eThestelk a f A \) ia = : KES< S 4 Gt // \ TENN * os - ee ¥E; agi i Boston SCHOOL KITCHEN TEX T-BOOK. LESSONS IN COOKING ® FOR THE USE OF CLASSES IN PUBLIC AND INDUSTRIAL SCHOOLS. BY Miko. D. A. LINCOLN, - AUTHOR OF “THE BOSTON COOK BOOK,” “CARVING AND SERVING,” ETC, BOSTON: ROBERTS BROTHERS. Pigott |: aba gute j = Wa ae fi _ ar ¢ ioht, 1887, By Mrs. D. A. LINCOLN. Cop 2 room oe co = ee < eo Be o = 8 soa ania = os a2 = 8 B 4% Zz a o cae This Book is Dedicated As: . TO : ne my MRS. MARY HEMENWAY, HE EARNEST AND GENEROUS FRIEND OF PRACTICAL i EDUCATION. Mi Talty ee 9 Th Senge! eee Se) BL Ay Ss T is the accepted educational doctrine that all matters for school instruction should be taught, so far as possible, in the light of first principles. The under- standing is to be engaged and thought awakened. A memory laden with rules and precepts is not enough; nor is the faculty of imitation in itself worthy of much care in the direct cultivation of it. The best educa- tion embraces more and aims higher. Therefore, if cooking is to have a place among school exercises, the text-book ought to be, not a cook-book, but a book giving the reasons for its directions, and connecting these reasons with first principles. Sucha book this one appears to be. Its claim to the title Boston School Kitchen Text-Book is justified by the fact that the substance of all the lessons has been worked out in the cooking class-rooms or school kitch- ens connected with the Boston public schools. That , this working out has been decidedly satisfactory I gladly testify. ; EDWIN P. SEAVER, Superintendent of the Boston Public Schools. PREFACE. . N the preparation of this book the aim has not been to furnish a complete cook-book, or to cater to the widely prevalent desire for new receipts and elaborate dishes; but rather to prepare such a study of food and explanation of general principles in con- nection with practical lessons in plain cooking as should be adapted to the use of classes in public and industrial schools. There is a great lack of knowledge, even among experienced housekeepers, of the nature of food and its proper combinations, and much unwholesome cook- ing has been the result of this ignorance. Much of the dislike which many girls have for cooking arises from their want of success, and the failure is ascribed to ill luck, poor material, incorrect receipts, or to any cause but the true one, — ignorance of first principles. Cooking cannot be well done by guess-work. There is a right way and a wrong way, and the right way is usually the easier. To show this right way and the reason for it, has been our endeavor in preparing these lessons. ‘Vill PREFACE. Beginners in the art should strive for a thorough understanding of the principles that underlie all culi- nary work. This is essential to success, both in the preparation of the simple food adapted to the daily table and in the intricate labor of the chef in charge of some grand entertainment. Above ‘all, our object has been to elevate this de- partment of work; to show its bearing upon many vital questions; to impress upon girls that all work well done is honorable; and that it is as really a part of education to be able to blacken a stove, to scour a tin, or to prepare a tempting meal of whole- some food, as it is to be able to solve a problem in geometry, to learn a foreign language, to teach a school, to decorate a plaque, to make an elegant gown, or to interpret the melodies and harmonies of the great masters in music. We have endeavored to show that there is some- thing more in cooking than the mere putting of cer- tain materials together for the gratification of the palate; that it is not all manual labor, but requires study, and that it ought not to be considered drudgery or done in a careless, slipshod, untidy fashion. And more than all else we have insisted that the health and comfort of the family depend upon the wholesome and economical preparation of the daily food. It cannot be expected to make professional cooks in twenty lessons. But it is confidently believed that if - school-girls once master the elementary principles which these lessons illustrate, they can, with practice at home, acquire a degree of skill sufficient to do all PREFACE. ix that is necessary in plain family lhving. And when this foundation is secured and a respect for the work developed they can do more. They can take any reliable cooking formula and work it out unaided, and in time detect errors in proportions and invent new combinations. | Youth is the time to begin to acquire this, as well as other knowledge. Many a young housekeeper over- whelmed with responsibility regrets that her mother did not require her to learn these things in her girl- hood. No matter how high her social position may be, no girl is sure of retaining it through life. Though in her youthful conceit she may boast of never scrub- bing a floor, or washing a dish, and may think it commendable to be ignorant of the mysteries of the kitchen, the time may come when she will have harder work than this to do, and will be thankful if there is one thing she can do well, even if it be but the washing of dishes or the cooking of wholesome food. And if her position should chance to be that of a director of such work, rather than a doer of it, this practical knowledge will be even more valuable. For those can direct best who can do best; and those can do best in any department of work who begin in early life and learn by experience much that can be learned in no other way. If we can awaken in school-girls an enthusiasm for the performance of the common duties of life, an important part of our purpose will have been accomplished. x PREFACE. The author wishes to acknowledge her indebtedness to Miss A. M. Homans, at whose suggestion this manual was prepared; to Miss Hope, and other teachers in the Boston School Kitchens for their help in the practical working out of these lessons; and to Mrs. Richards, of the Institute of Technology, for her assistance in revising the scientific portion of the work, MARY J. LINCOLN. — WoLuaston, Mass. June, 1887. SUGGESTIONS TO TEACHERS ON THE MAN- AGEMENT OF CLASSES. ——__ 9 It is expected that all teachers in the cooking classes will have had a special normal training for the work ; but even with such training a few suggestions from one who has had a large experience in both the practice and the teaching of cookery may be helpful. No definite rules can be given that will apply to all schools. Teachers must govern the classes and adapt the instruction as circumstances require, but it is of the first importance that the order and discipline of the public schools should be _ maintained in the cooking classes. Pupils must be required to dress neatly and appropriately. A large apron or tire, a holder suspended by a tape from the belt, a hand-towel at the side, and a cap to cover the hair entirely, are necessary. Rings and bracelets should not be worn during the lesson. Personal cleanliness must be insisted upon. Many people who consider themselves neat have objectionable habits, and a word of caution will be given against such as have been observed frequently in pupils. The hands and nails should be perfectly clean; wash the hands always before begin- ning work and as often during the lesson as there is need. Wiping them on the towel at the side will often be sufficient, and should always be done just before touching any food. Never allow the pupils to use their handkerchiefs or their aprons in the place of a towel or a holder, or to work with sticky or floured fingers, or to rest their hands on their faces or hair, or to lick their fingers, or to use their handkerchiefs. X11 SUGGESTIONS TO TEACHERS. without immediately wiping their fingers, or to taste with the mixing spoon without wiping it before using it again, or to use a hand-towel as a dish-towel, or the hand-basin for food, or to do anything that is not neat and cleanly. The only way to cure pupils of untidy habits is to be sure that your own example is perfect in that respect, then be watch- ful and let no fault, however trivial, pass unnoticed. In classes of fifteen pupils, three may be housekeepers, and the cooking may be done by the remaining members work- ing in groups of two, three, or four, according to the number in the class. The kitchen work may be divided among the three according to the rules for housekeepers. These duties may be shared in alternation, so that all the pupils may learn both the cooking and the kitchen work. The pupils should do all the work of keeping the class- room in order, except the weekly scrubbing of the floor. The room should be left in perfect order at the close of every lesson. This part of the training should be considered of equal importance with the cooking and should never be slighted. During the lesson the pupils should work under the direc- tion of.the teacher and not from the text-book. Let the principles be explained, the receipts be given orally, and then let each step of the work be done as directed by the teacher. Endeavor to draw out what the pupils already know, and let them think for themselves rather than cram them with a multitude of facts. The pupils may study the text-book after the lesson, and prepare at home the dishes they have learned to make in the class, and at the next lesson report the result, that the teacher may keep a record of the work done at home. Examine the classes frequently on the previous lessons. Do not allow them to repeat verbatim any of the text in the book, but question them in such a way that they may be taught the art of expression. The receipts should be mem- = es en ar meee en ha RULES FOR HOUSEKEEPERS. ev RV. HOUSEKEEPER No. II. Dust the room thoroughly. Begin at one corner and take each article in turn as you come to it. Dust from the high- est things to the lowest, taking up the dust in the cloth, not brushing it off on the floor. Shake the duster occa- sionally in a suitable place, and when through wash and hang it to dry. — Bring stores to teacher when directed. Scrub dresser and teacher’s desk. Keep dresser in perfect order. Wipe dishes if needed. Sweep room at 11.40 and 3.40, beginning at one side and sweeping toward one place. Hold the broom close to the floor; sweep with short strokes, and let the broom take the dust along on the floor instead of tossing it into the air. HOUSEKEEPER No. III. Polish the boiler. Clean knives and spoons in dresser drawer. Wash and wipe dishes. Wash dish-towels. — Scrub sink outside and inside with hot suds. Wash cloth and hang it to dry. RULES FOR CLEANING DISHES. Couect the knives, forks, and spoons. Scrape the dishes, rinse the cups, and soak in cold water any dishes that have egg or dough adhering to them; pack them neatly where they are to be washed. Have the dish-pan half full of hot soapy water, and the drainer near. Wash the glass first, one piece at a time, and wipe instantly. Wash the silver, and wipe at once without rinsing. Then wash the china, taking the less soiled dishes first, — cups, saucers, pitchers, plates, etc. Place the dishes on the drainer so they may be scalded inside and outside. Scald with hot soapy water, and wipe immediately. Glass, silver, and in fact, all kinds of dishes look brighter and better if wiped from hot, slightly soapy water instead of clear water. But be careful not to leave the soap in the water. Use a soap strainer, or keep the soap in a cup and pour the water over it. Steel knives and forks should never be placed in the dish- water. Keep them in the hand and wipe the handles with the dish-cloth, wash the blades, scour if needed, then wash again and wipe at once. Be particular to wash bright tin ware in clean hot soapy - water with as much care as if it were silver. Do not forget to clean the grooves and seams. Greasy iron ware should be wiped out first with soft paper to absorb the grease, then washed in scalding hot suds and wiped dry, — not with the dish-cloth, but with a dry towel. Lukewarm or greasy water, and wet wiping towels, or the dish-cloth used instead of the towel for wiping, should never under any circumstances be allowed in cleaning dishes. RULES FOR CLEANING. XVI When all are wiped, see that your hands are dry, then pack all things of a kind together and distribute to their places. Wash the basin, dipper, soap-dish, dish-pan, and sink with clean hot suds. Then take clean water and soap and wash the towels and cloths; rinse in cold water, wring them, shake them out thoroughly, and hang them up to dry, —in the sun, if possible. If the towels are only slightly wet, and not soiled, they must be washed in clear water just the same, and never allowed to dry with the dish-water or rinse-water in them. Tables and Bread Boards. — Scrape off the dough or brush off the crumbs, then dip a brush slightly in warm water, rub on sand soap, and rub hard with the brush, always with the grain of the wood, and hardest where there are grease spots. Do not let the water run off over the edge, but be careful to wash the edges. When clean, wash with a cloth in clear hot water, and when well rinsed off, rub dry. Wash out the cloth and brush, and leave the brush, bristles down, to dry. Always wash the bread board and meat board on the table where they have been used, never in an iron sink. Tins. — Use a soft, damp cloth, and mineral soap or sapolio. Rub the tins quickly back and forth, the same way and not around. Wipe off all the sand, then wash quickly in clean hot soapy water, and wipe at once on a clean dry towel. Brass, Copper, and Nickel Plate. — Moisten a soft woollen cloth with Pultz pomade, and rub briskly. Where the article to be rubbed is stationary, like a faucet, take an end of the cloth in each hand, bear down hard, and pull it briskly back and forth over the surface. The friction does the work more thoroughly than can be done by mere pressure with the hand. When bright, polish quickly with a dry clean flannel. REDUCED COPY OF CHARTS Prepared at the Massachusetts Institute of Technology by Professor Sedgwick and Mrs. Richards. I | AVERAGE COMPOSITION OF SOME COMMON FOODS ENOUS, CARBOHYDRATES__ PROTEIDS WATER ASHeETe STARCH SUGAR FATS 20 30 40 50 60 70 AP E . MUM TT TTT ANTUNAETU PO SEE ee ne ee i BACON Re MILK int CC TC TT sn BRE AD, RY E eee UT TTT Se ce TE be LNEZZA LLL VTZZZRL. Zi CLE: BREAD STU TE PEIN NNBIUUEL HIT tA) LIL LIL: DELL VALID LE: R] C E. MUTE Le IY 7AZ TLV OPT AP TZ ALL PLZLZALIZLAELLLE CLAMS COATT TTT innuiniT TE HURL TM InATU inn = C RAC KER Ssosron See BBN 777477- 724 777A 77 ZN ZZALT LALLA IL oe Ua eal ae PULL ELAN ALLEL ELE LLL LAL LL EGG z TOMI OTT INDIAN MEAL BB BEEF AVERAGE, Siam OAT MEAL ao: MUTTON HAM MACKEREL BLUE-FISH TRIPE FOWL BEANS EAS CHEESE 100 90 80 = 60 *0 40° 20 «4D AN etl Dagoz slave DIET SHOULD CONTAIN Epehe aolb aaeEs a | I FOOD MATERIALS OBTAINED FOR25¢ POUNDS OF iS ze POUNDS OF NUTRIENTS Utena ) | SG SES OSS eN = ona fag. mre Baad (hee A ee Ya P| OYSTERS ATSO¢qt fm rc BEEF SIRLOIN ,,25,, 1b pas COD,FRESH %, 8,, ,, hil BEEF,ROUND ,,15,, ,. Essa MUTTON, LEG ,,15,, ,, jez SALMON,CANNED, 124, ,,#2 COD, SALTED ,, 7,, ,, pEaEGaiNaas MACKEREL _,, (25, Esau BUTTER 30, 5, MILK % 8,,qt ES BEEF,NECK ,, 8,, 1b peemuanam MILK,SKIMMED ,, 5,,qt fama CHEESE (5,, Lb sabe HERRING,SMOKED 6,, ,, sce OLEOMARGARINE I5,, ., sips PORK, SALT, FAT,, 12,, ,. RICE Boy POTATOES —_,,100,,bu ple BEANS » 10.. Lb i OATMEAL, Si. ., = FLOUR WET. + INDIAN MEAL ,, 3,, ,, ae eee t gh head we pa. Lhe 7) INTRODUCTORY. _ In connection with the first and second lessons the pupils should learn about the four most important elements, namely, oxygen, nitrogen, hydrogen, and carbon. OXYGEN. Oxygen is a gas found as an element in the air and in combination everywhere. It is one fifth of the air, one half the solid crust of the earth, eight ninths of the water, about four fifths of the weight of vegetable bodies, and three fourths of the weight of animal bodies. It is the supporter of ani- mal life; we are constantly taking it into our bodies and without it we should die. It sustains combustion and burns or unites with all other elements except fluorine. At a low temperature it unites slowly with iron, causing it to rust, and with wood, causing it to decay. It attacks all vegetable and animal substances and decomposes them, producing a form of oxidation or slow combustion. In every such chemical change heat is evolved, although it may not always be per- ceptible to our senses. At a highttemperature oxygen combines rapidly with some elements and produces fire or rapid combustion. NITROGEN. Nitrogen is a gas, and constitutes four fifths of atmospheric air. It is found in all vegetable substances, but chiefly in animal tissues. It forms about 26 per cent of the human Xxii INTRODUCTORY. body. It dilutes the air and thus makes combustion less furious than it would be in oxygen alone and renders the air mild and suitable for us to breathe. HYDROGEN. Hydrogen is a gas, and is the lightest substance known. It is seldom found free in nature, but its compounds are everywhere. Combined with oxygen it forms water. In this form it is found in all animal and vegetable substances. Pure hydrogen burns instantly in the air when lighted and produces intense heat, and the result of the burning is water- vapor. CARBON. Carbon is a solid elementary substance. Its combinations with other elements are in the form of liquids, gases, and solids. It constitutes nearly one half of the weight of all dry vegetable and animal substances. It exists in a pure state in the diamond, and in a nearly pure state in charcoal and so-called black-lead or graphite. The charcoal that we burn, the graphite in our pencils, and the diamonds we wear are all different forms of the same element, carbon. The black mass left when bread is burned in the oven, or sugar on the stove, or fat in the frying-pan, is also carbon. For further information the teacher is referred to “ First Lessons on Minerals,’ by Mrs. Ellen H. Richards. ae CONTENTS. ES ee ay vec yi se ee Se ws VI SuGeEsTions TO TEACHERS ON THE MANAGEMENT OF CLASSES = Xi mee PG eTLOUSEKEEPERS: «3... + . 0 3 « « « « XIV eee POR CLEANING DISHES, ETC. 2.7)... 1... UW XVi Cuarts sHowinc AVERAGE ComposiTION oF Foop .. . xviii I CO ha i eg ERE LESSON I. Cooking. — Heat. — Fuel. — Fires. — The Making and Care of a Fire.—Suggestion to the Teacher. — Receipts for Baked Potatoes, Crofitons, and Bread Crumbs. — Abbre- Meronse— Questions 2.0. 2 ew we ww ww LD LESSON II. Tood, how it builds up the Body and keeps it Warm. — Classification of Food: Nitrogenous, Carbonaceous, and Mineral. — Water. — Suggestion to the Teacher. — Meas- uring. — Table of Measures and Weights. — Receipts for Baked Apples, Baked Crackers, Baked Crackers with Cheese, and Cracker Brewis. — Questions . . . . 15-26 * LESSON IIL. Boiling or Cooking in Water. — Experiment with Starch. — Experiment with Albumen. — Potatoes. — General Rules for Cooking Vegetables. — Time-table for Boiling. — Sug- gostion to the Teacher. — Receipts for Boiled Potatoes, Rice Potato, Mashed Potato, Potato Cakes, Boiled Higgs, and Beef Tea.— Questions. . . . . . « « « « 29-42 XX1V CONTENTS. LESSON IV. Steaming and other forms of Cooking in Boiling Water. — Milk. — The Combination of Foods. — Suggestion to the Teacher. — Receipts for Oatmeal Mush, Steamed Rice, Soft Custard, Coddled or Poached Eggs, Steamed Apples, and Steamed Potatoes. — Questions. . . . .. . 40-03 LESSON V. First Lesson in Meat. — Boiled Meat. — Suggestion to the Teacher. — Receipts for Boiled Mutton, Gravy, Smothered Beef, Baked Heart, Beef Tea, and Clarified Fat or Drip- ping. — Diagram of an Ox. — Questions . . . . . 55-63 LESSON VI. Warming Over. — Gravies. — Sauces. — Thickening. — Maca- roni. — Suggestion to the Teacher, — Receipts for Minced Meat on Toast, Cottage Pie, Scalloped Mutton, Macaroni, Hash, Tomato Sauce, and White Sauce. — Questions . 71-78 LESSON VII. Second Lesson in Meat. — Soups. — General Rule for Stock. — Suggestion to the Teacher. — Receipts for Soup Stock, Macaroni, Mixed Vegetable, Rice, Potato, and Baked Bean Soups. — Questions .. . .. .... a) sau en ee LESSON VIII. Digestion, and Invalid Cookery. — Cooking and Caring for Invalids. — Food for Invalids. — Tea. — Suggestion to the Teacher. — Receipts for Lemonade, Apple Water, Rhubarb Water, Irish Moss Jelly, Milk Porridge, Oatmeal Gruel, Orange for an Invalid, Chipped Ice, Tea, and Cocoa Shells. — Questions « ..< 2. +. ' oi ieesciele ues mn een CONTENTS. XXV LESSON IX. Invalid Cookery continued. — Toast. — Ice-Cream. — Nutri- tious and Innutritious Foods and Proper Proportion of Food. — Suggestion to the Teacher. — Receipts for Toast, Water Toast, Milk Toast, Eggnog, Beef Juice, Ice-Cream, Blane-Mange, and Wheatena. — Questions. . . . 101-109 LESSON X. Broiling. — Pan Broiling. — Time-table for Broiling. — First Lesson in Dough. — Suggestion to the Teacher. — Re- ceipts for Broiled Steak, Mutton Chop, Broiled Meat Cakes, Suet Pudding, Ginger and Fruit Suet Puddings, and Lemon Sauce. — To Chop Suet, To Clean Currants, To Stone Raisins. — Questions. . . . . - . . I11+122 LESSON XI. Stews. — Suggestion to the Teacher. — Receipts for Beef Stew, Damplings, Biscuit, Baked ela Sauce, and Stewed Prunes. — Questions . . . Vitgee a theo ke LESSON XII. First Lesson in Batters. — Stirring and Beating. — Sugges- tion to the Teacher. — Receipts for Griddle Cakes, Whole Wheat or Graham Gems, Pop-overs, and Snow Pan- Caeeeer se estions 2 66 roe Se PO O18 H196 LESSON XIII. Thicker Batters, Muffins, and Doughnuts. — Rolling. — Fry- ing. — Suggestion to the Teacher. — General Directions for Mixing. — Receipts for Corn Cake, Rye Muffins, Gin- ger-bread, Soft Molasses Cookies, Wheat Crisps, Fried Rye Muffins, and Doughnuts. — Questions . . . 1389-147 XV CONTENTS. LESSON XIV. Bread. — Yeast. —The Heat for Baking. — Time-table for Baking. — Suggestion to the Teacher. — Receipts for Yeast and Bread.— Questions . ... . . . 149-158 LESSON XV. The Care of Food. — Suggestion to the Teacher. — Receipts for Pastry, Pies with no Under Crust, Apple and Rhubarb Pies, Pies with no Upper Crust, Squash and Custard Pies, Pies with two Crusts, Plain Mince Pie, and Lyonnaise and Creamed Potatoes. — Questions . . . . . . 161-168 LESSON XVI. The Adaptation of Food to Age, Occupation, Climate, and Means. — The Cheapest Foods. — Peas and Beans. — Suggestion to the Teacher. — Receipts for Split-Pea Soup, Scotch Broth, Steamed Brown Bread, Scalded Corn Cake, and Fried Corn-Meal Mush.— Questions . . . . 171-180 LESSON XVII. Poultry. —To Prepare Poultry for Cooking. — Veal. — Sug- gestion to the Teacher. — Receipts for Chicken Fricassee, Veal Fricassee, Cranberries, Steamed Rhubarb, Cold Slaw, Lettuce, Scalloped Ms and Cream Rice Pudding. — - Questions . . . PPS ho LESSON XVIII. Fish. — Suggestion to the Teacher.— Receipts for Broiled, Baked, Boiled, and Fried Fish, Stuffing for Fish, Drawn Butter and Egg Sauce, Fish Chowder, and Fish Balls. — Questions . . . + <7 ar Se ee CONTENTS. XXVii LESSON XIX. Eggs. — Oysters. — Lobsters. — Cake Making and Baking. — Suggestion to the Teacher. — Receipts for Plain Cake, Water Sponge Cake, Frosting, Dropped Eggs, Omelet, Egg Vermicelli, Preparing and Parboiling Oysters, Fried, Stewed, and Scalloped Oysters, Opening Lobsters, Plain Lobster, and Stewed Lobster.— Questions . . . 201-211 LESSON XX. Laying the Table. — Waiting on the Table. — Table Manners. — Suggestion to the Teacher. — Receipts for Chocolate and Coffee . eee iar = 1h es helenae! Table of Average Cost of Material used in Cooking. . . . 223 @anieo: Cost of Meatand Game... ..°. . . . « 224 MRM PSI 5 ce ee ew oe QOD Additional Receipts for Baked Beans, Corned Beef, Boiled Dinner, Baked Meat, Roast Chicken, Indian-Meal Pud- ding, Berry Charlotte, Chocolate Creams, Creamed Wal- nuts, Dates, and Almonds, Banana and Lemon-Jelly Cream, Orange Jelly, and Fruit Ice-Cream . . . . . . 226-232 BOSTON SCHOOL KITCHEN TEXT-BOOK. LESSON L COOKING. / Cooxina is the preparation of food, by the aid of heat, to nourish the human body./ We cook our food to make it taste better, and that it may be more easily di- gested and made a part of our bodies. The word “cooking” is derived from the Latin coquo, meaning “to boil, bake, seethe, dry, scorch, or ripen.” Cooking is usually done by the application of heat. The ripening and the drying process, which some foods undergo by the direct heat of the sun, is a kind of nat- ural cooking. The heat of the living animal also does its part in preparing other varieties of food for our use; but the greater part of the food we eat is cooked or prepared by the more rapid action of artificial heat. This develops and improves the flavor, changes the odor, taste, and di- gestibility of nearly all articles of food, and thus renders them more capable of nourishing our bodies. The proper cooking of much of our food depends also upon the use of water, or some other liquid, combined with heat, and upon the free action of air during the process of cooking. y 2 BOSTON SCHOOL KITCHEN TEXT-BOOK. HEAT. Artificial heat for household purposes is obtained by rapid combustion, or the chemical union of the oxygen in the air with the carbon and hydrogen found in fuel. Wood, charcoal, anthracite and bituminous coals, kero- sene oil, and gas, all are composed of either carbon, or compounds of carbon with a gas, hydrogen, forming hydro-carbons. Sometimes they contain both. All these varieties of fuel were originally derived from vegetable matter. The living tree or plant, through its leaves and roots, takes in from the air and soil carbonic acid gas and water with earthy and nitrogenous mat- ter dissolved in the water. It gives back to the air a large part of the oxygen contained in the gas, but re- | tains some of it, and especially retains much of the carbon and water. Upon these it lives, and from these, with the help of the sunlight, it constructs the woody fibre, sap, and other substances, — compounds which are rich in carbon. Since these compounds have been built up by the energy of the sunlight, and can unite with oxygen, they are readily combustible. When we burn them in the form of wood, oil, fat, etc., this energy is liberated, or set free, as heat, or hight, or both. By heat, which represents a certain amount of energy, we are enabled to have work done: on a large scale, when we burn coal under an engine, and on a small scale when we burn it in our stoves, and use the heat to cook our food. Artificial heat may thus be traced to the sunlight, the chief source, also, of all natural heat. LESSON I.— FUEL. 3 FUEL. Wood is a product of vegetable growth, found in the trunks and branches of trees. It contains hydro-carbons in a solid form. It consists of slender fibres or tubes closely packed together. When first formed these are hollow, and contain the sap or vegetable juices; but gradually they become hardened and consolidated, and by their successive layers or rings indicate the age of the tree. The fibres in hard woods are more densely packed and are of a purer quality than those in soft woods. When freshly cut, wood contains a large amount of water or sap, and soft wood contains more than hard. On ex- posure to the air this water is lost by evaporation. Wood should be well dried to be useful and economical as fuel. Charcoal is obtained by heating wood in close vessels, or in covered pits, with a limited supply of air, — enough to decompose the wood, but not enough to con- sume, or entirely burn it,—a kind of partial or half- smothered burning. The gaseous elements in the wood are all expelled, and the coal or charred wood that re- mains is nearly pure carbon. Anthracite coal is 90 to 98 per cent carbon. It is” found in immense layers, deeply embedded in various parts of the earth’s crust. Ages ago the vast forests and luxuriant forms of vegetation were submerged; and by the action of pressure, heat, and other causes, they have been changed to their present form. The gaseous substances have nearly all been expelled, and the carbon that remains forms the hardest kind of coal. Other forms of ancient vegetation thus buried had less ae BOSTON SCHOOL KITCHEN TEXT-BOOK. — rene Si ach of He ydrorem or gaseous element, remains. These are called bitwminous coals, from the bitumen or pitch which they contain. Petrolewm, from which kerosene oil is made, contains liquid compounds of hydrogen and carbon. It is ob- tained from wells in the bituminous coal regions. Illuminating gas is made by distilling or heating bituminous coal with entire exclusion of air. Coke is the black, porous,mass left after the volatile gases have been driven off, and is nearly pure carbon. Carbon is the chief element in all these forms of fuel. In burning, the oxygen unites with the carbon and hy- drogen, forming, with the carbon, carbonic acid gas, and with the hydrogen, watery vapor. Both escape into the air, and the gas is absorbed by plants. Some of the carbon is not consumed, and passes off as smoke. Any fuel that burns with a flame must be at that moment in a gaseous state. In burning gas we simply have to heat the gas to its kindling-point, and we have a bright flame. We light the wick in a candle and at first it burns slowly ; the wax in the wick must first melt, then change to a vapor, and when the vapor is heated to its kindling-point it burns with a flame. Wood burns with a flame because it is first decomposed by the heat. Gases are formed ; and the burning of these gases, and not of the solid wood, produces the flame. Hard coal is made up almost entirely of solid carbon, which no furnace heat can change into gas. As there are no gases first made by the heat, so there can be no flame produced in the burning. Hard coal burns with a steady glow without flame, provided there is plenty of air to burn the carbon ; but when the coal is densely packed in the grate and the supply of air is insufficient, a poisonous gas is formed which burns with a blue flame. It disappears when the coal burns freely. — Cooley’s Chemistry, page 49. of my Lai * . ; z as a ae a a re Be LESSON I.— FIRES. 5 Wood charcoal, being light and porous, ignites readily, burns rapidly with little or no flame, and gives out more heat than an equal weight of any other fuel. Anthracite coal is next in heating power. Owing to its density it kindles slowly, but when once thoroughly ignited it burns with an intense heat, without flame, smoke, or soot, and for a long time. Bituminous coal ignites readily, burns with much flame and smoke, but yields less heat than anthracite. Soft woods kindle quickly, burn with much flame, produce intense heat, and leave but few coals. Hard woods kindle and burn slowly, with less flame, but afford a large mass of coals, which retain the heat a long time. . FIRES. The carbon and hydro-carbons in fuel will not burn or unite with oxygen and produce rapid combustion except at a very high temperature, —that is, when made very hot. The temperature at which this union takes place is called the burning-point. This varies in differ- ent substances, and special means must be employed to produce it. Some substances, like the phosphorus on matches, will burn very easily when heated by friction. The phos- phorus ignites the sulphur, and the burning sulphur makes the wood hot enough to burn, and thus we have a little fire. If we hold the burning match near large pieces of hard wood or coal it will not make them burn, because the match will burn out before they are hot enough to take fire. But if we place paper or shavings and a pile of small pieces of soft wood under the hard wood, and apply the lighted match to the paper, we soon 6 BOSTON SCHOOL KITCHEN TEXT-BOOK. have a bright flame. The burning shavings heat and kindle the soft wood ; this in turn kindles the hard wood and coal; and in this way we make our fires. ‘ ‘ The wood or coal will burn until they are nearly con- sumed, if they have the proper supply of air. The air, entering from beneath, should have room to circulate freely through the entire mass of wood or coal. There should also be a way for the smoke and Peers of combustion to escape freely. In wood and coal there is a small amount of mineral matter. It will not burn, and in the process of combus- tion itis left as ashes. These settle under the fire, and, if allowed to accumulate, hinder the burning. A fire for cooking purposes is best made in an iron box, or, as it is usually called, a stove, or range. By so doing we confine the heated air within a certain space, and can obtain more or less heat, as may be required. By means of a pipe we connect the stove with a chim- ney having an opening into the outer air. The ashes drop through a grate in the bottom of the fire-box into the pan beneath. We control the amount of heat ob- tained from the fire by dampers in the stove and pipe. These increase or diminish the supply of fresh air, regu- late the circulation of hot air through the flues of the stove, and afford an outlet for the imperfectly burned carbon and products of combustion. Through ignorant or careless management of a fire, much fuel is wasted, health is impaired, and not seldom human lives are sacrificed. Charcoal and anthracite coal should not be burned in close rooms, especially in open stoves, with the pipe dampers closed, or where there is a poor draught in the chimney. Poisonous gases are formed, which if inhaled cause death by suffo- LESSON I.— MAKING A FIRE. iT cation. It is, therefore, a matter of vital importance that we so regulate our fires and ventilate our rooms that the air may not be impregnated with these deadly gases. THE MAKING AND CARE OF A FIRE. Remove the covers, and brush the ashes from inside the top of the stove into the fire-box. Replace the covers, close the dampers, and turn over the grate. Shake the lower grate, letting the ashes sift through into the ash-pan. When the dust ceases to rise, brush out the oven, remove the cinders from the lower grate, and reserve them to burn again. When taken out in this way, the ashes in the pan will not require sifting. If there be no lower grate, remove the ashes and cin- ders together, and sift them. Pick over the cinders carefully, and throw out any stones, slaty pieces, or bits of clinker. These should never be burned, as they injure the lining of the fire-box; but any pieces of half- burned coal should be saved. Always take out the ashes before lighting the fire, for if they are left in the pan, sparks and lighted coals will drop into them. It is then highly imprudent to remove them, unless they are to be placed in a fire-proof ash receiver. Fires have often been occasioned by careless storing of hot ashes. Put into the fire-box, first, shavings or loose rolls of newspaper, letting them come close to the front; then fine pine kindlings, arranged crosswise, that the air may circulate freely between the pieces; be careful to have them touch each end of the fire-box that the coal may not drop through to the grate. Then put on enough hard wood, arranged in the same manner, to come to 8 ROSTON SCHOOL KITCHEN TEXT-BOOK. the top of the fire-box. Put on the covers, open the © dampers, and brush the dust off the stove. Moisten some stove-polish with cold water, and put it on the stove with the “dauber.” Rub the blacking in thoroughly, then lhght the paper from below the erate, and while the fire is kindling polish the stove with the dry polishing brush. Blacken the stove while it is cold, but polish as it begins to heat. When the wood is well kindled, put in a few more pieces of hard wood, and press the coals down to the erate. Put on coal enough to cover the wood, and when this has kindled fill the fire-box to the top of the lining. By making sure that the hard wood kindles first, and adding the coal gradually, much trouble is saved ; for unless the kindling be well seasoned, and part of it hard wood, and plenty of it used, it will either not kindle or it will burn out before the hard coal kindles, and then the coal must be removed and the fire rebuilt. The blazing heat from the wood alone warms the stove, and the oven quickly becomes hot. If you have char- coal or Franklin coal, it may be put on at first with the wood. When the blue flame is no longer seen, close the oven damper; and as soon as the coal is burning freely, shut the front damper. Then regulate the fire by the slide or damper in the pipe. While making and watching the fire, empty the tea- kettle, wipe out the inside, fill it and the reservoir with fresh water,— never from the hot-water tank, — finish polishing the sides and back of the range, and brush up the hearth and floor. When a hot fire is needed for several hours, add a sprinkling of new coal before the first has burned out, LESSON I.—THE CARE OF A FIRE. 9 and add to it often enough to keep the fire at a uniform heat. Be careful not to add enough to cover and thus check the fire, and never have the coal above the top of the lining. When the fire is not needed for the present, add a little fresh coal, and close all the dampers in two or three minutes, or as soon as the blue flame disappears. Never shut off all the draught on a red-hot fire without putting on a little fresh coal, if you wish to keep it in good condition to use again. It is important to remem- ber that when all the coals are red they are nearly burned out, and will not give out heat for so long a time as when partly black and partly red. To quicken an old fire, open all the dampers; and if the coal is black or only partly burned on top, pick out the ashes underneath with the poker, and when it be- gins to burn more freely add a sprinkling of coal and shake the grate. Keep the grate free from ashes when a very hot oven is needed. But if the old fire has burned so low that all the coals look red or ashy, al- ways put a few pieces of small coal on the red coals, and when these are burning add a few more carefully ; then shake the grate gently, or pick out the ashes. If you shake a whity-red or dying fire, the ashes fly up and settle on the coals and put out the little life there is in them. - During cold weather, or when a fire is required for heating purposes as well as for cooking, it is more economical, with most first-class stoves, to keep the fire night and day, letting it go out occasionally if the grate become clogged. But when it is no longer wanted for either purpose, turn the grate over at once that there may be no unnecessary burning of the coal. 10 BOSTON SCHOOL KITCHEN TEXT-BOOK. Once a month clean out the ashes and soot from the flues back of the oven and under it. There are openings made for that purpose. When anything is spilled on a hot stove, scrape off the thickest part of it at once with an old knife, and wipe off the grease by rubbing hard with a crumpled newspaper. Suggestion to the Teacher. The first lesson should be mainly about the chemistry and management of the fire. Let the pupils become familiar with the names of, and places for, all the utensils; learn the table of abbreviations, and, after preparing the receipts,. repeat from memory what they have done. But do not tell them about the composition of potatoes until the next lesson. For further information about fire, combustion, stoves, fuel, etc., see “ Boston Cook Book,” pages 1-8. \ RECEIPTS FOR LESSON IL 11 RECEIPTS FOR LESSON I. BAKED POTATOES. Select potatoes of uniform size. Wash and scrub them well. Bake ina clean, hot oven from 30 to 45m.,, or until soft. Break the skins to let the steam inside escape. Serve, at once, uncovered. Should there be any potatoes left over, peel them at once, that they may be in better condition to warm for another meal. - CROUTONS. Cut stale bread in half-inch slices. Remove the crusts, and cut into half-inch cubes. Put them on a shallow pan, and bake until brown. Use them in the place of toast, or as a garnish, or in soups and stews. _ BreapD Crus. Put the crusts, broken pieces, and crumbs of bread on a shallow tin plate in a moderate oven, and heat until dry and crisp. Roll fine, sift, and keep them in a dry place. Use them to cover articles which are to be fried. Abbreviations. tbsp. stands for tablespoonful. m. stands for minute. tsp. Wy << teaspoonful. De ese ee ORI, ssp. 2 ‘¢ saltspoonful. qr nant nS panare. C. ete cuptul. Deen) ene g: hp. Pie Bea ped. Tei, wit) POUlds Boke a apecks yg OMG i) 4 OUNCE, LOL MY 12 BOSTON SCHOOL KITCHEN TEXT-BOOK. oe go bo Questions on Lesson I. What have you come here to learn ? . Why do we cook our food ? What is cookery ? How is our food cooked ? Is there anything which has not been cooked, suitable for us to eat ? - How do we obtain the heat to cook our food ? What is fire ? . What is there in wood or coal that burns? How came the heat and light in the wood or coal ? What is coal ? . From what is the oil we burn made ? From what is illuminating gas made ? . What do we have to do to wood or coal to make them burn 2 . Why is it better for us that they will not burn without our help ? . What is one of the quickest substances to burn ? How did people make a fire before they had matches ? . What is it on the match that burns first ? . Why not burn our wood or coal outside the house, on the ground ? . What is this iron box in which we are making the fire to-day ? . What is the difference between a stove, a portable range, and a brick set range ? 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. dl. 32. 33. 34, 35. 36. 37. 38. Why do we make our stoves of iron? Why do-we place the stoves near the chimney ? Does all the wood or coal burn? What is smoke ? What are ashes ? How do we control the heat from the fire ? What kinds of wood are hard ? How can you tell soft wood from hard wood ? Which wood gives out the most heat ? Which wood is best for kin- dling ? How many ways of cooking food can you mention ? What is the easiest thing to cook, —that is, what re- quires the least preparation and the fewest things to work with? We have only our stove and’ our fire ; no hot water, no saucepans or kettles. What can we cook ? What is baking ? Large potatoes require 45 m. to bake. Dinner is to be served at 11.30; what time must the potatoes be put into the oven ? Do potatoes require a hot, or a moderate, oven ? How ean you tell when the oven is hot enough ? Why do you serub potatoes ? In what part of the oven do we put them ? = SS eee 40. 41, 42. 43. 44, 45, 46. 47. QUESTIONS FOR LESSON ILL 13 ee 39. Why do we have a rack or grate across the middle of the oven ? Which are the best for baking, —very small, medium, or large potatoes ? How can we tell when the po- tatoes are done ? Which is more important, — to bake them until soft, or just the 45 m.? If they chance to be done be- fore we are ready to eat them, what should we do ? Some people send them to the table in a covered dish, to keep them warm. Is that the best way ? What happens to baked pota- toes if they are left foratime with the skins unbroken ? Can they be warmed over ? When some of the class talk about potatoes I am re- minded of a hard, soggy, shrivelled, poorly baked po- tato; but when others speak of them I immediately think of a plump, smooth, mealy, wcll-baked potato. Can you tell me why ? . What are crofitons, and with what are they eaten ? . What use can you make of small pieces of bread ? . Should even a crumb of bread be wasted ? - How can you keep bread crumbs for a long time ? . What does ‘‘ssp.”’ stand for ? . How do you write or abbrevi- ate ‘‘ tablespoonful ” ? . What is the meaning of ‘‘ab- breviate ”’ ? . What is the abbreviation for “pound” ? Notrr.—The questions given here are suggestive only, for the teacher must adapt the questions as well as the instruction to each class or pupil. ¢ LESSON ILI. FOOD. WE learned in our last lesson about rapid combustion, by which we obtain heat to cook our food. In this les- son we are to learn what food is, and about animal Wee a result of slow combustion. Food is anything that nourishes the body, or helps to support life. To live, to grow, and to be in health, the human body must have the power to move, and must be kept warm. When the voluntary muscles of the body lose their power of motion, they are said to be paralyzed ; and when the heart ceases to move the whole body soon after dies. Motion, whether of the whole body or of its smallest part, results in waste. New material, equal to the waste, must be supplied, or the body will be entirely worn out; and until maturity there should be material for growth as well as for repair. The particles of worn-out tissue must be removed from the body to keep it in a health- ful state. The living human body always has internal warmth. No matter how the temperature of the external air may change, the internal temperature keeps almost exactly the same. A variation of a few degrees always causes death. Food, therefore, in order to support and nourish life, must supply the body not only with building material, but also with fuel to develop animal heat. 16 BOSTON SCHOOL KITCHEN TEXT-BOOK. How ts this supplied ? All living bodies, whether vegetable or animal, are capable of growth from within, and of repairing their own waste. But lifeless substances, such as manufac- tured articles, are constantly wearing out and cannot restore themselves, but must be repaired by some power | from without. q The living plant, if surrounded by air and a suitable soil, light, and the proper temperature, has the power, through its leaves and roots, to take from these sources all that it needs for growth and nourishment. The living animal also has similar power, but ani- mals wander about from place to place, and are not, like plants, always in contact with their food. Sometimes they have work to do, and cannot be seeking food. For these reasons animals are provided with a storehouse in which to lay by, at intervals, a supply of material for growth and repair. They are also provided with a monitor, in the shape of nervous structure, to tell them when the storehouse is empty, and are surrounded by an almost unlimited supply of material from which to select, according to their need. All that is required of them, therefore, is to heed the voice of this nervous monitor, replenish the storehouse at the proper time, with a suitable amount of the right kind of food; and the remaining work — the making of the food into a part of themselves— will be done by the energy within. " How does food build wp the body ? Food, as we see it on our tables, bears little resem- blance to our bodies ; but if we study and compare them we shall find that they are composed of similar sub- LESSON II.—COMPOSITION OF FOOD, ETC. 17 stances. The solid part of the flesh and blood is largely fibrin and albumen, substances similar to the fibres and juices of meat and fish. Eggs, milk, peas, beans, and grains also contain other varieties of fibrin and albu- men. When we analyze these substances still farther, we find nitrogen is the element common to all; and it is from these nitrogenous foods that the bodily substance is chiefly built up. A small part of the body is fat, a substance similar to the fat which we eat in the form of butter, oil, fat meat, etc. Fats, from whatever source obtained, when ana- lyzed, are found to consist of carbon, oxygen, and hydrogen. | The bones, teeth, skin, hair, and nails contain, in addition to these elements, a larger proportion of min- eral matter. Grains, vegetables, fruit, meat, milk — in fact, all things we eat — contain mineral matter, often- times in solution. Although dissimilar in appearance, the body and our food are both made up of substances which contain the same elements, the principal of which are oxygen, hy- drogen, carbon, and nitrogen. There are small quan- tities of phosphorus, sulphur, iron, potassium, silicon, calcium, etc. But food, in the form in which it is eaten, cannot nourish the body and sustain life. It must first be changed, and converted into a fluid that can pass through very small channels into the blood. The blood, laden with food, and enriched with oxygen in the lungs, is carried by the arteries to the capillaries, which penetrate every part of the body. There it is taken up by the living cells, and changed by them into their own tissues. Each little cell or particle of tissue, whether of bone, 2 \ 18 BOSTON SCHOOL KITCHEN TEXT-BOOK. flesh, brain, nerve, hair, nail, or gland, has the power to _ select from this common supply such material as it es- _ pecially requires, and convert it into its own substance. By this power our food is assimilated, or becomes a part of ourselves ; but only for a time, for the cells are as constantly breaking down as building up. The wearing- out process goes on incessantly, creating a demand for new material as long as life lasts. 3 The particles of worn-out tissue and the surplus of new material are taken out of the way, partly by the capillaries and partly by the lymphatic vessels, and car- ried as the venous blood to the lungs, where they are got rid of or changed, as we shall learn in the next section. How does food keep the body warm ? To obtain heat in the stove we need carbon and hy- drogen to be burned and oxygen to burn them. To obtain animal heat, the same elements are essential. All our food contains compounds of carbon and hydro- gen, the same elements that are found in wood and coal. Many of our foods contain compounds of nitrogen. These carbonaceous and nitrogenous foods are eaten in a natural or in a prepared state, and, after undergoing certain processes of digestion, are absorbed into the gen- eral circulation. Through the lungs, oxygen from the air enters the blood. So we have in the arterial blood all the elements we had in the coal fire, — carbon and hy- drogen in the form of new material and worn-out tissue, and oxygen taken in at every breath. This blood is carried all over the body; and then in the cells, chiefly in the muscles, the oxygen combines with the carbon and hydrogen, producing carbonic acid gas and watery vapor. SEC er ee NAS LESSON II.— ANIMAL COMBUSTION. 19 This chemical action develops heat just as truly, though at a lower temperature, as in the coal fire. But instead of combining so rapidly as to produce fire and light, this animal combustion goes on so slowly and continuously as scarcely to be noticed except when vigorous exercise increases the amount of fire, or lack of fuel diminishes it. Carbonic acid gas and watery vapor — products of combustion — are given off from the lungs in the ex- halations. The mineral salts and the nitrogenous resi- due, together with the larger part of the water, escape through the kidneys and skin. Some of the food, being indigestible, never enters the blood, but leaves the system as excrement. In the coal fire, we have been advised to “ keep the grate free from ashes and clinkers when a bright fire is needed.” Equal care is essential in respect to the fire within our bodies. The pores of the skin must be kept open by frequent bathing, and a suitable amount of water be taken daily, to aid in digestion and assimilation of food, and in the removal of the waste products. Coal burned in a stove gives out heat to warm our rooms and to cook our food, and if burned in an engine, converting water into steam, gives force with which to do mechanical work. So, in animal combustion, the burn- ing of the foods by the oxygen liberates their stored-up energy. This energy is given out partly as heat — _ keeping the body temperature at 98°-— and partly in the form of mechanical work. Thus our food renders a threefold service to that most wonderful machine, the human body: furnishing heat to keep it warm, material to build it up, make it grow, and keep it in repair, and energy with which it may do its 20 BOSTON SCHOOL KITCHEN TEXT-BOOK. work, whether that work be the voluntary activity of our hands, feet, and brains, or the involuntary motions by which are performed the great functions of respira¢ tion and circulation. CLASSIFICATION OF FOOD. NITROGENOUS FOODS. Foods that supply material for growth and repair are called nitrogenous foods, because some nitrogenous com- pound is found in them. They are also called proteids, from a Greek word meaning “ first,” because in the living cells which are the first principle or form of life there is always nitrogen. A common name is albuminous foods, because the most familiar form of these nitrogenous compounds is. egg albumen, as found in the white of an egg. The word is derived from the Latin albus, meaning “ white.” Albuminous substances exist in many forms, and are called by different names in different things. They are found largely in meat, fish, milk, peas, beans, and grains. The albumen and fibrin in the juices and flesh of meat and fish, and in the juices and membranes of some vegetables and fruits, the casein in milk, the vege- table casein in peas and beans, and the gluten of grains, are all forms of nitrogenous substances, or proteids. Nitrogenous foods are often classified as flesh-form- ing, and other foods as heat-producing; but these terms are misleading, because nitrogenous foods also contain carbon, and give out heat. - But there are foods containing carbon which do not contain nitrogen; and these, in which carbon is the chief element, are called LESSON IL —CARBONACEOUS FOODS. yeah CARBONACEOUS FOODS. Though the internal normal temperature of the body is only 98°, the amount of heat produced by the slow combustion going on in the body, as mentioned on page 19, is considerable. It has been estimated that this heat obtained during twenty-four hours, if confined within certain limits, would be sufficient to raise nine gallons of water from a temperature of 70° to 212°. A portion of this heat is derived from nitrogenous foods, but the greater part of it 1s obtained from car- bonaceous foods. These are classed as fats and carbo- hydrates. Fats. These include butter, the fat of meat and fish, oils, eggs, and some kinds of cheese. Fats stand at the head of heat-producing foods, and are necessary in winter and in cold climates. They serve other and important uses in the body. A small amount is necessary in digestion, and indispensable to perfect nutrition. “Fat forms the principal material of certain tissues, which, by filling the spaces between the bones, muscles, and the different organs of the body, give rotundity and beauty to the form, equalize external pressure, diminish the friction of the parts, and being non-conductors of heat, keep the body warm.” An undue accumulation of fat is a species of disease, and disease just as surely results from a deficiency of fat. Carbo-hydrates (Starch, Sugar, etc.). Other carbona- ceous foods, called carbo-hydrates, are the starches found in grains, peas, beans, and some vegetables, and the sugars found in the sap and juices of plants, vegetables, and fruits. Sugar is also found in milk; but we take 22 BOSTON SCHOOL KITCHEN TEXT-BOOK. . most of it in the form of pure sugar, made from the sugar-cane. These carbo-hydrates form the larger part of our diet, and are very important and useful foods. MINERAL FOOD OR ASH. Under the general term salts, or mineral] matter, are included various combinations of lime, soda, potash, sul- phur, phosphorus, magnesia, and iron, which are found principally in cereals, milk, meat, fish, and fruits. They are found in so minute quantities, that if, through igno- rance or improper cooking, we are deprived of them, the system suffers from the want of them; and it is from the ill effects which follow that we judge their office to be a most important one. They replenish certain tis- sues, and are indispensable to the perfect building up of the body. More mineral matter is needed when the body is young; and it is especially important that chil- dren should not be deprived of it by being fed exclu- sively on arrowroot, sago, tapioca, etc., which are purely starch. How much is needed we do not know; but the best development follows when the supply is from foods which are naturally rich in mineral matter, rather than from its addition to other foods. Chloride of sodium, or common salt, seems to be es- sential to the proper digestion and absorption of food, and since there are many foods in which it is not found in sufficient quantity, it must be added to them. From habit, more is often used than the system requires; and when taken in excess it acts as an irritant, and some- times occasions disease. LESSON Il.— WATER. . 23 On the charts these mineral substances are classed as ash, because if the foods’ were burned there would be left a solid residue, resembling the ashes left in burning wood or coal. WATER. While water cannot in the usual sense be called a food, it fills one of the most important offices in the nutrition of the body, and ranks next to oxygen asa supporter of life. It constitutes about three fourths of the whole body. It forms a large part of the mus- cular tissue, and is found even in the bones. It abounds in the blood and secretions, giving them the necessary: fluidity, thus enabling them to dissolve the important materials they contain, transport them over the body, and carry away the used-up material. Water is the great regulator of animal heat, for by its evaporation in perspiration it prevents or reduces any excessive temperature of the body. We are constantly losing a large quantity of water through the lungs, skin, and kidneys. This loss must be supplied, or life cannot go on. A large amount of water must be taken as a beverage, and care must be taken to have it free from any harmful substance. Al- though it is found in all kinds of solid food, yet there are many foods to which it must be added in cooking. Suggestion to the Teacher. Review the lesson on making the fire and baking potatoes. Illustrate the table of méasures and weights. Give a brief outline of the purpose of food and its classification, illus- trating by the foods used in the two lessons. 24 BOSTON SCHOOL KITCHEN TEXT-BOOK. MEASURING. Accurate measurement is necessary to insure success in cooking. All dry materials should be sifted before measuring. A cup holding just half a pint (beer measure) is the standard measuring cup. See note, page 26. A cupful is all the cup will hold without running over,—full to the brim. A scant cupful is ae a quarter of an inch of the top. A tablespoonful of flour, sugar, and butter is a rounded spoonful. A teaspoonful of salt, soda, pepper, and spice, is a level spoonful. A heaped spoonful is all the spoon will hold. Half a spoonful is measured by dividing through the middle lengthwise. TABLE OF MEASURES AND WEIGHTS. 4Assp. = 1 tsp. 4c. flour es: Lulb, 3 tsp. = 1 tbsp. 2 c. solid butter = 1 Ib. 4 tbsp. = Yc. 2c. gran. sugar = 1 Ib. 2.gilis ras) ¢: 3c. meal . ae Oly Ze" Teal pte 1 hp. tbsp. butter = 2 oz. Bipte;: sige. 1 hp. tbsp. sugar = 1 oz. 4 qt. = 1 gallon. 2c. solid meat = 1 Ib. Sgt, == lpeck. 1 tbsp. liquid = % O12. A speck is what you can put on a quarter-inch square surface. : RECEIPTS FOR ‘LESSON II. . 25 RECEIPTS FOR LESSON II. = BAKED APPLES. 1 tsp. sugar, 1 tbsp. water, to each apple. Wipe the apples, remove the core, and put them in a granite or earthen dish. Put the sugar in the centre of each apple, and the water in the dish. Bake in a hot oven from 20 to 30 m., or until soft, but not until broken. =” BAKED CRACKERS. 1 tsp. butter to each whole cracker. Split round crackers in halves, spread the inside with a thin layer of butter. Put them, buttered side up, into a pan, and brown in a hot oven. Serve plain or with soups and oyster stews. ‘BAKED CRACKERS WITH CHEESE. Mix 1 tbsp. crumbled or grated cheese, % ssp. salt, Y ssp. pepper for each whole cracker. Toast.as in the first receipt, spread with the cheese mixture, return to the oven, and warm until the cheese is melted. CRACKER BREWIS. Prepare the crackers with the cheese, put them in a shallow earthen dish, add % c. of milk to each whole cracker. Bake until brown, or until the milk is absorbed. The pepper may be omitted. 26 BOSTON SCHOOL KITCHEN TEXT-BOOK. Questions on Lesson II. 1. What part of a tsp. isa ssp.? | 15. What do we mean by flesh- 2. How many tsp. in a tbsp. ? forming foods ? 3. If you had no cup, how could} 16. Are flesh-forming, albuminous, you measure 14 c. of flour and nitrogenous foods the with a tbsp. ? same ? 4. What part of ac. isa gill? | 17. Where do we obtain the oxy- 5. How many cups in a qt. ? gen to keep the fire within 6. How do you measure 14 tbsp. ? us burning ? 7. Howmany cups of gran. sugar} 18. Where do we obtain the fuel in a lb. ? for this fire ? 8. If you wanted a lb. of flour,| 19. What is the bellows with and had no scales, how could which we blow this fire 2 you measure just one lb.? | 20. What vegetable that we have 9. How much will 4 lb. of but- learned to cook contains ter measure ? carbon ? 10. How many hp. tbsp. of butter] 21. What is this substance called ? in a cup? 22. What foods that we have used 13. 14. . How many in 1 lb. ? . How much would 1 tbsp. of sugar weigh ? What is there in the wood we burn which is in the food we eat ? What is the purpose of car- bonaceous foods ? contain water; sugar; min- eral matter; muscle-making food ? . Inwhat form have we used fat in these lessons ? . Why are we hungry after vig- orous exercise ? Norse. —The quart in beer measure is larger than that of liquid measure by which milk is now sold. A quart of milk will not contain 4 cups, measured by the cooking-cup measure. The standard cooking cup should be of a size that will hold just half a pound of water, or granulated sugar, or butter packed in solidly. Two tin cups divided by grooves, one into quarters and the other into thirds, and holding just half a pint, beer measure, should be in every kitchen. en — f LESSON III. BOILING, OR COOKING IN WATER. WE have learned about baking, or cooking by dry, confined heat, and now we are to learn about cooking in a boiling liquid. This is the most common form of cooking, and water is the liquid usually employed. Nearly every kind of food needs the action of water, or some other liquid, combined with heat, to cook it in the best manner. Some seeds and grains, when fully grown, lose by the ripening process nearly all the water that was in them, and become very hard. They need to absorb a large amount of water in cooking to replace that which they have lost. Other foods contain so much water that simply heat- ing them cooks them sufficiently, while still others are improved by having the water they contain taken away. Some foods have flavors which are affected by the temperature of the water and the length of time they remain in it. To understand the different effects of cold iter and boiling water upon food, and also the time required for cooking in water, we need first to learn about boiling water. When we cook in boiling water, we really cook the water first ; that is, we heat or boil it. We will put a cupful of cold water in a saucepan over the fire, and see what happens. When it becomes so 30 BOSTON SCHOOL KITCHEN TEXT-BOOK. hot that we cannot bear the fingers in it we will take the temperature. This is scalding hot water. Soon we see tiny bubbles forming on the edges and bottom of the pan. This is the air in the water which expands by the heat. These air bubbles disappear as they reach the colder water near the top, and the cold water being heavier goes to the bottom. This makes a slight motion in the water which we call simmering, and which is often mistaken for boiling. Water simmers at about 180°. After a while all the water is very hot, that nearer the bottom is changed into steam, large bubbles of steam rise rapidly and soon break above the surface, making quite a commotion or bubbling all over the top, and we say “the water boils.” We take the temperature, and find it boils at 212°. As the bubbles break the steam escapes, and when it comes in contact with the cold air above and outside the kettle it is changed, or condensed, into a fine mist. We call this mist steam, but the real steam is invisible. Thus we learn that boiling is the changing of water or liquid into steam by the action of heat sufficient to cause commotion or bubbling on the surface. Any solid must first be melted into a liquid before it can boil. We do not really boil our potatoes; we cook them in boiling water. After boiling the water some time we take the tem- perature again, and find the water is no hotter than 212°. We increase the fire to make the water boil faster, and the force of the steam lifts the cover, and the water runs over and spatters the stove; but we find the water is no hotter. The excess of heat escapes in the steam, and in ordinary kettles it is impossible to retain the whole of it. LESSON III.— BOILING WATER. 31 We cover the kettle, and some of the steam con- denses into water on the inside of the cover, drops back again into the kettle, and gives up its heat. So although we do not gain any greater degree of heat by boiling rapidly, yet by keeping the cover on more of the heat is kept inside. The steam, as it changes from a vapor to a liquid, gives back the heat that it has, and by keeping in the steam we can economize heat. We cool a portion of the boiling water, and find it tastes flat. This is because the gases, or air, which gave it a fresh taste have escaped. If we let the water all boil away, or be changed into steam, we find only a tim or deposit of brown scum on the edge of the pan. We learn by this experiment in cooking or boiling water — That it boils at 212°, or when it bubbles all over the top ; That when once it boils all over it becomes no hotter, and fuel and heat are wasted when it boils at a gallop- ing rate ; That the kettle should never be so full that the water, as it expands in heating, will boil over; That it loses its freshness by long boiling, and should be used at once ; That it boils away faster if uncovered ; That in time it will all evaporate and pass off as steam, and more must be added as needed ; And, lastly, that the water leaves a deposit on the kettle, which, if not removed, will in time affect the taste of the water. These are only a few of the many facts to be learned oe BOSTON SCHOOL KITCHEN TEXT-BOOK. about boiling water, but they are sufficient for our lesson.! ! We will take for our experiment to-day some foods which contain starch and albumen, and see what effect cold water or boiling water has upon them. In this way we learn how to cook our food in water. EXPERIMENT WITH STARCH. If we soak thin slices of raw potato in cold water, after a while we find a sediment in the pan. This is starch, which has dropped out of the cells which were cut by slicing. This sediment may be purified and dried, and then it will be like the pure Starch of commerce. Pure starch is a fine white powder, and is found en- closed in cells in the various grains, seeds, and vege- tables. We will wet a teaspoonful of cornstarch with a little cold water. It appears to mix with the water, but after standing a short time the starch is found at the bottom of the bowl, and the water is clear again, showing that it has not united with the starch; but by stirring this wet starch till a smooth paste is formed, and pouring it quickly into boiling water, we find that the membranes 1 Water boils at a higher temperature when there is sugar or salt or anything in it to increase its density. Water boils at a lower temperature when the pressure of the air up- on the water is diminished. Before a rain the pressure of the air is lessened, because the air when filled with vapor is lighter. Things burn on more quickly at such a time because the water evaporates more rapidly. The pressure of the air is less the higher we ascend above the level of the sea, and at an elevation of 14,150 feet water boils at 188.69. Cooking in boiling water requires a much longer time, therefore, in mountainous regions, for the water boils so quickly that it has less heat than at lower altitudes, where it is subject to greater pressure. LESSON III — STARCH. aia of the starch grains swell and burst, and the fine powder inside unites with the boiling water. We learn from this experiment that cold water does not affect starch; and that boiling water is absorbed by the starch grains, causing them to swell and burst, and form a thick, sticky mass, which, when cold, is quite stiff. Starch is from the German word, stdrke, meaning “ stiff” This experiment teaches us the first important princi- ple of mixing dry and liquid ingredients; and also the rule for boiling starchy foods: Any starchy food in the form of a powder, like flour or cornstarch, when wt is to be used as a thickening, should first be wet with a little cold water to form a smooth paste. Then add more cold water until it is thin enough to pour. Stir it quickly into rapidly boiling water, and the grains will burst uniformly. If bowling water be poured upon fine dry starch, the grains are so compact it will not reach all of them. Some will burst more quickly than others, some will not burst at all, and the mass will be lumpy. But all other starchy foods, like whole grains, vegetables, tapioca, etc., should be put directly into boiling water. Starch in its uncooked, insoluble state is unwholesome. All starchy foods should be moistened with a sufficient amount of liquid, and subjected to a great degree of heat, that all the grains may swell and burst. EXPERIMENT WITH ALBUMEN. Albumen is a substance found in many foods in both solid and liquid forms. The white of eggs is nearly pure albumen. The yolks contain a smaller portion of it. The albumen in the 3 34 BOSTON SCHOOL KITCHEN TEXT-BOOK. white of egg is in a clear, liquid form; but if we 5 put an egg into boiling water, the white soon becomes opaque, thick, and creamy, then tough, and finally the white is ie hard and brittle, and the yolk dry and mealy, or easily crumbled, The two kinds of albumen in the egg coagulate at 122° and 166° F. Blood albumen is found in the juices and fibres of lean meat. A piece of lean meat, if put into boiling water, shrivels and contracts, and the juices stay in the meat. The water is unchanged. But these small pieces of meat which were put into cold water at the beginning of the lesson have colored the water red and given it a taste, which shows that the juices have been drawn into the water. On heating this water, we find the red color changes to brown, and the water seems thicker. Soon the brown substance becomes harder, separates en- tirely from the water, and, when the water stops boiling, settles. Blood albumen coagulates at 160°. By this experiment we have learned that cold water draws out albuminous juices and holds them in solution, and that boiling water hardens albumen. Nearly all vegetables contain starch and a small amount of albuminous matter, and are generally cooked in water. We shall learn to-day about cooking potatoes ; and as the principles are the same for cooking all vegetables, if we learn how to cook one kind well, we can, by follow- ing the special directions, cook any kind as occasion may require. POTATOES. Potatoes are three fourths water. The solid matter consists largely of starch, with a small quantity of albu- men and mineral matter, — chiefly potash salts held in~ 4 4 Po eer) ee ow oe ee ee LESSON III.— POTATOES. 35 solution in the juices. New potatoes, unless perfectly ripe, contain but little starch. In late summer and in autumn they are in their best condition. The amount of starch and albumen diminishes by keeping; and in spring, or when the potatoes begin to sprout, a part of the starch changes to gum, and this makes them sticky or waxy. Some of the water has evaporated, the mem- branes of the starch cells are dry and hard, and their value as food is diminished. The amount of albumen in potatoes, though small, is more than that in any other of the moist vegetables. This, together with the fact that they are cheap and pala- table, combine well with other foods, and are easily cul- tivated and kept, makes them a favorite vegetable food. But they have been greatly overrated, and should not be used alone, or in too great proportion. For they contain little heat-giving and flesh-forming material, and if they be depended upon mainly for sustenance, so large a bulk of them is required that the system is overtasked. They should be eaten with fat and meat to make perfect food. As they contain starch, they must be cooked to be wholesome, and it is important not to lose any of their nutriment in the process of cooking. The most eco- nomical methods are baking, steaming, and boiling. There is a difference of opinion as to whether pota- toes should be pared or not pared before cooking. Many claim that the most nutritious part of the potato is the part in and near the skin, and that this is lost by paring. This is chiefly mineral matter, —silica,—an element needed by the hair and nails. The potash salts — the most valuable mineral constituent —are probably held in solution all through the juices, and if these juices are drawn out, no doubt much of the potash escapes. 36 BOSTON SCHOOL KITCHEN TEXT-BOOK. Potatoes are often grown in soils not adapted to them, and are liable to disease. They belong to a poisonous family, and contain a bitter juice in and near the skin, which makes them indigestible. In cooking, this bitter principle is set free by the heat, and goes off with the steam, if they are opened or uncovered at once; if not, the potato absorbs it and becomes bitter. So, unless po- tatoes are sound and of the best quality, it is better to pare them before boiling, and to take off quite a thick paring, that all this juice may escape; and they should always be pared when they are to be cooked for people with weak digestion. If any of the potash salts are lost by paring, they can be supplied by the use of salads and other green vegetables and fruits. If not pared they should be thoroughly scrubbed, to remove all the earthy matteg adhering to the skin. The skin of new potatoes is thin, and may be removed by scraping instead of paring. Potatoes, when pared, turn brown if exposed to the air, and each should be covered with cold water as soon as pared, and should not be pared long before cooking. In the spring, when they are shrivelled and become gummy, soaking improves them by supplying the water they have lost and dissolving the gum, making them less sticky ; but at any other time it is undesirable. If we examine the potato under the microscope, we can understand why, in cooking, it should be put into boiling water rather than into cold. The starch is found throughout the potato, enclosed in cells the walls of which are thin membranes of an albuminous nature. Each cell contains ten or twelve grains, surrounded by a watery, albuminous juice. In cooking the potato, this juice becomes boiling hot, the starch grains absorb it and LESSON III.— COOKING VEGETABLES. 37 burst; so that each cell, which before cooking was wet and hard, is now filled with soft, mealy starch. If we begin to cook our potatoes by putting them into cold water, some of the gum and potash salts will be drawn out, and the starch will not begin to cook until the water boils. Hence, though the potatoes may look and taste well, no time is gained in cooking, and they must, have lost some portion of their nutriment. But if put into freshly boiling water, this hardens the albuminous membranes of the outside cells, and prevents the escape of the juices. The water should boil gently, to prevent the potatoes from breaking. Salt should be added to slightly increase the density of the water and thus raise the boiling-point, and help retain the soluble matters. And lastly, and most important of all the steps in the process, the potatoes should be taken up the moment they are done, —that is, when a fork will pierce them easily. They should be drained at once, then shaken, and left uncovered, to let the water inside, which has not been absorbed by the starch, pass off as steam. If we cook them after the starch is all softened, the starch on the outside will absorb the bitter, boiling water in the kettle; after a time the potato will break up and partly dissolve, and we shall have a bitter, pasty, potato gruel, instead of a firm, but soft and mealy potato. GENERAL RULES FOR COOKING VEGETABLES. Prepare theni for cooking as follows : — Potatoes, scrub, and pare when necessary. Parsnips, scrub till white, trim off the fine roots. Carrots, scrub, and scrape off the thin outer surface. Turnips, scrub, cut in slices, and pare. 38 BOSTON SCHOOL KITCHEN TEXT-BOOK. Beets, wash carefully, for if the skin be broken the sugary juices will escape. Cabbage and cauliflower, trim and soak top down to draw out any insects. Celery, wash, and scrape off any rusty portions. Spinach and other greens, pick over and wash in several waters. Onions, peel and soak. Green corn, husk with clean hands, but do not wash it. Peas and beans, shell with clean hands and wash quickly. Soft-shell squashes, wash, pare, and cut as desired. Hard-shell squashes, wash, split, and cook in the shell. | Asparagus, wash and break off the tough end, tie in bundles, or break into inch bits. String beans, strip off the ends and strings on each side, cut or break into small pieces, and wash. Fresh vegetables do not require any soaking in cold water, and it is better not to prepare them until you are ready to cook them. But if they be wilted, soaking will freshen them; and if they must be prepared long before cooking they should be covered with cold water to prevent them from wilting or from becoming dis- colored. For all fresh, green vegetables, use soft water, salted and freshly boiling. Cook rapidly until soft. The time will depend upon the age or freshness of the vegetable. With green peas, shelled beans, green corn, asparagus, celery, and spinach, use as little water as possible, and let it boil away, leaving just enough to moisten, and thus save all the desirable soluble matter that may have been drawn out. a ; Bit. 5 eae 4 om a Pee ‘ eae re Te ee ee eS ee a - ~ “i ° ee ee se eee ee re ee EI ee a ee so ee ee) eee LESSON III.— TIME-TABLE FOR BOILING, ETC. 39 Cook cabbage and cauliflower, uncovered, in a large kettle of rapidly boiling salted water, with a saltspoon of soda. Onions, scald and change the water twice. All others, cook in water enough to cover, and drain it off after cooking. Greens, summer squash, cabbage, and other watery vegetables should be pressed in a cloth or strainer, and well drained. TIME-TABLE FOR BOILING, Eggs, coffee, clams, oysters . . . . ae tip ast oe CO. O/T, Green corn, small fish, and thin slices of fish aa nd a tiie. NOEL a Os Rice, sweetbreads, peas, tomatoes, asparagus, hard-boiled i ae pare Prelate) hag «, LO TO 20p 7 Potatoes, macaroni, ech. tre pitas cabbage. . 20 to 30 ‘ Young beets, carrots, turnips, onions, parsnips, cauliflower 30 to 45 ‘ String beans, shelled beans, oyster plant. . . . . . 45 to 60 “ Winter vegetables, oatmeal, hominy, and wheat, chickens Mg hss bese ala tn fe we ve, 1 ta, 2hrs, Fowls, turkey, veal . . : ‘ AES akg ERO Ms ee AE Corned beef, smoked tongue, ‘beef ? a Ta das SO fietner two tO eesti ERI he 6 4to 5 * Small pieces of feats eles 15 m. m warm > Ehionole dios MOUCIT 10.0.) 6. e Sea a as Re 15 m. Halibut and salmon in ethical ni Wee bunt hia laos th 57". Pireoreassetc., per lb. ee we kk ws 10 * Cod, haddock, and small fish, Deiat abe chee ral oh. 6 6. Seasoning. — One pint of vegetables, mashed or sliced, or one pint of small whole vegetables, requires 1 tbsp. butter, 14 tsp. salt, % ssp. pepper. Squash, peas, and beans are improved by 1 tsp. sugar. Milk or the vegetable liquid may be used to moisten such as are too dry. 40 BOSTON SCHOOL KITCHEN TEXT-BOOK. Suggestion to the Teacher. Let the pupils try the experiments as given in the lesson, and thus learn by observation about boiling water and its effect upon starch and albumen. Three or four potatoes may be boiled, then riced, mashed, seasoned, and made into cakes. Beef tea may be prepared from the meat used in the experiment, and the bit of meat put into hot water may be minced and mixed with the potato cakes. The effect of boiling water upon eggs may be illustrated by allusion to what they already know, leaving the boiling of eggs till another lesson, or for the pupil to try at home. Potatoes have been discussed quite minutely as an illustration of the method of teaching the composition of food, but other foods will not be explained so fully for want of space. The teacher should be familiar with all the subjects taught, and give oral information as to their nature, composition, man- ner of growth or production, modes of cooking, digestibility, etc., illustrating from the charts and museum. For further information about vegetables, see “‘ Boston Cook Book,” pages 289-316. RECEIPTS FOR LESSON III. 41 _ RECEIPTS FOR LESSON IIL > BOILED POTATOES, Select potatoes of uniform size. Wash and scrub them. Pare and cover with cold water. Put them in a saucepan of boiling salted water. (1 qt. of water and 1 tbsp. of salt for 6 large potatoes.) Cook % h.,, or until soft. Drain off every drop of water. Place the sauce- pan, uncovered, at the back of the stove to let the steam escape. Shake it gently. Serve very hot. RICE Potato. Mash the potatoes as soon as they are boiled and drained. Rub them with a wooden masher through a strainer into a hot dish. = MASHED PoraTo. To 1 pt. of hot boiled potatoes, add 1 thsp. of butter, y tsp. of salt, a spk. of pepper, and enough hot milk to moisten. Mash in the saucepan in which they were boiled ; beat with a fork till hght and creamy, and turn out lightly on a hot dish. - == POTATO CAKES. Make cold mashed potato into small round cakes about % inch thick. Put them on a baking tin, and brush them over with milk. Bake in a hot oven till golden brown. Sort-BoILeD Eacs, Put the eggs into a saucepan, cover with boiling water, and let them stand from 6 to 10 m. where the water will keep hot (180°) but not boiling. The white 42 BOSTON SCHOOL KITCHEN TEXT-BOOK. should be soft and jelly-like, and the yolk soft but not — liquid. If cooked in boiling water, cook from 3 to 5 m. HaArpD-BoILteD Eaas. Cook them 20 m., in water just bubbling. The yolk of an egg cooked 10 m. in rapidly boiling water is tough and indigestible; cooked 20 m. it is dry, mealy, and easily digested. BEEF TEA. - Cut lean, juicy raw beef into quarter-inch dice. Cover with cold water, and add ¥% tsp. salt to every cup of water. Press the meat often, and after an hour squeeze out all the juice. Heat the juice, stir it con- stantly, and serve as soon as it looks thick and is hot. Questions on Lesson III. 1, Can you think of any grains|11. Why does boiled water taste or seeds which become hard flat ? i and dry when ripe ? 12. How do you use starch as a 2. What vegetables contain water thickening ? enough to cook them ? 13. Should starchy food be put 3. What vegetables need to have into cold or into boiling” the water they contain water ? . pressed out after cooking? | 14, What is the effect of boiling 4, What are the first bubbles water upon egg albumen ? which we see when water|15, What is the effect of boiling begins to be heated ? water upon blood albumen ? 5. How do the steam bubbles|16, When are potatoes best as differ from the air bubbles ? food ? 6. Do we really see the steam? |17, What do they lack, and what 7. What is boiling ? should be eaten with them ? | 8. What is the temperature of | 18. When should they be pared ? boiling water ? 19. When is it better to soak 9. Does rapid boiling increase them ? the temperature of boiling | 20. Why should they be taken up water ? as soon as done ? 10. What becomes of the excess of | 21. Why do we leave them un- heat ? covered ? eg? 7 rai 4 Mov, Yy Ser f ls j f eg fi : Pf . ff p ~ d ee i Vf ds fA 4 on ai A aed i, * Ny up { truth” lke hha, hy wily Cor, Ma fag, Ly Panag - Shafie le ral 1 ite ito yr pre) v- san, LESSON IV. STEAMING, AND OTHER FORMS OF COOKING IN BOILING WATER. WE have found that some starchy foods need rapid cooking in boiling water, directly over the fire. The danger of burning them is avoided by using plenty of water. Sometimes it is desirable to cook more slowly than we can in boiling water, and some foods require only a limited amount of water; or it may be they are sticky and glutinous, and it would be inconvenient to be con- stantly stirring them to prevent burning. It is then better to cook either over boiling water or by steam. * Puddings, brown bread, mushes, custards, and other soft, sticky, glutinous mixtures are often cooked in a covered pail or mould, which is placed in a kettle of boiling water. There should be a trivet or muffin-ring under the pail to keep it from the bottom of the kettle, and allow the water to be under as well as around it. The kettle should be closely covered to keep in the steam, and the water kept boiling steadily the required time. The heat in the inner pail is less than that of boiling water, but it is sufficient to cook the mixture. It takes a longer time than some other ways of cook- ing, but if the fire be rightly prepared, and the supply of water sufficient, it needs less attention. It is an economical and satisfactory method, answering well the AG BOSTON SCHOOL KITCHEN TEXT-BOOK. first great purpose in cooking, —that of developing flavor with little loss of substance. A double boiler is a utensil made for cooking on this principle. It has two boilers; the upper one, holding the food, fits tightly half way down into the lower one, which contains the boiling water. The steam is partially confined, and as it changes from the gaseous to the liquid form, or condenses on the inner boiler, it gives up its heat sufficiently to cook the food : These modes of cooking are often called steaming, but they are only other forms of boiling; the cooking by real steam is a very different process. Sometimes super- heated steam is forced through pipes into a receptacle containing the food, and in this way a greater degree of heat is obtained. | But cooking by steam is commonly done in a steamer or covered pan with perforations in the bottom. This is placed over boiling water, and the food is kept en- tirely out of the water, but in direct contact with the steam, which, coming through the perforations, condenses, gives up its heat, and cooks the food. Some vegetables, fruits, meats, and other foods or mixtures which have sufficient moisture in themselves are cooked in this way. Watery vegetables are made drier; tough, dry meats are softened, and made tender; and flour mixtures have a different flavor from that obtained by dry heat or cook- 1Jt has been supposed that adding salt to the water in the lower boiler would increase the temperature of the boiling-point from 212° to 224° ; but it would take one pound of salt to a quart of water to raise it - to that point, and this quantity would soon corrode the boiler. Two ounces of salt to a quart of water would raise the boiling-point two degrees. But by using the same amount of chloride of calcium, — not chloride of lime, — the temperature could be raised to 240°; and if a pound to a quart were used it would reach 350°, LESSON IV.— OATMEAL. AT ing in water. In the first two methods the heat is con- veyed from the boiling water through the boiler to the food. In the real steaming, the steam carries the heat directly to the food. To-day we are to learn more about starch as it is found in grains like rice and oatmeal; also about an al- buminous substance contained in grains and called glu-. ten, because when dry it is tough and sticky like glue. These grains of oatmeal are hard and dry. You re- member we learned in the last lesson that many things dried in ripening, and needed a large amount of water to swell and soften them. If we were to cook oatmeal in the oven, without anything else, as we did the baked potatoes, it would be harder and drier than it is now. But the potatoes became softer by baking. If we wanted a thin gruel of oatmeal we should cook it in a large quantity of water until the starch and gluten were swollen and softened ; but when we make oatmeal mush we want to have it more like solid food than pasty gruel. We cannot drain off the water as easily as we did from the potatoes, so we must be care- ful to use only so much water as is needed to swell and soften the starch and gluten. Oatmeal, for mush, re- quires four times its bulk of water; fine oatmeal a little less. We use boiling water because oatmeal is not a fine powder like the flour, and the grains will separate easily without being first wet in cold water, and because the boiling water bursts the starch grains quickly, and _ be- eins at once to cook them. If we put the meal into cold water, the starch will come out into the water, and make it gluey and pasty. This thickened, gluey water can- not soften the gluten quickly, so it takes a longer time Bite on tl 48 BOSTON SCHOOL KITCHEN TEXT-BOOK. to cook, and it always has a raw, pasty taste. We add salt because there is not enough in the grain, and then we must cook it until the gluten is thoroughly softened. Cook it rapidly at first, directly on the stove, about ten - minutes, to burst all the starch grains. When the water is nearly absorbed, place the pan into, or over, another -of boiling water. The steam will keep the water in the meal hot enough to soften the gluten, but not hot enough to boil and waste away and so make the mush too dry ; and this slow cooking will soften the gluten more thoroughly than rapid boiling, and develop a_ better flavor. Rice may be cooked in a double boiler; but as it will absorb a great amount of water and yet only needs a little to soften it thoroughly, it is important to use the right proportion, or it will be too moist. It requires only twice its bulk of boiling water, and will cook in half an hour. MILK. In cooking some kinds of food, milk is used in the place of water. Milk contains water, sugar, salts, fat, albumen, and casein. After it stands awhile, the fat separates and rises as cream. ‘The sugar and salts are dissolved in the water of the milk. The casein is dissolved in fresh milk, but when the milk becomes old, and sours, it separates from — the watery part and forms a thick mass which we call curd. This curd is made into cheese. Now as milk con- tains all these substances itis thicker than water, and when we boil it, it adheres to the pan and burns quickly. The bubbles of water in the milk, as they change into steam, rise rapidly, the albumen hardens, and forms a LESSON IV.—MILK AND EGGS. 49 skin-like coating; as this skin is thick and tenacious, owing to the other substances in the milk, these bubbles do not break quickly at the surface as clear water bubbles do, but stretch and climb one upon another till they run over the edge of the pan. By heating milk in a double boiler we avoid the danger of its burning or running over. When the whole surface is covered with air bubbles, — not steam bubbles, — the milk is hot enough, though not actually boiling. The temperature of boiling milk is slightly higher than that of boiling water, and it will not boil over boiling water. Rice may be cooked in boiling milk as well as in water, but milk being the thicker, a little more will be required than of water. Eggs are also cooked in hot milk. When we break an egg, we find the white is soft and without form, and the yolk seems round and firmer than the white; but if we break the film or membrane on the outside of the yolk we find that it, too, is soft and liquid. By beating, we can mix the yolk and white, and be unable to dis- tinguish them. Sometimes we want to use the two parts separately, and it is quite an art to break and divide an egg, and not mix the yolk with the white. When eggs are cooked in milk, the albumen in the egg thickens, and if cooked slightly, and stirred constantly, forms a smooth, soft, creamy mass. If cooked longer, and without stirring, it becomes thick and solid; but if cooked too long the casein and albumen become quite hard, and separate from the watery part, or the mass curdles. Eggs cooked in milk, and seasoned with salt, pepper, and butter, are called poached eggs. When they are sweetened we call the mixture a custard. 4 50 BOSTON SCHOOL KITCHEN TEXT-BOOK., | When eggs are eaten raw, or cooked in any way in which the result is to be a smooth, soft mass, the thick white substance uniting the yolk and white should be removed before cooking, unless the cooked mixture is to be strained, as in soft custard. This substance hardens into a lump, and it is unpleasant to find it in what would otherwise be a smooth mass. In eggs cooked in the shell, or cooked hard as in cake, it is not perceptible. THE COMBINATION OF FOODS. All the different kinds of food material — water, salts, sugar, starch, fat, and albumen — must be combined in our diet, for a substance which fulfils only one of the purposes required in our food will not support life. STEAMED RICE. ¥ ¢. rice. 1c. boiling water. y tsp. salt. Pick over and wash the rice in three or four waters. Put it with the boiling water and salt into the top of the double boiler. Steam for 20 m., or until tender. Serve as a pudding, with boiled custard, or as a breakfast dish, with poached eggs. 7 BOILED OR SoFT CUSTARD. ‘le. milk, scalded. 1 tbsp. sugar. 1 egg. ¥4 tsp. flavoring. Beat the egg to a froth, add the sugar, and a spk. of salt ; mix well; add the scalded milk, and stir over boil- ing water till it thickens. Strain at once, and when cool add the flavoring. Serve alone or as a sauce with rice. f F / } 7 lf & AS yf ‘V AL ~ A fA £4 SEAS ; x 4 y d Ae rere :! 4 yer iv ¥ / ay, ee pepper. RECEIPTS FOR LESSON IV. 53 CODDLED OR POACHED Eaas. Yc. milk, scalded. 1 egg. ltsp. butter. 1 ssp. salt. 4 ssp. pepper. Beat the egg slightly, add milk, butter, salt, and Stir over hot water till it is quite thick. Serve hot, on toast or rice. STEAMED APPLES. and cook until soft. Wipe, core, and pare the apples. Place in a steamer STEAMED POTATOES. ; Wash and pare the potatoes. Place in the steamer and cook about 30 m., or till they are soft. On CO “y 10. 11. Questions on Lesson IV. cooked over boiling water ? . What is a double boiler ? . What is a good substitute for a double boiler ? - . How does the heat reach the food in a double boiler ? . What is steaming ? . Which do we do, — pare, or peel, an apple ; a banana; a squash ; an onion ? - What is gluten ? . Why not bake oatmeal as we baked potatoes ? . Why is it necessary to measure the water in cooking oat- meal ? Why do we put it into boiling water ! Why do we cook it slowly after the first ten minutes ? . Whatkinds of food are usually | 12. How much water will be re- quired to cook one cup of rice ? What is cream ? - What is casein ? . Why does milk boil over the pan more quickly than water ? What is the safest way to heat milk ? What is custard ? . What are the substances which we need in our daily food ? Does any food contain them all ? What foods contain them in nearly the right proportions? . Why can we not live on rice alone 2 - Why can we not live on eggs alone ? rr eee wee 4) nD / unt awe) Ww “yea f i wv oy. ro, 4 fi A n va Ck (eke MS deal Qaheck ia ] Lh eat“ +ad d re er : 4 om) roy yo el ‘ved na : a ‘ 8 sole VWohhtn ‘ ys, aaa 2, ( \\ | aces Rew RADIVS FV ee 4) \ od da) whl } LD : ae) a , rytA ce tA. lg 2 hie | Pe ~~ 8 ds: { ) 2 denon. , a YCLAA vee fs LAA Bi LANG 4 4 uA f A - ‘ i } la ¢ te 4 0 ds \w" od 4 - ’ EY ee a ich 27, (LESSON va a \ A - e J t Stier 3 Wo FIRST LESSON. IN MEAT. _ MEA&r is a general term applied to the flesh of animals used for food. It includes the muscular flesh, sinews, fat, heart, liver, stomach, brains, and tongue, and is di- vided into three classes : — Meat proper, including beef, veal, mutton, lamb, and pork ; 3 Poultry, including chicken, turkey, geese, and ducks, or all domestic fowls; Game, including partridges, grouse, pigeons, quail, and other birds, venison, and any wild meat that is hunted in the forest, or field. _ All meat should be removed from the brown paper in which it is wrapped as soon as it comes from the mar- ket, or the paper will absorb the juices, and the meat will taste of the paper. Let us examine a piece of meat. We first wipe it all over with a clean, damp cloth, to cleanse it ; but it should never be put into water, as this draws out the juices. We find large masses of red flesh or muscle, made up of little bundles of thread-like fibres, separated by white membranes, and the large masses separated by cellular tissue. These fibres seem full of a red, watery juice. There is fat on the edge, or inner skin, also between the fibres, and large masses of it are between the muscles and in the hollow bones, We find a small amount of 56 BOSTON SCHOOL KITCHEN TEXT-BOOK. — bone; a hard, white, gelatinous substance around the joints, called gristle; and white, shining, tough mem- — branes or tendons at the ends of the muscles. These masses of fibre we call the lean meat. In one place the thread-like fibres seem coarse and flabby, sepa- rate easily, and have thin membranes connecting them. If we press it we find only a little juice. In another section the fibres are smaller, finer, are very close to- gether, and feel hard and firm. We cannot separate them there is so much of the tough, white membrane; but there is a large quantity of juice. In still another piece we find soft, tender fibre, with very little membrane and juice. Good beef should be bright-red when first cut, well marbled with yellowish fat, and with a thick outside layer of fat. The flesh must be firm, and when pressed with the finger no mark should be left. The suet should be dry and crumble easily. The best mutton is that from a large, heavy animal, and should have an abun- dance of hard, clear-white fat, and the flesh should be fine-grained and bright-red. Poor mutton has but little fat and little flesh as compared with the bone. More depends upon the quality of the meat than upon its location in the creature. A piece from the sirloin in a poorly fed creature may not be so rich in flavor and nutriment as one from the flank in a stall-fed animal. The muscles that are used most are the toughest, but they contain the larger amount of juice, for the blood cir- culates more freely through them. The heart is a muscle used more than any other, and has a very tough, close, compact fibre. The legs have large, thick muscles which start near the lower end, among a mass of tendons and cords, and j LESSON V.—MEAT. 57: grow larger, thicker, and more tender, till at the upper end they are very thick. Here is where we shall find the largest masses of lean meat with only the small round leg bones. The upper part of the leg is called the round, and the lower end the shin. On the thighs, or rump, there are large, broad bones, with large muscles, branching out in several directions, which are tender and very juicy. The muscles on the upper part of the fore leg are smaller, and not so tender as those on the round. Where the fore leg joins the shoulder, and down the back, we find the shoulder blade —a broad, flat bone — and the backbone, also a number of small muscles run- ning in all directions. We cannot expect to find any large masses of meat there; but we do find bone, gristle, and fat, with thin layers of meat interspersed between them. Under the shoulder blade, and extending down the backbone to the loin, are the ribs, running at right angles with the backbone, meeting at the breast and tapering off at the loin. These bones are covered with a thick muscle near the back, and with many layers of muscle, fat, and tough membranes, extending round to the breast. On the loin, and close to the backbone, there is a muscle which is not much used, It is merely a cushion over the bones; and this is all tender and juicy, and is considered so choice that it has been named “ Sir Loin.” Inside of the loin and under the short ribs is another muscle which is so little used that it is very soft and tender, and it has but little juice or flavor. This is called tenderloin. On the flank or under part of the body there are no bones, but a great many thin, flabby muscles with large 58 BOSTON SCHOOL KITCHEN TEXT-BOOK. masses of elastic membrane between them, so they can be stretched to a great size. They cross, and lap over, and extend in many directions, and sometimes have large quantities of fat stored between and under them. The ends of the legs, and the large joints, have large masses of gristle and tendon, which contain gelatine, —a substance which softens in cold water, and then dissolves by long, slow cooking in hot water. But when cooked ‘by dry heat it becomes very hard. You can easily see that in an animal there is a great amount of bone, fat, etc., and only a small portion of choice, tender, juicy, lean meat. The thick, lean, ten- der portions on the rump and loin are the choice and expensive parts. These are best when cooked quickly, by intense heat, as in roasting and broiling; they have so much juice and such tender fibre, they do not need the solvent agency of water. We shall learn about this in another lesson. But the tougher, cheaper parts of lean meat are very juicy, and when properly cooked afford a large amount of nutriment. The bones contain nitrogenous and min- eral matter, a portion of which can be dissolved by proper cooking ; the fat is rich in heat-giving material ; and the aelaunots portions are useful. The juices of meat contain many substances which. are valuable as food, and the savory principle which gives * flavor to the meat and causes it to differ in different ani- mals. Meat should always be cooked in such a manner as to retain the largest proportion of this juice. In salting meat this juice is drawn out into the brine, and although there is some nutriment in the fat and fibre of salt meat, it is less nutritious than fresh meat. LESSON V.— BOILED MEAT. 59 It is therefore important, as a matter of economy and health, that we learn how to cook all parts of meat so as to obtain the greatest amount of nutriment. The fibrin of meat is hardened and contracted by dry, intense heat, but softened by moderate and long- continued heat. Albumen dissolves in cold water,.but hardens in hot water and by dry heat. Therefore all meat that has a tough, hard, or flabby fibre, with much gristle, tendon, and bone, should be cooked in water, . and at a moderate heat. We cook meat in water for three distinct purposes : First, to keep the nutriment within the meat, as in boiled meat ; Second, to draw it all out into the water, as in soups and meat broths ; 7 Third, to have it partly in the meat and partly in the water, as in stews, where we eat the broth with the meat. We are to learn to-day about several ways of cooking meat, where the object is to keep the nutriment in the meat. BOILED MEAT. In boiling meat we leave the meat whole, that only a small surface may be exposed. Plunge it into boiling salted water enough to cover, and keep it there for five or ten minutes. This hardens the albumen over the entire surface, and makes a coating through which the juices cannot escape. Then move the kettle where the water will be just below the boiling-point. Cover tightly to keep in the steam and the volatile, aroma- tic compounds which give flavor to the meat. A small amount of albumen from the outer surface will be dis- ) 60 BOSTON SCHOOL KITCHEN TEXT-BOOK. __ solved and rise as scum. ‘This should be removed, or it will settle on the meat and render it uninviting in ap- pearance. The salt coaculates this albumen and helps it to rise. It also slightly raises the boiling-point of the water, and by increasing its density aids in preventing the escape of the juices. . Meat cooked in this way requires a longer time than when kept boiling furiously, but it is made more tender, and has a better flavor. It will take fifteen or twenty minutes for the heat to penetrate to the centre of the meat before the cooking process begins. ‘Then allow twelve or fifteen minutes for each pound of meat. Two pounds in a cubical form will require a longer time than the same weight cut thin and having a broad surface. Notwithstanding the pains we take to keep the nutri- ment in the meat, some portion of it escapes into the water, and therefore the water should be saved and used for a gravy or in warming over the meat. Meat is sometimes cooked in water in the oven instead of over the fire, and this way of cooking is often erron- eously called roasting. Roasting means to heat violently, and is done either before the open fire, or in a very hot oven without any water. If water be used the meat cannot be made any hotter than boiling water; and a much greater degree of heat is required to cook such meats as have tender fibre and are rich in juice and flavor, so that the outside sur- — face may be quickly seared and prevent the escape of the juices. Tough pieces, which require the solvent power of water, and which are lacking in flavor, are improved by the addition of a savory stuffing, or by seasoning the water with herbs and vegetables ; also by first browning Va oe _ LESSON V.—THE FAT OF MEAT. 61 the meat in hot dripping. The flavor imparted by the partially confined heat of the oven is stronger than that of boiling. : Sometimes meat is steamed over boiling water until it is made very tender, then put in the oven to be browned and receive the flavor which can be obtained only by means of this dry heat. Another way is to steam it in its own juices, This is called smothering, or pot roasting. The meat should be left whole for convenience in slicing and serving neatly, particularly if to be served cold. If cooked over the fire a little water should be put in the kettle to prevent burning, and be kept hot but not boiling. Some of the juices are drawn out into the water, and the steam from this heats and softens the meat. These juices make a rich and savory gravy. A convenient way is to put the meat into a tightly covered jar, place it in a very moderate oven for one hour, or until some juice is drawn out, then increase the heat and cook a half hour for every pound of meat. There will be a large quantity of juice in the jar, which | should be diluted with water, thickened, and used as a eravy. The meat may be cut in small pieces when the time for cooking is limited. These are all savory and wholesome modes of cook- ing the cheaper parts of meat; and fresh meat cooked properly is equally palatable and far more nutritious than corned or salt meat, which forms too large a part of the diet of many people. The fat of meat is a useful article of food, especially in winter. Every scrap of it, particularly of beef fat, should be used, and all that is not eaten with the meat may be clarified, or made pure and clear. 62 BOSTON SCHOOL KITCHEN TEXT-BOOK. By heating the fat with water to prevent burning, or _ with thin slices of raw potato, the water evaporates and the steam carries off the odors or gases. The organic matters in the fat are decomposed or deposited as sedi- ment and adhere to the sliced potato. Clarified fat or dripping answers for many purposes in cookery, — fry- ing, basting roast meat, greasing pans, and as shortening for bread, plain pastry, and various things. Suggestion to the Teacher. If it be difficult for pupils to locate the different cuts of meat by studying a diagram, let them imagine an ox as it looks in life, and then compare it with the human body, as that would look if men walked with hands as well as feet. The position of the bones of the legs, back, and ribs can Mg be shown ; also the large and small muscles, and the joints, __ cords, tendons, etc.; Then from the meat which is to be used in the lesson explain its composition. Show the differ- ence between tough and tender fibre, gristly, gelatinous por- tions, fat, bone, juice, etc., and tell briefly how the different parts are to be cooked. Serve the calf’s heart for a lunch, and after tasting the beef and mutton, reserve them for the next class to use in warming over. eer ma & oo) ee - ‘ I gl 5 TAXA @ >). Vie “se i. »* - - J tr ~~" RECEIPTS FOR LESSON V. 63 RECEIPTS FOR LESSON V. BoILeED MUTTON. Wipe, remove the fat, and put the meat into well- salted, boiling water. Boil 10 m. Skim, and simmer 12 m. for each pound of meat. One quarter of a c. of rice is sometimes boiled with the mutton. Serve with thickened gravy or parsley sauce poured over the mutton. GRAVY FoR MuTTOoN. To each cup of boiling water in which the mutton was cooked add 1 tbsp. of flour moistened with a little cold water, 1 tsp. vinegar, spk. of pepper, and % ssp. salt. Boil 5 m., stirring till smooth. Add 1 tbsp. fine chopped parsley, or capers if desired. SMOTHERED BEEF, Cut 1 lb. of round of beef into one-inch cubes, and put it, in a tightly covered jar, into the oven for 1 h. Let it be in a cool part of the oven for the first % h., then increase the heat. Thicken and season the juice and serve as a gravy. BAKED HEART. Wash the heart thoroughly in cold water to remove the blood, and cut out the veins and arteries. Make a stuffing with 1 tbsp. bread crumbs, 1 tsp. chopped onions (which must first be scalded), 1 ssp. powdered sage, % ssp. salt, and a spk. of pepper. Moisten it with milk or water. Stuff this into the cavity and sew the 64 BOSTON SCHOOL KITCHEN ¢ TEXT-BOOK. im ie ; : ae edges ae Peel, oe and brown an onion in | : 1 tbsp. drippings, then brown the heart in the same fat, and put it with the onion in a deep dish, and half cover — with boiling water. Bake in a hot oven 1 h., basting - o every 10 m., and add more water if needed. BEEF TEA. 1 lb. shin of beef. ¥% tsp. salt. 1 pt. cold water. Scrape the meat very fine and put it into the cold salted water. Let it stand 1 to 2 h. Put it into double boiler and cook 30 m. Press it through a strainer. Remove the fat with paper. This is very ; strong beef tea, and may have more water added if liked. CLARIFIED Fat or DRIPPINGS. Save any scraps or pieces of fat. Cut into half-inch cubes, put in pan, and cover with cold water. Place in an oven and cook slowly for 4 or 5 h., or until the scraps are quite brown and the water evaporated. Several slices of raw potato put in with the fat will aid in the clarifying. When slightly cooled, anges and set away to cool. Always sha and strain fat after using it for fryi ing. 2 a’ # j i oe fs x tA fF‘ - t AA, ; ay eo i Kt DPM i f) ’ Pay i , \ 1 3 77, rnGa- var VV oe Lad LOO Oe ie a Fs aos Rt P t i . A €* Bn, Keone | tp,» tied : | Q F YY one LESSON V.— DIAGRAM OF OX. 65 , Ail in. 4 WA, -— F ye, WS OES MK We, 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! 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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. 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