Public School Domestic Science
by Adelaide Hoodless · English · Gutenberg #18097 · 347,856 chars · public domain (US)
The Project Gutenberg eBook of Public School Domestic Science
This eBook is for the use of anyone anywhere in the United States and
most other parts of the world at no cost and with almost no restrictions
whatsoever. You may copy it, give it away or re-use it under the terms
of the Project Gutenberg License included with this eBook or online
at www.gutenberg.org. If you are not located in the United States,
you will have to check the laws of the country where you are located
before using this eBook.
Title: Public School Domestic Science
Author: Adelaide Hoodless
Release date: April 1, 2006 [eBook #18097]
Language: English
Other information and formats: www.gutenberg.org/ebooks/18097
Credits: Produced by Suzanne Lybarger and the Online Distributed
Proofreading Team at http://www.pgdp.net (This file was
produced from images generously made available by The
Internet Archive/Canadian Libraries)
*** START OF THE PROJECT GUTENBERG EBOOK PUBLIC SCHOOL DOMESTIC SCIENCE ***
Produced by Suzanne Lybarger and the Online Distributed
Proofreading Team at http://www.pgdp.net (This file was
produced from images generously made available by The
Internet Archive/Canadian Libraries)
PUBLIC SCHOOL
DOMESTIC SCIENCE
BY
MRS. J. HOODLESS,
President School Of Domestic Science, Hamilton.
This Book may be used as a Text-Book in any High or Public School, if
so ordered by a resolution of the Trustees.
TORONTO:
THE COPP, CLARK COMPANY, LIMITED,
1898.
Entered according to Act of the Parliament of Canada, in the year one
thousand eight hundred and ninety-eight, by THE COPP, CLARK COMPANY,
LIMITED, Toronto, Ontario, in the Office of the Minister of
Agriculture.
[Illustration: A YOUNG HOUSEKEEPER.]
"I have come to the conclusion that more than half the disease which
embitters the latter half of life is due to avoidable errors in diet,
and that more mischief in the form of actual disease, of impaired
vigour, and of shortened life, accrues to civilized man in England and
throughout Central Europe from erroneous habits of eating than from
the habitual use of alcoholic drink, considerable as I know that evil
to be."--_Sir Henry Thompson._
* * * * *
"Knowledge which subserves self-preservation by preventing loss of
health is of primary importance. We do not contend that possession of
such knowledge would by any means wholly remedy the evil. But we do
contend that the right knowledge impressed in the right way would
effect much; and we further contend that as the laws of health must be
recognized before they can be fully conformed to, the imparting of
such knowledge must precede a more rational living."--_Herbert
Spencer._
* * * * *
"Cooking means the knowledge of Medea and Circe, and of Calypso and
Helen, and of Rebekah, and of the Queen of Sheba. It means the
knowledge of all fruits, and herbs, and balms, and spices, and of all
that is healing and sweet in fields and groves, and savory in meats;
it means carefulness, and inventiveness, and watchfulness, and
willingness, and readiness of appliance; it means much tasting and no
wasting; it means English thoroughness, and French art, and Arabian
hospitality; it means, in fine, that you are to be perfect and always
'ladies'--'loaf-givers.'"--_Ruskin._
PREFACE.
An eminent authority[1] says: "Up to the age of sixteen even a lucid
statement of principles is received by all but a few pupils as dogma.
They do not and cannot in any adequate sense realize the reasoning
process by which scientific conclusions are reached. They are taught
not only facts but classifications and laws, and causes in relation to
their effect. These are not, in the majority of cases, elaborated by
the pupil. The teaching of them accordingly degenerates into a
statement of facts, and the learning of them into an act of memory."
To obviate this condition, or to at least neutralize its effects
somewhat, is one of the principal reasons for introducing Domestic
Science into the Public School curriculum; a science which relates so
closely to the daily life that it cannot be left to an act of memory;
where cause and effect are so palpable that the pupil may readily
arrive at an individual conclusion.
The aim of this text-book is to assist the pupil in acquiring a
knowledge of the fundamental principles of correct living, to
co-ordinate the regular school studies so as to make a practical use
of knowledge already acquired. Arithmetic plays an important part in
the arranging of weights and measures, in the study of the analysis
and relative value of various kinds of food, in estimating the cost of
manufactured products in proportion to their market value, in the
purchase of food material, etc. History and geography are closely
allied to the study of the diet and customs of the different
countries, with their variety of climate and products. Physiology and
temperance principles permeate the whole course of study. In addition
to these are the direct lessons, provided by the practice work, in
neatness, promptness and cleanliness. It will therefore be necessary
to have a wide general knowledge before entering upon a course in
Domestic Science.
Owing to the limited time allowed for this course in the Public
Schools, it will be impossible to teach more than a few of the first
principles governing each department of the work, viz., a knowledge of
the constituent parts of the human body; the classification of food
and the relation of each class to the sustenance and repair of the
body; simple recipes illustrating the most wholesome and economical
methods of preparing the various kinds of food; the science of
nutrition, economy and hygiene; general hints on household management,
laundry work, and care of the sick.
To enter more fully into the chemistry of food, bacteriology, etc.,
would tend to cause confusion in the mind of the average school girl,
and possibly create a distaste for knowledge containing so much
abstract matter.
This book is not a teacher's manual, nor is it intended to take the
place of the teacher in any way. The normal training prescribed for
teachers will enable them to supplement the information contained
herein, by a much more general and comprehensive treatment of the
various questions, than would be possible or judicious in a primary
text-book. It has been found difficult for pupils to copy the recipes
given with each lesson, or to write out the instructions carefully
without infringing upon the time which should be devoted to practice
work.[2] In order to meet this difficulty, also to enable the pupil to
work at home under the same rules which govern the class work, simple
recipes are given, beginning with a class requiring a knowledge of
heat and its effect, going on to those requiring hand dexterity,
before attempting the more difficult subjects. After the pupils have
acquired a knowledge of the "why and wherefore" of the different
processes required in cooking, they will have little difficulty in
following the more elaborate recipes given in the numberless
cook-books provided for household use. Once the art--and it is a fine
art--of cookery is mastered, it becomes not only a pleasant occupation
but provides excellent mental exercise, thereby preventing the
reaction which frequently follows school life.
The tables given are to be used for reference, and _not to be
memorized_ by the pupil.
The writer is greatly indebted to Prof. Atwater for his kindly
interest and assistance in providing much valuable information, which
in some instances is given verbatim; also to Dr. Gilman Thompson for
permission to give extracts from his valuable book, "Practical
Dietetics"; to Prof. Kinne, Columbia University (Domestic Science
Dept.), for review and suggestions; to Miss Watson, Principal Hamilton
School of Domestic Science, for practical hints and schedule for
school work. The Boston Cook Book (with Normal Instruction), by Mrs.
M.J. Lincoln; and the Chemistry of Cooking and Cleaning, by Ellen H.
Richards (Prof. of Sanitary Science, Boston Institute of Technology),
and Miss Talbot, are recommended to students who desire further
information on practical household matters. The publications of the
U.S. Experiment Stations, by Prof. Atwater and other eminent chemists,
contain much valuable information.
To the school-girls, and future housekeepers of Ontario, this book is
respectfully dedicated.
ADELAIDE HOODLESS.
"EASTCOURT,"
Hamilton, June, 1898.
FOOTNOTES:
[1] S.S. Laurie, A.M., LL.D., Prof. of the Institutes and History of
Education, Edinburgh University.
[2] Where time is allowed, much benefit may be derived from writing
notes, as a study in composition, spelling, etc.
SUGGESTIONS TO TEACHER.
Owing to the limitations of a text-book, it will be necessary for the
teacher to enter very carefully into all the details of the various
questions; to explain the underlying principles so thoroughly that
"the why and the wherefore" of every action in the preparation of food
will be clearly understood. She should endeavor to impress upon the
pupils the value of thoroughly understanding the relation of food to
the body. In practice lessons frequent _reference_ should be made to
the analysis of the various foods, as given in the tables and charts.
The first practice lesson should be given on the making and care of a
fire, regulating dampers, cleaning stove, etc. The pupils should then
be taught the name and place of all the utensils. Special attention
should be given to the explanation of weights and measures; the table
of abbreviations should be memorized. Arrange the class work so that
each pupil may in alternation share the duties of both kitchen work
and cooking.
Personal cleanliness must be insisted upon. Special attention should
be given to the hands and nails. The hair should be carefully pinned
back or confined in some way, and covered by a cap. A large clean
apron and a holder should be worn while at work. Never allow the
pupils to use a handkerchief or their aprons in place of a holder.
Untidy habits must not be allowed in the class-room. Set an example of
perfect order and neatness, and insist upon pupils following that
example. Teach the pupils that cooking may be done without soiling
either hands or clothes. The pupils should do all the work of the
class-room, except scrubbing the floor. Everything must be left in
perfect order at the close of each lesson.
Frequent _reviews_ are absolutely necessary. Urge the pupils to think
for themselves, and not to rely upon the text-book. Where pupils are
backward, or have not had previous practice in kitchen work, give
special attention to their manner of holding a knife or spoon in
preparing articles for use, and in beating or stirring mixtures.
Encourage deftness and light handling of kitchen ware. Insist upon
promptness and keeping within the time limit, both in preparing the
food and in the cooking.
Owing to the variety of climate and markets, it would be impossible to
arrange the lessons in the text-book in regular order. A few sample
menus are given at the back of the book, but each teacher must be
governed by circumstances in arranging the lessons for her class. For
instance, recipes without eggs should be given in mid-winter, when
eggs are dear. Fruits and vegetables must be given in season.
The recipes given in the text-book are suitable for class work; in
some cases it may be necessary to divide them, as the quantities given
are intended for home practice. The teacher should consider herself at
liberty to substitute any recipe which she may consider valuable. The
digestibility of food, the effect of stimulants--especially of tea and
coffee, the value of fresh air, etc., should be carefully impressed
upon the pupil.
The teacher must keep the object of this instruction constantly before
her: (1) to co-ordinate other school studies, such as arithmetic,
history, geography, physiology and temperance; (2) to develop the
mental in conjunction with the manual powers of the children; (3) to
enable pupils to understand the reason for doing certain things in a
certain way; in other words, to work with an intelligent conception
of the value, both physically and hygienically, of knowing how the
daily duties should be performed.
In order that material may not be needlessly destroyed, each class of
food should be introduced by an experimental lesson. For instance,
before giving a lesson in the preparation of starches, each pupil
should be given an opportunity to learn how to mix and stir the
mixture over the fire, so as to prevent it from burning or becoming
lumpy; this may be done by using water and common laundry starch, or
flour. The same test applies to sauces, etc. A few cheap apples and
potatoes may be used in learning to pare these articles. The effect of
cold and hot water on albumen and tissues may be illustrated by the
cheaper pieces of meat.
Although the more scientific studies are grouped together, it does not
follow that they are to be studied in the order given. The teacher
must arrange her lessons--from the beginning--so as to include a
certain amount of the theory with the practice work. Frequent
reference should be made during practice lessons to the various
chapters bearing more directly upon the science of cooking, so as to
interest the pupil in the theoretical study of the food question.
The teacher should insist upon the pupils taking careful notes while
she is demonstrating a lesson, so that they may not be entirely
dependent upon the text-book, which from its limitations must simply
serve as the key-note for further study.
Special attention must be given to the chapter on "Digestion," page
58, in the Public School Physiology. This chapter should be
studied--especially pages 71-75--in conjunction with "Food
Classifications" (Chap. 2); also in dealing with the digestibility of
starches, etc.
COMPOSITION OF FOOD MATERIALS--(_Atwater_)
_Nutritive Ingredients, Refuse, and Food Value._
Nutrients:
P--Protein.
F--Fats.
C--Carbohydrates.
M--Mineral Matters.
Non-nutrients:
W--Water.
R--Refuse.
Fuel Value:
X--Calories.
_Protein_ Compounds, e.g., lean of meat, white of egg, casein (curd)
of milk, and gluten of wheat, make muscle, blood, bone, etc.
_Fats_, e.g., fat of meat, butter, and oil, \
\ serve as fuel to yield
/ heat and muscular power.
_Carbohydrates_, e.g., starch and sugar, /
Nutrients, etc., p.c | 10 20 30 40 50 60 70 80 90 100
---------------------+-------------------------------------------------|
Fuel value of 1 lb. | 400 800 1200 1600 2000 2400 2800 3200 3600 4000
| | | | | | | | | | |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPPP|FFFF|M|WWWWWWWWWWWWWWWWWWWWWWWWWWWWWW|RRR|
Beef, round |XXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPPPPP|FFFFF|M|WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW|
Beef, round[A] |XXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPPP|FFFFFFFF|M|WWWWWWWWWWWWWWWWWWWWWWWWW|RRRR|
Beef, sirloin |XXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPPPP|FFFFFFFF|M|WWWWWWWWWWWWWWWWWWWWWWWWWWWWW|
Beef, sirloin[A] |XXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPP|FFFFFFFF|M|WWWWWWWWWWWWWWWWWWWW|RRRRRRRRRR|
Beef, rib |XXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPPPP|FFFFFFFFFFFF|M|WWWWWWWWWWWWWWWWWWWWWWWWW|
Beef, rib[A] |XXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPPP|FFFFFF|M|WWWWWWWWWWWWWWWWWWWWWWWW|RRRRRRR|
Mutton, leg |XXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPP|FFFFFFFFFF|M|WWWWWWWWWWWWWWWWWWWWWW|RRRRRR|
Pork, spare rib |XXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PP|FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF|MM|WWWWWW|RRR|
Pork, salt |XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPP|FFFFFFFFFFFFFFFFF|MM|WWWWWWWWWWWWWWWWW|RRRRRR|
Ham, smoked |XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPP|M|WWWWWWWWWWWWWWWWWWWWWWWWWWW|RRRRRRRRRRRRR|
Codfish, fresh |XXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPPPP|MMMMMMM|WWWWWWWWWWWWWWWWWWWW|RRRRRRRRRRR|
Codfish, salt |XXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PP|F|CC|M|WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW|
Oysters |XXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|P|F|CC|M|WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW|
Milk |XXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|P|FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF|C|M|WWWW|
Butter |XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPPPPPPPP|FFFFFFFFFFFFFFFFF|C|MM|WWWWWWWWWWWWW|
Cheese |XXXXXXXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPP|FFFF|M|WWWWWWWWWWWWWWWWWWWWWWWWWWWWWW|RRRRR|
Eggs |XXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPP|F|CCCCCCCCCCCCCCCCCCCCCCCCC|M|WWWWWWWWWWWWWW|
Wheat bread |XXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPP|F|CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC|M|WWWWW|
Wheat flour |XXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPP|FF|CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC|M|WWWWWW|
Cornmeal |XXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPP|FFF|CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC|M|WW|
Oatmeal |XXXXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PPPPPPPPPP|F|CCCCCCCCCCCCCCCCCCCCCCCCCCC|MM|WWWWW|
Beans, dried |XXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|PP|F|CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC|M|WWWWW|
Rice |XXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|P|CCCC|M|WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW|RRRRRR|
Potatoes |XXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
|CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC|
Sugar |XXXXXXXXXXXXXXXXXXXXXX| |
---------------------+----|----|----|----|----|----|----|----|----|----|
[A] Without bone.
PECUNIARY ECONOMY OF FOOD--(_Atwater_).
_Amounts of actually Nutritive Ingredients obtained in different Food
Materials for 10 cents._
P--Protein.
F--Fats.
C--Carbohydrates.
X--Fuel Value.
_Protein_ compounds, e.g., lean of meat, white of egg, casein (curd)
of milk, and gluten of wheat, make muscle, blood, bone, etc.
_Fats_, e.g., fat of meat, butter and oil, \
\ serve as fuel to yield
/ heat and muscular power.
_Carbohydrates_, e.g., starch and sugar, /
--------------+-------+------+--------------------------------------------|
| Price | Ten | |
| per | cents| Pounds of Nutrients and Calories of |
| pound.| will | Fuel Value in 10 cents worth. |
| | buy--| |
--------------+-------+------+--------------------------------------------|
| Cents.| Lbs. | 1 Lb. 2 Lbs. 3 Lbs. 4 Lbs. |
| | | 2000 Cal. 4000 Cal. 6000 Cal. 8000 Cal.|
| | | | | | | |
--------------+-------+------+---------|---------|---------|---------|----|
| | |PP|F| |
Beef, round | 12 | .83 |XXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |P|F| |
Beef, sirloin | 18 | .55 |XXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |P|F| |
Beef, rib | 16 | .63 |XXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |PP|F| |
Mutton, leg | 12 | .83 |XXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
Pork, | | |PP|FF| |
spare rib | 12 | .83 |XXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
Pork, | | |P|FFFF| |
salt, fat | 14 | .71 |XXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |P|FFF| |
Ham, smoked | 16 | .63 |XXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
Codfish, | | |PP| |
fresh | 8 | 1.25 |XX| |
--------------+-------+------+---------|---------|---------|---------|----|
Codfish, | | |PPP| |
salt | 6 | 1.67 |XXX| |
--------------+-------+------+---------|---------|---------|---------|----|
Oysters, 40 | | |P| |
cents quart | 20 | .50 |X| |
--------------+-------+------+---------|---------|---------|---------|----|
Milk, 6 cents | | |P|F|C| |
quart | 3 | 3.33 |XXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |FFFF| |
Butter | 24 | .42 |XXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |PP|FF| |
Cheese | 16 | .63 |XXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
Eggs, 25 | | |P|F| |
cents dozen | 16-3/4| .60 |XXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |PP|F|CCCCCCCCCCCC| |
Wheat bread | 4 | 2.50 |XXXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |PPP|F|CCCCCCCCCCCCCCCCCCCCCCC| |
Wheat flour | 2-1/2| 4.00 |XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |PPP|FF|CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC| |
Cornmeal | 2 | 5.00 |XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |PP|FF|CCCCCCCCCCCCCCC| |
Oatmeal | 4 | 2.50 |XXXXXXXXXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
Beans, white, | | |PPPP|F|CCCCCCCCCCCCCC| |
dried | 4 | 2.50 |XXXXXXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |P|CCCCCCCCCCCCCC| |
Rice | 5 | 2.00 |XXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
Potatoes, 60 | | |P|CCCCCCCCCCCCCC| |
cents bushel| 1 |10.00 |XXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
| | |CCCCCCCCCCCCCCCCCCC| |
Sugar | 5 | 2.00 |XXXXXXXXXXXXXXXXXX| |
--------------+-------+------+---------|---------|---------|---------|----|
CONTENTS.
PAGE.
Preface v
Suggestions to Teachers ix
Composition of Food Materials (_Atwater_) xii
Pecuniary Economy of Food (_Atwater_) xiii
CHAPTER I.
The Relation of Food to the Body 1
CHAPTER II.
Food Classification 6
CHAPTER III.
Nutrition 10
CHAPTER IV.
Food and Economy 12
CHAPTER V.
Foods containing Protein or Nitrogenous Matter 22
CHAPTER VI.
Fats and Oils 34
CHAPTER VII.
Carbohydrate Foods 37
CHAPTER VIII.
Fruits 50
CHAPTER IX.
Preparing Food 54
RECIPES:
Batters, Biscuits and Bread 60
Bread 65
Sauces and Milk Soups 66
Eggs 69
Fruit 72
Vegetables 74
Salads 80
Macaroni 85
Cheese 86
Beverages 87
Soups 89
Fish 94
Meat 96
Poultry 104
Hot Puddings 109
Plain Sauces 115
Pastry 121
Miscellaneous 122
General Hints 126
Suggestions for Young Housekeepers 128
Caring for Invalids 142
General Hints for School Children 150
Suggestions for School Children's Diet 153
Infants' Diet 156
Planning and Serving Meals 170
Consideration of Menus 173
Suggestive Questions 188
Schedule of Lessons for Public School Classes 191
Appendix 193
PUBLIC SCHOOL DOMESTIC SCIENCE
CHAPTER I.
The Relation of Food to the Body.
In order to understand the relation of food to the sustenance and
repairing of the body, it will be necessary to learn, first, of what
the body is composed, and the corresponding elements contained in the
food required to build and keep the body in a healthy condition. The
following table gives the approximate analysis of a man weighing 148
pounds:--
Oxygen 92.1 pounds.
Hydrogen 14.6 "
Carbon 31.6 "
Nitrogen 4.6 "
Phosphorus 1.4 "
Calcium 2.8 "
Sulphur 0.24 "
Chlorine 0.12 "
Sodium 0.12 "
Iron 0.02 "
Potassium 0.34 "
Magnesium 0.04 "
Silica ? "
Fluorine 0.02 "
------
Total 148.00 pounds.
As food contains all these elements, and as there is constant wearing
and repair going on in the body, it will be readily seen how necessary
some knowledge of the relation of food to the body is, in order to
preserve health.
Hydrogen and oxygen combined form water, hence we find from the above
calculation that about three-fifths of the body is composed of water.
Carbon is a solid: diamonds are nearly pure carbon; "lead" of lead
pencils, anthracite coal and coke are impure forms of carbon. Carbon
combined with other elements in the body makes about one-fifth of the
whole weight. Carbon with oxygen will burn. In this way the carbon
taken into the body as food, when combined with the oxygen of the
inhaled air, yields heat to keep the body warm, and force--muscular
strength--for work. The carbonic acid (or carbon dioxide) is given out
through the lungs and skin. In the further study of carbonaceous
foods, their relation to the body as fuel will be more clearly
understood, as carbon is the most important fuel element. Phosphorus
is a solid. According to the table, about one pound six ounces would
be found in a body weighing 148 pounds. United with oxygen, phosphorus
forms what is known as phosphoric acid; this, with lime, makes
phosphate of lime, in which form it is found in the bones and teeth;
it is found also in the brain and nerves, flesh and blood. Hydrogen is
a gas, and like carbon unites with the oxygen of the inhaled air in
the body, thus serving as fuel. The water produced is given off in the
respiration through the lungs and as perspiration through the skin.[3]
Calcium is a metal. The table given allows three pounds of calcium;
united with oxygen, calcium forms lime. This with phosphoric acid
makes phosphate of lime, the basis of the bones and teeth, in which
nearly all the calcium of the body is found.
The elements which bear no direct relation to the force production of
the body, but which enter into tissue formation, are chlorine,
sulphur, iron, sodium, potassium, phosphorus, calcium and magnesium.
Bone tissue contains about 50 per cent. of lime phosphate, hence the
need of this substance in the food of a growing infant, in order that
the bones may become firm and strong. Lack of iron salts in the food
impoverishes the coloring matter of the red blood corpuscles on which
they depend for their power of carrying oxygen to the tissues; anæmia
and other disorders of deficient oxidation result. The lack of
sufficient potash salts is a factor in producing scurvy, a condition
aggravated by the use of common salt. A diet of salt meat and starches
may cause it, with absence of fresh fruit and vegetables. Such
illustrations show the need of a well-balanced diet.
In order to understand the value of the various classes of food and
their relation to the body as force producers, tissue builders, etc.,
the following table may prove helpful:--
| | C.H.
| | Combustibles
| Nitrogen. | Calculated as
| | Carbon.
---------------------------------------------+-----------+--------------
Beef, uncooked | 3.00 | 11.00
Roast beef | 3.53 | 17.76
Calf's liver | 3.09 | 15.68
Foie-gras | 2.12 | 65.58
Sheep's kidneys | 2.66 | 12.13
Skate | 3.83 | 12.25
Cod, salted | 5.02 | 16.00
Herring, salted | 3.11 | 23.00
Herring, fresh | 1.83 | 21.00
Whiting | 2.41 | 9.00
Mackerel | 3.74 | 19.26
Sole | 1.91 | 12.25
Salmon | 2.09 | 16.00
Carp | 3.49 | 12.10
Oysters | 2.13 | 7.18
Lobster, uncooked | 2.93 | 10.96
Eggs | 1.90 | 13.50
Milk (cows') | 0.66 | 8.00
Cheese (Brie) | 2.93 | 35.00
Cheese (Gruyere) | 5.00 | 38.00
Cheese (Roquefort) | 4.21 | 44.44
Chocolate | 1.52 | 58.00
Wheat (hard Southern, variable average) | 3.00 | 41.00
Wheat (soft Southern, variable average) | 1.81 | 39.00
Flour, white (Paris) | 1.64 | 38.50
Rye flour | 1.75 | 41.00
Winter barley | 1.90 | 40.00
Maize | 1.70 | 44.00
Buckwheat | 2.20 | 42.50
Rice | 1.80 | 41.00
Oatmeal | 1.95 | 44.00
Bread, white (Paris, 30 per cent. water) | 1.08 | 29.50
Bread, brown (soldiers' rations formerly) | 1.07 | 28.00
Bread, brown (soldiers' rations at present) | 1.20 | 30.00
Bread, from flour of hard wheat | 2.20 | 31.00
Potatoes | 0.33 | 11.00
Beans | 4.50 | 42.00
Lentils, dry | 3.87 | 43.00
Peas, dry | 3.66 | 44.00
Carrots | 0.31 | 5.50
Mushrooms | 0.60 | 4.52
Figs, fresh | 0.41 | 15.50
Figs, dry | 0.92 | 34.00
Coffee (infusion of 100 grams) | 1.10 | 9.00
Tea (infusion of 100 grams) | 1.00 | 10.50
Bacon | 1.29 | 71.14
Butter | 0.64 | 83.00
Olive oil | Trace | 98.00
Beer, strong | 0.05 | 4.50
Wine | 0.15 | 4.00
---------------------------------------------+-----------+--------------
"The hydrogen existing in the compound in excess of what is required
to form water with the oxygen present is calculated as carbon. It is
only necessary to multiply the nitrogen by 6.5 to obtain the amount
of dry proteids in 100 grams of the fresh food substance."
(Dujardin-Beauretz.) The following simple rules are given by
Parks:--"1st. To obtain the amount of nitrogen in proteid of foods,
divide the quantity of food by 6.30. 2nd. To obtain the carbon in fat
multiply by 0.79. 3rd. To obtain the carbon in carbohydrate food
multiply by 0.444. 4. To obtain the carbon in proteid food multiply by
0.535."
Finding that our food and our bodies contain essentially the same
elements, we must also bear in mind that the body cannot create
anything for itself, neither material nor energy; all must be supplied
by the food we eat, which is transformed into repair material for the
body. Therefore, the object of a course of study dealing with the
science of this question, as it relates to the daily life, should be
to learn something of how food builds the body, repairs the waste,
yields heat and energy, and to teach the principles of food economy in
its relation to health and income. This, with the development of
executive ability, is all that can be attempted in a primary course.
FOOTNOTE:
[3] An illustration of vapor rising may be given by breathing upon a
mirror.
CHAPTER II.
Food Classification.
The following are familiar examples of compounds of each of the four
principal classes of nutrients:
PROTEIN:
_Proteids._
_Albuminoids_, _e.g._, albumen of eggs; myosin,
the basis of muscle (lean meat); the albuminoids
which make up the gluten of wheat, etc.
_Gelatinoids_, constituents of connective tissue which
yield gelatin and allied substances, _e.g._, collagen
of tendon; ossein of bone.
"Nitrogenous extractives" of flesh, _i.e._, of meats and fish.
These include kreatin and allied compounds, and are the
chief ingredients of beef tea and most meat extracts.
Amids: this term is frequently applied to the nitrogenous
non-albuminoid compounds of vegetable foods and feeding
stuffs, among which are amido acids, such as aspartic acid
and asparagin. Some of them are more or less allied in
chemical constitution to the nitrogenous extractives of
flesh.
_Fats._
Fat of meat: fat of milk; oil of corn, wheat, etc. The
ingredients of the "ether extract" of animal and vegetable
foods and feeding stuffs, which it is customary to group
together roughly as fats, include, with the true fats,
various other substances, as lecithians, and chlorophylls.
_Carbohydrates_, sugars, starches, celluloses, gums, woody fibre, etc.
_Mineral matter._
Potassium, sodium, calcium and magnesium chlorids, sulphates
and phosphates. (Atwater).
The terms (_a_) "nitrogenous" and (_b_) "carbonaceous" are frequently
used to designate the two distinct classes of food, viz.: (_a_) the
tissue builders and flesh formers; (_b_) fuel and force producers.
Each of these classes contains food material derived from both the
animal and vegetable kingdom, although the majority of the animal
substances belong to the nitrogenous, and the majority of the
vegetable substances to the carbonaceous group.
Therefore, for practical purposes, we will confine ourselves to the
more general terms used in Atwater's table.
Uses of Food.
First, food is used to form the materials of the body and repair its
waste; second, to yield energy in the form of (1) heat to keep the
body warm, (2) to provide muscular and other power for the work it has
to do. In forming the tissues and fluids of the body the food serves
for building and repair. In yielding energy, it serves as fuel for
heat and power. The principal tissue formers are the albuminoids;
these form the frame-work of the body. They build and repair the
nitrogenous materials, as those of muscle, tendon and bone, and supply
the albuminoids of blood, milk and other fluids. The chief fuel
ingredients of food are the carbohydrates and fats. These are either
consumed in the body or are stored as fat to be used as occasion
demands.
Water.
By referring to a preceding chapter we find that water composes
three-fifths of the entire body. The elasticity of muscles, cartilage,
tendons, and even of bones is due in great part to the water which
these tissues contain. The amount of water required by a healthy man
in twenty-four hours (children in proportion) is on the average
between 50 and 60 ounces, beside about 25 ounces taken as an
ingredient of solid food, thus making a total of from 75 to 85 ounces.
One of the most universal dietetic failings is neglect to take enough
water into the system. Dr. Gilman Thompson gives the following uses of
water in the body:--
(1) It enters into the chemical composition of the tissues; (2) it
forms the chief ingredient of all the fluids of the body and maintains
their proper degree of dilution; (3) by moistening various surfaces of
the body, such as the mucous and serous membranes, it prevents
friction and the uncomfortable symptoms which might result from
drying; (4) it furnishes in the blood and lymph a fluid medium by
which food may be taken to remote parts of the body and the waste
matter removed, thus promoting rapid tissue changes; (5) it serves as
a distributer of body heat; (6) it regulates the body temperature by
the physical processes of absorption and evaporation.
Salts (Mineral Matter).--Use of Salts in Food.
(1) To regulate the specific gravity of the blood and other fluids of
the body; (2) to preserve the tissues from disorganization and
putrefaction; (3) to enter into the composition of the teeth and
bones. These are only a few of the uses of salts in the body, but are
sufficient for our purpose. Fruits and nuts contain the least quantity
of salts, meat ranks next, then vegetables and pulses, cereals contain
most of all (Chambers). Sodium chloride (common salt) is the most
important and valuable salt. It must not however be used in excess.
Potassium salts rank next in importance.[4] Calcium, phosphorus,
sulphur and iron are included in this class.
The quantity of salts or mineral matter contained in some important
articles of vegetable and animal food is shown in this table (Church):
_Mineral Matter in 1,000 lbs. of 14 Vegetable Products._
Lbs.
Apples 4
Rice 5
Wheaten flour 7
Turnips 8
Potatoes 10
Barley 11
Cabbage 12
Bread 12
Watercress 13
Maize 20
Oatmeal 21
Peas 30
Cocoa nibs 36
Wheaten bran 60
_Mineral Matter in 1,000 lbs. of 8 Animal Products._
Lbs.
Fat Pork 5
Cow's milk 7
Eggs (without shells) 13
Lean of mutton 17
Flesh of common fowl 16
Bacon 44
Gloucester cheese 49
Salted herrings 158
"In most seeds and fruits there is much phosphate in the mineral
matter, and in most green vegetables much potash. One important kind
of mineral matter alone is deficient in vegetable food, and that is
common salt."
FOOTNOTE:
[4] See Vegetables, Chap. VII.
CHAPTER III.
Nutrition.
It is not within the scope of this book to deal with the science of
nutrition; but a few general principles may be given which concern the
effect upon the system of the different classes of food. Animal food
requires a considerable quantity of oxygen for its complete
combustion. Meat in general has a more stimulating effect upon the
system and is more strengthening than vegetable food. There is,
however, a tendency to eat too much meat, and when its effects are not
counter-balanced by free outdoor exercise, it causes biliousness and
sometimes gout and other troubles. Albuminous foods can be eaten
longer alone without exciting loathing than can fats, sugars or
starches. A carbonaceous diet taxes the excretory organs less than
animal food. Meat is not necessary to life. Nitrogenous food man must
have, but it need not be in the form of meat. The estimate commonly
given is, that meat should occupy one-fourth and vegetable food
three-fourths of a mixed diet, but in many cases the meat eaten is
much in excess of this allowance. The proper association of different
foods always keeps healthy people in better condition; there are
times, however, when it may be necessary to abstain from certain
articles of diet. It may be well to bear in mind, that the protein
compounds can do the work of the carbohydrates and fats in being
consumed for fuel, but the carbohydrates and fats cannot do the work
of protein in building and repairing the tissues of the body. As
already stated, a mixed diet is the only rational one for man. An
exclusively vegetable diet, while it may maintain a condition of
health for a time, eventually results in a loss of strength and power
to resist disease. Therefore it is necessary to understand the
approximate value of each class of food in arranging the daily
dietary.
CHAPTER IV.
Food and Economy.
It has been stated that "a quart of milk, three-quarters of a pound of
moderately lean beef, and five ounces of wheat flour contain about the
same amount of nutritive material;" but we pay different prices for
them, and they have different values for nutriment. The milk comes
nearest to being a perfect food. It contains all the different kinds
of nutritive materials that the body requires. Bread made from wheat
flour will support life. It contains all the necessary ingredients for
nourishment, but not in the proportion best adapted for ordinary use.
A man might live on beef alone, but it would be a very one-sided and
imperfect diet. Meat and bread together make the essentials of a
healthful diet. In order to give a general idea of food economy, it
will be necessary to deal briefly with the functions of the various
food principles. As our bodies contain a great deal of muscle, the
waste of which is repaired by protein found in such food as lean meat,
eggs, cheese, beans, peas, oatmeal, fish, etc., a supply of these
articles must be considered in purchasing the daily supply. Fatty
tissue (not muscle) serves as fuel, therefore the value of such foods
as butter, cream, oils, etc., is apparent. Carbohydrates form fat and
serve as fuel and force producers; these come in the form of starches,
sugars,--vegetables and grains being the most important. In being
themselves burned to yield energy, the nutrients protect each other
from being consumed. The protein and fats of body tissue are used like
those of foods. An important use of the carbohydrates and fats is to
protect protein (muscle, etc.) from consumption. "The most healthful
food is that which is best fitted to the wants of the user: the
cheapest food is that which furnishes the largest amount of nutriment
at the least cost: the best food is that which is both healthful and
cheap." By referring to the various charts a fair estimate of food
values may be obtained.
As will be noticed, the animal foods contain the most protein and
fats, while the vegetable foods are rich in carbohydrates. A pound of
cheese may have 0.28 pound of protein, as much as a man at ordinary
work needs for a day's sustenance, while a pound of milk would have
only 0.04, and a pound of potatoes 0.02 pound of protein. The
materials which have the most fats and carbohydrates have the highest
fuel value. The fuel value of a pound of fat pork may reach 2.995
calories, while that of a pound of salt codfish would be only .315
calories. On the other hand, the nutritive material of the codfish
would consist almost entirely of protein, while the pork contains very
little. Among the vegetable foods, peas and beans have a high
proportion of protein. Oatmeal contains a large proportion also.
Potatoes are low in fuel value as well as in protein, because they are
three-fourths water. For the same reason milk, which is seven-eights
water, ranks low in respect to both protein and fuel value, hence the
reason why it is not so valuable as food for an adult as many of the
other food materials.
These few illustrations will help to show the need of an intelligent
idea of food values before attempting to purchase the supplies for
family use. As one-half a laboring man's income goes towards
providing food, it must follow that such knowledge will help the
housewife very materially in securing the best results from the amount
expended.
The _average daily diet_ of an adult should contain (Church):--
-----------------------------------------------------------------------
NUTRIENTS. | IN 100 PARTS. | EACH 24 HOURS.
--------------------------------|-----------------|--------------------
| | lb. oz. gr.
Water | 81.5 | 5 8 .320
Albuminoids | 3.9 | 0 4 .178
Fat | 3.0 | 0 3 .337
Common salt | 3.7 | 0 0 .325
Phosphates, potash, salts, etc. | 0.3 | 0 0 0.170
-----------------------------------------------------------------------
Quantity of Food Required.
The quantity of food required to maintain the body in a vigorous
condition depends upon the following conditions:--(1) Climate and
season, (2) clothing, (3) occupation, (4) age and sex. In civilized
countries more food is eaten, as a rule, than is necessary to maintain
health and strength. Climate and seasons influence the quantity of
food eaten. A cold, bracing atmosphere stimulates the appetite, tempts
one to exercise, while a hot climate has the contrary effect; hence
the need for more or less food. Abundant clothing in cold weather
conserves the body heat; less food is therefore required to maintain
life. Exercise and muscular work cause greater oxidation in the
tissues and greater waste of the muscles; this must be replaced by
proper food. Outdoor work requires more food than indoor, and physical
labor more than mental. It has been estimated "that a child of ten
years requires half as much food as a grown woman, and one of fourteen
an equal amount. The rapidly growing active boy often eats as much as
a man, and the middle-aged man requires more than the aged. A man of
seventy years may preserve health on a quantity which would soon
starve his grandson."
Just what ingredients of the food serve for nourishment of the brain
and nerves, and how they do that service, are mysteries which have not
yet been solved. Brain and nerve contain the elements nitrogen and
phosphorus, which are found in protein compounds but not in the true
fats, sugars, and starches, which contain only carbon, hydrogen and
oxygen. We naturally infer that the protein compounds must be
especially concerned in building up brain and nerve, and keeping them
in repair. Just how much food the brain worker needs is a question
which has not yet been decided. In general it appears that a man or a
woman whose occupation is what we call sedentary, who is without
vigorous exercise and does but little hard muscular work, needs much
less than the man at hard manual labor, and that the brain worker
needs comparatively little of carbohydrates or fats. Many physicians,
physiologists and students of hygiene have become convinced that
well-to-do people, whose work is mental rather than physical, eat too
much; that the diet of people of this class as a whole is one-sided as
well as excessive, and that the principal evil is the use of too much
fat, starch and sugar. It is well to remember that it is the quantity
of food digested which builds the body, and more injury is likely to
result from over-eating than from a restricted diet, hence the value
of having food cooked so as to aid digestion. The following dietary
standards may be interesting to the more advanced pupils, housewives,
etc.:--
STANDARDS FOR DAILY DIET OF LABORING MAN AT MODERATE MUSCULAR
WORK.
========================+==========+=======+============================
| | | Nutrients in Daily Food.
Author. | Protein. | Fats. |---------------+------------
| | | Carbohydrates.| Fuel Value.
------------------------+----------+-------+---------------+------------
| lb. | lb. | lb. | Calories.
Playfair, England | .26 | .11 | 1.17 | 3.140
Moleschotte, Italy | .29 | .09 | 1.21 | 3.160
Wolff, Germany | .28 | .08 | 1.19 | 3.030
Voit, Germany | .26 | .12 | 1.10 | 3.055
Atwater, United States | .28 | 17.33 | 88.1.21 | 3.500
------------------------+----------+-------+---------------+------------
Quality of Food.
It is a great mistake to think that the best is the cheapest in regard
to the food question, that the higher priced meats, fish, butter,
etc., contain special virtues lacking in the cheaper articles. _Poor
cooking is the chief cause of this error in judgment._ No doubt a well
broiled steak is more appetizing and delicate in flavor than some of
the cheaper cuts, but in proportion to the cost is not equal in
nutritive value; careful cooking and judicious flavoring render the
cheaper pieces of beef equally palatable. That expensive food is not
necessary to maintain life has been clearly demonstrated by the
traditional diet of the Scotch people with their oatmeal and herring;
the Irish, potatoes and buttermilk; New England, codfish and potatoes,
and pork and beans; the Chinese, rice, etc. Monotony of diet, however,
is not recommended, for reasons given in a previous chapter, and in
the countries where a special diet prevails owing to the climate,
nature of soil and markets, the results have not warranted us in
believing that it is as good as a mixed diet. From this necessarily
brief outline of the food question we have learned (1) that a
knowledge of the requirements of the body are absolutely necessary in
regulating a proper diet; (2) to furnish the food principles in a
cheap rather than a dear form; (3) to understand the art of cookery so
as to secure the full nutritive value and at the same time stimulate
the appetite; (4) the value of economy in regard to food principles.
When the housekeeper has acquired this knowledge she will have covered
the field of food economy. Prof. Atwater says: "When we know what are
the kinds and amount of nutritive substances our bodies need and our
food materials contain, then and not till then shall we be able to
adjust our diet to the demands of health and purse."
Cooking of Food.
It is sometimes asked, why do we cook our food? As many opportunities
will occur during this course of instruction for a comparison of the
customs and diet of the various countries, and the advance of
civilization in this direction, we will confine ourselves to the
definition of the term as it concerns ourselves.
Mr. Atkinson says, that "Cooking is the right application of heat for
the conversion of food material."
As much of our food requires cooking, how we shall cook it so as to
render it more palatable, more digestible, and with the greatest
economy of time, fuel and money, is an object deserving the most
careful attention. The art of cooking lies in the power to develop
certain flavors which are agreeable to the palate, or in other words,
which "make the mouth water," without interfering with the nutritive
qualities of the food prepared, to understand by what method certain
foods may be rendered more digestible, and to provide variety.
Monotony of diet and of flavor lessens the appetite and fails to
stimulate the digestive organs.
The chemical changes, produced by cooking food properly, aid
digestion, beside destroying any germs which may be contained in the
food. Nearly all foods--except fruit--require cooking. The
digestibility of starch depends almost entirely upon the manner in
which it is cooked, especially the cereal class. Gastric troubles are
sure to follow the use of improperly cooked grains or starches. (See
Chap. VII.)
Methods.
The following are the usual methods observed in cooking, viz.: (1)
boiling, (2) stewing, (3) roasting, (4) broiling, (5) frying, (6)
braising, (7) baking, (8) steaming.
BOILING.
Water boils at a temperature of 212° F. Simmering should be at a
temperature of from 175° F. to 180° F. When water has reached the
boiling point, its temperature cannot be raised, but will be converted
into steam; hence the folly of adding fuel to the fire when water has
already reached the boiling point.
STEWING.
Stewing allows the juices of the meat to become dissolved in water
heated to the simmering point. The juices thus dissolved are eaten
with the meat. If not injured by the addition of rich sauces or fats,
this is usually a very digestible method of preparing certain kinds of
meat.
BROILING.
Broiling is cooking directly over the hot coals. A coating of
coagulated albumen is formed upon the outer surface. This coating
prevents the evaporation of the juices, which with the extractive
materials are retained and improve the flavor. Meat cooked in this way
has a decided advantage, in both flavor and nutritive value, over that
which has been boiled or stewed. There are, however, only certain
kinds of meat that are suitable for broiling.
FRYING.
Frying is cooking in hot fat. The boiling point of fat is far above
that of water. Fat should not be heated above 400° F., as it will then
turn dark and emit a disagreeable odor. Fried food, unless very
carefully prepared, is considered unwholesome. The only proper method
for frying is to immerse the food completely in a bath of hot fat.
BRAISING.
Braising is cooking meat in a covered vessel surrounded by a solution
of vegetable and animal juices in a strong but not boiling
temperature. Tough meat may be rendered very palatable and nutritious
by cooking in this way. The cover of the pan or kettle must fit
closely enough to prevent evaporation. It requires long, steady
cooking. The flavor is improved by browning the meat in either hot
fat or in a very hot oven before braising.
BAKING.
Baking is cooking in confined heat. Meat properly cooked in an oven is
considered by many authorities as quite equal in delicacy of flavor to
that roasted before a fire, and is equally digestible.
STEAMING.
Steaming is cooking food over condensed steam, and is an excellent
method for preparing food which requires long, slow cooking. Puddings,
cereals, and other glutinous mixtures are often cooked in this way. It
is an economical method, and has the advantage of developing flavor
without loss of substance.
Food Preservation.
Food is preserved by the following processes: (1) drying, (2) smoking,
(3) salting, (4) freezing, (5) refrigerating, (6) sealing, (7)
addition of antiseptic and preservative substances.
DRYING.
Drying in the sun and before a fire is the usual method employed by
housekeepers. Fruits and vegetables, meat and fish may be preserved by
drying, the latter with the addition of salt.
SMOKING.
Smoking is chiefly applied to beef, tongue, bacon, ham, and fish,
which are hung in a confined chamber, saturated with wood smoke for a
long time until they absorb a certain percentage of antiseptic
material, which prevents the fat from becoming rancid, and the albumen
from putrefying. Well smoked bacon cut thin and properly cooked is a
digestible form of fatty food, especially for tubercular patients.
Smoking improves the digestibility of ham.
SALTING.
Salting is one of the oldest methods of preserving food. The addition
of a little saltpetre helps to preserve the color of the meat. Brine
is frequently used to temporarily preserve meat and other substances.
Corned beef is a popular form of salt preservation. All salted meats
require long, slow cooking. They should always be placed in cold water
and heated gradually in order to extract the salt. Salt meats are less
digestible and not quite so nutritious as fresh meats.
FREEZING.
Food may be kept in a frozen condition almost indefinitely, but will
decompose very quickly when thawed, hence the necessity for cooking
immediately. Frozen meat loses 10 per cent. of its nutritive value in
cooking.
REFRIGERATING.
This process does not involve actual freezing, but implies
preservation in chambers at a temperature maintained a few degrees
above freezing point. This method does not affect the flavor or
nutritive value of food so much as freezing.
SEALING.
Sealing is accomplished not only in the process of canning but by
covering with substances which are impermeable. Beef has been
preserved for considerable time by immersing in hot fat in which it
was allowed to remain after cooling.
CHEMICALS.
Chemicals are sometimes used in the preservation of food, but the
other methods are safer.
CHAPTER V.
Foods Containing Protein, or Nitrogenous Matter.
Animal foods contain nutritive matter in a concentrated form, and
being chemically similar to the composition of the body is doubtless
the reason why they assimilate more readily than vegetable foods,
although the latter are richer in mineral matter. The most valuable
animal foods in common use are meat, eggs, milk, fish, gelatin and
fats.
MEAT.
Meat is composed of muscular tissue, connective tissue or gristle,
fatty tissue, blood-vessels, nerves, bone, etc. The value of meat as
food is due chiefly to the nitrogenous compound it contains, the most
valuable being the albuminoids: the gelatinoid of meat is easily
changed into gelatin by the action of hot water. Gelatin when combined
with the albuminoids and extractives has considerable nutritive value.
Extractives are meat bases, or rather meat which has been dissolved by
water, such as soup stock and beef tea. The object in cooking meat is
to soften and loosen the tissue, which renders it more easily
digested. Another object is to sterilize or kill any germs which may
exist and to make it more palatable. The digestibility of meat is
influenced by the age of the animal killed and the feeding. The
following table is given as an average of the digestibility of animal
foods:--
TABLE OF COMPARATIVE DIGESTIBILITY.
_Commencing with the most digestible and ending with the least
digestible of meats and other animal foods._ (Thompson.)
Oysters.
Soft cooked eggs.
Sweetbread.
Whitefish, etc.
Chicken, boiled or broiled.
Lean roast beef or beefsteak.
Eggs, scrambled, omelette.
Mutton.
Bacon.
Roast fowl, chicken, turkey, etc.
Tripe, brains, liver.
Roast lamb.
Chops, mutton or lamb.
Corn beef.
Veal.
Duck and other game.
Salmon, mackerel, herring.
Roast goose.
Lobster and crabs.
Pork.
Fish, smoked, dried, pickled.
Cooking affects the digestibility of meat, which is evident from the
figures given in the following table (Church):--
TIME OF DIGESTION.
--------------------+----------------
| Hours.
--------------------+----------------
Beef, raw | 2
Beef, half boiled | 2-1/2
Beef, well boiled | 2-3/4 to 3
Beef, half roasted | 2-3/4 to 3
Beef, well roasted | 2-1/4 to 4
Mutton, raw | 2
Mutton, boiled | 3
Mutton, roasted | 3-1/4
Veal, raw | 2-1/2
Pork, raw | 3
Pork, roasted | 5-1/4
Fowl, boiled | 4
Turkey, boiled | 2-1/2
Venison, broiled | 1-1/2
--------------------+----------------
It may be well to add here that animal food is more digestible when
cooked between 160° and 180° F. than at a higher temperature.
Cooking of Meat.
_(For more general information, see Recipes.)_
In boiling meat two principles must be considered, the softening of
the fibre and preserving of the juices. If the meat alone is to be
used it should be placed in sufficient boiling water to completely
cover, and kept at boiling point (212° F.) for at least ten minutes,
so as to harden the albumen and prevent the escape of the juices. The
temperature should then be allowed to fall to simmering point (175°
F.). If the water is kept boiling it will render the meat tough and
dry. If the juice is to be extracted and the broth used, the meat
should be placed in cold water; if bones are added they should be cut
or broken into small pieces in order that the gelatin may be
dissolved. If the water is heated gradually the soluble materials are
more easily dissolved. The albumen will rise as a scum to the top, but
should not be skimmed off, as it contains the most nutriment and will
settle to the bottom as sediment.
STEWING.
If both meat and broth are to be used the process of cooking should be
quite different. In stewing, the meat should be cut into small pieces,
put into cold water in order that the juices, flavoring material and
fibre may be dissolved. The temperature should be gradually raised to
simmering point and remain at that heat for at least three or four
hours, the vessel being kept closely covered. Cooked in this way the
broth will be rich, and the meat tender and juicy. Any suitable
flavoring may be added. This is a good method for cooking meat
containing gristle.
ROASTING AND BROILING.
When the meat alone is to be eaten, either roasting, broiling or
frying in deep fat is a more economical method, as the juices are
saved. The shrinkage in a roast of meat during cooking is chiefly due
to a loss of water. A small roast will require a hotter fire than a
larger one, in order to harden the exterior and prevent the juices
from escaping. Meat is a poor conductor of heat, consequently a large
roast exposed to this intense heat would become burned before the
interior could be heated. The large roast should be exposed to intense
heat for a few minutes, but the temperature should then be reduced,
and long steady cooking allowed.
Broiling (see broiling in previous chapter, p. 19.)
Varieties of Meat.
BEEF TONGUE.
Beef tongue is a tender form of meat, but contains too much fat to
agree well with people of delicate digestion.
VEAL.
Veal, when obtained from animals killed too young, is apt to be tough,
pale and indigestible, but good veal is considered fairly nutritious.
It contains more gelatin than beef, and in broth is considered
valuable, especially for the sick.
MUTTON.
Mutton is considered to be more digestible than beef, that is well fed
mutton from sheep at least three years old; but as it is more
difficult to obtain tender mutton than beef, the latter is more
generally preferred. Mutton broth is wholesome and valuable in
sickness.
LAMB.
Lamb, when tender and of the right age, is quite as digestible as beef
or mutton, but the flesh contains too large a proportion of fat.
[Illustration: FIG. 1.--Diagram of cuts of beef.]
[Illustration: FIG. 2.--Diagram of cuts of veal.]
[Illustration: FIG. 3.--Diagram of cuts of pork.]
[Illustration: FIG. 4.--Diagram of cuts of mutton.]
VENISON.
Venison is a tender meat with short fibres, which is very digestible
when obtained from young deer, but is considered to be rather too
stimulating. Its chemical composition is similar to lean beef.
PORK.
Pork is a tender-fibred meat, but is very indigestible owing to the
high percentage of fat, which is considerably more than the
nitrogenous material it contains. Pork ribs may have as much as 42 per
cent. of fat.
HAM AND BACON.
Ham is more digestible when well boiled and eaten cold. Bacon is more
easily digested than either ham or pork; when cut thin and cooked
quickly--until transparent and crisp--it can often be eaten by
dyspeptics, and forms an excellent food for consumptives.
FOWL.
Chicken is one of the most digestible of meats, contains considerable
phosphorus and is particularly valuable as food for invalids. Turkey
is somewhat less digestible than chicken. Ducks and geese are
difficult of digestion, unless quite young, on account of the fat they
contain.
GAME.
Game, if well cooked, is fairly digestible.
SWEETBREAD.
Sweetbread, which is thymus gland of the calf, is a delicate and
agreeable article of diet, particularly for invalids. Tripe, heart,
liver and kidneys are other forms of animal viscera used as
food--valuable chiefly as affording variety.
FISH.
The chief difference in fish is the coarseness of fibre and the
quantity of fat present. Fish which are highly flavored and fat, while
they may be nutritious, are much less easy of digestion than
flounder, sole, whitefish, and the lighter varieties. The following
fish contain the largest percentage of albuminoids:--Red snapper,
whitefish, brook trout, salmon, bluefish, shad, eels, mackerel,
halibut, haddock, lake trout, bass, cod and flounder. The old theory
that fish constituted "brain food," on account of the phosphorus it
contained, has proved to be entirely without foundation, as in reality
many fish contain less of this element than meat. The tribes which
live largely on fish are not noted for intellectuality. Fish having
white meat when broiled or boiled--not fried--are excellent food for
invalids or people of weak digestion. Fish should be well cooked.
OYSTERS.
Oysters are a nutritious food, and may be eaten either raw or cooked.
Lobsters, crabs and shrimps are called "sea scavengers," and unless
absolutely fresh are not a desirable food.
MILK.
Milk contains all the elements which are necessary to maintain life;
and constitutes a complete diet for infants. It will sustain life in
an adult for several months. Although milk furnishes a useful food, it
is not essential to a diet required for active bodily exercise. It is
seldom given to athletes while in active training. Adults who are able
to eat any kind of food are kept in better health by abstaining from
milk, except as used for cooking purposes. An occasional glass of hot
milk taken as a stimulant for tired brain and nerves is sometimes
beneficial. Milk is composed of water, salts, fat, milk sugar or
lactose, albumen and casein. Average milk has from 8 to 10 per cent.
of cream. Good milk should form a layer of cream about 2-1/2 in. thick
as it stands in a quart bottle. Lactose (milk sugar) is an important
ingredient in milk. It is less liable to ferment in the stomach than
cane sugar. In the presence of fermenting nitrogenous material it is
converted into lactic acid, making the milk sour. Casein is present in
milk chiefly in its alkaline form, and in conjunction with calcium
phosphate. Milk absorbs germs from the air and from unclean vessels
very readily. Good, clean, uncontaminated milk ought to keep fresh,
exposed in a clean room at a temperature of 68° F., for 48 hours
without souring. If the milk is tainted in any way it will sour in a
few hours. Boiled milk will keep fresh half as long again as fresh
milk. Milk absorbs odors very quickly, therefore should never be left
in a refrigerator with stale cheese, ham, vegetables, etc., unless in
an air-tight jar. It should never be left exposed in a sick room or
near waste pipes. Absolute cleanliness is necessary for the
preservation of milk; vessels in which it is to be kept must be
thoroughly scalded with boiling water, not merely washed out with warm
water.
_Methods of Preserving Milk._
STERILIZED MILK.
Milk to be thoroughly sterilized and germ free must be heated to the
boiling point (212° F.). This may be done by putting the milk into
perfectly clean bottles and placing in a rack, in a kettle of boiling
water, remaining until it reaches the necessary degree of heat. The
bottle should be closely covered _immediately_ after with absorbent
cotton or cotton batting in order to prevent other germs getting into
the milk.
PASTEURIZED MILK.
The difference between pasteurizing and sterilizing is only in the
degree of heat to which the milk is subjected. In pasteurizing, the
milk is kept at a temperature of 170° F. from 10 to 20 minutes. This
is considered a better method for treating milk which is to be given
to young children, as it is more easily digested than sterilized milk.
All milk should be sterilized or pasteurized in warm weather,
especially for children.
CHEESE.
Cheese is one of the most nutritious of foods, and when meat is scarce
makes an excellent substitute, as it contains more protein than meat.
Cheese is the separated casein of milk, which includes some of the
fats and salts.
EGGS.
Eggs contain all the ingredients necessary to support life. Out of an
egg the entire structure of the bird--bones, nerves, muscles, viscera,
and feathers--is developed. The inner portion of the shell is
dissolved to furnish phosphate for the bones. The composition of a
hen's egg is about as follows (Church):--
----------------------+------------++---------------------+------------
| White--In || | Yolk--In
| 100 parts. || | 100 parts.
----------------------+------------++---------------------+------------
Water | 84.8 || Water | 51.5
Albumen | 12.0 || Casein and albumen | 15.0
Fat, sugar, | || Oil and fat | 30.0
extractives, etc. | 2.0 || Pigment |
Mineral matter | 1.2 || extractives, etc. | 2.1
| || Mineral matter | 1.4
----------------------+------------++---------------------+------------
The albumen--or the "white"--of an egg is greatly altered by cooking.
When heated beyond boiling point it becomes a very indigestible
substance. Eggs cooked at a temperature of about 170° F., leaving the
whites soft, are easily digested. A raw egg is ordinarily digested in
1-1/2 hour, while a baked egg requires from 2 to 3 hours. Eggs _baked_
in puddings, or in any other manner, form one of the most insoluble
varieties of albumen.
GELATIN.
Gelatin is obtained from bones, ligaments, and other connective
tissues. In combinations with other foods it has considerable
nutritive value. The place given to it by scientists is to save the
albumen of the body; as it does not help to form tissue or repair
waste it cannot replace albumen entirely. Gelatin will not sustain
life, but when used in the form of soup stock, etc., is considered
valuable as a stimulant.
* * * * *
LEGUMES--PEAS, BEANS AND LENTILS.
These vegetables contain as much protein as meat; yet, this being
inferior in quality to that contained in meat, they can scarcely be
given a place in the same class; therefore we will give them an
intermediate position in food value between meat and grains. From the
standpoint of economy they occupy a high place in nutritive value,
especially for outdoor workers. (See Recipes.)
CHAPTER VI.
Fats and Oils.
Fats and oils contain three elements--carbon, oxygen and hydrogen.
About one-fifth of the body is composed of fat. Before death results
from starvation 90 per cent. of the body fat is consumed.
USES OF FAT.
(1) To furnish energy for the development of heat; (2) to supply
force; (3) to serve as covering and protection in the body; (4) to
lubricate the various structures of the body; and (5) to spare the
tissues. The fats and oils used as food all serve the same purpose,
and come before the carbohydrates in fuel and force value; in
combination with proteids, they form valuable foods for those engaged
in severe muscular exercise, such as army marching, mining
expeditions, etc.
Fats and oils are but little changed during digestion. The fat is
divided into little globules by the action of the pancreatic juice and
other digestive elements, and is absorbed by the system. Fat forms the
chief material in adipose tissue, a fatty layer lying beneath the
skin, which keeps the warmth in the body, and is re-absorbed into the
blood, keeping up heat and activity, and preserving other tissues
during abstinence from food. Fat sometimes aids the digestion of
starchy foods by preventing them from forming lumpy masses in the
mouth and stomach, hence the value of using butter with bread,
potatoes, etc. The animal fats are more nutritive than the vegetable,
butter and cream heading the list. Cooking fats at a very high
temperature, such as frying, causes a reaction or decomposition, which
irritates the mucous membrane and interferes with digestion.
The principal animal fats are butter, cream, lard, suet, the fat of
mutton, pork, bacon, beef, fish and cod liver oil. The vegetable fats
and oils chiefly used as food are derived from seeds, olives, and
nuts. The most important fats and oils for household purposes are:
BUTTER.
Butter, which contains from 5 to 10 per cent. of water, 11.7 per cent.
fat, 0.5 per cent. casein, 0.5 per cent. milk sugar (Konig). The
addition of salt to butter prevents fermentation. Butter will not
support life when taken alone, but with other foods is highly
nutritious and digestible.
CREAM.
Cream is one of the most wholesome and agreeable forms of fat. It is
an excellent substitute for cod liver oil in tuberculosis. Ice cream
when eaten slowly is very nutritious.
LARD.
Lard is hog fat, separated by melting.
SUET.
Suet is beef fat surrounding the kidneys.
COTTOLENE.
Cottolene is a preparation of cotton-seed oil.
OLEOMARGARINE.
Oleomargarine is a preparation of beef fat provided as a substitute
for butter.
OLIVE OIL.
Olive oil is obtained from the fruit, and is considered to be very
wholesome; in some cases being preferred to either cod-liver oil or
cream for consumptives.
COTTON SEED OIL.
Cotton seed oil is frequently substituted for olive oil.
NUTS.
Nuts contain a good deal of oil.
CHAPTER VII.
Carbohydrate Foods.
The idea of starchy foods is usually connected with such substances as
laundry starch, cornstarch, arrow root, etc. These are, of course,
more concentrated forms of starch than potatoes, rice, etc. Many
starchy foods contain other ingredients, and some are especially rich
in proteids.
The following table may help to make this clear (Atwater):--
PERCENTAGE OF STARCH IN VEGETABLE FOODS.
-----------------+-----------
| Per Cent.
-----------------+-----------
Wheat bread | 55.5
Wheat flour | 75.6
Graham flour | 71.8
Rye flour | 78.7
Buckwheat flour | 77.6
Beans | 57.4
Oatmeal | 68.1
Cornmeal | 71.0
Rice | 79.4
Potatoes | 21.3
Sweet Potatoes | 21.1
Turnips | 6.9
Carrots | 10.1
Cabbage | 6.2
Melons | 2.5
Apples | 14.3
Pears | 16.3
Bananas | 23.3
-----------------+-----------
It is estimated that starch composes one-half of peas, beans, wheat,
oats and rye, three-fourths of corn and rice, one-fifth of potatoes.
Vegetable proteids, as already stated, are less easily digested than
those belonging to the animal kingdom, therefore it must be remembered
that a purely vegetable diet, even though it may be so arranged as to
provide the necessary protein, is apt to over-tax the digestive
organs more than a mixed diet from both the animal and vegetable
kingdoms. Much depends upon the cooking of the starchy foods in order
to render them digestible. (Study chapter on Digestion in the Public
School Physiology.)
STARCH.
The digestion of starch--which is insoluble in cold water--really
begins with the cooking, which by softening the outer coating or fibre
of the grains, causes them to swell and burst, thereby preparing them
for the chemical change which is caused by the action of the saliva in
converting the starch into a species of sugar before it enters the
stomach. Substances which are insoluble in cold water cannot be
absorbed into the blood, therefore are not of any value as food until
they have become changed, and made soluble, which overtaxes the
digestive organs and causes trouble. The temperature of the saliva is
too low to dissolve the starch fibre unaided. Each of the digestive
juices has its own work to do, and the saliva acts directly upon the
starchy food; hence the importance of thoroughly masticating such food
as bread, potatoes, rice, cereals, etc. The action of heat, in baking,
which causes the vapor to rise, and forms the crust of starchy food,
produces what is called dextrine, or partially digested starch.
Dextrine is soluble in cold water, hence the ease with which crust and
toast--when properly made--are digested. It is more important to
thoroughly chew starchy food than meat, as it is mixed with another
digestive juice, which acts upon it in the stomach.
Sugars.
SUGAR.
There are many varieties of sugar in common use, viz.: cane sugar,
grape sugar or glucose, and sugar of milk (lactose). As food, sugars
have practically the same use as starch; sugar, owing to its
solubility, taxes the digestive organs very little. Over-indulgence in
sugar, however, tends to cause various disorders of assimilation and
nutrition. Sugar is also very fattening, it is a force producer, and
can be used with greater safety by those engaged in active muscular
work. Cane sugar is the clarified and crystallized juice of the sugar
cane. Nearly half the sugar used in the world comes from sugar cane,
the other half from beet roots. The latter is not quite so sweet as
the cane sugar. Sugar is also made from the sap of the maple tree, but
this is considered more of a luxury; consequently, not generally used
for cooking purposes.
MOLASSES AND TREACLE.
Molasses and treacle are formed in the process of crystallizing and
refining sugar. Treacle is the waste drained from moulds used in
refining sugar, and usually contains more or less dirt.
GLUCOSE.
Glucose, or grape sugar, is commonly manufactured from starch. It is
found in almost all the sweeter varieties of fruit. It is not so
desirable for general use as cane sugar.
HONEY.
Honey is a form of sugar gathered by bees from the nectar of flowering
plants, and stored by them in cells. Honey contains water 16.13,
fruit sugar 78.74, cane sugar 2.69, nitrogenous matter 1.29, mineral
matter 0.12 per cent. (Konig.)
Grains.
While the grains contain less proteid than the legumes, they are more
valuable on account of the variety of the nutrients contained in them,
and are more easily adapted to the demands of the appetite. They,
however, require long, slow cooking in order to soften the fibre and
render the starch more soluble. Among the most important we may place:
WHEAT.
A wheat kernel may be subdivided into three layers. The first or outer
one contains the bran; second, the gluten, fats and salts; third, the
starch. Some of the mineral matter for which wheat is so valuable is
contained in the bran, hence the value of at least a portion of that
part of the wheat being included in bread flour--not by the addition
of coarse bran (which is indigestible) to the ordinary flour, but by
the refining process employed in producing whole wheat flour. While
wheat is used in other forms, its principal use as food is in the form
of flour.
The following table, giving the composition of bread from wheat and
maize, will be of interest (Stone):--
COMPOSITION OF BREAD FROM WHEAT AND MAIZE.
-------------------------+--------------------------------------------
| In Air-Dry Material.
+------+-----+-----+-------+--------+--------
| | | | | |Nitrogen
|Water.| Ash.| Fat.| Fibre.|Protein.| free
| | | | | |extract.
-------------------------+------+-----+-----+-------+--------+--------
|P.ct. |P.ct.|P.ct.| P.ct. | P.ct. | P.ct.
Bread from whole winter | | | | | |
wheat | 3.07 | 2.33| 1.22| 2.86 | 15.70 | 74.82
Bread from whole spring | | | | | |
wheat | 7.46 | 1.69| 1.24| 2.80 | 15.26 | 71.55
Bread from fine flour, | | | | | |
winter wheat |10.39 | .59| .32| .44 | 11.94 | 76.32
Bread from fine flour, | | | | | |
spring wheat | 8.00 | .43| .47| .39 | 14.41 | 76.30
Corn bread from whole | | | | | |
maize | 3.40 | 1.88| 4.14| 2.53 | 12.88 | 75.17
-------------------------+------+-----+-----+-------+--------+--------
-------------------------+------------------------------------------
| In Dry Matter
+------+------+--------+---------+---------
| | | | | Nitrogen
| Ash. | Fat. | Fibre. | Protein.| free
| | | | | extract.
-------------------------+------+------+--------+---------+---------
|P.ct. |P.ct. | P.ct. | P.ct. | P.ct.
Bread from whole winter | | | | |
wheat | 2.40 | 1.25 | 2.95 | 16.20 | 77.20
Bread from whole spring | | | | |
wheat | 1.82 | 1.34 | 3.02 | 16.49 | 77.33
Bread from fine flour, | | | | |
winter wheat | .66 | .35 | .49 | 13.33 | 85.17
Bread from fine flour, | | | | |
spring wheat | .47 | .51 | .42 | 15.66 | 82.94
Corn bread from whole | | | | |
maize | 1.95 | 4.29 | 2.62 | 13.33 | 77.81
-------------------------+------+------+--------+---------+---------
BREAD.
The most valuable food product manufactured from flour is bread.
Bread contains so many of the ingredients required to nourish the
body, viz.: fat, proteid, salts, sugar and starch, that it may well be
termed the "staff of life." As it does not contain enough fat for a
perfect food the addition of butter to it renders it more valuable as
an article of diet. Mrs. Ellen H. Richards gives the following
explanation of what constitutes ideal bread: "(1) It should retain as
much as possible of the nutritive principles of the grain from which
it is made; (2) it should be prepared in such a manner as to secure
the complete assimilation of these nutritive principles; (3) it should
be light and porous, so as to allow the digestive juices to penetrate
it quickly and thoroughly; (4) it should be nearly or quite free from
coarse bran, which causes too rapid muscular action to allow of
complete digestion. This effect is also produced when the bread is
sour." Bread is made from a combination of flour, liquid (either milk
or water), and a vegetable ferment called yeast (see yeast recipes).
The yeast acts slowly or rapidly according to the temperature to which
it is exposed. The starch has to be changed by the ferment called
diastase (diastase is a vegetable ferment which converts starchy foods
into a soluble material called maltose) into sugar, and the sugar into
alcohol and carbonic acid gas (carbon dioxide), when it makes itself
known by the bubbles which appear and the gradual swelling of the
whole mass. It is the effect of the carbonic acid gas upon the gluten,
which, when checked at the proper time before the ferment becomes
acetic (sour) by baking, produces the sweet, wholesome bread which is
the pride of all good housekeepers. The kneading of bread is to break
up the gas bubbles into small portions in order that there may be no
large holes and the fermentation be equal throughout. The loaf is
baked in order to kill the ferment, to render the starch soluble, to
expand the carbonic acid gas and drive off the alcohol, to stiffen the
gluten and to form a crust which shall have a pleasant flavor. Much of
the indigestibility of bread is owing to the imperfect baking; unless
the interior of the loaf has reached the sterilizing point, 212° F.,
the bacteria contained in the yeast will not be killed, and some of
the gas will remain in the centre of the loaf. The scientific method
of baking bread is to fix the air cells as quickly as possible at
first. This can be done better by baking the bread in small loaves in
separate pans, thereby securing a uniform heat and more crust, which
is considered to be the most easily digested part of the bread. Some
cooks consider that long, slow baking produces a more desirable flavor
and renders bread more digestible. One hundred pounds of flour will
make an average of one hundred and thirty-five pounds of bread. This
increase of weight is due to the addition of water.
MACARONI.
Macaroni is a flour preparation of great food value. It contains about
six per cent. more gluten than bread, and is regarded by Sir Henry
Thompson as equal to meat for flesh-forming purposes. Dieticians say
that macaroni, spaghetti and vermicelli are not used so extensively as
their value deserves.
BUCKWHEAT.
Buckwheat is the least important of the cereals.
RYE.
Rye is almost equal to wheat in nutritive value. Its treatment in
regard to bread making is similar to that of wheat.
CORN.
Corn contains fat, proteid and starch, and produces heat and energy.
It is very fattening, and when eaten as a vegetable is considered
difficult of digestion. Cornmeal is a wholesome food; it contains more
fat than wheat flour, and less mineral matter.
RICE.
Rice constitutes a staple food of a great many of the world's
inhabitants. It contains more starch than any other cereal, but when
properly cooked is very easily digested. It should be combined with
some animal food, as it contains too little nitrogen to satisfy the
demands of the system. It forms a wholesome combination with fruit,
such as apples, peaches, prunes, berries, etc.
BARLEY.
Barley is almost equal to wheat in nutritive value. It contains more
fat, mineral matter and cellulose (cellulose is often called
indigestible fibre, as it resists the solvent action of the digestive
juices, and is of no value as a nutrient), and less proteid and
digestible carbohydrates.
OATMEAL.
Oatmeal is one of the most valuable foods. Oats contain fat, proteid,
salts and cellulose, in addition to a large percentage of starch. The
nutritive value of oatmeal is great, but much depends upon the manner
of cooking. (See recipes.) People who eat much oatmeal should lead a
vigorous outdoor life. The following analysis of oatmeal is given
(Letheby):--
Nitrogenous matter 12.6 per cent.
Carbohydrates, starch, etc. 63.8 "
Fatty matter 5.6 "
Mineral matter 3.0 "
Water 15.0 "
----
Total 100.0
Vegetables.
Legumes--peas, beans and lentils--have an exceedingly leathery
envelope when old; and unless soaked for a long time in cold water--in
order to soften the woody fibre--and are then cooked slowly for some
hours, are very indigestible. Pea and bean soups are considered very
nutritious. Lentils grow in France; they are dried and split, in which
form they are used in soups.
POTATOES.
Potatoes are the most popular of all the tubers. As an article of diet
they possess little nutritive value, being about three-fourths water.
They contain some mineral matter, hence the reason why they are better
boiled and baked in their skins, so as to prevent the escape of the
salts into the water. Potatoes are more easily digested when baked
than cooked in any other form.
BEETS.
Beets contain between 85 and 90 per cent. of starch and sugar, some
salts, and a little over one per cent. of proteid matter. Young beets,
either in the form of a vegetable or a salad, are considered to be
very wholesome.
CARROTS, TURNIPS, PARSNIPS, OYSTER PLANT.
Carrots, turnips, parsnips and oyster plant, although containing a
large percentage of water, are considered valuable as nutrients, the
turnip being the least nutritious.
GREEN VEGETABLES.
Green vegetables do not contain much nutriment, and are chiefly
valuable as affording a pleasing variety in diet; also for supplying
mineral matter and some acids. In this class we may include cabbage,
cauliflower, spinach, lettuce and celery.
TOMATOES.
Tomatoes are wholesome vegetables; on account of the oxalic acid they
contain they do not always agree with people of delicate digestion.
CUCUMBERS.
Cucumbers are neither wholesome nor digestible.
ASPARAGUS.
Asparagus is a much prized vegetable. The substance called asparagin
which it contains is supposed to possess some value.
RHUBARB.
Rhubarb is a wholesome vegetable.
ONIONS, GARLIC, SHALLOTS.
Onions, garlic, and shallots are valuable both as condiments and eaten
separately. They contain more nutrients than the last vegetables
considered.
CHAPTER VIII.
Fruits.
Fruits are composed largely of water, with starches, a vegetable
jelly, pectin, cellulose and organic acids. The most important acids
in fruit are citric, malic and tartaric. Citric acid is found in
lemons, limes and oranges; tartaric acid in grapes; malic acid in
apples, pears, peaches, apricots, gooseberries and currants. Among the
least acid are peaches, sweet apples, bananas and prunes. Strawberries
are moderately acid, while lemons and currants contain the most acid
of all.
Uses of Fruit.
(1) To furnish nutriment; (2) to convey water to the system and
relieve thirst; (3) to introduce various mineral matter (salts) and
acids which improve the quality of the blood; (4) as anti-scorbutics;
(5) as laxatives and cathartics; (6) to stimulate the appetite,
improve digestion and provide variety in the diet. Apples, lemons and
oranges are especially valuable for the potash salts, lime and
magnesia they contain. Fruit as a common article of daily diet is
highly beneficial, and should be used freely in season. Cooked fruit
is more easily digested than raw, and when over-ripe should always be
cooked in order to prevent fruit poisoning.
NUTS.
Nuts contain proteid, with some starch and sugar, but are not
considered valuable as nutrients. Cocoanuts, almonds and English
walnuts are the most nutritious.
Beverages.
TEA.
Tannin is an astringent of vegetable origin which exists in tea, is
also found in coffee and wines, and is very injurious. Tea is a
preparation made from the leaves of a shrub called Thea. The
difference between black and green tea is due to the mode of
preparation, and not to separate species of plant. Green tea contains
more tannin than black. The following table will show the
difference:--
=======================+===================+===================
| GREEN TEA. | BLACK TEA.
-----------------------+-------------------+-------------------
Crude protein | 37.43 | 38.90
Fibre | 10.06 | 10.07
Ash (mineral matter) | 4.92 | 4.93
Theine | 3.20 | 3.30
Tannin | 10.64 | 4.89
Total nitrogen | 5.99 | 6.22
-----------------------+-------------------+-------------------
The stimulating properties which tea possesses, as well as its color
and flavor, depend upon the season of the year at which the leaves are
gathered, the variety of the plant, the age of the leaves, which
become tough as they grow older, and the care exercised in their
preparation. Much depends upon the manner in which tea is infused. (1)
Use freshly boiled water; (2) allow it to infuse only three or four
minutes, in order to avoid extracting the tannin. When carefully
prepared as above, tea is not considered unwholesome for people in
good health.
COFFEE.
Coffee is made from the berries of coffee-arabica, which are dried,
roasted and browned. The following table gives an approximate idea of
the composition of coffee beans (Konig):--
Water 1.15
Fat 14.48
Crude fibre 19.89
Ash (mineral matter) 4.75
Caffeine 1.24
Albuminoids 13.98
Other nitrogenous matter 45.09
Sugar, gum and dextrin 1.66
Coffee is frequently adulterated with chicory, which is harmless.
Coffee should not be allowed to boil long or stand in the coffee pot
over a fire, as the tannin is extracted, which renders it more
indigestible. Much controversy has been indulged in over the effect of
coffee upon the system, but like many other similar questions it has
not reached a practical solution. The general opinion seems to be that
when properly made and used in moderation it is a valuable stimulant
and not harmful to adults.
COCOA.
Cocoa and chocolate contain more food substances than tea or coffee,
although their use in this respect is not of much value. The following
table gives the analysis of cocoa (Stutzer):--
Theobromine 1.73
Total nitrogenous substance 19.28
Fat 30.51
Water 3.83
Ash (mineral matter) 8.30
Fibre and non-nitrogenous extract 37.48
ALCOHOL.
The use of alcohol is wholly unnecessary for the health of the human
organism. (See Public School Physiology and Temperance.)
Condiments.
Condiments and spices are used as food adjuncts; they supply little
nourishment, the effect being mainly stimulating, and are very
injurious when used in excess. They add flavor to food and relieve
monotony of diet. The use of such condiments as pepper, curry,
pickles, vinegar and mustard, if abused, is decidedly harmful. Salt is
the only necessary condiment, for reasons given in the chapter on
mineral matter. The blending of flavors so as to make food more
palatable without being injured is one of the fine arts in cookery.
Some flavors, such as lemon juice, vinegar, etc., increase the solvent
properties of the gastric juice, making certain foods more
digestible.
CHAPTER IX.
Preparing Food.
The knowledge of food values and their relation to the body will be of
little use for practical purposes unless combined with the knowledge
of how the various foods should be prepared, either by cooking or in
whatever form circumstances and the material may require. The first
requisite for cooking purposes is heat; this necessitates the use of
fuel. The fuels chiefly used for household purposes are wood, coal,
kerosene oil and gas. Soft woods, such as pine or birch, are best for
kindling and for a quick fire. Hard woods, oak, ash, etc., burn more
slowly, retain the heat longer, and are better adapted for cooking
purposes.
COAL.
Coal (anthracite) is about 95 per cent. carbon. It kindles slowly,
gives a steady heat, and burns for a longer time without attention
than wood. Stoves for burning oil and gas have become popular, and are
very convenient and satisfactory for cooking purposes.
OIL.
Oil is considered to be the cheapest fuel.
GAS.
Gas is a very satisfactory fuel for cooking purposes, but can only be
used in certain localities.
Making and Care of a Fire.
CARE OF A FIRE.
Great care should be exercised in the selection of a stove or range.
The plainer the range the easier it will be to keep it clean. There
should be plenty of dampers that can be used to hasten the fire or to
check it. Learn thoroughly the management of the range before
beginning to cook. In lighting a fire, remove the covers, brush the
soot from the top of the oven into the fire-box; clean out the grate
(saving all the unburned coal, and cinders). Put in shavings or paper,
then kindling arranged crosswise, allowing plenty of air space between
the pieces, a little hard wood and a single layer of coal. Put on the
covers, open the direct draft and oven damper, then light the paper.
When the wood is thoroughly kindled and the first layer of coal
heated, fill the fire-box with coal even with the top of the oven.
When the blue flame becomes white, close the oven damper, and when the
coal is burning freely, shut the direct draft. When coal becomes
bright red all through it has lost most of its heat. A great deal of
coal is wasted by filling the fire-box too full and leaving the drafts
open till the coal is red. To keep a steady fire it is better to add a
little coal often rather than to add a large quantity and allow it to
burn out. Never allow dust or cinders to accumulate around a range,
either inside or out. Learn to open and shut the oven door quietly and
quickly. Study the amount of fire required to heat the oven to the
desired temperature. Learn which is the hotter or cooler side of the
oven, and move the article which is being baked as required, being
very careful to move it gently.
Measurements.
Accurate measurement is necessary to insure success in cooking. As
there is such a diversity of opinion as to what constitutes a heaping
spoonful, all the measurements given in this book will be by level
spoonfuls. A cupful is all the cup will hold without running over, and
the cup is one holding 1/2 pint.
The following table may be used where scales are not convenient:--
4 cups of flour = 1 pound or 1 quart.
2 cups of solid butter = 1 "
1/2 cup butter = 1/4 "
2 cups granulated sugar = 1 "
2-1/2 cups powdered sugar = 1 "
3 cups meal = 1 "
1 pint of milk or water = 1 "
1 pint chopped meat, packed solidly = 1 "
9 large eggs, 10 medium eggs = 1 "
2 level tablespoonfuls butter = 1 ounce.
4 " " " = 2 ounces or 1/4 cup.
Butter the size of an egg = 2 " " "
2 level tablespoonfuls sugar = 1 "
4 " " flour = 1 "
4 " " coffee = 1 "
4 " " powdered sugar = 1 "
Table of Abbreviations.
Saltspoon ssp.
Tablespoon tbsp.
Pint pt.
Gallon gal.
Teaspoon tsp.
Cupful cf.
Quart qt.
Peck pk.
A speck (spk.) is what you can put on a quarter inch square surface.
Time-table for Cooking.
BAKING BREAD, CAKES AND PUDDINGS.
Loaf bread 40 to 60 m.
Graham gems 25 to 30 m.
Sponge cake 45 to 60 m.
Cookies 10 to 15 m.
Rice and tapioca 1 hr.
Custards 15 to 20 m.
Pastry (thin puff) 10 to 15 m.
Pie crust 25 to 30 m.
Baked beans 6 to 8 hrs.
Scalloped dishes 15 to 20 m.
Rolls, biscuit 10 to 20 m.
Gingerbread 25 to 30 m.
Fruit cake 2 to 3 hrs.
Bread pudding 1 hr.
Indian pudding 2 to 3 hrs.
Steamed pudding 1 to 3 hrs.
Pastry (thick) 30 to 50 m.
Potatoes 30 to 45 m.
Braised meat 3 to 4 hrs.
BAKING MEATS.
Beef, sirloin, rare, per lb. 8 to 10 m.
Beef, well done, per lb. 12 to 15 m.
Beef, rolled rib or rump, per lb. 12 to 15 m.
Beef, fillet, per lb. 20 to 30 m.
Mutton, rare, per lb. 10 m.
Mutton, well done, per lb. 15 m.
Lamb, well done, per lb. 15 m.
Veal, well done, per lb. 20 m.
Pork, well done, per lb. 30 m.
Turkey, 10 lbs. weight 2-1/2 hrs.
Chicken, 3 to 4 lbs. weight 1 to 1-1/2 hr.
Goose, 8 lbs. 2 hrs.
Tame duck 1 to 1-1/2 hr.
Game 40 to 60 m.
Grouse 30 to 40 m.
Small birds 20 to 25 m.
Venison, per lb. 15 m.
Fish, 6 to 8 lbs. 1 hr.
Fish, small 30 to 40 m.
VEGETABLES (BOILING).
Rice, green corn, peas, tomatoes, asparagus
(hard boiled eggs) 20 to 25 m.
Potatoes, macaroni, squash, celery, spinach 25 to 30 m.
Young beets, carrots, turnips, onions, parsnips,
cauliflower 30 to 45 m.
Young cabbage, string beans, shell beans, oyster plant 45 to 60 m.
Winter vegetables, oatmeal, hominy and wheat 1 to 2 hrs.
FRYING (DEEP).
Smelts, croquettes, fish balls 1 to 2 m.
Muffins, fritters, doughnuts 4 to 6 m.
Fish, breaded chops 5 to 7 m.
BROILING.
Steak, 1 inch thick 6 to 8 m.
Steak, 1-1/2 inch thick 8 to 10 m.
Fish, small 6 to 8 m.
Fish, thick 12 to 15 m.
Chops 8 to 10 m.
Chicken 20 m.
Table of Proportions.
1 qt. of liquid to 3 qts. of flour for bread.
1 qt. of liquid to 2 qts. of flour for muffins.
1 qt. of liquid to 1 qt. of flour for batters.
1 cup of yeast (1 yeast cake) to 1 qt. of liquid.
1 tsp. of soda (level), 3 of cream tartar to 1 qt. of flour.
1 tsp. of soda to 1 pt. of sour milk.
1 tsp. of soda to 1 cup of molasses.
4 tsps. of baking powder to 1 qt. of flour.
1 tsp. of salt to 1 qt. of soup stock.
1 ssp. of salt to 1 loaf of cake.
1 tbsp. of each vegetable, chopped, to 1 qt. of stock.
1-1/2 tbsp. of flour to 1 qt. of stock for thickening soup.
1 tbsp. of flour to 1 pt. of stock for sauces.
1 tsp. of salt to 1 pt. of stock for sauces.
4 tbsps. (level) cornstarch to 1 pt. of milk (to mould).
1 tsp. of salt to 2 qts. of flour for biscuits, etc.
Methods for Flour Mixtures.
STIRRING.
Stirring is simply blending two or more materials by moving the spoon
round and round until smooth and of the proper consistency.
BEATING.
Beating is bringing the spoon up through the mixture with a quick
movement so as to entangle as much air as possible.
CUTTING OR FOLDING.
Cutting or folding is adding the beaten white of egg to a mixture
without breaking the air bubbles, by lifting and turning the mixture
over and over as in folding. Do not stir or beat.
* * * * *
RECIPES.
* * * * *
BATTERS, BISCUITS AND BREAD.
POPOVERS.
2 cups of flour.
3 eggs.
2 cups of milk.
1/2 tsp. salt.
Beat the eggs (without separating) until very light, then add the milk
and salt; pour this mixture on the flour (slowly), beating all the
while. Beat until smooth and light, about five minutes. Grease gem
pans or small cups, and bake in a moderately hot oven about
thirty-five minutes. They should increase to four times their original
size. (This recipe may be divided for class work.)
PANCAKES.
1 pint of flour.
1 tbsp. of melted butter.
1 pint of milk.
2 eggs.
2 tsps. baking powder.
1/2 tsp. salt.
Beat the whites and yolks of the eggs separately; add the yolks to the
milk, then the melted butter; salt. Sift the baking powder and flour
together, add slowly to the liquid, stir until smooth. Lastly, add the
whites of the eggs. These may be cooked in waffle irons or on a
griddle.
PANCAKES WITH BUTTERMILK.
1 pint of buttermilk.
Flour to make a medium batter.
1/2 tsp. salt.
1/2 tsp. soda.
Crush the soda, add it and the salt to the buttermilk, add the flour
gradually, beat until the batter is smooth, and bake on a hot griddle.
An egg may be added.
CORNMEAL GRIDDLE CAKES.
1 pint of Indian meal.
1 cup of flour.
1 tsp. salt.
3 eggs.
4 (l.) tsps. baking powder.
1 pint of milk.
Put the meal into a bowl, and pour over it just enough boiling water
to scald it; do not make it soft; let stand until cool. Then add the
milk; beat the eggs until very light, add them to the batter, add the
flour and salt in which the baking powder has been sifted. Mix well,
beat vigorously for a minute or two, and bake on a hot griddle.
BREAD GRIDDLE CAKES.
1 pt. of milk.
1/2 tsp. of salt.
1/2 tsp. of soda and 1 tsp. cream tartar.
3 (l.) tsps. baking powder.
1/2 pt. stale bread crumbs.
2 eggs.
Flour to make a thin batter.
Soak the bread in the milk for one hour, then beat it smooth. Beat the
eggs separately till very light, add first the yolks, then the flour
and salt and baking powder. Beat again, add the whites, and bake
quickly on a hot griddle.
BUCKWHEAT CAKES.
1 pt. boiling water.
1/2 tsp. salt.
1/2 cup white flour.
1 ssp. soda.
1/2 cup corn or Graham meal.
1/4 yeast cake.
1 cup buckwheat flour.
Pour the boiling water on the corn or Graham meal, add the salt, and
when lukewarm add the flour, beat until smooth, then add the yeast.
Let it rise over night. In the morning add the soda just before baking
(milk may be used instead of water). A tablespoonful of molasses is
sometimes added in order to make the cakes a darker brown.
FRITTERS.
Beat two eggs together until light, add to them 1 cup of milk, 1/2
tsp. salt and sufficient flour to make a batter that will drop from
the spoon. Beat until smooth. Have ready a deep pan of hot fat; add 3
(l.) tsps. of baking powder to the batter, mix thoroughly and drop by
spoonfuls into the hot fat. When brown on one side turn and brown on
the other; take out with a skimmer and serve very hot. Do not pierce
with a fork as it allows the steam to escape and makes the fritter
heavy.
GEMS--WHOLE WHEAT OR GRAHAM GEMS.
2 cups of whole wheat flour.
1/2 tsp. salt.
1 tbsp. sugar.
2 eggs, beaten separately.
1 cup milk.
1 cup water.
Mix flour, salt and sugar. Beat the eggs until light, add the milk and
water, stir this into the dry mixture. Bake in hot gem pans for 30
minutes.
CORN MUFFINS.
1 cup cornmeal.
1 cup flour.
1-1/4 cups milk.
2 tbsps. butter.
2 tbsps. sugar.
1/2 tsp. salt.
2-1/2 tsps. baking powder.
1 egg.
Mix all the dry ingredients together. Melt the butter in a hot cup.
Beat the egg till light. Add the milk to it and turn this mixture into
the bowl containing the dry ingredients. Add the melted butter and
beat vigorously and quickly. Pour into buttered muffin or gem pans,
and bake for one-half hour in a moderate oven.
QUICK MUFFINS OR GEMS.
1 pt. of milk.
1 oz. butter.
3 cups of flour.
4 tsps. baking powder.
1 tsp. salt.
3 eggs.
Beat the eggs separately till light, add the yolks to the milk, then
the flour, which must be more or less, according to the quality. The
batter must be thin and pour from the spoon. Now add the melted butter
and salt; give the whole a vigorous beating. Now add the baking powder
and the well beaten whites, stir till thoroughly mixed. Bake in muffin
rings in a quick oven or on the griddle.
TEA BISCUIT.
1 pt. of flour.
1 cup milk.
2-1/2 tsps. baking powder.
1/2 tsp. salt.
1 tbsp. lard or butter.
1/2 tsp. sugar.
Mix thoroughly in a sieve the flour, sugar, salt and baking powder,
and rub through the sieve. Rub the butter or lard into this mixture.
Now add the milk, stirring quickly with a strong spoon. Sprinkle the
board with flour, turn out the dough upon it. Roll to the thickness of
about 1/2 inch, cut with a small cutter. Bake in a quick oven. Do not
crowd the biscuit in the pan. They should bake from 10 to 15 minutes.
(All biscuit doughs should be mixed as soft as it is possible to
handle. Sour milk may be used in this recipe by substituting soda for
the baking powder.)
HOT CORN BREAD.
1 qt. of cornmeal.
1 tsp. of salt.
1 pt. sour milk or buttermilk.
1 oz. of butter.
2 eggs.
1 tsp. of soda.
Put the cornmeal in a large bowl and pour over it just enough boiling
water to scald it through. Let it stand until cold, then add the eggs
well beaten, the milk or buttermilk, salt, and butter (melted); beat
thoroughly. Dissolve the soda in two tbsps. of boiling water, stir
into the mixture, turn quickly into a greased square, shallow pan,
put into a hot oven and bake 40 minutes.
SHORTCAKES.
(_Suitable for strawberries or any sweetened fruit._)
1 pint flour.
1 cup sweet or sour milk.
1/4 cup butter.
2-1/2 tsps. baking powder, or 1/2 tsp. soda and 1 tsp. cream tartar.
1/2 tsp. salt.
Mix the salt, soda, cream tartar or baking powder with the flour,
sift; rub in the butter until fine like meal. Add the liquid
gradually, mixing with a knife, and use just enough to make it of a
light spongy consistency. Turn the dough out on a well floured board,
pat lightly into a flat cake and roll gently till half inch thick.
Bake either in a spider or pie plate in the oven; split, butter, and
spread with the fruit.
DOUGHNUTS.
1 egg
1 tbsp. melted butter.
1/2 tsp. salt.
1 tsp. cream tartar.
Flour enough to make into a soft dough.
1/2 cup sugar.
1 cup milk.
1/2 tsp. soda.
1 ssp. cinnamon.
Mix all the dry ingredients, beat the egg until light, add to this the
milk, sugar and melted butter. Pour into the flour, mixing carefully
into a soft dough. Have the board well floured. Roll only a large
spoonful at a time. Cut into the desired shape and drop into hot fat.
The fat should be hot enough for the dough to rise to the top
instantly.
* * * * *
BREAD.
As bread is one of the most important articles of the daily diet, it
naturally follows that special attention should be given to a subject
upon which the health of the family, to a great extent, depends. A
knowledge of the chemical changes and their effect (see Chap. VII)
must be understood before proficiency in bread-making can be attained.
The first element to consider is the _yeast_, and the generating of
carbonic acid gas, so as to have the bread light, tender, and porous.
Yeast is a plant or vegetable growth produced from grain which has
commenced to bud or sprout, and which forms the substance called
diastase. This substance has the power to convert starch into sugar.
(See Chap. VII for effect of yeast upon flour.)
The temperature at which fermentation takes place, and when to check
it, are important features of bread-making.
The liquid (milk or water) should be tepid when mixed, as too great
heat destroys the growth of the yeast. The dough should rise in a
temperature of 75°. After fermentation has become active the
temperature may be gradually lowered--as in setting bread over
night--without injury.
Avoid a cold draft or sudden change of temperature, as it checks
fermentation and affects the flavor.
Never allow bread to rise until it "settles," or runs over the side of
the bowl. The usual rule is to let it rise until it is double in bulk,
both in the bowl and after it is put into the pans. If it is not
convenient to bake the bread when ready, it may be kneaded again and
kept in a cool place, to prevent souring. Bread should be mixed in a
stone or granite bowl.
The only necessary ingredients for bread are water, flour, salt, and
yeast. Sugar may be added to restore the natural sweetness of the
flour which has been lost during fermentation, but it is not
necessary. If milk is used, and the bread well kneaded, no other
shortening is required; but with water, the addition of a little
butter or dripping makes the bread more tender, therefore it is more
easily penetrated by the digestive fluids. Tough, leathery bread is
not easily digested, no matter how light it may be. As already stated,
by the action of heat the ferment is killed, the starch-grains
ruptured, the gas carried off, and the crust formed. In order that
bread may be thoroughly cooked, and plenty of crust formed, each loaf
should be baked in a pan about 4 inches deep, 4 to 6 inches wide, and
from 8 to 12 inches long. Smaller loaves are even more desirable. It
is very difficult to bake a large loaf so as to insure the escape of
all the carbonic acid gas, and to cook the starch sufficiently without
injuring the crust, besides entailing an unnecessary waste of fuel.
The custom of baking several loaves together in one large pan is
contrary to all scientific rules of bread-making. The oven should be
hot enough to brown a spoonful of flour in five minutes, for bread.
The dough should rise during the first fifteen minutes, then begin to
brown; keep the heat steady for the next fifteen or twenty minutes,
then decrease it. If the oven is too hot a hard crust will form and
prevent the dough from rising, which will not only cause the bread to
be heavy, but will prevent the gas from escaping. If, on the other
hand, the oven is not hot enough, the bread will go on rising until
it becomes sour. A loaf, the size already mentioned, should take from
fifty-five to sixty minutes to bake, and should give a hollow sound,
if tapped, when removed from the oven. Better take too long than not
long enough, as doughy bread is most objectionable and unwholesome. If
the crust is beginning to burn, cover the loaf with brown paper, and
reduce the heat, but have a brown crust, not a whity-brown, which is
usually hard and without flavor. Upon removing the loaves from the
pans, place them on a rack, where the air may circulate freely. Never
leave warm bread on a pine table, or where it will absorb odors.
BREAD MADE WITH WATER.
2 quarts flour.
1 tbsp. sugar.
1 pint lukewarm water.
1 tsp. salt.
1 tbsp. butter, dripping or lard.
1/2 cake compressed yeast, dissolved in 1/2 cup water.
(This recipe is for Manitoba flour. A little more fine flour would be
necessary.)
Sift the flour. Put the salt, sugar and butter into a large bowl, pour
on the warm water, stir until they are dissolved. Add the flour
gradually until it forms a thin batter, then add the yeast; beat
vigorously for at least five minutes. Add more flour until the dough
is stiff enough to knead. Turn out on the board and knead for half
hour. Cover and let rise until double its bulk. Form into separate
loaves, put into the pans, cover, and let rise again till double its
bulk. Bake in a hot oven about an hour. (Milk or half milk may be
substituted in this recipe.)
BREAD (WITH A SPONGE).
1 tbsp. butter.
1 tbsp. sugar.
1/2 cup yeast or 1/2 yeast cake.
1 tsp. salt.
1 pt. water.
About 2 qts. flour.
Put the butter, sugar and salt in the mixing bowl, add 1/4 cup boiling
water to dissolve them; then add enough lukewarm water to make a pint,
3 cups of flour, then the yeast (if the cake is used dissolve in 1/4
cup tepid water). Give it a vigorous beating, cover, and let it rise
over night. In the morning add flour to make it stiff enough to knead.
Knead for 1/2 hour. Cover closely, let it rise till it doubles its
bulk; shape into loaves; let it rise again in the pans; bake as
directed in previous recipe.
WHOLE WHEAT OR GRAHAM BREAD.
1 pt. milk, scalded and cooled.
1 tsp. salt.
2 cups white flour.
2 tbsps. sugar.
5 or 6 cups whole wheat flour.
1/2 yeast cake or 1/2 cup yeast.
Mix in the same order as given in previous recipes. Whole wheat flour
makes a softer dough, consequently does not require so much kneading,
otherwise it should be treated the same as other bread, allowing it a
little longer time for baking; if too moist, a cupful of white flour
may be added.
YEAST.
Steep 1/2 cup of loose hops in 1 quart of boiling water, in a granite
kettle, 5 minutes. Mix 1 cup of flour, 1/4 of a cup sugar and 1 tbsp.
salt. Strain the hop liquor and pour it boiling into the flour
mixture. Boil 1 minute, or till thick. When cooled add 1 cup of yeast.
Cover and set in a warm place until foamy, which will be in 4 or 5
hours. Pour into stone jars, which should be not more than half full,
and keep in a cool place. (Three boiled potatoes may be mashed
smoothly and added to this yeast if desired.)
* * * * *
SAUCES AND MILK SOUPS.
WHITE SAUCE.
(_For Vegetables, Eggs, etc._)
1 pt. milk.
4 (l.) tbsps. flour.
1/2 ssp. white pepper.
2 tbsps. butter.
1/2 tsp. salt.
Heat the milk over hot water. Put the butter in a granite saucepan and
stir till it melts, being careful not to brown. Add the dry flour, and
stir quickly till well mixed. Add the milk gradually, stirring
carefully (especially from the sides) until perfectly smooth. Let it
boil until it thickens, then add salt and pepper.
In using this sauce for creamed oysters, add 1/2 tsp. of celery salt,
a few grains of cayenne pepper, and a tsp. of lemon juice.
DRAWN BUTTER SAUCE.
1 pt. hot water or stock.
1/2 cup butter.
1/2 ssp. pepper.
4 (l.) tbsps. flour.
1/2 tsp. salt.
Put the butter in the saucepan; when melted add the dry flour, and mix
well. Add the hot water or stock a little at a time, and stir rapidly
till it thickens; when smooth add the salt and pepper. Be careful to
have all sauces free from lumps. (Hard boiled eggs may be added to
this sauce for baked or boiled fish. Two tbsps. of chopped parsley may
be added if parsley sauce is desired.)
BROWN SAUCE.
1 pt. hot stock.
2 tbsps. butter.
1/2 tsp. salt.
1 tbsp. lemon juice.
2 tbsps. minced onions.
4 tbsps. flour.
1/2 ssp. pepper.
Caramel enough to color.
Mince the onion and fry it in the butter 5 minutes. Be careful not to
burn it. When the butter is browned add the dry flour, and stir well.
Add the hot stock a little at a time; stir rapidly until it thickens
and is perfectly smooth. Add the salt and pepper. Simmer 5 minutes,
and strain to remove the onion.
CARAMEL FOR COLORING SOUPS AND SAUCES.
Melt 1 cup of sugar with 1 tbsp. of water in a frying-pan. Stir until
it becomes of a dark brown color. Add 1 cup of boiling water, simmer
10 minutes, and bottle when cool. This coloring is useful for many
purposes, and is more wholesome than browned butter.
MOCK BISQUE SOUP.
1 pt. stewed tomatoes.
2 tbsps. flour.
1/2 tsp. soda.
1 tsp. salt.
1 pt. milk.
2 tbsps. butter.
1/4 tsp. pepper.
Reserve 1/2 cup of the milk, put the remainder on to cook in a
stew-pan. Mix the flour with the cold milk, and stir into the boiling
milk. Cook for 10 minutes, then add the salt, pepper and butter. Stir
the soda into the hot tomatoes and stir 1/2 minute, then rub through a
strainer. Add the strained tomatoes to the thickened milk, and serve
at once.
POTATO SOUP.
4 potatoes, medium size.
2 tbsps. minced celery.
2 tbsps. of flour.
1/4 tsp. of pepper.
1/2 tsp. minced parsley.
1-1/2 pints of milk.
4 tbsps. minced onions.
1 tsp. of salt.
1 tbsp. of butter.
Pare the potatoes, place on the fire in enough boiling water to cover,
and cook for 30 minutes. Reserve 1/2 cup milk, put the remainder in
the double boiler with the onion and celery and place on the fire. Mix
the cold milk with the flour and stir into the boiling milk. When the
potatoes are cooked pour off the water, mash them until fine and
light. Gradually beat into them the milk; now add salt, pepper and
butter, and rub the soup through a sieve. Return to the fire and add
the minced parsley; simmer for 5 minutes and serve immediately. (The
parsley may be omitted and celery salt substituted for the minced
celery.)
CELERY SOUP.
1 head celery.
1 pint milk.
1 tbsp. butter.
1/2 tsp. salt.
1 pint water.
1 tbsp. chopped onion.
2 tbsps. flour.
1/2 ssp. pepper.
Wash and scrape the celery, cut into 1/2 inch pieces, put it into the
pint of boiling salted water and cook until very soft. Mash in the
water in which it was boiled. Cook the onion with the milk in a double
boiler 10 minutes and add it to the celery. Rub all through a strainer
and put on to boil again. Melt the butter in a saucepan, stir in the
flour and cook until smooth, but not brown, then stir it into the
boiling soup. Add the salt and pepper; simmer 5 minutes and strain
into the tureen. Serve very hot.
* * * * *
EGGS.
While eggs are nutritious and valuable as food they should not be used
too freely, as they are a highly concentrated form of food. The
albumen (white) of egg is one of the most valuable tissue builders.
Much depends upon the manner in which they are cooked. Eggs fried in
fat or hard boiled are very indigestible. Do not use an egg until it
has been laid some hours, as the white does not become thick till then
and cannot be beaten stiff. Eggs should be kept in a cool dark place,
and handled carefully in order to avoid mixing the white and yolk,
which causes the egg to spoil quickly.
BOILED EGGS.
Have the water boiling in a saucepan. Put in the eggs and move to the
back of the stove where the water will keep hot, about 175 or 180 F.,
for from 8 to 10 minutes. If the back of the stove is too hot, move to
the hearth. The white should be of a soft, jelly-like consistency, the
yolks soft but not liquid. An egg to be cooked soft should never be
cooked in boiling water.
HARD BOILED EGGS.
Cook eggs for 20 minutes in water just below the boiling point. The
yolk of an egg cooked 10 minutes is tough and indigestible; 20 minutes
will make it dry and mealy, when it is more easily penetrated by the
gastric fluid.
POACHED EGGS.
Have a clean, shallow pan nearly full of salted and boiling water.
Remove the scum and let the water just simmer. Break each egg
carefully into a saucer and slip it gently into the water. Dip the
water over it with the end of the spoon, and when a film has formed
over the yolk and the white is like a soft jelly, take up with a
skimmer and place on a piece of neatly trimmed toast. This is the most
wholesome way of cooking eggs for serving with ham or bacon.
OMELET.
Beat the yolks of two eggs, add two tbsps. of milk, 1 ssp. of salt and
1/4 of a ssp. of pepper. Beat the whites till stiff and dry. Cut and
fold them into the yolks till just covered. Have a clean, smooth
omelet pan (or spider). When hot, rub well with a teaspoonful of
butter; see that the butter is all over the pan, turn in the omelet
and spread evenly on the pan. Cook until slightly browned underneath,
being careful not to let it burn; set in a hot oven until dry on top.
When dry throughout, run a knife round the edge, tip the pan to one
side, fold the omelet and turn out on a hot platter. This may be made
by beating the whites and yolks together for a plain omelet. A little
chopped parsley, a little fine grated onion, a tbsp. or two of chopped
ham, veal or chicken may be spread on the omelet before folding.
CUP CUSTARDS.
1 pt. of milk.
1/4 cup of sugar.
2 eggs.
1/2 ssp. grated nutmeg.
Beat the eggs until light, then add the sugar; beat again, add the
milk and nutmeg, stir until the sugar is dissolved. Pour into custard
cups, stand the cups in a pan of boiling water and then put the pan in
the oven. Bake until the custards are set, or until a knife may be
slipped into the centre without anything adhering to it. When done,
take them out of the water and stand away to cool. (This custard may
be poured into a baking dish and baked in a quick oven until firm in
the centre.)
BOILED CUSTARD.
1 pt. of milk.
2 tbsps. sugar.
2 eggs.
1/2 tsp. vanilla.
Put the milk on in the double boiler, beat the sugar and yolks of eggs
together until light, then stir them into the boiling milk; stir until
it begins to thicken, then take it from the fire; add the vanilla and
stand aside to cool. When cool, pour into a glass dish. Beat the
whites until stiff, add three tbsps. of powdered sugar gradually. Heap
them on a dinner plate and stand in the oven a moment until slightly
brown, then loosen from the plate, slip off gently on top of the
custard; serve very cold.
* * * * *
FRUIT.
If people would only realize the value of fruit in its natural state,
much of the time devoted to the preparation of pies, puddings, etc.,
would be saved. All uncooked fruit should be thoroughly ripe and
served fresh and cold. Sometimes fruit is more easily digested when
the woody fibre has been softened by cooking than when in its natural
state, therefore a few simple recipes for cooking fruit are given.
APPLESAUCE.
Pare, core and quarter 6 or 8 tart apples. Make a syrup with 1/2 cup
of sugar, 1/2 cup of water, and a little grated lemon peel. When
boiling, add the apples and cook carefully till they are just tender,
but not broken. Remove them carefully, boil the syrup down a little
and pour it over the apples. (For serving with roast goose, etc., cook
the apples in a little water, mash until smooth, add sugar to taste.)
CODDLED APPLES.
Pare tart apples of uniform size; remove the cores without breaking
the apples. Stand them in the bottom of a granite kettle, sprinkle
thickly with sugar, cover the bottom of the kettle with boiling water,
cover closely and allow the apples to steam on the back part of the
stove till tender. Lift carefully without breaking, pour the syrup
over them and stand away to cool (delicious served with whipped
cream).
STEWED PRUNES.
Wash carefully and soak in water an hour before cooking, put them into
a porcelain or granite kettle, cover with boiling water and let them
simmer until tender. Add a tbsp. of sugar for each pint of prunes, and
boil a few moments longer.
CRANBERRIES.
Put 1 pint of cranberries in a granite saucepan, 1 cup of sugar, 1 cup
of water. After they begin to boil cook 10 minutes, closely covered.
(This may be pressed through a sieve while hot, removing the skins, if
desired for a mould.)
STEWED RHUBARB.
Wash the rhubarb (if young and tender it will not be necessary to
remove the skin), cut into pieces about 1 inch long. To every lb. of
rhubarb allow 1 lb. of sugar. Put the rhubarb into a porcelain or
granite kettle, cover with the sugar, and stand on the back part of
the fire until the sugar melts. Move forward, let simmer for a few
minutes without stirring, turn it out carefully to cool.
BAKED PEARS.
Take large, sweet pears, wipe them but do not remove the stems. Stand
them in an earthen baking dish, pour around them a cup of boiling
water, add 2 tbsps. sugar, cover with another dish and bake slowly
until the pears are tender, basting occasionally with the liquor. When
done, stand away to cool in the dish in which they were baked. When
cold put them into a glass dish, pour the liquor over them and serve.
BAKED APPLES.
Pare and core, without breaking, tart apples. Put them into a shallow
earthen dish, fill the cavities with sugar, add water to cover the
bottom of the dish. Bake in a quick oven till soft, basting often with
the syrup. (Quinces may be baked in the same way.)
* * * * *
VEGETABLES.
Vegetables should be used very freely, as they contain saline
substances which counteract the effect of too much meat, and are the
chief source of mineral supply for the body. In cooking vegetables, a
common rule is to add salt, while cooking, to all classes growing
above ground (including onions), and to omit salt in the cooking of
vegetables growing underground. In cooking vegetables care must be
taken to preserve the flavor, and to prevent the waste of mineral
matter.
CABBAGE.
Cut a small head of cabbage in quarters, soak in cold water 1 hour,
drain and shake dry. Remove the stalk, or hard part, and chop the
remainder rather fine. Put it into a stew-pan with enough boiling
water to cover, and boil 20 minutes. Drain in a colander. Turn into a
hot dish, and pour over it cream sauce or a little melted butter,
pepper and salt.
CAULIFLOWER.
Pick off the outside leaves, soak in cold salted water, top downwards,
for 1 hour. Tie it round with a piece of twine to prevent breaking.
Cook in boiling salted water until tender, remove the string, turn
into a hot dish with the top up, cover with cream sauce or drawn
butter sauce. (When cold, it may be picked to pieces and served in a
salad.)
CELERY.
Scrape clean and cut the stalks into 2-inch pieces: cook in salted
water until tender, drain and cover with a white sauce. The sauce
should be made with the water in which the celery has been stewed.
BOILED BEETS.
Wash, but do not cut them, as that injures the color. Cook in boiling
water until tender. When cooked put them into a pan of cold water and
rub off the skins. They may be cut in slices and served hot with
pepper, butter and salt, or sliced, covered with vinegar, and served
cold. They may be cut into dice and served as a salad, either alone or
mixed with potatoes and other vegetables.
BEANS (DRIED).
Lima beans should be soaked in warm water over night. In the morning
drain off this water and cover with fresh warm water. Two hours before
needed drain, cover with boiling water and boil 30 minutes; drain
again, cover with fresh boiling water, and boil until tender. Add a
teaspoonful of salt while they are boiling. When cooked drain them,
add a little butter, pepper and salt, or a cream sauce.
ASPARAGUS.
Wash the asparagus well in cold water, reject the tough parts, tie in
a bunch or cut into pieces 1 inch long. Put it in a kettle, cover with
boiling water, and boil until tender. Put it in a colander to drain.
Serve with melted butter, pepper and salt, or with a cream or drawn
butter sauce.
ONIONS.
Scald in boiling water, then remove the skins. Put them in boiling
salted water; when they have boiled 10 minutes, change the water. Boil
until tender but not until broken. Drain and serve with either cream
sauce or butter, pepper and salt.
POTATOES.
Wash and scrub with a brush. If old, soak in cold water after paring.
Put them in boiling water, when about half cooked add a tbsp. of salt.
Cook until soft but not broken. Drain carefully. Expose the potatoes
for a minute to a current of air, then cover and place on the back of
the stove to keep hot, allowing the steam to escape.
RICE POTATOES.
Press the cooked potatoes through a coarse strainer into the dish in
which they are to be served.
MASHED POTATOES.
To 1 pint of hot boiled potatoes, add 1 tbsp. butter, 1/2 tsp. of
salt, 1/2 ssp. of white pepper and hot milk or cream to moisten. Mash
in the kettle in which they were boiled, beat with a fork until they
are light and creamy. Turn lightly into a dish.
POTATO PUFFS.
Prepare as for mashed potatoes, adding a little chopped parsley or
celery salt if the flavor is liked. Beat 2 eggs, yolks and whites
separately. Stir the beaten whites in carefully, shape into smooth
balls or cones, brush lightly with the beaten yolks, and bake in a
moderately hot oven until brown.
CREAMED POTATOES.
Cut cold boiled potatoes into thin slices. Put them in a shallow pan,
cover with milk and cook until the potatoes have absorbed nearly all
the milk. To 1 pint of potatoes, add 1 tbsp. of butter, 1/2 tsp. of
salt, 1/2 ssp. of pepper and a little chopped parsley or onion.
BAKED POTATOES.
Select smooth potatoes of uniform size, wash and scrub well. Bake in a
hot oven about 45 minutes or until soft. Break the skin or puncture
with a fork to let the steam escape and serve at once. This is the
most wholesome method of cooking potatoes, as the mineral matter is
retained.
FRIED POTATOES.
Pare, wash and cut into slices or quarters. Soak in cold salted water,
drain and dry between towels. Have sufficient fat in a kettle to more
than cover the potatoes. When it is very hot drop the potatoes in, a
few at a time, so as not to reduce the heat of the fat too quickly.
When brown, which should be in about 4 or 5 minutes for quarters and
about 2 minutes if sliced, drain and sprinkle with salt.
TOMATOES (RAW).
Scald and peel sometime before using, place on ice, and serve with
salt, sugar and vinegar, or with a salad dressing.
SCALLOPED TOMATOES.
Scald and peel as many tomatoes as required. Butter a deep dish and
sprinkle with fine bread or cracker crumbs, then a layer of sliced
tomato, over this sprinkle a little salt, pepper and sugar; then add a
layer of bread crumbs, another of tomatoes, sprinkle again with salt,
pepper and sugar: put bread crumbs on the top, moisten with a little
melted butter, and bake until brown.
STEWED TOMATOES.
Pour boiling water over the tomatoes, remove the skins and the hard
green stem, cut into quarters or slices and stew in a granite kettle
until the pulp is soft, add salt, pepper, butter and a little sugar if
desired. If too thin the tomato may be thickened with crumbs or
cornstarch wet in a little cold water.
SPINACH.
Pick over carefully, discarding all decayed leaves. Wash thoroughly,
then place in a pan of cold water, let stand for a few minutes. Drain
and put in a large kettle with just enough water to keep it from
burning. Cook very slowly until tender. Drain and chop fine, add 1
tbsp. of butter, a tsp. of salt, a ssp. of pepper. It may be served on
toast (hot) or garnished with hard boiled eggs.
CARROTS AND TURNIPS.
Carrots as a vegetable for the table are more palatable when young and
tender. They should be washed and scraped, boiled until tender, and
served with butter, pepper and salt or a white sauce. Turnips contain
little nutriment; having no starch, they are very suitable for eating
with potatoes. They require more salt than any other vegetable, and
should be served with fat meat, corned beef, roast pork or mutton.
Turnips should be washed, pared, cut into slices or strips, boiled
until tender. Drain, mash and season with pepper and salt.
PEAS (GREEN).
Wash the pods, which should be green, crisp and plump, before
shelling, then the peas will not require washing. Put the peas into a
strainer or colander and shake out all the fine particles. Boil until
tender. When nearly done add the salt. Use little water in cooking,
when they may be served without draining; season with a little butter,
pepper and salt. If drained, serve either dry with butter, pepper and
salt, or with a white sauce.
GREEN SWEET CORN.
Remove the husk and silky fibre, cover with boiling water (the flavor
is improved by adding a few of the clean inner husks) and cook, if
young and tender, from 10 to 15 minutes. Try a kernel and take up the
corn as soon as the milk has thickened and the raw taste is
destroyed.
* * * * *
SALADS.
FRENCH DRESSING.
3 tbsps. of olive oil.
1/4 tsp. of salt.
1 tbsp. vinegar.
1/2 ssp. of pepper or speck of cayenne.
Mix these ingredients together and serve. This makes a particularly
good dressing for lettuce or vegetable salads.
SALAD DRESSING.
1/2 cup vinegar.
1 tbsp. sugar.
1/2 tsp. salt.
1/2 cup cream.
2 eggs.
1/2 tsp. mustard.
A speck of cayenne pepper.
Beat the eggs well, mix the sugar, salt, mustard and pepper together,
add to the beaten eggs, then add the vinegar. Place the saucepan on
the range in a pan of boiling water. Stir constantly until the
dressing becomes thick and light. Take from the fire and turn into a
cold bowl at once to prevent curdling. Beat the cream to a thick froth
and stir it into the cold dressing. (When cream is not available use
the same quantity of milk, previously thickened to the consistency of
cream with a little cornstarch, add a tsp. of butter; when cold, add
to the dressing.)
MAYONNAISE DRESSING.
1/2 pt. of olive oil.
1 tsp. mustard.
1/2 tsp. salt.
Yolks of 2 uncooked eggs.
1 tbsp. lemon juice.
1 tbsp. vinegar.
1/2 tsp. sugar.
A speck of cayenne.
Put the yolks of the eggs into a cold bowl, stir in the dry
ingredients, beat well, using a silver or small wooden spoon. Then add
the oil, drop by drop. When the mixture gets so thick that it is
difficult to stir, add a few drops of the vinegar to thin it. Continue
stirring in the oil and vinegar alternately until all are used, when
it should be very thick; add the lemon juice last and beat for a few
minutes longer; a cupful of whipped cream may be stirred into this
dressing before using. (The following rules must be observed in order
to insure success: (1) to beat the yolks and dry ingredients until
thick; (2) to add the oil only in drops at first; (3) always beat or
stir in one direction, reversing the motion is apt to curdle the
dressing.)
LETTUCE SALAD.
Choose crisp, fresh lettuce, wash clean, let it remain for a little
time in cold or ice water, drain thoroughly, break or tear the leaves
into convenient pieces, dress with a French or cooked dressing; serve
at once, cold.
POTATO SALAD.
1 pt. cold boiled potatoes.
1/2 tsp. salt.
1/2 cup cooked dressing. Or the French dressing, as given.
1 tsp. finely chopped onion.
1 sp. pepper.
Cut the potatoes into pieces about the size of dice, mix the
seasonings with the potatoes, turn into a dish in alternate layers of
potatoes and dressing, having a little dressing on top. Garnish with
parsley, and allow to stand at least an hour in a cold place before
serving, so that the potatoes may absorb the seasoning. (Cold boiled
beets cut into cubes may be added in alternate layers with the
potatoes in this recipe, using a little more dressing.)
TOMATO SALAD.
Peel the tomatoes (without scalding) and put them on ice until very
cold, have crisp leaves of lettuce which have been washed and dried.
When ready to serve, cut the tomatoes in halves, place one-half on a
leaf of lettuce (the curly leaves being the best), on this put a tbsp.
of mayonnaise or cooked dressing, and serve immediately.
CABBAGE SALAD.
Cabbage or celery may be used as a salad by cutting rather fine,
allowing it to get cold and crisp, and serving with a cooked or French
dressing. Indeed almost any vegetable may be used for a salad. String
beans, asparagus, cauliflower, which have been cooked, are suitable
for salad, either alone or in combination with nasturtium, cress, hard
boiled eggs, etc.
CHICKEN SALAD.
One pint each of cold boiled or roasted chicken and celery. Cut the
chicken into 1/4-inch dice, scrape, wash and cut the celery into dice,
put the celery in a napkin and lay on the ice for 10 or 12 minutes;
season the chicken with vinegar, salt, pepper and oil (or the French
dressing-oil may be omitted if the flavor is not agreeable,
substituting cream or melted butter). Add the celery to the seasoned
chicken, add half the dressing (using either a cooked or mayonnaise),
heap in a dish, add the remainder of the dressing, garnish with the
tiny bleached celery leaves or small curly lettuce leaves. (A few
capers and a hard boiled egg may be used as a garnish if desired.)
In summer the chicken may be served on a tender lettuce leaf, adding a
spoonful of dressing, and serving very cold.
FRUIT SALAD.
4 oranges.
1 cup water.
1/4 package gelatine.
4 bananas.
Juice of 2 lemons.
1-1/2 cup sugar.
Dissolve the gelatine in the water, add the sugar and lemon juice,
strain and pour over the oranges and bananas, which have been peeled
and sliced and placed in alternate layers in a mould. Set away to
cool. When needed, turn out and serve. Garnish with Malaga grapes,
cherries, currants, or any suitable fruit.
* * * * *
CEREALS.
All cereals require thorough cooking, because of the starch in them,
also to soften the woody fibre. No matter what the cereal product may
be, it should be cooked not less than three-quarters of an hour, and
better if cooked longer.
OATMEAL PORRIDGE.
1 pt. of boiling water.
1/2 cup of oatmeal.
1/2 tsp. salt.
Be sure to have the water boiling. Sprinkle in the oatmeal slowly,
stirring all the time. Add the salt, and move back or set in a vessel
of boiling water where it will cook gently for 1 hour. Do not stir the
porridge after the first 5 minutes.
All porridge (or mush) is made on the same principle.
CRACKED WHEAT
Should be cooked at least 4 or 5 hours.
CORNMEAL
Should be cooked an hour or more.
RICE.
Wash 1 cup of rice. Have 2 quarts of water, with 1 tbsp. salt, boiling
rapidly. Sprinkle in the rice gradually, when you have it all in cover
the kettle and boil 20 minutes. If too thick add a little boiling
water. Test the grains, and the moment they are soft, and before the
starch begins to cloud the water, pour into a colander to drain. Stand
it in the oven a few minutes to dry, leaving the door open. Turn
carefully into a heated dish and serve without a cover. (Do not stir
the rice while cooking.)
RICE CROQUETTES.
1 pint of milk.
4 (l.) tbsps. of sugar.
1/2 cup raisins.
1/2 cup of rice.
1/2 tsp. vanilla.
Yolks of two eggs.
Wash the rice and put it into the boiling milk in a double boiler.
Cook until very thick; add the yolks of the eggs and the sugar, beat
thoroughly. Take from the fire, add the vanilla and the fruit, which
has been well floured. Turn out on a dish to cool, when cold form in
pyramids or cylinders; dip first in beaten egg, then in fine bread
crumbs and fry in deep, boiling fat. Put a little jelly on the top of
each croquette, dust the whole with powdered sugar, and serve with
vanilla sauce or cream and sugar.
BAKED RICE.
Wash 1/2 cup of rice, turn into a buttered pudding dish, add 2 tbsps.
sugar, grate 1/4 of a small nutmeg, add 1 qt. of milk, bake slowly for
at least 1-1/2 hour.
FARINA.
1 pint of milk.
3 level tbsps. of farina.
Put the milk in the double boiler, when the milk boils add the salt,
then sprinkle in the farina, stirring all the while; beat the mixture
well and cook for 30 minutes. Serve with cream and sugar. (This may be
made into a pudding by adding an egg, 2 tbsps. sugar, 1/2 tsp.
vanilla, baking in the oven until brown.)
* * * * *
MACARONI.
Macaroni is quite as valuable as bread for food, and should be used
very freely.
BOILED MACARONI.
Break the macaroni in pieces about 2 inches long. Have boiling water,
add a tsp. of salt; throw in the macaroni and boil rapidly 30 minutes,
put it into a colander to drain, return to the kettle, rub a tbsp. of
butter and flour together until smooth, add either milk or water until
the sauce is as thick as rich cream. Cook it a few minutes before
pouring over the macaroni, and serve (add salt to taste).
MACARONI WITH TOMATO SAUCE.
1/4 lb. macaroni.
1 tbsp. butter.
Salt and pepper to taste.
1 tbsp. flour.
1 cup stewed tomatoes.
Hold the long sticks of macaroni in the hand; put the end into boiling
salted water, as it softens bend and coil in the water without
breaking. Boil rapidly 20 minutes. When done put it in a colander to
drain. Put the butter in a saucepan to melt, add to it the flour, mix
until smooth, then add the tomatoes (which have been strained), stir
carefully until it boils. Pour over the hot macaroni and serve at
once.
MACARONI AND CHEESE.
1/4 lb. of macaroni.
1/4 lb. grated cheese.
Salt and white pepper to taste.
1/2 pt. milk.
1 tsp. butter.
Break the macaroni in pieces about 3 inches long. Put it into plenty
of boiling water. Add 1 tsp. salt and boil rapidly 25 minutes; drain,
throw into cold water to blanch for 10 minutes. Put the milk into the
double boiler, add to it the butter, then the macaroni which has been
drained, and cheese; stir until heated, add the salt and pepper, and
serve. (The macaroni may be placed in a baking dish in alternate
layers with the cheese, sprinkling each layer with pepper and salt,
pouring the milk over the top, cutting the butter in small bits
distributed over the top, and bake until brown in a moderately quick
oven.)
* * * * *
CHEESE.
CHEESE SOUFFLE.
1/4 lb. of cheese.
1 ssp. of soda.
A speck of cayenne.
2 tbsps. flour.
1/2 cup of milk.
1 tsp. mustard.
2 eggs.
2 tbsps. butter.
Put the butter in a saucepan, when melted stir in the flour, add the
milk slowly, then the salt, mustard and cayenne, which have been mixed
together. Add the yolks of the eggs which have been well beaten, then
the grated cheese; stir all together, lift from the fire and set away
to cool. When cold, add the stiff beaten whites, turn into a buttered
dish and bake 25 or 30 minutes. Serve immediately.
WELSH RAREBIT.
1/4 lb. cheese.
1 tsp. mustard.
A speck of cayenne.
1 tsp. butter.
1/4 cup cream or milk.
1/2 tsp. salt.
1 egg.
Grate the cheese, put it with the milk in the double boiler. While
this is heating, make some toast. Mix the mustard, salt and pepper,
add the egg and beat well. When the cheese has melted, stir in the egg
and butter, and cook about two minutes, or until it thickens a little,
but do not let it curdle. Pour it over the hot toast and serve at
once.
* * * * *
BEVERAGES.
TEA.
In making tea, the following rules should be observed. The water
should be freshly boiled. The teapot, which should be of earthen or
china (never of tin), should be scalded and heated before putting in
the tea. Pour on the boiling water and cover closely, and let stand
for 3 or 4 minutes before using. Never, under any circumstances,
allow tea to boil. The usual proportion is a small teaspoonful of tea
to 1 cup of boiling water, but this is too strong for general use.
COFFEE.
Coffee may be made in various ways; by filtering, clarifying with an
egg, or made with cold water. A common rule for making coffee is as
follows: 1 heaping tbsp. ground coffee to 2 cups of freshly boiling
water, 1 egg shell. Scald the coffee-pot, put in the coffee and the
egg shell, add the boiling water, cover and boil just 3 minutes.
Before serving, add a tbsp. of cold water; let stand for a few minutes
before using.
COFFEE MADE WITH AN EGG.
1 egg is sufficient to clear 1 cup of ground coffee; if a smaller
quantity be desired, half the egg may be used. Add 1/2 cup cold water
to the portion of egg to be used, and 1/2 cup of ground coffee. Beat
well, put it in the coffee-pot, add 1 qt. of boiling water, and boil 3
minutes. Move back where it will keep hot, but not boil, for 10
minutes. Pour out a little and pour it back again to clear the spout
before serving.
COCOA.
1 pt. of milk.
3 tbsps. of water.
2 (l.) tsps. of cocoa.
Put the milk in the double boiler and set on the fire, mix the cocoa
to a smooth paste with the cold water. When the milk boils, add the
cocoa and boil for 1 minute. Serve very hot. If more water and less
milk be used, allow a little more cocoa.
* * * * *
SOUPS.
Soups may be divided into two classes, soup made with stock, and with
milk. As soup should form part of the regular daily diet, and may be
made from the cheaper materials, it is absolutely necessary that every
housekeeper should understand the art of making it properly.
In the first place it is well to know what may be used in the process
of soup making. The first and most important step is to prepare the
stock. For this purpose have a large earthen bowl or "catch all," as
some teachers call it. Into this put all the bones, trimmings, bits of
steak or chop and gravy which has been left over. Keep in a cold
place. When needed, cover with cold water and simmer 4 or 5 hours;
strain and set away to cool. When cold, remove the fat which will have
formed a solid coating on the top. The stock is now ready for use. By
saving the remains of vegetables cooked for the table, the outer
stocks of celery, a hard boiled egg, etc., a very palatable and
nutritious soup may be made at a trifling cost. In families where
large quantities of meat are used, there should be sufficient material
without buying meat for soup. It is not necessary to have all the
ingredients mentioned in some recipes in order to secure satisfactory
results. It will, however, be necessary to understand soup flavorings,
so as to know which ones may be left out. Stock made from the shin of
beef, or from the cheaper pieces which contain the coarser fibre and
gristle, require long, slow cooking (see Methods).
Never soak meat in water before cooking in any form. Wipe carefully
with a damp cloth before cutting or preparing for use. For soup break
or saw the bones into small pieces, and for each pound of meat and
bone allow 1 qt. of cold water. Cover the kettle closely and let it
heat slowly until it reaches the simmering point, when it should be
moved back and kept at that degree for several hours. Soup should
never be allowed to boil hard. The scum which rises to the surface is
the albumen and juices of the meat, and should not be skimmed off. If
the kettle is clean, and all impurities removed from the meat, there
will not be anything objectionable in the scum. Stock must always be
allowed to remain until cold, so that the fat may be removed before
using. A strong, greasy soup is rarely relished, and is one of the
principal reasons why so many people dislike this valuable article of
diet. Do not add salt to the meat which is being prepared for stock
until a few minutes before removing from the fire. Salt hardens the
water if added at first and makes the tissues more difficult to
dissolve. Stock may be kept for several days by occasionally bringing
it to the boiling point. This is not necessary in winter if it is kept
in a cold place.
VEGETABLE SOUP.
1 qt. stock.
1/2 cup each chopped turnip and cabbage.
1 tsp. sugar.
1 ssp. pepper.
1/2 cup each of onion, carrot, celery (chopped).
1-1/2 tsp. salt.
If all these vegetables are not available, a little macaroni, rice or
barley may be added. Chop all the vegetables very fine, cabbage or
onions should be parboiled 5 minutes, drain carefully. Put all the
vegetables together, cover with 1 qt. of water and simmer until
tender, then add the stock, the seasoning, and allow it to simmer
about 10 minutes. Serve without straining.
TOMATO SOUP.
1 pt. of canned or stewed tomatoes.
1/2 tsp. salt.
1 tsp. sugar.
1 tbsp. butter.
2 whole cloves or 1/2 bay leaf.
1 pt. of stock.
1/2 ssp. pepper.
1 tbsp. minced onion.
1 tbsp. flour or cornstarch.
A speck of cayenne may be added if desired.
Put the tomato and stock in a saucepan and set on the fire. Cook the
vegetables in the butter for 15 minutes; then press out the butter and
put the vegetables in the soup. Into the butter remaining in the pan
put the flour and stir until smooth, then add to the soup. Allow all
to simmer for 20 minutes; strain and serve.
SPLIT PEA SOUP.
1 pt. of split peas.
1-1/2 qt. of boiling water.
1 qt. of stock.
Salt and pepper to taste.
Wash the peas in cold water (rejecting those which float) and soak
them over night. In the morning drain the water off and cover them
again with 1 qt. of the boiling water. Boil until tender, about 1-1/2
hour. Now add the stock and 1 pt. of the boiling water. Press the
whole through a sieve; wash the soup kettle, return the soup, boil up
once, add salt and pepper and serve with croutons. Dried pea soup may
be made in exactly the same manner, using 1 pt. of dried peas instead
of the split ones.
ONION SOUP.
1 large Spanish onion.
1 qt. stock.
1 tbsp. flour.
2 tbsps. butter.
Salt and pepper to taste.
Peel and chop the onion. Put the butter in a frying-pan, add the
onion, and stir until a nice brown. Put the stock on to boil. Skim the
onions out of the butter and add them to the stock. Stir 1 tbsp. of
flour into the remaining butter, thin with a little of the stock, put
all together, and simmer for 20 minutes. Add salt and pepper, and it
is ready to serve.
MACARONI SOUP.
1 qt. clear soup.
1 tsp. salt.
5 sticks macaroni.
Break the macaroni into small pieces and throw it into 1 quart of
boiling water containing the tsp. of salt. Let it boil uncovered 25
minutes. Drain off the water and add the macaroni to the hot stock,
cover and cook slowly for 10 or 15 minutes. A little more seasoning
may be added if desired.
OYSTER SOUP.
1 pt. oysters.
1/2 pt. cold water.
1/4 tsp. pepper.
Salt to taste.
1 pt. milk.
2 (l.) tbsps. flour.
2 tbsps. butter.
Put a strainer over a bowl and turn the oysters into it. Pour the
water over the oysters and stir with a spoon until all the liquid has
passed through the strainer. Reserve 1/2 cup of the milk, pouring the
remainder into the double boiler, set it on the fire. Put the oyster
liquor in a stew-pan, and heat slowly. Mix the cold milk with the
flour, and stirring into the boiling milk; cook for 10 minutes. When
the oyster liquor boils, skim it. When the flour and milk have cooked
for 10 minutes, add the oysters, butter, salt, pepper and oyster
liquor. Cook until the oysters curl on the edge and are plump. Serve
at once.
BEAN SOUP (WITHOUT STOCK).
1 qt. dried white beans.
1 large tbsp. butter.
2 qts. water.
Salt and pepper to taste.
Wash the beans, cover them with water, and soak over night. Next
morning drain, put them on to boil with 2 quarts of fresh cold water.
As soon as they come to a boil drain this water off and throw it away.
Cover again with 2 quarts of fresh boiling water, add 1 ssp. of soda,
and boil until soft. Press the beans through a sieve, return to the
kettle, and if too thick add enough boiling water to make the soup
about the consistency of cream. Add the salt, pepper and butter, and
serve. (Minced onion, carrot, or celery fried in a little butter or
dripping, and added to this soup before straining, improves the
flavor.)
BOUILLON.
2 lbs. lean beef.
1 small onion.
A sprig of parsley.
1 qt. cold water.
1 stalk celery, or 1/2 tsp. celery seed.
1 bay leaf.
Remove all the fat and chop the meat very fine. Put it into the soup
kettle with the water, bay leaf, parsley, onion and celery. Cover the
kettle closely and place it in the back part of the range for 2 hours.
Then move it over and let it come to a boil; skim at the first boil.
Move back and simmer gently for 4 hours. Strain, return to the kettle,
add salt and pepper. Beat the white of one egg with 1/2 cup of cold
water until thoroughly mixed. Wash the egg shell, mash it and add to
the white. Now add the white, shell and water to the boiling bouillon;
let it boil hard for 10 minutes, then throw in 1/2 cup of cold water
and boil 5 minutes longer. Take the kettle off the fire, strain
through a flannel bag, add salt to taste, and color with caramel. (See
recipe for caramel.) This is an excellent preparation for invalids.
* * * * *
FISH.
Fish is an invaluable article of food. It provides variety in diet,
and while less stimulating than meat, is usually more easily digested.
Fish should be perfectly fresh and thoroughly cooked. The most
wholesome as well as the most palatable methods for cooking fish are
broiling and baking. The flesh of fresh fish is firm and will not
retain the impress of the finger if pressed into it. The eyes should
be bright and glassy, the gills red and full of blood. Fish should be
cleaned as soon as possible and thoroughly wiped with a cloth wet in
salt water, and should be kept in a cool place. Do not put it near
other food such as milk, butter, etc., as they will absorb the odor.
BROILED FISH.
Rub a double broiler well with a piece of suet before putting in the
fish. Lay the fish flat so that the flesh side will be exposed on one
side of the broiler and the skin on the other. Broil carefully, as the
skin side burns very quickly. A fish weighing 3 lbs. will take about
25 or 30 minutes to broil. When cooked sprinkle with salt and pepper,
and serve very hot.
BAKED FISH.
1 cup cracker or bread crumbs.
1 ssp. salt.
1 tsp. chopped onion.
1 tsp. chopped parsley.
1 ssp. pepper.
1/4 cup melted butter or dripping.
Clean, wipe and dry the fish, rub with salt; fill with stuffing and
sew or tie carefully. Rub all over with butter (or dripping), salt and
pepper, dredge with flour, put it into a hot oven; baste when the
flour is brown, and often afterwards. Remove carefully from the pan
and place upon a hot platter.
SCALLOPED FISH.
Pick over carefully any remnants of cold boiled or baked fish, put
into a shallow dish in alternate layers with bread crumbs and cream
sauce. Cover with crumbs and bake till brown.
SALT FISH BALLS.
1 cup salt fish.
1 tsp. butter.
1/4 ssp. pepper.
1 pint potatoes.
1 egg, well beaten.
More salt if needed.
Wash the fish, pick in pieces and free from bones. Pare the potatoes
and cut in quarters. Put the potatoes and fish in a stew-pan and cover
with boiling water. Boil until the potatoes are tender. Drain off all
the water; mash and beat the fish and potatoes till very light. Add
the butter and pepper, and when slightly cooled add the egg. Lift in a
tbsp. and drop into smoking hot fat 1 minute, drain on brown paper;
they may be formed into balls and browned in a very hot oven.
* * * * *
MEAT.
(_See Analysis, Chap. V._)
As meat is composed of several substances, fibrine, albumen, gelatin,
fat and the juices, it is necessary to understand the various methods
of cooking in order to secure the best results. Meat has its season as
well as many other foods. Pork is better in autumn and winter; veal in
the spring and summer; fowl in autumn and winter; lamb in the summer
and autumn; mutton and beef may be used any time. Meat should not be
allowed to remain in the paper in which it comes from market, as it
absorbs the juices and injures the flavor. Wipe all over with a clean
wet cloth. Examine carefully, remove any tainted or unclean portions
and keep in a clean, cool place until required. Good beef should be a
bright red color, well mixed with fat, and a layer of fat on the
outside; the suet should be dry and crumble easily. (See meat diagrams
for different cuts.) Mutton should have an abundance of clear, white
fat, the flesh fine grained and a bright red color. The fat of veal
should be clear and white, the lean pink, and should always be
thoroughly cooked. Pork is more indigestible when fresh than when
cured, as in bacon and ham. Fresh pork should be firm, the fat white,
the lean a pale red.
ROAST OF BEEF.
Wipe, trim, and tie or skewer into shape the cut for roasting. If
there be a large piece of the flank, cut it off and use for soups or
stews. If you wish to roast it, turn it underneath and fasten with a
skewer. Lay the meat on a rack in a pan, and dredge all over with
flour. Put on the top of a roast 2 or 3 tbsps. of dripping or pieces
of the fat; put it in a very hot oven at first. After the outside has
become seared, check off the heat and allow to cook slowly, basting
frequently. (See time table for baking.)
BROILED STEAK.
Trim the steak free from all suet (save all trimmings for stews or the
stock pot). Put the meat plate to warm, grease the broiler with a
little of the fat. See that the fire is clear. Put the steak on the
hot broiler and place it over the fire, turning every 10 seconds. It
will take about 8 minutes if the steak is 1 inch thick. When done,
place it on the hot plate, dredge it with salt and pepper; turn over
and season the other side. Serve immediately.
PAN-BROILED STEAK.
When the fire is not suitable for broiling, heat the frying pan until
smoking hot; trim the steak as for broiling, place firmly on the hot
pan, turn frequently as in broiling, with a broad knife or pancake
turner; never insert a fork, as it allows the juice to escape. It will
cook in 10 minutes. Season, and serve the same as broiled steak. If a
gravy is desired, fry a little of the suet and trimmings in the
pan--after the steak has been removed--until brown, lift out the meat
or suet, add 1 tbsp. of flour, stir until brown, add pepper and salt
to taste, then add 1 teacup of boiling water. Cook for 2 or 3 minutes
and strain over the steak.
HAMBURG STEAK.
1 lb. of steak from the upper side of the round, or any piece of lean
beef free from gristle; chop very fine, add 1 tbsp. of onion juice
(or finely minced onion), 1/2 tsp. salt, 1/2 ssp. black pepper, mix
well together; dip the hands in cold water, take 2 tbsps. of the
mixture and form with the hands into small round cakes. Have the
frying pan very hot, put in 2 tbsps. of dripping; when hot, put in the
steaks, brown on both sides--or they may be pan-broiled. Place them on
a hot dish, add a tbsp. of flour to the fat remaining in the pan, mix
until smooth and brown; add a cupful of boiling water, stir until it
boils, add pepper and salt to taste, and pour over the steak.
BEEF STEW WITH DUMPLINGS.
2 lbs. of lean beef (cheaper cuts). Cut into pieces about 1 inch
square, dredge with flour. Put 2 tbsps. of dripping into a frying pan;
as soon as it is very hot put in the meat and shake or stir until
nicely browned. Skim out the meat and put it in a saucepan. Add 1
tbsp. of flour to the dripping remaining in the pan, mix and add 1
quart of boiling water; stir over the fire until it boils, then strain
it over the meat; add one small onion, pepper and salt to taste. Cover
the saucepan closely and let it simmer for 2 hours. Make the dumplings
by sifting 1 pint of flour, to which has been added 2 tsps. baking
powder. Add 1/4 tsp. salt and enough milk to make a soft dough. Lift
the dough in spoonfuls, placing them over the meat, cover quickly and
let boil 10 minutes. Do not uncover the saucepan while the dumplings
are cooking or they will fall immediately. Be careful not to allow the
stew to burn while the dumplings are cooking.
POT ROAST.
Trim off the rough parts of a brisket of beef or any of the cheaper
cuts. Place it in a kettle over a good fire; brown on one side, then
turn and brown on the other; add 1 pint of boiling water, cover
closely and simmer, allowing 20 minutes to every pound. Add pepper and
salt when the meat is nearly done.
BRAISED BEEF.
From 4 to 6 lbs. of beef from the lower part of the round or rump.
Trim and rub well with salt, pepper and flour. Chop 2 small onions and
fry until light brown in pork fat or dripping; skim them out and put
them into the pan in which the meat is to be braised, then brown the
meat all over, adding more fat if needed (this may be done in a very
hot oven). Put the meat into the pan, on skewers to keep it from
sticking, with the onions around it. Add 1 qt. of boiling water, cover
closely, putting a brick or heavy weight on the cover to keep it down,
and cook in a moderate oven 4 hours, basting occasionally. Turn once
and add more water as it evaporates, so as to have 1 pt. left for
gravy. When tender take up the meat, remove the fat, add more salt and
pepper, and if liked, a little lemon juice or tomato may be added.
Thicken with 2 tbsps. of flour wet in a little cold water. Cook 10
minutes and pour the gravy over the meat. Any tough meat may be cooked
in this way.
HASH.
Take any pieces left of a cold roast, steaks or stews, chop very fine;
take 1 tbsp. butter or dripping, 1 tbsp. of flour, stir together in a
hot frying pan, when brown add 1 cup boiling water; add 1 tbsp.
chopped onion, pepper and salt to taste, let simmer for 10 minutes,
then add the meat, stir until heated thoroughly and serve on toast.
CORNED BEEF OR SAUSAGE HASH.
1 pt. hashed corn beef or sausage.
1 tsp. salt.
1 tbsp. butter or dripping.
1 pt. of hashed potatoes.
1/4 tsp. pepper.
1/2 cup of milk.
(Omit the milk if sausage is used).
Mix the potato and meat, season with the pepper and salt, add the milk
and stir lightly. Put the butter or dripping into a hot frying pan,
when melted put in the hash, spread it lightly and evenly, but do not
stir it. Cover the pan and set where the hash will cook slowly for 10
or 15 minutes. Move over to a hotter part of the stove and let it
remain until a rich, brown crust has formed on the bottom. Fold over
and serve on a hot dish.
MUTTON--BOILED LEG OF MUTTON.
Wipe the leg with a damp towel. Dust a cloth with flour and wrap the
leg up with it. Put it into a kettle of boiling water and simmer
gently 20 minutes to every pound; add salt when the leg is nearly
done. When cooked remove the cloth carefully, garnish with parsley and
serve with caper sauce. Save the liquor in which it was boiled for
broth, stews, etc.
IRISH STEW.
3 lbs. of the neck of mutton.
4 good sized onions.
4 potatoes cut into dice.
2 qts. of water.
Salt and pepper to taste.
Cut the meat into small pieces, cover with the water, which should be
boiling, add the onions sliced, and simmer gently for 3 hours. About
1/2 hour before the meat is done add the potatoes, season with pepper
and salt, and serve.
TO BAKE OR ROAST A QUARTER OF LAMB.
Wipe the meat with a damp cloth, place in a baking pan, dredge with
pepper, put 1 tsp. of salt in the pan, add just enough water to keep
the pan from burning until enough of its own fat has fried out to use
for basting. Baste at least every 10 minutes; allow 15 minutes to
every pound in a very hot oven. Serve with mint sauce.
LAMB CHOPS
Are broiled or pan-broiled the same as beefsteak.
VEAL--VEAL CUTLETS.
Have the cutlets about 1/4 of an inch thick, dredge with salt, pepper
and flour. Put a tbsp. of dripping in a frying pan, and when very hot
put in the cutlets; when brown on one side turn and brown on the
other, take out and place on a hot dish. Add a tbsp. of flour to the
fat remaining in the pan, mix and stir until brown; add a cupful of
boiling water, pepper and salt to taste, stir until it boils, pour
over the cutlets, and serve.
STEWED KNUCKLE OF VEAL.
Wipe the knuckle well with a damp cloth. Cut it into pieces. Put into
a kettle with 2 quarts of boiling water, add 1 onion chopped, 1/4 lb.
of chopped ham, and 1 bay leaf, pepper and salt to taste. Cover and
stew slowly for 2-1/2 hours (a half cup of rice may be added to this
stew).
JELLIED VEAL.
1 knuckle of veal.
1 blade of mace.
12 whole cloves.
1/2 cup of vinegar.
1 onion.
1 bay leaf.
6 pepper corns.
Salt and pepper to taste.
Wipe the knuckle and cut it into pieces. Put into a kettle with 2
quarts of cold water; bring slowly to simmering point; skim and simmer
gently for 2 hours; then add the onion, mace, bay leaf, cloves, pepper
corns, and simmer 1 hour longer. Take out the knuckle, carefully
remove the bones and put the meat into a mould or square pan. Boil the
liquor until reduced to 1 quart, add the vinegar, pepper and salt to
taste, strain and pour over the meat. Stand away until cold, when it
may be turned out and garnished with parsley and lemon.
FILLET OF VEAL (STUFFED).
1 cup of bread crumbs.
1 tsp. of summer savory.
1 ssp. of pepper.
1/2 cup of chopped salt pork or ham.
1 tsp. of salt.
Have the bone removed from the shoulder, fill the space from which the
bone was taken with the stuffing, fasten the meat together with a
skewer to prevent the stuffing from coming out, put into the pan with
3 or 4 tbsps. of dripping, allowing 20 minutes to each pound, basting
frequently in a moderately hot oven.
PORK AND BEANS.
Soak the beans over night in cold water. In the morning wash them well
in a colander, put them on to boil in cold water, at the first boil
drain this water off and cover with fresh boiling water. Score the
rind of the pork and put it in with the beans. Simmer gently until you
can blow off the skin of the beans. To do this, take 3 or 4 beans in
your hand, blow hard on them, and if the skin cracks they are done.
Take out the pork and drain. Put the beans into an earthen pot or
granite kettle with a cover; almost bury the pork in the centre of the
beans. Add 1 tsp. of salt to 1 pint of the water in which the beans
were boiled, pour this into the pot, sprinkle with pepper, pour over
the beans 1 large spoonful of molasses, put on the lid, bake in a
moderate oven for 6 or 8 hours. If baked in an ordinary iron baking
pan they must be covered with another on which has been placed a
weight, carefully watched, and baked only 3 hours.
ROAST SPARE RIBS.
Put the spare ribs in a baking pan, sprinkle lightly with pepper, add
1/2 tsp. of salt to 1/2 cup of boiling water, and pour in the bottom
of the pan. Roast 20 minutes to every lb., basting often. When done,
make a gravy and serve as for any other roast. (Spare ribs may be
stuffed, the ribs cracked crosswise, the stuffing placed in the
centre, the two ends folded over, roast as above.)
BROILED HAM.
Have the ham cut into slices about 1/4 inch thick, trim off the rind
and rusty edge. Broil the same as steak or chops. (This is a very nice
way to serve ham with poached eggs.)
Ham may be pan-broiled as directed in former recipes.
FRIED BACON.
Cut into very thin slices, put into a very hot frying pan, and cook
until clear and crisp.
SAUSAGE.
Prick the skins with a sharp fork so as to prevent bursting; place
them in a frying pan over a moderate fire and fry in their own fat
until a nice brown. After taking the sausage from the pan, add 1 tbsp.
of flour to the fat in the pan, add 1 cup of boiling water, stir until
it boils, pour over the sausage and serve.
LIVER AND BACON.
Have the bacon cut in thin slices and keep it cold until the time to
cook it. Have the liver cut into slices about 1/3 of an inch thick. If
it be calf or sheep's liver, wash it in cold water and let it drain;
but if it be beef liver, after washing it, cover with boiling water
and let it stand for 5 minutes, then drain it. Cook the bacon as
directed, then take it up. Lay the slices of liver in the hot fat,
cook them for 8 or 10 minutes, turning often; season with pepper and
salt. Arrange the liver on a warm platter, make a gravy as directed in
other recipes, pour over the liver, placing the bacon round the
outside. (Always cook bacon quickly and liver slowly.)
* * * * *
POULTRY.
The best chickens have soft yellow feet, short thick legs, smooth,
moist skin and plump breast; the cartilage on the end of the breast
bone is soft and pliable. Pin feathers always indicate a young bird
and long hairs an older one. All poultry should be dressed as soon as
killed. Cut off the head, and if the fowl is to be roasted, slip the
skin back from the neck and cut the neck off close to the body,
leaving skin enough to fold over on the back. Remove the windpipe,
pull the crop away from the skin on the neck and breast, and cut off
close to the opening in the body. Cut through the skin about 2 inches
below the leg joint, bend the leg at the cut by pressing it on the
edge of the table and break off the bone. Then pull out the tendon. If
care be taken to cut only through the skin, these cords may be pulled
out easily, one at a time, with the fingers; or by putting the foot of
the fowl against the casing of a door, then shut the door tightly and
pull on the leg. The drum stick of a roast chicken or turkey is
greatly improved by removing the tendons. Cut out the oil bag in the
tail, make an incision near the vent, insert two fingers, keeping the
fingers up close to the breast bone until you can reach in beyond the
liver and heart, and loosen on either side down toward the back. Draw
everything out carefully. See that the kidneys and lungs are not left
in, and be very careful not to break any of the intestines. When the
fowl has been cleaned carefully it will not require much washing.
Rinse out the inside quickly and wipe dry. In stuffing and trussing a
fowl, place the fowl in a bowl and put the stuffing in at the neck,
fill out the breast until plump. Then draw the neck skin together at
the ends and sew it over on the back. Put the remainder of the
stuffing into the body at the other opening and sew with coarse thread
or fine twine. Draw the thighs up close to the body and tie the legs
over the tail firmly with twine. Put a long skewer through the thigh
into the body and out through the opposite thigh, turn the tips of
the wings under the back of the fowl, put a long skewer through from
one wing to the other. Wind a string from the tail to the skewer in
the thigh, then up to the one in the wing across the back to the other
wing, then down to the opposite side and tie firmly round the tail. If
you have no skewers, the fowl may be kept in shape by tying carefully
with twine. Clean all the giblets, cut away all that looks green near
the gall bladder, open the gizzard and remove the inner lining without
breaking. Put the gizzard, heart, liver, and the piece of neck which
has been cut off, into cold water, wash carefully, put in a saucepan,
cover with cold water, place on the back of the stove and simmer till
tender. Use the liquid for making the gravy; the meat may be chopped
and used for giblet soup.
ROAST CHICKEN (OR TURKEY).
Singe carefully, remove the pin feathers, draw as directed above.
Wipe, stuff, sew and tie or skewer into shape, dredge with flour,
cover with plenty of dripping; roast in a hot oven. When the flour is
brown check the heat, baste frequently with the fat, and when nearly
cooked dredge with pepper and salt and again with flour. Bake a 4 lb.
chicken 1-1/2 hour, or until the joints separate easily. If browning
too fast, cover with paper. (Roast chicken is considered to be more
wholesome and to have a better flavor when cooked without stuffing.)
FRICASSEE OF CHICKEN.
The first attempt of an inexperienced cook in the preparation of a
chicken should be a fricassee, as it will provide an opportunity for
her to study the anatomy of a chicken while cutting it in pieces, and
also show her the position of the intestines, so that when she
attempts to draw a fowl she will know just where to place her hand so
as to remove them without breaking.
To prepare a chicken for a fricassee, clean and singe. Cut the chicken
at the joints in pieces for serving. Place in a kettle, cover with
boiling water, add 2 level tsps. of salt, a ssp. of pepper (some like
a small piece of salt pork). Simmer until tender, reducing the water
to a pint or less, lift the chicken, melt 1 tbsp. of butter in a
saucepan, add 2 tbsps. of flour, and when well mixed pour on slowly
the chicken liquor. Add more salt if needed, pepper, 1/2 tsp. of
celery salt, 1 tsp. of lemon juice (an egg may be used by beating and
pouring the sauce slowly on the egg, stirring well before adding it to
the chicken). Pour this gravy over the chicken and serve; dumplings
may be added if desired, or it may be placed in a deep dish, covered
with pastry and baked for chicken pie.
(The chicken may be browned in a little hot fat as in braising meat,
and cooked in the same way.)
BROILED CHICKEN.
Singe and split a young chicken down the back. Break the joints, clean
and wipe with a wet cloth, sprinkle with pepper and salt, rub well
with butter or dripping, place in a double grid-iron and broil 20
minutes over a clear fire. The chicken may be covered with fine bread
crumbs or dredged with flour, allowing a plentiful supply of butter or
dripping, and baked in a hot oven 1/2 hour.
MEAT SOUFFLE.
Make 1 cup of white sauce and season with chopped parsley and onion
juice. Stir 1 cup of chopped meat (chicken, tongue, veal or lamb) into
the sauce. When hot, add the beaten yolks of two eggs; cook 1 minute
and set away to cool. When cool, stir in the whites, beat very stiff.
Bake in a buttered dish about twenty minutes and serve immediately.
CROQUETTES.
These may be made with any kind of cooked meat, fish, rice, potatoes,
etc., or from a mixture of several ingredients, when mixed with a
thick white sauce, as follows: 1 pint hot milk, 2 tbsps. butter or
beef dripping, 6 (l.) tbsps. flour, or 4 (l.) tbsps. cornstarch, 1/2
tsp. salt, 1/2 ssp. white pepper, 1/2 tsp. celery salt, a speck of
cayenne. Melt the butter or dripping in a saucepan, when hot add the
dry cornstarch or flour. Stir till well mixed. Add 1/3 of the hot milk
and stir as it boils and thickens, add the remainder of the hot milk
gradually. The sauce should be very thick. Add the seasoning, and mix
it while hot with the meat or fish. It is improved by adding a beaten
egg just before the sauce is taken from the fire. When cold, shape
into rolls or like a pear, roll lightly in beaten egg, then in bread
crumbs, and fry in deep hot fat. Drain on coarse brown paper. If the
mixture be too soft to handle easily stir in enough fine cracker or
soft bread crumbs to stiffen it, but never flour.
* * * * *
HOT PUDDINGS.
APPLE PUDDING (BAKED).
1 pint flour.
1/4 cup butter or dripping.
1 cup milk.
1 tsp. cream of tartar.
3 tbsps. sugar.
1/2 tsp. salt.
1 egg.
1/2 tsp. soda sifted into the flour.
6 tart apples.
Mix the dry ingredients, beat the egg and mix it with the milk, stir
this into the dry mixture. Core, pare and cut the apples into quarters
(if large into eighths). Place in the bottom of a pudding dish,
sprinkle over them the sugar, a little nutmeg or cinnamon may be added
if desired. Put the mixture over this, lifting the apples with a fork
or spoon so as to let the mixture penetrate to the bottom of the pan.
Bake in a moderately hot oven about 30 minutes. Serve with lemon sauce
or thin custard.
COTTAGE PUDDING.
1/2 pint sifted flour.
1/2 cup sugar.
1/4 tsp. salt.
1 egg.
1/2 cup milk.
1 tbsp. butter.
2 tsps. baking powder (level).
Beat the butter and sugar to a cream, add the unbeaten egg, beat
vigorously for 3 or 4 minutes, add the salt, then the flour, with
which the baking powder should be mixed. Beat for a few seconds, then
turn the batter into a small, buttered pudding dish, bake about 25
minutes in a moderate oven; serve with lemon sauce.
LEMON PUDDING.
4 level tbsps. granulated sugar.
1 ssp. of salt.
2 tbsps. milk.
The juice and grated rind of a small lemon.
6 (l.) tsps. cornstarch.
1 tbsp. butter.
1/2 cup water.
1 egg.
Mix the cornstarch with 3 tbsps. cold water; put the remainder of the
water in the saucepan and set on to boil. Stir into this the mixed
cornstarch and cook until clear. Take from the fire, add the salt and
lemon, reserving 1/2 tsp. of the lemon. Beat the butter to a cream,
gradually beat into it the sugar, the yolk of the egg, lastly the
milk. Stir this mixture into the cooked ingredients, and bake in a
moderate oven for 20 minutes. Beat the white of the egg to a stiff
froth, beat into it 1 tbsp. of powdered sugar and the 1/2 tsp. of
lemon juice. Spread this over the hot pudding and leave in the oven
until slightly browned. (This pudding is better served very cold.)
BREAD PUDDING.
1 pint stale bread crumbs.
1 quart of sugar.
1 ssp. of nutmeg or cinnamon.
2 eggs.
1/2 tsp. salt.
Soak the bread crumbs for 1 hour in 1 quart of milk. Beat the eggs,
add the sugar and seasoning, stir all into the bread crumbs, bake 1
hour in a buttered pudding dish. (Raisins or currants may be added if
desired.)
Another method for making bread pudding is to butter thin slices of
stale bread, spread with a little jam or sprinkle a few currants (well
washed) over each layer, lay them in a pudding dish, pour over a quart
of milk, to which has been added 3 well beaten eggs, 1/2 cup sugar.
Bake until the custard thickens. This pudding may be served either hot
or cold.
STEAMED APPLE PUDDING.
3 pints pared and quartered apples.
1/2 pint flour.
1/2 cup sugar.
1 tbsp. butter.
1/4 of a grated nutmeg.
1/2 cup milk.
1/2 pint water.
1/4 tsp. salt.
2 (l.) tsps. baking powder.
Put the apples, water, sugar, and nutmeg into a porcelain or granite
saucepan and set on the fire. When the apples begin to boil, set back
where they will cook gently. Mix the flour, salt and baking powder
together. Rub the butter into this dry mixture, wet with the milk,
stir quickly into a soft dough. Press or roll the dough lightly into a
round piece about the size of the top of the saucepan. Lay this on the
apples; put on a close cover and continue cooking gently for 30
minutes. The crust may be lifted to a plate for a moment, the apples
turned into a pudding dish, then placing the crust over the top. To be
served with lemon or nutmeg sauce.
BOILED RICE PUDDING.
1/2 cup rice.
1/2 tsp. salt.
1 pint milk.
1/2 cup raisins.
Wash the rice well. Put it on the fire in 1 pint of cold water and let
it cook for 10 minutes. Drain off the water, add the salt and milk;
then cook in the double boiler for 2 hours, add the raisins when about
half cooked. Do not stir the rice while it is cooking.
BROWN BETTY.
Pare, core and slice 6 or 7 tart apples. Put a layer of stale bread
crumbs in the bottom of the baking dish, then a layer of the apples,
another layer of bread crumbs and apples, and so on until all are
used, having the last layer crumbs. Add 1/2 cup of water to 1/2 cup
molasses, stir in 2 tbsps. of brown sugar; pour it over the crumbs and
bake in a moderate oven for 1 hour.
APPLE SNOW.
6 apples.
Juice of 1 lemon.
1 cup white sugar.
Whites of 6 eggs.
Pare, core and steam the apples until tender, then press them through
a sieve and put aside to cool; when cold add the sugar and lemon
juice. Beat the whites of the eggs to a very stiff froth, add the
apples to them by spoonfuls, beating all the while. Heap in a glass
dish and serve immediately. (This is a very delicate and wholesome
pudding for an invalid.)
SCALLOPED APPLES.
Made the same as Brown Betty, omitting the molasses, adding water and
a little lemon juice instead.
SUET PUDDING.
1 cup suet.
1 cup molasses.
3 cups flour.
1/2 tsp. salt.
1 cup raisins.
1 cup milk.
1 tsp. cinnamon.
2 tsps. baking powder.
Chop the suet very fine. Stone the raisins. Add the molasses to the
suet, then the milk: mix well and add the salt, flour and cinnamon.
Beat vigorously for 2 or 3 minutes, then add the raisins. Rub in the
flour, to which has been added the baking powder; mix thoroughly, turn
into a buttered mould, steam for 3 hours.
TAPIOCA PUDDING.
1 cup tapioca.
4 eggs.
1/2 cup sugar.
1 quart milk.
1/4 tsp. salt.
1 tsp. vanilla.
Wash the tapioca carefully, then add it to the milk and soak 2 hours.
Beat the eggs and sugar together, add the salt, stir into the tapioca
and milk, and bake in a moderate oven at least 3/4 of an hour. Serve
hot or cold.
CHOCOLATE PUDDING.
1 egg.
2 tbsps. cornstarch.
3 tbsps. sugar.
1/2 tsp. vanilla.
1 pint milk.
1 tbsp. boiling water.
1/2 tsp. salt.
1 oz. shaved chocolate.
Reserve 1/2 cup milk, put the remainder on the fire in a double
boiler. Mix the cold milk with the cornstarch and salt. Beat the egg
well and add to the cornstarch mixture. Stir this into the boiling
milk and stir well. Put the chocolate, sugar and boiling water into a
small frying pan or saucepan, and set over a hot fire. Stir until the
mixture is smooth and glossy; beat this into the pudding and cook for
2 minutes longer. Take from the fire and add the vanilla. Dip a mould
into cold water and turn the pudding into it. Set away to cool. When
cold and stiff, turn out on a flat dish and surround with whipped
cream; or serve with cream and sugar or a soft custard.
SNOW PUDDING.
1/4 box gelatine.
1 cup boiling water.
1 cup sugar.
2 tbsps. cold water.
Juice of one lemon.
Whites of 2 eggs.
Soak the gelatine in cold water for 2 hours. Pour upon this the
boiling water and stir until the gelatine is dissolved; then add the
sugar and lemon juice, stirring until the sugar is dissolved. Set the
bowl in a pan of cold water, or broken ice. Stir frequently; when it
begins to thicken, stir in the beaten whites of the eggs, pour into a
mould and set away until firm. Serve with boiled custard.
CREAM PIE.
Make a plain cup cake, and bake it in a shallow cake pan. When cooked
and cold, split it carefully. Put 1 pint of milk on to boil in a
farina boiler. Beat the yolks of 3 eggs and 1/2 cup of sugar together
until light, then add the well-beaten whites, and stir them into the
boiling milk; stir over the fire for about 1 minute, then take from
the fire, add 1 tsp. of vanilla, and stand away to cool. When cold,
and ready to serve, put a thick layer of this sauce between the layers
of cake, pour the remaining sauce around the pie, and serve
immediately.
BLANC MANGE.
1 pint milk.
2 tbsps. sugar.
4 (l.) tbsps. cornstarch.
1/2 ssp. salt.
Put the milk on to boil. Moisten the cornstarch with a little cold
milk, then add it to the boiling milk, and stir until it thickens; let
it cook slowly for 5 minutes; add the sugar and salt, take from the
fire, pour into a mould and set away to harden.
STRAWBERRY SHORTCAKE.
1 pint flour.
1/2 tsp. salt.
3 (l.) tsps. baking powder.
1 oz. butter.
1 cup milk.
Mix the salt, flour and butter together. Sift, then add the baking
powder and sift again. Add the liquid gradually, mixing and cutting
with a knife until the dough is light and spongy; turn it out on a
well floured board, pat into a flat cake and roll gently till 1/2 an
inch thick. Bake in a spider or pie plate in a rather hot oven. Split
and spread with sweetened berries and serve either hot or cold.
* * * * *
PUDDING SAUCES.
PLAIN SAUCE.
1 cup water.
1 tsp. butter.
1/2 ssp. grated nutmeg.
3 tbsps. sugar.
2 tsps. flour or cornstarch.
Melt the butter and flour together, stir in the hot water, add the
sugar and flavoring, cook until smooth and clear.
MOLASSES SAUCE.
1/2 cup molasses.
1/2 cup water or 1/2 tbsp. vinegar.
2 (l.) tsps. flour.
1/2 cup sugar.
1 tbsp. lemon juice.
1 tbsp. butter.
1/2 ssp. salt.
Mix the flour and sugar together. Pour the boiling water upon it. Add
the molasses and place on the range. Simmer for 10 minutes. Add the
other ingredients; boil up once and serve. (Omit lemon if vinegar is
used.)
CREAM SAUCE.
1 egg.
1 tsp. butter.
1 tsp. cornstarch.
1/2 cup powdered sugar.
1 tsp. vanilla.
1 cup boiling milk.
Beat the white of the egg to a stiff froth; then gradually beat into
it the powdered sugar and cornstarch. Next add the yolk of the egg and
beat well. Pour upon this the cupful of boiling milk and place on the
fire. Stir until it boils, then add the butter and vanilla.
LEMON SAUCE.
1 tbsp. cornstarch.
1/2 cup sugar.
1 pint boiling water.
1 tbsp. butter.
1 egg.
1 lemon.
Beat the egg, add the cornstarch and sugar, stir them well together;
add the boiling water gradually and stir over the fire until thick;
add the butter, juice and grated rind of one lemon. Serve hot.
VANILLA SAUCE.
1 cup milk.
2 (l.) tbsps. sugar.
2 eggs.
1/2 tsp. vanilla.
Put the milk on to boil, beat the yolks and sugar till very light; add
them to the boiling milk; stir over the fire until creamy. Have the
whites beaten, pour over them the boiling mixture; beat thoroughly and
serve at once.
* * * * *
CAKE.
There are practically two kinds of cake, that made with butter, and
cake made without butter. When these two methods are understood, cake
making becomes easy. A few simple rules must govern all cake making.
1st. Regulate the heat. Cakes without butter require a quick oven;
with butter, a moderate oven. 2nd. Beat whites and yolks separately.
3rd. Beat butter and sugar to a cream. 4th. Add the whites last. 5th.
Currants should be cleaned, washed and dried and floured (to which
flour some of the baking powder should be added). 6th. Add the milk or
water gradually. 7th. Sift the flour before measuring. 8th. 2 level
tsps. of baking powder are equal to 1/2 tsp. soda and 1 tsp. cream of
tartar. 9th. When looking at a cake while baking, do it quickly and
without jarring the stove. 10th. To find out if it is baked, run a
broom straw through the centre, if no dough adheres the cake is done.
11th. If browning too quickly, cover with brown paper and reduce the
heat gradually. This is usually necessary in baking fruit cake. 12th.
Mix cake in an earthen bowl, never in tin. 13th. Soda, cream of
tartar, and baking powder should be crushed and sifted with the flour.
Always attend to the fire before beginning to make cake. Coarse
granulated sugar makes a coarse, heavy cake. If cake browns before
rising the oven is too hot. When it rises in the centre and cracks
open it is too stiff with flour. It should rise first round the edge,
then in the middle and remain level.
GINGERBREAD.
1 cup molasses.
2 tbsps. butter.
1 tsp. ginger.
1 pint flour.
1/2 cup sour milk.
1 tsp. soda.
1 egg.
Put the molasses and butter in a pan and set on the stove. When the
mixture boils up add the soda and ginger, and take from the fire
immediately. Add the milk, the well-beaten egg and the flour, beat
well. Bake in a shallow cake pan in a rather quick oven for 20
minutes.
SPICE CAKE.
1/4 cup butter.
1/2 cup molasses.
1/2 cup sour milk.
1/2 ssp. salt.
1/2 tsp. soda.
The juice and rind of 1/2 lemon.
1/2 cup sugar.
2-1/2 cups flour.
1/2 tsp. ginger.
1 tsp. cinnamon.
1/4 nutmeg, grated.
1 egg.
Beat the butter to a cream. Gradually beat into it the sugar, then the
spice and lemon, next the molasses. Now dissolve the soda in one tbsp.
cold water and stir it into the sour milk; add this, and the egg well
beaten, to the other ingredients. Lastly add the flour, and beat
briskly for 1/2 minute. Pour into a well buttered pan and bake in a
moderate oven for about 50 minutes.
SPONGE CAKE.
3 eggs.
2/3 cup flour.
2/3 cup pulverized sugar.
The grated rind and juice of 1/2 lemon.
Beat the yolks of the eggs and sugar until very light, now add the
juice and rind of the lemon and half the flour; beat the whites to a
very stiff froth, add the remainder of the flour and the whites
alternately, stirring lightly, pour into a greased cake pan. Bake in a
quick oven from 25 to 30 minutes.
ROLL JELLY CAKE.
2 eggs.
1 cup sugar.
1-1/2 cup flour.
1/2 tsp. salt.
1 cup sweet milk.
3 (l.) tsps. baking powder.
Beat the eggs separately till very light, then beat them together, add
the sugar, then the milk gradually, then the flour in which the salt
and baking powder have been mixed. Spread very thin on long shallow
pans. Spread with jelly while warm and roll up.
SEED CAKE.
1 cup butter.
1 cup milk.
2 tsps. caraway seeds.
3 tsps. baking powder.
1-1/2 cup sugar.
3 eggs.
3 cups flour.
Cream the butter, add the sugar gradually, then the yolks of the eggs,
then the seeds; sift the baking powder with the flour; add the flour
and milk alternately a little at a time, lastly the whites which have
been beaten stiff and dry; bake from 40 to 50 minutes.
COOKIES (PLAIN).
1/2 cup butter.
1/4 cup milk.
2 even tsps. baking powder.
1 cup sugar.
1 egg.
Flour to roll out thin.
Cream the butter, add the sugar, milk, egg beaten lightly, and the
baking powder mixed with two cups of flour, then enough more flour to
roll out. Roll a little at a time. Cut out. Bake about 10 minutes.
LAYER CAKE.
1/2 cup butter.
1 cup sugar.
2-1/2 cups flour.
3 eggs.
2/3 cup milk.
4 (l.) tsps. baking powder.
Beat the butter and sugar to a cream, then add the yolks of the eggs
gradually; then the flour and milk alternately (sifting the baking
powder with the flour), add the well-beaten whites last. Bake in 3
tins in a moderate oven about 15 minutes. (Flavoring has been omitted
in this recipe as the cake is more delicate by allowing the filling to
provide the flavor.)
PLAIN FRUIT CAKE.
3 eggs.
1 cup milk.
1 oz. candied lemon.
4 (l.) tsps. baking powder.
2/3 cup butter.
3 (l.) cups flour.
1 cup raisins.
Mix as directed in preceding recipe, only mixing the fruit with the
flour and baking powder.
ICING.
Whites of 2 eggs.
1/2 lb. powdered sugar.
1 tsp. of lemon juice.
Have the material very cold. Break the eggs carefully, beat the whites
until frothy (not stiff); sift the sugar in gradually, beating all the
while; add the lemon juice and continue beating until fine and white,
and stiff enough to stand alone. Keep in a cool place, when using,
spread with a knife dipped in cold water. If used for ornamenting
press through a tube. It may be divided and different colorings added.
BOILED ICING.
1 cup granulated sugar.
1/3 cup boiling water.
1/4 tsp. cream of tartar.
White of 1 egg.
Boil the sugar and water together until it hangs from the spoon. Beat
the egg to a stiff froth, add the cream of tartar, then pour on the
syrup, beating all the while. Beat until cold and thick.
* * * * *
PASTRY.
Pastry, unless light and tender, should never be eaten; even then it
should be avoided by people with poor digestion. There are so many
food preparations superior to pastry in both nutritive value and cost
of time and material, that it will be wise to give it a very secondary
place in the training of a culinary artist. However, as it is still a
Showing first 200,000 characters. Full text: gutenberg.org/ebooks/18097