RECIPES FOR INSTRUCTION IN DOMESTIC SCIENCE DETROIT PUBLIC SCHOOLS E. H. STREETER PRINTING CO. 83-85 SHELBY ST., DETROIT 19 15 TABLE OF CONTENTS for Measuring - Preface Introduction Rules Beverages Carbohydrates Vegetables Sauces Cereals Fruits Preserving Making Jelly Candy Proteins Milk Cheese Eggs Combinations Meat' Fish Gelatine - of Milk and Eggs Fats and Oils Frying Pastry Salads Sandwiches 'Mixtures Flour Batters Cakes Frostings Doughs Bread - Deserts Freezing Invalid Cooking Table Service 3 4 5 7 13 16 18 27 30 35 37 39 41 46 46 4951 5557 63 67 71 72 75 7780 82 87 90 93 94 97 102 106 107 110 - - "Good cookery means the knowledge of all fruits, herbs, in It means balms and spices, and of all that is healing and sweet fields and graves, and savory in meats. It means careful(cid:173) ness, inventiveness, watchfulness, willingness and readi(cid:173) the economy of your great ness of appliance. grandmothers It It means English means much thoroughness, French art, and Arabian hospitality. It in fine, that you are to be perfectly and always means, ladies (loaf-givers). and the science of modern chemists. tasting and no wasting. —RUSKIN. 4 INTRODUCTION Definition of Domestic Science. Domestic Science to the house. relation taining in their is a systematic knowledge It treats to the welfare of the house of the household. of things per- and its industries Definition of Food. Food and repairs is anything which, when and gives heat tissue into the body, builds taken and strength. Rcw.sons for Cooking Foods. 1. To kill germs. 2. To develop 3. To make more attractive. 4. To make more digestible. flavor. I METHODS OF COOKING 1. Broiling: 2. Roasting: Cooking over a glowing ing fire. Cooking before a glow- ing fire. Direct application of heat. 3. Baking: Cooking III an oven.l Application of heated by means air. 4. Boiling: 5. Stewing: Cooking Cooking in boiling water'l for time in water below the boil- ing point. a long 5 Heat applied by of water. means Ia. .6. Steaming: 7. Frying: 8. Sauteing: Moist: Cooking steamer . in b. Dry: Cooking double boiler. in a Cooking enough to be cooked. in hot to cover fat, deep article By contact with steam. the heat of ~team surround- mg vessel. I { . By applied by of heated Heat means fat. i Cooking in a small quan- tity of hot fat. in a frYing-1 Heat 9. P P b '1' b k" . an- 01 mg .. an- a mg. Cooking pan or on a grIddle with little or no fat. applied f h 0 by d eate means metal. 10. Braising: A combination of stewing and baking . • 11. Fricasseeing: A combination of frying and stewing. 6 RULES FOR MEASURING Accurate measurements All measurements are level. are necessary to success in cooking. I. Dry Ingredients Flour, sugar powder ing; meal, should should powdered be sifted stirred be in salt should lumps and sugar before measuring. to lighten be broken. confectioner's Baking before measur- level. Put dry material into To measure a tablespoon- a rounding spoonful edge of a caseknife. a level spoonful lengthwise For and level a half through are spoon. take or All measurements cup with scoop ful of dry material it off with the broad spoonful, the center. A cupful shake is one dry materials divide even full. with when, measuring the top. them. Do not II. Liquid Ingredients A cupful or spoonful will hold and cannot of liquid is all be carried. the cup or spoon III. To Measure Butter or Any Solid Fat To measure spoon and level with a knife. any solid fat, pack firmly into cup or 7 Table of Measures and Weights teaspoons tablespoons, dry ingredients... " " equal " " " " " " " " " " " " " " " " " " " pint tablespoon cup ounce << pound 4 tablespoon flour butter flour 2c 3 /6 2 4 cups butter 2 " pastry 4 2 " granulated sugar 2^S " powdered sugar " 3y " 2y3 4$4 " 22/z " " 4y3 V/8 " A]/2 " graham 3% " " 4y3 2 " finely chopped meat 9 large eggs 1 well-beaten egg confectioner's sugar oatmeal rolled oats corn meal rye meal rice entire wheat coffee flour flour Table of Abbreviations — cup. c. — tablespoon tb. — teaspoon. t. — pint. pt. — quart. qt. oz. — ounce. lb. — pound. 8 HOW TO COMBINE INGREDIENTS N ext to measuring (1) comes stirring; in combining. care (2) beating; and Three ways cutting and (3) are considered: folding. To stir, mix by using all until in all cookery, is blended. alone or Stirring circular motion, widening ordinarily with beating. is the motion in combination the circles employed To beat, turn bringing ingredient the under used for beating tinually the utensil with the bottom of the dish and throughout ingredients to the or part to be constantly over surface, and over, thus con- allowing in contact To cut and fold, introduce one ingredient by two motions; motion, known with a spoon, as cutting; allowing bowl of spoon bottom of dish, is called folding. These until ingredients are brought the mixture. into another a repeated and a turning each time thoroughly a large ingre- ver- over to come two mixed. amount downward dient or mixture tical and over of mixture, in contact with motions alternated are By stirring, of air prevented from escaping. ingredients are mixed; by beating, is inclosed; by cutting and folding, air already enclosed is 9 PERSONAL CLEANLINESS 1. When cooking, or doing other housework, wear a wash(cid:173) able gown short enough to clear the floor by at least two inches. 2. When in the kitchen, pin or tie your hair back so that no hairs may fall into the food. When sweeping, cover it with a cap or kerchief to protect it from dust. 3. Wear no rings or bracelets in the kitchen. 4. Before touching or preparing any food, wash your hands thoroughly with soap and water, scrub the nails with a nail brush and clean them with a wooden toothpick. 5. Keep a damp towel at hand on which to wipe your fingers if they become soiled or sticky. Always wipe them after touching your hair or pocket handkerchief, or after handling anything not quite clean. Never wipe them on your apron, your handkerchief, or on a dish towel. 6. Never dry dishes with a hand towel. 7. The best way to taste of what you are cooking is to take a little of the food up with the mixing spoon, put it in a tea(cid:173) spoon, and taste from the teaspoon. DISH WASHING. Soaking Dishes.—Dishes which have had starch, milk or eggs in them should be soaked in cold water. Dishes which have had syrup or fat in them should be soaked in hot water. 1. Collect all dishes, scraping and rinsing them well. Pile like dishes together near the dishpan. 2. Wipe the table to have a place to put clean dishes. 3. Greasy pans and knives should be wiped with paper before they are put into the dishpan. 4. Wooden handles should not be soaked. 5. Do not put the cogs or handle of Dover egg beaters in water. 6. Fill dishpan two-thirds full of hot soapy water. 7. Do not leave soap in the water. 10 Order of Dish Washing. a Glassware. b Silver. c Cups and Saucers. Scour kniyes and pans with Sapolio. 8. Table be scrubbed with should d Remaining China. e Tins and Cooking Utensils. soap or powder, and rinsed and dried thoroughly. should be washed in clean water and soap. Rinse clean warm water and 9. Towels in clear water. 10. \Vash and dry dishpans. CARE OF SINK. Neglect and roaches, the sink causes of bad odors, and very often causes disease. Keep free from scraps. Scrub with a brush and any good powder. Rinse thoroughly plenty with of hot water. attracts water-bugs scald sink, drain once a week with a solution hot water, and wash it down with plenty of hot water. of sal soda and Polish brass faucets with vinegar and salt. Thoroughly SWEEPING AND DUSTING. all food before Cover Sweep with short, sweeping. firm strokes, the floor, raising as little dust as possible. holding the broom close to Dust woodwork, furniture, movable articles with soft cot- ton cloth. \\Then finished, wash cloth and hang to dry. CARE OF GAS RANGE. If anything is spilled on stove, wipe off immediately with paper. Clean stove with a little kerosene under burners with soap and water on a cloth. and wipe dry. Clean zinc 11 norgamc- . I Organic- FOOD PRINCIPLES Class I {water. Salt and other mmerals. . Class II Albumen Casein Fibrin Gelatine bones, found in eggs. found in milk, cheese. found in meat. found in lean meat, fish. Gluten found in wheat. IStarch found in fruits, and cereals. S ugar. vegetables Protein (M uscle-buildini', strength-givi~) CarbohYdr~tes (Heat-producmg) and Oils Fats (Heat-producing) 12 BEVERAGES A beverage is any drink. Water is the beverage provided by Nature contain are: for man. Water a large percentage is an essential of water, to life. All beverages to the body .uses and their thirst. 1. To quench 2. To introduce water 3. To assist 4. To nourish. in carrying into the circulation. off waste. BEVERAGES. Boiled Coffee. ~ c. coffee. 1 egg. 1 c. cold water. 6 c. boiling water. Add stuff spout egg, break the put coffee pot. Wash of and thoroughly. one-half coffee. Mix well, stir remainder paper spout with and the a granite-ware with shell the a spoon. and boiling water Pour on to five minutes. and the Place Scald slightly crushed Pour three down from escaping. keep warm, may thoroughly milk. coffee Boil will not boil, and pour ~ c. cold water ten minutes be omitted and Place The in scalded settle. egg may Serve with sugar to five minutes. coffee Let but not boil. ten minutes pot stand to settle. and beat the cold water, pot. coffee into Boil from cold water aroma it will grounds or scalded dry c. boiling water. it stand Let the of to prevent stove, where that recipe, in above adding coffee pot on stove where putting 6~ down spout. and cream, coffee pot on the three Filtered Coffee. 1 c. coffee (very finely ground). Put coffee filter into the 6c. boiling water. of a scalded coffee the water, gradually, and cover coffee pot between pot. Pour additions on of 13 water. When the last of the water has dripped through the filter, the coffee is ready to serve. Filtered coffee should never be boiled. Because of the stimulant in coffee called caffeine, much use of it leads to nervousness, sleeplessness and palpitation of the heart. A similar stimulant called theine is found in tea. Both contain tannin, a bitter substance used in tanning leather. In the body it interferes with digestion, and tends, if taken in large quantities, to toughen the lining of the stomach. Tea. 2 t. tea. Scald a granite or earthenware tea pot. Put in tea, and add boiling water. Place on stove, where it will not boil, and let stand five minutes. Serve at once. 2 c. boiling water. Russian Tea. Follow recipe for making tea. Serve hot or cold, with a thin slice of lemon, from which seeds have been removed, or a small amount of lemon juice and sugar, in each cup. A candied cherry is sometimes used as a garnish in each cup. Milk or cream should never be served with Russian tea. Iced Tea. 4 t. tea. Follow recipe for making tea. Strain into glasses one-third 2 c. boiling water. filled with finely cracked ice. Sweeten to taste. General Rules. 1. Keep the tea and coffee in closely covered jars. It is bet(cid:173) ter to buy coffee unground. 2. Do not use tin tea or coffee pots. 3. Scald tea and coffee pots before using. 4. Use freshly boiled water in making tea and coffee. Boiling tea or letting tea or coffee stand longer than five min(cid:173) utes on the leaves or grounds will extract the tannin. 14 Cocoa. 3 tb. 3 tb. cocoa. sugar. 2 c. boiling water. 2 c. milk (scalded). salt. Few grains together thoroughly. Mix dry ingredients slowly, mixing water into the scalded milk and cook in the double boiler minutes beater two minutes to one-half and serve. hour. Beat Boil in a saucepan. Add boiling then stir from twenty thoroughly with a Dover Egg five minutes, for Chocolate. 10 squares Baker's chocolate. Few grains salt. 4 tb. sugar. 3 c. scalded milk. 1 c. boiling water. Grate chocolate, on gradually water and beat with Dover add sugar and boil one minute. Add mixture and salt, and mix well; pour the to milk egg beater two minutes. FRUIT BEVERAGES. (One Glass). Lemonade Mix the juice of half a lemon and two or three of sugar is dissolved, (sugar-syrup is better if at hand); mix until then fill with cold water and shaved ice. teaspoonfuls the sugar Lemonade. 1 c. sugar. 1-3 c. lemon juice. 1 pt. water. sugar juice, syrup by boiling add individual Lemon syrup may be bottled and kept on hand to use as cool, and dilute with ice water twelve minutes; and water to suit Make fruit tastes. needed. pt. water. c. sugar. Pineapple Lemonade. 1 qt. ice water. 1 can grated pineapple. Juice 3 lemons. Make syrup by boiling water lPple and lemon juice, cool, strain, and sugar ten minutes; and add ice water. add pine- 15 CARBOHypRATES Vegetables. liThe secret of the cooking of vegetables is the judicious pro- duction of fiavor:'-E. H. Richards. fruits as vegetables eat of others like We plants; tables, salt are two classes of vegetables-those as potatoes, ground, the root, contain carrots fruits, or green vegetables, are economical Vegetables and parsnips, or of seeds vessels the some the leaves or some other part. Vege- There such above growing under ground, and those to health. important growing and spinach. such as lettuce food when used in season, and are rich in of the minerals may not be lost by In cooking those of the diet. part ;l. very necessary mineral, water dissolving should be used, in the water. so that such as spinach, peas, oyster plant, a small amount The woody part of vegetables is called cellulose. but digestible concentrated vegetables should form a large part of our diet is important foods as eggs and milk. in every be found should and is suitable This is not to combine with such two and vegetables If possible, dinner, least at in spring and summer. Rules for Cooking Vegetables. 1. Use vegetables which are in season, and select medium sized or rather small vegetables. 2. Wash soak until thoroughly freshened. in cold water, and if wilted allow to 3. Green, above ground, vegetables ing salted water, covered. should be cooked in boil- 4. Underground covered. vegetables, cook in boiling salted water, un- 5. Strongly flavored vegetables, should every ten or fifteen minutes while cooking. be cooked uncovered. Change such as cabbage the water and onions, over onions 16 6. Vegetables plain, with salt, pepper, butter sauce. 7. Use the cooking water soup, etc. cream of vegetable should be cooked only until and served or milk, or creamed with a white tender if palatable in sauces, soup-stock, 8. The upon its cook more quickly if first soaked in cold water. required age and freshness. time size, to cook any given vegetable or wilted Dried depends vegetables How to Buy. 1. Root vegetables should be uniform in size, sound, the skins firm. 2. Head vegetables should be solid with but few waste leaves on the outside. " 3. Vegetables with hard rinds 4. Asparagus should be even in size, should be sound and firm. the stalks not bitten by insects. 5. Cauliflower should be firm and white, free from blemishes, fine in texture. 6. Peas 7. String All Summer leaf vegetables vegetables as possible. Wilted to stand in 'Cold water. should have crisp pods well filled but not too full. beans should be crisp and snap easily. should be crisp, not wilted. should be cooked as soon after gathering by allowing vegetables may be freshened In using canned goods, empty the contents of the can as soon the acid in the vegetables may act upon as opened, the tin and form poisonous otherwise compounds. Vegetables should be washed varieties scrubbed with a small brush kept in cold water for and the larger this purpose. The parts of vegetables used for foods are seeds, roots, leaves, stalks, fruit shoots, tubers, bulbs, flowers. Seeds: Roots: Leaves: Stalks: Fruits: Shoots: Tubers: Bulbs: Flowers: Peas, beans, corn. parsnips, Carrots, lettuce, Spinach, Celery, rhubarb. Tomatoes, Asparagus. Potatoes, Onions. Cauliflowers. turnips. beets, cabbage. eggplant, pumpkin, cucumber. sweet potatoes. 17 Bakec:l Potatoea Select medium sized potatoes. Bake shallow pan. them occasionally, serving, break skins forty-five minutes in order slightly that in order them, Wash them in a lay oven, they may cook evenly. turning Before the steam may escape. in a hot that Boiled Potatoes. Put water Cook in boiling let water Do not before the center to let steam escape. to boil. Wash, salted water boil rapidly, is cooked. Serve ~ Mashed 5 medium sized pare twenty-five minutes as the outside quickly. Drain in an uncovered or until potatoes. soft. of potato will break stove over Shake vegetable dish. Potatoes. 2 tb. butter. ~ 1. salt. 6 boiled potatoes. ~ c. hot milk. potatoes and hot milk. in kettle Mashed seasoning and creamy. smooth Turn them over. lightly ~ t. pepper. in which Beat with into a dish. they were a fork quickly cooked. until Do not press down Add light or Potatoes on the Half Shell. Cut baked potatoes in halves lengthwise. Remove Mash, carefuly. season Moisten with hot milk. Put in oven to reheat, to taste with Pile potatoes salt, pepper back lightly and in the a.nd brown slightly. centers butter. shell. Mashed Potato Cake. Shape cold mashed into small, a tin pan, brush with milk and bake until roll in flour and saute in a very hot potatoes fat. Cr~ Potatoes. cakes. round a golden Put brown, in or Reheat two cups cold boiled potatoes, 134 c. White Sauce. cut in neat pieces, with 18 Potatoes Augratin. Put creamed potatoes in a buttered crumbs, buttered are browned. in which potatoes If desired, add ~ c. grated are creamed. and bake on top grate of oven until baking dish, cover with crumbs cheese to white sauce To Butter Crumbs. Allow 1 tb. of butter for each cup of crumbs. Melt butter stir crumbs into it lightly with a fork. and Stewed Potatoes. 1 pt. cold boiled potatoes. ~ c. milk. 2 tb. butter. Cut butter absorbed. the potatoes and seasoning, ~ t. salt. Pepper. 1 t. minced parsley. in cubes; heat and cook slowly until the milk, add the potatoes, the milk is almost Add parsley and serve hot. Browned Potatoes. Pare the potatoes and parboil the rack in a pan in which meat meat is basted. ten minutes; is roasting. drain and put on Baste when the Raw Scalloped Potatoes. Butter a baking dish, dotting salt, pepper may be added. moderate dish. Slice raw potatoes, between the layers with butter and minced parsley. put in the baking and sprinkling with A few drops of onion juice and bake in a Add milk to level of potatoes oven until tender, about 1~ hours. Lyonnaise Potatoes. or drippings melted in butter; in pan; four cold boiled potatoes and pepper. I small onion sliced in one- Stir until turn Sprinkle with 1 t. finely chopped salt are browned underneath, cut inch slices sprinkled with stand until potatoes on other side. 2 tb. butter thin, browned fourth heated. and parsley. brown Let 19 To Chop Parsley. Remove leaves closely Gather between through with a knife, with a circular motion from stems thumb holding cut parsley fine. parsley. of and finger point of knife a Dry and cut on through on the board, towel. and and To Mince Onion. Remove covering from onion about across tion, top about % inch then slice across apart, the onion. one-half way down. in opposite again Score direc- score Boiled Onions. onions boil Put Drain, boiling water. quantity \Vater; drain, soft. Drain, under water. add fresh add small in cold water; remoVe skins while five minutes in boiling Cook one hour pepper, of milk, butter, salted or until salt to season. Scalloped Onions. Cut boiled onions in quarters. one cup white oven to reheat sauce. and brown Cover crumbs. Put in baking top with buttered Mashed Turnips. remove Wash, quarters. season with salt, pepper Cook in boiling thick paring from turnips. until salted water and butter. dish. Mix \Vith crumbs. in Put in slices Cut or soft, drain, mash, Boiled Cabbage. ready a saucepan leaves of cabbage two-thirds and put at a time, letting the water of leaves. Cook until tender, full of boiling salted water. them into the boiling water the come as you to a boil between and season drain, /Have Separate one addition wish. 20 , Scalloped Cabbage. Chop a medium sized boiled cabbage in small pieces. it into a baking dish, mix with one cup white sauce. Over sprinkle reheat and brown crumbs. cup buttered one-half crumbs. lightly Put Put top in oven to Cauliflower with Cream Sauce. Soak cauliflower, blossom end down, and cut off the leaves and hard stalk. apart quantity tender. Drain, and cover with white sauce, using 1 pt. sauce. of boiling salted water and cook twenty minutes in cold salt water. Break into a large or till Put Cold cooked cauliflower may be scalloped, adding a little cheese to the sauce. Creamed Carrots. Wash and scarpe six medium sized carrots. Cut inch cubes, one-fourth ing salted water sauce. Vegetable with parsnips may be used in the same way. twenty-five minutes cup white one inch slices or fine strips. or until in one-fourth Cook in boil- tender, drain. Mix and turnips oysters, Creamed Peas. Drain, or until in boiling water rinse 1 can of peas. Cook five minutes soft. Drain. Mix carefully with 1 c. hot White Sauce. Succotash. 1 pt. lima or kidney beans. Ipt. corn cut from cob. 1 c. milk or cream. 2 tb. butter. Salt and pepper to taste. Cook beans in boiling water soda, boil one minute minutes, add salt and cook three minutes also be made from canned corn and beans. twenty-five minutes, add % t. and drain. Add corn, milk, and cook five This may longer. 21 Beets in Sour Sauce. 1 pt. sliced, cooked beets. 1 c. vinegar-not 2 tb. sugar. too strong. 1 tb. corn starch. 1~ tb. butter. %: t. salt. Pepper. and sugar Boil vinegar in a little cold water and add slowly to boiling vinegar. Cook fifteen minutes, and cook until heated through. two minutes. Wet and seasoning. corn starch Serve hot. Add beets add butter Glazed Sweet Potatoes. 6 medium sized potatoes. ~ c. sugar. Wash and pare potatoes, 4 tb. water. 1 tb. butter. cut Drain, ten minutes. tered pan. Make a syrup by boiling ten minutes, Brush bake fifteen minutes, then add butter. basting in halves twice with the syrup. and cook in boiling salted water lengthwise, for and place in but- for and the sugar and water potatoes with syrup Green Corn Fritters. 1 c. corn pulp. 1 egg. ~ t. salt. Remove husks %: c. flour. 1 t. butter. % t. pepper. from corn. Hold Press out and silky fibres and with sharp knife cut on a board ends downwards, kernels. careful not well-beaten butter which has been melted and slightly well, and drop by spoonfuls air bubbles surface, corn cobs through the pulp with the back of the knife, being hulls. Mix corn, add Beat batter griddle. When on to work 50 closely as to remove egg and dry ingredients have turn them and cook on the other a dry appearance side until brown. on a well-greased and fritters and lastly together, cooled. seen are To Butter Crumbs. Allow two tablespoons melted butter to each cup of crumbs. Stir with a fork lightly to coat the crumbs evenly. 22 String. Beans. String and cat beans Cook in boiling minutes butter or mix with 1. c. of white to one hour. Drain, salted water into one-inch until pieces tender-from crosswise. Wash. twenty-five and season with salt and pepper sauce. Asparagus. remove Wash the asparagus, scales and break into inch pieces If it does not as far down on the stalk as it will break easily. the stalk is too tough to be used. Cook in boil- snap off quickly, The tips of for fifteen minutes ing salted water have the asparagus cooked season with salt and pepper or mix ligh t1y with a white sauce and serve on allowed to one bunch of asparagus. toast. should not be added until 1. c. sauce is generally spread with butter, ten minutes. the stalks or until tender. Drain, after Asparagus in Shells. Remove centers from small and filI with asparagus Drain, rolls in white sauce. and fry shells in deep fat. Stewed Tomatoes. Peel, Wipe removing tomatoes, put them to loosen skins. slice them into granite minutes, to four medium-sized pepper ~ c. of from stove. utensil, Tomatoes as by so doing, fine bread yellow scum that appears green, remove saucepan. in a bowl and pour boiling water stems over and Cook from fifteen to twenty Add salt, % t. if liked. taking should never be cooked in a tin or iron they acquire are very acid 1 tb. sugar, 1 tb. butter, on surface. a metallic tomatoes, flavor. before crumbs may be added just and if the tomatoes hard 1 t. Scalloped Tomatoes. 1% c. buttered or porcelain-lined tomatoes, dish. them into Stir Butter a granite with % c. of crumbs. together crumbs through and place and brown crumbs. pour and in hot oven on top grate dish. sugar baking salt, Cover with Sprinkle and pepper remaining to heat mixture , 1 can tomatoes. 1 t. salt. 34 c. sugar. % t. pepper. cru~bs. 23 Creamed Spinach. Pick over ca'refully and trim off and if it until water is fresh in its own juice leaves from one pan of water the water. Wash saucepan, but cook it tender. salted water, better. Drain in a frying pan, add spinach white hard-boiled uncovered, off water If the spinach and toast sauce. on slices Pour eggs one-half roots. Wash peck of spinach. thoroughly, into another, is clear. and tender about is old, cook it it may that and chop that Put do not twenty-five minutes, sand may spinach Remove wilted spinach lifting be left in in a large add any water, or until of boiling color very fine. Melt 3 tb. butter Mix with slices of in two quarts garnish retain green with its toast, and cook three minutes. of points. Creamed Peas in Turnip Cups. Wash, pare six medium-sized slice from both a hollow cup. until tender. ends, Cook Drain. purple top out center with scoop twenty minutes Fill with creamed turnips. teaspoon, Remove forming salted water in boiling peas. Serve hot. 24 SAUCES White Sauce. I. 2 tb. butter. 2 tb. flour. 1 c. milk. ~ t. salt. Few grains pepper. '- . '" add flour Melt butter, milk slowly, stirring and add until smooth and glossy. Cook five minutes. Mix smoothly, seasoning. White Sauce. II. I c. milk. ~ t. salt. Rub butter add gradually add seasoning 1 tb. flour. 1 tb. butter. until together and flour to butter and cook five minutes. and flour. creamy. Return Scald milk and boiler, to double Tomato Sauce. 1 t. salt. ~ t. pepper. 1 t. onion juice. 2 c. strained tomatoes. 4 tb. butter. 4 tb. flour. Prepare the same as white sauce. Brown Gravy. Pour off all the fat from the dripping-pan been roasted, with the exception Add gradually stir minutes, thick and smooth. Strain till brown. or till if necessary. in which beef has flour and of 3 tb. Add 3 tb. l~c. Cook five Season with salt and pepper. hot water. 1~ c. hot water. .~ t. salt. Drawn Butter Sauce. % t. pepper. 3 tb. flour . Y.} c. butter. Melt one-half the butter. butter, mix thoroughly, minutes and add remaining Mix flour and then add hot water seasonings, gradually. add to five Boil butter cut in smaIl pieces. Egg Sauce. Add drawn two butter hard-boiled sauce. eggs cut in one-fourth inch slices to Parsley Butter. 2 tb. finely chopped ~ c. butter. parsley. ~ t. salt. % t. pepper. 2 tb. lemon add salt, pepper, juice. parsley and then lemon juice Cream butter, very slowly. Hard Sauce. 2 th. butter. ~ c. powdered sugar. ~ t. flavoring. Cream the butter, add sugar light instead and put on ice tiIl hard. of powdered sugar. and Light flavoring. brown Beat tilI very sugar may be used Lemon Sauce. Grated rind ,:and juice of 1 lemon. • 2 tb. butter. 2 c. boiling water. I c. sugar. 2 tb. corn starch. Mix corn starch clear. Remove from fire and add flavoring and butter. and sugar, add boiling water, and boil until 28 \ \ \ Vanilla Sauce. ~c. butter. ~ c. sugar. ~ t. vanilla. Cream butter, cold water and stir mixture with vanilla. over over rounding tb. of corn 1 slightly starch. 1 c. boiling water. add sugar gradually, pour starch, corn fire until to the the the butter clear and sugar beat well, add a very little the boiling water it, hot Pour serving. Flavor and bubbles. just before over this Hot Chocolate Sauce. o c. sugar. o c. water. sugar Boil till cook cream. and water Add smooth. chocolate. add pudding chocolate, or ice 2 oz. Baker's I 1. vanilla. five minutes, Serve with together vanilla. Sugar Syrup. ~ c. water. and serve with hot 1 c. sugar. Boil cakes. together 1 tb. slowly for ten minutes juice may be added. lemon o c. sugar. sugar Melt Caramel Sauce. Y:i c. boiling water. to a caramel, add water and boil 10 minutes. 29 CEREALS are grains or grasses, the seeds of which are used or maize, corn Indian the various breakfast salts, rye, foods. fat and cellulose, protein, mineral Cereals for food. Kinds barley, of cereals-wheat, oats, rice; from these are prepared Composition-Starch, water. Starch-Starch in cold water, forms a jelly-like paste. is a fine, white, soluble but partly glistening in hot water, with which insoluble it powder, Principles of Cooking. 1. Softening of the fibre by long continued with a supply of water present. low temperature, 2. Complete opening perature of water. of starch granules by the boiling tem- 30 \\ \ \ I «)... oE... o CO \0 E C'II ..... CI) Vl - CI)... o E... o... ::lo ..s::: - 31 II r I II RULES FOR COOKING CER.EALS I ( Stir cereal slowly into boiling salted water; cook directly fire five minutes, then cook over boiling water ofer twenty-five the minutes. 1 c. Quaker Oats. Quaker Oats. 3 c. boiling water. salt. ~ t. Cream of Wheat. 1 c. Cream of Wheat. 6 c. boiling water. 1% t. salt. Corn Meal Mush. 1 c. corn meal. 4 c. boiling water. 1 t. salt. Cook corn meal into greased from can, cut beaten with hot, lightly in boiling baking powder in thin slices, 1 tb. greased cold water, pan. for three Cover. When salted water cans. roll in crumbs, and again then in crumbs; hours. cool Pour remove in egg slightly saute in Serve with syrup. Macaroni and Cheese. Break macaroni boiling water 2 qts. cold water. Make Stir cheese. until baking-dish buttered buttered crumbs in one-inch boil pieces. until thin white and soft. sauce 2 c. cheese and pour is melted. it over Put Drain 2 c. macaroni rinse in in and add ~ c. grated Put macaroni and into a Sprinkle with crumbs. the sauce. and put into oven to reheat and brown 32 Spaghetti and Tomato Sauce. spaghetti in salted water forty-five minutes or till very Boil tender. Drain and reheat in tomato sauce. If liked, sprinkle with grated Or. cover spaghetti with tomato cheese. crumbs and bake till brown. sauce, sprinkle with buttered 1 c. rice. Boiled Rice. 2 qts. boiling water. 1 tb. salt. Put water and salt in saucepan and let cold water a strainer hands to remove dust, emptying water clear, when rice is clean. Cook rapidly between a kernel may be easily crushed ing water away. Drain saucepan kernels and shake from getting on stove. crushed. it boils as to boil. run over Pick over it. Rub between in bowl until thirty minutes, thumb rice, put in the it becomes or until and finger, add- return to to prevent in a strainer, a fork Stir with Rice and Cheese. 2 c. boiled rice. 1 c. buttered crumbs. Few grains cayenne. Cover bottom of a buttered with a few grains cayenne peat and add milk to half and bake to heat mixture 0 c. chopped cheese. 1 tb. butter. Milk. dish with rice. and dot with butter. Sprinkle baking and cheese; Re- the depth of dish. Cover with crumbs and brown crumbs. o c. rice. 1 tb. butter. 1 t. salt. Pick over Rice and Tomatoes. 1 c. boiling water. 2 c. hot stewed tomatoes. % t. pepper. rice, place in a strainer Use over a bowl and wash well, for washing the hands. several waters in a frying pan, add rice, drained from water, constantly. stirring in top of double boiler, add rice and steam and a light brown, and seasoning the boiling water rice has absorbed water. Add tomatoes it becomes rubbing between rice. Melt butter and cook until Put until cook until as a vegetable. rice is soft. Serve 33 1 c. rice. 1 t. salt. Put Steamed Rice. 2~ c. to 3~c boiling water to age of rice). (according rice, to the boiler. Boil the well-washed the kernels from adhering salt and water in top of double boiler, place on range stirring with a fork five cover, place over under part of double boiler, and steam are soft; uncover, for a simple and add scalded milk rice has absorbed water; forty-five minutes, or until steam may escape. When and add gradually to prevent minutes, about that dessert, steam until for the remaining the kernels rice is steamed given in recipe, use one-half quantity of water liquid. then 34 FRUITS foodstuffs in fruits are carbohydrates and mineral from 75% to 95% water; are easily digested, but fruit carbohydrates is especially The chief matter. Fresh fruits contain in the form of sugar valuable for mineral matter. Principles of Preparation • . t 1. Thorough 2. Cleanliness, 3. Making cleansing in cold water. in avoiding use of convenient for eating, fingers. sometimes ting, or expressing the juices. by paring, cut- Apple Sauce. Wipe, quarter, pare and core eight sour apples. Make syrup by boiling 0 c. sugar and 1 c. water apples enough during cooking all are cooked. to cover bottom of sauce pan; watch and remove as Strain remaining soon as syrup over all. soft. for 7 minutes. Continue a Add carefully until Baked Apples. vVipe and core eight sour apples. Place on granite Fill cavities with 0 c. sugar mixed with ~ t. nutmeg Cover bottom of dish with boiling water dish. cinnamon. in a hot hot or cold with wheat or oatmeal. oven until soft, basting with syrup in pan. baking or and bake Serve Scalloped Apples. ~ c. sugar. ~ t. cinnamon. ~ lemon rind grated. 3 c. slicr': apples. ~ c. butter. 1 c. soft bread crumbs. 35 and lemon rind. Melt butter a baking dish, put Mix sugar, into crumbs. cinnamon Butter sugar. and sprinkle with ~ crumbs, it of apple, layer of crumbs on top. each layer. first. When apples are soft Serve with apples apple If apples Add 0 c. cold water. remove sometimes. and and are not very tart Bake cover berries may cream. sugar Ripe Then put and stir in y.t of crumbs, 0 in another of to at crumbs. of remaining half add lemon juice slowly, covered and brown in place be used Rhubarb Sauce. Peel and cut rhubarb into inch pieces. Add 1. c. sugar for Cook in a double should to rhubarb and allowed and a very little water. till soft. Do not stir it. The pieces of If covered with boiling water every ~int of fruit boiler be unbroken. stand 5 minutes, then drained, less sugar will be required. Stewed Prunes. through Wash the prunes several cold waters, cover them with turn them with fresh cold water, and soak over night. Next day, to taste, and let the water into a porcelain-lined them them simmer very gently until for 10 carefully with a skimmer, minutes. and stand away to cool. A slice of lemon may be added to the syrup while simmering, if liked. tender. When done remove and boil the prunes Then pour sweeten it over rapidly kettle; syrup the Dried peaches may be stewed in the same way. Baked Bananas. 6 bananas. 2 tb. melted butter. Y.3 c. sugar. 2 tb. lemon juice. Remove the skins from bananas and cut in halves Place in a shallow granite pan and baste with the butter, the mixture. and lemon juice mixed together, twenty minutes during remaining mixture. in a slow oven, basting using half lengthwise. sugar Bake baking with 36 PRESERVING of Under conditions ordinary foods time in a good, wholesome any length Bacteria wiII find their way to the food, and it will mould, decay and "spoil," for of food is simply the result of its consumption by tiny living beings, we use various methods can not be kept caIIed bacteria. of preserving. the spoiling to preve~t condition. In order this, for The methods generally used are cold storage, salting, by the use of oil and also by the drying, canning, such as borax and salicylic acid. pickling, use of antiseptics smoking, in the ordinary sense means the cooking syrup made of equal or nearly equal weights and fruit, little or no water being used, according of fruits of to the Preserving in a thick sugar fruit. By this method the water its place. and marmalades. Preserving is drawn out and the sugar jellies, the making of includes takes jams Canning is preserving sterilized foods cans or served. life by boiling. jars. Meats, In canning, fish, vegetables fruits are rendered in sterilized, air-tight and fruits are thus pre- sterile or free from germ Sterilizing.-Put into a dish pan, cover with cold water and bring to the boiling point. Always dip the spoon, strainer, using. jars and covers boiling water rubbers, before etc., into the jars at a time, from the boiling water, To fill jars.-Remove them on a cloth wet little then Before putting press escape, rubbers and stand a syrup. spoon down air to fill again, and seal at once. Always use new rubbers, old become porous, to overflowing with on the cover, with the handle of a silver to allow confined in boiling water; fill the jar with fruit edge of in air. inside jars the the fill jar and let 37 Canned Peaches. Pare the peaches, dropping Make a syrup, it 15 minutes; allowing them into cold water 1 c. of water to prevent to 1 c. of a few at a time and in peaches put discoloring. sugar. cook until Boil soft. fruit. and pare Wipe cut in halves and core. A small piece of ginger .syrup. Canned Pears. Cook whole with stems left on, or Follow directions peaches. root or lemon rind may be cooked with for canning Tomatoes Canned for Stewing or Soup. Wipe the tomatoes, cover with boiling water, removed. in pieces skim often during cooking. Cut and let stand and boil Fill jars skins may be easily until fifteen or twenty minutes; to overflowing and seal. Sweet Pickled Peaches. o pk. peaches. 1 oz. stick cinnamon. 1 pt. vinegar. 2 lbs. brown sugar. Cloves. Boil sugar, vinegar twenty minutes. peaches Put the syrup and cook until easily pierced with a fork. and fill jars with syrup. in each peach. and stick four and cinnamon cloves Peel the them into in jars Put 38 METHOD OF MAKING JELLY be clear and sparkling and retain the flavor should fruit. perfect of Jelly I. the fresh Use only II. Except in small cut wooden pointed spoon bag; in case of currants pieces to stir while and cooked with cooking. jelly first-grade for fruit and be sure it is not too ripe. and grapes, the fruit should little or no water; Strain juice be a a use through the bag. to every pint a so slightly being tryon a cold into sterilized juice in glass Bring the juice pan. l\feanwhile squeeze cups and allow 1 lb. sugar do not slowly to the boiling using in the oven to heat point, the sugar have can go on, and when the juice has boiled boil slightly and skim carefuIly, heated not sugar, to stir it; boil five minutes, if a thin scum forms Fill glasses full as it shrinks quickly, pour in cooling. then at once using the jelly bag sterilize it by dipping it in Measure juice. of granite the boiling add the particular plate; jars. III. Before boiling water. IV. Methods of excluding with paper, of egg. pour over the underside of which 2. Cover with melted the cold jelly to the depth air from jam or jellies. 1. Cover has been coated with white and paraffine. Melt of about in saucepan 78 inch. Crab Apple Jelly. Cut apples in quarters, without Cover with cold water methods of making jellies. and boil gently removing until soft. skins or Proceed cores. as in Cranberry Jelly. cranberries or until Cook 1 quart 5 minutes, press about spoon and stir over ture begins the the pulp through fire until then the skim, to simmer, in 1 c. boiling water the over a hot fire, a wooden add 1 pt. of sugar, and the mix- burst. With sieve, is dissolved berries a coarse sugar and pour into cup to cool. 39 Grape Jam. press through then boil Remove grapes pulp from skins, easily; pulp and measure. Allow 1 c. sugar for 15 minutes, thick. paper or melted paraffine. into jars or glasses, a sieve, Pour or longer, if necessary. from the stem, wash in cold water, the pulp until add one-half squeeze the seeds will separate to the Boil gently be quite cool and cover with prepared the to 2 c. grapes. Jam should skins 4f) CANDY crystaline substance and, like starch, is a from starch in being soluble in cold water and in from sugar cane, sugar beets, sorghum. Sugar is a sweet carbohydrate. I t differs its sweet Sugar taste. is obtained and sugar maple. into circulation, I t forms countries. Sugar part fruits and milk. Sugar ranks high as an energy-giving so it produces of rations of the food. in a very It passes quickly time. this and other short of energy the soldiers is a great preservative, hence its use in preserving Eaten at proper article not be eaten to excess nor before meals. should is eaten at a time it is likely to ferment candy is a useful times, in the stomach. food. of It If too much sugar for candy use an agate or an iron pan, as it I n cooking is less Butter Have liable pans ready to burn than in tin. for candy before some cold water it is cooked. in which Water should be changed for each test. vVhen the candy is poured into the pan, do not over it, nor allow any of the scrapings to fall saucepan . Scraping poured or stirring the candy while cooling, into the pan will cause it to become Acid substances, like vinegar or cream of the candy while cool~ing will prevent it graining. to test the candy. scrape the into it . it has been added to after sugary. tartar, Chocolate Fud~e. 2 c. sugar. 2 sq. of Baker's chocolate. I scant c. milk. 0 t. vanilla. chocolate, milk 1 tb. butter. and in cold water. butter tried together Remove and the sugar begins into well-buttered to harden mold when until it from around slightly Cook sugar, a soft ball when forms fire, beat until creamy edge Pour cool. mark of pan. into squares. 41 Ice Cream Candy. 2 c. sugar. o c. water. Boil together Pour fold towards the all cold water. cool, over serving. top. without stirring, on a well greased center. When nearly 1 tb. vinegar. 7B t. cream 0£ tartar. it will to cool. until plate harden As in edges cold pour ~ t. vanilla for in pieces Pull until white and R"lossy. Cut 2 c. granulated 51 c. corn syrup. sugar. Sea Foam. o c. water. 1 c. nut meats. 2 egg whites. Cook in cold water. have been constantly, sistency squares. and sugar, water Take syrup and from the fire, stir together broken pieces to the beaten whites. in small and add Beat turn into a buttered mould; until it will harden in the nut meats which stirring con- into of creamy cut gradually, until cool and Peanut Candy. remove skins 1 qt. peanuts. and finely chop Put sugar stir until into a perfectly' sugar is melted, and from the sides. Add the nut meat 2 c. sugar Shell, salt. the stove sugar a buttered pan. peanuts. ~ 1. salt. Sprinkle with on the the into to keep at once pan, place care and pour smooth taking Pinoche. 2 c. light brown sugar. 51 c. milk. 4 tb. butter. 1 c. nut meats. o t. vanilla. ingredients Remove creamy. a soft until be from fire, cool, add nut meats pans. buttered Pour into ball can first Boil formed and vanilla When cool the three in cold water. and beat cut into until squares. 42 Cocoanut Cream Candy. 1~ c. sugar. ~ c. milk. 2 t. butter. 7:J c. shredded cocoanut. ~t.vanilla. Put butter into saucepan, when melted sugar Heat is dissolved. add sugar to boiling and milk pOInt and and vanilla slightly pan, in pieces, Remove and stir until boil 12 minutes. and beat until around cool and cut may be used in place of cocoanut. edge of saucepan. into squares. creamy from fire, add cocoanut and mixture begins to sugar at once into a buttered Pour ~ c. nut meats, broken 43 PROTEINS- (Tissue Builders) Milk. Composition tein (albumen of milk-Water, and casein). mineral matter, fat, sugar, pro- How Milk Should Look. have a yellowish white color and a sweet. 1. Milk should pure taste. 2. Milk should have no sediment. 3. Milk should not 4. When look blue around the edges. from a tumbler milk should poured cling to the glass a little. Care of Milk. 1. Milk should be kept 2. Milk should be kept covered to keep dust and germs in a cool place. from falling into it. 3. Milk should not be kept near foods that have a strong odor, as it will easily absorb. 4. Milk should always be heated over hot water will not boil. as boiled milk is indigestible. so that it Rennet Custard. I t. vanilla. I tb. liquid rennet. 1 qt. milk. ~ c. sugar. Heat the milk in a double boiler until it is dissolved. Let sugar and stir until and pour it begins it with cream (or milk) is firm. into a glass dish. to thicken, and sugar. then set Sprinkle with % t. cinnamon it Stir is lukewarm. in the vanilla Add and rennet it stand in a warm room until in a cool place, and leave it until and serve or nutmeg 46 Albumenized Milk. White Place of 1 egg. e.gg and milk in a covered 1 c. milk. glass jar. blended. It may be sweetened thoroughly immediately. Shake till and flavored. they are Serve Potato Soup. (small). 3 potatoes 1 pt. milk. 1 t. chopped onion. o t. salt. % t. pepper. Boil and mash celery. % t. celery salt. 1 stalk 1 t. chopped parsley. 1 tb. flour. 2 tb. butter. cook scalded a strainer onion add and potatoes. in the double Meanwhile boiler; when in the milk mashed cook again thin, and minutes, richer eggs soup after potatoes. Rub in the double add to through all boiler. hot milk mixture. add parsley and serve. is desired taking use one quart from the fire. and this put celery to the on to Season, and flour Rub butter together, cook If too thick add hot milk. five If '11ilk and add two beaten let Mock Bisque or Cream Tomato Soup. 1 can tomatoes. 1 qt. milk. 1 t. salt. % t. pepper. 34 t. soda. 20 tb. butter. starch. 2 tb, corn till boiler. soft, Rub Stew the tomatoes in a double adding milk gether, slowly Stir Add seasoning soda prevents into slowly the and enough scalding milk strained the acid in the tomatoes. tomatoes strain the butter and add soda. and corn hot milk to make it pour Heat starch the to- easily. fifteen minutes. The at the milk. once. and cook Serve from curdling stale bread the bread Cut and cut or fry in deep fat. Croutons. inch slices. cubes. soup. in one-half into half-inch Serve with 47 Remove the crusts in a hot oven, Brown Baked Bean Soup. Cover the baked of cold quantity of teaspoon half in I>roportion one-half to each pint of liquid. beans with water, Strain. tomatoes. flour, two tablespoons salt, one-fourth Cook five minutes simmer l\Jeasure till soft. and tablespoons mustard, Add thicken butter, pepper, four teaspoon and serve hot. Salmon Soup or Puree. the very fine. Remove oil, bones Scald salmon Thicken with 2 tb. butter, with 0 t. salt and pepper. add salmon may be substituted and when for and skin 1 qt. milk with rubbed 4 tb. flour from 0 can salmon, of slice a together. Cook five minutes, remove One pound of any flake onion. Season onion. fish heated, the salmon. serve. 1 can peas. 2 t. sugar. 2 c. cold water. 2 c. milk. Pea Soup. I slice onion. 2 tb. butter. 2 tb. flour. 1 t. salt. 1h 1. pepper. peas from their twenty minutes. with and Drain simmer thicken with oniol;. with salt and pepper. may for butter remove be utilized Peas soup. liquor, Rub flour add sugar through cooked together. sieve, and and cold water, reheat and a Scald milk season as a vegetable onion and add milk to pea mixture; too old to be served Good pressed, butter and is firm, not foams when Butter. crumbly, heated. yields little water when Experiments to Illustrate Butter-Making. Put 0 pint of thick cream into a small bowl it separates until the butter egg beater Gather a Dover buttermilk. out as much of the buttermilk a stream of cold water. Work with a wooden the water, and add a little into a lump, salt. into specks and after of butter and beat it with and pressing under SpOon to remove as you can, wash the butter 48 CI-IEESE is Cheese curd the it by the use of of milk coagulating .from skim milk, milk and cream, rennet or cream. obtained by heating milk or an acid. Cheese and is made General Rules. Cheese should \\Then cheese be kept becomes covered. dry and hard tightly Soda more until ready in cheese to use. dishes which easily digested. grate and keep covered are cooked makes the casein To Grate Cheese. Select stale, in a chopping dry cheese bowl. for grating. If cheese If cheese mats sprinkle is fresh, with chop fine fine cracker crumbs Cottage Cheese. 1 qt. thick, sour milk. 2 t. butter. Cream enough H eat as moist the milk in a stew pan or double to make as desired. boiler; 1. salt. ~ cheese curd separates Squeeze from the whey, the curd in the cloth rather in a bowl and with a spoon mix it strain until Put butter, the salt sour milk shrinks cream. and to 0 c. cheese. Serve the milk through as soon as the a cloth. dry. to a smooth heaped lightly paste with up. 1 qt. Cheese Wafers, Sprinkle wafers with grated cheese mixed with of cayenne. oven until Place in a shallow pan and bake the cheese melts. a few grains in a moderate 49 Welsh Rarebit. ~ t. salt. ~ t. mustard. Few grains Toast or wafers. cayenne. I tb. butter. I 1. cornstarch. ~ c. milk. ~ lb. mild soft cheese, cut Melt in small nieces. butter. add milk until cheese slowly and cook is melted. Serve add dry ingredients, stir ten minutes. on slices until well mixed, Add of and or wafers. cheese, toast then stir Cheese Fondue. 1 c. scalded milk. 1 c. soft, 1 tb. butter. stale bread Yolks crumbs. 3 eggs, white Mix well. bread crumbs, butter, then add yolks together, Cut and fold in the whites tered and bake Serve baking-dish at once. of eggs beaten twenty minutes o t. salt. Dash of cayenne. I c. grated cheese. 3 eggs. salt, beaten until stiff. cayenne until lemon Pour and cheese colored. into a but- oven. in a moderate 2 tb. butter. 2 tb. flour. ~ t. salt. Cheese Souffle. cayenne. Few grains o c. milk. 3 eggs. c. grated cheese. flour, Remove Make white sauce of butter, and cook until melted. Cool mixture cheese yolks. stiff and dry. and bake in a moderate on top when brown instead of cheese, Pour and salt, pepper in whites and milk; add from fire and add beaten fold beaten in a pan of hot water be slightly chopped meat crumbs. Should oven twenty minutes. one cup done. May seasoned use top with cover slightly, cut into baking-dish, and set 50 Composition of eggs- White Albumen Water Mineral matter J EGGS Yolk IAlbumen Fat Mineral matter Coloring S Sulphur ~ Iron Test for Freshness of Eggs. 1. A fresh egg will sink to the bottom of a pan of water. 2. When the fresh egg will held to the light look clear. How to Preserve Eggs. for salt, a long sawdust, time etc. by packing These them, substances a preservative-Put liquid glass to nine in crocks eggs parts water. and Cover small will 1. Eggs may end down, the 2. Liquid-glass one exclude cover with and keep be kept in bran, air. as part in a cool place. How to Break an Egg. 1. Hold 2. Break egg in right near shell hand. center knife or by knocking on dull thumbs Put 3. 4. Gently break together shell apart. surface. at crack. by striking it sharply with a How to Separate an Egg. Slip the yolk from one Slip the white onto times. bowl. piece of a plate shell and drop to the other the yolk several into a If using several eggs, break each one separately in a cup. 51 Beating Eggs. beaten-When 1. Slightly 2. Well-beaten 3.-White beaten yolks-Light, dry-Mass a full spoonful and thick does not can be taken lemon-colored. slip from dish up. turned upside down. Baked Eggs. Separate of buttered yolk in centre the white toast and yolk; and in a dish beat white put the white stiff. Lay upon of white and bake until white is a golden a slice it; drop brown. Plain Omelet. 4 eggs. 4 tb. milk. Beat egg, omelet tered knife until bottom, brown. it set Fold I tb. butter. ~ t. salt. ~ t. pepper. add milk and seasonings, pan. As is of creamy in the oven and turn consistency. two or for on a hot platter. it cooks lift stir, and pour it occasionally it three minutes When into but- with a broad is firm on the it may that Soft Cooked Eggs. Place ,the eggs and let stand without in a saucepan boiling containing from 6 to 8 minutes. boiling water. Cover Hard Cooked Eggs. Place eggs and let stand in a saucepan on back of stove 45 minutes. containing boiling water. Cover Eggs may be cooked to eighteen minutes. hard in a double boiler in from fifteen Egg Toast. 4 eggs. % t. salt. Beat the mixture on both sides. dessert. 1 c. milk. 4 to 6 slices of stale bread. the egg slightly, till soft. add milk and salt. Cook on a hot greased Soak the bread griddle, browning in Serve with butter or syrup, or with sauce for a 52 Egg Vermicelll 4 slices toast. Parsley. 3 hard cooked eggs. 1 c. white sauce. Separate yolks and whites into white and stir crosswise, Rub yolks and remaining and place through Cut sauce. on a platter. over cut a strainer slices of toast, Pour surface. into points. of eggs. three slices Chop whites toast them the very fine, in halves of over sauce. Garnish with parsley Poached Eggs. Fill pan two-thirds Break 1 qt. water. boils, 'VVhen water allow eggs to remain firm and a film has skimmer formed and place on toast. full of salted water, allowing 0 tb. salt eggs slip eggs carefully in carefully. in water without into a saucer, Turn boiling to one at a time. down fire and is until white on yolk; remove with a buttered 5 eggs. ~ c. milk. Scrambled Eggs. o t. salt. ~ t. pepper. 2 tb. butter. add salt, pepper Beat eggs slightly, and milk. Heat pan, put scrape on toast in butter and when melted, pour in mixture. from bottom of pan until of creamy consistency. or hot minced ham or veal. Garnish with parsley. a frying and Stir Serve Stuffed Eggs. Cut hard-boiled eggs carefully ouion Place and mash juice, mustard back in the whites. into halves seasoning them, and melted butter lengthwise. to taste with or vinegar Remove yolks salt, pepper, to moisten. Puffy Omelet. ~ eggs. ~ t. salt. Few grains pepper. 4 tb. milk or cold water. 1 tb. butter. 1~ c. thin white sauce. 53 Separate and liquid. Beat whites until stiff and dry. sides and surface are evenly greased. heat omelet pan, put yolks from whites of eggs, beat yolks until salt, pepper and fold them into first mixture; 'lnd tip pan until spread in mixture, browned underneath. cooking. The omelet pressed fold over around they become tough upon standing. thick, add Cut in butter Pour is slightly Place pan on top grate of oven to finish is firm to the touch when IS cooked if it sides and sauce as circle. should be served as soon as cooked, by the finger. Make an incision at opposite like a half it. All omelets and cook until mixture Put on platter and pour lightly, Scalloped Egg!. 3 hard cooked eggs. 2 c. white sauce. Chop egg finely. Cover bottom of buttered cover with one-half crumbs, with meat; oven and bake until crumbs fish may be used. repeat. Cover with remaining are brown. eggs, ~ c. chopped cold meat. % c. buttered cracker crumbs. baking-dish with and sauce in Chicken, veal, ham or egg with sauce, crumbs. Place 54 COMBINATIONS OF MILK AND EGGS 2 c. scalded milk. Yolks 3 eggs. Soft Custard. YA, c. sugar. V% t. salt. Yi t. vanilla. To the slightly beaten eggs add sugar and salt, add hot milk gradually. Cook over hot water, stirring constantly, until it thickens and a coating is formed on the spoon. Remove from fire immediately, strain, chill and flavor. If the custard should curdle, set upper part of double boiler into cold water and beat until smooth with a Dover egg-beater. Tapioca Cream. Whites of 2 eggs. Yi c. sugar. % t. salt. Y* t vanilla. 4 tb. pearl tapioca or V/i tb. minute tapioca. 1 pt. milk. Yolks of 2 eggs. Soak the tapioca in hot water enough to cover, in the top of the double boiler. When the water is absorbed add the milk and cook till the tapioca is transparent and soft. Add the sugar and salt to the beaten yolks. Pour the hot milk mixture slowly on them, return to the double boiler and cook two minutes or till it thickens slightly. Remove from the fire; when cool, add the vanilla and whites beaten to a foam. Serve cold. Baked Custard. 3 tb. sugar. % t. salt. 1 pt. milk. 3 eggs. Scald the milk. Add the sugar and salt to the beaten eggs and pour the scalding milk over them. Put in a baking-dish, grate nutmeg over the top. Set the dish in a pan of hot water, and bake till a knife, when inserted, will come out clean. If baked too long the custard will saparate and be watery. When done, take out of the water and set away to cool. Serve very cold. 55 4 c. scalded milk. S eggs. Caramel Custard. o c. sugar. o t. salt. t. vanilla. I in omelet of pan, light brown stir constantly color. Put sugar to a syrup careful on account melted beaten, that milk does not bubble of high temperature in the milk, add salt and flavoring, add mixture then strain Add gradually up and go over, over heat until melted to milk, being is liable is As soon as sugar to slightly into a buttered mold. eggs gradually as of sugar. Bake as custard. ChilI and serve with caramel sauce. S6 MEAT Definition-nleat is the flesh of animals used as food. Kinds of Meat. ox or cow. of a six or eight-weeks'-old calf. is the meat of the steer, is the meat Deef Veal :i'dutton is the meat of Lamb Pork Poultry Game pigeons, is the meat of is the meat of chicken, the wild fowl includes is etc. the sheep. lambs. the pig or hog. duck, geese, and wild animals, turkey, etc. as venison, quail, Hew to Judge Good Meat. Beef: Good beef red in color bright he firm and of a yellowish crumble easily. should and well firm, of be coated with color. The suet fine grained fat. The should texture, fat should be dry and Good mutton should the fat hard, white be fine grained and flaky. and The out- or Lamb: :Mutton of a bright side skin should pink color; come off easily. Veal: fat. \Vhen which was Pork: and white Good veal should flesh lacks too young color for Good pork should fat. Never use pork food. have have pinkish colored it has been taken flesh and white from a creature a bright has that pinkish any dark colored spots flesh on it. Care of Meat. :Meat should J\I.eat should AIeat should in a cool place. be kept be cleaned with a damp cloth. be removed from the paper as soon as it comes from the market. 57 cook meat We 1. To draw out 2. To keep in the juices for the three juices reasons: as in soups, as in broiling, broths roasting, and beef boiling tea. and frying. 3. To the juices, keep as in part in stewing of juices the and braising. and to draw out part of Cuts of Beef. shank ribs 1. Neck 2. Chuck 3. Ribs 4. Shoulder 5. Fore 6. Brisket 7. Cross S. Plate 9. Navel 10. Loin 11. Flank 12. Rump 13. Round and stews. roasting, pot broiling. boiling. boiling. roast or inferior stewing. steak. Soups Braising, Roasting, Stewing, Soups. Corning, Pot Corning, Corning, Roasting, Stewing, Roasting, Braising, beef Stewing, Soups. Soups. in a small boiling. boiling. broiling. braising. stewing, broiling, juice. soups. 14. Second 15. Hind 16. Tail cut of round shank. Stewing-Cooking boiling point, for a long time. quantity pot roast. roasting, beef tea, of water, below the Beef or Mutton Stew. 2 to 3 lbs. beef or mutton. o c. carrots o c. turnips 1 t. salt. in cubes). in cubes). (cut (cut o small onion, cut 4 c. potatoes, cut 2 tb. flour. 4 c. water or enough in slices. in cubes. to cover. ~ t. pepper. vVipe the meat the meat of Melt the pepper. rest part of Roll and onion and meat. and cut into the cold water in flour the meat in a frying to the into one and one-half and bring slightly pan stew with fat Add and inch pieces; to boiling seasoned brown with the put point. salt sliceel turnips. carrots and 58 three hours two or for about Cook for potatoes the gravy with flour mixed platter five minutes and surround with dumplings. at simmering point. before adding to stew. in cold water. Pour Parboil and Thicken on a large Lamb Stew. or till cold mutton and add to it 2 tb. stir thickens. Cut butter water, Now add 1 pt. mutton, fifteen minutes pepper. hot. Add 1 tb. currant till or it lamb into inch pieces. flour. Add gradually 1 1. Worcestershire it over boiling water Brown 2 tb. 1 c. stock or sauce. for Season with salt and serve very Add and stand thoroughly heated. jelly and when melted, Broiling. and put meat on. Hold close to the coals, over the fire. Def.-Cooking 1. Broiling directly over Coal Fire.-Have meat with a wet cloth and remove broiler ten seconds imprison a hot platter per. Garnish with parsley and lemon slices. then cook more and spread with butter, for one minute the juices; in order a clear, superfluous fat. Grease turning red fire. Wipe off a every to sear both sides, and thus slowly till done. Put on season with salt and pep- 2. Broiling Under Gas Flame.-Have prepare meat and place in greased pan. slowly, by turning Sear one side of the meat and then the other. Season and serve. down gas. broiling double broiler oven very hot, or on rack in Cook more Time Table for Broiling. Steak, 1 -inch thick Steak, 1~-inch th ick 5 to 8 minutes 7 to 12 minutes To Broil Steak. Wipe meat and trim off Rub the broiler with a little of the fat, place the meat upon it and cook over hot then occasionally until well cooked on both sides. the first minute, ten seconds superfluous turning every fire, fat. for 3. Pan Broiling-Have in pan. and put slowly until done. cooks out of the meat and use for brown gravy. Scar both Season frying pan hissing hot. Prepare meat then allow to cook more and serve. Drain off the fat as it sides, 59 Pan Broiled Chops. Heat a frying-pan into frying-pan very hot. Wipe the and sear both sides. Cook from six to eight minutes. Put cooking. Sauteing-Cooking in a small amount of fat. chops, Turn remove often fat. during Breaded Chops. 6 or 8 chops. 1 egg. Dry bread or cracker 2 tb. cold water. 2 tb. fat. crumbs. Wipe slightly crumbs fully. and sprinkle with salt chops and add cold water. Dip chops again. about Saute twenty-five minutes, and pepper. in crumbs, Beat egg in egg and care- turning Hamburg Steak. 1 lb. round steak. 1 tb. onion juice or grated onion. 1 egg. 10 t salt. Dash of pepper. Chop steak very fine and mix thoroughly with the other the egg may be used or not, during cooking. With hands or knife and spoon wet gredients; together cold water, edges of the same thickness one side and then the other Serve with tomato sauce. shape the mixture in- it helps hold the meat in flat cakes, having the Broil or saute first fat salt pork. of into small, as the center. in hot drippings Roasting-Meats said to be roasted. cooked in an oven, though really baked, are Time for Roasting-Ten or The smaller hotter the oven should be. the roast, the shorter twelve minutes to the pound. the time per pound and the Roast Beef. surface may be quickly seared and the juices Wipe meat, place on a rack in a dripping pan. Dredge meat Place in a hot impris- lessen the heat, to which a little trimmings of fat and pan with flour, put salt and pepper oven that oned. When the flour and baste with fat hot water has been added. in pan. Baste the meat about every ten minutes. in the pan is browned, in the bottom of the pan, is lean, put If meat in pan. 60 Veal or Beef Loaf. raw beef, mutton of fine with ~ lb. of Mix with fat pounds chopped and 54 t. pepper. crumbs, Two gether t. salt bread Onion may be used for in oven for about two beaten eggs seasoning. one hour, basting and milk Shape often. or veal or salt pork. 1 c. cracker kinds two to- Season with 2 crumbs or dry enough to moisten. into a loaf and bake Boiling-Cooking in boiling water. Boiled Mutton. The leg and the meat with portion the boiling water. until drawn tender. butter of shoulder a damp fat. Boil Put five minutes. are cloth. into the usually the pieces Remove kettle pink barely heat cooked. Garnish with parsley. and Reduce half salt when Season with or mint sauce. and boiled. Wipe skin a cover with and simmer Serve with USES OF LEFT OVER MEATS. on Toast. fine. Minced Meat Put and let rubbed stock, flour or 1 tb. and ~ t. minced onion. Chop cooked meat ~ c. cold water tb. butter and and pepper with parsley. simmer. 1 c. meat it together. Serve in a pan with Thicken with ~ Season with salt Garnish on toast. Cottage Pie. Chop cold meat fine. To season Put potatoes. stock, savory. mashed in the dish in which highly with into salt a baking-dish Bake and twenty minutes it was baked. every and cupful pepper add ~ and % t. c. gravy cover with or until brown. a crust or summer of Serve Casserole of Rice and Meat. 1 c. rice. 2 c. cold mutton, used, 1 t. proves ~ t. salt. 54 t. pepper. chopped meat; veal or chicken lemon juice if is im- the flavor. Few grains cayenne. Y.4 1 t. chopped onion or few drops t. celery salt. juice. ~ c. cracker or bread crumbs. 1 egg. Little hot water or stock. 61 tender. Cook rice until Chop meat very fine, add seasoning, slightly, add enough water or stock the crumbs Line the mould about one inch thick to moisten with rice, the meat with rice. If the mould has no cover, use a greased paper and steam forty- five minutes. sauce. Garnish with parsley. and egg beaten the mixture. fill Serve with tomato in with the meat and cover Hash, Mix equal quantities of chopped cooked meat or mashed onion or drippings potatoes. if desired. and a scant Season For each pint and chopped highly with salt of hash or on bottom on the bottom; fold Garnish with parsley. cup of water spread adding boiled potatoes, and pepper, allow 1 tb. butter stock; and let cook unstirred like an omelet. put into frying-pan and add hash, until well browned Serve on a hot platter. Creamed Beef. Cook y.; over Pour little cold water. cold water in 1 tb. hot butter lb. dried it 1 pt. milk.. Thicken with 2 tb. beef it curls till flour, wet Serve on toast. If beef is very salt, a few minutes, and drain before cooking. up. in a soak in 62 FISH The animal Fish should food next be eaten in importance fresh and in season. to that of meat is fish. Classification of Fish. 1. Those with scales (salt and fresh water). 1. White-fleshed Examples-Whitefish, 2. Red-fleshed amples-Salmon, II. Those with Examples-Oysters, fish have cod, perch, their fish have herring, shells lake (salt clams, and fresh water). shrimps. their oil pickerel, oil trout, throughout etc. secreted in the sunfish, haddock, the body. liver. etc. Ex- III. Those with a hard covering (crustaceous). Examples-Lobsters (salt water). The flesh should should and scales How to Juage a Fresh Fish. be firm, be shiny. the eyes and gills should be bright Creamed Codfish. Pick codfish point; egg may boiling bt:aten Pour hard-boiled cold water over buttered eggs. for several fine, cover with drain and add cold water and bring to thin white sauce. be added or toast If time just serve permits, before taking on a platter from the garnished codfish may be slowly to A slightly fire. with in soaked hours. Codfish Balls. ~ lb. salt codfish. 2 hp. c. potatoes thick pieces. in inch I egg.o tb. butter. Pepper. 63 Boil and mash the potatoes. butter and eggs together Freshen and beat codfish. Mix fish, the mixture well. into shape into balls or cylinders and fry in deep fat or potatoes, Shape fiat cakes and saute. Baked Fish. and tail mayor should the eyes room for allowing fish; head removed the the cavity with dressing, slightly. if head is not and wipe Wash removed; Fill swell tie in the and place on a rack or very pork. When without garnish with the the juice cut gashes lemon shape dry, of fish is brown out, running and parsley the letter fish sheet in it crosswise in a baking-pan. insert flesh may and and the remove the and serve. not thread, may be taken the dressing skewer, and dredge with be out. to and flour If the fish is strips salt be pierced and skewers, string of Sew up the fish, using strong S. Butter Dressing for Baked Fish. 1 c. stale bread crumbs. ~ c. melted butter. Few drops onion juice. 1 tb. chopped 2 tb. chopped pickle. ~ t. salt. % 1. pepper. parsl ey. Mix crumbs tgcther all together. and add enough boiling water to bind the Boiled Fish. Tie fish in cloth, whole lemon salt the and flesh leaves until Serve with drawn to which Cook fully. in pieces. or vinegar or cut juice the bones. sauce. butter Take put have in boiling water added. care- from cloth been Salmon Loaf. 1 lb. can salmon. 1 c. fine bread crumbs. 2 eggs. ~ c. milk. 1 1. lemon juice. o 1. onion juice. 1 tho fine chopped parsley. A dash of paprika. ~ t. salt. 64 Remove skin, bones thoroughly together a buttered mould. of hot water Serve hot with about sauce. and liquid with other Cook in a steamer, one-half hour, ingredients, or from fish and pick fine. Mix into in the oven in a dish is firm. and then or until center turn the Sauce-Melt 2 tb. butter, Garnish with add 2 tb. parsley. flour, mace, liquor. and cayenne, until Cook then add 1 c. milk and the strained smooth. salt, a few grains of salmon Scalloped Salmon. 1 can salmon. 1 c. white sauce. 1 c. bread or cracker crumbs. all bones and skin and juice from the in a layer of fish, of then top with then a layer of buttered Pour fish, crumbs a layer the buttered crumbs. cover then fish; butter and the and Take out a baking-dish, seasoned white brown sauce in the put crumbs, over, oven. Oyster Soup. Pepper. 2 tb. butter. 1~ tb. flour (if are preparing set you on to scald while oysters, them into a strainer, over every Quart sure no pieces to make Strain oyster and when scum, liquor clear, ~ put c. cold water 1 c. oysters. 1 pt. milk. Salt. Put milk To prepare pour oyster fingers to the tough muscle. as it boils, has five minutes. plump cooked and the too long, remove added the Season, edges they in the been liked). the shell Take oysters. of oysters. in a bowl, and each adhere and put on the stove; to which add to milk, Cook together. until are them simmer If the oysters butter and flour rubbed add oysters, curl. Serve become tough and let at once. and indigestible. 1 pt. oysters. 1 pt. milk. Creamed Oysters. 2 tb. butter. 2 th. flour. o t. salt. 65 Pinch Make of cloves and nutmeg the sauce in the usual manner. and wash the oysters. Strain the Drain juice or celery salt if desired. in it, then drain from the juice again, and put off the oyster the and scald them in juice oysters the sauce. put in the oven; of parsley. May serve creamed oysters on squares them in a large dish, cover with buttered or serve in small dishes toast, of buttered crumbs or and brown garnished with a sprig Scalloped Oysters. 1 qt. oysters. ~ c. melted butter. 2 c. stale bread crumbs or cracker crumbs. 1 t. salt. ~ t. pepper. 5 or 6 tb. oyster liquor, or liquor and milk. oyster Mix the crumbs with the salt, pepper third of them on the bottom of a buttered half of the oysters drained and the rest of the oysters; over enough the liquid. Bake twenty to brown them. spread one- in and rinsed, another layer of crumbs, covering the top with crumbs, pour in an oven hot or thirty minutes baking-dish, and butter; put Fried Oysters. Wash and drain the oysters, and dry between seasoned with salt and pepper. crumbs, beat 2 eggs with 2 tb. of cold water until crumbed and yolks are well mixed, dip the oysters, Roll in cracker 1 pt. of oysters, whites the egg and roll again in the crumbs. fat, hot. Use a frying-basket six oysters two cloths. For the into in deep and cook only five or and serve at once. at a time. Drain on soft paper Fry one minute smoking 66 GELATINE Gelatine is a substance obtained by cooking cleaned and connective time. There are tissues three of animals kinds in boiling water of gelatine, sheet, stick bones, for a and skins long powdered. Gelatine boiling water Gelatine cooled. and softens and turns not should swells in cold water, to a jelly when chilled. be boiled it will not as General Rules. should should Jellies Jellies Acid jellies Moulds To unmould should be cooled as quickly always be strained. as possible. should not be moulded in tin. be wet with cold water jellies dip quickly before into hot water. is dissolved in harden when using. Lemon Jelly. or 2 tb. gran- c. boiling water. 20 1 c. sugar. 0 c. lemon juice. o box gelatine ulated gelatine. ~ c. cold water. Soak gelatine tine is dissolved, into a mold wet in cold water, add sugar in cold water add boiling water, and lemon and chill. juice still until gela- Turn and strain. Snow Pudding. ~ box gelatine 1 tb. granulated ~ c. cold water. or gelatine. \Vhites 1 c. boiling water. 1 c. sugar. ~ c. 3 eggs. lemon juice. Put gelatine to soak in cold water, is dissolved, aside beat with to cool; a wire then gelatine and set thick beaten shape. Mold. stiff and continue Serve add boiling water add sugar and lemon stir mixture beater until beating occasionally. frothy; until stiff add the enough cold with a boiled custard. and stir juice. vVhen egg to until Strain quite whites hold its 67 Jellied Prunes. ~ lb. prunes. 2 c. cold water-boiling o c. cold water. % box gelatine. 1 c. sugar. % c. lemon juice. of 3 eggs. water. Whites Wash prunes and soak for several hours cook in same water quarters. 1 pt. Add gelatine stir till dissolved. prunes. Stir To the prune water add enough boiling water till soft. Remove prunes, in the 2c, cold water, in to make that has been soaked in the ~ c. cold water, Add lemon juice and sugar, pour over the stone, and cut twice till stiffened. Serve with sweetened cream or boiled custard. 68 FATS AND OILS Sources of Fats and Oils. 1. Animal Kingdom. From this source we obtain the hard, found directly under II. Vegetable Kingdom. the skin of animals solid fats. They are and around the organs. From this source come the liquid fats or oils. These are ob- tained from nuts, seeds, and some fruits. Uses of Fats and Oils in the Household. I-Cooking agent. 2-Shortening. 3-Flavoring. tins. 4-Greasing 5-Soap making. I-Sauteing. 2-Frying. 71 FRYING General Rules. Frying is cooking by means of immersion in deep fat of 350 to 450 degrees, or temperature to the temperature when fat is quiet and there is a faint blue smoke. are olive oil, cottonseed frying used for Fats raised reached lard, or a mixture to be cooked in a bath of fat deep enough of several oil, cottolene, fats. crisco, beef drippings, the articles them. for Place to float Test Drop in an inch cube of bread, articles. fat when frying: cooked ready for fat is seconds All articles is taken from the fat set adding a second set. if it browns If the bread in 40 seconds browns the in 60 the fat is ready for uncooked articles. fried must be drained on brown paper. When one before it must be reheated and tested After using the fat each time strain through set aside for future use. cheese cloth and Precautions. 1. Kettle should not be more than two-thirds full as there is danger of fat cooking over when the food is added. 2 Do not put too much into fat at one time as the tempera- ture will be lowered. 3. Do not move the kettle while the fire is under 4. Lower food carefully to prevent into fat spattering. it. To Fry Out Fat. Take beef fat, beef suet, or pork fat. Remove skin and all the lean parts; side into a sauce pan and cover with cold water. uncovered When to keep the mixture all evaporated and let the steam may carry the water has nearly from burning, so that cut it Set into small pieces, the tough out- put it on the stove away any impurities. back the fat slowly fry out. the kettle set 72 the melted the bottom of it away When at set to grease baking such as doughnuts drippings, and the fat the kettle, to cool. When strain it of skin are shriveled is still and the scraps fat a cloth and through and hard it can be used foods, is called and to fry different fat the is white to make pastry beef tins, and fish balls. clarified pork The clarified fat, lard. To Clarify Fat. Melt fat, add raw potato cut in quarter-inch pieces, gradually; when fat ceases to bubble, through strain into a pan. to itself double The potato some to bottom of kettle. of collects and allow and potatoes placed any odors re- the cheesecloth, absorbs sediment, the amount stir fat vigorously, of is to be clarified, to cool. form a cake on top, which may be easily removed. aside and set add to cold fat The fat A sedi- cake, which may be on the bottom of the a knife. to heat fat are well over wire or gases, mainder When browned, strainer, and settling small boiling water, will ment will be found scraped off with Fried Potatoes. Cut potatoes them in thin lengthwise. quarters hot drain fat. When on soft paper. in the desired shape. For Saratoga slices; Soak for French them in salted cut Fried ice water them in one-half of an hour. Dry thoroughly remove brown on a towel from the fat with a skimmer Chips cut sections to three- and drop into and Sprinkle with salt. Potato Croquettes. 2 c. hot nced potatoes. 2 tb. butter. ~ t. salt. ~ t. pepper. Mix ingredients Fry in fine bread on paper. roll crumbs. Drain Roll one rounding to form a smooth of hand, mixture during flatten is rolled frying. t. celery salt. y.4 Few drops onion juice. Yolk 1 egg. 1 t. finely chopped parsley. and beat thoroughly. egg, golden in beaten fat until crumbs, deep in order or cracker given, in smoking hot The most tb. of the mixture, ball. common way to shape lightly, in palms ends, at out very Then thus long roll on a board, giving croquettes are a cylindrical liable still using Shape, then in brown. croquettes: of hands palm If to break shape. 73 Fried Fish. Clean and wash the fish, wipe serving. Roll each piece for seasoned with salt and pepper, 1 tb. water, five minutes. with parsley and lemon. and again Drain in crumbs. and bone in sifted bread it. Cut or cracker then in egg slightly in deep fat Fry into pieces crumbs, beaten with from two to on soft paper. Serve very hot, garnished Fried Oysters. Wash and drain and yolks Roll in cracker 1 pt. of oysters, whites the egg and roll again fat, Use six oysters at a time. smoking hot. dry and oysters, seasoned the crumbs beat 2 eggs with 2 tb. of cold water are well mixed, dip the oysters, between and with salt two pepper. crumbed in the crumbs. a frying Drain basket on soft paper Fry one minute only and cook and serve until cloths. For the into in deep five or at once. 1 c. sugar. 2~ t. butter. 3 eggs. 1 c. milk. Doughnuts. 4 t. baking powder. % t. cinnamon. % t. grated 1~ t. salt. nutmeg. Flour to roll. rest of Cream the butter add remainder and the light, milk enough to one-fourth inch thickness. fry in deep fat. Doughnuts fat, brown side; avoid on one side, turning more to handle. Turn then and add one-half of sugar the sugar. and add to the first mixture. the dry ingredients onto a floured board, alternately Shape with a doughnut should be turned come quickly to brown Beat until egg until Add stiff pat, and roll out and to the top of on the other cutter than once. Apple Fritters. 1% c. flour. % c. milk. Mix and sift dry ingredients. 2 medium sized SOur apples. in milk Stir eggs well beaten. Mix well. Pare. then across in small pieces. in hot Sprinkle with ~ c. powdered by spoonfuls Drop 2 t. baking powder, ~ t. salt. 1 egg. slowly, then add into eighths, core, cut apples into the batter. on light brown paper. Stir well fat. Drain sugar. 74 PASTRY General Rules. 1. Pastry, and flaky, as it if it is to be served digestible. is more 2. All of should flour the materials must be used. at all, should be light, tender, be as cold as possible. Pastry of 3. The two: Butter is not crumble. 4. The desired. butter, alone so tender. Equal fat following fats may be used alone or in combinations butterine, gives lard, a very good Lard alone cottoline, color is so soft beef drippings. and flavor, that it makes but pastry the crust parts should of lard and butter make not be the best fine if a flaky cut very crust. crust is as possible. be mixed with a knife and not touched is to be made of plate. crust, from the be then fillecL In this case the crust keep its it should so that it may a fork all over with 5. Use 6. The dough with the hands. as little water should 7. When a shell baked on the outside must shape. be pricked S. To line a plate with pastry. is one-eighth board until it round the plate. as possible. Fit is smoothly of it. No greasing and roll floured as nearly than to stretch If 9. the pastry roll of an inch thick, keeping it until on a slightly is one inch larger not on the plate, being careful it it tin is required. two crusts cold water, the upper crust with the pie and press fold press well than larger under the lower the steam which crust together. the plate are the edge the crust used, moisten of the upper lower then fill and place over together with the back of a fork, or the edges lower under the and also be one inch The upper to allow for it to allow edges crust shrinkage should and also folding of the should be made in it crust crust. forms Incisions to escape. is to be used, crust than the plate the and should crust lower be folded should to under 10. If no upper be one inch larger form a rim. 11. The oven dark brown for pastry in five minutes. should turn a piece of white paper 75 10 c. flour. o t. salt. Paste for Pies. Y.3 c. lard or equal parts of lard and butter. Cold water. Mix salt and flour. stiff dough with water. Chop in shortening. Moisten to a very Apple Pie. nutmeg. 4 or 5 sour apples. Y.3 c. sugar. % t. grated % t. salt. Line eighths, lemon butter. utes juice but pie plate with and juice Put be soaked should paste. Pare, evenly with plate cover and rind and sprinkle on an upper oven. crust. If apples over Bake in a moderate and rind may be omitted. Evaporated over night. lemon juice. 1 t. butter. 1 t. 2 tb. water. Few gratings core and rind. apples sugar, lemon cut them. Mix apples. forty into salt, Dot over with to forty-five min- lemon apples may be used flavored, are well 10 c. stewed and sifted pumpkin. 1 c. scalded !llilk. Pumpkin Pie. , 0 c. sugar. " , ~ t. salt. I X t. cinnamon.' 1 egg .. : 3 ' -r .., Beat egg slightly, then mix ingredients in the order Line ture. a pie plate with pastry, Bake until mixture put on a rim, and pour is firm and pastry well browned. given. in the mix- Lemon Pie. Rind of 1 lemon. 2 tb. butter. % c. powdered 4 eggs. sugar. of eggs until slowly. to yolks, add butter light. Mix sugar Cook 20 minutes, and lemon and flour stirring and cook until together; frequently; Cool mixture thoroughly, and a short time to fill a baked crust. Cover with a meringue egg before and 1 c. flour. 2 c. sugar. 2 c. boiling water. 4 tb. Beat yolks lemon juice. add boiling water add mixture thickens. serving bake until Meringue use it light brown. requires a cooler oven. 76 • SALADS three good qualities. A salad has and attractive. and fruits tables which they be utilized contain. in a most Salads are made fish, meat, fn,its, It is healthful so valuable It palatable of cooked and nuts • I t is healthful, of the fresh the mineral matter because for economical, green vege- and water may is economical because "left-overs" and attractive manner. and raw vegetables, combined with a salad cheese, eggs, dressing. Rules for Salad f4aking. 1. Have 2. Wash ingredient~ thoroughly very cold and use fresh, one leaf at a time crisp vegetables. and dry by pressing between dry, clean cloth. using. before 3. Mix just 4. Use a fork to mix salad ingredients. 5. Combine and appearance. ingredients that will produce an agreeable flavor 6. Always serve of the meal. a salad that will harmonize with the other . Courses 7. l\f cat, fish, potatoes, etc., which should and drained be marinated before serving. or mixed with will a French absorb dressing, dressing chilled S. A meat, dressing should or naise served a vegetable 9. Do not any length a great deal of nourishment fish, or egg salad served with a cooked or mayon- contains and when be one of Serve fruit leave of time, of salad with a hearty meal. a metal fork as a poisonous ingredients compound may be formed. the meal. in salad spoon foods chief the or French Dressing. ~ t. salt. !4 t. pepper. 2 tb. vinegar 6 tb. oil. or lemon juice. 77 Add seasoning time. When slightly salad. into a bottle or fruit dients quickly to acid and add slowly to oil, beating and cloudy in appearance, thickened If a large quantity is to be prepared, put all jar, cork tightly and shake hard until are well blended. the emulsion will be formed. The colder the material, all the dress ingredients ingre- the more Boiled Salad Dressing. Beat the yolks of 4 eggs or 2 whole over and cook till butter, them 4 tb. boiling vinegar. thick and smooth, constantly. and when cool, season and thin with cream. beating Set eggs very light. Pour the bowl over hot water Add 4 tb. Seasoning for Salad Dressings. 3 t. salt. 1 t. mustard. 7:J t. cayenne. Mix, and use of this to season salad dressings. o t. salt. 1 t. mustard. 10 tb. sugar. Few grains of Cream Salad Dressing. o tb. flour. Yolks of 2 eggs. 10 tb. melted butter. ~ c. milk or cream. cayenne. 34 c. vinegar. Mix dry ingredients. Add yolks of eggs, ter and milk. then add vinegar Cook over boiling water slowly, stirring constantly. until mixture slightly beaten, but- thickens, Strain and cool. Egg Salad. Cut hard cooked eggs in halves, put on lettuce of salad dressing on top. Garnish with leaves, with a or parsley spoonful watercress. Cab bage Salad. Select a round, firm cabbage. fine, add salad dressing very and garnish with shredded parsley. 1 1. sugar may be put Hollow out Slice to cabbage cabbage, hard cooked eggs, beets or to moisten. the inside. Return in the dressing for cabbage. 78 Potato Salad. Cut cold boiled potatoes in cubes, sprinkle lightly with in cubes. salt. cut Add :Moisten with salad leaves, in a or put If liked, 2 tb. minced dressing, bowl add one-half the amount of celery, onion Mix lightly to every pt. of potatoes. put on lettuce and and garnish with celery leaves. Russian Salad. 1 c. cold cooked carrots. 1 c. cold cooked potatoes. Arrange vegetables in a mold French dressing. 1 c. cold cooked peas. 1 c. cold cooked string beans. and serve with cooked a or Chicken or Veal Salad. Cut cold boiled chicken add one and one-half or veal cups in one-half celery cut inch dice. small in To two pieces. on a salad dish and cover with a cream salad dressing. cups Mound o lb. grapes, 2 oranges, cubed cubed. Fruit Salad. 3 bananas, 4 slices of pineapple, cubed. cubed. 12 walnuts. Salad dressing 1r ix with whipped to moisten. cream or fruit salad dressing. 79 SANDWICHES Sandwiches are best when prepared but in con- for the lunch or picnic basket they may be fectioners' possible, then kept wrapped surround with a dry cloth or covered with a large earthen bowl. for sandwiches. large in a damp cloth wrung for salads hold good at all they may be kept wrapped companies as dryas or oiled paper. just before serving, times For of bread 24 hours old may be used. Sometimes Rules Any variety two varieties are combined in the same sandwich. Let the bread, freed from crust, be cut into slices one-eighth inch thick. Cream butter Avoid spreading to insure either slices of meat When its spreading smoothly the butter are used, or let the filling over them be cut as and evenly. the edges. as thin wafers and use more than one in each sandwich. Cold meats may be minced fine and a little salad dressing with them. used Salted meats flavor. and fish give sandwiches a very pronounced Acids an improvement in form of lemon juice, and all to these chopped fish sandwich mixtures. pickles or capers are Sweet sand wiches are served with cocoa or tea. Head or ~fiugers, yellow or white, may be used as a foundation jams and marmalades are the usual if made fillings. small. Sandwiches are daintier lady these; for Egg Sandwiches. Chop hard cooked eggs moisten with salad dressing. of buttered bread. fine, season with salt and pepper Spread mixture between and thin slices Lettuce Sandwiches. Trim thin slices of bread into shape, between ing, and put pieces of lettuce sandwich in oiled paper if for picnics or traveling. spread with salad dress- the slices. Wrap each 80 Chop cold boiled add % t. mustard, or salad dressing. Ham Sandwiches. ham fine. a speck Spread To each half c. of chopped ham and moisten with cream bread. thin slices of buttered of paprika, between Sauted Cheese Sandwiches. Mix grated cheese with of buttered slices with 1 tb. milk. dressing salad Dip in white and spread of egg slightly brown. a delicate Cook in hot fat until bread. between beaten Brown Bread Sandwiches. bread baking sandwiches. Brown one-pound other seasoned with lish walnut meats to be used for boxes. between powder Put sandwiches Spread is best steamed and cut bread layers finely chopped salt, or grated cheese mixed with chopped in as for peanuts Eng- seasoned with salt. Nut and Cheese Sandwiches. Mix equal parts of grated season with meats; sandwiches. then cheese and salt and chopped English walnut cayenne. as other Prepare Directions for Pac1dng Lunch Boxes. Cut pieces \Vrap glass. napkins each sandwich, Fasten on top. of cardboard, egg, having etc., a fork and spoon a partition for each in oiled paper. to the cover of the box. Carry article. salad in Place 81 FLOUR MIXTURES Flour~ rye, corn, is made by milling Flour wheat, important in almost sui ted for bread making. Wheat as it grows of different rice and barley. Of these wheat the grains cereals, as is the most every climate and is the best is called the "King of Cereals." Wheat Flour. The grain of wheat consists of three parts: 1. Germ-from 2. Kernel-center which the young plant grows. of the grain, composed largely of starch and gluten. 3. Brancoat-composed largely of woody fibre and mineral matter. There 1. Winter This is divided into five distinct are two kinds of wheat which yield different endures flour: cold and is soft and starchy; yields a fine flour called in the autumn; or "soft"-Sown layers. dampness of winter; "pastry flour," used for cakes and pies. 2. Spring or "hard"-Sown in the sunny weather; stance for Bread is made from this wheat. necessary in the spring; comes up quickly is hard and contains gluten, a protein sub- dough. the production of a light elastic Classification of Wheat Flour. 1. Plain White Flour-Germ and bran coats discarded in milling. a. Bread Flour. b. Pastry Flour. 2. Graham Flour-Coarse being used. 3. Whole Wheat carded. and dark in color, the whole grain Flour-Germ and outside bran coat dis- 82 Corn. With the exception of wheat, corn is grown more in the United grain and more fat other starch, easily and should be bought States. than any other in small quantities. It contains cereal. a great It, therefore, than any deal of spoils to thicken. A flour mixture must contain: 1. Flour 2. Liquid to moisten. 3. Leaven to lighten. 4. It may contain things other Salt. food value. to improve flavor and increase A leaven is a harmless gas used in flour mixtures them light, porous, more digestible That which produces the gas and better to taste. is calIed the leavening to make agent. Classification of Leavens. I. Natural. 1. Air-introduced into the mixtures. (a) By beating the mixture. (b) By sifting (c) By folding in beaten egg whites. dry ingredients. 2. Steam-introduced (a) By moisture into mixture. and heat. II. Artificial. 1. Carbon dioxide-introduced into mixture. (a) By any acid and soda. (b) By baking powder (c) By yeast. and moisture. Experiments. (carbon 1. Soda + SOur milk =gas 2. Soda + vinegar = gas. 3. Soda + lemon juice = gas. 4. Soda + molasses = gas. 5. Soda + cream of tartar =gas. 6. Baking powder + moisture = gas. dioxide). Cream of tartar is an acid substance made from crystals posited on the sides and bottom of casks containing de- grape wine. 83 Recipe for Baking Powder. 2 parts 1 part cream of tartar. soda. o part cornstarch. the soda; add cornstarch add cream of and sift five or six times. Keep in tin or glass cans tightly and sift five times; Sift tartar covered. Classes of Baking Powders. 1. Mineral Acid or Alum Powders-made from a kind of clay 2. Bone Acid or Phosphate Powders-Acid manufactured mixed with oil. from bones. 3. Cream of Tartar Cream of tartar powders. Powders-Acid from grapes. powders are the strongest, purest and best Classes of Flour Mixtures. I. Batters. A batter is a mixture which can be beaten. (a) Pour batter-equal (b) Drop batter-twice parts of flour and liquid. as much flour as liquid. II. Doughs. A dough is a mixture stiff enough to handle on a board. (a) Soft dough-three (b) Stiff dough-three flour as liquid. times as much flour as liquid. and one-half or more times as much of acids and alkalies to be used in flour mixtures: III. Sponge. A batter to which yeast is added. Proportions 2 t. baking powder 1 t. soda to 1 pt. 1 t. soda to 1 c. molasses o t. soda to 1 c. molasses for each cup flour. thick sour milk. for batters. for stiff doughs. ~ t. baking powder may be deducted first one. for eve.ry egg after the Oven Tests. 1. Very hot oven. A piece of white unglazed on which the baking is to be done, on the grate brown in one and one-half minutes. paper turns placed a light 2. Hot oven. 3. Moderate 4. Cool oven. Paper oven. Paper turns Paper turns light brown in two minutes. turns light brown in 4 minutes. light brown in 3 minutes. 84 BAITERS Pop Overs. I c. milk. I egg. I c. flour. ~ t. salt. Sift paste, Dover greased over. the salt with the flour; then add the rest of milk and beaten egg beater, gem pans add milk slowly to form a smooth egg. Beat well with in hot and well popped from three thirty minutes to five minutes. till brown Cook One-Egg Muffins. 2 c. flour. 4 level ~ t. salt. t. baking powder. 2 tb. sugar. I c. milk. 2 tb. melted butter. I egg. Mix melted minutes. sift and butter. dry Bake ingredients. in hot Add milk, beaten greased gem pans egg and twenty-five Graham Muffins. flour. I c. graham flour. I c. white ~ c. sugar. 4 t. baking powder. Mix and and melted beaten, pans graham flour. twenty-five sift dry ingredients; butter. minutes. Bake Rye ~ t. salt. Ie. milk. I egg. 2 tb. melted butter. add milk gradually, in hot oven in greased substituted flour may be egg well gem for I c. flour. I c. com meal ~ t. salt. 4 t. baking powder. Corn Meal Muffins. ~ c. sugar. I egg. 1 e. milk, scant. 1 tb. melted butter. 2 tb. boiling water. 87 Pour boiling water dry ingredients add to dry ingredients. greased gem pans on corn meal to scald it. Mix and sift and add to corn meal. Add milk to beaten eggs, and beat well. Bake in hot Add butter twenty minutes to half an hour. Serve hot. Sweet Milk Griddle Cakes. 3 c. flour. 10 tb. baking powder. 1 t. salt. 2 tb. melted ~ c. sugar. 2 c. milk. 1 egg. butter. Mix and sift dry ingredients; slowly onto first mixture. spoonfuls on a hot, greased bles, and cooked on edges, griddle cakes maple syrup. beat Beat well and add butter. griddle. When puffed, turn and cook the other egg, add milk, and pour by full of bub- Turn side. and Serve with butter Drop just once while cooking. Bread Griddle Cakes. butter. the crumbs 1 pt. stale (not dried) bread crumbs, the crumbs Pour hot milk over o 1. salt, 2 t. baking powder are soft. Add 2 eggs beaten 1 pt. scalded milk, 2 tb. and soak till and butter 1 c. flour, and cold milk to thin if necessary. griddle. separately, Bake slowly on a hot greased Waffles. 1 pt. flour. 10 t. baking powder. o t. salt. 2 eggs. 10 2 tb. butter, melted. c. milk. Mix in order given, adding beaten yolks with milk, and fold in the beaten whites last. Serve with then the butter butter, and syrup. Whole rule makes 4 large waffles. Boiled Dumplings . ... ~ 4 t. baking powder. 1 scant c. milk. 2 c. flour. o t. salt. Sift dry ingredients, a soft dough. stir Drop quickly .f in the milk gradually, with a knife, into the Cover ten minutes without by the spoonful and boil just letting them rest on the meat and potatoes. to make boiling stew, closely to keep in the steam, lifting the cover. Serve at once. 88 Hot Water Gingerbread. I 1 c. molasses. ~ c. boiling water. 2~ c. flour. 1 t. soda. 10 t. ginger. ~ t. salt. shortening. 4 tb. melted Mix water and molasses. then Pour utes add liquid into a buttered, in a moderate oven. gradually, Mix and sift ingredients, all dry and beat vigorously. shallow tin pan and bake twenty-five min- add shortening, Cinnamon Cakes. 1 c. molasses. 1 c. sugar. 1 c. shortening. 1 c. hot water. Mix in the order given. Let come to a boil. Cool and add 2 t. 2 t. soda, 1 egg, 5 c. flour. Drop in gem pans. Cook cinnamon, in a slow oven from fifteen to twenty minutes. 89 CAKES Cakes are divided into two classes: 1. Butter or Pound Cakes—made with butter. 2. Sponge Cakes—made without butter. Good cake depends upon the following things: 1. Best ingredi 2. Accurate measurements. 3. Careful combining of ingredients. 4. Correct oven temperature. 'ts. Directions for Mixing Butter Cakes. 1. Prepare pan and light the oven. 2. Make all measurements before beginning to combine. 3. Measure all dry first, ingredients should be sifted before measuring. then liquids. Flour 4. Cream the butter until almost liquid. Butter should never be melted, but the bowl may be slightly warmed before begin(cid:173) ning to cream. 5. Add the sugar a little at a time and cream thoroughly. 6. Mix and sift all other dry ingredients. 7. Separate eggs and add beaten yolks to butter and sugar. 8. Add sifted dry ingredients and milk alternately to the first mixture, beginning with the dry :ngredients. 9. Add flavoring and beat thoroughly. 10. Fold in the beaten whites. 11. Bake thirty or forty minutes in a moderate oven. Note. If bread flour is used in place of pastry flour, take 2 tb. less for each cup. Directions for Mixing Sponge Cake. 1. Flour and sugar should each be sifted three times. 2. Beat yolks of eggs until very light and lemon colored. 3. Add sugar gradually and beat ten minutes. 90 and salt. in beaten whites. Fold Sift 4. Add flavoring 5. 6. A sponge and tough. 7. Bake in flour and fold but do not stir. addition cake beaten after the of flour will be stiff in an ungreased pan in a slow oven for nearly an hour. S. pan. Invert in cups and allow to cool before removing from the Methods of Preparing Pan:" 1. Grease 2. Line bottom of pan with paper thoroughly pan and sprinkle lightly with flour. and grease paper and sides of pan. Use melt ture If an unsalted and allow salt to stick the mixture cloth on a damp Time for baking lows: to the pan. for fat to settle. greasing Salt pans. If butter in a fat will cause is used, the mix- in removing sticks and allow to steam for a few minutes. into quarters be divided from the should cake pan, place as fol- pan quarter, mixture should quarter, continue begin to rise. begin and to brown. First Second Third Fourth Test The . light quarter, continue finish quarter, for oven: oven for butter brown cake in five minutes. rising browning. baking and shrink from pan. should turn a piece of white paper The oven for sponge cake should turn a piece of white paper light yellow in five minutes. BUTTER CAKES. One Egg Cake. % c. butter. 1 c. sugar. 1 egg, beaten separately. Follow general directions 2 c. flour. 4 1. baking powder. 1 1. vanilla. 1 c. milk. for mixing butter cakes. 91 Spice Cake. 1~ c. flour. 1 t. vanilla. ~ t. cloves. 1 t. cinnamon. 1 c. raisins. ~ t. salt. cakes. ~ c. butter. 1 c. sugar. ~ c. sour milk. ~ t. soda. 1 tb. molasses. 2 eggs, beaten separately. Follow directions sprinkled eggs. for mixing butter lightly with flour and added just before Raisins should be of the whites SPONGE CAKES. Sponge Cake. 5 eggs. 1 c. fine granulated ~ t. salt. Follow directions sugar. Grated rind and juice of ~ lemon. 1 c. pastry flour. for mixing sponge cakes. Smaller Sponge Cake. 78 t. salt. 0 c. sugar. ~ c. flour. as the above cake . in same manner 3 eggs. Juice and grated rind of Y3 lemon. together Put ... ", -r l' I ., .~ ,., FROSTINGS Chocolate Frosting. 2 squares 1 t. butter. chocolate. Melt chocolate and Cool Flavor with add sugar vanilla. 3 th. hot water. Confectioners' sugar. % t. vanilla. over boiling water, to make of right consistency add butter and hot water. to spread. White Mountain Cream. 1 c. sugar. % c. boiling water. 1 t. vanilla or ~ tb. lemon juice. Vlhite of one egg. Put solved. until syrup stantly, spread. sugar Heat and water gradually in saucepan to boiling and stir until sugar point and boil without syrup will gradually thread when on beaten white dropped from tip of spoon. of egg, beatiftg mixture consistency right of until is dis~ stirring Pour con- to and continue Add flavoring. beating 93 DOUGHS Baking Powder Biscuits. 0 t. salt. 1 tb. butter. 1 tb. Chop 2 c. flour. 4 t. baking powder. ~ c. milk. Mix and sift dry ingredients. add milk gradually on a floured place in rounds, Toss to form a soft board, on a floured roll each other, and bake Cut touch lard. in shortening with two dough, mixing with thick- biscuits fifteen to ~ inch so that hot oven lightly pan in a very knives; a knife. ness. do not minutes. Handle 2 c. flour. o t. salt. the dough as little as possible. Strawberry Shortcake. 4 t. baking powder. 7:3 c. butter. ~ c. milk. Mix and sift dry ingredients. Roll on a board in milk. stir in half, minutes. top, tween smoothing it over 2 shallow buttered save out Pick over, clean berries, rest slightly. Sweeten with crush layers and on top. very little Chop in butter with two knives, or else divide mixture twelve for be- ones berries some whole pans. Bake sugar. Put Fruit Rolls or Pin Wheel Biscuit. Make 1 p1. Baking Powder brush with melted thick, Biscuit butter dough. or water. Y.1 c. stoned raisins, finely chopped, Roll one-fourth Sprinkle 2 tb. chopped in ~-inch Cut Currants may with citron, slices. sub- be t. cinamon. Roll fifteen minutes like a jelly in a quick cake. oven. for raisins and citron. inch sugar, 7:3 Bake stituted 2 c. flour. 4 1. baking powder. Stea 1ed Dumplings. ~ t. salt. 3 t. butter. c. milk. ~ 94 Mix and sift dry ingredients. Chop using pat biscuit over the knife for mixing. lightly to one-half cutter. a kettle Put of boiling water inch a knife, a onto in butter with Turn in thickness. steamer, steam together apt If too close cooking in a buttered and are and twelve minutes without wiII dumplings uncovering. require longer board gradually, and a small place add milk floured Shape with cover for in steamer, to be heavy. closely, I / U4- <.1 lYl-WA..O ~ c. butter. A I c. sugar. J 2 eggs. .3 1 tb. milk. Cream the butter. the sifted Roll ten minutes. the dough Imperial Cookies. J c. Bour. :L 3 1. baking powder., 0 t. lemon extract. 0 t. grated nutmeg. Add the sugar, milk and beaten • d., ft' 1 I ' - "1",/1' /Z-~ - ~ -." ...... dry ingredients. Dip cutter in flour and flour lightly and cut. Bake till light brown, egg. Add the pan. about Y.J c. butter. ~ c. sugar. I egg. 2 tb. milk. 1~ c. flour. 2 t. baking powder. Cream butter, Hennits. 7:J c. raisins, stoned and cut in small pieces. ~ t. cinnamon. 7:J 7:J 7:J gradually, t. cloves. t. mace. t. nutmeg. add add sugar egg and milk and mix thoroughly. powder teaspoon erate and spices on greased and pan about oven. Mix and sift combine with first mixture. one inch apart. raisins, well beaten flour, baking by Bake in a mod- Drop 1 egg. % c. sugar. % tb. melted butter. light, Beat egg until ingredients. ing sheet a caseknife until Drop mixture inch apart. one first dipped delicately browned. Oatmeal Cookies. 1 c. rolled oats. 7:J 1. silIt. ~ 1. vanilla. add sugar gradually by teaspoonfuls Spread into and stir on well-greased in remaining bak- shape with oven a circular in cold water. Bake in a moderate 95 Peanut Cookies. 2 tu. butter. ~ c. sugar. 1 t. baking powder. ~ t. salt. 1 egg, well beaten. ~ c. flour. ~ tb. milk. ~ c. chopped peanuts. juice. o t. lemon Cream butter, add sugar gradually and sift dry ingredients, nuts sheet Bake and lemon one inch apart 12 to 15 minutes juice. and place one-half in slow oven. add to first mixture. Drop from tip of spoon and egg well beaten. Add milk, on unbuttered }'Iix pea- peanut on top of each. 96 "BreaJ ;$ the Staff of Life. hut Bread and Butt., ;$ a .Gold-heaJed Cane. ,. for gluten. flour Test Use Spring Wheat Bread dough flour. is lightened BREAD by yeast. Yeast. plant which grows Conditions by budding. temperature-from food-gluten, 750 to SOD F or some nitrogenous proper growth Yeast is a microscopic conditions are: 1. Proper 2. Proper 3. Moisture. Bread dough very rapidly necessary under for its food, and sugar. is changes the the best sugar soil for growing into the gas The to escape, times gas being lighter than puffs up the elastic, The size. the original the carbon the dough, yeast dioxide, rises, glutinous mass alcohol escapes plant. and and in to two in the of yeast are used for bread-making: The yeast alcohol. its effort or three oven. kinds Three 1. Dry. 2. Liquid. 3.Compressed. A good color. cultivated compressed yeast it will have cake no dark is known spots. If fresh, in a mixture of potatoes, sugar, water by its light Liquid yeast and hops. even is Kneading. vVe knead bread the first time to develop the gluten the dough should when elastic, be continued pressed with the finger. and to thoroughly mix the the dough wiII spring until and make It ingredients. back into place 97 We knead bread the second time to break up the bubbles of gas which have formed during the rising, which, if left in, would make large holes in the bread. This kneading shouJ'* be continued until the bread stops squeaking. Bread Is Baked: 1. To kill the yeast plants. 2. To drive off the alcohol. 3. To burst the starch cells. 4. To improve color and flavor. Helpful Hints About Bread-Making. 1. To keep the dough from cooling, mix and knead it quickly. In cold weather, warm the flour, the mixing bowl and the board. the dough will require. When the dough can be lifted in a mass on the spoon, it is ready to knead. 2. The longer the batter is beaten, the less kneading 3. By using not less than one yeast-cake to one pint of liquid the following advantages are gained: (a) The bread can be made and baked within five hours. (b) It may be more easily kept clean and free from kitchen odors than if it stood longer. (c) It has not 4. Make small time to sour. loaves to the bread's being baked through; in large loaves the heat may fail to penetrate to the center and some yeast may remain alive. insure 5. The baking of bread should be divided into three equal periods. First period—bread should rise and become slightly brown. Second period—bread should not rise more, but continue to brown. Third period—bread should be a golden brown and should shrink from the pan. The oven shoud be hot for the first period, but heat should gradually decrease during the remainder of the baking. 6. When baked, remove loaves from pans and set on edge in such a way that the air may circulate freely around all parts. When cold put in a clean, sweet bread-box, without any wrap(cid:173) ping, as a cloth may give it a musty flavor. n 1 pt. -rllilk. t r 1 pt. boiling water. 2 tb. sugar. 2 tb. Put salt, shortening lard or butter. the sugar, them the boiling water. When enough a dough. and board without the and do not to make twenty minutes, flour. a hard top to prevent flour knead let draughts any the size; lightly night over to work out Knead over and board the of grease closely tiIl summer. or into loaves size and bake the loaf emits should it doubles Rolls 3 t. salt. 1 cake yeast. Dissolve in 1 c. lukewarm water. Flour and milk in a bowl to make soft dough. lukewarm, Turn or until Put crust on a weIl it will work a greased into from forming. it. strike of cold air in winter, about and pour add the yeast floured clear bowl, Cover rise in Shape in and Let 4 hours of gas. the bubbles rise in the pan until double Milk and Water . 7' • ,.,L u Bread . Let loaves to sixty minutes, rolls. forty or a hollow sound when tapped double rise in the pan until till a rich brown, on the bottom. in size, and bake in a hot oven twenty minutes. Parker House Rolls. Scald When Add flour till Bake 1 pt. milk. Add 2 tb. butter, cake lukewarm, add 0 yeast a soft dough. to make it doubles in size, shape into rolls. in a quick oven 20 minutes. Knead sugar 2 tb. dissolved and 1 t. salt. in 0 c. water. rise rise 1 to 10 hours. Brush with milk or butter. 20 minutes. Let Let Graham Bread. scalded. 1 pt. milk, Y.} c. molasses. 1 t. salt. Add molasses dissolved a little it doubles yeast formed rise till ing-pans, moderate This stituting to milk. salt and in 0 c. water. softer than in size. rise ~ hour for white Stir down. and for white be used flour bake bread. for for vVheat let oven than recipe may Entire vVhen lukewarm, 0 cake yeast. 2 c. white flour. 3 to 30 c. sifted graham flour. add the is Let bak- in a more Beat well. into greased longer bread. Pour a little till a dough flour Add more \\Thole Wheat the graham flour. Bread by sub- 99 German Coffee Bread. 1 c. scalded milk. 7:J c. butter or butter and 1 egg. 7:J yeast cake dissolved lukewarm water. stoned ~ c. raisins, in % c. and cut in pieces. sugar and butter, egg well yeast, over night, dripping-pan. salt to beaten, in morning and egg and add one- is partly melted Cover stiff until batter. lukewarm, cover and let Add add rise before inch thick in buttered Just following mixture: melt and 1 t. cinnamon; when baking brush with beaten 3 tb. mutter, sugar lard. % c. sugar. ~ t. salt. Flour to make stand raisins; let and milk; flour spread one-half let again. cover with the third add 3 tb. c. sugar rise flour. Baked Brown Bread. tb. butter, melted. c. New Orleans molasses, dark. ~ t. salt. 3 c. sour milk. 2 t. soda. Sifted Mix in order graham flour given, after crust the Butter to make bake taking a very soft dough. in a slow oven forty-five minutes. bread from the oven. Boston Brown Bread. corn meal. milk or water. 2 c. sour milk or 1~ c. sweet 1 c. rye meal. 1 c. granulated 1 c. graham flour. 2 t. soda. Mix and sift dry 1 t. salt. ~ c. molasses. add molasses ingredients, Pour should full. into well buttered molds be buttered. Baking powder fill Never cans or and milk. and steam 3~ hours. the mold more than lard pails may be used Beat The two- for well. cover thirds molds. 100 DESSERTS Corn Starch Mould. 1 qt. mIlk, scalded. yS c. corn starch. ~ c. sugar. ~ t. salt. yS c. cold milk or water. 1 t. vanilla. then pour Mix with corn starch, this and stir, cool hot milk; the moulds, which have with a boiled custard. sugar and salt, in a fine stream, thick until been chilled in double in water; add cold milk or water into stirring into serve constantly, Pour and boiler. turn out Variations. (1) Chocolate.-Use melt over hot water original mixture. quantity. two squares and add 2 t. sugar, smooth, until Cook Baker's bitter hot milk chocolate, from to the milk a little then add (2) With Strawberries a strainer, until it seems sweeten about or Raspbcrries.-Rub to taste, right color, and add to the to be added when the berries corn starch corn surround through mixture starch with is almost fruit, fresh done. Mould and serve with in individual moulds, cream and sugar. Little Chocolate Puddings. cups custard Place squares) Eight crumbs. oz. (or until dissolved, pour gradually and pour into crumbs, until puffed up in the dividual this custard dishes. place cups in a double chocolate remove over 3 beaten filled about boiler, grated, from fire and allow to partly add a few drops crumbs, eggs, the bread fine, full with soft heated ~ I pt. milk, when bread add 2 stir and yS c. sugar mixed; cool, then of vanilla lightly. and bake onto in- hot water, Turn stir custard in a pan containing over center, about Serve with vanilla 20 minutes. sauce. 102 Dutch Apple Cake. 2 c. flour. % t. ~alt. 3 1. baking powder. 2 sour 4 tb. butter. 1 egg.... 1 c. milk (scant) apples. J'J-W ~ ~, ~ .• Mix dry ingredients, rub in the butter. Spread on shallow pans. egg. lay them in parallel lightly. in a hot oven 20 to 30 minutes. Sprinkle rows top with 2 tb. sugar Pare on top of dough, and cut apples Add milk and beaten in eighths, them in Bake pressing and ~ t. cinnamon. Serve with lemon sauce. Cottage Puddini. 1 egg. ~ c. sugar. 3 tb. melted butter. 1 c. milk. ~ t. salt. 3 1. baking powder. 2;4 c. flour. egg, Bake add sugar, melted sifted in shallow pan about 25 or 30 minutes. butter, milk, dry ingre- Sene hot Beat dients. with sauce. Apple Snow. % c. powdered 0 c. jelly. sugar. 4 sour apples. 3 whites of eggs. Pare, quarter through rub gradually snow. Pile with boi:_d ligh tly on glass custard. and strainer. to sweetened core the apples. Beat whites apples, and continue of Steam until until eggs soft, stiff, to beat until dish. Garnish with jelly. and add like Serve Bread Pudding. 2 eggs. 0 t. salt. 1 1. vanilla % t. spice. or 1 qt. scalded milk. % c. sugar. Z c. stale bread crumbs. X c. melted butter. Add bread crumbs butter beaten, pudding salt, dish in a slow oven. to milk; and \vhen cool add sugar, hour bake one flavoring; Serve with Vanilla eggs slightly in buttered Sauce. 103 ~ c. rice. ~ c. sugar. Rice Pudding. ~ c. raisins, ~ t. salt. 1 qt. milk. if liked. into a pudding Wash first, rice, mix ingredients, occasionally. stirring at in a slow oven, or until milk is absorbed. from three Serve pour Bake dish. to four hot or cold. Cover hours Prune Whip. ~ lb. prunes. \Vhites Pick over and wash prunes, of 5 eggs. Cook in the rub prunes stiffly stones, egg whites same water cover. through move Have beaten when cold, and the lemon juice. ding dish. surrounded Bake 20 minutes by a cold boiled ~ c. sugar. ~ tb. lemon juice. soak over night in a saucepan a strainer and Pile add prune mixture lightly in a slow oven. custard. Serve soft. in cold water until to Re- and cook 5 minutes. slowly pud- in a bowl in a buttered 2~ c. flour. 1 t. soda. ~ t. salt. ~ t. cinnamon. ~ t. nutmeg. Sift and soda salt, in the water in cups spice with and molasses. 1 hour. Serve hot with sauce. or Beat 3 hours flour. Suet Pudding. c. molasses. c. chopped suet. c. raisins or currants of each. c. water or milk. the suet, Steam in a buttered flour; add If water be used, add ~ or half raisins. mold c. more 1 egg. ~ c. butter. ~ c. molasses. o c. milk. Graham Pudding. ~ t. soda. 1 t. salt. 1 c. raisins, pieces. l~ c. graham flour. seeded and cut in Melt butter, dry ingredients, 2~ hours or add molasses raisins. Turn in cups 1 hour. and milk, beaten into a buttered mold the Serve with sauce. egg, sifted and steam 104 To Prepare Raisins. Pour boiling water for a few minutes. over Drain, in them and alIow them to remain knife and quarters, cut open with pointed in halves, cut it remove or chopped. stones. They may be left whole, To Clean Currants. Look over carefully with thoroughly pan of cold water Roll in a towel and remove put rinse, currants flour, and changing and dry in a moderately all substances. foreign in a colander, until place it warm place. water Rub in a is clear. Remove prevent always outside it sticking be prepared sufficiently to should Suet To Prepare Suet. skin, cut together, in a cool place. in small pieces, very chop and flour fine. IDS FREEZING General Rules. Pound ice I I. I. Use rock salt. fine. IV. Fit can into socket III. Scald can, in pail. V. Fill dasher and cover. the space between can and pail with alternate layers of ice and it salt, using three measures of the come a little above the height of liquid in can. V I. T u rn then crank slowly and steadily until the cream is rather stiff, more quickly. V I I. Remove the dasher, scrape cream from the sides of the can and pack it down level, put a cork in the hole in the cover, draw off the water, repack with ice and salt, cover with an old blanket or piece of carpet and let stand at least one hour before using. ice, then one of salt, letting Lemon Milk Sherbet 1 qt. milk, 1 c. sugar, grated rind of 2 lemons; half freeze; then the beaten whites of 2 e g g s; the juice of 2 lemons and add vanilla may also be added; finish freezing. Lemon Ice. 4 c. water, 2 c. sugar, 54 c- lemon juice. Make a syrup by boiling water and sugar twenty minutes; add lemon juice; cool, strain and freeze. Strawberry Ice. 4 c. water. I1/* c. sugar. Make a syrup as for lemon ice, cool, add strawberries, mashed juice; 1 tb. lemon juice. 2 c. strawberry juice. through double cheese cloth, and lemon and squeezed strain and freeze. 1 qt. thin cream. Ice Cream. yA c. sugar. t. vanilla. \x/i Scald Vi the cream, add sugar and flavoring, when cool, add remaining cream and freeze. 106 INV AUD COOKERY food for an invalid, the following points should and serving for invalids and all utensils of should food is of special be perfectly importance cooked, at- used should be scrupulously In preparing be observed: The preparation Food served in illness. tractively clean. Food should be suited In a severe and should hunger or be served to furnish illness of food to be given. sary to take nourishing tervals. without plete The rest. following foods In short food for a day or more spells powers just of the patient, to satisfy enough to the digestive in small quantities, needed the doctor In long and protracted prescribes strength. food in small quantities of illness the kind and amount is neces- in- to go so as to give the system com- illness at is sometimes it frequent best it invalids: milk, eggs jellies, gruels, well-cooked grapes fruits, and other are easily (raw or slightly cereals, frozen desserts. digested cooked). raw oysters, and beef are given tea, gelatinous juice of oranges, to Serving Food. Use the daintiest dishes on a tray and, if possible, in the house. a fresh flower. Serve everything in small quantities, Place a clean napkin as it is more tempting to a delicate appetite. Try to surprise this way induce the patients them to take nourishment. food hot and cold food cold. Serve hot Remove never stand the tray soon in a sick room. as by some unexpected food and in as food is eaten, as food should Toast. Cut stale in a toaster dry it out bread till dry, in the oven and then brown in }~-inch then hold it nearer slices. it. gently ~love till a golden brown. over a fire Or, 107 Water Toast. Have a shallow pan with of dry toast very serve slice and each butter, 1 pt. boiling water quickly hot. in the water, and ~ then t. salt. spread Dip w\th Cream Or Milk Toast. 1 c. milk, scalded. ~ t. salt. Make a white the slices of toast 1 tb. butter. ~ tb. flour. ingredients, of above sauce and over the whole. pour this Serve very hot. between Egg Nog. Beat the yolk of one egg, add 1 tb. sugar foamy till Add ~ c. milk. sprinkle Beat the top with the white grated nutmeg. and beat and stir till creamy. it in lightly, Cracker Gruel. 4 tb. powdered o 1. salt. crackers. Mix the salt with cracker, add for a few minutes, strain and add more salt if needed. 1 c. boiling water. 1 c. milk. to the milk and water, cook Oatmeal Gruel. 0 t. salt. Milk. o c. coarse oatmeal. 3 c. boiling water. Add oatmeal in a double and cream, boiler. reheat and serve. and salt to boiling water and cook Force through a strainer, three hours dilute with milk Flaxseed Lemonade. Lemon juice. Sugar. 1 tb. whole flaxseed. 1 pt. boiling water. Pick hours, and sugar over keeping to taste. and wash flaxseed, just below the boiling the add water point. and Strain, two . cook add lemon 108 Lemon Cream. Juice and grated lemon. rind of 0 add sugar and when well mixed of hot water stir and slowly add the beaten whites like Remove cream. then thick the lemon. till the and stir from fire, 2 eggs. 2 tb. sugar. Beat the yolks, in bowl begins in a pan to thicken, till very or into a glass dish. Place mixture two minutes pour Rennet Custard. 1 1. vanilla. 1 tb. liquid rennet. 1 qt. milk. 7.4 c. sugar. Heat the milk in a double boiler until and stir until sugar and pour it begins it with cream (or milk) into a glass to thicken, is firm. Sprinkle with it is dissolved. Let it then set dish. and sugar. it stand 7B t. cinnamon in a coolplace, Stir in the vanilla it is lukewarm. Add and rennet in a ,,--arm room until and leave it until and serve or nutmeg The f61l0willg recipes for invalid cookery may be found boiled custard, custard, milk, prune whip, cooked eggs, cocoa, tapioca lemon jelly, baked else- cream, snow potatoes, where cream soups, pudding, sherbets in the book: baked albuminizcd snow, apple and ice cream. soft 109 ) TABLE SERVICE On the proper and refinement and perfection for most perfect poor order, No matter what arrangement the family table of in the preparation service much of the comfort, No amount the in the depend. of food will and and yet the style service the greatest of dining freedom, living may be-and cheerfulness of lavishness compensate room. should this The exist. applies as well as the most to the simplest be a care to make should always to the eye. Well-laundered properly manner, attractive. or a small than are in place on the humblest washed are the strongest A few flowers plant fern will adorn thing factors loosely and wiped any other that or or one table and that households-there elaborate and the table table ware linen, is arranged in making arranged, a table a bunch and brighten pleasing food that has been in an orderly and ferns, a table more elegant of can be used. the most Such sumptuous decorations tables. Directions for Laying the Table. 1. See that is fresh and summer. the dining sweet, warm in winter room is in perfect and order, that the as possible cool air in 2. COYer the table with a silence cloth of flannel. dle fold upward, Over this spread dividing a spotless the table tablecloth exactly in half. felt evenly, or Canton the mid- silver one inch in from edge of table, plate knife the plate with sharp between at right knife of fork. and allowing width edge of blade left, with at right. tines turned up. in order in which it from the plate. is to be used, the article tip of knife and bread and butter plate at Place 3. largest of 4. turned towards Place Place Place Place 5. 6. 7. plate. fork at spoons silver farthest at used first being 8. tip of 9. 10. tween tumbler Place fork. Place Place the places napkin, pepper straight and salt near two people. for and square, at corners fork. left of or one of each be- 110 11. Place carving knife the tablespoons beside 12. Place the coffee pot, saucers in a semicircle 13. Arrange the chairs out only a little while at right the dishes sugar and fork at to be served. basin, in front of hostess. so far away that are being the family cream pitcher, cups and they need be puiled seated. left of host and General Directions for Serving. 1. Everything 2. Fill water 3. Cups, plates, should glasses and be ready and cut dishes before the meal is announced. the bread for hot food the last should thing. be warm. Dishes for cold foods should be cold. from the table by host and hostess 4. side is served by waitress. host Food table 5. The 6. The hostess 7. Dishes are held serves napkin, or placed on a tray serves meat, fish, and game. in the palm of tea, coffee, chocolate, salad, left hand covered with a doily .. the or from desert. on folded 8. Pass everything to the left if the guest the dish firmly and low, and near is to take enough a por- that it easy reach. that do not admit all dishes plates, of choice place from the ri\7l-tt, v"it:. taking dishes senmg f:-:.n the right of then \.de exception first and tion, holding may be within 9. Things 10. Remove bread the and butter individual 11. Before dishes. serving dessert remove all dishes not necessary for next course, and brush crumbs from cloth. 12. Serve of hostess, 13. Keep Never at table. the glass hostess then glasses those first at filled. the base. and host left. last, serving those at right To fill glasses do not fill glasses more than three-fourths remove from full. Handle 14. Remove everything relating to one course before serv- ing another. 15. then 16. I n removing the plates If there a course and knives is no waitress, the the plates and prepares take large dishes or platters first, and forks. one of the family the next for table quietly course. removes 111 .......... Common Rules of Table Conduct. Personal Sit erect, with feet on the floor and elbows and cleanliness. neatness away from the 1. 2. table. tip. the move In filling the spoon, whether it away 10. Do not 11. Spoons 12. Handle 13. Toothpicks, from you. tip soup plate should a drinking like for not be left all other glass near last drop. the in cups when the base. articles, toilet in private. not being used. should be used and quietly. slowly 3. Eat 4. Do not play with 5. Talk only about 6. Do not criticise 7. Wipe 8. Spoons should lips frequently cheerful the food. Use a fork for salads, 9. Drink quietly vegetables from the the utensils on the and pleasant table. things. during the meal. be used only for liquid or semi-liquid foods. and dessert when possible. side of the eating spoon, or never serving with from it, 112 CUT OUT ~D SAVE-THE' COurQN C .'1' 1 ll"N ~~aUF .0 R thi COO recIpes on s ~e. IN THE CENTER OF THIS PAGI G KIN o IRE Foulds' Macaroni, Empty tbe contents of a ten-cent Spa~hetti, 'to De ICluowea ill package of Curly-Q IElbow I Macaroni. Curly- Q (Elbow) Spaghetti into three quarts of rapidly or Egg Noodles to which has been added one boning water (Some also add a little tablespoonful of salt. pepper I Boil 12 to 15 minutes taste. stirring occasionally with a ferk to prevent 6tickiag, and rinse thoroughly with hot water. Never to cook in cold or merely warm water. Always rapidly. Never be ',allow it to stop boiliag. to add lDore ,water. have it boiling. If necessary in colander sure water is boiling to suit drain start then tat or 1 pUlt can or-tomato . With Tomato SOUD. 2tabiespooofulS • slices baeol1 soup Boil 2 cups grated cheese' Few iraiRs cayenlle . 1 teaspoonful salt drain a Spaghetti as directed above or Spaghetti before Just heat. of Foulds. or Curly- Q iElbow) Add tomato and season- servlr1& add and bacon, chopped in small pieces. and Macaroni, Macaroni. soup to Macaroni ings and cheese lOc packa~e With Chicken . Bak£~. . ~ cups grated ,,,ith Che~5C eheese (American) 11 teaspoonful ~ teaspoonful t cup milk salt pepper of Boil and arain a 10c package Foulds' Macaroni, Spaghetti or Curly-Q ~' b,Jloo:> 2qU:> J , Jl:>012 n9Jbid:> "ib ni tu:> 2qul ~ 1uOft qU::l i" to "822'u\nooIl2",J ~ 1,qq9Q 2nJ£la we':{ I lllim qUl :>01 & nUlb bOB 110& 9~.,l:)sq '2bluo':{ 10 iJI,rf3BQ2 .,nou)sM -:>aM Iwfld,al <;>,'(hu::> lno18 b")911b e:S >'0 l''{S' a 'uq .,vod. i1f,rf~QqG 18 inO"L6:>BM ~i>fad oJni b'2~1::1 '"''(81 8 bhs n,dJ ,d2lb ;n~"::lub lo Ji,nu 219'i8' 918m9JIA ~aT b~u lis 2i bool -:u~M~d hlu",..l 1.t1{r.l .il1,d~sq~ 10 InOllil 19VO ':>lJ8e' lUG'l III tulsd bna n,vo 08 10} .291u"il\1 9:>us2 quo .1uoft blo~ ,:I:>OJ2 bS1a,tf o1ni lUOq .1IJim Jnia.iam'l baa liJau .o~ baa GOc.a,a bbA ot 'orl ai b9)lh 1Ilim ~ .~a.,lbid) . ,1&«'«1 115511 b,qqelf:> b"nim ,ooioo I 1182 21uUtGeqa891 ~ .n.a~'(~ 2ni811 ""',':{ E»I~IIJJI~ ~ elortW allfT j e&"l':f'uo "I am,et ot Dnlb'oo~a eldameabeR I ", ta to omit noitQmebe, ,erftien ;nelt.,oq,oo onlb.,t t.Jotte 01 golat.::> muime,q .ooitqmeb pi "oquo~ eirtT .ttiw II oninl.tdo betqeoo •• ,nonsq '8mUa"O~ "d '(Ino 8IdBme.b~, 'ebluo':f IIiw b .... etoulto,q ,ot '(n. mo,t d ton ., '0 m"t ,erUo ,1 "n. rttjw eld.eonartluuS .nem .I.del ,_noQuoo ,,,Uo .wol.d benoit IIn•• 058 I .8 f ete,t! ~na n, ......ulmcnq "lot .Id.m ....!l:n t~" .i """'It \ii", "10 .ltoh\il':-v'lil ,odotoO •• '141 •• noquoo .llIr Jthm tqeolle ,.ot. I ...... ~ !Jet Oi W vox ... '0 2qmat. . j' '0 "aM .o,re"'ra:) mulm~ oJ ,biaqs,q JiliN! bnB i!noquo::> ••• , .... "'oY weM ,,'~ nihln.,':f oa ..tqeO muim.,q ,YMAqMO::> OMIJJIM ~aJUO':f 3~T 88'~ ,0f.ffM •• led.J .8UJJl1.8qaa ! 82"rf, b5'S~ (ns:>h9mA) Usa luloooq2s,J l'QQ,q luloooq2s,J aq~ f1 1 ~I llJim qUJ 1 to :)01 .8 Oi81h bas lioS. '2bluo; '3sJl:)sq 10 i11,d~8Q2 ,iOOlB')8M <;>,~h1iJ -:>sM (wod'3) b91:>9ub 2.8 inOH ''1od,. to 19'(al a J uidw ,1,'(£1 qOJ ~Qihba bba ,'2'9rl~ 9d bluoda lIlim .2~nino2se2 a,vo ,Js1--bom c; ~>laa OS 10\ .291u4im baa 10 tal alutnOOCi29ld&1 a03.d 2~:>i12 .. 'N~,d:> b9281~ 2qU:> S 2~bsl t: o'amo' 10 oa:> 'niq 1 qU02 !>AO''{J~:> 2niSli W9; • 11s2 luloooqa8" I '0 'abluo; (wodl31 bbA 01am01 -n02892 bna bba .~:l9iq llama ~3a>l~8q <;>,'{hu::> lioS :>0.1 Jl oi.nb lU~d38q2 10 28 bna ,i0018:>sM ,ioou:>"M 10 1001fl:>sM 0' quoa a;:jni oj b9qqod:> ,oo:lsd bna sao,rl:> ~vO'd8 iH,rl3J1q2 h"::l~11b J2ut .,.,d bos Jtu'l192 '10l,d lI.s lii ~~wAIIoYS~ ot' .: n"d b~bb8 ed' Y'qm3 to Iwodl3, ,lno1B:>sM '2bluo1 ,iH~cf~sq2 (wodlS) lo 2'UUP ...' 8:lSlb!q 'n~:>-n9' B 10 2'n9'no, Q-lhuJ <)-'{hu::> ,inou,sM imtdJsq2 '(Ibiqsl ~91liJ sno 2sd 91nil a hha oa18 ,mo2) ,'128' 1iu2 0' 291urom al 0' Sl 'o9v:nq s2nil 01 h.s1l!l 2'{swlA 19V~VI bba lioS 01 lha) a d1iw '{Uaooias:l::lo 'r-tbaalo:> m msw o~dJ 1'V9VI ,1,'aw muw ,'{lbiql:i1 01 '{LUae~a 01n; 291booVl 3~3 10 d:>idw 0' 191£W :Jnlliod to lulnooq29Id£) I 19qq!J:q :,joini12 ,3!liJl:lita dJiw yld»U010IU ;:00:> '(I'19lJ1 10 bfo:> ni 2i 3niliod :nua 9d U .3Jliliod ,. wolla ,i ,vad ,1~Uaw S,Otll .:lnlliod 1,'aw qO,2 or .1,18w 'od "la2 bna 92"d:> "3,udmsd l>,tlTJ 2qu, ~ nSlh,mA Jst qUl l-' bnuoq I ll",ta 2901Jlmo' 2qU::l • bba ,naq (b9MS:» Jt!i'(d ni 1al tuq Jl"JZ t9J1udmarl tinw 1smmia o3dJ f29JlJaim a 'uoda "OOJ hna bna OOlno ,290Jam01 10} t'~CI~q .1uod 10 inOlBJ£M '2bluo':{ baa b91iod n"d 11000 bna ",JllS b&a IJli'l1.,a 511. bllA ,. ,.. ocfJ ~'''llb u b,m.tb .~ d:Hrf- nul t(a~ d11Wn02S,a 11"'3 bna inadS.ICI2 'IlMtU .'2,,,b l'3nol Cl,Jtlftlm al .suq2A 0.,,"'3 d2!nl 2,d~oud 2n~ s: 10 4!UJ 2 19t1ud qUJ }.I lIJim equ:> ~} £ lUOft 2wlnoon2e'da1 JI~ luloooq2se' N ,~uaZ lTlu:> JUlnOOQ28" lulnooqas9J ~ [ ~,r sllilqaq "bwoq hns <;>-'ihuJ lo 9~8}(:>Jlq ,slll1tfrq li12 bna bna Hoa :)01 a niSlb 'chluo; iJJ,rl~sq2 \ wodm) 10 ,1nOll:>1M ,':>UI2 ,"am oT .9vods b9':>~nib ?8 inou:>aM 1lJ::2 ,1uOft bbs ,l,uud bna 11,m ,."tf .,:>,,~ '(11U:) .19b'Roq Wnu .:>sm d1h'1 Ji 1,va bns .UM'" lUo5iq lIam2 01ro 'UJ 2u~818q2. 2u3s;uq28 1'VO luoq baa 1,Uud IiJnu qu:> ..~ DW0l8 .h9n,1I,idJ oJni ll/im bIOJ bbA 10 l,bn" 9!tirlmoJ benns:> ~niv'''2 rleib b9~ ht...,lt .2UJtn.q~. ~... IZ~u'" 1100) wo/l,Y .IMlJ 'zbluo1" ,m BOY Wi~ • T2 i'tIJ}I~AJI,:{ oa ,.TQga MUIMIDlq ,Yr1AQMO) v¥UJJJM 20JlJ01 :THr ''''0,. "zmurm.,tq ~"1'~I\O bna bnu.uorfT A' '(l'lV~ nl b"ll'1I l"qqlllW b.It' ....~1,.lnr7 lot .II1W 'laJbaq JOt to lolal ..J hn. no bu.qlZoq laM dloS In ....t> ••• bn. "lt ... .. r" .~.; .