Ellen H. Richards ;
" Cost of Foods," Ellen H. Richards ; " The Woman Who
Spends," Bertha J. Richardson ; " Practical Dietetics,"
Alida Frances Pattee.

FROZEN DESSERTS

Ice Cream. Near the end of the school year it is advis-
able to make frozen desserts. Ice creams contain cream, or
eggs and milk as a substitute for it ; sugar and flavoring are
needed.

Water ices are still simpler in their composition, as they
contain only water, sugar, and fruit juice.

Food Value. The ingredients of ice cream render it
highly nutritious. It is more welcome in hot weather.
Both ice cream and water ices make a cooling, attractive
food, which is often excellent for invalids.

Freezing is accomplished by means of crushed ice and salt.
The salt and ice combine and form an intensely cold brine
which freezes the contents of a can immersed in it.

Proportions of Ice and Salt. Three parts of cracked ice
and one of rock salt are used for freezing ice creams. Equal
parts of ice and salt are used for sherbets and water ices.

Adjustment of Freezer. After placing ice in a canvas
bag and pounding it until the ice is cracked fine, fit the empty
can into the socket in the freezer and put in the dasher. Then
pour the mixture to be frozen into the can, filling it not over
three quarters full, as the mixture expands in freezing.

Next put on the cover and adjust the cross bar so that when
the crank is turned the can revolves.

Packing. Fill the space between the can and the pail
solid with ice and salt, having ice for the bottom layer. Pack
the pail a little above the cream in the can, turning the crank
occasionally to let the ice and salt settle compactly.

During the freezing, which takes about twenty minutes,

164

SECOND YEAR

the crank should be turned steadily for ice creams and
occasionally for water ices until the mixture becomes stiff
enough to make turning difficult.

Care after Freezing. To avoid getting salt into the mix-
ture, wipe the cover of the can carefully before removing it ;
then remove the dasher and scrape the cream from the sides
of the can and pack it down solid with a long-handled spoon.
Put a cork into the hole in the cover and fit the cover tight
on the can.

Draw off the salt water through the hole in the side of the
pail, repack the pail with ice and salt, and cover the freezer
with an old blanket.

Let the cream stand at least one hour before serving it.

RECIPE 296.

1 qt. milk

2 c. sugar

4 lemons (strained
juice)

RECIPE 297.

2 c. finely shredded

pineapple
1 ts. granulated

gelatin

1 c. cold water

2 c. boiling water
2 c. sugar

2 lemons (strained
juice)

RECIPE 298.

1 c. lemon juice and

rind of 1 lemon
4 c. water
2% c. sugar

MILK SHERBET

Mix the sugar and lemon juice thor-
oughly ; pour on the milk slowly and stir it
constantly while adding it. Put it into a
freezer can and freeze it.

PINEAPPLE SHERBET

Soak the gelatin in cold water, add the
boiling water and sugar; stir it until the
gelatin is dissolved, and add the lemon
juice. Strain the mixture and set it aside
to cool. When it is cool, add the pineapple
to the mixture and freeze it.

LEMON ICE

Make a sirup of the sugar and water by
boiling the mixture ten minutes. Add the
grated rind and let the mixture stand until
it is cool. Add the lemon juice, strain the
mixture, and freeze it.

FROZEN DESSERTS

165

RECIPE 299.

4 c. water

2 c. sugar

2 c. orange juice

c. lemon juice

Grated rind of two

oranges and

lemon

RECIPE 300.

2 c. milk

2 c. thin cream

1 c. sugar

2 tbs. flour
2 eggs

1 tbs. vanilla

RECIPE 301.

2 c. thick cream and
2 c. milk, or

4 c. thin cream
1 c. sugar
1 tbs. vanilla

RECIPE 302.

ORANGE ICE

Make a sir-up of the sugar and water by
boiling the mixture ten minutes. Add the
fruit juice and grated rind ; mix them in well ;
cool the mixture, strain it, and freeze it.

PLAIN ICE CREAM

Scald the milk. Mix the sugar and flour
thoroughly, pour on the hot milk, and cook
it in a double boiler ten minutes, stirring it
often. Beat the eggs ; pour in the cream,
vanilla, and the milk. Put the two liquids
together and freeze the mixture.

VANILLA ICE CREAM

Mix the cream, milk, sugar, and vanilla.
Put the mixture into a freezer and freeze
according to directions (p. 163).

STRAWBERRY ICE CREAM

Omit the vanilla from the above recipe
and add one box of berries which have been
hulled, washed, and crushed. Freeze the
mixture according to the directions on p. 163.

CHOCOLATE ICE CREAM

Melt the chocolate, add the hot water,
and stir the mixture until it is smooth.
Pour it into the cream, add the sugar and
flavoring, and freeze the mixture.

RECIPE 303.

1 qt. thin cream
| c. hot water

2 sq. unsweetened
chocolate

1 c. sugar

1 ts. vanilla

RECIPE 304. JUNKET ICE CREAM WITH PEACHES

2 c. milk Mix the milk, cream, and sugar ; heat
1 c. heavy cream the mixture until it is lukewarm ; dissolve
1 c. sugar the junket tablets in the cold water ; add it

166 SECOND YEAR

1 junket tablets to the cream mixture. Add the flavoring.

1 tbs. cold water Freeze the mixture.

1 tbs. vanilla Mash the peaches, and when the cream is
c. peaches nearly frozen, add the fruit and continue the

freezing until the mixture is stiff.

RECIPE 305. FRUIT ICE CREAM

3 c. canned apricots Place a strainer over a large bowl, mash

3 lemons (juice) the bananas and apricots into it. Rub the

3 oranges (juice) fruits through the strainer, using the juice

4 bananas of the lemons and oranges and the cold
3 c. sugar water to help in the sifting. Add the cream

2 c. water and and sugar and freeze the mixture.
2 c. thin cream, or The cream may be omitted.

2 c. milk

PRESERVING FOODS

Variety of Preserved Foods. You will find it interesting
to observe lists of preserved foods because they are so great
in variety and come from so many different countries, and are
used so much on our tables. What countries furnish foods
preserved in one way or in another for our Christmas dinners ?
How many different kinds of preserved food can you count in
the grocery when you buy provisions ?

Time for Studying Preserving Process. All preserving
by a cookery class or by the housekeeper should De done at
the time of year when the particular food to be preserved
is abundant and inexpensive, and when it is at the most per-
fect state of its development. Overripe fruits, for example,
will give less satisfactory preserved results than fruit which
is perfectly ripe.

Ways in which Food may be Preserved. All of the
following varying methods are used in the preservation of
foods :

Freezing or packing in ice ; for example, poultry and fish.

Cold storage ; for example, milk, butter, meat, and eggs.

PRESERVING FOODS 167

Excluding air ; for example, eggs coated with vaseline, or
covered with silicate of soda, and grapes packed in bran.

Salting ; for example, meat and fish.

Drying ; for example, currants, apples, apricots.

Sugaring ; for example, jam and fruit juices.

Canning ; for example, vegetables, fruits, and meats.

Pickling; for example, cucumbers, onions, and fruits.

Using antiseptics ; a process which under pure food laws is
decreasing, as it may be dangerous to the consumer.

Sterilizing. Sterilizing is a process mentioned above. It
means the destroying of all germs. This is done by means
of heat, and usually by heat at the temperature of boiling
water. Sterilizing and arranging for the exclusion of germs
are the real purposes of canning. In this process all utensils
as well as the food itself must be sterilized.

Method of Sterilizing. Wash one large dishpan and a
large, shallow milk pan, and partially fill both with cold water.

In the first pan place jars, laying them on their sides, and
in the second pan covers of jars, spoons, and cups used for
canning. Allow the water in both pans to boil for ten min-
utes. This should be done immediately before the jars are
to be used.

Canning Fruits. Canning fruits, in the ordinary sense,
means the cooking of fruit either in a heavy or thick sirup
or in a light sirup, putting it into sterile jars, and sealing it at
once. In canning it is necessary to work quickly so as not
to allow new germs to collect on the sterilized material.

Firm and not overripe fruit should be selected and a silver
knife should always be used for paring.

Proportions commonly used in Canning Sirups:

Heavy sirup 2 c. sugar to J c. water.

Thick sirup 1 c. sugar to 1 c. water.

Light sirup 1 c. sugar to 2 c. water.

Boil the sirups ten minutes and skim off any scum.

168 SECOND YEAR

The choice of a thick or a thin sirup depends on the kind of
fruit ; the acid fruits, needing much sugar, call for thick sirup ;
the milder fruits can be preserved in thin sirup.

The fruit in all cases should be cooked in the sirup until
it is tender.

Filling Jars. First, provide new rubbers for the jars
every year. When ready to put the fruit into the jars, slip a
broad skimmer under the jar and lift it; drain the water
from the jar, and set it in the milk pan. Dip the rubber
into boiling water and put it smoothly on the jar. Fill the
jar to overflowing with the boiling fruit and sirup. Slip a
spoon handle around inside of the jar in order to allow air
bubbles to rise to the top and escape, and also to pack the fruit
solidly. Then put on the cover and fasten it. Place the jar
on a board, avoiding a cold draft, and let it stand overnight.

Before putting the jar away, wipe the outside thoroughly
and label it. Set it in a dark closet, and examine it after one
week to see if any air bubbles appear. If so, scald the fruit
again and proceed as before.

RECIPE 306. RASPBERRIES AND CURRANTS

1\ qt. raspberries Pick over the fruit and wash and drain it.

1 qt. currants Put the currants, a few at a time, into the
4 c. sugar preserving kettle, and mash them with a

wooden masher. Cook them slowly one
hour, then strain the juice through thick
cheesecloth. Return the juice to the kettle,
add the sugar, and cook the sirup slowly
about twenty-five minutes. Add the rasp-
berries (when the sirup is boiling) one quart
at a time. Boil the fruit about three min-
utes, then put it into jars. Repeat the
process until all the raspberries are cooked.

RECIPE 307. BLUEBERRIES

6 qt. berries Pick over the berries and wash and drain

2 c. sugar them. Put the water, berries, and sugar

PRESERVING FOODS

169

1 c. water

RECIPE 308.

RECIPE 309.

RECIPE 310.

RECIPE 311,

RECIPE 312.

into the preserving kettle and heat them
slowly. Boil them fifteen minutes. Put
them into jars.

STRAWBERRIES

Use equal weights of sugar and straw-
berries. Put the berries into the preserving
kettle in layers, sprinkling sugar over each
layer. Place the kettle on the range and
heat the fruit and sugar to the boiling point.
Skim off the scum. Boil the fruit twelve
minutes. Put it into sterilized tumblers or
small jars.

PEACHES

Put the peaches into boiling water, and
let them stand just long enough to soften
the skin. Remove the skins, cut the fruit
into halves and take out the stones, or the
peaches may be put up whole. Cook them
in sirup until they are tender (for rules for
sirup, see p. 167). Put the fruit into jars.

PLUMS

Wash the plums, and prick them to pre-
vent their bursting; add the plums to
sirup (p. 167) ; and cook them until they are
tender (about three minutes). Put them
into jars.

PEARS

After washing the pears, pare them and
cut them into halves and remove the cores.
Put them into cold water. Make a thin
sirup (p. 167).

If working alone, cook only enough pears
to fill one jar at a time.

QUINCES

Wash, pare, quarter, and core the quinces.
Put them into preserving kettle and cover
them with boiling water. Cook them slowly,
or until they are tender. Make a heavy

170

SECOND YEAR

RECIPE 313.

sirup (p. 167). Add the quinces to the
sirup, a small quantity at a time ; cover the
kettle and let the quinces cook slowly or
until they are a dark red color. Put the
fruit- into jars. If cooked too rapidly,
quinces will not have the attractive rich, red
color to be gained by slow cooking.

CRAB APPLE

Wash the fruit, and remove the blossom
end. Use heavy sirup (p. 167). Cook the
fruit in the boiling sirup until it is tender
(from thirty to forty-five minutes). Put it
into jars.

RECIPE 314.

\ pk. pears

2 Ib. brown sugar

PICKLING

SWEET PICKLED PEARS

Boil the vinegar, sugar, and cinnamon
together for fifteen minutes. Wash, pare,

1 oz. stick cinnamon quarter, and core the pears ; put two whole

Cloves

2 c. vinegar

RECIPE 315.

\ pk. peaches

2 Ib. brown sugar

1 oz. stick cinnamon

1 tbs. whole cloves

2 in. piece of ginger
root

2 c. vinegar

RECIPE 316.

4 c. sugar

2 tbs. cinnamon

1 tbs. whole clove

2 c. vinegar
Watermelon rind

cloves into each quarter. Cook a few
pears at a time, in sirup, until they are
tender. Put them into jars.

SPICED PEACHES

Tie the spices in a cheesecloth bag.
Boil the vinegar and sugar together for
ten minutes ; add the spices.

Scald the peaches, peel them, and cook
them in sirup until they are tender.

Put them into jars. ^

SWEET PICKLED WATERMELON
Pear the watermelon rind. Cut it into

two-inch squares and cook it in boiling

water until it is tender.

Put the vinegar, sugar, and spices (tied

in a cheesecloth bag) into a preserving

PICKLING

171

RECIPE 317.

RECIPE 318.

5 pk. green tomatoes
| small cauliflower

3 small cucumbers
1 bunch celery

1 pt. small onions

2 green peppers

2 tbs. mustard seed
2 tbs. cinnamon
1 tbs. cloves
1 tbs. allspice

1 tbs. pepper

2 c. salt

2 qts. vinegar

RECIPE 319.
12 ripe tomatoes

4 red peppers
(chopped fine)

6 large onions
(chopped fine)

f c. brown sugar

2 tbs. cloves

2 tbs. allspice

2 tbs. cinnamon

1 tbs. salt

^ ts. grated nutmeg

2 1 c. vinegar

kettle, boil the mixture ten minutes, and
then cook it slowly for about two hours, or
until the sirup is thick. Add the melon
rind and simmer it about one hour. Put
it into jars.

TOMATOES

Scald tomatoes, remove the skins, and cut
the tomatoes into quarters. Put them into
a preserving kettle and heat them slowly;
then boil them about fifteen minutes,
stirring them often, skimming off the scum
frequently. Put them into jars.

CHOW CHOW

Prepare the vegetables and cut them into
small pieces. Put them into a large pre-
serving kettle and sprinkle them freely with
2 c. salt. Let them stand at least twenty-
hour hours, then drain them. Boil the
vinegar and spices together for ten minutes ;
add the vegetables and cook them until
they are thoroughly soft. This chow chow
may be kept in a stone jar.

NOTE. Whole spice may be used instead
of ground spice.

CHILI SAUCE

Scald the tomatoes, remove the skins, and
slice the tomatoes. Chop the peppers and
onions. Put the vinegar, sugar, and spices
into a preserving kettle, add the prepared
vegetables, and cook them slowly from two
and one half to three hours. Put the chili
sauce into air-tight jars.

172 SECOND YEAR

RECIPE 320. TOMATO CATCHUP

12 ripe tomatoes Scald the tomatoes and remove the skins.

3 green peppers Put all the ingredients into a preserving

(chopped) kettle and cook them about seven hours,

3 large onions stirring them often. Strain the catchup
(chopped) and pour it into sterilized bottles and seal

2 tbs. salt them.

c. brown sugar
2 tbs. cinnamon
1 tbs. ginger
1 tbs. mustard

4 e. vinegar

JELLIES

Jellies are made of cooked fruit juice and sugar. Equal
parts of each are generally used.

Materials for Making. Fresh fruits, such as cranberries,
crabapples, quinces, grapes, currants, and underripe black-
berries, are the fruits whose juices, together with sugar and
sometimes water, are usually chosen for jelly making.

Utensils Required. Agate or porcelain-lined saucepan.

Silver or wooden spoon.

Shallow pan for heating sugar.

Plate for testing.

Cheesecloth for straining.

Pitcher for pouring.

Method of Making. First prepare the fruit, remembering
the following facts :

All fruit selected should be firm and not overripe.

Large fruits should be washed and cut into pieces.

Small fruits should be washed, drained, and stemmed.

Large fruits require cooking until they are soft, in water
enough to cover them.

Small watery fruits such as grapes and currants supply all
water needed.

In cooking the fruit it is necessary to remember that hard

JELLIES 173

boiling causes jelly to crystallize or granulate, and that gentle
simmering without stirring makes it fine and clear. Then
these directions should be followed :

Heat the fruit slowly until juice flows, stirring or not accord-
ing to special directions for the fruit used.

Straining. Remove the saucepan from the fire and strain
the juice through a double cheesecloth, or flannel bag.

Suspend the bag over a dish and allow the juice to drip,
but do not squeeze the bag.

The bag may be squeezed at end of dripping process, and
juice which is squeezed through the bag may be used for mar-
malade or second-grade jelly; produced in this way the jelly
will lack the clearness of first-quality jelly.

Heating Sugar. Measure one cup of sugar for every cup
of fruit juice and place it in a shallow pan in the oven to heat.
Stir it frequently to prevent its burning.

Cooking Juice. Put the strained juice into saucepan and
boil it about twenty-five minutes. Skim it carefully with a
silver spoon. Add an equal quantity of the heated sugar
and cook the mixture slowly until the sugar is dissolved ; then
boil it for ten minutes.

Trying or Testing Jelly. Take out a small quantity of
the sirup with a spoon and pour it upon a cold plate. Set it
in cool place. If it is sufficiently cooked, the juice will stiffen
or jell in a few minutes. Pour the cooked juice into a hot,
sterilized pitcher.

Putting into Tumblers. Pour the juice into sterilized
tumblers, and when they are cool, cover them with tin covers
or melted paraffin, or with disks of thick white paper one half
inch larger in diameter than top of glass. Wet the paper
disks with a mixture made of beaten white of one egg and
1 tbs. cold water, and use them as covers, pressing down the
edges to the sides of the glass to fasten them.

Set the tumblers away in a cool, dark place.

174

RECIPE 321.

1 qt. cranberries

2 c. water
Sugar

RECIPE 322.

RECIPE 323.

SECOND YEAR

CRANBERRY JELLY

Pick over the berries and wash them ; cook
them with the water in a preserving kettle
for ten minutes. Strain the juice through
cheesecloth. Measure the juice, add one
hah 3 as much heated sugar, and boil the
mixture for ten minutes longer. Put the
jelly into sterilized glasses.

QUINCE JELLY

Use parings, cores, and all imperfect
pieces cut from the fruit used in canning
quinces. Cut these pieces very fine and
put them into a preserving kettle. Allow
one quart of water to every two quarts of
fruit and parings. Put the kettle over the
fire and cook the fruit gently two and one
half hours. Strain the juice and proceed as
in general directions for jelly making.

GRAPE JELLY

Acid grapes or grapes underripe rather
than very sweet ones are best for this jelly.
Wild grapes make a delicious jelly. Re-
move all stems from the grapes, wash and
drain the grapes and put them into a pre-
serving kettle, and crush them with a
wooden masher. Stir them to prevent
their burning. Cook them until the seeds
separate from the pulp. Strain the juice
through a jelly bag, but do not press it.
Measure the juice, and add an equal
quantity of heated sugar to the grape
juice. Put the mixture into the kettle and
cook it (stirring it occasionally) and allow
it to boil about twenty-five minutes. Put
the jelly into a hot sterilized pitcher and
from it fill sterile tumblers. Let them
Stand overnight and then cover them.

MARMALADES 175

MARMALADES

Marmalades are made from the juice and pulp of fruits
with an equal quantity, or a little less, of sugar, and are
sometimes called second-quality jelly.

Suitable Fruits. Marmalades may be made of grapes,
quinces, oranges, grape fruit, or peaches.

Method of Making. Marmalades require great care in
cooking as they are apt to stick to the preserving kettle and
burn on. When large, the fruits should be washed and cut
into pieces ; when small, they should be washed, drained, and
stemmed.

Weigh the fruit and allow as much sugar as yon have fruit,
or if you prefer to have the marmalade less sweet, use f Ib.
of sugar to 1 Ib. fruit.

Next rinse the preserving kettle with cold water that it
may be somewhat moist on the bottom and sides.

Put alternate layers of fruit and sugar into the kettle,
beginning with fruit.

In cooking the fruit, heat it slowly and stir it frequently in
order to break the fruit up as much as possible.

Cook it slowly for about two hours until the mixture is
thick.

Put it into sterilized tumblers or small jars ;. cover them
with tin lids or with waxed paper.

RECIPE 324. ORANGE MARMALADE

5 Ib. oranges Peel the oranges and lemons ; cut the

3 lemons peel into quarters, cover it with boiling

5 Ib. sugar water, and cook it until it is tender. Drain

Boiling water the peel and scrape all white peel from it.

Cut the peel into narrow strips. Slice the

oranges and lemons, rejecting seeds and

tough stringy portions. Put the fruit into

a preserving kettle and cook it about one

176

SECOND YEAR

RECIPE 325.

1 large grapefruit

2 large navel oranges
1 lemon

5 Ib. sugar

18 c. cold water

RECIPE 326.

5 Ib. peaches
5 Ib. sugar

3 lemons (juice)

4 c. water

hour in 4 cups of water ; add the peel and
sugar and cook the mixture slowly about
two hours, or until the sirup is thick. Put
the marmalade into sterilized tumblers or
small jars and cover them.

ORANGE AND GRAPEFRUIT MAR-
MALADE

Wash the fruit, cut it into very thin
slices, and cut the slices into narrow strips.
Use every part of the fruit but the cores
and seeds. Cover the fruit with the water
and let it stand twenty-four hours ; boil it
rapidly uncovered for ten minutes and let
it stand another twenty-four hours ; bring
it to the boiling point, add the sugar and
boil it two hours, or until the jelly point
is reached. The cooking should be done
in a broad, shallow, uncovered .pan.

PEACH MARMALADE

Scald the peaches and remove the skins.
Cut the peaches into small pieces. Cook
the fruit and water together slowly for
about one and a half hours, or until the
fruit is thoroughly soft. Stir it frequently.
Rub the cooked fruit through a strainer,
return it to the kettle, add the sugar and
lemon juice, and cook it about one half
hour longer, stirring it occasionally. Put
it into sterilized glasses.

Apricot, quince, plum, and prune mar-
malades may be made in like manner.

SUGAR

It is suggested that lessons on sugar and candy be given dur-
ing the week preceding Christmas, when sweets will be espe-
cially useful to children as gifts to their friends.

CANDY MAKING 177

Sources and Nature of Sugar. Sugars are widely dis-
tributed in nature. They are found principally in the juice
of sugar cane, in the sap of the sugar maple tree, and in sugar
beets.

Sugar differs from starch in appearance, in its sweet taste,
and in being soluble in cold water. Its food value is about the
same as that of starch, and all starches must be converted
into sugar before they can be assimilated.

Sugar is pleasing to the taste, and one of the best heat-
giving and force-producing foods. That is one reason why
children who are naturally more active than adults are eager
for sweets. In moderate quantities it is easily digestible,
and much more can be digested by people who work in the
open air than by those who work indoors.

Kinds. There are three principal classes of sugar :

Cane sugar or sucrose.

Grape sugar or glucose.

Milk sugar or lactose.

Cane sugar, or sucrose, is obtained from sugar cane, beets,
and the sugar maple.

Grape sugar, or glucose, is found in abundance in grapes,
and in smaller quantities in many other fruits. It is only half
as sweet as cane sugar.

Milk sugar, or lactose, is obtained from milk.

Honey contains both cane sugar and grape sugar.

Products of Sugar Cane. The juice of the sugar cane is
made into seven common forms of sweetening. They are
molasses, sirup, brown sugar, loaf sugar, granulated sugar,
powdered sugar, and confectioner's sugar.

CANDY MAKING

Candy is a useful article of food when eaten at proper
times and in proper quantities.

178 SECOND YEAR

One way to avoid an excess in the amount taken is to eat
it at the close of a meal. When eaten between meals, it spoils
the appetite for other foods, as well as tempts one to eat too
much of it.

Home-made candy is cheaper and purer than that generally
bought at the stores. Much of the candy bought is made
from impure sugar and flavorings, and sometimes dangerous
coloring matter has been found in cheap candy. *

Candy Makers' Terms. Candy makers use soft ball, hard
ball, thread, and the crack to describe sugar at different stages
in its cooking.

Soft ball means sugar cooked till a little, dropped into cold
water and rolled between the fingers, becomes a soft ball.

Hard ball means sugar cooked till a little, dropped into
cold water and rolled between the fingers, becomes a hard
ball.

Thread means sugar cooked till a drop let fall from a spoon
spins itself into a fine thread.

The Crack means sugar cooked till it becomes brittle if
dropped into cold water.

Helps to Successful Candy Making. Before starting to
make candy have ready all materials and utensils for cooking.
If nuts are to be used, have them ready also. Have the pans
buttered. Have cold water ready in which to try the candy.
After pouring the cooked candy into the pan, do not mar its
surface by putting the scrapings from the pan on it.

HARD CANDIES

RECIPE 327. PEANUT BRITTLE

2 c. sugar Put the peanuts into a slightly buttered

1 c. peanuts tin pan and set it on the back of the range.

(chopped fine) Cook the sugar in an iron frying pan,

stirring it constantly that it may not burn.

HARD CANDIES

179

RECIPE 328.

2 c. molasses

. 1 c. brown sugar

3 tbs. butter
1 tbs. vinegar

RECIPE 329.

2 c. sugar
5 c. vinegar
2 tbs. butter

RECIPE 330.

2 c. light brown
sugar

1 c. molasses

2 tbs. water

2 tbs. lemon juice or
vinegar

1 ts. salt

2 tbs. butter

1 ts. vanilla

RECIPE 331.

2 c. granulated
sugar

c. water

1 ts, lemon juice

When the sugar is a clear, yellow sirup,
pour it over the peanuts.

Cut the candy into squares while it is
still warm.

MOLASSES CANDY

Mix the molasses, sugar, and butter
together ; put the mixture into a saucepan
and cook it slowly until the sugar is dis-
solved. Boil it until it forms a hard ball
when dropped into cold water. Add the
vinegar and continue the cooking until the
mixture will become brittle. Pour it into
a buttered pan and mark it off into squares
while it is warm.

VINEGAR CANDY

Mix all the ingredients together in a
saucepan. Stir the mixture over the fire
until the sugar is dissolved, and occasionally
afterward. Boil it until it is brittle when
tried in cold water. Pour it on a buttered
plate to cool, and mark it into squares
while it is warm.

BUTTER TAFFY

Boil the first five ingredients together
until the sirup forms a hard ball in cold
water. Add the butter and continue the
cooking until the mixture, when tested,
becomes brittle. Remove it from the
fire, add the vanilla, and pour the taffy
into a buttered pan. When it is nearly
cool, mark it into squares.

BARLEY SUGAR

Mix all the ingredients together in a
saucepan. Put the mixture over the fire
and boil it without stirring it until the
sirup begins to turn light yellow, or be-

180

SECOND YEAR

comes brittle when dropped into cold water.
Pour it into a buttered pan, and when it is
nearly cool, mark it into squares.

This candy is used to cover fruits and
nuts, which, when so covered, are called
glace fruits or glace nuts.

RECIPE 332.

3 c. sugar

| ts. cream of tartar

\ ts. vanilla

c. water

RECIPE 333-

SOFT CANDIES

PLAIN FONDANT

Put the sugar, cream of tartar, and water
into an agate saucepan and stir the mixture
thoroughly. Place it on the range and heat
it slowly to the boiling point. Boil it with-
out stirring it until the sirup threads, or
until it forms a soft ball in cold water.
After the sirup has been boiling a few
minutes sugar will adhere to sides of the
saucepan. This should be removed by
washing it off with a piece of soft cloth
dipped in cold water. When the fondant
is cooked, add the vanilla, pour the sirup
slowly on a large platter, and let it stand
until it is nearly cool, or until it can be
handled. Knead it, like bread dough, until
it is perfectly smooth. Put it into a
covered jar and let it stand at least twenty-
four hours before using it.

Fondant is used in many ways : plain,
for the centers of chocolate creams and
bonbons, mixed with coconut, nuts,
candied cherries, dates, figs, etc., and as
frosting for cakes.

Any other flavoring may be substituted
for vanilla.

CHOCOLATE FONDANT

Add two squares of grated chocolate to
the ingredients for plain fondant and cook
them as in No. 332.

SOFT CANDIES

181

RECIPE 334.

RECIPE 335.

2 c. maple sugar
(broken up small)
1 c. white sugar
J ts. cream of tartar
1 c, water

RECIPE 336.

RECIPE 337.

RECIPE 338-

RECIPE 339.

RECIPE 340.

COFFEE FONDANT

Add strained, strong coffee instead of the
water used in No. 332.

MAPLE FONDANT

Make according to No. 332.

CREAM MINTS

Stir fondant over hot water until it is
melted. Flavor it with a few drops of oil
of wintergreen, peppermint, clove, or with
orange or lemon. Drop the fondant from
the tip of a teaspoon on oiled paper.

MAPLE NUT BAR

Stir maple fondant over hot water until
it is melted. Add one cup of any kind of
chopped nut meats. Pour the mixture
into an oiled pan, let it cool, and cut it
into bars with a sharp, broad knife.

CREAMED WALNUTS
Halve walnuts. Make a small ball of
white fondant. Press a half walnut on
each side of the ball and flatten it slightly.

CREAMED DATES

Wash the dates thoroughly, dry them and
remove the stones. Fill the hollow dates
with small pieces of white fondant. Press
the dates into shape and roll them in fine
granulated sugar.

OPERA CARAMELS

Stir white fondant over hot water until
it is melted. Add one cup of chopped
nut meats. Pour the mixture into a pan
which has been slightly oiled or buttered.

182

SECOND YEAR

RECIPE 341.

2 c. light brown
sugar

1 c. milk

2 sq. chocolate
2 tbs. butter

| ts. vanilla

RECIPE 342.
1 c. brown sugar
1 c. white sugar
f C. milk
3 tbs. butter
1 c. broken nut

meats or
1 c. coconut
i ts. vanilla

When it is nearly cold, cut into it squares
with a sharp knife.

CHOCOLATE FUDGE

Put the sugar, milk, chocolate, and
butter into a saucepan and mix them well.
Place the mixture over the fire and heat it
slowly to the boiling point, and boil it
slowly (without stirring) until it forms a
soft ball in cold water. Take it from the
fire, add the vanilla, place the saucepan in
a pan of cold water, and beat the fudge
until it is creamy. Pour it into a buttered
pan to cool.

BROWN SUGAR CANDY OR PINOCHE
Cook according to No. 341. Add the
nut meats and vanilla. Beat the mixture
until it is thick, pour it into a buttered
pan, and when it is nearly cool, cut it into
squares.

DIGESTIVE PROCESSES

WHILE we are chewing our food, the first step in digestion
is taking place. The mouth secretes a fluid called saliva,
which mixes with the food. The saliva contains a ferment
which changes the starch in the food to a more soluble sub-
stance, a kind of sugar. The amount of starch digested in
the mouth depends upon the length of time we hold the food
in the mouth, the amount it is chewed, and the manner in
% which the food has been cooked.

When the food leaves the mouth, it passes down the food
pipe into the stomach. Just as soon as the food reaches the
stomach the walls of the stomach begin to be active. They
push the food along to the further end, mixing it with another
digestive juice called the gastric juice. This juice contains
two ferments which affect only the proteid foods, changing
them into soluble substances. All the time the food is in the
stomach it is being mixed with the hydrochloric acid of the
gastric juice which sterilizes the food and keeps it free from
bacteria.

When the food leaves the stomach, it passes into the next
organ of digestion, the small intestine. Upon entering the
small intestine it is immediately mixed with the digestive
juices there. These juices are called the pancreatic juice,
the intestinal juice, and the bile. The pancreatic juice con-
tains a ferment which will change starch into sugar; a fer-
ment which will make proteids soluble, and another which
will divide the fats so that they can be absorbed. The in-
testinal juice contains ferments which act on foods in the same
way as the pancreatic juice. In this way any starch which

183

184 SECOND YEAR

escapes the saliva, or any proteid which escapes the gastric
juice, can be digested in the intestines.

The bile is not really a digestive juice, but mixes with the
food and sterilizes it. All the time the food is in the small
intestine the latter keeps contracting in a wavelike motion,
moving the food along the long track of the intestine.

Nearly all of the food is absorbed through the walls of the
small intestines. The food which is not absorbed passes
into the large intestines, where the absorption continues;
the refuse passes out of the body as waste material.

USES OF FOOD TO THE HUMAN BODY

The lining of the intestines is covered with tiny projec-
tions called villi. These take the digested food out of the
intestines and give it to the blood. The blood takes the sol-
uble carbohydrates and proteids to the liver. If there is
more carbohydrate than is needed for the day's use, the excess
is stored in the liver as animal starch. The rest goes to the
blood, enters the muscles, and is oxidized to produce energy.
If we have still an excess, it is stored as fat.

The proteids leave the liver and pass out into the blood.
The nitrogen in the proteids is used to replace tissue and to
build new. If there is more nitrogen than we need, it passes
from the body, and the remaining elements hi the proteids
are used to produce energy.

The fats leave the intestine through the villi into a set of
vessels called the lacteals. These empty into larger vessels
which carry the fats to one of the large blood vessels in the
left side of the neck. Here the fats enter the circulation. A
large part of the fat is oxidized to furnish energy. All of
our tissues have the power of storing excess fat, which the
body uses as it has need.

HOME NURSING

The Sick Room. The sick room should, if possible, have
a southern exposure, and at least two windows. The farther
removed it is from the noise of the house and street, the bet-
ter it will be for the patient.

When preparing the room for the patient, remove any
heavy hangings and all upholstered furniture. All the hang-
ings -of the room should be of washable material. The covers
for the tables, bureaus, and chairs, etc., should be of white
linen. The bed should be of iron. The mattress should be
of hair. Place the bed so that it stands out from the wall
on all sides, and so that the light from the windows does not
come directly in the patient's eyes. There should be one
table beside the bed for the patient's bell, books, etc., and
one on the other side of the room for the nurse's charts,
medicines, etc.

The room should be carefully swept each day. A hard-
wood floor is the easiest to keep clean. If the floor is bare,
wrap the broom in a cloth, for this will take up the dust
with very little noise. If the room is carpeted, sweep it
with a damp broom. Always dust with a duster which has
been dampened in some mild antiseptic solution.

The air in the room mugt be kept as fresh as the air out-
side. This can be done by keeping the windows open slightly
at both top and bottom, being careful to have plenty of light
but warm clothing over the patient. Twice each day the
windows must be opened wide, and the air completely
changed. Screens should be placed between the bed and
the windows to prevent draughts coming in contact with the

185

186 SECOND YEAR

patient. Do not let the temperature go above 70 in the
daytime or 68 at night.

Care of the Patient. One very essential point in the care
of the patient is the making of the bed. Your school nurse
will show you the proper method of making a hospital bed,
and how to change it if the patient is too ill to sit up while
the bed is being remade. If the patient has long hair, brush
it and braid it in two braids. The mouth and teeth should
be kept sweet and clean by brushing and rinsing after eating
and medicine taking. Keep the patient comfortable by fre-
quently rearranging the pillows and straightening up the bed.

The normal temperature of the body is 98. A tempera-
ture above or below this indicates that something is wrong
somewhere. The temperature should be taken twice a day
with a clinical thermometer. The pulse is also a guide to
the patient's condition, for it tells the condition of the heart.
To take the pulse requires practice. Your school nurse will
show you how to do it and how to become thoroughly
acquainted with the characteristics of a healthy pulse. The
average pulse of a man is 60-70 beats per minute,

of a woman is 65-80 beats per minute,
of a child is 90-100 beats per minute.

Your manner towards the patient must be kind and consid-
erate. In order to care for the patient properly, you must
take time for rest and exercise yourself. Dress in some light
wash material. Do not whisper in the sick room or discuss
the symptoms of the case with the patient. Do not lean or
sit' on the bed. Keep all the windows, chairs, doors, etc.,
oiled so that they cannot squeak and annoy the patient.

First Aid. One of the chief things to remember in all
cases of sudden accident where first aid is necessary is self-
control. If the accident is severe, send for the doctor at
once, and in the meantime do what you can to make the
patient comfortable. Many minor cases of accident can be

HOME NURSING 187

cared for, and serious results prevented by prompt attention
from a member of the family who understands something of
the circulation of the blood, infection of wounds, causes and
treatment of sudden unconsciousness, and antidotes for
poisons.

Bleeding. Blood from an artery is bright red, and flows
rapidly in spurts. Blood from a capillary is bright red, but
oozes out slowly. Blood from a vein is dark blue, flowing
in a steady uniform stream. The quickest method of stop-
ping the flow of blood is to elevate the part, and apply pres-
sure above, below, and on, the wound. Make a compress of
a clean bandage, and bind it directly on the wound until the
bleeding stops. In cases of severe bleeding bind a bandage
tightly above the wound, stick a pencil or stick through this,
and turn it until the blood vessel has been closed. This is
called a tourniquet. Ice causes the artery walls to contract
and this helps to stop the bleeding. Alum, vinegar, and
salt all act in the same way, and can be used in an emer-
gency.

Nose bleed is a form of bleeding which is sometimes diffi-
cult to check. Elevate the chin and the arm on the bleeding
side, and apply ice to the back of the neck and forehead.
Snuff up salt ice water, and if all this fails, plug the nose
with wads of absorbent cotton.

Infection. Modern surgery aims at the prevention of in-
fection by bacteria. An aseptic wound is a wound free from
bacteria, and an antiseptic is a substance which is used to
keep the wound surgically clean. Some of the antiseptics
which are used now are hydrogen dioxide and boric acid.
One should always keep some good antiseptic in a convenient
place, with a package of antiseptic gauze and a roll of anti-
septic bandage.

In caring for a wound, stop the bleeding first. Then wash
the wound carefully with an antiseptic solution, and bind on

188 SECOND YEAR

a compress, made from antiseptic gauze wet with an anti-
septic solution.

Burns and Scalds. Excluding the air will allay the pain
of a burn or scald. This is best done by covering the burn
with cloths wet with a paste of baking soda or of boric acid.

If a burn, however slight, covers one third of the surface
of the body, particularly if the patient is a small child, a
doctor should be called at once, for the shock resulting from
such a burn may prove fatal, whereas a deep burn, unless
the nerves and blood vessels are destroyed, may not be so
serious. When the skin is destroyed, the same caution must
be taken against infection as in other wounds.

Sudden Unconsciousness. Unconsciousness is the loss of
sensation and voluntary motion. The following rules may
be followed in any case of unconsciousness :

1. Give fresh air. Do not allow crowding around the
patient.

2. Loosen the patient's clothing at neck and waist and
chest.

3. Lower the patient's head if the face is pale.

4. Put a pillow under the patient's head if the face is
flushed.

5. Wet the patient's face with cold water.

6. Do not give the patient stimulants unless you are sure
it is a case of fainting.

Poisons. In most cases of poisoning, the person should
be made to vomit. This may sometimes be accomplished
by putting a finger down the throat while an emetic is being
prepared. An emetic is a mixture of warm water with salt
or mustard. When taken, it produces the feeling of nausea.

A physician should be sent for at once. In the meantime,
prepare the emetic and find out the antidote for the poison.
The right antidote will act chemically on the poison and
produce a harmless compound.

HOME NURSING

189

Poisons may be divided into three classes: corrosives,
irritants, and narcotics. A corrosive poison begins to burn
the tissues instantly. An irritant poison enters the tissues,
producing inflammation. A narcotic poison tends to pro-
duce unconsciousness.

CORROSIVE POISONS

Acids

Acetic acid

Oxalic acid

Hydrochloric acid
Carbolic Acid
Alkalies

Ammonia

Potash

Lime

IRRITANT POISONS

Arsenic

Paris green

Rough on rats
Mercury White of egg.

Corrosive sublimate

Calomel
Iodine Starch paste.

ANTIDOTES

Some alkali, such as baking soda dis-
solved in a little water.

Alcohol.

Some mild acid, as vinegar or lemon juice,
sweet oil to form an emulsion.

ANTIDOTES

An emetic of mustard and water.

NARCOTIC POISONS

Aconite
Alcohol

Chloroform

Opium
Laudanum
Paragoric
Morphine

ANTIDOTES

Emetic.

Cold applications to the head, heat at the
feet, smelling salts.

Artificial respiration, stimulants.

Emetic strong black coffee. Keep the
patient awake.

HOUSEHOLD SANITATION

WE have in the home two kinds of dust ; visible or dead
dust, and invisible, or live dust. The live dust consists of
microscopic plants, yeast, bacteria, and mold. The dead
dust consists of bits of wood, sand, lint, etc. It can be
removed by the mechanical means of brooms, brushes, and
dusters. But the invisible or live dust needs scientific treat-
ment. It is this dust which causes disease and makes our
food decay. The disposal of the waste material which at-
tracts the invisible dust is always a problem, and the house-
keeper must make a study of it in order to keep the house in
a sanitary condition.

Inorganic waste, like ashes, tin cans, and bottles, is useful
for other purposes and can be readily disposed of or carted
away to fill in unimproved land. All waste food or garbage,
if dried, can be burned. In all cities there are laws for the
disposal of waste material and garbage, which you should
know and obey.

The public sewer takes care of the waste water and human
excreta. If there is not a sanitary disposal of this waste,
dangerous bacteria develop and reach the body, sometimes
through flies, mosquitoes, and other pests. Pools of waste
water are breeding places for mosquitoes. Outside closets,
if near the source of drinking water, filter through the soil
and pollute the water.

The water system of drainage consists of sinks, closets,
bathtubs, etc., which receive the sewage. These empty into
a waste pipe, which in turn empties into the soil pipe con-
nected with the main sewer in the street. Each of these

190

HOUSEHOLD SANITATION 191

receptacles is trapped before it enters into another pipe.
The trap consists of a bend in the pipe. This bend is to
contain the last water which goes down. It is called the
water seal, for it prevents sewer air from coming up through
the pipe. Find the trap in the sink pipe in your school
kitchen and in the bathroom at home. The soil pipe is
trapped before it enters the main sewer in the street.

This system of drainage requires constant care to keep it
in a sanitary condition. Substances like heavy paper, string,
hair, grease, matches, fruit skins, and dust should never be
emptied into any of the drains. They lodge in the trap,
stick to the sides of the pipes, and cause a great deal of
trouble in the disposal of soluble waste matter. The trap in
every sink should be flushed with a solution of hot water and
washing soda at least once a week, and all traps should be
occasionally opened and cleaned. Your teacher will show
you how to do this with the trap in the sink in the school
kitchen. The bathroom toilet needs a thorough washing
each day, and once in a while a bleaching with chloride of
lime.

Disinfectants. We cannot keep the house absolutely clean
with soap and water only. Bacteria need stronger substances
to kill them. The best-known and most frequently used dis-
infectants are carbolic acid and solutions with a foundation
of chloride of lime. A five per cent solution of carbolic acid
used in generous quantities is always satisfactory. Carbolic
acid is a poison; the solution should be kept in a special
place and carefully labeled. The antidote for it is alcohol.
Dry chloride of lime is used to absorb bad odors and is very
effective in disinfecting moist material. When using disin-
fectants, you must remember that, in order to destroy all
bacteria, the disinfectant must come in contact with the sub-
stance to be disinfected and must remain there some time.

CARE OF BEDROOMS

Order of Work. A girl's bedroom should be her chief
pride and she should enjoy the care of it.

Each morning when you get up, turn the bed covers back
over the foot of the bed. This will soon get to be a habit.
At least once a week all the covers should be removed and
allowed to hang out in the sunshine. Before leaving the
room in the morning, take a survey of it. Hang your night-
dress out where it will air, put away any clothes that are
hanging on the chairs. Open the closet doors, draw up the
shades, and open the windows.

After breakfast, before you start for school, return to the
room and put it in order. Kf

First, wash the toilet articles on the washstand with cold
water. Dry them on a cloth used especially for this pur-
pose, and not on a soiled towel. Empty all the water into
the waste pail. Fill the pitchers with fresh water. Replace
all the articles where they belong.

Second, make the bed. Remove all the clothing and turn
the mattress over from end to end, from side to side. .Put
on the mattress pad, which should consist of a piece of
quilted cotton cloth large enough to cover the middle of the
bed. Next put on the under sheet, right side up, with the
crease in the middle of the bed. Tuck this in at the head,
foot, and sides. Over this put the upper sheet, right side
down, tucking it in at the foot at least twelve inches. Put
on the blankets with the fold at the foot of the bed, so that
one of them may be turned back if you should be too warm.
Your teacher will show you how to miter the corners when

192

CARE OF BEDROOMS 193

tucking in the bedclothes so that the bed will stay together
and look neat and shipshape. Fold the upper sheet down
over the blankets about nine inches. The spread is put over
the whole bed. It should hang over the sides and foot far
enough to hide the mattress and springs. The pillows must
be smooth and flattened and placed at the head of the bed.

The bed linen is changed at least once a week, either both
sheets or simply the lower one. The upper sheet may be
used the next week for the lower sheet, putting it this time
right side down also, so that the cleaner side will be up next
to the body.

Third, brush up and dust any part of the room that needs
it. Straighten the toilet articles on the bureau. Partly
close the windows and draw down the shades to the middle
of the window frame. Once a week the room must be given
a thorough cleaning. Cover up the bed, bureau, and wash-
stand with old sheets prepared for this purpose. Take out
the rugs ano^ 'sweep the room thoroughly. When the dust
has settled, remove it with a damp duster and straighten
the room.

Necessity for Light and Air. Many of us are afraid that
sunshine will fade our carpets and furniture and that fresh
air will make the house too cold in winter. But there is a
great necessity for light and air in the house. Direct sun-
shine kills most bacteria. Therefore our bedrooms should be
filled with sunshine in the daytime if possible, and with fresh
air at night while we are asleep. This will make us ready
for our next day's work after a long night of sleep.

LAUNDERING

Sorting and Preparing Clothes. The clothes should be
taken from the soiled clothes basket or hamper and sorted
into four piles. Put table linen and slightly soiled towels in
one pile; body linen, bed linen, handkerchiefs, and soiled
towels in a second pile ; colored clothing in a third pile, and
flannels and stockings in a fourth pile. As you sort the
clothes, look them over, mend any rents and remove any
stains (see page 16).

Prepare the water in which the clothes are to be soaked,
by adding sufficient soap solution to make a suds. If two
tubs are used, put the contents of the first pile into one tub,
and the contents of the second pile into the other. Colored
clothes and flannels should not be soaked. Rub the most
soiled parts of the garments with soap, fold these parts in
and put the garments into the tubs, covering the entire mass
of clothes with warm soapy water. Then cover the tubs and
let the clothes soak overnight.

In the morning, rub the clothes on the washboard, or, if
they are soaking in the washing machine, work the machine
until all the dirt is loosened. Rinse the clothing thoroughly
in at least two waters, examining all soiled parts, to be sure
they are clean.

Treatment of Water. Water is the great solvent of dirt.
Water that is used in the laundry should be clean and soft.
It should be free from odor or any trace of iron. Most of
the water supplied to lis by the public water supply is hard,
due to the lime salts it gets from the earth. Rain water is
soft. Water can be made soft by boiling it and by adding
alkalies and soap. The cheapest and best alkalies are wash-

194

LAUNDERING 195

ing soda, lye, borax, and ammonia. Alkalies, unless used
very carefully, make holes in the clothes. Your teacher will
show you how to make the proper solution of alkali to soften
the water you have to use in your locality.

Soap is made of fat and lye. It is considered the best
cleaning agent. Strong soap has alkalies in excess. It should
be used when the clothes are very dirty and on cotton and
linen. Mild soap contains a small amount of alkali and
should be used on fine materials, colored clothes, and flan-
nels. Soap loosens the dirt and emulsifies the grease in the
clothes. These are both finally removed by the process of
washing and rinsing.

Bluing. Unless clothes are thoroughly rinsed, they be-
come yellow. Bluing is used to whiten them and is necessary
even when clothes are carefully washed and rinsed, if a pure
white is desired. Bluing is sold in small packages with
directions for use printed on the wrapper. Dissolve a little
in a bowl of hot water. Add enough of this to a tub of luke-
warm water to give the desired blue. Clothes should be
properly rinsed or the bluing will not have the desired effect.
Some bluings contain iron, which will turn the clothes yellow
if they have not been rinsed perfectly clean.

Starching. Starch penetrates the fabric and becomes part
of the cloth, giving it a hard, smooth surface when ironed.
Starched clothes keep clean longer and are warmer. Borax
and oily substances added to starch increase the gloss, and
prevent the starch from sticking to the iron.

THICK STARCH THIN STARCH

\ c. starch J c. starch

J c. cold water J c. cold water

1 pt. boiling water 2 qt. boiling water

1 ts. borax 1 ts. borax

| ts. lard i ts. lard

196 SECOND YEAR

Mix the cold water and starch together, add the boiling
water gradually, stirring the starch constantly. Add the
borax and lard, cook the starch slowly twenty minutes.
Thick starch may be made and diluted to the desired thin-
ness.

RAW STARCH

\ c. starch
J c. cold water
1 pt. warm water

Stir the mixture until it is smooth. Garments that are to
be very stiff, like shirts, collars, and cuffs should be starched
in the thick starch. Petticoats and dresses should be starched
in thin starch. If the underwear and table linen are to be
starched at all, they should also be starched in the thin
starch after the petticoats and dresses. Clothes like shirt
bosoms, collars, and cuffs will absorb more raw starch and
are consequently stiffer. Rub the starch well into the clothes
and dry them in the sunshine and fresh air. Clothes dried
in this way are sweet and clean smelling.

Dampening. After the clothes are dry, they should be
taken in from the line and dampened. This should be done
several hours before they are to be ironed, except in very
warm weather. Mildew, a form of mold, will grow on the
clothes at this time if they are folded for many hours before
they are ironed. Sprinkle the clothes evenly, but do not
wet them too much. Roll them tightly together so that the
dampness will penetrate, pack them closely in the clothes
basket, and cover them with a clean cloth.

Ironing. The ironing board should be covered with a
smooth, clean blanket for padding, and an outside cover of
cotton cloth tacked tightly over the blanket. The irons
must be heavy and smooth. First, iron the parts of the
garment which muss least, and the parts which dry the

LAUNDERING 197

quickest. Fold the ironed clothes neatly and compactly and
hang them on the clothes bars until they are thoroughly dry.
Woven undergarments, either cotton or woolen, and stock-
ings do not need ironing. Sheets and bath towels, if dried
in the fresh air and folded carefully when taken from the
line, may be used without ironing.

HOUSEHOLD ACCOUNTS

WHATEVER the income of the family may be, large or
small, the careful spending of it is most important. As a
rule the man is the producer and the woman the spender.
Only careful training and experience can make us capable
of spending money wisely. One must decide on a standard
of living and keep close to that, discriminating between neces-
sities and luxuries. Satisfy the needs first. A wise shopper
knows she has only a certain sum to spend and never spends
more. She has planned, when she goes to the store, what she
wants, and she insists upon having it. She knows what
foods supply the greatest energy for the money. She knows
what materials and colors wear best, the quantity needed,
and the most reliable stores in her neighborhood.

In the last few years many investigations have been made,
and statistics published, on the typical division of the in-
come. One good method is as follows :

Rent Food Operating expenses, which include fuel,
light, repairs, and help Clothing Advancement, which
includes insurance, recreation, charity, church, savings, and
sundries.

IDEAL DIVISION OP THE INCOME FOR FAMILY OF FOUR

INCOME

RENT

FOOD

OPERATING
EXPENSES

CLOTHES

ADVANCE-
MENT

$ 750.00

$112.50

$300.00

$ 90.00

$112.50

$ 135.00

1000.00

200.00

300.00

100.00

150.00

250.00

2000.00

400.00

500.00

300.00

400.00

198

HOUSEHOLD ACCOUNTS

199

Thus we see if the income is $750 we can spend 15 per cent
of the income for rent ; 40 per cent for food ; 12 per cent for
light, fuel, and repairs ; 15 per cent for clothes ; and 18 per
cent for insurance, recreation, and savings.

If the income is $1000 we can spend 20 per cent of the
income for rent; 30 per cent for food; 10 per cent for
light, fuel, and repairs; 15 per cent for clothes; and 25
per cent for insurance, recreation, and saving.

If the income is $2000 we can spend 25 per cent for
food; 20 per cent for rent; 15 per cent for light, fuel,
repairs, and help ; 20 per cent for clothes ; and 20 per cent
for insurance, recreation, church, savings, charity.

When the division of the income has been settled upon,
careful accounts should be kept so that we may know that
we are living within the stated amounts. There are two
sides in accounts the CREDIT on the right side, where we
put all the money we have received. The DEBIT, on the
left side, where we make a record of all the money spent. At
the end of each week the account should be balanced. If we
have some money left over at the end of the week, it is put on
the DEBIT side under the heading of Balance, so that both
sides will add up to the same Total. If, on the other hand,
our debit side adds up the larger, the balance must go on
the credit side and we are in debt.

OCTOBER 19

FOOD ACCOUNT

Dr. OCTOBER 19-

Cr.

Vegetables 60 Butter 40

1 Cash on hand

Meat 75 Cereal 15

Eggs 40 Groceries 1.00

Meat 30 Butter 40

Groceries 1.25 Vegetables 25

Meat 60 Vegetables 50

Milk for week 63

Balance on hand

l(f

200

SECOND YEAR

Have a page in your account book for each division of the
income and a summary at the end of the book of the amounts
spent for each division.

MONTHLY SUMMARY

RENT

FOOD

OPERAT-
ING

EXPENSES

CLOTHING

ADVANCE-
MENT

TOTAL

Oct. 1-7 . .

$35

Oct. 7-14 . .

Oct. 14-21 .

Oct. 21-28 .

Total for

Month

HOUSE FURNISHING

BY HELEN E. CLEAVES
Assistant in Manual Arts, Public Schools, Boston, Mass.

Home should be a place where we can be comfortable and
happy. The house and all that helps to furnish it should be
planned with this idea in mind. Unless a thing contributes
to our comfort, or our happiness, or both, it is worthless, and
we cannot afford to give it space, even in the attic or cellar.

It is our business to be thoughtful about our surroundings ;
not unpleasantly critical, hurting people's feelings for the
sake of things, but we should form intelligent opinions about
the objects in our homes. Far from being indifferent, we
must either like or dislike everything and know definitely
the reasons for our feeling.

Good taste comes as the result of repeatedly choosing be-
tween good and bad ; changing things in order to make them
better, paying attention to the things themselves, not to styles
and prices.

In judging an article, first ask the common-sense question,
" What is it for? " Unless its use is a new one the object
should speak for itself. A box should look like a box and not
like a book or a pumpkin. We should not choose dishes
disguised as vegetables, or electric lights wearing the out-
grown form of candles, or gas heaters parading in the shape
of burning logs of wood. Clever and grotesque things may
give us much amusement, but they should not be combined
with useful articles at the expense of their usefulness.

Neither should one material be made to look like another.

201

202 SECOND YEAR

Why paint a wooden clock frame to look like marble? Let
wood, metal, glass, each do its own work, and it will satisfy
us with the charm of its own qualities.

Next is the important question, " Does this article do its
work well, does it fulfill its promises? " A sewing machine
should stitch well, a clock should keep good time, a chair
should not only look like a chair, but should be strong enough
to support whoever cares to sit in it. Its shape and proportion
should be just right to hold a human being in comfortable
sitting posture. Every part should be made with this idea
in mind, for if it fails here, nothing can give it any real value
as a chair. It may be costly or fashionable, it may be old
enough to have historic interest, it may be a wedding gift,
but if it is not good to sit in, it is a poor chair. The work which
a thing has to do must never be second to any other purpose.

There is one more important consideration. We enjoy
beauty wherever we find it and cannot afford to miss the
pleasure it gives us. Hence the clock, the chair, and the
sewing machine should each have every element of beauty
possible to it.

Now there are different ways in which a thing may be
beautiful. There is dignity and strength in the straight,
vertical lines of support in doors and windows, and quiet
restfulness in the long horizontal lines of wainscoting and
moldings.

Curtains in doors and windows should fit inside the frames
and hang straight down to the sill as in the illustration. If
tied back, they form a tent shape quite out of harmony with
the oblong space they are supposed to cover. In a doorway
the curtains should of course reach to the floor, but window
curtains have no excuse for hanging below the sill, where
their work of softening the light ceases.

Oblique lines full of the excitement which belongs to action
should be avoided in the placing of large things like rugs,

HOUSE FURNISHING

203

pianos, and bookcases. Chairs and small articles must
needs be moved about to suit our convenience, but the pictures
need not hang at angles with the wall by slanting cords or be
arranged in oblique lines to keep the eye climbing needless
stairs or sliding down fantastic terraces. Things that are
supposed to be at rest
should harmonize with
the quiet lines of the
house itself.

Much could be said
about beauty of curves
and refinement of pro-
portion. The circle is
a perfect embodiment
of the three essentials
of good design,
harmony, balance, and
rhythm. It appears
at its best horizon-
tally, as in mats,
dishes, or designs for
floors or ceilings.
Long sweeping curves
of strength, like the
stems of goldenrod,
are best for upright supports or decorations. On a vertical
surface an oblong is more pleasing than a square. It is ob-
vious that a door must be high enough for any one to walk
through, but beyond this a few inches more or less may
make it beautiful as well as useful. Given a choice, the
most graceful proportions should be carefully sought.

Only a few general hints can be given in regard to color.
Dark colors suggest weight and are better to walk on than
pink and pale blue, hence the lower part of a room should

204 SECOND YEAR

be darker than the upper walls and ceiling. If the wood
work has any natural beauty of grain or color, it may be kept
as the keynote in the color scheme of the room. White paint
with dark paper makes the woodwork prominent, and if it is
fine in structure and proportion, gives a desirable emphasis to
the architecture of the room. Wall papers and floor cover-
ings should be quiet backgrounds for people, pictures, and
furnishings. Startling patterns and gay colors are out of
place.

The warm colors, red, orange, and yellow, are naturally
brilliant, but when lowered to the rich browns of wood, or
softened with white, they are delightful for living rooms,
where an appearance of warmth and comfort is desired.
Green is very successful for a general scheme, being cool like
foliage but not cold, as it contains some yellow. Unless a
room is flooded with sunlight, blue generally seems cold and
depressing. Red should be used with care, for few people
have complexions that can compete with even a rich violet
red background, and of course scarlet is out of the question.

This merely suggests the main problems to be considered
by one who could furnish a home. Each room should be a
unit, with every line, shape, tone, and color taking its place
in an orderly scheme. The living room should present an
appearance of warmth and inviting quiet. Sleeping rooms
should be light and cool with the simplest of furnishing.
The kitchen should be light and convenient with as good an
equipment as a workman would demand in a modern shop.
Every part of the house should be usable, affording comfort
and pleasure according to its purpose.

Such a place may be called a home. It is not the result of a
hurried purchase of a load of furniture, but comes only with
years of planning and thoughtful experience. It is worth a
lifetime of loving study, for the results may be not only a
work of art but a liberal education.

BOX OR SCHOOL LUNCHEONS

In preparing a luncheon for a school child, three main
points should be kept in mind, the luncheon should be made
up of nutritious and easily digested foods ; second, more
hearty luncheons should be prepared for a strong, robust child
than for a quiet, delicate child ; third, the luncheon should
be made as attractive as possible by wrapping each article
by itself in paraffin paper and packing it carefully.

Desirable Foods. Hard-cooked eggs, sandwiches of many
kinds, crackers, cookies, nuts, home-made candy, sweet
chocolate, figs, dates, fruit, are all both desirable and appe-
tizing contributions to a school luncheon box.

Essentials. Those who prepare box luncheons should
have on hand the following : light-weight box, paraffin paper,
tiny salt box, paper napkin, sanitary drinking cup, small
spoon.

Picnic Luncheons. Picnic lunches may be prepared
according to above directions, using a box large enough for
carrying a generous supply of food. Foods with strong
odors (such as salmon and sardine sandwiches, also bananas)
which permeate the lunch box should not be packed with
other foods.

SUGGESTIVE LIST OF INEXPENSIVE BOX LUNCHES

(1) (2)

Peanut butter sandwiches $.02 Egg salad sandwiches . $.06

Jelly sandwiches ... .02 Cake (nut frosting) . .03

Olives 02 Banana .02

Orange .03 $.11

$.09
205

206

SECOND YEAR

(3)

2 meat sandwiches
(chopped ham) . . .

2 olives

1 small cup cake . . .
1 cup cocoa .....

(5)

Whole wheat bread
butter sandwiches
Orange marmalade
Ginger snaps . .
Banana

and

(7)

(4)

2 orange marmalade

$.05 sandwiches .... . $.03

.01 1 glass milk .... .02

.01 1 apple 02

.02 6 stuffed dates . . . .01

$.09 $.08
(6)

Cheese and nut sand-

$.02 wiches $.03

.01 1 Maple sirup sandwiches .03

.01 Peanut Cookies ... .02

.02 Apple .01

$.06| $.09
(8)

butter

1 hard-coi

2 cookies
1 orange

ham bread and

$.02

2 cheese and nut sand-

$.04

ked egg . .

.03
.01

1 cup custard ....
4 sweet crackers .

.03

.02

(9)

2 slices bread and butter
sandwiches ....

1 small jar of nut salad
(without lettuce, apple,
celery) ......

1 gingerbread gem . .

Few pieces of fudge . .

(11)

Bread and butter sand-
wiches

Celery

Orange

Chocolate sponge cake .

$.09

$.02

.04

.01

_.01

$.08

$.02
.02
.03
.02

$.09

(10)

Raisin bread and butter
sandwiches ....
English walnuts . .
Cup of baked custard .
Vanilla cookies

$.10

$.03
.01
.04
.01

$.09

(12)

sand-

Chopped-egg

wiches $.05

An orange 03

Vanilla cookies . . . .02
$.10

BOX OR SCHOOL LUNCHEONS

207

(13)

Graham bread and butter

sandwiches .... $.02
Hard-cooked egg . . . .03

An apple 01

Gingerbread .01

$.07
(15)

Bread and butter sand-
wiches $.02

A baked apple 02

Gingerbread .01

$.05

(17)

Bread and butter sand-
wiches $.02

Stewed prunes 02

Cup custard 04

Educator toasterettes . .01

$.09

(14)

Peanut-butter sand-
wiches ....
Mold of blancmange
Sponge cake
Dates

(16)

Cottage-cheese
wiches . .
Sponge cake
An apple
English walnuts

sand-

$.03
.02
.02
.02

$.09

$.04
.02
.01
.02

$.09

BOX LUNCHEONS
$.05

1 bread and butter sandwich

2 cookies
1 orange

$.10

1 cheese sandwich
1 cup custard
1 banana

or
1 square of sweet chocolate

MENUS

Deciding what to have for meals is the feature of house-
keeping which is somewhat commonly thought to be the most
monotonous. In case decision proves to be a difficult task,
it is well to reduce the matter to a system which may be so
arranged as to work successfully and economically.

The first essential of a good working system is familiarity
with what the markets afford and with the prices of the va-
rious foods in them. Such knowledge can be gained by visits
to markets, resulting in either clear memory of what available
foods cost or in a simple check list alphabetically arranged
with the prices of commodities at varied times.

The second essential is knowledge of the tastes of the indi-
viduals to be served.

The third is to make a strong effort to avoid hesitation.
When a housekeeper allows various possibilities as to what
she may have for dinner to chase back and forth for hours in
her mind, she is wasting nervous energy so fast that she must
in a short time become the natural victim of her bad habit.
Under such circumstances deciding what to have becomes
wearing as well as monotonous.

The first secret of an appetizing bill of fare is well-cooked
food. Every viand should be as near perfect in taste as the
housekeeper can 'secure by using raw materials of proper
quality, and by following her recipe exactly as to amount of
each ingredient, and as to the order and way in which it
should be added to the other articles used in the recipe. It
should be assumed that a good cook book never inserts a
superfluous statement in a recipe.

The second secret of a good meal is serving at it foods which
go well together. Many housekeepers provided well-balanced

208

MENUS 209

dietaries long before any one had analyzed the food they
served. If a guiding instinct on this matter is not possessed
by a young housekeeper, she can cultivate it to some extent
by studying proverbial combinations, such as pork and apple
sauce ; chicken or turkey and cranberry sauce ; macaroni
and cheese ; etc. If she wants to secure intelligence which
will really guide her, she will examine all menus coming within
easy reach ; among these suggestions made in the newspaper
are often helpful. From this examination she will notice
that a successful menu does not combine many foods of the
same kind. For instance, potatoes, rice, and bread make a
less appetizing accompaniment for pot roast than do potatoes,
spinach, and bread. A successful menu maker avoids having
dishes sufficiently similar to clog. She goes on the principle
that appetite is encouraged by placing different kinds of
food before those about to dine. She realizes that it pays the
restaurant management to furnish horseradish with oysters,
and sauces of various kinds with meats. Succession or alter-
nation of foods of different tastes stimulate not only desire
to take more food, but also activity of digestion.

It will be interesting and useful for girls in school kitchens
to compose menus with a view to learning how various attrac-
tive meals can be served at very low cost. Examples of the
results of such studies by elementary school girls are given in
the series of breakfast menus which follow.

BREAKFAST MENUS PREPARED AND COOKED BY
PUPILS IN THE BOSTON SCHOOLS

BREAKFAST MENUS
BREAKFAST No. 1, $.55

Baked apples Rolled oats

Omelet Baking-powder biscuit

Cocoa

210 SECOND YEAR

Materials and Approximate Cost (six people)

Apples $.07

Oats 03

Eggs 20

Butter 10

Flour 03

Milk 10

Cocoa .02

Total $.55

BREAKFAST No. 2, $.62

Sliced oranges Rolled oats

Hamburg steak Baked potatoes

Baking-powder biscuits Coffee

Materials and Approximate Cost (six people)

Oranges $.05

Steak 20

Potatoes 08

Cream 08

Milk 04

Butter 10

Coffee 05

Rolled oats .05

Total . $.65

BREAKFAST FOR FOUR PEOPLE AT $.55 OR LESS
(1) (2)

Cereal $.10 1 Ib. grapes $.05

Pork chops 20 Cereal 10

Baking-powder biscuits and French-fried potatoes . .05

butter . ., .10 Tea or cocoa 10

Tea or coffee and sugar . .10 Poached eggs 15

Bread . .05

MENUS

211

(3)
Grapes $.05

Oatmeal
Griddlecakes
Sirup . .
Coffee . ,'
Bread

.05
.20
.05
.10
.05

(4)

Oatmeal $.05

8 Eggs 20

Bacon 10

Coffee and sugar ... .05
Bread . .05

(5)

Cocoa $.10

Bacon 15

4 eggs 15

Corncake 10

Butter .05

(6)

Bananas and cream . . $.10
Bread and butter . . .10

Brown bread 08

Baked beans .20

(7)

Oranges $.05

Cereals 05

Lamb chops 20

Fried potatoes 05

Rolls 05

Tea, cocoa, or coffee . .10

(8)

Bananas $.05

Dropped eggs on fishballs
(eggs, .10 ; potatoes,
.05, and fish, .15) . . .30

Bread 05

Tea, coffee, or cocoa . . .10

(9)

Cereal $.10

Hamburg 20

Corncake 10

Coffee ....... .10

Butter .05

LUNCHEON MENUS

(1)

Tomato soup
Tapioca cream

Coffee

Baking-powder bread sticks
Individual cakes

212

SECOND YEAR

Materials and Approximate Cost (six people)

Tomatoes $.12

Butter 20

Tapioca 03

Eggs 15

Coffee 08

Cream - .15

Flour $.08

Sugar 09

Onions 01

Baking powder ; . . .02

Milk .18

Total . . $1.11

Roast chicken
Rolls

(2)

Sponge cake

Duchess potato
Snow pudding

Materials and Approximate Cost (four people)

Chicken
Potatoes
Bread
Gelatin ,
Sugar

$.80
.05
.05
.06
.12

Pork . . . .
Milk .
Eggs . . .
Baking powder
Flour

.05
.18
.20
.01

.06

Total $1.58

(3)

Cream cheese on toasted crackers
Jelly sandwiches

Frosted cakes

Cocoa (whipped cream)
Peaches with cream

Materials and Approximate Cost (jour people)

Cheese $.15 Bread

Milk

.18 Butter

Crackers 05 Sugar

Cocoa

.05 Flour

Cream 13 Jelly . . .

Peaches 15 Baking powder

Total

$.05
.15
.05
.03
.05
.01
$1.05

MENUS

213

(4)

Chicken salad
Pineapple sherbet

Baking-powder biscuit
Chocolate cake

Cocoa (whipped cream)
Materials and Approximate Cost (six people)

Fowl .

Celery .

Lettuce

Oil .

Pineapple

Lemons

Sugar .

Gelatin

$1.05 Butter $.20

.20 Eggs

.08 Cocoa

.20 Cream

.22 Ice

.05 Salt

.20 Milk

.01 Salt, mustard, pepper

(5)

Tomato bisque
Crackers

Cream potatoes
Peas

Total $2.82

Biscuits
Snow pudding
Custard sauce
Sponge cake
Tea

Materials and Approximate Cost (six people)

$.55

. . .05

.19

Total $1.76

Steak .
Potatoes
Tomatoes
Crackers
Lemons
Peas .
Milk .
Butter .
Eggs .

(6)

Tomato soup
Macaroni
FishbaUs
Peas

Cream of tartar biscuits
Banana jelly
Jumbles
Cocoa

214 SECOND YEAR

Materials and Approximate Cost (six people)

Tomatoes $.10

Peas 24

Butter 26

Gelatin 07

Potatoes ....... V .. .05

Cocoa 03

Lemons .05

Lard 04

Milk 08

Fish 10

Bananas 05

Eggs .08

Onions .01

Total $1.16

(7)

LUNCHEON FOR Six $1.01

($.18 each)

Cream of carrot soup Chocolate bread pudding

Potato croquettes Bread sticks

Peas Grape jelly

Cabbage salad Rolls

Hard sauce

(8)

LUNCHEON FOR EIGHT $1.35

($.18 each)

Potato soup Croutons

Meat pie Celery and nut salad

Rolls Piccalilli

Cottage pudding Lemon sauce

(9)

LUNCHEON FOR FIVE $.60

($.12 each)

Creamed salt fish Coffee jelly and cream

Baked potatoes Cake

MENUS 215

(10)

LUNCHEON FOR Six $1.50

($.25 each)

Tomato soup Bread sticks

Scalloped fish and potato Salad rolls

Celery, apples, and orange Plain cake

salad Russian tea

(11)

LUNCHEON FOR TEN $3.50

Grapefruit Cheese, nut, and olive salad

with

Macedoine of fruits Salad rolls

Chicken timbales, mushroom Coffee mousse

sauce Cake

(12)

LUNCHEON FOR Six

Creamed salmon Mashed potatoes

Baking-powder biscuits Biscuits

Tapioca cream Cocoa

Cost of Creamed Salmon

1 can salmon @ $.22 per can $.22

2 tbs. butter @ .38 per Ib 02 }

1 pt. milV @ .08 per qt .04

Total $.2Si

Cost of Mashed Potatoes

1 qt. potatoes @ $.96 per bu $.03

3 tbs. butter @ .40 per Ib 03 f

c. milk @ .08 per qt .01

Total $.07 1

Cost of Baking-powder Biscuit

3 c. flour @ $-04 per Ib $.03

6 ts. baking-powder . . . @ .42 per Ib .03

2 tbs. lard @ .18 per Ib 01 i

li c. milk @ .08 per qt. ..... .02

| Ib. butter @ .40 per Ib .05

Total $.141

216 SECOND YEAR

Cost of Tapioca Cream

2 tbs. minute tapioca . . @ $.10 per pkg $.01 f

3 c. milk @ .08 per qt. . 06

2 eggs @ .32 per doz. .... .06

c. sugar @ .06perlb OU

U ts. vanilla @ .25 per bottle .... .02

Total $.16f

Cost of Cocoa

2 c. milk @ .08 per qt $.04

i c. sugar @ .06perlb 00 J

3 tbs. cocoa @ .20 per can .02

Total ....... $.06i

Total Cost of Luncheon No. 12

Creamed salmon $.28

Mashed potatoes 07 f

Baking-powder biscuits .... ., .14f

Tapioca cream .16

Cocoa .06|

Total cost $.74J

AFTERNOON TEAS

The serving of afternoon tea is a growing and an agreeable
custom, and is much practiced in almost all parts of our
country. This courtesy is observed with one's friends who
drop in for an afternoon call, and more formal teas are given
when few or many friends are invited to meet some guest who
is visiting in the home.

Teas, cakes, fancy crackers, at times small sandwiches,
are served at an informal affair, but at a formal tea, where
many are invited, ices and salads are more often served to the
guests.

In planning for a tea of any sort select simple refreshments,
since good taste dictates simplicity rather than elaborate
outlay. Dainty service means far more than an elaborate

MENUS 217

display of food, for it suggests care and devotion on the part
of the hostess and thereby shows her desire to entertain her
guests.

Recipes for tea, cakes, and sandwiches appropriate for
afternoon teas may be found by consulting the index of this
book. Fancy crackers may be purchased at the grocers.

CAMP COOKERY

Cooking Apparatus. To the enthusiastic camper a camp
fire may be found satisfactory for cooking one or two meals.
But for several days' camping out an oil stove is a marked
addition to comforts in camp life, and a decided relief from
the constant care and from the exercise of the practiced skill
required to keep a good camp fire.

So it may be said that a very important article in a camping
outfit is a good stove. There are now many excellent oil
stoves with portable ovens. For outings they seem to give
greater satisfaction than any other kind of stoves, as they
are light themselves and operate with a fuel which is cheap,
readily obtained, and easily carried.

A fireless cooker is also an aid and convenience to the
camper. Food can be prepared and left in the cooker while
the party are away from camp on tramps. When they return,
tired and hungry, the meal can be prepared with very little
labor in a short time.

Utensils. Granite-ware utensils are the most desirable
sort for camp use. They are light, durable, and easily
cleaned. Tea and coffee pots with lips are more easily
cleaned and more easily packed than those that have the
long spouts.

A large kettle of granite ware is almost indispensable and
serves many purposes. It can be used for carrying and
heating water, for dish washing, for boiling meats, and for
chowders, etc. When moving, it can be made a packing case
for small articles.

Dishes. In general, mugs and plates of white enameled

218

CAMP COOKERY 219

ware, on account of their light weight and durability, are to
be preferred to the ordinary breakable articles of crockery.

Provisions. The list of provisions to be taken into a
camp is influenced by the locality sought and by the people
of the party. If the camp is remote from a village, it is evi-
dent that a greater number and variety of provisions must
be laid in than when a grocery store is within an hour's
tramp of the tents. If the party is made up of men, there
may be less call for such delicacies as olives, preserves, and
pickles than there would be if ladies were in the company.
But whatever the composition of the party, there are cer-
tain staples which with a little thought may be prepared
in several different ways, thus allowing an acceptable and
varied bill of fare.

List of Materials for Campers

Bacon Figs

Baking powder Flour

Beans Ginger

Butter Ham

Canned fruits Mustard

Canned vegetables Pepper

Cereals Rice

Cheese Rye meal

Cocoa Salt

Coffee Salt fish

Corn meal Sausages

Dates Soap

Dried beans Soda

Eggs Sugar
Tea

When buying the above articles, it is well to include the
purchase of paraffin candles, kerosene, extra wicks for the
oil stove, paper napkins, and paper towels.

220

SECOND YEAR

Recipes. By referring to recipes given in previous pages
campers will find that the foods given in the list below can be
made easily available, even under the simple conditions
allowed in camp life.

RECIPES

Cereals 51

Clam chowder 163

Fish chowder 142

Fish, Baked 139

Fried 140

Sauted 141

Hasty pudding .... 54

Macaroni 48

RECIPES

Meats, Boiled . . . 112,113

Stewed 102, 103

Broiled .... 104, 105, 106
Sauted .... 107, 108, 109

Milk toast 26

Quick bread 169

Salads 248-263

Vegetables 17-31

THE HOME MAKER'S DUTY TO HERSELF

The duties of the average housekeeper who does her own
work are so many and so varied that it is often hard for her
to know just where to begin. She is frequently busy from
early in the morning until late at night, taking care of chil-
dren, preparing meals, cleaning, scouring, and many times
she adds washing and ironing to her other labors. Such a
woman finds hardly a moment's leisure during the day, and
if, after the evening meal is finished, dishes washed, and
children put to bed, she has a minute to sit down, she must
take up a piece of mending or sewing. Is it any wonder that
such women, weary, tired, and overworked, break down ?

A woman in this position often wastes much nervous energy
by fretting over unaccomplished work. She grows nervous
and irritable in the useless effort to get things done which are
quite beyond her strength. Then, too, when the night comes
on, the other members of the family do not always return from
the day's work with a cheery and helpful spirit, but bring home
with them the perplexities of the workaday world outside.
But the mother or home maker is expected to be unfailingly
pleasant, cheerful, and patient, and to smooth out all difficul-
ties, no matter how worn or tired she may be.

Now this home maker should not forget that she has a duty
to herself. She should learn to plan to save strength and
energy by having cooking utensils near the cooking table, and
the table near the sink and stove; by sitting down when
preparing vegetables and other food, and, in pleasant, mild
weather, by doing such work on the back porch, in the fresh

221

222 SECOND YEAR

air ; and if she could learn to take a few minutes' rest during
each day, by lying or sitting down, if for but five minutes,
completely relaxing, or, in other words, " letting go " muscle,
brain, and nerve, she would find that she would be refreshed
and strengthened for her work.

There are to-day many labor and strength saving devices
for the busy home maker, such as electric or hand power wash-
ing machines, fireless cookers, vacuum cleaners, bread mixers,
food choppers, etc. They are investments, not expensive
luxuries, and an effort should be made by prudent planning
to get the money together with which to buy them, as they so
greatly save the strength of the housekeeper. There are so
many of these things on the market that only a few can be
mentioned in this book.

LABOR-SAVING DEVICES

A fireless cooker, or hay box, may be easily made at very
little expense.

Frame. One can buy a box at any grocery store for a
few cents, or an old ice box or old trunk will serve. In
selecting a box, choose one made of heavy boards so hinges
and a hasp may be put on firmly and well. The box must be
considerably longer than the kettle which it is to contain.

Kettle. The kettle is the next thing to be considered. A
large six or eight quart kettle, the shape of a common tin
pail, and having a tightly fitting cover, is best. A small
agate pail holding one quart may be bought in case one may
sometimes wish to prepare two things at once, such as stew
and a steamed pudding, in which case the small pail will
hold the pudding.

Packing. The packing material, known as " insulating
packing," may be of straw, soft hay, wool, excelsior, news-
paper, sawdust, or ground cork, etc. Wool is probably the

THE HOME MAKER'S DUTY TO HERSELF 223

best heat retainer, and may be bought at woolen mills or
elsewhere for about 38 cents per pound. Being very light,
much goes to the pound. If one cannot get wool, cheap
cotton batting, or hair such as is used by plasterers, may serve.

Method of Packing the Box. To exclude air and avoid
danger of catching fire, line the box and cover with several
layers of newspaper or asbestos, putting it on smoothly. Put
on the bottom of box four or five inches of the insulating
packing selected for this purpose, covering top layer with a
sheet of asbestos. Make a cardboard case by sewing to-
gether three or four thicknesses of cardboard or, better still,
sheets of asbestos, to fit closely around the kettle or pail.

Put this case on the packing in the middle of box and pack
solidly around it until level with the top of case. Make a
pad or cushion the exact size of box, when completed, and
fill this well with wool or cotton batting. Have it thick
enough to come three inches above the top of box, so that the
cover, in closing, will crush it down. If, after awhile, the pack-
ing material shrinks so that the spaces are not firmly filled,
a little more packing may be added.

After food is put into pail, cover tightly, pack all cracks
around and on top of pail with nev/spaper, put on cushion,
and fasten cover down tightly.

Suggestions for Successful Use. A large, rather than
small quantity, of food is best for a fireless cooker, since a
large quantity retains the heat longer. There should be
food enough to nearly fill the pail, as a small quantity in a
large utensil cools quickly.

All foods should be boiled 10 to 15 m. before they are put
into the cooker, and foods in solid form, such as large pieces of
meat, hams, etc., should be cooked until thoroughly heated
through, before they are placed in the cooker.

Allowance for Cooking. Much depends on kind of cooker,
(1) whether solidly or poorly packed, (2) what kinds of

224 SECOND YEAR

packing are used, (3) amount of food to be cooked, (4) skill
in getting food quickly into cooker, etc.

Suitable Foods for Cooking. Cereals, stews, soups, beef,
lamb, mutton, ham, poultry, fish, steamed breads, and pud-
dings, etc.

When using a fireless cooker, it is well to have on hand some
standard cook book which denotes time required for cook-
ing various dishes in a fireless cooker.

Vacuum Cleaners. The electric power vacuum cleaners
which are available for houses having electricity reduce the
work of the housekeeper very greatly. By drawing up the
dust and collecting rather than scattering it, the vacuum pro-
cess tends to insure the purity of the air in a house, and
thereby greatly improves its sanitary condition.

A hand power vacuum cleaner is not expensive. It is of
course very much more tiring- to those who operate it than is
the electric vacuum machine. But it does not cost so much,
and it has some marked advantages over the broom and
dust cloth cleaning ordinarily applied to rooms.

Bread Mixer. Every housekeeper having a large family
to provide for should regard a bread mixer as an essential
utensil in her kitchen. It is a great time and strength saver,
and it is a thorough worker.

The heavily tinned pails which are the bodies of the mixers
range in dough capacity from two to six loaves. Clamps
fasten these pails to a table. Each mixer has a curved metal
rod, the kneader, carried through a flat cross piece to the rotat-
ing handle. A few turns of this handle will knead the dough
thoroughly. Thus the hard task of thoroughly kneading
dough for six loaves may be accomplished at the cost of little
time and little strength.

After kneading, the dough may rise in the pail of the mixer.

Food Choppers. Food choppers may be so arranged as
to cause the food placed in them to be cut coarse or fine or

THE HOME MAKER'S DUTY TO HERSELF 225

to be pulverized. Such a machine is especially useful in pre-
paring hamburg steaks, meat or vegetable hash, minced
meat, chopped pickle, etc. This is again a time and strength
saver and a boon to the housekeeper of heavy tasks. It is
so easily cleaned, adjusted, and operated, that once used it
will seem indispensable.

SCHOOL GARDENS

The movement in regard to the establishment of school
gardens is fast becoming a widespread one. A strong argu-
ment in favor of it can be advanced in its importance in corre-
lation with the work in Domestic Science.

The aim of the whole course in Domestic Science is to be of
definite, practical, and immediate use to the girl who in after
years is to be the home maker. In order to meet these every-
day requirements and to acquire an intelligent idea of what
she is doing, the girl should be taught about the material she
is using. In what other way can she gain greater intelli-
gence about some of the material she uses than by having a
garden in which she can plant her own vegetables, care for
them, study their growth, and finally have the supreme satis-
faction of actually cooking her own products?

In school gardens children may raise vegetables which
could be provided for the school in no other way. For fre-
quently the cost of new vegetables makes their use impossible,
owing to the limited amount of money available.

The fact that a school garden has been a success will incline
the girl to plant a home garden which may, in the crowded
tenement districts, be nothing more than a small window box,
owing to the limited amount of space. This is a step in the
right direction and should be encouraged. It is not really
difficult to raise for the family table vegetables which other-
wise would be far beyond the family purse.

There are but a few school kitchens in which a window
box cannot be successfully managed. Parsley and chives
can be grown with little trouble. If the boys in the wood-

226

SCHOOL GARDENS 227

working classes are encouraged to cooperate in these lines, cold
frames may be made, and by their aid lettuce, radishes,
tomatoes, and other vegetables at practically no cost and
little trouble can be raised.

Aside from the actual economic side of the question, the
lively interest of the girls will be aroused and result in
effects worth the trouble the extra effort may cost the teacher.
Moreover, the moral gain coming from faithful attendance
on a garden should not be overlooked.

INDEX TO RECIPES

Angel Cake, Recipe No. 198.

Apple, Scalloped, and Bread Pudding,

Recipe No. 40.
Apple and Celery Salad, Recipe No.

256.

Apple Cake, Dutch, Recipe No. 194.
Apple Dumpling, Baked, Recipe No.

195.

Apple Pie, Recipe No. 242.
Apple Pudding, Steamed, Recipe No.

224.
Apple Sauce :

No. 1, Recipe No. 9.
No. II, Recipe No. 10.
Baked, Recipe No. 11.
Apple Tapioca or Sago, Recipe No. 46.
Apple Water, Recipe No. 272.
Apples, Baked, Recipe No. 8.
Apricot Sauce, Recipe No. 229.

Bacon (see Liver and Bacon).

Baked Apple Dumpling, Recipe No.

195

Baked Apples, Recipe No. 8.
Baked Apple Sauce, Recipe No. 11.
Baked Bananas, Recipe No. 14.
Baked Beans, Boston, Recipe No. 23.
Baked Bean Soup, Recipe No. 73.
Baked Crackers, Recipe No. 37.
Baked Crackers and Cheese, Recipe

No. 77.

Baked Custard, Recipe No. 95.
Baked Fish, Recipe No. 139.
Baked Macaroni with Cheese, Recipe

No. 49.

Baked Potatoes, Recipe No. 17.
Baked Rhubarb Sauce, Recipe No. 13.
Paked Rice Pudding, Recipe No. 57.
Baked Spaghetti and Tomato, Recipe

No. 50.

Baking Powder, Recipe for, Recipe

No. 176.
Baking Powder Biscuit, Recipe No.

192.

Bananas, Baked, Recipe No. 14.
Barley Gruel, Recipe No. 277.
Barley Sugar, Recipe No. 331.
Batter, Fritter, Recipe No. 182.
Beans, Boston Baked, Recipe No. 23.
Bean Soup, Recipe No. 73.
Beef:

Beef Stew, Recipe No. 102.

Beef Tea, Recipe No. 101.

Braised Beef, Recipe No. 110.

Broiled Meat Cakes, Recipe No.
105.

Broiled Steak, Recipe No. 104.

Browned Hash, Recipe No. 125.

Brown Sugar Candy, Recipe No.
342.

Corned Beef, Recipe No. 114.

Cottage Pie, Recipe No. 126.

Dried Beef with White Sauce,
Recipe No. 128.

Hamburg Steak, Recipe No. 105.

Meat Loaf, Recipe No. 111.

Roast Beef (see Roasting, General
Index).

Roast Beef Gravy, Recipe No. 116.

Sandwiches, Raw Beef, Recipe No.
284.

Soup Stock, Recipe No. 98.
Beets, Boiled, Recipe No. 27.
Biscuit, Baking Powder, Recipe No.

192.

Bisque, Tomato, Recipe No. 71.
Blancmange :

Chocolate, Recipe No. 42.

Corn Starch, Recipe No. 41.

Fruit Corn Starch, Recipe No. 43.

Irish Moss, Recipe No. 44.
Blueberries (Canned), Recipe Vo. 307.

228

INDEX TO RECIPES

229

Blueberry Muffins, Recipe No. 186.
Blueberry Pudding, Recipe No. 222.
Boiled Beets, Recipe No. 27.
Boiled Carrots, Recipe No. 29.
Boiled Coffee, Recipe No. 3.
Boiled Dinner, Recipe No. 114.
Boiled Dressing, Salad, Recipe No. 250.
Boiled Fish, Recipe No. 137.
Boiled Fresh Meat, Recipe No. 112.
Boiled Frosting, Recipe No. 214.
Boiled Macaroni, Recipe No. 48.
Boiled Onions, Recipe No. 31.
Boiled Parsnips, Recipe No. 30.
Boiled Potatoes, Recipe No. 19.
Boiled Rice, Recipe No. 58.
Boiled Salted or Smoked Meats, Recipe

No. 113.

Boiled Turnips, Recipe No. 28.
Boston Baked Beans, Recipe No. 23.
Boston Brown Bread, Recipe No. 219.
Boston Brown Bread Sandwiches,

Recipe No. 281.

Braids (Bread) , Recipe No. 173.
Braised Beef, Recipe No. 110.
Bread, p. 109.
Bread (Yeast) :

Quick Process, Recipe No. 169.

Slow Process, Recipe No. 168.
Bread, Whole Wheat, Recipe No. 170.
Bread and Butter Sandwiches, Recipe

No. 280.
Bread Crumbs :

Dried, Recipe No. 32.

Buttered, Recipe No. 33.
Bread Crumb Griddle Cakes, Recipe

No. 181.
Bread Pudding and Scalloped Apple,

Recipe No. 40.
Bread Pudding :

Chocolate, Recipe No. 39.

Plain, Recipe No. 38.
Bread Sticks, Recipe No. 175.
Breakfast Cocoa, Recipe No. 6.
Broiled Fish, Recipe No. 138.
Broiled Meat Cakes (see Hamburg:

Steak).

Broiled Steak, Recipe No. 104.
Broth :

Mutton, Recipe No. 100.

Scotch, Recipe No. 99.

Brown Bread, Boston, Recipe No. 219.
Browned Hash, Recipe No. 125.
Brown Sauce ior Meats, Recipe No.

120.

Brown Sugar Candy (see Pinoche).
Butter, Recipe No. 75.
Butter Balls, Recipe No. 76.
Butter Cakes, p. 132.
Butter Taffy, Recipe No. 330.
Buttered Bread Crumbs, Recipe No.

33.
Buttered Cracker Crumbs, Recipe No.

59.

Cabbage Salad, Recipe No. 255.
Cake:

Angel, Recipe No. 198.

Cheap Sponge, Recipe No. 196.

Cocoa, Recipe No. 202.

Dutch Apple, Recipe No. 194.

Gold, Recipe No. 204.

Layer, Recipe No. 205.

One Egg, Recipe No. 201.

Plain, Recipe No. 199.

Short, Recipe No. 193.

Silver, Recipe No. 203.

Sponge, Recipe No. 197.

without Eggs, Recipe No. 200.
Cakes :

Cream, Recipe No. 183.

Meat, Broiled, Recipe No. 105.
Candy :

Barley Sugar, Recipe No. 331.

Caramels, Opera, Recipe No. 340.

Dates, Creamed, Recipe No. 339.

Fondant, Chocolate, Recipe No. 333.

Fondant, Coffee, Recipe No. 334.

Fondant, Maple, Recipe No. 335.

Fondant, Plain, Recipe No. 332.

Fudge, Chocolate, Recipe No. 341.

Mints, Cream, Recipe No. 336.

Molasses, Recipe No. 328.

Nut Bar, Maple, Recipe No. 337.

Peanut Brittle, Recipe No. 327.

Pinoche or Brown Sugar Candy,
Recipe No. 342.

Taffy, Butter, Recipe No. 330.

Vinegar, Recipe No. 329.

Walnuts, Creamed, Recipe No. 338.

230

INDEX TO RECIPES

Caper Sauce, Recipe No. 117.
Caramel Frosting, Recipe No. 217.
Caramel Junket, Recipe No. 66.
Caramels, Opera, Recipe No. 340.
Carrots, Boiled, Recipe No. 29.
Celery and Apple Salad, Recipe No.

256.

Celery, Cream of, Soup, Recipe No. 70.
Cereal Gems, Recipe No. 189.
Cereals (see also Gruels) :

Mush, Corn Meal, Recipe No. 54.

Mush, Corn Meal, Fried, Recipe
No. 55.

Mush, Oatmeal, Recipe No. 53.

Oats, Rolled, Recipe No. 51.

Rice (see Rice).

Wheat, Cream of, Recipe No. 52.
Cheap Sponge Cake, Recipe No. 196.
Cheese and Nut Sandwiches, Recipe

No. 289.
Cheese and Olive Sandwiches, Recipe

No. 290.
Cheese :

Baked Crackers and, Recipe No. 77.

Creamed, Recipe No. 79.
Cheese Fondue, Recipe No. 80.
Cheese Sandwiches, Recipes No. 288,

289, 290.

Cheese Straws, Recipe No. 81.
Chicken :

Roast, Recipe No. 122.

Stuffing for, Recipe No. 123.
Chicken Fricassee, Recipe No. 124.
Chicken Salad, Recipe No. 263.
Chicken Sandwiches, Recipe No. 285.
Chili Sauce, Recipe No. 319.
Chocolate Blancmange, Recipe No.

42.
Chocolate Bread Pudding, Recipe No.

39.

Chocolate Cookies, Recipe No. 239.
Chocolate Cream, Recipe No. 136.
Chocolate Cream Filling, Recipe No.

210.

Chocolate Fondant, Recipe No. 333.
Chocolate Frosting, Recipe No. 215.
Chocolate Fudge, Recipe No. 341.
Chocolate Ice Cream, Recipe No. 303.
Chocolate Pudding, Steamed, Recipe
No. 221.

Chocolate Sauce, Recipe No. 234.
Chopped Ham Sandwiches, Recipe

No. 283.
Chops :

Pan-broiled, Recipe No. 106.

Pork, Sauted, Recipe No. 107.
Chow Chow, Recipe No. 318.
Chowder :

Clam, Recipe No. 163.

Fish, Recipe No. 142.

Lobster, Recipe No. 165.
Clam Chowder, Recipe No. 163.
Clams, Steamed, Recipe No. 162.
Cocoa :

Breakfast, Recipe No 6.

Reception, Recipe No. 7.
Cocoa Cake, Recipe No. 202.
Coconut Filling, Recipe No. 211.
Cod Fish, Creamed, Recipe No. 151.
Cod, Saute'd, Recipe No. 141.
Coffee :

Boiled, Recipe No. 3.

Filtered, Recipe No. 4.

Iced, Recipe No. 5.
Coffee Fondant, Recipe No. 334.
Coffee Jelly, Recipe No. 134.
Cookies :

Chocolate, Recipe No. 239.

Molasses, Recipe No. 236.

Nut, Recipe No. 238.

Oatmeal, Recipe No. 240.

Sugar, Recipe No. 237.
Corn Cake, Recipe No. 187.
Corn Meal Griddle Cakes, Recipe No.

'180.

Corn Meal Muffins, Recipe No. 187.
Corn Meal Mush, Recipe No. 54.

Fried, Recipe No. 55.
Corn Soup, Recipe No. 68.
Corn Starch, Blancmange, Recipe No.

41.

Corned Beef (see Boiled Dinner).
Cottage Pie, Recipe No. 126.
Cottage Pudding, Recipe No. 206.
Crab-apples (Canned), Recipe No. 313.
Cracker Crumbs, Buttered, Recipe No.

59.
Crackers, Baked, Recipe No. 37.

with Cheese, Recipe No. 77.
Cranberry Jelly, Recipe No. 321.

INDEX TO RECIPES

231

Cranberry Pie, Recipe No. 244.
Cranberry Sauce, Recipe No. 15.
Cream, Chocolate, Recipe No. 136.

Tapioca, Recipe No. 47.
Cream Cakes, Recipe No. 183.
Cream Filling, Recipe No. 209.
Cream Mints, Recipe No. 336.
Cream of Celery Soup, Recipe No. 70.
Cream of Green Pea Soup, Recipe No.

69.

Cream of Wheat, Recipe No. 52.
Creamed Cheese, Recipe No. 79.
Creamed Cod Fish, Recipe No. 151.
Creamed Dates, Recipe No. 339.
Creamed Fish, Recipe No. 150.
Creamed Lobster, Recipe No. 164.
Creamed Oysters, Recipe No. 161.
Creamed Potatoes, Recipe No. 22.
Creamed Walnuts, Recipe No. 338.
Creamy Eggs, Recipe No. 92.
Creamy Sauce, Recipe No. 228.
Crescent Rolls, Recipe No. 172.
Croquettes :

Fish, Recipe No. 155.

Lobster, Recipe No. 166.

Meat, Recipe No. 131.
Croutons, Recipe No. 34.
Crumbs:

Bread, Buttered, Recipe No. 33.

Cracker, Buttered, Recipe No. 59.
Currants (see Raspberries and Cur-
rants).
Custard :

Baked, Recipe No. 95.
Soft, Recipe No. 296.
Steamed, Recipe No. 95.
Custard Pie, Recipe No. 246.
Cutlets, Veal, Recipe No. 108.

Dates, Creamed, Recipe No. 339.
Desserts (Frozen) :
Ice Cream :

Chocolate, Recipe No. 303.

Fruit, Recipe No. 305.

Junket with Peaches, Kecipe
No. 304.

Plain, Recipe No. 300.

Strawberry, Recipe No. 302.

Vanilla, Recipe No. 301.

Ices:

Lemon, Recipe No. 298.

Orange, Recipe No. 299.
Sherbet :

Milk, Recipe No. 296.

Pineapple, Recipe No. 297.
Desserts (Hot or Cold) :

Baked Apples, Recipe No. 8.
Baked Bananas, Recipe No. 14.
Blancmange :

Chocolate, Recipe No. 42.

Corn Starch, Recipe No. 41.

Fruit Corn Starch, Recipe No. 43.

Irish Moss, Recipe No. 44.
Custards :

Baked, Recipe No. 95.

Soft, Recipe No. 96.

Steamed, Recipe No. 95.
Dutch Apple Cake, Recipe No. 194.
Gelatin :

Chocolate Cream, Recipe No. 136.

Coffee Jelly, Recipe No. 134.

Lemon Jelly, Recipe No. 132.

Orange Jelly, Recipe No. 133.

Snow Pudding, Recipe No. 135.
Junket :

Caramel, Recipe No. 66.

Ice Cream, Recipe No. 304.

Plain, Recipe No. 65.
Pies:

Apple, Recipe No. 242.

Cranberry, Recipe No. 244.

Custard, Recipe No. 246.

Lemon with Two Crusts, Recipe
No. 243.

Rhubarb, Recipe No. 247.

Squash, Recipe No. 245,
Puddings (see also Pudding
Sauces) :

Baked Apple Dumpling, Recipe
No. 195.

Blueberry Pudding, Recipe No.
222.

Bread and Scalloped Apple,
Recipe No. 40.

Bread, Chocolate, Recipe No. 39.

Bread, Plain, Recipe No. 38.

Cottage, Recipe No. 206.

Dutch Apple Cake, Recipe No.
194.

232

INDEX TO RECIPES

Rice, Baked, Recipe No. 57.
Rice, Boiled, Recipe No. 58.
Rice, Steamed, Recipe No. 56.
Snow Pudding, Recipe No. 135.
Steamed Apple Pudding, Recipe

No. 224.
Steamed Chocolate Pudding,

Recipe No. 221.
Suet Pudding, Recipe No. 220.
Tapioca, Apple, and Sago,

Recipe No. 46.

Tapioca, Cream, Recipe No. 47.
Tapioca, Peach, Recipe No. 45.
Whole Wheat, Recipe No. 223.
Sauces (see also Canned Fruits) :
Apple Sauce, No. I, Recipe No. 9.
Apple Sauce, No. II, Recipe No.

10.
Apple Sauce, Baked, Recipe No.

11.

Cranberry Sauce, Recipe No. 15.
Rhubarb, Baked, Recipe No. 13.
Rhubarb, Steamed, Recipe No.

12.

Stewed Prunes, Recipe No. 16.
Short Cake, Recipe No. 193.
Doughnuts, Recipe No. 235.
Drawn Butter Sauce (for Fish) , Rec-
ipe No. 146.
Dried Beef, with White Sauce, Recipe

No. 128.

Dried Bread Crumbs, Recipe No. 32.
Drinks (Hot and Cold) :

Apple Water, Recipe No. 272.
Beef Tea, Recipe No. 101.
Egg Nog, Recipe No. 83.
Flaxseed Tea, Recipe No. 269.
Grape Water, Recipe No. 270.
Gruels :

Barley, Recipe No. 277.
Flour, Recipe No. 276.
Indian Meal, Recipe No. 278.
Oatmeal, Recipe No. 279.
Koumiss, Recipe No. 273.
Lemonade, Recipe No. 264.
Lemonade, Effervescent, Recipe

No. 265.

Lemonade, Egg, Recipe No. 32.
Lemonade, Irish Moss, Recipe No.
268.

Lemonade, Pineapple, Recipe No.
288,

Lemonade, Plain, Recipe No. 264.

Lemon Whey, Recipe No. 274.

Orangeade, Recipe No. 267.

Pasteurized Milk, p. 63.

Rhubarb Water, Recipe No. 271.

Rice Water, Recipe No. 275.
Dropped Eggs, Recipe No. 89.
Dumpling, Baked Apple, Recipe No.

195.

Dumplings for Stew, Recipe No. 218.
Dutch Apple Cake, Recipe No. 194.

Effervescent Lemonade, Recipe No.

265.
Eggs:

Creamy Eggs, Recipe No. 92.

Custard, Baked, Recipe No. 95.

Custard, Soft, Recipe No. 96.
. Custard Pie, Recipe No. 246.

Dropped or Poached Eggs, Recipe
No. 89.

Goldenrod Eggs, Recipe No. 94.

Hard-cooked Eggs, Recipe No. 88.

Lemonade, Egg, Recipe No. 82.

Nog, Egg, Recipe No. 83.

Omelet, Plain, Recipe No. 97.

Salad, Egg, No. I, Recipe No. 261.

Salad, E?g, No. II, Recipe No. 262.

Sandwiches, Egg, Recipe No. 286.

Sauce, Egg, for Fish, Recipe No.
147.

Scrambled Eggs, Recipe No. 90.

Soft-cooked, No. I, Recipe No. 85.

Soft-cooked, No. II, Recipe No. 86.

Soft-cooked, No. Ill, Recipe No. 87.

Steamed Eggs, Recipe No. 84.

Stuffed Eggs, Recipe No. 93.
Entire Wheat Bread, Recipe No. 170.

Fig and Prune Sandwiches, Recipe

No. 293.

Fig Sandwiches, Recipe No. 292.
Fillings for Cake :

Chocolate Cream, Recipe No. 210.

Cocqnut, Recipe No. 211.

Cream, Recipe No. 209.

INDEX TO RECIPES

233

Lemon, Recipe No. 207.
Orange, Recipe No. 208.
Filtered Coffee, Recipe No. 4.
Fish :

Baked, Recipe No. 139.
Boiled, Recipe No 137.
Broiled, Recipe No. 138.
Chowder, Clam, Recipe No. 163.
Chowder, Fish, Recipe No. 142.
Chowder, Lobster, Recipe No. 165.
Clam Chowder, Recipe No. 163.
Clams, Steamed, Recipe No. 162.
Fish, Cod, Creamed, Recipe No.

151.

Fish, Creamed, Recipe No. 150.
Fish, Fried, Recipe No. 140.
Fish Balls, Recipe No. 156.
Fish Chowder, Recipe No. 142.
Fish Croquettes, Recipe No. 155.
Fish Hash', Recipe No. 154.
Lobster, Creamed, Recipe No. 164.
Lobster Chowder, Recipe No. 165.
Lobster Croquettes, Recipe No. 166.
Lobster Salad, Recipe No. 258.
Oysters, Creamed, Recipe No. 161.
Oysters, Fried, Recipe No. 160.
Oysters, Pan-broiled, Recipe No.

159.

Oysters, Scalloped, Recipe No. 157.
Oyster Stew, Recipe No. 158.
Salad, Lobster, Recipe No. 258.
Salad, Salmon, Recipe No. 259.
Salad, Sardine, Recipe No. 260.
Sandwiches, Sardines, Recipe No.

287.
Sauces for Fish :

Drawn Butter, Recipe No. 146.

Egg, Recipe No. 147,

Tartar, No. I, Recipe No. 148.

Tartar, No. II, Recipe No. 149.
Sauted, Recipe No. 141.
Scalloped, No. I, Recipe No. 152.
Scalloped, No. II, Recipe No. 153.
Stuffing for Fish, No. I, Recipe No.

143.
Stuffing for Fish, No. II, Recipe No.

144.
Stuffing for Fish, Oyster, Recipe

No. 145.
Flaxseed Tea, Recipe No. 269.

Flour Gruel, Recipe No. 276.
Foamy Sauce, No. I, Recipe No. 231.
Foamy Sauce, No. II, Recipe No. 232.
Fondant :

Chocolate, Recipe No. 333.

Coffee, Recipe No. 334.

Maple, Recipe No. 335.

Plain, Recipe No. 332.
Fondue, Cheese, Recipe No. 80.
French Dressing, Salad, Recipe No.

248.

Fresh Meat, Boiled, Recipe No. 112.
Fricassee of Chicken, Recipe No. 124.
Fried Corn Meal Mush, Recipe No.

55.

Fried Fish, Recipe No. 140.
Fried Oysters, Recipe No. 160.
Fritter Batter, Recipe No. 182.
Frostings, Boiled, Recipe No. 214.

Caramel, Recipe No. 217.

Chocolate, Recipe No. 215.

Lemon, Recipe No. 216.

Plain, No. I, Recipe No. 212.

Plain, No. II, Recipe No. 213.
Fruit:

Corn Starch Blancmange, Recipe
No. 43.

Dates, Creamed, Recipe No. 3;i).

Drinks, p. 36.

Ice Cream (see Frozen Desserts).

Ices (see Frozen Desserts).

Pies (see Pies).

Puddings (see Puddings).

Sandwiches (see Sandwiches).

Sauces (see Sauces).
Fruit (Canned) :

Blueberries, Recipe No. 307.

Crab Apples, Recipe No. 313.

Currants with Raspberries, Recipe
No. 306.

Peaches, Recipe No. 309.

Peaches, Spiced, Recipe No. 315.

Pears, Recipe No. 311.

Pears, Sweet Pickled, Recipe No.
314.

Plums, Recipe No. 310.

Quinces, Recipe No. 312.

Raspberries with Currants, Recipe
No. 306.

Strawberries, Recipe No. 308.

234

INDEX TO RECIPES

Watermelon, Sweet Pickled, Recipe

No. 316.
Fudge, Chocolate, Recipe No. 341.

Gelatin :

Chocolate Cream, Recipe No. 136.

Coffee Jelly, Recipe No. 134.

Lemon Jelly, Recipe No. 132.

Orange Jelly, Recipe No. 133.

Snow Pudding, Recipe No. 135.
Gems, Cereal, Recipe No. 189.
Giblet Gravy, Recipe No. 119.
Gingerbread :

No. I, Recipe No. 190.

No. II, Recipe No. 191.
Gold Cake, Recipe No. 204.
Goldenrod Eggfc, Recipe No. 94.
Graham Muffins, Recipe No. 188.
Grapefruit and Orange Marmalade,

Recipe No. 325.
Grape Jelly, Recipe No. 323.
Grape Water, Recipe No. 270.
Gravy :

Giblet, Recipe No. 119.

Roast Beef, Recipe No. 116.

Roast Meat, Recipe No. 115.
Green Pea, Cream of, Soup, Recipe

No. 69.
Griddle Cakes :

Bread Crumb, Recipe No. 181.

Corn Meal, Recipe No. 180.

Sour Milk, Recipe No. 179.

Sweet Milk, Recipe No. 178.
Gruel :

Barley, Recipe No. 277.

Flour, Recipe No. 276.

Indian Meal, Recipe No. 278.

Oatmeal, Recipe No. 279.

Haddock, Sauted, Recipe No. 141.
Ham:

Boiled, Recipe No. 113.

Sliced, Recipe No. 282.
Ham Sandwiches, Chopped, Recipe No.

283.

Hamburg Steak, Recipe No. 105.
Hard-cooked Eggs, Recipe No. 88.
Hard Sauce, Recipe No. 226.

Hard Soap, Recipe No. 167.
Hash (see Browned Hash) .
Hash, Fish, Recipe No. 154.
Hasty Pudding (see Corn Meal Mush),
Recipe No. 54.

Ice:

Lemon, Recipe No. 298.

Orange, Recipe No. 299.
Ice Cream:

Chocolate, Recipe No. 303.

Fruit, Recipe No. 305.

Junket, with Peaches, Recipe No.
304.

Plain, Recipe No. 300.

Strawberry, Recipe No. 302.

Vanilla, Recipe No. 301.
Iced Coffee, Recipe No. 5..
Indian Meal Gruel, Recipe No. 278.
Irish Moss Blancmange, Recipe No. 44.
Irish Moss Lemonade, Recipe No. 268.

Jelly:

Coffee, Recipe No. 134.

Cranberry, Recipe No. 321.

Grape, Recipe No. 323.

Lemon, Recipe No. 132.

Orange, Recipe No. 133.

Quince, Recipe No. 322.
Jelly and Nut Sandwiches, Recipe No.

295.

Jelly Sandwiches, Recipe No. 294.
Junket :

Caramel, Recipe No. 66.

Ice Cream, with Peaches, Recipe
No. 304.

Plain, Recipe No. 65.

Koumiss, Recipe No. 273.

Lamb:

Minced, on Toast, Recipe No. 129.

Roast (see Roasting, General In-
dex).

Scalloped, Recipe No. 130.
Lamb Stew, Recipe No. 103.

INDEX TO RECIPES

235

Layer Cake, Recipe No. 205.
Lemon Filling, Recipe No. 207.
Lemon Frosting, Recipe No. 216.
Lemon Ice, Recipe No. 298.
Lemon Jelly, Recipe No. 132.
Lemon Pie, Recipe No. 243.
Lemon Sauce, Recipe No. 227.
Lemon Whey, Recipe No. 274.
Lemonade :

Effervescent, Recipe No. 265.

Egg, Recipe No. 82.

Irish Moss, Recipe No. 268.

Pineapple, Recipe No. 264.
Lettuce Sandwiches, Recipe No. 291.
Liver and Bacon, Recipe No. 109.
Lobster, Creamed, Recipe No. 164.
Lobster Chowder, Recipe No. 165.
Lobster Croquettes, Recipe No. 166.
Lobster Salad, Recipe No. 258.

Macaroni :

Baked, with Cheese, Recipe No. 49.

Boiled, Recipe No. 48.
Maple Fondant, Recipe No. 335.
Maple Nut Bar, Recipe No. 337.
Marmalade :

Orange, Recipe No. 324.

Orange and Grapefruit, Recipe
No. 325.

Peach, Recipe No. 326.
Mashed Potatoes, Recipe No. 21.
Mayonnaise Dressing, Recipe No. 249.
Meat:

Bacon, Sauted with Liver, Recipe
No- 109.

Boiled Meats, Fresh, Recipe No. 112.

Boiled Meats, Salt, Recipe No. 113.

Braised Beef, Recipe No. 110.

Broiled Meat Cakes or Hamburg
Steak, Recipe No. 105.

Broiled Steak, Recipe No. 104.

Browned Hash, Recipe No. 125.

Chicken, Roast, Recipe No. 122.

Chicken Fricassee, Recipe No. 124.

Chops, Pan-broiled, Recipe No. 106.

Chops, Pork, Sauted, Recipe No.
107.

Corned Beef (Boiled Dinner),
Recipe No. 114.

Cottage Pie, Recipe No. 126.
Croquettes, Recipe No. 131.
Cutlets, Veal, Recipe No. 108.
Dried Beef with White Sauce,

Recipe No. 128.
Gravies and Sauces for (see

Sauces).

Liver and Bacon, Recipe No. 109.
Loaf, Recipe No. 111.
Minced Lamb on Toast, Recipe No.

129.
Roast Meat warmed in Gravy,

Recipe No. 127.
Roast Meats (see Roasting, General

Index).
Sauces for :

Brown, Recipe No. 120.
Caper, Recipe No. 117.
Mint, Recipe No. 118.
Tomato, Recipe No. 121.
Scalloped Mutton or Lamb, Rec-
ipe No. 130.
Soups (see Broth).
Stews, Recipes Nos. 102, 103.
Stuffing for Chicken, Recipe No.

123.
Milk:

Blancmange (see Blancmange) .
Butter, Recipe No. 75.
Chowders (see Chowder).
Gruel (see Gruel).
Ice Creams (see Frozen Desserts) .
Junket (see Junket) .
Koumiss, Recipe No. 273.
Milk Bread, Recipe No. 169.
Milk Toast, Recipe No. 36.
Pasteurized Milk, p. 63.
Sherbets, Recipes Nos. 296, 297.
Soups (see Soups) .
Whey, Lemon, Recipe No. 274.
Minced Lamb on Toast, Recipe No. 129.
Vfint Sauce, Recipe No. 118.
Slints (see Cream Mints).
Molasses Candy, Recipe No. 328.
Molasses Cookies, Recipe No. 236.
Muffins :

Blueberry, Recipe No. 1?
Corn Meal, Recipe No. 187.
Graham, Recipe No. 188.
Plain, Recipe No. 184.

236

INDEX TO RECIPES

Rye, Recipe No. 188.

Tea, Recipe No. 186.
Mush:

Corn Meal, Recipe No. 54.

Corn Meal, Fried, Recipe No. 55.

Oatmeal, Recipe No. 53.
Mutton :

Broth, Recipe No. 100.

Minced on Toast, Recipe No. 129.

Roast Mutton (see Roasting, Gen-
eral Index).

Scalloped Mutton, Recipe No. 130.

Scotch Broth, Recipe No. 99.

Nut and Cheese Sandwiches, Recipe

No. 289.
Nut and Jelly Sandwiches, Recipe No.

294.

Nut Bar, Maple, Recipe No. 337.
Nut Cookies, Recipe No. 238.

Oatmeal Cookies, Recipe No. 240.
Oatmeal Gruel, Recipe No. 279.
Oatmeal Mush, Recipe No. 53.
Oats, Rolled, Recipe No. 51.
Olive and Cheese Sandwiches, Recipe

No. 290.

Omelet, Plain, Recipe No. 97.
One Egg Cake, Recipe No. 201.
Onions :

Boiled, Recipe No. 31.

Scalloped, Recipe No. 62.
Opera Caramels, Recipe No. 340.
Orange and Grapefruit Marmalade,

Recipe No. 325.

Orange Filling, Recipe No. 208.
Orange Ice, Recipe No. 299.
Orange Jelly, Recipe No. 133.
Orange Marmalade, Recipe No. 324.
Orangeade, Recipe No. 267.
Oysters :

Creamed, Recipe No. 161.

Fried, Recipe No. 160.

Pan-broiled, Recipe No. 159.

Scalloped, Recipe No. 157.
Oyster Stew, Recipe No. 158.
Oyster Stuffing, for Fish, Recipe No.
145.

Pan-broiled Chops, Recipe No. 106.
Pan-broiled Oysters, Recipe No. 159.
Parker House Rolls, Recipe No. 171.
Parsnips, Boiled, Recipe No. 30.
Pasteurized Milk, p. 63.
Pastry, Plain, Recipe No. 241.
Pea Soup :

Green, Cream of, Recipe No. 69.

Split, Recipe No. 74.
Peach Marmalade, Recipe No. 326.
Peach Tapioca, Recipe No. 45.
Peaches :

Canned, Recipe No. 309.

Spiced, Recipe No. 315.

with Junket Ice Cream, Recipe

No. 304.

Peanut Brittle, Recipe No. 327.
Pears :

Canned, Recipe No. 311.

Sweet Pickled, Recipe No. 314.
Pickles:

Chili Sauce, Recipe No. 319.

Chow Chow, Recipe No. 318.

Spiced Peaches, Recipe No. 315.

Sweet Pickled Pears, Recipe No.
314.

Sweet Pickled Watermelon, Recipe
No. 316.

Tomato .Catchup, Recipe No. 320.

Tomatoes, Recipe No. 317.
Pies:

Apple, Recipe No. 242.

Cottage, Recipe No. 126.

Cranberry, Recipe No. 244.

Custard, Recipe No. 246.

Lemon with Two Crusts, Recipe
No. 243.

Rhubarb, Recipe No. 247.

Squash, Recipe No. 245.
Pineapple Lemonade, Recipe No. 266.
Pineapple Sherbet, Recipe No. 297.
Pinoche, Recipe No. 342.
Plain Cake, Recipe No. 199.
Plain Fondant, Recipe No. 332.
Plain Frosting :

No. I, Recipe No. 212.

No. II, Recipe No. 213.
Plain Ice Cream, Recipe No. 300.

INDEX TO RECIPES

237

Plain Muffins, Recipe No. 184.
Plain Omelet, Recipe No. 97.
Plain Pastry, Recipe No. 241.
Plain Sauce, Pudding, Recipe No. 225.
Plain Toast, Recipe No. 35.
Plums, Canned, Recipe No. 310.
Poached Eggs, Recipe No. 39.
Polish, Silver, p. 31.
Pop-overs, Recipe No. 177.
Pork chops Sauted, Recipe No. 107.
Pot Roast (see Roasting, General In-
dex).

Potato Salad, Recipe No. 251.
Potato Soup, Recipe No. 67.
Potatoes :

Baked, Recipe No. 17.

Boiled, Recipe No. 19.

Creamed, Recipe No. 22.

Mashed, Recipe No. 21.

Riced, Recipe No. 20.

Scalloped, No. I, Recipe No. 60.

Scalloped, No. II, Recipe No. 61.

Stuffed, Recipe No. 18.
Poultry (see Chicken).
Prune and Fig Sandwiches, Recipe

No. 293.

Prunes, Stewed, Recipe No. 16.
Pudding Sauces:

Apricot, Recipe No. 229.

Chocolate, Recipe No. 234.

Creamy, Recipe No. 228.

Foamy, No. I, Recipe No. 231.

Foamy, No. II, Recipe No. 232.

Hard, Recipe No. 22<>.

Lemon, Recipe No. 227.

Plain, Recipe No. 225.

Strawberry, Recipe No. 230.

Yellow, Recipe No. 233.
Puddings (see Desserts, Hot or Cold).

Quince Jelly, Recipe No. 322.
Quiuces, Canned, Recipe No. 312.

Rarebit, Welsh, Recipe No. 78.
Raspberries and Currants, Canned,

Recipe No. 306.
Raw Beef Sandwiches, Recipe No. 284.

Reception Cocoa, Recipe No. 7.
Rhubarb Pie, Recipe No. 247.
Rhubarb Sauce :

Baked, Recipe No. 13.

Steamed , Recipe No. 12.
Rhubarb Water, Recipe No. 271.
Roast Beef, p. 83.
Roast Chicken, Recipe No. 122.
Roast Meat Gravy, Recipe No. 115.
Roast Meat warmed in Gravy, Recipe

No. 127.

Roast Mutton, or Lamb, p. 83.
Roast Pork, p. 83.
Rolled Oats, Recipe No. 61.
Rolls :

Crescent, Recipe No. 172.

Parker House, Recipe No. 171.

Swedish, Recipe No. 174.
Rice:

Boiled, Recipe No. 58.

Steamed, Recipe No. 56.

with Tomatoes, Scalloped, Recipe

No. 64.

Rice Pudding, Baked, Recipe No. 57.
Rice Water, Recipe No. 275.
Riced Potatoes, Recipe No. 20.
Russian Tea, Recipe No. 2.
Rye Muffins, Recipe No. 188.

Sago, Apple (see Apple Tapioca).
Salad :

Apple and Celery, Recipe No. 256.

Cabbage, Recipe No. 255.

Chicken, Recipe No. 263.

Egg, No. I, Recipe No. 261.

Egg, No. II, Recipe No. 262.

Fruit, Recipe No. 257.

Lobster, Recipe No. 258.

Potato, Recipe No. 251.

Salmon, Recipe No. 259.

Sardine, Recipe No. 260.

Stuffed Tomato, Recipe No. 254.

Tomato, Rcipe No. 253.

Vegetable, Recipe No. 252.
Salad Dressing :

Boiled, Recipe No. 250.

French, Recipe No. 248.

Mayonnaise, Recipe No. 249.
Salmon Salad, Recipe No. 259.

238

INDEX TO RECIPES

Salted or Smoked Meats, Boiled,

Recipe No. 113.
Sandwiches :

Boston Brown Bread, Recipe No.
281.

Bread and Butter, Recipe No. 280.

Cheese, Recipe No. 288.

Cheese and Nut, Recipe No. 289.

Cheese and Olive, Recipe No. 290.

Chicken, Recipe No. 285.

Chopped Ham, Recipe No. 283.

Egg, Recipe No. 286.

Fig, Recipe No. 292.

Fig and Prune, Recipe No. 293.

Jelly, Recipe No. 294.

Jelly and Nut, Recipe No. 295.

Lettuce, Recipe No. 291.

Prune and Fig, Recipe No. 293.

Raw Beef, Recipe No. 284.

Sardine, Recipe No. 287.

Sliced Ham, Recipe No. 282.
Sardine Salad, Recipe No. 260.
Sardine Sandwiches, Recipe No.

287.

Sauces (see Desserts, Hot or
Cold) :

for Fish (see Fish) .

for Meats (see Meat) .

for Puddings (see Pudding
Sauces) .

for Vegetables (see White

Sauce) .
Sauted Cod or Haddock, Recipe No.

141.

Saute'd Pork Chops, Recipe No. 107.
Scalloped Dishes :

Apple and Bread Pudding, Recipe
No. 40.

Fish, No. I, Recipe No. 152.

Fish, No. II, Recipe No. 153.

Lamb, Recipe No. 130.

Mutton, Recipe No. 130.

Onions, Recipe No. 62.

Oysters, Recipe No. 157.

Potatoes, No. I, Recipe No. 60.

Potatoes, No. II, Recipe No. 61.

Tomatoes, Recipe No. 63.

Tomatoes with Rice, Recipe No. 64.
Scotch Broth, Recipe No. 99.
Scrambled Eggs, Recipes Nos. 90, 91.

Sherbet :

Milk, Recipe No. 296.

Pineapple, Recipe No. 297.
Short Cake, Recipe No. 193.
Silver Cake, Recipe No. 203.
Silver Polish, p. 31.
Sirup for Fruit (Canned), p. 167.
Sliced Ham Sandwiches, Recipe No.

282.

Snow Pudding, Recipe No. 135.
Soap, Hard, Recipe No. 167.
Soft-cooked Eggs :

No. I, Recipe No. 85.

No. II, Recipe No. 86.

No. Ill, Recipe No. 87.
Soft Custard, Recipe No. 96.
Soups :

Baked Bean, Recipe No. 73.

Corn, Recipe No. 68.

Cream of Celery, Recipe No. 70.

Cream of Green Pea, Recipe No. 69.

Meat (see Broth).

Milk and Vegetable, p. 64.

Potato, Recipe No. 67.

Split Pea, Recipe No. 74.

Tomato, Recipe No. 72.

Tomato Bisque, Recipe No. 71.

Vegetable, Recipe No. 98.
Soup Stock, Recipe No. 98.
Sour Milk Griddle Cakes, Recipe No.

179.
Spaghetti, Baked, with Tomato,

Recipe No. 50.

Spiced Peaches, Recipe No. 315.
Split Pea Soup, Recipe No. 74.
Sponge Cake, Recipe Nos. 196, 197.
Squash Pie, Recipe No. 245.
Stale Bread :

Bread Crumbs, Buttered, Recipe
No. 33.

Bread Crumbs, Dried, Recipe No.
32.

Croutons, Recipe No. 34.

Stuffing for Fish, No. I, Recipe No.
143.

Stuffing for Fish, No. II, Recipe No.
144.

Stuffing for Poultry, Recipe No. 123.

Toast, Milk, Recipe No. 36.

Toast, Plain, Recipe No. 35 ,

INDEX TO RECIPES

239

Starch Dishes :

Blancmange (see Blancmange) .

Macaroni, Recipes Nos. 48, 49.

Spaghetti, Recipe No. 50.

Tapioca (see Desserts, Hot and

Cold).
Steak :

Broiled, Recipe No. 104.

Hamburg, Recipe No. 105.
Steamed Chocolate Pudding, Recipe

No. 221.

Steamed Clams, Recipe No. 162.
Steamed Custard, Recipe No. 95.
Steamed Dumplings for Stew, Recipe

No. 218.

Steamed Eggs, Recipe No. 84.
Steamed Rhubarb Sauce, Recipe No. 12.
Steamed Rice, Recipe No. 56.
Stew:

Beef, Recipe No. 102.

Lamb, Recipe No. 103.

Oyster, Recipe No. 158.
Stewed Prunes, Recipe No. 16.
Sticks, Bread, Recipe No. 175.
Stock, Soup, Recipe No. 98.
Strawberries, Canned, Recipe No. 308.
Strawberry Ice Cream, Recipe No. 302.
Strawberry Sauce, Recipe No. 230.
Stuffed Eggs, Recipe No. 93.
Stuffed Potatoes, Recipe No. 18.
Stuffed Tomato Salad, Recipe No. 254.
Stuffing :

for Chicken, Recipe No. 123.

for Fish, No. I, Recipe No. 143.

for Fish, No. II, Recipe No. 144.

Oyster, for Fish, Recipe No. 145.
Suet Pudding, Recipe No. 220.
Sugar, Barley, Recipe No. 331.
Sugar Cookies, Recipe No. 237.
Swedish Rolls, Recipe No. 174.
Sweet Milk Griddle Cakes, Recipe No.

178.

Sweet Pickled Pears, Recipe No. 314.
Sweet Pickled Watermelon, Recipe
No. 316.

Taffy, Butter, Recipe No. 330.
Tapioca :

Apple or Sago, Recipe No. 46.

Peach, Recipe No. 45.

Tapioca Cream, Recipe No. 47.
Tartar Sauce :

No. I, Recipe No. 148.

No. II, Recipe No. 149.
Tea, Recipe No. 1.

Beef, Recipe No. 101.

Flaxseed, Recipe No. 269.

Russian, Recipe No. 2.
Tea Muffins, Recipe No. 185.
Toast :

Milk, Recipe No. 36.

Plain, Recipe No. 35.
Tomato and Spaghetti, Baked, Recipe

No. 50.

Tomato, Stuffed, Salad, Recipe No. 254.
Tomato Bisque, Recipe No. 71.
Tomato Catchup, Recipe No. 320.
Tomato Salad, Recipe No. 253.
Tomato Sauce, Recipe No. 121.
Tomato Soup, Recipe No. 72.
Tomatoes :

Pickled, Recipe No. 317.

Scalloped, Recipe No. 63.

with Rice, Scalloped, Recipe No. 64.
Turkey, Giblet Gravy for, Recipe No.

119.
Turnips, Boiled, Recipe No. 28.

Vanilla Ice Cream, Recipe No. 301.
Veal Cutlets, Recipe No. 108.
Vegetable and Milk Soups, p. 60.
Vegetable Salad, Recipe No. 252.
Vegetable Sauces (see White Sauce)
Vegetable Soup (see Soup Stock).
Vegetables :

Beans, Boston Baked, Recipe No.
23.

Beets, Boiled, Recipe No. 27.

Carrots, Boiled, Recipe No. 29.

Onions, Boiled, Recipe No. 31.

Parsnips, Boiled, Recipe No. 30.

Potatoes (see Potatoes) .

Sauces for (see Sauces).

Tomatoes, Scalloped, Recipe No. 63.

Tomatoes with Rice, Scalloped,
Recipe No. 64.

Turnips, Boiled, Recipe No. 28.
Vinegar Candy, Recipe No. 329.

240

INDEX TO RECIPES

Walnuts, Creamed, Recipe No. 338.
Warming over Fish:

Creamed Fish, Recipe No. 150.
Fish Croquettes, Recipe No. 155.
Fish Hash, Recipe No. 154.
Scalloped Fish, No. I, Recipe No.

152.
Scalloped Fish, No. II, Recipe No.

153.
Warming over Meats :

Browned Hash, Recipe No. 125.
Cottage Pie, Recipe No. 126.
Dried Beef with White Sauce,

Recipe No. 128.
Meat Croquettes, Recipe No.

131.
Minced Lamb on Toast, Recipe No.

129.
Roast Meat in Gravy, Recipe No.

127.

Scalloped Muttoii or Lamb, Recipe

No. 130.

Water Bread, Recipe No. 168.
Watermelon, Sweet Pickled, Recipe

No. 316.

Welsh Rarebit, Recipe No. 78.
Wheat:

Cream of, Recipe No. 52.
Whole, Pudding, Recipe No. 223.
Whey, Lemon, Recipe No. 274.
White Sauce :

No. I, Recipe No. 24.
No. II, Recipe No. 25.
No. Ill, Recipe No. 26.
and Dried Beet, Recipe No. 128.
Whole Wheat Bread, Recipe No. 170.
Whole Wheat Pudding, Recipe No.
223.

Yeast Bread (see Bread).
Yellow Sauce, Recipe No. 233.

GENERAL INDEX

Abbreviations, table of, 33.

Accounts, 198.

Acid ingredient in baking powder,

125.

Acids for sandwiches, 159.
Afternoon teas, 216.
Aitch bone (beef) , 80.
Alkaline ingredient in baking powder,

125.

Animal fats and oils, 112.
Antidotes, 189.
Antiseptic, 187.
Arrowroot, 51.
Ash pan, 20.

Back of rump, 80.
Bacon, 79.
Baking, definition of, 35.

doughs and batters, time table for,
131.

of fish, 103.
Baking powder, 124.

use of, in pastry, 145.
Baking powder mixtures (see Doughs
and batters) .

recipes for (see Index to Recipes) .

time table for baking of, 131.
Barrel of flour, weight of, 117.
Batters, 123.

baking of, time table for, 131.

proportions of flour and liquid for,
124.

recipes for (see Index to Recipes) .
Bedroom, care of, 192.
Beef (see also Meat) , 78.

boiled, 80.

braised (see Braised Beef, Recipe
No. 110) .

corned, 80.

cuts of, 79.

digestibility of, 78.

manner of cooking various cuts of
80.

recipes for (see Index to Recipes).

roasts, 83.

steaks (see Steaks, also Broiling).

stews, 86.

warming over, 97.
Beverages, 36.
Blacking of ranges, 21.
Bleeding, 187.
Blue points (oysters), 108.
Bluing, 195.
Boiled meats, 82.
Boiling (see Meat, Cooking of).

beef cuts for, 80.

fresh meats, 82.

lamb cuts for, 81.
Boiling water, 36.

effect of, on eggs, 72.

effect of, on fish, 102.

effect of, on meat, 82.

effect of, on starch, 52.
Bolting (see Wheat).
Boning of fish, 102.
Borax, use of, 14.
Box luncheons, 205.
Brains (beef), 80.
Braising, beef cuts for, 80.

lamb cuts for, 81.
Bran, 116.

Brasses, cleaning of, 32.
Bread (see also Flour, Wheat v Baking
powder mixtures), 115.

flour for, 115.

food value of, 116.

liquids for making of, 115.

materials for making of, 115.

241

242

INDEX

Bread continued.

process of making, 119.

stale bread, uses of, 49.
Bread mixers, 224.
Breakfast table, the, 25.
Brine, 163.
Brisket (beef) , 80.
Broiling, 83.

beef cuts for, 80.

of fish, 102.

Brooms and brushes, 12.
Brown sugar, 177.
Brushes, 12.
Building a fire, 20.
Bulbs as vegetables, 44.
Burners, lamp, 19.
Burning, of dust, 13.

of garbage, 32.
Burns, 188.
Butter, 67.

butter balls (see Recipe No. 76).

butter cakes, making of, 132.

butter making, 68.

test for distinguishing butter from
oleomargarine, 68.

Cabbage, cooking of, 48.
Cabinets, 10.
Cake, 132.

cream fillings for, 136.

frostings for, 137.

recipes for (see Index to Recipes).
Camp cookery, 218.
Candies, 177.
Cane sugar, 177.
Canning, 167.
Canning of fruit, 167.

recipes for (see Index to Recipes) .
Carbohydrates, 61.
Carpeted floors and stairs, sweeping

of, 13.

Carrots (see Index to Recipes) .
Casein, 68.
Cereals, 55.

recipes for (see Index to Recipes) .

rice, 55.

recipes for (see Index to Recipes) .
Cheese, 68.

recipes for (see Index to Recipes).

Chicken, 95.

Chimneys, lamp, cleaning of, 19.

Chocolate and cocoa, 38.

recipes for (see Index to Recipes).
Chocolate stains, to remove, 16.
Chuck ribs (beef), 80.
Clams, 108.

cleaning of, 108.

recipes for (see Index to Recipes).
Clarifying of fat, 113.
Coal range, the, 20.
Cocoa, 38.

stains, to remove, 16.
Coffee, 37.

stains, to remove, 16.
Cold storage of foods, 166.
Color in house furnishing, 203.
Combination of foods in menus, 162.
Combustion, 17.
Compressed yeast, 118.
Condensed milk, 63.
Confectioner's sugar, 177.
Convalescent diet, 154.
Cooker, fireless, 222.
Cookies (see Index to Recipes).
Corning, meat for, 80.
Corn starch as a thickening agent, 52.
Cream (see Butter, Cheese, Milk).
Crumbs, bread, 49.
Crusts for pies, 146.
Cupful, to measure a, 33.
Curd, 69.

Cuts of meat, plates of, facing, 76, 77,
84, 85, 92, 93.

Dampers, 20.

Desserts, frozen, 163.

Dessert starches, 52.

Diagram of breakfast table, 26.

Diet, 153.

Digestibility of beef, 78.

Digestive processes, 183.

Dinner table, 27.

Dish cloths, care of, 31.

Dishes for camp use, 218.

Dish towels, care of, 31.

Dish washing, 29.

Disinfectants, 191.

Doors, hangings for, 202.

INDEX

243

Doughs, yeast, 119.

Doughs and batters, 124, 139.

method of steaming, 139.

recipes for (see Index to Recipes).

steamed, 139.
Dress for the kitchen, 9.
Dressing for poultry, 96.
Dressings, for fish, 105.

for salads, 149.

Dried fruits, preparation of, for cook-
ing, 42.

Drinks, recipes for, 36.
Dry yeast, 118.
Dust, 11.

disposal of, after sweeping, 13.
Dusting, 13.
Duty of home maker to herself, 221.

Egging and crumbing for frying, 115.
Eggs, 70.

recipes for (see Index to Recipes).
Entire wheat flour, 117.
Equipment, 10.
Expenditure and food value, relation

of, 162.
Experiments with baking powder, 125.

eggs, 72.

meat, 81.

starch, 51.

yeast, 118.
Extinguishing of oil lamps, 19.

Face of rump (beef) , 80.
Fats and oils, 112.

clarifying of fat, 113.

oleomargarine, 67.

Fillings, for cake (see Index to
Recipes).

for sandwiches, 158.
Finger bowls, 28.
Fire, the kitchen, 19.
Fire box, 20.
Fireless cooker, 222.
Fish, 101.

recipes for (see Index to Recipes).

sauces for, 106.

shellfish, 108.
Flank (beef), 80,

Floors, 13.
Flour, 116.

as a thickening agent, 52.
barrel of, weight of, 117.
Food, 34, 61.
Food choppers, 224.
Food value :
of bread, 115.
of butter, 67.
Of candy, 177.
of cheese, 68.

of chocolate and cocoa, 39.
of eggs, 71.
of fats and oils, 112.
of fish, 101.
of fruit, 40.
of gelatin, 99.
of ice cream, 163.
of meat, 78.
of milk, 62.
of oysters, 108.
of pastry, 145.
of salads, 148.
of starch, 51.
of sugar, 177.
of vegetables, 42.
of water, 35, 61.
of water ices, 163.
Foods, combination of proper, for

menus, 162.
for box luncheons, 205.
preservation of, 166. '
storage of, in refrigerator, 15.
suitable for camp cookery, 219.
fireless cookery, 224.
food chopper, 225.
uses to body, 184.
Fore quarter, beef, 80.
lamb or mutton, 81.
Fowl, to select, 95.
Freezer, 163.

Freezing ice cream, etc., 163.
Frostings for cake (see Index to

Recipes) .
Frozen desserts (see Index to

Recipes) .

Fruit and sugar, for canning, propor-
tions of, 173.

for jellies, proportions of, 167.
for marmalades, proportions of, 175.

244

INDEX

Fruit pies, 146.
Fruits, 40.

canning of, 167.

drinks made from (see Drinks,
Index to Recipes).

for canning, 166.

for marmalades, 175.

for pickling, 170.

for pies, 146.

for salads, 148.

for sandwiches, 159.

jelly making, 172.
Frying, 82, 113.
Fuel, 18, 19.

Garbage, 32.
Gardens, school, 226.
Gas burners, 22.
Gas ranges, 21.
Gelatin, 99.

recipes for (see Index to Recipes) ,
Germs, carriers of, 12.

helpful, 69.

in dust, 11.

Glasses, table, filling of, 28.
Glucose, 177.
Good beef, marks of, 78.
Graham flour, 117.
Grain, 55, 115.
Granulated sugar, 177.
Grape sugar, 177.
Gravies, 93.

Grease spots, removal of, 14.
Green vegetables, cooking of, 44.
Grilling (see Broiling), 83.
Grinding and bolting, 116.

Hair, covering of, when cooking, 9.

Ham, 79.

Hamburg steak, 89.

Hands, care of, when cooking, 9.

Hard candies, 178.

Hard water, 35.

Hardwood floors and stairs, cleaning

of, 12.

Heart of beef, 80.
Heat as an agent to baking powder,

125.

Hind quarter, beef, 79.
lamb or mutton, 81.
Hind shin, beef, 80.
Home maker, the, 221.
Home making, 201.

Home table, planning of meals for, 162.
Honey, 177.

Hot-water faucet, improper use of, 36.
House furnishing, 201.

Ice cream (see also Ices, Sherbets, In-
dex to Recipes) , 163.

recipes for (see Index to Recipes) .
Ices, water (see also Sherbets, Index
to Recipes) .

freezing of, 163.
Infection, 187.
Intestinal juice, 183.
Invalid cookery, 153.

recipes for, 153-158.
Irish moss (see Index to Recipes).
Iron-rust stains, to remove, 16.
Ironing, 196.

Jars, filling of, 216.

Jellies, 172 (see also Gelatin).

recipes for (see Index to Recipes) .

use of gelatin in, 99.
Jelly (see Jellies).
Junket, 63.

Keeping a fire overnight, 21.
Kerosene lamps, 19.
Kidneys (beef), 80.
Kindling, 20.
Kitchen, 9.
Knives, care of, 30.

placing of, 25.

scouring of, 31.

Labor-saving devices, 222.
Lacteals, 184.
Lactose, 177.
Lamb, 78, 81.

recipes for (see Index to Recipes).
Lamps, kerosene, 19.

INDEX

245

Lard, leaf, 113.
Laundering, 194.
Leaves as vegetables, 44.
Leg of lamb or mutton, 81.
Lemon juice, use of, in stains, 16.
Lettuce, 149.

Liquid and flour for doughs and bat-
ters, proportion of, 123.
Liquid diet, 153.
Liquid yeast, 118.
Liquids for bread making, 119.

temperature of, for yeast, 119.
Little-neck clams, 108.
Liver, 80.

Living, cost of, 208.
Loaf sugar, 177.
Lobsters, 110.

recipes for (see Index to Recipes) .
Loin of mutton or lamb, 81.
Luncheons, 205.

Manners, table, 28.
Marmalades, 175.

recipes for (see Index to Recipes).
Measurements, table of, 33.
Meat, 78.
boiling, 91.

meats for, 80.
salt or smoked meats, 92.
braising, 91.
broiling or grilling, 88.
care of, 81.
cooking of, 82.
cuts of (see plates facing pp. 76,

77,84, 85,92,93).
experiments with, 81.
food value of, 78.
gravies for, 85, 93.
hamburg steak, 89.
pan-broiled chops, 89.
roasting, 90.

meats for (see Meat, cuts of,

also Roasts), 79.
stewing, 87.
Menu work, 162, 208.

breakfast menus, with cost, 209.
essentials in successful planning

for home table, 208.
luncheon menus, with cost, 211.

planning of meals in, 162.
reference books for, 162.
relation of food value to expendi-
ture in, 162.
Microbes (see Germs) .
Middlings (wheat) , 116.
Milk, 62.

Milk products, 67, 68.
Milk sugar, 177.

recipes for milk dishes (see Index

to Recipes) .

Mineral matter in food, 61.
Moisture as an agent to baking pow-
der, 125.
Molasses, 177.

proportion of baking powder with,

126.
Mutton, 78, 81.

recipes for (see Index to Recipes).

Neck of beef, 80.

of mutton or lamb, 81.
Nursing, 185.

Oils, 112.

Oleomargarine, 67.

Onions, cooking of, 44.

Outfit for pupils in cookery classes,

10.

Oven, 131.
Ox tail, use of, 80.
Oysters, 108.

recipes for (see Index to Recipes).

Pan broiling, 83.
Pancreatic juice, 183.
Pastry, 145.

recipe for plain (see Index to

Recipes).
Pastry flour, 145.
Peaches (see Index to Recipes) .
Pears (see Index to Recipes) .
Pickles (see Index to Recipes).
Pickling, 170.
Picnic lunches, 205.
Pictures, arrangement of, in house

furnishing, 203.

246

INDEX

Pies, 146.

recipes for (see Index to Recipes) .
Plums (see Index to Recipes) .
Poisons, 189.
Pork, 79.

chops, pan-broiled (see Index to

Recipes) .

chops, sauted (see Index to Rec-
ipes) .

Potatoes (see Vegetable soups, Scal-
loped dishes) .

recipes for (see Index to Recipes).
Poultry, 95.

recipes for (see Index to Recipes) .
Powdered sugar, 177.
Prime ribs (beef), 80.
Proportions of

baking powder with flour, molas-
ses, sour milk, 126.
flour and liquid for doughs and

batters, 124.

ice and salt for freezing, 163.
ingredients for batters, 124.
ingredients for quick doughs, 123.
ingredients for yeast doughs, 123.
sugar and fruits for jellies, 173.
sugar and fruits for marmalades,

175.

sugar and fruits for sirups for can-
ning, 167.

thickening agents for liquids, 51.
Proteids, 61.
Provisions, list of, for camp cookery,

219.
Pudding sauces (see Index to Recipes) .

Quick doughs, proportions of ingre-
dients for, 120.

Raising of batters, 124.
Raising of doughs, 120.
Rattleran (beef), 80.
Refreshments for afternoon teas, 216.
Refrigerator, 15.
Rhubarb (see Index to Recipes) .
Rice (see Index to Recipes) .
Ripening of cheese, 69.
of cream, 67.

Ripening of meat, 78.
Roast beef, 83.
Roasting, 83.

definition of, 83.
Roasts :

beef cuts for, 79.

lamb cuts for, 81.

time table for roasting, 83.
Rooms as units in house furnishing,

204.

Roots as vegetables, 44.
Round, 80.

Rubbers for canning, 168.
Rump, 80.

Saddle, 81.

Sago, 52.

Salad dressings, 149.

Salads, 148.

dressings for (see Index to Recipes) .

recipes for (see Index to Recipes) .
Saliva, 183.

Salt and ice, proportions of, for freez-
ing, 163.

Salt meats, boiling of, 92.
Sandwiches, 158.

recipes for (see Index to Recipes).
Sanitation, 190.
Sauces (see Index to Recipes) .
Scalds, 188.
Scalloped dishes, 58.

recipes for (see Index to Recipes).
School gardens, 226.
School kitchen, 9.
School lunches, 205.
Scrubbing, 14.

Sea moss as a thickening agent, 52.
Seasoning, proportions of, for vegeta-
bles, 45.

Semi-solids, in diet, 153.
Service, for breakfast, etc., 26.
Serving, general rules for, 28.
Setting the table, 25.
Shellfish, 108.

Sherbets (see Index to Recipes).
Shin, 80, 85.

Shortening for pastry, 145.
Shoulder, mutton or lamb, 81.
Sides of beef, 79.

INDEX

247

Silver, cleaning of, 30.

Sink, cleaning of, 31.

Sirloin, cuts of, 80.

Sirup for canning, 167.

Skim milk, 63.

Smoked meats, boiling of, 92.

Soap, 114, 195.

Soda, caustic solution, use of, 32.

Soups (see Index to Recipes).

cream, 64.

meat, 84.
Sour cream, 67.

Sour milk, proportion of baking pow-
der with, 126.
Speck, a, to measure, 33.
Spinach, cooking of, 45.
Sponge cakes, making of, 133.
Spoonful, a, to measure, 33.
Spring lamb, 79.
Spring wheat, 116.
Stains, 16.
Stairs, 13.
Stale bread, 49.

recipes for (see Index to Recipes) .
Starch, 51, 183, 195.

recipes for (see Index to Recipes) .

suggestive topics for talks on,

54.

Station, 10.
Steak, hamburg, 89.
Steaks, 80, 83.
Steaming, 139.
Steer, 78.
Sterile water, 36.
Sterilizing, 167.
Stewing, 86.
Stews, beef cuts for, 80.

dumplings for, 139.

lamb cuts for, 81.
Sticking piece (beef), 80.
Stirring of coarse cereals while cook-
ing, 56.

Stock, soup, 85.
Stoves, 23.

suitable for camp cookery, 218.
Straining (jellies), 173.
Sucrose, 177.
Suet, 80.
Sugar, 177.
Summer vegetables, 44.

Supper table, the, 27.
Sweeping, 12.

Table, 25.

dinner, 27.
Tail, ox, use of, 80.
Tapioca, 52.
Tea and coffee, 36.

recipes for (see Index to Recipes).

stains, to remove, 16.
Teas, afternoon, 216.
Temperatures of water, 36.
Tests for

beef, 78.

butter, 68.

eggs, 71.

fat, 114.

fish, 101.

flour, 117.

lamb, 79.

lobsters, 111.

mutton, good, 78.

oven for baking, 131.

poultry, 95.

veal, 79.

vegetables, 44.
Thickening agents, 52.
Time tables for

broiling meat and fish, 83.

cooking of cereals, 56.

doughs and batters, 124.

roasting, 83.

Tinware, cleaning of, 30.
Tip of sirloin beef, 79.
Tongue, beef, 81.
Top of round, beef, 80.
Towel, hand, use of, in cooking, 9.
Tray, for the sick room, 154.

serving, the, 28.
Tripe, 80.

Trying out of fat, 113.
Tubers, 44.

Tumblers, putting of jelly into, 173.
Turkey, to select a, 95.
Turnips, cooking of, 44.

Vacuum cleaners, 224.
Veal, 79.

248

INDEX

Veal cutlets, 89.
Vegetable fats and oils, 112.
Vegetables, 42 (see also Vegetable
soups, Salads, Sandwiches).

cooking of, 44, 49.

recipes for (see Index to Recipes).

sauces for (see Index to Recipes).
Vermicelli, 54.
Villi, 184.

Waste pipe, refrigerator, care of, 15.
Water, 35, 61.

Wheat, 116.
Whey, 69.
Whitefish, 102.
White sauce, 47.
Whole wheat flour, 117.
Wicks, lamp, trimming of, 19.
Window box, 22IJ.

Windows, treatment of, in house fur-
nishing, 203.
Wrapping of sandwiches, 158.

Yeast, 117.

HOME RECIPES 249

250 HOME RECIPES

HOME RECIPES 251

252 HOME RECIPES

HOME RECIPES 253

254 HOME RECIPES

HOME RECIPES 255

256 HOME RECIPES

D b/ I,

2608 7(

WON