0^/^/c^ Co TOLEDO PUBLIC SCHOOLS Home Economics Cook Book for Elementary Grades Board of Education Toledo, Ohio 1Q32 Albert K. A4ann Library Cornell Univehsity TOLEDO PUBLIC SCHOOLS Home Economics Cook Book for Elementary Grades^ Board of Education Toledo, Ohio 1922 PREFACE. The recipes in this book have been compiled by the teachers of- Domestic Science in the Department of Home Economics in the TOLEDO PUBLIC SCHOOLS. Mrs. Harriet G. Wbeks, Supervisor Home Economics Mrs. Mary Boardman Miss Katherine Duncan Mrs. Marie B. Ellis Miss Lila Fisher Miss Louise Hoyt Miss Gertrude Knights , . Mrs. Marguerite P. McGinnis Miss Efeie Mallory Miss Elizabeth Malone Miss Ruth Sanger Miss Margaret SemplE Miss Della Marie Watson Miss Helen Wylie Cornell University Library ^ The original of tiiis bool< is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924094662511 INTRODUCTION "Cookery as it is today, is the application of the arts and sciences to the preparation of food, primarily for the purposes of human nutrition, but for social and ^ psychological aspects and purposes as well." DEFINITION OF FOOD "Food is anything which nourishes the 'body, that is, builds up tissue or yields energy or both, and regulates body processes." ' j COMPOSITION OF FOOD v; , Food is composed of the same elements as those which con- stitute the body. Foods contain some oi the elements in the following list, but not all, but must have compounds of these elements. Carbon Sulphur Sodium Oxygen Iron Phosphorus Hydrogen Calcium Magnesia Nitrogen Chlorin TABLE OF ABBEEVIATIONS tsp teaspoon ' spk speck tbsp tablespoon f . d few drops c - cup pt pint EQUIVALENT MEASURES 4 saltspoons 1 teaspoon 1 cup 8 liquid ounces 3 tsp 1 tablespoon 1 stand, measuring .cup. . J4 pt. 16 tbsp .1 cup HOME ECONOMICS COOK BOOK TABLg OF MEASURES AND WEIGHTS 4 c. flour 1 lb. 2% c. powdered sugar. . 1 lb. 2 c. solid butter 1 lb. 2% c. brown sugar 1 lb. 2 c. granulated sugar ... 1 lb. juice one lemon 3 tbsp. 3 c. cornmeal 1 lb. 1 whole egg. . . .about 4 tbsp. MEASUREMENTS All materials used in the recipes given in this hook are to be measured level. Level measurements are used: (1) So as to secure the exact amounts required by the recipe. (2) So that all materials will be in exact proportion to one another. To measure a cupful of dry material, put the material in the cup with a spoon, being careful not to pack it, heap slightly and scrape off the extra material with the blunt edge of a case-knife. Sift dry materials once before measuring. To measure a spoonful, heap slightly and scrape off extra material with a' knife as mentioned above. To measure a half spoonful, level and divide in half by cut- ting through the middle lengthwise. A quarter spoonful is meas- ured by first dividing in half and then cutting through the middle crosswise. A speck is as much material as can be taken on the tin of a pointed knife. "Butter melted" is butter measured before melting. "Melted butter" is butter measured after melting. FOR ELEMENTARY GRADES METHODS OF COOKING Cooking is the application of heat to food which changes the nature of the food and usually makes it more digestible and appetizing. It develops the flavor, and destroys the germs. ■ I— Cooking with moisture: (a) Boiling is cooking at a temperature of 212° F. (b) Simmering is cooking at a low temperature on top of the stove. (c) Steaming. (a) Moist, as cooking by contact steam as in a steamer set over boiling water. (b) Dry, as in a double-boiler. (d) Stewing; the food is put into boiHhg water then the temperature is reduced to the simmering point (about 180° F.). (e) Parboiling is to partially cook in boiling water. (f) Erasing is a form of stewing in a covered dish in the oven. II — Cooking without moisture: (a) Baking is cooking rn an oven without moistiire. (b) Broiling is cooking over open coals, or in a broiling oven. (c). Pan-broiling is cooking in a very hot frying pan without any fat, on top of the stove. (d) Frying is cooking in deep fat. (e) Sauteing is cooking in a small quantity of fat. (f) Roasting may be with, moisture when a very little water is added, and the food is basted ; or water may be omitted and the food is cooked in its own juices in a very hot oven. (g) Fricaseeing is a combination of sauteing and stewing. METHOD OF COMBINING INGREDIENTS Stirring : " Hold the bowl flat on the table and the spoon so the 'bottom will scrape the bottom and sides of the bowl ; stir round and round until you cannot tell one ingredient from the other. Beating : Tip the bowl slightly, hold the spoon so the side will scrape the bottom and side of the bowl; bring the spoon up and continue until light and full of bubbles. HOME ECONOMICS COOK BOOK Folding: Bring the material from below gently over the ingredient added. Continue to cut and fold until thoroughly mixed but do not beat or stir. , Stir mixtures to make them smooth. Beat mixtures to make them light. Cut the stiflE white of eggs into mixtures. CIvASSIIflCATION OF FOODS I — Carbohydrates': Produce fuel and energy. (a) Starch is found in large amounts in cereals and flour, rice, macaroni, etc. In vegetables such as corn, potatoes, dry peas and dry beans, etc. (b) Cellulose is the fibrous material holding the food ele- ments of grain. products, vegetables, and- fruit in shape.; (c) Sugar is fotlnd'in cane sugar, maple sugar, honey, milk, fruits, especially dates, raisins and prunes and some of the vegetables. II — Fats: Produce fuel and energy. Fat is found in cream, butter, vegetable oil, nuts, fat of meat, etc. Ill — Proteins: Build and repair tissue. Proteins are found in milk, cheese, eggs, meat, fish, -dried peas and dried beans, nuts, etc. IV — Mineral Matter: Builds tissue, ibone and teeth, helps to control and regulate body processes, and keeps the blood in good condition. It is found in vegetables, fruits, milk, eggs and whole grains. V — ^Water functions in all of the body processes. It is present not only in food, but in every part of the body. It quenches thirst, helps circulation, aids digestion, regulates body temperature, stimulates the nervous system, and carries off waste. VI — Vitamines: Promote growth. Vitamines are found in milk, greens, fresh fruits espe- cially oranges and lemons, tomatoes, whole cereals, leafy vegetables, etc. FOR ELEMENTARY GRADES CHAPTER I. BEyEEAGES Tea and coffee are not foods, but are beverages. They have a stimulating effect upon the nerves. Children and -young people who bave not stopped growing should not drink either tea or Qoffee. Tea is valued for its thein ; cofjee for its caffein. Both contain tannin, a bitter substance very injurious to the stomach. Boiling tea or letting tea stand longer than five minutes on the leaves or grounds will extract this tannin. GENERAI, EULBS Keep tea and coffee in tightly covered jars. Scald the tea and coffee pots before using. Use freshly boiling water in making tea and coffee. Do not use tin- ware for making tea or coffee. TEA Scant J4 tsp. tea 1 c. boiling water Scald the tea pot, put in the tea, and pour over it, the freshly- drawn, boiling water. Steep from 3 to 5 minutes. ICED TEA 1 to 2 tsp. tea 1 c. boiling water Make as above. Strain into glasses % full of cracked ice. The flavor is better if chilled quickly. RUSSIAN TEA -•' '-■ Make tea by above recipe and serve with a slice of lemon and sugar. Lemon served with black tea is not a fad; There is a scientific reason beneath the surface. The citric acid of the fruit offsets the tannic acid of the tea rendering it refreshing and wholesome. 10 HOME ECONOMICS COOK BOOK COFFEB 1 tbsp. coffee 1 c. water y^ tsp. &g% white or crushed shell COLD WATER COFFEE Mix coffee, cold water and egg, heat slowly to the boiling point. Remove to the back of the stove and allow to settle. If cream is not available to serve with the coffee, use hot milk. CHOCOLATE , Cocoa and chocolate are foods. Chocolate contains fat. All preparations of cocoa or chocolate and cocoa shells are the products of the seeds of the cacao tree. These seeds, called cacao beans, which are about the size of almonds, lie surrounded by a fibrous pulp, in a brownish yellow pod about a foot long, growing from the trunk and large- limbs of the tree instead of the branches. The seeds are separated from the pods, allowed to ferment on the ground and then roasted. The thin shell is removed, the kernel cracked and broken into small pieces. These cocoa nibs are then ground, forming a smooth paste, which is poured into moulds for bitter, chocolate and sweetened and mouded- for sweet chocolate; for cocoa, the fat extracted under pressure and the remainder powdered. CHOCOLATE 2 squares of Baker's chocolate 1 pt. water 3 tbsp. sugar ' 1 pt. milk Put -chocolate with water into sauce pan. Heat until the chocolate melts. Add sugar and boil 10 minutes. Add milk, bring to a boil and beat 2 minutes with a Dover tggt beater. COCOA Large recipe: Small recipe: J4 c. cocoa ^ tbsp. "cocoa Ya. c. sugar y^ tbsp. sugar 2 c. water % c. water 2 c. milk i/g c. milk Mix cocoa and sugar with boiling water and cook slowly directly over the fire from three to five minutes. Stir this into FOR ELEMENTARY. GRADES 11 scalded milk. Then cook in double boiler five minutes. Beat well just before serving. FRUIT PUNCH 2 c. sygar 3 lemons 1 qt. water 1 orange 1 pineapple Place over the fire long enough to entirely dissolve the sugar in the water. Take from the fire. Add to the syrup the juice of three lemons, and the grated rind of one, the pulp and juice of the orange, the shredded pineapple and juice. Let the mixture stand until partly cooled, then strain through a coarse sieve, rubbing as much of the fruit through as possible.' Then place where it will become perfectly cool. At serving time add one pint of ice-cold water, or cracked ice. LBMONADE Juice 2 lemons 1 c. sugar 4 cups water Ice" Mix sugar and lemon juice. Add water and stir until dis- solved. MILK Analysis of Milk Experiment : EXP. 1. Drop milk or cream on a blotter or unvarnished wood. What kind of a spot does it make? EXP. 2. Test milk with iodine. Is starch present? EXP. 3. Boil some !milk. Something rises to the top, what is it? EXP. 4. Add an acid. What happens? AVERAGE COMPOSITION OF MILK Proteins (casein,. small amount of albumen).. ... 3.3% Carbohydrates (milk, sugar, or lactose) S.0% Fat (cream) 4.0% Mineral Matter (calcium, or lime, ir(jn, and phosphorus) 0.7% Water 87.0% Vitamines 12 HOME ECONOMICS COOK BOOK Milk is the sole food for the young of many animals. For_ adults it is not a perfect food 'because the amount of water is too great. The digestive organs need some bulky food to assist the action of the stomach and intestines. It may be safely said, tha.t for those in ill health, no other single food is of so much value. Casein is the most important protein of milk. It is is coag- ulated by the action of acids, causing a solid curd to separate out from the liquid part called "whey." Casein forms a clot in the stomach by the action of the rennin, which is secreted by the stomach, and it then digests as a solid food. ,The addition of lime water, or some cereal water, as barley water, tends to make the casein form a lighter and more digestible clot, hence they are often added to baby's food. The sugar found in milk is lactose. It is less sweet and less soluble than cane sugar, also less, subject to fermentation in the stomach. Because of the two last named qualities, there is less danger of -direct irritation of the rriembrane in the stomach. Milk turns sour because of an acid formed by bacteria acting upon the lactose. This acid is called lactic acid. The coagulated casein or curd of sour milk is used in making cheese. The Vhey consists chiefly of water, having in it the sug-ar: and mineral matter of the milk. The lime salts of milk are valuable for bone material. The fat of milk is present in the form of minute globules, being the lightest part of milk, they rise to the top, forming a layer of cream. When shaken or churned these tiny globules stick together forming butter. The remaining milk is called butter-milk. Butter fat is a very palatable, easily dige'sted form of fat. Both cream and butter furnish valuable vitamines. Harmful bacteria grow very rapidly in milk. Therefore the utmost cleanliness should be observed in the handling, stirring and serving of milk; CARE OF MILK 1. Before .opening a milk bottle, wipe it .well to take off dust particles. FOR ELEMENTARY GRADES 13 2. Milk should be kept in clean containers and in a sweet, clean, cool place as germs do not grow at a low temperature. 3. Always have the container covered not only to keep out duigt and flies, but to prevent the milk from absorbing odors of any food near which it is placed. 4. As odors travel upward in a refrigerator; always keep the milk on the lowest shelf. 5. Milk is pasteurised by putting it in clean bottles and placing the bottles in a pan of cold water which is gradually, heated to a temperature of 160 to 165 degrees Fahrenheit and then quickly cooled. ^ JUNKET 1 pt. milk 3 or 4 tsp. sugar j4 tsp. vanilla One tbsp. liquid rennet or 1 junket tablet dissolved in 1 tbsp. water. Heat milk in a double boiler until lukewarm. Add sugar and stir until dissolved. Stir in vanilla arid rennet and pour into a dish. Let stand in a warm place undisturbed until it thickens, then set in a cool place until firm. Sprinkle with cinnamon or nutmeg, and serve with cream and sugar.. ■ -c. - COTTAGE CHEESE Heat slowly thick sour milk on the back of the stove or in a ; pan of hot water. As soon as the curd separates from the whey, strain through a cloth, allowing it to drip until rather dry. Put in a bowl and stir with a fork, adding salt, pepper and cream to taste. -, ' 14 HOME ECONOMICS COOK BOOK CHAPTER II. FRUITS • Fruit is a vegetable or plant. Fruit contains a large amount of water. Bath fresh and dried fruits have good sugar values; they contain a small amount of mineral ash ; almost no protein, and no fats. The bulk of fruit is cellulose, which is a woody fiber and is most beneficial in the diet. CLASSIFICATION OF FRUITS 1. Flavor fruits, which contain more than 80% water; — oranges, berries, melons, etc. 2. Food fruits, which contain less than 80% water ; — as dates, raisins, bananas, etc. USES OF FRUITS 1. Refreshing. 2. Stimulates the' appetite. 3. Acts as a laxative; 4. Most fruits are digestible in the raw stage. 5. Gives variety to the diet. . 6. Summer fruits and berries are essential in the diet be- cause of their acid content. They supply some vitamines but are not so rich in them as are the citrus fruits, which are probably the best sources of that important element. FFFFCTS OF COOKING ON FRUITS 1. Soften the fiber or cellulose. 2. Destroys bacteria. 3. Cooks the starch. 4. Develops the flavor. SELFCTION OF FRUITS 1. Always select fruit in season. 2. Select clean and not over ripe fruit. 3. Dried fruit may be substituted for fresh fruit FOR ELEMENTARY GRADES 15 RULES TO BE OBSERVED IN COOKING DRIED ERUIT 1. Look over carefully. 2. Wash carefully. 3. Soak several hours in a large quantity of water, as dried ■ fruit will swell or puff up. 4. Ivong soaking requires short cooking. 5. Cook the fruit in the water in which it was soaked, and cover while cooking to retain the flavor, and to keep the water from evaporating. 6. Simmer, do not let it boil. 7h. Cook slowly to keep its shape. 8. Add flavoring when done. STEWED PRUNES WITH LEMON Wash prunes and soak over night or several hours in water to cover. Cook in same water Until plump, add vsugar and lemon. Cook IG minutes longer. BAKED APPtE Wash and core sour apples, beginning at the blossom end. With a sharp pointed knife remove the stem. - Score the apple near the top, by cutting a ring completely around the apple. Fill the cavity with sugar (yi tbsp. to the apple). A wedge of lemon may be placed in the top of the cavity. Nutmeg or cinnamon may be used in place of the lemon. When apples are at their best, do not use any flavoring. Place the apples in a baking dish, cover the bottom with boiling water, and bake in a hot oven until soft, basting often with the syrup in . the dish. Test with a pointed knife. Serve hot or cold with the syrup, with or with- out cream. ERIED APPLES Pare, core and slice several apples ; in a frying pan put 3 tbsp. butter and when melted add apples. Sprinkle }i c. sugar over them and cook slowly, taking care that they brown, but do not scorch. When tender and transparent remove from the fire and serve. 16 HOME ECONOMICS COOK BOOK APPLE SAUCE 1 apple yk-Vi c. water (boiling) 1 tbsp. sugar Method 1— Wash the apple, remove all imperfections, cut in quarters or eighths. Add the boiling water and cook until tender. Press through a strainer, discarding skins and seeds. Add the sugar and flavoring, (if any is used). Method 2— Wash, quarter, core and pare the apple. Add the- boiling water and cook until tender. If a smooth sauce is desired beat or strain. Add the sugar. Reheat until the sugar dissolves. Method 3— Make a thin syrup using ^ c. water and 2 tbsp. sugar. Wash, quarter, 'core and pare the apple, and add the slices of apple to the hot syrup. Cook until tender and transparent. Re- move the slices, arranging them on the serving dish. Pour the syrup over the apples. BAKED BANANAS Remove skins from six bananas and cut in halves length- wise, put in a sihallow granite pan or an old platter. Mix 2 tbsp., melted butter, i/g c. sugar, and 2 tbsp. lemon juice. Baste bananas with %. of the mixture. Bake 20 minutes in a slow oven, basting during baking with remaining mixture. FRUIT COCKTAIL Remove pulp from grapefruit. Oomlbine with shredded pineapple, bananas, strawberries, using half as much pineapple as grapefruit. There should be two cups of fruit. Serve in cock- tail glasses with a little fruit juice to which a very little powdered sugar has been added. GRAPEFRUIT Wipe the grapefruit and cut in halves crosswise using a small sharp-pointed knife. Make a cut separating the pulp from the tough portion which divides the fruit into sections Use FOR ELEMENTARY GRADES 17 scissors and cut the tough portion at stem or blossom end close to the skin when all portions can be removed at once. A candied cherry in the center adds a touch of color. ORANGES 1. Peel the orange and remove all the white skin and break sections, and with a sharp knife, cut the pulp from the tough skin. Serve on a fruit plate in a wheel shape. 2. Wipe oranges and cut in halves cross-wise. With a sharp knife cut around each section so the pulp is loose and can be easily eaten with a spoon. 3. Remove, peel from an orange in such a way that there remains a j4-inch band of peel equal distance from stem and blossom end. Cut band, separate sections, and ar- range around a mould of sugar. RHUBARB SAUCE 2 cups rhubarb ' 1 cup sugar Yz cup water Remove leaves from the rhubarb, wash the stalk, peel the .flat side of the stalk and cut in 1 inch lengths. Put rhubarb in sauce-pan add water, and stew slowly urftil tender, stirring often at first. Add sugar and cook until sugar is dissolved. CRANBERRY' SAUCE 2 cups cranberries 1 cup sugar % cup cold water Pick over and wash cranberries, put into a granite sauce-pan. Sprinkle the sugar over them, add the water. After they begin to boil, cook slowly 10 minutes, closely covered, without stirring. Por jelly strain the fruit befpre sugar is added and boil until it jellies. If the cranberries are allowed to stand in boiling water for a few minutes and then drained, much of the strong acid will be removed and the berries will require less sugar. Always use a granite pan and wooden spoon when cooking cranberries. 18 HOME ECONOMICS COOK BOOK CHAPTER III. GlJNERAI, METHOD O^ COOKING CERSAI,S UTENSILS — ^DOUBLB-BOILER Usual proportions :■ — • ■y'^ C fl3.1:C6S I • M c' granular f ° ^ *"' ^'""^ ^^t^"" ^"^ ^ ^^P- ^^^t. The denser the cereal, the more water and the longer time required for cooking cereals. Bring water to the boiling point in the upper part of the double-iboiler, place directly over the fire, add the salt. Shake the cereal slowly into the boiling water, stirring constantly. Let the boiling continue till the mixture begins, to thicken. Place over boiling water in the lower part of the bdiler, cover and cook gently with little stirring 1 hr. or more, or till tender and soft. Or put in a fireless cooker for 3 hrs. Serve hot, with or without sugar, with milk, cream or butter. tabce for cooking cereals Kind Quantity Water Time, Rolled Oats 1 cup 2 cups 30 min. Rice (steamed) 1 cup 3 cups 1 hr. Corn-meal 1 cup 3)4 cups 2 hr. Cracked-wheat 1 cup 4 cups ' 4 hr. Cream of Wheat 1 cup 4 cups 30min. Fine granular cereals should be mixed with cold water first to prevent lumping. Cereals must be thorougl^y cooked to be digestible. Boiling temperature softens the Woody' fiber or cellulose. LeFT-OVER CEREALS Cereals may be served either hot or cold; never throw cold cereal away as it may be used in a number of ways FOR ELEMENTARY GRADES 19 It may be: 1. Added to fresh-cooked cereals. 2. Molded with fruit. 3. Used in making pancakes, muffins and puddings. 4. Fried until brownr 5. Made into polenta. 6. Added to soup. 7. Mixed with . croquettes. FRIED MUSH Pack cereal in a greased baking powder can or^ small bread pan. When cold remove from mold, slice and. saute *n hot fat. CEREAis Cereals are the seeds of cultivated grains or grasses. Nature provides some kind of cereals in almost every country, from the wheat and oats of the Northern countries to the rice of the South- ern countries." Kinds of Cereals : — Wheat, oats, corn, r.ye, barley, rice, buckwheat. From these are prepared the various breakfast foods, and flours. Cereals may be purchased in the following forms: Flakes — as rolled oats. Granular — as hominy grits. Finely ground — ^as corn-meal.. Whole^as rice. Cereal foods also include all meals and flours, used in making bread, crackers, muffins, cakes, pastry and macaroni. As a 'rule the rnore cereal food used, the cheaper the diet. COMPOSITION They are about 75% starch and cellulose ^ the other 25% is water, protein, mineral matter, and fat. The whole grains are especially valuable for their mineral and vitamine content. Cereals are valued as heat and energy-producing foods, be- cause of the large amount of carbohydrate which they contain. Starch is a form of carbohydrate that is present in many grains, fruits and vegetables. It is a •fine white powder, each grain of which is covered with a tough covering of cellulose. 20 FOR ELEMENTARY GRADES If a little starch is put into cold water, it sinks to the bottom, of the pan unchanged. Demonstrate. If put into hot water and boiled this cellulose covering bursts and the starch comeis out into the water and thickens it. Demonstrate. Starqhy foods must, therefore, be thoroughly cooked in order to break open the starch cells. Cellulose is not digestible, but its bulk is valuable since it aids, in the proper movement of food through the digestive tract. ''Starch is valued as a food because is supplies heat and energy to the body and forms fat. FOR ELEMENTARY GRADES 21 CHAPTER IV. EGGS Always wash eggs before using. Eggs .are fresh if they sink to the bottom of a pan of water; stale eggs will rise in the water. Keep eggs in a cool place. Crushed egg shells put into cold water may be used for clearing coffee. The yolk of an egg may be kept from hardening by covering with water. Eggs must always be cooked at low temperature, not above the sihjmering point of water (180 degrees P.). To BREAK AN EGG Hold the egg in the right hand, strike near the center on a hard surface, or hold the egg in the left hand and strike sharply near the center with a knife Put the tliumbs together at the cracked shell and break the shell apart carefully. To SEPARATE AN EGG Slip the yolk from one piece of shell to the other several times allowing the white to slip from the shell into a dish. Put the yolk into a bowl. BEATING EGGS , ' \ Slightly beaten^ — the vvhite and yolk are thoroughly blended, so a spoonful can be taken up. > , Well beaten yolks — ^very thick and lemon colored. Well beaten whites — the whites ai-e beaten dry when they do not slip from the plate when turned upside down. ■ SOET COOKED EGGS Have ready a sauce pan containing boiling water. Carefully put the eggs in the water with a spoon, using the number desired^ covering thern with water. Remove the saucepan to the back of the range, where the water will' not bpil. Coqk from five to eight minutes. 22 HOM-E ECONOMICS COOK BOOK HARD COOKED EGGS Cook eggs from 40 to 45 minutes at the simmering tempera- ture. If hard cooked eggs are to be used for other dishes, when taken from the hot water they should be plunged .into cold water to prevent, if possible, discoloration of yolks. POACHED EGGS Break fresh eggs into a small dish and slip them into a poacher or shallow pan, nearly full of boiling, salted water. Cover the pan and stand it where the water will stay hot, but riot boil. The' steam will help to form a white , film over the top of the eggs. When the white is firm, remove the eggs carefully to pieces of buttered toast arranged on a hot platter. SHIRRED EGGS Butter individual baking dishes. Break one egg into each. Cover with buttered crumbs and bake in a moderate oven until the consistency desired. Remennber , the egg& will continue to cook in the dish after it is removed froih the oven. CREAMED EGGS Cook eggs until hard and mealy. For three eggs make one cup of white sauce. They may be served on slices of hot buttered toast. CREAMY OMEl from stale bread are usually served with soups. Soups may 'be made either with milk or meat stock as their foundation. CRBAM SOUPS Soups made with milk are called cream soups. They are a combination of milk and vegetable pulp, thickened to the con- sistency of Cream. Some flour is necessary to prevent the vegetable pulp and milk from separating. The thickening of soups is called binding. Cream soups are excellent for small children, especially if they object to drinking milk. GENERAL DIRECTIONS FOR CREAM SOUPS Any cream sotip may be made by following these directions r Cook the vegetables in water till soft; press through a strainer. Make a thin white sauce and add the vegetable pulp to it. Bring it to a boil and season. .Serve at once. Do not combine vegetable pulp and white sauce until ready to serve. Always add the vegetable pulp to the white sauce. If the vegetable pulp is watery it will be necessary to use more flour. The water in which mild flavored vegetables have cooked may form part of the liquid for the white sauce, as it contains FOR ELEMENTARY GRADES 27 the mineral salts, and other food elements which escaped during the process of cooking. GENERAL PROPORTIONS FOR CREAM SOUPS 1 qt. milk 1 tsp. salt 1 to 4 tbsp. flour 2 tbsp. butter 1 to 2 cups vegetable pulp pepper to taste CREAM OF CELERY SOUP 2 or 3 c. celery 3 tbsp. butter 1 pit. boiling water 4 tbsp. flour 2j4 c. milk 1 tsp. salt 1 slice onion spk. of pepper Wash and scrape the celery, cut in inch pieces, cook in boil- ing water till soft. Press through a strainer. Scald milk and onion, remove the onion, if desired,, and make a white sauce of the milk, and remaining ingredients. Add the celery, reheat and serve. Outer and old stalks of celery, also the leaves may be used for soups. CREAM OE CORN SOUP 1 can corn 2 tbsp. butter 1 pt. boiling water 2 tbsp. flour 1 pt. milk 1 tsp. salt 1 slice onion J4 tsp. pepper Cook corn in boiling water 20 nrin. Strajn. Scald milk with the onion, remove onion and add strained corn jijtice. Thicken with the butter and flour and season. CREAM OE PEA SOUP 1 can peas 2 tbsp. flour 1 pt. boiling water 2 tbsp. butter 1 pt. milk 1 tsp. salt 1 slice onion spk. of pepper Yi tsp., sugar Drain peas from liquor, rinse in cold water, add boiling water, and simmer until peas are soft. Press through a strainer. Scald the milk and onion together. Make; a white sauce of 28 HOME ECONOMICS COOK BOOK milk and remaining ingredients. Add the pulp and water. Re- heat and serve. CRBAM OF TOMATO SOUP 1 qt. can tomatoes 1 qt. milk }i tsp. soda 1 tsp. salt 3 tbsp. butter H tsp. pepper 6 tbsp. flour Stew tomatoes till soft, strain and add the soda. Melt butter in double boiler, add flour, and when smooth, add the milk grad- ually. Cook 10 minutes. Add seasoning and hot strained to- matoes last. Serve at once. If the soup should curdle, beat it with a Dover egg beater. OYSTER SOUP 1 qt. milk }i pt. oysters 2 tsp. salt 2 tbsp. butter Pepper to taste Clean the oysters. Heat the milk. Boil and skim the oyster liquor till clear, and add to the milk. Add oysters, and cook till the edges curl and the oysters are plump, but do not boil. Add butter and seasoning and serve at once. If the soup has to stand before being served, make the soup, but do not add the oysters until just a few minutes before serving. TO CLEAN OYSTERS Place oysters in a strainer over a pan or bowl. Pour over them 1 c. of cold water for each quart of oysters. Pass the fingers over each oyster to remove bits of shell and sea weed. Do not throw away the liquor drained off as it may be boiled, skimmed, and used in making oyster soup. POTATO CHOWDER 6 potatoes cut in cubes 1 pt. water ' %. lb. salt pork, diced 1 tsp. salt-pepper ■ 2 tbsp. onion chopped. 1 pt. milk Cook pork and onion together until a delicate brdwn. . Add the water and potatoes. Cook until potatoes are tender, but not FOR ELEMENTARY GRADES i 29 mashed. Add milk and thicken with 1 tbsp. flour, wet in cold water. Season. Serve hot. CREAM OF POTATO SOUP 1 slice onion 2 tbsp. butter 1 stalk celery 1 tbsp. flour 1 pt. milk ' J^ tsp. salt 1/2. c. mashed potatoes " - >4 tsp. celery salt 1 tsp. chopped parsley Cook onion and celery with the milk in double boiler or stew pan 15 minutes and add mashed potatoes. Rub through a strainer. Melt butter in double boiler, add flour, and when smooth,^ the milk which has Been strained. Season, cook about 5 minutes and serve. Add chopped parsley just before serving. VEGETABI,!; SOUP WITHOUT STOCK 1 sHce (J4 lb.) salt pork J4 c- rice diced ' 3 qts. water ^ c. chopped onions 2 tsp. salt 1 c. chopped carrot 2 c. diced potatoes J4 c. chopped turnip 1 pt. tomatoes 1 stalk celery, chopped Brown salt pork and onions lightly, add carrot, turnip, celery, rice, water and salt. Cook until vegetables are tender. Add potatoes and tomatoes. Cook until potatoes are tender, then sea- son to taste. Noodles may be added with the potatoes. vegetable; SOUP with stock 1 qt. stock Yi c. celery 1 pt. boiling water ^ 1 tbsp.. rice Yi, c. carrot Y2. c, tomatoes J4 c. turnip Y^ c. potatoes Y^ c. onion J4 c. corn Cut vegetables into uniform pieces. Boil carrot, -turnip, rice, onion and celery in water 20 minutes. Add other vegetables and cook until tendef. Add stock and salt and pepper to taste. Boil 30 HOME ECONOMICS COOK BOOK up once and serve. Rice, barley or macaroni may also be added, with the vegetables. If stocjk is not used, cut 2 lbs. of meat in small pieces and put 2 qts. cold water on it, add spice and cook 5 or 6 hours." Strain, add vegetables and cook y^ hour and serve. CROUTONS Cut stale bread into one-half inch slice, remove crusts-, and cut bread into one-half inch cubes. Brown in a hot oven and serve with soup. CHEBSB STICKS Cut" bread in slices, spread thinly with butter.- Cut in inch strips, sprinkle with grated or sliced cheese and bake till a delicate- brown. FOR ELEMENTARY GRADES 31 CHAPTER yi. sauce;s table for making sauces Ingredients Liquid Thickening Fat Use Proportions 1 c. 1 tbsp'. 1 tbsp.. Cream soup 1 c. 2 tbsp. 2 tbsp. Creamed meats Creamed vegetables Scalloped dishes 1 c. 3 tbsp. 3 tbsp. Souffles 1 c. 4 tbsp. 4 tbsp. Croquettes white; sauce White sauces are made from flour, butter, milk, and season- ing. There are four classes of white sauces ■.thin, medium, thick, and very thick. The difference between them is the amount of flour and fat they contain.. Each ingredient has a purpose in the sauce: — 1. Flour Thickening 2. Butter Smoothness, Richness 3. Milk Quantity, Liquid 4. Seasoning , Flavor In combining flour or corn starch with hot liquid, mix it first with a little cold water, sugar or fat to separate the grains, then add hot liquid. ^ This will prevent lumping, since the heat will break all the grains open at the same time. When only a part of the grains burst open, they stick to the other grains and so make lumps. But more than this, the grains inside of the lumps are pre- vented from breaking open and are not cooked, and therefore not digestible. For the same reason, they must ' be stirred while cooking to prevent lumping. There are three methods of combining white sauces : 1. Melt butter in double boiler or sauce pan, add flour, stir to smooth paste, add milk slowly and stir constantly until it begins to thicken. Add seasoning. 32 HOME ECONOMICS COOK BOOK 2. Make a paste with flour and butter -in a cup, have milk heating in a double boiler, add the hot milk to the paste slowly, stirring constantly. Put the mixture into the boiler and cook until thickened. Add seasoning. Test. - ' 3. Mix the .flour with cold water until smooth, add hot milk slowly, then the butter, cook altogether in a douJble boiler until smooth. Add seasoning. BROWN SAUCES For brown sauces, butter should be stirred until well browned, flour added and stirred with the butter until both are browned, before the liquid is added. Milk, water, stock or strained tomato may be used as the liquid of a sauce. Seasonings may be added to taste. BROWN SAUCH 2 tbsp. butter 1 tbsp. chopped pepper 3 tbsp. flour J4 tsp. salt J/^ slice onion 3^. tsp. pepper 1 c. stock Cook onion in butter until slightly 'browned, remove the onion and stir butter constantly .until well browned; add flour mixed with seasoning, and brown these, then add stock gradually. CHEESE SAUCE Make a medium thick white sauce with 2 tbsp. butter, 2 tbsp. flour ; 1 c. milk and seasoning. Add % c. grated or sliced- chees.e. Stir till melted and pour over rice balls. DRAWN BUTTER SAUGE Ys c. butter lyi c hot water 3 tbsp. flour J^ tsp. salt 3^ tsp. pepper , , Melt one-half, of the butter, add flour with seasoning, pour on gradually the hot water. Boil five minutes and add remaining butter. •EGG SAUCE To drawn butter sauce add two hard cooked eggs, cut in j4- inch slices. FOR ELEMENTARY GRADES' 33 holI/ANDAISh; sauce J4 c. butter ^ c. boiling water Yolks of 2 to. 4 eggs Juice of Y^ lemon Few grains cayenne pepper >4 tsp. salt Cream the butter, add yolk of eggs one at a time, thoroughly beating them into the butter; add salt, cayenne and water and' cook in a double-boiler, stirring constantly. When thick add lemon juice and remove from the fire. The number of yolks used depends upon the consistency desired in the sauce. Lift the upper part of the boiler from the water from time to time to prevent the sauce from curdling, caused by over-cooking. MOCK HOIvLANDAISB SAUCE 1J4 tbsp. butter 1 egg 1J4 tbsp. flour 1 c. milk Yi lemon ' 1 tsp. salt Make the same as white sauce, adding unbeaten egg just before taking from the fife, and stirring until well thickened. Add the lemon juice before serving. MAITRE d'HOTEI. butter Gream together 3 tablespoons butter, a little pepper, and J4 tbsp. chopped parsley then add drop by drop J^ tbsp. lemon juice. SAUCE TARTARS Yz c. Mayonnaise dressing 1 tsp. chopped pickle 1 tsp. parsley, washed and 1 tsp. chopped olives chopped Mix parsley, pickle and olives ; add them to the Mayonnaise dressing. MOCK SAUCE TARTARE - Substitute >4 c. cooked salad dressing for the Mayonnaise dressing in the above recipe. 34 HOME ECONOMICS COOK BOOK TOMATO SAUCi; 2 c. tomatoes 2 tbsp. flour Yt. c. water • yi tsp. salt 1 tbsp. minced onion Pepper yi bay leaf ^4 tsp. sugar 2 tbsp. butter Cook tomatoes,, sugar, water, onion and bay. leaf : 10 min. Strain. Melt butter, stir in flour, then the . strained tomato and thicken Hke a white sauce. Season. FOR ELEMENTARY GRADES 35 CHAPTER VII. VEGETABLES Vegetables are, an essential food because through them the body is supplied with three most important health and strength elements, cellulose, mineral salts and vitamin'es. Classification according to composition: — Vegetables containing a high per cent of protein ; — 1. Dried peas ' 3. Lentils 2. Dried beans , 4. Peanuts ', Vegetables containing a high per cent of carbohydrates; — 1. White potatoes 6. Corn 2. Sweet potatoes 7. Beets ' . 3. Lima beans 8. Carrots 4. Parsnips 9. Turnips 5. Peas 10. Onions Watery vegetables are rich in yitamines, and mineral salts, especially Calcium, Phosphorus, and Iron; — , 1. Cabbage 6. Dandelions ' 2. Asparagus 7. Lettuce 3. Celery 8. Rhubarb 4. Chard 9. Spinach v - 5. Cucumber 10. Turnips GENERAL RULES EOR PREPARING AND COOKING VEGETABLES: — Wash thoroughly, paf«, peel or scrape, according to the vegetable. Let starid in cold water until they are to be cooked, to keep them crisp and from becoming discolored. 1. Cook all fresh vegetables in boiling salted water. 2. Cook strong-flavored vegetables in a large amount of ' water, in an uncovered vessel, (a) to retain the color -and texture, (b) to allow the strong odor to pass off in the steani, thus prevent its being re-absorbed by the vege- tables. 36 HOME ECONOMICS COOK BOOK 3. Cook all mild-flavored vegetables in just enough water to cover. 4. Many vegetbles are served uncooked in the forrn of salads. TIMB TABI,E FOR COOKIlSfG VEGETABLES (Note: — Courft from the time, the water begins to boil.) VEGETABLE ■i./.Jl.V '■'^'^^ Asparagus 1 '^^ • ■ -20 to 30 min. Beans (string) • .60 min. Beans (shelled) 1 to 1 J^ hours Beets 1 to 4 hours Brussels sprouts 20 to 30 min. Cabbage ' 30 min. Carrots 2Q to 45 min. Cauliflower . . 20 min. Celery J4 hour Corn ' 10 min. Greens (Spinach) 20 to 30 min. Onions ' .30 to 60 min. Parsnips 30 to 45 min. Oyster Plant 45 to 60 min. Peas 20 to 30 min. Potatoes (white) ' 30 to 45 min. , Potatoes (sweet) 30 to 45 anin. Squash (winter) 30 to 45 min. Tomatoes .' 15 to 20 min. Turnips 30 to 45 min. ■Kohl-rabi 30 min. ^ CREAMED AND ESCALLOPED VEGETABLES Creamed vegetables: — Wash and pare or scrape such vegetables as carrots, white turnips, celery, or potatoes. Cut into one-half inch cubes or sHces and boil in salted water until tender. Drain, add white sauce and serve hot. For escalloped vegetaibles, put alternate layers of vegetables and white sauce in buttered baking dish, sprinkle with buttered FOR ELEMENTARY GRADES 37 crumbs, and bake in oven until heated through, and browned. Use one-half as much white sauce as the amount.of , vegetables. TO ^UTTER CRUMBS ^ 1 tbsp. butter to 1 c. crumbs. Melt butter, add crumbs and stir lightly with a fork until all crumbs are evenly coated. POTATOES Average composition : — Edible portion :— Water 78%; Protein 2%; Starch 18%; Ash 1%. BAK^D POTATOES Choose those. of equal size scrub th'^ with a brush, and put them in a hot oven to bake from 30 to 40 minutes or until soft. When baked crack open the skin to allow the steam to escape. The skins sho)uld be plump (not shriveled), andthe inside white and mealy. BOILED POTATOES Wash, pare if imperfect or old ; if not uniform in size, divide the larger ones. 'Put in boiling salted water and cook for 20 to 30 minutes, or until tender. As soon as cooked, drain off the water, and shake the uncovered kettle to let the steam escape. RICED POTATOES Put the boiled potatoes through the strainer or ricer into a hot dish from which they are . to be served. , MASHED POTATOES Mash the potatoes in the kettle in which they are boiled, add salt, butter and milk. -Beat till white and creamy, pile lightly on a warm dish. STUPEED POTATOES 1 potato 1 tbsp. milk Yi. tsp. butter salt, and pepper Bake potato, cut a slice from the end, or cut in halves length- wise and scoop out the inside." Mash and add seasoning; beat 38 HOME ECONOMICS COOK BOOK until light. Refill the skins with^this mixture, dot with butter, and set in a hot oven about 10 min.' Chopped meat, grated cheese or parsely may be added for variety. When cut length-wise they are sometimes called "Potatoes on the half-shell," or 'JCanoes." . POTATO CAKES Shape cold, mashed potatoes in small cakes, about J^ inch thick and roll in flour. Grease a hot frying pan, put in the cakes, brown one side, adding fat as is needed to prevent burning, turn and brown on the other side. FRENCH FRIED POTATOES ' Wash and pare potatoes, cut in eighths lengthwise, and soak a few minutes in col^ water. Take from the water, dry between towels, and fry in deep fat. Drain on brown paper and sprinkle with salt. For deep fat frying, see page 63. ' ' ESCALLOPED POTATOES Pare five or si± potatoes and cut in thin slices ; place these in a buttered baking dish in layers; sprinkle the layers with salt and pepper, onion juice, if desired, and finely chopped parsely, dredge with flour and add a few bits of butter. Pour just enough hot milk over the potatoes to cover them and bake in a moderate oven ' about an hour and a half. Cold boiled potatoes may be used, when only one-half the tinie. is allovved for cooking, and less milk is required. BAKED SWEET'POTATOES Prepare and bake the same as white potatoes. f CANDIED SWEET POTATOES Wash, pare and parboil five medium-sized sweet potatoes. Drain, cut into lengthwise slices about J^ inch thick and lay in a baking dish. Spread thickly with a syrup made from ^c. butter, Yz c. brown sugar and, % c. hot water. Bake until tender, basting frequently with the syrup in the pan. ASPARAGUS ON TOAST \ Cut off the woody part and scrape the lower part of the stalks. FOR ELEMENTARY GRADES 39 Wash well and tie in bunches. Stand on end in a tall sauce-pan. Add boiling water, sufficient to come up to the heads of the stalks. Cook until tender. Arrange the bunches on dainty slices of but- tered toast. Season with butter and salt or add a thin white sauce. BEETS Wash and cook whole until tender; leave on two or three inches of the top and do not pierce with a fork, (to keep the color).. Put in Cold water, pare, slice, reheat and add seasoning and butter, or they may be served cold in vinegar. ^ ' ' '■"■, si'. ' ;,' ,rV:, ■■■■'■ ,- CAULIFI^OWER ' • Remove leaves, cut off stalks, and soak thirty minutes in cold water to cover. Cook until tender, in boiling salted water, drain, serve whole, or separate flowers. Serve with butter, Hollandaise or white sauce. I CORN ON THE COB Carefully remove the, husks and all of the silk from the corn. Cover with boiling unsalted water, and cook- 10 min. or until tender. If salt is added to the water, the corti turns a deep yel- low colori ERESH PEAS Remove the pods as soon as possible after picking. Wash. Use ohly enough boiling water to cover, and cook in an un- covered kettle about 20 minutes. Do not pour off the water, add salt, butter, milk or cream. SPINACH Remove roots, carefully pick over, discarding wilted leaves,, and wash in several waters, to be sure that it is free from all sand. When young and tender, put in a saucepan, allow to heat gradually, and cook until tender, in its own juice; (extra water is not needed). Old spinach is better cooked in boiling salted water, allowing 2 qts. of water to one peck of spinach. Drain thoroughly, and season with butter, salt and pepper. 40 HOME ECONOMICS COOK BOOK TOMATOES Plunge into boiling water to loosen the skin, drain, and peel, cut into pieces, add a small onion and cook over moderate heat. A long, slow cooking improves the flavor; Just before removing from the stove, add butter and seasoning. They may be, thick- ened with bread or cricker crumbs, or sweetened with sugar. ESCAIf time it is kept. Meat which is allowed to hang and "ripen" develops added flavors. , Good beef is firm, when first cut, purplish red in color, turn- ing to a bright red upon exposure £o the air. When tender, it is fine grained. The fat is a cream or straw color. FOR ELEMENfARY GRADES 43 BEEF l-;-Sirl&in S — Itdn 3 — Sump 4 — Round 5 — Tbp-sirloin 6 — Prime Ribs 7— Blade . 8— Chuck 9 — Neck 10— Brisket 11 — Cross-ribs 12— Plate 13 — Navel 14 — Flank 16 — Shoulder 16 — Leg (shin) OTHER PARTS OF BEEF USED AS EOOD Brain, used for croquettes. ''}."' Tongue, used for boiling (smoked or fresh). Heart,. to be stuffed and baked. Liver, to be sauted. Tripe (fourth stomach), to be pjckeled or sauted fresh. Suet, to be used for puddings and mincemeat. Tail, to be used for soup. 44 HOME ECONOMICS COOK BOOK Name of Cut Neck Chuck 10th, 11th, Use ^Stews * Soups Braised, Pot Roasts, Stews, iSith, 13th ribs Steaks Blade 7th, 8th, 9th ribs Prime ribs first 6 ribs Loin All between\ 1st rib and rear ,end of hip bone Roasts Fine roasts Steaks Roas4 to 2 hrs. or until tender. Peppers, tomatoes, onions, peas or mushrooms may be added. Reduce liquor to make a thick brown s,aiice,.t,o pour over the meat. CRE^AMED DRIED BEEE 2 tbsp.' butter 1 pt. milk 14 lb. dried beef Vs tsp. pepper 4 tbsp. flour Toast Saute dried beef in hot butter till it curls. Remove from fire, sprinkle the flour over beef and stir till it disappeap. Pour in milk and cook till thick, stirring constantly. ,Add pepper. Pour over toast and serve at once. 46 HOME ECONOMICS COOK BOOK MEAT tOAF 2 lb. lean beef or veal 1 or 2 beaten eggs Ys lb. salt pork ' 2 tsp. salt 6 butter crackers ^ tsp. pepper , Chop meat and salt pork, add rolled crackers, beaten eggs, salt and pepper. Pack in a small br^ead pan and bake slowly 2 hrs. L,et cool in the pan. Slice thin in serving. - VEAI, '. Veal is the meat of a calf from six to eight weeks old. It may be obtained throughout the year, but it is better in the spring. The best veal is pale pink or flesh color with clear white fat. White veal or that from a' calf less than six weeks old is unfit VEAL Tender Tiin,e for Cookinn How to Purchase Leg (hind) Knuckle Lower part of hind leg Ribs Shoulder . Fore leg and part of ribs Neck Breast- . Head Cutlets, fried Soup Fried Roasted Braised Stews Stuffed and Roasted ' Soup Chops, 15 to SO min., % hr. to the pound No waste. Most 20 to 30 min. valuable part of the calf Gelatinous - Tender Tender Gristly Bony and some fat Tough 2 hours 20 to 30 min. % hr. to lb. 2 hours 1 tol% hrs. 3 hours Sliced in chops or sold in roasting ' pieces Sliced into cutlets Whole Chops Whole - -Cut in pieces Whole Cut in pieces FOR ELEMENTARY- GRADES 47 to eat. Veal has but little juice, ilavor or nutriment, and should be thoroughly cooked, as it is, not wholesome when underdone. Veal should' be eaten ,soon after it is killed and dressed. It is lacking in fat, therefore some form of fat should be used in cooking. " ^ VEAI< BIRDS Cut veal steaks into strips 6 inches long and 3 inches wide; cover with dressing, roll up and skewer into shape or tie with a string. Put in a roaster, dredge with flour, and sprinkle with dots of butter, and sear. Cpver the bottom of the pan -with hot water or milk, and ;bake in a moderate over 45 min., or until meat is tender. ' BREADBD VEAL '. . Cut veal steak in pieces suitable for serving, sprinkle ' with , salt and pepper, and, roll in fat-proof coating. Saute in hot lard. Chops may also be used. BAKED BREADBD VSAL / , Place veal steaks in dripping pan, season with salt and pepper, cover with buttered and seasoned crumbs. Bake in a fairly hot oven about 30 niin. or until tender. Add a small amount of water . ifcrumbs brown too quickly. Serve with tprtiato sauce. SAUTED VEAL IvIVER Have liver cut into thin slices. Par-boil 5 min.; drain, re- move the tough outer skin; , season, dip into flour, ^aute in hot fat. A little cut onion may be added if desired. VEAL STEW AND DLfMPLINGS 2 lbs. veal ^ For gravy : — 2 tsp. salt ' 2 tbsp. flour Pepper 2 tbsp. cold water 1 onion sliced 4. small potatoes Rinse veal quickly, cut in pieces, sprinkle with salt and pepper, add onion and cover with boiling water. Boil until tender or allow it to simmer from one to two hours. Twenty minutes before stew is done, put in the potatoes. Mix dumplings, quickly and drop on top of nieat and potatoes, allowing' ten minutes for them to cook. Gravy may be made by adding the thickening to the juice left in the kettle. 48 HOME ECONOMICS COOK BOOK DUMPLINGS 1 pt. flour 4 tsp. baking power 1 tsp. salt 1 scant c. milk Mix dry ingredients, stir in the milk gradually to make a soft dough. Drop quickly by the spoonful into- the boiling stew, let- ting them rest- on the meat and potatoes. Cover closely to keep in the steam. Steam just 10 min. without lifting the cover. MUTTON Mutton comes from sheep about three years old. It, should hang for two or three- weeks after killing to ripen. Good " mutton is fine grained an(f a dull red color,. and the fat is white, StUTTON OR. LAMB Nmme of Cut JLoin All between 1st i rib and rear end of 'hip bone Legs Includes rump Ribs Use Roasted Whole, Roasted or boiled Chops, broiled Quality of Meat Time for Cooking How to Purchase Contains tender- Chops about SO loin, has less .minutes bone than rib chops, therefore more economical Fine solid meat Roasts, 15 or 20 min. to lb. Whole 20 min. to Chops pan broil Tender J '^ the pound '•' Chops 20 min. ;• Chops about 20 Chops Two whole loins called "Saddle of mutton" Whole or by lb. Chops Chops FOR ELEMENTARY GRADES 49 hard and flaky. If the skin comes off easily, the mutton is sure to be good. Mutton ranks next to beef in nutrition and the broth is especially good for invalids. L,amb is the name given to the meat of lambs. It should be eaten soon after it is killed. When it is killed from 6 weeks to three months old, it is called spring lamb; when one year old, a yearling. The flesh should be lighter red than that of mutton and the bone red. It may be obtained as early as February, but it is scairce until Ma.rch. ■ PORK Pork is the name given to the flesh of a pig or hog. It should be easten soon after it has been killed and dressed. Good 1 — Ham |Z \ Loin 4 — Ribs S — Salt Pork and Bacon 6— Shoulder 7 — ■Jo'wl 8 & 9— Hocks 10 — Feet 11 — Tail Piece, Sausage t of Cut U«e I/(an Pan>broiled Roasted Ham Tpsually cured, Hind leg and salted and .parts corres- smioked, then ponding to boiled-or sliced rump and round and pan broiled Sometimes ,f pasted fresh , Quality of Meal Time for Cooking How to Purchate Chops,«0 niin. ■ Chops and Tender and fairly Roast % hr. to lean . pound Solid lean with Boiled, i to layer pf fat, half 5 hours an inch thick or more on one side r&asting pieces Whole in halves oir sliced (after being smoked) Back Close to back- bone Shoulder Includes fore- leg Flank S^t pork and Bacon Used for frying, fljavoring, lard- ' ing, etc. Boiling Pan broil All fat Similar to ham 4 to 5 hours but not so good Fat with streaks B to 10 ihin. lean Cut into strips Cured whole or sold fresh The piece or slice^ 50 HOME ECONOMICS COOK ROOK pork should be pale red in color, firm and the fat white and clear. Fresh pork . is hard to digest, but is made more wholesome by salting and smoking. Pork should be thoroughly cooked and eaten only in cold weather, as it is more liable to disease 'than any other meat. Pork has more fat than any other meat. The leaf lard comes from leaf-shaped pieces of solid fat which lie just inside the flank. BACON Use thin slices *of bacon from which the rind has been cut. Put into a pan and cook slowly, turning as necessary. The fat should not be allowed to smoke and bum. Bacon may be broiled by placing it on a broiler under the gas flame, or it may be cooked in the oven. All bacon fat should be strained and saved for cooking pur- poses. When the bacon has been properly cooked the cold fat is almost white. HAM KENTUCKY STYI,E Select a piece of ham one inch thick. Sprinkle J4 tsp. dry mustard in the bottom of a pan, then a little brown sugar, and a little pepper, put in the meat, cover with brown sugar and add milk to come Y^ of the way up the side of the meat. Cover and bake J^ hr. or until tender. PAN-BROILED CHOPS Wipe chops clean and put into a hot frying-pan, without grease. Turn as soon as seared. Brown nicely, on both sides. Put on warm platter. Season. Beefsteak may be; cooked in the same way. ' FOR ELEMENTARY GRADES 51 CHAPTER IX. FISH Fish may be classified in two general classes : Fresh water and salt water fish. Fresh water fish are more abundant in the local markets though many of the more popular sea fish may be obtained. The term fish is usually meant to include oysters, clams, crabs, lobsters, etc. ' • • Fresh' fish has firm flesh, bright eyes and red gills. It should be kept on or hear ice as it decays quickly. If fish is to be kept for any time it should be cleaned and sprinkled with a little salt before putting it away. - ' Fish are prepared for the market in various ways : 1. So they can be shipped long distances in good condition. 2. To give different flavors to make a variety for the diet. 3. To prevent them from decaying and so that people in one locality may have fish native to a distant locality. Methods of preserving fish : %' - ' 1. Salting, smoking, drying 3. Pickling with spices , 2. Canning- in' oil , 4. Cold storage Preserved fish are not so easily digested as fresh fish and the food value is lessened in some instances. Salt hardens the fibres in most fish. PRBPARATION AND COOKING Fish should be perfectly fresh. If fish is frozen, thaw just before Using, by placing in cold water. Remove scales by running a dull knife or spoon from the tail to the head, snapping the scales ' off. Wet the hands befpre touching fish and the odor will come;" off more easily. Dip the hands in salt so that the fi^h will not slip; hold the fish by the tail; To prevent the flesh from falling apart : — 1. Wrap in cheese cloth when boiling. 2. Coat with egg and crumbs when frying. 3. Place on Strips of buttered cheesecloth when baking. 52 HOME ECONOMICS COOK BOOK CLASSIFICATION Scaly- White fleshed fish, the fat is secreted in the liver; not pro- nounced in taste. Halibut, Haddock, Cod, Flounder. (Haddock may be secured in the East all of the year.) Oily- Have fat deposited throughout the body, are much richer and have some dark liiu^cle. They do not require a dressing as they are so rich. , , Shad, blue, mackerel, smelts, trout. , Shell— 'i-jr ' '^■■' • Oyster, clams, muscles, lobsters, etc. TO BQNB A FISH Clean and skiii the fish before boning. Beginning at the tail, run a knife under the flesh close tjo the backbone and with 3, knife and finger follow the bone its entire length, thus removing half the flesh ; turn and remove the flesh from the other side. Pick out any small bones that may remain. Cod, Haddock and white fish are easily boned. ''' Handle fish carefully when cooking, as the flesh falls apart easily, and have all utensils well greased as skin sticks readily when heated. Cold cooked fish may be used in various wa^s, as creamed, scalloped and souffled. It must be carefully picked over, all skin and bone removed, and flaked with a silver fork. BAKED FISH Clean well. Stuff the fish, sew or skewer and lay on a strip of cloth in a baking pan. If not an oily fish, cut gashes on top, and put, strips of salt pork or bacon in them. Dredge with flour. Bake until well done and browned. Baste frequently. STUFFING FOR FISH Ic. bread crumbs J/g tsp. pepper 2 tbsp. melted butter onion juice ( if desired) Yi tsp. salt 1 tbsp. parsley, cut fine FOR. ELEMENTARY GRADES " 53 Mix in order given.'" A little water may be added if a moist dressing is, desired. FRIED FISH Clean fish, and wipe as dry as possible, sprinkle with salt, , dip in flour, crumbs, or granular cornmeal. Cook in a frying pan with a small amount of fat. /■ PLANKSD WHITE FISH Clean and bone a white fish. Lay it on a hot, buttered, hard- wqod plank one inch thick, flesh side up. Sprinkle , with salt and pepper and brush with melted butter. Bake in a hot oven 25 to 30 min. If desired a bofder of mashed potatoes may be put around the fish a few minutes before it is done. Use a pastry bag and tube. Remove from the oven and garnish with "radish roses," "lemon fans," parsley, etc. Maitre d'Hotel Butter may be spread over the fish if desired. Serve on plank. ' ^ r OYSTER COCKTAIL ■ Look over and clean the oysters. Serve in cocktail' glasses with the cocktail sauce. COCKTAIIv SAUCE y2 tbsp. catsup ' 1 tbsp. vinegar 1 tbsp. horseradish 1 tsp. minced onion 1 tbsp. Worcestersthire Va tsp. salt 1 tbsp. lemon juice Paprika , Allow 1 .tbsp. sauce to each cocktail of 6 or 7 oysters. This amount will serve six cocktails. • , CODFISH BAIvLS 1 c. salt codfish . >4 egg 2 c. diced potatoes, raw 34 tbsp. butter Shred codfish, add potatoes, cover with boiling water, cook until potatoes are tender. Drain, dry over the fire and mash. Add beaten egg and butter, shap^ in tbsp. and saute or fry m hot fat. Serve hot. They may be shaped in flat cakes and rolled in flour. 54 HOME ECONOMICS COOK BOOK CREAMED CODFlSfl: %. lb. codfish 2 tbsp. butter 1 pt. milk ' Pepper 4 tbsp. flour Shred the codfish and remove all the bones. Cover witji cold water and boil 2 min. Drain and add the milk. Cream the butter and flour, add hot milk till thin enough to pour. Stir into the milk and codfish. Cook until it thickens. To make it richer and the beaten yolks of one or two eggs. Cook one minute and serve." ESCALLOPED OYSTERS . 1 pt. oysters 4 tbsp. oyster liquor 6 tbsp. milk, or enough 3 t.bsp. melted butter to moisten Salt : lj4 c. crumbs Pepper Stir the melted butter into the crunibs. Put in a baking dish a layer of oysters, prepared as for soup, then a layer of crumbs. Sprinkle with salt and pepper and add part of the milk and oyster liquor. Repeat, covering the top with crumbs. Bake 30 minutes in a hot oven. Two layers of oysters are sufficient. If more are used, the center layer may be underdone. SALMON LOAF 1 can salmon J^ c. bread crumbs 2 eggs I Salt and cayenne pepper 4 tbsp. melted butter , Mince fish fine, add butter, crumbs, beaten eggs and season- ing. Pour into buttered pans and bake or steam 1 hour. Serve vwith sauce. ' EISH TURBOT 1 pt. milk 4 tbsp. butter 4 tbsp. flour 2 eggs Salt and pepper Remove bones and skin from fish and flake. Sprinkle with salt and pepper. Make a white sauce with milk, butter and floUr. Season with salt and pepper and if desired a little minced onion. Remove from fire and add beaten eggs. Put a layer of fish in a baking dish, cover with sauce ; repeat until the dish is full, cover with buttered crumbs, -and bake until brown. A few drops of lemon juice sprinkled over the fish improves the flavor. 56 HOME ECONOMICS COOK BOOK CHAPTER X. poui,Try TO SEI-ECT A CHICKEN The flesh of poultry has less red blood and is drier than the flesh of animals. It is .not marbled with fat, as that is found in layers just inside the skin and around the intestines; Chicken is easily digested. It is found in market throughout the year. From March until June, the spring chickens are the best. Turkeys and ducks are best during the winter months. The best chickens have ^ soft, yellow feet, short thick legs, smooth moist skin, plump breast,, and the cartilage on the end of • the breast bone is soft and pliable. Hn feathers always indicate, a young bird, and long hair an older one. Older fowls have long thin necks and feet and sharjS scales; the end of the breast borie is hard, the flesh has a purplish tinge, and there is usually a large amount of fat. TO CLEAN POULTRY Singe by holding on a flame of any kind to remove long hairs. Cut off the head and draw out the pin feathers with a small pointed knife. , By putting the first two fingers under the skin close to the neck, the wind pipe may be easily found and removed ; alsb the crop, which is found fastened to the skin close to the breast. Draw down the neck skin and, cut, off neck close to the body, leaving skin enough to fasten under the back. Cut through the skin around the leg an inch and a half below the leg joint. Be careful not to cut the tendons; place the leg' at this cut on the edge of the board and snap the bone and pull off the foot with the tendons. In an old bird the tendons will have to be drawn out separately. Cut through, the skin below the breast bone large enough to admit the hand. Begin at the top and with the hand loosen the intestinal organs, keeping the hand close to the side, being careful not to break the gall bladder which is removed with the liver, FOR ELEMENTARY GRADES 57 being near it. Remove the lungs which are enclosed by the ribs on either side of the back bone; the kidneys in the hollow near the end of the back bone ; the heart found near the lungs ; and eggs if any. Remove the oil bag near the tail and wash the fowl thoroughly by letting water run through it. It there is adisagreeahle odor, wash in soda water. TO CLEAN THE GIBLETS The gizzard, heart and liver are known as {he giblets. Sepa- rate gall bladder from the liver, cutting off any liver that may have a greenish tinge. Remove the thin membrane, veins and clotted blood from around the heart. Cut fat and membrane • from the gizzard. Make a gash through the thickest part of the gizzard, cutting as far as the inner lining, leaving that unbroken. Remove this inner sack and discard it. Wash all giblets care- fully and thoroughly. TO CUT POULTRY Cut off the legs and wings at the joints. Separate the first and second. joint's. Cut off the tips of the wings." Make an in- • cision through. the skin below the breast bone and cut the mem- brane lying between the breast bone and the tail, down to the backbone on each. side. Break the backbone first below the ribs, cut through the cartilage dividing the ribs and separate the col- lar bone from the breast. CHICICEN FRICASSEE Cut up a chicken. Sprinkle with salt, pepper and flour. Brown in butter or salt pork fat. Remove chicken add 4 tbsp. flour to the butter or fat in the pan and stir until smooth. Add gradually l^/^ c. boiling water or chicken stock. Put chicken back' into this sauce and simmer IS to 20 minutes. Before serv- ing add J^ c. cream and salt and pepper to taste. Old chickens must be stewed until tender before sauteing in the fat. CHICKEN EN CASSEROLE Separate the fowl into joints and brown in butter, bacon or salt pork fat. Put in the casserole, adding Ij/^ c. of hot stock and over. Cook slowly for Ij^ hrs. Then add the vegetables. 58 HOME ECONOMICS COOK BOOK putting in those first that require the longest time to cook. The carrots and onions require a long time and canned vegetables a short time. When all are cooked, a well seasoned brown sauce should be made and added. Cook a few minutes and serve. . CREAMED CHICKEN ON TOAST 1^ c. cold chicken cut fine 1 c. white sauce Heat the chicken in the sauce Serve on toast •ROAST CHICKEN Clean and stuff chicken. Sew up the incision. Rub all over, with soft butter and salt. Tie it into a compact shape, fastening . the legs and wings close to the body, dredge with flour, lay pieces- of salt pork over it. Place in a hot oven and when flour browns, baste with boiling water every 10 minutes. Turn chicken, that it may, brown easily. When the breast is tender the chicken is sufficiently' cooked. Roast a 4-lb: chicken about 1>^ to 2 hours. Use as little water as possible. , STUFFING 1 c. crumbs M'c. boiling water 4 tbsp. chopped salt pork or Salt and pepper mutton Sage, marjoram or thyme Season crumbs, add water and salt pork and stuflf the fowl, ' pressing in lightly and sewing incision. i GRAVY To the fat in the pan, add 1 c. boiling water and 1 c. milk. Thicken with 4 tbsp. flour wet in cold water. Cook till thick, or make like roast beef gravy. FOR ELEMENTARY GRADES 59 CHAPTER XL USB OF LBFTOVERS AND MADE DISHES Attention should be given to the care of all foods that is left ' over, that no food may be wasted. By careful planning, extra food may be cooked, and later form the basis of other dishes. These planned overs make attractive luncheon and supper dishes. Stale bread may be put through a food chopper or rolled and kept 'for crumbs. Slices of bread should be kept for toasting. Butter that is left on the butter plates, if clean, should be kept for cooking. Stale cake may be steamed, and served with a sauce for dessert. For left over Cereal see page 18. Fish should be looked over carefully, and set aside in a cool place until used. - ^ _ lis Fruits should be used in salads and desserts. Meat should be kept for creaming, stews, salads or soups. It should be looked over carefully, and ^11 bone, gristle.and skin removed before putting it away in a cool place. Vegetables may be reheated, creamed, or used for soups and in stews, or salads. SPANISH RICE 1 c. rice uncooked 1 can tomato soup 1 onion 1 green pepper, chopped 1 lb. Hamburg steak Boil rice, add soup, pepper and steak, which has been cooked in butter with the chopped onion. Bake till firm 'and brown, about }4 hr. BAKED GREEN PEPPERS Take out the contents of 6 green peppers, cover them with boiHng water and stand 1 hr. Fill with a mixture of boiled rice, cooked tomatoes, a little chilli sauce and blanched and chopped alpionds. Put in a baking pan with a little boiling water and a lump of butter. Bake, basting as for a roast, J4 hr. or until tender. When ready to serVe pour over them a sauce made of 60 HOME ECONOMICS COOK BOOK the yolk of 4 eggs, 2 tbsp. melted .butter, ^ c. hot water, 1 tbsp. vinegar and salt to taste. A «lice of onion may be added if de- sired. Beat eggs slightly, add butter, water and vinegar. Cook until it thickens and remove immediately and season to taste. BAKBD HASH 2 c. cooked beef 1 c. water mixed with 2 c. boiled potatoes 2 tbsp. butter 54 small onion Salt and pepper to tatse 1 c. gravy, or Mix meat, potatoes, onion minced, and seasoning. Put in baking dish, pour in milk or other liquid, and bake about 20 min. ESCallopEd meat Into a baking dish put alternate layers of macaroni or rice and chopped or ground meat. Pour tomato sauce or gravy over each layer. Cover with- buttered crumbs and bake until dish is heated through and crumbs brown. CASSEROLE OE RICE AND MEAT Line a biittered mold with cooked rice, fill center with chopped cold meat, highly seasoned with salt, pepper, cayenne, celery salt, onion juice, and lemoii juice, and moisten with- stock or gtavy. Cover meat with rice and then cover whole dish aind steam from 30 to 45 minutes. Serve on a platter surrounded with sauce. MINCED MEAT ON TOAST 1 c. chopped cooked meat y^ c. water or gravy yi tbsp. flour Salt >2 tbsp. minced onion Pepper 3 slices toast Sprinkle flour on the meat, stir well, add onion, seasoning and water. Simmer 10 minutes. Serve on. toast. If gravy is used, do not thicken. MEAT PIE Cut cold cooked meat in small pieces, put in baking dish', cover with gravy, or water and melted butter. Season with salt,. FOR ELEMENTARY GRADES 61 pepper and onion. Cover with baking powder biscuit dough and bake about 15 minutes or until the dough is done. MEAT SOUFFLE Mix 1 c. white sauce and 1 c. chopped meat, season with onion and parsley, add yolks of 2 eggs and coojk 1 min. When cool, fold in the beaten whites of eggs and bake in a buttered baking dish about 20 minutes. Serye at once. MEAT SUBSTITUTES Some foods can replace meat in the diet, because they have much the same food value and food principles. These foods are : eggs, milk, cheese, beans, peas, fish and nuts. BOSTON BAKED BEANS 1 pt. beans 1 tsp. mustard J4 tsp. soda J4 I'b- salt pork 1 tsp. salt 1 small onion ^ c. molasses Pick over, wash beans and soak over night in cold water. Drain, add soda and cover again with cold water. Boil 20 min- utes, or until the outside skin cracks. Cook the pork 20 minutes, saving the water in which it was cooked. Put the onion and pork in the bottom of the bean jaf. Fill with beans and pour over them the molasses, with which the seasoning has been rnixed. Cover with the water in which the pork was cooked, and bake slowly for 5 or 6 hrs. Cover while baking and add boiling water as needed. Brown sugar may be used instead of molasses. CHEESE PUDDING 8 servings 1 pt. crumbs 1 pt- milk 2 c. grated cheese >^ tsp. salt "2 eggs spk. cayenne' pepper Mix the bread crumbs and grated cheese. Beat the eggs in a greased baking dish, add the milk to them and mix. 62 FOR ELEMENTARY GRADES Add the crumbs, cheese and seasoning. Bake in a moderate, oven until brown. WEI.SH RAREBIT 1 lb. cheese 1 tsp. salt Ic. milk 2tbsp. butter • ^ , , , 2 eggs ^ slices toast >4 tsp. mustard Spk. of cayenne Cut cheese in pieces and melt over hot water, add milk and eggs, jnixed-with seasoning. Cook over hot water, stirring con- stantly, until as thick as k medium white sauce. Add butter, and when melted pour over toast or crackers and serve at once. If the cheese is rich, the butter may be omitted. FRENCH RAREBIT 8 slices of bread, buttered Yz tsp. mustard Yz lb. cheese >2 tsp. salt. 2 cups milk - Spk. cayenne 1 or 2 eggs Put bread and cheese in layer in a buttered baking dish and pour over it the milk, to which has been added the. beaten egg and seasoning. Bake in a slow oven until brown and the milk is absorbed or about 20 minutes. MACARONI Macaroni is a paste of hard wheat flour containing a very large amount of gluten and water. The paste is put in an iron cylinder and forced through small holes of various diameters in an iron plate at the end, thus pro- ducing long, slender tubes or cylinders called vermicelli, spaghetti or macaroni according to the diameter. The paste is then dried,, either in the open air or by the use of artificial heat in buildings. Macaroni is so nourishing that it may be used in place of meat, especially when combined, with cheese. It is cheaper than meat. Good macaroni is yellowish in color, rough in texture ; it breaks easily without splitting and swells to double its bulk when boiled. It does notTiecome pasty nor, lose its shape. FOR ELEMENTARY GRADES 63 '. ■ MACARONI AND TOMATO- SAUCE Break macaroni into 1-inch pieces and drop slowly into boil- ing salted water so that the temperature of the water will not be lowered. Boil about 30 minutes. Drain. Combine with tomato sauce. Put into a buttered baking dish. Cover the top with buttered crumbs and bake till brown. TOMATO SAUCE Cook 1 tbsp. fat and 2 tbsp. minced onion together. Add 1 tbsp. flour. Add !• c. unstrained tomatoes, 1 tsp. salt, speck pepper. Cook until it thickens. MACARONI AND CHEESE 2c. cooked macaroni 1 tsp^ salt 1 c. milk Cayenne pepper J4 c. cheese Break macaroni into 3-inch pieces and drop slowly into boil- ing .salted water so that the temperature of the water will not be lowered. Boil about 30 minutes. Drain. Put. in a buttered baking dish with layers of cheese. Barely cover with milk, sea- son and bake until the milk is absorbed and top is brown, about 25 minutes. Macaroni may also be cooked in white sauce. After boiling macaronLput in baking dish. Make a thin, white sauce. Cut or ■ grate cheese into it and pour over macaroni. Cover with buttered Crubs and bake till brown. RICE BAI4 c. flour 1 ^g% 1 tsp. baking powder 1 . tbsp. butter Ya, tsp. salt 2 tart apples 1 c. milk Mix dry ingredients, add milk, beaten egg, and butter, melted. Pare, core and slice apples in small pieces and stir into the batter, or cut in round slices and dip into the batter, one at a time, and saute or fry. 66 HOME ECONOMICS COOK BOOK CHAPTER XII. SALADS Salads are made from cold meat, fish, eggs, fruits or vege- tables, combined with a dressing, which is made with butter, oil or cream, eggs and an acidi Several vegetables or fruits may be combined; meat with vegetables or eggs, etc. Meat, fish or &gg salad may replace the meat in a meal, and form the principal dish for luncheon or supper. A salad is served with the main course at dinner or may follow the main course. A fruit salad may takie. the place of desserts. Odds. and, ends of left-6vers can often be combined into z. palatable salad. Salad dressing contains nourishing materials in the form of eggs, cream, oil or butter. Salads have great food, value since they contain nourishing foods, which supply starch, protein, fat and mineral matter. Fruit and vegetable salads are especially rich in minerals. Salads should be used morfe often to take the place of other dishes, since they offer great variety in combinations and in the diet. They make excellent summer dishes. Lettuce can be freshened by soaking in cold or ice water a short time and can be kept fresh by wrapping in a damp cloth" and laying it on ice. Salads must be attractive to the eye and well-seasoned. Such vegetables as celery, radishes, etc., as well as the lettuce on which the salad is served must all be fresh, crisp and dry. Salads should be mixed with a fork and served very cold. There are three classes of salad dressings : — 1. French— made with oil, vinegar or fruit-juice and sea- sonings. 2. Boiled or cooked— made with eggs, vinegar and sea- sonings. If cream is added it is sometimes called "Cream dressing." 3. Mayonnaise (uncooked)— made with egg, oil, vinegar, cream and seasonings. FOR ELEMENTA^IY GRADES 67 Variations in salad dressings are made by adding finely chopped beets celery chili sauce chives horseradish cayenne chives capers cloves curry garlic lettuce beet-tops celery cabbage Meat, poultry, and fish are cut into one-half -inch cubes and marinated with French dressitxg, and allowed to stand in the refrigerator for an hour before combining with the other parts of the salad. ' / This gives a flavor to tfee salad that it cannot have if it is combined with the dressing just before serving. Then mix with the mayonnaise, befoi^e serving. For garnishing some highly flavored materials may be used, as olives, radishes, parsley, or nasturtium leaves or blossoms. cooke;d salad dressing i. 2 whole eggs or 4 yolks 1 tsp. salt Ys c. vinegar spk. of cayenne pepper 2 tbsp. butter fi tsp. mustard Beat eggs slightly. Add vinegar and cook over hot water till thick. Remove from fire, add butter and seasoning. When ready to use, if too thick, it may be thinned with cream. hard cooked eggs Roquefort cheese green or red nuts peppers whipped cream parsley cucumber pimento SALAD SEASONINGS horseradish pepper marjoram paprika ■ mint parsley mustard savory nasturtium tarragon onion SALAD GREENS chives e'scarole chicory. romaine dandelions spinach endive watercress ' 68 HOME ECONOMICS COOK BOOK . COOKED DRESSING II. 1 tsp. salt Yolks of 2 eggs or 1 whole Yi tsp. mustard ^^■g 1 tbsp. sugar , /4 c. vinegar Few grains Cayenne ^ c. milk 1 tbsp. flour 1 tbsp. butter Mix dry ingredients, add beaten eggs and milk. Cook over hot water until it thickens, stirring constantly. Add vinegar slowly, and butter; strain' if necessary and cool. If it curdles, beat with Dover egg beater until smooth. FRENCH DRESSING 3 tbsp. olive oil ^ tsp. salt 1 tbsp. vinegar or lemon Cayenne juice Stir seasoning into the oil, add vinegar and beat hard until the dressing thickens slightly. COOKED CREAM DRESSING y^ tbsp. salt 2>4 tbsp. melted butter/ • y^ tbsp. mustard ^ c. cream % tbsp. sugar J^ c. vinegar 1 egg, slightly beaten Mix ingredients in the order given, adding vinegar very slowly. Cook over boiling water, stirring constantly until mix- ture thickens. Cool. COOKED SALAD DRESSING III. 4 tbsp. flour Dash of cayenne pepper .: 3 tbsp. sugar 2 eggs 1 tsp. salt y^ c. vinegar 1 tsp. mustard ^ J^ c. water 3 tbsp. olive oil or Ij^ tbsp. butter Mix dry ingredients, • add beaten eggs, vinegar and water. Cook over hot water until thick. Add butter, or, if oil is used, add very slowly when cool. UNCOOKED CREAM DRESSING Cream, either sweet or sour, may be used as a dressing for salad. To the cream add salt, sugar, pepper and a little vinegar or lemon juice to taste. This is especially good on cabbage. FOR ELEMENTARY GRADES 69 MOCK MAYONNAISE 4 tbsp. flour 1- c. boiling- water 1 tsp. salt y^ c. lemon juice or vinegar >4 tsp. niustard yolks of 2 eggs spk. pepper Ij^c. oil (chilled) 'Make a sauce of the flour, seasonings and J4 c. of oil and the water. Boil gently three minutes, and pour into the slightly beaten eggs. Stir occasionally as the dressing cools to prevent a crust from forming. When cold, add vinegar or lemon juice, and mix well. Add the cupful of oil one-third at a time. and after each . addition beat hard with a Dover &gg beater. This makes a very thick mixture and can be used for garnishing as it does not sqften so readily as mayonnaise. J THOUSAND ISLAND DRESSING To mayonnaise dressing add 2 tbsp. each finely chopped, pimento, chives, tomato catsup and (jhili sauce. Fold in J4c. heavy cream whipped until stiff, and just before serving add 2 hard cooked eggs, chopped (chop the yolks and whites separately). Chill on ice before using. MAYONNAISE DRESSING . ' 1 tsp. sugar yolks of 2 eggs J4 tsp. salt 4 tbsp. vinegar or lemon juice >4 tsp. mustard , 1>^ c. olive oil few grains cayenne pepper -Mix the dry ingredients, add them to the well-beaten ^gg yolks. Add about J4 c. olive /oil, drop at a time, beating all of the time, then add alternately, a few drops at a time, the vinegar and remaining oil. Continue beating, keep all ingredients cold, and when finishing add 2 or 3 tbsp. boiling water, and beat again. This amount will inake almost>a pint of thick dressing, which will keep several weeks in the refrigerator. Thin when ready to use with cream (sweet or sour), or milk. If the dressing separates when mixing, add the mixture, drop by drop, to another yolk, of 70 HOME ECONOMICS. COOK BOOK egg. If desired one whole egg may be used in place of the yolks of two eggs, when the dressing will be much lighter in color. RUSSIAN SALAD DRESSING y-i, tsp. salt 2 hard cooked eggs y?, tsp. pepper 1 pimento , >^ tsp. paprika 1 green pepper ,y ,.' 'v ^, ,'-' ' 6 tbsp. olive oil 1 tbsp. chives " ('^'^ 2 tbsp. vinegar ■ ' 1 tbsp. chili sauce Rub the bc>wl with a dove of garlic or onion, add salt, pepper, paprika, and oil; beat until ingredients are well mixed. Add vinegar slowly. Chop whites and yolks of eggs separately ; rub pimento through a sieve ; chop the green pepper. Add these in the order given to the above mixture. Theii add finely chopped chives, and chili sauce. Mix thoroughly and chill. Just before serving beat 3 minutes. SWBET SAIvAD DRESSING To use for fruit salad. For each half cupful of cream whipped, add 1 tbsp. cooked or mayonnaise dressing. CABBAGE SAIyAD Remove the outer leaves from a small, soH(i white cabbage.. Chop fine or shred, mix with diced celery if desired, and moisten with cream or cooked dressing. Shredded pimento may be added or used as a garnish. PERFECTION SALAD ','..: yi. pkg. gelatine , .v^" A tbsp. sugar (or to suit taste) J4 c. cold water 2 c. celery, cut in small pieces J4 c. mild vinegar 1 c. finely chopped cabbage juice of 2 lemons J^ c chopped English walnuts 1 pt. boiling water ■ M can sweet red peppers, 1 tsp. salt finely chopped Soak gelatine in cold water 2 min. Add vinegar, lemon juice, boiling water, sugaf alnd salt. Strain, and when beginning to set, add remaining ingredients. Turn into cups to molii and chill. Serve on lettuce leaves with mayonnaise dressing. FOR ELEMENTARY GRAEJES 71 CHEESE BALLS Measure Neufchatel, Cottage or snappy cheese by the tea- spoon. Shape into balls. Put an English walnut meat on each side. Use as a salad garnish., VEAL SALAD 1 lb. cooked veal or chicken Nut ifieats 1 stalk celery or 1 'cucumber Dice meat, add celery or cucumbers cut in dice, then nut meats, moisten with dressing and serve on shredded lettuce. SALMON SALAD 1 hard cooked tgg 1 can salmon Drain oil from salmon. Remove skin and bone. Flake fish, being very careful not to mash. Add egg, cut into dice and moisten with salad dressing. Chopped sour pickles, cucumbers cut into dice, broken nut meats and shredded lettuce may be added. ' VEGETABLE OR MACEDOINE SALAD Cold cooked peas, carrots, beets, string beans, potatoes or almost any cold vegetable may be combined in this salad. Cut beets and carrots in %-inch cubes, string beans and celery in short lengths. Mix each vegetable separately with French or boiled dress- ing, and arrange them in sections, forming a circular mount upon a bed of lettuce. Let vegetables of contrasting colors come next each other and garnish with radishes, celery tips and small lettuce leaves. \ ' POTATO SALAD Cut cold boiled potatoes in cubes, sprinkle lightly with salt. If liked, add one-half th,e amount of celery, cut in cubes. Add .1 tbsp. minced onion to every pint of potatoes. Moisten with salad dressing. Mix lightly and place on lettuce leaves, using indi- vidual plates, or put in bowl and garnish with celery leaves. Hard cooked eggs cut iii slices may be added. FRUIT SALAD Mix diced oranges, bananas and pineapple, add broken nut meats. Moisten with salad dressing and serve on lettuce. Gar- nish with maraschino cherries. 72 HOME ECONOMICS COOK BOOK CHAPTER XIII. QUICK BREADS Quick breads are breads which are raised by : 1. •Baking powder and sweek milk. 2. Soda and sour milk. 3. Soda and molasses. 4. Air beaten into the mixture. Quick breads form a delightful substitute for yeast breads and are used chiefly for breakfasts and luncheons, seldom for a formal dinner. Quick bread mixtures are either batters or doughs. Batter means that which can be beaten, and dough means that which is mixed stiff enough to be molded. Proportion for thin batter: 1 scant c. liquid to Ic. flour: Proportion for thick or drop batter : 1 scant c. liquid to 2 c. flour. Proportion for dough : 1 scant c. liquid to 3 c. flour. Baking powder is made up of two materials, cream of tartar and soda, and some starchy material' to absorb moisture. The cream of tartar and soda when moistened, unite to form a gas called carbon dioxide which raises the mixture and makes it light. There must always be present two materials which when com- bined make this gas ; for exainple, soda and sour milk. These two materials are known as acid and alkali. Soda is the alkali and cream of tartar the acid. PROPORTIONS OF ACID AND AI^KALIES 1 level tsp. soda to 1 pt. thick sour milk. '■"' J/2 to 1 level tsp. soda to 1 c. molasses. ' . 2 level tsp. baking powder to 1 c. flour. The general method of mixing quick breads, follows: 1. Measure and sift dry materials. 2. Measure and mix wet ma,terials. 3. Add wet materials, to dry materials. 4. Add melted fat. FOR ELEMENTARY GRADES 73 GRIDDLE CAKES .;•,'' The griddle for cakes should be smooth and clean. Never allow fat to collect ^nd burn around the edges. Grease griddle with a pork rind or drippings., If fat is Used in the cakes, little or no grease is nfeeded on the griddle. Drop cakes from the end of the spoon, to make them round. ^ When full of bubbles, turn and brown the other side. Never turn a cake but once. SOUR MIIvK GRIDDLE CAKES 1 pt. flour 1 scant pt. thick soiir or y^ tsp. salt butter milk 1 tsp. soda 1 egg well beaten Mix and sift soda, salt and flour, add sour milk and beaten yolk. Fold in beaten white and bake on a hot greased griddle. SWEET MILK GRIDDLE CAKES Ij^ c. flour y2 tsp. salt 2 tbsp. sugar 1 egg 3 tsp. baking powder 1 tbsp. melted shortening 1 c. milk , Mix and sift dry ingredients. Beat egg, add milk, and pour slowly into the other mixture. Beat thoroughly and add short- ening. ■-,,/. CORN-MEAL GRIDDLE CAKES ly-i z. corn-meal „ '.,«.;', 3 tsp. baking powder J4 c. white flour ' ,;' !:i"i.i" : > 1 tbsp. sugar or- molasses - i^ tsp. salt ' I'"' 2 c. (scant) milk, water or 1 tbsp. melted fat / >^ milk and >^ water Mix in order given and bake on hot' griddle without greasing. WAEFLES 2 c. flour 2 eggs '4 tsp. baking powder IM c. milk y^ tsp. salt 1 tsp. butter, melted Mix dry ingredients, add milk, yolks of eggs, butter and beaten whites. Cook on a greased tot waffle iron. Any pan- cake batter dan be made into waffles. A waffle iron should fit well on the range. Heat well oh both sides and grease.' Fill by putting a tablefepoonful of the 74 HOME ECONOMICS COOK BOOK mixture in each compartment near the center, cover, and, it will spread to fill it. If it is sufficiently tieated it should be turned almost as soon as it is filled and covered. * PLAIN MUFFINS 2 c. flour 1 c. milk 4 tsp. baking powder 1 egg Yz tsp. salt 2 tbsp. melted butter 2 tbsp. sugar Mix dry ingredients, add milk, beaten ^gg and melted butter. Bake in hot greased muffin pans about 25 minutes. CORN MUFFINS ^ c. corn-meal 1 tbsp. sugar 1 c. flour . ', 1 c. milk ' 4 tsp. baking powder 1 &gg Yi tsp. salt 1 tbsp. melted butter Mix dry ingredients, add milk, beaten egg and butter. Bake in hot greased muffin pans aibout 25 minutes. ENTIRE WHEAT MUFFINS 1J4 c. entire wheat or J^ tsp. salt graham flour 1 c. milk Ya c. flour 1 Qgig 2 tbsp. sugar 2 tbsp. melted butter or lard 4 tsp. baking powder . Mix dry ingredients, add milk, beaten &gg and melted butter. Bake in hot greased muffin pans about 25 minutes. BAKING POWDER BISCUIT 2 c- flour 2 tbsp. lard 4 tsp. baking powder 1 scant c. milk 1 tsp. salt ■ » Mix dry ingredients. Cut in lard with knife or mix lightly with fingers. Add milk gradually to form a soft dough, mixihg with a knife. Turn on a floured board. Rqll to % in. thickness,;; cut and bake in hot oven about IS minutes. FOR ELEMENTARY GRADES 75 PIN WHEEly BISCUIT 2 c. flour 1 tbsp. melted butter 4 tsp. baking powder l^ c. stoned raisins Yz tsp. salt 2 tbsp. chopped citron 1 tbsp. butter 2 tbsp. sugar % c, milk , , % tsp. cinnamon Mix flour, baking powder, salt, rub in the butter and add milk gradually as for baking powder biscuits. Roll % in. thick. Brush with melted butter, sprinkle with raisins chopped fine, citron, and sugar and cinnamon mixed. Roll like 'a jelly roll. Cut in slices 1 inch thick. Bake in a hot oven IS minutes. For Date Biscuits cut dates in half lengthwise, remove the stone. After biscuits are cut in rounds, fold one-half over the other as for Parker House rolls, and place dates, in the fold. BRAN BREAD , 1 qt. sour milk 5 full c. graham flour 1 tsp. salt , 3 c. bran flour 2 tsp. soda 2 c. brov\^n sugar Mix all of the dry ingredients together, i and stir them into the milk. The mixture must be very stiff. Bake 2 hrs. in a slo\v oven. Makes 2 loaves. This can also be baked in muffin pans. BOSTON BROWN BREAD 1 c. rye flour Ya c- molasses 1 c. cornmeal 2 c. thick soUr milk 1 c. graham flour 2 tsp. soda , Yi tsp. salt Mix dry ingredients. Add milk and molasses and beat well. Pour into greased moulds. Grease covers also, and never fill moulds more than two-thirds full. Half molasses and half brown sugar may be used. Steam 3>4 hours. A baking-powder can makes a convenient mould. 76 HOME ECONOMICS COOK BOOK CORN BRBAD 1 c. cornmeal % c. sugar 1 c. flour 2 eggs ^ tsp. salt 1 c. milk 4 tsp. baking powder . 2 tbsp. melted butter or lard Mix dry ingredients, add milk, beaten tgg and butter. Beat . well and bake in a shallow greased pan in a quick oyen from 20 to 30, minutes. NUT BREAD y2 c. brown sugar (light) 2 tsp. soda ; Yz c. molasses J4 lb. chopped English 2 c. sour njilk Walnuts, or J^ c. nuts and 1 scant c., white flour ■ J^ c. chopped raisins 2j4 c. graham flour _■ 1 tsp. salt Mix nuts and raisins with dry ingredients, and beat them into the sugar and Hquids. Bake 1 hour in a slow oven. QUICK COPlfEE CAKB 3 c. flour 1 Qgg 4 tsp. B. P. ' 3 tsp. shortening 1 tsp. salt 1 c. milk . J^ c. sugar Mix the dry ingredients cut in the shortening — add the slightly beaten ^gg and the milk. Mix with a knife. Put into layer pans — sprinkle with sugar and cinnamon — dot with butter- bake 25 or 30 minutes in a hot oven. Raisins may be added if desired. FOR ELEMENTARY GRADES 77 CHAPTER XIV. BREAD Bread diflEers from quick breads in that it is always raised , with yeast and has three other necessary ingredients, liquid, flour and salt. The liquid may be milk but ha:lf or all water may be used. Fat of some kind is generally added. The flour, used for bread should be Spring wheat which con- tains a great deal of gluten so necessary in making bread. Spring wheat is grown in the northwestern part of the United States and in Canada. / The yeast used in bread is generally compressed yeast al- though yeast foam and other forms may be used. Yeast is a tiny plant which requires warmth, moisture, fpod and air to grow. These are supplied- by the liquid, which is first scalded then cooled 'to lukewarm temperature, flour, sugar and butter and by the air kneaded of beaten into the dough and set in a warm place. As we provide the yeast with these things, upon which to grow, it makes a gas, called carbon dioxide which raises the bread. It is here, that the value of the gluten comes ip, for as the bread rises, the gluten being very elastic like a ballon stretches with the •tnixture, and holds .in the gas so that the dough may continue rising. STEPS IN MAKING DOUGH POR BREAD I. ■ Scald milk (to destroy bacteria), ll. Pour scalded milk over fat, sugar and salt in large bowl. III. , Cool mixture to lukewarm temperature.- .IV. Add yeast dissolved in lukewarm water. V. Add enough flour to beat well. VI. Add remaining flour and knead. VII. Let rise in greased bowl till doubled in size. VIII. Knead. IX. Let rise in pans till doubled in size. X. Bake in hot oven for 4^ minutes to hour. :■■ . ^ .;■ BREAD ,. A sponge is a drop batter to which yeast is added. 78 HOME ECONOMICS COOK BOOK PRINCIPAL REQUIEEMSNTS IN BREAD MAKING Many points should be kept in mind in making bread : 1. Choice of materials. 2. Choice of utensils. 3. Cleanliness. 4. Proportions of ingredients. 5. Measuring, mixing and molding. 6. Care of dough while it is rising. 7. Care of bread while it is baking. 8. Care of loaves after they are taken from the oven. REASONS FOR KNEADING BREAD 1st. Kneading: (a) To fold in air. (b) To develop gluten. (c) To mix materials. 2d. Kneading: (a) To shape for baking. * ■ (b) To break up large gas bubbles. TEST FOR OVEN If the oven will turn a piece of unglazed white paper golden brown in five or six minutes the bread may be put in. BREAD SCORING ' i It is highly desirable and advantageous that the bread-maker learn to score her own bread, in order that she may be a com-^ petent judge of good and bad products. Score cards for "judging bread differ somewhat, but the one used by the Bureau of Chemistry, United States Departnient of Agriculture, for the ordinary yeast raised, white bread, is a good , guide. {Shape S Smoothness of crust. 5 Depth and eveness of color. 5 2. Lightness . .' 10 {Quality (crispness and elasticity) . . ; 5 Thickness S Color 10 4. Crumb, Texture (size and uniformity of cells, thinness of cell walls) 15 FOR ELEMENTARY GRADES 79 Elasticity, softness and springiness IS 5. flavor, Taste and Odor -. 25 Total ,100 THREE-HOUR BREAD - Yi. c. scalded ihilk. J^ tbsp. lard (scant) % tbsp. sugar 3 c. flour 1 tsp. salt 1 extra cup of flour J4 c. cold water 1 cake compressed yeast Scald milk, add lard, salt and sugar, cool down with cold water, then add the yeast which has been dissolved in J4 c- of lukewarm water. Stir in 1 c. flour, then beat in J^ c. more of flour. . (This is called the sponge-,mixture<) Beat this hard, and when it is very smooth, add the remaining flour slowly, beating it thoroughly whenever flour is added. If necessary add from extra, cup of flour to make a soft dough. Knead it on the board and 'let it rise until it hds dpubled in bulk. Knead this into a loaf arid let rise until it has again doubled in size, and bake. If a longer time is desired in making the bread use less yeast. This amount makes one good sized loaf of bread, multiply the amounts given by number of loavts to be baked in case several loaves are desired. If Graham bread is desired, substitute half Graham flour for the white. - ' BREAD WITH SPONGE 1 qt.' boiling water . 3 small potatoes 2 tbsp. sugar 1 cake yfeast dissolved in 2 tbsp. lard Ya c. lukewarm water Flour Boil and mash potatoes. Add salt, sugar, lard and boiling water. When lukewarm, add yeast and 6 to 8 c. of flour to make a sponge. Let rise over night. In the morning, add flour to make a soft dough. Turn on a well-floured board and knead lightly till smooth and elastic. Put into a greased bowl. Grease, the top to. prevent a hard crust from forming. Cover closely. Let rise till it doubles in size. Knead and shape into loaves or rolls. Let loaves rise in the pan J4 to ^ hr. and bake 40 to 60 80 HOME ECONOMICS COOK BOOK minutes. Rolls should rise in the pan from 1 to Ij^ hrs. and bake in a hot oven 20 minutes. PARKER HOUSE ROLLS 1 pt. milk Yz cake yeast dissolved in 1 tbsp. butter J^ c. lukewarm water 1 tsp. salt Flour 1 tbsp. sugar Scald milk. Add butter, sugar and salt — when lukewarm, add yeast and flour to make a soft dough. Knead until the dough blisters. Let rise till it doubles in size. Shape into rolls ; let rise 1 to 15^ hrs. Bake in a quick oven 20 minutes. Brush with milk or butter. WHOLE WHEAT BREAD' Scald 1 c. milk and 1 c. water. When lukewarm, add 1 cake compressed yeast dissolved in J4 c. lukewarm water, J^ tsp. salt and enough whole wheat flour about 3 c. to make a stiff batter. Beat well for 5 minutes lifting dough high in the air folding it over. Scrape dough from sides of the bowl, cover with a clean cloth and set in a warm place 80 to 90° F. for 2 hours. By this time it will be light and spongy. Stir in enough whole wheat flour to make a dough. Turn out onto a floured board and knead until light and elastic and no longer sticky. Form into 2 or 4 loaves, as desired," place in greased pans, cover and let stand until double in bulk about 1 hr. Bake in a moderate oven ^ hr. OATMEAL BREAD 3c. rolled oats 14 c. sugar 3 c' boiling water 1 cake compressed yeast 1 tbsp. lard dissolved in 1 c. water IYt. tsp. salt Flour to make dough Scald rolled oats with boiling water, add lard, sugar and salt and when lukewarm, the dissolved yeast. Add flour to make a dough stiff enough so that the spoon will stand upright in it. Beat well as the flour is added, Let rise 2 or 3 hours or, until it doubles in size. Beat down, put into greased ^SanS, let rise about J^ to ^ hour or until light. Bake 1 hour in -moderate oven. COFlfEE CAKE Take from the bread after the first rising enough dough to make one loaf. Add to it J^ c. shortening, J| c. sugar and one FOR ELEMENTARY- GRAtiES 81 egg. Add flour enough to shape into a loaf about 1 in. thick; let rise until double in size. , ♦■* Before baking brush the top with egg and sprinkle with sugar and cinnamon and dot with butter. Bake in a moderate oven. ' CARE OP BREAD AFTER BAKING 1. Remove from pari immediately. 2. If desired rub top crust with waf;er, milk or a little melted butter. 3. Cool on a rack in a current of air, 4. When cold, store without wrapping, in a metal box. USES OE STALE BREAD TOAST Toaster, knife, fork. 1. Cut bread into slices ^ inch thick. 2. Place toaster over gas burner and put slices of bread on toaster. 3. - When one side of bread is brown, turn bread and brown the. other side. 4. Toast may be buttere'd when taken from toaster or may ■ be spread at table as eaten. 5. Good toast is crisp. Serve on a hot, plate. ■•• MILK TOAST Pour hot milk seasoned with butter and salt over plain toast. If desired a thin white sauce may be used in place of the milk. FRENCH TOAST 2 eggs "■ -:^'^^''. 1 c. milk T^ tsp. salt - " 6 slices stale bread Beat eggs slightly, add salt and milk, pour into a shallow pan or dish. Soak bread in mixture until soft. Cook on a hot, well oiled .griddle or' in a frying pan; brown on one side, turn and , brOwn on the other side. 82 HOME ECONOMICS COOK BOOK CHAPTER XV. CAKES In general a cake should contain about twice or not more than three times as much sugar as butter. Butter, or the Short- ening, and sugar count as liquid since they melt in the oven. Sour milk or molasses do not thin a mixture so much as sweet milk or water. A cake with fruit or nuts should be a little stiffer ' than one withotit. The more eggs that are in a cake the less baking, powder it needs. Cake containing molasses burns easily. Bake, such cakes, or any thick loaf requiring long baking, in tins lined with greased paper. There are two classes of cakes, those with butter or butter cake, and those without butter, or sponge cake. TO MIX BUTTER CAKS Cream butter, add sugar gradually, then beaten yolks and flavoring. Add flour and liquid alternately commencing with the flour. Add baking powder to the last portion of flour. Beat well as cake is made fine grained by beating: Lastly fold in beaten whites. Never stir or beat aft^r the whites are put in. TO CREAM BUTTER Work or press the butter against the side of the bowl till very soft, or work it in the hands The heat of the hands will soften it very quickly. The bowl may be warmed a little if the butter is very hard but not enough to melt it. Melting the butter makes it too greasy for a cake. Butter is creamed in order to mix it more thoroughly with the other ingredients of the cake. ' CAKE BATTERS Cakes are baked in shallow pans as layers or in deep pans as loaves. Both mixtures are batters. The batter for a layer cake should drop fronj the spoon in ribbons. The batter for a loaf cake should drop in lumps. Layer cakes are baked about 20 minutes in a hot oven. Loaf cakes are baked J4 hour to 1 hour in a moderate or slow oven. FOR ELEMENTARY GRADES 83 4 'Good materials, careful measurements and a good oven well under control arfe necessary to make good cakes. HINTS ON MAKING CAKE 1. The more you cream the butter and sugar together, the finer will be the grain of the cake. 2. Beat a cake well before adding, baking powder or egg whites. . , i 3. Stir cake as little as possible after adding the above named materials. 4. Stir a cake in the same direction. It makes the grain finer and smoother. 5. Test your oven a few minutes before you are ready to put in the cake, so it will have time to cool or heat more before' it is needed. 6. Avoid jarring the oven in the first stages of baking. Do not open the oven door until- half the time Allowed for baking has P^^^^ ■ TO BAKE BUTTER CAKES The oven should be hot dnough to turn a piece of unglazed white paper medium brown in fite minutes. The time for baking should be divided into quarters. First, begin to rise; second, continue to rise and begin to brown ; third, brown all over ; fourth^ finish baking. „ ^ . „„ ^ FILLING THE PANS Grease pan, or paper if used, with fat, and dust with flour. Pour in the mixture and let it run well into the corners of the pan. Have pan about two- thirds full. TO TELL WHEN CAKE IS BAKED 1. Insert a brooiii straw or tooth-pick. If it comes out clean, the cake is done, i 2. Touch the cake lightly. If it springs back into place, it is done. 3. . Cake shrinks from the sides of the pan when it is done. ONE EGG CAKE y, c. butter 1 c milk 1 c. sugar 2 c. flour 1 Qgg 4 tsp. baking powder ^tsp. vanilla 84 HOME ECONOMICS COOK BOOK Cream butter, add sugar gradually,\beaten egg and flavoring. , Stir in alternately the milk and flour mixed with baking powder.. Beat well, and bake in a greased pan 30 to 40 minutes. mother's CAKE' % c. butter 1 c. milk iy2 c. sugar 4 tsp. baking powder 3 eggs, beaten separately 3 c. flour 1 tsp. vanilla Cream butter, add sugar gjradua^lly, then beaten yolks and flavoring. Mix flour and baking powder, and add alternately with the milk. Beat well and fold in beaten' whites. Bake 40 to 50 minutes in a moderate oven, if a loaf; 20 to 25/ minutes, if in payers. CHICAGO WHITS CAKE ^ c. butter 3 c. flour 2 c. sugar 4 tsp. baking powder 1 c. milk Whites of 4 eggs El by using soda, instead .of baking powder. SOUR MIEK SPICE CAKE 1 c. sugar 2 c. flour 4 tbsp. lard or butter Vi tsp. cinnamon 1 c. sour milk V^ tsp. cloves • 1 egg yi tsp. ginger 1 tsp. soda yk tsp. nutmeg , Cream butter, add sugar gradtially, and cream again. Add beaten &%%, sour milk, and flour mixed with soda and spices. Bake in a greased pan in a moderate oven. 86 HOME ECONOMICS COOK BOOK SOUR MII,K CHOCOLATE CAKB Yi c. butter y^, c. boiling water 2% c. brown sugar (1 lb.) 1 tsp. soda 2 eggs . 1 square chocolate Yz c. sour milk 2 c. flour Cream the butter, add the sugar, gradually, then the beaten eggs and sour milk. Dissolve the chocolate in the boiling water. Stir this in and then the floUr mixed with "■ soda. Bake ,40 to 50 minutes in moderate oven, if in loaVeS; 20 to 30 minutes if in layers. GOLD CAKe Y^. c. butter, scant 4 tsp. baking powder IM c. sugar Ya tsp- nutmeg yolks of 4 eggs , 2 c. flour Y2 c. milk Cream butter, add sugar gradually and cream again., Add beaten yolks, milk, and flour mixed with baking powder and nutmeg. Bake in greased tins. SILVER CAKB Y2 c. butter 2 c. flour J4 c. sugar Y2. tsp. flavoring ¥2 c. milk whites 4 eggs ' 4 tsp. baking powder ' Cream butter, add sugar gradually and cream again. Add flour, mixed with baking-powder and milk alternately, then flavor- ing. Beat well and fold in beaten whites. Bake in greased tins. devil's food Part 1— Roll 1 c. brown sugar, add 1 c. grated chqcolate, and Y2 c milk. Put in a dish over boiling water, let it melt, but not .boil. Part 2— 1 c. brown sugar 2 c. flour, measured ' J4 c. butter before sifting yolks of 2 eggs and i^ c. milk 1 whole egg 1 tsp. soda Mix part 1 and 2, and bake in a moderate oven. FOR ELEMENTARY GRADES 87 SOUK MILK GINGERBREAD Yz c. sour milk, cream, or ' 1 tsp. soda buttermilk . 1 tsp. cinnamon Yi c. sugar i^ tsp. cloves- Yi c. molasses y^ tsp. nutmeg >4 c. shortening Y^ tsp. ginger "^ ^%Z . Y& tsp. salt lY c. flour Cream butter and sugar, add egg, molasses and sour milk. Put spices and soda in, flour, and salt last. Beat quickly; bake in a moderate oven about >^ hr. I ' GINGERBREAD ' ^ Y2 c. sugar 1 tsp. soda Y2 c. lard or butter 1 tsp. cinnamon 1 c. molasses 1 tsp. ginger 1 c. warm water Y tsp. cloves 2Y c. flour ' 2 eggs well beaten Y tsp. salt Mix in the orden given, stirring as little as possible, and bake in a moderate oven for Y hour., BOILED FROSTING 1 c. sugar White of 1 egg Ys c. water . Y tsp. vanilla ^. tsp. cream of tartar Mix sugar, water and cream of tartar. Heat gradually and boil slowly without stirring until syrup will thread when dropped from tip of spoon or tines of silver fork. Pour gradtially on white beaten very stiff, and continue beating until thick enough to spread, then add flavoring. If beaten too long, it will not be smooth. If not beaten long enough, the frosting will run. BEATEN FROSTING White of 1 egg J^ tsp. vanilla or 2 tsp. cold water Y tsp. lemon juice 34 c. confectioner's sugar To unbeaten white, add water and then sugar gradually. HOME ECONOMICS COOK BOOK ' Beat 20 minutes. Then add flavoring. Use more sugar if nec- essary. Spread with a broad bladed knife. CH0COI,ATB I^ROSTING - ■• ;f 2 squares chocolate Yolk 1 egg 1 scant c. powdered sugar J4 tsp. flavoring 3 tbsp. milk Melt chocolate over hot water. Add one-half the sugar and all of the milk. \ Add remaining sugar and slightly beaten yolk. Cook until it thickens, stirring constantly, cool Slightly; flavor and- spread on cake. CARMBI, FROSTING lj4 c. brown sugar Y^ tbsp. butter Yi, c. thin cream , Boil all together until a ball can be formed when tried in cold water. Beat until thick enough to spread. MILK FROSTING Ij^ c. granulated sugar 1 tsp. butter 5^ c. milk J4 tsp. vanilla Melt butter, add sugar and milk. Stir until it begins to boil. Boil without stirring, 13 minutes. Remove from fire, and beat until ready to spread. Flavor. If liked \y-2. squares of chocolate melted may be added as soon as boiling point is reached. FIG FILLING Y2 lb. chopped figs 3 tbsp. boiling, water 2 tbsp. sugar ' 1 tbsp. lenion juice Cook in double boiler till ijaedium thick. Spread between layers. BUTTFR FROSTING 4 tbsp. cream 1 tsp. vanilla Confectioner's sugar few grains of salt 4 tsp. melted butter Add sugar gradually to the cream,, while beating constantly, until the mixture is of the right consistency to spread. Then add butter, salt and vanilla. FOR ELEMENTARY GRADES 89 ICING FOR CAKE 1 cup sugar 3 tbsp. water 1 egg (white) unbeaten Dissolve the sugar in the water in the top of the double- boiler, add the white of the unbeaten egg. Have the water boil-- ing in the double-boiler and beat the mixture about 5 minutes or ,until it is the right consistency to put on the cake. COOKIES There are two classes' of cookies, rolled and dropped. In making cookies, care should be taken not to make them too stiff or they will be dry. Handle as little as possible to avoid making them tough. Roll only a part of the dough at a time, cutting the cookies as close together as possible. Place in the pans with an inch space between each cookie to retain the shape. Cookies require a hot oven, and should be removed from the pan while hot to prevent breaking. DROP GINGER COOKIES 1 c. molasses , 1 tsp. ginger 1 c. fat ' ^. }i tsp. nutmeg 1 c. sugar ' 1 tsp. soda 2 eggs " J4 c. hot water 4 c. 'flour Cream the fat, add sugar, beaten eggs, molasses and water. Add the sifted dry ingredients. Drop from a spoon into' pans. Bake in a moderate oven. • OAT-MEAL COOKIES % c. shortening 2 c. flour ' 1 c. sugar H tsp.' soda 2 eggs yi tsp. salt j4 c. sour milk 1 tsp. cinnamon 2 c. rolled oats . 1 c. raisins . Mix in order given, mixing first the flour, soda, cinnamon and salt. Drop by teaspoonful on greased tin, and bake in a moderate oven. To clean currants and raisins, pick off the stems and rinse 90 HOME ECONOMICS COOK BOOK in a wire strainer till water comes through clean. Shake well to remove water and dry. . To stone raisins r Cover them with boiling water. When they become soft, make a slit lengthwise with a sharp knife and squeeze out the seeds. ;_^:.,, , Shortening means any kind or mixture of fats. - '-''! HERMITS Ys c. butter Ys c. raisins stoned and % c. sugar chopped 1 egg Yt. tap. cinnamon 2 tbsp. milk ^ tsp. cloves 2 c. flour J4 tsp. mace 2 tsp. baking powder yi tsp. nutmeg Cream butter, add sugar gradually, raisins, beaten egg and milk. Mix and sift the dry ingredients and add to first mixture.. Roll a little thicker than plain cookies. Cut and bake. CRUMB COOKIES Yi c. lard 3 c. flour 1 c. sugar 2 tsp. cinnamon Yi c. molasses 1 tsp. cloves Yi c. cold water 1 tsp. soda lj4 c. dried cake crumbs J4 c. raisins - '/ 2 eggs Cream lard and sugar together, add molasses, cold water, cake crumbs and beaten eggs; then the flour mixed with the spices and soda, stir in the raisins cut in small pieces, and drop by spoonfuls on greased tins. Put a small drop of jelly in the center of each cake and bake in a mbderate oven. SAND TARTS Y2 lb. butter (1 c.) 3 eggs 1 lb. brown sugar (22/3 c.) 1 lb. flour (4 c.) Cream the butter, add the sugar, beaten eggs, leaving out the white of one, and then the flour. Roll thin, cut into 3-inch squares. Brush with the white, of egg and sprinkle with granu- lated sugar and cinnamon mixed. Put a nut or. raisin in the center of each and bake in a quick oven. FOR ELEMENTARY GRADES 9l' SOUR MILK COOKIES ^ c. butter 1 c. sour milk 2 c. sugar 1 tsp. soda 2 eggs About 4 c. flour Mix in order given, mixing soda with 2 c. flour, then adding flour enough to roll. Turn on a floured board, roll about }i inch thick, cut and bake on floured tins. SOUR MILK GINGIJR COOKIES y2 c. butter 2 tsp. ginger and nutmeg 1 c. sugar 1/2 c sour milk 1 c. molasses 2 tsp. cinnamon 1 egg 1 tsp. soda Spk. cloves, allspice Flour Mix in order given, mixing the soda and spices with 2 c. flour, and continue as for sour milk cookies. PLAIN COOKIES 54 c. butter , J^ tsp. flavoring • 1 c. sugar 4 tsp. baking powder ' 1 or 2 eggs ^ tsp. nutmeg yi c. milk 2j4 c. flour Cream butter, add sugar, beaten eggs, milk, flavoring and flour, mixed with baking powder and nutmeg. Do not stir after the flour is mixed in. Turn on a floured board, roll, cut and bake on floured tins about 10 minutes. DROP SUGAR COOKIES , J4 c. butter 1 tsp. soda 2 c. sugar Yz tsp. salt 2 eggs 1 tsp, vanilla 1^ c. sour cream or milk 3^4 to 3j4 c. flour Cream butter and sugar together,. add alternately the cream and dry ingredientswhich have been sifted together, and then the eggs beaten light without separating. Drop from a spoon and sprinkle a little sugar over the top of each cake before baking. If cream is used, use less butter. 92 HOME ECONOMICS COOK BOOK DROP BROWN COOKIES 2 eggs 1 tsp. soda 2 c.' brown sugar 1 tsp. cinnamon 1 c. shortening (softened) Yz tsp. cloves 1 c. sour milk , Vi tsp. nutmeg Sift together— 3 (scant) c. flour 1^/4 c. chopped raisins and nuts Mix in the order given, and drop from a teaspoon, on a floured tin. SPONGE DROPS 4 eggs yk c. pastry flour Yz c. powdered sugar 1 tsp. flavoring Spk. salt Mix as for sponge cake. Drop by spoonfuls on a greased pan. Sprinkle powdered sugar over them and bake 12 to 16 minutes in a very slow oven. PRIED CAKES Cakes cooked in deep fat should come quickly to the top of the fat, brown on one side, then be turned to brown on the other side. If the fat is not hot enough, the doughnuts or fried cakes will absorb fat; if it is too hot, the doughnuts will brown before they have risen sufliciently. For notes on deep fat frying see page 63. PRIED CAKES (sweet MII^K) 2 eggs (beaten without Sift together the following : separating) 3^ or 4 c. flour Yi tsp. salt 5 tsp. baking powder 1 c. sugar (pulverized) Ya tsp. cinnamon 3 tbsp. melted butter or lard Ya tsp. nutmeg 1 c. sweet milk (The cinnamon and nutmeg may be omitted and 1 tsp. vanilla used for flavoring.) Beat eggs until light and lemon colored, add salt and sugar, then melted f at ; add milk and flour alternately. This dough is- very soft, and may be handled more easily if kept very cold. FOR ELEMENTARY GRADES 93 Toss one-third of the mixture on the flour board; roll out and shape with a doughnut cutter and fry in deep fat. Drain on brown paper. When ready to use shake in bag containing a small amount of powdered sugar. POTATO PRIED CAKES 2 good sized potatoes ■■ 2 eggs ." « 2 tbsp. butter ' 4 tsp. baking powder '-:' 1 c. sugar- }^ tsp. salt J4 tsp. cinnamon or nutmeg Flour. Boil and mash potatoes, add butter, sugar, eggs and 2 c. flour mixed with salt and baking powder, then more flour tp make a soft dough. Turn on a floured board, roll J^-inch thick, cut and fry. SOUR Mltk^'VRIED CAKES J4 c. shortening I'tsp. soda 2 c. sugar ' ' 1 tsp. cream tartar 3 eggs yz tsp. salt 1 pt. sour milk Flour. J^ tsp. cinnamon or nutmeg a. Mix in order given, mixing soda, cream of tartar and salt with 2 c. flour, then more flour to make a soft dough. Turn on ■ a floured board, roll about yi-'mch thick, cut and fry. 94 HOME ECONOMICS COOK BOOK CHAPTER XVI PASTRY Pasti-y should be handled as little, as lightly and as quickly as possible. Winter wheat floUr should be used. Butter makes a crisp brown crust, lard a tender, white crust. The shortening^ a,nd water should be cold and mixed into the flour with a knife, that the heat of the hands may not soften the shortening. Never use cheap materials for a pie. Plastry should, be put into a hot oven, and then the heat lessened after a short time,' to cook thoroughly and brown. General proportions for pastry: Use one7third as much shortening as flour in making pastry, and 2 tbsp. water to each cup of flour. . PI,AIN PASTE iy2 c. flour Yz c. lard y2 tsp. salt Ice water Mix flour and salt. Cut in the lard with a knife. Add water gradually, using only enough to moisten. Turn on a floured board and roll one-half of it for the lower crust, about yi of an inch thick. Fifloosely on a pan, cutting around the edges with a knife. Brush the edge lightly with cold water to make the two crusts stick together. The pie is then ready, to fill. After filling, roll out the rest of the dough, making incision in the center to al- low the steam to escape. Fit the upper crust to the lower crust, cut the edges to fit the pan, and press them together to prevent the juices from e'scaping. APPLE PIE Pare and slice apples. Fill the lower crust,, heaping slightiy in the center. Sprinkle with sugar and nutmeg or cinnamon. Add a little flour, dot with butter, add a little water. Put on the upper crust and bake 35 to 4o min. To prevent, the juice from runmng out of the center of the pie, insert a piece of macaroni m the center, or make a paper funnel, insert in the center: To prevent the juice from running from the edge of the pie, lay a narrow strip of damp cloth around the edge before baking FOR ELEMENTARY GRADES 95 LSMON PIS 1 c. sugar yolks of 2 eggs 2y2. tbsp. cornstarch grated rind and juice of 1 1 c. boiling water lemon 1 tsp. butter Mix sugar and cornstarch. Add boiling water, stirring con- ° stantly. Cook 2 min., add butter, slightly beaten yolks and lemon. Pour into a crust, which has been previously baked. Cool .slightly and cover with meringue, and brown. MERINGUE Whites of 2 eggs 2 tsp. lemon juice, or y^ tsp. 4 tbsp. powdered sugar . i vanilla Beat whites until stuff, add sugar gradually and flavoring. Spread on pie and bake slowly until brown. CUSTARD PIE 2 eggs 1^ c. milk 3 tbsp. sugar Few gratings of nutmeg y^ tsp. salt ^ Beat eggs slightly, a,dd sugar, salt and milk. Line a deep pie tin with pastry and build up a fluted or high rim. Strain the mixture and sprinkle with the nutmeg. Bake in a quick oven ■ to set the rim, decrease the heat afterwards, as t.g% and milk in combination need to cook at a low temperature. BUTTER SCOTCH PIE 1 c. boiling! water 2 eggs 1 c. brown sugar 3 tbsp. flour 1 tbsp. butter 1 c. milk Cook water, sugar and butter until they form a heavy syrup ; cool. Add the flour, to the well-beaten t^ yolkS, still until smooth, then add milk. Combine the two mixtures and cook until ttiick, stirring constantly. Fill a baked pastry shell with this mixture and cover with meringue made from two t.gg whites. HOME ECONOMICS COOK BOOK ' , , COCOA MARSH MALLOW PI5 4 tbsp. cocoa 1 tsp. butter 4 tbsp. cornstarch 1 tsp. vanilla Yi c. sugar spk salt. 2 c. milk Mix cocoa, cornstarch and sugar. Add milk slowly, cook J^ hr. in a double boiler, add salt, butter and vanilla. Cool ; put into a baked pastry shell. Cut marshmallows into strips, arrange on top of the pie, sprinkle with cocbanut, and brown in the oven quickly. PUMPKIN OR SQUASH PIE \yi c. steamed and strained J^ c. milk squash or pumpkin J^ tsp. cinnamon, ginger, nut- J4 c. sugar , meg or J4 tsp. lemon ext. J4 tsp. salt : ' 1 &gg Mix sugar, salt and spices or extract. Add squash, z%%, slightly beaten and milk gradually. Bake in one crust, follow- ing directions for custard pie. GREENTOMATO MINCE MEAT J4 pk. green tomatoes, ground or chopped fine. Add J4 c. salt, mix well and drain in a bag over night. Place in a granite kettle, add 1 pt. watier, 1 pt. vinegar. Boil 15 min. , Drain in bag 2 hrs. Put in kettle, add 2>^ ibs. brown sugar, 1 lb. raisins, y^ lb. currants, 1 c. vinegar and boil 1 hr. Add yi lb. beef suet ground or chopped fine, 1 tbsp. cinnamon, 1 tbsp. cloves, 1 tbsp. nutmeg. Boil IS min. longer.- Seal. This makes .5 pts. ' ' CRANBERRY TARTS > " Line a pan with pastry. Fill with stewed sweetened cran- berries. Lay strips of crust, lattice fashion over the top and bake. PRUIT PIES OF ALL KINDS Use about 3 c. prepared fruit for each pie. Heap fruit in center. Sprinkle with sugar to sweeten; if juicy, add 1 tsp. of flour with sugar. FOR ELEMENTARY GRADES 97 CHAPTER XVII SIMPLE DESSERTS Desserts are placed at the end of the meal because they are sweet and should be simple or elaborate to correspond with the rest of the meal. A simple dessert is one containing a small amount of sugar and fat. STEAMJNG A mould or tightly covered tin can may be used for batters, while doughs may be placed in the bottom of a steamer. The mould and cover should be thoroughly greased, and if it has no' cover a piece of strong paper, greased, may be tied over the top. Place the mould in a steamer over boiling water or on a rack in a kettle of boiling water. Keep the water boiling and as it evaporates, fill with more boiling water. Fill the mould a little more than half full. SUET PUDDING 2y2 c. flour Vi tsp. ginger 1 tsp. soda 1 c. suet, chopped i/$ tsp. salt 1 c. raisins, chopped 1 tsp. cinnamon 1 c. currants Yz tsp. nutmeg 1 c. milk J4 tsp. cloves 1 c. molasses Mix in order givp, pour into buttered mold, cover and steam 3 hrs. LEMON SNOWBALLS 3 eggs beaten separately Grated rind and juice J4 lemon 1 c. sugar 1 c. flour 3.tbsp. water 1 tsp. baking powder Beat yolks, add sugar, lemon rind and juice, and water, then flour mixed with baking powder. Fold in beaten whites and steam in buttered cup Yz hour. Serve with lemon sauce. 98 HOME ECONOMICS COOK BOOK APPLE DUMPLINGS 2 c. flour 2 tbsp. shortening 4 tsp. baking i>owder 1 scant c. milk . J4 tsp. salt 3 apples Mix as for baking-powder biscuits. Roll J4 inch thick. Put saucer on dough, and cut around with a knife. Place on this dough sliced apples. Sprinkle with sugar, fold the dough over the apple, pincking it down thoroughly. Steam 1 hour and serve with a sauce or cream, or place in a baking dish and pour over them a syrup with Ic. sugar, 2 c. boiling water and 1 tbsp. butter. Bake 45 minutes, covering the first half hour. GRAHAM PUDDING J4 c. butter IJ^ c. graham flour J^ c. milk Yz tsp. soda Yi c. molasses 1 tsp. Scilt 1 ^gg 1 c. raisins chopped Melt butter, add milk, molasses and beaten ^g, mixed dry ingredients and floured raisins. Pour into a buttered mold, cover and steam. 2^ hrs. Serve with sauce. Individual molds require Ihr. DUTCH APPLE CAKE 2 c. flour 4 tbsp. butter and lard mixed 3 tsp. baking powder 1 c. milk Yi tsp. salt 1 t:gg 2 apples Mix dry ingredients, cut in the butter, add milk and beaten ^%- Spread on greased shallow pans. Pare, core and cut apples in sKces, laying them in rows on top of the dough, pressing in lightly. Sprinkle top with sugar and cinnamon mixed, and bake in a hot oven from 20 to 30 minutes. Serve with sauce. PEACH COBBLER 1 c. flour 6 or 8 peaches 2 tsp. baking powder 2 tbsp. butter J4 tsp. salt ^ c. milk FOR ELEMENTARY GRADES 99 Mix as for baking powder biscuit. Pare and slice peaches and put in the bottom of a baking dish. Add Ic. sugar and J^ c. water. Cover with batter and bake 30 minutes in a moderate oven. Serve with cream and sugar. Canned or dried peaches or berries may be used. COTTAGE PUDDING 1 egg 2 c. flour ^ c. sugar 4 tsp. baking powder 3 tbsp. melted butter Y^ tsp. salt 1 .c. milk Beat egg, add sugar, melted butter and milk, then flour mixed with salt and baking powder. Beat and bake in a shallow greased ' pan and serve with lemon sauce. SHORT CAKE Wash strawberries before hulling. Peaches, oranges, pine- apples and red raspberries may also be used for short cake. If the fruits are not juicy, sugar and a little water may be added. Let them stand a short time before using. STRAWBERRY SHORT CAKE 2 c. flour 2 tbsp. lard 4 tsp. baking powder 2 tbsp. butter ^ tsp, salt 1 scant c. milk Mix as for baking powder biscuit, roll ^ inch thick and bake in a quick oven. Split carefully with a thread or hot knife and spread with butter. Sweeten strawberries to taste, crush slightly and put them between Efnd on top of the oake. To make individual short cake, pat the dough a little thinner than for short cake. Cut with a cookie cutter. Place one on top of another with melted butter between them. They will come apart very easily. Short oake dough is the same as biscuit dough with more shortening added. BROWN BETTY- 4 slices bread, buttergd' 1 c milk or water 4 apples y^ tsp. cinnamon 1 c. sugar 100 HOME ECONOMICS COOK BOOK Put a layer of bread in a buttered baking dish, then a. layer of sliced apple. Sprinkle with sugar and spice, continuing until bread, apples and sugar is used. Pour milk or water over it, and bake until apples are soft. Lemon juice may be added. CREAMY RICE PUDDING y^ c. rice >4 tsp. salt Yt. c. sugar 1 qt. milk Wash rice, mix ingredients, pour into a pudding dish. Bake from 2 to 3 hours in a very slow o-\^en at first, then let it brown slightly. Serve hot or cold. RICE PUDDING 2 c. cooked rice J^ c. sugar J4 c. raisins Vanilla or cinnamon 1 c. milk Mix all together, put into a pudding dish and bake until brown. An t.%g, thoroughly beaten may be added if desired. PRUNE SOUFFLE Yi lb. prunes Whites of 3 eggs 1 c. sugar. Cook prunes until very tender. Put through a sieve. When cool, add sugar and beaten whites. Bake in a buttered pan set in a pan of hot water in a moderate oven about 20 min. For prune whip, use whites of two eggs, cut prunes instead of straining and do not bake. BAKED CUSTARD 1 pt. milk 6 tb»p. sugar 2 or 3 eggs yi tsp. salt Scald the milk. Add sugar and salt to the beaten eggs, and pour the milk slowly over them. Put in a buttered baking dish, grate nutmeg over the top, Set the dish in a pan of hot water, and bake till a silver knife, when i;iserted, will come out clean. If baked too long the custard will separate and become watery. For rice pudding, baked custard, blanc mange and tapioca cream, a variation may be made by adding one square of choco- late. This should be added to the other ingredients before cooking. FOR ELEMENTARY GRADES 101 COOKED CUSTARD OR Fl^ lb. of sugar to every pound of fruit, and from 1>4 to 2 c. of water to every pound of sugar. Boil the sugar and water 10 minutes, add fruit and cook until tender. Place the sterilized jars on a wet cloth, fill with fruit and over- flow with syrup, force out all air bubbles, adjust sterilized rubbers and covers. 114 HOME ECONOMICS COOK BOOK CANNED PEARS Wipe and pare fruit. Cook whole with stems left on, or re- move stems cut in halves, and core. Follow general rule for can- ning fruit. A small piece of ginger root or a few slicings of lemon rind may be cooked with syrup. Bartlett pears are best for canning. CANNED PINEAPPLES Pare and remove eyes from pineapples then cut in J^-inch slices, and slices in cubes, at the same time discarding the core. Follow general rule for canning fruit. CANNED CHERRIES Use large white or red cherries. Wash, remove stems, pit if desired, then follow general rule for canning. CANNED PEACHES Wipe peaches and pare, or if the peaches are firm and solid, put in boiling water, allowing them to stay just long enough to loosen the skins. Remove skins and cook fruit at once following the general rule given above. CANNED TOMATOES Pour boiling water over tomatoes. Remove the skin and hard, green stems, put in a granite kettle and boil twenty minutes, skimming often during the cooking. Fill sterilized jars. Dark jars are better for tomatoes than clear ones. Seal at once. COLD-PACK METHOD OF CANNING The Cold-pack process is divided into five steps : 1. Blanching: The food is blanched, i. e., cooked for a certain period of time in boiling water or in a steamer. 2. Cold Dipping : It is then cold dipped, i. e., plunged into cold water and drained. 3. Packing: The vegetables or fruits are then packed in clean hot jars. Hot water (1 tsp. salt to each qt. jar, yi tsp. to each pt. jar), for vegetables, and syrup for fruits is usually added to fill jar, the rubbers and tops adjusted so as partially to seal. 4. Cooking : The cans are placed on a rack in boiling water FOR ELEMENTARY GRADES 115 which completely covers them 2 or 3 inches. They are boiled for the required length of time. (Consult a canning time table.) 5. Sealing: When cooked the required length of time, the jars are lifted out of the water, the lid immediately tightened to seal completely and stood upside down to cool. . Ill this way, leakage can be detected. CANNING WITHOUT • SUGAR Fruits and fruit juices can be completely and successfully sterilized without sugar by placing the filled jars in a kettle of hot water and cooking for thirty minutes. These can be Sweetened at the time of using, or if plenty of sugar is available, may be made into jelly or jam. FRUIT AND VEGETABLE CANNING CHART BASED ON HOMB CANNING WORK CONDUCTED BY THE AGRICULTURE DEPARTMENT OE THE EEDERAIv GOVERNMENT Products to be Preparations Boiling Water Processing or Canned or Syrup Cooking Period Soft Fruits: Grade, rinse, 3 cups sugar to Hot water bath. Strawberries stem, pack 3 cups water. strawberries Dewberries whole Boil for 4 min. 8 min., other Blackberries or until 104 fruits 16 min. Blueberries degrees C. or 219 degrees F. Peaches Grade, rinse. is registered. Apricots seed, skin or Sweet Cherries pit. Pack Plums cherries whole, peaches and apricots pack in half. Sour Berry Fruit: Stem, pit, blanch Hot water bath Currants in hot water 1 16 minutes. Gooseberries min. Dip quick- Cranberries ly into cold water. Sour Cherries Pack whole closely. Hard Fruits: Grade, blanch 154 Hot water bath Apples min. in hot water 20 minutes. Pears dip quickly into Quinces cold water. Skin, core, pack whole, quartered or sliced. 116 HOME ECONOMICS COOK BOOK FRUIT AND VEGETABLE CANNING CHART (Continued) Products to be Preparations Boiling Water Processing or Canned or Syrup Cooking Period Vegetable Greens: Blanch in steam Fill jar with Hot water Asparagus from IS to 20 boiling water. bath 90 min., Spinach min. Dip into Add H tsp. salt except cauli- Cauliflower cold water. Cut to 1 pt. jar flower, 120 Brussels Sprouts in convenient or 1 tsp. to 1 qt. minutes. Beet Tops sizes. Pack jar. Swiss Chard tight, season Kale to taste.' French Endive Dandelion Tomatoes: Scald long Add 1 tsp. salt Hot water enough to loosen to 1 qt. jar or bath 22 iiiin. skins. Dip J^ tsp. salt to quickly into 1 pt. jar. cold water, core and skin. Pack whole. Com: Blanch on cob Fill jar with Hot water from 3 to 5 min. boiling water. 3 hours.' Dip quickly into Add 1 tsp. salt cold water. Cut to 1 qt. jar or from cob with 54 tsp. salt to sharp knife J 1 pt. jar. pack loosely. Legumes: Cull, string, Fill jar with Hot water Peas grade, blanch boiling water. bath 3 hours. Lima Beans from 2 to 5 min.l, Add 1 tsp. salt String Beans in boiling water. to 1 qt. jar or Lentils Pack whole. H tsp. salt to 1 pt. jar. Roots: Cleanse thor- Fill jar with Hot water Beets oughly. Scald boiling water. bath 90 Carrots till skins are Add 1 tsp. salt minutes. loose. Dip to 1 qt. jar or quickly into cold ^ tsp. salt to water. Remove 1 pt. jar. skins. Pack whole or in cubes A syrup made of 3 cups of sugar to 2 cups of water and boiled for 4 minutes, or until it reaches the temperature of 104 degrees C. or 219 degrees F. can be used in the canning of all fruits. The sugar should be well dissolved before placing on the fire, and the time counted when it begins to boil thfuout. FOR ELEMENTARY GRADES 117 "Variations may be made to meet the individual tastes and the different kinds of fruits. If a thinner and lighter syrup is desired, do not boil sugar and water more than 2 or 3 minutes. If a thicker, heavier syrup is desired, boil the sugar and water not more than 5 minutes." JELLIES GENERAL RULES Wash fruit, remove sfems and iinperfections. Cut large fruit into pieces. Use no water with watery fruits. Cook until the juice flows and the fruit may be crushed easily with a spoon, then remove from fire and strain. Use from three-fourths to equal parts of juice and heated sugar. Boil juice, add sugar, boil again. Jelly should be removed from the fire when several drops form a sheet on the edge of the spoon. Skim, turn into sterilized jelly glasses. PECTIN The juice of fruits that contain pectin, a substance similar to gelatin, can be made into jelly. Pectin dissolves in boiling water and stififens upon cooling. It is most abundant in the harder, parts of fruits, the core and the skin. Apples, quinces, crab-apples, currants and grapes make the best jellies. Jelly must be covered to protect it from mold. Paraffin is convenient for this purpose. APPLE JELLY Wipe apples, remove stem and blossom ends, and cut in quarters. Put in a granite or porcelain-lined preserving kettle and add cold water to same nearly to top of apples. Avoid squeezing apples which makes jelly cloudy. Then allow juice to drip through a jelly bag. Boil twenty minutes and add an equal quantity of heated sugar; boil five minutes, skim and turn in glasses. Cover and keep in a cool, dry place. 118 HOME ECONOMICS COOK BOOK CRANBERRY JELLY 2 c. cranberries % c. cold water 1 c. sugar Pick over or wash the cranberries ; put into a granite kettle — add the water and cook slowly for 10 minutes. Strain, add sugar and cook until it jellies. CURRANT JELLY 10 lbs. ctirrants » 2 qts. cold water Pick over and wash currants. Do not remove stems. Add cold water. Cook 30 minutes. Drain through a cheese-cloth bag over night or for several hours. Measure juice and to every pint, allow 1 lb. of granulated sugar. Boil the juice rapidly for 10 minutes, add the sugar and boil rapidly for 5 minutes. Pour into jelly glasses. The drained currants may be boiled again with 1 qt. water. Repeat the process. This makes a delicate jelly. If a raspberry flavor is desired add 1 qt. red raspberries. Wash the berries and add to the currants just before taking from fire and strain all together. GRAPE JELLY Grapes should be picked over, washed, and stems removed before putting into a preserving kettle. Heat to boiling point, wash and boil 30 minutes; then proceed as for other jellies. Part green and part ripe grapes make the best jelly. STRAWBERRY JELLY Excellent jelly can be made by using 3 parts of strained strawberry juice to 1 part of rhubarb juice and % c. of sugar to each cup of juice. Jelly is made from the clear fruit juice and sugar. Marmalade, butters and jams are the crushed pulp and juice of fruits cooked with sugar until of a thick consistency. Conserves are mixtures of fruit with nuts and orange peel, prepared much the same as preserves. Marmalades, conserves and butters are made with from % to FOR ELEMENTARY GRADES 119 equal weights of sugar and fruit — ^not measured as in the case of jellies. CONSERVES BLUE PLUM CONSERVE S lbs. large Blue Plums 1 pkg. raisins S oranges 1 lb. Eng. walnuts 2 lemons 4 lbs. sugar Stone the plums, and cut them into quarters. Wash the oranges, quarter and take out seeds, then grind them thru a food chopper. Chop the raisins. Mix altogether with the sugar and let stand over night. Cook slowly until the plum skins are soft ; then add the nuts chopped and put into jars. RHUBARB CONSERVE 2 lbs. rhubarb 1 orange 3 c. sugar 1 lemon j4 c. seeded raisins 1 c. walnut meats Wash rhubarb; cut into 1 inch pieces, sprinkle with sugar; add raisins; cut orange and lemon into thin slices, rejecting the seeds — add these and let stand until juice accumulates. Boil gently until thick, stirring frequently to prevent burning. Add nut meats — cook 2 minutes longer and pour into glasses. Seal when cold. NOTE: Ij^ lbs. plums, or 1 qt. cranberries with a qt. of water may be used in place of the rhubarb. PEACH JAM Peel, stone and cut peaches into small pieces. Weigh them and add equal weight of sugar. Mix well and let come slowly to a boil. Boil slowly ten minutes. Pour into sterilized jars, when cool, seal and label. MARMALADES ORANGE MARMALADE 2 grapefruit 2 lemons 2 oranges ^lice lemon and orange very thinly. Dig out the pulp from the grapefruit. If desired the peeling of one grapefruit may be 120 HOME ECONOMICS COOK BOOK cut into very fine strips and added. Let the fruit stand over night in twice its quantity of water. In the morning cook until tender then let stand until the following day. Measure the fruit and juice and add an equal measure of sugar. Cook until thick or about 1 hr. PINgAPPLB-APRICOT MARMALADE 2 pineapples 1 lb. dried apricots 1 orange Wash apricots thoroughly and cook over night. Put all the fruit through the food chopper; add an equal amount of sugar and if needed some of the water in which the apricots were cooked. Cook slowly about an hour or until it thickens. STRAWBERRY-RHUBARB MARMAI,At)E Use equal weights of strawberries and rhubarb, and sugar equal to the weight of the fruit. Stew the rhubarb until tender then add berries and sugar. Cook until thickened stirring frequently. Apple juice and orange improve the flavor of this marmalade. To 4 qts. of berries add juice from 1 lb. apples and 1 orange. RHUBARB-PINEAPPLE MARMALADE 2 lbs. rhubarb 1 lb. pineapple 3 lbs. sugar L,et the cut fruit and sugar stand until sugar is well dissolved. Cook a few minutes then add the juice of 1 lb. apples and of 1 lemon. Boil until it thickens. FOR ELEMENTARY GRADES 121 RELISHES CHILI SAUCE Chop together 1 pk. tomatoes, 3 green peppers and 6 small onions. Put this into a kettle and add 1 c. sugar, 1 tsp. salt, 2 c. vinegar. Cook over a slow fire until done, seal in bottles or cans. PEPPER HASH OR RELISH 12 sweet green peppers IS medium onions 12 sweet red peppers Put all through a grinder. Pour over them boiling water and let stand for 5 minutes. Strain through a sieve. Again cover with boiling water, and stand for 10 minutes. Drain and cook IS minutes, with 1J4 pts. vinegar, 2 c. sugar, 3 tbsp. salt, Put away in glasses, or glass cans. QUICK PICKLES Wash freshly picked pickles thoroughly, pour over them boiling water, and let them stand until morning. Wipe them dry and pack them in jars with little onions. Boil 1 gal. vinegai' with 3 tbsp. celery seed, 2 tsp. mustard seed, 1 tsp. powdered alum, 2 c. brown sugar and 1 c. salt. Dilute the vinegar if too strong. Pour this over the pickles and seal. SPICED PEACHES 2 c. vinegar 1 oz. stick cinnamon 4 c. sugar J4 pk. peaches 4 cloves for each peach Make a syrup of vinegar, sugar and seasonings, tied in a cheese-cloth. Scald, cool and peel peaches; put them into boil- ing syrup, and cook until soft, arrange in sterilized jars, cover them with the syrup ; adjust sterilized rubbers and covers. FRENCH OR MUSTARD PICKLES 1 qt. green tomatoes 1 c. salt 1 qt. onions (small) Yz c. flour 1 qt. ripe cucumbers J4 oz. tumeric '1 qt. cauliflower 3 large green peppers 2 qt. vinegar Yz c. mustard 122 HOME ECONOMICS COOK BOOK Clean the vegetables, chop them coarsely; mix salt with boiling water, pour over the vegetables and let stand until morn- ing. Drain off well. Plut tumeric, sugar, flour and mustard with vinegar, and cook until thick. Put into this the vegetables and let all come just to the boiling point, but do not let boil. Put in jars, seal and label. SLICED GREEN TOMATO PICKLES 2 gal. sliced green tomatoes 2 tbsp. ground mustard 12 onions (sliced) 2 tbsp. salt 2 tbsp. whole cloves 2 tbsp. whole allspice 2 tbsp. black pepper 2 qts. vinegar 1 qt. sugar Pack in jars and cover with the vinegar. PICKLED CHERRIES Select firm cherries, leave 1 inch of the stem, wash, and fill the cans with the cherries. For each pint can of cherries use: 1 tbsp. salt 1 bay leaf 2 tbsp. sugar 8 cloves Cover with half vinegar and half rain water, or freshly boiled water, cooled. Seal. FOR ELEMENTARY GRADES 123 CHAPTER XXI TH^ FEEDING OF YOUNG CHILDREN Too much stress cannot be laid on the importance of proper food for young chlidren. The health not only of the child but of the adult of the future depends in a large measure on the type of food eaten by the child and the food habits acquired in child- hood. Up to the age of nine months the food of the baby consists almost entirely of milk. All milk must be modified to suit the of the individual child and must be done under the direction of a physician so nothing further will be said here on this subject. It is absolutely necessary that the bottles, nipples and dishes used in the preparation of milk for the baby be thoroughly and carefully sterilized every day.- After the baby is nine months old it may be given small amounts of other foods, of which cereals are usually the first. These must be very thoroughly cooked. The method of cooking will be described in the recipes which follow. After the baby is a year old it should begin to take some of its milk from a cup or spoon and by the time it is two years old should discard the bottle altogether. It is important to teach children to chew all foods well. Fruits, vegfetables, cereals and simple desserts together with milk form the pf incipal part of a child's diet. Fruits are best where stewed or baked. Raw fruits especially bananas and apples are not good foods for young children. Orange juice is excellent. Strained tomato juice and prune juice can also be used-. Bread stuffs should be at least twenty-four hours old and are best when toasted or dried. Vegetables must be thoroughly cooked and for very young children should be rubbed through a strainer. All food for children must be seasoned. Desserts must be simple-well cooked and very slightly sweetened. 124 HOME ECONOMICS COOK BOOK Children of early school age should have very simple diets. Fruit, cereal — a cooked rather than a ready prepared one — toast, milk or cocoa and occasionally an egg make a good breakfast. At noon — a cream soup — ^potato; or rice and another veget- able, a very little plainly cooked and seasoned meat or fish, bread and a simple dessert. A glass of milk may be given after school, if it doesn't inter- fere with the appetite for supper, which should be simple and light on the order of the bfeakfast. Eating between meals is a bad habit to allow the child to form, especially if sweets are eaten. This spoils the appetite for the simpler, more wholesome foods served at the meal. In introducing new foods into the child's diet, only one at a time should be given and in small quantity, until one sees if the food agrees. Do not allow the child to decide what it will or will not eat. A child should take at least a pint of milk daily. This in- cludes that used on cereal, in cream soups, custards, etc. Never give children fish or highly seasoned foods, tea or coffee — hot breads — such as biscuits or muffins, vegetables such as cucumber, cabbage and cauliflower, any food that is not perfectly fresh or ripe. Young children should be fed small quantities of food at stated intervals. For a diet schedule consult your physician. PREPARATION OF I^OOD FOR BABY CBREAivS Boil 20 minutes over a flame, stirring constantly, then cook 2 hours in a double boiler. SCRAPPED Broil a thick piece of round steak until both BEEF sides are browned. Stand on edge and with a sharp knife split open like a book. With a dull knife or the edge of a spoon scrape the pulp from the freshly cut surface. VEGETABLE Boil spinach, carrots, young turnips, string beans, MASH any one or altogether until soft enough to be rubbed through a sieve. The part that is rubbed through is "Vegetable Mash." FOR ELEMENTARY GRADES 125 DRIED BREAD ' If Stale bread is not on hand — cut bread into rather thick slices, put into a slow oven and bake 20 to 30 minutes or until thoroughly dried. TOAST Toast must be made very crisp and dry — all the way through. iFRUiT Prunes, apricots, etc., must be stewed — ^pits re- moved if necessary and then pulp pressed through a strainer. BEE? JUICE Salt and slightly broil small pieces of thick lean round steak and while hot express the juice -yvith a meat press or ricer. The juice may be given hot or cold. To heat — add a little warm water to the juice or put the glass containing the juice in a pan of warm water. Do not boil it. JUNKET See under milk Page 13. SOET COOKED POACHED EGGS See under milk Page 22. COCOA See under milk Page 11. CREAM SOUPS See under milk Page 26. 126 HOME ECONOMICS COOK BOOK CHAPTER XXII SEMI-INVAUD DIET Often when there is sickness in the family the patient must be removed to a hospital, but if the patient remains at home- one of the things that hastens or retards his recovery is often "food." In many instances the doctor prescribes the diet, and care must be taken to follow his directions exactly. The diet of a sick person differs greatly from that of one who is well and often they must be coaxed to eat, especially when they are already convalescent. Too much stress cannot be laid on the necessity for serving the patient's meals daintily. The tray cover must be spotless— the china — silver and glass clean and shining. There should not be too much food on the tray at a time and the servings must be small and dainty. Everything must be well cooked. A flower or two on the tray or in a vase or glass add to the attractiveness. Be careful not to spill anything when carrying the tray arid make it a point to have hot foods truly hot and cold ones — cold. Never ask sick people what they would like to eat for they seldom know or care and a surprise often stimulates their appetite. Invalid diets are classed as follows : 1. Liquid — including broths, beef extract, milk, egg-nog, cocoa, etc. 2. Soft — ^including soft cooked eggs — ^milk toast — soft cust- ard — junket — jellies, etc. 3. Soft-solid — including creamed toast — eggs — oysters- tender chicken — sweetbreads, etc. 4. Special diet — ordered especially by the physician. SEMI-INVAWD COOKING . BEEE BROTH 1 lb. lean beef 1 pt. cold water Chop the beef fine and soak it in cold water 1 hr. or longer; Rut it in a saucepan, surrounded by lukewarm water and cook until it has become a reddish brown — stir constantly. Re- move from the fire, pour through a coarse strainer and season. FOR ELEMENTARY GRADES 127 1. Milk toast S. Custards 2. Soft cooked egg 6. Gelatine 3. Broiled egg 7. Cooked fruit 4. Cream sotips 8. Junket 9. Beef Tea — all beef juice recipe See general index for these recipes, A GRUEI, IS A THIN CEREAL SOUP Gruels must be thoroughly cooked, strained, seasoned and served very hot. Xhey may be made more nutritious by the addition of a beaten egg, or the beaten white alone may be stirred into the gruel before serving. Fl