this lesson.
The secret of warming over meat successfully is to
warm quickly such parts as are already tender, and to
make tender by long, slow cooking such as are hard or
tough. Care in removing all objectionable portions, and
a judicious use of seasoning materials, are also necessary.
The chief objection to hash is the presence of small
bones, hard gristle, skin, etc., in the mixture, or the
greasy, half-browned, soggy condition in which it is
served. But when carefully prepared it is a savory and
LESSON VI.—GRAVIES AND SAUCES. 73
palatable dish. It is not necessary to have corned beef,
as many suppose. Fresh beef, if made tender by stew-
ing and seasoning properly, is more wholesome. It may
be varied by making it into round, flat cakes and brown-
ing each side, or by using warm boiled rice instead of
potato, with such seasoning as may be desired.
Other easy and attractive ways of serving nearly every
kind of cooked meat or fish are the cottage pie and the
scalloped meat. The latter admits of a great variety of
combinations, care being taken to. use such foods as are
agreeable when combined. Potatoes are best with beet
or fish. Rice, macaroni, oysters, and bread crumbs may
be used with mutton, veal, or chicken. Onions and
tomatoes improve every kind of meat. White sauces
are best for fish and light meats! brown gravies are
best for dark meats; and tomato or some acid sauce
blends well with everything.
All the bones and scraps of gristle, fat, etc., that are
not used in the made-over dishes should be covered with
cold water, and simmered until the bones are clean and
the gristle dissolved. Then strain it, throw the scraps
away, and when the liquid is cool, remove the fat, and
clarify it for dripping; use the water for gravies with
warmed-over meat, or combine it with some vegetable
pulp, and use it for soups.
GRAVIES. — SAUCES. — THICKENING.
Gravy is the cooked juice of meat, or a mixture of it -
with water, thickened with flour.
The term “sauces” is often supposed to include only
certain preparations of fruit, like apple-sauce, cranberry-
sauce, etc. ; or mixtures of butter, sugar, etc., eaten with
74. BOSTON SCHOOL KITCHEN TEXT-BOOK.
puddings; but anything eaten with food to improve its __
relish may be called a sauce. Gravies are sauces, but — _
not all sauces are gravies. Aig
Gravies are made with meat juice or broth, and may .
be either light or dark. Sauces are made with meat
juice or broth, water, milk, cream, or fruit juice, or mix-
tures of two or more of these materials. We are to learn
to-day only about those which are used with meats.
The consistency of gravies and sauces may be varied
by using more or less flour in proportion to the liquid.
The simplest way of making a thickening for gravy
or sauces was explained in the third lesson; but when
butter or fat is also to be used, it is better to make it
according to the direction for tomato sauce, using the
onion or not as preferred.
Cooking the flour in the hot butter or fat cooks it
thoroughly ; for the fat, when it stops bubbling, is much >
hotter than boiling water. When done in this way the
flour never has a raw, uncooked taste, and the butter or
fat is absorbed by the flour instead of floating on the
surface of the gravy.
When a brown sauce is desired, heat the butter and
flour together long enough to have them turn brown,
before adding the liquid. The fat browned alone will
burn easily, and the flour browned alone in the oven, as.
many writers — not cooks —recommend, will be baked
so hard that it will only color the gravy, not Syou and
thicken it.
In making a white sauce, be careful to cook the flour in
the hot butter, without browning them; and at all times
add the liquid hot, that it may boil quickly and cause
the starch in the flour to swell and burst; and gradually,
that the sauce may be stirred, while it is like a thick
ree oe es
- LESSON VI.—MACARONI. | 75
paste, until it is smooth. If all the liquid be poured on
at once, or the mixture be not stirred thoroughly while
it is thick, the sauce will be lumpy. Enough liquid
must be used to swell all the flour, and make the sauce
of the desired consistency. The usual proportion is one
tablespoonful of fat and one tablespoonful of flour to one
cup of liquid; and by varying these proportions, and
using different liquids and seasonings, a great variety of
gravies and sauces may be made from this general rule
as the foundation.
MACARONI.
Macaroni is a nutritious and economical food, and
should be used more freely than it is. Much of the dis-
like for it arises from ignorance as to the proper mode
of cooking. It is made from the choicest varieties of
wheat, —a grain which contains all the substances
needed as food, though not in the proper proportion.
Wheat lacks water and fat. Macaroni, being only wheat
flour and water made into a hard, dry paste, is not pala-
table unless cooked, till tender, in plenty of water or
other liquid, and seasoned well or combined with other
foods, particularly some form of fat, as butter, milk,
cheese, eggs, or meat broth.
Macaroni is prepared in a variety of forms, — spaghetti,
Italian paste of fanciful shapes, vermicelli, and round,
tubular, and flat macaroni. The paste, while soft, is
rolled into sheets, and cut with fancy cutters, or it is
forced through metallic plates which have perforations,
sometimes in the form of small rings with the centre of
the hole filled. It is then dried thoroughly, and will
keep in a dry place a long time.
-- BOSTON
i
sg a Es
The meat used in this lesson is taken from that which
was cooked in Lesson V. Use the boiled mutton for the
minced meat on toast ; the smothered beef for the hash and
cottage pie. The broth in which the meat was boiled will’
answer for the gravy. The toast should be browned in the
oven, for the pupils will have a special lesson in toasting
over the coals. Impress upon them the importance of care —
in preparing these dishes. Save the bones and remnants,
with the addition of some new meat, to start stock fornext __
lesson. .
shat ier th, Oa
RECEIPTS FOR LESSON VI. are
RECEIPTS FOR LESSON VI.
MinceD MEAT ON TOAST.
Remove the fat and gristle from the mutton, and chop
it fine. To 1 c. of meat, add 1 ssp. of salt, a spk. of
pepper, and % c. thickened gravy. Heat quickly ina
saucepan, and pour over slices of toast. Serve hot.
-> COTTAGE PIE.
Chop cold meat very fine. Boil and mash some pota-
toes. To every cup of meat add 1 ssp. salt, % ssp.
pepper, a spk. nutmeg, and % c. of gravy or stock.
Put the meat, seasoning, and gravy in a pie dish, cover
it with mashed potato, and bake in the oven till golden
brown. Omit the nutmeg and add 1 tsp. of finely
‘chopped onion if liked.
7 SCALLOPED Mutton. )\Go//>
Cut cold, cooked mutton into “aay thin-~pteces.
Remove all bone, fat, and oristle. Put a layer of bread
crumbs on the bottom of a shallow baking dish, then a
layer of mutton, then a layer of boiled macaroni, then
gravy. Moisten ¥% c. of crumbs in 1 tbsp. melted but-
ter, spread over the top. Bake until the crumbs are
brown, — about 20 m.
MACARONI.
Y% ce. macaroni, measured after breaking into inch
pieces. Cook in boiling salted water 20 m., or until
tender. Drain, pour cold water through it, and serve
plain, with hot white sauce or tomato sauce, or use it
with meat, in scalloped meat.
HASH.
1 c. tender cooked meat chopped fine, 2 c. hot mashed
potato, % tsp. salt, 1% ssp. pepper. Mix until there are
no lumps.
Put 2 or 3 tbsp. of hot water into a spider. Melt in
it 1 tbsp. of butter or dripping. Put in the hash, and —
let it simmer slowly till it has absorbed the water and
formed a brown crust. Do not stirit. Fold over, turn
out on a hot platter. ,
TOMATO SAUCE.
Melt 1 tbsp. butter in a saucepan; cook in it 1 tbsp. —
fine chopped onion until yellow, add 1 tbsp. flour, stir-
ring well. Add, gradually, 1 c. mutton liquor, and % c.
strained tomato. Season with % tsp. salt and % ssp.
pepper.
WHITE SAUCE.
Melt 1 tbsp. ee in a saucepan; cook in it 1 ian |
flour. Add gradually 1c. hot milk or cream. Season
with % tsp. salt and % ssp. white pepper.
Questions on Lesson VI.
1. How. do you prepare tender] 4. How many like the crocs .
meat for made-over dishes ? mutton?
2. What must first be done with|5. What use may be made of the
tough meat ? bones, gristle, and fat ?
8. How many kinds of meat|6. What is macaroni ?
can you think of that|7. Why is it better to cook flour
might be prepared as we for gravy in hot fat instead —
did the hash ? of in hot water ?
. aia
nee |
RK OCnW $
| | : * — ae OB
i: 4
4 i |
ba ‘
= a : al ‘ Cc
f , a»
Ral 2499
aaa "
aay
LL
; / f° / / )
c 9 ae oa Zz Yd i Cy } Low
=
i | tA, — ae :
en ee - | 3
\ 1. ~~ : F . — .
is ; 2 f ri ‘ ; f i . i
fo | i, ha i, 7 } . i
~ ‘ i io ay, } = i, i i. = ‘a |
ae £ ff le 3 7 ;
J ei } jf ' : Se a ‘a ;
a | | o.: if ft ee ae eee | \ A os , t he ia ti Ky
eee! ‘ | : )
> te :
> Yel . J — 4 ry or ‘ :
—o oo Ler
: : 4 P ‘ eae iY F Se : ‘a
- , - ~
on. my kh Oe eee
SY! Opa | a we f
‘ J mu \ of 4 pa eal eet 4 r
tT Lay LE OTL PN SRT rere
Sera rtten, eat
oe wet inser
4
bt WE Wik
_ LESSON VII.
SECOND LESSON IN MEAT.
SOUPS.
NEARLY all parts of an animal may be used as food,
but from some parts we can obtain the nutriment in
‘only one way. These are the bones and the gristle,
tendons, and other gelatinous portions, some kinds of
fat, and the lean meat which is tough and coarse in
texture, or difficult to separate from the gristle and cord
imbedded in it. Many people consider these portions
undesirable, and dealers often have to dispose of them
as refuse. But when cooked slowly in water at a
moderate heat a large part of their nutriment is dissolved
in the water, and may be used in this liquid form. The
bony portions in roasted or baked meat are deemed even
more undesirable, and are often thrown away as unfit
for food. But even if previously cooked, some nutri-
ment may be obtained from them, and they should
always be saved and used in soups.
These parts of meat are very cheap, and every family
should know how to utilize them. It is better to cook
a large quantity at a time, as considerable time is re-
quired to extract all the nutriment; and the broth, when
obtained, may be kept a week or more.
This liquid in which the meat has been cooked, and
which contains all the juices and soluble parts, is used in
making soup; and because it can be stored or kept on
6
oe
We
82 BOSTON SCHOOL KITCHEN TEXT-BOOK.
a eee anna nn arate ae REGED TG nmin SS
hand and drawn upon when needed, it is called stock.
Stock is from the word stician, “ to stick, or stay by.”
In making soup our object is to draw the nutriment
from the meat and bones into the water. So we cut them
into small pieces; and soak in cold water before heat-
ing, that we may soften and loosen the fibres and extract
all the nutriment that is soluble. Some careless cooks
soak the meat to cleanse it and then throw the water away.
It should be cleansed by wiping with a damp cloth.
We may use all kinds of meat, — beef, veal, mutton, or
poultry, — either together or separately. As each kind of
meat has its distinctive flavor, we may have a greater
variety of soups by using them separately. A very good
soup may be made from a mixture of all the bones and
fragments of meat which we may happen to have. But
_ to make the most nutritious and palatable soup we need
both cooked and uncooked meat, also bone, gelatine, fat,
and a variety of seasoning material.
The salts found in the blood and juices of uncooked
flesh are valuable as food; therefore a small portion of
raw, lean meat is essential in making soup. Browned or
roasted meat improves the flavor of the broth, because in
such meats the flavor has been more highly developed.
The marrow found in the shin bone, and the browned
fat of cooked meats, give a fine flavor; and such portions
as contain gelatine afford a certain amount of nutriment,
and by hardening like jelly when the stock is cold, en-
able us to keep it longer than if it were in a liquid form.
Vegetables which have been cut fine, sweet herbs, spices,
—etc., are used to season and flavor the stock.
When the juices are drawn out and the water is red,
we draw the kettle forward where the water will almost
~‘boil,— just bubble on one side of the kettle. This
i ee ia lias al ial a rr Ra an aa te Mia
LESSON VII.— SOUPS. 83
gentle heat, continued steadily and for a long time, will
dissolve the gelatinous portions. The water must bub-
ble slightly, for if the temperature be allowed to fall too
low the soup will sour.
The kettle should be closely covered to keep in the
steam and the savory odors which would be wasted by
evaporation if it were uncovered. It is wasteful to skim
soup stock. The scum that rises as the water heats
contains some of the very substances we have been try-
ing to get into the water. They increase the flavor of
the stock, and should be retained. After a time they
settle as sediment, and all the sediment that is fine
enough to go through the strainer should be used. In
clear soups it may be removed by clearing, but clear
soups are not the most nutritious.
After simmering several hours, or until the bones are
clean and the meat is in shreds, strain the stock, and
throw away the scraps. This worthless residue of mus-
cular fibre, bones, etc., is dry, tasteless, and useless as
food. When we need the fibrin from meat, it is better
to cook the meat in other ways, as in stews, which are
often called soups, but are different, as we shall learn
later. Remember, we are not to depend upon soup as a
complete food, only as one of a variety of foods, —a sort
of stimulant to prepare the stomach for more hearty
food.
The stock will keep better if the fat be not removed,
as when cold it forms an air-tight covering over the
stock. As the fat is more easily removed when cold, it
is best to make the stock the day before it is needed,
and to strain it into several small jars, that such a por-
tion as may be required may be used without disturbing
the remainder.
To) eee aoe
fe) us
eat 1%?
it alone, or put with it any vegetable, rice, macaroni,
\
84 BOSTON SCHOOL KITCHEN TEXT BOGE ¥
— rere ar
When you are as i use $bits) ater: en iste take
off every particle of the fat, and save it for clarifying,
Heat the portion of stock to the boiling-point, and serve
barley, tapioca, etc., which has been previously cooked
till tender. | :
A general rule for stock: equal parts by weight of
meat and bone, and one quart of water to every pound
of meat and bone. Where there is more bone than
meat, or only cooked meat, water enough to cover is a
good proportion, For every quart of water use
1 even tsp. salt. 1 tsp. mixed sweet herbs.
4 peppercorns, 1 tbsp. each vegetable cut
4 whole cloves. fine.
Tf allspice, mace, and celery seed be used, less of each
spice will be required. The herbs are whole thyme,
marjoram, summer savory, and bay leaves. Strip off
the leaves and blossoms, break the small stalks in tiny
pieces, mix them, and keep them in a tin box. Usea
teaspoonful of the mixture, not of each herb. The vege-
tables generally used are onion, carrot, turnip, celery, and
parsley. If you have only two kinds, use more of each.
They are only intended to give additional flavor to the
broth. When it is desired to eat them with the soup
they should be cooked separately, and added to the pouP
just before serving.
There are some kinds of soup in which portions of
the meat are served with the broth. These are made
from chicken, veal, ox-tails, calf’s head, ete. The meat
is not cut as small as when it is to be used for stock,
As soon as it is tender it is removed, and then added tg
the strained stock just before serving.
Soups made from light meats, like veal and chichats
LESSON VIL. — VEGETABLE SOUPS. 85
and from fish, are often made richer by the addition of
milk or cream. !
Soups are also made from the water in which some
vegetables have been boiled, and thickened with the
pulp of the vegetables, mashed fine and sifted. Milk or
cream is added to improve the flavor and make them
more nutritious. The liquid and vegetable pulp should
be blended with a little flour, or other starchy thicken-
ing, to keep them from separating. Celery, tomatoes,
green peas, green corn, carrot, and parsnip may be used
for soup in the same general way as the potatoes.
Suggestion to the Teacher.
For further information about soups, with and without
stock, see ‘‘ Boston Cook Book,” pages 119-158.
86 BOSTON SCHOOL KITCHEN ‘TEXT-BOOK.
3
RECEIPTS FOR LESSON VIL
> Soup STOCK.
2 lbs. hind shin of beef. . | Dteprsalte
2 qts. cold water. 1 small onion.
6 whole cloves. % ** carrot.
6 peppercorns. yy ** turnip.
1 bunch of sweet herbs. ro 1 ak Seale 2
1 inch blade mace, as PR + eas
UN Uh aaa 84 \ 2
Wipe ml cut the bones and reat int ‘small pieces. a
Put the marrow, bones, and cold water into the kettle.
Soak % h. before heating. Add spices and herbs, and
the vegetables cut fine. Simmer 6 or 7 h., and strain. —
When needed for soup remove the fat, heat the stock {oe
the boiling-point, and season to taste. sc
MACARONI SOUP.
lc. stock. 1 ssp. salt.
¥4 stick macaroni. 1 spk. pepper.
Cook the macaroni in boiling salted water about ¥% h.,
or till tender. Drain, and cut into thin slices or rings;
put them into the soup tureen with the salt and pepper,
and pour over them the boiling stock.
MIXED VEGETABLE SOUP.
1c. stock. 1 tbsp. turnip.
1 tbsp. carrot. 1 ssp. salt.
Wash and scrape the carrot, and pare the turnip.
Cut into quarter-inch dice. Put into boiling salted
water, and cook until tender. Drain and add, with
the salt, to the boiling stock.
RECEIPTS FOR LESSON VIL es 7
Rice Soup.
lc. stock. 1 ssp. salt.
_* Jy tbsp. rice.
_ Cook the rice in boiling salted water 1% h., or until
tender. Drain and add to the boiling stock.
=~ POTATO SOUP.
3 potatoes. 1 tsp. salt.
1 pt. of milk or half milk — 1 spk. white pepper.
and half water. ¥% tbsp. flour.
1 tsp. chopped onion. ¥ tbsp. dripping.
Wash and pare the potatoes, put them into boiling
water and cook till very soft. Cook the onion in the
milk in a double boiler. . When the potatoes are done,
drain and mash them. Add the boiling milk and the
seasoning. Rub them through a strainer, and put them
back into the double boiler to boil again. Melt the
dripping in a small pan, add the flour, and stir till
it thickens. Stir it into the boiling soup. Let it boil
5 m. Add 1 tsp. finely chopped parsley, and serve very
hot, with crotitons. If the soup be too thick add a little
more hot milk or water.
-~ BAKED BEAN SOUpP.
Take the cold baked beans, add twice the quantity
of cold water, and let them simmer until soft. When
nearly done add half as much tomato. Rub them
through a purée strainer. Add more water till the
right consistency, season to taste with salt, pepper, and
mustard. Heat again and serve with toasted crackers
or fried dice of bread.
\
What is the most economical
way to use the bones and |
tough parts of meat ?
2. What is stock ?
: 3. Why do we use cold water in
Beat st) starting stock ?
ae 4, Why is it better to soak the
meat before heating it ?
5. Should we leave the meat
prot ie simmer 0
the case may be?
10. What is the scum ? —
11. What shall we do wi
residue ? ,
| 12. Is soup a complete food 3 2
13. How does fat help to gi t
c , whole ? stock ?, . ;
apy 6. What is the advantage of using | 14. What is a general ay a
anne a portion of uncooked meat ? | _ stock ?
3 7. May we also use any fragments
of cooked meat ?
io 8. Is it enough to put the kettle
15. What is thyme ? marjoram ? ’
16. Can soups be made without
meat ?
LESSON VIII,
DIGESTION, AND INVALID COOKERY.
DIGESTION.
In studying digestion it is well to keep in mind the
nitrogenous and carbonaceous classification of food, be-
cause the process of digestion differs with the different
foods.
The use of digestion is to get the food into a liquid
form ; for food in the stomach is not really in the tissues
of the body, and cannot enter the body through the
stomach or intestinal surfaces, except in a fluid form.
There are several steps in the process, — mastication,
swallowing, and stomach and intestinal digestion. Each
portion of the alimentary canal has its own specific work
to do, and is furnished with its own distinctive fluid to
help it do that work, |
All food should be first divided or crushed, if neces-
sary, by the teeth, then mixed with the saliva and thus
softened, and above all moistened thoroughly. The
saliva is poured into the mouth in large quantities when
the presence of food in the mouth exeites the salivary
glands to secrete it; and sometimes even the sight or
thought of food makes the mouth water. The saliva is
alkaline, and helps to digest in part the starchy foods
by rapidly changing them into Sugar, — provided they
are kept in the mouth Jong enough for a thorough
mingling with the saliva, — but. it does not cause any
Sp ae a ee ae
, es 4 ‘ ¥ ly,
aa i aS
4 ‘ : ee it
92 BOSTON SCHOOL KITCHEN TEXT-BOOK. __
important change in the nitrogenous foods. Bread, po-
tatoes, rice, and all other starchy foods should therefore
. be thoroughly masticated and mingled with the saliva.
Some substances that are very soft, like thin, starchy
eruels, or that become soft and pasty when moistened,
like hot fresh bread, are swallowed quickly and almost
involuntarily ; and although the starch is mostly un-
changed, and they may be difficult of digestion by some,
no permanent harm comes to healthy people from the
absence of salivary digestion, as it is supplemented by
the pancreatic.
The stomach carries on the second part of dijsombiont
It pours from its walls an acid fluid, and is furnished
with muscles which, by alternate wave-like contraction
and relaxation, produce a sort of churning, which helps
materially to bring all parts of the food under the action
of the gastric juice. This juice dissolves the albumen
and fibrin of food, forming peptones, which are very
soluble. The starch, sugar, and fat are not changed, -
except mechanically, the fat being melted, and thus set
free.
Such of the albuminoids as are dissolved, and large
portions of water, may at once be absorbed into the cir-
culation by the veins of the stomach. The remaining ~
food, in the form of chyme, passes from the stomach
into the intestines. Here it meets the bile, originally
made in the liver, but stored ready for meal-times in
the gall bladder, and also the pancreatic juice, derived
directly from the pancreas. These fluids are feebly alka-—
line, and readily neutralize the weak acid of the gastric
juice. They convert the starches into sugar, the ni-
trogenous foods left over by the stomach (if any) into
soluble bodies, and the fats into a finely divided state
LESSON VIII. — DIGESTION. 93
€
called an “emulsion,” in which the large granules of
fat and oil are broken up into minute particles and held
in this fluid, very much as cream is held in fresh milk.
The intestinal juice secreted in the mucous membrane
the entire length of the intestines has also feeble di-
gestive powers. :
The contents of the intestines are now called chyle.
The combined amount of the salivary, gastric, pan-
creatic, biliary, and intestinal fluids secreted daily is
said to be about twenty-one pints, of which the gastric
juice forms more than one half.
_ There are mechanical aids to intestinal as well as to
stomach digestion. The writhing, worm-like, or “ peri-
staltic” movement of the muscular coats of the intestines,
forces the food downward and tends to bring all portions
of it in contact with the digestive fluids. |
Some of the nutritive and perfectly digested parts of
the chyle are next absorbed into the lacteals, which are
closely connected with the lining or mucous membrane
of the intestines. From these they are emptied into the
thoracic duct, and finally into the great veins above the |
heart. Other portions are carried by the finer branches
of the portal vein into the liver, and thence pass into
the great veins below the heart.
Thus the venous blood, bringing raw materials from
the portal veins and the lacteals, and from the lym-
phatic vessels waste material, enters the heart through
the right auricle, passes through the valves down into
the right ventricle, out through the pulmonary artery
into the lungs, where as purple venous blood it is driven
to the most remote capillaries of the lungs. If the lungs
be full of fresh air, the oxygen of the air passes in and
changes the purple blood into red oxygenated blood.
94 BOSTON SCHOOL KITCHEN TEXT-BOOK. =
noun es ae
This oxygenated blood returns from the lungs and enters a4
the heart through the left auricle, then, through the
valves, passes into the left ventricle, then out through
the aorta, — the great artery, or “ main,” —from which
smaller arteries carry it to the capillaries all over the
body. There this new material in the blood is given —
up to the cells and changed by them as described in
Lesson II. ote hi
COOKING AND CARING FOR INVALIDS.
In waiting upon invalids, several things are essential
beside the careful preparation of their food, — perfect —
ventilation, cleanliness, quiet, and strict obedience to the
physician’s orders. |
_ Have plenty of fresh air and sunshine, but ‘e careful
to shield the patient from a draught and any glaring ~
light. Allow nothing in the room ‘that will vitiate the |
air, — like decaying flowers, kerosene lamps burning low,
soiled clothing, etc. Keep the bed, the patient, the
room, and everything about yourself, absolutely clean.
Avoid all noise, whispering, loud talking, rustling, or
any abrupt or suspicious movements. Admit no visitors
except with the consent of the physician. | )
Anticipate the wants of the patient, but do not annoy
by unnecessary attentions. When feeding the patient,
do it gently and neatly. Serve in small quantities often,
and in varied and tempting forms. |
Serve hot, liquids ordered to be served hot, and avoid
slopping. When the meal is over, remove every trace of —
food from the room.
SS = a
-LESSON VIII.—FOOD FOR INVALIDS. 95
FOOD FOR INVALIDS.
When we are well and strong, we need food to
keep us so, and also to give us force or energy to do
work,
When we work we wear out faster, and so need more
food. We need a variety of food, — some kinds that are
digested quickly and some that are digested slowly, for
if everything we ate were changed at once we should be
faint and hungry again very soon.
But when we are ill, sometimes we do not need any
food for a time, as it is better for the system to have a
period of complete rest or comparative inaction. At
other times, we need only a small quantity of food,
just enough to satisfy hunger; but that little must
be food that can be digested easily, or that will re-
duce inflammation and quench thirst but will not
stimulate. Food in a liquid form is quickly absorbed
into the system. Mucilaginous, acid, and aromatic
drinks, oranges, grapes, and other fruits, gelatinous
broths and jellies, and starchy gruels are useful at
such times.
TEA.
Boiling water draws out some flavors which are desir-
able, if they are simply drawn out and not boiled. We
pour boiling water on tea to draw out the flavor. If the
tea is steeped, the infusion is agreeable; but if boiled,
other substances — tannin, etc. — are drawn out, which
are not only unpalatable, but unwholesome. Infuse
means “to pour into;” steep means “to soak.” Infuse,
or steep, tea; never boil it. Tea should be steeped in
an earthen teapot, never in tin. The water should be
freshly boiled.
Suggestion to the Teacher.
et papits should be taught poractiinig about A eae a.
if they have never studied physiology they can comprehend —
the most important steps in the process. A calf’s or sheep’s”
heart and a pig’s stomach may be procured from the market —
and used in illustration, or the teacher may illustrate from
oe on the blackboard. ;
¢
RECEIPTS FOR LESSON VIII. , 97
‘RECEIPTS FOR LESSON VIII.
LEMONADE. »
llemon. . 1% c. boiling water.
1 tbsp. sugar.
Remove the peel in very thin parings, put them into
a bowl, add the boiling water, and let it stand 10 m,
covered. Add the lemon juice and sugar, and when
cold strain it, and add ice if liked.
APPLE WATER.
1 apple. 1c. boiling water.
1 tbsp. sugar. 1 strip lemon peel.
Wipe a large, sour apple, and cut it, without paring,
into thin slices. Put them into a bowl with the lemon
peel and boiling water; cover it, and let it stand till
‘cold. Add the sugar, and when dissolved strain it.
RHUBARB WATER.
1 small stalk rhubarb. 1 strip lemon peel. .
1c. boiling water. 1 tbsp. sugar,
Wipe the rhubarb, cut into pieces an inch long. Add
lemon peel and boiling water. Let it stand till cold.
Add sugar, and when dissolved strain it.
Irish Moss JELLY.
¥ c. Irish moss.
4 figs.
1 pt. boiling water.
1 lemon or orange.
¥% ¢c. sugar.
Soak, pick over, and wash the moss. Put it into
‘the boiling water, add the figs and the thin rind of the
7
98 BOSTON SCHOOL KITCHEN TEXT-BOOK. hy "
lemon. Simmer until he moss is dissolved aaa 2
the lemon juice and sugar, and sian into a feds wet
mould.
MILK PORRIDGE.
9 doz. raisins, quartered. | 1 tbsp. flour.
2c. milk. , 1 ssp. salt.
Boil the raisins in a little water 20 m. Let the
water boil away, and add the milk. When boiling,
add the flour rubbed to a thin paste with a little cold
milk. Boil 8 or 10 m. Season with salt, and strain
before serving.
OATMEAL GRUEL.
Pound ¥% c. of coarse oatmeal till it is mealy. Put
it in a tumbler with cold water. — Stir well, let it settle,
then pour off the mealy water into a saucepan. Fill
again and pour off the water, and again repeat this,
being careful each time not to disturb the sediment in
the bottom of the tumbler. Then boil the water 20 m.,
stirring often. Add 1 ssp. salt. If too thick add a
little cream or milk. oi and serve hot. |
To rata AN ORANGE FOR AN INVALID.
Pare (not peel) around the orange, cutting in deep
enough to cut off the inner white membrane. Cut near
the membrane of one of the sections straight in to the
core; cut in again‘on the opposite edge. Slip the knife
under and scoop out the pulp, but leave the membrane
on the core: Lay the membrane back under the left
thumb, and cut in the same way into the next section.
“When all the pulp is removed the membrane should be
‘left on the core. The pulp and juice are more delicious
°
Pd
QUESTIONS ON LESSON VIII.
ae
when taken out in this way than when squeezed out.
Remove all the seeds, sweeten to taste, and serve with
chipped ice, if desired.
To Curr Ick.
With a thimble on your finger press a large needle
into a piece of ice, and chip it off into bits as large as
a pea. Mix it with an equal quantity of acid jelly or
fruit juice. ;
er xd
TEA.
1 tsp. tea.
1c. freshly boiling water.
Steep 5 m. in an earthen teapot.
Cocoa SHELLS.
¥% c. shells.
Boil 20 m.
Questions on
What is the use of digestion ?
Where is our food digested ?
What is the first step in the
process ?
How is our food crushed ?
Is it necessary to chew soft
food ?
What is the saliva ?
Is itin the mouth except when
food is there?
Is the saliva acid or alkaline?
What kinds of food does it
affect ?
- How does the food get into
the stomach ?
. What is the gastric juice ?
What kinds of food does it
affect ?
- What are the digested albu-
minous foods called ?
. What is chyme ?
1 pt. freshly boiling water.
Lesson VIII.
15.
16.
28.
What happens to fats and
starchy food in the stomach ?
How is the food moved about
in the stomach ?
Where is the bile secreted ?
. Where is it stored ?
. What is the pancreatic fluid ?
. How is the food changed in
the intestines?
. What is an emulsion ?
. What is chyle?
How much digestive fluid is
secreted daily ?
. What pushes the food along
in the intestines?
. How does the chyle leave the
intestines ?
. How does it enter the blood ?
How is the blood oxygenated ?
Describe the circulation of the
blood.
LESSON IX.
INVALID COOKERY, — Continued.
WHEN there is a lack of nutrition from any cause, or
after any long-continued or prostrating disease, the sys-
tem demands immediate nourishment. Food that con-
tains the most nutriment in the most easily assimilated
form is now needed.
Milk, to be taken slowly, — sipped by the spoonful, ~
is given in many cases. Egenog, meat broth, farina and
oatmeal gruel, beef juice, and beef tea are suitable at
such times.
After the crisis of disease is past, the system needs
gradual but complete nutrition. The appetite is clamor-
ous, fickle, or perhaps altogether wanting. Much de-
pends upon judicious diet, and care must be taken
against over-feeding. Broiled game, chicken, chops, and
steak are the most easily assimilated meats. Eggs,
cream toast, baked potatoes, ice-cream, blanc-mange,
simple puddings, and stewed fruits may be used.
TOAST.
We toast bread not merely to brown it, but -to take
out all the moisture possible, that it may be more per-
fectly moistened with the saliva and thus easily di-
gested ; then we brown it to give it a better flavor. If
the slice be thick and carelessly exposed to a blazing
fire, the outside is blackened and made into charcoal
102 BOSTON SCHOOL KITCHEN TEXT-BOOK.
before the heat can reach the inside. The moisture
is only heated, not evaporated, and makes the inside
doughy or clammy ; and butter, when spread upon the
bread, cannot penetrate it, but floats on the surface in
the form of oil, and the result is one of the most
indigestible compounds.
The correct way is to have the bread stale and cut
into thin uniform slices, and to dry it thoroughly before
browning it. Such toast, even if moistened with water
or milk, may be easily and thoroughly acted upon by
the digestive fluids.
ICE-CREAM.
Some foods are more palatable when cold, especially
in hot weather, and means are often used to make them
very cold. This is done by freezing. Ice-creams —
mixtures of cream, milk, eggs, sugar, and flavoring — and
sherbets — or fruit and water ices — are often tempting
to an invalid. They should be eaten slowly and in
small quantity, or the digestive fluids will be too quickly
chilled.
A patent freezer is a convenient article to have, but it
is not a necessity, for a small quantity of cream may be
frozen in a covered can or pail which is peptic by
broken ice and coarse salt.
Salt has a great attraction for water, and causes the
ice to melt; and ice, in changing from a solid to a
liquid, absorbs heat. The mixture of melted ice and
coarse rock salt is many degrees colder than the ice
alone; cold enough to reduce to the freezing-point
the temperature of any substance placed in the ice
and salt. The finer the ice is crushed the quicker it
melts, and the more the mixture is stirred the sooner
all parts become chilled.
"TC. od ben, 4 8 ene ee Pe ahs fer ee
heen pe rey 1 i f i
: é Ne
LESSON IX.—STIMULATING FOODS. 103
NUTRITIOUS AND INNUTRITIOUS FOODS, AND
THE PROPER PROPORTIONS OF FOOD,
Nutritious foods are those which contain substances
that can be digested, absorbed into the blood, and as-
similated or made a part of our bodies, and so promote
growth and supply the waste.
Nutritious foods are nourishing or stimulating.
Nourishing foods are those that supply all the nutri-
tion that the body needs, and develop perfectly every
animal function, but do not increase the strength and
rapidity of organic actions beyond the point of full
nutrition.
Bread, vegetables, fruits, grains, sugar, salt, and water
are nourishing foods.
Stimulating foods. All food that nourishes the body
is in one sense stimulating, as it gives renewed energy
to the bodily functions. But there are foods which
impart more speed and energy to the organs than are
necessary to perfect nutrition. Animal food is of this
class. People who work, either with their brains or
their muscles, wear out faster than people who only live
and grow ; and they need stimulating food to give the
excess of energy that work demands, — not stimulants,
but stimulating food. Stimulants are quite different.
Stimulants. Condiments and alcoholic drinks are
classed as stimulants, because they impart no nourish-
ment, do not make new tissue, nor help to remove the
waste. They simply excite the bodily organs to greater
activity for the time being, as a whip spurs an animal to
greater speed ; and the result is either greater weakness
after the stimulating effect has passed, or a craving for
these excitants that nothing else will satisfy. The
104 BOSTON SCHOOL KITCHEN TEXT-BOOK.
bodily functions are spurred to unnatural activity ; and
there is truth, in more senses than one, in the expression,
“ He is living too fast.”
Innutritious foods are those which are not assimi-
lated, which are by nature indigestible, or have been
made so by improper combinations and modes of
cooking.
The bran of wheat and other grains, the skins of peas,
beans, and corn, the skins, cores, and seeds of fruit,
heavy bread, soggy pastry, rich heavy cake, and all
greasy fried food are either entirely unassimilated, and
therefore do not nourish, or they are so difficult of diges-
tion that some of the organs are excited to excessive
action to rid the system of them, and so the digestive
organs and, in time, the whole system suffer from being
overtaxed. We often speak of food as digestible and
indigestible, and many suppose that indigestible food
should never be eaten. But there are some. foods, por-
tions of which are entirely indigestible and pass from
the system unchanged and without causing any disturb-
ance in the digestive canal. And it is evidently the
provision of Nature that such foods should be eaten, for
a certain bulk seems necessary in our food to stimulate
a thorough action of the digestive fluids. If we do not
eat enouch to distend the stomach, so that the churning
motion of the muscular coats can affect every part of the
food, the digestion is imperfect. Or if the food be suf-
ficient in quantity, but be wholly nutritious or highly
condensed food, that is capable of entire absorption, the
effect is too stimulating, and serious disorders of the ali-
mentary canal are the result. To remedy this; it is
generally necessary for persons in health, and who have
strong digestion, to eat a certain amount of innutritious
LESSON IX. — MIXED DIET. 105
food, which furnishes the bulk required and gives all
parts of the digestive apparatus their proper amount of
work to perform. While there is a marked difference in
the length of time required for digestion by the various
nutritious foods, there is often as great a difference in
the digestive power of individuals, so it is impossible to
prescribe the same diet for everybody. Milk is con-
sidered a wholesome food, and cheese is a cheap and
nourishing food for laboring people; yet there are some
persons who cannot take milk, and others to whom
cheese is an active poison.
Many argue in favor of an exclusive vegetable diet,
because we can obtain from vegetables or grains all the
necessary elements of food. No doubt many people eat
too much animal food, but it is unwise to go to the ex-
treme of excluding it altogether. The structure and
conformation of the teeth and alimentary canal are
equally well adapted to the digestion of animal or
vegetable food or an admixture of both, and the highest
degree of bodily and mental vigor is found usually
among those who use a mixed diet. It was evidently
intended by Nature that we should eat both animal and
vegetable food, and until Nature’s laws have been vio-
lated and our appetites perverted, it is safe to follow
them in our choice of food. “A natural, healthful ap-
petite for plain, wholesome food is the voice of the
physical system making known its needs, and may
always be trusted as an unerring guide to the proper
choice of diet.” But when we have to resort to condi-
ments or stimulants to excite an appetite, we may be
sure that something is wrong,
A fair proportion by weight is one third animal and
two thirds vegetable food.
106 BOSTON SCHOOL KITCHEN: ‘TEXT-BOOK,
‘oe hye
Tt has been estimated that an averabe daily net
should contain the different substances pe
as follows : ;1— : |
Proteids, .40 pounds. Salts, aes pounds. —
Starch, etc., 1.00 ‘* Water, 6.00 *
Fats, £0: uxt
Suggestion to the Teacher.
For further information and receipts on cookery for inva-
lids, see “ Boston Cook Book,” pages 407-413, and “ Diet
for the Sick,” by Mrs. Henderson. Do not allow the pupils”
to make any dish in the lesson involving any aaa not |
explained in this or previous lessons.
1 See “The Chemistry of Foods and Nutrition,” by Professor Ae
water, beginning in the “Century,” May, 1887. ;
RECEIPTS FOR LESSON IX. 107
RECEIPTS FOR LESSON IX.
TOAST.
Cut stale bread in slices { inch thick. Put it on.a
toaster or fork. Move it gently over the fire till dry,
then hold it nearer until golden brown. Serve dry.
WATER TOAST.
Have a shallow pan with 1 pt. of boiling water and
y tsp. of salt. Dip each slice of dry toast quickly in
the water, then spread with butter and serve very hot.
MILk TOAST.
1c. milk, scalded. 4 tbsp. butter.
¥ tbsp. cornstarch, or 1 ¥ ssp. salt.
tbsp. flour.
Melt the butter in a granite saucepan, add the dry
cornstarch, mix well, add % of the milk, stir well as
it boils and thickens, then add more milk, stir again,
and when smooth add the remainder of the milk and
the salt. Pour this between each slice of toast, and over
the whole. If liked very soft, dip the slices first in hot
salted water.
EGGNOG.
Beat the yolk of one egg, add I tbsp. sugar and beat
till creamy. Add % c. of milk. Beat the white of
the egg till foamy (but not stiff and dry) and stir it in
lightly. .
1 c. of tea, or coffee, or beef tea may be added to make
a variety.
108 = BOSTON SCHOOL KITCHEN 1
BEEF ie UICE.
¥% lb. lean, juicy beef. Cut into quarter-inch dice, Paes
them in a wide-mouthed bottle, cover, and set on a trivet—
in a kettle of cold water. Heat gradually, and keep it
simmering 2 h., or until the meat is white. Strain, press _ .
out all the juice, and season with salt to taste. aes :
IcE-CREAM FOR AN INVALID.
¥% c. cream. ¥% tsp. melted chocolate, or i
2 tsp. sugar. 1 tsp. coffee, or .
2 tsp. fruit juice.
Put into a pint pail having a tight tin cover, or into
a water-tight tin can. Beat with an egg-beater until
foamy. Set this pail into a larger pail, and fill the
space with snow, or fine ice, and salt. Turn the small =
pail back and forth, then open and scrape the cream
from the sides. Cover and turn again. Repeat this
until the cream is hard. — ; |
BLANC-MANGE. : Bs ]
Y% ¢. Irish moss. ¥% ssp. salt. . a
1 pt. milk. 1% tsp. vanilla. aa
Soak the moss in cold water till soft, pick over, wash, ag
tie in a thin lace bag, and put it into the double boiler
with the milk; boil until it thickens when dropped on
a cold plate. Add the salt, strain, and add flavoring. a
Turn into a mould that has been wet with cold water. a
WHEATENA.
1 c. boiling water. 3 tbsp. wheatena.
¥y tsp. salt.
Put the salt in the water. Add the meal and stir
quickly. Boil 2 m. Fat with cream,
QUESTIONS ON LESSON IX. afte}
Questions on Lesson IX.
1. What do invalids need beside|12. What is the proper way to
daintily prepared food ? prepare toast ?
2. What objectionable things are} 13. How do we freeze ice-cream
- sometimes left in a sick- without a patent freezer ?
es room ? 14. Why is melting ice colder
a; 3. What can you think of that than the ice itself?
o. would give comfort to an|15. What is the meaning of ‘‘nu-
€ invalid ? tritious” ?
. 4. What would cause them dis-|16. What are stimulating foods ?
; comfort ? 17. What are stimulants ?
; 5. Is it ever well for us to do|18. What foods are nourishing and
| without food for a day or not stimulating ?
two? 19. What is the after-effect of
6. What kinds of food are suita- stimulants ? :
ble in the beginning of sick- | 20. Is it necessary to eat some in-
ness ? digestible foods ?
7. What are infusions ? 21. What proof have we that it |
8. Why do we infuse our tea in- was not intended we should
stead of boiling it ? confine ourselves to one form
9. What foods-are suitable when of food ? }
the system demands imme- | 22. What is the best guide as to a
diate nourishment ? choice in our diet ? |
10. What are the most easily | 28. How should food be propor- :
- assimilated foods ? tioned in our ee diet ¢ :
11. Why do we toast our eae d on CA
Ce. Lol er he pb shiete 4 a
| v ip = :
atrynesiqy me BL. Hove 0. aan Poa
Brow Uw rn me viol, te lu re ad
; f
- p) oR
Nh Uy bu ON ite Is Bd hia
Ow | phos d; de © Lent Le se” oe ies front U,
Wistar > ie esalianatl SE Se REE:
LESSON X.
BROILING.
BROILING, from bruler, meaning “to burn,” is cooking
directly over the hot coals. It is the hottest form of
cooking. The heat is so intense that the food would
be quickly burned if allowed to remain continuously
over the fire. We avoid burning by turning it fre-
quently. This rapid cooking by such direct, intense heat
combined with the action of the air, which has free access
to the meat, gives a flavor quite unlike that obtained by
cooking meat in water.
It is only certain kinds of meat that are suitable for
broiling. A pound of beef cut in cubical form could
not be cooked inside sufficiently without burning the
outside. But the same weight of beef, if cut in the form
of a slice about an inch thick, could be broiled perfectly,
and would have a better flavor than when cooked in any
other way.
Meat for broiling should have tender fibres, much
juice, and but little fat, bone, or gristle. There is neither
time nor moisture to soften tough fibres, and we learned
in the first lesson on meat that water, and slow, long-
continued heat are necessary to cook tough meat. If
there be much fat it will melt, drip into the fire, and
smoke the meat. Slices, cut from three fourths of an
inch to an inch and a quarter in thickness, and taken
from the thick part of the round, the rump, and the
Fores ae.
112. BOSTON SCHOOL ‘KITCHEN TEXT-BOOK,
el ’
sirloin, are the best for broiling. The tender ae of
mutton may be broiled, but not veal and pork, for these 4
need to be very thoroughly cooked. Very small chick-
ens, some kinds of game and birds, tripe and liver, thin 4g
slices of ham and bacon, any small, thin fish, and oysters
are also cooked by broiling.
The fire for broiling should be bright-red, but not
blazing, and should be near the top of the fire-box. It
should be made ready some time before it is needed that
it may be in the proper condition at the last moment.
There should be little or no flame, as that will smoke
the meat. The oven damper should always be open dur-
ing the broiling, that the smoke of the dripping fat, and
the poisonous gases may be carried into the chimney.
A bed of hard-wood coals is the best fire for broiling.
Next to this is a charcoal fire. Wood gives an entirely
different flavor to steak from that obtained by a coal
fire. Some stoves for burning wood have a hearth in
front into which the bright coals may be drawn for the
cooking of the steak.
There is nothing better to use for broiling than a
double wire broiler. Grease it with a bit of fat from
the meat, or with salt pork, to keep the meat from stick-
ing. Place the thickest part of whatever is to be
cooked next to the middle of the broiler. If there is a
fat edge on the steak, place this uppermost. Then, as
the fat melts, it drips down over the meat, and by thus
basting it keeps it from becoming too dry. Hold tlie
broiler slanting down into the fire, and if there is a
blaze do not lift the broiler up into the smoke, but keep
it in the flame, turning it often. Use a coarse towel to
protect the hand if the heat be very great.
In every form of cooking meat, where the meat itself
ee, aa UU,
ot ea ee
Mts boy : ‘
ah “AL iL A
LESSON X.— BROILING. 113
t
is to be eaten, we want to keep the juices in the meat;
and this is especially important in broiling, for if not
retained in the meat they drip into the fire. Do not
salt the meat, as salt draws out the juices. Remove the
bone and part of the fat. Place the meat close to the
fire. The intense heat instantly sears the albumen and
fibrin on that side, and starts the flow of the juices; as
they become hot they rise; and if the meat be cooked
long on one side they will force their way through the
fibres, and form little pools on the surface of the meat,
which run off and drip into the fire, and so we feed“the .
fire with the best part of the meat. But if we turn the
meat before the juices ooze out, this other surface is
brought next to the fire and seared, and the juices can-
not escape in that direction, so they rise again and try
to get through the top. But that being already hardened
they have to stay inside the meat. As the water of the
juices is converted into steam by the heat, it expands
and gives the meat a puffy appearance. If the meat be
not turned often, or the broiling be carried on too long,
these watery juices will gradually ooze between the tibres
to the surface and be evaporated, leaving the meat dry,
leathery, and indigestible.
Meat should be broiled only long enough to loosen all
the fibres and start the flow of the juices. As long as
there is juice inside, the steam will cause the meat to
spring up instantly when pressed with a knife, and when
it ceases to do this the juices have begun to evaporate,
and the meat shrinks. When cooked it should be pink
and juicy, not raw and purple, nor brown and dry. It
should be so full of juice that when cut on the platter no
other gravy will be required than its own hot savory
juices.
8
my ( ‘eos A eee ro
rtd Pe vos } :
Yc a ie eee,
Ee, ’ ss ' giv
Fine
(114 BOSTON SCHOOL KITCHEN TEXT-BOOK. Wi
Broiled food should be served very hot. AM on
dishes should be prepared first, the platter hot and:
the seasoning ready. Have a long shallow pan near
to hold under the broiler when you remove it from the
fire, and thus avoid dropping the grease on the floor.
When everything else is ready, begin to broil,and do
not leave the broiler an instant until the meat is cooked.
Turn the broiler over every ten seconds, counting as
the clock ticks, and always keep the broiler over the __
fire while turning, and not off over the stove or floor.
If there be much fat, lift the broiler over the pan while
turning, and let the fat drip into the pan. The burning
fat will not smoke the meat if the meat be kept close to —
the coals, but if held on the top of the flame it will
soon be smoked. After the first thorough searing hold
the broiler farther from the fire. When the meat is
done, rest the broiler on the pan; take the meat off care-
fully, without sticking the fork into it, and put it on
the hot platter. Season with salt and, if desired, with
butter and pepper, but it is much nicer with only salt.
Wipe the edge of the platter before sending it to the
table.
PAN BROILING.
It is sometimes inconvenient to broil over the coals,
and nearly the same effect may be obtained by cooking
in a dry, hissing-hot frying-pan. Heat the pan to a-
blue heat, and with a perfectly smooth pan no greasing
is necessary. Sear the meat quickly on one side, then
turn with a broad knife and fork,— without cutting in-
to the meat, — and brown the other side, before any juice
escapes into the pan. Cook from 4 to 8 m., turning
twice, and add a sprinkling of salt just baton the last
turning.
eae ee Des.) eee Pe OF Pee Ja ee
LESSON X.— FIRST LESSON IN DOUGH. 115
Chops are much nicer broiled in this way than when
broiled over coals, as the fat may be cooked till crisp,
without becoming smoked, and the lean meat will not
be over-cooked.
If the pan be hot enough and no fat used (and it
seems difficult to convince some people that none need
be used), this is not frying ; it is broiling on hot iron; and
the flavor and texture are very different from those of
fried meat. If there be much fat on the meat it should
be drained off as it melts.
The smaller and thinner the article to be cooked, the
hotter should be the fire. ;
The larger the article, the more temperate the fire, or
the greater the distance from the fire.
Meat, of close, compact fibre takes longer to soften and
start the flow of the juices than meat of tender fibre.
*
TIME-TABLE FOR BROILING.
Meeeeno incr nick So we. ew a. AHO Om,
Steak, oneandahalfinchthick .... .. 6to010 “
Ee eh st foo eo lg hen de« vay & tor 8 £4
Thick fish
mixtures to make them tender. It is a wholesome and
economical form of fat, and particularly suitable for
winter diet. By adding different flavoring ingredients,
such as ginger, molasses, nutmeg, or fruit, we may make
a variety of puddings with one formula.
Suggestion to the Teacher.
Broiling is an important lesson, and follows the lesson on
Invalid Cookery, as it is the most wholesome way of cooking y
meat for invalids.
It will be impossible to give the pupils a lesson in roast-
thorough explanation of the action of heat in broiling the
principles of roasting may be made clear. See “ Boston Cook
Book,” pages 13, 14, 20, 21, 220-223, 233, 239, 246, 256,
257, 261, 263.
As the proper making of flour or dough mixtures is one
of the most difficult forms of cooking, do not attempt to
crowd much of it into one lesson. The action of baking-
powder in the suet pudding, briefly explained: is enough for
the first lesson.
e
RECEIPTS FOR LESSON X. 119
RECEIPTS FOR LESSON X.
BROILED STEAK.
Wipe, trim off the superfluous fat, and remove the
bone. Grease the gridiron with some of the fat. Broil
over a clear fire, turning every ten seconds. Cook 3 or
4 m. if liked rare; longer, if well done. Serve on a hot
platter, season with salt, and butter and pepper, if
desired. !
_-Mourton Cuop. (Pan Broiled.)
Wipe, remove the pink skin and extra fat. Have a
frying-pan hissing hot, without any fat;. put in the
chops and cook 1 m., turn and sear the other side,
then cook more slowly until done, — 5 m., if liked rare.
Stand them up on the fat edge to brown the fat, without
over-cooking the meat. When nearly done sprinkle a
little salt on each side. Drain on paper and serve very
hot, on a hot dish, without a drop of grease.
> BROILED MEAT CAKES.
Chop tough, raw, lean beef quite fine. Season with
salt, pepper, and a few drops of onion juice. Make it
into small flat cakes and broil on a hot frying-pan.
Spread with a little butter and serve very hot.
_» PLAIN SUET PUDDING.
1 pt. flour. 2 oz. beef suet (4 tbsp. when
1 tsp. baking powder. chopped).
1 ssp. salt. Cold water to make a soft dough.
Mix the flour, baking-powder, and salt; add the
chopped suet and mix it well. Add the cold water
im
gradually to form a soft dough. Grease a mould or |
thw thep. riisins.
“I~ 9 ¢. hot water.
[¢
120 BOSTON SCHOOL KITCHEN TEXT-BOOK.
a ; ,
ee ee
2 oo
several cups, fill to within an inch of the top, and cover i,
with greased paper. Put them into a kettle of boiling re
water enough to come half way up the mould. Cover
the kettle and steam 2 h. if ina mould,and 1h if in
cups. Serve on a hot platter, and eat with hot gravy or
a sweet sauce.
GINGER SUET PUDDING.
Add to the plain suet pudding 4% c. molasses and %
tbsp. ground ginger. Serve with lemon sauce.
Fruit SuET PUDDING.
Make the same as for plain suet pudding, adding to Fe:
the dry ingredients : — ey
rhAy UNG
an currants.; ¥ YX ¢. sugar. / Mp | -
spk. nutmeg. ; SA 1 WAM NGS
z
2 sq. in. citron, sliced.
aay : lah). Lanne
» Boil 2 to 3 h. )t wp), tb 4
LEMON SAUCE.
Grated rind and juice
of 1 lemon.
1 tbsp. butter.
1 c. sugar.
3 hp. tsp. cornstarch.
Mix the sugar and cornstarch thoroughly; add the boil-
ing water. Cook 8 or 10 m.,, stirring often, add the
lemon rind and juice, and the butter. Stir until the
butter is melted, and serve at once. If the water boil
away and the sauce become too thick, add more hot
water till of the right consistency. By mixing the
cornstarch with the sugar, the boiling water may be
poured directly upon it without making it lumpy.
LESSON X.—SUET, CURRANTS, AND RAISINS. 121
To CHop SUET.
Cut into small pieces, remove the membranes, shave
each piece in thin slices, and chop on a board. Or, if a
large quantity is to be prepared, sprinkle the pieces
with flour, and chop them in a tray in a cold room.
This will prevent the suet from becoming soft and
sticky.
To CLEAN CURRANTS.
Put them in a squash strainer, and sprinkle thickly
with flour. Rub them well until they are separated, and
the flour, grit, and fine stems have passed through the
strainer. Then place the strainer and currants in a pan
of water and wash thoroughly. Lift the strainer and
currants together, and change the water and wash again
until the water is clear. Drain between towels, then
pick over carefully and dry them in a sunny place or
between towels, but do not harden them by pee
them into the oven.
To STONE RAISINS.
Pour boiling water over them, a few at a time.
When cool enough to handle, drain and rub each raisin
between the thumb and finger till the seeds come out
clean, then cut or tear apart, or chop if wanted very
fine.
122 BOSTON SCHOOL KITCHEN TEX'T-BOOK. —
Questions on Lesson X.
1. What is the meaning of|11. What is pan broiling ? ¥:
‘“broil” ? 12. What two ways of cooking —
2. How does the degree of heat grains have we learned ‘ag
in broiling compare with about ? Be
other forms of cooking ? 13. What are the grains called —
3. How do we avoid burning food when ground? aaa
when broiling it ? 14, Are faeces any other kinds of
4, How should meat be cut, and flour beside that made from
what kinds of meat are suit- _ wheat ?
able for broiling ? 15. Why do we cook grains,
5. What kind of a fire is needed whether whole or ground,
| in broiling ? in water ?
6. Why should the oven damper | 16. What is dough ?
be open during broiling ? 17. What is a batter ?
7. Why do we grease the grid-|18. In what forms are flour me
iron ? meal cooked ?
8. How do you place the meat in| 19. What is the easiest way to
the broiler ? make dough light ?
9. Do we hold the meat over the} 20. What is baking-powder ?
flame or in the flame near} 21. What is suet ?
the coals ? 22. How do you prepare raisins,
10. Why not cook the meat wholly currants, and suet for cook-.
on one side before turning it ? ing ?
LESSON XI.
STEWS.
In the third and last way which we are to learn about
of cooking meat in water, the object is to have the
nutriment partly in the meat and partly in the water.
We use a small quantity of water, — less than in mak-
ing soups, — and cook at a moderate heat for a long time.
This mode of cooking is called stewing. The word
means a slow, moist, gentle heat, —a sort of sweating.
As some of the nutriment is to be in the meat we do
not cut it as small as for soups, but into pieces conven-
ient for serving. We put the bones, gristly portions, and
the poorer parts of the lean meat into cold water. This
draws out enough nutriment to enrich the broth. When
the water boils we add the tender portions, that their
juices may be kept in them. By this slow, steady sim-
mering, rather than by fierce boiling, the fibres are soft-
ened, and the coarsest and cheapest kinds of meat are
made tender and nutritious.
Any meat that is quite juicy and not-very tough may
be first browned on the outside to keep in the juices,
and improve the flavor; but if you have any cold pieces
of roast beef or steak, these may be used and will have
the same effect. Some proteids are soluble in vegetable
acids, like acetic acid, lemon juice, etc., so if coarse,
tough pieces of meat are soaked awhile in vinegar, the
fibres will be softened and the meat made mire tender,
126 BOSTON SCHOOL KITCHEN TEXT-BOOK. _
2 7
se ais ™
Pieces containing much gristle should be put into cole
water. Cheap pieces of meat from the upper part of 4
the shin, the aitch bone, the flank, the neck, and shoul- a
der, are suitable for stews. :
Fowls, tough game, the tougher parts of mutton, Bor :
or veal, any meats which have been previously cooked, —
and any kind of large white fish may be stewed. Meat
that has some bone and fat makes a richer stew. A
great variety of economical, wholesome, and palatable
dishes may be prepared as stews, and there are many. -
names given to this form of cooking.
A stew usually has vegetables and dumplings cooked
with the meat.
A haricot of mutton or any other meat is a stew with
the meat and vegetables cut. fine, — into small bits, the
size of a haricot bean. .
A ragout is a stew highly flavored with wine,
A salmi is a stew of game.
A chowder is a stew of fish.
A fricassee is a form of stewing where the meat is
fried or browned in fat, either before or after stewing, g
and is usually served without vegetables. a
A pot pie is a stew with the dough put on as a crust
instead of in the form of dumplings. 4
Braising is a form of stewing usually done in a
covered pan in the oven. The slow, uniform heat from
the confined hot air in the oven gives a richer, stronger
flavor than that obtained by stewing over the fire. The
calf’s heart as cooked in the fifth lesson was really a
form of braising. , 4
Onions, carrots, turnips, and potatoes are often used a
in a stew. Onions may be put in with the meat, but
the other «vegetables should be cut small, and added
4
LESSON XI.—DUMPLINGS. . 127
about half an hour before the stew is done. The kettle
should be drawn forward, that the water may boil, not
simmer, while the vegetables are cooking. This will
not harm the meat as it would if boiled rapidly at first.
Remove the bones and fat before adding the vegetables.
A dumpling is a small ball or portion of dough
dropped or dumped quickly into the boiling liquid.
There should be only liquid enough to come nearly to
the top of the meat and vegetables, that the dumplings
may rest on them and not sink into the liquid. The
steam from the savory broth will cook the dumplings
and impart a richer flavor than that obtained when
they are cooked in a steamer over the stew. Cover the
kettle closely, as soon as the dumplings are in, and let
the stew boil steadily ten minutes, without lifting the
cover. Serve them at once. These dumplings are
another form of dough made on the same principle as
the pudding in the last lesson. As they are to be eaten
with meat they require no shortening. The same dough
may be cut into small cakes and baked as biscuit.
Suggestion to the Teacher.
In this, as well as in other lessons where there is some
time between the first and last steps in the preparation of a
dish, it will be well to give the class practice in sharpening
the knives, polishing the tins, ete. All this work has to be
done, and must be taught. Do not feel that all the time
must be spent in cooking. See “ Boston Cook Book,”’ page
226.
128 BOSTON SCHOOL KITCHEN TEXT-BOOK. | is
RECEIPTS FOR LESSON XI.
BEEF STEW.
4 Ib. beef. 2 potatoes.
¥y onion. Salt and pepper.
Y e. turnip, cut in half-inch dice. Flour.
\ c. carrot, diced. Water to cover.
Wipe the meat, cut it into small pieces, and remove _
all the fine crumbly bones. Put the larger bones
and tough meat into the kettle and cover with cold |
water. Melt the fat in a frying-pan, dredge the
tender meat with salt, pepper, and flour, and brown it
in the hot fat. Brown the sliced onions also, then put
the meat and onions into the. kettle. Add boiling
water to cover. Simmer from 2 to 3 h,, or till the
meat is tender. Half an hour before serving remove
the fat and bones, and add the other vegetables. Pare
the potatoes, cut them into quarters, parboil them 5 m.,
then add them to the stew. Cook 20 m. When ready
to serve, skim out the meat and potatoes, put them on a
dish, thicken the gravy if needed, add more seasoning,
and % c. of strained tomato if desired. Pour the gravy
over the meat.
~) DUMPLINGS.
1 pt. flour. 2 tsp. baking-powder.
¥ tsp. salt. 1 scant ec. milk.
Mix the dry ingredients, stir in the milk gradually to
make a soft dough. Drop quickly by the spoonful into
the boiling stew, letting them rest on the meat and pota-
toes. Cover closely to keep in the steam, and cook just
10 m., without lifting the cover. Serve at once,
a ied Fi ee NS
-
RECEIPTS FOR LESSON XI. 129
¢
=~ BISCUIT.
Make the same as for dumplings, and if liked shorter
rub % tbsp. of lard or dripping into the flour. Mix
just as soft as can be handled easily, turn the dough
out on a floured board, pat it down with the roller until
¥% inch thick. Cut in small rounds and bake in a
very hot oven. ‘
BAKED APPLE-SAUCE.
Fill a deep pudding-dish with apples, quartered, pared,
and cored. For 1 qt. of apples allow % c. of sugar and
y% c. of water. Bake, closely covered, in a very moder-
ate oven several hours, or till dark-red.
STEWED PRUNES.
Wash carefully, and if hard and dry soak 1 h. before
cooking. Put them in a granite pan and cover with
boiling water. Simmer, closely covered, until swollen
and tender. Add 1 tbsp. of sugar for 1 pt. of prunes,
cook 5 m. longer, and set away to cool.
Questions on Lesson XI.
1. What is the most economical! 8. What kinds of meat are suit-
way of cooking meat ? able for a stew ?
2. What is stewing ? 9. What is aharicot; a ragout; a
| 8. How do we prepare the meat salmi; a chowder ; a fricas-
for stewing ? see ; a pot pie ?
4, What parts of meat are to be} 10. What besides meat do we put
put into boiling water? into a stew ?
5. What intocold water, and why ?/11. What are dumplings, and how
6. Can a stew be made of cold do you make them ?
steak or roast beef ? 12. What are the important points
7. How may we make tough meat to remember in cooking
tender before stewing it ? dumplings ?
LESSON XII.
FIRST LESSON IN BATTERS.
BATTERS are thin mixtures of flour and liquid made
in the proportion of one scant measure of liquid to one
full measure of flour. If merely mixed and cooked
slowly they would be hard and compact. But they are
made light by the admixture of air or gas and by quick
cooking before the air has a chance to escape.
Air at 70° expands to about three times its volume
when exposed to the temperature of a hot oven. So,
as the mixture heats in cooking, the expansion of the
air in the batter makes it light and porous.
We entangle air in batters by beating the mixture
thoroughly, as in whole-wheat gems; by beating air
into eggs, and using the beaten, eges in the mixture, as
in pop-overs; and by the air or gas obtained by the
union of an acid with an alkaline carbonate, as in the
use of baking-powder in the griddle cakes. Sometimes
we may use newly fallen snow. The expansion of the
snow as it is changed to water, and then to steam, light-
ens the batter, if used quickly.
As it is important that batters be baked at once be-
fore the gas escapes, it is always well to see that the
fire is in the proper condition, and to have the pans
and ingredients ready before you begin to put the ma-
terials together, that there may be no needless delay.
~
132 BOSTON SCHOOL KITCHEN TEXT he.
: el
Ne Vr
ae
The general rule for mixing all batters is to mix the
salt and baking-powder (if that is to be used) with the
flour, beat the eggs, add half the liquid to the beaten
eggs, and stir this gradually into the flour, then add
the remainder of the liquid, beat all thoroughly, and
bake quickly. When the expression “ beat the eggs sep-
arately ” occurs in a receipt it means beat the yolks and
whites separately.
This lesson illustrates two of the ways of mixing,
namely, stirring and beating. Also the simplest way of
cooking in hot fat. yr
Stirring. We stir simply to blend or mix two or
more materials. In mixing dry materials, stir or move
the spoon round and round in the materials till you can-
not tell one from another. In mixing dry materials
with liquids, add the liquid gradually, and stir slowly at
first to avoid spattering. Be sure that the bowl of the
spoon — not the edge nor the tip merely — touches the
bottom and sides of the bowl. This is mashing as well
as stirring, and the mixture soon becomes a paste.
When perfectly smooth, add more liquid till you have
the desired consistency. We stir flour and water to-
gether for a thickening, and we stir flour and butter and
milk for a sauce, but. when we wish to add air to the
mixture, we beat.
Beating. Tip the bowl slightly, and hold the spoon
so that the edge scrapes the bowl, and bring it up
through the mixture, and over with a long quick stroke
to the opposite side ; under and up through again, lifting
the spoon out of the mass, cutting clear through, and
scraping from the bottom at every stroke. We beat
eggs and batters and soft doughs. The albumen of
the eggs and the gluten of the flour, owing to their
+
LESSON. XII. — BEATING. 133
viscidity or glutinous properties, catch the air and hold
it in the form of bubbles, something as we make soap
bubbles by blowing air into soapy water. The faster
we beat, and the more we bring the material up from
the bowl into the air, the more bubbles we have ; but
one stirring motion will break them. So in any mixture
where we wish to obtain all the air possible we must be
careful to beat and not to stir.
Thin batters, ike gems made without eggs, and pop-
overs should be beaten vigorously just before baking.
Batters require to be baked in a hot oven, but if it be
too hot, the sudden expansion of the air bursts the bub-
bles, and the mixture falls.
All the mixtures we are to make to-day are to be
cooked in iron or tin, and we grease the dishes to keep
the mixture from sticking. The fat on the dish heats
quickly, and so helps to cook the outside of the mix-
ture, and this heat gives a flavor and texture to the
crust different from those of the inside; and the greater
heat of the fat on the hot griddle gives a crust different
from that obtained by baking in the oven. There the
crust that comes in contact with the greased pan is
unlike the top crust which had no fat in contact with
it, and all these crusts are unlike that of the steamed
pudding, because they have been subjected to greater
heat. The brown color and the flavor of crusts are
probably caused by the change of some of the starch
into dextrine.
Cooking on a greased griddle is a two-sided baking,
— first on one side, then turning and baking the other
side. It is one form of cooking with hot fat, and from
carelessness, too much fat is often used. It is called fry-
ing; but true frying is immersion zm hot fat. ree _
is
EY Deny Od Gage A na
Ove * pa a ery bisf pall”
both, lle nw Pa)
iad rtd LUY4 ¢ pelvss ¥ Be Tne
i a is |
ay Pe, Ae, aM KT), / Lt, 6 , “y yuk Ak,
i ae Yur MprAg A A 4 i A, Ae |
A _ f
/ | mye (UW AS od WEE ie .
eee AY (e rs | Vel. UT tb OW é
a oi pat t Med a pi "ask |
UPA UY Wenn 4 Bi ey NT
is A ro ia + Cree (ee an + 6 A 47) Bn
PLO MOL WA . 26, Vr Wor Wee J /-i
i ‘ / } i Meh Ar AWW Aah ‘ua |
peRIA MCT
= - 7c
144 BOSTON SCHOOL KITCHEN TEXT-BOOK.
RECEIPTS FOR LESSON XIII.
GENERAL DIRECTIONS.
Have the pans ready and greased, if necessary, the ~
_ fire in good condition, and all the ingredients at hand
before you begin to put together. By measuring dry
things first, then the liquid, one cup will do for all,
without washing. Beat the eggs in a small bowl, and
use some of the liquid (milk or water) to rinse the egg
from the bowl. Measure accurately, and use every grain
of dry material and every drop of liquid. Scrape all the
dough from the bowl, but never scrape the dough from
the knife on the edge of the pan. Put it into the spoon,
and then from the spoon into the corner of the pan.
Fill the mixing bowl with cold water if not ready to
wash it immediately, but if an egg-beater be used, wipe
it at once with a damp cloth and then with a dry one.
CoRN CAKE.
1 ¢.. flour. 1c. sweet milk; if sour
% ¢. fine yellow corn meal. milk be used, omit the
\ ¢c. sugar. cream of tartar.
¥% tsp. salt. 1 egg.
1 tsp. cream of tartar. 1 tbsp. butter or dripping.
4% tsp. soda (mashed fine).
Mix the dry ingredients thoroughly in the order
given. Add the milk with the egg (well beaten), and
the melted butter last. Beat well and bake in muffin-
pans, or a shallow pan in a hot oven about 20 m. This ©
cake is very good without the egg, and when it is to be
eaten with meat the egg is unnecessary ; but when this
is the most substantial part of the meal, the egg should
be used.
- RECEIPTS FOR LESSON XIIL 145
RyE MUFFINS.
1 c. rye meal (sifted). 2 tsp. baking-powder.
1 ¢. white flour. 1 egg.
XY c. sugar. 1c. milk.
¥ tsp. salt.
Mix the dry ingredients thoroughly. Beat the egg,
add the milk, and stir quickly into the dry mixture.
Bake in hot gem pans, 25 m.
7 GINGER-BREAD.
¥ c. molasses 1 tbsp. dripping.
. ¥ tbsp. ginger XY ¢. boiling water.
XY tsp. salt. 1c. flour.
iy tsp. soda.
Sift the ginger, salt, and soda into the molasses, add
the dripping softened ; beat well, add the boiling water
and flour. Beat thoroughly and bake in a shallow pan
in a hot oven about 20 m.
» Sort MoLASssEsS COOKIES.
es
7 ¥y c. molasses. 1 tbsp. warm water.
y tsp. salt. ~ \ c. dripping, softened.
¥y tbsp. ginger. Flour to mix soft enough
¥, tsp. soda. to be rolled.
Roll out % inch thick, cut with a small round cutter,
and bake about 10 m. Handle as little as possible, and
do not use much flour.
These may be made into balls, and placed some dis-
tance apart on a greased tin, then flattened with the
bottom of a round tin box. \
10
—
WHEAT CRISPS.
\ c. cream. ¥% c. fine granulated wheat
1 tbsp. sugar. flour, or enough to make
spk. salt. a stiff dough.
Mix quite stiff, knead well, roll out thin as a wafer,
cut with a small round cutter, and bake on ungreased
tins in a very hot oven.
FRIED RYE MUFFINS.
3 c. rye meal. 1 tbsp. sugar.
3%. flour. - 1 ssp. salt. .
¥ tsp. soda (mashed fine). 1 egg.
1 tsp. cream of tartar. ¥% ec. milk,
Mix the dry ingredients thoroughly, beat the egg,
add the milk, stir this into the dry mixture. Take up
¥% tbsp. on the end of a spoon, and with a knife scrape
it into the hot fat. Cook until the muffins will not
stick when tried with a fork.
DoUGHNUTS. |
1 pt. flour. ¥ ssp. cinnamon.
Y c. sugar. ¥% to % c. milk. |
¥% tsp. salt. 1 egg.
¥ tsp. soda (mashed fine). 1 tsp. butter (melted),
1 tsp. cream of tartar.
Mix in the order given, add % c. of milk to the beaten
egg, and use enough more milk to make the dough as
soft as can be handled. Take a small portion at a time,
roll out %4 inch thick, and cut with a ring cutter. Put
the scraps with another portion and roll again. When
all are rolled, fry in deep hot fat. Turn when brown, —
and when done drain on paper or in a colander.
QUESTIONS ON LESSON XIII. 147
1. What is the consistency of a| 8.
thin batter ?
2. What are some of the terms
_ used to designate the thick-| 9.
ness of batters ?
What is the proportion of flour | 10.
and liquid in muffin mix- | 11.
tures ? 12.
4. In how many ways may we
use soda in cooking and
obtain carbonic acid gas? | 13.
._ 5. How much soda should be
Mr used with 1 pt. of sour 14.
milk ? 15.
6. How much with 1° tsp. of | 16.
cream of tartar ?
7. How much with 1 c. of mo-
lasses ?
3
e
17.
, hd
t
———— cap er
qi Scant” bultiv
Ua. a sc id
ra
j fac. gable |
fl
Questions on Lesson XIII.
Why is it better to mix the
soda with the flour rather
than to dissolve it ?
Why should soda be finely
pulverized ?
What is cooking soda ?
What is cream of tartar ?
What should be the propor-
tion of baking-powder to
one cup of flour?
How would you roll soft
doughs ?
What is frying ?
What kinds of fat may be used?
How may you tell when fat is
hot enough for frying ?
Why should fried food be
drained ?
lek a taf
ss
ae 4 7 ;
hy ‘it Qiat Ka cee |
orga 44° hich
wy Tod a6 ae
Mohee « boll, 2 28g¢%
| oe | th Wp
i
Cx i ae
*
Pe i a ee eee oy ’ 5 ene: aniee i ‘
v - a tester »
LESSON XIV.
BREAD.
BREAD is a form of food made from the meal or flour
of certain grains.
The word is derived from the verb “to bray or pound,”
expressive of the old method of preparing the grain.
Bread is therefore made of something brayed, as brayed
wheat or corn. The brayed grain is moistened and
made into dough; various substances are used to raise
the dough, and the raised mass is stiffened by the heat
in cooking, and thus held in shape, and becomes a loaf.
Bread is made principally from wheat flour, because
wheat is the only grain which contains the right pro-
portion of gluten essential to the making of light, spongy
bread. Rye used alone makes a moist, close, sticky
bread. Corn meal alone makes too dry and crumbly a
loaf, but either of these grains may be used to’ advan-
tage with wheat.
The gluten of wheat is a tough, gray, elastic sub-
stance, consisting chiefly of vegetable fibrin. It will
swell to four or five times its original bulk. Wheat
also contains a large amount of starch, and more min-
eral matter than any other grain. When the whole of
the nutritious part is used, wheat is the most useful food
we have, but fine white flour contains only a portion of
the desirable elements.
Bread is sometimes made by using soda and an acid
to make the dough light ; but these mixtures are usually
Nii He SAL) BAT yi kf pean We) Rie tae ea
‘ars oe,
Ve +
. tap i,
z: Ny so
150 BOSTON SCHOOL KITCHEN TEXT-BOOK. ie oa
baked in small forms, and called biscuit, muffins, ete.
In all these methods there is no chemical change in the
flour; the dough is simply made light by the gas from
the soda. ‘7
But the perfect loaf of light, spongy bread is made
by a process quite unlike anything we have studied
about, and that is, by the addition of a ferment which —
_ causes chemical changes in the flour.
A ferment is some albuminous substance in a atte of |
change or decomposition, and when introduced under —
- proper conditions into any other albuminous substance,
in however minute a quantity, causes a change or fer-
mentation in the whole mass.
The germs of these ferments are always present in
the air, and when any substances which are rich in
sugar, starch, and gluten are exposed to air, warmth,
and moisture, these ferments cause a change by which
new compounds are formed.
There are several kinds of fermentation. Lactie Ser-
mentation is the change in milk when it sours.
Alcoholic fermentation is the change in fruit juices
when preserves ferment, or when wine is made from
erape-juice, cider from apple-juice, and beer from
grains.
Acetic fermentation is caused by allowing alcoholic
fermentation to go on too long, or in too warm a place,
as when cider changes to vinegar. 3 |
Tn lactic and acetic fermentation, a sour taste is de-
veloped; but in alcoholic fermentation, if not carried too
far, there is no unpleasant taste, since the acid produced
is carbonic acid gas, which goes off into the air; and as
a large amount of carbonic acid gas is formed, this kind
of fermentation is most suitable for bread making; the
LESSON XIV.— YEAST. L561
object being not to produce alcohol, but to puff up the
dough and make the bread light.
Wheat flour contains starch and gluten, and a ferment
called diastase, and if moistened and kept warm it would
in time change, or ferment; but when this change takes
place slowly the dough will be sour. This change may
be hastened by the addition of a ferment or some albu-
minous substance which has already begun to change,
and which will leave no unpleasant taste. The ferment
commonly used is yeast.
Yeast, in its natural state, when viewed under the
_ microscope is found to be a plant or germ of the fungus
tribe, of which mould, mildew, etc., are familiar forms.
It is one of the simplest and smallest forms of vege-
table life. Each little cell has an albuminous skin or
membrane, and contains liquid or sap. These cells are
found in fruit juices and sprouting grains, and they bud
off from each other, and expand rapidly when they are
exposed to air and warmth, and in this change or growth
they decompose the sugar. But they can be made to
erow even more rapidly, and this is what happens when
yeast, which is made from sprouting grains, is added to
anything containing starch or sugar. Grains which
contain starch and gluten are moistened and left for
these ferment germs or yeast cells to grow for a while;
then the fermentation is checked, and they are prepared
in various ways for keeping, and sold under the forms
of dry, liquid, and compressed yeast. But the life of
the yeast cells is not destroyed, and they will grow
again when exposed to warmth and moisture, and given
food to live upon ; the same as other forms of vegetable
life, after being kept for a time, will grow when planted
in proper soil. The temperature of boiling water will
152 buUSTON SCHOOL KITCHEN TEXT-BOOK.
kill the yeast plant, and so we must be careful, in using
yeast, to have the proper temperature. In making
bread, we put yeast with the flour, moisten it, keep it
warm, and we have just the food and conditions neces-
sary to waken the yeast plant into life again. The
yeast cells begin to grow in the dough, and in thus
erowing they cause a change in the flour. The dias-
tase ferments and causes some of the starch to change
into a kind of sugar; the sugar changes into carbonic
acid gas and alcohol. In converting the starch into
sugar in the dough, there is no change evident to the
eye, but as soon as the sugar is changed to carbonic
acid gas and alcohol, large bubbles of gas appear. The
gas, being lighter than the dough, rises, and in its efforts
to escape puffs up the gluten, and as the gluten is very
elastic it can stretch to several times its original bulk.
It is on account of the peculiar tenacity or power of the ©
wheat gluten to hold the gas that wheat flour makes
the lightest bread. The gas fills the dough with minute
air cells, which—if the yeast have been uniformly
mixed with the flour— make it light and spongy.
When this expansion has reached the desired limit, —
that is, before the alcoholic fermentation has changed —
to the acetic and soured the dough, or the tough, gluti-
nous walls of the air cells are broken, making large, un-
equal holes, —we check the fermentation by baking the
dough in a hot oven. The alcohol escapes into the
oven, the starch is swollen and ruptured, and absorbs
water, some of the starch is changed to gum and forms
the crust, which by the intense heat assumes a brown
color.
In yeast bread the chemical change in some of the
starch is similar to the change which takes place in
LESSON XIV.— BAKING. 153
starch during digestion, namely, its conversion into sugar.
This gives a sweet, nutty flavor and a light, spongy tex-
ture, very different from those of soda bread. It is,
when properly made and baked, usually considered the
most wholesome form of bread.
THE HEAT FOR BAKING.
The heat of the oven for baking is a very difficult
matter for a beginner to determine. There are no rules
that can be strictly followed in every case. Testing
the heat by a thermometer is not always practicable.
Testing by the length of time one can bear the hand in
the oven will vary with every hand that triesit. Much
depends upon the construction of the stove, the condi-
tion of the fire, and the nature of the fuel. You may
learn to judge of the oven in this stove, but your stove
at home may be different, and the same rules will not
apply to both.
Experience is the best teacher, and by care in observ-
ing and comparing results, much may be learned. Study
carefully your own stove, and remember which kinds of
fuel give a quick, flashing fire, and which a steady, long-
continued heat. Observe the amount of fuel needed to
produce greater or less heat in the oven. Learn how to
increase the heat quickly or gradually, or to diminish it
as the case may require. Also how to detect the differ-
ence between a fire that is bright red on top but all
ashes underneath, and one that is a solid bed of glowing
coals. Test the oven by opening the door quickly, and
notice how the heat puffs out into your face, or see how
long you can keep your hand in the oven.
Compare the heat when there is a quick, blazing fire
Yo A en eee) eo ee a ee Ta Se
; , { Re, : oy a OD ae
i 4 ’ ry ¥
- 154 BOSTON SCHOOL KITCHEN TEXT-BOOK, ==
and all the draughts are open, with that when there is a
large body of fire and the dampers are closed, and still
again with that when there is but little fire. In this
way make your own standard of a very hot, a hot and a
moderate oven.
The general rules are as follows :— Rolls, biscuit,
breakfast-cakes, puff paste, game, and small pieces of
meat, require a very hot oven, and quick baking, — half
an hour or less. Have a bright fresh fire of clear glow-
ing coals, all through. Large pieces of meat, poultry,
etc., require a very hot oven at first. After five or ten
minutes check the fire. Have sufficient body to the
fire to last the required time without replenishing, or if
that be impossible, add a little fuel often that the heat
may be kept uniform.
Bread, pastry, and fish require a hot oven. Cae
ginger-bread, puddings, etc., a moderate oven.
Flour mixtures and other things that have to rise in
the oven, require heat from underneath to help in the
rising, and should be placed on the bottom of the oven,
with the rack underneath, if there be danger of burning.
If the oven be too hot on the top they will brown before
rising. A pan of water on the middle rack, or a paper
hood over the pan, will prevent them from browning
too fast. See page 205, Lesson XIX.
Meat requires more heat above than below, and should —
‘be placed on a rack in the pan, with the oven rack or
another pan underneath the dripping-pan to prevent burn-
ing the fat in the pan. In some stoves the heat may
be turned away from the bottom of the oven. Small
pieces of meat, scalloped dishes, and other things which
require only a browning of the surface, may be placed
on the rack near the top of the oven.
TIME-TABLE FOR BAKING. 155
The old notion that you must not look at anything
____in the oven is erroneous, and until you have learned by
i experience how to regulate the fire and oven, it is better
e to look at things as they are baking, and turn and watch
till you are sure they can be left without further care.
But look for only an instant at a time. Cultivate the
_ habit of opening and shutting the oven door quickly
but gently.
‘ae
TIME-TABLE FOR BAKING.
Baking Bread, Cake, and Puddings. Baking Meats.
Loaf bread .. . . 40to60 m. | Beef, sirloin, rare, per lb. 8 to 10 m.
Rolls, biscuit . . . 10to20 “ | Beef, sirloin, well done,
Graham gems .. . 30 ‘f perils) .).b ew ss ID tobe
Ginger-bread . . . 20to 30 ‘ | Beef, rolled rib or rump,
Spongecake. . . . 45to60 * DEC ad ices ca the tO Lome
Plain “* . « + « 804040 * | Beef, long or short fillet, 20 to 30 ‘“
Fruit “ . .. . 2to Shrs. | Mutton, rare, per lb. . 10. *
emirate, +. » 10 to 15 m. Mutton, well done, per
Bread pudding. . . 1h. ee ie, 15
. Rice and tapioca . . 1 ‘* | Lamb, well done, per Ib. 154%
| Seernnuading. .-.- 2to 3 |; Veal “ & eS 20s <
| Plum - weer 400 ae? bP ork. oe £8 es 30
Custards . . . . . 15to20 m. | Turkey, 10 lbs. wt.. . 3 hrs.
Steamed brown bread 3 hrs. | Chickens, 3to4 lbs. wt. ltol4 ‘
Steamed puddings . 1to 3 “ | Goose,8lb.... . ey
miecrist . + « . . about 30 m. | Tameduck- . . . . 40 to 60 m.
Pomoess, «*. «. . 80to45 * | Game “ eet de oe OO tO 40a
ebevwmenms . . . 6 to Shrs.| Grouse... . . . . SU Bent
Seeen mete ) + . Sto 4 * | Pigeons. «9. 2. 30 ‘*
Scalloped dishes . . 15to20 m. |Smallbirds . . . . 15t020 ‘
Venison, perlb.. . . Ibs
Fish, 6 to 8 lbs.; long,
thim Ash Giese.) «8 < 1h.
Fish, 4 to 6 lbs.; thick
x hahbote* so sie, Ls t4
Fish,small .. . - 20to30 m
yy UA pare e wr wy
Z FF tins
aes ee |
de. ft RAL VWos AnpAls 3 tte DE ted
Pre \
>
paar
15000 BOSTON, SCHOOL KITCHEN TEXT-BC 300K
Suggestion to the Teacher. _
This lesson should be combined with the following one.
Morning classes should mix the bread and make the Peay sh
as given in Lesson XV. a
Afternoon classes bake the bread and prepare the warmed
over potatoes. Follow the same order the next week.
- For full information about bread and yeast, see “Boston
Cook Book,” pages 36-76. “Food Materials and their 1
Adulierations,” by Mrs. Richards, pages 150-156. “Chem-
istry of Cookery,” by M. Williams, pages 194-210. rae
(ie Dei 4 yu VGA &
m Bn Aca oui a]
L. a4 WV . i}.
jr:
a rns | vet \ es
Nicene ye hone hd yulay le
a i; tlhe Ce a
Le . Bie sire. | idee
Bye Re ONL ve afc:
/ye. Lg NAY |
Pow bont \ Lesieelay wu. wl
a Neal pet ie ct a a
_ RECEIPTS FOR LESSON XIV. haat
RECEIPTS FOR LESSON XIV. —
YEAST.
1 large potato. lhp. tsp. sugar.
1 tbsp. hops (loose). 1 hp. tsp. salt.
1 pt. boiling water. Y tsp. ginger.
1 hp. tbsp. flour. i yeast cake or 14 ¢. yeast.
Wash, pare, and soak the potato. Steep the hops
in the water. Mix the flour, sugar, ginger, and salt in
a large bowl. Grate the potato into the flour mixture.
Let the hop water boil briskly for 1 m., strain it over
the potato, and mix quickly. If it does not thicken
like starch place it over the fire for a few moments.
If too thick add boiling water till thick as cream.
When lukewarm or at 70° add the yeast. Rise in a
warm place till frothy. Beat it down every % h.
Bottle and keep cool.
7 BREAD.
’ le. water or milk (lukewarm). XY e. yeast or 6 yeast cake dis-
¥ tsp. salt. solved in % c. water.
¥ tsp. sugar. 3 to 3% c. flour.
Put the salt, sugar, and yeast in the mixing bowl,
add the water, and when the sugar is dissolved add
about 3 ¢. of the flour and mix with a knife. Add
more flour till stiff enough to knead. Turn it out on a
floured board, and knead till it is soft and elastic and can
be worked without any flour. Put it back in the bowl,
cover with a cloth and tin cover, and let it rise in a
warm place (80°) till double its bulk (over night in
winter, 3 or 4 h. in summer). When light, work it
over in the bowl, doubling it over from the edges to the
centre of the bowl until smooth. Let it rise again till
Le. tondy: Kas
Peg
ieee
double its bulk, then divide into two parts, arene into
round or long loaves, or into biscuit.
rise, closely covered, till double its bulk.
oven (400° or 12 seconds by the hand).
40 to 60 m., biscuit from 10 to 20 m.
One third white flour and two thirds pee flour —
may be used in the same way, but without kneading.
Brown flour means any good flour prepared from the
The Health Food Company’s fine granu-
lated wheat flour’and some other brands, are improved
varieties of what was formerly called Graham flour. —
whole grain.
Questions on
—
. Whatis the meaning of bread?
2. From what grains is bread
made ?
3. Why does wheat make the
best bread ?
4. What is gluten ?
5. What is fermentation ?
6. How is bread dough made
light ?
7. How many kinds of fermenta-
tion ?
8. What is yeast ?
9. What conditions are necessary
to enable yeast to grow in
flour ?
10. What change takes place in
the flour when yeast is
added to dough ?
11. How can we tell when dough
is risen enough ?
ee lty Ne
/ 7 F ‘ a0 A. eG ON f :
SE w& Goh.
BOSTON SCHOOL KITCHEN TEXT-BO OK.
Lesson XIV.
12.
13.
14.
- What kind of a fire do we
. What for baking meat ?
. What for baking puddings ?
. What is pastry ?
. How do you make plain. pas-
. What would you do if any-
. What are the objections to
. Can it be made in a whole-
ee
alate, * —~ 2
ms age ro
Once more let it” a
Bake in a hot
Bake a loaf
What happens if it should rise
too long ?
Why do we bake bread ?
What foods require to be
baked in a very hot oven;
a hot oven; a moderate
oven ?
need for quick baking ?
try?
thing baked too rapidly ?
pastry as food ?
some manner ?
Ve ah. OM
|,
/ ae ; ; Pe Ae es
tte suit oe
ay Le hee
. wi 5 Pe
|
I
. WF q <<.
. f ar ea “*\ "i i ake Pa
‘ : ra 7 res, a
& ot im i
A 3 c ae P : Y : ‘ p- Y
~ § ym
Cure
ie.
.
Te ~
Co ee
;
yao”
at
x A
one : Pe . it
. 2 : | i>
dk
utilis 204%: LESSON XV. |
; THE CARE OF FOOD.
Your instruction would not be complete if we omitted
to tell you how to take care of food, both before and
after cooking, and how to prevent the waste that is so
often occasioned by lack of such knowledge.
It is a well-known fact that all albuminous substances
when exposed to the air soon pass into a state of de-
composition, or putrefaction. Milk sours; eggs, fish, and
meat putrefy; fruits and vegetables decay ; butter, fat,
and oils become rancid; preserves ferment; meal and
flour become musty, and bread and cake mouldy. It
is therefore quite important to know how to care for
our food, so that it may be kept in good condition as
long as possible.
As it is air, moisture, and warmth that occasion the
change in food, these must be excluded. So it is well
to have our store-rooms in a cool and dry part of the
house, and to keep many of our materials in air-tight
cans or jars. But even with all these precautions much
;food will be lost unless it is examined daily.
Nearly all groceries, such as rice, tapioca, raisins, meal,
and grains of all kinds, are best kept in large, wide-
mouthed bottles or jars. These are easily cleansed, and
the contents are plainly seen, and may be kept air-tight.
Small jars or bottles are suitable for soda, cream of tar-
tar, spices, and other articles usually purchased in small
1l
162 BOSTON SCHOOL KITCHEN TEXT-BOOK, =
quantities. Air-tight tin cans are suitable for tea, coffee, %
crackers, etc. Covered buckets are convenient for flour
and sugar.
Keep the jars and boxes fh ou the outside, and
when they are empty, or at regular intervals, cleanse the
inside. Be careful never to handle them with sticky or
floured fingers. ie
Do not put moist articles in tin. Do not keep any- —
thing in paper bags; they break easily and give a very
untidy appearance to a pantry. Empty the bags as
soon as the stores are sent in from the market. Fold
the bags and put them away neatly to use for other
purposes.
Do not keep milk in a tin can. Pour it into a large-
mouthed pitcher or jar, or into a shallow pan. All
dishes in which milk is kept must be thoroughly washed
first in cold water, then in hot suds and scalded with clear
boiling water and dried perfectly, or the milk will sour —
quickly. Keep anything that has a strong odor away
from milk, cream, or butter, as these articles absorb
odors readily.
Fruit should be kept uncovered in a cool, dark place.
Examine it often and remove all decaying portions,
Salt fish has a disagreeable odor, and it should be cut
into small portions and packed in glass jars. Onions
and other strong vegetables should be kept covered in a
dark cool place, and where there are no other foods. |
Lemons should be put into a jar and covered with
cold water, with a saucer over them to keep them under
the water. They will keep fresh and juicy for a long
time. The water must be changed twice a week. Lemon
and orange peel may be dried and grated, or put into al-
cohol and used for flavoring. Cranberries may also be
LESSON XV.—CARE OF FOOD. 163
kept for some time, if covered with cold water. Extracts,
spices, etc., should be kept air-tight that their strength
be not wasted.
_ Meat and fish should be examined as soon as they
come from the market and be wiped all over with a damp
cloth. Then put them on a plate, never in paper, in a
cool dark place, not on the ice, but near it. In warm
weather examine the meat carefully, particularly in the
folds and crevices, as sometimes there are minute eggs
on it. The marrow, or soft, fatty substance, should be
removed from the backbone in mutton and lamb; also
the pink skin over the fat, and the thin shiny membranes
under the chops and steaks, as these spoil quickly and
then taint the whole piece.
Fresh vegetables should also be examined daily.
Dripping and other fats should be re-melted often, as
they keep better in a solid than in a broken form.
Eggs should be wiped as soon as brought in, and the
shells may then be used for clearing coffee.
Cooked food should not be shut up tightly when hot.
Clean and scald the bread and cake jars every other
day, and never let the crumbs and broken pieces accu-
mulate in the jars.
Remnants of food should never be put away on the
large table dishes, but on small ones kept for that pur-
pose. They should be utilized in some way as soon as
possible. In preparing a breakfast or lunch see what
use you can make of the “ left overs” before you decide
on using new material. __
Cooked vegetables will sour quickly in hot weather,
especially if seasoned with butter or milk. It is better
to cook in small quantities and have just enough, than
_ to have large portions left over.
164 BOSTON SCHOOL KITCHEN TEX!
Keep Eee iene im a penter Boe. see
shelves washed and wiped dry, the crumbs removed ; f1 1
molasses jug outside, free from stickiness; the lard and
dripping pail free from grease. And be sure that no —
rancid fat, or wormy meal, or mould, or anything hag
tionable be allowed to remain there.
Inspect the refrigerator daily, and clean the Bie! and
pan as well as the inside.
Suggestion to the Teacher.
J The chapter on the Care of Food is inserted here merely a
‘ae as a matter of convenience. The information contained in
it should be given in connection with the foods as they are
used in the various lessons.
Re Ost Ulin
asain wil BV panes dloneg T Pe
ASS) \ Ko o' & Une daar cad Rw 4 p>
Um ¢ ee nen ual ee lt
Pa e ae Wu! ANS + eas
Belk, + teen yoke: Vile 4
(cuitened eo beak dle
pamarhtetin yes Ginainlsiijemniaiee saci Te 4
‘ a eT Laer i * *
ae ; } dirs a *
DR oo ch oie at : ot gk eal ea
RECEIPTS FOR LESSON XV. 165
RECEIPTS FOR LESSON XV.
7 PASTRY.
1 hp. ec. pastry flour. 1 tbsp. dripping or butter.
1-ssp--baking-powder. 1 tbsp. lard.
1 ssp. salt.
Sift flour, salt, and baking-powder together, and rub-
er-chop in the dripping. Mix quite stiff with cold
water (4% c. or more). Turn out on a floured board,
pat into Pp flat cake, roll out 14 inch thick, and spread
| the Yard over the surface. Sprinkle with flour, fold over
and over, and roll out again into a long narrow strip.
Then roll over and over like a jelly roll, and cut off
_ from the end as needed. This receipt makes just
enough for two crusts for plates of the usual size. Divide
the dough into two parts, turn each half over on the
side and pat into around shape. Then roll uniformly,
keeping the shape circular till it will fit the plate.
PIES WITH NO UNDER CRUST.
Make all fruit pies in a deep earthen dish and without
an under crust. Fill the dish with fruit, add sugar and
cold water. Cut a strip of paste 14 inch wide, wet the
edge of the dish, lay the strip of paste on the wet edge,
wet the paste, then cover with a piece of paste the size
of the top of the dish, press the edges gently, trim and
bake in a hot oven about 30 m., or until the fruit is soft.
-
> APPLE PIE.
Wipe and cut sour apples in quarters, remove the
cores and skins, and cut each quarter in two pieces »
rete
166 BOSTON we
iotet ee Mow 1
and if not juicy add ¥
, , ite
om RHUBARB PIE,
Wash and cut the stalks into inch-pieces. Allow — u
% c. sugar and 1% c. water to each c. of fruit. ~
, q
PIES f No Upper CRUST. ae
Line a shallow nia with the paste, let it come %
inch over the edge, turn the paste under to fit the plate,
and make a scalloped edge by pressing it with the
right forefinger between the thumb and finger of the left
hand; or roll the crust to fit the plate, wet the edge, and
lay a narrow strip of paste on the rim.
SQUASH PIE.
1% c. squash. ¥% tsp. salt. .
le. boiling milk. : ssp. cinnamon, +9
4 ¢. sugar. 1 egg. ‘a |
Use a dry mealy squash, stew and sift it, then add
the other materials. Bake 30 m., or until it puffs up
all over.
CUSTARD PIE.
3 eggs.
3 tbsp. sugar.
1 ssp. salt.
1 ssp. nutmeg.
3c. scalded milk, =
a
Beat the eggs until light, add sugar and salt,and beat
again; add spice and scalded milk. Strain into the | 4
plate. Bake slowly, and the moment it puffs and a a
knife-blade comes out clean it is done.
PIES WITH Two CrUusTs.
Mince and other pies which are to have both upper
and under crusts should be baked on flat or very shal-
low plates.
Roll each crust to fit the plate that there. may be no
waste. The upper cryet may be rolled a trifle larger,
and the fulness thrown back into the centre to allow for
the shrinking in baking. Make several holes in the
upper crust of meat pies to let the steam escape.
PLAIN MINCE Pixs.
1c. meat. ¥% ¢. raisins,
2c. apples. « , ¥% c. currants.
1 tsp. salt. | 1c. of sweet-pickle vinegar, or
1 tsp. cinnamon. ¥% ec. water and juice of
1 tsp. allspice. 2 lemons.
1c. brown sugar.
Use any remnants of cold steak or beef, which have
been simmered till tender. Chop fine, the meat, ap-
ples, and the stoned raisins. If you have no sweet-
_pickle vinegar boil the plain vinegar, sugar, spice, and
raisins together for 10 m. Then add the other mate-
rials and cook until the apples are soft.
LYONNAISE POTATOES.
&> 1 pt. cold boiled potatoes. 1 tbsp. minced onion.
¥ tsp. salt. 1 tbsp. dripping.
¥4 ssp. pepper. 1 tbsp. chopped parsley.
Cut the potatoes into half-inch dice and season with
salt and pepper. Fry the onion in the hot dripping
until light brown, add the potato. Stir with a fork till
hot. 1 tsp. of vinegar gives the potatoes a good flavor.
%
they have absorbed the fat. Add the parsley and serve ©
2 Bi CrEameD sens
1 pt. cold potatoes.
¥% ce. milk.
spk. pepper.
Cut the potatoes into dice or thin slices.
milk into a shallow pan, and when hot add the potatoes
and cook until they have absorbed nearly all the milk. .
Add the butter and seasoning, cook 5 m. longer, and _
serve hot. .
Questions on Lesson XV.
1. How may cold boiled potatoes | 7.
be utilized ? ‘
. What is parsley ? 8.
2
3. What happens to our food if
it is left exposed to air and
4, How should groceries and dry
materials be kept ? 10.
_5. Why not keep moist articles
in tin ? ABs
6. Why should canned. food be
poured at once from the] 12.
cans when opened ?
moisture ? 9.
4 tbsp. butter.
¥ tsp. salt. A 1%
1 tsp. chopped parsley.
Put the
s
‘Age paper bags suitable to: (a
keep food in? :
Why is it better to keep milk
in a shallow pan parher than "as
in a can ? —
How are lemons and cranber-
ries best kept ?
Shall we keep butte
and
onions in the same closet ?
How often shall we examine
the bread and cake jars?
Why should we clean the pan
and spout of a ic 3 ?”- ee
LESSON XVI.
THE ADAPTATION OF FOOD TO AGE, OCCUPA-
TION, CLIMATE, AND MEANS.
WE have learned that we need a variety of food in
our daily diet, and that the selection of food should be
determined by the state of health, and by individual di-
gestive power. Age, occupation, climate, and our means,
should also influence our choice. ay
Children and growing persons need the most nutri-
tious food, and plenty of it at regular intervals, but
nothing stimulating or exciting. They should be re-
quired to take sufficient time for eating, and should be
taught to masticate everything slowly and thoroughly.
They should eat milk, whole-wheat and corn-meal bread,
oatmeal, farina, wheatena, and hominy mush; plenty of
ripe fruit, raw and stewed fruit sweetened.
They may have a small portion of beef, mutton, veni-
son, or poultry, either roasted, broiled, or boiled; baked
potatoes, asparagus, lettuce, celery, and spinach; green
peas, beans, and sweet corn provided every hull be first
broken or cut. They may eat eces sparingly, either
plain or in omelets and custards; plain sponge cake and
einger-bread ; ice-cream, if eaten slowly and not too hard
and cold; simple puddings made of fruit and bread,
tapioca or farina; plain molasses cookies, whole-wheat —
cookies and wafers.
iis! a i io
172 BOSTON SCHOOL KITCHEN TEXT-BOOK.-
Children should avoid eating hot bread ei ovenie a
cakes ; fried meats, fried cakes or doughnuts; any highly — an
od food, rich gravies, rich pastry and cake pickles
and preserves ; sago, arrow-root, and other starchy foods
except when combined with milk, eggs, or fruit, and eaten
with cream and sugar; raisins unless stoned and cooked
three hours; and especially veal and pork. They should
not drink tea, coffee, or any other stimulant.
Milk should enter largely into the diet of children.
It contains caseine or flesh-forming material, cream and
sugar, which are heat producers, mineral salts for the
bony structure, and water as a solvent for all the other
materials necessary in nutrition. It should be taken
slowly and with rolls or mush, or sipped by the spoon-
ful. Milk as taken into the stomach is a fluid, but as.
soon as it meets the acid of the gastric juice, it is changed
to a soft cheese-like substance. Ifa large portion of milk —
be swallowed suddenly it will form a lump of dense
curd which rolls over and over in the stomach like a
heavy weight, and as the gastric juice can only attack
its surface, it digests slowly. But if taken slowly, the
curd forms in small lumps which break up easily every
time the stomach turns them over, and the gastric juice
readily dissolves them.
All children have a fondness for sugar,. which is nat-
ural and should be gratified in moderation, rather than
repressed. Do not give them candy, cake, and sweet-
meats, however, between meals; but give them occasion-
ally, as a part of the dessert, either pure block sugar,
maple sugar, or simple home-made candies.
Aged people should, have a diet much lke that of
children, only less abundant. They should eat in small _
quantities often and regularly, and eat only plain whole-
LESSON XVI.— OCCUPATION, CLIMATE, ETC. 173
some food that may be easily digested. Many of the
ills of old age might be avoided by a simple diet.
Adults may have a variety of wholesome food cooked
in different ways and adapted to their occupation.
Occupation. If the occupation tax the muscular
strength use muscle-making food; not wholly meat as
many suppose, for you will see by the charts that there
are many foods that contain as much as, or more, pro-
teid matter than meat, namely, peas, beans, cheese, and
some grains.
Those who labor or exercise in the open air need a
large quantity of wholesome food, and it need not be the
most digestible, as they require food that will stay by
them.
Persons engaged in sedentary occupations, or who
take little exercise and live in close, confined rooms,
cannot digest as much, or as easily as those who labor
out of doors. They should have food that contains a
great amount of nutriment in a small compass, and it
should be prepared in the most digestible form. Those
who tax their brains severely, should have some animal
food, and the most digestible forms of starchy and
warmth-giving food, and avoid any excess of fat.
Climate and Season. People who live in cold climates
find it necessary to consume large quantities of fat in
the form of blubber oil and oily fish, as a protection
against the severe cold.
Those in extremely hot climates live on rice witha
small amount of olive oil, flesh, or fish.
Animal food is a better diet for cold weather than for
hot. Fat is not digested easily unless some exercise
be taken. It is therefore a suitable winter diet for labor-
ing people. Fruits, vegetables, and grains eaten with
‘abot Nea ‘ et mT '
1 RY RAN eal by ene ie anv uh, eee vc
vhs
174 BOSTON SCHOOL KITCHEN TEXI-B tad
milk, butter, or oil furnish the carbo-hydrates needed ns
summer. ag
Means. People who have only limited means should
choose the foods that contain the greatest amount of nu-
triment for the least money. Li
It will be seen by the charts that corn meal, whole-
wheat flour, oatmeal, dried peas and beans are
THE CHEAPEST FOODS.
Indian corn is used in many forms. Some varieties
which contain a large proportion of sugar are eaten
green from the cob asa vegetable. The whole grains,
hulled, are eaten as samp, or hulled corn; broken grains
of various sizes, as hominy ; the ground grains, as either
coarse or fine meal. Cornstarch, a very fine powder,
is prepared from Indian corn. Meal grows musty very
quickly when ground by the old process, owing to the
moisture of the corn and the heat of the stones. In
the new-process, or granulated meal, the corn is first
dried for two years, then ground into coarse grains like
sugar. Corn meal, when cooked, is best made into small
loaves or cakes and eaten hot. It is rich in nitrogen, |
and contains more fat than the other grains. This
causes it to attract the oxygen from the air, and spoil
rapidly. It should be purchased in small quantities.
It is suitable for a winter diet and is a cheap, whole-
some food, adapted to strong laboring people, and to
those who are deficient in natural warmth; but it is
heating for persons with weak digestion, and should not a .
be given to scrofulous children, or to invalids when there i
is any inflammatory condition of the system. y
Oatmeal is highly nutritious, being richer in nitrogen Bs
a"
a
‘LESSON XVI.— CHEAPEST FOOD. 175
than any other grain ; but as it does not contain a tough,
adhesive gluten, like wheat, itis not easily made into
fermented bread. Its nitrogenous matter resembles
caseine more than gluten, and is called avenin (from
-avena, “the oat”). It is used as a mush or porridge, eaten
with sugar and milk. It is rich in food for muscle and
brain, useful for children and laboring people, but irritat-
ing to many people whose digestive powers are weak.
Rye meal and flour are used, more especially in New
England, in the form of bread and mush. Rye is sweeter
than wheat, and makes a moist bread which can be kept
for some time without becoming hard and unpalatable.
Rye should be purchased in small quantities, kept in a
cool dry place, sifted and examined thoroughly before
using.
Barley is used in soups and sometimes in gruels. It
cannot be made into good bread, as it has too little glu-
ten. It is nutritious, being rich in phosphates. It con-
tains starch and mucilage, and in the form of gruel
makes a soothing drink in fevers. The husk is removed,
the grains are ground and polished, and then it is termed
pearl barley.
Buckwheat has less flesh-forming and more heat-giving
elements than wheat. It is therefore suitable only when
used in cold weather and by those who labor hard or
exercise freely. It is used principally in the form of
eriddle-cakes. These should be eaten sparingly and not
be depended upon for nourishment. + Children should
never eat them. The custom of making a breakfast of
buckwheat cakes and syrup has been the cause of
years of indigestion with many people.
Rice contains very little of the flesh-forming element.
It has more starch and less fat than any other grain.
EV Feit a,
no T eae y
hr
wi" 7 Ne ales c
a0 = : ee ar E a ee
ae a rth, pod x r : a A PP?
y spate 4 ek Pe) } {is J om - .
ae ~ 7 ; 2 re hiey Valea
, v . 3” ~ _*
5 ; 3 SS
ta ee % pare
he , Fi
176» BOSTON SCHOOL KITCHEN TEXT-BOOK.
It is cheap, and is largely used by people in very hot
climates. It should always be used with milk, eggs,
or some fatty substance, and is a suitable summer diet.
When rice is cooked in a large quantity of water,some
of the nitrogenous and mineral constituents, of which
rice has but a small amount, are lost in the boiling
water, and unless the water be used for soup, to boil
rice is a wasteful process. Steaming is a much easier
method and more economical.
PEAS AND BEANS.
The seeds of leguminous plants, such as peas and beans,
contain a large proportion of albuminoids in the form 3
of vegetable caseine. They are deficient in fat, but rich =
in mineral matter. | |
They are used in the green unripe state as afresh vege-
table. They should be cooked in soft water, using just a
enough to soften them, and when done the water should
boil nearly away, and the little that is left should be
served with the vegetables that all the soluble matter _ =
may be saved. Green peas and beans are easily digested =
if the hulls are broken by a fork or the teeth, but if swal-
lowed whole none of the digestive fluids can penetrate a
the hull, and serious illness often results, ;
The dried varieties are less digestible than the green,
and need long, slow cooking in water to render them
suitable for food. They contain a bitter substance, ~
which may be removed by soaking and changing the
water.
As they are deficient in potash salts, some authorities
recommend adding a small amount of bicarbonate of
potash to the water in which they are cooked as well as
a
a
> =
x
LESSON XVI.— BEANS AND PEAS. 177
to that in which they are soaked. This makes them
more soluble.
Peas are used for soups or purées; the split peas are
- better than the whole, for the hull being removed they
are more easily cooked and more digestible. Dried
beans are used in soups, bean porridge, and baked with
_ pork.
Suggestion to the Teacher.
Much valuable information may be given to the pupils,
by means of the charts and museum, but as all schools will
not be furnished with these aids to instruction the teacher
should thoroughly inform herself, and teach the pupils at
each lesson respecting the composition of food, its cost, and
the amount of nutriment as proportioned to the cost.
RECEIPTS FOR LESSON XVI.
SPLIT-PEA Soup.
¥% ¢. dried split peas.
3c. cold water.
¥ tbsp. butter.
¥% tbsp. flour.
4 tsp. sugar.
4 tsp. salt.
1 ssp. white pepper.
Milk to thin it.
Pick over and wash the peas. Put them with the
cold water on the back of the stove. Let them soak
yh. then simmer 2h. or until soft. Rub them through
a fine strainer, and put on to boil again. Add milk or
water to make it like a thick soup. Cook the flour in
the hot butter, and add it to the strained soup when
boiling. Add the seasoning, and serve with crotitons
or crisped crackers.
A small slice of onion may be boiled with the peas.
When there is sufficient time the peas should be soaked
before cooking.
ScorcH BROTH.
2 tbsp. butter or dripping.
1 tbsp. flour.
¥ c. pearl barley.
2 Ibs. neck of mutton.
2 qts. cold water.
¥Y/ c. each of carrot, turnip,
onion, and celery.
2 tsp. salt.
1 ssp. white pepper.
1 tbsp. chopped parsley.
Pick over, and soak the barley over night or several
hours in cold water. Wipe the meat with a clean wet
cloth. Remove the fat and skin. Scrape the meat
from the bones and cut it into half-inch dice. Put the
bones on to boil in 1 pt. of cold water, and the meat in
3 pt. of cold water. Let the latter boil quickly, and
after it has boiled 20 m. skim off the fat, and then add
the barley. Cut the vegetables into % inch dice, fry
RECEIPTS FOR LESSON XVI. 179
them 5m. in 1 tbsp. of the butter, and add them to the
meat. Simmer 3 or 4 hours, or until the meat and
barley are tender. Strain the water in which the bones
have simmered. Cook 1 tbsp. of butter in a saucepan
with 1 tbsp. of flour. When smooth, add the strained
water gradually, and stir into the broth. Add the salt,
pepper, and parsley. Simmer 10 m. and serve without
straining.
STEAMED BROWN BREAD.
1c. corn meal, y% tsp. soda.
lc. rye meal. ¥Y% c. molasses.
¥% c. wheat flour. 1 4c sweet milk.
¥ tsp. salt.
Mix meal, flour, and salt. Mash the soda, sift it into
the meal, and mix thoroughly. Add the molasses and
milk, then beat well and turn into a greased mould,
cover and steam 274 h. Or use small cups, cover with
greased paper, and steam 1 h.
SCALDED CORN CAKE,
¥ c. fine white corn meal. Boiling milk, or water
1 ssp. salt. enough to scald it.
Mix the meal and salt. Stir in boiling milk until
the meal is all swollen and the mixture is thick enough
not to spread when put on the griddle. Grease the
griddle with salt pork fat, drop the mixture on with a
tablespoon. Pat the cakes till about % of an inch
thick. Cook them slowly, and when browned put a
few drops of fat on the top of each cake and turn them
over. When the other side is browned serve them, and
eat with syrup or in the place of bread with meat.
ari a a a be tm
180 BOSTON SCHOOL KITCHEN rex T-BOOK.
FRIED CORN-MEAL Mush.
1c. corn meal. | 1c. cold milk. .
¥ tsp. salt. 1 pt. boiling water.
¥ tbsp. flour.
Mix the meal, salt, and flour, and wet the mixture
with the milk. Stir it gradually into the boiling water.
Stir often, and after 10 m. cook it over boiling water for
30m. Then turn it into a wet bread-pan, and when
cool cut in half-inch slices. Cut each slice in two pieces
and dip them in flour. Fry several slices of breakfast- __
bacon or salt pork, drain them, fry the mush in the fat, |
and serve the bacon with the mush. | a
F Questions on Lesson XVI. | -
4 1. What kinds of food are suita-| 4. What are some of the cheapest 7 ,
; ble for children ; old people ; foods ? —
; for those who labor in the| 5. In how many forms is Indian - ES
open air ; for those who work corn used? a
with their brains; for those | 6. What is its value as food ?
who live in cold climates ? 7. How is rye meal used ?
2. How should milk be taken ? 8. What is the best way to cook
3. How are beans and peas used ? rice ? ‘a
esc de Nod acres urnlonastal J fern d 90
non pee ala iy WY ae eer NX
al mes: xD FY SOY.
dower Mage is
DW act. ae ou) Now OXLOWW
win ° \\ dard lous.
ag
s > ot!
Ps * fs
4 a
4
pe fh A et nin coer ee
°
Coen Wa 1 To, CO rd voli © Bt
QOS oe uy Yedd. t volte + | 4
dodty \new do nium. He yrolle ari ae
Kr Sood WOUES TIN ib preey Jon hal
Lt, nk UI Crvnd ia An a
st | Fu Us) aH. Cid d saan “a w iF
Pr. ¢ UL Boe Cod pes ie | d ) .
re be oo <. Guo —.
be peekdsh mle ted om
va try, Shands : ifn, 04.0 . ‘a
ri] t. ae OSU 3] a yor wodiu
Ned — ae 4
| AA, rele wh es .
_ tar sure , a Ea: : wer y
CAL al) Se hd pewdes a
SO emery Oe yea a
SCAN av coahgeug dh ae aa “
edn (ny Ctl Rent odd 4 t be
: See odd oie 1) agp ute :
ee ee a |
ees. . zs A
Ya, \rr hen iyo. "Way, Pena | Vavaes
| e Pre Ws Be /\ SY AD Y
fy ©. Rug hit Yn ap A AVLAVAVA
| j Poin f ey
& it f Ye all © Ae =
. , | Lew 8
se) WAN 4 / 4 YY. |
a ry y VLA A 10.4 :
4 i, / a) if —_ :
be G . is Wie: LESSON XVII. Wee eer f |
yl 8.? bccn eae
aU ee ee POULTRY.
TuE flesh of poultry has less red blood and is drier
than the flesh of animals. It is not marbled with fat,
. and as it abounds in phosphates it is valuable food, par-
ticularly for invalids.. The fibres are not closely con-
nected by tough membranes, and are therefore easily
separated and digested.
The best chickens have soft yellow feet, short thick
legs, smooth moist skin, plump breast, and the cartilage
on the end of the breastbone is soft and pliable.
Pin feathers always indicate a young bird and long
hairs an older one. Old fowls have long thin necks
and feet, and sharp scales; the end of the breastbone is
hard, the flesh has a purplish tinge, and there is usually
a large amount of fat.
To PREPARE A FOWL FOR COOKING. .
Pick out the pin feathers, remove the hairs by singe
_ ing over a blaze, and wipe with a damp cloth. Cut off
the head, slip the skin back from: the neck and cut the
neck off close to the body, leaving skin enough to fold
over on the back. Remove the windpipe, pull the crop
away from the skin on the neck and breast and cut it
off close to the body.
Never cut the skin on the breast to remove the crop,
but take it out from the end of the neck. Cut out the
Sit
184 BOSTON SCHOOL KITCHEN TEXT-BOOK.
| cae oe
under the liver. When the membranes are all loosened,
~ iS ¥ o: ‘
oil bag in the tail. Make an incision near the vent, in-
sert two fingers, loosen the fat from the skin, and sepa-
rate the membranes lying close to the body. Keep the a :
fingers up close to the breastbone until you can reach~
in beyond the liver and heart, and loosen on either side
down toward the back. This will enable you to avoid ; a
breaking the gall bladder which lies on the left side
clasp the fingers round the gizzard and draw everything
out. The kidneys and lungs will not come with the
others, and must be looked for in the hollows near the
backbone and between the ribs. Wipe the chicken in-
side and outside with a damp cloth. |
Lf the chicken is to be baked or botled whole fill the cise
where the crop was with stuffing, and put some inside
the body. Skewer or tie the legs and wings close to
the body.
If the chicken is to be broiled split it down the entire
length of the backbone, before removing the entrails. —
If to be stewed or fricasseed, cut off the legs and wings
at the joints. Cut from near the vent through the mem-
brane lying between the end of the breastbone and tail, _
down to the backbone, on either side. Then remove the
entrails. Break off the backbone just below the ribs, cut _
through the cartilage dividing the ribs, and separate the ;
collar-bone from the breast. ‘
To clean the giblets: Slip off the thin sac round the
heart and cut out the veins and arteries. Remove the liver
and cut off all that looks green near the gall bladder,
Be careful not to break the gall bladder. Trim off the
fat and membranes from the gizzard, cut through the
thick part, open it and remove the inner lining without ’
breaking it. Cut off all the white gristle and use only —
LESSON XVII.— VEAL. 185
the thick fleshy part. The trimmed gizzard, liver, and
heart are all that are used. Wash and soak them in
cold water, then stew them until tender.
VEAL.
The fat of veal should be white and clear, and the
lean meat pink or flesh-color. White veal, or that from
a calf less than six weeks old, is unfit to eat. Veal has
but little juice, flavor, and nutriment, but as the fibres
are tender and it contains much gelatine, it is a favorite
food with many people. It may be cooked in a variety
of ways and is made palatable by the addition of proper
seasoning and savory sauces. Jt should always be
thoroughly cooked, as under-done veal is not wholesome.
It should never be depended upon for nourishment, but
may be used occasionally to give a variety.
Suggestion to the Teacher.
This will be an expensive lesson if a whole fowl be used
for each of ten lessons, therefore I would suggest that two
fowls be purchased and made to serve for five lessons each.
If three can be afforded, use two for four lessons each, and
the third one for the last two lessons. Keep one fowl whole
as long as possible to use for illustration. Singe half of the
fowl and show how to remove the crop, oil bag, and entrails,
and the kidney and lung from one side.
The pupils have learned how to prepare stuffing in the
fifth lesson ; but it will be well to show them where and how
to stuff a fowl, and also hew to truss it for baking, but do
not have them bake it. |
From the half of the fowl that has been cleaned take off
the leg and wing, and use these for a fricassee in the first
lesson. Use the other leg and wing in the second lesson.
tions of fowl] until tender, brown them in hot fat, and serve
ge ee ae ae aM
186 BOSTON ‘SCHOOL KITCHEN TEXT “BOO! cee
The second day split the fowl down the pak ru ek
the breast and half the back for each of the third and je
lessons. Use the second fowl in the same way for the next — Ps,
four lessons, and for the fifth day use half the third fowl at
each lesson. This will enable you to have at each lessona __
whole fowl or half of one for illustration, and show howto
bake a fowl and also how to make soup and fricassee at each
lesson.
Proportion the receipt for the chicken soup and fricassee,
according to the amount of fowl used. Simmer the por-
on toast or not, as you please. Reserve part of the broth
and put it with the bones and boil again for soup. For the
soup use as much milk as chicken broth, boil it, thicken
with flour in the proportion of 4% tbsp. of flour to 1 c. of %
liquid and season to taste with salt and pepper. Serve with
crottons or crisped crackers.
This lesson may be given as a dinner and the pupils may
have some practice in estimating its cost (see table of cost
of food, pages 223-225), and may become familiar with the
time required for its preparation, and with the proper order
of work.
In the spring classes, veal may be substituted for chicken,
cream rice pudding for the scalloped apple, steamed rhu-
barb for the cranberries, and lettuce for the cold slaw. —
:
RECEIPTS FOR LESSON XVIL. 187
4
RECEIPTS FOR LESSON XVII.
CHICKEN FRICASSEE.
Clean the chicken, and at the joints cut into pieces
for serving. Cover with boiling water, add 2 tsp. salt
and 1 ssp. pepper.
Simmer till the meat is tender. Remove the large
bones and cook them again in the water. Dredge the
meat with flour and brown in hot dripping. Put on
toast on a hot dish.
Strain the broth, and remove the fat. To 1c. chicken
broth add 1 c. milk and thicken with 2 tbsp. flour
cooked in 1 tbsp. butter, as directed for white sauce.
Add more salt and pepper if needed, and 1 ssp. celery
salt and 1 tsp. lemon juice.
VEAL FRICASSEE.
The ends of the ribs, the breast, the neck, and the
smaller part of the knuckle may be utilized in a stew
or fricassee.
Cut the meat, 2 Ibs., in small pieces and remove all
the fine crumbly bones. Dredge with flour and brown
it in dripping or salt pork fat. Cover the meat with
boiling water, skim as it begins to boil, and add 2 small
onions, 1 tsp. salt, and 1 ssp. pepper. Simmer until
very tender. Remove the larger bones, add a flour
thickening and more seasoning if necessary. Cook 10
m.,add % c. of milk and 1 tbsp. of butter.
Potatoes and dumplings may be cooked with the veal
if a stew be desired. |
Te
EP a - > - ee a os
a z : 7 iat
9 ee
188 BOSTON SCHOOL KITCHEN TEXT. A
yy CRANBERRIES.
1 ¢. cranberries. im % ¢. cold water. 3
¥ ¢. sugar.
Pick over and wash the cranberries, put them ina __
granite saucepan, sprinkle the sugar on top of them,
pour on the water, and after they begin to boil cook
them 10 m., closely covered, and do not stir them. “a
Push them down with a wooden spoon if they are in-
clined to boil over. The berries will be tender, will
jelly when cold, and are much nicer than when sifted.
STEAMED RHUBARB.
1 c. rhubarb. | % ce. sugar.
Wash the rhubarb and cut into inch-pieces. Put it
into a granite double boiler, sprinkle the sugar over it
and steam until soft. Do not stir it.
*
CABBAGE OR COLD SLAW.
1c. shaved cabbage. 1 egg.
1 tsp. salt. 4 c. milk.
¥ tsp. mustard. 1 tbsp. butter.
spk. cayenne. ce. vinegar.
1 tbsp. sugar.
Trim off the decayed leaves, cut into quarters, soak
awhile in cold water, drain, cut off the hard stalk, then
slice or shave it off in thin strips. Mix the salt, mustard,
cayenne, and sugar, add the beaten egg, the milk, butter,
and vinegar. Cook it in a small saucepan over the
fire, or in a double boiler, stirring constantly until it __
thickens like a custard. Pour it while hot over the
cabbage and set away to cool. Be aon
eee cEIPTs FOR LESSON XVII. 189
LETTUCE.
Pick off each leaf and wash it separately in cold
water; remove any decayed portions, drain and arrange
in a deep dish, the outside leaves on the edge and the
inner ones in the centre. Serve with salt, pepper, oil,
and vinegar, and sugar if preferred, or with a dressing
like that given with cold slaw.
SCALLOPED APPLE.
¥Y oc. sugar. XY ce. butter.
Y ssp. cinnamon. 1c. soft bread crumbs.
¥ lemon rind grated. 3 c, sliced apples.
Mix the sugar, cinnamon, and lemon rind. Melt
the butter and stir it into the crumbs. Butter a pud-
ding-dish, put in 1% of the crumbs, % of the apple, and
sprinkle with % of the sugar. Then put in another
layer of crumbs, apple, and sugar and the remaining”
half of the crumbs on the top. If the apples are not very
tart add the lemon juice to each layer; and if they
are not juicy add % c. of cold water. Bake slowly,
covered at first, and when the apples are soft remove
the cover and brown the crumbs. Serve with cream.
You may use ripe berries in place of the apples, and
oatmeal or wheat mush in place of the bread crumbs.
ot
CREAM RICE PUDDING.
2 tbsp. rice. Zc. milk.
2 tbsp. sugar. spk. salt.
1 ssp. nutmeg.
Pick over and wash the rice. Put-it in a shallow
baking-dish. Dissolve the sugar and salt in the milk,
Le nee pe had Fea eg ae pe eS
Age: A Bad oy Sees eee May
aia Y J eye) : : Sees
me . ge :
par
ice
ing i
7
: Serve hot with butter.
oe preferred.
Questions on Lesson XVII.
1. How does the flesh of poultry
differ from that of animals 2
2. How would you prepare a fow]
for a fricassee ?
3. What parts of a fowl are not
used as food ?
add the nutmeg, and pour it over the rice. —
the first half hour, stirring often, then increase thee eat
and cook until the rice is tender and slightly browned. %
Raisins may be added, if A
_aen
Ut ge mer te
os ot
Ly
A:
4, Why should veal be thoroughly _
cooked? ee),
5. How do cranberries grow ?
6. How should they be cooked ?
7. What part of a plant is rhu-
barb ; lettuce ; cabbage? |
OY idle . aed, 4
AG fmecbad
ee }
) a a 2 Ie vearee Og a | C. i
, vali Aut 4 hetr he.
, AAAESSON XVIII.
|
FISH.
an mm hm
t. rling udu 18 cen
Fisu, on account of its abundance, cheapness, and
wholesomeness, is invaluable as an article of food. It
is pound for pound less nutritious and less stimulating
than meat, but is rich in phosphorus and has a large
proportion of nitrogenous material. The white varieties,
like flounder, halibut, cod, and haddock, have the oil in
the liver, and are the cheapest and most digestible.
Red-blooded fish, like salmon, mackerel, and blue-fish,
have the oil distributed through the body, and the flesh
is dark. They are nutritious for those who can digest
them, but they are too rich and oily for invalids.
Fish should be perfectly fresh and thoroughly cooked,
or it will be very indigestible and sometimes poisonous.
The flesh of good fresh fish is firm and hard; if not
fresh it will be soft and flabby.
Fish, after being dressed at the market, should be
cleaned by scraping, if necessary, and by wiping with a
cloth wet in cold salted water. As they are slippery
to handle, dip the fingers into salt while dressing them.
Fish may be cooked in a variety of ways, but broiling
and baking are the most wholesome methods. Small
fish and pieces of large white fish are good if fried, but
oily fish should never be fried.
13
ne
y) pen
oa et el
babar
1 ney, ailcitwe /30. \~ aha
194 BOSTON SCHOOL KITCHEN TEX’
It will be impossible in twenty lessons to give more tha fe ;
one lesson on fish; but several ways of cooking may be
shown from one fish, then, by following the general direc-
tions as given in the receipts, the pupils may cook any kind
of fish at home. :
For the lesson: Procure a haddock, weighing 2 Uh or 3a
lbs., also a cod’s head. Have the fish cleaned, but left
whole. Show how it may be stuffed and prepared for bak-
ing. Then cut off the head and end near the tail, and re-
serve them with the cod’s head for a chowder. Cut off the
thick end as far down as the opening, fill the inside with —
stuffing proportioned after the rule on page 197. Sew and
bake, or steam it, in milk enough to baste it. Cut off a square
piece from the thicker end remaining, and strip off the skin ;
remove the flesh from the bone, and keep it’as whole as pos-
sible, and prepare it according to the directions for fried
fish, dipping it in batter instead of in egg. Save all the
remainder of the fish, scrape the small bits from the bones,
and use these with the bones for a chowder. A small por-
tion of fish may be steamed for fifteen minutes, between two aa
buttered plates.
Any pieces of cooked fish may be freed from bones and
skin, moistened with white or tomato sauce, covered with 5
buttered crumbs and baked. See directions for scalloped _
meat, pages 73, 77.
—4->45$--——-—— + Sn ee ee The
Pf HAL OK | Le me MA AA udu
Ww
vesesy \ Ik af fs diay
15} vy, rte ; ms
Aye
LESSON XVIIJ.—BROILED FISH. 195
RECEIPTS FOR COOKING FISH.
BRoILED FISH.
To broil mackerel, white fish, small blue-fish, trout,
small cod, shad, or any other thin fish, split them down
the back, and remove the head and tail. Sometimes it
is well to remove the backbone also.
To broil halibut, salmon, and other thick fish, cut
them into inch-slices across the backbone, and remove
the skin and bone. Cut flounder, bass, and chicken
halibut into fillets, or the natural divisions each side of
the bone. Oily fish need only salt and pepper, but dry,
white fish should be spread with soft butter before
broiling.
Grease a double wire broiler with salt pork rind.
Put the thickest edge of the fish next the middle of the
broiler; broil the flesh side first until it is brown, lift-
ing it up often that it may not burn. Cook the other
side just enough to crisp the skin. The time will vary
with the thickness of the fish.
The flesh, when done, should look white and firm,
and should separate easily from the bone. Loosen the
fish from each side of the broiler, open the broiler and
slide off the fish, or hold a platter over the skin side of
the fish, and invert platter and broiler together. Season
with butter, salt, and pepper, and lemon juice, if liked.
Some acid condiment is usually agreeable with fish.
BAKED FISH.
Cod, haddock, blue-fish, small salmon, bass, and shad,
may be stuffed and baked whole.
the flesh separates easily from the bone. Remove it
196 BOSTON SCHOOL KITCHEN TEXT-BOC
Clean, wipe, and dry the fish, rub Bis mac fill :
stuffing, and sew the edges together. Cut gashes two .
inches apart on each side. Put narrow strips of fat salt :
pork in the gashes, and in the pan under the fish. Place 2
the fish upright in the pan by propping it up with pie a
toes, or by skewering the head one way and the tail the! a
other. Dredge the fish with flour. Put it into a hot
oven without water; when the flour is brown, baste >
with the pork fat, and baste often. It is done when “a
carefully to a hot platter, draw out the strings or skew-
ers, and serve with drawn butter or egg sauce. tae
Thick pieces of halibut or cod may be stuffed, or not; a
and baked in the same way. Fish may also be baked
in milk enough to cover the bottom of the pan. When ~
cooked in this way no pork or flour is needed. The —
milk keeps the fish moist, and makes it brown better. —
It is a good substitute for pork, and is i a nice —
for any dry, white fish. eae
2
BoILepD FISH.
To boil nicely, without breaking, fish should be of
uniform thickness. A small salmon, or the middle cut — bs
of a large one, or the thickest part of cod or blue-fish,
or a thick piece of halibut, should be selected for
boiling. ae
The most economical way is to cook the fish in a 2 |
steamer over boiling water. If that is not convenient, a
put the fish in a wire basket, or on a plate, and the
plate in a square of cloth; when done lift cloth, plate, *
and fish together. Put the fish into boiling salted water,
and let it simmer (not boil) till done. The time wi
r, Aten gw idia A
7
: :
LESSON XVIII.— FRIED FISH. 197
vary with the shape of the fish. See time-table for
boiling, page 39. Boiled fish should be well drained
and be served with a rich sauce.
FRIED FISH.
Smelts, perch, trout, and other small pan fish may be
fried whole. Cod, halibut, and other thick fish should
be skinned and boned and cut into slices one inch
thick and two or three inches square. Fish for frying
should be thoroughly cleaned, dried, and seasoned with
salt, then covered with flour, or fine meal, or fine bread
crumbs, then dipped in beaten egg, then in crumbs
again. Or they may be dipped in flour paste instead
of egg, before dipping in the crumbs. Fry in deep,
smoking hot fat, or in a small amount of hot salt pork
fat, from two to five minutes. Drain on paper, and
serve with tomato sauce. The fat for frying fish should
be hot enough to brown a bit of bread while you count |
40. |
~ STUFFING FOR BAKED FISH. |
a '
De Weighing from four to six pounds.
1c, eracker crumbs. 1 tsp. chopped parsley.
1 ssp. salt. E-tsp--capers.
1 ssp. pepper. i-tsp-pickles.
1 tsp. chopped onion. ¥% ce. melted butter.
This makes a dry, crumbly stuffing. Ifa moist stufi-
| ing be desired, moisten the crackers with cold water, or |
use stale (not dried) bread crumbs, and moisten with
one beaten eee and the butter.
It is not necessary to have all the seasoning given in
the receipt, but some acid, like pickles, lemon, or vin-
egar, is more agreeable than sweet herbs, in a stuffing
for fish.
DRAWN-BUTTER SAUCE. —
~ 1 pt. hot water or milk. ¥% tsp. salt.
4 c. butter, scant. 4 ssp. pepper.
2 tbsp. flour.
Put half the butter in a saucepan; be careful not to __
let it become brown; when melted add the dry flour,
and mix well. Add the hot water, a little at a time,
and stir rapidly as it thickens. When perfectly smooth
add the remainder of the butter, one small piece at a
time, and stir till it is absorbed. Add the salt and
pepper. When carefully made, this sauce should be
free from lumps; but « not smooth, strain it before
serving. —
‘For sauce for boiled fish use the water in which the
fish was boiled. | Bt
Egg Sauce. Add to the drawn butter two or three
hard boiled eggs, either chopped or sliced.
vr FISH CHOWDER.
1 Ib. cod or haddock. ~ 1 tbsp. flour.
~ 1 inch cube salt pork. 1 tbsp. butter.
¥ onion. 1) mie
2 potatoes. 2 crackers.
spk. pepper. 1 tsp. salt.
0k the fish bones and head half an hour, then strap
ane water. Cut the salt pork and onion into dice, and — ;
AG see oe woe Shee a Ce :
Vhen.beilimne dad the fist? i set Me a
mer 10 m., or Afi the potatoes are tender. Add thong Ge
seasoning, the butter and flour cooked together, the oe i
and crackers.
QUESTIONS ON LESSON XVIII
199
_> Sat Fisu BALLs.
lc. potatoes,
¥% c. salt fish.
1 tsp. butter.
Ye sg.
spk. pepper.
Fat for frying.
Wash the fish and shred it into half-inch pieces.
Pare the potatoes, and if large cut into quarters.
Put
the potatoes and fish in astew-pan and cover with boil-
ing water.
Cook 25 m., or until potatoes are soft.
Drain very dry, mash fine, add butter, seasoning, and
beaten ege. Beat well, shape on a spoon, drop into
smoking hot fat, fry till brown and drain on paper.
food
The same mixture may be cooked as hash.
Questions on Lesson XVIII.
. Why is fish a valuable food ?
. How does fish compare with
meat ?
- How do the white varieties of
fish differ from the dark or
red-blooded fish ?
. Which are better for invalids ?
. What is the test for the fresh-
ness of fish ?
. How may salt cod be used ?
r
» “ar, Ge
Pe ~i\_/ Ve
2 a . ~ il
(
8.
9.
10.
BaP
What kinds of fish may be
baked ?
Which are best broiled ; fried ;
boiled ?
How do you prepare fish for
frying ?
Why is it necessary to have
the fat smoking hot ?
How do you make a fish
chowder ?
a Ae
| I fg
Mel 1) ane “ta Tag tents
he ae 3 wen .
Fi PPLOLOAE Voc ne
mS mMeonrisrere
: ae cote here SY SOF y fee
-, on, Odd (oa
Ed atic din Te
ac.
ae Bee GAY
AS oi were,
. 4
je LO a,
A P i
} i 4
———— a we
i), wre Ly ULE, ‘
Ni IAAL Ket fy Ch4, g
nt Bee , ae oe of pony
! _. '< \ wS,
age yi “ty
le es WU MOMMA: -
~~ Some people consider it extravagant to use many eggs
-in cooking. It ifextravagant to use them unnecessarily,
that is, to use four in a place where one would answer
the same purpose, as in muffins or corn cake, or to use
them in the ways in which we get the least good from
them, as in rich, heavy cake, or to use them freely in
the season when they cost the most. But in the spring,
when the price is low, they may be used in any of the
simple ways of boiling, poaching, etc., or in plain cake
and custards and other wholesome combinations. Eggs
are nutritious and contain all the elements we need in
food ; but as they are too highly concentrated we must
supply what they lack by using bread, rice, butter, or
milk with them.
The shells of newly-laid eggs are almost full, but as —
the shells are porous, on exposure to the air the water
inside evaporates, and the eggs grow lighter, while air
entering in fills the place of the water, and causes the
elements in the egg to change, and the eggs soon spoil.
This explains why a good fresh egg is heavy and will
sink in water, and why astale egg is lighter, has a rat-
tling or gurgling sound, and floats in the water.
Eggs should be kept in a cool dark place and handled
carefully, as any jarfing motion may rupture the mem-
202 BOSTON SCHOOL KITCHEN TEXTBOOK
brane which separates the white from the yolk, and |
they become mixed, the egg spoils quickly. Anything
which will entirely excuse the air from the eggs will
help to keep them. |
‘OYSTERS. |
Oysters are used more extensively and are more
highly prized than any other shell-fish. They are easily
digested when fresh and only slightly cooked, but wren
over-cooked they are tough and leathery. ;
They contain so little nutriment, however, in propor-
tion to their cost, that they are a very expensive food, _
and are more suitable for a convalescent, or to give
variety, than to furnish vigor for either brain or muscular
effort.
LOBSTERS.
The city markets are now so well supplied with these
delicious shell-tish that they may be obtained in good — a
condition all the year, but they are usually cheaperin _
the spring. Lobsters are put alive into boiling salted
water, and cooked twenty minutes from the time the
water boils. The shells are dark green when alive, but
turn bright red when put into boiling water.
Lobsters should not be eaten until cold, and cheat
never be kept more than eighteen hours after boiling.
They have been considered difficult of digestion, prob-
ably on account of their being eaten when not fresh, or
with an excess of condiments, or in unwholesome com- —
binations ; for it has been proved repeatedly that per-
sons whose digestive organs are weak can eat plain :
lobster without any unpleasant effect. |
j
#
\%
é
7
eae or ee
LESSON XIX. —CAKE. 203
CAKE MAKING AND BAKING.
It is not our purpose to give much time or attention
to cake making in these lessons. There is little danger
of this branch of cooking being neglected ; and gratifying
as it would be to school-girls generally, to make cake in
every lesson, there are so many more important things
to learn, that this subject must be kept in the back-
ground. It is well for girls to emulate their mother’s
and grandmother’s skill in cooking, but not in the art of
making “eleven kinds of cake for a party.”
There are really only two kinds of cake, those with
butter and those without. If you understand the pro-
per methods of mixing and how to regulate the baking,
you will be successful with any reliable receipt.
You have become familiar with the general] rules for
batters and doughs; and the principles underlying these
apply in cake making, only in the latter a greater
amount of butter and sugar is used, and there is some
variation in the manner of mixing.
Butter cakes, or those made with butter, include all
the varieties of cup cake, pound cake, fruit cake, etc.
There are two ways of mixing. First, soften the butter
and rub it to a cream, add the sugar and beat both until
creamy ; beat the yolks till light-colored and thick, then
beat them into the sugar and butter. Mix the soda,
eream of tartar, and spice with the flour; then add milk
and flour alternately, beating well, and lastly add the
whites beaten stiff. All butter cakes should be beaten
just before being poured into the pan until smooth and
fine-grained. If fruit is used, flour it well to keep it
from sticking, and add it last.
similar to that of mixing breakfastleakes, Put a flour
in the mixing bowl, and sift and mix with it the soda,
cream of tartar, and spice. Add the sugar and mix
thoroughly. Beat the yolks, add the milk, and stir this
into the flour mixture. Then stir in the butter melted,
and the stiffly beaten whites last, and beat all together
vigorously, just before putting it into the pans.’
Sponge Cakes. These are made without butter, and
when quite rich contain only eggs, sugar, flavoring, and
flour. A cheaper kind is made by using some liquid,
usually water, and more flour, and substituting soda and
cream of tartar for part of the eggs. In mixing, beat the | |
yolks of the eggs until light and thick, add the sugar,
flavoring, and water, then the flour mixed with the soda
and cream of tartar, and lastly the beaten whites of the
eggs. When only eggs, sugar, and flour are used, there
must be vigorous beating of the yolks and sugar, and no ~
beating at all after the whites and flour are added, — —
only a mixing of the ingredients.
Baking Cake. Do not attempt to make cake unless —
you can have entire control of the fire. It should be
rather low, but sufficient to heat the oven moderately,
and to last without replenishing through the entire
baking. Thin cakes require a hotter oven than those
baked in thick loaves. Cakes made with baking-powders
or soda and cream of tartar should bake more quickly
than pound cake or sponge cake made light with eggs
alone. Cakes with molasses in them require a quick
oven, but as they burn quickly they must be baked with
care; whichever kind you are baking, ascertain from the —
time-table on page 155.the time required and divide it
into quarters. Look at it quickly, within five minutes
LESSON XIX. — BAKING CAKE. 205
During the first quarter of the time the cake should
merely rise and not brown.
If it brown before rising, the oven is too hot and must
be cooled. It should continue to rise on the edges dur-
ing the second quarter and begin to brown in spots. In
the third quarter it should rise in the centre and become
all over a rich golden brown, and perhaps crack a little
in the middle. In the last quarter it should settle to a
level, brown in the crack and shrink from the pan.
During the first and second quarter the cake may be
moved carefully if necessary, but in the third quarter, or
when it is fully risen but not stiffened by the heat, there
is danger of its falling, and it is better to protect it by
a paper hood! than to move it. Slamming the oven
door will often cause the cake to fall.
Cake is done when it shrinks from the pan and stops
hissing, or when a straw inserted in the centre comes
out clean.
Loosen the edges of the cake with a knife and turn
the pan over carefully upon a cloth laid over a bread
cooler or sieve.
Suggestion to the Teacher.
In this lesson, use oysters in the fall and lobster in the
spring. One or two receipts will be sufficient for illustra-
tion. Make the smallest possible quantity of cake. The
receipt for plain cake may be halved. Poach one egg to
show how it is done, then cook the same egg longer until
hard and use it in making the egg vermicelli.
1 Crease a piece of stiff paper on each end so that the edges will
rest on the oven bottom, and the top ofthe paper will be at least an
inch above the cake. ¥
Care tv re! ys) ma yy,
Wag CORECEIPTS FOR LESSON ; XIX
j Big PLAIN CAKE.
XY c. butter. 1 tsp: baking-powder.
1c. sugar. 1% ec. flour.
i 2 eggs. 1 ssp. spice, or
¥%c. milk. ¥ tsp. flavoring.
See that the fire and oven are right, and have all the
ingredients at hand. Line the pans with buttered paper. __
Mix the baking-powder and spice with the flour. Sepa-
rate the eggs. Measure the butter, rub it till creamy,
. add the sugar, and in scraping out the sugar take all
, the butter that has adhered to the cup. Beat well, add
the well-beaten yolks and the flavoring. Rinse out the
yolk with the milk, then add milk and flour alternately,
and the whites, beaten to a stiff froth, last. Beat well,
bake in a shallow pan ahi 20 m., or until it shrinks
from the pan. 3 3
Vary the cake by adding % c¢. currants, or nuts —
_ chopped fine, or by coloring a part with dark epives or.
chocolate. |
7 WATER SPONGE CAKE.
. 1 egg. 8 tbsp. cold water. yee 2 e
‘Ss % c. sugar. 24 ¢, flour. « :
* % tsp. lemon juice. Fo even tsp. bev ibe Deas
% Beat the yolk of the egg, add the sugar and _ beat
i again, add the lemon juice and water, then the flour 1
_ which the baking-powder has poet mixed, shall last
the whites beaten sti;
or in scalloped tin
%
a mt =
: ie -
Bi at Py Cader ae
a *
£7
_ RECEIPTS FOR LESSON XIX. Sat
F FROSTING.
1c. powdered sugar. _ 1 tbsp. lemon juice
1 tbep. boiling water. (not extract).
Add a few drops more of boiling water until it is
thin enough to settle when you stop stirring. |
A little melted chocolate may be used to give variety.
a
DROPPED OR POACHED EGGS on TOAST.
Toast a slice of bread for each egg and trim neatly,
Have a clean shallow pan nearly full of salted boiling
water. Remove all the scum and let the water simmer.
Break each egg carefully into a saucer, and slip it
gently into the simmering water. Dip the water over
the yolk and the white is firm, take each egg up with a
skimmer, drain, trim off any rough edges, and place it on
the toast. Sprinkle salt and pepper on each egg.
OMELET.
2 eggs. 1 ssp. salt. -
| 2 tbsp. milk. 1 ssp. pepper.
Beat the yolks of the eggs till light-colored and
. ereamy,add the milk, salt, and pepper. Beat the whites
till they are stiff and dry. Cut and fold them lightly
into the yolks till just covered. Have a clean smooth
omelet pan or small spider. When hot, rub it round
butter run all over the pan, and when bubbling turn in
the omelet quickly and spreag it evenly on the pan.
_ Lift the pan from the hottest part of the fire and cook
them with a spoon, and when a film has formed oyer ©
the edge with 1 tsp. of butter on a broad knife; let the
208 BOSTON SCHOOL KITCHEN TEXT-BOOK
carefully, until slightly browned underneaame rpc
on the oven grate to dry but not to brown on the top.
e) he
‘ ate eA Te
- tse ie
ewe ee
Cogs eat
LESSON XX.— TABLE Ms OT
matter how you may feel or v ‘iu. Jhe b a..uer or accident
may be, never show any d’spleasure to either servant or
guest. “Be mistress of yourself though china fall.”
Many more hints might be given but the following
general suggestion will apply to every occasion.
In table etiquette any custom is commendable that
is based on the golden rule, or is sanctioned by those
whose general behavior — not table manners, merely —
shows that good-breeding with them means, not selfish-
ness, but thoughtfulness for others. But all notions
whose root is in a desire to imitate persons whose style
of living is pretantious, and whose tastes and habits
are capricious are worse than useless. They destroy
alike our happiness and our self-respect.
Suggestion to the Teacher.
All schools should have dishes sufficient to set a table, for
it is highly desirable that the pupils occasionally prepare
a complete meal and be trained in the proper serving of it.
But if the table conveniences be limited, much may be taught
by using the common cooking dishes, and if there be not.
time to prepare a dinner, a form or ceremony may be gone
through with, which will impress upon the minds of the
pupils all the important points in laying the table, waiting
upon people, and in personal habits at the table. This in-
struction need not be left until the last lesson, but may be
given in portions whenever there is opportunity.
kind 5 if some of their habits ma, awkward. No.
222 BOSTON | SCHOOL KITCHEN y TEXT-B re
Tp BOW A oon
y
rn
i)
.. RECEIPTS FOR LESSON ro...
»
ps _/ CHOCOLATE,
aes (2 -
SS le. milk pate, 1 oz. or square chocolate.
Be. Lc oo 1 os sugar.
rae vw c oe Ede
5 ey Cut the chocolate in small pieces and put it with the
: sugar and 2 tbsp. of the water into a saucepan. Stir
ae over the fire until smooth and glossy. Add the re- ~
2 mainder of the water gradually, and then the milk. |
Serve at once. Use twice as much chocolate if a richer
drink be desired.
; ’ + Ay ky 8, A
> 4 n S AA = 5 ety iF
"AP RS a ay Bi,
aah 0° dil 3 Vi, 45)
1 hp. tbsp. coffee to 1 c. boiling water. — \
Reduce the proportion of coffee, taking level tbsp.
when ” cups are required. Mix the coffee with
1 clean egg shell or 1 inch of fish skin. Put it in the ©
pot, add the boiling water, and boil only 5m. Set it
. “< where it will keep hot but not boil. Add % ec. of cold
ce water. Pour out a little and pour it back, to clean the
: : grounds from the spout.
Questions on Lesson XX.
This is to be a general examination. Each teacher
should therefore be left to prepare her own questions, being
expected so to frame them as to bring out in the answer the
various and complete knowledge of the pupils. f
rn
Vee: Low Ch NEON
a
Pa
; COST OF FOOD MATERIAL, © 223
he,
TABLE OF AVERAGE COST OF MATERIAL USED IN COOKING.
1 cup of flour or meal . . . $0.01 | 1 pound of spaghetti . . . $0.16
1 a a er OG} Lee Meo: cornstarch o's. 10
1 PPORHULGE = cs) 6 <" 20 | lcanof tomatoes... . . 15
esau . sd |) ; salmon... 1 2 « 918
lcup of molasses ... . Oar hE Gene soReter so... 15
a Pea E i eS ee |e 02;1 ‘* devilled ham and gees .30
1 tablespoonful of wine . . 02 | tumbler ofjelly . .. . 35
1 : ‘“* brandy . 04 | 1jarofmarmalade. .. . 25
1 teaspoonful of vanilla . . .02|1poundoftea ..... 75
1 ee Picea. 02 | 1 We epieeee Feo co) sa eB
1 ee “ soda, and 2 1 ter enocolate’ .)-..°.s 40
teaspoonfuls of cream of tartar .02 | 4 Sg GMULTAO SF Logs 32
1 tablespoonful of butter . . 03 | F BPS AN ROG city Saas “e 60
Butter size ofanegg .. . .05 | 4 “* cloves, cassia . . 15
1 tablespoonful of olive oil . 02 | 4 eA OGE Sch tlie. 02
es ETON sis. s/s, | 1s AGH Pit Pees 2 + tee lel ae 05
1 Bee eMACK CTA «0, 0 10) 1 bunch of celery. . 9. . .20
1 PA DIOCH 1... 07 | 1 handful of parsley .. . 05
1 So ait Se ere .09 | 1 bunch of watercresses . . 05
1 P cinacaroni. . ... 18 | 1 head of'lettuce.. . . » -- 10
These prices are for the best materials, and are estimated
for the season, from October to June, when butter and eggs
are higher than during the summer.
| /C. Bg ey / TC. Cate.
TABLE OF COST OF MEAT AND GAME.
Shin of beef,
Middle cut of shin, 7 to 10
Lower part of
round, 13 to 15
Vein, 20 to 25
Top of round, 20 to 25
Aitch bone, 8 to 10
Face of rump, 17 to 22
Middle’ ‘ 25 to 28
Back fs 22 to 30
Sirloin, 28 to 33
66
66
66
6é
sé
66
(a5
3
6c
3 to 6 cts. per lb.
66
Whole tenderloin, 75c.to $1.00 ‘
Small ~ *“
Tip of sirloin, 22 to 30
First cut of rib, 17 to 25
Second cut of rib, 15 to 20
ée
Chuck rib, 7 to 14 “
Second cut rib,
corned, 12 to 15 ‘
Brisket, 8 to 12 *
Boneless brisket, 15 ‘
Flank, 6 to 11 ‘
Liver, 10 to 12 *
Tripe, plain, ' 6 to 18 “
Tripe, honey-comb, 13°
Heart, 3 to 10 ‘
Suet, Tone
Mutton, leg, © 12 to 20 *
Mutton, loin, 14 to 20 **
Mutton, saddle, 15 to 20 ‘
Mutton, chops, 15 to 25 ‘
Mutton, fore
quarter, 8 to 12 *
Mutton, neck, 6to 9 ‘
Y A s
nde
YAW \ ne F fis 0 Bs
~ f
“VIVA 4 Ak,
{
Ad ni vy yah eae
mt} gers, hes
Pg rh A ae ee Sp re
30 to 45 cts. *
Lamb, leg,
Lamb, chops,
Lamb, fore
quarter,
Veal, knuckle,
Veal, cutlet,
Veal, breast,
Sweetbreads,
Calf’s liver,
Calf’s heart,
Calf’s head,
Fresh pork,
Salt pork,
Bacon, bag,
Bacon, sliced,
Han, bag,
Ham, sliced,
Lard,
Leaf lard,
Sausage,
Turkeys,
Fowl,
Chickens,
Ducks, wild,
Ducks, tame,’
Ducks, Canvas-
back,
Grouse,
Partridge, °
Pigeon, wild,
Pigeon, tame,
Squab,
Quail,
14 to 30 cts. per Ib.
~ 15 to 40 ‘ =
10 to 25 ‘* =
190 Te ae
92 td 0g ae
9to 14 * ne
25 to 70 ‘¢
25.to 70" .
5to 8 *
25 to 60 ‘ a
9to 15 *
11 to 15 “ Sy
17 te 20:2 te
15 to 18 “ be
17 to 20 “ a
20 to 25 * es
11 to 15 “ Sh
10 to 15 * “
12 to 20 ** ‘
20 to 35 *¢ ¥
12: to 30 “2a
18 to 75 ¢ et
25 c. to $1.50 each.
’ 20 to 37 cts. per Ib.
$1.50 to $2.00 each.
75. to $1.23.4
75 c. to $1.25 “
75 c. to $2.00 per d.
12} to 25 ets. each.
- $2.50 to $4.50 per d.
$1.50to $3.00 *
SAV ik
J
=e
i
ae }
WMGGS. ,
i
\ h = | ; aa
Lt A eat ¢ 34 5
_~
ah
TABLE OF THE COST, Erc., OF FISH.
—_——
TABLE OF THE COST, Erc., OF FISH.
{Where no time is specified the fish are always in season. |
Cod.
Haddock.
Cusk.
Halibut.
Flounders,
Salmon.
Shad.
Blue-fish.
Tautog.
White-fish.
Bass.
Sword-fish.
Smelts.
Perch.
Pickerel.
Trout, Brook.
Mackerel.
Eels.
Lobsters.
Oysters.
Clams.
Crabs.
Herring.
Cost. Weight. How Sold.
8 cts. per lb. 3 to 20 Ibs.| Whole.
6 to 8 cts. per lb. |5 to 8 lbs. | Whole.
8 cts. per lb. 5 to 8 lbs. | Whole.
12 to 20 cts. perlb.| ..... By the lb.
6 to 10 cts. per lb. |} to 5 lbs. | Whole.
25 to 50 cts. per lb.| ..... By the lb.
$1.25 in March Whole.
25 cts. in May.
7 to 15 cts. per Ib. |4 to 10 lbs.| Whole.
Pets per lb | se + 55 Whole.
20 cts. per lb. 4 Ibs: Whole.
12 to 25 cts. per 1b.|3 to 8 Ibs. | Whole.
15 cts. per. lb. |-.-... By the lb.
§ Average
10 to 25 cts. per lb. Eee ib:
20 cts. per dozen. | ..... ha
15 cts. per lb. 1 to 4 lbs. | Whole.
peers per LD.) a 8.0% Whole.
5 to 25 cts.each, | ..... Whole.
15 cts. per Ib. 4tollb. |Whole.
12 cts. per lb. 1 to 2 lbs.
35 to 50 cts. per qt.
20 cts. per qt.) 40
cts. per pk. in
the shell.
$1.25 to $1.50 per} ..... Siamets
dozen.
20 cts. per dozen.
Salt Cod-fish. |10 cts. per lb., best.
Smoked Fish.| 20 to 35 cts. per lb.
15
When in
Season.
Winter.
May to Sept.
Spring.
June to Oct.
July to Sept.
Winter.
July to Sept.
Sept. to Mar.
Summer.
Spring.
April to Oct.
Sept. to May.
Summer.
Mar. & Apr.
225
~
he dt LES
“ADDI IONAL eee
As a lesson in some dishes which are in common
-use would require too long a time, or would be too ex- — 3
: pensive to attempt at the school, the following receipts
Z are given for those pupils who wish to try them at
home :— :
BAKED BEANS. °
1 qt. pea beans. 1 tsp. mustard. o.
14 |b: salt pork, fat and lean. 1 c. molasses, ae
1 tsp. salt. ; ae
- aoa €
Soak the beans in cold water over night. In the’ ©. 28
morning put them into fresh cold water, and simmer
till soft enough to pierce with a pin, being careful not -
to let them cook enouell to break. If youlike,cookone
: onion with them. When soft, turn them intoa colander,
: and pour cold water through them. Place them with ab
= the onion in a bean-pot. Pour boiling water over the
: pork; scrape the rind till white; cut the rind in half- —
inch strips; bury the pork in the beans, leaving only
the rind exposed. Mix the salt— use more if the pork
is not very salt —and mustard with the molasses. Fill —
the cup with hot water, and when well mixed pour it
over the beans; add enough more water to cover them. —
Keep them covered with water until the last hour, then
lift the pork to the surface and let it crisp. Bake 8h.
in a moderate oven. Use more salt and % c. butter i
if you dislike pork, or use % Ib. fat and lean comed
beef.
ADDITIONAL RECEIPTS. Ae
The mustard gives the beans a delicious flavor, and
also renders them more wholesome. Many add a tea-
spoonful of soda to the water in which the beans are
boiled, to destroy the acid in the skin of the beans.
Yellow-eyed beans and Lima beans are also good when
baked.
CORNED BEEF.
Select a piece of beef which has a fair proportion of
fat — the brisket or second cut of rattle rand — and has
not been in the brine more than three or four days.
Wash quickly in cold water. Beef that is very salt
should be soaked in cold water; but-if only shghtly
salted, use boiling water that the goodness may be kept
in the meat. Cover with boiling water and skim care-
fully when it begins to boil. Cook slowly, simmering
(not boiling) until so tender that you can pick it to
pieces with a fork. Let the water boil away toward
the last, and let the beef stand in the water until par-
tially cooled. Lift it out of the water with a skimmer,
and pack it in a brick-loaf pan; let the long fibres run
the length of the pan; mix in the fat so that it will be
well marbled. Put a thin board, a trifle smaller than
the inside of the pan, over the meat, and press by put-
ting a heavy weight on the board. When cold, cut in
thin slices. It has a very attractive appearance, and is
a delicious way of preparing the meat. It is also the
most appetizing way of serving the fat of the meat,
which in corned beef is the most nutritious part, and
is often untouched if offered in a mass on the edge of
the lean.
ee ee ee
‘ 35 LS
a
;
228 BOSTON SCHOOL KITCHEN TEXT-BOOK.
BoILeD DINNER. :
4 lbs. corned beef. 1 small French turnip.
2 beets. 6 potatoes.
1 small cabbage. 1 small squash. ©
2 small carrots.
Wash the meat quickly in cold water, and if very
salt, soak it 4% h. Put it in the kettle, cover with
boiling water, and simmer about three hours, or till
tender. Wash the vegetables, scrape the carrots, and
cut the cabbage into quarters; pare the turnip and
squash, cut into three-quarter inch slices, and pare the
potatoes. Two hours before dinner-time skim off all
the fat from the liquid, and add more boiling water. Re-
move the meat when tender, then put in the carrots,
afterward the cabbage and turnip, and % h. before din-
ner add the squash and potatoes. Cook the beets sepa-
rately. When tender take the vegetables up carefully,
drain the water from the cabbage by pressing it in a col-
ander, slice the carrots and beets, and cover the beets
with vinegar. Put the meat in the centre of a large
dish, and serve the carrots, turnips, and potatoes round
the edge, with the squash, cabbage, and beets in sepa-
rate dishes.
GENERAL er FOR BAKED “MEAT.
All meat for baking or roasting should be dredged’
all over with salt and flour, but not until just before
cooking. Salt draws out a little of the juice, but the
flour absorbs it, and when the heat hardens the albumen,
this helps to make a thick crust through which the
jtuces caunot escape.
ADDITIONAL RECEIPTS. . 229
ot
Use no water at first, nor at all with small pieces
which require quick cooking or to be done rare; but
after the first searing, large pieces that require to be
cooked thoroughly may have a little water added to
prevent them from burning or becoming too dry. Baste
often, and bake according to the table on page 155.
Roast CHICKEN.
Clean and prepare the chicken as directed in Lesson
XVII. ,
Stufing. — Moisten 1 ¢. cracker or soft bread crumbs
with 1% c. melted ‘butter, season highly with mixed
sweet herbs.
‘Place the chicken on one side on a rack in a drip-
ping-pan. Rub all over with salt, soft butter, or
dripping and flour. Put 3 tbsp. of chicken fat or beef
dripping over it and in the pan. Use no water at first.
Put the pan in a very hot oven with the oven rack
underneath to keep the fat from burning.
In 5 m. check the heat, baste with the fat, and
when the flour is brown add a cup of hot water and
baste often, adding more hot water as it boils away.
Turn the chicken that it may brown uniformly, and
baste often that it may not become dry.
Bake a 4-lb. chicken 1% h., or until the joints sepa-
tate easily. Pour off nearly all the fat, thicken the
liquid in the pan with flour wet in cold water, cook
10 m., and strain the gravy before serving.
INDIAN-MEAL PUDDING.
Rub 1 tbsp. of butter around the bottom and sides
of a smooth iron kettle,— granite or porcelain will
ee a
7 .- VAR Co SS, Oo ne oe |
y hos Me Ss : aie at iy
5 te eee &
. 230 BOSTON SCHOOL KITCHEN TEXT-BOOK.
’ do; when melted, add % ec. boiling water. This will
7 prevent the milk from burning. Add 1 qt. milk. Let
it boil up and almost over the kettle; then sift in
1 pt. of fine. yellow granulated corn-meal, sifting with
the left hand, and holding the meal high, that-every
grain may be thoroughly scalded. Stir constantly; add
¥% tsp. salt, and set away till cold. Then add ¥% pt. of
New Orleans molasses and 1 qt. of cold milk. Put
- into a well-buttered deep pudding-dish, cover with a
plate, and bake very slowly 10 or 12 h. Put it ina
“Saturday-afternoon oven,” where the fire will keep
low nearly all night. Let it remain over night, and
' serve for a Sunday breakfast.
BERRY CHARLOTTE. . } 4
Stew 1 pt. of berries, — either blueberries, raspber-
ries, or blackberries, — sweeten to taste, mash well, and
pour it, boiling hot, over soft white bread. Have the
bread cut in small, thin squares, arrange a layer in a ,
bowl or mould, and pour on enough sirup to wet the
bread, then another layer of bread and sirup. When
cold, turn out and serve with cream. Berries that have
large seeds may be strained after stewing.
CHOCOLATE CREAMS.
Put the white of 1 egg in a small glass, then measure
an equal quantity of cold water, add 1 tsp. of vanilla,
and beat: thoroughly. Beat in gradually enough con-
fectioner’s sugar, sifted, to make a stiff dough. Mould
small pieces of the mixture into the shape of thimbles ;
‘put them ona buttered pan in a cool place to harden.
Melt 2 squares of Baker’s chocolate in a saucer over the
ADDITIONAL RECEIPTS. yids |
teakettle. When the cream balls are hard, dip them
in the melted chocolate. Use two steel forks, let the
balls drain on the forks, then put them on the tins
again till dry.
CREAMED WALNUTS.
The white of 1 egg and an equal amount of cold
water, flavored with 1 tsp. of Jemon or vanilla. Beat
until thoroughly mixed, then beat in confectioner’s
sugar, sifted, until the dough is stiff enough to mould.
Break off pieces the size of a nutmeg, roll them in the
palm of the hands until smooth and round. Press the
halved walnut-meats on each side, letting the cream
show slightly between the meats. One egg will require
about 114 Ib. of sugar.
CREAMED DaTES, ALMONDS, ETC.
Stone the dates and shell the almonds. Make the
sugar dough as directed for creamed walnuts. Put a
ball of the dough into the centre of the date and cover
the almonds with the dough. Creamed nut-cakes may
be prepared by stirring the chopped nuts into the dough.
Press it out into a flat sheet 34 inch thick, then cut in
inch squares.
BANANA AND LEMON-JELLY CREAM.
Vs box gelatine. 1 c. sugar.
1c. cold water. 34 c. lemon juice.
1 pt. boiling water. 1 square inch stick cinnamon.
Soak the gelatine in the cold water. Shave the
lemon rind, using none of the white. Steep it with
the cinnamon in the boiling water 10 m.; add the
Add from % c. to 1 pt. of cream if you have it, but the
; CAM 2 Spas, were
Ye oul, | a ante
gaged | broth DY a /) ov he Hs Qe [0 anAw. an 4
‘Ba
232 BOSTON SCHOOL KITCHEN ‘TEXT-BOOK.
soaked gelatine, sugar, and lemon juice, and when dis- ik
solved, strain into shallow dishes. When cold, cut it —
in dice or break it up with a fork, put it in a glass dat
in layers with sliced bananas. Poura colltboiled cus-—
tard over them, and cover with a meringue. Brown the —
meringue on a plate, and slip it off over the custard.
ORANGE JELLY.
_Y box gelatine. Juice 1 lemon.
4 ¢. cold water. _ le. sugar.
1c. boiling water. 1 pt. orange juice.
Soak the gelatine in cold water until soft. Add the
boiling water, the lemon juice, sugar, and orange juice.
Stir till the sugar is dissolved, then strain through fine
linen into moulds or shallow pans, which have been wet
in cold water.
Fruit Ick-CREAM.
3 oranges. 16 can apricots.
“8 lemons. 3c. sugar.
3 bananas. 3c. cold water.
Place a strainer over a large bowl, squeeze into it the
juice of the oranges and lemons, then add the bananas
and apricots, and rub them through the strainer. Add the
cold water to help in the sifting. Add the sugar, and
when it is dissolved, freeze the same as any ice-cream.
mixture is delicious without the cream.
U4). | a
mir? Akl i
ALPHABETICAL INDEX.
ABBREVIATIONS ..... lL
POUnIeI .. (St ws
Albuminous Foods ... . 20
Almonds, Creamed . . . . 231
pple, baked =. . «.-,.-.. 25
Pie Mirek =. «|
eee ete ge te! op sp AZO
Semmens, 0 + sae a c- 189
PICMG Mees 8 ws ws Ke OO
RIOR eR oo yy ne OE
De tw OF
EN he 6 i ese 6, F
Aeparsos: Gees eGo «(88
Baxine, Heat for. . . . . 153
Time-table for . . . . 155
Baking-Powder, . . - - - Ili
Banana and Lemon-Jelly Cream 231
OM ec ew fe .. 0 175
MRRP! cis ams... Ol, 139
WIE ere ee } «OS, LTC
Re ar ie ee ele, B26
Dee Atos 5) arose OC
Premtiot ee 5s fe seo 182
PORNO eee Ads 4 a
eee es es nie AUS
emothercd « « . t « «63
ra erre sia. 6 os) s+. 188
Oe See aie eee a 42, 64
To Choose . : 55, 59
Beets . . . : 38
Berry Charlotte . . . . . 230
Re wre 6 a6 iim ee ee
Blanc Mange «ss . 20s 108
Boiled Dinner . .. . 6 228 |
HOON LEN ame teats vets
Braizmon 3)...
Brass, To Clean
Bread Boards, To Clean .
Bread, Chemistry of .
Crumbs .
Receipt for .
Brewis . .
Broiled Chops
Meat Cakes.
Steak
Broiling
Pan ;
Time-table for
Broth, Seotch
Buckwheat
Burning Point .
Butter, Drawn. . .
CABBAGE 35:6 «
@ake& crus tage
Plain) es
Water Sponge
Caper Sauce . ees
Carbo-Hydrates . .
Carbon ie
Carbonaceous Food
Carbonic Acid Gas
Cauliflower . .
Celery vee. he <5
@havcOal: ares se <5
Charlotte, Berry
CHartstst askin es ceey a
Cheese.) yes ieccse ice
Chicken, Fricassee .
11
154
25
119
119
ss kle
pelea
- 114
115
178
175
~ « 5
198
. 88, 39,188
203
206
206
63
21
xxii, 2, 4
. 117, 140, 141
°
21
38
- 38
pry \ Coote
i
~ \
ed 3 234. ALPHABETICAL INDEX. .
* '
PAGE PAGE ey
Chicken, Roast. . . . + - 229!Eggs, Boiled . . 3 | 41) 42049 *
7 Soups. or wea 3 nese Coddled.-. «> #504 naam
Chocolate... she 2s eee Dropped or Poached. 2 oe) eae
Creams . . . ». » « «+ 1200 Ege Vermicelli > (ages
CHaps ae (eh aiiel, allel belies ema :
Chowdeét oo eae ee Scalloped’ 2-5. e as0 oe eee
Wroghy') 9 can sea Ss Neo alog Steamed” "..Q°°s) gee eee
Corned: Beef 3-23 5 ey 8 cer ete sere iy Neosat 4
Cotlage Pie. S05 an ay ot es ‘Adaptation of.) es
Cracker Brewis: 2. 2). 6 s 20 Care'of so a: 6. at ae Gaetoe
Crackers, Baked . ~~. . - 20 Cheapest. . a a) Secea te
Cranberries is ais as, ge) SO Classification of . . . . 20
Cream or tartar is: 40's) 6) a lene ee Combination of . .. . 650
Crisps, Wheat . . » ». » » A46 for an Invalid). 0. Gas ca ere
CHORIORs OSs 08) bas eeeeee Nourishing 2 "Po. oe eee
CCUPTANGS se ee ee. et gi ee ee Nutritious os. sss 103 - ,
Casterdays «beats sess sake Object of . ., = . 15-58
Proportion of © +. . . . 103
Stimulating . . 103
Paves Crosmed cocci, aa Fowl, To Prepare for rr Cooking « 183
Uisataen fee _ . 151 | Fricassee. . . See ae, eee
Diet, Animal or Vegetable yg ec fe Sere : ve
for Children, ete. . 171, 178 Hroatiig 7; "bor
¢
Digestion. . Namo: ;
Dishes, Rules for Cleaning . xvi Fruit Ice-Cream bite tts
Dogue, Whe ee tig he As Pudding PRP i
Doughnuts . . . . . #99 146 Frying >.) - “spars
Drawn Butter . 6 ee os 498) MCh < ie eRs iene re
Dropped Eggs . » « « «, - 207 |
Dumplings “3. 50% « » 12%,,128 Gls ; ; ;
6, ep (E e.s. 67 Oe
°
LX)
Qo
be
Giblets: 3.0) 4 ee
Ginger-bread . . - « « « 145
EGGnoG . 2. 2 6 3 « }) LOR) Gluten) 9)
Eggs . 2 « «,0 + « » » 201] Grahain Gems Gosues pemeeee 4e
Gravies .
Griddle Cakes . .
AOEIICL S75 Gao!) e! Dyes
e e e
’
ORT COT. Gh ie 6 eS
See Tae eyy ee Sihe
Heart, Baked . . .
OS ee
for Baking .
Hominy
Housekeepers, Bites for ;
Meydrogen. . =. . +
Hen-CRRAM =.~. .. «6 :
foranlInvalid ..
ISO 50 5 ¥en
Mee to cnips - «et
Indian Corn. . . A
Meal Padding; :
Indigestible Food . . .
Invalid, Caring foran .
Cookery .. .»
Pood forall. . 8
Irish Moss Jelly . . .
fiatian Paste’ .° 4) 3
JELLY, Irish Moss. .
Hemon “meee
rane. >.<. + 8
PORPOSENE.< 6. «6. «
LEMONADE’... .
Lemon Jelly.
UCR MTs hws 5s
Meettaiceh. els ve
Lobsters Re PAE
Pi: ain ae, ots
BLowed) 1 <
To Select and Gan.
UPON TRIN ES 65 fie er gee
Management of Classes .
- 126
72, 78
63
2
153
ha ys
Xiv, XV
ay
- 102
. 108
- 232
ae
174
noe pe
. 104
94
91- 101
95
97
ee te
eT
- 231
- 282
2 4
2) +97
oi neal
12)
wlSO
202
21(
- 210
- 210
75, 77
rigs age 4
Ronstede he ek
Smothered. . ..
Steamed) '55 a sere
Warmed over. ..
Measuring
Milk h Per eS trees
EORTIOGOs 67, Sante 5/7.
Oanbke ts is std ate
Minced Meat. . . i «
Blince: Biegees) gio ears
Mineral Food
MESS Orne oi «
olassesiae) ei Meer. ¢
GWOOKIES Wetec) oun cea
Ginger-bread . . .
DTS Oe Sl cot. ea
Fried Rye Pete
18 Pa er es rie
Mutton, Boiled. . ..
Scalloped: >. 4 oy-
NIcKEL PLATE, To Clean
Nelle Aenom ecoure
Nitrogenous Foods . .
OLTMEAL A A eeu s
Grebe, 3) Rea
Moushit¢ %2cks Sores
Omelet’ . .
Orange, for an Inv alid
Jelly
Ox, Diagramof ..
Oxygen > = «
Oysters 2 2 2 « «
Eviadee cit ten) ewan
Scalloped . « « «
Slewedis ustivew pears
To Parboil 1.5%. ‘s
To Prepare . »
PAN BROILING « « « .
Pancakes, Snow . . .»
Parsley Sauce . . © -
Ae Bee well)
A 61
ese OL
71-78
é Q4
48, 172
$8
3 107
Ul
166
22
"132, 141
140, 141
Pisian lal
pone o 145
Aiea et!,
146
145
Siete Oe
eye fit
A XVil
ie Sx
ePssees OP 4 i)
47,174
5 98
ee kay
207
98
a ORD:
65, 66
PACK |
202
re CS,
shies cua
ee 205
eras DiS
208
Perel ee!
A 136
ees!
SAstY yo! << Meo erat
MECISS fe ate 1b, aoe toe
Pea SOUP ssa as
Petroleuti ( (~ 6 4 iw ts
Phosphorus . .. .
Pies se. “at ap) oa Be
Apples so « « «Ms
Custard. . . ;
Mince: - - «+.
Rhabarb «9 x
Squash . « « 20%
Pop-overs «6 6 po Sees
Porridge, Milk. . . .-
Potato Gakes- « 5 « .
Soups i462 6
POtatGes 6 ad ews
Baked . . .
Boiled
Creamed. . ..
Lyonnaise .
Mashed. .
Riced . .
Steamed meats
Pot Pie. « « obtrg
Poultry, To Prepare ane
Proteids . . .
Prunes. . .
Puddings, Berry * Chantotte
Cream Rice . .
mm Fruit Suet .
Ginger Ar.
Indian Meal .
Blain) 3) <
Scalloped Apple ,
Pudding Sauce .
PRAGOUT 5 eas
Raisins . c
Rhubarb, Sierant.
Water aWerecee ic
Rice... Dec Lite
Peiare “
Steamed .
Roasting Meat .
Rolling . . :
Rye Meal and Flour A
Muffins .
Biried yew ne
°
°
SALMI.. )
Daltis ler os 4 0) 3 ee eee
Sauce, Caper. ... . 5
Drawn Butter.
Hige, tposaee »,
Lemon: « gasses
Padding 4 ec
Tomato 4 “2 %a)).ee
White. 2) ieee
Sauces. . . sq
Scalloped Apples eae vad
Dishes "+ ea aes
. Fish“. cae
Meat. as eee
Miuttol ts ase et ae
Oysters 4 Gaye ee
Scotch Broth )22i.ie tie
Shells, Cocoa; =) pie ue
Soda> s —. Wy meee
Soups: Ge aS eee
Baked Beas tae ee
Chicken 5 -.. Dewees ae
Macaroni i. wa gate
Rea: a. soy sean eee
Potato. “ <53 ean
Rice: sae + coat eet
Scotch Broth «oe eee
Stock’) (eaere aes
-. Vegetable oh sts ae
Sour. Milk. 3 <4, age eee
Spaghetti .-. 4) cas
Starch .) "a « poe
Steak sc 3°) Ae
Sfeaming 2 wuseeneae
Stews: .s. 4) eee
Beef .
Oyster
Stimulants)" 5 3 ae
Stimulating Food .
Stirring J 0 acne
} Stock . . oe» eh See
Stoves. . eas
Stuffing, for Chicken! & aa
Fish (ease
Baked Heart
Suet . .;
Puddine:
To Chop
lickening .
f Time-table: for Baking
Boiling.
Broiling .
Se
Tomato Sauce .
‘
*\
° ° e
7 “a /
BOW EAD. oc.
: Fricassee .
a e e
_ Vegetables, General Rules for .
it
Mor es NN daa
\/ A aa Pies ¢
PAGE
a Pat
5 eR
95, 99
; 33, 78
es tod WS)
39
Meek S
101, 107
78
Vermicelli —
Egg .
Watnuts, Creamed
Warming over . .
Water). <=. *
Weights, Table of :
MV BESt eau thy. 3
Crisis (fi):
Wheatena ..
WiO00Ge ys
. 185
187
37
YEAST. .
Potato
John Wilson and Son, Cambridge.
~
&
: ccd Secdean Oe Code. as ks
., Ce. a a é
: 2 ‘ih ‘ ,” yeah | |
poate ecda Aesolote
ol tee ohcder a alrtt
dead pf Lett j y ool
oie .
: Be /L:. oe rite
| ie Be , eh eter
a7.
eee ot 2. |
a
——
—*
—
Neate
por
ee 16
q a ioe =i 6'8
Fede SK ||
149
H retour ae. ee
de eesti ie ss
ee — = Sins
WWotaaare nie 7
Botte. Seth Op
Chath § Bar
: —~2 37
oe
Tc -
Copper yy ~~ UY
Red Curtord —-/ 59
Grune W hype ees bY
“Among all the Cook-RBooks this will certainly take its :
- place as one of the very best.” — THE CuRIsTIAN UNIon.
Se es ee
7 MRS, LINCOLN’S
~BOSTON COOK-BOOK.
WHAT TO DO AND WHAT NOT TO DO
IN COOKING.
Byebiks: D. A. LINCOLN,
OF THE BOSTON COOKING-SCHOOL. ¥
With 50 Illustrutions. One handsome 12mo volume of 600 pages, neatly
half bound. Price $2.00.
A SELECTION FROM SOME OF THE MANY NOTICES BY THE PRESS.
“Mrs. Lincoln, nothing daunted by the legion of cook-books already in existence,
thinks there is room for one more. Her handsome and serviceable-looking volume
seems to contain everything essential to a complete understanding of the culinary art.
The Introduction of thirty-five pages discusses'such subjects as cooking in general,
fire, fuel, management of a stove, the various processes of boiling, stewing, baking,
frying, roasting, and broiling, with full explanation of the chemical theory underlying
each and distinguishing them; also hints on measuring and mixing, with tables of
weights, measures, and proportions; of time in cooking various articles, and of
average cost of material. One who can learn nothing from this very instructive
_ Introduction must be well-informed indeed. Following this comes an elaborate and
-- exhaustive chapter on bread-making in all its steps and phases. To this important
topic some seventy pages are devoted. And so on through the whole range of viands.
Exactness, plainness, thoroughness, seem to characterize all the author’s teachings.
No point is neglected, and directions are given for both necessary and luxurious
dishes. There are chapters on cooking for invalids, the dining-room, care of kitchen
utensils, etc. There is also a valuable outline of study for teachers taking up the
chemical properties of food, and the physiological functions of digestion, absorption,
nutrition, etc. Add the miscellaneous questions for examination, the topics and
illustrations for lectures on cookery, list of utensils needed in a cooking-school, an
explanation of foreign terms used in cookery, a classified and an alphabetical index,
—and you have what must be considered as complete a work of its kind as has yet
appeared.” — Mirror, Spring field, Il.
“In answer to the question, ‘What does cookery mean?’ Mr. Ruskin says: ‘It
means the knowledge of Circe and Medea, and of Calypso and of Helen, and of
Rebekah and of all the Queens of Sheba. It means knowledge of all fruits and
balms and spices, and of all that is healing and sweet in fields and groves, and savory
to meals; it means caretulness and inventiveness, and readiness of appliances; it ©
means the economy of your great-grandmothers and the science of modern chem-
istry ; it means much tasting and no wasting; it means English thoroughness,and
French art, and American hospitality.’ It is not extravagant to say that as far as
these mythological, biblical, and practical requirements can be met by one weak
woman, they are met by Mrs. Lincoln. And to the varied and extensive range of ©
knowledge she adds an acquaintance with Milton and with Confucius, as shown by
the apt quotations on her titlepage. The book is intended to satisfy the needs and
wants of the experienced housekeeper, the tyro, and of the teacher in a cooking-
school. In its receipts, in its tables of time and proportion, in its clear and minute
directions about every detail of kitchen and dining-room, it has left unanswered few
questions which may suggest themselves to the most or the least intelligent.” — The
Nation.
“Mrs. Lincoln’s ‘ Boston Cook-Book ’ is no mere amateur compilation, much less
an omnium gatherum of receipts. Its title does scant justice to it, for it is not so
much a cook-book as a dietetic and culinary cyclopedia, Mrs. Lincoln is a lady of ~
culture and practical tastes, who has made the fine art of czdésime the subject of pro-
fessional study and teaching. In this book she has shown her literary skill and
intelligence, as well as her expertness as a practical cook and teacher of cookery.
It is full of interest and instruction for any one, though one should never handle a
skillet or know the feeling of dough. Nothing in the way of explanation is left
unsaid, And for a young housekeeper, it is a complete outfit for the culinary depart-
ment of her duties and domain. There are many excellent side-hints as to the nature,
history, and hygiene of food, which are not often found in such books; and the
Indexes are of the completest and most useful kind. We find ourselves quite enthu-
siastic over the work, and feel like saying to the accomplished authoress, ‘Many
daughters have done virtuously, but thou excellest them all.’”” — Rev. Dr. Zabriskie,
in Christian Intelligencer.
“ Among all the cook-books, Mrs. D. A. Lincoln’s ‘ Boston Cook-Book ’ will cer-
tainly take its place as one of the very best. It is published and arranged in a very
convenient and attractive form, and the style in which it is written has a certain
literary quality which will tempt those who are not interested in recipes and cooking
to peruse its pages. The recipes are practical, and give just those facts which are
generally omitted from books of this sort, to the discouragement of the housekeeper,
and frequently to the lamentable disaster and failure of her plans. Mrs. Lincoln has
laid a large number of people under obligation, and puts into her book a large amount
of general experience in the difficult and delicate art of cooking. The book is admi-
rably arranged, and is supplied with the most perfect indexes we have ever seen in
any work of the kind ” — The Christian Union.
“Mrs. Lincoln has written a cook-book ; really written one, not made merely a
compilation of receipts,—that sort of mechanical work any one can do who has
patience enough to search for the rules, and system enough to arrange them. Mrs.
Lincoln’s book is written out of the experience of life, both as a housekeeper and a
teacher. Her long experience as principal of the Boston Cooking-School has enabled
her to find out just what it is that people most want and need to know. I have no
hesitation in recommending Mrs. Lincoln’s as the best cook-book, in all respects, of
any Ihave seen. It is exactly fitted for use as a family authority, in that it is the
work, not of a theorizer, but of a woman who knows what she is talking about. It is
the very common-sense of the science of cookery.” —£xtracts from Sallie Foy
White's letters in Philadelphia and Portland papers,
“Mrs. Lincoln’s ‘ Boston Cook-Book’ is a characteristically American, not to say
Yankee, prodiiction. Boston productions are nothing if not profound, and even this
cookery manual must begin with a definition, a pinch of philology, and the culinary
chemistry of heat, cold, water, air, and drying. . . . Buta touch of the blue-stocking
has never been harmful to cookery. This book is as deft as it is fundamental. It is
so perfectly and generously up to everything culinary, that it cannot help spilling over
a little into sciences and philosophy. It is the trimmest, best arranged, best illus-
trated, most intelligible, manual of cookery as a high art, and as an economic art, that
has appeared.” — /ndependent.
“Tt is a pleasure to be able to give a man or a book unqualified praise. We have
no fear in saying that Mrs. Lincoln’s work is the best and most practical cook-book of
its kind that has ever appeared. It does not emanate from the chef of some queen’s
or nobleman’s cuisine, but it tells in the most simple and practical and exact way
those little things whigh women ought to know, but have generally to learn by sad
experience. It is a book which ought to be in every household.” — Philadelphia
Press. :
“The ‘ Boston Cook-Book’ has a special recommendation. The author, Mrs.
Lincoln, was early trained to a love for all household work. That precicus experi-
ence is a thing for which a cooking-school is no manner of substitute, while it is just
the thing for professional training to build upon, widen, and correct. Mrs. Lincoln’s
book is practical, and though there is much of theory, it gives proof of being based
less upon theory and much upon experiment. The book is handsomely gotten
up, and will ere long attest its usefulness in better food better prepared, and theres
fore better digested, in many homes.” — Leader.
“Tt is the embodiment of the actual experience and observation of a woman
who has learned and employed superior domestic methods. It is the outcome of
Mrs. Lincoln’s conscientious and successful labors for the development of practical
cooking. It is to be recommended for its usefulness in point of receipts of moderate
cost and quantity, in its variety, its comprehensiveness, and for the excellence of its
typographical form.” — Boston Transcript.
“The instruction given by Mrs, Lincoln at the Boston Cooking-School is so
widely and favorably known for its thoroughness and attention to scientific and eco-
nomical principles, that a cook-book embodying these ideas and principles will be
considered a great gain to the housekeeping department. In care and excellence, her
book illustrates the modern advance in home cooking.” —- Boston Fournal.
“The book needs no other raison a@’étre than its own excellence. Every house-
keeper in the land would be fortunate to have upon her shelf a copy of Mrs. Lincoln’s
work.” — Boston Courier.
“Mrs. Lincoln’s book contains in one volume what most other cook-books contain in
three ; and its directions are always terse'and to the point. It is a thoroughly practi-
cal book, and teaches us all how to live well and wisely every day in the year.” — The
«*70COM.
“The most valuable feature of Mrs. Lincoln's Cook-Book is, without doubt, the
application of scientific knowledge to the culinary art. Mrs. Lincoln has the gift of
teaching, and its use in this connection is worthy of the warmest commendation. She
has made the necessary explanations in a very lucid and succinct manner. To the
thousands of intelligent housekeepers who recognize the importance of the art of the
kitchen, this book will be a boon.” — Eclectic.
“‘ The book, although at first sight it seems no larger than other céok-books, has
over five hundred pages, and takes up the minutest details of housekeeping. Having
examined all the standard cook-books now in the market, this seems superior to all.
There is so much in this that is not found in other cook-books, that it is equal to a
small library in itself.” — Extracts from Anna Barrow’s letters in Oxford and q
Portland papers,
“ We have at last from Boston something better than the Emersonian philosophy
or the learning of Harvard,— something that will contribute more to human health,
and consequently to human happiness ; and that is, a good, practical cook-book, with
illustrations. . . . We commend Mrs. Lincoln’s volume heartily, and wish it might —
make a part of every bridal outfit.” — The Churchman.
“For plain, practical, and at the same time scientific treatment of a difficult sub-
ject, commend us to Mrs. Lincoln’s ‘ Boston Cook-Book.’ Nobgtter book hasappeared ~
to ixeep pace with the wholesome advance of culinary art, as practised in the common-
sense cooking-school.” — Toledo.
“It combines whatever is best in those which have gone before, with improvements —
and refinements peculiar to itself. It is so complete and admirable in its various
departments, that it seems to fill every requirement. How soon it will be rivalled or
superseded it is unsafe to predict ; but for the present we may commend it asin every
respect unsurpassed.” — Zhe Dial. ° 2
“The volume is a compound of information on every household matter; well
arranged, clearly written, and attractively made up. Of the many valuable cook-books,
not one better deserves a place, or is more likely to secure and hold it.” — Helen Campo
bell.
‘
«The possession of your cook-book has made me quite beside myself. I prize it a
sighly, not only for personal reasons, but because of its real worth. I feel so safe with
+ as a guide, and if I abide by its rules and Jaws no harm can befall me.” — Adaline
Willer, a former pupil, Atlanta, Georgia.
‘One need only glance over the pages of Mrs Lincoln’s Cook-Book to realize the
fact of her aptness in scholarship.” — Alta, San Francisco.
“ Mrs. Lincoln brings not only the fruits of a long experience to the preparation of
her work, but a great amount of scientific research, so that the book is really a mine
of information in its way.” — The Post, Washington.
“Tt is one of the most interesting treatises on cooking and housework that we have
ever read. It contains much useful information to the general reader, and is one we
would recommend to every housekeeper.’’ — Saratoga Sentinel.
——___-@———___——
Mrs. Lincotn’s Boston Cook-Booxk 7s kept on sale by all booksellers every
where. Lf you cannot readily obtain tt, enclose the amount, $2.00, directly
to Mrs. 1). A. LINCOLN, Wollaston, Mass. or to the Pudlishers, whe
will mail tt, postpaid.
ROBERTS BROTHERS, Boston.
|
|
STANDARD LIBRARY BOOKS
SELECTED FROM THE CATALOGUE OF
ROBERTS BROTHERS:
Louisa M. Alcott. Little Women, Illustrated, 16mo, $1.50;
Little Men, Illustrated, 16mo, $1 50; An Old-Fashioned Girl,
Illustrated, 16mo, $1.50; Eight Cousins, Illustrated, 16mo, $1.50;
Rose in Bloom, Illustrated, 16mo, $1.50, Under the Lilacs, Lllus-
trated, 16mu, $1.50; Jack and Jill, Illustrated, 16mo, $1.50;
Jo’s Boys, Illustrated, 16mo, $1.50. Eight volumes in box,
$12.00. Work, Illustrated, 16mo, $1.50, Moods, a Novel, 16mo,
$1.50; Hospital Sketches, Illustrated, 16mo, $1.50.
A. Bronson Alcott. Table Talk, 16mo, $1.50; Concord Days,
16mo, $1.50; Record of a School, 16mo, $1.50; Tablets, with
Portrait, 16mo, $1.50; Sonnets and Canzonets, 16mo, $1.00; New
Connecticut, 16mo, $1.25.
William R. Alger. A Critical History of the Doctrine of a
Future Life, 8vo, $3.50; The Genius of Solitude, 16mo, $1.50;
The Friendships of Women, 16mo, $1.50; The School of Life,
16mo, $1.00; The Poetry of the Orient, Illustrated, 16mo, $1.50.
Joseph H. Allen. Hebrew Men and Times, 16mo, $1.50; Our
Liberal Movement, 16mo, $1.25; Christian, History in its Three
Great Periods, 3 vols., 16mo, $3.75; Outlines of Christian His-
tory, 16mo, 75 cents.
Thomas G. Appleton. A Sheaf of Papers, 16mo, $1.50; A
Nile Journey, Illustrated, 12mo, $2.25; Syrian Sunshine, 16mo,
$1.00; Windfalls, Essays, 16mo, $1.50; Chequer Work, 16mo,
$1.50. .
Ernst Moritz Arndt. Life and Adventures of Arndt, with
Portrait, 12mo, $2.25.
2 Messrs. Roberts Brothers’
Edwin Arnold. The Light of Asia, 16mo, $1.00; Pearls of the
Faith, 16mo, $1.00; Indian Idylls, 16mo, $1.00; The Secret of
Death, 16mo, $1.00; The Song Celestial, 16mo, $1.00; India Re-
visited, Illustrated, 12m0, $2.00; Miscellaneous Poems, 16mo,
$1.00.
W.P. Atkinson. On the Right Use of Books, 16mo, 50 cents ;
On History and the Study of History, 16mo, 50 cents.
Henry Bacon. A Parisian Year, Illustrated, 16mo, $1.50.
Honoré de Balzac. Pére Goriot, 12mo, half Russia, $1.50;
The Duchesse de Langeais, 12mo, half Russia, $1.50; César
Birotteau, 12mo, half Russia, $1.50; Eugénie Grandet, 12mo,
half Russia, $1.50; Cousin Pons, 12mo, half Russia, $1.50; The
Country Doctor, 12mo, half Russia, $1.50; The Two Brothers,
12mo, half Russia, $1.50; The Alkahest, 12mo, half Russia, $1.50.
Anna Letitia Barbauld. Tales, Poems, and Essays. Bio-
graphical Sketch by Grace A. Oliver. 16mo, $1.00.
S. Baring-Gould. Curious Myths of the Middle Ages, new
edition, Illustrated, 16mo, $1.50.
William Barnes. Rural Poems, Illustrated, square 18mo, ie 25.
C. A. Bartol,D.D Radical Problems, 16mo, $1.25, The Rising
Faith, 16mo, $1.25, Principles and Portraits, 16mo, $1.25.
William M. Baker. Blessed Saint Certainty, 16mo, $1.50; The
Making of a Man, 16mo, $1.25 , His Majesty, Myself, 16mo, $1.00.
Arlo Bates. Berries of the Brier (Poems), 16mo, $1.00; Son-
nets in Shadow (Poems), 16mo, $1.00; A Lad’s Love, a Story,
16mo, $1.00.
Henry Walter Bates. The Naturalist on the Amazon, IIlus-
trated, 8vo, $2.50.
Karoline Bauer. Memoirs, from the German, 12mo, $1.50.
Walter Besant. The French Humorists, 12mo, $2.00; Studies
in Early French Poetry, 12mo, $2.00.
William Blake. Poetical Works. With a Memoir by W.M
Rossetti. Portrait, 16mo, $2.25.
Mathilde Blind. Tarantella, a novel, 12mo, $r. 50.
“Sherwood Bonner.” Suwanee River Tales, Illustrated, 16mo
$1.25
Standard Library Books. 3
Mrs. E. V. Boyle. Days and Hours in a Garden, 16mo, white
cloth, gilt, uncut, $2.00.
Mary Bradley. Hidden Sweetness, Illustrated, small 4to, $1.50.
Charles T. Brooks. Poems, with Memoir, 16mo, $1.25; Wil-
liam Ellery Channing, with Portrait, Illustrated, 16mo, $1.50;
The Layman’s Breviary, square 16mo, $1.50; The World-Priest,
square 16mo, $2.25; The Wisdom of the Brahmin, 16mo, $1.25
Sir Thomas Browne. Religio Medici, 16mo, $1.25.
Robert Buchanan. Poems, 16mo, $1.50.
Sir Edward Bulwer-Lytton. Dramas and Poems, with steel
Portrait, square 18mo, $1.00; Schiller’s Lay of the Bell, trans-
lated by Bulwer, Illustrated, oblong 4to, $7.50.
John Bunyan. The Pilgrim’s Progress, Illustrated, 16mo, $1.00.
F.C. Burnand. Happy Thoughts, 16mo, $1.00; More Happy
Thoughts, 16mo, $1.00; My Health, t6mo, $1.00; Happy
Thought Hall, Illustrated, square 16mo, $2.00; The New His-
tory of Sandford and Merton, Illustrated, 16mo, $1.00; paper
covers, 50 cents.
By The Tiber. A Novel, by the author of ‘‘Signor Monaldini’s
Niece,” 16mo, $1.50.
T. Hall Caine. Recollections of D. G. Rossetti, with Portrait,
8vo, $3.00.
Helen Campbell. The What-to-do Club, 16mo, $1.50; Mrs.
Herndon’s Income, 16mo, $1.50; Miss Melinda’s Opportunity,
16mo, $1.00; Prisoners of Poverty, 16mo, $1.00.
John W. Chadwick. Poems, 16mo, $1.25; In Nazareth Town,
16mo, $1.00; The Faith of Reason, 16mo, $1.00; The Man
Jesus, 16mo, $1.00
Peleg W. Chandler. Memoir of Governor Andrew, Illustrated,
16mo, $1.25.
George L. Chaney. F. Grant & Co., Illustrated, 16mo, $1.00;
Tom, Illustrated, 16mo, $1.00; Aloha, Illustrated, 16mo, $1.50;
Every-day Life and Every-day Morals, 16mo, $1.00.
William Ellery Channing. Thoreau: the Poet-Naturalist,
16mo, $1.50.
Liydia Maria Child. Aspirations of the World, 16mo, $1.25,
P. W.Clayden. The Life of Samuel Sharpe, r2mo, $1.50.
OS eee
- Co a
a a re RD Se ie ee
_
4 | Messrs. Roberts Brothers’
“Mabel Collins.” Through the Gates of Gold, a Fragment of
Thought, 16mo, 50 cents. |
Sara Coleridge.. Phantasmion, 12mo, $2.00.
R. Laird Collier, D.D. Meditations on the Essence of Chris
tianity, I2mo, $1.25.
“Susan Coolidge.” The New Year’s Bargain, Illustrated,
16mo, $1.25; What Katy Did, Illustrated, 16mo, $1.25; What
Katy Did at School, Illustrated, 16mo, $1.25; What Katy Did
Next, Illustrated, 16mo, $1.25; Mischief’s Thanksgiving, Illus-
trated, 16mo, $1.25; Nine Little Goslings, Illustrated, 16mo,
$1.25; Eyebright, Illustrated, 16mo, $1.25; Cross Patch, Illus-
trated, 16mo, $1.25; A Round Dozen, Illustrated, 16mo, $1.25;
A Little Country Girl, Illustrated, 16mo, $1.25; A Guernsey
Lily, Illustrated, 4to, $2.00; For Summer Afternoons, 16mo,
$1.25; Short History of Philadelphia, 12mo, $1.25; Verses,
square 16mo, $1 00.
Caroline H. Dall. Letters Home from Colorado, Utah, and
California, 12mo, $1.50; What we Really Know about Shake-
speare, second edition, 16mo, $1.25.
Madame D’Arblay. Diary and Letters, with Portraits, 2 vols.,
12mo, $4.00.
J. Morrison Davidson. New Book of Kings, 16mo, $1.00.
Sir Humphry Davy. Consolations in Travel, Illustrated,
16mo, $1.50; Salmonia, Illustrated, $1.50.
Daniel Defoe. Robinson Crusoe, Illustrated, 12mo, $1.50.
Mrs. Delany. Autobiography, with Portraits, 2 vols., 12mo,
$4 00.
Paul De Musset. Biography of Alfred De Musset, 12mo, $2.00.
Madame De Sévigné. Letters, 12mo, $1.50.
Orville Dewey. Autobiography, 12mo, $1.75.
George T. Dippold. The Great Epics of Medizval Germany,
16mo, $1.50.
Anna Bowman Dodd. Cathedral Days, Illustrated, 12mo,
$2.00.
Giovanni Dupré’s Autobiographical Memoirs. With an
Introduction by William W. Story. 12mo, $2.00.
Don Quixote, Wit and Wisdom of, Illustrated, 16mo, $1.2s-
Standard Library Books.
wt
Dorothy. A Country Story in Verse, square 16mo, $1.25.
Samuel Adams Drake. Old Landmarks of Boston, Illustrated,
I2mo, $2.00; Old Landmarks of Middlesex, Illustrated, 12mo,
$2.00; New England Legends and Folk Lore, Illustrated, 8vo,
$3.50, 12mo, $2.00; Around the Hub, Illustrated, 16mo, $1.50.
Maria Edgeworth. Classic Tales, 16mo, $1.00.
M. Betham Edwards. Doctor Jacob, a Novel, 12mo, $1.00.
George Eliot, Wit and Wisdom of, square 18mo, $1.00.
William Everett. School Sermons, 16mo, $1.00.
Famous Women Series. George Eliot, 16mo, $1.00; Emily
Bronté, 16mo, $1.00; George Sand, 16mo, $1.00; Margaret
Fuller, 16mo, $1.00; Mary Lamb, 16mo, $1.00; Maria Edge-
worth, 16mo, $1.00; Elizabeth Fry, 16mo, $1.00; Mary Woll-
stonecraft, 16mo, $1.00; Harriet Martineau, 16mo, $1.00;
Countess of Albany, 16mo, $1.00; Rachel Felix, 16mo, $1.00 ;
Madame Roland, 16mo, $1.00; Mrs. Siddons, 16mo, $1.00;
Margaret of Angouléme, 16mo, $1.00 ; Madame De Staél, 16mo,
$1.00.
Festival Poems. For Christmas, etc. Square 16mo, $1.25.
Louis Figuier. To-morrow of Death, 16mo, $1.50.
“George Fleming.” Kismet, 16mo, $1.00; Mirage, 16mo,
$1.00; The Head of Medusa, 16mo, $1.50; Andromeda, 16mo,
$1.50; Vestigia, 16mo, $1.25.
Mrs. Eliza Fletcher. Autobiography, with Portraits, 16mo, $1.50.
James E. Freeman. Gatherings from an Artist’s Portfolio in
Rome, I2mo, $1.50.
Ellen Frothingham’s Translations. Goethe’s Hermann and
Dorothea, 16mo, $1.00; Illustrated, 8vo, $2.00; The Laoco6n,
16mo, $1.50; Sappho, square 18mo, $1.00.
Margaret Fuller. Woman in the Nineteenth Century, r2mo,
$1.50; Art, Literature, and the Drama, 12mo, $1.50; Life With-
out and Life Within, 12mo, $1.50; At Home and Abroad, 12mo,
$1.50; Memoirs, 2 vols., 12mo, $3.00; Same, I vol., $1.50.
Theophile Gautier. My Household of Pets. Translated by
“Susan Coolidge.” Illustrated, 16mo, $1.25.
Judith Gautier. The Usurper, a Novel, 12mo, $1.50.
6 Messrs: Roberts Brothers’
_~
Oliver Goldsmith. The Vicar of Wakefield, with Illustrations
by Mulready, 16mo, $1.00.
Lord Ronald Gower. My Reminiscences, with Portrait, 12mo,
‘$2.00; Last Days of Marie Antoinette, with Portrait, small 4to,
$4.00.
Louise Imogen Guiney. Goose-Quill Papers, 16mo, $1.00.
Edward Everett Hale. In His Name, Illustrated, 12mo, $2.00;
square 18mo, $1.00; paper covers, 30 cents; The Man Without
a Country, 16mo, $1.25; His Level Best, 16mo, $1.25; What
Career? 16mo, $1.25; The Ingham Papers, 16mo, $1.25; Christ-
mas Eve and Christmas Day, 16mo, $1.25; Sybaris, 16mo, $1.25;
Seven Spanish Cities, 16mo, $1.25; Ten Times One is Ten, 16mo,
$1.00; Mrs. Merriam’s Scholars, 16mo, $1.00; How to Do It,
16mo, $1.00; Good Time Coming, 16mo, $1.00; Gone to Texas,
16mo, $1.00; Crusoe in New York, 16mo, $1.00; Ups and Downs,
16mo, $1.50; A Summer Vacation, paper covers, 16mo, 50 cents;
Franklin in France, with Portraits, 2 Vols., $6.00.
Eugenie Hamerton. The Mirror of Truth, Illustrated, 16mo,
$2.00; Golden Mediocrity, 16mo, $1.00.
Philip G. Hamerton. A Painter’s Camp, 12mo, $2.00; Thoughts
about Art, 12mo, $2.00; Intellectual Life, 12mo, $2.00; Chap.
ters on Animals, 12mo, $2.00; Round My House, 12mo, $2.00;
The Sylvan Year and The Unknown River, 12mo, $2.00; Wen-
derholme, 12mo, $2.00; Modern Frenchmen, 12mo, $2.00; Life
ot J. M. W. Turner, 12mo, $2.00; The Graphic Arts, 12mo, $2.00;
Human Intercourse, 12mo, $2.00; Landscape, 12mo, $2.00; Paris,
Illustrated, 8vo, $3.00; Etching and Etchers, Illustrated, 8vo,
$5.00; The Unknown River, Illustrated with etchings, 8vo, $6.00;
Harry Blount, a Boy’s Book, 16mo, $1.25.
Augustus J. C. Hare. Records of a Quiet Life, 16mo, $2.00.
The Heaven Series. Heaven Our Home, 16mo, $1.00; Life
in Heaven, 16mo, $1.00; Meet for Heaven, 16mo, $1.00.
Lafcadio Hearn. Some Chinese Ghosts, 16mo, $1.00.
Fiederic Henry Hedge. Primeval World of Hebrew Tradi-
tion, 16mo, $1.50; Reason in Religion, 16mo, $1.50; Ways of
the Spirit, 16mo, $1.50; Atheism in Philosophy, 12mo, $2.00;
Hours with German Classics, 8vo, $2.50
}
j
\
;
:
j
!
Si tandard Library Books. 7
=e
Arthur Helps. Companions of My Solitude, 16mo, $1.50; Es
says, 16mo, $1.50; Brevia, 16mo, $1.50; Conversations on War
and General Culture, 16mo, $1.50; Ivan de Biron, 12mo, $2.25;
Thoughts Upon Government, 8vo, $2.25; Social Pressure, 8vo,
$2.2 5; Brassey’s Life, 8vo, $2.50; Realmah, 16mo, $2.00 ; Casimir
Maremma, 16mo, $2.00.
Holy Songs, Carols, and Sacred Ballads, 16mo, $1.00.
©. L. Hosmer and W. C. Gannett. The Thought of God
in Hymns and Poems, 16mo, $1.00; paper covers, 50 cents.
Lord Houghton. Poetical Works, with Portrait, 2 vols., 16mo,
$5.00.
Julia Ward Howe. Margaret Fuller, 16mo, $1.00; Modern
Society, 16mo, 50 cents.
Maud Howe. San Rosario Ranch, 16mo, $1.25; Atalanta in
the South, 16mo, $1.25; A Newport Aquarelle, 16mo,
$1.00.
Leigh Hunt. Book of the Sonnet, 16mo, $2.00; The Seer, 16mo,
$2.00; A Day by the Fire, 16mo, $1.50.
Jean Ingelow. Poems, Cabinet edition, 16mo, $1.50; Diamond
edition, square 18mo, $1.00; Household edition, 16mo, 75 cents}
Red-Line Household edition, 12mo, $1.25; Illustrated edition,
8vo, $7.50; Birthday Book, Illustrated, 16mo, $1.00; Off the
Skelligs, 16mo, $1.00; Fated to be Free, 16mo, $1.00; Sarah de
Berenger, 16mo, $1.00; Don John, 16mo, $1.00, John Jerome,
16mo, $1.00; Poems of the Old Days and the New, 16mo, $1.25.
J. H. Ingraham. The Prince of the House of David, 16mo,
$1.50; The Pillar of Fire, 16mo, $1.50; The Throne of David,
16mo, $1.50.
Helen Jackson. Ramona, I2mo, $1.50; Century of Dishonor,
12mo, $1.50; Glimpses of Three Coasts, 12mo, $1.50; Bits of
Travel, Illustrated, 18mo, $1.25; Bits of Travel at Home, 18mo,
$1.50; Bits of Talk, 18mo, $1.00; Bits of Talk for Young Folks.
16mo, $1.00; Mercy Philbrick’s Choice, 16mo, $1.00; Hetty’s
Strange History, 16mo, $1.00; Zeph, 16mo, $1.25; Between
Whiles, 16mo, $1.25; Verses, 16mo, $1.00; Sonnets and Lyrics,
s6mo, $1.00; Verses and Sonnets and I yrics, in 1 vol., $1.50-
8 Messrs. Roberts Brothers’
Richard Jefferies. Wild Life in a Southern County, 16mo,
_ $125 Gamekeeper at Home, 12mo, $1.50; Illustrated, 8vo,
$3.75; The Amateur Poacher, 12mo, $1.50; Round About a
Great Estate, 1zmo, $1.50; Story of My Heart, 16mo, 75 cents.
Francis Jacox. Cues from All Quarters, 16mo, $1.50; Bible
Music, 12mo, $1.75.
Joyce, R. D. Deirdré, a Poem, 16mo, $1.00; Blanid, a Poem,
16mo, $1.50.
Sylvester Judd. Margaret, 16mo, $1.50; Richard Edney,
16mo, $1.50.
John Keats. Poems. Memoir by Lord Houghton. 16mo, $1.50.
The Kernel and the Husk. Letters on Spiritual Christianity,
by the author of “ Philochristus ” and “ Onesimus,” 12mo, $1.50.
Edward Lear. Nonsense Books, Illustrated, 12mo, $2.00.
Walter Savage Landor. Pericles and Aspasia, 16mo, $1.50;
Imaginary Conversations, 5 vols., 12mo, $10.00; Oxford edition,
16mo, $5.00.
Mrs. HE. W. Latimer. Familiar Talks on Some of pemeee s
Comedies, 12mo, $2.00.
Vernon Lee. Baldwin, 12mo, $2.00; Euphorion, 2 vols., demy
8vo, $4.00; Countess of Albany, 16mo, $1.00; A Phantom Lover,
16mo, 50 cents; Juvenilia, 12mo, $2.00.
Madame Lenormant. Memoirs of Madame Récamier, with
Portrait, 16mo, $1.50; Madame Récamier and Her Friends,
16mo, $1.50.
Mrs. D. A. Lincoln. Boston Cook Book, Illustrated, 12mo,
half bound, $2.00; Carving and Serving, square 12mo, 60 cents.
W. J. Linton. Rare Poems of Sixteenth and Seventeenth
Centuries, 16mo, $2.00.
A Little Pilgrim, 16mo, 60 cents.
Abiel A. Livermore. Anti-Tobacco, 16mo, 50 cents.
Living English Poets (MDCCCLXXXIIJ), 12mo, $2.00.
Margaret Lonsdale Sister Dora, with Portrait, 16mo, $1.25
Standard Library Books. g
Robert T. S. Lowell. Antony Brade, 16mo, $1.75; A Story or
Two from an Old Dutch Town, 16mo, $1.25.
W.M.Lupton. A Concise English History, 12mo, $1.50.
Hamilton W. Mabie. Norse Stories, 16mo, $1.00.
Lord Macaulay. Lays of Ancient Rome, with “ Ivry” and
“ Armada,” Illustrated, 16mo, $1.00.
John MacGregor. Thousand Miles in the Rob Roy Canoe,
16mo, $1.25; Rob Roy on the Baltic, 16mo, $1.25; Voyage Alone
in the Yawl Rob Roy, 16mo, $1.25; Three vols. in one, $2.00.
George MacDonald. The Vicar’s Daughter, Illustrated, 16mo,
$1.50.
Gerardine Macpherson. Memoirs of Anna Jameson, with
Portrai, 8vo, $2.50.
James Martineau. Hours of Thought on Sacred Things, Ist
series, 16mo, $1.50; 2d series, 12mo, $2.00.
George Meredith. Ordeal of Richard Feverel, uncut, English
cloth, 12mo, $2.00; Evan Harrington, uncut, English cloth,
12mo, $2.00; Harry Richmond, uncut, English cloth, 12mo,
$2.00; Sandra Belloni, uncut, English cloth, 12mo, $2.00; Vit-
toria, uncut, English cloth, 12mo, $2.00; Rhoda Fleming,
uncut, English cloth, 1r2mo, $2.00; Beauchamp’s Career, uncut,
English cloth, 12mo, $2.00; Diana of the Crossways, uncut, Eng-
lish cloth, 12mo, $2.00; The Egoist, uncut, English cloth, 12mo,
$2.00; Shaving of Shagpat, and Farina, uncut, English cloth,
12mo, $2.00; Ballads and Poems of Tragic Life, 16mo, $1.50.
Joaquin Miller. Songs of the Sierras, 16mo, $1.50; Songs of
the Sun Lands, 16mo, $1.50; Ship in the Desert, 16mo, $1.50;
Songs of Italy, 16mo, $1.25; Four vols. in one, $2.00; Songs of
the Mexican Seas, 16mo, $1.00.
Miss Toosey’s Mission, and Laddie, 1 vol., 16mo, 50 cents.
J. L. Molloy. Our Autumn Holiday on French Rivers, 16mo
$1.00.
Lady Mary Wortley Montagu. Letters, 12mo, $1.50.
John Morley. Life of Richard Cobden, with Portrait, 8vo,
$1.50.
10 Messrs. Roberts Brothers ~
Lewis Morris. The Epic of Hades, 16mo, $1.50; Gwen, 16mo, —
$1.50; Songs Unsung, 16mo, $1.50; The Ode of Life, 16mo,
$1.00.
William Morris. The Earthly Paradise, 3 vols., 16mo, gilt,
$6.00; Popular edition, $4.50; Sigurd the Volsung, 8vo, $2.50;
fEneids of Virgil, 8vo, $2.50; Defence of Guenevere, 12mo,
$2.00; Life and Death of Jason, 16mo, $1.50; Lovers of Gud-
run, 16mo, $1.00; Love is Enough, 16mo, $1.25; Hopes and
Fears for Art, 16mo, $1.25.
Louise Chandler Moulton. Poems, square 18mo, $1.00; Some
Women’s Hearts, 16mo, $1.50; Random Rambles, 18mo, $1.25;
Ourselves and Our Neighbors, 16mo, $1.00.
William A. Mowry. Talks with My Boys, 16mo, $1.00.
My Marriage. A Novel, 16mo, $1.00.
May Alcott Nieriker. Studying Art Abroad, 16mo, 50 cents.
No Name Novels. first Series: Afterglow, $1.00; Deirdre,
$1.00; Is That All? $1.00; Will Denbigh, Nobleman, $1.00;
Kismet, $1.00; Wolf at the Door, $1.0c; The Great Match,
$1.00; Marmorne, $1.00; Mirage, $1.00; A Modern Mephis-
topheles, $1.00; Gemini, $1.00; A Masque of Poets, $1.00.
Second Series: Signor Monaldini’s Niece, $1.00 ; The Colonel’s
Opera Cloak, $1.00; His Majesty, Myself, $1.00; Mrs. Beau
champ Brown, $1.00; Salvage, $1.00; Don John, $1.00; Tsar’s
Window, $1.00; Manuela Parédes, $1.00; Baby Rue, $1.00; My
Wife and My Wife’s Sister, $1.00; Her Picture, $1.00; Aschen-
broedel, $1.00.
Third Series: Her Crime, $1.00; Little Sister, $1.00; Bar-
tington’s Fate, $1.00; Daughter of the Philistines, $1.00;
Princess Amélie, $1.00; Diane Coryval, $1.00; Almost a
Duchess, $1.00; A Superior Woman, $1.00; Justina, $1.00;
Question of Identity, $1.00; Cracker Joe, $1.00.
Mrs. Power O'Donoghue. Riding for Ladies, 12mo, $3.50.
Old Lady Mary. A Tale of the Seen and the Unseen, 16mo,
60 cents.
Kathleen O’Meara. Madame Mohl, 16mo, $1.25 ‘crown 8vo,
$2.50) ; Mabel Stanhope, 16mo, $1.25.
Standard Library Books. II
Old Colony Series of Novels. Constance of Acadia, 12mo,
$1.50; Agatha and the Shadow, 12mo, $1.50.
Onesimus, Memoirs of a Disciple of Saint Paul, 16mo, $1.50.
Open Door and The Portrait, 1 vol., 16mo, 60 cents.
Dr. H. Oort and Dr. I. Hooykaas. The Bible for Learners,
3 vols., 12mo, $6.00.
John Boyle O’Reilly. Moondyne, a Novel, 16mo, $1.00;
Statues in the Block, 16mo, $1.00; paper covers, 50 cents.
Our Little ann. By the author of “ Tip Cat.” 16mo, $1.00.
Joseph Parker, D.D. Ecce Deus, 16mo, $1.00; Ad Clerum,
16mo, $1.50.
Theodore Parker. Prayers, 16mo, $1.00; Lessons from the
World of Matter, 12mo, $1.25.
Charles E. Pascoe. London of ‘To-day, 1888, Illustrated, 12mo,
$1.50.
C. Kegan Paul. William Godwin, 2 vols., 8vo, $6.00; Mary
Wollstonecraft’s Letters to Gilber+ Imlay, square 12mo, $2.00.
Paul of Tarsus, 16mo, $1.50.
Elizabeth P. Peabody. Keminiscences of William Ellery
Channing, 16mo, $2.00.
A. P. Peabody, D.D. Christian Belief and Life, 16mo, $1.50.
Frances M. Peard. The Rose Garden, 16mo, $1.50, Thorpe
Regis, 16mo, $1.50; Unawares, 16mo, $1.50.
Silvio Pellico. My Prisons, Illustrated, r6mo, $1.25.
“Pembridge.” Whist, or Bumblepuppy? 16mo, 50 cents.
J. and EH. R. Pennell. Two Pilgrims’ Progress, Illustrated,
12mo, $2.00; paper covers, 50 cents.
Philochristus, Memoirs of a Disciple of Our Lord, 16mo, $1.50.
Edward lL. Pierce. Memoir and Letters of Charles Sumner
with Portraits, 2 vols., 8vo, $6.00.
Margaret J. Preston. Cartoons, 16mo, $1.00
3 Z
A ee on
jie Messrs. Roberts Brothers
Laura Elizabeth Poor. Sanskrit and its Kindred Literatures,
16mo, $2.00.
Harriet W. Preston. A Year in Eden, a Novel, 12mo, $1.50;
Troubadours and Trouveres, 12mo, $2.00; Aspendale, 16mo, :
$1.00; Love in Nineteenth Century, 16mo, $1.00; Transla- é
tions: Mistral’s Miréio, 16mo, $1.25; Writings of Madame 4
Swetchine, 16mo, $1.25; Life and Letters of Madame Swet-
chine, 16mo, $1.50; Portraits of Celebrated Women, 16mo,
$1.50; Memoirs of Madame Desbordes-Valmore, 16mo, $1.50 ;
Biography of Alfred de Musset, 12mo, $2.00.
Bryan Waller Procter. An Autobiographical Fragment, with
Portrait, 12mo, $2.00.
Alfred P. Putnam. Singers and Songs of the Liberal Faith,
8vo, $3.00.
Josiah Quincy. Figures of the Past, 16mo, $1.50.
Josiah P. Quincy. Protection of Majorities, 16mo, $1.00.
Harriet H. Robinson. Massachusetts in the Woman Suffrage
Movement, 16mo, $1.25.
A. Mary F. Robinson. The New Arcadia, 16mo, $1.50; An
Italian Garden, 16mo, $1.00; Emily Bronté, 16mo, $1.00.
Phil. Robinson. Under the Sun, 16mo, $1.50; Sinners and
Saints: Three Months Among the Mormons, 16mo, $1.50.
Edwards Roberts. Santa Barbara, Illustrated, 16mo, 75 cents.
Christina G. Rossetti. Poems, 16mo, $1:50; Red Line edition,
12mo, $2.00; A Pageant, 16mo, $1.25 ; Time Flies, 18mo, $1.00;
Annus Domini, square 18mo, $1.50; Commonplace, 16mo, $1.50.
Dante Gabriel Rossetti. Blessed Damozel, 16mo, $1.50; Bal-
lads and Sonnets, 16mo, $1.50; Complete Poems, with Portrait,
12mo, $2.00; Dante and His Circle, 12mo, $2.00.
Maria Francesca Rossetti. A Shadow of Dante, Illustrated,
I2mo, $1.50.
Earl John Russell. Recollections, 8vo, $3.00.
Bernardin de Sainte-Pierre. Paul and Virginia, Illustrated,
16mo, $1.00.
Standard Library Books. 13
C. A. Sainte-Beuve. Portraits of Celebrated Women, 16mo,
$1.50; Memoirs of Madame Desbordes-Valmore, 16mo, $1.50.
Frank B. Sanborn. Life and Letters of John Brown, with
Portraits, 8vo, $3.00.
George Sand. Mauprat, 12mo, half Russia, $1.50; Antonia,
12mo, half Russia, $1.50; Monsieur Sylvestre, 12mo, half Rus:
sia, $1.50; Snow Man, 12mo, half Russia, $1.50; Miller of
Angibault, 12mo, half Russia, $1.50.
Epes Sargent. Planchette; or, The Despair of Science, 16mo,
$1.25; The Woman who Dared, 16mo, $1.50.
Sir Walter Scott. Lay of the Last Minstrel, Lady of the Lake,
and Marmion, I vol., 16mo, $1.00.
Sea and Shore, a Collection of Poems, 18mo, $1.00.
J. R. Seeley, M. A. Ecce Homo, 16mo, $1.00; Roman Impe-
rialism, 16mo, $1.50; Short History of Napoleon, with Portrait,
16mo, $1.50; Life and Times of Stein, 2 vols., with Portrait, 8vo,
$6.00; Natural Religion, 16mo, $1.25; Expansion of England,
crown 8vo, $1.75.
Flora L. Shaw. Colonel Cheswick’s Campaign, a Novel, 16mo,
$1.25; Castle Blair, 16mo, $1.00; Hector, 16mo, $1.00; Phyllis
Browne, 16mo, $1.00; A Sea Change, 16mo, $1.00.
Six of One by Half-a-Dozen of the Other, 16mo, $1.50.
Julian K. Smyth. Footprints of the Saviour, 16mo, gilt top,
$1.00.
Mary Somerville. Personal Recollections, Portrait, 12mo, $1.50.
Robert Southey. Life of Nelson, Illustrated, 16mo, $1.00.
Harriet Prescott Spofford. The Marquis of Carabas, 16mo,
$1.00; Hester Stanley at St. Marks, 12mo, $1.25.
“A Square.” Flatland, Illustrated, 16mo, 75 cents.
ee ee
i, aa
14 Messrs. Roberts Brothers
Robert Louis Stevenson. Travels with a Donkey, 16mo,
$1.00; An Inland Voyage, 16mo, $1.00; Treasure Island, 16mo,
$1.00; The Silverado Squatters, 16mo, $1.00; Prince Otto,
16mo, $1.00.
Harriet Beecher Stowe. Pink and White Tyranny, 16mo,
$1.25.
Charles Swain. Poems, with Portrait, 18mo, $1.00.
Andrew James Symington. William Wordsworth, with Por-
trait, 2 vols., 16mo, $2.00.
Jane and Ann Taylor. Tales, Essays, and Poems. Biographi-
cal Sketch, by Grace A. Oliver. 16mo, $1.00.
Connop Thirlwall. Letters to a Friend, 12mo, $1.50.
Mary W. Tileston. Quiet Hours, 1st Series, 16mo, $1.00;
2d Series, 16mo, $1.00; 2 vols. in one, $1.50; Sursum Corda,
16mo, $1.25; The Blessed Life, 18mo, $1.00; Daily Strength for
Daily Needs, 16mo, $1.00; Heroic Ballads, Illustrated, 12mo,
$2.00; “The Wisdom Series,” comprising The Apocrypha, 18mo,
flexible covers, 50 cents; Ecclesiasticus, 18mo, flexible covers,
50 cents; Marcus Aurelius Antoninus, 18mo, flexible covers, 50
cents; The Imitation of Christ, 18mo, flexible covers, 50 cents;
Sunshine in the Soul, 1st Series, 18mo, flexible covers, 50 cents;
2d Series, 18mo, flexible covers, 50 cents (both in one, 75 cents) ;
Epictetus, 18mo, flexible covers, 50 cents; Life of Dr. John
Tauler, 18mo, flexible covers, 50 cents; Selections from Fénelon,
18mo, flexible covers, 50 cents; Socrates, 2 vols., 18mo, flexible
covers, 50 cents each. In sets, complete in six volumes, $4.50.
Tip Cat, A Story. By the author of ‘Miss Toosey’s Mission.
16mo, $1.00.
George M. Towle. Certain Men of Mark, 16mo, $1.00.
W. Steuart Trench. Realities of Irish Life, r2mo, $1.00.
R. St. John Tyrwhitt. Our Sketching Club, Illustrated, 8vo,
$2.50.
Sarah Tytler. The Old Masters, 16mo, $1.50; Modern Paint:
ers, 16mo, $1.50; Musical Composers, 16mo, $1.50
*
Standard Library Books. 15
May Alden Ward. Dante, a Sketch of his Life, 16mo,
$1.25.
M. de Voltaire. Charles XII., King of Sweden, with Portrait,
16mo, $1.00.
William B. Weeden. Morality of Prohibitory Liquor Laws,
16mo, $1.25; The Social Law of Labor, 12mo, $1.50.
Rev. John Weiss. American Religion, 16mo, $1.50; Wit,
Humor, and Shakspeare, 12mo, $2.00.
Oscar Wilde. Poems, 16mo, $1.25.
A Week Away from Time, 16mo, $1.25.
Rev. J.G. Wood. Nature’s Teachings, Illustrated, 8vo, $2.50.
Abba Goold Woolson. Dress Reform, Illustrated, 16mo.
$1.50; Browsing Among Books, 16mo, $1.00.
Benjamin Worcester. Life and Mission of Emanuel Sweden.
borg, with Portrait, 12mo, $2.00 (8vo, $3.00).
LATEST ADDITIONS TO ROBERTS BROTHERS’
CATALOGUE,
Albion W. Tourgee. Button’s Inn, a Story, 16mo, $1.25.
Philip Bourke Marston. For a Song’s Sake, and Other
Stories, 12mo, $2.00 ; Garden Secrets, with a Sketch of his Life
by Louise Chandler Moulton, and Portrait, 16mo, $1.00.
Esther Bernon Carpenter. South-County Neighbors, 16mo,
$1.00.
William Shakespeare. Complete Works, Dyce’s Edition,
7 vols., 16mo, half Russia, in a neat box, $9.00. °
Laura E. Richards. Toto’s Joyous Winter, a continuation of
“The Joyous Story of Toto,’* 16mo, $1.25.
Set Rte. ee Oh aaa Oe oat "
oe a ee V0) Py ea ore At ke ‘ea R},
var ge Ut a We xe Te hae ae ,
16 Roberts Brothers’ Latest Additions
Louisa M. Alcott. A Garland for Girls, and Other Stori
uniform with ‘“ Spinning-Wheel Stories,” 16mo, $1.25 ; Luk
Library, Vol. II., uniform with Lulu’s Library, Vol. iS 16m0, “a
$1.00. | _
ee Edward HE. Hale. In His Name, a new edition, with more ethan er) ea
100 Illustrations by G. P. Jacomb-Hood, R.A., 12mo, $2.00. a
Philip Gilbert Hamerton. The Sadne, a Summer Voyage,
with 150 Illustrations by Joseph Pennell and the author, saa 2)
O.
‘ $3.5 | |
The Little Flowers of Saint Francis. Translated by Abby
Langdon Alger. 16mo, $1.00.
T. S. Millington. Some of Our Fellows, a School Story, with
16 Illustrations, small 4to, $1.50.
. Joaquin Miller. Songs of the Mexican Seas, comprising The
; Sea of Fire and The Rhyme of the Great River, 16mo, 1.00.
George Meredith. Ballads and Poems of Tragic Life, 16mo, ak:
; $1.50. ‘ ;
e fi Vernon Lee. Juvenilia: being a Second Series of Essays on
ee Sundry Aésthetical Questions, uniform with “ Baldwin” (the
ce First Series), 12mo, $2.00.
Madame de Staél. A Life of this celebrated woman, the —
author of ‘‘Corinne,” being the 15th Volume in the Famous
Women Series, 16mo, $1.00.
Send for Descriptive Catalogue of our Publications ( free).
All of our Books are mailed, post-paid, on receipt of price.
ROBERTS BROTHERS, Publishers,
ee 3 SOMERSET STREET, BosToN.
. 1 Wy af
e Re) Ae TT a “ Lo Le) SR Biome
oe
eo
CARVING AND SERVING.
By Mrs. D. A. LINCOLN,
AUTHOR OF “THE BOSTON COOK BOOK.”
Square 12mo. Illuminated board covers. Price, 60 cents.
= QS
“‘Carving and Serving,” by Mrs. D. A. Lincoln, author of the “ Boston Cook
Book,”’ is a little manual by the aid of which any gentleman or lady can become an
expert carver. What an advantage it must be to be able to place with the left hand a
fork in the breast of a turkey, and, without once removing it, with the right hand to
carve and dissect, or disjoint, the entire fowl ready to be helped to admiring guests!
This is done by skilful carvers. The book also contains directions for serving, with a
list of utensils for carving and serving.
“The student of this attractive little book has no excuse for inefficiency and bun-
gling, as the directions, both general and specific, are so clear that no room is left for
uncertainty. The scope of the book broadens somewhat beyond its expressed range
in giving a word of needful advice to the guest, who is conjured to bear in mind that
he is invited to dine, not to take a lesson in carving; adding that there ‘seems to be
an irresistible fascination about carving which silences all tongues, and draws all eyes
to the head of the table.’ However, if the process is performed 2 Za Mrs. Lincoln,
scrutiny need not be feared. The directions in serving are no less timely and valuable,
being founded upon a combination of experience and good taste that may safely bé
regarded as oracular.” — Commonwealth.
“ € Carving and Serving,’ by Mrs. D. A. Lincoln, is a capital book for housekeepers.
It gives minute and clear directions how to carve everything that goes on to the table
in the way of beef, poultry, and game. It also gives instructions how to prepare all
these edibles, and appetizing dishes like sweetbreads, chops, cutlets, meat pies, salads,
soups, and many others. And, what is greatly essential, it gives detailed information
how to serve the different edibles and drinks, to cut bread, and, last but not least, gives
some very much-needed advice how to offer all these things at the table. . . . The
book is full of such pretty suggestions, as well as solid information, and there is such a
wide-spread interest to-day among educated women regarding cooking, serving, and
managing dishes on the table, they will find this little book a valuable assistant in all
such matters.’? — Hartford Times
——___@ aes
Sold by ali booksellers. Mailed, post-paid, on receipt of price,
by the publishers,
ROBERTS BROTHERS,
BosToNn.
-
—
VALUABLE RECEIPTS FOR COOKING,
~.COMPACT AND PRACTICAL .-
By MRS. D. A. LINCOLN,
Author of “ The Boston Cook Book,” “* The Boston School Ki itchen
Text Book,” “ Carving and Serving,” ete.
£
_ {6mo, PAPER COVERS, !5 CENTS. i Sag
2 C) QO CHOICE RECEIPTS.
» The name of Mrs. D. A. Lincoln on a book of household advice
is sure to stamp it with success. Thousands of women all over the
land owe her a debt of gratitude for her “ Boston Cook Book ;” and
now thousands more, whose lack of means have prevented them from
owning that unequ alled volume, may rejoice in the possession of the
Peerless Cook Book. This little collection contains ever four hun-
dred valuable recipes. A few of these are taken from her “ Boston
Cook Book;” but most of them are new, and all are of the most
useful and practical description, bearing the mark of the positive
genius which Mrs. Lincoln possesses for culinary composition. — The
Beacon.
Mrs. D. A. Lincoln’s “ Boston Cook Book” has been widely recog: |
nized as one of the very best manuals of its class, and her new venture
in the same field, the Peerless Cook Book, which is issued in paper at
a low price, will find a host of friends because of its eminently prac-
tical character. — Christian Union.
A
Sold by all Booksellers. Mailed, post-paid, on receipt of price
by the Publishers, K
ROBERTS BROTHERS, Boston.
¥
lA
C090 \~—IO Bano
L 9% \~ 508
jut ~ CH AA 4220