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KKITCHEN GARDEN

DOMESTIC KINDERGARTEN

Was the first meth
The idea that girls,
hundred, all the 1
cleaning knives an.
dusting closets and
how and in what o}
twelve years ago, a
proving KITCHE}
housework lessons
outfit is expensive
for years.

As a guide for
but an interested v
into her lessons.

The following

 

 

 

 

ALBERT R. MANN
LIBRARY

New YorK STATE COLLEGES
OF
AGRICULTURE AND HOME ECONOMICS

AT

CORNELL UNIVERSITY

 

 

 

 

 

 

lar school classes.
.1sses, and by the
‘ving the food, of
| _ping rooms and
oom and duster ;
' -ork, originated
he years went by,
ibest beginning of
older girls. The
ned can be used

| is indispensable,
study and weave

The KITCHEN - - $300
The Child’s Kitc - = 25
THE GIFT OF
Kitchen Garden Table f $10 00
Chairs suitable for child 6 00
Box for table, . I 50
Burlaps for x2 chains, MISS SARAH M. FILOGNIO : 2s

oc
Lesson I. Wood and - $ 75
«II. Table-setti 20 00
«TIT. =Chambk ‘-w 19 77
se TV.) Laundry «_-,- — ——— ae 12 61
as V. Dinner-table Setting and Serving, II 82
*¢ VI. Molding and Cooking, - 2 13 39
MATERIAL FOR 12 CHILDREN.
Lesson I. - 8 75 Lesson 4. $6 31
es - 1000 Be 2 : 6 14
mS me - Io 75 «6: 6 82
THE FOLLOWING ARE FURNISHED TO ORDER IF DESIRED.
Bed-clothing for occupation No. 3, each bed, - $3 00
Bags of clothing, of “4, each, 50

Send Orders to
J. W. SCHERMERHORN & Co.,
P. O. Box 3445.

‘

7 East 14th Street, New York.
THE

COOKING GARDEN.

A SYSTEMATIZED COURSE OF COOKING

FOR PUPILS OF ALL AGES,

INCLUDING

PLAN OF WORK, BILLS OF FARE, SONGS, AND
LETTERS OF INFORMATION.

*

ARRANGED BY

EMILY HUNTINGTON.

 

ve a
WHAT 1S THE USE OF A DAUGHTER AT HOME,
IF FOR A GOOD DINNER A FATHER MUST RoAM?

ILLUSTRATED BY JESSIE SHEPHERD.

oK
SECOND EDITION,

#

 

CopyRIGHT, 1885,
By EMILY HUNTINGTON.

TROW'S
PRINTING AND BOOKBINDING COMPANY,
NEW YORK.
BY PERMISSION,
I RESPECTFULLY AND GRATEFULLY

DEDICATE

TO THE !

BOARD OF MANAGERS

WILSON INDUSTRIAL SCHOOL

g
(THE PIONEER IN INDUSTRIAL WORK FOR GIRLS),

‘ THIS SEQUEL
TO MY

KITCHEN GARDEN,

BOTH OF THESE SYSTEMS HAVING BEEN
DEVELOPED IN THEIR SERVICE.
INTRODUCTION.

 

 

“IT WAS NOT LIKE A SCHOOL-ROOM AT ALL.”

How does the Cooking Garden differ from other systems ?

It begins at the first cooking principles where the Kitchen Garden
leaves off. ,

It is adapted to children as well as adults. It believes in many
small centres rather than in large note-taking audiences. Its pupils

work out with their own hands each lesson under intelligent guidance.
6 INTRODUCTION.

The cost of materials for each lesson is very small. It uses all parts
of the stove during each lesson. It centres attention on one prin-
. cipal article of food till thoroughly understood at each lesson. It
works from receipt charts or blackboards in sight of all the class.

“ It saves the time of the pupils by teacher’s previous convenient
arrangement of utensils and material. It finishes its instructions by
training pupils to arrange bills of fare with the proper combinations.

Also to calculate time to cook and bring the dishes to a serving-

point at the right moment during the meal.
CONTENTS.

. PAGE
DEDICATION! -gsc2 ciness cosh cae heeesatous eaves ana PRE eine ecb arena Meee 3
INERODUGTION sacs sutouieseuauesiatntandn Seo mab ie tad eannente Koes 5
LETTER TO TLEACHERS itis i icthys ¢scate spect ath Sot bean lain Batcwee eden whe id II
UTENSILS NECESSARY FOR A CLASS .......c cece cece cece eee tere eras 13
INTRODUCTORY LETTER TO PUPILS........ 000. cece eee eee eee eee 15

LESSON FIRST—

Billiof Fare. s.6 csavawes caans sew oes w as ee ee ee 19
Utensils Required 51.0 ewswxesa geen es ab aie dee al a nid hee ae 19
Material (Required saacanew ovee rans sae ews e hea eens sae me eears 19
Expense of Material wicca eiiaiiunaaans “knee eaadacactaienaen 19
OrdeniGl EX EnCiSeS suivant usd oe eude el pores oun Walaeemeaiads RAs 21
Letter of Information oi... ce. cue eee ee ee be ne eee ae 23
Questions on the Lesson............. 0.00 cece eee eee e ee nnee 25
Receipts is .cwisg acdc gee a4 oe aes eee oa eRe EO Eek we 26
Milk Toast....... sede ashe tar tia abt cove gin canto ce ood gel ly tacirietad ete eee coin 26
Welsh vRarébiticnt cisco ewan (ikg Mie ee aera Saees eeu anes 26
Onsen De tet occa oes cade Se asa asealea won acigns aaadeewAe 26
Water east: <uicseresch gona, Sattagaup ete aawuememuin sas 26
past Cripihewsneqnc ncaa acumen eseenan wee eeslin aces con wiue as 27
Recapitulation of the Lesson............. 0. cece cece cece een eens 27
Diagram for arrangement of Cooking-tables..................0000. 29

LESSON SECOND—

I

Bill of Bare: oc cave ee ee ee ee ee ee eer 33
Utensils Required ociici genta nln dio teed aware waeaeewen 33
Material Réquiteds cis saci re eran see ee Wawa was calarciee 33
Expensexof Material. csc ocak Gg unsaea acetate sauna egenew eaten 33
Order Of Exereises.. 5 2c os cue winenvaw ay ewewna ew ne aH we 6 ene « 35
Wetterof Pnformationescsccciiscte wk seiner tin aleewde lacwiait: ons alates ate aeasterease 37
Questions Gu the Leseil..1y cee sie dewnebodue hes suseee need ns 39
Receipts seasons isretaecad Ginid atts Wa nis ae RN eR eke e kCaberes lea neater w sateen AI
Mashed: Pereioets.ccniconctcigenaetceset gutagseges weed tanewees AI
Stewed Potatoes....... iA ty kT I en ce ue InER a cal a tea 4I
Pirie UP OtAtO GS. ojere tts iataccnad sietegh antec erated or haha ennre ahans ehteaany cates eee Og AI
Stuffed! PotatOesc5:iswurd mecwiawing ee were Mee Waele RMR eee eee let AI
Rived Potatoes 4.0 0 nis oye ae eaie rh ckeliea eae cee nee aweaeneees AI
Recapitulation of the Lesson. ....... 0.0.0... e ccc eee cece eee $2
Diagram for arrangement of Cooking-tables....................005 44
8 CONTENTS.

LESSON THIRD— PAGE
Bill, GE Bate@wsos cas aseee on her a ROA oe eee ae ae eae adie ea acias 47
Utensils Requited ici fisn. gases artes caine didi renuaialesteg hares 47
Material ReqQuired msi caeeuiewiie wees eakiyewielieemen We tess aa eee 7
Expense of Materials. sccciccncceuce sacceien classi eq eineisee Sew eoie ewes 47
Order of Exercises ..........0. 000. cece eee eee A asionatan: Ab eucaien 49
Letter’ ot IntormatOtice ws4 sac sn ceteee nese hehe eee eee 51
Questions on the Lesson.... 12.2.2... eee ce eee ees 52
RECEIPES ca.sienw cca mene cna ek lo mes eea eel aye ease ere eae asl 54
Scrambled. Eggs s.acccnsawctsagar ese eoensa eee vere we eee Hees 54
Baked Omelet Mig cwasio shee Bile Roe i Baan et ae endear sass 54
Poached Beas: is cwarcuiarsmaeesda case aver sates anti tere ater cboahaai a eats 54
Quaker Omelet i... ccaccauwine Hae whanonnedh giswiowas etaweeaeas 54
Plain, Onielet ssc. sb esieseeaw eer reaeds.oue Ae Guigege kad 54
Recapitulation of the Letom, p.ccwes cannes nuvonea wines se cean neds 55
Diagram for arrangement of Cooking-tables................2.0006. 57

LESSON FOURTH—

Bill of Bates cas cov ces sce area cer eae seein ee eae Rae nee ee ae 61
Utensils Required .......... 0... ..0. 00. cee ee eee Pisces sass eM 61
Material Required ocx igecwsce dau neue wee usiolleg Sad Aetna 61
Expense:of Material ...osi:cccs.emea sccm ein Fai Weleda ee Paso Secon aye ave 61
Order Of EXEL CISES: nics cine eae wel Sed eu aaa Ged en «eeeewene 63
Letter of Infotttiation «10s scasecin een enm caves es arc eee eres 65
Questions on the Lesson... es ene eee eee ea ee nen e ne 67
RECEIPES wie cre Has is yoni eae Naw Sa eels 70
Roast Beef oa. acsenranr nese vice swiwer nose uy ews he sew awe eee een 70
Fried Steak. .:......... 000 e eee pict Ga ia a at's dy Sliee SoS NA ca aci 70
Mock Ducle scxiernsnnta seas eed pCa Ree Oo ne Andie Seneeleuy pe edinel te 70
Broiled, Steak. « j..dcscua soscessie ws ea) comes pie cw wate wav witha aiulalieel Bales daddy 70
Breaded, CHOPS ies pace ncccigcweee veil eealar tai eel iat aoe a eae HUE BE 71
Recapitulation of the Lesson. ....... 0... 0c eee ce cece cece eens 71
Diagram for arrangement of Cooking-tables....................... 74

LESSON FIFTH—

Bill Rage iss erhispras teint Wace ows ack ith coche tipi acnear ee baci RGIS e ae i 77
Utensils Requireds: cs cixnsvewsv intend seveniwesanvasaeaawen eens 77
» Material Required i-:ccccdcsncamies nine siren ankuiineandated a olateinas Gundrs 77
Expense of Material...... PERM RAG SELR RE BIRE aNDENE RO RES a7
Order of Exerciseg....0e.cs wedge eee cere gee Ree aw nemo eedsmaseans 79
Lette? of IMlormmati0n 4 cc 0cs ee agen sdiy ren esueeiarouuyencens 81
Questions om the Lesson. 4:0 e+0< ssw sear wwr ease red pends enemies 82

Receipts ....2. 0.00.0: Bh Sac pracy aiieaeasrensbureidy as ten alge hase tones ietlae see. ence 83
Corned Beet Hash isssiecech cota res ETE ae eaten 83
CONTENTS. 9

e _ PAGE
ElasW in, (Ody cuwechaeh edn aoe oe wre ei ee ee debe rhe vwereee wees 83
Warmed-over Meat s..4.s0eses4nevectus 0AER Sta eS TREE ROR E Kees 83
Meat - Escaloped ss sccia cies ora wade eeu tev ip sdeeeee rasuueiee’ 83
Recapitulation of the Lesson............ 0. cece eee eee eee eee eee 83
Diagram for arrangement of Cooking-tables+........... 00. e eevee 86

LESSON SIXTH—

Bill Of Fare: sy. deceive hava ioe ers Mea Sone aieuarey pee aes 89
Utensils Required..... eee eee ee eee eee 89
Material Required .............. eur aeeeaaeerewiae Nona aah d dave 89
Expense of Material ............. Lowedis4 weet ae Reems Tae ete ales 90
Order of EXercises: ori.a cau Shasta tin cidag tiles Sula Gaga dwe ee boaeen gl
Letter Of Information .2,4.c0rake orien sie dies oun worn eee ese 93
Questions on the Lesson ............... saaheciuaeeahe er ae meare Tene Mee arte 95
BGCCIBtS viens su nidwew sven vex deeeaieueses ware dies SeGr ee rewes ees 97
Bread 4.3.44.0. ase sawn te veses tralia ek Alas Sitviseup ecole wbeata ad lnaunlea de 97
Préench Rolls so csateyodouSewne ved Peau aoeg tex wees ree tubuiwds 97
Powder Bistuitie: s.cccces ssa aca, voi WEL TEA Bala Siataed SE ate e a 97
Fried Dough ................. clogs ts han tales res asia osge aokene ate ata ees aot 97
Cinnamon Breads sores une eae EUS eR eee ee S 98
Recapitulation-of the Lesson ec. ieee sien iew nes wow enwcwa enn ens das 98
Diagram for arrangement of Cooking-tables.......... Te tstee thet am 100

LESSON SEVENTH—

Billiof Baresi cca pees kant Sasha es ania ye aces 103
Utensils Requited sc. ccawa vw sieascee cw Pa Vi alee edie le we nla e eens 103 ,
_ Material Required ................ Dyed aria Reng tite nid scents 103
Expetise of Material ssa: cvasswxwwgre Wee ss dm rene Reed eee cto ee 103
Onder at Bxercises, joa tude uaagenars wietweal ceapaaeaande 105,
LStcer Gr INiGininnien preys de cuedeeeseseaterezuareerinee wee .. 107
Questions on the Lesson vies ia vex ncencsstaevaeceniansevetveees 108
RECEIPES Sess eG Roe ia Gael Os mle Games eee ENE Wess 109
Mincéd Spinach: :asiwssesiewaew sass wale ane ca eee eed aac HN Ghee * 109
Crea CALROtS siege Gia peanginee Chine ogee keeeedane dee 109
Fried, Parsnips: sciisiciad ond te PSI SNRs eA Kes Eee ee SA aa 109
Esealoped Tomatotscic.swieicsew slashes peueuis seveesidcvusene: 100
Recapitulation of the Lesson .......... 0c e cece eee cece eens 109
Diagram for arrangement of Cooking-tables...................0000. 112
LESSON EIGHTH— :
Bill Of Fare ovissswiiesvensda ces eess eee crackers Rese koak eee nen 115
Matetial Requited jcc 3 oi 05 cst eas Baa eeunie geen da haw ware 115
Expense of Material ......... Log ba es U Ms Pa aie MERA ERE BEN ovetelace IIs
Utensils: Required g/cc ais. acca xen hasan aoe ate eh SRS ER ean 116
Order at EXGtetttiscuwisisnnieeieviwie sas sedebetemsuen. Babe 117
10 CONTENTS.

¥ PAGE

Letter of Information : 2 ais csr aay te oie ae ee ee 119
Questions on the Lesson.......... 0... ce cece cece eee eee eee neeee 120
IRECCIPts a2 Shes cs siebtedrente meet ole waa Grins aunkanny ee eae Cee AEDS 122
poled. Fish vhei se nig saiees ease eRe GGSiRleweaweaWemad pes ous 122
Bened, Highs .cioicaiigheis tedetedig on gesne Sepeutergepedss tus 122
Priéd Kish. .52 ve cia teense eh eek ot eree ere hie bee wae 122
Balkeds Wish via inhi ata aaaa ea min ashoge lcci eine ate Bata oe ater 122
Blaked sPish2: oi3uauae rma ehied sea ee estie pee Re Reet eres 122
Recapitulation of the Lesson.............. eee ato ee veneer aas 123
Diagram for arrangement of Cooking-tables.............0.00000005 125

LESSON NINTH—
Billot Hare scree Gaetan wile ete omic pers Ron teen ees ae an haere ere hs 129
Utensils Required xscy sesened tenes camannasicneee: neeaeoee 129
Material. Required: os... ccnictcgs soa vauun eg See ReSEMGERY Peewee een 129
Expensé-of Matétial.: coin siew ee easauses Roe ere eaed Sew ee oieee 129
Order of Exercises...............00005- cee ae icjes Rak dats ele ame Nes 131
perhercer Information <..2c cap cyeeserg ses enia we res euveoaneeuess 139
Questions on the Lesson ..cscwscgs cer nr ve vee oer ee aW ede WAee ane ws 134
RECEDES tu cata haten ensue ayers a lave decd ous ape Wa eay ott esd canta 2s atch ays Nese tana SUR he 136
LGMato Soup sscenisties ese a eee eae eeees _ 136
Bean; Soups ssakesre reese ie tees eee ees re eee ee 136
Potato SOUP c4p5caiwa dt che ee ata aioe he Sia aa owed en ae 136
Ped; SOUP wes: Gower OE ides. Muley ioe e ek hue si ccd 136
Stockiceiseres sweet os eos wi sid oan over Seow baa e eee ae eee 136
Recapitulation of the Lesson. ......... 0.0 ccc eee eee eee 137
‘Diagram for arrangement of Cooking-tables.....................-, 139
LESSON TENTH—

Bill Of Bare: sow tn sea ied Sa eG Bee iss RES as BE 143
Material. Required o:n< ccavveieg eer sess Hew snes eee e eRe ie ewes 143
Expense of Material. ic.cwisee lens ante ars eae Weel wee wee eae eae 143
Ptersils Required, . .essasxwv ews Pees eens PUY Sweeny e ee es ve ees 144
Onder of Exercises. c0. «neon bc eece ane atm et aaa eats vata ewan eas 145
Letter Gf Information 2.08 cece scdoreedgisoroet gainer eres 147
Questions on the Lesson .c ii cscusisa ics eter eae ce eee een eane 147
RECEIPES fas en imwveotiow Ade We Mena NeWhs Wag Regrets 149
Bread Pucdhae seredsacvenre sive ee raee eee say eaeee rent pens 149
Race Pudding: ssn: cite weaned ak eine take as ahaa wg 149
Baked Custatls co wyeweswr ese heasar hee teraseiuries eeyrewsn esd 149
Boiled Custatd .o3.c-0 scape due sates dace hie Neva re ties Aare namesa 149
LeSmiOn PUCINE oni ews de dioutus cdtdae edias sce ee seeu ewes 149
Corn-starch Blanc-mange............ 00-0 eees ES HER Keetpral aetna void 150
Recapitulation of the Lesson........ 2... cee ccc ee eee cee e eens 150

Diagram for arrangement of Cooking-tables...............-.0.005, 153
‘PO THE “PEACHER,

Dear FRIEND :—

This book is for those who are anxious to teach simple cooking,
in classes. The world is full of cook-books, with excellent receipts,
easily adapted to this system. What I have tried to do, is to help
you to a plan of work. The letters to scholars you can put into your
own words, and give as your own, or you can say, “ Miss Euntington’ s

‘letter given in connection with this lesson is as follows.” It was

a pleasant thought that I might be able to teach many pupils, even
at a distance. The lessofis are planned for a class of twelve (12)
to be really at work, and any number looking on. Lessons can be
given in any room, and a wardrobe can be used to hold the utensils,
the doors of which can be arranged to unhinge-and lay on trestles,
and used as work-tables; while the stove can be sét on castors, for
convenience in moving it. But a kitchen garden room is best, and
to have ‘the children march in and sit at kitchen garden tables,
Then, if the same lesson is given four (4) times, and the receipts
changed to different girls, all the twelve (12) at work will have tried
each of the four receipts, and all the class have the benefit of the
‘others’ practice.

I have uniform aprons for the scholars and also for the young
lady teachers, A reliable char-woman comes in at the close of each
lesson to put things to rights. In evening classes, when girls are
taught who are at work during the day, I have not thought it best to

‘keep them a moment after the lesson to wash up the dishes and put
each in its place. .

~ If the lessons are too long they tire both teacher and pupils, and
spoil the effect. So, I have a diagram of the room, and topics to
work by, that all may be arranged when the lesson beSins; and the
receipt charts should be on the wall, and the materials ready to start
the lesson the moment the pupils march into the room. An hour
and a half should be the outside limit of a lesson.

In the Order of Exercises you will see “Songs” are referred to. I
12 TO THE TEACHER.

have found songs with hints and rules in them very useful, in teach-
ing children especially. As turning over leaves is inconvenient, I
have had the cooking songs printed on large cards. The teacher’s
apparatus consists of the Teacher’s Manual, the long cards, and the
receipt charts. At the close of the lesson I have had the cooked
dishes arranged on a tray and placed in front of the teacher for
suggestions and comments from her, while the class marched in re-
view past the table, after which the pupils were allowed to eat or
carry home samples of the food ; this adds greatly to the enthusiasm
of the lesson.

Then the dishes to be washed were carried to the sink, all the
scholars marching together, as seen in the illustration at the close of
this book, and the class dismissed. Each course of lessons must vary
and be adapted to place and circumstances.

To some teachers, the rhyming songs may seem useless, if not
foolish ; but I have found them valuable, even with girls twenty (20)
years of age, in keeping the class in order, and their minds on the
lesson, while waiting for a kettle to boil or a cake to bake. Ap-
point a special one to take charge of the fire or dish in the mean-
time, that nothing be spoiled.

I trust these lessons may encourage others to undertake to teach
what is so important and so practical. And also that they may
furnish innocent amusement for young persons during hours other-
wise idle, when the great Tempter of souls is alert.

Yours iri full sympathy,

E. HunrincrTon.
 

UTENSILS NECESSARY
Bor €LASS OF ‘WELVE PUPILS.

IRON WARE.
Stove, Two Square Loaf-pans,
Kettle, One Pan for Biscuits,
’ Dripping-pan and Rack, One Pan for Rolls,
Porcelain-lined Kettle and Cover, | Two Spiders,
Gridiron, Two Pots,

Three Frying-pans and Covers, [One Toaster.
Two Saucepans and Covers,

TIN WARE.
Saucepan and Cover, Large Grater,
Large Pitcher, Colander,
Dredging-boxes, Skimmer,
Quart Measure, with Divisions, | Strainer,
Nutmeg-grater, Sieve,

Twelve Small Pans, Two Pails.
14 UTENSILS FOR CLASS OF TWELVE PUPILS.

WOODEN WARE.
Board to stand hot kettles upon, |Two Rolling-pins,

Two Moulding-boards, Two Water-pails,
Twelve Small Table-boards, Wooden Spoons.
Two Chopping-bowls,
CROCKERY.
Four Dishes — meat — different|One Quart Pitcher,
sizes, One Pint Pitcher,
Four Vegetable-dishes, Six Cups,
Two Quart Bowls, Six Plates,
One Small Bowl, One Baking-dish.
CUTLERY.

Four Toasting-forks,
One Dozen Table-spoons,

Twelve Paring-knives,
Six Kitchen Knives,
Twelve Kitchen Forks,

 

iv

LINEN.

Half Dozen Towels, ee Cloth to boil Fish in.
Half Dozen’ Holders.

The outfit, with the exception of the stove, can be purchased by
the above list. If the demand is sufficient, tin trunks containing a
complete set will be for sale at the Kitchen Garden Agency.
My Dear Younc FRIENDs :—

It is very pleasant to me to be able to give you cooking lessons.
You will enjoy them very much. It makes.such a difference in a
home if you know how things should be done,-and the sarest way to
keep people good natured ina familyis to give them good things to eat.

It is quite right that it should be so, and it is especially due to
those who earn the -money to buy the food that they should enjoy it
when put on to the table ; and it is no harder to learn to cook well
than it is to cook ill.

I am not attempting elaborate or fine cooking, so you will not
expect it, at least not at present, but I will show you some nice ways
of preparing ordinary dishes.

Now, in the first place you need to know how to manage a fire,
for if you fail in that you will fail in your cooking ; therefore, you
must understand all about the dampers, and in buying a stove one
should learn at the shop how and when to open and close them.

When you start your fire the dampers should all be open.

Do not lay paper flat in the fire basket, but twist it in bunches,
putting in first the paper, then kindlings so crossed as to let the air |
draw through, placing the heavier pieces of wood upon the top.

As soon as a// are well burning add two or three shovelfuls of
coal. Itis better to feed the fire often at first, but by the time you are
ready to cook it must be a solid fire, that will last through the lesson.

Now as to cooking utensils. As far as we can we will use those
made of iron, because they are stronger and cheaper than any other
kind, and if perfectly clean will grow better all the time. They
should always be dried thoroughly after washing, and put away with-
out their lids, and with their faces down. Something should raise
them sufficiently to let in the air, as the cleanest saucepan will smell
musty if left in such a way that the air cannot reach the inside of it.

An iron dripping pan, such as meat is roasted in, should be carefully
cleaned with an iron dish cloth and soda, instead of soap, as the least
trace of former cooking will give a fresh piece of meat a bad flavor.

The last thing you should do before begining to cook is to wash
your hands and clean your nails.
16 TO MY DEAR YOUNG FRIENDS.

I have known many girls who have had to take their mother’s
place when very young, and learn to cook for their fathers and little
brothers and sisters.

If a child’s bones are not quite hard before it is seven years of
age it will never be strong, and its legs will be crooked and weak;
and every woman should understand the nature of food for the sake .
of those under her care.

The quality of food intended for little children should be care-
fully studied, as the firmness of their flesh and the hardness of their
bones is so dependent upon it.

A man is able to work longer and better if his meals are nourish-
ing. He does not know when to add salt or pepper, and why should
he? It should be the care of the wife or daughter to so season the
food that the first mouthful is appetizing.

The body requires animal, vegetable, and mineral food. Vegeta-
bles draw the mineral matter from the soil and change it into food,
part of which is used directly by man and part eaten by animals, and
thus is converted into more strengthening food for him.

Milk contains all the essential elements for the support of human
life, and flour is one of the most nourishing forms of vegetable food.
It has in it albumen or gluten which makes the muscles and the
nerves; starch and sugar which make fat; gelatine and the minerals,
lime and phosphorus, which make the bones grow strong and hard.
Children who have cut all their teeth will thrive well and grow strong
if they eat heartily of good bread every day. Home-made bread
should be eaten in preference to baker’s bread, because in baker’s
bread some of those valuable nutritive parts are destroyed, and while
it satisfies hunger it does not nourish the body.

Salt is necessary, and yet those who live entirely upon ‘salted meat.
are apt to have a disease which the use of fresh vegetables will cure.

Fruit helps to purify the blood. Fish feeds the brain, and the
cereals, such as wheat, corn, and rye, also.

Do not expect success at first, and it would be a mistake to attempt
receipts so expensive that you could not repeatedly try them, and by
patient effort bring satisfactory results at last. All the receipts of
this course will be simple and inexpensive.

Yours sincerely,
E. Huntincron.
LESSON FIRST.

 

 

 

 

 

 

 

THE LITTLE COOKS AT WORK.
FIRST COOKING LESSON.
BILL OF FARE.
MILK TOAST.
WELSH RARE-BIT,
QUEEN TOAST,
WATER TOAST.

TOAST CRUMBS..

Utensils Required,

 

12 Table Boards. 6 Plates for Bread.
12 Knives. 1 Pint Measure.

3 Forks. 1 Egg Beater.

2 Teaspoons. 1 Grater.

2 Teacups. 1 Skimmer.

1 Bowl. 1 Toasting Fork.
2 Deep Dishes. 1 Spider.

1 Small Platter. 1 Baking Pan,

2 Covered Dishes. 1 Saucepan.

MATERIAL REQUIRED.

9 Pints Of Nilkiscoet as aan akan tea yesaees $o 12
B ESO ic cde aneae nek © SEAS EY Hdd e aeNe Sd 07
4 Loaves of Bread «.6asas sea0ss Kaee eee e es 12
% Lb. of Butter....... sea ek cred a Sele eae peas 18
yy Dsbs Or Aare cs ond sah eaeensd aueee Sage wad 07
Flour, Pepper, and Salt...ce<evesese sa vnes Ol
Sugar and Cintiaiion ¢..6.5 0.0. sessus oat 02
LD, Oh CNSSSG anu een aes euy wR ues 06

 

- $0 65
ORDER OF E:XERCISES.

MARCH.

CHORD—BE SEATED.
Sonc—‘We want to be Cheerful.”
Lecture.

A few Questeons.
‘Sone—‘‘Home Welcome:”

'  * Read Bill of Fare.

Appoint three girls to each receipt.

Start girls cutting bread, and explainhow. Teacher show the way.

When bread is cut, let as many toast as there is room for at the
stove.

Have cheese grated and egg beaten.

Put milk on to heat, and prepare thickening.

Place frying-pan on the stove, heat butter and lard, and fry bread.

Put toast crumbs in the oven.

When the meal is prepared, class be seated and taste.

Review of questions.
o
. A LETTER ON THE USES OF STALE BREAD.

‘This lesson is to give you a few ideas on the uses of stale bread.

People who buy bread every day are not apt to have it stale, but
when it is ‘made at home once or twice a week, there are often pieces
left over, and it is desirable to know good ways of making use of
them.

:  Weall wish to be economical house-keepers. Some people think
that to be economical is to be mean, but this is a great mistake,

It means only to make the best use of what we have, for “ wilful
waste makes woful want.”

To be wasteful through ignorance is no less wrong, especially if
we have a chance to learn how to do better. \

Some baker’s bread can be bought at about half price, and when
made into a nice dish of Milk Toast, or Welsh Rare-bit, it is a very
inviting dish for supper.

_ Milk Toast to be nice must be crisp, brown, and tender, but
not so soft that the cream will soak into it; and care should be
taken that the milk be in readiness when the toast is made, so
that the toast will not have time to steam before the milk is poured
over it.

’ The only difference between M/k Toast and Welsh Rare-bit is in
the dressing, which for the latter contains a little grated cheese and
an egg.

Gentlemen usually enjoy this dish, so if you, are ever allowed to
prepare a dish for your father, and he enjoys cheese, suppose you try
this one.

Cream Dressing should not be quite so thick as condensed milk,
but a little thicker than common cream.

Corn-starch or flour may be used as thickening, and sometimes
we use an egg for the same purpose.

Eggs are also used to make food light and keep it from absorb-
ing fat. :

When used to thicken, the whites and gold need not be separated.
They should be chopped rather than beaten.
24 LESSON FIRST.

When used to make your cooking light and puffy, the whites and
yelks should be beaten separately.

We beat them with long beats, so that the little cells may be filled
with air. :

When sugar, or anything, is added, beat it in sideways with a
spoon, so that these air-cells may not be broken. |

To make Water Toast the bread should be nicely browned, then
dipped quickly in salted water. Do not spread butter over it,. but
place little bits to melt ; this prevents the toast being broken.

Queen Toast is made by soaking the slices in a very plain un-
cooked custard, and browning in a frying-pan. When served, sugar
and cinnamon are sprinkled between the slices as they are piled upon
the dish.

If you have a large family to toast for, you can get on faster if
you lay the slices on the rack in the oven to dry a little, while the first
pieces are being prepared.

Toast can be made over a clean grate fire, but it is nicer when held
before the fire.

In making toast for a sick person, never hold it over the fire, as it
is not nearly as delicate. ;

‘Toast Crumbs are made of buttered bread cut in very small
cubes, and placed in the oven to brown. These are very nice
served with soup, and it is a good way to use up very small pieces of
bread. .

Stale Bread may be laid aside until thoroughly dried, then rolled
very fine. Put this into a wide-mouthed bottle into which you can
dip aspoon. This is useful in many ways, as in breading veal chops
or oysters.

In serving dry toast, the slices should not be piled one upon
another, but placed edgewise, as piling it makes it tough instead of
crisp; as the steam cannot escape when piled.

It is particularly useful to know how to make delicate toast, for
when it is nicely made it will tempt the appetite of any invalid.
Professor Chandler has stated that bread is more healthful when
toasted. . be

All of these things it is well to know, and that you may make
the best use of your knowledge is the wish of your friend and
teacher.
LESSON FIRST. 25

QUESTIONS.

Questzon. What ts the nicest way of toasting ?

Answer. Before the fire—not over it.

Q. How must toast be to be perfect ? ‘

A. Crisp and tender, so that the cream will just lie on the out-
side of it, and not soak through it like a pudding.

Q. How should the Toast Crumbs be served ?

A. Ina dish by themselves, with a table-spoon to serve them.

QO. How should the Rare-bit be served ?

A. The toast as the Milk Toast, with the dressing between the
slices; the dressing will be thicker, and the cheese will make it look
tougher.

QO. How should the Water Toast be ?

A. Not too wet, and in an even pile.

QO. In making any kind of gravy or cream for toast, Welsh Rare-
bit, etc., how must rt be to be right ? i

A. Smooth and free from lumps, and of the right thickness.

QQ. What thickness should the dressing be ?

A. About as thick as cream—not as thick as condensed milk.

QO. What zs used for thickening sauces and cream ?

A. Flour, corn-starch, and eggs.

Q. How are they prepared ?

A. Flour is wet with a little cold water at first, and stirred free
from lumps, then a little more water is added to make it thinner.
Corn-starch is made in the same way, and when eggs are used for
thickening they are beaten with white and yelk together. Butter
and flour are sometimes rubbed together for sauce.

O. When should the thickening be added to the sauce ?

A, When the sauce is at the boiling-point, set the saucepan
back from the fire, while adding the thickening, stirring eastenny

Q. How long does tt take to cook the thickening ?

A. Cook flour about five minutes. Corn-starch takes less time,
* and when eggs are used they need constant watching.

Q. What will happen if you let thickening stand without stir-
ring, or put tt in when the sauce ws too hot ?

A. It will be lumpy.
RECEIPTS.

MILK TOAST.

4 Slices of bread.

1 Pint of milk.

1 Table-spoon of flour.

¥% Teaspoon of salt.

A little butter.

Cut bread in even slices one-third of an inch thick. When toasted
and buttered, lay in a deep dish and pour the thickened milk over it.

WELSH RARE-BIT.

6 Slices of bread.

4 Table-spoons of grated cheese.

t Pint of milk.

\% Teaspoon of salt.

1 Egg.

% Table-spoon of flour.

Cut bread in even slices, toast, and place on a platter. The milk
should be ready for thickening when the toast is made. While thick-
ening, add an egg well beaten, cheese, and salt; stir until the cheese
melts, pour over the toast, and serve.

QUEEN TOAST.
1 Pint of milk.
1 Egg.
1 Table-spoon each of lard, sugar, and butter; a little cinnamon.
Beat the egg, stir in the milk, lay the bread, cut in three-cornered
pieces, to soak. Put butter and lard in frying-pan, and, when hot, fry
the bread in this until brown on both sides. Serve with sugar and .
cinnamon sprinkled between the slices.

WATER TOAST,

Cut bread in even slices, then toast; dip in boiling salted water.
LESSON FIRST. 27

Cut small bits of butter, and lay on each slice; when all are batiered
singly, pile, and put in the oven for a few minutes.

TOAST CRUMBS.

4

Cut even slices of stale bread; butter, and cut in dice; put them
_in a pan, buttered side up, and brown ‘in the oven.

Recapitulation of the Lesson.
MILK TOAST.

1 We cut our slices the same thickness to toast.

2 We put the milk into the saucepan.

3 We toast the bread.

4 We butter the toast, and keep it warm.

5 We put the milk over to heat.

6-We rub the butter and flour together.

7 We add the butter and flour, with the salt, to the milk, -when the
milk is heated near boiling.

8 We stir the milk until about as thick as cream.

9g We place the toast in a warm dish, dipping the hot cream over
each slice. . :

Now it is finished.

WELSH RARE-BIT.

1 We measure the milk, and put it over to heat,

2 We cut the bread in even slices.

3 We grate the cheese.

4 We beat the egg, yolk and white together.

5 We wet the flour with a little milk.

6 We toast the bread.

7 We pour the wet flour into the hot milk, and stir until it is
cooked.

8 We pound the crust of the bread toast, and place it in a warm
dish.

‘9 We add the beaten egg ‘ail cheese (grated) into the thickened
milk.
28 LESSON FIRST.

10 When the cheese is melted,-dip the dressing over each slice of
toast. ‘
Now it is finished.

QUEEN TOAST.

We cut our bread in moderately thick slices.
We beat our egg with a teaspoon of sugar.
We mix the milk and egg together.
We put our butter and lard in frying-pan to heat.
We mix two table-spoons of sugar with a salt-spoon of cinnamon.
We dip our slices of bread in the milk and egg.
We fry in hot butter on both sides until a light brown.
We place the slices in a pile on a hot dish, sprinkling sugar. and
cinnamon between the slices.
Now it is finished.

ON An BW ND

WATER TOAST.

1 We cut the bread as for other toast.

2 We put over the spider half full of boiling water, with salt, and
a little butter.

3 We butter our toasted bread.

4 We dip our buttered toast into the hot salted water.

5 -We make a nice pile on a warm plate, and place in the oven.

Now it is finished.

TOAST CRUMBS.

1 We cut the stale bread in moderately thick slices,
2 We spread the slices with butter.

3 We cut each slice into dice.

4 We place in a dripping-pan high in the oven.

5 We watch, and shake, to turn them.

When a light brown they are finished.
LESSON FIRST.

DIAGRAM OF TABLES.

 

 

TEACHER’S TABLE.

Flour, Salt, etc.

Dishes.

 

 

 

|O

|O

|O

 

lo

Frying-pan,

Grater, Bowl,

Fork, Cup, and Spoon,
Plate of Bread.

Table-spoon,
Toasting-fork,
Eggs and Cheese,
Plate of Butter.

Toasting-fork,
Table-spoon,
Frying-pan.

Pint Meastre,
Teacup, Spoon,
Plate of Bread.

O|

 

 

 

STOVE,

Kettle.

 

 

 

 

 

20
[O

Saucepan and Fork, O
Skimmer,
Plate of Bread,
Toasting-fork.
Plate of Butter. oO
Plate of Bread, smmehe
Two Baking-pans. Oo
é
Bowl, Egg-beater,
Eggs, Frying-pan.

O

O|

 

 
LESSON SECOND.

 

“NOTHING BUT POTATOES,”
I2
12
12

SK eRe CODA

SECOND COOKING LESSON.
BILL OF FARE.

MASHED POTATOES.

STEWED POTATOES.

FRIED POTATOES.

STUFFED POTATOES,

RICED POTATOES.

Utensils Required.

Table-boards.
Small Pans.
Paring-knives.
Towels or Napkins.
Dripping-pan.*
Quart Bowl.

Forks.

Teaspoons.
Frying-pan and Cover.
Coarse Towel.
Skimmer.

Tin Saucepan and Cover.

 

1 Porcelain - lined
Cover.

Colander.

Vegetable-dishes.

Table-spoons.
Tin Pitcher.
Water-pails,
Knives.

NHON HH OAR W H

Teacups.
y BELL,

MATERIAL REQUIRED—EXPENSE,

22 Medium-sized Potatoes
1 Pint of Milk........
y% Lb. of Butter.......
y% Lb. of Lard........

Bale yb een isundwrhs

Kettle and

Board to stand hot Kettles on.

Small Tin Saucepan.

 
ORDER OF E:XERCISE.
MARCH.

CHORD—BE SEATED.
Sonc—4 Uwe little Girls.”
Lecture.

A few Questions.

Read Bill of Fare.

Appoint three girls to each receipt.

Start girls paring potatoes, and explain the way.
Teacher show samples of cutting potatoes.
Start all receipts, reserving stewed poratecs:
Last, stew potatoes.

Questions—io minutes.

Fry potatoes and salt them.
Mash boiled potatoes.

Sonc—* Salt Song.”

Stuff baked potatoes.
Stew potatoes.

Sonc— Growing Potatoes.”

CHORD—RISE, MARCH, EACH GIRL WITH HER OWN UTENSILS.
LETTER ON POTATOES.

You are to have a lesson on the potato. This, you know, is the
most common vegetable used in every family, therefore it is desir-
able to know something about its history, and the most appetizing
and nutritious way of cooking it. Sir Walter Raleigh, one of the
early explorers of this country, finding the potato, and realizing its
value, tried to persuade people to cultivate it. Most people are very
slow to try new things, so it was a long time before it came into
common use.

It is said that Sir Walter Raleigh, at a court reception, wore a
potato blossom in his button-hole, so as to call the attention of the
company to the subject, and to secure their help in introducing it
into England.

Weare to have potatoes prepared in four ways, and I wish you
each to learn all of these ways. So you must give attention to the
different receipts, which are in plain sight for you to apply.

Those which you try here yourselves you will know how to do;
you can also learn,a little by seeing how the others prepare their part
of the lesson. a

It takes a great deal of practice to make a good cook, so you will
have to try all the plans we give you in your homes, and if you do
not succeed at first, do not be discouraged, but try again. I am very
sure these lessons will be useful to you. Cooks are very necessary
people, for one cannot have a very comfortable home who does not
know how to make nice and inviting dishes. :

People’s tastes may vary in regard to cooking potatoes. Most
persons in this country like them dry and mealy, like a ball of starch.
The Irish think them best when boiled to leave their hearts a little
hard—with a bone in it, they say:

The French use potatoes a great deal, but hardly ever have them
plain boiled, but dress them in various ways.

The Germans like them as a salad. it

Potatoes consist of about one-fifth starch, four-fifths water, gum,
38 LESSON SECOND.

and other substances. They contain very little of the phosphates,
which form a large part of the bones of the body.

The Irish supply this want by using a great deal of skim-milk and
buttermilk with their potatoes. When people depend upon one
kind of food, it is very important that it should do all that is needed
to strengthen every part of the body ; but we use a good many things
besides potatoes.

I am anxious to have you learn all that you can about cooking
the common dishes used in a family. There is no other vegetable
you can cook in such a variety of ways as the potato. Since you
cannot always judge how much will be eaten, and since nothing
which is good should be wasted, I shall, after a while, give you a
lesson on warmed-over potatoes.

When a dish is poor, a woman should know why it is so.

Boiled potatoes will be dark and waxy if after they are cooked
they are allowed to remain in a covered kettle or dish, for the steam
will return into the potato and bring about this condition. They
will be floury and white if, after the moment they are cooked, all
the water is drained off and the kettle is covered with a clean towel,
through which the steam escapes.

Mashed potatoes will be hard and sticky and heavy if you turn
cold milk upon them while they are steaming hot, but by adding
scalding milk, and beating them thoroughly, they will be light and
feathery. Until served, they should be covered close with a napkin.

Fried potatoes will be soaked and leathery if the fat is not hot
enough, and if they are not well drained when taken out.

Later on in the lesson, one of the teachers will ask you a few
questions about what I have told you, but now we will go at once to
work, remembering all we taught in the last lesson.
QUESTIONS.

Question. Which zs the most common vegetable used ?
Answer, Potato.

OQ
°
=

oven.

FAO AB AHABOAGAGHAS

MOAOAOAOAOGOAOALS,

Ce
e

Of what zs tt mostly formed ?
Of starch.
What zs the simplest way of cooking it ? ,

. Boiling.

flow long does it take ?

. Thirty minutes from the beginning of boiling.

What part ts thrown away ?

. The skin.

What effect does soaking in water have upon them ?
It swells them, and also freshens them.
flow can boiled potatoes wait without harm ?

. Covered with a thin towel.

flow should they bé served whole ?
Laid in a dish on a napkin, and covered with the fringed

flow do you know when an oven ts hot ?

: When the oven door hisses, or flour will brown in five eines

flow do you know when water boils tn a kettle ?

. When the steam puffs out of the spout.

flow do you know when water boils in a saucepan ?

. When it bubbles all over.

How do you know when fat ts hot enough to boil in ?
When the smoke rises from the centre.

Which ts hottest when zt borls, water or fat ?

Fat.

What must you remember in stewing with milk ?
That it burns easily.

Flow long must potatoes bake ?

. About 45 minutes—a medium-sized potato in an ordinary
40°

LOAD AO ANS

LESSON SECOND.

. How long will ct take to fry potatoes ?
. Ten minutes, watching all the time.
Flow long does zt take to stew potatoes ?
. About 30 minutes for uncooked potatoes.
When do you salt boiled potatoes ?
. When you start to boil them.
How much salt ?
. About half a table-spoonful to a quart of water.

*

\
RECEIPTS,
MASHED POTATOES.

Pare and plain boil, mash in the same vessel in which they are
cooked, and season with hot milk, butter, and salt to taste ; beat with
a fork, and arrange neatly in a hot dish, or glaze over with butter,
and brown in the oven. If browned, cut across each way, that the
crust may not bind. :

STEWED POTATOES.

Cover in salted boiling water (after paring); when nearly soft,
drain and cover with same quantity of milk ; when it boils, thicken
with flour, and season.

FRIED POTATOES.

Pare and cut in strips as nearly the same size as possible. When
the fat is hot, dry the potatoes in a clean towel and put in enough to
float over the top of the fat. Take them up with a skimmer and
place on brown paper. Salt just before serving.

STUFFED POTATOES.

ae te

Cut one end of the potato so that it will stand steady; cut the
other almost off like a little cover. Put them in a pan and bake;
when soft, take the potato from the shell with a fork very carefully ;
mix with butter and salt, and about three table-spoonfuls of hot
milk ; beat well, and fill the shells heaping full ; put high in the oven
to brown.

*

RICED POTATOES.
Pare, plain boil, mash, and season with salt ; rub with a wooden

spoon through a hot colander; put low in the oven to heat, but not

brown.
; i,
42 LESSON SECOND.

Recapitulation of the Lesson.
MASHED POTATOES.

1 We pare and drop into cold water.

2 We put on to cook in salted boiling water.

3 They boil about thirty minutes. ,

4 We drain the water off.

5 We mash the potato in the kettle in which it has been boiled.

6 We putin hot milk, butter, more salt if needed, and beat with .
a fork.

7 We arrange neatly ina hot dish.

STEWED POTATOES.

1 We wash, pare, and drop into cold water.

2 We cut in small squares and drop them into another bowl of
cold water.

3 We drain them, and put into an iron frying-pan.

4 We turn in boiling water enough to cover them, sprinkle with
_ salt, and put over to boil.

5 We rub one teaspoonful of butter and flour together.

6 We wash and cut a little parsley very fine.

7 We turn off the water when the potatoes are nearly soft, and
turn on milk to cover them.

8 When milk boils, we stir in butter and flour.

9 We let them boil, stirring carefully till the milk is creamy.

10 We toss in the parsley as we take the potatoes from the stove,

and turn in a hot dish for serving.

Now it is finished.

FRIED POTATOES.

1 We put lard on to heat.

2 We wash and pare potatoes, and drop into cold water.

3 We quarter lengthwise, then divide in even strips, and drop
into cold water.

4 We test the heat of the lard with one piece of potato.

5 We dry in a clean towel enough potatoes to fry at one time.

6 We stand by and stir gently with a skimmer.
LESSON SECOND. 43

7 We drain them with a skimmer against the side of the kettle.
8 We take them out, drop them on brown paper, and sprinkle

with salt.
Now, when all are thus cooked, we are finished.

STUFFED POTATOES.

1 We wash and scrub the skins.
2 We cut one end of the potato so that it will stand upright.
3 We cut the other end like a cover, making all the potatoes of
one height.
4 We stand them in the dripping-pan, and place in the oven to
bake. (They should bake until soft.)
5 We take the dripping-pan from the oven and stand it on a
piece of brown paper on the table.
6 We put a cup of milk to heat.
7 We hold the baked potato with a aieeicey in one hand, anda
fork in the other.
8 We carefully take out the potato in a bowl, and place the
empty shells in a pan.
9 We gradually add hot milk, butter and salt, and beat until light.
10 We fill the shells with the mixture with a fork as high as
we can,
11 We place high in che ¢ oven to brown.
12 When a light brown, we place on a hot dish to serve.
Now it is finished.

RICED POTATOES.

1 We cook as for mashed potatoes.

2 We heat the colander.

3 We mash the potatoes in the kettle in which they have been
boiled. |

4 We taste, and if needed we add salt.

5 We heat the dish in which the potato is to be served.

6 We place. the hot colander over the hot dish, and stir the
potato rapidly through with a wooden spoon.

Now it is finished. .
44

le

le

S

 

LESSON SECOND.

DIAGRAM OF TABLES.

 

-
TEACHER’S TABLE.
: 4

Moulding-board.

 

 

Butter, Lard
Water, Milk, Board for Hot

Vegetable-dishes,

 

 

 

 

 

 

 

@|

@|

 

 

 

Salt, Flour. Plates. Tasting-spoon.
|® l®
Six Potatoes, Four Potatoes,
Dripping-pan, Fork,
owl, Saucepan and Cover,
Three Forks. Colander,
Bowl,
Masher.
Four Potatoes, Two Potatoes,
Frying-pan and Cover, Porcelain Kettle,
Cup and Spoon, Skimmer,
Salt-shaker, Salt-shaker,
Fork. Plate and Paper.
@| @|
STOVE,

 

Kettle.

 

 
LESSON THIRD.

 
Db On Ss = WR

THIRD COOKING LESSON.
BILL OF FARE.
SCRAMBLED EGGS.

BAKED OMELET.
POACHED EGGS.
QUAKER OMELET.

‘

PLAIN OMELET.

Utensils Requzred.

Frying-pans. 3 Forks.
Baking-dish. 4 Table-spoons.
Skimmer. 3 Teaspoons.
Toasting-fork. 1 Broad Knife.
Teacups. 1 Platter to beat whites of eggs.
Bowls.
MATERIAL REQUIRED— EXPENSE,
t Deven Bees ysnysivcswieseiuresiustarvaueade $0 35
i Pint of Mk. iccccce is casmcgewee dees caan cers 04
a lobe Oi Oh as ocak ier asa eae cee ee aaah aren 12
a Pieces oi Siale Bread. ccupiesveseness devas anes
Balt) PEGE o:cowe cane tabene er tae dees ckedsue: OI
BOUT ceed vies renee e desi cece boar ie Raeeens Ol

 

$0 53
ORDER OF E:XERCISE.

MARCH.
CHORD—BE SEATED.
Sone="Deatiey £. fs
Lecture.

A few Questions.
Read Bill of Fare.

Appoint three girls to each receipt.

Have the eggs to be poached dropped carefully into separate
cups.

The eggs to be scrambled, or made into omelet, have broken in
such a way as to drop the yolks and whites into different dishes.

For the omelet have yolks and whites beaten separately.

.For the scrambled eggs, yolks and whites can be beaten together,
but for practice have them separated when broken.

Have toast made for poached eggs.

Then have eggs poached, and eggs to be baked put in oven. |

Next the scrambled eggs should be cooked—éastly, the omelet.

When all is cooked, have girls taste.

Review Questions.

Dismiss Class.
A LETTER ON EGGS.

Our lesson to-day is on eggs. They are very nutritious, and, like
milk, contain all the material necessary for the growth of the body.
They are composed of two distinct substances.

The yolk contains nearly one-third of its weight in oil.

The white, or albumen, is the same as the gluten in meats.

There is also a large part of sulphur and other mineral matters.

The sulphur gives the egg its yellow color, and it is this which
causes the egg to tarnish silver. The most healthful ways of cooking
eggs are boiling, poaching, and in omelets.

The common mode of putting the eggs into boiling water, and let-
ting them boil rapidly for two or three minutes, is not the best way,
as the heat hardens the albumen near the shell, and in this way, while
the white of the egg becomes very hard, the yolk has not begun to
cook. The better way, when they are wanted very soft, is to pour
boiling water on them, cover closely, and let them stand where they
will keep hot, but not boil, for ten minutes.

Another way is to put them on in cold water, and let them come to
a boil, which will be in ten minutes; but if you want a hard boiled
egg, put it on in the same way and let it remain for half an hour.

If they are to be used for garnishing, when boiled, lay them in
cold water to prevent the yolk from turning dark.

Heat cooks our food, and beating eggs rapidly makes them very
warm, so that when the white of an egg is thoroughly beaten it is
partially cooked.

A raw egg digests more easily than a cooked egg.

Throwing the white of the egg into the air with long strokes
causes little air-cells or bubbles to be formed. These can be broken
down by striking or by weight.

If you are making the top for a pudding, and pour the sugar
upon the beaten egg, many of these air-cells will be broken, but if,
on the contrary, you pour it at one end of the dish, and beat it in.
52 LESSON THIRD.

little by little, by drawing it under the egg, your frosting will be
much lighter.

If you are making a custard, and wish the egg to thicken the
milk, if you separate the yolk and white, and fill the white with air,
it will be lighter than the milk and float on the top, and so leave the
milk as thin as ever.

In most kinds of cakes the whites and yolks are beaten separately ;
in such cases the whites are beaten in last, or with a part of the flour.

There is oil in the yolk; this makes the cake richer, and cake
made of the yolk and white will not dry as fast as that made entirely
of the whites. p

While eggs are nourishing, they are not so heating to the blood
as meat, and doctors often order them for patients who need nourish-
ment and yet cannot have their blood heated by meat juices.

To learn how to cook them delicately and nicely is almost an
art, and, although you will be shown but a few ways of cooking eggs
in this lesson, it will be a guide in breaking, beating, and arranging
eggs by other receipts.

While eggs are cheaper in the spring I hope you will try to cook
them, although when they cost the most you can really get more
nourishment from them than for the same amount of money spent
for meat.

QUESTIONS,

Question. What do physicians say of eggs ?
Answer. They are very nutritious and less heating to the blood
than meat.
Of what zs the egg ee ?
. Yolk and white.
What part of the yolk ts oil ?
One-third of its weight.
What ts the white, or albumen, the same as ?
The gluten in meat.
Why does the egg tarnish stlver ?
Because the yolk contains sulphur.
What other way zs there of boiling eggs besides letting them
boil vapidly for three or four minutes ?

aa

vga as
LESSON THIRD. 53

A, lf they are to be soff, pour boiling water on them, cover
closely, and keep hot, but not boil, for ten minutes.

Q. Mention another way ?

A, Put them on in cold water and let it come to a boil in ten
minutes.

Q. Lf they are wanted very hard, how would you boil them ?

A, Put them on in cold water and let them boil thirty minutes.

Q. When eggs are to be used for garnishing, what should you do
with them to prevent the yolk from turning a dark color ?

A. When boiled, lay them in cold water.

Q. Which digests more quickly, a raw or a cooked Eg ?

A. A raw egg.

Q. How should you beat an egg ?

A, With long strokes, throwing the white into the air.

Q. Inmixing frosting for cake or pudding, how should you mix
the sugar wrth the beaten whites ?

A. Turn the sugar in at one end of the dish, and beat it in little
by little, drawing it under the eggs.

QO. What kind of cake keeps the best ?

A, That in which the yolks as well as the whz¢es are used.

Q. Which are the four ways in which we have learned to cook
eggs ?

A. Scrambled, Baked Omelet, Poached Eggs, and Quaker
Omelet. ;
RECEIPTS.

SCRAMBLED EGGS.

Three eggs, one-half cup of milk, one teaspoonful of butter and
flour each, salt-spoonful of salt. Heat and thicken the milk, add
butter and salt, then stir in the eggs. Turn into a hot dish.

BAKED OMELET.

One scant pint of milk, two eggs, one-half table-spoonful of butter
and flour each, one-half teaspoonful of salt. Let the milk come to a
boil. Mix butter and flour together; stir it into the milk. Let it
cool five minutes, stirring constantly. Put it where it. will cool.
When cool, add the salt and eggs (eggs beaten separately) ; pour into
a buttered dish. Bake twenty minutes in a quick oven. Serve at
once.

POACHED EGGS.

Have salted boiling water in the frying-pan. Drop each egg in
separately. When the white is set, baste. With a skimmer remove
each egg and serve on buttered toast.

QUAKER OMELET.

Three eggs, one-half cup of milk, one table-spoonful of butter, one
and one-half table-spoonfuls of corn-starch, one teaspoonful of salt.
Put the saucepan on to heat. Beat the yolks of the eggs, and stir
smoothly the corn-starch into the milk, and add to the beaten yolks,
also salt. Put butter into the hot pan (before putting butter beat the
whites to a stiff froth and add to the yolks and milk), then when
butter is melted pour in the mixture, cover, and place on the stove
where it will brown but not burn. Cook about seven minutes.
Fold and turn on a hot dish. |

Plain Omelet the same as Quaker Omelet, only leave out the
flour. : ,
LESSON THIRD. 55

Recapitulation of the Lesson.

SCRAMBLED EGGS.

1 We put the milk on to heat.

2 We wet the flour with a little milk.

3. We add the butter and salt.

4 We break and beat the eggs, and stir them into the hot milk.
5 We keep stirring until sufficiently thick.

Now it is finished.

BAKED OMELET.

We measure and put the milk to heat.

We stir the flour and butter together.

We wet it smooth with a little of the milk.

When the milk boils we pour it on this mixture.

We stand by and stir five minutes.

We put it away to cool.

We break the eggs separately.

We beat the whites well.

We pour the whites into the yolks and beat together. |

10 We add the salt to the milk and eggs.

11 We put into a well-buttered dish and bake twenty minutes.
Now it is finished. .

CON AM BW ND

oO

. POACHED EGGS.

1 We cut the bread in pieces half an inch thick, and near the
size of the egg when cooked.

2 We toast and butter the bread.

3 We fill the frying-pan with boiling water, and add one tea-
spoonful of salt.

4 We knock an egg against the side of a cup and break it.

5 We let each egg stand in its own cup.

6 We draw the saucepan where the water will not boil fast. ©

7 We slip in one egg.

8 When the white is set slip in another.

9 With a spoon we baste the egg with the boiling water.

10 We baste till a white veil comes over the yolks. ~
56 LESSON THIRD.

11 Now the eggs are cooked, remove with a skimmer, and place
an egg on each piece of toast.
Now they are finished.

QUAKER OMELET.

1 We stir the milk gradually on the flour.

2 We put the frying-pan on to warm.

3 We break the eggs, separating yolks and whités.

4 We beat them so that the whites will stand alone and the
yolks are well beaten.

5 We add the milk, flour, and salt to the beaten yolks.

6 We put the butter in the frying-pan.

7 We beat the whites quickly into the other mixture and turn it
into the frying-pan.

8 We lift the edge with a knife to see if it is brown.

g We set it in the oven for a moment to cook the middle.

10 We fold it over.

11 We turn it on a hot platter and serve immediately.
LESSON THIRD.

DIAGRAM OF TABLES.

 

 

TEACHER’S TABLE.

 

 

 

 

Milk, Begs Extra Spoons,
Flour. Bread. Necessary Dishes.
|O |o
Bowl, Fork, Frying-pan, Oo
Platter, Fork, Skimmer,
Teacup and Spoon, Three Teacups,
Frying-pan, Toasting-fork.
Bread-knife.
O
fi O
Two Bowls, Teaspoon, _
Frying-pan, . Three Teacups,
Table-spoon, Baking Platter.
Teacup and Spoon. a
oO
O| O|.

 

 

“a2

 

 

 

 

 

STOVE.

 

 

 
A

LESSON FOdRT!

    

“‘ LET US HASTE ON,

MARKET DAY.”

  

IT IS MARKET DAY,
FOURTH COOKING LESSON.
BILL OF FARE.

ROAST BEEF.

FRIED STEAK.

MOCK DUCK.
BROILED STEAK.

BREADED CHOPS.

4 Utensils Reguzred.
12 Table-boards.

 

1 Gridiron.
12 Knives. 1 Spider.
3 Forks. © | 4 Meat-platters.
6 Table-spoons. 1 Small Gravy-bowl.
6 Teaspoons. z 4 Plates for Meat.
1 Teacup. 1 Dripping-pan and Rack,
2 Bowls. 2 Flat Plates, one for beaten egg,
2 Saucepans. and one for cracker-dust.
3 Small Pans. Dredging-boxes.

MATERIAL REQUIRED—EXPENSE,

Beef to roast, off the round. | % lb. of Butter.

2 Steaks. Flour.

1 Flank of Beef. Salt and Pepper.

6 Potatoes. 2 Bowls of cold Water.
Roast of Beef........... lake nie miata sas $o 24 ;
Grenke.. oebsmcaweange seks pyeie wae es olan divaueesae 22
Blank of “Beeb. cvessuronhredeese vuaserinetenteass 30
POtaiges: copy ccewegn ed iecakaeeatundiepaserenenes 03
Flour, Salt, Pepper, and Butter.................. 06

 
ORDER OF E:XERCISE.

MARCH.
CHORD—BE SEATED.
Sonc—“ Meat Song.”
Lecture.
A few Questions.
Sonc— Marketing Song.”
Read Bill of Fare.

Appoint three girls to each receipt.

Start all girls preparing meat for being cooked.

When the roast is dredged with salt anq flour, place in oven.

Have the girls prepare the flank for mock duck.

Have girls who are to broil steak pare potatoes, and attend to the
boiling of them.

When potatoes are partially boiled, drain and place on rack with
roast.

Broil steak when the fire is hot and clear.

Heat frying-pan for dry fry when roast is almost done.

Appoint one girl to prepare thickening for roast-beef gravy.

Appoint two other girls for preparing hot platters for steaks, with
butter, salt, and pepper on them.

The girls who are roasting beef have hot platters ready when meal
is prepared, class be seated, and teacher give each a portion to taste.
LETTER ON MEATS.

Your lessons about meat will, I hope, be both useful and interest-
ing to you. ‘

I want to give you a few hints about cooking it, and afterward
you will receive directions about buying it. -

There are light and dark meats. The dark must be cooked rare,
so that in carving the juice will follow the knife. As a general rule,
~ the light must be cooked thoroughly.

However it is cooked, it must always be prepared in the same way.

Except for soup, the juices must be kept inside the meat.

There is a gummy substance in meat that can be hardened by
great heat, and made to form acrust on the outside, shutting in all
the juices. It is something like the white of an egg, when hardened
by heat it encloses the yolk. |

However meat is cooked, this crust must form on the outside. To.
_ produce this result, it must be exposed at first to a great heat, but
cooked more slowly toward the last.

Meat cooked rapidly will be hard all the way through.

To roast, your oven should be very hot at first, then slow and
steady. Se

To boil, the water must be boiling at first, then’ simmer gently.

To fry, the smoke must rise from the centre of the pan, to show
it is hot enough.

To brozt, the fire must be so hot that the outside of your meat is
seared at once.

The meats upon which we mostly depend are beef from the ox
‘ and cow, mutton and lamb from the sheep, pork from the pig, and
veal from the calf.

Ox beef is much nicer than cow beef, and you can know it by the
color, which is a dark red, well mingled with fat, of a rich white
shade, and a fine grain.

Cow beef is paler, and much firmer.

Lamb is more delicate than mutton.

9
66 LESSON FOURTH.

Pork and veal are not considered so healthful as beef or lamb,
though both make delicious dishes.

The fat in beef is very valuable in cooking, but the fat of lamb
or mutton should not be mingled with other dishes on account of its
strong flavor.

From pork we get our best lard, and salt pork is excellent for
seasoning other meats, and makes:a nice dish fried in thin stripes.

To cook salt meats which have been prepared for winter use, or
_ to be used on long sea voyages, place them in co/q water first, to draw
out the salt, and then allow them slowly to come to a boil.

Ham is much nicer if the skin is removed before boiling, as it
has a strong, smoky taste.

Many of these things you can only learn by experience.

After this lesson, if you give good attention, you will know
how to cook any ordinary roast, to broil or fry a steak, or cook a
piece of corned beef.

After your chart lesson you will better understand how to buy
meat to advantage.

When you have learned all these things, and have seen how much
better it is to make proper use of your material, if you try your skill
at home, nothing would be more gratifying to me than to know you
are profiting by my teaching.

CHART LESSON,

In this chart lesson I take the ox, which is the most important
animal.

The s&zx is made into leather, the Zazr is used to strengthen mor-
tar, and the Zorus and hoofs are made into handles for knives and
forks.

The ¢ongue is cooked, and the ¢az/ makes excellent soup.

When the animal is brought to market it is cut into quarters,
called the fore-quarters and the hind-quarters.

In the hind-quarters there is a large bone called the whirl-bone,
by which the butchers twist the leg, and straighten it out,as you see
it hung in the market by the shank. At the other end of this piece
of meat the porter-house steak begins, and the rib, or prime roast,
is found in the fore-quarter where it joins the hind-quarter.

-
‘ LESSON FOURTH. 67 »

While feeding or walking the ox constantly moves its head and
legs, so that in these parts the blood runs more actively, and the
circulation makes the flesh firmer and the muscles strénger. These
parts are therefore ¢ougher, but really contain the most nourish-
ment. Z

Where the body is at rest the meat is more tender.

The best sirloin steaks are near the porter-house, and are more
economical. The szr/ocz is also-very nice for roasting.

The rump is used for corning, and the round for steaks, and
especially for beef-tea, as it is very juicy.

The thin flank can be used to make a very nice dish called
‘© Mock Duck.”

The thick flank is often corned.

The chuck is tough but very nutritious.

As only one-sixth of the ox is tender, we must learn to cook the
rest in a way to make it so also.

QUESTIONS ON MEATS.

Flow should you prepare meat for cooking ?
Scrape and trim your piece of meat,
Then with wet cloth wipe it neat ;
When it is cut but slightly wet it,
Nor in a bowl of water set it.

N19

What are the ordinary ways of cooking ?
. Roast, boil, fry, and broil.

flow can you shut the gurces in ?
A crust must form on the outside,
And close within the juices hide;
Unless at first great heat you try,
‘The juice will go, and leave it dry.

. How do you boul ?

Be sure the water is boiling hot

Before you plunge the meat in the pot ;
And for ten minutes keep it so,

Then set it back and cook it slow.

MD AW

iS
"68

LESSON FOURTH.

Q. How do you brozt ?

A.

The fire must be so hot and clear,
he meat outside to quickly sear ;

So do not leave it on the fre—

Stand near and turn it, do not tire.

Q. How do.you roast ?

A,

Ns

NO AO

First put your rack into the pan,
Dredge the roast lightly as you can ;
First use the salt, and generous be,
Then shake the flour, with both be free;
Your oven now must have such power,
Five minutes sure must brown the flour ;
That on the pan will cook and lie

To make the gravy by and by.

Now water, half an inch or so,

Turn in one end, and let it flow

Over the surface of the pan,

But touch the meat it never can.

Often turn the roast from side to side,
For all the juices you. must hide

Within a crust so crisp and light,
Frothy and brown, a tempting sight.
Now an important time has come—
Cook slowly till the meat is done,

And every fifteen minutes baste it,

First gravy, salt, and flour to paste it.

What about gravtes ?
Gravies, sauces, soups must be
Smooth and free from fat to see ;
None should be more thick than cream—.
Some so clear, the spoon is seen.

MARKETING QUESTIONS.
What ts beef ?

Ox or cow meat ?

Which ts the better ?
The ox.
2.
As

LESSON FOURTH. : 69

Flow can you tell the difference 2
Ox meat is red, well mingled with fat, and of a fine grain;

while cow beef is paler and of a firmer graim

2.
rs

oS

Of what color should the fat be ?

A clear, rich white, tinged with yellow.

flow can you tell good beef ?

When you press it with your finger and the meat rises quickly.
Flow ts the beef cut at the market ?

Into four quarters. |

What are the best roasting-preces ?

. Sirloin and middle ribs.

What are the most economical dade ?

. Sirloin or round.

Flow do you know the round steaks ?
The fat lies on the top.
What zs the most tender steak ?

. The porter-house.

Where ws tt found ?

Between the rib and the sirloin.

flow much of the ox ts tough ?

Five-sixths.

What can be done with tough parts ?

Corn the rump, and use other parts for stews, pot-roasts, and

mince-pie meat.

co.
A,

What parts are used for soups ?
The leg, shank, tail, and neck.
RECEIPTS.

TO ROAST MEAT.

Prepare as directed, place on rack in the pan, dredging well, first
with salt and then with flour.

When flour is brown, pour boiling water in the pan about an inch
deep. Baste and dredge frequently. When done, place the meat on
a heated platter; skim all fat from the pan, set it on the stove, and
let it come to a boil ; stir in thickening, and boil again.

TO FRY STEAK.

Heat frying-pan very hot, then sprinkle with salt and lay in steak,
having first cut fat in two or three places to prevent meat from curl-
ing; turn it often.

When done, remove to a hot platter; pour a little boiling water
into the pan, and this will, with the juice, make a nice gravy to pour
over the meat.

MOCK DUCK.

Trim a piece of thin flank. Prepare a dressing, as for turkey, of
bread-crumbs, butter, salt, pepper, and onion chopped fine. Spread
this over meat, and roll like jelly-cake. Tie it-in the form of a duck,
place it in a saucepan with boiling water about two inches deep; add
a little water, if necessary as water boils away.

When tender and brown, take it out upon a platter and turn
gravy over it, or serve separately.

TO BROIL STEAK, ’

Warm the gridiron, on which place the steak, and hold over clear,

hot coals ; turn frequently till done. Serve on hot platter, buttered
and seasoned.
LESSON FOURTH. 71

BREADED CHOPS.

Cleanse and trim them, slightly cook, and then dip each into
beaten egg and seasoned cracker-dust, or fine bread-crumbs. Fry in
hot lard or dripping.

Recapitulation of the Lesson.

ROAST MEAT.

1 We scrape and trim the meat.

2 We wipe it carefully with a wet cloth.

3 We place it on a rack in the pan.

4 We dredge it with salt and then with flour, shaking well on
the pan. E

5 We put it into a hot oven.

6 When the flour in the pan is brown we turn in hot water to
cover the pan one-half inch.
_ 7 We baste the meat with the hot water, and dredge again with
flour and salt. .
8 We turn the meat, and baste and dredge again.

9 We now cook slowly, twenty minutes to a pound.

10 When cooked, place on a hot dish, and it is finished.

| FRIED STEAK,

We put the frying-pan on to heat.
We prepare the meat as for broiling. .
We sprinkle salt over the hot frying-pan, and put in the meat.
We stand by and turn it often.
We place it on a hot platter, where butter is awaiting it.
We turn a very little hot water into Bane frying-pan, and pour it
over the meat.

Now it is finished.

Am BW HN

MOCK DUCK.

‘1 Trim and prepare the meat as for other cooking.
2 We crumb a small quantity of bread. ~

3 We chop half an onion.

4 We add bread to the onion in chopping-tray.
72

5
6
7
8
9
IO
II
I2
13
14
15

LESSON FOURTH.

We add a good table-spoonful of butter.

We add two salt-spoonfuls of salt and one of pepper.
We mix together.

We place evenly on the meat.

We roll the meat like a roll of jelly-cake.

We make it smaller at the ends, shaping like a duck.
We sew it up, and tie it at the ends.

We place it in a kettle.

We turn in water to cover the meat two or three inches.
We add water as it boils away.

As the meat grows tender, let the water boil away and the

meat brown.

16

Ww NH

4

5
6

We place on a hot platter, and turn gravy over it.

BROILED STEAK.

We prepare the meat as for roasting.
We heat the gridiron.

We put the meat on the gridiron, with the fat toward the handle.

We stand by and hold the gridiron slanting over the coals.
We turn it often from side to side.
We place the meat on a hot platter, where butter, pepper, and

a little salt are awaiting it.

7
8

We turn it, and press the butter and salt into it.
We cover with a hot cover, or platter, to draw the juices to

the top.
Now it is finished.

nw f

i
8

BREADED CHOPS.

We cleanse and trim them.

We place on a hot frying-pan and turn them once.
We take them out on a hot platter.

We break an egg and beat it.

We season some cracker-dust or bread-crumbs.
We dip each chop into the egg.

We dip them into the cracker-dust.

We fry in hot lard or dripping.

Now they are finished..
LESSON FOURTH. ° 73
GRAVY.

1 If the drippings are too greasy skim off some of the fat.
2 We place the pan on the stove.

3 We turn in more boiling water.

4 We wet a table-spoonful of flour for the skimming.

5 We stir it into the gravy in the pan when it boils.

6 We taste, and if it is cooked it is finished.

19
LESSON FOURTH.

DIAGRAM OF TABLES.

 

TEACHER’S TABLE.

Water, Meat,

 

 

 

 

 

 

 

 

 

 

 

 

Flour, Butter, Necessary Dishes.
Salt.
|O is
O Ol.
~~ Saucepan. Gridiron, O
Saucepan,
Table-spoon.
O oS
Bowl of Water, Bowl of Water,
Towel. Towel.
6
2 . Oo
Two Table-spoons, Dredging-boxes,
Spider, Salt and Pepper,
Dredging-box of Salt. Teacup and Spoon,
Dripping-pan and Rack,
Two Table-spoons. eae
O| oO}
<
STOVE.

Kettle.

 

 

 
LESSON FIFTH.

   

  

aie
ap

    
FIFTH COOKING LESSON.
BILL OF FARE.

CORN-BEEF HASH.
HASH ON - TOAST.
WARMED-OVER MEATS,
MEAT ESCALOPED.

CROQUETS.

Utensils Required.

 

12 Boards, 1 Baking-dish.

12 Knives, 1 Mixing-bowl.

6 Forks, 3 Frying-pans.

4 Table-spoons. 3 Small Pans.

1 Teacup. 1 Saucepan.

3 Platters, 1 Pint Measure.
2 Chopping-bowls. 1 Strainer.

2 Chopping-knives. 1 Dredging-box.
2 Toasting-forks, 1 Towel.

MATERIAL REQUIRED.

Lbs. of Corned Beef (ready soaked)

Small Steak *, ‘

or 2 Lbs. of ‘Stewing Beef (cooked and partly chopped).
Uncooked Potatoes.
Cold Boiled Potatoes.

Slices of Bread.

Lb. of Butter.

.Table-spoonful of Lard.

Pint of Milk.

Onion.

Salt, Pepper, and Flour
78

LESSON FIFTH.

EXPENSE OF LESSON.

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ORDER OF E:XERCISE.
MARCH.
CHORD—BE SEATED.
Song Meat Song.”
Lecture.
A few Questions.
Read Bill of Fare.

Appoint three girls to each receipt.

Start the girls paring potatoes, and have them put on to boil as
quickly as possible.

Those making the warmed-over beefsteak cut onion, trim steak,
and put on stove in frying-pan.

Set two girls to toast bread.

The remaining girls to chopping meat and potatoes.

Another girl to make thickening for beefsteak gravy.

One girl to cut steak in small pieces across the grain.

While steak is being cut, have gravy strained and thickened.

The girls who boiled potatoes, mash and season, and arrange in a
dish.

When all the meat is cooking, those not busy be seated.

Taste the different dishes when prepared.

Dismiss class after marketing song.
LETTER ON WARMED-OVER MEATS.

This lesson is about warmed-over meats, and it is very important
to know how to cook them so that they will be appetizing.

Most people enjoy the various kinds of hashes if they are nicely
prepared.

The richest are made of equal quantities of meat and potatoes ;
but this is not necessary, and the proportions can ‘be varied as con-
venient.

Before the meat is chopped, cut away all bone and gristle ; of these

" gtavy can be made.

If the potatoes used for hash are cold, chop them; if freshly
boiled, mash them.

When the hash is mixed and seasoned, it should be placed in a
hot frying-pan, with a little lard to prevent it sticking. It should not
be stirred, but allowed to brown, when it may be turned out flat on a
platter, or doubled like an omelet.

Any kind of hash may be served in a dainty manner by placing it
upon triangular pieces of toast, with the points turning toward the
edge of the dish.

While chopping meat for hash without potatoes, dredge in a little
flour. This will thicken it in cooking, and give it a richer flavor.
Add salt while chopping, to season the meat.

It is better to add the pepper after it has been taken from the fire,
as in cooking it loses its fresh and spicy taste.

The best cooks are careful to use freshly ground pepper, as it is
not so good after it has been exposed to the air.

The excellence of food depends greatly upon its being properly.
seasoned,

Europeans ridicule American cooking, which they say is destitute
of seasoning. ‘

We, however, who te not been accustomed to it, would perhaps
like their cooking no better.

The French are leaders of the civilized world in cooking as well
as dressing.

II
82 LESSON FIFTH.

When seasoning is perfect, no one flavor predominates over
another. When using the onion for flavoring, great care should be
taken to prevent it from being too noticeable. A few drops squeezed
from the bulb is quite sufficient for hashes, soups, etc.

Gravies may be made for warmed-over meats by taking the fat
trimmings from roasting-pieces and steaks, and trying them out, as it
is called. Add water and a bit of onion, strain and thicken. When
seasoned add the cut meat, but do not let it boil, as it toughens it.

All of these are good ways for using bits of meat, as well as eco-
nomical. Sick people should be served with freshly cooked meats.

QUESTIONS ON WARMED-OVER MEATS.

QO. Ls zt necessary that all the meat should be of one kind for
hash ?

A. No; but it must be chopped very fine.

Q. How much potato should be used when mixed with meat ?

A, Usually the same quantity. A little more potato makes a
plain hash.

Q. How should meat be seasoned when nied weth potato ?

A, Dredge with salt and flour once or twice while chopping. Put
in the frying-pan with a little water to moisten, and a bit of butter if
meat is lean.

QO. When must pepper be added ?

A. When you take it from the stove ?

QO. How can gravy,be made for warmed-over meat ?

A. The bones and trimmings can be placed in a frying-pan, with
a little chopped onion, some small bits of salt pork, and browned to
color the gravy. Turn in boiling water, strain it, and thicken with
flour.

Q. How should toast be prepared when served under hash ?

A. The pieces should be of one size and shape, all crust removed,
and browned nicely.
RECEIPTS.
CORN BEEF HASH.

To one pint of finely chopped beef add one pint of cold, boiled
potatoes, also chopped, and two-thirds of a cup of hot water. Season
with pepper and salt. Put a table-spoonful of butter or lard on a hot
pan. Spread the hash smoothly, and cook slowly. When brown,
turn into a hot platter, or fold over double like anomelet. °

HASH ON TOAST.

Chop meat fine, and dredge once or twice with flour. Add pepper
and salt. Put it into frying-pan with a little butter and water to
moisten it. Do not brown. Arrange slices of toast on platter, and
turn hash over them.

WARMED-OVER MEAT.

Make a gravy of bones and trimmings, a little onion or slice of
salt pork. When brown, add a little hot water; salt and strain. Re-
turn to the pan and thicken with flour. Cut the meat across the
grain into small pieces, stew thoroughly, but do not boil it. Sprinkle
on pepper and salt.

MEAT ESCALOPED,

Chop cold beef fine, and season. If you have no gravy, moisten
with hot water and add a little butter. Put it into a baking-pan and
cover with mashed potatoes. Glaze the top with butter, and before
putting it in the oven gash the top to let out the steam. Brown
nicely.

Recapitulatzon of the Lesson.

CORN BEEF HASH.

1 We cut the meat into the tray, trimming off all the gristle and
bits of skin.
LESSON FIFTH.

2 We chop it very fine, chopping across the tray.

3 We turn it into a dish, and put potatoes into the tray.

4 We chop the potatoes.

5 We put the frying-pan on to heat.

6 Weturn the meat into the tray with the potatoes, and season it.
7 We add a little hot water slowly till sufficiently moist.

8 We put the butter in the frying-pan.

9g We spread in the hash,
10 We lift the hash with a broad knife to see if it is brown.
11 We sprinkle in a little pepper, if brown.
12 We fold it like an omelet.

Now it is finished.

HASH ON TOAST.

1 We cut the meat in pieces into the tray and trim off the gristie

and skin.

2 We chop very fine, dredging with flour and -seasoning while

chopping.

. 3 We put it in the frying-pan with a little hot water and butter.
4 We set it where it will cook slowly.
5 We make small pieces of: toast without any crust.
6 We place them on a hot platter and arrange the hash nicely

upon them.

Now it is finished.
BOILED CORNED BEEF.

1 We put it into a bowl of water to rinse it.

2 We plunge it into a pot of boiling water.

3 In ten minutes we put it on back of stove to cook more slowly.
4 We let it simmer till tender.

5 When it is cooked we let it cool in the pot.

Now it is finished.

WARMED-OVER MEAT.

1 We lay the bone and trimmings in the frying-pan.
2 We cut in a little onion or salt pork.

3 We put it on the stove to brown.

4 We cut the meat thin across the grain.
LESSON FIFTH. ' s 85 |

5 We turn hot water into the pan for the gravy.
6 We strain it into a bowl.
.7 We rinse all the specks from the frying-pan.
8 We turn the gravy into the frying-pan and stand it on the
stove.
9 We prepare the thickening.
10 We add it to the boiling gravy.
11 We season and taste. (The flour should taste cooked.)
12 We add the meat to the gravy.
13 We set it where it will heat slowly.
When hot it is finished.

MEAT ESCALOPED.

We wash and pare our potatoes into cold water.
We cut them into quarters, and put in saucepan to boil.
We cut and trim any fresh meat into a tray.
We chop the meat very fine. ;
We dredge in flour and seasoning while chopping.
We add butter and hot water till sufficiently moist.
We turn it into a vegetable-dish.
We mash and season the potatoes. (As for mashed potatoes. )
We place it on the top of the meat smoothly.
10 We spread it over with butter.
11 We cut it across that the crust may not bind.
12 We place it in the oven to brown.
Now it is finished.

All of these meats should be carried to the class cooked, and some
of them chopped.

ON AM SPW NH

‘Oo
LESSON FIFTH.

DIAGRAM OF TABLES.

 

TEACHER’S TABLE.

Water, Meat,

 

 

 

 

 

 

 

 

 

 

 

 

Flour, Butter, Necessary Dishes.
Salt.
|O- |O
© Saucepan. ; Gridiron, Oo
= Saucepan,
Table-spoons.
© Bowl, Water, Towel. Bowl of Water, Oo
Se Towel.
© Two Table-spoons. Dredging-boxes of Salt oO
—— va and Flour,
Teacup and Spoon.
© Spider, Dredging-box, Dripping-pan and Rack, 5
— Salt, Flour. , Two Table-spoons. * "0
O| — Of
STOVE,

Kettle.

 

 

 
LESSON SIXTH.

 
SIXTH COOKING LESSON.

BILL OF FARE.
BREAD.
FRENCH ROLLS.

FRIED DOUGH.

RAISED BISCUIT.

CINNAMON BREAD, '

Utensils Needed.
4 Moulding-boards. 1 Dredging-box.
2 Rolling-pins. 2 Cups. .
2 Square Loaf-pans. 1 Quart Measure.
2 Pans for Rolls. 1 Sifter.
2 Pans for Biscuit. 2 Forks.
1 Kettle. 4 Plates.
1 Skimmer. 1 Table-spoon.
2 Towels. | 1 Large Platter.
| Plates for Bread and Biscuit.

MATERIAL REQUIRED.
6 Quarts of Flour. 1% Yeast Cakes, Fleischman’s.
2 Lbs. of Lard. 1% Table-spoonfuls of Salt.
% Lb. of Butter. 1% Table-spoonfuls of Sugar.

% Pint of Milk.

I2
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LESSON SIXTH.

EXPENSE OF LESSON.

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ORDER OF EXERCISE.
MARCH.

_ CHORD—BE SEATED.
Sonc—‘ Bread Making.”
Lecture.

A few Questions.
Read Bill of Fare.

Appoint three girls to each receipt.

‘Teacher have bowl of dough ready to knead into loaves, rolls, bis-
cuits, and fried dough.

Have all the girls see this in mass.

Teacher have ready prepared a loaf, rolls, and biscuits in pans, for
the oven, also some dough for frying, to show the girls how these
look.

Appoint one or two girls to attend to the baking of these.

Teacher divide dough to be kneaded into four parts, allowing less
than one-quarter for frying.

Teacher show girls how to knead, how to cut dough for frying,
and how to mould into French rolls and biscuits.

Have lard heating, and give as many girls a chance to fry as pos-
sible. ,

When kneading, moulding and frying are done, have girls take
their seats and draw cuts to know who shall mix a new batch.

This being decided, have class direct the mixing.

Let the girl who mixes take home the dough to bake.

Class taste what has been cooked.

Dismiss after Song.
LETTER ON BREAD.

To-day you are to have a lesson on bread making, and I want you
to learn all that the flour contains, and how it affects your health.

But, frs¢, we will talk about how to make bread, rolls, and biscuit.
All three are to be made out of the same dough, so if you listen
closely and learn how to miake the batch of bread, you will know
what it all starts from. :

Here in this bowl is dough all ready for kneading, and. here,
materials that are put in it. I know you all buy your bread, and it
is the easiest way, perhaps ; but it takes a’ great deal more ‘baker's
bread to satisfy hunger than home-made bread, and the latter is more
nourishing.

So, if there is a large family of children at home, it will be well to
know how to make home-made bread.

Then, again, you can make so many nice dishes with bread dough
as a basis—crust for a pot-pie, raised doughnuts, and a healthful cake ;
and in cold weather one can keep the dough several days, and so have’
hot rolls for breakfast and supper with very little trouble,

You may not always live in the city, where you can buy bread so
conveniently.

Then, if you should ever live in other homes, you would need to
know how to make good bread, as no one is considered a perfect cook
who does not understand bread making, and I want you to give good
attention, for I should not be willing to say that my scholars did not
know how to make bread. The yeast that bread is raised with is
made from a plant.

Some yeast is made of hops, and brewer’s yeast of awother plant,
that ferments in little bubbles, like soap-bubbles. When this yeast is
mixed in the flour, it fills the dough with air-bubbles, that lift, or
raise, as we say, every part of it. ,

In warm weather yeast works twice as fast as in cold weather, and
both too great heat or cold will kill it; and if water is too hot with
94 LESSON SIXTH.

which you mix your dough, it will kill the yeast, so that water or milk
with which you mix your bread must be /wkewarm. The milk should
be scalded and then allowed to cool, as the acid in unscalded milk
may sour the bread ; the only way to know if it is right heat is to feel
with your finger.

All know that you should use sifted flour in cooking, but it makes
a great difference whether flour is sifted before or after measuring.
This rule on the Receipt Chart is to be sifted after it is measured, so
you can put your sieve on the top of the bowl in which it is to be
mixed, and salt and flour can be sifted through together.

Then make a hole in the flour, not quite to the bottom of it, or the
china is seen, and the yeast would stick to it.

Then mix part of the water and yeast together, and pour into the
hole just a little at a time, so you can mix flour and water gradually
toward the middle until it has been made into dough; mix well to-
gether. ;

Spread a little flour on the board, and heap a little on one side,
enough to knead dough. When none of the dough sticks to your
hands you can leave off kneading, but not until then, as rested’
dough is not near so nice. Rub a little melted lard over top of
dough, then cover with clean cloth, and put it near the fire. You
cannot tell just how long it must stand to rise, but when it rises to
double its size it is ready to be made into loaves and put in pans.

This, before it is ready to bake, must rise again; then the top
must be pricked or cut across, so that the crust will not bind, and the
loaves be put into a quick oven to bake.

The air is hot at the top of the oven, so you must put your bread
on the bottom, for if you should bake your dough hard on the top
first it would not rise at all, and we wish to have the yeast swell
the starch and send the water that is in the dough in steam out
through the holes we pricked in the loaf.

When a broom straw will pass through and come out dry, it is
done.

When it is taken from the oven it should be placed on its side,
or top crust, so that the steam can get out of the bottom of the loaf,
which is not so hard as the top crust.

Now you know how to make the bread, I will repeat some things
I have told you before—that the flour is made up of albumen or

~e
LESSON SIXTH. 95

gluten, which makes our flesh, muscles, and nerves; starch, which
makes our fat ; and phosphorus, lime, and gelatine, which make our
bones grow hard and strong.

Starch is a very white substance, and not very nourishing, al-
though it makes us fat. Gluten, phosphorus, gelatine, and lime,
which feed our muscles and nerves and make the bones strong, are
dark-colored substances ; so it does not follow that because flour is
not very white it is not good.

It may have more health-giving substances in it than the white
kind.

Graham flour, which has more of these substances in it, is much
darker in color.

You now have your lesson upon handling the dough, and after
what you have learned here I hope you will practice at home.

QUESTIONS.

Question. How many articles are needed in making bread ?
Answer. Six. Flour, salt, water, shortening, yeast, and sugar.
Q. Must water be hot or cold ?
Lukewarm.

When should tt be put tn?
When the flour is quite dry.
How much salt toa guart of flour ?

A small teaspoonful.

How much yeast to a quart of flour ?

‘Quarter cake compressed yeast, or quarter cup of liquid yeast.
Must tt be left in a warm or cool place to rise ?

. In a warm place.

After it ts moulded into loaves ts tt baked at once ?

. No; it is left to get light.

How do you know when ut ts ready ?

When it is double its original size.

How should the oven be when tt is put tn?

Hot.

. Should zt be kept so?

A. No; it should gradually cool off.

!

DH AT ATH AT ADH AMAT AO DL

7
96 LESSON SIXTH.

Q. How do you know when it ts done ?

A. By a broom straw being passed through and coming out per-
fectly dry.

Q. When baked, how ts bread cared for ?

A. Turned upside down, and wrapped in acloth till cool, to steam
crust and make it tender ; or rub over the top with butter or lard.

Q. What ts the last thing you do to your dough before covering tt?

A. Rub lard over the top of it.

Q. What ts this for ?

A, To prevent a hard crust forming.

Q. How are French rolls made ?

A. The dough is rolled about an inch thick, then cut with a bis-
cuit-cutter. Rub a little butter around half the edge, then turn over
till almost double. The rolls should be very light before they are

. baked.

Q. How are biscutts made?

_ A. The dough is rolled out, then cut in little pieces of same size,
turned‘into rounds with the fingers, and put side by side in the pan.
Cover them with a towel, and set near the fire to rise.

QO. What makes fried bread particularly convenient ?

A. In the morning, before oven is heated or biscuit raised, the
simple dough would ares in hot fat, and it could be much more
quickly cooked.
RECEIPTS.
BREAD.

2 Quarts of flour.

About three-quarters of a quart of water.

% Table-spoonful of salt, sugar, and lard.

¥% Cup of liquid yeast, or % cake of compressed yeast.

Sift the flour into the bread-bowl, take out a cupful of it to use in
kneading the bread. Then add salt, sugar, lard, yeast, and the water,
which must be lukewarm. Mix thoroughly, then dredge board with
flour, and turn dough out on it. Knead from twenty to thirty min-
utes; put back in bowl. Rub melted lard over the top of the dough,
cover closely, and set in a warm place to rise.

FRENCH ROLLS.

Use a part of the bread dough, and follow the recapitulation of the

lesson.
POWDER BISCUIT.

1 Quart flour, 2 heaping table-spoonfuls of shortening, half lard
and half butter.

2 Cups of milk.

2 Heaping teaspoonfuls of bakinespawder

Salt-spoonful of salt.

Sift the flour, baking-powder, and salt, three times; then rub the
shortening in the flour lightly with the hands; add the milk gradu-
ally. When mixed, turn on floured board, roll out lightly, and cut
in cakes half an inch thick. Bake in quick oven.

FRIED DOUGH.

When bread dough is light, roll out about an inch thick, cut in
even lengths two inches long and one-half wide. Let these rise.
Then drop into boiling fat, constantly turning them. When a light
brown on each side, remove with a skimmer to a hot dish.

They are very nice with coffee. ‘

13
98 LESSON SIXTH.

CINNAMON BREAD.

Roll out either yeast dough, or baking-powder dough, about half
inch thick. Spread it with melted butter, powder it with sugar and a
little powdered cinnamon, roll it like jelly-cake, and cut across in
slices. If raised, it must stand awhile before going into the oven.

Recapitulation of the Lesson.

BREAD.

1 We dissolve the yeast in a little water.
2 We measure the milk, add the warm water and lard to it.
3 We measure the flour, salt, and sugar into the sieve.
4 We sift the flour into the bowl.
5 We make a hole in the flour, not quite to the bottom.
6 We turn the yeast into this well, and some of the milk and —
water.
7 We mix toward the middle.
8 If more water is needed, turn it where the flour seems dry.
9 We knead with one hand till the bowl is clean.
10 Next we dredge a little flour on the moulding-board.
11 We turn the ball of dough on it.
12 We knead it from twenty to thirty minutes.
13 We place it in the bowl, smooth side up.
14 We hold a little lard in the hand till warm, and then rub it over
the dough.
15 We lay a clean towel over it.
16 We cover it with the moulding-board, a pan, or a tin cover.

FRENCH ROLLS.

1 We flour the moulding-board.

2 Weshape some of the raised dough into a ball.

3 We flour the rolling-pin. .

4 We roll the dough from us till about an inch thick.

5 We cut it with a biscuit-cutter.

6 We dip one finger into some butter, and butter one-half of the
edge of each piece.
LESSON SIXTH. 99

7 We fold the jinbuecered half over the buttered, and place i in the
pan in which they are,to be baked.

8 We place them near the fire to rise until double their original
size. .

9 Then we bake.

FRIED DOUGH.

1 We flour the moulding-board.

2 We shape some of the raised dough into a ball.

3 We flour the rolling-pin.

4 We roll the dough from us till about an inch thick.

5 We cut in strips about two inches long and half inch wide.

6 We place frying-pan on to heat, in which we put some butter
nad lard.

7 We drop some of the pieces of dough into the boiling fat.

8 We turn them constantly.

9 When a light brown they are finished.
100

[o

 

LESSON SIXTH.

DIAGRAM OF TABLES.

 

 

 

 

 

TEACHER’S TABLE.
@
Loaf in Tin, Lard,
nes Snpe Rolls in Tin, Qt. Measure
Mouldice. Biscuit in Tin, of Flour,
‘board Ss: Mixing-bowl of Dough, Salt,
Pint Measure 'Large Platter, Yeast,
* Two Plates. Sugar.
#
——__41—
|O lO
Moulding-board, Kettle and Skimmer, Oo
Tin for Biscuit, Plate,
Plate of Flour. Moulding-board,
Plate of Flour,
Knife,
Rolling-pin.
O
t
.
O
Plate of Flour, Moulding-board,
Moulding-board, Tin for a Loaf,
Rolling-pin, Plate of Flour.
Knife, ’ ae
Tin for Rolls. 2 C
O| O|

 

 

 

 

 

e
LARD-HEATING
STOVE.

Kettle.

 

 

 

 
ESSON SEVENTH.

L

SoHE

 
VEGETABLE LESSON.
BILL OF FARE.
MINCED SPINACH,
CREAM CARROTS.
FRIED PARSNIPS.

STEWED OYSTER-PLANT.

SCALLOPED TOMATOES.

Utensils Needed.

12 Boards and Pans. sho Chopping-bowl and Knife.
12 Knives. Large Pan in which to wash
3 Saucepans and Covers. » the Spinach.

Colander. 2 Cups.

Small Saucepan.. 2 Frying-pans.

Large Porcelain Kettle and| 2 Teaspoons.

Cover. 4 Table-spoons,
Pail or Cup to boil Egg. 4 Forks.

MATERIALS REQUIRED— EXPENSE.

 

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N. B.—Have I carrot, 1 parsnip, and part of oyster-plant cooked.
ORDER OF EXERCISE.

MARCH.
CHORD—BE SEATED.
Sonc—“ Vegetable.”
Lecture.

A few Questions.
Read Bill of Fare.

Appoint three girls to each receipt.

Have vegetables washed and roots scraped.

Teacher call special attention to the washing of spinach, and
explain the way.

Have all put on to boil as quickly as possible.

Egg should be put on in cold water and remain on stove for half
an hoyr, then dropped in cold water till ready to use. |

While carrots are boiling, have dressing prepared.

Before carrots, parsnips, and oyster-plants are boiled, have them
cut according to receipts. ,

When parsnips are tender, drain and put them to cool before
frying.

While vegetables are Boiling, have girls copy receipts.

When all is cooked, have girls taste and express opinions.

Teacher ask a few questions.

Sing, uf time, then dismess class.
14
LETTER ON VEGETABLES.

To-day our lesson is on vegetables. Every food that has grown
in the ground is called a vegetable ; and to explain it to you in the
simplest way, I will divide them into classes.

Here are Seeds, such as wheat, oats, corn, rice, etc.

Roots, such as carrots, oyster-plants, beets, potatoes, parsnips.

Leaves, as spinach, lettuce, all kinds of greens.

Stems, like celery, rhubarb, asparagus.

The seeds all contain more starch than anything else, and the skin
of all these seeds cracks in the boiling water, the inside swells and
becomes gummy.

Therefore, long boiling is essential for all starched foods.

The roots are mostly vegetables that will last all winter if prop-
erly taken care of. |

Toward spring you must watch them and pick off the sprouts, lest
they become rank. -

Soak them to plump them, and cook them with greater care.

The roots are particularly nice when they first come, if quite ripe.
When young and tender they require less time to cook.

The Leaves should be thoroughly washed and put into salted water
just beginning to boil—one table-spoonful of salt to every two quarts
of water. The water should be drawn fresh, and the vegetables put
in its first boiling, or they will not look a good color.

A bit of soda, size of a pea, is necessary to counteract an unhealthy
oil in spinach as well as in all beans.

Nearly all vegetables are dressed with salt and butter, sometimes
a little sugar and pepper sprinkled in at the last.

Spinach and cabbage are apt to be sandy unless carefully looked
over and washed.

The first washing should be done in warm, not cold water, in which
it should be shaken up and down, but not allowed to lie.

Asparagus and celery are both cooked as a vegetable, and seasoned
108 LESSON SEVENTH.,

with butter and salt ; but rhubarb, which is more for a sauce, has only
sugar cooked in it.

In a city like New York all varieties are in the market nearly all
the months of the year; but not until they are growing near where
we live can we expect to find them cheap.

During the summer, if you can get them fresh and cook them
nicely, you will not need to buy near as much meat, and can make
many nice dishes, mostly all vegetables.

Question. How are vegetables divided ?

Answer. Into four classes: Roofs, such as carrots.. Seeds, as oats,
rice, etc. Leaves, as spinach, lettuce, etc. Stems, as asparagus, cel-
ery, etc.

Flow should the roots be prepared for cooking ?

. Washed and scraped.

flow should the LEAVES be prepared ?

. Thoroughly washed and carefully looked over.

Ln salting the water for vegetables, what are the proportions ?
One table-spoonful of salt to two quarts of water.

Ln bottling spinach and beans, what should be put into the water ?
. A bit of soda size of a pea.

What ts this for ? ‘

. To make the greens a good color, and to correct the affects
of an suniesleigy oil which is in spinach.

Q. How should spinach be washed ?

A. First in warm (not hot) water, dipped in and out, but not
allowed to lie»

QO. How ts rhubarb used ?

A. Asa sauce, and is seasoned with sugar.

DO WO AG AGAS
RECEIPTS.
MINCED SPINACH.

Wash carefully, put into salted boiling water with soda size of a
pea. . ’
When tender, drain in colander and chop fine.

For each quart of chopped spinach put two table-spoonfuls of but-

ter and one of flour in frying-pan, and when this has cooked smooth,

and before it has browned, add the spinach, stir in a cup of milk, and
when thoroughly heated remove.

. Arrange spinach in a mound on a hot dish, with slices of cold

boiled egg on top.
CREAM CARROTS.

‘

Wash and scrape, cut into dice, put into boiling water slightly
salted, and boil until tender; drain, and serve with a dressing made
of one table-spoonful of butter, one of flour, rubbed together and
stirred into a cup of hot mz/k, Let it come to a boil, and pour over
the carrots.

FRIED PARSNIPS.

Scrape and boil the parsnips in salted boiling water. When ten-
der, drain, slice Jengthwise, dredge with flour, and fry in hot lard, or
half lard and half butter. Season and serve.

ESCALOPED TOMATOES,

One pint of tomatoes, half cup of bread-crumbs, a little butter
and flour. Puta layer of bread-crumbs: in the bottom of a baking-
dish, season them with salt, pepper, and butter. Then a layer of
tomatoes dredged with flour and'seasoned. Continue till the dish
is full, having the crumbs on the top.

Recapitulation of the Lesson.

MINCED SPINACH.

1 We place two pails, one with very hot and one with cold water,
side by side.
110 LESSON SEVENTH.

2 We pick up the spinach in small bunches.
3 We dash them, leaves downward, into the hot water, then throw
them into the cold.
4 We pick them out of the cold water, cutting off the roots and
poor leaves.
5 We put them into a saucepan with salted boiling water.
6 We put an egg to boil to dress it.
7 We put soda the size of a pea into the boiling spinach when
nearly cooked.
8 Boil until tender, then drain in a colander.
g We rub butter and flour together.
10 We chop and measure the spinach.
11 We put butter and flour into a frying-pan, and cook smooth.
12 We add the chopped spinach.
13. We measure and add the milk.
14 We shell and slice the boiled egg on a plate.
15 Arrange the spinach in a mound on a hot dish.
16 We garnish with sliced egg.
Now it is finished.
CREAM CARROTS.
1 We scrape and cut the carrots in slices.
2 We put them to boil in salted water. ‘
3 We stir the butter and flour together for thickening.
4 We drain off the water when tender, measure and add the milk.
5 We stir in the thickening.
6 When the flour tastes cooked it is finished.

FRIED PARSNIPS.

1 We wash and scrape the parsnips.
2 We put them to boil in salted hot water.
3 When tender, we drain and slice lengthwise.
We dredge them with flour.
5 We have our saucepan hot, and put in butter and lard suff-
cient to fry them.
6 We lay in the slices, sprinkle on salt, and brown them.
7 We pile them nicely on a hot dish.
Now they are finished.

Stewed oyster-plant, cooked just like the cream carrots.

ff
LESSON SEVENTH. III

ESCALOPED TOMATOES.

1 We grate the bread.

2 We have a layer of crumbs in the bottom of a baking-dish.

3 We put bits of butter upon it.

4 We shake in pepper and salt.

5 We lay in a layer of tomatoes (sliced).

6 We shake on a little flour, bits of butter, salt, and a very little
sugar.

7 Then we put on more bread and more tomatoes in the same
way until the dish is full.

8 We have the crumbs for the last layer.

9 We put into oven and brown.

Now it is finished,
|O

 

LESSON EIGHTH.

DIAGRAM OF TABLES.

 

Soda.

 

mi

TEACHER’S TABLE.

Cooked Carrot. Parsnip, etc.

 

 

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Fyying-pan,

Fan Hot Water,

Fan Cold Water,
Chopping-tray and Knife,
Hot Dish.

Small Saucepan,
Colander,
Butter,

Spinach,

Flour,

Milk.

Hot Dish,
Saucepan,
Butter, Flour,
Table-spoon,
Cup with Plate.

O|

 

 

 

 

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Frying-pan,
Dredging-box, Flour,
Lard and Butter,
Hot Platter.

Baking-dish,

Can Tomatoes,

Stale Bread, Grater,

Salt, Pepper, Butter,
Dredging-box, Flour.

O

 

 

 

 

STOVE.

Kettle.
LESSON EIGHTH.

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oR de Re a ees

EIGHTH COOKING LESSON.

BILL OF FARE.

BROILED FISH.

BOILED FISH. .:
FRIED FISH.
BAKED FISH.

FLAKED FISH.

MATERIAL REQUIRED—EXPENSE.

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$0 99
116 LESSON EIGHTH.

Articles Needed.

 

1. Dripping-pan. LS Towels.
1 Boiling-kettle. | Small Saucepan or Tin Cup to
1 Skimmer. : boil Egg in.
3 Bowls. 1 Teacup.
4 Thick pieces of Paper to ati 4 Table-spoons.
Fish on. Dredging-boxes of Salt and
Cloth to wrap boiled Fish in. Flour.

Needle and Cotton. | Cake-turner.
ORDER OF EXERCISE.

MARCH.
CHORD—BE SEATED.
Sonc— Marketing.”
Lecture.
A few Questions.
keead Bill of Fare.

Appoint three girls to each receipt.

One of each three bring paper to teacher’s table for fish.

Wash and prepare fish for cooking.

Have baked fish started cooking first.

Let entire class see how this is dressed and arrangéd for the
oven. ;

Then the fish to be boiled should be put in the kettle. Have
girls see how this is served in the cloth to fit its shape, and without
any unnecessary lapping of the cloth. ;

The frying-pan should then be put on to heat, in which first brown
some pieces of pork, then fry the smelts.

Let the three ‘girls fry, each one fish in turn.

When the fire is best, broil mackerel.

When all is cooked, have the girls garnish the different dishes
with parsley.

While fish is hot have it ¢asted and ¢ested.

After meal have a review of questions.

Dismiss class.
LETTER ON FISH.

To-day our lesson is to be upon fish. It is a very healthful and
digestible food. Though not nearly so nutritious as meat, it is con-
sidered by many physicians a good brain food, especially if it is
broiled. .

The culture of fish is very remarkable. In the last ten years a
rapid advance has been made in this, and they are raised in large
quantities as poultry is, and really add greatly to the food supply of
the people. In 1856 the Massachusetts government took so much
interest in the raising of fish as to bring the subject before the
Legislature, and ever since then it has been a growing interest.

Germany is far ahead of other countries in raising fish.

France has done something about it, and so has England; but at
a recent meeting to organize a national fish association, Lord Exeter
plainly told the English fish-culturists that they were not up to the
times. I simply mention this to show you how important a subject
this is, and that we are not losing time in learning to cook food well
that is in such general use. There is such a large variety of fish,
it@vould take too much time and space to fully describe all, so I will
only tell of the more common kinds which you will be apt to find in
market.

The cod, white-fish, striped bass, smelts, black-fish, flounders, and
halibut, will be found all the year round.

The shad, in Eastern and Middle States, will be found from March
till the end of April, and in the Southern States from November to
February.

The blue-fish is through June, July, and August ; the mackerel
through spring: and summer.

The Spanish mackerel from June to ‘October. The pan-fish, as
they are called, are small fish, and mostly fried.

The halibut, salmon, sword- fish, and sturgeon, are all very large
fish, and are sold in pieces.

The haddock differs slightly froni the cod. The cod has a light
stripe running down the side, and haddock a dark one.

‘
120 LESSON EIGHTH.

The haddock is a firmer and smaller flaked fish. The white-fish
have far less oil distributed through their bodies, and therefore are
not so rich as the darker colored fish. They need richer sauces and
dressings.

Fish should be selected with great care. The skin and scales
should be bright, the eyes full and clear, and the fins stiff.

Although they should be cleaned at the market, one should not
trust entirely to such cleaning, but pass the edge of the knife over
the fish, to remove any remaining scales. Wash it inside and out
with a wet cloth, and dry carefully with a towel.

In this lesson you will learn but the four ordinary ways of cook-
ing fish.

After you know these you will be able to use other receipts with
more judgment, as nearly all fish of the same family require the same
kind of cooking. If you know how to boil, broil, fry, and bake nicely
we will perhaps take up the shell-fish, and more expensive fish later.

Your teachers will show you exactly how to follow the receipts
printed on the charts, and I shall hope to hear of great success in
your fish lesson.

QUESTIONS ON FISH.

Questzon. Is fish good food ?

Answer. Yes; but not so nutritious as meat.

QO. What do physicians say of wt ?

A, It is a good brain food.

QO. Ls the culture of fish progressing ?

A. Yes; and is adding greatly to our food supply.

Q. What nation 1s in the advance ?

A, Germany.

Q. Name some of the fish in market all the year round.

A. Cod, striped bass, flounders, black-fish, white-fish, smelts, and
halibut.

OQ. What term is given to the small fish ?

A. Pan-fish, and they are mostly fried. :

Q. How are the large fish sold, such as salmon, halibut, and
sturgeon ?

A. In pieces, or steaks.
LESSON EIGHTH. 121

Q. How does the haddock differ from the cod ?

A. The cod has a light stripe running down the side, and the
haddock a dark one.

Q. [In what other respects do they differ ?

' A. The haddock is a firmer and smaller-flaked fish. aS

Q. Which ts the richer, dark fish, or light ?

A, The dark fish, as they have more oil in their bodies.

Q. In buying, what should you notice ?

A. Whether the eyes are full and clear, the scales bright, and the
fins stiff.

QO. Ts tt necessary to clean them after the fish man ?

A. Yes; they should be washed inside and out, and thoroughly
dried.

Q. What are the four ordinary ways of cooking fish?

A. Broiling, boiling, frying, and baking.

16
RECEIPTS.

TO BROIL FISH.

Heat gridiron, and lard it to prevent fish sticking. Put flesh side
down. Mix some butter, pepper, and salt together on a platter. Lay
fish in this, and put a little butter on fish.

' TO BOIL FISH.

Wash fish, and rub carefully with a little vinegar. Boil in salted
boiling water, in which put one table-spoonful of vinegar. Allow ten
minutes to a pound. Try with a sharp-pointed needle; if it runs
through easily it is done.

Open cloth on a sieve or strainer.

TO FRY FISH.

Cleanse thoroughly, dry on a folded cloth, roll in Indian meal, and
fry with pieces of pork and lard. Have clear, hot fire.

TO BAKE FISH.

Wash and dry on a towel. Gash fish straight across, half inch
deep and two inches long, and one inch apart, and lay in strips of
pork. Place in pan, and cover the bottom with water half inch deep ;
add one dessert-spoonful of butter and one salt-spoonful of salt.
Dredge fish with flour, and baste often. Keep up your supply of
gravy as it boils away.’ Try with a knitting-needle, and take up
with a cake-turner. ;

DRAWN BUTTER OR SAUCE FOR FISH.

~

Half cup of butter, half table-spoonful of flour, one salt-spoonful
of salt, one hard-boiled egg, half cup of boiling water or milk. Cut
‘up egg in sauce-tureen, mix butter, flour, and salt to a cream, moisten
LESSON EIGHTH. 123

with hot water; add this to the half cup of boiling water in saucepan
over fire. Let’ it cook till it thickens smoothly. When ready to
serve, pour it over the chopped egg, stir together, and add small bits
of parsley.

kecapitulation of Fish Lesson.
TO BROIL FISH.

1 Wescrape and wipe the fish carefully.
2 We heat the platter.

3 We put butter, salt, and pepper on the platter, and leave it in a
warm place.

4 We warm the gridiron, and put. di fish upon it.

5 We lay the gridiron over the coals, the flesh side of the ih
down.

6 We stand by until it is a nice brown.

7 We then turn the skin side down.

8 When cooked, we lay it on the platter, and snase it with the
salt, pepper, and butter.

9g We cover with a hot platter until served. We lay it on the
platter skin side down. :

Now it is finished.

TO BOIL FISH.

1 We wash the fish and rub it over with a little vinegar.

2 We sew it into a piece of cloth, fitting the shape as nearly as
possible. |

3 We cover it with salted boiling water, in which put one small
teaspoonful of vinegar.

4 We let it boil ten minutes to every pound.

5 We try it witha knitting-needle ; if it runs through easily it is
done.

6 We raise it from the pot by the cloth, and lay it on an inverted |
sieve.

7 We prepare the platter to receive the fish by . pa a napkin,
the size of the fish, upon it. .

8 We rip open the'cloth, and slip it on the platter prepared for it.
Now it is finished.
124 LESSON EIGHTH.

TO BAKE FISH.

1 We wash and dry the fish inside and out with a towel.
2 We gash it across, one-half inch deep, two inches long, and one
inch apart.
3 We make a dressing of salt pork, bread-crumbs, a little salt
and pepper, chopped together.
4 We lay the dressing inside the fish, and sew it up.
5 We put narrow strips of salt pork into the gashes on the fish.
6 We lay it on a strip of tin the size of the fish.
7 Then we lay tin and all into the baking-pan.
8 We set it into the oven.
9g We dredge fish with flour.
10 We turn in water half inch deep, and dessert-spoonful of butter,
and salt-spoonful of salt.
11 We baste often. .
12 If water boils away we add more.
13 Try with knitting-needle to see if done.
14 When done, we lift fish and tin out of the baking-pan.
15 Wesilip fish on hot platter, and serve.
Now it is finished.

e

TO FRY FISH.

1 We wash and dry the fish.

2 We put some pieces of salt pork to fry.

3 We salt the fish and dip them in Indian meal.

4 If not sufficient fat to fry the fish, we add a little lard.

5 We lay in the fish, and stand by until brown.
‘ 6 We turn them on the other side, and when a light brown they
are done.

7 We place them on a hot platter.

Now they are finished.
LESSON EIGHTH. 125

DIAGRAM OF TABLES.

 

.

TEACHER’S TABLE.

 

 

 

 

 

 

 

 

 

 

 

Water, Egg,
Flour, Fish, Necessary Dishes.
Butter. Pork.
|O lo
Bowl, Dripping-pan, O
Boiling-kettle, Knife,
Paper for Fish, Dredging-box of Flour
Half cup of Vinegar, and Salt.
Table-spoon, :
Cup,
Tin Pail.
O
Towel, Plate for Parsley,
Bowl of Water, Bowl of Water,
Plate of Parsley. | Towel. =
2 . O
Frying-pan, : Broiler, i
Paper for Fish, Paper for Fish.
Plate of Indian Meal. eels
O
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STOVE.

Kettle.

 

 

 
LESSON NINTH.

 

    

So ihe
ORS TP

 

 

 
NINTH COOKING LESSON.
BILL OF FARE.
TOMATO SOUP.
BEAN SOUP. /
“POTATO SOUP.
PEA SOUP.
Utensils Required.
12 Boards. Small Baking-pan for Toast

4 Saucepans. Crumbs.

3 Colanders. Pint Measure.
‘Sieve. Strainer.
Soup-ladle. 3 Forks. .

% Dozen Table-spoons. Small Saucepan.

3 Tin Pans to drop Vegetables Bowl.

in when scraped. Frying-pan.

MATERIAL USED—EXPENSE.

 

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ORDER OF E:XERCISE.
MARCH.
CHORD—BE SEATED.
Sonc—“ Vegetable.”
Lecture.

A few Questions.
Read Bill of Fare.

Appoint three girls to each receipt.

Make half of each receipt.

Teacher have Zea and dean soup partially cooked.

Have potatoes boiled for potato soup, milk and seasoning boil-
ing; but do not put together until the last thing, as potato soup
should zo¢ stand, even if kept hot.

Have girls season pea and bean soup.

Have tomatoes put on to boil. While these are cooking have girls
prepare thickening.

The girls that are not busy cooking copy receipts.

When all the soups are cooked, have class taste,

Review Questzons. ,
LETTER ON SOUP.

Our lesson is to be soups.

French, Germans, and Americans, = and poor, have some kind
of soup every day. *

Some people depend upon it for an entire meal, and some only
for a first course of a dinner.

_ Soups are made with stock. A purée, which is merely thick soup,
is generally made of vegetables, and clear soups must be made of
uncooked meat. ,

Stock is only the water in which meat has been boiled. It should
be made the day before it is to be used, and the cake of fat which
will rise on the top taken off before it is heated over.

If you leave the fat on until it is heated, the stock will keep better.

Never cook vegetables in with the stock that is not to be used
immediately, as the juices from the vegetables will cause it to ferment.

Excellent.stock can be made from the scraps and bones, cooked
or uncooked, that are left from roasts and beefsteaks, and this is the
only way of gaining the last bit of nourishment in them.

Whether the meat is cooked or uncooked, it should all be cut in
small pieces, and the bones broken.

There is a great deal of gelatine in meat and bones (the same that
we buy to make jelly), that thickens and strengthens the soup stock.

But clear gelatine is not nourishing, and boiling the stock hard
takes away its nourishing properties, and causes the albumen to
harden and rise with the scum.

It is necessary to have uncooked meat for clear soups, and all
soup should be started in cold water, and uncooked meat and bones
washed thoroughly, but quickly, in hot water before being put on the
fire in cold water.

When the juices have been extracted from the meat, the liquor
should be strained into a stone jar.

Allow one pound of meat and bone to one quart of water in
making stock, and be particular to keep closely covered, but skim
.

134 LESSON NINTH.

carefully the first part of the cooking. A cup of cold water poured
in will make the scum rise freely. It takes so long-to make the stock
from meat, as it requires such slow cooking, that we cannot make it
in the class; but to-day we will make some purée, which, you will
remember, I said was mostly made from vegetables, and some of
thickened milk, flavored with vegetables. No soup should be thicker
‘than thick cream, and a fat soup is never nice. I have now given you
the principal points in making soup, but only experience can teach you
to season properly and make a variety.

But I trust with this information you will practice at home, for
nothing adds more to a good dinner than an appetizing soup.

QUESTIONS ON SOUPS,

Question. What part of a dinner ts the soup ?

Answer. The first, course.

QO. Whats a purée ?

A. A thick soup generally made of vegetables.

QO. What ts stock ?

A. It is the liquor in which meat has been boiled.

Q. Tf you want to keep the stock any oa of ae, should you
cook vegetables in with wt ?

A. No. The juices from them will cause it to ferment.

Q. The fat that rises on the top when the stock ts cold—should zt be
removed ?

A. Not until it is to be heated, as it keeps the stock better.

Q. What ts stock made of ?

A. Scraps of meat and bones, of cooked or uncooked meat, that
are left of roasts and beefsteaks.
Flow should the meat be prepared ?
It should all be cut in small pieces, and the bones broken.
Flow should stock be bottled ?
. Slowly.
What kind of meat ts necessary for clear soups ?
. Uncooked meat.
What should first be done with the meat ?
It should be thoroughly but quickly washed in hot water.

AO AT AH AWS
LESSON NINTH. 135

Q. Should rt be put onto cook tn hot or cold water ?
A, In cold water.
Q. What should be done when all the juices aré extracted from the
meat ?
The liquor should be strained into a stone jar.
What are the proportions of meat and water ?
One pound of meat and bone to one quart of water.

What ts to be done the first part of the cooking ?
The scum taken off.

What will make it rise to the top ?
A cup of cold water.

DPOAO AOA
RECEIPTS.

TOMATO SOUP.

One quart can of tomatoes, two heaping table-spoonfuls of flour,
one of butter, one teaspoonful of salt, one pint of hot water, one tea-
spoonful of sugar. Rub flour and butter together with a table-
spoonful of tomato, stir into the boiling mixture, add seasoning ; boil
all together fifteen minutes. Rub through a sieve, and serve with
toast crumbs.

BEAN SOUP.

Quarter pint of beans, a small piece of salt pork, one and a half
pints of cold water, quarter of small onion cut fine, quarter table-
spoonful of salt. Cover closely, and boil four or five hours. Rub
through a colander.

POTATO SOUP.

One quart of milk, half dozen large potatoes, one stalk of celery,
one tablespoonful of butter, one onion. Pare and boil potatoes thirty
minutes. Put milk on to boil with onion and celery, then add the
potatoes mashed fine, butter (into which a table-spoonful of flour has
been well stirred) and salt. Rub through a colander, and serve im-
mediately. Must not stand. Use a wooden spoon.

PEA SOUP.

Quarter pint of peas, one pint of cold water, one small strip of
salt pork, small salt-spoonful of salt, a little celery seed; fry a small
piece of onion till brown, Cover closely, and boil all together four
or five hours. Rub through a colander.

£

STOCK,

Take three pounds of neck piece of beef, three quarts of unsalted
water. Let it simmer for six hours; salt, and strain into a stone jar.
LESSON NINTH. 137

Recapitulation of the Lesson.

TOMATO SOUP.

1 We open the.can of tomatoes.

2 We take out a cupful from the can.

3 We put the rest of the tomato into a porcelain-lined saucepan.

4 We rinse the can with a pint of boiling water, add it to the
tomato, and put on to cook.

5 We rub butter and flour together, and stir to it gradually the
cup of cold tomato.

6 We add the cold tomato to the mixture when it boils,

7 We cook fifteen minutes.

8 We rub through a sieve and serve.

BEAN SOUP.

1 We measure and wash the beans.
2 We measure the co/d water and add to the beans.
3 We scrape and clean one piece of salt pork and put in with beans.
4 We cut our onions,.and add to the soup, and cover closely.
5 We boil four or five hours, being careful not to burn.
6 We wet half a teaspoonful of flour smooth, and add to the
soup.
7 We rub through a sieve and serve.
Now it is finished.
POTATO SOUP.

We pare the potatoes, and put on to boil.

We measure and rub the butter and flour together.

We cut the celery and onion into the milk, and put on to heat.
When potatoes are cooked, mash them fine.

Add the butter and flour to the milk.

Then add the mashed potato.

When thickened, rub all through a sieve.

Serve immediately.

On AM Bw N

PEA SOUP.
'

1 We measure and wash our peas.
2 We measure our cold water, and add to them, and put on to

heat.
18 ¢
138 LESSON NINTH.

3 We scrape and cut our strips of salt pork, and fry with a part
of an onion, *

4 We put the onion and pork into the soup.

5 We add a salt-spoonful of celery seed and salt.

6 We cover closely, and boil together four or five hours.

7 When cooked soft we rub through a colander.

Now it is finished.
 

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ld

Potatoes,

Sieve,

Two Saucepans,
Table-spoon,
Onion.

Saucepan,
Pint Measure.
Bowl,
Table-spoon,
Teaspoon.

O|

 

 

 

 

 

 

 

 

 

 

 

LESSON NINTH. 139
DIAGRAM OF TABLES.
TEACHER’S TABLE.
Pitcher of Cold Spoons
an ater, : Forks, ;
ilk, Butter, Vegetables, '
Flour, Pork. Neer) ,
oe Dishes.
epper.
lo
Saucepan, ae
Pint Measure, O
Teaspoon,
Frying-pan,
Colander.
O
O
Pint Measure,
Saucepan and Cover,
Colander,
Table-spoon, =
P O
Ol
STOVE. .

 

Kettle.

 

 
LESSON TENTH.

 
TENTH COOKING LESSON.

BILL OF FARE.
BREAD PUDDING.

RICE PUDDING.
BAKED CUSTARD.

BOILED CUSTARD.

 

LEMON PUDDING.
MATERIAL REQUIRED—EXPENSE.
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MATERIAL FOR LEMON PUDDING—EXPENSE.
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1% Table-spoonfuls of Corn-starch ................ oI
5 Table-spoonfuls of Sugar ..............0.eee eee ol

 
144 LESSON TENTH.

Utensils Needed.
2 Farina-kettles, or Saucepans, or | 2 Pint Measures.
Pail. % Doz. Custard-cups.
Dripping-pan. 3 Bowls.
Baking-dish. 4 Forks.
Grater (coarse). 3 Teaspoons. -
Frying-pan. 4 Table-spoons.
Skimmer. Fancy Glass Dish for boiled
Nutmég-grater. Custard.

2 Small Platters. “ Dish for Blanc-mange.
ORDER OF EXERCISE,

MARCH.
CHORD—BE SEATED.
Sonc— Beating Leggs.”
Lecture.

A few Questions.
Read Bill of Fare.

Appoint three girls to each receipt.

All girls who break the eggs should separate the yolks from the
whites, for practice.

For the boiled custard the yolks and the whites must be beaten
separately.

For baked custard, teacher see that the eggs are-not beaten too
much, and that the nutmeg is put in with the sugar and yolks.
_ For the boiled custard the milk must come to a boil before the
egg, sugar, and corn-starch are stirred in, then stirred constantly.

The baked custard should cook slowly, also the bread pudding.

When the cooking is completed, teacher ask questions. Have a
song to close. Sonc—‘ Szlly Old Hen.”

Divide the custards and puddings among the girls.

19 .
LETTER ON DESSERTS.

‘This is the last lesson which you will receive in this first course of
plain cooking, and as, lesson after lesson, you have been learning
about the different ingredients you are to use in this, there is little
for me to say excepting to help your judgment in the selection of des-
serts, ‘ .

When you have a hearty, salt-mieat dinner, use.a cold, light, deli-
cate pudding, like a boiled custard.

When you have a fish dinner, which does not give the nourish-
ment that meat does, a boiled, hearty pudding.

A lemon corn-starch pudding can be used when you are short of
milk, and a broken cold pudding can be made fresh again by arranging
it in a clean dish and covering it with a méringue.

I have wanted you to enjoy these lessons, so have added these
pretty desserts for a treat, and also that, in the variety of dishes all
through the course, you may be able to arrange “ Bills of Fare” for
different meals, if we can have the privilege of lessons next year for
the girls who have been learning this year.

I hope through the summer you will review receipts and lessons,
and recall all you can of the letters, that you may go on still further
another year.

For what should a woman know better than how to conduct and
care for a home?

QUESTIONS. :

Question. When you have a hearty dinner, what kind of a pudding
or pre should you have ? .

Answer, A delicate, light pudding.

QO. When you have a fish or cold meat dinner ?

A. A hearty, substantial pudding.

QO. Which one of the receipts can you use when you have not much
milk ?
148 “LESSON TENTH.

A. A lemon corn-starch pudding.

QO. Which, when eggs are expensive or scarce ?

A, A corn-starch, blanc-mange, or rice pudding.
Q. How can you warm over some cold puddings ?
A. Arrange in a clean dish and put on a méringue.
RECEIPTS.

BREAD PUDDING.

One pint of milk, half pint of bread-crumbs, one egg, two scant
table-spoonfuls of sugar, a few raisins. Soak the bread in the milk,
beat the yolk, to which add the sugar, stir into the bread and milk,
add the raisins, and bake. Make a mérzngue, for top, of the white
of egg well beaten, and one and a half table-spoonfuls of sugar.
Brown in the oven:

RICE PUDDING.

Half cup of rice, one quart of milk, a little salt, two table-spoon-
fuls of sugar, one teaspoonful of vanilla. Put all in baking-dish, and
bake very slowly three or four hours. It should be creamy when
done. (Add nahmes, if you like.) :

BAKED ‘CUSTARD.

One pint of milk, two eggs, one and a half tableypoonfuls of sugar,
half teaspoonful of extract, or half of grated nutmeg. Beat eggs (only
a little), add sugar and nutmeg while beating, then the milk. Pour
into cups, and place in oven in a dripping-pan, with water in the pan.

BOILED CUSTARD.

One pint of milk, half teaspoonful of flavoring, two eggs, one and
a half table-spoonfuls of sugar, one teaspoonful of corn-starch. Heat
the milk, then add corn-starch (wet first: in a little cold milk), beaten
yelks of eggs, and sugar. Cook till of right thickness. Beat the
whites to a froth, and cook floating on boiling water for a few min-
utes. Remove with a skimmer on to an inverted sieve. When cus-
tard is cool, place them on top.

LEMON PUDDING,

One lemon, one egg, one pint of boiling water, three table-spoon-
fuls of sugar, one and a half table-spoonfuls of corn-starch. Dissolve
the corn-starch in a little cold water, put it into the boiling water,
150 LESSON TENTH.

also the grated rind of a lemon. Beat the yolk, add the sugar and
lemon-juice, and stir into the boiling mixture. When thick, pour into
pudding-dish. Make a méringue of the white of egg and two table-
spoonfuls of granulated sugar, spread over pudding, and brown in

the oven.
CORN-STARCH BLANC-MANGE.

Two table-spoonfuls of corn-starch, one pint of milk, one tea-
spoonful of extract vanilla, a little salt. Wet the corn-starch with a
little ‘of the milk, and put the remainder on to boil. When it reaches
boiling-point, add corn-starch, sugar, and salt. Stir until cooked
to taste. Add flavoring, and set away to cool. When cold, serve.

Recapitulation of the Lesson.

BREAD PUDDING.

1 We grate the bread into the pudding-dish.
2 We measure and turn in the milk.
3 We break the egg, yolk and white separately.
4 We add the sugar to the yolks.
5 We put the raisins in the milk and bread,
6 We grate half teaspoonful of nutmeg into the yelk and sugar,
and beat well together.
7 We add the yolk to the bread. and milk, and put in oven to
bake.
8 We beat the white of egg stiff, and add one table-spoonful of
granulated sugar.
9 We try the pudding with the handle of a spoon; if milky, it is
not cooked:
10 When done, we spread the white of egg and sugar over the top.
11 When browned a little in a cool oven, it is done.

Now it is finished.
RICE PUDDING.

1 We measure, wash, and pick over the rice.
2 We measure the milk.
3 We put them in a dish.
4 We measure and add the flavoring and salt.
‘5 We add the sugar, and put it in a slow oven to bake three or
four hours. ,
LESSON TENTH. 151

BAKED CUSTARD.

1 We break the eggs into a bowl.

2 We add the sugar and nutmeg.

3 We beat all together.

4 We measure and add the milk, and turn into the cups or dish
to bake.

5 We put into a dripping-pan in the oven with water in the pan.

-6 We try with a thin knife-blade, or handle of a teaspoon ; if firm,

it is finished.

BOILED CUSTARD.

1 We put a pint of milk into a tin pail. ‘
2 We put this pail into a kettle of boiling water.
3 We measure a table-spoonful of corn-starch into a cup, and
wet it with a little of the pint of milk (cold).
4 We break two eggs, whites and yolks separately.
5 We beat the sugar with the yolks.
6 We add the milk and corn-starch to the yolks.
7 When the milk is at boiling-point we add the eggs, sugar, and
corn-starch. .
8 We stand by and stir till it thickens and tastes cooked.
9 We stand it in a cool place. —
10 We put a pan of boiling water on the stove.
11 We beat the whites very stiff and drop in heaps on the boiling
water. .
12 We add the flavoring to the custard, and turn it into a dish.
13. We drain the whites out with a skimmer on to an inverted sieve.
14 We slip them carefully on the custard.
Now it is finished.

LEMON PUDDING,

1 Grate the yellow from the rind of the lemon, and squeeze the
juice.

2 We put a pint of boiling water in a saucepan over the fire.

3 We measure and wet the corn-starch smooth with a little cold

water.
4 We add it to the boiling water in the saucepan, and stir until it

thickens, :
152 LESSON TENTAH.

5 We add the rind (grated) and juice of the lemon.
6 We beat the eggs, white and yolk separately.
7 We stir the beaten yolk into the corn-starch.
8 We measure and add the sugar.
9g When cooked, we pour into a baking-dish. «
10 We add the sugar to the beaten white of the egg, and place on
top, and put in the oven to brown.
11 When a light brown it is finished.
12 When cool, place near the ice and serve cold.

CORN-STARCH BLANC-MANGE.

1 We measure the milk, and put it to heat in a kettle of hot water.
2 We wet the corn-starch smooth with a little cold water.

.3 We add it to the milk when it is just at boiling- “point.

4 We stay by and stir until it tastes cooked.

5 We add the flavoring, sugar, and salt.

6 We rinse the mould or cup with cold water.

7 We pour in the pudding, and when cool set on the ice.

Now it is finished.
 

 

 

 

 

 

lO

lO

|O

|O

 

 

 

 

 

 

LESSON TENTH. 153
DIAGRAM OF TABLES. 4
TEACHER’S TABLE.
é Fancy Glass Dish,
a Milk Platter,
ges, . Pudding-dish
Flour. Sugar. Eriad :
Nutmeg.
|O re)
Farina-kettle, or Farina-kettle, or a
Saucepan and Pail, Saucepan and Pail, O
Table-spoon, : Small Platter,
Cup, Two Forks and Bowl,
Teaspoon, Teaspoon,
Pint Measure. Cup,
Table-spoon.
oO
; So
Baking-dish, Dripping-pan,
Grater, Half doz. Custard-cups,
Plate and Fork, Pint Measure, z
Bowl and Fork, Nutmeg-grater, =
Table-spoon. Bowl and Fork. O
O| O|
STOVE.
Kettle.

20

 
 

 

‘““ WATCH THE OVEN WHEN YOU BAKE 5

WHILE OTHERS SING, DON’T BURN THE CAKE.”
156 : COOKING GARDEN.

PINE FOR KINDLING.

SELECTED.

ct ct te
Pine for kind - ling is the best; Split some fine, leave

 

    

        
     
 
  

coarse the rest. Put pa per first to start the fire, Then

   

eo .

   

oO .

   

  
 
 

 

         
      

- +t

+ + F

pile the kind ling on _ still higher. Lay them so crossed they'll

 
 

eo. eo . jo 1

     
  
   

 

let in-air; To choke a fire

 
MUSIC AND SONGS. 157

aX

   
    
    

t

  
       

® ct

o
al- ways light it from be- low, That the flame may up- ward go.

 

 

         
  

 

   

  

@-

Catch the whole, and light the sticks,
Then with care the coal you fix,
Only take it with the shovel,

As from a hod ’twill fall on double.
For twenty minutes it is meet

That the coal you oft repeat,

But never pile it up so high,

That the covers are too nigh;

For it makes them warp and crack,
When the stove you really pack.

And best stoves are spoiled, ’tis said,
If they get too hot and red.

So at last the drafts you close,

Your fire is made—but don’t suppose,
Your work is done, for still you must
Brush up the hearth, wash up the dust.
158 COOKING GARDEN.

COOKING SONG. SELECTED.

 
    

% —
1, All we girls .of this class wish to learn how to cook, That ©
2. Wewilllearn to get breakfasts, and din -ners and tea, For

’ *

Ft Se! —
we may be com-forts at home, And each one, both neat and

these things all daughters should know; It will make us more a-ble and

 

ti dy must look, When rea- dy to come to the room; - With
rea- dy to please, Ifto oth - er homes we should go. We

 
MUSIC AND SONGS. 159

hair braid- ed nice ly, and fa ces all clean,
girls need to help in this’ great world of ours,

hands and our fin-ger-nails white. We must keep our eyes bright, see
ev - er our lit tle hands can, For much may be done with our

ce 24 Pine.
o——
a
all to be seen, And try to do eve-ry-thing right....
wo - man- ly powers, If we work on our or-der-ly plan....

 

 
160

COOKING GARDEN.

WASTE NOT.

SELECTED.

There’s a du - ty all must learn, Du-ty to the ones who

eam : Du - ty, be cause ’tis right, And from

 

    
    

CHORUS.

SS
that there is no flight. Save the frag-ments, save them

~

Se
Do not waste, how - ev -

 
MUSIC AND SONGS. 161

 
     
  

    

frag - ments, save them

2

all, Do not waste, how - ev er small.

 
 

 

 

2. #.

We can give where there is need,
And the hungry help to feed;
Help with hand, and help with heart,

Do a sweet and christian part.

Cuo: Save the fragments, save them all,
Do not waste, however small.

Many think to save is mean, to
But how often it is seen, ee
Those who want are those who waste,

So such judgment is misplaced.

Cuo: Save the fragments, save them all,
Do not waste, however small.
162 COOKING GARDEN.

BOILING POTATOES.

SELECTED.

1. If po ta-toes you would boil, Cooking girls, cook-ing girls, And po -

et
ta - toes would not spoil, cook - ing . girls. You must

 

v. i
o pen wide your eyes, Get po- ta- toes of one size, Get po -

 
MUSIC AND SONGS. 163

ta - toes of one size, cook - ing girls, cook ing girls.

 

2 Then you pare them very thin, cooking girls, cooking girls,
For the meal is next the skin, cooking girls.
Cover them with water cold, .

|: Pray remember what you're told, :| cooking girls, cooking girls.

3 For a long time let them stay, cooking girls, cooking girls,
Then the water turn away, cooking girls.
Quick into the potato pot, .

|: Pour the water boiling hot, :| cooking girls, cooking girls.

. 4 Now let them boil to time, cooking girls, cooking girls,

Watch for minutes twenty-nine, cooking girls.
Sometimes it will take less,
|: Try with fork, and then you guess, :| cooking girls, cooking girls.

5 Just as soon as they are soft, cooking girls, cooking girls,
Then you pour the water off, cooking girls.
Shake them well, and let them stay

\: Near the fire and steam away, :| cooking girls, cooking girls.

6 Now that is “ boiled potatoes ” plain, cooking girls, cooking girls,
. When you mash them boil the. same, cooking girls, I
Only crush them last, and beat,
|: In hot milk and butter sweet, ;| cooking girls, cooking girls.

+
164 COOKING GARDEN.

POTATO SONG.

" SELECTED.

     

st

   
 

         
 

  
  

ta - toes grow deep in ‘Tra la la, ‘Yra Ja la, And

 
 

the ground,
|

  
 
      
  
    

&-~ 2

o-

     
       
 
    

VY
eve - Try hill’s a le tle mound, Tra la la la la, Where
-

   

 

 

 

 

 

 

 

 

 

H ¥ he \ N XN
-* A S — 3S L-
ee gg a oe ee er NE
ee sas
yY v nd
they are plant-ed_ till theysprout, And the greenslip comes peeping out..
eo: Te + = &Z
o@ eg ee
OF ee
eS —— wy Zo i eo
De fee, . ee 4 — C

 

 

vv Ww

y vd

 
MUSIC AND SONGS. 165

 

The pretty bright green plants now bear,
Tra la la, tra la la,

Most lovely flowers, we’d think, if rare, /
Tra la la la la.

And all the hills stand in a row,
And blooming make a charming show.

Cuo: Tra la la, etc.

When nature makes things beautiful,
Tra la la, tra la la,
Should not we too be dutiful ?
' Tra la la la la.
And if potatoes we prepare,
See that they ghow both taste and care.
Cuo: Tra la la, etc.
166 : COOKING GARDEN.

BEATING EGGS.

SELECTED.

Beat -ing eggs, beat - ing eggs, Beatthem from the ve - ry dregs;
. : y

 

     

ith long strokes and short pokes, Don’t put in the yolks.

         
     

- #

Beat them till they're ve-ry light, Beat a-way with all your might;

 

   

           

            
   

Shall we ev- er beat them so, Learn the song and know.
e 2

7

         

 

£

  

o-

 
MUSIC AND SONGS. : 167

Here’s a‘rule, here’s a rule,
Taught us at our cooking school,
How to use, not abuse,

Eggs in different ways.’

If a loaf of cake you make,

Then the egg with care you break,
For the white you beat light,

Till of mountain height.

Eggs you chop, eggs you chop,
With a spoon right through the top,
Yolk and white not too light
When you pudding make.

Still they must not stringy be,
Specks of white you must not see;
Beaten quite, but not too light,
To thicken milk is right.
168 COOKING GARDEN.

SALT SONG.

SELECTED.

Oh, dear! what can the mat ter be? Dear, dear!

what can the mat-ter be? Oh, dear! what can the mat-ter be?

Cook has for-got-ten the salt.... We need it in bread and we
2. Fortheta - ble we roll it and

 

    
        

need it in but ter; When boil - ing po ta - toes we
pound it and sift it; For brine you use coarse salt, you
MUSIC AND SONGS. 169

       

see

      
  
   
       
      

put it in wa ter; We use it on meat, and we
scarce - ly can lift it; For cook- ing use fin er, but to

a

D.C. Chorus.

use it in  pud-dings; In-deed we can’t cook with-out © salt.
put on the ta ble Get jars of the best Brit -ish salt.

3, Salt, salt must have a good savor,
To give all our cooking its very best flavor ;
And girls who are careless of wrong and right doing,
Are worthless as savorless salt. .

a
170 COOKING GARDEN.

MEAT SONG.

» SELECTED.

 
     
    
    

1. Meat -is a food that we all of us use,
2. One rule for all meats not made in - to a broth, Out -

Meat is a food that is of ten a - bused ;
side you must seal, lest the jui - ces come forth, And

       
        

Learn how to cook it, both taste ful and_ nice,
on ly great heat in the wa- ter or fat, In

 

 
           
 

and when to use spice.

is sure to do that.
q
MUSIC AND SONGS. 171

      
    
   
  

Some meat is ten - der, and some is so tough; The
When the crusts form, and the jui ces shut in, To

\

  
   
    

ct
first you cook quick ly, the last slow e nough; The

cook by _ great heat is al most a sin; “Twill

 

French, who in cook - ing = ex
har den the meat from the

 

           
  

+
stew - ing and stew - ing the whole of’ the — day.

Tast - ing it once you would nev er want more.

   

 
172 * COOKING GARDEN.

MARKETING SONG.

SELECTED.

1. Ris-ing up ear= ly in the morn, All on a mar - ket

Stalls are filled be - fore the dawn, And

pre - pare....

 
MUSIC AND SONGS. 173

: ee
our bill of fare, Meet eve-ry taste, yet have no

Some - thing for tees both great and

And all bills pay on a_mar-ket day.

etl

 
174 COOKING GARDEN.

Corus.

Let us haste on, ’tis Mar-ket’ Day, Mar-ket Day, “Mar- ket . Day!

Let us haste on, ‘tis Mar-ket Day, Mar-ket Day. Mar-ket Day!

 

 
   

 

Let us haste on, ‘tis Mar- ket Day, All on a  Mar- ket
e SN

  
 

  
   
 

Let us haste on, ’tis Mar ket Day, All on a Mar- ket
oN

  

Day. Yes, ‘tis Mar-ket Day, . Yes, ‘tis Mar - ket Day!

Day. Yes, ‘tis Mar - ket Day, Ves, ‘tis Mar - ket Day!

 

 

ANNNSSSS
MUSIC AND SONGS. 175

Yes, tis Mar-ket Day! Yes, ’tis Mar- ket Day! Mar-ket Day !

Yes, ‘tis Mar-ket Day! Yes, ‘tis Mar- ket Day! Mar-ket Day!

 

2 Different kinds of meat we find,

All on a market day;

And many fishes of every kind,
Which shall we have, you say?

Nice roast beef rare, choose it with care,
And beefsteak too, the whole year through,

Chicken, remember, October and November
Cheap price you pay on a market day.

3 January, February, March, you will find

All on a market day;

Mutton and pork, the best of the kind,
All the butchers say:

Lamb chops, we’re told, are cheapest sold,
After September, this pray remember, ,

April and June, July and May,

' Veal is cheap on a market’ day.
176

COOKING GARDEN.

WE WANT TO BE CHEERFUL.

 

 

 

 

 

 

 

 

 

SELECTED.
as 4s i Dee. N Xr =
# ho ze el bo
“a — __{—_ 3 »--_@_--_|_9-@ | -_» +6 FE
Ape gd
oe - v °

3. ’Tis wrong to be wasteful of

 

 

 

. We want to be cheerful and help-ful at home, We want to make every-thing
2. We want a hotsup-per a - wait-ing themthere, So dain-ty and taste-ful and
e - ven smallsums, When many go hun-gry for

 

 

 

 

 

 

 

 

 

 

 

 
 

 

  

: a. £2 22 ., £4

262-7 7 2 meee 1 Sees
: roe a
fg (jenna =

|

———

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

     

 

la

tired out with work eve - ry
care - ful - ly think
save eve - ry thing that

la

2

of the

is

price.
good.

  

All _ tired
And care _ ful
And save eve

   
  
 

with
ly

CHORUS.

Tra

    
    

 

 

la

 

§—_{—> fj See —=-— aE
Sores 6 +o-~— *—_g—_@ [| - ee
G= oS Ss
bright, For fa - thersand moth -ers and broth-ers who come All
nice, A dish we can neat - ly and quick-ly: pre- pare, And
food ; The Bi ble has taught us to gath-er the crumbs, And
‘ ae oo
i — | — +
4 [ ee as
aot os : a
@ 6

la la,

wt da,

work eve - ry night,
think of the price,
ty,- thing that is good.

=—

 
 
 

  
MUSIC AND SONGS. — 177

HOME WELCOME.

Air—“" Araby’s Daughter.” SELECTED.

N N

   

 

   

  
   
   

‘Tisthe du--+ty of wo- men to make a house cheer-ful, A
It is on -ly the des o- late, for-lorn and tear - ful, That

    

 
  

    
     
 
 

Y
rest to the fa thers and moth ers at home. A
forc - es them ev - er for com - fort to roam.

2.

    

  

 

®
{
1

 

 

 

oe 7 nel asec etna «a, | Se os
+

! es ee EE
———s8 tg $e eg oe

 

 

ae

bright bla - zing _ fire in the cold win-ter’s chill, Or in

 

 

    
 

  
 

+
symmer a sweet room where onecan be still; And al-ways a welcome in

{
178 COOKING GARDEN.

    

faceand in mien, Di -rect fromthe heartit is ea si-ly seen.

P
o-

   
    

2 How little we know of the worries and cares,

Attending a business supporting us all;

And she is at fault who for other calls spares
The time or the talent to meet the home call.,

A bright pleasant story in the parlor, at table,

May cause a good laugh, and thus you'll be able

To make all the dear ones feel home is the best,

That welcomes them always, and gives them true rest.
MUSIC AND SONGS.

179

BREAD MAKING SONG.

  

{Brine

    

+ +

    

Sift your flour with salt

of.

     
  

  

 

Now we're rea- dv for
eo
»

 

  

ae
Scald the milk and heat the water,
. Cool till just luke-warm ;
If too hot ’t will kill the yeast-plant,
' That would do great harm.
If ’tis chilled, or too much heated,
When you mould your bread,
It will leave the dough all heavy,
For the yeast is dead.

3.
Make a deep hole in the middle,
Like a little well,
There you pour your yeast and wa-
How much you can tell. [ter,

the board and bring the flour,
Bring your cups and bring the measures, Bowl to make it

and su.- gar In

the mould-ing, If

 

SELECTED.

      

  

 

Bring the roll -ing pin,

in.

        
   

  

so white,

at

a pile
ot.

 

  
 
      

the yeast is light.

     

As you mix it from the edges,
All the dry white flour, ’

‘Mixing softly, kneading after,

For a half an hour.
4.

Now you place it in the bread bowl,
A nice smooth dough ball,

Lard, a towel and a cover,
And at night, that’s all.

But when morning calls the sleeper,
From her little bed,

She can make our breakfast biscuit,
From the batch of bread.
180 COOKING GARDEN.

MAKING BISCUIT.

SELECTED.

1, Clear the ov en, rake the fire, Pile the coal a

 

 
 

the heat grow firm and _ stea - dy,

 
 
  

 
  
 

While we get the bis cuit rea- dy. Bring-ing to the

»-
o-

 
   

kitch - en ta - ble, Fast lit tle ones are a- ble,

 
MUSIC AND SONGS. 181

Bak - ing pow - der, milk and “but ter, Flour, salt, and
#- - +

 

CHORUS.

AX

bis ter. Roll-ing, roll-ing, Not too thick, and

not too thin, Roll-ing, roll -ing, Mer-ry work with the roll-ing pin,
- +

 

2 Sift a quart of flour to fix it,
With three spoons of powder mix it;
Butter next, to do it rightly,
Just egg sized, and rubbed in tightly.
Add some salt, or you'll regret it,
And a pint of milk to wet it;
On the moulding-board now fold it.
Gather gently, do not mould it.—Cuo.

3 Roll and cut with nimble fingers,
Shame upon the cook who lingers -
Idle pains and trouble taking,
When her biscuit should be baking.
Now in buttered pan we’ve placed them,
And let all who wish to taste them,
Come in half an hour, we'll risk it,
Well done, cook, and well done biscuit.—Cuo.

wae ae
182 COOKING GARDEN.

MUFFIN SONG.

SELECTED.

1. Sil ly old hen, to tell it so plain, You've laid a new

 

     
   

  
 
 

egg, and you feel ve ry vain. Lit tle bright eyes, look

gs

want some fresh egg

tle bright eyes, look sharp in the

 
MOUSIC AND SONGS. 183

hay, We want some fresh eggs for our muf-fins to day.

 

8

2 Plump little hands, you wash them all clean,
And roll up your sleeves till your elbows are seen ;
Then in a large apron all cooks should be dressed,
And now -you are ready to learn all the rest.

4 With flour sifted light, salt, milk and yeast,
You leave them all night—oh! what a great feast.
They must stand near the fire, all covered up tight,
With a cloth that is dainty and snowy and white.

4 Then when morning comes you beat light the eggs,
And mix with the batter, oh! mix from the dregs ;
Then into the hot rings you pour them with care.

” If browned to a turn, what with them can compare ?

5 Now you and the hen have done what you could,
And made us a breakfast so light and so good.
But chick’s lost her eggs, we’ve all had our fill:
Now don’t you wish, chickie, that you had kept still ?
184 COOKING GARDEN.

MOULDING SONG.

SELECTED.

     
   
 

oe
1, Sing a song of six-pence,a bag full ofrye, Four-and-twenty blackbirds

# o ~0- YY

        
 
 

   

o 2

baked in a pie; Whenthe pie was o-pened the birds be-gan to sing;

£ 2

  
    
    

  

-O-

  

o- 6

   
       

Was not that a dain-ty dish to set be-fore a _ king?

 

#- ~p-

 

-@-

 

‘t

*

2 All the girls are learning how to mould the bread, ,
How to roll the cookies just as teacher said,
How to hold the cutter with the greatest care,
‘Making all their moulding fit for anywhere.

3, Clay we use for batter while we little know,
But as we get older, and the wiser grow,
Flour and meal you'll give us, for we’ve learned to-day
How to mix and mould them, kneading with the clay.
 

MUSIC AND SONGS. 185

VEGETABLE SONG.

SELECTED.

 
 
 

     
   

N\
“SN

   

1. As rid- ing thro’ the coun_-= try, one bright sum - mer

         

a. 2

day, I looked from the car riage, And wished that in some

2 2 2

could car - ry back the pic ture To the

- + £2
———_0—___»—__8—

—_

chil - dren of my Who were learn ing so
ys
186 COOKING GARDEN.

ly how food grew, and where. There

 

    
      

grain up on the hill - side, Po: toes down

  
 
 

   
  

     

7

     
    

The corn waS wav ing eve - ry where, How

oO

large the mel ons grew,

+s

 
MUSIC-AND SONGS. 187

sent - ed A differ ent kind of food,
2 a

for the brows-ing cat tle, But most for .us were good.

 

‘

2 There were. the useful seedlings,
Like the wheat and graceful oats ;
There were string beans and peas
In their bright-green little coats;
And some grew very lowly—
Indeed, beneath the ground ; ‘
But with lovely blooming flowers -
Each little hill was crowned.

4 There were squashes in the garden,

Tomatoes bright and red,

And light-green heads of lettuce,
All gathered in a bed.

The fringy leaves of carrots
‘A lovely contrast made, ,

And beneath the leaf, the cucumber
Was resting in the shade.

§ Thus the vegetable creation
Spoke loudly of the care
That in city or in country
Is around us everywhere ;
But ’tis far more in the country
We see our Father’s hand : ,
In every glance His love is shown
On every inch of land.
188 COOKING GARDEN.

FISH SON G-

SELECT ED.

     

  
 
 

=> & ct wt
ct

      
   

ct
1. Our les- son _ is fish, and in eve ty dish, We would

     
   

       

      

Ct

-trt t¢ ¢
te

Fe
like to meet our teach-er’s wish, But ma-ny men _ have

~~

      
   
     
       

a

      
    

   

   

 

— 4 +

ma-ny minds, There are ma- ny fish-es of ma- ny kinds; So we

     

 

\

 

    
 

on-ly can learn to boil and bake, To broil and fry, and

?

 

   
  

A
MUSIC AND SONGS. 189

         
      
   
 

 
 
 

 
 

— t+
+ + F F

make a fish cake, And trust’ this know-ledge will

2
--

   

Fe

 

tt

  

    

    

  

oss

car- ry us through, When oth er _ fish es we have to do.

 
 
 

  
  

a

v

  

2 A napkin take and quickly make
A little coat to fit the shape,
And sew it very neatly in
With thread and needle, not a pin.
And thus it is a fish you boil ;
Without the coat ’twould break and spoil ;
And if you’d know when it is done,
A knitting-needle through it run.

3 If fish you fry, it must be dry ;
The cooking-fat not rise too high.
But heat must shut the juices in,
And yet not scorch or break the skin.
Of all the ways to cook a fish,
To broil it is the healthiest dish.
It soothes the nerves, the brain it feeds;
So broil the fish, the doctor pleads.
190 COOKING GARDEN.

A DAUGHTER AT HOME.

SELECTED.

 
  

me
1. Oh! whatshall I do, for ourcook hasgoneout; .The hour of the
t

   
  
   

 

   

ner is com-ing a-bout, Pa pa __ has sent word he’ll bring

#2 £22

 

      
 

friends home to dine, And he hopes that it all will be rea-dy in
£ £

  

time, And he hopesthat It all will be rea dy in time; There’s the

Me

 
MUSIC AND SONGS. 191

         
   

ta - ble to set, the des-sert to pre-pare, Andwe'vesure-ly e -

    

0- - i 2 #-

nough for a nice bill of fare, There’sthe ta ble to  sct, the des -
0- -

 

     
  

1
sert to prepare, And we’ve sure-ly e-nough for a_ nice bill of

s- -

    

— — —

It is no use to say ‘*T have nev-er been taught ;” For if

a

 
192 COOKING .GARDEN.

—_— *
there is a girl who cer-tain-ly aught, To know all the

2

things that are use- ful and right, *Tis the one who is stand-ing now

 

 
   

plain in your sight, "Tis the one who is standing now plain in your sight. ,

2 2

   
  

 

2 I will put on an apron as quick as I can;
It would be such a shame to disappoint the dear man!
And why need he know all the trials- I’ve had ?
|: It only would trouble and make him feel sad. :|
|: I have learned how to place and serve every dish,
Be it poultry or soup, or salad or fish. :|
By the time all-is ready our maid will be here, .
And I'l] meet my guests without any fear ;
For what is the use of a daughter at. home,
|: If for a good dinner a father must roam ?;|
 

 

END OF FIRST COURSE.
MUSIC AND SONGS. 193

KATIE.

SELECTED.

1. Our dear lit -tle Ka-tie was cry -ing and sad, She seem’d to have

noth-ing-to makeher feel glad; For her moth-er lay ill on a

tum - bled _ bed, The pil-lows un-shak-en be - neath her

head; The dust in dark cor-ners and o- ver the floor, With

 
194 COOKING GARDEN.

no one to wait on the bell at the door.

 

2 “This never will do,” said our brave little Kate ;
“The fire will go out and the dinner be late.
Both servants have left because mamma is ill,
So I must try her place and theirs too to fill;
For papa and brother will both look to me
To get them their dinner and mamma’s hot tea.

3 “And I can do it, too, as my work will soon show ;
We were taught all these things at the school where I go,
From the making of fire to the drawing of tea ;

And knowing how makes it quite easy, you see.
I wonder I wasted so much time in crying,
When I’d only to rise and my school rules be trying.”

4 So she closed up the drafts, shook the ashes away ;
As she knew how to work, it was almost like play.
She put in the kindling to start up the fire,

And piled on the sticks just a little bit higher ;
Then, opening the dampers, she lighted the match
And set fire to the papers, that easily.catch.

5 And so she went on, this dear little maid ;
Her lessons all kept her from being afraid.
When her heart failed, and she feared she was wrong,
She remembered the nice rules all written in song.
And when, on retiring, her papa she kissed,
He said that no comfort or care he had missed.

6 Now this is the moral from dear little Kate,
Who sets an example to every playmate :
We'll try to learn everything that girls can do.
What happens to Katie may not happen to you ;
But in this world of changes we never can tell,
And you want to be ready to do your part well.
oe THE #t-

WILSON INDUSTRIAL SCHOOL FOR GIRLS

(125 ST. MARK’S PLACE, NEW YORK] =

Is NOT ENDOWED for its name, as its title suggests. It is unsectarian and

sustained entirely by voluntary offerings.

The names of the Board of Managers, to

whom this book is dedicated, are a sufficient guarantee that contributions sent to

their Treasurer will be fully appreciated and carefully expended.

 

OFFICERS.

 

First Directress.
Mrs. JONATHAN STURGES, 40 East 36th Street.

Second Directress.
Mrs. LUTHER C. CLARK, 18 Gramercy Park.

Treasurer.
Mrs. AARON R. SMITH, New Brighton, Staten Island, N. Y.

Secretary.
Mrs, J. MCLEAN HILDT, 39 West zoth Street.

Managers.

Mrs. E. BAYARD, 8 West 4oth Street,
“ROBERT RUSSELL BOOTH, 7 West 16th St.
« T. M. LEWIS, 114 West 42d Street.

“J. S BENNETT, 114 West 42d Street. :
“ H. H. G. SHARPLESS, 151 East 37th Street.

Miss DURKEE, 714 Fifth Avenue.

Mrs. G. E. KISSEL, 13 West 16th Street.
“GEO. C. CLARK, 7 West 37th Street.

“ PAUL SPOFFORD, Hunt's Point.
“ H.W. SIBLEY, 31 East 44th Street.

. Honorary
Mrs. JAMES P. WILSON, Newark, N. J.
‘« JOHN L. MASON, Downing Street, Brooklyn.

Mrs. A. F. DAMON, 187 Madison Avenue.

“«« R, W. HURLBUT, 43 West 2oth Street.
Miss M. COLLINS, 41 West r1th Street.

« —&, A, AUCHINCLOSS, 11 West 57th Street.
Mrs. H. O. HAVEMEYER,, Stamford, Conn.

“© J. L. SPOFFORD, Hunt’s Point.

‘© GAMALIEL G. SMITH, 29 West 33d Street.

«“ CHARLES TAYLOR, 34 Gramercy Park.

ee OLIVER B. JENNINGS, 48 Park Avenue.

«| E, J. HAIGHT, Jr.,-34 West zoth Street.

Members.
Miss C, NASH, 52 West srst Street.
Mrs. J. VAN VECHTEN, 5 New Street.

Advisory Committee.

Rev. WM. T. SABINE.
T. S. HASTINGS, D.D.
_C, D’W. BRIDGMAN, D.D.

 

WM. M. TAYLOR, D.D.
ROBERT RUSSELL BOOTH, D.D.
Rev. ARTHUR BROOKS,

Building Committee.

Mr. FREDERICK STURGES.

| Mr. THOMAS GARDNER.
LAST WORDS.

I wouLp advise after this course additional lessons arranged
on the same plan, teaching the following dishes, excellent receipts
for which will be found in Miss Parloa’s Cook Book -

Irish Stew, Fish Chowder, Picked-up Codfish, Codfish Cakes,
Pancakes, Mushes, Croquets, and the more ordinary Sauces.

After which I would recommend teaching the pupils to blend the
‘dishes into simple meals from the lessons they have learned. This is
necessary, as a great many persons*have a nice understanding of
each separate item in a bill of fare, who would be perplexed if
obliged to harmonize them fora meal. In the latter part of Mrs.
Whitney’s Faust How, the teacher would find great assistance in
this matter. The following bills of fare for three breakfasts, three
luncheons, and three dinners may be of service. The teacher's
experience in the first course will guide her in the arrangement of
quantities, diagrams, etc.

And I would feel keenly gratified if this book should not only
help the volunteer teacher, but open a frofesston to educated
women as well. With the excellent chemistries of food and large
number of cook books published, and this simplified plan to guide,
little cooking centers can be formed at a comparatively small ex-
pense. In a quiet way a dozen, girls can be gathered around a
cooking-stove and learn what will make their lives more valuable in
any home, whatever capacity they may fill, whether as wife, mother,
sister, or friend. This field is a large and important one, with great
opportunities for development and ‘extension. All entering it may
be assured of the author’s hearty co-operation and best wishes.

BREAKFAST,

1 Warmed-over Meat, Fried Potatoes, Powder ‘Biscuit, Coffee.
2 Fried Ham, Baked Potatoes, Scrambled Eggs, Water Toast.
3 Corn-beef Hash, Poached Eggs, Butter Balls, Coffee, Corn

Bread.
198 LAST WORDS.

LUNCHEON,

1 Mutton Chops, Stewed Potatoes, Raised Biscuit.
2 Beef Scallop, French Rolls, Cranberry Sauce, Tea.
3 Hash on Toast, Omelet, Fried Dough.

DINNER.

1 Tomato Soup, Roast Beef, Roast Potatoes, Cream Carrots, Rice
Pudding.
2 Potato Soup, Mock Duck, Apple Sauce, Riced Potatoes, Boiled

Custard.
3 Bean Soup, Broiled Steak, Mashed Potatoes (browned), Oyster-

plant, Bread Pudding.

*,* Illustrations on pages 5, 17, 31, 59, 155, and 195 are kindly loaned by the St.
Nicholas Magazine.

THE END.
—~<x~- THE .—»—

ILLUSTRATED SEWING PRIMER

By years of use in industrial schools throughout this and other coun-
tries has become a standard in this line. Its popularity and usefulness
as a text-book, as well as a song-book, in such schools, is attested by
constant commendation, as may be seen by reference to the circulars

of the same.

The School Sewing Sustem Box

Exhibits the practical part of teaching sewing, in harmony with the
instructions of the Primer, It is arranged for holding a large supply
of prepared work, in eight graded lessons. When fully furnished it
is a complete outfit for School Sewing. -

Boxes thus furnished have greatly facilitated the work of teaching
sewing in many missionary schools in foreign lands. They have also

found a wide field in the large cities of our own country.

THE SCHOOL SEWING PRACTICE CLOTH

Is the latest development of the plan of both Primer and Box. It is
especially designed for public schools in which the scholar must pre-
pare her own work under the direction of the teacher.

For information regarding the above, apply to

L. J. KIRKWOOD,

125 ST. MARK’S PLACE, NEW YORK.
 

\ _
—
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