,,public ,,school ,,domestic ,,science ,,by ,,mrs4 ,j4 ,,hoodless1 ,president ,school ,of ,domestic ,science1 ,hamilton4 ,this ,book may be used as a ,text-,book in any ,high or ,public ,school1 if so ordered by a resolution of the ,trustees4 ,,toronto3 ,,the ,,copp1 ,,clark ,,company1 ,,limited1 #ahih4 ,entered according to ,act of the ,parliament of ,canada1 in the year one thousand eight hundred and ninety-eight1 by ,,the ,,copp1 ,,clark ,,company1 ,,limited1 ,toronto1 ,ontario1 in the ,office of the ,minister of ,agriculture4 ,illustration3 ,a ,,young ,,housekeeper4 ,i have come to the conclusion that more than half the disease which embitters the latter half of life is due to avoidable errors in diet1 and that more mischief in the form of actual disease1 of impaired vigour1 and of shortened life1 accrues to civilized man in ,england and throughout ,central ,europe from erroneous habits of eating than from the habitual use of alcoholic drink1 considerable as ,i know that evil to be4--,sir ,henry ,thompson4 99 99 99 99 99 ,knowledge which subserves self-preservation by preventing loss of health is of primary importance4 ,we do not contend that possession of such knowledge would by any means wholly remedy the evil4 ,but we do contend that the right knowledge impressed in the right way would effect much2 and we further contend that as the laws of health must be recognized before they can be fully conformed to1 the imparting of such knowledge must precede a more rational living4--,herbert ,spencer4 99 99 99 99 99 ,cooking means the knowledge of ,medea and ,circe1 and of ,calypso and ,helen1 and of ,rebekah1 and of the ,queen of ,sheba4 ,it means the knowledge of all fruits1 and herbs1 and balms1 and spices1 and of all that is healing and sweet in fields and groves1 and savory in meats2 it means carefulness1 and inventiveness1 and watchfulness1 and willingness1 and readiness of appliance2 it means much tasting and no wasting2 it means ,english thoroughness1 and ,french art1 and ,arabian hospitality2 it means1 in fine1 that you are to be perfect and always 'ladies'--'loaf-givers4'--,ruskin4 ,,preface4 ,an eminent authority#a says3 ,up to the age of sixteen even a lucid statement of principles is received by all but a few pupils as dogma4 ,they do not and cannot in any adequate sense realize the reasoning process by which scientific conclusions are reached4 ,they are taught not only facts but classifications and laws1 and causes in relation to their effect4 ,these are not1 in the majority of cases1 elaborated by the pupil4 ,the teaching of them accordingly degenerates into a statement of facts1 and the learning of them into an act of memory4 ,to obviate this condition1 or to at least neutralize its effects somewhat1 is one of the principal reasons for introducing ,domestic ,science into the ,public ,school curriculum2 a science which relates so closely to the daily life that it cannot be left to an act of memory2 where cause and effect are so palpable that the pupil may readily arrive at an individual conclusion4 ,the aim of this text-book is to assist the pupil in acquiring a knowledge of the fundamental principles of correct living1 to co-ordinate the regular school studies so as to make a practical use of knowledge already acquired4 ,arithmetic plays an important part in the arranging of weights and measures1 in the study of the analysis and relative value of various kinds of food1 in estimating the cost of manufactured products in proportion to their market value1 in the purchase of food material1 etc4 ,history and geography are closely allied to the study of the diet and customs of the different countries1 with their variety of climate and products4 ,physiology and temperance principles permeate the whole course of study4 ,in addition to these are the direct lessons1 provided by the practice work1 in neatness1 promptness and cleanliness4 ,it will therefore be necessary to have a wide general knowledge before entering upon a course in ,domestic ,science4 ,owing to the limited time allowed for this course in the ,public ,schools1 it will be impossible to teach more than a few of the first principles governing each department of the work1 viz41 a knowledge of the constituent parts of the human body2 the classification of food and the relation of each class to the sustenance and repair of the body2 simple recipes illustrating the most wholesome and economical methods of preparing the various kinds of food2 the science of nutrition1 economy and hygiene2 general hints on household management1 laundry work1 and care of the sick4 ,to enter more fully into the chemistry of food1 bacteriology1 etc41 would tend to cause confusion in the mind of the average school girl1 and possibly create a distaste for knowledge containing so much abstract matter4 ,this book is not a teacher's manual1 nor is it intended to take the place of the teacher in any way4 ,the normal training prescribed for teachers will enable them to supplement the information contained herein1 by a much more general and comprehensive treatment of the various questions1 than would be possible or judicious in a primary text-book4 ,it has been found difficult for pupils to copy the recipes given with each lesson1 or to write out the instructions carefully without infringing upon the time which should be devoted to practice work4#b ,in order to meet this difficulty1 also to enable the pupil to work at home under the same rules which govern the class work1 simple recipes are given1 beginning with a class requiring a knowledge of heat and its effect1 going on to those requiring hand dexterity1 before attempting the more difficult subjects4 ,after the pupils have acquired a knowledge of the why and wherefore of the different processes required in cooking1 they will have little difficulty in following the more elaborate recipes given in the numberless cook-books provided for household use4 ,once the art--and it is a fine art--of cookery is mastered1 it becomes not only a pleasant occupation but provides excellent mental exercise1 thereby preventing the reaction which frequently follows school life4 ,the tables given are to be used for reference1 and not to be memorized by the pupil4 ,the writer is greatly indebted to ,prof4 ,atwater for his kindly interest and assistance in providing much valuable information1 which in some instances is given verbatim2 also to ,dr4 ,gilman ,thompson for permission to give extracts from his valuable book1 ,practical ,dietetics2 to ,prof4 ,kinne1 ,columbia ,university 7,domestic ,science ,dept471 for review and suggestions2 to ,miss ,watson1 ,principal ,hamilton ,school of ,domestic ,science1 for practical hints and schedule for school work4 ,the ,boston ,cook ,book 7with ,normal ,instruction71 by ,mrs4 ,m4,j4 ,lincoln2 and the ,chemistry of ,cooking and ,cleaning1 by ,ellen ,h4 ,richards 7,prof4 of ,sanitary ,science1 ,boston ,institute of ,technology71 and ,miss ,talbot1 are recommended to students who desire further information on practical household matters4 ,the publications of the ,u4,s4 ,experiment ,stations1 by ,prof4 ,atwater and other eminent chemists1 contain much valuable information4 ,to the school-girls1 and future housekeepers of ,ontario1 this book is respectfully dedicated4 ,,adelaide ,,hoodless4 ,,eastcourt1 ,hamilton1 ,june1 #ahih4 ,,footnotes3 #a ,s4,s4 ,laurie1 ,a4,m41 ,,ll4,d41 ,prof4 of the ,institutes and ,history of ,education1 ,edinburgh ,university4 #b ,where time is allowed1 much benefit may be derived from writing notes1 as a study in composition1 spelling1 etc4 ,,suggestions ,,to ,,teacher4 ,owing to the limitations of a text-book1 it will be necessary for the teacher to enter very carefully into all the details of the various questions2 to explain the underlying principles so thoroughly that the why and the wherefore of every action in the preparation of food will be clearly understood4 ,she should endeavor to impress upon the pupils the value of thoroughly understanding the relation of food to the body4 ,in practice lessons frequent reference should be made to the analysis of the various foods1 as given in the tables and charts4 ,the first practice lesson should be given on the making and care of a fire1 regulating dampers1 cleaning stove1 etc4 ,the pupils should then be taught the name and place of all the utensils4 ,special attention should be given to the explanation of weights and measures2 the table of abbreviations should be memorized4 ,arrange the class work so that each pupil may in alternation share the duties of both kitchen work and cooking4 ,personal cleanliness must be insisted upon4 ,special attention should be given to the hands and nails4 ,the hair should be carefully pinned back or confined in some way1 and covered by a cap4 ,a large clean apron and a holder should be worn while at work4 ,never allow the pupils to use a handkerchief or their aprons in place of a holder4 ,untidy habits must not be allowed in the class-room4 ,set an example of perfect order and neatness1 and insist upon pupils following that example4 ,teach the pupils that cooking may be done without soiling either hands or clothes4 ,the pupils should do all the work of the class-room1 except scrubbing the floor4 ,everything must be left in perfect order at the close of each lesson4 ,frequent reviews are absolutely necessary4 ,urge the pupils to think for themselves1 and not to rely upon the text-book4 ,where pupils are backward1 or have not had previous practice in kitchen work1 give special attention to their manner of holding a knife or spoon in preparing articles for use1 and in beating or stirring mixtures4 ,encourage deftness and light handling of kitchen ware4 ,insist upon promptness and keeping within the time limit1 both in preparing the food and in the cooking4 ,owing to the variety of climate and markets1 it would be impossible to arrange the lessons in the text-book in regular order4 ,a few sample menus are given at the back of the book1 but each teacher must be governed by circumstances in arranging the lessons for her class4 ,for instance1 recipes without eggs should be given in mid-winter1 when eggs are dear4 ,fruits and vegetables must be given in season4 ,the recipes given in the text-book are suitable for class work2 in some cases it may be necessary to divide them1 as the quantities given are intended for home practice4 ,the teacher should consider herself at liberty to substitute any recipe which she may consider valuable4 ,the digestibility of food1 the effect of stimulants--especially of tea and coffee1 the value of fresh air1 etc41 should be carefully impressed upon the pupil4 ,the teacher must keep the object of this instruction constantly before her3 7#a7 to co-ordinate other school studies1 such as arithmetic1 history1 geography1 physiology and temperance2 7#b7 to develop the mental in conjunction with the manual powers of the children2 7#c7 to enable pupils to understand the reason for doing certain things in a certain way2 in other words1 to work with an intelligent conception of the value1 both physically and hygienically1 of knowing how the daily duties should be performed4 ,in order that material may not be needlessly destroyed1 each class of food should be introduced by an experimental lesson4 ,for instance1 before giving a lesson in the preparation of starches1 each pupil should be given an opportunity to learn how to mix and stir the mixture over the fire1 so as to prevent it from burning or becoming lumpy2 this may be done by using water and common laundry starch1 or flour4 ,the same test applies to sauces1 etc4 ,a few cheap apples and potatoes may be used in learning to pare these articles4 ,the effect of cold and hot water on albumen and tissues may be illustrated by the cheaper pieces of meat4 ,although the more scientific studies are grouped together1 it does not follow that they are to be studied in the order given4 ,the teacher must arrange her lessons--from the beginning--so as to include a certain amount of the theory with the practice work4 ,frequent reference should be made during practice lessons to the various chapters bearing more directly upon the science of cooking1 so as to interest the pupil in the theoretical study of the food question4 ,the teacher should insist upon the pupils taking careful notes while she is demonstrating a lesson1 so that they may not be entirely dependent upon the text-book1 which from its limitations must simply serve as the key-note for further study4 ,special attention must be given to the chapter on ,digestion1 page #eh1 in the ,public ,school ,physiology4 ,this chapter should be studied--especially pages #ga-ge--;in conjunction with ,food ,classifications 7,chap4 #b72 also in dealing with the digestibility of starches1 etc4 ,,composition ,,of ,,food ,,materials--7,atwater7 ,nutritive ,ingredients1 ,refuse1 and ,food ,value4 ,nutrients3 ,p--,protein4 ,f--,fats4 ,c--,carbohydrates4 ,m--,mineral ,matters4 ,non-nutrients3 ,w--,water4 ,r--,refuse4 ,fuel ,value3 ,x--,calories4 ,protein ,compounds1 e4g41 lean of meat1 white of egg1 casein 7curd7 of milk1 and gluten of wheat1 make muscle1 blood1 bone1 etc4 ,fats1 e4g41 fat of meat1 butter1 and oil1 serve as fuel to yield _/ heat and muscular power4 ,carbohydrates1 e4g41 starch and sugar1 _/ ,nutrients1 etc41 p4c #aj #bj #cj #dj #ej #fj #gj #hj #ij #ajj ---------------------------------------- ------------------------------ ,fuel value of #a lb4 #djj #hjj #abjj #afjj #bjjj #bdjj #bhjj #cbjj #cfjj #djjj ---------------------------------------- --------------------- ,,ppppppp,,ffff,m,,wwwwwwwwwwwwwwwwwwwww wwwwwwwww,,rrr ,beef1 round ,,xxxxxxxxx ---------------------------------------- --------------------- ,,ppppppppp,,fffff,m,,wwwwwwwwwwwwwwwwww wwwwwwwwwwwww ,beef1 round,a ,,xxxxxxxxxx ---------------------------------------- --------------------- ,,ppppppp,,ffffffff,m,,wwwwwwwwwwwwwwwww wwwwwwww,,rrrr ,beef1 sirloin ,,xxxxxxxxxxxxx ---------------------------------------- --------------------- ,,pppppppp,,ffffffff,m,,wwwwwwwwwwwwwwww wwwwwwwwwwwww ,beef1 sirloin,a ,,xxxxxxxxxxxxxxx ---------------------------------------- --------------------- ,,pppppp,,ffffffff,m,,wwwwwwwwwwwwwwwwww ww,,rrrrrrrrrr ,beef1 rib ,,xxxxxxxxxxxxx ---------------------------------------- --------------------- ,,pppppppp,,ffffffffffff,m,,wwwwwwwwwwww wwwwwwwwwwwww ,beef1 rib,a ,,xxxxxxxxxxxxxxxxxx ---------------------------------------- --------------------- ,,ppppppp,,ffffff,m,,wwwwwwwwwwwwwwwwwww wwwww,,rrrrrrr ,mutton1 leg ,,xxxxxxxxxxx ---------------------------------------- --------------------- ,,pppppp,,ffffffffff,m,,wwwwwwwwwwwwwwww wwwwww,,rrrrrr ,pork1 spare rib ,,xxxxxxxxxxxxxxxx ---------------------------------------- --------------------- ,,pp,,ffffffffffffffffffffffffffffffff,, mm,,wwwwww,,rrr ,pork1 salt ,,xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx ---------------------------------------- --------------------- ,,ppp,,fffffffffffffffff,,mm,,wwwwwwwwww wwwwwww,,rrrrrr ,ham1 smoked ,,xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx ---------------------------------------- --------------------- ,,ppppp,m,,wwwwwwwwwwwwwwwwwwwwwwwwwww,, rrrrrrrrrrrrr ,codfish1 fresh ,,xxx ---------------------------------------- --------------------- ,,pppppppp,,mmmmmmm,,wwwwwwwwwwwwwwwwwww w,,rrrrrrrrrrr ,codfish1 salt ,,xxxx ---------------------------------------- --------------------- ,,pp,f,,cc,m,,wwwwwwwwwwwwwwwwwwwwwwwwww wwwwwwwwwwwww ,oysters ,,xxx ---------------------------------------- --------------------- ,p,f,,cc,m,,wwwwwwwwwwwwwwwwwwwwwwwwwwww wwwwwwwwwwww ,milk ,,xxxx ---------------------------------------- --------------------- ,p,,ffffffffffffffffffffffffffffffffffff ff,c,m,,wwww ,butter ,,xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx xxxxxxx ---------------------------------------- --------------------- ,,pppppppppppp,,fffffffffffffffff,c,,mm, ,wwwwwwwwwwwww ,cheese ,,xxxxxxxxxxxxxxxxxxxxxxxxx ---------------------------------------- --------------------- ,,ppppp,,ffff,m,,wwwwwwwwwwwwwwwwwwwwwww wwwwwww,,rrrrr ,eggs ,,xxxxxxxx ---------------------------------------- --------------------- ,,pppp,f,,ccccccccccccccccccccccccc,m,,w wwwwwwwwwwwww ,wheat bread ,,xxxxxxxxxxxxxxxx ---------------------------------------- --------------------- ,,pppp,f,,cccccccccccccccccccccccccccccc cccc,m,,wwwww ,wheat flour ,,xxxxxxxxxxxxxxxxxxxx ---------------------------------------- --------------------- ,,pppp,,ff,,cccccccccccccccccccccccccccc cccc,m,,wwwwww ,cornmeal ,,xxxxxxxxxxxxxxxxxxxx ---------------------------------------- --------------------- ,,pppppp,,fff,,ccccccccccccccccccccccccc cccccccc,m,,ww ,oatmeal ,,xxxxxxxxxxxxxxxxxxxxxx ---------------------------------------- --------------------- ,,pppppppppp,f,,cccccccccccccccccccccccc ccc,,mm,,wwwww ,beans1 dried ,,xxxxxxxxxxxxxxxxxxxx ---------------------------------------- --------------------- ,,pp,f,,cccccccccccccccccccccccccccccccc cccc,m,,wwwww ,rice ,,xxxxxxxxxxxxxxxxxxxx ---------------------------------------- --------------------- ,p,,cccc,m,,wwwwwwwwwwwwwwwwwwwwwwwwwwww wwwww,,rrrrrr ,potatoes ,,xxx ---------------------------------------- --------------------- ,,cccccccccccccccccccccccccccccccccccccc ccccccccccc ,sugar ,,xxxxxxxxxxxxxxxxxxxxxx ---------------------------------------- --------------------- ,a ,without bone4 ,,pecuniary ,,economy ,,of ,,food--7,atwater74 ,amounts of actually ,nutritive ,ingredients obtained in different ,food ,materials for #aj cents4 ,p--,protein4 ,f--,fats4 ,c--,carbohydrates4 ,x--,fuel ,value4 ,protein compounds1 e4g41 lean of meat1 white of egg1 casein 7curd7 of milk1 and gluten of wheat1 make muscle1 blood1 bone1 etc4 ,fats1 e4g41 fat of meat1 butter and oil1 serve as fuel to yield _/ heat and muscular power4 ,carbohydrates1 e4g41 starch and sugar1 _/ ---------------------------------------- ------------------------------- ,price ,ten per cents ,pounds of ,nutrients and ,calories of pound4 will ,fuel ,value in #aj cents worth4 buy-- ---------------------------------------- ------------------------------- ,cents4 ,lbs4 #a ,lb4 #b ,lbs4 #c ,lbs4 #d ,lbs4 #bjjj ,cal4 #djjj ,cal4 #fjjj ,cal4 #hjjj ,cal4 ---------------------------------------- --------------------------- ,,pp,f ,beef1 round #ab 4#hc ,,xxxxx ---------------------------------------- --------------------------- ,p,f ,beef1 sirloin #ah 4#ee ,,xxxxx ---------------------------------------- --------------------------- ,p,f ,beef1 rib #af 4#fc ,,xxxxx ---------------------------------------- --------------------------- ,,pp,f ,mutton1 leg #ab 4#hc ,,xxxxx ---------------------------------------- --------------------------- ,pork1 ,,pp,,ff spare rib #ab 4#hc ,,xxxxxx ---------------------------------------- --------------------------- ,pork1 ,p,,ffff salt1 fat #ad 4#ga ,,xxxxxxxxxx ---------------------------------------- --------------------------- ,p,,fff ,ham1 smoked #af 4#fc ,,xxxxxx ---------------------------------------- --------------------------- ,codfish1 ,,pp fresh #h #a4be ,,xx ---------------------------------------- --------------------------- ,codfish1 ,,ppp salt #f #a4fg ,,xxx ---------------------------------------- --------------------------- ,oysters1 #dj ,p cents quart #bj 4#ej ,x ---------------------------------------- --------------------------- ,milk1 #f cents ,p,f,c quart #c #c4cc ,,xxxxxx ---------------------------------------- --------------------------- ,,ffff ,butter #bd 4#db ,,xxxxxxx ---------------------------------------- --------------------------- ,,pp,,ff ,cheese #af 4#fc ,,xxxxxx ---------------------------------------- --------------------------- ,eggs1 #be ,p,f cents dozen #af-c_/d 4#fj ,,xxx ---------------------------------------- --------------------------- ,,pp,f,,cccccccccccc ,wheat bread #d #b4ej ,,xxxxxxxxxxxxxxxx ---------------------------------------- --------------------------- ,,ppp,f,,ccccccccccccccccccccccc ,wheat flour #b-a_/b #d4jj ,,xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx ---------------------------------------- --------------------------- ,,ppp,,ff,,ccccccccccccccccccccccccccccc ccccc ,cornmeal #b #e4jj ,,xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx xx ---------------------------------------- --------------------------- ,,pp,,ff,,ccccccccccccccc ,oatmeal #d #b4ej ,,xxxxxxxxxxxxxxxxxxxxxx ---------------------------------------- --------------------------- ,beans1 white1 ,,pppp,f,,cccccccccccccc dried #d #b4ej ,,xxxxxxxxxxxxxxxxxxx ---------------------------------------- --------------------------- ,p,,cccccccccccccc ,rice #e #b4jj ,,xxxxxxxxxxxxxxx ---------------------------------------- --------------------------- ,potatoes1 #fj ,p,,cccccccccccccc cents bushel #a #aj4jj ,,xxxxxxxxxxxxxxx ---------------------------------------- --------------------------- ,,ccccccccccccccccccc ,sugar #e #b4jj ,,xxxxxxxxxxxxxxxxxx ---------------------------------------- --------------------------- ,,contents4 ,,page4 ,preface v ,suggestions to ,teachers ix ,composition of ,food ,materials 7,atwater7 xii ,pecuniary ,economy of ,food 7,atwater7 xiii ,,chapter ,i4 ,the ,relation of ,food to the ,body #a ,,chapter ,,ii4 ,food ,classification #f ,,chapter ,,iii4 ,nutrition #aj ,,chapter ,,iv4 ,food and ,economy #ab ,,chapter ,v4 ,foods containing ,protein or ,nitrogenous ,matter #bb ,,chapter ,,vi4 ,fats and ,oils #cd ,,chapter ,,vii4 ,carbohydrate ,foods #cg ,,chapter ,,viii4 ,fruits #ej ,,chapter ,,ix4 ,preparing ,food #ed ,,recipes3 ,batters1 ,biscuits and ,bread #fj ,bread #fe ,sauces and ,milk ,soups #ff ,eggs #fi ,fruit #gb ,vegetables #gd ,salads #hj ,macaroni #he ,cheese #hf ,beverages #hg ,soups #hi ,fish #id ,meat #if ,poultry #ajd ,hot ,puddings #aji ,plain ,sauces #aae ,pastry #aba ,miscellaneous #abb ,general ,hints #abf ,suggestions for ,young ,housekeepers #abh ,caring for ,invalids #adb ,general ,hints for ,school ,children #aej ,suggestions for ,school ,children's ,diet #aec ,infants' ,diet #aef ,planning and ,serving ,meals #agj ,consideration of ,menus #agc ,suggestive ,questions #ahh ,schedule of ,lessons for ,public ,school ,classes #aia ,appendix #aic ,,public ,,school ,,domestic ,,science ,,chapter ,i4 ,the ,relation of ,food to the ,body4 ,in order to understand the relation of food to the sustenance and repairing of the body1 it will be necessary to learn1 first1 of what the body is composed1 and the corresponding elements contained in the food required to build and keep the body in a healthy condition4 ,the following table gives the approximate analysis of a man weighing #adh pounds3-- ,oxygen #ib4a pounds4 ,hydrogen #ad4f ,carbon #ca4f ,nitrogen #d4f ,phosphorus #a4d ,calcium #b4h ,sulphur #j4bd ,chlorine #j4ab ,sodium #j4ab ,iron #j4jb ,potassium #j4cd ,magnesium #j4jd ,silica 8 ,fluorine #j4jb ------ ,total #adh4jj pounds4 ,as food contains all these elements1 and as there is constant wearing and repair going on in the body1 it will be readily seen how necessary some knowledge of the relation of food to the body is1 in order to preserve health4 ,hydrogen and oxygen combined form water1 hence we find from the above calculation that about three-fifths of the body is composed of water4 ,carbon is a solid3 diamonds are nearly pure carbon2 lead of lead pencils1 anthracite coal and coke are impure forms of carbon4 ,carbon combined with other elements in the body makes about one-fifth of the whole weight4 ,carbon with oxygen will burn4 ,in this way the carbon taken into the body as food1 when combined with the oxygen of the inhaled air1 yields heat to keep the body warm1 and force--muscular strength--for work4 ,the carbonic acid 7or carbon dioxide7 is given out through the lungs and skin4 ,in the further study of carbonaceous foods1 their relation to the body as fuel will be more clearly understood1 as carbon is the most important fuel element4 ,phosphorus is a solid4 ,according to the table1 about one pound six ounces would be found in a body weighing #adh pounds4 ,united with oxygen1 phosphorus forms what is known as phosphoric acid2 this1 with lime1 makes phosphate of lime1 in which form it is found in the bones and teeth2 it is found also in the brain and nerves1 flesh and blood4 ,hydrogen is a gas1 and like carbon unites with the oxygen of the inhaled air in the body1 thus serving as fuel4 ,the water produced is given off in the respiration through the lungs and as perspiration through the skin4#c ,calcium is a metal4 ,the table given allows three pounds of calcium2 united with oxygen1 calcium forms lime4 ,this with phosphoric acid makes phosphate of lime1 the basis of the bones and teeth1 in which nearly all the calcium of the body is found4 ,the elements which bear no direct relation to the force production of the body1 but which enter into tissue formation1 are chlorine1 sulphur1 iron1 sodium1 potassium1 phosphorus1 calcium and magnesium4 ,bone tissue contains about #ej per cent4 of lime phosphate1 hence the need of this substance in the food of a growing infant1 in order that the bones may become firm and strong4 ,lack of iron salts in the food impoverishes the coloring matter of the red blood corpuscles on which they depend for their power of carrying oxygen to the tissues2 anaemia and other disorders of deficient oxidation result4 ,the lack of sufficient potash salts is a factor in producing scurvy1 a condition aggravated by the use of common salt4 ,a diet of salt meat and starches may cause it1 with absence of fresh fruit and vegetables4 ,such illustrations show the need of a well-balanced diet4 ,in order to understand the value of the various classes of food and their relation to the body as force producers1 tissue builders1 etc41 the following table may prove helpful3-- ,c4,h4 ,combustibles ,nitrogen4 ,calculated as ,carbon4 ---------------------------------------- ------------------------------ ,beef1 uncooked #c4jj #aa4jj ,roast beef #c4ec #ag4gf ,calf's liver #c4ji #ae4fh ,foie-gras #b4ab #fe4eh ,sheep's kidneys #b4ff #ab4ac ,skate #c4hc #ab4be ,cod1 salted #e4jb #af4jj ,herring1 salted #c4aa #bc4jj ,herring1 fresh #a4hc #ba4jj ,whiting #b4da #i4jj ,mackerel #c4gd #ai4bf ,sole #a4ia #ab4be ,salmon #b4ji #af4jj ,carp #c4di #ab4aj ,oysters #b4ac #g4ah ,lobster1 uncooked #b4ic #aj4if ,eggs #a4ij #ac4ej ,milk 7cows'7 #j4ff #h4jj ,cheese 7,brie7 #b4ic #ce4jj ,cheese 7,gruyere7 #e4jj #ch4jj ,cheese 7,roquefort7 #d4ba #dd4dd ,chocolate #a4eb #eh4jj ,wheat 7hard ,southern1 variable average7 #c4jj #da4jj ,wheat 7soft ,southern1 variable average7 #a4ha #ci4jj ,flour1 white 7,paris7 #a4fd #ch4ej ,rye flour #a4ge #da4jj ,winter barley #a4ij #dj4jj ,maize #a4gj #dd4jj ,buckwheat #b4bj #db4ej ,rice #a4hj #da4jj ,oatmeal #a4ie #dd4jj ,bread1 white 7,paris1 #cj per cent4 water7 #a4jh #bi4ej ,bread1 brown 7soldiers' rations formerly7 #a4jg #bh4jj ,bread1 brown 7soldiers' rations at present7 #a4bj #cj4jj ,bread1 from flour of hard wheat #b4bj #ca4jj ,potatoes #j4cc #aa4jj ,beans #d4ej #db4jj ,lentils1 dry #c4hg #dc4jj ,peas1 dry #c4ff #dd4jj ,carrots #j4ca #e4ej ,mushrooms #j4fj #d4eb ,figs1 fresh #j4da #ae4ej ,figs1 dry #j4ib #cd4jj ,coffee 7infusion of #ajj grams7 #a4aj #i4jj ,tea 7infusion of #ajj grams7 #a4jj #aj4ej ,bacon #a4bi #ga4ad ,butter #j4fd #hc4jj ,olive oil ,trace #ih4jj ,beer1 strong #j4je #d4ej ,wine #j4ae #d4jj ---------------------------------------- ------------------------------ ,the hydrogen existing in the compound in excess of what is required to form water with the oxygen present is calculated as carbon4 ,it is only necessary to multiply the nitrogen by #f4e to obtain the amount of dry proteids in #ajj grams of the fresh food substance4 7,dujardin-,beauretz47 ,the following simple rules are given by ,parks3--#ast4 ,to obtain the amount of nitrogen in proteid of foods1 divide the quantity of food by #f4cj4 #bnd4 ,to obtain the carbon in fat multiply by #j4gi4 #crd4 ,to obtain the carbon in carbohydrate food multiply by #j4ddd4 #d4 ,to obtain the carbon in proteid food multiply by #j4ece4 ,finding that our food and our bodies contain essentially the same elements1 we must also bear in mind that the body cannot create anything for itself1 neither material nor energy2 all must be supplied by the food we eat1 which is transformed into repair material for the body4 ,therefore1 the object of a course of study dealing with the science of this question1 as it relates to the daily life1 should be to learn something of how food builds the body1 repairs the waste1 yields heat and energy1 and to teach the principles of food economy in its relation to health and income4 ,this1 with the development of executive ability1 is all that can be attempted in a primary course4 ,,footnote3 #c ,an illustration of vapor rising may be given by breathing upon a mirror4 ,,chapter ,,ii4 ,food ,classification4 ,the following are familiar examples of compounds of each of the four principal classes of nutrients3 ,,protein3 ,proteids4 ,albuminoids1 e4g41 albumen of eggs2 myosin1 the basis of muscle 7lean meat72 the albuminoids which make up the gluten of wheat1 etc4 ,gelatinoids1 constituents of connective tissue which yield gelatin and allied substances1 e4g41 collagen of tendon2 ossein of bone4 ,nitrogenous extractives of flesh1 i4e41 of meats and fish4 ,these include kreatin and allied compounds1 and are the chief ingredients of beef tea and most meat extracts4 ,amids3 this term is frequently applied to the nitrogenous non-albuminoid compounds of vegetable foods and feeding stuffs1 among which are amido acids1 such as aspartic acid and asparagin4 ,some of them are more or less allied in chemical constitution to the nitrogenous extractives of flesh4 ,fats4 ,fat of meat3 fat of milk2 oil of corn1 wheat1 etc4 ,the ingredients of the ether extract of animal and vegetable foods and feeding stuffs1 which it is customary to group together roughly as fats1 include1 with the true fats1 various other substances1 as lecithians1 and chlorophylls4 ,carbohydrates1 sugars1 starches1 celluloses1 gums1 woody fibre1 etc4 ,mineral matter4 ,potassium1 sodium1 calcium and magnesium chlorids1 sulphates and phosphates4 7,atwater74 ,the terms 7a7 nitrogenous and 7b7 carbonaceous are frequently used to designate the two distinct classes of food1 viz43 7a7 the tissue builders and flesh formers2 7b7 fuel and force producers4 ,each of these classes contains food material derived from both the animal and vegetable kingdom1 although the majority of the animal substances belong to the nitrogenous1 and the majority of the vegetable substances to the carbonaceous group4 ,therefore1 for practical purposes1 we will confine ourselves to the more general terms used in ,atwater's table4 ,uses of ,food4 ,first1 food is used to form the materials of the body and repair its waste2 second1 to yield energy in the form of 7#a7 heat to keep the body warm1 7#b7 to provide muscular and other power for the work it has to do4 ,in forming the tissues and fluids of the body the food serves for building and repair4 ,in yielding energy1 it serves as fuel for heat and power4 ,the principal tissue formers are the albuminoids2 these form the frame-work of the body4 ,they build and repair the nitrogenous materials1 as those of muscle1 tendon and bone1 and supply the albuminoids of blood1 milk and other fluids4 ,the chief fuel ingredients of food are the carbohydrates and fats4 ,these are either consumed in the body or are stored as fat to be used as occasion demands4 ,water4 ,by referring to a preceding chapter we find that water composes three-fifths of the entire body4 ,the elasticity of muscles1 cartilage1 tendons1 and even of bones is due in great part to the water which these tissues contain4 ,the amount of water required by a healthy man in twenty-four hours 7children in proportion7 is on the average between #ej and #fj ounces1 beside about #be ounces taken as an ingredient of solid food1 thus making a total of from #ge to #he ounces4 ,one of the most universal dietetic failings is neglect to take enough water into the system4 ,dr4 ,gilman ,thompson gives the following uses of water in the body3-- 7#a7 ,it enters into the chemical composition of the tissues2 7#b7 it forms the chief ingredient of all the fluids of the body and maintains their proper degree of dilution2 7#c7 by moistening various surfaces of the body1 such as the mucous and serous membranes1 it prevents friction and the uncomfortable symptoms which might result from drying2 7#d7 it furnishes in the blood and lymph a fluid medium by which food may be taken to remote parts of the body and the waste matter removed1 thus promoting rapid tissue changes2 7#e7 it serves as a distributer of body heat2 7#f7 it regulates the body temperature by the physical processes of absorption and evaporation4 ,salts 7,mineral ,matter74--,use of ,salts in ,food4 7#a7 ,to regulate the specific gravity of the blood and other fluids of the body2 7#b7 to preserve the tissues from disorganization and putrefaction2 7#c7 to enter into the composition of the teeth and bones4 ,these are only a few of the uses of salts in the body1 but are sufficient for our purpose4 ,fruits and nuts contain the least quantity of salts1 meat ranks next1 then vegetables and pulses1 cereals contain most of all 7,chambers74 ,sodium chloride 7common salt7 is the most important and valuable salt4 ,it must not however be used in excess4 ,potassium salts rank next in importance4#d ,calcium1 phosphorus1 sulphur and iron are included in this class4 ,the quantity of salts or mineral matter contained in some important articles of vegetable and animal food is shown in this table 7,church73 ,mineral ,matter in #a1jjj lbs4 of #ad ,vegetable ,products4 ,lbs4 ,apples #d ,rice #e ,wheaten flour #g ,turnips #h ,potatoes #aj ,barley #aa ,cabbage #ab ,bread #ab ,watercress #ac ,maize #bj ,oatmeal #ba ,peas #cj ,cocoa nibs #cf ,wheaten bran #fj ,mineral ,matter in #a1jjj lbs4 of #h ,animal ,products4 ,lbs4 ,fat ,pork #e ,cow's milk #g ,eggs 7without shells7 #ac ,lean of mutton #ag ,flesh of common fowl #af ,bacon #dd ,gloucester cheese #di ,salted herrings #aeh ,in most seeds and fruits there is much phosphate in the mineral matter1 and in most green vegetables much potash4 ,one important kind of mineral matter alone is deficient in vegetable food1 and that is common salt4 ,,footnote3 #d ,see ,vegetables1 ,chap4 ,,vii4 ,,chapter ,,iii4 ,nutrition4 ,it is not within the scope of this book to deal with the science of nutrition2 but a few general principles may be given which concern the effect upon the system of the different classes of food4 ,animal food requires a considerable quantity of oxygen for its complete combustion4 ,meat in general has a more stimulating effect upon the system and is more strengthening than vegetable food4 ,there is1 however1 a tendency to eat too much meat1 and when its effects are not counter-balanced by free outdoor exercise1 it causes biliousness and sometimes gout and other troubles4 ,albuminous foods can be eaten longer alone without exciting loathing than can fats1 sugars or starches4 ,a carbonaceous diet taxes the excretory organs less than animal food4 ,meat is not necessary to life4 ,nitrogenous food man must have1 but it need not be in the form of meat4 ,the estimate commonly given is1 that meat should occupy one-fourth and vegetable food three-fourths of a mixed diet1 but in many cases the meat eaten is much in excess of this allowance4 ,the proper association of different foods always keeps healthy people in better condition2 there are times1 however1 when it may be necessary to abstain from certain articles of diet4 ,it may be well to bear in mind1 that the protein compounds can do the work of the carbohydrates and fats in being consumed for fuel1 but the carbohydrates and fats cannot do the work of protein in building and repairing the tissues of the body4 ,as already stated1 a mixed diet is the only rational one for man4 ,an exclusively vegetable diet1 while it may maintain a condition of health for a time1 eventually results in a loss of strength and power to resist disease4 ,therefore it is necessary to understand the approximate value of each class of food in arranging the daily dietary4 ,,chapter ,,iv4 ,food and ,economy4 ,it has been stated that a quart of milk1 three-quarters of a pound of moderately lean beef1 and five ounces of wheat flour contain about the same amount of nutritive material2 but we pay different prices for them1 and they have different values for nutriment4 ,the milk comes nearest to being a perfect food4 ,it contains all the different kinds of nutritive materials that the body requires4 ,bread made from wheat flour will support life4 ,it contains all the necessary ingredients for nourishment1 but not in the proportion best adapted for ordinary use4 ,a man might live on beef alone1 but it would be a very one-sided and imperfect diet4 ,meat and bread together make the essentials of a healthful diet4 ,in order to give a general idea of food economy1 it will be necessary to deal briefly with the functions of the various food principles4 ,as our bodies contain a great deal of muscle1 the waste of which is repaired by protein found in such food as lean meat1 eggs1 cheese1 beans1 peas1 oatmeal1 fish1 etc41 a supply of these articles must be considered in purchasing the daily supply4 ,fatty tissue 7not muscle7 serves as fuel1 therefore the value of such foods as butter1 cream1 oils1 etc41 is apparent4 ,carbohydrates form fat and serve as fuel and force producers2 these come in the form of starches1 sugars1--vegetables and grains being the most important4 ,in being themselves burned to yield energy1 the nutrients protect each other from being consumed4 ,the protein and fats of body tissue are used like those of foods4 ,an important use of the carbohydrates and fats is to protect protein 7muscle1 etc47 from consumption4 ,the most healthful food is that which is best fitted to the wants of the user3 the cheapest food is that which furnishes the largest amount of nutriment at the least cost3 the best food is that which is both healthful and cheap4 ,by referring to the various charts a fair estimate of food values may be obtained4 ,as will be noticed1 the animal foods contain the most protein and fats1 while the vegetable foods are rich in carbohydrates4 ,a pound of cheese may have #j4bh pound of protein1 as much as a man at ordinary work needs for a day's sustenance1 while a pound of milk would have only #j4jd1 and a pound of potatoes #j4jb pound of protein4 ,the materials which have the most fats and carbohydrates have the highest fuel value4 ,the fuel value of a pound of fat pork may reach #b4iie calories1 while that of a pound of salt codfish would be only 4#cae calories4 ,on the other hand1 the nutritive material of the codfish would consist almost entirely of protein1 while the pork contains very little4 ,among the vegetable foods1 peas and beans have a high proportion of protein4 ,oatmeal contains a large proportion also4 ,potatoes are low in fuel value as well as in protein1 because they are three-fourths water4 ,for the same reason milk1 which is seven-eights water1 ranks low in respect to both protein and fuel value1 hence the reason why it is not so valuable as food for an adult as many of the other food materials4 ,these few illustrations will help to show the need of an intelligent idea of food values before attempting to purchase the supplies for family use4 ,as one-half a laboring man's income goes towards providing food1 it must follow that such knowledge will help the housewife very materially in securing the best results from the amount expended4 ,the average daily diet of an adult should contain 7,church73-- ---------------------------------------- ------------------------------- ,,nutrients4 ,,in #ajj ,,parts4 ,,each #bd ,,hours4 ---------------------------------------- ----------------------------- lb4 oz4 gr4 ,water #ha4e #e #h 4#cbj ,albuminoids #c4i #j #d 4#agh ,fat #c4j #j #c 4#ccg ,common salt #c4g #j #j 4#cbe ,phosphates1 potash1 salts1 etc4 #j4c #j #j #j4agj ---------------------------------------- ------------------------------- ,quantity of ,food ,required4 ,the quantity of food required to maintain the body in a vigorous condition depends upon the following conditions3--7#a7 ,climate and season1 7#b7 clothing1 7#c7 occupation1 7#d7 age and sex4 ,in civilized countries more food is eaten1 as a rule1 than is necessary to maintain health and strength4 ,climate and seasons influence the quantity of food eaten4 ,a cold1 bracing atmosphere stimulates the appetite1 tempts one to exercise1 while a hot climate has the contrary effect2 hence the need for more or less food4 ,abundant clothing in cold weather conserves the body heat2 less food is therefore required to maintain life4 ,exercise and muscular work cause greater oxidation in the tissues and greater waste of the muscles2 this must be replaced by proper food4 ,outdoor work requires more food than indoor1 and physical labor more than mental4 ,it has been estimated that a child of ten years requires half as much food as a grown woman1 and one of fourteen an equal amount4 ,the rapidly growing active boy often eats as much as a man1 and the middle-aged man requires more than the aged4 ,a man of seventy years may preserve health on a quantity which would soon starve his grandson4 ,just what ingredients of the food serve for nourishment of the brain and nerves1 and how they do that service1 are mysteries which have not yet been solved4 ,brain and nerve contain the elements nitrogen and phosphorus1 which are found in protein compounds but not in the true fats1 sugars1 and starches1 which contain only carbon1 hydrogen and oxygen4 ,we naturally infer that the protein compounds must be especially concerned in building up brain and nerve1 and keeping them in repair4 ,just how much food the brain worker needs is a question which has not yet been decided4 ,in general it appears that a man or a woman whose occupation is what we call sedentary1 who is without vigorous exercise and does but little hard muscular work1 needs much less than the man at hard manual labor1 and that the brain worker needs comparatively little of carbohydrates or fats4 ,many physicians1 physiologists and students of hygiene have become convinced that well-to-do people1 whose work is mental rather than physical1 eat too much2 that the diet of people of this class as a whole is one-sided as well as excessive1 and that the principal evil is the use of too much fat1 starch and sugar4 ,it is well to remember that it is the quantity of food digested which builds the body1 and more injury is likely to result from over-eating than from a restricted diet1 hence the value of having food cooked so as to aid digestion4 ,the following dietary standards may be interesting to the more advanced pupils1 housewives1 etc43-- ,,standards ,,for ,,daily ,,diet ,,of ,,laboring ,,man ,,at ,,moderate ,,muscular ,,work4 ,nutrients in ,daily ,food4 ,author4 ,protein4 ,fats4 --------------------------- ,carbohydrates4 ,fuel ,value4 ---------------------------------------- ---------------------------- lb4 lb4 lb4 ,calories4 ,playfair1 ,england 4#bf 4#aa #a4ag #c4adj ,moleschotte1 ,italy 4#bi 4#ji #a4ba #c4afj ,wolff1 ,germany 4#bh 4#jh #a4ai #c4jcj ,voit1 ,germany 4#bf 4#ab #a4aj #c4jee ,atwater1 ,united ,states 4#bh #ag4cc #hh4a4ba #c4ejj ---------------------------------------- ---------------------------- ,quality of ,food4 ,it is a great mistake to think that the best is the cheapest in regard to the food question1 that the higher priced meats1 fish1 butter1 etc41 contain special virtues lacking in the cheaper articles4 ,poor cooking is the chief cause of this error in judgment4 ,no doubt a well broiled steak is more appetizing and delicate in flavor than some of the cheaper cuts1 but in proportion to the cost is not equal in nutritive value2 careful cooking and judicious flavoring render the cheaper pieces of beef equally palatable4 ,that expensive food is not necessary to maintain life has been clearly demonstrated by the traditional diet of the ,scotch people with their oatmeal and herring2 the ,irish1 potatoes and buttermilk2 ,new ,england1 codfish and potatoes1 and pork and beans2 the ,chinese1 rice1 etc4 ,monotony of diet1 however1 is not recommended1 for reasons given in a previous chapter1 and in the countries where a special diet prevails owing to the climate1 nature of soil and markets1 the results have not warranted us in believing that it is as good as a mixed diet4 ,from this necessarily brief outline of the food question we have learned 7#a7 that a knowledge of the requirements of the body are absolutely necessary in regulating a proper diet2 7#b7 to furnish the food principles in a cheap rather than a dear form2 7#c7 to understand the art of cookery so as to secure the full nutritive value and at the same time stimulate the appetite2 7#d7 the value of economy in regard to food principles4 ,when the housekeeper has acquired this knowledge she will have covered the field of food economy4 ,prof4 ,atwater says3 ,when we know what are the kinds and amount of nutritive substances our bodies need and our food materials contain1 then and not till then shall we be able to adjust our diet to the demands of health and purse4 ,cooking of ,food4 ,it is sometimes asked1 why do we cook our food8 ,as many opportunities will occur during this course of instruction for a comparison of the customs and diet of the various countries1 and the advance of civilization in this direction1 we will confine ourselves to the definition of the term as it concerns ourselves4 ,mr4 ,atkinson says1 that ,cooking is the right application of heat for the conversion of food material4 ,as much of our food requires cooking1 how we shall cook it so as to render it more palatable1 more digestible1 and with the greatest economy of time1 fuel and money1 is an object deserving the most careful attention4 ,the art of cooking lies in the power to develop certain flavors which are agreeable to the palate1 or in other words1 which make the mouth water1 without interfering with the nutritive qualities of the food prepared1 to understand by what method certain foods may be rendered more digestible1 and to provide variety4 ,monotony of diet and of flavor lessens the appetite and fails to stimulate the digestive organs4 ,the chemical changes1 produced by cooking food properly1 aid digestion1 beside destroying any germs which may be contained in the food4 ,nearly all foods--except fruit--require cooking4 ,the digestibility of starch depends almost entirely upon the manner in which it is cooked1 especially the cereal class4 ,gastric troubles are sure to follow the use of improperly cooked grains or starches4 7,see ,chap4 ,,vii47 ,methods4 ,the following are the usual methods observed in cooking1 viz43 7#a7 boiling1 7#b7 stewing1 7#c7 roasting1 7#d7 broiling1 7#e7 frying1 7#f7 braising1 7#g7 baking1 7#h7 steaming4 ,,boiling4 ,water boils at a temperature of #bab deg4 ,f4 ,simmering should be at a temperature of from #age deg4 ,f4 to #ahj deg4 ,f4 ,when water has reached the boiling point1 its temperature cannot be raised1 but will be converted into steam2 hence the folly of adding fuel to the fire when water has already reached the boiling point4 ,,stewing4 ,stewing allows the juices of the meat to become dissolved in water heated to the simmering point4 ,the juices thus dissolved are eaten with the meat4 ,if not injured by the addition of rich sauces or fats1 this is usually a very digestible method of preparing certain kinds of meat4 ,,broiling4 ,broiling is cooking directly over the hot coals4 ,a coating of coagulated albumen is formed upon the outer surface4 ,this coating prevents the evaporation of the juices1 which with the extractive materials are retained and improve the flavor4 ,meat cooked in this way has a decided advantage1 in both flavor and nutritive value1 over that which has been boiled or stewed4 ,there are1 however1 only certain kinds of meat that are suitable for broiling4 ,,frying4 ,frying is cooking in hot fat4 ,the boiling point of fat is far above that of water4 ,fat should not be heated above #djj deg4 ,f41 as it will then turn dark and emit a disagreeable odor4 ,fried food1 unless very carefully prepared1 is considered unwholesome4 ,the only proper method for frying is to immerse the food completely in a bath of hot fat4 ,,braising4 ,braising is cooking meat in a covered vessel surrounded by a solution of vegetable and animal juices in a strong but not boiling temperature4 ,tough meat may be rendered very palatable and nutritious by cooking in this way4 ,the cover of the pan or kettle must fit closely enough to prevent evaporation4 ,it requires long1 steady cooking4 ,the flavor is improved by browning the meat in either hot fat or in a very hot oven before braising4 ,,baking4 ,baking is cooking in confined heat4 ,meat properly cooked in an oven is considered by many authorities as quite equal in delicacy of flavor to that roasted before a fire1 and is equally digestible4 ,,steaming4 ,steaming is cooking food over condensed steam1 and is an excellent method for preparing food which requires long1 slow cooking4 ,puddings1 cereals1 and other glutinous mixtures are often cooked in this way4 ,it is an economical method1 and has the advantage of developing flavor without loss of substance4 ,food ,preservation4 ,food is preserved by the following processes3 7#a7 drying1 7#b7 smoking1 7#c7 salting1 7#d7 freezing1 7#e7 refrigerating1 7#f7 sealing1 7#g7 addition of antiseptic and preservative substances4 ,,drying4 ,drying in the sun and before a fire is the usual method employed by housekeepers4 ,fruits and vegetables1 meat and fish may be preserved by drying1 the latter with the addition of salt4 ,,smoking4 ,smoking is chiefly applied to beef1 tongue1 bacon1 ham1 and fish1 which are hung in a confined chamber1 saturated with wood smoke for a long time until they absorb a certain percentage of antiseptic material1 which prevents the fat from becoming rancid1 and the albumen from putrefying4 ,well smoked bacon cut thin and properly cooked is a digestible form of fatty food1 especially for tubercular patients4 ,smoking improves the digestibility of ham4 ,,salting4 ,salting is one of the oldest methods of preserving food4 ,the addition of a little saltpetre helps to preserve the color of the meat4 ,brine is frequently used to temporarily preserve meat and other substances4 ,corned beef is a popular form of salt preservation4 ,all salted meats require long1 slow cooking4 ,they should always be placed in cold water and heated gradually in order to extract the salt4 ,salt meats are less digestible and not quite so nutritious as fresh meats4 ,,freezing4 ,food may be kept in a frozen condition almost indefinitely1 but will decompose very quickly when thawed1 hence the necessity for cooking immediately4 ,frozen meat loses #aj per cent4 of its nutritive value in cooking4 ,,refrigerating4 ,this process does not involve actual freezing1 but implies preservation in chambers at a temperature maintained a few degrees above freezing point4 ,this method does not affect the flavor or nutritive value of food so much as freezing4 ,,sealing4 ,sealing is accomplished not only in the process of canning but by covering with substances which are impermeable4 ,beef has been preserved for considerable time by immersing in hot fat in which it was allowed to remain after cooling4 ,,chemicals4 ,chemicals are sometimes used in the preservation of food1 but the other methods are safer4 ,,chapter ,v4 ,foods ,containing ,protein1 or ,nitrogenous ,matter4 ,animal foods contain nutritive matter in a concentrated form1 and being chemically similar to the composition of the body is doubtless the reason why they assimilate more readily than vegetable foods1 although the latter are richer in mineral matter4 ,the most valuable animal foods in common use are meat1 eggs1 milk1 fish1 gelatin and fats4 ,,meat4 ,meat is composed of muscular tissue1 connective tissue or gristle1 fatty tissue1 blood-vessels1 nerves1 bone1 etc4 ,the value of meat as food is due chiefly to the nitrogenous compound it contains1 the most valuable being the albuminoids3 the gelatinoid of meat is easily changed into gelatin by the action of hot water4 ,gelatin when combined with the albuminoids and extractives has considerable nutritive value4 ,extractives are meat bases1 or rather meat which has been dissolved by water1 such as soup stock and beef tea4 ,the object in cooking meat is to soften and loosen the tissue1 which renders it more easily digested4 ,another object is to sterilize or kill any germs which may exist and to make it more palatable4 ,the digestibility of meat is influenced by the age of the animal killed and the feeding4 ,the following table is given as an average of the digestibility of animal foods3-- ,,table ,,of ,,comparative ,,digestibility4 ,commencing with the most digestible and ending with the least digestible of meats and other animal foods4 7,thompson47 ,oysters4 ,soft cooked eggs4 ,sweetbread4 ,whitefish1 etc4 ,chicken1 boiled or broiled4 ,lean roast beef or beefsteak4 ,eggs1 scrambled1 omelette4 ,mutton4 ,bacon4 ,roast fowl1 chicken1 turkey1 etc4 ,tripe1 brains1 liver4 ,roast lamb4 ,chops1 mutton or lamb4 ,corn beef4 ,veal4 ,duck and other game4 ,salmon1 mackerel1 herring4 ,roast goose4 ,lobster and crabs4 ,pork4 ,fish1 smoked1 dried1 pickled4 ,cooking affects the digestibility of meat1 which is evident from the figures given in the following table 7,church73-- ,,time ,,of ,,digestion4 ------------------------------------ ,hours4 ------------------------------------ ,beef1 raw #b ,beef1 half boiled #b-a_/b ,beef1 well boiled #b-c_/d to #c ,beef1 half roasted #b-c_/d to #c ,beef1 well roasted #b-a_/d to #d ,mutton1 raw #b ,mutton1 boiled #c ,mutton1 roasted #c-a_/d ,veal1 raw #b-a_/b ,pork1 raw #c ,pork1 roasted #e-a_/d ,fowl1 boiled #d ,turkey1 boiled #b-a_/b ,venison1 broiled #a-a_/b ------------------------------------ ,it may be well to add here that animal food is more digestible when cooked between #afj deg4 and #ahj deg4 ,f4 than at a higher temperature4 ,cooking of ,meat4 7,for more general information1 see ,recipes47 ,in boiling meat two principles must be considered1 the softening of the fibre and preserving of the juices4 ,if the meat alone is to be used it should be placed in sufficient boiling water to completely cover1 and kept at boiling point 7#bab deg4 ,f47 for at least ten minutes1 so as to harden the albumen and prevent the escape of the juices4 ,the temperature should then be allowed to fall to simmering point 7#age deg4 ,f474 ,if the water is kept boiling it will render the meat tough and dry4 ,if the juice is to be extracted and the broth used1 the meat should be placed in cold water2 if bones are added they should be cut or broken into small pieces in order that the gelatin may be dissolved4 ,if the water is heated gradually the soluble materials are more easily dissolved4 ,the albumen will rise as a scum to the top1 but should not be skimmed off1 as it contains the most nutriment and will settle to the bottom as sediment4 ,,stewing4 ,if both meat and broth are to be used the process of cooking should be quite different4 ,in stewing1 the meat should be cut into small pieces1 put into cold water in order that the juices1 flavoring material and fibre may be dissolved4 ,the temperature should be gradually raised to simmering point and remain at that heat for at least three or four hours1 the vessel being kept closely covered4 ,cooked in this way the broth will be rich1 and the meat tender and juicy4 ,any suitable flavoring may be added4 ,this is a good method for cooking meat containing gristle4 ,,roasting ,,and ,,broiling4 ,when the meat alone is to be eaten1 either roasting1 broiling or frying in deep fat is a more economical method1 as the juices are saved4 ,the shrinkage in a roast of meat during cooking is chiefly due to a loss of water4 ,a small roast will require a hotter fire than a larger one1 in order to harden the exterior and prevent the juices from escaping4 ,meat is a poor conductor of heat1 consequently a large roast exposed to this intense heat would become burned before the interior could be heated4 ,the large roast should be exposed to intense heat for a few minutes1 but the temperature should then be reduced1 and long steady cooking allowed4 ,broiling 7see broiling in previous chapter1 p4 #ai47 ,varieties of ,meat4 ,,beef ,,tongue4 ,beef tongue is a tender form of meat1 but contains too much fat to agree well with people of delicate digestion4 ,,veal4 ,veal1 when obtained from animals killed too young1 is apt to be tough1 pale and indigestible1 but good veal is considered fairly nutritious4 ,it contains more gelatin than beef1 and in broth is considered valuable1 especially for the sick4 ,,mutton4 ,mutton is considered to be more digestible than beef1 that is well fed mutton from sheep at least three years old2 but as it is more difficult to obtain tender mutton than beef1 the latter is more generally preferred4 ,mutton broth is wholesome and valuable in sickness4 ,,lamb4 ,lamb1 when tender and of the right age1 is quite as digestible as beef or mutton1 but the flesh contains too large a proportion of fat4 ,illustration3 ,,fig4 #a4--;,diagram of cuts of beef4 ,illustration3 ,,fig4 #b4--;,diagram of cuts of veal4 ,illustration3 ,,fig4 #c4--;,diagram of cuts of pork4 ,illustration3 ,,fig4 #d4--;,diagram of cuts of mutton4 ,,venison4 ,venison is a tender meat with short fibres1 which is very digestible when obtained from young deer1 but is considered to be rather too stimulating4 ,its chemical composition is similar to lean beef4 ,,pork4 ,pork is a tender-fibred meat1 but is very indigestible owing to the high percentage of fat1 which is considerably more than the nitrogenous material it contains4 ,pork ribs may have as much as #db per cent4 of fat4 ,,ham ,,and ,,bacon4 ,ham is more digestible when well boiled and eaten cold4 ,bacon is more easily digested than either ham or pork2 when cut thin and cooked quickly--until transparent and crisp--it can often be eaten by dyspeptics1 and forms an excellent food for consumptives4 ,,fowl4 ,chicken is one of the most digestible of meats1 contains considerable phosphorus and is particularly valuable as food for invalids4 ,turkey is somewhat less digestible than chicken4 ,ducks and geese are difficult of digestion1 unless quite young1 on account of the fat they contain4 ,,game4 ,game1 if well cooked1 is fairly digestible4 ,,sweetbread4 ,sweetbread1 which is thymus gland of the calf1 is a delicate and agreeable article of diet1 particularly for invalids4 ,tripe1 heart1 liver and kidneys are other forms of animal viscera used as food--valuable chiefly as affording variety4 ,,fish4 ,the chief difference in fish is the coarseness of fibre and the quantity of fat present4 ,fish which are highly flavored and fat1 while they may be nutritious1 are much less easy of digestion than flounder1 sole1 whitefish1 and the lighter varieties4 ,the following fish contain the largest percentage of albuminoids3--,red snapper1 whitefish1 brook trout1 salmon1 bluefish1 shad1 eels1 mackerel1 halibut1 haddock1 lake trout1 bass1 cod and flounder4 ,the old theory that fish constituted brain food1 on account of the phosphorus it contained1 has proved to be entirely without foundation1 as in reality many fish contain less of this element than meat4 ,the tribes which live largely on fish are not noted for intellectuality4 ,fish having white meat when broiled or boiled--not fried--are excellent food for invalids or people of weak digestion4 ,fish should be well cooked4 ,,oysters4 ,oysters are a nutritious food1 and may be eaten either raw or cooked4 ,lobsters1 crabs and shrimps are called sea scavengers1 and unless absolutely fresh are not a desirable food4 ,,milk4 ,milk contains all the elements which are necessary to maintain life2 and constitutes a complete diet for infants4 ,it will sustain life in an adult for several months4 ,although milk furnishes a useful food1 it is not essential to a diet required for active bodily exercise4 ,it is seldom given to athletes while in active training4 ,adults who are able to eat any kind of food are kept in better health by abstaining from milk1 except as used for cooking purposes4 ,an occasional glass of hot milk taken as a stimulant for tired brain and nerves is sometimes beneficial4 ,milk is composed of water1 salts1 fat1 milk sugar or lactose1 albumen and casein4 ,average milk has from #h to #aj per cent4 of cream4 ,good milk should form a layer of cream about #b-a_/b in4 thick as it stands in a quart bottle4 ,lactose 7milk sugar7 is an important ingredient in milk4 ,it is less liable to ferment in the stomach than cane sugar4 ,in the presence of fermenting nitrogenous material it is converted into lactic acid1 making the milk sour4 ,casein is present in milk chiefly in its alkaline form1 and in conjunction with calcium phosphate4 ,milk absorbs germs from the air and from unclean vessels very readily4 ,good1 clean1 uncontaminated milk ought to keep fresh1 exposed in a clean room at a temperature of #fh deg4 ,f41 for #dh hours without souring4 ,if the milk is tainted in any way it will sour in a few hours4 ,boiled milk will keep fresh half as long again as fresh milk4 ,milk absorbs odors very quickly1 therefore should never be left in a refrigerator with stale cheese1 ham1 vegetables1 etc41 unless in an air-tight jar4 ,it should never be left exposed in a sick room or near waste pipes4 ,absolute cleanliness is necessary for the preservation of milk2 vessels in which it is to be kept must be thoroughly scalded with boiling water1 not merely washed out with warm water4 ,methods of ,preserving ,milk4 ,,sterilized ,,milk4 ,milk to be thoroughly sterilized and germ free must be heated to the boiling point 7#bab deg4 ,f474 ,this may be done by putting the milk into perfectly clean bottles and placing in a rack1 in a kettle of boiling water1 remaining until it reaches the necessary degree of heat4 ,the bottle should be closely covered immediately after with absorbent cotton or cotton batting in order to prevent other germs getting into the milk4 ,,pasteurized ,,milk4 ,the difference between pasteurizing and sterilizing is only in the degree of heat to which the milk is subjected4 ,in pasteurizing1 the milk is kept at a temperature of #agj deg4 ,f4 from #aj to #bj minutes4 ,this is considered a better method for treating milk which is to be given to young children1 as it is more easily digested than sterilized milk4 ,all milk should be sterilized or pasteurized in warm weather1 especially for children4 ,,cheese4 ,cheese is one of the most nutritious of foods1 and when meat is scarce makes an excellent substitute1 as it contains more protein than meat4 ,cheese is the separated casein of milk1 which includes some of the fats and salts4 ,,eggs4 ,eggs contain all the ingredients necessary to support life4 ,out of an egg the entire structure of the bird--bones1 nerves1 muscles1 viscera1 and feathers--is developed4 ,the inner portion of the shell is dissolved to furnish phosphate for the bones4 ,the composition of a hen's egg is about as follows 7,church73-- ---------------------------------------- --------------------------- ,white--,in ,yolk--,in #ajj parts4 #ajj parts4 ---------------------------------------- --------------------------- ,water #hd4h ,water #ea4e ,albumen #ab4j ,casein and albumen #ae4j ,fat1 sugar1 ,oil and fat #cj4j extractives1 etc4 #b4j ,pigment ,mineral matter #a4b extractives1 etc4 #b4a ,mineral matter #a4d ---------------------------------------- --------------------------- ,the albumen--or the white--of an egg is greatly altered by cooking4 ,when heated beyond boiling point it becomes a very indigestible substance4 ,eggs cooked at a temperature of about #agj deg4 ,f41 leaving the whites soft1 are easily digested4 ,a raw egg is ordinarily digested in #a-a_/b hour1 while a baked egg requires from #b to #c hours4 ,eggs baked in puddings1 or in any other manner1 form one of the most insoluble varieties of albumen4 ,,gelatin4 ,gelatin is obtained from bones1 ligaments1 and other connective tissues4 ,in combinations with other foods it has considerable nutritive value4 ,the place given to it by scientists is to save the albumen of the body2 as it does not help to form tissue or repair waste it cannot replace albumen entirely4 ,gelatin will not sustain life1 but when used in the form of soup stock1 etc41 is considered valuable as a stimulant4 99 99 99 99 99 ,,legumes--,,peas1 ,,beans ,,and ,,lentils4 ,these vegetables contain as much protein as meat2 yet1 this being inferior in quality to that contained in meat1 they can scarcely be given a place in the same class2 therefore we will give them an intermediate position in food value between meat and grains4 ,from the standpoint of economy they occupy a high place in nutritive value1 especially for outdoor workers4 7,see ,recipes47 ,,chapter ,,vi4 ,fats and ,oils4 ,fats and oils contain three elements--carbon1 oxygen and hydrogen4 ,about one-fifth of the body is composed of fat4 ,before death results from starvation #ij per cent4 of the body fat is consumed4 ,,uses ,,of ,,fat4 7#a7 ,to furnish energy for the development of heat2 7#b7 to supply force2 7#c7 to serve as covering and protection in the body2 7#d7 to lubricate the various structures of the body2 and 7#e7 to spare the tissues4 ,the fats and oils used as food all serve the same purpose1 and come before the carbohydrates in fuel and force value2 in combination with proteids1 they form valuable foods for those engaged in severe muscular exercise1 such as army marching1 mining expeditions1 etc4 ,fats and oils are but little changed during digestion4 ,the fat is divided into little globules by the action of the pancreatic juice and other digestive elements1 and is absorbed by the system4 ,fat forms the chief material in adipose tissue1 a fatty layer lying beneath the skin1 which keeps the warmth in the body1 and is re-absorbed into the blood1 keeping up heat and activity1 and preserving other tissues during abstinence from food4 ,fat sometimes aids the digestion of starchy foods by preventing them from forming lumpy masses in the mouth and stomach1 hence the value of using butter with bread1 potatoes1 etc4 ,the animal fats are more nutritive than the vegetable1 butter and cream heading the list4 ,cooking fats at a very high temperature1 such as frying1 causes a reaction or decomposition1 which irritates the mucous membrane and interferes with digestion4 ,the principal animal fats are butter1 cream1 lard1 suet1 the fat of mutton1 pork1 bacon1 beef1 fish and cod liver oil4 ,the vegetable fats and oils chiefly used as food are derived from seeds1 olives1 and nuts4 ,the most important fats and oils for household purposes are3 ,,butter4 ,butter1 which contains from #e to #aj per cent4 of water1 #aa4g per cent4 fat1 #j4e per cent4 casein1 #j4e per cent4 milk sugar 7,konig74 ,the addition of salt to butter prevents fermentation4 ,butter will not support life when taken alone1 but with other foods is highly nutritious and digestible4 ,,cream4 ,cream is one of the most wholesome and agreeable forms of fat4 ,it is an excellent substitute for cod liver oil in tuberculosis4 ,ice cream when eaten slowly is very nutritious4 ,,lard4 ,lard is hog fat1 separated by melting4 ,,suet4 ,suet is beef fat surrounding the kidneys4 ,,cottolene4 ,cottolene is a preparation of cotton-seed oil4 ,,oleomargarine4 ,oleomargarine is a preparation of beef fat provided as a substitute for butter4 ,,olive ,,oil4 ,olive oil is obtained from the fruit1 and is considered to be very wholesome2 in some cases being preferred to either cod-liver oil or cream for consumptives4 ,,cotton ,,seed ,,oil4 ,cotton seed oil is frequently substituted for olive oil4 ,,nuts4 ,nuts contain a good deal of oil4 ,,chapter ,,vii4 ,carbohydrate ,foods4 ,the idea of starchy foods is usually connected with such substances as laundry starch1 cornstarch1 arrow root1 etc4 ,these are1 of course1 more concentrated forms of starch than potatoes1 rice1 etc4 ,many starchy foods contain other ingredients1 and some are especially rich in proteids4 ,the following table may help to make this clear 7,atwater73-- ,,percentage ,,of ,,starch ,,in ,,vegetable ,,foods4 ---------------------------- ,per ,cent4 ---------------------------- ,wheat bread #ee4e ,wheat flour #ge4f ,graham flour #ga4h ,rye flour #gh4g ,buckwheat flour #gg4f ,beans #eg4d ,oatmeal #fh4a ,cornmeal #ga4j ,rice #gi4d ,potatoes #ba4c ,sweet ,potatoes #ba4a ,turnips #f4i ,carrots #aj4a ,cabbage #f4b ,melons #b4e ,apples #ad4c ,pears #af4c ,bananas #bc4c ---------------------------- ,it is estimated that starch composes one-half of peas1 beans1 wheat1 oats and rye1 three-fourths of corn and rice1 one-fifth of potatoes4 ,vegetable proteids1 as already stated1 are less easily digested than those belonging to the animal kingdom1 therefore it must be remembered that a purely vegetable diet1 even though it may be so arranged as to provide the necessary protein1 is apt to over-tax the digestive organs more than a mixed diet from both the animal and vegetable kingdoms4 ,much depends upon the cooking of the starchy foods in order to render them digestible4 7,study chapter on ,digestion in the ,public ,school ,physiology47 ,,starch4 ,the digestion of starch--which is insoluble in cold water--really begins with the cooking1 which by softening the outer coating or fibre of the grains1 causes them to swell and burst1 thereby preparing them for the chemical change which is caused by the action of the saliva in converting the starch into a species of sugar before it enters the stomach4 ,substances which are insoluble in cold water cannot be absorbed into the blood1 therefore are not of any value as food until they have become changed1 and made soluble1 which overtaxes the digestive organs and causes trouble4 ,the temperature of the saliva is too low to dissolve the starch fibre unaided4 ,each of the digestive juices has its own work to do1 and the saliva acts directly upon the starchy food2 hence the importance of thoroughly masticating such food as bread1 potatoes1 rice1 cereals1 etc4 ,the action of heat1 in baking1 which causes the vapor to rise1 and forms the crust of starchy food1 produces what is called dextrine1 or partially digested starch4 ,dextrine is soluble in cold water1 hence the ease with which crust and toast--when properly made--are digested4 ,it is more important to thoroughly chew starchy food than meat1 as it is mixed with another digestive juice1 which acts upon it in the stomach4 ,sugars4 ,,sugar4 ,there are many varieties of sugar in common use1 viz43 cane sugar1 grape sugar or glucose1 and sugar of milk 7lactose74 ,as food1 sugars have practically the same use as starch2 sugar1 owing to its solubility1 taxes the digestive organs very little4 ,over-indulgence in sugar1 however1 tends to cause various disorders of assimilation and nutrition4 ,sugar is also very fattening1 it is a force producer1 and can be used with greater safety by those engaged in active muscular work4 ,cane sugar is the clarified and crystallized juice of the sugar cane4 ,nearly half the sugar used in the world comes from sugar cane1 the other half from beet roots4 ,the latter is not quite so sweet as the cane sugar4 ,sugar is also made from the sap of the maple tree1 but this is considered more of a luxury2 consequently1 not generally used for cooking purposes4 ,,molasses ,,and ,,treacle4 ,molasses and treacle are formed in the process of crystallizing and refining sugar4 ,treacle is the waste drained from moulds used in refining sugar1 and usually contains more or less dirt4 ,,glucose4 ,glucose1 or grape sugar1 is commonly manufactured from starch4 ,it is found in almost all the sweeter varieties of fruit4 ,it is not so desirable for general use as cane sugar4 ,,honey4 ,honey is a form of sugar gathered by bees from the nectar of flowering plants1 and stored by them in cells4 ,honey contains water #af4ac1 fruit sugar #gh4gd1 cane sugar #b4fi1 nitrogenous matter #a4bi1 mineral matter #j4ab per cent4 7,konig47 ,grains4 ,while the grains contain less proteid than the legumes1 they are more valuable on account of the variety of the nutrients contained in them1 and are more easily adapted to the demands of the appetite4 ,they1 however1 require long1 slow cooking in order to soften the fibre and render the starch more soluble4 ,among the most important we may place3 ,,wheat4 ,a wheat kernel may be subdivided into three layers4 ,the first or outer one contains the bran2 second1 the gluten1 fats and salts2 third1 the starch4 ,some of the mineral matter for which wheat is so valuable is contained in the bran1 hence the value of at least a portion of that part of the wheat being included in bread flour--not by the addition of coarse bran 7which is indigestible7 to the ordinary flour1 but by the refining process employed in producing whole wheat flour4 ,while wheat is used in other forms1 its principal use as food is in the form of flour4 ,the following table1 giving the composition of bread from wheat and maize1 will be of interest 7,stone73-- ,,composition ,,of ,,bread ,,from ,,wheat ,,and ,,maize4 ---------------------------------------- ----------------------------- ,in ,air-,dry ,material4 --------------------------------------- ,nitrogen ,water4 ,ash4 ,fat4 ,fibre4,protein4 free extract4 ---------------------------------------- ------------------------ ,p4ct4 ,p4ct4,p4ct4 ,p4ct4 ,p4ct4 ,p4ct4 ,bread from whole winter wheat #c4jg #b4cc #a4bb #b4hf #ae4gj #gd4hb ,bread from whole spring wheat #g4df #a4fi #a4bd #b4hj #ae4bf #ga4ee ,bread from fine flour1 winter wheat #aj4ci 4#ei 4#cb 4#dd #aa4id #gf4cb ,bread from fine flour1 spring wheat #h4jj 4#dc 4#dg 4#ci #ad4da #gf4cj ,corn bread from whole maize #c4dj #a4hh #d4ad #b4ec #ab4hh #ge4ag ---------------------------------------- ------------------------ ---------------------------------------- --------------------------- ,in ,dry ,matter -------------------------------------- ,nitrogen ,ash4 ,fat4 ,fibre4 ,protein4 free extract4 ---------------------------------------- ----------------------- ,p4ct4 ,p4ct4 ,p4ct4 ,p4ct4 ,p4ct4 ,bread from whole winter wheat #b4dj #a4be #b4ie #af4bj #gg4bj ,bread from whole spring wheat #a4hb #a4cd #c4jb #af4di #gg4cc ,bread from fine flour1 winter wheat 4#ff 4#ce 4#di #ac4cc #he4ag ,bread from fine flour1 spring wheat 4#dg 4#ea 4#db #ae4ff #hb4id ,corn bread from whole maize #a4ie #d4bi #b4fb #ac4cc #gg4ha ---------------------------------------- ----------------------- ,,bread4 ,the most valuable food product manufactured from flour is bread4 ,bread contains so many of the ingredients required to nourish the body1 viz43 fat1 proteid1 salts1 sugar and starch1 that it may well be termed the staff of life4 ,as it does not contain enough fat for a perfect food the addition of butter to it renders it more valuable as an article of diet4 ,mrs4 ,ellen ,h4 ,richards gives the following explanation of what constitutes ideal bread3 7#a7 ,it should retain as much as possible of the nutritive principles of the grain from which it is made2 7#b7 it should be prepared in such a manner as to secure the complete assimilation of these nutritive principles2 7#c7 it should be light and porous1 so as to allow the digestive juices to penetrate it quickly and thoroughly2 7#d7 it should be nearly or quite free from coarse bran1 which causes too rapid muscular action to allow of complete digestion4 ,this effect is also produced when the bread is sour4 ,bread is made from a combination of flour1 liquid 7either milk or water71 and a vegetable ferment called yeast 7see yeast recipes74 ,the yeast acts slowly or rapidly according to the temperature to which it is exposed4 ,the starch has to be changed by the ferment called diastase 7diastase is a vegetable ferment which converts starchy foods into a soluble material called maltose7 into sugar1 and the sugar into alcohol and carbonic acid gas 7carbon dioxide71 when it makes itself known by the bubbles which appear and the gradual swelling of the whole mass4 ,it is the effect of the carbonic acid gas upon the gluten1 which1 when checked at the proper time before the ferment becomes acetic 7sour7 by baking1 produces the sweet1 wholesome bread which is the pride of all good housekeepers4 ,the kneading of bread is to break up the gas bubbles into small portions in order that there may be no large holes and the fermentation be equal throughout4 ,the loaf is baked in order to kill the ferment1 to render the starch soluble1 to expand the carbonic acid gas and drive off the alcohol1 to stiffen the gluten and to form a crust which shall have a pleasant flavor4 ,much of the indigestibility of bread is owing to the imperfect baking2 unless the interior of the loaf has reached the sterilizing point1 #bab deg4 ,f41 the bacteria contained in the yeast will not be killed1 and some of the gas will remain in the centre of the loaf4 ,the scientific method of baking bread is to fix the air cells as quickly as possible at first4 ,this can be done better by baking the bread in small loaves in separate pans1 thereby securing a uniform heat and more crust1 which is considered to be the most easily digested part of the bread4 ,some cooks consider that long1 slow baking produces a more desirable flavor and renders bread more digestible4 ,one hundred pounds of flour will make an average of one hundred and thirty-five pounds of bread4 ,this increase of weight is due to the addition of water4 ,,macaroni4 ,macaroni is a flour preparation of great food value4 ,it contains about six per cent4 more gluten than bread1 and is regarded by ,sir ,henry ,thompson as equal to meat for flesh-forming purposes4 ,dieticians say that macaroni1 spaghetti and vermicelli are not used so extensively as their value deserves4 ,,buckwheat4 ,buckwheat is the least important of the cereals4 ,,rye4 ,rye is almost equal to wheat in nutritive value4 ,its treatment in regard to bread making is similar to that of wheat4 ,,corn4 ,corn contains fat1 proteid and starch1 and produces heat and energy4 ,it is very fattening1 and when eaten as a vegetable is considered difficult of digestion4 ,cornmeal is a wholesome food2 it contains more fat than wheat flour1 and less mineral matter4 ,,rice4 ,rice constitutes a staple food of a great many of the world's inhabitants4 ,it contains more starch than any other cereal1 but when properly cooked is very easily digested4 ,it should be combined with some animal food1 as it contains too little nitrogen to satisfy the demands of the system4 ,it forms a wholesome combination with fruit1 such as apples1 peaches1 prunes1 berries1 etc4 ,,barley4 ,barley is almost equal to wheat in nutritive value4 ,it contains more fat1 mineral matter and cellulose 7cellulose is often called indigestible fibre1 as it resists the solvent action of the digestive juices1 and is of no value as a nutrient71 and less proteid and digestible carbohydrates4 ,,oatmeal4 ,oatmeal is one of the most valuable foods4 ,oats contain fat1 proteid1 salts and cellulose1 in addition to a large percentage of starch4 ,the nutritive value of oatmeal is great1 but much depends upon the manner of cooking4 7,see recipes47 ,people who eat much oatmeal should lead a vigorous outdoor life4 ,the following analysis of oatmeal is given 7,letheby73-- ,nitrogenous matter #ab4f per cent4 ,carbohydrates1 starch1 etc4 #fc4h ,fatty matter #e4f ,mineral matter #c4j ,water #ae4j ---- ,total #ajj4j ,vegetables4 ,legumes--peas1 beans and lentils--have an exceedingly leathery envelope when old2 and unless soaked for a long time in cold water--in order to soften the woody fibre--and are then cooked slowly for some hours1 are very indigestible4 ,pea and bean soups are considered very nutritious4 ,lentils grow in ,france2 they are dried and split1 in which form they are used in soups4 ,,potatoes4 ,potatoes are the most popular of all the tubers4 ,as an article of diet they possess little nutritive value1 being about three-fourths water4 ,they contain some mineral matter1 hence the reason why they are better boiled and baked in their skins1 so as to prevent the escape of the salts into the water4 ,potatoes are more easily digested when baked than cooked in any other form4 ,,beets4 ,beets contain between #he and #ij per cent4 of starch and sugar1 some salts1 and a little over one per cent4 of proteid matter4 ,young beets1 either in the form of a vegetable or a salad1 are considered to be very wholesome4 ,,carrots1 ,,turnips1 ,,parsnips1 ,,oyster ,,plant4 ,carrots1 turnips1 parsnips and oyster plant1 although containing a large percentage of water1 are considered valuable as nutrients1 the turnip being the least nutritious4 ,,green ,,vegetables4 ,green vegetables do not contain much nutriment1 and are chiefly valuable as affording a pleasing variety in diet2 also for supplying mineral matter and some acids4 ,in this class we may include cabbage1 cauliflower1 spinach1 lettuce and celery4 ,,tomatoes4 ,tomatoes are wholesome vegetables2 on account of the oxalic acid they contain they do not always agree with people of delicate digestion4 ,,cucumbers4 ,cucumbers are neither wholesome nor digestible4 ,,asparagus4 ,asparagus is a much prized vegetable4 ,the substance called asparagin which it contains is supposed to possess some value4 ,,rhubarb4 ,rhubarb is a wholesome vegetable4 ,,onions1 ,,garlic1 ,,shallots4 ,onions1 garlic1 and shallots are valuable both as condiments and eaten separately4 ,they contain more nutrients than the last vegetables considered4 ,,chapter ,,viii4 ,fruits4 ,fruits are composed largely of water1 with starches1 a vegetable jelly1 pectin1 cellulose and organic acids4 ,the most important acids in fruit are citric1 malic and tartaric4 ,citric acid is found in lemons1 limes and oranges2 tartaric acid in grapes2 malic acid in apples1 pears1 peaches1 apricots1 gooseberries and currants4 ,among the least acid are peaches1 sweet apples1 bananas and prunes4 ,strawberries are moderately acid1 while lemons and currants contain the most acid of all4 ,uses of ,fruit4 7#a7 ,to furnish nutriment2 7#b7 to convey water to the system and relieve thirst2 7#c7 to introduce various mineral matter 7salts7 and acids which improve the quality of the blood2 7#d7 as anti-scorbutics2 7#e7 as laxatives and cathartics2 7#f7 to stimulate the appetite1 improve digestion and provide variety in the diet4 ,apples1 lemons and oranges are especially valuable for the potash salts1 lime and magnesia they contain4 ,fruit as a common article of daily diet is highly beneficial1 and should be used freely in season4 ,cooked fruit is more easily digested than raw1 and when over-ripe should always be cooked in order to prevent fruit poisoning4 ,,nuts4 ,nuts contain proteid1 with some starch and sugar1 but are not considered valuable as nutrients4 ,cocoanuts1 almonds and ,english walnuts are the most nutritious4 ,beverages4 ,,tea4 ,tannin is an astringent of vegetable origin which exists in tea1 is also found in coffee and wines1 and is very injurious4 ,tea is a preparation made from the leaves of a shrub called ,thea4 ,the difference between black and green tea is due to the mode of preparation1 and not to separate species of plant4 ,green tea contains more tannin than black4 ,the following table will show the difference3-- ,,green ,,tea4 ,,black ,,tea4 ---------------------------------------- --------------------- ,crude protein #cg4dc #ch4ij ,fibre #aj4jf #aj4jg ,ash 7mineral matter7 #d4ib #d4ic ,theine #c4bj #c4cj ,tannin #aj4fd #d4hi ,total nitrogen #e4ii #f4bb ---------------------------------------- --------------------- ,the stimulating properties which tea possesses1 as well as its color and flavor1 depend upon the season of the year at which the leaves are gathered1 the variety of the plant1 the age of the leaves1 which become tough as they grow older1 and the care exercised in their preparation4 ,much depends upon the manner in which tea is infused4 7#a7 ,use freshly boiled water2 7#b7 allow it to infuse only three or four minutes1 in order to avoid extracting the tannin4 ,when carefully prepared as above1 tea is not considered unwholesome for people in good health4 ,,coffee4 ,coffee is made from the berries of coffee-arabica1 which are dried1 roasted and browned4 ,the following table gives an approximate idea of the composition of coffee beans 7,konig73-- ,water #a4ae ,fat #ad4dh ,crude fibre #ai4hi ,ash 7mineral matter7 #d4ge ,caffeine #a4bd ,albuminoids #ac4ih ,other nitrogenous matter #de4ji ,sugar1 gum and dextrin #a4ff ,coffee is frequently adulterated with chicory1 which is harmless4 ,coffee should not be allowed to boil long or stand in the coffee pot over a fire1 as the tannin is extracted1 which renders it more indigestible4 ,much controversy has been indulged in over the effect of coffee upon the system1 but like many other similar questions it has not reached a practical solution4 ,the general opinion seems to be that when properly made and used in moderation it is a valuable stimulant and not harmful to adults4 ,,cocoa4 ,cocoa and chocolate contain more food substances than tea or coffee1 although their use in this respect is not of much value4 ,the following table gives the analysis of cocoa 7,stutzer73-- ,theobromine #a4gc ,total nitrogenous substance #ai4bh ,fat #cj4ea ,water #c4hc ,ash 7mineral matter7 #h4cj ,fibre and non-nitrogenous extract #cg4dh ,,alcohol4 ,the use of alcohol is wholly unnecessary for the health of the human organism4 7,see ,public ,school ,physiology and ,temperance47 ,condiments4 ,condiments and spices are used as food adjuncts2 they supply little nourishment1 the effect being mainly stimulating1 and are very injurious when used in excess4 ,they add flavor to food and relieve monotony of diet4 ,the use of such condiments as pepper1 curry1 pickles1 vinegar and mustard1 if abused1 is decidedly harmful4 ,salt is the only necessary condiment1 for reasons given in the chapter on mineral matter4 ,the blending of flavors so as to make food more palatable without being injured is one of the fine arts in cookery4 ,some flavors1 such as lemon juice1 vinegar1 etc41 increase the solvent properties of the gastric juice1 making certain foods more digestible4 ,,chapter ,,ix4 ,preparing ,food4 ,the knowledge of food values and their relation to the body will be of little use for practical purposes unless combined with the knowledge of how the various foods should be prepared1 either by cooking or in whatever form circumstances and the material may require4 ,the first requisite for cooking purposes is heat2 this necessitates the use of fuel4 ,the fuels chiefly used for household purposes are wood1 coal1 kerosene oil and gas4 ,soft woods1 such as pine or birch1 are best for kindling and for a quick fire4 ,hard woods1 oak1 ash1 etc41 burn more slowly1 retain the heat longer1 and are better adapted for cooking purposes4 ,,coal4 ,coal 7anthracite7 is about #ie per cent4 carbon4 ,it kindles slowly1 gives a steady heat1 and burns for a longer time without attention than wood4 ,stoves for burning oil and gas have become popular1 and are very convenient and satisfactory for cooking purposes4 ,,oil4 ,oil is considered to be the cheapest fuel4 ,,gas4 ,gas is a very satisfactory fuel for cooking purposes1 but can only be used in certain localities4 ,making and ,care of a ,fire4 ,,care ,,of ,a ,,fire4 ,great care should be exercised in the selection of a stove or range4 ,the plainer the range the easier it will be to keep it clean4 ,there should be plenty of dampers that can be used to hasten the fire or to check it4 ,learn thoroughly the management of the range before beginning to cook4 ,in lighting a fire1 remove the covers1 brush the soot from the top of the oven into the fire-box2 clean out the grate 7saving all the unburned coal1 and cinders74 ,put in shavings or paper1 then kindling arranged crosswise1 allowing plenty of air space between the pieces1 a little hard wood and a single layer of coal4 ,put on the covers1 open the direct draft and oven damper1 then light the paper4 ,when the wood is thoroughly kindled and the first layer of coal heated1 fill the fire-box with coal even with the top of the oven4 ,when the blue flame becomes white1 close the oven damper1 and when the coal is burning freely1 shut the direct draft4 ,when coal becomes bright red all through it has lost most of its heat4 ,a great deal of coal is wasted by filling the fire-box too full and leaving the drafts open till the coal is red4 ,to keep a steady fire it is better to add a little coal often rather than to add a large quantity and allow it to burn out4 ,never allow dust or cinders to accumulate around a range1 either inside or out4 ,learn to open and shut the oven door quietly and quickly4 ,study the amount of fire required to heat the oven to the desired temperature4 ,learn which is the hotter or cooler side of the oven1 and move the article which is being baked as required1 being very careful to move it gently4 ,measurements4 ,accurate measurement is necessary to insure success in cooking4 ,as there is such a diversity of opinion as to what constitutes a heaping spoonful1 all the measurements given in this book will be by level spoonfuls4 ,a cupful is all the cup will hold without running over1 and the cup is one holding #a_/b pint4 ,the following table may be used where scales are not convenient3-- #d cups of flour #a pound or #a quart4 #b cups of solid butter #a #a_/b cup butter #a_/d #b cups granulated sugar #a #b-a_/b cups powdered sugar #a #c cups meal #a #a pint of milk or water #a #a pint chopped meat1 packed solidly #a #i large eggs1 #aj medium eggs #a #b level tablespoonfuls butter #a ounce4 #d #b ounces or #a_/d cup4 ,butter the size of an egg #b #b level tablespoonfuls sugar #a #d flour #a #d coffee #a #d powdered sugar #a ,table of ,abbreviations4 ,saltspoon ssp4 ,tablespoon tbsp4 ,pint pt4 ,gallon gal4 ,teaspoon tsp4 ,cupful cf4 ,quart qt4 ,peck pk4 ,a speck 7spk47 is what you can put on a quarter inch square surface4 ,time-table for ,cooking4 ,,baking ,,bread1 ,,cakes ,,and ,,puddings4 ,loaf bread #dj to #fj m4 ,graham gems #be to #cj m4 ,sponge cake #de to #fj m4 ,cookies #aj to #ae m4 ,rice and tapioca #a hr4 ,custards #ae to #bj m4 ,pastry 7thin puff7 #aj to #ae m4 ,pie crust #be to #cj m4 ,baked beans #f to #h hrs4 ,scalloped dishes #ae to #bj m4 ,rolls1 biscuit #aj to #bj m4 ,gingerbread #be to #cj m4 ,fruit cake #b to #c hrs4 ,bread pudding #a hr4 ,indian pudding #b to #c hrs4 ,steamed pudding #a to #c hrs4 ,pastry 7thick7 #cj to #ej m4 ,potatoes #cj to #de m4 ,braised meat #c to #d hrs4 ,,baking ,,meats4 ,beef1 sirloin1 rare1 per lb4 #h to #aj m4 ,beef1 well done1 per lb4 #ab to #ae m4 ,beef1 rolled rib or rump1 per lb4 #ab to #ae m4 ,beef1 fillet1 per lb4 #bj to #cj m4 ,mutton1 rare1 per lb4 #aj m4 ,mutton1 well done1 per lb4 #ae m4 ,lamb1 well done1 per lb4 #ae m4 ,veal1 well done1 per lb4 #bj m4 ,pork1 well done1 per lb4 #cj m4 ,turkey1 #aj lbs4 weight #b-a_/b hrs4 ,chicken1 #c to #d lbs4 weight #a to #a-a_/b hr4 ,goose1 #h lbs4 #b hrs4 ,tame duck #a to #a-a_/b hr4 ,game #dj to #fj m4 ,grouse #cj to #dj m4 ,small birds #bj to #be m4 ,venison1 per lb4 #ae m4 ,fish1 #f to #h lbs4 #a hr4 ,fish1 small #cj to #dj m4 ,,vegetables 7,,boiling74 ,rice1 green corn1 peas1 tomatoes1 asparagus 7hard boiled eggs7 #bj to #be m4 ,potatoes1 macaroni1 squash1 celery1 spinach #be to #cj m4 ,young beets1 carrots1 turnips1 onions1 parsnips1 cauliflower #cj to #de m4 ,young cabbage1 string beans1 shell beans1 oyster plant #de to #fj m4 ,winter vegetables1 oatmeal1 hominy and wheat #a to #b hrs4 ,,frying 7,,deep74 ,smelts1 croquettes1 fish balls #a to #b m4 ,muffins1 fritters1 doughnuts #d to #f m4 ,fish1 breaded chops #e to #g m4 ,,broiling4 ,steak1 #a inch thick #f to #h m4 ,steak1 #a-a_/b inch thick #h to #aj m4 ,fish1 small #f to #h m4 ,fish1 thick #ab to #ae m4 ,chops #h to #aj m4 ,chicken #bj m4 ,table of ,proportions4 #a qt4 of liquid to #c qts4 of flour for bread4 #a qt4 of liquid to #b qts4 of flour for muffins4 #a qt4 of liquid to #a qt4 of flour for batters4 #a cup of yeast 7#a yeast cake7 to #a qt4 of liquid4 #a tsp4 of soda 7level71 #c of cream tartar to #a qt4 of flour4 #a tsp4 of soda to #a pt4 of sour milk4 #a tsp4 of soda to #a cup of molasses4 #d tsps4 of baking powder to #a qt4 of flour4 #a tsp4 of salt to #a qt4 of soup stock4 #a ssp4 of salt to #a loaf of cake4 #a tbsp4 of each vegetable1 chopped1 to #a qt4 of stock4 #a-a_/b tbsp4 of flour to #a qt4 of stock for thickening soup4 #a tbsp4 of flour to #a pt4 of stock for sauces4 #a tsp4 of salt to #a pt4 of stock for sauces4 #d tbsps4 7level7 cornstarch to #a pt4 of milk 7to mould74 #a tsp4 of salt to #b qts4 of flour for biscuits1 etc4 ,methods for ,flour ,mixtures4 ,,stirring4 ,stirring is simply blending two or more materials by moving the spoon round and round until smooth and of the proper consistency4 ,,beating4 ,beating is bringing the spoon up through the mixture with a quick movement so as to entangle as much air as possible4 ,,cutting ,,or ,,folding4 ,cutting or folding is adding the beaten white of egg to a mixture without breaking the air bubbles1 by lifting and turning the mixture over and over as in folding4 ,do not stir or beat4 99 99 99 99 99 ,,recipes4 99 99 99 99 99 ,,batters1 ,,biscuits ,,and ,,bread4 ,,popovers4 #b cups of flour4 #c eggs4 #b cups of milk4 #a_/b tsp4 salt4 ,beat the eggs 7without separating7 until very light1 then add the milk and salt2 pour this mixture on the flour 7slowly71 beating all the while4 ,beat until smooth and light1 about five minutes4 ,grease gem pans or small cups1 and bake in a moderately hot oven about thirty-five minutes4 ,they should increase to four times their original size4 7,this recipe may be divided for class work47 ,,pancakes4 #a pint of flour4 #a tbsp4 of melted butter4 #a pint of milk4 #b eggs4 #b tsps4 baking powder4 #a_/b tsp4 salt4 ,beat the whites and yolks of the eggs separately2 add the yolks to the milk1 then the melted butter2 salt4 ,sift the baking powder and flour together1 add slowly to the liquid1 stir until smooth4 ,lastly1 add the whites of the eggs4 ,these may be cooked in waffle irons or on a griddle4 ,,pancakes ,,with ,,buttermilk4 #a pint of buttermilk4 ,flour to make a medium batter4 #a_/b tsp4 salt4 #a_/b tsp4 soda4 ,crush the soda1 add it and the salt to the buttermilk1 add the flour gradually1 beat until the batter is smooth1 and bake on a hot griddle4 ,an egg may be added4 ,,cornmeal ,,griddle ,,cakes4 #a pint of ,indian meal4 #a cup of flour4 #a tsp4 salt4 #c eggs4 #d 7l47 tsps4 baking powder4 #a pint of milk4 ,put the meal into a bowl1 and pour over it just enough boiling water to scald it2 do not make it soft2 let stand until cool4 ,then add the milk2 beat the eggs until very light1 add them to the batter1 add the flour and salt in which the baking powder has been sifted4 ,mix well1 beat vigorously for a minute or two1 and bake on a hot griddle4 ,,bread ,,griddle ,,cakes4 #a pt4 of milk4 #a_/b tsp4 of salt4 #a_/b tsp4 of soda and #a tsp4 cream tartar4 #c 7l47 tsps4 baking powder4 #a_/b pt4 stale bread crumbs4 #b eggs4 ,flour to make a thin batter4 ,soak the bread in the milk for one hour1 then beat it smooth4 ,beat the eggs separately till very light1 add first the yolks1 then the flour and salt and baking powder4 ,beat again1 add the whites1 and bake quickly on a hot griddle4 ,,buckwheat ,,cakes4 #a pt4 boiling water4 #a_/b tsp4 salt4 #a_/b cup white flour4 #a ssp4 soda4 #a_/b cup corn or ,graham meal4 #a_/d yeast cake4 #a cup buckwheat flour4 ,pour the boiling water on the corn or ,graham meal1 add the salt1 and when lukewarm add the flour1 beat until smooth1 then add the yeast4 ,let it rise over night4 ,in the morning add the soda just before baking 7milk may be used instead of water74 ,a tablespoonful of molasses is sometimes added in order to make the cakes a darker brown4 ,,fritters4 ,beat two eggs together until light1 add to them #a cup of milk1 #a_/b tsp4 salt and sufficient flour to make a batter that will drop from the spoon4 ,beat until smooth4 ,have ready a deep pan of hot fat2 add #c 7l47 tsps4 of baking powder to the batter1 mix thoroughly and drop by spoonfuls into the hot fat4 ,when brown on one side turn and brown on the other2 take out with a skimmer and serve very hot4 ,do not pierce with a fork as it allows the steam to escape and makes the fritter heavy4 ,,gems--,,whole ,,wheat ,,or ,,graham ,,gems4 #b cups of whole wheat flour4 #a_/b tsp4 salt4 #a tbsp4 sugar4 #b eggs1 beaten separately4 #a cup milk4 #a cup water4 ,mix flour1 salt and sugar4 ,beat the eggs until light1 add the milk and water1 stir this into the dry mixture4 ,bake in hot gem pans for #cj minutes4 ,,corn ,,muffins4 #a cup cornmeal4 #a cup flour4 #a-a_/d cups milk4 #b tbsps4 butter4 #b tbsps4 sugar4 #a_/b tsp4 salt4 #b-a_/b tsps4 baking powder4 #a egg4 ,mix all the dry ingredients together4 ,melt the butter in a hot cup4 ,beat the egg till light4 ,add the milk to it and turn this mixture into the bowl containing the dry ingredients4 ,add the melted butter and beat vigorously and quickly4 ,pour into buttered muffin or gem pans1 and bake for one-half hour in a moderate oven4 ,,quick ,,muffins ,,or ,,gems4 #a pt4 of milk4 #a oz4 butter4 #c cups of flour4 #d tsps4 baking powder4 #a tsp4 salt4 #c eggs4 ,beat the eggs separately till light1 add the yolks to the milk1 then the flour1 which must be more or less1 according to the quality4 ,the batter must be thin and pour from the spoon4 ,now add the melted butter and salt2 give the whole a vigorous beating4 ,now add the baking powder and the well beaten whites1 stir till thoroughly mixed4 ,bake in muffin rings in a quick oven or on the griddle4 ,,tea ,,biscuit4 #a pt4 of flour4 #a cup milk4 #b-a_/b tsps4 baking powder4 #a_/b tsp4 salt4 #a tbsp4 lard or butter4 #a_/b tsp4 sugar4 ,mix thoroughly in a sieve the flour1 sugar1 salt and baking powder1 and rub through the sieve4 ,rub the butter or lard into this mixture4 ,now add the milk1 stirring quickly with a strong spoon4 ,sprinkle the board with flour1 turn out the dough upon it4 ,roll to the thickness of about #a_/b inch1 cut with a small cutter4 ,bake in a quick oven4 ,do not crowd the biscuit in the pan4 ,they should bake from #aj to #ae minutes4 7,all biscuit doughs should be mixed as soft as it is possible to handle4 ,sour milk may be used in this recipe by substituting soda for the baking powder47 ,,hot ,,corn ,,bread4 #a qt4 of cornmeal4 #a tsp4 of salt4 #a pt4 sour milk or buttermilk4 #a oz4 of butter4 #b eggs4 #a tsp4 of soda4 ,put the cornmeal in a large bowl and pour over it just enough boiling water to scald it through4 ,let it stand until cold1 then add the eggs well beaten1 the milk or buttermilk1 salt1 and butter 7melted72 beat thoroughly4 ,dissolve the soda in two tbsps4 of boiling water1 stir into the mixture1 turn quickly into a greased square1 shallow pan1 put into a hot oven and bake #dj minutes4 ,,shortcakes4 7,suitable for strawberries or any sweetened fruit47 #a pint flour4 #a cup sweet or sour milk4 #a_/d cup butter4 #b-a_/b tsps4 baking powder1 or #a_/b tsp4 soda and #a tsp4 cream tartar4 #a_/b tsp4 salt4 ,mix the salt1 soda1 cream tartar or baking powder with the flour1 sift2 rub in the butter until fine like meal4 ,add the liquid gradually1 mixing with a knife1 and use just enough to make it of a light spongy consistency4 ,turn the dough out on a well floured board1 pat lightly into a flat cake and roll gently till half inch thick4 ,bake either in a spider or pie plate in the oven2 split1 butter1 and spread with the fruit4 ,,doughnuts4 #a egg #a tbsp4 melted butter4 #a_/b tsp4 salt4 #a tsp4 cream tartar4 ,flour enough to make into a soft dough4 #a_/b cup sugar4 #a cup milk4 #a_/b tsp4 soda4 #a ssp4 cinnamon4 ,mix all the dry ingredients1 beat the egg until light1 add to this the milk1 sugar and melted butter4 ,pour into the flour1 mixing carefully into a soft dough4 ,have the board well floured4 ,roll only a large spoonful at a time4 ,cut into the desired shape and drop into hot fat4 ,the fat should be hot enough for the dough to rise to the top instantly4 99 99 99 99 99 ,,bread4 ,as bread is one of the most important articles of the daily diet1 it naturally follows that special attention should be given to a subject upon which the health of the family1 to a great extent1 depends4 ,a knowledge of the chemical changes and their effect 7see ,chap4 ,,vii7 must be understood before proficiency in bread-making can be attained4 ,the first element to consider is the yeast1 and the generating of carbonic acid gas1 so as to have the bread light1 tender1 and porous4 ,yeast is a plant or vegetable growth produced from grain which has commenced to bud or sprout1 and which forms the substance called diastase4 ,this substance has the power to convert starch into sugar4 7,see ,chap4 ,,vii for effect of yeast upon flour47 ,the temperature at which fermentation takes place1 and when to check it1 are important features of bread-making4 ,the liquid 7milk or water7 should be tepid when mixed1 as too great heat destroys the growth of the yeast4 ,the dough should rise in a temperature of #ge deg44 ,after fermentation has become active the temperature may be gradually lowered--as in setting bread over night--without injury4 ,avoid a cold draft or sudden change of temperature1 as it checks fermentation and affects the flavor4 ,never allow bread to rise until it settles1 or runs over the side of the bowl4 ,the usual rule is to let it rise until it is double in bulk1 both in the bowl and after it is put into the pans4 ,if it is not convenient to bake the bread when ready1 it may be kneaded again and kept in a cool place1 to prevent souring4 ,bread should be mixed in a stone or granite bowl4 ,the only necessary ingredients for bread are water1 flour1 salt1 and yeast4 ,sugar may be added to restore the natural sweetness of the flour which has been lost during fermentation1 but it is not necessary4 ,if milk is used1 and the bread well kneaded1 no other shortening is required2 but with water1 the addition of a little butter or dripping makes the bread more tender1 therefore it is more easily penetrated by the digestive fluids4 ,tough1 leathery bread is not easily digested1 no matter how light it may be4 ,as already stated1 by the action of heat the ferment is killed1 the starch-grains ruptured1 the gas carried off1 and the crust formed4 ,in order that bread may be thoroughly cooked1 and plenty of crust formed1 each loaf should be baked in a pan about #d inches deep1 #d to #f inches wide1 and from #h to #ab inches long4 ,smaller loaves are even more desirable4 ,it is very difficult to bake a large loaf so as to insure the escape of all the carbonic acid gas1 and to cook the starch sufficiently without injuring the crust1 besides entailing an unnecessary waste of fuel4 ,the custom of baking several loaves together in one large pan is contrary to all scientific rules of bread-making4 ,the oven should be hot enough to brown a spoonful of flour in five minutes1 for bread4 ,the dough should rise during the first fifteen minutes1 then begin to brown2 keep the heat steady for the next fifteen or twenty minutes1 then decrease it4 ,if the oven is too hot a hard crust will form and prevent the dough from rising1 which will not only cause the bread to be heavy1 but will prevent the gas from escaping4 ,if1 on the other hand1 the oven is not hot enough1 the bread will go on rising until it becomes sour4 ,a loaf1 the size already mentioned1 should take from fifty-five to sixty minutes to bake1 and should give a hollow sound1 if tapped1 when removed from the oven4 ,better take too long than not long enough1 as doughy bread is most objectionable and unwholesome4 ,if the crust is beginning to burn1 cover the loaf with brown paper1 and reduce the heat1 but have a brown crust1 not a whity-brown1 which is usually hard and without flavor4 ,upon removing the loaves from the pans1 place them on a rack1 where the air may circulate freely4 ,never leave warm bread on a pine table1 or where it will absorb odors4 ,,bread ,,made ,,with ,,water4 #b quarts flour4 #a tbsp4 sugar4 #a pint lukewarm water4 #a tsp4 salt4 #a tbsp4 butter1 dripping or lard4 #a_/b cake compressed yeast1 dissolved in #a_/b cup water4 7,this recipe is for ,manitoba flour4 ,a little more fine flour would be necessary47 ,sift the flour4 ,put the salt1 sugar and butter into a large bowl1 pour on the warm water1 stir until they are dissolved4 ,add the flour gradually until it forms a thin batter1 then add the yeast2 beat vigorously for at least five minutes4 ,add more flour until the dough is stiff enough to knead4 ,turn out on the board and knead for half hour4 ,cover and let rise until double its bulk4 ,form into separate loaves1 put into the pans1 cover1 and let rise again till double its bulk4 ,bake in a hot oven about an hour4 7,milk or half milk may be substituted in this recipe47 ,,bread 7,,with ,a ,,sponge74 #a tbsp4 butter4 #a tbsp4 sugar4 #a_/b cup yeast or #a_/b yeast cake4 #a tsp4 salt4 #a pt4 water4 ,about #b qts4 flour4 ,put the butter1 sugar and salt in the mixing bowl1 add #a_/d cup boiling water to dissolve them2 then add enough lukewarm water to make a pint1 #c cups of flour1 then the yeast 7if the cake is used dissolve in #a_/d cup tepid water74 ,give it a vigorous beating1 cover1 and let it rise over night4 ,in the morning add flour to make it stiff enough to knead4 ,knead for #a_/b hour4 ,cover closely1 let it rise till it doubles its bulk2 shape into loaves2 let it rise again in the pans2 bake as directed in previous recipe4 ,,whole ,,wheat ,,or ,,graham ,,bread4 #a pt4 milk1 scalded and cooled4 #a tsp4 salt4 #b cups white flour4 #b tbsps4 sugar4 #e or #f cups whole wheat flour4 #a_/b yeast cake or #a_/b cup yeast4 ,mix in the same order as given in previous recipes4 ,whole wheat flour makes a softer dough1 consequently does not require so much kneading1 otherwise it should be treated the same as other bread1 allowing it a little longer time for baking2 if too moist1 a cupful of white flour may be added4 ,,yeast4 ,steep #a_/b cup of loose hops in #a quart of boiling water1 in a granite kettle1 #e minutes4 ,mix #a cup of flour1 #a_/d of a cup sugar and #a tbsp4 salt4 ,strain the hop liquor and pour it boiling into the flour mixture4 ,boil #a minute1 or till thick4 ,when cooled add #a cup of yeast4 ,cover and set in a warm place until foamy1 which will be in #d or #e hours4 ,pour into stone jars1 which should be not more than half full1 and keep in a cool place4 7,three boiled potatoes may be mashed smoothly and added to this yeast if desired47 99 99 99 99 99 ,,sauces ,,and ,,milk ,,soups4 ,,white ,,sauce4 7,for ,vegetables1 ,eggs1 etc47 #a pt4 milk4 #d 7l47 tbsps4 flour4 #a_/b ssp4 white pepper4 #b tbsps4 butter4 #a_/b tsp4 salt4 ,heat the milk over hot water4 ,put the butter in a granite saucepan and stir till it melts1 being careful not to brown4 ,add the dry flour1 and stir quickly till well mixed4 ,add the milk gradually1 stirring carefully 7especially from the sides7 until perfectly smooth4 ,let it boil until it thickens1 then add salt and pepper4 ,in using this sauce for creamed oysters1 add #a_/b tsp4 of celery salt1 a few grains of cayenne pepper1 and a tsp4 of lemon juice4 ,,drawn ,,butter ,,sauce4 #a pt4 hot water or stock4 #a_/b cup butter4 #a_/b ssp4 pepper4 #d 7l47 tbsps4 flour4 #a_/b tsp4 salt4 ,put the butter in the saucepan2 when melted add the dry flour1 and mix well4 ,add the hot water or stock a little at a time1 and stir rapidly till it thickens2 when smooth add the salt and pepper4 ,be careful to have all sauces free from lumps4 7,hard boiled eggs may be added to this sauce for baked or boiled fish4 ,two tbsps4 of chopped parsley may be added if parsley sauce is desired47 ,,brown ,,sauce4 #a pt4 hot stock4 #b tbsps4 butter4 #a_/b tsp4 salt4 #a tbsp4 lemon juice4 #b tbsps4 minced onions4 #d tbsps4 flour4 #a_/b ssp4 pepper4 ,caramel enough to color4 ,mince the onion and fry it in the butter #e minutes4 ,be careful not to burn it4 ,when the butter is browned add the dry flour1 and stir well4 ,add the hot stock a little at a time2 stir rapidly until it thickens and is perfectly smooth4 ,add the salt and pepper4 ,simmer #e minutes1 and strain to remove the onion4 ,,caramel ,,for ,,coloring ,,soups ,,and ,,sauces4 ,melt #a cup of sugar with #a tbsp4 of water in a frying-pan4 ,stir until it becomes of a dark brown color4 ,add #a cup of boiling water1 simmer #aj minutes1 and bottle when cool4 ,this coloring is useful for many purposes1 and is more wholesome than browned butter4 ,,mock ,,bisque ,,soup4 #a pt4 stewed tomatoes4 #b tbsps4 flour4 #a_/b tsp4 soda4 #a tsp4 salt4 #a pt4 milk4 #b tbsps4 butter4 #a_/d tsp4 pepper4 ,reserve #a_/b cup of the milk1 put the remainder on to cook in a stew-pan4 ,mix the flour with the cold milk1 and stir into the boiling milk4 ,cook for #aj minutes1 then add the salt1 pepper and butter4 ,stir the soda into the hot tomatoes and stir #a_/b minute1 then rub through a strainer4 ,add the strained tomatoes to the thickened milk1 and serve at once4 ,,potato ,,soup4 #d potatoes1 medium size4 #b tbsps4 minced celery4 #b tbsps4 of flour4 #a_/d tsp4 of pepper4 #a_/b tsp4 minced parsley4 #a-a_/b pints of milk4 #d tbsps4 minced onions4 #a tsp4 of salt4 #a tbsp4 of butter4 ,pare the potatoes1 place on the fire in enough boiling water to cover1 and cook for #cj minutes4 ,reserve #a_/b cup milk1 put the remainder in the double boiler with the onion and celery and place on the fire4 ,mix the cold milk with the flour and stir into the boiling milk4 ,when the potatoes are cooked pour off the water1 mash them until fine and light4 ,gradually beat into them the milk2 now add salt1 pepper and butter1 and rub the soup through a sieve4 ,return to the fire and add the minced parsley2 simmer for #e minutes and serve immediately4 7,the parsley may be omitted and celery salt substituted for the minced celery47 ,,celery ,,soup4 #a head celery4 #a pint milk4 #a tbsp4 butter4 #a_/b tsp4 salt4 #a pint water4 #a tbsp4 chopped onion4 #b tbsps4 flour4 #a_/b ssp4 pepper4 ,wash and scrape the celery1 cut into #a_/b inch pieces1 put it into the pint of boiling salted water and cook until very soft4 ,mash in the water in which it was boiled4 ,cook the onion with the milk in a double boiler #aj minutes and add it to the celery4 ,rub all through a strainer and put on to boil again4 ,melt the butter in a saucepan1 stir in the flour and cook until smooth1 but not brown1 then stir it into the boiling soup4 ,add the salt and pepper2 simmer #e minutes and strain into the tureen4 ,serve very hot4 99 99 99 99 99 ,,eggs4 ,while eggs are nutritious and valuable as food they should not be used too freely1 as they are a highly concentrated form of food4 ,the albumen 7white7 of egg is one of the most valuable tissue builders4 ,much depends upon the manner in which they are cooked4 ,eggs fried in fat or hard boiled are very indigestible4 ,do not use an egg until it has been laid some hours1 as the white does not become thick till then and cannot be beaten stiff4 ,eggs should be kept in a cool dark place1 and handled carefully in order to avoid mixing the white and yolk1 which causes the egg to spoil quickly4 ,,boiled ,,eggs4 ,have the water boiling in a saucepan4 ,put in the eggs and move to the back of the stove where the water will keep hot1 about #age or #ahj ,f41 for from #h to #aj minutes4 ,if the back of the stove is too hot1 move to the hearth4 ,the white should be of a soft1 jelly-like consistency1 the yolks soft but not liquid4 ,an egg to be cooked soft should never be cooked in boiling water4 ,,hard ,,boiled ,,eggs4 ,cook eggs for #bj minutes in water just below the boiling point4 ,the yolk of an egg cooked #aj minutes is tough and indigestible2 #bj minutes will make it dry and mealy1 when it is more easily penetrated by the gastric fluid4 ,,poached ,,eggs4 ,have a clean1 shallow pan nearly full of salted and boiling water4 ,remove the scum and let the water just simmer4 ,break each egg carefully into a saucer and slip it gently into the water4 ,dip the water over it with the end of the spoon1 and when a film has formed over the yolk and the white is like a soft jelly1 take up with a skimmer and place on a piece of neatly trimmed toast4 ,this is the most wholesome way of cooking eggs for serving with ham or bacon4 ,,omelet4 ,beat the yolks of two eggs1 add two tbsps4 of milk1 #a ssp4 of salt and #a_/d of a ssp4 of pepper4 ,beat the whites till stiff and dry4 ,cut and fold them into the yolks till just covered4 ,have a clean1 smooth omelet pan 7or spider74 ,when hot1 rub well with a teaspoonful of butter2 see that the butter is all over the pan1 turn in the omelet and spread evenly on the pan4 ,cook until slightly browned underneath1 being careful not to let it burn2 set in a hot oven until dry on top4 ,when dry throughout1 run a knife round the edge1 tip the pan to one side1 fold the omelet and turn out on a hot platter4 ,this may be made by beating the whites and yolks together for a plain omelet4 ,a little chopped parsley1 a little fine grated onion1 a tbsp4 or two of chopped ham1 veal or chicken may be spread on the omelet before folding4 ,,cup ,,custards4 #a pt4 of milk4 #a_/d cup of sugar4 #b eggs4 #a_/b ssp4 grated nutmeg4 ,beat the eggs until light1 then add the sugar2 beat again1 add the milk and nutmeg1 stir until the sugar is dissolved4 ,pour into custard cups1 stand the cups in a pan of boiling water and then put the pan in the oven4 ,bake until the custards are set1 or until a knife may be slipped into the centre without anything adhering to it4 ,when done1 take them out of the water and stand away to cool4 7,this custard may be poured into a baking dish and baked in a quick oven until firm in the centre47 ,,boiled ,,custard4 #a pt4 of milk4 #b tbsps4 sugar4 #b eggs4 #a_/b tsp4 vanilla4 ,put the milk on in the double boiler1 beat the sugar and yolks of eggs together until light1 then stir them into the boiling milk2 stir until it begins to thicken1 then take it from the fire2 add the vanilla and stand aside to cool4 ,when cool1 pour into a glass dish4 ,beat the whites until stiff1 add three tbsps4 of powdered sugar gradually4 ,heap them on a dinner plate and stand in the oven a moment until slightly brown1 then loosen from the plate1 slip off gently on top of the custard2 serve very cold4 99 99 99 99 99 ,,fruit4 ,if people would only realize the value of fruit in its natural state1 much of the time devoted to the preparation of pies1 puddings1 etc41 would be saved4 ,all uncooked fruit should be thoroughly ripe and served fresh and cold4 ,sometimes fruit is more easily digested when the woody fibre has been softened by cooking than when in its natural state1 therefore a few simple recipes for cooking fruit are given4 ,,applesauce4 ,pare1 core and quarter #f or #h tart apples4 ,make a syrup with #a_/b cup of sugar1 #a_/b cup of water1 and a little grated lemon peel4 ,when boiling1 add the apples and cook carefully till they are just tender1 but not broken4 ,remove them carefully1 boil the syrup down a little and pour it over the apples4 7,for serving with roast goose1 etc41 cook the apples in a little water1 mash until smooth1 add sugar to taste47 ,,coddled ,,apples4 ,pare tart apples of uniform size2 remove the cores without breaking the apples4 ,stand them in the bottom of a granite kettle1 sprinkle thickly with sugar1 cover the bottom of the kettle with boiling water1 cover closely and allow the apples to steam on the back part of the stove till tender4 ,lift carefully without breaking1 pour the syrup over them and stand away to cool 7delicious served with whipped cream74 ,,stewed ,,prunes4 ,wash carefully and soak in water an hour before cooking1 put them into a porcelain or granite kettle1 cover with boiling water and let them simmer until tender4 ,add a tbsp4 of sugar for each pint of prunes1 and boil a few moments longer4 ,,cranberries4 ,put #a pint of cranberries in a granite saucepan1 #a cup of sugar1 #a cup of water4 ,after they begin to boil cook #aj minutes1 closely covered4 7,this may be pressed through a sieve while hot1 removing the skins1 if desired for a mould47 ,,stewed ,,rhubarb4 ,wash the rhubarb 7if young and tender it will not be necessary to remove the skin71 cut into pieces about #a inch long4 ,to every lb4 of rhubarb allow #a lb4 of sugar4 ,put the rhubarb into a porcelain or granite kettle1 cover with the sugar1 and stand on the back part of the fire until the sugar melts4 ,move forward1 let simmer for a few minutes without stirring1 turn it out carefully to cool4 ,,baked ,,pears4 ,take large1 sweet pears1 wipe them but do not remove the stems4 ,stand them in an earthen baking dish1 pour around them a cup of boiling water1 add #b tbsps4 sugar1 cover with another dish and bake slowly until the pears are tender1 basting occasionally with the liquor4 ,when done1 stand away to cool in the dish in which they were baked4 ,when cold put them into a glass dish1 pour the liquor over them and serve4 ,,baked ,,apples4 ,pare and core1 without breaking1 tart apples4 ,put them into a shallow earthen dish1 fill the cavities with sugar1 add water to cover the bottom of the dish4 ,bake in a quick oven till soft1 basting often with the syrup4 7,quinces may be baked in the same way47 99 99 99 99 99 ,,vegetables4 ,vegetables should be used very freely1 as they contain saline substances which counteract the effect of too much meat1 and are the chief source of mineral supply for the body4 ,in cooking vegetables1 a common rule is to add salt1 while cooking1 to all classes growing above ground 7including onions71 and to omit salt in the cooking of vegetables growing underground4 ,in cooking vegetables care must be taken to preserve the flavor1 and to prevent the waste of mineral matter4 ,,cabbage4 ,cut a small head of cabbage in quarters1 soak in cold water #a hour1 drain and shake dry4 ,remove the stalk1 or hard part1 and chop the remainder rather fine4 ,put it into a stew-pan with enough boiling water to cover1 and boil #bj minutes4 ,drain in a colander4 ,turn into a hot dish1 and pour over it cream sauce or a little melted butter1 pepper and salt4 ,,cauliflower4 ,pick off the outside leaves1 soak in cold salted water1 top downwards1 for #a hour4 ,tie it round with a piece of twine to prevent breaking4 ,cook in boiling salted water until tender1 remove the string1 turn into a hot dish with the top up1 cover with cream sauce or drawn butter sauce4 7,when cold1 it may be picked to pieces and served in a salad47 ,,celery4 ,scrape clean and cut the stalks into #b-;inch pieces3 cook in salted water until tender1 drain and cover with a white sauce4 ,the sauce should be made with the water in which the celery has been stewed4 ,,boiled ,,beets4 ,wash1 but do not cut them1 as that injures the color4 ,cook in boiling water until tender4 ,when cooked put them into a pan of cold water and rub off the skins4 ,they may be cut in slices and served hot with pepper1 butter and salt1 or sliced1 covered with vinegar1 and served cold4 ,they may be cut into dice and served as a salad1 either alone or mixed with potatoes and other vegetables4 ,,beans 7,,dried74 ,lima beans should be soaked in warm water over night4 ,in the morning drain off this water and cover with fresh warm water4 ,two hours before needed drain1 cover with boiling water and boil #cj minutes2 drain again1 cover with fresh boiling water1 and boil until tender4 ,add a teaspoonful of salt while they are boiling4 ,when cooked drain them1 add a little butter1 pepper and salt1 or a cream sauce4 ,,asparagus4 ,wash the asparagus well in cold water1 reject the tough parts1 tie in a bunch or cut into pieces #a inch long4 ,put it in a kettle1 cover with boiling water1 and boil until tender4 ,put it in a colander to drain4 ,serve with melted butter1 pepper and salt1 or with a cream or drawn butter sauce4 ,,onions4 ,scald in boiling water1 then remove the skins4 ,put them in boiling salted water2 when they have boiled #aj minutes1 change the water4 ,boil until tender but not until broken4 ,drain and serve with either cream sauce or butter1 pepper and salt4 ,,potatoes4 ,wash and scrub with a brush4 ,if old1 soak in cold water after paring4 ,put them in boiling water1 when about half cooked add a tbsp4 of salt4 ,cook until soft but not broken4 ,drain carefully4 ,expose the potatoes for a minute to a current of air1 then cover and place on the back of the stove to keep hot1 allowing the steam to escape4 ,,rice ,,potatoes4 ,press the cooked potatoes through a coarse strainer into the dish in which they are to be served4 ,,mashed ,,potatoes4 ,to #a pint of hot boiled potatoes1 add #a tbsp4 butter1 #a_/b tsp4 of salt1 #a_/b ssp4 of white pepper and hot milk or cream to moisten4 ,mash in the kettle in which they were boiled1 beat with a fork until they are light and creamy4 ,turn lightly into a dish4 ,,potato ,,puffs4 ,prepare as for mashed potatoes1 adding a little chopped parsley or celery salt if the flavor is liked4 ,beat #b eggs1 yolks and whites separately4 ,stir the beaten whites in carefully1 shape into smooth balls or cones1 brush lightly with the beaten yolks1 and bake in a moderately hot oven until brown4 ,,creamed ,,potatoes4 ,cut cold boiled potatoes into thin slices4 ,put them in a shallow pan1 cover with milk and cook until the potatoes have absorbed nearly all the milk4 ,to #a pint of potatoes1 add #a tbsp4 of butter1 #a_/b tsp4 of salt1 #a_/b ssp4 of pepper and a little chopped parsley or onion4 ,,baked ,,potatoes4 ,select smooth potatoes of uniform size1 wash and scrub well4 ,bake in a hot oven about #de minutes or until soft4 ,break the skin or puncture with a fork to let the steam escape and serve at once4 ,this is the most wholesome method of cooking potatoes1 as the mineral matter is retained4 ,,fried ,,potatoes4 ,pare1 wash and cut into slices or quarters4 ,soak in cold salted water1 drain and dry between towels4 ,have sufficient fat in a kettle to more than cover the potatoes4 ,when it is very hot drop the potatoes in1 a few at a time1 so as not to reduce the heat of the fat too quickly4 ,when brown1 which should be in about #d or #e minutes for quarters and about #b minutes if sliced1 drain and sprinkle with salt4 ,,tomatoes 7,,raw74 ,scald and peel sometime before using1 place on ice1 and serve with salt1 sugar and vinegar1 or with a salad dressing4 ,,scalloped ,,tomatoes4 ,scald and peel as many tomatoes as required4 ,butter a deep dish and sprinkle with fine bread or cracker crumbs1 then a layer of sliced tomato1 over this sprinkle a little salt1 pepper and sugar2 then add a layer of bread crumbs1 another of tomatoes1 sprinkle again with salt1 pepper and sugar3 put bread crumbs on the top1 moisten with a little melted butter1 and bake until brown4 ,,stewed ,,tomatoes4 ,pour boiling water over the tomatoes1 remove the skins and the hard green stem1 cut into quarters or slices and stew in a granite kettle until the pulp is soft1 add salt1 pepper1 butter and a little sugar if desired4 ,if too thin the tomato may be thickened with crumbs or cornstarch wet in a little cold water4 ,,spinach4 ,pick over carefully1 discarding all decayed leaves4 ,wash thoroughly1 then place in a pan of cold water1 let stand for a few minutes4 ,drain and put in a large kettle with just enough water to keep it from burning4 ,cook very slowly until tender4 ,drain and chop fine1 add #a tbsp4 of butter1 a tsp4 of salt1 a ssp4 of pepper4 ,it may be served on toast 7hot7 or garnished with hard boiled eggs4 ,,carrots ,,and ,,turnips4 ,carrots as a vegetable for the table are more palatable when young and tender4 ,they should be washed and scraped1 boiled until tender1 and served with butter1 pepper and salt or a white sauce4 ,turnips contain little nutriment2 having no starch1 they are very suitable for eating with potatoes4 ,they require more salt than any other vegetable1 and should be served with fat meat1 corned beef1 roast pork or mutton4 ,turnips should be washed1 pared1 cut into slices or strips1 boiled until tender4 ,drain1 mash and season with pepper and salt4 ,,peas 7,,green74 ,wash the pods1 which should be green1 crisp and plump1 before shelling1 then the peas will not require washing4 ,put the peas into a strainer or colander and shake out all the fine particles4 ,boil until tender4 ,when nearly done add the salt4 ,use little water in cooking1 when they may be served without draining2 season with a little butter1 pepper and salt4 ,if drained1 serve either dry with butter1 pepper and salt1 or with a white sauce4 ,,green ,,sweet ,,corn4 ,remove the husk and silky fibre1 cover with boiling water 7the flavor is improved by adding a few of the clean inner husks7 and cook1 if young and tender1 from #aj to #ae minutes4 ,try a kernel and take up the corn as soon as the milk has thickened and the raw taste is destroyed4 99 99 99 99 99 ,,salads4 ,,french ,,dressing4 #c tbsps4 of olive oil4 #a_/d tsp4 of salt4 #a tbsp4 vinegar4 #a_/b ssp4 of pepper or speck of cayenne4 ,mix these ingredients together and serve4 ,this makes a particularly good dressing for lettuce or vegetable salads4 ,,salad ,,dressing4 #a_/b cup vinegar4 #a tbsp4 sugar4 #a_/b tsp4 salt4 #a_/b cup cream4 #b eggs4 #a_/b tsp4 mustard4 ,a speck of cayenne pepper4 ,beat the eggs well1 mix the sugar1 salt1 mustard and pepper together1 add to the beaten eggs1 then add the vinegar4 ,place the saucepan on the range in a pan of boiling water4 ,stir constantly until the dressing becomes thick and light4 ,take from the fire and turn into a cold bowl at once to prevent curdling4 ,beat the cream to a thick froth and stir it into the cold dressing4 7,when cream is not available use the same quantity of milk1 previously thickened to the consistency of cream with a little cornstarch1 add a tsp4 of butter2 when cold1 add to the dressing47 ,,mayonnaise ,,dressing4 #a_/b pt4 of olive oil4 #a tsp4 mustard4 #a_/b tsp4 salt4 ,yolks of #b uncooked eggs4 #a tbsp4 lemon juice4 #a tbsp4 vinegar4 #a_/b tsp4 sugar4 ,a speck of cayenne4 ,put the yolks of the eggs into a cold bowl1 stir in the dry ingredients1 beat well1 using a silver or small wooden spoon4 ,then add the oil1 drop by drop4 ,when the mixture gets so thick that it is difficult to stir1 add a few drops of the vinegar to thin it4 ,continue stirring in the oil and vinegar alternately until all are used1 when it should be very thick2 add the lemon juice last and beat for a few minutes longer2 a cupful of whipped cream may be stirred into this dressing before using4 7,the following rules must be observed in order to insure success3 7#a7 to beat the yolks and dry ingredients until thick2 7#b7 to add the oil only in drops at first2 7#c7 always beat or stir in one direction1 reversing the motion is apt to curdle the dressing47 ,,lettuce ,,salad4 ,choose crisp1 fresh lettuce1 wash clean1 let it remain for a little time in cold or ice water1 drain thoroughly1 break or tear the leaves into convenient pieces1 dress with a ,french or cooked dressing2 serve at once1 cold4 ,,potato ,,salad4 #a pt4 cold boiled potatoes4 #a_/b tsp4 salt4 #a_/b cup cooked dressing4 ,or the ,french dressing1 as given4 #a tsp4 finely chopped onion4 #a sp4 pepper4 ,cut the potatoes into pieces about the size of dice1 mix the seasonings with the potatoes1 turn into a dish in alternate layers of potatoes and dressing1 having a little dressing on top4 ,garnish with parsley1 and allow to stand at least an hour in a cold place before serving1 so that the potatoes may absorb the seasoning4 7,cold boiled beets cut into cubes may be added in alternate layers with the potatoes in this recipe1 using a little more dressing47 ,,tomato ,,salad4 ,peel the tomatoes 7without scalding7 and put them on ice until very cold1 have crisp leaves of lettuce which have been washed and dried4 ,when ready to serve1 cut the tomatoes in halves1 place one-half on a leaf of lettuce 7the curly leaves being the best71 on this put a tbsp4 of mayonnaise or cooked dressing1 and serve immediately4 ,,cabbage ,,salad4 ,cabbage or celery may be used as a salad by cutting rather fine1 allowing it to get cold and crisp1 and serving with a cooked or ,french dressing4 ,indeed almost any vegetable may be used for a salad4 ,string beans1 asparagus1 cauliflower1 which have been cooked1 are suitable for salad1 either alone or in combination with nasturtium1 cress1 hard boiled eggs1 etc4 ,,chicken ,,salad4 ,one pint each of cold boiled or roasted chicken and celery4 ,cut the chicken into #a_/d-;inch dice1 scrape1 wash and cut the celery into dice1 put the celery in a napkin and lay on the ice for #aj or #ab minutes2 season the chicken with vinegar1 salt1 pepper and oil 7or the ,french dressing-oil may be omitted if the flavor is not agreeable1 substituting cream or melted butter74 ,add the celery to the seasoned chicken1 add half the dressing 7using either a cooked or mayonnaise71 heap in a dish1 add the remainder of the dressing1 garnish with the tiny bleached celery leaves or small curly lettuce leaves4 7,a few capers and a hard boiled egg may be used as a garnish if desired47 ,in summer the chicken may be served on a tender lettuce leaf1 adding a spoonful of dressing1 and serving very cold4 ,,fruit ,,salad4 #d oranges4 #a cup water4 #a_/d package gelatine4 #d bananas4 ,juice of #b lemons4 #a-a_/b cup sugar4 ,dissolve the gelatine in the water1 add the sugar and lemon juice1 strain and pour over the oranges and bananas1 which have been peeled and sliced and placed in alternate layers in a mould4 ,set away to cool4 ,when needed1 turn out and serve4 ,garnish with ,malaga grapes1 cherries1 currants1 or any suitable fruit4 99 99 99 99 99 ,,cereals4 ,all cereals require thorough cooking1 because of the starch in them1 also to soften the woody fibre4 ,no matter what the cereal product may be1 it should be cooked not less than three-quarters of an hour1 and better if cooked longer4 ,,oatmeal ,,porridge4 #a pt4 of boiling water4 #a_/b cup of oatmeal4 #a_/b tsp4 salt4 ,be sure to have the water boiling4 ,sprinkle in the oatmeal slowly1 stirring all the time4 ,add the salt1 and move back or set in a vessel of boiling water where it will cook gently for #a hour4 ,do not stir the porridge after the first #e minutes4 ,all porridge 7or mush7 is made on the same principle4 ,,cracked ,,wheat ,should be cooked at least #d or #e hours4 ,,cornmeal ,should be cooked an hour or more4 ,,rice4 ,wash #a cup of rice4 ,have #b quarts of water1 with #a tbsp4 salt1 boiling rapidly4 ,sprinkle in the rice gradually1 when you have it all in cover the kettle and boil #bj minutes4 ,if too thick add a little boiling water4 ,test the grains1 and the moment they are soft1 and before the starch begins to cloud the water1 pour into a colander to drain4 ,stand it in the oven a few minutes to dry1 leaving the door open4 ,turn carefully into a heated dish and serve without a cover4 7,do not stir the rice while cooking47 ,,rice ,,croquettes4 #a pint of milk4 #d 7l47 tbsps4 of sugar4 #a_/b cup raisins4 #a_/b cup of rice4 #a_/b tsp4 vanilla4 ,yolks of two eggs4 ,wash the rice and put it into the boiling milk in a double boiler4 ,cook until very thick2 add the yolks of the eggs and the sugar1 beat thoroughly4 ,take from the fire1 add the vanilla and the fruit1 which has been well floured4 ,turn out on a dish to cool1 when cold form in pyramids or cylinders2 dip first in beaten egg1 then in fine bread crumbs and fry in deep1 boiling fat4 ,put a little jelly on the top of each croquette1 dust the whole with powdered sugar1 and serve with vanilla sauce or cream and sugar4 ,,baked ,,rice4 ,wash #a_/b cup of rice1 turn into a buttered pudding dish1 add #b tbsps4 sugar1 grate #a_/d of a small nutmeg1 add #a qt4 of milk1 bake slowly for at least #a-a_/b hour4 ,,farina4 #a pint of milk4 #c level tbsps4 of farina4 ,put the milk in the double boiler1 when the milk boils add the salt1 then sprinkle in the farina1 stirring all the while2 beat the mixture well and cook for #cj minutes4 ,serve with cream and sugar4 7,this may be made into a pudding by adding an egg1 #b tbsps4 sugar1 #a_/b tsp4 vanilla1 baking in the oven until brown47 99 99 99 99 99 ,,macaroni4 ,macaroni is quite as valuable as bread for food1 and should be used very freely4 ,,boiled ,,macaroni4 ,break the macaroni in pieces about #b inches long4 ,have boiling water1 add a tsp4 of salt2 throw in the macaroni and boil rapidly #cj minutes1 put it into a colander to drain1 return to the kettle1 rub a tbsp4 of butter and flour together until smooth1 add either milk or water until the sauce is as thick as rich cream4 ,cook it a few minutes before pouring over the macaroni1 and serve 7add salt to taste74 ,,macaroni ,,with ,,tomato ,,sauce4 #a_/d lb4 macaroni4 #a tbsp4 butter4 ,salt and pepper to taste4 #a tbsp4 flour4 #a cup stewed tomatoes4 ,hold the long sticks of macaroni in the hand2 put the end into boiling salted water1 as it softens bend and coil in the water without breaking4 ,boil rapidly #bj minutes4 ,when done put it in a colander to drain4 ,put the butter in a saucepan to melt1 add to it the flour1 mix until smooth1 then add the tomatoes 7which have been strained71 stir carefully until it boils4 ,pour over the hot macaroni and serve at once4 ,,macaroni ,,and ,,cheese4 #a_/d lb4 of macaroni4 #a_/d lb4 grated cheese4 ,salt and white pepper to taste4 #a_/b pt4 milk4 #a tsp4 butter4 ,break the macaroni in pieces about #c inches long4 ,put it into plenty of boiling water4 ,add #a tsp4 salt and boil rapidly #be minutes2 drain1 throw into cold water to blanch for #aj minutes4 ,put the milk into the double boiler1 add to it the butter1 then the macaroni which has been drained1 and cheese2 stir until heated1 add the salt and pepper1 and serve4 7,the macaroni may be placed in a baking dish in alternate layers with the cheese1 sprinkling each layer with pepper and salt1 pouring the milk over the top1 cutting the butter in small bits distributed over the top1 and bake until brown in a moderately quick oven47 99 99 99 99 99 ,,cheese4 ,,cheese ,,souffle4 #a_/d lb4 of cheese4 #a ssp4 of soda4 ,a speck of cayenne4 #b tbsps4 flour4 #a_/b cup of milk4 #a tsp4 mustard4 #b eggs4 #b tbsps4 butter4 ,put the butter in a saucepan1 when melted stir in the flour1 add the milk slowly1 then the salt1 mustard and cayenne1 which have been mixed together4 ,add the yolks of the eggs which have been well beaten1 then the grated cheese2 stir all together1 lift from the fire and set away to cool4 ,when cold1 add the stiff beaten whites1 turn into a buttered dish and bake #be or #cj minutes4 ,serve immediately4 ,,welsh ,,rarebit4 #a_/d lb4 cheese4 #a tsp4 mustard4 ,a speck of cayenne4 #a tsp4 butter4 #a_/d cup cream or milk4 #a_/b tsp4 salt4 #a egg4 ,grate the cheese1 put it with the milk in the double boiler4 ,while this is heating1 make some toast4 ,mix the mustard1 salt and pepper1 add the egg and beat well4 ,when the cheese has melted1 stir in the egg and butter1 and cook about two minutes1 or until it thickens a little1 but do not let it curdle4 ,pour it over the hot toast and serve at once4 99 99 99 99 99 ,,beverages4 ,,tea4 ,in making tea1 the following rules should be observed4 ,the water should be freshly boiled4 ,the teapot1 which should be of earthen or china 7never of tin71 should be scalded and heated before putting in the tea4 ,pour on the boiling water and cover closely1 and let stand for #c or #d minutes before using4 ,never1 under any circumstances1 allow tea to boil4 ,the usual proportion is a small teaspoonful of tea to #a cup of boiling water1 but this is too strong for general use4 ,,coffee4 ,coffee may be made in various ways2 by filtering1 clarifying with an egg1 or made with cold water4 ,a common rule for making coffee is as follows3 #a heaping tbsp4 ground coffee to #b cups of freshly boiling water1 #a egg shell4 ,scald the coffee-pot1 put in the coffee and the egg shell1 add the boiling water1 cover and boil just #c minutes4 ,before serving1 add a tbsp4 of cold water2 let stand for a few minutes before using4 ,,coffee ,,made ,,with ,,an ,,egg4 #a egg is sufficient to clear #a cup of ground coffee2 if a smaller quantity be desired1 half the egg may be used4 ,add #a_/b cup cold water to the portion of egg to be used1 and #a_/b cup of ground coffee4 ,beat well1 put it in the coffee-pot1 add #a qt4 of boiling water1 and boil #c minutes4 ,move back where it will keep hot1 but not boil1 for #aj minutes4 ,pour out a little and pour it back again to clear the spout before serving4 ,,cocoa4 #a pt4 of milk4 #c tbsps4 of water4 #b 7l47 tsps4 of cocoa4 ,put the milk in the double boiler and set on the fire1 mix the cocoa to a smooth paste with the cold water4 ,when the milk boils1 add the cocoa and boil for #a minute4 ,serve very hot4 ,if more water and less milk be used1 allow a little more cocoa4 99 99 99 99 99 ,,soups4 ,soups may be divided into two classes1 soup made with stock1 and with milk4 ,as soup should form part of the regular daily diet1 and may be made from the cheaper materials1 it is absolutely necessary that every housekeeper should understand the art of making it properly4 ,in the first place it is well to know what may be used in the process of soup making4 ,the first and most important step is to prepare the stock4 ,for this purpose have a large earthen bowl or catch all1 as some teachers call it4 ,into this put all the bones1 trimmings1 bits of steak or chop and gravy which has been left over4 ,keep in a cold place4 ,when needed1 cover with cold water and simmer #d or #e hours2 strain and set away to cool4 ,when cold1 remove the fat which will have formed a solid coating on the top4 ,the stock is now ready for use4 ,by saving the remains of vegetables cooked for the table1 the outer stocks of celery1 a hard boiled egg1 etc41 a very palatable and nutritious soup may be made at a trifling cost4 ,in families where large quantities of meat are used1 there should be sufficient material without buying meat for soup4 ,it is not necessary to have all the ingredients mentioned in some recipes in order to secure satisfactory results4 ,it will1 however1 be necessary to understand soup flavorings1 so as to know which ones may be left out4 ,stock made from the shin of beef1 or from the cheaper pieces which contain the coarser fibre and gristle1 require long1 slow cooking 7see ,methods74 ,never soak meat in water before cooking in any form4 ,wipe carefully with a damp cloth before cutting or preparing for use4 ,for soup break or saw the bones into small pieces1 and for each pound of meat and bone allow #a qt4 of cold water4 ,cover the kettle closely and let it heat slowly until it reaches the simmering point1 when it should be moved back and kept at that degree for several hours4 ,soup should never be allowed to boil hard4 ,the scum which rises to the surface is the albumen and juices of the meat1 and should not be skimmed off4 ,if the kettle is clean1 and all impurities removed from the meat1 there will not be anything objectionable in the scum4 ,stock must always be allowed to remain until cold1 so that the fat may be removed before using4 ,a strong1 greasy soup is rarely relished1 and is one of the principal reasons why so many people dislike this valuable article of diet4 ,do not add salt to the meat which is being prepared for stock until a few minutes before removing from the fire4 ,salt hardens the water if added at first and makes the tissues more difficult to dissolve4 ,stock may be kept for several days by occasionally bringing it to the boiling point4 ,this is not necessary in winter if it is kept in a cold place4 ,,vegetable ,,soup4 #a qt4 stock4 #a_/b cup each chopped turnip and cabbage4 #a tsp4 sugar4 #a ssp4 pepper4 #a_/b cup each of onion1 carrot1 celery 7chopped74 #a-a_/b tsp4 salt4 ,if all these vegetables are not available1 a little macaroni1 rice or barley may be added4 ,chop all the vegetables very fine1 cabbage or onions should be parboiled #e minutes1 drain carefully4 ,put all the vegetables together1 cover with #a qt4 of water and simmer until tender1 then add the stock1 the seasoning1 and allow it to simmer about #aj minutes4 ,serve without straining4 ,,tomato ,,soup4 #a pt4 of canned or stewed tomatoes4 #a_/b tsp4 salt4 #a tsp4 sugar4 #a tbsp4 butter4 #b whole cloves or #a_/b bay leaf4 #a pt4 of stock4 #a_/b ssp4 pepper4 #a tbsp4 minced onion4 #a tbsp4 flour or cornstarch4 ,a speck of cayenne may be added if desired4 ,put the tomato and stock in a saucepan and set on the fire4 ,cook the vegetables in the butter for #ae minutes2 then press out the butter and put the vegetables in the soup4 ,into the butter remaining in the pan put the flour and stir until smooth1 then add to the soup4 ,allow all to simmer for #bj minutes2 strain and serve4 ,,split ,,pea ,,soup4 #a pt4 of split peas4 #a-a_/b qt4 of boiling water4 #a qt4 of stock4 ,salt and pepper to taste4 ,wash the peas in cold water 7rejecting those which float7 and soak them over night4 ,in the morning drain the water off and cover them again with #a qt4 of the boiling water4 ,boil until tender1 about #a-a_/b hour4 ,now add the stock and #a pt4 of the boiling water4 ,press the whole through a sieve2 wash the soup kettle1 return the soup1 boil up once1 add salt and pepper and serve with croutons4 ,dried pea soup may be made in exactly the same manner1 using #a pt4 of dried peas instead of the split ones4 ,,onion ,,soup4 #a large ,spanish onion4 #a qt4 stock4 #a tbsp4 flour4 #b tbsps4 butter4 ,salt and pepper to taste4 ,peel and chop the onion4 ,put the butter in a frying-pan1 add the onion1 and stir until a nice brown4 ,put the stock on to boil4 ,skim the onions out of the butter and add them to the stock4 ,stir #a tbsp4 of flour into the remaining butter1 thin with a little of the stock1 put all together1 and simmer for #bj minutes4 ,add salt and pepper1 and it is ready to serve4 ,,macaroni ,,soup4 #a qt4 clear soup4 #a tsp4 salt4 #e sticks macaroni4 ,break the macaroni into small pieces and throw it into #a quart of boiling water containing the tsp4 of salt4 ,let it boil uncovered #be minutes4 ,drain off the water and add the macaroni to the hot stock1 cover and cook slowly for #aj or #ae minutes4 ,a little more seasoning may be added if desired4 ,,oyster ,,soup4 #a pt4 oysters4 #a_/b pt4 cold water4 #a_/d tsp4 pepper4 ,salt to taste4 #a pt4 milk4 #b 7l47 tbsps4 flour4 #b tbsps4 butter4 ,put a strainer over a bowl and turn the oysters into it4 ,pour the water over the oysters and stir with a spoon until all the liquid has passed through the strainer4 ,reserve #a_/b cup of the milk1 pouring the remainder into the double boiler1 set it on the fire4 ,put the oyster liquor in a stew-pan1 and heat slowly4 ,mix the cold milk with the flour1 and stirring into the boiling milk2 cook for #aj minutes4 ,when the oyster liquor boils1 skim it4 ,when the flour and milk have cooked for #aj minutes1 add the oysters1 butter1 salt1 pepper and oyster liquor4 ,cook until the oysters curl on the edge and are plump4 ,serve at once4 ,,bean ,,soup 7,,without ,,stock74 #a qt4 dried white beans4 #a large tbsp4 butter4 #b qts4 water4 ,salt and pepper to taste4 ,wash the beans1 cover them with water1 and soak over night4 ,next morning drain1 put them on to boil with #b quarts of fresh cold water4 ,as soon as they come to a boil drain this water off and throw it away4 ,cover again with #b quarts of fresh boiling water1 add #a ssp4 of soda1 and boil until soft4 ,press the beans through a sieve1 return to the kettle1 and if too thick add enough boiling water to make the soup about the consistency of cream4 ,add the salt1 pepper and butter1 and serve4 7,minced onion1 carrot1 or celery fried in a little butter or dripping1 and added to this soup before straining1 improves the flavor47 ,,bouillon4 #b lbs4 lean beef4 #a small onion4 ,a sprig of parsley4 #a qt4 cold water4 #a stalk celery1 or #a_/b tsp4 celery seed4 #a bay leaf4 ,remove all the fat and chop the meat very fine4 ,put it into the soup kettle with the water1 bay leaf1 parsley1 onion and celery4 ,cover the kettle closely and place it in the back part of the range for #b hours4 ,then move it over and let it come to a boil2 skim at the first boil4 ,move back and simmer gently for #d hours4 ,strain1 return to the kettle1 add salt and pepper4 ,beat the white of one egg with #a_/b cup of cold water until thoroughly mixed4 ,wash the egg shell1 mash it and add to the white4 ,now add the white1 shell and water to the boiling bouillon2 let it boil hard for #aj minutes1 then throw in #a_/b cup of cold water and boil #e minutes longer4 ,take the kettle off the fire1 strain through a flannel bag1 add salt to taste1 and color with caramel4 7,see recipe for caramel47 ,this is an excellent preparation for invalids4 99 99 99 99 99 ,,fish4 ,fish is an invaluable article of food4 ,it provides variety in diet1 and while less stimulating than meat1 is usually more easily digested4 ,fish should be perfectly fresh and thoroughly cooked4 ,the most wholesome as well as the most palatable methods for cooking fish are broiling and baking4 ,the flesh of fresh fish is firm and will not retain the impress of the finger if pressed into it4 ,the eyes should be bright and glassy1 the gills red and full of blood4 ,fish should be cleaned as soon as possible and thoroughly wiped with a cloth wet in salt water1 and should be kept in a cool place4 ,do not put it near other food such as milk1 butter1 etc41 as they will absorb the odor4 ,,broiled ,,fish4 ,rub a double broiler well with a piece of suet before putting in the fish4 ,lay the fish flat so that the flesh side will be exposed on one side of the broiler and the skin on the other4 ,broil carefully1 as the skin side burns very quickly4 ,a fish weighing #c lbs4 will take about #be or #cj minutes to broil4 ,when cooked sprinkle with salt and pepper1 and serve very hot4 ,,baked ,,fish4 #a cup cracker or bread crumbs4 #a ssp4 salt4 #a tsp4 chopped onion4 #a tsp4 chopped parsley4 #a ssp4 pepper4 #a_/d cup melted butter or dripping4 ,clean1 wipe and dry the fish1 rub with salt2 fill with stuffing and sew or tie carefully4 ,rub all over with butter 7or dripping71 salt and pepper1 dredge with flour1 put it into a hot oven2 baste when the flour is brown1 and often afterwards4 ,remove carefully from the pan and place upon a hot platter4 ,,scalloped ,,fish4 ,pick over carefully any remnants of cold boiled or baked fish1 put into a shallow dish in alternate layers with bread crumbs and cream sauce4 ,cover with crumbs and bake till brown4 ,,salt ,,fish ,,balls4 #a cup salt fish4 #a tsp4 butter4 #a_/d ssp4 pepper4 #a pint potatoes4 #a egg1 well beaten4 ,more salt if needed4 ,wash the fish1 pick in pieces and free from bones4 ,pare the potatoes and cut in quarters4 ,put the potatoes and fish in a stew-pan and cover with boiling water4 ,boil until the potatoes are tender4 ,drain off all the water2 mash and beat the fish and potatoes till very light4 ,add the butter and pepper1 and when slightly cooled add the egg4 ,lift in a tbsp4 and drop into smoking hot fat #a minute1 drain on brown paper2 they may be formed into balls and browned in a very hot oven4 99 99 99 99 99 ,,meat4 7,see ,analysis1 ,chap4 ,v47 ,as meat is composed of several substances1 fibrine1 albumen1 gelatin1 fat and the juices1 it is necessary to understand the various methods of cooking in order to secure the best results4 ,meat has its season as well as many other foods4 ,pork is better in autumn and winter2 veal in the spring and summer2 fowl in autumn and winter2 lamb in the summer and autumn2 mutton and beef may be used any time4 ,meat should not be allowed to remain in the paper in which it comes from market1 as it absorbs the juices and injures the flavor4 ,wipe all over with a clean wet cloth4 ,examine carefully1 remove any tainted or unclean portions and keep in a clean1 cool place until required4 ,good beef should be a bright red color1 well mixed with fat1 and a layer of fat on the outside2 the suet should be dry and crumble easily4 7,see meat diagrams for different cuts47 ,mutton should have an abundance of clear1 white fat1 the flesh fine grained and a bright red color4 ,the fat of veal should be clear and white1 the lean pink1 and should always be thoroughly cooked4 ,pork is more indigestible when fresh than when cured1 as in bacon and ham4 ,fresh pork should be firm1 the fat white1 the lean a pale red4 ,,roast ,,of ,,beef4 ,wipe1 trim1 and tie or skewer into shape the cut for roasting4 ,if there be a large piece of the flank1 cut it off and use for soups or stews4 ,if you wish to roast it1 turn it underneath and fasten with a skewer4 ,lay the meat on a rack in a pan1 and dredge all over with flour4 ,put on the top of a roast #b or #c tbsps4 of dripping or pieces of the fat2 put it in a very hot oven at first4 ,after the outside has become seared1 check off the heat and allow to cook slowly1 basting frequently4 7,see time table for baking47 ,,broiled ,,steak4 ,trim the steak free from all suet 7save all trimmings for stews or the stock pot74 ,put the meat plate to warm1 grease the broiler with a little of the fat4 ,see that the fire is clear4 ,put the steak on the hot broiler and place it over the fire1 turning every #aj seconds4 ,it will take about #h minutes if the steak is #a inch thick4 ,when done1 place it on the hot plate1 dredge it with salt and pepper2 turn over and season the other side4 ,serve immediately4 ,,pan-,,broiled ,,steak4 ,when the fire is not suitable for broiling1 heat the frying pan until smoking hot2 trim the steak as for broiling1 place firmly on the hot pan1 turn frequently as in broiling1 with a broad knife or pancake turner2 never insert a fork1 as it allows the juice to escape4 ,it will cook in #aj minutes4 ,season1 and serve the same as broiled steak4 ,if a gravy is desired1 fry a little of the suet and trimmings in the pan--after the steak has been removed--until brown1 lift out the meat or suet1 add #a tbsp4 of flour1 stir until brown1 add pepper and salt to taste1 then add #a teacup of boiling water4 ,cook for #b or #c minutes and strain over the steak4 ,,hamburg ,,steak4 #a lb4 of steak from the upper side of the round1 or any piece of lean beef free from gristle2 chop very fine1 add #a tbsp4 of onion juice 7or finely minced onion71 #a_/b tsp4 salt1 #a_/b ssp4 black pepper1 mix well together2 dip the hands in cold water1 take #b tbsps4 of the mixture and form with the hands into small round cakes4 ,have the frying pan very hot1 put in #b tbsps4 of dripping2 when hot1 put in the steaks1 brown on both sides--or they may be pan-broiled4 ,place them on a hot dish1 add a tbsp4 of flour to the fat remaining in the pan1 mix until smooth and brown2 add a cupful of boiling water1 stir until it boils1 add pepper and salt to taste1 and pour over the steak4 ,,beef ,,stew ,,with ,,dumplings4 #b lbs4 of lean beef 7cheaper cuts74 ,cut into pieces about #a inch square1 dredge with flour4 ,put #b tbsps4 of dripping into a frying pan2 as soon as it is very hot put in the meat and shake or stir until nicely browned4 ,skim out the meat and put it in a saucepan4 ,add #a tbsp4 of flour to the dripping remaining in the pan1 mix and add #a quart of boiling water2 stir over the fire until it boils1 then strain it over the meat2 add one small onion1 pepper and salt to taste4 ,cover the saucepan closely and let it simmer for #b hours4 ,make the dumplings by sifting #a pint of flour1 to which has been added #b tsps4 baking powder4 ,add #a_/d tsp4 salt and enough milk to make a soft dough4 ,lift the dough in spoonfuls1 placing them over the meat1 cover quickly and let boil #aj minutes4 ,do not uncover the saucepan while the dumplings are cooking or they will fall immediately4 ,be careful not to allow the stew to burn while the dumplings are cooking4 ,,pot ,,roast4 ,trim off the rough parts of a brisket of beef or any of the cheaper cuts4 ,place it in a kettle over a good fire2 brown on one side1 then turn and brown on the other2 add #a pint of boiling water1 cover closely and simmer1 allowing #bj minutes to every pound4 ,add pepper and salt when the meat is nearly done4 ,,braised ,,beef4 ,from #d to #f lbs4 of beef from the lower part of the round or rump4 ,trim and rub well with salt1 pepper and flour4 ,chop #b small onions and fry until light brown in pork fat or dripping2 skim them out and put them into the pan in which the meat is to be braised1 then brown the meat all over1 adding more fat if needed 7this may be done in a very hot oven74 ,put the meat into the pan1 on skewers to keep it from sticking1 with the onions around it4 ,add #a qt4 of boiling water1 cover closely1 putting a brick or heavy weight on the cover to keep it down1 and cook in a moderate oven #d hours1 basting occasionally4 ,turn once and add more water as it evaporates1 so as to have #a pt4 left for gravy4 ,when tender take up the meat1 remove the fat1 add more salt and pepper1 and if liked1 a little lemon juice or tomato may be added4 ,thicken with #b tbsps4 of flour wet in a little cold water4 ,cook #aj minutes and pour the gravy over the meat4 ,any tough meat may be cooked in this way4 ,,hash4 ,take any pieces left of a cold roast1 steaks or stews1 chop very fine2 take #a tbsp4 butter or dripping1 #a tbsp4 of flour1 stir together in a hot frying pan1 when brown add #a cup boiling water2 add #a tbsp4 chopped onion1 pepper and salt to taste1 let simmer for #aj minutes1 then add the meat1 stir until heated thoroughly and serve on toast4 ,,corned ,,beef ,,or ,,sausage ,,hash4 #a pt4 hashed corn beef or sausage4 #a tsp4 salt4 #a tbsp4 butter or dripping4 #a pt4 of hashed potatoes4 #a_/d tsp4 pepper4 #a_/b cup of milk4 7,omit the milk if sausage is used74 ,mix the potato and meat1 season with the pepper and salt1 add the milk and stir lightly4 ,put the butter or dripping into a hot frying pan1 when melted put in the hash1 spread it lightly and evenly1 but do not stir it4 ,cover the pan and set where the hash will cook slowly for #aj or #ae minutes4 ,move over to a hotter part of the stove and let it remain until a rich1 brown crust has formed on the bottom4 ,fold over and serve on a hot dish4 ,,mutton--,,boiled ,,leg ,,of ,,mutton4 ,wipe the leg with a damp towel4 ,dust a cloth with flour and wrap the leg up with it4 ,put it into a kettle of boiling water and simmer gently #bj minutes to every pound2 add salt when the leg is nearly done4 ,when cooked remove the cloth carefully1 garnish with parsley and serve with caper sauce4 ,save the liquor in which it was boiled for broth1 stews1 etc4 ,,irish ,,stew4 #c lbs4 of the neck of mutton4 #d good sized onions4 #d potatoes cut into dice4 #b qts4 of water4 ,salt and pepper to taste4 ,cut the meat into small pieces1 cover with the water1 which should be boiling1 add the onions sliced1 and simmer gently for #c hours4 ,about #a_/b hour before the meat is done add the potatoes1 season with pepper and salt1 and serve4 ,,to ,,bake ,,or ,,roast ,a ,,quarter ,,of ,,lamb4 ,wipe the meat with a damp cloth1 place in a baking pan1 dredge with pepper1 put #a tsp4 of salt in the pan1 add just enough water to keep the pan from burning until enough of its own fat has fried out to use for basting4 ,baste at least every #aj minutes2 allow #ae minutes to every pound in a very hot oven4 ,serve with mint sauce4 ,,lamb ,,chops ,are broiled or pan-broiled the same as beefsteak4 ,,veal--,,veal ,,cutlets4 ,have the cutlets about #a_/d of an inch thick1 dredge with salt1 pepper and flour4 ,put a tbsp4 of dripping in a frying pan1 and when very hot put in the cutlets2 when brown on one side turn and brown on the other1 take out and place on a hot dish4 ,add a tbsp4 of flour to the fat remaining in the pan1 mix and stir until brown2 add a cupful of boiling water1 pepper and salt to taste1 stir until it boils1 pour over the cutlets1 and serve4 ,,stewed ,,knuckle ,,of ,,veal4 ,wipe the knuckle well with a damp cloth4 ,cut it into pieces4 ,put into a kettle with #b quarts of boiling water1 add #a onion chopped1 #a_/d lb4 of chopped ham1 and #a bay leaf1 pepper and salt to taste4 ,cover and stew slowly for #b-a_/b hours 7a half cup of rice may be added to this stew74 ,,jellied ,,veal4 #a knuckle of veal4 #a blade of mace4 #ab whole cloves4 #a_/b cup of vinegar4 #a onion4 #a bay leaf4 #f pepper corns4 ,salt and pepper to taste4 ,wipe the knuckle and cut it into pieces4 ,put into a kettle with #b quarts of cold water2 bring slowly to simmering point2 skim and simmer gently for #b hours2 then add the onion1 mace1 bay leaf1 cloves1 pepper corns1 and simmer #a hour longer4 ,take out the knuckle1 carefully remove the bones and put the meat into a mould or square pan4 ,boil the liquor until reduced to #a quart1 add the vinegar1 pepper and salt to taste1 strain and pour over the meat4 ,stand away until cold1 when it may be turned out and garnished with parsley and lemon4 ,,fillet ,,of ,,veal 7,,stuffed74 #a cup of bread crumbs4 #a tsp4 of summer savory4 #a ssp4 of pepper4 #a_/b cup of chopped salt pork or ham4 #a tsp4 of salt4 ,have the bone removed from the shoulder1 fill the space from which the bone was taken with the stuffing1 fasten the meat together with a skewer to prevent the stuffing from coming out1 put into the pan with #c or #d tbsps4 of dripping1 allowing #bj minutes to each pound1 basting frequently in a moderately hot oven4 ,,pork ,,and ,,beans4 ,soak the beans over night in cold water4 ,in the morning wash them well in a colander1 put them on to boil in cold water1 at the first boil drain this water off and cover with fresh boiling water4 ,score the rind of the pork and put it in with the beans4 ,simmer gently until you can blow off the skin of the beans4 ,to do this1 take #c or #d beans in your hand1 blow hard on them1 and if the skin cracks they are done4 ,take out the pork and drain4 ,put the beans into an earthen pot or granite kettle with a cover2 almost bury the pork in the centre of the beans4 ,add #a tsp4 of salt to #a pint of the water in which the beans were boiled1 pour this into the pot1 sprinkle with pepper1 pour over the beans #a large spoonful of molasses1 put on the lid1 bake in a moderate oven for #f or #h hours4 ,if baked in an ordinary iron baking pan they must be covered with another on which has been placed a weight1 carefully watched1 and baked only #c hours4 ,,roast ,,spare ,,ribs4 ,put the spare ribs in a baking pan1 sprinkle lightly with pepper1 add #a_/b tsp4 of salt to #a_/b cup of boiling water1 and pour in the bottom of the pan4 ,roast #bj minutes to every lb41 basting often4 ,when done1 make a gravy and serve as for any other roast4 7,spare ribs may be stuffed1 the ribs cracked crosswise1 the stuffing placed in the centre1 the two ends folded over1 roast as above47 ,,broiled ,,ham4 ,have the ham cut into slices about #a_/d inch thick1 trim off the rind and rusty edge4 ,broil the same as steak or chops4 7,this is a very nice way to serve ham with poached eggs47 ,ham may be pan-broiled as directed in former recipes4 ,,fried ,,bacon4 ,cut into very thin slices1 put into a very hot frying pan1 and cook until clear and crisp4 ,,sausage4 ,prick the skins with a sharp fork so as to prevent bursting2 place them in a frying pan over a moderate fire and fry in their own fat until a nice brown4 ,after taking the sausage from the pan1 add #a tbsp4 of flour to the fat in the pan1 add #a cup of boiling water1 stir until it boils1 pour over the sausage and serve4 ,,liver ,,and ,,bacon4 ,have the bacon cut in thin slices and keep it cold until the time to cook it4 ,have the liver cut into slices about #a_/c of an inch thick4 ,if it be calf or sheep's liver1 wash it in cold water and let it drain2 but if it be beef liver1 after washing it1 cover with boiling water and let it stand for #e minutes1 then drain it4 ,cook the bacon as directed1 then take it up4 ,lay the slices of liver in the hot fat1 cook them for #h or #aj minutes1 turning often2 season with pepper and salt4 ,arrange the liver on a warm platter1 make a gravy as directed in other recipes1 pour over the liver1 placing the bacon round the outside4 7,always cook bacon quickly and liver slowly47 99 99 99 99 99 ,,poultry4 ,the best chickens have soft yellow feet1 short thick legs1 smooth1 moist skin and plump breast2 the cartilage on the end of the breast bone is soft and pliable4 ,pin feathers always indicate a young bird and long hairs an older one4 ,all poultry should be dressed as soon as killed4 ,cut off the head1 and if the fowl is to be roasted1 slip the skin back from the neck and cut the neck off close to the body1 leaving skin enough to fold over on the back4 ,remove the windpipe1 pull the crop away from the skin on the neck and breast1 and cut off close to the opening in the body4 ,cut through the skin about #b inches below the leg joint1 bend the leg at the cut by pressing it on the edge of the table and break off the bone4 ,then pull out the tendon4 ,if care be taken to cut only through the skin1 these cords may be pulled out easily1 one at a time1 with the fingers2 or by putting the foot of the fowl against the casing of a door1 then shut the door tightly and pull on the leg4 ,the drum stick of a roast chicken or turkey is greatly improved by removing the tendons4 ,cut out the oil bag in the tail1 make an incision near the vent1 insert two fingers1 keeping the fingers up close to the breast bone until you can reach in beyond the liver and heart1 and loosen on either side down toward the back4 ,draw everything out carefully4 ,see that the kidneys and lungs are not left in1 and be very careful not to break any of the intestines4 ,when the fowl has been cleaned carefully it will not require much washing4 ,rinse out the inside quickly and wipe dry4 ,in stuffing and trussing a fowl1 place the fowl in a bowl and put the stuffing in at the neck1 fill out the breast until plump4 ,then draw the neck skin together at the ends and sew it over on the back4 ,put the remainder of the stuffing into the body at the other opening and sew with coarse thread or fine twine4 ,draw the thighs up close to the body and tie the legs over the tail firmly with twine4 ,put a long skewer through the thigh into the body and out through the opposite thigh1 turn the tips of the wings under the back of the fowl1 put a long skewer through from one wing to the other4 ,wind a string from the tail to the skewer in the thigh1 then up to the one in the wing across the back to the other wing1 then down to the opposite side and tie firmly round the tail4 ,if you have no skewers1 the fowl may be kept in shape by tying carefully with twine4 ,clean all the giblets1 cut away all that looks green near the gall bladder1 open the gizzard and remove the inner lining without breaking4 ,put the gizzard1 heart1 liver1 and the piece of neck which has been cut off1 into cold water1 wash carefully1 put in a saucepan1 cover with cold water1 place on the back of the stove and simmer till tender4 ,use the liquid for making the gravy2 the meat may be chopped and used for giblet soup4 ,,roast ,,chicken 7,,or ,,turkey74 ,singe carefully1 remove the pin feathers1 draw as directed above4 ,wipe1 stuff1 sew and tie or skewer into shape1 dredge with flour1 cover with plenty of dripping2 roast in a hot oven4 ,when the flour is brown check the heat1 baste frequently with the fat1 and when nearly cooked dredge with pepper and salt and again with flour4 ,bake a #d lb4 chicken #a-a_/b hour1 or until the joints separate easily4 ,if browning too fast1 cover with paper4 7,roast chicken is considered to be more wholesome and to have a better flavor when cooked without stuffing47 ,,fricassee ,,of ,,chicken4 ,the first attempt of an inexperienced cook in the preparation of a chicken should be a fricassee1 as it will provide an opportunity for her to study the anatomy of a chicken while cutting it in pieces1 and also show her the position of the intestines1 so that when she attempts to draw a fowl she will know just where to place her hand so as to remove them without breaking4 ,to prepare a chicken for a fricassee1 clean and singe4 ,cut the chicken at the joints in pieces for serving4 ,place in a kettle1 cover with boiling water1 add #b level tsps4 of salt1 a ssp4 of pepper 7some like a small piece of salt pork74 ,simmer until tender1 reducing the water to a pint or less1 lift the chicken1 melt #a tbsp4 of butter in a saucepan1 add #b tbsps4 of flour1 and when well mixed pour on slowly the chicken liquor4 ,add more salt if needed1 pepper1 #a_/b tsp4 of celery salt1 #a tsp4 of lemon juice 7an egg may be used by beating and pouring the sauce slowly on the egg1 stirring well before adding it to the chicken74 ,pour this gravy over the chicken and serve2 dumplings may be added if desired1 or it may be placed in a deep dish1 covered with pastry and baked for chicken pie4 7,the chicken may be browned in a little hot fat as in braising meat1 and cooked in the same way47 ,,broiled ,,chicken4 ,singe and split a young chicken down the back4 ,break the joints1 clean and wipe with a wet cloth1 sprinkle with pepper and salt1 rub well with butter or dripping1 place in a double grid-iron and broil #bj minutes over a clear fire4 ,the chicken may be covered with fine bread crumbs or dredged with flour1 allowing a plentiful supply of butter or dripping1 and baked in a hot oven #a_/b hour4 ,,meat ,,souffle4 ,make #a cup of white sauce and season with chopped parsley and onion juice4 ,stir #a cup of chopped meat 7chicken1 tongue1 veal or lamb7 into the sauce4 ,when hot1 add the beaten yolks of two eggs2 cook #a minute and set away to cool4 ,when cool1 stir in the whites1 beat very stiff4 ,bake in a buttered dish about twenty minutes and serve immediately4 ,,croquettes4 ,these may be made with any kind of cooked meat1 fish1 rice1 potatoes1 etc41 or from a mixture of several ingredients1 when mixed with a thick white sauce1 as follows3 #a pint hot milk1 #b tbsps4 butter or beef dripping1 #f 7l47 tbsps4 flour1 or #d 7l47 tbsps4 cornstarch1 #a_/b tsp4 salt1 #a_/b ssp4 white pepper1 #a_/b tsp4 celery salt1 a speck of cayenne4 ,melt the butter or dripping in a saucepan1 when hot add the dry cornstarch or flour4 ,stir till well mixed4 ,add #a_/c of the hot milk and stir as it boils and thickens1 add the remainder of the hot milk gradually4 ,the sauce should be very thick4 ,add the seasoning1 and mix it while hot with the meat or fish4 ,it is improved by adding a beaten egg just before the sauce is taken from the fire4 ,when cold1 shape into rolls or like a pear1 roll lightly in beaten egg1 then in bread crumbs1 and fry in deep hot fat4 ,drain on coarse brown paper4 ,if the mixture be too soft to handle easily stir in enough fine cracker or soft bread crumbs to stiffen it1 but never flour4 99 99 99 99 99 ,,hot ,,puddings4 ,,apple ,,pudding 7,,baked74 #a pint flour4 #a_/d cup butter or dripping4 #a cup milk4 #a tsp4 cream of tartar4 #c tbsps4 sugar4 #a_/b tsp4 salt4 #a egg4 #a_/b tsp4 soda sifted into the flour4 #f tart apples4 ,mix the dry ingredients1 beat the egg and mix it with the milk1 stir this into the dry mixture4 ,core1 pare and cut the apples into quarters 7if large into eighths74 ,place in the bottom of a pudding dish1 sprinkle over them the sugar1 a little nutmeg or cinnamon may be added if desired4 ,put the mixture over this1 lifting the apples with a fork or spoon so as to let the mixture penetrate to the bottom of the pan4 ,bake in a moderately hot oven about #cj minutes4 ,serve with lemon sauce or thin custard4 ,,cottage ,,pudding4 #a_/b pint sifted flour4 #a_/b cup sugar4 #a_/d tsp4 salt4 #a egg4 #a_/b cup milk4 #a tbsp4 butter4 #b tsps4 baking powder 7level74 ,beat the butter and sugar to a cream1 add the unbeaten egg1 beat vigorously for #c or #d minutes1 add the salt1 then the flour1 with which the baking powder should be mixed4 ,beat for a few seconds1 then turn the batter into a small1 buttered pudding dish1 bake about #be minutes in a moderate oven2 serve with lemon sauce4 ,,lemon ,,pudding4 #d level tbsps4 granulated sugar4 #a ssp4 of salt4 #b tbsps4 milk4 ,the juice and grated rind of a small lemon4 #f 7l47 tsps4 cornstarch4 #a tbsp4 butter4 #a_/b cup water4 #a egg4 ,mix the cornstarch with #c tbsps4 cold water2 put the remainder of the water in the saucepan and set on to boil4 ,stir into this the mixed cornstarch and cook until clear4 ,take from the fire1 add the salt and lemon1 reserving #a_/b tsp4 of the lemon4 ,beat the butter to a cream1 gradually beat into it the sugar1 the yolk of the egg1 lastly the milk4 ,stir this mixture into the cooked ingredients1 and bake in a moderate oven for #bj minutes4 ,beat the white of the egg to a stiff froth1 beat into it #a tbsp4 of powdered sugar and the #a_/b tsp4 of lemon juice4 ,spread this over the hot pudding and leave in the oven until slightly browned4 7,this pudding is better served very cold47 ,,bread ,,pudding4 #a pint stale bread crumbs4 #a quart of sugar4 #a ssp4 of nutmeg or cinnamon4 #b eggs4 #a_/b tsp4 salt4 ,soak the bread crumbs for #a hour in #a quart of milk4 ,beat the eggs1 add the sugar and seasoning1 stir all into the bread crumbs1 bake #a hour in a buttered pudding dish4 7,raisins or currants may be added if desired47 ,another method for making bread pudding is to butter thin slices of stale bread1 spread with a little jam or sprinkle a few currants 7well washed7 over each layer1 lay them in a pudding dish1 pour over a quart of milk1 to which has been added #c well beaten eggs1 #a_/b cup sugar4 ,bake until the custard thickens4 ,this pudding may be served either hot or cold4 ,,steamed ,,apple ,,pudding4 #c pints pared and quartered apples4 #a_/b pint flour4 #a_/b cup sugar4 #a tbsp4 butter4 #a_/d of a grated nutmeg4 #a_/b cup milk4 #a_/b pint water4 #a_/d tsp4 salt4 #b 7l47 tsps4 baking powder4 ,put the apples1 water1 sugar1 and nutmeg into a porcelain or granite saucepan and set on the fire4 ,when the apples begin to boil1 set back where they will cook gently4 ,mix the flour1 salt and baking powder together4 ,rub the butter into this dry mixture1 wet with the milk1 stir quickly into a soft dough4 ,press or roll the dough lightly into a round piece about the size of the top of the saucepan4 ,lay this on the apples2 put on a close cover and continue cooking gently for #cj minutes4 ,the crust may be lifted to a plate for a moment1 the apples turned into a pudding dish1 then placing the crust over the top4 ,to be served with lemon or nutmeg sauce4 ,,boiled ,,rice ,,pudding4 #a_/b cup rice4 #a_/b tsp4 salt4 #a pint milk4 #a_/b cup raisins4 ,wash the rice well4 ,put it on the fire in #a pint of cold water and let it cook for #aj minutes4 ,drain off the water1 add the salt and milk2 then cook in the double boiler for #b hours1 add the raisins when about half cooked4 ,do not stir the rice while it is cooking4 ,,brown ,,betty4 ,pare1 core and slice #f or #g tart apples4 ,put a layer of stale bread crumbs in the bottom of the baking dish1 then a layer of the apples1 another layer of bread crumbs and apples1 and so on until all are used1 having the last layer crumbs4 ,add #a_/b cup of water to #a_/b cup molasses1 stir in #b tbsps4 of brown sugar2 pour it over the crumbs and bake in a moderate oven for #a hour4 ,,apple ,,snow4 #f apples4 ,juice of #a lemon4 #a cup white sugar4 ,whites of #f eggs4 ,pare1 core and steam the apples until tender1 then press them through a sieve and put aside to cool2 when cold add the sugar and lemon juice4 ,beat the whites of the eggs to a very stiff froth1 add the apples to them by spoonfuls1 beating all the while4 ,heap in a glass dish and serve immediately4 7,this is a very delicate and wholesome pudding for an invalid47 ,,scalloped ,,apples4 ,made the same as ,brown ,betty1 omitting the molasses1 adding water and a little lemon juice instead4 ,,suet ,,pudding4 #a cup suet4 #a cup molasses4 #c cups flour4 #a_/b tsp4 salt4 #a cup raisins4 #a cup milk4 #a tsp4 cinnamon4 #b tsps4 baking powder4 ,chop the suet very fine4 ,stone the raisins4 ,add the molasses to the suet1 then the milk3 mix well and add the salt1 flour and cinnamon4 ,beat vigorously for #b or #c minutes1 then add the raisins4 ,rub in the flour1 to which has been added the baking powder2 mix thoroughly1 turn into a buttered mould1 steam for #c hours4 ,,tapioca ,,pudding4 #a cup tapioca4 #d eggs4 #a_/b cup sugar4 #a quart milk4 #a_/d tsp4 salt4 #a tsp4 vanilla4 ,wash the tapioca carefully1 then add it to the milk and soak #b hours4 ,beat the eggs and sugar together1 add the salt1 stir into the tapioca and milk1 and bake in a moderate oven at least #c_/d of an hour4 ,serve hot or cold4 ,,chocolate ,,pudding4 #a egg4 #b tbsps4 cornstarch4 #c tbsps4 sugar4 #a_/b tsp4 vanilla4 #a pint milk4 #a tbsp4 boiling water4 #a_/b tsp4 salt4 #a oz4 shaved chocolate4 ,reserve #a_/b cup milk1 put the remainder on the fire in a double boiler4 ,mix the cold milk with the cornstarch and salt4 ,beat the egg well and add to the cornstarch mixture4 ,stir this into the boiling milk and stir well4 ,put the chocolate1 sugar and boiling water into a small frying pan or saucepan1 and set over a hot fire4 ,stir until the mixture is smooth and glossy2 beat this into the pudding and cook for #b minutes longer4 ,take from the fire and add the vanilla4 ,dip a mould into cold water and turn the pudding into it4 ,set away to cool4 ,when cold and stiff1 turn out on a flat dish and surround with whipped cream2 or serve with cream and sugar or a soft custard4 ,,snow ,,pudding4 #a_/d box gelatine4 #a cup boiling water4 #a cup sugar4 #b tbsps4 cold water4 ,juice of one lemon4 ,whites of #b eggs4 ,soak the gelatine in cold water for #b hours4 ,pour upon this the boiling water and stir until the gelatine is dissolved2 then add the sugar and lemon juice1 stirring until the sugar is dissolved4 ,set the bowl in a pan of cold water1 or broken ice4 ,stir frequently2 when it begins to thicken1 stir in the beaten whites of the eggs1 pour into a mould and set away until firm4 ,serve with boiled custard4 ,,cream ,,pie4 ,make a plain cup cake1 and bake it in a shallow cake pan4 ,when cooked and cold1 split it carefully4 ,put #a pint of milk on to boil in a farina boiler4 ,beat the yolks of #c eggs and #a_/b cup of sugar together until light1 then add the well-beaten whites1 and stir them into the boiling milk2 stir over the fire for about #a minute1 then take from the fire1 add #a tsp4 of vanilla1 and stand away to cool4 ,when cold1 and ready to serve1 put a thick layer of this sauce between the layers of cake1 pour the remaining sauce around the pie1 and serve immediately4 ,,blanc ,,mange4 #a pint milk4 #b tbsps4 sugar4 #d 7l47 tbsps4 cornstarch4 #a_/b ssp4 salt4 ,put the milk on to boil4 ,moisten the cornstarch with a little cold milk1 then add it to the boiling milk1 and stir until it thickens2 let it cook slowly for #e minutes2 add the sugar and salt1 take from the fire1 pour into a mould and set away to harden4 ,,strawberry ,,shortcake4 #a pint flour4 #a_/b tsp4 salt4 #c 7l47 tsps4 baking powder4 #a oz4 butter4 #a cup milk4 ,mix the salt1 flour and butter together4 ,sift1 then add the baking powder and sift again4 ,add the liquid gradually1 mixing and cutting with a knife until the dough is light and spongy2 turn it out on a well floured board1 pat into a flat cake and roll gently till #a_/b an inch thick4 ,bake in a spider or pie plate in a rather hot oven4 ,split and spread with sweetened berries and serve either hot or cold4 99 99 99 99 99 ,,pudding ,,sauces4 ,,plain ,,sauce4 #a cup water4 #a tsp4 butter4 #a_/b ssp4 grated nutmeg4 #c tbsps4 sugar4 #b tsps4 flour or cornstarch4 ,melt the butter and flour together1 stir in the hot water1 add the sugar and flavoring1 cook until smooth and clear4 ,,molasses ,,sauce4 #a_/b cup molasses4 #a_/b cup water or #a_/b tbsp4 vinegar4 #b 7l47 tsps4 flour4 #a_/b cup sugar4 #a tbsp4 lemon juice4 #a tbsp4 butter4 #a_/b ssp4 salt4 ,mix the flour and sugar together4 ,pour the boiling water upon it4 ,add the molasses and place on the range4 ,simmer for #aj minutes4 ,add the other ingredients2 boil up once and serve4 7,omit lemon if vinegar is used47 ,,cream ,,sauce4 #a egg4 #a tsp4 butter4 #a tsp4 cornstarch4 #a_/b cup powdered sugar4 #a tsp4 vanilla4 #a cup boiling milk4 ,beat the white of the egg to a stiff froth2 then gradually beat into it the powdered sugar and cornstarch4 ,next add the yolk of the egg and beat well4 ,pour upon this the cupful of boiling milk and place on the fire4 ,stir until it boils1 then add the butter and vanilla4 ,,lemon ,,sauce4 #a tbsp4 cornstarch4 #a_/b cup sugar4 #a pint boiling water4 #a tbsp4 butter4 #a egg4 #a lemon4 ,beat the egg1 add the cornstarch and sugar1 stir them well together2 add the boiling water gradually and stir over the fire until thick2 add the butter1 juice and grated rind of one lemon4 ,serve hot4 ,,vanilla ,,sauce4 #a cup milk4 #b 7l47 tbsps4 sugar4 #b eggs4 #a_/b tsp4 vanilla4 ,put the milk on to boil1 beat the yolks and sugar till very light2 add them to the boiling milk2 stir over the fire until creamy4 ,have the whites beaten1 pour over them the boiling mixture2 beat thoroughly and serve at once4 99 99 99 99 99 ,,cake4 ,there are practically two kinds of cake1 that made with butter1 and cake made without butter4 ,when these two methods are understood1 cake making becomes easy4 ,a few simple rules must govern all cake making4 #ast4 ,regulate the heat4 ,cakes without butter require a quick oven2 with butter1 a moderate oven4 #bnd4 ,beat whites and yolks separately4 #crd4 ,beat butter and sugar to a cream4 #dth4 ,add the whites last4 #eth4 ,currants should be cleaned1 washed and dried and floured 7to which flour some of the baking powder should be added74 #fth4 ,add the milk or water gradually4 #gth4 ,sift the flour before measuring4 #hth4 #b level tsps4 of baking powder are equal to #a_/b tsp4 soda and #a tsp4 cream of tartar4 #ith4 ,when looking at a cake while baking1 do it quickly and without jarring the stove4 #ajth4 ,to find out if it is baked1 run a broom straw through the centre1 if no dough adheres the cake is done4 #aath4 ,if browning too quickly1 cover with brown paper and reduce the heat gradually4 ,this is usually necessary in baking fruit cake4 #abth4 ,mix cake in an earthen bowl1 never in tin4 #acth4 ,soda1 cream of tartar1 and baking powder should be crushed and sifted with the flour4 ,always attend to the fire before beginning to make cake4 ,coarse granulated sugar makes a coarse1 heavy cake4 ,if cake browns before rising the oven is too hot4 ,when it rises in the centre and cracks open it is too stiff with flour4 ,it should rise first round the edge1 then in the middle and remain level4 ,,gingerbread4 #a cup molasses4 #b tbsps4 butter4 #a tsp4 ginger4 #a pint flour4 #a_/b cup sour milk4 #a tsp4 soda4 #a egg4 ,put the molasses and butter in a pan and set on the stove4 ,when the mixture boils up add the soda and ginger1 and take from the fire immediately4 ,add the milk1 the well-beaten egg and the flour1 beat well4 ,bake in a shallow cake pan in a rather quick oven for #bj minutes4 ,,spice ,,cake4 #a_/d cup butter4 #a_/b cup molasses4 #a_/b cup sour milk4 #a_/b ssp4 salt4 #a_/b tsp4 soda4 ,the juice and rind of #a_/b lemon4 #a_/b cup sugar4 #b-a_/b cups flour4 #a_/b tsp4 ginger4 #a tsp4 cinnamon4 #a_/d nutmeg1 grated4 #a egg4 ,beat the butter to a cream4 ,gradually beat into it the sugar1 then the spice and lemon1 next the molasses4 ,now dissolve the soda in one tbsp4 cold water and stir it into the sour milk2 add this1 and the egg well beaten1 to the other ingredients4 ,lastly add the flour1 and beat briskly for #a_/b minute4 ,pour into a well buttered pan and bake in a moderate oven for about #ej minutes4 ,,sponge ,,cake4 #c eggs4 #b_/c cup flour4 #b_/c cup pulverized sugar4 ,the grated rind and juice of #a_/b lemon4 ,beat the yolks of the eggs and sugar until very light1 now add the juice and rind of the lemon and half the flour2 beat the whites to a very stiff froth1 add the remainder of the flour and the whites alternately1 stirring lightly1 pour into a greased cake pan4 ,bake in a quick oven from #be to #cj minutes4 ,,roll ,,jelly ,,cake4 #b eggs4 #a cup sugar4 #a-a_/b cup flour4 #a_/b tsp4 salt4 #a cup sweet milk4 #c 7l47 tsps4 baking powder4 ,beat the eggs separately till very light1 then beat them together1 add the sugar1 then the milk gradually1 then the flour in which the salt and baking powder have been mixed4 ,spread very thin on long shallow pans4 ,spread with jelly while warm and roll up4 ,,seed ,,cake4 #a cup butter4 #a cup milk4 #b tsps4 caraway seeds4 #c tsps4 baking powder4 #a-a_/b cup sugar4 #c eggs4 #c cups flour4 ,cream the butter1 add the sugar gradually1 then the yolks of the eggs1 then the seeds2 sift the baking powder with the flour2 add the flour and milk alternately a little at a time1 lastly the whites which have been beaten stiff and dry2 bake from #dj to #ej minutes4 ,,cookies 7,,plain74 #a_/b cup butter4 #a_/d cup milk4 #b even tsps4 baking powder4 #a cup sugar4 #a egg4 ,flour to roll out thin4 ,cream the butter1 add the sugar1 milk1 egg beaten lightly1 and the baking powder mixed with two cups of flour1 then enough more flour to roll out4 ,roll a little at a time4 ,cut out4 ,bake about #aj minutes4 ,,layer ,,cake4 #a_/b cup butter4 #a cup sugar4 #b-a_/b cups flour4 #c eggs4 #b_/c cup milk4 #d 7l47 tsps4 baking powder4 ,beat the butter and sugar to a cream1 then add the yolks of the eggs gradually2 then the flour and milk alternately 7sifting the baking powder with the flour71 add the well-beaten whites last4 ,bake in #c tins in a moderate oven about #ae minutes4 7,flavoring has been omitted in this recipe as the cake is more delicate by allowing the filling to provide the flavor47 ,,plain ,,fruit ,,cake4 #c eggs4 #a cup milk4 #a oz4 candied lemon4 #d 7l47 tsps4 baking powder4 #b_/c cup butter4 #c 7l47 cups flour4 #a cup raisins4 ,mix as directed in preceding recipe1 only mixing the fruit with the flour and baking powder4 ,,icing4 ,whites of #b eggs4 #a_/b lb4 powdered sugar4 #a tsp4 of lemon juice4 ,have the material very cold4 ,break the eggs carefully1 beat the whites until frothy 7not stiff72 sift the sugar in gradually1 beating all the while2 add the lemon juice and continue beating until fine and white1 and stiff enough to stand alone4 ,keep in a cool place1 when using1 spread with a knife dipped in cold water4 ,if used for ornamenting press through a tube4 ,it may be divided and different colorings added4 ,,boiled ,,icing4 #a cup granulated sugar4 #a_/c cup boiling water4 #a_/d tsp4 cream of tartar4 ,white of #a egg4 ,boil the sugar and water together until it hangs from the spoon4 ,beat the egg to a stiff froth1 add the cream of tartar1 then pour on the syrup1 beating all the while4 ,beat until cold and thick4 99 99 99 99 99 ,,pastry4 ,pastry1 unless light and tender1 should never be eaten2 even then it should be avoided by people with poor digestion4 ,there are so many food preparations superior to pastry in both nutritive value and cost of time and material1 that it will be wise to give it a very secondary place in the training of a culinary artist4 ,however1 as it is still a popular fancy with many1 we may as well make the best of it4 ,butter is more wholesome in pastry than lard1 although the latter makes a light crust4 ,in order to secure satisfactory results in pastry making--especially puff pastry--three things should be observed3 7#a7 have all the materials cold2 7#b7 use as little liquid as possible2 7#c7 handle lightly and quickly4 ,pastry should be very cold when it is put into the oven4 ,have the oven very hot4 ,,puff ,,paste4 #a lb4 flour4 #a lb4 butter4 ,enough ice water to make into a very stiff dough4 ,if the butter is salty1 wash it as follows3 ,scald a large bowl1 then fill with cold water2 wash the hands in hot soapy water1 then rinse them in cold water1 as this will prevent the butter from sticking to the hands4 ,turn the cold water out of the bowl2 fill it with ice water1 put the butter into it and work with the hands until soft and elastic4 ,drain the water from the butter and place on ice until hard4 ,sift the flour1 put #a_/d of the butter into the flour1 cut with a knife or chopping knife until thoroughly mixed2 then gradually add ice water until it is moist enough to hold together1 turn out on the board or marble slab4 ,press into shape1 roll lightly until about #a_/d inch thick2 cut the remainder of the butter into small pieces1 and lay over this layer of dough4 ,fold carefully over and over1 roll three times4 ,if the dough should get soft and sticky1 place it in a tin or cold plate on the ice to harden between the rollings4 ,always fold pastry so as to keep it in layers--even when cutting off the roll keep the layers one above the other1 not turning them on their sides4 ,for patties1 or especially flaky pastry1 roll five or six times1 provided it is not allowed to get soft4 ,pastry should be rolled about as thin as the edge of a plate for tarts1 etc41 and about #a_/c inch thick for a cover for chicken pie4 ,,plain ,,pastry4 #b cups flour4 #a cup butter or lard4 ,add the butter to the flour1 chop with a knife1 add enough ice water to make a firm dough4 ,roll out1 fold1 set on ice or in a cold place for at least #a_/b hour before baking4 ,,paste ,,for ,,meat ,,pies1 ,,etc4 #a pint flour4 #a_/b tsp4 soda4 #a tsp4 cream tartar ,or #b level tsps4 baking powder4 #a egg4 #a_/b tsp4 salt4 #a tsp4 cream tartar4 #a_/d cup butter or dripping4 #a cup milk4 ,mix as for biscuit or shortcake4 99 99 99 99 99 ,,miscellaneous4 ,,shepherd',s ,,pie4 ,three cups of any kind of cold meat1 #f or #g potatoes1 #a small onion1 #a cupful of boiling milk1 salt1 pepper1 #a-a_/b cup gravy or stock thickened with #a tbsp4 of flour4 ,cut the meat in small pieces and put in a deep earthen dish4 ,grate the onion into the gravy and pour over the meat4 ,pare1 boil1 and mash the potatoes4 ,add the salt1 pepper and milk1 and #a tbsp4 of butter or dripping4 ,cover the meat with this and bake in a moderate oven until nicely brown4 ,,beef ,,stew4 ,take the bones and hard tough parts left from a roast of beef4 ,remove all the meat from the bones and cut it into small pieces4 ,cut about #a_/d of a lb4 of the fat into pieces2 put it in the stew-pan to fry4 ,when it begins to brown put in #a_/b carrot1 a piece of turnip and #b small onions cut fine4 ,stir over the fire for #aj minutes4 ,take out the fat and vegetables and put the bones in the bottom of the kettle4 ,add the meat and cooked vegetables1 but not the fat4 ,dredge with salt and pepper1 and flour1 using at least #a_/b cup flour4 ,add #c pints of water and simmer gently #a hour2 pare and cut in slices #f potatoes1 simmer until the potatoes are well cooked4 ,draw forward where it will boil more rapidly1 have dough ready for dumplings 7see recipe for dumplings74 ,put the dumplings on the top of the stew2 cover closely and cook just #aj minutes4 ,,stuffed ,,tomatoes4 ,take #f large smooth tomatoes1 #a_/b tsp4 salt1 #a_/b ssp4 pepper1 #a_/b tbsp4 butter1 #a_/b tbsp4 sugar1 #a_/b tsp4 onion juice1 #a_/b cupful bread crumbs4 ,arrange the tomatoes in a baking pan4 ,cut a thin slice from the smooth end of each4 ,with a small spoon scoop out as much of the pulp and juice as possible without injuring the shape4 ,mix the pulp and juice with the other ingredients and fill the tomatoes with this mixture4 ,put on the tops and bake slowly #c_/d of an hour4 ,lift the tomatoes carefully and place on a hot flat dish1 garnish with parsley1 and serve4 ,,stewed ,,kidneys4 ,cut the kidneys in thin1 round slices4 ,cover them with cold water and let them stand for #a_/b hour2 wash them clean1 and put them in a saucepan with #a qt4 of water or stock1 #b cloves1 #b tbsps4 of onion juice1 salt and pepper4 ,simmer #b hours4 ,put #a tbsp4 of butter in the frying pan1 and when hot add #a of flour2 stir until it is brown and smooth1 and add to the kidneys4 ,add a little sweet herbs1 and simmer #a_/b hour longer4 ,if not seasoned enough1 add a little more salt and pepper1 and1 if desired1 #a tbsp4 of lemon juice4 ,this dish can be prepared at any time1 as it is quite as good warmed over as when it is prepared4 ,,creamed ,,eggs4 ,boil #f eggs #bj minutes4 ,make #a pint of cream sauce4 ,have #f slices of toast on a hot dish4 ,put a layer of sauce on each slice of toast1 then part of the whites of the eggs1 cut in thin strips1 rub part of the yolks through a sieve1 or a potato ricer1 on to the toast4 ,repeat this1 and finish with a third layer of sauce4 ,place in the oven for about #c minutes1 then serve4 ,,buttered ,,toast4 ,cut the bread #a_/c of an inch thick4 ,turn the bread twice 7so as to draw out the moisture7 before browning4 ,have some melted butter on a plate1 dip one side of the toast in this before serving4 ,,croutons 7,,for ,,soup74 ,cut stale bread into #a_/b inch slices1 remove the crust and cut into #a_/b inch cubes4 ,drop them into hot fat1 which should be hot enough to brown them1 while you count #dj2 drain and sprinkle with salt4 ,,french ,,toast4 #a egg4 #a cup milk4 #a ssp4 salt4 #d to #f slices of stale bread4 ,beat the egg lightly with a fork in a shallow dish1 add the salt and milk4 ,dip the bread in this1 turn2 have a griddle hot and well buttered1 put the dipped bread on the hot griddle1 brown1 then put a little piece of butter on the top of each slice1 turn and brown on the other side4 ,to be eaten hot with jelly or with butter and sugar4 ,,sandwiches4 ,chop very fine cold ham1 corned beef or tongue1 adding a little of the fat4 ,mix #a tsp4 of dry mustard1 #a ssp4 of salt1 a few drops of lemon juice with cold water to a stiff paste2 add to it #a_/d cup butter creamed4 ,cut bread--at least #a day old--in very thin slices1 spread with the mustard and butter paste1 then with the meat4 ,put two slices together and cut into any shape desired4 7,chicken or veal sandwiches may be made by chopping the meat very fine1 and adding to it a little of the cooked salad dressing or mayonnaise47 99 99 99 99 99 ,a ,,few ,,general ,,hints4 ,,how ,,to ,,blanch ,,almonds4 ,shell the nuts1 and pour boiling water over them2 let them stand in the water a minute or two and then throw them into cold water4 ,rub between the hands4 ,,to ,,clean ,,currants4 ,sprinkle thickly with flour1 rub well until they are separated and the flour1 grit1 and fine stems have loosened4 ,throw them into a strainer and wash thoroughly in cold water2 change the water often2 shake well in the strainer2 then drain between towels1 pick over carefully1 and dry them in a warm place1 but not in the oven4 ,put away in jars1 cover closely1 and they are ready for use at any time4 ,,serving ,,food4 ,hot food should be served hot1 and on hot plates4 ,cold food should be served very cold4 ,a little garnish of parsley1 hard-boiled egg1 sliced lemon1 toast1 watercress or centre of a lettuce head adds much to the attractiveness of a dish4 ,small rolls1 a square of bread1 or croutons should be served with soup4 ,sliced lemon with fish4 ,cold beets1 carrots1 turnips1 and the whites of hard-boiled eggs1 stamped out with a fancy vegetable cutter1 make a pretty garnish for cold meats4 ,toast cut into triangles makes a suitable garnish for many dishes4 ,whipped cream is the most delicate garnish for all cold1 light puddings2 a little coloring may be added to part of it in order to vary the decoration4 ,,canning ,,and ,,preserving4 ,canning fruit is simply sterilizing and sealing in air-tight jars4 ,any fresh ripe fruit may be kept in this way4 ,by observing a few general rules any housekeeper may preserve fruit successfully4 #ast4 ,have good fruit1 ripe and fresh4 #bnd4 ,have air-tight jars--test by filling with water and inverting4 #crd4 ,see that the jars have been well scalded and are free from odor of any kind4 #dth4 ,have rims and covers at hand so that the jars may be sealed immediately when the fruit is put into them4 #eth4 ,fill the jars till they overflow4 #fth4 ,let the syrup simmer for a few minutes before putting in the fruit4 #gth4 ,cook the fruit slowly so as to avoid breaking2 place carefully in the jars1 fill up with syrup and seal at once4 ,a good method for canning fruit is to cook the fruit in the jars1 by placing them in a boiler or kettle of water with a wire frame or something underneath to avoid breaking4 ,fill the jar with fruit2 pour over a syrup of the desired consistency1 screw on the top loosely--so as to allow the gas to escape--and place in the boiler2 fill the boiler with cold water up to the rim of the jar and bring slowly to boiling point4 ,allow small fruits to remain #aj minutes1 and peaches1 pears1 etc41 #ae minutes after the water boils4 ,remove the tops1 fill to overflowing with boiling syrup1 and seal at once4 ,by this method fruit retains the flavor somewhat more than by cooking in an open kettle4 ,an average syrup for canning fruit is made by adding a pound of sugar to a pint of water 7see rule #f74 ,in order to prevent fruit jars from cracking1 wring a cloth out of cold water on which the jar should be placed before filling with the hot fruit1 or by placing a silver spoon or fork in the jar before putting in the syrup1 fruit or jelly4 ,always see that the tops are screwed on tightly before putting the jar away in a cool place1 which should not be done until the fruit has become cold4 ,,preserving4 ,preserving differs from canning in the amount of sugar used2 otherwise the method is similar4 ,preserves are usually made from equal weights of sugar and fruit1 and cooked at least #bj minutes4 ,,jellies4 ,fruit jellies are made of equal parts of clear fruit juice and sugar4 ,crab apples1 currants1 and quinces are the most reliable fruits for jelly4 ,cook the fruit--currants may be mashed and drained without cooking--until soft4 ,drain over night through a flannel bag4 ,in the morning measure #a pint of sugar for each pint of juice4 ,heat the sugar in a large earthen bowl in the oven1 stirring often to prevent burning4 ,let the juice boil #bj minutes2 then add the hot sugar and boil about #e minutes longer1 or until it thickens when dropped from a spoon4 99 99 99 99 99 ,,suggestions ,,for ,,young ,,housekeepers4 ,carefully supervise the daily dietary so that a reasonable proportion of the necessary food elements may be provided4 ,see that the proportion of proteid is one part to four of carbohydrates and fats4 ,adapt the dietary to the season and climate4 ,do not waste time and money in preparing rich puddings1 entrees1 cakes1 etc41 when fresh fruit1 vegetables1 salads1 etc41 are so much more nutritious1 economical and convenient4 ,arrange to have a variety of food--different kinds of meat1 fish1 and poultry--cooked in various ways4 ,see that suitable food is provided for the children2 especially pure milk and food containing mineral salts4 ,do not allow children to use tea1 coffee1 or other stimulants4 ,a glass of hot milk 7not boiled7 is the best stimulant for a child when wearied with study or over exertion of any kind4 ,see that the water which has stood in the pipes over night is drawn before filling the tea-kettle for breakfast1 or using the water for porridge or other purposes4 ,rinse the tea-kettle every morning before using4 ,never use water from the hot tank for cooking4 ,see that the water used for drinking purposes is pure2 if suspicious1 either have it filtered or boiled before using4 ,do not allow soiled rags1 dish cloths or towels to lie around the kitchen4 ,wash and scald the dish cloths and towels after each dish washing1 hanging them outside to dry--if possible4 ,keep plenty of clean towels2 some fine ones for glass and china1 coarser ones for general use4 ,have special cloths for kitchen use4 ,keep a holder within reach of the oven so as to avoid burning the fingers1 or using an apron4 ,see that a kettleful of boiling water is poured down the sink pipes every day4 ,all boxes1 jars and shelves in which food is kept1 must be kept scrupulously clean and well aired4 ,the refrigerator requires special attention2 see that the drain pipe and interior of ice-box are kept thoroughly clean4 ,a stiff wire with a piece of cloth fastened on the end may be used to clean the drain pipe at least once a week4 ,do not have any closet under the sink or places of concealment for dirty pots and pans4 ,bowls which have been used for flour mixtures should be filled with cold water if not washed immediately after using4 ,never put kitchen knives and forks into the dish water1 as it loosens the handles2 hold them in the hand and wash with the dish cloth4 ,burn all refuse1 both for convenience and as a sanitary measure4 ,if a refuse pail is used1 it should be scalded frequently and a solution of carbolic acid1 chloride of lime or other disinfectant used4 ,do not put pans and kettles half filled with water on the stove to soak1 as it only hardens whatever may have adhered to the kettle and makes it more difficult to clean4 ,,dish ,,washing4 ,many young housekeepers look upon dish washing as the bug-bear of the kitchen4 ,it need not be disagreeable work2 indeed the washing of china1 glass and silver ware may be placed among the arts of housekeeping4 ,it should be the ambition of every young housekeeper to know how everything pertaining to household management should be done1 and how to do it2 whether she has to do it herself or direct others4 ,one of the most important duties is dish-washing4 ,a few simple rules may help to make this duty less objectionable4 #a4 ,collect knives1 forks and spoons by themselves4 ,scrape the dishes1 empty the cups1 and arrange neatly in the order in which they are to be washed4 #b4 ,never pile dishes indiscriminately in a dish pan1 as each kind requires separate treatment4 #c4 ,have two pans half full of water2 one with soapy water1 the other with clear hot water for rinsing4 #d4 ,wash the glassware first1 in moderately hot water1 slip the glasses in sideways so that the hot water may strike inside and outside at once1 which will prevent breaking4 ,rinse and wipe at once1 as they will be much brighter and clearer than if allowed to drain4 #e4 ,if the glass is cut1 use a brush to cleanse out all the grooves4 ,as it is difficult to dry such glassware1 it should be dipped in clear cold water after washing1 and allowed to drain4 #f4 ,always keep the towel between the hands and the glass so as to avoid finger marks4 ,rinse glasses which have contained milk in cold water before washing4 #g4 ,next wash the silver and wipe at once2 then the china1 first in the hot suds1 then rinse in the clear hot water2 wipe while warm4 #h4 ,change dish water often1 especially if the dishes are greasy2 and do not leave the soap in the water to waste and stick to the dishes4 #i4 ,use fresh water for the kitchen crockery1 and pots and pans4 ,after wiping tinware1 place it on the hearth to dry1 as it rusts very easily4 #aj4 ,polish the knives with bathbrick1 wood ashes or sandsoap4 ,wash1 and wipe perfectly dry2 hold in the hand and wash with the dish cloth2 do not under any circumstances allow knives and forks to lie in hot water4 ,next wash the tray1 the rinsing pan1 the table and the sink4 ,finally1 the dish towels1 dish cloth and dish pan4 ,pans in which fish or onions have been cooked should be washed and scalded1 then filled with water1 in which put a tsp4 of soda4 ,place them on the top of the stove for #a_/b hour2 this will remove the flavor of fish or onions4 ,if the steel of knives or forks should become rusted1 dip them in sweet oil and let stand for twenty-four hours1 then rub with powdered quick-lime and the stain will be removed4 ,rub the ivory handles which have become stained1 with whiting and spirits of turpentine4 ,,ventilation ,,and ,,sanitation4 ,as pure air is one of the essentials of good health1 it follows that one of the chief duties of a housekeeper is to see that the family supply of this necessary element is properly regulated4 ,very few housekeepers realize the importance of ventilation in promoting the general health and comfort of the family4 ,as the scope of this book prevents anything further than a few suggestions or a brief outline of the principles underlying these important questions1 we will adopt the rule followed in the preceding chapter1 beginning with the cellar3 #a4 ,see that surface water is carried away from all sides1 by either natural or artificial drains1 and that the cellar is perfectly dry4 ,have enough windows in the cellar to secure plenty of light and air1 and see that they are opened every day4 #b4 ,have the cellar thoroughly cleaned and whitewashed with lime at least once a year1 twice if possible1 in the spring and fall4 #c4 ,keep the coal in a dry place4 #d4 ,do not allow decomposed vegetables1 or old bottles1 which may cause unpleasant odors1 to accumulate in the cellar4 ,unless there is a special cellar for vegetables1 where they may be kept at a proper temperature and carefully looked after1 it is much better for the housekeeper to purchase in small quantities4 ,remember the ventilation of the cellar is of the greatest importance1 and should never be neglected4 ,one of the most noted authorities in ,america1 on the question of ventilation1 says3 ,the three important objects are1 7#a7 ,to provide an abundance of pure air in every part of the house2 7#b7 ,to avoid drafts1 either hot or cold2 7#c7 ,to provide means of escape for foul air and odors4 ,as before stated1 much of the vigor1 comfort and happiness of the family depends upon attention to these matters4 ,next to the cellar1 we will take the living and sleeping rooms1 which should be thoroughly aired every day1 not simply by opening the window a few inches at the bottom1 or--as in some double or outside windows--by a little opening a few inches wide2 but by causing a circulation of air in the room1 and providing an outlet for foul air near the ceiling1 which may be done by lowering the window from the top4 ,an outlet for foul air is quite as important as an inlet for fresh air4 ,if there is a skylight at the top of the house1 it should be kept open a few inches all the time as an outlet for impure air2 an attic window will serve the same purpose4 ,have doors and windows so arranged that a draft may be made possible when needed to change the air of a room quickly1 or in airing bedclothes2 two windows being of course more desirable4 ,after dressing in the morning1 open the window of the sleeping room1 top and bottom2 turn back the clothes over one or two chairs2 place pillows and mattress where they will have a current of fresh air2 also open the closet door4 ,do not allow water to remain in a bedroom more than twenty-four hours4 ,when a sleeping room has been used for a sewing or sitting room during the day1 it should be thoroughly aired before bedtime4 ,open the bathroom window frequently1 top and bottom1 for a few minutes1 so as to allow the air to escape out of doors instead of into other parts of the house4 ,a nursery1 sitting room or school room1 which has been occupied by a number of people1 should have the windows open1 top and bottom1 while the occupants are at meals or elsewhere4 ,a room which has been occupied as a family sitting room during the evening should be aired by the last member of the family to retire1 in order to prevent the impure air making its way through the house during the night4 ,special attention should be given to kitchen ventilation4 ,in order to prevent kitchen odors from penetrating through the other parts of the house1 it is necessary to have an outlet for steam and impure air near the ceiling in the kitchen4 ,if windows are placed so as to secure a draft1 they may be opened at the top only1 when they will serve the purpose admirably4 ,there should be a ventilating flue in all kitchen chimneys4 ,in building a house1 see that register ventilators are placed in the kitchen on different walls1 which may be closed in very cold weather4 ,,laundry ,,work4 ,as the first essential of laundry work is a plentiful supply of water1 a word concerning that necessary article may not be out of place4 ,pure water is a chemical compound of hydrogen and oxygen4 ,it has great absorbent and solvent powers1 therefore pure water is seldom found4 ,the first fall of any shower is mixed with the impurities of the air2 among these may be acids1 ammonia and carbon in the form of soot and creosote4 ,it is these impurities which cause the stain left when rain water stands on the window-sill or other finished wood4 ,rain water absorbs more or less carbon dioxide from various sources1 and soaking into the soil often comes in contact with lime1 magnesia and other compounds4 ,water saturated with carbon dioxide will dissolve these substances1 forming carbonates or other salts which are soluble2 such water is known as hard4 ,water for domestic uses is called either hard or soft1 according to the amount of salts which it may contain4 ,when soap is added to hard water1 the new compound formed by the union of the lime with the fatty acid of the soap is insoluble1 and is deposited upon the surface of any article with which it comes in contact4 ,this is the reason why hard water requires more soap when used for laundry work4 ,it is much better to soften the water by the addition of alkalies1 ammonia or sal-soda before using for laundry purposes than to depend entirely upon soap for cleansing4 ,another important material used in the laundry is soap4 ,in purchasing soap1 it is safer to choose the make of some well-known firm1 who have a reputation to lose if their products are not good2 and for anything stronger than soap1 it is better to buy sal-soda and use it knowingly than to trust to the various packages so extensively advertised4 ,washing soda should always be dissolved in a separate vessel1 and added to the water to be used4 ,ammonia may be used1 but its too frequent use will yellow bleached fabrics4 ,borax is an effectual cleanser1 disinfectant and bleacher4 ,it is more expensive than ammonia or soda but is the safest alkali to use4 ,turpentine is valuable in removing grease2 #a tbsp4 to a quart of water will serve for washing silks and other delicate materials4 ,it should never be used in hot water4 ,removing ,stains4--,all spots and stains should be taken out before the clothes are put into the general wash to be treated with soap4 ,fruit stains are the most frequent and the most indelible1 when neglected4 ,the composition of fruit juice is readily dissolved by boiling water4 ,stretch the stained part over an earthen dish and pour boiling water upon the stain until it disappears4 ,if fruit stains are allowed to remain1 they will require an acid1 or in some cases a bleaching liquid like chloride of lime to remove them4 ,wine stains should be immediately covered with a thick layer of salt4 ,boiling milk may be used for taking out wine or fruit stains4 ,medicine stains usually yield to alcohol4 ,iodine dissolves in ether or chloroform4 ,coffee1 tea and cocoa stain badly2 the latter1 if neglected1 will resist to the destruction of the fabric4 ,these all contain tannin1 besides various coloring matters1 and are fixed by soap and water4 ,clear boiling water will often remove fresh coffee and tea stains1 although it is safer to sprinkle the stains with borax and soak in cold water first4 ,an alkaline solution of great use and convenience is ,javelle water4 ,it will remove stains and is a general bleacher4 ,it is composed of #a lb4 of sal-soda with #a_/d lb4 of chloride of lime in #b quarts of boiling water4 ,when the substances have dissolved as much as they will1 and become cool and settled1 pour off the clear liquid and bottle it for use4 ,be careful not to allow any of the solid portions to pass into the bottle4 ,use the dregs for scouring unpainted woodwork1 or to cleanse waste pipes4 ,when a spot is found on a white tablecloth place under it an inverted plate4 ,apply ,javelle water with a soft tooth brush 7the use of the brush protects the skin and the nails74 ,rub gently till the stain disappears1 then rinse in clear water and finally in ammonia4 ,blood stains require clear cold or tepid water2 hot water and soap render the red coloring matter less soluble4 ,when the stain is nearly gone soap and hot water may be used4 ,stains from meat juice should be treated in the same way4 ,when blood is mixed with mucous1 as in the case of handkerchiefs1 it is well to soak the stains for some hours in a solution of salt and cold water--#b tablespoonfuls to a quart4 ,grass stains dissolve in alcohol4 ,if applied immediately1 ammonia and water will sometimes wash them out4 ,the following methods have proved successful1 and may be tried where colors are likely to be affected by alcohol4 ,molasses1 or a paste of soap and cooking soda may be spread over the stain and left for some hours1 or the stain may be kept moist in the sunshine until the green color has changed to brown1 when it will wash out in pure water4 ,mildew requires different treatment from any previously considered4 ,strong soap suds1 a layer of soft soap and pulverized chalk1 or one of chalk and salt1 are all effective1 if in addition the moistened cloth be subjected to strong sunlight1 which kills the plant and bleaches the fibre4 ,javelle water may be tried in cases of advanced growth1 but success is not always assured4 ,some of the animal and vegetable oils may be taken out by soap and cold water1 or dissolved in naphtha1 chloroform1 ether1 etc4 ,some of the vegetable oils are soluble in hot alcohol 7care being taken that the temperature be not raised to the point of igniting74 ,vaseline stains should be soaked in kerosene before water and soap touch them4 ,ink spots on white goods are the same in character as on colored fabrics4 ,where the ink is an iron compound1 the stain may be treated with oxalic1 muriatic or hot tartaric acid1 applied in the same manner as for iron rust stains4 ,no definite rule can be given1 for some inks are affected by strong alkalies1 others by acids1 while some will dissolve in clear water4 ,red iron rust spots must be treated with acid4 ,fill an earthen dish two-thirds full of hot water and stretch the stained cloth over this4 ,have two other dishes with clear water in one and ammonia water in the other4 ,the steam from the hot water will furnish the heat and moisture favorable for chemical action4 ,drop a little muriatic acid on the stain2 let it remain a moment1 then lower the cloth into the clear water4 ,repeat until the stain disappears4 ,rinse carefully in the clear water and finally immerse in the ammonia water1 that any excess of acid may be neutralized and the fabric protected4 ,salt and lemon juice are often sufficient for a slight stain4 ,many spots appear upon white goods1 which resemble those made by iron rust1 or the fabrics themselves acquire a yellowish tinge4 ,this is the result of the use of blueing and soap1 where the clothes have been imperfectly rinsed4 ,therefore1 if all dirt is removed1 and the clothes thoroughly rinsed from all soap or alkalies used in removing the dirt1 and exposed for a long time to air and sunshine1 the use of blueing is unnecessary4 ,in cities1 where conveniences for drying and bleaching in the sunshine are few1 a thorough bleaching two or three times a year is a necessity2 but in the country it is wiser to abolish all use of blueing and let the sun1 in its action with moisture and the oxygen of the air1 keep the clothes white and pure4 ,freezing aids in bleaching1 for it retains the moisture upon which the sun can act so much longer4 ,when clean grass1 dew and sunshine are not available1 use a bleaching powder4 ,directions for the use of the powder usually accompany the can in which it is bought4 ,care must be taken to completely rinse out the acid present in the powder4 ,grease is more quickly acted upon by hot water than by cold1 but other organic matter is fixed by the hot water4 ,an effective method is to soak thoroughly the most soiled portion of the clothes1 fold these together towards the centre1 roll the whole tightly and soak in cold water4 ,the water should just cover the articles4 ,in this way the soap is kept where it is most needed1 and not washed away before it has done its work4 ,when the clothes are unrolled1 the dirt may be washed out with less rubbing4 ,too long soaking1 when a strong soap is used1 will weaken the fabric4 ,whether to boil clothes or not1 depends largely upon the purity of the materials used and the care exercised4 ,many feel that the additional disinfection which boiling insures1 is an element of cleanness not to be disregarded1 while others insist that boiling yellows the clothes4 ,this yellowness may be caused by impure material in the soap1 the deposit of iron from the water or the boiler2 the imperfect washing of the clothes1 that is1 the organic matter is not thoroughly removed4 ,the safer process is to put the clothes into cold water1 with little or no soap1 let the temperature rise gradually to boiling point and remain there for a few minutes4 ,soap is more readily dissolved by hot than by cold water1 hence the boiling should help in the complete removal of the soap1 and should precede the rinsing4 ,one tablespoonful of borax to every gallon of water added to each boilerful1 serves as a bleacher and disinfectant4 ,scalding or pouring boiling water over the clothes is not so effectual for their disinfection as boiling1 because the temperature is so quickly lowered4 ,the main points in laundry cleansing seem to be3 7#a7 ,the removal of all stains2 7#b7 ,soft water and a good quality of soap2 7#c7 ,the use of alkalies in solution only2 7#d7 ,not too hot nor too much water1 while the soap is acting on the dirt2 7#e7 ,thorough rinsing1 that all alkali may be removed2 7#f7 ,long exposure to sunlight1 the best bleacher and disinfectant4 ,,washing ,,of ,,woollens4 ,all wool goods require the greatest care in washing4 ,the different waters used should be of the same temperature1 and never too hot to be borne comfortably by the hands4 ,soap should always be used in the form of a solution4 ,no soap should be rubbed on the fabric1 and only a good white soap1 free from resin1 or a soft potash soap is allowable4 ,make each water slightly soapy1 and leave a very little in the fabric at the last rinsing1 in order to furnish a dressing as nearly like the original as possible4 ,ammonia or borax is sometimes used in preference to soap4 ,for pure white flannel borax is the most satisfactory1 on account of its bleaching quality4 ,only enough of any alkali should be used to make the water very soft4 ,wool fibres collect much dust1 and should therefore be thoroughly brushed or shaken before the fabric is put into the water4 ,woollen fabrics should be cleansed by squeezing1 and not by rubbing4 ,wool should not be wrung by hand4 ,either run the fabric smoothly through a wringer or squeeze the water out1 so that the fibres may not become twisted4 ,woollen articles may be dried more quickly by rolling the article tightly in a thick1 dry towel or sheet1 and squeezing the whole till all moisture is absorbed4 ,shake the article thoroughly before placing to dry4 ,woollen goods should not be allowed to freeze1 for the teeth become knotted and hard4 ,,colored ,,cottons4 ,colored cottons should have their colors fixed before washing4 ,salt will set most colors1 but the process must be repeated at each washing4 ,alum sets the colors permanently1 and at the same time renders the fabric less combustible1 if used in strong solution after the final rinsing4 ,dish cloths and dish towels must be kept clean as a matter of health1 as well as a necessity for clean1 bright tableware4 ,the greasy dish cloth furnishes a most favorable field for the growth of germs4 ,it must be washed with soap and hot water and dried thoroughly each time4 ,all such cloths should form part of the weekly wash and receive all the disinfection possible1 with soap1 hot water and long drying in the sunshine and open air4 ,beware of the disease-breeding1 greasy1 damp1 dish cloth hung in a warm1 dark place4 ,oven towels1 soiled with soot1 etc41 may be soaked over night in just enough kerosene to cover1 then washed in cold water and soap4 ,laundry tubs should be carefully washed and dried4 ,wooden tubs1 if kept in a dry place1 should be turned upside down1 and have the bottoms covered with a little water4 ,the rubber rollers of the wringer may be kept clean and white by rubbing them with a clean cloth and a few drops of kerosene 7coal oil74 ,all waste pipes1 from that of the kitchen sink to that of the refrigerator1 become foul with grease1 lint1 dust and other organic matters which are the result of bacterial action4 ,they are sources of contamination to the air of the entire house and to the food supply1 thereby endangering health4 ,all bath1 wash basin and water-closet pipes should be flushed generously 7as stated in a previous chapter7 once a day at least4 ,the kitchen sink pipe and laundry pipes should have a thorough cleaning with a strong boiling solution of washing soda daily1 and a monthly flushing with crude potash4 ,the soda solution should be used for cleansing the drain pipe of the refrigerator4 99 99 99 99 99 ,,caring ,,for ,,invalids4 ,one of the first considerations in caring for an invalid is the ventilation of the sick room4 ,care must be taken that the air is not vitiated by anything in the room1 such as a kerosene lamp1 wilted cut flowers1 soiled clothing1 etc4 ,the bed should be so arranged as to avoid a draft--especially when airing the room4 ,if the room is too small to allow this1 a very good way to protect the patient is to raise an umbrella and place it over the head and shoulders2 over this put a blanket while the room is being aired2 allowing it to remain until the room has reached the desired temperature again4 ,never turn the wick of a lamp below the point of free combustion in the room of either sick or well1 as the odor is not only disagreeable but injurious4 ,one of the most important essentials in a sick room is perfect cleanliness of the room1 the bed linen and clothing of the patient4 ,never air or dry cloths or garments in the sick room4 ,cover the broom with a damp flannel cloth in sweeping1 so as to avoid noise and prevent the dust from rising4 ,avoid noise in placing coal on the fire by putting the coal in a paper bag1 placing bag and all upon the fire4 ,do not allow loud talking or discussion in the sick room2 neither is whispering desirable1 as it is apt to irritate the patient4 ,do not consult the patient about the food1 but see that tempting1 wholesome varieties are provided1 in accordance with the doctor's orders concerning the diet4 ,serve food in small quantities1 and either hot or cold1 as the article may require4 ,a warm dish which should be hot1 and a tepid drink1 or food1 which should be cold1 is one of the most objectionable and unappetizing forms of serving food4 ,do not allow fresh fruit1 which is intended for the patient1 to remain in the sick room1 but keep in a cool place and serve when needed4 ,never visit a sick room when in a violent perspiration or with an empty stomach1 as the system at that time is more susceptible to contagion4 ,one of the most important qualifications in a nurse is a thorough knowledge of the nature1 use and digestibility1 as well as the best methods of preparing the different kinds of food1 so as to adapt them to the different forms of disease4 ,in some cases1 when the system has been overtaxed1 either mentally or physically1 a complete rest is necessary1 and the diet should be food which merely satisfies the hunger--neither stimulating nor especially nourishing4 ,such foods come under the head of gruels1 soups1 jellies1 fruit and drinks4 ,on the other hand when a patient has become wasted from a long continued illness and requires building up1 more nourishment is required to supply the waste4 ,in some cases the food must be given in concentrated form4 ,milk is one of the most valuable foods in this class2 sometimes it requires the addition of a little pepsin in order to facilitate digestion2 sometimes the addition of a pinch of salt makes milk not only more agreeable to the patient1 but aids digestion4 ,eggs1 either lightly boiled or in egg-nog1 are easily digested and very nourishing4 ,meat and milk soups1 farina and oatmeal gruel1 port wine jelly1 albumen and milk 7which is the white of egg and milk shaken together71 and in some cases a bit of carefully broiled steak or chop1 with dry toast1 are suitable foods for this class of patient4 ,in convalescence1 any well cooked1 easily digested food may be given4 ,fried food1 rich puddings and pastry must be carefully avoided4 ,people with consumptive tendencies should eat wholesome1 easily digested food1 with plenty of fat1 such as cream1 butter1 fat of bacon and of roast beef1 mutton1 olive oil1 salads1 cornmeal and cereals1 and take plenty of outdoor exercise4 ,soups which have in them cream or milk are better for invalids than those containing a greater amount of gelatine4 ,a few simple recipes are given1 which are suitable for invalids4 ,,beverages4 ,barley ,water4--,take #b ounces of pearl barley and wash well with cold water at least #b or #c times4 ,put into a saucepan with #a-a_/b pint of water1 and allow it to boil for #bj minutes closely covered4 ,strain and sweeten1 and flavor with lemon juice2 a little lemon peel may be added while boiling if desired4 ,apple ,water4--,take #b or #c tart apples4 ,after baking1 put them in a bowl and pour over them #a cup of boiling water1 strain and sweeten to taste2 serve when cold4 ,flax ,seed ,tea4--,one-half cupful of flax seed--which has been carefully washed in cold water--to #a quart of boiling water2 boil slowly #cj minutes1 move to the back of the stove and allow it to remain #aj or #ae minutes longer4 ,strain1 and flavor to taste with lemon juice and sugar4 ,lemonade4--,slice #a lemon1 add #a tablespoonful of sugar1 press the lemon and sugar1 add #a cup of boiling water4 ,strain and serve hot or cold as required4 ,orange ,water4--,made the same as lemonade4 ,,meat ,,extractives4 ,beef ,juice is prepared by broiling until the meat is heated through1 then placing it in a lemon squeezer and pressing until all the juice is extracted4 ,heat until warm enough to be palatable1 add a little salt1 and by way of variety it may be poured over a slice of hot dry toast4 ,beef ,tea4--,cut juicy pieces of steak--the round steak is the best--into small pieces1 cover with cold water and heat gradually to #afj ,f4 ,allow it to remain at this temperature #aj or #ae minutes4 ,press1 strain1 and flavor with salt and pepper4 ,beef ,tea 7,no4 #b74--,put a pound of finely minced beef into a glass fruit jar1 add a pint of cold water4 ,let it stand for an hour1 stirring and pressing occasionally4 ,place the jar in a kettle of water2 place over the fire and allow the water to reach boiling point4 ,move back where the water will just simmer for an hour1 keeping the jar closely covered4 ,strain the beef tea through a fine wire strainer2 allowing the fine sediment to pass through1 which should be drunk with the liquid4 ,flavor with salt4 7,for an especially strong beef stimulant1 see recipe for ,bouillon1 in a former chapter47 ,beef ,essence4--7,this method is highly recommended47 ,one ounce of finely chopped fresh beef1 free from fat2 pour over it #h ounces of soft water1 add #e or #f drops of dilute hydrochloric acid1 and #ej or #fj grains of common salt1 stir well1 and leave for #c hours in a cool place4 ,strain the fluid through a hair sieve1 pressing the meat slightly2 adding gradually toward the end of the straining1 #b ounces of water4 ,the liquid is of a bright red color1 tasting like soup4 ,it should be served cold1 in a small quantity at a time4 ,if preferred warm it must not be put on the fire1 but heated in a covered vessel placed in hot water4 ,chicken ,broth4--,singe and clean a small chicken4 ,one-half of the chicken may be used for broth1 and the other half for broiling or a fricassee4 ,disjoint1 and cut the meat into small pieces4 ,break or crush the bones4 ,dip the feet into boiling water and scald until the skin and nails will peel off 7as the feet contain gelatin74 ,cover the meat1 feet and bones with cold water2 heat very slowly1 and simmer till the meat is tender4 ,a few minutes before removing from the fire add salt and pepper to taste1 also #a_/b teaspoonful of sugar4 ,strain1 and when cool remove the fat4 ,when needed1 heat the necessary quantity1 and if desired very clear add the shell and white of #a egg4 ,let this boil slowly #c or #d minutes4 ,skim and strain through a fine cloth4 ,a little lemon juice may be added to vary the flavor4 ,this may be poured into small cups and kept in a cool place2 or if the patient can take it some of the breast meat may be cut into small pieces and moulded with it4 ,if the broth is served hot1 it should not be cleared with the egg4 ,mutton ,broth4--,chop #a pound of lean1 juicy mutton very fine2 pour over it #a pint of cold water4 ,let it stand until the water is very red1 then heat it slowly4 ,allow it to simmer #aj minutes4 ,strain1 season1 and if liked thick1 #b tablespoonfuls of soft boiled rice may be added2 or it may be thickened with a little cornstarch wet with cold water and stirred into the hot broth4 ,serve very hot4 ,if there is not enough time to cool the broth and reheat1 the fat may be removed by using a piece of tissue1 coarse brown or blotting paper1 which1 by passing over the surface1 will remove any fat which cannot be taken off with a spoon4 ,oatmeal ,gruel4--,to #a quart of boiling water add #b tablespoonfuls of oatmeal1 salt to taste4 ,boil #a hour1 strain and serve with or without milk4 ,another method is to cover the oatmeal with cold water4 ,stir well2 let it settle1 then pour off the mealy water into a saucepan4 ,then boil the water4 ,egg ,soup4--,put #a ounce of sago with #a_/b pint of milk into a double boiler1 and cook #bj minutes4 ,strain through a sieve and add #a_/b pint of beef extract 7or ,bouillon74 ,when hot take it from the fire and stir gradually into it the yolks 7well beaten7 of #b eggs4 ,season to taste1 and serve4 ,chicken or mutton broth may be used4 ,albumen and ,milk4--,put the white of #a egg into #a_/b pint of milk4 ,pour into a pint fruit jar1 screw on the top tightly and shake well for #a minute1 when it should be light and smooth4 ,serve at once4 ,a pinch of salt may be added if desired4 ,egg-,nog4--,beat #a egg until very light1 add #b teaspoonfuls of sugar1 and beat again2 add #b_/c cup of cold milk1 mix well1 and if ordered1 #b teaspoonfuls of brandy may be added4 ,a pinch of salt added to the yolk of the egg makes it more palatable4 ,orange ,soup4--,soak the juice of an orange1 #a_/c of the grated rind1 and #a teaspoonful of lemon juice for #a_/b hour4 ,strain1 and make the liquid up to a cupful with water4 ,bring to boiling point and add two level teaspoonfuls of arrowroot1 moistened with a very little cold water1 stirring constantly until it thickens4 ,when it reaches the boiling point1 add #a tablespoonful of sugar1 turn into a bowl and stand away to cool4 ,serve very cold4 7,any tart fruit juice may be used for this soup47 ,arrowroot ,gruel4--,dissolve #b level teaspoonfuls of arrowroot in a little cold water1 add #a cup of boiling water1 cook for a few seconds2 take from the fire1 add a tablespoonful of sugar1 #a tablespoonful of lemon juice4 7,one egg may be beaten1 white and yolk separately1 until very light1 mix them carefully and pour over the egg slowly one pint of hot arrowroot gruel1 made as above2 stir until well mixed47 ,rice ,water or ,jelly4--,pick over and wash carefully #b tablespoonfuls of rice1 and cook in water until the rice is dissolved4 ,add salt and sugar to taste4 ,if intended to jelly1 add lemon juice and strain into a mould4 ,serve cold with cream and sugar4 ,if to be used as a drink1 add enough hot water to make a thin liquid1 and boil longer4 ,a little stick cinnamon may be added a few minutes before straining4 ,serve hot or cold4 ,stewed ,figs4--,take some choice figs1 wash1 then cover them with cold water4 ,soak over night4 ,in the morning bring them to boiling point1 and keep them over the fire1 just simmering for #bj minutes1 or until the figs are plump and soft4 ,lift them out carefully1 and boil down the liquor until it forms a syrup4 ,pour this over the figs and serve cold4 ,whipped or plain cream may be served with them4 ,jellied ,chicken4--,take a young1 tender chicken4 ,prepare and disjoint it as for a fricassee4 ,put a bay leaf1 a stock of celery about #d inches long1 and #b whole pepper corns in the bottom of a bowl4 ,then put in the chicken4 ,stand the bowl in a pot of boiling water1 being careful that the steam shall not drip1 or the water boil over into the chicken4 ,cover the pot closely and keep the water boiling until the meat is tender enough to allow the bones to slip out4 ,remove the skin and bones and put the remainder of the chicken into a pint bowl or mould4 ,season the remaining liquor with salt1 and strain over the meat4 ,stand in a cool place to harden4 7,do not add water to the chicken when cooking47 ,raw ,meat ,sandwiches4--,three ounces of raw beef1 which may be chopped very fine and rubbed through a hair sieve or scraped from a slice of steak4 ,mix with it #a ounce of fine bread crumbs1 #a teaspoonful of sugar1 pepper and salt to taste4 ,spread it between thin slices of brown or white bread and butter4 7,a few drops of lemon juice may be added if the flavor is liked47 ,broiled ,steak1 ,hamburg ,steak1 ,broiled ,white ,fish1 ,stews1 ,etc4 7,see recipes in preceding chapters47 99 99 99 99 99 ,a ,,few ,,general ,,hints ,,for ,,school ,,children4 ,too much attention cannot be given by parents to the diet of school children1 or by teachers to the diet of pupils under their care in boarding schools and colleges4 ,the average age of school children is from six to sixteen years4 ,during this time both mind and body are undergoing development4 ,throughout school period the growth of the body is continued until almost completed4 ,there are unusual demands1 therefore1 upon the functions of absorption and assimilation4 ,the food must be abundant1 and of the character to furnish new tissue1 and to yield energy in the form of heat and muscular activity4 ,the food should also contain salts of lime to meet the requirements of formation of the bones and teeth4 ,many children acquire habits of dislike for certain articles of food1 which become so fixed in later life that they find it very inconvenient1 especially when placed in circumstances1 as in travelling1 where one cannot always obtain the accustomed diet2 it therefore is unwise to cultivate such habits1 which are often a serious obstacle to normal development4 ,a physician is often baffled in the treatment of a severe disease by the vitiated taste of the patient4 ,many cases of anaemia and chlorosis1 which are so commonly seen in young girls1 are directly traceable to a faulty diet4 ,it should be the imperative duty of all teachers to consider the responsibility of rightly developing the physical constitutions of those entrusted to their care4 ,they should remember that the mind keeps on developing long after the body1 and that the period under discussion is one in which the constitution of the individual is established for the remainder of life4 ,at this stage success in digestion and assimilation is of greater importance than success in mental attainments4 7,thompson47 ,an important consideration in school diet is to avoid monotony1 which becomes so common from economic reasons1 or more often from carelessness4 ,it is so much easier to yield to routine and force of habit than to study the question4 ,the hours for study and for meals should be so regulated that sufficient time will be allowed before each meal for children to wash and prepare themselves comfortably without going to the table excited by hurry1 and they should be required to remain at the table for a fixed time1 and not allowed to hastily swallow their food in order to complete an unfinished task or game4 ,an interval of at least half an hour should intervene after meals before any mental exertion is required4 ,constant nibbling at food between meals should be forbidden2 it destroys the appetite1 increases the saliva1 and interferes with gastric digestion4 ,the habit of chewing gum cannot be too strongly condemned1 both for the reason given in the preceding sentence and for its effect upon the muscles and nerves4 ,it is being more and more realized by the public in general1 that the breaking down of health at school is more often due to impoverished nutrition than to overwork4 ,delicate children should not be allowed too long intervals between meals1 as for instance1 the evening meal at six o'clock and breakfast the following morning at seven or half past4 ,a glass of milk and a piece of whole wheat bread and butter should be given--if they awaken--during the night4 ,delicate children whose appetites are poor1 and who do not do proper justice to their regular meals1 should be given an extra allowance of hot broth or hot milk with bread and butter1 between meals4 ,these rules are applicable in cases of children who1 during one or two years1 seem to develop with extraordinary rapidity1 growing sometimes two inches or more in six months4 ,the demands of this rapid growth must be met by proper nutrition1 or serious subsequent impairment of vitality may result4 ,such children should have their meals made tempting by good cooking and pleasant variety1 as well as an agreeable appearance of the food4 ,meat which is carved in unsightly masses and vegetables which are sodden and tasteless will be refused1 and an ill attempt is made to supply the deficiency in proper food by eating indigestible candy1 nuts1 etc4 ,children often have no natural liking for meat1 and prefer puddings1 pastry or sweets when they can obtain them2 it is therefore more important that meat and other wholesome foods should be made attractive to them at the age when they need it4 99 99 99 99 99 ,,suggestions ,,for ,,school ,,children',s ,,diet4 ,if early rising is insisted upon1 a child should never be set at any task before breakfast1 especially in winter2 and if it is not expedient to serve a full breakfast at half-past six or seven1 the child should be given a bowl of milk and bread1 a cup of cocoa with a roll or other light food4 ,breakfast may be served later1 after the first exercises of the morning1 and should consist of porridge of wheaten grits1 hominy1 fish1 eggs1 fruit 7raw or cooked71 bread and butter4 ,dinner1 which should always be served near the middle of the day1 should comprise meat1 potatoes1 one or two green vegetables1 some form of light pudding or sweet4 ,supper1 it is generally admitted1 should comprise easily digested articles of food2 such substances as pastry1 cheese and meats are better omitted2 it should consist of a porridge1 with milk or cream1 or a light1 farinacious pudding of rice1 tapioca or sago1 with bread and butter1 and some simple form of preserve1 stewed apples or prunes1 or very light1 plain cake4 ,a good bowl of nutritious broth--or soup--with bread or crackers1 may be substituted for the porridge or pudding4 ,it will sometimes be found best to serve this meal at seven or half-past seven o'clock2 in this case the child should be given a slice of bread and butter or a glass of milk 7drinking it slowly71 at half-past four or five4 ,some of the more important articles of school diet require special mention2 the following extract from ,dr4 ,thompson's ,practical ,dietetics may prove helpful3-- ,bread4--,bread1 as a rule1 should be made of whole meal1 but must not be too coarse4 ,the advantage of this bread for children consists in its containing a larger proportion of salts1 which they need1 than is found in refined white flour1 and butter should be freely served with it to supply the deficiency of fats which exist in meat4 ,children need fat1 but they do not digest meat fat well1 as a rule1 and are very apt to dislike it4 ,they will often take suet pudding1 however1 when hot mutton fat wholly disagrees with them4 ,milk4--,milk should be freely supplied1 not only in the form of puddings and porridges1 but as an occasional beverage1 and children should be made to understand that when hungry1 they can obtain a glass of milk1 or a bowl of crackers or bread and milk1 for the asking4 ,chambers says1 ',the best lunch that a growing young man can have is a dish of roast potatoes1 well buttered and peppered1 and a draft of milk4' ,meat4--,meat may be given twice a day1 but not oftener4 ,it may sometimes be advisable to give it but once a day when fish or eggs are supplied2 it should1 however1 be given at least once daily1 to rapidly growing children4 ,sweets4--,the greater number of children have a natural craving for sweets4 ,the energy developed in active childhood necessitates the consumption of a larger proportion of sugar than is required by adults4 ,the craving of children for confections1 candy1 etc41 furnishes a true indication of the actual requirements of nature1 and it must be admitted that a certain amount of wholesome candy not only does most children no harm1 but may serve them as an excellent food4 ,the main difficulty with such forms of sugar1 however1 is that children are not furnished with a proper proportion of sugar with their meals1 and the meals themselves are not so regulated as to prevent their becoming very hungry between times2 consequently1 if they can obtain candy1 which satisfies them for the time1 they are very apt to eat too much1 with the result of producing more or less dyspepsia and diminishing the normal appetite4 ,alcohol in every form should be absolutely excluded4 ,if given during early youth1 it is particularly prone to develop a taste which may become uncontrollable in later years4 7,children should not indulge in tea and coffee47 ,exercise4--,as a general rule1 active muscular exercise in children disturbs their digestive process far less than mental effort1 when taken immediately after meals2 and every adult is familiar with the romping which children can undertake straightway after dinner1 often1 though not always1 with impunity1 whereas a proportionate amount of exercise on the part of an adult might produce a severe dyspeptic attack4 ,much of the headache and inattention of pupils during school hours is the direct result of an ill-regulated diet1 or from vitiated appetites4 99 99 99 99 99 ,,infants' ,,diet4 ,one of the most important subjects included in a domestic science course of study is the feeding and care of infants4 ,a subject requiring special intelligence and consideration2 one which embodies the condensed information of the preceding chapters1 and is the foundation upon which the future physical structure is built4 ,it is not upon the mother alone that the baby depends for care and attention4 ,many young girls1 especially elder sisters and nurse-maids1 have this responsibility placed upon them when they are little more than children themselves4 ,to these1 as well as to young mothers1 the following suggestions may prove helpful4 ,the first demand of an infant is for food1 and upon the quality and quantity of the article provided depends the health of the child1 as well as the comfort of the household4 ,milk is the only food required by an infant until it is1 at least1 seven or eight months old1 or until sufficient saliva is secreted to assist digestion2 some authorities say one year1 others until the child has sufficient teeth with which to masticate food4 ,if nature's supply is not available1 or sufficient1 the best substitute is cow's milk4 ,as cow's milk contains less sugar of milk1 and fat 7cream71 than human milk1 these must be supplied4 ,being more acid than alkaline1 this must be corrected by the use of lime water4 ,there is more casein 7curd7 in cow's milk than in mother's milk1 therefore water must be added to reduce this4 ,the following proportions have been submitted as a digestible form of preparing cow's milk for young infants 7,dr4 ,meigs73-- ,cream1 #b tbsps4 ,milk1 #a tbsp4 ,lime water1 #b tbsps4 ,milk-sugar water1 #c tbsps4 ,one quarter of this amount to be given every two hours during the day1 and once or twice at night4 ,after the baby is a week old1 the quantity may be increased to one-half at each meal2 at two months the whole amount prepared may be given at once4 ,the proportion of milk should be gradually increased1 and the water and cream decreased1 until at two months old the proportion should be3-- #c tbsps4 milk4 #a tbsp4 cream4 #a tbsp4 lime water4 #c tbsps4 sugar water4 ,when six months old the quantity of milk is doubled4 ,it should be increased every day until ten tablespoonfuls are given at a feeding4 ,,barley ,,water4 #b tbsps4 pearl barley4 #a pt4 boiling water4 ,wash the barley carefully4 ,pour over it the boiling water4 ,let it simmer for two hours4 ,strain and sweeten with a pinch of sugar of milk4 ,,milk-,,sugar ,,water4 #a_/b oz4 sugar of milk4 #a_/b pt4 boiling water4 ,dissolve1 and keep closely covered4 ,it will not keep long1 so should be made when required to use4 ,,lime ,,water4 ,take a lump of lime weighing about one ounce4 ,put in a bottle with a quart of cold water 7which has been boiled74 ,shake the bottle well until the lime is dissolved1 and let it stand for #ab hours4 ,pour the clear liquid into another bottle1 being careful not to disturb the sediment4 ,keep carefully corked4 ,water will only absorb a certain quantity of lime1 so there is no danger of its being too strong4 ,as cow's milk is more difficult to digest than mother's milk1 it is sometimes necessary to substitute barley water in place of the lime water and milk1 using the same amount of cream as given in recipe4 ,,malted ,,food4 #b oz4 wheat flour or barley meal4 #a-c_/d qts4 water4 #a tsp4 extract of malt4 ,mix the flour to a paste with a little water1 gradually add a quart of the water2 put it in a double boiler and boil #aj minutes4 ,dissolve the malt extract in #d tbsps4 of the water 7cold74 ,lift out the inner vessel and add the malt and remainder of the cold water4 ,let it stand #ae minutes1 replace1 and boil again for #ae minutes4 ,strain through a wire gauze strainer4 7,half this quantity may be made47 ,this preparation is used when both barley water and lime-water disagree4 ,it must always be given with milk4 ,it prevents the large tough curds forming1 which is such an objectionable feature in using cow's milk4 ,,peptonized ,,milk4 ,in cases of especially weak digestion it may be necessary to peptonize the milk1 which may be done as follows3 ,add #e grains of extract of pancreas and #ae grains of baking soda to #a pint of milk4 7,tablets of pancreatin and soda may be used47 ,after adding the peptonizing material put the milk in a double boiler or in a vessel which may be set in a larger one1 holding water1 as hot as the hand can bear being dipped into quickly1 or about #aae deg4 ,fah4 ,leave the milk in the hot water about #bj minutes1 then place on the ice4 ,if heated too long the milk will taste bitter4 ,the preparation given in recipe ,no4 #a1 or with the barley water added1 may be peptonized4 ,,sterilized ,,or ,,pasteurized ,,milk4 7,see ,milk1 ,chapter ,v47 ,put the amount of milk required for a meal into pint or half pint bottles1 allowing for the number of times the child is to be fed in #bd hours4 ,use cotton batting as a stopper4 ,place a wire frame1 or invert a perforated tin pie plate1 in the bottom of a saucepan2 stand the bottles on this1 pour around them enough water to come well above the milk1 cover the saucepan or kettle1 and when the water boils lift the saucepan from the fire and allow the bottles to remain in the hot water for #a hour4 ,keep in the ice box or stand them in cold water until needed4 ,if milk is to be used during a long journey it will be necessary to repeat the above operation three times1 letting the milk cool between each time4 ,unless the milk is perfectly fresh1 and has been handled with great care1 it is safer to sterilize or pasteurize it4 ,the former1 if any doubt is entertained as to the quality of the milk1 the latter in every case4 ,,temperature ,,of ,,food4 ,food should be milk warm1 or about #ii deg4 ,fah41 when given to a baby4 ,hot food is very injurious4 ,,nursing ,,bottles ,,and ,,feeding4 ,have two plain bottles with rubber tops1 without tubes4 ,bottles with ounces and tablespoonfuls marked on them can be purchased1 and are a great convenience in measuring the amount of food required4 ,after using the bottle1 empty the remaining milk2 rinse in cold water1 then in scalding water4 ,if particles of milk adhere to the bottle use coarse salt or raw potato cut in small pieces4 ,if the glass looks cloudy1 add a little ammonia to the water4 ,turn the rubber tops inside out and scrub with a stiff brush2 boil them every alternate day for #aj minutes4 ,absolute cleanliness is a necessity in the care of a baby's food1 bottles and rubber tops4 ,the bottle should be held1 while the baby is feeding1 in such a position that the top is full of milk4 ,if air is sucked in with the milk stomach-ache will likely result4 ,starchy food should not be given to a child until it is able to masticate4 7,see digestion of starch1 ,chap4 ,,viii47 ,arrowroot1 cornstarch1 rice1 etc41 must not be given to infants4 ,,flour ,,ball4 ,put a bowlful of flour into a strong cloth1 tie it up like a pudding1 and place it in a kettle of boiling water4 ,boil for #aj or #ab hours4 ,when boiled turn it out of the cloth and cut away the soft outside coating4 ,when cool1 grate the hard inside portion and use a teaspoonful at each feeding1 for a baby #h months old1 increasing the amount for an older child4 ,this may be prepared in the same manner as cornstarch or flour4 ,the long boiling converts the starch into dextrine1 which is more easily digested than starch4 ,this is especially valuable in cases of diarrhoea1 and may be used instead of barley gruel as a food4 ,,oatmeal ,,gruel4 ,pound a cupful of oatmeal in a pestle or on a bread board4 ,put in a bowl and pour over it #a pint of cold water4 ,stir it up1 then let the mixture settle for a few minutes4 ,pour off the milky fluid1 repeat this process4 ,boil this water for an hour1 adding a pinch of salt1 and use it to dilute the milk instead of water4 ,a thicker gruel may be made from oatmeal by allowing #a tablespoonful to a cup of boiling water4 ,let it boil #a hour1 then strain through a wire strainer4 ,,farina ,,gruel4 #a tbsp4 farina4 #b cups boiling water4 ,a spk4 of salt4 ,cook for #bj minutes2 use as directed for oatmeal4 ,,beef ,,juice4 7,see page #ade47 ,beef juice is sometimes ordered for delicate babies4 ,for a child #i months old1 #a or #b tablespoonfuls may be given once a day4 ,,albuminized ,,food4 ,when milk cannot be taken1 albuminized food proves an excellent substitute4 ,shake the white of #a egg with #a_/b a pint of water 7filtered or boiled and cooled7 in a glass jar until they are thoroughly mixed4 ,add a few grains of salt4 ,children do not require a great variety in their food4 ,give one article of diet at a time and see how it agrees before trying another4 ,after a child is a year old the various cereals may be given as porridge instead of gruel1 with the addition of a little sugar4 ,remember1 all cereals should be thoroughly cooked 7see page #hc74 ,,biscuits4 ,gluten1 soda1 oatmeal or ,graham biscuits may be soaked in milk or given alone4 ,do not give the fancy or sweet biscuits to young children4 ,,eggs4 ,a properly boiled egg 7see page #fi7 may be given every alternate day to a child #a year old4 ,,junket4 ,junket is much better for young children than custards or puddings1 and sometimes agrees well with babies4 ,take #a pint of milk1 heat it to #ih deg4 ,fah41 or milk warm4 ,add #a teaspoonful of rennet and #a teaspoonful of sugar4 ,stir all together and let it stand in a warm place until it becomes as thick as jelly4 ,remove at once to a cool place or whey will appear4 ,,baked ,,potatoes4 ,potatoes should not be given to a child under #b years old in any other form than baked4 ,the potash salts are the most valuable constituent1 and are lost when they are peeled and boiled4 ,they should be dry and mealy4 ,a little salt1 butter or cream should be added4 ,,macaroni4 7,see page #he47 ,macaroni is an excellent food for young children4 ,,fruit4 ,baked apples and the juice of an orange are the only fruits which should be given to children under two years of age4 ,,rice4 ,rice is an excellent food for young children1 but not for infants4 ,,ventilation4 ,foul air is injurious to grown persons1 but it is infinitely more dangerous to the sensitive organization of a child4 ,therefore special attention should be given to the ventilation of rooms occupied by a baby 7see page #acb74 ,fresh air1 wholesome food1 regular bathing1 and plenty of sleep will insure the normal growth of the average baby1 and are within reach of every one who has the care of young children4 ,the writer is indebted to ,miss ,scovil1 ,superintendent of ,newport ,hospital1 and one of the associate editors of the ,ladies' ,home ,journal1 for many of the above hints concerning the diet of infants4 ,,emergencies4 ,as frequent accidents occur during the performance of household duties1 a few suggestions as to how slight injuries should be treated may prove useful to the young housekeeper4 ,cuts4--,a cut should be washed with cold water1 covered with a small pad of cotton1 bound up1 and left alone4 ,should matter form1 the bandage must be taken off1 the wound bathed with carbolized water1 #a-hj1 and a little carbolized vaseline spread on a bit of linen and laid over it4 ,the washing and dressing should be repeated two or three times a day if there is much discharge4 ,bruises4--,a flannel wrung out of very hot water1 and laid on a bruise1 relieves the soreness4 ,for bruises on the face1 apply ice4 ,brown paper wet in vinegar is an old-fashioned remedy4 ,if the skin is broken1 treat as a wound1 with carbolized water and carbolized vaseline4 ,sprains4--,both hot and cold treatment is recommended4 ,immerse the joint in water as hot as can be borne4 ,keep up the temperature by gradually adding more hot water4 ,let it soak for an hour or more4 ,then wrap in warm flannel1 and surround with hot water bags or bottles4 ,stings4--,bathe the part in ammonia1 or baking soda and water2 wet a cloth in the same1 and bind over it4 ,burns4--,the best household remedies for burns are baking soda and carbolized vaseline4 ,for slight burns mix the soda to a paste with water1 and spread thickly over the part2 cover with linen or old cotton4 ,this may be kept wet by squeezing water over it4 ,if shreds of clothing adhere to a burn1 they should be soaked with oil1 and not pulled off until softened4 ,if the skin is gone1 spread carbolized vaseline on linen1 and bind on the part until the doctor arrives4 ,in burns caused by acids1 water should not be applied to the parts4 ,cover with dry baking soda4 ,if caused by an alkali1 such as lye1 ammonia1 or quick-lime1 use an acid1 as vinegar or lemon juice1 diluted4 ,poisoning4--,for poison ivy1 saturate a cloth in a solution of baking soda1 or ammonia and water1 and lay over the part4 ,when poison has been swallowed1 the first thing to do is to get it out of the stomach4 ,secondly1 to prevent what remains from doing more mischief4 ,give an emetic at once4 ,one tbsp4 of salt in a glass of tepid water2 #a tsp4 of mustard1 or #a tsp4 of powdered alum in a glass of tepid water4 ,a tsp4 of wine of ipecac1 followed by warm water4 ,repeat any of these three or four times if necessary4 ,the quantities given are for children2 larger doses may be given to adults4 ,it is well to give a dose of castor oil after the danger is over1 to carry off any remnants of the poison that may have lodged in the intestines4 ,after a poison has burned the mouth and throat1 plenty of milk may be given1 also flour1 arrowroot1 or cornstarch gruel4 ,for drowning and other serious accidents1 see ,public ,school ,physiology4 ,,furnishing ,a ,,class-,,room4 ,the furnishing of a class-room should be so complete that each pupil should be able to attend to the appointed task without delay4 ,the furniture should consist of a stove1 or range1 gas stove if more convenient1 a hot water tank or boiler1 sink1 table 7side71 towel rack1 #b dozen chairs1 or seats with tablet arms1 a cupboard or kitchen dresser for table ware1 a large cupboard or arrangement for lockers1 in which caps1 aprons1 etc41 should be kept1 a large table--horseshoe shape is the most satisfactory--with drawers1 and space for rolling pin1 bread board1 etc41 underneath4 ,the table should be large enough to allow at least #b ft4 #f in4 for each pupil4 ,twenty pupils is the limit of a practice class4 ,on the table should be placed at regular intervals1 #aj gas burners with frame4 ,the teacher's table should stand in the opening at the end of the table so that she may see each pupil while at work1 and when demonstrating may be seen by each pupil4 ,the following list of utensils will be found sufficient for practice work for a class of #bj pupils4 ,,earthen1 ,,china ,,and ,,glass ,,ware4 #a dinner set4 #b quart pitchers4 #b pint pitchers4 #b small oval baking dishes4 #b small round baking dishes4 #d #d-quart bowls1 with lips4 #f #b-quart bowls1 with lips4 #d #a-quart bowls4 #ab baking cups4 #f kitchen cups4 #b small platters4 #b medium size platters4 #b deep pie plates4 #f shallow pie plates4 #b jelly moulds4 #a teapot4 #a dozen quart gem jars4 #a dozen pint gem jars4 #f #d-quart stone jars or crocks4 #a dozen fancy plates1 and glass dishes for serving4 ,,woodenware4 #a wash-board4 #ab small bread boards4 #ab rolling pins4 #b chopping trays4 #b potato mashers4 #a potato ricer4 #a water pail4 #a scrubbing pail4 #a pail or bucket for refuse4 #a flour bucket1 with cover4 #f wooden spoons--small4 #a #b-;gallon ice cream freezer4 #a broom4 #a whisk-broom4 #a crumb pan and brush4 #a floor scrubbing brush4 #f small scrubbing brushes4 #a stove brush4 #a pastry brush4 #a small refrigerator4 ,spice boxes4 ,dish mops4 ,lemon squeezers1 etc4 ,,agate ,,ware4 #d double boilers4 #b #d-quart kettles4 #b #b-quart saucepans4 #d #a-quart saucepans4 #d pt4 saucepans4 #b oval pudding dishes4 #a #d-quart preserving kettle4 #a hand basin4 #a tea kettle4 ,,iron ,,ware4 #a spider4 #a griddle4 #a pan for meat4 #a pan for fish4 #a meat fork4 #a can opener4 #a meat cleaver4 #b wooden-handled spoons4 #a braising pan 7cover74 ,scales1 etc4 ,,tin ,,and ,,wire ,,ware4 #b large graters4 #a nutmeg grater4 #ab flour dredges4 #ab measuring cups4 #a funnel4 #a basting spoon4 #a wire broiler1 for toast4 #b wire broilers1 for steak4 #a wire soap dish4 #c ,dover egg beaters4 #c small wire strainers4 #a large wire strainer4 #a flour scoop4 #b flour sifters4 #a gravy strainer4 #a colander4 #b dish pans4 #b #b-qt4 milk cans4 #a quart measure4 #a pint measure4 #a steamer4 #f small bread pans4 #f small jelly moulds4 #a set gem pans4 #a doz4 muffin rings4 #b dustpans4 #b plain cake cutters4 #a doughnut cutter4 #a small biscuit cutter4 #a frying basket4 #a dipper4 #b long1 shallow cake tins4 #b egg whisks4 #a round cake tin4 #a wire frame4 #a vegetable cutter4 ,,miscellaneous4 #a doz4 dish towels4 #b floor cloths4 #ab holders4 ,cheese cloth4 ,pudding cloth4 ,needles4 ,twine4 ,scissors4 ,skewers4 ,screw driver4 ,corkscrew4 #a doz4 knives and forks4 ,hammer4 ,tacks and ,nails4 ,ironing sheet and holder4 ,coal scuttle4 ,fire shovel4 ,coal sieve4 ,ash hod4 ,flat irons4 ,paper for cake tins4 ,wrapping paper4 ,small tub for laundry work4 #f tablespoons4 #b doz4 teaspoons4 ,while this may seem a formidable list1 it will not be found expensive4 ,some of the above articles may be omitted and others substituted4 ,it must be remembered that the utensils will be well cared for1 consequently will last for many years4 ,in country schools1 or where gas is not available1 oil stoves may be used4 ,in some schools1 where space is limited1 one small table is used1 two or more pupils demonstrating the lesson under the supervision of the teacher1 the pupils taking this duty in alternation4 ,the remainder of the class observe and take notes4 ,the cost of material is trifling4 ,it should not average more than fifty cents per pupil per annum1 and for a large number should average less than this amount4 ,the ,boston school kitchens are1 many of them1 furnished at a cost of from #bjj to #cjj4 ,a fair average cost for ,ontario should be about #age4 99 99 99 99 99 ,,planning ,,and ,,serving ,,meals4 ,during the last quarter of school work each pupil should submit a typical menu for breakfast1 dinner and supper1 allowing for a certain number of people4 ,consider the occupation1 and give reasons for the choice of food for each meal4 ,state how long it should take to prepare the meal1 and give the cost4 ,insist upon variety in menus1 and request the pupil to describe how the meal should be served4 ,system1 neatness and promptness should be especially emphasized4 ,clean table linen--no matter how coarse--is possible for every one4 ,a dish of fruit or flowers1 if only a bunch of green foliage1 improves the appearance of the table4 ,during the school course a special lesson should be devoted to setting the table and serving meals1 with and without a waitress1 so as to give a knowledge of how a meal should be served1 no matter what the pupil's position in life may be or what part she may have to perform4 ,a ,,few ,,general ,,hints ,,on ,,setting ,,the ,,table4 ,although every housekeeper has her own method for serving meals1 a few general principles govern all properly regulated service4 ,when setting the table1 cover first with a canton-flannel or felt cloth1 in order to prevent noise and protect the table4 ,place each article in its proper place and not in a confused jumble4 ,see that the tablecloth is spread smoothly1 that the corners are of equal length1 that the crease--if the cloth has been folded instead of rolled--is exactly in the centre4 ,place the fruit or flowers in the centre of the table4 ,for each person place knife1 spoon and glass on the right1 fork and napkin on the left4 ,place the glass at the point of the knife4 ,turn the edge of the knife towards the plate and the fork tines up1 the spoon with the bowl up4 ,if soup is to be served1 place a square of bread or a roll on top of the napkin or between the folds4 ,place the pepper and salt at the corners of the table1 unless individual salts are used1 when they should be placed at the head of the plates1 where the dessert spoon may be placed--the handle towards the right--for convenience4 ,the general rule in serving simple family meals1 with or without a waitress1 is for the hostess to serve the porridge and coffee at breakfast2 the soup1 salad and dessert at dinner1 and pour the tea at the evening meal4 ,when luncheon is served in the middle of the day the hostess usually does the greater part of the serving1 as luncheon is considered to be the most informal meal of the day4 ,a ,,few ,,hints ,,for ,,waitresses4 ,learn to move quickly and quietly4 ,be scrupulously clean and neat in every detail of dress and habit4 ,before serving a meal see that hands and finger nails are clean4 ,always have a fresh white apron ready to put on before the meal is announced4 ,look over the table and see that everything is in its place before announcing a meal4 ,fill the glasses with water either before the family enter the dining room or immediately after they are seated4 ,lift the covers from hot dishes and turn them over at once in order to prevent the steam from dropping on the cloth4 ,take the plate from the host or hostess1 and place before each person from the right side--keep the thumb well under the plate4 ,when passing anything from which the persons seated at table help themselves1 such as vegetables1 sauces1 etc41 always go to the left1 so as to leave the right hand of the one to be served free4 ,keep a watchful eye over the table and pass anything apparently required4 ,learn to receive instructions from the hostess in an undertone4 ,do not get excited and try to do too many things at once4 ,it is an accomplishment to be a good waitress1 as it requires special refinement and deftness1 which are scarcely compatible with an untidy nature4 ,when serving meals without a waitress1 the daughters of the house should consider it their special privilege to save the mother any annoyance or discomfort during the meal time4 ,never allow dishes1 which have been used1 to accumulate on the table or allow the table to become disordered4 ,as much of the food as possible should be placed on the table before the family are seated1 and the plates or dishes removed at once after using4 ,no matter how simple the meal may be1 every housekeeper should see that it is served neatly and on time4 ,teachers may exercise a far-reaching influence in the refining of home life by impressing upon the pupils the importance of these--too often considered--minor matters1 and by giving minute instructions in the setting of table and serving the meal4 ,one carefully planned practice lesson will convey more knowledge of such matters than any number of lectures or pages of theory4 99 99 99 99 99 ,,consideration ,,of ,,menus4 ,the following menus and analyses are taken from bulletin ,no4 #gd1 prepared in the ,united ,states ,experiment ,stations1 and are inserted so as to give some idea of the cost and relative value of various foods in combination4 ,it must be remembered that the prices given are in excess of prices in ,ontario1 therefore the cost per menu would be less than is given in these illustrations4 ,the more expensive menus have been omitted4 ,the writer of the article says3-- ,in planning a well balanced diet the following points must be considered3-- 7#a7 ,the use of any considerable amount of fat meat or starchy food should be offset by the use of some material rich in protein4 ,thus1 if roast pork is to be eaten for dinner1 veal1 fish1 or lean beef might well be eaten for breakfast or supper1 or both4 ,bean soup furnishes a considerable amount of protein1 while bouillon1 consomme1 and tomato soup are practically useless as a source of nutriment4 ,skim milk also furnishes protein1 with but very little accompanying fats and carbohydrates to increase the fuel value4 7#b7 ,the use of lean meats or fish for all three meals would require the use of such foods as rice1 tapioca1 or cornstarch pudding1 considerable quantities of sugar and butter1 and more vegetables1 in order to furnish sufficient fuel value4 7#c7 ,since flour1 sugar1 and butter or lard enter very largely into pastries and desserts1 the larger the quantities of these dishes that are consumed the larger does the fuel value tend to become as compared with the protein4 ,the principal classes of food materials may be roughly grouped as follows as regards the proportion of protein to fuel value1 beginning with those which have the largest proportion of protein and ending with those which contain little or no protein3-- ,foods containing a large amount of protein as compared with the fuel value4 ,fish2 veal2 lean beef1 such as shank1 shoulder1 canned corned1 round1 neck1 and chuck2 skim milk4 ,foods containing a medium amount of protein4 ,fowl2 eggs2 mutton leg and shoulder2 beef1 fatter cuts1 such as rib1 loin1 rump1 flank1 and brisket2 whole milk2 beans and peas2 mutton chuck and loin2 cheese2 lean pork2 oatmeal and other breakfast foods2 flour2 bread1 etc4 ,foods containing little or no protein4 ,vegetables and fruit2 fat pork2 rice2 tapioca2 starch2 butter and other fats and oils2 sugar1 syrups4 ,,the ,,menus4 ,to illustrate the ways in which milk may be combined with other food materials1 to form daily dietaries with about the amount of protein and the fuel value called for by the standard for men at moderate muscular work1 a few menus are given in the following pages4 ,these menus are intended to show how approximately the same nutritive value may be obtained by food combinations differing widely as regards the number1 kind1 and price of the food materials used to make up three daily meals4 ,they also illustrate how the cost of the daily menu may vary greatly with the kind and variety of materials purchased1 though the nutritive value remains the same4 ,these sample menus should not1 however1 be regarded as in any sense models to be followed in actual practice4 ,the daily menus for any family will necessarily vary with the market supply1 the season1 and the relative expensiveness of different food materials1 as well as with the tastes and purse of the consumers4 ,the point to which we wish here to draw especial attention is that the prudent buyer of foods for family consumption can not afford to wholly neglect their nutritive value in making such purchases4 ,with reference to the following daily menus1 several points must be definitely borne in mind4 7#a7 ,the amounts given represent about what would be called for in a family equivalent to four full-grown men at ordinary manual labor1 such as machinists1 carpenters1 mill-workers1 farmers1 truckmen1 etc41 according to the usually accepted standards4 ,sedentary people would require somewhat less than the amounts here given4 7#b7 ,children as a rule may be considered as having moderate muscular exercise1 and it may easily be understood that the #ad-year-old boy eats as much as his father who is engaged in business or professional occupation1 both requiring1 according to the tentative standard1 #j4h of the food needed by a man with moderate muscular work4 7#c7 ,it is not assumed that any housewife will find it convenient to follow exactly the proportions suggested in the menus4 ,the purpose is to show her about what amounts and proportions of food materials would give the required nutrients4 ,a family equivalent to four men having little muscular exercise--i4e41 men with sedentary occupation--would require but about #j4h the quantities indicated in the following menus4 ,it would be very doubtful1 however1 if they would eat proportionally less of every food material4 ,it would1 in fact1 be more probable that the amounts of meat1 fish1 eggs1 potatoes1 and bread eaten would be reduced in a much greater proportion than fruit1 pastry1 coffee1 etc4 ,,pecuniary ,,economy ,,of ,,milk ,,and ,,other ,,foods4 ,amounts of actual nutrients obtained in different food materials for #aj cts4 ,food ,material4 ,lbs4 ,oz4 ,whole ,milk1 #aj cts4 per qt4 #b #j #h #b #h #g #b #ad #f #c #e #e #d #j #d #e #j ,skim #c #f #aa ,skim #b #aj #j ,butter1 #bd cts4 per lb4 #j #g ,cheese1 #af #j #aj ,beef1 round1 #ab cts4 per lb4 #j #ac sirloin1 #ah #j #i ,mutton1 loin1 #af #j #aj ,pork1 salt #ab #j #ac ,cod1 salt #f #a #i ,eggs1 #bb cts4 per doz4 #j #aa ,oysters1 #cj cts4 per qt4 #j #aa ,potatoes1 #fj cts4 per bushel #aj #j ,beans1 dried1 #h cts4 per qt4 #b #h ,wheat flour1 #c cts4 per lb4 #c #e ,,menu ,i4--,for family equivalent to #d men at moderate muscular work4 ---------------------------------------- ---------------------------- ,fuel ,food materials4 ,weight4 ,cost4 ,protein4 ,value4 ---------------------------------------- ---------------------------- ,breakfast4 ,lbs4 ,oz4 ,cents4 ,pounds4 ,calories4 ,bananas1 #d 7or grapes1 #a pound7 #a #d #f-a_/b 4#jji #cfb ,breakfast cereal #d _/ 4#jca #dba ,milk #h #c 4#jaf #afb ,sugar #a-a_/ #b_/ 444 #age ,veal cutlets #a #j #bj 4#bjj #gge ,potatoes #a #j #a-a_/b 4#jah #cbe ,butter #c #f 444 #fec ,rolls #ab #d 4#jgg #a1adh ,coffee 444 #c-a_/b 4#jaj #daj --------------------------------------- ,total #dd-a_/b 4#cfa #d1dca ,dinner4 ,pea soup3 ,split peas #h _/ 4#aba #hbj ,butter #a #e 444 #bag ,flour #a _/ 4#jjg #ajc ,roast beef1 chuck rib #a #ab #ba 4#bge #a1bfj ,potatoes #a #d #a-a_/c 4#jbb #djf ,turnips #h #a 4#jje #fg ,cottage pudding with lemon sauce3 #a cup flour #d _/ 4#jbh #daj ,sugar #c _/ 444 #cej ,butter #a-a_/b _/ #f-a_/b 444 #cbe #a cup milk #h _/ 4#jaf #afb ,sugar #d _/ 444 #dfe ,cornstarch #a-a_/b #b-a_/b 444 #agb ,butter #a_/b _/ 444 #ajh ,coffee 444 #c-a_/b 4#jaj #daj ---------------------------------------- ,total #da 4#dhd #e1bge ,supper4 ,milk toast3 ,milk #b #j _/ 4#jff #fej ,bread #a #b #ah _/ 4#ajg #a1cef ,butter #d _/ 444 #hfi ,cornstarch #b _/ 444 #bbh ,canned salmon #h #h 4#jih #cdj ,fried potatoes3 ,potatoes #h #a _/ 4#jji #afb ,lard #a_/b _/ 444 #acb ,cake #f #d 4#jbf #fai ,coffee or tea 444 #c-a_/b 4#jaj #daj ---------------------------------------- ,total #cd-a_/b 4#caf #d1gff ,total for day #abj #a4afa #ad1dgb ,total for one ,man #cj 4#bij #c1fah ---------------------------------------- ---------------------------- ,,menu ,,ii4--,for family equivalent to #d men at moderate muscular work4 ---------------------------------------- ---------------------------- ,fuel ,food materials4 ,weight4 ,cost4 ,protein4 ,value4 ---------------------------------------- ---------------------------- ,breakfast4 ,lbs4 ,oz4 ,cents4 ,pounds4 ,calories4 ,oatmeal #j #b _/ 4#jai #bcb ,milk #f-a_/b #b 4#jab #abb ,sugar #a _/ 444 #age ,fresh pork sausage #a #h #ah 4#aib #c1bee ,potatoes #ab #a 4#jac #bdd ,bread #ab #c 4#jga #ijd ,butter #b #d 444 #dcd ,coffee 444 #c-a_/b 4#jaj #daj ---------------------------------------- ,total #ca-a_/b 4#cag #e1ggf ,dinner4 ,beef1 for stew #b #h #ae 4#cdg #a1ijj ,potatoes #a #h #b 4#jbg #dhg ,turnips #h #a 4#jje #fg ,bread #h #b 4#jdh #fjc ,butter #a #b 444 #bag ,indian pudding3 ,cornmeal #d _/ 4#jbb #dad ,molasses #d #f _/ 4#jjg #cbi ,butter #a_/b _/ 444 #ajh ,skim milk #b #j _/ 4#jfh #cdj ,coffee 444 #c-a_/b 4#jaj #daj ---------------------------------------- ,total #ca-a_/b 4#ecd #d1hge ,supper4 ,corned beef hash3 ,corned beef1 canned #h #f 4#adb #efj ,potatoes #h #a 4#jji #afb ,bread #ab #c 4#jga #ijd ,butter #b #d 444 #dcd ,apples #ab #a 4#jjc #aia ,milk #b #j #f 4#jff #gbe ---------------------------------------- ,total #ba 4#bia #b1igf ,total per day #hd #a4adb #ac1fbg ,total for one man #ba 4#bhe #c1djg ---------------------------------------- ---------------------------- ,in these menus the amount of milk has1 as a rule1 been taken as representing somewhere near the average consumption4 ,the amount of milk can be increased in any of the menus given above either by substituting it to some extent for coffee or tea1 or by using more milk and smaller quantities of meats1 butter or eggs4 ,roughly speaking1 #a quart of whole milk could be substituted for half a pound of meat or eggs and the amount of nutrients would be the same1 while a pint of milk would give as large a fuel value as #a-a_/b ounces of butter1 and in addition considerable protein not furnished by the latter4 ,this replacement of meats by milk is illustrated in the following menu1 in which a diet with a rather small quantity of milk is so changed as to include a much larger amount4 ,thus for breakfast in the modified ration a pint and a half of milk is made to take the place of half a pound of broiled steak4 ,for dinner a quart of skim milk 7or buttermilk7 is called for1 or a glass for each person unless some of it is used in the cooking4 ,at the same time1 #d ounces less roast pork is required4 ,in the same way a glass of whole milk is allowed each person for supper1 or the bread can be made into milk toast and the most of the extra milk used in this way4 ,this allows the canned salmon to be reduced #f ounces4 ,,menu ,,iii4--,for family equivalent to #d men at moderate exercise4 ---------------------------------------- -------------------- ,weight of food4 --------------------------------- ,food materials4 ,with ,with small large amount amount of milk4 of milk4 ---------------------------------------- ------------------- ,breakfast4 ,lbs4 ,oz4 ,lbs4 ,oz4 ,bananas1 apples1 or pears #j #ab #j #ab ,wheat preparation #d #d ,milk #h #h ,sugar #b #b ,broiled sirloin steak #a #d #ab ,baked potatoes #a #h #a #h ,hot rolls #a #j #a #j ,butter #b-a_/b #b-a_/b ,extra milk #a #h ,dinner4 ,tomato soup #a #ab #a #ab ,roast pork #a #ab #a #h ,mashed potatoes #a #d #a #d ,turnips #h #h ,apple fritters3 ,apples #h #h ,flour #b #b #a egg #b #b ,lard #a-a_/b #a-a_/b ,bread #h #h ,butter #b #b ,extra skim milk #b #j ,supper4 ,canned salmon #a #f #a #j ,potatoes #ab #ab ,bread #h #h ,butter #b #b ,berries1 canned or fresh #h #h ,extra milk #b #j ---------------------------------------- -------------------- ,cost1 protein1 and fuel value of the above4 ---------------------------------------- ---------------------------- ,cost4 ,protein4 ,fuel ,value4 ---------------------------------------- ---------------------------- ,with small amount of milk4 ,cents4 ,pounds4 ,calories4 ,breakfast #dh 4#ci #e1cjj ,dinner #ea 4#ci #e1hjj ,supper or lunch #cc-a_/b 4#cd #c1bjj --------------------------------------- ,total per day #acb-a_/b #a4ab #ad1cjj ,total for one man #cc 4#bh #c1ege ,with large amount of milk4 ,breakfast #dc 4#cf #e1bgj ,dinner #dg-a_/b 4#da #e1djj ,supper or lunch #cd-a_/b 4#cd #c1fjj --------------------------------------- ,total per day #abe #a4aa #ad1bgj ,total for one man #ca 4#bh #c1efg ---------------------------------------- ---------------------------- ,menus ,,vi and ,,vii1 following1 are intended to illustrate how nourishing food can be procured in sufficient quantities and moderate variety at a cost of not over #af cents per day4 ,the cost to the farmer would be much less1 since these menus call for considerable amounts of milk1 which is hardly worth more than one-half or one-third as much on the farm as it costs in the towns and cities4 ,coffee has not always been indicated1 but can be introduced for any meal at a cost of from #a_/b to #a-a_/b cents per cup1 according to how much coffee is used in making the infusion1 and how much sugar1 milk1 and cream are added4 ,it is1 of course1 not important that each meal1 or the total food of each individual day1 should have just the right amount of nutrients1 or that the proportions of protein and fuel ingredients should be exactly correct so as to make the meal or day's diet well balanced4 ,the body is continually storing nutritive materials and using them4 ,it is not dependent any day upon the food eaten that particular day4 ,hence an excess one day may be made up by a deficiency the next or vice versa4 ,healthful nourishment requires simply that the nutrients as a whole1 during longer or shorter periods1 should be fitted to the actual needs of the body for use4 ,,menu ,,iv4--,for family equivalent to #d men at moderate muscular work4 ---------------------------------------- ---------------------------- ,fuel ,food materials4 ,weight4 ,cost4 ,protein4 ,value4 ---------------------------------------- ---------------------------- ,breakfast4 ,lbs4 ,oz4 ,cents4 ,pounds4 ,calories4 ,bananas1 #d 7or grapes1 #a pound7 #a #d #f-a_/b 4#jji #cfb ,breakfast cereal #d _/ 4#jca #dba ,milk #f #c 4#jab #abb ,sugar #b _/ 444 #bcb ,mutton chops #a #d #bj 4#afe #a1hab ,potatoes #a #j #a-a_/b 4#jah #cbe ,butter #c #f 444 #fec ,rolls #ab #d 4#jgg #a1adh ,coffee 444 #c-a_/b 4#jaj #daj --------------------------------------- ,total #dd-a_/b 4#cbb #e1dhe ,dinner4 ,tomato ,soup #b #j #ab 4#jcf #cgj ,roast pork #b #h #cb 4#cec #c1cej ,potatoes #a #d #a-a_/b 4#jbb #djf ,turnips #h #a 4#jje #fg ,tapioca pudding3 ,tapioca #c _/ 4#jja #caj ,apples #a #j _/ 4#jjd #bee ,sugar #b _/ #g 444 #bcb ,cream #d _/ 4#jjf #bbh ,coffee 444 #c-a_/b 4#jaj #daj ---------------------------------------- ,total #eg 4#dcg #e1fbh ,supper4 ,milk toast3 ,milk #b #j _/ 4#jff #fej ,bread #a #b #ah _/ 4#ajg #a1cef ,butter #d _/ 444 #hfi ,cornstarch #b _/ 444 #bch ,sliced cold pork #h #f 4#jga #fgj ,fried potatoes3 ,potatoes #h #a _/ 4#jji #afb ,lard #a_/b _/ 444 #acb ,cake #f #d 4#jbf #fai ,coffee or tea 444 #c-a_/b 4#jaj #daj ---------------------------------------- ,total #cb-a_/b 4#bhi #e1jif ,total for day #acd #a4jdh #af1bji ,total for one man #cc-a_/b 4#bfb #d1jeb ---------------------------------------- ---------------------------- ,,menu ,v4--,for family equivalent to #d men at moderate muscular work4 ---------------------------------------- ---------------------------- ,fuel ,food materials4 ,weight4 ,cost4 ,protein4 ,value4 ---------------------------------------- ---------------------------- ,breakfast4 ,lbs4 ,oz4 ,cents4 ,pounds4 ,calories4 ,baked apples #b #j #b 4#jjh #eaj ,boiled hominy #h _/ 4#jda #hbc ,milk #aj #d-a_/b 4#jbj #bjb ,sugar #c _/ 444 #cej ,broiled sirloin #aj #aa 4#jii #fej ,potatoes #h #a 4#jji #afb ,muffins3 #a egg #d #e _/ 4#jcb #afb #b cups flour #h _/ 4#jeg #hbj ,butter #b #d 444 #dce ,coffee 444 #c-a_/b 4#jaj #daj ---------------------------------------- ,total #ca 4#bgf #d1ebd ,dinner4 ,tomato soup #b #j #f 4#jcf #cgj ,veal stew1 shoulder #b #j #bj 4#ccb #a1cej ,potatoes #c #j #d-a_/b 4#jed #ige ,apple dumpling3 #a egg #b _/ 4#jaf #ha #d apples #a #h #h _/ 4#jjf #chb #a_/b cup lard #d _/ 444 #a1jee #a cup flour #d _/ 4#jbh #daj ,sauce for dumpling3 ,butter #a #c _/ 444 #bag ,sugar #d _/ 444 #dfe ,bread #ab #c 4#jga #ijd ,butter #a #b 444 #bag ,coffee or tea 444 #c-a_/b 4#jaj #daj --------------------------------------- ,total #ej 4#eec #f1hcf ,supper or lunch4 ,dried canned corned beef #h #f 4#adb #efj ,potato croquette #h #a 4#jji #afb ,biscuit #ab #d 4#jgj #a1big ,butter #a-a_/b #c 444 #cbe ,oranges1 #d #a #d #g 4#jjg #djj ,skim milk #a #f #b 4#jdf #bcd ---------------------------------------- ,total #bc 4#bgd #b1igh ,total for day #ajd #a4ajc #ad1cch ,total for one man #bf 4#bge #c1ehe ---------------------------------------- ---------------------------- ,,menu ,,vi4--,for family equivalent to #d ,men at moderate muscular work4 ---------------------------------------- ---------------------------- ,fuel ,food materials4 ,weight4 ,cost4 ,protein4 ,value4 ---------------------------------------- ---------------------------- ,breakfast4 ,lbs4 ,oz4 ,cents4 ,pounds4 ,calories4 ,cornmeal1 in mush or cake #j #e #a 4#jbb #dad ,milk #f #a 4#jab #fd ,sugar #b #a_/b 444 #bcb ,toast #aj #b-a_/b 4#jei #gec ,butter 7#bd cents per pound7 #b #c 444 #dcd ---------------------------------------- ,total #h 4#jic #a1hig ,dinner4 ,beef roll 7for roasting7 #c #j #ae 4#dag #b1bhj ,potatoes #a #h #b 4#jbf #dhh ,beets #h #a 4#jjg #he ,bread #aj #b-a_/b 4#jei #gec ,butter #b #c 444 #dcd ---------------------------------------- ,total #bc-a_/b 4#eji #d1jdj ,supper4 ,beans1 baked #b #j #f 4#ddf #c1ahj ,pork #ab #f 4#jab #b1eef ,potatoes1 fried #a #h #b 4#jbf #dhh ,lard #b #a 444 #ecg ,bread #aj #b-a_/b 4#jei #gec ,butter #b #c 444 #dcd ---------------------------------------- ,total #bj-a_/b 4#edc #g1idh ,total for day #bj-a_/b #a4ade #ac1hhe ,total for one man #ac 4#bhe #c1dga ---------------------------------------- ---------------------------- ,,menu ,,vii4--,for family equivalent to #d men at moderate muscular work4 ---------------------------------------- ---------------------------- ,fuel ,food materials4 ,weight4 ,cost4 ,protein4 ,value4 ---------------------------------------- ---------------------------- ,breakfast4 ,lbs4 ,oz4 ,cents4 ,pounds4 ,calories4 ,oatmeal #j #f #b 4#jei #fig ,skim milk1 #a pint #a #j #a-a_/b 4#jcd #agj ,sugar #b #a_/b 444 #bcb ,bread 7homemade7 #a #j #c 4#jie #a1bje ,sausage #aj #f 4#jhj #a1ceh ,butter 7#bd cents per pound7 #a #a-a_/b 444 #bag ---------------------------------------- ,total #ad-a_/b 4#bfh #c1hgi ,dinner4 ,beef flank1 stew #b #h #ae 4#dcj #b1ihh ,potatoes 7#fj cents per bushel7 #c #j #c 4#jed #ige ,cabbage #ab #a 4#jac #aje ,cornmeal pudding3 ,cornmeal #d #a_/b 4#jbb #dad ,skim milk1 #a quart #b #j #c 4#jfh #cdj ,molasses #ab #a 4#jbj #ihg ---------------------------------------- ,total #bb-a_/b 4#fjd #e1hhi ,supper4 ,beef1 warmed in gravy #a #h #c 4#jhf #eih ,hot biscuit #b #j #f 4#cdj #b1fjj ,butter #b #c 444 #dcd ,milk1 #a quart #b #j #f 4#jcc #cbe ---------------------------------------- ,total #ah 4#bei #c1ieg ,total per day #ee #a4acd #c1fde ,total for one man #ad 4#bhe #c1daa ---------------------------------------- ---------------------------- ,,discussion ,,of ,,the ,,menus4 ,these menus attempt to give1 as nearly as convenient1 the range of food materials and the variety of combination which might be found in the average well-to-do household4 ,some of the menus are more varied and costly than others1 and a few are given showing the effect of the use of more milk1 and also how a diet might easily become one-sided4 ,the quantities of the different foods used per meal will not1 it is believed1 be found out of proportion to each other1 though of course they will not suit every family4 ,the weights of all materials1 oatmeal and other cereals1 meat1 vegetables1 etc41 are for these substances as purchased4 ,the calculation of the quantities of nutrients contained in the different foods is based upon the average percentage composition of these materials4 ,inasmuch as the fats and carbohydrates are used simply as fuel they are not shown in the menus1 only the quantity of protein and the fuel value of the food being of interest4 ,the cost of the different food materials must of necessity be more or less of a varying quantity1 depending upon the season of the year1 the character of the markets1 large or small1 city or country1 etc4 ,of the more important food materials the assumed price per pound is as follows3 ,beef loin1 #ah to #be cents2 shoulder1 #ab cents2 round1 #ad cents2 chicken1 #ae cents2 mutton loin1 #af cents2 lamb leg1 #bj cents2 bacon1 #af cents2 sausage1 #aj cents2 milk1 #c cents 7#f cents per quart72 skim milk1 #a-a_/b cents 7#c cents per quart72 butter1 #cb cents2 cheese1 #af cents2 eggs1 #af cents 7#bd cents per dozen72 flour and meal1 #b-a_/b to #c cents2 cereals1 #e to #h cents2 bread1 #d cents2 potatoes and other vegetables1 #a-a_/b cent 7#ij cents per bushel72 bananas1 about #h cents 7#bj cents per dozen72 oranges1 about #g cents 7#be to #dj cents per dozen72 apples1 #a-a_/b cent per pound 7#ij cents per bushel74 ,it is probable that the above figures represent more nearly the average prices of the different food materials in the eastern part of the country than in the central and western portions1 where meats1 cereals1 and many other products are somewhat cheaper4 ,it is also to be borne in mind that by observing the markets many food materials can be purchased much cheaper than here indicated1 while on the other hand there may be times when they will be much more expensive4 ,the choice of vegetables and fruits will naturally be governed by their abundance and cost4 ,another point that must not be overlooked is that the quantities1 and consequently the costs1 here given are for four working men2 that is to say1 men engaged in moderately hard muscular labor4 ,of course1 different individuals differ greatly in their needs for food4 ,these figures express only general averages and are based upon the best information accessible4 ,a ,,few ,,points ,,to ,,be ,,considered ,,in ,,planning ,,meals4 ,dietetic authorities advise people who are engaged in active muscular work to partake of the more substantial meal in the middle of the day1 leaving such articles of food as soup--which is a valuable stimulant after a day of hard work--fruit1 cake1 etc41 for the evening meal1 when the system is too much exhausted to digest the more concentrated foods4 ,when men are obliged to take cold lunches in the middle of the day the housewife should see that the lunch basket contains the necessary nourishment in the form of cheese1 cold meat1 meat or fish sandwiches1 hard boiled eggs1 a fish or vegetable salad1 cold pork and beans1 rice pudding1 whole wheat bread and butter1 a bottle of milk or strained tea or coffee1 pie1 doughnuts1 etc4 ,remember1 a man working in the open air or in a large building requires food which will not oxidize too quickly1 or in other words1 food which will keep up the fuel and force necessary for his work4 ,supper in such cases should consist of a good broth or well made soup1 and the lighter foods2 but breakfast and dinner should be more substantial4 ,it is a question of economy to provide suitable food for the wage-earner4 ,the children may be equally well nourished on a less expensive diet1 such as whole wheat bread and butter1 milk puddings1 fruit1 green vegetables1 cereals1 milk1 and meat once a day4 ,on the other hand the individual engaged in sedentary employment1 such as book-keeping1 teaching1 needlework1 etc41 should dine later in the day1 as it leaves a longer interval for digestion1 which is much slower when the individual is confined in a close office or work-room1 and where little exercise is taken4#e ,care should be taken in planning meals for this class to avoid food which requires much oxygen1 such as fresh pork1 fried food1 sausage1 warm bread1 pastry1 griddle cakes1 etc4 ,the mid-day meal of a brain worker or business man should be light2 a soup1 glass of milk 7hot or cold71 fruit1 bread and butter1 vegetable salad1 a broiled chop or steak1 etc41 are suitable for luncheon4 ,special attention should be given to the diet of school children4 7,see p4 #aec47 ,students and children who are obliged to study at night should1 as a rule1 take some light nourishment before retiring2 a biscuit1 a piece of bread and butter1 or a glass of hot milk1 is sufficient4 ,young girls1 who are employed in shops1 factories1 etc41 frequently hurry away to their work in the morning without taking a substantial breakfast4 ,it is needless to say that such action is sure to be followed by a physical breakdown4 ,a glass of hot milk or an egg beaten and added to a glass of milk will serve as an occasional substitute for a more substantial meal1 but is not enough to sustain active exercise for any length of time4 ,another point to consider in the planning of meals is economy of fuel4 ,the thoughtful housekeeper will arrange to have food requiring long1 slow cooking1 such as stews1 soup stock1 bread1 etc41 and ironing done by the same fuel4 ,broiling1 toasting1 omelets1 etc41 require a quick fire4 ,it is in the careful consideration of details that economy in both food and fuel may be exercised4 ,,footnote3 #e ,the teacher may make this clear by comparing the digestion of the two classes to the action of the air upon coal in a range with the drafts open and closed1 the more rapid combustion1 effect of oxygen1 etc4 99 99 99 99 99 ,,suggestive ,,questions4 ,in giving instruction in ,domestic ,science1 the teacher must be careful to explain the meaning of any words used which the pupils would not be likely to understand2 for instance1 oxidation1 combustion1 solubility1 etc41 and many of the terms used in the analysis1 such as fermentation1 casein of milk1 albumen1 cellulose1 etc4 ,in order to keep the attention of pupils fixed on a subject1 frequent illustrations and comparisons should be made4 ,questioning is one of the best methods of riveting attention1 and as every teacher has not the faculty of asking questions1 a few suggestive ones are given which may prove helpful4 ,why do we eat food8 ,what is nitrogenous food8 ,what is its chief office8 ,where is it to be found8 ,in what section of vegetable kingdom is this compound abundant8 ,what is the chief nitrogenous compound in meat and eggs8 ,of what is it composed8 ,why do we call these compounds nitrogenous8 ,do they serve any other purpose besides building up flesh8 ,which are the most important heat-giving compounds8 ,what is the proportion in food they should bear to the flesh-forming compounds8 ,what other compounds are necessary to form a perfect food8 ,give their use8 ,where are they to be found8 ,what is common salt8 ,where is it found8 ,why do we use it8 ,give the three digestive juices4 ,what kind of mineral matter do we find in vegetables8 ,why should potato parings1 leaves and stalks of cabbage not be put in the dust bin or garbage pail8 ,what should be done with them8 ,which are the most important warmth-giving foods8 ,give another name for these foods8 ,why are they so called8 ,what is combustion8 ,how do these foods produce force1 etc48 ,what other elements do these foods contain8 ,why are fats and oils more valuable as heat-givers than starch or sugar8 ,what elements unite and form water8 ,what is the proportion of water in the body8 ,give its use8 ,explain the difference in the digestion of starch and fat8 ,why does starch need cooking8 ,to what kingdom does it belong8 ,which section is of most value8 ,how is starch changed into sugar8 ,what changes food into blood8 ,what gives the red color to blood8 ,what mineral helps digestion most8 ,what is sugar8 ,what causes sugar to ferment8 ,what is the result8 ,where is it to be found8 ,what are food adjuncts8 ,of what value are they8 ,give the names of combustible nutrients4 ,give the names of incombustible nutrients4 ,for a substance to undergo combustion1 what must it contain8 ,what supports combustion8 ,what is chemically pure water8 ,what causes the hardness of water8 ,what is gluten8 ,what is dextrine8 ,where is it found8 ,in what way does dextrine differ from starch8 ,what is decomposition8 99 99 99 99 99 ,,schedule ,,of ,,lessons ,,for ,,public ,,school ,,classes4 ,,lesson4 ,i4 ,information regarding the conduct of classes4 ,practice in measuring4 ,practice in lighting gas-burners and oven4 ,practice in lighting and regulating a range4 ,,ii4 ,fruit--,applesauce4 ,coddled apples4 ,stewed prunes4 ,,iii4 ,starch--,boiled rice4 ,potatoes1 boiled and mashed4 ,,iv4 ,starch--,thickening liquids with flour4 ,v4 ,starch--,practice in ,no4 #d4 ,,vi4 ,vegetables--,onions1 cabbage1 parsnips1 etc4 ,,vii4 ,eggs--,boiled eggs4 ,poached eggs4 ,toast4 ,,viii4 ,eggs and milk--,boiled and baked custard4 ,,ix4 ,flour mixtures--,popovers1 griddle cake4 ,x4 ,flour mixtures--,milk biscuits4 ,corn bread4 ,apple pudding4 ,,xi4 ,bread--,making sponge1 kneading1 and setting to rise4 ,,xii4 ,bread--,moulding and baking4 ,,xiii4 ,fish--,boiled and baked fish4 ,creamed fish and sauce4 ,,xiv4 ,review of theory and recipes4 ,,xv4 ,meat--,roasting meat4 ,soup stock4 ,,xvi4 ,meat--,stewed meat4 ,,xvii4 ,meat--,cold meat and broiling4 ,,xviii4 ,salads4 ,,xix4 ,beans4 ,,xx4 ,plain puddings4 ,,note4--,after this each teacher must arrange lessons according to circumstances1 age of pupils1 etc41 alternating cooking with lessons in care of kitchen and utensils1 and lectures on sanitary matters1 laundry work1 setting table1 and serving4 99 99 99 99 99 ,,appendix4 ,outlines ,nos4 ,i and ,,ii1 for class work1 are contributed by ,prof4 ,kinne1 of ,teachers' ,college1 ,columbia ,university1 ,n4,y4 ,city4 ,,outline ,i4 ,the following outline is offered as a tentative plan of work1 for an average class of girls1 in the highest grades of the ,public school4 ,the exact order of lessons depends in a measure on the skill and interest of the pupils1 and the special dishes selected to illustrate a principle1 upon the circumstances of the pupils1 and upon the season of the year4 ,it should be noted that beginning with the third lesson1 there are four lessons on the cooking of carbohydrates2 then four on the cooking of nitrogenous foods2 next the batters1 combining the two1 and introducing the use of fat1 and so on4 ,it is the purpose of this arrangement to enforce the effects produced by heat on the food principles1 singly and in combination2 to alternate the groups1 so that there is a constant review of principles already established2 and to give practical work of increasing difficulty4 ,the course in cooking should be preceded by a few lessons in house-work2 and at least one on the care of the kitchen4 ,it is taken for granted that the lessons are accompanied by a study of food values1 the cost of food1 marketing1 etc4 #a4 ,simple experiments in combustion--to illustrate the structure of stoves and the care of such stoves4 ,study of the fuel and apparatus to be used in the school kitchen2 practice in using the apparatus2 comparison with other apparatus4 #b4 ,utensils--what they are1 of what materials1 and why4 ,it is well to have pupils make a list in note-book of simple kitchen furnishing4 ,experiments with the boiling of water1 in ,florence flask1 in tea-kettle1 and in covered saucepan1 using thermometer4 ,use of double boiler4 ,compare with boiling water the temperature of fat hot enough for frying1 and also that of the oven4 ,to illustrate the two latter1 croutons may be made4 #c4 ,measuring--experiment with the cooking of starch in water2 cornstarch pudding1 or tapioca or sago jelly4 ,develop the idea of the effect of the boiling temperature on the starch grains1 the bursting of the grains1 and the change in flavor due to continued cooking4 #d4 ,a cereal and a fruit1--say1 baked apples4 ,in the cereal1 in addition to the starch1 is the cooking of the woody fibre4 ,note in both cereal and fruit the flavors developed by heat1 the cooking being a continuation1 as it were1 of the ripening process4 #e4 ,a starchy and a green vegetable2 as1 for instance1 potatoes and cabbage4 ,here1 again1 are the two principles1 cookery of starch and vegetable fibre2 again the development of flavor by heat4 ,cookery of peas and beans would better be deferred until the pupils are familiar with the effect of water on nitrogenous substances4 ,if time allows1 a sauce may be made to serve with a vegetable1 or this may be given in the next lesson4 #f4 ,vegetable soups1 without meat stock4 ,this is in part a review lesson4 ,opportunity is offered here for the study of proportions1 several ingredients being used1 how much vegetable pulp or juice to how much liquid2 how much thickening1 and how much salt to a quart of soup4 #g4 ,eggs4 ,experiments to show the coagulating point of the white and yolk1 followed by soft and hard cooking of eggs1 and possibly a plain omelet4 #h4 ,eggs and milk4 #i4 ,oysters4 #aj4 ,fish4 #aa1 #ab1 #ac4 ,batters4 ,in these three lessons study especially proportions1 methods of mixing and baking4 ,a good sequence of batters is the following3 popovers1 griddle cakes1 muffins1 and baking powder biscuit2 or a sweet batter in the form of a plain cake may be given for sake of variety4 #ad4 ,tender meat4 ,pan broiling and broiling4 #ae4 ,tender meat4 ,roasting and making of gravy4 #ah4 ,tough meat4 ,soups and stews4 #ai4 ,tough meat4 ,soups and stews4 ,made dishes of meat can be given in these two lessons also4 #bj4 ,beverages4 #ba4 ,salads4 #bb4 ,desserts4 #bc4 ,a breakfast4 #bd4 ,a luncheon4 #be4 ,a dinner2 or1 dinner and supper4 ,other topics1 in addition to these1 or in place of some of them2 bacon1 and trying out of fat2 cheese dishes2 canning and preserving2 dishes for invalids2 other desserts and made dishes4 ,,outline ,,ii4 ,this outline has been found practical in a short course where it was advisable to give the pupils work in the preparation of simple meals4 ,the plan can be followed in a longer course4 ,introductory ,lesson3 ,fire-making1 ,measuring1 etc4 #a4 ,a cereal and fruit4 #b4 ,eggs4 #c4 ,bacon1 and the trying out of fat4 #d4 ,plain muffins1 or griddle cakes4 ,coffee4 #e4 ,a breakfast4 #f4 ,vegetables4 ,vegetable soup4 #g4 ,a made dish of meat or fish4 #h4 ,salad and dressing4 #i4 ,muffins or biscuit4 #aj4 ,a luncheon or supper4 #aa4 ,vegetables4 ,macaroni4 #ab4 ,meat4 #ac4 ,sauces and gravies4 ,a dessert4 #ad4 ,bread or rolls4 #ae4 ,a dinner4