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 PUBLIC SCHOOL 
 
 DOMESTIC SCIENCE 
 
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 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 
 
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 *' 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. 
 

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 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. 
 
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 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 
 
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srOOKSTIDXS TO TKAClliaiS. 
 
 XI 
 
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 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^ 
 
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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. 
 
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 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. 
 
 
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 l''i 
 
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 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. 
 
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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. 
 
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