\\| I Mt I wlll NU aap THAD ama Pe LN ban a CALLA L. KRENTEL 1913 LE Seca ae Reba: a eo re she oe as HEN es ts ee a ai Rr ge 4 ie ee oe a) oe oo a ey ‘ oe a asa ae Ute ee ata As ae ae tae 23 on eG toe oe oS Se woul: es ye oe. ie i ee oe ee ae oe DOMVSTIC SCIVNCE FOR FURAT, SCHOOLS, THESIS FOR DEGREM OF tT . eM. CALLA LL. KRG INTENT, a 1913 THES!S INTRODUCTION, The rural school should be one of the most vital factors in every rural community. Let tne days of the 'tnree R's' in the courtry school pass from our sight. In their place, or added to their 'tnree F's', let us find such subjects that will closely link the pup#1l with the :ffrirs of tne home, farm, and social life of the community. When such e curriculum is established, the child will leave the Little school house well enough informed in tne subjects of Agriculture, Domestic Science, Prevention of Diseases, Sani- tation, and Good Citizenship, to be able to aid in the direction and prrangement of affairs. When this status is reached in trie country scnool, tne teacner, pupil, parent, and farmer will be in hearty cooperation, observin,, remedying, and improving conditions in tneir district. A highly efficient teacher will be demanded; her wages will be in proportion to her training, and skill,--for where is there a prosperous rural community thet does not respond readily to tne wisnes and requests of a ;:ood tezcner? The pupil will no longer enter tne building: with a dreed in his heart, but will go zladly, knowing he is receiving something which is and will be all important to him. He will wish his school-days could last longer, ine- stead of looking forward to tne first possible chaiice of leaving. The parents will listen to tne stories of the work done at school, their interest will row, and eventually they will be drawn to tne school «s the educational center, and social center, where their children are receiving instructions that fit tnem to help their orrents, not flyin; far above tnem in ideals, so often falsely imoedded in a cnild's mind, The farmer will be Glad to know there is a material and developing aid in that building ‘at tre corners', and not @ growing spirit which says: "I'm too ;ood for the farm," He will do all in his power to aid the efforts of the teacher, end tnere will be no better champion in the community. I firmly believe these conditions will be realized in every rurnl district. DOMESTIC SCIFNCE FOR RURAL SCHOCLS, It is my purpose to plan a course of study for Domestic Science in the rural schools; to present the study of the elerrents of food and cookery in such a way that the ~ethods may be applied in the rurcl lLome., The study of materials and tneir cost, which will tend to lessen the hijsh cost of living, will be pursued. Simple standards whereby the best foods in coprect propor- tions may be prepared for different members of the family, in their different occupations, will be taken up. This subject may be directed in the school room, applied at home by the pupil, results end camples brought to school, and discussion follow, or, tne classes may be taught in tne buildings once in two or three weeks if the building will sccormodate necessary equipment. Tnese lessons could be demonstrations, tne first few given by the teacher, then the remaining lessons by groups of two or more girls, Equipment, As I have already intimated, be glven by the teacner, the recipes and in full, end the dishes prepared at home, and bringing samples (if convenient) at a stated tire. exhibit could be held, follow. In this manner the parent would and sustain the efforts of tne punil «nd If equipment is available, but a kitcnen, I should sugsest partitioning ‘ew notes could Girections dictated reporting results, An and general criticisms and discussion observe tne results teacner. no special room for off one part of the hall, or corner of tne room, if it is lurve, with a wainscote ing six or seven feet hign, ond installin; this equipment:- wood or 1 stove ( casoline ( or ( oil l1 cupboard for dishes and supplies. 1 tableeepreferatly a kitchen cabinet, wzivine room for pro- visions, etc, 1. salt shaker 2 205 1 pepper shaker 205 6 steel knives .50 6 steel forks 250 2 paring knives .20 1 spatula, 7 inch <3 1 wooden sppon, 20 inch me) 6 tin tablespoons 625 6 tin teaspoons 25 1 Dover egs-beater ~ LO l wire beater 04 1 cup and saucer ~12 2 white bowls ~ 30 l custard cup ~10 1 sauce pan, 1 pint, granite, eani cover, 215 1 double boiler, 8% qt., vuranite 245 l vegetable pan, granite 215 1 frying pan, s:.-l1l ~05 1 sauce pan, granite 225 1 strainer, wire ~O5 l cake pan, 5 inch diarzreter .03 -4- pie pen, 6 inch diameter asvestos mat tin plate disnpan, alternating witn rinsing pan vegetable bmushn, alternating witn scrubbing brushn mixin board | less measuring cup tin measurin.s cup brend tin, Russia iron biscuit cutter soep dish rolling pin wire potato masner 6-quart granite kettles ice-cream freezer, leial. glass lemon squeezer roasting pan, Russia iron collander bread-knife can opener corkscrew muffin tin Sink strainer elly glasses for spices teakettle funnel teapot, 1 quart coffepot, quart steamer bP pp PHY EE a YE YEE 03 205 0 aL ~50 05 50 10 05 20 05 05 10 05 70 1.25 ,05 1.00 215 25 10 10 10 10 .90 08 40 70 ~35 Articles for Settin,; Table and Serving. Silence cloth Dining table and chairs, oak tablecloth, linen dozen napkins tray cloth doz cups ani saucers, tea, dozen dinner plates dozen soup plates dozen tea plates bread plate covered vegetable cishes, medium platter, medium dozen sauce dishes, medium cream pitcher, medium Suzar bowl, medium fruit dish, slass salt shakers pepper shakers dozen teaspoons, silver plated, dozen dessert spoons, silver plated dozen knives, silver plated dozen forks, silver plated dozen tumblers ana poherhk BA RR bet Bp Ratna HH -5@ 1.25 25. 00 1.50 2.50 50 50 1.25 1.C0 1,00 235 1.50 75 70 £25 50 25 10 10 1.50 1.50 1.50 1.50 .75 mne cnuoice of a stove mey .e Lert wits tre te cer, or mey depe.d cn tne Llocelity. A corl stove, in wnicn coal andi wood may be burned, is nest. The neot is stendy, and such a Stove is sefe, The gusolinse stove is rapid, but it isa consbant source cf worry when tne stove is iot in use. It is not well to store eitner #easoline or kerorvene, so I would not recommend eitner. Tne otner articles are very necessary, The disnes oud silver for servin,; can ve brousnt in when serving lessoius ere cundacted, if tuis is re,;arded as needless expenditure, Tne dinins tuble end cheirs are needless; corson kitcnen taole, or extension table and chairs could ne used. If tne Board cannot supply ll tne eculprent, I would sucsest tnat entertninvents, baked soods sales, and socials he given to defray any expense. The residents of tne cormunity would rendily respond, I mm sure, Supplies, 1 lv. coffee lb. tea los. granulated sugar. los, brown sugar 5 los. flour sack salt lb. pepper c paprika lo. ground cloves lo. ground cinnamon lb. ground allspice lo. ground nutineg lb. whole cloves lb. bay leaves lb, mustard lb. ginger lb. can Royal Baking Powder % 1b. package baking soda Ivory soap sapolio Laundry or kitchen soap. ee mM Pon nn'- robs pap I would advise purchasing perishable supplies in quantities sufficient for one lesson only. INousekeepers' Duties. Deily Work,- 1. Dusting, Dust table, sideboard, cn-irs, window sills, etc, 2. Care of Sink. Vaten strniners siring lesson. Scrub draining boerd and wesn sink at close of lessons, Once a week scour faucets, 3. Care of Tea-kettle. Wash inside and outside once a eorunraw week. See that it is filled witn boiling water durin.; lessons. 4, Cure of Garoage Can. Wash witn soda water. Weekly Work,- 5. Care of Sidevoord, Wash, arrange and place clean paper in drawers if necessary. 6, Care of Refrigerator. Wash witn soda water, rinse and dry carefully inside of refrigerator. Place shelves in sun Yor -n hour if possible, Wash pan underneath refrigerator. Clean drain pipe witn wire. 7. Care of Winter Kefrigerator, Wash snelves end utecsil Oo. Care of Range, Polish iron or apply kerosene. Polis: nickel with whiting. 9. Care of Cupboard, VWasn, arrange and place pveper on shelves if necessary. FOODS IN THE BODY Elements : " . : MINERAL (iN TTPROTEIO Cansenyond ALGUMINAD A WATE FooD FAT MATTER R | Wark |Heat |Heak Stimulant | Vy SSUe : ‘Wssue USE BuiLDERIHE aT »Work Wovk issue Builder Builder 7 ' e StarehIMEats|Fat Meat Ue qeta bles S ||MEAT G Ul S EGG@S|Suqar|faas NuTsS ,Meats ‘food ke ME AT:- Lavqt % Ama YNWanual}| tr Ton ‘V Manual Oa wmounts Rom pa re 4 g Labor give with lLakor ALL alt A yrbo— | Q saqge- [anes *. “ Diets | Diets 9S Light | 14 re Le kor Laber aN a x MeaTi-Ilk WMeats- 144 we) 1-2 Lh, I-aks | OL Le l- 2 qs. é t tA Eq qs:-4-& Eqqs-4-€ | Wea pity Ditk iewlt [Re a pily Diy rent Ready Nead ty Foods perform tnree duties in the voay,e-build up tissue, produce heat classified very simply. (Proteids Tissue lLineral Builders | matters Water Foods | Proteide Work and ( Albuminoids Heat Proe- ducers Carbohydrates (Fats -10- and work or energy. They are (Examples) Meat, eggs Vegetables and meats All food. (Examples) Meat heat and eggs Starch and sugar Meats, nuts Table of Weights and iieasures, 3 tpeaspoonfuls 16 tablespoonfuls 8 ounces 16 ounces 2 cupfuls 2 pints % to 4 lbs. us quart 8 4 pecks 2 cupfuls butter " sugar " flour 4 " confectioner's sugar -2/3 cupfuls brown sugar 7 " oatmeal ee/3 " 421/ 3 8--9 eg Nh 4 2 a 2 Qo corneal " graham flour " coffee Es Table Tsp. Tbsp. Cup. f. & . opk. . Pt. . , Qt. . Pke . ww we ee ee Bu. . « «se « eo ew ew ew Lb, -ll- equal zs23232:3 3 3 tablespoonful cupful cupful lb. pint quart quart peck bushel lb. lbo. lb. ld. lb. lb. lb. lb. lb. lb. (dry) PREP PEEP PY PEP PP eee of Abbreviations. . teaspoon . tablespoon .cup fewgrains speck Ounce pint .quart »peck busnel .pound Lesson Plan, I. Notes on food and @isnes to be prepared, Il. Recipes-- Large--sufficient for 4--6 persons. The individual recipes for cless work are obtained by dividin,, the large rules cy fcur or six. III, Directions for combining recipes, cookin, and serving the dish, IV. List of utensils used, V. Market list and cost for lesson, This should be the order of the work kept in the notebook also, -]2- Lesson I, npeverares, . ( ( ( ( Orange, ( (Fruit ( ( Lemon, etc. Hot (Coffee, Vegetable ( ( (Tea Beverages | Fruits Cold Coffee | Tea Beverages are composed of water, fruit juices, Mineral matter, extractives, witn tne addition of Sugar, or Susar and cream, or milk. They supply tne desired quantity of to tne body, with varying amounts of stirulate ing properties. Fruit bevers:es or drinks, served not or cola, ere bencficial.. Coffee, tea, 2nd cocoa ere stiumlatin.:, only food for the water tney contein., They must be made with great care, for tne poisonous properties, @affein and t:nnin, are liberate ed on prolonged boiling. The use of both rilk and susar in tea and coffee yields 2 compound tard to disest. If the fruit bever: ves «=re served not, have not, net warm. Fill glass to within one inch of top, serve on dainty plate witn cake orwafer. If cold, nave cold, vdnut not with ice in the slass., -13- General Rules. 1 qt.--4c, 16 tbsp.--lc. 3 tsp.---1l tbsp. Use 2-3 Java and 13 locna coffee. Heat the coffee before usin:s, Seald the coffee or tea pot before usin:;; also tne foffee bag. If tne coffee bag is used, it should be wasned witn cold water and dried in tne fresn air.. The bag should be renewed frequently. Use freshly voilin,: water for tea or coffee. Wesh egss before breaking. If milk is used in coffee, it should be neated. Coffee cups snould be neated, Boiled Coffee. 1 c. coarsely sround coffee 1-3 white of egg and 1 egg shell (crushed) 3 © cold water 5 ¢ boiling water Mix the coffee with ~ c. cold water, waite of ess, and shell; add voilin;; water. Foil & min.; remove to the vack cf the stove; pour out 1c of coffee ani return it to tne coffee pot. Add $ ec cole water and settle 5 rin. Black Coffee, lc. finely groind coffee 5 c. voilinyz water. Put the coffee into tne upper pirt of a filter coffee pot and pour the boilin;; water slowly threoujn it. The coffee pot rust be kept not while the coffee is bein;; made, Filtered coffee may ve mode using but 4c. coffee. -14- — — eet €2.. l tap. Ceylon or 2 tsp. Oolon:: tea 2c. boilin: water Put tne tea in the terpot «ni pour boilin.. water over it. Steep 5 min. strain and serve not or iced, Lemonade or OQrangeade., 3 lemons 3 oranges, 1 lemon le-3 c. sugar Or 1-3 c. sugar 5 c. cold water 5 c.: cold water -15- Lesson II, Cereals. Cereals are ¢srains used in tre entire kernel for rood, Table for Cooking. Grain Woter ( Rolled oats 2c. ( ( Cornneal 6c. ( Cook at least 1 hour. ( Hominy 4c, ( Catmeal 6 hrs. ( Crean of wheat 2c. ( ) Rice rapidly for 20 min 1 ec. { Rice 6c, } General Rules. Remove foreign substances from the cereal. A double boiler is the best utensil for cookin;: cereals, Fill the lower part oneetnird full of voilin., water; it must be kept rapidly boilin.: wnile tne cereal is cookin;. If more weter is needed vefore ihe cookin; is completed, voiljJing water must be used, boll tne water; add tne salt a..d tne cereal slowe- ly; place directly over tne heat and cook from 10 to 15 min., stirring to prevent burnin;;; place over the boilin;; w ter and steam until cooked, husn may be poured into a bread nan wnich has been wet with cold water. When cold, cut in 1-3 in. slices, «ip in flour ond fry in small amount of fat. -1L6- Any cold rusn may be thinned witn crear, milk or weter, ani servel as gruel, All cereal preoarations, rains or flours may be used for ,ruels; also vlain cracyrers, powdered, Gruels :rade witn meel cre rade by pouriii:; tne meal into tne boilin.;: water, ‘they should be cooked Sor 3 hours over boilin,: water. When gruels are made from flour, che flour must be first mixed to a smootn, trin paste with 1-8 cc. cold water or milk, then stirred into not liquid. Tney snould be cooker at least 1 hr. If gruels are too thick, asid liquid to make them the right concistency, A double boiler must ve used ter fsruels rode with milk, Ouger, stick cinnor.ou, wnole cloves, nutmeg, raisins 4 leron rind, fruit juice or meat extracts may be used to Tlsvor oruels, Cereals, Rolled Onts or Wheat. 3 cc. voilin.;: water 1 tsp. salt. loc. menl,. FOil 10 vin., stirring consta.tly, :-.nid cook over boiling water rt leest 14 hrs. longer; a better fl-evor is aeveloped by longer cooking. 2 Cornmeal “usn, 4c. voilin: weter, 1 tsp. anlt. Loc. comuenl. Boil 10 rin, stirrin; constantly, an 3 "rs, or longer over Soilin:; we-ter. o1l1TJVea Cornmenl liusn for Frying. loc. corn meal 1 tsp. salt 1 pt. collin, water 1 tosp. flour 1c. cold water Pix tie dry ingredie.ts; edd tie coli weter. Stir this mixture »rnaduelly into tne voilin. water. Cook 10 minutes, stirrin,; constantly, Place it over boilin., water and coor severnl nours. A better flavor is developed by long cooxins. Turn into wet brend-pan, and when cool cut into 1-3 in, slices. Dip tie slices in fhour and brovn in a little hot fat. obles »-ust be drained as soon as tender, Season witn salt and pepper, o4 serve hot, with butter or SARce, 2S The color may ve kept in green vesetables, spinach, by pourin, cold water throurh them after draining, Cold vegetables -ay be used for salads. or ima, be placed in a bakinzs dish witn oneshalf tne quantity of sauce (2 a. vezetuble and 1c. sauce), covered with buttered crumbs, and orowned in hot oven, Baked Potatoes, Bake on the grate in a not oven 45 to 60 rin, Serve uncovered, Boiled Potatoes, Cook in boilins water. When tender, drain, shnexke -— gently, anidry on the back of tne stove witn the saucepan uncovered, or with a clotn folded over tne top to xbsorb the moisture, They may be put tnroumn a ricer, lashed Potatoes, Drain dry and mash 6 boiled poatoes in the saucepan in wnich they were .ooked, witn 9 wire potato masner. Peah until light and creamy, id 1-8 c. hot milk and 1 tbsp. butter; season witn 1 tsp. salt and beat again. VMasned turnins are prepared in tne same way, witnout milk, Scalloped Potatoes. 4 c. diced cooked potatoes 2c. white sauce 1c. vouttered crumbs, (See note in General Rules for Vexetabdles). Potatoes witn Cneese, 6 medium potatoes 1é c. thin white sauce ls c,. crumbs 2c. grated cheese 1 tosp. butter Cayenne, Cut boiled potatoes into dice, not too small. i:elt cheese in wnite sauce; pour mixture over potatoes. Place in a buttered baikin.; disn; cover with buttered crumbs and bake until brown, Thin White Sauce. 1 tsp. butter 2c. milk 1 tsp. salt 2 co, water 1 tosp, flour Potato Halls. Cut potatoes into balls like marbles witn a cutter, Cook slowly in boilins water 10 min. or until tender. Drain and srake carefully until dry. Your over them 1 tbsp. niclted butter for eacn cup of potatoes and roll until a]1 are butter- ed, Sprinkle witn salt, penper and minced parsley, Ducness Potatoes, 2c. hot riced potatoes Yolks of 2 eggs 2 tosp. butter 1 tsp. salt Cayenne, Mix ingredients in tne order given and bent tnorouznly. Drop from tablespoon on buttered bakin. sneet. Brown sligntly in the oven. Serve as a garnish for fish and meat, Potato Puff, 4 8. hot mashed potato 1 tsp. salt 2 tbosp. butter 4 tbsp. milk 2 €f28 + tsp. pepver. Cook,drain anidry potatoes, Add sensonins, milk and butteB, Separate esi:ss. Add well veaten yolks to mixture and beat well. Then add the whites benten stifi. Turn into a buttered disn and vake in a quick oven until brown. Sweet Potatoes (Southern Style) ebtnm, -¢ ¢c. butter Salt and pepper 2c. water 2 tosp. bugar 10 small sweet potatoes. Put butter ani sucar in flat-bottomed soucepan, When not, ndd a lseyer of sweet potatoes, cut in halves length- wise, Serson witn salt and pennper; then add tne remuinder of the potatoes. Pour on voilinz; water to h:lf cover lower layer. Cover snucepan tigntly and cook on back of range. When lower layer is browned, remove to ton, allowin.; top layer to brown; when botn layers ore done, nearly 211. the water should have evaporated, leaving small amount of sauce to pour over potatoes. This disn may be cooked in a casserole in tne oven, Stuffed Peppers. 6 green penners 3 tosp. flour 2c. cooked veal or cnicken Cnion juice (chopped) 3 tbsp. butter 13 c. cream, Cut tne tops from tne peppers and keep tnem for lids, Remove the seeds, Make a white sauce of the butter, flour, onion juice , salt and cream, Add the veal and fill the peppers with the mixture, Replace the lids anil fasten them witn smnll wooden skewers. Place tre peppers ina bakin: pan and cover the bottom of the pan with boilins water. Bake in a moderate oven « hour, -23- Fried Tomatoes, Wash, peel and slice 6 tomntoes. Sprinkle with sait and penner, Dip in ess and batter twice, saute in dripnvinsse-e2 tosp. of drippin=s for first pan of tomatoes, More fat may be added, Serve witn a sauce es follows: 2 tbsp. butter 2 ec, milk, dock or water 2 tosp. flour Salt and pepper. Brown butter, and make in tne usual way. Garnisn tomatoes witn parsley. Stuffed Tomato Salad. 8 medium tomatoes 1c. mayonnaise dressing. 2 c. celery, cut in small pieces, or Lettuce 2c. cucumber cut in cubes Sceald and peel tomatoes, slice off tneir tops. scrape out the seeds and a little of the pulpy, and fill the cavities witn celery and cucumber mixed witn mayonnaise dressing. Make ona platter or on seprrate plates nests of tender lettuce leaves and put tomato in each nest. Lesson IV, Fruits. Water Fruits wineral mattereflavor Carbohnydrates-sugiar Fruits are a very important article of foo. Fruit should be enten before, not after, a hearty trreal, or With a lignt meal. Apples. Apple NVeringue. 6 anples 6 tbsp. water + CC, sugar Wash, wipe and remove tne core from tne apples and out into a granite or eartnen dish. Put 2 tosp. sugar in each cavity and tne water in the disn. Bake from 20 to 30 min, or until soft but not broken, Soft Custard. 2c. milk 6 tosp. sugar > tsp. flavoring 3 egss, yolks Salt Scald tne milk; beat tne yolks of ess slightly; add sugar and salt; mix well; add part of tine sealded milx. Return to the double boiler end cook until it thickens and s900n is coated, When cool, add + tsp. flavoring. Serve on baked apples, -25- 2c. flour lL egg 3 tsp. bakin: powder 2 tosp. vutter = tsp. salt 1 pt. sliced soples or penches # to 1 ec. wilk + eC, sugar Mix as for bakin;; powder mixture. Cut fruit in slices, put tnem in a granite pan, and sprinkle witn the sugar, pour in tne batter anil bake in a hot oven about 25 min. If canned peaches are usel, prepare a sauce with the juice. Bonanas, Baked Bananas. (Three recipes) Cnoose sound, ripe bananas; cut avout <¢ incn off of each end and bake in an earthen or enameled wnre baking disn for 30 min, Slit open the skin ond eat the banana, which should be sweet and juicy, with « fork or spoon, Or, Remove bananas from skins; lay in a bakin; “isn; sprinkle witn granulated sigar ani pour a little cold water in to tne dish. Bake in «a hot oven until tender. Serve for breakfast or with lemon sayce tor dessert. Or, 6 bananas cf sugar tol 2 tosp. melted butter 2 tosp, lemon juice Remove skins from banivnas and cut in halves lengthwise. vrut ina shallow granite pan or on an old platter, ix butter, sugar and lemon juice and baste with one half of tne mixture, Sake 20 min. in a slow oven, bast- ing during bakin:; with remeining mixture. -26- Banana Salad, Remove one section of skin from eacr of fuur bananas, Take out fruit, sersne ani cut fruit from 1 bahana in thin slices, fruit from otner 2? bananas in + incn cubes. Tarinnte cubes with French dressing. Refill skins anid garnisn eacn with slices of banana, Place on lettuce leaves. Cranoerry Jelly. 4c. Granberries Ll or 2c. water loc. sugar. Pick over and wasn tne cranberries; cook tiem in the water until tney burst from their skkns; press through a COlander; add tne sugar and stir until sugar is dissolved, Stop stirring and boil 3 or 19 min,, or until it jells; pour into rolds or glasses which have been wet in cold water , ond set away to cool. Baked Apples. Wipe ard core sour apples; put ona plate ina steamer and cook eacn center witn sugar on. 1 tsp. lemon juice; measure 1 tbs». water for eacn apvzle and pour it around them, not over them, Bake until tne anoles ere soft, from 20 to 45 nin., bastin.; them every 10 min.; place them in adisn antl pour tne juice over them. Wnen cold they ray be served with plain or whipped crean, Steamed Apples. = jpe, core and pare sour epples; put ona plate in a Steamer and cook until tne anples are tender, The juice amy be strained and rade into » syrup, using ¢ c. sugar to 4c juice; boil 5 min., edd 1 tsp. lemon juice and strain over tha anniaa -_ 97 ao Apple Sauce. 10 apples 1 tosp. lemon juice or 2 coc. water 1-5 tsp. nutireg or einnamon 4 C, sugar Wipe, quarter, core ani pare sour xonles; add the water and cook until tne «oples begin to ;;row soft; add tie sugar and flavoring «nd cook until t:canpvles are thoroughly soft; press tnrou::n a strainer vnd beaut well. Stewed Apples. Same ingredients as apple sauce. Cook water and sugar togetner util tney boil. Wash, quarter,pare and core tne apples. Cut exch quarter into quarters lengthwise. Cook apples very slowly in syrup until perfectly tender, Add lemon juice. !ay be served hot or cold, Stewed Prunes, Wash = lb. prunes; then soak them in 1 qt. cold water for severxnl hours; cook slowly until tender in tne water in which tney were woaked; add zc. sugar and J] tbsp. lemon juice for ench 2 B&B. prunes, ani stir until dissolved, d serve cold. Stewed Apricots. 4 1d. apricots + lb. sugar Sort and wosn fruit. Cover witn cold water ant soak over night or severrl hours. Cook slowly in snro water, adding more if neces ary to cover. Wnen soft odd sugar, stir until dissolved. Serve cold. wD au Lesson V, Bread Puddings. This solves tne problem of dry brend, and :.akes a most appetizin= disn wnen well made and served with a ricn milk, crenm or sauce, Plain Bread Pudding t Ze 2c, milk » tsp. cinnamon lc. stale oread crumbds l e&€&6.; 2 tsbp,. sugar : 1 tbsp. butter 3 tosp. cooked currants Senald the milk; pour it over tne brend crumbs; add sugar, cinnaron, butter, currants and well beaten egg. Pour mixture into a buttered bakin, disn. “care 20 inin, in a hot oven, ooverin:: tne first 15 min. It must ve golden brown ond firm wnen done, Bread ani Butter Pudding, 1 small stale baker's loaf ~ Cc. sugar Butter 4+ tsp. salt 3 eg73s Ll qt. rilk Remove end crusts from bread; cut loaf into » in, slices. Spread each slice g-nerously witn butter; arranse in a buttered pudding dish, buttered side down. Bent ejss Sli.ntly; add sugar, salt and milk. Strain and pour over bread, let stand 30 min, Bake 1 hr. in slow oven, covering the first half nour of beking. Tne top of the puddin,, should be well browned. Serve with hard or creamy sauce; 2? ¢c, reisin parboiled in wolling water to cover mani seeded may be sprinkle between layers of bread, -29- Queen of Pudding. 1 pt. bread crumbs. Loc. Suger e tbsp, butter 1 qt. hot milk 4 egss 1 lemon, Butter cruros, tnen soek of eges 2:.d add sugar; tnen add to cruros and add lemon, Pour into Beat whites of egss until stiff, sugar and continue beatin::. Wnen puddin.. the ton a layer of Iruit jelly or jan, Put in tne oven a rynoment to brown, in rot milk, buttered puddin;; disn then odd 4 tosp. juice end rind. Beat ,olks and milk. Mix powdered is done put over and tien tne meringue, Lesson VI. Puddin.s form a very good dessert after a ratner hearty meal. Great care must be taken in serving , or nalf their appetizin., quelitics were lost. Raisins, Prepnre raisins for puddin::s by pouring boilin:: waiter over tnem; drain ani stone tnem. Trey tay be chopped Cny q or torn into quarters. If used for cake, tney VV v snould be wasned in cold water iii dried on a towel, stoned anid torn into pieces, Currants. | asia Clean currants by placin; ther in a colrnder ani ~~ snakin.; flour over tnem, ena rub cxrefully in tne flour. Put tne colander into a pau of cold water aid rinse tner, chansing it until cleor, snowin,, tne currants are clean. Dry them in «= very cool oven or in tre sun, "hey may be pree pered several days vefore using. C2 Fruit Pudcdin:, 1 pt. flour + c. beef suet (finely chopped) 4 tsp. bakin; powder + Cc. sugar or mélasses ¢ tsp. salt » Cc, milk, if molasses is used or my © tsp. nutres wilk if sugar is used, currants, nsh- QO e * tsp. cinnamon 2 c. raisins Sift dry ingredieuts thoroussnly. Add other ingjredi- ents in order given. Pour into buttered molds ani steam 2: nh - 271 = Apple Dumplings. Use t>.e recipes for bakin,; powder biscuits. Roll + in, thick and cut in squares. Place an apple, cored and pared, in tne center of eacn, Fold tne dousn over the apples and stean 4 hr., or until apples are soft. This quantity makes 6 small dumplings. They mny be browned in the oven after steaming;s. Appledumplin:s may be made with pxestry if preferred, Cott»ze Pudding, ¢ oc. vutter 1 c. milk 4 tsp. bakin. powder 2-3 c. sugar 2+ c. flour % tsp. salt, 1 egg Mix as plain cake. Bake ina cake pan or in muffin tins, Serve with vanilla, lemon or hard sauce, Chocolate Pudding, loc. sugar | 2 tbsp. butter L tsp. vanilla 1 egg 14 c. flour 2 ¢C. water 2 0z. chocolate 2 tsp. bakin powd, 7 tsp. salt. Crear sugar oid eg; togetner; melt chocolate and butter togetner and add to sucgur ani ec. Add water; stir and tnen add dry in.redients aisi lastly vanilla. Serve with vanilla sauce or whipped cream, Oranze Pufis, 1-3 c. butter 2 c. milk 1 c. sugar 12 c. clour 2 eggs .3 tsp. bakin: powder sauce, ix as plnin cake, bnxe in nuffin tins, serve wit’: orange Ay Branize Souce, 1c. sugar 1 orange (rind aii juice) 2 tosp. flour 1 tsp. lemon juice 2c. boilin,; water 2 tbsp, outter Bix and cook as Lemon sruce, Ginger Pudding. L-3 c. butter 2, ec. flour 2 tsp. singer 2 CC, sugar 31-3 tsp. baking 1 ce, milk powder 1 egg z tsv. salt Wix as cake. Turn into butteredmold; cover “end stenm for ? nrs, Or bake i. muffin tinxns., Serve witn vanilla or lemon sauce. Tesson VII, Vuffins and Popn-Overs. Pastry flour should be used if cossidvle. Flour must be sifted vefore it is mernsured; tnen mix end sift dry ingredients, Six tsp. of oakin, powder «ill raise 1 qt. flour. Tne ez;s are veaten whole and tne milk added to them, thea sdded to tne dry ingredients. When fat is used it is usuolly melted and added last, but may be worked into flour witn tips of fingers or cut in witn a knife. Tne pans or muffin rings should be greased wefore mixture is prepared, tron gem pans must be heated, The oven must be ready for baking before mixture is prennred; tney must be nut into the aven as '@9) S800N aS prepared. Bake on tne floor of tne oven; they may be raised to tne snelf to brown, Plain Muffins. 2c. flour loc. milk 4 tsp. baking: powder 2 tbsp. melted putter % tsp. salt 1 egg l tosp. sugar 1X accordins to rule Ba-ein gem pans or ruffin tins 25 to 30 min, Corn Muffins, lc. flour 1 tosp. sugar 1 c. milk 2 ¢, corn meal ~ tsp. salt 2 tbsp. butter 4 ts0. baking powd.1 egg Mix accoriing to rule. EBaxe 25 to 30 min, Whole-Wheat ’uffins, 1$ ¢c. whole wheat flour 4% tso. salt 1c. milk 4 c. flour ¢# ¢© sugar 2 tbsp. butter 3 tsp. bakin, powder l egg Mix according to rule. Bake 25 to 30 rin. Twin louutein luffins. ¢ c. vutter 1 egg lc. milk ~ c. sugar 2 tsp. bakin; powder #2 c. milk hLix as cake, Bake in buttered ruffin tins «about ?O min, Pop- Overs 1 c. flour 7-8 c. milk % tsp. melted butter + tsp. salt 2 efZs Mix salt and flour; add milk grodunlly; in order to obtain 2 smootn batter, Add ess, beaten until li,zit, and butter; oeat 2 min,., using a Dover eg j-oeater; turn into hissing hot, buttered iron gem pa:s and bake 30 to 35 min. in hot oven, Tney may be vaked in buttered enrtnen cups whicn have been heated, wnen tre cottom will hive » §l>:zed @apoearance, Small, round iron ;:em pans are best for pope- overs, Serve hot witn syrup or honey. -35- Lesson VIII, Biscuits asd Rolls. Bakinz Powder :‘ixtures. ( Creom of Tartar 2 tsp. Baking Powder Ssed2 1 tsp ( Corn starch 1 tsp. Pastry flour should be used if possible. Flour must be sifted before it is measured; then mix and sift dry ine eredients, 6 tsp. of vakin:; powder will reise 1 qt. of flour. Fat is worxed into the flour witn tne tips of the fingers or cit in with « knife. The oven must beready for bekin.; before the mix- tures ere prepared; tney riust be put into tne oven as soon 2s preonred ona oraked from 12 to 20 rin. Bake on tne floor of tne oven; they nay be raised to tne shelf to brown, 2c. flour # to 1 c. milk or weter 4 tso. baking powder 2 tosp. fat 3 tep. salt Mix according to the rule, working tne fat into the flour; toss and roll sently on a sligntly fhoured board and cut into sm:ll biscuits. The top may be moistened witn alittle milk, Sake witil brows, from 12 to 15 min. Whole wnent flour m>-y be used for viscuits. -36- mmerzency Rolls. 1 2-3 c. Flour 1 1-3 tbsp. butter 2 2-3 tso. voakiny: powder C23 c. milk ~ tsp. salt Sift dry insredients twice ani cut in butter. Drop mixture into sreased muffin tins. Brusn cover with milk and beke in not oven, Steamed Biscuits. Use same recipe as for bakin, powder bdiscuits. Place biscuits ona platein a steamer; put clotn over them to adsorb roisture, When done, they should be li;;ht and dry, astQaked biscuits. Cook 25 min. These biscuits have no hard crust, and ore used to serve witn stews, put around the vorder. Fruit Rolls. 2 c. flour 2 tsp. butter 2 tosp. survsar 4 tsp. baking powder 2-3 c, milk l-3 tsp. cianamon ~ tsp. salt 1 tosp. butter rix as boking powder tiscuits. Roll + in. thick; brusn over with meltei butter, and svrinkle with fruit, sugar end cinnamon, Roll as jelly roll; cut into pieces 2 in, thick, end place on buttered tins. Beke in not oven 15 to -37- Lesson Ix, Use flour containing a larse per cent. of gluten, or a flour called entire ocr wnole wrieet. Flour should be kept in «a dry place. It makes better bread if warmed just before using. If milx is used, neat it to prevent souring. ~Lilk and water are botn used lukewarm, The yeast must be fresh. > cake of yeast should ce uscd with 1 qt. liouid, iz tne bread is set ::t night. lL cake of yeast snould be used with 1 qt. liquid if set in the morning. Dissolve 1 yeast cake in 1c. lukewarm water, Loaves of bread should te bhzked 1 hr. or more in a hot oven, Place on thezrate 10 min., then remove to the floor of the oven, The neat of the oven snould increase sli,.tly during first 20 min., an? snould be kept even for 20 rin., and should be decreased during the lmst 20 min. When baked, the lon-es Should be cooled, uncovered on a wire rack. Biscuits require riore heat then loaves of bread, Bread should be kept in a clean, tin box, ond not exposed to :.ocisture, at 2c, milk or water cake compressed yenst 2 tsp. salt » c,. water 2 tsp. sugir Flour 1 tbsp. lard or butter Put the water or milk, salt, sugar an: fat into a vowl; add tne dissolved yeast, then the flour gradunlly. “nen sbiff enouch to handle, turn the dough out ona floured board wand knead until soft end elewstic. Put it back into tne powl, moisten, cover and let it rise ina warm place until double its bulk; tnen divide it into loaves, or snape into biscuits. Cover them, ani let the: rise in the pan in whicn tney are to ve baked until double in bulk, then bake. 8 Buns. l oc. milk 1 egz + yeast cake 2 ec. flour 3-3 cc. sugar z tsp. salt ¢ c, water Nake a sponge. Beat thorougnby, and wnen lisnt, «dd flour to rake a stiff dough. Fnead this and let rise until former bulk, then add: + c. butter (softened) +» C. currants. lL tsp. cinnamon or nutmeg Jet it rise until light; then snanve into small, round cakes, ond plece them in muffin pans; wnen light, bake in moderate oven 40 rin. When tne crkes have vaked for 15 min., glaze tnem vitn a mixture of rilk and sugar ( 1 tosp. sugar, 2 tbsp. milk), and reneat this every 5 rin. -39- Cinnamon isuns. Use the bun dough, -nd roll ¢ in. thick. Spread it with: $c. butter (softened) 2 tbsp. cinnamon loc. currants lc. brown sugar Roll tne dough as in making jelly roll, and cut into slices 1 in. thick. Place in well ;reased muffin pans, witn cut surfece up and down. Ynen very lignt, oeke ina moderate oven 45 min, Soft Graham Bread, 3 c. Granam flour 4 tbsp, molasses , or lc. wnite flour 4 tbsp. vorown sugar and 1 tsp. selt 2 tbsp. molasses # yeast cake dissolved in 2 tbsp. butter or lard 4 Cc. warm water Mix tne ingredients in the order ,.iven, and add Bufficient lukewarm water to make a soft douygn. ‘When the dough is lignt, beat it and pour it into the bread pans, filling them half full. When light, bake in 2 moderate oven, -40- Lesson X, Cake ® Any of these recipes r:.y be used for one lesson, Two or more lescons on cakes can be Given profiterbly. Genersl Rules. The oven must be rendy for baking, the pans thorou;hly greased witn tne same kind of fat used in the mixture, Sift flour before measurin:;; pastry flour should be used. The flour ani ovwkin. po..der rust ce mixed and sifted several times, aid if spices are used, cthey snould be sifted vitn tne flour. Powdered or Vine granulated sugar may be used, Cream tne butter; add the sugar gradually. “he yolks and whites of tne ec;gs should be beated senurately, and the yolxs added te tne bulter end sugar. The bowl in which they were beaten should be rinsed witn the milk. The milk and flour ere added alternntely; then the flavoring and the whites of tne esss. Wnen fruit is used, save a little flour to covef it, and add just before tre whites of the e@3o5s. Bake cake from 20 to 40 min., or until it snrinks from the sides of the pan. When taken from oven allow it to remain in tne pan about 2 min. Lard or otner fot may ve used in ginger bread. =A} - Plain Cake, 4c. butter ~ ¢@. vilk loc. sugar 2 tsp. bakin;; powder 2 e@ges lic. flour 1 tso, spice or 3+ tsp. flavoring TO OZ. Of rrelted chocolate mry be used; ndd after tne yolxs of esis. Cream Almond Cake, » ¢. butter 4 tsv,. baking powder loc. sugar » C. milk 2c. flour Wnites 4 eggs z tsp. almond flavoring Sugar Cookies, » c. butter 1 ecg (not senarated) lc. sugar l tsp. bekin, povder 4 ¢. milk Flour to make stiff encush, Flavoring Chill douga, tnena roll, usin. 8 siesall piece. Cut out. Fake about 10 rin, The cookies roy be flevored wit! 1 tsp. vanilla or lermor, or 1 tsp. cinnamon, - Ce. butter « ¢@, milk (sour if pessible) ~ C. SUgGor 12 c. flour l egg (not separated) 2 tsp. ginger % CC. rolasses 1 tep. cinnamon } tso. sods. or Salt 2 tsp, bakin; powder Eake in moderate oven. Foiled Frostings. loc. suger 1-3 c. boilin.; water 1 tsp. Viriegar 1 tsp, fleverin., White of l egg. Boil sugar, vinegar and water tcvether until syrup tnreads. Cool slishtly end pour gredunally on tne beaten vnite, Eeat until cold, tren sprend on cake, Cooked frostings may be spread on not or cold cakes, rnd uncooked frostin::s on cnixes Slisntly warm, Uncooked froste ings mede vith boilin:: water snould te used on col? cakes. Jumbles, + lb, butter 2 eo. S + lb. flour + lb. sugar 1-8 nutreg ? Sift tne spice with tne flour. Crenm the butter, add tnesugar .radually. Add the e..s unbezten and stir until light. Add tre flour slowly ona mix well. Place the dough on a smooth bekin:: sneet,-ruse 1 tsp. Tor each jumble. Flour tne vottom of a tin cup and flatten the dough into Little cakes. Baxe in not oven until delicate browri around the edges. Femove from the sheet -s soon as they are tan fror oven, Lesson Al. etry. Genernl Rules, All of the materiats rust be cool as possible, Pastr; flour should te used, Tne followin: fats rey be used clone or in come dinations of two: butter, butterine, lard, cottolene, reef drippinss. The fat should nct be cut very fine if =: flaky crustis desired. Baking powder is sometines used. Tne dougn snould be mixed with e knife ani not touched with the hands. It should te rolled in one direce- tion only, wend on one sié@e, using but little flour. The dougn is rolled thin and baked until brown, All pies made with fresh fruit should be mode without ean under crust and cooked in a ceep earthenware plate. Fill the plate very full. If sugar is used with fruit pies, they snould «lso be rade witnout the under- crust. The crust should be cut in several places to allow the steam to escape. If an under crust is used, this crust snould rhe baked on the outside of a tin plate, then filled. In this case, the crust rust be pricked all over wit: a fork so that it may keen its snape. If two crusts are used, tne lower one should be moistened around tne edye witn cold water, tnen « nalfeincn strip of paste snould be placed around tne edge of tne under crust. Tne strip should #lso be moistened ond tne upper crust placed over tne pie, and pressed sli sntly around tne edges. The pnste may be rade tie day bveforeusin,:, then covered, and placed on ice. It rolls more easily if placed on ice after mixing. Plain Pastry. 14 c. pastry flour ¢ tsp. salt 1 tsp, vekin., powder (if used) l-3 or l-2 c. fat Ice water liix in the order given, Apple Pie. Wipe and cut tart apples into eighths; remove the cores and skins. Vary the amount cf suger -ccording to the acidity of tne apples, usins 2 tbsv, or more for -n apple. If the apples are not juicy, add from 4 tosp. to 1 tbsp. water accordin., to tne size of tne apple, | The apples may be flavored with lemon juice, cinnae- mon, or nutmeg, and should be covered with bits of butter. Bake usitil the apples are soft and the crust is brown, Apple sauce may be used on a caked crust. Mock Mince Pie. 4 common crackers lc. raisins, seeded and chopped $c. suger » Cc. butter 1 c., molasses 2 eges, well beaten J-3 lemon juice or vinegar Spice hiix ingredients in order given. Add spices to taste and vake between crusts. This quantity will make two pies. ~L4a Pumpkin or Squash Pie. = 2 ees + ec, sugar Cloves 1 c. fequash or + tsp. cinger . hutmeg pumokin 3 drops 1 ec. milk 7 tsp. cinnamon Vanilla 1-3 tep. salt hix sujar, salt andi spice; ada squash or pumpkin, eca, (slightly weaten), end milk. Bake in one crust over Which the write of cn e5.; has been spread, Chocolate Pie. ly c. nilk 1 tsp. butter 2 square chocolate loc. sugar | 2 tosp. flour Vanille Oo 628 Mix flour and sugar tnoroushly; tnen add gradually hot milk «nd cook in double toiler for 15 min. Then add besten esss, yolks, melted chocolate and butter. Ccok until Slightly thickened,aw for custard. Eemove from fire end add vanilla. Pour into # baked crust. Spread over filling white of egg, venten stiff. Brown in oven, J.iemon Pie, 4 ¢. flour 4 tsp. butter lc. sugar ‘ 4 tbhso. powdered sugar lc. boiling water 2 egies Juice and rind of 1 lennon Beat tne yolks of eggs until light. Mix tne sugar acid flour together; add tne voilin.: water slowly. Cook 20 min stirring frequently; adi the mixture to the e355; edd butter an lemon and cook until the ex: thickens. Wren r.ixture is cold, place it in @ baked crust. Cover witn meringue and bake unti a delicate brown. ~Lke Lesson XII. Custards, General Rules. Vessels used for rilk rust be thorou,;shly cleansed; tins should be rinsed in lukewarm water and washed thnoroughe ly with hot water end soap aid rinsed, Fill wita cold water, ani boil for 20 rin., then sun 2 or 3 nours, if possible. Cover milk with :uslin, and keep in a cool place, Pilk ray be Pasteurized to destroy disease germs, Rules for Custards, The eg s should be thoroughly mixed, but not beaten light, the sugar end salt added to these, and the hot milk added slowly. Custards rust be cooked over moderate heat; if a custard curdles, put it in a pen of cold water end veat until smooth. Custards should always bestrainied, Steamed Custards, 1 qt. milk 4 tsp. salt 4 eces 2 tosp., caramel or 4 C, Sugor 1-8 tsp. nutmeg. Prepare according to rule; strein into cups, and steam until firm over water wnicn is boiling gently. 1 oz. Baker's chocolete may be melte? and rixed with the milk for chocolate custards. For chocolate, edd 4 tsp. vanilla. -46e—- Soft Custerds, 1 pt. milk 4 ¢C. sugar 2 eges ({yolxs) 1-16 tsp. salt. ~ tsp. vanilla extract Prepare accordinz to therule end cook ina double boiler, stirrin;, constantly until it thickens; strain, and when cool, flavor. Fer floating island, use 4 yokks of eggs and cook in the sare manner; tne whites should be heaten li>sht and = C. powdered sugar added to them for 1 meringue; drop in 1 large spoonfuls on tke custard wren cool; 5 0z. chocolete may be added for chocolnte custards, Custard Pudding 4 rice or pearl tapioca 1-3 c. sugar 2c. milk 1-8 tsp. salt 2 egos (yolks) 2 ecas (wnites) 4 tsp. venilla Soak the tapioca in enouih hot water to cover it, until it absorbs tne water; add tne milk nd cook until che epioca is soft »nd transparent. Add tne yolks of eggs, suger and salt; cook 3 min.; remove from fire; add the beaten whites an? flavoring, ond when cold serve. Rice must be cooked until soft in bvoilin:: water. -47= Caramel Custard, 1-3 c. sugar 1 pt. milk 3 eges (yolks) Salt 1 tsp. vanilla Veringue, . 3 eces (whites) 6 tbsp. powd. sugar. Put sugar in an omelet pan, stir constantly over a hot fire until melted to a syrup of uw Lignt brown color, Add gr:.dually milk in tne top of a double boiler. ‘hen the sugar is dissolved in tne milk, pour over the yolks of egés sligrtly beaten, to wnich has been added a little se-lt. Cook «os for a custard, anid strain into glass dish or snerbet Blasses. Beat whites of exsgs stiff, add sugar, andi continue veating. Add vanilla to custard, tnen drop meringue by the spoonfuls on custard. Serve cold, -48— T.esson XIII, General Fules. Wesh the ef::s 18 soon 4s brought from tne store. They are fresh if tney sink to the bottom of 2 pan of water; a stele eg: rises in tne water, Tney snould be kent in 4 cool place, The yolk of ean eg. may ve kept from hnardenin, by covering it witn cold water, if unbroken, or witn paraffin paper. Soft-Cooked Hygs. Place tne eggs in boilin.s water; remove from fire; cover end slloy tiem to stani from 5 to 8 rin. Hard=-Cooked Eggs, Place the eg3 in cold water ond when the water poils remove from the fire ond allow them to stend 29 min, on tne wack of thie renge; tnen put into cold water, Poached F.::s, Break the ejcs into a saucer; slip the eges into boiling water; cover; remove to the coolsr p rt of tne fire and cook 5 rin., or until the wnite is firm ail «2 film has covered the yolk. Take up with skimmer; drvin; trim off the rougi edges and serve on slices of toast. Season, -49-- Paked Figs. Butter slishtly a saucer or « srnll shallow dish; Slip into tnis one or two e2.:5, being coreful not» to brerk the yolk. Plnce tne disn in a pan of bollin-s water, ond cook q in tne oven until tre wnite 1s set; season with salt, ard A shirred ege is prepired in the same way, and cooked on top of the renge instead of in the oven. Orelet. 2 6263 2 tbsp, milk 1-3 tsp. snlt 1 tbsp, butter. Cayenne or wnite pepper Beat tne yols of tne eess until] Jisht and creamy; edd tne seasoning ond milk; teat the whites until stiff, but not dry; cut them into the yolks; heat en omelet pan; rub it oll over evenly on the pan. wWwnen tne omelet is set, put into a hot oven for cfew minutes to dry slightly on top; fold and gerve irmediatcly. Orange Cmelet. Rind of 2-3 orange 2 tosp. oranse juice 2 €gE¢S8 4 tsp. powdered suyar Beat the yolks of the eggs and add the orange rind and juice. Fold in the beaten wnites and cook as « plain omelet. Fold the omelet. Sprinkle tnickly with powdered sugar. Score with ea clean, red hot poxer, ¢ Lesson XIV. Poultry. To Dress and Clean Poultry. Singe by heldin-: the cnicken over @ flame of gas, alcohol or burnin. prper, Cut off tne head; turn beck tne skin and cut tne neck off quite close; take out windvipe ani crop, cutting off close to tne body. Cut throueh the skin around the leg 1 in, below lew joint; take out tne tendons and break the leg at the joint; in old birds each tendon must be removed separate= ly by usin » skewer, Remove the pin feathers with the point of - knife. Remove oilbag from tail, Tne internal organs ere not always removed before tne chicken is sold, If they have not been removed, rake an opening under one of the legs, or at tne vent, leaving a strip of skin above tiie vent, and remove tnem carefully. Tne intestines, gizzard, heart ond liver should all be removed, to gether. Care rust be taken that the g211 bladder, which lies under tne liver be not broken; it must be carefully cut away from the liver. The lungs and kidneys, lying in tne hollow of tne back bone, must becarefully removed. Press the heart to extract tne vlood, Take off outer cout of gize- zard; this, with the heart and liver constitute the ,giblets, t to be used for moking gravy. Wash the »iblets; put into cold water; heat quickly nnd cook until tender. The liver -51- requires only a short time for cooking. Cleanse the chicken by wiping thorou,nly inside and out witn a damp cloth. Stuff and truss for roasting or cut into pieces for stew or fricassee. T ut a Chicken into Pieces. euaw=D> 80 oes Cut off tne le, and separate at the joint into drumstick and second joint. Cut off the wing and remove the tip. Separate wing at middle point. Remove leg and wing from other side. Separate the wish bone, with the meat which is on it, from tne brenst; cut throuzn the rids on either side and separate the vreast from the back; cut tne breast in half lengthwise and tne back through the middle crosswise. The side bones may be cut apart lengthwise with a cleaver, There snould be 12 pieces, The neck and tips of the wings ray be cooked with the giblets -nd used for moking gravy. If the chicken is to be stewed, cover tie pieces with boiling water and cook at that temperature for 15 min, Then add 1 tbsp. salt and cook at a low temperature until tender. Serve with -. sauce, Sauce for Chicken, 2 tbsp. butter 1 pt. stock 2 tbsp. chopped pars- x ley 4 c. flour Yolks of 2 ez::8 1 tsp. salt 1-8 tsp. pepper. Prepere the seuce in the usual manner and pour it over the well beaten yolks of tne eggs. oh De- re Lesson XV, Fisn must be perfectly fresh ond snould be kept in mn cold place until cooked. Do not put in refrigerator on secount of odor. The fieshn should be firm and tne cves bright, Tne inside and outside of tre fish snould be thorougrly cleansed witn a clotn wet witn salted water. Tne hend and tail may be removed. Dry fish need butter ruonbed over then before broiling. Woen fisn is cooked the flesh separates from the bones. It snould ve served hot, with a sauce or pornisned with lemon, nard cooked eg ss or parsley. Cold cooked fisn may be used in various ways, as crean.ed, scallopec, etc, Broiled Fish, Sear the flesh side first; tren turn every 10 Bec, The lengtn of time for ccoking depends on tne chickness of the fish. ‘Season witn bvuiter, salt mnd pepper, an! garnish, Beked Fish, Sprinkle tne fish witn salt and fill with stuffing; sew or skewer tie edses toz,ether. Cut gasnes on eacn side across trie fish and put strips of salt pork into them, Grense the bakin: sheet and pl:.ce tne fish on it; dredge with flour, salt end pepper ; put the baking sheet into a bvakiny pen with pieces of pork fat. Baste every 10 min. Serve with 4 gsgauce, -5 3- Fish Cooked in Water. Steam fish over sently boiling waterf or place it in a piece of muslin, sew or tie tre edges together, and put the fish into boiling water; boil 5 min. Then add 1 tbsp, salt end cook at a lower tempereture until done, Serve with a sauce, Fish Cooked i at. Season with sclt and pepper end cover with equal amounts of corn meal and flour or crumbs end eg. Cook in deep fat or saute, Drain on paper. Stuffine for Fish, 2c. bread crumbs 1 tsp. onion juice % tsp. salt 1 tsp. chopped parsley 1-8 tsp. white pepper 1 tsp, caper or chopped pickle Cayenne # c,. melted cutter wWix in order viven, Roveal Scallop. 3 hard cooked eges 2c, crumbs 1 can salmon ac. white sauce. Crumbs. 2c. crumbs 1-8 tsp. white pepper 4 tsp. salt 2 tbsp. butter -54- White Sauce, 4 tosp. butter » tsp. salt Piece ince 2 tbsv. flour 1-6 tsp. cayenne 2c. hot milk. Add mace to milk; hert in couble boiler. Juke sauce in usual manner. Mash egss fine witn a fork. Butter bakins disn and arrange materinls in leyerseecrumbs, fisn, eggs, snuce. Re- peat, finishin, with crumbs cn top. Bake until brown. Any cold meat or fisn may be used in place of salmon. Ham is very nice, Salmon Timbale or Loaf. 1c. Salmon 1-16 tsp. pepper Loc. crumbs 2 eses ls tsp. chopped parsley 1 tsp. lemon juice & tsp. salt 4 to 4 c, wilk Mix tnorou,hly, addin; milk enou wn to meisten. Pour into vuttered timrbale molds or into cne bowl. Place molds in not water in moderate oven or on back of stove and cook until food is neated througn. Turn out, and serve with white sauce to wnich chopped parsley has been added. . Other fish may ve used instesd of salmon. Creamed Codfish, 4 lb. codfish 1 pt. milk 32 tbsp. vuiter l €&6 2 tbsp. flour Soak fish at lenst l hr. if very salty. Drain and snred, Brown fisn in 2 tosp. butter. Kemove fish; add remainder of butter; flour; then milk, very slowly. Tne mixture ney be pleced in a buttered bakinz dish, covered with crumbs ann bvrowned in oven, ~-56=- CUTS - MEAT Lesson XVI, eats, Tois topic should tiie divided in to three lessons, at leest: a. Yeats cooked in water, Oo. Kosasting and baking. ¢. Frying, Generel Rules, Meat must be weighed, trimmed, cnd wiped with a damp clotn, Leat should be removed from tne prper in which it was wreopead and kept in a cold place, Only tender cuts of reat should be broiled, pan- broiled or roasted. Wnen meat is to be cooked by any of thesemethods, it is first seared, tnen tne temperature Slightly lowered; ty searinz, the albumen on the outside of the meat is hardened and the meat is cooked in 1ts own juice, Tousgn meat should be cooked in water; boilin; water hardens the albumen on tine outside of tne meat, and keeps in the juice. ieat snould de nut in vo:ling water, and tne water allowed to boil 10 or 15 min.; then cooked at a low temperature until tender. If the water bubbles, it is too hot All touzh meat ray vecome tender if cooked in this way. The time for roasting or cookin reat in water varies with the weight and quelity. For roasts weighing less than 8 lbs. sllow 10 min. t to the 1b. end 10 min, extra; from 2 to 12 lbs. allow 12 min, to lb. and 12 win, extra; over 12 lbs. allow 15 rin. -57- to lb. and 15 min, extra. For neat weisnin- less than 10 los. to ve cooked in wetcr, 2llow 20 min, to lb. end 20 min, extra. Tirre for troilin;; reat varies witn ti:e thickness, Stock and bretn are prepared by Lon, soukinz in cold water aid cooking at oa low temperature for several hours. Tnen cool, uncovered, Tne meat whicn rencins efter straining rey be used in any place wrere cocked neat is used, witn the addition of a little fresh ment to give it flavor. The fat rust not be removed from stock or broth, O38 Lit excludes tne air and prevents decomposition. It must be entirely removed before usin; stock or broth, and way be used in place of drippin,s. Tie trimminss of fat from met snould be clarified, omall globules of fat way be removed fron the cold brotn witn a cold cloth wnich nus been dipped in boile- ing water, tnen wrun,, dry. Fat ray be removed from rot brotn vy using: tissue paper or = piece of vrend, Cookin; ef Tender Jexts. Roasting. orewer meat into snoape. Ts y it on «a rack ina meat pon, oad plece pieces of fat from ment in tne bottom of pan. Place it in a not oven on the grate for 10 :!:;in, to sear the ment. It may b~ sensoned with salt and pesorr if desired, 10 rin. 4° Remove to ine floor of tie oven, cndbaste every until cone, LO sroiling. Remove extra fat from meat. Grerse the broiler with some of the fat. Broil over «= clenr fire; cear @.d tren tarn every 10 sec. Chops 1 in. thick snould be cooked 5 in. A steak 2 in, thick should be cooked 10 rin. Season and A. serve on a not platters Pan-Broilinig. Remove all the Tat from the reat. Heat a frying pan very hot, without any fat. Sear the ment on both sides, then cook more slowly until done. Stand chops unon ede to beown, Keep tne pan free from fat. The time for pane broilizs is the same as for oroilin,. > eats Cooked in Water. Reef Stew, 2i1lbvs. bve®f from lex 4 notntoes cut in # in. slices l onion cut in slices lL tsp. salt C. 2 turnip cut in dice ¢ tsp. pepper C, * carrot cut in dice + c. flour ). qt. water Kemove fat ond cut the meat into 1 in. pleces; put aside 5 c. of vest meat; put the rest and tne vone into cold water end sonk 1 nr. Tnen neat until it bubbles. Season the 4 c. meat and roll it in the flour; melt th fat in a fryin:; pan; remove the scraps; brown tne sliced onicn and tien tne floured meat in notfat; -dd votn to the stew end cook for 2 hrs. at 2 low temperature. Add the vegetables ani flour which eh Ne have been mixed witn = cf cold water, and cook for 1 hr. or until tre rect end ve ;etabtle: are tender, Hemove tne bone; season end serve, Pot Roast. 3 los. bveef from rount 4 wnole cloves witnout tone Salt and Pepper 2 thin slices fat Balt pork + c. each of diced carrot, 9 peppercorns turnip, onion ni celery : + bay leaf | Flour Try out pork und remove scraps. Wipe meat, dredge witn flour sni brown entire surface in pork fat. Place on rack in pot. Surround vitn vegetables and spices. Ada 3 c. boilin,, water. Season witn salt and pepper. Cover closely ond simver Bor 4 hrs. Turn after 2d nr. Strain liquid in pot, and use as a sauce, Hamburg Steak, lL lo. cnuck steak 1 tsp. sslt 1 onion 1-8 tsv. peoner Chop meat and onion togetner; season; make into firm balls; sear in butter; reduce temperature; turn bells often, and serve rare. Salisbury stesk. Ll lb. chopped chuck 1 tbsp. lemon juice 1 tsp. salt 2 tosp. minced parslev Wake into firm bills; sear in hot butter; cook at a lower temperature, turning often, serve rare. -60- 1ect Balls with Eorseradish Sauce, 1 lb. chopped chuck lt sp. enlt 1-3 tsp. pepper Cook accordin,; to cirections for Salisbury steak, Serve witn spuce, 2 Sauce... 4 c. horseradish 1-16 tsp. penper +--c.vinegar *+ CG. cracker dust 4 c, cream 2 tsp. powdered sug- ar 1 tsp. salt l tso. mustard Mix soelt, peoper, cracker sand haseradish, I!Ieake paste of mustard and cream in a spoon; adi it witn cream to mixture. Add full amount of vinegar, if horseradish is fresh, and beat the materiels over water. Serve hot. Gerrmen Horseradisn Sauce, + ¢C. horseradish 1 sour apple, grated Vinegar to cover 1 tsp. sugar 1 tsp. galt Serve cold, Cannelon of Beef. 1 lb. uncooked ment, chopped fine 1 tbsp. chopped parsley 1 tbsp. butter ~ tsp, salt lL ecg yolk Pepper 2 tosp. bread crumbs Nutmeg Mix all inesredicats together; tnen form into a rol]. about © in. lonsz snd 4 in. in diameter. Wrap ina greased paper, put in a berking pan, and bake in a quick oven 30 min., basting twice with butter end water--2 tosp, butter and » c. voilin,, water. ‘When done remove p.per, place the roll in the center of a hot disn ond pour over it a brown sauce, fle Brown Sauce, l tosp. butter > tsp. spelt loc. stock or hot water 2 tosn. flour Pepoer 1 tsp. onicn juice Brown butter, tren prenare in ususl menner Tor 2. Sauce Maitre d' Hotel Butter. # c. butter “+ tbsp. finely cnopped parsley tsp. salt iL tospn., lemon juice 1-8 tap. neoner Put butter in a bowl and with smrll wooden spoon work until creamy. Add salt, pepper and po:rsley; then lemon juice, very slowly. Serve over broiled steak, of£iI~- Tessen VII, Cooking in Decp Fat, General Rules, Tne fat usel ror cookin. prey we olive oil, cottone- seed oil, cottolene, veel drippinis, lord or # mixture of several fats. the food mist ve covercd with crumos end ese or: ontter, to keep it from absorbin: frt. Place tric orticles te be cooxed in 2 batn of the fet ry deep encuin to flont tiem, “ne kettlc should be of iron; 2 fryin: nan may be used. Foods alreedy cookel or needin, little cookin; reguir o nicshner temverature tnan tatters. The temperature of tne fat for ovsters, croquettes, fish bolls, ete., moy be tested ny browning = cube of breed -ynile counting forty. Countyng sixty wnile tne bread brovms gives tne ri,;nt temoerature for -1ll betters, All tne articles cooked rust ve drained on un,3li.zed brown p:.per, When one quentity of Food nas been taxen from tne fat, it must ve reheated and tested before eddin., a second In tne ansernce of s fryinwbasket, a «.ire spoon may oe usei to remove t.e food from wv. fat. Fat waich hes been used for fry,in.z snould be cooled end @larified by cookin: ». few slices of rew potato in it for 10 min., strain tnhrou,;: ruslin and, Wien cole , cover, Tat may be used several times for fryin. and tien be made into SOaD. -63-- Clarified Fat, Remove tne tougn outside skin vai Lean varts from ber f fat and cut it into «smell picces. Put it into a snuce- pon, and cover it witn cold water. lace it on tne stove uncovered, so tart trie steam may carry off tie impurities. Ynen tne watcor has nearly all evaporated, set tne kettleback and let tne fat slowly try out. When tne fat is still and the scravs of skin are shrivelled at the bottom of tic kettle, Strain the fat tnrouctr » clotn and set it away to cool, Fried Oysters, Select large oysters; wasn and wipe tnem., HKemove pieces of snell; season witn solt ana pepper; roll in fine 4 breanld crumbs whicn kheve been cried, sifted enti seasoned; di 3 in beaten egy and gain in crumbs. Tre ess should have 1 tosp. of wateror oyster juice added to it. Fry 1 rin., drain, garnisn and serve, ed CO loc. salt codfish l ese l-c tsp. pepper on C. potatoes 2 tbsp. butter Wash tne fish in cold water and break into emell pieces; wo sh ond onre potatoes end cut in pieces. Cook the fisn ant potatoes tozether in hoilins water until the potatocs are soft; drain and sense over tire fire until diry3; mosh with a Wire potato mnsher; adi the beaten ess , butter -ind peoper; add more snlt, if needed, and beat until kignt. Take uo tre mixture oy snoonruls and wold slizsitly ang slio them into tne fat. Fry 1l trin. or until brown, -64-- Rice Croquettes. l pt. colada cooked rice, 2 tbsp. butter Cayenne 2 or 2 tbep. milk i tso,. salt 2 tbsp. chope ped parsley 1 ecség 1-16 whi te penper Warm the rice in icuble boiler, with cnou:sn of tone milk to soften it. Adi tiie butter, ~“eascning ana beaten eeo, end cook until eg.; tnicrens. Spre:d tne mixture ona snallow plate to cool, tnen sh: pe into rolls. Roll in fine prend crumos wnicn heve been sersoned with salt and ynepper; dlp in beaten es, cond roll in crumos sayvain. Cook in deep fat until brown, To meke sweet rice croquettes, omit penpcr, ecryenne and parsley; add 2 tosp. powdered sugar aid grated rind of oe e 3 Lemon. Snape in t*.e form of nests. Foll in bread a Crumbs enl exe as snove. Fry, end olece ube of jelly in erch nest. Potato Croquettes. 1 pt. mesred potatoes + tsp. solt 1 top. cnopsel parBley a tbosp. butter Celery sclt Cayenne Cnion juice Yolk 1 eggs. nix well tosether. Shape into smootn, round balls; then into rolis. Koll in dried breai crumes, ese and crumbs again, Fry in deen fat lo vwsin., or until »vrown, ~fhFa ay) 33 ¢. chopned Onion juice ¥ lL pt. crerm ani q ¢. butter ‘ee n © ry ct a sn Ua ae cuettes, beaten e2::7 1s eadded - €>09 v 4 we oO C. fls-ted gatlron lic. tQhickt white Tnick white Lc. rail oucter NO tbsp. Add on a olete to then in ess; esrin For snlmo:n cutlets, Salmon dip es above, Chicken Croquettes, mnicken Talke l pt. milk Mmoeodles, sauce sauce to cool. She orn yy ] 5 t so % I + ” . on. net rasned potatocs, 1 tbso, parsley Oo tosp. Lemon juice of very, trick snuce-e= ~ ¢, flour “ tsp. white »ocepper spelt 1 celery ver: fine; oat sruce to mek caiekenr 3 Cool as in rexin: rice cro- cook in tre sme way. Sometimes oa to the snuce b:irore mixin. it with rent, Salmon Croquettes. } tsp. lemon juice Cayenne Salt. S°:ace-= x e,. flour Pe soer 4. ~~ pT 4 ’ s = “pe N ’ co rend bilerm ure NEOS6MLGSS. opr” selmon; ne, dip in seasoned vrend crunbs; in cruros, use equal oarts cold fleitred onaoe into cuticts, Scnson. ani fry, -66- Tesson “VIII, Plum Puddings, on raisins ~ 1b, Lb, ’ “, “X currants caniied orange peel 1 nut 4 re citron my a Ci ) a A set e Opp a1 }~ ed bread 1. ! AY Lo, St< C Cc. oY eggs Wad. on oro eurros Cut very Tine, Stone reisins, OL Beat e558, oour trem over tre ary in juice mid prix thorcu, ack into six hours .t time ofmekin,; oni 2 hrs Ne Serve witn snuce, sauce, oo, butter 2 thso. fruit juice loc. Susar Yolks of 2 @€5.5 Cream butter, sid sagear « C2 r very slowly, well venten yolks and m water until it tnickens ss » custard wnien nave been benten, -67- ry t-’ _ ‘ cC t i) SD e tosp. lle: flour brown sugar eyes A ir ted qd cinnzumon allspice emon juice and vanilla or fruit juice, citron ani oroan jc peel SY r} 7? Str, cs 34 4+ od +7. try ingredicnts tosetner, i™ oredire.ts, odd fruit s srensed molas and Doll . when wanted for use, Cc. mill or crenm 6. White of 2 execs. ndually; tiien fruit juice Vp or crenn, Cook over + nour onto tne walites Frait Coke. 1 lo. outter L119. Ss L2 ess Lo. Flour tsn. clirneion. tso, reice tO evcon outies end allspice te cloves Line pons with tnrec too Lleyer of oeper, citron witn enousn flour to co Crevm outter, mon rind asat juice, »ot citron, Ter) spre:d evenly andi citron; repeat until all dou.n Tor top layer, Bake in x 5 nours, oven, or in l nan Prepare frul ae erahta Put . lever of rita citron, YY, DO rovisings © los, currents Lo. citron Lennon 2 lo. lemon juice and lonon peel 3 Tiss loc. preserved cnerries, toy ey Ne = , 7 yy et 4 LIbexne 3saeg of 9: uvter OePTr, ~ ad e 6 » Mix ell fruit except >t at tnoroulnly. Tix splices Sugar, b.eten yolks, beaten fruit juice, flour #nt doush $ in, thick in Add another layer oz dousn cteric:ls G used, en nn cla q 3 pens 3 hrs. in a :noderate Snow Puddins, 1-8 box gelatin 4 ¢. Lemou juice + tsp. vanilla ~ Cc, cold water Yolks 3 e..:s Waites 3 egzs 1c. sugar 3-8 c. sugar Loc. voiling water 1-3 tsp. salt Prepare as for lemon jelly; strain into a l'rge bowl and place in ice water to cool. Stir occasionnlly. Beat the whites of tne esrss until lisht, snd when the jelly besins to tnicken, adi tnem to it. Beat until smootin and nearly nard; tnen pour into a mould or glass disn. Make a soffe custard of the remainin,, ingredients, and when cold serve it witn tne pudding, Apple S..ow, 2 apples oO tosp. powdered sugar Wnite Ll eux toh. tbhsp. lemon juice Cut smell cxpples into cuarters anit remove tne cores, Cook them witn a small amount of water until very soft. Drain and rub throuwn a fine sieve. Reat tne wnite of the ess, add tne sugar gradunlly, ant slowly beat in tne strained apples. Serve with cream, Cranberry Pie, 13 c. cranberries . a c, water 2c. sugar Preoare fillin:s as crahberry jelly. Line a deep pam witn pastry ond bake a snort time, not browning. Add the fillings. Voisten edsze of crust and place strips across tne top. Bake until strips are a nice brown, -59- Cranberry Pudding, +c. butter 24 c, flour 2c. milk lic. suger 2 tsp, vakins powder ls c. cranberries 2 €358 Cream butter; add suzar gradually anies;s well benten, Mix and sift flour ant onkins powder, and add alternately with milk, Stir in berries, shicn nave veen cut in two. Turn into outvtered »olds. Cover and steam 3 hrs, Serve with a sauce or witn tnin cream, sweetened and flavored with nutmeg, -70= Lesson XIX, Salads. Salads ray be garnisned with vlossoms ond leaves of nasturtiums, parsley, beets or hard cooked e5ss cut in Slices, or tne nard cooked yolks may be put tnrou jn a vegetaole press and sprinkled over tne snlad,. Lettuce, celery or cress should stand in cold water to become crisp. Carefully look over and was thoroughly, .idry on a tow®l., Tear tne leaves apart; do not cut. Arrange tnem in a bowl, with tne larger leaves on the outside, Put tne center of tne head in tne middle of the vowl,. Wnen celery is cut for celery salad, dry very thorougsnly before mixing witn the dressing, Cut a hard nead of cabouge into quarters witn a water sharp knife, and soak in cold one hour before using. Then cut in thin slices with a snarp knife or a cabbage cutter, Frencn Dressing. + tso. salt 1 tbsp. vinegar 1-8 tsp. pepper 3 tbsp. olive oil Pour the ingredients into a bottle and snake well. hiavyonnaise Dressing. 1 tsp. mustard Yolks 2 e:5:38 4 tsp. sxlt 1 c. olive oil Cayenne 2 tosp. vinegar or lemon juice Wix mustard, salt, cayenne, until well blended, -71= Add the yolks, then add a few drops of oil, beatin;; with an eos beater or wooden spoon, When it begins to tnicken, add a little vinegar, then, alternately, tne remaindcr of the oil and the vinegar, It should be a thick dressing. If it curdles, take the yolk of an ess and add sradually tne dressing to it, beating until all iis used, Potato Salad, Cut cooked po&atoes into cubes. Use French dressing in sufficient quantity to cover them. Small pieces of cucumoer or onion muy ve used witn it, or onion juice added to tne dressing. Boiled dressins may be used over tne potatoes, Cold Slaw. c. rilk (heated) to’ 3c. shaved cabbage Cayenne 1 tsp. salt 1 tsp. sugar 2 tsp. butter + tsp. mustard 1 ege ¢+ c. vinegar (heated) Mix salt, mustard, cayenne, and sugur towetner, until wel! blended; xdd tne egz , unbeaten; mix thoroughly and pour the hot milk over mixture. Add tne butter and cook over hot water until]. it tnickens, stirrin: constantly. Remove from tne fire and stir in tne heated vinegar. If it curdles, place tne upper part of double boiler in a pan of cold water, and veat tne mixture with an ess beater until it is smooth, Strain over the cabbave, -72= French Vegetable Selad, 1 cold cooked beet ~% ©. cold green strin: beans 1 cold carrot 1 nead lettuce 1 cold cecoked potato Wash and crisp tne lettuce, Cut tne cold carrots, beets and vnotatoes into slices 4 in. thick, then into ; in. cubes; cut part of the beans into 4 in. pieces; put the vezetables on separate plates, and marinate with French dressins; set away to cool. Wnen ready to serve, arrange tne lettuce for individual derving, Mix the cubed vesetables and place an equal guantity on each set of leaves. Dress Lightly with salad dressiny, and garnisn witn tne remaining wnole strin,; beans. Peas added to this salad improve it very rucn, Waldorf Salad. 2c, celery, cut fine 6 red apples, nollowed ond cut 2 Knglisn walnut kernels | into cups, lc. sour apple, cut fine Season the celery, enple and nuts delicately witn solt and lemon jaice. Place in tne apple cups. Rest on lettuce leaf, ond serve witn mayonnaise dressing, Fruit snd Nut Salad, 3 oranses # 1b. English walnuts or almonds 3 bananas ¢ lb. Sultana raisins 7 ' 5s lo. white grapes Peel neatly 3 oranges and slice tnem lengthwise; also cut tne bananas in thinslices. Seed 3 1b. of white vrapes and slice tne meats of the nuts. Serve very cold, on lettuce =72- leaves, dressed witn 4 tbsp. of oil, 2 tbsp. of lemon juice-- less if the oranges ere soureesand 4 tsp. salt or cream dress- ing. @Warnish with raisins, Banana Snlad, 4 bananas 6 Enslish walnuts 1 head lettuce 2 tbsp. chopped parsley Strip 1 section of tne skin from the bananas; remove tne fruit and cut into dice (4# in. cubes). Put the diced bananas in deep dish, turn over tne: French dressing, and let tnem stand in a cool place = hr. Then fill tne skins wit... tie prepered fruit, and arrange ona bed of lettuce leaves tnat have been tnoroushly wasned and crisned, Garnish witn finely minced parsle;, and nalves of En,;lishn walnuts, Qther Fruit Salads, Fruits ore sometimes mixed witn mayonnaise and served as ew salad, Tne following mixtures may be used, Pineapple; oranges and apples; grapefruit, oranes and cnrned pears. Garnish with lettuce leeves, -74- Ice Cream, General ‘ules, The cnn, cover cni dasner of the freezer should be sexlddd and then chilled before the mixture which is to be frozen is placed in it. Adjust tne can carefully in the bucket vefore packin:;; pour in tne mixture; put in tne dasner;; cover; adjust tne crank and pack wi.n finely cnopped ice and rock salt; this must be ni:sher around the can thin the mixture is inside. Use turee times as mucn ice as salt for freezing; use four times as mucn ice as salt in p»cking, In freezing ice cream, tne crank snould be turned Slowly and steadily; in freezing sherbet, the crank snould ve turned rapidly andi stendily; in freezin:; water ice or frozen fruit, turn the crank steadily 5 min.; ellow it to stand 5 min.; turn again 5 min. end continue until freczin; is com- pleted, When mixture is frozen, remove ice and salt sround tne top of tne can; wipe cover and top; uncover and remove dasher; scrape it; then bveat frozen mixture tnorou;:hly witn wooden spoon or paddle; place paraffin prper or neavy paper over can; cover and put a corx in tne hole. Drein off all tne water wnicn hes collected furinz freeving and wnicn Bhould notbe removed until freezin:; is completed; repack the freezer and put ice and salt over tne top; cover witn carpet, vlanket, or newspaper a.d allow it to st:nd in a cold place several hours. 275- A tightly covered tin can and a wooden pail may be substituted for an ice cream freezer, using a wooden spoon or paddle to scrape the mixture from tne sides and bottom of the can as it freezes, In preparing frozen fruit cor water ice, tue siugar and water should be mezde into 2 syrup, wiicn should be boiled 5 min., tnen strnined; in preparins ice cream with fruit, tne sugar and crusned fruit snould stand 1 hr. in 1 cool place, or until tne suger is dissolved; tnen add cream, and freeze; in prepnrinz ice creams witnout fruit, the cream should he scalded and tne sugar dissolved; cool, nad flavoring and freeze. Fruit juice is used for water ice; the fruit is nressed througn a colander or cut into small pieces witnasilver knife for frozen fruits; either juice or crusned fruit may be used for ice cream; it is preferable to use only the juice of very seedy fr.its. Vanilla Ice Cream, 1 qt. cream lc. sugar 1 tosp. vanilla extract Chocolate Ice Cream, 2 oz. chocolate # c. sugar 1 gt. cream + tsp. vanilla Q Melt chocolate; add cream andsugar; boil 3S rmin.; wnen cool, add vanilla and freeze, Coramel Ice Crean, loc. sugar l qt. cream + c. boiling water 3 Melt sugar in iron pan; when caramel stage is / -76- reached, add boilins water eradually; mix witn not crea, ani sugar; wnen cool, freeze, Coffee Ice Crean, l-3 c. finely ground coffee l ct. cream l-3 c, voilin. woter lc. sugar Maxe filtered cofee; mix with hot cream and suzar; when cool, freeze. Fruit Ice Crean, 2c. fruit juice or 1 at. cream 3 c, crushed fruit 2c. sugar For frozen fruit or water ice, use water instead of cream, adding 2 tosp. lemon juice, Orscne Water Ice, enemnqevenaiatentD =D - l at. water Qo c. orange juice 2c. sugar + ec. lemon juice Boil grated rind of 2 oranses in tne syrup. Milk Sherbet. 2-43 c. lemon juice 2c. sugar 1 qt. milk Cnill the milk; then »dd lemon juice and supar, wnich h:ve been mixed together. Continue freezing, -7/= Lesson XXL, . Candy, Fondant. Large recipe: 300, water 6 c,. sugar 2 cc. glucose Note:-- 1-10 tsp. cream of tarter my be added to the water instead of glucose, Small recipe: 3-8 c, water lc. sugar 1-3 c. glucose 1. Heat the water; add the sugar gradually, so that no crystals clinz to tne sides of tne snucepan, 2. Add the glucose, or the :;lucose my be added to the cold water, 3. Cook until a hair-like thread will form when the fork is lifted from tne syrup, 4. Butter tnw white plate, Pour tne syrup on tne plate to cool, 5, Set the plate cn mat and place on window sill to cool 6, Let tne syrup cool until the plate, when pleced on the palm of the nend, does not burn tne niond. Ye otir until creamy and tren work in tne hands, 8, Wrap or tie in oiled paper nnd label. Bonbons, The centers of honbons sre mode of fondant snaped in balls. Flavor only small portion of the fondant at time, and use colorin;; sparingly. = 7 R= To Dip Bonbons. Shape tne centers as desired and allow them to ary. Put some of the foiudant in a saucepan and melt over not water; color and flavor as desired. in coloring fondant, dip a smoall wooden skewer in colorin,; paste, takin, up only a small quantity, and dip skewer in fondant. If care is not taken, the colorinsz is rept to be too intense, Durin:; tne dippins, keep the fondant over hot water, In dippin,, use a twoe tongued fork or a confectioner's bonbon dipper. Drop centers in fondent one at a time; put on oiled paper andbring end of dipper ove: top of bohbon, which shows tney are hand made, Stir tne Tondant between the dippings to prevent a crust from forming. Chocolate Creams, Roll fondant flavored with vanilla into small balls; let them stand for a few hours to harden. Jielt an ounce of unsweetened cnocolate; add to it 2 tbsp. sugar, % tsp. butter. Stir until smootn; drop the balls into it, una remove witn a fork or candy wire, If chocolate becomes too stiff, add a few drops of syrup and heat again. Parisian Sweets. Chop equal parts of figs, dates and nuts together. Knead on a board dredged with confectioner's susvar until well blended, Roll to # in. in thickness, cutinto cubes or round, ond roll in sugar, -79- Wintergreen and Peppermint tiafers. l oz gum tragacanth Oil of wintergreen or peppermint. 1c. cold water Confectioner's sugar, Soak gunn tragacantn in water for 25 hours and rub throush a fine wire sieve. Add enough confectioner's sugar to knead. Flavor witn 2 few drops of oil of wintergreen on peopermint. If liked pink, color tiie wintergreen mixture with red fruit coloring. Roll until very thin 6n a board dredged with sugar. Shape with a small round cutter, or cut in 2 in. squares; cover and let stxnd until dry ond brittle. Pralines, 1--7-8 c,. powdered sugar » C. cream or milk lc. maple syrup lc. chopped nuts, Boil first tnree ingredients to soft ball stage, Remove from tne fire ani beat until creamy. Add nuts, and drop from tne tip of 4 spoon in rounds on a buttered prper, Varshmallow Fudge, 2c, brown sugar 1-16 tsp. cream tartar 2 0z. chocolate 1 c. powdered sugar lc. milk ~» lb. marshmallows, Cook all ingredients except marshmallows to a soft ball sta:se. Remove from fire; add marsnnallows torn into pieces and beat until it stiffe.is. Pour into gpiled pan; mark into squares when cool, Chocolate Curamel, 1 15. brown sugar » Cc, butter 1 tsp. vanilla ¢ lb. chocolate «+ C, molasses 1 c. chopped cream nuts, “ C, cream Cook all ingredients except vanilla and nuts to hard ballstage. Eemove from fire, edd nuts and vanilla, and pour immediately into a snallow pan well buitered, If caramels are not too soft, but sugared, add a little cream or mikk and cook again. If too soft, cook longer. Cocoanut Bar. 4c, sugar + tsp. cream tartar 1 cf. water # lv. cocoanut. Stir sufar, water and cream of tartar until sugar is dissolved. As soon es mixture bubbles, cook with- out stirring until it reaches tae soft ball stage. Kemove from fire; cool slightly, but do not put it in a cool vl-ce while so doing. Beat; when it vegins to look cloudy add cocoanut ani continue beatin. When it becomes grainy, pour at once into buttered pans. lark in bars when cool. Ice Crenm Taffy. 1 lo. sugar 1 tsp. vinegar % cc. water Pat ingredients over fire until they are dissolved, Wipe down sides of pan and boil to soft cracked stage, Turn mixture into an oiled pan, and wnen cool enou;,sh to handle, pull until whiteand glossy. Add vanilla or otner flavoring now and then durin: pulling. =] = Chocolate Ice-Cream Taffy. Add 2 02. of chocolate to the mbove taffy gust as it is ready to pull; that is, tne chocolate is out in tne center of tie candy, fold over tneedges, and tnen pull. Peanut Candy. l qt. neanuts 1 1b. sugar Caramelie® tne sugar, quickly stir into it chopped peanuts, and pour into pans, Fudise. 2c. sugar 13, 0z. chocolate 1-16 tsp. cream tartar L tosp. butter loc. milk 1 tsp. vanilla Cook all ingredients except venilla to soft ball stase. Take fron fire, add vanilla and beat until it begins to grain ond turn lisnter color. Pour into buttered pans and cut into squares when cold, Nut Fudge. Cook as nbove, After takin; from fire, add lc. chopped «walnuts, and then proceed es above, Penuchie,. 3 c. brown sugar l-3 tsp. cream of trrtar 2 tosp. butter / ©, hot milk Put all ingredients togetner and boil to soft ball Stage. Beat until it besins to herden, and tnen stir inl lo. chopped tinglisn walnuts, This prevents tue slisgntly nstringent taste often noticed in English walnuts wnen added to very hot mixtures. Pour into buttered pans and cut in squares, =89— Toffee, lL lb. brown sugar Juice of 1 lemon, c, butter EPnslish walnuts, ay Mix sugar and lemon juice and butter to soft cracked stage. Pour this over the nuts, which have veen placed on well buttered pans. It should narden ina few minutes, and be very brittle. If cooked too lon:, it will be tough, Mark into squares, Lesson XXII, Preserving: and Canning. Glass jars, both new and old, should be thopoughly washed, partly filled with water, and turned upside down ona table to determine that they do not leak. New ruvbers should be used, Canning. Wse one-third as much sugar as fruit. The fruit must be very hot. Strain tne juice and allow it to over- flow tne jar before senling, Preserving. Use three-fourtns or eaual amount of sugar with fruit. Large fruit may be left whole or cut in halves. karmalades and Jams, Use 2 to 1 lb. sugar to 1 1b. fruit. Jellies, Use equal amount cooked fruit, juice and sugar. Fruit should be underripe for most jellies. lho water should be added to currants, grapes, raspberries, or blackberries and the fruit snould be heated slowly. When very soft, remove from thefire and drain ina flannel bag. Heat the juice slowly, and boil gently the requiréd time. The sugar should be heated before adding it to the juice, Canned Cherries. Wash, stone, ani weish the fruit, Use 4 1b. sugar aw RA w- to 1 lb. of fruit. Can in the same manner «s peacnes, Canned Peacnes tio. 1. 16 los. prepared peaches, 6 lbs. sugar 1 at. water select firm trruit., Pare thepeacnes or put them in a Wire basket and plunge them into 2 can of voiling water. In 22min, take them out and remove the skins. Take a syrup of sugar and water and wnen it boils, 2dd enouzh peaches to fill a jar. \hen soft, put them in a sterilized jar. Seal at once, Canned Peaches No, 2. Prevare the peaches and pack closely in jars. Place the lids lightly over the jors, Steam 15 min.; then add to each 1 qt. jar + c. sugar dissolved in 1c. hot water Steam 10 or 15 min. lonser, or until tne peaches are soft. Fill each jer to overflowing with boilins water, senl auickly. If several tiers of jars are to be steamed at once, the syrup may be added before placing; in tne steamer, Crabapple Jelly. Remove the blossom and decayed portion from the fruit; if large, cut into pieces, but do not pore or remove bLne seeds. liearly cover witn cold water. Cook tne fruit until soft. Drain, first in 2 colender then in a eelly bag. Use the juice only and do not press the bag except for a second grade jelly. To 1 c. juice use lc. sugar. Boil the juice slowly for 15 min. Add tne sugar and boil for 5 min., skimming as often as necessary. Pour into jelly glasses and wnen hard cover with paper wet witn prendy. - Reo Grave Jam, Remove the grapes from thcstems, Wash them and preas the pulp from tne skins, Boil tne pulp until it will seonrate from the seeds. Rub throu a sieve. Add skins to the pulp anid poil with an equal wiesnt of sugnrr for 15 min, Put into jcrs or tumbbers and when cool cover with paper wet with brandy. é Sliced Pears, 7 los. pears 5 oZ ginger root Whole allspice 3 los. sugar #4 lemon (rind) Stick cinnamon 1 pt. vinegar Wnole cloves Cut the pears in half; remove the sceds and pure, Put the vinegar and sugar on to boil. Into each piece of the vear stick three or four cloves. Divide the cinnamon, allspice and ginger into wo parts; put into small pieces of cheesecloth; tie tightly and then throw tne: into tne sugar and vinegar. Wnen this mixture bezins to simmer, add the pears and the lemon rind; brinz: all to 2. boilin,; point; take from the fire and turn carefully into 2 stone jer. Stand in @ cool plsce over night. wext day drain all tre syrup from the peors into a porcelain lined or negate kettle; cook over a moderate fire end wnen boiling, pour it back in the jar over the pears. Next day drain and heat cgain as before; do this for five consecutive days, (The last day boil the syrup down until there is just enoush to cover the fruit.) Add the fruit to the hot syrup; bvrins tne whole to -r boil ani put in stone or glacs jors or tumblers. ‘ne pears my be finished in one day by takin.» out tne fruit and cookin... the syrup Slowly acwn to the right emount; tnen the fruitis oaided = 2h to rereat it and finish as nvove, The fruit is less rich if done in this way, Tamcete Ketchup. l2 ripe tomtoes 4 tosp. brown suger lL tesp, mustard 2 dnree cuicns 2 toep. cinger 1 nutmeg (grated) 4 -reen peppers 1 tesp, cinn:mon 1 qt. vinegar 2 tosp. salt Peel tne tomatoes and tne onions. Chop tne onions and peppers fine. Poil all tre ingredients together for 3 hrs or until scft and broken. Stir frequently. Bottle and seal While hot. Greve Juice, Pick Concord grapes from tne stem, Wasn the grapes and heat them, stirrin, tnem all the time. When broken, pour into a jelly bag and allow the juice to drip from the grapes. Meesure it, and add = the amount of sugar, Cook tne juice and suger until they reacn the boilins point. Povr into hot bottles, cork eni seal irmedintely. Less susar moy be used, Bottle Wax, Melt tovxether equal pverts of shoenmakers! wax and ab Q x resin, When liquid, dip tne corked bottles into it, =-87 = @uince Preserves, 6 lbs. prepared quinces 5 lbs. sugar 1 qt. wter in which tne quinces weze cooked Wipe, quarter, pare and core the guinces and save the parings end cores for jelly. Cook the quinces an water until very tender. Drain carefully . Make a syrup of the suger and water, when sugar is dissolved, add the fruit and cook slowly for 3 hrs., or until tne quinces are dark red, Jar guickly. Strawberry Preserves. Pick over, wash, drain and hull strawberries; then weigh, Fill jars with berries, loke a syrup by boiling 2 their weight in sugar and water, allowing 1 c. to exch pound of sugar; cook 15 rin. Add syrup to fruit to overflow jars; let stand 15 min. wnen fruit will have shrunk and more fruit must be added to fill jars. Screw on covers, put in kettle “of cola water, heat water to boiling point and keep just below boiling point 1 hr, Raspberries may be preserved in tne sane way, a 886 Lesson XXIII. Serving. Plan menu for a dinner, four courses. Give several lessons in servings. Then serve a breakfast, luncheon, end dinner, @ividing labor among members of ihe class. Wstimate cost per person, Kkules for Serving. 1. Cold fcod should be served on cold dishes. Hot food Should be served on not cishes. 2. Dishes which admit of choice should be passed at the left; disnes wnich do not admit of choice snould be placed at the right. Plates must be removed from the rignt when possible, 3. Soiled dishes should be removed first, then food, the clean dishes, then crumbs, carving cloth, salt, etc. The table should be in the center of the room; table cloth is laid straight and smooth over a heavy flannel cloth, The center piece, if used, must ve exactly in the center of the tnuble; flowers or fruit in tnecenter, Carving cloth or ‘tea cloth exactly in thecenter of the end of the teble. Napkins should be simply folded and Raid at the left of the plate, Doilies shoulda he placed under finger bowls on dessert plates; e knife at the right, and a fork and spoon at the left of the bowl, Fill finger bowls one-third full. Doilies snould be placed on trays for serving. If bare table is used, have s. doily under each plate or hct dish, to preserve the polish of tne table, The doily should have a flannel lining sewed to it. -89-6 A napkin should be carefully folded around a not bakins dish, Baked potatoes or corn should be served ina navkin. Hot biscuits, crackers or cheese ere served ona neopkin,. Knives must be placed with the sharp edges turned toward the plate, at tne ri-nt, in order used; butter knife on bread and butter plates; spoons always at the risht; with the bowl turned up, in the order used; forks at the left, witn the tines turned up, in the order used. When a fork is to be used alone, as for oysters, fisn or salad, it may be placed at the ri-ht. The carving knife and fork should be placed on the Side teble till needed; then the knife should be lsid at the right of the carver and the fork at the left; lorge gravy spoon at the right, end sharpener, if used, at the left. It should te remowed as soon as used, Glasses should be plated at tne upper right hend side. Fill three-quarters full just before the meal is announced; watch and re-fill when needed, between the courses. They should be filled, when possible, witnout lifting from the table. Do not use ice in the glasses; fill water pitchers three-quarters, and keen them filled during the meal, Cruets, jugs, sugar bowls, salts end peppers should be filled when taken from the table. Pess two vesetables at once, with a napkin under each dish. Pass bread and butter tosether, butter ona tray; offer butter first, tnen brer:d. Pass crackers and cheese together, cneese on a tray. Bread and butter plates snould be placed at the upper left hand side; ea butter ball mav be placed on each plate. Place tne water, milk, salts end peppers at the corners of tne table, The teakettle should be placed direcly in front of the hostess, coffee pot, not milk and cream to the right, suger bowl, tray bowl, cups and saucers and spoons to tne left, in the order ,iven., These snould form @« semi-circle. Fruit plates, extra silver, china ani glass, milk and water, bread and butter,two napkins and e« crumb tray snculd be placed on the side teble;also anythnin;:: else which may be needed during the meal, Appearance of Waitress. Should dress simply and neatly, stand quietly and step lishtly. Regulntion dress, clean cotton material during the day, or plain black for dey and evening; turnover linen collers and cuffs, wnite apron and cap; shoes tha So not creok; the hair and neils should be neat. The n-nds should always be washed after custhng ani sweepinz; also the last tnin, before setting tne table and waiting on the table. GUY Syd , and , and, Protein av sley, PoulTRY ||/DINNER-L 3rd Protein] Ve etables Swpper-|-and Ree AVS Fish Git -4 -Aandaor 3rd| Protein Eq4s Qo wmmord Cauces Par gle | he yvro0n Table of Dishes Fov General MENUS Meal PREPARED] THE Conrse | Fog OD . , in the Garny sh DISHES||MEAL | meat | ELEMENTS MEATS Dinnery-F- Ard Protein Ueaectables Sup Pert. and Dat e y- Sa UCes(qravy } Dumplings Dew p tat ap phe- por Cav bo-— Syru Wishes Dinner land Protern For sley Sauces. Desserts aU last aN a Salad Oimner | --3rd. -1_- a \lwon Wressin g Ala 3 Sup per -|---Ind Cream pu ~ | Uaqeta kles See Cream inne | 1 pRrotem Fruits “PhP woop ee TWater C daireetl Ck aw dy ater Corks Nuts trurt Lesson XXIV. General Rules for ltousework. Lamps should always have spotless chimneys ond should have no oil on the outside cf reservoirs. To prevent oil from oozZin;:: out of burner, turn wick tdovm ofter light is out. Rub, but co not cut wicks, Wicks should be put in several kcurs before lamps ere to be used, so that they may be thorou;hly saturated witn oil. Burn for «® short time after ydjustins , to see that it is in a -=ood condition. Toose threads should be clipped off. Use soft paver or a glove witn unbroken fingers While caring for lamps. Do not allow bits of cleaned wick, flies or moths to lie in the lower pnrrt cf burner, as there is denger of tner igniting, and tney also close tre air space and prevent complete combustion. 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