BBIBMiBi
TWENTY LESSONS
IN DOMESTIC
MARIAN
D
COT-E
FISHER
GIFT OF
M. Peixotto
Jessica B. Peixotto
APR 14 1919
Twenty Lessons in
Domestic Science
A Condensed Home Study Course
Marketing : Food Principals
Functions of Food
Methods of Cooking
Glossary of Usual Culinary Terms
Pronunciations and Definitions, Etc.
PRICE $2.00
MARIAN COLE FISHER
formerly of
St. Paul Institute of Arts and Science
Ghautauqua Lecturer
Copyright 1916
Marian Cole Fisher
Index To The Lessons
INTRODUCTORY
Marketing (family budget,)
LESSON I
LESSON II
Rations
Important Equivalents to Memorize ,
Directions for Measures , -'A
::' 7
7-8-9
: 10
FUNCTION OF FOODS
Assimilation 14
Composition of Food Materials (Diagrams)
. 15 to 27-30
Classification of Foods as Organic and in-
organic . . ... ... 13
Dietary Standards V . . . . . 29
Food Principles . '. . . . .1 . ,. 12
Function of Food .11
Function and uses of Food (Diagram) . 28
LEAVENING AGENTS
Advantages of Baking Powder . .
Acid Phosphate .
Acid Substance, The . . ' . .
Alum .- .
Ammonium Carbonate . ...
Baking Powder a Necessity '. . .
Cost of Baking Powder . . . .
Healthfulness of the Residues .
How to Measure
Ingredients of Baking Powder Soda, The
Leavening Agents . ...
Magnesium Carbonate . . . .
Other Substances Necessary . . ,
Properly Balanced Action
Self -Rising Flour . . . ., .
Sources of Carbon Dioxide . . .
Starch
Tartaric Acid and Cream of Tartar
Use of Baking Powder . . . ..
White of Eggs . . . || . .
Recipes
Bran Bread
Boston Brown Bread
Buttermilk Biscuit . .
Calumet Dumplings . . *
Colonial Bread ....
Dainty Doughnuts
Dainty Muffins ....
Dutch Apple Bread, (American Style)
32
34
33
34
33
31
37
37
31
32
31
33
33
37
38
32
35
34
31
36
41
40
41
44
40
39
41
42
387338
INDEX TO THE LESSONS, Continued
LESSON II, Continued-
Kindergarten Ginger Bread . ,
Maple Rolls .... .
Marian's Bread Crumb Griddle Cakes
Perfect Corn Bread . .
Scotch Scones . . ". V .-
Strawberry Shortcake
Twin Biscuit f . . .
Waffles
LESSON III
LESSON IV
LESSON V
LESSON VI
CAKES AND THEIR PROCESS
Recipes
Bride's Cake ......
Devil's Food . ...
Eggless Cookies
English Rocks
Fisher Velvet Cake
Icings . . . .
Hot Water Sponge Cake ....
One Egg Cake
Snow Cake
Cakes and Their Process ....
YEAST BREAD .
Recipes
Apfel-Kuchen . . ...
Norwegian Rye Bread ....
Roll Dough
Salt Rising Bread
Shamrocks
White Bread
MILK AND EGGS
Custard, (Cooking School)
Custard, Baked, (Country Style) .
Eggs .
Fried Eggs . v %
Hard Cooked Eggs .
Kitchenette Plan .....
Milk ........
Poached Eggs
Puff Omelet . . . .
Soft Cooked Eggs ...
Bunny . v
Cottage Cheese
Kase Kuchen
Toasted Cheese
Welsh Rarebit
CHEESE
Recipes
39
43
39
40
43
43
42
40
49
49
50
50
48
50
48
47
48
45-47
51
53
54
53
54
53
52
57
56
55
56
56
58
55
57
57
55
60
59
59
60
60
INDEX TO THE LESSONS, Continued
LESSON VII
LESSON VIII
FISH
LESSON IX-
LESSON X
LESSON XI
Fish .
Fish Accompaniments
Fish Chowder
MEATS .
Recipes
Bread Dressing for Fowl .
Braised Soup Meat .
Cider Sauce ....
Chili Con Carne . . V
Hungarian Goulash .
Meat Loaf
Mexican Kound Steak
Mutton Curry ....
Proper Method of Broiling Steak
Soup Stock of Fresh Meat
Soup Stock of Left Overs
Standard Beef Cuts .
Standard Mutton Cuts
Veal Soup Piquant . . ,-
VEGETABLES
Vegetables
Vegetables Classification
POTATOES
Potatoes, Mashed .
Potatoes, Au Gratin .
Potatoes, O'Brien v V.
Potatoes, Riced . :. v; / .
Potatoes, Souffle . . ,
Vegetables, Starchy .
RICE
Rice
Recipes
Rice Boiled No. 1 . . .
Rice Boiled No. 2 . . . .
Rice, Spanish .. .
Hominy
Hominy With Tomatoes Au Gratin
Hominy Fritters
Hominy, How to Cook Dry
Italian Paste
Grits Blocks
61-62-63
64
63
65
71
69
68
68
66
68
66
69
67
. 69
V 70
71
-.' 71
70
72
72
73
74
73
73
74
73
75
75
75
76
76
77
77
77
76
77
LESSON XII VEGETABLES CONTAINING NITROGEN AND
STARCH
Recipes
Baked Beans with Tomatoes .... 78
Stewed Lentils 78
INDEX TO THE LESSONS, Continued
LESSON XIII
VEGETABLES, GREEN AND SUCCULENT 79
SALAD PLANTS .
. . . 79
LESSON XIV-
EDIBLE WEEDS
. . 81
LESSON XV-
HERBS
82
How to Preserve
83
Mixed
83
Seasoning Powder
. . . 83
LESSON XVI-
CONDIMENTS
. 84-85
LESSON XVII
FRUITS
86
Fruit Jelly
87
Preserving Hints . .
86
LESSON XVIII-
MISCELLANEOUS RECIPES
SIMPLIFIED
Tartar Sauce ....
. . . 88
French Dressing
88
German Cream Salad Dressing
88
Salad Dressing ....
88
Recipes for Sauce (Standardized)
. . 89
Drawn Butter Unsweetened .
. . . 89
Egg Sauce
. . . 89
English Drawn Butter
. . . 89
Horse Radish Sauce .
. . . 89
Cheese Sauce to Serve with Fish
89
Drawn Butter with Sugar
89
Cream Sauces ....
. . 90
LESSON XIX-
BEVERAGES
. 91-92-93
LESSON XX-
EQUIPMENT OF KITCHEN . 94
China Closet and Cupboards .
. . . 94
Dish Washing ....
98
Gas Range
. . 95
Kitchen Floor ....
. . . 94
Lighting and Ventilation
. . . 95
Pantry
. . . 94
Refrigerator
. . . 95
Sink
94
System
. . . 96
Wheel Tray ....
94
Utensils for Kitchen .
97
Utensils for Preparation of Food
97
Ordinary Vessels and Pans for Use
on Range
and Oven ....
97
APPENDIX
Don 'ts for Housekeepers .
100
United States Bulletins .
. . . 99
Hints for the Housewife .
. 101
Reference Tables
. 102-103
Pronunciations and Definitions
. . 104-108
INTRODUCTORY
MARKETING
(Family Budget)
System must be used in directing the marketing for the family.
One essential to proper marketing is a family budget. The budget
for food must be subdivided to establish just how much money can be
expended for various provisions. In this respect the value of the knowl-
edge of a balanced ration is apparent. Without such knowledge the dis-
penser of the budget is like a ship without a rudder.
The family in moderate circumstances with a smaller budget must
figure more closely than those in affluence; the family in poor circum-
stances can more easily and properly provide for the family needs by
keeping a budget. In fact, the latter has greater need of a budget for
expenses than the former.
Certain days should be marked as days for purchase of certain pro-
visions. This may be determined by local markets.
The writer has not found the PARCELS POST altogether a satis-
factory method of procuring produce your local merchants who are,
perchance, your neighbors, will feel a more intimate need for providing
the quality commensurate with price than someone fifty or one hundred
and fifty miles away, to whom you cannot return undesirable merchandise.
There is no food problem so complex as scientific marketing, com-
plex because so many elements enter into a day's dietary.
BALANCED RATION
Always bear one thing in mind, the necessity of a ration which will
provide necessary combinations to appease hunger, to furnish warmth,
energy and tissue building material as well as to please the palate and the
eye.
However, too much attention is often given to pleasing the palate
rather than to furnishing nutrition. In planning each meal the bulky
starchy foods predominate in quantity, the proteins second, fats and
sweets third, while there should be sufficient liquid to act as a dissolving
and distributing agent.
METHODS OF COOKING
Baking : Cooking by hot air confined in an oven.
Slow Oven : Temperature is about 250 to 300 degrees Fahr.
Moderate Oven : Temperature is about 350 to 400 degrees Fahr.
Hot Oven : Temperature is 400 to 450 degrees Fahr.
Very Hot Oven : Temperature is 450 to 550 degrees Fahr.
Broiling : Is applying intense heat by means of open fire to sear the
surfaces of fish or meat, then reducing heat until food is cooked. Tem-
perature is 375 to 400 degrees Fahr.
Boiling : Cooking food in water at 212 degrees Fahr.
Liquids, heavier than plain water, reach a heat greater than 212 degrees Fahr.,
which is greatest heat of boiling water. Water heavily salted reaches more than
212 degrees.
Milk boils at 214 degrees Fahr.
Milk scalds at 196 degrees Fahr. when in double boiler.
Milk is pasteurized at 165 degrees Fahr., holding at that temperature twenty
minutes.
Milk is sterilized at 212 degrees Fahr., holding that temperature half an hour.
Simmering : Cooking food in water below boiling point or about 185
degrees Fahr.
Braising: Cooking food in slow oven with moisture surrounding
food in the pan.
Stewing : Cooking at 186 degrees Fahr.
Poaching : Cooking at 160-180 degrees Fahr.
Frying : Cooking in deep fats or oils :
First. Fat should be hot enough to prevent article absorbing it.
Second. Fat should entirely submerge the article.
Third. Article should not be wet or very cold.
Fourth. Some food requires special protection of egg and crumbs
to prevent breaking apart or absorbing fat.
Fifth. All foods, after frying, should be drained on unglazed paper
to eliminate superfluous fat.
Vegetable Oils are better for frying than lard or other animal fats,
as they do not burn at as low a temperature and are not as readily ab-
sorbed by the food.
Batters and Doughs are the usual forms in which flour is used.
Thin Batter : One measure of liquid plus one and one-half measure
of flour.
Very Thin Batter : One measure of liquid to one measure of flour.
Drop Dough : One measure of liquid to two measures of flour.
8
METHODS OF COOKING
Stiff Dough : One measure of liquid to three measures of flour.
Leavening : Leavening other than yeast or baking powder is pro-
duced when SODA is added to neutralize the acid of SOUR MILK or
MOLASSES. The gas thus formed is not as easily controlled, nor is it
sufficient for the amount of flour which would be required to complete a
mixture. Caution must be observed, therefore, in the combination of
soda with such acids as are found in sour milk and molasses, not to use
too much soda. The rule is to use just enough soda to neutralize the acid,
then use one-half as much baking powder (CALUMET) as the same
recipe would demand when made with sweet milk. The sweeter molasses
and syrups do not require nearly as much soda as the black molasses.
The sweeter or fresh buttermilk and the just turned milk do not require
nearly as much soda as the longer standing buttermilk and the com-
pletely soured milk.
Rule for Use of Soda: One level teaspoon soda to two cups com-
pletely soured milk.
One-half level teaspoon soda to two cups just turned milk.
One level teaspoon soda to one cup dark molasses.
Rule for Use of Baking Powder: One level teaspoon of baking
powder to each level cup of pastry flour in bread or cake making.
One and one-half level teaspoon of baking powder to each level cup
of bread flour.
The teaspoon rounded or struck off on the edge of the can equals
two level teaspoons and is more easily measured off by busy cooks than
by leveling and then dividing.
To level a teaspoon, draw a knife over edges.
Important Equivalents to Memorize
1 quart flour (about) is equivalent to 1 pound avoirdupois.
1 pint sugar (about) is equivalent to 1 pound avoirdupois.
1 pint butter (about) is equivalent to 1 pound avoirdupois.
1 quart is equivalent to 4 cups, liquid measure.
1 pint is equivalent to 2 cups, liquid measure.
y 2 Pint is equivalent to 1 cup, liquid measure.
1 cup is equivalent to 2 gills.
2 gills are equivalent to 8 fluid ounces.
16 level tablespoons are equivalent to 1 cup liquid measure.
8 level tablespoons are equivalent to % cup liquid measure.
4 level tablespoons are equivalent to % cup liquid measure.
1 level tablespoon is equivalent to 3 level teaspoonfuls.
2 level tablespoons sugar are equivalent to 1 ounce avoirdupois.
2 level tablespoons butter are equivalent to 1 ounce avoirdupois.
4 level tablespoons cocoa or flour is equivalent to 1 ounce avoirdupois.
2 level tablespoons liquid is equivalent to 1 ounce avoirdupois.
3 level teaspoons are equivalent to 1 tablespoonful.
2 level teaspoons are equivalent to 1 dessertspoonful.
1 square of chocolate is equivalent to 1 ounce of chocolate.
1 square of grated chocolate is equivalent to 4 level tablespoons of chocolate.
9 or 10 eggs, depending upon size, are equivalent to 1 pound.
1 lemon, juice of, is equivalent to about 4 tablespoons.
1 cup of egg white is equivalent to about 8 egg whites.
1 cup of egg yolk is equivalent to about 12 egg yolks.
1 cup of shelled nuts is equivalent to about 4 ounces.
Measures are always level, unless otherwise stated.
Directions for Measuring
Dip the spoon into the materials and strike off with straight edge of a knife.
In measuring butter, lard or margarine, pack the cup or spoon closely and
strike off with the straight edge of a knife.
In measuring flour in the cup measure, tap the measure lightly to insure
against unfilled spaces.
To measure % teaspoon divide a level teaspoonful lengthwise.
To measure % teaspoon divide the half teaspoon once crosswise.
A heaping measure, whether spoonful or cupful, means all the measure
will hold.
A teaspoon dipped full and drawn under the side of the can of CALUMET
Baking Powder gives practically a teaspoon and a half. This is a quick method
to measure the one and one-half teaspoon to each cup of flour in making breads,
biscuit, muffins, etc.
In measuring CALUMET for cakes, dip the teaspoon full and level with a
knife, one teaspoonful for each cupful of sifted flour.
The measuring cups for kitchen use vary in size. Most of the glass and
aluminum are the half pint liquid measure. The half pint dry measuring cup,
which is not easily distinguished, hold two level tablespoonfuls more than the
liquid measure.
The half pint based on the dry pint measure was the original measuring cup
for kitchen use. But manufacturers are now generally making the kitchen
measuring cup to conform to the United States Bureau of Standards, standard
liquid measure. The small difference between the liquid and dry measure carries
little effect in the making of breads and cakes, so long as the several ingredients
are measured in the same size cup to insure proper proportions.
10
Lesson Number One
The Function of Food
Hutchinson defines food as " anything which, when taken into the
body, is capable of repairing its waste, or of furnishing it with material
from which to produce heat for nervous and muscular work. ' '
The two main functions of food are to provide warmth and energy,
and to build tissue or repair waste. Energy includes muscular and nerve
strength.
Certain foods provide energy but cannot rebuild tissues, while
others provide energy and rebuild as well; nevertheless, some mis-
guided housewives work on the principle that "a merciful Providence
fashioned us ' holler ' " and simply provide for filling this "holler" with-
out reference to the real function of food. Food, therefore, must be
selected with care, and a well-balanced ration must be the housewife's
study.
In this connection, three aspects at once present themselves for our
consideration, viz.: the physiological, the economical and the moral.
Vegetarians defend their theory of living with the plea that their prac-
tice is conducive to a healthier and longer life and to a better moral
temperament tnan the use of a mixed diet; that it is less costly to the
state and to the individual ; and that the slaughter of animals for food is
inhuman. However much weight their arguments may bear upon the
individual, there are always present the habits which mankind has ac-
quired and which enter largely into, or are controlled by, our pursuits
as a whole.
We come now to the relation of food to the human system as to its
assimilation and digestion. The kitchen is the chemical laboratory in
which our food is converted from its crude state to a condition that is
at once suitable and palatable.
The application of heat to various foods affects differently their
condition for easy assimilation by the digestive system. Heat, when ap-
plied to meat, partially coagulates some of the proteins contained therein,
thus rendering them less easy to assimilate, but on the other hand heat
and moisture convert the insoluble connective tissues into soluble gelatin
and thus the fibers are made easier of digestion. At the same time cook-
ing kills disease germs, and parasites which are sometimes present.
COOKING is also of great importance in facilitating the digestion
of vegetable foods. The action of heat and moisture breaks down the
cellulose, bursts the starch grains and allows the digestive fluids to act
more freely.
APPLICATION OF HEAT: After the ambitious young house-
wife has labored conscientiously to prepare for the oven her various pies,
cakes and breads, observing accurate measure, proper consistency and
careful mixing, she is often at a loss as to why her efforts have resulted in
dismal failure or perhaps only a near success.
11
LESSON No. 1 Domestic Science
Such disappointment is nearly always caused through ignorance of
the proper application of heat to the different articles to be baked. The
following general rules will assist in securing the proper results.
Do not hurry the baking of bread, cakes or pies. Flour contains
much starch, which must be thoroughly cooked, for the digestion or as-
similation of raw or uncooked starch is comparatively slow and difficult.
Have the oven at moderate heat to start the baking of these articles. It
is also well to know that if the loaf of yeast bread is not well baked in the
center, the yeast germ or plant, given the warmth and moisture of the
digestive apparatus, will resume its work of fermentation, thus causing
serious digestive inconvenience.
The medium loaf of bread requires about forty-five minutes.
Fruit pies should bake half an hour at least. Small tea biscuits
require from ten to twelve minutes. Cake should not be allowed to
brown until the mixture has risen to its full height, and is not ready to
be taken from the oven until the surface near the center of the cake will
spring back under a slight pressure of the finger.
Fruit pies have an annoying habit of leaking juice when not prop-
erly put together. No such difficulty will be experienced if three level
tablespoons of flour are mixed well with the sugar that is used for each
pie. A final precaution is to moiston the rim or edge of the under pastry
before pressing the upper one closely to it.
Food Principles
For convenience, food is divided in five classes: "Water, Protein,
Fats, Carbohydrates, and Mineral Matter.
WATER ranks next to air as an essential to life. We will treat it
only in its relation to food preparation.
Uses: We have constant use for water in the body. It quenches
thirst; it aids in regulating body temperature; it aids digestion since it
forms a part of all digestive secretions of the body and acts as a solvent,
dissolving most substances and reducing them to a condition to be used
in the body; it acts as a carrier; it enters into the formation of blood
which carries building material to the various parts of the system, and
it also carries off waste. Water constitutes about 65 per cent of the body.
The necessity for a clean sanitary source of water supply cannot be
too strongly urged. If any uncertainty exists in regard to the water
for food purposes it should be analyzed. Impure water cannot be always
detected by color, taste or smell. Boiling will purify most water by de-
stroying the bacteria, but boiling also changes its taste by removing
mineral salts and dissolved gases. After water is boiled, pouring from
one vessel to another, holding one considerably above the other, will
restore some of the oxygen which has been driven out by boiling process.
CAUTIONS IN THE USE OF WATER: Do not use water left
standing in open vessels. Use freshly boiled water for tea, coffee and
cocoa. Keep kettles free from lime deposit that accumulates in the
bottom.
12
Domestic Science LESSON No. 1
Classification of Foods as Organic and Inorganic
(A) Organic foods are of animal and vegetable origin and include :
1. Proteins such as
a Albumen ; b Casein ; c Fibrin ; d Gelatin ; e Extractives ; f Gluten ; g Legumin.
Protein contains nitrogen. It is a muscle builder and is the food con-
stituent that makes and repairs tissue. Foods rich in protein are lean
meat, dried peas, beans, lentils, milk and cheese. Gelatin is not a real
protein, and is not of such great food value. Protein like carbohyrates
and fats, is capable of furnishing warmth and energy to the body.
2. Carbohydrates such as
Starch: Cereals, potatoes, roots. )
Sugar: Cane, beet, fruit sugars. > Vegetable carbohydrates
Cellulose : Fruit and vegetable fiber. )
Glycogen or animal starch ) Animal carboh ^^
Milk Sugar )
CARBOHYDRATES give heat and energy.
Foods rich in carbohydrates include the starchy vegetables, as po-
tatoes, cereals and their products, as flours, macaroni, spaghetti, noodles,
breads, muffins, cake, biscuit, crackers, cornstarch and cereal puddings,
etc., also tapioca, bananas and cocoa. Carbohydrates include the sweets,
as cakes, icings, candies, preserves, jelly, rich breads, cookies, sweet pud-
dings, stewed fruit, honey, syrups and sugary foods.
3. Fats or reserve-force foods are constituents of meats and fish,
cream, butter, margarine, cream soup, cheese, olive, cottonseed and nut
oils, ripe olives, nuts, rich pastry, suet pudding, fritters, all foods cooked
in fats or oils, chocolate.
Fats like carbohydrates are valuable foods in that they produce
warmth or energy. Weight for weight, fats produce 214 times the heat
produced by carbohydrates or proteins.
(B) Inorganic foods include :
4. Mineral matter found in the ash of foods, consists of com-
pounds of sodium, lime, iron, potash, sulphur, phosphorous. They are
found principally in cereals, milk, meat, fish, fruit and vegetables, and in
solution in water.
5. Water does not give heat or energy, but is useful in tissue build-
ing. The controlled evaporation of water from the body keeps it at a
uniform temperature. Even solid foods contain large amounts of water.
Mineral salts and water enter into the composition of all tissues of
the body.
13
LESSON No. 1 Domestic Science
ASSIMILATION
"THE IDEAL DIET is that combination of food which, while im-
posing the least burden upon the body, supplies it with exactly sufficient
material to meet its wants. ' ' ( Schuster. )
The man weighing 160 pounds and doing a moderate amount of
muscular work requires the following amounts of food :
Three to five ounces of protein and sufficient carbohydrates and fat
combined to produce 3,000 to 3,500 Calories. In this connection it may
be stated that the food is ultimately burned in the body. This burning
takes place slowly, and is known as oxidation.*
3,500 Calories is about equivalent to the amount of heat produced by
burning a pound of coal.
The problem of a proper diet must be laid out along the lines above
indicated. But the matter is far more complicated than would appear.
Many other things must be considered. The proteins found in different
foods, are not all the same. The casein of milk is different from the
albumen of the egg. Experiments have shown that some proteids are
more completely digested than others, and only the amount digested is of
food value.
Then again different people have what are called idiosyncrasies,
peculiar physical conditions precluding the use of foods common to the
majority, though otherwise the person is physically normal. In catering
to these peculiarities, or to preference in tastes, we must all the more bear
in mind the necessity of proper amounts of the different food materials,
protein, carbohydrates and fat.
THE DIGESTIBILITY OF FOODS as placed by Atwater is, viz. :
1st. The protein of ordinary animal foods may be readily and
completely digested.
2nd. The protein of vegetable foods is much less easily digested
than that of animal foods.
3rd. Animal fats are not as easily digested as vegetable oils.
4th. Sugar and starch furnish heat and energy quickly.
5th. Animal foods contain more proteins than vegetable foods and
are more easily digested.
A diet of animal food leaves very little undigested matter.
*A Calorie is the amount of heat required to raise the temperature of one kilo-
pram of water 1 centigrade or 1 pound of water 4 Fahr.
14
Domestic Science
LESSON No. 1
The following cuts made from charts by C. P. Langworthy of the
U. S. Dept. of Agriculture, show graphically the amount of water, pro-
tein, fat, carbohydrates and mineral matter in some common foods.
US-Deportment of Agriculture
Office of Experiment Stations
A.C.lrues Director
Prepared by
I
I
Expert in Chargeof Nutrition Invasions
COMPOSITION OF FOOD MATERIALS*
omul
Fat Carbohydrates A*K
.roe Value
WHOLE MILK
SKIM MILK
Fat-AO
Ash:0.
ater:87.0
FVx>tein:3.3 Fat:03,
Ash:0.
5.0 Carboh>clrales:5.1
D D
FUEL vAuit:310 CALORIES PCK POUND FUEL VALUE :1'65 CAumcs KR FOUND
BUTTERMILK
CREAM
FuEL VAUKJ60 CALOWKS POUWO FuBL VMLUE.-865 CALORICS Pf*
15
LESSON No. 1
Domestic Science
US. Department of Agriculture
tperiment Stations
AjQTrut i Director
FVepared by
CfTLANGWORW
Expert m Charge of Nutrition Ir
COMPOSITION OF FOOD MATERIALS*
noun 1M3 psp RSSSS rnrm
Ash-.U
Ftltt VAUJEOF
WHOLE EGO
700
Fuet VALUtOFYOUO
1G08 CALORICS
PCR POUND
O.6
FUEL VALUt OF WHITE*
I
2 65 CALORICS
PCR POUND
CREAM CHEESE
COTTAGE CHEE4E
.-20.9
1950 CALORICS PET? POUND
CALORICS PC* POUND
16
Domestic Science
LESSON No. 1
U&Deportment of Agriculture
Of&W Expend Siotwi
A.C.Truet Director
rVejxi'eJ by
C.PLANGWORTHY
Expert Chorgeof Nutrition KnaUjtfaM
COMPOSITION OF FOOD MATERIALS.
fTTTTm fel Value
DUID _
fVdein Fat Carbohydwtw Ash
LAMB CHOP
EOBLE PORTION
Water
1000 Calories
PORK CHOP
EDBLC PORTION
SMOKED HAM
EDIBLE PORTION
154-0 CALORIES
PER POUND
BEEP STEAK
COBLE PORTION
FUEL
VALUE
1940 CALORIES
PER POUND
DRIED BEEF
EDBLE PORTION
:30.0
17
LESSON No. 1
Domestic Science
r U.S.D0portment of Agriculture
Office of Experiment Stations
A.C.True: Director
Prepared by
C.PLANGWORTHY
Expert in Charge of Nutrition IwesUgationsi
COMPOSITION OF FOOD MATERIALS.
Illllii t832l te-r&s^ NVWVVl Illlim .Fuel Value
Prtten
COD
Lean Fish
Fat Carbohydrate* Ash
FUEL VALUE:
(ater:82.6
rmrm
Water
Calories
SALT COD
325 CALORIES PERP0UND
Fh>tein:15.8
atiA . Water:86.
Carbohydrates:
FUEL
Waten53.
OYSTER
4-10 CALORIES PER POUND
Protein:21.
Fat:.
I
FUEL VALUE;
R-otefn:6.2
at:1.2
h:.0
MACKEREL
Fat Rsh
Water: 73.
FVotein:l8.
FUEL VALUED FUEL VALUE:
1355 CALORIES PER POUND 6^5 CALORIES PER POUND
18
Domestic Science
LESSON No. 1
US. Deportment of Agriculture R-epored by
Officeof Experiment Stations CFLANGWOR-mY
A CTrue; Director Expert in Charge of Nutrition hvesUgrtionj
COMPOSITION OF FOOD MATERIALS,
flmn ^^ &$M KSS^ irnirri
Protein Fat Carbohydrate* Ash Water 1000" Calories
BACOM %
LESSON No. 1
Domestic Science
U&Oeporftnent of A$rfCufcui* FVeportrf by
Officeof Eipermt Stations C.PLANGWORTHY
ACTrv Director Expert in Charge of Nutrition hvt^
COMPOSITION OF FOOD MATERIALS; - %
Fat
Water: 10
FVotein:12
A3h:1.
ates:73A Carbohydrates
BUCKWHEAT
1800 DALOR.ES FWib10fi^;Walin 12.6 1750 CALOWES
POUND
hydrates: 73.2 ii -Ash: 2.0
FUEL VALUE
at: 20
'ater: 11.0 1600 CALORIES Water: 12
. <* Q FCH POUND
nn: 11.8
20
Domestic Science
LESSON No. 1
i US.Deportment of Agriculture Prepared by
Office of Experiment Station* OELANGWORTHY
A C.True = Director Expert in Charge of Nutrition hwtiprtiofB
COMPOSITION OF FOOD MATERIALS*
nmn ^^ ^^ i^^ nrrmi
Ajh Water
OAT
BREAKFAST FOOD
COOKED
Fuel Vatue
h. Equals
1000 Calorie*
WHOLE WHEAT BREAD
1215cALOWE5
POUND
it: 0.5
FUEL VALUE;
IHOCALDFO
PER POUND
hydrates: 115
CORK BREAD
ASH: \.J^^
CarbohydraeesTl5.8 A >
21
LESSON No. 1
Domestic Science
USDepartment of Agriculture
Office of Experiment Stations
A.CTrue: Director
--_- by
C.FLANGWORW
Expert in Charge of Nutrition Investigations
COMPOSITION OF FOOD MATERIALS,
mim
Fat Cort,ohW A*
CarbohydrAa: 100.0
STICK CANDY
Cark?hydrate8t96.5
1290 CALORIES
PER POUND
1540 CALORIES PER POOWD
22
Domestic Science
LESSON No. 1
I
US Deportment of Agriculture FVepored fay
Office of Experiment Stations CPLANGWORTHY
A.CTroes Director Expert m Charge of Nutrition hvestigotions
COMPOSITION OF FOOD MATERIALS*
Uillll BS33 E5SSS fTTTTTTt LRielVdut
Water
Proten
FUEL VALUE
385 CALORIES PER POUND
23
LESSON No. 1
Domestic Science
U&Oepcrtment of Agriculture
OffcW experiment Sttticw
A C.True: Director E*ert in Chcrgeof Nutrition hratigatkns
COMPOSITION OF FOOD MATERIALS.
nnni ^^ K^.:^ rss^t nnmi
Water
.Fat
Carbohydrate* Ash
SHELLED BEAN FRESH
FUEL VALUE
PER POUND 1600 EALDWE5 PCT POUND
STRING BEAN, GREEN.
Water: 89.
Carbohydrates:/.
CALORIES PER POUND
CORN, GREEN
E00l PORTION
Carboti2Jrates:197
FUEL ] 500 CALORIES
VALUED I
PCR POUND
at:1.1
24
Domestic Science
LESSON No. 1
Prepared by
C.FLANGWORW
Expert in Charge of Nutrition Investigations
COMPOSITION OF FOOD MATERIALS.
* laue
US Department of Agriculture
Office of Experiment Stations
A.C.True: Director
DRIED PIC
EOBLE PORTION
STRAWBERRY
EDIBLE PORTION
25
LESSON No. 1
Domestic Science
U.SDepartment of Agriculture FVpared by
Office rf Expcrinent Statons CfTLANGWORTHY
ACTrue: Director Expert in Charge of Nutrition Invwt^K^
COMPOSITION OF FOOD MATERIALS.
UJiiLi SSS3 E0gg53 E^ss rmmi fuel
Fat Carbohydrates Ash Water
GRAPES
EDIBLE; PORTION
W.
RAISINS
EDIBLE PORTION
In.Equdi
1000 C dories
CRAPE UUICE
UNTERMENTED
CALORIES
PCR POUND
1,605 CALORIES
PER POUND
CAMMED
FRUIT
Domestic Science
LESSON No. 1
U.S. Department of Agriculture
Office of Experiment Stations
A.C.True; Director
Prepared by
CrTLANGWORTHY
Expert in Charge of Nutrition Investigations
COMPOSITION OF FOOD MATERIALS*
HIED &B8& Ei%M ESS53 iTTTTm
Proton Fat Carbohydrate* Ash Water
w
Fuel Value
Sain. Equals
1000 Calories
COCOANUT
DESICCATEU
Water: 3.5
27
LESSON No. 1
Domestic Science
U S Department of Ajriculture
Office of Experiment Stations '
AC.True, Oiredor
Prepared by
CF. LANGWORTHY
Expert in charge of Nutrition Ipvestigations
FUNCTIONS AND USES OF FOOD.
CONSTITUENTS OF FOOD.
Water
EDIBLC PORTION
Flesh of meat.yolk [ Nutrients
FOOD AS PUR- 1 and white of eggs,
CHASED CONTAINS] wh eat flour etc -
REFUSE:
Bones, entrails.
shells, bran, etc,
USE OF FOOD IN THE BODY.
PROTEIN - Builds and repairs tissue
White (albumen) of eggs,
curd (casein) of milk,
lean meat.glutenofwheat.etc..
Protein
Fats
Carbohydrates
Mineral Matter Or Ash
Are stored as fat
FATS
Fat of meat, butter,
olive oil. oils of corn
.and wheat, etc.
CARBOHYDRATES -Are transformed into fat
Sugar, starch, etc.
MINERAL MATTER OR ASH Share forming bow.
Phosphates of lime. assists in digestion, etc.
potash, soda, etc
Food is that which, taken into the oo4y, builds tissueor yields energy
All serve as fuel to
yield energy in the forms
of heat and muscular
power
Domestic Science
LESSON No. 1
U.5. Department of Agriculture Prepared by
Office of Experimentations C.F. LANGWORTHY
A.CTrue, Director; Expert in charge of Nutrition Investigation*
DIETARY STANDARDS.
DIETARY STANDARD FOR MAN IN FULL VIGOR
AT MODERATE MUSCULAR WORK.
Condition considered
Protein
Energy
Grams
Calories
Food as purchased
115
3,800
Food eaten
100
3,500
food digested
95
3,200
ESTIMATED AMOUNT OF MINERAL MATTER
REQUIRED PER MAN PER DAY.
Grams Grams
Phosphoric actd(P 2 5 ) 3to4 Calcium exid 07 to 1.0
Sulphuric acid (50 3 ) 2to3.5 Magnesium oxfd 0.3 0.5
Potassium ox Id 2tb3 Iron 006 to 012
Sodium oxid 4to6 Chlorin 6 to 8
29
LESSON No. 1
Domestic Science
COMPOSITION OF FOOD MATERIALS
Kind of Food
Protein
Fat
Carbohy-
drates.
Ash.
Water
Calories
per pound
Smoked herring
Dried beef
36.4
30.0
15.8
6.6
13.2
9.1
34.6
54.3
1355
840
Peanut butter
29.3
46.5
17.1
5
2 1
2825
Cream cheese
25 9
3 7
2 4
3 8
34 2
1950
Peanut
25.8
38.6
22.4
2.0
9 2
2500
Navy bean, dry green
Salt cod . .
22.5
21.5
1.8
.3
59.6
3.5
24 7
12.6
53 5
1600
410
Cottage cheese
20.9
1.0
4.3
1.8
72
510
Beef steak
18.6
18.5
1
61 9
1130
Mackerel fresh
18.3
7.1
1 2
73 4
645
Lamp chop . ....
17.6
28.3
1
53 1
1540
Pork chop
16 9
30 1
1
52
1580
Walnut.
16.6
63.4
16 1
1 4
2 5
3285
Smoked ham
16 1
38 8
4 8
40 3
1940
Yolk of egg
16.1
33.3
* * * * * "
1 i
49 5
1608
Cod lean fish
15.8
.4
1 2
82 6
325
"Whole egg
14 8
10.5
1
73 7
700
White of egg
13.0
0.2
6
86 2
265
Wheat
12.2
1.7
73 7
1 8
10 6
1750
12.2
1.5
73.9
1.9
10 5
1750
Oat
11 8
5
69 2
30
11
1720
Toasted bread
11.5
1.6
61.2
1.7
24
1420
Chestnut
10.7
7.0
74.2
2.2
5.9
1875
Corn
10.0
4.3
73.4
1 5
10 8
1800
B uck wheat
10.0
2.2
73 2
2
12 6
1600
Whole wheat bread, oat. . .
Bacon
9.7
9.4
0.9
67.4
49.7
1.3
4.4
38.4
18 8
1140
3030
Shelled bean
9.4
0.6
29 1
2
58 9
740
White bread . .
9.2
1.3
53.1
1. 1
35.3
1215
Bice
8.0
2.0
77.0
1
12
1720
Corn bread
7.9
4.7
46.3
2 2
38 9
1205
Cocoanut (desiccated)
6.3
57.4
31.5
1 3
3 5
3125
Oyster
6.2
1.2
3.7
2.0
86 9
235
Beef suet . ....
4.7
81.8
3
13 2
3510
Dried fig
4 3
3
74.2
2 4
18 8
1475
81dm milk
3.4
0.3
5.1
0.7
90.5
165
Whole milk
3.3
4.0
5.0
7
87
310
Corn green
3 1
1 i
19.7
7
75 4
500
Macaroni, cooked
Buttermilk . . .
3.0
3
1.5
0.5
15.8
4.8
1.3
7
78.4
91
415
160
Breakfast food (cooked) . .
Raisins
2.8
2.6
0.5
3.3
11.5
76.1
0.7
3.4
84.5
14 6
285
1605
Cream . ....
2 5
18.5
4.5
5
74
865
Molasses
2.4
69.3
3.2
25.1
1290
String bean
2.3
0.3
7.4
8
89 2
195
Potato .
2.2
0.1
18.4
1.0
78 3
385
Parsnip
1 6
5
13.5
1 4
83
230
Onion
1.6
0.3
9.9
0.6
87 6
225
Grapes .
1 3
1.6
19.2
5
77 4
450
Banana
1.3
0.6
22.0
0.8
75.3
460
Canned fruit
1.1
0.1
21.1
0.5
77.2
415
Celery
1.1
3.4
1.0
94 5
85
Butter
1
85
3
11
3410
Strawberry. .
1.0
0.6
7.4
0.6
90.4
180
Apple...
4
0.5
14.0
3
84 6
290
Honey. . . .
4
81.2
0.2
18 2
1520
Grape juice
2
7 4
2
92 2
150
Olive oil
100.0
4080
Lard
100
4080
Sugar, granulated
100.0
1860
Stick candy
96 5
5
3
1785
Maple sugar .
82.8
0.9
16.3
1540
Fruit jelly
78 3
7
21
1455
30
Lesson Number Two
Leavening Agents
"The common leavening agents in use in the home are yeast and
baking powder. Yeast is a microscopic plant which, in the leavening
process, produces changes which finally result in the breaking sip of
sugars into alcohol and carbon dioxid gas. Baking powder is a mixture
of several substances which produce this same gas by chemical action.
This gas, by forming in small bubbles throughout the dough mass, light-
ens or leavens it. Carbon dioxid gas is sometimes called carbonic acid
gas. This is the gas which is present in all carbonated waters, whether
natural as in springs or artificial as in soda fountain waters. ' '
N. B. The text of this chapter is taken with the permission of the
author, Thomas G. Atkinson, from Domestic Science Text Book, Baking
Powder, A Healthful, Convenient Leavening Agent.
Baking Powder a Necessity
Baking powder has done much to lighten and decrease the hours
of labor of the housewife. It has made possible the easy and rapid
production of many new, dainty and nutritious foods. The best powder
may be purchased at a mdoerate price and the wholesomeness of the food
prepared therefrom need not be questioned. That it is a convenience
that cannot be dispensed with is appreciated most by those who use it
most intelligently.
Use of Baking Powder
The use of baking powder has become very general throughout the
United States. The Memorial of the American Baking Powder Associ-
ation presented in Congress in 1900 shows that at that time there was
produced annually baking powders of the different types, as follows :
Tons used per annum: Manufacturing concerns:
Alum, 50,000 544 Alum and alum-phosphate
Cream of tartar, 9,000 10
Phosphate, 300 1
The directions for the use of baking powder in general call for two
heaping teaspoons to a quart of flour. This amount is unnecessary with
the stronger powders, and makes a poorer instead of a better biscuit.
The housewife will obtain better results if she uses the smaller proportion
called for in the directions given by the manufacturer. With the stronger
baking powders one heaping teaspoonful to a quart of flour is a great
sufficiency. To use more than directed means to introduce an unneces-
sary amount of residue in the finished food.
How to Measure
Always measure the baking powder by the level teaspoonful. Scrape
the straight edge of a knife across the spoon, keeping the blade pressed
to the sides of the bowl. In this way you will always get the same
amount.
31
LESSON No. 2 Domestic Science
Advantages of Baking Powder
With a properly compounded baking powder, the chemical reaction
will always be the same, and any influence which it may exert upon the
flavors of the finished food will always be the same. Baking powder has
these two advantages over yeast: (1) The gas is given off at once upon
the addition of water or in the oven during the heating; (2) and the
presence of butter, lard or eggs does not hinder the chemical action.
The leavening, from whichever source, is always the result of the
same gas, carbon dioxid, and in the study of baking powder we are
interested in learning how this gas is produced by chemical action.
Sources of Carbon Dioxide
Carbon dioxid is found in nature combined chemically with many
metals, and these combinations are known as salts of carbonic acid, or
more commonly as carbonates. Those with which one is most familiar
are chalk, marble and limestone, all of which are different forms of
calcium carbonate. If any of these are heated to a very high tempera-
ture, carbon dioxid gas is set free and lime remains ; but this very high
temperature is never reached in baking. Baking soda is another car-
bonate with which all are familiar.
The Ingredients of Baking Powder Soda
Soda is the carbonate which is used at home for cooking purposes ;
it is also commonly known as saleratus, or baking soda. This is the
carbonate used almost exclusively in the manufacture of baking powder
and always named on the label as soda. It is sometimes referred to as
the alkali of the baking powder. It is a white crystalline substance of
very high purity, being as free from impurities as granulated sugar. It
is manufactured from common salt through the action of acid ammonium
carbonate.
The reaction is represented by the following equation:
NaCl plus NH 4 HC0 8 equals NaH C0 3 plus NH Cl
Salt Acid Ammonium Soda Ammonium
Carbonate Chloride
Soda, when heated, readily gives off carbon dioxid gas, and hence
may be, and often is, used in cooking without the addition of any other
substance for the purpose of leavening. The heat, however, does not
drive off all of the gas. The reaction which takes place is represented
by the following formula :
2NaHC0 3 equals Na 2 CO 8 plus H 2 plus CO,
Soda Normal sodium Water Carbon
Carbonate Dioxid
The residue of normal sodium carbonate thus left in the bread gives
it a disagreeable, alkaline taste, and also colors the bread an objectionable
yellow; hence, soda by itself is unsatisfactory for use as a leavening
agent.
32
Domestic Science LESSON No. 2
Ammonium Carbonate
Ammonium carbonate has been sometimes used as a leavening agent.
This, upon being heated, breaks up into two different gases, ammonia
gas and carbon dioxid gas. Some of the ammonia gas remains in the
bread when cooked ; therefore, its use in baking powder has been almost
entirely discontinued.
Magnesium Carbonate
Magnesium Carbonate is the only other substance at present used
for the purpose of furnishing carbon dioxid gas. The heat of the oven
is not sufficient in this case to cause all the gas to be set free. Magnesium
carbonate is a very light powder. One pound will occupy as much space
as six pounds of soda. The purpose of those who Use this ingredient
in the manufacture of baking powder is mainly to add to the bulk of
the powder and thus make the thoughtless purchaser believe she is getting
more for her money.
Other Substances Necessary
It will be seen from what has just been said, that none of these car-
bonates are, of themselves alone, satisfactory for baking purposes. Some-
thing else is necessary.
If one has ever dropped a little vinegar on some soda, he has noticed
that a gas was set free. This is carbon dioxide gas. Vinegar contains
an acid, acetic acid, and it is the action of this acid upon the soda that
sets free the gas. Any soluble acid will have this same action on soda,
hence, if we unite such an acid with the carbonate, soda, we have the
necessary substances with which to produce carbon dioxid gas.
The Acid Substance
For the making of baking powder, both acid and carbonate, how-
ever, must be dry substances, and not liquid, like acetic acid of vinegar.
The acid should also dissolve in water. There are many such dry acids,
most of them organic substances. Citric acid, the principal acid con-
tained in lemons, is one of these. Tartaric acid is another.
Beside the true acids, there are some salts which have an acid nature
and which are called acid salts. Of these, calcium acid phosphate, com-
monly called acid phosphate, is one, and potassium acid tartrate, com-
monly known as cream of tartar, is another. There are some salts which
are not acid salts (inasmuch as all of the hydrogen atoms of the acid
have been replaced by a metal) which nevertheless act as very weak
acids. The most common of these is sodium aluminum sulphate, some-
times called "Alum."
Any of these three kinds of substances, the acid, the acid salt, or
the salt with acid properties, acts upon soda and sets free carbon dioxid
gas. The action takes place almost as quickly as the "acid" or salt
dissolves. These substances just mentioned, acid phosphate, "Alum,"
tartaric acid and cream of tartar, together with the soda, are the active
33
LESSON No. 2 Domestic Science
principles in baking powder. In addition to these there is generally a
quantity of starch and sometimes dried white of egg. Soda has been
studied. The other substances must now be considered.
Tartaric Acid and Cream of Tartar
Tartaric acid is manufactured from Argol, which is the sediment
that separates out at the bottom of the wine vat during the fermenta-
tion. This substance is colored by the color from the grapes, and is a
mixture of tartaric acid, calcium tartrate, cream of tartar and all kinds
of organic impurities. This mixture is dissolved in water, precipitated
with powdered chalk and calcium chloride, filtered and then the precipi-
tated calcium tartrate is dissolved in sulphuric acid. This solution is
again filtered and treated with some decolorizing agent, such as bone
black or infusorial earth, and the subsequent clear, colorless solution
evaporated and the tartaric acid allowed to crystallize. Cream of tartar
is also obtained from the same sediment, Argol. It is decolorized by
heating with animal charcoal, filtered and recrystallized.
Acid Phosphate
Calcium Acid Phosphate is prepared from the same source as is
much of the " Phosphate," used at soda fountains. The bones from
healthy cattle are heated in large revolving cylinders until they are
thoroughly charred. In this condition the mass is black and is known as
bone black, although in reality it consists of both calcium phosphate and
charcoal. This substance is used to decolorize the juices of the cane in
the manufacture of cane sugar. In the manufacture of phosphate it is
again heated to a very high temperature whereby all charcoal is burned
off and only the calcium phosphate remains. It is then further purified,
concentrated, crystallized and dried to a white powder.
A more recent process is the manufacture of phosphate for food
purposes from phosphate rock. This material was not formerly used
on account of the great difficulty of excluding from the finished acid
phosphate the harmful impurities, fluorides, always found in the rock.
Bone phosphate is the better on this account and is always used by the
careful manufacturer of high grade baking powder.
Calcium acid phosphate for baking powder is prepared in two
degrees of fineness, powdered and granular. The granular (the acid
phosphate as found in Calumet Baking Powder is of the granular type)
is much more expensive but has the great advantage of making a baking
powder that will keep longer than one made from powdered phosphate.
"Alum"
The so-called "Alum" used in baking powder is not the alum which
is sold at the drug store by that name. The common alum of trade,
which is also used as medicine, contains potassium, an element that is
toxic in very small quantities, and water of crystallization ; it is, in fact,
34
Domestic Science LESSON No. 2
potassium aluminum sulphate, combined with water of crystallization,
K AL (S0 4 ) 2 12 (H 2 0). The so-called "alum" of baking powder is a
different thing and is more properly named sodium aluminum sulphate,
being a mixture of sodium sulphate and aluminum sulphate, both of them
harmless and non-toxic. It contains neither potassium nor water of
crystallization. The term alum has been used for this article on baking
powder labels at the request of some food commissioners who felt that
this word would be better understood by the common people as showing
in a general way the character of the substance. Unfortunately, it has
had the very different effect of misleading the public into the
erroneous idea that it actually is the alum of commerce and of medicine
a mistake of which certain manufacturers have not failed to take advan-
tage in decrying baking powder containing alum.
It is prepared by mixing solutions of two sulphates, sodium sulphate
and aluminum sulphate, concentrating the mixture and fusing the result-
ing dried mass. This leaves a mixture which for our present purposes
we may designate by the formula :
Na Al (S0 4 )
Sodium Aluminum Sulphate
There is no potassium in this substance at all, as there is in the
common alum, and no ammonia as in the less common ammonium alum.
Starch
W(
r e also find that besides the soda and the "acid," starch is used in
baking powder. This starch is corn starch of the highest grade of purity
and specially prepared for food purposes.
The starch serves three purposes, two of which play an important
part in keeping the baking powder from spoiling, while the third adds
to the efficiency of its use.
FIRST : It separates the soda from the acid or acid acting salt and
thus by mechanically separating them retards such chemical action as
could be brought about by moisture. The air always contains moisture.
This is very noticeable on rainy days, but it escapes attention in fair
weather. Not only is carbon dioxide set free when water or milk is poured
on the baking powder, but even the moisture in the air gradually causes
the change. Moisture from any source thus spoils the powder.
SECOND : Starch absorbs water and thus prevents moisture from
bringing the active ingredients in contact with each other. In this way
it aids materially in keeping the powder from spoiling. Starch is, for
these reasons, a necessary ingredient of baking powders, and most
especially necessary in the case of straight phosphate baking powders,
which, even when starch is present, deteriorate very rapidly.
THIRD: Starch also dilutes the strength of the baking powder,
so that it may be made to produce the amount of gas desired for efficiency
and for convenience in household methods of measurement.
35
LESSON No. 2 Domestic Science
The laws of a few States require that a baking powder shall produce
at least 10% of its weight of carbon dioxid gas. Almost all baking
powders are made stronger than this. The majority of those upon the
market yield 12% of gas, while the best produce between 14% and 15%.
White of Eggs
There is one ingredient mentioned above, as being sometimes used
in baking powder, which has not yet been discussed. That is Dried
White of Eggs, sometimes called egg albumen. It is prepared by drying
the white of fresh eggs at a low temperature, and then grinding to
a fine powder. Fourteen pounds of whole eggs will produce about one
pound of this dry powder. It dissolves easily in cold water and the
viscuous, egg-white nature of this solution holds the bubbles of gas as
they are set free from the baking powder. White of eggs is used by many
manufacturers of baking powder. This increases the efficiency of the
carbon dioxid gas evolved by a baking powder to an extent of 2.5%
to 3.2% when used in strong baking powders. It is extremely beneficial
in producing light biscuits when the oven temperatures are not properly
controlled or when the dough has to stand for some time before baking.
The amount of dried white of egg used in baking powders is very
small, being 15/100 of 1%. Even in this small proportion it has the
effect above mentioned. It also makes possible a simple test whereby the
freshness of baking powder may be determined, by the salesman in
testing the stock upon the retailers' shelves, by the grocer himself, or
by the housewife in the home. Both the increase in lightness and the
possibility of the test are due to the viscuous nature of the white of eggs,
whereby the bubbles of gas are imprisoned as soon as they are set free
by chemical action. This test is described by one manufacturer as
follows :
" First take an ordinary drinking glass holding one half pint, or in
other words, the quantity that is usually known in the household as l one
cupful.' All that is needed is this empty glass, which must be dry, an
ordinary teaspoon and a little water of the ordinary room temperature
(not ice water nor hot water). Place two level teaspoonfuls of the
powder in the dry glass to which add the same quantity (two teaspoon-
fuls) of water, quickly; stir rapidly for a moment (while counting five),
just long enough to thoroughly moisten the powder; remove the spoon
and watch the mixture rise. Note the action of the powder. It rises
slowly and evenly, requiring two minutes to show the full strength. If
the powder is of full strength, and you have proceeded properly the gas
released will form bubbles sufficient to half fill the glass. Caution:
Don't attempt to make the mixture rise by continued stirring, as whip-
ping or beating the mixture breaks the gas bubbles that are formed and
allows the gas to escape. Allow the powder to rise of its own strength. "
Manufacturers make the following use of this test. Whenever
complaints are made to the grocer or when goods appear to have been
stored in damp places, or too near the stove, the salesman tests the baking
36
Domestic Science LESSON No. 2
powder as above described and if it is found to have deteriorated, it is
at once exchanged for fresh goods without cost to the retailer. Without
this simple test it would be necessary to send the goods complained of
to the factory for chemical analysis. As a result of such tests by the
salesmen, deteriorated goods may be entirely removed from the market
so that the consumer will never receive a baking powder which does not
do its work perfectly. Of course, the above test cannot be made unless
the white of egg is present.
The Healthf ulness of the Residues
The healthfulness of these residues is discussed in Bulletin No. 103
of the United States Department of Agriculture, professional paper, en-
titled "Alum in Foods/' this being the decision of the Referee Board
after a long extended investigation. The members of this board were
selected by the President of the United States because their high scien-
tific knowledge, the eminent positions they occupy, and the complete
facilities for investigation at their command, were such as to render their
conclusions respect-impelling and final. The following is a quotation
from the report :
"Alum, as such, is not present in food when eaten. "
Properly Balanced Action
A study of the keeping qualities and of the speed of action has
resulted in the production of baking powders containing a combination
of two of these ' ' acids. ' ' The most notable are those containing phosphate
and "alum." The aim has been to produce a baking powder with a
correctly balanced action, giving off a proper amount of gas in the cold,
with a sufficiently large amount of gas that will only be given off on
heating the mixture in the oven, and, at the same time, a powder that will
not easily spoil. As a result of such consideration and extensive experi-
ments, baking powders have been produced superior to any made with
a single "acid" ingredient. Properly proportioned powders, of the
"phosphate-alum" type, are not only the best in keeping quality, but,
when they contain sufficient phosphate, have also the best balanced speed
of action, and insure the housewife against the dangers either of fallen
biscuits on the one hand or of biscuits, which have crusted over too
quickly to obtain the desired lightness, on the other hand.
Cost of Baking Powder
The cost of any material used for a piece of work must be figured
on the cost of that material for a single unit of the work to be done.
An example of the difference in cost of baking powder is the fol-
lowing :
37
LESSON No. 2 Domestic Science
"A" sells baking powder at fifty cents per pound and directs that
you use two heaping teaspoonfuls to the quart of flour.
* ' B ' ' sells baking powder at twenty-five cents per pound, and directs
that you use two rounded teaspoonfuls to the quart of flour.
What does it cost to leaven a quart of flour with "A V powder as
compared with that of "B's"?
Answer Four times as much.
Caution: Never use more baking powder than recommended by
the manufacturer. By following directions you will get the best results.
A baking powder that gives off nearly all of its gas in the cold, as
does a straight phosphate or a tartaric acid and a cream of tartar baking
powder, will produce a large dough biscuit before being placed in the
oven. The dough in this case is already much distended and the gluten
of the flour will not hold much more gas without breaking and allowing
the gas to escape. Practically all of the gas has been set free before it
is placed in the oven. If placed in an oven of a low temperature, any
jarring of the floor or slamming of the door of the oven is likely to cause
a fallen cake. This danger applies especially to straight phosphate and
to cream of tartar and tartaric acid powders.
Most of the widely advertised "pure cream of tartar " baking
powders contain tartaric acid.
Self-Rising Flour
Self -rising flour is nothing more than a mixture of flour and salt
with soda and an "acid" ingredient, or in other words, with ingredients
such as are used in making a baking powder. This mixing is almost
always done without any chemical control of the purity or strength cf
the ingredients or of the proportioning of the ingredients. The soda and
"acid" are purchased of the manufacturers with a formula for mixing
them. The formula is never changed no matter how much the purity
or strength of the ingredients may vary. Such a product subjects the
user thereof to every inconvenience and disappointment as to flavor and
color in the finished food, such as would result from the use of the cheap-
est baking powder, manufactured without chemical control. Inasmuch
as excessive quantities of the soda and acid are frequently added, the
housewife is also preparing food containing excessive amounts of residue,
when she uses self -rising flour.
Because of the large amount of water contained in flour, and the
lack of protection from atmospheric moisture through the use of cloth
bags as containers, the keeping qualities of the self-rising mixture are
seriously impaired.
Less baking powder is required for cake making than for biscuits,
muffins, etc., therefore self-rising flour would contain more baking
powder than should be used in the making of cakes.
38
Domestic Science LESSON No. 2
Carbohydrates
Marian's Bread Crumb Griddle Cakes
1 cup milk 1 cup flour
1 cup dry bread crumbs 1 or 2 eggs
2 teaspoons CALUMET Baking 1 teaspoon salt
Powder 2 teaspoons sugar
3 tablespoons melted shortening
Preparation: DO NOT SOAK THE BREAD CRUMBS. Break
the egg or eggs into a bowl or quart cup and beat, add all of the ingredi-
ents except the bread crumbs, and beat smooth with the egg beater. Then
add the bread and enough water or more milk to make of desired con-
sistency. By the addition of shortening to the batter, the greasing of the
griddle is avoided, eliminating the offensive odor of burning grease.
Dainty Doughnuts
1 egg % cup of sugar
y 2 cup milk 1% cups flour
1% teaspoons CALUMET Baking 1 tablespoon butter or cooking oil
Powder
Preparation : Cooking oil in which to fry ; a wire basket with a ket-
tle in which it fits is a great convenience.
Sift the flour and CALUMET three times. Beat the eggs well and
add sugar, shortening and flour and mix.
Add enough more flour to make soft dough, only stiff enough to be
handled.
With the CALUMET Baking Powder you will find that the dough-
nuts may all be cut and placed on a board or pans before beginning the
frying. This does away with the many steps between table and range.
Kindergarten Ginger Bread
4 tablespoons sugar 4 tablespoons molasses
4 tablespoons shortening 4 tablespoons milk
^ teaspoon soda 1 teaspoon CALUMET Baking
1 teaspoon ginger Powder
1 teaspoon cinnamon 1 cup flour
1 egg
Preparation : Break the egg into a quart cup or bowl and beat for
two minutes with a rotary egg beater, then add the materials, in the order
named, and beat thoroughly.
Drop into well-greased gem pans or into cake pans. Bake fifteen
minutes in moderate oven.
These are good either hot or cold.
This recipe makes about one dozen gems.
39
All measures level unless otherwise specified.
LESSON No. 2 Domestic Science
Quick Breads Carbohydrates
Boston Brown Bread
1/3 cup whole wheat or Graham % cup corn meal (yellow)
flour 1/3 cup white flour
V4 cup New Orleans molasses ^4 cup sour milk
1 egg l /2 teaspoon soda
% teaspoon salt 1 teaspoon CALUMET Baking
i/z cup seedless raisins may be Powder
added
Preparation: Beat the egg and add the molasses, milk and other
ingredients. Put into well greased brown bread cans, cover each and
place them in shallow pan with about one and one-half inches of water.
Bake in moderate oven about one and one-half hours. This recipe will
make one large loaf, or two smaller ones. .
Perfect Corn Bread
(Northern)
1 cup corn meal (yellow) % cup white flour
3/4 cup milk 1 egg
2 tablespoons melted shortening 1 tablespoon sugar
l / 2 teaspoon salt 1% teaspoons CALUMET Baking
Powder
Preparation : Sift the dry ingredients together. Beat the egg, stir
in the milk and pour into the other ingredients. Add the melted shorten-
ing and mix thoroughly by cutting batter back and forth. Pour into
baking pan, brush the top with melted shortening and bake in moderate
oven twenty-five minutes.
This recipe will make six large corn meal muffins or corn bread
sufficient for three or four people.
Waffles
2 cups flour 1% cups milk
1 tablespoon sugar V 2 teaspoon salt
1 tablespoon oil 2 teaspoons CALUMET Baking
2 eggs Powder
Preparation: Separate the eggs, placing the whites in a quart
bowl, beat very stiff with rotary beater, then add the yolks and beat again.
Then add the other materials, and mix well, using the rotary beater as
it makes the batter smooth. Cook in well-greased hot waffle irons, allow-
ing about a tablespoonful to each section of the iron.
Dust with powdered sugar and serve hot
Colonial Bread
(Whole Wheat)
2 cups whole wheat flour 1% cups sweet milk
4% teaspoons CALUMET Baking 1 cup white flour
Powder 1 teaspoon salt
% cup broken walnut or pecan 2 tablespoons sugar
meats
Preparation : Sift the dry materials, add the milk and mix with a
40
All measures level unless otherwise specified.
Domestic Science LESSON No. 2
Carbohydrates
knife. Add the nut meats. Place in well-greased bread pans. Let stand
fifteen minutes. Bake in moderate oven one hour.
When in the oven about one-half hour, turn the pan. Currants,
raisins or dates may be substituted for nut meats.
Buttermilk Biscuit
2 cups bread flour 1 cup buttermilk
1 teaspoon salt 1 teaspoon CALUMET Baking
% teaspoon soda Powder
3 tablespoons shortening
Preparation : Sift the flour with the baking powder, soda and salt.
Mix in shortening with a fork or spatula. If the buttermilk is not very
sour use proportionately less soda. Stir in the milk and do not touch the
dough with the hands until turned onto the floured board. Roll it about
one-half inch thick and cut with a medium size biscuit cutter.
Brush the tops with melted shortening and bake in moderate oven
about twelve to fifteen minutes.
This recipe will make twenty-four small or eighteen medium biscuits.
Dainty Muffins
3 cups flour 4 teaspoons CALUMET Baking
1 teaspoon salt Powder
4 tablespoons melted shortening 2 tablespoons sugar
1 egg 1*6 cups milk
Preparation : Sift the dry materials, add the milk, into which the
egg beaten slightly is added, then the melted shortening. Mix thoroughly
and quickly, cutting the dough back and forth. Drop into deep gem pans.
Brush the tops with melted shortening and bake twenty-five minutes. Half
of this recipe may be dropped as usual into the gem pans and set away
in a cool place to bake the next morning or for a later meal.
This recipe makes one dozen muffins.
Raisins may be added and in season one cup of blueberries will add
greatly to the muffins.
Bran Bread
The following recipe for a health bread was prescribed by a physi-
cian for a patient of sedentary habit. As a choice between bran and
drugs, the bran is perhaps the better of the two.
3 cups whole wheat flour 1 cup bran
3 tablespoons New Orleans Pinch of salt
molasses 1 teaspoon CALUMET Baking
1 teaspoon soda Powder
Buttermilk to make soft dough
Preparation : Stir all of the ingredients together. Bake about forty-
five minutes in a moderately hot oven. This is usually baked in a Buster
41
All measures level unless otherwise specified.
Domestic Science LESSON No. 2
Carbohydrates
Brown tin or in a tea or coffee can, that will leave little of the surface
exposed to crust over.
I would prefer to make this entirely of unsifted graham flour, as
the amount of bran would be about the same.
Twin Biscuit
2 cups flour % cup milk, more or less
a teaspoons CALUMET Baking 1 teaspoon salt
Powder 4 tablespoons lard or butterine
Preparation: Sift the flour, CALUMET and salt three or four
times. Work in the shortening with a spatula or fork. Then make a soft
dough with the milk.
Roll out half an inch thick. Brush generously with some melted
shortening. Fold over and run the rolling pin over the dough or pat
lightly together. Cut out with a fluted cooky cutter.
Brush tops with milk.
Bake ten minutes in medium hot oven. These may be prepared
some hours before baking, placed in the pans and kept in cool place
until ready to take places at the table when they may be put into the
oven.
In this way the biscuit may be served piping hot after the first
course is disposed of.
Twin biscuit are just the thing for individual strawberry short cakes,
also for serving with chicken fricassee, family style.
Dutch Apple Bread
(American Style)
2 cups flour Cinnamon and sugar
1 egg 1 cup milk
3 teaspoons CALUMET Baking 1 teaspoon salt
Powder 2 tablespoons sugar
5 tart apples 1 heaping tablespoon butter or lard
Preparation: Sift together all of the dry ingredients. Beat the
egg and add the milk. Work the shortening into the flour. Make a soft
dough with the egg and milk.
Roll out one-half inch thick and put into pan. Brush the top with
shortening. Core, peel and slice the apples, cut slices into halves and
press them overlapping into the top of the dough.
Sprinkle with cinnamon and sugar and dot with butter. Bake about
twenty-five minutes in moderate oven.
42
All measures level unless otherwise specified.
Domestic Science LESSON No. 2
Carbohydrates
Strawberry Shortcake
2 cups flour 1 teaspoon salt
3 teaspoons CALUMET Baking % cup milk (more or less)
Powder 4 tablespoons lard or butterine
Preparation: Sift the flour, CALUMET and salt three or four
times. Work in the shortening with a spatula or fork. Then make a
soft dough with the milk.
Roll out half of the dough about a quarter of an inch thick. Fit
it to a large pie pan. Brush over the top with melted shortening. Roll
out the second half the same and place on the first half.
Bake fifteen minutes in moderate oven.
Slip the shortcake when baked onto a large chop plate or platter.
With a long knife turn the upper half onto the pan. Butter and heap
with sweetened fruit, then place upper half over the fruit and sprinkle
with powdered sugar.
Scotch Scones
2 cups flour % cup dried currants
1 cup sour cream or buttermilk ^ teaspoon soda
1 teaspoon salt 2 teaspoons CALUMET Baking
2 tablespoons lard Powder
Preparation : Sift the flour, salt, soda and baking powder. Work
in the lard with a fork. Make a soft dough with the sour cream and add
the cleaned currants.
Divide into four or six parts and form in large biscuit shapes. Press
a knife handle each way across each scone.
Brush with a mixture of egg yolk and water. Dust with powdered
sugar and bake about twenty minutes in moderate oven.
Maple Rolls
2 cups flour 1 cup milk
1 teaspoon salt 3 tablespoons shortening
^ pound maple sugar 3 teaspoons CALUMET Baking
Powder
Preparation : Sift the flour, baking powder and salt. Work in the
shortening with a fork or spatula and make a dough with the milk. Roll
out as square as possible and sprinkle with the maple sugar. Brush the
further end with water and roll the pastry from you in a firm roll. Cut
off in half -inch slices, placed in greased and floured pan, brush with
melted shortening and bake fifteen minutes in moderate oven.
To prevent the syrup formed by the sugar from cooking onto the
pan, the recipe for pastry may be increased one-third. Roll out one-
third of the pastry very thin and cut rounds from it to cover bottom of
pan. Then place each slice of the roll on a round. This looks fussy, but
conserves all of the goodness as well as time and energy in cleaning
baking pan.
43
All measures level unless otherwise specified.
LESSON No. 2 Domestic Science
Carbohydrates
Calumet Dumplings
(To Steam)
1 cup sifted flour 1 teaspoon CALUMET Baking
% teaspoon salt Powder
% cup sweet milk
Preparation : Sift the flour, salt and CALUMET very thoroughly.
Add the milk a little at a time to make the dough the consistency of
biscuit dough. These may be steamed over hot water or dropped into
the soup or stew as preferred.
Take the dough up on a teaspoon which has been dipped in cold
water.
Do not allow the soup to boil rapidly after dropping in the dump-
lings as the agitation of the boiling would cause them to separate. Keep
the kettle covered while cooking the dumplings. When cooked remove
at once to hot tureen.
44
All measures level unless otherwise specified.
Lesson Number Three
Carbohydrates
Cakes and Their Process
The housewife who can serve to her family and guests dainty and
rich cakes is the envy of her less fortunate sisters, and perhaps her near
friend will exclaim, "You always do have such luck with your cakes. "
Luck may enter into the work once in a while, and sometimes, too,
a clever guess may be made as to the materials, but guesswork spells
failure more often than success.
Neither does the art of cake making consist in the possession of
numerous recipes. It depends upon certain fundamental rules and a
certain knowledge of the application of heat. Some people grasp these
things intuitively, while others have to give more thought to the subject.
For instance, eggs and their manipulation are one of the main
stumbling blocks, although each detail of cake making is important.
Eggs contain albumen, which begins to coagulate at about 134 degrees
Fahr., while flour has to be subjected to a much greater heat in order
to cook the starch. Therefore it will readily be understood that all cakes
must rise to their full extent before browning over the top or applying
heat enough to cook the flour.
A quickly effervescing baking powder is also to be avoided in the
making of cakes. If a quickly effervescing baking powder is used, it
should be held back until the cake is ready for the pan, when it should
be beaten in thoroughly and the batter immediately put into the pan
for baking. More important still is the proportion of baking powder.
Accuracy in measurement of all materials is absolutely necessary.
Every kitchen should be provided with one or two of the glass or tin
measuring cups and with them this accuracy can be obtained. Other
tools necessary for cake making are the egg whip for the white of
the egg and a rotary beater for the yolks, a wooden spoon with slotted
bowl for the creaming of butter and sugar and mixing. The large size
ordinary milk crock is superior to any other mixing bowl.
For the baking of cakes the aluminum pans with the tubes are a
little better than those without. Do not grease the sides of the cake pans.
Grease the bottom and flour the sides and bottom. A paper is necessary
for fruit loaf cakes or for any cake baked in a long sheet. Do not grease
either paper or pan, unless the paper does not entirely cover the bottom
of the pan. Then grease the uncovered bottom and corners.
Prepare the pans first, then prepare and measure all the materials
before beginning the mixing. The whites and yolks of the eggs should
be beaten separately unless the recipe specifically directs otherwise. If
the butter is cold and hard, warm the sugar slightly or add a couple of
tablespoons of hot water to the sugar. Never melt the butter. Cream the
butter and sugar thoroughly, until white and creamy.
45
LESSON No. 3 Domestic Science
Carbohydrates
In making measurements, level off the cup or spoon with a knife.
The proper proportion of baking powder is one level teaspoon for each
level cup of flour. Cakes are never as delicious made with bread flour
as with winter wheat or pastry flour. All cake recipes presuppose that
winter wheat flour is to be used. Therefore, if bread flour is used, the
measurement must be one-fifth less as bread flour takes up more moisture,
or substitute for one-third of the flour an equal amount of corn starch or
rice starch.
HIGH ALTITUDES Almost all cake recipes are compounded for
low altitude and the amount or proportion of flour depends on the alti-
tude. For instance, a cake recipe calling for two and one-half cups of
flour in ordinary altitudes would in Butte or Denver, or any point
in the mountains, require three cups, about one-fifth, more flour.
Do not use butter for greasing the pans, as there is the same objec-
tion to it as in all other forms of cooking, it burns too easily. Use
vegetable oil or lard.
Begin the baking of cakes in a low oven. As soon as the cake batta-
lias risen to its full extent, increase the heat and when well set and lightly
browned, reduce the heat if not quite baked.
The texture of a cake containing many eggs may be toughened by
too hot an oven, just the same as a puff omelet is spoiled by over cooking.
If sour milk is used, neutralize its acid with the smallest bit of soda
and use about half as much baking powder as with sweet milk.
If fruit or nuts sink to the bottom of the cake, it shows that the
batter is too thin.
An accurate unit of measure could not be established for unsifted
flour, as its density differs. That is why we always say sift the flour
once before measuring. Then add the baking powder and sift two or
three times to insure the perfect mixing of the two materials.
When cakes are properly mixed, the materials are in right propor-
tion and an efficient baking powder is used, there is no danger of the
usual activity around the house disturbing the cake or causing it to fall.
When many egg whites are required a few drops of lemon juice added
to the whites when beaten foamy will be an advantage, as the acid has
the property of keeping the air cells intact. This is particularly desir-
able in the making of meringues.
A cake is ready to take from the oven when it will spring back after
a slight pressure of the finger.
Cakes baked in shallow or layer cake pans require about one-fifth
more flour than when baked in loaf pans. A corresponding proportion of
baking powder should also be used.
Before the advent of baking powder, cakes were made without
leavening in some instances, such as fruit cakes and pound cakes, but
the habit of the people is different from that of sixty years ago ; we now
46
Domestic Science LESSON No. 3
Carbohydrates
demand that bread and cake mixtures be leavened in order that the
digestive process be not taxed by the use of heavy cakes and breads.
It is therefore advisable to add baking powder and soda to some of
the old fashioned fruit cake recipes.
Use of soda should be restricted to the amount necessary to neutral-
ize the acid of the milk or molasses. Too little carbon dioxide would be
thus generated to leaven the amount of flomr used for such mixtures,
therefore it is necessary to supply the carbon dioxide in the form of
baking powder in the proportion of half a level teaspoon to each cup of
flour, when soda is used with the acid of molasses or sour milk.
Adjusting Oven : The tendency of many ovens is to accumulate too
great heat in the upper part. It is sometimes necessary to place a
shallow pan or kettle cover on the upper rack directly over the cake.
The appearance while baking, is a guide to regulating the heat.
The cake should look raw and bubbly over the top until just as high as it
is going to be, then increase the heat slightly. The last ten minutes of
baking, the heat is usually decreased.
* *
One Egg Cake
1 egg 12/3 cups sifted flour
*4 cup butter % cup sugar
y a cup milk 1% teaspoons CALUMET Baking
3 drops flavoring extract Powder
Preparation : Sift the flour once before measuring and four times
after adding the baking powder.
Cream the butter and sugar until white and fluffy. Break the egg
without separating into the creamed butter and sugar and beat well.
Then add the milk, flour and extract and beat until smooth. This
amount will make two small layers, one small loaf or one dozen drop
cakes. Bake in moderate oven about thirty minutes.
47
All measures level -unless otherwise specified.
LESSON No. 3 Domestic Science
Carbohydrates
Snow Cake
2 egg whites 1% cups sifted pastry flour
% cup butter V 2 cup sugar
% cup milk iy 2 teaspoons CALUMET Baking
3 drops extract Powder
Preparation : Sift the flour and baking powder four times. Cream
butter and sugar. Beat the egg whites stiff and add them to the butter
and sugar. Add the milk, flour and extract and beat until smooth.
This will make two small layers or one small loaf.
Hot Water Sponge Cake
1% cups flour y 2 cup hot water
1 cup sugar 3 eggs
1% teaspoons CALUMET 3 drops flavoring extract or grated
Baking Powder rind of orange
Preparation: Sift the flour and baking powder four or five times.
Separate the eggs, beat the yolks until thick and lemon colored. Whip
the whites until stiff, then add the sugar and whip a moment more. Add
the yolks and whip again.
Sift in the flour, add extract.
Pour the hot water quickly around the bowl and as quickly whip
all ingredients together. Pour immediately into greased and floured
pans.
May be baked in layers and put together with whipped cream or
fruit or berry meringue.
This will make one medium loaf or three small layers.
Fisher Velvet Cake
2 eggs 11/3 cups flour
1/3 cup milk 2/3 cup sugar
1/3 cup butter 2 tablespoons water
11/3 teaspoons CALUMET Bak- 3 drops lemon extract
ing Powder 3 drops vanilla extract
Preparation: Sift the flour once before measuring. Measure into
the sifter, add CALUMET and sift three times; cream the butter and
sugar until frothy; beat the egg yolks until thick and lemon colored,
then beat them well into the creamed butter and sugar ; whip the whites
of the eggs until stiff, then whip into the mixture ; pour in the milk and
water, sift in flour, add the extract and beat all until smooth.
Bake in small loaf pan forty-five minutes, allowing the mixture to
rise as high as it will before browning over the top.
If baked in shallow pan or in layer pans, one-third cup of flour
should be added.
48
All measures level unless otherwise specified.
Domestic Science LESSON No. 3
Carbohydrates
Bride's Cake
(White Delicate Cake)
Whites of 6 eggs 1% cups sugar
3 cups flour y 8 cup butter
% cup milk y 2 teaspoon extract
3 teaspoons CALUMET Baking
Powder
Preparation : First prepare the pan by greasing the bottom and flour-
ing. Measure the flour which has been sifted once, then add the baking
powder and sift four times.
Cream the butter and sugar, beat the whites of the eggs until very
stiff. Add the beaten eggs to the creamed butter and sugar and mix
lightly, then add milk, flour and extract and beat vigorously.
Bake in moderate oven, not less than forty-five minutes.
Devil's Food
For custard For cake-
2 teaspoons cinnamon 2% cups sifted flour
2 teaspoons cloves % cup milk
1 teaspoon mace 2% teaspoons CALUMET Baking
6 tablespoons sugar Powder
2 teaspoons allspice 4 eggs
1 teaspoon nutmeg 1}4 cups sugar, granulated
2 squares chocolate 2/3 cup butter
6 tablespoons milk
Preparation: To make the custard put the broken chocolate into
a small bowl over hot water, add the sugar, spices and milk. Stir until
smooth when set aside to cool while mixing the cake.
Sift the flour once before measuring. Measure into the sifter, add
the CALUMET and sift three times. Cream the butter and sugar until
frothy. Beat the yolks of the eggs until thick and lemon colored, then
beat into the creamed butter and sugar. Whip the egg whites stiff and
add lightly to the mixture, pour in the milk, sift in the flour and mix
until smooth. Then beat the custard into the batter until thoroughly
mixed.
This cake baked in a loaf pan must bake about forty to forty-five
minutes and heat must be regulated so that cake will rise as high as it
will before browning over the top.
Baked in layer pans it requires one-half cup more of flour and
one-half level teaspoon of CALUMET. When baked this cake is very
smooth and rich. If baked in layers and put together with meringue
icing in which chopped nuts, raisins and figs are mixqd it is an exceed-
ingly rich cake.
49
All measures level, unless otherwise specified.
LESSON No. 3 Domestic Science
Carbohydrates
Eggless Cookies
1% cups sugar % cup lard or butter
1% cups buttermilk 4 cups flour
% teaspoon soda 2 teaspoons CALUMET Baking
Pinch of salt if lard is used Powder
Preparation: Sift the flour, baking powder and soda three times.
Work in the lard as for biscuit, add the sugar and then the buttermilk.
A little more flour may be required to make dough that will roll.
These cookies may be flavored with spices or extract if desired or
finished with a raisin or nut. This recipe makes about five dozen cookies.
English Rocks
2 cups flour 1 cup currants
% cup sugar 6 tablespoons shortening
2 teaspoons CALUMET Baking Pinch of salt
Powder 3 eggs
Preparation: Sift the flour and CALUMET four times. Work in
the shortening as for biscuit. Add the sugar and then the well-beaten
eggs. Add currants last.
Lift rough lumps of dough with a fork onto well-greased pans. They
should look rough as possible. Bake twenty minutes in moderate oven.
Plain Icing
This is the simplest form of icing and is made by beating up very
thoroughly confectioners' sugar dissolved with hot water or hot milk.
Allowing it to stand an hour before spreading it, improves the flavor.
Orange Icing
1 egg white % orange juice and rind 2% cups confectioners' sugar
Preparation: Break the white of an egg into a bowl, sift in the
sugar; grate only the extreme yellow of the orange rind and squeeze in
the juice and beat all together until thick enough to spread.
Meringue Icing
% cup water 2 tablespoons granulated sugar
1% cups granulated sugar % teaspoon CALUMET Baking
3 egg whites Powder
Preparation: Make a syrup of the first portion of sugar and the
water. Cook until it will form a crystal rope that will crack when
dropped from a spoon into ice water.
Whip two egg whites until stiff, then whip in the 2 tablespoons of
sugar and immediately whip in the CALUMET Baking Powder.
When the syrup is ready pour slowly over the meringue, whipping
up lightly. When stiff and cooling drop in the extra unbeaten white
and continue beating till right consistency to spread.
If this icing is made on a bright sunny day all of the extra egg white
will be required, but in damp heavy weather about half only may be
required. This is sufficient for two large cakes.
50
All measures level unless otherwise specified.
Lesson Number Four
Carbohydrates
Yeast Breads
YEAST, Explanatory:
In the development of yeast SUGAR is the SPUR, SALT the
BRIDLE.
Necessary conditions for the propagation of the yeast germ are
warmth and moisture product is CO 2 +C 2 H 6 0, carbon dioxid and
alcohol.
The yeast plant thrives on sugar and converted starch which is in the
flour. As it developes the process produces carbon dioxid gas, alcohol and
a lactic acid later on another change produces acetic fermentation due
to bacteria and known as souring. A tiny bit of soda may be used to
overcome this tendency. But the formation of acetic acid must be re-
garded as an accident due to carelessness. However, the tiny bit of soda
will do no harm.
Diseases of Bread. Care must be taken to insure against the devel-
opment of foreign bacteria and moulds by a sanitary cleanliness of ves-
sels and coverings with which doughs are surrounded. The conditions
which will spoil jellies and preserves and cause them to mold will pro-
duce dangerous conditions in breads and flours. Such conditions are
induced by dark and damp storage places.
When once the bread utensils are infected only a thorough over-
hauling will eradicate the fungus.
The common disease from fungus growth develops first in the center
of the loaf. The growth permeating the entire loaf, causing a stringy,
pasty condition.
COMPRESSED YEAST is skimmed from fermented rye and
pressed. Each cake of compressed yeast is estimated to contain fifty
billion yeast cells. Compressed yeast is frequently adulterated by the
addition of starch or flour.
Present day conditions make it unnecessary for the housewife to
use home-made yeast as the compressed yeast is as rapid as the best home-
made soft yeast, and far more dependable.
The dry yeasts found in the market are scientifically prepared and
as economical as those made at home.
One of the frequent faults in bread making is the use of too much
yeast.
In making rolls, rusks or buns in which eggs and shortening are
used, start the dough with a sponge.
The grain will be finer and the bread whiter if well kneaded, due
to the aeration or bringing in of oxygen to the dough. The sponge or
dough should be set away in a warm (75 degrees Fahr.) moist place
until leavened to double its bulk.
In the absence of the proof-box as used by bakers for bread raising,
a good substitute may be had in the oven of the gas range by placing
51
LESSON No. 4 Domestic Science
Carlohnjdrates
a dish of hot water under the lower shelf or rack of the oven ; the oven
is not to be heated or lighted. A cupboard is very easily arranged with
open or slatted shelves for this purpose where no gas range is in use.
A great many housewives now make use of the fireless cookers for
setting the sponge and dough to rise, but for pans of bread or rolls there
is nothing quite equal to the proofing cupboard, as it insures against
drafts and does away with the covering of the pans.
A large crock or jar is to be preferred for the setting of sponges
or doughs as the stoneware is not susceptible to varying temperature.
If fresh mashed potatoes are not at hand or convenient, one-half
cup flour, scalded, may be used. In either case the cooked starch supplies
the proper food and conditions to promote the rapid development of
the yeast plant.
Make this the basis of all yeast doughs, whether recipes call for it
or not. Less yeast is required and a much better bread or roll is the
result.
Knead yeast dough until it is full of small bubbles, discernible by
blisters over the surface of the dough.
Set to rise in warm steamy atmosphere until doubled in bulk. Roll
dough should not be mixed as stiff as bread dough.
Sponges must not be allowed to stand too long.
The sponge is ready to mix when bubbles gather on the surface and
break occasionally.
White Bread
(With Compressed Yeast)
3 quarts flour (warmed and Pinch of soda
sifted) 1 pint milk
1 pint boiling water 1 cake yeast dissolved in % cup
1 tablespoon salt water
1 heaping tablespoon lard or but- 2 tablespoons sugar
terine
Preparation: Pour the water into the milk and add the sugar
and one-third of the flour. By the time the flour is well beaten in
the temperature will be right for the dissolved yeast. Add it and
beat well, set in warm place for half an hour, then add the remainder
of the flour with the soda, shortening and salt. Knead stiff and set away
till doubled in bulk.
It may be kneaded once more before forming into loaves. There
is a little more satisfaction in individual loaves rather than in several
loaves baked in one pan.
This recipe makes four or five loaves.
If one cup of flour is scalded and added to the sponge the bread
will be ready for the oven in less time. Mashed potato has the same effect.
52
Domestic Science LESSON No. 4
Carbohydrates
Roll Dough
2V 2 cups water or milk, or both 6 cups flour
% cup sugar y 2 cup shortening
2 eggs 1 cake yeast
1 tablespoon salt 2 mashed potatoes or % cup flour
scalded
Preparation : First make a sponge with the potatoes or scalded flour
and the sugar, dissolved yeast and enough of the flour to make a stiff
batter. If compressed yeast is used the sponge will be ready in half an
hour.
Add to the sponge the egg whites and one yolk well beaten, to-
gether with the melted shortening, salt and the balance of the flour.
Knead well about five minutes, return to bowl, brush top with shorten-
ing, cover and set in warm, steamy place until double in bulk.
The dough may be worked down again without taking from bowl,
or it may then be made into desired form.
The extra egg yolk is reserved to mix with one-quarter cup of water
or milk to brush the tops of the rolls before putting them in the baking
oven.
Of flour not rich in gluten more than six cups may be required but
care must be taken to have the roll dough softer than for bread.
Shamrocks
Use recipe and method for roll dough as given above. Mold into
balls of dough slightly larger than walnuts, allowing three of these to
each well-greased gem pan.
Brush the palms with melted shortening and deftly roll each ball
of dough between the palms, dropping into the gem pans. Let them
rise in warm steamy place, and before putting in the oven brush with a
mixture of egg yolk and water. Bake in moderate oven twenty minutes.
Upon taking from the oven brush with melted shortening,
Apfel-Kuchen
(Apple Coffee Bread)
For Apfel-Kuchen use recipe and method for roll dough.
Roll the dough about one-half inch thick, place in pans, brush
plentifully with butter and sprinkle with sugar. Core, peel ard cut
into slices apples that are easily cooked tender. Cut the slices in halves
and lay them closely overlapping over the dough. Sprinkle again with
sugar and cinnamon.
When light, bake in moderate oven.
If soft winter wheat flour is used more will be required.
53
LESSON No, 4 Domestic Science
Carbohydrates
Norwegian Rye Bread
1 cake yeast 2 cups rye flour
2 cups Graham flour 1 cup molasses
1 tablespoon sugar 1 tablespoon salt
3 medium boiled and mashed po-
tatoes
Preparation: Sift the flours, salt and sugar together. Pour and
beat in well as much hot water as the flour will take up, making a stiff bat-
ter. Add the mashed potatoes and molasses; when this is luke warm
add the softened yeast. Let stand over night.
In the morning add one cup of milk or water and enough white flour
to make it right consistency.
Let stand till double in bulk. Shape into loaves ; let rise and then
bake in moderate oven one and a quarter hours.
Salt-Rising Bread
Explanatory : The leavening for salt-rising bread is established by
a process of fermentation which is set up in the flour and water or flour
and milk. Bacteria plays an important part in this process, and the
yeast plants of the air or wild yeast find the batter a good medium for
development.
It has been established, too, that in a surgically clean room it is
almost impossible to produce the necessary ferment. The same batter
placed in a room far from clean will foam up in a short time.
Salt-rising bread requires more heat while in the process of fermen-
tation and a much longer time to bake than yeast breads.
Method : Stir two tablespoons of corn meal into a half pint of water
that has been heated to 130 degrees Fahr. Add one-half teaspoon of salt
and mix well. Make this in a tall pitcher ; cover with a dish and surround
with water at about 160 degrees Fahr. Keep over night in a warm place.
Then warm one quart of milk and to it add one teaspoon of salt and
sufficient warm flour to make a heavy batter. Add the emptyings and
beat five minutes. Cover and stand in a warm place for about two
hours. Then add flour to make a very soft dough. Knead till smooth
and elastic. Divide into four loaves. Place each in individual loaf pan ;
cover with a towel ; keep in warm place. When light bake one hour in
moderate oven.
54
Lesson Number Five
Proteins
Milk
Milk contains all of the food principles but they are not in the right
proportion to make it a perfect food for an adult.
Skim milk is whole milk from which the fat has been removed. It
may usually be bought for half the price of whole milk.
Buttermilk is the milk left after the butter fat has been removed
from the cream by churning. Commercial buttermilk is made by adding
certain lactic acid bacteria to whole or skimmed milk.
Certified milk is milk which is certified to be pure, clean milk, to
contain comparatively few bacteria and none of these to be disease pro-
ducing. Certified milk sells for about twice as much as ordinary milk.
Pasteurized milk is milk heated in a sterile container to 165 degrees
Fahr. for 15 minutes or to a little lower temperature for a longer time.
Scalded milk is milk heated in a double boiler until bubbles appear
around the edge, about 185 degrees Fahr.
Eggs
Eggs are a protein food. Usually they are easily and thoroughly
digested. For this reason eggs are often prescribed for those who need
nourishing foods.
Eggs lack carbohydrate, so we eat them with toast, rice or potatoes.
They are rich in mineral salts.
Eggs are much more easily digested when cooked at a low temper-
ature, 160 to 180 degrees Fahr.
Keep eggs in a cool, dry place. The shell is very porous and water
evaporates through it easily; air rushes in to take its place and causes
decomposition of the egg.
On account of its lack of flavor, a raw egg does not cause the diges-
tive juices to flow and is not very easily digested.
A soft cooked egg digests very quickly.
A medium cooked egg is harder to digest than a raw, soft cooked or
hard cooked egg. A hard cooked egg, when cooked at a proper tempera-
ture, is mealy and about as easily digested as a soft cooked egg.
Boiled Eggs
Method No. 1 : Place eggs in a quantity of cold water ; put over the
fire and allow to come to a boil. If soft egg is desired, remove at once.
If the white is desired well cooked, with yolk soft, allow to stand in
boiling water one-half minute.
55
LESSON No. 5 Domestic Science
Proteins.
Method No. 2: Place eggs in rapidly boiling water, two quarts at
least; remove from fire and allow eggs to remain uncovered from eight
to ten minutes, time depending on how much cooking is desired.
Method No. 3: Place eggs in rapidly boiling water, allowing to
continue boiling. For soft cooked eggs remove promptly at three and a
half minutes.
The four-minute egg insures no uncooked white around the yolk.
This method, however, is the least desirable. If eggs are overlooked
for a moment too long, drop them into cold running water and the
cooking will be arrested.
Explanatory: The albumen of egg coagulates or cooks at 130 de-
grees Fahr. Water boils at 212 degrees Fahr. ; hence eggs cooked too
rapidly or exposed to too great heat are rendered tough and indigestible.
BUTTERMILK is of about the same food value as milk and has
important dietetic qualities, containing lactic acid. Buttermilk can be
retained and digested by invalids or persons suffering from stomach
trouble when fresh milk is rejected, as fresh milk will form a curd or
cheese in the stomach when taken down in quantities. To avoid dis-
tress and receive most benefit as a food, milk should be taken by the
spoon. Physicians who make a specialty of children's dietary sometimes
prescribe a modified buttermilk to the exclusion of fresh milk.
For Infant Feeding: Explanatory: The use of buttermilk pur-
chased from dairies seems distasteful to many where certified regulations
are not in operation, and there are occasions when it is impossible to
secure any supply of buttermilk. To provide against such contingency,
lacto tablets can be purchased at the druggist's with instructions for con-
verting sweet skim milk into buttermilk. For infant feeding it is desir-
able to eliminate the butter-fat.
The source of buttermilk does not alter the necessity for churning
it in a small churn, as the casein must be broken or separated. In the
absence of the churn a good rotary egg beater may be used. It is best
to get a small churn and churn the milk soured at home, as in that way
you are sure of its freshness and cleanliness.
Method : The first formula or basis is :
1 tablespoon flour put in oven until it is a golden brown, which
turns the starch to dextrin.
1 tablespoon granulated sugar.
1 quart buttermilk.
PASTEURIZATION:
Cook the buttermilk directly over the fire, stirring constantly to pre-
vent it curdling. Make a paste of the browned flour and sugar and stir
into the hot buttermilk and boil from five to ten minutes, still stirring.
Fried Eggs
For two eggs select a skillet not larger than a tea saucer.
Heat the skillet and place drippings or butter in it.
56
Domestic Science LESSON No. 5
Proteins
Break the eggs into a saucer and slip into the skillet. Season with
salt and pepper and cover. Do not have too much heat under the
skillet.
Poached Eggs
Have water in a skillet salted and heated to JUST coiling point. Break
the eggs into a dish and then slip them into the water, moving the
pan where the water will remain hot but not boil. This method will
produce an egg of jelly-like consistency.
A muffin ring may first be placed in the water, one for each egg, or
the aluminum egg poachers may be used. They are very convenient
and practical.
Puff Omelet
4 eggs 1 tablespoon butter or oleomar-
4 tablespoons warm water garine
Salt and pepper to season Skillet eight or nine inches in
diameter for this quantity
Preparation: Separate the eggs. Beat the yolks until stiff and
lemon colored.
Whip the white very stiff. Add seasoning and water to the yolks.
Add the whites and pour into the pan in which the tablespoon of butter
has been melted.
Place pan over the fire until well set around the edges. Then remove
to oven or place under broiler until top is dry and center cooked. This
takes but a few minutes, and care must be taken not to overcook, as too
much heat will cause the omelet to shrink.
Holding pan in the left hand, fold over away from the handle of
the pan and turn onto a warm platter. Sprinkle with parsley and serve.
Custard (Cooking School)
2 cups milk 4 tablespoons sugar
1 tablespoon flour 3 egg yolks
Nutmeg 2 egg whites
2 teaspoons sugar 2 tablespoons cold water
Preparation: Place the milk in double boiler. Mix the flour and
sugar. Separate eggs; beat the yolks with two tablespoons cold water.
Add the mixed flour and sugar to the hot milk ; allow to cook a few
moments, then add the egg yolks.
If flavoring is desired, add a few drops.
As soon as the custard coats the spoon it is time to remove it from
the hot water.
When ready to serve the custard, beat the whites of the eggs stiff,
add the two teaspoons of sugar. Prepare a dish of water which is hot
enough to give off steam but not boiling rapidly. Drop spoonfuls of
the meringue into this water; when glossed over and cooked take up
57
LESSON No. 5
Domestic Science
each meringue and place on top of the custard and sprinkle with nut-
meg. Be careful that the meringues are not overcooked or they will
coagulate and fall.
Baked Custard, Country Style
2 cups milk
3 eggs
5 tablespoons sugar
Grating of nutmeg
Preparation : Heat the milk. Beat the eggs and add the sugar with
2 tablespoons cold water. Stir rapidly into the heated milk.
Turn into custard cups and sprinkle with nutmeg. Place these cups
in a dish surrounded with an inch and a half of water and put into
moderate oven until well set.
-/Oft-
Screened Bneskfest Porch
Planned
and Executed
by
Marian Cole Fisher
for
Women's Federation
Minnesota State Fair
1913
Lesson Number Six
Proteins
Cheese
Cheese has nearly double the amount of protein (muscle builder),
weight for weight, that beef has and should be placed in the regular
dietary as a staple rather than as an auxiliary food.
SKIM MILK CHEESE is about 1/3 protein, 1/3 fat and 1/3 water.
RICH CREAM CHEESE has a larger percent of both fat and pro-
tein than steak, eggs, milk or bread.
The harder breads and crackers are recommended as proper com-
plement to induce mastication.
Cheese dishes require the green vegetable with rice, potatoes or
Italian paste to balance the meal, with fruits as a dessert.
Cottage Cheese
(Schmierkase)
Pour as much boiling water into the thick sour milk as you have milk,
stirring as it is poured. Let it stand five minutes, then pour into a drain
bag. If only a small quantity is being made, put a square of cheese cloth
into a strainer and pour in the curds and whey. When drained, gather
up the edges of the cheese cloth, tie with a cord and allow to hang over
night.
Kase Kuchen
(Cheese Pie)
3 eggs 1 heaping teaspoon flour, or
Grated rind and juice of 1 bread crumbs
lemon 2 cups cheese
1 cup sugar
Preparation : Mix the sugar and flour, reserve two egg whites, beat
up the remaining egg white and the yolks, then put all of the
materials together into the double cooker. This can be turned into the
uncooked pastry shell and baked until the pastry is cooked and the filling
set. The reserved whites of the eggs may be beaten with two tablespoons
sugar and used as a meringue.
59
LESSON No. 6 Domestic Science
Proteins
Welsh Rarebit, with Ale and Wine
% pound of good cream cheese *4 loaf white bread
1 cup of ale Vz cup of port wine
Salt, paprika and mustard Rounds of toast
to taste
Preparation: Put the cheese in the upper part of chafing dish,
over the hot water pan.
When melted add the bread, which has been crumbed, then add the
ale and then the wine.
Season with the salt, paprika and mustard.
Serve on rounds of toasted bread.
Welsh Rarebit, with Beer
l /2 pound cream cheese % loaf bread, crumbed
1 pint beer % teaspoon mustard
1 teaspoon salt 2 teaspoons butter
Preparation: Place butter in the upper part of chafing dish or
rice boiler. Break the cheese into the vessel, then pour in the beer. When
quite warm add the bread crumbs and seasoning. When all combined
and heated through, serve on slices of bread which have been toasted on
one side.
"Bunny"
2 eggs , 2/3 cup tomatoes
1/3 cup milk 1 cup chopped cheese
1 tablespoon butter 2 tablespoons flour
% teaspoon mustard y 2 teaspoon salt
Preparation : Beat the eggs and add to the milk. Heat the butter
and blend with flour. Add the milk. When cooked creamy add the
tomatoes. Then add the cheese with seasonings.
Serve as soon as cheese is melted, on bread toasted on one side.
Toasted Cheese
Take a shallow stone pie plate or an old ironstone china plate.
Spread over the plate thin slices of cream cheese. Sprinkle with salt
and paprika, if desired.
Place under broiler fire and allow to toast without turning.
Serve hot on toasted bread.
The cheese prepared this way makes a delicious and hearty sand-
wich.
60
Lesson Number Seven
Proteins
Fish
Fish belongs to the group of foods rich in protein or nitrogeneous
matter.
The muscle building matter in fish, such as white fish, cod, haddock
and halibut, is about the same as in beef or mutton. Phosphates are more
abundant in fish than in meats ; there is also much more waste and the
edible portion contains more water. Dark fleshed fish, as salmon, catfish,
sturgeon and tuna, have the fat distributed through the body, and while
more difficult of digestion, furnish more food value than the white fleshed
fish cod, haddock, etc.
HOW TO SELECT FISH : Fish to be eatable must be fresh from
the water or handled carefully in cold storage. Stale fish is a dangerous
food. Fresh fish have bright scales and eyes, with gills that are pink.
The flesh must be firm and free from unpleasant odor.
Beware of the fish markets where channel cat and horned pout are
to be found skinned, soaking in water and ice. To use a simile how
much egg albumen would you have remaining were you to break an egg
into a quantity of water? the albumen or protein would be dissipated
or dispersed in the water. The same effect would be produced on the
soluble proteids by soaking lean meat or fish in an abundance of water.
HOW TO PREPARE FISH: Fish that have been out of the
water long and dried over should be dipped in water a moment to loosen
the scales.
Make an incision on each side and the length of the fins, deep enough
to draw the fins entirely out, leaving no small bones to embarrass the
diner. Many fish like white fish, blue fish, pike, pickerel and Lake Supe-
rior trout have a layer of blubber or fat and a row of small bones that
extend from the back fin to the head. In making the incision beside
the fin, extend it to the head and remove the fat and the bones. In
cooking some of the smaller fish, especially when broiling, the head
and tail are not removed. In that case make the incision beside each fin,
but do not draw out. Catfish, horned pout and fish without scales are
often skinned. This is not necessary if the fish are dipped in very warm
water and then scraped and scrubbed.
HOW TO COOK FISH : It is well to bear in mind that the flesh
of fish is largely composed of the same ingredients as meat, though in
different proportions. Too much heat or too prolonged cooking render
it tough and unpalatable. Fish require much the same methods in pre-
paration as meat. The structure, however, is much more delicate and so
alsq is the flavor. The flavor of fish is often destroyed by unskillful meth-
ods in cooking and serving.
61
Domestic Science LESSON No. 7
Proteins
TO STEAM FISH is better than to boil it.
TO BRAISE FRESH FISH that is sold in slices, such as salmon,
halibut, cod, etc., is much the better method of cooking ; it conserves the
nutriment and improves the flavor, and with certain accompaniments
and seasoning is a tasty method of serving. To braise fish slices, sur-
round them in a shallow casserole or sauce pan with a little sliced or
canned tomato, sliced onion, green or red pepper, with a sprinkle of
bread crumbs and seasoning of salt and pepper. Finish, if desired, with
a few slices of bacon laid over the top. Time required, about thirty
minutes.
TO FRY FISH : For family service would advise frying fish in
shallow fat or oil in a skillet requiring only a few tablespoons, rather
than in the kettle of deep fat or oil.
Fish slices and all skinned fish, such as channel cat, blue cat, horned
pout and eels, should all be dipped in beaten egg or batter, then in
bread crumbs or flour. When the fish is brown on both sides cover, reduce
the heat and allow to finish slowly. Season while cooking.
The fresh water fish, such as lake trout and those belonging to the
white fish family, as blue fish, cat, pike, crappy, bass and sun fish, are
the choice fish to select for frying. However, the three latter are very
choice fish to broil.
TO BROIL : Broiling is a popular method of cooking sun fish, blue
gill, all varieties of the bass family, perch, pike and similar fish, and
requires the same preparation as for frying. Instead of the skillet, pre-
pare the broiler, having it heated for three to five minutes before placing
the fish on it. Do not have the heat as great as for meat. When browned
on both sides, reduce the heat and finish slowly. Season while cooking.
BAKING FISH requires the same preparation, except that the fins
are not generally removed, but the incisions are made, enabling a less
difficult service.
STUFFING for BAKED FISH is ordinarily a combination of bread
crumbs, mashed potato, with a seasoning of onions or garlic, green pep-
per, salt and white pepper. The bread crumbs may be moistened with
a few spoonsful of tomato juice instead of water.
PLANKED FISH service is suitable for any fish weighing three
pounds or over.
After the housewife has once mastered the planking of a fish it will
be found a more agreeable method than frying, as it requires less
attention just when there are so many details of the dinner calling for
quick attention.
Fish for planking are usually shad, white fish, blue fish, pike, Lake
Superior trout, and the larger of the cat family, of which the channel
cat is the choicest variety. The blue cat follows.
62
Domestic Science LESSON No. 7
Proteins
To prepare for planking, split the fish and remove all of the bones,
after having prepared according to instructions for frying. The cat fish
may be prepared as previously instructed.
For family use the heavy white ironstone china platter may be used
instead of the plank.
The fish plank is an oval-shaped board about one inch thick, made
from dry-kilned birch or other suitable wood. A deep groove follows
the edge. The plank is heated as hot as can be without scorching. The
fish, laid open, is placed skin side down. If the fish under preparation
is not a fat fish, baste with a little melted butter, sprinkle with salt and
pepper. Place under the broiler fire or on the top shelf of a coal range
oven. After the surface is slightly browned, reduce the heat. A four-
pound fish requires about thirty minutes.
For the most efficient method of planking, the writer recommends
the heavy platter of ironstone china or white enameled ware, as it fur-
nishes the dish on which to serve the fish, keeping it and the accompany,
ing potatoes warm throughout the dinner.
To plank fish on a platter, proceed as with plank of wood. Heat the
platter quite hot, placing the fish skin side down. Neither platter nor
plank require greasing.
GRATED CHEESE makes a nice garnish for planked fish if
sprinkled over the fish about five minutes before removing from the fire.
POTATO ROSES, SARATOGA POTATOES or RICED POTA-
TOES may be used as a border around the fish when ready to serve.
Fish Chowder
FISH CHOWDER is a way of serving fish free from bones.
Method: Place half a pound of salt pork, diced, in a deep skillet.
Allow to fry out. Slice one onion into the fat and simmer while prepar-
ing half a dozen small potatoes by peeling and dicing. Drop them into
the fat and stir around until ready to brown over. Then place two pounds
of flaked and boned fish on the surface of the potatoes ; cover and allow
to simmer until potatoes are tender, when fish will be found cooked.
Season with salt and pepper ; add about three-quarters of a cup of rich
milk and allow to come to boil.
GREEN or RED PEPPER, cut up with the onion, will improve the
dish.
FISH CHOWDER, served as a soup, must have quantities of water
or milk, with requisite seasoning added to the chowder.
FISH SAUCES are very simple, usually a combination of butter,
water, flour and lemon juice, with a variety of seasonings.
63
LESSON No. 7 Domestic Science
Fish Accompaniments
Baked salmon is considered one of the most elegant of dinner fish
and is rich enough in itself to furnish the heavy course.
Care must be exercised to serve appropriate dishes with it, such as
entrees, sauces, vegetables and desserts, to make the dinner complete.
Contrary to a heavy meat dinner, a rich dessert is desirable with a
fish dinner.
The entrees, however, must not be sweet.
Certain vegetables associate themselves with a fish course.
A baked salmon brought to the table with one-half of the platter
banked with fresh, crisp watercress is a feast for the epicurean eye, as
well as for the palate. The cress not only garnishes the dish, but sprigs
of it should be served with the dish.
Water cress, lending a zest to many dishes, is particularly appropri-
ate with salmon.
The entrees that can be served are many, including stuffed green
peppers, French or cream pea patties, celery or macaroni croquettes,
various vegetables au gratin with cheese, combinations of egg, mush-
rooms in many forms and the Italian pastes.
The sauces are not so many but more important, as no fish is ever
served without a sauce.
Baked salmon requires one of the following sauces: Lemon butter
sauce, sauce Bechamel, sauce Genoise, Hollandaise, sauce Tartare, an-
chovy butter, Spanish Bernaise, piquant or horse-radish sauce.
The principal vegetables to accompany a fish dinner are peas, string
or butter beans, cauliflower, artichokes, fried green peppers or fried
green tomatoes with Irish potatoes in some form.
Salads of cucumbers lead, with combination, tomato, cold slaw, pea
and cheese salads following.
Very finely shredded cabbage with green peppers is good.
The dessert usually takes the form of a rich pastry, such as lemon,
orange, rhubarb or pineapple pie.
Puddings are not acceptable with a fish dinner.
Fish not so rich as salmon are cooked with a larding of bacon or
salt pork, or a sprinkle of cheese. The larding is accomplished by cutting
gashes in the fish and laying in long slices of pork or bacon.
The soup to precede the fish is never of a meat stock, or boullion.
It is usually a cream of some vegetable or fish, more often of a vegetable.
The preferred stuffing for a fish is of bread with plenty of onion and
green peppers minced fine.
Grated cheese sprinkled over a baking fish about fifteen minutes be-
fore removing from the oven is a great addition, giving a piquancy much
desired.
64
Lesson Number Eight
Proteins
Meats
PROTEIN AS FOUND IN MEAT: With meat prices soaring,
the thrifty housewife looks about for new ways to serve cheaper cuts.
This is well, for the cheaper cuts, be it known, are as rich in nutri-
tive value as the expensive cuts. The housewife among the poorer
classes of other countries seems to come naturally by the principles of
the conservation of the full value of food products, just as the earnest
thinking women of this country are coming to realize the significance
of this problem.
Although a common article of diet, little is known about the selec-
tion, cooking and nutritive value of the different cuts of meat.
As a rule, round steak is cut too thin, thereby losing much of the
juice contained in it.
Lean of meat supplies a valuable form of protein or muscle build-
ing.
The structure of meat should be well understood in order to make
clear the science of properly conserving the protein and gaining full
food value for expenditure, and full flavor to make the dish palatable
and tasty.
The protein is found in large proportion in the muscular part of the
animal. As a rule, meat must be cut across the grain or muscle. This
peculiarity of structure makes the loss of protein more rapid if the meat
is not carefully seared to prevent its loss.
A gentle heat is necessary to break down and soften the tissue, but
the searing process must first be performed, then the heat reduced until
cooking is finished. This is an inexorable rule to be followed, except
when making beef tea or soups.
Meat intended for BEEF TEA and SOUPS requires just the oppo-
site treatment to extract the juice.
The protein of meat is similar in its property to the white of egg,
and when subjected to intense heat coagulates or hardens, making it indi-
gestible as well as unpalatable. This coagulation begins at about 130 de-
grees Fahr., therefore, in stewing or cooking meat in water, learn to
maintain the cooking below the boiling or bubbling point of water, which
in this altitude is 212 degrees.
Meat should be simmered not boiled.
To the housewife who uses a gas range, the use of the small simmer-
ing burner for that purpose, with the flame turned low, is recommended.
For the owner of a wood or coal range, it is a very easy matter to keep
the kettle at the right point of heat on the back of the range.
65
LESSON No. 8 Domestic Science
Proteins
To prepare a POT ROAST, the cook formerly put the meat into a
kettle of hot drippings, turning constantly until seared entirely over
the surface. The principle was right, but not everyone cares to stand
over the sputtering grease. A little easier way is to place meat in a ves-
sel and pour over it boiling water in which a large spoonful of salt has
boiled, as this increases the heat of the water.
BOILING SALTED WATER will have a greater heat than boiling
unsalted water.
OVEN ROASTS may be treated in the same way, then placed in
hot oven for twenty minutes, later reducing heat and allowing to cook
at the lower temperature.
Hungarian Goulash (Gulyas)
(A choice dish of mutton)
2 pounds mutton (cheaper cuts) 3 medium potatoes
2 medium onions 1 green pepper
y 9 cup drippings or margarine 1 cup rich milk or evaporated
Salt and paprika to season milk reduced slightly
Parsley to garnish
Preparation : Place the drippings in a deep stew kettle, aluminum
preferred ; slice the onions and green pepper into it and cook briskly for
ten minutes. Then cut the meat into pieces about the size of an egg and
cook until well seared over, about fifteen minutes.
Add half a cup of hot water ; cover and cook until tender over sim-
mering burner or low fire, adding water in small quantities as necessary.
When meat is tender, place the potatoes, which have been diced, on
top of the meat ; cover again and steam until tender, but not too soft
Then add the milk, salt and a generous seasoning of the paprika.
Serve garnished with minced parsley.
The main point to remember is to keep barely enough water on the
meat so when finally the milk is added there is no water remaining. That
is the secret of the choice flavor.
Beef or veal may be used, taking the cheaper cuts. But the Hun-
garians use mutton in making this dish, for which they are famous.
Mexican Round Steak
Select a thick steak and hack with a sharp knife, working in all the
flour possible. Put into hot skillet with half cup of drippings, turning
mntil well seared. Pour over it one cup of water and a covering of
tomatoes, a couple of medium onions minced fine, with a minced green
pepper. Cook for about one hour. Season with salt and pepper ; cover
with a liberal grating of cheese and slightly brown. This method con-
serves all of the meat juices and provides a delicious gravy.
66
Domestic Science LESSON No. 8
Proteins
Proper Method of Broiling a Steak
(Under Gas Broiler)
Order your steak two inches thick.
Heat the broiler by lighting the burner five minutes before putting
the steak on the rack. Prepare the steak by cutting away all superfluous
fat, which has a tendency to scorch and fill the pan with drippings that in
turn may catch fire.
Place the steak as close to the flame as possible and sear over quickly,
turning two or three times during the first eight or ten minutes, then
reduce the heat and place the steak a little further away from the flame.
In turning the steak be careful not to pierce the lean part of the
meat with the fork, as that will release the juice and make the meat drier.
Steak two inches thick requires about 30 minutes.
Steak an inch thick requires from 8-15 minutes to broil. Do not
hurry the process after the first seven or eight minutes, unless your
steak is very thin, in which case it will be finished in that time.
When the steak to be broiled is not large enough to cover a consider-
able part of the broiler, it is a good plan to place a shallow biscuit or
pie pan directly under the rack where the meat is placed, in this way
retaining the juice and drippings in one place and lessening the liability
of the drippings catching fire, at the same time conserving the juices
for serving with the steak.
Do not attempt to broil a round steak. Its texture is such that the
heat draws out the juice before it is seared. The steaks to broil are:
sirloin, tenderloin, porterhouse and club.
From an exceptionally prime beef a nice two inch thick cut from
either the shoulder or chuck or from the rump is suitable for broiling.
TO BOIL A HAM: Whether or not a ham should be soaked over
night is simply a matter of taste. Saltpetre is not as much used as for-
merly in preserving ham and the soaking over night may now be dis-
pensed with.
Cleanse the ham properly, then pour over it a gallon or so of boiling
water. Cover and place over simmering burner of the gas range or on the
back of the wood or coal range and cook until tender without allowing to
boil at a gallop.
The ham, or any other meat can cook at a temperature of 175 de-
grees Fahr.
If a fireless cooker is convenient, allow the kettle to remain on the
fire fifteen minutes before placing in the cooker. If hot radiators are
part of the cooker equipment, the fifteen minutes on the range are not
necessary.
67
LESSON No. 8 Domestic Science
Proteins
TO BOAST A HAM : Remove it from the fireless cooker, place in a
roaster or dripping pan ; take off all the skin and surplus fat ; cover with
fine bread crumbs, sprinkle with brown sugar, cinnamon and spices, and
stick cloves over the surface. Place in a moderate oven about thirty to
forty-five minutes.
Cider Sauce
(To serve with Baked Ham)
1 pint cider 3 tablespoons flour
1 tablespoon capers y 2 teaspoon curry powder
3 tablespoons ham fat from kettle 1 teaspoon whole allspice
% cup chopped gherkins
Preparation: Place the ham fat in the skillet; add curry powder;
allow to heat thoroughly. Then add the flour, following it with the hot
cider and allspice. Cook until creamy.
In the absence of cider, hot water to which three tablespoons of
vinegar and two finely grated apples have been added, may be substi-
tuted.
Meat Loaf
1 pound uncooked beef 1 cup milk
1 pound uncooked mutton 2 eggs
3 cups bread crumbs Seasoning to taste, add onions
1 pound fresh lean pork or garlic, if desired
Preparation: Put the meats through the food chopper, im'* with
the other materials, beating the eggs slightly.
Bake thirty minutes in moderate oven.
Care should be taken not to overcook meat loaf as it makes it dry.
The most acceptable seasoning is a combination of sage, marjoram,
sweet basil, thyme and summer savory.
Chili Con Carne
(Pepper with Meat)
2 pounds round or lean chuck % cup margarine or beef drippings
steak or mutton % can tomatoes
2 pimientoes or large Chili pep- 1 large onion
pers Garlic, salt and pepper or
2 cups rice or spaghetti (cooked) Creole seasoning
Preparation : Trim meat free from fat and gristle ; cut into cubes
size of an egg ; roll them in flour. Place a stew pan over the fire and put
into it the drippings and onion and when hot turn in the meat and
brown, then the tomatoes and sliced pimientoes and cook until meat is
tender. Make a border of the cooked rice or spaghetti either on a chop
plate or platter. Serve the chili con carne in this border. Garnish by
placing half slices of lemon and rings of pimientoes, alternately, around
the border of rice.
68
Domestic Science LESSON No. 8
Proteins
Mutton Curry
3 cups of mutton from th neck 2 medium onions, minced
cut into inch cubes 1 quart boiling water
1 stalk celery 2 sprigs mint
Minced parsley 3 tablespoons each margarine and
1 teaspoon curry powder flour
Boiled rice Salt and pepper
Preparation : Put the meat over a gentle fire to stew or simmer in
the quart of water. When almost tender add the minced onion and half
a dozen leaves of the mint. Remove when tender and strain the liquor.
Melt the margarine, add the curry powder, let saute about three
minutes ; add the flour and the strained liquor, then the seasoning.
Cook until creamy, pour it over the meat or add the meat to it.
Serve either in a border or around a mound of cooked rice. The mound
is much to be preferred, as in this way the rice does not chill and the meat
and curry sauce is poured around it. Sprinkle over all the remaining
minced mint and the minced parsley.
Braised Soup Meat
Select some of the cheaper cuts of meat with the bone included ; for
instance, rib end of beef or oxtail.
The soup meat, if properly treated for soup making, is at its best
rather tasteless for hashes, etc.
Try this method of braising the soup meat and serve at the same
meal at which the soup is served.
Half an hour before dinner take the pieces of meat from the kettle,
drain, roll in cracker meal, which has been seasoned with salt, paprika
and pepper, place in a small dripping pan, surround with half a can of
tomatoes, a small onion sliced and a green pepper minced. Place in a
hot oven, basting frequently. To make the dinner complete, serve baked
potatoes. The meat left over can be used for hash or meat pie, and has
a good flavor.
Soup Stock of Fresh Meat
There is no economy in mere bones for soup stock. Select meaty
bones. Cover with cold water, and allow to stand half an hour or so.
Put over a slow fire or the simmering burner and by no means
permit the kettle to boil. A fireiess cooker with the heated radiator is a
sure method of getting proper results.
If beef is used, half a day is none too long for cooking. Veal, mutton
or oxtail requires less time.
When all the flavor is extracted from the meat, strain and season
as desired.
69
LESSON No. 8 Domestic Science
Proteins
Soup Stock of Left Overs
The wise housewife has a stock kettle. Into this go the clean scraps,
bones and trimmings, the broken-up carcass of roast fowl and the bones
left on the platter after serving broiled steak.
Exceeding care must be taken to have these materials at once
covered with cold water and brought nearly to the boiling point and
allowed to simmer till no more good remains.
Salt and perhaps the herb seasoning may be added while simmering
this, but do not attempt to add onion or vegetable seasoning unless to
serve at once as the vegetable flavors being volatile are lost or deterior-
ated by standing.
Veal Soup Piquant
2 quarts veal stock 1 tablespoon flour (heaping)
2 cups diced cold veal 1 tablespoon margarine (heaping)
1 lemon, seasoning of salt and Sprig of sweet basil
paprika
Preparation: Season the stock with the salt and sweet basil, pour
over the creamed margarine and flour. Boil up. Cut the lemon in thin
slices, place in the tureen and pour over it the stock. Serve at once.
TO PREPARE A LARGE FOWL or TURKEY for ROASTING:
When the fowl is trussed and dressed ready for the roasting pan, sear
well. Then place in the roaster in hot oven for about ten minutes.
After that cover and reduce the heat.
TO PREPARE FOWL for DRESSING : It should be split down the
back, opened up and all of the viscera removed without making the other
openings. When prepared and cleaned, place breast side down and fill
with the dressing. Have ready some short steel skewers, such as the
butcher provides, and a length of wrapping twine. Put the skewers
through the edges of the back, take the center of the twine and, begin-
ning at the neck, lace the twine around the skewers. This method will
be found much superior to the old way of closing the openings with a
darning needle and twine.
70
Domestic Science
LESSON No. 8
Bread Dressing for Fowl
Coarse bread crumbs
Medium Spanish onion or 3 green
onions
Green pepper
Seasoning of herbs
Salt and pepper
Preparation : DO NOT SOAK the bread crumbs. Chop the onions
and peppers very fine. Mix with the bread crumbs, adding seasoning.
Sprinkle with cold water, amount depending upon how dry the bread
crumbs are, but not enough to make soggy.
Standard Mutton Cuts
Chicago Style
1 Leg
Z-JLoin 2143
Standard Beef Cuts
Chicago Style
1 Round 24.OO&
16.50
2J53
9.64
Q.46
6.00
22.06
71
Lesson Number Nine
Carbohydrates
Vegetables
Explanatory: Vegetables as a rule should be cooked in uncovered
vessels.
RICE and MACARONI should be cooked in rapidly boiling water,
not that they will cook more quickly, but the action of the water separates
the particles.
All vegetables should go over the fire in boiling water. To green
vegetables add a pinch of salt.
ROOTS and TUBERS are better cooked in unsalted water as the
cellulose or woody fiber is toughened by the salt.
It is well known that vegetables containing protein, as PEAS,
LENTILS and BEANS, are not so readily softened in hard water, so
a pinch of bicarbonate of soda is added to soften the water and soak
the vegetables more quickly. Do not add soda to green vegetables.
If green vegetables become wilted, restore them by placing in cold
water. Salt water tends to toughen the cellulose.
Vegetables with a strong odor, such as cabbage, onions and cauli-
flower should be cooked in boiling water, uncovered.
Classification of Vegetables
I. FOOD VALUE
1. Vegetables containing starch, sugar and protein: Potatoes,
carrots, beets, peas, beans, etc.
2. Vegetables used for mineral salts, acids and water: Lettuce,
spinach, tomatoes, etc.
3. Vegetables used mainly for bulk: Cabbage, radishes, cucum-
bers, etc.
II. FLAVOR
1. Strong flavored vegetables: Onion, turnips, cabbage, cauli-
flower, etc.
2. Mild flavored vegetables : Peas, carrots, spinach, mushrooms,
etc.
72
Lesson Number Ten
Carbohydrates
Vegetables (Starchy)
POTATOES, Explanatory : Cooking potatoes without their jackets,
results in a great loss of mineral matter, as the mineral matter is near
the skin. Therefore pare very thin and put the potatoes in boiling
water to cook. If a seasoning of salt is desired, add salt ten minutes
before potatoes are tender.
In ordinary altitudes potatoes require from twenty-five to thirty-
five minutes to boil, but in the higher altitudes more time is required on
account of rapid evaporation.
Mashed Potatoes
6 potatoes 2 tablespoons butter
1 tablespoon salt Hot milk to cream
Preparation : Pare and put potatoes over to cook in boiling water.
When tender drain them carefully. Put one cup of milk to scald.
Add butter and salt to the potatoes and mash with wire potato masher.
Add boiling milk, a little at a time until the potatoes have taken up all
they will absorb. Serve in hot tureen. Sprinkle with minced parsley.
Riced Potatoes
This is an excellent variation from plain boiled or from mashed
potatoes. Cook same as for mashed potatoes. When ready dip the
ricer in boiling water, fill with potatoes and press through ricer into
hot tureen, shake seasoning of salt and pepper over them, dot with
bits of butter and serve hot. Very nice when pressed directly into
individual side dishes or shallow ramekins which have been heated.
Potatoes O'Brien
Dice carefully six medium cold boiled potatoes in half inch cubes.
Dredge very lightly with flour, season with salt and pepper and let stand
while mincing two green bell peppers, and one small onion. Put three
tablespoons of oil or drippings into a frying pan, throw in the minced
onion and peppers, saute, but do not brown. Then put in the potatoes
and allow to cook through.
Turn onto a hot platter in a mound and sprinkle with finely minced
parsley. In using green peppers always discard the seeds.
73
LESSON No. 10 Domestic Science
Carbohydrates
Potatoes Au Gratin
3 cups diced boiled potatoes % cup grated cheese
2 cups cream sauce Salt and pepper or paprika to season
Preparation: Have the cream sauce hot, add cheese and be sure
cheese is melted before adding potatoes and seasoning.
Put in baking dish and sprinkle with grated cheese. Place dish in
an oven for about 20 minutes.
Potato Souffle
1 cup mashed or riced potatoes 1 egg
2 tablespoons cream Salt to season
Preparation: Beat the yolk of egg with the cream and salt and
mix into the potatoes, beating well.
Whip up the white of the egg very stiff and whip into the potatoes.
Put into buttered baking pan, bake in moderate oven about 20
minutes. Must be eaten while hot.
74
Lesson Number Eleven
Carbohydrates
Rice
Explanatory : In rice producing countries rice is used in the daily
foods as we use Irish Potatoes, and Wheat Breads. It is eaten alone
or with a little dried fish, other foods to balance the ration. In China,
Japan and Java, Soy-bean sauce or Soy-bean Cheese or similar products
are eaten with rice, and supply the necessary complement of protein
in the daily diet.
Bice is valuable as a starchy food, but in boiling parts with a con-
siderable per cent of both starch and mineral matter, therefore, the
water in which rice is cooked, holds food value, and if rice is cooked in
more water that can be absorbed, the remaining liquor or water should
be retained for soups or gravies.
For nutritive purposes we would recommend the cooking of rice in
just sufficient water to be absorbed, i. e., four times as much water as
measure of rice.
EFFECT OF POLISHING EICE: Farmers' Bulletin No. 417
has this to say, " Using the grain without polishing is economical and
furnishes a rice of much higher food value. In the process of polishing
nearly all fats are removed. " We are to understand from that, that
the unpolished rice is the more wholesome and nutritive.
Boiled Rice, No. 1
1 cup unpolished rice 4 caps boiling water
1 teaspoon salt 1 teaspoon butter
Preparation : Place boiling water in the Kpper kettle of rice boiler,
with salt and butter, add the cleaned rice and keep rapidly boiling for
fifteen to twenty minutes. When the rice has absorbed most of the
water this kettle can be set into the water vessel and allowed to complete
the cooking uncovered in the double boiler.
If an ordinary sauce pan is used instead of the double cooker, an
asbestos mat may be placed under the kettle to complete the cooking.
Boiled Rice, No. 2
% cup rice 4 cups boiling water
1 teaspoon salt 1 teaspoon butter
Preparation : Put the water into a much larger kettle than is neces-
sary for amount of materials. Add the salt and butter, and when boiling
sprinkle in the cleaned rice. Boil at a gallop thirty minutes. Pour into
a strainer or sieve, dash a cup of clear water over the rice and set in
a warm oven to dry. The water in which the rice was cooked may be
preserved for soups or broth,
75
LESSON No. 11 Domestic Science
Carbohydrates
Spanish Rice
Rice Oil or butter
Salt Clear stock or water
Preparation: Place sauce pan over fire with a level tablespoon of
oil or butter. Sprinkle into it the cleaned uncooked rice and cook
over a low flame for five minutes, Add a dash of salt and the stock and
cook twenty minutes briskly.
Note: If onions, curry powder or green peppers are to be a part
of this dish, they are first sauted in the oil and then rice is added.
Italian Pastes
VEGETABLES, Starchy and Italian Pastes
MACARONI, Explanatory: Macaroni or any of the Italian pastes
with cheese or with cream sauce should be served in place of a meat
dish instead of with a meat dish.
Such a dish contains sufficient nutriment to make a complete ration
served with a green vegetable or salad.
A few years ago the best grades were imported but it is now con-
ceded that American made pastes of standard brands excel all others
in food value and sanitary manufacture.
The pastes intended for cooking in soups are first dropped into
boiling salted water for twenty minutes and boiled rapidly, using a
large quantity of water. The pastes are then drained and put into
soup kettle with the soup to finish. For all other dishes the pastes must
be dropped into salted boiling water and cooked at a rapid boil thirty
minutes. Then put into a collander and cold water run through to
blanche and separate.
EGG NOODLES (Manufactured) : The manufactured egg noodles
are treated the same as Macaroni and Spaghetti and if made by a reliable
firm will be found to be a trifle richer in nutrition than the other pastes
as egg enter into their manufacture. The egg noodles are perhaps a
nicer addition to soups than any of the other pastes. The best of the
manufactured noodles are superior to those made at home and make a
better appearing dish.
Hominy
HOMINY, Explanatory : We have two sorts of Hominy, one almost
the entire grain with the hull taken off, the other the grain ground after
the hull has been removed. The latter is known as hominy grits. Both
kinds should be soaked in cold water over night, then cooked slowly.
The markets supply the soaked hominy.
Dried hominy doubles in bulk when soaked.
76
Domestic Science LESSON No. 11
Carbohydrates
To Cook Dry Hominy
1 cup dry hominy % teaspoon salt
1 quart water
Preparation: Soak the hominy over night in water in which it is
to be cooked. Add the salt and cook slowly about four hours. Cook
in fireless cooker if possible.
Hominy may be served plain, in place of potatoes, or with a little
butter, salt, pepper or cream.
Hominy with Tomatoes Au Gratin
Cooked hominy Canned tomatoes
Bread crumbs Grated cheese
Seasoning of salt and paprika
Preparation: Brush a baking dish with melted shortening, put a
layer of hominy, then tomatoes and sprinkle of bread crumbs and cheese.
Make three layers, having cheese and bread crumbs finish top.
Place in moderate oven for thirty minutes. Serve hot or cold. This
dish is extremely nourishing.
Brush a baking dish with melted shortening and line plentifully with
bread crumbs. Put in an inch deep layer of cold cooked hominy, then
seasoning of salt and paprika or chili powder and a grating of cheese.
Cover with bread crumbs. Make two such layers.
Before adding the top layer of crumbs pour over tomato juice and
then for the top layer have a goodly quantity of bread crumbs and
grated cheese. Set the dish in another one of hot water and bake one-
half hour.
Hominy Fritters
2 eggs 1 cup cooked hominy
y z cup milk 1 teaspoon CALUMET Baking
1 teaspoon salt Powder
Y 2 cup flour
Preparation: Break the two egg whites into a bowl and beat very
stiff, drop in the yolks and beat a moment more. Then add flour, salt,
milk and CALUMET. Lastly stir in the hominy. Give these slightly
more time to bake than griddle cakes. Serve hot with maple syrup, or
with fried chicken. These fritters may be fried in deep fat or oil.
Grits Blocks
They may be prepared in the same manner as hominy, put in a mold
to cool, cut into strips, cover with beaten egg, and then cracker meal.
Fry in deep fat.
77
All measures level unless otherwise specified.
Lesson Number Twelve
Legumes
Vegetables Containing Nitrogen and Starch
Explanatory: The legumes are peas, beans, lentils and peanuts.
They are rich in nitrogen and are exploited by vegetarians to take the
place of meat in the dietary. Legumes furnish a hearty food and,
supplemented by fats and other forms of starch than those which they
contain, simply an energy making diet.
Legumin is digested and absorbed more slowly than other forms of
protein, such as found in the casein of milk or albumin of eggs, etc.,
therefore, not suitable for constant diet of persons of sedentary habits.
They are properly muscle and tissue builders when the system or diges-
tive organs will assimilate them.
The protein of beans and peas is of such a nature that it is easily
toughened by hard water it is therefore desirable to overcome this ten-
dency by using a little soda. The be.tter way to introduce the soda is to
place 1 level teaspoon in the water in which the beans are soaked over
night, pouring off the water in the morning.
Baked Beans with Tomatoes
2 cups tomatoes 2 cups navy beans
y a pound bacon ends or ham fat % teaspoon soda
from boiled ham 1 small onion, grated
1 pimiento
Preparation: Wash and cleanse the beans, and soak over night in
water to much more than cover, dissolving the soda in the water. In
the morning put the beans with the bacon ends to boil in fresh water
that will cover at all times during cooking. The beans will require
about one hour boiling, but watch carefully and when you can blow upon
two or three beans and see the skin curl away or crack, it is time to put
them in the bean pot to bake.
Place the grated onion in the pot, pour in half of the beans, then the
bacon and balance of the beans. Add the tomatoes to the liquor with
seasoning of salt and pepper with a few spoonfuls of molasses if desired,
and fill the bean pot. The beans require several hours to bake.
If you are the happy possessor of a fireless cooker you may put the
beans to soak in the morning and allow to bake the following night in
the cooker.
Stewed Lentils
Wash half a pint of lentils, cover with cold water, and soak over
night. Next morning drain, cover with fresh water, add a pinch of soda,
and cook slowly one hour or until tender. Drain, return to the kettle,
add a tablespoon of butter, a teaspoon of salt and a saltspoon of pepper.
Shake for a moment until thoroughly hot and serve.
78
Lesson Number Thirteen
Vegetables, Green and Succulent
Explanatory: The green or so-called succulent vegetables should
be served at least once a day to serve as ballast and to excite the peri-
staltic movement of the intestine.
These vegetables are useful for their natural salts, which salts are
easily lost in cooking, therefore in cooking such vegetables, if full benefit
is desired from their use they should be cooked in very little water.
SPINACH : This should be freed from sand and grit in quantities
of water. Then placed to cook in covered vessel with no more water
than clings to the leaves. Place the vessel where it will heat slowly and
finally simmer. Then remove the cover. The liquor formed will most
of it be taken up. That remaining may be used for soup or with the
left-over spinach by the addition of some cream sauce and more water.
While spinach is more often served as a vegetable, it is frequently
used for salads, being first cooked then chilled, chopped and molded.
It supplies salad material, extremely wholesome and palatable.
GREEN PEPPERS : Green peppers add an important item to salad
materials. They may be minced or cut into rings for salad, or they may
be dropped into boiling water for a few moments until the skin can be
peeled from them, then dropped into cold water, cut into small pieces,
drenched with French dressing and served.
ASPARAGUS: This contains a substance known as asparagin,
which has a decided action upon the kidneys, and while it is popularly
supposed to be beneficial, it is not known with any certainty just what
its merits or demerits are.
In preparing asparagus it is well to use a soft vegetable brush and
go over each stalk separately to remove the grit which accumulates
around the tips as it pushes its way above ground. The scales should
be removed from the stalk.
Salad Plants
Explanatory : The salad plants are classed as ideal additions to the
dietary, supplying as they do, natural mineral salts and volatile oils.
Salad plants are usually much better and more appropriately dressed
with a French dressing, or in some cases with a whipped cream dressing,
rather than the heavier cooked or mayonnaise dressing.
Salad plants are kept fresh and become crisp by folding in wet
towel and keeping in cool place or near ice. If freshly pulled they
should be allowed to remain in wet towel about one hour before serving.
79
LESSON No. 13 Domestic Science
CHICORY is a common plant resembling the bleached endive, and
with a much stronger flavor. It is a common winter salad plant, and
often preferred to lettuce. After blanching and crisping in ice water,
it is usually served with a French dressing.
It is the root of this plant that is cut up, dried, roasted and marketed
as a substitute for coffee.
Chicory is bleached the same as celery, by tying the tops together
and covering with sand.
Chicory or Succory, as it is sometimes known, is at its best in the
fall and often replaces the garden grown lettuce as a succulent green
for salads and garnishes.
LETTUCE in season all the year is one of our most common and
universal salad greens.
Its principal use is in salads, but sometimes it is cooked and served
like spinach. The hothouse and winter lettuce is more delicate in flavor
than that grown out of doors. It is wholesome, cooling and palatable.
It is too delicate to serve with cooked or mayonnaise dressing, and
wilts quickly when mixed with any dressing. French is the best dressing
for it. Many prefer it sprinkled with salt or served with cream and a
little sprinkle of sugar.
80
Lesson Number Fourteen
Edible Weeds
LAMBS ' QUARTERS : This is a common weed growing along road-
sides and in gardens. It is light green in color with leaves that look
dusted with frost. In the early season it is an easily accessible green
and is cooked like spinach, with ham, bacon or by itself.
PEPPER GRASS: Pepper grass or wild mustard is an edible
weed, and is akin to true mustard as a seasoning, containing the mustard
flavor without the irritating effect.
NETTLES : These when young are used as greens, but care must
be taken in their handling. They are the coarsest in texture of the edible
weeds.
SORREL : Sorrel or sour grass is both wild and cultivated. Used
with chicory or lettuce as a salad. Also is used in soups and sauces. It
contains oxalic acid.
DANDELIONS: These form one of the most wholesome of all
greens. They are at their best as soon as the leaves extend about two
inches above the ground. They are in much finer condition when found
in sheltered places.
The leaves grow bitter as they grow older.
Cook them in as little water as possible.
To eat them as a salad, cleanse and free from grit and throw into
cold water, then drain and serve, usually with salt and pepper or a
French dressing.
81
Lesson Number Fifteen
Herbs
SAGE is one of the important condiments and can be purchased dry
or powdered. The sage now in powdered form is much superior to that
of some years ago. Like all other articles covered by the pure food laws,
it has been greatly improved. I would suggest, however, if sage dried on
the stem is desired, that it be purchased green and cleansed thoroughly
before drying, and then placed in covered receptacles to protect it from
dust.
MINT : Spearmint is also called the meadow mint and grows wild
in most parts of the United States. It is used both fresh and dried.
Minced fine, mixed with vinegar and sugar, it becomes the mint
sauce served with lamb.
Crushed and boiled in a syrup it is used for sherbets and punches.
The leaves may also be candied, the same as violets or rose leaves.
It may be dried to use for sweets or preserved in vinegar for sauces and
salads.
TARRAGON : The green leaves of tarragon are mixed with lettuce
and served with French dressing as a dinner salad.
They are also dried and used in powdered form and in vinegar.
Tarragon vinegar is used for sour sauces or salad dressings. It may
be purchased as such or prepared when the fresh tarragon can be ob-
tained, but the process takes about two months.
CAPERS are the flower buds of a trailing shrub grown largely in
Southern Europe. The buds are packed in bottles and covered with vine-
gar. They are used for meat sauces and salads.
NASTURTIUM : The fruit of the common garden nasturtium has
a flavor similar to capers and is frequently used as a substitute. It is
also added to pickles to preserve them and to spiced fruits. A half pint
of nasturtiums added to a large jar of pickles will prevent mold. The
flowers are used for sandwiches and as a garnish to summer salads.
Remember this, and plant quantities of nasturtiums in the spring.
GARLIC is a very strong member of the onion tribe. The bulbs or
' ' cloves ' ' grow in clusters. One * * clove ' ' is sufficient to flavor a good-sized
dish of food.
Cloves of garlic may be cut up and placed in a bottle and the bottle
filled with vinegar. This vinegar may be used for salads when the flavor
of garlic is desired.
BAY LEAVES: The dried bay leaves are imported and may be
purchased at the drug stores. A dime 's worth will last an ordinary fam-
ily a year or more. They have a peculiar aroma and are in great demand
as a seasoning for soups meats and sauces.
82
Domestic Science LESSON No. 15
SWEET BASIL: Sweet Basil is a delightful herb to cultivate,
grows profusely and gives forth a welcome aroma.
A few sprigs dropped into the soup kettle impart a seasoning that
can be compared to nothing else.
Gathered and dried it may be used alone or mixed with other herbs
to season soups and sauces.
PARSLEY is of two varieties, the plain or single leaf and the fern
or curled leaf. The former is used chiefly for soups, etc., and the latter
is used as a garnish for salads.
TO DRY PARSLEY FOR GARNISHING, select the large, curly
variety. Wash thoroughly. Dip one piece at a time into boiling water,
shake well and dry in the hot sun or warm oven. Keep in dry place
between layers of paper in a tin can. It can then be used for garnishing
by crushing the dry leaves. It is not as good for seasoning, but the color
is a brighter green. For seasoning, dry it without dipping in the hot
water and tie in bunches. Keep in tin cans or glass jars.
WATER CRESS grows wild in streams or on the border of lakes.
Mixed with other salad materials it is excellent. It is popular as a
garnish for certain meat and fish dishes and is eaten when so served.
It is anti-scorbutic, palatable and wholesome.
Mixed Herbs
For general kitchen use a very satisfactory mixture of herbs for sea-
soning is sage, marjoram and thyme in proportions of thyme and mar-
joram in equal quantitity with double the amount of sage. Buy these
herbs, dry, wipe leaves of dust, crumble and rub through coarse sieve,
discarding the stems.
This method will be found much more satisfactory than purchasing
them already ground. The flavor is much more pungent and one can be
confident that there are no ground stalks in the preparation.
Seasoning Powder of Herbs
One-half ounce each of thyme, summer savory, sweet marjoram,
sweet basil, dried grated lemon rind, one ounce of dried parsley, one
ounce of celery seed.
Grind and powder these ingredients. Rub through a fine sieve and
bottle. This powder may be used as a seasoning for dressings, brown
sauce, soups and other meat dishes.
Herbs, To Preserve
Herbs should be gathered on a bright dry day, just before flowering.
Remove each leaf, place in the hot sun or in a warm oven so as to
dry quickly to retain aromatic quality and color.
Bottle when dry in wide neck bottles.
83
Lesson Number Sixteen
Condiments
Condiments are primarily used to give relish to the food and gratify
the taste, and as such should be used sparingly. The people of warm
climates use them more generously because of the fact that, as a constant
ingredient in meat dishes, they prevent unnatural ferments from forming.
They stimulate the digestion and are beneficial when used in
moderation. It is from the Orientals and people of hot climates that we
get our highest condiments. The hot weather dishes we naturally season
more highly. The principal condiments are ginger, white and black
pepper, mace, nutmeg, Indian curry powder, mustard, cloves, allspice,
cinnamon, cassia, dill, fennel, cumin seed, coriander, celery seed, caraway,
cardamon, anise, and the chili, bird and cayenne peppers.
BLACK PEPPER is made from the unripe berries, which are
picked, dried, and ground, shells and all. The whole berries are called
pepper corns.
WHITE PEPPER is made from the ripe seed kernels of the same
berry. Both white and black pepper contain an essential oil and
flavoring. Of the two the white is the more pungent.
MIGNONETTE pepper is the coarsely ground white pepper.
PAPRIKA is made from Hungarian sweet red pepper.
CAYENNE PEPPER is made by grinding the fruit pod of cap-
sicum.
CHILI PEPPERS are small pointed peppers used in making chili
sauce.
TABASCO SAUCE is made from the very hot bird pepper.
PIMIENTOES: One canned variety of red pepper is marketed
under the name of pimientoes. These are not at all hot, but have a
distinctive flavor. The small sized can is sufficient for an average
family for as long as they will keep, or they may be removed to a glass
and covered with vinegar.
GINGER is the root of a plant native to Southern Asia. Jamaica
ginger is the best variety. The very young roots are scraped, boiled
in a syrup until very clear and sold as candied or crystallized ginger.
In the green condition or crystallized, ginger is used to flavor the insipid
fruits.
CLOVES are an unexpanded flower bud dried. In purchasing
cloves select those rich in oil and of a dark color. Cloves very pungent
must be used sparingly.
ALLSPICE (Pimento) consists of the berry of a tropical shrub.
On account of similarity in flavor to that of a mixture of cinnamon,
nutmeg and cloves, it is called " allspice/'
84
Domestic Science LESSON No. 16
CINNAMON is the most generally used and popular of the spices.
The best cinnamon comes from Ceylon. It is the bark of a tree of the
laurel family, the same family that gives us in the temperate climate
such plants as the sassafras and spice bush. True cinnamon is of splintery
fibrous quality and is sweet and spicy, retaining its flavor long in the
mouth.
CASSIA is a species of cinnamon and is often sold under the latter
name.
CARAWAY, CORIANDER, POPPY SEED, CUMIN SEED,
FENNEL and DILL are used by the Germans as flavorings for cakes,
and breads, and are also greatly prized by the Orientals.
CUMIN SEEDS are the chosen flavor for Dutch cheese.
CARDAMON SEEDS are used as seasoning for meats, breads and
cakes. The seeds are enclosed in a white pod and must be crushed or
ground when used in breads and cakes.
NUTMEGS are the seed kernel of a fruit which resembles a peach.
The short round nutmegs are better than the long ones, which are rather
dry. The tree from which they are gathered is a native of the East India
Islands and is cultivated in India and Central America. The best nut-
megs, the Penang, are the shape of damson plums about an inch in
length and are called Queen nutmegs. They average about seven to an
ounce. The small pointed nutmegs, known as wild nutmegs, are of
inferior quality and lack the oil and fragrance of the Queen nutmeg.
MACE is the seed coat of the nutmeg, and like it, has an essential
oil. It comes whole or ground and is more pungent than the nutmeg.
Its quality depends greatly upon the kernel from which it is gathered.
That from the Queen nutmeg being the best.
MUSTARD is composed of both white and black mustard seeds.
The black seeds contain an acrid substance which, when distilled with
water changes into a pungent essential oil. The bright yellow mustard
is usually colored with tumeric.
INDIAN CURRY POWDER is not as popular as it should be.
It can be procured, bottled, for use, better than it can be put up. Not
many understand that to bring out the essential flavor the curry powder
should first be sauted in oil or butter.
% pound each of coriander seed and % ounce of cardamon seed
tumeric 1 ounce each of Jamaica ginger
1 ounce each of cumin seed and and allspice
fennel seed 10 bay leaves
Preparation : Grind all the ingredients except the bay leaves. Rub
them through a fine hair sieve, mixing with the bay leaves. Bottle and
cork sufficiently to exclude the air.
CREOLE SEASONING. The Creole seasoning as marketed in
the South is conceded to be a necessary adjunct to Creole sauces, used
much with fish. It is made of ground sweet red peppers.
GUMBO FILEE is made up of the young shoots of the Sassafras
which are gathered, dried and powdered. In conjunction with ground
okra it forms an ingredient for Gumbo Soups, and stews.
85
Lesson Number Seventeen
Fruits
Fresh fruits are generally more appetizing, refreshing and cooling
than the cooked fruits.
Over-ripe and unripe fruits are to be avoided.
Unripe fruit causes stomach and intestinal disturbances.
Fortunately for the family purse the most useful fruits are long
,in season, the most reasonable in price, more plentiful and with better
possibilities of preserving a supply when out of season. Fruits, like
vegetables, are valuable for water acids and mineral salts which are
more available in the uncooked than in the cooked fruit.
Fruits of great acid content, as, PIE PLANT, CRANBERRIES,
GOOSEBERRIES, CURRANTS, when made into pies or sauces will
have better dietetic value if soda is used to neutralize some of the acid.
In pie making, the soda (one-half teaspoon to each pie) may be well
mixed with the sugar. A tablespoon of flour mixed with the sugar will
not only take up the moisture but will take up some of the acid, not neu-
tralizing it but rendering it less concentrated.
In cooking fruits, sugar should be added before the process is com-
plete. By cooking fruit a long time or in the presence of acids, the cane
sugar is changed to invert sugar which has a peculiar penetrating sweet-
ness, not as pleasant as the sweetness of cane sugar.
When sweetening fruit sauces a small saving in sugar is gained by
allowing the sugar to cook with the fruit. Long cooking is to be avoided,
as the flavor of fruit would be affected.
Preserving Hints
Do not buy over-ripe or imperfect fruit for canning or preserving.
There is no economy in it.
Do not sprinkle sugar over the fruit and allow it to stand and
draw out the juice. This will make most fruits leathery and it is only
recommended in the making of conserves.
Pineapples and quinces are more tender if simmered, covered closely,
in clear water, or steamed until they begin to soften, then finished in
the syrup.
Have the syrup boiling when the fruit is added, then lower the
heat and cook gently. Do not stir the fruit any more than necessary.
Overcooking is an almost universal error. Skim out the fruit
before it is soft and thoroughly cooked, as the hot syrup poured over
86
Domestic Science LESSON No. 17
it after it is put into jars will complete the cooking. After removing the
fruit, boil the syrup for eight minutes before pouring over the fruit.
For preserving without sealing, equal quantities (by weight) of
fruit and sugar should be iised. Put them away in small receptacles to
avoid disturbing a quantity.
Small fruits retain their shape and color if sugared an hour before
using.
To prevent breaking, stand the glass jars on a folded wet towel,
while filling with hot fruit.
The jars in which fruit or vegetables are canned should be thor-
oughly sterilized by heat and heated before filling.
Sterilization by heat is the only insurance necessary against the
inciduous bacteria.
When canning fruits for pie material omit the sugar.
When canning fruits for sauce, sterilize the jars, fill with fruit.
Make a syrup of one part water to two parts sugar, cooking it five
minutes, fill jars and set them in a boiler, place covers and cook one
hour. Secure the covers and remove from the fire.
Fruit Jelly
The jellying of any juice depends upon the "pectin" contained
in the fruit. Pie plant is deficient, hence the difficulty in making it jell.
Here is a trade secret. Do you notice the labels on the store jelly
read something like this: "The contents of this package are pure
juice of strawberries and apples and cane sugar "? Which, being in-
terpreted, means that the package labeled "Strawberry Jelly," in com-
pliance with the Pure Food Law, which demands that the ingredients be
printed on the label, is not pure strawberry jelly. Strawberries are
deficient also in that property of fruit known as pectin, and apples,
which are generously supplied with that property are levied upon to
supply this want.
Apples can always be relied upon to help out the housekeeper and
manufacturer alike in this respect.
Fruit juices must be well cooked, say about twenty minutes or more
before adding the sugar, which should first be warmed in the oven.
After adding the sugar, boil the syrup about five minutes, test and put
in sterilized jars. Cover with paraffin.
The piquant delicacy of the fruit flavor is destroyed by cooking
too long with the sugar, and with a very acid juice the jellying property
is destroyed by the turning of the sugar in long cooking with an acid
into a mixture of dextrose and levulose. The sugar once turned to levu-
lose is syrupy in its consistency.
87
Lesson Number Eighteen
Miscellaneous Recipes Simplified
Sauce Tartar
A combination of chopped pickles, olives and capers with a salad
dressing preferably a mayonnaise dressing.
German Cream Salad Dressing
% teaspoon sugar % cup very rich sweet cream
% teaspoon of white pepper ( Sour cream is preferred by
1 teaspoon of salt many)
^4 cup vinegar
Preparation : Mix the dry ingredients, add the cream and stir until
dissolved, then add the vinegar, stirring all the time. Never add the
salad dressing to salad until just before serving. It is well to press gently
in a towel or napkin all greens which have been chilled in ice water,
that they may be perfectly dry before adding the dressing. When the
salad dressing is poured over the wet salad leaves, it is diluted, and the
greater part falls to the bottom of the bowl, a watery, insipid mixture.
Evaporated milk is an excellent substitute for cream in this dressing.
Use one-third as mnch vinegar as evaporated milk.
Salad Dressing
It is almost impossible to make a perfect emulsion of oil and vinegar
without using something for a medium. In mayonnaise dressing this
is accomplished by using the yolk of eggs. There are salads where
the use of a mayonnaise seems out of place and the French dressing just
suits the palate. There is no hard and fast rule for the making of French
Dressing. The only difficulty is that when the oil floats, too much vinegar
has been added. This is one of the rules that is proven more in the
exception than in observance.
1 teaspoonful salt % cup olive oil
1 teaspoonful sugar 4 to 6 tablespoons vinegar
^ teaspoonful pepper
French Dressing
% teaspoon salt 1 tablespoon olive oil
% teaspoon pepper 2-4 tablespoon vinegar
METHOD : The materials may be put together in a bottle, a patent
stoppered bottle is very convenient for this purpose, as it is easily cleaned,
and can be placed in the ice chamber of the refrigerator without fear of
spilling its contents. Put the materials together, any time before serving,
to chill and when salad is ready to serve, shake well and pour over the
salad.
Worcestershire, Harvey, Walnut, anchovy or tobasco sauce may be
used to season a French dressing. Or an aromatic vinegar may be used
instead of the plain. Onion juice or tomato catsup is equally in favor
as seasoning.
88
Domestic Science LESSON No. 18
Rubbing the salad dish with a cut clove of garlic is a popular sea-
soning.
For family use the housewife puts the salad and dressing all together
and serves it complete. By a constant change of seasonings a variety of
salads may be made up of the same materials.
Salads should hold a prominent place in the daily menu.
The green vegetables contain the salts necessary to the well being
of our systems. The oil contributes to the heat of the body and a small
amount of acid aids in the digestion of other foods and lends zest to
the meal.
* * *
RECIPES FOR SAUCES-Standardized
(Drawn butter and cream sauces as base)
Drawn Butter, Unsweetened
Explanatory: This sauce forms the base for many seasonings and
is then called by name of the seasoning or addition.
1 cup hot water 2 tablespoons soft butter
2 tablespoons flour Salt and pepper to season
Preparation : Heat the water in a small sauce pan, cream the but-
ter and flour and stir into the hot water until creamy. Add seasoning.
Egg Sauce
This is the Drawn Butter with two hard boiled eggs either sliced or
chopped added to it before serving.
English Drawn Butter
Made by replacing one-quarter of the water with vinegar and by
adding butter the size of a walnut just before serving.
Horse Radish Sauce
This is the Drawn Butter with plain grated or bottled horseradish
added.
Cheese Sauce, To Serve with Fish
Use the Drawn Butter recipe with a very strong grated cheese and
seasoning of paprika.
Drawn Butter, with Sugar
1 cup water % cup sugar
2 tablespoons flour 1 tablespoon butter
Preparation : Heat the water ; mix the sugar and flour thoroughly.
Stir into the hot water with the butter. Cook until creamy. Often
fruit juice jelly or lemon are added to this sauce.
89
LESSON No. 18 Domestic Science
Cream Sauces
Explanatory: Cream sauces without sugar are the base for any
seasoning which may be added as desired, such as lemon juice, peppers,
parsley, eggs cooked or uncooked, fish, etc., and are used (1st) for soups,
(2nd) as accompaniment for meats, fish and vegetable dishes, (3rd) as a
medium for croquettes and timbales. The sauces differ as to consistency.
Cream Sauce (No. 1, Thin)
1 cup milk % teaspoon salt
1 tablespoon butter 1 tablespoon flour
Preparation: There are three ways of making which apply to all
three sauces. The butter may be omitted in No. 1.
Method No. 1 : Mix the flour with about half its bulk of milk, beat
smooth and add enough more to thin sufficiently to add to the hot milk
without lumps. Heat the milk and stir in the mixture with the butter
and salt. Cook until creamy.
Cream Sauce (No. 2, Medium)
1 cup milk % teaspoon salt
2 tablespoons butter 2 tablespoons flour
Method No. 2 : Warm the butter in a sauce pan, cream in the flour
add the milk and cook until creamy. Add salt,
Cream Sauce (No. 3, Thick)
1 cup milk % teaspoon salt
4 tablespoons butter 4 or 5 tablespoons flour
Method No. 3 : Heat the milk in a double boiler, cream the butter
and flour thoroughly, then stir into the milk until creamy. Add the salt.
As the butter dissolves in the hot milk the flour is taken up.
Cream Sauces, Sweetened
Explanatory : These sauces are the base for a variety of flavorings
and combinations, more or less flour or sweetening may be used or the
sugar may be replaced by jelly or fruit juices. Eggs, either yolks or
whites, may be added.
Cream Sauce, With Sugar
1 cup hot milk % cup sugar
2 tablespoons flour 1 tablespoon butter
Preparation : Mix flour and sugar thoroughly and stir into the hot
milk, adding the butter. Cook until creamy.
90
Lesson Number Nineteen
Beverages
COFFEE, Explanatory: Coffee heads the list of desirable bever-
ages.
Green Coffee improves with age under proper conditions.
Roasted Coffee on the contrary deteriorates.
Boasted and Ground Coffees, like most of our food products, were
for years, badly adulterated, but that condition has been largely changed
with the advent of our pure food laws. Our greatest protection is in a
sealed package with the manufacturer's name on the label.
COFFEE CHAFF : Coffee processes in the last decade have dis-
closed the means of eliminating the undesirable chaff to which was laid
the only real objection to coffee effects, as the chaff contains the tannin,
the effect of which, in coffee, has been considered injurious.
The ordinary grinding process of a decade ago has undergone a
revolution to the vast improvement of coffee. The better grades are
now steel cut into uniform size instead of crushed into large and small
particles and dust.
Quality in a measure determines the price.
GROUND CHICORY is often added to cheap or inferior coffee.
We advise that ground chicory root (which resembles ground coffee) be
purchased of tea and coffee merchants, and added to coffee if the flavor
is desired.
COFFEE ECONOMY : It is economy to use pulverized coffee of
high grade rather than cheap grade coffee coarsely or indifferently
ground.
COFFEE PERCOLATORS: These standardize the coffee to be
served, as they compel accurate measurement.
LEFT-OVER COFFEE : Good coffee may be kept hot for some
time provided the grounds are removed; properly made coffee may be
reheated if poured off the grounds before setting it away. There is no
reason why a housewife who would carefully put away a thimbleful of
butter left on a plate would throw away two or three cups of left-over
coffee.
METHOD : Pour the coffee from the grounds and set away. When
coffee is prepared for the following meal, make the measure less by the
amount of left-over coffee. Make coffee in stsual way. Reheat but do not
boil the cold coffee and when the regular coffee is ready for the table
add the reheated coffee to it.
91
LESSON No. 19 Domestic Science
Perfect Coffee
Select a good quality of coffee, not necessarily the highest priced.
Have the coffee ground fine and uniform, steel cut preferred. Supply
yourself with a granite coffee pot with a white lining or one of aluminum,
always keeping it as sweet and clean as your dinner plates. For six
persons place six rounding tablespoons of coffee in the coffee pot. Pour
over the coffee three pints (six cups) of boiled water. Place over a
gentle flame and simmer five minutes after reaching the boiling point.
Then mix about two teaspoons of egg in one-half cup of cold water and
pour into the coffee to clear.
To secure the perfect beverage it is absolutely necessary to immerse
the coffee and simmer in order that the essential oil and flavor of the
berry be extracted. Some particular persons heat the ground coffee
slightly before adding the water.
Cafe Noir
(After Dinner Coffee)
After dinner coffee is stronger and richer than that made for the
breakfast table, and is served clear, although cream may be passed with
the sugar.
When Cognac or Petit Brule is served with the after dinner coffee,
cream is entirely out of place.
When Cognac is served with the black coffee, the loaf or domino
sugar is placed in the spoon over the cup of coffee, and the cognac is
poured over the sugar and a lighted match touched to it. When burned
away, the spoon and contents are dipped into the cup. This carmelizes
the sugar and when added to the coffee imparts to it a special flavor,
that is very appropriate after a heavy dinner.
Tea
Scald the pot. Remove the water, and put in a level teaspoon of
good tea to each cup of water. Take the water at its first boil. Cover
the pot with a cozy and stand it away from the fire for five minutes.
Stir the tea and pour at once.
The ordinary English tea cozy, a sort of padded cap, is to be recom-
mended.
CAUTION : Tea must not be made over the fire, nor should it be
made in a metal pot. The tannic acid acts on the metal, destroys the
flavor of the tea and makes the infusion unwholesome.
LEMON WITH BLACK TEA serves a certain dietetic purpose.
"This is not a mere fad or 'foreign fashion/ there is a scientific reason
beneath the surface. The citric acid of the fruit offsets the tannic acid
of the tea rendering it refreshing and wholesome. It is needless to add
that black tea be used, not the green or mixed. " R. M. Fletcher Berry.
92
Domestic Science LESSON No. 19
Chocolate
To make one quart of chocolate, put into a saucepan four rounding
teaspoons of grated chocolate. Add a half pint of boiling water, stirring
all the white, until the mixture reaches boiling point. Boil just a moment.
Add one and one-half pints of milk, and three rounding tablespoons
of sugar, and stir constantly until the milk is very hot. Take from the
fire, turn into a heated chocolate pot and serve with whipped cream.
In the absence of whipped cream which is not always available, a
marshmallow is placed in each cup and the chocolate poured around it.
Plain cream is passed in a pitcher.
The chocolate is very often made with water omitting the milk
entirely.
Lemons in Drinks
"When one is forty miles from a lemon, one may still have * lemon-
ade' by using citric acid in crystals or pulverized, with or without a
pure lemon tincture as flavoring. No ill effects can accrue from using
this acid in such trifling quantity as required to make tart a drink or
pudding sauce. It cannot completely take the place of the fruit juice,
but, as it is the acid fonnd in, and taken from the fruits of the citrus
family, it can be substituted, therefore, if necessary, in moderation with-
out harm." E. M. Fletcher Berry.
93
Lesson Number Twenty
EQUIPMENT OF KITCHEN
(Care and Requirements)
Kitchen Floor
The kitchen floor will be more sanitary and easily kept clean if well
oiled. Then with warm, soapy water the floor can be cleansed. Avoid
white scrubbed floor. Constant scrubbing with strong alkalies robs the
wood of its natural resistance to absorption. Thereby rendering it less
sanitary.
A model kitchen will be provided with ranges, work tables, sink and
cupboards easy of access and arranged in proper relation to each other
to avoid needless steps in the preparation of the food, in the placing of
it on the table, and the clearing up of soiled dishes.
China Closets and Cupboards
For convenience in placing food and dishes on the table a combina-
tion china closet and cupboard should be built in between the kitchen and
dining-room with shelves, and drawers and a serving buffet accessible
from both rooms.
Wheel Tray
If living in rented apartments without these conveniences built in,
provide a wheel tray upon which to place all needed articles for setting
the table. When food is prepared the wheel tray will convey it to the
dining-room and later carry the soiled dishes to the kitchen.
In the absence of a wheel tray a light pine box thirty-two inches long
and about twenty-four by fourteen inches can be substituted by putting
ball bearing rubberoid casters on one end and staining the box to corre-
spond with the finish of the woodwork or enameling it an ivory white.
Sinks
Sinks should be placed in the center of wall space instead of in
corner of kitchen.
Sinks should have drain pipe in the center with drainboard on each
side. The drain pipe should be provided with large trap and easily re-
movable screw cap, which, in case of emergency can be taken off to drain a
stopped up pipe. Before leaving the kitchen sink when the work is com-
pleted, a quart or so of boiling water should be poured down the sink to
flush the pipes and leave the trap full of clean water.
Pantry
Only in the larger families are pantries a necessity where large stores
of food must be kept.
For the small or medium family kitchen cupboards and refrigerator
will take care of all provisions and have everything easily accessible.
94
Domestic Science LESSON No. 20
Lighting and Ventilation
Too much attention cannot be given to the proper arrangement for
light and ventilation. If the kitchen is a one-story addition, there is noth-
ing better than a properly constructed metal skylight with ventilator.
Windows should be placed over sinks and work tables. Casement
windows with fine white screening provide good light and ventilation
over sinks and ranges. They may be fitted with sliding frames or with
glass doors. Windows should be placed in all outside walls of the kitchen.
Large, easily reached windows should be placed in cellar-way. Shelves,
cupboards and drawers are much more satisfactory if coated with white
paint or enamel.
A kitchen closet shallow in depth should be fitted with hooks for
brooms, mops, pails, brushes and shelves for soaps and cleaning powders,
and all of the paraphernalia for cleaning purposes.
Refrigerators
These should be built into wall so that ice can be put in from out-
side. Drain pipe with trap should be connected with sewer. There
should be a trap in the sewer pipe in addition to the small trap in refrig-
erator pipe. The connection must not be sealed.
Kef rigerators if not properly cared for may become a serious menace
to health. Cleanliness is essential to the proper care of foods.
Milk, cream and butter should each have their perfectly tight cov-
ers, as their flavor and keeping quality is subject to surrounding odors.
The flavor of butter is easily destroyed when left uncovered in a refrig-
erator in which fruit or onions are exposed.
Gas Range
The gas range seems to be the most difficult of all ranges to keep
clean, and manufacturers are placing ranges now on the market that are
enameled.
Do not use scouring soaps on the gas range. If inclined to rust, rub
a little clean grease on it.
The blaze should be light blue. If the balance of air (oxygen) and
gas (carbon) is as it should be the flame will produce the greatest amount
of heat. The red or yellow flame indicates that there is not enough air
mixed with the gas. This condition should be changed at once by open-
ing the air mixer or reducing the flow of gas from the small orifice. This
is accomplished with a wrench to fit the connection, or with a pair of
pliers. The difference can be easily noted in the supply of heat by hold-
ing the hand over the flame when the air is shut off, and again when the
adjustment is right.
95
LESSON No. 20 Domestic Science
System
System is a great aid to efficiency in all things but more so in the
kitchen than in any other part of the home.
It is not always possible to proceed in the same routine each day with
the household duties but certain duties must be taken care of each day
that there may be no accumulation of neglect.
WORK TABLES, SINKS and RANGE OVENS should be proper
height from the floor to eliminate tedious stooping. Thirty-two or thirty-
four inches is now considered standard. The kitchen is the laboratory,
or workshop of the home and should be properly equipped for efficient
work. Certain essentials are necessary to neatness and dispatch. The
furniture of the kitchen should be arranged so that few steps are required.
SHELVES or RACKS with large china closet hooks on the under
side arranged near the range and tables afford a convenient means of
having at hand small skillets, cooking forks, basting spoons, egg beaters
and the various tools in almost constant use.
The FLOUR and SUGAR BINS should be metal lined with cover of
same materials to properly safeguard these materials from mice or pests.
HOLDERS about a foot square made from heavy outing cloth with
brass ring secured to one corner should hang near the range where hands
can find them quickly.
A HIGH STOOL relieves some of the strain, when duties demand
much standing in the kitchen.
BRUSHES of all kinds should be in the kitchen to facilitate clean-
ing.
Fit the tables and movable furniture with BALL-BEARING
CASTERS.
ALUMINUM solves the problem in cooking utensils, being at once
light, durable and fool-proof. When accidents happen, as happen they
will, the aluminum dish comes out of the mishap unscathed. Acid does
not form a poison when in contact with aluminum.
COOKING UTENSILS should be selected with long, strong handles,
rather than bails, so as to keep the hands as far away as possible from
the uncomfortable and destroying heat, also pans and kettles provided
with long handles can be hung up, thus disposing of them to better advan-
tage in the cupboard. While the first cost of aluminum may seem higher
than for other metals, their long wear and serviceable quality makes
aluminum utensils cheaper in the end.
Molding Canvas, being a piece of blue and white ticking or can-
vas three-quarters of a yard square and double, forms a better sur-
face on which to roll out baking powder biscuits, cookies, doughnuts,
pastry, etc., than the ordinary molding board. Less flour adheres to the
article under preparation. It can be folded up and laid away each time,
is less trouble to care for and more cleanly than the molding board.
The canvas or ticking may go to the laundry just the same as any
other kitchen linen.
Domestic Science
LESSON No. 20
Utensils for Kitchen
Following are the necessary articles for kitchen work. These may
be selected with more or less cost, depending upon budget for this ex-
pense. Selection should be governed by utility.
Ordinary Vessels and Pans for Use on Range
and in Oven:
1 tube cake pan, large
1 tube cake pan, small
2 medium pie pans
1 covered roaster
Frying pans, assorted sizes, steel or
aluminum
Bread pans
1 long handled Windsor kettle
1 long handled Berlin kettle
2 long handled smaller kettles
1 long handled frying kettle, wire basket
to fit
1 tea pot, Guernsey ware
1 8 or 9-inch pie pan
1 5-inch pie pan
1 biscuit or corn bread pan, 7x12x1 % in.
2 deep cup gem pans, 6-cup
1 straight side kettle for soup stock or
cooking ham
1 tea kettle
1 rice boiler
1 egg basket
Steamer kettle
1 coffee pot, aluminum or white enamel
lined
6 custard cups or ramekins
1 pancake griddle
Utensils for Preparation of Food:
1 large mixing crock
1 smaller mixing crock
2 half-pint measuring cups divided in
thirds and quarters
1 cooky cutter
food grinder
lemon reamer, glass
pancake turner
Dover egg beater, large
Dover egg beater, medium
Dover egg beater, individual
rolling pin, loose handles
basting spoon
teaspoons
long handled cooking fork
bread knife
1 hack saw
1 cork puller
1 dozen steel skewers
1 cream whip
1 funnel
1 salt box
1 timbale iron
1 soup or gravy strainer
1 bottle cap remover
2 5-inch white bowls
1 flour sifter, quart size
flour sifter, 1-cup size
small biscuit cutter
quart measuring cup
doughnut cutter
flat grater
nutmeg grater
wire strainer
VanDeusen egg whip
wire potato masher
fruit press or rider
slotted wooden spoon
tablespoons
spatula
paring knife
meat knife
can opener
knife sharpener (carborundum)
pair shears
cream dipper, for bottles
salt shaker (aluminum)
rubberset pastry brush, 1-inch
pastry bag with rose tube
berry hujler
97
LESSON No. 20 Domestic Science
Dish Washing
Collect knives, then forks and spoons, place them in a bowl, handles
up. When ready to wash set bowl and all into the dish pan. This is
a much more sensible way than scattering them in the dish pan of hot
water. Scrape all crumbs, scraps and dough' from the dishes into the
waste jar, if there is some definite use for them. If there is no animal
to dispose of them scrape them into a paper and burn them.
Dishes with egg or dough adhering to them should be put to soak
in cold water.
Pile all dishes of each kind together in the dish pan with drainer near
at hand. Fill the dish pan half full of soapy water. Wash the glasses
first, rinse and dry at once. Then wash the cups, saucers, plates, etc.,
taking the cleaner and smaller dishes first. Wash the silver, rinsing all
with hot water. Last of all wash the cooking utensils and scour if neces-
sary. Do not put wooden handles of knives, forks or the Dover egg
beater into the water. Never leave soap in the sink or dish pan. When
all are wiped, pile the different kinds together and put in their places.
Empty dish pan, wash the towels in hot water, rinse and hang to dry.
Wash table in cold soapy water, soap dish and sink in hot soapy water.
Towels made from flour sacks or unbleached muslin of same quality,
and hemmed, make the best dish towels. The best dish cloths and the
most satisfactory, are those sold for the purpose as they never become
stringy. A small ox-fiber brush with a long handle and a good bristle
bottle brush are, with the dish mop, indispensable in doing up the kitchen
work and save the hands a great deal of discomfort, keeping them in
better condition. No woman with common sense will recklessly or need-
lessly sacrifice the comfort and appearance of her hands over such a
mechanical detail of the housework.
Neither can the washing of the dishes be accomplished in an en-
tirely sanitary way unless the dish cloth and dish towels give place to
hot soapy water and dish mop and long handled brushes. These sanitary
conditions preclude the putting of the hands into the water. My further
advice is to make one operation per day of the dish washing, for the
small family, and where no maid is kept. In large families a dish wash-
ing machine is an economy of time, energy and a necessity.
98
United States Bulletins
For reference would suggest that use be made of the privilege
accorded all by the United States Department of Agriculture.
DIRECTIONS FOR INFORMATION: As the publications are
being printed from time to time it is well to have name and address
placed on the mailing list. If the appended list of Bulletins does not
include the desired subject, write to the Department asking for printed
list, from which selections may be made.
When the supply for free distribution is exhausted the bulletins
can be purchased for five cents.
Bulletins on various subjects are prepared for sale, to obtain a list
of such, address the Superintendent of Documents, Washington, D. C.
For all other bulletins address the United States Department of
Agriculture, Washington, D. C., Division of Publications.
Besides the following list there are many bulletins particularly
valuable to farm homes. Why blunder through a lifetime of successes
and failures to achieve individual experience when we can have the
benefit of advice from a host of workers skilled to separate the useful
from the useless?
No. 34 Meats
No. 85 Fish as Food
No. 121 Beans, Peas and other Legumes
as Food
No. 128 Eggs and Their Uses as Food
No. 142 Principles of Nutrition and
Nutritive Value of Food
No. 182 Poultry as Food
No. 203 Canned Fruits, Preserves and
Jelly
No. 232 Okra : Its Culture and Uses
No. 249 Cereal Breakfast Foods
No. 256 Preparation of Vegetables for
the Table
No. 293 Use of Fruit as Food
No. 298 Food Value of Corn and Corn
Products
No. 332 Nuts and Their Uses as Food
No. 359 Tanning Vegetables in the
Home
No. 363 The Use of Milk as Food
No. 375 Care of Food in the Home
No. 389 Bread and Bread Making
No. 391 Economical Use of Meat in the
Home
No. 413 The Care of Milk and Its Use
in the Home
No. 426 Canning Peaches on the Farm
No. 459 House Flies
No. 478 How to Prevent Typhoid Fever
No. 487 Cheese and Its Economical
Uses in the Diet
No. 490 Bacteria in Milk
No. 521 Canning Tomatoes at Home and
in Club Work
No. 526 Mutton and Its Value in the
Diet
No. 535 Sugar and Its Value as Food
No. 653 Honey and Its Uses in the
Home
No. 103 Referee Board Consulting Sci-
entific Experts. Ira Remsen,
Chairman
99
Don'ts for Housekeepers
Don't be without reliable scales.
Don't be without a set of tested measures, both dry and liquid.
Don't be without a yard stick.
Don't buy from a dealer or huckster who uses dented measures.
Don't be afraid to tell your dealer if you are being cheated; it
may be the fault of his clerk.
Don't waste energy, time and strength by taking unnecessary steps.
Don't fail to use your head to save your heels.
Don't neglect your refrigerator; several million bacteria may be
breeding in the drain pipe.
Dont fail to make an intimate acquaintance of the sanitary papers
specially prepared for various household purposes.
Don't have sink and table too low for comfort. Secure good light
for sink and range, and don't have either in dark corner.
Don't overlook covering drain boards with zinc or galvanized iron
when the sink and drain shelves are not in one piece. The most sanitary
sink is of white enamel, with sink, wall back and. drain shelves in one
piece.
Fireless Cooker The fireless cooker with radiator is almost as nec-
essary as the range. Fitted with aluminum vessels and heating plate
or radiator, they can be obtained at the stores, and are so complete that
the amateur hesitates to make one at home, but many very good ones
are made with a 50-pound lard can, a galvanized inner can for a lining
and a filling of clean ashes as a non-conductor. The aluminum cooker
vessels with tightly clamped cover and the radiators purchased at the
department stores complete a very serviceable fireless cooker.
Consult your State Weight and Measure Department regarding
weights and measures.
Send to the Agricultural Department at Washington, D. C., for
pamphlets on cooking, canning of fruits and vegetables, sanitation and
plans for model farms and farm houses. These are free for the asking.
Every kitchen should be provided with a tested scale of about 20
pounds capacity.
See that every dollar buys a hundred cents' worth
Check up your purchases when delivered and see if they agree with
your order.
Order your groceries for the day early in the morning and do not
ask your dealer to deliver twice in one day.
Pay your bills promptly and discourage the trading stamp evil.
Discourage also the killing of calves for food as one of the reasons
for the high cost of beef. Let them grow until they are valuable as food
and a profit to the stock raiser.
100
Hints for the House-wife
Contributed by Ralph W. Smith, Minn. Dept. of ;Weighis and Measures.
Make a business of your kitchen and run that ti^sineSH Ju5 -cardoilly
as does the merchant who sells you your food commodity.
Provide yourself with a reliable scale and correct measures, and in
order to give them the same legal status as those of your merchant, as
well as to assure yourself of their accuracy, have them tested and sealed
by a Weights and Measures officer.*
Inform yourself as to the Weights and Measures laws of your State
or City that you may know how food products should be sold ; use your
sealed scale and measures to check your purchases ; if there is a violation
of the law or a discrepancy in weight or measure, notify the Weights
and Measures officer his business is to help you.
In making a purchase by weight, observe whether the scale is in
balance before the weighing is performed, that is, whether the beam
oscillates freely in case of a beam scale, or whether the indicating pointer
rests on zero in a computing scale.
Bear in mind that a liquid quart is not the same as a dry quart, but
that the dry quart of 67.2 cubic inches is over 14 per cent larger than the
liquid quart of 57.75 cubic inches. Remember also that in most States
the sale of a dry commodity by the bushel, peck, etc., means a sale of a
definite number of pounds. In buying dry commodities, therefore, pro-
cure the bushel list of your State and check your purchases by weight
from that table.
Buy in definite quantities, as so many pounds or so many quarts;
DO NOT buy a dime's worth or a quarter's worth.
If you buy foodstuffs put up in package form, remember that there
is a Federal law requiring the net contents of the package to be marked
thereon. Look for this marking and you can still tell just how much
you are buying.
Familiarize yourself with the tables given below so that you can
think intelligently in terms of the different units :
*In the State of Minnesota this service is free as the fee system has
been abolished.
101
Reference Tables English System
LIQUID MEASURE
,'. : : 4 -gilte ^gi.) = 1 pint Cpt.)
$ pt.=i=l qtwrt (qt) =8 gills.
4 qt. = l gallon (gal.) =8 pints = 32 gills.
31 J4 gal. = l barrel (bbl.) =126 quarts.
2 bbl. = l hogshead (hhd.) =63 gallons = 252 qte.
APOTHECARIES' FLUID MEASURE
60 minims (m.) =1 fluid dram (fl. dr.)
8 fl. dr. = l fluid ounce (fl. oz.) =480 minims.
16 fl. oz. = l pint (O.) =128 fl. dr. = 7680 m.
8 O. = 1 gallon (cong.) = 128 fl. oz. = 1024 fl. dr.
DRY MEASURE
2 pints (pt.) =1 quart (qt)
8 qt = 1 peck (pk.) = 16 pints.
4 pk. = l bushel (bu.) =32 qts. = 64 pints.
AVOIRDUPOIS WEIGHT
27 11-32 grains (gr.) =1 dram (dr.)
16 dr. = 1 ounce (oz.) =437 y 2 grains.
16 oz. = l pound (lb.) =156 drams = 7000 grains.
100 lbs. = l hundredweight (cwt.) =1600 ounces.
20 cwt. = 1 ton (t) =2000 pounds.
TROY WEIGHT
24 grains (gr.)=l pennyweight (dwt)
20 dwt = l ounce (oz.) =480 grains.
12 oz. = 1 pound (lb. ) = 240 dwt. = 5760 gr.
APOTHECARIES' WEIGHT
20 grains (gr.)=l scruple (9.)
39=1 dram (3) =60 gr.
83 = 1 ounce (3) =24 9 =480 gr.
12 5 = 1 pound (lb.) =96 3 = 288 9.
= 5769gr.
LINEAR MEASURE
12 inches (in.) =1 foot (ft)
3 ft = l yard (yd.) =36 inches.
5^ yards = 1 rod (rd.) =16% feet
320 rods = l mile (mi.) =1760 yards = 5280 feet.
CHAIN MEASURE
7.92 inches = 1 link (li.)
100 li. = 1 chain (ch.) = 66 feet.
80ch. = l mile (mi.)
The engineer's chain is 100 feet long and consists of 100 links.
SQUARE MEASURE
144 square inches (sq. in.) =1 square foot (sq. ft)
9 sq. ft. = 1 square yard (sq. yd.)
30% sq. yd. = l square rod (sq. rd.)
160 sq. rd. = 1 acre (a.)
102
REFERENCE TABLES The English System, Cont'd
SURVEYOR'S MEASURE
625 square links (sq. li.) =1 square rod (sq. rd.)
16 sq. rods = l square chain (sq. ch.)
10 sq. ch. = lacre (a.)
640 a. = 1 square miles (sq. mi.)
36 sq. mi. (6 mi. sq.) =1 township (tp.) =23040 a.
CUBIC MEASURE
1728 cubic inches (cu. in.) =1 cubic foot (cu. ft.)
27 cu. ft i=l cubic yard (cu. yd.)
CIRCULAR MEASURE
60 seconds (") =1 minute (').
60 minutes = 1 degree ().
360 degrees = 1 circle (c.)
Number of cubic inches in U. S. Standard capacity measures :
LIQUID MEASURE
1 gallon contains 231 cu. in.
y 2 gallon contains 115.5 cu. in.
1 quart contains 57.75 cu. in.
1 pint contains 28.875 cu. in.
y 2 pint contains 14.437 cu. in.
1 gill contains 7.218 cu. in.
1 fluid oz. contains 1.804 cu. in.
1 dram contains .225 cu. in.
DRY MEASURE
1 bushel contains 2150.42 cu. in.
y* bushel contains 1075.21 cu. in.
1 peck contains 537.60 cu. in.
% peck contains 268.80 cu. in.
% peck contains 134.40 cu. in.
1 quart contains 67.20 cu. in.
1 pint contains 33.60 cu. in.
1/2 pint contains 16.80 cu. in,
103
Pronunciations and Definitions
a la Broche
Cooked on a skewer
Anchois
an-shoa
Anchovy
Andalouse
an-da louz
In Spanish style
Anglais, e
an-glez
In English style
Animelles
a-ni-ze-t
Lamb's fried
Aspic
as-pic
Meat jelly
Attereaux
a-te-ro
Alternate pieces of food cooked to-
gether on a skewer
Au
6
To or with, singular
Aux
6
To or with, plural
Aubergine
o-ber-jen
Egg plant
Au-Gras
o-gra,s
With meat or fish.
Au-Gratin
o-gratin
Food covered with sauce, sprinkled
with crumbs and baked
Au-Jus
o-jus
With natural gravy
Au-Maigre
o-maigre
With food other than meat
Baba
baba
A light yeast raised cake
Bain-Marie
bin-mari
Hot water bath : a double kettle
Banquet
Ban-ke .
Banquet
Barde
bar-d
Slices of bacon put around poultry
breasts, in roasting
Bavarois
ba-va-roa-z
Bavarian cream
Bearnaise
be-ar-naz
Name of a sauce ; Swiss style
Bechamel
be-sha-mal
A rich cream sauce
Benedictine
be-ne-dic-tin
Name of a liquor
Beurre
beu-r
Butter
Beurre Fondu
beu-r f on-du
Melted butter
Beurre Noir
beu-r no-ar
Browned butter
Bisque
bis-k
Shellfish soups
Blanc
blan
White sauce
Blanc-Man je
blan-man-je
A dessert made of milk and corn
starch
Blanquette
blan-ke-t
Ragout with white sauce
Bombe
bon-b
Spherical mold used for ice cream and
ice pudding
Bonne Bouchees
bon-bou-she
Name generally applied to highly sea-
soned patties
Bordeaux
bor-do
Pertaining to Bordeaux
Bouchee
bou-she
Mouthful
Bouchees
Small puff paste patties (petit pates)
small enough to be a traditional
mouthful only
Boudin
bou-din
Puddings made of meats, game poul-
try and fish in form of sausages
Bouilla-baisse
bou-ya-bas
Thick fish soup
Bouillon
A plain, clear soup. Beef broth
Bourgeoise
bour-joa
Plain, family style
104
PRONUNCIATIONS AND DEFINITIONS
Braise (d) bre-z Meat, game and poultry cooked in
covered pan with extra heat on cover
Brie bri Name of a cheese
Broche bro-sh A kitchen utensil; a skewer
Brochettes bro-she-t Meats broiled on skewers
Cafe (Noir) ka-fe Strong (black) after dinner coffee
Camembert ko-mem-ber-t Name of a cheese
Canape ka-na-pe Fried sliced bread used for to cover
with paste foods
Cannelons ka-ne-lon Thin strips of meat stuffed and rolled
Capon ka-pon A young male foul that has been cas-
trated and fattened for the table
Caramel ka-ra-mel Burnt sugar, used for coloring
Casserole ka-s-rol A hollow mold of rice; a saucepan
Caviar ka-vi-ar Food made of the salted roe of stur-
geon, cod, salmon
Cerises se-ri-z Cherries
Chapon sha-pon Capons; piece of bread boiled in the
soup ; crust of bread rubbed with gar-
lic put in salad
Charlotte shar-lot A mold lined with bread or cake filled
with fruits or cream
Chasseur sha-seur Hunter
Chaud sho-d Hot
Chaud-froid sho-froa-d Food prepared hot, then made into a
more suitable form to eat when cold
Chief of kitchen ; head cook
Chicory
Vegetables shredded.
Style of a garnish that contains chih-
hals (a sort of onion)
Chives chi-vs A flavoring herb
Choux show Cabbage; also name of a paste for
fritters
Cockie-Leckie A Scotch soup
Compote kon-po-t A stew of fruit, sometimes applied to
a stew of birds
Court-Buillon kour-bon-ion A preparation of wine, water and
savory herbs in which fish is cooked
Creole kre-o-1 . Franco-Spanish colonists. Name of a
soup, sauce and garnish
Cresson kre-son Watercress
Cromeskies krom-skis Croquette mixture, wrapped with ba-
con, dipped in batter, or covered with
paste and fried.
Croquette kro-ket A sweet or savory preparation, bread
crumbed and fried crisp
Croustade krous-tade Hollow, fried shapes of bread
Crouton krou4on Fried bread, cut for garnishing
Cuisine kui-zi-n Kitchen
Chef (de cuisine) shef
Chicoree shi-ko-re
Chiffonade shi-fon-ade
Chipolata shi-po-la-ta
105
PRONUNCIATIONS AND DEFINITIONS
Curacoa
Dariole
Dejeuner
Demi Glace
Demi Tasse
Diable
Eau
Eau de Vie
Ecarlate
Eclair
Entrees
Entremets
Epigramme
Escalops
Escarole
Espanole
Farce
Filet
Fleur
Foie (de Veau)
Foie Gras
Fondue
Francaise (a la)
Frappe
Fricandeau
Fricassee
Froid
Fromage
Gateau
Genevois, e (a la)
Glace
Gorgonzola
Goulash
Gratin (au)
Grille
ku-ro-so A liqueur
da-rio-1 A mould lined with thin paste and
filled up with custard, whipped cream,
etc.
de-jeu-ne Breakfast
de-mi-glas A rich gravy; frosting
de-mi-ta-s Half cup
dia-bl Devil; name of a sauce
6 Water
o-de-Vie Water of life
e-kar-la-t Name applied to sauce containing red
colored food, such as lobster roe, red
tongue, etc.
e-kler Puffs filled with pastry cream
an-tre Made dishes for the first course
an-tre-me Dressed vegetables, large salads, sweets
of of all descriptions
e-pi-gra-m An entree of two pieces of food, one
bread-crumbed, the other plain, both
fried and served together
es-col-op Thin slices of meats or fish
es-ka-ro-1 Endive
es-pa-gno-1 One of the grand stock sauces from
which is made the special sauces
(brown)
far-s Stuffing, forcemeat
fi-le Fillet. The undercut of a loin of beef,
mutton, veal, pork or game
fleur Flower
foa Liver (of calf)
foa-gras Liver (of geese)
fon-du Cheese and eggs
fran-ce-z French style
fra-pe Partly frozen
fri-kan-do Piece of veal, larded and braised
fri-ka-se A dish made of chicken, or any small
animal, generally in a rich yellow
sauce
froa Cold
fro-ma-j Cheese
ga-to Cake
je-n-voa-z Geneva style
Gla-s Ice
gor-go-nzo-la Name of an Italian cheese
gou-lash Name of an Hungarian stew highly
seasoned
gratin Browned part ; a dish as gratin is the
food covered with sauce, sprinkled
with crumbs and browned
gri-i Broiler, gridiron
106
PRONUNCIATIONS AND DEFINITIONS
Gruyere
grui-ier
Name of a French cheese
Haricot
ha-ri-co
Kidney bean; stewed meat with tur-
nips, etc.
Hollandaise
ho-lan-de-z
In Dutch style ; also name of a sauce
Hors-doeuvre
hor-deu-vr
Appetizer, side dish
Huile
ui-1
Oil
Huitre
ui-tr
Oyster
Jardiniere
jar-di-nie-r
A dish of mixed vegetables principally
carrots and turnips
Jolie-fille (a la)
join-fi-e
Dishes fair to look upon
Julienne
ju-lie-n
Name given to shredded vegetables,
i. e., carrots, turnips, etc., also name
of a vegetable soup
Jus (au)
ju
Juice, gravy, with meat gravy
Kirsch-wasser
kirsh-ouazeur
Name of a liqueur made from cherries
Kummel
kum-mel
Name of a Russian liqueur
Lait
16
Milk-white of egg
Lardon
lar-don
Strips of fat used for larding
Legumes
le-gu-m
Vegetables
Liason
lie-zon
Thickening (yolks of eggs, etc.)
Macedoine
ma-se-doa-n
Dish of different vegetables; fruits
Madelines
ma-de-lin-es
Small cakes baked in a mold
Maigre (au)
me-gr
Without meat; food other than meat
Maitre (d'hotel)
me-tr
Name of a sauce
Marinade
ma-ri-na-d
To lay or soak in pickle
Marseillaise (a la)
mar-se-le
Style of Marseilles
Mayonnaise
me-on-ai-se
A salad dressing
Menu
The bill of fare. Literally the word
means minute detail of courses
Napolitaine
na-po-li-tin-e
Style of Naples ; also name of a sauce
Neige (a la)
ne-j
Dishes having a white border (of rice,
potatoes, etc.)
Noir (cafe)
no-ar
Black coffee
Nougat
Almond rock candy
Paprika
pa-pri-ka
Hungarian red pepper
Pate
pa-te
Patty; pie
Petite
pe-ti-t
Small; little
Pilau
pi-lo
Pilaff, rice, a dish of onions and rice
Pique
pi-ke
To lard meats with strips of bacon
and vegetables
Pistache
pis-ta-sh
Pistachio nuts
Pois
poa
Peas
Pomme de terre
po-m
Apple
Potage
po-ta-j
Soup
Pot-au-feu
pe-to-feu
A name of a soup
Potpourri
po-po-re
A stew of various kinds of meats and
spices
Puree
A smooth pulp; mashed vegetables;
thick soups
107
PRONUNCIATIONS AND DEFINITIONS
Quenelles ke-nel-les Oval shapes of force-meat made of
chicken, veal, rabbit
Rechauffe re-sho-fe Cold food, made hot again
Rissole ri-so-1 A croquette mixture enclosed in pas-
try and fried
Robert ro-ber-t Name of a spicy sauce
Roux rou A mixture of flour and butter
Saute so-te To cook quickly over a sharp fire,
with just enough oil or butter to pre-
vent sticking
Santpir so-toar A saute pan
Serviette ser-vie-t Table napkin
Soubise sou-biz (bees) Name of a puree and sauce
Souffle sou-fle (soo-fla) Puffed up, like omelet souffle
Supreme su-pre-m Name of a rich white sauce
Tamis ta-mi (mee) A sieve of fine cloth, wire, also a
coarse woolen cloth
Tartare tar-ta-r Name of a sauce
Tartine tar-ti-n (teen) Slice of bread, covered with pre-
serves, etc.
Tasse ta-s Cup
Tortue tor-tu Turtle
Truffle tru-f Truffle
Vinaigre vi-na-gr Vinegar
Vol-au-vent vo-lo-van A small pie of delicate meat; shell
fish, etc.
Xeres kze-res Name of a wine
108
THIS BOOK IS DUE ON THE LAST DATE
STAMPED BELOW
AN INITIAL FINE OF 25 CENTS
WILL BE ASSESSED FOR FAILURE TO RETURN
THIS BOOK ON THE DATE DUE. THE PENALTY
WILL INCREASE TO SO CENTS ON THE FOURTH
DAY AND TO $1.OO ON THE SEVENTH DAY
OVERDUE.
AUG 10 1942'
170ct'60Gil
DEFT.
_
.-
LD 21-95m-7,
887338
THE UNIVERSITY OF CALIFORNIA LIBRARY
