Recipes For Instruction in Domestic Science

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DETROIT PUBLIC SCHOOLS
Department of Instruction,
Teacher Training and Research
RECIPES
for Instruction in
DOMESTIC SCIENCE
Elementary and Intermediate

Grades
Published by the Authority of the

BOARD OF EDUCATION
City of Detroit
1921
,
DETROIT. PUBLIC SCHOOLS

Department of Instruction,
Teacher Training and Research i
RECIPES
for Instruction in
DOMESTIC SCIENCE
Elementary and Intermediate

Grades
Published by the Authority of the

BOARD OF EDUCATION
City of Detroit
1921
\
Copyright, 1921, by Grace P. McAdam

The right to print and modify this work for use in
Detroit has been assigned to the
Board of Education,
City of Detroit
SEP2I 1921
'CI.A624464
DOMESTIC SCIENCE RECIPES
r4
3-
Preface
This book is intended for use in the elementary and inter-
mediate grades in the teaching of foods and cookery. It is primarily
a recipe book but includes some facts about food as well as the
principle and method of preparing the food.
The recipes have been gathered from various sources and

adapted to the work in school with the thought of economy through
the use of least expensive materials. They are reliable, the por-
tions given in each recipe are sufficient for the average family of
six, and may be used satisfactorily in the home kitchen.

To the Student
"The Three R's" have given you a range of "food for thought"
—but in your everyday living you will always have with you the
need of "The Fourth R" (Right Living) which means control of

all the conditons that go to make for healthy, happy living — sleep,
exercise, fresh air, food ; the most important of these is food, the
good, wholesome everyday "food for the hungry."
Preparation of food will be a pleasure if it is done well. "The

best things are nearest . . . then do not grasp at the stars, but
do life's plain, common work as it comes, certain that daily duties
and daily bread are the sweetest things of life."
This little book is intended to assist you in "the Fourth R"

(Right Living) by giving you some important and useful facts about
food —as well as about how to prepare food for meals in school and
in your own home.

Table of Contents
Chapter I. Introduction — Preliminary Lessons
Personal Cleanliness
Dishwashing
Care of Sink
Care of Floor
Care of the Stove
Care of Garbage Can
Measurements
Table of Abbreviations
Table of Measurements
Chapter II. Meals
Planning the Day's Meals

Some Important Things to Consider in Planning the
Meals
Some Typical Meal Plans
Suggestive Menus
Dining Room Service.
Chapter III. Beverages
Use of Beverages
General Rules for Making Tea and Coffee
Coffee
Tea
Cocoa
Fruit Beverages
Chapter IV. Energy-Giving or Fuel Foods — Carbohydrates

Sugar in Fruits
Sugar in Candy
Starch in Cereals
Principles of Cooking
Rules for Cooking Cereals
Starch in Vegetables
Classification of Vegetables
Sauces for Use with Vegetables
Chapter V. Energy-Giving or Fuel Foods — Fats and Oils
Sources and Uses of Fats and Oils in the Household

Frying
Butter
Chapter VI.
—
Chapter I.
Introduction — Preliminary Lessons

The best type of housekeeper feels that every part of her work is worth
doing well. The kitchen is her workshop for the care and preparation of
food for the family's use. It should be the cleanest room in the house.
When learning to cook it is very necessary to measure all ingredients
with exactness if the best results are to be obtained.
The following directions will assist you in the proper care of the kitchen
and in obtaining good results in cooking.
Personal Cleanliness —
1. A wash dress is to be preferred, or the dress well covered with an
apron.
2. The hair should be tied or pinned back and covered so that no hairs
may fall into the cooking.
3. The hands should be thoroughly washed with soap and water be-
fore you begin any cooking.
4. When cooking, wash your hands whenever they become sticky or
soiled, or after touching your hair or pocket handkerchief. Never
wipe them on your handkerchief or a dish towel.
5. The best way to taste what you are cooking is to take a little of the
food you are cooking up in a measuring spoon, put it in a teaspoon
and taste from the teaspoon.
Dishwashing
Preparation:
1. Collect all dishes, scraping and rinsing them as well, and pile to-
gether dishes that are alike.

2. Soak dishes which have contained starch, milk, or eggs in cold
water. Soak dishes which have contained fat or sugar in hot water.
3. Wipe out all greasy pans with paper and put paper in the garbage
can.
4. Fill two dishpans about two-thirds full with hot water, make one
soapy but do not leave soap in the water; use the other for rinsing.
Directions for Washing:
1. Wash the cleanest dishes first, usually in the following order glass, —
cups, saucers, silverware, plates, remaining china, cooking utensils.
Rinse all dishes in clear hot water, changing the water as often as
necessary.
2. Scour kitchen knives, forks and pans with Sapolio or cleaning powder.
3. Wooden handles should not be soaked. Do not put the cogs of
the Dover-beater in water.
4. Table should be scrubbed with clean hot water and soap or powder,
rinsed and dried thoroughly.
5. Towels should be washed in clean hot soapy water and rinsed in
clear water.
6. Wash and dry dishpans inside and out.
Care of the Sink —

Wash enameled sinks with soap and water, using Sapolio, or Cleanser,
to remove stains. Rinse the sink by letting a generous supply of hot
water run down the drain pipe. Kerosene cuts any grease readily.
Rinse well after using. Special cleaning of the drain pipe is made by
pouring a solution of washing soda down the pipe, (YiC soda to two
quarts water) and then using much hot water to rinse the pipe.
Care of the Floor —

Remove or cover all food before sweeping. Sweep with short firm
strokes, keeping the broom close to the floor, raising as little dust as
possible. Gather the dust into a small spot and take up with a brush
and dustpan.
Care of the Stove —
anything is spilled on the stove, wipe off immediately with a cloth
If
or paper. Clean stove with a little kerosene on a cloth. Wash zinc
under burners with soap and water and wipe dry.
Care of Garbage Can —

Place a clean newspaper in the can. Put only solid material in the
can; drain off all liquid. Keep can covered. Scald and scrub out the
can thoroughly each week.
Measurements —
Accurate measurements are necessary to success in cooking. All
measurements are level.
1. In measuring dry material, fill the measure and level off with a
knife.
2. When one-half a spoonful is desired, divide the material lengthwise
of the spoon and scrape out one-half; for one-fourth of a spoonful,
divide crosswise the remaining half.
3. A cupfulor spoonful is all the cup or spoon will hold.
4. To measure any solid fat, pack firmly in the measure and level off
with a knife.
Table of Abbreviations —
c— cup qt. — quart
tb. —tablespoon oz. —ounce
t. —teaspoon lb. —pound
pt. — pint
Table of Measurements
3 teaspoons equal 1 tablespoon

16 tablespoons equal 1 cup
2 CU P S equal 1 pint
2 tablespoons butter ^ qual j ounce
4 tablespoons flour equal x ounce
2 cups butter equaI j pound
4 cups pastry flour
equal ± pound
2 cups' granulated sugar
equal 1 pound
cups powdered sugar equal
2J6 cups rolled oats 1 pound
Wa
07/ .
_
equal , «
1 pound ,
2^ cups nee
equa , 1 pound
t(;
c«PS graham flour
equa
;
, , d
W& cups entire wheat flour ...
eqUa , H
^
,
P ° und
4V3 cups coffee *
2 cups chopped meat

.'.'.'.'. P ° Und
equal J
. .
Q . 1 pound
9 large eggs ,
,„.„ * ,
equal 1 pound
t
l well beaten egg
55 ....
equal 4„ ;tablespoons
, , ,
Chapter II.
Meals
Planning the Day's Meals:
(1) The meals

of the day should be planned to
meet the needs of all
members of the family. "Little children should not eat all
allowable to adults, nor should the grown foods that are
members of the famdy be Hmited
to the same simphcty of diet as the
children, for children have
digestive organs that will be overtaxed by undeveLed
unaeveioped
heavy foods."
'
he day s meals should supply all the
m „ T
muscle ,
substances needed to build the
bone, nerve, blood; to provide energy for
the day's activities ana
and
keep the body in good working order.
The Meals Should Contain:
Foods rich in
Carbohydrates (energy-giving or fuel foods
)
Sugar— As found in sugar cane, honey and dried
fruits
Starch— As foundin cereals and vegetables and tapioca,
sago, arrowroot.
Foods rich in Fats and Oils (energy giving or fuel foods
—
Animal Butter, cream, fat of meat. )
—
Vegetable Olive oil, mazola, crisco, etc.
Foods rich in Protein (body-builders.)
Milk, eggs, cheese, meat, fish, peas, beans, nuts.
Foods rich in Mineral Matter (body-builder

and regulator )
Iron, lime, phosphorus, etc. Found in fruits, * vegetables, milk eggs
whole grains, lean meat. ' '
Foods containing Vitamines (growth promoters

)
Found in milk butter, yolk of egg, meat, green
leaf vegetables, cereals
oranges and lemons.
A generous quantity of water should be used as a beverage.
Water — body regulator.
10 DETROIT PUBLIC SCHOOLS
(2) Some important things to consider in planning meals.
The main part of the meals of each day should consist of simply pre-
pared, mild-flavored, non-stimulating, and easily digested foods.
Milk should be used liberally in order to replace a part of the meat in the
average dietary, because, of all foods, it is richest in lime and because it is
rich in those dietary factors which are necessary for growth and for life
itself. No food in the dietary has greater importance than milk. One quart
a day for growing boys and girls.
Those cereals and cereal foods that contain the larger part of the grain
should be given preference in the dietary as they contain more mineral matter
than more highly milled grains.
Eggs should be used as long as they can be afforded. One egg a day for
each child in the family; and one or two for each adult, are sufficient.
Sweets in the dietary are unquestionably desirable, but they should be
served in such a manner as not to reduce the appetite for other foods and not
to satisfy the appetite with sweet foods only.
Fruits' and vegetables should be used liberally in the dietary, for they are
among nature's best body-cleansing and regulating agents. They furnish
substances which stimulate the activity of the intestine, neutralize the harm-
ful acids produced by the tissues', keep both intestine and blood in good
condition and provide the growth-promoting dietary factors.
Enough water should be consumed to maintain the body in clean, whole-
some condition.
(3) Some typical meal plans.
1
BREAKFAST PLANS
I
DOMESTIC SCIENCE RECIPES 11
(4) Suggested menus:

No. I No. II
Breakfast Breakfast
Oranges Prunes
Rolled oats with cream Breakfast Cereal
Toast Bacon —
—
graham muffins
Coffee — milk or cocoa for children Coffee milk for children
Luncheon
Luncheon
Cream of pea soup
Macaroni and cheese Whole wheat bread
Biscuits —
baked apples —
Gingerbread apple sauce
Tea for adults. Milk for children or other stewed fruit
Tea. Milk for children
Dinner Dinner
—
Meat loaf brown gravy Pot roast— brown gravy
Baked potatoes spinach — Boiled potatoes
Graham bread Vegetable Salad— bread
Cream Tapioca Baked custard
Milk for children Milk for children
Tea or coffee for adults Tea or coffee for adults
(5) Dining room service:
Table Service
On the proper table service much of the comfort, cheerfulness and re-
finement of the family depend. No amount of lavishness and perfection in
the preparation of the food will compensate for poor arrangement and serv-
ice in the dining room. The most perfect order, and yet the greatest freedom,
should exist.
—
No matter what the style of living may be and this applies to the sim-
plest as well as the most elaborate households —
there should always be a
care to make the table and food pleasing to the eye. Well-laundered table
linen, table ware that has been properly washed and wiped and that is ar-
ranged in an orderly manner, are the strongest factors in making a table
elegant and attractive. A
few flowers loosely arranged, a bunch of ferns, or
a small plant or fern will adorn and brighten a table more than any other
one thing that can be used. Such decorations are in place on the humblest
or the most sumptuous tables.
Directions for Laying the Table
1.See that the dining room is in perfect order, that the air is fresh
and sweet, warm in winter and cool as' possible in summer.
2. Cover the table with a silence cloth of felt or Canton flannel. Over
this spread a spotless tablecloth evenly, the middle fold upward, dividing the
table exactly in half.
3. Place silver one inch in from edge of table, allowing width of largest
plate between knife and fork.
4. Place knife at right of the plate with sharp edge of blade turned
towards plate.
5. Place fork at left, with tines turned up.
6. Place spoons at right.
7. Place silver in order in which it is to be used, the article used first
being farthest from the plate.
8. Place tumbler at tip of knife and bread and butter plate at tip of fork..
9. Place napkin, straight and square, at left of fork.
10. Place pepper and salt near corners or one of each between the places
for two people.
11. Place carving knife at right and fork at left of host and the table-
spoons beside the dishes to be served.
12. Place the coffee pot, sugar basin, cream pitcher, cups and saucers in
front of hostess.
13. Arrange the chairs so far away that they need be pulled out only
a little while the family are being seated.
General Directions for Serving

1. Everything should be ready before the meal is announced.
2. Fill water glasses and cut the bread the last thing.
3. Dishes for hot food should be warm. Dishes for cold foods should be
cold.
4. Food is served from the table by host and hostess or from side table
by waitress.
5. The host serves meat, fish and game.
6. The hostess serves tea, coffee, chocolate, salad, dessert.
7. Dishes are held in the palm of the left hand on folded napkin or
placed on a tray covered with a doily.
8. Pass everything to the left if the guest is to take a portion, holding
the dish firmly and low, and near enough that it may be within easy reach.
9. Things that do not admit of choice place from the right.
10. Remove all dishes from the right, with the exception of bread and
butter plates, taking serving dishes first and then the individual dishes
11. Before serving dessert remove all dishes not necessary for next
course, and brush crumbs from cloth.
12. Serve hostess first and host last, serving those at right of hostess,
then those at left.
13. Keep glasses filled. To fill glasses do not remove from table. Never
fill glasses more than three-fourths full. Handle the glass at the base.
14. Remove everything relating to one course before serving another.
15. In removing a course take large dishes or platters first, then the
plates and knives and forks.
16. If there is no waitress, one of the family quietly removes the plates
and prepares the table for the next course.
Graceful and easy table manners and a knowledge of how to serve and
how to be served add to the comfort and pleasure of one's family and friends
in the dining room.
Common Rules of Table Manners

Personal neatness and cleanliness.
1.
2. Sit erect, with feet on the floor and elbows' away from the table.
3. Eat slowly and quietly.
4. Do not play with the utensils on the table.
5. Talk only about cheerful and pleasant things.
6. Do not criticize the food.
7. Wipe lips frequently during the meal.
8. Spoons should be used only for liquid or semi-liquid foods. Use
a fork for salads, vegetables and dessert when possible.
9. Drink quietly from the side of the spoon, never from the tip. In
filling the spoon, move it away from you.
10. Do not tip soup plate for the last drop.
11. Spoons should not be left in cups when not being-used.
12. Handle a drinking glass near the base.
13. Toothpicks, like all other toilet articles', should be used in private.
Chapter III.
Beverages
A beverage is any drink. Water is the beverage provided by Nature for
man. Water is an essential to life. All beverages contain a large percentage
of water, and their uses to the body arc:
1. To quench thirst.
2. To introduce water into the circulation.
3. To assist in carrying off waste.
4. To aid in the processes of digestion.
5. To regulate temperature by evaporation of perspiration.
General Rules for Making Tea and Coffee
1. Keep the tea and coffee in closely covered jars. It is better to buy
coffee unground.
:.'. 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 minutes on the
leaves or grounds will extract the tannin.
Boiled Coffee (proportion for 1 cupful)

1 heaping tb. coarsely ground I cold water
t1>.
coffee (1 egg shell or y2 egg white is

1 tl>. cold water sufficient for 8 heaping tb. of
1 c. boiling water ground coffee)
Bit of crushed egg shell or little
g white.
Wash egg. Put coffee, egg shell or white of egg and first quantity of
cold water into coffee pot. Mix; then add boiling water and boil for 3
minutes. Remove from tire, pour out a little of the coffee, in order to clear
spout; return to coffee pot; add the second quantity of cold water. Allow to
stand for about 5 minutes in a warm place before serving. If the spout
is not covered, insert a piece of paper so the aroma will be retained.
Tea
~ t. tea :.'
e. boiling water
Scald or earthenware tea pot.
a granite Put in tea, and add boiling
water. Let stand 3 to 5 minutes. Serve at once.
Russian Tea
Follow recipe for making tea. Serve hot with a thin slice of lemon, from
which seeds have been removed, and sugar in each cup. Milk or cream
should never lie served with Russian tea.
Iced Tea
4 t. tea 2 c. boiling water
Follow recipe for making tea. Strain into glasses one-third filled with
finely cracked ice. Sweeten to taste. Serve with lemon.
Cocoa
3 tb. cocoa 2 c. boiling water
3 tb. sugar 2 c. milk (scalded)
Few grains salt
]\Iixdry ingredients together in a saucepan. Add boiling water slowly,
mixing thoroughly. Boil five minutes. While cocoa is boiling, scald the
milk in a double boiler. Then stir boiling cocoa into the scalded milk and
beat with a Dover beater before serving.
FRUIT BEVERAGES
Lemonade (One Glass)
Mix the juice of half a lemon and two or three teaspoonfuls of sugar
(sugar-syrup is better if at hand) mix until the sugar is dissolved, then fill
;
with cold water and shaved ice.

Lemonade
1 c. sugar Vi c. lemon juice
water 1 pt.
Make syrup by boiling sugar and water 10 minutes; cool, add fruit juice
and dilute with ice water to suit individual tastes. Lemon syrup may be
bottled and kept on hand to use as needed. Serves' 6.
Pineapple Lemonade
1 pt. water 1 pt.ice water
1 c. sugar 1 can grated pineapple
Juice 3 lemons
Make syrup by boiling water and sugar ten minutes; .cool, add pineapple
and lemon juice, strain, and add ice water. Serves six.
Chapter IV.
Energy-Giving or Fuel Foods: Carbohydrates —Sugar and Starch
SUGAR
Sugar is sweet crystaline substance and like starch, is a carbohydrate.
It differs from starch in being soluble in cold water and in its sweet
taste.
Sugar is obtained from sugar cane, sugar beets, sorghum, and sugar
maple.
Sugar ranks high as an energy-giving food. It passes quickly into the
circulation, so it produces energy in a very short time. It forms part of
the rations' of the soldiers of this and other countries.
Sugar is a great preservative, hence its use in preserving fruits and milk.
Fruits
The chief foodstuffs' in fruits are carbohydrates and mineral matter.

Fresh fruits' contain from 75% to 95% water, and are especially valuable
for mineral matter.
Dried fruits' as figs, dates, prunes and raisins contain a large quantity of
sugar.
Stewed Prunes
Wash the prunes through several cold waters, cover them with fresh
cold water, and soak over night. Next day, turn them with the water into
a porcelain-lined kettle; and let them simmer very gently until tender. When
nearly done add sugar to taste and finish cooking. J4 c sugar to 1 lb. prunes. -
A slice of lemon may be added to the syrup while simmering, if liked.

Dried peaches may be stewed in the same way.
Baked Bananas
bananas
6 Vs c. sugar
2 tb. melted butter juice 2 tb. lemon
Remove the skins from bananas and cut in halves lengthwise. Place
in a shallow granite pan and baste with the butter, sugar and lemon juice
mixed together, using half the mixture. Bake twenty minutes in a slow
oven, basting during baking with remaining mixture.
Candy
Sugar exists in candy in concentrated form, and is an energy or fuel
giving food, hut it should not he eaten to excess nor before meals. If too
much is eaten at a time it is likely to ferment in the stomach.
In cooking sugar for candy use an agate or an iron pan, as it is 'ess
liable to burn than in tin.
Butter pans for candy before it is cooked.
Have ready some cold water in which to test the candy. Water should
be changed for each test.
Whenthe candy is poured into the pan, do not scrape the saucepan
Over nor allow any of the scrapings to fall into it.
it,
Scraping or stirring the candy while cooling, after it has been poured
into the pan will cause it to become sugary.
Acid substances, like vinegar or cream of tartar^ added to the candy
while cooking will prevent it graining.
Butter Taffy
2 c. brown sugar yx c. butter

water 1 c.
Melt butter in saucepan and add sugar and water. Bring to boiling
point and let boil, without stirring, until mixture becomes brittle when
tried in cold water. Pour into a buttered pan. cool slightly, and mark into
squares.
Peanut Candy
: c. sugar 1 cup chopped peanuts

salt
Put sugar into a perfectly smooth pan. place on the stove and stir until
sugar is melted, taking care to keep the sugar from the sides. Add the nut
meats and pour at once into a buttered pan.
Ice Cream Candy
2 c.sugar tl>. vinegar 1
Yz water c. y2 t. cream of tartar

Boil all together without stirring, until it will harden in cold water.
Pour on a well greased plate to cool. As edges cool, fold towards center.
When nearly cold pour % t. vanilla over the top. Pull until white and
glossy. Cut in pieces with scissors tor serving.
Chocolate Fudge
2 c. sugar 1 scant c. milk

:.'
sq. of Baker's chocolate /2
l
t. vanilla
2 tb. Karo 2 tb. butter
Cook ingredients together until it will form a soft ball when dropped
all
into cold water. Stir occasionally while cooking but do not scrape sides of
pan with spoon as the sugar granules which form on sides of pan must
not be allowed to fall into the candy, as these make the candy granulate.
When done remove pan from fire and quickly place it in another pan of cold
water to instantly stop cooking. When candy is cold, beat it until it begins
to thicken. Pour into a buttered pan. cut in squares.
Pinoche
2 c. light brown sugar 4 tb. butter
y2 c. milk 1 c. nut meats
y2 t. vanilla
Boil the first three ingredients until a soft ball can be formed in cold
water. Remove from fire, cool, add nut meats and vanilla and beat until
creamy. Pour into buttered pans. When cool cut into squares.
Cocoanut Cream Candy

V/t. c. sugar 2 t. butter
Y2 c. milk Vz c shredded cocoanut
y2 t. vanilla
Put butter into saucepan, when melted add sugar and milk and stir until
sugar is dissolved. Heat to boiling point and boil 12 minutes. Remove
from fire, add cocoanut and vanilla and beat until creamy and mixture begins
to sugar slightly around edge of saucepan. Pour at once into a buttered pan,
cool and cut into squares. y2 c. nut meats, broken in pieces, may be used in
place of cocoanut.
Sea Foam
2 c. granulated sugar y2 c corn syrup
y2 c. water 1 c. nut meats
2 egg whites
Cook sugar, water and syrup together until it will harden in cold water.
Take from the fire, stir in the nut meats which have been broken in small
piecesand add gradually, stirring constantly, to the beaten whites. Beat until
creamy consistency and turn into a buttered mould; cool and cut into squares.
Cereals
Cereals are grains or grasses, the seeds of which are used for food.
—
Kinds of cereals Wheat, oats, Indian corn or maize, rye, buckwheat,
barley, rice; from these are prepared the various breakfast foods.
—
Composition Starch, cellulose, protein, mineral salts, fat and water.
—
Starch Starch is a fine, white, glistening powder, insoluble in cold
water, but partly soluble in hot water, with which it forms a jelly-like paste.
Principle of Cooking Cereals
1. Complete opening of starch granules by the boiling temperature of

water.
2. Softening of the fibre by long continued low temperature, with a
supply of water present.
Rules for Cooking Cereals

Put water and salt in top of double boiler, and place over fire. When
water boils, add the cereal gradually, stirring constantly, cook for five minutes;
then place in lower part of boiler which should contain boiling water, and
cook for thirty minutes.
Rolled Oats
1 c. Quaker Oats 3 c. water

y2 t. salt
Cream of Wheat
1 c. Cream of Wheat 6 c. water
V-A. t. salt
Corn Meal Mush

1 c. corn meal 4 c water
1 t. salt
Cook corn meal for three hours for fried mush. Pour
into greased
baking powder cans. Cover. When cool remove
from can, cut in thin slices
roll in flour. Brown in a little hot fat. Serve with syrup!
Macaroni and Cheese

maca5°" n on .e-inch pieces. Put 2 c. macaroni in 2
reak i
c,H^
salted water
t
and boil
-i
until soft.
qts. boiling
Dram and rinse in cold water to harder?
outside. Make 2 c. thin white sauce and add
cheese is melted.
c. grated cheese.
Put macaroni into a buttered baking-dish and pour
H
Stir until
the
sauce over it. Sprinkle with buttered crumbs and
put into oven to reheat
and brown crumbs.
Spaghetti and Tomato Sauce

Boil spaghetti in salted water forty-five minutes or till very tender Drain
and reheat in tomato sauce.
If liked, sprinkle with grated cheese.
Or cover spaghetti with tomato sauce, sprinkle with buttered
crumbs
and bake till brown.
Boiled Rice
1 c- rf ce 2 t. salt
3 qts. boiling water
Put water and salt in saucepan to boil. Pick over rice, put in a strainer-
place in bowl of cold water. Rub between the hands to remove dust emptying
water in bowl until it becomes clear, when rice is clean. Cook rapidly
thirty
minutes, or until a kernel may be easily crushed between thumb and
finger
adding water as it boils away. Drain in a strainer, return to saucepan and
shake on stove. Stir with a fork to prevent kernels from getting crushed.
Steamed Rice
1 c -
rice %H c. to 3% c. water
1 t. salt (according to age of rice)
Put water and salt in top of double boiler, place directly over fire and
when water boils add gradually the well-washed rice, stirring with a fork to
prevent the kernels from adhering to the boiler. Boil five minutes, cover
place over under part of double boiler, and steam about forty-five minutes,'
or until the kernels are soft; uncover, that steam may escape. When rice is
steamed for a simple dessert, use one-half quantity of water given in recipe,
and steam until rice has absorbed water; then add scalded milk for the
remaining liquid.
Rice and Cheese
2 c. boiled rice y2 c. chopped cheese

1 c. buttered crumbs 1 tb. butter
Few grains cayenne Milk
Cover bottom of a buttered baking dish with rice. Sprinkle with a few
grains cayenne and cheese; and dot with butter. Repeat and add milk to
half the depth of dish. Cover with crumbs and bake to heat mixture and
brown crumbs.
Rice and Tomatoes
y2 c. rice 2 c. hot stewed tomatoes

1 tb. butter ys t. pepper
1 t. salt 1 c. boiling water
Pick over rice, place in a strainer in a bowl of cold water and wash
well, rubbing between the hands. Use several waters for washing rice.
Melt butter in a frying pan, add rice, drained from water, and cook until it
becomes a light brown, stirring constantly. Put the boiling water in top of
double boiler, add rice and steam until rice has absorbed water. Add to-
matoes and seasoning and cook until rice is soft. Serve as a vegetable.
Vegetables
We eat as vegetables the fruits or seed vessels of some plants; of others

the root, the leaves or some other part. Vegetables, like fruits, contain salt
important to health. There are two classes of vegetables those growing —
under ground, such as potatoes, carrots and parsnips, valuable for starch
and sugar and mineral matter, and those growing above ground, or green
vegetables, such as' lettuce and spinach, mostly valuable for mineral matter.
Vegetables are economical food when used in season, and are a very
necessary part of the diet. In cooking those rich in mineral, such as spinach,
peas, oyster plant, a small amount of water should be used, so that the
minerals may not be lost by dissolving in the water.
The woody part of vegetables is called cellulose. This is not digestible
but is important and is suitable to combine with such concentrated foods as
eggs and milk. If possible, at least two vegetables should be found in every
dinner, and vegetables should form a large part of our diet in spring and
summer.
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 should be sound and firm.
4. Asparagus should be even in size, the stalks not bitten by insects.
5. Cauliflower should be firm and white, free from blemishes, fine in
texture.
6. Peas' should have crisp pods well filled but not too full.
7. String beans should be crisp and snap easily.

All leaf vegetables should be crisp, not wilted.
Summer vegetables should be cooked as soon after gathering as pos-
sible. Wilted vegetables' may be freshened by allowing to stand in cold
water.
In using canned goods, empty the contents of the can as soon as opened,
otherwise the acid in the vegetables may act upon the tin and form poison-
ous compounds.
Vegetables should be washed in cold water and the larger varieties
scrubbed with a small brush kept for this purpose.
'
Classification of Vegetables
The parts of vegetables used for foods are seeds, roots, leaves, stalks,
fruits, shoots, tubers, bulbs, flowers.
Seeds: Peas, beans, corn.
Roots: Carrots, parsnips, beets, turnips.
Leaves: Spinach, lettuce, cabbage.
Stalks: Celery, rhubarb.
Fruits: Tomatoes, eggplant, pumpkin, cucumber.

Shoots: Asparagus.
Tubers: Potatoes.
Bulbs: Onions.
Flowers: Cauliflowers.
Rules for Cooking Vegetables

1. Use vegetables which are in season, and select medium sized or
rather small vegetables.
2. Wash thoroughly in cold water, and if wilted allow to soak until
freshened.
3. Green, above ground, vegetables should be cooked in boiling salted
water uncovered.
4. Underground vegetables, cook in boiling salted water, covered.
5. Strongly flavored vegetables such as cabbages and onions, should
be cooked uncovered. Change the water over onions once while cooking.
6. Vegetables should be cooked only until tender and served plain,
with salt, pepper, butter or milk, or creamed with a white sauce.
7. Use the cooking water, if palatable, in sauce, soup-stock, cream of
vegetable soup, etc.
8. The time required to cook any given vegetable depends upon its size,
age, and freshness. Dried or wilted vegetables cook more quickly if first
soaked in cold water.
Baked Potatoes
Select medium-sized potatoes. Wash them, lay them in a shallow pan.
Bake forty-five minutes in a hot oven, turning them occasionally in order
that they may cook evenly. Before serving, break skins slightly in order
that the steam may escape. (To make skins tender grease before baking).
Boiled Potatoes
Put water to boil. Wash, pare medium-sized potatoes. Cook in salted

boiling water twenty-five minutes or until tender. Do not let water boil
rapidly, as the outside of potato will break before the center is cooked. Drain
quickly. Shake over stove to let steam escape. Serve in an uncovered vege-
table dish.
Mashed Potatoes
6 boiled potatoes . ~ tb. butter
y2 c. hot milk V2 t. salt
J4 t. pepper
Mash potatoes in kettle in which they are cooked. Add seasoning and
hot milk. Beat with a fork quickly until light and creamy. Turn into a
dish. Do not press down or smooth them over.
Potatoes on the Half Shell
Cut baked potatoes in halves lengthwise. Remove centers carefully.

Mash, season to taste with salt, pepper and butter. Moisten with hot milk.
Pile potatoes back lightly in the shell Put in oven to reheat, and brown
slightly.
Mashed Potato Cake

Shape cold mashed potatoes into small, round cake.
, Put in a pan,
brush with milk and bake until a golden brown, or roll in flour and saute in
hot fat.
Creamed Potatoes
Reheat two cups cold boiled potatoes, cut in neat pieces, with 1%. c.
white sauce, or cut raw potatoes into cubes, boil until tender, add to white
sauce.
Potatoes Au Gratin
Put creamed potatoes in a buttered baking dish, cover with buttered

crumbs, and bake on top grate of oven until crumbs are browned. If desired,
add ^4 c grated cheese to white sauce in which potatoes are creamed.
-
To Butter Crumbs
Allow butter for each cup of crumbs.
1 tb. of Melt butter and stir crumbs
into it lightly with a fork.
Browned Potatoes
Pare the potatoes' and parboil ten minutes; drain and put on the rack
in a pan in which meat is roasting. Baste when the meat is basted.
Raw Scalloped Potatoes
Butter a baking dish. Slice raw potatoes into cold water, drain and put
in the baking dish, dotting between the layers with butter and sprinkling
with salt, pepper, and flour. A few drops of onion juice may be added. Add
milk to level of potatoes and bake in a moderate oven until tender, about l 1/^
hours.
Lyonnaise Potatoes
Two butter or drippings melted in pan; 1 small onion sliced thin,
tb.
browned butter; four cold boiled potatoes cut in one-fourth inch slices
in
sprinkled with salt and pepper. Stir until heated. Let stand until potatoes
are browned underneath, turn and brown on other side. Sprinkle with 1 t.
finely chopped parsley.
To Chop Parsley
Remove leaves from stems of parsley. Dry on a towel. Gather closely

between thumb and finger and cut through and through with a knife, holding
point of knife on the board, and with a circular motion cut parsley fine.
Glazed Sweet Potatoes

6 med. sized sweet potatoes 4 tb. water
/2
sugar
l
c. 1 tb. butter
Wash and pare potatoes, and cook in boiling salted water for ten min-
utes. Drain, cut in halves lengthwise, and place in buttered pan. Make a
syrup by boiling the sugar and water for ten minutes, then add butter.
Brush potatoes with syrup and bake fifteen minutes, basting twice with the
syrup.
Creamed Carrots
Wash and scrape six medium sized carrots. Cut in one-fourth inch
cubes, one-fourth inch slices' or fine strips. Cook in boiling salted water
twenty-five minutes or until tender, drain. Mix with one cup white sauce.
Vegetable oysters, turnips and parsnips may be used in the same way.
Mashed Turnips
Wash, remove thick paring from turnips. Cut in slices or quarters.
Cook in boiling salted water until soft, drain, mash, season with salt, pep-
per and butter.
Creamed Peas
Dr^' n " n Can f peas Cook five m^utes in boiling water
«* Dram. \# * ? „ or until
'
-.
B
solt. Mix ,
carefully with 1 c. hot white sauce.
Succotash
1 pt. Lima or kidney beans i c . milk or cream
1 pt. corn cut from cob 2 tb. butter
Salt and pepper to taste
Cook beans in boiling water twenty-five minutes, add
one minute and drain. Add corn, milk, and cook five t soda boil %
minutes, add salt and
cook three minutes longer. This may also be made from
canned corn and
Deans.
Green Corn Fritters

1 c. corn pulp 14 c fl our
e «8 1 t. butter
J
'2 sa ' t
*•
14 t. pepper
Remove husks and from corn. Hold corncobs on a board
silky fibres
ends downwards, and with sharp knife cut through kernels.
Press out the
pulp with the back of the knife, being careful not to work
so closely as to
remove hulls. Mix corn well-beaten egg and dry ingredients
together, and
lastly add butter which has been melted and
slightly cooled. Beat batter
well, and drop by spoonfuls on a well-greased griddle.
When air bubbles are
seen and fritters have a dry appearance on surface, turn
them and cook on
the other. side until brown.
Creamed Peas in Turnip Cups

Wash, pare
six medium sized purple top turnips. Remove slice from
both ends, scoop out center with teaspoon, forming a hollow
cup Cook
twenty minutes in boiling salted water until tender. Drain Fill with
creamed peas. Serve hot.
Sauces
White Sauce, 1
2 tb. butter 1 c . m \] k
2 tb. flour J4 t . salt
Few grains pepper
Melt butter, add flour and seasoning. Mix smoothly, add milk slowly
stirring until smooth and glossy.
White Sauce, 2
1 c. milk 1 t b. flour
Va t. salt 1 tb. butter
Rub butter and flour together in bowl until creamv. Scald milk in double
boilerand add gradually to butter and flour. Return to double boiler add
seasoning and cook until thick.
» Tomato Sauce
2 c. strained tomatoes 1 t.* salt
4 tb. butter y8 t. pepper
4 tb. flour 1 t. onion juice
Prepare the same as white sauce.
Erown Gravy
Pour off all the fat from the dripping-pan which beef has been roasted,
in
with the exception of 3 tb. Add 3 tb. and stir till brown. Add
flour
gradually 1^ c hot water. Cook five minutes or till thick and smooth.
Season with salt and pepper. Strain if necessary.
Drawn Butter Sauce

l /
l
2 c. hot water ^ t. pepper
V2 t. salt 3 tb. flour
Vi c. butter
Melt one-half the butter. Mix flour and seasonings, add to butter, mix
thoroughly, then add hot water gradually. Boil five minutes' and add re-
maining butter cut in small pieces.
Egg Sauce
Add two hard-cooked eggs cut in one-fourth inch slices to drawn butter
sauce.
Parsley Butter
2 tb. finely chopped parsley V2 t. salt

Y\ c. butter y% t. pepper
2 tb. lemon juice
Cream butter, add salt, pepper, parsley, and then lemon juice very slowly.
Chapter V.
Energy-Giving or Fuel Foods —Fats and Oils
Sources of Fats and Oils

I. Animal Kingdom.
From this source we obtain the hard, solid fats. They are found directly
under the skin of animals and around the organs.
II. Vegetable Kingdom.
From this source come the liquid fats or oils. These are obtained from
nuts, seeds, and some fruits.
Uses of Fats and Oils in the Household

1 — Cooking agent.
a — Sauteing.
b — Frying.
2 — Shortening.
3 — Flavoring.
4 — Greasing tins.
5 — Soapmaking.
Frying
General Rules
Frying is cooking by means of immersion in deep fat raised to the
temperature of 350 to 450 degrees, or temperature reached when fat is quiet
and there is a faint blue smoke.
Fats used for frying are olive oil, cottonseed oil, cottolene, mazola, crisco.
beef drippings, lard, or a mixture of several fats.
Place the articles to be cooked in a hath of fat deep enough to

float them
Test for fat when frying:
Drop in an inch cuhe of hread, if it browns in 40 seconds the fat is ready
for cooked articles. If the hread browns' in 60 seconds the fat is
readv for
uncooked articles.
All articles fried must he drained on brown paper.
When one set is
taken from the fat it must he reheated and tested before adding a
second set.
After using the fat strain through cheese cloth and set aside for
future
use.
Precautions
1. Ketjle should not he 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 temperature will
be lowered.
:•!. Do not move the kettle while the fire is under it.
4. Lower food carefully into fat to prevent spattering.
To Try Out Fat

Take heel tat. beef suet, or pork fat. Remove the tough outside ^kin
and all the lean parts; cut it into small pieces, put into a sauce
pan and
cover with cold water. Set it on the stove uncovered so that the
steam may
carry away any impurities. When the water has nearly all evaporated set
the kettle back to keep the mixture from burning, and let the
fat slowly fry
out. When the melted fat is still and the scraps of skin
are shriveled at the
bottom of the kettle, strain the fat through a cloth and set it away to cool
When it is white and hard it can he used to grease baking tins, to make
pastry and to fry different foods, such as doughnuts' and fish
hills The
clarified beef fat is called drippings, and the clarified pork
fat, lard.
To Clarify Fat
Melt fat, add raw potato cut

in quarter-inch pieces, and allow fat to
heat gradually; when
ceases to bubble, and potatoes are well browned
fat
strain through double cheesecloth, placed over wire
strainer, into a pan'
The potato absorbs any odors or gases, and collects to itself some of the
sediment, the remainder settling to bottom of kettle.
When small amount of fat is to be clarified, add boiling water to the
cold fat, stir vigorously, and set aside to cool. The fat will form a cake
on top, which may be easily removed. A sediment will be found on the
bottom of the cake, which may he scraped off with a knife.
Fried Potatoes
Cut potatoes into the desired shape. For Saratoga Chips cut them into
thin slices; tor French Fried cut them into sections lengthwise.
Soak them
in salted icewater one-half to three-quarters of an hour.
Dry thoroughly on
a towel and drop into hot fat. When brown remove from the fat with a
skimmer and drain on soft paper. Sprinkle with salt.
Potato Croquettes
2 c. hot riced potatoes yA t. celery salt
2 tb. butter Yolk 1 egg
'* * sa ' t 1 t. finely chopped parsley
A
l
t. pepper Few drops onion juice
Mix ingredients in order given, and beat thoroughlv. Shape, roll in
fine
bread or cracker crumbs, in beaten egg, then in crumbs. Fry in
smoking
hot deep fat until golden brown. Drain on paper. The most
common way
to shape croquettes: roll one rounding tb. of the mixture, lightly, in palms
of hands to form a smooth ball. Then roll on a board, still using palm of
hand, flatten at ends', thus giving a cylindrical shape. If mixture is rolled
out very long croquettes are liable to break during frying.
Doughnuts
1 c. sugar 1 t. baking powder
2y2 tb.shortening 1 t. baking soda
1 egg A
Z
t. cinnamon and nutmeg
1 c. sour milk 1J/2 t. salt
Flour to roll
Cream
the butter and add one-half the sugar gradually and cream again.
Beat egg until light and add remaining sugar. Combine the two mixtures.
Sift three and one-half cups of flour with baking powder, soda and spices and
add gradually to the creamed mixture, adding more flour if necessary to
form a stiff dough. Toss on a floured board and knead slightly. Roll out
to one-fourth inch thickness and shape with a doughnut cutter. Fry in deep
fat and drain on brown paper. Doughnuts should come quickly to the top
of fat, brown on one side, then be turned to brown on the other side. Avoid
turning more than once.
Butter
Experiments to Illustrate Butter-Making
Yz pint of thick cream into a small bowl and beat it with a Dover
Put
egg beater until it separates into specks of butter and buttermilk. Gathei
the butter into a lump, and after pressing out as much of the buttermilk as
you can, wash the butter under a stream of cold water. Work with a wooden
spoon to remove the water, and add a little salt.
Butter
Good butter is firm, not crumbly, yields little water when pressed, and
foams when heated.
Chapter VI.
Body-Building Foods — Protein
MILK
"Milk is the indispensable food for children and whole milk in some form
must be furnished them if the nutrition of the average child is to be main-
tained and, if normal growth in height and weight is to be assured every
child, it should have from 18 months to 12 years one and one-half pints of
milk in its daily diet."
Composition of Milk
Water, mineral matter, fat, sugar, protein (albumen and casein).
How Milk Should Look

- 1. Milk should have a yellowish white color and a sweet, pure taste.
2. Milk should have no sediment.
3. Milk should not look blue around the edges.
4. When poured from a tumbler milk should cling to the glass a little.
Care of Milk
1. Milk should be kept in a cool place.
2. Milk should be kept covered to keep dust and germs 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 so that it will not boil
as boiled milk is indigestible.
Rennet Custard
1 milk qt. 1 t. vanilla

J4sugar c. 1 junket tablet
Heat the milk in a double boiler until it is lukewarm. Add sugar and
stir until dissolved. Stir in the vanilla and rennet and pour into a glass
it is
dish. Let it stand in a warm room until it begins to thicken, then set in a
cool place and leave it until it is firm. Sprinkle with t. cinnamon or nut- %
meg and serve with cream (or milk) and sugar.
Cream or Milk Toast
1 c. milk, scalded 1 tb. butter

% t. salt H tb. flour
Rub butter and flour together, add hot milk and seasoning. Stir until
smooth. Make toast in the oven, or broiler, or on toaster. Pour white sauce
between slices and over all. Serve very hot.
Cream Soups
Cream Potato Soup
3 potatoes (small) J4 t. celery salt
1 pt. milk 1 stalk celery, chopped

1 t. chopped onion 1 t. chopped parsley
y 2 t. salt 1 tb. flour
pepper
Y% t. 2 tb. butter
Wash and pare potatoes, cut in small pieces, cook in boiling salted water
until tender. Drain and mash. While potatoes are cooking scald milk with
onion and celery in double boiler. Rub butter and flour together, add a small
amount of hot milk to make a paste, add remaining milk and return to boiler
to cook. Add hot mashed potatoes, stir until smooth and strain. Add parsley
and serve. If too thick, add hot milk.
Cream Pea Soup

1 can peas 1 slice onion
2 t. sugar 2 tb. butter
2 c. cold water 2 tb. flour
2 c. milk 1 t. salt
A t. pepper
l
Drain peas from liquor, add sugar and cold water, and simmer 20 minutes.
Meanwhile scald milk with onion in double boiler; rub butter and flour to-
gether, remove onion from milk, and add a small amount of hot milk to
butter and flour to make a paste. Add remaining milk, return to double
boiler, and add strained peas to mixture. Reheat, add seasonings, and serve
hot.
Mock Bisque or Cream Tomato Soup
1 can tomatoes Vs t. pepper

1 qt. milk A
l
t. soda
1 t. salt 2]/2 tb. butter
4 tb. flour
Stew the tomatoes till soft, strain and add soda. Heat the milk in a-
double boiler. Rub the butter and corn starch together, adding slowly enough
hot milk to make it pour easily. Stir slowly into the scalding milk and cook
fifteen minutes. Add seasoning and strained tomatoes. Serve at once. The
soda prevents the acid in the tomatoes from curdling the milk.
Croutons
Cut stale, slightly buttered bread into one-half inch slices. Remove the
crusts and cut the bread into half-inch cubes. Brown in a hot oven, or fry
in deep fat. Serve with soup.
Legumes
Baked Bean Soup (Legumes)
3 c. cold baked beans 2 tb. butter
3 pts. water 2 tb. flour
2 slices onion 1 tb. chili sauce
2 stalks celery Salt
iy2 c. stewed and strained Pepper
tomatoes
Place beans, water, onion and celery in a sauce pan and bring to boiling
point. Simmer 30 minutes. Rub through a sieve, add tomatoes and chili
sauce. Rub butter and flour together, add some of the hot liquid to make a
paste and pour thickening into soup. Stir until smooth. Season and serve
with very crisp crackers.
Split Pea Soup (Legumes)
1 c. dried split peas 3 tb. butter
2y2 qts.cold water 2 tb. flour
1 pt. milk ll At. salt
y2 onion Vs t. pepper
2 inch cube fat salt pork
Pick over peas, soak over night. Drain, add cold water, onion and pork
and simmer 34 hr. Rub through a sieve. Rub butter and flour together, add
a small amount of the hot liquid, to make a paste, pour into pea mixture.
Season, add milk and cook until smooth. If water from boiled ham is used
omit salt from recipe. Serve hot.
Baked Lima Beans
1 pt. lima beans 1 green pepper
YA bacon lb. 1 pimento

1 onion (small) 1 t. salt
Wash and soak beans over night. Drain, cover with fresh cold water,
bring to a boil and let simmer for one-half hour. Cut the bacon in small
pieces, try out in frying pan, remove bacon, add onions and peppers and
cook until onion is yellow. Pour beans into baking dish, add bacon, onions
and peppers, and salt. Bake two hours in moderate oven adding more water
as necessary.
Cheese
Cheese, the curd of milk obtained by heating milk and
is made from
making it thick by the use of rennet or an acid. Cheese is made from skim
milk, whole milk, or milk to which more cream has been added.
General Rules
Cheese should be kept covered with cloth in a cold place.
When cheese becomes dry and hard grate and keep covered tightly until
ready to use.
To Grate Cheese
Select stale, dry cheese for grating. If cheese is fresh, chop fine :
n a
chopping bowl. If cheese mats sprinkle with fine cracker crumbs.
Cottage Cheese
1 qt. thick, sour milk 2 t. butter
VA t. salt
Cream enough to make cheese as moist as desired.
Heat the milk very slightly in a stew pan or double boiler. As soon as
the curd separates from the whey, strain the milk through a cloth. Squeeze
the curd in the cloth rather dry.
Put in a bowl and with a spoon mix it to a smooth paste with the butter,
salt and cream. Serve lightly heaped up. 1 qt. sour milk shrinks to J^ c.
cheese.
If the milk is heated too hot the curd becomes tough.
Cheese Wafers
Sprinkle wafers with grated cheese mixed with a few grains of cayenne.
Place in a shallow pan and bake in a moderate oven until the cheese melts.
Welsh Rarebit
1 tb. butter Vx t. salt
1 t. cornstarch Va mustard
t.
y2 c. milk Few grains cayenne

Yi mild, soft cheese.
lb. Toast or wafers
cut in small pieces
Melt butter in double boiler, add dry ingredients, stir until well mixed,
then add milk slowly and cook ten minutes. Add cheese, and stir until cheese
is melted. Serve on slices of toast or wafers.
Cheese Fondue
1 c. scalded milk Vi t. salt
\ c. soft, stale bread crumbs Dash of cayenne
1 tb. butter grated cheese 1 c.
Yolks eggs, whites 3 eggs
.'5
Mix milk, bread crumbs, butter, salt, cayenne and cheese together, tnen
add yolks' of egg beaten until lemon-colored. Cut and fold in the whites
beaten until stiff. Pour into a buttered baking-dish and bake twenty minutes
in a moderate oven. Serve at once.
Cheese Pudding
1 c. cheese grated or cut into %. c. dried bread crumbs

pieces 1 egg
1 c. milk Vi t. salt
Cayenne
Beat egg slightly, and add other ingredients. Turn into buttered baking
dish or custard cups. Place in pan of hot water and bake in moderate oven
until firm. Serve hot.
Eggs
Composition of Eggs
Protein
Albumen
I Fat I Sulphur
White \ Water Yolk i
\
I
|
Mineral matter [ Iron
I Mineral matter
I Coloring
Test for Freshness of Eggs
1. A fresh egg will sink to the bottom of a pan of water.

2. When held to the light the fresh egg will look clear.
How to Preserve Eggs

1. Eggs may be kept for a long time by packing them, small end down,
in bran, salt,sawdust, etc. These substances will exclude the air.
2. —
Liquid-glass as a preservative. Put eggs in crocks and cover with
one part liquid glass to seven parts water. Cover and keep in a cool place.
How to Break an Egg

Hold egg in left hand and strike it sharply with a knife or strike the
egg on the edge of a bowl. Put thumbs together at crack and gently pull
shell apart.
How to Separate an Egg
Crack the egg, break the shell apart, slip the yolk from one
and gently
piece of shell to the other several times until the white has' run over the
edge of the shell into the dish.
If using several eggs, break each one separately into a cup or saucer.
Beating Eggs
1. —
Slightly beaten When a full spoonful can be taken up.
2. Well-beaten yolks— Light, thick and lemon-colored.
3. —
White beaten dry Mass does not slip from dish turned upside
down.
Soft Cooked Eggs
Place eggs in a saucepan containing boiling water. Cover and let stand
without boiling from six to eight minutes.
Scrambled Eggs
5 eggs A
l
*. salt
y2 c. milk A
l
t. pepper
2 tb. butter
Beat eggs slightly, and add salt, pepper and milk. Heat a frying pan,
put in butter and when melted, pour in mixture. Stir and scrape continually
from bottom of pan until of creamy consistency. Serve on toast or hot
minced ham or veal. Garnish with parsley. Eggs may be scrambled in a
double boiler.
Poached Eggs
pan two-thirds full of salted water, allowing /2 tb. salt to % qt.
x
Fill
water. Break eggs carefully into a saucer, one at a time. When water
boils,
slip eggs in carefully. Turn down fire and allow eggs to remain in water
without boiling until white is firm and a film has formed on yolk; remove
with a skimmer and place on toast.
Hard Cooked Eggs

Eggs may be cooked hard in a double boiler in from fifteen to eighteen
minutes.
Stuffed Eggs
Cut hard-boiled eggs into halves lengthwise. Remove yolks carefully
and mash them, seasoning to taste with salt, pepper, onion juice, mustard
and melted butter or vinegar to moisten. Place back in the whites.
Egg Vermicelli
3 hard cooked eggs 4 slices toast

1 c. white sauce Parsley
Separate yolks and whites of eggs. Chop whites and stir into white
sauce. Cut three slices of toast in halves crosswise and place on a platter.
Pour over them the sauce. Rub yolks through a strainer over surface. Gar-
nish with parsley and remaining slices of toast, cut into points.
Scalloped Eggs
6 hard cooked eggs. 2 c. medium white sauce
buttered crumbs
2 c.
Cut the eggs in slices. Place y$ of the crumbs in a buttered baking
dish, put in y> of the eggs, cover with J/j of the crumbs, put in the other
half of the eggs, then pour the white sauce over. Cover with the remaining
crumbs.
Egg Toast
1 or 2 eggs 2 c. milk
Va t. salt fi bread
slices of stale
Beat the eggs slightly, add milk and salt. Dip the bread in the mixture,
a slice at a time. Cook on a hot greased griddle, browning on both sides.
Serve with butter or syrup, or with sauce for a dessert.
Plain Omelet
4 eggs 1 tb. butter

4. tb. milk y2 t. salt
V% t. pepper
Beat eggs, add milk and seasonings. Place the butter in an omelet pan
and when it melts, pour in the egg mixture. As it cooks lift it occasionally
with a broad knife; set in the oven for two or three minutes that it nay
brown. Fold and turn on a hot platter.
Puffy Omelet
4 eggs 4 tb. milk or cold water
V* t. salt 1 tb. butter
Few grains pepper
Separate yolks from whites of eggs', beat yolks until thick, add salt,
pepper and liquid. Then beat whites until stiff and dry. Cut and fold them
into first mixture; heat omelet pan, put in butter and tip pan until sides and
surfaces are evenly greased. Pour in mixture, spread lightly, and cook over
a low flame until mixture is slightly browned underneath. Place pan on
top grate of oven to finish cooking. The omelet is cooked if it is' firm to
the touch when pressed by the finger. Make an incision at opposite sides and
fold over like a half circle. Slip onto a hot platter and serve at once.
Body-Building Foods — Protein
Meat
Meat is the flesh of animals used as food.
Kinds of Meat
Beef the meat of the steer, ox or cow.
is'
Veal is the meat of a six or eight-weeks'-old calf.

Mutton is the meat of the sheep.
Lamb is the meat of lambs.
Pork js the meat of the pig or hog.
Poultry includes chickens, duck, geese, turkey, etc.
Game is the wild fowl and wild animals., as venison, quail, pigeons, etc.
How to Judge Good Meat

Beef: Good beef should be firm, of fine grained texture, bright red in
color and well coated with fat. The fat should be firm and of a yellowish
color. The suet should be dry and crumble easily.
Mutton or Lamb: Good mutton should be fine grained and of a bright
pink color; the fat hard, white and flaky. The outside skin should come off
easily.
Veal: Good and white fat. When
veal should have pinkish colored flesh
flesh lacks color it has been taken from a creature which was too young
for food.
Pork: Good pork should have a bright pinkish colored flesh and white
fat. Never use pork that has any dark spots on it.
Care of Meat
Meat should be kept in a cool place.
Meat should be cleaned with a damp cloth.
Meat should be removed from the paper as soon as it comes from the
market.
We cook meat for three reasons:
1. To draw out the juices as in soups, broths and beef tea.
2. To keep in the juice as in broiling, roasting, boiling and frying.
3. To keep in part of the juices and to draw out part of the juices, as in
stewing and braising. t
Cuts of Beef and Their Uses
1 Neck Soups and stews.

2. Chucks Braising, pot roasting, stewiag.
3. Ribs Roasting, boiling.
4. Shoulder Stewing, boiling.
5. Fore shank Soups.
6. Brisket Corning, boiling.
7. Cross ribs Pot roast or inferior steak.
8. Plate Corning, boiling.
9. Navel Corning, boiling.
10. Loin Roasting, broiling.
11. Flank Stewing, braising.
12. Rump . . .Roasting, stewing, pot roast.
13. Round .Braising, broiling, roasting, beef tea, beef ju'ee.
14. Second cut of round Stewing, soups.
15. Hind shank Soups.
16. Tail Soups.
Beef or Mutton Stew

Stewing. Cooking — in a small quantity of water, below the boiling point,
for a long time.
2 to 3 lbs. beef or mutton y2 small onion, cut in slices
Yt. c. carrots (cut in cubes) 4 c. potatoes, cut in cubes-
'
Yi c. turnips (cut in cubes) 2 tb. flour

1 t. salt 4 c. water or enough to cowr
J4 t. pepper
Wipe the meat and cut into one and one-half inch pieces; put part of
the meat into the cold water and bring to boiling point. Roll the rest of the
meat in flour slightly seasoned with salt and pepper. Melt fat in a frying
pan and brown the sliced onion and meat. Add to the stew with carrots and
turnips. Cook for two or three hours at simmering point. Parboil the pota-
toes for about five minutes before adding to stew. Thicken the gravy with
flour mixed in cold water. Pour on a large platter and surround with dump-
lings.
Boiled Dumplings
2 c. flour baking powder

4 t.
Y2 t. salt 1 c. milk
scant
Sift dry ingredients, stir in the milk gradually, with a knife, to make a
soft dough. Drop quickly by the spoonful into the boiling stew, letting them
rest on the meat and potatoes. Cover closely to keep in the steam, and
boil just ten minutes without lifting the cover. Serve at once.
Broiling
1. Broiling over Coal Fire. —

Have a clear, red fire. Wipe off meat
with a wet cloth and remove superfluous fat. Grease a broiler and put meat
on. Hold close to the coals, turning every ten seconds for one minute in
order to sear both sides, and thus imprison the juice; then cook more slowly
till done. Put on a hot platter and spread with butter, season with salt and
pepper. Garnish with parsley and lemon slices.
2. —
Broiling Under Gas Flame. Have broiling oven very hot, prepare
meat and place in greased double broiler or on rack in pan. Sear one side
of the meat and then the other. Cook more slowly, by turning down gas.
Season and serve.
3. —
Pan Broiling. Have frying-pan hissing hot. Prepare meat and put
in pan. Sear both sides, then allow to cook more slowly until done. Season
and serve. Drain off the fat as it cooks out of the meat and use for brown
gravy.
Time Table for Broiling
Steak, 1 -inch thick 5 to 8 minutes

Steak, 1 j4-inch thick 7 to 12 minutes
Pan Broiled Chops
Heat a frying-pan very hot. Wipe the chops, remove fat. Put into
frying-pan and sear both sides. Turn often during cooking. Cook from six
to eight minutes.
Breaded Chops
Sauteing. — Cooking in a small amount of fat.
6 or 8 chops Dry bread or cracker crumbs
1 egg 2 tb. cold water
2 tb. fat
Wipe chops and sprinkle with salt and pepper. Beat egg slightly and
add cold water. Dip chops in crumbs, then in egg and then in crumbs again.
Put fat in frying pan, heat, and place chops in pan. Brown on one side,
turn carefully and brown the other side. Turn down gas, cover and cook
slowly until done.
Hamburg Steak
1 lb. round steak 1 egg

1 onion juice or grated
tb. lH t. salt
onion Dash of pepper
Chop steak very fine and mix thoroughly with the other ingredients; the
egg may be used or not, it helps hold the meat together during cooking. With
hands or knife and spoon wet in cold water, shape the mixture into small,
flat cakes', having the edges of the same thickness as the center. Meat is more
easily handled if each cake is dropped in flour. Broil or saute first one side
and then the other in hot drippings of fat salt pork. Serve with tomato sauce.
Roast Beef
Roasting. — Meats cooked in an oven, though really baked, are said to be
roasted.
—
Time for Roasting. Ten or twelve minutes to the pound. The smaller
the roast the shorter the time per pound and the hotter the oven should be.
Wipe meat, place on a rack in a dripping pan. Dredge meat and pan
with flour, put salt and pepper in pan. Place in a hot oven that surface may
be quickly seared and the juice imprisoned. When the flour in the pan is
browned, lessen the heat, and baste with fat in the bottom of the pan, to
which a little hot water has been added. If meat is lean, put trimming of
fat in pan. Baste the meat about every ten minutes.
Veal or Beef Loaf

Two pounds of raw beef, mutton or veal or two kinds together chopped
fine with % lb. of fat salt pork. Season with 2 t. salt and J4 t. pepper. Mix
with 1 c. cracker crumbs or dry bread crumbs, two beaten eggs and milk
enough to moisten. Onion may be used for seasoning. Shape into a loaf
and bake in oven for about one hour, basting often.
USES OF LEFT OVER MEATS

Minced Meat on Toast
Chop cooked meat fine. Put 1 c. meat in a pan with -}4 c. cold water
or stock, and let it simmer. Thicken with l/2 tb. butter and 1 tb. flour rubbed
together. Season with salt and pepper and Y- t. minced onion. Serve on
toast. Garnish with parsley.
Cottage Pie
Chop cold meat fine. To u c. gravy or stock, season
every cupful add
highly with salt and pepper and t. %
summer savory. Put into a baking-
dish and cover with a crust of mashed potatoes. Bake twenty minutes or
until brown. Serve in the dish in which it was baked.
Hash
Mix equal quantities of chopped cooked meat and chopped boiled pota-
toes, or mashed potatoes. Season highly with salt and pepper, adding onion
if desired. For each pint of hash allow 1 tb. butter or drippings and a scant
cup of water or stock; put into frying-pan and add hash, spread on bottom
and let cook unstirred until well browned on the bottom; fold like an omelet.
Serve on a hot platter. Garnish with parsley.
Creamed Dried Beef

1 lb. dried beef 2 tb. flour
Be. milk '_. t. salt
2 tb. butter Speck of pepper
Remove skin and separate beef into pieces, cover with hot water let
stand minutes and drain.
."< Make a white sauce of the milk, butter, flour
and seasonings. Add the beet and reheat. Serve on toast.
Fish
The animal food next in importance to that of meat is fish.

Fish -liould be eaten fresh and in season.
Classification of Fish
I. Those with and fresh water).

l. White-fleshed fish have their oil secreted in the liver.
—
Examples Whiteiish, cod, perch, pickerel, sunfish, haddock, el
Red-fleshed fish have their oil throughout the body.
Examples —
Salmon, herring, lake trout.
II. Those with shells (salt and fresh water).
—
Examples Oysters, clams, shrimps.
III. Those with a hard covering (crustaceous*, with joints).
Examples Lobsters (salt water).
How to Judge a Fresh Fish

The flesh should be firm, the eye- and gills should be bright and scales
should be shiny.
Creamed Codfish
j II).
'
codfish white sauce
Tick codtish fine, cover with cold water and bring slowly to boiling point:
drain and add to thin white sauce. A slightly beaten egg may be added just
before taking from the tire. Pour over buttered toast or serve on a platter
garnished with hard-cooked eggs. If time permits, codfish may be soaked in
cold water for several hours.
Codfish Balls
1
2 lb. salt codfish 1 egg
2 hp. c. potatoes in inch /2
J
tb. butter
thick pieces. Pepper
Boil and mash the potatoes. Freshen codfish by soaking in cold water.
Mix fish, potatoes, butter and eggs together and beat the mixture well. Shape
into balls or cylinders and fry in deep fat or shape into flat cakes and saute.
Salmon Loaf
1 can salmon
lb. 1 t. lemon juice
1 c. bread crumbs
fine Vi t. onion juice
2 eggs 1 tb. fine chopped parsley
Y2 c. milk A dash of paprika
y2 t. salt
Remove bones and liquid from fish and pick fine. Mix together
skin,
thoroughly with other ingredients, and then turn into a buttered mould. Cook
in a steamer, or in the oven in a dish of hot water about one-half hour, or

unil the center is firm. Serve hot with sauce. Garnish with parsley.
Sauce. Melt 2 — tb. butter, add 2 tb. flour, salt, a few grains of mace, and
paprika, then add 1 c. hot milk and the strained salmon liquor. Cook until
smooth in double boiler.
Scalloped Salmon
1 can salmon 1 c. white sauce

1 c. bread or cracker crumbs
Take out all bones and skin and juice from the fish; butter a baking
dish,put in a layer of fish, then a layer of buttered and seasoned crumbs,
then a layer of fish, then crumbs. Pour the white sauce over, cover the top
with buttered crumbs and brown in the oven.
Oyster Stew
1 qt. oysters 3 tb. butter

1 qt. milk 2 t. salt
y8 t. pepper
from oysters. Clean oysters by placing them in a
Strain oyster liquor
colander and pouring over them Ya. c. cold water. Carefully pick over oysters
and put them in a sauce pan with the strained oyster liquor and heat to
boiling point. While oysters are heating, scald the milk in a double-boiler.
Pour the oysters into the scalded milk, add butter and seasonings. Serve
with crackers.
Scalloped Oysters
1 qt. oysters 1 t. salt

y2 c. melted butter K t. pepper
2 c. stale bread crumbs or or 6 tb. oyster liquor or 5
cracker crumbs oyster liquor and milk
Mix the crumbs with the salt, pepper and butter; spread one-third of
them on the bottom of a buttered baking-dish, put in half the oysters drained
and rinsed, another layer of crumbs, and the rest of the oysters; covering
the top with crumbs, pour over the liquid. Bake twenty or thirty minutes in
an oven hot enough to brown them.
Baked Fish
Wash and wipe the fish; head and tail may or may not be removed; if
head is not removed the eyes should be taken out. Fill the cavity with
dressing, allowing room for the dressing to swell slightly. Sew up the
fish, using strong thread, skewer and tie in the shape of the letter S. Butter
and dredge with flour and place on a rack or fish sheet in a baking-pan. If
the fish is very dry, cut gashes in it crosswise and insert strips of salt pork.
When the fish is brown and the flesh may be pierced without the iuice run-
ning out, remove the string and skewers, garnish with lemon and parsley
and serve.
Dressing for Baked Fish
1 c. stale bread crumbs 2 tb. chopped pickle

Ya c. melted butter Ya t. salt
Few drops onion juice Ys. t. pepper
chopped parsley
1 tb.
Mix all together and add enough cold water to bind the crumbs together,
using a fork for mixing.
Chapter VII.
Body Building and Body Regulating Foods —Mineral Matter
1. Fruits
Apple Sauce I
Wash, wipe, quarter, pare and core eight sour apples. Cook apples in
enough water to keep from scorching. When fruit is tender stir or beat un-
til smooth, add sugar and as soon as dissolved remove from fire. Use ]/s to
% c. sugar for each cup of cooked fruit.
Apple Sauce II
Wash, wipe, quarter, pare and core eight sour apples. Make a syrup
by boiling ]/2 c. sugar and 1 c. water for 7 minutes. Add enough apples to
cover bottom of sauce pan; watch carefully during cooking and remove as
soon as soft. Continue until all are cooked. Strain remaining syrup over all.
Baked Apples
Wipe and Place on granite baking dish.
core eight sour apples'. Fill
cavities with y2
sugar mixed with 34 t. nutmeg or cinnamon and y2 t. butter.
c.
Cover bottom of dish with boiling water and bake in a hot oven until soft,
basting with syrup in pan. Serve hot or cold with the syrup or cream.
Scalloped Apples
34 c. sugar 'i c. sliced or chopped apples

34 cinnamon
t. 34 c. butter
34 lemon rind grated 1 c. soft bread crumbs
Mix sugar, cinnamon and lemon Melt butter and stir it «'nto
rind.
crumbs. Butter a baking dish, put in 34 of crumbs, y2 of apple, and sprinkle
with y2 sugar. Then put in another layer of crumbs, apple and sugar and
remaining half of crumbs on top. If apples are not very tart add lemon juice
to each layer. Add l/2 c. cold water. Bake slowly, covered at first. When
apples are soft remove cover and brown crumbs. Serve with cream. Ripe
berries may be used in place of apples sometimes.
Rhubarb Sauce
Peel and cut rhubarb into inch pieces. If young and tender do not peel.
Add y2 c. sugar: for every pint of fruit and a very little water. Cook in a
double boiler till soft. Do not stir it. The pieces of rhubarb should be un-
broken.
Rhubarb may be cooked in a covered baking dish in the oven.
Vegetables
Green Vegetables as they are rich in mineral matter are a very necessary
part of the diet. In cooking those rich in mineral, such as spinach, peas,
oyster plant, a small amount of water should be used, so that the minerals"
may not be lost by dissolving in the water.
To Mince Onions
Remove covering from onion about one-half way down. Score across
top about /
3 s jnch apart, score again in opposite direction, then slice across'
the onion.
Boiled Onions
in cold water; remove skins while under water.

Put onions Drain, boil
fiveminutes in boiling salted water, drain, add fresh boiling water. Cook
one hour or until soft. Drain, add small quantity of milk, butter, pepper,
salt to season.
Creamed Onions
Prepare and cook as boiled onions, changing the water twice during boil-
ing; drain, and cover with thin white sauce.
Boiled Cabbage
Take off outside leaves, cut cabbage into quarters and remove tough
stalk.Soak in cold water and cook in an uncovered vessel in salted water.
Cook from thirty minutes to one hour, drain, and season with butter, pepper
and salt.
Scalloped Cabbage
Chop a medium-sized boiled cabbage in small pieces. Put it into a bak-

ing dish, mix with one cup white sauce. Over top sprinkle lightly one-half
cup buttered crumbs. Put in oven to reheat and brown crumbs.
Cauliflower with Cream Sauce

Soak cauliflower, blossom end down, in cold water. Break apart and
cut off the leaves and hard stalk. Put into a large quantity of boiling salted
water and cook twenty minutes or till tender. Drain, and cover with white
sauce, using 1 pt. sauce.
Cold cooked cauliflower may be scalloped, adding a little cheese to the
sauce.
String Beans
String and cut beans into one-inch pieces crosswise. Wash. Cook in
—
boiling salted water until tender from twenty-five minutes to one hour.
Drain, season with salt and pepper and butter or mix with 1 c. white sauce.
Asparagus
Wash the asparagus, remove scales and break into inch pieces as far
down on the stalk as it will break easily. If it does not snap off quickly, the
stalk is too tough to be used. Cook in boiling salted water for fifteen
minutes or until tender. The tips of the asparagus should not be added until
after the stalks have cooked ten minutes. Drain, spread with butter, season
with salt and pepper or mix lightly with a white sauce and serve on toast.
1 c. sauce is generally allowed to one bunch of asparagus.
Asparagus in Shells
Remove centers from small rolls and fry shells in deep fat. Drain, and
fill with asparagus in white sauce.
Stewed Tomatoes
tomatoes, put in a bowl and pour boiling water over them to loosen
Wipe
skins. remove green, hard stems and slice them into granite saucepan.
Peel,
Cook from fifteen to twenty minutes, removing yellow scum that appearsl on
surface. Add to four medium-sized tomatoes, 1 tb, butter, 1 t. salt, /» t.
pepper and if the tomatoes are very acid 1 tb. sugar, if liked. Yx c. of fine
bread crumbs' may be added just before taking from stove. Tomatoes should
never be cooked in a tin or iron utensil, as by so doing they acquire a metallic
flavor.
Scalloped Tomatoes
1 can tomatoes % c. sugar

1 t. salt % t. pepper
\Vz c. buttered crumbs
Butter a granite or porcelain-lined baking dish. Sprinkle with y2 c. of
crumbs. Stir tomatoes, salt, sugar and pepper together and pour them into
dish. Cover with remaining crumbs' and place in hot oven on top grate to
heat mixture through and brown crumbs.
Spinach
Y* pk. spinach /
l
2 t. pepper
1 tb. salt 3 tb. butter
2 hard cooked eggs may be used for a garnish
Pick over carefully one-half peck of spinach. Remove wilted leaves and
trim off roots. Wash thoroughly, lift spinach from one pan of water into
another, that sand may be left in the water. Wash in several waters until
water is clear. Put spinach in a large saucepan, and if it is fresh and tender
do not add any water, but cook it in its own juice about twenty-five minutes,
or until tender. If the spinach is old, cook it in two quarts of boiling salted
water, uncovered, that it may retain its green color better. Drain off water,
add butter, turn into a hot dish and serve at once. Spinach is pleasing if
served with a few drops of vinegar.
Salads
A
salad has three good qualities. It is healthful, economical, and attrac-
tive. healthful because of the fresh green vegetables and fruits so valu-
It is
able for the mineral matter and water which they contain. It is economical
because "left-overs" may be utilized in a most palatable and attractive
manner.
Salads served with a dinner should be very simple, and consist of vege-
tables or fruit. Salads for the main dish of a meal should consist of various
combinations of meats, fish or vegetables, mixed with Mayonnaise or Boiled
Salad Dressing. Fruit salads are generally served for afternoon or evening
affairs.
MATERIALS USED FOR SALADS

—
Green vegetables Celery, chicory or endive, cress, cucumbers, lettuce,
onions, peppers, radishes and tomatoes.
—
Cooked vegetables Beans, string and whole, beets, cauliflower, carrots,
potatoes and spinach.
—
Fruits uncooked Any fresh fruit, with the exception of some of the
berries.
.Meat and poultry —The white meats veal, chicken and turkey, are
like
more attractive in salad, but any kind of cold meat may be used.
Fish and shellfish — Lobsters, crabs, scallops and cold fish.
Nuts — All kinds may be used combination with

in fruits.
—Tomato
Jellies meat, chicken and
jelly, molded may be
fish, in jelly,
served as a salad.
—
Eggs' Hard boiled as a garnish.
—
Cheese May be served with lettuce.
Rules for Salad Making
1. Have ingredients very cold and use fresh, crisp vegetables.

2. Wash
thoroughly one leaf at a time and dry by pressing between
dry clean cloth.
3. Mix just before using.
4. Lse a fork to mix salad ingredients.
5. Combine ingredients that will produce an agreeable flavor and ap-
pearance.
6. Always serve a salad that will harmonize with the other courses of
the meal.
7. Meat. fish, potatoes, etc.. which will absorb dressing, should be
marinated or mixed with a French dressing, chilled and drained before serv-
ing.
8. A meat, fish, or egg salad served with a cooked or mayonnaise dress-
ing contains a great deal of nourishment and when served should be one
of the chief foods of the meal. Serve a vegetable or fruit salad with a hearty
meal.
9. Do not leave a metal fork or spoon in salad ingredients any length
of time, as a poisonous compound may be formed.
Head lettuce may be served halved, quartered or sliced, with any de-
sired dressing. If the lettuce is to be used for a garnish, the leaves may be
cut from the stalk and used separately, or the leaves may be shredded. To
shred lettuce, place five or six leaves of uniform size, one on top of the
other, roll up and slice across the roll in thin slices or shreds.
Salad Oils
Salad oils are among our most valuable foods. Xot only do they yield
the body a large amount of heat and energy, but they keep the whole system
in a healthy and normal condition. Olive oil has been the standard of a pure,
delicious oik but there are other oils such as cotton-seed oil, peanut oil, corn
oil, etc.. and mixtures of these various oils, which one may choose according
to keeping qualities and prices. All salad oils have practically the same food
value.
French Dressing
y2 t. salt 2 tb. vinegar or lemon juice

pepper
*4 t. 6 tb. oil
Add seasoning to acid and add slowly to oil, beating all the time. When
slightly thickened and cloudy in appearance, dress salad. If a large quan-
tity is to be prepared, put all ingredients into a bottle or fruit jar, cork
tightly and shake hard until ingredients are well blended. The colder the
material, the more quickly the emulsion will be formed.
Boiled Salad Dressing
Beat the yolks of 4 eggs or 2 whole eggs very light. Pour over them 4
tb. boiling vinegar. Set the bowl over hot water and cook till thick and
smooth, beating constantly. Add 4 tb. butter, and when cool, season and
thin with cream.
Seasoning for Salad Dressings
3 t. salt 1 t. mustard
]/i t. cayenne
Mix. and use this to season salad dressings.
DOMESTIC SCIENXE RECIPES
Cream Salad Dressing

Vz t. salt 1 tb. flour
1 t. mustard Yolks of 2 eggs, or 1 egg
V/2 tb. sugar V/2 tb. melted butter
Few grains of cayenne $4 c. milk or cream
% c. vinegar
Mix dry ingredients. Add yolks of eggs, slightly beaten, butter and
milk. Cook over boiling water until mixture thickens, then add vinegar
slowly, stirring constantly. Strain and cool.
Mayonnaise Dressing
y 2 t. mustard 1 tb. sugar
y2 t. salt 3 tb. vinegar
% t. paprika l /
l
2 c. salad oil
1 egg
the dry ingredients thoroughly. Add the well-beaten egg and acid.
Mix
Add the a fourth of a cup at a time, beating constantly. Morr acid may
oil,
be used if desired, by adding it at the last.
Thousand Island Dressing
Yi c. mayonnaise dressing Worcestershire sauce
1 t.
2 tb. chile sauce 1catsup tb.

Mix ingredients together thoroughly. When ready to serve mix gently
with y2 c. cream, whipped stiff. Serve at once.
To improve
the flavor of this dressing, 2 tb. green pepper, 1 tb. chopped
onions, 1 hard cooked egg, chopped, may be added.
Fruit Salad Dressing
% c. pineapple juice 1 egg

% c. orange juice 1 tb. corn starch
1 tb. lemon juice y2 c. sugar
3 tb. water . cream, whipped
Heat the fruit juices in a double boiler.
water. Beat eggs until Add
light,gradually adding sugar and cornstarch. hot liquid to egg, return Add
to double boiler. Stir constantly until mixture thickens and coats the spoon.
When cold and ready to use fold in whipped cream. This makes one pint of
dressing.
Pineapple Salad
Put a slice of canned pineapple on a bed of lettuce and put a tiny ball
of cream cheese in the center of pineapple. Serve with French or mayonnaise
dressing.
Cabbage Salad
2 c. shredded cabbage nion, cut fine
chopped celery 2 c.
Mix ingredients thoroughly. Add mayonnaise or boiled dressing. Serve

on lettuce leaves.
Waldorf Salad
2 c. apples, diced 1 c. celery, cut in cubes
nut meats, broken in pieces
1 c.
Mix ingredients thoroughly and add boiled dressing. Serve on lettuce
leaves or remove tops from red apples, scoop out the pulp and refill shells
with salad.
Fruit Salad
1 can pineapple, diced *4 c. nut meats or maraschii.o

3 oranges, diced cherries
3 bananas, sliced
Fruit salad dressing to moisten.
Potato Salad
Cut cold boiled potatoes in cubes, sprinkle lightly with salt. If liked,
add one-half the amount of celery, cut in cubes. Add 2 tb. minced oiiion
to every pt. of potatoes. Moisten with salad dressing. Mix lightly and put
on lettuce leaves, or put in a bowl and garnish with celery leaves.
Russian Salad
1 c. cold cooked carrots 1 c. cold cooked peas

1 c. cold cooked potatoes 1 c. cold cooked string beans
Arrange vegetables in a mold and serve with a cooked or French dress-
ing.
Salmon Salad
1 large can salmon diced celery or shredded

1 c.
cabbage seasonings
Mix with mayonnaise or boiled dressing. Serve on a bed of lettuce
leaves. Garnish with sliced lemon or sliced hard cooked eggs'. Tuna fish,
lobster, crab meat, shrimps and left over fish may be used in place of salmon.
Chicken or Veal Salad
Cut cold boiled chicken or veal into Vt. inch pieces. To two cups meat
add one and one-half cups celery cut small. Marinate with French dressing.
Serve on lettuce with mayonnaise, cream or boiled salad dressing.
Perfection Salad
1 tb. granulated gelatine Vz U salt

34 c. water 1 c. boiling water
J4 c. vinegar 1 c. diced celery
Juice /2
l
lemon %
shredded cabbage
c.
J4 sugar
c. pimentosVa c.
in cold water.
Soften the gelatine Mix vinegar, lemon juice, sugar salt
and boiling water. Bring all to the boiling point and add the softened gela-
tine. When the mixture begins to thicken, add the celery, cabbage and
pimentos, and turn into a ring mould Chill, serve with mayonnaise dressing.
Chapter VIII.
FLOUR MIXTURES
Flour
is made by milling the grains of different cereals, as wheat, rye,

Flour
and barley. Of these wheat is the most important as it grows in
corn, rice
almost every climate and is the best suited for bread making. Wheat is
called the "King of Cereals."
:
Wheat Flour
The grain of wheat consists of three parts:
1. Germ—from which the young plant grows.
2. — center of the grain, composed largely
Kernel and gluten.
of starch
3. Bran coat — composed largely of woody fibre and mineral master.
This is divided into five distinct layers.
There are two kinds of wheat which yield different flour:
1. —
Winter or "soft" Sown in the autumn; endures cold and dampness
of winter; is soft and starchy; yields a fine flour called "pastry flour," used
for cakes and pies.
—
Spring or "hard" Sown in the spring; comes' up quickly in the
2.
sunny weather; is hard and contains gluten, a protein substance necessary
for the production of a light elastic dough. Bread is made from the spring
wheat flour.
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 and dark in color, the whole grain being used.
3. —
Whole Wheat Flour Germ and outside bran coat discarded.
Corn
With the exception of wheat, corn is grown more than any other grain-
in the United States.
It contains a great deal of starch, and more fat than
any other cereal. It, therefore, spoils easily and should be bought in small
quantities.
Flour Mixtures
A flour mixture must contain

1. Flour to thicken.
2. Liquid to moisten.
3. Leaven to lighten. •
4. Salt.
It may contain other things to improve flavor and increase food value.
Flour Mixtures Are Classified As:
I. Batters'. A batter is a mixture which can be beaten.

(a) — equal parts of flour and liquid.
Pour batter
(b) — twice as much flour as liquid.
Drop batter
II. Doughs. A dough a mixture enough to handle on a board.
is stiff
(a) Soft dough — three times as much flour as liquid.
(b) dough — three and one-half or more times as much flour
Stiff as
liquid.
III. Sponge. A batter to which yeast is added.
Leavens
A leaven is a harmless gas used in flour mixtures to make them light,
porous, more digestible and better to taste.
That which produces the gas is called the leavening agent.
Classification of Leavens
I. Natural.
1. Air —introduced
into the mixtures.
(a) By
beating into the mixtures.
(b) By
sifting dry ingredients.
(c) By
folding in beaten egg whites.
2. —
Steam introduced into mixture.
(a) By moisture and heat.
II. Artificial.
1. —
Carbon dioxide introduced into mixture.
(a) By any acid and soda.
(b) By baking powder and moisture.
(c) By yeast.
Proportions of Acids and Alkalies to be Used in Flour Mixtures:

2 t. baking powder for each cup %
t. soda to 1 c. molasses for
flour stiffdoughs
1 t. soda to 1 pt. thick sour milk *4 t.baking powder may be de-
1 t. soda to 1 c. molasses for ducted for every egg after the
batters first one.
Experiments
1. Soda+sour milk=gas (carbon dioxide).
Soda-j-vinegar=gas.
2.
3: Soda+lemon juice=gas.
4. Soda-j-molasses=gas.
5. Soda+cream of tartar=gas.
6. Baking powder-}- moisture=gas.
Cream of tartar is' an acid substance made from crystals deposited on
the sides and bottom of casks containing grape wine.
Classes of Baking Powders

1. Alum Powders.
2. Phosphate Powders.
3. Cream of Tartar Powders.
Cream of tartar powders are the strongest, purest and best powders.
Recipe for Baking Powder
2 parts cream of tartar 1 part soda
yi part cornstarch
Sift the soda; add cornstarch and sift five minutes; add cream of tartar
and sift five or six times. Keep in tin or glass' cans tightly covered.
Oven Tests
1. Very hot oven. A
piece of white unglazed paper placed on the
grate on which the baking is' to be done, turns a light brown in one and
one-half minutes.
2. Hot oven. Paper turns light brown in 2 minutes.
3. Moderate oven. Paper turns light brown in 3 minutes.
4. Cool oven. Paper turns light brown in 4 minutes'.
Batters
Pop Overs
1 c. flour 1 c. milk
Ya t. salt 1 egg
Sift the salt with the flour; add milk slowly to form a smooth paste,
then add the rest of milk and beaten egg. Beat well with Dover egg beater,
from three to five minutes. Pour into hot greased gem pans and bake in
hot oven thirty minutes until brown and well popped over. Makes 8 popovers.
Sweet Milk Griddle Cakes
3 c. flour y% c. sugar
V/i tb. baking powder 2 c. milk
1 t. salt 1 egg
2 tb. melted butter
Mix and dry ingredients; beat egg, add milk to egg and pour slowly
sift
on to first mixture.Beat well and add butter. Drop by spoonfuls on a hot,
greased griddle. When puffed, full of bubbles, and cooked on edges, turn
and cook the other side. Turn griddle cakes just once while cooking. Serve
with butter and maple syrup.
Corn Meal Griddle Cakes
1 c. corn meal 1 t. salt
2 c. water 4 baking powder
t.
1J A c. milk Y% sugar
c.
\Vi c. flour 2 eggs

3 tb. fat
Cook the corn meal in the water for five minutes. Cool. Add the milk,
the sifted dry ingredients and well beaten eggs. Mix thoroughly. Drop at
once on a hot griddle.
Rice Griddle Cakes
2l /2 c. flour. J4 c. sugar
]/2 c. cold cooked rice V/i c. milk
1 tb. baking powder 1 egg
y2 t. salt 2 tb. melted shortening
Mix and sift dry ingredients. Work in rice with tips of fingers. Add
egg well beaten, milk and butter. Cook same as other griddle cakes.
Bread Griddle Cakes
1 pt. stale (not dried) bread 2 e,ggs
crumbs 1 c. flour
1 pt. scalded milk Vz t. salt
2 tb. butter
2 t. baking powder
Pour hot milk over crumbs and butter and soak till the crumbs' are soft.
Separate the eggs and add the beaten yolks to crumb mixture. Mix and sift
the dry ingredients and add to first mixture. Fold in the beaten whites.
Bake slowly on a hot greased griddle. Add cold milk to thin if necessary.
Sour Milk Griddle Cakes
2 c. flour 1 t. baking soda
y2 t. salt 2 c. sour milk
2 baking powder
t. 3 tb. fat
Pour the sour milk into a mixing bowl. Sift the dry ingredients and
add the sour milk. Melt the fat and add it to the flour mixture. Cook at
once on a hot griddle.
—
Note: Since the amount of baking soda depends upon the amount of
sour milk, the flour should be the ingredient which is changed in recipes
containing sour milk.
Waffles
1 pt. flour 2 eggs
\y2 t. baking powder \y2 c. milk
]/2 t. salt 2 tb. butter, melted
Mix in order given, adding beaten yolks with milk, then the butter, and
fold in the beaten whites last. Serve with butter and syrup.
Whole rule makes 6 large waffles.
Muffins
One-Egg Muffins
2 c. flour 2 tb. sugar
1J/2 t. baking powder 1 milk
c.
y2 t. salt 2 tb. melted shortening

1 egg
Mix and sift dry ingredients; add milk gradually, egg well beaten and
melted fat last. Bake in a hot oven in greased pans twenty-five minutes.
Makes 8 large muffins.
Graham Muffins
1 c. graham flour Ya t. salt
1 c. white flour 1 c. milk
14, sugar c. 1 egg
4 baking powder
t. 2 tb melted shortening
Mix and sift dry ingredients; add milk gradually; egg well beaten and
melted fat last. Bake in a hot oven in greased pans twenty-five minutes. Do
not throw away the bran left in the sifter after sifting the dry ingredients,
but add to batter. Whole rule makes 8 muffins.
Corn Meal Muffins

1 c. flour 1 egg
1 c. corn meal A
J
c. sugar
y2 t. salt 1 c. milk, scant
4 t. baking powder 1 tb. melted fat
2 tb. boiling water
Pour boiling water on corn meal to scald it. Mix and sift rest of dry
ingredients and add to corn meal. Add milk to beaten eggs, add to dry
ingredients. Add fat and beat well. Bake in hot greased gem pans twenty
minutes to half an hour. Makes 8 muffins.
Hot Water Gingerbread

1 c. molasses 1 t. soda
Yi c. boiling water \y2 t.ginger
2VA c. flour Vi t. salt
melted shortening
4 tb.
Mix water and molasses. Mix and sift all dry ingredients, then add
liquid gradually, add shortening and beat vigorously Pour into a buttered,
shallow tin pan and bake twenty-five minutes in a moderate oven.
Sour Milk Gingerbread

1 c. molasses Sour milk
1 c. sour milk 2 t. ginger
2V3 c. flour 2 t. cinnamon
V/3 soda t. A c. melted shortening
J
Mix sour milk and molasses. Mix and sift all dry ingredients'. Combine
mixtures. Add shortening and beat vigorously. Bake in a shallow greased
pan, twenty-five to thirty minutes in a moderate oven.
Corn Bread
1 1 tb. sugar
1 egg
y2 t. soda
2 t. baking powder
y2 t. salt
Mix and dry ingredients. Add milk to slightly beaten egg. Combine
sift
mixtures. Beat well. Add melted fat. Bake in a shallow pan, in a moderate
oven thirty minutes.
—
Note: May be baked in muffin pans.
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 ingredients.
2. Accurate measurements.
3. Careful combining of ingredients.
4. Correct oven temperature.
General Rules for All Cakes

1. Prepare pans and light the oven.
2. Make all measurements before beginning to combine.
3. Measure all dry ingredients first, then liquids. Flour should be sifted
before measuring.
Methods of Preparing Pans

1. Grease pan thoroughly and sprinkle with flour.
2. Line bottom of pan with paper and grease paper and sides of pan.
Use an unsalted fat for greasing pans. If butter is used, melt and allow
salt to settle. Salt in a fat will cause the mixture to stick to the pan.
If the mixture sticks in lemoving from the pan, place pan on a damp
cloth and allow to steam for a few minutes.
Time for baking cake should be divided into quarters as follows:
First quarter, mixture should begin to rise.
Second quarter, continue rising and begin to brown.
Third quarter, continue browning.
Fourth quarter, finish baking and shrink from pan.
Test for oven:
The oven for butter cake should turn a piece of white paper light brown
in five minutes.
The oven for sponge cake should turn a piece of white paper light yellow
in five minutes'.
Butter Cakes
One Egg Cake
J/3 c. butter 2 c. flour
1 c. sugar 4 t. baking powder
1 egg, beaten separately 1 t. vanilla
milk 1 c.
1. Cream the butter. Butter should never be melted. Add sugar grad-
ually to the butter and cream again. Separate the egg and add the beaten
yolks to the sugar and butter. Sift the flour with the baking powder. Add
the milk and flour alternately to the first mixture beginning with the flour.
Add flavoring. Beat thoroughly. Fold in the beaten whites. Bake twenty
to thirty minutes in a moderate oven. May be baked as a layer cake or a
square loaf cake.
Spice Cake
y2 c. butter l]/2 c. flour
1 c. finegranulated sugar 1 t. vanilla
y2 c. sour milk J4 t. cloves
Yz t. soda 1 t. cinnamon
1 tb. molasses 1 c. raisins
2 eggs, beaten separately *4 t. salt
1. Cream the butter. Add the sugar gradually and cream again. Add
the beaten yolks. Sift the flour, salt, soda and spices together. Add the
molasses to the sour milk. Add the milk and flour alternately to the first
mixture beginning with the flour. Sprinkle the raisins lightly with flour and
add to the cake mixture. Add flavoring. Beat thoroughly. Fold in beaten
whites. Bake thirty to forty minutes as a loaf.
Cocoa Cake
3 c. brown sugar Yz c. cocoa dissolved in y
2 c.
2 eggs boiling water
Yz c. fat 2 c. flour.
Yz c. sour milk 2 t. baking powder
1 t. soda
Cream the butter and sugar together. Add the slightly beaten eggs and
beat thoroughly. Dissolve the cocoa in the boiling water and add the milk.
Add cocoa mixture to first mixture. Sift flour, baking powder and soda
together and beat in thoroughly. Bake as a loaf in a moderate oven thirty
minutes.
Apple Sauce Cake
Y2 c. butter substitute 1 t. soda
1 c. sugar 2 tb. warm water
Y2 t. cloves 1 c. apple sauce, thick and
1 t. cinnamon strained
1 c. raisins 3 c. flour
Y2 t. nutmeg
Cream together the butterine and sugar. Add the cloves, cinnamon,
nutmeg and raisins. Stir the soda, dissolved in the warm water, into the
apple sauce. Add the sauce to the first mixture. Beat this mixture thor-
oughly. Add the flour. Pour into a loaf pan and bake in a moderate oven
from 30 to 40 minutes.
Frosting
Chocolate Frosting
2 squares chocolate 3 tb. hot water
1 t. butter Confectioners' sugar
Ya t. vanilla
Melt chocolate over boiling water, add butter and hot water. Cool -<nd
add sugar to make of right consistency to spread. Flavor with vanilla.
White Mountain Cream
Ya c. sugar 1 t. vanilla or
Yz c. boiling water Y2 tb. lemon juice
White of one egg
Put sugar and water saucepan and stir until sugar is dissolved. Heat
in
gradually to boiling point and boil without stirring until syrup will form a
soft ball when dropped from tip of spoon. Pour syrup gradually on beaten
white of egg, beating mixture constantly and continue beating until of right
consistency to spread. Add flavoring.
Sponge Cakes
Sponge Cake
5 eggs Grated rind and juice of Yi
1 c. granulated sugar lemon
Ya t. salt 1 c pastry flour
1. Sift flour and measure.
2. Beat yolks of eggs
3. Beat in sugar gradually.
4. Add flavoring and salt and beat.

5. Fold in beaten whites.
(!. Sift in flour and food but do not stir.
A spongecake beaten after the addition of flour will be stiff and tough.
7. Bake in an ungreased pan in a very slow oven for nearly an hour.
8. Invert on cups and allow to cool before removing from pan.
Smaller Sponge Cake
3 eggs % t. salt
Juice and grated rind of lemon y2 c. sugar
A
J
c. flour
Put together in same manner as the above cake.
Doughs
Baking Powder Biscuits
2 c. flour y2 t. salt
4 baking powder
t. 1 tb. butter
Va c. milk 1 tb. lard
Mix and sift dry ingredients. Chop in shortening with two knives; add
milk gradually to form a soft dough, mixing with a knife. Toss on a floured
board, roll lightly to inch thickness. Y
Cut in rounds, place on a greased
pan so that biscuits do not touch each other, and bake in a very hot oven
fifteen minutes.
Handle the dough as little as possible.
Fruit Rolls or Pin Wheel Biscuits
Make 1 pt. Baking Powder Biscuit dough. Roll 54-inch thick, brush
with melted butter or water. Sprinkle with sugar, ]/3 c. stoned raisins', finely
chopped, 2 tb. chopped citron, /3 t. cinnamon. Roll like jelly cake. Cut in
l
34-inch slices. Bake fifteen minutes in a quick oven. Currants may be

substituted for raisins and citron.
Strawberry Shortcake
2 C flour 4 t. baking powder

Vz t. salt y3 c. butter
Yk c. milk
Mix and sift dry ingredients. Chop in butter with two knives, stir in
milk. Roll on a board very little or else divide mixture in half, smoothing
it oyer 2 shallow buttered pans. Bake twelve minutes. Pick over, clean
berries, save out some whole ones for top, crush rest slightly. Sweeten with
sugar. Put berries between layers and on top.
Imperial Cookies
Vz c. butter 3 c. flour
1 sugar
c. 3 t. baking powder
2 eggs y2 t. lemon extract
1 tb. milk grated nutmeg y 2 t.
Cream the butter, add the sugar gradually, then add milk and beaten
egg. Mix thoroughly. Then add the sifted dry ingredients and mix to make
a dough. Turn out on a floured board, roll lightly and cut with a cutter
which has been dipped in flour. Bake on a buttered pan in a moderate oven
till light brown, about ten minutes.
Hermits
Yi c. butter Vs c. raisins, stoned and cut in

y3 c. sugar small pieces
cinnamon
1 egg Va t.
2 tb. milk Vz t. cloves

1^4 c. flour Vz t. mace
2 baking powder
t. A t. nutmeg
l
Cream butter, add sugar gradually, add raisins, well beaten egg and
milk and mix thoroughly. Mix and sift flour, baking powder and spices
and combine with first mixture. Drop by teaspoon on greased pan about
one inch apart. Bake in a moderate oven.
Oatmeal Cookies
2 c. rolled oats 1 t. soda in 4 tb. sour milk
1 c. flour 1 c. raisins
2 eggs Vz nuts if you wish
1 c. brown sugar
1 t. cinnamon ,
y j arcj
V4 c. shortening ( ^ butter
•
Cream the sugar and shortening together, add the eggs beaten slightly
and beat together thoroughly, add raisins and nuts. Add the soda and
the sour milk. Mix the flour, which has been sifted, with the cinnamon to
the rolled oats' and combine mixtures. Drop by spoonfuls on a baking sheet
about one inch apart. Bake in a moderate oven.
Peanut Cookies
2 tb. butter 1 egg, well beaten
YA c. sugar A
T
c. flour
1 t. baking powder Vi tb. milk
yA t. salt }i c chopped peanuts
lemon juice y2 t.
Cream butter, add sugar gradually and egg well beaten. Mix and sift
dry ingredients, add to first mixture. Add milk, peanuts and lemon juice.
Drop from tip of spoon on unbuttered sheet one inch apart and place cne-
half peanut on top of each. Bake 12 to 15 minutes in slow oven.
Bread
"Bread is the Staff of Life, but
Bread and Butter is a Gold-headed Cane."
Test flour for gluten.
Use Spring Wheat flour.
Bread dough is lightened by yeast.
Yeast
Yeast is which grows very rapidly under proper
a microscopic plant
conditions Conditions necessary for its growth are:
by budding.
1. Proper temperature from 75° to 80° F.—
2. —
Proper food gluten, or some nitrogenous food, and sugar.
3. Moisture.
Bread dough is the best soil for growing the yeast plant. The yeast
changes the sugar into gas in carbon dioxide and alcohol. The gas being
lighter than the dough, rises, and in its effort to escape, puffs up the elastic,
glutinous mass to two or three times the original size. The alcohol escapes
in the oven.
Three kinds of yeast are used for break- making :
1. Dry.
2. Liquid.
3. Compressed.
A
good compressed yeast cake is known by its light even color. If
fresh, it will have no dark spots. Liquid yeast is cultivated in a mixture of
potatoes, sugar, water and hops.
Kneading
We
knead bread the first time to develop the gluten and make the
dough elastic, and to thoroughly mix the ingredients. It should be con-
tinued until the dough will spring back into place when pressed with the
finger.
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 should be continued until the bread stops squeak-
ing.
Bread Is Baked
1. To kill the yeast plant.
2. To drive off the alcohol.
3. To burst the starch cells.
4. To improve color and flavor.
Helpful Hints About Bread-Making
To keep the dough from cooling, mix and. knead it
1. quickly. In cold
weather, warm the flour, the mixing bowl and the board.
2. The longer the batter is beaten, the less kneading the dough will re-
quire. When the dough can be lifted in amass on the spoon, it is ready to
knead.
3. By using not less than one yeast-cake to one pint of liquid the fol-
lowing 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 time to sour.
4. Make small loaves to insure the bread's being baked through; in
large loaves the heat may fail to penetrate to the center and some yeast may
remain alive.
5. The baking of bread should be divided into three equal periods.
—bread should
First period and become slightly brown.
rise
Second period — bread should not more, but continue to
rise brown.
Third period — bread should be a golden brown and should shrink from
the pan.
The oven should 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 wrapping, as a cloth may give it a musty
flavor.
Milk and Water Bread

1 pt. milk 3 t. salt
1 pt. boiling water 1 cake yeast. Dissolve in 1 c.
2 tb. sugar lukewarm water
2 tb. lard or butter Flour to make soft dough
Put the salt, sugar, shortening and milk in a bowl and pour over them
the boiling water. When lukewarm, add the yeast and enough flour to make
a dough. Turn on a well floured board and knead twenty minutes, or until
it will work clear of the board without any flour. Put into a greased bowl,
grease the top to prevent a hard crust from forming. Cover closely and
do not let draughts of cold air strike it. Let rise till it doubles the size;
over night in winter, about 4 hours in summer. Knead lightly to work out
the bubbles of gas. Shape into loaves or rolls. Let loaves rise in the pan
until double in size and bake forty to sixty minutes, or till a rich brown,
and the loaf emits a hollow sound when tapped on the bottom.
Rolls should rise in the pan until double in size, and bake in a hot
oven twenty minutes.
Parker House Rolls
Scald 1 pt. milk. Add 2 tb. butter, 2 tb. sugar and 1 t. salt. When
lukewarm, add y2 yeast, cake dissolved in y2 c water. Add flour to make a
soft dough. Knead 20 minutes. Let rise till it doubles in size, shape into
rolls. Let rise 1 to 1^4 hours. Bake in a quick oven 20 minutes. Brush with
milk or butter.
Graham Bread
1 pt. milk, scalded y2 cake yeast
V 2 c. molasses 2 c.white flour
1 t. salt 3 to 3 l /2 c. sifted graham flour
Add molasses and When
lukewarm, add the yeast dissolved
salt to milk.
in y2 c. sugar. Add more flour till a dough is formed a little softer than
for white bread. Beat well. Let rise till it doubles in size. Stir down.
Pour into greased baking-pans, let rise 34 hour and bake a little longer in a
more moderate oven than "for white bread.
This recipe may be used for Whole Wheat Bread by substituting Entire
Wheat flour for the graham flour.
German Coffee Bread

1 c. scalded milk l
/z yeast cake dissolved in y c.
Yi c. butter or butter and lard lukewarm water

Y\ c. sugar y 2 c. raisins, stoned and cut in
V2 t. salt pieces
1 egg
Flour to make stiff batter. Add butter, sugar and salt to milk; let stand
until lukewarm; add yeast, egg well beaten, flour and raisins; cover and let
rise over night, in morning spread one-half inch thick in buttered dripping-
pan. Cover and let rise again. Just before baking brush with beaten egg
and cover with the following mixture; melt 3 tb. butter, add one-third c.
sugar and 1 t. cinnamon; when sugar is partly melted add 3 tb. flour.
Quick Breads
Baked Brown Bread
1 tb. butter, melted y2 t. salt
1 c. New Orleans molasses,
sour milk 3 c.
dark 2 t. soda
Sifted graham flour to make a very soft dough.
Mix in order given, bake in a slow oven forty-five minutes. Butter the
crust after taking bread from the oven.
Whole Wheat Bread

4 c. entirewheat flour 2 tb. sugar
4 t. baking powder 1 t. salt
About 1 pt. milk
Mix and dry ingredients. Add milk to form a drop batter
sift Bake in
a moderate oven in a greased bread pan from thirty to forty minutes.
Graham Bread
2 l/z c. Graham flour /2
l
t. salt
l
/> c. white flour 1 soda
t.
Vi c. sugar 2 c. sour milk

Mix and sift dry ingredients. Add the sour milk and beat thoroughly.
Bake in a moderate oven /2
l
to 34 hour.
Nut Bread
4 c. white flour 2 c. milk
4 t. baking powder 1 egg well beaten
y2 c. sugar 1 c. chopped nuts
Yz c. raisins
Mix and sift dry ingredients. Add milk to beaten egg and combine mix-
tures. Add nuts and raisins and beat thoroughh-. Put into greased bread
pan and let stand twenty minutes to rise. Bake in a moderate oven 30 to 40
minutes.
—
Note: Half graham and half white flour may be used in place of all
white flour.
Boston Brown Bread
1 c. rye meal 2 c. sour milk or 1^ c. sweet

1 c. granulated corn meal milk or water
1 c. graham flour 1 t. salt
2 t. soda 34 c. molasses
Mix and dry ingredients, add molasses and milk. Beat well. Pour
sift
into well buttered moulds, and steam 3 /2 hours. The cover should be buttered.
l
Never fill the mould more than two-thirds full. Baking powder cans or lard
pails may be used for molds.
Chapter IX.
Desserts
Corn Starch Mould
1 qt. milk, scalded. % t. salt

14 c. corn starch Y2 c. cold milk or water
y 2 c.sugar 1 t. vanilla
Mix corn starch, sugar and salt, add cold milk or water and stir, then
pour this in a fine stream, stirring constantly into the hot milk; cool until
thick in double boiler. Pour into moulds, which have been chilled in water;
turn out and serve with a boiled custard. One-half cup cocoa may be mixed
with dry material.
Rice Pudding
y2 c. rice V2 t. salt
y 2 c. sugar 1 qt. milk
y2 c. raisins, if liked.
Wash rice, mix ingredients, pour into a pudding dish. Cover at first
stirring occasionally. Bake from three to four hours in a slow oven, or until
milk is' absorbed. Serve hot or cold.
Bread Pudding
1 qt. scalded milk 2 eggs
y3 c. sugar V2 t. salt
2 c. stale bread crumbs 1 vanilla or
t.
% melted butter
c. ]4 t. spice
Add bread crumbs to milk; when cool add sugar, eggs slightly beaten,
salt, butter and flavoring; bake one hour in buttered pudding dish in a slow
oven. Serve with vanilla sauce.
Cottage Pudding
1 egg 1 c. milk
YA c. sugar A
J
t. salt
1^2 tb. butter 3 t. baking powder
2J4 c. flour
Cream add sugar, beaten egg, milk, sifted dry ingredients.
butter, Bake
in shallow pan about 25 or 30 minutes. Serve hot with sauce.
Dutch Apple Cake
2 c. flour 4 tb. butter
Vz t. salt 1 egg
3 t: baking powder 1 c. milk (scant)
2 sour apples
Mix dry ingredients, rub in the butter. Add milk and beaten egg. Spread
on shallow pans. Pare and cut apples in eighths, lay them in parallel rows
on top of dough, pressing them in lightly. Sprinkle top with 2 tb. sugar and
y$ t. cinnamon. Bake in a hot oven 20 to 30 minutes. Serve with lemon
sauce.
Apple Tapioca
24 c. pearl or y2 t. salt
y2 minute tapioca
c. 7 sour apples
Cold water y2 c. sugar
2y2 c. boiling water
Soak tapioca one hour in cold water to cover, drain, add boiling water
and salt; cook in double boiler until transparent. Core and pare apples,
arrange in buttered pudding dish, fill cavities with sugar, pour over tapioca
and bake in moderate oven until apples are soft. Serve with sugar and cream
or Cream Sauce I. Minute tapioca requires no soaking.
Apple Snow
4 sour apples y2 c. powdered sugar
3whites of eggs y2 c. jelly
Pare, quarter and core the apples. Steam until soft, and rub through
strainer. Beat whites of eggs until stiff, add gradually to sweetened apples,
and continue to beat until like snow. Pile lightly on glass dish. Garnish
with jelly. Serve with boiled custard.
Graham Pudding
1 egg y2 c. molasses
34 c. butter y2 c. milk
y2 t. soda 1 c. raisins', seeded and cut in
1 t. salt pieces
~\.y> c. graham flour
Melt butter, add molasses and milk, the beaten egg, sifted dry ingredients,
raisins. Turn into a buttered mould and steam 2^ hours or in cups 1 hour.
Serve with sauce.
Suet Pudding
l
2 /> c. flour 1 c. molasses
1 t. soda 1 c. chopped suet
A
l
t. salt 1 c. raisins or currants or half
l
/i t. cinnamon of each
l
/i t. nutmeg 1 c. water or milk
soda and spice with the flour; add suet, raisins. Beat in the
Sift salt,
water and molasses. Steam in a buttered mould 3 hours' or in cups 1 hour.
If water is used, add J4 c. more flour. Serve hot with sauce.
To Prepare Raisins
Pour boiling water over them and allow them to remain in it for a few
minutes. Drain, cut open with pointed knife and remove stones. They mav
be left whole, cut in halves, quarters, or chopped.
To Clean Currants
Look over
carefully and remove all foreign substances. Rub thoroughly
with put currants in a colander, place in a pan of cold water and
flour,
rinse, changing water until it is clear. Roll in a towel and dry in a moder-
ately warm place.
To Prepare Suet
Remove outside skin, cut in small pieces, flour sufficiently to prevent

itsticking together, and chop very fine. Suet should always be prepared in
a cool place.
Pudding Sauces
Hard Sauce
2 tb. butter /2
l
c. powdered sugar
J^2 t. flavoring
Cream the butter, add sugar and flavoring. Beat till very light and put
on ice till hard. Light brown sugar may be used instead of powdered sugar.
Lemon Sauce
2 c. boiling water 2 tb. corn starch.
1 c. sugar 2 tb. butter
Grated rind and juice of 1 lemon
Mix corn starch and sugar, add boiling water, and boil until clear. Re-
move from fire and add flavoring and butter.
Vanilla Sauce
%. c. butter 1 slightly rounding tb. of corn

Vi c. sugar starch
Y2 t. vanilla 1 c. boiling water
Cream add sugar gradually, beat well, add a very little cold
butter,
water to the corn starch, pour the boiling water over it, and stir over the
fire until clear and bubbles. Pour this hot mixture over the butter and
sugar just before serving. Flavor with vanilla.
Hot Chocolate Sauce

y2 sugar
c. 3 oz. Baker's chocolate
y2 water
c. 1 t. vanilla
Boil sugar and water together five minutes, add chocolate, cook till
smooth. Add vanilla. Serve with pudding or ice cream.
Sugar Syrup
1 c. sugar Ya c. water
Boil together slowly for ten minutes and serve with hot cakes. 1 tb..
lemon juice may be added.
Caramel Sauce
y2 sugar
c. y2 c boiling water
Melt sugar to a caramel, add water and boil 10 minutes.
Milk and Egg Combination Desserts

Soft Custard
2 c. scalded milk *4 c. sugar

Yolks 3 eggs or y% t. salt
2 whole eggs t. vanilla
y>
Scald milk in a double boiler. Beat the eggs; add sugar and salt. Add
hot milk to this mixture, return to double boiler, and cook stirring constantly
until mixture coats the spoon. Strain, flavor and cool.
Floating Island
Make soft custard using the yolks of three eggs. Prepare a meringue
by beating the whites of the eggs until stiff, and then add 1 tb. of sugar for
each egg-white. Drop the meringue by spoonfuls on the custard. If desired
garnish with bits of jelly.
Tapioca Cream
\y> tb. minute tapioca Whites 2 eggs

1 pt.milk y, c. sugar
Yolks 2 eggs y% t. salt
y2 t. vanilla
Put tapioca and milk in top of double boiler, cook until tapioca is trans-
parent and soft. Beat yolks, add sugar and salt. Pour hot mixture slowly
on to the beaten yolks, sugar and salt. Return to double boiler and cook,
stirring constantly until it thickens slightly or until, it coats the spoon. Re-
move from fire, cool. While the mixture is cooking beat whites until stiff.
Add whites and vanilla. Beat until no white is seen. Serve cold.
Baked Custard
3 tb. sugar milk 1 pt.
y% t. salt eggs 3
Scald the milk in double boiler. Add the sugar and salt to the beaten
eggs and pour the scalding milk over them. Put in a baking-dish or cups,
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 cus-
tard will separate and be watery. When done, take out of the water and
set away to cool. Serve very cold.
Caramel Custard
4 c. scalded milk H c. sugar

5 eggs Vi t. salt
1 t. vanilla
Put sugar in omelet pan,
constantly over heat until melted to a
stir
syrup of light brown color. Add gradually to milk, being careful that milk
does not bubble up and go over, as is liable on account of high temperature
of sugar. As soon as sugar is melted in the milk, add mixture gradually to
eggs slightly beaten, add salt and flavoring, then strain into a buttered mould.
Bake as custard. Chill and serve with caramel sauce.
Pastry
General Rules
1. Pastry, if it is to be served at all, should be light, tender, and flaky,

as it is more digestible.
2. All of the materials must be as cold as possible. Pastry flour should
be used.
3. The following fats may be used alone or in combinations of two:
butter, butterine, lard, cottolene, beef drippings.
Butter alone gives a very good color and flavor, but pastry is not so
tender. Lard alone is so soft that it makes the crust crumble. Equal parts
of lard and butter make the best crust.
4. The fat should not be cut very fine if a flaky crust is desired.
5. Use as little water as possible.
6. The dough should be mixed with a knife and not touched with the
hands.
7. When a shell is to be made from
the crust, it should be baked on
the outside of plate, then In this case the crust must be pricked all
filled.
over with a fork so that it may keep its shape.
8. To line a plate with pastry, roll the pastry on a slightly floured board
until it is one-eighth of an inch thick, keeping it as nearly round as possible,
and roll it until it is one inch larger than the plate. Fit it smoothly on the
plate, being careful not to stretch it. No greasing of tin is required.
9. If two crusts are used, moisten the edge of the lower crust with cold
water, then fill and place the upper crust over the pie and press the edges
together with the back of a fork, or fold the upper crust under the edges of
the lower crust and press well together. The upper crust should also be one
inch larger than the plate to allow for shrinkage and also folding it under
the lower crust. Incisions should be made in it to allow the steam which
forms to escape.
10. If no upper crust is to be used, the lower crust should be one inch
larger than the plate and should be folded under to form a rim.
11. The oven for pastry should turn a piece of white paper dark brown
in five minutes.
Paste for Pies
\y2 c. flour. Yz c. lard or equal parts of lard
y2 t. salt or crisco and butter
Cold water
Mix salt and flour. Chop in shortening. Moisten to a very stiff dough
with water.
Apple Pie
4 or 5 sour apples 1 t. butter
Yz c. sugar 1 lemon juice
t.
*4 t. grated nutmeg 2 tb. water

y% t. salt Few gratings lemon rind
Line pie plates with paste. Pare, core and cut apples into eighths, and
cover plate evenly with them. Mix sugar, salt, lemon juice and rind and
sprinkle over apples. Dot over with butter. Put on an upper crust. Bake
40 to 45 minutes in a moderate oven. If apples are well flavored, lemon
juice and rind may be omitted. Evaporated apples may be used but should
be soaked over night.
Pumpkin Pie
V/i c. stewed and sifted V2 t. salt

pumpkin ginger Vi t.
1 c. scalded milk 1 t. cinnamon

Yt. c. sugar 1 egg
Beat egg slightly, then mix ingredients in the order given. Line a pie
plate with pastry, put on a rim, and pour in the mixture. Bake unt l mixture ;
is firm and pastry well browned.
Lemon Pie
2 tb. corn starch Juice and grated rind of 1 large

2 tb. cold water lemon
1 c. boiling water Yolks of 2 eggs
1 c. sugar 1 tb. butter
In top of double boiler mix cornstarch and cold water, add boiling water
and cook directly over the fire, stirring constantly until mixture thickens.
Add sugar. Remove from fire. Beat yolks of eggs until light. Pour hot
mixture slowly on to the beaten yolks. Return to double boiler, add lemon
and butter. Cook over water until egg thickens. Cool and fill crust. Cover
with meringue and bake until light brown.
Meringue
2 egg whites 2 tb. powdered sugar

Beat whites until stiff, gradually beat in the sugar. Meringue requires a
cool oven.
Gelatine
Gelatine is a substance obtained by cooking cleaned bones, skins and
connective tissues of animals in boiling water for a long time. There are
three forms of gelatine, sheet, stick and powdered.
Gelatine softens and swells in cold water, is dissolved in boiling water
and turns to a jelly when chilled.
Gelatine should not be boiled as it will not harden when cooled.
General Rules
Jelliesshould be cooled as quickly as possible.

Jelliesshould always be strained.
Acid jellies should not be moulded in tin.
Moulds should be wet with cold water before using.
To unmould jellies dip quickly into hot water
Lemon Jelly
Yz box gelatine or 2 tb. granu- 2Y2 c. boiling water

lated gelatine 1 c. sugar
Yi c. cold water Yz c. lemon juice
Soak gelatine in the cold water, add the boiling water, stir until gelatine
is dissolved, add sugar and lemon juice and strain. Turn into a mould wet in
cold water and chill.
Snow Pudding
Y\ box gelatine or 1 c. boiling water
1 tb. granulated gelatine 1 c. sugar
Ya c. cold water Ya c. lemon juice
Whites 3 eggs
Put gelatine to the cold water, add the boiling water and stir
soak in
until gelatine is dissolved, then add sugar and lemon juice. Strain and set
aside to cool, stir mixture occasionally. When quite thick as molasses beat
with a Dover beater until frothy; add the egg whites beaten stiff and con-
tinue beating until stiff enough to hold its shape. Mould. Serve cold with a
boiled custard.
Jellied Prunes
Y2 lb. prunes 1 c. sugar

2 c. cold water —
boiling water Ya lemon juice
c.
Y2 c cold water Whites 3 eggs

Yi box gelatine
Wash prunes and soak for several hours in the 2 c. cold water, cook in
same water till soft. Remove prunes, stone, and cut in quarters. To the
prune water add enough boiling water to make 1 pt. Add gelatine that has
been soaked in the Y c. cold water, stir till dissolved. Add lemon juice and
sugar, pour over the prunes. Stir twice till stiffened.
Serve with sweetened cream or boiled custard.
Frozen Desserts
Freezing
General Rules
I. Use rock salt. Pound
ice fine.
II. III. Scald can, dasher and
cover. IV. Fit can into socket in pail. V. Fill the space between can and
pail with alternate layers of ice and salt, using three measures of ice, then
one of salt, letting it come a little above the height of liquid in can.
VI. Turn the crank slowly and steadily until the cream is rather stiff,
then more quickly. VII. 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.
Lemon Milk Sherbet

1 qt. milk Grated rind 2 lemons
1 c. sugar Juice of 2 lemons
Beaten whites 2 eggs
Put milk, sugar and rind into freezer and thoroughly mix; half freeze:
then remove the dasher, and stir into mixture the lemon juice, beaten whites
and vanilla if desired, return dasher and finish freezing.
Lemon Ice
4 c. water 2 c. sugar
lemon juice
$4 c.
Make a syrup by boiling water and sugar 10 minutes'; add lemon juice;
cool, strain and freeze.
Strawberry Ice
4 water
c. 1 tb. lemon juice
l lA c. sugar 2 c. strawberry juice
Make a syrup as for lemon ice, cool, add strawberries, mashed and
squeezed through double cheese cloth, and lemon juice; strain and freeze.
Ice Cream
34 c. sugar 1 qt. thin cream
V/2 t. vanilla
Scald y2 the cream, add sugar and flavoring. When cool add remait.ing
cream and freeze.
Junket Ice Cream

1 milk
pt. y2 tb. vanilla
Yi c. double cream y2 junket tablet
J/2 c. sugar 1 tb. cold water
Crush junket and let stand in cold water to dissolve. Heat the milk,
cream and sugar and vanilla to about 90 degrees F. Stir in the dissolved
tablet, pour into the can of the freezer, and let stand in a warm place until
the mixture "sets" or jellies. Do not jar the mixture while it is jellying.
Then set freezer in can and freeze.
Chapter X.
Preserving
Under ordinary conditions foods can not be kept for any length of time
in a good, wholesome condition because bacteria, yeasts and moulds will
find their way to the food, and it will mould, decay and "spoil," for the
spoiling of food is simply the result of its consumption by tiny living beings,
called bacteria. In order to prevent this, we use various methods of preserv-
ing.
The methods generally used are cold storage, drying, salting, pickhng,
smoking, canning, by the use of oil and also by the use of antiseptics such
as borax and salicylic acid.
Preserving in the ordinary sense means the cooking of fruits in a thick
syrup made of equal or nearly equal weights of sugar and fruit, little or no
water being used, according to the fruit.
By this method the water is drawn out and the sugar takes its place.
Preserving includes the making of jellies, jams' and marmalades.
Canning is preserving sterilized foods in sterilized, air tight cans or
jars. Meats, fish, vegetables and fruits are thus' preserved. In canning,
fruits are rendered sterile or free from germ life by boiling.
Canning Fruits and Vegetables

Selecting Fruits and Vegetables for Canning
All fruits and vegetables used for canning should be young, freshly picked
and not overripe. "Specked" fruit may be used if the imperfect parts are
carefully cut away.
Methods of Canning
There are two principal methods of canning, the open kettle and the cold-
pack methods.
Open-Kettle Method
The open-kettle method
is so called because the product to be canned
is cooked an open kettle and then put into sterile jars and sealed. This
in
method is effective only for canning fruits and tomatoes.
When the open-kettle method is used the rubbers, covers, and jars must
be sterilized before the cooked fruit is put into them. The jars, rubbers and
covers are washed, put into a large pan on a rack or thick pad to prevent
them from resting on the bottom of the pan. They are then covered with
cold water which is brought slowly to the boiling point and allowed to boil
ten minutes.
The fruit to be canned should be crushed, peeled or pared, and cooked
in a sugar syrup until tender. The syrup used may be either thick, medium
or thin, according to the fruit being canned (see directions). When tomatoes
are canned by this method, scald them first, remove skins, cut into quarters
or eighths, boil from 20 to 30 minutes and put into sterilized jars.
In canning by this method care should be taken that all air bubbles are
removed and that the jars are filled to overflowing before sealing.
Sterilizing —
Put jars and covers into a dish pan, cover with cold water
and bring to the boiling point. Always dip the spoon, strainer, rubbers, etc.,
into the boiling water before using.
—
To fill jars Remove jars from the boiling water, and stand them on a
cloth wet in boiling water; fill the jars with fruit a little at a time, then fill
the jars to overflowing with syrup. Before putting on the cover, with the
handle of a silver spoon press* down inside the edge of jar to allow confined
air to escape, fill again, and seal at once. Always use new rubbers, old rub-
bers become porous, and let in air.
Canned Peaches
Pare the peaches, dropping them into cold water to prevent discoloring.
Make a syrup, allowing 1 c. of water to 1 c. of sugar. Boil it 15 minutes;
put in peaches a few at a time and cook until soft.
Canned Pears
Wipe and pare fruit. Cook whole with stems left on, or cut in halves
and core.Follow directions for canning peaches. A small piece of gir.ger
root or lemon rind may be cooked with syrup.
Tomatoes Canned for Stewing or Soup

Wipethe tomatoes, cover with boiling water, and let stand until skins
may be easily removed. Cut in pieces and boil fifteen or twenty minutes;
skim often during cooking. Fill jars to overflowing and seal.
Sweet Pickled Peaches
Yz pk. peaches 1 pt. vinegar
1 oz. stick cinnamon 2 lbs. brown sugar
Cloves
Boil sugar, vinegar and cinnamon twenty minutes. Peel the peaches
and stick four cloves in each peach. Put them, into the syrup and cook until
easily pierced with a fork. Put in jars and fill jars with syrup.
Cold-Pack Method
The cold-pack method consists in packing the raw or blanched product
into the jar and cooking (sterilizing) the whole at one time in boiling water
or steam. It is on the whole the more satisfactory method because it saves

time and labor and because either fruit, vegetables, or meat keep indefinitely
if sufficient time is given to processing.
Types of Canners —Home-Made and Commercial

A
wash boiler or a deep pan with a tightly fitting cover makes a good
home-made canner if a rack is' used to prevent the cans from resting on the
bottom.
Commercial pressure canners or steamers may be used very effectively
for this process. Complete directions for their use always come with such
outfits.
Canning Fruit by the Cold-Pack Method

Fruits canned by the cold-pack method are usually packed with syrup,
but hot water alone may be used and the sugar added when the fruit is
served.
Canning Vegetables by the Cold-Pack Method

Vegetables are usually packed in slightly salted water called brine. This
is made by adding 1 level teaspoon of salt to a pint of water. Certain vege-
tables, for example peas and corn, are improved by adding 1 teaspoon of
sugar to a pint of brine.
When canning tomatoes, the brine may be made of strained tomato
juice instead of water. Cooked tomatoes are used for making this juice.
Steps in the Cold-Pack Process
1.Clean jars and test and adjust rubbers.

2.Prepare material to be canned according to directions given on charts.
3. Hot-dip (blanch or scald) the prepared material. This process con-
sists in (plunging) immersing the prepared product in boiling water for
different lengths of time according to the material to be canned. (See Chart).
Hot-dipping shrinks the product and enables one to pack more material in
a jar.
4. Cold-dip the material. This process consists in plunging the blanched

or scalded food into cold water which makes it easier to handle.
(Steps 3 and 4 are not necessary in canning some fruits. These are
indicated in the chart.)
5. Pack material in the jar. Cover with liquid (syrup or brine.)
6. Remove air bubbles by inserting fork or knife blade close to the side
of the jar. The opening thus made allows the bubbles to escape.
7. Adjust the cover of the jar but do not fasten it down too tight.
Process.*
8. Place in canner and cook according to time given on
chart. Do not begin to count time until the water boils. At the end of the
period, remove from cooker and seal tight at once. Test for leaks by turning
jar upside down. Leaks are caused by defective rubbers which may be re-
placed by new ones which have been boiled for 3 minutes. If the jars have
cooled when' the leaks are discovered, they must be reprocessed until the
contents are thoroughly reheated. Jars should be cooked gradually and all
drafts should be avoided.
9. Store canned goods in a cool, dark place. Turn jars of berries on
their sides for several days bafore storing. This distributes the fruit evenly.
*A few years ago the so-called intermittent process was used for canning
vegetables. It was believed to be necessary to cook the product for a short
time for several successive days'. While this process is still admitted to be
satisfactory, it has been found. that one long period of time will can the
vegetables successfully.
Making Syrups
Canning syrup is prepared by mixing 2 cups' of sugar and 3 cups of
water and boiling it for different lengths of time.
1. Thin. The sugar and water is boiled for 2 or 3 minutes. This be-
gins to be sticky when cooled on a spoon. Used for raspberries and most
soft berries.
2. Medium Thick. The sugar and water boiled 6 to 8 minutes. This
catches over the edge of spoon or rolls up as you pour it out. It is used
for gooseberries, strawberries, red raspberries, apricots, sour apples or any
sour fruits.
3. Thick Syrup. The sugar and water is boiled from 8 to 12 minutes.
(Avoid crystalization). This is of the right consistency when it is hard to
pour because of thickness. It is used for both fire-cooked and sun-cooked
preserves.
TIME TABLE FOR COLD-PACK CANNING
Product
Before using the jelly bag sterilize it by dipping it in boiling water.

III.
IV. Methods' of excluding air from jam or jellies: Cover with paper
the underside of which has been coated with white of egg. Cover with
melted paraffine. Melt in saucepan and pour over the cold jelly to the
depth of about inch. %
Crab Apple Jelly
Cut apples in quarters, without removing skins or cores. Cover with
cold water and boil gently until soft. Proceed as in method of making
jellies.
Cranberry Jelly
Cook quart cranberries in 1 c. boiling water over a hot fire, about
1
5 minutes, or until the berries burst. With a wooden spoon press the pulp
through a coarse sieve, add 1 pt. of sugar, and stir over the fire until the
sugar is dissolved and the mixture begins to simmer, then skim, and pour
into cup to cool.
Grape Jelly
Wash and remove grapes' from stems, put in granite kettle with one cup
of water to prevent fruit from sticking. Cook until quite soft, pour into
double jelly bag, allow to drip over night. Measure juice, place in kettle
and bring to boiling point. Add 24 CU P of sugar for each cup of juice.
Boil from fifteen to twenty minutes, test with cold plate.
Grape Jam
Remove grapes from the stem, wash in -cold water, squeeze pulp from
skins, then boil the pulp until the seeds will separate easily; press through
a sieve, add one-half the skins to the pulp and measure. Allow 1 c. sugar to
2 c. grapes. Boil gently for 15 minutes or longer, if necessary. Jam should
be quite thick. Pour into jars or glasses, cool and cover with prepared
paper or melted paraffine.
Amber Marmalade
1 grape fruit 1 lemon
1 orange 7 pts. cold water
10 c. sugar (5 lb.)
Wash fruit and wipe. Cut into quarters', then cut them, peel and pulp
into thin slices, discarding seeds. Add cold water and let stand over night.
Cook until peel is tender, 2 or 3 hours. Set aside over night. Heat and add
sugar and cook, stirring occasionally until syrup thickens slightly on a cold
dish. Test same as for jelly. Second boiling will take 2 hours.
Chapter XI.
Sandwiches
Sandwiches are best when prepared just before serving, but for the
lunch or picnic basket they may
be kept wrapped in confectioners' or oiled
paper. For large companies they may be kept wrapped in a damp cloth
wrung as dry as possible, then surround with a dry cloth or covered with
a large earthen bowl.
Rules for salads hold good at all times for sandwiches.
Any variety of bread 24 hours old may be used. Sometimes two varieties
are combined in the same sandwich.
Let the bread, freed fromcrust, be cut into slices one-eighth inch thick.
Cream butter to insure its spreading smoothly and evenly. Avoid
spreading the butter or the filling over the edges.
When slices of meat are used, let them be cut as thin as wafers and
use more than one in each sandwich.
Cold meats may be minced fine and a little salad dressing used with
them.
Salted meats and fish give sandwiches a very pronounced flavor.
in form of lemon juice, chopped pickles of capers are improve-
Acids
ments to these and all fish sandwich mixtures.
Sweet sandwiches are served with cocoa or tea; jams and marmalades
are the usual fillings'. •
Sandwiches are dantier if made small.
Egg Sandwiches
Chop hard cooked eggs season with salt and pepper and moisten
fine,
with salad dressing. Spread mixture between thin slices of buttered bread.
Lettuce may be used.
Lettuce Sandwich
Trim thin slices of bread into shape, spread with salad dressing, and
put pieces of lettuce between the slices. Wrap each sandwich in oiled paper
if for picnics or traveling.
Ham Sandwiches
Chop cold boiled ham fine. To each half c. of chopped ham add % t.
mustard, a speck of paprika, and moisten with salad dressing. Spread be-
tween thin slices of buttered bread.
Sauted Cheese Sandwiches

Mixgrated cheese with salad dressing and spread between slices of
buttered bread. Dip in white of egg slightly beaten with 1 tb. milk. Cook
in hot fat until a delicate brown.
Brown Bread Sandwiches

Brown bread to be used for sandwiches is best steamed in one-pound
baking powder boxes. Spread and cut bread as for other sandwiches. Put
between layers finely chopped peanuts' seasoned with salt, or grated cheese
mixed with chopped English walnut meats seasoned with salt.
Ham and Pickles
y2 lb. boiled ham, chopped 6 sweet pickles or 12 stuffed

fine olives
Mix ingredients together thoroughly. Add mayonnaise dressing to mois-
ten. Spread between thin slices of buttered bread, placing lettuce between
the slices.
Cheese and Nut Sandwiches

1 cake cream cheese % c. finely chopped nuts
Cream or Mayonnaise to moisten
Spread between thin slices of buttered bread, placing a lettuce leaf be-
tween the slices.
Chapter XII.
Invalid Cooking
In preparing food for an invalid, the following points should be observed:

The preparation and serving of food is of special importance in illness.
Food for invalids should be perfectly cooked, attractively served and all
utensils used should be scrupulously clean.
Food should be suited to the digestive powers of the patient, and should
be served in small quantities, just enough to satisfy hunger or to furnish
needed strength.
In a severe illness the doctor prescribes the kind and amount of food
to be given. In long and protracted illness it is necessary to take nourishing
food in small quantities at frequent intervals. In short spells of illness it
is sometimes best to go without food for a day or more so as to give the
system complete rest.
The following foods are easily digested and are given to invalids: milk,
eggs (raw or slightly cooked), beef tea, gelatinous jellies, gruels, well-cooked
cereals, juice of oranges, grapes and other fruits, frozen desserts.
Serving Food
Use the daintiest dishes in the house. Place a clean napkin on a tray
and, if possible, a fresh flower.
Serve everything in small quantities, as it is more tempting to a delicate
appetite.
Try to surprise the patients by some unexpected food and in this way
induce them td take nourishment.
Serve hot food hot and cold food cold.
Remove the tray as soon as food is eaten, as food should never stand in
a sick room.
Toast
Cut stale bread in %. inch slices. Move gently over a fire in a toaster
till dry, then hold it nearer till a golden brown. Or, dry it out in the oven
and then brown it.
Cream or Milk Toast

1 c. milk, scalded 1 tb. butter
Y$ t. salt Va tb. flour
Make a white sauce of above ingredients, pour this between the slices
of toast and over the whole. Serve very hot.
Albuminized Orange
1 egg white 1 tb. sugar

1 orange
Beat white of egg and orange juice until well blended, add sugar and
beat. Serve cold.
Egg Nog
Beat one egg, add 1 t. sugar, pinch salt, and beat till creamy. Add Ya c.
milk. Sprinkle the top with grated nutmeg.

Cracker Gruel
4 tb. powdered crackers 1 c. boiling water
y2 t. salt 1 c. milk
Mix
the salt with cracker, add to the milk and water, cook for a few
minutes, strain and add more salt if needed.
Oatmeal Gruel
oatmeal
Yi c. coarse Vz t. salt
water
3 c. boiling Milk
Add oatmeal and salt to boiling water and cook three hours in a double
boiler. Force through a strainer, dilute with milk and cream, reheat and
serve.
Flaxseed Lemonade
1 tb. whole flaxseed Lemon juice

1 pt. boiling water Sugar
Pick over and wash the flaxseed, add water and cook two hours, keeping
just below the boiling point. Strain, add lemon, and sugar to taste.
Beef Tea
Remove Put meat through meat chopper,
all fat from 1 lb. round steak.
and put in a glass fruit jar. Pour 2 c. cold
water over it and let soak Vz hr.
Set in a kettle of cold water and heat gradually. Keep the water below
boiling point 2 hours. Strain, add a little salt and serve.
INDEX
A Milk and Water 49
Parker House Rolls 50
Abbreviations 8, 9 Graham 50
Albumen 28 German Coffee 50
White of Egg 28 Bread (Quick) 50
Albuminized Orange 64 Baked Brown 50
Amber Marmalade 62 Boston Brown 51
Apples 35 Graham 51
Baked 35 Nut 51
Apple Sauce Cake 46 Whole Wheat 50
Pie 56 Breakfast
Sauce, 1 35 Plans for 10
Sauce, II 35 Menus 11
Scalloped 35 Broiling 31
Snow 52 Over coal fire 31
Tapioca 52 Under gas flame 31
Dutch Apple Cake 52 Pan 31
Asparagus 36 Time Table for 31
Buttered , 36 Pan-broiled Chops 31
In Shells 36 Butter 24
Making of 24
B Parsley 22
Baking Powder
Classes of 42
Recipe 42
Beans Cabbage 36
Baked Bean Soup 26
Boiled 36
String 36 Scalloped 36
Baked Lima 26
Rules for cooking 19
Cake, Butter 45
Beef
Classes of 45
Cuts of Beef 30
General Rules 45
How to judge good 30
Preparing Pans for 45
Stew 31
One Egg 45
Roast 32 45
Spice
Loaf 32
Cocoa 46
Creamed Dried 33
Apple Sauce 46
Tea 65
Cakes (Sponge) 46
Beverages Smaller Sponge 47
Uses 13 Cakes, Griddle 43
General Rules 13 Bread .*... 43
Boiled Coffee 13 Corn Meal 43
Tea 13 Rice 43
Russian Tea 13 Sour Milk 43
Iced Tea 13 Sweet Milk 43
Cocoa 13 Candy 15
Fruit 14 As a food 15
Lemonade 14 Butter Taffy 15
Pineapple Lemonade 14 Chocolate Fudge! 15
Biscuits Cocoanut Cream 16
Baking Powder 47 Ice Cream 15
Pin Wheel 47 Peanut 15
Bread (Yeast) 48 Pinoche 16
Baking of 49 Sea Foam 16
Kneading 49 Canning 58
Helpful Hints 49 Selection of material 58
Cold Pack method 59 Boiled 13

Open Kettle method 59 Cookies
To sterilize jars 59 Oatmeal 48
Canners, Types of 60 Peanut 48
Steps in Cold Pack process 60 Imperial 47
Making Syrups 61 Hermits 48
Table for Cold Pack can-
ning 61
Corn
Peaches 59
Growth of 41
Pears 59 Bread 44
Tomatoes Fritters 21
59
Sweet Pickled Peaches Muffins 44
59
Carbohydrates 14
Griddle Cakes 43
Sugar 14
Mush 17
Starch 9 Corn Starch
Vegetables containing 9 Mould 51
Cereals containing 9 Crabapple Jelly • 62
Fruits containing 9 Cream of Tartar 42
Carbon-Dioxide 42 Croquettes
Carrots Potato 23
Creamed 20 Croutons 26
Casein 24
Custards
Cauliflower Soft 54
With Cream Sauce 36 Baked 54
Cereals 16 Caramel 55
Kinds of 16
Currants
Principles of cooking 16
Rules for cooking
To clean 53
16
Cream of Wheat 16
Cornmeal Mush 17 D
Boiled Rice 17
Steamed Rice 17 Dates 14
Macaroni and Cheese 17 Desserts 51
Spaghetti with Tomato Sauce 17 Puddings 51
Cheese 26 Sauces 53
Manufacture of 26 Frozen 57
General rules 27 Gelatine 56
To grate 27 Milk and Egg Mixtures... 54
Cottage Cheese 27 Pastry 55
Cheese Fondue 27 Dinner
Pudding v 27 —
Typical Plans 10
Wafers 27 Suggested Menus for 11
Welsh Rarebit 27 Dish Washing 7
Chops Doughnuts 24
To broil 31 Doughs 47
Pan broiled 31 Dried Fruits
Breaded , 31 Figs 14
Cleaning Dates 14
Personal cleanliness 7 Prunes 14
Sink 8 Peaches 14
Floor 8 Dumplings
Stove 8 Boiled 31
Garbage can 8
Cocoa 13
Codfish E
Creamed 33 Eating
Balls 33 Good Manners in 12
Coffee EGgs 28
General rules for making.. 13 To beat 28
Composition of 28 White Mountain Cream... 46

Freshness of 28 Freezings 57
How to Preserve 28 General rules 57
To separate 28 Ice Cream 53
Eggnog 64 Junket Ice Cream 58
Egg Toast 29 Lemon Ice 58
Egg Vermicelli 29 Lemon Milk Sherbet .... 57
Hard cooked 29 Strawberry Ice
. .
53
Plain Omelet 29
Puffy Omelet 29
Poached 28 G
Scrambled 28
Scalloped 29
Garbage
Soft cooked 28 Care of can g
Sandwiches 63 Gas Range
Care of 8
F Gelatine 56
Desserts 56
Fats 22 Ginger Bread
Sources of 22 Hot Water 44
Uses 22 Sour Milk 44
To clarify 23 Gluten
To try out 23 Glazed Sweet Potatoes 20
Precautions in the use of. 23
Fish
.
Graham
33
Bread 51
Classification of 33
Muffins
How to judge 33
Pudding
44
Baked Fish 50
34
Codfish Balls 33 Grapes
Creamed Codfish 33 Jelly 62
Oyster Stew 34 Jam 6o
Salmon Loaf 33 Gruels
Scalloped Salmon 34 Cracker 65
Scalloped Oysters 34 Oatmeal 65
Flour 40
How made 40
Wheat Flour 41 H
Classification Wheat Flour 41
Mixtures 41
Hamburg Steak 39
Flour Mixtures 40
Ham Sandwiches 63
Classified 41
Hash 22
Batters 42 Hermits 43
Doughs 47
Food I
Uses in body 9 Ice
Classification 9 Cream 53
Fruits 35 Lemon 53
Beverages 14 Strawberry 53
Canning. from 58 to 61 Tea 13
Composition 14 Imperial Cookies 47
Cooking of 14, 58 Invalid Cooking 64
Apple Sauces 35
Baked Apples 35
Baked Bananas 14 J
Rhubarb Sauce 35 Jam
Stewed Prunes 14 Grape 62
Scalloped Apples 35 Jars
Salad 40 Sterilizing of 59
Frostings 46 Jelly V. 61
Chocolate 46 Method of making 61
1
Crabapple 62 Cottage Pie 32

Cranberry 62 Hash 32
Grape 62 Minced Meat on Toast.. 32
Junket Measurements 8
Rennet Custard 25 How to Measure 8
Table of 9
Meringue 56
K Milk 24
Kerosene 8 I
Care of 25
Kneading 49 Composition 24
Food for Children 24
How Milk should look.... 24
L Vitamines in 24
Lamb Cream Toast 25
How to tell good 30 Cream Potato Soup 25
Leavens 41 Cream Pea Soup 25
Definition of 41 Rennet Custard 25
Classification 42 Mineral Matter
Experiments 42 Foods rich in 9
Lemon Use in body 9
Ade 14 Muffins 44
Ice 58 Cornmeal 44
Jelly 57 Graham 44
Pie 56 One Egg 44
Sauce 53 Mutton
Lettuce How to judge 30
Salad 37 Stew 31
Sandwiches 63
Luncheon N
Plans 10 Napkins
Suggested Menus for 11 Position on Table 11
M O
Oatmeal
Macaroni Cookies 48
And Cheese 17 How to cook 16
Marmalade Omelette
Amber 62 Plain 29
Mayonnaise 39 Puffy 29
Meals 9
Onions
Planning of 9
Boiled 36
Points to consider 10
10
Creamed 36
Typical— Plans for
Suggested Menus 1 Oranges
Serving of 11 Albuminized 64
Vitamines in 9
Meats Oven Tests 42
Care of 30
Cuts of Beef 30
30
P
Kinds
. How to judge : . . . . 30 Pa str v 55
Beef or Mutton Stew 31 General rules 55
Breaded Chops 31 Paste for pies 55
Creamed Dried Beef 33 Peas
Pan-Broiled Chops 31 Creamed 21
Hamburg Steak 32 Cream Soup 25
Roast Beef 32 Split Pea 26
Veal or Beef Loaf 32 Peaches
Meat Canned 59
Uses of left over 32 Sweet Pickled 59
Pears Boiled 17
Canned 59 With Cheese 17
Pie Steamed 17
Apple 56 With Tomatoes 18
Lemon 56 Pudding 51
Pumpkin 56
Popovers 42
Pork
How to Judge 30
Salads 37
Potatoes Food value 37
Food value 9, 18 Materials used for 37
Augratin 20 Rules for making 38
Baked 19 Oils for 38
Boiled 19 Dressings 38
Browned 20 Boiled 38
Creamed 20 Cream 39
Croquettes 23 French 38
French Fried 23 Fruit .. 39
Fried 23 Mayonnaise 39
Glazed Sweet 20 Thousand Island 39
Half Shell 19 Cabbage 39
Lyonnaise 20 Chicken or Veal 40
Mashed 19 Fruit 40
Mashed Potato Cake 19 Perfection 40
Raw Scalloped 20 Pineapple 39
Salad 40 Potato 40
Preserves Russian 40
Making of 58 Salmon 40
Waldorf 39
Protein
Foods rich in 24
Salmon
Loaf 33
Prunes Scalloped 34
Foods in 14 40
Salad
Stewed 14
Sandwiches 62
Jellied 57
Rules for making 62
Puddings Sauces 21
Apple Snow 52 Pudding 53
Apple Tapioca 52 Tomato 21
Bread 52
Serving
Cornstarch Mould 51
At home 7
Cottage 52
Laying the table 11
Dutch Apple Cake 52
General Directions for 12
Graham 52
Rice 51 Short Cake
Suet 53 Strawberry 47
Sauces 53 Sink
Care of 8
Q Soups
Quick Breads 50. 51
Cream Pea .. 25
Cream Potato 25
Cream Tomato 26
R Baked Bean 26
Raisins 14 Split Pea 26
Prepare for puddings 53 Spinach 37
Rennet Starch
Custard 25 Foods containing 14
Rice Sugar 14
Food in 16 Foods rich in 14
Suet Vegetables 18
To prepare for puddings. 53 Foods found in 18
Sweeping How to buy 18
Care of floor Classification 18
Rules for cooking 19
Asparagus 36
Potatoes 19, 20
Cabbage 36
Table Manners 12 Carrots 20
Setting of 11 Cauliflower 36
Tea 13 Corn 41
Rules for making 13 Corn Fritters 21
Ice Tea 13 Onions 35, 36
Russian Tea 13 Peas 21
Tea 13 Spinach 37
Succotash 21
Toast
Tomatoes 36, 37
Milk 25, 64
Turnips 20, 21
Tomatoes
Canned
Vitamines
59
Cream Soup 2fi
Where found 9
Sauce 21
Scalloped
Stewed
37
36
W
Water
Turnips
Uses in body 9
Mashed 20
White Sauce 21
Creamed Peas in Cups 21
V
Veal
LIBRARY OF CONGRESS
014 486 001 9

Recipes For Instruction in Domestic Science

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4

Elementary and Intermediate

Published by the Authority of the

DETROIT. PUBLIC SCHOOLS

Elementary and Intermediate

Published by the Authority of the

Copyright, 1921, by Grace P. McAdam

This book is intended for use in the elementary and inter-

mediate grades in the teaching of foods and cookery. It is primarily

The recipes have been gathered from various sources and

six, and may be used satisfactorily in the home kitchen.

need of "The Fourth R" (Right Living) which means control of

good, wholesome everyday "food for the hungry."

Preparation of food will be a pleasure if it is done well. "The

do life's plain, common work as it comes, certain that daily duties

and daily bread are the sweetest things of life."

This little book is intended to assist you in "the Fourth R"

in your own home.

Chapter I. Introduction — Preliminary Lessons

Chapter II. Meals

Planning the Day's Meals

Chapter III. Beverages

Chapter IV. Energy-Giving or Fuel Foods — Carbohydrates

Chapter V. Energy-Giving or Fuel Foods — Fats and Oils

Sources and Uses of Fats and Oils in the Household

DOMESTIC SCIENCE RECIPES

Introduction — Preliminary Lessons

gether dishes that are alike.

Directions for Washing:

Care of the Sink —

Care of the Floor —

Care of Garbage Can —

3 teaspoons equal 1 tablespoon

2 cups chopped meat

(1) The meals

Foods rich in Mineral Matter (body-builder

Foods containing Vitamines (growth promoters

(2) Some important things to consider in planning meals.

(3) Some typical meal plans.

(4) Suggested menus:

(5) Dining room service:

Directions for Laying the Table

General Directions for Serving

Common Rules of Table Manners

Boiled Coffee (proportion for 1 cupful)

coffee (1 egg shell or y2 egg white is

with cold water and shaved ice.

Energy-Giving or Fuel Foods: Carbohydrates —Sugar and Starch

The chief foodstuffs' in fruits are carbohydrates and mineral matter.

A slice of lemon may be added to the syrup while simmering, if liked.

2 c. brown sugar yx c. butter

: c. sugar 1 cup chopped peanuts

Ice Cream Candy

2 c.sugar tl>. vinegar 1

Yz water c. y2 t. cream of tartar

2 c. sugar 1 scant c. milk

Cocoanut Cream Candy

Principle of Cooking Cereals

1. Complete opening of starch granules by the boiling temperature of