DOMESTIC SCIENCE
A TEXT IN COOKING
AND
SYLLABUS IN SEWING,
640.7
Prepared for Use in the Kansas City Ele-
mentary Schools, Yet Eminently Fitted
for Home Work; Containing, in Un-
technical Language, All the
Fundamental Theories of
Foods and Their
Functions,
Together with More than Two Hundred Recipes
and Thirty Illustrations Designed to Demon.
strate Those Theories and to Make
a Comprehensive Cook Book
for School, College, and
Family Use.
THIRD, REVISED, EDITION.
44861
GERTRUDE T. JOHNSON J634
AUTHOR AND PUBLISHER
Care of Board of Education
Kansas City, Mo.
1912


Copyrighted by
Gertrude T. Johnson
1910-1911
1912
C. E. HAYES CO.
909 Wyandotte Street
Kansas City, Mo.
PRINTERS


PREFACE.
TO THE PUBLIC:
And I must "Write a Preface,
Whereon the World
may
look.”
Slight use to read a preface;
Read the Book.
GERTRUDE T. JOHNSON,
Kansas City, Mo.
April ist, 1911.





SYNOPSIS OF CONTENTS
COOKING.
PART I.
Syllabus of the Course; for the Teacher's Use.
PART II.
Text for the Pupils of the Seventh Scholastic Year.
PART III.
Text for the Pupils of the Eighth Scholastic Year.
PART IV.
Appendix; for Additional Work and General Reference.
PART V.
Light Cooking Equipment for a Class of Twenty-four
Pupils. Manual Training Equipment for a Class of Twenty
four Pupils.
SEWING.
PART VI.
General Suggestions.
PART VII.
Syllabus of the Course for the Sixth Scholastic Year.
PART VIII.
Syllabus of the Course for the Seventh Scholastic Year.
PART IX.
Syllabus of the Course for the Eighth Scholastic Year.
7





DOMESTIC SCIENCE
PART 1.
COOKING.
Syllabus of the Course; for the Teachers' Use.
Note.-In every lesson the food-stuffs used in the prac-
tical work should be discussed briefly, with regard to their
physiological use, classification, and comparative food values.
The hygienic phase of the work should be emphasized at
every available point. We do not live to eat; we eat to live.
SEVENTH YEAR.
LESSON 1.
SANITARY HOUSEKEEPING. Dust, dirt, and mould in the
home; danger of dark rooms; importance of fresh air and
sunlight; general directions for sweeping and dusting; danger
in carpets; their disinfection; in tapestry.
Practical Work. Sweeping and dusting the kitchen
and furnishings; washing of dust cloths.
LESSON 2.
SANITARY HOUSEKEEPING. Dishwashing; care of dish-
towels, dish-cloths, sink, garbage, garbage-can, boards and tables,
refrigerators; care of knives, forks, and spoons, cooking uten-
sils; use of boiling water as a germ destroyer; of sal soda.
PRACTICAL Work. Washing, scalding, and wiping
of the dishes and cooking utensils, making practical ap-
plication of the theories presented in the lesson.
LESSON 3.
MEASUREMENTS. The necessity for accuracy.
PRACTICAL Work. Making the table of cooking
measurements, by use of coarse salt, and of water, as ma-
9


10
DOMESTIC SCIENCE
terial; use of salt spoon, teaspoon, tablespoon, gill measure;
cup, half-pint, and quart.
LESSON 4.
Food. Its general functions; the five food principles,
and their physiological uses, in brief; classification of com.
mon food-stuffs, with regard to their comparative food
values.
Practical Work. Cooking rolled oats, serving with
milk and sugar.
LESSON 5.
ALBUMEN. Its principal sources, eggs, meat, and fish;
the effects of heat upon it; of cold water.
Practical Work. Tests for fresh eggs; tests of the
effects of hot water on the eggs; of cold water. Toasting
bread, soft-boiling of eggs; serving eggs on toast.
LESSON 6.
GLUTEN. Its principal sources, cereals; comparative
methods of cooking fine and coarse cereals.
PRACTICAL WORK. Cooking cream of wheat; serving
with milk and sugar.
LESSON 7.
Casein. Animal casein; its principal source, milk.
Vegetable casein; its principal sources, legumes,
PRACTICAL WORK. Making cottage cheese; boiling
Lima beans previously soaked in water; serving.
LESSON 8.
STARCH. Its principal sources, cereals and vegetables;
potatoes; comparative values of potatoes baked and potatoes
boiled.
PracticAL WORK. Boiling rice and baking potatoes;
serving.
LESSON 9.
SUGAR. Its principal sources, cane, fruits, vegetables;


COOKING
11
its commercial classes, crystallized and granulated; compara-
tive values; economy in buying.
PRACTICAL WORK. Making fondant.
LESSON 10.
Water. Its physiological and its general uses, its sub-
stitutes as a beverage, tea, coffee, cocoa; the source and nature
of each; effect of each
upon
the
nervous system.
PRACTICAL WORK. Making tea, coffee, and cocoa;
serving optional.
LESSON 11.
ANIMAL FATS AND Oils. Their principal sources, milk,
meat, and fish. Examples: butter, butter oil, lard, tallow,
and fish oil.
PRACTICAL WORK. Sauteing potatoes; serving.
LESSON 12.
ANIMAL FATS AND Oils. Discussion of the dangers of
impure milk, rancid butter, oils, and fats; decomposing
meats; methods of preservation.
PRACTICAL WORK. Pasteurizing milk.
LESSON 13.
VEGETABLE Oils. Their principal sources, cereals,
fruits, and nuts. Examples: cotton-seed oil, olive oil, almond
oil, cocoanut oil; common food uses of each; comparative
values of lard and cooking oil (cotton-seed), in cooking.
PRACTICAL WORK. French frying potatoes in cooking
oil; serving.
LESSON 14.
MINERAL SUBSTANCES. The chief mineral substances
found in the body, sulphur, phosphorus, lime, potassium,
sodium, iron, salt; essential to life; their functions; principal
sources, green vegetables, cereals, and water.
PRACTICAL WORK. Evaporation of a solution of salt
and water, to show how mineral substances are held in so-


12
DOMESTIC SCIENCE
lution in water, hence in juices. Making cabbage salad;
serving with French dressing.
LESSON 15.
ACIDS. Not a food principle; their function when
used with foods; their principal natural sources, fruits and
vegetables; acid beverages and acid fruits for the sick.
PRACTICAL WORK. Making lemonade and baking
apples; serving.
LESSON 18.
VEGETABLE SOUPs. Their great nutritive value; com-
parative values of fresh, dried, and canned vegetables for
soups.
PRACTICAL WORK. Tomato soup; Lima bean soup;
serving.
LESSON 17.
VEGETABLE Soups. Vegetables suitable for drying; for
canning; the opening and care of canned vegetables or fruit.
PRACTICAL WORK. Potato
soup;
dried
pea soup;
serving with croutons.
LESSON 18.
BREADSTUFFS. The common cereals used as bread-
stuffs; samples of the grains; of the flours; comparative food
values of bolted and unbolted flours; bleached and unbleach-
ed flour; expansion of batter by heat and air.
PRACTICAL WORK. Making popovers.
LESSON 19.
LEAVENING. Leavening by gas; formation of gas by
combination of acids and alkalies; demonstration by use of
cream of tartar and bi-carbonate of soda.
Practical Work. Making pancake batter with cream
of tartar and bi-carbonate of soda; baking; serving.
LESSON 20.
LEAVENING. Review of previous lessons on leavening:
leavening with sour milk and soda.


COOKING
13
PracticAL WORK. Making pancake batter with sour
milk and soda as leavening; baking pancakes; serving.
LESSON 21.
LEAVENING. Review of previous lessons on leavening.
Combination of cream of tartar and bi-carbonate of soda to
form baking powder.
PRACTICAL WORK. Making and canning baking
powder.
LESSON 22.
Quick Breads. Review of gluten, starch, sugar, and
previous processes of leavening.
PRACTICAL WORK. Making and baking wheat flour
muffins.
LESSON 23.
Quick BREADS. Compare thick batters and thin bat-
ters. The effect of fats on batters.
PRACTICAL WORK. Making corn-meal muffins; baking.
LESSON 24.
QUICK BREADS. Bi-carbonate of soda and molasses as
leavening; classification of ginger as a food stuff.
PRACTICAL WORK. Making of soft ginger bread;
baking.
LESSON 25.
QUICK BREADS. Review of leavening and batters.
Doughs.
PracticAL WORK. Making baking powder biscuits;
baking; drop biscuits.
LESSON 26.
QUICK BREADS. Review of leavening, batters, and
dough.
PRACTICAL WORK. Making sour milk biscuits; baking.
LESSON 27.
QUICK BREADS. Review of the egg; the nutritive val-


14
DOMESTIC SCIENCE
ues of its respective parts; sugar; classification of vanilla as a
food stuff.
Practical Work. Making sugar cookies.
LESSON 28.
Quick BREADS. General review of the subject of quick
breads.
PRACTICAL WORK. Making molasses cake; baking.
LESSON 29.
Meats. Composition of meats; comparative food val.
ues and expense of different kinds of meat; the effect of hot
water upon them; of cold water; of dry heat; how to know
fresh meats; meat for
soup
stock.
PRACTICAL WORK. Making soup stock and canning
for use.
LESSON 30.
Meats. The economic use of the water in which meat
has been boiled; in which vegetables have been boiled.
PRACTICAL WORK. Making macaroni soup with the
stock previously prepared; serving.
LESSON 31.
BROTHS. Discussion of their great nutritive value;
their importance to the sick; the addition of cereals to in.
crease their nourishment.
PRACTICAL WORK. Making chicken broth with rice;
with barley; serving.
LESSON 32.
MILK AND EGGS. Review of the food value and care
of each; the thickening properties of eggs.
PRACTICAL WORK. Making plain cup custard; caramel
sauce; serving.
LESSON 33.
MILK AND EGGS. Review of each subject. Methods
of utilizing stale bread and cake; injurious effects of mouldy
bread and cake.


COOKING
15
PRACTICAL WORK. Making of bread pudding, using
stale bread; vanilla sauce; making of rice pudding; baking:
serving.
LESSON 34.
Milk. Review of pasteurizing milk; the nutritive val.
ue of milk; use in combination with cereals. Value of gruels
for the sick.
PRACTICAL WORK. Making milk gruel with corn-meal;
with oat-meal; serving.
LESSON 35.
CANNING. Preservation of food by sterilization; other
methods of preservation; wholesome and unwholesome
methods of canning; tin cans compared with glass cans;
selection of fruits and their preparation for canning; selection
and preparation of cans or jars; process of canning.
PRACTICAL WORK. Canning seasonable fruit.
LESSON 36.
TABLE-SETTING AND SERVING. A diagram of the loca-
tion of the different articles of tableware; table serving.
LESSON 37.
WRITTEN OR ORAL TEST OF THE YEAR'S WORK.
GRADES.
LESSON 38.
TEACHER'S REPORTS.
EIGHTH YEAR.
LESSON 1.
SanitaRY HOUSEKEEPING. Care of the range; fue]
and combustion; soft water and hard water compared; the
difference in their composition; sanitary properties of
alkalies; their domestic utility; care of plumbing, cellars, bath-
rooms; use of disinfectants; temperature of rooms; ventilation.
Practical WORK. Tests for hard water; use of alka-
lies to soften hard waters; use of disinfectants.


16
DOMESTIC SCIENCE
LESSON 2.
STARCH. Review of previous lesson on starch, and
starch producing products, Potato starch, rice starch, corn
starch; their respective domestic uses.
PracticAL WORK, Making potato starch; boiling,
mashing, and ricing potatoes; serving.
LESSON 3.
CEREALs. Their food value and digestibility when
served with fruits; comparative economy in use of raw cereals
and steamed-cooked market preparations.
PRACTICAL WORK. Cooking rice as a vegetable; as a
dessert, with fruit; serving.
LESSON 4.
FRUITS. Review of value of mineral salts in foods; of
acids. Comparison of fruits, fresh, dried, canned. Danger
of over-ripe fruits; of unripe fruits. Common fruits and
methods of cooking them.
Practical Work. Making apple sauce and baking
bananas; serving.
LESSON 5.
FRUITS. Review of the subject. Cooling beverages
for the sick, their nutritive values; fruit juices as beverages.
Practical WORK. Preparation of apple water, currant
water, and grape water; serving.
LESSON 6.
EGGS. Review of composition and food value. The
egg as a perfect food; economy in its use. Digestibility as
affected by high temperature; by low temperature.
PRACTICAL WORK. Making toast and poaching eggs;
serving eggs on toast. Preparing albumenized milk as a
beverage for the sick; serving.
LESSON 7.
Milk. Review of its composition, its properties, its


COOKING
17
nutritive values; its care. Danger of sour milk. Rennet, its
source and properties.
PRACTICAL WORK. Demonstration of the action of
rennet on milk. Making rennet custard; making milk por-
ridge; serving.
LESSON 8.
VEGETABLES. Classes in common use; their relative
nutritive values; comparative values of different methods of
cooking.
Practical Work. Preparing scalloped potatoes;
boiling turnips, serving with white sauce.
LESSON 9.
Flour PASTEs. The composition, use, and compara-
tive values of macaroni, spaghetti, and vermicelli; their food
values in combination with meats, vegetables, etc.
PRACTICAL WORK. Macaroni boiled, then baked with
tomato sauce; serving.
LESSON 10.
BREAKFAST. Planning, cooking, and serving a simple
breakfast, consisting of one fruit, one cereal, one quick
bread; eggs; coffee or cocoa.
LESSON 11.
Meats. Review of their composition. Effects of hot
water, of cold water, of dry heat. A diagram of the different
cuts of beef. Discussion of the different cuts as located in
the diagram; utility of tough cuts; comparative expense of
tough cuts; of tender cuts.
Practical Work. Preparation of beef stew with
vegetables, from tough cut; serving.
LESSON 12.
Meats. Review of diagram of cuts of beef. The best
cuts for boiling.
PRACTICAL WORK. Pan-broiling beef steak; brown
gravy; serving.


18
DOMESTIC SCIENCE
LESSON 13.
Meats. Review of previous lessons on meats. Cuts
for roasting; expense; methods of roasting.
PRACTICAL WORK. Roasting beef, making brown gravy
with roast; carving, and serving at table.
LESSON 14.
FISH. Composition, cost, and nutritive valuo com-
pared with meats; tests for freshness.
PRACTICAL WORK. Sauteing halibut, haddock, or cat
fish; serving.
LESSON 15.
FISH. Review of previous lesson; garnishing; various
fish sauces.
PRACTICAL WORK. Boiling fish; garnishing with boil-
ed eggs; serving with drawn butter sauce.
LESSON 16.
Fish. Review of fish. Market preparations of codfish;
methods of cooking.
PRACTICAL WORK. Preparation of creamed codfish;
serving.
LESSON 17.
Fish. Review, optional.
PRACTICAL WORK. Making of codfish balls; fried fish;
serving.
LESSON 18.
OYSTERS. Composition and nutritive value as com
pared with meat and fish; danger of stale oysters.
PRACTICAL WORK. Stewing oysters; serving.
LESSON 19.
POULTRY. Marketing: tests for freshness; selection of
young fowls. Chicken; its nutritive value; methods of cook.
ing.
PRACTICAL WORK. Frying chicken, Southern method;
serving.


COOKING
19
9
LESSON 20.
POULTRY. Review of previous lesson. Danger of stale
poultry from keeping it long on ice. Method of roasting
fowl.
PRACTICAL WORK. Preparation of a chicken for roast-
ing; roasting; making gravy for roast; carving at table; serving
with cranberry sauce.
LESSON 21.
Salads. Review of nutritive value of mineral salts
found in green vegetables and fruits; value of cheese in
salads.
PRACTICAL WORK. Preparing cabbage salad, serving
with Mayonnaise dressing.
LESSON 22.
CAKE. Review of the principles of leavening. Cake
made with butter; cake made without butter.
PRACTICAL WORK. Mixing and baking standard cake.
LESSON 23.
CAKE. Review of eggs as leavening; of acids and alka-
lies as leavening.
PRACTICAL WORK. Making sponge cake.
LESSON 24.
DOUGHNUTS. Review of fats and oils; their effects on
dough.
PRACTICAL WORK. Making doughouts; frying in cook
ing oil, (cotton-seed oil).
LESSON 25.
DESSERTS. Review of properties and nutritive value of
corn starch and vanilla. Composition of tapioca.
PRACTICAL WORK. Making tapioca pudding, serving.
LESSON 26.
MILK TOAST. Review of properties and nutritive val


20
DOMESTIC SCIENCE
ues of milk; of bread. Changes produced in bread by
toasting. Value of toast.
PRACTICAL. WORK. Making milk toast; serving.
LESSON 27.
TABLE SERVICE. Duties of host, hostess, guest, and
waiter.
PRACTICAL WORK. Planning a simple supper; table
setting and serving.
LESSON 28.
BREAD. Review leavening. Yeast. Effects of mixing,
kneading, and rising. Relation of yeast bread to quick bread.
PRACTICAL WORK. Mixing and kneading white bread;
quick process.
LESSON 29.
BREAD. Comparative review of flours. Review of
yeast.
PRACTICAL WORK. Moulding of white bread.
LESSON 30.
BREAD. Review, at option of teacher.
PRACTICAL WORK. Baking white bread.
LESSON 31.
ROLLS AND BUNS. Digestibility and food value of yeast
breads compared with quick breads.
PRACTICAL WORK. Raised muffins.
LESSON 32.
ROLLS AND BUNs. Comparison of roll, bread, and bun
doughs.
PRACTICAL WORK. Parker House rolls.
LESSON 33.
JELLIES. Use of sugar as a preservative. Selection
and preparation of fruits for jellies. Preparation of glasses
and jars. Methods of making jelly.
PRACTICAL WORK. Making jelly of seasonable fruit.


COOKING
21
LESSON 34.
CANNING. Review of methods of preserving fruits and
vegetables. Preparation of jars; of fruits. Process of can-
ning.
PRACTICAL WORK. Canning seasonable fruit.
LESSON 35.
TABLE SERVICE. Practice in planning a simple din:
ner; duties of host, hostess; waiter. Pupils act as guests.
LESSON 36.
PRACTICAL WORK. Preparation of a simple dinner,
serving invited guests.
LESSON 37.
ORAL OR WRITTEN EXAMINATION.
LESSON 38.
PUPILS' GRADES.


COOKING
PART II.
SEVENTH YEAR.
LESSON 1.
Dirt is anything unclean. It may be animal, vegetable
or mineral.
Dust is of the same composition as dirt. It is dirt
powdered so fine as to float in the air.
Dust Plants grow from tiny seeds, or germs, that
float in the air as dust. They are classed as moulds, yeasts,
and bacteria.
MOULDS are fungi of considerable size, easily visible to
Fig. 1.
the naked eye, composed of thread-like tubes. Some are
white, some blue, green, brown, black, or red. They grow
22


COOKING
23
upon all kinds of material and have a variety of forms.
They grow and multiply rapidly in warm, moist places, and
destroy food, clothing, etc. Mildew is a form of mould.
Moulds begin to grow on the outside of food, as bread,
cheese, etc., and branch out and grow down into the food,
like the roots of a plant. Rotting is only the process of
mould growth.
To prevent mould, protect from dust and keep in dry
places.
FIGURE 1 is a highly magnified specimen of common
green mould.
It may be frequently seen on bread, cake,
etc. The delicate spores at the top, are light and feathery,
and are easily detached and blown into the air, where they float
as dust plants. The stalks, or stems, grow down into the bread
or other articles upon which they feed, just as the roots of our
common shrubs grow down into the ground. As these
roots take up, or eat up, the nutrient part of the bread nec-
essary to their life, the chemical change in the bread is called
rotting, or decaying.
YEASTS AND BACTERIA are germs so small, that it
would take from 10,000 to 50,000 of them, laid side by side,
Fig. 2.
make a line one inch in length. They can be seen only
by the use of the microscope; hence, are called microbes.
Yeast is the plant that produces fermentation, or
"working,” in many liquids and moist mixtures, as grape


24
DOMESTIC SCIENCE
juice, preserves, etc. Yeast will be discussed more fully, later
in the course.
FIGURE 2 is a highly magnified group of yeast plants.
They multiply by sending out little buds, as you see in the
figure, which break off from the larger part and become neú
plants, to bud in turn.
BACTERIA are the smallest and simplest of known living
things. Each one is a jelly-like, colorless, and nearly trans-
parent cell. Their home is mostly in the upper layers of
the earth, but they are carried everywhere by the winds, the
rain, and the snow. They are in the air we breathe, the food
we eat, the water we drink; they are on the bodies of men
and animals, in their mouths, under their nails. They re-
quire moisture for their growth. Many require heat for
their growth, but some grow at a freezing temperature. They
multiply rapidly, doubling about every five minutes, under
proper conditions of temperature and moisture. As they
Fig. 3.
grow, some kinds of bacteria throw off poisonous substances;
which produce diseases of different kinds. Some kinds of
bacteria are harmless. As we cannot tell, readily, the danger.
ous kinds, we try to destroy all. All dust and dirt should be
destroyed by burning. Dark, damp places are favorable to
the growth of bacteria, while fresh air and sunlight are great
disinfectants.
FIGURE 3 shows a group of highly magnified bacteria, of
various forms and sizes. They, too, multiply by budding,
like the yeast plant.


COOKING
25
LESSON 2.
CARE OF DISH-TOWELS AND Dish-CLOTHS. All towels
and cloths used in housekeeping should be hemmed; and
each cloth should be used only for the purpose for which it
was intended. Dish-towels and dish-cloths should be careful-
ly washed, scalded, and dried, after each using. Dried out of
doors, if possible.
CARE OF THE SINK. When the dish-washing is finish.
ed, wash every part of the sink with soap and hot water:
Wash above and around the sink, clean behind the sink
pipes with a wooden skewer. Flush the sink with boiling
water every day, and with a strong solution of sal soda once
each week.
CARE OF GARBAGE AND GARBAGE CAN. All Garbage
should be burned. In the home it may be drained through a
sink strainer, and burned, without using a can. If a can is
used, it should be emptied after every meal, the garbage burn-
ed, and the can thoroughly washed with hot water and soap.
The can should be thoroughly scalded with a strong solution
of sal soda once each week.
CARE OF THE REFRIGERATOR. The refrigerator should
be examined carefully each day, to see that no food is left to
spoil. Once a week the food should all be taken from the
refrigerator, and every part of the refrigerator should be
washed with a strong solution of sal soda and hot water,
using a small broom; while the waste-pipe should be flushed
with a similar solution. After the washing is completed,
the refrigerator should be wiped thoroughly with a clean
cloth, and left open until dry. The shelves should be dried
in the sun, if possible; if not, near a fire. No hot foods, or
foods with a strong odor, should be placed in a refrigerator.
SCRUBBING BOARDS AND TABLES. Do not wash bread
boards or rolling pins at an iron sink; the iron will leave
marks on them. Wash them at a table. Wash thorough-
ly with a wet cloth. Rub sapolio on the wet board; wet the
scrubbing brush, and scrub well with the grain of the wood;
rinse off the suds, and wipe as dry as possible. A pastry


28
DOMESTIC SCIENCE
promote circulation, regulate bodily temperature, remove
waste matter, to nourish, to stimulate nervous action,
Rolled Oats. 1 c. rolled oats, 2 c. boiling water, 1
teaspoonful salt. Pick over the cereal and remove all
foreign substances. Put the water and the salt into the up-
per part of double boiler; when the water boils rapidly, stir
the cereal slowly into it, a small quantity at a time. Allow
the mixture to boil in the upper part of the boiler 10 m.,
stirring constantly; fill the lower part of the boiler one-third
full of boiling water, and place the upper part of the boiler,
containing the oats, over the lower part. Keep the water in
the lower part of the boiler, boiling for 20 to 30 m., or long-
er if desired. Serve with sugar and cream.
LESSON 5.
ALBUMEN. Albumen is found in all animal foods,
especially in eggs, milk, meat, fish, and oysters. The white of
the egg contains albumen in the purest form in which it oc-
curs in nature; it is almost pure albumen dissolved in water.
Albumen is coagulated by heat, and dissolved by cold water.
It begins to coagulate at a temperature of 134 degrees, be-
comes jelly-like at 160 degrees, and hard and indigestible at a
temperature of over 185 degrees. The name is from the
Latin, albus, meaning white. Albumen is nitrogenous, and
one of the essentials of life. Its principal uses are to build and
repair the bodily tissues and to yield heat and energy to the
body. The white of the egg is taken as the type of albumin.
foods. The yolk and the white differ greatly in com-
position. Comparing them, the white of the egg is found to
be more than eight-tenths water, the remaining portions be-
ing principally albumen, with a small amount of mineral
matter. The yolk is composed of about one-half water, one-
third fat, and nearly one-sixth proteid matter, with nearly
twice as much mineral matter as the white contains.
COMPOSITION OF THE EGG.
Water...
.73.7 per cent.
Proteid.......
..14.8 per cent
ous


30
DOMESTIC SCIENCE
be covered with vaseline, paraffine, etc., but these are liable
to crack, and leave places for the process of evaporation.
Water Glass, which may be purchased at any drug
store, is prepared for use by mixing it with ten times its bulk
of water. Place the eggs, small end down, in an earthen or
a wooden vessel, and pour the mixture over them until they
are covered. Cover the vessel closely and set in a cool
place. Ask your druggist for water glass.
As eggs grow constantly lighter with the entrance of the
air, the best test for freshness is to drop them into a vessel of
strong, cold salt and water; 1-4 pint salt to 3-4 pt. water. The
quite fresh egg will go directly to the bottom and remain there.
The older eggs will bounce up and down, undecided whether
to remain or not; those still older will float. The "bad egg"
will rise directly to the top. This method of testing eggs is
within the reach of all.
1
0
05
Fig. 8.
1. Vessel of salt and water.
2. Surface of water.
3. Bad eggs, rising above the water.
4. Eggs not fresh, rising.
5. Fresh eggs.


COOKING
31
Soft Boiled Eggs. Place an egg in one pint of boil-
ing water, remove the vessel from the fire, and let it stand,
covered, for from 7 to 10 minutes. Remove the egg and
serve immediately.
EGG Toast. Cut stale bread in slices one-fourth inch
in thickness. When using gas, place slice on asbestos mat.
Toast brown on each side, place in piles, after buttering each
side. To moisten, if desired, dip the slices quickly into boil-
ing salted water before buttering. Break eggs, soft-boiled, on
the toast, one egg on each slice. Serve hot.
LESSON 6.
GLUTEN is vegetable proteid, found in all cereals. It is
the gummy substance found when chewing uncooked kernels
of wheat. It is named from the word glue, as its principal
property is like that of glue. In making paste of flour, this
gluey property of the flour is easily discovered.
GENERAL DIRECTIONS FOR COOKING CEREALS.
Stir the cereal gradually into the required quantity of
boiling water, adding one teaspoonful of salt for each cup of
cereal. Cook the mixture rapidly at first, about ten minutes,
directly over the stove; then place it over boiling water, and
cook from twenty to forty-five minutes longer, according to
cereal used. To save time in cooking, soak the cereals in
water before cooking; this is especially helpful in cooking
coarse cereals. Fine cereals should be mixed with cold water,
to the consistency of thick pancake batter, before stirring into
the boiling water. This prevents lumping. Cook prepared
market preparations much longer than is indicated by the
directions on the package.
In serving cereals, milk or cream should be used to sup:
ply fat, in which they are deficient.
TABLE FOR COOKING CEREALS.
KIND
QUANTITY WATER
Rolled Oats.......
1c. 2c.
Rolled Avena...............
1c. 2.
TIME
45 m.
45 m.


32
DOMESTIC SCIENCE
TIME
30 m.
25 m:
KIND
QUANTITY WATER
Wheatena, Cream
of Wheat, etc..... 1c. 3 3-4c.
Rice (Steamed).
1c. 2 3-4 to 4c. 45 to 50 m.
Rice (Boiled)
1c.
6c.
Cornmeal .....
1c. 3 1-2c. 2 hrs.
Oatmeal
1c. 4c.
3 to 4 hrs.
Cracked Wheat..
1c. 4c.
3 to 4 hrs:
Hominy (Fine)............ Ic. 4c.
1 hr.
LESSON 7.
ANIMAL Casein is a proteid of milk. It constitutes
nearly 3.3 per cent of the milk. It is coagulated by acids,
causing a solid curd to separate from the liquid part of the
milk. The liquid part is then called “whey." Casein can
also be coagulated by rennet, a substance prepared from the
lining of the stomach of the calf. The coagluated casein of
milk, called curd, is pressed together to make cheese. The
whey which remains after the curd is removed, consists of
the water of the milk, holding in solution a little sugar and
some mineral matter, with other soluble substances in very
small amounts. It has some nutritive value, and is frequent-
ly used for nourishment for invalids and infants. The curd
consists principally of the coagulated casein and the fat of
the milk, with some mineral matters. Cheese is highly
nutritious, Skimmed milk cheese is nearly one-half pro-
teid, while cheese made from unskimmed milk is only about
one-third proteid, one third fat and the remaining third is
composed of water, with small amounts of mineral matters.
A.
B.
Fig. 9.


COOKING
33
1
A-Skimmed-milk Cheese.
1. Proteid; 2. Water; 3. Fat; 4. Mineral Matter.
B.-Full Cream Cheese.
1. Proteid; 2. Fat; 3. Water; 4. Mineral Matter.
As cheese contains no starch, it should be eaten with
starchy foods, such as bread and macaroni. Cheese in its
raw state is somewhat difficult of digestion. This
may
be
overcome by cooking, and adding a small amount of baking
soda
SOUR MILK CHEESE.
qt.
thick sour milk, 1 tbsp. cream, 2 tsps. butter, 1-8
tsp. salt. Heat the milk slowly until the curd separates from
the whey. Place a piece of cheese-cloth in a strainer, and
place the strainer over a bowl. Pour in the milk, lift the
edges of the cloth and draw them together over the mass;
then, holding the bag thus formed with one hand, press and
squeeze it with the other, until the curd is as dry as possible.
Place the curd thus formed, in a bowl, season with butter,
cream, and salt. Stir well, to mix the ingredients. Pepper
may be used if desired; also one teaspoonful of powdered
sage may be added.
VEGETABLE CASEIN is found principally in peas, beans,
and lentils. It is contained in the water in which these are
thoroughly cooked. It is a vegetable proteid, and, as such,
gives the great nutritive value to these foods.
CREAM OF Lima BEANS: Soak one cup of dried Lima
beans over night; drain, and boil in salted water until soft;
drain, add three-fourths cup of cream, and season with but.
ter and salt. Reheat before serving.
LESSON 8.
STARCH is a heat and energy producing food, and belongs
to the car bo-hydrates. It is vegetable, and its principal sources
are cereals and vegetables. It is a fine, white, glistening pow.
der, insoluble in cold water, but partially soluble in hot
water, with which it forms a jelly-like paste. Heat and
moisture are necessary to soften starch. Although starch


34
DOMESTIC SCIENCE
cannot sustain life, alone, it forms one of the most important
foods when taken in combination with foods which build and
repair tissues. Raw starch is not digestible; therefore all
foods containing starch should be subjected to boiling water
and thoroughly cooked. Starch is manufactured principally
from wheat, corn, and potatoes.
Starchy foods are not digestible by the stomach until
after they have been thoroughly mixed with the fluids
secreted by the glands of the mouth. For this reason, bread
and all other starchy foods should be well masticated before
swallowing
BAKING POTATOES: Wash and scrub potatoes of
uniform size. Bake on the grate of a hot oven, until soft.
When baking, turn them every ten or fifteen minutes, to
keep them from burning. Test them by pressing them with
the hand wrapped in a towel. When soft, break open the
skins to let the steam escape, and serve immediately. If any
are left over, remove the skins, and use the potatoes for
warming over.
LESSON 9.
Sugar, like starch, is a carbo-hydrate; therefore its func:
tions are to yield heat and energy. It is made for common
use from sugar cane, sugar beets, and maple sap. The grains
of sugar are minute crystals formed from the solution of sugar
and water taken from the plant or the tree. Sugar has the
same properties as starch; yet, while starch will not dissolve
in cold water, sugar readily dissolves in all liquid substances.
All starch is turned to sugar in the process of digestion
(grape sugar). Because sugar dissolves so readily, it is easily
digested. It is a most important food, and harmless when
not indulged in to excess. Scientific investigation shows
that sugar repairs muscular strength, when depleted, more
quickly than any other food-stuff.
WHITE FONDANT: 2 1-2 lbs. sugar, 1-4 teaspoonful
cream tartar, 1 1-2 cups hot water. Boil the ingredients all
together, until it makes a soft ball when tried in cold water.
Turn out on a large platter, and, when cool, work it with a


COOKING
85
a
spatula and the hands, until creamy. Divide into portions,
and flavor to taste. Shape into chocolate creams, etc.
LESSON 10.
WATER is found in nature as a solid (ice and snow), as
a liquid, and as a gas (steam). Water freezes at 32 degrees,
and boils at 212 degrees, Fahr. About three-fifths of the
human body is composed of water. It follows then, that
large amount of water should be taken into the system to
keep this proportion intact, as much water is carried off
through the natural channels, the lungs, the skin, and the
kidneys, each day. More or less water is contained in every
food substance, no matter how dry it appears; while many
fruits and vegetables contain a very large proportion of water.
The dryer our food, the more exercise we take, the more
water we need to drink. Pure water is composed of oxygen
and hydrogen; but all natural water has taken
up
mineral
and gaseous substances. Water for drinking and cooking
should be free from harmful substances; it should, also, be
freshly drawn. Water which has been standing in the pipes
between the faucet and the street over night, should be
drawn off before any is taken for use. Water from the hot
water faucet should not be used for cooking, because impuri-
ties collect in the boiler, which makes it unfit for use.
Fig. 10.
FIGURE 10 is a group of bacteria from impure water,
highly magnified.
Unclean water is dangerous, as dust is dangerous; for
we do not know just what disease germs ere hidden in it.
Water from springs, wells, and streams, in cities and towns,
is apt to become contaminated by sewage, and thus create
the most malignant diseases. Water may be purified by


36
DOMESTIC SCIENCE
boiling; but, after boiling, it should be kept carefully covered
from dust. Water is the natural beverage; but custom has'
given us several other beverages, more or less artificial.
Tea is a beverage. It consists of the leaves of a plant
produced in China, Japan, and India. Tea contains two
principles that act upon the body. One, theine, stimulates
the nervous system; the other, tannin, is injurious to the
delicate lining of the stomach. Boiling tea, or steeping it
long, extracts the tannin.
MAKING TEA: To make strong tea, allow one tea-
spoonful of tea to each cup of boiling water. Scald the
teapot with boiling water; put in the tea and pour on the
boiling water. Place the teapot where the tea will keep
hot, but not boil, and let it stand for five minutes.
Strain, and serve at once. Do not use a tin teapot,
because of the tannin in the tea.
COFFEE. The coffee tree is a native of Abyssinia, but
is now grown in all tropical countries. Java coffee is con-
sidered best. The Mocha and Java blend, consisting of one
part Mocha and two parts Java, seems best suited to the
average taste. The coffee berries are browned to a dark
chestnut color, and ground; the ground coffee is then ready
The aroma of the coffee is best retained by brown-
ing, at one time, only sufficient coffee for the following
meal; grinding it and placing it immediately in the coffee-
pot and over the fire.
COFFEE, like tea, has two important principles, caffeine
and tannin.
CAFFEINE is the same chemical substance as theine,
and has the same effect upon the nervous system; the tan-
nin, also, has the same effect as the tannin of the tea.
Neither tea nor coffee is a food-stuff; but when prepared
with water, sugar, and milk, they contain the food values of
those articles of food.
MAKING COFFEE: For strong coffee, allow two table-
spoonfuls of the ground coffee for each cup. When several
cups are to be made, a smaller quantity for each cup may be
for use.


COOKING
37
used. Put the coffee into cold water and bring it to the
boiling point; then remove it from the fire and allow it to
stand for a few minutes at near the boiling point, before
serving, to "settle" the grounds.
Cocoa, while classed as a beverage, differs widely from
both tea and coffee, in being a proteid food-stuff, and in
containing half its weight in fat. It is made from the crush-
ed bean of the cocoa tree, a native of tropical America. Its
stimulating principle is called theobromine; and means “food
for the gods.
In the manufacture of cocoa, large quanti-
ties of sugar and starch are added, greatly increasing its food
value
Cocoa: 1c. milk, lc. boiling water, 2 tbsp. cocoa, 2 tbsp.
sugar. Heat the milk in a double boiler; mix the cocoa and
sugar together, and add them to the boiling water. Boil
from five to ten minutes, pour the cocoa, thus cooked, into
the heated milk, and serve.
LESSON 11.
ANIMAL FATS AND Oils: Fats are solid at ordinary
temperature, while oils are liquid. Oils are separated from
the fats, by heat. The process of separating the oils from
the fats is called "clarifying." Though differing greatly in
appearance and flavor, fats and oils used as foods do essen-
tially the same work on the body; they supply heat and
energy. They, with the carbo-hydrates, starch, sugar, etc.,
are the fuel which keeps the bodily machinery in action. Fat
produces more than twice as much heat as the same weight
of starch or sugar; yet the carbo-hydrates act more rapidly
than the fats and oils, and are less expensive. Meat, fish,
milk, and eggs are the principal sources of animal fats. The
fats commonly used are butter, lard, “drippings" (or tallow),
suet, and marrow. Butter is the most digestible of these,
and the most costly. Lard is the semi-solid fat derived, by
heating, from the fat of the hog. Beef suet is obtained
from and near the kidneys and loins. Marrow is a soft fat
found in the cavities of the bones. The term, “dripping,"
means the clear fat of the beef, which has been melted and


38
DOMESTIC SCIENCE
strained, and thus freed from impurities. It is also called
clarified fat.
All fats may be clarified, when stale or rancid, by heat-
ing and straining. In this way, all remnants of fat from
meat, and the fat skimmed from soups, gravies, etc., may be
purified and saved.
"DRIPPINGS," OR CLARIFIED FAT: Cut or chop the fat
into small pieces, and put it into a saucepan or kettle half
filled with water. Heat slowly. Stir occasionally, cook un.
til scraps are light brown, and the fat has ceased to bubble.
Remove saucepan from the heat. Let stand five minutes,
and strain through strainer or cheese-cloth.
SAUTED POTATOES: Cut cold boiled potatoes in slices
one-fourth inch in thickness. Season with salt and pepper,
place in a hot, well-greased frying-pan, brown on one side,
turn, and brown on the other side. Serve hot.
LESSON 12.
Milk, as it is drawn from a cow in perfect health, may
be regarded as free from injurious germ life, unless germs
enter it during the process of drawing, or "milking", but,
during the process of drawing the milk, as commonly per-
formed, dust enters the milk, and also dirt from the skin
of the cow; therefore, all milk drawn by the common pro-
cess may be regarded with suspicion; and few cows are en-
tirely healthy.
Sterilization will undoubtedly kill all of the germs of
the milk; but as this process requires that the milk be heated
nearly to the boiling point, the flavor of the milk is much
changed, and the milk is rendered less digestible, especially
for infants, and those persons having weak stomachs.
The method called pasteurization destroys all the germs
except those which cause the milk to sour.
PASTEURIZED Milk: Fill sterilized bottles or jars
nearly full of milk; cork with cotton that has been heated
in the oven until yellow. Place bottles on a rest in a deep
pan, so that they will not touch the bottom of the pan.
Fill the pan with cold water to reach as high as the upper


COOKING
39
surface of the milk in the bottles. Place over the fire, and
heat to 155 degrees or 165 degrees Fahr. If no thermome-
ter is used, heat until small bubbles appear in the milk, next
to the glass. Remove to the back of the stove where the
milk will not reach a higher temperature; allow the milk to
stand at the same temperature from 20 to 40 minutes;
08
al
of
27
code
Po
Boga
Fig. 11.
A GROUP OF Lactic BACTERIA, Highly Magnified.
place the bottle in lukewarm water for a few minutes, and
then in cold water until milk is cold. Keep the bottles in
a cool place. Do not remove stoppers until ready to use
milk. Do not insert the thermometer into the milk to test,
but into the water; to avoid carrying germs into the
milk.
Any spring-top or screw-top glass jar used in
canning, may be utilized for pasteurizing milk. During
the process of heating the milk, the top of the jar should
be slightly loosened, to allow the escape of the expanding
air; but when ready to remove the milk from the fire,
to cool, the tops of the jars should be tightly closed; and
screw-top jars should be again tightened several times, as
they cool.


40
DOMESTIC SCIENCE
LESSON 13.
COOKING IN DEEP FAT.
FRENCH FRIED POTATOES: Wash and pare the pota:
toes, about six, medium size; cut in halves, lengthwise; cut
each half in pieces like the slices of an orange; allow to stand
in cold water 20 minutes. Drain, dry, and fry in smoking
hot, deep fat. Place on clean brown paper to absorb the
grease. Sprinkle with salt. Care should be taken that the
fat is not too hot, as the potatoes must be cooked as well as
browned.
LESSON 14.
THE MINERAL MATTERS in the body include com
pounds of lime, potassium, sodium, iron, common salt, etc.
(See table in Appendix). Mineral matters are essential to life;
being necessary for the formation of the bones, teeth, hair,
and nails, and also as aids in digestion, circulation, etc.
Fresh meats, fish, fruits and vegetables are the principal
sources of mineral matters in foods, but cereals supply a
small amount. Water contains much mineral matter, in
solution. Common salt, the most common mineral sub-
stance used in foods, is added to the foods in cooking and
otherwise, as foods in general do not contain a sufficient
quantity. Phosphorus and lime are necessary to the forma-
tion of bones and teeth; hence, young children should eat
much food containing them. These are found abounding in
cereals, but are found in small quantities in meat and fish.
As persons become aged, the bones lose much of the phos-
phorus, and are easily broken; hence, such persons should
eat freely of foods containing phosphorus. When any food-
stuff is burned, the mineral matter remains in ash.
CABBAGE SALAD: Remove the loose leaves from a
solid head of cabbage, quarter it, and shave fine. Pour the
salad dressing over it, serve cold. If a cabbage is wilted,
soak it for an hour or more in cold, salted water.
FRENCH DRESSING: One-fourth teaspoon salt, one-
eighth teaspoon pepper, three tablespoons olive oil, one


42
DOMESTIC SCIENCE
cup
DRESSING FOR Baked APPLES: To one-half of
the juice from the baked apples, add one cup of sugar. Boil
five minutes, and pour over the apples. Serve cold.
LESSON 16-
VEGETABLE SOUP: As commonly used, the term
"vegetables" includes all plants used for food, except grains
and fruits. Vegetable soups are nutritious and easily digest-
ed. A comparative table of the composition of different
vegetables will assist the housewife in selecting the more nu-
tritious vegetables for the table.
Lima beans are the greatest vegetable muscle builders.
Lima beans and sweet potatoes excel in fat, the greatest heat
producers; sweet potatoes and Lima beans, the greatest en.
ergy producers; Lima beans and parsnips contain the most
mineral matter, whilo celery and tomatoes contain the most
water.
The legumes, peas, beans, and lentils, may be used in
place of meat; the other vegetables are chiefly valuable for
their mineral matters, and should form a part of the daily
food. Peas and beans, when old, should be used for purees
and soups; by so doing, the outer covering of cellulose,
which is indigestible, is removed.
Lima BEAN SOUP: Soak one cup of Lima beans over
night, drain, and cook in boiling salted water until soft;
drain; add three-fourths cup cream, season with butter and
salt. Reheat before serving.
Tomato SOUP: One can tomatoes, one pint water,
twelve peppercorns, bit of bayleaf, four cloves, two teaspoons
sugar, one teaspoon
salt, one-third teaspoon soda, two
tablespoons butter, three tablespoons flour, one slice onion.
Cook first six ingredients twenty minutes; strain, add salt
and soda; strain through thin cloth or fine wire strainer.
LESSON 17.
Potato Soup: Three medium-sized potatoes, one
quart milk, two slices onion, three tablespoons butter, two
tablespoons flour, one and one-half teaspoon salt, one-fourth


COOKING
43
teaspoon celery salt, one-eighth teaspoon pepper, a few grains
of cayenne, one teaspoon chopped parsley. Cook potatoes in
boiling salted water; rub them through a strainer. Scald
milk with onion, remove onion, and stir the milk slowly into
the potatoes, Melt half the butter, add dry ingredients, stir
until well mixed, then stir into the boiling soup.
Cook one
minute, strain, add remaining butter, and sprinkle with the
parsley.
LESSON 18.
BREAD is the most important article of food. Consid-
ering its great value, it seems a great wrong to place poor
bread before the hungry. Wheat, rye, barley, and Indian
corn are the principal cereals used for bread.

Fig. 12.
A GRAIN OF WHEAT.
1. Cuticle.
3. Gluten cells.
2. Bran cells.
4. Starch cells.
A grain of wheat consists of a centre of starch, which
forms the largest part of the grain; a layer of gluten, which
consists of proteid and fat; a layer of bran, which contains
mineral matter; and an outer covering called the hull, which
is removed before milling. For the conversion of any grain
into finished flour, three processes are necessary; cleansing,
grinding, and bolting, Entire wheat flour is made by grind.
ing all but the outer hull. Graham flour, frequently con:
founded with entire wheat flour, is often an inferior flour
mixed with coarse bran.
LEAVENING is the process of making batters and doughs
'light,” by producing in them a gas, which is expanded by


44
DOMESTIC SCIENCE
the heat in baking. The gases commonly aiding the process
of leavening are air, steam, and carbon dioxide, (a compound
of carbon and oxygen). Air at 70 degrees Fahr. expands to
about twice its volume when submitted to the heat of the
oven in baking.
POPOVERS: One cup flour, one-fourth teaspoon salt,
seven-eighths cup milk, one teaspoon melted butter, one
egg. Mix salt and flour together; add the milk gradually;
add the egg unbeaten, and the melted butter; beat five min.
utes with a fork or Dover beater; pour into hot, buttered,
iron gem-pans or popover cups; bake thirty to thirty-five
minutes in a hot oven.
LESSON 19.
EXPERIMENT: Stir flour and water together to make a
stiff paste; beat with a fork for five minutes, drop a spoon-
ful on a hot, buttered griddle. The air in the bubbles ex-
pands, increasing the size of the mass greatly. This is leav.
ening with air; The popovers made in the previous exercise
were made light by air enclosed by the albumen of the egg
when beaten. In baking, this albumen hardens around
the bubbles of air, making little cells to imprison the
air. The heat thus expands the mass to several times its
original size. The water in such mixtures, in part, is con-
verted into steam. The steam fills a space 17,000 times
that of the water producing it. Here, again, we have a great
source of leavening, steam,
ALKALIES are chemical substances that unite with fat
to form a new substance, called soap. Common baking
soda is an alkali. When an alkali is mixed with an acid, as
vinegar, a gas is set free which is valuable to the cook.
This gas (carbon deoxide) is produced in a simple manner,
by combining common baking soda with cream of tartar, or
with vinegar, tartaric acid, sour milk, etc.
Acid and alkaline substances, when combined in the
proper proportions and moistened, neutralize each other:
that is, each destroys the nature of the other, and the
resulting compound is neither acid nor alkaline. Cold


46
DOMESTIC SCIENCE
and one that should be desired; for if the milk does not
sour, it will putrefy. Sour milk is wholesome, and would
be more freely used, if more pleasant to the taste; while pu-
trefaction in any form is the result of the multiplication and
development of ptomaines, some classes of which are the
most dangerous species of bacteria. Milk which will not sour
under the common methods of treatment, may be regarded
with suspicion. It contains some preservative.
Sour milk is utilized as food in various ways; one of
which is in leavening, used in combination with bicarbonate
of soda; (common baking soda).
SOUR MILK PANCAKES: Two and one-half cups flour,
one-half teaspoon salt, two cups sour milk, one and one-fourth
teaspoon soda; add sour milk, and egg well beaten. Bake
on a hot, greased griddle. When puffed, full of bubbles,
and of a rich chestnut color, turn, and cook on the other
side. Serve with butter, and syrup if desired.
LESSON 21.
Review of the previous lessons on leavening.
BAKING POWDER: Eight ounces bi-carbonate of soda,
eighteen ounces cream of tartar, four ounces corn starch.
Mash or roll the soda until free from lumps. Add the
corn starch, mix well, and sift five or six times through a
fine strainer. Add the cream of tartar, mix thoroughly, and
sift six or seven times. Place in the boxes or cans, or in
Mason's jars. Keep closely covered.
Two level teaspoons baking powder should be allowed
for each cup of flour. Batters and doughs leavened with
baking powder should be handled as little as possible, and
cooked as soon as mixed, in a hot oven.
Less baking pow-
der is used in mixtures containing eggs. Use cold liquids
for mixing.
Pastry flour is sometimes used in baking powder mix.
tures. Bread flour requires more liquid than pastry flour.
Bread flour may be substituted for pastry flour, by taking
two tablespoonfuls from each cupful.


COOKING
47
CREAM OF TARTAR is made from grapes. In making
wine, tartaric acid from the grapes forms in lumps on the
side of the wine-casks. This is purified, and ground into a
powder, which is called cream of tartar.
BI-CARBOMATE OF SODA is nade from common salle
Starch is put into baking powder to keep the cream of tartar
and soda separate and dry, because soda, being made from
salt, absorbs moisture, like salt.
LESSON 22.
Slowness in mixing and in baking all kinds of "quick
breads," allows the gas to escape to such an extent that what
would, otherwise, have been a light and delicious creation,
comes from the oven a heavy and indigestible mass, and the
cook wonders: "Why?"
ONE-EGG MUFFINS: Three and one-half cups flour,
six teaspoons baking powder, one teaspoon salt, three table-
spoons sugar, one and one-third cup milk, three tablespoons
melted butter, one egg. Mix and sift dry ingredients; add
the milk gradually, the egg well beaten, and the melted but-
ter. Bake in buttered gem pans twenty-five minutes. If
iron-pans are used, they must be previously heated. This
receipe makes thirty muffins.
LESSON 23.
CORN MEAL MUFFINS: One-half cup corn meal, one
cup flour, three teaspoons baking powder, one tablespoon
sugar, one tablespoon melted butter, one-half teaspoon salt,
three-fourths cup milk; one egg. Mix and bake as one-egg
muffins.
LESSON 24.
SOFT MOLASSES GINGERBREAD: One cup molasses,
one-third cup butter, one and three-fourths teaspoon soda,
one-half cup sour milk, one egg, two cups flour, two tea-
spoons ginger; one-half teaspoon salt. Put butter and molas-
ses in saucepan, and cook until boiling point is reached.
Remove from fire, add soda, and beat vigorously. Then add


48
DOMESTIC SCIENCE
the milk, egg well beaten, and the remaining ingredients
mixed and sifted. Bake fifteen minutes in buttered pans;
filling pans two-thirds full.
LESSON 25.
BAKING POWDER BISCUITS: Two cups flour, four tea
spoons baking powder, one teaspoon salt, two tablespoons
lard, three-fourths cup milk and water in equal parts. Mix
dry ingredients
, and sift twice; work in the lard with tips of
fingers; add gradually the liquid, mixing with fingers to a
soft dough. Owing to a difference in flours, it is impossible
to determine the exact amount of liquid. Place on a floured
board, pat and roll lightly to one-half inch in thickness.
Shape with a biscuit cutter. Place on a buttered
pan;
bake
in a hot oven twelve to fifteen minutes.
DROP BISCUITS: Use foregoing recipe, by adding suffi-
cient milk to make the mixture thin enough to drop from a
spoon. Drop by spoonfuls on buttered pan, one-half inch
apart. Brush over with milk. Bake in hot oven eight
minutes.
LESSON 26.
SOUR MILK BISCUITS: Three-fourths cup sour milk,
one-half teaspoon soda, one-half teaspoon salt, one tablespoon
lard, two cups flour. Mix dry ingredients and sift twice.
Work in lard with tips of fingers; add the sour milk, and
work with fingers to a dough. Place on a floured board;
knead lightly, roll to one-half inch in thickness. Shape with
biscuit-cutter. Place on buttered pan, and bake in hot oven
until light brown.
LESSON 27.
CONDIMENTS are not classed as foods, but are known as
food adjuncts. They are used as stimulants to the appetite,
by adding flavor to the food. The principal condiments are
pepper, mustard, ginger, cinnamon, cloves, allspice, nutmeg,
mace, horse-radish.
FLAVORING EXTRACTS are foods, derived from fruits,
nuts, etc., and partaking of the nature of the fruit, nut, etc.;


COOKING
49
from which derived. Lemon and vanilla extracts are prob-
ably the most commonly used. Many so-called extracts on
the market are made from chemicals.
SUGAR COOKIES: One cup sugar, one half cup butter,
one-fourth cup milk, one egg, two teaspoons baking powder.
flour to make a stiff dough, one fourth teaspoon vanilla. Cream
the butter and sugar, beat the egg, and add these to the milk.
Sift the baking powder with one cup flour, and add to the
liquid. Add one-fourth teaspoon vanilla, stir in more flour
to make dough stiff enough to handle. Roll out until one-
fourth inch thick. Bake from ten to fifteen minutes.
LESSON 28.
MOLASSES Cake: Two-thirds cup sugar, two-thirds
cup butter, two-thirds cup molasses, one egg, one cup milk,
two and one-half cups flour, one teaspoon cream tartar, one
teaspoon soda, three teaspoons mixed spice, one tablespoon
lemon juice. Cream the butter, add the sugar gradually, stir
in the molasses, and sift in one-half cup flour. Beat the egg,
add it to the milk, and stir into the mixture. Mix the cream
of tartar, soda, and spice, with the remainder of the flour,
and add it to the mixture, stirring it well, to make a smooth
batter. Add flavoring last. Bake at once. If baked in a
loaf, add one cup more of flour.
A good fruit cake may be made by adding one-half cup
raisins, seeded and quartered, one-half cup currants, and
one fourth
cup
sliced citron. The fruit should be well dredg.
ed with four before adding it to the batter.
LESSON 29.
MEAT SOUPS: The tougher and cheaper parts of meat,
as the shin, Deck, and tail, are suitable for
soup
and soup
stock; first, because tough meat is more juicy than tender
meat; second, because these parts usually have a greater pro-
portion of gristle, bone, etc., than the more tender parts.
The bones, gristle, and connective tissues of the creature,
contain the substances which form gelatin. The gelatin
is extracted from them by long boiling in water. After


50
DOMESTIC SCIENCE
the gelatin is extracted, continued boiling evaporates the
water, and when the soup or soup-stock is cold, it forms a
jelly-like mass. This is why it is called gelatin. The soup
in this solid form will not spoil so soon as in a liquid form,
because it is not so easily affected by bacteria.
The soup-stock will keep several days in bowls, if enough
fat has been used to form a layer over the top of the stock;
but the better way to preserve it for future use is to can it, or
put it in Mason's jars. If placed in bowls, to be used in a
short time, it should be closely covered.
When needed for use, take the fat off the top, heat the
stock to boiling point, and add more seasoning, if desired.
To give variety at different meals, different vegetables
may be used; as rice, barley, potatoes, cabbage. etc.; also dif-
ferent flour pastes; as macaroni, noodles, etc.
In making sauces, gravies, etc., soup stock gives addition-
al flavor.
Beef, veal, mutton; poultry, etc., may be used for soup-
stock, either singly or combined.
Bone and fat, as well as lean meat, are used in making
stock.
SOUP STOCK: Three pounds shin of beef, three pounds
bones, three quarts cold water, ten peppercorns, one table-
spoon salt, one-fourth cup onion, one-half cup turnip, one-
half cup carrots, one-fourth cup celery, ten cloves, one small
bunch sweet herbs, if desired. Wipe the meat and cut it
into small pieces; have the bones cracked; put the marrow,
fat, bones, and finely cut meat into a kettle with the cold
water. Let it stand thirty minụtes, then heat slowly to boil.
ing point, and boil gently from four to six hours, keeping
the kettle closely covered. Prepare the vegetables, cut into
small pieces, add them to the stock, and cook one hour long-
er. Strain, and cool quickly. Keep in a cool place. The
spices may be omitted, if preferred, in home cooking.
LESSON 30.
MACARONI SOUP: Remove the fat from the soup-stock,


COOKING
51
and heat one quart of the stock to boiling point. Add one-
fourth
cup cooked macaroni. The soup may be strained or
not, as desired.
LESSON 31.
CHICKEN BROTH: Dress and clean the chicken; remove
the skin and the fat, disjoint, and wipe with a clean, wet
cloth. Put into a stew pan and cover with cold water.
Heat slowly to the boiling point, skim, and cook until the
meat is tender. When half done, season with one and one-
half teaspoon salt and a few grains of pepper. Strain, and
remove the fat. There should be about three pints of stock.
Re-heat to boiling point, add two tablespoons washed rice,
and cook until rice is soft.
LESSON 32.
REVIEW all previous lessons on eggs and milk.
GENERAL Rules for eggs: Always wash eggs before
using them. When the yolk of the egg is firm and whole,
after breaking the shell carefully, and the white is clear and
thick, the egg is fresh. As eggs contain albumen, the proper
temperature for cooking is about 180 degrees Fahr. Fried
eggs are less digestible than eggs cooked in other
ways,
be-
cause the heat of the fat makes the albumen leathery. Re-
cent investigation shows that moderately boiled eggs are
more digestible than raw ones; and that they are devoid of
germs, which raw eggs may contain, even if fresh; hence, the
moderately boiled eggs are more healthful.
Plain Cup CustaRD: One pint of milk, two eggs,
four tablespoons sugar, speck of salt. Beat the eggs well; add
the salt, sugar, and milk, and stir until the sugar dissolves.
If desired, a little nutmeg may be added. Pour into cups, set
the cups in a pan of boiling water and place the pan in the
oven. Bake until the custards are firm in the center. Serve
with caramel sauce, if desired.
CARAMEL SAUCE: One-half cup sugar, one-half cup
boiling water. Melt sugar to a syrup of light brown color,


COOKING
53
sired, milk may be used instead of water, cooking three
hours in a double boiler.
LESSON 35.
GENERAL DIRECTIONS FOR CANNING: Care should be
taken that the fruit selected is fresh, firm, of good quality,
and not over-ripe. If over-ripe, some of the spores may not
be destroyed by boiling; then fermentation will begin in a
short time. Allow one-third of the weight of the fruit in
sugar, and from two and one-half to three cups of water to
each pound of sugar. Boil the sugar and water together for
two minutes, to make a thin syrup; then cook a small quan-
tity of the fruit at a time in the syrup; this keeps the fruit
in perfect shape. Hard fruits may be cooked in clear boiling
water until nearly soft, then placed in the syrup to finish
cooking. Sterilized jars are first filled with the fruit, and
then enough of the syrup poured over to overflow the jars.
Insert a spoon between fruit and jar, to allow the bubbles
of air to rise to the top; then put on the rubbers and screw
on sterilized covers. As the fruit cools, screw covers again,
as tightly as possible. When cold, tighten again. While
filling the jars, place them on a cloth wrung out of hot
water, to keep from breaking.
To STERILIZE JARS: Wash the jars and fill them
with cold water. Place in a kettle on a trivet, and surround
with cold water. Heat gradually to boiling point, then re-
move from the water, empty, and fill with fruit while hot.
Allow the covers to stand in hot water five minutes, before
placing them on the jars. Dip the bands in hot water
quickly. Use no old rubbers. If the rims of the covers are
bent, air will enter the cans.
CANNED PEACHES: Wipe the peaches and place in
boiling water, allowing them to stand just long enough to
loosen the skins. Remove the skins, and cook the fruit at
once, that it may not discolor; following the general directions
for canning.
LESSON 36.
TABLE SETTING, GENERAL: A table should be made


54
DOMESTIC SCIENCE
to look as neat and attractive as possible. Dust the table, and
lay on, evenly, a cloth of felt, flannel, or cotton flannel.
Spread the table cloth evenly over this. Lay the table cloth
with hemmed edges underneath, and the lines of the cloth
parallel with the edges of the table.
Place the knife at the right hand, with the sharp edge
turned to the left, and the fork at the left hand, with the
prongs turned upward. Spoons are placed to the right of
the knife, and the napkin to the left of the fork. All about
two inches from the edge of the table. Place the tumbler
near the end of the knife blade, and the butter plate beside
it. When bread and butter plates are used, place one at the
left of the fork. Place everything straight on the table.
Invert no dishes.
GENERAL DIRECTIONS FOR SERVING.
When a waiter serves the food, it should be passed on
the left side of each person. In placing a dish in front of a
person, the waiter should stand at the right. The dishes
should be removed from the right side.
In setting the table, try not to forget anything. Care
in setting the table contributes much to the comfort of the
household.
Fig. 14.
TABLE SETTING. DIAGRAM No. 1.
1. Knife.
4. Napkin.
2. Fork. 5. Tumbler.
3. Spoon. 6. Butter Plate.


COOKING
55
0
11
路​可 ​TSEO
Fig. 15.
TABLE SETTING, DIAGRAM No. 2.
1. Knife.
7. Hot-water Pitcher.
2. Fork,
8. Cream Pitcher.
3. Napkin.
9. Sugar-bowl.
4. Tumbler.
10. Spoon-holder.
5. Butter Plate. 11. Cups and Saucers,
6. Coffee-pot.


COOKING
PART III.
EIGHTH YEAR.
LESSON 1.
WATER: Review of lesson X., seventh year. Water
is called “hard” or “soft,” according to the amount of miner-,
al matter in suspension in it. Lime is the principal miner-
al substance found in water from common sources. The
grayish white coating found on the inside of the tea kettle is
a coating of lime. When the water, by boiling, is evapora-
ted from the tea kettle, the lime is left adhering to the kettle.
When water is only slightly hard, it may be rendered
soft by boiling. Alkalies, as sal soda, lye, etc., will soften
the hardest water. The alkali to be used should be put into
the cold water, which should then be heated. As the water
heats, a sediment will begin to settle to the bottom. This is
the mineral matter. As the water becomes hotter, this sedi.
ment rises to the top, as scum. This scum should be removed
with a skimmer without holes, until no more risos. If the
water still seems hard, when testing it with
soap,
of the alkali, and skim again. A piece of sal soda as large as
a walnut ought to break," or render soft, three pails of water,
or from nine to ten gallons. Soap and alkalies, as sanitary
adjuncts, have great value; destroying germs that would other
wise multiply to an alarming extent "Soap and civilization"
is a trite quotation. "Soap and sanitation" is practically
synonymous.
PLUMBING: All exposed plumbing should be frequent
ly washed with strong, hot soap and water. This advances
both the appearance and the sanitary condition of the home.
Bath Rooms: There is no place in the home that
should receive more careful attention than the bath room.
The bath tub should be washed with strong soap and water
56
add more


COOKING
50
every day; and also, the bowls, which should be flushed with
a strong solution of boiling water and sal soda
every week.
CELLARS should be kept open as much as possible;
that the circulation of the air may dry the moisture. They
should also be frequently sprinkled with carbolic acid, (the
housekeeper's preparation), or dusted with unslacked lime.
It is well not to forget that the living rooms are directly
over the cellars, and that fully 25 per cent of the impure air
from the cellar finds its way to the garret.
VENTILATION: As fresh air and sunlight are natural
promoters of health, every part of the house should be well
ventilated at all times, and all the sunshine possible should
be admitted. Bacteria develop in the darkness and moisture
of confined, heavily curtained rooms.
CIRCULATION OF FRESH AIR FROM WITHOUT is the
prime object of appliances for ventilation. There should be
openings on opposite sides of the room, to give circulation
sufficient for promoting health. The patent ventilators used
in many modern buildings, especially school buildings, soon
become more or less dredged with dust, and the air passing
through them into the rooms is thus dust ladened; unfit to
breathe. In the common house, the windows are the sole
ventilators. These should be freely opened in all seasons.
The old-fashioned fire place, with its wide open chimney, was
an invaluable ventilator, rapidly carrying off the poisonous
gases exhaled by the lungs of the occupants of the house.
TEMPERATURE: With our modern methods of heating,
we bid fair to become a weak and enervated people. Care
should be taken that during the heating season, the tempera-
ture should not stand for any considerable period, above 70
degrees Fahr., in living rooms. The temperature of sleeping
Tooms should stand much lower.
LESSON 2.
STARCH: Review lesson VIII., seventh year. When
starch is cooked at a high temperature, it changes into a sub-
stance resembling sugar. The longer starchy foods are cook.
ed at a high temperature, the more digestible they become.


COOKING
59
THE FUEL VALUE of a food-stuff is its heat and energy
giving value. The fats and the carbo-hydrates are, pre-emi.
nently, the fuels of the body; yet proteids act as fuel, also.
In proof of this, we may consider the fact that an animal
will live on lean meat only, and still possess great strength
and energy. Fuel value is measured in calories. It is a
heat measure.
A CALORIE is that amount of power in the form of
heat, that is required to raise one ton, 1.54 feet.
The table shows that it takes 5 30-59 lbs. of potatoes
to give the working power of a lb. of rice; while neither pos.
sesses any considerable amount of proteid matter. It will
be seen, also, that the potato is composed largely of water.
Weak in proteids, potatoes should be used with meat, fish,
eggs, or some other strong proteid food-stuff.
POTATOES BOILED, RICED, AND MASHED: Select po-
tatoes of uniform size. Wash, pare, and drop at once into
cold water to prevent discoloration; soak one-half hour in
the fall, and from one to two hours in the winter or spring.
Cook in boiling salted water until easily pierced with a fork.
Allow one tablespoonful of salt for seven medium sized
potatoes, and cover with boiling water. When cooked
sufficiently, drain off the water, and allow the potatoes to
stand uncovered, but where they will keep hot enough to
dry, until serving time; Large potatoes frequently cook soft
on the outside, while hard in the centre. To finish cooking
without breaking them apart, add one pint of cold water.
This cools the outside of the potato, while the heat already
accumulated in the inside completes the process of cooking
the center.
To Rice POTATOES: Force the hot boiled potatoes
through a potato ricer or a coarse strainer. Serve, lightly
piled in a hot vegetable dish.
To Mash POTATOES: Add three tablespoons butter,
one tablespoon salt, a few grains of pepper, and one-third
cup of hot milk, to the riced potatoes; beat the ingredients


60
DOMESTIC SCIENCE
together with a fork. When smooth, light, and creamy, re.
heat, and pile lightly on a hot dish.
Potatoes may be mashed, without ricing. Use a wood.
en masher, and mash them in the kettle in which cooked, add-
ing the seasoning when the potatoes are well mashed, and
continue mashing until the mass is dry and white. Heap
in a dish, and garnish with butter and pepper. Serve
hot.
LESSON 3.
CEREALS: Review lessons VI. and VIII., seventh year.
As cereals are poor in mineral matters and in fat, their nu-
tritive values may be increased by adding fruit as a com.
pound; and by serving with milk or cream, and sugar if de-
sired. Uncooked fruits may be cooked with the cereal.
Cooked fruits, as dates, steamed apples, etc., may be added
after the cereal is cooked. Both fruits and milk add to the
digestibility of the cereal.
Boiled RICE: See “General Directions for Cooking
Cereals,” lesson VI., seventh year.
To Wash RICE: Put the rice in a strainer; place
strainer in a pan of water, and rub the rice between the
hands; change the water two or three times, or until the
water is clear.
TO SERVE RICE AS A DESSERT: Combine with fruit.
When cooked, turn into moulds. When firm, serve with
cream and sugar, or a pudding sauce.
The water in which rice has been boiled, may be utilized
in mixing bread, or as a basis for soups. The kernels of
rice, when cooked, should be soft, yet whole and distinct.
As rice is the poorest in proteid of any cereal, food
rich in proteid should be served at the same time with it.
Cream Sauce: 1 egg; 1 cup powdered sugar; 1 cup
thick cream; 1-4 cup milk; 1-2 teaspoon vanilla. Beat the
white of the egg stiff; add yolk of egg well heaten, and sugar
gradually; dilute cream with milk, beat until stiff, combine
mixture, flavor.
EGG SAUCE (Yellow Sauce): 2 eggs; 1 cup sugar;


COOKING
61
1 teaspoonful vanilla. Beat eggs until very light, add sugar
gradually, and continue beating; add flavoring.
LESSON 4.
FRUITS, MINERAL MATTER, ACIDS. Review of lessons
fourth, fourteenth, fifteenth, and sixteenth, seventh year,
APPLE SAUCE No. 1: Wipe, pare, quarter, and core
eight medium sized sour apples. Make a syrup of 1
cup
sugar, 1 cup water, 1 tablespoon lemon juice, boiling 7
minutes. Drop into the syrup enough apples to cover the
bottom of the saucepan. Watch carefully, and remove the
quarters as soon as they are soft. When all are removed,
pour
the
syrup
from the saucepan over them. Serve warm
or cold.
COMPARATIVE VALUE OF FIVE COMMON FRUITS.

DIGESTIBLE
LINE
in Calories.
.2 190
Apples
Bananas
Grapes
Oranges
Strawberries
25 63.3 1.2 1.3 .3 9.7
35 48.9 1.6 .7 .4 | 12.9
25 58 1.7 .9 1.1 | 13.0
27 63.4 | 1.0 .5 .1 7.7
5 85.9 1.0.8 .5 6.3
U. S. BULLETIN.
.5 200
.3295
.3 150
.5 150
This table shows that, of these five fruits, the apple
ranks highest as a tissue builder, while the grape ranks
highest as a heat and energy producer; the orange standing
lowest in both muscle building and fuel values.


62
DOMESTIC SCIENCE
APPLE SAUCE No. 2: Prepare eight apples, as in No.
1. Put them into a saucepan, sprinkle over them 1 cup of
sugar, add eight cloves and enough water to prevent burning.
Cook to a mush, stirring occasionally.
BAKED BANANAS: Peel six bananas, cut them in
halves, lengthwise. Place them on a shallow granite or
earthen baking dish. Mix 2 tablespoonfuls melted butter,
1-3 cup sugar, 2 tablespoonfuls lemon juice. Baste the bana-
nas with 1-2 the mixture; bake 30 minutes in slow oven,
basting with the remaining mixture at intervals. Serve hot.
LESSON 5.
THE Invalid's Tray should appear inviting. A spot:
less tray-cloth, the daintiest dishes; flowers to attract and
cheer. Foods to be served hot should be served in heated
dishes. Foods to be served cold should not be allowed to
become warm.
All foods should be carried covered, to the
sick room, and should not be uncovered until required.
Table napkins and doileys are serviceable for covers. Serve
food in small quantities, and in pleasing variety. After
each serving, all remains of the meal should be taken im.
mediately from the sick room, and destroyed. All solids
should be burned.
DRINKS FOR THE SICK.
APPLE Water: Wipe, core, and pare one large, sour
apple. Put two teaspoonfuls sugar in the cavity Bake un-
til tender; mash, pour over one cup boiling water, allow to
stand one hour, and strain. Serve cold.
CURRANT WATER: Mix two-thirds cup of cold water
with two tablespoons of currant juice, or two teaspoons of
currant jelly. Sweeten to taste of patient. If jelly is used,
it should be thoroughly beaten before attempting to mix with
other ingredients. Serve cold.
GRAPE WATER: Wash, pick over, and remove stems
from 1 1-2 cup grapes; add one cup water, and cook one
and one-half hours in a double boiler. Add the sugar, and
cook twenty minutes. Serve cold.


COOKING
63
LESSON 6.
EGGS: Review lessons IV. and V., seventh year.
In regard to the healthfulness of eggs broken in "cold stor
age,” and their fitness for market, the “Research Department"
of the Kansas State Agricultural College, sends the following:
"No degree of cold will kill the bacteria found in de
caying eggs; neither can the micro-organisms present in de
caying eggs be killed by heat without coagulating the egg.
All the vegetative forms of the organisms in decaying eggs
may be killed by exposure to streaming steam for about one-
half hour, or by boiling for the same length of time. The
spores of bacteria and moulds which may be present in
the decaying egg, may be killed by exposing the egg to the
procedure stated (steaming or boiling), for the same time,
for three successive days; taking care that no further con-
tamination from the air or any other source, takes place.
This process produces absolute sterilization. Absolute steri-
lization
may
be obtained, also, by heating the egg for a half-
hour in steam, under fifteen pounds pressure."
TOASTED BREAD: See lesson V., seventh year.
POACHED EGGS: Put 1-2 tsp. salt into 1 qt. boiling
water. Place muffin rings in water, break one egg at a time
in a cup, and drop them into the rings. Cook until the
white is firm, but not hard. Remove from the water. To
serve with toast, place each egg on a slice of toast, with a
speck of salt. Serve hot.
ALBUMENIZED MILK for the sick: Put the white of one
egg into a tumbler or a Mason's jar; add 1-2 cup milk.
Cover tightly and shake until well mixed. Serve cold.
STERILIZED MILK: Put 1 c. milk in a pt. Mason's jar.
Cover tightly. Place in lower part of double boiler, with
water on the outside of the jar as high as the milk in the
jar. Allow water to heat gradually, to near the boiling
point. Keep it at this temperature for ten minutes.
When used for infants, allow from a tsp. to a tbsp. of lime-
water in each jar.


COOKING
65
ture into a glass or china dish, add 1 tbsp. liquid rennet or 1
rennet tablet. Set the mixture in a warm place until firm,
then place it to cool. Serve cold, with sugar and cream.
LESSON 8.
VEGETABLES. Review lesson IV., seventh year.
SCALLOPED POTATOES: Cut 1 qt. cooked potatoes
(cold) in cubes, or slice; add 1 tsp. salt, 1-4 tsp. pepper, 5
tbsp. chopped parsley. Butter a baking dish, put in the
potatoes, pour over 1 cup sweet milk, cover with 1 cup
buttered bread crumbs. Bake until brown. Serve hot.
BOILED TURNIPS: Wash and pare the turnips, slice
thin, and cook in enough boiling salted water to cover them.
Boil until soft. With great spoon or skimmer, remove the
turnips from the water, placing them upon a piece of cheese
cloth. Mash them fine in the cheese cloth, with a wooden
potato masher; pressing them in the cloth to remove the
water. Pour the water in which they were boiled, out of
the kettle, and replace the mashed turnips. Add to every
pint of turnips, 2 tbsp. butter, 1-4 tsp. salt, and a speck of
pepper. Stir thoroughly, allowing the turnips to heat and
dry slowly in the kettle. Serve hot.
Turnips may be cooked with potatoes, and both mashed
together. If cooked in a vegetable boiler, they need only to
be drained, returned to the kettle and mashed in that, then
seasoned and dried in the kettle. The smaller the amount
of water used in cooking, the sweeter the turnips will be.
Turnips may be cut in cubes, and boiled as directed,
then removed from the water and served with white sauce.
WHITE Sauce: Melt 2 tbsp. butter in a saucepan, and
remove from the fire; add 1 1-2 tbsp. flour, and stir smooth;
add a little of 1 cup of milk, and 1 1-2 tsp. salt, and a speck
of pepper; stir well, and add the remainder of the milk.
Return to the fire and stir constantly. Allow it to boil 1
min. after it thickens.
New potatoes, asparagus, cabbage, celery, carrots, turnips,
and parsnips. may be served with white sauce.


86
DOMESTIC SCIENCE
LESSON 9.
FLOUR PASTEs: Macaroni, spaghetti, vermicelli, and
several other pastes are made of wheaten flour, rich in gluten,
moistened to a stiff paste with water, and then forced through
small apertures in an iron plate, by means of a screw press.
These pastes are all very nutritious, and have a high fuel value.
COMPOSITION OF MACARONI.
2
3
4
5
6
Fig. 19.
1. and 2. Starch.
4. Water.
3. Proteid.
5. Mineral matter.
6. Fat.
FUEL VALUE per lb.; 1645 Calories.
Boiled MACARONI: Place 3-4 cup of macaroni, broken
in inch pieces, in 2 qts. boiling water, with 1 tbsp. salt; boil
20 min., or until soft; drain in a strainer; pour cold water
over it to prevent pieces from adhering; add 1-2 cup cream.
Reheat, and season with salt.
MACARONI BAKED: Put the boiled macaroni, with
tomato sauce, into a buttered baking dish; cover with bread
crumbs, and bake until crumbs are brown.
TOMATO SAUCE: 1-2 can tomatoes or 1 3-4 cup
of
fresh stewed tomatoes, 1 slice onion, 3 tbsp. butter, 2 1-2
tbsp. flour, 1.4 tsp. salt, 1-8 tsp. pepper.
Cook onion with tomatoes fifteen min. Rub through
strainer. Cook the butter and the flour, with the season-
ings, together. Add the tomato and onion to the cooked
butter and flour. If the tomatoes are very sour, add a few
grains of soda. Serve hot.
LESSON 10.
BREAKFAST: Planning, cooking, and serving a simple
breakfast, consisting of one fruit, one cereal, one quick bread,
eggs, coffee or cocoa.


COOKING
67
Fig. 20.
LESSON 11.
DIAGRAM OF SIDE OF BEEF.
HIND QUARTER.
FORE QUARTER.
1. Hind Shank. 4. Loin.
2. Round. 5. Porterhouse.
3. Rump
6. Flank.
7. Neck.
11. Brisket.
8. Chuck. 12. Shoulder.
9. Prime Ribs. 13. Fore Shank.
10. Plate.


68
DOMESTIC SCIENCE
USE OF Tough Cuts OF BEEF.
SOUPS.
Stews.
Hind Shank. Fore Shank. Brisket. Chuck. Shoulder.
Neck. Tail.
Flank. Plate.
USE OF TENDER Cuts.
ROASTS.
Por Roasts.
STEAKS.
Prime Rib.
Chuck Ribs,
Porterhouse.
Porter house.
Rump.
Loin.
Round.
NOTE.—The smaller subdivision or cuts vary greatly in
name in different localities; therefore they are not given in
the diagram.
The composition of meat varies greatly, according to
the cut, the amount of fat, etc. The following gives the
average composition of a piece of lean beef without visible fat:
AVERAGE COMPOSITION OF LEAN BEEF WITHOUT VISIBLE
Far.
1
2
3
4
5
6
Fig. 21.
1. and 2. Water.
3. Proteid. .
4. Extractives.
5. Gelatin.
6. Mineral Matters.
7. Fat.
BEEF: Of all animal foods, Beef ranks highest in
nutritive value. It reaches its highest nutritive value when
the ox is from four to five years old. The different parts of
the ox vary greatly in value as nutrients, and also in fuel value.


COOKING
69
COMPOSITION OF BEEF FROM DIFFERENT PARTS OF A VERY
Far Ox.

Parts
Water Proteids
Fat
Neck,
73.50
Loin,
63.40
Shoulder,
50.50
Hind Quarter, Lean,
55.01
Hind-Quarter, Streaky, 47.99
Fore Quarter, Lean,
65.45
Fore-Quarter, Streaky,
32.49
Analysis by Knight.
19.50 5.80
18.80 16.70
14.50 34.00
20.81 23.32
15.93
35.33
19,94 | 19.97
10.87 56.11
Placing the meat directly in boiling water, to cook,
makes a coating of the albumen in the meat, through which
the juices of the meat cannot pass. This method should
be used when the meat, itself, is to be eaten.
The fibres of meat are softened and loosened by soak:
ing in cold water, and the juice of the meat is readily extracted
by cold water; therefore, the meat intended for soup should
be placed in cold water, and cooked at a low temperature.
BEEF STEW WITH VEGETABLES: 2 lbs. neck of beef,
1 carrot, 3 tbsp. flour, 4 potatoes, 2 onions, sliced, 1 turnip,
water, salt, and pepper.
Wipe meat with damp cloth, cut into two-inch cubes or
smaller. Remove all extra fat. Place the pieces of meat
in a kettle, cover with cold water, and heat to boiling point.
Heat the fat in a frying pan until smoking hot. Roll the
more choice pieces of meat in flour, put them into the hot
fat, and turn them until the surface is slightly browned.
Brown the onions, also, and put into the frying pan the
rest of the flour, if any remains after the meat has been
rolled. When the water reaches the boiling point, put the


70
DOMESTIC SCIENCE
meat and the onions into the kettle, rinse out the frying pan
with a little of the water, and then return it to the kettle,
which should be placed so that the water will be kept very
hot, but will not boil. Cook slowly thus, until the meat is
tender. Prepare turnip and carrot, cut into thin slices or
half-inch cubes. Three-fourths of an hour before stew is to
be served, move kettle where water will boil, add the turnip
and carrot. Wash and pare the potatoes, cut into squares,
parboil five minutes, drain, and add to stew; cook 20 minutes.
Season to taste with salt and pepper, and add boiling water
if necessary. There should be enough liquid to come near
the top, but not cover the vegetables. Thicken with flour, if
desired.
LESSON 12.
Review of Diagram, previous lesson.
BROILING was, originally, the process of cooking by
direct exposure to the heat of red-hot coals; but, at the present
day, we "broil” in ovens, called "oven broiling," and by
cooking with little or no fat, in a very hot frying pan. This
method is called "pan-broiling."
The object of broiling is to sear the outer part of the
meat so quickly that the juices cannot escape. The heat
coagulates the albumen of the meat, forming a thick coating
which prevents the escape of juices.
In broiling, the meat is cooked so quickly that tough
meat is made tender; hence, only tender meat
should be broiled. In broiling, cook one side quickly, on the
surface, and then turn and cook quickly on the surface of
the other side. This, to prevent the escape of juices from
either side. Then remove farther from the heat, to cook
the inside of the meat. The slices for broiling should not
be thick, or they will not cook well throughout, without
burning the outside.
The water in the meat turns to steam during the cook:
ing. As water expands 17,000 times its bulk, in turning to
steam, the meat thickens, in broiling; but if the cooking is
not


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DOMESTIC SCIENCE
The best cuts of beef for roasting are: tip or middle of
sirloin, back of rump, or first three ribs.
Wipe the meat with a damp cloth, scrape the fat, if
necessary. Dredge with flour, salt
, and pepper, on all sides.
If the meat is lean, put pieces of fat in the pan and on the
meat, or use melted fat. Place meat on the rack of the
oven, fat side up. Baste every ten minutes.
When brown on upper surface, turn, and brown on the
other; then reduce heat of oven. After the last basting,
sprinkle with salt and pepper. Place meat on a hot platter
and keep it hot until gravy is made. If the beef is cooked
rare, the gravy which cooks from it may be used instead of
the thickened or brown gravy.
Roast BEEF GRAVY: After removing the meat, pour
the fat from the pan. Use 1 tbsp. fat and 1 1-2 tbsp. flour
for each cup of gravy desired. Put fat in pan, add the flour,
and stir over a hot fire until well browned. Add the boil-
ing water gradually, boil 3 minutes, season to taste with
salt and pepper, and strain.
LESSON 14.
THE FLESH OF Fish is the animal food next in im-
portance to that of birds and animals (and with few ex-
ceptions, it is more digestible than these). Salmon, mack-
erel, and eels, are exceptions and should be eaten with
consideration of this fact. The fiesh of white fish is very
easily digested.
To obtain from fish its greatest flavor, it should be
eaten fresh, and in season.
To DETERMINE THE FRESHNESS OF FISH: Examine
the flesh: it should be firm. The gills should be red, the
eyes bright and full, and there should be no unpleasant odor.
If the flesh of the fish can be readily crushed by gentle
pressure of the thumb and finger, it is not fresh; and not
suitable for food. Fish containing a large proportion of fat
is less digestible than the lean varieties. Drying, salting,
smoking, and pickling, each serves to harden the fibres and
to render them less digestible.


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73
Broiling and baking are the best methods of cooking
fish. Hot water and cold water have the same effect on fish
as on meat. In boiling fish, the water should be just below
the boiling point when the fish is put in, as the motion
serves to break the fish. The temperature of the water
should then be lowered, and the fish cooked until the flesh
readily separates from the bones. Fish should always be
thoroughly cooked, as a precautionary measure.
Cloths and
kettles used in cooking fish should be boiled, after use, in a
solution of sal soda and water.
FILLING FOR A Baked FISH: 1 c. fine bread crumbs,
1-4 tsp. pepper, 1 tsp. chopped onion, scalded, 1 tsp. lemon
juice, 1-4 tsp. salt, 1.4 c. melted butter. Water to moisten.
Mix the ingredients thoroughly. Use enough liquid to
make filling stick together. The foregoing quantities are
sufficient for a fish weighing from 3 to 4 pounds.
BAKED FISH: Wipe the fish and cut off the fing. Fill,
and sew together; dredge with flour, put bits of butter on
outside, and bake in a hot oven. When the flour is brown,
baste the fish, and repeat every ten minutes. Cook until
the flesh is firm, and, on being touched, separates easily from
the bones. Remove from the oven, lay the fish on a hot
platter, and serve with fish sauce or tomato sauce.
Do not
cut through the large bone. Any fish may be baked without
filling.
SAUTEING FISH: Clean fish and wipe dry. Sprinkle
with salt, dip in flour or crumbs, then in egg, beaten with
crumbs. Place a small amount of fat in a frying pan, heat
hot, lay in fish, fry until brown on one side, turn; and fry
until brown. If preferred, the fish may be rolled in corn
meal instead of flour.
LESSON 15.
BOILED FISH: Wipe the fish or slice of fish, carefully,
with cloth wrung out of cold water. If a fish is to be cooked,
remove head and tail. Place the fish on a plate, and tie the
plate in cheese cloth. Lower plate into kettle or sauce pan
containing a sufficient amount of salted, boiling water to


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75
gether, thoroughly. Take up a tablespoonful at a time, shape
into round cakes, flatten slightly, and drop carefully into
deep, hot fat. If the balls crumble, add more egg to the
mixture. When well browned, remove from fat, and place
on a clean brown paper to drain. Serve hot.
In place of shredded fish, 1 c. ordinary dried fish may
be used. Wash it, remove the bones, cut into fine pieces,
and cook with the pared potatoes. The advantage in using
the shredded fish is that it does not need to be previously
cooked.
Fried Fish: Select small, fresh fish, and cook whole;
or large fish, and remove bones, cutting the flesh in slices.
Season with salt and pepper, and roll in corn meal, flour, or
bread crumbs mixed with egg One-half corn mealand one-
half flour may be used. Drop into hot, deep fat; then drain
on paper. Serve on a hot dish.
LESSON 18.
OYSTERS, clams, mussels, and scallops, are salt water
shell fish belonging to the family of mollusks or soft-bodied
animals. Oysters have about the same composition as milk;
containing carbohydrate matter, which most animal foods
lack. They are nutritious and easily digested, especialy when
eate raw. Cooking converts the oyster into an indigestible,
leathery mass.
Oysters are "in season" from September to May.
During the summer months they are flabby and of
poor
flavor; although wholesome, if fresh.
To OPEN Oysters: Put a thin, flat knife under the
back end of the right valve, and push forward until it cuts
the strong muscle which holds the shells together. The
valves may then be separated.
To Clean OYSTERS: Place oysters in a wire strainer,
and allow the liquor to drain into a bowl, to be used later.
Pick over the oysters carefully; taking them one at a time in
the fingers, to remove all bits of shell or seaweed. Pour over
the oysters one cup of cold water for every quart of oysters,
shaking them gently, to wash. Drain quickly.


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DOMESTIC SCIENCE
STEWED OYSTERS: 1 pt. oysters, 1 tbsp. flour, 2 tbsp.
butter, 1 cup milk, 1-2 tsp. salt, 1-8 tsp. pepper.
Heat the milk in stewpan to boiling point. Heat the
reserved liquor to boiling point, and strain it through double
cheese cloth. Add the oysters to the liquor, and cook until
they are plump and the edges curled; no longer. Remove
the oysters with a skimmer, placing them in a tureen with
butter, pepper and salt. Pour the liquor over the oysters
Add the hot milk. Serve with oyster crackers.
LESSON 19.
Poultry: The term, “poultry,” includes chickens or
fowls, turkeys, ducks, and geese. The flesh of poultry is very
nourishing. Birds like the common fowl, guinea fowl, and
turkey, which have a white flesh, are the most digestible,
being tender and of a delicate flavor. A young well-fed
chicken is the most digestible of animal foods. The short-
legged fowls are more delicate in flavor. The flesh of ducks
and geese is more difficult of digestion. Fowls should be
cooked in water, to make them tender. Young chickens may
be broiled or roasted. A chicken is known by soft feet, smooth
skin, and soft cartilage at the end of the breast bone. An
abundance of pin feathers always indicates a young bird,
while the presence of long hairs over the skin indicates age.
In a fowl, the feet have become hard and dry, with coarse
scales, and the cartilage at the end of the breast bone has
become ossified, or turned to bone.
FRIED CHICKEN: Clean, singe, and cut in pieces, a
young chicken. Plunge into cold water, drain, but do not
wipe. Sprinkle with salt and pepper, and roll in flour un
til thickly coated. Place three tbsp. fat in frying pan, and
lay in the pieces of floured chicken. Cook slowly until
tender and well browned. Serve with white sauce made of
milk.
LESSON 20.
Roast CHICKEN: Dress, clean, stuff, and truss
chicken. Place on its back on rack in dripping pan, rub
a


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77
entire surface with salt, and spread breast and legs with three
tablespoons butter, mixed with two tablespoons flour and
rubbed till creamy. Dredge bottom of pan with flour. Place
in a hot oven. When flour is well browned, reduce the
heat, then baste. Baste every ten minutes until chicken is
cooked. For basting, use one-fourth cup butter melted in
two-thirds
cup
boiling water. After this is all used, baste
with the fat in the pan. If necessary to prevent the flour's
burning, add one cup boiling water in the pan. Turn chicken
freely, while cooking, that it may brown evenly. "If a thick
crust is desired, dredge with flour two or three times during
the cooking.
To make a glazed surface, omit the flour, and spread
the surface with butter, basting as before.
When the breast is tender, the bird is sufficiently cooked.
A four-pound chicken requires about one and one-half hours.
STUFFING FOR Roast: 1 cup cracker crumbs, 1-3 cup
butter, powdered sage or marjoram, salt, pepper, 1-3 cup
boiling water.
Place the seasonings in the cracker crumbs, melt the
butter in the hot water and pour over the crackers and
seasonings. Mix thoroughly with the hands, to a pulpy mass.
Place in the chicken. If any remains after filling the chicken,
it may be placed in the pan, at one side.
GRAVY FOR Roast: Pour in the liquid from the pan
in which the chicken has been roasted. Skim four tablespoons
fat from the liquid; return this fat to the pan; stir into it four
tablespoons flour; brown. Add two cups of the stock in which
giblets, neck, and tips of wings have been boiled. Cook five
minutes; season with salt and pepper, then strain. The
remaining fat may be used for sauteing sliced potatoes.
For Giblet Gravy, add to the foregoing the giblets (heart,
liver and gizzard), finely chopped.
LESSON 21.
GREEN VEGETABLES are less nutritious than roots and
tubers. They are valued as foods, mainly for their minerals


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Plain Cake: 3 tbsp. butter, 1-2 cup pulverized sugar,
1 egg, 1-4 cup milk, 1 tsp. baking powder, 3-4 cup flour, 1-8
tsp. spice or 1-4 tsp. vanilla.
Sift together the flour, baking powder, and spice.
Cream the butter, and work the sugar into it gradually.
Separate the yolk and the white of the egg; beat the yolk well
and pour the milk into it. Add portions of this mixture and
the dry ingredients alternately, to the creamed butter, and stir
well to make a smooth batter. Beat the white of the egg until
stiff, and fold it lightly into the batter. Bake from 20 to 35
minutes. "Try” with a clean straw or a fine skewer. If the
straw is free from dough when it is removed from the cake,
no further baking is required. Remove the cake from the
pan;
let it stand a few minutes, if baked on a greased paper,
before removing the paper. After cooling, it may be iced.
If granulated sugar is used, add 1-8 cup of flour to the
amount given in recipe.
If fruit is desired, currants, raisins (quartered and seeded),
or citron sliced, may be rolled in flour and added to the
dough just before baking.
To make marble cake, take out part of the batter and stir
a little cocoa into it. Spread half the light batter in the pan,
then scatter in the dark batte and add the remainder of the
light.
LESSON 23.
SPONGE CAKE, proper, contains no "leavening” properties,
but is made light by the quantity of air beaten into both the
yolks and the whites of the eggs, and the expansion of this air
and the steam, by the heat during baking. (Review leavening).
CHEAP SPONGE Cake: Yolks 3 eggs, 1 cup sugar, 1
tbsp. hot water, 1 cup flour, 1 1-2 tsp. baking powder, 1-4
tsp. salt; whites of 3 eggs, 3 tsp. vinegar.
Beat yolks of eggs until thick and lemon-colored. Add
sugar gradually, and continue beating; then add water, flour,
mixed well with baking powder and salt, whites of eggs
beaten stiff, and vinegar. Bake 35 minutes in a moderate
oven, in a buttered and floured cake
pan.


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DOMESTIC SCIENCE
SPONGE CAKE: Yolk of 6 eggs, 1 cup sugar, 1 tbsp.
lemon juice, 1-2 lemon rind, grated, 1 cup flour, 1-4 tsp. salt.
Beat the yolks and the whites of eggs separately, as in
previous recipe. Add the sugar to the beaten yolks, gradually.
beating constantly. Add the lemon juice, rind, and beaten
whites, to the yolks. When the whites are partially mixed
with the yolks, remove the beater, and carefully cut and fold
in the flour mixed with sifted salt. Bake 1 hour in a slow
oven, in deep pan.
LESSON 24.
DOUGHNUTS: 2 cups flour, 1.4 c. sugar, 1 egg, 4 tsp.
baking powder, 2 tsp. melted butter, 1 tsp. salt, 1-4 tsp.
cinnamon, sweet milk.
Sift the dry ingredients, add 1-2 cup milk to the egg, well
beaten; combine the mixtures. Stir in more milk to make
a soft dough. Roll 1-4 inch thick; cut, and fry in deep fat,
lard, or cooking oil.
The fat should be "smoking" hot, but care should be
taken that it does not burn the doughnuts before they are
cooked through. Try the heat with a small piece of dough,
before putting in the doughnuts. It should brown nicely by
the time one can count sixty. Keen the fat at the same
degree of heat. The dough cools it tapidly. Drain the
doughnuts on paper before placing in a vessel together.
LESSON 25
Indian Tapioca PUDDING: 6 tbsp. granulated tapioca,
4 tbsp. Indian meal, 2 tsp. butter, 1 tsp salt, 1 qt. milk, 1-4
cup
molasses.
Soak the tapioca in cold water. Soak the meal in 1-4
cup milk; heat the rest of the milk. Mix together the tapioca,
meal, butter, and salt, then add the hot milk and the mo-
lasses; mix thoroughly, bake about one hour in a buttered
baking dish. Serve with cream.
Apple TAPIOCA PUDDING: 3-4 cup granulated tapioca, ;
1 qt. hot water, 1-2 tsp. salt, 6 or 7 apples, 1-2 cup sugar,
cinnamon, or nutmeg.


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81
Pick over the tapioca, pour on hot water, add salt, and
cook until clear, stirring frequently. Core and pare apples,
arrange in buttered pudding dish, fill the cavities with sugar,
pour over the tapioca; bake in moderate oven till apples are
soft. Serve with sugar and cream.
LESSON 26.
Milk Toast: 1 pt. scalded milk, 2 tbsp. butter, 2 tbsp.
flour, 1-2 tsp. salt, cold water, 6 slices dry toast.
Add cold water gradually to flour to make a smooth
paste. Place the milk in a stew pan over the fire, add
butter and salt. Stir in the paste slowly, and stir the
thickened milk constantly until it boils. Remove from fire.
Place slices of toast in the sauce, and remove to serving dish
when soft. Pour the remaining sauce over all.
Tomato Milk Toast: 11-2 cup stewed and strained
tomatoes, 1 cup scalded milk, 1-4 tsp. soda, 3 tbsp. butter, 3
tbsp. flour, 1-2 tsp. salt, 6 slices toast.
Melt butter in saucepan; when hot, add flour and salt,
stir in tomato, to which the soda has been added, gradually;
then add milk; allow to boil, place slices of toast in the
Serve immediately.
LESSON 27.
PLANNING, COOKING, AND SERVING a simple lunch,
using dishes the pupils have already learned to prepare.
This lunch should be a lesson in economy, as well as a
lesson in cooking.
LESSON 28.
YEAST is a vegetable germ or plant of the fungus family,
to which mushrooms and toadstools belong. Yeast plant needs
no light, and it grows and multiplies rapidly. It is the sim.
plest form of vegetable life, being only a small cell with a
thin skin and full of liquid which contains the germ of life.
The yeast plant is generally oval in shape, and so small
that it can not be seen without a very strong microscope. It
multiplies by sending out buds, which increase in size and
sauce.


82
DOMESTIC SCIENCE
finally separate from the plant and become new, growing
plants. Yeast plants float in the air as "wild yeast." They
float into all places where "dust" may float, and when they
fall into the proper food for their nourishment, they begin
to absorb the food and grow; then the substance into which
they have fallen begins to "ferment" and, later, to "sour.”
Yeast is cultivated, like other plants; and yeast in three
different forms, dry, liquid, and compressed, is an article of
commerce. Compressed yeast, in cakes, is the form con-
sidered the most convenient and satisfactory at present. This
should be fresh. Its freshness may be tested by its light
color and the absence of dark streaks.
The yeast plant is killed at 212 degrees, Fahr., boiling
point. It grows best at a temperature between 72 degrees
and 90 degrees, and in a substance that is moist, sweet, and
nitrogenous (glutinous); hence, all these conditions must be
carefully considered in making bread.
Bread dough is the best soil for growing yeast. The
yeast changes some of the starch into a kind of sugat, and
then the sugar into a gas (carbon-dioxide), and alcohol. The
gas, being lighter than the dough, and constantly expanding
by the heat, struggles to escape, and thus puffs up this elastic,
glutinous mass to two or three times its original size. As
this process produces alcohol in the bread, it is called alcoholic
fermentation. When the dough is sufficiently "light," it is
kneaded, to press out some of the gas, and then baked. In
the heat of the oven, the alcohol escapes; some of the starch
on the outside is changed to a gummy substance called dex-
trine, which forms the crust. If the bread dough is allowed
to stand too long in the process of fermentation, acetic (acid)
fermentation begins; and we say the dough is “sour.
BREAD IS BAKED.
1. To kill the ferment.
2. To make the starch soluble.
3. To drive off alcohol and gas.
4. To form a brown crust.
5. To make it palatable.


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83
WHITE BREAD (Quick Process): (For Slow Process,
see Appendix). 1 tbsp. sugar, 2 cups boiling water, 1 tbsp.
shortening, 1 yeast cake mixed with 1.4 c. lukewarm water,
1 1-2 tsp. salt, about 6 c. flour.
Put salt, sugar, and shortening into mixing bowl, pour
on the hot water. When cooled to lukewarm, add the dis-
solved yeast. Add five cups sifted flour, stir until smooth;
then add enough more flour to make dough stiff enough to
knead. Turn on floured board, knead until it is smooth
and elastic to touch, and will not stick to the board or hands.
Return to the bowl, cover closely, and let it stand in a warm
place (about 75 degrees Fahr.) until double in bulk (from
two to three hours). Knead again until fine grained, using
as little flour as possible. Shape into loaves, place in greased
pan, cover and put in a warm place. When double in bulk
(about one hour) bake in hot oven, from 50 to 60 minutes.
Remove bread from pans as soon as taken from oven.
en. Rub
the crusts with melted butter. Place loaves so that the air
can circulate all around them until cool.
LESSON 29.
Second lesson on "quick process." Moulding the bread.
When, on slicing bread, it is found to be very porous,
the pores being large, it is because of too little kneading.
LESSON 30.
Baking of white bread. See Appendix.
LESSON 31.
Raised MUFFINS: 2 c. milk, 1 tbsp. butter, 3 c. flour,
1-4 yeast cake, 1 tsp. salt.
Scald the milk, add the butter, and allow to cool to
lukewarm. Stir in the yeast, salt, and flour, and beat for
five minutes. Cover, and allow to rise until double its bulk.
Add flour to make a soft dough. Divide and roll into balls.
Place in deep gem pan, cover, and allow to rise to double
bulk. Bake about 1-2 hour.


84
DOMESTIC SCIENCE
Place on a
LESSON 32.
Parker House Rolls: 1 c. scalded milk, 1 c. boiling
water, 2 tbsp. butter, 2 tbsp. sugar, 1 1-2 tsp. salt, 1 yeast
cake, 5 to 6 c. sifted flour.
Put the milk, water, butter, sugar, and salt into a mixing
bowl. When lukewarm add the yeast cake, and mix until
smooth, then add 3 c. of flour. Beat thoroughly, cover, and
let rise until sufficiently light. Add enough more flour to
make stiff enough to knead. Knead until smooth and
elastic, cover, and let rise again. When double its bulk,
knead again, and shape into oval biscuits one-third of an
inch thick. Make a deep crease through the middle of each
with the handle of a case-knife previously dipped in flour,
rub melted butter over one-half the biscuit, fold over double,
and
press the edges together.
buttered
pan; onc
inch apart, cover, and let rise until light. Bake in a
hot oven from 12 to 15 minutes.
LESSON 33.
PRESERVING, in the ordinary sense of the word, means
cooking in sugar syrup, according to special directions; but
the word "preserve" means to keep from spoiling;" and
there are various methods by which foods may be preserved;
as, by drying, salting, pickling, smoking, canning, packing in
oil, cold storage, etc., as well as by the use of sugar. Fruit
Juice is preserved in the form of jellies.
GENERAL DIRECTIONS FOR JELLIES: Select fruit some
what under-ripe; boil until the juice may be pressed out
easily. Drain, or press out the juice. Measure the juice
and an equal quantity of sugar. Boil the fruit juice 20
minutes. Skim well. Heat the sugar, stirring occasionally
to prevent burning, Add the heated sugar to the cooked
juice, stir until dissolved, then boil until the compound
thickens (jellies) when tried on a cold plate. Strain jelly
into heated pitcher and pour into heated glasses. Set away
to cool and harden. Pour over each glass enough melted
paraffine to cover thoroughly, or use tin or paper covers, or


COOKING
85
one-
both. To cover with paper, cut circular pieces of paper
larger than the top of the glass by one inch in diameter.
Cut slits around the edge, about one fourth inch deep, place
over the glass, and fasten with white of an egg. Keep glasses
in a cool, dry place. Jellies should not be made in tin. An
agate, porcelain lined, or granite-ware preserving kettle should
be used
CRANBERRY JELLY: Use only firm berries. Pick over,
wash, and measure.
Cook with half as much water as berries.
Boil rapidly 10 minutes. Strain, but do not press; add
half as much sugar as juice obtained; boil rapidly 10 minutes,
pour into moulds, and cover.
LESSON 34.
PRESERVATION BY CANNING: The addition of mild
preservatives, as sugar, salt
, vinegar, etc., makes it possible to
preserve many kinds of food; but these preservatives not only
change the flavor of the food, but in many cases they render
the food less digestible; and none of these methods preserves
the food in anything like the natural condition.
CANNING; a method of preserving food by keeping bac-
teria away from it, is at present employed more than any
other method. Canning consists of two important steps:
(1) Destroying or removing the bacteria already in the food.
(2) Preventing the access of other bacteria. No limit has
yet been found to the time during which properly canned
food may be preserved in a wholesome state; but proper
canning requires care and attention.
A sufficiently high degree of heat will destroy all forms
of life; hence, heat is usually employed to destroy the bac-
teria in food before it is canned. The food to be canned
should be cut in pieces of suitable size, placed in water and
heated to a brisk boil. It must be remembered that if a
single bacterium is left alive in the food after the boiling,
the whole process is useless, and the canned goods will spoil.
Some kinds of bacteria are not so easily destroyed as others,
hence it is best to boil all foods to be canned, as thoroughly
as their nature will allow. Green corn is very difficult to can,


86
DOMESTIC SCIENCE
-
requiring a very high degree of heat; this is true of peas,
beans, and tomatoes, also.
Common liquids, boiled in open vessels, cannot be
heated above 212 degrees, Fahr; but can be raised to a much
higher temperature in a closed vessel, tight enough to prevent
the escape of the steam, and strong enough to prevent


Fig. 22-Spring-top jar.
Fig. 23-Position of spring
during sterilizing.

Fig. 24-Position of spring after sterilizing.


COOKING
87
bursting by the steam. A temperature of 212 degrees does
not destroy all kinds of spores, but, if the time of boiling be
prolonged at 212 degrees, the effect will be the same as that
of a higher temperature. It is better to place the food in
cold water, and then bring it to boiling point.
Review lesson No. 35, seventh year.
HERMETICAL SEALING, to prevent the access of air to
the food, is easy and effective. The food should be poured
into thoroughly sterilized jars while it is hot, and the jars
should be sealed immediately. Cans may be corked with
cotton which has been previously sterilized by the heat of an
oven, keeping the food from bacteria; but this method does
not wholly exclude moulds.
Most forms of fruit are canned with little difficulty, re-
quiring only moderate boiling and careful sealing.
The spring-top glass jar and the screw-top glass jar are
best adapted to the purpose of hermetical sealing. A wide-
mouthed jar should be selected, for convenience.
LESSON 35.
PLANNING A SIMPLE DINNER: This should be made a
lesson in economy, as well as a lesson in cooking. Each
pupil should present a menu for the dinner. The one
selected should be copied by each pupil.
LESSON 36.
COOKING AND SERVING the menu previously selected.
Serving invited guests.


APPENDIX.
A.
The foods eaten, nourish the body to its growth, and
repair all tissue waste produced by both physical and mental
action. The body, then, must contain, in its healthful
state, all the chemical elements found in these foods. The
principal of which are as follows:
CHEMICAL ELEMENTS.
Carbon, 54. {
Oxygen, 22.
PROTEIDS. Nitrogen, 16.
Hydrogen, 7.
Sulphur, 1.
100.
Fats.
Carbon, 79.
Hydrogen, 11.
Oxygen, 10.
100.
Hydrogen, 67. {
Carbo:
Oxygen, 33.
HYDRATES.
Carbon,(variable).
100.
Fig. 25.
In the Carbo-hydrates, the hydrogen and oxygen unite
to form water. This union exhausts the normal power of
89


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DOMESTIC SCIENCE
each of these elements, so that the Carbon, alone, is left to
do its normal work; that of producing heat and energy.
The following tables show the average per cents of the
different Salts or Mineral Matters, found in the solid tissues
and in the fluids of the body.

TABLE A.
Solid Tissues.
Bone.
Muscle.
Brain.
Liver.
Lungs.
Spleen.
Percentage of Salts.
Sodium Chloride,
10.59 4.74 13.00
Potassium,
Soda,
2.35 10.69 14.51 19.50 44.33
Potash,
34.40 34.42 25.23 1.30 9.60
Lime,
37.58 1.991 0.77 3.61 1.90 7.48
Magnesia,
1.22 1.45 1.22 0.20 1.90 0.49
Iron Oxide,
2.74 3.20 7.28
Chlorine,
2.58
Fluorine,
1.66
Phosphoric Acid (free),
9.15
combined, 53.31 48.13 39.02 50.18 48.50 27.10
Sulphuric Acid,
0.75 0.92 1.4 2.54
Carbonic Acid,
5.47
Silicic Acid,
0.81 0.12 0.27 0.17
Phosphate of Iron;
1.23


APPENDIX
91
Table B.
Fluids of the Body.
Blood Serum.
Blood.
Blood Clot.
Lymph.
Urine.
Milk.
Bile.
Percent. of Salts.
Sodium Chlo. 58.81 72.88 17.36 74.48.67.28 10.73 27.70
Potassium,
29.87
26.33
Soda,
4.15 12.93 3.55 10.35 1.33 36.73
Potash,
11.97 2.95 22.36 3.25 13.64 21.44 4.80
Lime,
1.76 2.28 2.58 0.97 1.15 18.78 1.43
Magnesia,
1.12 0.27 0.53 0.26 1.34 0.87 0.53
Iron Oxide, 8.371 0.26 10.48 0.50 0.10 0.33
Chlorine,
Fluorine,
Phosp.Acid (free),
combined, 10.23 1.73 10.64 1.09 11.21 19.00 10.45
Sulphuric Acid
1.67 2.10 0.09
2.64 6.39
Carbonic Acid, 1.19 4.40 2.17 8.20
11.26
Silicic Acid,
0.20 0.42 1.27 4.06 0.36
Phosp. of Iron,
By a study of the foregoing tables, the pupil will learn
what mineral salts enter into the bodily tissues and the
fluids, and in what relative proportions; and from this may
select the food-stuffs best serving the purpose of building
up and repairing the different parts of the body.


92
DOMESTIC SCIENCE
B.
THE MENU for each meal should be selected with the
greatest care, based upon scientific knowledge. By the ex-
pression, “A well balanced meal," is meant a meal for
persons in the ordinary walks of life; those who labor in
ordinary avocations; not a meal for the excessively active,
nor for the excessively idle. Neither does it have in view
the growing child, or the emaciated convalescent. No ex-
tremes are meant.
No fixed rules for feeding can be given.
Growing children, building muscle, and, by their excessive
activities, wearing out muscle, need about as much protein
as a daily laborer; yet care should be exercised that they are
COMPARISON OF THE MUSCLE-MAKING VALUES OF
SOME COMMON FOOD-STUFFS.
PROTEIN.
Beef, round,
Mutton, leg,
Beef, loin,
Beans,
Beef, rib,
Ham, smoked,
Codfish, dressed.
Oatmeal,
Eggs,
White flour,
White Bread,
Cornmeal,
Rice,
Oysters,
Milk, unskimmed,
Milk, skimmed,
Potatoes,
Butter,
Sugar,
Fig. 26.
BASED on the Govt. Analysis, U. S. Agricultural Dept.


APPENDIX
93
care
not fed proteids to excess. Only the wise mother's
can determine the proper proportion for her child's diet.
The same is true of all the other food principles. It must
be remembered that it is not the amount taken into the
stomach, but the amount digested, that is available in the devel.
opment and repair of muscle, the production of heat and en.
ergy, or the growth of the solid tissues. Over-feeding should
be avoided; the sin of commission equals the sin of omis.
sion in many cases, and sometimes bears the balance down.
The tables given will serve somewhat as a guide to the
housewife in the seclection of the daily menus for her family.
COMPARISON OF THE FUEL (HEAT AND ENERGY PRO:
DUCING) VALUES OF SOME COMMON FOOD-STUFFS.
FatS AND CARBO-HYDRATES.
Butter,
Oatmeal,
Sugar,
Rice,
White Flour,
Cornmeal,
Beans,
Beef, rib,
Beef, loin,
White bread,
Mutton, leg,
Beef, round,
Eggs,
Ham, smoked,
Milk, unskimmed,
Codfish, dressed,
Potatoes,
Oysters,
Milk, skimmed,
Fig. 27.
BASED on the Govt. Analysis, U. S. Agricultural Dept.


94
DOMESTIC SCIENCE
C.
Digestion, and the Digestibility of Foods.
The Digestive Processes begin in the mouth; where
the foods are masticated by the teeth and mixed with the
fluids from the Salivary Glands and from the mucuous
lining of the mouth.

Fig. 28.
c.
THE SALIVARY GLANDS.
a. The right sublingual gland.
b. The right submaxillary gland.
The right parotid gland.
The ducts leading from these glands to the mouth are
also shown.
The Salivary Glands are placed in pairs, one of each
pair being situated on each side of the mouth. The fluid
from these glands is called Saliva; and it is this fluid that
performs the chemical changes on the foods, which are a
part of the process of digestion. The fluid from the
mucuous lining of the mouth performs no chemical changes
in the foods; its work is to moisten the mouth and throat,
to assist in mixing the saliva thoroughly with the food, and
to soften starch grains so that they will burst and permit of


APPENDIX
95
con-
the action of the saliva. The digestive glands may be con
sidered as little pouches, with mouths partially, or quite
closed when no food is in process of mastication; but which
open more or less, as soon as the delicate nerves of the
tongue are touched by food or other substances placed in
the mouth; and the flow may be started by simply the
chewing motion of the jaws; and, also, by odors of foods,
which strike the olfactory nerves, of the nose, and effect the
nerves of the mouth through reflex action. Further, and
what is still more wonderful, the thought of food, when one
is hungry, will serve to cause the glands to pour their
tents into the mouth; and sudden emotions, such as great
joy, sorrow, or fear may relax or contract the muscles that
control the mouths of the ducts of the salivary glands and
the mucuous glands of the mouth, and thus cause too great or
too scant a flow of these fluids. Sometimes a frightened
person finds himself suddenly unable to swallow, because of
the dryness of the mouth and throat.
The importance of the healthful action of all the
digestive glands can scarcely be overestimated. These glands
of the different digestive organs vary much in the amount of
fluid secreted daily from the blood, and again returned to
the blood in the processes of absorption and circulation, as
shown by the following:
AMOUNT OF DAILY SECRETIONS BY THE DIFFERENT
DIGESTIVE GLANDS.
1. Glands of the mouth, 1 to 3 pts.
2. Glands of the stomach, 10 to 20 pts.
3. Glands of the liver, 2 to 3 pts.
It has been found difficult to estimate the amount of
digestive fluids secreted by the intestinal glands.
One of the most important points to be considered in
the purchase of foods and in planning the menu for each
meal, as well as in the actual processes of cooking, is the
palatableness of the foods. The more agreeable the food
to the taste, the more readily it is digested. When a par.


APPENDIX
97
that tie the little mouths relax, and all the mouths open; the
food receives its due amount of digestive fluids, and the pro-
cesses of digestion trip merrily along.
The spirit of the person eating, also has great influence
in the processes of digestion. «Laugh and grow fat" has a
double meaning. Sadness and leanness are twins. No un-
pleasant discussions should be participated in, at table. It
should be the effort of the mother of a family, to make every
meal-hour as pleasant for her family as she would endeavor
to make it for the most honored guests. Yea, more. Sour
looks, tearful eyes, and disappointed stomachs, are poor pro
moters of ready digestion. He who said: “The avenue to
the heart is through the stomach," was wiser than he knew.
She who began to feed her child with its head resting upon
her breast, should have his welfare close to her heart at all
meals.
From the mouth, the food passes to the stomach, where,
again, it is acted upon by a digestive fluid, the gastric juice.
This fluid is poured, or filtered, through the walls of the
stomach by the little puckered mouths of the gastric glands.
This process, also, depends upon the nerves. As soon as the
food enters the stomach, the nerves controlling the gastric
ducts in the walls of the stomach relax, and the gastric juice
flows into the stomach and is mixed with the food, changing
proteids in their chemical nature, rendering them easily ab-
sorbed by the vessels of the stomach; but having little if any
action on fats and carbo-hydrates. The water taken with the
food dissolves all soluble matters, and, with these, is absorbed
by the vessels of the stomach, which carry them to others to
be circulated throughout the body.
The processes of digestion, however, are not completed
in the stomach. Some of the mass, not changed in its na.
ture by the gastric juice, is passed on into the duodenum,
the upper part of the small intestine, and is there mixed with
two digestive fluids; the pancreatic juice, and the bile. The
pancreatic juice is a more powerful factor in digestion than
the gastric juice; because it acts upon all classes of foods, while


98
DOMESTIC SCIENCE
the chemical action of the saliva is upon carbo-hydrates, only;
and the chemical action of the gastric juice is upon proteids,
only.
The bile also enters the duodenum, and plays a promi-
nent part in the processes of digestion, especially in its action
upon fats and oils, of which it is a powerful solvent.
And yet the processes of digestion are not complete.
From the duodenum (about 10 inches of the small intestine)

Fig. 30.
THE STOMACH, LAID OPEN.
a. The oesophagus.
e. The biliary duct.
b. The cardiac dilatation. f. The gall bladder.
The lesser curvature, g. The pancreatic duct.
d. The pylorus.
i. The duodenum.
the masses of partly digested food pass into the small intes:
tine, where they are subject to the action of digestive fluids
from the digestive glands of the walls of the intestino, itself;
and it is here that the chief work of digestion and absorp-
tion is performed. In the large Intestine, the nature of di-
gestive action is putrefactive fermentation; caused by organ-
ized ferments, rather than the soluble ferments of the other


APPENDIX
99
SUMMARY OF THE DIGESTIVE ORGANS AND THEIR ACTION.
Organs:
Digestive Fluids. Nature of Ferment.
Character of Action.
Mouth
(Salivary Glands)
Saliva
Alkaline
Stomach
Gastric Juice
Acid
Pancreas
Pancreatic Juice Alkaline
Converts starch into dextrin and
maltose.
Curdles Milk.
Converts proteids into peptones.
Converts cane sugar into glucose.
Converts starch into maltose.
Converts proteids into peptones.
Decomposes fats.
Curdles milk.
Saponifies and emulsifies fats.
Arrests putrefaction.
Converts starch into dextrin and
maltose.
Converts proteids into peptones.
Converts starches into dextrose.
Converts sugars into dextrose.

Liver
Bile
Neutral
Intestines
Intestinal Juice
Alkaline-acid


100
DOMESTIC SCIENCE
digestive organs, These organized ferments are forms of
fungi, known as bacteria, bacilli, cocci, etc., introduced in
food.
Foods remain in the stomach about three hours, on an
average; about three hours in the small intestine, and about
twelve hours in the large intestine.
TIME REQUIRED FOR DIGESTION.
From the foregoing, it will be seen that it is impossible
to state, with any degree of exactness, the length of time any
food-stuff requires for digestion. How long the food re-
mains in the stomach can be learned by use of the stomach
tube; and an approximate may be reached by artifical digestion.
In tests performed by the first method, the subject should be
a person in perfect health. However, the following table
will greatly assist the decision in the selection of food-stuffs
and methods of cooking for persons in ordinary health:
PERIOD OF DIGESTION.
METHOD OF COOKING AND NO. OF HOURS IN THE
STOMACH.
FOOD.
How COOKED. NO. OF HOURS.
Rice,
Boiled
1
Tripe, soused,
Pigs feet, soused,
Trout, fresh,
1 1-2
Soup, barley,
Eggs, fresh, whipped, Raw
Apples, sweet, mellow,
Venison steak,
Broiled,
Brains,
Boiled,
1 3-4
Sago,
Apples, hard, sour, Raw,
Barley,
Boiled,
Cabbage with vinegar, Raw,
Codfish, cured, dry, Boiled,
Eggs, unwhipped, Raw,
66
66
2
6


APPENDIX
101
2
66
2 1-4
2 1.2
2 3-4
Liver, ox, fresh,
Boiled,
Milk,
Tapioca,
Turkey, wild,
Roasted,
Eggs,
Turkey, domestic, Boiled,
Milk,
Raw,
Beans, pod,
Boiled,
Cabbage, without vinegar, Raw,
Gelatin,
Boiled,
Hash, meat and vegetable, Warmed,
Lamb, fresh,
Broiled,
Parsnips,
Boiled,
Pig, young,
Roasted,
Potatoes,
Baked,
Sponge cake,
Beef, with salt only, Boiled,
Chickens, full grown,
Fricassee,
Corncake,
Baked,
Custard,
Apple Dumpling, Boiled,
Bass, striped, fresh, Broiled,
Beef, lean, fresh,
Raw,
Beef steak,
Broiled,
Chicken soup,
Boiled,
Eggs,
Soft-boiled,
Mutton, fresh,
Boiled or broiled,
Pork, recently salted, Boiled,
Pork,
Stewed,
Soup, beans,
Boiled,
Pork steak,
Broiled,
Oysters,
Roasted,
Mutton,
Bread, corn.
Baked,
Carrots, orange,
Boiled,
Beef, fresh,
Roasted,
3
3 1.4
66
3 1-2


APPENDIX
103
D.
Combustion, Respiration, and Ventilation.
COMBUSTION is but another name for fire. It is pro-
duced by the union of some substance, called fuel, with the
oxygen of the air. Before any substance can unite with
oxygen, the substance must be heated to its "burning"
temperature; and to produce flame, the fuel must be con:
verted into a gas. The gas unites with the oxygen in the
air, and ignites; a flame being the result. A flame is burn-
ing gas. After all the gas is burned, what is left of the fuel
is called ash. Oxygen is by far the most abundant element
of the globe; constituting from two-thirds to three-fourths of
its entire substance. It is invisible, odorless, and tasteless,
and constitutes from one-fifth to one-third the entire atmos-
phere, of which it is the active element; nitrogen being a
diluant for the oxygen. It is consumed by all animals, and
there can be no life without it. It enters the body through
the mouth and nose, in the air inhaled, and also with the
food taken. In the first case it enters the lungs, and in the
second, the stomach; and performs certain specific functions
in each case.
Within the body, it enters into combination
with the carbon in the different tissues, and actually burns
out the broken down tissue cells within the blood vessels;
and, in so doing, it sets free from the carbon in the blood, a
gas called carbonic acid gas, which is thrown off in the ex.
haled air from the lungs. In this process, the oxygen produces
the heat and energy necessary to perform all the involuntary
and voluntary functions of the body. The carbon enters the
body in the foods eaten; occurring in all proteids, fats, and
carbo-hydrates (See "table", page 89); but without the presence
of oxygen in the system, it would lie dormant. United with
oxygen, the combination performs the functions of animal life.
RESPIRATION, mechanically considered, consists of the
compound act of inhaling and exhaling air; commonly
called breathing. The mission of respiration is to “purify
the blood"; that is, to burn up its waste matter.


104
DOMESTIC SCIENCE
From all parts of the body the blood comes pouring in
dark red floods into the heart, which acts as a double force-
pump, driving the blood to the lungs and over the body
with each rythmic dilation and contraction.
When the dark red blood, sent to the heart by vessels
called veins, is pumped to the lungs, it does not freely en.
ter the tiny air cells which compose the lungs; but it is forced
into the net-work of hair-like vessels, called capillaries, which

atauD
Fig. 31.
THE LUNGS.
A. Trachea (windpipe). C. D. Bronchial Tubes.
lie on the mucuous membrane lining the air cells. Tho
walls of the capillaries are so thin that the gases pass through
them readily; the oxygen of the air in the air cells enter-
ing the capillaries, and combining with the carbon in the


APPENDIX
105
blood, and, in this act, releasing a gas from the carbon,
(carbonic acid gas), which enters the air in the air cells, and
L.A. Left auricle.
L.V. Left ventricle.
Ao. Aorta.
H.V. Hepatic vein.
V.C.I. Inferior vena ca-
Aling I
va.
ND OP DDD
Cunu
P.V.
V.C.SI
TD Lg.
LA.
P.A. Pulmonary ar
tery.
Lung.
Ly. Lymphatic.
R.A. Right auricle.
R.V. Right ventricle.
VIEL H.A. Hepatic artery.
V.P. Vena portae.
V.C.S. Superior vena
LL
RT
cava.
WURDE
FONUIR
Lch
P.V. Pulmonary vein.
Lct. Lacteals.
AL.
Th.D. Thoracic Duct.
A.1. Arteries to the
upper part of the body.
HLV.
A.2. Arteries to the
lower part of the body.
V.1. Veins of the up-
Ти
per part of the body.
Н. А.
V.2. Veins of the low:
er part of the body.
The arrows indicate
the course of the flow of
Fig. 32.
blood, lymph, and chyle.
CHART OF THE SYSTEM OF BLOOD CIRCULATION.
is exhaled. This action of the oxygen upon the blood,
changes the color of the blood from the dark red of the im-


108
DOMESTIC SCIENCE
C.
sary to the healthy development of the child, as to its vege-
table prototype, the violet; the rose. The
pappoose, carried
on its mother's back, has the benefit of all the oxygen neces-
sary to its perfect physical development; and every child is
entitled to this great inheritance from Nature.
E.
Recipes.
WHITE BREAD (slow process): 1 tbsp. sugar, 2
boiling water, 1 tbsp. lard or butter, 1-4 yeast cake mixed
with 1-4 c. luke-warm water (98 deg. Fahr.), 1 1-2 tsp. salt,
about 6 c. bread flour.
PREPARE THE SPONGE, 7 to 9 p. m., in the following
manner: Put salt, sugar, and shortening into a large mixing
bowl, and pour over them the hot water. When cooled be-
low the scalding point (150 deg. Fahr.), add the dissolved
yeast. Add flour enough to make a paste about the consist
ency of pancake batter. Beat the mixture thoroughly.
Cover the paste with a layer of flour about one-fourth inch
in thickness. Invert a pan, or other cover, over the bowl,
(or lay a thin cloth
upon
the flour), and cover with paper or
several thicknesses of cloth, to exclude the air. Place where
it will be only moderately warm, (about 70 deg. Fahr.), until
morning.
Look at the sponge early in the morning, as it is fre
quently an "early riser". If it is about to run over", and
you are not ready to “make it up”, set it where it is cooler.
When ready, mix in, with the hands, flour enough to
make a stiff dough. Let this stand in the mixing bowl until
about double its original size; place it in a temperature of
from 80 to 90 degrees, and cover it closely. Turn it around
frequently, if the heat is not evenly applied. When double
its original bulk, cut off portions large enough for loaves,
(about one pound), knead these thoroughly, on a floured
board, until they will not readily stick to the bare board,
and place in greased pans to "rise" again. Cover with heavy
cloth, and keep at the same temperature as before. When
.


110
DOMESTIC SCIENCE
filling them half full. When raised until pans are three
fourths full, bake in a moderate oven.
BEATEN BREAD: 2 c. milk or water, 1 tbsp. shorten:
ing, 2 tsp. salt, 1-2 yeast cake, 1-2 c. water, flour, 2 tsp. sugar.
Put the water or milk, salt, sugar, and shortening into a
bowl. Dissolve the yeast in the warm water, add it to the
mixture, and stir in flour enough to make a batter. Beat it
until the flour is thoroughly mixed. Allow to rise until
light. Add flour to make a stiff dough, beat well for 15
min., or until light. Place in pans and allow to rise until
double its bulk. Bake in slow oven.
DRIP COFFEE: To avoid extracting the tannin from the
coffee, use a "drip” coffee pot. This is composed of three
sections: The upper section to receive the boiling water,
the middle section to receive the ground coffee, and the
lower section to receive the coffee which drips from the
middle section.
DRIP COFFEE: 6 c. boiling water, 1 c. finely ground
coffee.
Set the lower section of the coffee pot into a pan of boil-
ing water; place the middle section upon the lower, and put
the ground coffee into it; place the upper section upon the
middle, and pour into it the 6 c. boiling water. Place where
the water in the pan will keep near the boiling point, but not
boil. When the coffee has filtered through into the lower sec-
tion, remove the upper and middle sections, and serve the coffee
immediately, or set it where it will stand just below the boil.
ing point, but not boil, until ready to serve. In lieu of a
drip coffee pot, place the ground coffee in a cloth, tie firmly,
and place the mass in the coffee pot. Pour boiling water in:
to the coffee pot, and set it where it will keep near the boil.
ing point, but not boil, for 20 minutes, before serving.
LEMON Ice: 1 pt. water, 1 c. sugar, 3-8 c. lemon juice,
1-2 lemon rind.
Place sugar in water and boil five min.; add lemon juice
and rind to the boiling syrup, and allow to stand 5 min.
Strain, cool, and freeze. The rind may be omitted, if desirable.


112
DOMESTIC SCIENCE
bread crumbs or cracker crumbs, 1-4 c. milk, 1-2 c. finely
chopped cooked chicken, 1-4 tsp. salt, pepper to taste. Pour
the milk over the crumbs, and allow it to stand ten min.
Remove all the fat from the broth, heat the broth to boiling
point, boil one min., then add the chopped chicken, and re-
heat, Season to taste. Serve hot. The broth of any other
fowl or meat may be used for panada, in a similar manner.
CHICKEN JELLY: 1 c. chicken broth, 1 1-4 tsp. granu-
lated gelatine, a few drops of lemon juice. Remove all fat
from the broth, season to taste with salt or celery salt, and
pepper. Put one tbsp. of cold broth over the gelatine, heat
the remainder of the the broth to a boiling point, add the
softened gelatine and stir until the gelatine is all dissolved.
Add the lemon juice, strain through double cheesecloth into
a cold, wet mould. Set in a cool place until it is solid.
Serve cold.
Beef tea, lamb broth, mutton broth, veal broth; etc.
may be prepared in the same way.
OYSTER BROTH: 6 oysters, 1-2 c. cold water. Chop
the oysters very fine, and put into a sauce pan with 1-2 c.
cold water. Heat to a boiling point, then cook more slowly
for five min. Strain, season the broth with salt and
pepper,
to taste. Serve immediately.
BEEF TEA: 1 lb. lean beef, 1 pt. cold water, salt to
taste. Chop the meat fine, and place it in the cold water,
allowing it to stand 30 minutes or more. If a double boiler
is available, place the meat, and water in which it has been
standing, in the top part, and set it into the lower part, which
should be 1.3 full of cold water. (If no double boiler is at
hand, place the meat and water in a glass jar with a cover,
and set the jar into any convenient vessel containing cold
water.) Place the meat thus prepared over the flame, or
where it will heat slowly, stirring frequently, until the liquid
becomes of a reddish brown color. Strain it through a
coarse strainer, into a heated cup. Remove all fat from the
top: by laying upon the surface for a moment a thin piece of
bread, or by holding a piece of bread between thumb and


APPENDIX
113
move
finger, and touching the drops of fat, lightly, until all are
removed. In case of using a glass jar, place it upon some
rest, in the vessel of water, to prevent breakage of jar. The
tea may be canned, and kept for an indefinite period.
MUTTON BROTH: 2 lbs. neck or forequarter, 2-3 large
onion, 1-6 c. of rice or barley, 1 1-3 qts. cold water, salt, pep-
per. Wash meat until sure that all dust is removed. Re-
all fat, cut lean meat into small pieces. Put meat and
bones into a kettle containing cold water, and let it stand
thirty min., add the sliced onion, the washed rice or barley.
Cook, slowly, three hours; remove bones and meat, take off
all fat by touching it lightly with a piece of bread; season it
to taste with salt and pepper; serve hot. Tapioca .or sago
may be used instead of rice or barley.
Dry Toast: Cut stale bread in 1-4 in. slices; toast on
a toaster or a fork until of a chestnut brown. Gash the
crusts. Serve with or without butter.
WATER TOAST: Prepare as for dry toast. Dip slices
into boiling, salted water, removing and buttering quickly; or
place them on a plate, salt, butter, and pour hot water or hot
tea over them. Some prefer hot milk.
Milk SHERBET: 1 1.2 c. milk, 1-4 c. sugar, 1-2 lemon.
Freeze the milk and sugar until partially stiffened. Add
the lemon juice, and freeze stiff.
EGG LEMONADE: 1 lemon,3 tbsp. sugar, 1 c. boiling water.
Pare the lemon very thin, using only the yellow rind.
Put the rind and the sugar into a bowl, add the boiling water,
cover tightly, and allow to stand twenty minutes; add the
juice, and strain. Weaken, at pleasure, with a little ice or
cold water.
FROZEN CUSTARDS: 1 pt. milk, 1 tbsp. flour, 1 c. sugar,
2 or 3 eggs, 1-8 tsp. salt, 1 pt. cream, 1 tbsp. flavoring.
Scald the milk in a double boiler; beat the eggs slightly,
adding half the sugar, and pour the milk slowly into this,
stirring constantly. Pour back into the double boiler, and
cook until the mixture begins to thicken; add the remaining
sugar, cool, add cream and flavoring, and freeze.


114
DOMESTIC SCIENCE
Farina GRUEL: 3 tbsp. farina, 1 tsp. salt, 1 c. boiling
water, 1 c. milk. Bring water to the boiling point, add
farina slowly, stirring constantly. Let the mixture boil 1-2
minute, then remove from heat, but to remain at boiling
point, without boiling, for fifteen min. Add milk slowly;
bring to boiling point; remove from heat and allow to stand
fifteen minutes longer. Serve sweetend, if desired.
PASTRY.
Pastry Flour is made from “winter wheat"; a wheat
sown in the fall, and growing, somewhat, during all the cold
and moisture of the winter. It is soft and starchy; hence
more brittle than the spring wheat, thus being better adapt-
ed for pastry. Spring wheat contains a greater proportion
of gluten, which is slightly elastic. For this reason, the
spring wheat is better for bread dough.
Pastry is hard to digest, because the starch grains, which
require water to swell and burst them, are saturated with the
fat used in the "crust"; and thus the fluids of the mouth and
stomach are unable to act upon them, in the processes of
digestion.
SOME GENERAL RULES FOR PASTRY.
1. Have everything cold.
2. Roll the crust one way, only, as nearly as possible.
3. Handle the crust as little as possible.
4. Bake pastry quickly, to prevent the crust's being
more or less saturated with the "filling."
5. Have the heat greatest at the bottom, for the same
reason, and to allow “light” pastry to rise before browning.
6. Pastry flour is best, but any flour may be used.
7. Reduce all pastry to the lowest temperature above
freezing, if possible, before serving.
8. In making short" pastry, use equal amounts of
water and shortening.
GENERAL RULE FOR "SHORT" Pastry: Equal amounts
of shortening and ice water, or very cold water, about three


APPENDIX
115
times as much flour (by bulk) as water; 1 tsp. sugar and 1
tsp. salt to each c.
of water.
Sift flour, salt, and sugar together; chop in the lard, and
add the water slowly, mixing lightly with the fingers. When
mixed in the bowl so that it may be moved in a mass, lift
from the bowl and place upon a lightly floured board, roll
out all one way by turning over, until large enough to fit the
pie plate, and of a proper thickness, about one eighth of an
inch. Place the crust on the plate, press it down firmly; with
a knife, trim off the crust outside the edge of the plate. Put
in filling, and, if only one crust is necessary, place in the
oven and bake. If two crusts are necessary, roll the upper
crust to the same thickness as the lower, place it upon the
"filling”, press down the edge into the edge of the lower crust,
perforate in several places with a fork, and place in the oven
to bake.
Half the “shortening" may be left out when the crust is
mixed, and “rolled in", on the board. This makes the crust
"flakey”. To do this, roll the crust out, spread with one third
the shortening left out, fold over one-half the crust, spread
again with shortening, fold over, etc., until all the shortening
is used; then roll thin, and place on plate.
In making pies, with only one crust, the crust may be
baked quite thoroughly before filling. Then pour in the fill-
ing, and complete the process of baking. This is the better
way, as it prevents the "filling” from saturating the crust,
making it “soggy".
LEMON PIE: 1 c. boiling water, 1 c. sugar, 3 tbsp. corn:
starch, 1 tbsp. butter, 2 eggs, 2 lemons.
Mix cornstarch with a little cold water, until smooth and
creamy. Stir in the boiling water slowly, stirring until the
starch has a uniform appearance; place over fire and boil for
five minutes, stirring constantly. Remove from the fire, add
the sugar and butter creamed smoothly together, and mix
with the yolks of the eggs and the juice and grated rind of
the lemons. Place the pastry, prepared according to rule
previously given, on the plate, prick a few holes through the


116
DOMESTIC SCIENCE
pour in
pastry with a fork, to let the air from underneath escape with-
out raising the crust from the plate; bake. When sufficiently
baked, but not brown, remove from the oven, and
the mixture prepared, and cook until the crust is brown on
the bottom and edges. Cover with a meringue made of the
whites of the eggs, beaten with two tbsp. sugar; place in the
oven again, and bake until the meringue is of a delicate
brown.
Apple Pie: Use tart apples. Prepare crust, place
lower crust on plate, slice in the apples, very thin. Add 1
c. sugar for a large pie, 1 tbsp. butter, a little cinnamon or
nutmeg. Lay on the top crust, pierce it in several places
with a fork, to allow the escape of the steam and hot air.
Bake in a moderate oven until the apples are tender and
pastry cooked. All seasoning and sugar may be omitted, and
placed in the pie after the apples and crust are cooked, by
lifting the top crust.
PUMPKIN Pie: Remove the rind of the pumpkin after
cutting it into suitable pieces; remove the seeds and the
pulpy mass inside the meat. Cut in thin slices and boil in
clear water until soft enough to mash easily with a wooden
masher. When thoroughly mashed, allow the kettle to stand
over a slow fire until the pumpkin dries somewhat. The
drier it is the richer the pies will be. Rub the pumpkin,
thus dried, through a sieve. Thin the pumpkin, when cold,
with sweet milk, to the consistency of milk porridge. Beat
three eggs for each quart of milk used, and add to the mixture,
stirring thoroughly. Add sugar, cinnamon, and ginger, to
taste. Place one crust upon the pie pan, pressing it down
carefully and raising it a half inch at the edges by pinching
it up with the thumb and fingers. Pour in the mixture, and
bake in a slow oven until firm throughout.
MEAT AND Potato Pie: Chop cold meat fine, re-
moving the bones, fat, and gristle. Put the meat into a
pudding dish. To each c. of meat, allow 1-3 c. meat gravy
or stock, or 1-4 c. water. Stir into the gravy 1-4 tsp. salt, a
spk. of pepper, and a little chopped onion or parsley, or both,


APPENDIX
119
FOR STEAMED DUMPLINGS, prepare as in dumplings
for stews, place in a tin steamer and set it over a kettle of
boiling water, cover closely, and steam 12 minutes.
DUTCH APPLE Cake: Use formula for baking pow.
der biscuits, except add to the ingredients enough more fluid
to make a drop batter," and add one egg. Spread the mix-
ture with a spoon, until it is one-half inch in thickness, on a
shallow baking pan. Mash, quarter, core, and pare, four
sour apples. Cut each quarter into halves, lengthwise. Lay
the pieces in parallel rows on the top of the paste, the sharp
edges down. Sprinkle with 2 tbsp. sugar, mixed with 1-2
tsp. cinnamon. Bake in a hot oven, from 25 to 30 min., or
until the apples are soft. Serve with lemon sauce. Other
fruits may be used instead of apples.
COTTAGE PUDDING: Add to the formula for biscuits,
1-2 c. sugar, 2 tbsp. butter, 1 egg, and milk to make a some-
what thick “pour batter”. Mix with spoon, bake in a butter-
ed pudding dish 30 to 35 minutes, or until the centre is
found to be cooked. Serve with a hot pudding sauce.
YANKEE APPLE PUDDING: Add to formula for bis-
cuits, 1 to 2 more tbsp. shortening. Stir with a spoon to a
paste that may be spread with a spoon, but will not run.
Pare good “baking apples”; slice, but not thin. Spread the
pastry over a baking pan or pudding dish, about one-fourth
inch thick, covering the sides of the dish with the pastry, also.
Place the sliced apple in the dish, on the pastry, pressingthem
down lightly. Add 1 tsp. cinnamon or allspice, to taste, a
little grated nutmeg, 1.2 tsp. salt, 4 tbsp. sugar, and 1 tbsp.
butter. The apples should be one inch thick in the dish.
Spread a cover of pastry over the apples, observing that they
are all covered. Bake in moderate oven, until the apples
Serve hot or cold, with cream sauce.
Other fruits that will slice may be used in the same
are soft.
manner.
SHORT CAKE: Add to the formula for biscuits, 1 to 3
more tbsp. shortening, and one tbsp. sugar. Divide into two
equal parts. Shape one portion to fit a shallow tin plate or


120
DOMESTIC SCIENCE
pan. Brush the top of the dough lightly with melted butter.
Shape the second portion of the dough, and place it upon
the first. Bake in a hot oven. When cooked, separate the
two portions of the pastry, and lay them upon two separate
plates, soft side up. Place the crushed fruit to be used, al-
ready sweetened, on one half, and cover with the other half.
More fruit may be placed on the top, if desired. Serve with
cream and sugar, if desired.
Suet PUDDING: 2 c. flour, 4 tsp. bak. powd., 1-2 tsp.
salt, 3 tbsp. finely chopped suet. Cold water.
Have suet
very cold. Mix and sift dry ingredients. Remove the mem-
brane from the suet; cut the suet in slices thin as possible,
then chop very fine and stir it into the dry ingredients. Add
water gradually until the mass forms a “spreading” paste.
Fill well-greased moulds two thirds full. Cover and steam
two to three hours. Serve with hot sauce. This pudding
may be baked instead of being steamed.
PUDDING WITHOUT Pastry.
ENTIRE WHEAT PUDDING: 11-2 e. entire wheat flour,
1-2 tsp. bak. soda, 1.2 tsp. salt; 1.2 c. molasses, 1-2 c. milk or
water, 1 egg, beaten, 2 tbsp. butter, melted, 1 c. raisins, seed-
ed and chopped.
Mix and sift the dry ingredients. Add molasses, and
milk or water, and mix thoroughly. Add beaten egg and
melted butter, then the raisins. Fill a buttered mould two
thirds full, cover, and set mould in steamer, cover, place over
kettle of boiling water and steam 2 1-2 hours. Chopped
figs or dates may be substituted for raisins.
CAKE.
SOME GENERAL RULES FOR CAKES.
1. Everything used should be fresh, and of the best
quality.
2. Pastry flour should be used.
3. Flour should be sifted before measuring.
4. Use no melted butter. Place it where it will soften
somewhat, before using.


APPENDIX
123
BOILED ICING: 1 c. sugar, 1-3 c. boiling water, white
of 1 egg, 1 tsp. vanilla, or 1-2 tsp. lemon juice.
Boil the sugar and water together, until the syrup spins
to a thread. Pour slowly on the beaten white of the egg,
and continue beating until of the proper consistency to
spread.
UNCOOKED ICING: 1 1-2 c. powdered sugar, 1 1-2 tsp.
hot water, 1 1-2 tbsp. orange juice, rind of 1-2 orange, or 1
tsp. lemon juice.
Sift the sugar, add the orange juice, and the rind grated,
or the lemon juice, and enough boiling water to make it
spread smoothly.
Salads.
Potato SALAD: 2 c. potato cubes (cooked), 1 tsp.
salt, 1-8 tsp. pepper, 1 tbsp. vinegar, 2 tbsp. olive oil, 1 tsp.
finely chopped parsley, a few drops of onion juice.
Mix salt and pepper, and sprinkle over the potatoes.
Add the chopped parsley and then the oil. Mix all together,
gently, with a fork; then add the vinegar and the onion juice,
and stir until these are absorbed. Place the potato cubes in
the salad dish, garnish with parsley, and, if desired, finely
chopped beets which have been sprinkled with vinegar.
Serve cold. Half as much celery as potatoes may be used.
The celery should be washed, scraped, and cut in half inch
pieces, and chilled. Use the tips for garnishing. Cooked
salad dressing may be used instead of the oil dressing.
CUCUMBER AND TOMATO Salad: Cut off the ends and
remove the paring from fresh cucumbers. Chill, and slice.
Pour boiling water over ripe tomatoes. Drain quickly, and
peel. Chill and slice. Prepare lettuce, and chill. Arrange
the leaves of the lettuce on a dish, and place over them the
sliced cucumbers and tomatoes. Cover with salad dressing.
Cooked Salad DRESSING: 2 egg yolks, or two whole
eggs; 1 tsp. salt, 1 tsp. mustard, 1 tbsp. sugar, 1-2 tsp. cayenne,
3-4 c. milk, 1.4 c. vinegar, 2 1-2 tbsp. butter.
Mix the dry ingredients with egg yolks slightly beaten.
Add the milk, then the hot vinegar, and cook in a double


124
DOMESTIC SCIENCE
boiler until it thickens, stirring constantly. When done, add
the butter, and when this is melted, stir it in evenly, and
turn the dressing out, to cool before use.
LETTUCE Salad, No. 1: Pick over the leaves carefully,
and wash. Use only whole leaves. Place the leaves, after
draining 10 minutes, on a flat dish, placing the smaller
leaves inside the larger, and serve with cold salad dressing.
LETTUCE SALAD, No. 2: Pick over and wash the
leaves carefully, drain 10 minutes. Place the leaves one up-
on another, and slice with a knife, until quite fine, in strips.
Turn and cut the strips crosswise, in a similar manner. Place
in shallow dish for the table. Serve with egg dressing.
EGG DRESSING: Whip the yolks of two eggs thoroughly.
Pour into the beaten eggs two tbsp. vinegar, add two or
three tbsp. sugar. Beat together thoroughly. Add ssp. salt,
if desired. Pour the dressing in sufficient quantity over the
lettuce; lift the lettuce lightly with a fork until dressing is
mixed evenly with lettuce.
VEGETABLE SALAD: Use cold cooked carrots, beans,
beets, peas, asparagus, and celery; one or more kinds at pleas-
ure. Cut them in small, neat pieces, mix with a chosen hot
dressing. Serve cold. One tsp. onion juice may be added.
Meat SALAD: Take cold, cooked meat or fowl, with-
out much fat, remove bones, skin, and gristle. Cut in small
pieces; add celery, cut small. Pour over the mass a hot salad
dressing. Chill, and serve cold. This is an excellent way to
utilize left over meats. For appearance, arrange the salad on
a flat dish, on lettuce leaves. One tbsp. in the middle of
each leaf.
LOBSTER SalaD: Cut the meat of a boiled lobster in:
to small pieces, and mix it with the dressing chosen. Serve
as the meat salad. The lobsters should be first slowly boiled
from 20 to 30 min.
APPLE AND CELERY SALAD: Cut raw apples into 1-2
inch cubes, or chop fine. Cut white part of celery into half
inch pieces, or chop; mix in equal parts. Arrange chilled
lettuce on individual plates, place the salad on the leaves


APPENDIX
125
and cover with any chosen salad dressing. If the apples are
sweet, add a little lemon juice to the salad. If desired, add
nuts to the salad.
EGG Salad: Use hard boiled eggs. Remove shells,
cut the eggs smoothly in halves. Take out the yolks, being
careful not to break the whites. Notch the edges of the
whites in points, if desired. Mash the yolks, seasoning to
taste with pepper, salt, and melted butter. Return the yolks
to the whites, filling the cups full. Place chilled lettuce on
individual plates, place three “cups" of the egg on each plate.
Garnish with bits of parsley, or with radishes. Serve with
cooked salad dressing.
BEET SALAD: Wash the beets and trim off the stems
close, but without cutting the beet. Do not cut the beet
anywhere, if possible to avoid it. Cook in as small a quanti-
ty of water as possible, to retain the sweetness of the beet.
Take out the smaller ones when thoroughly cooked, leaving
the larger ones until cooked. Place the beets in cold water
as soon as removed from the kettle, and with the hands slip
off the skins. Trim off the slight stalky portion at the top,
and cut off the root. Slice thin, and place in a crockery
ware or an enameled vessel. Pour over the hot beets vine-
gar to cover, somewhat diluted with water if very strong.
Pure cider vinegar is best. For each quart of the beets thus
covered with vinegar, add 3 tbsp. sugar. Cover closely and
set aside for 24 hours. To serve, remove from vinegar, heat
hot in oven, place on individual plates, heated, and pour over
each slice 1-4 tsp. melted butter. Garnish with sprigs of
parsley.
SWEET POTATO AND BACON SALAD: Cook and peel
sweet potatoes of more than medium size. Slice thin. Slice
smoked or salt bacon, thin, cut in small squares. Fry
(saute) until crisp as possible. "Sandwich" each slice of ba-
con thoroughly drained, between two slices of potato. Serve
cold on individual plates, placing each sandwich by itself, with
any desired dressing. A thick white sauce made of milk or


APPENDIX
127
stantly. Pour over the peanuts, and mark in squares; when
cool, break in pieces. Any other nuts may be used in the
same manner.
GLACE NUTS: 2 c. sugar, 1 c. boiling water, 1 tsp.
cream tartar. Put ingredients in a saucepan, stir, and heat
to boiling point. Boil without stirring until the syrup reach.
es the crack, (310 deg., Fahr.). Remove any granulation of
sugar from sides of
saucepan. Remove saucepan
from fire,
and place instantly in a large pan of cold water, to stop the
boiling. Remove from the cold water, and place in a pan
of hot water during dipping. Take the kernels of the nuts
on a long pin, dip in the syrup to cover, remove from syrup,
and place on an oiled paper. If the syrup begins to crystal-
ize, set back on the stove until it just comes to the boiling
point, then remove, and dip again.
CHOCOLATE CREAMS: 2 eggs, 2 tsp. vanilla; 4 squares
Baker's Chocolate.
Put white of eggs with same quantity of cold water in
a suitable vessel, add the vanilla, and beat thoroughly. Beat
in sifted sugar (confectioner's) until the mass is of the con-
sistency of stiff dough. Take small pieces in the fingers and
mould into thimble shape, and place them, large end
down, on a buttered dish, to harden. Set these to cool.
Melt the chocolate in a small vessel over steam, to prevent
burning; a bowl set into the top of a teakettle will answer the
purpose.
When the
cool and hard,
take them up one at a time between two forks, or on the flat
of a fork, dip them into the melted chocolate, let them drain
on the forks, and place them carefully on the buttered tins
again to dry. To box, wrap each in a square of tissue paper,
or tinsel, and place in the box lightly.
Nuts
may
be dipped in chocolate in the same manner.
CocoANUT DROPS: 1-2 c. sugar, 1-2 c. molasses, 1 c.
grated cocoanut.
Mix all together and boil slowly, stirring constantly, until
"hard ball" is reached. Remove from the fire, and stir slowly
creams
are


130
DOMESTIC SCIENCE
rice is cooked, soft. Add pepper, white or black, and celery
salt. to taste. Add sufficient boiling water to replace
that boiled away. Serve with crackers or crutons. Serve
chicken on separate dish.
MUTTON SOUP: lbs. neck of mutton, 3-4 c. pearl
barley, 3 qts, cold water, 3-8 c. each, of carrot, turnip, onion,
and celery; 3 tbsp. butter, 1 1-2 tbsp. flour, 2 tsp. salt, a little
chopped parsley, pepper to taste.
Prepare the meat, removing fat and skin. Cut the
meat from the bones and cut into small pieces. Put the
bones to boil, just covered with cold water, in one vessel, and
the meat in 2 1-4 qts, cold water, in another vessel. Boil
the meat rapidly 20 to 30 min.; skim off fat; add the barley.
Add the vegetables, cut in cubes or sliced thin, after frying
them 5 to 8 min. in the butter. Stew slowly 3 to 4 hours,
until both meat and barley are very tender. Take the bones
from the liquid in which boiled, strain the liquid. Put 1
tbsp. butter into a saucepan, when hot stir in the flour, stir-
ring until smooth. Thin this by adding the strained liquor,
slowly, stirring constantly. Add this mixture to the broth,
with the salt and other ingredients. Simmer a few minutes,
and serve.
GELATINE DISHES.
LEMON JELLY: 2 tbsp. granulated gelatine, 1-2 c.cold
water, 1 1-2 c. sugar, ssp. salt, 2 1-2 c. boiling water, 1-2 c.
lemon juice.
Soak gelatine in cold water until soft, adding the salt;
pour over it the boiling water, stirring until dissolved. Add
sugar, and pour into moulds wet with cold water; chill.
LEMON JELLY PUDDING: Make the lemon jelly as
above directed. Set a pudding mould in a pan of ice water,
pour in the jelly until 1-2 inch deep. When firm, place
any desired fruit upon it, covering the fruit with the jelly by
use of a spoon. When firm, add another layer of fruit,
covering as before, etc., until all is used. The jelly must
be allowed to become firm each time adding, before placing
another layer of fruit. Serve with any desired sauce or with


APPENDIX
131
cream.
Other fruit jellies may be prepared in the same
manner.
SNOW PUDDING: Prepare the lemon jelly, add whites
of 3 eggs beaten stiff; beat until stiff enough to keep in shape;
mould. Serve with sugar and cream. Other fruit jellies
of gelatine may be prepared in the same manner.
CHARTREUSE: Make a sponge cake and, when cold, cut
out the centre, leaving only enough cake at the bottom and
sides to hold the jelly. Fill the centre with any fruit jelly
made with gelatine, using the jelly when just ready to
"form". Set the cake to cool. To serve, cover the top with
frosting, or with a mixture of 1 c. thick cream, 1 c. milk,
beaten, until stiff, with 1.4 c. confectioner's sugar; season with
vanilla, or other desired flavoring.
PICKLES AND RELISHES.
SWEET PICKLED PEACHES: 1 qt. vinegar, 4 lbs. sugar,
1 oz. stick cinnamon, 1-2 oz. whole cloves.
Prepare fruit as for canning. Boil vinegar and sugar
together for five minutes. Tie the spices in a cheesecloth
bag, and cook in the syrup, skimming, if necessary. Place a
few of the peaches at a time in the syrup, and cook until
sufficiently soft. Put the fruit into sterilized jars, fill, to
overflowing, with syrup. Close jars according to directions
for hermetical sealing. These proportions are sufficient for
seven pounds of fruit.
Pears, plums, apricots, sweet apples, or other suitable
fruits, and the rind of watermelons and muskmelons, may
be used instead of peaches.
CHOW-CHOW: 1 pk. green tomatoes, 1 bunch celery, 6
small onions, 2 green peppers, 2 lbs. brown sugar, 1 tbsp.
allspice, 1 tbsp. cloves, 1 tbsp. cinnamon, 1 tbsp. pepper, salt,
2 to 3 qts. of vinegar.
Wash tomatoes, remove hard piece at stem end, and
slice them. Arrange in layers, covering each layer with salt;
let stand 24 hours, then drain off the salt liquid, and rinse
in fresh, cold water. Chop the tomatoes, celery, onions, and


132
DOMESTIC SCIENCE
peppers fine; put them into a preserving kettle with the sug:
ar, spices, and vinegar. Heat to boiling point, then cook
slowly 2 hrs., and cover. Cabbage may be used instead of
celery.
Jams.
Jams are usually made of small fruits or berries; but
large fruits may be used by cutting fine.
Prepare the fruits, and weigh, using equal weights of
fruit and sugar, with tart fruits; and three-fourths the weight
of the fruit, in sugar, for sweet fruits.
Cook the fruits in clear water, mashing while they are
heating, stirring to the bottom, frequently. Cook until the
fruit is very soft. Heat the sugar in a pan set over a vessel
of hot water. When the sugar is thoroughly heated, add it
to the fruit, and cook 20 min., to thicken the jam. Place
in tumblers or jars, cool, and cover closely, as for jellies. No
separate recipes are necessary for jams.
MISCELLANEOUS.
BUTTER (experiment): 1-2 c. cream, sweet or sour; 1.8
Shake the cream in a wide-mouthed bottle tightly
corked; or stir in a bowl, beating with a Dover egg-beater, un-
til the butter fat separates from the liquid part of the milk.
Continue shaking or beating until the particles of butter col.
lect in little balls, and then into one large mass. Remove
the mass from the milk, place it in a wooden bowl and wash
it in several waters, using a wooden ladle, until the water is
quite clear. Drain off the water, sprinkle in the salt, and
work the salt into the butter and much of the water out of the
butter at the same time, using the ladle. Make up into a
round ball, place on a butter dish, and shape to suit the
fancy.
NUTMEG SAUCE: 1 tbsp. cornstarch, 1-2 c. sugar, 1 1-2
tbsp. flour, 1 tbsp. butter, 1 c. boiling water, 1-8 tsp. nutmeg.
Combine cornstarch and sugar; add the water gradually
stirring constantly. Boil 5 min.; remove from fire, add the
butter and nutmeg, stirring.
tsp. salt.


134
DOMESTIC SCIENCE
1,635.
1,635.
1,625.
1,620.
1,520.
1,415.
1,320.
1,245.
1.200.
1,135
1,060.
1,025.
915.
910.
890.
890.
865.
790.
Pork ham, smoked,
Wheat flour, patent,
Rice,
Rye flour,
Beans, white, dried,
Mutton ham,
Pork ham, fresh,
Mutton loin chops,
Bread, white wheat,
Beef ribs, fresh,
Turkey,
Beef loin, fresh,
Salmon, canned,
Beef, chuck ribs,
Beef, round,
Mutton leg,
Cream,
Beef, dried, smoked,
Poultry, fowl,
Beef shoulder, fresh,
Veal cutlets, round,
Eggs, raw,
Veal leg,
Sweet potatoes, fresh,
Mackerel
Codfish, salt,
Milk, unskimmed,
Potatoes,
Grapes,
Bananas,
Oysters, solid,
Codfish, fresh,
Apples,
Skimmed milk,
Beets, fresh,
Oranges,
Strawberries,
765.
715
695.
635
625
440
370
325
310.
295
295.
260
225
220
190
165.
160.
150.
150.


APPENDIX
135
PART V.
Light Cooking and Serving Equipment.
Used in the Elementary School of Kansas City, Mo.
FOR A CLASS OF 24 GIRLS.
24 Wire Strainers, No. 2-B.
24 Graduated Measuring Cups.
24 Tin Tablespoons, No. 44.
24 Tin Teaspoons.
24 Iron Handled Case Knives.
24 Iron Handled Case Forks.
24 Paring Knives, No. 400 asst.
24 Royal Stew Pans, No. 16.
24 Covers for same.
24 Royal Rice Boilers, No. 14.
24 Acme Frying Pans, No. 00.
24 Tin Pie Pans, 8-inch.
24 Tin Pie Pans, 6-inch.
24 Wooden Spoons, 12-inch.
24 Daisy Hand Brushes.
24 Asbestos Mats, No. XX.
24 Bread Boards, 16x22 inches.
24 Biscuit Cutters, No. 22.
24 Rolling Pins, No. XX.
24 Wire Egg Beaters.
24 White Metal Tablespoons, No. 148.
24 White Metal Teaspoons, No. 74.
12 Royal Dish Pans, 8-qt.
12 Cake Tins, 1-pt., No. 31.
12 Royal Coffee Pots, 1-pt.
12 Royal Tea Pots, 1.pt.
12 Twin Match Safes, Iron.
12 Royal Soap Dishes, No. 50.
12 Mason's Jars, 1-pt.
12 Royal Pails, with covers.
12 Japanned Pepper Shakers, No. 15.



GRANDMOTHER'S SPINNING WHEEL.


142
DOMESTIC SCIENCE
can sit there a little while!" should plead no excuse for main
taining sewing classes in rooms not susceptible of proper
heating and ventilation.
THIMBLES: Owing to the danger of piercing the skin
of the finger, no pupil should be allowed to take one stitch
without a thimble. For school work, the aluminum thimble
is best; being cheap and non-corrosive.
CLASS OF WORK: Pupils should be set to work on
articles of practical value as soon as possible; first, from the
view point of interest; second, from the point of utility.
These girls are to become home-makers. They can not be
overtrained in the subject in so short a time.
KNOTS: "Tie a knot in the thread and you will not
miss the first stitch." This is the tailor's motto, and one
worthy of following.
"Pratice pieces" for exhibition, may be made without
knots, but garments should be sewed to stay.
BITING OFF THE THREAD injures the enamel of the
tooth.
UNFINISHED WORK: Work not completed at the regu:
lar time may be finished at home, or as "busy work" at
school.
RED THREAD is not a necessity in the practice work,"
but a convenience. It should be discarded with the begin.
ning of the making of articles of use.
THE FRENCH SEAM is better adapted to the sewing
machine than to hand work. It should not be backstitched;
as the material will be more or less drawn by it.
FELLED SEAMS should be used in making all under
garments instead of the French seam.
RIGHT TO LEFT: All seams, fells, hems, and overcast:
ing, should be sewed from right to left.
HOLDING WORK: There is no laudible reason for not
pinning the vork to the knee, or the waist, on occasions
seeming to require it.
Note L. The (*), used in this syllabus denotes that
the material for the article or garment is to be furnished


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143
by the pupils. All other cloth for pratice is to be furnished
by the Board.
NOTE II. Each girl should provide herself with a
neat work-box, containing a pair of five inch scissors, a thim-
ble, and an emery cushion and pins.
As necessity requires, a tape measure may be added to
the contents of the work box, to be used in drafting.
Note III. For the sake of uniformity, and to further
the progress of the work, the Board furnishes all needles and
thread, and bleached and unbleached muslin for "practice
pieces"; also cards, 4x4 inches for first lessons in darning,
and stockinet for more advanced work.
Note IV. Where the boys are sent to Manual Train:
ing, the girls can do the sewing in the regular class room;
perhaps more effectively than to go to another room.
NOTE V. This syllabus is prepared for one lesson a
week and each number indicates a week's work.
SIXTH YEAR.
1. (a) ENROLLMENT. (b) Directions concerning
the individual equipment and material to be furnished by
the pupils.
2. DRILLS:
(a) Threading the needle.
(b) Knotting the thread.
(c) Use of the thimble.
(d) Use of scissors.
(e) Position in sewing.
3. BASTING: Uneven basting, only.
MATERIAL: For each pupil, one piece unbleached
muslin, cut (not torn) 6in.x12in., folded in the middle
crosswise. This piece to be used for all practice stitches in
lessons third to eighth inclusive. Red cotton No. 50 and
needles No. 8 for these four lessons, also.
4. THE RUNNING STITCH.
5. THE BACK STITCH.
(a) The whole back-stitch.


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DOMESTIC SCIENCE
22-26. DRAFTING, CUTTING AND MAKING UNDERSKIRT:
Simple method of drafting.
MATERIAL, bleached muslin. (*). Finished with
plain hem. Seams back-and-fore stitched, overcast.
27. TUCKING.
MATERIAL, unbleached muslin. Piece 6x6 inches; 4
tucks, 1-4.in. wide.
28-29. THE Toy Pillow Case:
MATERIAL, bleached muslin (*), cut 10x9 1-4.in., made
528 in. Seams over-sewed on right side. Raw edges over-
cast. Hem one inch wide.
30-32. THE TOY SHEET:
MATERIAL, bleached muslin (*), 14x19 in., made
13x17 in. (One sheet).
33-34. THE TOY BED BLANKET:
MATERIAL, white outing flannel (*).
Blue Germantown wool. Blanket cut 13x18 in. Edges
finished with a blanket stitch.
35-36. THE TOY BED COMFORT:
MATERIAL, white cheese-cloth (*).
Cotton batting, blue darning cotton. Size, 16x30 in.
37. THE CRADLE MATTRESS:
MATERIAL, striped ticking (*). Cotton batting.
88. THE TOY PILLOW TICKS:
MATERIAL, striped ticking (*). Cotton batting. Size
9 1-2,8 1-4 in.
SEVENTH YEAR.
1. ENROLLMENT: Assignment of individual equip-
ment.
2-3. RAPID REVIEW of all the stitches taught in the
first quarter of the sixth year's work.
MATERIAL, unbleached muslin, cut 6x12 in., folded in
the middle crosswise. White thread, No. 50. Needles,
sharps, No. 8. This one piece to suffice for the review.
4.5-6. APRON: The straight apron, gathered into a
band. Three tucks and a hem at the bottom. No other
adornment. Size, adapted to pupil.


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147
MATERIAL India Linon (*). Needles and thread
adapted by the teacher.
7-8. HANDKERCHIEF: Hemstitching. The untrimmed
hemstitched handkerchief.
MATERIAL, India Linon, (*). Size, 10 x 10 in. before
hemming.
9. TABLE NAPKINS: The linen hem.
MATERIAL, Linen or mercerized cotton, (*). Size, de-
cided by parents. Hem, 3-16 inch wide.
10. BUTTONHOLES: One review lesson. A square ended,
barred, tailored buttonhole.
Material, Bleached muslin, strips cut 12 x 3 inches,
folded lengthwise in the middle, edges turned in and over-
sewed.
Buttonholes cut crosswise the piece, two inches apart.
A grade contest for the best buttonholes.
11. PATCHING: Matching stripes. The felled patch-
MATERIAL, any kind of light weight striped goods, (*).
All goods must be clean. Piece cut 6 x 6 inches.
12. DARNING:
MATERIAL, Silk, cotton, linen, or woolen goods, (*).
Thread, silk or darning cotton adapted to the cloth, also the
needles. Darning of the cut, the tear, the worn hole.
13. DARNING:
MATERIAL; Cotton or woolen stockings, (*). These
must be freshly washed and scalded, if they have been worn.
Needles; etc., adapted to material.
14. THE FELLED SEAM:
MATERIAL, bleached muslin. Piece cut 6 x 6 inches.
Two seams.
15. THE FRENCH SEAM:
MATERIAL, as in previous lesson. Two seams.
16-24. DRAFTING, CUTTING, AND MAKING a petticoat;
using the "Gingles" method. (See "ad." in this book
MATERIAL, bleached muslin, (*).
(a) Measurement.
(b) Drafting to same measurement.


148
DOMESTIC SCIENCE
Drafting to individual measurements.
(d) Cutting
(e) Fitting.
(f) Making.
Petticoat made with fourth-inch felled seams, back-and-
fore stitched; finished with plain hem.
25-28. DRAFTING, CUTTING, AND MAKING a seven
gored dress-skirt, using the same method.
MATERIAL, calico or gingham, (*). Skirt finished with
the French seam (not back-stitched), and a plain hem.
29-33. DRAFTING, CUTTING, AND MAKING shirt-waist
(same method).
MATERIAL, calico, gingham, or white goods, selected by
the parents (*). Waists plainly finished. Barred button-
holes.
34. DRAFTING, CUTTING, AND MAKING drawers, by
same method. Finished with felled seams and plain hem.
MATERIAL, bleached muslin.
EIGHTH YEAR.
FIRST QUARTER.
NOTE. No purely "practice work” is done in the first
quarter. Garments are drafted, cut, and made. The
drafting is done by the "Gingles Method."
All equipment and material is furnished
by the pupils. The garments and all other articles made,
are the property of the makers. Exactness is the highest
aim.
GARMENTS made in the first quarter:
(a) Plain shirt-waist.
(b) Trimmed corset cover.
MATERIAL, selected by parents.
SECOND QUARTER.
THE INTRODUCTION OF THE SEWING MACHINE: One
machine, only, for each school having a class which has com-
pleted the two previous years' work


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149
DRILLS:
(a) In the general manipulation of the machine.
(b) In the cleaning and oiling of the machine.
(c) In basting for the machine.
(d) In sewing straight seams.
All cloth for practice furnished by the pupils. The
care of the machine and the ability to run it are the chief
aims of this term's work.
THIRD QUARTER.
ARTICLES MADE FOR HOME USE:
(a) One tablecloth made by each pupil.
(b) Two sheets made by each pupil.
(c) Two pillow cases made by each pupil.
(d) Six napkins made by each pupil.
Cloth selected and furnished by pupils.
FOURTH QUARTER.
DRAFTING, CUTTING, AND MAKING:
(a) A dressing sacque.
(b) A plain night gown.
Drafting by the "Gingles" method.
MATERIAL, As in previous quarter.
Final Grades. Reports. Inventories. .


KANSAS CITY, MO., JUNE 1, 1910.
To the AMERICAN COLLEGE OF
DRESSMAKING,
KANSAS CITY, Mo.
GENTLEMEN:-After having carefully inves-
tigated the plan of your work, I have been par-
ticularly interested in the System of Drafting
which you use and teach, not only in the class-
rooms of the school, but by correspondence.
Sending, as you do, to each correspondence
student, a 446 page text of instructions and a
scientifically gauged Square and large printed
Model Pattern Drafts, accompanied by a vol
uminous set of test questions designed to pro-
mote interest and further application, under-
standing, and thoroughness in the work of a
series of graded lessons, the student a thousand
miles away is equipped to take up the work and
pursue it to a thorough and successful termina-
tion.
On reviewing the remarkable results you
have obtained, the question at once arises:
«Why do not our institutions of higher learning
include more of the industrial side of education ?"
For all purposes of dressmaking and draft-
ing in the high school, the college, the normal
school, and the home, this System is both suf-
ficiently simple and comprehensive.
I shall watch your results with great inter-
est, and I wish you the highest success,
Most truly yours,
GERTRUDE T. JOHNSON,
Supervisor Domestic Science,
Elementary Schools,
Kansas City, Mo.