IMAGE EVALUATION
TEST TARGET (MT-3)
S^ ^ M. ^£
7i
1.0
I.I
'-IM IIM
" li£ IIIIIIO
1.8
1.25 1.4
1.6
-4 6" -
►
<^
■e).
n
7
#:
/^
Photographic
Sciences
Corporation
23 WEST MAIN STREET
WEBSTER, N.Y. M580
(716) 872-4503
A
.^
% . c.
CIHM/ICMH
Microfiche
Series.
CIHM/ICIVIH
Collection de
microfiches.
Canadian Institute for Historical Microreproductions / Institut Canadian de microreproductions histcriques
>
A
Technical and Bibliographic Notes/Notes techniques et bibliographiques
The Institute has attempted to obtain the best
original copy available for filming. Features of this
copy which may be bibliographically unique,
which may alter any of the images in the
reproduction, or which may significantly change
the usual method of filming, are checked below.
D
D
D
D
D
Coloured covers/
Couverture de couleur
I I Covers damaged/
Couverture endommagie
Covers restored and/or laminated/
Couverture restaur6e et/ou pellicul6e
Cover title missing/
Le titre de couverture manque
Coloured maps/
Cartes giographiques en couleur
Coloured ink (i.e. other than blue or black)/
Encre de couleur (i.e. autre que bleue ou noire)
I I Coloured plates and/or illustrations/
Planches et/ou illustrations en couleur
Bound with other material/
Reli6 avec d'autres documents
Tight binding may cause shadows or distortion
along interior margin/
La reliure serrie peut causer de I'ombre ou de la
distortion le long de la marge intirieure
Blank leaves added during restoration may
appear within the text. Whenever possible, these
have been omitted from filming/
II se peut que certaines pages blanches ajouties
lors d'une restauration apparaissent dans le texte,
mais, lorsque cela 6tait possible, ces pages n'ont
pas 6t6 filmAes.
Additional comments:/
Commentaires supplimentaires;
T»
to
L'Institut a microfilm^ le meilleur exemplaire
qu'il lui a 6tA possible de se procurer. Les details
de cet exemplaire qui sont peut-Atre uniques du
point de vue bibliographique, qui peuvent modifier
une image reproduite. ou qui peuvent exiger une
modification dans la methods normale de filmage
sont indiqute ci-dessous.
I I Coloured pages/
Pages de couleur
Pages damaged/
Pages endommagies
□ Pages restored and/or laminated/
Pages restaurdes et/ou pellicul6es
\^
Pages discoloured, stained or foxed/
Pages d^colordes, tacheties ou piqu6es
I I Pages detached/
D
Pages d6tach6es
Showthrough/
Transparence
Quality of prir
Qualiti inigaie de I'impression
Includes supplementary materii
Comprend du mat6riel suppiimentaire
Only edition available/
Seule 6dition disponible
r"^ Showthrough/
I I Quality of print varies/
I I Includes supplementary material/
I I Only edition available/
Pages wholly or partially obscured by errata
slips, tissues, etc.. have been refilmed to
ensure the best possible image/
Les pages totalement ou partiellement
obscurcies par un feuillet d'errata. une pelure,
etc.. ont 6tA fiimies d nouveau de fapon A
obtenir la meilleure image possible.
Tl
P«
o1
fil
O
b(
th
sii
ol
fil
8i(
or
T»
sh
Tl
w
M
di
er
be
"t
re
This item is filmed at the reduction ratio checked below/
Ce document est film6 au taux de reduction indiquA ci-dessous.
10X 14X 18X 22X
I I I I I I I | y | I I I I I
26X
30X
12X
16X
20X
24X
28X
32X
s
Stalls
I du
lodifier
r une
Image
The copy filmed here has been reproduced thanks
to the generosity of:
Hamilton Public Library
The images appearing here are the best quality
possible considering the condition a id legibility
of the original copy and in keeping with the
filming contract specifications.
L'exemplaire filmd fut reproduit grSce A la
g6n6rosit6 de:
Hamilton Public Library
Les images suivantes ont 6t6 reproduites avec le
plus grand soin, compte tenu de la condition at
de la nettetd de l'exemplaire filmi, et en
conformity avec les conditions du contrat de
filmage.
Original copies in printed paper covers are filmed
beginning with the front cover and ending on
the last page with a printed or illustrated impres-
sion, or the back cover when appropriate. All
other original copies are filmed beginning on the
first page with a printed or illustrated impres-
sion, and ending on the last page with a printed
or illustrateci impression.
Les exemplaires originaux dont la couverture en
papier est imprimie sont film6s en commenqant
par le premier plat et en terminant soit par la
dernidre page qui comporte une empreinte
d'impression ou d'illustration, soit par le second
plat, salon le cas. Tous les autres exemplaires
originaux sont filmis en commenqant par la
premiere page qui comporte une empreinte
d'impression ou d'illustration et en terminant par
la dernidre page qui comporte une telle
empreinte.
The last recorded frame on each microfiche
shall contain the symbol — ^- (meaning "CON-
TINUED"), or the symbol V (meaning "END "),
whichever applies.
Un das symboles suivants apparaitra sur la
dernidre image de cheque microfiche, selon le
cas: le symbole —^ signifie "A SUIVRE", le
symbole V signifie "FIN ".
Maps, plates, charts, etc., may be filmed at
different reduction ratios. Those too large to be
entirely included in one exposure are filmed
beginning in the upper left hand corner, left to
right and top to bottom, as many frames as
required. The following diagrams illustrate the
■iiorHod:
Les cartes, planches, tableaux, etc., peuvent dtre
filmds d des taux de reduction diffdrents.
Lorsque le document est trop grand pour dtre
reproduit en un seul clichd, il est film6 d partir
de I'angle sup^rieur gauche, de gauche d droite,
et de haut en bas, en prenant le nombre
d'images nicessaire. Les diagrammes suivants
illustrent la m6thode.
irrata
to
pelure,
n A
□
32X
1
2
3
1
2
3
4
5
6
111
a.
u
UJ
Ul
09
D
O
I
o
Z
D
O
>-
\
PUBLIC SCHOOL
DOMESTIC SCIENCE
H
BY
oc
UJ
Q.
UJ
ui
UJ
CO
3
O
z
ud| o
^ z
O
>
4
1
%
MRS. I. HOODLESS,
President Sc ikkh. or Domkstr Sltenxk, Hamilkin.
This Book may bo used as a Text-Rook in any Iliiu^h or I'uJ.lic School, if so ordered by
a resolution of the Trustees.
TOROX TO :
THE COPP, CLARK C OMPANV, LIMITED,
1898.
?^^^^^^B"
Entered according to Act of the Parliament of Canada, in the year one thousand eight
hundred and ninety-eight, by Thk Copp, Clark Company, Limited, Toronto,
Ontario, in the Office of the Minister of Agriculture.
. HAMILTON ^'jyjC LfSRAFTf
^nv 4
•i nr^f}
?*
^
I
'"^
■;„!
I
1
■■;■*
*' I h.ave come to the conclusion thr.u more than half the disease
which embitters the latter half of life ia due to jivoidablo 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 fr<jm the habitual use of alcoholic drink, considerable
as I know that evil to be." — Sir Henry Thomp.'ion.
"Knowledge which subserves self-preservation by preventing
loss of health is of primary importance. Wo do not contend that
possession of such knowledge would by any means wiiolly remedy
the evil. But we do ccmtend that the right knowledge imj)ressed
in the right way would effect much ; and we furtlier contend that
as the laws of health must be recognized before they can be fully
conformed to, the imparting of sjich knowledge nmst precede a
more rational living." — Herbert Spencer,
"Cooking means the knowledge of Medtja 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 nmch tasting and no wasting ; it means Knglisli thorough-
ness, and French art, and Arabian hospitality ; it means, in fine,
that you are to be perfect and always 'ladies' — 'loaf-givers.'"
Ruskin.
iii.
■«
i
wmm -.::uo imm
I 1
I
a
c
u
E
ft!
•1
PREFACE.
J*
AN eminent authority* says : " I'p to tlie 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
classificati(ins and laws, and causes in relaticm to their effect.
These are not, in the majority of cases, elaborated by the
pupil. The teaching of them accordingly degcMiei-ates 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 intro-
ducing r)<miestic 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 i)ractical
knowledge already acuuired. Arithmetic nhivs an
ic play
*S. S. Laurie, A.M., LL.D., Prof, of the Institutes and lllstorv of Education,
Edinburgh University.
VI
PREFACE.
important part in tho arranging of weights and measures, in
the study of tho analysis and relative value of various kinds
of food, in estimating the cost of manufactured products in
proportion to their market value, in tiie purchase of food
material, etc. History and geogiaphy are closely allied to the
study of the (Het and customs of the diil'erent countries, with
their variety of climate and ]»ioducts. Physiology and tem-
perance principles permeate the whole course ( '. study. In
addition to these are the direct lessons, provided by the
practice work, in neatness, promptness and ch^anliness. 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 impossil)le 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 recii)es illustrating
the most whoh^some 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 aver-
age 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 com-
prehensive 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 M'ith each lesson,
■4
-I
ll
^
PREFACE.
VU
or to writo out tho instruct ions carofully witliout infringing
ui)on tl>o time whicli sliould ho dc; voted to practice woriv,* In
order to moot this (htlicuUy, also to onahlo tho pupil to work
at home under the same rules whicli govern tho class work,
simple recipes are given, heginning with a class requiring a
knowledge of lioat and its efrect, going on to those recpiiring
iiand dexterity, lieforo attempting tho mon^ dilhcult suhjocts.
After tho pupils liave ac<piired a knowledge of tho " wiiy and
wliorcfore " of the difforont })rocesses rcipiired in cooking, they
will have little ditUculty in following the more elaborate
recipes given in the numberless co(>k-])ooks provided for house-
hold use. Once the art — and it is a fino art — of cookery is
mastered, it Ix'comes not only a pleasant occupation but
provides excellent mental exercise, thereby preventing the
reaction which fi-ecjuently follows school life.
The tables gi\on 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 nmch valuable
inforuiation, which in some instances is given verbatim ; also
to Dr. Oilman Thompson for permission to give extracts
from his valuable book, "Practical Dietetics"; to Prof.
Kinno, Columbia University (Domestic Science Dept.), for
review and suggestions ; to IMiss "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 Chemistiy of
Cooking and Cleaning, by Ellen II. Tlichards (Prof, of
Sanitary Science, Boston Institute of Technology), and
Miss Talbot, are recommended to students who desire further
* Where time is allowed, much benefit may he derived from writinjj notes, as a
study in composition, spelling, etc.
Vlll
I'llKKAC'E.
iiiforiii.'iiiori on practical lioiisc^liold matters. The |)u])li('ati()i)s
of tho I'. S. Kx[)('rini(>nt St.itions, ]>y I*rof. Atwatcr and oilier
eminent chemists, contain much valuable information.
To the school-i^irls, and future housekeepers of Ontario, this
book is respectfully dedicated.
ADELAIDE HOODLESS.
" Eastcouut,"
]Iamilt()n, .luiie, LSOH.
1
SU(J(iKSTI()\S TO TKACHKK.
•V
Owinj; t(» tlie limitations of .-i text-hook, it will bu nucossjiry for
the tcjicher to enter very cjirefully into Jill the details of the various
(liiestions ; to exi)lain the uiulorlyiii"^ principles so thoroughly
that " the why and the wherefore" of every action in the prepar-
ation of food will lie 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 fre(pient reference
should be made to tiie analysis of the various fonds, 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 })e given to the explanation of weights and
measures ; the table of abbreviations should be memorized. Ar-
range the class work so that each pupil may in alternation share the
duties of both kitchen work and cooking.
Personal cleanliness nuist be insisted \\\un\. Special attention
should be given to the hands and nails. The hair should be care-
fully 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
shoidd do all the work of the class-room, except scrubbing the
ix
I I
StV.GKSTIOXS T«) tka<'Hi:r.s.
■1!!
li
floor. Kverythin;^ must bo loft; in porfoct order fit the close of each
lesson.
Fro(iiU!nt reviews are ■.bsoliitoly necessary. I'rge the puijils to
think for themselves, aiul not to rely upon the text-bonk. Wiiere
j)upils are backward, or have not had previous })ractice in kitchen
Work, jj;ive special attention to their manner of holding a knife or
spoon in preparing articles for use, and in boating or stirring
mixtures. Kncourage deftness and light handling of kitchen ware.
Insist iipon 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 impos-
sible to arrange the lessons in the text-book in regular order. A
few sample menus are given at the back of the ])ook, but each
teaclier 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 con.sider
herself at liberty to substitute any recii)e which slie may consider
valuable. The digestibility of food, the etiect of stimulants —
especially of tea and coffee, the value of fresh air, etc., should be
carefully impressed upon the pu})il.
The teacher must keep the object of this instruction con.stantly
before her : (I) to co-ordinate other school studies, such as arith-
metic, history, geography, physiology and temperance ; (*J) to
develop the mental in conjunction with tlie manual powers of the
children; (.S) to enable pupils to understand the reason for doing
certain things in a certain way ; in other words, to work with an
^.
%
1
+
S
:Iil
srOOKSTIDXS TO TKAClliaiS.
XI
f
m
intelligent C(»ncci)ti»>n of the value, both physically and hyj^ienically,
of knowing how the daily duties should he performed.
In order rhat material may not be needlessly destroyed, each
class of food should bo introduced by an experimental lesscni. For
instance, liefore 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 ]»urning or
becoming lumpy ; this may be done by using water and common
laundry starch, or Hour. The same test ai)plies to sauces, etc. A
few chea}) a})ples and potatoes may ])e used in learning to pare
these articles. The effect of cold and hot water on albumen and
tissues may be illustrated l)y tlie cheaper pieces of meat.
Although the more scientific studies are grotiped 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.
Fre(iuent reference should be m.-ule 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 ufxm 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
nmst simi)ly serve as the key-note for further study.
Si)ecial attention must be given to the chapter on "Digestion,"
page 58, in the Puljlic School Physiology. Tliis chapter should be
studied — especially jiages 71-75 — in conjunction with "Food
Classifications " (Chap. 2) ; also in dealing with the digestibility of
starches, etc.
i i
iii
COMPOSITION OF FOOD MATERIALS-(^J^j/'afe/).
Nutritive ImjredientSy Refuse, and Fuel Value.
Xiitricnta.
Protein.
Fats. '"urlio- iMincral
hyilraieH. MiUtcrs.
Non-tmtricntH.
Water. Refuse.
Pmhin ('(.tiipoiiiKls, ('.-.lean of nieat, white of egK, easein (curd) of milk, and gluten
of wJKNit, make muscle, blood, l.ouc, etc.
C'art.'(>K/r(tt.V/o.g.?st'arch a[ } »''''"v« as fuel to yield heat and nmscular power.
Xutriont8,ete.,i).c'
i-'iiel value of 017
Beef, round.
_10| 20 3 40 60 60 70 80 PO t"$ P
400 800 1200 ItfOO 2000 2*00 2800 '3200 3000 40 00
" J _ , J- - - 1,
IJcef, round*
IJeef, sirloin
Ueef, sirloin'
IJeef, rib
ISeef, rib*
-Mutton, leg
I'ork, spare ril)
I'ork, salt
Hani, .smoked
Codlish, fresh
Codfi.sh, salt
< >yster9
Milk
:t-r--z
Butte
Chee.-^e
Kggs
Wheat bread
^m^:^:i:^i:''X,:-^>-^^^^
Wheat .lour ^^m^mnizr: . < ::-!m!^^;mm>^^m^m>^:^,^^^
Cornnieal
< )atnieal
Rice
Potatoea
Sugar
Beans, dried | pi^MM^ir^ZZ^ ^^^i^ll^ ;^''";^^^''^^^^^
* Without bone,
xii
I
3
1
1
PPXUNI.VRY ECONOMY OF FOOD -(Atmitcr).
AmouniH of actualbj Nutritive I>vjrr,UenfH obtained in diffrrcnt
Food MaU'rioUfor 1" n-nffi.
Protein. "Fats. Carl.obyaratps. Fuel Value.
|I0
30
I
A,
i
■ J»
■i
V?-
Pr„tn» .•n,ni..Hi...ls. O.K.. Iran of uwM, ^^\uu■ uf ,«:,', .as.-i.. (r.inU of uiilk, lui.l gluten
of wheiit, iiiak.^ iiiusclf, bloo-U ).ono olr
Fnt.i, c.B.. flit of 111. 'at, t.mttT ami oil, ^,,,.^.,. ,,^ f,,,.) ,,, yi,.i,i ]^^.^^ |,,„i iiui.-icuhvr iiower.
(■arhiihi/ilrutii, «■;,'.. starch 1111.1 siiyiir. 1
Cnits
Beef, rouml 12
Triw
per
Ten
cent.H
will
Potui.l. ijiij.
Tieef. sirloin 18
Beef, rib ^ 16
Mutton, 1('K
Pork, spare rili.,
12_
14
16
Pork, salt, fat_. . .^^. -^ •
Ham. smoked
Codfish, fresh 8
Codfish, salt ..' G
Oysters, 40 tents ijuart ... 20
Milk, 6 ce:its (|iiart ' 3
Butter 24_
Cheese . . 16
E ggs, 2 5 eerils do/cii H)-
Wheat hread 4
Wheat flour
Cornmeal
Oatmeal
Beans, white, .Iri.'d
Rice
Potatoes , 60 eenta liushel . 1
Sugar I 5
IM
_83^
.55
.63^
J3
.83_
.71
JB3
1.25
1.67
Puunils ..f Nutrients and Calorics of Fuel Value
in 10 cents worth.
ILb.
ILbs.
3 Lbs.
4 Lbs.
^000 Cal. 4000Cal. HOOOCal. SOOOCal.
E
m:
.50
3.33
.42
^63
.60
2.50^
4.C«
.xOO
2.50^
2.50
2.00^
10.00
2.00
•m:^z^:X
'^<iym>.^4m^m^
wmmmmEnimm^^mi
ill
T
: I I
'r.i i
^!i;,
;i:i
ii'i
P
i!
CONTENTS.
Preface ...
\'
Suggestiun.s toTc-icliers j^.
Composition of Fcxxl Materials r J Ora^•r; ^jj
Pecuniary Economy of FcMxl r.l<<m<cr; xii
CHAPTER I.
The Relati(m of Food to the l}(Kly I
CHAPTER II.
Food Classification r>
CHAPTER III.
Nutrition ...
CHAPTER IV.
F(x»d and Economy ,.,
CHAPTER V.
ro<xls containing Prote-iK.r Nitrogenous Matter 22
CHAPTER VI.
Pats and Oils ... „.
.14
CHAPTER VII.
Carbohydrate FcmxIs .,„
CHAPTER VIII.
Fruits ....
50
CHAPTER IX.
Preparing Foi^d .54
Recipes :
Batters, Biscuits and Bread j.^
Bread " .-
Sauces and Milk Soups ' ^.,
Eggs . . . !y\
Pruit ' "'o
Vegetables "s
Salads un
oU
XV
I
XVI
CONTENTS.
Ill
/I'!
Recipkh — Cnntin utd.
Macaroni .
Cht'cse .
Beverages .
Soups .
Fish . . .
Meat
Poultry .
Hot Tuddings .
Plain Sauces
Pastry . . •
^Miscellaneous .
General Hints
Suggestions for Young Housekeepers
Caring for Invalids
General Hints for School Children .
Suggestions for School Children's 1 )iet
Infants' Diet
Planning and Serving ^.leals .
Consideratii.n of IVIenus
Suggestive Questicms ....
Schedule of Lessons for Public School Classes
Appendix
Paob.
. 85
. 86
. 87
. 89
. 94
. 96
. 104
. 109
. 115
. 121
. 122
. 126
. 128
. 142
. 150
. 153
. 150
. 170
. 173
. 188
. lUl
. 193
Pxai.
. 85
. 86
. 87
. 89
. 94
. 96
. 104
. 109
. 115
. 121
. 122
. 126
. 128
. 142
. 150
. 153
. 150
. 170
. 173
. 188
. 11»1
. 193
PUBLIC SCHOOL DOMESTIC SCIENCE.
4—
CHAPTER I.
The Relation of Pood to the Body.
\n order to niKlcr.staiid tlie relation of food to the
sustenance and iv])airin^ of the hody, it ^vill be neces-
sary to learn, first, of what the body is composed, and
the corresponding- elements contained in the food recjuired
to buihl and keej3 tlie body in a liealthy condition. Tlie
followino- table gives the approximate analysis of a man
weighing 148 pounds: —
Oxygen 92. 1 pounds.
Hydrogen 14.6 n
Carbon 31.6 t,
Nitrogen 4.<5 n
Pho.sphorus 1.4 n
Calcium 2.8
Suli)hur 0.24
Cldorine 0.12
Sodium 0. 1*2 «
Iron 0.02
Potassium 0. 34 r
Magnesium 0.04 «
Silica ? „
Fluorine 0. 02 i.
Total . 148.00 pounds.
As food contains all tliese elements, and as there is con-
stant wearing and repair going on in the body, it will be
readily seen how necessary some knowlerlge of the rela-
tion of food to the body is, in order to preserve health.
I
n
IXJMESTKJ SCIENCK.
.!'(■'.
I'
Hydrogen uiid oxyn^en combined form water, hence we
find from tlie Jibovc calcuhition that a])ont three-tiftlis of
tlie body is com[)Osed of water. Cai'bon is a solid:
diamonds are neai-ly pur(3 carbon ; "lead" of lead pencils,
antln-acite coal and coke ai'e imj)ure forms of carbon.
Carbon combined with other elements in the body
makes aljout one-fifth of the whole weiirlit. Carbon
with oxygen will ])nrn. In this way tlie carbon taken
into th(i body as food, when combined with the oxygen
of the inhaled air, yields heat to keep the body wann,
and foi'ce — muscular strenii;th — 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
und(3i-stood,as carbon is the most important fuel ehnnent.
Phosphoi-us is a solid. According to the table, about one
pound six ounces would be found in a body weighing
148 pounds. United with oxygen, phosphoinis forms
what is known as phosphoric acid; this, with lime, makes
phosphate of lime, in which fcji'm it is found in the bones
and teeth; it is found also in the brain and neives, flesh
and blood. Hydi'ogen 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 oflf in
the respiration through the lungs and as perspiration
throuixh the skin.* Calcium is a metal. The table o:iven
allows three pounds of calcium ; united with oxygen,
calcium forms lime. This with phosphoric acid mak(!S
phosphate of lime, the basis of the bones and teeth, in
which nearly all the calcium of the body is found.
* An illustration of vapor rising may be {fiven by breathing,' upon a mirror.
'4
4
THE RELATION OF FOOD.
ice we
i'tlis oF
solid :
x'lU'ils,
•arlion.
^Jarboii
. taken
warm,
irbonic
3 hint's
, foods,
clearly
ieiiieiit.
)ut one
Mo-hino-
forms
makes
bones
s, flesh
unites
y, thus
off in
li ration
3 iriven
xvjxen,
makes
^etli, in
4
The elements which bear no direct relation to the
force production of the body, but whicli enter into tissue
formation, are chlorine, sulphur, iron, so<lium, potassium,
phosphorus, calcium and ma«,niesium. l^one tissue con-
tains about 50 per cent, of lime phosphate, hence the
need of this substance in tlie food of a (,n-o\vin<^f infant,
in order that the bones may become firm and stroti*^.
Lack of iron salts in the food impoverishes the colorin<r
matter of the red blood corpuscles on which they dej)end
for tlieir powi^r of canyin*^ oxy<^en to the tissues;
an.nomia and other disorders of deficient oxidation result.
The lack of suflieient potasli salts is a factor in producinjj^
scurvy, a condition a<r<^ravated by the use of connnon
salt. A diet of salt meat and starches may cause it, with
absence of fi'esh fVuit and vej^e tables. Such illustrations
show the need of a well-balanced diet.
In order to understand the value of the various classes
of food and their ndation to the body as force producers,
tissue builders, etc., the foUowin*^ table may prove
helpful : —
lieef, uncooked .
lloast beef
( /alf's liver
Foie-gras
Sheep's kidneys.
Skate
Cod, salted
Herring, salted.
Herring, fresh. .
Wiiiting .....
Mackerel
Sole
Nitro^reii.
'A
00
o 12
2 . ()G
S.S
O'J
II
S3
41
74
91
0. H.
Coiuhustilih's
Ciilculutcd us
Carbon.
11.00
17.76
I .") . OS
().") . ns
IlM.S
12. '-Tj
n;.oo
2.S.<K)
21.00
9.00
19.20
12.25
mrr
DOMESTIC SCIEXCE.
Salmon
Carp
Oysters ,
lobster, uncooked.
Ef,'gs
Milk (cows')
Cheese ( Brie)
Cheese ((Iruyere)
Cheese ( Roquefort)
Ciiocolate
Wheat (hard Southern, variable average). . .
Wheat (soft Southern, variable average)... . ,
Flour, white (Paris)
Rye Hour
Winter barley
Maize
Buckwljeat
Kice
Oatmeal .
Bread, white (I'aris, 'M percent, water). . . .
Bread, brown (soldiers' rations formerly).. . .
Bread, brown (sohliers' rations at present)..
Bread, from Hour of hard wheat
Potatoes
Beans
Lentils, dry
Peas, dry
Carrots
Mushrooms
Figs, fresh
Figs, dry
Coffee (infusion of 100 grams)
Tea (infusion of 100 grams)
Bacon
Butter
Olive oil
Heer, strong
Wine
(". n.
Coiiihustibles
Nitrojfen.
('alcnlftti'd aa
Carbon.
2.00
16.00
3.40
12.10
2.13
7.18
2.03
10.06
1.00
13.50
0.00
8.00
2.03
35.00
5.00
38.00
4.21
44.44
l.r)2
58.00
3.00
41.00
1.81
30.00
1 ()4
38.50
l.To
41.00
1.00
40.00
1.70
44.00
2.20
42.50
1.80
41.00
1.05
44.00
1.08
20.50
1.07
28.00
1.20
30.00
2.20
31.00
0.33
11.00
4.50
42 00
3.87
43.00
3.66
44.0<3
0.31
5.50
0.60
4.52
41
15 50
0.02
34.00
1.10
9 Am
1.00
10.50
1.20
71.14
0.64
83.00
Trace
08.00
0.05
4.50
0.15
4.00
" Tlie hydrogen existiiii;- in tlie compound in excess of
what is i'e(iuired to form water with the oxygen present
is calculated as carbon. It is only necessary to multiply
I
't-
4
4
I I
^
THK UKLATIOX OK FOOD.
5
c. u.
^onilniHtihlea
'alculfiti'd an
Carbon.
IG.OO
12.10
7.18
10.i>6
13.50
8.00
35.00
38.00
44.44
58.00
41.00
39.00
38.50
41.00
40.00
44.00
42.50
41.00
44.00
29.50
28.00
30.00
31.00
11.00
42 00
43.00
44.00
5.50
4.52
15 50
34.00
9.00
10.50
71.14
83.00
98.00
4.50
4.00
the nitro<j^en hy 0.5 to obtjiin tlio {iinount of dry proteids
ill lOOo-i-aniH of tlie fresh food substaneo," (Dujardiii-
Boaiiretz.) Tho followiii<r .siinphi i-iilcs ai-(; j^^ivcii by
Pai'ks: — "Ist. To (jljtain the atiiount of nitrogen in pro-
teid of foods, divid(5 tho (luantity of focxl hy ().:iO. 2nd.
To obtain the carbon in fat nniltiply by 0.70. 8i'd. To
o])tain tlie carl)on in eai"bohy(h-ate foo*! multiply l)v
0.444. 4. To obtain tlie carbon in proteid food multiply
by 0.535."
Findint^ that our food and our lK)dies contain essen-
tially tho same elements, wo nnist also bear in mind that
the body cannot create anythin<r fur its(>lf, neither
material nor ener(ry ; all nnist be supplied by tho food we
eat, which is ti-ansformed into re2)air material for the
body. Then^fore, the object of a course of study dealing
with tho science of this question, as it ndates to the daily
life, should be to learn something of how food Ijuilds the
body, rejjairs the waste, yields heat and eneroy, and to
teach the principles of food economy in its relation to
health and income. This, with the development of ex-
ecutive ability, is all that can be attempted in a jn-imary
course.
excess of
n present
multiply
CHAPTER ir.
!''l
Prdfc'iiln,
Food Classification.
Tho i'ullowint^ aro iiuniliar exjiiiiplcs of compounds of
eacli of tin; four jn'iiicipal clas«es of iiutrieiitH :
' Alhvmino'uh, e.g., albumen of eggs; myosin, tlio
basis of nuisclo (li'an meat) ; tho alljuniinoids
wliicli make up tlio gluten of wheat, eto.
(jvhitbunilx, constituents of connective tissue which
yield gelatin and allied substances, e.ij., collagen
of tendon ; ossein of bone.
"Nitrogenous extractives" of llesh, i.p., of meats and fish.
These include kreatiu 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
stull's, among which are amido acids, such aa aspartic acid
and asparagin. Some (»f them are more or less allied in
chemical constitutiou to the nitrogenous extractives of
tiesh.
PROTKIN.
Fats
. i
Fat of meat ; fat of milk ; oil of corn, wheat, etc. The in-
gredients of the *' ether extract " of animal and vegetable
foods and feeding stuffs, which it is customary to group
together roughly as fats, include, w^ith the true fats,
various other substances, as lecithians, and chlorophylls.
Carbohydrates, sugars, starches, celluloses, giims, woody libre, etc.
Mineral ( Potassium, sodium, calcium and magnesium chlorids, sul-
7natt€r.\ phates and phosphates. (Atwater).
Tlie terms (a) " nitrogenous " and (h) " carbonaceous "
are frequently used to designate the two distinct classes
of food, viz.: (a) the tissue builders and liesh formers;
(/)) fuel and force producers.
6
f
WAii:i{.
aiids of
•osiii, the
luiaiuoids
to.
sue which
, collagen
and fish,
ul are the
extracts,
trogenous
ul feeding
)artic acid
a allied in
actives of
, The in-
vegetable
f to group
true fats,
orophylls.
, etc.
orids, sul-
laceous
:t classes
formers ;
E.'icli of tlicst! cIjisscs contaiiiH food material derived
fj'oiii l)()tli tlie animal and \ ('<^t'tal)h; kinir<l()m, althou'i'h
the maioritv of tliti animal substances lu'lonu' to the
nitro;^en()Us, and the majority of the ve^a'tai)le suhstanees
to the carbonaceous ^roup.
Therefore, for practical pur[)osrs, \V(^ will confine our-
selves to th(! mort! «^'eneral terms used in Atwater's tabh?.
Uses of Pood.
First, food is used to foi-m the materials of the l)ody
and repair its waste; second, to yield enei'<4y ^'^ ^^"' form
of (1) heat to kee]) the Ijody warm, (2) to provide mus-
cular and other power for tlai work it has to do. In
forminLj'the tissues and iluids of the bodv tlu; food serves
for buildini'' and repair. In vieldinii' enert'-v, it ser\-es as
fuel for lu'at and power. The principal tissue formers
are the albuminoids; these form the fi'ame-work of the
body. They l)uild and repair the nitro^a-nous materials,
as those of nniscle, tendon and bone, and HU[)ply the
albuminoids of blood, milk and other Iluids, The chief
fuel int^redients of food are tlu; carbohydrates and fats.
These are either consumed in the })ody 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 duo
in great })art to the water wliich these tissues contain.
The amount of water recjuired by a liealthy man in
twenty-four hours (children in proportion) is on the
If
8
DOMKSTIC SCIKNCM.
.'iV(M'.'Vi^(^ l)('hv(MMi 50 and (JO onnrrs, lu'sidc* ahoufc 25
omirc^s taken as an i!ijj^r<Mli«Mit. ol' solid food, tinis n«akiiiir
a. total of iron \ 75 to .S5 onnocH. One ol' {]u\ niosb \u\\-
V(M'sal diotctio I'ailinj'H is n('trl<*»'t to tako cnouirh water
into th(» systiMn. Dr. (Jilnian 'rhon)j»son i^ivcs tho I'ol-
lowinix us(^s of wat«>r in tlu* l)od\- :
(1) It (Mit«Ms into tlio (duMnical composition of tlic
tissnos; {'l^ it foi-nm i]\o cliicf injjjn^lipnt of all tlw llnids
of tlio l)ody and maintains their piojuM" ik^i^riMi of <liln-
tion ; {'A) l>v moistiMiiiiLi; varions sni'facos of tlie hody.sucli
as the nnieoiis and scrons niemhranes, it ))i-(>vents friction
and tlu^ uncomiortahle symptoms which mi;;;ht; I'csulfc
from <lryino": i^4) it fni'in's]i(>s in tlic Mood and lymph a
thiid nuMlium hy which food may he tak(»n to remote
]>arts of the t>ody and tlu» waste matter i-emove(l, thus
]iromotin|Lj; rapid tissm^ chanp's ; (5) it sei'ves as a
distrihut(M' of hody ]u»a1 ; (()) it i'«»i^ulates the hody
tomp(M'atnr(^ hy tlie physical [)iocesses of ahsorption
and evaporation.
Salts (Mineral Matter). Use of Salts in Food.
(1) Tt> ree;iilate tho specitic o;ravity of the blood and
other tlnids of the hody ; (!2) to pn^sorve the tissues from
disoro-anizatiou and putrefaction; (8) to enter into the
compt>sition of the teeth and hones. These arc only a
few of tho uses t)f salts in the hodv, but are sutliciont for
our purpose. Fruits and nuts contain tho least quantity
of salts, meat ranks next, then veovtables and pulses,
cereals contain most of all (Chambers). Sodium chloride
(common salt) is tho most impcitant and valuable salt.
It must not however bo used in excess. Potiussium salts
I SI-: OK SAI/IS IN' Tool).
9
out 25
sfc uni-
ho I'ol-
of tlu'
(' IhiidH
)i; <lilu-
ly, sucli
. ITSUlt
ynipli a
ivnioto
'<], tlms
'S .MH n
<» Ixxly
;»)r|»ti()n
»od.
)()(l and
les from
nto the
! only Ji
;ient for
[uantity
[ pulses,
chloride
ble salt.
Lini salts
■M
riu)k next, in iinporlaMcc* ( 'alciinn. phosphonrs, sulphur
and iron aio inchidrd in (hisclasH.
Th(^ (|Uaiitity of wah.s or nn'iicral matter ((.nlaiurd iu
some impoi'tant ai-jicl.-s of vr;r,. |al>j(^ and animal food is
shown in ihis (al»l»> (( 'hureli):
Mineral Mnltry i„ J,l/(IO Ihx. ,,f t ', \',;i,(i,hlr I', ml art. <.
Mis.
I
ApploH
Rice 5
Wiu'dfcn ll(»iir 7
'ruriiipH S
I'otiitooH I ()
I 'jirlcy J I
'Jal)l)ag«; j'j
P.nwl
Wat<'r(;n'H.s , .
Maize
( Kitiiical ....
lVa.s
( *<i(!oa nilist . .
Wlieatt'U l>iaii.
12
. 13
. 20
21
. .SU
. 3(;
. (>()
Mitieraf Mnthr in l,il()0 lf,s. of S Animal PiothicfH.
LIlH.
Fat Pork d
Cow's milk 7
KgKS (witllout Hil(flls) . ;, ... 13
Loan of inuttou ..... 17
I,f)S.
FU'flh of common fowl \(\
l'»ac<Mi 44
(JloiicoHter oliecsc 49
Salted lieriings \~^^
" In inost seeds and fruits there is nuich ])liosphate ii
the mineral matter, and in most ^n-ec^n vej^rotahles mud
potash. One important kind of mineral matter alone i.^
defieient in ve(r,.tal)le f(.od, and that is connnon salt."
• Si'f Vegetaldi'.s Chap. \\\.
CIIAITKK III
Nniritioii.
It i^ noj witliin (li<* s«'np(> nl" ilns honk <<» «I<'mI wifli
ll»(» s('i(Mi('t' ol' inilrilinn; l)nl m I^w oimmmmI piiiiciplcM
\\\;\\ ht'oixcii wlncli ctMH'tTii I lie cirrcl upon J l»(> sysl ciii
ol' \]\i' A\\\\'Vo\\i, <'1mss(>m ol" \\mu\. ,\iiini;il I'ood )-(M|nii(>M
i\ ronsidiM'.MMo (piMiility ol" o\yp(>t) I'or jIm romnjclc
<'<>inl)us<ii>n. iMt>;il in ^tMicrMJ Iims :\ nior<» ;;( innil;H in^
olV^M'l uj^on <lio s\s<(Mn .Mud is niort* si rcn^dHMiini;' I li.-m
\('^(MmM(^ ioiM]. 'riuM't' n^. hi>\\ (>\ cr. :\ IcrnhMicy io rnii
<0(^ nnicli int\'n. .Mn»l w Ixmi ils (>(i"(M'ls :\n' no(, connlof-
l>;)l;in('(M] ])\ l'r»>t^ on(<loor (^xcrcisc. il r.'inscs l»iliousnt\sM
;ni<l soni»>t inw^s Li'onl Mn»l ollirr Irotiltlrs. AII>nininon.s
foods can ho calon longer alono wilhonl cxcil in^' loal li-
inii' tlian can I'ats. snoars or sla«'<'iics. A carhonaccoiiM
<li(»l ta\(s the c\<M"ctor\" o^L:an^^ I<'ss than animal I'ood.
M(\at is not n(M'(>ssarv <o lil<'- Nitroi-cnons i'ood man
imist lia\(\ hilt i( uooi\ not \^o in tlx' I'oim ol' m»>al
rh(* <^stimat(^ cinnnionlv i!'i\<Mi is, (hat meal, shonid
(Hvii]n' «M\(^ hnirth an«l vei^iMahJi* (ooi] llncc lonrtlis of
a inixtMl diti. hnt in many «'as(>s the meat «>atcn is
nuicli in cxct^ss o\^ this all(Uvan<M\ 'I'hc ])roj)cr ass(H'ia-
tion o\' iWiXovoui hn^ds always kct'ps healthy |)eoj)le
in l><Mi(M' oonditi<>n : lher«^ iwc tinu^s, h(>\V(*\(M\ when it
mav he lUH'essarv io ahstain fron\ ciM'tain article's iA'
diet. It may be Mtdl Iv) ht>ar in mind, thai the pi'olein
compinnuls can do the \vv>ik o\' tlu* carhohydrates and
fats in beinij e(")usmned for futd, hut the earhoh\-d rates
and i'ats cannot do the work of protein in building and
•10
NT nnridv.
11
(> S\mI (Mil
riMiniicM
iiuiImI inn;
liiiii" I liMii
oomiltM-
lionsnosM
imninoiiH
no' I<>;|( li-
ton.'UMMHis
iiimI I'nod.
U^i'>i\ ni.-iii
«>r iiii'MJ
it slioiild
<>\nil»s of
«>;il('n is
r .Mssoci.M-
i\- people
', wlien i(
irli('l(>s (>r
10 proliMU
rules mi id
n>l\\(lr.'i<(\s
ikliiiir and
rep.'iiiin*^' llie i issues (»r I lie lin(|y. As Jilre/Ml\' s(Mte(|,
M, mixed diel. is ilie only ifdiniiMl (hh> lor mnii. An
exeliisix ely \ t'ef'!.'! Itic did, while if in;iy m.'iinljiin n. e(»n
flilion (»r Iii>;illli I'or i\ lime, eseidimllv resiills in n loss
orsheiiejli ,<||id jMtWrr (o irsisl, diHc'ise. 'riM'rei'ore if, is
iieeess;ir\' fo iiiid«>?sf M nd (le- .'i|t|»ro\ ini;if <« \;dii<' of encli
elass of fond in Mrran^in;^ I lie (Ijiily dief}ir\'.
M
' li
rii
ll ! '
!! '"I
IK : !
CHAPTER IV.
Food and Economy.
It has been stated that " a (piart 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 ; " l)ut we pay different prices for them, and they
have different values for nutriment. The milk comes
neai'est to being a perfect food. It contains all the dif-
fei'ent kinds of imtritive materials that the body requires.
Bread made from wheat flour will support life. It
contains all the necessary ingredients for nourishment,
but n(jt 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. IMeat 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, flsh,
etc., a sup2)ly of these articles nnist be considei'ed 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 ])eing the most
important. "In being themselves burned to yield energy,
the nutrients protect each otlier from being consumed.
Tlie protein and fats of body tissue are used like those
12
,1
i
Vis*
^
FOOD AND ECONOMY.
13
quarters
iiices oi
iiiritivc
,11(1 they
\<i comes
the dif-
rcquires.
life. It
ishinent,
uiry use.
pe a very
toirether
V to give
essary to
ous food
if muscle,
I ill such
neal, fish,
idered in
t muscle)
as butter,
m fat and
the form
the most
Id energy,
consumed,
like those
r
of foods. An important use of thc^ carhohy«lrates and
fats is to protect protein (muscle, etc.) from consumption.
" The most healthful food is that whicli is best fitted to
the wants of the user : tlie clieapest food is that whicli
furnishes the largest amount of nutriment at the least
cost : the best food is tliat wliich is both healthful an<l
cheap." By refen-ing 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 0.2S
pound of protein, as much as a man at ordinary work
needs for a day's sustenance, while .a 2)ound of milk
would have only 0.04, and a pound of potatoes 0.02
pound of protein. The materials whicli 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 ])roporti()n
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, wliich 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
1
m
III
W I
I !
l!
iiM.
'i ;l
1,1 1
III
j ..;
14
DOMESTIC SCIENCE.
laboring man's income ^oes towards providing food, it
must follow that such knowledge will help the Innise-
wifc very materially in securing the best results from
the amount expended.
The ((Vf'r<([/(' (laihj diet of an adult should contain
(Church) :— '
Nl THIKNI'S.
Water
Alhuininoids
Starch, sugar, etc
Fat
Conniioii salt .
I'hospliatcs, i)otasli, salts, etc
IvvcH 24 Hoi Ks.
11).
i")
u
U7..
8
4
11
:i
u
..S20
.110
.178
.:«7
.825
0.170
Quantity of Food Required.
The quantity of food recpiired to maintain the body in
a vigorous condition de2)ends upon the following condi-
tions : — (1) Climate and season, (2) clothing, (8) occupa-
tion, (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 stinnilates the
appetite, tempts one to exercise, while a hot climate has
the contraiy effect ; hence the need for more or less food.
Abundant clothing in cold weather conserves the body
heat ; less food is therefore re(iuired to maintain life.
Exercise and muscular work cause greater oxidation in
the tissues and greater waste of thenuiscles; this nmst
be replaced by proper food. Outdoor work requires
more food than indoor, and physical labor more than
i
#
giANTITV OK FOOD REt^inUEl).
15
food, it
, house-
ts from
contain
Hoiks.
,
f?r.
.320
.110
.178
.337
.325
J
0.170
ic body in
r condi-
3) occupa-
pre food is
lealth and
uantity of
ulates tlie
iniate has
less food,
the body
intain Ufe.
ddation in
this must
reciuires
more than
niontal. Jt lias Ikmmi (stiniated "tliatacliild of ten yt^ars
i"('([iiircs liair MS much fo(><l as a u^row u woman, and one
of fourteen an e(iual amount. 'J'lie rapidly p'owin^^
acti\e hoy often eats as nnich as a man, and the niiddle-
a^ed n»an rt'ipiircs more than the a^ed. A man of
seventy 3'ears may pre.serve health on a (piantity wliich
would soon starve liis (j^randson."
Just what ini:re(hents of the food serve for nourisli-
ment of the ])rain and nerves, and liow they do that
sei'viee, are mysteries which have not yet been solve<l.
Brain and nerv(^ contain the elements nitrojjfon and
plios])horus, which aiH^ found in protein compounds but
not in th«i ti'Uc; fats, sugars, and starches, which contain
only carbon, hy(h'0<4en and oxy<^en. We naturally infer
that the protein compounds must be especially concerned
in building up brain and nerve, and keepinti^ them in
I'epair. Just liow nnicli food the biain worker needs is
a (|Uestion which lias not yet ])een decided. In o^eneral it
aj)pears that a man or a woman whose occupation is
what we call sedentary, who is without vijxorous exercise
and does but little hard nuiscular work, needs much less
than the man at liard manual labor, and that the brain
worker needs comparatively little of carbohydrates or
fats. JMany physicians, physiologists and students of
h^'giene have become convinced that Avell-to-do people,
whose work is mental rather than physical, eat too much;
tliat the diet of people of this chiss as a whole is one-
sided as well as excessive, and that the principal evil is
the use of too nmch fat, starch and suoar. It is well to
remendjiir that it is tlie qujintity of food digested which
builds the body, and more injury is likely to result from
over-eating than from a restricted diet, lience the value
S
! i'f-
I
I,
i
W; '
& ■
16
DO.MKSTIO SCIKNCE.
of Jiaviiitr food cooked so as to aid dim'stion. Tlie follow-
iii^ dietary .standard.s may 1)0 interesting to the more
advanced pU2)i]K, liousevvives, etc. : —
Standahds roll 1)aii,y Dikt of Laisoimnc Man at Modkkatr
Mr.s{;iLAR WouK.
I'KOTKIN.
Fath.
lb.
.11
.09
.08
.12
17.33
NiTuiKNTH IN Daily F'oon.
At'TllOR.
Carbo-
hydrates.
lb.
1.17
1.21
1.19
1.10
88.1.21
Fuel Value.
Phiyfair, England
Moleschotte, Italy
Woltr, ( Jerinany
Voit. (termaiiv
lb.
.2()
.29
.28
.26
.28
Calories,
3.140
3. 160
3.030
3 055
Atwater, I'nitud States..
3.500
Quality of Food.
It is a great mistake to think tliat 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 clieaper articles. Poor cooking is the chief
cause of this error in jvdgment. 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
e(|ual in nutritive value ; careful cooking and judicious
flavoring render the cheaper pieces of beef equally palat-
able. That expensive food is not necessary to maintain
life has been clearly demonstrated by the traditional diet
of the Scotch people w^ith their oatmeal and lierring ; the
Irish, j)otatoes and buttermilk; New England, codfish and
potatoes, and pork and beans ; the Chinese, rice, etc. Mo-
notony of diet, however, is not recommended, for reasons
-'/■
ai-"^
COOKIXc; <»K K<M)l).
17
! folloW-
le more
DKKATR
Daily Foon.
1 Fuel Value.
Calories.
3.140
3.160
3.030
3.055
3.500
est is the
the higher
ial virtues
is the chief
we\\ broiled
than some
cost is not
d judicious
ually palat-
x> maintain
litional diet
lerring; thu
, codfish and
36, etc. Mo-
f or reasons
given in a prcvic.us elwipter, and in tlu' countricH wlwre a
special diet pi'cvails owing to tin; cliiMMtc, natnre of soil
and markets, the results hav(3 not w.iiiantcd us in l)e-
lieviniT that it is as o-ood as a mixed diet. From tins
necessarily In'iei' outline of the food (piestion ^ve h;iv(.»
learned (I) that a knowledge of thc^ riMpiircments of tlie
hody are absolutely iieeessary in i-egulating a proper
diet; (2) to furnish the ftxxl ])rin('iples in a cheap rather
than a dear foini ; ('i) t<^ undcistand the art of cookery
so as to secure the full nutritive value and at the same
time stinndate the appetite; (4) the value of economy in
regard to food prinei})les. When the hous(d<eeper has
{ic(juired this knowle'dge she will have covered the ti«*ld
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 wt^ be able to adjust our diet to the
demands of health and purse."
Cooking of Food.
It is sometimes asked, whv do we cook our food ? As
many opportunities will occur during this course of in-
struction for a comparison of the customs and diet of
the various countries, and the advance of civilization in
this direction, we will contine ourselves to tlu^ deflidtion
of the term as it concerns ourselves.
Mr. Atkinson says, that "Cooking is the right aj)pli-
cation of heat for the conversion of food material."
As much of our food recjuires cooking, lunv W(; shall
cook it so as to render it more palatable, more digesti])l(',
and with the greatest economy of time, fuel and money,
I
< Hi
!ili
18
DOMKSTKJ SCIKNCK.
is ail o])j('ct (It'Horviii^ the most carcl'iil nttontioii. Tlie
art of C(>(jkiii<^ lies in tlie powci' to develop certain
flavors whicli aro a^rccublo to tlu^ i)aIaU3, or in other
words, \vliicli "mako tlio mouth watiT," without intcr-
i'erin<^ with tlio mitritivo (jualitios ot* tlu; food prcpanid,
to understand by wliat method ceitain foods may he
rendered more dijj^estiljle, and to piovide variety. ]\Io-
notony of di(^t and of flavor lessens the appetite and
fails to stinnilate the digestive or^iuns.
The chemical changes, produced by cooking- food j)ro-
perly, aid dio-ostion, beside destroyiiii^ any e(.|-i,,s ^vhich
may be contained in the food. Nearly all foods — exce])t
fruit — require cookin^-. The digest ibi lily of staieh de-
pends almost entirely upon the manner in Avhich it is
cooked, especially the cereal class. Gastric troubles ai'e
sure to follow the use of improperly cooked grains or
starches. (See Chap. VI I.)
Methods.
The following are the usual methods observed
in cooking, viz.: (1) boiling, (2) stewing, (Ji)
i-oasting, (4) broiling, (5) frying, (6) braising, (7)
baking, (8) steaming.
Water boils at a temperature of 212° F.
Sinnnering should be at a temperature of from
175'' F. to 180 F. When water has reached the
boiling j)oint, its temperature cannot be raised,
but will be converted into steam; hence the folly
of adding fuel to the tire when water has already
reached the boiling point.
Stewing allows the juices of the meat to
become dissolved in water heated to the simmer-
BOILING.
STEWING.
METHODS.
19
, The
certain
, other
j iiiter-
cpareJ,
nay he
:. Mu-
itc Jiud
)()fl ])r()-
s whieh
— (3xcept
iiicU de-
idi it is
ibles aiv
iTjiiiis or
observed
vin.^-, (-0
jsiim-, 0)
212° F.
of from
iichcd the
)c raised,
the folly
Its already
meat to
siuiiiier-
hv^ point. Tlie juices thus dissolved are eaten
with the meat. If not injured by the addition
of rieh sauces or fats, tliis is usually a very
di<^estible method of pi'e[)arin»( certain kinds of
nu'at.
]^>roilin(jf is cooking directly over the liot coals, bikhlinu.
A coatint; of coa^ailated albumen is fcjrmed ui)on
the outer surface. This C(^atin<( prevents the
evaporation of the juices, ^vhich with the extrac-
tive materials are retaitied and improve the
Havor. Meat cooked in this way has a decided
advantaire, 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.
Fryin<^ is cookin<ij in liot fat. The boiling fryino.
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 disai^reeable odor.
Fried i'oo<l, unless very carefully prepared, is con-
sidered unwholesome. The only proper method
for frying is to immerse the food completely in a
bath of liot fat.
Braisini; is cookinir meat in a covere*! vessel braising.
surrounded by a solution of vegetable and animal
juices in a strong but not boiling temperature.
Tough meat may be rendered veiy palatable and
nutritious by cooking in this way. The cover of
the pan or kettle must fit closely enough to pre-
vent evaporation. It requires long, steady cook-
ing. The flavor is improved by browning the
it
Ijl
IHI II !
I;
((
i •
20
DOMKSTH.' sriENCE.
moat in i'ithcr liot fnt or in a very liot f)V(3n
lK;lor(5 ])I•.'li.sill•^
HAKINC.
I-Jnkiu^ is cookiiicr in coiifiiicfl licat. Mrai
properly cook«'<l in .m oven is foiisiflciM-d l)\'
many autliorities as (piitn ('(|ual in (Irlicacy ol*
ilavor to tliat roasted bd'on; a tire, and is e(jualiy
digestible.
STKAMIN(J. Steainini£ is cookiiiuf foo<l over condensed
steam, and is an exeellent nietliod for pi'eparini^
food Avliicli reipn'res lon;^, slow cookin<^. ]'nd-
dint^s, cerenls, and other t^lutinous mixtures are
often cooked in this "way. It is an economical
method, and has the advantai^ti of develo2)ing
ihivor without loss of substance.
Food Preservation.
Food is preserved by the followinu^ processes :
(1) drying, (2) smoking, (8) salting, (4) fi-ee/ing,
(5) refrigerating, (6) sealing, (7) addition of anti-
septic and preservative substances.
Drying in the sun and before a fire is the
usual method employed by liousekeepers. Fruits
and vegetables, meat and lish may be preserved
by drying, tlie latter with the addition of salt.
Smoking is chiefly applied to beef, tongue,
bacon, liam, and fish, which are hung in a con-
fined chandler, 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
DRYINC;
SMOKING.
«
"i?
KOOl) I'UKSEKVATION'.
21
oven
Meat
><l by
icv «>*"
HUiiily
Pua-
iros are
noli ileal
relophig
roc(^SH*^s :
I of anti-
i-e in the
Fruits
,)rcservcd
lo£ salt.
tongue,
in a con-
loke for a
jercentago
[,s the fat
Inicn from
thin and
properly cooked is a dif^estible form of fatty
food, especially for tubercular patients. Smok-
ing inJi)rov('S the digestibility of liani.
Salting is oni; of the oldest inetlnnls of ])n>- saltin<5.
s<'rvinir food. 'J'he addition of a little saltot'tre
helps to preserve the color of the meat. Urine
is fi-e(|uently used to temporai-ily preserve meat
and other sul)stances. Corne<l berf is a popiilai'
form of salt ])re.s('rvation. All salted meats re-
(juire long, slow cooking. They should always
be ])laced in cold Avater an«l heated gradnally in
order to extract the salt. Salt meats are less
digestible and not (piite so nutritious as fresh
meats.
Food may be kept in a frozen condition almost kkkkzimj.
indefinitely, but will decompose very quickly
when tliawed, hence the necessity for cooking
innnediately. Frozen meat loses 10 per cent, of
its nutritive value in cooking.
This process does not involve actual freezing, ukfkickr-
but implies preservation in chandlers at a tem-"^^'*"^*''
perature maintained a few degrees above fret'zing
point. This method does not atlcct the flavor or
nutritive value of food so much as freezino-.
Sealing is accomplished not only in the process .skalinc;.
of canning but by covering with substances
which arc impermeable. Beef has been pre-
served for considerable time by innnersing in
hot fat in which it was allowed to remain after
coolino;.
Chemicals are sometimes used in the preserva- en kj^h-
tion of food, but the other methods are safer.
CALS.
Ilf
itl
i
im
li
i ii i'
i;
CHAPTER V.
Foods Containing Protein, or Nitrogrenoua
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 connnon use are meat, eggs, milk, fish, gelatin
and fats.
MEAT. ]\Ieat is composed of muscular tissue, connec-
tive tissue or gristle, fatty tissue, blood-vessels,
nerves, bone, etc. The value of meat as food is
due chiefly to the nitrogenous compound it con-
tains, 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 ex-
tractives has considerable nutritive value. Ex-
tractives are meat bases, or rather meat which
has been dissolv^ed 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 feedinof. The followini; table is oiven as an
average of the digestibility of animal foods : —
I
>>•}
(^(X^KIXd OF MEAT.
Table of Comparative ])i(jesttp.ility.
aoua
in a
imilar
ss the
than
her in
L foods
relatin
onnec-
^essels,
ood is
it con-
iioids ;
i into
elatin
id ex-
Ex-
which
• stock
: is to
t more
lize or
Kiko it
leat is
1 and
as an
I
.£&
Coinmevc'inrj vnth the ivost d/'jestihle (iinl rniliiHj irlth the least
d'lijestihle of tneat-^ ami other animal foodn. ('riioiuiison. )
Tripe, ])raiiis, liver.
Roast laiuh.
Chfips, mutton or lamb.
Cora beef.
Oysters.
Soft cooked ej.'g3.
.Sweetbread.
Whitelish, etc.
( 'bickeii, })oiled or broiled.
liCan roast beef or Ijeefsteak.
Eggs, scrambled, omelette.
Mutton.
Bacon.
Veal.
Duck and otber game.
Salmon, mackerel, berring.
Roast goose.
Lobster and crabs.
Roast fowl, obicken, turkey, Pork.
etc. Fisli, smoked, dried, pickled.
Cookintr atTects tlie dii^-ostibility of meat, wliioh
is evi(k'nt from tlie fii-ures <aven in the follow-
ing table (Churcli) :—
Time of Dkjestiox.
l!i)urs.
Hours.
Beef, raw
Beef, balf ])oiled
Beef, well l>oiie.l .... 'I'l to .S
iJeef, balf roasted JS;^ to .S
Beef, Well roasted . .
Mutton, raw
Mutton, boiled
l\ to 4
«>
2 Mutton, roasted [\\
2\ Veal, raw L'J
I'ork, raw 3
I'ork, roasted r->\
Fowl, boiled 4
Tuikey, iM.iIed j 24
N'enison, broiled I \h
It mav he well to add here that animal food is
more dio;estihle when cooked between 100^ and
180 F. than at a hioher temperatme.
Cooking of Meat.
(Far more ijrfK i(d inforiiKitlmi, sir Uiriprs.)
In boilinu^ meat two principles must be con-
.sidered, the softening of the libiu and pn'st-i'ving
r
I?
r\
I
t
k
I
.1
24
DOMESTIC SCIENCE.
of the juices. If tlte meat alone is to be used it
should be placed in sufficient boilint^ water to
completely cov^er, and kept at boilin^^ point
(212° F.) for at least ten minutes, so as to harden
tlie albumen and prevent the escape of the juices.
The temperature should then be allowed to fall
to sinnnering 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; it' bones are.fidded they should be cut or
broken into small pieces in order that the gela-
tin 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 skinmied off, as it
contains the moat nutriment and will settle to
the bottom as sediment.
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
sinnnering 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 iuicy. Any
suitable flavoring may be added. Tins is a good
method for cooking meat containing gristle.
When the meat alone is to be eaten, either
KuoiLiNG. roasting, broiling or frying in deep fat is a more
STKWI.NO.
HOASTINCJ
AND
f
VARIETIES OP MEAT.
26
sed it
ter to
point
larden
juices.
:o fall
iter is
h and
d the
II cold
cut or
heated
easily
3uni to
', as it
ttlc to
ed the
it. In
pieces,
juices,
isolved.
ised to
eat for
ig kept
3 broth
^ Any
a good
le.
, either
a more
i
economical nietluxl, as the juices ar<' sav(Ml. The
shrinka<re in a roast of meat during*; cookint; is
chielly due to a loss of water. A small roast will
iv([uire 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, conseipiently a large roast exposed to this
intense heat would become bui'ncd before the
interior could be heated. The large roast should
l)e exposed to intense heat for a few minutes, but
tlie temperature should then be reduced, and long
steady cooking allowed.
Broiling (vsee broiling in previous chapter, p. 1 9.)
Varieties of Meat.
Beef tongue is a tender form of meat, butBEKF
contains too much fat to agree well with people
of delicate digestion.
Yeal, wdien obtained from animals killed too vkai.
young, is apt to be tough, pale and indigestible,
but good v^eal is considered fairly nutritious. It
contains more gelatin than beef, and in broth is
considered valuable, especially for the sick.
]\Iutton is considered to be more digestible mitton.
than beef, that is well fed nuitton from sheep
at least three years old ; but as it is more ditli-
cult to obtain tender mutton than beef, the latter
is nujre generally preferred. Mutton broth is
wholesome and valuable in sickness.
Lamb, when tender and of the right age, is lamb.
(juite as digestible as beef or njuttcm, but the
iiesh contains too large a proportion of fat.
i
IT
RSimaa
B S I' 1
1i
\ If; I
\B
:l||l
>i!
If
26
DOMESTIC SCIENX'E.
Via. 1. -Diujfram of cuts of beef.
Fig. 2.— iJiagrain of cute of veal.
a
1
VARIETIES OF MEAT.
27
Fio. 3.- Diagram ol cuts of pork.
Fio. 1.— Diagram of cuU ot mullou.
II
i,
28
DOMESTIC SCIENCE.
HAM AND
liACoN.
VENISON. Venison is a tender meat with sliort fibres,
which is very dio-estible when obtained from
young deer, but is considered to be rather too
stinmlating. Its chemical composition is simiUir
to lean beef.
PORK. Pork is a tender-fibred meat, but is very indi-
gestible owing to tlie liigh percentage of fat,
which is considerably more than the nitrogenous
viiaterial it contains. Pork ribs may liave as
much as 42 per cent, of fat.
Haiii is more digestible wlien well boiled and
<';)ten cold. Bacon is more easily digested than
I'itlKThamor pork; when cut thin and cooked
I'll Iv'ly — -until transparent and crisj) — it can
ofteii b<; eaten by dyspeptics, and forms an ex-
•,"<'llent k:c>^ for consumptives.
FOWL. Chick cix i- of.e of the most digestible of meats,
contains considerable phosphorus and is particu-
larly valuable as food for invalids. Turkey is
somewhat less diirestible tlian cliicken. Ducks
and geese are dilficult of digestion, unless (juite
young, on account of the fat they contain.
(lame, if well cooked, is fairly digestible.
Sweetbread, which is thymus gland of the
calf, is a delicate and agreeable article of diet,
particularly for invalids. Tripe, heart, liver and
ki«ln(^ys are other forms of animal viscera used
as food — valuable chiefly as affording variety.
Fisu. The chief difference in fish is the coarseness of
fibre and the (piantity of fat present. Fish
which are higlily flavored and fat, while they
GAME.
SWEET.
IJUEAD,
VAUIETIES OF MEAT.
29
Y indi-
A fat,
L^enous
iive as
3d and
d than
cooked
it can
an ex-
meats,
artien-
ey is
)ucks
(juite
)i tlie
diet,
r and
I used
y-
ess of
Fish
tliey
i
may 1)(^ nutritious, are much less easy of diiijes-
tion tlian flounder, sole, whitetish, and tlie lij^liter
varieties. The followiniX lif^h contain tlie lar<cest
[)ercenta<]je of albuminoids: — Red snapper, white-
tisli, brook trout, salmon, bluefish, shad, eels,
mackerel, halibut, haddock, lake trout, bass, cod
and flounder. The old theory that fish consti-
tuted "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
lar^^ely on fish are not noted for intellectuality.
Fish havint^ white meat when broiled or boiled —
not fried — are excellent food for invalids or
people of weak digestion. Fish should be well
cooked.
Oysters are a nutritious food, and may ])e<>YSTKus.
eaten either raw or cooked. Lobsters, crabs aiid
shrimps are called " sea scavent^ers," and unless
absolutely fresh are not a desirable food.
Milk contains all the elements which areMU.K.
necessary to maintain life ; and constitutes a
complete diet for infants. It will sustain life in
an adult for several months. Althout^h 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 occa-
sional glass of hot milk taken as a stinnilant for
tired brain and nerves is sometimes beneficial.
fill'
ill
^1%'
' 1!
30 DOMESTIC SCIEXCE.
Milk i.s composed of water, salts, fat, milk sn^ar
or lactose, albumen and casein. Avera<^o milk
has from 8 to 10 per ctnit. o^' cream. (Jood milk
should form a layer of cream about 2^ in. thick
as it stands in a quart bottle. Lactose (milk
suo-ar) is an important in<^redient in milk. It is
less liable to ferment in the stomach than cane
sugar. In the presence of fermentinj^ nitrogen-
ous material it is converted into lactic acid,
making the milk sour. Casein is present in milk
chielly in its alkaline form, and in conjunction
with calcium phosphate. ]\Iilk absoi-bs germs
from the air and from unclean vessels very
readily. CJood, clean, uucontaminattMl 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 taintecl in any way it
M'ill 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 waiter.
Afethoih of Pn' serving Milk.
STEPJL- Milk to be thoroughly sterilized and germ free
izED MILK, must be heated to the boiling point (212° F.).
VAIUETIES OF MKAT.
31
gen lis
very
milk
room
This may l)o dono by puttiii;^ the milk into ])»'r-
I'rctly ck'jiii bottles nud placing in a ivick, in a
k<'ttlc ot" boilin<r watei", i'<'maininLr until it I'eaelics
tlio nocesHary deoi-eo of beat. 'J'iie botth^ sbouM
be closely covere(l iinviedialchj iihi'v willi absorb-
ent cotton or C(jttou batting in order to pi-event
(jther germs getting into tbo milk.
The difibrencc between pasteurizing and steiil- i'astiji;-
izing IS only in the degree; ot heat to which the
milk is subjected. In pasteurizing, tlui milk is
kept at II temperatui-e of 170" F. from 10 U) 20
minutes. This is considered Ji better metho<l for
ti'eatinu' milk which is to be ai^'^'Ji t<) voun(r
children, as it is moi'e easily digested than stei-il-
ized milk. All nn"lk should be sterilized or pas-
teurized in warm weather, especially for children.
Cheese is one of the most initritious of foods, cm ;i<:sk.
and when meat is scarce mak(!S an exct^llent sub-
stitute, as it contains more proteid than nieat.
Cheese is the S('i)ariited casein of milk, which
includes some of the fats and salts.
EfTCfS contain all the ino-redients necessai'V to luajs.
support life. Out of an a^f^f the entire sti-ucture
of the bird — bones, nerves, nnischs, viscera, and
feathers — is developed. The iinier poition of
the shell is dissolved to furnisli phosphate for
the bones. The composition of a hen's (}\^\f is
about as follows (Church) : —
82
DOMESTIC S('IKN<,'E.
■ : i'
GKI..\TI\,
White -In
KtO iiivrtH.
Yolk-In
1(10 partN.
Water
All)uni' II .
S4.8
12.0
2.0
1.2
Water
('ast'iii and alliunu'ii
Oil and fat
IMgineiit extrac-
tives, etc
Mineral matter. . . .
ni.Ti
15
Fat, sugar, cxtrac;-
tives, etc . ...
Miuural matter
.'iO.O
2,1
1.4
an e<j^^ is
Tlie {illnnncii — or the "wliitc" — of
ji^roatly alturtMl ])y cooking. Wlieii heated be-
yond 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 h hour, while a baked e<f<f re(]uiros from 2 to 8
hours. Eggs baked in puddings, or in any other
manner, form one of the most insoluble varieties
of albmnen.
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 proteid as
meat; yet, this being inferior in (quality to that
Yolk -In
lOU i)arlK.
51.5
15.0
30.0
2.1
1.4
VAKIETIES OF MEAT.
contained in meat, they can scarcely l)o ^nven a
place in the same clas.s; therefore we will cnve
them an intermediate position in food value
l)etween meat and (,n-ainH. From t\u) standpoint
of economy they occupy a hi<,di place in mitri-
tive value, especially for out-door workers. (See
llecipes.)
33
i ii
Ti
t
•i
If'^!:!!
rsr.s i)\''
i'AT.
CirAPTER VI.
Fats and Oils.
Fats aiid oils coiitMiii tliriM* clcinciifs — carlx)]),
oxVLTfU and liN'droi'cM. Alxmt oiu'-lil'tli (A' tlic
Ixxly is ('oiiiposcd of fat. JJcfoi'*^ dcatli re.'-
iVom starvati(Jii 90 per cent, of the Ixxly fat is
(M)llSUlll('(l.
( I ) To furnisli eiier«^y for tlu^ <l('V('lo[)nu'iit of
lieat: (2) to sn[)p]y forcM; ; (I]) to scrxc as cover-
iiiL;' and ])i'ote('tiou in tlie body; (4) to lubricjitc
tile vari(jns structures of the body; and (.")) to
s[)ar(' tlu! tissues. TIk; fats and oils used as foo(]
all serve th(3 same purpose, and come before tlie
carb(jh\'d rates in fuel and force value ; in com^ mi-
ation with ])roteids, tliey form valuable 's
foi' thos(^ eui-'aji'iMl in severe nniscular exercise,
such as army marclnn*^', mining expeclitions, etc.
l\ats and oils ai-e but little clian^'ed durinii'
diii'estion. The fat is divided into little (tIoIjuIcs
])y tlie action of the j^ancreatie juice and oth<'i'
digestive elements, and is absorbed by the system.
Fat forms tlie chief material in adipose tissue, a
fatty layer lying beneath the skin, which keeps
the warmth in tlie bodv, and is re-al)sorbed into
the blood, keeping np heat and activity, and pi'e-
servine- other tissues durini*- abstinence from
food. Fat .sometimes aids the dimsstion of
starchv foods l)v preventiuix them from formine'
34
FATS AND OILS. 36
lumpy iimsscs in tlio moutli and stomacl), licnot^
flic v.'iluo of usin^f Imtter witli ))r('U(l, potatoes,
etc. The animal fats arc more nutrilive than
tlio vo<i^('tai)le, l)utter and cream lieadin^ tlio list.
(\)()kin<( fats at a v<')y liicrli tempt^rature, snch ns
fryin;j^, canses a reactic^n or deconiposition, which
irritates the nnicous membrane and interferes
with dii^J-estion.
The principal animal fats are butter, cream,
lard, snet, the fat of mutton, pork, bacon, beef,
lish and cod liver oil. The ve^ijetable fats and
oils chietiy used as food are derived from seeds,
olives, and nuts. The most imp(n"tant fats and
oils for household purposes are :
Butter, which contains from 5 to 10 per cent, iujttkh.
of water, 1 1.7 per cent, fat, O.o per cent, casein,
0.5 per cent, milk su<^ar (Konie). The addition
of salt to l)utter prevents fermentation. Butter
will not support life when taken alone, but with
other foods is hio-hly luitritious and dio-estible.
Cream is one of the most wholesome andcRKAM.
afifreeable forms of fat. It is an excellent substi-
tute for cod liver oil in tuberculosis. Ice cream
when eaten slowly is very nutritious.
Lard is hog fat, separated by melt inn-. lard.
Suet is beef fat surroundintjf tin; kidneys. .srKT
Cottolene is a preparati(^n of cotton-seed oil. ^'',!TF.*^'
Oleomarfrarine is a preparation of beef fat pi-o- oi.komar-
vided as a substitute for butter.
I
rfi
IM]
DOMESTIC SCILNCK.
oi-ivKoiL. Olive oil is obtained from the fruit, jukI is
considered to ])e very wholesome; in some cases
bein<( preferred to (hither cod-liver oil or cream for
consumptives.
COTTON Cotton seed oil is frcciuently substituted for
olive oil.
Nl TS.
Nuts contain a n-ood (leal of oil.
I
il
I
'r.
CHAPTER VII.
Carbohydrate Foods.
Tlie idt'ji of starchy foods is usually connected
with such substances as laundry starch, corn-
starch, arrow root, etc. These are, of course,
more concentrat('<l forms of starch than pota-
toes, rice, etc. j\Iany starchy foods contain other
in<;redients, and some are especially rich in
proteids.
The following table niay help to make this
clear (Atwater^ : —
1'ekcentagk <»k Stakch in Vkuetahik Foods.
Per Cent.
Per C't.
Wheat bread
7 ") . 6
7L8
7S.7
77
57.4
r>8 1
71.0
7S>.4
I'otatoe.s
21.3
Wheat Hour
Sweet I'otatoes. .
Turnips
<'{UTot3
( 'al)l)age.
Melons
Apples
21.1
(iraham Hour. .
Kye Hour.
6.9
M) 1
Buckwheat Hour ....
Keans
G.2
2 5
( K'ltineal
14 :i
C'urnmeal
Rice
Tears
Haiiaiias
1G.3
2.S 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 dioest-
ed than those belonjxiuir to the animal kiniidom,
therefore it must be remeiidiered that a purely
ve(retable diet, even though it niay be so ai'rang-
t'il as to provide the necessary protein, is apt t(j
37
u
I II'I
ill!
1
v; ;
ill
38 DOMESTIC SCIEKCE.
over-tax the digestive ()r<rans m(3re tlian a mixed
diet from both the animal and vej^etahle kin<^-
doms. ]\Ineh depends upon tlie cookin*^ of the
starcliy foods in ord<'r to render tlicm di'L^estible.
(Study cliapter on Di^'estion in tlie Public Scliool
Physiology.)
sTAHcii. T]h\ diii-estion of stareli — wliieh is insoluble in
cold water — really begins witli the eookini;',
wliieh by s(jftenin^ the outer coating or iibre
of the grains, causes them to swell and burst,
therel)y 2)r('[)aring' them for the chemical change
which is caused by the action of the saliva in
convertiniT the starch into a s])ecies of suijar
before it enters the stomach. SubstaiK-es which
are insoluble in cold water cannot be absorbed into
the ])lood, theivfoi'G are not of any value as food
until they have become changed, nnd made
soluble, which overtaxes the diji'estive orofans
and causes trouble. The ttMnperature of the
saliva is too low to dissolve the starch fi])re
unaide(l. Each of the diirestive juices has
its own work to do, and the saliva acts
directly upon the starchy food; hence the im-
portance of thoroughly masticating such food as
bread, potatoes, rice, centals, etc. The action of
lieat, in baking, which causes the vapor to rise,
an<l forms the crust of stai-chy 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 moi'e im-
portant to thoroughly chew starchy food than
J
srcAits.
89
meat, as it is mixed uitli aiiotlici- (lio^t'sti\t' juice,
w liicli acts upon it in llio stoiiiacli.
Sugars.
Tliri'e ai'c many varieties of sui^ar in (••timimn -i c
us(' \\'A.: cane sutrar, n"ra])e sui:';!!- or i-lncosc. ami
su^'ar ol' milk (lactose). As i'oo<l, sugars liaxe
practically tlie. same use as slai'cli ; sii^ai-, owiiiL;'
to its solubilitv, taxes the (lii-cstive ori-aiis vei-y
little. Over-induli-'eiicc in su^'ar, lioweN.'r, ten<]s
to cause various disorders of assimilation and
nuti'ition. SuiJ'ar is also vei'V fatteiiinL[', it is a
force pi'oducer, and can be used wilii ^^-reatei-
sal'etv 1)\' those enij"a(:'e<l in active muscular
vork. ( \'ine su"'ar is tlie clai'ilied and crvslaili/ed
)uice of the sun'ar cane. Neaily ludl' the su^ar
used in the woi'ld comes from sUL;'ar cane, the
other lialf from Ijeet roots. The lattei; is not
(|uite so sweet us the eane sUL;ar. Su;_:,;(r is also
made from the sap of the m.iple tree, hut this is
considered more of a luxurv : conscciuenih-, not
^•enerally used for cooking" pur])oses.
^Folasses and treacle are fc^rmed in the j)rocessM(»i
of crystallizing- and relin.in;;- sni;ar. 'rrejirl,' '^>^J^^y
the waste drained from nitjulds used in i-etininn-
sui''ar, and usuallv contains more or less ilni.
Cilucose, or e-rai)e sui-'ar, is commonlv manui'ae- ,,i,(
tui-ed from staivh. It is found in almost all the
sweeter \'aiietieS of fruit. it is not so desil'ahi!'
\i;.
A'-SKS
A • ' ; 1
u 1,1:.
(■( !>■
l1
or eeneral use as cane sun'ar
Ih
f
(^nev IS a lorm 01 sue-ar e-aliiere*
th
d 1)V 1
)(•('
IloNKY,
from tlio nectar of ilowering' plants, and st(jre<i
40
i.vl
m
II:
WHEAT.
DOMESTIC SCIENCE.
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, re(piire long, slow
cooking in order to soften the tiljre and render
the starch more soluble. Among the most im-
portant we may place ;
A wheat kernel may be subdivided into three
layers. The first or outer one contains the brjin ;
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 indigest-
ible) to the ordinary flour, but by the refining
j)rocess 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, giv^ing the composition of
bread from wheat and maize, will be of interest
(Stone) :—
I.
COMPOSITION' OF imEAD.
41
o
u
it :
B
2J
- I:
-• '-
11
re
t-
x
1-
CO
I--
^
rt
to
•^
cc
>?:
C^
o
-1"
■i'
A 1
f:
CI
'•'I
'■•,5
c
>'.
<;
w
c
c
PC
&:-
c
s^
c
O
c
o
<3
•c
a
<
£
><
c ^
4-3
.^
01 -,
rt
^.
^
^
•43
c
H-t
U.
■C
»
*<;
1
X
M —
n
1':
\n
CI
JZ
11
IC
1-
1-
—
i~
i"^
1-
r*
CI
^
-r
00
X
>t
I':
«
-t
■M
H)
o
n
01 •
^ • rC
**- i^ c
rt-r rt-r rt^ rtT
PQ p; P:
•^
S
C5
"X
tl
C.
'1
-■
-I
2i
-t<
•*<«
i-H
—
■*
M 00
-f X
■J
C
K
2
^
CC
t-
o
X
o
tc
V
^
c
^
fc.
CO
ts
u
p
(•
o
5
Ti
>«
£
^
<4^
3J
^~'
«c
n-^
S1^
e :j
c3
*^
i:
11
N
42
DOMESTIC SriENCE.
BREAD.
I'lio most v}ilua))l(' food pi-oduct iiuinnfaetured
from flour is bread.
Bread contains so many of tlie in^n-edients re-
quired to noui'isli tlie body, viz. : fat, pnjteid,
salts, sugar an<l stareli, tliat it may well be
termed the "slatKof life." As it does not con-
tain enough fat for a perfect food the addition
of butter to it rendei-s it moi-e valuable as an
article of diet. Mrs. Ellen 11. 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 thes(^ nutritive principles; (3)
it should be light and poi'ous, so as to allow the
digestive juices to penetrate it (piickly and
thoroughly; (4) it should ]»e nearly or quite free
from coarse bi-an, which causes too rapid mus-
cular action to allow of complete digestion. This
etlect is also produced when the bread is sour."
Bread is made from a combination of Hour,
li(|uid (either milk or water), and a vegetable
ferment called yeast (see yeast recipes). The
yeast acts slowly or rapidl}' according to the
tenqjeratiu'e to which it is exposed. The starch
lias to be changed by the ferment called
diastase (<liastase 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
imis-
This
1
COMPOSITION OF I5REAI). 43
which appear {iiid the ^rjuhial K\velliii<^ of thcBi^KAD.
whole mass. It is the effect of tlie carhoiiie aci<l
gas upon tlie ghiten, which, wlieii cliecke<l at tlie
proper t'uiu) Ijefore tlie fennent hecoines acetic
(sour) ])y baking, prodnces the sweet, wholesome
bread which is the pride of all good housekeepers.
The l^nea<ling of In-ead is to break U[) the gas
bubbles into small portions in order that there
may be no large holes and the fei-mentation be
e(pial throughout. The loaf is baked in older 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 sliall have a pleasant flavoi-. jMuch of the
indigestibility of ])read is owing to the imperfect
baking; unless the interior of the loaf lias reached
the sterilizing point, 212 F., tin; bacteria con-
tained in the yeast will not be killed, and some
of the gas will remain in the centre of the l<jaf.
The scientific method of l)akinir 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 se[)arat(i pans, thei-eby s<'curing a uni-
form heat and more crust, which is considered to
hi) th(! most e.'isily digested part of the bread.
SoiiH! cooks consider that lonij, slow baking Dro-
duces a more desirable llavor and renders bread
more digestible. One hundred poun<ls of lloin-
will make an average of one hundred and thirt v-
hve pounds of bread. This increas" of weight is
due to the addition of water.
li
!;1 I'i:
IS
» ';'
i
44
MACA-
RON I.
m:(;K-
WUKAT.
RYE.
CORN.
RICE.
BAKLKV
Domestic sriEXCE.
Macaroni i.s a Hour preparation of ^rcat food
vahio. It contains about six per cont. more
gluten tlian bread, and is r<\L,^arded l)y 8ir Henry
Thonij)son as ecjual to meat for fiesli-formin«^
pui'poses. Dieticians say tliat macaroni, spa-
glietti and vcM'micelli arc not used so extensively
as tluiir vahic deserves.
Buckwheat is tlie least important of tlie
cereals.
Rye is almost C(]ual to wheat in initritivc
value. Its treatment in rei^ard to bread makina"
is similar to that of wheat.
Corn contains fat, pi'oteid and starch, and
produces heat and energy. It is very fattening,
and when eaten as a vegetable is considered
difficult of diixestion. Cornmeal is a whoh^some
food ; it contains more fat than wheat flour, and
less mineral matter.
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 bi;
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 is almost ecpial 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
lie
VE<JKTAnLES. 45
(lif(OHtivo juicoH, and is of no value asainitrient ),
and less protiud antl di<;(\stible car])oliydrat('s.
Oatmeal is one of tlie most valual)l(» foods. <»at.mkai,.
Oats contain fat, protcid, salts and cellulose, in
addition to a lar^re percentafro of stairli. T\\v,
nutritive value of oatmeal is tricat, but nuich
dei^ends upon the maimer of cooking. (See
recipes.) People who eat much oatmeal should
lead a vigorous out-door life. Tin; following
analysis of oatmeal is given (Lethehy): —
Nitrogenous matter 12.6 i)t'r cent.
Carbohydrates, starch, etc 03,8 "
Fatty matter 5.(; ««
Mineral matter ;{.() "
Water 15.Q <<
Total 100.0
Vegetables.
Legumes — peas, ])eans 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 liours, are veiy indigest-
ible. Pea and bean soups are considered xt^i-y
nutritious. Lentils grow in France; they an;
dried and split, in wliich form tliey are used in
soups.
Potatoes are the most popular of all the tubfi-s. i-otatoks.
As an article of diet they possess litth; nutritive;
value, being about three-fourths water. T]uy
contain some mineral matter, hence the reason
why they are better boiled and baked in th<;ir
i
4G
IIKETS.
CAUHOTS,
TUIIMI'S,
PA KS NIPS,
OYSTKR
I'LANT.
OKKEN
VRCK-
TAHLKS.
TOMA-
T( )KS.
CUCUM-
BERS.
ASPARA-
GUS.
HI! U HART?.
ONIONS,
(lARLIC,
SIIALOTTS.
DOMESTIC scif:nce.
skills, so as to prevent the escape of tlie salts
into the water. Potatoes an^ more easily (li<^est-
ed when baked than cooked in any other iorni.
Beets contain between 85 and 90 per cent, of
stareh and sugar, some salts, and a little over one
per cent, of pnjteid matter. Y()nn<r beets, either
in the form of a ve^^ctable or a sala<l, are con-
sidered to be very wholesome.
Carrots, turnips, parsnips and oyster plant,
althoui]fhcontaininf»; a larffe perecntaue of water,
are consider«'<l valuable as nutrients, the turnip
])eincjf the least nutritious.
Green vem'tables do not contain much initri-
ment, and are chieily valuable as atloi'diucr a
pleasincr variety in diet; also for supplyinii^
mineral matter and some acids. In this class
we niay include cabbage, cauliflower, spinach,
lettuce and celery.
Tomatoes arc wliolesome vegetables ; on ac-
count of the oxalic acid they contain they do not
always agree with people of delicate digestion.
Cucumbers are neither wholesome nor di-
gestible.
Asparagus is a nnich prized ^•egetable. The
substance called asparagin which it contains is
supposed to ])ossess some value.
Rhubarb is a wholesome veiretable.
Om'ons, gallic, an<l shallots are valuable both
as condiments and eaten sepai'ately. They con-
tain more nutrients than the last ve<^etables
considered.
botli
CHAPTER VIII.
Fruits.
Fruits an; composed largely of wntd-, with
starc'lics, a vt'g('(al)lo jelly, pectin, ccllulost; and
organic acids. Tlie most important acids in frnit
ai-o citric, malic and tarta?'ic. Citric acid is
I'onnd in lemons, limes and oranires; tartaric
acid in grapes ; malic acid in apples, pears,
peaches, apricots, go()sel)en-ies ancl cnrrants.
Among the least acid are peaches, sweet apples,
bananas and prunes. Strawberries arc moder-
ately 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; (-S) to introduce
various mineral matter (salts) and acids which
improve the (piality of the blood ; (4) as anti-
scorbutics ; (5) as laxatives and cathartics;
(0) to stinnilate the appetitf^ impi-ove digestion
and provide variety in the diet. Apples, lemons
and oranges are especially valuable f(jr the jiot-
ash salts, lime and magnesia they contain.
Fruit as a connnon articU* of daily diet is hi<ddv
beneficial, and should be used freely in season.
Cooked fruit is more c
IS more easily digested than raw,
and when over-ripe should always be cooked in
order to prevent fruit jjoisoning.
47
Jli'
48
NUTS.
TKA.
DOMESTIC SCIKNCE.
Nuts contain |)r()t('i<1, witli .sonic .starch and
su<^ar, ))ut arc not considcn-d valual)lc as nn-
tritiiits. Cocoannts, almonds and En<rli.sli walnuts
are the most nutritiouH.
Beveragres.
Tannin is an astrin«.,^cnt of vegetable origin
which exists in tea, is also found in cott'ec and
wines, and is very injurious. Tea i.S' a prepar-
ation made from the leaves of a slirub called
Thea. The ditference b(;tween ])lack and green
tea is due t(3 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: —
('rii<l(3 protein
Ki'ore
Ash (iniuenil matter)
Theine
'ranniu
Total iiitrogeu
(iHKKN TKA.
Black Tka.
37.43
38.90
10. OG
10.07
4.92
4.93
3.20
3.30
10.04
4.89
5.99
6.22
The .stimulating properties which tea pos.se.sses,
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 nge <
leaves, which become tough as they .,
and the care exercised in their ^ parai di.
Much depends upon the manner in which k^a is
infased. (1) Use freshly boiled water; (2) allow
I
and
I nuts
4
liKVKUACiKS. 49
it to infuso onl}' thrcj* or four niiiiuto.s, in ()r<l«'r
to avoid extract in<^ tlu^ tannin. Wlwn careful I \'
prcpan'd as al)ovt', trais not conHidorcd unwliolc-
sonic for jk!OJ)Ic' in «^ood lu*altli.
CotfV'(5 is niatlc fi'om tlu! Ix'rrij's of coH't'c- cokfkk.
aralnca, which arc drird, roastrd and hrownrd.
Tlie follo\vin<^ tahle ^ivcs an aj)i)roxinjatc idea
of the composition of cofico Ijcans (Konig) : —
Water 1.15
Fat 14.48
Crude tibro 19.89
Ash (mineral matter) 4.75
(Villciue 1.24
Albuminoids 13.98
Other nitrogenous matter 45.09
Sugar, gum and dextrin .... 1.6G
Coffee is frequently adulterated with chicory,
which is harmless. Coti'ee should not be allowed
to boil long or stand in the coti'ee pot over a tire,
as the tannin is extracted, which renders it more
inditrestible. Much controversy has been in-
dulged 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 and chocolate contain more food sub- cocoa.
stances than tea or coffee, although their use in
this respect is not of much value. The following
table gives the analysis of cocoa (Stutzer) : —
4
lI
i I'
Is:
60 DOMESTIC SCIKNTK.
Theobromine 1.73
Total iiit?(ig(!iHm8 HulKstaiice ID.'JH
Fat 30.-)!
Water 3.83
Asli (mineral matter) 8.30
Fihre an<l iion-iiitrogeiious extract 37.48
ALCOHOL. Tlio ns(3 of alcoliol is anIioIIv unnwcssary for
the lie.'ilth ()f tlie Iiuimhh <)r<,^'iiiisin. (Seu Public
Scliool PliyHiolo^y and Tuiupcrancu.)
Condiments.
CundiiiHnits and spices are used as food ad-
juncts; they supply little nourishment, lli(3 efiect
beiniij mainly stimulatinL,^ and are very injurious
when used in excess. Thev ad<' flavor to foo<l
an<l relieve monotony of diet. 'J'he use of such
condiments as pepper, curry, pickles, vinegar and
mustard, if abused, is (h'cidedly liarmful. Salt
is the only necessary condiujent, for reasons
given in the chapter on mineral matter. The
blondinu^ of flavors so as to mak»' food more
palatable without bein;^ injured is one of the fiije
arts in cookerv. Some flavors, such as leinon
juice, vinc<^ar, etc., increase the solvent pi'opei'tics
of the gastric juice, making certain foods iiuht
diijestible.
(.^H A ITER IX.
Preparing Food.
The knowlt'duc of food Nahics {ind their rela-
tion to the ])0(ly \\ill l)e of little use for ])i'aetieal
[)urj)()ses iinl 'ss C()nil)ine(l with the knowled^re of
how the vaiMous foods should ])e prepared, either
hy cookini^ or in whatever foi'in circiniistaiiceH
and the matei'ial niay iHMpiii'e. TW, first re(jui-
site for e(Jokini^ pui'posi's is heat ; thisneeessitates
the use of fuel. Tlu^ fuels ehiefly used for house-
hold pui'poses are wood, eoal, kei-osene oil and
jfixs. Soft woods, such as pine; or hireh, arc; best
for kindlint^ an<l for a (juitdc fii'e. Hani woods,
oak, ash, etc.,, burn more slowly, retain the heat
Ioniser, and are better adapted for cooking
purpc )ses.
Coal (anthi-aeit«') is alxnit 95 per cent, carbon, coal
Tt kindles slowly, <jives a steady heat, and burns
for a loui^'er time without attention than wood.
Stoves for ])urninif oil and i^as hav«; become
popular, and are very convenient and satisfactory
for eookin<^ puiposes.
Oil is considered to be tin; cheapest fuel. on..
CJas is a very satisfactory fuel for cooking ])ur- «as.
poses, but can only Ix^ used in certain localiti(!S.
Making and Care of a Fire.
(il'eat care should be exercised in the selection
of a stove or ranire. The plainer tlu; ran<re the
P
51
62
DOMESTIC SCIKXCE.
i
CARE or casior it "svill Ix; to kt'ep it clean. There slioiild
})e plenty of (laniper.s that can hia used to hasten
tlie fire or to check it. Learn tliorou^^hly the
nianai^enient of the ran<;e before beifiiniinij to
cook. In lightini( a tire, reni(jve the covers,
brush the soot from the t<>p of the oven into the
fire-box; clean out the grate (savint^ all the un-
burned coal, and cinders). Put in shavings or
paper, then kindling ari'anged crosswise, allowing
plenty of air space between the pieces, a little
liard wood and a sinHe laver of coal. Put on
the covers, open the direct draft and ov<'n damper,
then light the paper. When the wood is thor-
oughly kindled and the first layer of coal heated,
fill tlie fire-box with coal even with thi; top of
the oven. When the blue flame becomes white,
close the oven damper, and when the coal is burn-
in<r freelv, shut the direct di'aft. When coal be-
comes bright red all through it lias lost most of
its heat. A great deal of coal is wasted by tilling
the fire-box too full and leaving the di'afts open
till the coal is red. T(j keep a steady fire it is
better to add a little coal often ratlwr than to
add a huge (piantity and allow it to burn
out. Never allovr dust or cinders to accunndate
around a range, either inside or out. Learn to
open and shut the oven door (piietly and (piickly.
Study the amount of fire re(|uired to heat the
oven to the desired temperature. Learn which
is the hotter or cooler side of the oven, and move
the article whicii is being baked as re(|uired,
being very caireful to move it gently.
TABLE OF AMIUIEVIATIONS.
53
Measurements.
Accurate ineaHurcmcnt is nrccssary to insure siieceHS
in cooking. As tliere is such a diversity of opinion as
to what constitutes a heapincr spoonful, all the nirasure-
nients given in this book will be by level spoonfuls. A
cupful is all the cup will hold without ruiniing ovt-r, and
the cup is one holding h pint.
The following table may be used where scales nn^. not
convenient: —
4 cups of flour
2 cups of solid butter
i cup butter
2 cups granulated su<;ar
2} cups pow.lered sugar
3 cups meal
1 piut of milk or water
1 pint chopped meat, packed solidly. . .
9 large eggs, 10 medium eggs
2 level tablespoonfuls butter
•t II II It
Butter the size of an egg
2 level tablespoonfuls sugar .
4 II It flour
■in II cofFee
4 II »M powdered sugar
1 pound or 1 ((uart.
1 II
k "
1 I.
1 I.
1 M
1 I.
1 M
1 ..
1 ounce.
2 ouiices or \ cup.
2 II II II
i M
1 11
1 I,
1 11
Table of Abbreviations.
Saltspoon ssp.
Tablespoon tl)sp.
pt.
Pint
(iallon
il.
Teaspoon tsp.
('iipfiil cf.
(,|iiart ,jt.
I'^^'k pk.
A speck (apk.) id what you can put on a 4uarLer incii scjuare surface.
54
DOMESTIC SCIENCE.
Time-table for Cookingr-
BaKINO BkRAI), CaKKS and PlDDINGS.
Loaf bread 40 to (JO m.
Graham gems 2") t<» .'50 m.
Sponge caki; 4.') to GO m.
Cookies 10 to ].') m.
Rice and tai)ioca ... 1 hr.
Custards lo to 20 m.
Pastry (thin itulT) . . 10 to 15 ni.
Pie crust 2.') to 30 m.
Baked beans G to 8 hrs.
Scalloped dishes. ... IT) to 20 m.
llolls, biscuit 10 to 20 m.
(Jiiigerbread 25 to 30 m.
Fruit cake 2 to 3 hrs.
Bread pudding. ... 1 hr.
Indian pudtling ... 2 to 3 hrs.
Steamed putlding . . 1 to 3 hrs.
Pastry (thick) 30 to 50 m.
Potatoes 30 to 45 m.
Braise<l meat 3 to 4 hrs.
Bakincj Mkat.s.
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, fdlet, 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 -i hrs.
Chicken, 3 to 4 lbs. weight 1 to 1 ^ hr.
Goose, 8 lbs 2 hrs.
Tame duck 1 to 1 ^ hr.
Game 40 to GO m.
Grouse 30 to 40 m.
Small bird.s 20 to 25 m.
Venison, per lb 15 m.
Fish, to 8 lbs 1 hr.
Fish, small 30 to 40 m.
TAHLE OF IMIOI'OKTIOXS.
55
1
1
I
'A
-I
Vk(iktables (Boiling).
Kieu, green corn, peas, tomatoes, asparagiis (hard boiled
<^yK'^) 20 to 25 m.
Potatoes, macaroni, 8(iuaah, cehry, spinach 25 to 30 m.
Young beets, carrots, turnips, onions, parsnips, caubHower 30 to 45 m.
Young cab})age, string beans, shell beans, oyster i)lant. . . 45 to GO m.
Winter vegetables, oatmeal, hominy and wheat 1 to 2 lirs.
Fkyino (Deep).
Smelts, cnxpiettes, fish ])alls 1 to 2 m.
MuHins, fritters, douglinuts 4 to 6 m.
Fish, breaded chops 5 to 7 m.
BnoiLiNci.
Steak, 1 inch thick ..
Steak, 1^ inch tliick.
Fish, small
6 to 8 ni.
8 to 10 ni.
6 to 8 m-
Fish, thick ..... 12 to 15 m.
< 'bops 8 to 10 m.
Chicken 20 m.
Table of Proportions.
1 (it. of liquid to 3 qts. of flour for l)read.
1 qt. of lirpiid to 2 qts. of flour for nnifllns.
1 qt. of liquid to 1 qt. of flour for batters.
1 cup of yeast (1 yeast cake) to 1 qt. of liquid.
I tsp. of soda (level), 3 of cream tartar to 1 qt. of llour.
1 tsp. of sotla to 1 pt. of sour milk.
1 t.sp. of soda to 1 cup of molasses.
4 tsps. of l)akiiig powder to I 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 vcgetal)le, chopped, to 1 (jt. of stock.
U tbsp. of flour to 1 (jt. of stock for thickening soup.
1 tbsp. of flour to I pt. of stock for sauces.
1 tsp. of salt to 1 pt. of stock for sauces,
cornstarch t
4 tbspi
^1)
pt.
1 tsp. of salt to 2 qts. of flour for biscuits, et
Ik (to mould).
56
DOMESTIC SCIENCE.
STIUKINO.
HEATING.
Methods for Flour Mixtures.
Stirring is simply blending two or more ma-
terials by moving the spoon round and round
until smooth and of the proper consistency.
Beating is bringing tlie spoon up through the
mixture witli a (juick movement so as to entangle
as much air as possible.
Cutting or folding is adding the beaten white
FOLDING, of t'SS to a mixture without breaking the air
bubbles, by lifting and turning the mixture over
and over as in folding. Do not stir or bc^at.
CUTTING
OR
RECIPES.
BATTERS, BISCUITS AND BREAD.
Poi'OVEKS.
2 cups of flour.
3 eggs.
12 cups of milk,
i tsp. salt.
Beat tlie eggs (without separating) until very light,
then add tlie milk and salt; pour this mixture onlhe'
Hour (slowly), beating all the while. Beat until smooth
and light, about five minutes. Grease gem ])ans or small
cups, and bake in a moderately liot oven al)(jut thii-ty-
five minutes. They should increase to four times theh-
original size. (This recipe may be divided for class
work.)
Paxcakes.
1 pint of flour.
1 thsp. of inelietl butter,
1 pint of milk.
2 eggs.
2 tsps, baking powder.
i tsp. salt.
Beat the whites and yolks of the eggs separately;
add the yolks to the n)ilk, 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.
PaNX'AKES with BrTTERMILK.
I pint of buttermilk,
I'lour to make a medium batter.
I i tsp. salt.
I ^ 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 liot griddle. An agg may be added.
67
I
58
DOMESTIC SCIENCE.
CoRNMEAL Griddle Cakes.
1 pint of Iiiditan meal.
1 cup of Hour.
1 tsp. salt.
3 eggs.
4 (1.) tnps. baking powder.
1 pint of milk.
Put tlio meal into n l)()w],an<l \)(mv over it just oiioufrli
boiling watca' to scaM it; do not niakii it soft ; let stand
until cool. Then add the milk ; beat the e(^f^s until very
li<^dit, add them to tlu; batter, ad<l the flour and salt in
which the bakini^ powder has Ix^en sifted. jMix well,
beat vi<(orously for a miiuite or two, and bake on a hot
griddle.
Bread (Jriddle Cakes.
1 pt. of milk,
i tsj). (»f salt,
i tsp. of .soda and 1 tsp.
cream tartar.
3 (1. ) tsps. baking powder.
J pt. stale bread crurabg.
2 eggs.
Flour to make a thin batter.
Soak th(^ bread in the milk for one hour, then beat
it smooth. Beat the e<:;<jjs separately till very li^dit,
add first the yolks, then the flour and salt and bakino-
powder. Beat a<^ain, add the whites, and bake (juickly
on a hot irnddle.
i oup corn or ( Jraham meal.
^ yeast cake.
1 cup buckwheat Hour.
Buckwheat Cakes.
1 pt. boiling water.
h tsj). salt.
^ cup white tlour.
I ssp. soda.
Pour the boilin<r water on the corn or Graham meal,
add the salt, and when lukewarm a<ld 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 userl instead of water). A tablespoonful of
molasses is sometimes added in order to make the cakes
a darker brown.
1
RE(^IPES— IIAITEIIS, lUSCUITS AND HHEAD.
50
Fritters.
Beat two ej^crs to^retlicr until li<rl,t, a.ld to them 1 cup
of milk, h tsp. salt and sulHcient flour to make a batter
that will drop from the sponn. Beat until smooth, ll.ive
ready a deep pan of hot fat; add 3(l.)tsi).s. of ])akin.'-
powder to the batter, mix thorou<rldy and drop by spoon-
fuls into the hot fat. When brown on one side turn and
brown on the other; take out with a skimmer .-nid serve
very hot. Do not pit-reo with a fork as it allows thi;
steam to escape and makes the fritter hea\'y.
Gems— \Vn()i-E Wheat or Graham Gems.
2 cups of whole wlicat tloiir.
i tsp. salt.
1 tbsp. sugar.
2 eggs, becaten separately.
1 cup milk.
1 cup water.
Mix flour, salt and su(rar. Beat the ecrtrs until lif^ht,
add the nn"lk and water, stir this into the dry mixture.
I>ake in hot gem pans for 80 minutes.
CORX ^Il^FFINS.
1 cup cornineal.
1 cup flour.
1| cups milk.
2 thsps. butter.
2 tb92)s. sugar.
A tsp. salt.
2^ tsps. baking iHjwder.
1 <*«fe'-
Mix all the dry inj^redients to<^^ether. Melt the butter
in a hot cup. Beat the ee-(r till lie;ht. Add th<! milk to
it and turn this mixture? into the bowl containin*'- the drv
ino^redients. Add the melted butter and beat vinrorouslv
and (piickly. Pour into buttered nnitlln or gem j^ans, and
bake for one-half hour in a mo<lerate oven.
Quick Mt'Fi'iN's on (Jem.s.
1 pt. of milk.
1 oz. butter.
3 cu{)s of flour.
4 tsps. baking powder.
1 tsp. salt.
3 eggs.
:-i
t ?.
^.1
()0
DOMKSTIC S('IK\<'K.
Brut tin' »'f^^s s(»|Minit('ly till li^lit, luM tlic yolks to thr
milk, tln'ii i\\r Hour, wliich iimst 1m' iiion^ (H' Icsh, acconl-
in<^ to tlio (jUJility. 'Vlw, Iwittcr imiHt ho. thin and pour
IVoui tli(5 spoon. Now add tlu^ nirltcMl l)uttrr and salt;
;^iv(» tlur wiioU^ a vi;^orous bratinjj^. Now add ilus hakin;^^
powd«'r and tlu^ wi'll Ix'atrn whites, stii* till thoroughly
mixed. Uuki; in nniflin rin;^s in a (|uick oven or on the
jjjriddlc.
Tka liiscriT.
1 pt. of (lour.
I oup milk.
*JJ tajiH. I)iikiug powder.
.^ tnp. suit.
I timp. lartl or hutU^r.
i tsp. Hiigur.
]\Iix thorou<;hly in a siovt^ the Hour, suj^ar, salt and
hakinj^ p()w<h'r, and rub throu^li tiio si(;vc. Hub the
l)utti'r or lard itito this mixture. Now add tlio milk,
stirrin*; (juickly with a strong spoon. Spriid^hi the l)oar<l
with ilour, turn out the <l()U<:jh upon it. lioll to the
thickness of about i ineh,cut witli a small cutter. Bake
in a (juiek oven. Do not crowd the biscuit in the pan.
They should bake IVom 10 to 15 nnnutes. (All biscuit
dou<^hs should be mixe(l jis soft as it is possible to handle.
Sour milk may he used in this recii)e by substituting^-
soda for the bakinjj^ powder.)
Hot Corn I^>ueai).
1 o/. of butter.
2 eggs.
1 tsp. of soda.
1 qt. of corumeal.
1 tsp. of salt.
1 pt. sour milk or buttermilk.
Put the cornmcal in a larjjjo bowl and pour over it just
enoujj^h boilinjj^ water to scald it throujj^h. Let it stand
initil cold, then add the o<.(<jjs well beaten, the milk or
buttermilk, salt, and butter (melted); beat thorou<;hly.
Dissolve the soda in two tbsps. of boiling water, stir into
HKCII'KS MA'ITi:i{S, IMScriTS AND I'.RKAI).
C>\
tin- inixtun;, liini (|iii('kly into n (^rn.,isr(| .s(|U}irr, hIihIIow
p.iM, put into a liot own and hake 40 inifnitrH.
Sll(>|{'l'( AKIiS.
(Suitdftir for Htrairhrrrii')* or ami .sincffiifif fruit. )
li tspH. Itiikiiij,' |M»\v<lfr, or ^ tsp
soda niK
J tsp. Halt.
1 1 tHi
). cream tartar.
earn tartar or hakin^r j,«,\v(|(!r
\«! iiKial
I pint Hour.
I cup Hwrct or Hour milk.
] <-up Inittcr.
Mix tli(! salt, Hoda, (;i
witli the (lour, sift; ruh iii ihr huttor until IIik! lil
Add tlic Ii(|uid ^nadually, ini.\iM«r with a kiiifr, and use
just ('n()U;^di to uiak<i it of a li<,dit si)on<^ry consistency.
'I'urn tlic dou^^di out on a well ilourcd hoard, p.it li;;litly
into a ilat cake and roll j^^cntly till half inch thick. iJakc
cither in a spid((r or ])i(i plate in the oven; split, Imtter,
and Hpread with the I'ruit.
DoiKiiiNrrs.
» egg.
1 thsp. melted hutter.
^ tsp. Halt.
I tsp. cream tartar.
h cup Hiigar.
I eup milk.
h tHp. .s(Mla.
1 8Hp. ciiiiianu)!).
Flour enough to make into a Hoft dough.
Mix all the dry in^m;dients, beat tin; e«r^r until ii(r},t,
a<ld to this the milk, suj^^ar and melted hutter. Pour
into the ilour, mixin<^ carefully into a soft dou;;h. Have;
the ])()ard well floured. KoU oidy a lar^^'e spoonful at a
tinie. Cut into tlie desired shape and drop int(^ hot fat.
The fat sJiould be liot enou^di for the douf,di to rise io
the top instantly.
C)2
DOMKS'I'U; SCIKNCi;.
: i
'I
m
As l)n»;|(l is niic of llir lliosj, im|)n!<}int. Jirticlcs nl' I, lie
«ljiily <Ii<'(, it iiMlmnlly t'ollows (linl, sjn'ciMi Jillriil inn
sliniild ln' oivrii to ;i suljjrct upon wliicli llio lirnltli
of tlu' r.iinily, to a ^I'cat; t'xtciit, tlfpciuls. A kimw-
1(m1o^(« (if ( lir clicMiical cliaii^^t's and tlicii' cH'cct; (sec (Miap.
VII) nuist lie innh'rstood iM-I'drr lO'nticirncy in hrcad-
inakini;' can !»(> atlainrd. Tlic first t'lmicnt. to considci* is
tlic V'W.s/, and tlu^ i^fncrat inLj *)!' carlMtnic acid ^^nn, .so
as to Iiavc tiic hrcad lii^dit, tcndci*, and ]»orons.
Yeast is a plant or vcuclahlc ^^I'owtli prixiuccd IVoni
P'ain wljicli lias connncnccd to hud or sprout, an<l wliicli
foi'Uis tlic sul)stancc called <liastasc. 'i'liis sul)stanc(^ lias
tlio power to convert starch into su^^ar. (See (Mtap. \'1I
for I'tlect of yeast U[)on flour.)
The tenip»>rature at which fermentation takes ])lace,
and ^vhen to check it, jin^ important features of hroad-
uiakiuiT.
The licpiid (milk or water) shouM he te])id when mixiMl,
as too iji'eat heat destro\s tlu^ j-i'owth of tlu' xe.ist,. The
douii^h shouM rise in a. temperatun^ of 75
ei"
f(
rmcntation
has 1
)ecome acti\e
Aft
th(^ tempei'aturc may ht
trraduallv l(»werod — as in settine; hread over uiiiht- -
without injury.
Avoid a cold (h'aft or sudden chan^^e of temperature,
as it checks fernuMitation and aflects tln^ flavor.
Never allow hread to I'ise until it " settl
es, or runs
ovi'r the side of the howl. The usual I'ule is to let it
rise until it is douhle in hulk, hotli in the howl and after
it is put into the pans. If it is not convenient to hake
the bread when readv, it uuiy ])e kneaded aj^ain an<l ke])t
" ; t
Ki:( ll'KS IlKKAI).
63
Til
nil IS
Irt it
after
l»ak(i
kept
III a. cnnl jdace, In picNcrit Mouriii;^^ Iln-ad sliniiM l>o
iiiixcfl ill a sloiie or «fraiiih' Ih»\vI.
'riie oiil\' iicccssjiiv iii'Mt'dit'iits I'or l)rea«i air wah-r.
lloiir, sail , and \fasl. Sii";n' ntiiv- l)t'a<M<(| tn rcshnc 1 lie
natural swrelnrss ol' llic llMiir wliicli lias Ixfii lust iliiiiip'
rmnciitation, hut. it is nut iifcrssaiy. If milk is u.s<m|,
aii<l tIi(M)rfa«l \vrll l<iira<lt'(|, nu other sliurtrninij is re-
(|uii'('(| ; l)iit with water, tlie aiMition of a, little liiitter
or (JrippiiiLf makes the hread more, tender, therefore it
is inoiMj (.'asily penetrated l»y the; diLC<'sti\e lluids. Toiii^di,
leathery luead is not ejisily <li;4esle«l, no matter how
li;^dit it may be. As already stated, hy the action of
heat the ferment is kille(|, the starch ;4ra ins rii|»lnred,
the <;as carrit d oil, an<l the crnst formed. In uidei- t hat
hread mav he thorou'dih' cooked, nnd i)lentv "f <'rust
formed, ea<'h loaf should Ix; haked in a ])an ahont 4 inches
deep, 4 to () inches wide, and from 8 to I 2 inches lon;^*-.
Smaller loa\es are even more desirahle. It is M-iy <litli-
cult to l)ak(^ a lari;(; loaf so as to insure the escape of
all the carhonict acid <;as, and to cook the starch sutli-
ciently Avithout injurine- (In; crust, hesiiles entailin;:,' an
unne('essar\- waste' of fuel. The custom of hakin*!; se\--
eral loaves toeether in one lariie ])an is <'ontrar\' to all
scientific rules of hread-iiiakin<'". '^i'h(!o\en should Ik; hot
enough to brown a s[)oonful of Hour in iive minutes,
for bread. The doui^h should rise duriiiLj the fi?st fifteen
minutes, then be<.jiu to brown; keep tlit; heat steady for
th(^ next fifteen or t wenty minutes, then decrease it. If
the oven is too hot a hard crust Avill form and ])ievent
the douirh i'rom I'isinif, which will not onlv canst; tlnj
bread to be heavy, but will prevent the eas from
escapintj^. If, on the other hand, the ov^.-n is not ]u)t
I:.
} ,
64
domestic; science.
enou^li, tlu! ])n*ad will go on risiiij^ until it Im'cotucs sour.
A lojif, the si/o ulrcudy iiu'iitioucd, hIiouM take from
fifty-tivci to sixty iiiiiiutes t<j l)siku, and .should give a
hollow sound, if tapped, wlu'U removed from tlu; oven.
IJetlrr take too long than not long enough, as doughy
bread is most objectionable and unwholesome. If tlie
crust is l)eglnning to ])urn, cover the loaf with brown
paper, and reduce tlu; heat, but have a brown crust, not
a whity-))rown, which is xisually hui'd and without flavor.
Upon removing tlui loaves from tlu^ pans, place them
on a rack, where; the air may circulate freely. Never
leave wavm bread on a pine table, or where it will absorb
odors. •
HiiEAi) Made with Wateu.
2 quarts tloiir.
1 tl)8[>. Bugar.
1 pint lukewarm water.
I tap. salt.
I tltap. hutter, drippitig or lard,
•i cake oomprt'SHed yeast, dissolved
in 5 cup water.
(This recipe is lor Manitoha Hour. A little more line Hour M'ould Ite
necessary. )
Sift the Hour. Put the salt, sugar and ])utter into a
Inrgc; l)o\vl, pour on the warm water, stir mitil they are
dissolved. Add the Hour gradually until it forms a thin
batter, then add the yeast; beat vigorously for at least
five minutes. Add more flour until the cloujdi is sti^f
enough to knead. Turn out on the board and knead for
half hour. Cover and let rise until double its bulk.
Form inio separate loaves, put into tln^ pans, co\ cr, and
let rise agaii. till doubb) its bulk. Bake in a hot oven
ab<mt an hour. (Milk or half milk may be substitute*!
in this recipe.)
^
in;(ii'i;s uhkad.
Bkfad (with a si'onck).
65
] tl)S|>. ImttiT.
I tlis]). .siij;;u-.
[, cup yea-st or }. yeast tnkc.
I tsp salt.
I jit. wati'i'.
AlHiiit 'J i|tH. Hour.
I*ut the Inittt'i". su^ar mikI sjilt in the iiiixiii;^ ))owl, .'uld
J cup l)(»iliii;,^ watci' to tlissoKc lliciii: tlini tuld cikiuoIi
lukcwanii water to iiiaUo a ])iiit, -> cups ol' Hour, tlicii
tilt' ycjist fit* tli(^ cakr is used dissolNc in } cup tfpid
watci"). (Jive it a \ i^(ti( mis Ix'.it iiii;\ coNrr, and Ift it i'is(>
over nij^ltt. In tiu) niorninLC add llour to ni.ilvf it still
(.'non;:;h t(j knead. Knead i'm' \ hour. ('o\ ti- t-loscly, let
it rise till it doubles its huik : shape into loaves, let it
ris«! ii^ain in. the pans; hake as dircetud in previous
recipe.
WlKH.K WllKAT (>U (iltAIIAM IlilKAD.
I pt. milk, scaMfil ami cooled.
1 tsp. salt.
'J t-apH white llour.
- t lisps, siigar.
."» nr (■) cups while wheat flour.
.', yeast caUe oi' ;;, cup yeast.
.Mi.\ in the same oi'dei- as i;i\cn in pre\ iuus I'eeipes.
Wholewheat tlour makes a sofier d(tU'di, coiiseiiuentlv
does not leijuii'e so nuich kiieadin;;;, otherwise it shouhl
he treated tlie same as otliei" I )i'ea< I , a!ln\\ i nu," it a little
lonoei- time for hakin;^-; il' to(j nioist, a eupl'ul oi" white
ilour niav he a«lded.
^'r.AsT.
steep J, cup of loose hups in 1 (piai't of hoilitiL,^ watej-,
in a e-nniile kettle, ,") nnnuies. ]\Ii\ I cuj) oi" llour, ] of
a cup suj^ar aiKJ I th-o. salt. Strain tlie hup li(|Uor ami
[»oui' it hoilin;;- into the llnur nnxiure. jloij 1 minute, »»!•
till thick. When ('<)(.l.»j ;id(l I cupul' yeast. ('oxcraiKl
set in a warm place until loam) , which will he in 4 or r>
III
0()
DOMKSI'IC SCIKNCK.
hours. \\)ur into stoiK^ .j-"'^. whicii should br not. inon^
than hair Tull, and kr(!p in a cool jtljicc (ThiTr hoilcd
potatoes may ho Uiaslied sniocjthly Jind add»'(l to this
yeast il' desired.)
SAIJCKS AM) .MILK SOUPS.
Wll[TK SaICK.
(Far VrjrOtft/i s, /'/;/</•>•, </<•.)
I pt. milk.
4 (1. ) tltspH. iloiir.
i ssj>. whit<' i»«'i)per.
2 tlwprt. Itutter.
\ ts|). Halt.
Tle.'it tli(^ milk onti* hot water. I'nt the huttei' in a
^^ranitc sauce) Kill .'iiid stir till it melts, hcin;;; cartd'ul not
to hrowii. Add the dry Hour, Jin*! stir (juiekly till
well mixt'd. Add the milk iiraduall v, stin-intr cai-td'nIK'
(especially IVoiii ilic sides) \nitil pci-fcetly smooth. J^v't
it l)oil until it thickens, tlien add salt and pepper.
In usinj^r this sau(M» foi* creamed oysters, a(M J, tsp. of
celery salt, a lew i^iains (»!' ca\'enn<' j)ej(jM'i-, and a tsp. ol'
i( uioii juice.
I)|{.\WN iJriTKK SaICK.
I |»t. hot watir' <ir .stixk.
.Jv «'Uj» llUtttT.
.•l S.sp. pt'plKM'.
1 (1. ) thsps. Hour,
^ tH|». salt.
Put the hutter in the saucepan; when melted add the
tiry lloui-, and mix well. Add the hot watei- or stock a
little at a time, and stir rapidly till it thickens; when
snuxjth add the salt and pepper. J>e careful to have all
UECII'ES— SAfJCKS AM) MILK SOI IS.
07
saucM's In.. IVon. Iui..ps. (Hani hn\Uu\ ..^r^.s may 1„. ,ul.l..<|
tn tins saner inr hako.l or hnh-d tisli. Two tl>sps of
^•i'opiHMl iHirsloy may !>,. acMrd if parslrv sauce is
<l<.'siru<l.)
Hkowx SArci:.
1 pt. liot 8t(»ek.
2 tLsjlH. l.llttLT.
i tsp. ,s;ilt.
I tl).H[p. Ifinon jiiicf.
- tl)H|),s. iiiiiic»'(i oiiions.
t tlfspH. Iluiir.
i HHp. pepper,
^'.ininiel fiioiiyli to rnloi-,
.Mil
incc tl.(! ()iii«,M an.l fry il i„ the huttn- T, mimitrs |:,.
''.•tn.'ful not to l>nn. it. \V|„.n tl.(> hntt.-r is Imonv,.,..! a.j.l
tl»e dry flonr, and stir w.-ll. Add ti.o Lot stod. a littl.
Mtatimo; stir rapidly nidi! it thickens and is p.-ifrrtly
sn.ooth. Add the salt an.l p.ppor. Simmer 5 n.inutes,
and strain to remove the <<ni(jn.
ol'
ol"
Cauamki. for CoF.oinxci Soi'ps and Saicks.
Melt 1 enp <,r sn-.r with 1 tl,sp. (,f w-.tcr in a IVyin^r.
pun. Slir niitil it l^eeomes of u dark hrown rolor Ad.l
I nij) of hoilino; water, simmer 10 nu-nntes, and hottle
when cool. This colorin- is uselnl for many purposes,
•md IS more wliolesijini; than ljrowiie<I butter/
M<)<K Piist^iK S()i;i'.
I pt, rtt* wi'il toniatoi'H.
L* tl).sp.s. flour.
h tap. 8()<Ia.
1 tsp. .salt.
1 pt. milk.
L» tiwp.s. hiitter.
.j t.sp. pepper.
Reserve * cup of the milk, put the remain.hr on 1,
cwk ni a stew-pan. Mix the Hour uith the c.M milk
(IS
hoMKsrir SCIKNCK.
uiid stii* into \]\v IxHliiiL^- iiiilU. i\uAi for 10 iniiuitcs,
tlicu a<M tli«> smII, |>»'|)|m r .mikI ImMcr. Stir tlic S(»il;i iiilo
(lir liot loliiMtdcs ;ili<l stil' .1 llliimlr, (licil nili (lll'niiifli ->
strniuiT. A«M (lie stiaiiuMl loin.ilors tn jIn- I liickfiic*!
lllilU, <'lll*i srr\r jit nfu'c.
Potato Sorr.
V
•I pot;it(M's, iiK'iliiini Hi/t".
"2 tl>s|»s. niiiuTil nil ry.
*J tl)s|ts. of lliiiir.
,\ ls|i. «>t' |M|i|Mr.
.Jj tsp, liiiiu Til |i;uNl('y.
i ^ piiitH (if milk.
•( t llH|)S. Illilli'tHl oilinliH.
1 Up. <:f Hillt.
I lltsjt. of l>uttrr.
I';ir«' llic potjittK's. ])l;i('(' on llu' tire in rii(Hi;j;li hoilin;^
w.MttT 1«» coNt'i', ninl codk loi* *)() iiiiiiutrs. nrsci'vc .', cup
milk, ])ut (he I'cm.iiiulcr in (lie (IoiiIjIc hoilci' with <lu^
onion :\\u\ itIciv .'MmI jiK-u-c on (he lirt'. Mix ilii; cold
milk with (Ih* IIoui' ;in«l stii' into ()i<> Itoilinij^ milk. When
ih
jc potatoes arc co(tkc(| pour o
ir tl
ic wattT, mas
li tl
icm
until tin;- and li^ilit. ( li-aduailv heal into them tlic milk ;
now add sidt, pcjtpcr and huttcr, and I'uh tlu^ souj*
th
u'ou<in a sic\«'
lu'iurn to the tii-<> and add the minced
])ar.s'.ey ; sinnner i'or .") minutes Mud serve inniiediatel y.
(The parsley may he omitte(| and cclei'y salt suhstituted
fur il
U! nnnce<
1 eel
cry.)
1 li«;iil colory.
I ])iiit *ni
Ik.
I tlisj.. l)iittcr.
h tsp. s..lt.
CklKKV So IP
I pint M'.itor.
I tl)8p. chopped onion.
'2 ll.
»SI)S.
Hour.
n»\t. prppci
Wash and scrape the celery, t'lit into !. inch ])icco.s, pnt
it into the 2)int ul' boilin<^ salted water and cook until
": \
KKcirEs i:<;(js.
69
vojy soft. Masli in tin; wator in wliicli it w.-ih boih^d.
Cook tlw; onion Avith tlic^ milk in a (lonhic hoilcr 10
minulrs an<l ,'nM it lo tin; cclcrv. KnI) ;ill tiirouL^i a
strainr)* ,'uhI |)ut' on to l)oil anain. Melt (Ik; linttci' iji a
.saucepan, si ii- in <li«; lloni* jnnl cook inilil smooth, hut not
brown, then slir it inio the hoilinj^r .s()ii|). A<M tho salt
an<l pL'pjx'r; sinnncr 5 minut«'H an«l strain into tho tureen.
Servo very liot.
K(;(is.
While c^^^j^s arc^ nutritious and valuable as food tlicy
should not be used too freely, as they are a lii^hly con-
centrated form of food, 'riu! albumen (white) of emr j.s
one of the most valuabhj tissu(i builders. Much depends
upon th(5 !nanner in vvlii(;h they an; cooktid. K;^^;^^s fried
in fat or hard l)oiled aro very indi^^estible. ])(j not use
an eeMf unlil it has Ix-en laid some hours, as the white
does not becouMi thick till (Ik'Ii and cann(jfc be beaten
stifK K;^^^^s should Ix; kept in a cool daik ])lace, and
handled cai'efully in order to a\(jid mixing the white
and yolk, which causes the o^^ to sp<jil (piickly.
I
J^>()iLKi) K(;(is.
Have tlie water l)oilin<''in a saucepan. Put in the em'"s
and move to tlu; ])aclv of tlu; stove where tlu; water will
keep liot, about 175 or ISO F., for from S to 10 minutes.
If the back of tlie stove is too liot, mov«! to th(r hearth,
'^j'he white should be of a soft, jelly-like consistency, the
yolks soft but not li(piid. An e;^r(jr to be c(x>ked soft
should never be cooked in boilinic water.
70
DOMESTIC SCIENT'E.
Haui) IJoii.kd Ki;(js.
Cook <';^<^r,s for 20 luiiiutt.'s in water just below tlie
boiliui^ ])oin(. 'I'lie yolk of an viric cooked 10 minutes is
tou^di an<l in(li^a'stil)lo ; 20 miiuites will make it dry and
mealy, when it is more easily penetrated by the ^'astric
fluid.
Poached E(j(is.
Have a clean, sliallow pan nearly full of salted and
boilin^^ water. Remove tlie scum and let the water just
simmer. Jne.ik eaeh e^<i^ carefully into a saueer and
slip it <^en(ly into the watei-. Dip the water over it
with th(^ eml of the spoon, and when a film has foi'med
over th(^ y^'ll"^ «*n>d the white is like a ..oft jelly, take up
witli a skimmer and place; on a piece <jf neatly trimmed
toast. I'his is the most wholesome way of cookin<^ ^'iiii^
for serviuLT with ham or baeon.
Omelet.
Beat the yolks of two eg^fi, add two tl)sps. of milk, 1
ssp. of salt and -} of a ssp. of pepper. Beat the wliites till
stiffand dry. Cut and fold them into the yolks till just
covered. Havi' a clean, smooth omelet pan (or spider).
When hot, rul) wvW with a teaspoonful of butter; see
that the Initter is all over the pan, turn in the omelet
and spread evenly on the pan. Cook until slightly
])rowned luiderneath, bein^^ careful not to let it lan-n ; set
in a hot oven until dry on top. When dry throughout,
nni a knife round the ed<;e, tip the ])a!i to one side, fold
the omelet and turn out on a hot platter. This may be
UKCIPKS — K(JGS.
71
iiijulo })y bc'jitin*^ the wliites and yolks to^^rtlxT for a
plain omelet. A little chopped parsley, a little tine
^rate(l oni(jn, a tbsp. or two of chopprd ham, vral or
chicken may be spread on the omelet brfore ioldin;^.
Cli' CrSTAIlF)S.
I pt. of milk.
J cup of sugar.
- eggs.
i ssp. grated nntniog.
Beat the ejjfjjfs until liirht, then add the sn<rar; l)e:it
again, add the milk and nutnieg, stir until tin* sugar is
dissolv^ed. Pour into custard cups, stand the cups in a
pan of boiling water and then put the pan in the (acu.
Bake until the custards are set, or until a knife mav be
slipped into the centre without anything adhei'ing to it.
When done, take them out of the water and stand away
to cool. (This custard may be poure(l into a l)akingdish
and baked in a (piiek oven until tirm in the centre.)
BolLKI) CrsTAIil).
1 pt. uf milk.
2 tbsps. sugar.
2 fggs.
\ t.sp. vanilla.
Put the milk on in the double; ])oiler, 1»eat the sugar
and yolks of eggs together until light, then stir them
into the boiling milk ; stir until it begins to thiek<'n,
then take it fj'om the tire; add the vain"l!a and stand
aside to cool. When cool, pour into a glass dish, licat
t) '• whites until stilK, add three tbsp.s. of ]i()\vdered
su"'ar <rraduallv. Jleai) them on a dinnt-r iilate and
stand in the oven a ikioment until sli<rhtlv brown, then
loosen from th.e plate, slip otF gently on top of the cus-
tard ; serve v«'ry cold.
72
DOMESTIC SCIKNCE.
F KIT IT.
If pooplo would only realizes tlio value of fruit in its
natural stato, much of t\ui tini(; drvotcil to tli(! prepara-
tion of pies, ])U(l(linys, etc., would 1)(3 saved. All un-
cooked fi'uit should he thoioughly rip(i and served fresh
and cold. Sometimes fruit is more easil\' di«^ested wlien
tlie woody tihre has heen softened l)y cookin<^ than when
in its natural static therefore a lew simple recipes for
cooking fruit are ;;iven.
AlM'LKSAl'CE.
Pare, core and (juarter (> or 8 t.'irt apples. ]\Iako a
syrup with J cup of su;;'ar, J cup of watei", and a little
grat' d lemon peel. When lioilin^, add the apples and
cook carefully till they ari; just teiuler, hut not hioken.
Remove the'm carefully, boil tlu; syrup down a little and
pour it over the ajjples. (For sei'vin»jj with I'oast ^oose,
etc., cook the aj)ples in a little water, mash until smooth,
add suo-ar to taste.)
Coddled Ai-j'les.
Pare tart apples of uniform size; remove the cores
witliout hreakin*^ the apj)les. Stand them in the ])ottom
of a <i;ranite kettle, sprinkle thickly with sugar, cover
the bottom of the kettle with boiling water, eoxcr 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 a>id stand away to cool (delicious
served with whipped cream).
KKCII'KS Klil IT.
73
y
111*
IS
Stewki) Pkuxes.
Wash carefully and soak in water an liour iK-Tore
C()()kin<^, put them into a porcelain or <^ranito kettle,
cover with builiu'C water ami let thi'in siiniiier until
tender. Add a thsp. of suLi.ir for eaeli ini\i of prunes,
aud boil a few moments lonj-er.
Ci{.\Ni5i;i!i{ii:s.
Put 1 pint of cianberries in a ^^ranile sauo«'[)im, I cup
of su«^ar, 1 cup of water. After tliey be;;in to boil eook
10 minutes, clost-ly covered. ('I'iiis niay l)e pi"ess«'d
throue;h a sieve while liot, removing* tlu; skins, if desired
for a mould.)
Sti:wi;i) KiirnAKU.
Wasli the; rhubarl) (if vounLT Ji'id temh'r it will not be
necessary to remo\e the skin), cut into jiicccs about 1
inch loniT. To e\erv' H). of rliub.nb allow I lb. of su*rar.
Put tht! I'hubarb into a porcflam or i^ianitt; kettl«>, cov«>r
with the srt;;ar, and stand on the ])ack part of th.^ lire
until the sui^ar melts. ]\Iove forward, let sinnner for a
few minutes without stirrintr, turn it out candullv to
cool.
Bakkd ri:.\Ks.
Take lar<^e, sweet peai's, wijx' them but do not remove
tlie stems. St.md tli<Mn in an earthen baking dish, pour
around them a cup of boilin<^ water, add 2 tl)sps. su^ar,
cov«'r with another dish and bake slowly until the pears
are tender, bastinj^ occasionally with the .i(|Uoi-. When
done, stiind away to cool in the dish in which they were
baki'd. When cold ]iut them into a ^dass dish, pour the
li»|Uor over them anil serve.
74
|)nMKSTI(? SriEXci:.
l>.\Ki;i) AlM'LKS.
ViiVCi Jind coi'o, witliout l)r^'akin;^^ tnvt .Mpplcs. Put
tlieiii into a sluillow eurtlicn disli, fill tlu^ cavities -vvitli
HU^^oir, a<M water to cover tli(; l)()ttoiii of the dish. IJake
ill a (jiiick oveii till soft, ))astiii;^ often with the syniit.
((^)iiinces may Imj hake«l in the same way.)
VK(JK'I'AP.LKS.
Ve<retal)leH sliouM \)r tise(l verv freeh', as they contain
saline substances which counteract thi; effect of t(jo mucli
meat, and are the chief sotu'ce of mineral supply for the
body. In cookinjif ven^etahles, a c(jmmon I'ule is to add
salt, while cooking, to all classes e-]'()\vin<( above ground
(including onions), and to omit salt in the cooking of
vei.j(!tal)les <;rowini£ nnder'j;round. In cookinif vegetables
cani must l)e taken to preserv«; (he llavor, an<l to pi"e\ent
the waste of ndneral matter.
Cr.t a small head of cabbage in (juarters, soak in cold
water 1 hour, drain aiid shake (by. Kemo\ e the stalk,
or hard part, and chop the remainder rather tine. Put it
into a stew-})an with enough boiling water to cover, and
l)()il 20 minutes. Drain in a colander. Turn into a liot
dish, and pour over it cream sauce or a little melted
butter, pepi)er and salt.
C'aI I.IKLOWKH.
Pick off till' oufsithi leaves, soak in cold salted water,
top downwards, for 1 hour. Tie it round with a piece of
il
UKCIPKS — VK<JET\HI.KS.
/ ;>
twino to pi'cvont ])roMkiiii^^ Cook ii» IxMlin;^ saltnl water
until toiidcr, rniiovo tlio striii^f, turn into a liot dish witli
tlio top up, coviT witli crrain sauce (jr drawn l)Uttt'r
sauco. (When cold, it may Im' picUfd to piccts and s«'rved
ill a salad.)
C'km:ky.
Scrapo clean and cut the stalks into 2-incli pi«'coH ;
cook ill salted water until tender, drain and cover with
a white sauce. ^J'he sauc»! shouM he made with the water
in which tlie celery lias been stewed. ♦
>\«Mit
cold
;talk,
l^it it
and
a hot
lelted
ater
'ce ol
Doll.r.l) I'.KKTS.
Wasli, hut do not cut them, as that injin-es the color.
Cook in ))oilin;^ water until tencler. When cookc^l ])ut
them into a pan of cold water and ruh otl' the skins,
'i'hey niay Ihj cut in slices an<l served hot with peppta*,
hutter and salt, or slicetl, covered with vincLjar, and
served cold. They may be cut into dice and s«'rved as a
salad, either alcjne or mixed with potatoes and other
Ve<retahles.
l^EAXS (DUIKD).
Lima beans sliouM be soaked in warm water over
ni;jht. In the mornin*!; drain otl* this water and cover
with fresh waiMii water. Two hours Ix fore n»'eded drain,
coNcr with IjoiliuiT water and boil liO minutes; drain
an^ain, cover witli fnvsh boiling watei', and boil until
tender. A«ld a teaspoonful of salt while they are boil-
iuLJ. When cooked drain them, add a little butter,
pepper and salt, o)' a cream sauce.
■,%.
IMAGE EVALUATION
TEST TARGET (MT-3)
7
A
'd^-
/.> ms'.
> fJo "'//sS>.
(/.
&
^
1.0
[f: IIM lllllM
iL' IM III 2.2
u 1^
I.I
1.25
u
12.0
1.8
U IIIIII.6
V]
<?
/i
7
y
-<^
Photographic
Sciences
Corporation
33 WEST MAIN STREET
WEBSTER, N.Y. 14580
(716) 872-4503
is
76
DOMESTKJ SCIENCE.
^-:i
Asparagus.
Wasli tlic fisp.irai:;ns well in cold water, reject tlie
tonj^li parts, ti<i in a buncli ov cut into pieces 1 inch long.
Put it in a kettle, cover witli boilin;^ water, and boil
until tender. Put it in a colander to drain. Serve with
melted butter, pepj)er and salt, or with a cream or drawn
butter sauce.
Onions.
Scald in boiling water, then remove the skins. Put
them in l)oiling salted water; when they have boiled 10
miiuites, 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 witli 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 liot boiled potatoes, add 1 tbsp. l)utter,
J tsp. of salt, J ssp. of white pepper and hot milk or cream
to moisten. Mash in the kettle in which they were
boiled, beat witli a fork until they are light and creamy.
Turn lightly into a disli.
HECll'KS — Vi;(iKTAl!LKS.
77
Potato PrFi-s.
Proparoas for mashed potatoes, add iii;,^ a little choppcid
parsley or celery salt if Uu) flavor is liked. Beat 2 e<'-<-s
yolks and whites separately. Stir the beaten whites in
carefully, shape into smooth balls or cones, ])nish li'dith^
witli the beaten yolks, and bake in a moderately hot
oven until brown.
Cream EI) Potatoes.
Cut cold boiled potatoes into thin slices. Put thvm
in a shallow pan, cover with milk and cook until the
potatoes have absorbed neai-ly all the milk. 'J'o 1 pint
of potatoes, a<ld 1 tbsp. of butter, J tsp. of salt, }. ssp. of
pepper and a little chopped parsley or onion.
Baked Potatoes.
I Select smooth potatoes of uniform size, wasli and scrub
>; ^^'cll. Bake in a hot oven about 45 nnnutes or until soft.
Bi-eak the skin or puncture with a fork to let the steam
escape and serve at once. This is tht^ most wholesome
metliod of cooking potatoes, as the mineral matter is
retained.
Fried Potatoes.
Pare, wash and cut into slices or (piarters. Soak in
cold salted water, drain and dry l^etween towels. Have
sutBcient fat in a kettle to more than cover the potatoes.
When it is very hot drop the jjfjtatoes in, a few at a
time, so as not to reduce the heat of the fat too (piickly.
When brown, wliich should be in about 4 or 5 minutes
for quarters and about 2 minutes if slicecl, <lrain and
sprinkle witli salt.
78
DOMESTIC SCIENCE.
IP
1
11
:i
■ '&i
V Hi
iij
g i jfT- i
■ i .'
fK -
c , '..
i
^.
(..^
i 1
il'r*
^:.'
l''i
r ,1
i»:
Tomatoes (Raw).
Scald {111(1 peel soinotinie bei'oro Tisiii;^^, place on ice,
and serve with salt, su<''ar and vinet^ar, or with a salad
dressin<x.
Scalloped T( )m atoes.
Scald and peel as many tomatoes as retiuired. Butter
a deep dish and sprinkle with fine bread or cracker
crumbs, then a layer of sliced tomato, over this sprinkle
a little salt, pej)per and su<;ar ; then add a layer of bread
crumbs, another of tomatoes, sprinkle ao-ain with salt,
pepper and su^ar: put bread crumbs (jii the top, moisten
with a litde melted butter, and liake until brown.
Stewed Tomatoes.
Pour boiling water over the tomatoes, remove the
skins and the hard rrreen stem, cut into (piarters or slices
and stew in a nrranite kettle until the pulp is soft, add
salt, pe})])er, butter and a little su^ar if desired. If too
thin the tomato may be thickene<l with crumbs or corn-
starch wet in a little cold water.
Spinach.
Pick over carefully, discardinn^ all decayed leaves.
Wash thoroughly, then place in a pan of cold water, let
stand for a few minutes. Drain and put in a ]ar<i^e
kettle with just eiiou<j^h 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 ])epper. It may be
served on t(mst (hot) or garnished with liard Ijoiled eggs.
IIEC I VES~\ VJ . ET A H LES.
79
Carrots and TrRxips.
Carrots as a V(>o-etabl«3 for tlu^ table are more palatable
when yoiin<r and tender. They should be washed and
scraped, boiled until tend(,'r, and served with butter,
pepper and salt or a white sauce. Tui-nips contain little
nutriment; having no starch, they are very suitable foi-
eating with potatoes. They re.piire more salt than any
other vegetable, and should be served with fat meat,
corned beef, roast pork or nnitton. Turnips shouM b,.
washed, pared, cut into slices or strips, Ixjiled until
tender. Drain, mash and season with pepper and salt.
Peas (Green).
Wasli the pods, which should be green, crisp and
plump, before shelling, then the peas will not re(pn-re
washing. Put the peas into a strainer or colander and
sliake out all the tine particles. Boil mitil tender.
Wlien 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 draiixCM^
serve either dry with butter, pepper and salt, or with a'
white sauce.
Green- Sweet Corn.
Remove the luisk and silky fi})re, cover with boiling
water (the flavor is improvrd ]>y a<lding a i'rw of tlir
clean inner husks) and cook, if young and t.'nd.-r, from
10 to 15 minutes. Try a k.M-nel and take up the coi-n
as soon as the milk has thickened and the raw taste
is destroyed.
80
DOMKSTIC SCIKXCK.
SALADS.
FurATH Dhkssinj;.
H
it
I ss!'. of {n'])jHr or sj)eck. of
cayenne.
3 thsp.s. of olive oil.
^ ts|>. of salt.
1 th.sp. viiioy.ir.
Mix tlH'S(3 iiio-rt'dicuts togctlirr and s<'i-\ <•. This makes
a pai'ticulai'ly <^o(xl drcssin;^^ i'nv lettuce or veo-etable
salads.
Salad ])Ri:ssiN'(i.
2 eggs.
^ t.sp. mustcinl.
A spick of civyciine pepper.
^ cup vinegar.
1 tbsp. sugar.
h tsp. salt.
^ cup cream.
Beat tlie eii^LLS well, mix the suij^ar, salt, mustard and
pepper tu*^etlier, add to tlie beaten e<;;L;s, then add the
vineij;ar. I'lace the sauee})an on the ran<;-e in a pan of
boiling water. Stir constantly until the dressin<( be-
comes thiek and light. Take from the tire and turn into
a cold bowl at once to prevent cui'clling. Beat the cream
to a thick IVoth an<l stir it into the cold dressing. (When
cream is not available use the same (juantity 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.
^ pt. of olive oil.
1 tsp. mustard.
,\ tsp. salt.
Yolks of 2 uncooke<l e^res.
1 tbsp. lemon juice.
I tbsp. vinegar.
h tsp. sugar.
A speck of cayenne.
Put tlu; yolks of the eggs into a cold bowl, stir in the
dry ingi'e<lients, beat well, using a silver or small wooden
spoon. Then add the oil, drop by drop. When the mix-
RLCII'ES — SALADS.
81
turo gain so tliick that it i . ilimcnlt to stir, add a IVw
di-ops of tlie vinen-ar to tliiti it. Continue stirring in tlie
oil and vinegar alternately until all ai'e used, when it
should be very tliick; add the lemon juice last and beat
for a few nii]iut(-s 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 iiist : (ll)
always beat or stir in one direction, reversing the motion
is apt to curdle the dressing.)
LKTTrcE Salad.
Choose crisp, fi-esh lettuce, wash clean, let it remain
for a little time in cold or ice water, di-ain thoroufdilv
break or tear the h-aves into convenient pieces, dress
w^ith a French or cooked dressing ; serve at once, cold.
PoTAi'o Salad.
1 pt. cold boiled potatoes.
^ tsp. salt.
^ cup cooked dressing.
1 tsp. finely chojiped onion.
1 sp. pe^jper.
Or the French dressing:, as given.
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 pai\sley, and allow to
stand at least an hou]' in a cold ])lace before sei-\in(r so
that the potatoes may absorb th<3 seasoning. (Cold btjiled
beets cut into cubes may b(i adde(i in alternate lavers
with the potatoes in this recipe, using a little more
dressing.)
6
82
JjOMKSTJi; SCIKNX'E.
Tomato Sai.aj).
Peel tlui tomatocis {witliont scildini^O Jnid ])nt tlieiii on
ice until \iiry coM, li.'ivc crisp Ic-nes of lettuce \vliicli
liave been Avashcd and dried. When i-eadv to sci-vo, cut
the touiJitoes in halves, place one-half on a leal' of lettuce
(the curly lejives Ix'inj^ the best), on this put a tbsp. of
mayoiniaise or cooked dressing, and sei-ve immediately.
CAi}iU(iE Salad.
Cabba<^e or cehny may be used as a salad l)y cuttiu}:;
rather fine, allowinf^ 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, caulillower, wliich have been cooked, are
suitable for salad, either alone or in combination with
nasturtium, cress, hard boile<l oggs, etc.
CiriCKEx Salad.
One pint each of cold boiled or roasted chicken an<l
celery. Cut the chicken into :|-inch dice, scrapi-, wash
and cut the celery into dice, put the cel(,'iy in a napkin
and lay on the ice for 10 or 12 minutes; season the
chicken with vinegar, salt, peppiM- and oil (or the French
dressing-oil may be onn"tted if the ilavor is not airreerible,
substituting cream or melted butter i. Add tlie celery to
tlie seasoned chicken, add half the dressinir (usinir cither
a coolved or mayonnaise'), heap in a dish, add the re-
mainder of the dressing, garnish with the tiny bleaclied
celery leaves or small curlv lettuce leaves. (A fewc;
aper
s
and a liard boiled c^g may Ije used as a garnish if
lesirec
.1.)
I
HKCIl'KS— rEHKALS.
83
Jn suinnier the chickm may Ix- s.>rvr,l on a tcn.ler
I<>ttuce loaf, a(Min<r a spoonful of dn-ssin^r, and scrvin<r
vt'iy cold. '^
Fhuit Salad.
4 oranges.
J cup water.
i l)ackagc' gelatine.
4 hanaiias.
Juice of L* lemons.
1 h cup sugar.
Dissolve the ^Lrt'latin..' in the water, add the su^^^ar and
lemon juice, strain an.l p„ur over the oran^J^'s and
b/manas, which have been peeled and sliced an.l {'^aced in
alternate layei-s in a monld. Set away to cool. When
needed, tnrn out and serve. (ia.-nish with Malao-a
<,a'apes, cherries, cniTants, or any suitable fruit.
CEKExVLS.
All cereals i-equire thoroun-h cookin<r, because of the
stai-ch in them, also to soften the woody fibre. No
matter what the cereal product may be, it should be
cooked not less than three-(iuarters of ''an hour, and better
if cooke<l Ion < '•('!•.
Oatmeal Porridge.
1 pt. of boiling water. ^ tsp. salt.
A cuj) of oatmeal.
Bo sure to have the water boilin<r. Sprinkle in the
oatmeal slowly, stirring all the time. Add th.' salt, and
move back or set in a vessel of boilino- wat.r where it
will cook gently for 1 hour. Do not stir the porrid.n^
after the first 5 minutes. ^
All porridge (or mush) is made on the same principlr.
84
DO.MKSTIC SCI1:N('E.
CUArKKI) WHKAT
Should he cooked at least 4 or .') hours.
CoKXMKAL
Should he eookiMi an liour oi* more.
'
Kick.
Wasli 1 cup of rice. Have 2 quarts of Wtater, with 1
tbsp. salt, boiling rapidly. Sprinkle in the rice ^ra(hi-
ally, when you liave it all in co\ er the kettle and boil 20
minutes. It' too thick add a little boiliuii' water. Test
the grains, and the moment they are soft, and l)ef(jre tlie
starcli begins to cloud the water, pour into a colander to
drain. Stand it in the oven a few minutes to drv,
leaving the door open. Turn carefully into a heated
dish and serve without a cover. (Do not stir the rice
while cooking.)
Rice Cr( Hii'ETTEs.
I pint of milk.
4 (1.) tbsps, of sugar.
h cup raisins.
^ cup of rice.
h 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
tire, add the vanilla and the fruit, v\'hich has been well
floured. Turn out on a dish to cool, when cold form in
pyramids or cjdinders: dip iii'st in beaten egg, then in
fine bread crumbs and fry in deep, boiling fat. Put a
little jelly on the top of each crocjuette, dust the whole
with powdered sugar, and serve with vanilla sauce or
cream and sugar.
-
HKCII'KS— MACAKOXr.
h:
Bakki) Kick.
Wasli \ cup of rin., turn into a l.utteiv.l pu.l<Iin- ,lish
add 2 tlxsps. su-ar, orat<> ] of a sn,.-,!! nutnu-., adri Fnt of
iiidk, ])ake slowly for at least 1^ Lour.
Faiifna.
1 pint of milk.
.'{ K'vcl tl).sj»s. of faiiii;
XHls
tlic
Put tho nu'lk in the doul.lo l,oil,.r. v. lim tin- milk
add the salt, then sprinkle in the h.rina, stirri a
whde; beat the mixture well and eonk for ;^()'^n,inntes
bcrve ,v,tli cream and su.L,.n-. (This mav Ix^ ma<le into a
puddnic^ by addinc. an e^.. 2 tbsps. su^tr, x tsp. vanilla,
bakm^r m the oven until brown.)
MACAKOXI.
Macaroni is .,uite as valuable as bread for food, and
should Ije used vvvy freely.
Boiled :\lAcAR()xr.
Break the macaroni in pieces about 2 inches Ion.-
Have bodn.o. water, add a tsp. of salt; throw in tlu^
macaroni and boil rapidly ;]0 nn-nutes, put it into a
colander to drain, retu,-n to the kettle, rub a tbsp of
butter ami flour too-etlier until smooth, ad.l either nu'Ik
or ^^.lter until the sauce is as thick as rich cream. Cook
It a few minutes before pourino- over the macaroni, and
servo (add salt to taste).
Ma(ai{()\i with ^i\)MAT() .Sacci:.
i 11). macaroni.
1 tbsp. Inittti-.
Salt and pepper to taste.
1 tl)s{). tidiir.
1 cup stewed tomatoes.
w
86
DOMKSTKJ SCIKXCK.
ITol'l tlic loiii^'" slicks (»r iiiMcaroni in tln' liaii'l ; put tlic
end into hoiliii*;- sailed water, as it softens hend and coil
in t]in watei" w itliout hreakine-, JJoil ia[)idly 20 niinntes.
When doiK! put it in a colandei* to di'ain. Put tlic; l)Utter
in a saucepan to melt, a«ld to it tlio flour, mix: until
smoc^th, then add the tomatoes (which havo l)een strain-
ed), stir careCully until it ])oils. Pour over the hot
macaroni and sei've at once.
Macaroni and Cheese.
h pt. milk.
1 tsp, l(»itter.
.^ 11). of macaroni.
.j lb. yratt'il cheese.
Salt and white pepper to taste.
Bi'eak the macaroni in pieces about >] inches hm^f.
Put it into plenty of hoilin^^ wat(jr. Add 1 tsp. salt and
boil rapidly 25 minutes; (h'ain, thi'ow into cold water to
blanch for 10 mimites. Put the milk into the double
boiler, add to it the Imtter, 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 chee.se, sprin-
kling each layer with pe])per and salt, pouring the nnik
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.
I lb. of chceae.
1 ssp. of soda.
A speck of cayenne.
'J tbsps. tiour.
A cup of milk.
1 tsp. mustard.
2 tbsps. butter.
HKCII'KS -liKVKliAcJKS.
K7
Put the ]mtt<*r ill n sMU('('j)aii. wli.-ii inrltr.l slii- in the
flour, a.l.l tl,«i milk slowly, thrn tli,. salt, inustanl aiul
ciyvuuv, ^vlli(•h liavo l)c..,i mix.-.l to-vtl,,..-. A.M thr
yolks ol' the c^^^-s whicli liavo h.M.n ^^r]\ hraini. tlim tli.'
^^riitvd cIhvsc; stir all to-rtlicr, lift i'n.iii tlie (iiv and srt
away to cool. Wl„.n cold, add tlie stiff iM-atcn wliitrs
turn into a Imttrrcl ,jish and bake '2o or :\0 ndnutrs.'
Serve iininedititely.
WkLSII liAltKlUT.
i lb. cheese.
1 tsp. iiiu.stard.
A speck (if cayenne.
I tsj). Idlttl.T.
I cnp ori-am or milk.
i t.-p. .salt.
1 .-.'.
Grate tlie cheese, put it: with tlie milk in the double
boiler. While this is heatinu-, niak.; some toast. Mix the
mustard, salt an<l pepper, add the eo-o- aiid beat wll.
When the cheese has melted, stir in the eo<r .u.d laitter,
and cook about two minutes, or until it tldd^ens a little,'
but do not let it curdle. Pour it over the hot toast and
serve at once.
BEVERAOEa
Tea.
In makin<r tea, the followin^r rules should be observed
The water should be freshly boiled. TIh) teapot, which
should bo ot' earthen or china (never oi' tin), should Im
scalded and heated bef'.jre puttin;r iu the tea'. J'our on
the boilinor water and cover closely, and let stand f(jr
3 or 4 minutes before using. Never, under any circum-
88
DOMESTIC SCIENCE.
stances, allow tea to ])oil. Tlie usual proportion is a
small teaspoonl'ul of tea to 1 cup of boiling water, but
this is too strong for genei'al use.
C'oFKEE.
Coffi'O may be made in various ways; by filtering,
clarifying with an c^^^^, or made with cold water. A
common rule for making coilt'e is as follows: 1 licaping
tbsp. ground coli'ee to 2 cups of freshly boiling water, 1
egg shell. Scald the cofi'ee-pot, put in the cofi'ee and the
egg shell, a<ld the boiling watei-, cover and boil just .S
minutes. Before serving, a<ld a tbsp. of cold water; let
stand for a few minutes before using.
Coffee ^Iade with ax Eog.
1 o^^^f is sufficient to clear 1 cup of ground cott'ee ; if a
smaller (juantity be desired, hnlf the egg may be used.
Add h cup cold water to the portion of cg^f to be used,
ai»d h cup of ground coffee. Beat well, put it in the
cotfee-pot, add 1 (^t. of boiling water, and l)oil 8 miiuites.
]\Iove back where it will keep hot, but not boil, for ]0
minutes. Pour out a little and pour it back again to
clear the spout before serving.
Cocoa.
1 \)t. of milk.
3 tbsps. of wattr.
2 (1.) 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 verv hot. If more water and less milk
be used, allow a little more cocoa.
RECIPES— sou P8.
89
SOUPS.
Soups may be divided into two classes, soup made with
stock, and witli milk. As soup should fc^rm part of
the regular daily diet, and may be made from tlic
cheaper materials, it is absohitely necessary tliat eveiy
housekeeper should understand the art of making it
23roperly.
In the first plac3e it is well to know what may bo used
in the process of soup making. The first and most im-
portant step is to prepare the stock. For tliis purpose
have a large earthen bowl or "catch all," as some teachers
J 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 an<l
sinnner 4 or 5 hours; strain and set away to cool. When
cold, remove the fat which will have formed a solid coat-
ing on the top. The stock is now ready for use. By
saving the remains of vegetables cooked for the tablr,
the outer stocks of celery, a hard boiled q^;^^, etc., a \-eiy
palatable and nutritious soup may be made at a ti-iilin^
cost. In families where huge quantities of meat ai'I
used, there should be sufficient material without
buying meat for soup. It is not necessary to luue all
the ingredients mentioned in some recipes in order to
secure satisfactory results. It will, however, be necssai-v
to understand soup flavorings, so as to know which oik's
may be left out. Stock made from Um shin (,f Invf, or
from the cheaper pieces which contain t Ik; coars.-r fibre
and gristle, refpiire long, slow cooking (see :\rethods).
Never soak meat in water before cooking in unv form.
Wipe carefully with a damp chjth before cutting or pre-
90
DOMESTIC SCIENCE.
pariiijr for nso. For soup broiik or saw tlio Ijoiies into
small pieces, and for oacli pound of meat and bone allow
1 qt. of cold water. Cov(»r the kettle closely and let it
heat slowly until it reaches the sinniit'rin<^ point, when
it should be moved back and kept at that deforce for
several hours. Soup slujuld never be allowed to boil
hard. The scum which rises to the surface is the albu-
men and juices of the meat, and shouhl not be skimnie<l
ofi*. If the kettle is clean, and all impurities removed from
the meat, there will not be anythin*;* ol)jectionable in the
scum. Stociv nuist always be allowed to remain until
cold, so that the fat may be removed before usinj^^
A stron<^, <:^reasy soup is rarely relished, an<] 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 beino' prepared for stock until a few minut<\s
before removinfj from the fire. Salt hardens the water
if added at first and makes the tissues more dithcult to
dissolve. Stock may be kept for several days by occasion-
ally briuij^ino' it to the boilin*^ point. This is not neces-
sary in winter if it is kept in a cold place.
Vegetable Soup.
1 ssp. pepper.
h cup each of onion, carrot,
celery (chopped).
\h tsp. salt.
1 (jt. stock.
.^j cup each chopped turnip
and cabbage.
1 tsp. sugar.
If all these vewtables ai'e not available, a little
macaroni, rice or barley may be added. Chop all the
ve<.jetables very tine, cabbage or onions should be par-
b«)iled 5 minutes, drain carefully. Put all the vegetables
too^ether, cover with 1 (jt. of water and simmer until
HECfl'E.S— SOITPS.
91
tender, tl.en a,l,l tl,e st„ck, tl,. seasoning, an.I allow it to
s.n.nKT about 10 minutes. ,Se.-ve without strainiu...
Tomato Sorp.
1 l>t. of canned or stewid
tomatoes.
h tsp. salt.
1 tsp. sugar.
1 thsp. butter.
2 wJioIe cloves or ^ hay leaf.
I pt. of stock.
h Si^p. pe])p. r.
1 thsp. minced onion.
1 th.^p. flour or corn.starcli.
A speck of cayenne may he added if desired.
Put the toiimto aiul stock in a saucopan an.] sot on tlie
tire. Cook tlie vegetal^Ies in the butter for ] 5 nn-nutes •
then press out the huttor and put the ve^retahles in the
soup. Into tlie butter ren.airn'no- in the pan put the
flour and st,r until smooth, then ad.l to the soup. Allow
all to simmer for 20 minutes: strain an.I serve.
Split I'ka Sorp.
1 pt. of split peas.
1 h qt. of })oilii)g water.
1 qt. of stock.
'Salt and pepper to taste.
^^ash the peas in cold water (rejectincr those which
1 oat) and soak them over ni^rht. Li the mornincr drain
the water off and cover them again with 1 <,t"of the
boihno- water. Boil until tender, about l.l hour. X.nv
add the stock and 1 pt. of the boilin<,. water. }>ress the
whole through a sieve; wash the soup kettle, return th.
soup, boil up once, add salt an.I pepper an.I servo with
croutons. Drie.l pea soup may b.' ma.le in e.xactlv th.-
same manner, using 1 pt. c,f drie.l peas instea.l o'f tho
•split ones.
Oxiox Soup.
1 large Spanish onion.
1 qt. stock.
1 thsp, flour.
2 thsps. butter.
Salt and pepper to taste.
92
DOMESTIC SCIENCE.
Peel and cliop tlie onion. Put tlie butter in a frying-
pan, a<l<l tlie onion, and stir until a nice brown. Put
the stock on to boil. Skim the onions out of the butter
and ad<l them to the stock Stir 1 tbsp. of flour into
the remaining butter, thin with a little of the stock, put
all togetluir, and sinnner for 20 minutes. Add salt and
pepper, and it is ready to serve.
MArAiioxi Son*.
1 qt. clear soup. 5 sticks macaroni.
] tsp. salt.
Break the macaroni into small pieces and throw it
into 1 ([uart of l)oiling 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 season-
ing niay be added il' desired.
OvsTEii Sorr.
1 pt. oysters.
h pt. cold water.
^ tsp. peppei-.
Salt to taste.
1 pt. milk.
2 (1. ) 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 licjuid has passed through the strainer.
Reserve h cup of the milk, pouring the remainder into
the double boiler, set it on the tire. Put the oyster
li(pior in a stewpan, and heat slowly. Mix the cold milk
with the flour, and stirring into the boiling milk; cook
for 10 miiuites. 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 liciuor.
RECIPES — sorps.
93
C(X)k until the oysters curl on the edge and are plump.
Serve at once.
Bean Hoyv (Without Stock).
1 qt. dried wliite be.ana.
1 large tbsp. Initter.
2 qts. water.
Salt and pepper to taste.
Wash the beans, cover them with M-ater, 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 oft* and throw it away. Coxer
again with 2 quarts of fresh boiling water, add 1 ssp. of
soda, and boil until soft. Press the ])eans through a
sieve, return to the kettle, and if too thick add enou<di
boiling water to make the soui) about the consistencv of
cream. Add the salt, pepper and buttei-, an<l serve.
Minced onion, carrot, or celery fried in a little butter or
di'ipping, and added to this soup before straining,
improves the flavor.)
1 stalk celery, or h tsp. celery
seed.
1 bay leaf.
Bouillon.
2 lbs. lean beef.
1 small onion.
A sprig of parsley.
1 qt. cold water.
Remove all the fat and chop the meat very rni(\ Put
it into the soup kettle with the water, l)ay leaf, parsley,
onion and celery. Cover the kettle closely and place it
in the back part of the range for 2 hours. Then iiKne it
over and let it come to a boil ; skim at the first boil.
Move back and sinnner gently lor 4 hours. Strain,
return to the kettle, add salt and pi^ppcr. Beat the
white of one egg with I cup of cold water until
thoroughly mixed. Wash the egg shell, mash it and add
94
JXJMESTIC SCIENCE.
to the whit(3. Now add tlie wliitc;, shell and water to
tlio boiling bonilloii : let it l)oil lianl i'oi' 10 luinutes, tlion
throw ill }, cup oi' cold water and ])oil 5 mimittis loniici'.
Take the kettle off the lire, strain througli a ilannel hm^,
add salt to taste, and color with caramel. (See recipe Tor
caramel.) This is an excellent prepai*ation 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 di_L;vsted. I'^ish should be perfectly
fresh and thoroughly cooke<l. The most wholescjmii as
well as the most palatablt; metliods for cooking tish are
l)roilin<x Jiud bakinix- The ilesli of fresh tish is tirni and
will not retain the impress of the tinger if pressed into it.
The eves should be brio-ht and iilassv, the i>il]s rvd and
full of l)lo()d. Fish sIkjuM be cleaned as soon as possible
and thoi'oughly wiped with a cloth wet in salt water, and
sliould 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.
Ivub a double broiler well with a piece of suet before
putting ill the fish. Lay the tish flat so that the flesh
side will be exposed on one side of the broiler and the
skin on the other. Bi-oil carefully, as the skin side
burns very cpiickly. A flsh weighing ,S lljs. will take
about 25 or ,S0 minutes to broil. When cooked sprinkle
with salt and pepper, and serve very hot.
HKCIPES — I'ISIf.
05
Baked Fish.
1 cup cracker or rtrcad cnuiil>s.
1 ssp. salt.
1 tsp. ch()j)pe<l onion.
1 tsp. choj)jie(I parsley.
I ssp. peppfT.
I cup melted liutt^r or (lrii)piii<ir.
Clean, wipe aixl i\vy the fish, rub with salt; fill with
stuthiio- and sew or tie caret'nll3\ Rub all over with
butter (or (lripj)in<^r), salt and p.'pper, dredo-e with Hour,
put it into a liot oven; baste when tlio Hour is brown,
and often afterwards. Remove carefully from the pan
and j)lace upon a h(jt platter.
Scalloped Fisil
Pick over carefully any remnants of cold boiled or
baked fish, put into a sliallow dish in alternate layers
with bread crund)s and cream sauce. Cover with crumbs
and bake till brown.
Salt Flsh Balls.
1 pint potatoes.
1 egL,', Well l)eateii.
^lore salt if necikd.
1 cup salt lisli.
1 tsp. butter.
^ ss[>. pepper.
Wasli the fish, pick in pieces an<l hvG from bones.
Bare the potatoes and cut in (juarters. But the potatoes
and fish in a. stewiian and cover with boilino- water,
lioil until the potatoes are tender J)iain otf all the
water; ma.sh and l)eat the fish and potatoes till very
li^-lit. Add the butter and ])epper, and when slioiitly
cooled add the e^i^-. Lift in a tbsp. and drop into
smoking liot fat 1 minute, (h-ain on brown paper; they
may be formed into balls and Ijrowned in a \ery hot
oven.
96
DOMESTIC SCIENCE.
MEAT.
(See Auali/.'iiii, Chap. V).
As moat is composed (jf s<'verjil substances, fi])rine,
albumen, (gelatin, i'at and tlie juices, it is necessary to
understand tlie various methods of cookin*; in order to
s(!cure tlio best results. JMeat has its season as w^U as
many other foods. Pork is better in autunni and
winter: veal in the spring and sunnncr: i'owd in autumn
and winter; lamb in the sunnner and autunni; nnitton
and beef may bo used any time. IMeat should nut be
allowed to remain in the paper in which it comes from
market, as it absorbs the juices and injures the ilavor.
Wipe all over with a clean wet cloth. Examine carefully,
remove any tainted or unclean portions and keep in a
clean, cool place until i'e(juired. Good l)eef should be a
brit;-ht 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 difterent cuts.) IMutton
shouM have an abundance of clear, white fat, the tiesh
fine jxrained and a bri<dit red color. 'J'he 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 l)acon and ham.
Fresh pork should be firm, the fat white, the lean a pale
red.
Roast of Beef.
Wipe, trim, and tie or skewan* into shape the cut for
roasting. If there be a large piece of the flank, cut it oti*
and use for soups or stew^s. 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
KECII'KS— MEAT.
97
on the top of a roast 2 or ,3 tbsps. of dripping or pieces
of the fat; put it in a very liot oven at first. After the
outside lias become seared, check off the heat and allow-
to cook slowly, basting frecjuently. (See time table for
baking.)
Bkoilki) Steak.
Trim the steak free from all sn<'t (save all trinniiings
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 lire, turning eviny 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 frecpiently 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 bi-own, add pepper and salt
to taste, then add 1 teacup of boiling water. Cook for
2 or 8 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
f l!iS
08
DOMMSTM' SCIKN'CK
1 tl)M[). of oiiioM juice (or liiicly iiiiiiccd onion), \ Isp. mmU,
h ssp. l)lM('k ])<')»|»<'i", mix well to;^t'(li('r ; Jip (lie Ij.'UkIs in
cold water, lake 2 (Ivsps. ol' (lie niixliU'c^ and I'oiin with
iho. liands in(o small I'ound cakes. Have tl>e IVyini^'' pan
vei-yljol, ]>nt in 2 thsps. ol" di'i])pin;^' ; wlien liol, jail, in
the steaks, l)ro\vn on l)olh sides or tliey may he pan-
l)i-oile(|. Place tlieni on a. liot disli, add a t))s[), ol" llonr
to tlje I'at, remainini;* in the pan, mix inilil smooth and
lirown : add a cupl'nl of hdilin;^ water, siii- nnlil ifc
hoils, add ])e])per and salt to taste, and pour oxer the
steak.
HkKK StKW WITM DrMI'MNMJS.
2 li)s. of lean 1)eer (c]»ea[)er cuts). (*ut iido ])iecea
ahout 1 inch s»|Uar(\ di-edL;-e with llour. I'ut 2 thsps.
of drip])ini;* into a i'ryine; p.-ni ; as soon as it is \-ery liot
put in tlic meat and shake* or stir mitil nicely browned.
Skim out the meat and put it in a sauce[)an. Add I
thsp. ot* llour to the dripping I'emaininjj^ in the pan, mix
and add I (]uart of boiling watei-; stir over the hre until
it boils, then strain it over the meat; add one small
onion, pepper and sah to taste, (.'over the saucepan
closely an<l let it simmei- for '2 hours. Make tin; dump-
liuii's bv sil'line; 1 ])int of lloui', to which has been added
2 tsps. bakinii* powder. Add I tsp. salt and enough milk
to make a soft douij^h. Lift the dou<j;h in s[)oonfuls,
placing them o\ cr the meat, cover (quickly and let boil
10 minutes. ])o not uncover the saucepan while the
dumiiliui-'s are cookiuii' oi' thev will fall immediatelv.
lie careful not to allow the stew to burn while the
dumplings are cooking.
hi;(||'j:s — mi; at.
OH
P(»T Ko.AST.
Trim <.ir<l„. n.u-l, |,,.,rls ..f ;, l„is|<rt of !»..,. f ,,r auy ..f
tli(M-lir..,,M.rcMls. F'lnr.. i|, i,, -,, |,,.|||.> nvrv '.i ^^iHu\]\vi^ ;
••i-ownoti <.tM. si<l,., ilMMi t.nni ;ii.<i l.n.wi, <m Hirotl,,.,-'
•'••^' I pint of l.,,ilin- NVMl.T, rnv...- closrlv .•.,..! si,„„H.r
Hll(nviM-20 i.mnit.s fo cvrry ,„„„„|. A.M prpprr nnd
Halt when (lie meat, is iu'nv]y (J(,(M..
t
r»i;Ai,si;i> r.KKK.
J^V(.,u 4 to (I Ihs. n\' I.M.f fn,,,, II.. lower ,,,trt of tl.r
HMiiMl or nnnp. Tri.„ aiul ml, wril wit), sail, ,„.,.,>,.,.
.•nwl flour. (!|,o,. 2 s.m.mII o„io,.s ,...<! IVy ,n,(il li.r|,t
>'nm,MM j.orl< lal, or drippi,,-; sl<i,„. M.,,',, n„t ,uh1 put
ilH'in iMlo tlio pmi in wliicl, tlir moat is lo I,,- hn.isrd
ihim Imnvu tlio uirafc all over, a.ldin^r „„„,. r.,(, jf ....mN-.I
(tins uiay 1)0 dono in a yrry l,otov<„). Put tlxMncat
intotlio pan, on skewers to k.vp it IVou, stirk in^^ will,
tl.o onions arou.i.l it. Add I .|t. of l.oilin- svMrv'rnyrr
closely, puttin^r ,, hriek or In^avy weight on ti.e cover to
k<M'p it down, .-.nd eook in a i.i.,derat.i oven 4 hours
bastnii. occasionally. Turn once nnd add more water as
itevaporat(.s, soaslo have I pt. left for-rravy. WIm-,,
tender take up the ineat, remove the Tat, add' more salt
and p(>pper, and if liked, a little leu.on juice or tomato
may be added. Thicken with 2 thsps. of Hour wet in a
little cold water. Cok 10 nn'nules and pour the <rra w
over the meat. Any toun-}, meat may he Cooked in thi^s
way.
Hash.
Take any pieces left of a cold roast, st.-aks or stews
chop very fine; take 1 thsp. laitter or dripping, I thsp of
flour, stir together in a liot frying pan, when brown add
if;
100
J)()Mi:sTM' SCIKNCK.
I cup hoiliiij^ watci* ; add 1 (l)Sj». cliopprd onion, popper
and salt 1<» (aslc, let sininicr I'or 10 minutes, then add tlie
meat, slir until heated thoroughly and sei-\-e on toast.
('oKNKi) I5i;i:i' nil SAi'SAfii; Hash.
1 l)t. 'tf lia.slic'd potatoes.
.\ t.SJt. llfpIUT.
i Clip of milk.
I |it. liaslicd corn liccf or K;iu.sa<,'e.
1 ts^). salt.
1 tlisp. liiittci" (»r (IrippiiiLT.
(Omit tiiu milk. i( sau.sa;,'e i.s used).
Mix tlic potato and meat, seasou with the pepper and
salt, add tlio milk and stir liLilith'. ]*ut tlie butter or
(h*ipi)in^ into a hot i'lyinu- pan, when Uielted put iu the
hasli, spread it li^^htly and evenly, but do not stir it.
Cover the pan and set wliere tlie hasli will cook slowly
for 10 or 15 miiuites. J\Iovc over to a liotter ])art of the
stove and let it remain until a rich, brown crust lias
formed on the bottom. Fold over and serve on a hot
dish.
MlTTON — BoiLKJ) Li:(J OK i\IUTT()N.
\Vi})e the le;;' with a damp towel. Dust a cloth with
tlour and wrap the le<^ up with it. Put it into a kettle
of boiling water and sinuner j^^ently 20 minutes to every
pound ; add salt when the h?*^ 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.
4 potatoes cut into dice.
2 qts. of water.
3 11)8. of the neck of mutton.
4 good sized oni<Mis.
Salt and ])eppor to taste.
Cut the nu'at into snjall pieces, cover with the water,
which should be boiling, add the onions sliced, and
RKfll'KS mi; AT.
101
simnRT ^r,.„tly for :\ hours. About I hour In-lon, ihv
•".■••it IS (1,„„. n.1.1 th.' potutors, srason with pq.nrr and
sah, and serve.
To I5AKK oil 1^,AST A QrAItTKU OF La.MIJ.
Wipo th«3 meat with a damp doth, place in a l.akin-
P^t", (lri3d<,^o with i,epper, put I tsp. „|' salt in the pa .7,
.'idd just onouoh Avater to ke,.p tlu, pan fmni hurnine-
unt-il euounh of its own fat has fried out to use for
'>a.stin^r. J>;isto at least vvrry 10 minutes; all..w 15
minutes to every pound in a wry hot oven. Sei-w witli
uiint sauce.
LaMI! ChoI'S
Are broiled or pan-l)roil.".l t},e same as beel'sieak.
\'i:AL -Veai. Cutlets.
Have tlie cutlets about ] of an incli thick, (h-e(]<ro with
salt, pepp,>r and Hour. Put a tbsp. of drippino- in a fry-
in-- pan, and when very hot put in the cutlets: when
brown on one side turn and brown on the othei-, take out
and place on a liot dish. A<Id a tbsp. of flour to the fat
remainincT in the pan, mix and stir until Imnvn ; add a
cupful of boilin.(,^ water, pepper and salt to taste, stir
until it ])oils, pour over the cutlets, and serve.
Stewed Kxcckee of Veal.
Wipe tlie knuckle well with a damp cloth. Cut it
into pieces. Put into a kettle with 2 (piarts of boilin.--
water, add 1 onion chopp(>d, ] lb. of chopped ham, and 7
bay leaf, pepper and salt to taste. CoNvr anil stew
slowly for 2^ hours (a half cup of rice may bo added
to this stew).
!
102
DOMESTIC SCIKNCE.
Jellied Veal.
1 knucklo of veal.
1 blaili! of iiiacfj.
12 ■whole clovts.
h cup of vinegar.
1 onion.
1 l)ay leaf.
() pepper corns.
Salt and pepper to taste.
Wipe tlio knuckle and cut it into pieces. Put into
a kettle with 2 (piarts of cold water; biMn<^ slowly to
siniiuerlng })oint ; skim and sinnner gently for 2 hours;
then add the onion, mace, bay leaf, cloves, pe[)pi'r corns,
and sinnner 1 hour lon"er. Take out the knuckle, care-
fully remove the bones and put the meat into a mould
or square pan. Boil the licpior until reduced to 1 (piart,
add the vine<:^ar, pepper and salt to taste, strain and
pour over the meat. Stand away until cold, when it
may be turned out an<l garnished with 2)arsley an<l
lemon.
Fillet of Veal sti^ffei^).
I cup of bread cruin])s.
1 tsp. of summer savory.
1 ssp. of pepper.
i 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 stuffint^;,
fasten the meat tou'ether with a skewer to prevent the
stutfino- from coming out, put into the pan with 3 or 4
tbsps, of dripping, allowing 20 minutes to each pound,
basting frecpiently in a moderately hot oven.
Pork and Beans.
Soak the beans over niixht in cold water. In the
morning wash them well in a colander, put tliem on to
boil in cold water, at the first boil drai^^ this water oti'
RKCiFEs — mp:at.
103
and cover witli fivsli ])oilin<r water. Score the rind of
the pork and pnt it in witli tlie lu-ans. Sinnner ^^ently
until you can blow off tlie skin of the beans. To do
tliis, take 8 or 4 beans in yonr hand, blow Iiard on them,
and if tlie skin cracks tluy^ are done. Take out tlie
pork and drain. Put tlie l)eans 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 pej)per, pour over the beans 1 lari^^e
spoonful of molasses, put on the lid, })ake in a moderate
oven f(jr (> or 8 liours. 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 8 hours.
K(x\sT Spark Riiw.
]'ut the spare i-ibs in a baking pan, sprinkle lightly
with pepper, add I tsp. of salt to J cup of boiling water,
and pour in the bottom of the pan. Roast 20 minutes
to ew^vy lb., basting often. When done, make a giavy
and serve as for any other roast. (Spare ribs may be
stufied, the rilxs cracked crosswise, the stufiing placed
in the centi-e, the two ends folde«l over, roast as above.)
i :
liuoiLKi) Ham.
Have the ham cut into slices about | 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
2)oached eggs.)
Ham may be pan-broiled as directed in former recipes.
•tp
;.»
i ^h
tv
^^
V ,.;■
t V
'ii 1
104
DOMESTIC SCIENCE.
Fried Bacon.
Cut into very thin slices, put into a very hot frying
pan, and cook until clear and crisp.
Sausace.
Prick tlie skins with a sliai-p fork so as to prevent
burstin<^ ; 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.
LiVKii AND Bacon.
Have the bacon cut in thin slices and keep it cold
until the time to cook it. Havt; the liver cut into slices
about J 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 cliickens have soft yellow feet, short thick
legs, smooth, moist skin and plump l)reast; 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
RECIPES — POULTRY
105
an
as
killed. Cut off tlie head, and if thv. fowl is to Ijc roasted,
slip the skin back from the neck and cut the neck otl*
close to the body, leavino- skin enough to fold over on the
back. Remove the windpipf, pull the crop away from
the skin on the neck and breast, and cut oft' cl()S(.' to the
opening in the body. Cut through the skin about 2
inclies below^ the leg joint, bend the Irg at the cut l)y
pressing it on the edge of tlu^ table and break otK 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, ^vith the fingers; or hy putting
the foot of the fowl against the casing of a dooi-, then
shut the door tightly and pull on the leg. '^Fhe drum
stick of a roast chicken or turkeys is ei-rativ im])i-o\('d
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 ever\th.ini»:
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 nnich washing. Rinse out the inside
quickly and wipe dry. In stuffing and trussing a fowl,
place the fowl in a ])owd and put the stuffing in at the
neck, till out the breast until plump. Then draw tht;
neck skin together at the ends and sew it over on the
back. Put the remain<ler of the stuthuii; iwU) tin; body
at the other opening and sew with coars*; thread or fine
twine. Draw the thighs up close to the Ixxly and tie
the leos over the tail tinnlv with twine. Put a loni:
skewer through the thigh into the bod^' and out through
^
100
DOMESTIC SCIEXCK.
li fl
m
!:' 'ii! '
tlie oppositfi tliit^^h, turn the tips of tlio winr^^s under the
back of the fowl, put a long skewer tlirou^li from one
wiiiLC to tlic otiier. Wind a striiii*: from tlie tail to tlie
skewer in tlie thi^^di, 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 CMire-
fully with twine. Clean all the giblets, cut away all that
looks green near the gall bladder, open the gizzard and
remove the inner linin"- without bi'eakinir. Put the
gizzard, heart, liver, and the piece of neck which has
been cut oil", into cold water, wash carefully, put in a
saucepan, cover with cold Avatei*, place on the back of
tlie stove and simmer till tender. Use the li(piid for
making the gravy ; the meat may Ix; chopped and used
for giblrt soup.
Roast Chicken (or TrRKEv).
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 fi"e(|Uently with the fat, and when nearly
cooked dredge with pepper and salt and again with
flour. Bake a 4 lb. chicken 11 hour, or until the joints
separate easily. If browning too fast, cover with paper.
(Roast chicken is considere(l to be more wholesome and
to have a better flavor when cooked without stufftng.)
Fricassee of Chicken.
The first attempt of an inexperienced cook in the
preparation of a chicken should be a fricassee, as it will
RECIPES — I'DI'LTKY
107
w as
into
iiig ;
leck
earl v
witli
)ints
aper.
and
';■)
the
will
provide an opportunity for her to study tlie aiiatoniy of
a cliicken while cuttint*" it in pieces, and also sliow hrr
the position of the intestines, so that when she attempts
to draw a fowl she will know just where to j^laee her
hand so as to remove them without breakiiii:.
To prepare a chicken for a fricassee, ch.'an and sin;:;e.
Cut the chicken at the joints in pieces for servin*j;.
Place in a kettle, cover with boilin*^ water, add 2 lr\ el
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 Hour, and when well mixed
pour on slowly the chicken licpior. Add more salt if
needed, pepper, h tsp. of celery salt, 1 tsp. of lemon juice
(an egg uiay be used by beating and pouring the sauce
slowly on the Qgg, stirring well before adding it to the
chicken). Pour this ofravv over the chicken and serve :
dumplings may be a(lde<l if dcsii-ed, or it uiay be placed
in a deep dish, coveivd 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.)
Bkoiled Ciiickex.
Singe and split a young chicken down the back.
Break the joints, clean an«l wi[)e 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 nia}' be covered
with line bread crumbs or dredo-ed with flour, allowin*j
a plentiful supply of butter or di'ipping, and baked in a
hot oven h liour.
I
■;i
ill
108
DOMESTIC SCIKXCK.
Meat SorFKLE.
Make 1 cup of wliite sauce and season with chopped
parsley and onion juice. Stir 1 cup of cliopped meat
(chicken, tongue, veal or land)) into tlie sauce. When
liot, a<ld tlie beaten yolks of two eggs; cook 1 minute
and set away to cool. When cool, stir in the whites,
beat very stiff'. liake in a Ijuttered dish about twenty
minutes and serve immediately.
Croquettes.
These niay be made witli any kind of cooked meat,
lish, rice, potatoes, etc., or from a mixture of several
ingredients, when mixed with a thick white sauce, as
follows : 1 pint liot milk, 2 tbsps. butter or beef dri2)j)ing,
(1.) tbsps. flour, or 4 (I.) tbsps. cornstarch, I tsp. salt, J
ssp. white pepper, -J tsp. celery salt, a speck of cayenne.
Melt the butter or dripping in a saucepan, wlien liot add
the dry cornstarch or flour. Stir till well mixed. Add
J 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 flsh. 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 crun/us to stifien it, but never flour.
IIECII'ES — IIO'I iTDDINfJS.
109
HOT PUDDINGS.
Apple Pudding (baked).
1 pint flour.
\ cup butter or <lrij)ping.
1 cup milk.
1 tsp. cream of tartar.
.S tbsps. sugar.
A tsp, salt.
1 egg.
I tsp. soda sifted itito the flour,
(5 tart a2)ples.
Mix the dry ingredients, ])eat the e<,^(r aiul mix it
with the milk, stir tliis into the dry nn'xture. CV)r(^
pare and cut tlie apples into ([iiarters (if larire into
eiu-hths). Place in the bottom of a puddin^r dish, sprinkle
over them the sii^oir, a little nutme^r or cinnamon may
be added if desired. Put the mixture over this, liftino-
the apples with a fork or spoon so as to let the mixture
penetrate to the bottom of tlie pan. Bake in a moder-
ately hot oven about 30 minutes. Serve with lemon
sauce or thin custard.
m
CoTTAliE PrDDI\(i.
^ pint sifted flour.
^ cup sugar,
i tsp. salt.
1 egg-
i cup milk.
1 tbsp. butter.
2 tsps. baking powder (level).
Beat the butter and suo-ar to a cream, add the un-
beaten 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 modei-ate oven ; serve \nth lemon sauce.
fll
HH*.
110
domestic; science.
Lemox Pcddincj.
4 level t1)sps. granulated sugar.
1 8sp. «)f salt.
2 thsps. milk.
The juice and grated rind <»f a
small lemon.
G (1.) tsps. cornstarch.
1 thsp. butter.
^ cup -water.
1 egg.
]\Tix tlic cornstarcli witli .S tbsps. cold wntor; put the
rcmaiiKlci' of tlio watci" in the sancrpaii and set on to
hoil. Stir into tliis the niixc^l cornstarcli and cook until
clear. Take fi'oni the fire, add tlie salt and lemon,
reserving ^ tsp. of the lemon. IJeat the Ijuttor to a
ci'eam, (j^radnally heat into it the snu^ar, the yolk of the
v^fiT, lastly the milk. Stir this mixture into the cooked
ingredients, and bake in a moderate oven for 20 minutes.
Heat the Avhite of the e<ri'- to a stitt* froth, beat into it 1
tbs]). of powdered su^'ar and the h tsp. of lemon juice.
Spread this over the hot puddin*^ and leave in the oven
until slio-htly browned. (This pudding is better served
very cold.)
Bread l^iDDiXij.
1 i)int stale bread crumbs.
1 quart of sugar.
1 ssp. of nutmeg or cinnamon.
h tsp. salt.
Soak the l)read crumbs for 1 hour in 1 (piart of milk.
Beat the e<j:o-s, a<ld the suiiar and seasoninir, stir all into
the brea<l crund)s, 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, sjjread with a little jam or
spriidvle a few currants (well washed) over each layer,
lay them in a pudding dish, pour over a quart of milk,
liEClPES — HOT Pri)l)l\(;s.
Ill
to whicli lias 1,00,1 ad(k.l 3 woll hoaton v.nrs \ cxm\wrar
Bake until tlie custard thickens. This inMln^r ,„av1,c
served either hot or cold.
Stkamej) Ai'I'le Pudding.
3 pints pared and »|UJirtcrfd apples.
i pint flour.
i cup sugar.
1 thsp. butter.
i of a grated nutmeg.
h cup milk.
h pint -water.
i tsp. .salt,
- (1.) tsps. baking powder.
Put the apples, water, sn^rar, and nut,no<r into a, ix.rce-
lain or crranite saucepan and sot on the tin.. Whon the
applos booin to h(Ml, sot back whoro tliov will cook
gently. Mix the Hour, salt and ])akinir powd.>r tcM^Khor
Rub the butter into this dry mixture, wot with th^ milk"
stir quickly into a soft dou^h. P.vss or roll the dou<di
lightly into a round piece about the size of the top of
the saucepan. Lay this on the applos; put on a closc>
cover and continue cooking .^vutly for 80 minutes Th(>
crust may be liftod to a plate for a moment, the apples
turned into a pud.ling dish, then placin,^ the crust over
the top. lo be served with leuK.n or nutme<r sauce
Boiled Rk-k ]>ii)niNYi
h cup rice.
^ tsp. salt.
1 pint milk.
h cup raisins.
^^a.sh the rice well. P„t it on the firo in 1 pi„t „f
cold water an.l l.t it o„„k- f„r 10 „un„to.s. Drniu otftlio
water, a,M the salt and ,„ilk; tlu.,. cuok i„ tl,o double
bo> ei- for 2 l.ours, add the raisins wl,e,. about Jialf
cooked. Do not stir the rice while it is eooki,,..
112
DOMESTIC SCIENCi:.
lilK )WX iiK'lTV.
Par«^ core and slice or 7 tart apples. Put a layer of
stale bread eniinl»s in th<! bottom of tlio ])akiii^ dish,
then a layei' of the apples, another layer of ])read crumbs
and apples, and so on until all are useil, havin<j^ the last
layer ennnbs. Add I cup of water to \ cup molasses,
stir in 2 tbsps. of brown su<i;ar ; 2>our it ovi^r the crumbs
and bake in a moderate oven for 1 hour.
111!
I
AlMM.E SXOW.
iippU'S.
Juico (if 1 loiuoii.
1 cup white sugar.
Whites of G eggs.
Pare, coi-e and steam the apples until t<'nd<'r, then
press them through a seive and put aside to cool; when
cold add the suyar and lemon juice. Beat the whites of
the eggs to a very stitt' froth, add the apples to them by
spoonfuls, beating all the while. Heap in a glass dish
and ser\t' inniiediately. (This is a ver^^^ delicate and
wholesome pudding for an invalid.)
SrALLOI'El) Ari'LES.
^L'lde the same as Ihown lietty, omitting the molasses,
adding water and a little lemon juice instead.
8UET PUDDIXCJ.
1 cup suet.
1 oup niola.s.ses.
.') fups Hour.
}, tsp. salt.
1 I'up 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 w^ell and add
the salt, Hour and cinnamon. Beat vigorously for 2 or
IlECIPES— HOT IM'I)I)LV(;s.
n:}
-S ininutcvs, tlu.i ,ul,l th. raisir.s. Kub in tho flour to
-ln|ihasU.nad<h.I tlH. h.l<in,.pow.h.r; n.ix thor-
oughly, turn nito a Inittorcd niouM, stoani for ,S h
Hours.
Taimoca Puddincj.
1 cup tapioca.
4 eggs.
h cup sugar.
1 <|uait milk,
i tsp. salt.
1 tap. vanilla.
Wash tho tapioca carefully, then a.M it to tho 7niik
and soak 2 hours. Beat tho o.gs and suo-ar together,
mid tho salt, stir into the tapioca and Tnilk, and bak'o in a
modorato oven at k.ist J of an hour. Servo liot or cold.
Chocolatk l'ri)i)i\(i.
2 thsps. cornstarch.
3 t])sps. sugar,
i tsp. vanilla.
1 pint milk.
1 tbsp. hoiling water.
h ts]). salt.
1 oz. shaved chocolate.
Reserve i cup milk, put the remainder on tho firo in
a double boiler. Mix the cold milk with tho cornstarch
and salt. Boat 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 liot fire. Stir
until the mixture is smooth and glossy; beat this into
the puddnig and cook for 2 minutes longer. Take from
tho firo 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 servo with cream and suoar or
a soft custard. ^
8
IJl
DOMKSTK.' .S(J1KXCE.
Snow l'i;i)i)iN(i.
I box gelatine.
1 cup boiling water.
I (!up sugar.
2 tbsps. cold water.
Jnioo of one lemon.
Whiles of 2 eggs.
Soak tli<3 m'latiiie in cold water i'ov 2 lioui's. Pour
Upon tlii.y tlu) ])()ilin<^ wati^r and stii" until the ^t'latine is
(li.ssolvcd ; tlion add tlio suii^ar and lemon juice, stirrin*^
until the su^ar i.s dissolved. Set the bowl in a pan of
cold water, or broktni ice. Stir frecjuently ; when it
begins to thicken, stir in the beaten whites of the e(ij<^s,
pour into a mould and set away until firm. Serve with
boihnl custard.
Ckea.m Pik.
]\Iake a, plain cup cake, and bake it in a .shallow
cake i)an. When eook«id and cold, split it carefully.
Put 1 pint of milk on to boil in a farina boiler. Beat
the yolks of 8 eggs and h 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. Wluni cold, and ready to serve, put
a thick layer of this sauce betwx'en the layers of cake,
pour the remaining sauc<^ around the pie, and starve
inunediatelv.
Kl.ANC ]\Ia\(1E.
1 pint milk. I 4 (1.) tbsps. cornstarch.
2 tbsps. sugar. I ^ 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 liarden.
of
it
RKf II-KS— 1M:I)I)IN'(} sa \ ■( Ks.
StHAWHERRY SlIORTrAKE
115
1 pint flour.
h ts|t. siilt.
•i (l.jtsps. Ijakin^' p(»w<ier.
1 oz. l)uttcr.
1 cup tiiilk.
M,x he salt, fl„m. ,„„| l,„tt„, t,,^,.,,,,,,. ,,.|.^ j,^^^^
"'0 l«.l<n« p,.,v,|,u- ,.,,.1 sift aj;aiM. A,|,l tl,. Ii,,„i,|
'lo"K. .H ,gl,taM,l.s,,„„,,v; tun, it „„t o„ a w.ll 11,.,, ,',1
>-i,l.at..,toaflatc..k,,a,.,l,.oll,..„t^
tin v. UU ,„ a s,„.l,.,. o,- pie plate i„ a ,-atl,e,-"|,„i „ve„
J^M .,,1 .p,.e,„, „,tl. „weete,,e,n,e..nes 1 se,.e ei^Ler
J'l'DDlNU .SAUCES.
I'l.AiN Sauce.
I <mp water.
I tsp. I.uttor.
J ssp. grate.l iiutniug.
•^ tl.sps. sug.ar.
2 tsps. iiouror cornstarch.
Melt the butter a,„l flour togetl.e.-. .stir i„ tl,e l,ot
^^ncr a,l,l tl,e .suj^.-u- a,„l fl.avori,,. ,.,x,k u„til .sn„„,th
and cJear.
MoLASSKS Sat'ce.
h cup molasses.
h cup M-ater or h tbsp. vinegar
2(1.) tsps. flour,
i cup sugar.
1 thsp. Icuion jui(j(!
1 tbs]). l>utter.
i ssp. salt.
^Fix tlie flour an(]
water
Sim
upon it. Add the mol
«n<,^ar tocretli(>r. Tour the Ijoil
ni£r
nier for 10 minutes. A(]d tlic otl
as.so.s and place on t}i(^ ran
1i
(rf>
up once and serve. (Omit lemon if
KT inoredient.s; boil
vineo-ar is used.)
I
II III'
;
116
DOMESTIC SCIENCE.
Cream Sauce.
1 egg-
1 tsp. butter.
1 tap. cornstarch.
i cup powdered sugar.
1 tsp. vanilla.
1 cup boiling milk.
Be<at the wliittj of tlie ('<^g to ;i stiff froth ; tlien gradu-
ally beat inU) it the powdered sugar and cornstarch.
Next add the yolk of the egg and beat well. Pour upon
this the cui)ful of boiling milk and place on the fire.
Stir until it boils, then add the butter and vanilla.
Lemon Sauce.
1 tbsp. butter.
1 ^'gg-
1 lemon.
1 tbsp. cornstarch.
i cup sugar.
1 pint boiling water.
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 (1. ) tbsps. sugar.
2 eggs.
h 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
tire 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.
RECIPES — CAKE.
117
till
I the
Uer
at
ide
len
Ines
leg-
ist. Regulate the heat. Cakes witliont Initter reciniiv
a quick oven ; ^vith butter, a inoderate oven. 2n(1.
Beat whites and yolks separately. 8rd. Beat butter
and su'^ir to a cream. 4th. Add tlie whites last. 5tli.
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 gradu-
ally. 7th. Sift the flour before measuring. 8th. 2 level
tsps. of baking powder are equal to J tsp. soda and 1 tsp.
cream of tartar. 9th. When lookini; 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 neces-
sary in baking fruit cake. 12th. Mix cake in an earthen
bowl, never in tin. LSth. Soda, cream of tartar, and
baking powder should be crushed and sifted with the
flour. Always attend to the fire before beginning to
make rake. Coarse gi*anulated sugar makes a coarse,
heavy ca.ce. 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.
GlNGERHREAI).
h cup sour milk.
1 tsp. soda.
1 ^'fe'g-
1 cup molasses.
2 tbsps. buttt'f.
1 tsp. ginger.
1 pint tlour.
Put the molassL's and buttci* in a pan and set on the
stove. When the mixtuie boils up add the soda and
ginger, and take from the fire immediately. Add the
118
DOMESTIC SCIEXCE.
milk, tli(3 ^V('ll■l)(','lt('n Q^g and tlio flour, beat well.
B.'iko ill a si ml low cake pan in a rather quick oven for
'20 miiiulcs.
Spice Cake.
^ cup 1)11 ttcr.
h cup lllolilSSOS,
^ cup sour milk.
{> ss}). salt.
h tsp. soda.
The juic(3 ami rind of h
lomoii.
^ cup sugar.
2^ cups flour.
A tsp. ginger.
1 tsp. ciniuimon.
.[ nutnu'g, grated.
1 ^'gg-
Beat tlie butter to a ereani. (iradually beat into it
the suf^ar, then tlie spice and lemon, next the molasses.
Now dissolve the soda in one tbsp. cold water and stir it
into tlie sour milk ; a<ld this, and the ei;'g well beaten, to
the other ingri^dients. Lastly add the floin*, and beat
briskly for J minute. Pour into a well buttered pan
and bake in a nuxlerate oven for about 50 minutes.
Si'oNGE Cake.
3 eggs.
§ cup flour.
§ cup pulverized sugar.
The grated rind and juice of
^ lemon.
Beat the yolks of the eggs and sugar until very light,
now add the juice and rind of the Icnum and half the
Hour; beat the whit«'S to a very stiff' froth, add the
remainder of the flour and the whites alternatelv, stir-
ring lightly, pour into a greased cake pan. Bake in a
(juick oveu from 25 to 80 minutes.
2 eggs.
1 cup sugar,
1 i cup flour.
Roll Jelly Cake.
^ tsp. salt.
1 cup sweet milk.
3 (1. ) tsps. baking powder.
RECIPES — CAKE.
119
Beat the eggs separately till very liglit, then beat
them together, add the sugar, tlien 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 i 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 alter-
nately a little at a time, lastly the whites which have
been Ijeaten stifl' and dry; bake from 40 to 50 minutes.
Cookies (plaix).
^ cup butter.
i 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 fl<jur, then enough more flour to roll out. Roll a
little at a time. Cut out. Bake about 10 minutes.
J cup l)utter.
1 cup sugar.
2h cup.s flour.
Beat the butti
Layer Cake.
.3 eggs.
§ cup milk.
4 (1.) tsj)s. baking j.owder.
cr and sugar to a cream, then add tl
le
yolks of the eggs gradually; then the flour and milk
120
DOMESTIC SCIENCE.
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 reeipe as the cake is more delicate by
allowing the filling to provide the flavor.)
Plain Fruit Cake.
§ cup butter.
3 (1. ) cu|)3 ilour.
1 cup raisins.
3 eggs.
1 cup uiilk.
1 oz. candied lemon.
4 (1.) tsps. baking powder.
Mix as directed in preceding recipe, only mixing the
fruit with the flour and baking powder.
Icing.
1 tsp. of lemon juice.
Whites of 2 eggs.
i lb. powdered sugar.
Have the material vorv" cold. Break the eiiu's care-
fully, l>eat the whites until frothy (not stifl') ; sift the
sugar in gradually, beating all the while; ad<l the lemon
juice and continue beating until fine and white, and stifl*
enough to stand alone. Keep in a cool j^^^^ce, when
using, spread with a knife dipped in cold water. If
used for ornamenting press through a tube. It may
be divided and difl'erent colorings added.
Boiled Icing.
1 cup granulated sugar.
^, cup ])oiling water.
^ ts]). cream of tartar.
"White of 1 egg.
Ijoil the suii'ar and water to<i;ether until it liana's from
O O rt
the spoon. Beat the v^^^^ to a stifl' froth, add the cream
of tartar, then pour on the syrup, beating all the while.
Beat until coid and thick.
RECIPES — PASTRY.
121
rom
iain
ile.
PASTRY.
Pastrv, unless liirlit and tender, slunild never be eaten:
even tlien it sliould be avoided by people with poor
digestion. There are so many food preparations sujjerior
to pastry in both nutritive vahie 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 popular fancy with many, we may as well
make the best of it. Butter is more wholesome in pastry
than lard, although the latter makes a light crust. In
order to secure satisfactory results in pastry making —
especially puti' pastry — three things should be observed:
(1) liave all the materials cold ; (2) use as little liijuid as
possible; (8) handle lightly and (|uickly. Pastry should
be very cold when it is put into the oven. Have the
oven very hot.
Puff Paste.
1 lb. flour.
1 lb. butter.
Enough ice water to iiuike into
a very stiff dough.
If the butter is saltv, wasli it as follows : Scald a
large bowl, tlien fill with cold water; wash the hands in
hot soapy water, then rinse them in cold water, as this
will prevent the butter from sticking to the liands. Turn
the cold water out of the bowl ; fill it with ice water, put
the butter into it and work with the hands until soft an<l
elastic. Drain the water frcjm the butter and place on
ice until liard. Sift the flour, put \ of the Imtter into
the flour, cut with a knife or chopping knife until
thoroughly mixed ; then gradually add ice water until
it is moist enough to hold toirethcr, tui'ii out on tlu;
board or marble slab. Press into shape, roll lightly until
I
i'
122
DOMESTIC SCIENCE.
about I incli tliick ; out tho reiiiaindcr of t\ui Initter into
Kinjill pieces, and lay over this layer of donj^di. Fold
carol'nlly over Mild (»\-ei', roll tlirce times. If tlio douo;h
sliould <^et soft Mild sticky, place it in a tin or cold plate
on tlie ice to liaivlen between the rolline's. Alwavs fold
pastry so as to keep it in layers — (5ven "svlien cuttin<j^ off
the roll keep the layers one above the other, not turning
them on their sides. For patties, or especially liaky
pastry, roll five or six: times, provided it is not allowed to
get soft. Pastry shouhl be rolled about as thin as the
edge of :. : late for tarts, etc., and about j^ inch thick for
a cover for chicken ^,)ie.
I^I.AIN PasTHV.
2 ciij h 'loi >'. j 1 cup butter or lanl.
Add tlie Lui'er t') the flour, chop with a knife, add
enough ice water to make a firm dough. KoU out, fohb
set on ice ci r\ a coJ<l place for at least h hour before
baking.
Paste for Meat Pies, Etc.^
1 pint Hour.
h tsp. soda.
Or 2 level tnps. liakinj; ])OWiler.
Mix as for biscuit or shortcake.
^ tsp. salt.
] tsp. cream tartar.
\ cup hutter or dripping.
1 cup milk.
]\IISCELLANE0U8.
Shepherd's Pie.
'^rhn^e cups of any kind of cold meat, 6 or 7 potatoes,
I small onion, 1 cupful of boiling milk, salt, pepper, 1 i
cup gravy or stock thickened with 1 tbsp. of flour. Cut
H EC I PES — M ISCE LL A XE( )T 'S.
12.S
itoes,
ir, U
Cut
the meat in small pieces and put in a deep earthen dish,
(irate the onion into th(^ ^'"'i^y 'IJ><1 ponr over the meat.
Pare, boil, and mash the potatoes. Add the salt, pepp<'r
and milk, and 1 thsp, of Ijuttcr or dripping. Cover the
meat with this and hake in a moderate oven until nicih'
brown.
Be El' Stew.
Take tlie bones and hard tough parts left fi-om a roast
of l)eef. Remove all the meat frc^m the ])ones and cut it
into small pieces. Cut about \ of a lb. of the fat into
pieces ; put it in the stewpan to fry. When it begins to
brown put in h carrot, a piece of turnip and 2 small
onions cut fine. Stir over the fire for JO minutes. Take
out the fat and vegetabk's and put the bones in tlie
bottom of the kettle. Add the meat and cooked vejxe-
tables, but not the fat. ])redge with salt and pepper, and
ilour, using at least J, cup flour. Add 8 pints of water
and sinnner gently 1 hour; pare and cut in slices G
potatoes, simmer Tuitil the potatoes are well cooke<l.
Draw forward wliere it will boil more rapidly, have
dough ready for dumplings (s<'e recipe for dumplings).
Put the dumj'liiigs on the top of the stew; cover closely
and cook just 10 minutes.
Stu fee 1 ) T( )M A'r( )Es.
Take large smooth tomatoes, J tsp. salt, h ssp. pep])er,
J tbsp. biitter, h tbs2:>. sugar, J tsp. onion juice, }, cu]>ful
bread crumbs. Arrange the tomatoes in a ])aking pan.
Cut a thin slice from the smooth end of each. With a
small spoon scoop out as nnich of the pulp and juiei; as
possible without injuring the shajxi. Mix the pulp and
juice with the other ingredients and till the tomatoes
IS
in
im*'
124
DOMESTIC sciencp:.
with tlii.s iiiixturo. Put on the tops and bake slowly J of
an liour. Lilt the tomatoes carefully and place on a hot
flat dish, garnisli with jjarsley, and serve.
Stewed Kidneys.
Cut the kidneys in thin, round slices. Cover tliem
with cold water and let them stand for J hour; wash
them clean, and put them in a saucepan with 1 (jt. of
water or stock, 2 cloves, 2 tbsps. of onion juice, salt and
pepper. Sinnner 2 liours. Put 1 tbsp. of butter in the
fryin<»- pan, and when liot add 1 of flour; stir until it is
brown and smooth, and add to the kidne3\s. Add a little
sweet herbs, and simmer J liour longer. If not seasoned
enough, add a little more salt and j)epper, and, if desired,
1 tbsp. of lemon juice. This dish can be prepared at any
time, as it is quite as good warmed over as when it is
jjrepared.
Creamed Eucjs.
Boil 6 eggs 20 minutes. Make 1 pint of ci'eam
sauce. Have 6 slices of toast on a hot dish. Put a
layer of sauce on each slice of toast, then part of the
whites of the eggs, cut in thin strips, rub part of the
yolks through a sieve, or a potato ricer, on to tlie toast.
Repeat this, and linish with a third layer of sauce.
Place in the oven for about 8 minutes, then serve.
Buttered Toast.
Cut the bread ^ of an inch tliick. Turn the bread
twice (so as to draw out the moisture) before browning.
Have some melted butter on a plate, dip one side of the
toast in this before servin*:.
RECII'KS— MISCELLANEOUS.
125
Croutons (for sot'p).
Cut stale bread into I, inch slices, remove the crust
and en i„to J inch cubes. J)rop them into hot fat
which sl^^oud be hot enou^di to brown theni, while you
count 40; drain and sprinkle with salt.
French Toast.
1 «gg-
1 cnj* milk.
1 ssp. salt.
4 to C) slices of stale bread.
B«it tl>e e^fg ligl.tly with a fork in a shallow- dish
add the .sa t an,I .Mill<. Bij. the b.-ead in this, tun,;'
.ave a gnd.llo hot and wWl button.!, put the dip,,,..
l>rea,l o,. tl,c hot gnM.llc, b.owu, th,.„ put a little Ir.
ot butter on the top of each slice, tun, and brown ou fhe
other .s,de. lo be eaten hot with jelly or will, butter
tiinl sugar.
Sankwichks.
Chop ve,y fine cold ha,„, cor„e,l be,.f or tou^ue
a.kbng a bttle of the fat. Mi.. 1 tsp. of dry .nusta.tU'
Hsi). of ,^dt, a few d,ops of le.non juice with cold water
to a stitt paste; add to it J cup butter erea.ned. Cut
Wad at least 1 day old-in very thin slices, spread
nth the innstard and butter paste, then with the !„eat
ut two shees together and cut into any shape desi.-ed'
Clncken or veal sandwiches n,ay be n,ade by chopping
the „,eat very tine, and adding to it a little of th^
cooked .salad dre.ssing or mayonnaise.)
i ,
12G DOMESTIC S(,TKN("E.
A FEW (JKXEKAL HIN^FS.
J low TO JJlanck Almonds.
Sliell tlic imts, ,'uul pour l)()iHiii; water over tlifin ; let
tlu'iii stand in tli«! watctr a iniiiuto or two and then tlii'ow
tliem into cold water. llul> l)(;twe(3n the liands.
To Clkax CriiiiANTs.
Sprinklf^ tliickly witl» Hour, rub well until they an;
separated and tlu; Hour, ^rit, and line stems have loosen-
ed. Throw them into a strainer anrl wash thorouuhlv in
cold water; chani^e the water (jften ; shako well in the
strain(!r; then drain between towels, pick over carefully,
and dry them in a warm place, but not in the oven. Put
away in jars, cover clost'ly, and they are ready for use
at any time.
8ervin(j Food.
Hot food should be served hot, and on hot ])lates.
Cold food shoulil ])v. served very cold. A little (jfarnish
of parsley, hai'd-b<)ile<l e^'-g, sliced lemon, toast, water-
cress or centre of a lettuce head adds mucli to the
attractiveness of a dish. Small rolls, a S(juare of bread,
or croutons should be served with scnip. Sliced lemon
with fish. Cold beets, carrots, turnips, and the whites
of hard-boiled eggs, stamped out with a fancy vegetable
cutter, make a pretty garnish for cold meats. Toast cut
into trianMes makes a suitable ijarnish for manv dishes.
Whi])ped cream is tlie most delicatt^ garnish for all
cold, light puddings; a little coloring may be added to
part of it in order to vary the decoration.
A FKW <ii;\i:i{AL HINTS.
12:
lutes.
nisli
iitcr-
tlie
'c;id,
mon
lites
able
cut
lies.
Jill
d to
Ca\\i\<} and 1M{i;skhvi\<j.
C.'uiniuL^ fiMiit is simply stci'ili/in^ and scaling in air-
ti;^lit jars. Any Iresh ripii fruit may be kept in this way.
By (jbsL'i'viiii^ a few <ij«Mi(?ral rulrs any boust'kecjxT may
preserve i'ruit successful ly. 1st. Have j^^ood fruit, r\[)o
ajid fresh. 2nd. Have air-tiglit jars - test by UllinL^ with
water and invertinjjf. 3rd. See that the j.-n-s have bcm well
scalded Jind are i'vi'n from odor of any kind. 4th. Have
rims and covers at hand so that the jars may be sealed
immediately when the fruit is put into thnn. 5th. Fill the
jars till they (nrrflow. (1th. Let the syi-up simmer for
a few minutes bcfoi'c pnttin<j^ in the fruit. 7th. Cook
the fi'uit slowly so as to avoid breakini;* ; place carefully
in the jai's, fill up with syru[) and seal at once. A (j;ood
method for cannintj^ fruit is to cook the fruit in the jars,
b}^ placiuLC them in a boiler or kettle of watrr with .a
wire fi'amc or somethinjx underneath to avoid bi-('akin<»;.
Fill the jai- with fruit ; pour over a syrup of the desired
consistency, sci'ew on the top loosely — so as to allow tin;
^as to escape — ai»d place in the boiler ; till the boiler with
cold water up to the i-im of the jar and bring slowly to
boilin*.^ point. Allow small fi'uits to remain 10 minutes,
and peaches, pears, etc., 15 minutes after the water boils.
Remove the tops, fill to (nerilowing with boiling syrup,
and seal at once. By this method fruit retains the flavor
somewhat UKJi'e than by cooking in an open kettle. An
average syrup for canning fruit is made by adding a
pound of sugar to a pint of water (see rule (i). In order
to prevent fi'uit jars from cracking, wring a cloth out of
cold water on which the jar should be plaecil befortj
tilling with the hot fi'uit, oi* by placing a silver s])oon or
fork in the jar befoi'e [Hiring in the syrup, fruit or jelly.
I .
.".'I
128
DOMESTIC SCIKNCE.
Always Kce that the tops are screwed on ti^litly before
puttinj,^ the jar away in a cool place, which should not
be done until the fruit has become cold.
I*11KSEHVIN(J.
Preservin;^ diH'ei's from cannin<^ in the amount of su<,nir
us(m1 ; otherwise the method is similar. Preserves are
usually mad(! fi'om e(|ual weights of suj^ar and fruit, and
cooked at least 20 minutes.
Jellies.
Fruit jellies an; made of e(iual parts of clear fruit juice
and su<^ar. Crab apples, currants, and quinces are the
most reliable fruits for jelly. Cook the fruit— currants
may be mashed and drained without cooking — until soft.
Drain over night through a ilannel bag. In the morn-
ing measure 1 pint of sugar for each pint of juice. Heat
the sugar in a large earthen bowl in the oven, stirring
often to prevent burning. Let the juic»; ])oil 20 minutes;
then add the liot sugar and l)oil about 5 minutes longer,
or until it thickens when dropped from a spoon.
SUGGESTIONS FOR YOUNG HOUSEKEEPERS.
Carefully supervise the daily dietary so that a reason-
able proportion of the necessary food elements may be
provided. See that the proportion of proteid is one part
to four of carboh^^lrates and fats. Adapt the dietary to
the season and climate. Do not waste time and money
in preparing rich puddings, entrees, cakes, etc., when fresh
fruit, vegetables, salads, etc., are so nmch more nutritious,
economical and convenient. Arrange to have a variety
SrG(;KSTI()NS FOR VorXO HorsKKEEI'KKS.
120
^fore
lison-
ly be
part
[y to
)ney
jresh
ious,
'iety
of food — (lifforcnt kinds of incut, fisli.jiiid poultry — cooked
in various ways. See tliat suitable food is provided for
the children; especially pure milk and food containing
mineral salts. Do not allow children to use tea, cofi'ee,
or other stimulants. A (,dass of hot milk (not boiled) is
the best stimulant for a child when wearied with study
or over exertion of any kind.
See that the water which has stood in the pipes over
ni^dit is drawn Ixd'ore iillin<jf tlu; tea-kettle for breakfast,
or usin<i^ the water for porridge or other purposes, llinse
the tea-kettle eveiy morning before usin<^. Never use
water from the hot tank for cooking;. See that tlu^
water u.sed for drinkinj^ purposes is j^ure ; if suspicious,
either liave it filtered or })oiled ])efoie usin<x. Do not
allow soiled raj^^s, dish cloths or towels to lie around the
kitchen. Wash and scald the dish cloths and towels
after each dish washintj^, han^inj^ them outside to dry
— if possible. Keep plenty of clean towels; some tine
ones for <rlass and china, coarser ones for general use.
Have special cloths for kitchen use. Keep a holder
within reach of the oven so as to avoid bui-niuir the
tin<;ers, or using an apron. See that a kettleful of
boiling water is poured down the sink pipes every day.
All boxes, jars and shelves in which food is kept, nuist
be kept scrupulously clean and well aired. 'J'he refriger-
ator recpiires special attention ; see that the drain pipe
and interior of ice-box are kept thoroughly clean. A stiti*
wire with a piece of cloth fastened on the end niay be
used to clean the drain pipe at least once a week. Do not
have any closet under the sink or places of concealment
for dirty pots and pans. Dowls which ha\ e been used for
Hour mixtures should be tilled with cold water if not
9
h '
Ill
130
DOMESTIC SCIENCE.
washed iininediately after using. Never put kitchen
knives and forks into the dish water, as it loosens the
handles ; liold theni in the luind and wash with the disli
cloth. Burn all refuse, both for convenience and as a
sanitary measure. If a refuse pail is used, it should be
scalded fre(iuently and a solution of carbolic acid, chloride
of lime or other disinfectant used. Do not put pans and
kettles half filled with water on the stove to soak, as
it only hardens whatever may have adhered to the
kettle and makes it more difficult to clean.
Dish Washixcj.
Many young housekeepers look upon dish washing
as the "buiT-bear" of the kitchen. It need not be
disagreeable work ; indeed the washing of china, glass
and si: -er ware may be placed among the arts of house-
keeping. It should be the ambition of every young
housekeeper to know how everything pertaining to
household management should be done, and how to do
it ; whetlier she has to do it herself or direct otheis.
One of the most important duties is dish-washing. A
few simple rules may help to make this duty less objec-
tionable. 1. Collect knives, forks and spoons by them-
selves. Scrape the dislies, empty the cu[)s, and arrange
neatly in the order in which they are to be washed.
2. Never pile dishes indiscriminately in a dish pan, as each
kind
recjuires separate treatmen
t. 8. Hi
i\e two pans
half
full of water: one with soa[)y watrr, the other with
clear lujt water for i insing. 4. Wash the glassware first,
in moderately liot water, slip the glasses in sideways so
that the liot water may strike inside and outside at once,
,ir to
to
do
Jiein-
ishotl.
s each
half
with
first,
ys so
once,
s
SUGGESTIONS FDll YOrXG HOUSEKEEPKIIS.
i:U
whicli will prevent breakin*;. Rinse and wip«' at once,
as they will bi3 nnich brighter and clearer than if allowol
to drain. 5. If the glass is cnt, nse a brnsh to cleans*;
ont all the grooves. As it is difficult to dry such glass-
ware, it should be dipped in clear cold water after
washing, and allowed to drain. 0. Always keep the
towel between the han«ls and the (Ansa so as to avoid
finger marks. Rinse glasses which have contained milk
in cold water befoi-e washinir. 7. Next wash the sil\ » r
and wipe at once; then the china, first in the hot suds,
then rinse in the clt^ar hot water; wipe while warm.
8. Change dish water often, especially if the dishes
are greasy; and do n(3t leave the soap in the water to
waste and stick to the <lishes. 9. Use fresh water for
the kitchen crockery, and pots and pans. After wiping
tinware, place it on tlu^ lusirth to dry, as it rusts very
easily. 10. l\>lish the knives with bath])nck, wood
ashes or sandsoap. Wash, and wipe perfectly diy ; hoKl
in the hand and wash with the dish cloth ; do not under
any cii'cumstances allow knives and forks to lie in hot
watin*. Next wash the tray, the rinsing pan, the table and
the sink. Finally, the dish towels, dish cloth and dish
pan.
Pans in which fish or onions have been cooked should
be washed and scalded, then filled with water, in which
put a tsp. of soda. Place them on the top of the stove
for h liour; this will remove the fiavor of fish or onions,
Tf the steel of knives or forks should In^comii rusted, dij)
them in sweet oil and let stan<l for twenty-four hours,
then rub with ])()wdered (luick-lime and tlu; stain will
be removed. Rub the ivoi'v handles which have become
stained, with whiting and spirits of turpentine.
'I
i
I Ml
132
DOMESTIC SCIENCE.
Ventilation and Sanitation.
Ah pure air is one of the ess(3iitijils of j^ood liesilth, it
folhnvs tliat one of tlie chief duties of a liousekeeper is
to see that tlie family siipply of tliis iK'cessary eh^ment is
properly regulated. Very few liousekeejjers realize the
importance of ventilation in promoting the general
liealth and comfort of the family. As tlie scope of this
book prevents anything further than a few suggestions
or a brief outline of the principles underlying these im-
portant questions, we will adopt the rule followed in tlie
preceding chapter, beginning with the cellar : 1. See
that surface water is carried away from all sides, by
cither natural or artificial drains, and that the cellar is
perfectly dry. Have enough windows in the cellar to
secure plenty of light and air, and see that they are opened
every day. 2. Have the cellar thoroughly' chsaned ami
whitewashed with lime at least once a ye«':r, twice if pos-
sible, in the spring and fall. 3. Keep the coal in a dry
place, 4. Do not allow decomposed vegeta])les, or old
bottles, which may cause unpleasant odors, to accumulate
in the cellar. Unless there is a special cellar for vege-
tables, where they may be kept at a ])roper temperature
and carefully looked after, it is much better for the
liousekeeper to j)urchase in small ([uantities. llemember
the ventilation of the cellar is of the greatest importance,
and should never be neolected.
One of the most note(l authoi'ities in America, on the
question of ventilation, s.iys : "The three; important
objects are, (1) To provide an abundance of pure air in
every part of the house; (2) To avoid drafts, either liot
or cold ; (3) To provide means of escape for foul air and
fi\
SUGGESTIONS FOR YorXCJ llorsEKKKPERS.
1 :]:]
ro<r<i-
II the
•taut
Lir in
hot
odors," As ])(>foro stated, iniicli of th(^ vii^or, ooinfort and
happiness of th(i family depends upon attention to tlieso
matters. Next to the cellar, we will take the livinir and
sleepint^ rooms, whieli should be tlun-ou^jhly air*'(l every
day, not simply by opening the window a ffw inches
at the bottom, or— as in S(jme<lou))h.' or outside windows —
by a little opening a few inches wide; but by causing a
circulation of air in the room, and providing an outlet for
foul air near the ceiling, which may be done by lowering
the window from the top. An outlet for foul air is (piite
as important as an iidet for fresh air.
If there is a skylight at the top of the house, it should
be kept oj)en a few inches all the time as an outlet for
impure air; an attic window will serve the same purpose.
Have doors and win<lows so arran<jed that a draft mav
be made possible when needed to change the air of a
room (juickly, or in airing bedclothes ; two windows being
<jf course more desirable. After dressing in the morning,
open the window of the sleeping room, top and bottt)m ;
turn back the clothes over one or two chairs; place
pillows an<l mattress wdiere tluy will have a curi'ent of
fresh air; also open the closet door. Do not allow water
to remain in a bedroom more than twentvd'our hours.
When a sleeping room has been used for a sewing or
sitting room during the day, it should be thoroughly
aired before bedtime. Open the bathi'oom window fre-
(|Uently, top and bottom, for a few minutes, so as to allow
the air to escape out of doors instead of into other j)arts
of the house. A nursery, sitting room or school I'oom,
which has been occupii'd by a nund)er of people, should
have the windows o})en, top and bottom, while liie occu-
jiants are at meals or elsewhere. A room which has been
■i:.
Vi4>
DOMESTIC SriENCE.
f ".'
f'i
I
.mil
HI
ocriipicd as a family sittiM<ij room durintij the evening
sliouM 1)0 aii<'<l l)y tlie last member of tlie family to
retii'e, in oivlcr to prevent the impure air making its way
thron<j|;h the Ixnise duiiui,' the ni<'ht.
Special attention shcmld be given to kitchen ventila-
tion. Jn order to prevent kitchen odors from penetrating
through tlu; other parts of the house, it is necessary to
have an outlet f'jr steam and impure air near the ceiling
in the kitchen. If windows are placed so as to secure a
draft, they may be opened at the top only, when tliey
will serve the purpose adiiiiral)ly. There should be a
ventilating Hue in all kitchen chimneys. In building a
house, see that register ventilat(;rs are placed in the
kitchen on diH'erent walls, which may be closed in very
cold weather.
Laundry Work.
As the first essential of laundry work is a plentiful
supply of water, a word concerning that necessaiy article
may not be out of place. Pure water is a chemical com-
pound of hydrogen and oxygen. It has great absorbent
and sol ve)it powers, therefore pure water is seldom found.
The first fall of any shower is mixed with the impurities
of the air; among these may be acids, anniionia and
carbon in the foi'm of soot and creosote. It is these
impurities which cause the stain left when rain water
stands on the window-sill or other finished wood. Rain
water absorbs uiore or less carbon dioxide from various
sources, and soakin<>' into the soil oft«'n comes in contact
with lime, magnesia and other compounds. Water
saturated with carbon dioxide will dissolve these sub-
SUGGESTIONS Foil Y()UN(} HOUSEKEEPERS.
135
sub-
stances, foniiiiiir carbonates or other salts wliicli are
soluble ; such water is known as " hard."
Water for domestic uses is called either " hard " or
"soft," according to the amount of salts which it may
contain. When soap is added to hard water, the new
compound formed by the union of the lime with the
fatty acid of the soap is insoluble, and is deposited upon
the sui-fac(; of any article with which it comes in contact.
This is the reason why "liard " water rccpiires more soap
when used for laundry work. It is nmch better to soften
tlie water by the addition of alkalies, annnonia or sal-
soda before u.sin<jj for laundry purposes thau to depend
entirely upon soap for cleansing.
Another important material used in the laundry is soap.
In purcliasing soap, it is safer to choose the make of some
well-known firm, who have a reputation to lose if their
products are not good ; and for anything stronger than
soap, it is ))etter to buy sal -soda and use it knowingly
than to trust to the various packages so extensively
advertised. Washin<r soda should alwavs be dissolved in
a separate vessel, and added to the water to be used.
Annnonia may be us(3d, but its too frecpient use will
yellow bleached fabrics. Borax is an effectual cleanser,
disinfectant and bh'acher. It is more expensive than
ammonia or soda but is the safest alkali to use. Turpen-
tine is valuable in removing grease ; 1 tbsp. to a quart of
water will serve for washiniT silks and other dehcate
materials. It should never be used in hot water.
RrnioviiKj Staiiif^. — All spots and stains should be
taken out before the clothes are put into tlie g»'n(!ral
wash to be treated with soap. Fruit stains are the most
136
DOMESTIC SCIENCE.
i
fre(juent and tli(3 most iiulc^liblo, wlion m'<^lecto<l. Tlie
composition of fruit jnico is rcsidily (lissolv«'(l by boiling
water. Strctcli tbo stained part over an eartlieii disli
and pour boilinj^ water upon tlie stain until it disappears.
If fruit stains are allowed to remain, they will re(piire
an acid, or in some cases a bleaching li(|uid like chloride
of lime to remove them. Wine stains should be
innnediately covered with a thick layer of salt. Boilin*;"
milk may ])e us(mI for takin<^ out wine or fi'uit stains.
Medicine stains usually yield to alcohol. Iodine dissolves
in ether or chloroform.
Cott'ee, t<'aand cocoa stain badly; the latter, if neglected,
will resist to the destruction of the fabric. These all
contain tannin, besides various coloring matters, and are
" tixed " by soap and water. Clear boiling water will
often remove fresh cott'ee and tea stains, althouii'h it is
safer to si)rinkle the stains with borax and soak in cold
water iirst. An alkaline solution of great use and
convenience is Javelle water. It will remove stains and
is a general bleacher. It is composed of 1 lb. of sal-soda
with J lb. (if chloride of lime in 2 quarts of boiling
water. When the substances have dissoKed as much as
they will, and become cool and settled, pour off the clear
licpiid and bottle it for use. Be careful not to allow any
of the solid portions to pass into the bottle. Use the
dregs for scouring inipainted woodwork, or to cleanse
waste pipes. When a spot is found on a white table-
cloth place under it an inverted plate. Apply .lavelle
water with a soft tooth brush (the use of the brush i)ro-
tects the skin and the nails). Hub gently till the stain
disappears, then rinse in clear watrr and finally in
ammonia. Blood stains reijuire clear cold or tepid water ;
st'(!(}EsTi()N's For vorxc; iiorsKKKErKus. 1.S7
hot water and soap render tlie re(l colorin*^ matter less
soluble. When the stain is nearly e-one soap and lujt
water may be used. Stains from meat juiee should be
treated in the same way. When blood is mixed with
nnieous, as in the case of handkerchiefs, it is well to soak
the stains for some liours in a solution of salt and cold
water — 2 tablespoonfuls to a (juart. ( Jrass stains dissoU e
in alcoliol. If applied immediat«'ly, amuKjnia and water
will sometimes wash them out.
Tlie following; metlKxls liaye proved successful, and
may be tried where colors are likely to \nt atiected by
alcohol. Molasses, or a paste of soap and cookin<jj soda
may be spread over the stain and left for some liouis, or
the stain may bi; kept moist in the sunshine tuilil the
<j;reen color has changed to brown, when it will wash out
in pure water. I^rihlew re( pii res ditfe rent treatment from
any pi-eviously considered. Strong soap suds, a layer of
s(jft soap and pulverized chalk, or one of chalk and salt,
are all elective, if in addition the moisten«'d cloth ])e
su])jected to stron^; sunlight, which kills the plant and
bleaches tlie fibre. Javelle water niay be trie(l in cases
of advanced growth, l)ut success is not always assured.
Some of the animal and vegetable oils may be taken out
by soap and cold water, or diss(jlved in na})htha, chloro-
form, ether, etc. Some of the vegetable oils are solul)l(!
in hot alcohol (care being taken that the temperature be
not raised to the point of igniting). \'aseline stains
should be soaked in kei'osene before water and soap
touch them.
Tidv spots on white goods are the same in character as
on colored fabrics. Where the iidv is an iron compcjund,
the stain may be treated with oxalic, muriatic or hot
w
138
DOMESTIC SriKN'CE.
tartaric acid, applied in tlic same manner as for iron
rust stains. No definite rule can be ^iven, for some inks
are afi'ected by stroni^ alkalies, otliers by aci<ls, while
some will dissolve in clear water. Red iron rust spots
must be treated with acid. Fill an oartlu'ii dish two-
thirds full of hot water and stretch the stained cloth over
this. Have two other dishes with clear water in one and
ammonia water in the other. The steam from the hot
water will furnish the heat and moistun? favorable for
chemical action. Drop a little nuu'iatic acid on the stain;
let it remain a moment, then lower the cloth into the
cle.'ir water. Repeat until the stain disappears. Rinse
carefully in the clear water and thially inunerse in the
ammonia water, that any excess of acid may be neutral-
ized and the fabric protected. Salt and leuion juice are
often sufficient for a slii^ht stain.
Many spots appear upon white goods, which n^semble
those made by iron rust, or the fabrics themselves accpiire
a vellowish tiiiire. This is the result of the use of blueiuiX
and soap, where the clothes have been imperfectly rinsed.
Therefore, if all dirt is removed, and the clothes thor-
oughly rinsed from all soap or alkalies used in removing
the dirt, and exposed for a long time to air and sunshine,
the use of blueing is unnecessary. In cities, where con-
veniences for drying and bleaching in the sunshine are
few, a thorough bleaching two or three times a year is a
necessity; but in the country it is wiser to abolish all use
of blueing and let the sun, in its action with moisture
and the oxygen of the air, keep the clothes white and
pure. Freezing aids in bleaching, for it retains the
moistun^ upon which the sun can act so much longer.
When clean grass, dew and sunshine are not available,
ST'GOKSTIOXS FOR YorXfJ nofSEKKKPKHS.
1:]()
use a ])le{ic*hiii*r powdiT. Dii'cc'tions f(jr the usii of tlio
powder usually acconipaiiy tin; can iu wliicli it is houu'lit.
(^aro must Ik; taken to completely rinse out tlic acid
present in tlie powdei*. (irease is uion^ (juickly acted
upon by liot water than ])y cold, Imt otln'r or;^^•lnic nwitter
is tixed by tlie liot water. An eH'ective nietliod is to soak
t]iorou<j^hly the most soiled portion of the clothes, fold
tliese ton[(>ther towards the centre;, roll the> whole ti;^ditly
and soak in C(jld water. Tlie water should just cover the
articles. In this way tlu! soap is kept whei"e it is most
needecl, and not waslied away Ix'fore it has done its work.
Wlien the clotlies are uiwolled, the dirt niay \») washed
out with less rubhinir. Too lonji" soakinjjf, wlien a stroiii'
soap is used, will wt.'aken the fal)ric.
Whether to ))oil clothes or not, depends lar<rely upon
the i)uritv'' < >' the materials used and the care exercised.
Many feel that the additional disinfection which boiling
insures, is an element of cleauTiess not to be disi'en;arde(l,
while others insist that boiling yellows the clothes. This
yellowness niay b; caused by impure material in the
soap, the deposit of iron from the water or the boiler;
the imperfect washin<]^ of the clothes, that is, the oi^anic
matter is not thorou<ji;hly removed. The safer process is
to put the clotlies into cold Avater, with little or no soap,
let the temperature rise gradually to boilin*^ point and
remain there for a few miiuites. Soap is nujre readily
dissolved by hot than bv cold water, hence the boilini^
should help in the complete removal of the soap, and
should prece(le the rinsin^;. One tal)lespoonful of borax
to every (gallon of Mater added to each boilerful, ser\es as
a bleacher and disinfectant. Scahlinj^^ <tr pouring Ixjiling
( 1
'i 111
^
140
J)()MKSTI(' SCIKNCE.
water ovci* the clothes is not so (^trectual for their disin-
fection .'IS hoiliuo;, hfcjiuse tlie teiiipeniture is so quickly
lovvenMl.
"^riie main points in laundry cleansin<^ seem to be : (1)
The reuKA'al of all stains: (2) Soft water and a ^ood
(juality of soap; (.*i) 'IMit; use of alkalies in solution only;
(4) Not too hot nor too much watei', while the soap is
acting' on Ihetlirt; (5) '^^I'hoiou^'h I'insini:;, that all alkali
may i)e rejnoved; (0) Lon^ exposure to sunli;^ht, the hest
bleaclier and disinf«'ctant.
\Vasiiin(! of Woollens.
All wool j>oo<ls recjuire the ^i-eatest care in wasliing.
The ditferent waters used should ])e of tlie same tempera-
tui"e, and never too liot to be borne comfortably by tlie
lian<ls. Soap should always be used in the form of a
solution. No soap should bo rubbed on the fabric, and
only a <^)od white soap, free from resin, or a soft potash
soap is allowable. j\Iake each water slif^htly soapy, and
leave a very little in the fabric at the last rinsiii^r^ in
order to furnish a dressin(j^ as nearly like the original as
possible. Annnonia or borax is sometimes used in pre-
ference to soap. For pure white tlannel borax is the
most satisfactory, on account of its bleaching quality.
Only enough of any alkali should be used to make the
water vei'V soft.
Wool fibres collect nmch dust, and should therefore be
thoroughly brushed or shaken before the fabric is put
into the water. Woollen fabiics should be cleansed bv
scpieezing, and not by rubbing. Wool should not be
wrung by hand. Either run the fabric smoothly through
SUGGESTIONS FOR YOUNCJ IlOl'SKKEKI'KKS.
Ul
bo
a wringer orKipU'o/o tl»e wjitor out, so tluit the fibrosniay
not become twisted. Woollen artieb'S niav btMlriecl more
(|uickly ])y rolliiij^ tbe article ti^j^btly in a thick, dry
towel or sheet, and S(iuei'/in<jj the whole till all luoistui'e
is absorbed. Shake the artichi thorou<ddv before ])lac-
lUff to dry. Woollen p)ods shouM not be allowed to
freeze, for th»; teeth beconit^ knotted and h;i!'tl.
Colored Cottons.
Colored cottons should have their colors tixerl before
w.ashin^. Salt will set most coloi-s, but the process must
be repeated at each washinc^. Alum sets the c(jlors per-
manently, and at the same time; rendei's the fabi*ic less
combu.stible, if used in stron*^ solution after tlu^ final
rinsing. Dish cloths and dish towt'ls nnist Im; kept clean
as a matter of liealth, as well as a necessity for clean,
bri(^ht tableware. The greasy dish cloth furnishes a
most favorable field for the gi'owth of ecrms. It must
be washed with soap and hot water and dried thoroughly
eacli time. All such cloths should form part of the
weekly wash and receive all the disinfection possible,
with soap, Jiot water and long drying in the sunshine
and open air. Beware of the disease-breeding, greasy,
damp, dish cloth hung in a warm, dark j)lace. Oven
towels, soiled with soot, etc., niay be soaked over night
in just enough kerosene to cover, then washed in cold
water and soap.
Laundry tubs should b(^ carefully washed an<l dried.
Wooden tubs, if kept in a dry place, should be turned
upside down, and have the bottoms covered with a little
water. The rubber rollers of the wringer may bt^ kept
clean and wliite by rubbing them with a clean cloth and
tf I '
11' '-
i i
142
DOMESTIC SCIENCE.
a few drops of kcrosiiiK^ (coal oil). All waste piiu's, from
that of tin; kitclioii sink to that of tho refrigerator,
becoiin; foul with grease, lint, dust and other organic
matters which are tho result of bacterial action. They
are sources of contamination to the air of the entire
house and to the food supply, thereby endangering
health.
All bath, wash Itasin and water-closet pi[)es should l)e
Hushed gt'uerously (as state<l in a ])revious cha[)ter) once
a day at h^ast. The kitchen sink pipe and laundry pip<;s
should have a thorouj^h cleanin<jf with a strong; boilin«;
solution of washing soda daily, and a nionthly flushing
with crude j)o(ash. The soda solution should be used
for cleansing the drain pii)e of the refrigerator.
CAKINO FOR INVALIDS.
One of the first considerations in carinir for an invalid
is the ventilation of the sick room. Care nnist In; taken
that the air is not vitia.te(l by an^'thing in the roou), such
as a kerosene lamp, wilte<l cut flowers, soiled clothing,
etc. The bed should be so arranged as to avoid a draft
— especially when airing the room. If the room is too
small to allow this, a very good way to protect the
patient is to raise an umbrella and place it over tho liead
and shoulders; over this put a bl.-inket while the room is
beinijf aired; allowin<i: it to remain \nitil the room has
reached the desired i,emperature again. Never tun. t)
wick of a lamp below the point of free combu
the room of either sick or well, as the odor is no oiily
disagreeable but injurious.
CAKIN'(! Foil INVALIDS.
14;}
:;i
s
•jilid
ken
uch
l^n^^
Iraft
H too
fc the
liuad
Dili is
lias
Duly
Ono of the most important essentials in a siek i-ooiii is
pcrfret cleanliness of the rooin, tlu; IxmI linen an'l eloth-
innr of the patient. Never air or dry cloths or f,^•^•lnelltH
in the siek room. Cover the broom with a damp Ihiimel
cloth in s\vee[)int(, so as to avoi«l noise and pn-venb the
dust from rising. Avoid noise in ])larin;i^ coal on the
file })y puttini; tlu; coal in a paper ])a«,^ pl.icin;^ ])',\[j; nwd
all uj)on the fire. ])o not allow loud talking or discus-
sion in the sick room ; neither is whispering dcsiivihle, as
it is apt to irritate the patient. Do not consult the
patient a))out the food, but see that tempting, whole-
some varieties are provided, in accordance with the
doctor's orders concei'iiini^ the diet. Ser\(! food in small
(piantities, and either hot or cold, as the article niay
re(juire. A warm dish which should ha hot, and a tepid
drink, or food, which should be coM, is one of the most
objectionable and unappetizing forms of serving food.
Do not allow fresh fruit, which is intended for th«i
])atient, to remain in the sick nxmi, l)ut keep in a cool
place and serve when needed. Never visit a sick room
when in a violent pei*spiration or with an em])ty stomach,
as the system at that time is more susceptible to con-
tagion.
One of the most important (jualifications in a nurs(! is
a thorouirh knowledi^e of the nature, use and di«n'sti-
bilit}", as well as the best njetho<ls of ])reparing the
different kinds of food, so as to adapt them to the
different foruis of disease. In some cases, when the
system lias been overtaxed, either mentally oi* physi-
cally, a complete rest is necessary, and the diet should be
food which merely satisfies the hunger^ — neither stimu-
lating nor especially nourishing. Such foods come under
H!
Iff '
il
if
144
DOMESTIC SCIENCE.
lljr ]\vi\<\ ()[ frniclH, s(>ii[)M, jellies, fruit and driiiks. On
the other IuuhI wiim a ])}itient has beeomo wasted from
a Um<f eontiiMKMl illness and re(|uires hiiildiiii^ up, more
nourishment is re(|uired to supply the waste. In som«^
(yis"S the food nnist he «^iven in coneentrated form. Milk
i.s one of the most valuahle foods in this class; some-
times it recpiiri's the addition of a little pepsin in order
to faeilitate dii^estion ; sometimes the addition of a pinch
of salt makes milk not only more a<^reeal)l(! to the
patient, hut ai«ls djn^rstion. KlTK-s. <'ither li^ditly boiled
or in e«;";j;-no^, are easily dijjjested and very nourishinj^.
^b'at and milk soups, fai-iuji. and oatmeal ^riicl, j)ort
wine jelK', albumen and milk (which is the white of vnil
and milk shaken toj^ether), and in some cases a bit of
ttirefully broiled steak or chop, with dry toa' ', are suit-
able foods for this cla.^s of patit^nt. lu convalescence,
any wt'll cooked, easily di<;"ested food niay be ^iven.
Fried food, rich puddini»-s and pastry must l)o carefully
avoided.
People with consum])tive tendencies should oat whole-
some, easily digested food, with plenty of fat, sucli as
cream, butter, fat of bacon and of I'oast beef, mutton,
olive oil. sala<ls, corinneal and cereals. an<l take j)lenty of
outdoor exercise. Soups which liavt^ in them cream or
milk are better for invalids than those containintr a
greater amount of ^.jelatine. A few simj)lc recipes are
^iven, which are suitable for invalids.
1)EVKH.\(JES.
lini'bji Water. Take '1 ounces of pear' barley and
wash well with cold water at least '1 or .*} times. l*i t
into a saucepan witli 1^. pint of water, and allow it to
Milk
port
paklm; for invalids. 145
boil for 20 minntes closoly covered. Stniin and sweeten
and flavor with lenmn juice; a little lemon peel may he
added while boiliji.^^ if desired.
Apph Wafer.^Taki^, 9 or l^ tart apples. After bakin^r
put them in a b(,wl and p„ur over tl.em 1 cup of
boiling water, strain and sweeten to taste; serv(> when
cold.
i^^a.c,S'm/7V.^—()ne-half cupful of flax seed-which
has been carefully wash..! in cold water— to 1 rpiart
of boiling water; boil slowly ;^0 minutes, m(ne to the
back of the stove an.l allow it to remain 10 or 15
mimites longer. Strain, and flavor to taste with lemon
juice and sugar.
Lrmonadf.—H]wv. I lemon, add 1 tablespoon i'ul of su-rar
press the lemon and sugar, add 1 cup of boiling waiter.'
Strain and serve hot or cold as re(pn'red.
Oravfje W<(tn\~Miiih the same as lemonade.
Mkat Extra* tivks.
nrr/Jaire\s prepared by broiling until the meat is
heated through, then placing it in a lemon s(,ueezer and
pressing until all the juice is extracted. II, -at until
warm enough to be palatable, add a little salt, and bv
way of variety it may be jjoured over a slice of hot dry
toast.
Beef 7\'a.— Cut }u\vy pieces of steak— the round steak
IS the best— irito small pieces, cover with coM wat.-r an<l
heat gradually to 1()0 V
temperatuie JO or 15 minutes. J
with salt and pepper.
10
Allow it to remain at this
ress, strain, and flavor
11,'
III!
146
JX)MESTIC SCIENCE.
Berf Tni (X<K 2). — Put a pound of finely minced beef
into a ^dass fruit jar, add a pint of cold water. Let it
stand for an hour, stiri'inj^ and pressing occasionally.
Place the jar in a kettle of water; place over the fire
and allow the water to reach boiling point. Move back
where the water will just sininicr for an hour, keeping
the jar closely covered. Strain the beef tea through a
tine wire strainer; allowing the fine sediment to pass
through, which should be drunk with the licpiid. Flavor
with salt. (For an especially stnjng beef stinnihint, see
recipe for Bouillon, in a former chapter.)
liccf Kssevce. — (This method is highly recommended.)
Oiw; ounce of finely chopped fresh beef, free from fat;
poui' o\ cr it 8 ounces of soft water, add 5 or 6 drops of
dilute hydrochloric acid, and 50 or 60 grains of common
salt, stir well, and lea\e for 3 hours in a cool place.
Strain the fluid through a hair sieve, pi'essing the meat
sliu'hth' ; a<ldinij: fjfi'iduallv toward the end of the strain-
ing, 2 ounces of water. The li([uid is of a bright red
color, tasting like soup. It should be served cold, in a
small (]uantity at a time. If preferred warm it must not
b(i put on the fire, l)ut heated in a covered vessel placed
in hot water.
Cltich'n Brofh. — Sinire and clean a small chicken.
One-half of the chicken mav be used for broth, an<l the
other h.-df for broiling or a fricassee. Disjoint, and cut the
meat into small pieces. Break or crush the bones. Dip
the feet into boiling water and scald until the skin and
nails \N ill peel off (as the feet contain gelatin). Covi'r the
mcvit, feet and bones with cold water ; heat very slowly,
and simm«'r till the meat is tender. A few minutes
CAKING FOR INVALIDS.
U7
Inutes
before nMn()vin<^ from tlio fire juld salt and prpper to
taste, also !, teaspoonful of sut^ar. Strain, and when cool
remove the fat. When nredec], heat the iieeessaiy
(jnantity, and if <lesired veiy clear add the shell and
white of 1 eiTix. Let this b(»il slowlv 8 or 4 minntcs.
Skim and strain tlirouMi a fine cloth. A little lemon
juice may be added to vary the flavor. This niay be
poured into small cups and kept in a cool place; or if
the jjatient can take it some of the breast meat may be
cut into small pieces and mouMed with it. If the broth
is served hot, it should not ])e cleared with the o^iu:.
MiitfonBrofh. — Chop 1 pound of lean, juicy mutton very
fine; pour over it 1 pint of cold water. Let it stand
until the water is very red, then heat it slowly. Allow
it to simmer 10 minutes. Sti'ain, season, and if liked
thick, 2 tablespoonfuls of soft boiled rice may ])e added ;
or it niay be thickened with a little cornstarch wet with
cold water and stirred into the hot broth. Sei've very
hot. If tlu're is not enoui{h time to cot)l the broth an<l re-
heat, the fat niay be removed by usiiii^ a piece of tissue,
coarse brown or blottinj^ ])aper, which, by j>assin«r oxci-
the surface, will remove anv fat which camiot be taken
off with a spoon.
Oatmeal GriwI. — To 1 (juart of ]»oilin;^^ water add 2
tablesj)oonfuls of oatmeal, salt to taste. ]»oil 1 lujur,
sti'ain and serve with or without milk. Another method
is to cover the oatmeal with cold water. Stir well : let
it settle, then pour off the mealy water into a saucepan.
Then b(jil the water.
Kl/(f S<iU/>. — Put 1 ounce of sai;() with h ]>int of milk
into a double l)oiler, and c«)ok 20 minutes. Strain
148
DOMESTIC SCIENCE.
ill
I : i !
..1
I
throu^li a sieve and add J pint of beef extract (or
Bouillon). When hot take it from the fire and stir
<^radually into it the yolks ( well ])eatcn) of 2 eggs. Season
to taste, and serve. Chicken or mutton Ijroth may be used.
Alhumrih and Milk. — Put tlie wliite of 1 egg into \
pint of milk. Pour into a pint fruit jar, screw on the top
tightly and shake well for 1 minute, when it should be
light and smooth. Serve at once. A pinch of salt may
be added if desired.
Eg(j-Nog. — Beat 1 egg until very light, add 2 teaspoon-
fuls of sugar, and beat again ; add § cup of cold milk,
mix well, and if ordered, 2 teaspoonfuls of brandy may
be added. A pinch of salt added to tlie yolk of the egg
makes it more palatable.
Orange Soup. — Soak the juice of an orange, J of the
grated rind, and 1 teaspoonful of lemon juice for I hour.
Strain, and make the li((uid up to a cupful with water.
Bring to boiling point and add two level teaspoonfuls of
arrowroot, nujistened with a very little cold water, stir-
ring constantly until it thickens. When it readies the
boiling point, add 1 tablrspoonful of sugar, turn into a
bowl and stand away to cool. Sei-ve veiy cold. (Any
tart fruit juice may be used for this soup.)
Arrowroot Gruel. — Dissolve 2 level teaspoonfuls of
arrowroot in a little cold water, add 1 cup of boiling
water, cook for a few seconds; take from the tire, add a
tablespoonful of sugar, 1 tablespoonful of lemon juice.
(Om^ r^r^f may be beaten, white and yolk separately, until
very light, mix them car lully and pour over the e^g
slowly one ])int of h<)t arrowroot gruel, made as above;
stir until well mixed.)
■ i
CARING FOR IXVAUnS.
140
t (or
stir
iasoii
used.
;ito i
le top
Id be
may
jpoon-
milk,
Y niJiy
le eg^
of the
, hour,
water,
fuls of
r, stir-
lies the
into a
(Any
[uls of
^)()iling
add a
juice.
un
til
le egg
labove ;
Rice W<ifn' or Jclhi. — Pick over and wash carofullv
2 ta))lespo()nfuls of rice, and cook in watei- until tlie lice
is dissolved. A<ld salt and su^ar to taste. If intendctl
to jelly, {i<ld lemon juice and sti'.-iin into a mould. StTve
cold with crea!ii and su;j^ar. If to lie use<l as a drink, add
enough hot water to make a thin liijuid, and hoil longci-.
A little stick cinnamon niay be ad<led a few minutes
before straining:'. Serve hot or cold.
SteiVf'd Fufx. — Take some choice figs, wash, then
cover them with cold water. Soak over ni;:lit. In the
morning bring them to boiling point, and keep them over
the tire, just simmering for 20 minutes, or until the figs
are plump and soft. Lift them out carefully, an<l boil
down the licjuor until it forms a syrup. Pour this over
the figs and serve cold. Whipped oi* plain cream may be
served with them.
Jellird Chicl'pn — Take a young, tender chicken. Pre-
pare and disjoint it as for a fi-icassee. Put a bay leaf, a
stock of celery about 4 inches long, and 2 whole pepper
corns in tin; bottom of a bowl. ^J'hen put in thc^ chicken.
Stand the bowl in a pot of boiling w.iter, l)eing careful
that the steam shall not di-ip, or the water boil over into
the chicken. Cover the pot closely and keep the water
boiling until the meat is tendei- enough to allow the bones
to slip out. Peniove the skin and bones and put th*'
remainder of the chicken into a i)int bowl or mouM.
Season the remaining li(|Uor with salt, and strain (►mi-
tb.e meat. Stand in a cool place to harden. (Do not add
water to the chicken when cooking.)
Raw Meat SaiKhvirJifs. — Tli)-(i> ounces of raw Iteef,
which may be chopped \rry line and luMied thrcjugh a
E^ 3'
ti
'111
I
I
f
J I"
M
150
domesth; science.
liair sieve oi" scrMpc*] from a slice; of stoak. Mix with it
I ouiiCL' of liiic l)i-(a<l cruiiiits, I t<';is|K)oiirul of sn«j^jir,
popjHT ;iiiii sail to taste. Sprca*! il iK'twcni lliin slices
of brown OI" white ljiva<l ami ])Utl<'r. (A U-w drops of
lemon jiiiet' may l>e aiMed if the ilavoi" is liked.)
Broil nl Strak, Ifdiuhart/ Steal', Jiroi/nl Whih' FisJi^
Slews, Etc. (See I'ccipcs in pn'cedin^^ chapti'is.)
A FEW (ii:NEUAL HINTS FOR SCHOOL
CHTLDKEX.
"Too much attention cannot Ix't^ivm hy pai'cnts to tlio
diet of school children, or hy teachers to the diet of
pupils under their care in ])oai*din^ schools an<l colle<^es.
Tin; averai-'e ai-c of school children is from six to sixteen
years. ])urin<;- this time botli mind and body are
under<4'oin(( (h'velopment. Throiiehout scIkjoI period the
<4'i"o\vth of the ])o<ly is continn('(l until almost completed.
There ai"e unusual demands, therefor*;, upon the functions
of al)sor[)(ion and assimilation. The food must be
abundant, and of the character to fui'uish new tissue, and
to yiehl enerey in the form of heat and muscular activity.
The food should also coi:tain salts of lime to meet the
re()uirements of formation of the bones and teeth. Many
children ac(|uire habits of dislike for certain articles of
food, which become so fixed in later life that they find it
very inconvenient, especially when placed in circum-
stances, as in ti'avelling, where (nie cannot always obtain
the accustouied diet ; it therefoje is unwise to cultivate
such habits, which are often a serious obstacle to normal
development.
GEXERAL II [NTS FOR SCHOOL (IIILDKEN.
1.51
rith it
suiijjir,
slices
)ps of
fisli,
lOL
i to tlio
diet ol'
ulli'<;es.
sixteen
ly are
•iod the
pleted.
nctions
list be
lie, and
ctivity.
eet the
Many
icles of
; find it
circiim-
ls ol)tain
ultivate
normal
I
" A pliysician is oftcMi baffled in tlie treatment of a
sev(!re disease ])y the vitiated taste of th(j patient, Man}-
cases of ana'niia and cldorosis, whieli are so connnonly
ser'n in youni^ ^irls, are directly traceal)]e to a faulty
diet. It should be the imperative duty of all teachers
to C()nsider the responsibility of ri^jhtly developin^j;' tlu*
physical constitutions of those entrusted to their care.
They should remember that the mind keej)S on (h'veloj)-
in^ lontj^ after the body, and that the period under
discussion is one in wliicli the constitution of tlie
individual is estal)lishe(l for tlw; n-mainder of life. At
this stau'e success in diirestion and a.ssiniilation is of
•greater importance than success in m«'ntaJ attainments."
(Thompson.)
An important consideration in school diet is to avoid
monotony, which becomes so conunon from economic
reasons, or morci ofti'ii from carelessness. It is so nnich
easier to yield to i-(;utineaud force of habit than to study
the (piestion. The hours for study and for meals should
be so re;:ulated that sutlicient timt; will Ixj allowed
befon; each meal for children to wash and })iepar(^ them-
selves comfortably without f;"oin;^ to the table excited by
hurry, and theyshouM be retjuired to remain at the table
for a lixed time, and not allowed to hastily swallow theii*
food in order to complete an milinislu'd tasl< or eame.
An interval of at h'ast half an hour should intervener
after meals before any mental exertion is i'e(|uired. C'on-
stant nibblinif atfood betw<.'en meals should l)e forbidden ;
it destroys the appetite, increases the .saliva, and inter-
feres with iiastric di;£estion.
The habit of chewin<^ e?^l'*^ cannot be too stron;4ly con-
denuied, both for the rea.son given in the precedine-
152
DOMESTIC SCIENCE.
'I
.sentence and for its effect upon the muscles and nerves.
It is being more and more realized ])y tlie })u])lic in
general, that the Livaking down oi liealtli at scliool is
more often due to im|)(jverished nutrition tlian to over-
work. Delicate children should not be allowed too long
intervals between meals, as for instance, the evening
me;d at six o'clock and breakfast the following morning
at seven or lialf past. A glass of milk and a piece of
whole wheat l)rea<l and butter should be given — if tliey
awaken — durintf the ni«dit. ])elicate children whose
a[)petites are poor, and who do not do proper justice to
their regular meals, should be given an extra allowance
of hot broth or hot milk with bread and butter, between
meals.
These rules are applicable in cases of childn^n who,
during one or two years, seem to develop with exti'aordin-
ary rapidity, growing souK^times two inches or more in
six months. The demands of this rapid growth nnist be
met by proper nutrition, or serious subse(|uent inqiair-
ment of vitality may result. Such children should have
their meals made tempting l)y good cooking and pleasant
variety, ns well as an agreeable appearance of the food.
]Meat which is carved in unsightly masses and vegetables
which are sodden and tasteless will be refused, and an
ill attempt is made to supply the deficiency in proper
fool by eating indigestible candy, nuts, etc. Children
often have no natural liking for meat, and prefer
puddings, pastry or sweets when they can obtain them;
it is therefore more important that meat and other
wholesome foods should be made attractive to them at
the age when they need it.
SUGGESTION'S FOR SCHOOL rillLDKEN S DIET.
1 53
lU
i be
uir-
ave
Lsjint
ood.
ibk'S
ail
oper
dren
efer
lem ;
ther
n at
SUGGESTIONS FOR SCHOOL CHILDREN'S DIET.
If early risiiif^ is insisted upon, a child should never
be set at any task before breakfast, espc'cially in winter;
and if it is not expedient U) serve a full breakfast at
half-past six or seven, the child should be <(iven a bowl
of milk and ])reud, a cup of cocoa with a roll or other
light food. Breakfast may Ixi served later, after the
first exercises of the moiriin*:^, and should c(jnsist of
porridge of wheaten«irits, hominy, fish, eggs, fruit (raw or
cooked), bread and butter. ])inner, which should always
be served near the middle of the day, shouM compi-ise
meat, potatoes, one or two green vegetables, some form
of light pudding or sweet. Supper, it is genei'ally ad-
mitted, should comprise easily digested articles of food ;
such substances as pastry, cheese and meats are better
omitted ; it should consist of a porridge, with milk or
cream, or a light, farinacious pudding of rice, tapioca or
sago, with bread and butter, and some simple form of
preserve, stewed apples or prunes, or veiy light, plain
cake. A good bowl of nutritious broth — or soup — with
bread or crackers, may be substituted for the porridge
or pudding. It will sometimes be f(jund best to serve
this meal at seven or half-past seven o'clock : in this
case the child should be given a slice of bread and butter
or a glass of milk (drinking it slowly), at half-past four
or five.
Some of the more important articles of school diet
recpiire special mention ; the following extract from Dr.
Thompson's Practical Dietectics may prove helpful : — •
Bread. — " Bread, as a rule, should be made of whole
meal, but must not be too coarse. The advantage of this
I
m
!;•
^
154
DOMESTIC SCIENCE.
brcjul for cliildrcii consists in its containint^ n lur<^«'r pro-
portion of salts, wliich tiny ncMMl, tlian'is fonntl in i-rlinofl
\vliit(^ llonr, jumI InitttT sliouM l)c freely served with it to
supply the di'ticicncy of fats which exist in meat. Chil-
dren n ] fat, but they do not di<^est meat fat well, as a
rule, an<l aiv; very apt to dislike it. They will often
take suet ])uddi^l,^ however, whrn hot mutton fat wholly
disairrees with them."
J////.'. -" ^lilk should be freely su])plied, not only in
the form of puddings and porrid^^es, but as an occasional
beverae-e, and children should be made to understand
that when hunn'iy, they can obtain a i^lass of milk, or a
bowl of crackers oi- ])i"ea(l and milk, for the askin;^^
Chambers sa\s, 'The best lunch that a erowiiiif younir
man can have is a dish of roast potatoes, well buttered
and jH'ppered, and a draft of milk.' '
Meat. — "Meat may be ^iven twice a. day, but not
oftener. It may sometimes be advisable to ^ive it but
once a day when fish or e<j;;ijs are supplied; it sIkjuM,
however, be <(iven at least onc(j daily, to rapidly growing
children."
Sicerts. — " The greater mnnber of children have a
natural craving for sweets."
The energy developed in active childhood necessitates
the consumption of a larger propcjrticjn of sugar than is
recpiired by adults. The craving of children for con-
fections, can<ly, etc., furnishes a true iiulicatiou of the
actual requirements of nature, an«l it nnist ])e admitted
that a certain amount of wholesome candy not only does
most children no harm, but may serve them as an
excellent food. The Uiain ditiiculty with such forms of
srrjcKsTioNs K(m sciiooi. niiLDKKNs dikt.
15.1
3 a
Itates
lan is
eon-
»t' the
littLMl
■ d(.)es
LS ail
ins of
siiLcar, howovcr, is that rhil<hvn aro not rui'iiislicd witli a
|)iv)|)«'r pi*()|Mirti()ii of su;;ar with their meals, aii<l tlic
meals tlii'mselsfs ai'e not so ie;4ulate(l as to pi'eveiit theii"
h(3Comiiiu' \('iv liuniJi'v ))et\veeii times; eonseciiu'iitlv, it'
they can nl)taiii caufh', which satisfies tliem i'<»r tiie time,
they ai'o ^«'l•y ai)t to eat t<»o much, witli tlie result of
jii'odiu'in;^' more or less dyspepsia and diminisliini;' the
normal appetite. Alcohol in evi-ry form should he
ahsolutely excluded. If n-iveii during early youth, it is
pai'ticidarly prone to develop a taste which may Ix'como
uncontrolla])le in later years. (Children sliouM not
in(hilee in tea and coU'ee.)
Ji.rcrrisc. — i\s a iL!:eneial ruk', active^ nmscuhir exercise
in chiMren distui'hs theii' digestivi; process far less than
mental effort, when taken immediately after meals; and
every adult is familiar with the rom))ine- which children
can undertake straightway after dinner, ofl"n, though
not always, with imjnniity, wher*'as a proporti<jnate
amount of exe'rcise on the part of an adult might pro-
duce a severe dyspeptic at lack.
■Much of the headache and inattention of pupils during
school liours is the direct result o£ an ill-regulated diet,
or from vitiated a[)[)etites.
1 '){]
DOMESTIC SCIKNCE.
:!
I'l
TXKANTS' DIET.
()\iv of tlir most important sul)j«'('ts included in n
domestic! scicnci' courst! of study is tlic rcedinir and care
of inlants. A sultjcct iT(jniriM<; special inteHi<^ence and
consideration ; on(^ which endxtdii's the condensed infor-
mation of the prece(lin;4 ciiajiters, and is th(^ foundation
upon winch the future physical structure is huilt.
]t is not upon the motliei* alone that th(! baby depends
for care and attention. Many younjjj j^irls, esju^cially
elder sisters and nurse-maids, have this responsiblllly
placed upon them when they are little more than
children themselves. Tt) these, as well as to y()Un<^
mothers, the followin<^ su^'i;*estions may prove helpful.
The first demand of an iid'ant is for food, and upon
the quality and (piantity of the article provided di'pends
the health of the child, as well as the comfort of the
liousehold.
JMilk is the only food re([uired by an infant until it is,
at least, seven or ei;^ht months old, or until sutUcient
saliva is secreted to assist di;j^estion ; some authorities
say one ytsar, others until the child has sulHcient teeth
with which to masticate food. If nature's supply is
not available, or sutHcient, tlie best substitute is cow's
milk. As cow's milk contains less su^ar of milk, and
fat (cr»>am), than Innuan milk, these must be supplied.
Bein«j^ more acid than alkaline, this must be corrected by
the use of lime water.
There is more casein (curd) in cow's milk tlian in
mother's milk, theri'fore water nnist be added to reduce
this. The following j)roportions have been submitted as
infants' dikt.
157
a <Ii;r,.s(ihl,. f,„.,„ ,,!• j„,.p,i,.i„;r cow's milk f<,r youn^r
infants (Dr. Meiirs):—
^^'"'' * ^''^P- I Milk-HUKur wat.r, :{ tl.H,m.
One ((UJirtcr of Umh amount to Ix' i/wm rvcrv two
hours <lurin<r tl.r day, and oner or twice at ni-da.
After tlie haby is a week old, the (|uantity may Im;
increased (o one-half at eacli meal; at two months the
whole amount prepared may be ^nven at onee.
'I'Ih! proportion of milk should he crrarhiaJly increased,
and tiie watrr and cream (hjcrease.l, until at two months
old the proportion should be: —
3 tl)spa. milk. I , tksp. lime Avatcr.
1 tl.8i,. cream. | 3 tl.sps. sugar water.
When six months old the cpiantity of milk is doubled.
It should be increased every day until ten tabh^spootd'uls
are L'iven at a feedini^
Baklev Watki{.
2 tbsps. pearl barley. | i ,,t. boiling water.
Wash the l).'irh'y carefully. Pour owr it the boilin^r
water. Let it simmer for two liours. Strain and sweeten
with a pinch of su<rar of milk.
MiLK-Sr(;AH Water.
h oz. sugar of milk. | j pt. boiling water.
Di.ssolve, and keep clo.sely covere<l. It will not keep
long, so should be made when required to use.
Lime Water.
Take a lump of lime wei^diin^r about one ounce. Put
in a bottle with a (juart of cold water (which has been
158
DOMKSTIC SCIENCE.
boiled). Sli.'ikc tln' IhiUIc well until the liiiH' is (lissoKcfj,
u\ let it st.'iiid I'or 12 lioiii's. iNun* tin; clear li(|iii<l into
iU
.11
i(itli«.'r bottle, ])eiii;^- can fill not to distiii'l) the siMliiuetit.
Keep carefully corUed. Watti- will only absorb ;i certain
quantity ol' lime, so there is ikj danger dl' its bein;^ to(j
strong.
As cow's milk is moj\.' ditlicult to di<^est than mother's
milk, it is sometimes ne'cessary to substitute barley water
ni 1)1. ice o
1
amonn
i' the lii
ne watei" and mi
usi
»^^
tl
ic same
tof
cream as ltjvou m ]ecii)e
M.M;n:i) Vfn)\).
*J (»/. wlic'it lldiir (»r hurley iiu-al. I tsp. fxtr.'u.'t of malt.
1'^ (its. water,
INlix the llour U) a paste with a little water, ;i;ividaally
add a (piart of the watt) ; put it in a double boiler and
boil 10 miimtes. Dissolve the malt extract in 4 tbsps.
of the water (cohl. Lift out tin- iiuiei" vrsscl and aild
the malt and remainder of the cold water. Let it
stand 15 mimittis, replace, and boil apun foi" 15 minuti's.
Slraii> tln'otiLch a wire ^^^lu/,** strainei*. (Half (his
(pian<ity may be nwule.)
'I'his prepar.'ition is ust»d whe!i both bailey watei* and
li
im«'-watei' disa<rrei'. It nuist ahva\s li
iiiven
with
milk, it })rev<'nts the lar;;"e tou^li curds formiii^-, which
i.s .sucli an objectionable feature in usin*.^ cow's uiilk.
I'KIToN'ZKIt Mll.K.
In cases of especially weak ili'j;estion it may be neces-
sary to peptonize the mi
w
l.iel
i ma\'
be d
one as
follows: Add 5 i^iains of cxtrait of [>ancreas and 15
INFANTS DIKT,
l.V.)
^raiiiH of baking soda to 1 pint ol' milk. (Tahlt'ts ol'
pancivatiii and soda niay Ijc used.)
Aftffr atldinj^ tlic ]"M'ptoni/in<^ material put the milk in
a <loal)lo boiler or in a vessel wliieli may be set in a lar'rer
on(», lioldin^ water, as liot as the hand can bear beini(
dipped into (juickly, or al)out 1 15^ Fall, I.,eave tlu; milk
in th(3 liot waier alu)ut 20 minutes, then place on the ii-e.
If lieated too lonif the milk will taste l)ittei-.
»
^riie preparation ;^nven in recipe N ). I, oi- with tht;
barley water added, may be peptonize)!,
Stkiui,i/ki) or pAsiKnu/K!) .Milk.
(.SV.- Milk, Chapter V.)
Put the amount of milk i-ecpiirecl foi- a mral into pint
or half pint bottles, allowin«r for the nundu-r of timt'S
th(^ cliild is to ])e bd in 24 liouix I'se cotton battintr
as a stopper. Place a wire frame, or invert a perforated
tin pie plate, in the bottom of a saucepan; stand the
l)ottles on this, pour around them eiiounh water to c()iiie
well a})ove the milk, conci' the saucepan oi' kettle, and
when the water )»oils lift tlu; .saucej»an from the tire and
allow t'je bott les to remain in the hot water for I hoi'i".
Keep in tlie ice ])o.\ or stau(l tlitni in cohl watei* until
needed, Jf milk is to be us<d during; a Ion-' join-nex' it
will b(3 nece.s.sary to repeat the abo\ e opeiation thiee
times, lettin}^ the milk cool between each tim*-.
Unless th<3 milk is jcrfeefly fresh, and has Im-cii
handled with e^nat cai". it is safer to steriii/e oi- p.-istein-
i/o it. The fnrnn'r, if any doubt is entertained as to tlie
(piality of the milk, the latter in evi.'iy ca.se,
160
DOMESTIC SCIENCE.
I*
Temperature of Food.
Food .should bo " milk warm," or about 90^ Fah., when
^ivcn to a baby. Hot food is very injurious.
Nursing Bottles and Feeding.
Have two plain bottles with rubber to]i^, ivifhoiU tubes.
T>ottlos with ounces and tablespoon fuls marked on thom
can be purchased, an<l are a great convenience in measur-
ing the amount of food required.
A ftor using the lx)ttle, empty the remaining milk ; rinse
in cold water, then in .scalding water.
If particles of milk adhere to the bottle use coarse salt
or raw potato cut in small piecc^s. If the glass looks
cloudy, add a little ammonia to the water. Turn the
I'ubber tops inside out and scrub with a stift' brush ; boil
them every alternate day for 10 miinites.
A}>solufe rleauliness is a vecessifi/ in the care of a
baby's f(x)d, bottles and rubber tops.
The bottle should be held, while the baby is fiuiding, in
such a position that the top is fdll of milk. If air is
sucked in with the milk stonach-ache will likelv result.
Starchy food should not be given to a child until it is
able to masticate. (See digestion of starch, Chap. Vtll.)
Arrowroot, cornstarch, rice, etc., vnist not he ylven to
infiints.
Flot'r Ball.
Put a Ixjwlful of floin- inU) a strong cloth, tie it up like
a })U«lding, and place it in a kettle of boiling water.
]i()il for 10 or 12 hours. When boiled turn it out of
INFANTS J)IKT.
IGl
of a
'J.^ 1"
it IS
the cloth hikI cut aw.iv tlie soft outsidt; coatiiiir. When
cool, ^rato the hard inside ])ortioii and use a tenspoonful
at each feeding, for a l)al)y 8 months old, iM('re.*j.sin<;
tho amount for an older child. This n-ay ])e prepared i i
the same manner as cornstaroli or ilour. The lonj>: l)()il-
ing converts the starch into dextrine, which is more easily
digested than starch. This is esjiecially valuahle in cases
of diarrho'a, and may he used instead of barley gruel as
a" food.
Oatmkai, (JHI'KK.
Pound a cupful of oatmeal in a pestle or on a bread
l)oard. Put in a bowl and pour o\er it I pint of cold
water. Stir it up, then let the mixture settle for a few
minutes. Pour off the milky ihiid, repeat this process.
Boil this water for an hour, ad<ling a pinch of salt, and
US(^ it to dilute the milk instea«l of water.
A thicker gruel may ])e made fi'oni oatmeal by allow-
ing 1 tablespoonfui to a cup of boiling water. J^r't it
boil 1 hour, then sti'ain through a wiie strainer.
Fai{INA (Ikikf..
1 thflp. farinii. I A spk. of Halt.
2 (!Up8 hoilii)^ water. I
Cook foi' 20 minutes ; us«j as directed f<jr oatmeal.
J>EKF ,Iri( K.
liccf iuicc is sometimes oi'dered f<;r' delicate babies.
For {^ chiliM) months old, I or '1 tablesp(jord'uls maybe
jriven once a day.
U
1()2
domestic; science.
1 1;;
.''li ''
Alhi'minized Food.
Wlion milk cannot l)o taken, albuniinizcMl food 2)rovc'H
an excellent sub.stitut<3.
Shake the white of 1 egt^ with J a pint of water
(filtered or boiled and cooled) in a ^lass jar until they
are thoroughly mixed. Add a few grains of salt.
Chihlren do not require a great variety in their food.
Oive one article of diet at a time and see how it agrees
before trying another.
After a child is a year old the various cereals may be
given as porridge instead of gruel, with the addition of a
little sugar.
Remember, all cereals should be thoroughly cooked
(see page 88).
Biscuits.
Gluten, soda, oatmeal or Gntham biscuits may be
soaked in milk or given alone. Do not give the fancy
ur sweet biscuits to young children.
E(J(js.
A properly boiled egg (see page 69) may be given
every altomate day to a child 1 year old.
Junket.
Junket is much better for young children than
custards or puddings, and sometimes agi'ees well with
babies.
Take 1 pint of milk, heat it to 08" Fah., or milk warm.
Add 1 teaspoouful of rennet and ]. teaspoonful of sugar.
INFANTS DIET.
1G3
roves
vater
Ihcy
food.
uiy 1h'
cot
)ke(l
vay ho.
fancy
3 jrivcn
1
than
ill
with
c warm
f
sugar
Stir all together an<l let it stand in a wann place until it
becomes as thick as jelly. Remove at once to a cool
place or whey will ajipear.
Hakei) Potatoes.
Potatoes should not ])e ^dven to a child under 2 years
old in any other form than baked. The potash salts are
the most valuable constituent, and are lost when tlu^y
are peeled and ])()ilt'd They should be dry and mealy.
A little salt, butter or cream should be added.
Macaroni.
(Set' ;>«(/<• <S'.>.)
Macaroni is an excellent food for younj]^ cliildren.
Fur IT.
Baked apples and tlie juice of an orange an; the oidy
fruits which should be given to children under tw(j years
of age.
KicE.
Rice is an excellent food for young children, but not
for infants.
Ventilation.
Foul air is injuri(/us to grown persons, but it is in-
finitely more dangerous to the sensitive organization of a
child. Therefore special attention should be given to the
ventilation of rooms occupied by a bal)y (see l)age 1 .*V2).
Fresh air, wholesome food, regular bathing, and plenty
or sleep will insure the normal growth of the aviu'age
baby, and are within reach of every one who has the
care of young children.
1(14
DOMKSTIC SCIKN'CK,
n'lic writer is iii(l('])t<'d to Miss Scovil, Snperintcnflrnt
of N<'\v|K)rt llospil.il, ami oiio of tlio associate «'<litors ol'
tliu Ldil'irs I/nnit' Jan nxif, t'oi" iiiaiiy of the a^M^ve hints
concern iiit^ llir fliet of infants.
Kmku(;i:n< IKS.
As fi'('(|uent acciilents occur duritiLC the performance of
liouseliold <hities, a few suf»"'r<'st ions as to how sli<'"lit
ill juries shouM l»e treated may pnn'e useful to the
youiin" lioiisckccpci'.
Cii/s. ~\ cut should he washed with cold water,
coNcred w ith a small |)ad of cotton, Ijouiid up, and lefl
alone. Should mutter form, the handai;(; must In; taken
otf, the woiuid h.ithrd wilh carholi/ed water, I -.SO, and a
little eMi'l)o|i/rd Naselinc spread on a hit of linen and laid
o\ti' it. 'i'lie washin«r niid <li'essin«^ should \h\ I'epeated
two Ol' three times a day if thei-c is much dischar;j;e.
Jiriiisrs. A flannel wrun;^ out of \<'iy hot watei", and
on a hruise, rellcN'es tilt! soreness
th
laid
Foi' hruises on the fact;, apply ice. IJrown j)a[)er wet
in \ine:;;ir is an old-fashioned I'emedy. li tlu^ skin is
])roken, treat as a wound, with carholi/ed water and
carholi/.ed NJisrlilie.
S/trul IIS - liotli hot Mid cold treatment is recommend-
ed. Imnit'i'st' the joint in water as hot as can he horno.
Keep U[) the temp«'r;itui"e hy trradually .iddin;^ mon* hot
A\
aler. Let it soak for an hour or mor
T\
K'li wrap in
V
wai'm tlaiuiel,and siu'round with hot water ha^s or hot ties.
»S7/'//7.s'.--l)athe the part in ammonia, or hakiii«r soda
an»l water; wet a cloth in the same, and hind over it.
Jinriis. — The liest houstOiold riMuodies for hums are
bakinir soda antl carl»oli/.etl vaseline. For slijiht burns
INK A NTS I)IKT,
1(
).)
aiKi
NV»'t
ill is
}IU<
I
m'i\(l-
Kornc.
' hot
\\) in
loltli'S.
so^la
it.
lis are
burns
mix tlu! soda (o a paste witli water, aiwl spreail tliickly
over tlio part ; cover with linen or ol(l cotton. Tiiis may
he kept w«'t \)y s(|Uee/in^ water oNcr it. IT slireds of
clotliinii' adliei'e to a l)Urn, tlie\' sliouM he soaked with
oil, and not pulled (ttK until .sol'tencd. If the skin is
jj^one, spread carholi/ed vaseline <jn linen, and hind on
the part initil the' doctor arrives.
In hums c'lnsed hy acids, water shoiild not he .'ij)plied
to the parts. Cover with diy hakin;^ sod;i.
ir caused l)y an alkali, such as lye, annnonia, or (piiek-
li
nne, u.se an acid, as vinegar or lemon juice, <
lilut
(Ml
<)IS(HI I ll(/.
V
OI'
poison i\y, saturate a cloth in a
solution of hakin;^ soda, or ammonia and water, and lay
over tlie j»art.
When poi.son has heen swallowed, the first thin;( to do
is to <(et it out of the sIoma<*h. Secondly, to presfiit
what remains from doiii^,^ more mischief. (}i\i^ an
emi^tic at once. One ths[). of salt in a ^dass of tepid
water; 1 tsp. of mustard, or I tsp. of powdered ahnii in
a i^lass of tepid watiT. A ts]). of wine of i{»eca(', followed
l)y warm water. Repeat any of these three or f<»ur times if
necessary. The (juantities ;^dven are for children ; larL,^er
do.ses niav h(! ifiven to adults. It is w«'ll to i:i\e a dos((
of castor oil after the dan;jjer is over, to carry otK any
remnants of the ])oi.son that may have lodm'd in the
intestiiii v
A-'n'r a poison has hurned the mouth and thn»at,
j>lenty of milk may he ;j^iv«'ii, also flour, arrowroot, or
cornstarch <j:ruel.
For drownin;^ and othei' serious a(.*cidents, see I'nhlic
ScluM>l l*hvs'olo(r\'.
106
i
J)OME.STI(J SCIENTE.
FURNISHIN(; A CLASS-ROOM.
Tliu fnnns}iin<( of a elass-rooni sliould be so complete
tluit each pupil shoultl ho ahle to attend to the appointed
task without delay. 'J'he furniture should consist of a
stove, or rani,n3, ^as stove if more convenient, a hot water
tank or boiler, sink, table (side), towel rack, 2 dozen
chairs, or seats with tablet arms, a cupboard or kitchen
"dressei"" for table ware, a lar^^e cupboard or arran<^e-
ment for lockers, in whicli caps, aprons, etc., should be
kept, a lai-<^ro table — horseshoe shape is the most satis-
factory — with drawers, an<l space for rollin<^ pin, bread
board, etc., nnderneatli. The table should be larj^e
enou^di to allow at least 2 ft. 6 in. for each pupil.
Twenty ))Upils is tlie limit of a practice class. On the
table should be placed at re^^ular intervals, lOfi^as burners
with frame. The teacher's table should stand in the
openinjij at the end of the table so that she may see each
pupil while at work, and when demonstratint^ may be
seen by each pupil.
The followint^ list of utensils will be found sutlicient
for practice work for a class of 20 pupils.
Earthen, China and Glass Ware.
1 dinner set.
2 (juart pitchers.
2 pint pitchers.
2 small oval baking dishes.
2 small round baking dislies.
4 4-(niart bowls, with lips.
6 2-(iuart bowls, with lips.
4 l-(iuart bowls.
12 baking cups.
6 kitchen cups.
2 small platters.
2 medium size platters.
2 deep pie plates.
G shallow pie plates.
2 j< lly moulds.
I teapot.
1 du/en quart gem jars.
1 do/en pint gem jars.
G 4-(juart stone jars or crocks.
1 do/en fancy plates, ami glass
dishes for serving.
FT'UMSHIN'c; a ('LASS-HOOM.
107
W<)Ol)K\WA|{K.
1 wash-board.
12 small bnad hoards.
12 rolling pins.
2 ch()i)i)ing trays.
2 potato njashers.
I potato ricer.
1 water pail.
I scriiM)ing pail.
I pail or bucket for refuse.
I flour bucket, with cover.
6 wooden spoons— small.
1 2-gallon ice cream fre«zer.
I broom.
I ^liisk-broom.
I 'I uml) pan and brush.
I t!i>or scruhhinj,' hni.sli.
small scnihijiiig brushes.
1 stove brusli.
1 pastry brush.
I small refrigerator.
Spii;e boxi'S.
Hish mo})s.
Lemon sciueezers, etc.
Agate Ware.
4 double boilers.
2 4-(piart kittles.
2 2-(iuart saucepans.
4 1 quart saucepans.
4 j)t. saucepans.
1 spider.
1 griddle.
1 pan for meat.
1 pan for li.sh.
1 meat fork.
2 oval pudding dishes.
) 4-(iuart preserving kettle.
1 hand ba.sin.
I tea kettle.
Iiiox Wake.
1 can opener,
1 meat cleaver.
2 wooden-lKUKJl.d spoons.
1 braising pan (cover).
Scales, etc.
Tix AND WiKK Wake.
2 large graters.
1 nutmeg grater.
12 flour dredges.
12 measuring cups.
1 funnel.
1 basting spoon.
1 wire broiler, for toast.
2 wire broilers, for steak.
1 wire soaj> dish.
3 Dover egg beaters.
3 small wire strainers.
1 large wire strainer.
1 Hour .scoop,
2 Hour sifters.
1 gravy strainer.
1 colander.
2 dish J tans.
2 2-qt, milk cans.
ir)8
DO.MKSTH' SCIKNTK.
Tin and Wiki; Waki: — Confiinwi/.
1 (|uart iiifHHun-.
1 pint incHHure.
I Htciitiier.
(> Hiiiull lireud ]i.'iiirt.
G snijill j«'lly tiiouMm.
I Hct ^ctn pans.
1 (III/, iiiuiiiii lilies.
2 thistpiiiis.
2 plain cakv. cuttfis.
1 <loug)uiut cutter.
I HiniiU liisfiiib cutter.
1 fryinj; l)n8ket.
1 dipper.
2 l(»n^', shallow cake tins.
2 ej:^ whiskH.
I round cuke tin.
I wins frame.
1 vegetable cutter.
Mis(i;id..\\i:<n's.
1 do/. (UhIi tdWris.
2 floor clotlis.
12 holders.
Cheese clotli.
I'utMinj,' cloth.
Neetlles.
1 wine.
Scissors.
Skewers.
Screw driver.
( 'orkscrew.
1 do/, knives and fuiks.
llanuner.
'I'acks and Nails.
Ironing sheet and holder.
Coal scuttle.
Fire shovel.
Coal sieve.
.\sh hod.
Flat irons.
Paper for cake tins.
Wrapping paper.
Small t»d) for laun«lry work.
G tablespoons.
2 do/, teaspottns.
While this may s(m*iii a I'oniiida])!^ list, it will not bo
found ('X[)('iisi\('. Sonic ol' the nhovo Jirticlos may be
omitted and others sul)stitiited. It must bo remend)ored
that the utensils will be well cared for, coiisoquontly will
last for many years. In country schools, or wlioro gas
is not available, oil stoves may bo used. In some
schools, where space is limited, one small table is used,
two or more pupils <lemonstratin}^ the lessoi\ under the
supervision of the teacher, the pu{)ils taking tliis dut}'' in
alternation. The remainder of the claae observe and
take notes.
FfU\lSI||\(j A TLASS-UOOM.
IGJ)
The cost of inatorial is trilliiiLr. U should not nvvvn^ro
more than fifty cents pcT pupil p^r annum, and for'a
lar^ro number should avenirre Irss than this amount.
Th(3 Boston scliool kitehms aiv, many of them, fur-
nished at a cost of from .^200 to .s.SOO. ' A fair avrra^a'
cost for Ontario should he ahout .SI To.
u
IMAGE EVALUATION
TEST TARGET (MT-3)
^.
L<>/
1.0
I.I
1.25
1^ li^
If 1^
2.0
1.8
U III 1.6
VI
^
/}.
/:
"♦V^
y^
7
Photographic
Sciences
Corporation
23 WEST MAIN STREET
WEBSTER, NY. 14S80
(716) 872-4503
,^^
&?/
170 DOMESTIC SCIEXCIi.
PLANNING AND SERVING MEALS.
During tlie last quarter of scliool work each pupil
should submit a typical menu for breakfast, dinner and
supper, allo\vin<^ for a certain number of people. Consider
the occupation, and give reasons for the choice of food for
each meal.
State how long it should take to prepare the meal, and
give the cost. Insist upon variety in menus, and re(piest
the pupil to describe how the meal shouM be served.
System, neatness and promptness should be especially
emphasized. Clean table linen — no matter how coarse —
is possible for every oju;. A dish of fruit or flowers, if
only a bunch of green foliage, improves the appearance
of the table.
During the scIkjoI course a special lesson should be
devoted to setting the table and serving meals, witli and
without a waitress, so as to give a knowledge of how a
meal should be served, no matter what the pupil's posi-
tion in life may be or what jmrt she may have to perform.
A Few General Hints on Setting the Table.
Although every housekeeper has her own method for
serving meals, a few general principles govern all properly
retrulated service. When settintj; the table, cover first
with a canton-tlannel or felt cloth, in order to prevent
noise and protect the table. Place each article in its pro-
per place and not in a confused "jumble." See that the
tablecloth is spread smoothly, that the corners are of
eipial length, that the crease — if the cloth has been folded
instead of rolled — is exactly in the centre. Place the
fruit or flowers in the centre of the table.
rLANNIN'G AND SERVING MEALS.
171
For each person place knife, sp(x)n and glass on the
ri^^lit, foi'k and napkin on the left. Place the glass at the
point of the knife. Turn the edge of the knife towards
the plate and the fork tines up, the spoon with the
bowl up. If soup is to be served, place a s(piare of bread
or a roll on top of the napkin or between the folds. Place
the pepper an<l salt at the corners of the table, unless
individual i^alts are used, when they should be jjlaced at
the head of the plates, where the dessert spoon may be
placed — the handle towards the right — for convenience.
The general rule in serving simple family meals, with
or without a waitress, is for the hostess to serve the por-
ridge and collee at breakfast ; the soup, salad and dessert
at dinner, and pour the tea at the evening meal. When
luncheon is served in the middle of the day tlie hostess
usually does the greater part of the serving, as luncheon
is considered to be the most informal meal of the dav.
A Few Hints for Waitresses.
Learn to move quickly and quietly. Be scrupulously
clean and neat in every detail of dress and habit. Before
servinor a meal see that hands and fin<xer nails are clean.
Always have a fresh white apron ready to put on before
the meal is announced. Look over the table and see that
everything is in its place before announcing a meal. Fill
the glasses with water either before the family enter the
dining room or inunediately after they are seated. Lift
the covers from hot dishes and turn them over at once in
order to prevent the steam from dropping on the cloth.
Take the plate from the host or hostess, and place before
eav.h person from the right side — keep the thumb well
172
domkstk; sriKXOK.
under tlie plato. Wlieii passing anytliing from wliich
tlie persons S(iate(l at table lielp tlieinselves, such as
ve<^etables, sauces, etc., always vro to the left, so as to
leave the right liand of the one to be servinl free. Keep
a watchful eye over the table and pass anything appar-
ently required.
Learn U) receive instructions from the; hostess in an
undia'tone. Do not get excited and try to do too many
things at once. It is an accomplishment to be a good
waitress, as it re(|uires special reiinemciit and deftness,
which are scarcely compatible with an unt'dy nature.
When serving meals without a waitress, the daughters
of the house should consider it their special privilege to
save the mother any annoyance or discomfort during the
meal time. Never allow dishes, which have been used,
to accumulate on the table or allow the table to become
disordered. As much of the food as possible should l)e
placed on the table before the family are seated, and the
plates or dishes removed at once after using. No matter
how simple the meal may be, every housekeeper should
see that it is served neatly and on time. Teachers may
exercise a far-reachini; inthience in the refinin<f of home
life by impressing upon the pupils the importance of
these — too often considered — minor matters, and by
}j:ivin<f minute instructions in the settine: of table and
serving the meal. One carefully plainied ^^rac^ice lesson
will convey more knowledge of such matters than any
number of lectures or pages of theory.
'I
if
CONSIDKKATIOX OF MKMS.
178
,'liieh
h as
as to
Keep
ppar-
iii an
many
good
'tness,
re.
irhtera
eiTC to
ivr the
L used,
>ecoiiie
lid l)e
id the
natter
hould
[s may
lioiiie
lice of
lid by
ie aii<l
lesson
m any
considp:uati()X of menus.
Tlie following menus arid analyses are taken from
bulletin No. 74, prcpai-ed in the United States Experi-
ment Stations, and are inserted so as to give some idea
of tlie cost and relative value of various foods in com-
bination. It must be rpmcinhcrcd t}((it tJie 2)i'^('<'-'^ 0^^'^'^^
are in crccss of pricfs in Ovfdrlo, therefore tlir, cost ]H'r
menu ivouUl he less tlian is given in these illusfrdtions.
The more expensive m«'nus hav(! Ixm'ii omitted. The
writer of the article sa}s : —
"In plannnig a well balanced diet the following points
must be considered : —
(1) The use of any considerable amount of fat meat or
starchy food should be otl'set l)y the use of some material
rich in protein. Thus, if roast pork is to be eaten for
dinner, veal, fish, or lean beef might well be eaten for
])reakfast or supper, or both. Bean soup furnishes a con-
siderable amount of protein, while bouillon, consomme,
and tomato soup are practically useless as a source of
nutriment. Skim milk also furnishes protein, with but
very little accompanying fats and carbohydrates to
increase the fuel value.
(2) The use of lean meats or fish for all three meals
would re([uire the use of such foods as rice, tapioca, or
cornstarch pudding, considerable (juantities of sugar and
butter, and more vegetables, in order to furnish sufficient
fuel value.
(8) Since flour, sugar, an<l l)utter or lard enter very
largely into pastries and desserts, tlie larger the quan-
174
DOMESTIC SCIENCE.
i
titles of tlioHo dislic's tliat <are coiiHiinicd tlio larger does
tlie fuel value tend to become as compared with the
protein.
The principal classes of food materials may be roughly
grouped as follows as regards the proportion of protein
to fuel value, beginning with those which have the
largest proportion of pi'otein and ending with those
which contain little or no protein: —
'Fish ; veal ; lean beef, such as shank,
shoulder, canned corned, round, neck,
and chuck ; skiui milk.
'Fowl ; eggs ; mutton leg and shoulder ; beef,
fatter cuts, such as rib, loin, rump, flank,
and brisket ; whole milk ; beans and peas ;
mutton chuck and loin ; cheese ; lean
pork ; oatmeal and other breakfast foods ;
flour ; bread, etc.
Foods containing little or p^«ge tables and fruit ; fat pork ; rice ; tapi-
no protein. | ^^^ i starch ; butter and other fats and
I oils ; sugar, syrups.
Foods containing a large
amount of protein as
compared with the fuel
value.
Foods containing a me
dium amount of protein.
The Menus.
To illustrate the ways in which milk may be combined
with other food materials, to form daily dietaries with
about the amount of protein and the fuel value called
for by the standard for men at moderate muscular work,
a few menus are given in the following pages. These
menus are intended to show how approximately the same
nutritive value may be obtained by food combinations
differing widely as regards the number, kind, and price of
the food materials used to make up three daily meals.
They also illustrate how the cost of the daily menu may
CONSIDERATION' OF MENUS.
175
r does
:,li the
•uglily
)rotein
ve the
those
shank,
1, neck,
er ; beef,
ip, flank,
md peas ;
se ; lean
ist foods ;
ce ; tapi-
fats and
mbined
IBS with
called
r work,
These
le same
nations
rice of
meals.
u may
vary greatly with the kind and variety of materials pur-
chased, though the nutritive value remains the same.
These sample menus should not, however, be regarded as
in any sense '* models " to be followed in actual practice.
The daily menus for any family will necessarily vary
with the market supply, the season, and the relative
expensiveness of different food materials, as well as with
the tastes and purse of the consumers. Tlie point to
which we wish here to draw especial attention is that the
prudent buyer of foods for family consumption can not
afibrd to wholly neglect their nutritive value in making
such purchases.
With reference to the following daily menus, several
points must be definitely borne in mind. (1) The
amounts given represent about what would be called
for in a family equivalent to four full-grown men at
ordinary manual labor, such as machinists, carpenters,
mill-workers, farmers, truckmen, etc., according to the
usually accepted standards. Sedentary peoj^le would
require somewhat less than the amounts here given. (2)
Children as a rule may be considered as having " moder-
ate muscular exercise," and it may easily be understood
that the 14-year-old boy eats as much as his father who
is engaged in business or professional occupation, both
requiring, according to the tentative standard, 0.8 of the
food needed by a man with moderate muscular work.
(3) It is not assumed that any housewife will find it con-
venient to follow exactly the proportions suggested in
the menus. The purpose is to show her about what
amounts and proportions of food materials would give
the required nutrients.
A family equivalent to four men having little muscu-
176
DOMESTIC SCIENCE.
11
lar o.\(!rcis(3 — i.e., men witli sedentary occupation — would
re(|uire Imt about 0.«S the (piantities indicated in the fol-
lowing^ menus. It would be very doubtful, however, if
they would eat proportionally less of every food material.
It would, in fact, be more probable that the amounts of
meat, fish, eg^s, potatoes, and bread eaten would be
reduced in a much greater proportion than fruit, pastry,
cotl'ee, etc.
Tkcitniary Economy ok Mh.k and Other FoonF?.
Atiiouvfs of (irfudl »u(ri(')it.s ohtainrd in different food vutterialsfur 10 ctn.
Food Mat en III. Lbs. Oz.
Wliole Milk, 10 cts. per qt. 2
II
II
II
Skim
8
7
6
5
4
3
o
II
II
II
II
II
II
II
2
2
3
4
5
6
10
Butter, 24 cti^. per lb
Cheese, 16 «
8
14
5
11
7
10
Food Material. Lbs. Oz.
Reef, round, 12 cts. per lb. 13
II sirloin, 18 n .09
Mutton, loin, 16 i. . 10
Pork, salt 12 n .0 13
Cod, salt 6 II .19
Eggs, 22 cts. per doz 11
Oysters, 30 cts. per qt 11
Potatoes, 60 cts. per bushel 10
Beans, dried, 8 cts. percjt.. 2 8
^Vheat flour, 3 eta. per lb. . 3 5
Mk.ni; I. — For fdmibi eqnindent to 4 men at moderate muscular work.
Food materials.
Weit'ht.
Breakfast.
liananas, 4 (or y:raiH's, 1 imuiul).
liri'akfast cereal
Milk
Su>,far
Veal cutletis
Potatoes
IJulter
Rolls
Coffee
Total .
Dinner.
Pea sou J) :
Si>lit peas
Mutter
Flour
Boast beef, chuck rib . .
Potat oes
Tumi
pa
Lbs. Oz.
1 4
4
8
1
1
3
12
Cost.
Cents.
8
1
1
1 12
1 4
6i
3
20
1.'.
6
4
3.\
44^
5
21
li
Protein.
Fuel.
Value.
Pounds.
0.009
( .031
I .016
"266
.018
Calories.
362
421
162
175
775
325
653
.077
.010
1,148
410
.361
C .121
y" '.667'
.275
.022
' ,005
4,431
820
217
103
1,260
406
67
Lhs.
Oz.
13
9
10
13
1
9
11
11
}0
2
8
3
5
v'ork.
Fuel.
k'alue.
alories.
362
421
162
176
776
325
653
1,148
410
COXSIDKKATIOX OF .MKNTS.
I I 7
Dinner—Con.
Cottafce pudditit; with lemon sauoe '
1 oup Hour
Sufjar
Butter
1 cup milk
Sufjrar " ' " '
Cornslarch ...
Butter
Coflfee
Total.
Milk toast :
Milk
Bread ... .
Butter
Cornstarch ,
Canned aalnion .
Fried jiotatot s :
Totatoes. . . .
Lard
Cake
Coffee or t ea. . . .
Siippt-r.
Lbs. Oz. ! Cents
Pounds. Calories.
.oiti
.a7
.(ilu
410
16-i
40.')
172
I OS
41(1
■^ I
Total
Total for day
Total for one .Man.
41
is
1
4
3i
.484
.(Kid
.1(17
.()!>S
.009
I —
■ I
iL'd I
:i(i
.()-J(i
.010
_.:{l(i
1. ici
.•JIM)
r.r)0
1,. •{,-)(;
xm
'-•28
•Mi)
1(12
(il!)
410
4.7t;<)
1 4^472
;,tii8
Mknit IT.--/^.ryW^^,v,/,,, to 4 „.n at mu.hmio rnn.n,lav worh
Food materials.
Breakfast.
Oatmeal
Milk '.'.'.'.'.'."
Sujjar \^'\
Fresh poc)< sausaf,'e
Potatoes
Bread
Butter
Coffee
Weiirht. ! Cost.
Protein.
Fuel.
^'aluu.
l.hs. (.z.
2
dnttx.
Total .
8
12
12
>>
Pounds. I Calories.
f 0.010
.012
IS
1
;{
4
•,n
.l!t2
.01:5
.071
.010
232
122
17.5
3,25;-)
244
004
4.S4
410
Beef, for stew . .
Potatoes
Turnips
Bread
Butter
Indian puddinj,':
Conimeai . .
Molasses
Dinner.
Butter.
Skim
Coffee . . .
milk ,
Total.
ir>
•)
1
2
2
.Tt'
.'.il7
.347
.027
.005
.048
.022
.0<j7
3U
.0(J8 /
.010 ,
.634
;i,77t)
1,000
487
<i7
f.();{
217
414
.S29
108
340
410
4,875
178
DOMESTIC.' SCIENCE.
Mrnu II. — Continued.
Supper.
Corned beef hiwh :
(Joriied bwf . cariiic*]
Lbi. Oz.
8
8
12
2
12
2
CentH.
6
1
3
4
1
6
I'oundK.
.142
.009
.071
Calories.
560
Potatoes
Bread
162
004
Butter
4.'U
Aitrlea
.00.3
.0(56
191
Milk
72.'i
Total
21
.201
1.142
2,976
Total ner dav
84
13,627"
Total for one man
21
.28.0
3,407
In tliese inemis the amount of milk lias, as a rule, been
taken as representing somewhere near the average con-
sumption. The amount of milk can be increased in any
of the menus given above either by substituting it to
some extent for coffee or tea, or by using more milk and
smaller quantities of meats, butter or eggs. Roughly
speaking, 1 quart of whole milk could be substituted for
half a pound of meat or eggs and the amount of nutrients
would be the same, while a pint of milk would give as
large a fuel value as 1 J ounces of butter, and in addi-
tion considerable protein not furnished by the latter.
This replacement of meats by milk is illustrated in the
following menu, in which a diet with a rather small
quantity of milk is so changed as to include a much larger
amount. Thus for breakfast in the modified ration a pint
and a half of milk is made to take the place of half a
pound of broiled steak. For dinner a quart of skim milk
(or buttermilk) is called for, or a glass for each person
unless some of it is used in the cooking. At the same
time, 4 ounces less roast pork is required. In the same
w^ay a glass of whole milk is allowed each person for
supper, or the bread can be made into milk toast and the
most of the extra milk used in this way. This allows the
canned salmon to be reduced 6 ounces.
CONSIDERATION OF MENUS.
179
Mkw u III. —For /amity equivalent to 4 men at moderate exercine.
Weight of food.
Food materials.
Weight of foo<l.
Food materials.
With
small
amount
of milk.
With
large
amount
of milk.
With
small
amount
of milk.
With
large
amount
of milk.
Breakfast.
Bananas, apples, or pears
Wheat preparation
Milk
Lbs. Oz.
12
4
8
2
1 4
1 8
1
2i
Lbs. Oz.
12
4
8
2
12
1 8
1
2i
1 8
1 12
1 8
1 4
8 1
8 '
Dinner— Con.
Apple fritters :
Flour
Lbs. Oz.
2
2
U
8
Lbs. Oz.
2
1 egg
2
Sugar
Lanl
Broiled sirloin steak ....
Bread
Baked potatoes
Butter
2
Hot rolls
Kxtra skim milk
2
Butter
Supper.
Canned salmon
1 6
12
8
2
8
Extra milk
1 12
1 12
1 4
8
8
1
Dinner,
Potatoes
12
Tomato sotip
Bread
8
Roast pork
Butter
2
Mashea potatoes
Turnips
Berries, canne<l or fresh.
Extra milk
8
2
Apple fritters :
Apples
Cost, jtrotein, and fuel value of the above.
Cost.
Protein.
Fuel
Value.
With small amount of milk.
Breakfast
Cents.
48
51
33^
Pounds.
0.39
.39
.34
Calories.
5,300
5,800
Dinner
Supper or lunch
3,200
Total per day
132i
1.12
14,300
Total for one man
33
.28
3,675
With large amount of milk.
Breakfast
43
.36
.41
.34
l.U
5,270
Dinner
5,400
3,600
Supper or lunch
Total per day
125
14,270
Total for one man
31
.28
3,567
Menus VI and VII, following, are intended to illustrate
how nourishing food can be procured in sufficient quan-
tities and moderate variety at a cost of not over 16 cents
per day. The cost to the farmer would be much less,
since these menus call for considerable amounts of milk.
180
DOMESTIC SCIKNCE.
i
Which is Imrdly wortli more; than ouc-liult' or onr-thiiil
as much on tho farm as it costs in tlie towns and cities.
Cofi'uu lias not always been indicated, but can be intro-
duced for any meal at a cost of from \ to 1\ cents per
cup, accordin^^ to how much cofi'ee is used in making the
infusion, and how^ much sugar, milk, and cream are added.
It is, of course, not important that each meal, or the
total food of each individual day, should have just the
ri<^ht amount of nutrients, or that the ^proportions of
protein and fuel int^redients should be exactly correct so
as to make the meal or day's diet w^ell balanced. Thv,
body is continually storin<( nutritive materials and usin<^
them. It is not dependent any day upon the food eaten
that particular day. Hence an excess one day may b(j
made up by a deficiency the next or vice versa. Healthful
nourislnnent recjuires simply that the nutrients as a
whole, durintr longer or shorter periods, should be fitted
to the actual needs of the body for use.
Menu IV. — For familij equivalent to 4 ^"^w fit moderate muscular work.
Food materials.
Breakfast.
Bananas, 4 (or grapes, 1 pound)
Breakfast cerervl
Milk
Sujrar
Mutton chops
Potatoes
Butter
Kolls
Coflfee
Total.
Tomato soup
Roast pork . .
Potatoes ....
Turnips
Dinner.
Weiffhf.
IM. Oz.
4
4
t)
2
4
3
12
Cost.
CentR.
«i
20
(i
4
3i
Protein.
Pounds.
0.009
C .031
{ .012
44^
12
32
H
1
.165
.018
.077
.010
.322
.036
.353
.022
.005
Fuel
Value.
Calories.
362
421
122
232
1,812
325
653
1,148
410
5,485
370
3,350
406
67
Til
as a
! fitted
362
421
122
232
1,812
325
653
1,148
410
5,485
370
3,350
406
67
JUiiiifr Coil
Tiipioca pnddiii;,';
Tiipiocii
AllplfH ] "
Siji^ar . . .
("roiiin
C'uflee
^'<>N'sn)Ki{.\Ti().v or MKxrs.
Mknu lV.—ro„thiitr,f.
IM. it:. CentH.
l«l
Total .
Milk toast ;
Milk
JJrefwl
Hutter
('oriiHtarch
Slicfd cold pork
Fried i)()tatoi',s ;
I'otatoi'S . . .
Lard
Cake
Supper.
Si
Pouiidg.
Cnliiriea.
f JHIl
1 .tM)4
310
{ .(K»«l
.1)10
2-J8
410
Coffee or tea ............[[......,', ' ''
Total I
Total for day |^-
Total for one man ....
(',
1
4
.j;!7
.0(1<!
.10-
134
.071
.009
33i
.0-JG
.010
.23>J
.202
r.,028
i.iir.ti
«ti;»
670
162
1.1 2
fill)
410
6,096
10,209
4,0r)2
Mknt y.-Forfamihi ,'qinmlmt to 4 n,en at mud, rate muscular work.
Food materials.
Breakfast.
Raked apples . .
Boiled hominy. ,
Milk
Su^ar
Broiled sirloin . .
I'otatoes
MutKna :
1 eu't,'
2 cups flour.
Butter.
■|
Weiyht.
Lbs. Oz.
2
8
10
3
10
8
4
8
Cost.
Cent.i.
Coffee.^^^ ■■■■;;;;;;;;;;;;;;;;;; ;;;;;•■• 2
Total ]] -
Dinner.
Tomato soup 9
Veal stew, shoulder. . i 9
Potatoes ' ^
2
11
1
4
3h
Protein.
Pounds.
0.008
f .041
.020
.099
.009
.032
.057
Apple dumplin},' :
leyg
4 apples
J cup lard . . .
1 cup flour
31
6
20 '
4A
.010
.270
.036
.3;J2
.054
.016
.000
.028
Fuel
Value.
Calories.
510
82;J
202
350
G50
162
162
820
435
410
4,524
370
1,350
975
81
382
1,056
410
182
DOMESTIC SCIENCE.
M KN IT V. — Continued.
Dinner. —Con.
Sauce for dumpling :
Butter
Lbs. Oz.
1
4
12
1
Cents.
\ '
3
2
3i
Powuis.
{::::::;:
.071
.010
.653
.142
.009
.070
Calorien.
217
Sugar
465
Bread
904
Butter
217
( loiFee or tea
410
Total
50
6
1
4
3
7
2
6,836
Supper or htnch.
Dripfl pannpfl pornpfl l>pef
8
8
12
n
1 4
1 6
560
Potato cronuette
162
Biscuit
1,297
Butter . .
325
Oranires. 4
.007
.046
400
Skim milk
234
Total
23
.274
1.103"
2,978
Total for day
-
104
26
14.338
Total for one man
.275
3,5S5
Menu \l.—For family
equivalent to 4- t'^^n
at moderate vtuscu
Jar xuork.
Food materials.
Weight.
Cost.
Prot«in.
Ftiel
Value.
Breakfast.
Commeal. in mush or cake
Lhs. Oz.
5
6
2
10
2
Cents.
1
1
i
2i
3
Pounds.
0.022
.012
!659'
Calories.
414
Milk
64
Sugar
Toast
232
753
Butter (24 cents wer pound)
434
Total. .
8
15
2
1
f
.093
.417
.026
.007
.059
1,897
Dinner.
Beef roll (for roasting)
Potatoes
3
1 8
8
10
2
2,280
488
Beets
85
Bread
753
Butter
434
Total
23i
6
6
2
1
2i
3
.509
.446
■ .012
.026
4,040
Supper.
Beans, baked
2
12
1 8
2
10
2
3,180
Pork
2,556
Potatoes, fried
488
I.Ard
537
Bread
753
Butter
434
Total
20i
.543
7,948
Total ner dav
20i
1.145
13,886
Total for one man
13
.285
3,471
217
465
004
217
410
6,«3C
560
162
1,297
325
400
234
2,978
Jl!338
""37585
414
64
232
753
434
1,897
2,280
488
85
753
434
4,040
3,180
2,556
488
537
753
434
7,948
J3,886
~3,471
CONSIDERATION OF MENUS. 183
Menu VII. — For family equimleiU to //. men at moderate miucular work.
Food materials.
Breakfast.
Oatmeal
Skim milk, 1 pint
Sufjar
Bread (homemade)
Sausage
Butter (24 cents per pound)
Total.
Dinner.
Beef flank, stew
Potatoes (60 cents per bushel)
Cabbage
Cornmeal pudding :
Cornmeal
Skim milk, 1 quart
Molasses. ,
Weight.
Lhs. Oz.
6
2
10
1
Cost.
Protein.
Fuel
Value.
Centx. Pounds. Calorics.
2 I 0.059
U .f)34
I
3
2
3
8
12
4
12
Total ,
Supper.
Beef, warmed in gravy..
Hot biscuit
Butter
Milk, 1 quart
Total
Total per day
Total for one man.
14i
15
3
1
i
3
1
.095
.080
607
170
232
1,205
1,358
217
22i
18
55
14
.268
.430
.054
.013
.022
.(m
.020
.004
.086
.340
.033
.2.5!)
1.134
' .285
3,879
2,988
975
105
414
340
987
5,889
598
2,600
434
325
3,957
3,645
~3,4ir
Discussion of the Menus.
These menus attempt to give, as nearly as convenient,
the range of food materials and the variety of combina-
tion which might be found in the average well-to-do
household. Some of the menus are more varied and
costly than others, and a few are given showing the
effect of the use of more milk, and also how a diet might
easily become one-sided. The quantities of the different
foods used per meal will not, it is believed, be found out
of proportion to each other, though of course they will
not suit every family. The weights of all materials, oat-
184
DOMESTIC SCIENCE.
meal aiul other cereals, meat, vegetables, etc., are for
these substances as purchased.
The calculation of the (luantities of nutrients con-
tained in the diti'erent foods is based upon the average
percentage composition of these materials. Inasmuch as
the fats and carbohydrates are used simply as fuel they
are not shown in the menus, only the quantity of protein
and the fuel value of the food beiny: of interest.
The cost of the diti'erent food materials must of neces-
sity be more or less of a varying (juantity, depending
upon the season of the year, the character of the markets,
large or small, city or country, etc. Of the more import-
ant food materials the assumed price per pound is as
follows: l^eef loin, bS to 25 cents; shoulder, 12 cents;
round, 14 cents; chicken, 15 cents; nuitton loin, 16
cents; lamb leg, 20 cents; bacon, 16 cents; sausage, 10
cents; milk, 8 cents (6 cents per quart); skim milk, 1 J,
cents (8 cents per quart); butter, 32 cents; cheese, 1()
cents: eggs, 1() cents (24 cents per dozen); flour and
meal, 2 J to 8 cents ; cereals, 5 to 8 cents ; bread, 4 cents:
potatoes and other vegetables, 1| cent (90 cents per
bushel): bananas, about 8 cents (20 cents per dozen);
oranges, about 7 cents (25 to 40 cents per dozen) ; apples,
Ih cent pi'r pound (90 cents per bushel).
It is pn)bable that the above figures represent more
nearly the average prices of the difl'erent food materials
in the eastern part of the covnitry than in the central
and western j)ortions, where meats, cereals, and many
otlier products are somewhat cheaper. It is also to be
borne in mind that by observing the markets many food
materials can be purchased much cheaper than here
CONSIDERATION OF MENUS.
185
indicated, wliile on the other liand there may be times
when they will be much mure exjiensive. The choice of
vegetables and fruits will naturally be governed by their
abundance and cost.
Another point that must not be overlooked is that the
quantities, an<l consequently the costs, here given are for
four working men; that is to say, men engaged in
moderately hard muscular labor. Of course, ditierent
individuals ditt'er greatly in their needs for food. These
figures express only general averages and are based upon
the best information accessible.
A Few Points to be Considered in Planning Meals.
Dietetic authorities advise people who are engaged in
activ^e muscular work to partake of the more substantial
meal in the middle of the day, leaving such articles of
food as soup — which is a valuable stimulant after a day
of hard work — fruit, cake, etc., for the evening meal,
when the system is too nuich exhausted to digest the
more concentrated foods. When men are obliged to take
cold lunches in the middle of the day the housewife
should see that the lunch basket contains the necessary
nourishment in the form of cheese, cold meat, meat or
fish sandwiches, liard boiled eggs, a fish or vegetable
salad, cold pork and beans, rice pudding, whole wheat
bread and butter, a b(^ttle of milk or strained tea or
coffee, pie, doughnuts, etc.
Remember, a man working in the open air or in a large
building recpiires food which will not oxidize too quickly,
or in other words, food which will keep up the fuel and
force necessary for his work. Supper in such cases
186
DOMESTIC SCIENCE.
should consist of a good broth or well made soud, and
the lighter foods ; but breakfast and dinner should be
more substantial. It is a question of economy to provide
suitable food for the wage-earner. The children may be
equally well nourished on a less expensive diet, such as
whole wheat bread and butter, milk puddings, fruit,
green vegetables, cereals, milk, and meat once a day.
On the other hand the individual engaged in sedentary
employment, such as book-keeping, teaching, needlework,
etc., should dine later in the day, as it leaves a longer
interval for digestion, which is much slower when the
individual is confined in a close office or work-room, and
where little exercise is taken.* Care should be taken in
planning meals for this class to avoid food which requires
much oxygen, such as fresh pork, fried food, sausage,
warm bread, pastry, griddle cakes, etc. The mid-day
meal of a brain worker or business man should be light ;
a soup, glass of milk (hot or cold), fruit, bread and butter,
vegetable salad, a broiled chop or steak, etc., are suitable
for luncheon.
Special attention should be given to the diet of school
children. (See p. 153.)
Students and children who are obliged to study at
night should, as a rule, take some light nourishment be-
k)re retiring ; a biscuit, a piece of bread and butter, or a
glass of hot milk, is sufficient.
Young girls, who are employed in shops, factories, etc.,
frequently hurry away to their work in the morning
* The teacher may make this clear by comparing the digestion of the
two classes to the action of the air upon coal in a range with the drafts
open and closed, the more rapid combustion, effect of oxygen, etc.
CONSIDERATION^ OF MENUS.
187
without taking a substantial breakfast. It is needless to
say that such action is sure to be followed by a physical
breakdown. A glass of hot milk or an e^g beaten and
added to a glass of milk will serve as an occasional sub-
stitute for a more substantial meal, but is not enough to
sustain active exercise for any length of time.
Another point to consider in the planning of meals
is economy of fuel. The thoughtful housekeeper will
arrange to have food requiring long, slow cooking, such
as stews, soup stock, bread, etc., and ironing done by the
same fuel. Broiling, toasting, omelets, etc., require a
quick fire. It is in the careful consideration of details
that economy in both food and fuel may be exercised.
188
Domestic science.
SUGGESTIVE QUESTIONS.
In giving instruction in Domestic Science, the teacher
must be careful to explain the moaning of any words
used wliich the pupils would not belikoly to understand ;
for instance, oxidation, combustion, solubility, etc., and
many of the terms used in the analysis, such as fermenta-
tion, casein of milk, albumen, cellulose, etc. In order Uy
keep the attention of pupils fixed on a subject, frecpient
illustrations and comparisons should be made.
Questioning is one of the best methods of riveting
attention, and as every teacher has not the faculty of
asking questions, a few suggestive ones are given which
may prove helpful.
Why do we eat food 1
What is nitrogenous food ?
What is its chief office 1
Where is it to he found ?
In what section of vegetable kingdom is this compound
abundant 1
What is the chief nitrogenous coinj)ouiid in meat and eggs 1
Of what is it composed 1
Why do we call these compounds nitrogenous 1
Do they serve any other purpose besides building up flesh 1
Which are the most important heat-giving compounds 1
What is the proportion in food they should bear to the
flesh-forming compounds 1
What other compounds are necess.ary to form a perfect food 1
SlTirjESTIVt: QUESTIONS.
189
(^iive their iiso ?
Where are they to l»e found ?
What is common salt ?
Where is it found ?
Why do we use it ?
Give the three digestivt; juices.
What kind of mineral matter do we find in vegetables 1
Why should potato parings, leaves and stalks of cabbage
not ],e put in the dust bin or garbage pail ?
What should be done with them ?
Which are the most important warmth-giving foods ?
Give another name for these foods ?
Why are they so called 1
What is combustion ?
How do these foods produce force, etc. 1
What other elements do these foods contain 1
Why are fats and oils more valua])le as Iieat-givers than
starch or sugar 1
What elements unite and form water 1
What is the proportion of water in tlie body 1 ^
Give its use ?
Explain the difference in the digestion of starch and fat ?
Why does starch need cookin^' ?
To what kingdom does it belon^r ?
Which section is of most
lue?
Hi
ow
is starch changed into sugar
?
190
DOMESTIC SCIENCE.
What changes food into blood 1
What gives the red color to blood 1
What mineral helps digestion most t
What is sugar ?
What causes sugar to ferment ?
What is the result ?
Where is it to be found ?
What are food adjuncts ?
Of what value are they 1
Give the names of combustible nutrients.
Give the names of incombustible nutrients.
For a substance to undergo combustion, what must it con-
tain ?
What supports combustion 1
What is chemically pure water 1
What causes the hardness of water 1
What is gluten t
What is dextrine ?
Where is it found 1
In what way does dextrine diflFer from starch 1
What is decomposition 1
LESSONS FOR I'UJiLlC SCHOOL CLASSES. 191
SCHEDULE OF LESSONS FOR PUBLIC SCHOOL
CLASSES.
LB880N.
L Information regarding the conduct of classes. Practice in
measunng. Practice in lighting gas-burners and oven
i'ractice in lighting and regulating a range.
n. Fruit-Applesauce. Coddled apples. Stewed prunes.
HI. Starch-Boiled rice. Potatoes, boiled and mashed.
IV. Starch— Thickening liquids with flour.
V. Starch— Practice in No. 4.
VI. Vegetables-Onions, cabbage, parsnips, etc.
VIL Eggs-Boiled eggs. Poached eggs. Toast.
VIII. Eggs and milk— Boiled and baked custard.
IX. Flour mixtures— Popovers, griddle cake.
X. Flour mixtures-Milk biscuits. Corn bread. Annie
pudding. ' '^
XI. Bread-Making sponge, kneading, and setting t<. rise.
XII. Bread— Moulding and baking.
XIII. Fish-Boiled and baked fish. Creamed fish and sauce.
XIV. Review of theory and recipes.
XV. Meat— Roasting mecit. Soup stock.
XVI. Meat— Stewed meat.
XVII. Meat— Cold meat and broiling.
XVIII. Salads.
XIX. Beans.
XX. Plain puddings.
Note -After this each teacher must arrange lessons according to
circumstances, age of pupils, etc., alternating cooking with lessens
m care of kitchen and utensils, and lectures on sanitary matters,
laundry work, setting table, and serving.
a
c
h
tl
ai
IT
St
APPENDIX.
Outlines Nos. 1 and II, for class work, are contrihuttMl by Prof.
Kinne, of Teachers' College, Columbia University, N. V. City.
Outline I.
The following outline is offered as a tentative plan of
work, for an average class of girls, in the highest grades
of the Public school. The exact order of lessons depends
in a measure on the skill and interest of the pupils, and
the special dishes selected to illustrate a principle, upon
the circumstances of the pupils, and upon the season of
the year.
It should be noted that beginning with the third
lesson, there are four lessons on the cooking of cai*bo-
hydrates ; then four on the cooking of nitrogenous foods;
next the batters, combining the two, and introducing the
use of fat, and so on. It is the purpose of this arrange-
ment to enforce the effects produced by heat on the food
principles, singly and in combination ; to alteniate the
groups, so that there is a constant review of principles
already established ; and to give practical w^ork of in-
creasing difficulty.
The course in cooking should be preceded by a few
lessons in house- work ; and at least one on the care of
the kitchen. It is taken for granted that the lessons are
accompanied by a study of food values, the cost of food,
marketing, etc.
1. Simple experiments in combustion — to illustrate the
structure of stoves and the care of such stoves. Study
13
193
104
DOMESTIC SCIENCE.
of the fuol and apparatus to be used in tlie scliool
kitclien; practice in using tlie apparatus; comparison
witli otlH.T apparatus.
2. Utensils — wliat tliey are, of wliat materials, and
wliy. It is well to have pupils make a list in note-book
of simple; kitchen furnishing.
Experiments with tlu; ])()ilin(r of water, in Florence
flask, in tea-kettle, and in covered saucepan, using ther-
mometer. Use of doubh; boiler. Compjire with boiling
wattir the temperature of fat hot enough for frying,
and also that of the oven. To illustrate the two latter,
croutons may be mach;.
8. Measuring — experiment with the cooking of starch
in watei* ; cornstarch pudding, or tapioca or sago jelly.
Develop the idea of the effect of the boiling temperature
on the starch grains, the bursting of the grains, and the
chan<i;e in Havor due to continued cookiniji;.
4. A cereal and a fruit, — sa}'', baked apples. In the
cereal, in addition to the starch, is the cooking of the
woody fibre. Note in both cereal and fruit the flavors
developed by heat, the cooking being a continuation, as
it were, of the ripening process.
5. A starchy and a green vegetable ; as, for instance,
potatoes and cabbage. Here, again, are the two prin-
ciples, cookiMy of starch an<l vegetable fibre; again the
(level (jpment of flavor by heat. Cookery of peas and
beans would better be deferred until the pupils are
familiar with the effect of water on nitrogenous sub-
stances.
If time allows, a sauce may be made to serve with a
vegetable, or this may be given in the next lesson.
APPENDIX,
1})5
0. Vegetablo soups, witlioufc meat stock. T)iis is in
pjii-t a review lesson. Opportunity is offered here l'(jr the
study of proportions, several in«rredients bein*,' used, how
much vetretahle pulp or juico to how much licjuid; how
much thickenincr, and how much salt to a (juart of scjup.
7. Egcrs. Experiments to show the coa(,mlatin(,^ point
of the white and yolk, foll()W(id hy soft and hard cocjking
of eggs, and possibly a plain omelet.
8. Eggs and milk.
9. Oysters.
10. Fish.
11, 12, 18. Batters. In these three lessons study
especially proportions, methods of mixing and baking.
A good sequence of batters is the following: popovers,
griddle c^dves, muffins, and baking powder biscuit; or a
sweet batter in the form of a plain cake may be given
for sake of variety.
Pan broiling and broiling.
Roasting and making of gravy.
Soups and stews.
Soups and stews.
Made dishes of meat can be given in these two lessons
also.
20. Beveracjfes.
21. Salads.
22. Desserts.
23. A breakfast.
24. A luncheon.
25. A dinner ; or, dinner and supper.
14. Tender meat.
15. Tender meat.
18. Tough meat.
19. Toudi meat.
196
DOMESTIC SCIENCE.
Other topics, in addition to these, or in place of some
of them ; bacon, ^,id trying out of fat ; cheese dishes ;
canning and preserving; dishes for invalids; other
desserts and made dishes.
Outline II.
This outline has been found practical in a short course
where it was advisable to give the pupils work in the
preparation of simple meals. The plan can be followed
in a longer course.
Introductory Lesson : Fire-rruiking, Measuring, etc.
1. A cereal and fruit.
2. Eggs.
3. Bacon, and the trying out of fat.
4 Plain muffins, or griddle cakes. Coffee.
5. A breakfast.
6. Vegetables. Vegetable soup.
7. A made dish of meat or fish.
8. Salad and dressing.
9. Muffins or biscuit.
10. A luncheon or supper.
11. Vegetables. Macaroni.
12. Meat.
13. Sauces and gravies. A desert.
14. Bread or rolls.
16. A dinner.
ome
hes;
ther
irse
tlie
wed
c.