,,woman',s ,,institute ,,library ,,of   
,,cookery  ,,volume ,,two   ,,milk1     
,,butter1 ,,and ,,cheese  ,,eggs        
,,vegetables     ,,womens ,,institute   
,,of ,,domestic ,,arts ,,and ,,sciences1
 ,inc4    ,,preface  ,this volume1 which
 is the second of the ,woman's          
,institute ,library of ,cookery1 deals  
with such essentials of diet as the     
dairy products--milk1 butter1 and       
cheese--the protein food1 eggs1 and the 
energy-producing nutrients1 vegetables4 
,in ,milk1 ,butter1 and ,cheese1 ,parts 
#a and #b1 are explained the place that 
milk occupies in the diet1 its          
composition1 grades1 and the dishes for 
which it is used2 the purchase1 care1   
and use of butter and butter            
substitutes2 and the characteristics1   
care1 and varieties of both domestic and
 imported cheeses1 as well as a number  
of excellent recipes for cheese dishes4 
,a luncheon menu1 in which a cheese dish
 is substituted for meat1 is of interest
 in this connection1 for it shows the   

housewife1 early in her studies1 not    
only how to combine dishes to produce a 
balanced meal1 but also how to make up a
 menu in which meat is not needed4  ,in 
,eggs are discussed the nutritive value 
of eggs1 the ways in which to select1   
preserve1 cook1 and serve them1 and how 
to utilize left-over eggs4 ,so many uses
 have eggs in the diet and so nourishing
 is this food that too much attention   
cannot be paid to its preparation4 ,in  
this lesson1 also1 is given a breakfast 
menu to afford practice in preparing    
several simple dishes usually served in 
this meal4  ,in ,vegetables1 ,parts #a  
and #b1 every variety of vegetable is   
discussed as to food value1 preparation1
 place in the meal1 and proper methods  
of serving4 ,with such a fund of        
knowledge1 the housewife will be well   
equipped to give pleasing variety to her
 meals4  ,in addition to the instruction
 in these matters1 there are a large    
number of illustrations1 which make     
clear the important details in every    

process employed and in many recipes    
show certain steps as well as the       
finished result4 ,with such detailed    
information1 it is our desire that as   
many of the recipes as possible be      
tried1 for it is only through constant  
practice that the rules and principles  
of cookery will become thoroughly       
instilled in the mind4 ,nothing is of   
more value to the housewife than such a 
knowledge of food and its preparation1  
for1 as every one knows1 proper diet is 
the chief requisite of good health4  ,to
 be of the greatest assistance to the   
woman in the home is the purpose of     
these volumes--to relieve her household 
tasks of much of their drudgery and to  
help her come to a realization of the   
opportunity for good that is hers4 ,in  
no better way can she create happiness  
and contentment in her home than by     
preparing appetizing1 nutritious meals  
and serving them in the most attractive 
manner4    ,,contents  ,,milk1 ,,butter1
 ,,and ,,cheese   ,milk in the ,diet    

,composition of ,milk   ,products       
,obtained from ,milk   ,characteristics 
of ,wholesome ,milk   ,grades of ,clean 
,milk   ,preserved ,milk   ,milk in the 
,home   ,recipes for ,milk ,dishes and  
,sauces   ,economical ,use of ,butter   
,flavor and ,composition of ,butter     
,purchase and ,care of ,butter          
,cooking ,with ,butter   ,serving       
,butter   ,butter ,substitutes          
,characteristics and ,care of ,cheese   
,imported ,cheese   ,domestic ,cheese   
,serving ,cheese   ,recipes for ,cheese 
,dishes   ,luncheon ,menu  ,,eggs       
,description of ,eggs and ,place in the 
,diet   ,nutritive ,value of ,eggs      
,selection of ,eggs   ,preservation of  
,eggs   ,cooking of ,eggs   ,serving of 
,eggs   ,egg ,recipes   ,use of         
,left-,over ,eggs   ,breakfast ,menu    
,,vegetables   ,variety in ,vegetables  
,structure1 ,composition1 and ,food     
,value   ,purchase and ,care of         
,vegetables   ,classification of        
,vegetables   ,methods of ,preparing and

 ,cooking ,vegetables   ,sauces for     
,vegetables   ,asparagus and ,its       
,preparation   ,beans and ,their        
,preparation   ,beets and ,their        
,preparation   ,brussels ,sprouts and   
,their ,preparation   ,cabbage and ,its 
,preparation   ,carrots and ,their      
,preparation   ,cauliflower and ,its    
,preparation   ,celery and ,its         
,preparation   ,corn and ,its           
,preparation   ,cucumbers and ,their    
,preparation   ,eggplant and ,its       
,preparation   ,french ,artichokes and  
,their ,preparation   ,greens and ,their
 ,preparation   ,jerusalem ,artichokes  
and ,their ,preparation   ,kohlrabi and 
,its ,preparation   ,lentils and ,their 
,preparation   ,mushrooms and ,their    
,preparation   ,okra and ,its           
,preparation   ,onions and ,their       
,preparation   ,parsnips and ,their     
,preparation   ,peas and ,their         
,preparation   ,peppers and ,their      
,preparation   ,white ,potatoes and     
,their ,preparation   ,sweet ,potatoes  

and ,their ,preparation   ,radishes and 
,their ,preparation   ,salsify and ,its 
,preparation   ,squash and ,its         
,preparation   ,tomatoes and ,their     
,preparation   ,turnips and ,their      
,preparation   ,vegetable ,combinations 
,serving ,vegetables         99       99
       99       99       99    ,,milk1  
,,butter1 ,,and ,,cheese 7,,part #a7    
99       99       99       99       99  
,,milk  ,,milk ,,in ,,the ,,diet  #a4   
,as is well understood1 milk is the     
liquid that is secreted by the mammary  
glands of female mammals for the        
nourishment of their young4 ,the word   
milk as it is commonly used1 however1   
refers to cow's milk1 because such milk 
is employed to a greater extent as human
 food than the milk from any other      
animal4 ,cow's milk in its perfectly    
fresh raw state is a yellowish-white1   
opaque fluid1 called whole milk1 and1 as
 is well known1 possesses a distinctly  
sweet taste and characteristic odor4    
,when such milk is allowed to stand for 

some time without being disturbed1 it   
separates into two distinct layers1 an  
upper and a lower one4 ,the upper layer1
 which is lighter than the lower one and
 occupies a smaller space1 consists     
largely of globules of fat and is called
 cream2 the lower layer1 which is white 
or bluish-white in color and is composed
 of water1 solids1 and protein1 is1 when
 separated from the cream1 called skim  
milk4  #b4 ,as an article of diet1 milk 
is very important1 because its sole     
function in nature is to serve as food4 
,it is required by the infant2 it is    
needed in the diet of all growing       
children2 and it is desirable in the    
preparation of dishes for both young and
 old4  ,milk is used to such a great    
extent because it fills many of the     
requirements of an ideal food4 ,it is   
generally liked1 requires little or no  
time for preparation1 agrees with the   
majority of persons when used properly1 
and contains substances that supply     
energy and build and repair tissue4     

,still1 it does not contain these       
substances in such proportions as to    
make it an ideal or exclusive article of
 diet for adults1 and it must often be  
modified to suit the needs of infants1  
because it is ideal for only the young  
of the species for which it is intended4
 ,therefore1 while milk is often called 
a perfect food1 in reality it is perfect
 for only the calf4 ,when it is desired 
for the feeding of a very young child1  
it must be changed to meet the          
requirements before it can be used with 
good results4  #c4 ,so important is milk
 as an article of food that1 outside of 
the purely rural districts1 producing   
the milk supply is a business of        
considerable importance4 ,this is due to
 the fact that the purity of milk must  
be constantly safeguarded in order that 
clean1 safe milk may be provided for the
 countless numbers that depend on it4   
,in fact1 milk undoubtedly bears a      
closer relation to public health than   
any other food4 ,to produce an adequate 

amount of clean1 safe1 pure milk is one 
of the food problems of the city and    
country alike4 ,in the city much of the 
difficulty is overcome by the ordinances
 that provide standards of composition  
and cleanliness1 as well as inspection  
to insure them2 but such ordinances are 
rarely provided for in villages and     
country districts4  ,when there is no   
law to prevent it1 unclean milk is      
sometimes used in the manufacture of    
butter and cheese1 but when this        
happens1 great injustice1 if not        
positive harm1 is done to the consumers 
of these articles4 ,then1 too1 unless   
milk is carefully inspected1 tubercular 
milk is liable to be used in the making 
of butter1 and such a condition will    
cause the spreading of tuberculosis as  
readily as the use of the contaminated  
milk itself4  #d4 ,with its various     
products1 milk helps to form a very     
large part of the dietary in most homes1
 but while nothing can take the place of
 this food and while it is high in food 

value1 there seems to be a general      
tendency to think of it as an addition  
to the bill of fare1 rather than as a   
possible substitute for more expensive  
food4 ,for instance1 milk is very often 
served as a beverage in a meal in which 
the quantity of meat or other protein   
foods is not reduced4 ,from an          
economical standpoint1 as well as from  
the point of view of the needs of the   
body1 this is really extravagant1 for   
milk is itself largely a protein food4  
,the serving of a glass of milk or of a 
dish that contains generous quantities  
of milk offers the housewife an         
opportunity to cut down considerably the
 allowance of meat and eggs4 ,because of
 this fact and because milk and its     
products may be used to add nutritive   
value to a food1 to give variety1 and to
 improve flavor1 they deserve           
considerable study on the part of the   
housewife4  #e4 ,since milk may be used 
in such a variety of ways1 it may be    
easily included in the dietary for the  

family4 ,being liquid in form1 it may   
always be served without any preparation
 as a beverage or with other beverages1 
cereals1 and fruits4 ,it also has       
numerous other uses1 being employed in  
the making of sauces for vegetables and 
meats1 in the place of stock for soups1 
and as the liquid for bread1 cakes1     
puddings1 custards1 and many frozen     
desserts4 ,because of its extensive use1
 every housewife not only should know   
how to buy milk and care for it1 but    
should be familiar with its composition1
 so that she may determine whether or   
not it suits the needs of her family4   
,in addition1 she should know the effect
 of heat on milk and the various methods
 of preparation if she would be able to 
judge what food combinations can be used
 with milk4   ,,composition ,,of ,,milk 
#f4 ,as milk is usually taken into the  
body in liquid form1 the common tendency
 is to regard it as a beverage1 rather  
than as an important source of          
nourishing food material4 ,however1 a   

knowledge of its composition1 as well as
 the fact that milk becomes a solid food
 in the stomach and must then be        
dissolved in the process of digestion1  
will serve to show that milk contains   
solids4 ,that it possesses all the      
elements required to sustain life and   
promote health is proved by the fact    
that a child may live for months on milk
 alone and during this time increase in 
weight4  #g4 ,the solids contained in   
milk are proteins1 fat1 carbohydrate in 
the form of sugar1 and mineral salts1   
besides which1 of course1 water occurs  
in large quantities4 ,the sugar and fat 
of milk serve as fuel2 the mineral salts
 are chiefly valuable for the growth of 
bones and teeth and for their effect on 
the liquids of the body2 and the        
proteins1 like the fat and sugar1 serve 
as fuel1 but they also make and repair  
the muscular tissues of the body4  ,in  
considering the food substances of milk1
 it will be well to note also that they 
vary according to the breed1 feeding1   

and individual characteristics of the   
cow4 ,jerseys and ,guernseys give milk  
rich in fat and total solids1 and while 
,holstein cows give a greater quantity  
of milk1 such milk has a smaller        
proportion of fat and total solids4 ,as 
a rule1 though1 the composition of milk 
may be considered as approximately #c4c 
per cent4 protein1 #d per cent4 fat1 #e 
per cent4 carbohydrate1 and 4#g per     
cent4 mineral matter1 making a total of 
#ac per cent4 ,this indicates the       
quantity of actual food material in     
milk1 the remainder1 or #hg per cent41  
being water4  #h4 ,,protein ,,in        
,,milk4--,because of the double         
usefulness of protein--to serve as fuel 
and to make and repair muscular         
tissue--this element is regarded as an  
important ingredient of milk4 ,the      
protein in milk is called casein4 ,the  
opaque whiteness of milk is largely due 
to the presence of this substance4 ,as  
long as milk remains sweet1 the lime    
salts it contains hold this casein in   

solution2 but when it sours1 the salts  
are made soluble and the casein         
thickens1 or coagulates4 ,in addition to
 casein1 milk contains a small amount of
 protein in the form of albumin4 ,this  
substance1 upon being heated1 coagulates
 and causes the formation of the skin   
that is always found on the top of milk 
that has been heated4 ,the skin thus    
formed contains everything that is found
 in milk1 because1 as it forms1 casein  
is dried with it and sugar and fat1 too1
 are caught and held there4 ,it is the  
protein of milk and its characteristic  
coagulation that are made use of in the 
making of cheese4 ,in cooking1 the      
protein of milk is probably more        
affected than any of the other          
substances1 but the degree to which the 
digestion of milk is thus affected is   
not definitely known1 this being a much 
disputed question4  #i4 ,,fat ,,in      
,,milk4--,the other substance in milk   
that serves as fuel1 or to produce      
energy1 is fat4 ,it occurs in the form  

of tiny particles1 each surrounded by a 
thin covering and suspended in the      
liquid4 ,such a mixture1 which is called
 an emulsion1 is the most easily        
digested form in which fat is found4    
,the fat in milk varies more than the   
other food substances1 it being         
sometimes as low as #b per cent1 and    
again as high as #f per cent4 ,however1 
the average of these two1 or #d per     
cent41 is the usual amount found in most
 milk4  ,as has been mentioned1 the fat 
globules of milk rise to the top because
 fat is lighter than water1 so that when
 milk has been undisturbed for some time
 the top1 which is known as cream1 will 
be found to contain most of the fat4    
,because of the fat it contains1 the    
cream is yellower in color than the milk
 underneath4 ,if the cream is beaten1 or
 churned1 these fat particles will      
adhere in a mass1 advantage of this fact
 being taken in the making of butter4   
#aj4 ,,carbohydrate ,,in ,,milk4--,the  
carbohydrate contained in milk is in the

 form of sugar called lactose4 ,it is   
unlike other sugars in that it is not   
very sweet and does not disagree with   
most persons nor upset their digestion4 
,for this reason1 it is often given to  
children1 invalids1 and persons who have
 digestive disturbances4 ,however1 it is
 like other carbohydrates in that in    
solution it ferments4 ,the result of the
 fermentation in this case is the       
production of lactic acid1 which makes  
the milk sour4 ,with the fat1 lactose   
makes up the bulk of the                
energy-producing material of milk1 and  
while this is important it is only      
secondary when compared to the          
tissue-building power of the protein and
 minerals4 ,besides being an important  
part of milk itself1 lactose is a       
valuable by-product in the manufacture  
of cheese4 ,after being taken from whey1
 which is the clear1 straw-colored      
liquid that remains when the curd1 or   
coagulated portion1 is completely       
removed from the milk1 the lactose is   

refined and sold in the form of a powder
 that is used for various kinds of      
infant and invalid feeding4  #aa4       
,,mineral ,,matter ,,in                 
,,milk4--,considerable quantities of    
mineral salts1 which are chiefly lime1  
potash1 and phosphates1 are found in    
milk4 ,as has already been pointed out1 
these are important in the building of  
bone and hard tissue in the body1 but in
 addition they help to keep the fluids  
of the body in the right condition4     
,because of the work they do1 these     
mineral salts are necessary in the      
building of the bodies of growing       
children1 and are useful for repair and 
the regulation of the body processes in 
adults4 ,in cheese1 butter1 and cream1  
which are the products of milk1 less of 
the mineral salts are found in          
proportion to the quantity than in whole
 milk1 skim milk1 and whey4  #ab4       
,,water ,,in ,,milk4--,the percentage of
 water in milk is much greater than that
 of all the other food substances       

combined1 there being more than six     
times as much4 ,while this quantity     
seems very large1 it is an advantage1   
for milk provides nourishment to persons
 when they can take neither solid nor   
more condensed food4 ,on the other hand1
 the water is a disadvantage1 for it is 
responsible for the rapid spoiling of   
milk4 ,this fact is clearly shown in the
 case of condensed milk1 where the water
 is partly or completely evaporated1 for
 milk of this kind keeps much longer    
without spoiling than either whole or   
skim milk4   ,,products ,,obtained      
,,from ,,milk  #ac4 ,although milk is   
used extensively in its natural liquid  
form1 considerable use is also made of  
the numerous products of milk1 chief    
among which are cream1 skim milk1       
buttermilk1 sour milk1 whey1 butter1 and
 cheese4 ,in fact1 all of these occupy  
such an important place in the dietary  
of the majority of homes that it is well
 for every housewife to understand their
 value4 ,butter and cheese are discussed

 in detail later1 so that at this time  
no attention need be given to them4 ,the
 other products1 however1 are taken up  
now1 with the intention of enabling the 
housewife to familiarize herself with   
their production1 nature1 and use4  #ad4
 ,,cream4--,as has been pointed out1 the
 particles of fat that rise to the top  
of milk when it is allowed to remain    
undisturbed for some time form the      
product known as cream4 ,cream may be   
removed from the milk by skimming it    
off1 or it may be separated from the    
milk by means of machinery especially   
designed for the purpose4 ,the greater  
the proportion of fat in milk1 the      
thicker1 or heavier1 will be the cream4 
,various grades of separated cream are  
placed on the market1 the usual ones    
being those which contain #h1 #ab1 #af1 
#bj1 and #dj per cent1 of fat4 ,thin    
cream1 which includes the grades that   
have only a small percentage of fat1    
contains a larger quantity of milk than 
the others and is not so desirable for  

many purposes4 ,still1 it is used to    
some extent1 because it is cheaper and  
there are definite uses to which it can 
be put4 ,medium-heavy cream is the kind 
to select when it is desired for        
whipping4 ,this is a process that       
consists in beating the cream rapidly   
until a mass of tiny bubbles form and   
become stiff1 very much as the white of 
egg does4  #ae4 ,,skim ,,milk4--,after a
 part or all of the cream has been      
removed from whole milk1 that which     
remains is called skim milk4 ,while     
practically all of the fat is taken out 
when milk is skimmed1 very little       
protein or sugar is removed4 ,therefore1
 skim milk is still a valuable food1 it 
being used to a large extent for cheese 
making1 for the manufacture of certain  
commercial foods1 and for the feeding of
 animals4 ,the housewife does not1 as a 
rule1 buy skim milk2 indeed1 in some    
localities the laws prevent its sale    
because it is considered an adulterated 
food4 ,however1 it is really a          

wholesome1 valuable food that is cheaper
 than whole milk1 and its use in the    
home should therefore be encouraged from
 an economical standpoint4 ,here it may 
be used in the preparation of many      
dishes1 such as sauces1 cakes1 biscuits1
 muffins1 griddle cakes1 bread1 etc41 in
 which butter or other fats are used1   
and in custards1 puddings1 ices1 and    
numerous other desserts4  #af4          
,,buttermilk4--,the milk that remains in
 butter making after the butter fat has 
been removed from cream by churning is  
known by the name buttermilk4 ,such milk
 is similar to skim milk in composition1
 and unless butter is made of sweet     
cream1 buttermilk is sour4 ,buttermilk  
is used considerably as a beverage1 but 
besides this use there are numerous ways
 in which it may be employed in the     
preparation of foods1 as is pointed out 
in various recipes4 ,an advantage of    
buttermilk is that its cost is less than
 that of whole milk1 so that the        
housewife will do well to make use of it

 in the preparation of those foods in   
which it produces satisfactory results4 
#ag4 ,,artificial                       
,,buttermilk4--,several kinds of sour   
milk that are called buttermilk are to  
be had1 particularly at soda fountains  
and restaurants4 ,while they are similar
 to buttermilk they are not the same1   
because they are produced artificially  
from whole or skimmed sweet milk4 ,the  
usual method employed in the making of  
these artificial buttermilks1 as they   
may well be called1 consists in adding  
to sweet milk tablets containing lactic 
acid or a certain culture of bacteria   
that induce fermentation1 very much as  
yeast does1 and then keeping it at about
 body temperature for a number of hours 
in order to allow the milk to thicken   
and sour4 ,such milks exert a beneficial
 action in the digestive tract1 and     
their food value1 provided they are made
 from whole milk1 is just as high as    
that of the original sweet milk4        
,artificial buttermilks therefore prove 

a valuable source of food supply for    
persons who find them palatable and who 
do not care for sweet milk4 ,their food 
value may be increased by adding cream  
to them4  #ah4 ,,sour ,,milk4--,ordinary
 milk contains large numbers of bacteria
 that produce fermentation4 ,when it is 
allowed to stand for some time1 these   
bacteria act upon the sugar1 or lactose1
 contained in the milk and change it    
into lactic acid4 ,this acid gives to   
the milk a sour taste and at the same   
time causes the casein of the milk to   
become a mass known as curd1 or clabber4
 ,this mass continues to grow sour and  
tough until all the milk sugar is       
converted into lactic acid1 so that the 
longer the milk stands1 the more acid it
 becomes4 ,sour milk1 however1 is useful
 in the preparation of various dishes1  
such as hot breads and griddle cakes4   
,illustration3 ,,fig4 #a  #ai4          
,,whey4--,when the curd is completely   
removed from milk1 as in making cheese1 
a clear1 light1 yellowish liquid known  

as whey remains4 ,whey is composed of   
water1 minerals1 and milk sugar or      
lactic acid1 and is the least valuable  
part of the milk4 ,the ingenious        
housewife will never be at a loss to    
make use of this product1 for1 while its
 food value is slight1 the minerals it  
contains are important ones4 ,whey is   
sometimes used to furnish the liquid for
 bread making and1 in addition1 it may  
be used as a beverage for persons who   
cannot digest food as heavy as milk     
itself4  #bj4 ,,comparison ,,of ,,food  
,,values ,,of ,,milk ,,products4--,so   
that the housewife may become familiar  
with the food values of milk products1  
there is here given1 in ,fig4 #a1 a     
graphic table for the comparison of such
 products4 ,each glass is represented as
 containing approximately #a pint or #a 
pound of the milk product1 and the      
figures underneath each indicate the    
number of calories found in the quantity
 represented4 ,the triangle at the side 
of each indicates the proportion of ash1

 protein1 fat1 carbohydrate1 and water1 
the percentage composition being given  
at the side4 ,housewives as a rule fully
 appreciate the food value that is to be
 found in whole milk and cream1 but such
 products as skim milk1 buttermilk1 and 
whey are likely to be ignored4          
,,characteristics ,,of ,,wholesome      
,,milk  #ba4 ,so far as the housewife is
 concerned1 the qualities that          
characterize wholesome milk are without 
doubt of great interest4 ,she may know  
of what use milk is in the diet and the 
food substances of which it is composed1
 but unless she understands just what   
constitutes milk of good quality1 as    
well as the nature of inferior milk1 she
 cannot very well provide her family    
with the kind it should have4           
,therefore1 to assist her in this       
matter1 the characteristics of wholesome
 milk are here discussed4 ,such milk1 it
 will be well to note1 must be of the   
right composition1 must not be          
adulterated1 must be fresh--that is1 not

 older when delivered than is permitted 
by law--and must be as clean as         
possible4  #bb4 ,,standard ,,of ,,milk  
,,composition4--,the housewife usually  
judges the quality of milk by the amount
 of cream that rises to the top when    
milk in a bottle is allowed to remain   
undisturbed for some time4 ,this is     
really an excellent test1 because milk  
that contains only a small amount of    
cream is of poorer quality than that    
which contains a larger amount2 in other
 words1 the more cream milk contains1   
the higher will be its food value and   
the greater its energy-producing        
ability4 ,then1 too1 milk that is rich  
in cream usually contains               
proportionately large amounts of protein
 and sugar4  ,while the composition of  
milk has much to do with the quality of 
this food1 it varies1 as should be      
noted1 in different breeds and even in  
individual cows1 depending on both the  
food and the care given to them4 ,for   
this reason1 milk that is mixed is      

preferable to the milk of a single cow1 
as the mixing of the milk of a number of
 cows insures a better average          
composition4  #bc4 ,,adulteration ,,of  
,,milk4--,the composition of milk1 and  
hence its quality1 is seriously affected
 by its adulteration4 ,by this is meant 
the extraction of any of the food       
substances from whole milk2 the addition
 of anything that tends to weaken or    
lower its quality or strength2 the use  
of coloring matter to make it appear of 
greater value than it actually is2 or   
the use of preservatives to prevent it  
from souring as soon as it ordinarily   
would4 ,it is1 of course1 illegal to    
adulterate milk1 yet it is sometimes    
done4 ,the most convenient and possibly 
the most common materials used to       
adulterate milk are water and skim milk4
 ,the addition of water to milk         
decreases the quantity of all its food  
substances1 but the addition of skim    
milk reduces the quantity of fat only4  
,the color of the milk is often affected

 by the use of these adulterants1 but   
when this happens1 yellow coloring is   
usually added to restore the original   
appearance4  ,sometimes the milk that a 
dairyman markets contains more fat than 
the law requires2 but even such milk    
cannot legally be skimmed nor diluted   
with skim milk4 ,the only thing that may
 be done to it is to mix it with milk   
that is low in butter fat and thus      
obtain a milk that will average the     
legal percentage4 ,for instance1 if milk
 from a dairy averages #e per cent1 of  
butter fat1 it may be diluted with milk 
that contains only #c per cent1 of      
butter fat1 because the result of such  
mixing1 which will be milk averaging #d 
per cent1 of this food substance1 will  
be the legal standard4  #bd4 ,to prevent
 milk from souring1 dishonest milk      
dealers often put into it such          
preservatives as soda1 borax1 and       
formaldehyde4 ,there is no definite way 
of telling whether or not one of these  
has been used1 except by a chemical     

analysis4 ,however1 if milk does not    
sour within a reasonable time when no   
precautions have been taken to keep it  
sweet1 it should be looked on with      
suspicion1 for it undoubtedly contains a
 preservative4  #be4 ,,freshness ,,of   
,,milk4--,to be most satisfactory for   
all purposes1 milk should be absolutely 
fresh4 ,however1 it is almost impossible
 to obtain milk in this condition1      
because it is generally sold at a       
distance from the source of supply4     
,milk that is sold in small towns and   
cities is usually #ab and often #ah to  
#ba hours old when it is delivered2     
whereas1 in large cities1 where the     
demand is so great that milk must be    
shipped from great distances1 it is     
often #bd to #cf or even #dh hours old  
when it reaches the consumer4 ,in order 
that milk may remain sweet long enough  
to permit it to be delivered at places  
so far removed from the source of       
supply1 it must be handled and cared for
 in the cleanest possible way by the    

dealers4 ,likewise1 if the housewife    
desires to get the best results from it1
 she must follow the same plan1 cooling 
it immediately on delivery and keeping  
it cool until it is consumed4 ,the      
freshness of milk can be determined only
 by the length of time it will remain   
sweet when proper care is given to it4  
#bf4 ,,cleanliness ,,of ,,milk4--,milk  
may be of the right composition1 free   
from all adulteration1 and as fresh as  
it is possible to obtain it1 but unless 
it is clean1 it is an injurious food4   
,milk is rendered unclean or impure by  
dirt4 ,in reality1 there are two kinds  
of dirt that may be present in milk1 and
 it is important to know just what these
 are and what effect they have on milk4 
#bg4 ,the less harmful of the two kinds 
of dirt is the visible dirt that gets   
into the milk from the cow1 the stable1 
the milker1 the milking utensils1 and   
similar sources when these are not      
scrupulously clean4 ,if milk containing 
such dirt is allowed to stand long      

enough in pans or bottles for the       
heavier particles to settle1 it will be 
found as sediment in the bottom of the  
receptacle4 ,to say the least1 the      
presence of such dirt is always         
disagreeable and frequently produces    
foreign flavors4  ,straining the milk   
through clean absorbent cotton will     
reveal the presence of such dirt and    
another kind of dirt that does not show 
through the opaque fluid4 ,this second  
kind of dirt is generally found in milk 
when the first kind is present in any   
quantity4 ,it is more liable to be      
harmful than the other1 because it      
enters the milk from the water used in  
cleaning the receptacles or from some   
contaminated source4  ,illustration3    
,,fig4 #b  #bh4 ,whenever dirt is       
present in milk1 bacteria are sure to be
 there2 and the greater the quantity of 
dirt the greater will be the number of  
bacteria4 ,should the housewife desire  
to compare the cleanliness of several   
lots of milk1 she may filter a like     

quantity from each lot1 say a quart or a
 pint1 through small disks of absorbent 
cotton4 ,if1 after the milk has passed  
through the cotton disk1 very little    
dirt remains on it1 as in ,fig4 #b 7a71 
the milk may be considered as           
comparatively clean2 if the cotton disk 
appears as in 7b71 the milk may be said 
to be only slightly dirty2 if it appears
 as in 7c71 the milk is dirty2 and if it
 appears as in 7d71 the milk is very    
dirty4 ,milk that leaves a stain like   
that in 7d7 contains more bacteria than 
milk that leaves a stain like that in   
7c71 and so on through all the lots of  
milk4 ,filtering milk in this manner1   
however1 does not indicate whether the  
bacteria are disease producing4 ,such   
information can be secured only by      
microscopic examination1 and only then  
by persons who have a knowledge of such 
matters4  #bi4 ,since1 as has been      
pointed out1 bacteria cling to all dirt1
 the dirt that milk contains is one of  
the causes of souring and putrefaction  

of milk1 and may be a cause of disease4 
,indeed1 it is definitely known that    
dirty milk sours much more quickly than 
does clean milk4 ,actual tests in which 
clean milk was put in a cool place have 
proved that it will keep for weeks1     
whereas dirty milk will sour in a day or
 two1 especially in warm weather4 ,this 
information should point out clearly to 
the housewife that it is not merely heat
 that changes milk or causes it to sour4
 ,she should understand in addition1    
that bacteria grow and multiply very    
rapidly when conditions for their growth
 are provided4 ,these conditions are    
moisture1 warmth1 and the right kind of 
food1 and as all of these are found in  
milk1 this product is really ideal for  
bacterial development4 ,the only way in 
which to protect milk is to make sure   
that no bacteria enter it1 or1 if they  
do1 to make it impossible for them to   
grow4 ,this may be done by keeping the  
milk so cold that they cannot thrive1 or
 by destroying them in various ways1    

which are taken up later4  #cj4 ,in     
former times1 there was not much danger 
of wide-spread disease from the milk    
supply1 for it was cared for almost     
entirely by those who kept a few cows   
and distributed milk to a small number  
of customers4 ,in fact1 it has been only
 within the past #ej years that large   
quantities of milk are handled by       
separate dairies and shipped great      
distances from the source of supply and 
that the distribution of milk has become
 a great industry4 ,when so much milk is
 handled in one place1 it is more or    
less unsafe unless the dairy is kept    
extremely clean and is conducted in the 
most sanitary manner4 ,experience has   
shown that too much attention cannot be 
given to the care of milk1 for the lives
 of great numbers of children have been 
sacrificed through the carelessness of  
dairymen and persons selling and        
distributing milk1 as well as through   
the negligence of those who handle the  
milk after it has entered the home4 ,to 

overcome much of this carelessness1 both
 the ,federal ,government and the       
various states of this country have set 
standards for safe milk production1 and 
in order to make their laws effective   
have established inspection service4    
,independently of these state and       
national laws1 many of the cities1      
particularly the large ones1 have made  
their own standards1 which1 as a rule1  
are very rigid4 ,one of the usual       
requirements is to compel each person   
who wishes to sell milk in the city to  
buy a license1 so that the city         
authorities may keep in touch with those
 handling milk and so that conditions   
may be investigated at any time4 ,in    
view of the care required of dealers in 
handling milk1 the housewife owes it to 
herself and the members of her family to
 keep the milk in the home in the best  
possible manner4   ,,grades ,,of ,,clean
 ,,milk  #ca4 ,ever since milk has come 
to be a commercial product1 authorities 
have been devising ways in which it may 

be brought to the consumer in a         
condition that will permit it to be used
 without causing ill results4 ,their    
efforts have been rewarded to such an   
extent that nowadays consumers have     
little to fear from the milk they       
purchase1 provided they get it from     
dealers who live up to the laws4 ,chief 
among the different grades of clean milk
 is certified milk1 and next in order   
comes pasteurized milk1 followed by     
sterilized milk4  #cb4 ,,certified      
,,milk4--,the grade of clean milk sold  
under the name of certified milk is     
simply natural1 raw milk that is        
produced and marketed under conditions  
that permit it to be guaranteed as pure1
 wholesome1 and of definite composition4
 ,such milk is necessarily higher in    
price than milk that is less wholesome  
and sanitary1 because of the extra cost 
to the dairyman in meeting the          
requirements that make it possible for  
him to produce clean milk under sanitary
 conditions4 ,these requirements pertain

 to the health and cleanliness of those 
who handle the milk1 to the health1     
housing condition1 and care of the herd 
and the dairy cows1 and to the handling 
and care of milk in the dairy and during
 transportation and delivery4 ,they are 
usually established and enforced by an  
inspection commission appointed by the  
city1 county1 or state in which the milk
 is produced4  #cc4 ,if a little careful
 thought is given to the milk situation1
 it will be admitted that such          
precautions are necessary if clean milk 
is to be the result4 ,such milk cannot  
be produced if the surroundings are     
dirty1 because dust and flies1 which are
 two sources of contamination1 are      
practically always present in such      
places4 ,a stable with poor ventilation1
 without screens to keep out flies1 and 
with floors that will not permit of     
cleaning1 but cause filth and refuse to 
accumulate1 is sure to contaminate milk 
that is handled in it4 ,in addition1    
cows that are not well fed1 comfortably 

housed1 or carefully groomed cannot be  
expected to give milk of as good quality
 as cows that are properly cared for4   
,likewise1 if the persons who do the    
milking are not clean1 the milk is      
subject to contamination from this      
source4  #cd4 ,all such unfavorable     
conditions can be remedied1 and must be 
in the production of certified milk2 but
 the good accomplished in this direction
 will be lost if the milk is carelessly 
handled after milking4 ,therefore1 in   
producing certified milk1 only the      
cleanest water available is allowed to  
be used in the dairy4 ,impure water is a
 common source of the contamination of  
milk in such places4 ,on some farms1 the
 water supply comes from a well that is 
too near the barn or that is too shallow
 to avoid being made impure by the germs
 that filter into it from the barnyard  
or a cesspool4 ,if vessels in which milk
 is placed are washed in such water1 it 
is necessary to sterilize them by       
boiling or steaming before milk is put  

into them1 in order to kill the germs   
that come from the water4 ,if such a    
precaution as this is not observed1 the 
germs will multiply rapidly in the milk 
and1 provided they are                  
disease-producing1 will make the milk   
extremely dangerous4  ,besides observing
 the precautions mentioned1 it is       
necessary that all utensils used in a   
dairy1 such as pails for milking1       
strainers1 containers1 etc41 be kept    
scrupulously clean4 ,likewise1 they must
 be sterilized by boiling each time they
 are used1 for1 while disease germs may 
be absent1 those which cause the milk to
 sour are always present and must be    
destroyed4 ,finally1 to prevent any     
germs that enter milk from multiplying1 
even when it is properly cared for1 the 
milk has to be cooled to a temperature  
of #de degrees ,fahrenheit or lower     
immediately after milking and then      
bottled in sterilized bottles1 sealed1  
and packed in ice1 within #bj minutes   
after milking4  #ce4 ,it is by giving   

attention to all such matters that      
certified milk is possible4 ,such milk1 
as will be understood from what has been
 said1 is neither a cooked milk nor a   
dirty milk that is processed1 but a     
natural1 raw milk that is clean at all  
stages of its production and marketing4 
,because of this fact1 it is the best   
and cleanest milk to be had and may be  
used without hesitation1 not only by    
grown persons in good health1 but for   
infants and invalids4  ,the sanitary    
condition of certified milk and the     
consequent length of time it will remain
 sweet was demonstrated conclusively as 
far back as #aijj at the ,paris         
,exposition4 ,at this time1 two model   
dairies in the ,united ,states--one     
located at the ,university of ,illinois 
and the other at ,briarcliff ,manor1    
,westchester ,county1 ,new              
,york--delivered to their booths at the 
,exposition milk that was bottled under 
the most sanitary conditions at their   
dairies4 ,during its transit across the 

ocean the milk was kept at a temperature
 of #dj to #db degrees ,fahrenheit1 and 
on its arrival1 #b weeks after leaving  
the dairies1 it was found to be in a    
perfectly sweet condition4 ,similar     
experiments made at later dates1 such as
 shipping certified milk from the ,east 
to ,california1 serve to bear out the   
test made in #aijj1 and prove what can  
be done with milk so produced as to be  
as free as possible from bacteria or the
 conditions that permit their growth4   
#cf4 ,,pasteurized ,,milk4--,while      
certified milk is undoubtedly the safest
 kind of milk to use and is constantly  
growing in favor1 much of the milk      
received in the home is pasteurized4 ,by
 pasteurized milk is meant milk that has
 been heated to a temperature of #adj to
 #aee degrees ,fahrenheit1 kept at this 
temperature for #ae to #bj minutes1 and 
then cooled rapidly4 ,the result of such
 a treatment is that any                
disease-producing germs that are present
 in the milk1 as well as those which are

 likely to cause intestinal             
disturbances1 are destroyed1 and that   
the milk is rendered safe as food for a 
time4 ,pasteurizing does not materially 
change the taste of milk1 nor does it   
seriously affect the digestive          
properties of this food4 ,it is true1 of
 course1 that pasteurized milk is not so
 good as clean raw milk4 ,still it is   
better to use such milk than to run the 
risk of using milk that might be        
contaminated with the germs of          
tuberculosis1 typhoid fever1 scarlet    
fever1 diphtheria1 or any other of the  
numerous diseases that have been known  
to be carried to whole families and     
communities through the milk supply4    
#cg4 ,although pasteurizing is done on a
 large scale in dairies1 there is no    
reason why the housewife cannot         
pasteurize the milk she buys1 provided  
it is raw milk and she feels that it is 
not safe to use4 ,if pasteurizing is to 
be done frequently and large quantities 
of milk are to be treated1 it would be  

advisable to purchase the convenient    
apparatus that is to be had4 ,however1  
if only a small quantity of milk is to  
be pasteurized at a time1 a simple      
improvised outfit will prove            
satisfactory1 because milk pasteurized  
in the home may be heated in the bottles
 in which it is received4 ,such an      
outfit consists of a dairy thermometer1 
a deep vessel1 and a perforated pie tin 
or a wire rack of suitable size4  #ch4  
,to pasteurize milk in the home1 proceed
 in the manner illustrated in ,fig4 #c4 
,place the rack or invert the perforated
 pie tin in the bottom of the vessel1   
and on it place the bottles of milk from
 which the caps have not been removed4  
,make a hole through the cap of one     
bottle1 and insert the thermometer into 
the milk through this hole4 ,then fill  
the vessel with cold water to within an 
inch or so of the top of the bottles1   
taking care not to put in so much water 
as to make the bottles float4 ,place the
 vessel over the fire1 heat it until the

 thermometer in the bottle registers a  
few degrees over #aej degrees           
,fahrenheit1 and keep the milk at this  
temperature for #ae to #bj minutes4 ,at 
the end of this time1 the milk will be  
sufficiently pasteurized and may be     
removed from the fire4 ,as soon as it is
 taken from the water1 cool it as       
rapidly as possible by running cold     
water into the vessel slowly or by      
placing the bottles in several changes  
of water1 taking care not to place the  
hot bottles in very cold water at first1
 as this may cause them to crack4       
,illustration3 ,fig4 #c  ,when the milk 
has been cooled by some rapid method1   
keep it cool until it is used4 ,this    
precaution is necessary because of the  
nature of pasteurized milk4 ,the        
temperature at which milk is pasteurized
 is sufficient to kill all fully        
developed bacteria1 but those which     
exist in an undeveloped state1 or in the
 form of spores1 develop very rapidly   
after pasteurization unless the milk is 

kept cold and clean4 ,if these bacteria 
were allowed to develop1 the purpose of 
pasteurization would be lost1 and the   
milk would become as dangerous as it was
 originally4 ,the advantage of cooling  
milk rapidly will be fully appreciated  
upon referring to ,fig4 #d1 which       
illustrates the development of a single 
germ in milk that is cooled rapidly and 
in milk that is cooled slowly4          
,illustration3 ,fig4 #d  #ci4           
,,sterilized ,,milk4--,by sterilized    
milk is meant milk in which all germs   
are destroyed by sterilization4 ,such   
milk is not sold by dealers1 but the    
process of sterilization is resorted to 
in the home when pasteurization is not  
sufficient to render milk safe4 ,this   
process1 which is the only positive     
means of destroying all germs1 consists 
in bringing the milk to the boiling     
point1 or #bab degrees ,fahrenheit1     
allowing it to boil for three quarters  
of an hour1 and then cooling it rapidly4
 ,one who undertakes to treat milk in   

this way should remember that it is     
difficult to boil milk1 because the     
solids in the milk adhere to the bottom 
and sides of the vessel and soon burn4  
,however1 this difficulty can be        
overcome by sterilizing the milk in the 
bottles in which it is bought4  #dj4 ,to
 sterilize milk1 place the sealed       
bottles on a wire rack or a perforated  
pie tin in a deep vessel1 as for the    
pasteurizing of milk1 and pour cold     
water into the vessel until it nearly   
covers the bottles4 ,then raise the     
temperature of the water quickly to the 
boiling point1 and after it has begun to
 bubble1 allow it to boil for three     
quarters of an hour4 ,at the end of this
 time1 cool the milk rapidly and then   
keep it cool until it is used4  #da4    
,although milk thus treated becomes     
safe1 sterilization changes its flavor  
and digestibility4 ,if milk of this kind
 must be used1 some raw food should be  
given with it4 ,a diet composed entirely
 of cooked food is not so ideal as one  

in which some raw food is included1     
because raw foods contain substances    
that are essential to health4 ,the      
change that takes place in the          
composition of milk that has been       
sterilized can be easily observed4 ,such
 milk on becoming sour does not         
coagulate as does pasteurized or raw    
milk1 owing to the fact that the lime   
salts in the milk are so changed by the 
high temperature as to prevent the      
thickening process from taking place4   
,then1 too1 sterilized milk is not      
likely to become sour even after        
considerable time4 ,still1 such milk is 
not safe to use except when it is fresh1
 for instead of fermenting in the usual 
way it putrefies and is liable to cause 
such a dangerous sickness as ptomaine   
poisoning4  #db4 ,,modified             
,,milk4--,for infants who cannot be fed 
their normal diet1 cow's milk must be   
used as a substitute1 but in order to   
make it a more nearly ideal food for    
them it must usually be modified1 or    

changed1 by adding other materials4     
,when it is so treated1 it is known as  
modified milk4 ,the materials used to   
modify milk are sterile water1 lime     
water1 barley water1 cream1 skim milk1  
milk sugar1 or some other easily        
digested carbohydrate1 one of these or a
 combination of them always being       
employed4 ,the proportion of these      
ingredients to use varies with the age  
of the child that is to be fed and must 
be constantly changed to meet the       
child's requirements4 ,in the production
 of modified milk1 a physician's        
prescription and directions should      
always be followed closely4 ,only the   
best quality of milk should be used1    
and1 in addition1 the greatest care     
should be taken to have all the bottles1
 utensils1 and materials used as clean  
and sterile as it is possible to make   
them4 ,if such conditions cannot be met1
 it is advisable to pasteurize the      
modified-milk mixture after the         
materials have been put together4       

,,preserved ,,milk  #dc4 ,besides milk  
that is commonly sold by dairymen and   
milk dealers1 it is possible to buy in  
the market many grades of so-called     
,,preserved ,,milk4 ,such milk is       
produced by driving off all or part of  
the water contained in milk1 and it is  
sold as condensed1 evaporated1 and      
powdered milk4 ,usually1 it is put up in
 tin cans1 and while it is not used so  
extensively as regular milk1 many firms 
are engaged in its preparation4  #dd4   
,,condensed ,,and ,,evaporated          
,,milk4--,as has just been mentioned1   
condensed and evaporated milk is        
produced by the complete or partial     
evaporation of the water contained in   
milk4 ,such milk can be shipped long    
distances or kept for long periods of   
time1 because it does not contain       
sufficient moisture to permit the growth
 of bacteria4 ,in evaporating milk to   
produce these preserved milks1 each     
gallon is diminished in quantity to     
about two and one quarter pints1 the    

original #hg per cent4 of water being   
reduced to about #be per cent4          
,therefore1 in order to use such milk1  
sufficient water must be added to       
restore it to its original composition4 
,sometimes comparatively large amounts  
of cane sugar are added to such milks1  
which1 besides sweetening them1 assist  
in their preservation4 ,if cane sugar is
 not used1 the milks are usually made   
sterile in order to prevent them from   
spoiling4  #de4 ,,powdered ,,milk4--,the
 form of preserved milk known as        
powdered milk is the result of          
completely evaporating the water in     
milk4 ,such milk has the appearance of a
 dry powdered substance4 ,it does not   
spoil easily and is so greatly reduced  
in quantity that it can be conveniently 
stored4 ,because of these               
characteristics1 this product1 for which
 skim milk is generally used1 is        
extensively manufactured4 ,it is used   
chiefly by bakers and confectioners1    
and1 as in the case of evaporated or    

condensed milk1 the water that has been 
evaporated in the powdering process must
 be supplied when the milk is used4     
,,standard ,,grading ,,of ,,milk ,,and  
,,cream  #df4 ,in order that a definite 
idea may be formed of the sanitary and  
bacteriological standards that are set  
by milk commissions1 there are here     
given1 in ,table ,i1 the regulations    
governing the grades and designation of 
milk and cream that may be sold in the  
city of ,new ,york4 ,as will be observed
 from a study of this table1 only       
definite grades of milk and cream can be
 sold in that city2 likewise1 it must   
conform to certain standards of purity  
and the producer must handle it in such 
a way that it may be delivered to the   
consumer in as clean and fresh a        
condition as possible4  ,without doubt1 
a grading similar to this one will      
become general throughout the ,united   
,states eventually1 for this is the only
 way by which the housewife may know    
with certainty whether or not the milk  

she purchases is of the right           
composition and is safe1 fresh1 and     
sanitary in every respect4 ,the         
different qualities of milk and cream as
 shown by this grading are1 of course1  
sold at different prices1 those which   
require the greatest care and expense in
 handling selling for the highest price4
   ,,milk ,,in ,,the ,,home  ,,purchase 
,,of ,,milk  #dg4 ,after the housewife  
has become familiar with the points that
 she should know concerning milk1 she   
will be much better equipped to purchase
 milk of the right kind for her home4   
,however1 there are still some points   
for her to observe when she is          
purchasing milk if she would supply her 
family with the best quality of this    
food4  #dh4 ,in the first place1 she    
should buy milk from a reliable dealer  
who will not object to questioning1 and1
 if possible1 she should make an        
investigation of the dairy that supplies
 the milk that she uses4 ,if she cannot 
investigate the dairy personally1 she   

should at least endeavor to obtain      
information from those who are prepared 
to give it4 ,if she learns that the     
conditions in the dairy that is         
supplying her with milk are not what    
they should be1 she should try to obtain
 milk from some other source4 ,of       
course1 she should remember that milk of
 the best and cleanest quality is the   
highest in price1 because of the        
increased cost of production2 but it is 
usually advisable to pay the higher     
price1 especially if children are to be 
fed1 because cheap milk is liable to be 
unsafe1 at least for any purpose that   
will require it to be served without    
cooking4 ,should the income not allow   
the best quality of milk to be used for 
all purposes1 a cheaper grade can be    
used for cooking1 but it is always      
economical to purchase the best quality 
when this food is to be used as a       
beverage4  ,illustration3 ,,fig4 #e     
#di4 ,in the next place1 the housewife  
should purchase milk from a dealer who  

delivers cold milk1 because1 as has been
 mentioned1 bacteria multiply rapidly in
 warm milk4 ,she should also try to     
obtain milk put up in bottles1 for such 
milk has advantages over milk dipped    
from a can in that it does not have the 
same chance to become dirty and it      
affords a greater opportunity to secure 
accurate measurement4 ,the kind of caps 
used on milk bottles should also be     
observed4 ,caps that have to be pried   
out with a knife or a similar utensil   
are not nearly so satisfactory as those 
shown in ,fig4 #e 7a71 which have small 
tabs a that permit the cap to be lifted 
out4 ,in addition to the caps1 which    
serve to keep dirt out of the milk and  
permit it to be delivered without being 
spilled1 some dealers use covers like   
that shown in 7b74 ,such covers are held
 in place by a wire and serve further to
 protect the milk from contamination4   
,if milk purchased in bottles is clean1 
there should be no sediment in the      
bottom of the bottle after it has been  

allowed to stand for some time4 ,also1  
if it is fresh1 it will not sour quickly
 after it is delivered1 so that in case 
it is properly cared for and sours      
quickly1 it may be known to be stale    
milk4 ,however1 if it does not sour in  
the normal length of time1 it should be 
looked on with suspicion1 for1 as has   
been pointed out1 such milk may have    
added to it a preservative to prevent   
souring4 ,the housewife may expect milk 
that is delivered cold and is guaranteed
 to be sanitary and fresh to remain     
sweet at least #bd hours1 provided1 of  
course1 it is placed in the refrigerator
 immediately upon delivery and kept     
there until used4         99       99   
99       99       99  ,,regulations     
,,governing ,,the ,,grades ,,and        
,,designation ,,of ,,milk ,,and ,,cream 
,,which ,,may ,,be ,,sold ,,in ,,the    
,,city ,,of ,,new ,,york  ,the following
 classifications apply to milk and      
cream4 ,the regulations regarding       
bacterial content and time of delivery  

shall not apply to sour cream4  ,grades 
of ,milk or ,cream ,sold in the ,city of
 ,new ,york3  ,,grade ,a ,milk or cream 
7,raw7  ,definition3 ,grade ,a milk or  
cream 7raw7 is milk or cream produced   
and handled in accordance with the      
minimum requirements1 rules and         
regulations as herein set forth4        
,tuberculin ,test ,and ,physical        
,condition3 #a4 ,only such cows shall be
 admitted to the herd as have not       
reacted to a diagnostic injection of    
tuberculin and are in good physical     
condition4 #b4 ,all cows shall be tested
 with tuberculin and all reacting       
animals shall be excluded from the herd4
  ,bacterial ,contents3 ,grade ,a milk  
shall not contain more than #fj1jjj     
bacteria per cubic centimeter1 and cream
 more than #cjj1jjj bacteria per cubic  
centimeter when delivered to the        
consumer or at any time prior to such   
delivery4  ,necessary ,scores3 ,equip4  
#be1 ,meth4 #ej1 ,total #ge  ,time of   
,delivery3 ,shall be delivered within   

#cf hours after production4  ,bottling3 
,unless otherwise specified in the      
permit1 this milk or cream shall be     
delivered to consumers only in bottles4 
,labeling3 ,outer caps of bottles shall 
be white and shall contain the words    
,grade ,a1 ,raw1 in black letters in    
large type1 and shall state the name and
 address of the dealer4                 
,pasteurization3 ,none4  ,milk or cream 
7,pasteurized7  ,definition3 ,grade ,a  
milk or cream 7pasteurized7 is milk or  
cream handled and sold by dealers       
holding permits therefor from the ,board
 of ,health1 and produced and handled in
 accordance with the requirements1      
rules1 and regulations as herein set    
forth4  ,tuberculin ,test ,and ,physical
 ,condition3 ,no tuberculin test        
required1 but cows must be healthy as   
disclosed by physical examination made  
annually4  ,bacterial ,contents3 ,grade 
,a milk 7pasteurized7 shall not contain 
more than #cj1jjj bacteria per cubic    
centimeter and cream 7pasteurized7 more 

then #aej1jjj bacteria per cubic        
centimeter when delivered to the        
consumer or at any time after           
pasteurization and prior to such        
delivery4 ,no milk supply averaging more
 than #bjj1jjj bacteria per cubic       
centimeter shall be pasteurized for sale
 under this designation4  ,necessary    
,scores3 ,equip4 #be1 ,meth4 #dc1 ,total
 #fh4  ,time of ,delivery3 ,shall be    
delivered within #cf hours after        
pasteurization4  ,bottling3 ,unless     
otherwise specified in the permit1 this 
milk or cream shall be delivered to the 
consumer only in bottles4  ,labeling3   
,outer cap of bottles shall be white and
 contain the word ,grade ,a in black    
letters in large type1 date and hours   
between which pasteurization was        
completed2 place where pasteurization   
was performed2 name of the person1 firm1
 or corporation offering for sale1      
selling1 or delivering same4            
,pasteurization3 ,only such milk or     
cream shall be regarded as pasteurized  

as has been subjected to a temperature  
averaging #ade degrees ,fahrenheit for  
not less than #cj minutes4  ,grade ,b   
,milk or cream 7,pasteurized7           
,definition3 ,grade ,b milk or cream    
7pasteurized7 is milk or cream produced 
and handled in accordance with the      
minimal requirements1 rules1 and        
regulations herein set forth and which  
has been pasteurized in accordance with 
the requirements and rules and          
regulations of the ,department of       
,health for pasteurization4  ,tuberculin
 ,test ,and ,physical ,condition3 ,no   
tuberculin test required1 but cows must 
be healthy as disclosed by physical     
examination made annually4  ,bacterial  
,contents3 ,no milk under this grade    
shall contain more than #ajj1jjj        
bacteria per cubic centimeter and no    
claim shall contain more than #ejj1jjj  
bacteria per cubic centimeter when      
delivered to the consumer or at anytime 
after pasteurization and prior to such  
delivery4 ,no milk supply averaging more

 than #a1ejj1jjj bacteria per cubic     
centimeter shall be pasteurized in this 
city for sale under this designation4   
,no milk supply averaging more than     
#cjj1jjj bacteria per cubic centimeter  
shall be pasteurized outside of the city
 for sale under this designation4       
,necessary ,scores3 ,equip4 #bj1 ,meth4 
#ce1 ,total #ee  ,time of ,delivery3    
,milk shall be delivered within #cf     
hours and cream within #dh hours after  
pasteurization4  ,bottling3 ,may be     
delivered in cans or bottles4           
,labeling3 ,outer caps of bottles       
containing milk and tags affixed to cans
 containing milk or cream shall be white
 and marked ,grade ,b in bright green   
letters in large type1 date             
pasteurization was completed1 place     
where pasteurization was performed1 name
 of the person1 firm1 or corporation    
offering for sale1 selling1 or          
delivering same4 ,bottles containing    
cream shall be labeled with caps marked 
,grade ,b in bright green letters1 in   

large type and shall give the place and 
date of bottling and shall give the name
 of person1 firm1 or corporation        
offering for sale1 selling1 or          
delivering same4  ,pasteurization3 ,only
 such milk or cream shall be regarded as
 pasteurized as has been subjected to a 
temperature averaging #ade degrees      
,fahrenheit for not less than #cj       
minutes4  ,grade ,c ,milk or cream      
7,pasteurized7 7,for cooking and        
manufacturing purposes only47           
,definition3 ,grade ,c milk or cream is 
milk or cream not conforming to the     
requirements of any of the subdivisions 
of ,grade ,a or ,grade ,b and which has 
been pasteurized according to the       
requirements and rules and regulations  
of the ,board of ,health or boiled for  
at least two 7#b7 minutes4  ,tuberculin 
,test ,and ,physical ,condition3 ,no    
tuberculin test required1 but cows must 
be healthy as disclosed by physical     
examination made annually4  ,bacterial  
,contents3 ,no milk of this grade shall 

contain more than #cjj1jjj bacteria per 
cubic centimeter and no cream of this   
grade show contain more than #a1ejj1jjj 
bacteria per cubic centimeter after     
pasteurization4  ,necessary ,scores3    
,score #dj  ,time of ,delivery3 ,shall  
be delivered within #dh hours after     
pasteurization4  ,bottling3 ,may be     
delivered in the cans only4  ,labeling3 
,tags affixed to cans shall be white and
 shall be marked in red with the words1 
,grade ,c in large type and for cooking 
in plainly visible type1 and cans and   
shall have properly sealed metal        
collars1 painted red on necks4          
,pasteurization3 ,only such milk or     
cream shall be regarded as pasteurized  
as has been subjected to a temperature  
averaging #ade degrees ,fahrenheit for  
not less than #cj minutes4              
,,note4--,sour milk1 buttermilk1 sour   
cream1 kumyss1 matzoon1 zoolac1 and     
similar products shall not be made from 
any milk of a less grade than that      
designated for ,grade ,b and shall be   

pasteurized before being put through the
 process of souring4 ,sour cream shall  
not contained a less percentage of fats 
than that designated for cream4  ,no    
other words than those designated herein
 shall appear on the label of any       
container containing milk or cream or   
milk or cream products except the word  
certified when authorized under the     
,state law4         99       99       99
       99       99   ,,care ,,of ,,milk 
#ej4 ,,necessity ,,for ,,care ,,in ,,the
 ,,home4--,if milk of good quality is   
bought1 and1 as has been suggested1 this
 should be done whenever it is possible1
 the next thing to do is to care for it 
in such a way that it may be fed to the 
family in the same condition as it was  
when delivered4 ,it is1 of course1 of   
prime importance that the dairyman      
deliver clean fresh milk1 but this is   
not sufficient2 the milk must remain in 
this condition until it is used1 and    
this can occur only when the housewife  
knows how to care for it properly after 

it enters the home4 ,it is possible to  
make safe milk unsafe and unsafe milk   
positively dangerous unless the         
housewife understands how to care for   
milk and puts into practice what she    
knows concerning this matter4 ,indeed1  
some of the blame laid to the careless  
handling of milk by dairymen really     
belongs to housewives1 for very often   
they do not take care of milk in the    
right way after delivery4 ,as too much  
attention cannot be given to this       
matter1 explicit directions are here    
outlined1 with the idea of assisting the
 housewife in this matter as much as    
possible4  #ea4 ,,keeping ,,milk ,,clean
 ,,in ,,the ,,home4--,immediately upon  
delivery1 the bottle containing the milk
 should be placed in the coolest place  
available1 never being allowed to stand 
on the porch in the sun or where such   
animals as cats or dogs may come in     
contact with it4 ,when the milk is to be
 used1 the paper cap should be carefully
 wiped before it is removed from the    

bottle1 so that any dirt that may be on 
top will not fall into the milk4 ,if not
 all the milk is used and the bottle    
must be returned to the cool place where
 it is kept1 it should be covered by    
means of an inverted drinking glass or1 
as shown in ,fig4 #f1 by a glass or     
porcelain cover4 ,such covers1 or       
sanitary milk caps1 as they are called1 
are very convenient for this purpose and
 may be purchased at a slight cost4     
#eb4 ,another precaution that should be 
taken is never to mix stale milk with   
fresh milk1 because the entire quantity 
will become sour in the same length of  
time as the stale milk would4 ,also1    
milk that has been poured into a pitcher
 or any other open vessel and allowed to
 stand exposed to the air for some time 
should never be put back into the bottle
 with the remaining milk4 ,such milk is 
sure to be contaminated with the germs  
that are always present in the dust     
constantly circulating in the air4 ,it  
is sometimes necessary to keep milk in a

 vessel other than the bottle in which  
it is delivered4 ,in such an event1 the 
vessel that is used should be washed    
thoroughly1 boiled in clean water1 and  
cooled before the milk is poured into   
it4  ,illustration3 ,fig4 #f  #ec4      
,particular care should be taken of the 
empty milk bottles4 ,they should never  
be used for anything except milk4       
,before they are returned to the        
dairyman to be used again1 they should  
first be rinsed with cold water1 then   
washed thoroughly with hot1 soapy water1
 and finally rinsed with hot water4 ,if 
there is illness in the home1 the washed
 bottles should be put into a pan of    
cool water1 allowed to come to a boil1  
and permitted to boil for a few minutes4
 ,such attention will free the bottles  
from any contamination they might have  
received4 ,the dairyman1 of course1     
gives the bottles further attention     
before he uses them again1 but the      
housewife should do her part by making  
sure that they are thoroughly cleansed  

before they are collected by him4  #ed4 
,,keeping ,,milk ,,cool ,,in ,,the      
,,home4--,as has been pointed out1 milk 
should1 upon being received1 be kept in 
the coolest place available1 which1 in  
the majority of homes at the present    
time1 is the refrigerator4 ,in making   
use of the refrigerator for this        
purpose1 the housewife should put into  
practice what she learned in ,essentials
 of ,cookery1 ,part #b1 concerning the  
proper placing of food in the           
refrigerator1 remembering that milk     
should be placed where it will remain   
the coolest and where it is least likely
 to absorb odors4 ,she should also bear 
in mind that the temperature inside of a
 refrigerator varies with that of the   
surrounding air4 ,it is because of this 
fact that milk often sours when the     
temperature is high1 as in summer1 for  
instance1 even though it is kept in the 
refrigerator4  #ee4 ,in case a          
refrigerator is not available1 it will  
be necessary to resort to other means of

 keeping milk cool4 ,a cool cellar or   
basement is an excellent substitute1 but
 if milk is kept in either of these     
places1 it must be tightly covered4     
,then1 too1 the spring house with its   
stream of running water is fully as good
 as a refrigerator ,and is used         
extensively in farming districts4 ,but  
even though a housewife has none of     
these at her disposal1 she need not be  
deprived of fresh milk1 for there are   
still other ways of keeping milk cool   
and consequently fresh4 ,a very simple  
way in which to keep milk cool is to    
weight down the bottles in a vessel that
 is deeper than they are and then pour  
cold water into the vessel until it     
reaches the top of the bottles1         
replacing the water occasionally as it  
becomes warm4 ,a still better way1      
however1 so far as convenience and      
results are concerned1 is that          
illustrated in ,fig4 #g4 ,as shown1 wrap
 the bottle in a clean towel or piece of
 cotton cloth so that one corner of it  

is left loose at the top4 ,then place   
this end in a pan of cold water that    
stands higher than the bottle4 ,such an 
arrangement will keep the cloth wet     
constantly and by the evaporation of the
 water from it will cause the milk to   
remain cool4  ,illustration3 ,,fig4 #g  
,,cooking ,,milk  #ef4 ,,points ,,to    
,,be ,,observed ,,in ,,cooking          
,,milk4--,because of the nature of milk 
and its constituents1 the cooking of    
this liquid is a little more difficult  
than would appear at first thought4 ,in 
fact1 heating milk to a temperature     
greater than #aee degrees ,fahrenheit   
causes several changes to occur in it1  
one of which1 the coagulation of the    
albumin1 has already been mentioned4 ,as
 the albumin hardens into the layer that
 forms on the top of boiled milk1 a     
certain amount of fat1 sugar1 and casein
 becomes entangled in it1 and if the    
coagulated skin is rejected1 these food 
substances1 in addition to the albumin1 
are lost4 ,another change that results  

from boiling is in the fat globules that
 remain1 for these separate and exist no
 longer in the form of cream4  #eg4     
,when milk that is not perfectly fresh  
is cooked with other materials or soups1
 sauces1 and puddings it sometimes      
curdles4 ,to prevent curdling1 the milk 
should be heated as rapidly as possible 
before it is used with the other        
ingredients4 ,while the separate heating
 of the milk involves a little more     
work1 time may be gained by heating the 
milk while the remaining ingredients are
 being prepared4 ,the curdling of       
comparatively fresh milk is often caused
 by the addition of salt1 especially if 
the salt is added when the milk is hot4 
,however1 if a pinch of bicarbonate of  
soda is added to the milk before it is  
heated1 it will not be likely to curdle 
even though it is not absolutely fresh4 
,when tomato is to be used in soup that 
contains milk or cream1 curdling can be 
prevented if the milk or the cream to be
 used is thickened with flour or corn   

starch or a little soda is added to the 
tomato before the two are mixed4 ,the   
mixing is accomplished by pouring the   
tomato into the milk instead of the milk
 into the tomato4 ,when acid fruit      
juices are to be added to milk or cream 
and the mixture then frozen1 curdling   
can be prevented by thoroughly chilling 
the milk or cream in the freezer can    
before combining it with the juices4    
#eh4 ,as has already been learned1 great
 care must be taken in the heating of   
milk1 because the solids that it        
contains adhere quickly to the bottom of
 the pan and cause the milk to scorch4  
,for this reason1 milk should never be  
heated directly over the flame unless   
the intention is to boil it1 and even if
 it must be boiled every precaution     
should be taken to prevent it from      
burning4 ,it should be remembered1 too1 
that a very small scorched area will be 
sufficient to make a quantity of milk   
taste burned4 ,the utensil in which milk
 can be heated in the most satisfactory 

way is the double boiler1 for the milk  
does not come in direct contact with the
 heat in this utensil4 ,if a double     
boiler is not available1 good results   
can be obtained by setting one pan into 
another that contains water4  #ei4 ,milk
 is often used in place of water for    
cooking cereals1 beverages1 puddings1   
soups1 etc4 ,this is good practice and  
should be followed whenever possible1   
for when milk is added it serves to     
increase the nutritive value of the     
food4 ,it should be observed1 however1  
that more time is required to cook      
grains or cereals in milk than to cook  
them in water1 because milk contains    
more solid matter than water and is not 
absorbed so quickly4 ,another frequent  
use of milk is in breads and biscuits1  
where1 as is explained in ,bread and    
,hot ,breads1 it produces a browner and 
more tender crust than water4  #fj4     
,,variety ,,of ,,ways ,,to ,,use ,,milk 
,,in ,,cooking4--,because of the        
numerous purposes for which milk is     

required in the preparation of foods1   
the smallest amount of it1 whether sweet
 or sour1 can be utilized in cooking2   
therefore1 no milk need ever be wasted4 
,a few of the uses to which this food is
 oftenest put are mentioned briefly in  
order that the housewife may be familiar
 enough with them to call them to mind  
whenever she desires to carry out a     
recipe that calls for milk or when she  
has occasion to utilize milk that she   
has on hand4  ,milk thickened slightly  
with flour and flavored with such       
material as corn1 asparagus1 celery1    
tomatoes1 beans1 peas1 or fish makes a  
delicious soup4 ,in bisques1 or         
thickened soups1 and in chowders1 the   
liquid used need not be milk1 but these 
are made very appetizing if milk is used
 for part or all of the liquid4 ,then1  
too1 sauces or gravies made with milk1  
thickened with flour1 and made rich with
 butter or other fat lend themselves to 
a variety of uses4 ,dice of vegetables1 
meat1 fish1 or game added to a sauce of 

this kind and served in pastry cases or 
over toast provide dishes that are      
delightful additions to any meal4 ,milk 
is also used as the basis for custards1 
blanc manges1 ices1 sherbets1 ice       
creams1 and tapioca1 rice1 and bread    
puddings in which eggs1 starchy         
materials1 and flavorings are added and 
the mixture then baked1 steamed1 boiled1
 or frozen1 as the desired result may   
require4 ,as is well known1 milk is     
practically indispensable in the making 
of cakes1 cookies1 quick breads1 and in 
fact nearly all dough mixtures4 ,even if
 it has soured1 it can be used with soda
 to take the place of cream of tartar in
 mixtures that are to be made light1 the
 lactic acid in the sour milk acting    
with the soda as leavening4 ,left-over  
milk in comparatively large quantities  
may also be used in the home for the    
making of cheese1 although this product 
of milk is usually produced             
commercially4   ,,recipes ,,for ,,milk  
,,dishes ,,and ,,sauces  ,,foods        

,,containing ,,milk  #fa4 ,from the     
discussion given up to this point1 it   
will be noted that milk is used in a    
large variety of ways and in the making 
of numerous dishes4 ,however1 most of   
the dishes in which this liquid occurs  
involve other important materials1 so   
that the recipes for them are usually   
listed under some other ingredient or   
division of cookery4 ,for instance1 milk
 is used in the making of ice cream1 but
 as the ice creams are included among   
cold desserts1 recipes for them would   
naturally come in the ,section          
pertaining to this subject4 ,milk is    
also an important ingredient in         
puddings1 but the recipes for such      
dishes are given in the ,section in     
which puddings and their sauces are     
discussed4  ,because of this fact1 there
 are only a few recipes that have milk  
as their basis1 and this accounts for   
the small number of recipes here given4 
,chief among the recipes that involve   
principally milk are those for junket   

and white sauce1 and while the number of
 these is small and the use of the      
dishes not so general as some kinds of  
food1 just as much attention should be  
given to them as if they occurred in    
greater numbers and were used more      
commonly4 ,junket is very easily made   
and should therefore cause the housewife
 no concern2 likewise1 little difficulty
 will be experienced if the directions  
here given for white sauces are followed
 explicitly4   ,,recipes ,,for ,,junket 
#fb4 ,plain ,junket4--,in the stomachs  
of all animals that use milk as food is 
found a digestive ferment known as      
rennin4 ,this is taken from the stomachs
 of calves1 made up commercially1 and   
sold in the form of tablets called      
junket4 ,when these tablets are used    
properly with milk1 they coagulate the  
milk and make an excellent dessert that 
resembles custard and that is very easy 
to digest4 ,because of its nature and   
qualities1 this kind of dessert is used 
largely for invalids and children4 ,the 

following recipe gives the proportion   
and directions for making this dessert  
in its simplest form4  ,,plain ,,junket 
7,sufficient to ,serve ,eight7  #a      
junket tablet #a ,tb4 cold water #a qt4 
milk #d ,tb4 sugar #a_/d tsp4 salt #a_/b
 tsp4 vanilla or other flavoring        
,dissolve the junket tablet in the cold 
water4 ,warm the milk very slowly to    
#ajj degrees ,fahrenheit1 testing the   
temperature to make sure that it is     
right4 ,if a thermometer is not on hand1
 this can be done by dropping a drop on 
the back of the hand4 ,when neither heat
 nor cold can be felt from this drop of 
milk1 it may be known to be very near   
the body temperature1 the temperature at
 which rennin is active4 ,if temperature
 is found to be too high1 the milk must 
be cooled before the tablet is added4   
,when the desired temperature has been  
reached1 add the sugar1 the alt1 the    
junket dissolved in the water1 and the  
flavoring4 ,then pour all into          
individual molds and keep it where it   

will remain warm for about #aj minutes1 
at the end of which it should be firm   
like a custard and may be cooled4 ,keep 
the junket cool until it is to be       
served1 when it may be turned out of the
 mold or served in it4 ,as junket will  
turn to whey if it is broken with a     
spoon to any extent1 serving it in the  
mold is the better plan4  ,illustration3
 ,,fig4 #h  #fc4 ,junket ,with4         
,fruit4--,the addition of fruit to      
junket1 as in the dish illustrated in   
,fig4 #h1 makes an attractive dessert   
for both sick and well people4 ,if the  
fruit used is permissible in the diet of
 an invalid1 its combination with junket
 adds variety to the diet4 ,in the      
making of this dessert1 all juice should
 be carefully drained from the fruit    
before the junket is poured over it4    
,canned or fresh fruits may be used with
 equally good results4  ,,junket ,,with 
,,fruit 7,sufficient to ,serve ,eight7  
#a junket tablet #a ,tb4 cold water #a  
qt4 milk #a_/d c4 sugar #a_/d tsp4 salt 

,flavoring #h halves of canned peaches  
or #a c4 of berries or small fruit      
,make a junket as directed in the       
preceding recipe4 ,drain all juice from 
the fruit and place a half peach or a   
spoonful of fruit in the bottom of each 
of the eight molds and pour the junket  
over it to fill the mold4 ,let it       
solidify and serve cold4  #fd4          
,,chocolate ,,junket4--,chocolate added 
to plain junket not only varies the     
junket dessert1 but also adds food      
value1 since chocolate contains a large 
quantity of fat that is easily digested 
by most persons4 ,where the flavor of   
chocolate is found agreeable1 such      
junket may be served in place of the    
plain junket4  ,,chocolate ,,junket     
7,sufficient to ,serve ,six7  #c c4 milk
 #b sq4 chocolate #f ,tb4 sugar #c_/d c4
 water #a_/d tsp4 salt #a_/b tsp4       
vanilla #a junket tablet  ,heat the milk
 to #ajj degrees ,fahrenheit1 testing in
 the manner explained in ,art4 #fb4     
,melt the chocolate in a saucepan1 add  

to it the sugar and #a cupful of water1 
and cook until smooth2 then cool and add
 to the warm milk1 putting in the salt1 
vanilla1 and junket tablet dissolved in 
cupful of the water4 ,turn the junket   
into a dish or into molds and let stand 
in a warm place until set2 then chill   
and serve4 ,in preparing this recipe1 it
 will be well to note that if sweet     
chocolate is used less sugar than is    
specified may be employed4  #fe4        
,,caramel ,,junket4--,in the making of  
caramel junket1 browned1 or caramelized1
 sugar and water take the place of part 
of the milk1 and while a certain amount 
of the sugar is reduced in the browning1
 the caramel is still very high in food 
value and adds nutritive material to the
 dessert4 ,there is nothing about       
caramel junket to prevent its being     
given to any one able to take plain     
junket1 and if it is made correctly it  
has a very delightful flavor4  ,,caramel
 ,,junket 7,sufficient to ,serve ,six7  
#c c4     milk #a_/b c4   sugar #a_/b c4

   boiling water #a_/d tsp4 salt #a tsp4
   vanilla #a        junket tablet      
,whipped cream #a_/d c4   chopped nuts  
,heat the milk to #ajj degrees          
,fahrenheit4 ,caramelize the sugar by   
melting it in a saucepan directly over  
the flame until it is a light-brown     
color2 then stir in the boiling water   
and cook until the caramel and the water
 become a sirup1 after which cool and   
add to the milk ,add the salt1 the      
vanilla1 and the junket tablet dissolved
 in a tablespoonful of cold water ,pour 
the mixture into a dish1 let it stand in
 a warm place until it sets2 then chill1
 cover with sweetened whipped cream1    
sprinkle with chopped nuts1 and serve4  
,,recipes ,,for ,,white ,,sauce  #ff4   
,three white sauces are commonly used   
for different purposes1 and in each one 
of them milk is the basis4 ,these sauces
 differ from one another in thickness1  
and include thin white sauce1 which is  
used for cream toast and soups2 medium  
white sauce1 which is used for dressing 

vegetables and is flavored in various   
ways to accompany meats1 patties1 or    
croquettes2 and thick white sauce1 which
 is used to mix with the materials used 
for croquettes in order to hold them    
together4 ,to insure the best results1  
the proportion of flour and liquid      
should be learned for each kind1 and to 
avoid the formation of lumps the proper 
method of mixing should be carefully    
followed out4 ,a white sauce properly   
made is perfectly smooth1 and since only
 little care is needed to produce such a
 result it is inexcusable to serve a    
lumpy sauce4 ,also1 nothing is more     
disagreeable than thick1 pasty sauce1   
but this can be avoided by employing the
 right proportion of flour and milk4    
,the ingredients and their proportions  
for the various kinds of white sauce are
 as follows3  ,,thin ,,white ,,sauce  #a
 c4 milk #a ,tb4 butter #a ,tb4 flour   
#a_/b tsp4 salt  ,,medium ,,white       
,,sauce  #a c4 milk #b ,tb4 butter #b   
,tb4 flour #a_/b tsp4 salt  ,,thick     

,,white ,,sauce  #a c4 milk #b ,tb4     
butter #a_/d c4 7#d ,tb47 flour #a_/b   
tsp4 salt  ,it will be easy to remember 
the proportions for these three sauces  
if it is observed that each one doubles 
the previous one in the quantity of     
flour used1 the thin one having #a      
tablespoonful to #a cupful of milk1 the 
medium one #b tablespoonfuls to #a      
cupful of milk1 and the thick one #d    
tablespoonfuls to #a cupful of milk4 ,to
 produce these sauces the ingredients   
may be combined in three different ways1
 each of which has its advantages4      
,these methods1 which are here given1   
should be carefully observed1 for they  
apply not only to the making of this    
particular sauce1 but to the combining  
of fat1 starch1 and liquid in any sauce4
  ,method #a4--;,heat the milk1 being   
careful that it does not scorch4 ,brown 
the butter slightly in a saucepan1 add  
the flour and salt1 and stir the mixture
 until it is perfectly smooth and has a 
deep cream color4 ,then add the hot milk

 gradually1 stirring to prevent the     
formation of lumps4 ,cook #e minutes1   
stirring constantly to prevent the sauce
 from scorching4 ,sauce made according  
to this method does not require long    
cooking because the flour added to the  
hot fat cooks quickly4 ,in fact1 it is a
 very desirable method1 for the browned 
butter and the flour lend flavor to the 
sauce4 ,many otherwise unattractive or  
rather tasteless foods can be made much 
more appetizing by the addition of white
 sauce made in this way4  ,method       
#b4--,put the milk on to heat4 ,while   
this is heating1 stir the butter1 flour1
 and salt together until they are soft  
and well mixed2 then add the hot milk to
 them slowly1 stirring constantly4      
,place over the heat and finish cooking1
 or cook in a double boiler4 ,sauce made
 by this method requires longer cooking 
than the preceding one and it has less  
flavor4  ,method #c4--;,heat the milk1  
reserving a small portion4 ,stir the    
flour smooth with the cold milk and add 

it to the hot milk1 stirring rapidly4   
,add the butter and the salt1 and       
continue to stir if cooked over the     
heat2 if cooked in a double boiler1 stir
 only until the mixture is completely   
thickened and then continue to cook for 
#aj or #ae minutes4 ,when butter is     
added to the mixture in this way1 it is 
likely to float on top1 especially if   
too much is used4 ,a better sauce may be
 made according to this method by using 
thin cream for the liquid and omitting  
the butter4   ,,milk1 ,,butter1 ,,and   
,,cheese 7,,part #a7  ,,examination     
,,questions  7#a7 ,when milk is used in 
a meal1 what kinds of food may be       
omitted8  7#b7 ,name the chief uses of  
milk in the dietary4  7#c7 ,why is it   
possible for a child to remain in normal
 condition if given only milk for a long
 period of time8  7#d7 ,name the solids 
contained in milk and tell for what each
 one is valuable4  7#e7 ,what causes    
milk to sour8  7#f7 ,what are the       
characteristics of wholesome milk8  7#g7

 ,what is meant by the adulteration of  
milk8  7#h7 ,what quality of milk is of 
the most importance to the health of    
those using milk8  7#i7 7a7 ,why is     
dirty milk dangerous8 7b7 ,pour a quart 
of the milk you purchase regularly      
through a pad of cotton4 ,note the      
result and report the condition of the  
milk by comparing the cotton with the   
disks shown in ,fig4 #b4  7#aj7 ,name   
some of the ways in which milk is likely
 to become contaminated4  7#aa7 ,what is
 the safest kind of market milk to buy8 
7#ab7 ,describe the conditions under    
which milk of this kind is marketed4    
7#ac7 7a7 ,what is pasteurized milk8 7b7
 ,what is the purpose of pasteurization8
  7#ad7 ,how may milk be pasteurized in 
the home8  7#ae7 7a7 ,when should milk  
be sterilized8 7b7 ,what changes take   
place in the sterilization of milk8     
7#af7 ,what points should be considered 
in the purchase of milk8  7#ag7 ,why is 
it necessary to give milk considerable  
care in the home8  7#ah7 ,mention the   

precautions that should be observed in  
caring for milk4  7#ai7 7a7 ,how is milk
 affected by cooking8 7b7 ,describe the 
best way to heat milk4  7#bj7 ,give the 
proportions of flour and liquid required
 in each of the three varieties of white
 sauce4         99       99       99    
99       99    ,,butter ,,and ,,butter  
,,substitutes 7,,part #b7         99    
99       99       99       99  ,,butter 
#a4 ,,butter is the fatty constituent of
 milk4 ,it is obtained by skimming or   
separating the cream from milk and      
churning it in order to make the        
particles of fat adhere to one another4 
,butter is used largely in the household
 as an article of food1 for it is one of
 the most appetizing and digestible     
forms of fat4  ,to supply the demand for
 butter1 it is produced domestically in 
the home and on farms and commercially  
in dairies and large establishments4    
,the principle of all churns used for   
butter making is practically the same4  
,they simply agitate the cream so that  

the butter-fat globules in it are       
brought together in masses of such size 
as to enable the butter maker to        
separate them from the buttermilk4      
,butter is seasoned1 or salted1 to give 
it a desirable flavor and to improve its
 keeping qualities2 it is washed1 or    
worked1 in order to distribute the salt 
evenly1 to separate from it as much of  
the curd and other non-fatty            
constituents of the cream as can be     
conveniently removed1 to bring it into a
 compact1 waxy mass1 and to give it     
texture4 ,the ,united ,states           
authorities have set a standard for the 
composition of butter1 which allows this
 product to contain not more than #af   
per cent4 of water and requires it to   
have at least #hb4e per cent4 of butter 
fat4  #b4 ,,economical ,,use ,,of       
,,butter4--,in the home1 butter is used 
on the table and in the cooking of many 
foods4 ,hardly any article of food has  
such general use as this one2 in fact1 a
 meal is usually considered to be       

incomplete without it1 both as an       
accompaniment to bread1 rolls1 biscuits1
 or whatever variety of these is used1  
and as an ingredient in the cooking of  
some foods that require fat4 ,but butter
 is not cheap1 so that the wise and     
economical use of this food in the home 
is a point that should not be overlooked
 by the housewife4 ,this precaution is  
very important1 it having been          
determined that butter1 as well as other
 fats1 is wasted to a great extent2 and 
still it is true that no other material 
can be so economically utilized4 ,the   
very smallest amount of any kind of fat 
should be carefully saved1 for there are
 numerous uses to which it can be put4  
,even though it is mixed with other     
food1 it can always be melted out1      
clarified--that is1 freed from foreign  
substances--and then used for some      
purpose in cooking4 ,the chief way in   
which butter is wasted is in the        
unnecessary and improper use of it1     
points that a little careful thought    

will do much to remedy4  #c4 ,,flavor   
,,and ,,composition ,,of                
,,butter4--,that the housewife may have 
an understanding of the food substances 
found in butter and also learn how to   
determine the quantity of butter needed 
for her family1 she should become       
familiar with the composition of this   
food4 ,the flavor of butter depends to a
 great extent on the kind of cream from 
which it is made1 both sweet and sour   
cream being used for this purpose4 ,of  
these two kinds1 sour cream is the      
preferable one1 because it gives to the 
butter a desirable flavor4 ,still1 the  
unsalted butter that is made from sweet 
cream is apparently growing in favor1   
although it is usually more expensive   
than salted butter4 ,the difference in  
price is due to the fact that unsalted  
butter spoils readily4  #d4 ,so far as  
its food substances are concerned1      
butter is composed largely of fat1 but  
it also contains water1 protein in the  
form of casein1 and mineral matter4 ,the

 quantity of water contained in butter  
determines to a large extent the weight 
of butter1 since water is heavier than  
fat2 but as only #af per cent1 of water 
is allowed1 butter that contains more   
water than this is considered to be     
adulterated4 ,as very little milk is    
retained in butter1 only a small        
percentage of protein is found in this  
food4 ,however1 a considerable quantity 
of mineral salts are present1 and these 
make it more valuable than most of the  
other fats4 ,because of the nature of   
its composition--a very high percentage 
of fat and a low percentage of          
protein--butter is distinctly a fuel    
food1 that is1 a heat-producing food4   
,of course1 there are cheaper fats1 some
 of which are even better heat-producing
 foods than butter1 but as their flavor 
is not especially agreeable to some     
persons1 they are not used so           
extensively4  ,in view of the nature of 
the composition of this food1 an ounce  
of butter a day is the average allowance

 for each person when the diet of a     
family contains meat and such other fats
 as lard1 olive oil1 etc4 ,at the most1 
#a_/b pound of butter should be         
purchased each week for each member of  
the family for table use1 and fats      
cheaper than butter should be used for  
cooking purposes4  #e4 ,,purchasing     
,,butter4--,as in the case of milk1 in  
order that the housewife may judge the  
quality of the butter she purchases1 she
 will do well to look into the          
cleanliness and sanitary condition of   
the dairy that produces it4 ,too much   
attention cannot be given to this       
matter1 for if cream becomes            
contaminated from careless handling1 the
 same contamination is liable to occur  
in the butter made from it4 ,butter that
 is produced in dairies that make large 
quantities of it usually has not much   
opportunity to become contaminated      
before it reaches the consumer1 for it  
is generally pressed into #a-pound      
prints1 and each one of these is then   

wrapped and placed in a paper carton4   
,on the other hand1 the farmer and the  
dairyman doing a small business do not  
find it profitable to install the       
equipment required to put up butter in  
this way1 so they usually pack their    
butter into firkins or crocks or make it
 into rolls4 ,when such butter goes to  
market1 it is generally placed in a     
refrigerator with more butter of the    
same sort1 some of which is good and    
some bad4 ,as butter absorbs any strong 
odor present in the refrigerator and is 
perhaps cut and weighed in a most       
unsanitary manner1 the good becomes     
contaminated with the bad4 ,while butter
 of this kind is perhaps a few cents    
cheaper than that which is handled in a 
more sanitary way1 it is less desirable1
 and if possible should be avoided by   
the housewife4 ,in case butter is       
obtained from a certain farm1 the       
conditions on that farm should be looked
 into for the same reason that the      
conditions in a dairy are investigated4 

#f4 ,to be able to select good butter1  
the housewife should also be familiar   
with its characteristics4 ,in color1    
butter to be good should be an even     
yellow1 neither too pale nor too bright1
 and should contain no streaks4 ,the    
light streaks that are sometimes found  
in butter indicate insufficient working4
 ,as to odor1 butter should be pleasing 
and appetizing1 any foreign or strong1  
disagreeable odor being extremely       
objectionable4 ,stale butter or that    
which is improperly kept develops an    
acid called butyric acid1 which gives a 
disagreeable odor and flavor to butter  
and often renders it unfit for use4  #g4
 ,,care ,,of ,,butter4--,the precautions
 that the farmer and dairyman are called
 on to observe in the making and        
handling of butter should be continued  
by the housewife after she purchases    
butter for home use4 ,the chief point   
for her to remember is that butter      
should be kept as cold as possible1     
because a low temperature prevents it   

from spoiling1 whereas a high one causes
 it to become soft and less appetizing4 
,the most satisfactory place in which to
 keep butter is the refrigerator1 where 
it should be placed in the compartment  
located directly under the ice and in   
which the milk is kept1 for here it will
 not come in contact with foods that    
might impart their flavors to it4       
,should no refrigerator be available1   
some other means of keeping butter cold 
must be resorted to1 such as a cool     
cellar or basement or a window box4     
,the way in which butter is bought      
determines to a certain extent the      
method of caring for it4 ,if it is      
bought in paper cartons1 it should be   
rewrapped and replaced in the carton    
each time some is cut off for use4 ,in  
case it is bought in bulk1 it should    
never be allowed to remain in the wooden
 dish in which it is often sold2 rather1
 it should be put into a crock or a jar 
that can be tightly covered4  #h4       
,attention should also be given to      

butter that is cut from the supply for  
the table or for cooking purposes and   
that is not entirely used4 ,such butter 
should never be returned to the original
 supply1 but should be kept in a        
separate receptacle and used for        
cooking4 ,if it contains foreign        
material1 it can be clarified by        
allowing it to stand after it has melted
 until this has settled and then dipping
 or pouring the clear fat from the top4 
,butter that has become rancid or has   
developed a bad flavor need not be      
wasted either1 for it can be made ready 
for use in cooking simply by pouring    
boiling water over it1 allowing it to   
cool1 and then removing the layer of fat
 that comes to the top4 ,such butter1 of
 course1 cannot be used for serving on  
the table4 ,still1 consideration on the 
part of the housewife to just such      
matters as these will prevent much of   
the waste that prevails in the household
 in the use of this food4  #i4 ,,cooking
 ,,with ,,butter4--,while some          

housewives make it a practice to use    
butter in cooking of all kinds1 there   
are uses in which other fats are        
preferable2 or1 in case butter is       
desired1 there are certain points to be 
observed in its use4 ,for instance1     
butter is rendered less digestible by   
cooking it at a high temperature1 as in 
frying or sauteing2 also1 it cannot be  
used to any extent for the frying of    
foods1 as it burns very readily4 ,if it 
is used for sauteing1 the dish is made  
much more expensive than is necessary1  
so that in most cases a cheaper fat     
should be employed for this purpose4 ,in
 addition1 a point to remember is that  
this fat should not be used to grease   
the pans in which cakes and hot breads  
are baked unless it is first melted1    
because the milk contained in the butter
 burns easily2 after it is melted1 only 
the top fat should be used4 ,when butter
 is desired for very rich cakes and for 
pastry1 it is usually washed in cold    
water to remove the milk4 ,to neutralize

 the sour milk contained in butter that 
is used for baking purposes1 a little   
soda is sometimes employed4  ,further   
economy can be exercised in the use of  
butter if a little thought is given to  
the matter4 ,for instance1 when butter  
is melted and poured over meat or fish  
that has been broiled or over vegetables
 that have been cooked in a plain way1  
much of it usually remains in the dish  
and is wasted4 ,such butter can be      
utilized again4 ,since butter undergoes 
a change when it is cooked1 it should be
 mixed with cooked foods to flavor them1
 rather than be subjected to the        
temperature necessary for cooking4      
,when butter is used for spreading      
sandwiches1 it usually will be found    
advisable to soften the butter by       
creaming it with a spoon1 but it should 
never be melted for this purpose4  #aj4 
,,serving ,,butter4--,when butter is    
used for the table1 some consideration  
must be given to the serving of it4     
,probably the most usual way of serving 

butter is to place a slice of it on a   
plate and then pass the plate with a    
knife to each person at the table4 ,the 
advantage of this method is that each   
person can take the amount desired and  
thus prevent waste4 ,however1 a still   
more desirable way of serving butter    
that is to be passed is to cut it into  
small cubes or squares or to shape it   
into small balls and then serve it with 
a fork or a butter knife4 ,to prevent   
the pieces or balls of butter from      
melting in warm weather1 cracked ice may
 be placed on the butter dish with them4
 ,butter cut into cubes or squares may  
also be served on an individual butter  
dish or an individual bread-and-butter  
plate placed at each person's place     
before the meal is served4 ,whichever   
plan is adopted1 any fragments of butter
 that remain on the plates after a meal 
should be gathered up and used for      
cooking purposes4  ,illustration3 ,,fig 
#a  #aa4 ,butter that comes in pound    
prints lends itself readily to the      

cutting of small cubes or squares for   
serving4 ,such butter may be cut by     
drawing a string through the print or by
 using a knife whose cutting edge is    
covered with paper1 a small piece of the
 oiled paper such as that in which the  
butter is wrapped answering very well   
for this purpose4  ,if butter balls are 
desired for serving1 they may be rolled 
with butter paddles in the manner shown 
in ,fig4 #a4 ,to make butter balls1 put 
wads of the butter to be used into ice  
water so as to make them hard4 ,then    
place each wad between the paddles1 as  
shown1 and give the paddles a circular  
motion4 ,after a little practice1 it    
will be a simple matter to make butter  
balls that will add to the              
attractiveness of any meal4 ,paddles    
made especially for this purpose can be 
purchased in all stores that sell       
kitchen utensils4  ,illustration3 ,,fig4
 #b  #ab4 ,sometimes1 for practical     
purposes1 it is desired to know the     
quantity of butter that is served to    

each person4 ,in the case of print      
butter1 this is a simple matter to      
determine4 ,as shown in ,fig4 #b1 first 
mark the pound print in the center in   
order to divide it in half2 after       
cutting it into two pieces1 cut each    
half into two1 and finally each fourth  
into two4 ,with the pound print cut into
 eight pieces1 divide and cut each      
eighth into four pieces4 ,as there will 
be thirty-two small pieces1 each one    
will represent one thirty-second of a   
pound1 or #a_/b ounce4   ,,butter       
,,substitutes  #ac4 ,in about the year  
#ahgj1 through a desire to procure a    
cheaper article than butter for the     
poorer classes of ,france1 came the     
manufacture of the first substitute for 
butter4 ,since that time the use of     
butter substitutes has gradually        
increased1 until at the present time    
millions of pounds are consumed every   
year4 ,a certain amount of prejudice    
against their use exists1 but much of   
this is unnecessary for they are less   

likely to be contaminated with harmful  
bacteria than the poorer qualities of   
butter4 ,then1 too1 they do not spoil so
 readily1 and for this reason they can  
be handled with greater convenience than
 butter4  #ad4 ,,oleomargarine4--,the   
best substitute for butter and the one  
most largely used is called             
oleomargarine1 which in the ,united     
,states alone constitutes about two and 
#a_/b per cent4 of all the fat used as  
butter4 ,this fat is called by various  
other names1 such as margarine1 and     
butterine1 but oleomargarine is the name
 by which the ,united ,states           
authorities recognize the product4 ,it  
is made by churning fats other than     
butter fat with milk or cream until a   
butterlike consistency is obtained4     
,originally1 pure beef fat was employed 
for this purpose1 and while beef fat is 
used to a great extent at present1 lard1
 cottonseed oil1 coconut oil1 and peanut
 oil are also used4 ,whatever fats are  
selected are churned with milk1 cream1  

and1 for the finest grades1 a           
considerable percentage of the very best
 pure butter4 ,after they are churned1  
the oleomargarine is worked1 salted1 and
 packed in the same manner as butter4   
#ae4 ,the manufacture and sale of butter
 substitutes are controlled by laws     
that1 while they do not specify the kind
 of fat to be used1 state that all      
mixtures of butter with other fats must 
be sold as oleomargarine4 ,they also    
require that a tax of #aj cents a pound 
be paid on all artificially colored     
oleomargarine2 therefore1 while coloring
 matter is used in some cases1 this     
product is usually sold without         
coloring4 ,in such an event1 coloring   
matter is given with each pound of      
oleomargarine that is sold4 ,before     
using the oleomargarine1 this coloring  
matter is simply worked into the fat    
until it is evenly colored4  #af4       
,,renovated ,,butter4--,another         
substitute that is sometimes used to    
take the place of the best grades of    

butter is renovated1 or process1 butter4
 ,this is obtained by purifying butter  
that is dirty and rancid and that       
contains all sorts of foreign material  
and then rechurning it with fresh cream 
or milk4 ,the purifying process consists
 in melting the butter1 removing the    
scum from the top1 as well as the       
buttermilk1 brine1 and foreign materials
 that settle1 and then blowing air      
through the fat to remove any odors that
 it might contain4 ,butter that is thus 
purified is replaced on the market1 but 
in some states the authorities have seen
 fit to restrict its sale4 ,while such  
restrictions are without doubt          
justifiable1 it is possible to buy      
butter that is more objectionable than  
renovated1 or process1 butter1 but that 
has no restriction on it4  #ag4 ,,method
 ,,of ,,testing ,,butter                
,,substitutes4--,very often             
oleomargarine and process butter bear   
such a close resemblance to genuine     
butter that it is almost impossible to  

detect the difference4 ,however1 there  
is a simple test by which these         
substitutes can always be distinguished 
from butter1 and this should be applied 
whenever there is any doubt about the   
matter4 ,to make this test1 place the   
fat in a tablespoon or a small dish and 
heat it directly over the flame until it
 boils1 stirring it occasionally to     
assist in the melting4 ,if it is        
oleomargarine or process butter1 it will
 sputter noisily and take on a curdled  
appearance2 whereas1 if it is butter1 it
 will melt and even boil without        
sputtering although it foams to a       
certain extent4         99       99     
99       99       99  ,,cheese          
,,characteristics ,,and ,,care ,,of     
,,cheese  #ah4 ,,origin1 ,,production1  
,,and ,,use ,,of ,,cheese4--,cheese is a
 product that is manufactured from the  
solids of milk1 and it provides a       
valuable food4 ,the making of cheese was
 known in ancient times1 it having      
probably originated through a desire to 

utilize an oversupply of milk4 ,when    
cheese was first made1 the fact that    
bacteria were present was not known1 nor
 were the reasons for the spoiling of   
milk understood2 but it was learned that
 milk can be kept if most of its water  
is removed4 ,this discovery was very    
important1 for it led to various methods
 of making cheese and proved that cheese
 making was a satisfactory and          
convenient means of storing nourishment 
in a form that was not bulky and that   
would keep for long periods of time4    
,from a very small beginning1 the       
different methods of making cheese      
became popular1 until at the present    
time more than three hundred varieties  
are made and their manufacture forms one
 of the large industries of the world4  
,in the ,united ,states1 nearly all the 
cheese used up to about #ej years ago   
was made on farms1 and to a great extent
 by housewives1 but about that time a   
factory for the making of this product  
was started in the state of ,new ,york1 

and it proved a profitable enterprise4  
,from this beginning1 the business of   
making cheese commercially in this      
country has grown until now cheese is   
almost entirely a factory-made product1 
in the manufacture of which the states  
of ,new ,york and ,wisconsin lead4  #ai4
 ,in either the commercial or the home  
production of cheese1 skim milk with all
 or part of the cream removed is used   
for some varieties1 while whole milk is 
used for others1 the composition        
depending largely on the kind of milk   
that is employed4 ,rennet is added to   
the milk to coagulate it1 and then the  
curd1 from which nearly all the water is
 removed1 is allowed to ripen4 ,to      
produce characteristic odors1 flavors1  
and consistency1 various coloring and   
flavoring materials1 as well as         
bacteria1 are added to the curd4 ,the   
action of these bacteria is really the  
chief factor in the making of cheese and
 they are therefore not only desirable  
but necessary4 ,non-desirable bacteria1 

however1 result in the formation of bad 
odors1 flavors1 and gases in the        
finished product and these must be      
carefully guarded against by cheese     
makers4  ,illustration3 ,fig4 #c  #bj4  
,cheese offers a valuable source of     
nutriment for the body1 because its food
 value ranks high4 ,as is shown in ,fig4
 #c1 the food value in #a pound of      
cheese is equivalent to that in #b      
pounds of beef1 that in #bd eggs1 or    
that in #d pounds of fish4 ,the use of  
cheese1 however1 is not nearly so great 
as its food value warrants1 the amount  
used in the ,united ,states per capita  
being only about #c-a_/b pounds         
annually4 ,this is a condition that     
should be overcome1 for there is a large
 variety of ways in which cheese can be 
used to advantage in the diet4 ,when    
eaten raw1 it is very appetizing1 and   
when used with soups1 sauces1 and foods 
that have a bland taste1 it lends       
additional flavor and makes an          
especially attractive dish4 ,in         

addition1 the fact that it is an        
economical food and can be conveniently 
kept and stored should recommend its    
frequent use4  #ba4 ,,composition ,,of  
,,cheese4--,since cheese is a product of
 milk1 it is somewhat similar to milk in
 composition1 but the change that occurs
 in the formation of cheese causes some 
differences4 ,nearly all the water      
present in milk is removed during the   
manufacture of cheese1 so that this     
product becomes a concentrated food made
 up of all the nourishment that milk    
contains except small amounts of        
albumin1 milk sugar1 and mineral matter4
 ,these1 because they are in solution in
 the water1 are lost when the whey is   
separated from the curd4 ,the food      
substances that occur in the largest    
amounts are fat and protein in the form 
of casein1 which is the tissue-building 
material of milk4 ,cheese made from milk
 that contains some cream has in it a   
greater amount of fat than that made    
from completely skimmed milk4 ,besides  

these two chief food substances1 cheese 
contains a small amount of milk sugar1  
mineral matter1 and water4  #bb4 ,on    
account of the large quantity of protein
 found in cheese1 this food can readily 
take the place of meat in the diet2 in  
fact1 it has some decided advantages    
over meat4 ,as has been pointed out1    
cheese yields more than twice as much   
food value as an equal weight of beef4  
,then1 too1 the buying and care of      
cheese are much simpler matters than the
 buying and care of meat4 ,as it does   
not require the low temperature that    
meat requires and does not spoil so     
readily1 it can be bought in            
considerable quantity and used as       
desired without danger of spoiling and  
loss4 ,in addition1 the use of cheese as
 food does not require so much skill in 
preparation as meat does1 nor is there  
loss of flavor and nutriment in its     
preparation1 as is often the case with  
meat4  #bc4 ,,quality ,,of              
,,cheese4--,every variety of cheese has 

its own standard and quality1 some being
 hard and dry1 others moist1 and still  
others very soft4 ,the difference in    
quality is due to the way in which the  
curd is coagulated1 the amount of       
pressure that is put on it1 and the     
ripening of the cheese4 ,the holes that 
often occur in cheese and give it a     
porous appearance are formed by gas1    
which is the product of the growth of   
bacteria4 ,a large number of very small 
holes in cheese indicate that the milk  
used to make it was not clean and       
contained many kinds of bacteria4 ,this 
condition could be overcome by the use  
of absolutely clean milk2 indeed1 milk  
of this kind is as necessary for the    
production of good cheese as it is for  
the making of good butter4 ,certain     
cheeses1 such as ,limburger and         
,roquefort1 have a typical odor and     
flavor1 the odor being due to bacteria  
and the flavor to mold4 ,these are      
carefully grown and introduced into the 
cheese during its manufacture4  #bd4    

,,care ,,of ,,cheese4--,the very strong 
odor and flavor that characterize cheese
 make it necessary that care be given to
 cheese in the home in order to prevent 
it from coming in contact with other    
foods and transmitting its odor and     
flavor to them4 ,the best place to keep 
cheese1 particularly the soft varieties1
 is in the refrigerator1 where it should
 be placed in a closed receptacle and   
kept as far as possible from foods that 
are easily tainted4 ,it is well to avoid
 a damp place for the keeping of cheese1
 as mold frequently develops on the     
outside when too much moisture is       
present2 but in case mold does appear it
 can be removed by cutting a thin slice 
from the side on which it has grown4 ,on
 the other hand1 cheese that is kept in 
a dry place becomes hard and dry unless 
it is wrapped in oiled paper or a damp  
cloth4 ,however1 such cheese need not be
 thrown away1 for there are numerous    
uses1 particularly in cooking1 to which 
it can be put4         99       99      

99       99       99  ,,kinds ,,of      
,,cheese  ,,classification ,,of         
,,varieties  #be4 ,the cheese used in   
the ,united ,states may be included     
under two leading classes1 namely1      
foreign cheese and domestic cheese4     
,since the foreign cheeses are imported1
 they are more expensive than the       
cheeses made here1 and should not be    
bought if cheese is to be used as an    
economical article of food4 ,they are   
valuable chiefly for their flavor and   
are generally bought for this reason4   
,the domestic cheeses can be used in    
larger quantities1 for1 besides being   
less expensive1 they are usually of a   
milder type and are more easily         
digested4 ,to enable the housewife to   
become familiar with the principal      
varieties of each of these classes1 a   
discussion of them1 including their     
names1 characteristics1 and1 in some    
cases1 their use and the method of      
making1 is here given4 ,in addition1    
there are shown in colors1 in ,fig4 #d1 

a large number of cheeses1 together with
 a print of butter o1 which serves to   
illustrate the irregular surface that is
 exposed when good butter is broken     
apart4   ,,imported ,,cheese  #bf4 ,each
 of the ,european countries has         
originated its own peculiar kind of     
cheese1 which remains representative of 
a certain people or locality4 ,the      
majority of these cheeses have met with 
so much favor in the ,united ,states    
that large quantities of them are       
continually imported4 ,a few of them    
have been copied here with success1 but 
others have not been successfully made4 
,while these are not in such common use 
as the domestic cheeses1 it is well for 
every one to know their names and the   
characteristics by which they can be    
identified4  #bg4 ,,english             
,,cheese4--,chief among the kinds of    
cheeses made in ,england is ,,cheddar   
,,cheese1 which is illustrated at a1    
,fig4 #d4 ,it is rich1 double-thick     
cream cheese1 ranging from a pale to a  

dark yellow1 although when uncolored it 
may be white4 ,such cheese1 when fresh1 
has a milk flavor1 but when it is well  
ripened it has a characteristic sharp   
taste4 ,new ,cheddar cheese is soft1 but
 not waxy1 in texture and may readily be
 shaved or broken into small pieces2    
when it is well ripened1 it may be      
grated4 ,english ,cheddar cheese is not 
unlike ,,american ,,cheddar ,,cheese1   
or1 as it is commonly called1 ,american 
cream cheese1 which is shown by b4 ,in  
fact the ,american variety is made      
according to the method used for the    
,english4 ,owing to its characteristics1
 flavor1 and abundance1 ,cheddar cheese1
 both ,english and ,american1 is the    
kind that is used most extensively in   
the ,united ,states4  ,,english ,,dairy 
,,cheese1 shown at d1 is similar to     
,cheddar cheese1 although it has a      
reddish color and1 on account of the    
method of manufacture1 it is harder4    
,this kind of cheese lends itself well  
to cooking1 as it may be easily grated4 

,,cheshire ,,cheese1 a well-known       
,english variety1 is a dry cream cheese 
made from whole cow's milk4 ,it is deep 
yellow or red in color1 similar in      
flavor to ,cheddar cheese1 and is used  
in much the same manner4  ,illustration 
,illustration  ,,stilton ,,cheese1 shown
 at m1 is a hard cheese made from cow's 
milk to which cream has been added and  
which is coagulated with rennet4 ,mold  
is introduced into this cheese1 so that 
it resembles ,roquefort cheese1 which is
 shown at j4  #bh4 ,,holland            
,,cheese4--,the variety of cheese shown 
at e1 ,fig4 #d1 is known as ,,edam      
,,cheese4 ,it is a hard rennet cheese of
 a red color and is mild in flavor4     
,this kind of cheese is molded into the 
shape of a ball1 the outside of which is
 usually dyed red1 and will keep for a  
long period of time4 ,edam cheese is one
 of the important products of the       
,netherlands1 and while it is seldom    
used in cookery in the homes of this    
country1 it is served at the table4     

,usually a section of the top is cut off
 to serve as a lid while the inside is  
scooped out as needed4 ,sometimes1 after
 most of the cheese has been removed1   
the hollow shell is stuffed with        
macaroni or rice that has been cooked   
and seasoned and the food then baked in 
the shell4  #bi4 ,,french               
,,cheeses4--,among the ,french cheeses1 
the variety called ,,gruyere ,,cheese1  
which is shown at f1 ,fig4 #d1 is well  
liked4 ,it is usually made of skim milk1
 has a yellow color and a mild1 sweetish
 flavor1 and contains large holes like  
those found in ,swiss and ,emmenthal    
cheeses1 varieties that are very similar
 to it4 ,like these cheeses1 ,gruyere   
cheese may be used in cooking or served 
without cooking1 being used considerably
 in the making of sandwiches4  ,,brie   
,,cheese is a ,french variety of very   
soft cheese1 with a strong flavor and   
odor4 ,it is made from whole or partly  
skimmed cow's milk coagulated by means  
of rennet4 ,this kind of cheese is used 

mostly as an accompaniment to other     
foods4  ,,camembert ,,cheese1 which is  
shown at h1 is also a soft cheese4 ,it  
is made by practically the same process 
as ,brie cheese and is used in the same 
way4 ,this cheese has a typical odor4   
,its rind is thick and dry1 but its     
center is very soft1 being sometimes    
almost liquid4  ,,neufchatel ,,cheese1  
which is shown at i1 is a soft rennet   
cheese made from cow's milk4 ,it is made
 at ,neufchatel-en-,bray1 ,france1 and  
not at ,neufchatel1 ,switzerland4 ,this 
variety of cheese is wrapped in tin-foil
 and sold in small packages4 ,it is used
 chiefly for salads1 sandwiches1 etc4   
,as it does not keep well after the     
package is opened1 the entire contents  
should be used at one time4  ,,roquefort
 ,,cheese1 which is shown at j1 is a    
hard1 highly flavored cheese made from  
sheep's milk coagulated with rennet4 ,it
 has a marbled appearance1 which is due 
to a greenish mold that is introduced4  
,roquefort cheese is frequently served  

with crackers at the end of a meal1 and 
is well liked by many persons4  #cj4    
,,italian ,,cheeses4--,from ,italy is   
imported a cheese1 called ,,parmesan    
,,cheese1 that is used extensively for  
flavoring soups and macaroni dishes4    
,this cheese1 which is shown at g1 ,fig4
 #d1 is very hard and granular and1     
provided it is well made1 it will keep  
for years4 ,owing to its                
characteristics1 it may be easily       
grated4 ,it can be bought by the pound  
and grated as it is needed1 or it can be
 secured already grated in bottles4     
,,gorgonzola1 another ,italian cheese1  
is shown at k4 ,it is not unlike        
,roquefort in appearance and in use1 but
 it is made from whole cow's milk       
coagulated with rennet4 ,into this      
cheese is also introduced a mold that   
gives its center a streaked or mottled  
appearance4  #ca4 ,,swiss               
,,cheeses4--,possibly the best known    
cheese imported from ,switzerland is the
 variety known as ,,swiss1 or ,,switzer1

 ,,cheese4 ,this kind of cheese has     
different names1 depending on the       
district of ,switzerland in which it is 
made4 ,nevertheless all of them are     
similar and have a mild1 sweet flavor4  
,swiss cheese may be readily recognized 
by its pale yellow color and the        
presence of large holes1 although it    
resembles ,gruyere cheese very closely4 
,,emmenthal ,,cheese is a variety of    
fairly hard cheese that originated in   
,switzerland1 but is now made in many   
other countries4 ,it is similar to      
,swiss cheese1 being made from whole    
cow's milk and characterized by large   
holes about #c inches apart4  ,,sapsago 
,,cheese1 shown at n1 ,fig4 #d1 is a    
skim-milk cheese made in ,switzerland4  
,it is a very hard cheese1 and therefore
 suitable for grating4 ,in the process  
of making this cheese1 melilot1 a       
clover-like herb1 is added1 and this    
gives the cheese a green color and a    
peculiar flavor4  #cb4 ,,belgian        
,,cheese4--,a cheese that originated in 

,belgium1 but is now manufactured in    
other countries1 is the variety known as
 ,,limburg1 or ,,limburger1 ,,cheese1   
cheese1 which is shown at l1 ,fig4 #d4  
,it is a soft rennet cheese made from   
whole cow's milk4 ,it is very strong in 
taste and smell1 due to putrefactive    
germs that are added to the milk in its 
manufacture4   ,,domestic ,,cheese  #cc4
 ,in the ,united ,states1 efforts that  
have been exerted to make cheeses       
similar to some of those produced in    
,europe have to a certain extent been   
successful4 ,american cheese makers have
 succeeded in making several soft cream 
cheeses that resemble ,neufchatel1 some 
of which are spiced or flavored with    
pimiento1 olives1 etc4 ,in addition1    
,limburg and ,swiss cheeses have been   
successfully manufactured in ,wisconsin1
 and ,brie1 ,neufchatel1 and ,camembert 
have been copied and are produced in    
,new ,york4 ,pineapple cheese1 while of 
,american origin1 is really very much   
like ,english ,cheddar cheese1 except   

that it is harder4 ,but while these     
fancy cheeses are desired by some       
persons and have a moderately large     
sale1 the cheese for which there is the 
most demand in ,america is the so-called
 ,american ,cheddar cheese1 which1 as   
has been stated1 is made according to   
the method used for ,english ,cheddar   
cheese4  #cd4 ,,american ,,cheddar      
,,cheese4--,since ,american ,cheddar    
cheese is the kind that is commonly used
 in this country1 the way in which it is
 made will be well to know4 ,the milk   
used for this kind of cheese is first   
inspected as to cleanliness and the     
extent of fermentation it has undergone1
 and when these points are ascertained1 
it is ripened2 that is1 allowed to sour 
to a certain degree of acidity4 ,at this
 stage1 coloring matter is added1 after 
which the milk is prepared for setting  
by bringing it to a certain temperature4
 ,with the temperature at the right     
point1 rennet is added to coagulate the 
milk1 or form the curd4 ,the milk is    

then allowed to remain undisturbed until
 the action of the rennet is at a       
certain point1 when the curd is cut into
 little cube-shaped pieces by drawing   
two sets of knives through it and thus  
is separated from the whey4 ,as soon as 
the curd is cut1 the temperature of the 
mass is raised to help make the curd    
firm and to cause the little cubes to   
retain their firmness1 and during the   
entire heating process the whole mass is
 stirred constantly to assist in the    
separation from the whey4 ,when the curd
 is sufficiently firm1 the whey is      
removed and the particles of curd are   
allowed to adhere and form into a solid 
mass4 ,if necessary1 the curd is cut    
again into small pieces to get rid of   
the excess whey2 but if the curd is too 
dry1 the pieces must be piled up until  
they are four or five deep4 ,during this
 process1 which is known as the         
cheddaring of the cheese1 the curd is   
treated until it is of the proper       
texture to be milled1 that is1 put into 

a mill and ground into small pieces4    
,the object of milling the curd is to   
cut it into pieces small enough to      
permit of uniform salting and the       
further escape of whey4 ,when the curd  
has been brought to this point1 it is   
salted and then pressed into molds4     
,finally1 it is wrapped and cured1 or   
ripened4  #ce4 ,,brick                  
,,cheese4--,another ,american cheese    
that seems to meet with a popular demand
 is brick cheese4 ,this kind of cheese1 
which is illustrated at c1 ,fig4 #d1    
gets its name from the fact that it is  
pressed into bricks under the weight of 
one or two bricks4 ,it is made from     
sweet milk1 coagulated with rennet1 cut 
with curd knives1 and heated in the whey
 to firm it4 ,brick cheese is mild in   
flavor and of a moderately close        
texture4 ,it is used chiefly as an      
accompaniment to other foods4  #cf4     
,,american ,,home-,,made ,,cheese4--,the
 making of ,cheddar cheese and brick    
cheese is1 of course1 done commercially1

 but there is a kind of cheese that can 
be made very conveniently in the home4  
,this home-made cheese1 which is        
generally known as ,,cottage ,,cheese1  
affords an excellent way in which to    
utilize left-over sour milk1            
particularly if a quart or more can be  
obtained at one time2 smaller quantities
 can generally be used for baking       
purposes4  ,if properly made1 such      
cheese is very digestible4 ,as it can be
 seasoned and served in a variety of    
ways1 it makes a delightful addition to 
lunches or other light meals in which a 
protein dish1 such as meat1 is          
undesirable4 ,skim milk does very well  
for this kind of cheese1 so that if the 
sour milk that is to be used has cream  
on it1 the cream should be removed      
before the cheese is made2 otherwise1 it
 will remain in the whey and be lost4   
,in case cream is desired to improve the
 texture and flavor of the cheese1 it   
should be added after the cheese is     
made4  ,illustration3 ,,fig4 #e  #cg4   

,to make cottage cheese1 allow a        
quantity of sour milk to clabber1 that  
is1 become curdled1 and then place it on
 the back of the stove in a thick       
vessel1 such as a crock1 until the whey 
begins to appear on the top1 turning it 
occasionally so that it will heat very  
slowly and evenly4 ,do not allow the    
temperature to rise above #ij degrees   
,fahrenheit1 or the curd will become    
tough and dry4 ,remember that the two   
things on which the success of this     
product depends are the flavor of the   
milk used and the proper heating of it4 
,no difficulty will be encountered in   
the heating of the milk if a coal or a  
wood stove is used1 but in case a gas   
stove must be used1 the vessel          
containing the milk should be placed in 
a larger one containing warm water and  
the milk should be heated in this manner
 until the curd and the whey begin to   
separate4 ,at this point1 pour off all  
the whey possible1 and turn the curd    
into a cloth bag or a colander lined    

with cloth1 as shown in ,fig4 #e1 and   
allow any remaining whey to drip out4   
,if1 after the whey is removed1 the curd
 tastes sour1 wash it with warm water   
and allow it to drip again4 ,then season
 it with salt to suit the taste and1    
provided cream is desired1 add it at    
this time1 using sweet or sour cream4   
,to work in the cream1 press it into the
 curd with a spoon until the cheese is  
quite smooth4  ,cheese made in this way 
may be flavored with anything desirable4
 ,for instance1 chopped pimiento1       
parsley1 olives1 or nuts improve the    
flavor of the cheese very much and make 
a very appetizing combination4 ,the dry 
curd mixed with any of these makes a    
delightful salad when it is pressed into
 balls1 garnished with lettuce1 and     
served with salad dressing4  #ch4       
,,junket ,,cottage ,,cheese4--,another  
variety of cottage cheese can be        
prepared by using sweet milk and forming
 the curd with a junket tablet1 one     
tablet being required for each quart of 

milk4 ,to make cheese of this kind1 heat
 the milk until it is lukewarm1 or not  
over #ih degrees ,fahrenheit1 and then  
add the junket tablet dissolved in cold 
milk or water4 ,keep the milk warm until
 the curd forms1 and then break up the  
curd with a spoon and pour the whole    
mass into a bag or a colander lined with
 cloth4 ,when all the whey is drained   
out1 the curd1 which will be sweet1 can 
be seasoned in any desired way or mixed 
with cream and served4 ,if more flavor  
is preferred1 the curd may be allowed to
 sour or may be mixed with sour cream4  
#ci4 ,,buttermilk ,,cream ,,cheese4--,a 
slight variation from the cottage       
cheeses just described is buttermilk    
cream cheese4 ,this cheese is formed    
from the curd of buttermilk1 which is   
finer in texture and not so likely to   
become tough as that formed from        
ordinary sour milk4 ,to prepare         
buttermilk cream cheese1 warm the       
buttermilk slowly1 being careful not to 
allow the temperature to rise beyond    

#ajj degrees ,fahrenheit4 ,as the milk  
is heated1 the curd will form and will  
gradually sink to the bottom of the     
vessel4 ,after this occurs1 remove the  
whey and mix the curd with a little     
thick cream4 ,the result will be a      
mixture having a delightfully creamy    
consistency4   ,,serving ,,cheese  #dj4 
,cheese does not lend itself readily to 
many ways of serving1 still it          
frequently adds zest to many foods4     
,when grated1 it may be passed with     
tomato or vegetable soup and sprinkled  
in to impart an unusual flavor4 ,in this
 form it may also be served with        
macaroni and other ,italian pastes1     
provided cheese has not been included in
 the preparation of such foods4 ,when   
sliced1 little slices may be served     
nicely with any kind of pie or pastry   
and with some puddings1 such as steamed 
fruit puddings4 ,thin slices or squares 
of cheese and crackers served with      
coffee after the dessert add a finishing
 touch to many meals4 ,it will be well  

to note that crackers to be served with 
cheese should always be crisp4 ,unless  
they have just been taken from a fresh  
package1 crackers can be improved by    
placing them in a moderate oven for a   
few minutes before serving4 ,also1 firm 
crackers that do not crumble easily are 
best to serve with cheese1 water        
crackers being especially desirable4    
99       99       99       99       99  
,,recipes ,,for ,,cheese ,,dishes       
,,effect ,,of ,,cooking ,,on ,,cheese   
#da4 ,because cheese is a highly        
concentrated food1 it is generally      
considered to be indigestible2 but this 
matter can be remedied by mixing the    
cheese with other foods and thus        
separating it into small particles that 
are more readily digested4 ,the way in  
which this may be done depends on the   
nature of the cheese4 ,any of the dry   
cheeses or any of the moist cheeses that
 have become dry may be grated or broken
 into bits1 but as it is difficult to   
treat the moist ones in this way1 they  

must be brought to a liquid state by    
means of heat before they can be added  
to other foods4 ,the cooking of cheese1 
however1 has an effect on this food that
 should be thoroughly understood4  ,it  
will be well to note1 therefore1 that   
the application of heat to the form of  
protein found in cheese causes this food
 substance to coagulate and harden1 as  
in the case of the albumen of eggs4 ,in 
the process of coagulation1 the first   
effect is the melting of the cheese1 and
 when it has been brought to this       
semiliquid state it can be easily       
combined with other foods1 such as milk1
 eggs1 soups1 and sauces4 ,in forming   
such combinations1 the addition of a    
small amount of bicarbonate of soda     
helps to blend the foods4 ,another      
characteristic of cheese that influences
 the cooking of it is that the fat it   
contains melts only at a low            
temperature1 so that1 on the whole1 the 
methods of preparation that require a   
low temperature are the best for cooking

 these foods4 ,however1 a precaution    
that should be taken whenever cheese is 
heated is not to cook it too long1 for  
long cooking makes it hard and leathery 
in consistency1 and cheese in this state
 is difficult to digest4   ,,variety    
,,of ,,cheese ,,dishes  #db4 ,as has    
already been learned1 cheese lends      
itself very readily to a large variety  
of cooked dishes4 ,for instance1 it may 
be grated and sprinkled on the top of   
mashed or creamed potatoes and then     
browned by placing the dish in the oven4
 ,when it is grated or sliced1 it may be
 arranged between the layers of macaroni
 or other food used to make a scalloped 
dish4 ,soups and sauces flavored with   
cheese are especially appetizing1 a     
cream sauce of this kind served over    
toast or rice making an excellent       
luncheon dish4 ,toast or crackers spread
 with cheese and placed in the oven just
 long enough for the cheese to melt are 
delicious to serve with a salad course  
or with tea4 ,to assist in the          

preparation of such combinations1 as    
well as other cheese dishes1 a number of
 recipes are here given4 ,in making up  
these recipes1 it will be well to note  
that unless the variety of cheese is    
stated explicitly1 use should be made of
 ,american ,cheddar cheese1 or1 as it is
 often called1 ,american cream cheese1  
or store cheese4 ,of course1 some       
similar hard cheese could be used if    
desired1 but the kind mentioned is      
recommended for the sake of economy4    
,illustration3 ,,fig4 #f  #dc4 ,,cheese 
,,bonbons4--,a combination of cheese and
 nuts in the form of cheese bonbons1    
besides being very tasty1 is highly     
nutritious1 since both the cheese and   
the nuts used in making them are high in
 food value4 ,such bonbons1 which are   
illustrated in ,fig4 #f1 may be served  
with a light salad1 such as a vegetable 
or a fruit salad1 to add food value to  
the dish1 or they may be served with    
wafers to take the place of a salad1    
when a small amount of some kind of tart

 jelly goes nicely with them4 ,if the   
dessert for the dinner has been a very  
light one1 these bonbons may be served  
with coffee and wafers after the        
dessert4 ,they may be made as follows3  
,,cheese ,,bonbons 7,sufficient for     
,twelve ,bonbons7  #a pkg4 ,neufchatel  
or cream cheese #b ,tb4 finely chopped  
pimiento #a_/b tsp4 salt ,few grains of 
paprika #a_/c c4 half ,english-walnut   
meats  ,work the cheese smooth with the 
pimiento and other seasoning1 and if the
 mixture is too dry add a little cream4 
,shape this into small balls1 press each
 ball flat1 and then place a half nut on
 top of each4 ,if the pimiento is not   
desired1 it may be omitted4  #dd4       
,,cheese ,,souffle4--,as a dish that    
will take the place of meat in a light  
meal is often desired1 cheese souffle1  
which is comparatively high in food     
value1 finds much favor4 ,this dish     
contains milk1 eggs1 and cheese1 as is  
shown in the accompanying recipe1 and so
 may actually be considered as a protein

 dish and used accordingly4 ,souffle is 
served in the dish in which it is baked1
 but if it is quite firm and is to be   
eaten at once1 it may be removed from   
the ramekin to a plate4  ,,cheese       
,,souffle 7,sufficient to ,serve ,six7  
#c ,tb4 butter #d ,tb4 flour #a-a_/d c4 
milk #c_/d c4 grated cheese ,dash of    
paprika #a_/b tsp4 salt #c eggs  ,melt  
the butter1 add the flour1 mix well1 and
 then gradually add the milk1 which     
should be scalded4 ,to this sauce add   
the cheese1 paprika1 and salt4 ,when    
thoroughly mixed1 remove from the fire  
and add the beaten yolks of eggs1       
beating rapidly4 ,cool and fold in the  
stiffly beaten whites of the eggs4 ,pour
 into a buttered baking dish or in      
ramekins and bake #bj minutes in a slow 
oven4 ,serve at once4  #de4 ,,cheese    
,,omelet4--,grated cheese added to an   
omelet gives it a delightful flavor4    
,since such an omelet is a high-protein 
dish1 it should never be served in the  
same meal in which meat1 fish1 or other 

protein foods are served1 but should be 
used as the main dish of a luncheon or a
 light supper4  ,,cheese ,,omelet       
7,sufficient to ,serve ,four7  #d eggs  
#d ,tb4 hot water #a_/b tsp4 salt #b    
,tb4 bread crumbs #a c4 grated cheese #a
 ,tb4 butter  ,beat the egg yolks       
thoroughly and add to them the hot      
water1 salt1 crumbs1 and cheese4 ,beat  
the egg whites until stiff1 but not dry1
 and fold them carefully into the yolk  
mixture4 ,heat the butter in an omelet  
pan4 ,pour in the mixture1 brown very   
slowly over the heat1 and then place in 
the oven to cook the top4 ,serve at     
once4  #df4 ,,cheese ,,sauce4--,to give 
a distinctive flavor to white sauce1    
cheese is often added to it4 ,a sauce   
flavored in this way lends itself nicely
 to the garnishing of croquettes or     
souffles1 and it will be found quite    
tasty if it is served over some         
vegetables1 such as steamed cauliflower1
 mashed potatoes1 or rice served as a   
vegetable4 ,such sauce may also be      

served over toast to make an attractive 
luncheon dish4  ,,cheese ,,sauce        
7,sufficient to ,serve ,six7  #b c4 milk
 #d ,tb4 flour #d ,tb4 butter #a_/b tsp4
 salt #a_/d tsp4 paprika #a_/b c4 grated
 cheese  ,make a white sauce of the     
milk1 flour1 butter1 salt1 and paprika1 
and to it add the grated cheese4 ,if    
desired1 a dash of catsup or chili sauce
 may be added for flavoring4  #dg4      
,,cheese ,,toast4--,when toast has added
 to it eggs1 milk1 and cheese1 as in the
 recipe here given1 it is sufficiently  
high in protein to serve as a meat      
substitute and is a particularly good   
dish for a light meal4 ,it combines well
 with a vegetable salad for luncheon and
 is an excellent dish to serve for      
,sunday night supper1 when very little  
else need be served with it4  ,,cheese  
,,toast 7,sufficient to ,serve ,six7  #b
 c4 milk #d ,tb4 flour #d ,tb4 butter   
#a_/b tsp4 salt #c_/d c4 grated cheese  
#b hard-cooked eggs #f squares of toast 
,make a white sauce of the milk1 flour1 

butter1 and salt1 and to it add #a_/b   
cupful of the grated cheese and the egg 
whites chopped fine4 ,arrange the toast 
on a platter1 pour the sauce over it1   
sprinkle the top with the egg yolks that
 have been run through a ricer or a     
sieve1 and sprinkle the remaining #a_/d 
cupful of cheese over all4 ,place in hot
 oven or under a broiler until the      
cheese melts a little4 ,serve hot4      
,illustration3 ,,fig4 #g  #dh4 ,,welsh  
,,rarebit4--,whenever a dish that can be
 made in a chafing dish is desired1     
,welsh rarebit is immediately thought   
of4 ,this is possibly due to the fact   
that this tasty cheese dish is very     
often served at evening parties1 when a 
crowd may gather around a table and     
enjoy the preparation of this food in   
the chafing dish4 ,this kind of cooking 
utensil1 together with its outfit1 which
 consists of a long-handled spoon and   
fork1 is shown in ,fig4 #g4 ,as will be 
observed1 a chafing dish consists of a  
frame to which is attached a lamp that  

provides the heat1 a pan in which water 
is placed1 another pan with a handle in 
which the food is cooked1 and a cover4  
,the heat for cooking is furnished by   
alcohol1 although it is possible to get 
chafing dishes that are heated by       
electricity4 ,chafing dishes are used by
 many housewives1 for in addition to the
 use mentioned1 they serve very well for
 the making of practically any kind of  
creamed dish1 including those in which  
sea foods and vegetables are used1 as   
well as for the sauteing of foods4 ,it  
should not be understood1 however1 that 
,welsh rarebit must be made in a chafing
 dish1 for this food can be prepared as 
well in a heavy frying pan or a double  
boiler2 nor should it be taken for      
granted that it is served only at       
parties1 for it may be served as the    
main dish for luncheon or supper4       
,rarebit is often flavored with ale or  
beer1 but this is not required to make  
an appetizing dish1 as the following    
recipe shows4  ,,welsh ,,rarebit        

7,sufficient to ,serve ,six7  #b ,tb4   
butter #a ,tb4 flour #a c4 milk #a_/d   
tsp4 salt #a_/h tsp4 paprika #a_/b lb4  
cheese cut into small pieces #f slices  
of toast or #f wafers  ,melt the butter1
 add to it the flour1 and stir until    
smooth4 ,gradually add the milk1 and    
cook for a few minutes2 then add the    
salt1 paprika1 and cheese1 stirring     
until the cheese is melted4 ,the        
finished rarebit should not be stringy4 
,pour over the toast or wafers and      
serve4  #di4 ,,english                  
,,monkey4--,another cheese dish that is 
frequently made in a chafing dish and   
served from it is ,english monkey1 but  
this may likewise be made with ordinary 
kitchen utensils and served directly on 
plates from the kitchen or from a bowl  
on the table4 ,a dish of this kind is   
most satisfactory if it is served as    
soon as the sauce is poured over toast  
or wafers and before they have had time 
to become soaked4 ,english monkey may be
 made according to the following recipe 

and served for the same purposes as     
,welsh rarebit4  ,,english ,,monkey     
7,sufficient to ,serve ,six7  #a c4     
bread crumbs #a c4 milk #a ,tb4 butter  
#a_/b c4 soft cheese cut into small     
pieces #a egg #a_/b tsp4 salt #f        
buttered wafers  ,soak the bread crumbs 
in the milk4 ,melt the butter and add to
 it the cheese1 stirring until the      
cheese is melted4 ,then add the soaked  
crumbs1 the slightly beaten egg1 and the
 salt4 ,cook for a few minutes and pour 
over wafers and serve4 ,if desired1     
toast may be used in place of the       
wafers4  #ej4 ,,cheese-,,and-,,macaroni 
,,loaf4--,macaroni combined with cheese 
makes a high-protein dish that very     
readily takes the place of meat and that
 may be served as the main dish in a    
dinner4 ,if this combination is made    
into a loaf and baked well in an oblong 
bread pan1 it may be turned out on a    
platter and cut into slices4 ,in case a 
loaf is not desired1 it may be baked in 
a baking dish and served directly from  

that4 ,in either form1 it is made more  
appetizing by the addition of a tomato  
sauce4  ,,cheese-,,and-,,macaroni ,,loaf
 7,sufficient to ,serve ,eight7  #a_/b  
c4 macaroni 7inch lengths7 #a c4 milk #a
 c4 bread crumbs #b ,tb4 chopped green  
peppers #a ,tb4 chopped onion #a ,tb4   
chopped parsley #b eggs #b tsp4 salt    
#a_/h tsp4 pepper #a c4 grated cheese #a
 ,tb4 butter  ,cook the macaroni        
according to the directions given in    
,cereals4 ,when it is thoroughly soft1  
drain off the water and mix the macaroni
 with the milk1 bread crumbs1 green     
pepper1 onion1 parsley1 well-beaten egg1
 salt1 pepper1 and grated cheese4 ,place
 in a baking dish1 dot the top with     
butter1 and bake in a moderate oven     
until the mixture is set4 ,serve with or
 without sauce1 as desired4  #ea4       
,,cheese ,,fondue4--,a dish that is very
 similar to cheese souffle and that must
 be served as soon as it comes from the 
oven in order to avoid shrinking is     
cheese fondue4 ,it satisfactorily takes 

the place of meat in a light meal1 and  
may be served from a large dish or from 
individual baking dishes with or without
 sauce1 as desired4  ,,cheese ,,fondue  
7,sufficient to ,serve ,six7  #a #a_/b  
c4 soft bread crumbs #a #a_/b c4 grated 
cheese #a c4 hot milk #d eggs #a_/b tsp4
 salt  ,mix the bread crumbs and cheese1
 and add them to the hot milk1 beaten   
egg yolks1 and salt4 ,fold in the       
stiffly beaten egg whites4 ,bake in a   
buttered baking dish for about #cj      
minutes in a moderate oven4 ,serve at   
once4  #eb4 ,,cheese ,,dreams4--,if     
something delicious to serve with fruit 
or salad is desired for luncheon or     
,sunday night supper1 the accompanying  
recipe for cheese dreams should be      
tried4 ,they should be served at once on
 being taken from the stove1 because as 
soon as they cool the cheese hardens and
 they are not appetizing4 ,cheese dreams
 may be sauted or prepared in a broiler 
or an oven1 but if they are sauted1 they
 may be made in a chafing dish4         

,,cheese ,,dreams 7,sufficient to ,serve
 ,six7  #ab thinly cut slices of bread  
,butter ,cheese sliced #a_/h in4 thick  
,spread the bread thinly with butter and
 make sandwiches by placing a slice of  
cheese between two slices of bread4     
,place these sandwiches under a broiler 
or in a very hot oven and toast them on 
both sides1 or omit the butter from the 
center1 place the sandwiches in a       
slightly oiled frying pan1 and brown    
them on both sides4 ,in heating the     
sandwiches1 the cheese melts4 ,serve    
hot4  #ec4 ,,cheese ,,wafers4--,if made 
daintily1 cheese wafers may be served   
with salad or with tea for afternoon    
tea4 ,the wafers selected for this      
purpose should be small and the layer of
 cheese not very thick4 ,if a very thin 
broth is served at the beginning of a   
meal1 cheese wafers may accompany it1   
but they should never be served with a  
heavy soup4  ,,cheese ,,wafers          
7,sufficient to ,serve ,six7  #a doz4   
wafers ,butter #c_/d grated cheese      

,paprika  ,spread the wafers thinly with
 butter and sprinkle each with #a       
tablespoonful of grated cheese and a    
pinch of paprika4 ,bake in a hot oven   
until the cheese is melted4 ,cool and   
serve4  ,illustration3 ,,fig4 #h  #ed4  
,,cheese ,,straws4--,nothing can be more
 delightful to serve with a vegetable   
salad than cheese straws1 which are     
illustrated in ,fig4 #h4 ,an attractive 
way to serve them is to slip them       
through small rings made out of strips  
of the dough mixture and baked at the   
same time the straws are baked and then 
place them at the side of the salad     
plate4 ,they may accompany a fruit      
salad1 as well as a vegetable salad1 but
 they are not appropriate for serving   
with a meat or a fish salad4  ,,cheese  
,,straws 7,sufficient to ,serve ,six7   
#a ,tb4 butter #b_/c c4 flour #a c4     
bread crumbs #a c4 grated or cut cheese 
#a_/b tsp4 salt #a_/d tsp4 pepper ,pinch
 of ,cayenne pepper #a_/b c4 milk       
,cream the butter and to it add the     

flour1 bread crumbs1 cheese1 and        
seasonings4 ,mix thoroughly and add the 
milk4 ,roll #a_/d inch thick and then   
cut #a_/d inch wide and #f inches long4 
,bake until brown in a moderately hot   
oven4  #ee4 ,,tomatoes ,,with ,,cheese  
,,stuffing4--,the addition of cheese to 
the stuffing used in stuffed tomatoes   
means added flavor1 as well as nutritive
 value in the form of protein1 the food 
substance in which the tomatoes         
themselves are lacking4 ,the bread      
crumbs used for the stuffing supply a   
large amount of carbohydrate1 so that   
the completed dish1 besides being a very
 attractive one1 contains all the food  
principles in fairly large quantities4  
,stuffed tomatoes may be served as the  
main dish in a light meal or as a       
vegetable dish in a heavy meal4         
,,tomatoes ,,with ,,cheese ,,stuffing   
7,sufficient to ,serve ,six7  #f        
tomatoes #a c4 bread crumbs #a c4 grated
 cheese #a_/b tsp4 salt #a_/h tsp4      
pepper #b ,tb4 butter #a_/d c4 hot water

  ,select medium-sized tomatoes and     
hollow out the centers4 ,mix the crumbs1
 cheese1 salt1 pepper1 butter1 and hot  
water with the pulp from the centers of 
the tomatoes4 ,fill the tomatoes with   
this stuffing1 place in a pan1 and bake 
in a moderate oven until the tomato can 
be pierced easily with a fork4 ,serve   
hot4  #ef4 ,,figs ,,stuffed ,,with      
,,cheese4--,as cheese is a very         
concentrated food1 it is often combined 
with another food to offset this effect4
 ,an excellent combination is formed by 
stuffing figs with cheese4 ,figs        
prepared in this way will be found to be
 very attractive and tasty and may be   
served in the place of a dessert or a   
salad1 depending on the kind and size of
 the meal with which they are used4     
,,figs ,,stuffed ,,with ,,cheese        
7,sufficient to ,serve ,eight7  #a pkg4 
,neufchatel or cream cheese #b ,tb4     
cream #h small pulled figs  ,work the   
cheese and cream until soft4 ,steam the 
figs for #aj or #ae minutes or until    

they are soft2 then cool them1 cut out  
their stems1 fill their centers with the
 soft cheese1 and serve4  #eg4 ,,cheese 
,,sandwiches4--,very appetizing         
sandwiches that may be used to take the 
place of meat sandwiches or a protein   
dish at any time are made with a cheese 
filling4 ,if these are made very small  
and dainty1 they may be served with     
salad in a light meal4 ,the addition of 
pickles1 olives1 and pimiento1 which are
 included in the accompanying recipe1   
makes the filling more attractive than  
the usual plain cheese by producing in  
it a variety of tastes4 ,they also add  
bulk1 which is lacking in both the white
 bread and the cheese4 ,if desired1     
graham or whole-wheat bread may be used 
in place of white bread4  ,,cheese      
,,sandwiches 7,sufficient to ,serve     
,six7  #a_/d lb4 cheese #b medium-sized 
pickles #a_/b pimiento ,meat from #a_/b 
doz4 olives #a_/d tsp4 salt #a_/d tsp4  
paprika ,bread  ,put the cheese1        
pickles1 pimiento1 and olives through a 

food chopper1 and when chopped add the  
salt and the paprika4 ,if the mixture is
 not moist enough to spread1 add salad  
dressing or vinegar until it is of the  
right consistency4 ,mix well and spread 
on thinly cut1 buttered slices of bread4
   ,,luncheon ,,menu  #eh4 ,many of the 
dishes for which recipes are given in   
this ,section1 particularly those       
including cheese as one of the          
ingredients1 do very well for the main  
dish in a light meal1 such as luncheon4 
,in order that practice may be had in   
preparing a well-balanced luncheon that 
includes a dish of this kind1 a luncheon
 menu is here presented4 ,the cheese    
souffle1 which has been selected as the 
main dish in this menu1 should be made  
according to the directions already     
given4 ,little difficulty will be       
experienced in making the other dishes1 
as recipes for them are given           
immediately after the menu4 ,all the    
recipes are intended for six persons1 so
 that if more or fewer are to be served1

 the recipes should be changed          
accordingly4 ,this menu is presented    
with the intention that it be tried by  
each student and a report of it then    
prepared according to the plan outlined 
and sent with the work of the           
,examination ,questions4  ,,menu        
,cream-of-,corn ,soup ,cheese ,souffle  
,stewed ,tomatoes ,sauted ,potatoes     
,brown ,bread and ,butter ,baked ,apples
 ,black ,tea   ,,recipes                
,,cream-,,of-,,corn ,,soup  #a ,tb4     
flour #a ,tb4 butter #a pt4 milk #a c4  
canned corn #a tsp4 salt #a_/h tsp4     
pepper  ,make a white sauce of the      
flour1 butter1 and milk4 ,force the corn
 through a colander or sieve and add the
 puree to the white sauce4 ,season with 
the salt and pepper and serve4  ,,sauted
 ,,potatoes  #f medium-sized cooked     
potatoes #b ,tb4 butter #a-a_/b tsp4    
salt #a_/d tsp4 pepper  ,slice the      
boiled potatoes thin and put the slices 
in a frying pan in which the butter has 
been melted4 ,add the salt and pepper4  

,allow the potatoes to cook until well  
browned1 turning frequently during the  
cooking4 ,serve hot4  ,,stewed          
,,tomatoes  #a ,tb4 butter #a small     
onion #f medium-sized ripe tomatoes or  
#a can of tomatoes #a tsp4 salt #b ,tb4 
sugar #a_/d tsp4 pepper #a ,tb4 flour   
,brown the butter in a saucepan1 slice  
the onion into it1 and cook for a few   
minutes4 ,add the tomatoes4 ,if fresh   
tomatoes are to be used1 remove the     
skins1 cut into pieces1 put into the    
saucepan with a few tablespoonfuls of   
water1 and cook until the tomatoes are  
thoroughly softened4 ,if canned tomatoes
 are to be used1 merely allow them to   
come to the boiling point4 ,add the     
salt1 sugar1 and pepper1 and1 a few     
minutes before removing from the fire1  
moisten the flour with a tablespoonful  
of cold water and stir into the tomato4 
,cook for a few minutes and serve4      
,,baked ,,apples  #f medium-sized apples
 #a lemon #c_/d c4 sugar #a_/b c4 water 
,wipe and core the apples4 ,put them    

into a baking dish and place a slice of 
lemon on the top of each4 ,make a sirup 
of the sugar and the water1 pour this   
around the apples1 and bake slowly until
 they can be pierced easily with a fork4
 ,serve hot or cold1 with a teaspoonful 
of jelly on the top of each apple4      
,,black ,,tea  #f tsp4 black tea #f c4  
boiling water  ,scald out the pot with  
freshly boiling water1 pour in the tea1 
add the #f cupfuls of freshly boiling   
water1 and allow it to stand on the     
leaves until the tea is strong enough to
 serve4 ,then either pour the tea off   
the leaves and keep it hot or serve at  
once4   ,,milk1 ,,butter1 ,,and ,,cheese
 7,,part #b7  ,,examination ,,questions 
7#a7 ,from what part of milk is butter  
made8  7#b7 ,what food substances does  
butter contain8  7#c7 ,tell how to      
select good butter4  7#d7 ,after butter 
is purchased1 what care should be given 
to it8  7#e7 7a7 ,how does cooking      
affect butter8 7b7 ,how can economy be  
exercised in the use of butter in       

cooking8  7#f7 ,how may rancid butter be
 made fit for use in cooking8  7#g7     
,explain the advantages of butter       
substitutes4  7#h7 ,give the test for   
distinguishing oleomargarine and        
renovated butter from butter4  7#i7     
,explain briefly the way in which cheese
 is produced4  7#aj7 ,what food         
substances are found in cheese8  7#aa7  
,why can cheese be used to take the     
place of meat8  7#ab7 ,tell the         
advantages that cheese has over meat4   
7#ac7 ,explain how to make cottage      
cheese from sour milk4  7#ad7 ,why      
should cheese be mixed with other foods 
instead of being served alone8  7#ae7   
,explain the effect of cooking on       
cheese4   ,,report ,,on ,,menu  ,after  
trying out the luncheon menu given in   
the text1 send with your answers to the 
,examination ,questions a report of your
 success4 ,in making out your report1   
simply write the name of the food and   
describe its condition by means of the  
terms specified in the following list3  

,cream-of-,corn ,soup3 too thick8 too   
thin8 lumpy8 well seasoned8 milk        
curdled8  ,cheese ,souffle3 light8      
heavy8 baked sufficiently8 shrunken8    
underdone8  ,hash-,browned ,potatoes3   
too brown8 not brown enough8 well       
seasoned8 too much fat8 too little fat8 
,stewed ,tomatoes3 sufficiently cooked8 
well seasoned8 too sour8  ,baked        
,apples3 well done8 not well done8 too  
brown8 too dry8 too moist8 sufficient   
sugar8  ,black ,tea3 too weak8 too      
strong8 hot8 taste of tannin8         99
       99       99       99       99    
,,eggs         99       99       99     
99       99  ,,value ,,of ,,eggs ,,as   
,,food  ,,description ,,of ,,eggs ,,and 
,,place ,,in ,,the ,,diet  #a4 ,eggs are
 of great importance in the diet1 and to
 appreciate this fact fully the true    
nature of this food must be understood4 
,for domestic use1 the eggs of guinea   
hens1 turkeys1 ducks1 and geese         
occasionally find favor1 but as eggs    
laid by hens are the kind that is       

commonly used1 it is to such eggs that  
this ,section is devoted4 ,a hen's egg  
may really be considered as an          
undeveloped chicken1 because it contains
 all the elements required to build the 
body of the chick and provide it with   
the energy it needs to pick its way into
 the world4 ,when it emerges from the   
shell1 it is fully developed1 and in a  
short time it begins an independent     
existence1 seeking and finding its own  
food4 ,the fact that eggs store so much 
nutritive material explains to some     
extent why they are a valuable source of
 food for man and why they are used so  
extensively4 ,however1 as in the case of
 milk1 the elements that eggs contain   
are not in just the right proportion for
 the sole nourishment of a human being1 
so they must generally be used in       
combination with other foods4  #b4 ,most
 persons are familiar with the          
appearance of eggs1 but in order that   
satisfactory results may be obtained in 
their selection1 care1 and cooking1 it  

will be necessary to look into the      
details of their composition4 ,as is    
well known1 an egg consists of a porous 
shell lined with a fine1 but tough1     
membrane that encloses the white and the
 yolk and serves to protect them4 ,the  
yolk is divided from the white by a     
delicate membrane1 which permits it to  
be separated from the white when an egg 
is carefully broken4 ,this membrane     
extends to each end of the shell in the 
form of a small cord1 and it is so      
fastened to the shell as to hold the    
yolk evenly suspended4 ,the porous      
nature of an egg shell is required to   
give air to the developing chick1 but it
 is this characteristic that permits    
eggs to spoil as they grow old and are  
exposed to air1 for through these minute
 pores1 or openings1 the water in the   
egg evaporates and air and bacteria     
enter4 ,of course1 as the water         
evaporates and is replaced by air1 the  
egg becomes lighter4 ,because of this   
fact1 the freshness of eggs can be      

determined by placing them in water4    
,when they are fresh1 they will sink in 
cold water1 but as they decompose they  
become lighter and will float4  ,since  
it is known that the spoiling of eggs is
 due to the entrance of air through the 
porous shell1 it may be inferred that   
their decay may be prevented either by  
protecting the shell so that air cannot 
enter or by keeping the eggs at so low a
 temperature that bacteria cannot grow4 
,although stored eggs always deteriorate
 more or less1 both of these methods of 
preservation have proved very           
satisfactory1 the former being used     
largely in the home and the latter      
finding its solution in cold storage4 ,a
 knowledge of how eggs can be preserved1
 however1 is of great value1 for if     
there were no means of preservation and 
eventual marketing1 the price of eggs   
would at times rise to actual           
prohibitive limits4  #c4 ,that eggs as  
an article of food are growing in       
importance is indicated by the fact that

 their production has come to be a large
 and widely distributed industry4 ,owing
 to the private consumption and sale of 
eggs1 an accurate statement of the      
number of eggs produced is difficult to 
give4 ,still1 in a report1 the ,united  
,states ,bureau of ,agriculture         
estimated the value of the yearly egg   
production at something more than three 
million dollars1 with an allowance of   
about #baj eggs1 or #ag-a_/b dozen1 per 
capita each year1 or #d eggs a week for 
each person4 ,these figures1 however1   
are only suggestive of the production1  
use1 and value of eggs1 for as the      
population increases so does the use of 
eggs4 ,in fact1 they are proving to be  
almost indispensable to the cook1 the   
baker1 the manufacturers of certain     
foods1 and many others4  #d4 ,with the  
increase in the demand for eggs has come
 a corresponding steady advance in the  
money value of this product and1        
consequently1 an increase in its price4 
,the housewife who would practice       

economy in cookery can readily see1     
therefore1 that with reference to the   
number of eggs required and the ways in 
which they are used1 she must choose    
carefully the recipes and methods she   
employs4 ,if the eggs are always        
considered a part of a meal1 their use  
is seldom an extravagance1 even at such 
high prices as they sometimes attain4   
,on the other hand1 if a dessert that   
requires the use of many eggs is added  
to a meal that is itself sufficient in  
food value1 it is not unreasonable to   
regard such use of eggs as an           
extravagance4 ,a point that should be   
taken into consideration in the use of  
eggs in the diet1 especially when their 
price seems very high1 is that there is 
no waste matter in them1 unless the     
shell is regarded as waste4 ,therefore1 
they are often more economical than     
other foods that can be bought for less 
money4  ,it must not be understood1     
however1 that eggs are used only as an  
article of diet4 ,they are also a very  

important food ingredient1 being        
employed in the preparation of many     
kinds of dishes4 ,for instance1 they are
 often used to thicken custards1 sauces1
 etc42 to clarify soups and jellies2 to 
lighten cakes1 puddings1 hot breads1 and
 other baked mixtures2 to form the basis
 for salad dressings2 and to combine or 
hold together many varieties of food4   
,,nutritive ,,value ,,of ,,eggs  #e4    
,like milk1 eggs are often spoken of as 
a perfect food4 ,still1 as has been     
pointed out1 they are not a perfect food
 for man1 but they are of especial      
nutritive value and should be used      
freely in the diet just as long as their
 cost neither limits nor prohibits their
 use4 ,an idea of how they compare with 
other nutritious foods can be obtained  
from ,fig4 #a1 which shows that eight   
eggs are equal in food value to #a quart
 of milk or #a pound and #e ounces of   
beefsteak4 ,a better understanding of   
their food value1 however1 can be gained
 from a study of their composition4     

,illustration3 ,,fig4 #a  #f4 ,since an 
egg is an undeveloped chick that        
requires only the addition of warmth to 
develop it into a living1 moving        
creature made of muscles1 bones1 and    
blood1 it is evident that this food     
contains considerable tissue-building   
and energy-producing material4 ,the     
exact proportion of this material1 as   
well as the other substances found in   
eggs1 is given in the food chart shown  
in ,essentials of ,cookery1 ,part #a4   
,the chart relating to the composition  
of eggs points out that the edible      
portion of the whole egg consists of    
#gc4g per cent4 of water1 #ad4h per     
cent4 of protein1 #aj4e per cent4 of    
fat1 and about #a per cent4 of ash1 or  
mineral matter4 ,the protein1 which is  
chiefly in the form of albumen1 and the 
fat are the most digestible of these    
elements1 while the mineral constituents
 are as valuable for the growing child  
as for the chick4 ,when the total weight
 of an egg is taken into consideration1 

the shell constitutes about #aa per     
cent41 the yolk #cb per cent41 and the  
white #eg per cent4 ,the composition of 
the yolk and the white differs somewhat1
 the yolk having the greater food value1
 a fact that is also clearly indicated  
in the chart4 ,the white contains a     
larger proportion of water than the     
yolk1 but the yolk contains the most of 
the fat and more protein and mineral    
matter1 or ash1 than the white4 ,in     
addition1 the chart shows that the      
number of calories to the pound of whole
 egg is #gjj1 of egg yolk is #a1fjh1 and
 of egg white is #bfe4  #g4 ,,protein   
,,in ,,eggs4--,the nature of the food   
substances in eggs is of nearly as great
 importance as their amount1 for they   
not only determine the value of this    
food in the body1 but influence its     
cooking4 ,that protein is present in    
both the yolk and the white is apparent 
from the fact that they coagulate when  
heat is applied4 ,because eggs are high 
in protein1 containing #ad4h per cent4  

of this substance1 they may be regarded 
as equivalent to a meat dish1 and it is 
only when they are extremely high in    
price that they cannot be frequently    
substituted for meat to advantage4 ,they
 are often used to take the place of    
milk1 too1 for eggs and milk are more   
alike in nutritive value than any other 
two protein foods2 but1 of the two1 milk
 yields the cheaper form of protein4    
,like meat and milk1 eggs are rich in   
all those food materials which enter    
into the construction of bone1 muscle1  
and blood4  #h4 ,,fat ,,in ,,eggs4--,a  
study of the food chart previously      
mentioned will show that eggs contain   
proportionately almost as much fat as   
protein and that nearly all this fat is 
found in the yolk4 ,since fat produces  
more heat or energy1 weight for weight1 
than any other food substance1 and since
 eggs contain neither starch nor sugar1 
it is evident that the fat of this food 
is the main source of the               
energy-producing material4 ,fat in eggs 

occurs in the form of an emulsion1 or   
tiny particles1 and1 like the fat of    
milk1 is very readily digested4 ,it is  
for this reason that both of these foods
 are particularly well adapted to the   
diet of both children and adults4 ,the  
presence of quantities of protein and   
fat and the absence of carbohydrate in  
eggs indicate that the proper thing to  
combine with this food1 in order to have
 a well-balanced meal when eggs are     
eaten1 is carbohydrate in some form4    
#i4 ,,minerals ,,in ,,eggs4--,eggs are  
especially valuable for the mineral     
salts they contain1 chief among which   
are lime1 phosphorus1 sulphur1 iron1    
potassium1 and sodium4 ,for this reason1
 the addition of eggs to any kind of    
diet supplies a large amount of the     
minerals that are needed for bone1      
blood1 and tissue building4 ,a favorable
 point concerning the minerals found in 
eggs is that they are not affected to   
any extent by cooking4 ,therefore1 in   
the preparation of any dish1 if eggs are

 added to other foods1 that dish will   
contain an additional amount of mineral 
salts1 plus the nutritive value of the  
eggs4  #aj4 ,,digestibility ,,of        
,,eggs4--,in connection with the        
discussion of the food substances of    
which eggs are composed1 it will be well
 to note how these affect the           
digestibility of this food4 ,but just   
what is meant by this characteristic    
with reference to eggs must first be    
understood4 ,in some foods1             
digestibility may mean the length of    
time required for them to digest2 in    
others1 the completeness of the         
digestion2 and in still others1 the ease
 and comfort with which the process of  
digestion proceeds4 ,in the case of     
eggs1 digestibility refers to the       
quantity of this food that is absorbed1 
that is1 actually dissolved and         
permitted to enter the blood stream4    
,the nutritive value of eggs is not so  
high as would naturally be supposed1    
for1 although the protein1 fat1 and     

mineral salts of an egg make up about   
one-fourth of its contents1 one egg     
equals in nutritive value only #a_/b    
cupful of milk1 a small potato1 or a    
medium-sized apple4 ,however1 when the  
proportion of the nutritive material    
that the body retains from this food1 or
 its digestibility1 is considered1 eggs 
rank extremely high1 it having been     
determined by experiments that #ig per  
cent4 of the protein and #ie per cent4  
of the fat are assimilated4 ,a point    
worthy of note in this connection1      
though1 is that eggs contain no         
cellulose1 such as that found in grains1
 vegetables1 and fruits4 ,therefore1 in 
order to add the much-needed bulk to the
 diet1 foods that do contain cellulose  
should be served with eggs4  #aa4       
,whether or not the cooking of eggs has 
any effect on their digestibility is a  
matter that has also been investigated4 
,the results of the experiments made    
indicate that cooking makes some        
difference with the rate of digestion1  

but very little with its thoroughness4  
,so far as the rapidity of digestion is 
concerned1 there is very little         
difference between raw eggs and slightly
 cooked eggs2 but hard-cooked eggs1     
although they may be digested as        
completely as soft-cooked ones1 require 
longer time for the accomplishment of   
the process4 ,this is due to the fact   
that the whites of hard-cooked eggs are 
so firm in texture that1 unless they are
 finely chopped or thoroughly           
masticated1 the digestive juices are not
 able to act on them quickly4 ,as a     
result1 portions of them may escape     
digestion or remain in the digestive    
tract for some time and decompose4 ,for 
this reason1 hard-cooked eggs are       
usually excluded from the diet of       
children and invalids1 and even healthy 
adults should be careful to masticate   
them thoroughly4   ,,selection ,,of     
,,eggs  #ab4 ,on first thought it would 
seem as if there is very little to guide
 the housewife in the selection of eggs1

 it being extremely difficult to tell   
from their external appearance whether  
or not they are fresh or stale4 ,as a   
rule1 she must trust largely to the     
honesty of the person from whom she buys
 eggs4 ,still she need not depend       
entirely on the dealer's word1 for1 at  
least to a certain extent1 there are    
ways in which she may judge the quality 
of eggs4 ,because of the great value of 
eggs as a food and for cooking purposes1
 it is important that the housewife make
 use of all available information on    
this matter and1 in addition1 become    
familiar with the trade practices in the
 egg industry4  #ac4 ,,marketing ,,of   
,,eggs4--,as is generally known1 hens   
lay a large number of eggs in the spring
 of the year1 but they do not lay       
readily in the cold winter months2 and  
not alone are the greatest quantities of
 eggs produced in ,april and ,may1 but  
those laid at this time are of the best 
quality4 ,because of this condition and 
in order that the demand during the time

 of scarcity may be supplied1 it is     
necessary that a considerable number of 
eggs be preserved when they are         
comparatively cheap and abundant4 ,also1
 in the preserving of eggs for future   
use1 it is of the greatest importance   
that they be kept in the best possible  
condition and manner1 so that when they 
are used1 months after they are laid1   
they may be as good as it is possible to
 have them4  ,the advance made in       
storage and transportation methods in   
recent years has done much toward making
 the egg supply uniform all the year    
around4 ,not long ago1 because of       
inadequate means of storage and         
shipping1 eggs were sold only a short   
distance from the place where they were 
produced4 ,however1 with the coming of  
cold storage and improved methods of    
shipping1 eggs have been changed from a 
perishable and more or less seasonable  
food to a staple one4 ,now it is        
possible to collect them in large       
quantities1 to keep them for a          

considerable time before selling them1  
and to ship them long distances4 ,to    
safeguard the public1 though1           
authorities have set a time limit for   
the storage of eggs1 the legal time they
 may be kept being #h months4 ,by this  
is meant that eggs placed in the        
warehouse in ,may must be released or   
sold in ,december2 whereas1 those stored
 in ,june must be released no later than
 ,january4  #ad4 ,eggs that have been   
kept too long in storage are            
characterized by a musty odor and       
flavor1 the breaking of the yolk and its
 mixing with the white1 and a watery    
condition of the white4 ,such eggs1 of  
course1 cannot be sold legally4 ,those  
which may be placed on the market are   
graded according to their freshness1    
cleanliness1 size1 cracks1 and color4   
,with the exception of their freshness1 
these points can be readily told from   
the appearance of the eggs2 but1 in     
order to determine whether an egg is    
fresh or not1 it is generally put       

through a process known as candling1 by 
which the interior condition of the egg 
can be ascertained4  ,in the grading of 
eggs1 all those of the best size1 color1
 and condition are sold under a         
particular trade name and bring a high  
or a low price1 according to the        
grading4 ,others that are not so perfect
 are put in another grade and sell for  
prices that vary according to the       
demand4 ,eggs1 of course1 differ in     
appearance and in many cases they are   
sorted in order to satisfy the demand4  
,for instance1 in some localities1 eggs 
having a brown shell sell for the       
highest price1 while in other places1   
eggs having a white shell are in the    
greatest demand and bring the highest   
price4 ,unsorted eggs are not held in   
much favor and do not bring so good a   
price as those which are all one color4 
,many persons have an idea that the     
color of the shell of an egg bears some 
relation to its nutritive value and     
flavor4 ,however1 authorities on foods  

agree that1 other things being alike1   
the edible portion of white-shelled eggs
 has essentially the same composition   
and nutritive value as that of          
dark-shelled eggs4  #ae4 ,,quality ,,of 
,,eggs4--,the natural quality of eggs   
depends largely on the food of the hens 
and their conditions of living4 ,because
 of this fact1 the selection1 breeding1 
and care of fowls have developed into a 
science1 particularly since the         
production of eggs has grown into an    
industry4 ,when the quality itself is to
 be determined1 all the characteristics 
of eggs must be taken into              
consideration2 still there is one       
particular point on which the quality of
 eggs depends1 and that is their        
freshness4 ,various agencies1 however1  
are constantly at work to render this   
quality inferior4 ,chief among these are
 the molds and bacteria that pass       
through the porous shells of eggs that  
have been improperly cared for or have  
become contaminated by being allowed to 

remain in unclean surroundings4 ,such   
bacteria are responsible for the        
unpleasant flavors that are found in bad
 eggs4 ,because of their harmful effect1
 every effort should be made to prevent 
the entrance of the germs that cause    
decay1 and1 as has been stated1 the best
 way in which to accomplish this is to  
protect the shell4 ,if it is found that 
bacteria have entered1 the eggs will    
become unfit for use quickly unless     
their growth is prevented4 ,this may be 
done by storing the eggs at a           
temperature that will keep the bacteria 
dormant1 or inert4  #af4 ,if the eggs   
are kept under the proper conditions1   
they will not actually spoil for a long 
time2 but it is seldom that they are not
 more or less affected by storage of any
 kind that covers a period of several   
months4 ,one change that can always be  
looked for in such eggs is in the air   
space at the broad end4 ,when an egg is 
first laid1 this air space is small1 but
 since the water contained in the egg   

slowly evaporates through the porous    
shell it increases in size as the egg   
grows staler4 ,for this reason1 the     
freshness of an egg can often be        
determined by the size of this air      
space4  ,in addition1 the purposes for  
which eggs are used are somewhat        
affected by their storage4 ,a stale egg1
 although it may not be actually spoiled
 to the extent that it cannot be used as
 food1 will not produce such good       
results in a cooking process as a fresh 
egg1 especially if it is used for       
leavening4 ,in fact1 it is impossible to
 produce the desired results with eggs  
that have undergone a certain amount of 
change1 even though their odor and their
 flavor do not indicate that they are   
spoiled4  #ag4 ,,judging ,,the ,,quality
 ,,of ,,eggs ,,in ,,the                 
,,market4--,while1 as has been          
mentioned1 the housewife must depend    
considerably on the dealer's word as to 
the freshness of the eggs she purchases1
 it will be well for her to be familiar 

with the trade names of eggs and their  
meaning4 ,the names used differ1 of     
course1 in various localities1 but all  
large distributors grade and name eggs  
in much the same way4 ,in deciding on   
the grade to which eggs belong1 a       
certain number of points are given for  
color1 size1 freshness1 and appearance1 
and the sum total of these points       
determines the grade1 a special name    
being given for each grade4 ,for        
instance1 eggs that can be graded #ij   
are called extra fancy2 those which     
receive a grade of #hj1 fancy2 those    
which are graded #gj1 strictly fresh2   
and those which can be graded only #fj1 
cooking eggs4 ,when eggs are put on the 
market under such names1 it can be      
expected that the quality will          
correspond to the grade and the price   
will vary with the grade4 ,therefore1   
the trade name and the price are two of 
the principal ways in which the quality 
of eggs in the market may be judged4    
#ah4 ,another way of judging the quality

 of eggs consists in observing the      
condition of the surface of the shell4  
,when eggs are freshly laid1 the shell  
is covered with a substance1 called     
bloom1 that gives it a feeling much like
 that of a thin lime coating deposited  
in a pan after water boils4 ,this       
coating disappears gradually as the egg 
is exposed to the air1 but as long as it
 remains1 the egg may be considered as  
fresh and germ-proof4 ,while this way of
 determining freshness is probably the  
quickest1 it is possible that the       
quality of some eggs from which the     
bloom has recently disappeared has not  
been injured4  #ai4 ,when eggs are      
selected in the market1 certain points  
in their appearance should also be      
noted4 ,if eggs of the best quality are 
desired1 medium-sized ones that are     
uniform in size and color should be     
selected4 ,with regard to shape1 they   
should have a comparatively long oval   
shell1 one end of which is blunt and the
 other1 a sharp curve4  ,illustration3  

,,fig4 #b3 ,internal structure of egg4  
,illustration3 ,,fig4 #c3 ,,fresh1 #c   
,,weeks1 #c ,,months1 ,,older4  #bj4    
,,judging ,,the ,,quality ,,of ,,eggs   
,,in ,,the ,,home4--,after eggs have    
been received in the home1 several      
simple tests for determining their      
freshness can be applied in addition to 
the ones already mentioned4 ,a rather   
indefinite test1 but one that is        
sometimes applied to determine the      
freshness of an egg1 is to shake it4    
,however1 to be able to carry out this  
test successfully1 it is well to        
understand the interior structure of an 
egg4 ,fig4 #b illustrates this clearly4 
,at a is shown the air space previously 
mentioned2 at b1 the spiral cords that  
run from the yolk to each end of the egg
 and hold the yolk in place2 at c1 the  
yolk2 and at d1 the white4 ,when the    
water inside the shell evaporates1 the  
yolk and white shrink so much that they 
can be felt moving from side to side    
when the egg is shaken4 ,the staler the 

egg1 the more pronounced does the       
movement become4 ,this method should be 
applied only immediately before the egg 
is to be used1 as the thin membrane     
between the yolk and the white and the  
spiral cords that hold up the yolk are  
liable to be disturbed by the shaking4  
,if they are broken1 the yolk will      
settle and finally adhere to the shell  
in case the egg is stored for any length
 of time after that4  ,illustration3    
,,fig4 #d3 ,testing the egg4            
,illustration3 ,,fig4 #e3 four eggs4    
#ba4 ,if nothing has been done to       
preserve eggs1 the simple test for      
freshness illustrated in ,fig4 #c1 which
 consists in placing the eggs in a glass
 containing water1 will be found        
effective4 ,a perfectly fresh egg will  
sink when it is put into the water1 but 
if the egg is #c weeks old the broad end
 will rise slightly from the bottom of  
the glass4 ,an egg that is #c months old
 will sink into water until only a      
slight portion of the shell remains     

exposed2 whereas1 if the egg is older or
 stale1 it will rise in the water until 
nearly half of it is exposed4  #bb4 ,the
 test known as candling1 which is       
usually applied to eggs before they are 
put on the market1 can also be practiced
 by the housewife in the home4 ,this    
method of determining the freshness of  
eggs consists in placing a piece of     
cardboard containing a hole a little    
smaller than an egg between the eye and 
a light1 which may be from a lamp1 a gas
 jet1 or an electric light1 and holding 
the egg in front of the light in the    
manner shown in ,fig4 #d4 ,the rays of  
light passing through the egg show the  
condition of the egg1 the size of its   
air space1 and the growth of mold or the
 spoiling of the egg by any ordinary    
means4  ,illustration3 ,,fig4 #f 7a7 7b7
  ,in ,fig4 #e is shown how an egg at   
various stages of freshness appears when
 candled4 ,when an egg is fresh1 it will
 appear as in 7a72 that is1 the yolk    
will be barely distinguishable from the 

white except as a slightly darker area  
in the center of the egg1 and the entire
 egg will appear clear and bright and   
free from spots4 ,in an egg that is a   
little older1 candling will reveal a    
slightly darker yolk1 a cloudy white1   
and a larger air space1 as in 7b74 ,in a
 watery egg1 or one that is beginning to
 spoil1 various dark spots and blotches 
usually develop1 as view 7c7 indicates4 
,when an egg is rotten1 the contents of 
the shell will look dark in candling and
 the yolk will appear to be mixed with  
the white1 as in 7d74  #bc4 ,if the     
housewife does not wish to resort to    
candling1 she may determine the         
condition of an egg by breaking it into 
a saucer and examining it carefully4 ,if
 the egg is newly laid1 no odor will be 
detected and the white will be clear1   
elastic1 and rather thick2 also1 where  
it joins the yolk it will be almost     
solid4 ,the yolk of such an egg will    
have an even yellow color1 without      
lighter or darker spots and1 as shown in

 ,fig4 #f 7a71 will stand up well from  
the surface of the white4 ,sometimes a  
small spot of blood may be detected on  
the yolk of a perfectly fresh egg1 but1 
while this is not pleasant to look at1  
it does not affect the quality of the   
egg4 ,when an egg that is not real fresh
 is broken into a saucer1 the yolk will 
lie flat1 as in 7b74 ,in an egg that is 
quite stale1 the membrane surrounding   
the yolk is easily destroyed1 so that   
even when such an egg is broken         
carefully the yolk and the white are    
likely to run together4         99      
99       99       99       99           
,,preservation ,,of ,,eggs  ,,causes    
,,and ,,prevention ,,of ,,deterioration 
#bd4 ,as has been implied in the        
discussion given thus far1 eggs will    
deteriorate or spoil in a comparatively 
short time unless something is done to  
preserve them4 ,in view of the eggs she 
keeps on hand at home1 as well as those 
she buys1 the causes of spoiling and the
 ways in which to prevent spoiling are  

matters with which the housewife should 
be familiar1 particularly if she would  
secure for her family eggs of the best  
quality at prices that are not beyond   
her means4 ,the spoiling of eggs is due 
to decomposition1 which is caused by    
molds or bacteria that result from      
accidental causes1 and1 in fertile eggs1
 to the germination and development of  
the chick1 which is a natural process4  
,the loss of quality resulting from     
molds and bacteria in the egg is brought
 about by their growth and by the       
formation of chemical compounds1 which  
give spoiled eggs their peculiar        
appearance1 taste1 and odor4 ,some of   
these molds are not injurious to health1
 while others may give rise to more or  
less serious illness4  #be4 ,various    
methods have been devised whereby their 
rapid deterioration may be prevented1   
and a knowledge of these is important to
 those who have occasion to purchase    
eggs or to keep them over from the      
season of plenty to the season of       

scarcity4 ,the method followed to       
prevent losses due to the development of
 the embryo consists in the production  
of infertile eggs--that is1 eggs that   
are non-productive4 ,this is a point    
that is as well worth remembering in the
 home production of eggs as it is in    
professional poultry raising4 ,the      
method employed to prevent the infection
 of eggs by molds and bacteria is to    
keep them clean and dry from the time   
they are laid until they are finally    
used4  #bf4 ,while the preservation of  
eggs is carried on to a greater extent  
at present than formerly1 the idea is   
neither new nor original2 indeed1 it has
 been practiced for many years by the   
people of some foreign countries4 ,for  
instance1 in some sections of ,china1   
duck eggs are preserved by covering them
 with a layer of mud1 and such eggs are 
often kept for a year or more before    
they are eaten4 ,however1 eggs stored in
 this way decompose and their odor and  
flavor disappear before they are used1  

so that they must usually be hard boiled
 before they can be eaten4 ,egg         
preservation such as is practiced in the
 ,united ,states is the opposite of this
 and attempts to prevent not only       
ripening processes and putrefactive     
changes but any bacterial or other      
changes that lessen the original        
quality4 ,it will be well to note1      
however1 that eggs preserved for any    
length of time deteriorate to some      
extent and cannot be expected to be     
equally as good as fresh eggs4          
,,commercial ,,preservation ,,of ,,eggs 
#bg4 ,the usual market method of        
preserving eggs is by cold storage1 an  
industry that has developed to vast     
proportions in recent years4 ,the       
success of this method depends on the   
fact that germs causing decomposition   
will not live in a low temperature4     
,while the plan of storing eggs is      
responsible for their high price at     
certain times1 it is also a means of    
supplying eggs to many persons who would

 otherwise not be able to obtain them4  
,the greatest point in favor of this    
plan1 however1 is that it makes possible
 the marketing of quantities of eggs    
during the winter season of scarcity at 
a price that1 although somewhat high at 
times1 is much more moderate than it    
would be if it were not possible to     
store eggs in large quantities4  #bh4   
,in order that advantage may be taken of
 favorable climatic conditions1 eggs are
 commonly purchased for storage as early
 in the year as they are abundant4 ,they
 are selected with great care1 only     
those which are clean1 sound1 and fresh 
being used4 ,these eggs are packed in   
clean cases1 and then placed in         
warehouses where they are kept at a     
temperature just above freezing1 or one 
that ranges from #cb to #dj degrees     
,fahrenheit4 ,in such storage1          
precaution is usually taken to prevent  
the eggs from freezing1 for while       
freezing does not necessarily injure    
them for immediate use it breaks the    

shell because of the contraction that   
occurs4 ,while the eggs are in storage1 
they are also protected as far as       
possible from air circulation1 as this  
increases evaporation and causes the    
contents of eggs to shrink4 ,to prevent 
the yolks from settling to one side1 and
 finally adhering to the shell1 the eggs
 are turned frequently4 ,the usual      
limits of storage are from #f to #i     
months1 but eggs are not generally      
allowed to remain in storage more than  
#h months4 ,when taken out at the end of
 that time1 it will be found that they  
have deteriorated very little1 and while
 they cannot compete with the better    
grades of fresh eggs1 they are as       
desirable as most of the eggs that can  
be purchased in the early fall when eggs
 are not plentiful4  #bi4 ,sometimes    
eggs are removed from the shells1 stored
 for commercial use in containers of    
about #ej pounds each1 and kept at the  
freezing point until they are to be     
used4 ,eggs in this form1 which may be  

bought with the yolks and whites either 
mixed or separate1 find a ready market  
in bakeries and restaurants1 where large
 quantities of eggs are continually     
used4 ,such eggs remain good for any    
length of time while they are kept      
frozen1 but they must be used           
immediately after they are removed from 
storage4  #cj4 ,it is not always        
necessary to keep eggs at a cold        
temperature in order to preserve them1  
for a method that has proved very       
satisfactory is to reduce them to the   
form of powder by drying them4 ,in this 
form1 the bulk is greatly reduced1 #a   
pound of the dry material representing  
#cj to #dj eggs1 and in order to prepare
 them for use in cooking they must be   
mixed with water4 ,,powdered ,,eggs1 or 
desiccated eggs1 as they are usually    
called1 can be kept for an indefinite   
length of time without special care in  
storage1 when they are wholesome and    
carefully handled4 ,tests that have been
 made show that eggs of this kind give  

fairly good results when used in        
cookery1 but they are used principally  
by bakers1 for they can be obtained more
 cheaply than fresh eggs1 especially    
when it is difficult to secure eggs in  
other forms4   ,,home ,,preservation    
,,of ,,eggs  #ca4 ,the housewife who    
desires to run her household on an      
economical basis will not depend        
entirely on eggs that are commercially  
stored1 but will take advantage of one  
of the many methods by which eggs may be
 successfully kept in the home4 ,by     
being prudent in this matter1 she will  
be prepared to supply her family with   
this commodity at times when the market 
price is high4  ,as many as twenty      
household methods have been tried out   
for the preserving of eggs1 but each one
 is based on the theory that decay is   
hindered when the shell is covered with 
some substance that renders it air-tight
 and prevents evaporation or the        
entrance of bacteria and mold4 ,among   
the methods that have met with the most 

success are burying eggs in oats1 bran1 
or salt2 rubbing them with fat2 dipping 
them in melted paraffin2 covering them  
with varnish or shellac2 and putting    
them down in lime water or in a solution
 of water glass4  ,no matter which of   
these methods is adopted1 however1 it   
will be well to note that only eggs laid
 in ,april1 ,may1 or ,june should be    
used for storage purposes1 as these are 
the best ones laid during the year2     
also1 that the eggs should always be    
packed with the small end down1 because 
the yolk will not settle toward the     
small end so readily as toward the large
 end or the side4  #cb4 ,of these       
various ways of preserving eggs in the  
home1 probably the oldest method is that
 of packing the eggs in oats1 bran1 or  
salt4 ,this method is fairly effective1 
but the eggs preserved by it do not keep
 so long as eggs preserved by other     
methods1 nor is their quality so good4  
,preserving eggs by completely covering 
the shells with fat1 vaseline1 paraffin1

 varnish1 or other substance that will  
exclude the air but not impart flavor to
 the eggs1 proves a more satisfactory   
method so far as the eggs are concerned1
 but it requires more time and handling4
 ,to assist in their preservation1 eggs 
are sometimes immersed in boiling water 
for #ab to #ae seconds4 ,this process1  
which causes the white to harden        
slightly just inside of the shell1 keeps
 the eggs fairly well1 but it is rather 
difficult to accomplish1 as the least   
overcooking renders the egg unfit for   
use as a raw egg4  ,as a result of many 
trials1 it has been found that putting  
eggs down in the various solutions that 
are used for this purpose is the most   
effective way of preserving them under  
home conditions1 provided1 of course1   
the solutions in which the eggs are     
immersed do not flavor the eggs4        
,therefore1 to assist the housewife1    
detailed directions for using lime water
 and water glass for this purpose are   
here given4  #cc4 ,,preservation ,,with 

,,limewater4--,to prepare limewater for 
the preservation of eggs1 dissolve #a   
pound or #a pint of salt and #a quart of
 finely slaked lime in #c gallons of    
water1 stir the solution at frequent    
intervals for a day or two1 and then    
allow the liquid to settle4 ,place the  
eggs in tall stone crocks or kegs with  
their pointed ends turned down1 filling 
the receptacles to within a few inches  
of the top4 ,pour the clear limewater   
over the eggs so arranged1 allowing it  
to rise an inch or two above the top    
layer4 ,then stand the vessel in a cool 
place where the temperature will not    
exceed #ej degrees ,fahrenheit4 ,eggs so
 treated will keep for at least #f or #h
 months4 ,the only objection to this    
plan is that the eggs preserved by it   
sometimes acquire a slight lime taste4  
#cd4 ,,preservation ,,with ,,water      
,,glass4--,putting eggs down in a       
solution of water glass is without doubt
 the most satisfactory method of storing
 them in the home4 ,so effective does   

this method prove that the housewife who
 has a convenient and proper storage    
room should not fail to take advantage  
of this way of laying up a supply of    
eggs4  ,the commercial form of water    
glass is usually a mixture of potassium 
and sodium silicate1 which1 besides     
being cheaper than that which is        
chemically pure1 is the kind that is    
preferred for the purpose of preserving 
eggs4 ,a good quality of it either in a 
sirup-like solution or in the form of a 
powder retails in drug or grocery stores
 for about #aj cents a pound4 ,to make a
 solution of the desired strength to    
preserve eggs satisfactorily1 dissolve  
#a part of water glass in #g parts of   
warm water that has first been boiled to
 drive off bacteria1 mold1 spores1 etc4 
,one quart of water glass will make     
sufficient solution to cover about #ab  
dozen eggs4 ,with the solution          
thoroughly mixed1 it is ready to pour   
over the eggs4  ,in selecting eggs for  
the purpose of storing1 be careful to   

choose only those which are clean1      
fresh1 and perfectly sound1 and1 if     
possible1 infertile4 ,it is advisable   
not to wash them before they are put    
into the preservative1 for they will    
keep better if their bloom is not       
removed4 ,place the eggs in receptacles 
in the manner explained for preserving  
eggs in limewater1 and over them pour   
the water-glass solution until they are 
all covered4 ,if the eggs so prepared   
are stored in a cool place1 they will   
keep as long as those preserved in      
limewater2 besides1 there will be no    
danger of their acquiring any foreign   
flavor4         99       99       99    
99       99  ,,cooking ,,of ,,eggs      
,,preliminary ,,preparation  #ce4 ,the  
successful preparation of eggs for their
 use as a food demands that certain     
points must be observed by the          
housewife4 ,for instance1 she must see  
that the eggs she uses are in the right 
condition2 that the shells are properly 
broken for the most convenient removal  

of the egg2 that the parts of the egg   
are separated in the right way in case  
the whites and the yolks are to be used 
separately2 and that the eggs receive   
the right treatment for the purpose for 
which they are to be used4 ,attention to
 all these points not only will insure  
the most satisfactory results1 but will 
enable the housewife to supply her      
family with food that is extremely      
wholesome and nutritious4               
,illustration3 ,,fig4 #g  #cf4 ,exterior
 ,condition of ,eggs4--,as has been     
explained1 clean eggs are the most      
desirable1 but it is not advisable to   
wash eggs that are to be kept for even a
 short time1 as washing them removes the
 natural coating that helps to prevent  
the entrance of bacteria4 ,however1 as  
it is necessary that the shells be      
perfectly clean before they are broken  
or before the eggs are cooked1 the eggs 
may be washed or wiped with a damp cloth
 immediately before such processes4     
#cg4 ,,breaking ,,of ,,eggs4--,in       

cookery1 it is usually desirable to     
break an egg shell so that the yolk will
 not run into the white2 that is1 so    
that these can be kept separate4 ,while 
there are several methods of doing this1
 the housewife should adopt the one that
 is most convenient for her4 ,a quick   
method that is often employed consists  
in striking the shell on the edge of the
 pan or the bowl into which the contents
 are to be put4 ,a preferable method1   
however1 is illustrated in ,fig4 #g4 ,it
 consists in striking one side of the   
shell1 midway between the ends1 a sharp 
blow with the edge of a knife4 ,the     
advantage of this method will be evident
 after a trial or two1 for it will be   
found that the depth of the cut made by 
the knife can be so gauged that there   
will be little danger of breaking the   
yolk4 ,besides1 fragments of the shell  
are not likely to fall into the bowl or 
the pan with the contents of the egg4   
,illustration3 ,,fig4 #h  #ch4          
,,separating ,,of ,,eggs4--,frequently  

recipes require that the yolks and      
whites of eggs be beaten separately     
before being added to the other         
ingredients4 ,when this is the case1    
care must be exercised in taking the egg
 from the shell4 ,the method by which   
this is most easily accomplished is     
illustrated in ,fig4 #h4 ,as will be    
observed1 the shell is first broken as  
nearly as possible into halves and then1
 while the egg is poured from #a_/b of  
the shell into the other1 the white is  
dropped into a dish and the yolk is     
retained in the shell4 ,during this     
process1 the yolk should remain intact  
in its delicate membrane1 for if it     
becomes mixed with the white the        
lightness of the white will be injured4 
,to separate the yolk from the white is 
not difficult when eggs are fresh1 but  
as they become stale the membrane       
surrounding the yolk grows weak and     
breaks easily4 ,if the yolk breaks and  
any of it falls into the white1 it must 
be completely removed before the white  

is beaten4  #ci4 ,,beating ,,of         
,,eggs4--,sometimes eggs are cooked in  
the shell and other times they are used 
alone just as they are removed from the 
shell1 as in the frying and poaching    
processes2 however1 when they are to be 
combined with other ingredients1 they   
are usually beaten4 ,eggs are beaten for
 the purpose of mixing the yolk and the 
white or of incorporating air to act as 
a leavening agent when the eggs are     
heated in the cooking process4 ,various 
utensils1 such as a fork1 an egg whip1  
or an egg beater1 may be employed for   
beating eggs1 the one to select         
depending on the use to which the eggs  
are to be put4 ,the rotary1 or ,dover1  
egg beater1 previously described as a   
labor-saving device and illustrated in  
,fig4 #i 7a71 should be used to beat    
either whole eggs or the yolks of eggs  
when they are to be used in custards1   
mayonnaise1 cakes1 puddings1 etc41 as it
 will beat them sufficiently light for  
such purposes4 ,however1 for the beating

 of egg whites1 use should be made of a 
fork or of an egg whip similar to that  
shown in 7b71 because the whites must be
 lifted instead of stirred for the      
incorporation of air1 and it is only    
with a utensil of this kind that this   
can be accomplished4 ,then1 too1 more   
air can be incorporated into the whites 
and the volume of the egg thereby       
increased by means of a fork or an egg  
whip than by an egg beater4 ,an         
important point to remember in this     
connection is that eggs can be beaten   
more successfully when they are cold and
 have had a pinch of salt added to them4
  ,illustration3 ,,fig4 #i              
,illustration3 ,,fig4 #aj  #dj4 ,in the 
beating of eggs1 it should be remembered
 that for some purposes1 as in making   
some kinds of sponge cake1 they are     
beaten until nearly frothy1 as shown in 
,fig4 #aj1 when they do not stand up nor
 cling to the whip2 whereas1 for other  
purposes1 as in making meringue1 they   
are beaten until they are stiff enough  

to stand up well and to adhere to the   
whip1 as ,fig4 #aa shows4 ,when egg     
whites are to be beaten stiff1 care     
should be taken not to continue the     
beating too long4 ,if this is done1 they
 will become dry and will break up into 
small pieces1 a condition that will mean
 a loss of some of the air that has been
 incorporated4 ,it is well also to      
observe that egg whites should always be
 beaten in the same direction and that  
the same motion should be continued     
throughout the beating1 for a change of 
direction or motion always causes a loss
 of air4 ,a final precaution to take is 
never to allow egg whites to stand after
 they are beaten4 ,if this is done1 the 
leavening power of the eggs is reduced1 
because the air soon escapes from beaten
 eggs and leaves underneath them a clear
 liquid that can never be beaten up4    
,for instance1 eggs that are to be used 
for boiled icing should not be beaten   
until the sirup has finished boiling4   
,however1 eggs that have been separated 

but not beaten may stand for a couple of
 hours1 provided they are covered and   
kept in a cool place4  ,illustration3   
,,fig4 #aa   ,,points ,,to ,,observe    
,,in ,,cooking ,,eggs  #da4 ,as has been
 previously stated1 the substance in    
eggs that requires special care in the  
cooking process is the protein1 which   
occurs in this food in the form of      
albumen4 ,because of this1 certain      
points concerning the treatment that the
 albumen requires should be kept in     
mind4 ,in a raw egg1 the albumen occurs 
in a semiliquid form1 but it coagulates 
at a lower temperature than does the    
yolk1 which contains a high percentage  
of fat4 ,after coagulation1 the         
consistency of the two parts is very    
different4 ,the white is elastic and    
more or less tough1 while the yolk1 upon
 being thoroughly cooked1 becomes       
powdery1 or mealy1 and breaks up into   
minute particles4 ,the egg white begins 
to coagulate at #acd degrees            
,fahrenheit1 and it becomes white and   

jellylike at #afj degrees4 ,bringing an 
egg to such a temperature produces a    
more desirable result than cooking it at
 a high temperature--boiling point1 for 
instance--because the albumen1 instead  
of becoming tough1 as it does at a high 
temperature1 acquires a soft1 tender    
consistency that exists throughout the  
entire egg4 ,an egg cooked in this way  
is more digestible and appetizing than  
one that is boiled until it becomes hard
 and tough4  #db4 ,the low temperature  
at which eggs will cook in the shell    
applies also to eggs when they are      
combined with other foods4 ,sometimes1  
however1 a mixture in which eggs are one
 of the ingredients must be cooked at a 
high temperature because the materials  
mixed with them require it4 ,this       
difficulty can be overcome when eggs are
 combined with starchy foods1 such as   
corn starch1 rice1 and tapioca1 that    
require long cooking4 ,in such a case1  
all the ingredients except the eggs may 
be cooked the length of time they       

require1 after which the eggs may be    
added so that they will cook just long  
enough to become coagulated4 ,longer    
cooking is liable to spoil the texture4 
,often the starchy mixture retains      
sufficient heat to set the eggs without 
further cooking after they are added4   
#dc4 ,a very nutritious way in which to 
prepare eggs when they are to be used   
for a dessert is to combine them with   
milk to form a custard1 which1 after    
being sweetened and flavored1 is baked4 
,the proportion that has been accepted  
as ideal to produce a dessert of the    
right thickness is one egg to each      
cupful of milk2 however1 an entire egg  
is not always required1 as one yolk is  
often sufficient to thicken #a cupful of
 milk4 ,care should be taken in the     
cooking of such custards1 for if they   
are cooked too long or at too high a    
temperature they will curdle and whey2  
whereas1 a properly cooked custard--that
 is1 one cooked slowly at a low         
temperature and for the required length 

of time--will have a smooth1 jellylike  
consistency4 ,a slight variation in a   
dish of this kind is secured by reducing
 the number of eggs and thickening it   
with corn starch or some other starchy  
material4 ,while such a mixture is not a
 true custard1 it makes an excellent    
dessert4  #dd4 ,in the cooking of       
mixtures containing eggs1 no utensil    
proves quite so satisfactory as the     
double boiler1 which has already been   
explained and illustrated4 ,in fact1 it 
is almost impossible to cook an egg     
mixture directly over the flame on      
account of the difficulty encountered in
 preventing the eggs from curdling4 ,the
 low temperature at which cooking is    
possible in the double boiler makes it a
 comparatively simple matter to bring a 
mixture to the proper consistency       
without the formation of curds4 ,still1 
a certain amount of precaution must be  
taken even with a double boiler4 ,if the
 degree of heat that is reached in this 
utensil is applied too long1 the result 

will be no more satisfactory than when  
mixtures are exposed directly to the    
heat and cooked at a high temperature4  
,while every effort should be made to   
cook mixtures containing eggs1 such as  
custards or mayonnaise1 so as to prevent
 curds from forming1 occasionally they  
will form in spite of all that can be   
done4 ,however1 it is sometimes possible
 to remedy the matter by placing the    
vessel at once in cold water and beating
 the mixture rapidly with a ,dover egg  
beater until the curds disappear4 ,the  
cold water cools the mixture and        
prevents the formation of more curds1   
and the beating breaks up those which   
have already formed1 provided they are  
not too hard4  #de4 ,in addition to the 
uses already mentioned1 eggs have       
numerous other uses in cooking with     
which the housewife should be familiar4 
,for instance1 slightly beaten egg is   
used to a great extent to make crumbs or
 meal adhere to the surface of          
croquettes1 meat1 oysters1 etc4 that are

 to be sauted or fried in deep fat1 a   
coating of this kind preventing the food
 from becoming soaked with grease4 ,in  
addition1 egg is used to stick flour    
together for certain kinds of dough1    
such as noodles4 ,then1 again1 it is    
much used to puff up mixtures and       
produce a hollow space in them1 as in   
popovers and cream puffs4 ,while such   
mixtures do not require beating1 spongy 
mixtures1 such as omelets and sponge    
cakes1 do4 ,in these1 eggs are an       
important factor1 and they must be      
thoroughly beaten in order to           
incorporate the air in small bubbles and
 thus produce the desired texture4      
,,serving ,,of ,,eggs  #df4 ,the manner 
of serving eggs depends1 of course1 on  
the way in which they are cooked4 ,one  
point1 however1 that should never be    
overlooked1 so far as eggs that are to  
be served hot is concerned1 is that they
 should be served immediately upon being
 prepared1 so that they will not have an
 opportunity to become cool before being

 eaten4 ,this applies particularly to   
any spongy mixture1 such as puff omelet 
and souffle1 as these dishes shrink upon
 standing and become less appetizing in 
both appearance and texture4  ,several  
ways of serving soft-cooked eggs are in 
practice1 but probably the most         
satisfactory way is to serve them in egg
 cups4 ,in case cups are used1 they     
should be heated before being placed on 
the table1 as the heat that they retain 
helps to keep the eggs warm4 ,the eggs  
may be removed from the shell into the  
cup and eaten from the cup1 or the      
unbroken egg may be placed point        
downwards in the small end of the cup1 a
 small piece broken from the broad end  
of the shell1 and the egg then eaten    
from the shell through the opening made 
in it4 ,if egg cups are not available1  
the eggs may be removed from the shell  
and served in small dessert dishes1     
which also should be heated4  ,many egg 
dishes are made more attractive and     
appetizing by means of a garnish of some

 kind4 ,small strips or triangular      
pieces of toast1 sprays of parsley1     
celery leaves1 lettuce1 and strips of   
pimiento are very satisfactory for this 
purpose4 ,if no other garnish is        
desired1 just a sprinkling of paprika   
adds a touch of color4  #dg4 ,in        
connection with the serving of eggs it  
will be well to note that they have a   
tendency to adhere to china and to      
discolor silver4 ,therefore1 in the     
washing of china and the cleaning of    
silver that have been used in the       
serving of raw or slightly cooked eggs1 
much care should be exercised4 ,dishes  
in which eggs of this kind have been    
served should first be washed in cool   
water in order to remove all the egg1   
and then they should be thoroughly      
washed in hot water4 ,if the hot water  
is applied first1 the heat will cause   
the egg to coagulate and cling to the   
dishes4 ,silver that comes in contact   
with eggs tarnishes or becomes          
discolored through the action of the    

sulphur that is found in them1 just as  
it does when it is exposed to the air4  
,dark spots that appear on silver from  
this source may be removed by means of a
 good silver cleaner4   ,,egg ,,recipes 
#dh4 ,to enable the housewife to prepare
 many of the dishes already mentioned1  
as well as many other egg dishes1 a     
number of recipes are here given4 ,these
 recipes pertain to the cooking of eggs 
alone in various ways or to dishes in   
which eggs are the leading ingredient4  
,there are1 of course1 numerous other   
dishes in which eggs are required1 such 
as custards1 cakes1 mayonnaise1 etc41   
but these are omitted here1 as recipes  
for them are included in the lessons    
that pertain directly to them4 ,in the  
first few recipes1 the ingredients are  
omitted and merely directions given1 for
 the eggs themselves are practically the
 only thing required1 especially so far 
as the cooking is concerned4 ,however1  
in the majority of cases1 the           
ingredients are listed in the usual     

manner and explicit directions then     
given for carrying out the recipe4  #di4
 ,,soft-,,cooked1 ,,or ,,jellied1       
,,eggs4--,eggs that are cooked soft1 or 
jellied1 may be used for any meal in    
which plain eggs can be served4 ,when   
properly prepared1 they are both        
digestible and attractive1 and any      
person who is able to eat eggs at all   
can eat them in this form4  ,to prepare 
soft-cooked1 or jellied1 eggs1 first    
bring to the boiling point sufficient   
water to cover well the desired number  
of eggs1 which is usually #a pint of    
water to each egg4 ,then drop the eggs  
into the water carefully1 remove the pan
 from the fire1 place a cover on it1 and
 set it on the back of the stove1 where 
the water will not heat further nor cool
 too rapidly4 ,allow the eggs to remain 
in the water for #e minutes4  ,when eggs
 cooked in this manner are served1 they 
will be found to be the consistency of  
jelly all the way through4 ,this method 
of cooking is preferable to boiling them

 for #c1 #d1 or #e minutes1 because     
boiling cooks the white just inside the 
shell very hard1 while the yolk of the  
egg remains liquid4  #ej4 ,,poached     
,,eggs4--,eggs properly poached make a  
very attractive breakfast dish1 but the 
poaching should be well done in order to
 have the dish attractive and           
digestible4 ,the food value of a plain  
poached egg is1 of course1 identically  
the same as that of a soft-cooked1 a    
hard-cooked1 or a raw egg4 ,eggs are    
usually poached in a shallow pan1       
although egg poachers are to be had4    
,to poach eggs in a shallow pan1 pour   
into the pan sufficient water to cover  
the eggs that are to be cooked1 add a   
teaspoonful of salt or of vinegar for   
each pint of water1 and bring it to the 
boiling point4 ,remove the pan from the 
flame or reduce the heat so that the    
water will cease to boil4 ,break the    
eggs1 one at a time1 into a saucer and  
then slide them carefully into the      
water4 ,do not allow the water to boil  

after the eggs have been added1 as      
boiling toughens the egg white and in   
addition causes considerable loss by    
tearing it into shreds4 ,when the eggs  
are set1 remove them carefully from the 
water and season them with salt and     
pepper4 ,a convenient way to remove the 
eggs is to use a large spoon that has   
holes in the bowl for draining off the  
water4 ,the salt or vinegar is added to 
the water before cooking in order to    
solidify the albumen and keep it in a   
mass4  ,illustration3 ,fig4 #ab  ,an egg
 poacher contains a perforated section  
of metal just large enough to hold an   
egg4 ,in poaching eggs with such a      
utensil1 the perforated part is placed  
over a pan of boiling water2 then the   
egg is carefully slid into it1 and      
allowed to poach4 ,eggs prepared in this
 way are really cooked by steam and are 
found to be very satisfactory4  #ea4    
,,poached ,,eggs ,,on ,,toast4--,eggs   
poached according to the directions just
 given can be made both appetizing and  

attractive by serving them on toast1 as 
shown in ,fig4 #ab2 indeed1 the addition
 of toast to a poached egg adds a       
quantity of carbohydrate1 a food        
principle in which the egg is lacking4  
,if the toast is buttered1 fat is added1
 and such a dish1 together with fruit1  
makes a very excellent breakfast4 ,a    
slice of toast of medium size with the  
usual amount of butter and egg will have
 a food value of about #bbe calories4   
,in preparing poached eggs on toast1 the
 usual custom is to butter slices of    
freshly made toast1 moisten them with   
hot milk or cream1 and place on them    
freshly poached eggs4 ,the eggs are then
 seasoned with salt and pepper1 and1 if 
desired1 a little piece of butter may be
 dropped on each one4 ,to add to the    
attractiveness of such a dish1 the toast
 may be cut round with a cookie cutter  
or a square piece may be cut diagonally 
to make two triangular pieces4  #eb4    
,,hard-,,cooked ,,eggs4--,eggs that are 
cooked hard may be served hot or cold1  

or they may be used in numerous ways1   
as1 for example1 to garnish a dish to   
which the addition of protein is        
desirable or to supply a high-protein   
dish for some light meal4  ,to prepare  
hard-cooked eggs1 bring to the boiling  
point sufficient water to cover well the
 desired number of eggs1 about #a pint  
of water for each egg to be cooked      
usually being sufficient4 ,carefully    
drop the eggs into the water and place  
the pan on the back of the stove where  
the water will not boil1 but will stay  
hot4 ,allow the eggs to remain in the   
hot water for #de minutes2 then remove  
them1 and if they are desired hot1 serve
 them at once4 ,if they are not to be   
served hot1 pour cold water over them   
and allow them to cool before removing  
the shells in order to prevent the yolks
 from discoloring4  ,when prepared in   
this way1 eggs will be found to be      
tender and at the same time well cooked2
 whereas1 if they are cooked at the     
boiling point1 they are certain to be   

tough and leathery and consequently less
 digestible4  #ec4 ,,fried              
,,eggs4--,fried eggs are likely to be   
more or less indigestible1 because the  
hot fat coagulates the protein and makes
 it very hard4 ,the addition of fat1    
however1 increases the food value of the
 eggs to a certain extent4 ,to fry eggs1
 melt enough butter or other fat in a   
frying pan to cover its surface well4   
,break the eggs one at a time into a    
saucer and slip them into the hot fat4  
,season with salt and pepper4 ,fry until
 the white has become well solidified on
 the bottom1 and then either turn them  
over or put a few drops of water in the 
pan and cover it tight with a cover1 so 
that the steam will cook the top of the 
egg4 ,fry until the desired degree of   
hardness has been obtained1 and then    
serve4  #ed4 ,,scrambled ,,eggs4--,a    
pleasing variety from the usual methods 
of preparation is offered by means of   
scrambled eggs1 which are not difficult 
to make4 ,too long cooking1 however1    

should be guarded against1 for it will  
cause the protein in the eggs to become 
too hard and to separate from the liquid
 and will produce watery scrambled eggs4
 ,to be most satisfactory1 they should  
be taken from the pan just before they  
have finished cooking1 for the heat that
 they hold will complete it4 ,eggs      
prepared in this way1 according to the  
accompanying recipe1 may be served on   
toast or with ham and bacon4 ,if they   
are served with meat1 a smaller portion 
of meat should be given to a person than
 is ordinarily served4  ,,scrambled     
,,eggs 7,sufficient to ,serve ,six7  #f 
eggs #c_/d c4 milk #a_/b tsp4 salt #a_/h
 tsp4 pepper #b ,tb4 butter  ,beat the  
eggs slightly1 and to them add the milk 
and seasonings4 ,melt the butter in a   
frying pan and1 when the butter is hot1 
pour the egg mixture into it4 ,as the   
eggs begin to thicken1 stir them up from
 the bottom of the pan and continue to  
stir them until the entire mass has     
thickened slightly4 ,before the eggs are

 entirely cooked1 remove them from the  
pan4 ,bacon and ham fat may be used     
instead of butter1 and they are strongly
 recommended if they can be secured1 for
 they lend an excellent flavor to       
scrambled eggs4  #ee4 ,,scrambled ,,eggs
 ,,with ,,tomato4--,the addition of     
tomato to scrambled eggs lends an       
unusual flavor as well as a little      
variety to the dish4 ,the same          
conditions apply to the cooking of      
scrambled eggs with tomato as apply to  
plain scrambled eggs2 namely1 that too  
long cooking ruins them4 ,the onion     
included in the recipe here given may be
 omitted from the dish if it is not     
desirable4 ,the fat to be used may be in
 the form of butter1 although bacon or  
ham fat may be substituted to give an   
agreeable flavor4  ,,scrambled ,,eggs   
,,with ,,tomato 7,sufficient to ,serve  
,six7  #c ,tb4 fat #a slice onion #a c4 
stewed tomatoes #a_/b tsp4 salt #a_/h   
tsp4 pepper #f eggs  ,put the fat into a
 frying pan1 and when this grease is hot

 add the slice of onion and fry it until
 it is brown4 ,remove the onion from the
 fat1 and add the stewed tomatoes1 salt1
 and pepper4 ,then beat the eggs        
slightly and add them to the hot tomato4
 ,stir the mixture slowly from the      
bottom of the pan until it is slightly  
thickened4 ,remove from the pan and     
serve hot4  #ef4 ,,scrambled ,,eggs ,,on
 ,,toast4--,the addition of cheese to   
eggs1 as in the accompanying recipe1    
makes a dish that is very high in       
protein and usually pleasing in flavor4 
,so as not to overcook the eggs in this 
dish1 they should be cooked only        
slightly in the pan1 because they       
receive additional cooking when the dish
 is placed in the oven to melt the      
cheese4 ,browning the cheese slightly on
 top makes a very attractive dish1      
especially when garnished with parsley4 
,,scrambled ,,eggs ,,on ,,toast         
7,sufficient to ,serve ,six7  #f eggs   
#c_/d c4 milk #a_/b tsp4 salt #a_/h tsp4
 pepper #b ,tb4 fat #a_/b c4 grated     

cheese #f slices of toast  ,beat the    
eggs slightly1 and to them add the milk1
 salt1 and pepper4 ,melt the fat in a   
frying pan1 and when it is hot add the  
egg mixture4 ,stir the mixture as it    
cooks until it has thickened slightly2  
then pour it over the slices of toast   
placed in a shallow pan4 ,sprinkle the  
grated cheese over the top1 and place   
under a lighted broiler or in a very hot
 oven until the cheese melts4 ,remove to
 a platter garnish with parsley1 and    
serve4  #eg4 ,,scrambled ,,eggs ,,with  
,,ham4--,the accompanying recipe affords
 an excellent way in which to use up the
 little scraps of ham that may be cut   
from the bone when it is impossible to  
cut enough nice looking pieces to serve 
as a cold dish4 ,eggs prepared in this  
way will be found very tasty and will   
take the place of a meat dish for       
luncheon or supper4  ,,scrambled ,,eggs 
,,with ,,ham 7,sufficient to ,serve     
,six7  #f eggs #a c4 milk #a_/b tsp4    
salt #a_/h tsp4 pepper #a c4 chopped    

cooked ham #b ,tb4 fat  ,beat the eggs  
slightly1 and to them add the milk1     
salt1 pepper1 and ham4 ,melt the fat in 
a frying pan and scramble the mixture as
 directed in ,art4 #ed until it is      
slightly thickened4 ,remove from the    
stove and serve at once4 ,if desired1   
this dish may be served on toast4 ,other
 left-over meat1 such as roast beef or  
pork1 may be used in place of ham1 but  
such meats do not make so tasty a dish1 
the flavor of ham in such a combination 
being more desirable4  #eh4 ,,plain     
,,omelet4--,the simplest type of omelet1
 which is known as plain omelet1 does   
not differ materially from scrambled    
eggs1 except that the whole is collected
 in a mass in an omelet shape4 ,no      
difficulty will be experienced in making
 such an omelet if the directions in the
 recipe here given are followed         
explicitly4 ,to make this dish more     
attractive1 some food of a contrasting  
color1 such as jelly or tomatoes1 may be
 used for garnishing4  ,,plain ,,omelet 

7,sufficient to ,serve ,six7  #f eggs #f
 ,tb4 water #a_/b tsp4 salt #a_/h tsp4  
pepper #c ,tb4 fat  ,beat the eggs1 and 
to them add the water1 salt1 and pepper4
 ,heat the fat in an omelet pan or a    
small frying pan1 and when it is hot add
 the egg mixture4 ,when the egg on the  
bottom of the pan has thickened1 tip the
 pan and draw the thickened portion     
toward the handle with the end of a     
knife1 allowing the uncooked egg to run 
over the pan1 and when that has         
thickened on the bottom1 draw it up as  
before4 ,repeat until all of the egg has
 been cooked and an oblong-shaped omelet
 is formed4 ,place on a hot platter or  
plate1 garnish with parsley or jelly1   
and serve4  ,illustration3 ,,fig4 #ac   
#ei4 ,,puff ,,omelet4--,many housewives 
consider it to be a very difficult thing
 to make a puff omelet successfully2 but
 such need not be the case if fresh eggs
 are used and the usual amount of care  
is taken in its preparation4 ,the whites
 of the eggs must not be over-beaten1 as

 too much beating will cause the loss of
 air and will not permit the omelet to  
become sufficiently light4 ,another     
precaution is that the mixture should   
not be overcooked1 for the application  
of heat after it has been sufficiently  
cooked will cause it to shrink4 ,how a  
puff omelet made according to the recipe
 here given should look1 is shown in    
,fig4 #ac4 ,this is a very pleasing dish
 and never fails to appeal to those     
persons who are fond of eggs4  ,,puff   
,,omelet 7,sufficient to ,serve ,six7   
#b ,tb4 bread crumbs #d ,tb4 milk #d    
eggs #a_/b tsp4 salt #a_/h tsp4 pepper  
#c ,tb4 fat  ,soak the bread crumbs in  
the milk4 ,separate the yolks and whites
 of the eggs4 ,beat the egg yolks and   
add them to the crumbs and milk4 ,add   
the salt and pepper4 ,beat the egg      
whites until stiff and fold them        
carefully into the yolk mixture4 ,heat  
the fat in an omelet pan or a frying    
pan1 and when it is hot pour the mixture
 into it4 ,cook over a very slow fire1  

being careful not to burn the mixture1  
until a knife can be slipped under and  
the whole mixture raised4 ,by this time 
the top should be quite puffed up4      
,place the pan in a hot oven1 where the 
omelet should puff still more1 and cook 
until it is no longer raw4 ,with a      
knife1 score across through the center  
on a straight line with the handle4     
,then carefully fold the omelet double1 
roll it out on a hot platter or plate1  
as shown in ,fig4 #ad1 garnish with     
parsley1 and serve at once4 ,if an      
omelet of this kind stands for any      
length of time after it is served1 it   
will shrink and be much less appetizing4
  ,illustration3 ,,fig4 #ad  #fj4       
,,cheese ,,omelet4--,if an additional   
amount of protein in the form of casein 
is desired in an omelet1 the            
accompanying recipe for cheese omelet   
should be tried4 ,the addition of cheese
 makes this dish even a better meat     
substitute than either the plain or the 
puff omelet4 ,likewise1 the cheese adds 

flavor1 which may be increased if       
desired by the addition of more cheese  
than the recipe calls for4 ,although    
this recipe mentions butter1 fat other  
than butter may be used4  ,,cheese      
,,omelet 7,sufficient to ,serve ,six7   
#a_/b c4 grated cheese #b ,tb4 bread    
crumbs #d ,tb4 milk #d eggs #a_/b tsp4  
salt #a_/h tsp4 pepper #c ,tb4 butter   
,mix the grated cheese with the bread   
crumbs1 milk1 egg yolks1 salt1 and      
pepper4 ,beat the egg whites until they 
are stiff and fold them into the other  
ingredients4 ,to cook the omelet1       
proceed according to the directions     
given for making puff omelet in ,art4   
#ei4  #fa4 ,,tomato ,,omelet4--,the     
addition of tomatoes to an omelet makes 
an attractive dish as far as color is   
concerned1 and1 at the same time1 it    
gives variety by improving the flavor4  
,such an omelet is also less            
concentrated than a plain omelet1 for   
the tomatoes provide bulk and additional
 water is added4 ,while in a way these  

lower the food value of the dish1 the   
loss is more than made up by the        
qualities that are added4  ,,tomato     
,,omelet 7,sufficient to ,serve ,six7   
#f eggs #a_/b c4 milk #a_/b tsp4 salt   
#a_/h tsp4 pepper #c ,tb4 fat #b        
medium-sized ripe tomatoes  ,beat the   
eggs1 and to them add the milk1 salt1   
and pepper4 ,heat the fat in a pan large
 enough to make the egg mixture #a_/b   
inch deep when poured into it4 ,cook    
slowly until it is well done4 ,peel and 
cut the tomatoes into slices #a_/c inch 
thick4 ,place the sliced tomatoes on    
#a_/b of the omelet1 sprinkle them with 
salt and pepper1 score the omelet       
through the center1 and fold the other  
half over the tomatoes4 ,then slide the 
omelet on a hot platter1 garnish with   
lettuce or parsley1 and serve at once4  
#fb4 ,,variety ,,in ,,omelets4--,from   
the recipes given for omelets1 it will  
be noted that this dish may be made     
plain or may be varied by adding        
ingredients that provide flavoring or   

increase the nutritive value4 ,in       
addition to the suggestions that have   
been made in these recipes1 there is an 
almost endless number of ways in which  
omelets may be varied4 ,for instance1   
left-over bits of any kind of meat1 such
 as a roast1 a steak1 or chops1 from the
 day before or bits of bacon fried for a
 previous meal may be chopped fine and  
utilized for this purpose4 ,cheese cut  
fine or grated and mixed with the eggs  
helps to make a delicious omelet4 ,bread
 crumbs1 cracker crumbs1 rice1 riced    
potatoes1 or left-over cereal may be    
used1 as well as mushrooms1 chopped or  
whole1 and oysters raw or previously    
scalloped or fried and then chopped4    
,bits of fish1 such as left-over crab or
 lobster1 will do nicely for increasing 
variety4 ,often jelly1 jam1 and fruit or
 vegetables are folded inside after the 
omelet is cooked4  #fc4 ,,stuffed       
,,eggs4--,a highly seasoned cold dish   
that is delicious for picnics or cold   
lunches can be made by removing the     

yolks from hard-cooked eggs1 seasoning  
them1 and then stuffing them into the   
whites1 as is explained in the recipe   
here given4 ,eggs so prepared also make 
a desirable high-protein dish for summer
 weather when meat dishes fail to appeal
 to the appetite4 ,wafers or tiny       
bread-and-butter sandwiches served with 
stuffed eggs make them more attractive4 
,,stuffed ,,eggs 7,sufficient to ,serve 
,six7  #f hard-cooked eggs #a_/b tsp4   
salt #a_/h tsp4 pepper #a_/h tsp4       
paprika #a_/b tsp4 mustard #b ,tb4      
vinegar  ,cut the eggs in half1 either  
lengthwise or crosswise4 ,remove the    
yolks1 mash them1 add to them the salt1 
pepper1 paprika1 mustard1 and vinegar1  
and mix thoroughly4 ,fill the egg whites
 with the yolk mixture4 ,the eggs will  
be much more appetizing in appearance if
 the yolk is not packed smoothly back   
into the white but allowed to stand up  
roughly4 ,the plate on which the eggs   
are served should be nicely garnished   
with lettuce1 parsley1 or celery leaves4

  ,illustration3 ,,fig4 #ae  #fd4       
,,creamed ,,eggs4--,if a dish that will 
serve well for luncheon or a light      
supper is desired1 creamed eggs1 as     
illustrated in ,fig4 #ae1 will be found 
very satisfactory1 for the cream sauce  
that is served on them and the toast on 
which the eggs are placed add           
carbohydrate to an otherwise            
high-protein dish4 ,the eggs used in    
this dish must be hard-cooked in water1 
so as not to be indigestible4 ,paprika  
sprinkled over the top and parsley used 
as a garnish add colors that make the   
dish very attractive4  ,,creamed ,,eggs 
7,sufficient to ,serve ,six7  #a-a_/b c4
 milk #b ,tb4 fat #b ,tb4 flour #a_/b   
tsp4 salt #a_/h tsp4 paprika #f         
hard-cooked eggs #f slices of toast     
,heat the milk4 ,put the fat in a       
saucepan and heat it until it is light  
brown2 then add the flour1 salt1 and    
paprika to the melted fat and mix all   
thoroughly4 ,pour in the hot milk and   
stir the mixture constantly until the   

sauce has become smooth and thick4 ,cut 
the hard-cooked eggs into halves while  
they are hot1 and place two halves with 
the cut sides down on each piece of     
toast4 ,pour the white sauce over all1  
sprinkle with paprika1 and serve4       
,illustration3 ,,fig4 #af  #fe4 ,eggs a 
la ,goldenrod4--,closely resembling     
creamed eggs in composition and food    
value1 but differing from them somewhat 
in appearance1 are eggs a la goldenrod1 
which are illustrated in ,fig4 #af4     
,this is1 perhaps1 even a more          
attractive dish if it is nicely made    
than creamed eggs1 and many persons who 
do not like hard-cooked eggs find this  
dish agreeable and are able to digest   
it4  ,,eggs ,a ,,la ,,goldenrod         
7,sufficient to ,serve ,six7  #b c4 milk
 #b ,tb4 fat #b ,tb4 flour #a_/b tsp4   
salt #a_/h tsp4 pepper #d hard-cooked   
eggs #f slices of toast  ,heat the milk4
 ,brown the fat in a saucepan1 add the  
flour1 salt1 and pepper1 and mix well4  
,then add the hot milk and stir until   

the sauce thickens4 ,chop the whites of 
the hard-cooked eggs into small pieces1 
and mix them with the white sauce4      
,arrange the toast on a platter and pour
 the sauce over it4 ,put the hard-cooked
 egg yolks through a sieve or a ricer   
and sprinkle them on top of the white   
sauce4 ,serve hot4  #ff4 ,,scalloped    
,,eggs4--,a quantity of carbohydrate is 
added to eggs when they are scalloped1  
for the white sauce and the cracker     
crumbs that are used in this dish supply
 this food substance4 ,the cold meat    
that this dish requires and that should 
be well chopped into small pieces may be
 left-over from roasted1 stewed1 or even
 broiled meat4 ,as this provides an     
additional amount of protein1 the dish  
on the whole serves as an excellent     
substitute for meat with carbohydrate   
added4  ,,scalloped ,,eggs 7,sufficient 
to ,serve ,six7  #b c4 milk #b ,tb4 fat 
#a_/b tsp4 salt #a_/h tsp4 pepper #b    
,tb4 flour #a c4 cracker crumbs #d      
hard-cooked eggs #a c4 chopped cold meat

  ,heat the milk4 ,brown the fat in a   
saucepan1 add the salt1 pepper1 and     
flour1 and mix well4 ,to this add the   
hot milk4 ,cook until the sauce         
thickens1 stirring constantly4 ,grease a
 baking dish and place in it #a_/c      
cupful of the cracker crumbs4 ,over the 
crumbs arrange two of the eggs sliced   
thinly1 and on the top of the eggs put  
half of the meat4 ,repeat by adding a   
layer of #a_/c cupful of the crumbs1 the
 remaining eggs sliced1 and the         
remainder of the meat4 ,pour the white  
sauce over all and arrange the remaining
 #a_/c cupful of crumbs on top4 ,bake in
 a moderate oven for #a_/b hour4 ,serve 
hot from the baking dish4  #fg4         
,,individual ,,baking ,,dishes ,,for    
,,egg ,,recipes4--,although the         
directions given in the preceding recipe
 for scalloped eggs state that this     
recipe is baked in a baking dish1 it is 
not necessary that one large dish of    
this kind be used1 for1 if desired1     
individual baking dishes may be         

substituted4 ,in fact1 any recipe for   
which a large baking dish would         
ordinarily be used may be baked in the  
small dishes used for a single serving1 
and eggs prepared in this way are       
especially attractive4 ,such dishes are 
also used for the baking of custards or 
the molding of jelly and blanc mange4   
,since they prove very useful and find  
so much favor1 it is advisable for every
 housewife to add a few of them to her  
supply of utensils and to become        
familiar with the varieties that can be 
secured and the proper way to use them4 
,dishes of this kind may be purchased in
 both cheap and expensive varieties and 
in plain or fancy styles1 being made of 
white porcelain1 of glass1 or of the    
brown ware so much used for large baking
 dishes and casseroles and having a     
white glazing on the inside4  #fh4 ,when
 such dishes are used as a means of     
adding variety to the cooking and       
serving of eggs1 they should be placed  
in the oven in a shallow pan containing 

enough hot water to come nearly to the  
top of them4 ,the object of this plan is
 to keep the temperature uniform4 ,as   
long as the dishes are surrounded by    
water1 the food to be cooked will not   
attain a greater heat than #bab degrees 
,fahrenheit1 because the surrounding    
water cannot reach a higher temperature4
 ,food cooked in this way will be found 
to be baked much more evenly and to be  
of a better consistency than food that  
is subjected to the high temperature of 
the oven4 ,most of the recipes that     
follow1 while they can be baked in large
 baking dishes if desired and then      
served from the dish1 are designed      
particularly to be used in individual   
baking dishes4  #fi4 ,,baked ,,eggs ,,in
 ,,cream4--,a dish that is particularly 
desirable for breakfast1 but that may be
 served for luncheon1 is made by baking 
eggs in cream according to the          
accompanying recipe4 ,besides being very
 appetizing1 this dish is high in food  
value because of the addition of the    

cream and fat4 ,crisp toast served with 
eggs prepared in this way is very       
delightful4  ,,baked ,,eggs ,,in ,,cream
 7,sufficient to ,serve ,six7  #f eggs  
#a ,tb4 butter #a_/b tsp4 salt #a_/d    
tsp4 pepper #c_/d c4 cream  ,grease six 
individual baking dishes and break an   
egg into each4 ,put a small piece of    
butter on top of each egg and season    
with salt and pepper4 ,pour over each   
egg two tablespoonfuls of cream4 ,place 
the baking dishes in a shallow pan of   
hot water and bake until the eggs are as
 hard as desired4 ,serve hot4  #gj4     
,,shirred ,,eggs ,,with ,,ham4--,an     
excellent way in which to utilize scraps
 of ham is to combine them with eggs to 
make a dish that may be served in place 
of meat4 ,this dish1 besides being high 
in food value1 is very tasty because of 
the flavor of the ham and the fact that 
it is quite highly seasoned4  ,,shirred 
,,eggs ,,with ,,ham 7,sufficient to     
,serve ,six7  #a_/b tsp4 prepared       
mustard #a_/d tsp4 pepper #a c4 chopped 

ham #f eggs #a_/d tsp4 salt #a ,tb4     
butter  ,grease six individual baking   
dishes4 ,mix the mustard and pepper with
 the ham1 and then divide this mixture  
as evenly as possible into the baking   
dishes4 ,break an egg on top of the ham 
in each dish1 season with salt1 and put 
a small piece of butter on each4 ,place 
the dishes in a shallow pan of hot water
 and bake in a moderate oven until the  
eggs are well set or hardened4 ,remove  
from the oven and serve at once4  #ga4  
,,egg ,,souffle4--,if a delicate dish   
for children or invalids is desired1 egg
 souffle will answer the purpose very   
well4 ,this dish is light in character1 
but it is high in protein and to most   
persons is very delightful4 ,it is more 
attractive if baked in individual baking
 dishes1 but it may be baked in a large 
baking dish and served directly from the
 dish4 ,to improve the flavor of egg    
souffle and make it a more appetizing   
dish1 tomato sauce is often served with 
it4  ,,egg ,,souffle 7,sufficient to    

,serve ,eight7  #a c4 milk #b ,tb4 fat  
#b ,tb4 flour #a_/b tsp4 salt #a ,tb4   
chopped parsley #d eggs  ,heat the milk4
 ,brown the fat in a saucepan1 add to it
 the flour1 salt1 and parsley1 and mix  
well4 ,pour in the hot milk1 stir       
constantly until the sauce thickens1 and
 then remove from the fire4 ,separate   
the eggs and add the well-beaten yolks  
to the sauce1 stirring rapidly so that  
the egg will not curd4 ,beat the whites 
stiff and fold them carefully into the  
sauce4 ,turn into well-greased          
individual baking dishes until they are 
about two-thirds full1 place in a       
shallow pan of hot water1 and bake until
 firm when touched with the finger4     
,serve at once in the dishes in which   
they are baked1 because they shrink when
 they are allowed to cool4  #gb4 ,the   
tomato sauce that is often served with  
egg souffle is made as follows3         
,,tomato ,,sauce  #a #a_/b c4 strained  
stewed tomatoes #b ,tb4 fat #a_/b tsp4  
salt #a_/h tsp4 pepper #b ,tb4 flour    

,force enough stewed tomatoes through a 
sieve to make #a #a_/b cupfuls of       
strained tomato4 ,heat the strained     
tomato and to it add the fat1 salt1 and 
pepper4 ,moisten the flour with a little
 cold water and add it to the hot       
tomato4 ,cook for #e minutes4 ,serve    
over the souffle4  ,illustration3 ,,fig4
 #ag  #gc4 ,alpine ,eggs4--,it is rather
 unusual to combine cream or cottage    
cheese with eggs1 so that when this is  
done1 as in the accompanying recipe1 a  
dish that is out of the ordinary is the 
result4 ,if not a sufficient amount of  
cottage cheese is in supply to serve for
 a meal1 it may very well be used for   
this dish4 ,otherwise1 cream cheese     
serves nicely4  ,,alpine ,,eggs         
7,sufficient to ,serve ,six7  #b        
#aj-;cent pkgs4 cream cheese or #a c4   
cottage cheese #b ,tb4 finely chopped   
parsley #a_/h tsp4 paprika #f eggs #a   
,tb4 butter #a #a_/b tsp4 salt  ,grease 
six individual baking dishes4 ,break up 
the cheese with a fork and sprinkle a   

layer on the bottom of each dish4 ,break
 an egg in each dish over the cheese4   
,season with salt4 ,sprinkle a layer of 
cheese on top of the egg1 and over that 
put chopped parsley1 paprika1 and a     
small piece of butter4 ,place the baking
 dishes in a shallow pan of hot water   
and bake in a moderate oven until the   
eggs are set4 ,remove from the oven and 
serve at once4  #gd4 ,clipped           
,eggs4--,the chief value of clipped eggs
 is their appearance1 which1 as will be 
observed in ,fig4 #ag1 is very          
attractive4 ,this dish adds much to the 
breakfast tray of an invalid or will    
tempt the appetite of a child who does  
not feel like eating4 ,but in addition  
to being attractive1 this dish is high  
in food value1 for in this respect it is
 exactly equivalent to a poached egg on 
toast or a plain egg served with a piece
 of toast to which is added a small     
amount of butter4  ,,clipped ,,eggs     
7,sufficient to ,serve ,six7  #f pieces 
toast #c ,tb4 butter #f eggs #a_/b tsp4 

salt #a_/h tsp4 pepper  ,butter the     
toast with some of the butter4 ,separate
 the whites and yolks of the eggs       
without breaking the yolks4 ,beat the   
whites stiff1 and put a mound of the    
beaten white on top of each piece of    
buttered toast4 ,make a hole in the     
center of the mound of egg white and    
drop the unbroken yolk into it4 ,season 
each with salt and pepper and bits of   
the remaining butter4 ,place in a hot   
oven and bake until the yolk is set and 
the white slightly browned4 ,serve hot4 
#ge4 ,,left-,,over ,,eggs4--,it is not a
 difficult matter to utilize eggs in any
 form in which they may be left over1   
for they combine readily with many other
 foods4 ,for instance1 left-over        
hard-cooked eggs may be sliced or       
chopped and used to garnish dishes of   
vegetables1 meat1 fish1 or salads4 ,eggs
 cooked in this way may also be stuffed 
according to the recipe given in ,art4  
#fc1 or they may be crushed and mixed   
with seasoning for sandwiches4 ,if any  

soft-cooked eggs remain after a meal1   
they should be hard-cooked in order to  
be used to the best advantage4          
,left-over omelet or scrambled1 poached1
 or fried eggs may be chopped and added 
to soups1 sauces1 or gravies1 or        
combined with small pieces of meat or   
fish and used with crumbs and white     
sauce to make a scalloped dish4  ,even  
uncooked eggs that are taken from the   
shells1 but that cannot be used at once1
 need not be wasted if proper care is   
given to them to prevent the formation  
of a hard crust over their surface4     
,such eggs should be put into a dish    
that will allow as little of the surface
 as possible to be exposed and should be
 covered with cold water and kept in a  
cool place4 ,when they are desired for  
use1 the water should be poured off     
carefully so as to prevent the loss of  
any of the egg4   ,,breakfast ,,menu    
#gf4 ,so that a definite idea may be    
formed of the student's progress in     
cookery1 there is here presented a      

breakfast menu that is to be prepared   
and reported on at the same time that   
the answers to the ,examination         
,questions are sent4 ,this menu is      
practical and it may be easily prepared1
 as all the dishes it contains have     
already been considered4  ,,menu        
,sliced ,bananas ,cream of ,wheat       
,graham ,muffins ,butter ,puff ,omelet  
,coffee  ,in most homes1 breakfast is a 
meal that is gathered together with as  
little thought and preparation as       
possible4 ,the reason for this is that  
the housewife feels that she does not   
wish to rise early enough in the morning
 to prepare an elaborate menu4          
,breakfast1 however1 should be the most 
attractive meal in the day1 because it  
is one that gives to each member of the 
family the right start for the day and  
sustains him until luncheon time4 ,in   
most cases1 a cup of coffee and a slice 
or two of toast do not start one with a 
cheerful attitude1 nor do they contain  
sufficient food value to nourish the    

individual properly4 ,with a little     
forethought and planning1 certain foods 
may be partly prepared for breakfast the
 day before4 ,if this is done1 the time 
required for the actual preparation of  
the breakfast need not be greatly       
increased4 ,for example1 in the         
accompanying menu1 the cream of wheat   
may be cooked the evening before1 the   
materials for the graham muffins        
measured1 and even the pan in which they
 are to be baked greased1 and the       
materials for the omelet collected and  
measured4 ,if all this is done1 the     
preparation necessary in the morning    
will consist merely of slicing the      
bananas1 reheating the cream of wheat1  
preparing the coffee1 baking the        
muffins1 and making the omelet4 ,while  
the coffee and cream of wheat are       
heating or cooking1 the oven will be    
heating1 so that when the muffins are   
mixed it will be ready to bake them2 and
 while these are baking the omelet may  
be prepared4 ,when this is done1 all    

will be ready to serve4   ,,eggs        
,,examination ,,questions  7#a7 ,give a 
brief description of the physical       
structure of an egg4  7#b7 7a7 ,why are 
eggs an important article of diet8 7b7  
,for what foods may they be substituted8
  7#c7 7a7 ,mention the food substances 
that are found in an egg1 and give the  
percentage of each one4 7b7 ,what food  
substance is lacking in eggs1 and how   
may it be supplied8  7#d7 ,what is the  
chief food substance in3 7a7 an egg     
white8 7b7 an egg yolk8  7#e7 ,discuss  
briefly the digestibility of eggs4  7#f7
 7a7 ,of what value is the grading of   
eggs8 7b7 ,what points are considered   
when eggs are graded8  7#g7 7a7 ,what   
conditions affect the quality of eggs8  
7#f7 ,mention the agencies that render  
the quality of eggs inferior and explain
 how they work4  7#h7 ,how can the      
quality of eggs be determined3 7a7 in   
the market8 7b7 in the home8  7#i7 7a7  
,what is the common commercial means of 
preserving eggs8 7b7 ,how is it         

beneficial to the housewife8  7#aj7 7a7 
,mention the various ways by which eggs 
may be preserved in the home4 7b7       
,explain the preservation of eggs with  
water glass4  7#aa7 ,when may the shells
 of eggs be washed8  7#ab7 7a7 ,what is 
the preferable method of breaking an    
egg8 7b7 ,explain how the yolk and the  
white of an egg may be separated4  7#ac7
 7a7 ,for what purposes are eggs beaten8
 7b7 ,with what kind of egg beater      
should egg yolks or whole eggs be       
beaten8  7#ad7 7a7 ,with what kind of   
utensil should egg whites be beaten8 7b7
 ,why should egg whites not be allowed  
to stand after beating8  7#ae7 7a7 ,what
 is the effect of heat upon an egg8 7b7 
,why are eggs cooked in the shell better
 if they are cooked at a temperature    
lower than boiling point8 7c7 ,cook an  
egg by boiling it rapidly for #bj       
minutes4 ,cook another egg according to 
the directions given in ,art4 #eb4      
,remove the shells while the eggs are   
warm1 compare the texture1 and report   

the differences4  7#af7 7a7 ,when eggs  
are used in a mixture that is to be     
cooked for a long time1 when should they
 be added8 7b7 ,what can be substituted 
for some of the eggs in a mixture that  
requires eggs for thickening8  7#ag7 7a7
 ,what point should never be overlooked 
in the serving of eggs that are intended
 to be served hot8 7b7 ,why should      
spongy egg dishes be served immediately 
after cooking8  7#ah7 7a7 ,how should   
dishes that have contained eggs be      
washed8 7b7 ,why is such care necessary8
  7#ai7 7a7 ,what precautions should be 
taken in the making of a puff omelet8   
7b7 ,mention some of the things that may
 be used to give variety to omelets4    
7#bj7 7a7 ,what are the advantages of   
individual baking dishes8 7b7 ,state how
 these should be put in the oven and    
explain the object of this plan4        
,,report ,,on ,,menu  ,after trying out 
the menu given in the text1 send with   
your answers to the ,examination        
,questions a written report of your     

success in making it4 ,on your report   
simply write the name of the food and   
describe its condition by means of the  
terms specified in the following list3  
,cream of ,wheat3 thin8 thick8 properly 
seasoned8 smooth8 lumpy8  ,graham       
,muffins3 light8 heavy8 texture coarse8 
texture fine8 even brown color on crust8
 well flavored8  ,puff ,omelet3 light8  
heavy8 underdone8 overdone8 even brown  
on bottom8 tough8 tender8 properly      
seasoned8         99       99       99  
99       99    ,,vegetables 7,,part #a7 
99       99       99       99       99  
,,importance ,,of ,,vegetables ,,as     
,,food  ,,variety ,,in ,,vegetables  #a4
 ,as understood in cookery1 ,,vegetables
 refer to plants or parts of plants that
 are used as food4 ,vegetables may      
consist of the entire plant1 as1 for    
example1 the beet2 the stem1 as         
asparagus and celery2 the root1 as      
carrot and turnip2 the underground stem1
 or tuber1 as the white potato and      
onion2 the foliage1 as cabbage and      

spinach2 the flower of the plant1 as    
cauliflower2 the pods1 which hold the   
seeds of the plant or the seeds         
themselves1 as peas and beans2 or that  
which in reality is fruit1 although for 
table use always considered a vegetable1
 as the tomato and eggplant4  #b4       
,because of this large assortment1      
vegetables afford the greatest possible 
variety in flavor1 appearance1 texture1 
quality1 and food value4 ,they therefore
 assume a place of very great importance
 in the diet of individuals and in the  
plans of the housewife who has all the  
meals to prepare for her family4 ,in    
fact1 there is scarcely a meal1 except  
breakfast1 at which vegetables are not  
served4 ,for dinner1 they form a part or
 all of each course in the meal1 except1
 perhaps1 the dessert1 and occasionally 
they may be used for this4  ,although   
two or more vegetables are nearly always
 served in even a simple meal1 the use  
of vegetables in most households is     
limited to those few varieties which are

 especially preferred by the family4 ,as
 a rule1 there are a number of other    
vegetables that would be very acceptable
 if prepared in certain appetizing ways4
 ,an effort should therefore be made to 
include all such vegetables in the      
dietary1 for they may be used to decided
 advantage and at the same time they    
afford variety in the meals4 ,the       
constant demand for variety in this food
 makes acceptable new recipes for the   
preparation of the vegetables already   
known and information for the use of the
 unfamiliar kinds4  #c4 ,great variety  
also exists in the flavor of vegetables1
 which they derive from their volatile  
oils2 that is1 the oils that evaporate  
rapidly on exposure to the air4 ,in some
 cases1 the flavor is disagreeably      
strong and must be dissipated1 or driven
 away1 in order to make the vegetables  
agreeable to the taste and to prevent   
them from disagreeing with those who eat
 them4 ,in others1 the flavor is very   
mild1 so that unless the vegetables are 

properly prepared the flavor may be     
almost lost4 ,when the principles       
relating to the cooking of vegetables   
are thoroughly understood1 little       
difficulty will be experienced in       
preparing them so that the flavor is    
dissipated or retained as the case may  
require4  #d4 ,the food value of        
vegetables varies as much as do their   
form and flavor1 some of them having    
almost no food value1 others having a   
great deal1 and the remainder varying   
between these two extremes4 ,the        
housewife who wishes to provide         
economically for her family and at the  
same time give them food that is best   
suited to their needs1 should learn as  
much of the composition and food value  
of the various kinds of vegetables as   
possible4 ,if1 besides acquiring this   
knowledge1 she learns a variety of ways 
in which to prepare each kind1 she will 
find that it is possible to substitute  
vegetable dishes for the more expensive 
foods4 ,for instance1 it is often       

possible to substitute a vegetable dish 
for a meat dish several times a week1   
but the composition of the vegetable    
dish must be such that it will really   
take the place of the meat dish4  #e4   
,that it is possible for adults to live 
on vegetables alone has been proved by  
vegetarians2 that is1 persons who       
exclude meat from the diet4 ,they have  
shown that all the elements necessary to
 build and maintain the human body are  
contained in vegetables1 fruits1 and    
cereals1 and also that these elements   
are in such quantity that it is not     
necessary to supply them in any other   
way4 ,even if it is not desired to use  
such foods exclusively1 as much use     
should be made of them as possible1 for 
they average a lower cost than the      
high-protein foods1 such as eggs1 meat1 
and milk4 ,the use of vegetables1       
however1 need not be restricted to      
adults1 for when properly prepared they 
may be included to advantage in the diet
 of very young children4 ,in fact1      

children should be trained to eat       
vegetables of all kinds1 for such       
training not only will enable each one  
to grow up with a correct appreciation  
for all edible things1 but will make the
 preparation of meals easier for the    
housewife4  #f4 ,vegetables should      
receive great care in their preparation1
 whether the method involved is simple  
or complicated4 ,any of the methods of  
cookery that call for the application of
 heat may be applied to them1 and in    
many cases they are served without      
cooking1 merely dressing or seasoning   
being added4 ,good vegetables may be    
ruined by improper preparation1 while   
those which are in excellent condition  
may be improved by the application of   
the correct methods in their            
preparation4 ,vegetables that are       
inexpensive but highly nutritious should
 be used when it is necessary to        
practice economy1 because1 when they are
 properly prepared1 they form a valuable
 addition to a meal4  #g4 ,all varieties

 of vegetables are grown almost         
universally4 ,this fact1 together with  
the facts that they mature at different 
times during the season1 according to   
the climate in which they are grown1 and
 that most varieties can be conveniently
 shipped1 makes the season in which     
certain fresh vegetables can be obtained
 much longer than it formerly was4 ,for 
instance1 very early in the season1 long
 before it is possible to have beans1   
peas1 and other vegetables in the       
,north1 they are shipped from the       
extreme ,south1 and as the season       
advances1 they mature farther and       
farther north4 ,therefore1 they may be  
constantly supplied to the northern     
markets until the time when they mature 
in that locality4  #h4 ,in order not to 
waste vegetables and to have them in the
 best possible condition when they are  
desired for preparation1 every housewife
 should realize that the selection and  
care of vegetables are also important   
matters to consider4 ,the selection must

 be learned by familiarity with them1 as
 well as practice in buying1 and the    
housewife must be guided by the         
suitability of the vegetables and the   
money she has to spend for them4 ,the   
care that must be given to them is      
determined by the kinds that are        
purchased1 some requiring one kind of   
care in storage and others entirely     
different attention4   ,,structure1     
,,composition1 ,,and ,,food ,,value  #i4
 ,,structure ,,of                       
,,vegetables4--,although vegetables vary
 greatly in composition and consequently
 in food value1 they are similar so far 
as physical structure is concerned4 ,in 
general1 they consist of a skeleton     
framework that is made up of cellulose4 
,their digestible part is composed of   
tiny cells having thin walls that       
confine the actual food material in the 
form of a liquid or semiliquid4 ,as the 
vegetables grow old1 the cellulose      
material and the cell walls gradually   
toughen1 with the result that old       

vegetables are less easily made tender  
than young ones and are not so agreeable
 to the taste as those which have not   
grown hard4 ,the total food value of    
vegetables1 as well as of cereals1      
meats1 and1 in fact1 all foods1 varies  
with the quantity of water and cellulose
 they contain4 ,therefore1 the          
vegetables that contain the least coarse
 material are the ones that have the    
highest food value4  #aj4 ,the green    
color that characterizes many vegetables
 is due to a substance called           
chlorophyl4 ,this substance is essential
 to the normal growth of plants and is  
present in the correct amount in only   
those which are properly exposed to the 
sunlight4 ,sufficient proof of this is  
seen in the case of vegetables that form
 heads1 as1 for instance1 cabbage and   
head lettuce4 ,as is well known1 the    
outside leaves are green1 while the     
inside ones are practically white4      
,since it is exposure to the light that 
produces the green color1 a vegetable or

 plant of any kind can be bleached by   
merely covering it in order to keep out 
the sunlight4 ,this procedure also      
enables the plants to remain more tender
 than those which have been allowed to  
grow in the normal way and become green4
 ,for instance1 the inside leaves of a  
head of lettuce are always very much    
more tender than the green outside      
leaves4 ,in fact1 the center of any kind
 of plant1 that is1 the leaves and the  
stem that appear last1 are more tender1 
possess a lighter color1 and have a more
 delicate flavor than the older ones4   
#aa4 ,,protein ,,in                     
,,vegetables4--,taken as a whole1       
vegetables are not high in protein4     
,some of them contain practically none  
of this food substance and others       
contain a comparatively large amount1   
but the average is rather low4          
,vegetables that are high in water1 such
 as lettuce1 celery1 tomatoes1 and      
cucumbers1 contain so little protein    
that the quantity is not appreciable4   

,such vegetables as potatoes1 beets1    
carrots1 etc4 contain slightly larger   
quantities4 ,dried vegetables1 such as  
beans1 peas1 and lentils1 contain       
comparatively large amounts of this     
substance1 and for this reason may be   
substituted for such high-protein foods 
as meat and fish4  #ab4 ,the composition
 of vegetable protein is only slightly  
different from that of animal protein4  
,in fact1 the experiments of scientists 
show that animal protein may be readily 
replaced by vegetable protein4 ,one of  
these proteins is sometimes called      
vegetable albumin1 but the chief protein
 of vegetables containing the largest   
amount of this substance1 namely1 beans1
 peas1 and lentils1 is called legumin1  
from the term legumes1 the name of this 
class of vegetables4 ,it is generally   
agreed that vegetable protein is not so 
digestible as animal protein1 but this  
disadvantage is offset by the fact that 
it does not bring about so much         
intestinal trouble as does the protein  

of animal foods and is less likely to   
cause disturbances that are usually     
attributed to foods high in this        
substance4 ,vegetable protein is        
affected by heat in much the same way as
 other protein4  ,when any of the dry   
vegetables high in protein are served at
 a meal1 meat should be eliminated1 or  
the result will be an oversupply of     
protein4 ,as this condition is not only 
harmful but wasteful1 it is one that    
should receive proper consideration from
 the housewife4  #ac4 ,,fat ,,in        
,,vegetables4--,as vegetables as a class
 are low in protein1 so are they low in 
fat4 ,in the case of some vegetables1   
the quantity of fat they contain is so  
small that it is never considered in    
discussing the food value of these      
vegetables1 while in others slightly    
larger quantities are to be found4      
,however1 on the whole1 vegetables are  
so nearly lacking in this food substance
 that it is necessary to supply fat in  
their preparation and in the serving of 

meals in which they are included4 ,this 
is done in a variety of ways1 depending 
on the nature of the vegetable4 ,for    
instance1 in order that baked beans may 
take the place of meat entirely1 fat in 
the form of salt pork is usually added  
when they are prepared4 ,the pork1 of   
course1 also supplies a very small      
amount of protein1 but it is not used   
with the beans for this purpose4        
,practically all cooked vegetables are  
served with butter or with a sauce that 
contains fat4 ,green vegetables that    
require no cooking but are served as a  
salad1 are supplied with fat by the     
salad dressing that is used with them4  
,the fat varies greatly1 depending on   
the kind of dressing used4  #ad4        
,,carbohydrates ,,in                    
,,vegetables4--,when the composition of 
vegetables is considered chemically1 the
 most striking thing about them is the  
carbohydrates they contain4 ,it is this 
that distinguishes this class of foods  
from animal foods4 ,the carbohydrate of 

vegetables is found in both its forms1  
starch and sugar4 ,it is in the form of 
sugar in many of the vegetables when    
they are young or immature1 but it turns
 into starch as they mature4 ,this      
change can be easily observed in the    
case of peas4 ,as is well known1 young  
green peas are rather sweet because of  
the sugar they contain1 while mature or 
dried peas have lost their sweetness and
 are starchy4 ,the sugar that is found  
in large quantities in such vegetables  
as peas1 carrots1 turnips1 etc4 is      
largely cane sugar4 ,the starch that    
vegetables contain occurs in tiny       
granules1 just as it is found in        
cereals1 and is affected by cooking in  
the same way4 ,the mature vegetables in 
which the starch has developed1 although
 less tender and less sweet than young  
ones1 have a higher food value4 ,in     
fact1 the carbohydrate that vegetables  
contain constitutes a large proportion  
of their food value4  ,one of the chief 
sources of starch among vegetables is   

the potato1 in which the starch grains  
are large and1 if properly cooked1      
easily digested4 ,irish1 or white1      
potatoes contain very little            
carbohydrate in the form of sugar1 but  
in the sweet potato much of the         
carbohydrate is sugar4 ,in either of    
these two forms--starch and             
sugar--vegetable carbohydrate is easily 
digested4  #ae4 ,,mineral ,,matter1 ,,or
 ,,ash1 ,,in ,,vegetables4--,the mineral
 matter in vegetables is found in       
comparatively large quantities1 the     
average amount being slightly over #a   
per cent4 ,the presence of this         
substance is of great value1 because the
 mineral salts of both fruits and       
vegetables are essential in the diet of 
adults in order to keep their health in 
a normal condition4 ,the mineral salts  
of vegetables render the blood more     
alkaline instead of more acid1 as do    
those contained in cereals and meat4 ,a 
large number of vegetables1 particularly
 those low in food value1 such as       

greens1 celery1 etc41 are very valuable 
for their mineral salts4 ,in reality1   
this substance and the cellulose they   
contain are the things that recommend   
the use of these vegetables in the diet4
 ,minerals of all kinds are found in    
solution in the water contained in      
vegetables1 but chief among them are    
calcium1 sodium1 iron1 phosphorus1 and  
sulphur4 ,greens and salad vegetables   
are particularly high in iron1 the      
element that assists in keeping the     
blood in good condition4 ,these minerals
 are easily lost if the method of       
cookery is not planned to retain them4  
#af4 ,,cellulose ,,in                   
,,vegetables4--,the special use of      
cellulose1 as has already been learned1 
is to serve as bulk in the food         
containing it4 ,in vegetables1 the      
cellulose varies greatly as to quantity1
 as well as to texture and the amount   
that can be digested4 ,in young         
vegetables1 it is very soft and perhaps 
digestible to a certain extent1 but as  

they grow older it hardens and they     
become tough4 ,this fact is clearly     
demonstrated in the case of beets4      
,those which are pulled from the garden 
in the summer and cooked are tender and 
soft1 but those which are allowed to    
mature in the ground and are then put   
away for winter are1 when cooked in the 
late winter or early spring1 so hard and
 tough that it is almost impossible to  
make them soft4 ,the quantity of        
cellulose that vegetables contain       
therefore depends largely on their age  
and condition4 ,those low in total food 
value contain1 as a rule1 larger        
quantities of it than those high in food
 value4 ,this is due to the fact that   
both water and cellulose1 which are     
usually found together in large         
quantities1 help to detract from the    
fuel1 or food1 value of foods4  ,very   
young persons or those who are ill      
sometimes find it impossible to take in 
its original form a vegetable that      
contains a large amount of bulk1 or     

cellulose4 ,in such a case1 the         
vegetable may be put through a colander 
or a sieve in order to break up the     
cellulose and make it easier to digest4 
,under ordinary conditions1 cellulose   
should not be avoided1 but should be    
included in large quantities in the diet
 through the vegetables that are        
consumed daily4  #ag4 ,,water ,,in      
,,vegetables4--,the majority of         
vegetables contain a large quantity of  
water4 ,such vegetables as lettuce1     
cucumbers1 tomatoes1 etc41 which are low
 in total food value1 contain the most  
water1 the average percentage being     
about #ie4 ,the dry vegetables1 which   
are high in food value1 average only    
about #aj per cent4 of water4 ,the water
 that is found in vegetables1 whether it
 is much or little1 is contained in     
cell-like structures surrounded by      
cellulose1 and it holds in solution the 
mineral salts and much of the nutriment 
of the vegetables4 ,in addition1 the    
water holds in solution to a certain    

extent the material that gives          
vegetables their distinctive flavor4    
,when any of this water is lost in the  
preparation of vegetables1 the          
substances that it contains are also    
lost4 ,it is therefore essential that   
correct methods of preparation be chosen
 for the cooking of this food1 so as to 
prevent the waste of valuable food      
materials4  #ah4 ,,digestibility ,,of   
,,vegetables4--,the digestibility of    
vegetables is largely an individual     
matter2 that is1 a vegetable that agrees
 with one person may not agree with     
another4 ,the fact that there appears to
 be no apparent reason for such a       
condition would lead to the conclusion  
that it is due to the peculiarities of  
the person4 ,because of this1 it is not 
fair to make the general statement that 
a particular vegetable is easy to digest
 and another one is hard to digest4     
,the chief cause for difficulty in the  
digestion of vegetables lies in their   
volatile oils1 which give them their    

flavor1 but which are irritating to many
 persons4 ,vegetables having a strong   
flavor1 such as radishes1 onions1       
cucumbers1 cabbage1 and cauliflower1 are
 the ones that disagree most frequently 
with persons who eat them2 but sometimes
 the way in which some of them are      
cooked has more to do with this than the
 vegetables themselves4  ,vegetables    
containing considerable cellulose and   
water do not of themselves give trouble 
in digestion1 because they contain      
practically nothing to digest2 but they 
are sometimes responsible for           
interfering with the digestion of other 
foods4 ,vegetables that are extremely   
high in starch1 such as potatoes1 are   
easily digested by most persons1        
provided they are properly cooked4 ,for 
instance1 a plain baked potato is easily
 digested1 but the same potato sauted in
 fat is more difficult of digestion4    
#ai4 ,,table ,,showing ,,composition    
,,and ,,food ,,value ,,of               
,,vegetables4--,as vegetables vary      

considerably in the amount of the food  
substances they contain1 so do they     
differ greatly in their food value4     
,this is clearly shown in ,table ,i1    
which gives the percentage of the food  
substances of vegetables1 as well as the
 food value per pound1 in calories1 that
 these vegetables contain4 ,the figures 
in this table are taken from ,atwater's 
,table of ,american ,food ,materials1   
and refer to the edible portion of the  
material4 ,in the case of several       
vegetables1 no figures are given by this
 authority1 but in the table here       
presented the percentages and the       
calories for the vegetables most similar
 are used4 ,for example1 the figures for
 lettuce are used for endive1 as the    
composition and food value of this      
vegetable are not included and it       
resembles lettuce very closely4         
,constant reference should be made to   
,table ,i as progress is make with the  
study of vegetables and their           
preparation4 ,noting the difference in  

the composition of the different        
vegetables1 as well as the variation in 
their food value1 will be not only      
interesting but instructive4 ,for       
instance1 when the housewife realizes   
that lettuce and celery furnish only #he
 to #ij calories to the pound1 while    
dried beans and peas average more than  
#a1gjj calories to the pound1 she will  
understand better the place that these  
foods occupy in the dietary4  ,,table ,i
  ,,composition ,,and ,,food ,,value    
,,of ,,vegetables                       
,food ,value ,vegetable           ,water
  ,protein  ,fat  ,carbo- ,ash   per    
,pound                                  
hydrate        ,calories                
----------------------------------------
------------------------ ,asparagus     
4444444444 #id4j    #a4h     4#b    #c4c
    4#g      #aje ,beans   ,dried       
444444444444 #ab4f   #bb4e    #a4h      
#ei4f   #c4e    #a1gej   ,lima          
4444444444444 #fh4e    #g4a     4#g     
#bb4j   #a4g      #egj   ,shelled       

4444444444 #eh4i    #i4d     4#f   #bi4a
   #b4j      #gdj   ,string 44444444444 
#hi4b    #b4c     4#c    #g4d    4#h    
#aie ,beets 44444444444444 #hg4e    #a4f
     4#a    #i4g   #a4a      #bae       
,brussels sprouts 444 #hh4b    #d4g     
#a4a    #d4c   #a4g      #bae ,cabbage  
444444444444 #ia4e    #a4f     4#c      
#e4f   #a4j      #ade ,carrots          
444444444444 #hh4b    #a4a     4#d      
#i4c   #a4j      #baj ,cauliflower      
44444444 #ib4c    #a4h     4#e    #d4g  
4#g      #adj ,celery 4444444444444     
#id4e    #a4a     4#a    #c4c   #a4j    
#he ,corn 444444444444444 #ge4d    #c4a 
#a4a   #ai4g    4#g      #dgj ,cucumbers
 4444444444 #ie4d     4#h     4#b       
#c4a    4#e       #hj ,eggplant         
44444444444 #ib4i    #a4b     4#c       
#e4a    4#e      #acj ,french artichokes
 44 #ib4e     4#h     4#b    #e4j   #a4e
      #aaj ,greens   ,dandelion 44444444
 #ha4d    #b4d    #a4j   #aj4f   #d4f   
#bhe   ,endive 44444444444 #id4g    #a4b
     4#c    #b4i    4#i       #ij       

,spinach 4444444444 #ib4c    #b4a       
4#c    #c4b   #b4a      #aaj   ,swiss   
chard 444444 #ib4c    #b4a     4#c      
#c4b   #b4a      #aaj   ,lettuce        
4444444444 #id4g    #a4b     4#c    #b4i
    4#i       #ij   ,watercress 4444444 
#id4g    #a4b     4#c    #b4i    4#i    
#ij ,jerusalem artichokes #gi4e    #b4f 
#b4j   #af4g   #a4j      #cfe ,kohlrabi 
44444444444 #ia4a    #b4j     4#a       
#e4e   #a4c      #ade ,lentils1 dried   
44444  #h4d   #be4g    #a4j   #ei4b     
#e4g    #a1fbj ,mushrooms 4444444444    
#hh4a    #c4e     4#d    #f4h   #a4b    
#baj ,okra 444444444444444 #ij4b    #a4f
     4#b    #g4d    4#f      #age       
,onions 4444444444444 #hg4f    #a4f     
4#c    #i4i    4#f      #bbe ,parsnips  
44444444444 #hc4j    #a4f     4#e       
#ac4e   #a4d      #cjj ,peas   ,dried   
444444444444  #i4e   #bd4f    #a4j      
#fb4j   #b4i    #a1fee   ,green         
444444444444 #gd4f    #g4j     4#e      
#af4i   #a4j      #dfe ,peppers         
444444444444 #ib4i    #a4b     4#c      

#e4a    4#e      #acj ,potatoes   ,irish
 444444444444 #gh4c    #b4b     4#a     
#ah4d   #a4j      #che   ,sweet         
444444444444 #fi4j    #a4h     4#g      
#bg4d   #a4a      #egj ,radishes        
44444444444 #ia4h    #a4c     4#a       
#e4h   #a4j      #ace ,salsify          
444444444444 #hh4b    #a4a     4#d      
#i4c   #a4j      #baj ,squash   ,summer 
44444444444 #ie4d     4#h     4#b       
#c4a    4#e       #hj   ,winter         
44444444444 #hh4c    #a4d     4#e       
#i4j    4#h      #bae ,tomatoes         
44444444444 #id4c     4#i     4#d       
#c4i    4#e      #aje ,turnips          
444444444444 #hi4f    #a4c     4#b      
#h4a    4#h      #ahe                   
----------------------------------------
------------------------           99   
99       99       99       99           
,,purchase ,,and ,,care ,,of            
,,vegetables  ,,purchase ,,of           
,,vegetables  #bj4 ,as in the case of   
other foods1 the purchase of vegetables 
in the market requires special knowledge

 and attention in order that the best   
value may be obtained for the money     
expended4 ,the housewife who has a      
limited amount of money to spend for    
food does not buy wisely when she       
purchases vegetables out of season or   
those which must be shipped long        
distances4 ,on the other hand1 it will  
be found that vegetables bought in      
season as well as those which are       
plentiful in the particular locality in 
which they are sold1 especially if they 
are perishable vegetables1 are lowest in
 price and are in the best condition for
 food4 ,therefore1 whether the income is
 limited or not1 it is wisdom on the    
part of the housewife to buy vegetables 
that grow in the neighboring region and 
to purchase them when they are in       
season4  #ba4 ,a very important point   
for the housewife to keep in mind       
regarding the purchase of vegetables is 
that their price is determined not by   
their value as food1 but by their       
scarcity and the demand for them4 ,take1

 for example1 the case of mushrooms4 ,as
 shown in ,table ,i1 this vegetable is  
low in food value1 containing only #baj 
calories to the pound1 but1 if          
purchased1 they are always an expensive 
food4 ,the high price asked for         
mushrooms is entirely dependent on their
 scarcity4 ,if there is much demand in a
 certain community for a food that is   
not plentiful in the market1 the price  
of that food always goes up4 ,as in the 
case of mushrooms1 many expensive foods 
add practically nothing in the way of   
nourishment1 their only value being in  
the variety of flavor they supply4  #bb4
 ,furthermore1 in order to provide      
wisely1 the person who purchases        
vegetables for the family should be able
 to judge whether she is getting full   
value in food for the money she invests4
 ,she cannot always do this with each   
particular vegetable purchased1 but she 
can buy in such a way that what she     
purchases will average correctly in this
 respect4 ,the perishable vegetables    

should be bought as fresh as possible4  
,no difficulty will be experienced in   
determining this1 for they will soon    
wither or rot if they are not fresh1 but
 the point is to find out their         
condition before they are bought4 ,the  
housewife should be ever on the alert   
and should examine carefully the        
vegetables she buys before they are     
accepted from the grocer or taken from  
the market4 ,in the case of certain     
vegetables1 it is possible to conceal   
the fact that they are stale4 ,for      
instance1 the outside leaves of a head  
of lettuce or endive are sometimes      
removed and only the bleached center is 
offered for sale2 but this always       
indicates that the outside leaves were  
either withered or spoiled or they would
 not have been taken off4  #bc4 ,much of
 the spoiling of vegetables can be      
avoided if proper attention is given to 
them in the market4 ,food of this kind  
should be so displayed that it is not   
exposed to the dirt and dust of the     

street1 nor to flies and other          
destructive vermin4 ,the practice of    
displaying vegetables on a stand in     
front of a store is gradually losing    
favor with the housewife who understands
 the sanitary precautions that should be
 taken with foods4 ,on the other hand1  
housewives owe it to the merchant not to
 handle the foods they are going to buy1
 for the handling of them not only      
injures them so that they will not keep 
well1 but renders them unfit to be      
accepted by the next purchaser4  #bd4   
,the manner in which vegetables are sold
 should also receive consideration4 ,it 
has been the custom to sell them by     
measure1 but both housewives and        
merchants have come to realize that it  
is fairer to sell them by weight4       
,experience has shown that a pound is   
much more likely to be always uniform   
than is a quart or a peck4 ,this is due 
to the fact that no two dealers are     
likely to measure in exactly the same   
way1 even though the measures they use  

are up to the standard in size4 ,then1  
too1 especially in the case of          
vegetables that are of various sizes and
 shapes1 it is impossible to fill a     
measure properly because of the shape of
 the vegetables1 and so either the      
housewife often receives short measure  
or the merchant gives more than the     
measure requires4 ,all difficulty of    
this kind is entirely overcome when     
vegetables are weighed4   ,,care ,,of   
,,vegetables  #be4 ,,perishable         
,,vegetables1 that is1 those which spoil
 quickly1 are usually bought in small   
quantities1 and so are used up quickly4 
,however1 if they are kept on hand for  
only a day or so1 they require a        
definite amount of care in order to     
insure the most satisfactory results in 
their use4 ,to prevent them from        
spoiling or withering1 they should be   
kept in a cool1 damp place until they   
are needed4 ,the most effective and     
convenient way in which to accomplish   
this is to store them in a refrigerator 

or other similar device4 ,if ice cannot 
be obtained1 the cellar should be       
utilized4 ,before vegetables of this    
kind are put away after being delivered 
from the market1 they should be looked  
over carefully1 and any that are spoiled
 should be discarded in order to prevent
 others that they might touch from      
becoming tainted4 ,as little handling as
 possible1 however1 is advantageous1    
because when such foods become bruised  
and are then allowed to stand they are  
likely to spoil very quickly4  #bf4 ,the
 less perishable vegetables1 commonly   
called ,,winter ,,vegetables because    
they may be kept through the winter1 may
 be bought in quantity1 provided proper 
storage facilities to prevent them from 
spoiling are available4 ,potatoes1 in   
particular1 are usually purchased in    
this way1 for1 as a rule1 they may be   
obtained at a better price than when    
bought in small quantities1 and then1   
too1 they are a vegetable that most     
families use nearly every day4 ,if they 

are bought in quantity1 they should     
first be thoroughly tested1 for often a 
potato looks very well on the outside   
while its texture and flavor may not be 
at all in accordance with its           
appearance4 ,great care should also be  
exercised to see that this vegetable1 as
 well as carrots1 turnips1 parsnips1    
etc41 has not been frosted1 for frost   
ruins them as to texture and keeping    
qualities4  ,all such vegetables as     
these1 provided they must be stored for 
any length of time1 keep best in a cold1
 fairly dry atmosphere4 ,to prevent them
 from sprouting1 the storage room       
should1 if possible1 be kept dark1 but  
in case they do sprout1 the sprouts     
should be removed as soon as they are   
discovered4 ,the best receptacles for   
the storage of these winter vegetables  
are bins1 a convenient type of which is 
shown in ,essentials of ,cookery1 ,part 
#b1 and the most satisfactory place in  
which to put such bins is a cellar that 
has a dirt floor rather than a board or 

a cement floor4   ,,classification ,,of 
,,vegetables  #bg4 ,because of their    
difference in physical structure1 both  
as plants or parts of plants1 and their 
variation in chemical composition1 it is
 a rather difficult matter to classify  
vegetables4 ,the vegetables that are    
discussed throughout these ,sections are
 therefore not included in any classes1 
but are arranged alphabetically1 a plan 
that the housewife will find very       
convenient4 ,however1 there are a few   
general classes whose names and         
characteristics should be known by the  
housewife1 for an understanding of them 
will enable her to make a more          
intelligent use of this food4 ,these    
classes1 together with a brief          
description of the features that        
characterize them and the names by which
 the principal varieties are known1 are 
here given4  ,illustration3 ,,fig4 #a   
#bh4 ,,succulent ,,vegetables are those 
which are generally eaten for their     
appetizing effect and their value as a  

source of mineral salts and bulk4 ,these
 vegetables1 which get their name from  
the fact that they are juicy in texture1
 include the greens1 such as spinach1   
,swiss chard1 dandelion1 lettuce1 etc41 
also celery1 asparagus1 cabbage1 and all
 other plants whose green leaves and    
stems are edible4 ,succulent vegetables 
may be cooked1 but they are often used  
as cold relishes or in the making of    
salads4  #bi4 ,,root1 ,,tuber1 and      
,,bulb ,,vegetables form another class4 
,examples of several well-known roots   
are shown in ,fig4 #a1 which from left  
to right are salsify1 carrots1 turnips1 
and parsnips4 ,the varieties included in
 this class are closely related as to   
food value1 and on the whole average    
much higher in this characteristic than 
do the succulent vegetables4 ,irish     
potatoes and ,jerusalem artichokes are  
examples of tubers2 sweet potatoes1     
beets1 radishes1 etc41 in addition to   
the vegetables shown in ,fig4 #a1 belong
 to the roots2 and onions and all the   

vegetables related to the onion1 such as
 garlic1 shallots1 and leeks1 are       
illustrations of bulbs or enlarged      
underground stems4  #cj4 ,,fruit and    
,,flower ,,vegetables form a third      
class4 ,they present great variety in   
appearance1 structure1 and composition4 
,to this class belong cucumbers1        
eggplant1 winter and summer squash1     
vegetable marrow1 tomatoes1 peppers1 and
 okra1 which are in reality fruits but  
are used as vegetables4 ,flower         
vegetables include ,california1 or      
,french1 artichokes1 and cauliflower1   
all of which are in reality the buds of 
flowers or plants and are eaten for     
food4  #ca4 ,,legumes form a fourth     
class of vegetables1 and they include   
all the varieties of beans1 peas1 and   
lentils4 ,when these foods are mature   
and dried1 they have the highest food   
value of all the vegetables4 ,among the 
beans are ,lima beans1 kidney beans1    
navy1 or soup1 beans1 soy beans1 and    
many others4 ,the peas include the      

various garden varieties that have been 
allowed to mature1 cow-peas1 and many   
others1 some of which are not suitable  
for human consumption4 ,the lentils     
occur in numerous varieties1 too1 but   
those commonly used are the red1 yellow1
 and black ones4 ,to legumes also belong
 peanuts1 but as they are seldom used as
 vegetables in cookery1 no further      
mention is made of them in this         
,section4         99       99       99  
99       99  ,,varieties ,,of           
,,vegetables ,,and ,,their ,,preparation
  ,,general ,,methods ,,of ,,preparation
 ,,and ,,cooking  #cb4 ,,preparing      
,,vegetables ,,for ,,cooking4--,before  
many vegetables can be cooked1 they     
require a certain amount of preparation1
 such as washing1 soaking1 peeling1     
cutting up into suitable sizes1 etc4    
,when they must be peeled1 great care   
should be taken not to remove too much  
of the vegetable with the skin4         
,whenever it is possible to do so1      
vegetables should be cooked in their    

skins1 as there is much less waste of   
edible material if the skins are removed
 after cooking4 ,potatoes that are to be
 fried1 hashed brown1 or used for salad 
and other similar dishes may be boiled  
in their skins and peeled afterwards    
just as conveniently as to be peeled    
first and then boiled4 ,indeed1 this    
plan is strongly recommended1 for it not
 only saves material that is removed in 
the peeling but also conserves the      
mineral salts and the soluble food      
material1 much of which is lost in the  
water during the cooking4  #cc4 ,if it  
is desired to remove the peeling before 
cooking1 it will be found more          
economical to put the vegetables in     
water and then scrape off the skins than
 to cut them off with a knife4 ,this    
method is especially satisfactory with  
new potatoes and with such vegetables as
 carrots1 parsnips1 salsify1 and        
turnips4 ,the scraping can be           
accomplished more easily if the         
vegetables are first plunged into       

boiling water for a few minutes and then
 dipped into cold water4  ,when entire  
heads of such vegetables as cabbage1    
cauliflower1 ,brussels sprouts1 etc4 are
 to be cooked1 they should be soaked1   
head down1 for at least #a_/b hour in   
salted water made by adding #a          
teaspoon-full of salt to #a quart of    
water4 ,this is done in order to remove 
any bugs or worms that may be lodged in 
the head4 ,the correct proportion of    
salt is an important detail of this     
process1 for if salt water that is too  
strong is used1 it will kill the bugs or
 worms and they will remain in the head4
  #cd4 ,,methods ,,of ,,cooking         
,,applied ,,to ,,vegetables4--,the usual
 methods of cooking applied to          
vegetables are boiling1 steaming1       
baking1 stewing1 frying1 sauteing1      
broiling1 and roasting4 ,which one of   
these to select depends1 of course1 on  
the particular kind of vegetable that is
 to be cooked and the result that is    
desired1 but1 if possible1 an effort    

should be made to select an economical  
method4 ,starchy vegetables1 such as    
,irish and sweet potatoes1 beans1 etc41 
develop a more delicious flavor when    
they are baked than when they are cooked
 by any other method of preparation4    
,steaming is an excellent means of      
preparing vegetables that must be cooked
 by moist heat1 especially when it is   
desired that no soluble material be     
lost1 as is often the case in boiling4  
,frying and sauteing1 when applied to   
vegetables1 usually produce a delicious 
flavor1 but often render the vegetables 
decidedly indigestible4 ,for this       
reason1 vegetables so prepared should   
seldom if ever be served to children and
 to persons whose digestion is not good4
  #ce4 ,,effect ,,of ,,cooking ,,on     
,,vegetables4--,the various ways in     
which cooking affects vegetables should 
be thoroughly understood by the         
housewife4 ,in the first place1 some    
methods conserve the food material      
whereas others waste it4 ,for instance1 

boiling in water1 which is probably one 
of the most common ways of cooking      
vegetables1 is decidedly advantageous in
 some respects1 but the water dissolves 
much of the soluble material1 such as   
mineral salts1 sugar1 etc41 found in the
 vegetables1 so that unless some use is 
made of this water in the cooking of    
other foods1 considerable waste results4
 ,on the other hand1 steaming and baking
 permit no loss of food material1 and so
 they should be applied to vegetables   
whenever it is desired to conserve food 
substances4  #cf4 ,the flavors of       
vegetables are greatly changed during   
the process of cooking1 being increased 
in some cases and decreased in others4  
,in the case of such strongly flavored  
vegetables as cabbage1 cauliflower1     
onions1 etc41 it is advisable to        
dissipate part of the flavor4 ,therefore
 such vegetables should be cooked in an 
open vessel in order that the flavor may
 be decreased by evaporation4           
,vegetables mild in flavor1 however1 are

 improved by being cooked in a closed   
vessel1 for all their flavor should be  
retained4 ,the overcooking of vegetables
 is sometimes responsible for an        
increase of a disagreeable flavor4  #cg4
 ,another feature of vegetables often   
changed by cooking is their color4 ,for 
instance1 green vegetables do not1 upon 
cooking1 always remain green4 ,in many  
cases1 the color may be improved by     
adding a very small quantity of soda to 
the water in which the vegetables are   
cooked4 ,attention should also be given 
to the length of time vegetables are    
subjected to heat1 for the overboiling  
of some vegetables is liable to develop 
an unattractive color in them4 ,this is 
particularly the case with cabbage1     
cauliflower1 and ,brussels sprouts1     
which develop not only a strong1        
disagreeable flavor but also a reddish  
color when cooked too long4  #ch4 ,the  
application of heat to vegetables also  
has a definite effect on them4 ,by      
sufficient cooking1 the cellulose of    

vegetables is softened to the extent    
that it is less irritating and much more
 likely to be partly digested than that 
of raw vegetables4 ,the acids of fruits 
increase upon cooking1 and so the       
acidity of vegetables is increased to a 
certain extent4 ,vegetables that contain
 starch are rendered digestible in no   
other way than by cooking4 ,on the other
 hand1 the protein material of this food
 is coagulated by the application of    
heat1 just as the white of an egg or the
 tissue of meat is coagulated and       
hardened4 ,however1 cooking is the only 
means of softening the cellulose that   
surrounds this material4  ,still1       
high-protein foods1 such as beans1 peas1
 and lentils1 can be much improved if   
they are cooked in water that is not    
very hard4 ,the lime in hard water has a
 tendency to harden them to the extent  
that they require a much longer time to 
cook than when soft water is used4      
,these vegetables may be still further  
softened by the addition of a small     

quantity of soda to the water in which  
they are cooked1 but care should be     
taken not to use too much soda1 as it   
will injure the flavor4 ,when soda is   
used1 the vegetable should be parboiled 
for #aj or #ae minutes in the soda water
 and then drained and cooked in fresh   
water4 ,this method1 of course1 does not
 apply to vegetables that are cooked in 
soda water to retain their color4  #ci4 
,salt is always added in the cooking of 
vegetables to season them4 ,in the use  
of salt1 two important points must be   
borne in mind3 first1 that it has the   
effect of hardening the tissues of the  
vegetable in much the same manner as it 
hardens the tissues of meat2 and1       
secondly1 that it helps to draw out the 
flavor of the vegetables4 ,these two    
facts determine largely the time for    
adding the salt4 ,if an old1 tough1     
winter vegetable is to be prepared1 it  
should be cooked until nearly soft in   
water that contains no salt1 and the    
salt should be added just before the    

cooking is finished4 ,when it is desired
 to draw out the flavor1 as1 for        
instance1 when vegetables are cooked for
 soup or stews1 the salt should be      
supplied when the vegetables are put on 
to cook4 ,young tender vegetables may be
 cooked in salt water1 but as such water
 extracts a certain amount of flavor1 an
 effort should be made to use it in the 
preparation of stews1 sauces1 and soups4
   ,,sauces ,,for ,,vegetables  #dj4    
,vegetables may1 of course1 be served   
plain1 but they are greatly improved in 
flavor1 nutritive value1 and often in   
appearance by the addition of a         
well-seasoned sauce4 ,numerous sauces   
are used for this purpose1 the one to   
select depending somewhat on the        
vegetable1 the method of cooking        
employed1 and the flavor that is        
desired4 ,recipes for the sauces found  
to be most satisfactory are here given4 
,it will be well to practice the making 
of these1 so as to become familiar with 
them and thus know just what sauce is   

meant when reference is made to a       
particular sauce in the recipes for     
vegetables4 ,the quantities given in the
 recipes for sauces will make sufficient
 sauce to dress the vegetables required 
for four to six persons4 ,white sauce1  
which is probably the one that is used  
oftenest1 may be made in various        
thicknesses1 as has been explained      
previously4 ,however1 the medium white  
sauce has been found to be the one most 
nearly correct for vegetables and       
consequently the one most preferred4    
,,medium ,,white ,,sauce  #b ,tb4 butter
 #b ,tb4 flour #a_/b tsp4 salt ,dash of 
pepper #a c4 milk  ,melt the butter and 
add the flour1 salt1 and pepper4 ,pour  
into this the milk1 which has been      
previously heated1 and cook together    
until the flour thickens completely4    
,pour over the vegetable1 from which the
 water has been previously drained1 and 
serve4  ,,vegetable ,,sauce  #b ,tb4    
butter #b ,tb4 flour #a_/b tsp4 salt    
,dash of pepper #a_/b c4 milk #a_/b c4  

water in which vegetable was cooked     
,melt the butter1 add the flour1 salt1  
and pepper1 and pour into this the      
heated liquids4 ,cook until the mixture 
thickens4 ,pour over the drained        
vegetable and serve hot4                
,,drawn-,,butter ,,sauce  #a_/d c4      
butter #b ,tb4 flour #a_/b tsp4 salt    
,dash of pepper #a c4 hot water  ,melt  
the butter1 add the flour1 salt1 and    
pepper1 and pour into this the hot      
water4 ,boil for a few minutes and      
serve4  ,,hollandaise ,,sauce  #a_/c c4 
butter #a ,tb4 flour #a_/d tsp4 salt    
#a_/b c4 boiling water #a egg yolk #b   
,tb4 vinegar or lemon juice  ,melt the  
butter1 add the flour1 salt1 and water1 
and cook until the mixture thickens4    
,while still hot1 pour over the slightly
 beaten egg yolk1 beating constantly to 
prevent curding4 ,add the vinegar or    
lemon juice4 ,serve with vegetables that
 have been boiled in salt water4        
,,sour-,,cream ,,dressing  #b ,tb4      
butter #b ,tb4 flour #a_/b tsp4 salt    

,dash of pepper #c_/d c4 milk or sweet  
cream #a_/d c4 vinegar  ,melt the butter
 and add the flour1 salt1 and pepper4   
,pour into this the heated milk or      
cream1 and allow the sauce to thicken4  
,then add the vinegar1 stirring rapidly1
 and serve hot4  ,,tomato ,,sauce       
#a-a_/b c4 stewed tomatoes #a slice     
onion #b ,tb4 butter #b ,tb4 flour #a_/b
 tsp4 salt ,dash of pepper  ,heat the   
tomatoes with the onion and force       
through a sieve4 ,melt the butter1 add  
the flour1 salt1 pepper1 and the        
strained tomatoes4 ,cook together until 
thick1 remove1 and serve hot with a     
vegetable4  ,,maitre ,d',,hotel ,,sauce 
#a_/c c4 butter #a ,tb4 chopped parsley 
#b ,tb4 lemon juice #a_/d tsp4 salt     
,dash of pepper  ,melt the butter and   
add the chopped parsley1 lemon juice1   
salt1 and pepper4 ,mix well1 and allow  
the whole to boil1 but not to brown4    
,pour over the vegetable and serve4     
,,parsley-,,butter ,,sauce  #a_/b c4    
butter #a ,tb4 chopped parsley #a_/b    

tsp4 salt ,dash of pepper  ,heat the    
butter in a saucepan until it is well   
browned1 and then add the parsley1 salt1
 and pepper4 ,allow the sauce to become 
hot1 but not to boil4 ,this is an       
excellent sauce to use over new potatoes
 or diced vegetables1 such as turnips or
 carrots4   ,,asparagus ,,and ,,its     
,,preparation  #da4 ,,asparagus is a    
vegetable that consists of the shoots of
 the plant1 which are eaten before the  
blossoms develop4 ,it grows quickly and 
is very tender if the shoots are clipped
 at just the right time after they      
appear above the ground4 ,it comes early
 in the spring1 being about the first   
green vegetable that gets into the local
 market1 but its season is comparatively
 short4 ,it does not keep long after it 
is purchased and is better when it is   
used at once4 ,if asparagus must be kept
 for any length of time1 it should be   
stored in a cool1 damp place4  #db4 ,in 
selecting asparagus1 it should be       
remembered that there are two varieties1

 one of which is green and the other    
white4 ,the stems of the green asparagus
 should be green to the bottom1 and     
should not be hard nor woody where they 
are cut from the plant4 ,however1 if a  
part of the stems is found to be woody1 
the hard ends should not be rejected1   
for the outside may be peeled off and   
the center used1 or the hard ends may be
 cooked with other vegetables for the   
making of soup4 ,the white asparagus    
will have slightly green tips1 while the
 rest of the stem will be white4        
,asparagus is one of the succulent      
vegetables comparatively low in food    
value4 ,it contains1 as ,table ,i shows1
 only one-fourth as many calories to the
 pound as potatoes4 ,its food value1    
however1 may be increased by dressing it
 with butter after the vegetable has    
been cooked or by serving with it a     
sauce made with milk1 butter1 flour1    
etc4 ,then1 too1 asparagus is sometimes 
served on toast1 which is another means 
of making a more nutritious dish out of 

this vegetable4  ,in its composition1   
asparagus contains a diuretic1 that is1 
a substance that has an effect upon the 
kidneys1 and that is known as           
asparagine4 ,because of the presence of 
this substance1 asparagus is thought to 
be injurious to those who have kidney   
trouble1 but it need not be avoided     
except in some forms of this disease4   
#dc4 ,,preparation ,,for ,,cooking4--,to
 prepare asparagus for cooking1 strip   
the tiny scales from the sides of the   
stems by means of a small paring knife4 
,these hold sand and are responsible for
 the presence of the grit that is       
sometimes found in a cooked dish of     
asparagus even when the housewife feels 
certain that she has washed it as clean 
as possible4 ,then wash the stems       
thoroughly in several cold waters1      
lifting them out of the water after each
 washing instead of pouring the water   
off of them4 ,if the water is poured off
 the stems1 the sand that has been      
washed from them is likely to remain in 

the bottom of the pan and mix with the  
vegetable again4  ,when the asparagus   
has been sufficiently washed1 it may be 
used in the full lengths or cut into    
pieces of any desired length1 #a inch   
being the size that is usually          
preferred4 ,if stems are to be cooked   
whole1 it is a good plan to form them   
into a bunch as when purchased and tie  
the bunch with a tape or a string4 ,when
 this is done1 the string should1 of    
course1 be cut and removed before the   
asparagus is served4 ,a point to        
remember about the preparation of this  
vegetable is that it should always be   
cooked in boiling1 salted water4  #dd4  
,,asparagus ,,with ,,butter             
,,dressing4--,perhaps the simplest way  
in which to prepare asparagus is to cook
 it in salted water and then serve it   
with a butter dressing4 ,when prepared  
in this way1 it may be served plain1 but
 it becomes more attractive1 as well as 
more nutritious1 if it is placed on     
squares of toast4  ,for this dish1      

secure a bunch of fresh1 tender         
asparagus1 wash it thoroughly1 and then1
 as desired1 cut it into inch lengths or
 allow it to remain whole4 ,pour enough 
boiling water over it to cover well1 add
 salt in the proportion of #a           
teaspoonful to each quart of water1 and 
allow it to cook until the stems may be 
easily pierced with a fork1 which in    
most cases will require not more than   
from #aj to #ae minutes4 ,the length of 
the cooking is an important factor with 
this vegetable1 for when it is          
overcooked its flavor is not so         
agreeable as when it has had just enough
 cooking4 ,when the asparagus is done1  
drain off the water1 season with a      
little more salt and a dash of pepper1  
and1 if it is to be served without      
toast1 add #a tablespoonful of butter   
for each bunch cooked1 allowing the     
butter to melt4 ,in case it is to be    
served on toast1 allow a small amount of
 the liquid in which it was cooked to   
remain on it1 add the butter to this1   

and1 after placing several of the stems 
or a number of the pieces on the squares
 of toast1 dip a little of the liquid   
over all4  #de4 ,,creamed ,,asparagus   
,,on ,,toast4--,a still more nutritious 
dish can be prepared from asparagus by  
combining it with a cream sauce and     
serving it on toast4 ,the sauce supplies
 protein and fat and the toast furnishes
 carbohydrate1 substances in which this 
vegetable is low4 ,numerous ways of     
serving this combination may be resorted
 to1 but one of the most attractive     
methods is illustrated in ,fig4 #b4 ,as 
here shown1 a small bunch of the stems  
is slipped through a ring of toast cut  
by means of round cutters of two sizes4 
,if it is not desired to use toast for  
this1 a ring of lemon rind or pimiento  
may be substituted1 or the ring may be  
omitted altogether and the stems merely 
laid in an orderly manner on a square of
 toast4 ,also1 with this dish1 as with  
the previous one1 the asparagus may be  
cut into inch lengths instead of being  

cooked whole4  ,illustration3 ,,fig4 #b 
,to prepare creamed asparagus1 clean it 
in the manner explained in ,art4 #dc4   
,then either cut it into inch lengths or
 allow the stems to remain whole1 and   
cook it in enough boiling salted water  
to cover it well4 ,while the asparagus  
is cooking1 prepare a medium white      
sauce4 ,as soon as the asparagus has    
cooked enough to be pierced with a fork1
 pour off the water and serve with the  
sauce in any of the ways already        
suggested4 ,if the asparagus is left    
whole1 the sauce is poured over it after
 it is placed on the toast1 but when it 
is cut into small pieces1 it is usually 
combined with the sauce and the creamed 
vegetable then poured over the toast4   
#df4 ,,scalloped ,,asparagus4--,another 
nutritious dish with asparagus as its   
base is scalloped asparagus4 ,this      
involves all the ingredients used in    
creamed asparagus1 but to give it still 
more food value1 cheese is also added4  
,,scalloped ,,asparagus 7,sufficient to 

,serve ,six7  #a bunch asparagus #b ,tb4
 butter #b ,tb4 flour #a c4 asparagus   
stock #a_/b c4 milk #a_/d tsp4 salt #a  
c4 buttered cracker crumbs #a_/b c4     
grated cheese  ,clean the asparagus     
according to the directions given in    
,art4 #dc4 ,cut it into inch lengths and
 cook in boiling salted water until it  
is tender enough to be pierced with a   
fork1 and then drain4 ,prepare a sauce  
by melting the butter1 adding the flour1
 and pouring into this mixture the      
heated stock and milk seasoned with the 
salt4 ,put a layer of the buttered      
crumbs in the bottom of a baking dish1  
and pour half the asparagus over them4  
,sprinkle the asparagus with one-third  
the cheese and add another layer of     
crumbs4 ,sprinkle this with one-third   
the cheese4 ,add the remainder of the   
asparagus and the crumbs and sprinkle   
the rest of the cheese on top4 ,pour the
 sauce over the entire mixture1 place in
 the oven1 and bake until heated        
thoroughly and the top is slightly      

browned4 ,serve from the baking dish4   
99       99       99       99       99  
,,beans ,,and ,,their ,,preparation     
,,varieties ,,of ,,beans  #dg4 ,of all  
the vegetables commonly used for food1  
,,beans afford the greatest variety4    
,however1 there are two principal       
classes into which all varieties of this
 vegetable can be placed1 namely1 string
 beans and shell beans4 ,string beans   
include both the pods and the seeds1 and
 are used when the beans are very young4
 ,shell beans consist of the seeds1     
which are allowed to mature either      
partly or entirely and are taken from   
the shells before cooking4 ,those which 
are partly developed are cooked when    
they are fresh1 but the ones that are   
allowed to mature completely are dried  
and then stored for use at any time     
during the year4 ,in some cases1 the    
same variety of beans may be used in the
 three ways mentioned1 while in others  
certain kinds are raised expressly for  
one of these purposes4  #dh4 ,the food  

value of beans increases as they mature1
 as will be observed upon reference to  
,table ,i4 ,the very young beans1 that  
is1 the string beans1 which include the 
pods and all1 are comparatively low in  
food value1 being only a little higher  
than asparagus4 ,to increase the food   
value of these1 fat meat1 butter1 or    
other fat is supplied in their cooking1 
or milk or a cream sauce is added before
 they are served4 ,fresh shell beans    
have much more nutriment than string    
beans1 whereas dried beans are very high
 in food value4 ,it is this             
characteristic of dried shell beans that
 makes them a very good meat substitute4
   ,,string ,,beans  #di4 ,,varieties   
,,of ,,string ,,beans4--,there are two  
general varieties of string beans3 the  
yellow ones1 which are commonly known as
 wax beans1 and the green ones1 which   
are the ones usually meant when the term
 string beans is used4 ,numerous        
varieties exist among these classes1 and
 some are very much better than others4 

,many of them have strings1 but others  
are stringless and consequently are     
easier to prepare4 ,whatever kind is    
used should be picked from the vines    
before the beans are old enough for the 
pods to develop woody fibers4 ,otherwise
 they will not be palatable1 for when   
they have reached this stage it will be 
impossible to cook them soft4  #ej4     
,,selection ,,and ,,care4--,small1      
round1 rusty-looking spots are common to
 both string and wax beans2 but when    
such spots are present they must be     
removed before cooking4 ,as there is    
considerable waste in the preparation of
 such beans for the table1 it is wise in
 buying string beans to select those    
whose surface is not marred with such   
blemishes4 ,in addition1 the beans      
should be as fresh as can be obtained   
and crisp and tender enough to snap when
 the pods are bent in half4 ,proper     
attention should be given to them after 
they are purchased1 too4 ,if possible1  
they should be cooked immediately1 but  

if this cannot be done they should be   
kept in a cool1 damp place to prevent   
them from becoming limp4 ,however1 if   
they wilt before they can be cooked1    
they may be freshened by allowing them  
to stand in cold water for a short time4
  #ea4 ,,preparation ,,and              
,,cooking4--,to prepare beans for       
cooking1 wash them thoroughly in cold   
water4 ,if the beans are of the         
stringless variety1 cut off the stem and
 blossom ends2 but1 in case they have   
strings1 break the ends and strip off   
the strings together with the ends1 as  
shown in ,fig4 #c4 ,the beans may then  
be cooked whole or cut into inch lengths
 before cooking4 ,if it is desired to   
cut them1 the most convenient way is to 
place them in an orderly heap on a      
cutting board and then cut a handful at 
a time1 drawing a sharp knife across    
them as they are held on the board4 ,any
 imperfect portions should be removed   
before cutting4  #eb4 ,the cooking of   
string beans is similar to that of      

asparagus1 except that they require     
longer cooking4 ,put them1 either whole 
or cut into a kettle1 cover them with   
boiling water to which has been added #a
 teaspoonful of salt to each quart of   
water1 and cook them with the cover on  
the kettle until they can be easily     
pierced with a fork4 ,the length of time
 required to cook them depends on the   
age of the beans1 but usually from #cj  
minutes to #a hour will be sufficient4  
,when they are done1 drain the water    
from them1 but save it to make sauce for
 them or to add to soup stock4  #ec4    
,,string ,,beans ,,in ,,butter4--,string
 beans1 which1 of course1 include wax   
beans1 may be served with a sauce of    
some kind1 but they are very appetizing 
when merely drained after cooking and   
served with melted butter4              
,illustration3 ,,fig4 #c  ,to prepare   
beans in this manner1 wash the desired  
amount1 remove the ends and strings1 if 
necessary1 and cut into inch lengths4   
,cook until they are tender and then    

pour off the water4 ,add #a             
tablespoonful of butter for each four   
persons to be served1 a dash of pepper1 
and1 if they are not salty enough1 a    
little more salt4 ,allow the butter to  
melt and serve the beans hot4  #ed4     
,,string ,,beans ,,with ,,salt          
,,pork4--,those who like the flavor of  
salt pork will find string beans cooked 
with a small piece of this meat very    
appetizing4 ,besides improving the      
flavor1 salt pork supplies the beans    
with fat1 a food substance in which they
 are very low4  ,after washing the beans
 that are to be cooked in this way1     
remove the ends and strings1 but do not 
cut into inch lengths4 ,put the whole   
beans to cook in boiling water and add  
#a_/d pound of pork for a sufficient    
amount of beans for four persons4 ,cook 
until the beans are tender1 and serve   
with the pork without removing from the 
liquid4  #ee4 ,,creamed ,,string        
,,beans4--,perhaps the most popular way 
in which to prepare string or wax beans 

is to cream them4 ,not only an          
appetizing dish1 but one whose food     
value is increased1 is the result4 ,the 
cream sauce served with the beans may be
 made entirely of milk1 but a very      
satisfactory sauce can be made by using 
half milk or cream and half liquid in   
which the beans were cooked4 ,to prepare
 creamed beans1 clean the beans in the  
usual way and cut them into inch        
lengths4 ,put them to cook in boiling   
salted water and cook until they may be 
easily pierced with a fork4 ,pour off   
the water1 but keep it to use in the    
dressing4 ,to dress a sufficient        
quantity of beans for four persons1 a   
sauce should be made as follows3        
,,sauce ,,for ,,creamed ,,string ,,beans
  #a ,tb4 butter #a ,tb4 flour #a_/d    
tsp4 salt ,pinch of pepper #a_/c c4 rich
 milk or cream #a_/c c4 liquid from     
beans  ,melt the butter in a saucepan   
and add the flour1 salt1 and pepper4    
,pour in the heated liquids and stir    
until the mixture is smooth and         

thoroughly cooked4 ,add the sauce to the
 beans1 heat together1 and serve4  #ef4 
,,string ,,beans ,,with ,,sour          
,,dressing4--,a dish having an entirely 
different flavor from those already     
explained is produced when beans are    
served with a sour dressing4  ,to       
prepare beans in this way1 clean a      
sufficient number according to the      
directions already given and cut them   
into inch lengths4 ,cook them in boiling
 salted water until they are tender4    
,pour off the water1 but retain #a_/b   
cupful for the dressing4 ,make the      
following sauce1 which will dress a     
sufficient quantity of beans for four   
persons3  ,,sour ,,dressing  #b ,tb4 ham
 or bacon fat #a ,tb4 flour #a_/d c4    
vinegar #a_/b c4 liquid from beans      
,melt the fat in a double boiler1 add   
the flour1 and into this stir the       
vinegar and the liquid from the beans4  
,cook until the mixture thickens and    
pour over the beans4 ,reheat and serve4 
,,shell ,,beans  #eg4 ,,varieties ,,and 

,,food ,,value ,,of ,,shell             
,,beans4--,when beans have matured on   
the vines to such an extent that the    
pods are no longer tender enough for    
human consumption1 they are picked and  
the seeds then used for food4 ,some are 
picked before the seeds have entirely   
matured1 and these1 which must be young 
enough to contain considerable moisture1
 are cooked fresh2 others are allowed to
 mature entirely and are then dried     
before they are cooked4 ,after being    
dried1 beans keep indefinitely and      
require no care in storage except that  
they must not become moist4 ,numerous   
varieties of both fresh and dried shell 
beans are in use1 including navy1       
marrowfat1 pinto1 and ,lima beans4  #eh4
 ,fresh shell beans average about three 
times as much food value as string or   
wax beans4 ,most of this is carbohydrate
 in the form of starch1 but they also   
contain considerable protein4 ,dried    
shell beans1 which are entirely         
different in flavor and texture from    

fresh ones1 contain still more          
nutriment1 their food value being more  
than twice that of fresh shell beans and
 over four times that of potatoes4 ,in  
the entirely matured bean1 which1 as has
 already been mentioned1 belongs to the 
class of vegetables called legumes1 the 
high food value is due to the high      
percentage of starch and the large      
amount of protein in the form of        
legumin1 a substance that is an         
important substitute for other more     
expensive protein foods4 ,this          
composition reveals at once the fact    
that dried shell beans make an excellent
 food1 provided some fat is added to    
them in their preparation4  #ei4        
,,preparation ,,and ,,cooking ,,of      
,,fresh ,,shell ,,beans4--,with the     
exception of ,lima beans1 most of the   
varieties of fresh shell beans are      
placed on the market in the pods and    
must be shelled after they are          
purchased4 ,green ,lima beans1 however1 
are usually sold shelled4 ,if the beans 

are purchased in the pods1 wash them in 
cold water before shelling1 but if they 
are bought shelled1 wash the shelled    
beans4 ,then put them to cook in        
sufficient boiling water to which has   
been added #a teaspoonful of salt for   
each quart4 ,allow the beans to cook    
until they may be easily pierced with a 
fork4 ,the cooking will probably require
 from #de minutes to #a-a_/b hours1     
depending on the age and variety of the 
beans4  #fj4 ,,shell ,,beans ,,dressed  
,,with ,,butter4--,any variety of fresh 
shell beans may be prepared according to
 the accompanying recipe1 but ,lima     
beans are especially delicious when     
cooked in this way4  ,prepare and cook  
the beans as directed in ,art4 #ei4     
,when they are sufficiently cooked1 pour
 off the water1 season with additional  
salt1 if necessary1 and a dash of       
pepper1 and add #a tablespoonful of     
butter for each four persons to be      
served4 ,allow the butter to melt and   
serve the beans hot4  #fa4 ,,shell      

,,beans ,,in ,,cream4--,fresh shell     
beans are especially appetizing when    
they are dressed with cream4 ,besides   
improving the flavor1 cream also adds   
considerable food value1 an item that   
should not be overlooked4  ,for this    
dish1 prepare and cook the beans in the 
manner explained in ,art4 #ei4 ,when    
they are tender1 pour off the water and 
season with additional salt and pepper4 
,then for each four persons to be       
served1 add #a tablespoonful of butter  
and #a_/b cupful of thin cream4 ,heat   
the beans well in the cream and serve4  
#fb4 ,,bean ,,puree4--,persons with whom
 the coarse skins that must necessarily 
be eaten with beans disagree1 find bean 
puree very satisfactory4 ,to prepare it1
 clean and cook the beans in boiling    
salted water according to the directions
 given in ,art4 #ei4 ,then pour off the 
water and force the beans through a     
ricer or a sieve4 ,add sufficient       
butter1 salt1 and pepper to season well 
and serve hot4  #fc4 ,,cooking ,,of     

,,dried ,,shell ,,beans4--,before dried 
shell beans of any variety are cooked1  
look them over very carefully1 reject   
any that are unfit for use1 and wash the
 rest in cold water4 ,they may then be  
cooked without further preparation1 but 
in order to hasten their cooking and    
save fuel in their preparation1 it is a 
good plan to moisten them by soaking    
them in water before cooking4 ,if they  
are to be soaked1 place them in cold    
water and allow them to remain there for
 #h to #ab hours4 ,then put them on to  
cook in water to which has been added a 
small pinch of soda4 ,parboil the beans 
in this water until the outside skin    
begins to crack and then pour off the   
water4 ,while it is true that a certain 
amount of mineral salts and perhaps a   
small percentage of food value are lost 
in this procedure1 because the water    
that is poured off is too strong to be  
used for any other purpose1 the         
improvement in the flavor warrants any  
loss that might occur4 ,after pouring   

off the water1 wash the beans in cold   
water1 add fresh water to continue the  
cooking1 and allow the beans to simmer  
slowly until they are cooked soft enough
 to crush between the fingers1 but still
 retain their original shape4 ,nothing  
is gained by cooking them rapidly on a  
hot fire1 and considerable fuel is      
wasted by this practice4  ,the fireless 
cooker and the double boiler are        
excellent utensils for the cooking of   
dried beans1 because they cook the beans
 at a temperature below boiling point4  
,they therefore cook the beans soft with
 little difficulty and prevent the      
protein from becoming hard4 ,the theory 
of the cooking of protein--that is1 the 
higher the temperature1 the harder the  
coagulation--applies in the cooking of  
dried beans1 just as it does in the     
cooking of eggs or milk4  #fd4 ,,stewed 
,,navy ,,beans4--,the common small white
 beans are called navy beans from the   
fact that they are much used in the     
navy4 ,these may be prepared in various 

ways1 but the simplest method is to stew
 them4 ,in the preparation of this dish1
 as well as any other made from dried   
beans1 it will be well to remember that 
#a_/b cupful of beans is usually        
sufficient to serve four persons when   
they are cooked4  ,look over the        
required amount of beans1 reject any    
that are imperfect1 wash thoroughly1 and
 put to soak overnight in cold water4   
,pour off any water that remains1 cover 
well with boiling water1 and add a pinch
 of soda4 ,cook slowly until the skins  
begin to burst4 ,pour off the water1 add
 fresh hot water and #a teaspoonful of  
salt for each quart of water1 and allow 
to simmer until the beans may be easily 
crushed between the fingers4 ,during    
this process1 the water should cook down
 until just a sufficient amount to serve
 with the beans remains4 ,when this is  
accomplished1 add #a-a_/b tablespoonfuls
 of butter1 a dash of pepper1 and1 if   
necessary1 additional salt4 ,instead of 
the butter1 ham or bacon fat may be used

 for seasoning1 or a small piece of ham 
or salt pork may be cooked with the     
beans and the fat omitted4 ,serve the   
beans hot4  #fe4 ,,lima ,,beans ,,in    
,,cream4--,dried ,lima beans1 when      
combined with thin cream1 make a very   
appetizing dish4 ,to prepare them in    
this way1 clean1 soak1 and cook them as 
explained in ,art4 #fc4 ,when they are  
soft enough to crush easily between the 
fingers and the water has boiled down so
 that practically none remains1 add     
#a_/b cupful of thin cream to a         
sufficient quantity for four persons4   
,allow the beans to simmer for a short  
time in the cream1 add additional salt  
and a dash of pepper for flavoring1 and 
serve4  #ff4 ,,lima ,,beans ,,en        
,,casserole4--,while the small varieties
 of dried beans are more commonly baked 
than the larger ones1 ,lima beans will  
be found especially delicious when      
prepared in a casserole4  ,,lima ,,beans
 ,,en ,,casserole 7,sufficient to ,serve
 ,six7  #a c4 dried ,lima beans #a_/d c4

 ham or bacon fat #b c4 milk #b tsp4    
salt #a_/d tsp4 pepper  ,soak the beans 
overnight and then parboil them in soda 
water4 ,drain off the water and turn the
 beans into a baking dish4 ,add the fat1
 milk1 salt1 and pepper4 ,cover the dish
 and bake until the beans are soft4     
,serve hot from the casserole4          
,illustration3 ,,fig4 #d  #fg4          
,,lima-,,bean ,,loaf4--,if a dish that  
is not only appetizing1 but sufficient  
in food value to be used as a meat      
substitute1 is desired1 ,lima-bean loaf1
 which is illustrated in ,fig4 #d1      
should be selected4 ,this is very good  
when served alone1 but it becomes more  
attractive and at the same time more    
palatable when a sauce or gravy is      
added4  ,,lima-,,bean ,,loaf            
7,sufficient to ,serve ,six7  #a c4     
dried ,lima beans #b c4 bread crumbs    
,milk to moisten crumbs #b eggs #a tsp4 
salt #a_/d tsp4 pepper #a_/b tsp4 celery
 salt #b ,tb4 butter  ,soak the beans   
overnight and parboil them in soda      

water4 ,pour off this water1 cook until 
tender in boiling salted water1 and then
 drain4 ,moisten the bread crumbs       
slightly with milk1 mix them with the   
beans1 and add the beaten eggs and      
seasoning4 ,when the entire mixture is  
well blended1 place in a loaf pan1 dot  
the top with the butter1 and bake in the
 oven until nicely browned and quite    
firm4 ,turn out on a platter1 garnish   
with parsley1 and serve by cutting it   
into slices1 as shown in ,fig4 #d4  #fh4
 ,,bean ,,souffle4--,probably the       
daintiest dish that can be made from    
dried beans is bean souffle4 ,this is   
equally suitable as the main dish for a 
luncheon or a home dinner4 ,one point to
 remember about it is that it should be 
served immediately1 for souffle usually 
settles when taken from the oven4       
,,bean ,,souffle 7,sufficient to ,serve 
,six7  #a c4 bean pulp #a tsp4 salt     
#a_/h tsp4 pepper #a_/d tsp4 celery salt
 #a ,tb4 onion juice #b eggs  ,make the 
bean pulp by forcing well-cooked beans  

through a colander or a press4 ,add all 
the seasoning and the beaten egg yolks4 
,beat the egg whites stiff and fold them
 into the mixture4 ,when well blended1  
pour into a greased baking dish1 or     
individual dishes1 place in a pan       
containing hot water1 and bake in a     
moderate oven until the souffle is set1 
which will require from #cj to #de      
minutes4 ,test by tapping slightly with 
the finger4 ,if the dent thus made in   
the souffle springs back1 it is         
sufficiently baked4 ,remove from the    
oven and serve at once4  ,illustration3 
,,fig4 #e  #fi4 ,,baked                 
,,beans4--,almost any kind of dried     
beans may be used for baking4 ,some     
persons prefer the small navy beans1    
which are mentioned in this recipe1     
whereas others like the larger marrowfat
 beans or ,lima beans4 ,pinto beans have
 for some time been taking the place of 
navy beans1 and are found to be a very  
good substitute4 ,to bake beans         
successfully1 a dish with a             

tight-fitting cover1 such as the one    
shown in ,fig4 #e1 is required4 ,this is
 made of heavy glass1 but if such a     
utensil is not available1 very          
satisfactory results can be obtained by 
using a heavy earthen bowl1 crock1 or   
baking dish4 ,to produce the delicious  
flavor that is agreeable to most        
persons1 beans should be baked a long   
time4 ,therefore1 as considerable heat  
is consumed in their cooking1 it is a   
wise plan to prepare more than enough   
for one meal4 ,they may be served the   
second time as baked beans1 or1 if this 
is not desired1 they may be used for    
various other purposes4  ,,baked ,,beans
 7,sufficient to ,serve ,six7  #a pt4   
navy beans #b ,tb4 molasses #b tsp4 salt
 #a_/b lb4 bacon or salt pork  ,soak the
 beans overnight1 parboil in soda water1
 and drain4 ,add a sufficient amount of 
water to cover the beans well1 cook     
until they break open1 and then pour    
with the liquid into a baking dish4 ,if 
this liquid does not almost cover the   

beans1 add more until it comes nearly to
 the top4 ,add the molasses and salt1   
cut the salt pork into pieces1 and      
distribute these well through the beans1
 placing a piece or two over the top4   
,the beans should then appear as shown  
in ,fig4 #e4 ,place the cover on the    
dish and bake in a slow oven for #d or  
#e hours4 ,remove the cover             
occasionally1 stir the beans carefully  
so as not to crush nor break them1 and  
add enough water from time to time to   
keep the beans well moistened4 ,when    
done1 the beans should be light brown in
 color1 but the top should be well      
browned4 ,sometimes it will be found    
necessary to remove the cover in order  
to brown the beans sufficiently4  #gj4  
,,bean ,,croquettes4--,left-over baked  
beans need never be wasted1 for there   
are numerous uses to which they can be  
put4 ,if it is not desired to reheat    
them and serve them again as baked      
beans1 they may be utilized in soup1    
salads1 and sandwiches1 or they may be  

made into souffle1 as explained in ,art4
 #fh1 or into croquettes according to   
the accompanying recipe4 ,bean          
croquettes may be served plain1 but they
 are much improved by the addition of   
tomato sauce4  ,,bean ,,croquettes      
7,sufficient to ,serve ,six7  #b c4 cold
 baked beans #a-a_/b c4 bread crumbs    
,milk to moisten crumbs #a egg #a tsp4  
salt ,pinch of pepper  ,to the beans add
 the bread crumbs slightly moistened    
with milk4 ,stir in the egg1 beaten1 and
 the salt and pepper4 ,blend the entire 
mixture1 form into croquettes1 and roll 
in dry crumbs4 ,bake in the oven until  
brown1 saute in shallow fat1 or fry in  
deep fat4 ,place on a platter1 garnish  
with parsley1 and serve plain or with   
tomato sauce4   ,,beets ,,and ,,their   
,,preparation  #ga4 ,,beets are a root  
vegetable that comes in two varieties1  
red and white4 ,the red beets are more  
popular for cooking than the white ones1
 and of these the ones that retain their
 dark-red color after cooking are       

preferable to any other4 ,the root1     
however1 is not the only part of this   
plant that is eaten1 for the tops are   
also much used for food4 ,when the tops 
are to be cooked1 the plants are usually
 not allowed to mature to the extent    
that the root parts can be used2 still1 
early in the summer1 when very small    
beets are to be had with the tops on1   
both the tops and the beets may be used4
 ,at this age1 the beets are very tender
 and do not require long cooking4 ,if   
the beets are not eaten when they are   
young1 they are allowed to mature in the
 ground and are then pulled in the fall 
and stored for a winter vegetable4      
,like other root vegetables1 beets      
contain very little protein and fat1 but
 in their composition is included a     
fairly large percentage of carbohydrate 
in the form of sugar4 ,their total food 
value is greater than that of string    
beans1 but is considerably less than    
that of potatoes4  #gb4 ,,selection     
,,and ,,care ,,of ,,beets4--,when beets 

are selected as a summer vegetable with 
the idea of using both the tops and the 
roots1 the tops should be fresh1 that   
is1 not withered nor rotted4 ,when the  
roots are to be used1 either as a summer
 or a winter vegetable1 they should have
 a smooth skin1 should contain no       
blemishes1 and1 as nearly as possible1  
should be uniform in size4  ,summer     
beets require about the same care as any
 other vegetable2 that is1 they should  
be kept in a cool1 damp place until they
 are ready to be cooked4 ,if they are at
 all wilted at that time1 they may be   
freshened by allowing them to stand in a
 pan of cold water for several hours4   
,winter beets1 however1 should be stored
 in a cool1 dark place where they will  
not freeze4 ,a portion of the cellar    
that has a dirt floor is a very good    
place to put the bins containing such   
vegetables4 ,the woody tissue of beets  
that are stored increases as the winter 
advances1 so that any beets that remain 
until spring are rather hard and        

extremely difficult to cook4 ,in fact1  
at times it is almost impossible to make
 them soft enough to serve1 but they can
 be greatly improved by soaking them in 
cold water for a few hours before       
cooking them4  #gc4 ,,preparation ,,and 
,,cooking ,,of ,,beets4--,in preparing  
young beets for cooking1 allow an inch  
or two of the stems to remain on the    
beets in order to prevent them from     
bleeding4 ,of course1 from winter beets1
 the entire stem should be removed1 as  
it will be dried up4 ,scrub beets of    
either variety carefully with a         
vegetable brush until entirely free from
 dirt4 ,then1 whether they are old or   
young1 put them to cook in boiling water
 without removing their skins4 ,allow   
them to cook until they are soft enough 
to be pierced with a fork4 ,this is the 
best way in which to determine when the 
beets are done1 for as the length of    
time required to cook them depends      
entirely on their age1 no definite time 
can be stated4 ,as soon as they are     

sufficiently cooked1 pour off the water1
 allow them to cool enough to handle1   
and then remove the skins1 which will   
slip off easily4  #gd4 ,,buttered       
,,beets4--,butter added to beets        
increases both their nutriment and their
 flavor4 ,in order to prepare buttered  
beets1 first clean and cook them in the 
manner just explained4 ,to remove the   
skins1 scrape the beets as thinly as    
possible1 so as not to waste any more   
than is necessary4 ,then slice them thin
 or cut them into #a_/b-;inch cubes1    
season well with salt and pepper1 and   
add #a tablespoonful of butter for each 
four persons to be served4 ,allow the   
beets to heat thoroughly in the butter1 
and serve hot4  #ge4 ,,beets ,,with     
,,cream ,,dressing4--,if a creamed      
vegetable is desired1 beets to which    
cream has been added will be very       
satisfactory4 ,clean and cook the beets 
in the manner explained in ,art4 #gc4   
,then peel1 cut into slices1 place in a 
saucepan1 and nearly cover with thin    

cream4 ,allow them to cook in the cream 
for a few minutes1 season with salt and 
pepper1 and serve4  #gf4 ,,beets ,,with 
,,sour ,,dressing4--,to give variety1   
beets are sometimes served with a sour  
dressing4 ,probably no other vegetable  
lends itself so well to this sort of    
preparation as beets1 with the result   
that a very appetizing dish is provided4
  ,,beets ,,with ,,sour ,,dressing      
7,sufficient to ,serve ,six7  #f        
medium-sized beets #b ,tb4 butter #b    
,tb4 flour #a tsp4 salt #a_/h tsp4      
pepper #a_/d c4 vinegar #a-a_/d c4 hot  
water  ,prepare and cook the beets as   
explained in ,art4 #gc4 ,when tender1   
drain them1 remove the skins1 and dice  
the beets4 ,make a sauce by melting the 
butter in a double boiler and adding the
 flour1 salt1 pepper1 vinegar1 and hot  
water4 ,cook until the flour thickens   
the sauce and then pour over the beets4 
,heat together and serve4  #gg4 ,,baked 
,,beets4--,if something entirely        
different in the way of a vegetable dish

 is wanted1 baked beets will meet with  
favor4 ,beets may be baked in a covered 
baking dish or on the open grate of an  
oven4 ,a slow fire produces the best    
results1 and as a rule it will take #d  
or #e hours to bake good-sized beets4   
,wash thoroughly and dry the desired    
number of beets4 ,place them in a baking
 dish and set in a slow oven or place   
them on the open grate4 ,bake until they
 may be pierced with a fork4 ,remove    
from the skins and serve with a sour    
sauce or merely with salt1 pepper1 and  
butter4  #gh4 ,,pickled ,,beets4--,when 
beets are cooked for any of the recipes 
that have been given1 it will be economy
 to boil more than will be needed for   
one meal1 for a large number can be     
cooked with practically the same        
quantity of fuel as a few4 ,then the    
remainder may be pickled by peeling     
them1 cutting them into slices1 and     
pouring over them hot vinegar sweetened 
slightly and flavored with spice4       
,pickled beets make an excellent relish 

and they will keep for an indefinite    
period4   ,,brussels ,,sprouts ,,and    
,,their ,,preparation  ,illustration3   
,,fig4 #f  #gi4 ,,brussels ,,sprouts1 as
 shown in ,fig4 #f1 look just like tiny 
green heads of cabbage4 ,these heads    
grow along a stem that protrudes above  
the surface of the ground in much the   
same way as does the stem to which a    
head of cabbage is attached4 ,the heads 
are cut from the stem and then usually  
packed in quart boxes4 ,it is in such   
boxes as these that they are found in   
the markets1 where they can be purchased
 from ,december until early spring4     
,they are considered a great delicacy   
because of the fineness of their flavor1
 which rivals that of cauliflower and1  
while closely resembling that of        
cabbage1 is much superior to it4 ,in    
food value1 they are somewhat higher    
than cauliflower1 but about equal to    
beets4  #hj4 ,,cooking ,,of ,,brussels  
,,sprouts4--,to prepare ,brussels       
sprouts for the table1 break off the    

outside leaves from the heads1 and then 
in order to remove any bugs that may be 
lodged in the heads1 allow them to stand
 in cold salted water for #a hour or so 
before cooking4 ,after removing the     
sprouts from the salted water1 pour     
enough boiling water over them to cover 
them well1 add #a teaspoonful of salt to
 each quart of water1 and boil without  
any cover on the kettle until they can  
be easily pierced with a fork4 ,care    
should be taken not to overcook the     
sprouts1 for when they are cooked too   
long they become red in color and       
develop a strong flavor4  ,illustration3
 ,,fig4 #g  #ha4 ,,buttered ,,brussels  
,,sprouts4--,when ,brussels sprouts are 
properly cooked and then seasoned with  
salt and pepper and flavored with       
butter1 an appetizing dish is the       
result4 ,to make such a dish for about  
six persons1 prepare and cook #a quart  
of ,brussels sprouts in the manner just 
explained4 ,when they are tender1 pour  
off the water1 season with additional   

salt and a dash of pepper1 and add #b   
tablespoonfuls of butter4 ,allow the    
butter to melt over the sprouts and then
 serve hot4  ,if a more attractive dish 
is desired1 the ,brussels sprouts       
prepared in this way may be combined    
with ,french lamb chops1 as shown in    
,fig4 #g4 ,pile up the buttered sprouts 
in the center of a platter1 and then    
place broiled or sauted lamb chops1     
whose ends are trimmed with paper       
frills1 around the sprouts in the manner
 shown4  #hb4 ,,creamed ,,brussels      
,,sprouts4--,a very satisfactory way in 
which to prepare ,brussels sprouts is to
 serve a cream sauce over them4 ,this   
sauce1 of course1 adds food value1 and  
at the same time greatly improves the   
flavor of the vegetable4  ,,creamed     
,,brussels ,,sprouts 7,sufficient to    
,serve ,six7  #a qt4 ,brussels sprouts  
#b ,tb4 butter #b ,tb4 flour #a-a_/b c4 
milk #a tsp4 salt ,dash of pepper       
,prepare and cook the sprouts as        
explained in ,art4 #hj4 ,when they are  

tender1 drain the water from them4 ,make
 a white sauce of the butter1 flour1    
milk1 salt1 and pepper4 ,pour this over 
the sprouts1 heat together1 and serve4  
#hc4 ,,scalloped ,,brussels             
,,sprouts4--,undoubtedly the most       
palatable way of preparing ,brussels    
sprouts is to scallop them4 ,the        
ingredients used in the preparation of  
this dish add food value1 as well as    
flavor4  ,,scalloped ,,brussels         
,,sprouts 7,sufficient to ,serve ,six7  
#a qt4 ,brussels sprouts #c ,tb4 butter 
#b ,tb4 flour #a tsp4 salt #b c4 milk #a
 c4 buttered crumbs  ,prepare the       
sprouts as explained in ,art4 #hj4 ,cook
 them in boiling salted water until they
 are tender1 and then drain4 ,make a    
white sauce of #b tablespoonfuls of the 
butter1 flour1 salt1 and milk4 ,butter  
the crumbs by pouring #a tablespoonful  
of melted butter over them1 stirring    
until well blended4 ,place one-fourth of
 the crumbs in the bottom of a baking   
dish1 add about half of the sprouts1 and

 place another fourth of the crumbs over
 the sprouts4 ,add the remaining half of
 the sprouts and pour the sauce over    
these4 ,sprinkle the rest of the crumbs 
over the top1 place in the oven1 and    
bake until the crumbs are brown and the 
ingredients thoroughly heated4          
,,cabbage ,,and ,,its ,,preparation     
#hd4 ,,cabbage consists of the foliage  
of the cabbage plant4 ,it is a succulent
 vegetable with a high flavor2 in fact1 
its flavor is so strong that in many    
cases it disagrees with persons4        
,however1 if cabbage is properly cooked1
 no apprehension need be felt about     
eating it1 for it can be digested by    
most persons4  ,the food value of       
cabbage is not high1 being even less    
than that of string beans4 ,the greater 
part of this food value is carbohydrate 
in the form of sugar1 but in order to   
prepare cabbage so that it has any      
importance in the meal1 considerable    
quantities of protein1 fat1 and         
carbohydrate must be added4 ,in itself1 

it is valuable for its mineral salts and
 bulk4  ,numerous varieties of cabbage  
can be procured1 but only three are     
commonly used4 ,these include white     
cabbage1 which is used the most2 purple 
cabbage1 which is very dark in color and
 contains varying shades of red and     
blue2 and ,savoy cabbage1 which has a   
large number of green crinkled leaves   
and is commonly cooked by boiling4  #he4
 ,,selection ,,and ,,care ,,of          
,,cabbage4--,heads of cabbage that feel 
firm and solid to the touch and are     
rather heavy for their size are the best
 to select for cooking purposes4 ,this  
vegetable comes into the market early in
 the summer and may be had until late in
 the fall4 ,as it has excellent keeping 
qualities1 it may be stored for use as a
 winter vegetable4 ,when this is done1  
the stem and the roots should be allowed
 to remain on the head1 for then the    
cabbage is less apt to wither4 ,if this 
precaution is taken and the cabbage is  
stored in a cool place1 no great care is

 required to keep it in good condition  
until it is to be cooked unless1 of     
course1 it is kept for an abnormal      
length of time4  #hf4 ,,preparation     
,,and ,,cooking ,,of ,,cabbage4--,to    
prepare cabbage for cooking1 remove the 
outside leaves and then cut the head    
that remains into pieces of any         
desirable size4 ,whether the cabbage    
should be left in large pieces or cut   
very fine depends on the dish that is to
 be prepared4 ,for the first cutting1 be
 sure to cut the head down through the  
heart and the stem1 so that the part not
 used will remain intact4 ,this may then
 be used another time if it is kept cool
 and moist4 ,in case the cabbage becomes
 at all wilted1 it may be freshened by  
placing it in cold water a short time   
before it is to be cooked4  #hg4        
,cabbage is a vegetable that has many   
uses and is eaten both raw and cooked4  
,numerous opinions exist about the      
difference in digestibility between raw 
and cooked cabbage1 as well as the best 

ways in which to cook this vegetable4   
,it may be true that in some cases raw  
cabbage does not cause the disagreeable 
effect that cooked cabbage often does1  
but the reason for this is that cabbage 
when raw has a milder flavor than when  
cooked1 cabbage generally developing    
during the cooking a strong flavor that 
causes trouble4 ,the flavor of cabbage1 
however1 may be dissipated if attention 
is given to the cooking1 so that1 when  
properly prepared1 cabbage can be eaten 
with little fear of indigestion4  #hh4  
,when cabbage is cooked1 it is usually  
boiled like other vegetables2 that is1  
it is covered well with boiling water to
 which #a teaspoonful of salt is added  
for each quart1 and then allowed to boil
 until it can be easily pierced with a  
fork4 ,its cooking differs1 however1    
from that of many vegetables1 string    
beans1 for instance1 in that it is      
carried on with the cover removed from  
the kettle4 ,this plan permits of the   
evaporation of much of the strong       

flavor1 which arises in the steam and   
which would otherwise be reabsorbed by  
the cabbage4 ,since it is the retention 
of this flavor1 together with long      
cooking1 that causes this vegetable to  
disagree with persons who eat it1 both  
of these points should be carefully     
watched4 ,if it is cooked in an open    
vessel and it is boiled just long enough
 to be tender1 so that when done it is  
white and fresh-looking and not in any  
way discolored1 an easily digested dish 
will be the result4 ,usually cabbage    
will cook sufficiently in #a_/b hour and
 often in less time4  #hi4 ,,boiled     
,,cabbage4--,although cabbage permits of
 numerous methods of preparation1 plain 
boiled cabbage finds favor with many    
persons4 ,generally1 cabbage prepared in
 this way is merely seasoned with butter
 and served in a part of the liquid in  
which it is cooked1 but it has a more   
appetizing flavor if bacon or ham fat is
 used for seasoning or if a small       
quantity of ham or salt pork is cooked  

with it4  ,to prepare boiled cabbage1   
remove the outside leaves from a head of
 cabbage1 cut it in half down through   
the heart1 and then cut each half into  
coarse pieces4 ,unless it is very fresh1
 allow it to stand in cold water for at 
least #a hour before cooking4 ,put it   
into a kettle or a saucepan1 cover well 
with boiling water1 and add #a          
teaspoonful of salt for each quart of   
water4 ,if ham or salt pork is to be    
cooked with the cabbage1 put a small    
piece in the kettle with the cabbage4   
,allow the cabbage to cook with the     
cover removed until it is sufficiently  
tender to be pierced with a fork4 ,pour 
off all or a part of the liquid1        
depending on whether it is to be served 
dry or in its own liquid1 and then1 in  
case it has been cooked alone1 add      
butter or ham or bacon fat for flavor4  
,if not sufficiently seasoned1 add      
pepper and more salt4  #ij4 ,,creamed   
,,cabbage4--,when cabbage is to be      
creamed1 it is cut up into fairly fine  

pieces with a sharp knife4 ,the cream   
sauce that is added to it provides      
considerable food value and greatly     
improves its flavor4  ,,creamed         
,,cabbage 7,sufficient to ,serve ,six7  
#d c4 finely cut cabbage #b ,tb4 butter 
#b ,tb4 flour #a_/b tsp4 salt ,dash of  
pepper #a_/b c4 milk or thin cream #a_/b
 c4 liquid from cabbage  ,cook the      
cabbage according to the directions     
given in ,art4 #hi until it is tender   
and then drain the water from it4 ,while
 it is cooking1 melt the butter in a    
double boiler1 add the flour1 and stir  
until smooth4 ,pour in the heated liquid
 and season with the salt and pepper4   
,stir until the flour is thickened and  
the sauce is smooth4 ,pour this over the
 cabbage1 heat together for a few       
minutes1 and serve hot4  #ia4           
,,scalloped ,,cabbage4--,scalloped      
cabbage is a particularly appetizing    
vegetable dish1 and1 on account of the  
ingredients used in its preparation1 it 
is more nutritious than some of the     

other dishes in which cabbage is used4  
,,scalloped ,,cabbage 7,sufficient to   
,serve ,six7  #d c4 cabbage #a c4       
buttered crumbs #b ,tb4 butter #b ,tb4  
flour #a tsp4 salt #a_/h tsp4 pepper #a 
c4 milk #a_/b c4 liquid from cabbage    
,cut the cabbage into very small pieces 
with a sharp knife or a cabbage chopper4
 ,cook according to the directions given
 in ,art4 #hi until nearly tender1 and  
then drain4 ,spread #a_/d cupful of the 
buttered crumbs in the bottom of a      
baking dish1 put one-half of the cabbage
 over this1 and then add another #a_/d  
cupful of the crumbs and the remaining  
cabbage4 ,over this pour a white sauce  
made from the butter1 flour1 salt1      
pepper1 milk1 and liquid from the       
cabbage4 ,sprinkle the rest of the      
crumbs over the top4 ,bake in a slow    
oven until the cabbage is thoroughly    
heated through and the crumbs are       
browned on top4 ,this baking will       
complete the cooking of the cabbage4    
,serve hot4  #ib4 ,,hot ,,slaw4--,if a  

slightly sour flavor is desired in a    
vegetable dish1 hot slaw will           
undoubtedly appeal to the taste4  ,,hot 
,,slaw 7,sufficient to ,serve ,six7  #d 
c4 cabbage #a c4 water #b ,tb4 butter #a
 ,tb4 flour #a_/b tsp4 salt #a_/c c4    
vinegar #a egg  ,slice the cabbage very 
fine with a sharp knife or a cabbage    
cutter4 ,put it in a saucepan1 add the  
water1 and allow it to cook until the   
water is about half evaporated4 ,melt   
the butter in a pan and to it add the   
flour1 salt1 and vinegar4 ,then stir the
 beaten egg in quickly and pour this    
sauce over the cabbage at once4 ,allow  
the mixture to cook until the sauce has 
thickened1 stirring constantly to       
prevent the curding of the egg4 ,serve  
hot4  #ic4 ,,making ,,sauerkraut4--,as  
is well known1 sauerkraut is a cabbage  
preparation that is made by salting     
finely cut cabbage1 packing it tightly1 
and allowing it to ferment under        
pressure4 ,this food is made and sold   
commercially1 so that the housewife can 

usually purchase it in any quantity she 
desires4 ,however1 as it is not at all  
difficult to make sauerkraut1 and as a  
supply of cabbage in this form provides 
a valuable article of food during the   
winter months in households where it is 
relished1 the housewife will do well to 
prepare enough of this kind of cabbage  
to vary her meals during the winter4    
,that she may understand how to proceed 
with the making of sauerkraut and the   
proper cooking of it1 the accompanying  
directions and recipes are given4  #id4 
,for every #aj medium-sized heads of    
cabbage1 measure #b cupfuls of salt4    
,cut the heads of cabbage into quarters 
and shred on a cabbage slicer1 or       
cutter4 ,place several inches of the    
shredded cabbage in the bottom of a     
large crock1 and over it sprinkle a     
layer of salt4 ,stamp this down with a  
wooden potato masher or some other      
similar utensil4 ,then add another layer
 of cabbage and salt and stamp this down
 in the same way4 ,proceed in this      

manner until the crock is nearly full4  
,then place a clean cloth over the      
cabbage in the crock4 ,on this cloth    
place a clean board as near the size of 
the crock as possible1 and on the board 
place a large clean stone or some other 
weight4 ,when thus filled and weighted  
down1 place the crock in a cool place4  
,the cabbage will then begin to ferment1
 and it is this fermentation that       
changes the cabbage into sauerkraut4    
,after a time1 juice will form and      
gradually rise over the top of the      
board1 and on top of this juice will    
form a scum4 ,remove this scum at once1 
and do not allow any to collect at any  
time after the fermentation of the      
cabbage ceases4 ,occasionally1 when a   
supply of sauerkraut is taken from the  
crock for cooking1 replace the cloth by 
a clean one1 but always be sure to put  
the board and the weight back in place4 
#ie4 ,,sauerkraut ,,with                
,,spareribs4--,persons who are fond of  
sauerkraut find the combination of      

sauerkraut and spareribs very           
appetizing4 ,the spareribs give the     
cabbage a very pleasing flavor and at   
the same time supply nourishment to the 
dish4  ,,sauerkraut ,,with ,,spareribs  
7,sufficient to ,serve ,six7  #a qt4    
sauerkraut #b lb4 spareribs #a tsp4 salt
 #c c4 water  ,put the sauerkraut and   
the spareribs into a kettle and add the 
salt and water4 ,allow to simmer slowly 
for #b or more hours4 ,if additional    
water is necessary1 add it from time to 
time4 ,just before removing from the    
heat1 allow the water to boil down so   
that what remains may be served with the
 hot sauerkraut4  #if4 ,,baked          
,,sauerkraut4--,in the cooking of       
sauerkraut for the table1 pork in one   
form or another is generally added2 in  
fact1 one rarely thinks of sauerkraut   
except in combination with pork4 ,while 
boiling is the method that is usually   
applied to this vegetable1 many         
housewives prefer to bake it1 for then  
the odor does not escape so easily and a

 flavor that most persons prefer is     
developed4  ,,baked ,,sauerkraut        
7,sufficient to ,serve ,six7  #b lb4    
fresh pork #a qt4 sauerkraut #a ,tb4    
salt #c c4 water  ,cut the pork into    
several large chunks1 and put it with   
the sauerkraut into a baking dish that  
has a cover4 ,add the salt and water1   
cover the dish and place in the oven4   
,bake slowly for #b or #c hours4 ,serve 
hot4  #ig4 ,,sauted ,,sauerkraut4--,if  
an entirely different way of cooking    
sauerkraut is desired1 it may be sauted4
 ,when nicely browned and served with   
boiled frankfurters1 it is very         
appetizing4  ,,sauted ,,sauerkraut      
7,sufficient to ,serve ,six7  #a qt4    
sauerkraut #d ,tb4 bacon or ham fat #b  
tsp4 salt  ,steam the sauerkraut over   
boiling water for about #a hour4 ,then  
melt the fat in an iron frying pan1 add 
the sauerkraut and sprinkle with the    
salt4 ,place a cover over the pan and   
allow the sauerkraut to saute until it  
is slightly browned on the bottom4 ,stir

 and continue to cook until the entire  
amount is slightly browned4 ,serve hot4 
,,carrots ,,and ,,their ,,preparation   
#ih4 ,,carrots are one of the root      
vegetables4 ,they are similar in        
composition to beets1 having practically
 the same total food value1 which is for
 the most part carbohydrate in the form 
of sugar4 ,besides being valuable in the
 diet for their mineral salts and bulk1 
they add variety to the menu1 especially
 in the winter1 for upon maturing they  
can be kept for a long time if they are 
properly stored4 ,as tiny young carrots1
 they are also much used as a summer    
vegetable1 and when cooked whole and    
served in an attractive way they make a 
delicious vegetable dish4  #ii4         
,,selection ,,and ,,preparation4--,the  
selection of carrots is a simple matter1
 because they keep well and are not     
likely to be found in a spoiled         
condition in the market4 ,when small    
summer carrots are purchased1 they      
should be fresh and should have their   

tops on4 ,winter carrots should be as   
nearly uniform in size as possible and  
should not be extremely large4 ,those   
which are too large in circumference are
 likely to have a hollow in the center  
and are not nearly so desirable as thin1
 solid ones4 ,carrots of any kind should
 be uniform in color1 and should be     
without the green portion that is       
sometimes found on the top near the stem
 and that is caused by exposure to the  
light in growing4  #ajj4 ,in preparing  
carrots for cooking1 they should be     
scraped rather than peeled1 in order to 
avoid wasting any of the vegetable4     
,they are always cooked in boiling      
salted water1 after which they can be   
treated in various ways4 ,the water in  
which carrots are cooked should not be  
thrown away1 as it may be used to flavor
 soup stock4 ,if any carrots remain     
after a meal1 they may be utilized in   
vegetable salad or soup4  #aja4         
,,buttered ,,carrots4--,if small1 tender
 carrots can be obtained1 they will be  

found to be delicious upon being boiled 
and then dressed with butter4 ,winter   
carrots may be prepared in this way too1
 but they will probably require a little
 more cooking to make them tender4      
,,buttered ,,carrots 7,sufficient to    
,serve ,six7  #c c4 diced carrots #b    
,tb4 butter #a_/b tsp4 salt ,dash of    
pepper  ,wash and scrape the carrots and
 cut into half-inch pieces4 ,put to cook
 in enough boiling water to cover the   
carrots well1 and add #a teaspoonful of 
salt for each quart of water4 ,cook in a
 covered kettle until they can be easily
 pierced with a fork and then drain off 
the water4 ,add the butter1 salt1 and   
pepper1 heat until the butter melts1 and
 serve4  #ajb4 ,,carrots ,,with         
,,parsley4--,the addition of parsley to 
carrots gives a flavor that improves    
them very much4 ,this should be chopped 
fine and added after the carrots have   
cooked sufficiently4  ,,carrots ,,with  
,,parsley 7,sufficient to ,serve ,six7  
#c c4 sliced carrots #c ,tb4 parsley    

finely chopped #b ,tb4 butter #a_/b tsp4
 salt ,dash of pepper  ,wash and scrape 
the carrots1 slice in very thin slices1 
and cook until tender in boiling salted 
water4 ,drain and add the chopped       
parsley1 butter1 salt1 and pepper4 ,mix 
carefully so as not to break the slices 
of carrot4 ,serve hot4  #ajc4 ,,browned 
,,carrots4--,a very appetizing way in   
which to prepare carrots is to cut them 
in slices lengthwise1 boil them until   
tender1 and then brown them in fat4     
,wash and scrape the desired number of  
carrots1 cut into slices lengthwise1 and
 if large-sized carrots are used1 cut   
the slices into halves4 ,cook in boiling
 salted water until tender and then     
drain4 ,melt some fat in a frying pan1  
place the carrots in the hot fat1 and   
brown first on one side and then on the 
other1 turning the slices carefully so  
as not to break them4 ,a few minutes    
before removing the carrots from the    
frying pan1 sprinkle sugar over them and
 allow the sugar to melt4 ,in removing  

them to a vegetable dish1 pour over them
 the sirup that forms4 ,serve hot4      
,,cauliflower ,,and ,,its ,,preparation 
#ajd4 ,,cauliflower grows in heads as   
does cabbage1 but only the flower or    
blossom of the plant is eaten4 ,a head  
of cauliflower from which the leaves    
have not been removed is shown in ,fig4 
#h4 ,in flavor and composition this     
vegetable is similar to cabbage1 but its
 flavor is a little more delicate4      
,still1 cauliflower should always be    
cooked in an uncovered vessel1 as are   
cabbage and ,brussels sprouts1 if a     
strong disagreeable flavor would be     
avoided4  ,illustration3 ,,fig4 #h      
#aje4 ,,selection ,,and                 
,,cooking4--,very solid heads of        
cauliflower that are creamy white in    
color and free from the black specks or 
blemishes so common to this vegetable   
should be selected for cooking4 ,the    
only care that cauliflower requires     
before cooking is to keep it in a cool  
place1 for it does not wilt nor decay   

quickly4  ,to prepare this vegetable for
 cooking1 the white head should be cut  
from the leaves1 which are discarded4   
,then the head should be placed upside  
down in a pan of salt water and allowed 
to soak for an hour in order to drive   
out the small bugs or worms that are so 
frequently found in this vegetable4 ,the
 cauliflower may then be cooked whole or
 broken apart1 but in either case it    
should be cooked until tender in boiling
 salted water with the cover removed    
from the kettle4  #ajf4 ,,cauliflower   
,,with ,,tomato ,,sauce4--,variety can  
be secured in the preparation of        
cauliflower by serving it with a tomato 
sauce4 ,besides being very palatable1   
this is an extremely attractive dish    
because of the contrast in colors4      
,chicken gravy may be used instead of   
tomato sauce1 and a most delightful dish
 is the result4  ,,cauliflower ,,with   
,,tomato ,,sauce 7,sufficient to ,serve 
,six7  #a head cauliflower #b ,tb4      
butter #b ,tb4 flour #a_/b tsp4 salt    

,dash of pepper #b c4 strained tomato   
,soak the cauliflower in cold salted    
water1 and then tie it carefully in a   
piece of cheesecloth and put it to cook 
in boiling salted water4 ,cook until    
tender1 but not so long that it will    
fall to pieces4 ,take from the water1   
remove the cheesecloth carefully1 and   
place the cauliflower in a vegetable    
dish4 ,while the cauliflower is cooking1
 prepare the sauce by melting the butter
 in a double boiler1 adding the flour1  
salt1 and pepper1 and stirring into this
 the heated strained tomato made by     
forcing canned or stewed tomatoes       
through a sieve4 ,cook until the sauce  
has thickened and then pour over the    
cauliflower in the vegetable dish4      
,serve hot4  ,illustration3 ,,fig4 #i   
#ajg4 ,,scalloped                       
,,cauliflower4--,another opportunity to 
make a delicious scalloped dish is      
afforded by cauliflower4 ,in fact1 many 
persons prefer scalloped cauliflower to 
any of the dishes made from this        

vegetable4 ,the ingredients used with   
the cauliflower increase its food value1
 which is somewhat low4  ,,scalloped    
,,cauliflower 7,sufficient to ,serve    
,six7  #a head cauliflower #b ,tb4      
butter #b ,tb4 flour #a c4 milk #a c4   
water from cauliflower #a_/b tsp4 salt  
,dash of pepper #a c4 buttered crumbs   
,prepare and cook the cauliflower       
according to the directions given in    
,art4 #aje1 breaking it into flowerets  
before pouring the boiling water on it4 
,when it has cooked tender1 drain the   
water from it4 ,prepare a sauce with the
 butter1 flour1 milk1 water from the    
cauliflower1 salt1 and pepper4 ,butter  
the crumbs by pouring #a tablespoonful  
of melted butter over them4 ,put #a_/d  
cupful of the crumbs on the bottom of a 
baking dish1 add one-half of the        
cauliflower1 and over this place another
 #a_/d cupful of crumbs4 ,then add the  
remainder of the cauliflower1 and pour  
the white sauce over all4 ,sprinkle the 
remainder of the crumbs over the top4   

,place in a hot oven and bake until well
 heated through and brown on top4 ,serve
 from the dish4  #ajh4 ,,creamed        
,,cauliflower4--,a very attractive      
vegetable dish can be prepared from     
cauliflower by cooking the head whole   
and then serving a cream sauce over it1 
as shown in ,fig4 #i4 ,in serving1 a    
portion of the head should be broken off
 for each person and served with a      
little of the cream sauce4  ,,creamed   
,,cauliflower 7,sufficient to ,serve    
,six7  #a head cauliflower #b ,tb4      
butter #b ,tb4 flour #a c4 milk #a_/b c4
 water in which cauliflower was cooked  
#a_/b tsp4 salt ,dash of pepper  ,soak a
 solid head of cauliflower in cold      
salted water for about #a hour4 ,then   
wash thoroughly1 wrap carefully in      
cheesecloth1 and cook in boiling salted 
water until tender4 ,when sufficiently  
cooked1 drain1 and make a sauce of the  
other ingredients4 ,place the           
cauliflower in a vegetable dish1 pour   
the white sauce over it1 and serve hot4 

,,celery ,,and ,,its ,,preparation      
#aji4 ,,celery is the stem of a plant   
that grows in stalks1 as shown in ,fig4 
#aj4 ,when the stalks are large1 they   
are sold singly1 but if they are very   
small1 several of them are tied together
 and sold in a bunch4 ,the season for   
celery begins in the fall and lasts     
until early spring4 ,it may be obtained 
in the summer1 but as the price is      
usually high and the quality not good1  
very little use should be made of it    
during that time4  ,the chief use of    
celery is as a relish1 when it is eaten 
raw1 but it is also valuable for        
flavoring soups and making salads1      
pickles1 and various other dishes4 ,it  
is probably used less frequently as a   
cooked vegetable than in any other way1 
but when it is in season and can be     
purchased at a reasonable price1 it     
should be cooked to give variety to the 
diet4  ,the food value of celery is     
extremely low1 being less than #ajj     
calories to the pound or about equal to 

that of #a ounce of meat4 ,however1 in  
spite of this fact1 celery is valuable  
for its mineral salts and bulk1 as well 
as for the appetizing quality that it   
lends to various foods and to the meals 
at which it is served4  ,illustration3  
,,fig4 #aj  #aaj4 ,,care ,,and          
,,preparation4--,well-bleached1 firm    
stalks of celery should be selected for 
use4 ,after it comes into the house1 it 
may be kept in good condition for a long
 time if it is wrapped in a damp cloth  
and put where it will keep cool4 ,a good
 plan is to serve the hearts and tender 
inside stems raw1 as explained in ,soup1
 and then to use the coarse outside     
stems for cooking1 flavoring soups1 or  
making salads4 ,celery must be cleaned  
carefully for dirt often clings to the  
ridges4 ,after being scrubbed           
thoroughly1 it will become crisp and    
tender if it is allowed to stand in cold
 water for some time before serving4    
,when it is to be served as a cooked    
vegetable1 it should be cooked in       

boiling salted water1 as are other      
vegetables1 and then seasoned or dressed
 in any desirable way4 ,the water in    
which it is cooked should be utilized in
 the making of sauce or soup4  #aaa4    
,,creamed ,,celery4--,the usual way of  
preparing celery when it is to be served
 as a cooked vegetable is to cream it4  
,the cream sauce that is added to the   
celery increases its food value         
considerably and greatly improves its   
flavor4 ,this sauce may be made entirely
 of milk or of half milk and half liquid
 from the celery4  ,,creamed ,,celery   
7,sufficient to ,serve ,six7  #c c4     
diced celery #c ,tb4 butter #c ,tb4     
flour #a tsp4 salt ,dash of pepper #a c4
 milk #a_/b c4 water in which celery was
 cooked  ,cook the celery in boiling    
salted water until tender1 and then     
drain4 ,when the celery has cooked1 make
 a white sauce of the other ingredients4
 ,pour this sauce over the cooked       
celery1 heat together1 and serve4  #aab4
 ,,celery ,,au ,,gratin4--,the food     

value of celery may be still further    
increased by combining it with cheese   
and bread crumbs in addition to a cream 
sauce4 ,such a dish1 which is known as  
celery au gratin1 is prepared according 
to the accompanying recipe4  ,,celery   
,,au ,,gratin 7,sufficient to ,serve    
,six7  #d c4 diced celery #b-a_/b ,tb4  
butter #b-a_/b ,tb4 flour #a_/b tsp4    
salt ,dash of pepper #a c4 milk #a c4   
water in which celery was cooked #a c4  
buttered crumbs #a_/b c4 grated cheese  
,cook the celery in boiling salted water
 until tender and then drain4 ,prepare  
the cream sauce in the usual manner4    
,butter the crumbs by stirring them into
 #a tablespoonful of melted butter4 ,put
 #a_/d cupful of the crumbs in the      
bottom of a baking dish and put one-half
 of the celery over them4 ,place another
 #a_/d cupful of the crumbs over the    
celery1 and on top of this sprinkle     
#a_/d cupful of the grated cheese4 ,add 
the remainder of the celery and pour the
 sauce over this4 ,finally1 add the     

other #a_/d cupful of cheese and the    
remainder of the crumbs4 ,place in a hot
 oven1 and bake until well heated       
through and the crumbs are browned4     
,serve hot4   ,,corn ,,and ,,its        
,,preparation  #aac4 ,the seeds of the  
maize plant1 or ,indian corn1 especially
 the variety known as sweet corn1 are   
eaten as a vegetable when they are      
immature4 ,they grow on a woody cob1 and
 when they are green they are soft and  
milky2 but when they become ripe they   
are hard and are then ground as grain4  
,many varieties of sweet corn are used1 
but some are better in quality than     
others4 ,in some varieties1 the kernels1
 or seeds1 are yellow1 while in others  
they are white2 also1 some of them are  
suitable for use early in the summer1   
while others come later in the season4  
,however1 in spite of this difference in
 quality1 color1 and season1 all kinds  
of corn used as a vegetable are called  
green corn and may be prepared in       
exactly the same ways4  #aad4 ,the food 

value of corn1 which is very high1 even 
exceeding that of ,irish potatoes1 is   
due principally to the carbohydrate it  
contains4 ,this food substance is in the
 form of sugar in the green kernels1 but
 as they mature it changes to starch4   
,the food value of the dry grain is     
therefore higher1 and the carbohydrate  
is in a different form4  ,when the      
contents of the kernels is still in the 
liquid form1 the corn is said to be at  
the milk stage1 and is generally        
considered to be too young for table    
use4 ,on the other hand1 when the liquid
 in the kernels has become thickened1   
the corn1 which is then at the dough    
stage1 is thought to be too old for use 
as a vegetable4 ,to be ideal for        
culinary purposes1 it should be just    
between the milk and dough stages4      
,then1 if it is in good condition1 a    
most satisfactory vegetable is the      
result4  #aae4 ,the ear on which the    
corn kernels grow is entirely encased in
 several layers of husks4 ,these are not

 removed until just before the corn is  
to be cooked2 so when this vegetable is 
in the market the husks are allowed to  
remain on the ears4 ,the condition of   
the ears can be determined by stripping 
the husks down a little and examining   
the kernels4 ,if they are well filled1  
they may be considered to be in proper  
condition2 otherwise1 they will not be  
suitable for cooking4 ,no special care  
need be given to green corn1 provided it
 is not husked4 ,however1 when it has   
been husked1 it should be cooked at     
once4 ,in the husking of corn1 all corn 
silk that is found inside of the husks  
should be carefully removed1 for this is
 very annoying in the cooked vegetable  
and its presence indicates carelessness4
  #aaf4 ,,corn ,,on ,,the ,,cob4--,the  
simplest way in which to prepare green  
corn is to cook it on the cob4 ,when    
corn first comes into the market1 it is 
usually very tender and makes a most    
satisfactory dish when prepared in this 
way4  ,to cook corn on the cob1 husk the

 corn1 remove the silk from the ears1   
and place them in a kettle4 ,pour enough
 boiling water over them to cover them  
well1 and add #a teaspoonful of salt for
 each quart of water4 ,boil #e minutes1 
remove from the water1 and serve at     
once4 ,in eating corn on the cob1 most  
persons dress it with butter1 pepper1   
and salt4  ,illustration3 ,,fig4 #aa    
#aag4 ,,corn ,,cooked ,,in              
,,milk4--,often it is not desired to eat
 corn on the cob4 ,when this is the     
case1 it may be cut off the ear and     
cooked in various ways4 ,a simple way to
 prepare it is to cook it with milk and 
season it with salt1 pepper1 and butter1
 as explained in the accompanying       
recipe4  ,select the desired number of  
ears of green corn1 husk them1 and      
remove the silk4 ,then1 as shown in     
,fig4 #aa1 cut the corn from the cob    
with a sharp knife1 grasping the ear by 
the larger end and cutting upwards4     
,after cutting off the kernels1 scrape  
the ears so that nothing edible will be 

wasted1 drawing the knife downwards4    
,put the corn into a saucepan1 add milk 
until the corn is nearly covered1 and   
season with salt1 pepper1 and a little  
butter4 ,allow the corn to simmer for   
about #aj minutes1 stirring frequently  
to prevent the milk from sticking to the
 bottom of the pan and scorching4 ,no   
difficulty will be experienced in the   
preparation of this dish if a double    
boiler is used1 but longer cooking will 
be required4 ,when the corn is          
sufficiently cooked1 remove from the    
fire and serve hot4  ,illustration3     
,,fig4 #ab  #aah4 ,,corn ,,pulp4--,some 
persons are unable to digest the coarse 
hulls of green corn1 but can eat the    
corn if the hulls are removed4 ,such    
persons need not be deprived of the     
delights of this vegetable1 for it may  
be prepared in the form of pulp1 which  
will not disagree with them4  ,to       
prepare corn pulp1 first cut a slit down
 each row of kernels with a sharp knife 
as shown in ,fig4 #ab2 then1 in the     

manner shown in ,fig4 #ac1 scrape out   
the contents of the kernels with the    
dull edge of the knife1 drawing the     
knife downwards4 ,when all the pulp has 
been removed1 season it with salt1      
pepper1 and butter1 and heat it         
thoroughly in a double boiler4 ,serve   
hot4  ,illustration3 ,,fig4 #ac  ,if it 
is not desirable to serve the corn pulp 
in this manner1 it may be used in       
various ways1 as the following recipes  
indicate4 ,a good substitute for corn   
pulp is canned corn1 but this must be   
chopped in order to break up the hulls4 
#aai4 ,,corn ,,souffle4--,no more       
delightful corn dish can be prepared    
than corn souffle1 for in addition to   
its being appetizing and nutritious1 it 
is extremely dainty4 ,it may be cooked  
in a baking dish1 but it is more        
attractive when baked in individual     
baking dishes4 ,a point to remember     
about its preparation is that it should 
be served immediately upon being taken  
from the oven1 for souffle always       

shrinks as it cools4  ,,corn ,,souffle  
7,sufficient to ,serve ,six7  #b c4     
green corn pulp #a tsp4 salt ,dash of   
pepper #b ,tb4 melted butter #b ,tb4    
flour #a_/d c4 milk #b eggs  ,mix the   
corn pulp1 salt1 pepper1 and melted     
butter1 stir in the flour1 and add the  
milk4 ,separate the eggs1 beat the      
yolks1 and add them to the mixture4     
,then beat the whites stiff and fold    
them in4 ,pour into a buttered baking   
dish or into individual baking dishes1  
set in a pan of hot water1 and bake     
until brown4 ,serve at once4  #abj4     
,,corn ,,oysters4--,variety can be      
secured in the use of corn by making    
corn oysters4 ,these get their name from
 the fact that they resemble oysters in 
both size and shape4 ,they may be served
 as a garnish for a meat dish or as a   
vegetable dish4  ,,corn ,,oysters       
7,sufficient to ,serve ,six7  #a c4 corn
 pulp #a egg #a_/d c4 flour #a_/b tsp4  
salt ,dash of pepper #a_/b tsp4 baking  
powder  ,prepare the corn pulp according

 to the directions given in ,art4 #aah4 
,to this add the beaten egg1 flour1     
salt1 pepper1 and baking powder4 ,drop  
in tablespoonfuls on a well-greased     
griddle4 ,when brown on one side1 turn  
and brown on the other side4 ,then fold 
through the center1 doubling one side   
over the other4 ,serve hot4             
,illustration3 ,,fig4 #ad  #aba4 ,,corn 
,,fritters4--,the popularity of corn    
fritters1 which have corn pulp as their 
foundation1 is undoubtedly due both to  
their flavor and to the variety they    
afford in the diet4 ,after being fried1 
corn fritters should appear as shown in 
,fig4 #ad4 ,they may be served plain1   
but most persons prefer them with a     
sauce of some kind or with maple sirup4 
,,corn ,,fritters 7,sufficient to ,serve
 ,six7  #b c4 corn pulp1 or #a can corn1
 chopped #a c4 flour #a tsp4 baking     
powder #a tsp4 salt #b eggs  ,if canned 
corn is used1 drain off the liquid      
before using it4 ,to the corn1 add the  
flour1 baking powder1 and salt4         

,separate the eggs and stir in the      
beaten yolks4 ,beat the whites stiff and
 fold them into the mixture4 ,drop with 
a spoon into deep fat1 fry until brown1 
remove from the fat1 and drain on paper4
 ,serve plain1 with a desired sauce1 or 
with maple sirup4   ,,cucumbers ,,and   
,,their ,,preparation  #abb4 ,the       
hard-rinded fruit of the cucumber plant 
has been used from time immemorial as a 
vegetable4 ,in food value1 cucumbers are
 very low1 comparing closely with celery
 in this respect2 however1 as they      
contain a large amount of cellulose1 or 
bulk1 and mineral salts1 they should not
 be disregarded in the diet4 ,they have 
a rather strong flavor due to their     
volatile oils1 which so frequently      
disagree with persons and which give    
cucumbers a reputation for being        
difficult to digest4 ,however1 when they
 are properly prepared1 they can be     
eaten by most persons without harm4     
,illustration3 ,,fig4 #ae  #abc4        
,formerly it was the custom to soak     

slices of cucumber in salt water before 
serving them4 ,this procedure1 however1 
has been found to be poor policy1 for   
nothing is gained by it and the salt    
toughens the cellulose and makes the    
cucumbers limp and rubbery in texture4  
,a much more satisfactory way to prepare
 cucumbers is to slice them and then    
soak them for some time before serving  
in ice water or water as cold as can be 
obtained4 ,they will then become crisp  
and delicious1 and1 besides being more  
appetizing and agreeable1 they will be  
no less digestible4 ,after being sliced 
and chilled1 cucumbers are often        
combined with sliced onions and eaten   
with vinegar1 salt1 and pepper1 or they 
are eaten alone or on lettuce1 dressed  
with mayonnaise dressing4  #abd4        
,,stuffed ,,cucumbers4--,possibly the   
only recipe for cooked cucumbers that is
 used to any extent is the accompanying 
one for stuffed cucumbers4 ,cucumbers   
prepared in this way are very palatable1
 and because of the ingredients used are

 much higher in food value than when    
eaten alone4 ,such a dish is attractive1
 too1 as ,fig4 #ae shows4  ,,stuffed    
,,cucumbers 7,sufficient to ,serve ,six7
  #c cucumbers #b ,tb4 butter #a small  
onion1 chopped #a tsp4 salt ,dash of    
pepper #a-a_/b c4 steamed rice #a c4    
stewed tomatoes ,bread crumbs  ,select  
medium-sized cucumbers1 wash and peel   
them1 and cut them in half lengthwise4  
,hollow out the center so that the      
cucumbers will have the shape of boats4 
,then melt the butter in a frying pan1  
add the chopped onion1 salt1 and pepper1
 and heat together for a few minutes4   
,next add the rice1 tomatoes1 and       
sufficient bread crumbs to take up any  
excess of moisture4 ,fill the cucumbers 
with this mixture and bake until they   
are soft enough to be easily pierced    
with a fork4 ,during the first part of  
the cooking1 pour a small amount of hot 
water into the pan in which the         
cucumbers are baked4 ,serve hot4        
,,eggplant ,,and ,,its ,,preparation    

#abe4 ,,eggplant belongs to the class of
 fruit vegetables1 and is closely       
related to the tomato in structure and  
composition4 ,it grows rather large in  
size1 is covered with a smooth          
brownish-purple skin1 and is made up of 
material that is close and firm in      
texture and creamy white in color4      
,because of the nature of its structure1
 eggplant would seem to be high in food 
value1 but1 on the contrary1 this       
vegetable has very little4 ,in this     
respect1 it is about equal to cabbage   
and cauliflower and slightly less than  
string beans4  #abf4 ,eggplant is found 
in the market from early summer until   
the beginning of winter4 ,because it is 
protected by a heavy skin1 it keeps well
 and needs no special care in storage4  
,the strong flavor of the pulp is       
disagreeable to many persons4 ,however1 
it has been found that much of this     
flavor may be removed by soaking the    
eggplant in strong salt water or by     
sprinkling it with salt after it has    

been sliced and then allowing it to     
stand for some time4 ,it may be prepared
 in a variety of ways2 so1 if the       
members of the family care for it1 the  
housewife will find it of great         
assistance in planning and preparing    
meals4  #abg4 ,,sauted ,,eggplant4--,the
 usual way of preparing eggplant is to  
cut it into slices and then saute it4   
,as the slices are dipped into beaten   
egg and then into crumbs before         
sauteing1 the food value of this        
vegetable is increased and its flavor   
improved4  ,peel the eggplant and then  
cut it into #a_/d-;inch slices4         
,sprinkle salt over the slices and let  
them stand for #a hour or more2 then    
pour off the juice that has collected4  
,beat an egg slightly1 and to it add a  
few tablespoonfuls of milk or water4    
,dip the slices of eggplant first into  
the beaten egg and then into crumbs4    
,when sufficiently coated1 saute in     
shallow fat1 browning first on one side 
and then on the other4 ,serve hot4      

,illustration3 ,,fig4 #af  #abh4 ,,baked
 ,,eggplant4--,an attractive dish can be
 made by removing the contents from an  
eggplant1 filling the cavity with a     
well-seasoned stuffing1 and then baking 
the stuffed eggplant4 ,when an eggplant 
is prepared in this way1 it will appear 
as in ,fig4 #af4  ,,baked ,,eggplant    
7,sufficient to ,serve ,six7  #a        
medium-sized eggplant #b c4 dried bread 
crumbs #a_/b c4 milk #b tsp4 salt #a_/h 
tsp4 pepper #a small onion1 chopped #a  
,tb4 parsley #b ,tb4 butter  ,wash the  
eggplant and cook in boiling water for  
about #aj minutes4 ,remove from the     
water1 cut off the top1 scoop out the   
contents1 and chop it into small pieces4
 ,with this finely chopped pulp1 mix the
 bread crumbs1 milk1 salt1 pepper1      
onion1 parsley1 and melted butter4 ,when
 the whole is thoroughly blended1 pack  
it into the shell of the eggplant and   
place in the oven4 ,bake for about #cj  
minutes or until the stuffing is        
thoroughly cooked and the top is brown4 

,serve hot4  #abi4 ,,scalloped          
,,eggplant4--,if it is desired to       
increase the food value of eggplant and 
improve its flavor too1 this vegetable  
should be scalloped4 ,the accompanying  
recipe carefully followed will produce a
 most appetizing dish4  ,,scalloped     
,,eggplant 7,sufficient to ,serve ,six7 
#a medium-sized eggplant #a c4 dried    
crumbs #b ,tb4 butter #b tsp4 salt #a_/h
 tsp4 pepper #a-a_/b c4 milk  ,peel the 
eggplant and cut it into #a_/b-;inch    
pieces4 ,put into a saucepan1 cover with
 boiling salted water1 cook until       
tender1 and then drain4 ,grease a baking
 dish1 spread #a_/d cupful of crumbs on 
the bottom1 and add one-half of the     
eggplant4 ,dot with butter and then     
sprinkle with salt and pepper4 ,add     
another #a_/d cupful of crumbs and the  
remaining eggplant1 dot again with      
butter1 and sprinkle with salt and      
pepper4 ,pour the milk over the whole   
and sprinkle the remaining #a_/b cupful 
of crumbs on the top4 ,place in the oven

 and bake for #a_/b hour or more4 ,serve
 hot4   ,,french ,,artichokes ,,and     
,,their ,,preparation  #acj4 ,,french   
,,artichokes1 sometimes known as globe  
artichokes1 ,california artichokes1 and 
cardoons1 are related to the family of  
thistles4 ,they are grown for the sake  
of their large flower-heads1 or buds1   
which are shown in ,fig4 #ag and which  
are much used as a food4 ,these plants  
stand storage and shipment very well and
 may be kept for long periods of time   
without spoiling4 ,it is therefore      
possible to transport them considerable 
distances1 a very gratifying fact1 since
 most persons consider artichokes a     
great delicacy4  #aca4 ,not all of the  
artichoke plant is eaten4 ,the portions 
of the flower that develop in the center
 of the base are removed before the base
 is eaten4 ,after the artichokes are    
cooked1 the scales1 or leaves1 are      
pulled from the cooked head with the    
fingers and the lower part of each one  
is dipped into sauce and eaten4 ,the    

inner scales are much more tender and   
edible than the coarse outside ones4    
,although artichokes find favor with    
many and are considered somewhat of a   
delicacy1 they are low in food value1   
being about equal to asparagus in this  
respect4 ,to add food material1 a       
dressing1 such as drawn-butter sauce or 
mayonnaise dressing1 is usually served4 
,illustration3 ,,fig4 #ag  #acb4        
,,artichokes ,,with ,,hollandaise       
,,sauce4--,the usual method of preparing
 artichokes is to boil them and then    
serve them with melted butter or a      
sauce4 ,hollandaise dressing is used    
with the artichokes shown in ,fig4 #ah4 
,boiled artichokes may also be cooled   
and then served with a salad dressing4  
,secure the desired number of artichokes
 and prepare them for boiling by pulling
 off the coarse outside leaves1 cutting 
off the top of the bud1 and removing the
 stem close to the bud4 ,cover well with
 boiling water1 add #a teaspoonful of   
salt to each quart1 and boil until      

tender1 or for about #de minutes4       
,remove from the water and serve hot    
with melted butter or ,hollandaise      
sauce4 ,if it is desired to use them for
 a salad1 allow them to cool before     
adding the salad dressing4              
,illustration3 ,,fig4 #ah   ,,vegetables
 7,,part #a7  ,,examination ,,questions 
7#a7 7a7 ,to what is the flavor of      
vegetables largely due8 7b7 ,how does   
cookery affect this8  7#b7 ,describe the
 structure of vegetables4  7#c7 ,what   
food substances do vegetables as a class
 supply to the diet8  7#d7 7a7 ,what are
 the legumes8 7b7 ,what food substance  
do they supply in quantity to the diet8 
7#e7 ,name the classes of vegetables and
 give examples of each class4  7#f7 7a7 
,when is soaking vegetables in salt     
water necessary8 7b7 ,what proportions  
of salt and water are used8  7#g7 ,what 
effect has the application of heat on   
vegetables8  7#h7 ,give an example of a 
method of cooking vegetables that3 7a7  
wastes food material2 7b7 conserves food

 material4  7#i7 ,give the reason for   
the use of soda in cooking vegetables4  
7#aj7 ,how should salt be used in the   
cooking of3 7a7 tender vegetables8 7b7  
tough vegetables8  7#aa7 ,why should    
care be taken not to overcook cabbage1  
cauliflower1 and ,brussels sprouts8     
7#ab7 ,what is a good general rule to   
follow for the length of time necessary 
for cooking vegetables8  7#ac7 ,of what 
value are the sauces used to dress      
vegetables8  7#ad7 ,mention some methods
 of preparing vegetables that greatly   
increase their food value4  7#ae7 ,what 
value has the addition of salt pork or  
bacon in the preparation of dried beans8
  7#af7 7a7 ,why should the cover be    
left off the kettle during the cooking  
of cabbage8 7b7 ,what other vegetables  
are cooked in this way8  7#ag7 ,explain 
why old carrots and beets require longer
 cooking than young ones4  7#ah7 7a7 ,at
 what stage is green corn best for table
 use8 7b7 ,how may this be recognized8  
7#ai7 ,what value have corn pulp and    

bean puree8  7#bj7 7a7 ,how should      
cucumbers be prepared before serving    
raw8 7b7 ,how may the strong flavor of  
eggplant be improved8         99        
99       99       99       99           
,,vegetables 7,,part #b7        99      
99       99       99       99           
,,preparation ,,of ,,vegetables ,,as    
,,food 7,continued7  ,,greens ,,and     
,,their ,,preparation  ,,varieties ,,and
 ,,food ,,value  #a4 ,varieties of      
,greens4--,the leaves and stems of many 
young plants in either their wild or    
their cultivated form are used for food4
 ,all of them are similar in            
composition1 but many of them differ in 
flavor and appearance4 ,the cultivated  
ones include beet tops1 endive1 spinach1
 and kale1 as well as lettuce1 collards1
 ,swiss chard1 sorrel1 mustard greens1  
turnip tops1 parsley1 and cultivated    
cress and dandelion4 ,the four greens   
mentioned first are illustrated in ,fig4
 #a1 beet tops being shown in the lower 
right corner2 endive1 in the upper right

 corner2 spinach1 in the lower left     
corner2 and kale1 in the upper left     
corner4 ,commonest among the wild greens
 are dandelion1 cress1 wild mustard1    
dock1 pokeweed sprouts1 milkweed        
sprouts1 and lamb's-quarters4 ,most of  
these wild varieties are excellent in   
the spring when they are young and      
tender1 but it is not advisable to use  
them for food unless one is perfectly   
familiar with their appearance4  #b4    
,food ,value of ,greens4--,the food     
value of all greens with the exception  
of dandelion is very low1 being just    
about equal to that of celery and       
cucumbers4 ,this may be increased in    
their preparation by the addition of    
other food materials4 ,however1 the     
chief use of greens in the diet is not  
to supply food value1 but mineral salts1
 the most important one being iron in a 
form that is necessary for building up  
the blood4   ,,general ,,directions     
,,for ,,cooking ,,greens  #c4 ,the      
cooking of greens1 both wild and        

cultivated1 is not only simple but      
practically the same for all varieties4 
,when they are not used as a salad      
vegetable1 they are merely boiled until 
tender and then dressed in any desired  
way4 ,some kinds admit of special       
preparation1 and wherever this is the   
case specific directions are given under
 the particular variety1 but even in    
such an event the preliminary           
preparation is the same4  ,illustration3
 ,,fig4 #a  ,to prepare greens1 look    
them over carefully1 remove any decayed 
or withered parts1 cut off the leaves1  
and wash in fresh cold water4 ,remove   
from the water and wash again1 and do   
this as many times as seems necessary to
 remove all the sand and grit that the  
stalks contain4 ,an important point to  
remember is that the greens should not  
be cleansed by pouring the water off1 as
 the sand will then remain in the pan   
and is likely to mix with the greens    
again4 ,when they are thoroughly washed1
 put them on to cook in a saucepan or a 

similar utensil4 ,if they are young and 
tender1 they should be cooked as much as
 possible in their own juice in order to
 retain all the valuable mineral salts  
they contain1 only enough water being   
added to start the cooking without      
burning4 ,in the case of greens that are
 very strong in flavor1 it will be      
necessary to cook them in a larger      
quantity of water and then pour off what
 remains after cooking4 ,when they have 
cooked until they are tender1 season    
them if necessary1 and add butter to    
give them flavor and increase their food
 value4 ,vinegar or a slice of lemon    
adds much to the flavor of greens4      
,,beet ,,tops  #d4 ,the tops of beets   
include the leaves and the stems of this
 vegetable1 as ,fig4 #a shows4 ,they are
 at their best when the beets are very  
young or before the beets themselves    
have developed4 ,beet tops are not used 
so extensively as some greens1 but they 
will be found to have a more agreeable  
flavor than many greens that are more   

popular4 ,beets are raised for the      
purpose of supplying greens by planting 
the seeds closely enough together to    
form a thick bed of leaves and then     
thinning them out before the beets have 
developed4 ,a few may be allowed to     
remain and develop for use as beets4    
,young beets that are purchased with the
 tops on also furnish a source of beet  
tops as well as beets4  ,when beet tops 
are to be cooked1 cut the stems into    
inch lengths and use them with the      
leaves4 ,proceed to clean and cook the  
greens according to the directions given
 in ,art4 #c4 ,season with salt and     
pepper and flavor with butter4 ,serve   
with something tart1 such as vinegar or 
lemon4   ,,dandelion  #e4 ,dandelion1   
both wild and cultivated1 is a plant    
whose leaves are much used for a        
vegetable green before the blossoms     
develop4 ,the wild ones have the        
advantage of being cheap1 so they should
 be used if they can be secured2 the    
cultivated ones1 on the other hand1 cost

 as much as spinach and other greens4   
,the season for dandelions is           
comparatively short1 lasting only a few 
weeks in the early spring4 ,use should  
therefore be made of them when they can 
be procured in order to secure variety  
for the menu4 ,when they are desired as 
cooked greens1 prepare them in the      
manner explained in ,art4 #c4  #f4      
,dandelion ,with ,sour ,sauce4--,if a   
change in the cooking of dandelion is   
desired1 it should be prepared with a   
sour sauce4 ,this method of preparation 
is very popular1 for besides increasing 
the food value of this variety of       
greens1 it improves the flavor very     
much4  ,,dandelion ,,with ,,sour ,,sauce
 7,sufficient to ,serve ,six7  #a_/b pk4
 dandelion #a_/b c4 vinegar #d thin     
slices bacon #a_/b c4 water #b ,tb4     
flour #a egg #a tsp4 salt  ,clean and   
wash the dandelion4 ,cut the slices of  
bacon into small pieces and saute until 
crisp4 ,stir the flour and salt into the
 bacon fat1 add the vinegar and water1  

and stir until the flour thickens4 ,add 
the beaten egg last1 and remove from the
 fire4 ,put the dandelion into the pan  
and mix well with the hot sauce4 ,if the
 dandelion is preferred well wilted1 set
 the pan over the flame1 and stir until 
the dandelion appears as desired4 ,serve
 hot4   ,,endive  #g4 ,,endive is an    
herb that is used as a salad plant or is
 cooked and served with a hot dressing  
or as greens4 ,the three common         
varieties of this green are escarole1   
chicory1 and ,french endive1 all of     
which have a slightly bitter taste and  
may be found in the market from late    
summer until early winter4 ,escarole is 
a broad-leaved variety that is grown    
more or less in a head4 ,chicory1 which 
is shown in ,fig4 #a1 has a small       
feathery-edged leaf1 and is often       
bleached by tying the leaves together at
 the top1 so that the inside ones are   
very tender4 ,both of these varieties   
may be cooked1 but they are also much   
used for salads4 ,french endive bears   

very little resemblance to the other    
kinds1 having straight1 creamy-white    
leaves that are closely pressed         
together4 ,it looks very much like      
sprouts of some kind1 and is entirely   
bleached in the process of growth by    
banking the earth around it4 ,it is     
never used for anything except salads   
and garnishes4  #h4 ,endive is very low 
in food value1 comparing very closely   
with celery and cucumbers in this       
respect4 ,still1 as a salad vegetable1  
it is worthy of much more extensive use 
than is generally made of it4 ,as a     
rule1 its price is about the same as    
that of lettuce1 so it should be        
substituted frequently for lettuce to   
give variety to the diet4 ,to be most   
satisfactory1 endive should be bought   
when it is fresh and unwithered and kept
 until used in a cool1 damp place4 ,a   
good plan is to wrap such vegetables in 
a damp cloth4 ,if1 upon using1 endive   
appears to be withered1 it may be       
freshened by placing it in a pan of cold

 water and allowing it to remain there  
for a short time4  ,when endive is used 
as a salad1 it may be served merely with
 a salad dressing of some kind or it may
 be combined with other vegetables      
before applying the dressing4 ,escarole 
and chicory1 which are much used as     
greens1 should be prepared and cooked   
according to the directions given in    
,art4 #c4   ,,lettuces  #i4 ,lettuce is 
a well-known herb that is much used as a
 salad vegetable4 ,there are numerous   
varieties of lettuce1 but these may be  
reduced to the two kinds shown in ,fig4 
#b1 leaf lettuce on the right and head  
lettuce on the left4 ,leaf lettuce1     
which is more often used for garnishing 
than for any other purpose1 has firm1   
crisp1 green1 upright leaves2 on the    
other hand1 head lettuce has round      
leaves forming a compact head1 like     
cabbage4 ,the outside leaves of head    
lettuce are green1 but the inside ones  
are usually bleached by the exclusion of
 light1 as are those of cabbage and     

endive4 ,these inside leaves are more   
tender than the others1 and hence more  
to be desired as a salad vegetable than 
the unbleached variety4 ,in food value1 
lettuce compares closely with other     
varieties of greens and is high in the  
same mineral salts that they are4 ,the  
bleached leaves do not contain so much  
iron as the green ones4 ,illustration3  
,,fig4 #b  #aj4 ,as has already been    
implied1 lettuce finds its principal use
 in garnishing salads4 ,when used for   
this purpose1 it should be eaten along  
with the salad1 for it is too valuable  
to be wasted4 ,since the coarse outside 
leaves of a stalk or a head of lettuce  
do not look so well as the tender       
bleached ones1 they are often rejected1 
but this should not be done1 for use can
 also be made of them4 ,for instance1   
such leaves may be shredded into narrow 
strips and used as a foundation for     
salads that will be just as attractive  
as those having a single lettuce leaf   
for a garnish4 ,when it is realized that

 the outside leaves are purchased at the
 same price as the more delicate parts  
of the lettuce1 it can readily be       
understood why they also should be      
utilized as food4  ,most of the garden  
varieties of lettuce1 especially when   
they have grown very large1 are         
frequently cooked as greens4 ,when used 
in this way1 lettuce is prepared1 as are
 other greens1 according to the         
directions given in ,art4 #c4 ,this     
vegetable also makes an appetizing dish 
when it is prepared with a sauce and    
served hot in the same way as dandelion4
   ,,spinach  #aa4 ,,spinach1 which is  
shown in ,fig4 #a1 consists of the      
large1 fleshy1 deep-green leaves of a   
garden herb much used as a green for    
food4 ,in fact1 this is one of the most 
popular varieties of greens and is used 
more extensively than any other4 ,many  
varieties of spinach are grown1 but all 
of them are used in just the same way4  
,it is slightly higher in food value    
than lettuce and endive1 but lower than 

dandelion4 ,however1 it is a valuable   
food in the diet because of the large   
quantity of iron it contains1 and many  
persons eat it not so much because they 
like it but because they believe it is  
good for them4  ,illustration3 ,,fig4 #c
  #ab4 ,some kinds of spinach do not    
keep for long periods of time4          
,therefore1 in order to avoid any waste1
 spinach should always be very fresh    
when purchased and should be used as    
soon as possible after it is obtained4  
,it may be prepared in a greater number 
of ways than most of the other greens   
except1 perhaps1 those used for salads4 
,for instance1 it is served with entrees
 of various kinds1 is combined with     
meat1 ham and spinach being a much used 
combination1 or is made into a puree by 
forcing it through a sieve and then used
 in the making of soup or souffle4      
,then1 again1 spinach is often boiled   
and pressed into small cups to form     
molds like the one shown in ,fig4 #c4   
,such a mold may be used to garnish a   

dish of some sort or1 as here shown1 may
 be garnished with a slice of           
hard-cooked egg4 ,when spinach is used  
in any of these ways1 it should first be
 cooked according to the directions     
given for the preparation of greens in  
,art4 #c4  #ac4 ,,spinach               
,,souffle4--,the puree that is made by  
forcing boiled spinach through a sieve  
may be used in a variety of ways1 but   
none of these is more satisfactory than 
spinach souffle4 ,when made according to
 the accompanying recipe1 spinach       
souffle will be found to be appetizing  
as well as nourishing4  ,,spinach       
,,souffle 7,sufficient to ,serve ,six7  
#b ,tb4 butter #a_/b c4 hot milk #b ,tb4
 flour #a c4 spinach puree #a tsp4 salt 
#b egg whites ,dash of pepper  ,melt the
 butter1 add the flour1 salt1 pepper1   
and hot milk1 and stir in the spinach   
puree4 ,beat the egg whites stiff and   
fold them into the mixture4 ,grease     
individual baking dishes or a large     
baking dish and fill two-thirds full    

with the mixture4 ,place in a pan of hot
 water and bake in a slow oven until    
firm1 or for about #bj or #cj minutes4  
,illustration3 ,,fig4 #d  #ad4 ,,spinach
 ,,royal4--,a very attractive dish can  
be made by combining spinach with toast1
 hard-cooked egg1 and lemon in the      
manner shown in ,fig4 #d4 ,this dish is 
known as spinach royal1 and because of  
the additional ingredients it is        
nutritious as well as palatable4        
,,spinach ,,royal 7,sufficient to ,serve
 ,four7  #a_/b pk4 spinach #a_/c c4     
water #a-a_/b tsp4 salt #c ,tb4 bacon   
fat or butter #c ,tb4 flour #a_/h tsp4  
pepper ,triangular pieces of toast #b   
hard-cooked eggs #a lemon  ,look the    
spinach over carefully and remove all   
roots and dead leaves4 ,cut the stalks  
apart and wash them thoroughly several  
times in fresh1 clean water to remove   
the sand and dirt1 lifting the spinach  
out of the water each time instead of   
pouring the water off4 ,put the spinach 
into a saucepan with the water4 ,stir   

frequently until the spinach is wilted  
and there is sufficient water to boil   
it4 ,add #a teaspoonful of the salt and 
cook until the leaves are very tender1  
or for about #ae or #bj minutes4 ,drain 
off all but about #a_/b cupful of the   
liquid4 ,melt the fat in a frying pan1  
stir the flour into it1 brown to a      
golden brown1 and then add the spinach1 
pepper1 and remaining salt4 ,stir and   
cook until the flour has thickened and  
mixed well with the spinach4 ,turn out  
in a mound on a platter and place the   
pieces of toast around the spinach as   
shown4 ,slice the hard-cooked eggs1 cut 
the lemon into any desirable shape1 and 
use these to garnish the platter4 ,in   
serving this dish1 put a spoonful of    
spinach on a piece of toast and serve a 
slice or two of egg and lemon with each 
portion4  #ae4 ,,creamed                
,,spinach4--,after spinach has been     
boiled until it is tender1 it may be    
made more appetizing by combining it    
with a well-flavored cream sauce1       

according to the accompanying           
directions4  ,,creamed ,,spinach        
7,sufficient to ,serve ,four7  #a_/b pk4
 spinach #a_/b tsp4 salt #b ,tb4 ham or 
bacon fat ,dash of pepper #b ,tb4 flour 
#b_/c c4 milk  ,boil the spinach        
according to the directions given in    
,art4 #c4 ,melt the fat in a frying pan1
 add the flour1 salt1 pepper1 and milk1 
and stir until the flour thickens4 ,chop
 the cooked spinach and add it to the   
hot dressing4 ,stir and cook until the  
two are well blended4 ,serve hot4       
,,watercress ,,and ,,parsley  #af4      
,,watercress and ,,parsley are two      
herbs1 or greens1 that are used         
considerably for garnishing and         
flavoring other dishes4 ,these greens   
are shown in ,fig4 #e1 that at the left 
being watercress and that at the right  
parsley4  #ag4 ,watercress1 which is    
commonly known as peppercress1 usually  
grows wild in beds along the banks of   
springs or clear1 cool streams4 ,a few  
varieties1 however1 are cultivated1 and 

these are grown in dry soil and known as
 upland cress4 ,it is a very prolific   
herb1 and may be obtained from early    
spring until late in the fall2 in fact1 
it does not freeze easily and is        
sometimes found in early winter along   
the swiftly flowing streams that are not
 frozen over4 ,watercress may be used   
whenever it can be procured1 but it is  
not very desirable when in blossom4 ,its
 chief use is to garnish salads and     
other dishes1 but it may also be cooked 
and served hot as a green4 ,in such an  
event1 its cooking is accomplished in   
the same way as that of other greens4   
,illustration3 ,,fig4 #e  #ah4 ,parsley1
 while classified as a green vegetable1 
is perhaps not in the true sense of the 
word a real vegetable1 since it is used 
for only two purposes1 and in neither of
 these is it served cooked or raw as an 
exclusive article of diet4 ,the most    
important use of parsley is perhaps that
 of flavoring4 ,it is added to soups1   
sauces1 and various kinds of cooked     

vegetables in order to impart additional
 flavor4 ,in such cases1 it should be   
chopped very fine in order that all     
possible flavor may be extracted from   
it4 ,parsley may also be dried before it
 is used for this purpose1 provided it  
must be kept for any length of time4    
,the other use of parsley is that of    
garnishing4 ,it is often used in small  
sprays to garnish a roast of meat1 a    
steak1 chops1 fish1 or some baked1      
fried1 or sauted vegetable4 ,sometimes  
it is chopped very fine and placed      
around the edge of a patty shell1 a     
croustade1 a timbale case1 or a piece of
 toast upon which food is served4       
,parsley may be eaten when it is served 
as a garnish if its flavor is found to  
be agreeable to the taste4   ,,jerusalem
 ,,artichokes ,,and ,,their             
,,preparation  #ai4 ,,jerusalem         
,,artichokes are tubers belonging to the
 sunflower family4 ,in appearance they  
resemble potatoes to some extent1 but1  
as a rule1 they are neither so large nor

 so smooth4 ,the inside texture of this 
vegetable is more moist and not so mealy
 as that of the ,irish potato4          
,jerusalem artichokes are easy to grow  
and are very prolific1 so that if any   
one is fond of them they will be found  
to be a profitable crop4 ,for table use1
 they are prepared in much the same way 
as potatoes4  #bj4 ,,creamed            
,,artichokes4--,a common method of      
preparing ,jerusalem artichokes is to   
cream them4 ,wash and peel the desired  
number of artichokes and cut them into  
#a_/b-;inch dice4 ,put these to cook in 
boiling salted water and cook until     
tender enough to be pierced with a fork4
 ,drain off the water and dress with hot
 medium white sauce4 ,serve hot4  #ba4  
,,buttered ,,artichokes4--,another      
satisfactory way in which to prepare    
,jerusalem artichokes is to dress them  
with butter4 ,wash and peel the required
 number of artichokes and cut them into 
slices4 ,put these to cook in boiling   
salted water and cook until tender      

enough to be pierced with a fork4 ,drain
 off the water and dress with melted    
butter to which has been added a little 
chopped parsley4 ,serve hot4            
,,kohlrabi ,,and ,,its ,,preparation    
#bb4 ,,kohlrabi is a variety of cabbage 
having a turnip-shaped stem4 ,on account
 of its shape it is often called turnip 
cabbage4 ,the edible part of kohlrabi is
 the enlarged stem1 which has the flavor
 of both turnip and cabbage4 ,the stems 
of the leaves are attached to the       
enlarged portion that is used for food1 
and these must be removed in the        
preparation of the vegetable4 ,kohlrabi 
is not a perishable vegetable and       
therefore stands storage very well4 ,for
 market1 it is usually placed in bunches
 and tied as are beets and carrots4 ,in 
food value1 this vegetable1 like        
cabbage1 is somewhat low4 ,the food     
value it does have is carbohydrate in   
the form of sugar4  #bc4 ,after the     
stems of the leaves have been cut off1  
the kohlrabi should be washed and then  

pared to remove the outer skin4 ,it is  
usually diced or sliced thin1 and then  
cooked and dressed in any desirable way4
 ,this vegetable1 like cabbage1         
cauliflower1 etc41 should be cooked with
 the cover removed from the kettle1 in  
order to allow some of the flavor to    
escape in the steam4 ,kohlrabi that is  
old or that has been in storage for some
 time develops woody portions as do     
turnips1 beets1 and other winter        
vegetables1 and must therefore be cooked
 sufficiently long to make it palatable4
  #bd4 ,,boiled ,,kohlrabi4--,persons   
fond of kohlrabi as a vegetable will    
undoubtedly prefer it merely boiled and 
flavored with butter1 pepper1 and salt4 
,when it is to be cooked in this way1   
prepare it in the manner just explained4
 ,then put it on to cook in sufficient  
boiling salted water to cover it well1  
and allow it to cook with the cover     
removed until it can be easily pierced  
with a fork4 ,when sufficiently cooked1 
pour off the water1 season to taste with

 salt and pepper1 and add #a            
tablespoonful of butter for each pint of
 kohlrabi cooked4 ,serve hot4  #be4     
,,mashed ,,kohlrabi4--,as turnips and   
potatoes are often boiled and then      
mashed1 so kohlrabi makes a very        
appetizing dish when prepared in this   
way4 ,prepare the kohlrabi and cook it  
by boiling4 ,when it has cooked soft1   
drain off the water and mash with a     
wooden or a wire potato masher4 ,season 
with salt and pepper1 and add #a        
tablespoonful of butter for each pint of
 cooked vegetable4 ,serve hot4  #bf4    
,,creamed ,,kohlrabi4--,the preparation 
of kohlrabi can be varied by serving it 
with a cream sauce4 ,such a sauce also  
increases the food value of this        
vegetable by supplying the substances in
 which it is low4  ,,creamed ,,kohlrabi 
7,sufficient to ,serve ,six7  #d c4     
diced kohlrabi #b ,tb4 butter #b ,tb4   
flour #a_/b tsp4 salt ,dash of pepper #a
 c4 milk  ,cook the kohlrabi in boiling 
salted water until tender and then drain

 the water from it4 ,melt the butter in 
a saucepan1 add the flour1 salt1 and    
pepper1 and into this stir the hot milk4
 ,cook until the sauce has thickened4   
,then pour it over the kohlrabi and     
reheat4 ,serve hot4   ,,lentils ,,and   
,,their ,,preparation  #bg4 ,,lentils   
are the flattish1 circular1 dried seeds 
of an annual vine grown chiefly in      
,europe and ,asia4 ,they belong to the  
class of vegetables known as legumes1   
and are therefore high in protein in the
 form of legumin4 ,they also contain a  
large amount of carbohydrate in the form
 of starch and are high in mineral      
salts4 ,because of their high food      
value1 which is somewhat over #a1fjj    
calories to the pound1 they are a       
valuable food in the diet1 particularly 
as a meat substitute4 ,consequently1    
when lentils can be obtained at a       
reasonable price1 it is wise to make    
considerable use of them4  ,there are   
three varieties of lentils1 yellow1 red1
 and black1 and they resemble split peas

 in appearance1 as will be observed from
 ,fig4 #f1 which shows a panful of dried
 lentils4 ,they have a distinctive      
flavor that is agreeable to most        
persons4 ,however1 like other dried     
legumes1 long cooking is required to    
make them tender and palatable4  #bh4   
,,cooking ,,of ,,lentils4--,in general1 
the preparation of lentils is similar to
 that of dried beans1 the cooking of    
which is now thoroughly understood4     
,they may be put on to cook immediately 
after they are washed1 but1 as in the   
case of dried beans1 their cooking may  
be hastened if they are first softened  
by soaking them in cold water for #h to 
#ab hours4 ,at the end of this time1 it 
is advisable to parboil the lentils for 
about #aj or #ae minutes1 or until their
 outer skins begin to crack1 in water to
 which a pinch of soda has been added4  
,this water being poured off1 the       
lentils should be washed and then put to
 cook in fresh water to which #a        
teaspoonful of salt is added for each   

quart of water used4 ,like beans1 the   
lentils should be cooked slowly until   
they are soft enough to crush between   
the fingers4 ,with these principles for 
the cooking of lentils well in mind1 the
 housewife will have no difficulty in   
preparing this vegetable1 for almost any
 of the recipes given for dried beans   
may be used with lentils substituted for
 the beans4  ,illustration3 ,,fig4 #f   
#bi4 ,,lentil ,,puff4--,a decided change
 from the usual ways of preparing       
lentils can be had by making lentil     
puff4 ,black lentils are used for this  
preparation1 and they are made into a   
puree before being used in the puff4 ,if
 the accompanying recipe is carefully   
followed1 a most appetizing1 as well as 
nutritious1 dish will be the result4    
,,lentil ,,puff 7,sufficient to ,serve  
,six7  #a-a_/d c4 lentil puree #a-a_/b  
c4 riced potatoes #b ,tb4 butter #a_/b  
c4 milk #a-a_/b tsp4 salt #a_/h tsp4    
pepper #b eggs  ,soak the lentils       
overnight in water that contains a pinch

 of soda1 parboil them for about #aj    
minutes1 and pour off the water4 ,put   
them to cook in cold water and cook     
until they are tender1 allowing the     
water to evaporate completely1 if       
possible1 so that the puree made from   
them will be dry4 ,however1 if any water
 remains when the lentils are done1 pour
 it off and use it for soup or sauce4   
,make the puree by forcing the cooked   
lentils through a colander4 ,if it is   
found to be too wet1 less milk can be   
used than the recipe calls for4 ,cook   
several potatoes and rice them by       
forcing them through a colander or a    
ricer4 ,combine the lentils and         
potatoes1 and to this mixture add the   
butter1 milk1 salt1 and pepper4         
,separate the eggs1 and beat the yolks  
slightly and the whites until stiff4    
,stir the yolks into the mixture and1   
just before putting the puff into the   
oven1 fold in the whites4 ,pour into a  
buttered baking dish1 set in the oven1  
and bake until the puff is set and the  

surface is brown4 ,serve hot4           
,,mushrooms ,,and ,,their ,,preparation 
#cj4 ,mushrooms are not a vegetable2    
still they are included in this ,section
 because they are used like a vegetable4
 ,in reality1 they are a fungus growth  
containing no chlorophyl1 or green      
coloring matter1 and1 as shown in ,fig4 
#g1 consisting of an erect stalk that   
supports a cap-like expansion4 ,they    
occur in many varieties1 both poisonous 
and non-poisonous4 ,the non-poisonous1  
or edible1 mushrooms are found on rich1 
moist pastures all over the world and   
they are also very frequently           
cultivated4 ,they may be collected in   
almost any locality1 but no person who  
is not perfectly familiar with their    
characteristics and therefore able to   
judge the non-poisonous kinds from the  
poisonous should attempt to gather them4
 ,fresh mushrooms can usually be found  
in the markets1 but as they are         
expensive1 they should be considered a  
luxury and used only occasionally4      

,instead1 some of the small canned      
varieties1 which are usually            
satisfactory for most purposes1 should  
be used when mushrooms are desired and  
the wild ones cannot be secured4  #ca4  
,in food value1 mushrooms are not very  
high1 being about equal to beets or     
carrots in this respect2 but they have a
 higher percentage of protein than these
 vegetables and they contain extractives
 similar to those found in meat4 ,to    
increase their food value1 mushrooms are
 often combined with other foods1 such  
as peas1 chestnuts1 diced meats1 and    
fowl1 and made into dishes of various   
sorts4 ,then1 again1 they are served as 
a garnish with steaks and other meat    
dishes4 ,in short1 if they can be       
secured from the surrounding            
neighborhood or the price is not        
prohibitive1 they should be used in the 
many excellent ways that are devised for
 their preparation4  #cb4 ,,preparation 
,,for ,,cooking4--,to prepare mushrooms 
for cooking1 clean them by brushing them

 carefully with a soft brush1 by        
scraping the surface1 and1 in some      
cases1 by removing the stems4 ,do not1  
however1 throw the stems away1 for they 
may be used as well as the caps4 ,if the
 mushrooms are found to be tough1 the   
skin should be peeled off4 ,after being 
thus prepared1 mushrooms may be cooked  
in various ways1 as is explained in the 
accompanying recipes4 ,illustration3    
,,fig4 #g  #cc4 ,,broiled               
,,mushrooms4--,one of the simplest      
methods of cooking mushrooms is to broil
 them4 ,this may be done either by      
exposing them directly to the heat or by
 pan-broiling them4 ,in this recipe1    
only the caps are used4  ,clean the     
mushrooms that are to be broiled and    
remove the stems4 ,place the caps in a  
broiler that has been greased or in a   
slightly greased frying pan4 ,brown them
 on one side1 then turn them and brown  
them on the other side4 ,remove to a    
platter1 dot with butter1 season with   
salt and pepper1 and serve4  #cd4       

,,stewed ,,mushrooms4--,another very    
simple way in which to cook mushrooms is
 to stew them and then serve them on    
toast4 ,when prepared by this method1   
both the stems and the caps are         
utilized4  ,clean the mushrooms and cut 
both the caps and the stems into small  
pieces4 ,cook until tender in sufficient
 water1 stock1 or milk to cover them    
well1 and then season with salt and     
pepper4 ,to the liquid that remains1 add
 enough flour to thicken it slightly4   
,serve on toast4  #ce4 ,,sauted         
,,mushrooms4--,when mushrooms are       
sauted1 they are often used with other  
dishes1 particularly broiled steak1 to  
improve the flavor and give variety4 ,in
 fact1 steak smothered with mushrooms is
 considered a luxury4 ,however1 sauted  
mushrooms are very frequently served    
alone or1 together with a sauce made    
from the fat in which they are cooked1  
they are served on toast4  ,clean the   
mushrooms1 remove the stems1 and dredge 
both stems and caps with flour4 ,melt   

fat in the frying pan and place the     
dredged mushrooms in it4 ,saute until   
brown on both sides and season with     
salt1 pepper1 and chopped parsley4      
,serve in any desired manner4 ,if sauce 
is desired1 add water or stock to the   
flour and fat that remain in the frying 
pan1 and allow this to cook for a few   
minutes4  #cf4 ,,creamed ,,mushrooms    
,,and ,,chestnuts4--,no more delightful 
combination can be imagined than        
mushrooms and chestnuts4 ,when combined 
with a cream sauce and served in patty  
shells or timbale cases1 a dish suitable
 for the daintiest meal is the result4  
,another very attractive way in which to
 serve this combination is to place it  
in a baking dish1 or1 as shown in ,fig4 
#h1 in individual baking dishes1 cover  
it with a layer of biscuit or pastry    
crust1 bake1 and serve it as a pie4     
,,creamed ,,mushrooms ,,and ,,chestnuts 
7,sufficient to ,serve ,eight7  #a-a_/b 
c4 stewed chestnuts #a-a_/b c4 stewed   
mushrooms #c ,tb4 butter #c ,tb4 flour  

#a-a_/b tsp4 salt #a_/h tsp4 pepper     
#a-a_/b c4 milk  ,remove the shells from
 the required number of ,italian        
chestnuts and cook the nut meats in     
boiling water until tender4 ,peel off   
the skins and break the chestnuts into  
pieces4 ,if fresh mushrooms are used1   
stew them in boiling water until tender4
 ,cut the stewed or canned mushrooms    
into pieces of the same size as the     
chestnuts1 and mix the two together4    
,make a cream sauce by melting the      
butter1 adding the flour1 salt1 and     
pepper1 and stirring in the hot milk4   
,cook until the mixture thickens1 pour  
it over the chestnuts and mushrooms1 and
 serve in any of the ways suggested4    
,,okra ,,and ,,its ,,preparation        
,illustration3 ,,fig4 #i  #cg4 ,,okra is
 a fruit vegetable consisting of a green
 pod that is several inches long1       
pointed at one end1 and filled with     
seeds4 ,fig4 #i shows okra pods attached
 to the herb of which they are a part4  
,although okra originated in ,africa1 it

 is for the most part grown in the      
southern section of the ,united ,states4
 ,however1 canned okra may be obtained  
almost anywhere4 ,okra is low in food   
value1 being only slightly higher than  
cabbage and most of the greens2         
nevertheless1 it is liked by many       
persons4 ,it is of a mucilaginous1 or   
gummy1 consistency1 and if it is not    
properly cooked it becomes very slimy   
and is then decidedly unpleasant4       
,because of its gummy nature1 it helps  
to thicken any dish to which it is      
added4 ,probably its chief use is as an 
ingredient in soups1 when it is known as
 gumbo4 ,chicken gumbo soup is one of   
the most popular dishes of this kind4   
,the preliminary preparation of okra is 
the same as that of most other          
vegetables2 that is1 the pods should be 
washed1 the stems removed1 and the      
cleaned pods then cooked in sufficient  
boiling salted water to cover them well4
  #ch4 ,,stewed ,,okra4--,the simplest  
way in which to prepare okra is to stew 

it4 ,when seasoned well with salt1      
pepper1 and butter1 stewed okra finds   
much favor with those who care for this 
vegetable4  ,select the required number 
of okra pods and put them on to cook in 
enough boiling salted water to cover    
them well4 ,cook until the pods are soft
 enough to be easily pierced with a     
fork4 ,season with pepper and1 if       
necessary1 additional salt1 and add #a  
tablespoonful of butter for each four   
persons to be served4  #ci4 ,,okra      
,,with ,,tomatoes4--,if one does not    
desire a dish made entirely of okra1 it 
may be combined with tomatoes4 ,such a  
combination1 seasoned well and flavored 
with ham or bacon fat1 makes a very     
tasty dish4  ,,okra ,,with ,,tomatoes   
7,sufficient to ,serve ,six7  #a-a_/b c4
 stewed or canned okra #a-a_/b c4 stewed
 or canned tomatoes #a-a_/b tsp4 salt   
#a_/h tsp4 pepper #b ,tb4 ham or bacon  
fat  ,heat the okra and tomatoes        
together in a saucepan and add the salt1
 pepper1 and ham or bacon fat4 ,cook for

 #e or #aj minutes or until well        
blended4 ,serve hot4   ,,onions ,,and   
,,their ,,preparation  ,,varieties ,,of 
,,the ,,onion ,,family  #dj4 ,,onions   
are the chief commercial vegetable of   
the bulb crops4 ,they have been         
cultivated from the earliest times1     
their native country being ,central     
,asia4 ,closely allied to the onion are 
several other bulb vegetables1 including
 garlic1 shallots1 leeks1 and chives1   
all of which are used more extensively  
for flavoring dishes than for any other 
purpose4 ,fig4 #aj shows several        
varieties of this family1 the group of  
three in the upper right corner being   
garlic2 the bunch in the lower right    
corner1 leeks2 the bunch in the lower   
left corner1 green onions2 and the      
remainder of those shown in the         
illustration1 different varieties of    
dried onions1 that is1 onions that have 
been allowed to mature4  #da4 ,this     
entire class of food is characterized by
 a typical1 volatile oil1 which in most 

cases is so strong as to be somewhat    
irritating and which causes the         
vegetable to disagree with many persons4
 ,this flavor1 however1 can be almost   
entirely dissipated by cooking1 so that 
many persons who cannot eat the various 
members of the onion family raw can     
tolerate them cooked4 ,in food value1   
which is found principally as           
carbohydrate in the form of sugar1 this 
class of foods is not very high1 being  
about the same as carrots1 beets1 and   
other root vegetables4 ,some persons    
believe that onions have wonderful      
medicinal value in curing colds and     
preventing them1 but there is really no 
foundation for such a belief4           
,illustration3 ,fig4 #aj  #db4          
,,onions4--,as has been pointed out1    
onions are of two general varieties1    
dried and green4 ,dried onions1 as shown
 in ,fig4 #aj1 are those which have been
 allowed to grow to maturity and have   
then been cured1 or dried1 to a certain 
extent4 ,such onions are in demand at   

all seasons4 ,green onions1 also shown  
in ,fig4 #aj1 are those which are       
pulled1 or taken out of the ground1     
before they have matured and are eaten  
while fresh4 ,they are especially       
popular in the spring1 although they    
have a rather long season4 ,each of     
these classes has many varieties1 which 
vary in flavor and in color1 some of the
 dried ones being yellow1 some red1 and 
others white4 ,all dried onions have    
excellent keeping qualities1 so1 after  
purchasing1 no special care need be     
given to them except to store them in a 
comparatively cool1 dry place4          
,deterioration is due chiefly to        
sprouting1 for as soon as the new plant 
begins to grow from the center of the   
onion1 the remainder becomes soft and   
loses much of its flavor4 ,the green1   
immature onions1 however1 will not keep 
for any length of time1 and in order to 
keep them fresh until they are used1    
they must be stored in a cool1 damp     
place4  ,illustration3 ,,fig4 #aa  #dc4 

,,garlic4--,the variety of onion known  
as garlic is very much desired by the   
people of southern ,europe1 where it    
originated4 ,as ,fig4 #aj shows1 it     
resembles the onion in appearance1 but  
it consists of several parts1 or small  
bulbs1 called cloves1 which are encased 
in a covering of thin white skin4       
,garlic has a very strong penetrating   
odor and a biting taste that resemble   
the odor and taste of onion1 but that   
are much ranker4 ,it is little used by  
,americans except as a flavoring for    
salads and various kinds of highly      
seasoned meats4 ,in reality1 a very     
small amount of garlic is sufficient to 
lend enough flavor1 and so the bowl in  
which a salad is served is often merely 
rubbed with garlic before the salad is  
put into it4 ,no difficulty will be     
experienced in recognizing garlic in the
 markets1 for here it is found in long  
strings that are made by braiding the   
dry stems together4  #dd4               
,,shallots4--,closely allied to garlic  

are shallots1 which are native to       
,syria1 where they still grow wild4     
,they are said to have been brought into
 ,europe by the ,crusaders4 ,the bulbs  
of this vegetable are similar to those  
of garlic1 being compound in form1 but  
instead of being enclosed in a thin     
covering1 they are separate when mature1
 as ,fig4 #aa shows4 ,shallots have a   
strong flavor1 but it is not so rank as 
that of garlic1 nor does the odor remain
 in the mouth so long as that of onion4 
,many persons like shallots for         
flavoring stews1 soups1 salads1 and     
pickles4  #de4 ,,leeks4--,another member
 of the onion family that is more highly
 prized and more extensively raised in  
,europe than in the ,united ,states is  
leeks4 ,as ,fig4 #aj shows1 leeks do not
 produce a bulb as do onions4 ,in this  
vegetable1 the lower parts of the leaves
 grow close together and form a         
bulb-like stem1 or neck1 which is fairly
 solid and which constitutes the edible 
part4 ,the odor and flavor of leeks are 

similar to those of onions1 but they are
 somewhat weaker4 ,the fleshy stem may  
be bleached by banking it with earth1   
and when this is done1 the flavor       
becomes more mild and the texture more  
tender than in the onion bulb4 ,like    
shallots1 leeks are used to flavor      
stews1 soups1 and similar foods4  #df4  
,,chives4--,the member of the onion     
family known as chives is a small plant 
whose roots remain in the ground for    
many years and produce year after year  
dense tufts of slender1 hollow leaves4  
,these leaves grow to a height of about 
#f or #h inches and resemble the tops of
 onions except that they are much       
smaller4 ,chives1 which have a more     
delicate flavor than onions1 are much   
used for flavoring soup1 stews1 salads1 
meats1 and other vegetables and as a    
garnish for salads4 ,when used for any  
of these purposes1 they are cut into    
tiny pieces4   ,,preparation ,,of       
,,onions  #dg4 ,,onions ,,for           
,,flavoring4--,when only the flavor of  

onions is desired in a salad or a cooked
 dish of some sort1 such as a dressing  
for fowl1 hash1 or any similar          
combination of food ingredients1 the    
onion should be added in the form of    
juice and pulp rather than in pieces4   
,then it will not be possible to observe
 the onion when it is mixed with the    
food nor to come across small pieces of 
it when the food is eaten4 ,to prepare  
an onion in this way1 peel it1 cut off a
 crosswise slice1 and then grate the    
onion on a grater over a shallow dish4  
,add the juice and pulp thus obtained to
 any food that calls for onion as a     
flavoring4  #dh4 ,,onions ,,for ,,the   
,,table4--,when onions are to be used as
 a vegetable for the table1 they require
 cooking1 but first of all they must be 
peeled4 ,this is at best a rather       
unpleasant task1 because the fumes from 
the strong volatile oil are irritating  
to both the eyes and the nostrils4      
,however1 it may be done more           
comfortably by keeping the onions       

immersed in cold water during the       
peeling4 ,remove only the dry outside   
shells1 and1 if the onions are large1   
cut them in halves or quarters4         
,however1 as the various layers are     
likely to fall apart when the onion is  
cut1 it is advisable to select          
medium-sized or small onions1 for these 
may be cooked whole4 ,after the onions  
have been peeled1 they may be cooked in 
a variety of ways4  #di4 ,,boiled       
,,onions4--,perhaps the simplest method 
of cooking onions is to boil them4 ,to  
allow the strong volatile oil to escape 
instead of being reabsorbed by the      
onions1 and thus improve the flavor of  
the onions1 the cover should be kept off
 the vessel while they are cooking4 ,the
 water in which this vegetable is cooked
 has not a very agreeable flavor1 so no 
use should be made of it4  ,peel the    
desired number of onions and if         
necessary cut them into halves or       
quarters4 ,place them in sufficient     
boiling water to cover well4 ,cook in an

 uncovered vessel until tender enough to
 be easily pierced with a fork1 but not 
so soft as to fall apart4 ,then pour off
 the water1 season with more salt1 if   
necessary1 and a little pepper1 and add 
#a tablespoonful of butter for each four
 persons to be served4 ,serve hot4  #ej4
 ,,creamed ,,onions4--,a cream sauce    
added to onions makes a very appetizing 
dish4 ,in fact1 most persons prefer     
creamed onions to any other method of   
preparation4  ,,creamed ,,onions        
7,sufficient to ,serve ,six7  #a pt4    
stewed onions #c ,tb4 butter #c ,tb4    
flour #a tsp4 salt ,dash of pepper      
#a-a_/b c4 hot milk  ,prepare the onions
 according to the directions given in   
,art4 #di4 ,when they are tender enough 
to be easily pierced with a fork1 drain4
 ,melt the butter1 and add the flour1   
salt1 pepper1 and hot milk4 ,cook until 
the sauce thickens1 pour over the stewed
 onions1 heat together for a few        
minutes1 and serve4  #ea4 ,,baked       
,,onions4--,if variety in the           

preparation of onions is desired1 baked 
onions should be tried4 ,select         
medium-sized onions1 peel them1 and then
 boil them whole in boiling salted water
 until they are almost tender4 ,drain   
off the water1 place the onions in a    
shallow dish1 brush with butter1 and    
sprinkle with salt and pepper4 ,place in
 a hot oven and bake until brown on one 
side2 then turn them and brown on the   
other side4 ,serve hot4  ,illustration3 
,,fig4 #ab  #eb4 ,,stuffed              
,,onions4--,when large onions can be    
secured1 a very appetizing as well as   
attractive dish can be prepared by      
stuffing them and then baking them      
brown4 ,onions cooked in this way will  
appear as shown in ,fig4 #ab4  ,,stuffed
 ,,onions 7,sufficient to ,serve ,six7  
#f large onions #a c4 dried bread crumbs
 #b ,tb4 butter #a_/b tsp4 salt #a_/h   
tsp4 pepper #a_/b tsp4 celery salt #a_/d
 c4 milk  ,peel the onions and cook them
 in boiling salted water until almost   
tender4 ,remove from the water and take 

out the inner portions of the onions1   
leaving the outside layers in the shape 
of a cup4 ,chop the portions of the     
onions which have been removed and mix  
with the bread crumbs4 ,melt the butter1
 add to it the chopped onion1 bread     
crumbs1 salt1 pepper1 and celery salt1  
and stir all together for a few minutes 
over the flame4 ,add the milk1 and if   
the #a_/d cupful is not sufficient to   
make the stuffing moist1 add more4 ,fill
 the onion shells with the stuffing1    
place in a hot oven1 and bake until     
brown4 ,serve immediately4   ,,parsnips 
,,and ,,their ,,preparation  #ec4       
,parsnips are an important root         
vegetable1 being closely allied to      
carrots4 ,they are used to a certain    
extent during the summer when they are  
immature1 but generally they are allowed
 to mature so that they may be stored   
for use as a winter vegetable4 ,parsnips
 have an advantage over many vegetables 
in that they have excellent keeping     
qualities and are particularly hardy1   

being able to withstand considerable    
freezing and thawing when they are left 
in the ground during the winter4        
,however1 as they grow older1 they      
develop a woody texture1 as do beets and
 turnips1 and so at the end of the      
winter require longer cooking than at   
the beginning4  #ed4 ,in food value1    
parsnips are somewhat higher than other 
root vegetables1 containing a large     
amount of carbohydrate1 which occurs in 
the form of sugar4 ,although they are   
wholesome and nourishing1 they have a   
peculiar1 sweetish flavor that is due to
 the volatile oil they contain and is   
objectionable to some persons4 ,still1  
those who are fond of this flavor find  
that parsnips afford an excellent       
opportunity to give variety to the diet1
 for they may be prepared in a number of
 ways1 most of which are similar to the 
ways in which carrots are cooked4  #ee4 
,in preparing parsnips for cooking1     
scrape them1 if possible1 instead of    
peeling them1 so as not to waste any of 

the edible material4 ,then1 too1 try to 
obtain medium-sized parsnips1 for they  
will be of much better quality than the 
larger ones4 ,if uneven sizes must be   
used1 the larger ones should be cut     
before being cooked1 so that they will  
be similar in size to the smaller ones  
and therefore cook in the same length of
 time4  #ef4 ,,mashed ,,parsnips4--,a   
very simple way in which to prepare     
parsnips is to mash them4 ,clean and    
scrape the desired number of parsnips   
and put them to cook in sufficient      
boiling salted water to cover4 ,cook    
until tender enough to be pierced with a
 fork1 the length of time required to do
 this depending entirely on the age of  
the parsnips4 ,when tender1 drain off   
the water and force the parsnips through
 a colander or a sieve4 ,season with    
butter1 salt1 and pepper1 and serve hot4
  #eg4 ,,creamed ,,parsnips4--,parsnips 
are sometimes cut into dice and then    
served with a cream1 sauce4 ,when it is 
desired to prepare them in this way1 the

 accompanying directions should be      
carefully followed4  ,,creamed          
,,parsnips 7,sufficient to ,serve ,six7 
#b c4 diced parsnips #b ,tb4 butter #b  
,tb4 flour #a_/b tsp4 salt ,dash of     
pepper #a c4 milk  ,clean and scrape the
 parsnips and cut them into dice #a_/b  
inch in size4 ,put these to cook in     
sufficient boiling salted water to      
cover1 cook until they may be easily    
pierced with a fork1 and then drain4    
,melt the butter in a double boiler1 and
 add the flour1 salt1 and pepper4 ,stir 
in the hot milk1 and cook until the     
mixture thickens4 ,pour this sauce over 
the parsnips1 heat together for a few   
minutes1 and serve4  #eh4 ,,browned     
,,parsnips4--,parsnips that are browned 
and sweetened with sugar seem to meet   
with greater favor than those prepared  
by other methods4 ,to prepare them in   
this way1 clean and scrape the desired  
number of parsnips1 and slice them in   
thick slices1 or1 if they are small1 cut
 them in halves lengthwise4 ,put them to

 cook in boiling salted water and cook  
until they may be easily pierced with a 
fork1 but are not tender enough to fall 
to pieces4 ,melt some fat in a frying   
pan1 and place the slices of cooked     
parsnips in it4 ,brown on one side1     
turn1 and then brown on the other4      
,sprinkle with a little sugar and1 if   
necessary1 additional salt4 ,serve4     
,,peas ,,and ,,their ,,preparation  #ei4
 ,in addition to beans and lentils1 the 
class of vegetables called legumes      
includes ,,peas1 which1 both green and  
dried1 are used for food4 ,in           
composition1 there is a decided         
difference between the two varieties of 
peas1 the green ones being about equal  
to green corn in food value1 and the    
dried ones having a food value nearly   
four times as great4 ,in each case1 the 
food substance in the greatest amount is
 in the form of carbohydrate4 ,in green 
peas1 this is in the form of sugar1     
while in dried ones it is changed into  
starch4 ,peas also contain protein in   

the form of legumin1 there being three  
times as much of this substance in dried
 peas as in green ones4 ,the amount     
found in green peas is sufficient to be 
of importance in the diet1 but the      
percentage of this substance is so great
 in dried peas that they may be used    
very satisfactorily as a meat           
substitute4  #fj4 ,,green               
,,peas4--,numerous varieties of green   
peas are found on the market4 ,a few of 
them are cooked in the pods1 especially 
when the peas are very young1 and are   
eaten pods and all1 just as are string  
beans4 ,most of them1 however1 are      
allowed to mature further and only the  
peas are eaten1 the shell being         
discarded4  ,when green peas are        
purchased1 they are always found in the 
pods4 ,for the peas to be most          
satisfactory1 the pods should be fresh  
and green and should appear to be well  
filled4 ,flat-looking pods mean that the
 peas have not matured sufficiently4    
,after being purchased1 the peas should 

not be removed from the pods until they 
are to be cooked4 ,however1 if it is    
necessary that they stand for any length
 of time after they are shelled1 they   
should be kept in a cool place in order 
to prevent them from shriveling4 ,their 
cooking is similar to that of any other 
fresh vegetable2 that is1 they should be
 cooked in boiling salted water in a    
covered vessel until they are tender    
enough to be easily crushed between the 
fingers or pierced with a fork4 ,with   
this preliminary preparation1 they may  
be dressed in any desirable manner4     
#fa4 ,,dried ,,peas4--,dried peas1      
because of their nature1 require a      
different kind of preparation from green
 peas4 ,in fact1 their cooking is       
similar to that of dried beans4 ,they   
require long slow cooking and are       
improved if they are first parboiled in 
water to which a pinch of soda has been 
added4 ,they are not used extensively   
except in the making of soups or        
occasionally for a puree or a souffle1  

but as they are very high in food value 
and can be used as a meat substitute1   
they should have a prominent place in   
the dietary of most families4 ,many of  
the ways in which dried beans and       
lentils are prepared are fully as       
applicable in the case of dried peas4   
#fb4 ,,green ,,peas ,,with              
,,butter4--,when peas are young and     
tender1 no more appetizing way to       
prepare them can be found than to boil  
them and then serve them with butter4   
,select fresh green peas with full pods1
 wash in cold water1 and remove the peas
 from the shells4 ,put to cook in enough
 boiling salted water to cover well1 and
 cook until tender4 ,pour off all but a 
small amount of the water1 using the    
part poured off for making soup or      
sauce4 ,add #a tablespoonful of butter  
for each four persons to be served1 and 
season with additional salt if necessary
 and a dash of pepper4 ,serve hot4  #fc4
 ,,green ,,peas ,,english ,,style4--,if 
the flavor of mint is agreeable1 green  

peas prepared ,english style will       
undoubtedly find favor4 ,cook them as   
for green peas with butter1 but1 at the 
time the butter is added1 add #a        
tablespoonful of finely chopped fresh   
mint4 ,season with additional salt1 if  
necessary1 and pepper1 allow all to     
simmer together for a few minutes1 and  
serve4  ,illustration3 ,,fig4 #ac  #fd4 
,,creamed ,,peas4--,a cream sauce adds  
considerable food value and flavor to   
green peas4 ,peas prepared in this way  
may be served plain1 but they can be    
made very attractive by serving them in 
croustades1 as shown in ,fig4 #ac4 ,as  
already learned1 croustades are cases   
made from large pieces of bread that are
 cut any desired shape1 hollowed out1   
and then toasted in a hot oven or on a  
broiler or fried in deep fat until      
crisp4  ,,creamed ,,peas 7,sufficient to
 ,serve ,six7  #b c4 shelled green peas 
#b ,tb4 butter #b ,tb4 flour #a_/b tsp4 
salt ,dash of pepper #a_/b c4 water from
 peas #a_/b c4 milk  ,cook the peas in  

boiling salted water until tender1 and  
then drain the water from them1         
retaining #a_/b cupful for the sauce4   
,melt the butter1 add the flour1 salt1  
and pepper1 and stir in the hot liquids4
 ,cook until the flour has thickened and
 then pour over the peas4 ,serve hot1   
either plain or in croustades4  #fe4    
,,peas ,,in ,,turnip ,,cups4--,a        
somewhat unusual dish can be prepared by
 making cups out of turnips1 filling    
them with peas1 and then pouring a cream
 sauce over the peas4 ,besides being    
attractive1 this combination makes a    
very palatable vegetable dish4  ,select 
a sufficient number of medium-sized     
white turnips4 ,wash them thoroughly1   
and then hollow out the inside of each1 
leaving cup-shaped shells about #a_/d   
inch thick4 ,cook these shells in       
boiling salted water until tender1 but  
not tender enough to break into pieces1 
and remove from the water4 ,then1       
according to the directions given in    
,art4 #fj1 cook enough green peas to    

fill the cups4 ,when tender1 fill the   
cups with the peas and over them pour a 
medium white sauce4 ,serve hot4  #ff4   
,,peas ,,puree4--,many persons who      
cannot eat peas because of the coarse   
outside skins are able to digest them in
 the form of a puree4 ,to prepare them  
in this way1 boil fresh peas in the     
manner explained in ,art4 #fj4 ,when    
they are tender1 force them through a   
puree sieve or a fine-mesh wire sieve4  
,the pulp will pass through the sieve1  
but the coarse skins will remain4 ,the  
puree thus made may be used for soup or 
in the making of a souffle4  #fg4 ,,peas
 ,,souffle4--,nothing in the way of peas
 is more appetizing and at the same time
 more easily digested than peas souffle4
 ,this may be baked in a large baking   
dish1 or it may be divided and baked in 
individual baking dishes4  ,,peas       
,,souffle 7,sufficient to ,serve ,six7  
#b ,tb4 butter #b ,tb4 flour #a_/b c4   
milk #a c4 peas puree #a_/b tsp4 salt   
,dash of pepper #b eggs  ,melt the      

butter1 stir in the flour1 and add the  
heated milk4 ,cook until the mixture    
thickens and then add the peas puree1   
salt1 and pepper4 ,separate the eggs1   
beat the yolks and add them to the      
mixture1 and then fold in the stiffly   
beaten whites4 ,pour into a well-greased
 baking dish or individual baking       
dishes1 place in a pan of hot water1 and
 bake in a slow oven until set1 or for  
#cj or #dj minutes4 ,serve at once4     
,,peppers ,,and ,,their ,,preparation   
#fh4 ,,peppers are one of the fruit     
vegetables4 ,some varieties of them are 
dried and used as a condiment1 that is1 
to season or give relish to food1 but as
 they are never used as a vegetable1    
they are not included here4 ,it is the  
sweet varieties of peppers which are    
used as vegetables and to which         
reference is made in these discussions4 
,they are valuable chiefly for two      
reasons3 to flavor various kinds of     
dishes1 such as entrees1 salads1 etc41  
and to make a dish more attractive in   

appearance because of the contrast in   
color they afford4 ,in food value1 they 
are about equal to the various greens1  
but as a rule such small quantities of  
them are eaten that they cannot be      
regarded as a food4  #fi4 ,,stuffed     
,,peppers4--,the usual way of preparing 
peppers as a vegetable is to stuff them 
and then bake them1 when they will      
appear as in ,fig4 #ad4 ,the stuffing   
may be made of various kinds of         
material1 such as pieces of meat1       
vegetables1 cereals1 etc41 and so       
affords an excellent way to utilize     
left-overs of any of these foods4 ,two  
recipes for stuffing are here given1 and
 either one may be used with equally    
good results4  ,illustration3 ,,fig4 #ad
  ,to prepare peppers for stuffing1 wash
 them in cold water and remove the tops 
by cutting around the peppers a short   
distance from the stem4 ,remove the pulp
 and seeds from the inside1 and wash the
 peppers thoroughly to make sure that no
 loose seeds remain4 ,fill with the     

desired stuffing1 place in a shallow pan
 with a small amount of water1 and bake 
until the peppers are soft enough to be 
pierced with a fork4 ,the water permits 
the peppers to steam during the first   
part of the cooking4 ,serve hot4        
,,stuffing ,,no4 #a 7,sufficient for    
,six ,peppers7  #b ,tb4 ham fat #a small
 chopped onion #a_/b tsp4 salt ,dash of 
pepper #a-a_/b c4 steamed rice #a_/b c4 
bread crumbs #a_/b c4 finely chopped    
boiled ham ,milk  ,melt the fat in a    
frying pan1 add the onion1 salt1 and    
pepper1 and heat together for several   
minutes4 ,add the rice1 bread crumbs1   
and ham1 and moisten with milk until the
 mixture is of the right consistency4   
,use to fill the peppers4  ,,stuffing   
,,no4 #b 7,sufficient for ,six ,peppers7
  #b ,tb4 butter #a onion1 chopped #a_/b
 tsp4 salt ,dash of pepper #b c4 stale  
bread crumbs #b ,tb4 chopped parsley #a 
tsp4 celery salt ,milk  ,melt the butter
 in a frying pan1 add the chopped onion1
 salt1 and pepper1 and heat together4   

,to this add the bread crumbs1 chopped  
parsley1 and celery salt1 and moisten   
with enough milk to make the stuffing of
 the right consistency4 ,use to stuff   
peppers4   ,,potatoes ,,and ,,their     
,,preparation  ,,white ,,potatoes  #gj4 
,,white ,,potatoes1 popularly called    
,irish potatoes because they are a      
staple food in ,ireland1 belong to the  
class of tuber vegetables4 ,they form   
such an extensive part of the diets of  
the majority of people that they are    
generally considered the most important 
vegetable used by civilized man4 ,they  
are usually roundish or oblong in shape 
and have a whitish interior and a darker
 colored skin4  #ga4 ,,food ,,value ,,of
 ,,potatoes4--,in food value1 ,irish    
potatoes are comparatively high1 being  
in this respect about two and one-half  
times as great as an equal weight of    
cabbage1 but not quite twice as great as
 the various root vegetables1 such as   
carrots1 parsnips1 etc4 ,the largest    
amount of this food value occurs as     

carbohydrate in the form of starch1     
there being almost no fat and very      
little protein in potatoes4 ,the starch 
granules of potatoes are larger than the
 starch granules of any of the cereals1 
the class of foods highest in this food 
substance1 and it is the proper cooking 
of this starch that makes potatoes dry  
and mealy4 ,potatoes also contain a     
large amount of mineral salts1 much of  
which lies directly under the skin4     
,therefore1 the most economical way in  
which to prepare potatoes is to cook    
them with the skins on1 for then all of 
the mineral salts are retained and none 
of the material is wasted4  #gb4        
,,selection ,,of ,,potatoes4--,the new  
potato crop begins to come into the     
market during the summer1 when potatoes 
are especially appetizing4 ,however1 as 
potatoes can be easily stored and kept  
very well for a considerable time1 they 
form a large part of the winter food    
supply4 ,if there is sufficient storage 
space1 it is a wise plan to buy a large 

enough supply of potatoes in the fall to
 last for several months and then to    
store them for the winter4 ,however1    
when this is done1 care should be taken 
in the selection4  ,in the first place1 
the outside skin should be smooth and   
not scaly4 ,then1 if possible1 potatoes 
of medium size should be selected1      
rather than small ones or large ones4   
,the small ones are not so satisfactory1
 because of the greater proportion of   
waste in peeling1 while the very large  
ones are apt to have a hollow space in  
the center4 ,to judge the quality of    
potatoes1 a few of those to be purchased
 should be secured and cooked before a  
large number of them are bought4 ,the   
soil and climatic conditions affect the 
quality of potatoes to such an extent   
that a particular kind of potato which  
may have been excellent last year may be
 entirely different in quality this     
year4 ,a housewife cannot1 therefore1 be
 guided entirely by her previous        
knowledge of a certain kind of potato4  

#gc4 ,,care ,,of ,,potatoes4--,potatoes 
bought in quantity should be kept in a  
cool place and should be excluded from  
the light4 ,such care will usually      
prevent them from discoloring and       
sprouting4 ,in case they should sprout1 
the sprouts should be removed at once1  
for the potatoes will deteriorate       
rapidly with such a growth4 ,if the     
potatoes freeze1 they may be thawed by  
putting them in cold water4 ,such       
potatoes1 which are characterized by a  
peculiar sweetish taste1 should be used 
as soon as possible after being thawed4 
#gd4 ,,preparation ,,of ,,potatoes4--,as
 has already been explained1 the most   
economical way in which to cook potatoes
 is with the skins on4 ,however1 when it
 is desired to remove the skins1 they   
should be taken off as thinly as        
possible4 ,new potatoes may be scraped1 
but completely matured potatoes that    
have been out of the ground for some    
time do not scrape easily and so should 
be pared thinly4  ,potatoes lend        

themselves to various methods of        
cookery1 and this is well1 for although 
this is a food of which most persons do 
not tire easily1 variety in the         
preparation of a vegetable so commonly  
used as the ,irish potato is very much  
to be desired4 ,when cooked in the      
skins1 potatoes may be boiled1 baked1 or
 steamed4 ,when the skins are removed1  
potatoes may be cooked in these ways1 as
 well as fried1 sauted1 scalloped1      
creamed1 etc4  #ge4 ,,boiled            
,,potatoes4--,without doubt1 potatoes   
are cooked more often by boiling than by
 any other method1 for besides being    
eaten in this way a great deal1 they    
must first be boiled for many of the    
more elaborate methods of preparation4  
,if the skins are removed before        
boiling1 the water in which the potatoes
 are cooked contains a quantity of      
starch and a great deal of soluble      
mineral matter that are lost from the   
potatoes4 ,use should therefore be made 
of this liquid1 it being very           

satisfactory for soups1 sauces1 and the 
liquid required in bread making4  ,when 
potatoes are to be boiled1 select the   
desired number of medium-sized potatoes1
 and wash them in cold water4 ,if       
desired1 remove the peelings with a     
sharp paring knife1 but if the potatoes 
are to be cooked with the skins on1     
scrub them thoroughly with a vegetable  
brush in order to remove all dirt4 ,put 
to cook in a sufficient amount of       
boiling salted water to cover well1 and 
cook until the potatoes are tender      
enough to be easily pierced with a fork4
 ,usually the kettle in which potatoes  
are cooked is covered1 but if desired   
they may be cooked in an uncovered      
vessel4 ,when done1 drain the water from
 the potatoes and serve at once or use  
for some of the other methods of        
preparation4  ,illustration3 ,,fig4 #ae 
#gf4 ,,mashed ,,potatoes4--,if mashed   
potatoes are prepared properly1 they are
 much relished by the majority of       
persons4 ,however1 to be most           

satisfactory1 they should be cooked long
 enough not to be lumpy and then1 after 
being mashed and softened with milk1    
they should be beaten until they are    
light and creamy4  ,peel the desired    
number of potatoes and boil them        
according to the directions given in    
,art4 #ge4 ,when they are tender1 remove
 them from the fire and drain off the   
water4 ,mash the potatoes with a wooden 
or a wire potato masher1 being careful  
to reduce all the particles to a pulpy  
mass in order to prevent lumps4         
,however1 the preferable way to mash    
them is to force them through a ricer1  
when they will appear as shown in ,fig4 
#ae1 for then1 if they are thoroughly   
cooked1 there will be no danger of      
lumps4 ,when they are sufficiently      
mashed1 season with additional salt1 a  
dash of pepper1 and a small piece of    
butter1 and add hot milk until they are 
thinned to a mushy consistency1 but not 
too soft to stand up well when dropped  
from a spoon4 ,then beat the potatoes   

vigorously with a large spoon until they
 become light and fluffy4 ,serve at     
once4  #gg4 ,,baked ,,potatoes4--,a very
 nutritious vegetable dish results when 
potatoes are baked4 ,for this method of 
cooking potatoes1 those of medium size  
are better than large ones2 also1 if the
 potatoes are uniform in size1 all of   
them will bake in the same length of    
time4 ,it is well to choose for baking1 
potatoes that are smooth and            
unblemished1 in order that they may be  
prepared without cutting the skins4 ,as 
the starchy particles of the potato are 
cooked by the heated water inside the   
potato1 the cooking cannot be done so   
successfully when the skin is cut or    
marred1 for then the water will         
evaporate4  ,prepare the potatoes by    
scrubbing them thoroughly2 then place   
them on a shallow pan and set them in   
the oven or place them directly on the  
oven grate4 ,the temperature of the oven
 is important in baking potatoes4 ,if it
 is too hot1 the skins of the potatoes  

will become charred1 and if it is not   
hot enough1 too long a time will be     
required for the baking4 ,the           
temperature found to produce the best   
results is about #djj degrees           
,fahrenheit1 or the same as that for the
 baking of bread4 ,turn the potatoes    
once or twice during the baking1 so that
 they will bake evenly4 ,allow them to  
bake until it is possible to pierce them
 to the center with a fork or they are  
soft enough to dent easily when pinched 
with the tips of the fingers4 ,the      
latter is the preferable test1 for when 
the potato is pierced1 so much of the   
moisture is lost that it is not likely  
to be of the best quality when served4  
,upon removing from the oven1 serve at  
once4 ,baked potatoes become soggy upon 
standing4 ,if desired1 they may be      
rolled to soften the contents of the    
shell and then cut open on one side1 and
 pepper1 salt1 and paprika put into the 
potato4  ,the length of time required   
for baking potatoes is usually #aj to   

#ae minutes longer than is necessary to 
cook potatoes of the same size in water4
 ,however1 the time for baking may be   
decreased by boiling the potatoes for   
about #e minutes before they are put in 
the oven4 ,in such an event1 the boiling
 and the baking should be accomplished  
in about #ce minutes4  #gh4 ,,stuffed   
,,potatoes4--,an attractive way in which
 to serve baked potatoes is shown in    
,fig4 #af4 ,after the potatoes are      
thoroughly baked1 the contents are      
removed1 treated as mashed potatoes1 and
 then stuffed into the shells and set in
 the oven to brown for a few minutes4   
,when something different in the way of 
potatoes is desired1 stuffed potatoes   
should be tried4  ,bake the desired     
number of potatoes until tender4 ,remove
 from the oven1 cut through the skin of 
each from end to end with a sharp knife1
 and scrape out the contents of the     
shell4 ,mash the pulp according to the  
directions given in ,art4 #gf4 ,then    
fill the shells with the mashed         

potatoes1 allowing the surface to stand 
up roughly1 as shown1 instead of        
smoothing it down4 ,dot each with       
butter1 sprinkle a little paprika over  
the tops1 and replace in the oven4 ,bake
 until the surface is nicely browned and
 then serve at once4  ,illustration3    
,,fig4 #af  #gi4 ,,browned              
,,potatoes4--,while not so easy to      
digest as boiled or baked potatoes1     
browned potatoes offer an opportunity   
for a change from the usual ways of     
preparing this vegetable4 ,they may be  
prepared on the stove or in the oven1   
but when browned in the oven the surface
 is more likely to be tough4  ,boil the 
desired number of potatoes1 and when    
they are sufficiently tender1 drain off 
the water4 ,if they are to be sauted on 
the stove1 melt a small amount of fat in
 a frying pan1 and place the cooked     
potatoes in it4 ,saute until brown on   
one side1 then turn and brown on the    
other4 ,season with additional salt1 if 
necessary1 and serve4  ,in case it is   

desired to brown them in the oven1 put  
the boiled potatoes in a shallow pan and
 brush them over with butter4 ,set them 
in a hot oven1 allow them to brown on   
one side1 then turn and brown them on   
the other4 ,season with salt1 if        
necessary1 and serve at once upon       
removing from the oven4  #hj4 ,,raw     
,,sauted ,,potatoes4--,if a potato dish 
suitable for supper or luncheon is      
desired1 raw potatoes may be sliced     
thin1 as at a1 ,fig4 #ag1 and then      
sauted4 ,for this purpose1 small        
potatoes that are not suitable for other
 methods of preparation may be used4    
,peel the potatoes and slice them into  
thin slices4 ,melt a small amount of fat
 in a frying pan1 place the potatoes in 
the hot fat1 and cover the pan4 ,allow  
them to steam in this way for #aj to #ae
 minutes and then remove the cover4     
,brown on one side2 then turn and brown 
on the other4 ,season with salt and     
pepper4  ,illustration3 ,,fig4 #ag  #ha4
 ,,hash-,,browned ,,potatoes4--,a very  

good way in which to use up boiled      
potatoes is to hash-brown them in the   
oven4  ,,hash-,,browned ,,potatoes      
7,sufficient to ,serve ,six7  #f        
medium-sized cooked potatoes #a-a_/b    
tsp4 salt #b ,tb4 butter #c ,tb4 milk   
#a_/d tsp4 pepper  ,slice or chop the   
cold potatoes1 place in a buttered pan1 
add the salt and pepper1 melt the       
butter1 and pour it over them4 ,place in
 a hot oven until nicely browned4 ,stir1
 add the milk1 and brown again4 ,stir   
again1 brown the third time1 and serve4 
#hb4 ,,potato ,,patties4--,mashed       
potatoes1 whether left over or boiled   
and mashed especially for the purpose1  
may be made up into patties and then    
sauted until brown on both sides4       
,,potato ,,patties 7,sufficient to      
,serve ,six7  #b c4 mashed potato #a egg
 ,fine bread crumbs  ,to the mashed     
potatoes that have been well seasoned1  
add the egg and mix thoroughly4 ,shape  
into flat1 round patties and roll in the
 bread crumbs4 ,melt fat in a frying    

pan1 place the patties in it1 saute on  
one side until brown1 and then turn and 
brown on the other side4 ,serve hot4    
#hc4 ,,french ,,fried ,,potatoes4--,many
 families are deprived of ,french fried 
potatoes because the majority of        
housewives think they are difficult to  
prepare4 ,this1 however1 is not the     
case1 for when the procedure is         
understood nothing is easier4  ,peel the
 required number of potatoes and cut    
them into the desired shape4 ,great     
variety exists in the method of cutting 
potatoes for this purpose4 ,however1 the
 form that is usually thought of when   
,french fried potatoes are mentioned is 
the one obtained by cutting the potatoes
 into pieces like the sections of an    
orange and then cutting these sections  
lengthwise into smaller pieces1 like    
those shown at b1 ,fig4 #ag4 ,pieces    
like those shown at c1 called shoestring
 potatoes1 are also popular4 ,as soon as
 cut1 in no matter what shape1 drop the 
pieces into cold water1 but when ready  

to fry1 remove them from the water and  
dry on a clean dry towel4 ,place in a   
wire basket and lower the basket into a 
pan of hot fat4 ,fry until the potatoes 
are nicely browned1 remove from the fat1
 drain1 and sprinkle with salt and      
pepper4 ,serve at once4  #hd4 ,,potatoes
 ,,au ,,gratin4--,something a little    
unusual in the way of a potato dish is  
produced when potatoes are combined with
 cheese1 bread crumbs1 and a cream sauce
 to make potatoes au gratin4 ,in        
addition to supplying flavor1 these     
ingredients increase the food value of  
the potatoes so that a highly nutritious
 dish is the result4  ,,potatoes ,,au   
,,gratin 7,sufficient to ,serve ,six7   
#c c4 diced cooked potatoes #a_/b c4    
grated cheese #a_/b c4 bread crumbs     
#a-a_/b c4 thin white sauce  ,grease a  
baking dish1 place #a_/b of the potatoes
 in the bottom of the dish1 and sprinkle
 over them #a_/b of the crumbs and then 
#a_/b of the cheese4 ,put the remainder 
of the potatoes in the dish1 sprinkle   

with the rest of the cheese1 pour the   
hot white sauce over all1 and place the 
remaining crumbs on top4 ,set the dish  
in a hot oven and bake until well heated
 through and brown on top4  #he4        
,,lyonnaise ,,potatoes4--,when sauted   
potatoes are flavored with onion and    
parsley1 they are known as ,lyonnaise   
potatoes4 ,as they are very appetizing1 
potatoes prepared in this way are       
relished by most persons4  ,,lyonnaise  
,,potatoes 7,sufficient to ,serve ,six7 
#b ,tb4 butter or ham or bacon fat #a_/b
 tsp4 salt #a medium-sized onion1       
chopped ,dash of pepper #b ,tb4 parsley 
#c c4 diced cooked potatoes  ,melt the  
fat in a frying pan1 and add the onion1 
parsley1 salt1 and pepper4 ,when the fat
 is hot1 add the potatoes1 which should 
be diced1 like those shown at d1 ,fig4  
#ag1 and allow them to saute until      
slightly brown4 ,stir frequently to     
avoid burning4 ,serve hot4  #hf4        
,,scalloped ,,potatoes4--,many          
vegetables may be scalloped1 but        

potatoes seem to lend themselves to this
 form of preparation to good advantage4 
,potatoes prepared in this way are      
suitable for luncheon1 supper1 or a home
 dinner4  ,wash and peel the desired    
number of potatoes and slice them thin4 
,place a layer in the bottom of a       
well-greased baking dish1 sprinkle      
lightly with flour1 salt1 and pepper1   
and dot with butter4 ,add another layer 
of potatoes1 sprinkle again with flour1 
salt1 and pepper1 and dot with butter4  
,continue in this way until the dish is 
filled4 ,pour a sufficient quantity of  
milk over the whole to cover well4      
,place a cover over the dish1 set in a  
hot oven1 and bake for about #a_/b hour4
 ,then remove the cover and allow the   
potatoes to continue baking until they  
can be easily pierced with a fork and   
the surface is slightly brown4 ,serve   
hot from the baking dish4  #hg4         
,,creamed ,,potatoes4--,a very good way 
in which to utilize left-over boiled    
potatoes is to dice them and then serve 

them with a cream sauce4 ,if no cooked  
potatoes are on hand and creamed        
potatoes are desired1 potatoes may1 of  
course1 be boiled especially for this   
purpose4 ,when this is done1 it is well 
to cook the potatoes in the skins1 for  
they remain intact better and have a    
better flavor4  ,cut up potatoes that   
are to be creamed into half-inch dice1  
like those shown at d1 ,fig4 #ag4 ,make 
a thin white sauce1 pour it over the    
potatoes until they are well moistened1 
and allow the potatoes to simmer in this
 sauce for a few minutes4 ,if desired1  
chopped parsley may be added to the     
sauce to improve the flavor4 ,serve hot4
  #hh4 ,,potato ,,balls4--,if a potato  
dish is desired for a meal that is to be
 dainty in every respect1 potato balls  
should be tried4 ,these are small balls 
of uniform size1 like those shown at e1 
,fig4 #ag1 cut from raw potatoes by     
means of a ,french cutter1 as shown in  
,fig4 #ah1 cooked until tender1 and then
 dressed with a cream sauce or in any   

other way4 ,as will be observed1 much of
 the potato remains after all the balls 
that can be cut from it are obtained4   
,this should not be wasted1 but should  
be boiled and then mashed or prepared in
 any other desirable way4               
,illustration3 ,,fig4 #ah  ,wash and    
peel the potatoes that are to be used1  
and then from each potato cut with a    
,french cutter all the balls possible4  
,when a sufficient number have been     
obtained1 boil them until tender in     
boiling salted water and then drain4    
,make a thin cream sauce1 add the       
potatoes to this1 and heat together     
thoroughly4 ,serve hot4  #hi4 ,,potato  
,,croquettes4--,left-over mashed        
potatoes can be utilized in no better   
way than to make croquettes4 ,of course1
 if potato croquettes are desired and no
 potatoes are on hand1 it will be       
necessary to cook potatoes and mash them
 especially for this purpose4           
,croquettes made according to the       
accompanying recipe will be found a     

delightful addition to the menu4 ,they  
are often served plain1 but are much    
improved by a medium white sauce or a   
gravy4  ,,potato ,,croquettes           
7,sufficient to ,serve ,six7  #b c4     
mashed potatoes #b ,tb4 chopped parsley 
#a ,tb4 onion juice #a tsp4 celery salt 
#b eggs ,dry bread crumbs  ,to the      
mashed potatoes1 add the parsley1 onion 
juice1 and celery salt and mix          
thoroughly4 ,beat the eggs slightly1    
reserve a small amount to be diluted    
with water or milk for dipping the      
croquettes1 and add the rest to the     
potatoes4 ,shape the mixture into oblong
 croquettes of uniform size and shape4  
,roll each in the crumbs1 then in the   
diluted egg1 and again in the crumbs4   
,fry in deep hot fat until an even brown
 in color4 ,remove from the fat1 drain1 
and serve4  #ij4 ,,potato               
,,puff4--,mashed potato combined with   
egg1 seasoned well1 and baked in the    
oven makes a very appetizing dish known 
as potato puff4 ,this is suitable for   

any meal at which potatoes would be     
served4  ,,potato ,,puff 7,sufficient to
 ,serve ,six7  #b c4 mashed potato #a_/b
 tsp4 celery salt #a egg  ,to the mashed
 potato1 add the celery salt4 ,separate 
the egg1 beat the yolk1 and mix it with 
the potato4 ,beat the white stiff and   
fold it into the potato last4 ,pile into
 a buttered baking dish1 set in a hot   
oven1 and bake until the potato is      
thoroughly heated through and the       
surface is brown4 ,serve at once4       
,,sweet ,,potatoes  #ia4 ,,sweet        
,,potatoes are used for practically the 
same purposes as white potatoes1 and    
while these vegetables resemble each    
other in many respects they are not     
related botanically1 sweet potatoes     
being root rather than tuber vegetables4
 ,sweet potatoes are of a tropical      
nature and have been cultivated for     
hundreds of years in the ,west ,indies  
and ,central ,america4 ,they form a     
staple article of diet in the southern  
part of the ,united ,states1 where1 on  

account of the warm climate1 they are   
raised abundantly4 ,they are not raised 
in the ,north2 still they are consumed  
there in large quantities4 ,after       
maturing1 sweet potatoes are collected  
and dried in kilns before shipping4     
,while this makes it possible for them  
to keep longer than if they were not    
dried1 they do not keep so well as white
 potatoes and therefore cannot be stored
 in such large numbers4 ,if they are to 
be kept for a considerable period of    
time1 they should be wrapped separately 
in paper and stored in a cool1 dry      
place4  #ib4 ,sweet potatoes vary       
considerably in size1 shape1 and        
quality4 ,some are short and blunt at   
the tips1 others are long and           
cylindrical1 either crooked or straight1
 while others are medium in size and    
spindle-shaped4 ,some varieties1 which  
are known as yams1 cook moist and       
sugary1 while others1 which are simply  
called sweet potatoes1 cook dry and     
mealy4 ,the kind to select depends      

entirely on the individual taste1 for in
 composition and food value all the     
varieties are similar4 ,in composition1 
sweet potatoes resemble white ones1     
except that a part of their carbohydrate
 is in the form of sugar1 which gives   
them their characteristic sweet taste1  
but in food value they are almost twice 
as great as white potatoes4  #ic4 ,the  
preparation of sweet potatoes is similar
 to that of white potatoes1 for they may
 be boiled1 steamed1 baked1 mashed1     
creamed1 fried1 etc4 ,in fact1 they may 
be used at any time to take the place of
 white potatoes in the diet4 ,a few     
recipes are here given for this         
vegetable1 but any of those given under 
,white ,potatoes may also be used by    
merely substituting sweet potatoes for  
the white potatoes specified4  #id4     
,,boiled ,,sweet ,,potatoes4--,it is a  
very simple procedure to boil sweet     
potatoes4 ,when they are to be prepared 
in this way1 select potatoes of uniform 
size and either remove their skins or   

cook them with the skins on4 ,if they   
are not peeled1 scrub them perfectly    
clean4 ,put them to cook in boiling     
salted water and allow them to boil     
until they may be easily pierced with a 
fork4 ,drain the water from them1 peel  
if cooked with their skins on1 and serve
 hot with butter or gravy4  #ie4 ,,baked
 ,,sweet ,,potatoes4--,persons who are  
fond of sweet potatoes prefer them baked
 to any other method of preparation4    
,select medium-sized potatoes for this  
purpose1 scrub thoroughly1 and put in a 
hot oven to bake4 ,bake until they are  
soft enough to dent when pinched between
 the fingers4 ,remove from the oven and 
serve at once4  #if4 ,,glazed ,,sweet   
,,potatoes4--,to increase the sweet     
taste characteristic of sweet potatoes  
and favored by many persons1 a sweet    
sirup is sometimes added4 ,when this is 
done1 the potatoes are first boiled and 
then cut in half lengthwise and sauted4 
,sweet potatoes so prepared afford a    
pleasing variety in the diet4  ,clean   

and peel the desired number of potatoes 
and boil them as already explained4 ,cut
 them in half lengthwise1 so that each  
piece has a flat side4 ,melt fat in a   
frying pan1 add the halves of sweet     
potato1 and fry until slightly brown4   
,then turn and fry on the reverse side4 
,about #aj or #ae minutes before        
removing from the pan1 pour a small     
quantity of molasses or a mixture of    
sugar and water over the potatoes1 and  
allow them to cook in this sirup until  
they are well covered with the sweet    
substance4 ,remove from the pan and     
serve at once4  #ig4 ,,mashed ,,sweet   
,,potatoes4--,used alone without further
 preparation1 mashed sweet potatoes make
 a very palatable dish4 ,however1 as in 
the case of mashed white potatoes1      
numerous appetizing dishes1 such as     
croquettes1 patties1 etc41 can be made  
of mashed sweet potatoes1 whether left  
from a previous meal or cooked for this 
purpose4 ,in the preparation of all such
 dishes1 the recipes given under ,white 

,potatoes may be followed4  ,peel the   
desired number of potatoes and cook them
 in boiling salted water until they may 
be readily pierced with a fork4 ,drain1 
force through a sieve or a ricer1 and   
season with salt1 pepper1 and a small   
amount of butter4 ,thin the mixture with
 sufficient hot milk to make it of a    
stiff1 mush-like consistency4 ,then beat
 vigorously until the potato is light   
and creamy4 ,serve hot4   ,,radishes    
,,and ,,their ,,preparation  #ih4       
,,radishes are a root vegetable used    
almost exclusively as a relish or to    
lend flavor to a vegetable-salad        
mixture4 ,they are easily and           
successfully grown and are plentiful and
 cheap1 except when they are out of     
season and must be raised in hothouses4 
,numerous varieties of radishes         
differing from one another in size1     
shape1 and color are raised4 ,the red   
ones are generally preferred1 because   
they lend color to a dish or a meal1 but
 the white and brown varieties are just 

as desirable so far as flavor is        
concerned4  #ii4 ,radishes contain very 
little food value1 being about equal to 
celery and cucumbers in this respect4   
,they do not supply anything valuable to
 a meal except mineral salts4 ,although 
some persons consider radishes difficult
 to digest1 they contain almost nothing 
that has to be digested1 for they are   
composed largely of cellulose1 which    
does not digest1 and water4 ,radishes   
disagree with some persons because1 like
 onions and cabbage1 they contain a     
strong volatile oil that gives them     
their flavor4  #ajj4 ,since radishes are
 always eaten raw1 they require very    
little in the way of preparation4 ,the  
principal thing is to see that they are 
perfectly clean and as crisp as         
possible4 ,to make them crisp1 allow    
them to stand in cold water for some    
time before using them4 ,then remove the
 tops and the roots and scrub thoroughly
 with a vegetable brush4 ,the small red 
radishes can be made very attractive by 

cutting the skin in sections to resemble
 the petals of a rose4 ,when prepared in
 this way1 a small portion of the green 
top is allowed to remain4   ,,salsify   
,,and ,,its ,,preparation  #aja4        
,,salsify is a root vegetable resembling
 in food value such other root          
vegetables as carrots and parsnips4     
,because it has a flavor similar to that
 of oysters1 especially when it is used 
for soup1 it has received the name of   
vegetable oyster4 ,it consists of long  
slender roots that are covered with tiny
 roots4 ,it is somewhat difficult to    
clean and prepare1 but as it may be     
stored through the entire winter and is 
particularly desirable for the making of
 soup1 it is a valuable vegetable4      
#ajb4 ,in preparing salsify for cooking1
 scrape the roots rather than peel them4
 ,then put them in a solution of cold   
salt water made by using #a teaspoonful 
of salt to each quart of water and keep 
them there until ready to cook them4    
,this precaution will1 to a certain     

extent1 prevent the discoloration that  
always takes place in salsify as soon as
 the skin is removed4 ,when thus        
prepared1 salsify lends itself to the   
same forms of preparation as do the     
other root vegetables4  #ajc4 ,,buttered
 ,,salsify4--,the simplest way in which 
to cook salsify is to cut it in thin    
slices1 boil it until tender1 and then  
serve it with butter4  ,wash and scrape 
the desired quantity of salsify and     
slice in thin slices4 ,put to cook in   
boiling salted water1 and cook until it 
can be easily pierced with a fork4      
,drain off the water1 season with pepper
 and1 if necessary1 additional salt1 and
 add #a tablespoonful of butter for each
 four persons to be served4 ,allow the  
butter to melt and serve the salsify    
hot4  #ajd4 ,,creamed ,,vegetable       
,,oysters4--,if creamed vegetables are  
favored1 vegetable oysters served with a
 cream sauce will be very much relished4
 ,clean and scrape the salsify and cut  
it into #a_/d-;inch slices4 ,put to cook

 in boiling salted water1 cook until    
tender1 and then drain4 ,make a medium  
white sauce and pour this over the      
cooked vegetable4 ,heat together and    
serve4  #aje4 ,,scalloped ,,vegetable   
,,oysters4--,a very appetizing scalloped
 dish can be made of salsify by         
following the directions given in the   
accompanying recipe4  ,,scalloped       
,,vegetable ,,oysters 7,sufficient to   
,serve ,six7  #b c4 cooked vegetable    
oysters #a c4 bread crumbs ,salt and    
pepper #a-a_/b c4 thin white sauce      
,cook the vegetable oysters as explained
 in ,art4 #ajc4 ,sprinkle a layer of    
crumbs in the bottom of a well-greased  
baking dish1 place a layer of the cooked
 vegetable oysters on top of this1 and  
season with salt and pepper4 ,place a   
second layer of crumbs and the remainder
 of the vegetable oysters in the dish1  
and sprinkle again with salt and pepper4
 ,pour the white sauce over this1 and   
put the remainder of the crumbs on top4 
,place in a hot oven and bake until well

 heated through and the top is brown4   
,serve from the baking dish4   ,,squash 
,,and ,,its ,,preparation  ,,summer     
,,squash  #ajf4 ,,summer ,,squash is a  
fruit vegetable belonging to the same   
class as eggplant1 peppers1 etc4 and    
occurring in many varieties4 ,the       
different kinds of this vegetable vary  
greatly in size1 shape1 and color1 but  
all of them may be prepared in          
practically the same way and used for   
the same purposes4 ,they get their name 
from the fact that they are grown and   
used during the summer season2 in fact1 
they must be used at this time1 for they
 do not permit of storage4  ,summer     
squash contains a great deal of water1  
and for this reason its food value is   
very low1 being about equal to that of  
lettuce1 celery1 etc4 ,because of the   
large percentage of water in its        
composition1 as little water as possible
 should be added in its cooking1 or the 
result will be a vegetable so watery as 
to be unattractive and unpalatable4     

,another precaution that should be taken
 in its preparation is to remove the    
seeds and the skins4 ,many housewives   
think it unnecessary to do this1 for    
both the skins and the seeds can be     
eaten after cooking2 but most persons   
prefer to have them removed1 as the dish
 appears more appetizing4  ,vegetable   
marrow is a type of summer squash and   
may be prepared for the table by any of 
the recipes for summer squash4  #ajg4   
,,stewed ,,summer ,,squash4--,the usual 
way in which to cook summer squash is to
 stew it4 ,if properly cooked and well  
seasoned1 stewed squash makes a very    
tasty dish4  ,wash and peel the desired 
number of summer squashes1 remove the   
seeds1 and cut into small pieces4 ,put  
over the flame in just enough water to  
start the cooking and add sufficient    
salt to season well4 ,cook until tender 
enough to be pierced with a fork and    
most of the water is boiled away1 being 
careful not to scorch4 ,remove from the 
fire1 season with pepper1 and add #a    

tablespoonful of butter for each four   
persons to be served4 ,mash until the   
squash is as fine as desired and serve  
at once4  #ajh4 ,,sauted ,,summer       
,,squash4--,for variety1 summer squash  
is sometimes sliced1 coated with egg and
 crumbs1 and then sauted until well     
browned4  ,to prepare it in this way1   
wash and peel the squash and cut it into
 slices about #a_/d inch thick4 ,roll   
first in beaten egg diluted with milk or
 water and then in fine crumbs4 ,saute  
in a small amount of fat in a frying pan
 until well browned1 and then turn and  
brown on the other side4 ,serve hot4    
,,winter ,,squash  #aji4 ,,winter       
,,squash is the kind of squash that may 
be removed from the vine in the fall and
 stored for winter use4 ,although both  
summer and winter squashes are closely  
related1 they differ considerably in    
appearance1 flavor1 texture1 and        
composition4 ,the different varieties of
 winter squash are usually larger than  
summer squashes and have a very hard    

outside covering2 also1 they contain    
less water and more carbohydrate and1   
consequently1 have a higher food value4 
,winter squashes are usually taken from 
the vines in the fall before the frost  
sets in1 and before they are placed in  
storage they are allowed to lie in the  
sunshine for a few days until the skin  
hardens and becomes flinty4 ,if the     
outside covering is unmarred when the   
squashes are stored1 they will remain in
 good condition almost the entire winter
 season1 provided the storage place is  
cool and dry4  #aaj4 ,to prepare winter 
squash for cooking1 cut it open1 remove 
the seeds1 and peel off the outside     
skin4 ,because of the hardness of the   
covering1 a cleaver or a hatchet is     
generally required to open the squash   
and cut it into pieces4 ,with this done1
 scrape out the seeds and1 with a very  
sharp large knife1 peel off the skin4   
,the squash may then be cooked in any   
suitable manner4  #aaa4 ,,mashed        
,,squash4--,if winter squash is desired 

as a vegetable1 it is very often boiled 
and then mashed4 ,squash prepared in    
this way1 with the exception of the     
seasoning1 is also used for pie that is 
similar to pumpkin2 in fact1 many       
persons prefer the flavor of squash pie 
to that of pumpkin pie4  ,cut pieces of 
peeled winter squash into cubes about #a
 inch in size4 ,put these to cook in a  
small amount of boiling water1 add      
enough salt to season1 and cook until   
tender and quite dry4 ,season the cooked
 squash with pepper1 add #a             
tablespoonful of butter for each four   
persons to be served1 and1 if desired to
 increase the sweet taste1 add a small  
amount of sugar4 ,mash until smooth and 
serve hot4  #aab4 ,,baked               
,,squash4--,winter squash1 because of   
its hard covering1 is very satisfactory 
when baked in the shell1 as shown in    
,fig4 #ai4 ,if it is not desired to cook
 it in a whole piece1 the squash may be 
cut into pieces about #c inches square  
or into triangular pieces4              

,illustration3 ,,fig4 #ai  ,remove the  
seeds from the squash1 sprinkle each    
with salt and pepper1 and dot with      
butter1 as shown4 ,place in a hot oven  
directly on the grate or in a shallow   
pan1 and bake until the contents of the 
shells are tender4 ,remove from the     
oven1 and serve from the shells4 ,if    
desired1 the squash may be scooped from 
the shells after baking1 seasoned at    
that time instead of when put in the    
oven1 and then served in a vegetable    
dish4   ,,tomatoes ,,and ,,their        
,,preparation  #aac4 ,,tomatoes are a   
fruit vegetable that may be either      
cooked or prepared raw in many different
 ways4 ,they are usually red when ripe1 
and because of this color they are      
particularly attractive on the table4   
,green or partly ripe tomatoes are also 
used in the preparation of many dishes4 
,tomatoes are composed largely of water1
 and for this reason their food value is
 low1 being about the same as that of   
greens4 ,this large proportion of water 

is also responsible for the fact that   
they do not keep for a great length of  
time4 ,tomatoes1 however1 have a long   
season4 ,they begin to appear in the    
market early in the spring and they may 
be obtained from this time until the    
frost kills the vines in the fall4      
#aad4 ,while tomatoes appeal to the     
majority of persons1 they disagree with 
some on account of the acid they        
contain4 ,this acid is similar to that  
found in some fruits1 and it is present 
in greater quantity in cooked tomatoes  
than in raw ones1 the heating of the    
vegetable apparently increasing the     
acidity4 ,this acidity of tomatoes may  
be reduced by the addition of soda1 and 
while soda produces a marked change in  
the flavor1 it is necessary in the      
preparation of some dishes4 ,for        
instance1 in the case of cream-of-tomato
 soup1 soda must be added to reduce the 
acidity and thus keep the milk or cream 
used in preparing this dish from        
curdling4  #aae4 ,the skin of tomatoes1 

whether they are to be eaten raw or     
cooked1 is usually undesirable4         
,therefore1 in preparing tomatoes for   
the table1 the skins are generally      
removed4 ,in order to do this1 first dip
 the tomatoes into boiling water for    
several seconds and then immediately    
into cold water4 ,this will loosen the  
skins1 which may then be peeled off very
 thinly1 and very little of the tomato  
will be wasted4  #aaf4 ,,stewed         
,,tomatoes4--,the usual way of preparing
 tomatoes is to stew them4 ,stewed      
tomatoes may be served plain1 but they  
can be improved very decidedly by       
toasting cubes of bread and adding these
 to the tomatoes just before serving4   
,remove the skins and stem ends from the
 desired number of tomatoes1 and either 
cut the tomatoes into pieces or allow   
them to remain whole4 ,put to cook with 
little or no water1 as the tomatoes     
themselves usually provide sufficient   
water4 ,season with salt1 and cook until
 the tomatoes are reduced to a mushy    

consistency4 ,just before removing from 
the stove1 add a dash of pepper and a   
small amount of butter4  #aag4          
,,scalloped ,,tomatoes4--,a very        
appetizing way in which to cook tomatoes
 is to scallop them according to the    
accompanying recipe4  ,,scalloped       
,,tomatoes 7,sufficient to ,serve ,six7 
#a c4 crumbs1 buttered #b c4 stewed     
tomatoes #a tsp4 salt ,dash of pepper #a
 ,tb4 butter  ,grease a baking dish and 
place a layer of the crumbs in the      
bottom4 ,place a layer of tomatoes over 
them1 sprinkle with salt and pepper1 and
 dot with the butter4 ,add another layer
 of crumbs and the remainder of the     
tomatoes1 sprinkle with salt and pepper1
 and again dot with butter4 ,place the  
remainder of the crumbs on top4 ,bake in
 a hot oven until well heated through   
and the crumbs on top are brown4 ,serve 
hot from the baking dish4  #aah4        
,,stuffed ,,tomatoes4--,tomatoes prove  
to be very satisfactory when stuffed    
with a well-seasoned stuffing and then  

baked4 ,medium-sized tomatoes that are  
firm and unblemished should be selected 
for stuffing4  ,,stuffed ,,tomatoes     
7,sufficient to ,serve ,six7  #f        
tomatoes #a-a_/b c4 crumbs #b ,tb4      
butter #a small onion1 chopped #a tsp4  
celery salt #a_/b tsp4 salt ,dash of    
pepper  ,remove the stem end from each  
tomato and scoop out the inside so that 
a hollow shell remains4 ,chop the pulp  
of the tomatoes into small pieces and   
add the crumbs1 melted butter1 onion1   
celery salt1 salt1 and pepper4 ,mix     
together thoroughly4 ,if the tomatoes do
 not furnish enough liquid to moisten   
the crumbs1 add a little water4 ,pack   
the stuffing into the tomatoes1 allowing
 it to heap up on top1 and place the    
tomatoes side by side in a shallow pan4 
,set in a hot oven and bake until the   
tomato shells are tender enough to be   
pierced with a fork and the stuffing is 
well heated through4 ,serve at once4    
,illustration3 ,,fig4 #bj  #aai4        
,,stuffed ,,tomatoes ,,with ,,cheese    

,,carrots4--,an attractive way in which 
to serve stuffed tomatoes is shown in   
,fig4 #bj4  ,the tomatoes are filled    
with a tasty stuffing and then baked4   
,yellow cream cheese is made to resemble
 tiny carrots1 and these1 together with 
parsley1 are used to garnish the platter
 in which the tomatoes are placed4      
,,stuffed ,,tomatoes ,,with ,,cheese    
,,carrots 7,sufficient to ,serve ,six7  
#f medium-sized tomatoes #d ,tb4 bacon  
or ham fat #b ,tb4 chopped onion #a_/b  
c4 chopped ham #a-a_/b c4 stale bread   
crumbs #a_/b tsp4 salt #a_/h tsp4 pepper
 #b ,tb4 chopped parsley ,yellow cream  
cheese ,parsley  ,cut the tops from the 
tomatoes and remove the pulp4 ,melt the 
fat in a frying pan1 add the chopped    
onion1 ham1 tomato pulp1 bread crumbs1  
salt1 pepper1 and parsley4 ,heat        
thoroughly and mix well4 ,fill the      
tomatoes with the stuffing1 which should
 be quite moist1 put them in a shallow  
pan1 and bake them until the tomato     
shell may be easily pierced with a fork4

 ,mash yellow cream cheese and1 if      
necessary1 moisten it slightly with     
cream4 ,shape it into tiny carrots with 
the fingers1 and put a piece of parsley 
in one end for leaves4 ,place the baked 
tomatoes on a platter and garnish with  
the carrots and sprigs of parsley4      
,serve4  #abj4 ,,sauted                 
,,tomatoes4--,half ripened tomatoes are 
delicious when sauted4 ,cut the desired 
number of such tomatoes into slices     
about #a_/d inch thick1 and roll first  
in beaten egg and then in stale bread   
crumbs or cracker crumbs4 ,saute in a   
small amount of fat until they are brown
 on one side2 then turn and brown on the
 other side4 ,remove from the pan and   
serve at once4  #aba4 ,,creamed         
,,tomatoes4--,a rather unusual1 but     
nevertheless very appetizing1 way of    
preparing tomatoes consists in sauteing 
them in fat and then serving them with a
 cream sauce on freshly toasted bread4  
,when it is desired to prepare tomatoes 
in this manner1 select medium-sized ones

 and cut them into slices #a_/b inch    
thick4 ,roll the slices first in egg and
 then in stale bread crumbs or cracker  
crumbs4 ,saute in a generous amount of  
fat until brown1 drain carefully1 and   
brown on the other side4 ,when done1    
remove from the pan4 ,add #b            
tablespoonfuls of flour to the fat that 
remains in the pan1 and stir until the  
flour becomes light brown4 ,add #a-a_/b 
cupfuls of milk and stir until thick4   
,place the slices of tomato on freshly  
toasted bread and pour the sauce over   
them4   ,,turnips ,,and ,,their         
,,preparation  #abb4 ,,turnips1 which   
are a root vegetable1 occur in two      
varieties1 white and yellow4 ,the white 
ones are commonly known as turnips and  
the yellow ones are called rutabagas4   
,although differing in color1 both      
varieties have much the same flavor and 
may be prepared in the same ways4       
,therefore1 whenever a recipe calls for 
turnips1 rutabagas may be used as well4 
#abc4 ,in food value1 turnips are       

similar to beets1 carrots1 and parsnips4
 ,they have a strong flavor1 which is   
disliked by many persons and disagrees  
with some4 ,however1 much of this can be
 dissipated by cooking them with the    
cover of the kettle removed1 so that    
when properly prepared they furnish a   
pleasant variety to the winter menu4    
,they have good storing qualities and   
can be kept very easily through the     
winter4 ,toward spring it is more       
difficult to cook them soft1 as the     
cellulose in them becomes harder and    
they are likely to develop woody fiber4 
#abd4 ,in preparing turnips for cooking1
 scrub them until thoroughly clean and  
then peel1 wasting no more of the       
vegetable than is necessary4 ,they may  
then be cut up as desired for the recipe
 to be prepared4  #abe4 ,,stewed        
,,turnips4--,when turnips are stewed    
until tender and then seasoned with salt
 and pepper and flavored with butter    
they form a very palatable dish4  ,to   
prepare them in this way1 select the    

desired number1 scrub them until clean1 
and then peel them4 ,cut them into dice 
about #a_/b inch in size1 and put these 
to cook in boiling salted water1        
allowing the cover to remain off the    
kettle during the cooking4 ,cook until  
they may be easily pierced with a fork  
and drain the water from them4 ,season  
with additional salt1 if necessary1 and 
with pepper1 and add #a tablespoonful of
 butter for each four persons to be     
served4 ,allow the butter to melt and   
serve hot4  #abf4 ,,mashed              
,,turnips4--,turnips1 like potatoes1 are
 a very good vegetable to mash4 ,prepare
 the desired number in the manner       
explained in ,art4 #abe4 ,cook in       
boiling salted water with the kettle    
cover removed4 ,when tender enough to be
 mashed easily1 drain the water from    
them1 mash with a potato masher1 and    
season with additional salt if necessary
 and with pepper and butter4 ,allow the 
butter to melt and serve hot4  #abg4    
,,creamed ,,turnips4--,turnips1 both    

yellow and white1 make an excellent dish
 when dressed with a cream sauce4       
,prepare the desired number of turnips  
by cleaning and peeling them and cutting
 them into dice about #a_/b inch in     
size4 ,cook until tender in boiling     
salted water and drain4 ,prepare a      
medium white sauce and pour over the    
turnips4 ,serve hot4   ,,vegetable      
,,combinations  #abh4 ,the recipes given
 for the various kinds of vegetables    
pertain in most cases to merely one     
vegetable1 and this is the way in which 
this food is usually prepared4 ,however1
 there are times when it is an advantage
 to combine two or more vegetables4 ,for
 instance1 it is sometimes desired to   
give additional variety to the menu or  
to utilize small quantities of vegetable
 that alone would not be sufficient to  
serve the family4 ,then1 again1 two     
vegetables are often prepared together  
in order to obtain an attractive color  
combination4 ,in view of these facts1   
several recipes for the most usual      

combinations of vegetables are here     
given1 so that the housewife may not be 
at a loss when she wishes to combine two
 or more vegetables4 ,it must not be    
thought that these are the only         
combinations that can be prepared1 for  
often vegetables can be combined to suit
 the housewife's taste and needs4  #abi4
 ,,carrots ,,and ,,peas4--,if an        
attractive combination1 as well as an   
appetizing dish1 is desired1 carrots and
 peas should be prepared together and   
served with butter or a vegetable or a  
cream sauce4 ,this combination may be   
served plain1 but if there are any      
mashed potatoes on hand and an          
attractive dish is desired1 it may be   
served in potato rosettes1 as shown in  
,fig4 #ba4  ,clean and scrape the       
desired number of young1 tender carrots1
 and cut them into dice about the size  
of the peas that are to be used4 ,shell 
an equal quantity of green peas4 ,put   
the two vegetables together in boiling  
salted water and cook until tender4 ,if 

there is any possibility that the       
carrots will not cook in as short a     
period of time as the peas1 cook them   
for some time before adding the peas4   
,when tender1 pour off the water1 add   
additional salt1 if necessary1 and      
pepper1 and dress with butter or1 if    
preferred1 with a vegetable or a white  
sauce4 ,heat through thoroughly and     
serve4  ,illustration3 ,,fig4 #ba  ,if  
it is desired to serve the carrots and  
peas in the rosettes mentioned1 force   
hot mashed potato through a pastry tube 
and form the required number of rosettes
 on a platter1 as shown4 ,in the center 
of each rosette put a spoonful or two of
 the carrots and peas4  ,in case fresh  
peas cannot be secured1 canned peas may 
be substituted4 ,when this is done1 the 
carrots should be cooked until tender   
and the peas added just before the sauce
 is poured over the vegetables4  #acj4  
,,succotash4--,a combination of fresh   
shelled beans and sweet corn is known as
 succotash4 ,to prepare this dish1 shell

 the beans and put them to cook in      
boiling salted water4 ,cook until they  
are tender and the water has boiled down
 until it is greatly reduced in         
quantity4 ,then cut an equal amount of  
corn from the cob and add to the beans4 
,cook for a few minutes longer or until 
the water is sufficiently reduced1 so   
that the combination may be served      
without pouring any water off4 ,dress   
with butter and season with pepper and1 
if necessary1 additional salt4  ,during 
the winter1 when green corn and fresh   
beans cannot be secured1 succotash can  
be made by using dried or canned corn   
and dried beans4  #aca4 ,,corn ,,and    
,,tomatoes4--,a somewhat unusual        
vegetable combination is made by cooking
 tomatoes and green corn together4      
,prepare the desired number of tomatoes 
in the usual way for stewing and cut an 
equal amount of sweet corn from the cob4
 ,put the two vegetables together in a  
saucepan and cook until the tomatoes are
 well stewed4 ,season with salt1 pepper1

 and sugar1 if desired1 and add a small 
piece of butter4 ,serve hot4  #acb4     
,,corn1 ,,string ,,beans1 ,,and         
,,tomatoes4--,those who care for the    
combination of corn and tomatoes will   
find beans a very agreeable addition to 
this dish4  ,prepare the corn and       
tomatoes as explained in ,art4 #aca1 and
 to them add young1 tender string beans 
that have been previously cooked in     
boiling salted water4 ,add the desired  
seasoning and a small amount of butter4 
,when thoroughly heated1 serve4  #acc4  
,,peas ,,and ,,potatoes4--,as a rule1   
the first green peas and the first new  
potatoes come into the market at about  
the same time4 ,if a delicious          
combination is desired1 these two       
vegetables should be cooked together and
 then dressed in any desirable way4     
,select small potatoes1 scrape them1 and
 put them to cook in boiling salted     
water4 ,shell an equal amount of green  
peas1 and add them to the potatoes about
 #bj minutes before the potatoes become 

tender4 ,cook until both vegetables are 
tender1 and then drain the water from   
them4 ,dress with butter1 vegetable     
sauce1 cream sauce1 or thin cream and   
serve4  #acd4 ,,turnips ,,and           
,,potatoes4--,persons who are likely to 
find the flavor of turnips disagreeable 
can usually eat them when they are      
combined with potatoes4  ,pare an equal 
number of ,irish potatoes and turnips   
and cut them into thick slices4 ,put    
them to cook in boiling salted water and
 cook with the cover off the kettle     
until both are tender4 ,drain and dress 
with butter or add butter and mash      
together4 ,serve hot4  #ace4 ,,new      
,,england ,,boiled ,,dinner4--,a        
combination of food that is much used by
 the people of the ,new ,england ,states
 and has become famous throughout the   
,united ,states1 consists of corned     
beef1 potatoes1 turnips1 and cabbage4   
,as may well be imagined1 such a        
combination forms practically all that  
is necessary for a home dinner4  ,select

 a good piece of corned beef and put it 
to cook in boiling water4 ,about #cj    
minutes before the beef has finished    
cooking1 add additional water1 if       
necessary1 and into this place an equal 
quantity of ,irish potatoes1 turnips1   
and cabbage prepared in the required way
 and cut into thick slices or chunks4   
,cook until the vegetables are tender4  
,then remove the beef to a platter1     
surround with vegetables1 and serve4    
,,serving ,,vegetables  #acf4 ,the way  
in which vegetables are served depends  
largely on the method of preparation4   
,however1 a point that should never be  
neglected1 so far as cooked vegetables  
are concerned1 no matter what plan of   
serving is followed1 is to see that they
 are always served hot4 ,to make this   
possible1 the dishes in which they are  
served should be heated before the      
vegetables are put into them and should 
be kept hot until put on the table4     
,when a vegetable dish has a cover1 the 
cover should be kept on until the       

vegetable is served and should be       
replaced after the first serving1 so as 
to keep the remainder hot4  #acg4       
,because of the possible variety in the 
preparation of this class of foods1     
numerous ways of serving them are in    
practice4 ,when a vegetable is baked in 
a large baking dish1 the dish should be 
placed on the table and the vegetable   
served from it either on the plate or in
 individual dishes4 ,if individual      
baking dishes are used1 these should be 
set on small plates and one put at each 
person's place4 ,boiled or creamed      
vegetables may be served at the table   
from a vegetable dish1 being put on the 
plate or in small dishes1 or they may be
 served in individual dishes in the     
kitchen1 and a dish placed at the left  
of each person's place4 ,when the large 
dish or the baking dish is placed on the
 table1 it should be placed where the   
vegetable may be conveniently served by 
the host if it is to be put on the      
dinner plate or by the hostess in case  

it is to be served in individual dishes 
at the table4  #ach4 ,in addition to    
being served in these ways1 vegetables  
also lend themselves to various         
attractive methods of serving4 ,for     
instance1 a vegetable prepared with a   
sauce is frequently served in patty     
shells1 timbale cases1 or croustades4   
,when this is done1 the case in which   
the vegetable is served is1 as a rule1  
placed directly on the dinner plate4    
,potatoes that have been mashed are     
often forced through a pastry tube      
either to garnish another dish or to    
make a dish of potatoes more attractive4
 ,for instance1 when mashed potatoes are
 to be served1 a solid foundation of the
 potato may be arranged in the center of
 a dish and a little of the mashed      
potato then forced through the tube to  
make a design over the top4 ,before     
being served1 the dish should be placed 
in the oven and the potato browned on   
top4 ,a little thought on the part of   
the housewife will enable her to work   

out many other attractive methods in the
 serving of this food4   ,,vegetables   
7,,part #b7  ,,examination ,,questions  
7#a7 7a7 ,how do wild and cultivated    
greens differ8 7b7 ,what is the chief   
use of greens in the diet8  7#b7 7a7    
,what precaution should be observed in  
washing greens8 7b7 ,mention the        
procedure in cooking greens having a    
strong flavor4  7#c7 7a7 ,if greens1    
such as endive1 appear to be withered1  
how may they be freshened8 7b7 ,explain 
the use of lettuce as a garnish4 7c7    
,what are the uses of parsley8  7#d7 7a7
 ,how are ,jerusalem artichokes prepared
 for the table8 7b7 ,what part of       
kohlrabi is used for food8 7c7 ,how is  
kohlrabi generally prepared for cooking8
  7#e7 7a7 ,to what class of vegetables 
do lentils belong8 7b7 ,is the food     
value of lentils low or high8 ,discuss4 
7#f7 7a7 ,how may the food value of     
mushrooms be increased8 7b7 ,how should 
mushrooms be prepared for cooking8 7c7  
,mention the ways in which mushrooms may

 be cooked4  7#g7 7a7 ,what causes      
onions1 especially raw ones1 to disagree
 with many persons8 7b7 ,mention the two
 general varieties of onions4 7c7 ,how  
are chives prepared when they are to be 
used for flavoring soups1 etc48  7#h7   
7a7 ,how should onion be added to other 
foods when it is desired simply as a    
flavoring8 7b7 ,how may onions be peeled
 so as to keep off the fumes of their   
volatile oil8  7#i7 7a7 ,how should     
parsnips be prepared for cooking8 7b7   
,tell how to prepare browned parsnips4  
7#aj7 ,in what way do green and dried   
peas differ in food value8 ,explain     
fully4  7#aa7 ,tell how to cook3 7a7    
green peas2 7b7 dried peas4  7#ab7 7a7  
,what varieties of peppers are generally
 used as a vegetable8 7b7 ,of what value
 are peppers8  7#ac7 7a7 ,to what may   
the high food value of potatoes be      
attributed8 7b7 ,how may the quality of 
potatoes be judged8 7c7 ,mention the    
most economical way in which to cook    
potatoes4  7#ad7 ,tell how to prepare3  

7a7 mashed potatoes2 7b7 baked potatoes4
 7c7 ,how may the baking of potatoes be 
hastened8 7d7 ,mention several ways in  
which to utilize left-over potatoes4    
7#ae7 7a7 ,how may sweet potatoes be    
prepared for the table8 7b7 ,tell how to
 prepare glazed sweet potatoes4  7#af7  
7a7 ,how are radishes usually eaten8 7b7
 ,what may be said of the food value of 
radishes8  7#ag7 7a7 ,in what way do    
summer and winter squashes differ8 7b7  
,why should the seeds and skins of      
summer squash be removed in preparing   
this vegetable for the table8  7#ah7 7a7
 ,why is salsify called vegetable       
oyster8 7b7 ,how is salsify prepared for
 cooking8  7#ai7 7a7 ,what may be said  
of the food value of tomatoes8 7b7 ,how 
may the acidity of tomatoes be          
decreased8 7c7 ,how may the skins of    
tomatoes be removed easily8  7#bj7 7a7  
,point out the difference between       
turnips and rutabagas4 7b7 ,when is it  
advisable to make combination vegetable 
dishes8 7c7 ,mention several good       

combinations4         99       99       
99       99       99    ,,index  ,a     
,acid1 ,butyric1   ,lactic1             
,adulteration of milk1 ,albumin in milk1
   ,vegetable1 ,alpine eggs1 ,american  
,cheddar cheese1   cream cheese1        
home-made cheese1 ,apples1 ,baked1      
,artichokes1 ,buttered1   ,composition  
and food value of ,french1   ,creamed1  
,french1   ,jerusalem1   with           
,hollandaise sauce1 ,artificial         
buttermilk1 ,ash1 or mineral matter1 in 
vegetables1 ,asparagus1   and its       
preparation1   ,composition and food    
value of1   for cooking1 ,preparation   
of1   ,scalloped1   with butter         
dressing1  ,b  ,baked apples1   beans1  
beets1   eggplant1   eggs in cream1     
onions1   potatoes1   sauerkraut1       
squash1   sweet potatoes1 ,baking dishes
 for egg recipes1 ,individual1 ,balls1  
,potato1 ,bean croquettes1   loaf1      
,lima1   puree1   souffle1 ,beans and   
their preparation1   ,baked1            
,composition and food value of dried1   

,composition and food value of lima1    
,composition and food value of shell1   
,composition and food value of string1  
,shell1   ,string1   ,varieties of1     
,wax1 ,beating of eggs1 ,beet tops1     
,beets and their preparation1   ,baked1 
,buttered1   ,composition and food value
 of1   ,pickled1   ,preparation and     
cooking of1   ,selection and care of1   
with cream dressing1   with sour        
dressing1 ,belgian cheese1 ,black-butter
 sauce1   tea1 ,boiled cabbage1         
dinner1 ,new ,england1   kohlrabi1      
onions1   potatoes1   sweet potatoes1   
,bonbons1 ,cheese1 ,breakfast menu1     
,breaking of eggs1 ,brick cheese1 ,brie 
cheese1 ,broiled mushrooms1 ,browned    
carrots1   parsnips1   potatoes1        
,brussels sprouts and their preparation1
   sprouts1 ,buttered1   sprouts1       
,composition and food value of1         
sprouts1 ,cooking of1   sprouts1        
,creamed1   sprouts1 ,scalloped1 ,bulb1 
root1 and tuber vegetables1 ,butter1    
,care of1   ,cooking with1   dressing1  

,asparagus with1   ,economical use of1  
,flavor and composition of1             
,purchasing1   ,renovated1   ,serving1  
substitutes1   substitutes1 ,method of  
testing1 ,buttered artichokes1   beets1 
,brussels sprouts1   carrots1   salsify1
 ,butterine1 ,buttermilk1   ,artificial1
   ,composition and food value of1      
cream cheese1 ,butyric acid1  ,c        
,cabbage1   and its preparation1        
,boiled1   ,composition and food value  
of1   ,creamed1   ,preparation and      
cooking of1   ,purple1   ,savoy1        
,scalloped1   ,selection and care of1   
,turnip1   ,white1 ,camembert cheese1   
,candling eggs1 ,caps1 ,sanitary milk1  
,caramel junket1 ,carbohydrate in milk1 
,carbohydrates in vegetables1 ,care and 
selection of string beans1   of butter1 
of celery1   of cheese1   of milk1   of 
milk in the home1 ,necessity for1   of  
potatoes1   of vegetables1 ,carrots1    
and peas1   and their preparation1      
,browned1   ,buttered1   ,composition   
and food value of1   ,selection and     

preparation of1   with parsley1 ,casein 
in milk1 ,cauliflower1   and its        
preparation1   ,composition and food    
value of1   ,creamed1   ,scalloped1     
,selection and cooking of1   with tomato
 sauce1 ,celery1   au gratin1   ,care   
of1   ,composition and food value of1   
,creamed1   ,preparation of1 ,cellulose 
in vegetables1 ,certified milk1         
,characteristics and care of cheese1    
of wholesome milk1 ,cheddar cheese1     
cheese1 ,american1 ,cheese1   ,american 
,cheddar1   ,american cream1   ,american
 home-made1   -and-macaroni loaf1       
,belgian1   bonbons1   ,brick1   ,brie1 
,buttermilk1   ,buttermilk cream1       
,camembert1   ,care of1                 
,characteristics of1   ,cheddar1        
,cheshire1   ,composition of1           
,cottage1   dishes1 ,recipes for1       
dishes1 ,variety of1   ,domestic1       
dreams1   ,edam1   ,effect of cooking   
on1   ,emmenthal1   ,english1   ,english
 dairy1   fondue1   ,foreign1           
,gorgonzola1   ,gruyere1   ,holland1    

,imported1   ,junket cottage1           
,limburger1 or limburg1   ,neufchatel1  
omelet1   ,origin1 use1 and production  
of1   ,parmesan1   ,quality of1         
,roquefort1   sandwiches1   ,sapsago1   
sauce1   ,serving1   souffle1           
,stilton1   straws1   stuffing1         
,tomatoes with1   ,swiss1   ,switzer1   
toast1   ,varieties of1   wafers1       
,cheeses1 ,french1   ,italian1   ,swiss1
 ,cheshire cheese1 ,chestnuts1 ,creamed 
mushrooms and1 ,chives1 ,chocolate      
junket1 ,clabber1 or curd1              
,classification of vegetables1 ,clean   
milk1 ,grades of1 ,cleanliness of milk1 
,clipped eggs1 ,combinations1           
,vegetable1 ,commercial preservation of 
eggs1 ,composition and flavor of butter1
   and food value of asparagus1   and   
food value of beets1   and food value of
 ,brussels sprouts1   and food value of 
buttermilk1   and food value of cabbage1
   and food value of carrots1   and food
 value of cauliflower1   and food value 
of celery1   and food value of corn1    

and food value of cream1   and food     
value of cucumbers1   and food value of 
dandelion greens1   and food value of   
dried beans1   and food value of dried  
lentils1   and food value of dried peas1
   and food value of eggplant1   and    
food value of endive1   and food value  
of ,french artichokes1   and food value 
of green peas1   and food value of      
greens1   and food value of ,jerusalem  
artichokes1   and food value of         
kohlrabi1   and food value of lettuce1  
and food value of lima beans1   and food
 value of mushrooms1   and food value of
 okra1   and food value of onions1   and
 food value of parsnips1   and food     
value of peppers1   and food value of   
potatoes1   and food value of radishes1 
and food value of salsify1   and food   
value of shell beans1   and food value  
of skimmed milk1   and food value of    
spinach1   and food value of string     
beans1   and food value of summer       
squash1   and food value of sweet       
potatoes1   and food value of ,swiss    

chard1   and food value of tomatoes1    
and food value of turnips1   and food   
value of vegetables1 ,table showing1    
and food value of watercress1   and food
 value of whey1   and food value of     
winter squash1   of cheese1   of milk1  
of whole milk1   ,standard of milk1     
structure1 and food value of vegetables1
 ,condensed milk1 ,cooked sauted        
potatoes1 ,cooking eggs1   milk1   of   
,brussels sprouts1   of cauliflower1    
of dried shell beans1   of eggs1   of   
lentils1   of vegetables1 ,general      
methods of preparation and1   on cheese1
 ,effect of1   on vegetables1 ,effect   
of1   ,preparing mushrooms for1         
,preparing vegetables for1   ,variety of
 ways to use milk in1   with butter1    
,corn and its preparation1   and        
tomatoes1   ,composition and food value 
of1   cooked in milk1   fritters1   on  
the cob1 ,corn oysters1   pulp1         
souffle1   string beans1 and tomatoes1  
,sweet1 ,cottage cheese1   -cheese1     
,junket1 ,cow's milk1 ,cream1   cheese1 

,american1   ,composition and food value
 of1   -of-corn soup1   ,standard       
grading of milk and1   ,whipping1       
,creamed artichokes1   asparagus on     
toast1   ,brussels sprouts1   cabbage1  
cauliflower1   celery1   eggs1          
kohlrabi1   mushrooms and chestnuts1    
onions1   parsnips1   peas1   potatoes1 
spinach1   string beans1   tomatoes1    
turnips1   vegetable oysters1 ,cress1   
,upland1 ,croquettes1 ,bean1   ,potato1 
,cucumbers and their preparation1       
,composition and food value of1         
,stuffed1 ,curd1 or clabber1  ,d  ,dairy
 cheese1 ,english1 ,dandelion1   greens1
 ,composition and food value of1   with 
sour sauce1 ,desiccated eggs1           
,deterioration of eggs1 ,causes and     
prevention of1 ,diet1 ,milk in the1     
,digestibility of eggs1   of vegetables1
 ,dinner1 ,new ,england boiled1         
,domestic cheese1 ,drawn-butter sauce1  
,dreams1 ,cheese1 ,dressing1 ,sour1     
,sour-cream1 ,dried beans1 ,composition 
and food value of1 ,dried lentils1      

,composition and food value of1         
onions1   peas1   peas1 ,composition and
 food value of1   shell beans1 ,cooking 
of1  ,e  ,edam cheese1 ,egg beater4     
,rotary1 or ,dover1   recipes1          
recipes1 ,individual baking dishes for1 
souffle1 ,eggplant1   ,baked1   ,food   
value and composition of1   ,preparation
 of1   ,sauted1   ,scalloped1 ,eggs1   a
 la goldenrod1   ,alpine1   and place in
 the diet1 ,description of1   as food1  
,value of1   ,beating of1   ,breaking   
of1   ,candling1   ,clipped1            
,commercial preservation of1   ,cooking1
   ,cooking of1   ,creamed1             
,desiccated1   ,deterioration of1       
,digestibility of1   ,extra fancy1      
,fancy1   ,fat in1   for cooking1       
,preliminary preparation of1   ,fried1  
,hard-cooked1   ,home preservation of1  
in cream1 ,baked1   in the home1        
,judging the quality of1   in the       
market1 ,judging the quality of1        
,left-over1   ,marketing of1   ,minerals
 in1   ,nutritive value of1   on toast1 

,poached1   on toast1 ,scrambled1       
,poached1   ,points to observe in       
cooking1   ,powdered1 ,eggs1            
,preservation of1   ,protein in1        
,quality of1   ,scalloped1   ,scrambled1
   ,selection of1   ,separating of1     
,serving of1   ,soft-cooked1 or jellied1
   ,strictly fresh1   ,stuffed1   with  
ham1 ,scrambled1   with ham1 ,shirred1  
with limewater1 ,preservation of1   with
 tomato1 ,scrambled1   with water glass1
 ,preservation of1 ,emmenthal cheese1   
,emulsion1 ,endive1   ,composition and  
food value of1 ,english cheese1   dairy 
cheese1   monkey1 ,evaporated and       
condensed milk1   milk1 ,extra fancy    
eggs1  ,f  ,fancy eggs1 ,fat in eggs1   
in milk1   in vegetables1 ,figs stuffed 
with cheese1 ,flavor and composition of 
butter1 ,flavoring1 ,onions for1 ,flower
 and fruit vegetables1 ,fondue1 ,cheese1
 ,food1 ,importance of vegetables as1   
value and composition of asparagus1     
value and composition of beets1   value 
and composition of ,brussels sprouts1   

value and composition of buttermilk1    
value and composition of cabbage1       
value and composition of carrots1       
value and composition of cauliflower1   
value and composition of celery1   value
 and composition of corn1   value and   
composition of cream1   value and       
composition of cucumbers1   value and   
composition of dandelion greens1   value
 and composition of dried beans1   value
 and composition of dried lentils1      
value and composition of dried peas1    
value and composition of eggplant1      
value and composition of endive1   value
 and composition of ,french artichokes1 
value and composition of green peas1    
value and composition of greens1   value
 and composition of ,jerusalem          
artichokes1   value and composition of  
kohlrabi1   value and composition of    
lettuce1   value and composition of lima
 beans1   value and composition of      
mushrooms1   value and composition of   
okra1   value and composition of onions1
   value and composition of parsnips1   

value and composition of peppers1       
value and composition of potatoes1      
value and composition of radishes1      
value and composition of salsify1       
value and composition of shell beans1   
value and composition of spinach1       
value and composition of string beans1  
value and composition of summer squash1 
value and composition of sweet potatoes1
   value and composition of ,swiss      
chard1   value and composition of       
tomatoes1   value and composition of    
turnips1   value and composition of     
vegetables1 ,table showing1   value and 
composition of watercress1   value and  
composition of whey1   value and        
composition of winter squash1   value   
and varieties of greens1   value of     
potatoes1   value of vegetables1        
,structure1 composition and1   value of 
whole milk1   values of milk products1  
,comparison of1 ,foods containing milk1 
,foreign cheese1 ,french artichokes1    
artichokes1 ,preparation of1   cheese1  
fried potatoes1 ,fresh shell beans1     

,preparation and cooking of1 ,freshness 
of milk1 ,fried eggs1 ,fritters1 ,corn1 
,fruit and flower vegetables1   ,junket 
with1  ,g  ,garlic1 ,glazed sweet       
potatoes1 ,gorgonzola cheese1 ,grades of
 clean milk1 ,green onions1   peas1     
peas1 ,english style1   peas with       
butter1 ,greens and their preparation1  
,food value of1  ,general directions for
 cooking1  ,varieties of1 ,gruyere      
cheese1 ,gumbo1  ,h  ,hard-cooked eggs1 
,hash-browned potatoes1 ,holland cheese1
 ,hollandaise sauce1   sauce1           
,artichokes with1 ,home1 ,keeping milk  
clean in the1   ,keeping milk cool in   
the1   -made cheese1 ,american1   ,milk 
in the1   preservation of eggs1 ,hot    
slaw1  ,i  ,imported cheese1 ,individual
 baking dishes for egg recipes1 ,irish  
potatoes1 ,italian cheeses1  ,j         
,jellied1 or soft-cooked1 eggs1         
,jerusalem artichokes1   artichokes1    
,composition and food value of1         
artichokes1 ,preparation of1 ,judging   
the quality of eggs in the home1   the  

quality of eggs in the market1 ,junket  
,caramel1   ,chocolate1   cottage       
cheese1   ,plain1   ,recipes for1   with
 fruit1  ,k  ,kinds of cheese1          
,kohlrabi1   ,boiled1   ,composition and
 food value1   ,creamed1   ,mashed1     
,preparation of1  ,l  ,lactic acid1     
,lactose1 ,leeks1 ,left-over eggs1      
,legumes1 ,legumin1 ,lentil puff1       
,lentils1   ,cooking of1   ,preparation 
of1 ,lettuce1   ,composition and food   
value of1 ,lima-bean loaf1   beans1     
,composition and food value of1   beans 
en casserole1   beans in cream1 ,limburg
 cheese1 ,limburger cheese1 ,lime in    
milk1 ,limewater1 ,preservation of eggs 
with1 ,loaf1 ,cheese-and macaroni1      
,lima ,bean1 ,luncheon menu1 ,lyonnaise 
potatoes1  ,m  ,maitre d'hotel sauce1   
,margarine1 ,marketing of eggs1 ,marrow1
 ,vegetable1 ,mashed kohlrabi1          
parsnips1   potatoes1   squash1   sweet 
potatoes1   turnips1 ,medium white      
sauce1   white sauce for vegetables1    
,menu1 ,breakfast1   ,luncheon1 ,methods

 of cooking applied to vegetables1      
,milk1   ,adulteration of1   ,albumin   
in1   and cream1 ,standard grading of1  
caps1 ,sanitary1   ,carbohydrate in1    
,care of1   ,casein in1   ,certified1   
,milk1 ,characteristics of wholesome1   
,cleanliness of1   ,composition and food
 value of skim1   ,composition of1      
,composition of whole1   composition1   
,standard of1   ,condensed1   ,cooking1 
,cow's1   dishes and sauces1 ,recipes   
for1   ,evaporated1   ,fat in1   ,foods 
containing1   ,freshness of1   ,grades  
of clean1   in cooking1 ,ways of using1 
in the diet1   in the home1   in the    
home1 ,necessity for care of1   ,mineral
 matter in1   ,modified1   ,pasteurized1
   ,points to be observed in cooking1   
,powdered1   ,preserved1   products1    
,comparison of food value of1           
,products obtained from1   ,protein in1 
,purchase of1   ,skim1   ,sour1         
,sterilized1   ,water in1   ,whole1     
,mineral matter in milk1   matter1 or   
ash1 in vegetables1 ,minerals in eggs1  

,modified milk1 ,monkey1 ,english1      
,mushrooms1   and chestnuts1 ,creamed1  
and their preparation1   ,broiled1      
,composition and food value of1   for   
cooking1 ,preparing1   ,sauted1         
,stewed1  ,n  ,navy beans1 ,stewed1     
,neufchatel cheese1 ,new ,england boiled
 dinner1 ,nutritive value of eggs1  ,o  
,okra1   ,composition and food value of1
   ,preparation of1   ,stewed1   with   
tomatoes1 ,oleomargarine1 ,omelet1      
,cheese1   ,plain1   ,puff1   ,tomato1  
,omelets1 ,variety in1 ,onion family1   
,varieties of the1 ,onions1   ,baked1   
,boiled1   ,composition and food value  
of1   ,creamed1   ,dried1   for         
flavoring1   for the table1   ,green1   
,preparation of1   ,stuffed1 ,oyster1   
,vegetable1 ,oysters1 ,corn1   ,creamed 
vegetable1   ,scalloped vegetable1  ,p  
,parmesan cheese1 ,parsley1 ,parsnips1  
,browned1   ,composition and food value 
of1   ,creamed1   ,mashed1              
,preparation of1 ,pasteurized milk1     
,patties1 ,potato1 ,peas1   and carrots1

   and potatoes1   and their            
preparation1   ,composition and food    
value of dried1   ,creamed1   ,dried1   
,food value and composition of green1   
,green1   in turnip cups1   puree1      
souffle1 ,peppercress1 ,peppers1        
,composition and food value of1         
,preparation of1   ,stuffed1 ,perishable
 vegetables1 ,phosphates1 ,pickled      
beets1 ,plain junket1   omelet1 ,poached
 eggs1   eggs on toast1 ,potash1 ,potato
 balls1   croquettes1   patties1   puff1
 ,potatoes1   and peas1   and turnips1  
au gratin1   ,baked1   ,baked sweet1    
,boiled1   ,boiled sweet1   ,browned1   
,care of1   ,composition and food value 
of1   ,composition and food value of    
sweet1   ,cooked sauted1   ,creamed1    
,french fried1   ,glazed sweet1         
,hash-browned1   ,lyonnaise1   ,mashed1 
,mashed sweet1   ,preparation of1   ,raw
 sauted1   ,scalloped1   ,selection of1 
,stuffed1   ,sweet1   ,white1 ,powdered 
eggs1   milk1 ,preparation and cooking  
of beets1   and cooking of cabbage1     

and cooking of fresh shell beans1   and 
cooking of string beans1   and cooking  
of vegetables1 ,general methods of1   of
 asparagus for cooking1   of beans1   of
 beets1   of ,brussels sprouts1   of    
cabbage1   of carrots1   of cauliflower1
   of celery1   of corn1   of cucumbers1
   of eggplant1   of eggs for cooking1  
,preliminary1   of ,french artichokes1  
of greens1   of kohlrabi1   of          
,jerusalem artichokes1 ,preparation of  
lentils1   of mushrooms1   of mushrooms 
for cooking1   of okra1   of onions1    
of parsnips1   of peas1   of peppers1   
of potatoes1   of radishes1   of        
salsify1   of squash1   of tomatoes1    
of turnips1 ,preparing vegetables for   
cooking1 ,preservation of eggs1   of    
eggs with limewater1   of eggs with     
water glass1 ,preserved milk1           
,production1 origin1 and use of cheese1 
,products1 ,comparison of food value of 
milk1   obtained from milk1 ,protein in 
eggs1   in milk1   in vegetables1 ,puff1
 ,lentil1   omelet1   ,potato1 ,pulp1   

,corn1 ,purchase of milk1   of          
vegetables1 ,purchasing butter1 ,puree1 
,bean1   ,peas1 ,purple cabbage1  ,q    
,quality of cheese1   of eggs1   of eggs
 in the home1 ,judging the1   of eggs in
 the market1 ,judging the1  ,r          
,radishes1   ,food value and composition
 of1   ,preparation of1 ,rarebit1       
,welsh1 ,raw sauted potatoes1 ,recipes1 
,egg1   for cheese dishes1   for junket1
   for milk dishes and sauces1   for    
white sauce1 ,renovated butter1 ,root1  
tuber1 and bulb vegetables1 ,roquefort  
cheese1 ,rotary1 or ,dover1 egg beater1 
,rutabagas1  ,s  ,salsify1   ,buttered1 
,composition and food value of1         
,preparation of1 ,sapsago cheese1       
,sandwiches1 ,cheese1 ,sanitary milk    
caps1 ,sauce1 ,black-butter1   ,cheese1 
,drawn-butter1   for creamed string     
beans1   for vegetables1 ,medium white1 
,hollandaise1   ,maitre d'hotel1        
,medium white1   ,recipes for white1    
,thick white1   ,thin white1   ,tomato1 
,vegetable1 ,sauces and milk dishes1    

,recipes for1   for vegetables1         
,sauerkraut1 ,baked1   ,making1         
,sauted1   with spareribs1 ,sauted      
eggplant1   mushrooms1   sauerkraut1    
summer squash1   tomatoes1 ,savoy       
cabbage1 ,scalloped asparagus1          
,brussels sprouts1   cabbage1           
cauliflower1   eggplant1   eggs1        
potatoes1   tomatoes1   vegetable       
oysters1 ,scrambled eggs1   eggs on     
toast1   eggs with ham1   eggs with     
tomato1 ,selection and care of beets1   
and care of cabbage1   and care of      
string beans1   and cooking of          
cauliflower1   and preparation of       
carrots1   of eggs1   of potatoes1      
,separating of eggs1 ,serving butter1   
cheese1   of eggs1   vegetables1        
,shallots1 ,shell beans1 ,shell beans   
dressed with butter1   beans in cream1  
beans1 ,preparation and cooking of      
fresh1   beans1 ,varieties and food     
value of1 ,shirred eggs with ham1 ,skim 
milk1   ,milk1 ,composition and food    
value of1 ,slaw1  ,hot1 ,soft-cooked1 or

 jellied1 eggs1 ,souffle1 ,bean1        
,cheese1   ,corn1   ,egg1   ,peas1      
,spinach1 ,soup1 ,cream-of-corn1        
,sour-cream dressing1   dressing1       
milk1 ,spinach1   ,composition and food 
value of1   ,creamed1   ,royal1         
,souffle1 ,squash and its preparation1  
,baked1   ,composition and food value of
 summer1   ,composition and food value  
of winter1   ,mashed1   ,sauted summer1 
,stewed summer1   ,summer1   ,winter1   
,standard grading of milk and cream1    
of milk composition1 ,sterilized milk1  
,stewed mushrooms1   navy beans1   okra1
   summer squash1   tomatoes1   turnips1
 ,stilton cheese1 ,straws1 ,cheese1     
,strictly fresh eggs ,string beans1     
beans1 corn1 and tomatoes1   beans1     
,creamed1   beans in butter beans1      
,preparation and cooking of1   beans1   
,selection and care of1   beans1        
,varieties of1   beans with salt pork1  
beans with sour dressing1 ,structure1   
composition1 and food value of          
vegetables1 ,stuffed cucumbers1   eggs1 

onions1   peppers1   potatoes1          
tomatoes1   tomatoes with cheese        
carrots1 ,substitutes1 ,butter1         
,method of testing butter1 ,succotash1  
,succulent vegetables1 ,summer squash1  
squash1 ,sauted1   squash1 ,stewed1     
,sweet corn1   potatoes1   potatoes1    
,baked1   potatoes1 ,boiled1   potatoes1
 ,glazed1   potatoes1 ,mashed1 ,swiss   
chard1 ,composition and food value of1  
cheeses1 ,switzer cheese1  ,t  ,table   
showing composition and food value of   
vegetables1 ,tea1 ,black1 ,testing      
butter substitutes1 ,method of1 ,thick  
white sauce1 ,thin white sauce1 ,toast1 
,cheese1 ,tomato omelet1   sauce1       
,tomatoes1   and corn1   ,composition   
and food value of1   corn1 and string   
beans1   ,creamed1   ,preparation of1   
,sauted1   ,scalloped1   ,stewed1       
,stuffed1   with cheese carrots1        
,stuffed1   with cheese stuffing1       
,tuber1 root1 and bulb vegetables1      
,turnip cabbage1 ,turnips1   and        
potatoes1   ,composition and food value 

of1   ,creamed1   ,mashed1              
,preparation of1   ,stewed1  ,u  ,upland
 cress1 ,use of butter1 ,economical1    
,use1 origin1 and production of cheese1 
,v  ,value of eggs as food1 ,varieties  
and food value of greens1   and food    
value of shell beans1   of beans1   of  
cheese1 ,classification of1   of greens1
   of string beans1   of the onion      
family1   of vegetables1 ,variety in    
omelets1   in vegetables1   of cheese   
dishes1   of ways to use milk in        
cooking1 ,vegetable albumin1            
combinations1   marrow1   oyster1       
oysters1 ,creamed1   oysters1           
,scalloped1   sauce1 ,vegetables1   as  
food1 ,importance of1   as food1        
,preparation of1   ,carbohydrates in1   
,care of1   ,cellulose in1              
,classification of1   ,composition of1  
,digestibility of1   ,effect of cooking 
on1   ,fat in1   ,food value of1   for  
cooking1 ,preparing1   ,fruit and       
flower1   ,medium white sauce for1      
,methods of cooking applied to1         

,mineral matter1 or ash1 in1            
,perishable1   ,preparation of1         
,protein in1   ,purchase of1   ,root1   
tuber1 and bulb1   ,sauces for1         
,serving1   ,structure of1   ,succulent1
   ,varieties of1   ,variety in1        
,water in1   ,winter1   ,w  ,wafers1    
,cheese1 ,water glass1 ,preservation of 
eggs with1   in milk1 ,water  in        
vegetables ,watercress   ,composition   
and food value of ,wax beans ,welsh     
rarebit ,whey   ,composition and food   
value of ,whipping cream ,white cabbage 
potatoes ,white sauce for vegetables1   
,medium   sauce1 ,medium   sauce1       
,recipes for   sauce1 ,thick   sauce1   
,thin ,whole milk   milk1 ,food value of
 ,wholesome  milk1 ,characteristics of  
,winter squash   vegetables