TX 663 
 .C38 
 1915 
 Copy 1 
 
 •INCINNATl PUBLIC SCHOOLS 
 
 Domestic Science 
 
 DEPARTMENT. 
 
 Course of Study 
 
 f 19151 
 
 d ._ 
 -"^S"? 
 
CINCINNATI. PUBLIC SCHOOLS. 3)^>«fiW 
 Course 
 
 in 
 
 Domestic Science 
 
 c^fe 
 
 SEPTEMBER, 1915 
 
 January, 1915. 5JM. 
 
CONTENTS 
 
 
 \^\5 
 
 Matter: Its Nature and Change. 3 
 Food in its Relation to Life.. 3 
 
 Dust and Dirt 4 
 
 Methods of Cooking and Meas- 
 uring 5, 6 
 
 Dish Washing 6 
 
 Table Service 7 
 
 Fire and Fire Building 9 
 
 Water 10 
 
 Beverages 10 
 
 Fruit 11 
 
 Potatoes . .■ 12 
 
 Vegetables 14 
 
 Cereals 15 
 
 Stale Bread 16 
 
 Milk 17 
 
 Milk Soups. White Sauce 18 
 
 Salad ; 20 
 
 Cheese 21 
 
 Macaroni 22 
 
 Eggs 23 
 
 Eggs and Milk 26 
 
 Sugar 26 
 
 Meat and Soups 28-30 
 
 Salt Meats 33 
 
 Fish 33 
 
 Oysters 35 
 
 Scalloped Dishes 36 
 
 Croquettes 37 
 
 Flour 38 
 
 Pour Batters 39 
 
 Batters lightened with Gas..., 40 
 Batters lightened with Gas and 
 
 Eggs 42 
 
 Doughs with Baking Powder.. 43 
 
 Doughs with Yeasts 44 
 
 Cakes 46 
 
 Pastry 48 
 
 Gelatine Desserts 48 
 
 Frozen Desserts 49 
 
 Invalid Cookery 50 
 
 Preserving 51 
 
 
Course of Study 
 
 MATTER: ITS NATURE AND CHANGES. 
 
 Many substances that we are familiar with undergo changes. The 
 burning candles change from an opaque solid to a translucent liquid. Salt, 
 being mixed with water, becomes a clear liquid not distinguishable from 
 water itself. Heat changes ice into water and water into steam. 
 
 The burning of wood, which is the uniting of the solid carbon of the 
 wood with the gas, oxygen, form a gas carbon dioxide, which is quite 
 different from oxygen. When the action is over, a handful of gray ashes 
 is all of the solid substance left. 
 
 Some of these changes are only a change in the form of matter. The 
 liquid candle grease will return to solid form when cooled; dissolved salt 
 may be recovered by evaporating the water ; steam may be collected and 
 condensed into form of water again. These are called physical changes. 
 That part of the melted candle which was burnt will not return to its 
 original form. Burnt sugar will never be sweet and white again. The 
 ashes can not be changed into wood. These changes are changes in the 
 composition of matter, and are called chentical changes. 
 
 Elements and Compounds: — Some substances consist of but one thing, 
 hence are called simple, such as iron, 'oxygen and carbon. A simple sub- 
 stance is called an element. 
 
 Some substances are composed of two or more elements, as water 
 What two elements make up water? .A substance composed of two or 
 more elements is called a compound. 
 
 In a mLvture each substance keeps its own properties ; in a compound 
 these give place to new properties belonging to the compound. 
 
 The most common elements are: 
 
 1. Oxygen, an invisible, odorless gas which unites very readily with 
 other elements to form compounds. The uniting of oxygen with other 
 elements is called oxidation. Example: iron rust. 
 
 2. Hydrogen is an invisible gas. It will burn and unites with oxygen 
 to form water. 
 
 3. Nitrogen is an invisible, incombustible gas. It does not unite 
 readily, and the compounds into which it enters break up easily. 
 
 4. Carbon exists as an element in two forms — graphite, the "lead" 
 in pencils, and the diamond. It enters into more compounds than any 
 other element. It is contained in all organic substances, as is shown by 
 their blackening (carbonizing) when heated. 
 
 FOOD IN ITS RELATION TO LIFE. 
 
 The body of the human being, like the bodies of most animals and 
 plants, consists of organs or parts. The special work of each organ is 
 called its function. What is the function of the eye? Of the lungs? Of 
 the stomach? Of a leaf? 
 
 The various kinds of material composing the organs of the body is 
 called tissue, bony tissue being found in bones, nerve tissue in nerves, 
 muscular tissue not only in muscles, but in the organs. 
 
 The tissues of the bod|y are made up of cells. These cells may be 
 likened to the cells in thg honeycomb or the bricks in the wall of a house. 
 
 In the cells of the body many convpounds are found, most of them be- 
 ing combinations of some or all of the following elements : carbon, hydro- 
 gen, oxygen, nitrogen. It is estimated that oxygen forms two-thirds of 
 the human body; hydrogen, one-eleventh; nitrogen, one thirty-ninth. 
 
 Food. — Since our bodies are composed of the elements — carbon, hy- 
 drogen, oxygen and nitrogen in different compounds — our foods to nourish 
 the body, should contain the same elements. We find that food does con- 
 tain these elements in various compounds. We divide the compounds into 
 groups, called the five food principles — proteins, carbohydrates, fats, 
 water, mineral matter. 
 
Ciiu-iiiiiafi Public ScJiools 
 
 Foods. 
 
 Organic. 
 
 Inoraanit 
 
 1) Protein or 
 building. 
 
 2) Carbo-hydrates or 
 heat, fat and 
 energy producing, 
 
 3) Fat or heat 
 producing. 
 
 ^ 4) Mineral matter 
 
 bone forming. 
 ' 5) Water. 
 
 Albumen. 
 Casein. 
 ■{ Gelatin. 
 Vegetable 
 casein. 
 
 t Sugar. 
 
 I Starch. 
 
 ^ Vegetable. 
 
 ' Animal. 
 
 Salt. 
 Lime. 
 
 Potash, etc 
 
 Meat. 
 Milk. 
 Eggs. 
 Fish. 
 . Cheese. 
 
 Proteins contain compounds of nitrogen, so are called nitrogenous 
 foods. Proteins are absolutely necessary to life, as they are the only foods 
 which can repair and build muscular and other tissue. Proteins are found 
 in meat, fish, eggs, milk, cheese, peas, beans, lentils and grains. 
 
 Carbohydrates are derived from vegetable sources, and include 
 starches, sugars, cellulose and gums. They do not contain nitrogen. What 
 do they contain? They yield heat and energy and may be changed into 
 fat in the body. 
 
 Fats and Oils yield heat to body, and probably help to form fatty 
 tissue. They are obtained from both animal and vegetable sources. They 
 are composed of carbon and hydrogen, with less oxygen than carbo- 
 hydrates. 
 
 Water constitutes about two-thirds to three-fourths by weight of the 
 human body. Water is necessary to soften and dissolve the food; it car- 
 ries food and dilutes the blood, helps to carry off waste material, and by 
 evaporation, keeps the body at the normal temperature, 98° F. It also 
 aids digestion and does important work in the body. It is composed of 
 hydrogen and oxygen. We could not live without water. 
 
 Mineral matter includes compounds of lime, potassium, sodium, iron, 
 etc. Common salt, a kind of mineral matter familiar to all, is the only 
 mineral added in pure form to our food. Mineral matter is necessary to 
 life, to digestion, to the blood. It helps to form bones, hair, nails and 
 teeth. The mineral matter of foods is supplied principally in juices of 
 fresh meats, fish, fruits and vegetables, and some small amount of cereals 
 and grains. 
 
 DUST AND DIRT. 
 
 Dirt is anything unclean. As commonly used, the word includes rem- 
 nants of anything, clean or otherwise, left where they do not belong, as- 
 sand, earthly particles, particles of wornout clothing, animal or vegetable 
 refuse. Dirt may be wet or dry. 
 
 Dust is always dry, and the particles of which it is composed are so 
 fine and so light in weight that there is always mire or less of it floating 
 in the air. Dust is made up of the same substance as dirt, only dried and 
 ground exceedingly fine. It also includes tiny seeds capable of growth. 
 Dust and dirt are always repulsive, because they mean disorder and care- 
 lessness ; but when it is known that dust is usually accompanied by mil- 
 lions of the tiniest plants it is possible to imagine, some of them known 
 to be the cause of decay of animal and vegetable substances, while others 
 cause dangerous diseases, like diphtheria, consumption, etc., it becomes a 
 matter of great importance to dispose of dirt and dust in such a way that 
 tnese plants are killed and so prevented from doing further harm. 
 
 Dust Plants.—These tiny plants, so called because thev are frequently 
 found m dust, may be classed in general under three heads": veasts, moulds, 
 and bacteria. They are also called "germs" or "microbes."' Germ means 
 
Course of Study 5 
 
 that form which something grows, and microbe means a "little, living 
 thing." The yeasts cause the fermentation of "working" of preserves and 
 other foods. These are wild or uncultivated yeast plants and are of sev- 
 eral species, similar in their habits of growth to the yeast used in bread- 
 making. 
 
 ■Moulds grow and multiply rapidly in warm, moist places and destroy 
 food and clothing. Mildew is a form of mould. 
 
 Bacteria. — The most important are the microscopic plants usually 
 meant when germs are spoken of, some of which cause diseases; many are 
 harmless; some are very useful and necessary. The scientific name of these 
 plants is bacteria, a word which means "little rods." One is a bacterium 
 two or more are bacteria. They are so named because many of them, when 
 magnified many hundred times, are seen to be shaped like little rods or 
 pencils. Bacteria are the smallest and simplest of known living things, 
 each one being a simple cell, or exceeding small mass of living substance, 
 or protoplasm — is soft, jelly-like, colorless and very nearly transparent 
 and the cell wall is very thin. 
 
 She — Bacteria are so small that they can not be seen without a power- 
 ful microscope, which causes them to appear several hundred times larger 
 than they really are. It would take from ten to fifty thousand of them, 
 side by side, to equal an inch. 
 
 Source — The home of many bacteria is in the upper layers of the earth, 
 but, being so small, they are carried by the wind and rain and snow almost 
 everywhere — in the air, in the water, in our food, on the bodies of men 
 and animals, in their mouths, under the nails. 
 
 Conditions for Grozutli. — Like any other living thing, bacteria require 
 moisture. Many require heat, but not all, as some can grow at freezing 
 temperature. Some require air ; others, very little. All multiply very 
 rapidly under favorable conditions, one dividing into two, two into four, 
 four into eight, and so on. This sometimes occurs as often as four times 
 in twenty minutes, so, though exceedingly small, this rapid increase in 
 numbers enables them to accomplish enormous results in a very short tiirie. 
 As they grow, some kinds of bacteria throw out poisonous substance which 
 cause dangerous diseases. For example, the germs of the disease, con- 
 tained in the matter coughed up by consumptives, drying on the sidewalks, 
 etc., may be carried by the dust to well persons. 
 
 Bacteria can live and stay at rest a long time without food. Many 
 forms of bacteria are harmless and some are very useful and necessary in 
 many ways. As we can not readily tell the dangerous kind when present, 
 we dispose of all dust and dirt by burning. Dark, damp places are most 
 favorable for the growth of all germs, while fresh air and sunliglit are 
 great disinfectants. 
 
 METHODS OF COOKING. 
 
 Three things are essentional to life — air, water, food. 
 Food is whatever nourishes the body. Cooking is making food ready 
 to eat. This is done chiefly by means of heat. 
 
 Reason for Cooking. 
 Food is cooked — 
 
 1. To make it more attractive. 
 
 2. To make it more palatable. 
 
 3. To develop flavor. 
 
 4. To make it more easily digested. 
 
 5. To kill germs. 
 
 Plant Foods. 
 
 All plant foods undergo a kind of cooking by the heat of the sun, as 
 do animal foods by the heat of the animal body. 
 
 Cooking. 
 
 The word cooking is derived from the Latin words meaning to boil, 
 bake, seethe, dry or ripen. 
 
 Drying and ripening are natural cooking. Drying in the sun was prob- 
 
6 Cincinnati Public Schools 
 
 ably the earliest mode of cooking; then roasting before the open fire, next 
 baking in hot ashes; this last was the primitive oven. 
 
 Methods of Cooking. 
 The main methods of cooking are boiling, stewing, steaming, broil- 
 ing, roasting, baking, frying and sauteing. 
 
 1. Boiling is cooking in boiling water. Food may be cooked in water 
 which is hot but not boiling; this is often incorrectly called boiling. 
 
 2. Stezwng is cooking slowly and a long time in a small quantity of 
 water. 
 
 3. Steaming is cooking over the steam from boiling water. 
 
 4. Baking is cooking by the dry, confined heat of an oven. 
 
 5. Roasting is cooking in oven with a very small quantity of water. 
 
 6. Broiling is cooking by direct exposure to heat over fire. 
 
 7. Frying is cooking in enough hot fat to cover. 
 
 8. To saute is to cook in small quantity of fat, cooking on one side 
 then on the other. This is commonly called frying. 
 
 Measuring. 
 
 Exact measuring is necessary to get the best and most uniform re- 
 sults in cooking. 
 
 Flour, meal, powdered sugar, soda and baking powder should be sifted 
 before measuring. 
 
 All materials are to be measured level. Measure dry materials into a 
 cup with a spoon, leveling the top with a knife. A cupful of liquid is all 
 the cup will hold. A spoonful of liquid is all the spoon will hold. 
 
 To measure butter, lard, or any solid fat, pack solidly into the cup and 
 level off with a knife. 
 
 To measure a spoonful or cupful of dry substance, heap materials on 
 spoon or cup, lift it and level with the flat surface of a case knife. 
 
 Half a spoonful is a spoonful divided lengthwise. Quarter of a spoon- 
 ful is a spoonful divided into half lengthwise and crosswise. 
 
 A speck is as much as will lie on the tip of a pointed knife. 
 
 Abreviations. 
 
 tbsp. stands for tablespoon. oz. stands for ounce. 
 
 tsp. stands for teaspoon. lb. stands for pound. 
 
 ■ c. stands for cup. spk. stands for speck. 
 
 g. stands for gill. min. stands for minute, 
 
 pt. stands for pint. h. stands for hour, 
 qt. stands for quart. 
 
 Equivalents. 
 Measures. Weights. 
 
 3 tsp.— 1 tbsp. 2 c. liquid— 1 lb. 
 
 4 tbsp.— ^ c. 4 c. flour— 1 lb. 
 
 ]6 tbsp.— Ic. 2 c. solid fact— 1 lb. 
 
 2 g. — 1 c. 2 c. granulated sugar — 1 lb. 
 
 2 c— 1 pt. 3 c. meal— 1 lb. 
 
 2 pt.— 1 qt. 2 c. solid meat— 1 lb. 
 
 4 qts.— 1 gal. 2 tbsp. butter— 1 oz. 
 
 2 tbsp. sugar — 1 oz. 4 tbsp. flour — 1 oz. 
 
 2 tbsp. liquid — 1 oz. 
 
 Juice of one lemon — 3 tbsp. 
 
 One rounded spoonful is equal to two level spoonfuls. 
 
 DISH-WASHING. 
 Preparation. 
 Scrape all food from dishes, rinse cups. Pile all dishes of one kind 
 together. Soak in cold water dishes which have been used for milk, egg 
 and starchy foods ; those used for sugary substances, in hot water. Wipe 
 greasy dishes with soft paper, then soak in hot water. Make ready two 
 pans, the dishpan half full of hot, soapy water, the rinsing pan half full of 
 clear, hot water. Drain the dishes in a draining pan or rack. Have a 
 clean, dry place clear for dried dishes 
 
Course of Study 7 
 
 Order and General Directions. 
 Where there are many dishes, begin by washing cooking utensils. First 
 the large kettles, then the smaller articles of kitchen ware. For these use 
 a heavy dish-cloth and towel. Use sapolio to remove food that sticks or is 
 burnt on. If tinware is discolored by food burned on, boil out with strong 
 soda water. Use dish-cloth on ironware, a scrubbing brush, if necessary 
 on enameled ware, tinware and wire strainers. Clean seams in utensils 
 with a wooden skewer. Be careful not to wet the cogs of a Dover egg- 
 beater. Wash the lower part and wipe off the handle with a damp cloth. 
 Water washes the oil out of the cogs, making the beater hard to turn. Wash 
 tea and coffee pots in hot water without soap, cleaning the spout carefully. 
 Dry and leave uncovered for a while. Take clean water, soft dish-cloth 
 and towel. Wash glass, silver, delicate china, cups and saucers, then the 
 larger dishes. Do not put knife handles in water. Water discolors and 
 cracks ivory and bone handles, and may loosen wooden ones. Polish steel 
 knives with pulverized Bristol brick or sapolio, rubbing with a cork. Clean 
 silver with whiting and soft cloth ; polish with chamois. Wash dish and 
 rinsing pans and wipe dry with a towel, not with dish-cloth. 
 
 Care of Dish-Towels and Cloths. 
 
 Dish-cloths, dish-towels and sink cloths should be hemmed. Use each 
 cloth only for the purpose for which it is intended. Dish-towels and 
 cloths should be washed thoroughly after each using, scalded and dried 
 out of doors if possible. 
 
 Care of the Sink. 
 
 When dish washing is finished, wash every part of the sink with hot, 
 soapy water. Wash above and around the sink. Use a wooden skewer to 
 clean behind the sink pipes. Flush the sink with boiling water every day 
 and once a week with a strong solution of washing soda. 
 
 Scrubbing Boards and Tables. 
 ■ Do not wash bread board or rolling pin in an iron sink. The iron will 
 leave marks on them. Clean them at the table. Wash thoroughly with a 
 wet cloth. Rub sapolio on the wet board, wet the scrubbing brush and 
 scrub well with the grain of the wood; rinse off the suds and wipe as dry 
 as possible. A pastry-board should be scraped with the grain of the wood 
 and wiped with a cloth wet in cold water. Grease spots on unfinished 
 woods are removed by using borax or ammonia. 
 
 Care of the Refrigerator. 
 The refrigerator should be looked over daily, that no food is left to 
 spoil. Hot food or food with a strong odor should not be put into the 
 refrigerator. Once a week everything should be taken out and every part 
 of the refrigerator washed with a solution of washing soda, using a mop 
 or small broom. Flush the waste pipe with the sal soda solution. Wipe 
 as dry as possible, leaving the refrigerator open until thoroughly dry. Put 
 shelves in the sun, in the open air, or dry near the fire. It is easier to 
 prevent bad odors in a refrigerator than to remove them. 
 
 TABLE SERVICE. 
 
 On the proper table service much of the comfort, cheerfulness and re- 
 finement of the family depend. No amount of lavishness and perfection in 
 the preparation of the food will compensate for poor arrangement and ser- 
 vice in the dining-room. The most perfect order, and yet the greatest 
 freedom, should exist. 
 
 ■No matter what the style of living may be — and this applies to the 
 simplest as well a? the most elaborate households — there should always 
 be a care to make the table and food pleasing to the eye. Well-laundered 
 table linen, tableware that has been properly washed and wiped and that 
 is arranged in an orderly manner, are the strongest factors in making a 
 table elegant and attractive. .A few flowers loosely arranged, a bunch of 
 ferns, or a small plant or fern will adorn and brighten a table more than 
 any other one thing that can be used. Such decorations are in place on 
 the humblest or the most sumptuous tables. 
 
8 Ciiu'innati Public Schools 
 
 The table linen should be absolutely clean. The cloth should be long 
 enough to hang well around the table. Under the linen cloth have a 
 silence-cloth, either, table felting or some other soft and heavy material. 
 The table is sometimes used bare, with doilies. Place the tablecloth in the 
 center of the table, having the folds straight with the edge of the table. 
 Have center-piece, if used, exactly in center of table. Napkins, simply 
 folded, unstarched, are placed at the left of the plate, two inches from 
 edge of table. Arrange dishes systematically, although not necessarily in 
 straight rows. When there are no warm dishes to be served, place a plate, 
 right side up, for each person, having them arranged symmetrically around 
 the table. 
 
 Place knife on right side, with sharp edge towards plate. 
 
 Place fork on left side, with tines up. 
 
 Place soup spoon at right of knife, bowl up. 
 
 Place teaspoon at right of soup spoon, bowl up. 
 
 Place glass, top up, upper right hand side, above knives. 
 
 Place the butter, or bread and butter plate, at the upper left hand side. 
 
 Place water bottle, milk, salt and pepper-cruets, etc., at corners of 
 table. 
 
 Place soup ladle in front of the hostess, the handle to the right, 
 bowl up. 
 
 Place carving knife at the right of the carver, fork at the left. and 
 gravy spoon at right. 
 
 Place several large spoons at each end of table. 
 
 Place dishes that are to be served' at table directly in front of server. 
 
 When- finger-bowls are used, put them on desert plates, with a doily 
 underneath the bowl; place at left side of each person. 
 
 When fruit is served at first course, place finger bowls in center of 
 cover. 
 
 Where the hostess pours the tea or coffee, arrange the service neatly 
 in front of her. 
 
 Arrange chairs at sufficient distance from the table so they need not 
 be drawn out when people are seated. 
 
 Rules for Serving. 
 
 Cold food should be served' on cold dishes; hot food on hot dishes. 
 
 When passing a dish, hold it so that the thumb will not rest upon the 
 upper surface. 
 
 In passing d'ishes from which a person is to help himself, pass always 
 to the left side, so that the food may be taken with the right hand. 
 
 In passing individual dishes, such as coffee, etc., set them down care- 
 fully from the right side. 
 
 When the dishes are being served by a person at the table, the wait- 
 ress should stand at the left, hold the tray low and near the tab^e. Take 
 on the tray one plate at a time and place in front of the person for whom 
 it is intended, setting it down from the right side. 
 
 When one course is finished, take the trap in the left hand, stand on 
 the left side of the person and remove the soiled' dishes with the ri.:iht 
 hand, never piling them on top of each other. 
 
 Soiled dishes should be removed first, then food, then clean dishes, 
 then crumbs. 
 
 Fill the glasses before every course, without lifting them from the 
 table. 
 
 Never fill glasses over three-fourths full. 
 
 Before the dessert is served, remove the crumbs from the cloth with 
 a brush, crumb knife or a napkin. 
 
 Do not let the table become disorderly during the meal. 
 
 The hostess should serve the soup, salad, dessert, coffee, and, at a 
 family dinner, the vegetables and entrees. 
 
 The host serves the fish and meat. 
 
 Whether waiting or being v/aited upon, remember that the Golden 
 Rule is the best rule for table etiquette. 
 
Course of Study 9 
 
 How TO Clean Room and Table After the Meal. 
 
 Brush the crumbs from the floor. Arrange the chairs in their places. 
 Collect and remove knives, forks and spoons. Empty and remove cups. 
 
 Never set any food away on dishes used for serving. 
 
 Pile all dishes of one kind together. 
 
 Brush the crumbs from the cloth and foldi it carefully in the creases. 
 
 If the napkins are to be used again, place them, neatly folded, in their 
 individual rings. 
 
 FIRE AND FIRE BUILDING. 
 
 Heat is produced in four ways — 1, by the sun's rays; 2, by friction or 
 rubbing ; 3, by combustion or burning ; 4, by electricity. 
 
 Combustion is the uniting of two or more elements to form a new 
 compound. Combustion always produces heat, and, if rapid, sometimes 
 light. 
 
 In order to have a fire three things are necessary : 
 
 1. Fuel or something to burn. 
 
 2. Heat, to make the fuel hot eiiougli to burn or to reach its "kindling 
 point." 
 
 3. Air to keep it burning or support combustion. 
 
 Pure air is composed of oxygen and nitrogen. The oxygen is the part 
 needed to keep the fire burning. 
 
 Fuel is anything used to make a fire. The kinds of fuel most commonly- 
 used in ranges are wood, coal and charcoal. Gas, gasoline, kerosene are 
 burned in stoves prepared especially for their use. Fuels are composed 
 mostly of carbon and hydrogen, with a small amount of oxygen. 
 
 When fuel is heated sufficiently to burn, the carbon of the fuel unites 
 with the oxygen of the air, and forms a gas, carbon-dioxide. The hydro- 
 gen of the fuel unites with the oxygen of the air to form watery vapor. 
 Carbon dioxide and watery vapor are thus known as the "products of com- 
 bustion." Ash is what remains after all that is combustible has been 
 burned. 
 
 Fires are usually inclosed in iron boxes called ranges or stoves. In 
 front, or at one end, is the fire box, or the part of the stove where the fire 
 is made. This has a lining of fire brick to protect the iron from the hot 
 coals. At the bottom is the grate, made of bars of iron with openings 
 between, to allow the air to go up through the fire and also to allow the 
 ashes to drop into the ash pan. Every stove must have two openings — one 
 to supply air and another to allow smoke, gases, and watery vapor to escape 
 through the chimney. The slides controlling these openings are called 
 dampers. The slide which controls the opening supplying fresh air is in 
 the front and belozu the fire box. This is called the fresh-air damper. The 
 slide controlling the opening in the chimney is called the chimney damper. 
 In cooking stoves and ranges there is another damper so arranged, as to 
 force the hot air around the oven and so heat it before reaching the 
 chimnej'. 
 
 Fire-Building. 
 
 Free the fire liox from the ashes; remove covers and brush soot from 
 them. Lay the fire, putting in crumpled newspapers or shavings ; next dry 
 kindling arranged crosswise ; then coal on top of the fire box. Open dam- 
 pers and light the fire from the grate in front. The stove may be black- 
 ened when the fire is lighted if dry polish is used. Liquid polish usually 
 contains combustible fluid and should be used only when fire is out and 
 stove is cold. 
 
 Gas Range. — To light a top burner strike a match, turn on the cock and 
 apply the match after the cock is turned. To light the oven burner, open 
 the lower door, turn on the pilot light and light from the outside. Turn on 
 the burner stop cocks. When both are lighted, turn off the pilot. The gas 
 flame should be blue ; a yellow or red flame does not give the heat, smokes 
 and wastes the gas, and is caused by the flame flashing back into the air 
 chamber. The gas should be turned off and the burner relighted. 
 
10 Cincinnati Public Schools 
 
 WATER. 
 Water a Necessity. 
 Without water there is no life; a seed kept dry never sprouts; an 
 unwatered plant dies. 
 
 Water occurs more commonly and in larger quantities than any other 
 
 liquid. „ 
 
 Source. 
 
 As rain it collects in lakes, rivers, springs, etc. 
 
 Kinds. 
 
 Two kinds, hard and soft. Hard water has mineral matter dissolved 
 in it. Soft has little or none. 
 
 Facts.- 
 
 Because of its solvent power, water is rarely found perfectly pure; it 
 not only dissolves mineral matter, but also organic (animal or vegetable). 
 
 Water which has been standling in the pipes several hours should' not 
 be used "for cooking or drinking purposes, as it dissolves the lead. 
 
 Water dissolves almost anything with which it comes in contact. 
 
 Hot water dissolves more things than cold. 
 
 Soft water should be used for cooking. 
 
 To Soften Hard Water. 
 
 Slightly hard water may be softened by boiling. Boiling will also 
 destroy the germs. 
 
 Clear water lecomes no hotter than 212°, consequently fuel is wasted 
 in keeping up more than is required to keep the water at the boiling 
 point. 
 
 Economize heat by keeping the vessel covered'. 
 
 Water expands in heating; if kettle is too full, it will boil over. 
 
 Water loses its gases in boiling, giving it a flat taste — replace them by 
 poi:ring from one vessel to another. 
 
 Drinking Water. 
 
 Gocd drinking water is a clear, colorless, almost tasteless, odorless 
 liquid, free from disease germs and contains a small amount of mineral 
 matter. If there is any doubt about its purity, it should be boiled ten 
 minutes to kill the germs. 
 
 Temperature Used in Cooking. 
 
 Test with a thermometer. 
 
 (a) Luke warm, 98° ; body- heat. 
 
 (b) Scalding, 150°; too hot to keep the fingers in. 
 
 /(c) Simmering, 185°; small air bubbles appear at bottom and sides 
 of vessel, causing a movement of water. 
 
 (d) Boiling, 212°; large bubbles appear on the surface, all over the 
 water; break; steam escapes. 
 
 (e) Freezing, 32°; water changes to ice andi ice changes to water. 
 
 Uses to the Body. 
 Water constitutes about two-thirds or three-fourths of the body, 
 consequently we must take about four pints daily, part of which we drink 
 and part of which is in our food. 
 
 1. Water quenches the thirst. 
 
 2. Water dissolves and helps digest the food. 
 
 3. Water carries off waste products. 
 
 4. Water keeps the temperature normal. 
 
 BEVERAGES. 
 Tea and Coffee. 
 Tea and coffee are not foods, but beverages that have a stimulating 
 effect on the nerves ; they relieve fatigue and prevent tissue from wearing 
 out. 
 
 Do not use too much or too strong tea and coffee, especially for young 
 people. 
 
 Tea is valued' for its theine ; coffee, for its caffeine. 
 
 Both contain tannin, a bitter substance very injurious to the stomach. 
 
Course of Study 
 
 11 
 
 1 tsp. tea. 
 1 c. boiliiK 
 
 water. 
 
 Boiling tea or letting tea or coffee stand longer than live minutes on the 
 leaves or grounds will extract this tannin. 
 
 General Rules. 
 
 1. Keep the tea and coffee in closely covered jars. Buy coffee un- 
 ground. 
 
 2. Do not use tin tea or coffee pots. 
 
 3. Scald tea and coffee pots before using. 
 
 4. Use freshly boiled water in making tea- and coffee. 
 
 5. Stir tea before serving. 
 
 '6. Serve coffee with cream or hot milk. 
 
 Recipes — Tea. 
 Put the tea in a scalded teapot and pour the 
 boiling water over it. Steep five minutes. 
 Strain and serve either hot or iced. 
 Russian Tea. 
 Make tea by above recipe and serve with a 
 slice of lemon and sugar ; .serve hot. 
 Boiled Coffee. 
 Mix with the coffee one tablespoonful of 
 cold water ; add boiling water and boil three 
 minutes. Remove to back of stove, add an- 
 other tablespoonful of cold water and settle 
 five minutes. Crushed egg shells may be mixed 
 with the coffee to help clear it. 
 Filtered Coffee. 
 Put the coffee into the upper part of a 
 scalded filter coffee pot and pour the hot water 
 slowly through it. The coffee pot must be 
 kept hot while the coffee is being made. 
 Cocoa. 
 Mi.x cocoa, sugar and salt with water and 
 boil five minutes. Stir this into hot milk and 
 cook in double boiler one-half hour. Beat with 
 a Dover beater several minutes and serve. 
 
 2 tbsp. coarsely ground 
 
 coffee, 
 1 tbsp. cold water, 
 1 c. boiling water, 
 1 tbsp. cold water. 
 
 IH tbsp. finely ground 
 
 coffee, 
 Ic. boiling water. 
 
 3 tbsp. cocoa, 
 3 tbsp. sugar, 
 %. tsp. salt, 
 2 c. milk, 
 2 c. water. 
 
 FRUIT. 
 
 Experiment 1. Grate and squeeze an apple. 
 
 What does so much jiiice mean? 
 
 What makes an apple hard? 
 
 Experiment 2. Taste the apple. 
 
 What substance does it contain? 
 
 With a few exceptions fresh fruit has little nourishment in it, but is 
 nevertheless an essential food. Fruits contain a large amount of water, 
 cellulose, some sugar and mineral salts, and are eaten for their delicious 
 flavor, refreshing juices and mineral compounds. 
 
 These mineral salts supply elements which are essential to pure blood, 
 and for this reason fruit should form an important part of our diet, espec- 
 ially in summer. 
 
 Methods of Cooking Used in this Lesson. 
 Baking is cooking in an oven, by the application of heated air. Stew- 
 ing is cooking for a long time in water, usually below the simmering point. 
 
 Dried Fruits. 
 Prunes, apricots, peaches, dates, figs, raisins and currants are our com- 
 mon dried fruits. When fresh they contain from 80 to 90 per cent water, 
 but this is reduced to nearly 20 per cent in drying. In cooking, the dried 
 fruit will take up only the amount of water lost in drying. 
 
 General Rules for Cooking Dried Fruits. 
 
 Wash thoroughly but quickly in cold water, taking each piece in the 
 
 fingers. Change the water until the fruit is clean. Let soak in cold water 
 
 several hours, allowing ^ quart of water to 14 pound of fruit. Cook in 
 
 the same water until soft. Long soaking and quick cooking gives the most 
 
12 
 
 Cincinnati Public Schools 
 
 1 c. sugar, 
 
 J/j c. hot water. 
 
 natural flavor. Sweeten to taste and cook five minutes longer. If the 
 syrup is too thin, remove the fruit and allow the syrup to cook until thick- 
 ened ; then pour over the fruit. 
 
 Steamed Apples. 
 Core and pare sound, tart apples. Place on a plate in a steamer and 
 allow to steam until tender. Arrange on a glass serving-dish and pour 
 syrup over them. 
 
 Syrup. 
 Amount for eight apples. Cook the sugar 
 and water together, without stirring, for five 
 minutes. 
 
 Baked Apples. 
 Select sound, tart apples; wash, remove the core, and, if the apples 
 are thick-skinned, they shouldi be pared. Place in an earthenware or gran- 
 ite baking dish and pour one tablespoonful sugar, mixed with a little spice, 
 into the cavity in each apple. Pour enough boiling water around the apples 
 to cover the bottom of the baking dish, and bake until soft in a hot oven, 
 frequently dipping the syrup in the pan over the apples. Serve hot or cold 
 with milk or cream. 
 
 Stewed Prunes. 
 Cook prunes according to general direc- 
 tions for stewed fruit. Flavor with the sugar 
 and sliced) lemon. 
 
 1 lb. prunes, 
 
 2 tbsp. sugar, 
 1 lemon. 
 
 H c. apricots. 
 4 c. water, 
 J4 c. sugar. 
 
 1 qt. cranberries, 
 1 lb. sugar, 
 1 c. water. 
 
 Uncooked Apricots. 
 Wash apricots carefully and let them stand 
 in cold water 12 hours. Drain off the water 
 and cook with the sugar 20 minutes. Pour 
 this over the fruit and let stand several hours. 
 Again drain ofif syrup and bring to the boil- 
 ing point. Pour over the fruit. Serve cold. 
 
 Cranberry Jelly. 
 Pick over and. wash the cranberries, cook 
 them slowly with the water for about fifteen 
 minutes, and press through a strainer. Re- 
 turn to the fire and add the sugar, stirring 
 until it is dissolved. Boil without stirring five 
 minutes longer ; pour into a mould and let it , 
 stand until firm enough to turn out. Serve \ 
 with poultry, mutton or game. 
 
 Rhubarb Sauce, Steamed. 
 Cut ofif the leaves. Wash the stalks and cut them into y^-'mch lengths. 
 To each pint of rhubarb add one' cupful of sugar and cook it in a double 
 boiler till soft. Add more sugar if it tastes too sour. Do not stir it. The 
 pieces of rhubarb should be unbroken. 
 
 Baked. 
 Prepare and sweeten the rhubarb as for steaming. Cook it in a deep 
 dish in a moderate oven until tender and deep red in color. 
 
 Potatoes. 
 
 The Potato. — If we examine the potato, we find small scars, called 
 "eyes," on the surface. From these eyes sprouts will appear if the potato 
 is placed in the earth or kept in a warm, dark place. These eyes, then, must 
 be budte, and the potato a stem, not a root'; roots, or linarily, do not bud. 
 A thickened, underground stem like this of the potato, is a tuber. 
 
 Experiments to determine composition : 
 
 (a) Pare and grate part of a potato. Press in a cheese cloth. Dry 
 what remains in cloth. 
 
Cijiirsc of Study 
 
 13 
 
 (b ) Put cornstarch, sugar, salt and sediment from potato liquid in 
 test tubes: add iodine to each. Note reaction. 
 
 (c) Cook liquids in test tubes. Which thickens and which do not? 
 
 Composition. 
 
 1. Water— about 75%. 
 
 2. Starch — chief foodstuff in potatoes — about one-fifth of all. 
 
 3. Cellulose or woody fibre — forms walls of cells too tough to be di- 
 gested — little food value. 
 
 4. Potash and other mineral salts — lying mostly under skin. 
 
 The sweet potato differs from the white potato chiefly in containing 
 
 ^"^^^- Food Value. 
 
 Potatoes contain too small a quantity of foodstuffs to be valuable if 
 eaten alone. Eaten with meats and richer foods, they form an important 
 article of diet and one we do not tire of, as they can be cooked in such a 
 variety of ways. 
 
 Baked Potatoes. 
 Select medium-sized; scrub clean. Bake in moderate oven on grate 
 until soft ; about 45 minutes, turning occasionally. When done, press in 
 cloth until skin breaks to allow steam to escape. Serve in folded napkin 
 or uncovered dish. g ^^j^^^ potatoes, 
 
 2 tbsp. butter, 
 ^ c. hot milk, 
 Ys tsp. pepper, 
 14 tsp. salt, 
 Chopped parsley, 
 Or grated cheese, 
 Or white or whole egg. 
 
 Stuffed Potatoes. 
 Bake large potatoes ; cut lengthwise through 
 the center. Remove inside of potato ; mash, 
 season, return to shell and brown in oven. 
 
 Boiled Potatoes. 
 (Put water on to boil.) 
 Select potatoes of uniform size; pare them; remove all eyes and spots 
 and put into boiling salted water and boil gently about 30 minutes or until 
 tender when tried with fork. Drain off water and shake gently over fire 
 to make dry and mealy. When potatoes are cooked with skins on, scrub 
 clean and pare off a strip around center to prevent potato from bursting. 
 
 Mashed Potatoes. 
 Boil potatoes until tender; drain off water; 
 dry over stove and mash in hot pan ; add sea- 
 soning and hot milk. Beat with fork to make 
 light and creamy; heap on warm dish with- 
 out smoothing the top. 
 
 Potatoes in White Sauce. 
 Cut cold boiled) potatoes into ^-inch cubes ; 
 make a white sauce ; add potatoes and heat ; 
 thoroughly chopped parsley may be added just 
 before serving. 
 
 French Fried Potatoes. 
 Wash and pare potatoes cut in half length- 
 wise; cut half in pieces like section of an 
 orange; let stand in cold water 20 minutes. 
 Drain, dry and fry in smoking hot deep fat. 
 Place on clean brown paper to absorb grease. 
 Sprinkle with salt. 
 
 Lvonn'aise Potatoes. 
 Cut potatoes in cubes ; melt butter in hot 
 pan ; stir in onions, andl, when brown, add 
 potatoes sprinkled with salt and pepper; stir 
 occasionally until golden brown; add parsley. 
 
 6 medium sized potatoes, 
 1/2 tsp. salt, 
 1 spk. pepper, 
 
 1 tbsp. butter, 
 
 2 tbsp. milk. 
 
 1 c. potatoes. 
 
 1 c. milk, 
 
 2 tbsp. butter, 
 2 tbsp. flour, 
 Yo tsp. salt, 
 
 Ys tsp. pepper, 
 Chopped parsley. 
 
 6 medium sized potatoes. 
 
 1 c. cold boiled potatoes, 
 % tsp. salt, 
 
 Spk. pepper, 
 
 2 tbsp. butter, 
 
 1 tbsp. chopped onion, 
 
 2 tbsp. chopped parsley. 
 
14 Cincinnati Public Schools 
 
 VEGETABLES. 
 
 "The secret of the cooking of vegetables is the judicious production 
 of flavor." — E. H. Richards. 
 
 We eat as vegetables the fruits, or seed vessels, of some plants; of 
 others, the root, the leaves or some other part. Vegetables, like fruits, 
 contain salts important to health. Vegetables chiefly valued for these salts 
 are frequently eaten raw; to this class belong lettuce, celery, cucumbers, 
 and all "salad" plants. 
 
 There are two classes of vegetables — those growing under ground, such 
 as potatoes, carrots and parsnips, and those growing above ground,- or green 
 vegetables, such as lettuce and spinach. 
 
 Vegetables are economical food when used in season and are a very 
 necessary part of the diet. In cooking those rich in mineral such as spin- 
 ach, peas, oyster plant, etc., a small amount of water should be used, so 
 that the minerals may not be lost by dissolving in the water. 
 
 The woody part of vegetables is called cellulose. This is not digest- 
 ible, but is important and is suitable to combine with such concentrated 
 foods as eggs and milk. If possible, at least two vegetables should be 
 fo-und in every dinner, and vegetables should form a large part of our 
 diet in the spring and summer. 
 
 Rules for Cooking Vegetables. 
 
 1. Use vegetables which are in season, and select medium-sized or 
 small rather than large vegetables. 
 
 2. Wash thoroughly in cold water, and, if wilted, allow to soak until 
 freshened. 
 
 3. Green, above-ground vegetables should be cooked in boiling, salted 
 water, imcovered, using two teaspoonfuls of salt to one quart of water. 
 
 4. Underground vegetables should be cooked in boiling, salted water, 
 covered. 
 
 5. Strongly flavored vegetables, such as cabbage and onions, should 
 be cooked uncovered. Change the water over onions every ten or fifteen 
 minutes while cooking. 
 
 6. Vegetables should be cooked only until tender and served plain, 
 with salt, pepper, butter and milk or creamed with a white sauce. 
 
 7. Use the cooking water, if palatable, in sauces, soup-stock, cream 
 of vegetable soup, etc. 
 
 8. The time required to cook any given vegetable depends upon its 
 size, age and freshness. Dried or wilted vegetables cook more quickly if 
 first soaked in cold water. 
 
 Boiled Spinach. 
 Put water on to boil. Remove the roots and pick over the spinach; 
 wash in several waters; place in a kettle; add two quarts of boiling salted 
 water to one peck of spinach; drain when tender; chop fine; reheat, season, 
 with salt and pepper and butter. Place on a platter and garnish with slices 
 of hard-cooked egg and surround by a thick white sauce. 
 
 Fried Tomatoes. 
 Cut a thin slice from top and bottom of each tomato; cut them 
 in two; season each slice with salt, pepper and sugar; dredge well with 
 flour, brown each side in hot butter, place on rounds of toast. Make a 
 gravy by stirring 1 tbsp. flour in the butter left in the pan when smooth,- 
 return to the fire, add gradually 1 c milk, stir and cook 10 minutes, pour 
 around the tomatoes. 
 
 Creamed Cabbage. 
 Remove the outside leaves ; cut the cabbage 4 c. cabbage, 
 in halves and slice. Place to cook in boiling White sauce, 
 salted water; when tender, drain and add the 1 c. milk, 
 white sauce. Melt the butter ; add flour and 2 tbsp. butter, 
 stir until smooth ; gradually add the hot milk 2 tbsp. flour, 
 and cook 10 minutes. Add salt and pepper y^ tsp. salt, 
 and remove from fire. ^ tsp. pepper. 
 
 Boiled Cabbage. 
 Put water on to heat. Dice the cabbage; cover with boiling, salted" 
 water and cook, uncovered, until tender; drain; season with salt, pepper 
 
Course of Study 15 
 
 and butter to taste. Cabbage is sometimes boiled in meat stock, in this 
 case it needs less seasoning. 
 
 Boiled Beets. 
 Put water on to heat. Wash beets carefully, so as not to break 
 the skin; leave on about an inch of the tops and the whole root. Cook in 
 boiling water, time required varies from one hour to four. When tender, 
 plunge in cold water and rub off the skins. Serve hot, sliced and seasoned 
 with salt, pepper and butter, or let stand in vinegar to which has been 
 added a little sugar, cinnamon and allspice. 
 
 Asparagus. 
 Put water on to heat. Cut the stalks off as far down as they are brit- 
 tle ; wash and place ,to cook in boiling, salted water ; cook until tender. 
 Drain and season with butter and pepper. Serve on strips of toast but- 
 tered and moistened with the cooking water. 
 
 Creamed Onions. 
 Put water on to heat. Peel the onions in cold water. If they are 
 small, leave them whole; if large, cut in halves or quarters. Place to cook 
 in boiling water uncovered. Change water every ten minutes. Add salt to 
 the last water. When tender, drain and cover with a white sauce made 
 the same as for creamed cabbage. 
 
 CEREALS. 
 Cereals are grains or grasses the seeds of which are used for food. 
 
 Kinds. 
 Wheat, oats, Indian corn, rye, barley, rice, buckwheat; from these are 
 prepared the various breakfast foods. 
 
 Composition. 
 Starch, cellulose, protein, mineral salts, fat and water. 
 
 Starch. 
 Starch is a fine, white glistening powder, insoluble in cold water, but 
 partially soluble in hot water, with which it forms a jelly-like paste. 
 
 Where Founij 
 Starch is found and stored up by many growing plants as food for the 
 young shoots, collecting in autumn, to be used in the spring. Starch is 
 found in abundance in the cereals. 
 
 Class. 
 Starch is one of the heat and energy-producing foods, and belongs to 
 the carbohydrate group. Starch is composed of carbon, oxygen and hy- 
 drogen. When heated, oxygen and hydrogen pass off as water,' leaving 
 the carbon. ^^^^ y^^uE. 
 
 Cereals are important foods, rich in tissue-building substances. 
 
 Oatmeal and Cornmeal. 
 
 Oatmeal and cornmeal contain more fat than other grains and so are 
 especially good as winter foods. 
 
 Rice contains more starch and less fat than any other grain; making 
 it a good food for tropical countries, and one of the most easily digested 
 of starchy foods; use it in place of potato, or combine it with eggs, milk, 
 etc. 
 
 Laundry starch is made from corn. 
 
 Directions for Cooking Cereals. 
 
 1. Stir cereals gradually into the required quantity of boiling zaater, 
 allowing 1 teaspoonful salt to each cup of cereal. 
 
 It is boiled to soften the woody fibre or cellulose, and swell the starcn 
 Salt is added to give flavor. 
 
 2. Fine granular cereals, mix with cold water to keep them from 
 lumping. 
 
 3. Stir coarse, flaky cereals with a fork. 
 
 4. Prepared cereals, cook tivice as long as directed on the package. 
 Cook rapidly at first, directly on the stove, about ten minutes. Then 
 
 place it over boiling water and cook thirty minutes longer. 
 
16 
 
 Ciiiiimiati i'ublic Schools 
 
 5. To save time, soak coarse cereals in water before cooking, then 
 cook several hours. 
 
 Serve cereals with milk or cream to supply fat. For variety, stir into 
 cereals figs or dates cut into pieces before serving. Serve also with bananas 
 sliced, and with prunes or baked or steamed apples. Eat something solid 
 with cereals. Why? 
 
 Table for Cooking Cereals, 
 kind. quantity. water time. 
 
 Rolled Oats 1 cup. 4c. 3 to 6 hours. 
 
 " Avena 1 " 
 
 Rice (steamed) 1 " 2^)4 to 4c. 45 to 60 min. 
 
 " (boiled) 1 '■ 6 cups. 25 minutes. 
 
 Cornmeal L " 3J/2 " 2 hours. 
 
 Oatmeal 
 
 Cracked Wheat ■ 1 " 4 " 4 
 
 Hominy (fine) 1 " 4 " 4 " 
 
 Wheatena, Cream of Wheat, etc. 1 " 3^ ." 30 minutes. 
 
 Steaming. 
 In steaming, heat is applied by means of steam. It is a form of boiling. 
 
 Ways of Steaming. 
 
 1. Cooking in a double boiler; the upper one, holding the food, fits 
 tightly, half-way down in the lower one, which contains the boiling water. 
 
 2. Cooking in a steamer or covered pan with perforations in the bot- 
 tom._ This is placed over boiling water, the food is kept out of the water 
 but in direct contact with the steam. 
 
 3. Cooking in a covered mold, which is placed in a kettle of boiling 
 water on a trivet or muffin ring, allowing the water to be under as well as 
 around it. The kettle should be closely covered, to keep in the steam, 
 and the water kept boiling steadily the required time. 
 
 Economy. 
 Steaming is the most economical way of cooking. 
 
 Boiled Rice. 
 Boil the water. Wash rice carefully. Keep 
 water boiling rapidly, andl add rice slowly so 
 as not to stop the boiling. Stir at first with a 
 fork to keep grains from settling on bottom 1 c. rice, 
 of pan. Boil uncovered 25 or 30 minutes. 6 to 8 c. ])oiling water, 
 Turn into a strainer to drain, pour one cup 1 tsp. salt, 
 of hot or cold water over, return to pan and lA c. raisins, 
 stand in oven a few minutes to dry. Add the 
 salt when nearly done and the raisins if d'e- 
 sired. 
 
 USES FOR STALE BREAD. 
 
 Expeviiucut 1. Put some flour in a small frying pan over a low fire, 
 and stir as it heats. What happens to it? 
 
 Experiment 2. Put some of this browned flour into water and boil. 
 Does it grow thick? Why not? Test with iodine. Do you get the blue 
 color? Give the reason for the fact you observe. 
 
 Dextrine. 
 
 Whenever starch is heated to 320 degrees a new substance, named 
 dextrine, which somewhat resembles sugar, is formed. Dextrine differs 
 from starch in that it dissolves, does not thicken mixtures or give a blue 
 color with iodine. Dextrine is found in the crusts of bread or cake and 
 in baked potatoes. Also in prepared foods like Grape-nuts and Force. 
 
 By digestion foods are rendered soluble. Toasted bread is more diges- 
 tible, and therefore has a higher food value than fresh bread, partly be- 
 cause it breaks up into small pieces very readily, but chiefly because much 
 of the starch has been changed to dextrine. 
 
 _ Toast. 
 
 Cut stale bread into slices one-fourth of an inch thick. Put them into 
 
Course of Study 
 
 17 
 
 4 c. hot milk, 
 
 2 c. bread crumbs, 
 
 2 eggs, 
 
 1 tbsp. butter, 
 J4 c. sugar, 
 % c. raisins, 
 J4 c. currants, 
 % tsp. nutmeg. 
 
 a toaster, move it gently over the fire until dry, then allow it to become a 
 light brown by placing it nearer the heat and turning constantly. A hot, 
 clear fire should be used in toasting. 
 
 Croutons. 
 
 Cut pieces of stale bread into one-third inch cubes, and brown in the 
 oven. Stir with a spoon occasionally, so that they will brown evenly. 
 Serve with soup. 
 
 Dried Bread Crumbs. 
 
 Crusts and small pieces of bread should be dried in a cool oven. Roll 
 them on a pastry-board or put through a meat-grinder. Crumbs must be 
 sifted. Use them to cover articles of food to be cooked in deep fat, for the 
 top of scalloped- dishes, in making dressing for poultry, etc. Crumbs should 
 be kept in jars with a piece of muslin over them. 
 
 Hot Cabinet Pudding. 
 Butter a mould, 'using all of the butter; 
 sprinkle sides andi bottom with the currants. 
 Lay the bread crumbs in the mould in layers, 
 with raisins between the layers. Beat the 
 eggs, add sugar, salt and nutmeg, then ' the 
 hot milk. Pour this mixture over the bread, 
 let stand in a cold place one hour and then 
 steam one hour, steam one-half hour if 
 moulded in cups. Turn out on a platter, 
 serve with cream or hard sauce. This pudl- 
 ding may be baked by placing the mould in 
 a pan of hot water in a moderate oven. Do 
 not allow the water in the pan to reach the 
 boiling point. For chocolate pudding omit 
 the raisins, currants and nutmeg, and use in- 
 stead one oz. of chocolate melted over hot 
 water, or two tablespoonfuls of cocoa. If 
 uncovered or individual moulds are used cover 
 with oiled paper before placing in the steamer. 
 
 MILK. 
 Analysis of Milk by Experiment. 
 Experiment 1. Drop milk or cream on a blotter or unvarnished. wood. 
 What kind of a spot does it make? 
 
 Experiment 2. Test with iodine. Is starch present? 
 Experiment 3. Boil some milk. Something rises to the top. 
 Experiment 4. Add an acid. What happens? 
 
 average composition of milk. 
 
 Proteins {casein small amount of albumen) 3.3 per cent. 
 
 Carbohydrates (milk and sugar or lactose) .5 
 
 Fat ( cream ) 4 
 
 Mineral matter 7 
 
 Water 87 
 
 Milk is the sole food for the young of many animals. It contains all 
 the elements needed for the nutrition of the animals for which it was in- 
 tended, hence is often called a "perfect food " For adults, milk is not a 
 perfect food, because the amount of water is too great. Another reason is 
 that the digestive organs need a certain amount of waste materials to give 
 bulk to the foodi and thus assist the action of the stomach and the intestines. 
 
 It may be safely said, that for those in ill health, no other single food 
 is of as much value. 
 
 Casein is the most important proteid in milk. It is coagulated by 
 acids, as vinegar, causing a solid curd to separate from the liquid part 
 called "whey." 
 
 Milk turns sour because of an acid formed by bacteria. This acid is 
 called lactic acid. The coagulated casein or curd of milk is used in mak- 
 ing cheese. 
 
18 
 
 Cincinnati Public Schools 
 
 The film which rises to the top of milk when heated in an uncovered 
 vessel is mostly albumen, with some small part of casein. The sugar found 
 in milk is lactose. It is less sweet and less soluble than sugar cane. 
 
 The zuhey consists chiefly of water, having in it the dissolved sugar, 
 mineral matter and other ingredients of milk. 
 
 The fat of milk is present in 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 buttermilk. Butter can be made from fresh sweet 
 cream, but more frequently is made from cream which has been allowed to 
 sour or "ripen." This ripening process is known to be due to the action 
 of certain bacteria. Formerly cream was left to ripen of itself but the 
 flavor varied. Now the desired flavor can be given to butter at any time, 
 because the bacteria producing the best aroma have been separated and cul- 
 tivated by themselves forming what is known as "pure culture." These 
 bacteria are kept growing under proper conditions and are sold under the 
 name of "butter cultures," for the purpose of producing the fine flavor of 
 butter. 
 
 Bacteria grow very rapidly in milk, therefore the utmost cleanliness 
 should be observed in the handling, storing and serving milk. In order 
 to be sure milk is free from germ life it should be sterilized. 
 
 Sterilized Milk. 
 Fill sterilized bottles nearly full of milk and cork with cotton that has 
 been baked in the oven. Place bottles on rest in deep pan so they will not 
 touch the bottom. Fill pan with cold water as high as the milk in the bot- 
 tles. Heat to 158 degrees F. Remove to back of stove and keep at that 
 temperature 30 m. Cool by placing bottles in luke warm water, then in 
 cold. Keep in cold place until ready for use. 
 
 Butter. 
 
 Shake the cream in wide-mouthed jar until 
 butter separates from liquid. Collect par- 
 ticles and wash in cold water until water is 
 clean, pressing with wooden spoon. Put into 
 dry bowl and sprinkle with salt and work in 
 well. 
 
 Rennet Custard or Junket. 
 
 Heat milk in double boiler; add sugar and 
 flavoring and stir until sugar is dissolved. 
 Add rennet and pour into dish in which it is 
 to be served. Cool and serve plain or with 
 cream. Junket tablets may be used instead 
 of rennet. 
 
 Whipped Cream. 
 
 Set bowl of cream in pan of ice water 
 and beat with Dover beater until stiff; then 
 add sugar andl flavoring. Keep in cool place. 
 
 Cornstarch Mould. 
 Heat milk, mix cornstarch, sugar and salt. 
 Add hot milk slowly, stirring all the time. 
 Cook in double boiler 20 m. Remove from 
 fire, add flavoring and turn into mould that 
 has been wet with cold water. Serve' with 
 cream or fruit. 
 
 Chocolate Cornstarch Mould. 
 Two or three tablespoons of cocoa added to the dry materials and 
 cooked as above make the chocolate mould. Serve with cream. 
 
 MILK OR CREAM SOUPS— WITH SAUCE. 
 Cream soups are a combination of white sauce and strained vegetable 
 pulp. A puree is the pulp of a cooked vegetable, strained and thinned 
 slightly with milk or cream. 
 
 14 pt. cream, 
 ]4 tsp. fine salt. 
 
 c. milk, 
 tbsp. sugar, 
 
 liquid rennet, 
 
 vanilla. 
 
 tsp. 
 tsp. 
 
 pt. 
 
 tbsp. 
 
 cream, 
 powdered sugar, 
 
 l-i tsp. vanilla. 
 
 4 c. milk, 
 
 4 tl)sp. cornstarch, 
 
 5 tbsp. sugar, 
 
 1 tsp. flavoring, 
 Spk. salt. 
 
Course of Study 
 
 19 
 
 A cream of vegetable soup is a very thin puree. 
 
 The vegetables most commonly used are peas, beans, lentils, potatoes, 
 corn, celery, spinach and asparagus. 
 
 Old and tough vegetables may also be used in making these soups as 
 the old or tough part is sifted out. 
 
 Cream soups are economical and nourishing and should be served fre- 
 quently. They are too rich to precede a heavy meal and so are better 
 served at luncheon than at dinner. 
 
 General Directions. 
 
 Cook the vegetables until very tender, press 
 through a strainer and add the sifted pulp 
 to the hot milk. 
 
 The butter and flour should be mixed to 
 a smooth paste and stirred into the hot liquid. 
 Cook until smooth, season and serve with 
 croutons. 
 
 1 qt. milk, 
 
 1 to 2 cups of vegetable 
 
 pulp, 
 
 2 tbsp. butter, 
 
 1 to 2 tbsp. flour, 
 1 tsp. salt, 
 
 A few grains to % tsp. 
 pepper. 
 
 If the soup is too thick it may be thinned with a little hot milk or 
 water. 
 
 To make the soup richer, add ^ cup cream or one beaten egg imme- 
 diately before serving. The flour is used in the cream soups as a thick- 
 ening and binding material. Heat causes a softening of the starch which 
 served to bind the liquid and solid parts of the soup together. 
 
 The butter and flour may be added in the following ways : 
 
 1. Melt butter and stir in dry ingredients. 
 
 2. Mix butter and flour together cold. 
 
 3. Flour blended with a little cold milk. 
 
 RECIPES. 
 
 White Sauce. 
 
 Sift the dry ingredients together ; melt the 
 butter in a saucepan and add the dry ingredi- 
 ents, pressing out the lumps with the back of 
 the spoon. Add the milk gradually and cook 
 until smooth. 
 
 White sauce is used on green vegetables, 
 creamed meats and fish, croquettes, creamed 
 toast, and as a foundation for crearried soups. 
 
 Cream of Green Peas Soup. 
 Cook the peas until tender and pass through 
 a strainer. Blend with milk, seasoning and 
 flour mixed with the butter, according to the 
 general directions. 
 
 Cream of Celery Soup. 
 
 Wash celery, cut into pieces and boil in 
 water until tender; then press through a 
 strainer. Cook the milk and onion together 
 ten minutes and add the milk to the sifted 
 celery. Thicken and season according to the 
 general directions. 
 
 Potato Soup. 
 
 Boil the potatoes until soft; then drain 
 and mash them. Cook the onion in the milk, 
 add salt and pepper and when the potatoes 
 are mashed, add them to the scalded milk. 
 Rub through a strainer and beat. Add the 
 flour andl butter according to general direc- 
 tions; cook until smooth, add parsley and 
 serve with croutons. Beef drippings may be 
 used in place of butter. 
 
 2 tbsp. flour, 
 2 tbsp. butter, 
 1 c. milk, 
 J/$ tsp. salt, 
 % tsp. pepper. 
 
 1 can peas, _ 
 
 2 tsbp. flour, 
 
 2 tbsp. butter, 
 ^2 tsp. salt, 
 
 ys tsp. pepper, 
 
 1 qt. milk, 
 
 Small piece onion.. 
 
 1 qt. boiling water, 
 
 1 pt. milk, 
 
 1/2 small onion, 
 
 3 tbsp. flour, 
 
 3 tbsp. butter, 
 14 tsp. salt, 
 % tsp. pepper, 
 
 2 or 3 cups celery pulp. 
 
 3 potatoes, 
 3 c. milk, 
 1],4 c. water, 
 
 ll4 small onions. 
 
 11/4 tsp. salt, 
 
 '4, tsp. pepper. 
 
 3 tbsp. butter, 
 
 3 tbsp. flour, 
 
 1 tbsp. choppel parsley. 
 
20 
 
 Cincinnati Public Schools 
 
 1 pt. of fresh or canned 
 
 tomatoes, 
 1 bay leaf, 
 
 1 tsp. chopped parsley, 
 1 small onion, 
 1 tsp. sugar, 
 1 spk. soda, 
 3 c. milk, 
 A^A tbsp. flour, 
 4i/> tbsp. butter, 
 1 tsp. salt, 
 y^ tsp. pepper. 
 
 Tomato Bisque. 
 
 Put the tomatoes on with the spice and 
 onion and simmer ten minutes, then rub 
 through a strainer. Scald the milk and add 
 the butter, flour, salt and pepper according to 
 general directions. • Return the strained toma- 
 toes to the fire and add the soda and sugar; 
 allow to boil up then add it to the thickened 
 milk and serve at once, with croutons. Do not 
 allow the soup to boil after the tomatoes have 
 been added to the milk. 
 
 SALAD. 
 A salad means a cold food of meat, eggs, cheese, fish, cooked and raw 
 vegetables, or fruit combined with a dressing containing oil, butter or 
 cream, and may be served upon any occasion. 
 
 There are three kinds of dressing — French. Cooked, Mayonnaise. 
 Rules for a Perfect Salad. 
 
 1. Have all ingredients cold. 
 
 2. Have greens in it crisp. 
 
 3. Have it well seasoned. 
 
 4. Have ingredients in diressing properly proportioned and well 
 blended. 
 
 5. Have salad attractively garnished. 
 
 General Directions. 
 1.- Have meat free from bone, gristle and fat. 
 
 2. Cut meat, vegetables, etc., in uniform pieces. 
 
 3. Wash lettuce, parsley and watercress in cold water; shake free 
 from water and dry in a towel ; put in a cheese cloth or covered bowl and 
 
 ■ place in a cool place, or let soak for a few hours in cold water. 
 
 4. Put the remnants of cooked vegetables into a colander and pour 
 hot water over them to rinse ofif any butter. 
 
 Food Value. 
 The food value of green salad is not very high, but the salts its sup- 
 plies and its refreshing, appetizing qualities make it a most wholesome 
 food. The oil or butter used in dressing it furnishes fat in a digestible 
 form, and when mea^:, fish or eggs are used served with a cooked or may- 
 onnaise dressing, it contains a great deal of nourishment. It should then 
 be one of the chief foods of a meal. For dinner or a hearty meal serve 
 green or fruit salad. 
 
 French Dressing. 3 tbsp. olive oil. 
 
 Stir the seasonings into the oil ; add the 1 tbsp. vinegar, 
 vinegar and stir vigorously until the dressing 1/2 tsp. salt, 
 thickens. Serve with green salad. % tsp. pepper. 
 
 .Cooked Dressing. 
 
 Mix all the dry ingredients with egg yolks, 
 slightly beaten. Add the milk, then the hot 
 vinegar, and cook in a double boiler until it 
 thickens, stirring all the time. When done, 
 add the butter, and when melted, turn out to 
 cool. 
 
 Mayonnaise Dressing. 
 
 Break a yolk of an egg into a cold bowl, 
 being careful that no white clings to the yolk. 
 Beat slightly; add seasonings, then the oil, a 
 drop at a time. Beat hard, and, as it thick- 
 ens, add more rapidly, being careful that the 
 oil in the bowl is thoroughly mixed before 
 adding more. When stiff, add vinegar or 
 lemon juice, a little at a time, and continue 
 "beating until all the nil and vinegar are in. 
 
 2 egg yolks or 2 whole 
 
 eggs, 
 1 tsp. salt, 
 1 tsp. mustard, 
 1 tbsp. sugar, 
 Vf!, tsp. cayenne, 
 •'^ c. milk, 
 14 c. vinegar,, 
 2^ tbsp. butter, 
 1 tbsp. flour. 
 
 Yolk of 1 or 2 eggs, 
 1 c. olive oil, 
 14 tsp. salt, 
 
 1 spk. cayenne pepper, 
 
 2 tbsp. lemon juice, 
 Or vinegar. 
 
Course of Study 
 
 31 
 
 Potato Salad. 
 Cut cold or freshly boiled potatoes in one- 
 half inch cubes or in slices ; mix with season- 
 ings. Pour hot cooked dressing over potatoes 
 and mix lightly with a fork; chill. When 
 ready to serve, arrange in a mound on a bed 
 of lettuce. Garnish with chopped parsley and 
 hard-cooked eggs or radish roses. 
 
 Cold Slaw. 
 Soak the cabbage in cold, salt water for 
 thirty minutes ; shred it fine with a sharp 
 knife and mix the dressing with it; serve cold. 
 
 Waldorf, or Celery and Apple Salad. 
 Wash and crisp the lettuce; break the cel- 
 ery into stalks, wash and use the white parts ; 
 cut in pieces about one-half inch in length ; 
 pare tart apples and cut in cubes ; mix to- 
 gether and add a little salad dressing. Ar- 
 range lettuce on individual plates ; fill with 
 the mixture and on top put a spoonful of the 
 mayonnaise or cooked dressing. If desired, 
 add one-fourth cup chopped pecans or Eng- 
 lish walnuts. 
 
 Stuffed Tomato Salad. 
 Scald and peel tomatoes, allowing one for 
 each person. Slice off the tops. Take out 
 •seeds with a spoon and a little of the pulp 
 and fill the cavities heaping full with celery 
 or cucumber, mixed with mayonnaise or cook- 
 ed dressing. Make nests of leaves of lettuce 
 and put a tomato in each nest. 
 
 4 c. potatoes, 
 
 2 tsp. chopped onions, 
 
 1/2 tsp. salt, 
 
 % tsp. pepper, 
 
 1 bunch parsley, chopped. 
 
 1^2 of- a small head of 
 
 cabbage, 
 1 c. hot cooked! dressing. 
 
 2 c. celery, 
 
 2 c. apple cubes, 
 
 1 c. salad dressing. 
 
 S tomatoes, 
 
 2 c. cubed cucumber, 
 
 or celery, 
 1 c. dressing. 
 
 CHEESE. 
 
 Cheese is made from milk, chiefly the milk of cows, though milk of 
 goats and ewes is sometimes used. The milk is allowed to sour, when it 
 separates into a thick, white substance called ctird and a light yellow liquid 
 called whey. Cheese is made from the curd by subjecting it to different 
 degrees of heat and pressure and by allowing certain bacteria to grow in it 
 and by adding flavoring and coloring materials. 
 
 Cheese may be made from skimmed milk, i. e., the hard, cheap cheese ; 
 from whole milk, i. e., the soft dairy cheese and from milk to which 
 extra cream has been added, as the Neufchatel and Waukesha cheeses. 
 
 Cheese contains on the average one-third fat, one-third protein and 
 one-third water. Cheese is a highly nutritious food, but is rather difficult 
 of digestion. As it contains no starch, it should be eaten with starchy 
 foods, such as bread and macaroni. 
 
 Welsh Rarebit. 
 
 Beat the eggs slightly; add mustard, salt 
 and cayenne. Put the milk and cheese in the 
 upper part of a double boiler, and, when 
 cheese is melted, add butter. Pour this rnix- 
 ture over the eggs, return to double boiler, 
 stir constantly until thick and smooth, then 
 oour over slices of toast anai serve at once. 
 
 1/2 lb. cheese, grated, 
 ^ c. milk or cream, 
 
 1 tsp. mustard, 
 V2 tsp. salt, 
 
 ^ tsp. cayenne, 
 
 2 eggs, 
 
 1 tbsp. butter. 
 
22 
 
 Cuic'mnati Public Schools 
 
 Cheese Souffle. 
 
 Put the butter into a saucepan and, when 
 hot, remove from fire ; add flour and stir until 
 smooth; add hot milk and seasoning. Return 
 to fire and cook two minutes ; remove to back 
 of stove and add the well-beaten yolks and 
 cheese. Set away to cool. Add the whites of 
 egg beaten stiff; turn into a buttered mould; 
 bake in a moderate oven until brown — about 
 30 minutes. Serve the moment it comes from 
 the oven. 
 
 Cheese Straws. 
 
 Cream the butter ; add flour, crumbs and 
 cheese, then add seasoning, mix thoroughly 
 and add milk. Roll out one-quarter inch 
 thick, cut one-quarter inch wide and' six inches 
 long; bake until brown in moderately hot oven. 
 
 3 tbsp. butter, 
 
 3 tbsp. flour, 
 
 34 c. milk, 
 
 IX tsp. salt, 
 
 1/2 tsp. cayenne, 
 
 1 c. cheese, grated, 
 
 3 eggs. 
 
 1 tbsp. butter, 
 
 2-3 c. flour, 
 
 1 c. bread crumbs, 
 
 1 c. cheese grated, 
 % tsp. salt, 
 
 y^ tsp. pepper or paprica, 
 
 2 tbsp. milk. 
 
 MACARONI. 
 
 Macaroni, spaghetti, vermicelli and other Italian pastes are made from 
 the glutinous flour of hard wheat. The flour is madie into a stiff paste 
 with hot water, and is then placed in an iron cylinder, the end of which is 
 closed by a disk pierced with holes. A piston forces the paste out through 
 these threads, rods or tubes, according to the shape of the openings. 
 When dry, the threads form vermicelli (Italian for little worms) ; the 
 rods, spaghetti (Italian for cord,) and the tubes, macaroni (Italian for 
 crushed.) Italian macaroni is dried by hanging over wooden rods in the 
 open air or in ovens ; American macaroni is laid on flat frames. These 
 pastes absorb about three times their weight in water in cooking. They 
 are so rich in gluten that they are almost equal to meat as a food, es- 
 pecially if cooked with cheese. 
 
 Boiled Macaroni. 
 Cook macaroni in the boiling, salted \yater 
 20 to 30 minutes or until soft ; turn it into a 
 strainer; pour over it a cup of cold water to 
 prevent pieces from clinging together ; reheat 
 and) serve hot, with butter, salt and pepper, or 
 in a white sauce. Grated cheese may be added 
 to the sauce, chopped egg or ham. 
 
 Baked Macaroni and Cheese. 
 Boil the macaroni in the water for twenty 
 minutes, or until soft, adding salt when nearly 
 cooked. Drain in a strainer and rinse with 
 cold water. Put a layer of macaroni in a but- 
 tered baking dish, sprinkle with cheese ; re- 
 peat until all the cheese and macaroni have 
 been used ; pour the white sauce over the top ; 
 cover with buttered crumbs and bake until 
 these are brown. In macaroni recipes spa- 
 ghetti may be used. 
 
 Spaghetti with Tomato Sauce. 
 Hold the sticks of spaghetti in a bunch and 
 dip the ends into boiling, salted water, letting 
 them coil around in the saucepan. The spag- 
 hetti may thus be cooked without breaking. 
 Boil for twenty minutes, or until soft; drain, 
 rinse with cold water (to remove starch that 
 might make it sticky), and mix with the to- 
 mato sauce. 
 
 1 c. macaroni, broken in 
 
 inch pieces, 
 
 2 qts. boiling water, 
 1 tbsp. salt. 
 
 54 c. macaroni, broken 
 
 in 1-inch pieces, 
 2 qts. boiling water, 
 
 1 tbsp. salt, 
 
 ^ to 5^2 c. grated cheese, 
 white sauce, 
 
 2 tbsp. flour, 
 IH tbsp. flour, 
 1 c. milk, 
 
 Yj tsp. salt. 
 Buttered crumbs. 
 
 1/3 box spaghetti, 
 
 1 tbsp. salt, 
 
 2 quarts boiling water, 
 VA c. tomato sauce. 
 
Course of Study 
 
 33 
 
 Tomato Sauce. 
 
 Cook the onion with the tomato five min- 
 utes ; mix butter and flour together ; strain 
 the tomato and) add to it the butter and flour. 
 Cook all together until smooth, then add salt 
 and pepper. 
 
 1 c. tomato (canned of 
 
 steamed), 
 
 2 tbsp. butter, 
 2 tbsp. flour, 
 
 1 tsp. chopped onion, 
 14 tsp. salt, 
 14. tsp. pepper. 
 
 EGGS. 
 
 The eggs of many birds, both wild and domestic, are used for food. 
 
 Structure. 
 
 If an egg is broken it will be found to consist of the shell, the white, 
 the yolk and membranes. The most conspicuous membrane is the one 
 which lines the shell ; another thin membrane encloses the yolk. The white 
 of an egg consists of a thick, central portion with a thin, watery portion 
 surrounding it. It has been found that this white is composed of millions 
 of tiny cells filled with clear, sticky and nearly colorless liquid known as 
 albumen. The walls of these cells are very thin membranes, which are 
 ruptured or broken when the egg is beaten, allowing the contents to es- 
 cape. The shell of the egg is porous and consists almost entirely of car- 
 bonate of lime. 
 
 The weight of an average-sized egg is about two ounces. Owing to 
 the porous nature of the shell, the water inside evaporates and air enters 
 to take its place, therefore the longer the egg is kept, the lighter it be- 
 comes. A fresh egg will sink at once when placed in water ; the older the 
 egg the nearer the surface it will float. 
 
 Eggs grow steadily poorer the longer they are kept, even if not decid- 
 edly spoiled. The spoiling of eggs is due chiefly to the growth within them 
 of bacteria, which may enter the shell either from the place where the egg 
 has been lying or by means of the air which goes through the porous shell 
 as the water evaporates. 
 
 Preservation. 
 
 Eggs may be preserved for several months or a year by any method 
 which excludes the air. This is done by packing eggs in bran, oats, saw- 
 dust, salt, etc. ; by coating the surface with vaseline, parafine or other sub- 
 stances, or by covering them with lime water. They are also preserved 
 by "cold storage," being kept at a temperature just above the freezing 
 point. 
 
 Nutritive Value. 
 
 Since in all cases the egg is designed to furnish the sole source of nu- 
 triment for the growth of the young bird or other animal to be developed 
 within it, it is evident that the egg must contain all the elements required 
 for the purpose ; hence eggs are called one of the perfect foods. They are 
 as nutritious as meat and fish, but, taken alone, are a too concentrated food. 
 
 Composition. 
 The egg consists practically of these substances ; protein, fat, water, 
 and mineral matter, the average composition of the edible portion of hens' 
 eggs being as follows : 
 
 Per cent. 
 
 Water 73.7 
 
 Protein 14.8 
 
 Fat : 10.5 
 
 Mineral matter 1.0 
 
 The nutritive materials of eggs being principally protein and fat, they 
 resemble in this respect such animal foods as milk, cheese and meat. Their 
 lack of carbohydrates explains the combination of eggs with food materials 
 containing them, as flour, sugar, etc. 
 
 The white of eggs contains albumen in the purest form in which it 
 occurs in nature, and so is taken as the type of albuminous foods. Al- 
 bumen contains nitrogen, the element essential to tissue-building. 
 
24 
 
 Cincinnati Public Schools 
 
 Experiments. 
 No. I. Effect of cold water on albumen? 
 No. II. Effects of acid on albumen? 
 No. III. Effect of heat on albumen? 
 
 Fill out the following diagram: 
 
 TEMP. 
 
 APPEARANCE 
 
 DIGESTIBILITY 
 
 Raw 
 
 150° F. 
 185° F. 
 212° F. 
 
 
 ' 
 
 Experiments to Find Out the Best Temperature for Cooking Eggs. 
 
 No. I. Cook an egg in boiling water three minutes. 
 
 No. II. Put an egg in boiling water; remove from the fire and let 
 stand 8 to 10 minutes. 
 
 No. III. Put an egg in cold water, bring to boiling point. Give 
 results. 
 
 Selecting and Testing Eggs. 
 
 1. Fresh eggs should have a thick, rough shell and feel heavy. 
 
 2. Hold an egg between the eye and the light. If clear, it is fresh. 
 
 3. Drop an egg in cold water. If it sinks, it is fresh. 
 
 4. Shake the egg near your ear. If the contents rattle, it is some- 
 what stale. 
 
 Eggs should be kept in a cool, dry place. The shells should be washed 
 before the eggs are used. When using several eggs, break each one sep- 
 arately into a cup. In this way a poor egg may be detected. To keep an 
 egg from drying after it is removed from the shell, mix with it a tea- 
 spoonful of water; cover, and keep in a cool place. Whole yolks may be 
 covered with cold water and then kept in a cool place. 
 
 Recipes — Soft-Cooked Eggs. 
 
 Put into a saucepan enough boiling water to cover the eggs. A gen- 
 eral rule is to allow one pint of water for two eggs and an extra cupful for 
 each additional egg. If eggs are very coldi, use more boiling water. Place 
 the eggs in the water with a spoon and cover the saucepan ; remove at once 
 from the fire to table and let stand 8 to 10 minutes according to size of 
 eggs. Serve in heated cups. 
 
 Hard-Cooked Eggs. 
 
 Cook in same manner as soft-cooked eggs, placing saucepan on back 
 of stove, where it will keep hot, but not boil, for 30 minutes. 
 
 Poached Eggs. 
 
 Prepare a slice of buttered toast for each egg and keep it hot. Have 
 ready a shallow pan containing enough boiling salted water to cover the 
 eggs, allowing 1 tsp. salt to 1 pt. water. Before putting in the eggs place 
 the pan where the water will keep hot, but not boil. Break each egg into 
 a saucer and slip carefully into the water. Cook until the white is firm 
 and a film forms over the top of yolk. Pour water over yolk with a spoon 
 if necessary. Remove eggs from the water with a skimmer or griddle- 
 cake turner; drain; trim off rough edges and place each egg on a slice 
 of toast. Add salt, pepper and butter to taste. Buttered muffin rings or 
 egg poachers are often used to keep in shape. If a scum forms on water, 
 remove it before eggs are put in. 
 
Course of Study 
 
 25 
 
 6 eggs, 
 1 tsp. butter, 
 ]4 tsp. mustard, 
 ^ tsp. pepper, 
 % tsp. salt. 
 
 they are 
 
 4 po-QTc: 
 
 1/2 tsp. salt, 
 
 Vs tsp. pepper, 
 
 4 thsp. milk or water, 
 
 1 tbsp. butter. 
 
 Stuffed Eggs. 
 Cook six eggs 30 minutes ; remove the shells 
 and cut crosswise; remove the yolks and mash; 
 add butter, salt, pepper and mustard. When 
 smooth, add enough vinegar to make a paste. 
 Fill the whites with the mixture. Smooth the 
 top. Arrange each half on a bed of fine pars- 
 ley or lettuce. If liked, add half the quantity 
 of potted ham or deviled ham or tongue. 
 
 Beating Eggs. 
 Beating entangles much air in fine bubbles in the albumen. Beat yolks 
 in a bowl with a fork or Dover beater until light colored and thick. Beat 
 whites on a platter with fork or wire beater or in a bowl with a beater. 
 Eggs are beaten slightly when whites and yolks are well mixed. Whites 
 are beaten stiff when they are thick and can be cut with a knife; 
 dry and flaky. 
 
 Foamy Omelet. 
 
 Separate yolks from whites. Beat the yolks 
 until thick: add salt, pepper and milk. Beat 
 whites until dry ; cut and fold them into the 
 first mixture. Butter the sides and bottom 
 of a hot omelet pan ; turn in the mixture, 
 spread evenly. Cook slowly until well puffed 
 up and a delicate brown underneath ; place the 
 pan on the grate of the oven to cook the top. 
 The omelet is cooked if firm and dry when 
 touched by the finger. 
 
 Fold over, turn on a hot platter and serve 
 immediately. If desired pour one cup thin 
 white sauce around the omelet. 
 
 Spanish Omelet. 
 Beat eggs slightly, add salt, -pepper and 
 milk. Put butter into a hot omelet pan ; when 
 melted, pour in the mixture. As it cooks, prick 
 with a fork to let the uncooked part run un- 
 derneath. When creamy and brown on the 
 bottom, fold and turn onto a hot platter. Serve 
 with tomato sauce. 
 
 Tomato Sauce. 
 Melt the butter, add chopped onion and pep- 
 per ; cook until onion is light yellow; add the 
 tomato and simmer until moisture has nearly 
 evaporated. Add salt and cayenne. 
 
 Scrambled Eggs. 
 Beat eggs slightly, add salt, pepper and milk. 
 Put the butter into a hot, smooth omelet pan : 
 when melted pour in the mixture. Cook until 
 of a creamy consistency, stirring from the 
 bottom of the pan as it thickens. Serve on 
 slice of hot, buttered toast. 
 
 Eggs a la Golden Rod. 
 Cook the eggs thirty minutes. Make a white 
 sauce. Separate the yolks and whites of the 
 eggs. Chop the whites and add to the sauce. 
 Arrange four slices of toast on a platter, pour 
 sauce over it. Rub the yolks through a strain- 
 er or vegetable press over the top. Cut the 
 remaining slices of toast into points. Garnish 
 with toast points and parsley. Serve four 
 persons. 
 
 4 eggs, 
 
 4 tbsp. milk, 
 14 tsp. salt, 
 
 14 tsp. pepper, 
 2 tbsp. butter, 
 
 2 tbsp. butter, 
 2 tbsp. minced onion, 
 Small piece red or green 
 pepper, 
 
 1 bay leaf, 
 l^c. tomato, 
 %. tsp. salt, 
 
 f. g. cayenne pepper. 
 
 5 eggs, _ 
 14 c. milk, 
 14 tsp. salt, 
 
 Vs tsp. pepper, 
 
 2 tbsp. butter. 
 
 3 hard cooked eggs, 
 1 c. thin white sauce. 
 
 White sauce: 
 1 c. milk, 
 1 tbsp. butter, 
 1 tbsp. flour, 
 1/2 tsp. salt, 
 yi tsp. pepper, 
 5 slices toast. 
 
2G 
 
 Cincinnati Public Schools 
 
 EGGS AND MILK. 
 For custards, be sure that the eggs afid milk are perfectly fresh. 
 
 Cup Custard. 
 
 Mix eggs slightly and stir in the sugar and 
 salt, then slowly the hot milk. When sugar 
 has dissolved, pour into cups (about six) and 
 grate a little nutmeg over each custard. Set 
 the cups in a pan of hot water, and bake in a 
 moderate oven till a pointed knife inserted in 
 custard comes out clean. Do not let the water 
 in the pan boil. Serve plain or with' caramel 
 sauce. 
 
 Caramel Sauce. 
 
 Melt the sugar to a syrup of light brown 
 color, add water. Simmer ten minutes. Cool 
 before serving. 
 
 Soft Custard. 
 
 Heat milk in double boiler. Mix egg yolks 
 with sugar and salt. Pour hot milk over the 
 mixture till the egg is all removed from the 
 side of the bowl. Return to double boiler, and 
 cook till custard coats the spoon, stirring con- 
 stantly. Strain, and, when cool, flavor. If 
 the custard curdles, pour into cool dish and 
 beat vigorously with a Dover egg beater. If 
 diesired, the whites of the eggs may be beaten 
 stiff, poached in hot water and served on top 
 of custard. 
 
 Gold and Silver Custard. 
 Make a cup custard, using the whites of 
 eight eggs. Use yolks for a soft custard. 
 Turn out cup custards, then cool and pour 
 soft custard around them. 
 
 Tapioca Cream. 
 Soak tapioca in enough water to cover, in 
 double boiler. When the water is absorbed 
 add the milk and cook until transparent. Beat 
 sugar and salt into yolks of eggs and pour the 
 hot tapioca over the mixture, stirring well. 
 Return to double boiler quickly, and cook two 
 or three minutes. Remove from fire, add van- 
 illa and fold in the stiffly beaten whites of 
 eggs. Serve cold. 
 
 1 qt. scalded milk, 
 4 to 6 eggs, 
 Yz c. sugar, 
 34 tsp. salt. 
 Nutmeg. 
 
 Yi c. sugar, 
 
 Yz c. boiling water. 
 
 2 c. milk, 
 
 3 egg yolks, 
 J4 c. sugar, 
 
 Y tsp. salt, 
 
 Y tsp. vanilla. 
 
 4 tbsp. pearl tapioca, 
 or 2 tbsp. minute tapi- 
 oca, 
 
 1 pt. milk, 
 
 2 eggs, 
 
 Ys c. sugar, _ 
 Y tbsp. vanilla. 
 
 SUGAR. 
 
 Sugar is made for common use from sugar cane, sugar beets and ma- 
 ple sap. This sugar is called sucrose. Honey is the purest natural form 
 of sugar. 
 
 Glucose, or grape sugar is found in honey, fresh fruits and on the skin 
 of dried fruits, such as raisins, dates, etc. It is also made for commercial 
 purposes from the starch of corn by boiling it with an acid. 
 
 The sugar of milk is called lactose. 
 
 Sugar made from sugar cane and sugar beets is the kind most com- 
 monly used. The products of sugar cane are molasses, brown sugar, gran- 
 ulated, cut loaf, powdered and confectioner's sugar. 
 
 Only white sugar is made from beets. 
 
 Sugar is very easily digested, as it dissolves so readily. It is very nec- 
 essary food when taken in small quantities. It produces heat and energy 
 in the body ; children, being more active than grown people, naturally crave 
 more sweets. 
 
Course of Study 
 
 37 
 
 Evil Effects of Sugar. 
 
 If sugar in any form is left on the teeth, it will ferment and cause 
 them to decay. 
 
 If too much of it is eaten at one time, part of it will ferment in the 
 stomach and interfere with the digestion of other food. 
 
 Effects of Heat on Sugar. 
 
 Experiment.— Heat a little sugar in a test tube. Notice the change. 
 
 What forms on the side of the tube? Place a lighted match at the top, 
 
 what is burning and what is the color of the flame? What is left in the 
 
 tube? Sugar is heated to different degrees for different kinds of candy. 
 
 Soft Ball. 
 When a little dropped in cold water, can be rolled into a soft ball. 
 
 Thread. 
 When a little dropped from a spoon, spins into fine thread. 
 
 Hard Ball. 
 When dropped into cold water, it becomes hard. 
 
 The Crack. 
 When tried in cold water it becomes brittle. 
 
 Fudge. 
 
 Boil sugar, chocolate (or cocoa) and milk 
 together until it reaches the soft ball stage. 
 Remove from the fire and add butter and 
 flavoring. Beat till creamy and thickened. 
 Pour quickly into a greased pan. When firm, 
 cut in squares. 
 
 Penoche. 
 
 Boil sugar and milk to the soft ball stage. 
 Remove from the fire, add butter, flavoring 
 and nuts. Beat till creamy and thickened ; 
 pour into a greased tin, and when firm, cut 
 in squares. 
 
 Peanut Brittle. 
 
 Break peanuts in pieces, or chop them. Line 
 a greased pan with the nuts. Put sugar into 
 a sauce pan, and heat till it becomes a thin, 
 light brown syrup, stirring constantly. Pour 
 over peanuts, and mark in squares. When cool, 
 break in pieces. 
 
 Molasses Candy. 
 Boil until it is brittle when tried in cold 
 water. Pour in a buttered pan. When cool, 
 pull until light colored. 
 
 Cooked Fondant. 
 
 Boil all together until it makes a soft ball 
 when tried in cold water. Turn out on a large 
 platter, and when cool work it with a spatula 
 and the hands until creamy. Divide into por- 
 tions and flavor to taste. Shape into choco- 
 late creams, cream dates, nut creams and bon- 
 bons. 
 
 Caramel Sauce. 
 
 Note. — Sugar becomes, at 365 deg. F. a clear, 
 colorless liquid, barley sugar. At 420 deg., the 
 sugar turns brown. It is now caramel. 
 
 Melt sugar to a syrup of light brown color, 
 add water. Simmer ten minutes. Cool before 
 serving. 
 
 2 c. sugar, 
 
 1 c. milk, 
 
 2 tbsp. butter, 
 
 1 tsp. vanilla, 
 
 y^ 2-oz. cake of bitter 
 
 chocolate. 
 Or 4 tsp. cocoa. 
 
 2 c. brown sugar, 
 54 c. milk, 
 
 2 tbsp. butter, 
 1 tsp. vanilla, 
 1 c. chopped nuts. 
 
 2 c. sugar, 
 
 ^ to 1 c. shelled peanuts. 
 
 2 c. molasses, 
 1 tbsp.. vinegar, 
 % tsp. soda. 
 
 2 c. sugar (fine granu- 
 lated,) 
 y^ c. cold water, 
 ]/^ tsp. cream tartar. 
 
 sugar, 
 boiling w^ter. 
 
28 
 
 Cijicinnati Public Schools 
 
 2 c. sugar, 
 
 1 c. boiling water, 
 
 1 tsp. cream tartar. 
 
 Glace Nuts. 
 Put ingredients in a saucepan, stir and heat 
 to the boihng point. Boil without stirring until 
 the syrup reaches the crack,- 310 deg. F. Re- 
 move any granulations of sugar from sides of 
 saucepan. Remove saucepan from the fire and 
 place instantly in a large pan of cold water 
 la stop boiling. Remove from the cold water 
 and place in a pan of hot water during dip- 
 ping: .Take nuts separately on a long pin, dip 
 in syrup to cover, remove from syrup and 
 place on oiled paper. If syrup begins to crys- 
 talize, set back on stove until it just comes to 
 a boil. 
 
 MEAT. 
 Meat is the flesh of animals used for food. 
 1. Domestic animals. 
 Meat 2. Game. 
 
 3. Poultry. 
 
 1. Domestic animals means the flesh of cattle, sheep, swine, called 
 in mature animals, beef, mutton, pork, while in the young animals the calf 
 is called veal, lamb is called lamb. 
 
 2. Game is the flesh of wild animals and birds. 
 
 3. Poultry is the flesh of barnyard fowls. 
 
 The flesh of mature animals is more nutritious and more easily 
 digested than that of the young. 
 
 Beef is the most nutritious meat; mutton ranks next; pork is nutri- 
 tious, but difficult to digest ; lamb is tender, but is not as valuable as mut- 
 ton ; veal is the least nutritious and is difficult to digest; it is liked for its 
 flavor and to give variety. 
 
 Good Meat is firm, elastic and a bright, uniform color when first cut; 
 the fat is firm, and light straw color or a pale yellow. Lean meat is muscle. 
 Much used muscle absorbs much food material, making rich, juicy meat, 
 but not always of tender fibre. (Why) ? 
 
 Structure of Meat. 
 Muscle, tissue, fat, bone, tendon, juice and skin 
 
 Composition. 
 
 Mineral salts. 
 
 Water. 
 
 Proteid. 
 
 Fat. 
 
 Bone. 
 
 Experiment 1. Soak a piece of bone in vinegar several days. What 
 change takes place in bone? What does the acid take out? 
 
 Experiment 2. Lay a piece of bone on a hot fire. What change takes 
 place? What part burns away? 
 
 Bone is the hardest animal tissue; it is about one-half water, one- 
 third mineral substance, and one-sixth animal matter, mostly gelatine. 
 
 Lean Meat. 
 
 Experiment 1. Examine carefully a small piece of lean beef. Scrape 
 with a knife until only fibre is left. What do you see? 
 
 Experiment 2. Cut a piece of beef into small bits, cover with cold 
 water. What happens? 
 
 Experiment 3. Sprinkle a piece of meat with salt. What happens? 
 
 Experiment 4. Heat some of the juice of meat in a tube. Compare 
 with white of egg. 
 
 Experiment 5. Pour boiling water over a small piece of meat. Why 
 does not the water become red? 
 
 Which wouldi you use for soup, boiling or cold water? 
 
 All muscular tissue is made up of bundles of tube-shaped cells filled 
 with juice. These tubes are bound together by a web of white connective 
 
Course of Study 
 
 29 
 
 tissue threaded by tiny blood vessels and streaks of fat. The more connec- 
 tive tissue, the tougher the meat. The contents of the muscle fibre or tubes 
 consist of a jelly- like substance composed of muscle proteid or myosin, 
 combined with water containing albumen, mineral matter and the sub- 
 stances which give flavor and color to the meat. These substances and the 
 albumen dissolved in the liquid between and around the fibres form the 
 juice of the meat. 
 
 Cooking of Meat. 
 Meat is cooked to improve the flavor and appearance, also to kill germs 
 of other organisms which may be present, and to soften fibre and connec- 
 tive tissue. It is prepared so as to extract the juice as in soups, broths and 
 beef tea, to retain the juice as in broiling, roastmg, boiling and frying; or 
 it may be a combination of both methods, as in stews, where part of the 
 juice is retained in the meat and part drawn out to enrich the gravy. 
 
 Bottled Beef Tea. 
 
 Wipe the meat with a damp cloth^; cut off 
 all the fat and bone and membrane. Cut the 
 meat into small pieces, put in a quart glass 
 jar; add the salt and cold water. Set in a 
 cold place for one hour. Place the jar on a 
 trivet in a kettle of cold water, having the 
 water reach nearly to the top of the jar. Heat 
 the water to the simmering point. Keep at 
 this temperature about two hours. Strain 
 through a coarse strainer into a hot cup, sea- 
 son with a little pepper and more salt to taste. 
 Serve immediately. 
 
 Cuts of Meat. 
 
 Loins. — Best quality for roasts and steaks. 
 
 Rump, Tough. — Pot roast and steaks. 
 
 Round. — Fair steak, beef tea, beef loaf. 
 
 Top Sirloin. — Fair steak and pot roast. 
 
 Prime Ribs (six ribs.) — Fine roast. 
 
 Blade (three ribs.) — Fair roast. 
 
 Chuck (four ribs.) — Pot roast and stew. 
 
 Neck. — Stews and soups. 
 
 Brisket. — Corned and boiled. 
 
 Navel. — Corned and boiled. 
 
 Flank. — Steaks, boiled, stew. 
 
 Shoulder. — Soup. 
 
 Shin. — Soup. 
 
 QUARTER 
 
 1 lb. round steak, 
 
 1/2 tsp salt, 
 
 1 pint cold water. 
 
30 Cincinnati Public Schools 
 
 Soups. 
 
 Soup stock is the basis of all meat soups. It consists of the soluble 
 parts of the meat, vegetables and bone, dissolved in water. Soups are 
 divided into two classes, soups with stock ; soups without stock. 
 
 Soup is generally an economic food, since a soup, tempting and nutri- 
 tious, can be made of the cheapest materials, including remnants of food 
 unfit for other use. 
 
 Clear soup is easily assimilated, acting as a stimulant rather than as a 
 nutrient. 
 
 When meat for soup comes from the market, remove from the brown 
 paper, and wipe it all over with a clean damp cloth. Cut the lean meat 
 into small pieces ; by so doing a large amount of surface is exposed to the 
 water, and juices are more easily draw out. Put bone, meat and fat into 
 a clean soup kettle, and! add as many quarts of cold water as there are 
 pounds of meat and bone. Let stand one hour, that the cold water may 
 draw juices from the meat. Heat gradually to the boiling point, then lower 
 the heat and cook slowly from six to seven hours. A scum will rise on the 
 top which contains coagulated albuminous juices. These give the soup 
 its chief nutritive value and should not be removed. Vegetables and spices 
 should be added) the last hour of cooking. 
 
 A knuckle of veal is often added, which gives the stock when cold a 
 jelly-like consistency. Some of the fat is absorbed; the remainder rises 
 to the top and forms, when cold, an air-tight covering over the stock, and 
 should not be removed until stock is done. From the stock may be made 
 macaroni, noodle, vegetable or tapioca soups, by adding, just before serv- 
 ing, the boiled vegetables indicated by the name. 
 
 Hints About Soup Making. 
 
 1. Have all trimmings sent home with the meat. 
 
 2. Either kitchen boquet or caramel is used, to darken soup. 
 
 3. The kettle should be closely covered to keep in the steam and the 
 savory odors. 
 
 4. Stock made without vegetables keeps best in hot weather. 
 
 5. It is best to use the stock the day after it is made. 
 
 6. Stock used instead of water in meat gravies makes them richer. 
 
 7. At its best soup only contains about 5% of nutritious material. 
 
 8. The soup meat may be used, ad'ding to it seasonings, such as pars- 
 ley, onions, etc. 
 
 Meat Soup Stock. 
 Brown one-third of meat in hot frying pan, 
 in marrow from bone; put remaining two- 
 thirds with bone and fat in soup kettle; add 
 water; let stand for thirty minutes; place on 
 back of range: add browned meat and heat 
 
 6 lbs. shin of beef, 
 6 qts. cold water, 
 J/2 tsp. pepper corns, 
 6 cloves, 
 
 1 bay leaf, 
 
 2 sprigs parsley, 
 carrots. 
 
 to boiling point. Cook slowlv keeping below . P ' 
 
 boiling point during cooking; add vegetables 
 and seasonings : cook one hour ; strain and 
 cool as quickly as possible. 
 
 Vegetable Soup. 
 
 onions, 
 
 celery, 
 
 14 c. each cut in dice, 
 
 1 tbsp. salt. 
 
 2 c. stock, 
 
 1 tbsp. carrot cut into 
 Wash and scrape the carrot; pare the turnip i 5^-inch dice, 
 and cook in boiling water ^ hr., or until ■ 1 tbsp. turnip cut into 
 tender; drain and add to the boiling stock; ! i/2-inch dice, 
 season. j % tsp. salt, 
 
 spk. pepper. 
 Clear Soup. 
 Qearing soup is a wasteful process, but it is sometimes desirable. 
 When stock is thoroughly cold skim off every particle of fat, add slightly 
 beaten white of egg and crushed egg shell. Allow one egg to one quart of 
 stock. Place on the fire and stir until it boils. Boil five minutes or until 
 it breaks free from scum ; simmer gently fifteen minutes, add tiny piece of 
 
Course of Study 
 
 31 
 
 ice or a little cold water; remove carefully from fire and pour through 
 a wet cloth into bowl. If not clear, strain again. Add flavoring, reheat 
 and serve. 
 
 COOKING OF TOUGH MEATS. 
 
 Meat, to be wholesome, must come from a healthy animal ; to be nutri- 
 tious, from a well-nourished one. Much-used muscles absorb much food 
 materials, making rich juicy meat. This is, however, tougher than that of 
 parts less used, because the connective tissue and fibre which makes meat 
 tough increase as well as the contents of the muscle tubes. 
 
 Exercise also draws a large quantity of blood to the muscle, conse- 
 quently tough muscle contains more juice than other muscles. Tough cuts 
 of meat are inexpensive, and if properly cooked so as to rendler the connec- 
 tive tissues digestible, have as high, if not higher, food value than the 
 tender cuts. 
 
 Two facts important to bear in mind in cooking meats are: (1) Heat, 
 by causing the collagen in the connective tissue to swell, tends to force the 
 juices out of the muscle fibres. (2) Dry heat hardens connective tissue. 
 In order to soften and dissolve the connective tissue, tough meats must be 
 cooked) in moist heat. There are three ways of doing this, stewing, boiling 
 and braising. 
 
 In the boiling process the meat is plunged into boiling water and cooked 
 at this temperature 10 or 15 minutes. Then simmer until the meat is 
 tender. By this means much of the juice and flavor is kept in the meat. 
 
 Braising is the cooking of meat with a small amount of water, in the 
 oven in a tightly covered pan. Cuts not tender enough for roasting, but 
 of a better quality than those used for stews, are cooked in this way. 
 
 Stewing is cooking for a long time in water below the boiling point. 
 The purpose of stewing meat is to keep part of the juice in the meat and 
 to extract part to flavor the gravy. Some of the meat is put on in cold 
 water and the remainder is browned in the frying pan before ad'ding. Meat 
 for stews should contain some bone and fat. The bone makes the stew 
 gelatinous and the fat gives the desired richness. Various vegetables are 
 used in stews to give flavor and thickening and different herbs and spices to 
 season them. By far the best way to cook stews is in the double boiler ; 
 then one can be sure that the temperature never reaches the boiling point. 
 Beef Stew. 
 Remove the fat and cut the meat into 1-inch 
 pieces; put aside 14 cup of the best pieces of 
 meat. Put the rest of the meat and bone into 
 cold water and soak for 1 hour ; then heat 
 until it bubbles ; season l4 c. of meat and roll 
 it in flour. Melt the fat in a frying pan; re- 
 move the scrap's, brown the sliced onion and 
 then the floured meat in the hot fat; add both 
 to the stew and cook for two hours at the sim- 
 mering point; add the vegetables and flour 
 which has been mixed with 5^ cup cold water, 
 and cook 1 hour, or until the meat and vege- 
 tables are tender; remove the bone; season 
 with salt and pepper and serve. 
 
 Scotch Broth. 
 Remove the fat and bone and cut the meat 
 into 1-inch pieces ; soak in 2 quarts cold water 
 for one hour then bring quickly to the boil- 
 ing point. Drain the barley which has been 
 soaked in cold water over night and add to the 
 broth. Cook 2 hours at the simmering point. 
 While the meat is soaking soak the t)ones 
 in another quart of water for 1 hour; then 
 heat slowly and boil for 2 hours. Strain and 
 add liquid to the broth. Add the vegetables 
 and cook until tender; add seasonings and 
 chopped parsley just before serving. 
 
 2 lbs. beef from the leg, 
 1 onion sliced, - 
 yo c. carrots diced, 
 14 c. turnips diced, 
 4 potatoes cut in J/^-inch 
 slices, 
 
 1 tsp. salt, 
 
 ^ tsp. pepper, 
 
 2 tbsp. flour, 
 4 c. water. 
 
 3 lbs. neck of mutton, 
 
 3 qts. water, 
 
 J4 c. pearl barley, 
 
 yl c. carrot, 
 
 % c. celery, 
 
 14 tsp. pepper, 
 
 1 tsp. chopped onion, 
 
 1 tbsp. pepper, 
 
 2 tbsp. flour, 
 1 tbsp. salt, 
 
 1 tbsp. minced parsley. 
 
32 Cincinnati Public Schools 
 
 Beef Loaf. 
 
 Mix all the ingredients together. Shape into 
 a loaf and place in a baking pan. Dredge with 
 flour, salt and pepper; put bits of butter on 
 top ; place in hot oven, and when meat is 
 brown, cover bottom of pan with hot water. 
 Baste every fifteen minutes. Bake large loaf 
 one hour; small one, half hour. 
 
 2 lbs. round steak, 
 
 ground, 
 1 c. crumbs, 
 1 tsp. salt, 
 % tsp. pepper, 
 sage or chopped corn, 
 1 beaten egg, 
 tomato if desired. 
 
 Boiled Ham or Tongue. 
 
 Put into cold water andi heat gradually until the water bubbles. Cook 
 at the simmering point until tender. Remove from the fire and allow it to 
 stand in the water in which is was cooked for one hour. Take it out and 
 draw ofif the skin. It may be served cold. A ham may be covered with 
 fine bread crumbs and 2 tbsp. of sugar, then placed in the oven one-half 
 hour to brown. 
 
 TENDER MEATS. 
 
 Broiling is cooking by direct exposure to heat over red-hot coals or to 
 the flame in the broiling oven of a gas range. 
 
 In broiling, the object is to retain the juice of meat. It should be ex- 
 posed to great heat long enough to coagulate the albumen and shrink the 
 fibres on the surface, thus forming a coating which will keep the juice in- 
 side. As broiling is a quick process of cooking, only tender portions of 
 certain meats should be broiled. Tender portions of beef, mutton and 
 lamb and also bacon, very young chickens, small fish, lobsters and oysters 
 may be broiled. Poi'k and real should not be broiled, as they need 
 thorough cooking". 
 
 Broiled Steak. 
 
 Heat the broiler andi grease it to keep meat from sticking; remove extra 
 fat and wipe the meat with a damp cloth ; place in broiler and place near 
 the fire or flame; count ten and turn. Repeat until both sides are brown, 
 then move broiler further from the fire or lower the flame until meat is 
 cooked. Place on hot platter; season with pepper and salt and serve at 
 once. 
 
 Pan-Broiled Chops. 
 
 Heat frying pan very hot; trim the chops; remove fat and wipe with 
 damp cloth ; put chops in frying pan. When one side is seared, turn and 
 sear the other ; then cook the inside more slowly. Turn the chops fre- 
 quently, but do not pierce them with a fork while turning. Cook from six 
 to ten minutes, according to thickness of chop. Season with salt and pep- 
 per; arrange on hot dish and serve at once. 
 
 Roasting. 
 General Directions. — Wipe meat; trim and skewer into shape; dredge 
 all meats except beef with salt, pepper and flour. Beef roasts may be 
 seared in hot pan on top of stove; then place roast on rack in pan in hot 
 oven. When meat is brown, cover bottom of pan with water and reduce 
 the heat and cook more slowly. Beef and mutton require from 12 to 18 
 minutes per lb. ; veal and pork, require from 20 to 30 minutes per lb. 
 
 Warmed-Over Meats (Rechauffes.) 
 Delicious meat diishes may be prepared from remnants of cooked meat. 
 Learn to combine the materials on hand, varying the regular recipes. 
 
 To Prepare. — Remove all bone and gristle and for hash trim oi¥ the 
 fat. Save all bones for soup stock; save all fat for frying out. Cut meat 
 in half-inch cubes or, chop fine. If meat is tender and well cooked, reheat 
 only; if it is tough or underdone, simmer until tender, saving the cooking 
 water to make a sauce. Season rather highly, as much of the flavor is lost 
 in the cooling. Do not cook meat long the second' time, as in so doing it 
 is rendered indigestible. 
 
Course of Study 
 
 33 
 
 Hash. 
 
 If using uncooked potatoes, cut fine; cook 
 in boiling water to cover until tender; add po- 
 tatoes and seasonings. If using boiled pota- 
 toes, add other ingredients and heat. Parsley 
 may be chopped and added if desired. To 
 brown, add two tbsp. milk ; cook, unstirred, 
 and fold like omelet. 
 
 Corned Beef Hash. 
 
 Chop the meat moderately fine ; push it to 
 one side of the tray; chop the potatoes and 
 mix them with the meat ; season and heat over 
 hot water or in frying pan over moderate 
 heat. 
 
 Minced Meat on Toast. 
 
 Chop beef, ham or any cold meat fine; sea- 
 son ; warm in gravy sufficient to moisten ; 
 spread on slices of crisp toast dipped in salted 
 hot water. 
 
 Meat Souffle. 
 
 Make the white sauce, and while hot add 
 meat and seasonings and yolks of eggs beaten 
 light and set away to cool. When wanted, 
 beat whites of eggs very stiff; add them to 
 the meat; put all in a buttered dish and bake 
 twentv minutes. Serve immediately or it will 
 fall. 
 
 2 c. chopped, cooked 
 
 meat, 
 2 c. finely cut potatoes, 
 1 tbsp. butter, 
 1 tbsp. flour, 
 1 tbsp. drippings, 
 J4 small onion, 
 1 c. water, 
 14 tsp. salt. 
 
 1 c. corned beef (about 
 
 'A fat,) 
 
 2 c. boiled potatoes. 
 Few drops of onion 
 
 juice, 
 A very little pepper. 
 
 2 c. cooked meat chop- 
 ped) very fine, 
 
 1 qt. milk, 
 
 2 tbsp. butter, 
 4 tbsp. flour, 
 
 1 tsp. salt, 
 
 ^A tsp. pepper, 
 
 1 tbsp. parsley, chopped, 
 
 1 tbsp. lemon juice, 
 
 1 spk. nutmeg, 
 
 1 spk. cayenne, 
 
 2 eg^s. 
 
 SALT MEATS. 
 Corned Beef. 
 Wash quickly in cold water. Beef that is very salty should be soaked 
 in cold water; if only slightly salted, use boiling water that the goodness 
 may be kept in the meat. Cover with boiling water and skim carefully 
 when it begins to boil. Cook slowly, simmering, not boiling, until so tender 
 that you can pick to pieces with a fork. Let the water boil away toward 
 the last, and let the beef stand in the water, uncovered, until partially cool. 
 
 Frizzled Beef. 
 Have the beef cut in fine shavings ; pour 
 the boiling water over it and let it stand 10 
 minutes ; drain and cook it in 2 tbsp. of butter 
 to curl or frizzle it. Melt the remaining two 
 tbsp. of butter in a saucepan ; add the flour 
 and pepper, stir until smooth, then add the 
 riiilk slowly. Let it boil up once and pour it 
 over the well-beaten egg. Add the beef, re- 
 heat and serve at once. 
 
 Creamed Cod Fish. 
 Pick the fish into small pieces and let it 
 st&nd covered with fresh water on the back of 
 the stove until softened. Drain ; melt the but- 
 ter, add the flour and pepper and stir until 
 smooth; then add the milk slowly. Let it boil 
 up once, add the egg, slightly beaten ; add the 
 fish, reheat and serve on toast. 
 
 FISH. 
 In fish we have a food similar in general character to meat, yet dif- 
 ferent from it in some ways. As ordinarily used, the term fish includtes, 
 besides the back-boned fish, many other forms of sea food, such as 
 
 % lb. dried beef, 
 
 1 c. milk, 
 
 4 tbsp. butter, 
 
 2 .tbsp. flour, 
 Spk. pepper, 
 1 egg. 
 
 1 c. salt cod fish, 
 
 1 c. milk, 
 
 2 tbsp. butter, 
 2 tbsp. flour, 
 Spk. pepper, 
 
 1 egS- 
 
34 Cincinnati Public Schools 
 
 oysters, clams and other mollusks, lobsters, shrimps, crabs, terrapin and 
 turtle. Fish proper are distinguished from shell fish by being vetebrate. 
 They are divided into two great classes — fresh water fish and salt water 
 fish, and these are sub-dividled into the white meat fish, or those having 
 fat only in the liver, such as red snapper, and the dark meat fish, or those 
 having fat distributed over the body, such as salmon or mackerel. 
 
 Food Value and Digestibility of Fish. 
 
 The food value and digestibility of fish is very similar to that of lean 
 meat. As it is less stimulating, it is especially suited to the needs of brain 
 workers, who take little exercise. It is more desirable as a means of vary- 
 ing the diet than as a staple of food, although it is the proteid food in 
 many coast towns where sea food is cheap and meat hard to obtain. Fish 
 kept too long is watery when cooked. Fish may be prepared in a -number 
 of ways, such as steaming, broiling, frying, baking and boiling, and should 
 be served with some food containing starch or fat, as it is lacking in these 
 principles. 
 
 Selecting Fish. 
 
 The flesh should! be firm, the eyes bright and the gills bright red. Fish 
 brought far inland should be dressed before being shipped. 
 
 Cleaning Fish. 
 
 Rest the fish on the back and cut on the under side, so as to expose 
 the entire body cavity. Remove all the internal organs, being careful not 
 to break the gall sac. The kidneys, lying directly under the back bone, 
 should be scraped away. Wash quickly, dry with clean towel, andl, if 
 the fish is not to be used at once, sprinkle with a little salt and put away 
 in a cold place. 
 
 Baked Fish. 
 
 Fish suitable for baking whole are cod, haddock, cusk, bluefish, small 
 salmon, bass, shad, whitefish. 
 
 After the fish has been cleaned remove the eyes and fill the body cavity 
 with the dressing allowing room for it to swell slightly. Sew up the fish 
 using strong thread, skewer and tie in the shape of the letter S. Butter 
 and dredge with flour, place on a rack or fish sheet in a baking pan. If the 
 fish is very dry, cut gashes in it crosswise and insert strips of salt pork. 
 Bake the fish in a moderate oven until the flesh is brown and may be 
 pierced without the juice running out; remove the strings and skewers, 
 garnish with lemon and parsley and serve. 
 
 Dressing for Baked Fish. 
 
 Mix all together and add enough boiling 
 water to bind the crumbs together. 
 
 1 c. cracker crumbs, 
 1 tsp. chopped pickle, 
 1 tsp. capers, 
 1 tsp. chopped parsley, 
 
 1 pcrcr 
 
 % tsp. salt, 
 
 ]/i tbsp. melted butter, 
 
 1 tsp. scraped onion. 
 
 Steamed Fish. 
 Skin and cut the meat from the bone, cutting the meat as close to the 
 bone as possible. Butter a plate, lay on the fish, cover with another plate 
 and steam over hot water from 20 minutes to 14 hour. This may be 
 cooked in the oven in the same manner. 
 
 Broiled Fish. 
 
 Fish suitable for broiling: split — mackerel, young cod, blue fish, white 
 fish, shad, trout, etc. Sliced — halibut and salmon. Whole — smelts, perch 
 and other small fish. 
 
 Remove the head and tail and split the fish down the back. Use a 
 close-barred, double wire broiler. Grease it when hot with salt pork rind. 
 Wipe the fish dry, sprinkle with salt and pepper, and if not oily, rub it 
 
Course of Study 
 
 35 
 
 with melted butter. Broil split fish flesh side to the heat until brown, then 
 broil the other side till the skin is crisp. Broil small fish close to the heat, 
 turning occasionally. Turn slices of fish often. When cooked, carefully 
 loosen from the broiler and slip off on to a hot platter. Spread with 
 butter, salt and pepper; use fish sauce; garnish with parsley and slices of 
 lemon ; serve. 
 
 Drawn Butter Sauce. 
 Mix flour, salt and pepper with one-half the 
 butter; pour on the water and stir over the 
 fire until the sauce boils. Add the rest of the 
 butter in bits, stirring until it is absorbed. 
 Serve on fish. 
 
 Hot Tartare Sauce. 
 
 Mix the vinegar, lemon juice, salt and sauce, 
 
 and heat over hot water ; brown the butter 
 
 and add very slowly to this mixture ; keep 
 
 warm, but do not boil ; serve with broiled fish. 
 
 Hollandaise Sauce. 
 Cream the butter; add the yolks of the eggs 
 and beat well together ; then add the lemon 
 juice, salt, paprica and hot water slowly to 
 the yolks and butter. Cook in double boiler, 
 stirring constantly, until the sauce becomes 
 like thick cream. When done, remove from 
 the fire and stir and beat with a Dover egg 
 beater about five minutes. Serve with fish 
 hot or cold. 
 
 3 tbsp. flour, 
 V/^ c. water, 
 y2 tsp. salt, 
 f. g. pepper. 
 
 Ys c. butter, 
 1 tbsp. vinegar, 
 1 tsp. lemon juice, 
 14 tsp. salt, 
 
 1 tbsp. Worcestershire 
 sauce. 
 
 14 c. butter, 
 yolks of 4 eggs, 
 juice of ^ lemon, 
 ]/2 tsp. salt, 
 % tsp. paprica, 
 1 c. hot water. 
 
 Fried Fish. 
 Large fish may be boned and cut into slices. Small fish, like smelts, 
 may be cooked whole. Season with salt and pepper and cover with com 
 meal, flour or crumbs and egg. Cook in deep, hot fat ; drain on paper. 
 Serve on a hot dish ; garnish. 
 
 OYSTERS. 
 Oysters, clams, mussels and scallops or salt water shell fish belonging 
 to the family of mollusks, or soft bodied animals. Oysters are in season 
 from September to May. They must, under all circumstances, be fresh 
 when used ; when stale they are poisonous. 
 
 To Clean. 
 Put in a wire strainer or colander; drain, saving the liquor if it is to 
 be used; then pour one-half cupful of cold water over one quart of 
 oysters: more water will wash away the flavor. With the fingers examine 
 the gills to see that no bits of shell are left clinging to them. 
 
 Composition. 
 Oysters have about the same composition as milk, containing carbo- 
 hydrate matter which most flesh foods lack. They are easily digestible, but 
 not cheap, costing about five times as much as milk. 
 
 Panned Oysters. 
 Drain and wash oysters : heat an iron skillet 
 or spider; put in the butter, when hot; care- 
 fully drop in the oysters ; shake and stir until 
 plump, add salt and pepper and serve on a 
 hot dish. 
 
 , 25 oysters, 
 2 tbsp. butter, 
 % tsp. salt, 
 Ys tsp. pepper. 
 
36 
 
 Cincinnati Public Schools 
 
 Creamed Oysters. 
 Drain and wash oysters; put the liquor and 
 oysters in a stew pan ; heat until the gills are 
 curled; drain, saving the liquor. Make the 
 white sauce, add the oyster liquor ; stir in the 
 oysters ; stand over hot water a few minutes 
 and they are ready for use. This is used for 
 filling pate shells. 
 
 Stewed Oysters. 
 Drain and wash oysters ; put the strained 
 liquor in a stew pan ; heat oysters in it till 
 edges curl; remove the scum; heat milk and 
 add oysters and liquor then the butter and 
 flour rubbed together, then salt and pepper. 
 Serve very hot with oyster crackers. 
 
 Scalloped Oysters. 
 Mix the crumbs with the salt, pepper and 
 butter; spread one-third of them on the bot- 
 tom of a buttered baking dish; put in half the 
 oysters, drained and rinsed; another layer of 
 crumbs and the rest of the oysters, covering 
 the top with the remaining crumbs ; pour over 
 these the liquid ; add a little milk if there is 
 very little liquid. Bake about twenty minutes 
 in an oven hot enough to brown the crumbs 
 .in that time. 
 
 Fried Oysters. 
 
 Drain and wash oysters ; dry on cheese- 
 cloth or soft towel; beat egg until mixed, al- 
 lowing one egg to each dozen oysters ; add one 
 tbsp. water to each egg; dip oysters in fine 
 dried bread crumbs, then in beaten egg, then 
 in crumbs. Prepare all the oysters before be- 
 ginning to fry. Heat fat in a deep pan, until 
 a piece of bread dropped in will brown in 
 twenty seconds'; put oysters in a frying basket, 
 six at a time; plunge in the hot lard or suet; 
 fry until brown; drain on soft brown paper. 
 
 SCALLOPED DISHES. 
 Scalloped Fish. 
 Use cooked fish or canned salmon. Flake 
 the fish, removing skin and bone ; mix with 
 white sauce and place half in baking dish. 
 Sprinkle with buttered crumbs ; pour in rest 
 of fish and cover top with crumbs. Bake in 
 moderate oven about 20. minutes. 
 
 Scalloped Oysters. 
 
 Mix crumbs with salt, pepper and butter ; 
 spread one-third of them on bottom of baking 
 pan ; put in half the oysters drained and rinsed, 
 another layer of crumbs, and the rest of the 
 oysters; cover the top with crumbs; pour over 
 the liquid ; bake about 20 minutes in moder- 
 ately hot oven. 
 
 Scalloped Potatoes. 
 
 Wash and pare potatoes; slice across in thin 
 slices; place half in pan; sprinkle with salt, 
 pepper and butter; fill pan; season; cover with 
 crumbs ; pour over it the milk and bake in 
 oven 45 minutes. 
 
 25 oysters, 
 
 2% tbsp. flour, 
 
 2^ tbsp. butter, . 
 
 1 c. milk, 
 
 yz tsp. salt, 
 
 % tsp. pepper, 
 
 1 tiny piece of mace. 
 
 25 oysters, 
 or 1 pt., 
 
 1 tbsp. flour, 
 
 2 tbsp. butter, 
 1 c. milk, 
 J/2 tsp. salt, 
 Ys tsp. pepper. 
 
 25 oysters, or 1 pt., 
 1/3 c. butter, 
 
 1 c. dried bread or 
 cracker crumbs, 
 
 2 tbsp. melted butter, 
 J4 tsp. salt, 
 % tsp. pepper, 
 
 3 or 4 tbsp. oyster liquid, 
 a little nutmeg or 
 ground mace, if de- 
 sired. 
 
 2 dioz. large oysters, 
 
 2 eggs, 
 
 14 tsp. salt, 
 
 yi tsp. pepper. 
 
 1 pt. fish, 
 
 1^ c. white sauce, 
 ^ c. crumbs, 
 
 2 tsp. butter. 
 
 1 qt. oysters, 
 
 2 c. stale crumbs, 
 14 c. melted butter, 
 1 tsp. salt, 
 14- tsp. pepper, 
 oyster liquid or milk, 
 or both, 6 tbsp. 
 
 6 large potatoes, 
 
 1 tsp. salt, 
 % tsp. pepper, 
 
 2 tbsp. butter, 
 1 c. milk, 
 
 3 tbsp. butter. 
 
Course of Study 37 
 
 Other vegetables, such as corn and tomatoes, may b'e scalloped. 
 
 Scalloped Eggs. j 
 
 Chop egg finely; sprinkle bottom of baking 
 dish with crumbs; cover v^rith one-half the 6 hard cooked eggs, 
 eggs, eggs with meat, meat with sauce; repeat. % c. chopped meat, 
 Cover with remaining crumbs. Place in oven % c. buttered crumbs, 
 on centre grate and bake until crumbs are 1 pt. white sauce, 
 brown. Ham is the best meat to use for this 
 dish. Chicken, veal or fish may be used. 
 
 CROQUETTES. 
 Materials. 
 The usual croquette mixture consists of two parts of chopped, cooked 
 meat or cooked, flakedl fish to one part of thick white sauce. Chicken, veal, 
 cheese, macaroni, rice and potatoes may be made into croquettes. 
 Rice and potato croquettes do not need white sauce. Why? 
 
 Shaping and Crumbling. 
 Put on a board a heap of dried crumbs, sifted, shredded wheat or bread 
 crumbs. Break an tgg into a plate, add) a tablespoon of water and beat 
 enough to mix. With two spoons or spatules shape croquette mixture into 
 balls ; roll them into cylinders, roll them in crumbs. Lift them into the egg 
 one by one, dipping egg over them until every bit of surface is covered; 
 roll them in crumbs again and lay them carefully aside. If allowed to 
 stand for thirty minutes so the albumen may harden, they are easier to 
 handle. Fry in frying basket in deep fat smoking hot. When golden 
 brown, lift the basket, drain and set the croquettes on soft paper in pan to 
 remove fat. Arrange on platter, garnish and serve. 
 
 White Sauce for Croquettes. 
 2 tbsp. butter, 1 c. milk, J4 c. flour, 1 tsp. salt, J/s tsp. white pepper. 
 
 Salmon Croquettes. 
 2 c. flakedl salmon, 1 c. thick white sauce, 1 tsp. lemon juice, ]/i tsp. 
 salt (parsley may be added.) 
 
 Chicken Croquettes. 
 
 2 c. cooked chicken chopped fine, 1 c. thick white sauce, 1 tsp. onion 
 juice, 1 tsp. nutmeg. 
 
 Potato Croquettes. 
 
 2 c. mashed potatoes, Y?, tsp. white pepper, ^ tsp. salt, J4 tsp. celery 
 salt, 2 tbsp. butter, 1 yolk. 
 
 Beat the yolk ; mix it with the potato and add' other ingredients. Heat 
 the mixture in a saucepan, stirring; when it leaves the side of the pan, turn 
 it into a flat dish, when cool, shape into cylinders, roll in eggs and crumbs 
 and fry. 
 
 SANDWICHES. 
 
 Sandfwiches are best when prepared just before serving, but for the 
 lunch or picnic ' basket they may be kept wrapped in confectioners' or 
 paraffine paper. For large companies they may be kept wrapped in a damp 
 cloth, wrung as dry as possible, then surround with a dry cloth, or cover 
 the sandwiches, neatly piled, with a large earthen bowl. 
 
 The rules for salads hold good at all times for sandwiches. Any 
 variety of bread twenty-four hours old may be used. Sometimes two 
 varieties are combined in the same sandwich. Let the bread, freed from 
 crust, be cut into slices one-eighth inch thick. Use the trimmings for bread 
 sauce, puddings, or bread crumbing. Cream the butter to insure its spread- 
 ing smoothly and evenly. Avoid spreading either the butter or the filling 
 over the edges. When slices of meat are used, let them be cut as thin as 
 wafers and use more than one in each sandwich. Cold meats may be 
 
38 
 
 Cincinnati Public Schools 
 
 minced fine and a little saladi dressing used with them. Salted meats and 
 fish give sandwiches a very pronounced flavor ; acid in the form of lemon 
 juice, chopped pickle or capers is an improvement to these and all fish 
 sandwich mixture. Sweet sandwiches are offered with cocoa and tea; 
 bread or lady fingers, yellow or white, may be used as a foundation for 
 these; jams marmaladtes, etc., are the usual fillings. Sandwiches are daintier 
 if made small. 
 
 Sardine Sandwiches. 
 Remove the skin and bone from the sar- 
 dines ; mince fine with the yolks of eggs and 
 the butter; season to taste with paprica and 
 lemon juice. Spread crescent or other shaped 
 pieces of bread with the paste and press to- 
 gether in pairs. Serve on a napkin ; ornament 
 the dish with cress and slices of lemon. 
 
 6 sardines, 
 
 6 hard cooked egg yolks, 
 
 3 tbsp. butter, 
 
 lemon juice, 
 
 paprica. 
 
 1/2 c. lean ham, 
 
 2 tbsp. fat ham, 
 
 Yi c. butter, 
 
 2 tbsp. white sauce, 
 
 yolks of 4 hard-cooked 
 
 ^ tsp. prepared mustard, 
 1 tsp. chopped capers. 
 
 1 c. raisms, 
 14 c. sugar, 
 i^ c. English walnuts. 
 
 Ham and Egg Sandwiches. 
 Mince the meat very fine ; add the season- 
 ings and eggs ; mash all together to a smooth 
 paste. Spread on buttered bread prepared for 
 sandwiches and press two pieces together ; 
 serve at once. 
 
 Lettuce Sandwiches. 
 Prepare the bread as for sandwiches and 
 butter it. Lay one or two tender lettuce leaves 
 on a slice of bread spread with a thick cooked 
 salad dressing, and press another slice of bread 
 over it. Trim off the edges and serve at once. 
 
 Boston Brown Bread Sandwiches. 
 Cut the bread very thin and spread lightly 
 with butter. Stew the raisins until soft; add 
 the sugar and cook a few minutes longer ; 
 drain off the juice, grind or chop fine; also 
 grind the nuts fine, then add to the raisins 
 and mix well. Spread on the brown bread 
 and press together in pairs. Serve at once. 
 
 FLOUR. 
 
 Kinds. 
 
 Wheat, rye, corn, buckwheat, rice, barley and some other grains. 
 
 They are milled by cleansing, grinding and bolting. 
 
 Wheat is the most important and is an annual grass of an unknown 
 origin, but very old, and grows in all moderate climates. When it is ripe 
 and ready to cut the grain is a light yellow ; it is then separated from the 
 husk and stalk. Each grain of wheat has four coatings ; the outside is 
 hard and is called bran ; the next contains gluten ; the third, fat and germ, 
 the fourth or center, starch. 
 
 There are two kinds of wheat and they yield different flour. 
 
 Winter or Soft. — Winter or soft is sown in the fall ; endures cold and 
 dampness of the winter; is soft and starchy, and is used for cake and 
 pastry. Why? 
 
 Spring or Hard. — Spring wheat is sown in the spring; grows up 
 quickly and is hardL Grows mostly in Northern States. 
 
 This spring wheat yields a flour rich in gluten, makes an elastic dough, 
 necessary to produce light bread. It is known (1) by its creamy color; 
 (2) its great capacity for absorbing water; (3) its gritty feeling; (4) and 
 by caking slightly when squeezed in the hand. 
 
 Experiment 1. Mix one-fourth cup of flour to a stiff dough with a 
 little water ; knead in a fine strainer ; set in a bowl of water. What is left 
 in the strainer? Feel it. Spread some to dry. Heat some in an oven. 
 What happens? 
 
Course of Study 
 
 39 
 
 Experiment 2. Test sediment in water in two ways. 
 
 Composition. 
 All foodstuffs necessary for growth of body. 
 Starch, fat, water, gluten and mineral salts. 
 Gluten is valued as a tissue-builder. 
 Mineral salts, as bone and nerve-builders. 
 
 Batters and Doughs. 
 
 Dough means "that which is moistened." 
 
 Batter means "that which is beaten." 
 
 Pour Batter is one measure of liquid with one to one and a half meas- 
 ures of flour. 
 
 Drop Batter is one measure of liquid with two measures of flour. 
 
 Dough is a mixture stiff enough to be handled on a board. 
 
 A soft dough is one measure of liquid to three measures of flour. 
 
 A stiff dough is one measure of liquid to three or more measures of 
 flour. 
 
 A mixture of flour and liquid, when cookedl, would be hard and indi- 
 gestible; it needs something to lighten it. The simplest means would be by 
 beating air into it. Beating forms small bubbles, which expand when 
 heated. Compare with soap bubbles. 
 
 Baking hardens the walls of the bubbles and prevents them from 
 breaking. 
 
 Eggs are a great help in making mixtures light. The cold air which 
 has been beaten into the eggs expands as soon as the mixture gets hot to 
 several times its original volume. The walls of the little air cells consist 
 of egg albumen, which hardens almost immediately, preventing the escape 
 of the heated air. 
 
 Thin batters, like popover mixtures, contain more water than is needed 
 to combine with the starch of the flour. So some of it is changed; to 
 steam, which helps in raising the mixture. 
 
 POUR BATTERS. 
 
 POPOVERS. 
 
 Mix salt and flour; add milk gradually; 
 add egg, unbeaten, and the melted butter ; 
 beat five minutes with a fork or Dover egg 
 beater. Pour into hot buttered iron gem pans 
 or popover cups and bake thirty or thirty-five 
 minutes in a hot oven. 
 
 Griddle Cakes. 
 
 Sift flour, salt and baking soda together; 
 separate eggs ; beat yolks light, stir the milk 
 into the flour. Add the beaten yolk and beat 
 all together until well mixed ; beat whites and 
 add last, folding in carefully. Have griddle 
 hot and using a piece of beef suet on a fork 
 or drippings applied with a swab made by 
 tying a strip of clean cloth around the end of 
 a stick or fork; grease the griddle all over. 
 Bake by spoonfuls, and as soon as the cakes 
 are full of bubbles, turn quickly with a broad 
 knife or cake turner. Never turn twice. 
 
 Rice Griddle Cakes. 
 
 Pour milk over rice and salt; all yolks of 
 egg beaten until thick and lemon colored ; add 
 butter, then flour, and last the white of eggs 
 beaten stiff. 
 
 1 c. flour, 
 14 tsp. salt, 
 J-^ c. milk, 
 
 1 egg, 
 
 1 tsp. melted butter. 
 
 2 c. flour, 
 Yz tsp. salt, 
 
 1 tsp. baking sodia, 
 
 2 c. sour milk, 
 2 eggs. 
 
 1 c milk, 
 
 1 c. warm boiled rice, 
 1/2 tsp. salt, 
 
 2 egg yolks, 
 
 1 tbsp. melted butter, 
 7^ c. flour, 
 
 2 egg whites. 
 
40 Ciiiciiinati Public Schools 
 
 Cream Puffs. 
 Heat the butter and water until the water 
 comes to a boil. Add the flour all at once and 
 mix thoroughly. Cook, stirring constantly, 
 until the mass leaves the sides of the pan in 
 a smooth ball of dough. Add the eggs un- 1 c. hot water, 
 beaten and one at a time. Beat until thor- /^ c. butter, 
 oughly mixed. Drop by tablespoonfuls on but- 1 ^- pastry flour, 
 tered baking sheets and bake in a moderate 4 eggs, 
 oven thirty or thirty-five minutes. When cool, 
 fill with whipped cream, sweetened and flav- 
 ored or with cream filling. 
 
 Cream Filling. 
 Mix flour, sugar and salt ; add the hot 
 
 milk and cook until thick and smooth. Pour jA c. flour, 
 
 this into the eggs which have been beaten % c. sugar, 
 
 slightly and cook over hot water for a few y^ tsp. salt, 
 
 minutes. Remove from the fire, and, when 2 c. hot milk, 
 
 cool, add flavoring. Make a small hole in the £ eggs, 
 
 side of each cream pufif and with a teaspoon 1 tsp. vanilla. 
 put it in. 
 
 BATTERS LIGHTENED WITH GAS. 
 Corn. 
 
 With the exception of wheat, corn is raised more than any other grain 
 in North -America. It contains a great deal of starch and more fat than 
 any cereal, and is, therefore, a good winter food. It also contains a large 
 amount of muscle-building substance and mineral salts, and is a good food 
 for strong, active people. 
 
 From corn are made hominy, grits, cornmeal, cornstarch and corn flour. 
 The grains of corn are first dried, then ground up fine and coarse, to make 
 the diflferent products. 
 
 _ Cornmeal spoils very easily, so keep only a small amount on hand at 
 a time. 
 
 Cornmeal is scalded to soften the starch; the time in the oven is not 
 long enough to thoroughly cook it otherwise. 
 
 IMOLASSES. 
 
 The sweet juice obtained by crushing the stalks of sugar cane is boiled 
 down to a thick syrup. As it cooks, part of it separates into crystals. 
 Molasses is theremaining liquid, which will not crystallize. Owing to recent 
 improvements in sugar making, it is possible to crystallize almost all of the 
 juice, so that there is very little molasses left. In consequence the sub- 
 stance now sold as molasses is made artificially from glucose, colored and 
 flavored with a little of the true product. In the United States a con- 
 siderable amount of molasses is made from the sorghum plant. It is never 
 made from beets. Molasses contains about 30% of water, a large amount 
 of sugar and certain salts and acids. It is used on account of its agreeable 
 flavor, in making such dishes as gingerbread, steamed puddings, etc. Also 
 to supply the acid necessary to set free the carbon dioxide from the soda. 
 
 Baking Soda is one of the class of substances called carbonates. It 
 is an alkali rnade from common salt. It is the only alkali used in cooking. 
 
 When acid is addedl to an alkali or carbonate, in the presence of moist- 
 ure, a gas is forrned called carbon dioxide, which produces effervescence. 
 This carbon dioxide formed in the batter from the union of the baking 
 soda and the acid in the sour milk or molasses expands when heated; 
 making the mixture light and porous. 
 
 Experiment No. 1. Mix soda and sour milk. 
 
 Experiment No. 2. Mix soda and water. Note the results and com- 
 pare. 
 
Course of Study 
 
 41 
 
 Experiment No. 3. Put a little molasses into a glass ; add some baking 
 soda and warm water. What happens? Repeat, using cream of tartar, 
 vinegar and lemon juice instead) of the molasses. What must the molasses, 
 sour milk, etc., contain in order to bring about this reaction? Why will 
 not the cornbread made by the following recipe be sour? 
 
 CoRNBREAD No. 1. 
 
 Sift the meal and scald with boiling water; 
 allow to cool. Sift flour, salt- and sod'a to- 
 gether and add to the cornmeal and slightly 
 beaten egg. Add milk and lastly the melted 
 butter. Pour into a hot greased pan or gem 
 pans. Bake in a moderate oven twenty min- 
 utes or until browned nicely. 
 
 Cornbread No. 2. 
 Sift dry materials together and chop in 
 butter. Beat tgg and add to milk and pour 
 slowly into dry materials, mixing well. Pour 
 into hot greased pan and bake in moderate 
 oven about thirty minutes. (This may be 
 mixed in same manner as batter cake). 
 
 2 c. meal, 
 1 c. flour, 
 1 c. sour milk, 
 Y\ c. boiling milk, 
 1 tsp. salt, 
 y2 tsp. soda, 
 1 ecc 
 
 1 tbsp. melted butter, 
 lard or drippings. 
 
 54 c. flour, 
 % c. cornmeal, 
 214 tsp. B. P., 
 ^ tsp. salt, 
 1 tbsp. butter, 
 1 tbsp. sugar, 
 1 or 2 eggs, 
 54 c. milk. 
 
 Directions for Steaming. 
 A mould or tightly covered tin can may be used:; it should be thor- 
 oughly greased, and, if it has no cover, a strong piece of greased brown 
 paper may be tied over the top. Place the moulds in a steamer over boiling 
 water, or on a rack in a kettle of boiling water. Keep the water boiling, 
 and, as it evaporates, replenish with more of the same temperature. When 
 steamed long enough, place the moulds, uncovered, in the oven for a few 
 minutes. 
 
 Steamed Brown Bread. 2 c. cornmeal. 
 
 Sift the dry ingredients together several 2 c. graham flour, 
 times. Mix the molasses and sour milk to- 2 tsp. soda, 
 gether and add to the dry ingredients; beat ^ tsp. salt, 
 well. Put into greased moulds and steam ~ c. sour milk, 
 three hours. 1 c. molasses. ^ • 
 
 Fruit Pudding. 
 Mix and sift the flour, salt, baking powder 
 and nutmeg. Add the raisins and currants ; 
 mix the molasses and sour milk with the suet. 
 Combine the mixtures and beat thoroughly. 
 If put into small molds, steam 1]/^ hours; if 
 in a large mold, 2^ hours. 
 
 Hard Sauce. 
 Cream the butter; add the sugar gradually, 
 beating until light and creamy; add the flav- 
 oring and beat again! 
 
 Lemon Sauce. 
 Mix the sugar and flour thoroughly, then add 
 the boiling water slowly. Cook five to eight min- 
 utes, stirring constantly. Add the lemon rind 
 and juice, "then the butter. Stir until but- 
 ter is melted, then serve at once. If sauce is 
 too thick, add a little water. For vanilla sauce, 
 substitute 1 tsp. vanilla for the juice and rind 
 of the lemon. 
 
 2 c. flour, 
 
 4 tsp. baking powder, 
 
 ^ tsp. salt, 
 
 lA c. beef suet chopped 
 
 fine, 
 ^ c. molasses, 
 y2 tsp. nutm.eg. 
 lA c. raisins. 
 y'2 c. currants, 
 14 c. sour milk, ' 
 
 4 tbsp. butter, 
 
 y2 c. powdered sugar, 
 
 ^ tsp. vanilla or nutmeg. 
 
 2 c. boiling water, 
 
 1 c. sugar, 
 
 2 tbsp. flour, 
 
 2 tbsp. butter, juice and 
 grated rind of 1 lemon. 
 
42 
 
 CinciiDiati Public Schools 
 
 Foamy Sauce. 
 
 Cream the butter, add the sugar and va- 
 nilla and the yolk of the egg beaten stiff; add 
 the boiling water slowly. Beat the white until 
 stiff; add this to the other ingredients and 
 beat until the whole mixture is light and 
 foamy. 
 
 Yellow Sauce. 
 
 Beat yolks of eggs until thick; add one-half 
 the sugar gradually ; beat the whites of the 
 egg until stiff; add gradually the remaining 
 sugar. Combine mixture and add vanilla. 
 
 .3 tbsp. butter, 
 
 1/2 c. powdered sugar 
 
 1 tsp. vanilla, 
 
 1 egg, 
 
 J/2 c. boiling water. 
 
 2 eggs, 
 
 1 c. powdered sugar, 
 
 2 tsp. vanilla. 
 
 BATTERS LIGHTENED WITH GAS AND EGGS. 
 Study of Spices. 
 
 Spices are parts of aromatic plants used to season foods. They belong 
 to that class of substances spoken of as condiments. As the term is gener- 
 ally used, condiments are eaten with meat and combined with salt, itself 
 a condiment; while spices are usually added to articles containing sugar. 
 
 Condiments have no food value, but are valuable in modterate quan- 
 tities, as they serve to make the food more palatable and by their taste and 
 odor stimulate the flow of the digestive juices. 
 
 The spices most commonly used are cloves, cinnamon, pimento or all- 
 spice, nutmeg, mace and ginger. 
 
 Cloves are the flower buds of an evergreen tree found in the East 
 Indies. 
 
 Cinnamon is the inner bark of a tree similar to the laurel. 
 
 Cassia is the inner bark of a species of cinnamon called Chinese cin- 
 namon. 
 
 Nutmeg is the kernel of the fruit of an evergreen. 
 
 Mace is the thin covering of the nutmeg. 
 
 Ginger is the root of a flag-like plant. 
 
 Allspice consists of the berries of the cassia tree. They are called all- 
 spice because their aroma resembles that of a variety of spices. 
 
 I 14 tsp. salt. 
 
 I ]4 tsp. soda. 
 Sift together, flour, soda, salt and spices. 1 1 tsp. ginger, 
 Cream together the sugar and shortening; j }4- tsp. cinnamon, 
 add the molasses and stir in part of the milk 1?^ c. flour, 
 and part of flour until all is added ; add the 
 eggs well beaten ; pour in greased and floured 
 pan and bake in hot oven about 30 minutes. 
 
 Gingerbread. 
 
 Gingerbread Without Eggs. 
 
 Sift flour, salt and spices together; add 
 half the soda to the milk and half to the mo- 
 lasses, beat each until light, ad'd to the flour 
 and spices; add the melted butter; pour into 
 greased and floured pan and bake in moderate 
 oven about 30 minutes. 
 
 Molasses Cookies. 
 
 Cream butter and sugar and add the mo- 
 lasses. Sift in the ginger and cinnamon; add 
 the soda dissolved in the water and sift in 
 enough flour to make a soft dough. Roll 
 ^-inch thick. Cut out and bake in hot oven. 
 Whole wheat flour may be used instead of 
 white flour. 
 
 ^ c. sugar, 
 ys c. shortening, 
 3^4 c. molasses, 
 V2 c. sour milk, 
 1 or 2 egofs. 
 
 2i/4c. flour, 
 ^ tsp. salt. 
 
 1 tsp. cinnamon, 
 
 2 tsp. ginger, 
 2 tsp. soda, 
 
 1 c. sour milk, 
 1 c. molasses, 
 4 tbsp. butter. 
 
 fX c. butter, 
 14 c. sugar, 
 1 c. molasses, 
 1 tsp. ginger. 
 1 tsp. cinnamon, 
 1 tsp. soda, 
 % c. water, 
 214 c. flour about. 
 
Course of Study 
 
 43 
 
 DOUGHS MADE LIGHT WITH BAKING POWDER. 
 A dough is a stiff mixture of flour, liquid and other ingredients. 
 
 Approximate Rule for Proportions. 
 Soft dough, one measure of liquid to three measures of flour. 
 Stiff dough, one measure of liquid to four measures of flour. 
 Pastry flour is most used in baking powder mixtures. When bread 
 flour is substituted, take two tablespoonfuls from each cup. Baking powder 
 mixtures should be handled as little as possible and cooked as soon as 
 mixed', generally in a hot oven. 
 
 Batters and doughs are made light and porous by the presence of a 
 gas, which expands by the heat during the cooking. 
 
 _ Carbon dioxide is obtained by the action of yeast during fermentation 
 or is set free by chemical action from different substances containing the 
 elements of which it is composed. 
 
 Baking Powder. 
 
 Experiment 1. Put one-fourth teaspoonful of soda and one-half tea- 
 spoonful of cream of tartar into a glass. Mix and pour hot water over it. 
 What is the effervescence? 
 
 Experiment 2. Put one teaspoonful of baking powder into a glass ; 
 pour hot water over it. 
 
 Experiment 3. Pour cold water over one teaspoonful of baking pow- 
 der. Which causes the more rapid escape of gas? 
 
 The best baking powders are made of bicarbonate of soda, cream of 
 tartar and a small quantity of cornstarch. The cornstarch is used to 
 absorb moisture and keep the mixture dry. 
 
 Bicarbonate of soda (cooking soda) is an alkaline substance contain- 
 ing carbon dioxide. It is made from salt. 
 
 Cream of tartar is an acidi substance made from crystals called argols, 
 deposited on the sides and bottoms of casks containing grape wine. 
 
 Acids and alkalies are opposite in their nature. 
 
 Recipe for Baking Powder. 
 Sift the soda; add cornstarch and sift five 
 times; add cream of tartar; mix thoroughly 
 and sift six or seven times ; keep in tin or 
 glass cans closely covered. 
 
 Baking Powder Biscuits. 
 Mix and sift dry ingredients ; chop in the 
 shortening with a knife until fine, like meal ; 
 add about half the milk, then add more grad- 
 ually to make a soft dough, mixing with a 
 knife. When smooth, turn the dough on to a 
 floured board, pat or roll out about one-half 
 inch thick. Cut with a floured biscuit cutter; 
 place close together on a baking pan. Bake in 
 a hot oven 12 to 15 minutes. Equal parts of 
 water and milk may be used instead of all 
 
 ™^^^- Fruit Dumplings. 
 
 I\Iake a dough as for biscuits ; pat and roll 
 out one-fourth inch thick. Cut into four-inch 
 squares; place in the center of each square an 
 apple or other fruit, sprinkle with sugar and 
 cinnamon or nutmeg. If the fruit is hard, 
 first steam five to ten minutes. Moisten the 
 edges of the dough with cold water ; fold so 
 that the corners meet and the fruit is covered ; 
 press the edges together. Place in a greased 
 pan and bake in a hot oven about 20 minutes. 
 The dumplings may be steamed by placing 
 them in a buttered pan or paper and cooking 
 in a steamer over boiling water one-half hour. 
 Serve with cream or a sweet sauce. 
 
 J4 lb. bicarbonate of 
 
 soda, 
 y^ lb, and 1 oz. cream of 
 
 tartar, 
 % lb. cornstarch. 
 
 2 c. flour, 
 
 3 tsp. baking powder, 
 14 tsp. salt, 
 
 2 to 3 tbsp. shortening, 
 about 34 c. milk. 
 
 Dried, fresh or canned 
 fruits. 
 
44 Ci)iciiinati Public Schools 
 
 Short Cake. 
 Cream the butter and add the sugar grad- 
 ually; sift the flour and baking powder to- 
 gether and add to the mixture alternately with 
 the milk. Bake in a buttered pan 20 minutes 
 in a hot oven. When done, remove from pan, 
 cut edges with a hot knife and then split cake 
 in half; butter lightly. Cover first half with 
 crushed fruit, sweetened to taste. Place sec- 
 ond half over it and garnish the top with 
 fruit. Serve with whipped cream. Straw- 
 berries, raspberries, peaches or stewed fruits 
 may be used. 
 
 2 tbsp. butter, 
 
 ^ c. sugar, 
 
 y3 c. milk, 
 
 1^ tsp. baking powder, 
 
 iy2 c. flour, 
 
 14 tsp. sa,lt. 
 
 DOUGHS LIGHTENED WITH YEAST. 
 
 Yeast is a vegetable germ or plant of the fungus family, to which 
 mushrooms and toadstools belong. Yeast plant needs no light, and like 
 other fungi, it grows and multiplies rapidly. It is the simplest form of 
 vegetable life, being only a small cell with a thin skin and full of a liquid 
 which contains the germ life. It is generally oval in shape and so small 
 that it can not be seen without a very strong microscope. Undier a micro- 
 scope new cells may be seen building out of old ones, forming branching 
 chains. These cells are found in fruit juices and sprouting grains. Like 
 all plants, yeast is killed^ by extreme heat and its growth is retarded by 
 extreme cold. It grows best and quickest at temperatures between 72 and 
 90 degrees Fahrenheit. It needs water, and either some nitrogenous food- 
 stuff's, such as gluten, or some mineral matter containing nitrogen, to 
 feed upon. 
 
 Three kinds of yeast are used for bread-making — dry, liquid and com- 
 pressed. A good compressed yeast cake is known by its light, even color. 
 Liquid yeast is yeast cultivated in a mixture of potatoes, sugar, water and 
 hops. 
 
 The Growth of Yeast by Experiments. 
 
 1. Mix one tablespoonful flour, one of sugar and three-fourths of a 
 cake of yeast to a smooth paste with one-fourth cup lukewarm water. 
 Divide the mixture between three test-tubes. 
 
 2. Place one test-tube in boiling water. 
 
 3. Place one test-tube in lukewarm water. 
 
 4. Place one test-tube in cold water or crackedl ice. 
 
 5. Place one-fourth of an yeast cake in a test-tube and mix with luke- 
 warm water; and place in lukewarm water; with salt; sugar. 
 
 Give results. Compare the amount of gas formed under the different 
 conditions. 
 
 Bread dough is the best soil for growing yeast. The yeast changes 
 some of the starch into a kind of sugar, and the sugar into carbon dioxide 
 gas and alcohol. The gas, being lighter than the dough, rises, andi in its 
 effort to escape, puffs up the elastic glutinous mass to two or three times 
 the original size: when this expansion has reached the desired limit, we 
 check the fermentation by kneading and baking. The alcohol escapes in 
 the oven ; some of the starch is changed into gum or dextrine and forms 
 the brown crust. If the fermentation goes too far, acetic fermentation sets 
 in and gives the bread a disagreeable taste and smell. 
 
 Bread is Baked. 
 
 1. To kill the ferment. 
 
 2. To make the starch soluble. 
 
Course of Study 
 
 45 
 
 J/2 c. milk, 
 
 y^ c. water, 
 
 ^2 tsp. salt, 
 
 1 tbsp. sugar or molasses, 
 
 1 cake yeast, 
 
 ^4 c. lukewarm water, 
 
 3 to 3V2 c. flour. 
 
 3. To drive off alcohol and carbon dioxide. 
 
 4. To form a brown crust. 
 
 When bread is done, it will not cling to the sides of the pan, and may 
 be easily removed. Remove loaves at once from the pans and place side 
 down on a wire cooler. If a soft crust is desired, cover with a towel while 
 cooling. 
 
 Whole Wheat Bread. I 
 
 Put salt, sugar or molasses in a mixing bowl, 
 add milk and water ; when cool add the yeast 
 that has been mixed with one-furth cup luke- 
 warm water, then stir in half the flour. Beat 
 until full of bubbles; then add enough more 
 flour to make a dough stiff enough to knead: 
 turn out on a slightly floured board, leaving a 
 clean bowl. Knead until smooth and elastic. 
 Shape into loaves, place in a greased pan, 
 brush over with melted butter ; cover ; let rise 
 to double its bulk and bake in a hot oven 
 about three-quarters of an hour. 
 
 White Bread — Quick Process. 
 Put salt, sugar and shortening into mix- 
 ing bowl ; pour on hot milk and water. When 
 mixture is lukewarm add dissolved yeast. Stir 
 in enough flour to make a batter; beat well^ 
 then add more flour, a little at time to make 
 a stiff dough, mixing with a knife. Turn on a 
 floured board; knead until it is smooth, elas- 
 tic and does not stick to the board. Put into 
 a greased bowl, cover closely and let it stand 
 in a warm place (about 75 F.) until double in 
 bulk. This will take between two and three 
 hours. Knead again until fine grained; shape 
 into a loaf and place in a warm greased pan. 
 Cover and put in a warm place. When double 
 in bulk, bake in a hot oven. Bake fifty to 
 sixtv minutes. 
 
 1/2 tsp. salt, 
 
 1 tsp. sugar, 
 
 1 tsp. shortening, 
 
 l4 c. hot water, 
 
 1/2 c. hot milk, 
 
 1 cake yeast, 
 
 34 c. lukewarm water, 
 
 3 c. bread flour. 
 
 Bread — Slow Process. 
 Use one-half as much yeast; allow the bread 
 to rise over night; knead the second time in 
 the morning. Proceed the same as in the 
 quick process. 
 
 Parker House Rolls. 
 
 Add butter, sugar and salt to milk ; when 
 lukewarm add dissolved yeast and three cups 
 of flour. Beat well, cover and let rise until 
 light. Beat again; add flour to make a stiff 
 dough and knead; let rise until double in bulk; 
 toss on floured board, pat and roll out about 
 one-third inch thick. Cut out with floured 
 biscuit cutter; crease through the center of 
 each roll with the floured back of a knife ; 
 brush one-half of each with melted butter, 
 fold the press together. Place in greased pan 
 one inch apart; cover; set in a warm place 
 until double in bulk. Bake in hot oven 12 to 
 15 minutes. 
 
 2 c. hot milk, 
 .^ tbsp. butter, 
 2 tbsp. sugar, 
 1 tsp. salt, 
 
 1 yeast cake dissolved in 
 ^4 c. lukewarm water, 
 6 c. flour about. 
 
4G 
 
 Cincinnati Public Schools 
 
 German Coffee Bread. 
 Add sugar to milk. When lukewarm add 
 dissolved yeast and flour to make a batter. 
 Cover and let rise; add salt, melted shorten- 
 ing, egg well beaten, flour to make a soft 
 dough and raisins. Cover and let rise again. 
 Spread in a buttered baking pan about one 
 inch thick ; cover and keep in a warm place 
 until double in bulk. Before baking brush 
 top with beaten egg and cover with the fol- 
 lowing mixture : Melt three tablespoons of 
 butter; add one-third cup of sugar and one 
 teaspoonful of cinnamon. When sugar is partly 
 melted add three tablespoonfuls of flour. 
 Spread on cake ; bake, cake about 40 minutes. 
 
 I c. hot milk, 
 ■/3 c. shortening. 
 ]4 c. sugar, 
 14 tsp. salt, 
 
 1 pcrrx 
 
 lA cake yeast dissolved 
 in % c. lukewarm 
 water, ' 
 
 V^ c. stoned raisins, flour. 
 
 CAKE. 
 
 All cakes belong to one of two classes — butter cakes and cakes made 
 without butter, or sponge cakes. Butter cakes include cup cake, pound 
 cake, spice cake, etc. Sponge cakes includies angel and sunshine cakes. 
 
 General Directions. 
 
 Good cake requires good materials — good butter, fresh eggs and fine 
 granulated or powdered sugar. 
 
 Use pastry flour and sift before measuring. 
 
 Never melt butter; if hard, warm the boWl before creaming. 
 
 Butter cakes are varied by changing the flavoring; by adding nuts, 
 fruits, chocolate or spices. 
 
 For chocolate cake melt the chocolate over hot water and add' after 
 the yolks of eggs. 
 
 Dredge raisins and currants with flour and add to the mixture just 
 before the egg white. 
 
 Spices are sifted several times with the flour and baking powder. 
 
 Order of Work. 
 
 1. Get out all necessary utensils and materials, then make all meas- 
 urements. 
 
 2. Light the gas range, or, if using a coal range, arrange the dampers 
 so that the oven will be ready by the time the cake is mixed. 
 
 3. Prepare pans and mix the cake. 
 
 4. Before adding the flour test the oven. 
 
 A butter cake usually contains from one-third to one-half as much 
 butter as sugar, and about half as much liquid as flour. 
 
 Butter or other shortening counts as liquid, since it melts in the oven. 
 
 A cake with fruit should be a little stiffer than one without. 
 
 Sour milk and) molasses do not thin a mixture as much as sweet milk 
 or water. 
 
 Preparation of Pans. 
 
 For butter cakes grease the pan with lard or butter and dredge slightly 
 with flour. For large cakes, line the pan with paper and grease it. 
 
 Sponge cakes are baked in ungreased pans if the pans are kept exclu- 
 sively for sponge cakes. 
 
 The Oven. 
 
 The oven should he less hot for cake than for breadi It is right foi; 
 butter and sponge cakes baked in loaves if' it turns a piece of writing paper 
 light brown in five minutes. For layer and small cakes it should be hotter. 
 
 Bake loaf cakes from forty-five minutes to one hour ; layer cakes and 
 small cakes, from twenty to twenty-five minutes. The cake is done when 
 it shrinks from the side of the pan. When a knitting needle or clean straw 
 put into it comes out clean, or when pressed lightly on top with the finger 
 the cake springs back into place. 
 
Course of Study 
 
 47 
 
 To turn out of the pan, loosen around the edges with a knife and slip 
 out on a wire cake cooler or a clean towel. If it sticks, turn it upside 
 down, place a damp cloth over the bottom of the pan and let it steam for 
 a few minutes. 
 
 Plain Cake. 
 
 Cream the butter, add the sugar, grad- 
 ually, then yolks of eggs, well beaten. Sift 
 flour and baking powder together and add to 
 the mixture alternately with the milk ; add 
 the flavoring and last the whites of eggs beat- 
 en stiff. 
 
 For chocolate cake add after the egg yolks 
 one and one-half ounce, or three tablespoon- 
 fuls of chocolate melted over hot water. 
 
 For gold cake, use the yolks of four eggs. 
 
 For white cake, leave out yolks and use 
 whites of four eggs. 
 
 Sponge Cake. 
 Beat the yolks until thick and lemon colored. 
 Add the sugar gradually and continue beat- 
 ing, then the lemon juice and rind and the 
 flour, which has been sifted two or three 
 times. Fold in the whites of the eggs, which 
 have been beaten stiff. The salt should be 
 added to the whites before baking. 
 
 Angel Cake. 
 
 Add the salt to the eggs and beat to a 
 foam ; add the cream of tartar and beat un- 
 til stiff; sift in the sugar, beating all the 
 time; sift in the flour, slowly, mixing it with 
 a light folding motion ; add the vanilla. Bake 
 in an unbuttered pan in a slow oven about 
 one hour. 
 
 Sugar Cookies. 
 
 Mix like butter cakes. When stiff enough 
 to roll turn out on a floured board and roll 
 out, part at a time, one-fourth of an inch 
 thick. Keep board and pin. well floured; bake 
 15 minutes on shallow pans. 
 
 Molasses Cookies. 
 Mix as for plain cookies. Roll out and 
 bake according to directions for plain cookies. 
 
 Boiled Icing. 
 Boil sugar and water together until the 
 syrup spins a thread. Beat white of egg until 
 stiff and on it pour slowly the hot syrup, beat- 
 ing continually. When stiff spread on cake. 
 
 Uncooked Icing. 
 Sift the sugar, add the orange juice and 
 rind, or lemon juice, and enough of the boil- 
 ing water to make it spread smoothly. 
 
 J4 c. butter, 
 
 54 c. sugar, 
 
 2 eggs, 
 
 114 tsp. baking powder. 
 
 1^ c. flour, 
 
 ^2 tsp. vanilla or 1 tsp. 
 
 spice, 
 ]4 c. m.ilk. , 
 
 Yolks of 5 eggs, 
 
 1 c. sugar, 
 
 1 tbsp. lemon rind, 
 
 juice of ^ a lemon, 
 
 1J4 c. flour, 
 
 whites of 5 eggs, 
 
 ^ tsp. salt. 
 
 1 c. egg whites, 
 
 1^ c. sugar, 
 
 % tsp. cream of tartar, 
 
 % tsp. salt, 
 
 1 c. flour, 
 
 1 tsp. vanilla. 
 
 1/2 c. butter, 
 1 c. sugar, 
 
 1 egg yolk, 
 ]/4 c. milk, 
 
 2 tsp. baking powder, 
 about 3 c. flour, 
 
 a sprinkling of nutmeg 
 after coolcies are cut. 
 
 1/2 c. butter, 
 
 1 c. sugar, 
 
 2 tbsp. molasses, 
 
 1 pcrcr 
 
 14 c. milk, 
 
 1 t?p. baking powder, 
 
 % tsp. baking soda, 
 
 3 c. flour, 
 
 3 tsp. spices. 
 
 1 c. sugar, 
 y3 c. boiling water, 
 white of 1 egg, 
 1 tsp. vanilla or 
 ■/2 tsp. lemon juice. 
 
 1^ c. powdered sugar, 
 V/2 tbsp. hot water, 
 1'^A tbsp. orange juice, 
 rind of ^ orange or 
 ] tsp. lemon peel. 
 
48 Cincinnati Public Schools 
 
 m 
 
 PASTRY. 
 
 General Rules. 
 
 1. To make good pastry use pastry flour. 
 
 2. Have everything cold. 
 
 3. Always roll the pastry one way. 
 
 4. .In making a short crust, handle as little and as lightly as possible. 
 
 5. If a shining surface is desired, brush with beaten tgg or milk. 
 
 6. Cook pastry in a hot oven and have the heat greatest at the bottom 
 so that it may rise before browning. 
 
 7. Pastry is much improved if allowed to stand on ice before using. 
 Pastry is difficult to digest because the starch grains must absorb 
 
 water, swell and burst before they can be digested. The small amount of 
 water used in making pastry does not furnish enough liquid to accomplish 
 this. Moreover, the particles of starch in pastry are enclosed in fat, and 
 digestive fluidls can not reach the starch readily. 
 
 Pastry. 
 
 Sift flour, salt and sugar together; chop /^ c. butter, 
 
 in lard and add the water slowly, handling 5^ c. lard, 
 
 lightly. Put the dough on a board, roll out, ^! c. flour, 
 
 spread with butter; fold three times and roll 1 tsp. salt, 
 
 like jelly cake. Cut the pastry across and roll 1 tsp. sugar, 
 
 out to fit size of pie plate. 1 c. ice water. 
 
 Lemon Pie. 
 
 Mix the cornstarch with a little cold water; 
 
 add the hot water and boil for five minutes ; 
 
 remove from the fire, add the sugar and 
 
 butter well creamed together and mix with 
 
 the yolks of the eggs and juice and grated j ^ boilino- water 
 rind of lemon. Line pans with pastry rolled j (,' guo-ar'^ 
 one-eighth inch thick; prick the bottom of . tbsp.'co;nstarch. 
 the paste and bake. When almost done, fill ^ ^i^g' butter 
 the pans to the depth of three-fourths of an o go-crs * 
 
 inch with the lemon filling and cook until the ■ g lemons 
 paste is done. Cover with a meringue made 
 from the whites of the eggs beaten stiff with 
 one tablespoonful sugar to one egg. Cook 
 slowly until slightly brown. 
 
 Cheese Straws. ' 
 Roll pastry one-eighth inch thick and cut into two pieces. Sprinkle 
 one piece with grated cheese, seasoned with salt and cayenne pepper or 
 paprica. Place the other half on top of this piece and cut into strips one- 
 half inch wide and five inches long. Bake until crisp and brown. 
 
 Apple Pie. 
 Linea rather deep pie plate with pastry and fill with tart apples, peeled 
 and cut into thin slices. Sweeten, using about one cup sugar for a large 
 pie, and season with cinnamon or nutmeg and one tablespoonful butter. 
 Cut a large piece of pastry to completely cover the top and' cut in several 
 places to allow the steam to escape. Bake in a moderate oven until the 
 apples are tender and the pastry cooked. The sugar, butter and cinnamon 
 may be omitted until the pie is done, when the top crust is lifted and the 
 sugar and seasoning sprinkled over the apples. Cooked in this manner the 
 apples are finer flavored. 
 
 GELATINE DESSERTS. 
 
 Gel_atine_ is derived from substances contained in the bones, skin and 
 
 connective tissue of animals. These substances are changed into gelatine 
 
 by_ cooking several hours in boiling water. The connective tissue of young 
 
 animals are especially rich in gelatine-yielding material. Calves' fee't is a 
 
Course of Study 49 
 
 pure form of gelatine, but the purest form is isinglass a kind of gelatine 
 obtained from the bladder of the sturgeon. 
 
 Gelatine contains nitrogen, hence belongs to a class related to the 
 proteids called gelatinoids. It cannot build tissue, form muscles, nerves, 
 etc., but yields energy and serves other purposes in the body which cause 
 it to be known as a "proteid-sparer." 
 
 The food value of gelatine is not high, but it is very easy of digestion, 
 and jellies prepared from it form an agreeable addition to the d;iet during 
 convalescence, as well as in health. Gelatine is used for medicine capsules, 
 photograph films and other purposes, as well as for jellies. 
 
 General Directions. 
 First soften the gelatine by soaking in cold water, then dissolve in 
 boiling water, but never boil it. If stirred much while hot, the gelatine 
 may become stringy and refuse to jell; for this reason do not stir to help 
 sugar to dissolve, but keep the gelatine mixture hot by setting the bowl 
 over hot water. Strain through cheese cloth into mould and set away to 
 cool. Use a mould of earthenware or enameled ware wet with cold water 
 just before using. A two-ounce box of granulated gelatine holds five 
 tablespoonfuls. 
 
 Fruit jellies may be made by adding various fruits, such as oranges, 
 bananas, dates, figs, nuts, grapes, etc., to lemon jelly. 
 
 Lemon Jelly. 
 Soak gelatine in cold water; add salt; dis- 
 solve in boiling water; add sugar and lemon 
 juice; strain into moulds that have been wet 
 with cold water and chill. 
 
 1 tbsp. granulated gela- 
 tine, 
 %. c. cold water, 
 54 c. sugar, 
 pinch salt, 
 
 1J4 c. boiling water. 
 Snow Pudding. I 54 c. lemon juice. 
 
 Make as for above and when gelatine forms 
 beat with wire whip or Dover beater until 
 fine of grain; whites of three eggs beaten stiff 
 may be added. Serve with cream or soft 
 custard. 
 
 FROZEN DESSERTS. 
 
 Ice Cream. 
 
 A frozen dessert, most desirable for hot summer days. It is also a 
 good food for many invalids, being wholesome, nutritious and cooling. 
 
 Experiment 1. Fill a cup with cracked ice. Take the temperature. 
 
 Experiment 2. Mix four tablespoonfuls of rock salt with the ice. 
 Watch the thermometer. 
 
 Melting ice and salt reach a temperature below the freezing point of 
 water. If packed' around some other liquid, they draw the heat from it 
 so fast that it freezes. 
 
 Directions for Freezing. 
 Put the ice into a strong canvas bag and pound until very fine. Use 
 rock salt: Proportions: three measures of ice to one of salt. Pack ice 
 and salt solidly in the freezer, around the can containing the mixture. 
 Turn the crank slowly at first, to permit the mixture to become thoroughly 
 chilled, then more rapidly until frozen. Cream frozen rapidly is coarse- 
 grained. 
 
 Packing. 
 Ice cream is much better if repacked and allowed to stand at least one 
 hour before serving. Remove the dasher and repack with ice^and salt, 
 using one-fourth as much salt as ice. Cover with newspaper or heavy cloth. 
 
50 
 
 Cincinnati Public Schools 
 
 1 qt. cream, 
 1 c. sugar, 
 1 tbsp. vanilla. 
 
 1 pt. milk, 
 1 tbsp. flour, 
 
 1 c. sugar, 
 
 2 or 3 eggs, 
 % tsp. salt, 
 
 1 pt. cream, 
 
 1 tbsp. flavoring. 
 
 4 large lemons, 
 1 orange, 
 2y2 c. sugar, 
 1 qt. water. 
 
 1 can grated pineapple, 
 
 1 lemon (juice), 
 
 i^ tsp. gelatine (Knox), 
 
 dissolved, 
 1 pt. sugar, 
 1 qt. water. 
 
 Ice Cream. 
 Mix well, being particular to have the sugar 
 dissolve before freezing. If cream is too 
 heavy, reduce with a little milk. Vanilla bean 
 pulverized will give the cream a much more 
 delicate flavor than the extract. 
 
 Frozen Custard. 
 Scald the milk in a double boiler; beat the 
 eggs slightly, adding half the sugar, and pour 
 the milk slowly into this, stirring constantly. 
 Pour back into double boiler; cook until the 
 mixture begins to thicken, about 10 minutes ; 
 then add the rest of the sugar; cool; add 
 cream and flavoring and freeze. 
 
 Lemon Ice. 
 Make a syrup of the water and sugar by 
 boiling them five minutes ; add the grated rind 
 of the orange and one lemon; cool; then add 
 the juice; strain and freeze. 
 
 Pineapple Sherbet. 
 Make a syrup of the sugar and water by 
 boiling them five minutes ; cool ; add all other 
 ingredients and freeze. 
 
 INVALID COOKERY. 
 
 In preparing food for an invalid, the following points should be 
 observed: 
 
 The preparation and serving of food is of especial importance in 
 illness. Food for invalids should be perfectly cooked, attractively served, 
 and all utensils used should! be scrupulously clean. 
 
 Food should be suited to the digestive powers of the patient, and 
 should be served in small quantities, just enough to satisfy hunger or to 
 furnish needed strength. 
 
 In a severe illness the doctor prescribes the kind and amount of food 
 to be given. In long and protracted illness it is necessary to take nour- 
 ishing food in small quantities at frequent intervals. In short spells of 
 illness it is sometimes best to go without food for a day or more so as 
 to give the system complete rest. 
 
 The following foods are easily digested and are given to invalids; 
 Milk, eggs (raw or slightly cooked), beef tea, gelatinous jellies, gruels, 
 well cooked cereals, raw oysters, juice of oranges, grapes and other fruits, 
 frozen desserts. 
 
 Serving Food. 
 
 Use the daintiest dishes in the house. Place a clean napkin on a tray 
 and, if possible, a fresh flower. 
 
 Serve everything in small quantities, as it is more tempting to a delicate 
 appetite 
 
 Try to surprise the patients by some unexpected food, and in this way 
 induce them to take nourishment. 
 
 Serve hot food hot and cold food cold. 
 
 Remove the tray as soon as food is eaten, as food should never stand 
 in a sickroom. 
 
 Milk Sherbet. 
 
 Freeze the milk and sugar until partially 
 stiffened. Add the lemon juice and freeze 
 until stiff. 
 
 VA c. milk, 
 % c. sugar, 
 yi c. lemon. 
 
Course of Study 
 
 51 
 
 Lemonade. 
 Pare the lemon very thin, using only the 
 yellow rind. Put the rind and sugar in a bowl, 
 add the boiling water, cover tightly and let 
 stand twenty minutes; add the juice and 
 strain. This is very strong and may be weak- 
 ened with a little ice or cold water. 
 
 Egg Lemonade. 
 Beat the egg well and add the sugar and 
 lemon juice; add water slowly stirring until 
 smooth and well mixed ; strain and serve. A 
 little grated nutmeg may be added if liked. 
 
 Egg Nog. 
 
 Beat the . egg, add the sugar, salt and 
 
 flavoring ; heat the milk and add slowly to the 
 
 beaten egg; serve at once. Any flavoring, 
 
 either spirits, vanilla or nutmeg may be used. 
 
 Egg in Nest. 
 Beat the white of the egg with a f. g. of 
 salt until stiff; pile lightly in an earthenware 
 or small baking dish. Make a depression in 
 the center of the white and into this slip the 
 unbroken yolk. Cook slowly in a moderate 
 oven until the white is slightly cooked. Sprin- 
 kle with a little salt and pepper and serve 
 with toast. This may be placed on toast and 
 cooked instead of using an earthenware cup, 
 or it may be steamed. 
 
 Oatmeal Gruel. 
 Cook all the ingredients together in a 
 double boiler for two hours. Press through a 
 strainer, dilute with milk or cream; reheat 
 and serve. The well-beaten white of one egg 
 stirred into the gruel makes it more nutritious. 
 
 Egg Gruel. 
 Heat the milk; beat the yolk of the egg 
 until thick and light-colored, the white till 
 stiff. Stir into the yolk the other ingredients 
 in the following order ; sugar, milk, beaten 
 white and flavoring. Serve hot in a glass 
 placed on a plate covered with a doily. 
 
 1 lemon, 
 
 3 tbsp. sugar, 
 
 1 c. boiling water. 
 
 1 pcro" 
 
 2 tbsp. sugar, 
 
 2 tbsp. lemon juice, 
 1 c. water. 
 
 1 egg, 
 
 1 tbsp. sugar, 
 
 spk. salt, 
 
 1 c. milk, 
 
 1 tbsp. brandy or 
 
 J4 tbsp. vanilla, or 
 
 % tsp. nutmeg. 
 
 1 egg, salt, pepper, toast. 
 
 % c. oatmeal, 
 2 tsp. salt, 
 1 qt. water, 
 
 1 tsp. sugar, 
 
 nutmeg or 
 
 flavor. 
 
 vanilla to 
 
 1 c. hot milk, 
 nutmeg or lemon juice, 
 to flavor, 
 
 1 pcrcf 
 
 1 tsp. sugar. 
 
 PRESERVING. 
 
 Under ordinary conditions foods can not be kept for any length of 
 time in a good, wholesome condition. Bacteria will find their way to the 
 food and it will mould, decay and "spoil," for the spoiling of food is simply 
 the result of its consumption by tiny living beings called bacteria. In order 
 to prevent this we use various methods of preserving. 
 
 The methods generally used! are cold storage, drying, salting, pickling, 
 smoking, canning, by the use of oil and) also by the use of antiseptics, such 
 as borax and salicylic acid. 
 
 Preserving in the ordinary sense means the cooking of fruits in a thick 
 syrup made of equal or nearly equal weights of sugar and fruit, little or no 
 water being used, according to tJie fruit. 
 
 By this method the water is drawn out and the sugar takes its place. 
 Preserving includes the making of jellies, jams and marmalades. 
 
52 Cincinnati Public Schools 
 
 Canning is preserving sterilized/ foods in sterilized, air-tight cans or 
 jars. Meats, fish, vegetables and fruits are thus preserved. In canning, 
 fruits are rendered sterile, or free from germ life by boiling. 
 
 To Sterilize Jars. 
 Wash jars and fill with cold w^ater; place on a rest in a boiler, sur- 
 round the jars with cold water and heat gradually until the water boils. 
 Keep jars in boiling water until ready to fill. Then empty and fill. Ster- 
 ilize the covers of jars, also dip the rubber bandis in hot water, but do not 
 boil them. Use new rubbers each season. 
 
 Canning Fruit. 
 
 Sterilize the jars; prepare the syrup; boil 
 it ten minutes; pare the peaches, dropping 
 them into cold water. Put peaches and a few 
 stones into syrup ; cook the fruit until, when 
 tried with a knitting needle it is found to be 
 soft; then fill jars. 
 
 2 c. water, 
 1 lb. sugar, 
 
 3 lbs. peaches, 
 
 General Directions for Filling Jars. 
 Remove jars from boiling water; place fruit in jars, the rounded side 
 of fruit toward the outside of the jar. Fill with syrup; use the blade of 
 a silver knife to push the fruit away from jar to allow air bubbles to rise 
 to surface and break. Fill to overflowing; if there is not sufficient syrup, 
 use boiling water. Place rubber on jar and screw the cover tight. Turn 
 the jar upside down to see if it is air-tight. 
 
 Jellies. 
 Wash fruit and remove stems and imperfections. Cut large fruit into 
 pieces. Watery fruits, such as grapes and currants, need no water. With 
 apples and quinces use enough water to cover them. Cook fruit until juice 
 flows. Remove from the fire and strain through double thickness of cheese 
 cloth or jelly bag. Measure the juice and boil 20 minutes; add equal quan- 
 tity of heated sugar; boil five minutes, or until jelly stiflfens when tried 
 on a plate; skim and turn into sterilized glasses and set aside to harden. 
 Cover with melted paraffine. Keep in a cool, dark place. 
 
LIBRftRY OF CONGRESS 
 
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