file which includes the original illustrations4 ,see #ccgdh-;h4htm or #ccgdh-;h4zip3 7https3_/_/www4gutenberg4org_/cache_/epu b_/#ccgdh_/pg#ccgdh-;images4html7 or 7https3_/_/www4gutenberg4org_/files_/#cc gdh_/ccgdh-;h4zip7 ,,the ,,kitchen ,,encyclopedia ,you will find many helpful suggestions in this book2 all of them are tried and practical ,twelfth ,edition ,swift ,company1 ,u4 ,s4 ,a4 ,copyright1 #aiaa1 by ,swift ,company ,keep this book in your kitchen for ready reference ,the ,truth about ,oleomargarine ,swift's ,premium ,oleomargarine is a sweet1 pure1 clean1 food product made from rich cream and edible fats4 ,it contains every element of nutrition found in the best creamery butter4 ,the process of manufacture is primitive in its simplicity1 but modern in its cleanliness and purity4 ,the butter fat in ,swift's ,premium ,oleomargarine is microscopically and chemically the same as in the best butter2 the only difference is in the way it is secured from the cow4 ,butter fat in butter is all obtained by churning4 ,in ,swift's ,premium ,oleomargarine from #a_/c to #a_/b obtained in that way1 the remainder is pressed from the choicest fat of ,government inspected animals4 ,this pressed fat is called ,oleo hence the name ,oleomargarine4 ,rich cream1 fancy creamery butter1 'oleo' 'neutral1' vegetable oil and dairy salt are the only ingredients of ,premium ,oleomargarine4 ',neutral' is pressed from leaf fat4 ,it is odorless and tasteless4 ,there is no coloring matter added to ,premium ,oleomargarine1 yet it is a tempting rich cream color4 ,each week day during the year #aiaa there has been an average of more than #djj visitors through our ,chicago ,oleomargarine ,factory4 ,in addition to this daily inspection by the visiting public our factories are in complete charge of ,government ,inspectors4 ,these men test the quality and character of materials1 they see that the contents of every tierce of 'oleo' and 'neutral' received from the ,refinery is from animals that have passed the rigid ,government inspection4 ,they see that everything about the factories is kept absolutely clean and sanitary4 ,read what a ,government expert said about ,oleomargarine3 ,the late ,prof4 ,w4 ,o4 ,atwater1 director of the ,united ,states ,government ,agricultural ,experiment ,station at ,washington3 ,it contains essentially the same ingredients as natural butter from cow's milk4 ,it is perfectly wholesome and healthy and has a high nutritious value4 ,order a carton of ,swift's ,premium ,oleomargarine today to try it4 ,you will find that it is a delicious1 wholesome food product that you can use in your home and effect a great saving1 still maintaining your standard of good living4 ,we particularly invite you to visit our factories and see for yourself the cleanliness surrounding this interesting industry4 ,footer3 ,did you know that ,swift's ,premium ,oleomargarine contains essentially the same ingredients as natural butter from cows milk8 ,recipes ,you can make exactly as good cakes1 pies1 cookies1 and candies by substituting for the butter named in your recipes #c_/d the quantity of ,swift's ,premium ,oleomargarine4 ,on this and the following pages are a few recipes in which this substitution has been made4 ,try them4 ,you will find them good and more economical than when made with butter4 ,you may have some favorite recipes that are too expensive on account of the large amount of butter required4 ,you can reduce their cost by using ,swift's ,premium ,oleomargarine4 ,loaf ,fig ,cake ,light ,part #a_/b cupful ,swift's ,premium ,oleomargarine #a_/b cupful sweet milk #a-a_/b teaspoonfuls baking-powder #a cupful sugar #a-a_/b cupfuls flour #a teaspoonful vanilla ,whites of #d eggs ,cream the oleomargarine and sugar4 ,add the milk1 with which the vanilla has been mixed4 ,sift the baking-powder with the flour and add gradually4 ,add the whites1 well beaten1 last4 ,dark ,part #a_/b cupful ,swift's ,premium ,oleomargarine #c_/d cupful milk #a-a_/b teaspoonfuls baking-powder ,yolks of #d eggs #a_/b pound of raisins #a-a_/b cupfuls sugar #c cupfuls flour #a dessertspoonful each of cinnamon1 cloves1 allspice1 and nutmeg #a pound of figs ,cream the oleomargarine and sugar4 ,add the egg-yolks1 well beaten1 then the milk4 ,sift the baking-powder and spices with the flour and add gradually4 ,the raisins should be seeded and dredged with flour1 and the figs should be cut in small pieces and dredged with flour and added to the batter the last thing4 ,put in the pan alternate layers of each part and bake in a loaf4 ,footer3 ,the ,italian uses olive oil2 the ,swiss1 butter from goat's milk2 and the thrifty ,american housewife1 ,swift's ,premium ,oleomargarine4 ,sugar ,cookies #a cupful ,swift's ,premium ,oleomargarine #a cupful sour milk #a teaspoonful soda #b cupfuls sugar #c eggs1 well beaten ,flavoring to taste ,flour enough to roll out thin ,cream the oleomargarine and sugar4 ,add the eggs1 whites and yolks beaten together4 ,dissolve the soda in the sour milk4 ,add this and then the flour4 ,roll out thin4 ,just before cutting out the cookies sift granulated sugar on top and roll it in slightly1 then cut out cookies with cookie-cutter and bake in a moderate oven4 ,lemon ,pie #a cupful sugar #b tablespoonfuls flour ,yolks of three eggs #a cupful water ,juice and grated rind of #a lemon ,a lump of ,swift's ,premium ,oleomargarine the size of an egg ,put all together in an oatmeal cooker and cook over hot water until thick4 ,take from the fire and cool a little4 ,line a deep pie-plate with crust1 pour in the lemon mixture1 and bake in a moderate oven until the crust is done4 ,remove from the oven and have ready the whites of the three eggs1 beaten up stiff1 with three level tablespoonfuls of powdered sugar2 spread this meringue smoothly over the pie1 return to the oven1 and bake a light brown4 ,cornbread #a_/d cupful ,swift's ,premium ,oleomargarine #a cupful sweet milk #a cupful cornmeal #a_/d cupful sugar #a cupful flour #b teaspoonfuls baking-powder #b eggs ,sift together meal1 flour1 baking-powder1 and sugar4 ,to this add in order the milk1 the egg-yolks well beaten1 the oleomargarine melted and lastly the well-beaten whites of the eggs4 ,bake in a hot oven for thirty to thirty-five minutes4 ,this is particularly delicious if just before it is done half a cupful of cream is poured over the top4 ,footer3 ,have you tasted ,swift's ,premium ,oleomargarine8 ,oatmeal ,crackers #c_/d cupful ,swift's ,premium ,oleomargarine #b cupfuls rolled oats #a_/b cupful milk #a_/b teaspoonful soda #a-a_/b cupfuls raisins chopped fine #b cupfuls flour #a cupful sugar #a teaspoonful cinnamon #c eggs ,a pinch of salt ,cream oleomargarine and sugar4 ,add egg-yolks well beaten4 ,dissolve soda in milk and add next4 ,mix oats1 flour1 salt1 and cinnamon together well and add4 ,add the raisins last4 ,beat well and drop with a spoon on to buttered tins and bake in moderate oven4 ,english ,walnut ,pudding #a_/b cupful ,swift's ,premium ,oleomargarine #a egg #a cupful boiling water #a teaspoonful cinnamon #a_/b cupful walnuts #a cupful molasses #a teaspoonful soda #c cupfuls flour #a_/b teaspoonful cloves #a_/b cupful raisins ,beat the egg white and yolk together and add it to the molasses4 ,dissolve the soda in the boiling water and add that next4 ,mix flour1 cinnamon1 and cloves together and add gradually4 ,add the butterine melted4 ,lastly add the raisins4 ,steam two and a half hours4 ,serve warm with sauce made of one cupful ,swift's ,premium ,oleomargarine stirred until smooth with one cupful powdered sugar4 ,add one egg1 flavor to taste1 and beat until smooth4 ,penoche #a_/d cupful ,swift's ,premium ,oleomargarine #a-a_/b cupfuls rich milk #c cupfuls light-brown sugar #a cupful chopped walnuts ,stir together the oleomargarine1 milk1 and sugar1 and cook until it can be picked up when dropped in cold water4 ,beat until it thickens and add the walnuts slightly salted4 ,pour in buttered tins and cut in squares4 ,footer3 ,ask your grocer for a carton of ,swift's ,premium ,oleomargarine4 ,butter ,scotch #c_/d cupful ,swift's ,premium ,oleomargarine #a cupful molasses #b cupfuls sugar #a_/c cupful vinegar ,put all together and cook1 stirring all the time4 ,cook until brittle when dropped in cold water4 ,pour into buttered tins and mark for breaking before it is cold4 ,ginger ,bread #a_/b cupful ,swift's ,premium ,oleomargarine #a cupful molasses #a teaspoonful ginger #a teaspoonful cloves #a teaspoonful cinnamon #a_/h teaspoonful nutmeg #a egg1 beaten light #a_/b cupful sugar #a cupful sour milk #a teaspoonful baking soda #b cupfuls flour ,mix into a light dough and bake in a flat pan4 ,quick oven4 ,cookies #a-a_/b cupfuls sugar #c_/d cupful ,swift's ,premium ,oleomargarine #a cupful sour cream #c eggs #a_/b teaspoonful soda #a teaspoonful nutmeg #a teaspoonful vanilla #a teaspoonful almond ,mix with flour enough to roll thin1 and bake in a quick oven4 ,footer3 ,would you like to reduce your butter bill8 ,then use ,swift's ,premium ,oleomargarine4 ,on ,baking-,day ,when you wish a fine-grained cake1 beat the whites of the eggs to a stiff foam with a ,dover egg-beater4 ,if something spongy1 such as an angel cake1 is desired1 use a wire egg-beater1 which makes a more air-inflated foam4 ,recipes in the older1 much-prized cook-books often call for a teacupful of yeast4 ,a teacupful liquid yeast is equal to one cake of compressed yeast4 ,to remove pecan meats whole1 pour boiling water over nuts and let them stand until cold4 ,then stand the nut on end and crack with a hammer1 striking the small end of the nut4 ,if beef or mutton drippings are used in making a pie-crust1 beat them to a cream with a teaspoonful of baking-powder and the juice of half a lemon4 ,this effectually removes all taste4 ,when a cake sticks to a pan1 set it for a few minutes on a cloth wrung out of cold water4 ,it will then come out in good shape4 ,heat the blade of the bread-knife before cutting a loaf of fresh bread4 ,this prevents the usual breaking and crumbling of the slices4 ,for cutting hot fudge1 first dip the blade of the knife in boiling water4 ,nothing is better for pudding molds than jelly tumblers with light tin covers4 ,one can readily tell when the puddings are done without removing the covers4 ,the juice will not boil out of apple or berry pies if you dot bits of ,swift's ,premium ,oleomargarine near the outer edge4 ,a little salt in the oven under the baking-tins will prevent burning on the bottom4 ,there is nothing more effective for removing the burned crust from cake or bread than a flat grater4 ,it works evenly and leaves a smooth surface4 ,use a wooden potato masher for stirring butter and sugar together for a cake4 ,it is much quicker than a spoon4 ,footer3 ,swift's ,premium ,oleomargarine is sweet1 pure1 and clean4 ,renovating ,suggestions ,,to ,,clean ,a ,,velvet ,,suit1 sponge the spots with pure alcohol4 ,then suspend the suit on a hanger in the bathroom in such a way that the air can reach all sides of the garment4 ,turn on the hot water in the tub until the steam fills the room2 shut the door and windows2 shut off the water1 and let the steam do its work for an hour4 ,then admit the air1 but do not touch the garment until it is perfectly dry4 ,,to ,,remove ,,shine ,,from ,,woolen ,,goods1 use gentle friction with emery paper4 ,rub just enough to raise the nap1 and then rub it over with a piece of silk4 ,,to ,,mend ,,kid ,,gloves1 first buttonhole around the rent not so close as in a buttonhole2 then overcast1 taking up the thread of the buttonhole on the edge1 and then draw together4 ,,to ,,clean ,,men',s ,,coat ,,collars1 rub with a black stocking saturated with grain alcohol4 ,this will remove the greasy look4 ,,to ,,freshen ,a ,,thin ,,dress1 dissolve two teaspoonfuls of elastic starch in half a cupful of lukewarm water1 and with a soft rag dampen on the right side1 then with a hot iron press on the wrong side4 ,,to ,,clean ,,grease ,,spots ,,from ,,silk1 split a visiting card and rub the soft internal part on the spot on the wrong side of the silk4 ,the spot will disappear without taking the gloss off the silk4 ,,to ,,mend ,,lace ,,curtains1 take a small piece of net1 dip it and the curtains in hot starch1 and apply the patch over the hole4 ,the patch will adhere when dry1 and the repair will show much less than if the curtains were mended4 ,,to ,,renew ,,veils1 dip them in gum-arabic water1 and pin them out to dry as you would a lace curtain4 ,when dry they will look like new4 ,,to ,,freshen ,,black ,,taffeta ,,or ,,satin1 sponge with a cupful of strong tea to which a little ammonia has been added4 ,then press on the wrong side over a damp cloth4 ,,to ,,remove ,,perspiration ,,stains1 lay the stain over clean white blotting-paper1 and sponge with equal parts of alcohol and ether mixed4 ,rub dry1 then touch lightly with household ammonia4 ,if this leaves a blur1 rub well with powdered ,french chalk on the wrong side4 ,the blotting-paper prevents the fluids from forming a ring around the spot4 ,house-,cleaning ,hints and ,helps ,,to ,,clean ,,linen ,,shades1 lay them flat and rub with powdered bath-brick4 ,,to ,,clean ,,piano ,,keys1 rub with muslin dipped in alcohol4 ,if the keys are very yellow1 use a piece of flannel moistened with cologne water4 ,,to ,,clean ,,books with delicate bindings1 which are soiled from handling1 rub with chamois skin dipped in powdered pumice stone4 ,,to ,,restore ,,straw ,,matting which has become stained or faded1 wash with a strong solution of soda water4 ,use ordinary baking soda and plenty of ,swift's ,pride ,soap and wash thoroughly1 and when dry it will be found that the spots have all disappeared and the matting is all one color4 ,,to ,,clean ,,glass ,,vases1 tea-leaves moistened with vinegar will remove the discoloration in glass vases caused by flowers1 such as asters4 ,,to ,,clean ,,windows ,,and ,,mirrors1 rub them over with thin cold starch1 let it dry on1 and then wipe off with a soft cloth4 ,this will clean the glass and also give it a brilliant polish4 ,,to ,,remove ,,paint from window glass1 use strong hot vinegar4 ,,to ,,remove ,,white ,,spots ,,from ,,furniture1 rub first with oil1 and then with slightly diluted alcohol4 ,,to ,,remove ,,stains from an enameled saucepan1 fill with water1 add a little chloride of lime1 and boil for a few minutes4 ,,to ,,clean ,,willow-,,ware1 wash with salt water1 using a brush4 ,,to ,,polish ,,the ,,globes of gas and electric-light fixtures1 wash with water in which a few drops of ammonia have been dissolved4 ,,to ,,clean ,,tiling1 wipe with a soft cloth wrung out in soapy water4 ,never scrub tiling1 as scrubbing or the use of much water will eventually loosen the cement and dislodge the sections4 ,,to ,,brighten ,,nickel trimmings on a gas stove1 wash with warm water1 in which two tablespoonfuls of kerosene have been stirred4 ,,to ,,save ,,dusting1 a piece of cheese cloth about two yards long placed on the floor in a freshly swept room will save much of the usual dusting4 ,laundry ,helps ,a few cents' worth of powdered orris-root put in the wash water will impart a delicate odor to the clothes4 ,hot milk is better than hot water to remove fruit stains4 ,to remove spots from gingham1 wet with milk and cover with common salt4 ,leave for two hours1 then rinse thoroughly4 ,in washing white goods that have become yellow1 put a few drops of turpentine into the water1 then lay on the grass to dry in the strong sunshine4 ,to make wash silk look like new1 put a tablespoonful of wood alcohol to every quart of water when rinsing and iron while still damp4 ,when washing1 if the article is badly soiled1 use a small scrubbing brush and scrub the goods over the washboard4 ,to set green or blue1 mauve or purple1 soak the articles for at least ten minutes in alum water before washing them4 ,use an ounce of alum to a gallon of water4 ,to set brown or tan color1 soak for ten minutes in a solution made of a cupful of vinegar in a pail of water4 ,black goods and black-and-white goods need to be soaked in strong salt water1 or to have a cupful of turpentine put into the wash water4 ,yellows1 buffs1 and tans are made much brighter by having a cupful of strong1 strained coffee put in the rinsing water4 ,when ironing fine pieces1 instead of sprinkling afresh1 take a piece of muslin1 wring it out in cold water1 and lay on the ironing board under the article2 press with a warm iron2 remove the wet piece and iron4 ,when making starch for light clothes use ,wool ,soap in the water4 ,this will give the clothes a glossy appearance and the irons will not stick4 ,badly scorched linen may be improved by using the following solution3 ,boil together well a pint of vinegar1 an ounce of ,wool ,soap1 four ounces of fuller's earth1 and the juice of two onions4 ,spread this solution over the scorched spots on the linen and let it dry4 ,afterward wash the garment and the scorch will disappear4 ,to keep the clothes-line from twisting1 hold the ball of rope in one hand and wind with the other until a twist appears2 then change ball to the other hand and the twist will disappear4 ,keep doing this1 changing the rope from one hand to the other until the line is all wound up4 ,about ,house ,plants ,to make ferns grow better1 place some thin pieces of raw beef close to the inside of the pot1 between the pot and the soil4 ,old-fashioned portulaca makes a pretty low-growing green for a fern dish4 ,to prevent plants from dropping their buds1 give extra good drainage and systematic but moderate watering4 ,an infallible wash for destroying the scaly insects that infest house plants is made as follows3 ,place half a bar of ,swift's ,pride ,laundry ,soap in a deep saucer and pour kerosene around it4 ,let this stand for about a week until the soap has absorbed the oil4 ,then make a strong lather of this soap and with it wash the plants4 ,after which spray them with clear water until clean4 ,to destroy aphis1 shower foliage of infested plant on both sides with strong tobacco tea1 or1 if the plant be small enough1 immerse it in this tea4 ,insects in the earth of a potted plant may be destroyed by pouring over the soil a glass of water in which a pinch of mustard has been stirred4 ,if an asparagus fern turns yellow1 repot it1 giving it a strong loam enriched with one-fifth very old and finely crumbed manure and add a little coarse sand4 ,give the fern only an hour or two of sunlight each day4 ,water when it looks dry1 but do not let it stand in any water that may have run through into the saucer4 ,before putting plants in a wooden window box whitewash the inside of the box4 ,this not only keeps the box from rotting1 but prevents insects4 ,if sprays of growing nasturtiums are broken off in the late summer and placed in a bowl of water they will root and grow all winter4 ,how to ,use the ,cheaper ,cuts of ,meat ,much time has been given in the last few years to the study of foods1 their necessary proportions1 and the manner of cooking them4 ,educators and scientists have alike agreed that this knowledge ought to be disseminated4 ,on the part of the public also there has been a general awakening in this regard4 ,there has been a wide demand especially from those of limited incomes for information on the purchase and preparation of foods4 ,to meet this demand books have been published and articles have appeared in the various women's papers giving directions for living at all sorts of prices1 from the extremely low one1 ,how to ,live on ,ten ,cents a ,day1 to the normal one which requires the preparation of appetizing and satisfying dinners at a nominal cost4 ,in order to accomplish living comfortably at small cost it is evident that one must understand the comparative values of foods1 so as to select those which at low prices furnish the necessary nourishment1 and1 also1 be able to cook them in an appetizing way which will conserve the nourishment4 ,meat is a necessity to most people4 ,yet much of the present expense in the purchase of meat is needless and unwise4 ,many pieces of meat of the best quality are sold at low rates because not in shapes to be served as roasting or broiling pieces4 ,these serve well for entrees or made-up dishes4 ,other pieces which are tough but well flavored can1 in the hands of an educated cook1 be sent to the table as tender1 palatable1 sightly and nutritious as the prime cuts4 ,it is to show some methods of preparing these cheaper cuts of meat in an appetizing manner that the following explanation of the processes of cooking and the accompanying recipes are given4 ,meat is cooked1 first1 to aid digestion2 secondly1 to develop new flavors and render it more palatable4 ,for cooking there are three essentials besides the material to be cooked--namely1 heat1 air1 and moisture1 the latter in the form of water1 either found in the food or added to it4 ,the combined effect of heat and moisture swells and bursts starch grains1 hardens albumen1 and softens fiber4 ,albumen is a substance like the white of an egg4 ,it exists in the juices of meat and contains much nourishment4 ,if allowed to escape1 the nourishment is lost and the meat is hard4 ,therefore we have the first general rule for the cooking of meat1 namely3 ,to retain the albumen1 the outside of each piece of meat should be seared or sealed at once before the cooking is continued4 ,albumen is coagulated and hardened by intense heat4 ,therefrom comes the second general rule1 namely3 ,intense heat hardens and toughens meat1 while a soft moist heat softens the fiber4 ,from these general rules we pass to the specific methods of cooking meat1 which are nine in number--broiling1 roasting1 baking1 frying1 sauteing1 steaming1 boiling1 stewing1 or fricasseeing4 ,broiling and roasting are practically the same1 the chief difference being in the time employed4 ,both mean to expose one side of the meat to the fire while the other is exposed to the air4 ,by this method the meat is quickly seared and the nutritive juices retained4 ,meat cooked in this way is richer and finer in flavor4 ,baking means cooking in a pan in the oven of a stove1 and in these days of hurry has largely superseded roasting4 ,frying is the cooking by immersion in hot fat at a temperature of #cej degrees ,fahrenheit4 ,there must be sufficient fat to wholly cover each article4 ,this method is employed for croquettes1 oysters1 etc41 and is less injurious to digestion than sauteing4 ,sauteing is cooking in a small quantity of fat1 as an omelet or hashed browned potatoes are cooked4 ,this is the least wholesome of all methods of cooking meat1 and is often held directly responsible for indigestion4 ,steaming is an admirable method of cooking tough meats or hams4 ,modern housewives use a cooker1 which comes for this purpose1 but the old-fashioned perforated steamer over a kettle of boiling water is also good4 ,boiling is one of the simplest methods of cooking the cheaper cuts of meat4 ,properly employed1 it consists in plunging the whole piece of meat in a large kettle of rapidly boiling water4 ,the meat should be entirely covered by the water1 which should continue to boil rapidly for five minutes after the meat has been immersed in it4 ,the temperature of the water should then be immediately lowered to #afj degrees ,fahrenheit4 ,if one has not a cooking thermometer1 one has only to remember that water boils at #bab degrees ,fahrenheit1 and it will easily be seen that #afj degrees is considerably below the boiling point4 ,stewing or fricasseeing is really cooking slowly in a sauce after the meat has first been browned in a little hot fat4 ,if the mixture is allowed to boil the meat will be tough and shriveled1 but if properly stewed it will be soft and easy to digest4 ,fricasseeing is the most economical of all methods of cooking meat1 as there is very little loss in weight1 and what is lost from the meat is found in the sauce4 ,braising is a method much used in ,france1 and is a cross between boiling and baking4 ,it is done in a covered pan in the oven4 ,the meat is first browned in a little hot fat and then placed in a pan which is partly filled with stock or water4 ,the pan is covered closely and set in a hot oven4 ,after ten minutes the temperature of the oven is reduced to a very low point1 and the meat cooks slowly as the stock in the pan evaporates4 ,this method is the best for inferior pieces which require long1 slow cooking4 ,it is an excellent method of cooking veal4 ,meat which is lacking in flavor can be flavored by adding vegetables or herbs to the stock in the pan4 ,different cuts of meat require different methods of cooking to bring about the best results4 ,the following diagram and the accompanying suggestions for proper cuts for certain methods of cooking are those given by a prominent teacher in one of the leading domestic science schools in the ,united ,states4 ,illustration3 #a4 ,chuck #b4 ,ribs #c4 ,loin #d4 ,rump #e4 ,round #f4 ,hind ,shank #g4 ,flank #h4 ,navel ,end #i4 ,clod #aj4 ,fore ,shank #aa4 ,brisket4 ,the ,practical ,value and ,use of ,fireless ,cookers ,the object of the following article is to present in simple and convenient form the history of the growth of fireless cooking and its advantages over the ordinary methods1 so that those women who have had no experience in the management of fireless cookers may be encouraged to try them1 and those adventurous women who experimented with the earlier cookers and met with disappointment may be induced to try again4 ,such eminent authorities as ,linda ,hull ,larned1 author of a series of cook-books2 ,margaret ,j4 ,mitchell1 ,instructor of ,domestic ,science at ,drexel1 ,pa41 and formerly ,dietitian of ,manhattan ,institute ,state ,hospital1 ,n4 ,y42 ,mrs4 ,runyon1 manager of the lunchroom in the ,boston ,chamber of ,commerce2 and ,miss ,armstrong1 director of the ,drexel ,institute lunchroom--all advocate the use of fireless cookers1 and unite in the assertion that it has invariably been found that a good understanding of their management has resulted in success followed inevitably by enthusiasm4 ,the ,practical ,value and ,use of ,fireless ,cookers ,this twentieth century is the age of progress in many directions1 but most of all in ,domestic ,science4 ,never before has so much attention been devoted to the home4 ,journalists are giving columns of space to this topic4 ,churches are directing their efforts to the betterment of the home4 ,women's ,clubs and charitable organizations have taken up the study of the home4 ,the most important result of all this action and thought is the widespread awakening to the fact that the social and moral standing of the home is directly dependent upon its hygienic and economic condition4 ,in view of this fact1 the ,national ,federation of ,women's ,clubs has practically covered the ,united ,states with their ,county1 ,state1 and ,national ,committees on ,housekeeping4 ,they know that bad cooking in the home means unsatisfied stomachs1 to gratify whose cravings the saloons are filled2 it means anemic children1 a physical condition that tends to produce criminals2 it means premature funerals4 ,to remedy these evils1 churches1 journalists1 philanthropists1 clubs are alike working1 and all are working along the same lines--that is1 better home furnishings1 better fuels1 better utensils1 more efficient1 more economic1 and less laborious methods of housekeeping4 ,they have not only sought and introduced new inventions1 but they have studied the past and adapted and bettered the old4 ,among the adaptations of the old ideas with new and modern improvements is the fireless cooker4 ,ages ago ,norwegian and ,german peasant women1 obliged to be away from the house all day working in the fields1 knew the secret of bringing food to the boiling point and then continuing its cooking and keeping it hot by packing it in an improvised box of hay4 ,in the evening when the women returned1 weary and worn from their field labor1 there was the family dinner all ready to serve4 ,german club women were the first to see the value of this idea adapted to the needs of the ,german working class of the present day4 ,these ,german club women revived the hay boxes and distributed numbers of them among poor families and began an educational campaign on their use4 ,the ,american manufacturer1 ever on the alert for ideas1 was quick to perceive the economic and commercial advantages of making such an appliance in an up-to-date manner1 and so to-day we have on the market numerous fireless cookers4 ,the principle of fireless cooking1 though it bears the difficult name of recaloration1 is simple enough4 ,it is merely the retention of heat through complete insulation1 just as we retain cold in the ice-box by complete insulation4 ,in the first case1 a material which is a poor conductor of heat is interposed between the kettle of hot food and the surrounding atmosphere to prevent radiation or the escape of heat into the surrounding air4 ,in the second case1 a poor conductor of heat is placed between the ice and the warmer surrounding atmosphere to prevent the contact of the atmosphere with the ice and the consequent equalization of temperatures4 ,a vacuum is an excellent non-conductor of heat and is employed in the ,thermos bottles advertised for use on automobile trips1 but a vacuum is expensive and difficult to obtain1 which accounts for the high price of ,thermos bottles4 ,the effort has been to find some insulating agent within the means of the average housewife4 ,this has now been done in the metal-lined cookers4 ,the explanation of the cooking principle is equally simple4 ,ordinarily we heat food to a certain temperature1 say1 the boiling point1 and then we leave it over the fire for some time1 not to get hotter1 that would be impossible1 but to keep it at the same degree of heat1 and to do this we must1 on account of radiation into the surrounding atmosphere1 keep on supplying heat4 ,in the fireless cooker the heat once generated is conserved1 and there is no need to add thereto4 ,herein lies the economy in fuel4 ,you have only to burn gas long enough to bring the food to the boiling point1 and the fireless cooker does the rest4 ,you can put dinner on to cook1 and go to work1 to the theatre1 to visit a friend1 or read1 or sew1 without giving your meal any further attention till time to serve it4 ,this sounds like a fairy tale1 but it is absolutely true4 ,by the fireless cooker you save nine-tenths of the fuel1 and ninety-nine hundredths of your temper1 your time1 and your labor4 ,you do not become perspiring and cross in a hot kitchen4 ,you do not have scorched pots and kettles to scrape and scour and wash4 ,another point in favor of fireless cooking is that it is attended by absolutely no odors4 ,such vegetables as onions and cabbage can be cooked without any one's suspecting they are in the house4 ,the economy in using the fireless cooker is not confined solely to a saving in gas and labor4 ,there is also an actual and great economy in food1 for there is almost no waste in this method of cooking4 ,take for example a #e-pound piece of beef from the round4 ,put this in the kettle of the fireless cooker with a pint of water for each pound of meat4 ,heat it on the gas range slowly1 taking about twenty minutes to bring it to the boiling point4 ,then1 according to directions1 place it in the fireless cooker and finish the cooking4 ,when it is done and tender1 it will be found that there is only a minute loss in weight2 to be exact1 #b ounces for #e pounds4 ,you bought #e pounds of meat and have to serve on your table #d pounds and #ad ounces4 ,you could not make any such showing if you had cooked the meat on a gas or coal range4 ,four pounds and #ad ounces1 however1 is not all that you have to serve4 ,you originally added to your meat #e pints of water4 ,a little of this evaporated or cooked away in the twenty minutes primary cooking on the stove4 ,all the rest is retained1 for there is absolutely no evaporation in a fireless cooker4 ,this water has added to it the nutritive value and flavor acquired from the meat4 ,so besides your #d pounds and #ad ounces of meat you have over #d pints of rich soup stock which has cost you absolutely nothing1 as it is a by-product of the system of fireless cooking4 ,but1 objects some one1 the meat cooked in such wise will have lost all its juice and flavor4 ,on the contrary1 there is a distinct gain in the matter of flavor in fireless cookery4 ,we absolutely know this to be so1 for we have had various cuts of meat1 especially the cheaper cuts1 cooked in a fireless cooker and the dishes so prepared have been submitted to competent judges2 the opinion was unanimous that there was a real difference between the flavor of meats so cooked and that of corresponding cuts cooked after the usual methods1 and that the delicacy and richness of flavor lay with those meats cooked by the fireless method4 ,when one understands the principles of cookery this richness of flavor of meats cooked by the fireless method is not surprising4 ,every one knows the proverbial deliciousness of ,french cookery4 ,the special peculiarity of the ,french cuisine is the long1 slow simmering of meats in closely covered earthen pots called casseroles4 ,the principle is essentially that of the fireless cooker1 but the casserole not being insulated1 the ,french cook is obliged to keep on supplying a sufficient degree of heat to keep the casserole warm and its contents simmering4 ,examples of fireless cooking with which many persons are familiar by experience or hearsay are the foods cooked in primitive ways1 whose deliciousness is generally ascribed to the hunger sauce that accompanies outdoor cookery4 ,among such examples are the burying of the saucepan in a hole in the ground1 the cooking of food by dropping heated stones into the mixture1 and the clambake known among the ,narragansett ,indians4 ,in all these cases we have the principle of the fireless cooker--i4 e41 closely-covered food slowly cooked at low temperature4 ,indeed1 one fireless cooker is constructed directly on the principle employed in the ,new ,england clambake1 and every one knows the deliciousness of food so cooked has become proverbial4 ,by the fireless cooker the cheaper cuts of meat can be cooked so that they are delicious1 appetizing1 tender4 ,there is here a distinct saving in money1 for by the employment of the fireless method of cooking1 the cheaper cuts of meat can be made to serve all the purposes of the higher-priced pieces4 ,further1 if the meats are stewed1 boiled1 or steamed1 you also acquire at no cost whatever as many pints of delicious soup stock1 less one1 as you have pounds of meat4 ,let us now recapitulate the advantages of fireless cooking3-- ,a ,fireless ,cooker ,saves ,money #a4 ,because by its use cheaper meats can be made to answer as well as higher-priced cuts4 #b4 ,because out of a given quantity of raw material you get1 after the cooking is done1 more actual food than by any other method4 ,a ,fireless ,cooker ,saves ,fuel ,you have only to burn your gas twenty minutes for a #e-pound piece of meat for fireless cooking1 whereas by the usual method you would burn the gas two to four hours1 according to the way you desired the meat cooked4 ,a ,fireless ,cooker ,saves ,time ,because you have only to watch the meat until it boils4 ,by the usual method you must attend to it all the hours it is on cooking4 ,a ,fireless ,cooker ,saves ,irritation and ,worry ,for by this method of cooking the housewife knows that the food cannot burn or overcook4 ,a ,fireless ,cooker ,adds to the ,intellectual ,expansion and the ,pleasures of the ,family ,because it gives the mother time from her kitchen to oversee the development of her children1 and to share with them and their father their pleasures and interests4 ,to the ,wage-earning ,woman the fireless cooker is a positive godsend4 ,she can put food into the cooker before going to work1 and return to find her meal all ready4 ,if the ,housewife ,lives in the ,city and has to serve dinner at night all the preliminary cooking can be done at noon1 and the meal placed in the fireless cooker till evening4 ,to the ,bachelor ,girl who lives by means of a kitchenette1 and must do her cooking in what is at once parlor1 bedroom and kitchen1 what a blessing is the absence of heat and odors that the fireless cooker assures4 ,in ,conclusion we quote from a bulletin published by the ,university of ,illinois1 in which a study is made of the methods of roasting and cooking meats4 ,the authors found that there was no advantage in cooking meat in a very hot oven 7#che degrees ,fahrenheit71 but rather a difficulty to keep it from burning2 that in an oven which was about #cej degrees ,fahrenheit the meat cooked better2 and that in an ,aladdin oven1 which kept the meat at #bab degrees ,fahrenheit1 it cooked best of all--that is1 it was of more uniform character all through1 more juicy and more highly flavored4 ,these findings point to an advantage in fireless cooking1 and ,miss ,mitchell asserts that practical experience bears it out4 ,with regard to meats cooked in water in the cooker1 ,miss ,mitchell asserts that experience has shown that they become well done and are more tender than when boiled1 showing that the temperatures necessary to reach that degree of cooking are obtained even in the center of a large piece of meat1 without toughening or hardening the outside of the meat1 as is done when more intense heat is applied4 ,recipes ,the following recipes are for the cheaper cuts of meat exclusively1 and employ one or another of the preceding methods4 ,note that in all the recipes the two general rules for tender and juicy meat are observed4 ,the outside of the meat is first quickly seared over to prevent the escape of the juices1 and after the first five minutes the heat is reduced so as not to harden the albumen4 ,boiled or fricasseed meats should cook slowly4 ,if meat is boiled at a gallop the connective tissue is destroyed1 the meat falls from the bones in strings1 and is hard and leathery4 ,for stews1 meat en casserole1 or in any fashion where water is used in the cooking1 select the round 7#e71 either upper or under4 ,for boiling1 the clod 7#i7 or the round 7#e7 or the extreme lower piece of 7#c74 ,for rolled steak1 mock fillet1 steak a la ,flamande1 or beefsteak pie1 the flank steak 7#g7 is best4 ,for cheap stews use 7#aj74 ,for beef a la mode1 in a large family use a thick slice of the round 7#e71 for a small family the clod 7#i74 ,for soup1 use the shin or leg4 ,for beef tea1 mince meat1 and beef loaf1 the neck is best4 ,the chuck 7#a7 is used only for roasting or baking1 and is good value only for a large family4 7#b7 and 7#c7 are the standing ribs and carve to the best advantage4 ,the aitch or pin bone 7in #c7 is a desirable roast for a large family4 7#c7 is the loin1 the choicest part of the animal4 ,from it come the fillet or tenderloin1 the sirloin1 and the porterhouse steaks4 7#d7 is the rump1 from which come good steaks for broiling4 ,beef ,cannelon with ,tomato ,sauce 7,one of the nicest and easiest of the cheap dishes7 ,use ,flank ,steak 7#g7 #a pound uncooked beef chopped fine #a cupful cold boiled potatoes #a teaspoonful salt #a egg unbeaten #a_/d teaspoonful white pepper #a_/b cupful ,swift's beef extract #a tablespoonful ,swift's ,premium ,oleomargarine ,mix together beef1 potatoes1 salt1 and pepper1 and stir in egg last4 ,form into a roll #f inches long4 ,roll this in a piece of white paper which has been oiled on both sides4 ,place in a baking-pan and add the beef extract and the oleomargarine4 ,bake half an hour1 basting twice over the paper4 ,footer3 ,swift's ,premium ,oleomargarine reduces the cost of good living4 ,to serve beef cannelon1 remove the paper1 place the roll on the platter1 and pour over it ,tomato ,sauce #a tablespoonful ,swift's ,premium ,oleomargarine #a cupful strained tomatoes #a teaspoonful onion juice #a tablespoonful flour #a_/d teaspoonful white pepper #a bay-leaf ,add onion1 bay leaf1 salt and pepper to tomatoes4 ,rub the oleomargarine and flour together and place in inner kettle of oatmeal cooker1 set over the fire1 add the tomato1 and stir until it boils4 ,then place the kettle over hot water in the lower half of the oatmeal cooker1 and cook so for ten minutes1 when it is ready to serve4 ,spanish ,minced ,beef in ,meat ,box 7,very pretty and palatable7 ,use any of the cheaper cuts4 ,the ,filling #a tablespoonful ,swift's ,premium ,oleomargarine #a onion chopped fine #f sweet peppers cut in strips #d tomatoes peeled1 cut in halves and seeds squeezed out #a_/b teaspoonful salt ,make the filling first4 ,put the oleomargarine in upper half of an oatmeal kettle1 add onion and peppers1 and simmer gently for twenty minutes4 ,then add the tomato halves cut into three or four pieces each and cook twenty minutes longer4 ,then add salt and pepper and set over hot water in lower half of kettle to keep hot till wanted4 ,now make the ,meat ,box #b pounds uncooked beef chopped fine #a egg unbeaten #a teaspoonful salt #a_/d teaspoonful pepper ,work all well together4 ,form into a box whose sides are about an inch thick4 ,place this box on a piece of oiled paper in the bottom of a baking-pan and bake in a quick oven for thirty minutes1 basting twice with melted oleomargarine4 ,to serve1 lift box carefully1 and place on platter and pour the filling into the center1 and send at once to the table4 ,footer3 ,swift's ,premium ,oleomargarine is a delicious1 wholesome spread for bread4 ,beef a la ,mode ,use ,clod 7#i7 or ,under ,round 7#e7 ,the day before the beef is to be served rub it all over with the following1 well mixed together3-- #a_/b teaspoonful ground cloves #a teaspoonful ground ginger #a_/b teaspoonful ground allspice #a_/b teaspoonful ground cinnamon #a_/b teaspoonful white pepper ,then sprinkle the beef with about two tablespoonfuls vinegar and let stand overnight4 ,next day put in the bottom of the roasting pan3-- #a cupful small white button onions 7chopped onion will do7 #a cupful carrot cut in dice #a_/b teaspoonful celery-seed #a bay-leaf #d cupfuls ,swift's beef extract or of stock #b tablespoonfuls gelatine that has been soaked in cold water for half an hour ,lay the meat on the vegetables in the pan1 cover closely1 and set in an exceedingly hot oven until the meat has browned a little2 then reduce the temperature of the oven1 and cook very slowly for four hours1 basting frequently4 ,serve garnished with the vegetables4 ,make a brown sauce from the stock left in the pan4 ,this is a very good way to prepare meat in warm weather1 as the spices enable it to be kept well for over a week4 ,it is excellent served cold with ,creamed ,horseradish ,sauce #d tablespoonfuls grated horseradish with the vinegar drained off #a_/d teaspoonful salt #f tablespoonfuls thick cream ,yolk of #a egg ,add the salt and egg-yolk to the horseradish and mix thoroughly2 whip the cream stiff1 and fold it in carefully and send at once to table4 ,footer3 ,have you seen ,swift's ,premium ,oleomargarine8 ,its appearance is appetizing4 ,boiled ,beef ,use cuts from 7#a71 7#h71 7#i71 7#aa7 ,put the trimmings and suet of the beef into a large kettle and try out the fat4 ,remove the cracklings or scraps and into the hot fat put the meat and turn quickly until it is red on all sides4 ,cover completely with boiling water and boil rapidly for five minutes1 then turn down the gas or remove kettle to back of coal range so that the water cannot possibly boil again1 and cook fifteen minutes to each pound of meat4 ,one hour before it is done add one tablespoonful salt and one-quarter teaspoonful pepper4 ,when done garnish with watercress1 or boiled cabbage1 or vegetables4 ,the liquor in which the meat was boiled can be saved for soup1 or made into brown sauce to serve with it4 ,left-over boiled beef may be served cold cut in thin slices1 or made into croquettes1 or into meat and potato roll1 or into various warmed-over dishes4 ,steak en ,casserole ,use a ,round ,steak 7#e7 #a inch thick #b pounds uncooked steak cut in pieces #b inches square #a cupful small white button onions #a tablespoonful chopped parsley #a_/b cupful carrot cut in dice #a_/b cupful white turnip cut in dice #a_/d teaspoonful celery-seed #a teaspoonful salt #a_/d teaspoonful white pepper #b cupfuls ,swift's beef extract or of stock boiling hot ,cover the bottom of the casserole with a layer of the mixed vegetables4 ,put in an iron frying-pan over the fire to heat4 ,when hot1 rub over the bottom with a piece of ,swift's ,premium ,oleomargarine4 ,lay in the pieces of steak and brown quickly on both sides4 ,remove them from the frying-pan and arrange on the vegetables in the casserole4 ,cover them with the remaining vegetables4 ,sprinkle over the celery-seed1 salt1 and pepper1 and then pour the hot stock over all4 ,cover the dish and bake for one hour in a quick oven4 ,steak en ,casserole should be sent to the table in the same dish in which it is cooked4 ,the steak should be brown and tender1 the vegetables slightly brown1 and the stock nearly all absorbed4 ,footer3 ,swift's ,premium ,oleomargarine is ,u4 ,s4 ,government ,inspected and ,passed4 ,beef ,loaf ,use cuts from ,chuck 7#a7 or the ,round 7#e7 #d pounds uncooked meat chopped fine #b cupfuls bread-crumbs #b tablespoonfuls chopped parsley #a level teaspoonful pepper #d eggs unbeaten #a large onion chopped fine #b rounding teaspoonfuls salt ,mix meat and onion4 ,add the dry ingredients next4 ,mix well1 then add the eggs4 ,pack all down hard in a square bread-pan so the loaf will take the form of the pan4 ,bake for two hours in a moderately quick oven1 basting every fifteen minutes with hot ,swift's ,beef ,extract or hot stock4 ,when done1 set away in the pan until cold4 ,to serve1 turn out on a platter and cut in thin slices and serve with catsup or with cream horseradish sauce4 ,recipe for the latter is given under ,beef a la ,mode4 ,little ,beef ,cakes ,use any of the cheaper cuts #a pound uncooked beef chopped fine #a tablespoonful ,swift's ,premium ,oleomargarine #a tablespoonful flour #a_/b teaspoonful salt #a tablespoonful grated onion #b cupfuls beef extract or stock #a teaspoonful kitchen bouquet #a_/d teaspoonful white pepper ,shape the meat into little cakes4 ,put the oleomargarine in a frying-pan1 and when hot lay in the cakes and brown quickly on both sides4 ,then remove the cakes4 ,into the oleomargarine left in the pan put the flour and brown4 ,then add the stock gradually1 stirring all the time so there will be no lumps4 ,when smooth add the seasonings4 ,then lay in the beef cakes1 cover1 and cook slowly for five minutes4 ,serve at once with the sauce poured over them4 ,footer3 ,have you tried ,swift's ,premium ,oleomargarine8 ,it is worth trying4 ,curry ,balls ,use any of the cheaper cuts #a pound uncooked beef chopped fine #b tablespoonfuls ,swift's ,premium ,oleomargarine #a tablespoonful flour #a level teaspoonful salt #a teaspoonful curry-powder #a onion chopped #a cupful strained tomatoes #a_/d teaspoonful white pepper ,make the meat into little balls4 ,put one tablespoon oleomargarine in frying-pan1 and in it cook the onion slowly without browning it until the onion is soft4 ,then add the curry-powder and meat balls1 and shake the pan over a quick fire for ten minutes4 ,put the second tablespoonful oleomargarine in another frying-pan1 and when hot add to it the flour4 ,stir well1 then add the salt1 pepper and tomato4 ,let come to a boil and then pour over the meat balls4 ,cover and cook slowly for five minutes4 ,curry balls are nicest served with boiled rice4 ,smothered ,beef with ,corn ,pudding ,use any of the cheaper cuts #b pounds uncooked beef chopped fine #a level teaspoonful salt #b tablespoonfuls ,swift's ,premium ,oleomargarine #a_/d teaspoonful pepper ,this meat should be free from fat4 ,have ready an iron pan very hot4 ,put the chopped meat in it and set in a very hot oven for fifteen minutes1 stirring it once or twice4 ,then add the oleomargarine1 salt and pepper1 and serve at once with ,corn ,pudding #a can corn #a cupful milk #a level teaspoonful salt #a teaspoonful baking-powder #a_/d teaspoonful white pepper #c eggs #a-c_/d cupfuls flour ,mix corn with milk1 salt and pepper4 ,add the yolks1 well beaten4 ,sift the flour with the baking-powder and add it gradually4 ,lastly1 fold in the well-beaten whites of the eggs4 ,bake in a quick oven for thirty minutes4 ,footer3 ,the high price of butter has no terror for users of ,swift's ,premium ,oleomargarine4 ,beefsteak ,pie ,use the ,flank ,steak 7#g7 or ,round 7#e7 #b pounds uncooked meat cut in inch cubes #a cupful flour #a tablespoonful parsley chopped fine #a_/d pound suet freed of membrane and chopped fine #a onion chopped fine #a cupful ,swift's beef extract or stock boiling hot #a teaspoonful salt #a_/d teaspoonful pepper ,put meat in deep pudding-dish and sprinkle over it parsley1 onion1 salt and pepper4 ,to the suet add the flour1 a pinch of salt1 and sufficient ice water to moisten1 but not to make wet4 ,knead a little until it can be rolled out in a crust large enough to cover the top of the pudding-dish4 ,pour the boiling stock over the meat4 ,spread the crust over it and cut a slit in the top4 ,brush over with milk and bake in a moderate oven one and a quarter hours4 ,serve in same dish with a napkin folded around it4 ,braised ,beef ,use inch thick slice from ,under ,round 7#e7 #a_/b cupful onion chopped #a_/b cupful carrot cut in dice #a_/b cupful turnip cut in dice #a_/b cupful celery cut in #a_/b-;inch lengths #a stem parsley #f peppercorns #c cloves #a bay-leaf #a teaspoonful salt #d cupfuls ,swift's beef extract ,rub the slice of meat with flour4 ,have ready bacon or pork fat very hot in frying-pan4 ,lay in the meat and brown quickly on both sides4 ,spread the seasonings and vegetables over the bottom of a baking-pan4 ,lay the browned meat upon them2 add the ,swift's beef extract2 cover1 and bake three hours in very slow oven1 basting every fifteen minutes4 ,to serve1 lay meat in center of the platter4 ,place vegetables around it4 ,make a brown sauce with the liquor left in pan and pour over the vegetables4 ,footer3 ,use ,swift's ,premium ,oleomargarine on your table and for cooking4 ,brown ,beef ,stew with ,dumplings ,use ,bony ,end ,shoulder 7#aj7 or ,veiny ,piece 7lower #c7 #b pounds uncooked beef cut in inch cubes #b tablespoonfuls flour #a teaspoonful kitchen bouquet #a small carrot cut in dice #a_/d teaspoonful pepper #a teaspoonful salt #b ounces of suet #b cupfuls ,swift's ,beef ,extract or of stock #a onion #a bay-leaf ,roll the meat cubes in one tablespoonful of the flour4 ,put suet in frying-pan and shake over fire until melted4 ,remove the crackling1 put in the meat cubes and turn till they are slightly browned on all sides4 ,remove the meat4 ,into the fat in the pan stir the second tablespoonful of flour2 mix and add gradually the stock1 stirring all the while so there will be no lumps4 ,when smooth1 return the meat to the pan1 add the vegetables and seasonings4 ,cover the pan1 draw to the back of the coal range1 or reduce the flame of the gas so that the stew will not boil1 and let it simmer for one and one-half hours4 ,ten minutes before serving make the ,dumplings #b cupfuls flour #a rounding teaspoonful baking-powder #a_/b level teaspoonful salt #b_/c cupful milk ,sift flour1 baking-powder1 and salt together4 ,add the milk4 ,take to fire and drop the mixture by spoonfuls all over the stew4 ,cover and cook slowly for ten minutes without once removing the cover4 ,to serve1 lift the dumplings carefully and lay around the edge of the platter2 place stew in the center1 and over it pour the sauce4 ,footer3 ,wherever butter is specified in a recipe use a slightly smaller quantity of ,swift's ,premium ,oleomargarine1 it costs less and is just as good4 ,timetable for ,baking ,beans 7if prepared by soaking and boiling71 #c to #d hrs4 ,beef sirloin or rib1 rare1 weight #e pounds1 #a hr4 #e min4 ,beef sirloin or rib1 well done1 weight #e pounds1 #a hr4 #dj min4 ,beef rump1 rare1 weight #aj pounds1 #a hr4 #ce min4 ,biscuit raised1 #ab to #bj min4 ,biscuits1 baking-powder1 #ab to #ae min4 ,bread1 white loaf1 #de to #fj min4 ,bread1 graham loaf1 #ce to #de min4 ,cake1 layer1 #ae to #be min4 ,cake1 loaf1 #dj to #fj min4 ,cake1 sponge1 #de to #fj min4 ,chicken1 #c to #d pounds1 #a-a_/b to #b hrs4 ,cookies1 #f to #aj min4 ,custard 7baked in cups71 #bj to #be min4 ,duck1 domestic1 #a to #a-a_/b hrs4 ,duck1 wild1 #bj to #cj min4 ,fish1 thick1 #c to #d pounds1 #de to #fj min4 ,fish1 small1 #bj to #cj min4 ,gingerbread1 #be to #ce min4 ,lamb leg1 well done1 #a-a_/b to #b hrs4 ,mutton1 #a-a_/b to #b hrs4 ,pork1 well done1 #d pounds1 #b hrs4 ,potatoes1 #ce to #ej min4 ,puddings1 rice1 bread1 #de to #fj min4 ,veal leg1 well done1 per pound1 #bj min4 ,timetable for ,boiling ,asparagus1 #bj to #cj min4 ,beans1 shell1 #a to #a-a_/b hrs4 ,beans1 string1 #de to #fj min4 ,beets1 young1 #de to #fj min4 ,beets1 old1 #c to #d hrs4 ,brown bread1 steamed1 #c hrs4 ,cabbage1 #ce to #fj min4 ,carrots1 #a hr4 ,cauliflower1 #bj to #cj min4 ,chickens1 young1 #c to #d pounds1 #a to #a-a_/d hrs4 ,corn1 green1 #ae min4 ,corned ,beef1 gentle simmering1 #c to #d hrs4 ,eggs1 soft cooked 7in water which does not boil71 #d to #f min4 ,eggs1 hard cooked 7in water which does not boil71 #ce to #de min4 ,ham1 weight #ab to #ad pounds1 #d to #e hrs4 ,onions1 #de to #fj min4 ,rice in fast boiling water1 #bj min4 ,smoked tongue1 #d hrs4 ,timetable for ,frying ,bacon1 #c to #e min4 ,fritters or doughnuts1 #c to #e min4 ,croquettes1 #c to #e min4 ,breaded chops1 #aj to #bj min4 ,smelts1 #c to #e min4 ,small fish1 #a to #d min4 ,index ,,page ,baking-,day ,helps1 #g ,beef a la ,mode1 #bd ,beef ,cannelon1 #bb ,beef ,loaf1 #bf ,beefsteak ,pie1 #bh ,boiled ,beef1 #be ,braised ,beef1 #bh ,brown ,beef ,stew1 #bi ,butter ,scotch1 #f ,cookies1 #f ,cornbread1 #d ,corn ,pudding1 #bg ,cream ,horseradish ,sauce1 #bd ,curry ,balls1 #bg ,dumplings1 #bi ,english ,walnut ,pudding1 #e ,fireless ,cooker1 ,the ,practical ,value and ,use of1 #ae-ba ,ginger ,bread1 #f ,house-,cleaning ,hints1 #i ,house-,plant ,suggestions1 #aa ,how to ,use the ,cheaper ,cuts of ,meat1 #ab-ad ,illustration showing ,standard ,cuts of ,beef1 #ad ,laundry ,helps1 #aj ,lemon ,pie1 #d ,little ,beef ,cakes1 #bf ,loaf ,fig ,cake1 #c ,oatmeal ,crackers1 #e ,oleomargarine1 ,swift's ,premium1 ,foot ,notes ,oleomargarine1 ,the ,truth ,about1 #b ,penoche1 #e ,renovating ,suggestions1 #h ,recipes1 #c-f1 #bb-bi ,smothered ,beef with ,corn ,pudding1 #bg ,spanish ,minced ,beef1 #bc ,steak en ,casserole1 #be ,sugar ,cookies1 #d ,timetables 7,baking1 ,boiling1 ,frying71 #cj ,tomato ,sauce1 #bc ,truth about ,oleomargarine1 #b ,illustration ,,the ,,shirley ,,press ,,chicago ,transcriber's ,note3 ,both to-day and today appear in the original text4 ,this has not been changed4 ,in the plain-text versions of this book1 bolding and italics on page footers 7shown as ,footer3 text7 have not been represented4 ,the following corrections have been made to the text3 p4 #aa3 dopping to dropping 7dropping their buds7 p4 #ba3 ,fahrenheat to ,fahrenheit 7at #bab degrees ,fahrenheit7 p4 #bi3 missing close bracket added 7,bony ,end ,shoulder 7#aj7 or ,veiny ,piece7