, \ "■, < •:.'.-, ''-I'.. Class _i_ Book c r GopyrightlSi _ COPYRIGHT DEPOSIT Twenty Lessons in Domestic Science A Condensed Home Study Course Glossary of Usual Culinary Terms : Pronunciations and Definitions : Marketing : Food Principles : Functions of Food Methods of Cooking, Etc. PRICE $2.00 by MARIAN COLE FISHER ii formerly of St. Paul Institute of Arts and Science Chautauqua Lecturer 1*& Copyright 1916 Marian Cole Fisher MAR 21 1916 'CI.A427327 Index To The Lessons INTRODUCTORY— Marketing (family budget) .... 7 Rations 7-8-9 Important Equivalents to Memorize . . 10 Directions for Measures 10 LESSON I— FUNCTION OF FOODS Assimilation 14 Composition of Food Materials (Diagrams) 15 to 27-30 Classification of Foods as Organic and in- organic 13 Dietary Standards 29 Flours 31 Food Principles 12 Function of Food 11 Function and uses of Food (Diagram) . 28 LESSON II— LEAVENING AGENTS Advantages of Baking Powder ... 32 Acid Phosphate 34 Acid Substance, The 33 Alum 34 Ammonium Carbonate 33 Baking Powder a Necessity .... 31 Cost of Baking Powder 37 Healthfulness of the Residues .... 37 How to Measure 31 Ingredients of Baking Powder Soda, The . 32 Leavening Agents 31 Magnesium Carbonate 33 Other Substances Necessary .... 33 Properly Balanced Action .... 37 Self -Rising Flour 38 Sources of Carbon Dioxide .... 32 Starch 35 Tartaric Acid and Cream of Tartar . . 34 Use of Baking Powder 31 White of Eggs . 36 Recipes Bran Bread 41 Boston Brown Bread 40 Buttermilk Biscuit 41 Calumet Dumplings 44 Colonial Bread • . 40 Dainty Doughnuts 39 Dainty Muffins 41 Dutch Apple Bread, (American Style) . 42 INDEX TO THE LESSONS, Continued LESSON II, Continued- Kindergarten Ginger Bread .... 39 Maple Rolls 43 Marian's Bread Crumb Griddle Cakes . . 39 Perfect Corn Bread 40 Scotch Scones 43 Strawberry Shortcake 43 Twin Biscuit 42 Waffles 40 LESSON III— CAKES AND THEIR PROCESS Recipes Bride's Cake 49 Devil's Food 49 Eggless Cookies 50 English Rocks 50 Fisher Velvet Cake 48 Icings 50 Hot "Water Sponge Cake 48 One Egg Cake 47 Snow Cake 48 Cakes and Their Process 45-47 LESSON IV— YEAST BREAD ... 51 Recipes Apfel-Kuchen 53 Norwegian Rye Bread 53 Roll Dough 52 Salt Rising Bread 54 Shamrocks 53 White Bread 52 LESSON V— MILK AND EGGS Custard, (Cooking School) .... 56 Custard, Baked, (Country Style) "... 57 Eggs 55 Fried Eggs 56 Hard Cooked Eggs 56 Kitchenette Plan 58 Milk 55 Poached Eggs 56 Puff Omelet 56 Soft Cooked Eggs 55 LESSON VI— CHEESE Recipes Bunny 60 Cottage Cheese 59 Kase Kuchen 59 Toasted Cheese 60 Welsh Rarebit 60 INDEX TO THE LESSONS, Continued LESSON VII— LESSON VIII— LESSON IX- LESSON X- LESSON XI— LESSON XII— FISH Fish 61 T 62-63 Fish Accompaniments 64 Fish Chowder 63 MEATS .... 65 •Recipes Bread Dressing for Fowl 71 Braised Soup Meat 69 Cider Sauce 68 Chili Con Carne 68 Hungarian Goulash 66 Meat Loaf 68 Mexican Round Steak 66 Mutton Curry 69 Proper Method of Broiling Steak ... 67 Soup Stock of Fresh Meat .... 69 Soup Stock of Left Overs .... 70 Standard Beef Cuts 71 Standard Mutton Cuts 71 Veal Soup Piquant 70 VEGETABLES Vegetables 72 Vegetables — Classification .... 72 POTATOES Potatoes, Mashed 73 Potatoes, Au Gratin 74 Potatoes, O'Brien 73 Potatoes, Riced 73 Potatoes, Souffle 74 Vegetables, Starchy 73 RICE Rice 75 Recipes Rice Boiled No. 1 75 Rice Boiled No. 2 75 Rice, Spanish 76 Hominy '. 76 Hominy With Tomatoes Au Gratin . . 77 Hominy Fritters 77 Hominy, How to Cook Dry .... 77 Italian Paste 76 Grits Blocks 77 VEGETABLES CONTAINING NITROGEN AND STARCH Recipes Baked Beans with Tomatoes .... 78 Stewed Lentils 78 INDEX TO THE LESSONS, Continued LESSON XIII— LESSON XIV— LESSON XV— LESSON XVI— LESSON XVII— VEGETABLES, GREEN AND SUCCULENT SALAD PLANTS EDIBLE WEEDS HERBS How to Preserve Mixed . Seasoning Powder CONDIMENTS FRUITS Fruit Jelly . Preserving Hints 79 79 81 82 83 83 83 84-85 86 87 86 LESSON XVIII— MISCELLANEOUS RECIPES SIMPLIFIED Tarter Sauce 88 French Dressing 88 German Cream Salad Dressing ... 88 Salad Dressing 88 Recipes for Sauce (Standardized) . . 89 Drawn Butter Unsweetened .... 89 Egg Sauce 89 English Drawn Butter 89 Horse Radish Sauce 89 Cheese Sauce to Serve with Fish ... 89 Drawn Butter with Sugar .... 89 Cream Sauces 90 LESSON XIX— LESSON XX— BEVERAGES 91-92-93 APPENDIX- EQUIPMENT OF KITCHEN . 94 China Closet and Cupboards .... 94 Dish Washing 98 Gas Range 95 Kitchen Floor 94 Lighting and Ventilation .... 95 Pantry ........ 94 Refrigerator 95 Sink 94 System 96 Wheel Tray 94 Utensils for Kitchen 97 Utensils for Preparation of Food ... 97 Ordinary Vessels and Pans for Use on Range and Oven 97 Don 'ts for Housekeepers 100 United States Bulletins 99 Hints for the Housewife 101 Reference Tables 102-103 Pronunciations and Definitions . 104-108 INTRODUCTORY MARKETING (Family Budget) System must be used in directing the marketing for the family. One essential to proper marketing is a family budget. The budget for food must be subdivided to establish just how much money can be expended for various provisions. In this respect the value of the knowl- edge of a balanced ration is apparent. Without such knowledge the dis- penser of the budget is like a ship without a rudder. The family in moderate circumstances with a smaller budget must figure more closely than those in affluence; the family in poor circum- stances can more easily and properly provide for the family needs by keeping a budget. In fact, the latter has greater need of a budget for expenses than the former. Certain days should be marked as days for purchase of certain pro- visions. This may be determined by local markets. The writer has not found the PARCELS POST altogether a satis- factory method of procuring produce — your local merchants who are, perchance, your neighbors, will feel a more intimate need for providing the quality commensurate with price than someone fifty or one hundred and fifty miles away, to whom you cannot return undesirable merchandise. There is no food problem so complex as scientific marketing, com- plex because so many elements enter into a day's dietary. BALANCED RATION One thing always bear in mind, the necessity of a ration which will provide necessary combinations to appease hunger, to furnish warmth, energy and tissue building material as well as to please the palate and the eye. However, too much attention is often given to pleasing the palate rather than to furnishing nutrition. In planning each meal the bulky starchy foods predominate in quantity, the proteins second, fats and sweets third, while there should be sufficient liquid to act as a dissolving and distributing agent. METHODS OF COOKING Baking : Cooking by hot air confined in an oven. Slow Oven : Temperature is about 250 to 300 degrees Fahr. Moderate Oven : Temperature is about 350 to 400 degrees Fahr. Hot Oven : Temperature is 400 to 450 degrees Fahr. Very Hot Oven : Temperature is 450 to 550 degrees Fahr. Broiling : Is applying intense heat by means of open fire to sear the surfaces of fish or meat, then reducing heat until food is cooked. Tem- perature is 375 to 400 degrees Fahr. Boiling : Cooking food in water at 212 degrees Fahr. Liquids, heavier than plain water, reach a heat greater than 212 degrees Fahr., which is greatest heat of boiling water. Water heavily salted reaches more than 212 degrees. Milk boils at 214 degrees Fahr. Milk scalds at 196 degrees Fahr. when in double boiler. Milk is pasteurized at 165 degrees Fahr., holding at that temperature twenty- minutes. Milk is sterilized at 212 degrees Fahr., holding that temperature half an hour. Simmering : Cooking food in water below boiling point or about 185 degrees Fahr. Braising: Cooking food in slow oven with moisture surrounding food in the pan. Stewing : Cooking at 186 degrees Fahr. Poaching : Cooking at 160-180 degrees Fahr. Frying : Cooking in deep fats or oils : First. Fat should be hot enough to prevent article absorbing it. Second. Fat should entirely submerge the article. Third. Article should not be wet or very cold. Fourth. Some food requires special protection of egg and crumbs to prevent breaking apart or absorbing fat. Fifth. All foods, after frying, should be drained on unglazed paper to take up superfluous fat. Vegetable Oils are better for frying than lard or other animal fats, as they do not burn at as low a temperature and are not as readily ab- sorbed by the food. Batters and Doughs are the usual forms in which flour is used. Thin Batter : One measure of liquid plus one and one-half measure of flour. Very Thin Batter : One measure of liquid to one measure of flour. Drop Dough : One measure of liquid to two measures of flour. 8 METHODS OF COOKING Stiff Dough : One measure of liquid to three measures of flour. Leavening: Leavening other than yeast or baking powder is pro- duced when SODA is added to neutralize the acid of SOUR MILK or MOLASSES. The gas thus formed is not as easily controlled, nor is it sufficient for the amount of flour which would be required to complete a mixture. Caution must be observed, therefore, in the combination of soda with such acids as are found in sour milk and molasses, not to use too much soda. The rule is to use just enough soda to neutralize the acid, then use one-half as much baking powder (CALUMET) as the same recipe would demand when made with sweet milk. The sweeter molasses and syrups do not require nearly as much soda as the black molasses. The sweeter or fresh buttermilk and the just turned milk do not require nearly as much soda as the longer standing buttermilk and the com- pletely soured milk. Rule for Use of Soda: One level teaspoon soda to two cups com- pletely soured milk. ' One-half level teaspoon soda to two cups just turned milk. One level teaspoon soda to one cup dark molasses. Rule for Use of Baking Powder: One level teaspoon of baking powder to each level cup of pastry flour in bread or cake making. One and one-half level teaspoon of baking powder to each level cup of bread flour. The teaspoon rounded or struck off on the edge of the can equals two level teaspoons and is more easily measured off by busy cooks than by leveling and then dividing. To level a teaspoon, draw a knife over edges. Important Equivalents to Memorize 1 quart flour (about) is equivalent to 1 pound avoirdupois. 1 pint sugar (about) is equivalent to 1 pound avoirdupois. 1 pint butter (about) is equivalent to 1 pound avoirdupois. 1 quart is equivalent to 4 cups, liquid measure. 1 pint is equivalent to 2 cups, liquid measure. ¥2 Piut is equivalent to 1 cup, liquid measure. 1 cup is equivalent to 2 gills. 2 gills are equivalent to 8 fluid ounces. 16 level tablespoons are equivalent to 1 cup liquid measure. 8 level tablespoons are equivalent to % cup liquid measure. 4 level tablespoons are equivalent to % cup liquid measure. 1 level tablespoon is equivalent to 3 level teaspoonfuls. 2 level tablespoons sugar are equivalent to 1 ounce avoirdupois. 2 level tablespoons butter are equivalent to 1 ounce avoirdupois. 4 level tablespoons cocoa or flour is equivalent to 1 ounce avoirdupois. 2 level tablespoons liquid is equivalent to 1 ounce avoirdupois. 3 level teaspoons are equivalent to 1 tablespoonful. 2 level teaspoons are equivalent to 1 dessertspoonful. 1 square of cbocolate is equivalent to 1 ounce of chocolate. 1 square of grated cbocolate is equivalent to 4 level tablespoons of cbocolate. 9 or 10 eggs, depending upon size, are equivalent to 1 pound. 1 lemon, juice of, is equivalent to about 4 tablespoons. 1 cup of egg white is equivalent to about 8 egg whites. 1 cup of egg yolk is equivalent to about 12 egg yolks. 1 cup of shelled nuts is equivalent to about 4 ounces. Measures are always level, unless otherwise stated. Directions for Measuring Dip the spoon into the materials and strike off with straight edge of a knife. In measuring butter, lard or margarine, pack the cup or spoon closely and strike off with the straight edge of a knife. In measuring flour in the cup measure, tap the measure lightly to insure of no unfilled spaces. To measure V 2 teaspoon divide a level teaspoonful lengthwise. To measure % teaspoon divide the half teaspoon once crosswise. A heaping measure, whether spoonful or cupful, means all the measure will hold. A teaspoon dipped full and drawn under the side of the can of CALUMET gives practically a teaspoon and a half. This is a quick method to measure the one and one-half teaspoon to each cup of flour in making breads, biscuit, muffins, etc. In measuring CALUMET for cakes, dip the teaspoon full and level with a knife, one teaspoonful for each cupful of sifted flour. The measuring cups for kitchen use vary in size. Most of the glass and aluminum are the half pint liquid measure. The half pint dry measuring cup, which is not easily distinguished, hold two level tablespoonfuls more than the liquid measure. The half pint based on the dry pint measure was the original measuring cup for kitchen use. But manufacturers are now generally making the kitchen measuring cup to conform to the United States Bureau of Standards, standard liquid measure. The small difference between the liquid and dry measure carries little effect in the making of breads and cakes, so long as the several ingredients are measured in the same size cup to insure proper proportions. 10 Lesson Number One The Function of Food Hutchinson defines food as "anything which, when taken into the body, is capable of repairing its waste, or of furnishing it with material from which to produce heat for nervous and muscular work." The two main functions of food are to provide warmth and energy, and to build tissue or repair waste. Energy includes muscular and nerve strength. Certain foods provide energy but cannot rebuild tissues, while others provide energy and rebuild as well ; but, nevertheless, some mis- guided housewives work on the principle that "a merciful Providence fashioned us 'holler' " and simply provide for filling this "holler" with- out reference to the real function of food. Food, therefore, must be selected with care, and a well-balanced ration must be the housewife's study. In this connection, three aspects at once present themselves to our consideration, viz.: the physiological, the economical and the moral. Vegetarians defend their theory of living with the plea that their prac- tice is conducive to a healthier and longer life and to a better moral temperament tnan the use of a mixed diet ; that it is less costly to the state and to the individual ; and that the slaughter of animals for food is inhuman. However much weight their arguments may bear upon the individual, there are always present the habits which mankind has ac- quired and which enter largely into, or are controlled by, our pursuits as a whole. We come now to the relation of food to the human system as to its assimilation and digestion. The kitchen is the chemical laboratory in which our food is converted from its crude state to a condition that is at once suitable and palatable. The application of heat to various foods affects differently their condition for easy assimilation by the digestive system. Heat, when ap- plied to meat, partially coagulates some of the proteins contained therein, thus rendering them less easy to assimilate, but on the other hand heat and moisture convert the insoluble connective tissues into soluble gelatin and thus the fibers are made easier of digestion. At the same time cook- ing kills disease germs, and parasites which are sometimes present. COOKING is also of great importance in facilitating the digestion of vegetable foods. The action of heat and moisture breaks down the cellulose, bursts the starch grains and allows the digestive fluids to act more freely. APPLICATION OP HEAT: After the ambitious young house- wife has labored conscientiously to prepare for the oven her various pies, cakes and breads, observing accurate measure, proper consistency and careful mixing, she is often at a loss as to why her efforts have resulted in dismal failure or perhaps only a near success. 11 LESSON No. 1 Domestic Science Such disappointment is nearly always caused through ignorance of the proper application of heat to the different articles to be baked. The following general rules will assist in securing the proper results. Do not hurry the baking of bread, cakes or pies. Flour contains much starch, and the digestion or assimilation of raw or uncooked starch is comparatively slow and difficult. Have the oven at moderate heat to start the baking of these articles. It is also well to know that if the loaf of yeast bread is not well baked in the center, the yeast germ or plant, given the warmth and moisture of the digestive apparatus, will resume its work of fermentation, thus causing serious digestive inconvenience. The medium loaf of bread requires about forty-five minutes. Fruit pies should bake half an hour at least. Small tea biscuits require from ten to twelve minutes. Cake should not be allowed to brown until the mixture has risen to its full height, and is not ready to be taken from the oven until the surface near the center of the cake will spring back under a slight pressure of the finger. Fruit pies have an annoying habit of leaking juice when not prop- erly put together. No such difficulty will be experienced if three level tablespoons of flour are mixed well with the sugar that is used for each pie. A final precaution is to moiston the rim or edge of the under pastry before pressing the upper one closely to it. Food Principles For convenience, food is divided in five classes: Water, Protein, Fats, Carbohydrates, and Mineral Matter. WATER ranks next to air as an essential to life. We will treat it only in its relation to food preparation. Uses: We have constant use for water in the body. It quenches thirst ; it aids in regulating body temperature ; it aids digestion since it forms a part of all digestive secretions of the body and acts as a solvent, dissolving most substances and reducing them to a condition to be used in the body; it acts as a carrier; it enters into the formation of blood which carries building material to the various parts of the system, and it also carries off waste. Water constitutes about 65 per cent of the body. The necessity for a clean sanitary source of water supply cannot be too strongly urged. If any uncertainty exists in regard to the water for food purposes it should be analyzed. Impure water cannot be always detected by color, taste or smell. Boiling will purify most water by de- stroying the bacteria, but boiling also changes its taste by removing mineral salts and dissolved gases. After water is boiled, pouring from one vessel to another, holding one considerably above the other, will restore some of the oxygen which has been driven out by boiling process. CAUTIONS IN THE USE OF WATER: Do not use water left standing in open vessels. Use freshly boiled water for tea, coffee and cocoa. Keep kettles free from lime deposit that accumulates in the bottom. 12 Starch: Cereals, potatoes, roots. Sugar: Cane, beet, fruit sugars. }• Vegetable carbohydrates Cellulose : Fruit and vegetable fiber. Domestic Science LESSON No. 1 Classification of Foods as Organic and Inorganic (A) Organic foods are of animal and vegetable origin and include : 1. Proteins such as a Albumen; b Casein; c Fibrin; d Gelatin; e Extractives; f Gluten; g Legumin. Protein contains nitrogen. It is a muscle builder and is the food con- stituent that makes and repairs tissue. Foods rich in protein are lean meat, dried peas, beans, lentils, milk and cheese. Gelatin is not a real protein, and is not of such great food value. Protein like carbohyrates and fats, is capable of furnishing warmth and energy to the body. 2. Carbohydrates such as ,.} Glycogen or animal starch ) Animal carboh drates> Milk Sugar I CARBOHYDEATES give heat and energy. Foods rich in carbohydrates include the starchy vegetables, as po- tatoes, cereals and their products, as flours, macaroni, spaghetti, noodles, breads, muffins, cake, biscuit, crackers, cornstarch and cereal puddings, etc., also tapioca, bananas and cocoa. Carbohydrates include the sweets, as cakes, icings, candies, preserves, jelly, rich breads, cookies, sweet pud- dings, stewed fruit, honey, syrups and sugary foods. 3. Fats or reserve-force foods are constituents of meats and fish, cream, butter, margarine, cream soup, cheese, olive, cottonseed and nut oils, ripe olives, nuts, rich pastry, suet pudding, fritters, all foods cooked in fats or oils, chocolate. Fats like carbohydrates are valuable foods in that they produce warmth or energy. Weight for weight, fats produce 214 times the heat produced by carbohydrates or proteins. (B) Inorganic foods include : 4. Mineral matter found in the ash of foods, consists of com- pounds of sodium, lime, iron, potash, sulphur, phosphorous. They are found principally in cereals, milk, meat, fish, fruit and vegetables. 5. "Water does not give heat or energy, but is useful in tissue build- ing. The controlled evaporation of water from the body keeps it at a uniform temperature. Even solid foods contain large amounts of water. Mineral salts and water enter into the composition of all tissues of the body. 13 LESSON No. 1 Domestic Science ASSIMILATION "THE IDEAL DIET is that combination of food which, while im- posing the least burden upon the body, supplies it with exactly sufficient material to meet its wants." (Schuster.) The man weighing 160 pounds and doing a moderate amount of muscular work requires the following amounts of food : Three to five ounces of protein and sufficient carbohydrates and fat combined to produce 3,000 to 3,500 Calories. In this connection it may be stated that the food is ultimately burned in the body. This burning takes place slowly, and is known as oxidation.* 3,500 Calories is about equivalent to the amount of heat produced by burning a pound of coal. The problem of a proper diet must be laid out along the lines above indicated. But the matter is far more complicated than would appear. Many other things must be considered. The proteins found in different foods, are not all the same. The casein of milk is different from the albumen of the egg. Experiments have shown that some proteids are more completely digested than others, and only the amount digested is of food value. Then again different people have what are called idiocyncracies, peculiar physical conditions precluding the use of foods common to the majority, though otherwise the person is physically normal. In catering to these peculiarities, or to preference in tastes, we must all the more bear in mind the necessity of proper amounts of the different food materials, protein, carbohydrates and fat. THE DIGESTIBILITY OP FOODS as placed by Atwater is, viz. : 1st. The protein of ordinary animal foods may be readily and completely digested. 2nd. The protein of vegetable foods is much less easily digested than that of animal foods. 3rd. Animal fats are not as easily digested as vegetable oils. 4th. Sugar and starch furnish heat and energy quickly. 5th. Animal foods contain more protein than vegetable foods and it is more easily digested. A diet of animal food leaves very little undigested matter. *A Calorie is the amount of heat required to raise the temperature of one kilo- gram of water 1° centigrade or 1 pound of water 4° Fahr. 14 Domestic Science LESSON No. 1 The following cuts made from charts by C. F. Langworthy of the U. S. Dept. of Agriculture, show graphically the amount of water, pro- tein, fat, carbohydrates and mineral matter in some common foods. U.SDepartment of Agriculture Office of Experiment Stations A.C.True: Director rYeparedby C.ELANGWORTHY Expert in Charge of Nutrition COMPOSITION OF POOD MATERIALS. anm Frottm Fat Carbohydrate* Ash Water ,ruel Value \i- Sg (n. Equals 1 100O Calories WHOLE MILK SKIM MILK at«r:87.0 i — Bxte'n:3.3 Carbohydrates: 5.0 c FuCL VALUC:310 DALDRIE5 PtH POUND MA/ater:90.5 >-R"ctein:3.4 Carbohydratea-.5 .1 D FlXL VALUC:165 CALORICS PCH POUND BUTTERMILK Fat:0. Ash:0. — Watar.91.0 Rrote?fi:3.0 Fat:18.J Carbohyarates:4.8 Ash:0.6 Carbohydrates: 4,5 c FuEl VALUCjKJO C ALOWC5 re* POUSO Fuel valuc: 8 6$ calories re* fouko 15 LESSON No. 1 Domestic Science i d U.SDepartment of Agriculture Office of Experiment Stations i A.C.True: Director FVepared by C.FLANGWORTHY no. irue: uirecxor Expert in Charge of Nutrition Investigations COMPOSITION OF FOOD MATERIALS. | mnn mar mm ^ omii wm /&."<**, I Proton Fat Carbohydrate* feh Water HI 100% CalSS I i § |WatGr:73 I WHOLE EGG EGG WHITE- AND YOLK r rTq tein.-14.8 I Fati10.5— ^ A»hRlJ0r m Fuel value of WHOLE EGO Fua value or yolk> 1608 CALORIES PER FOUND at: 0.2 *h:0.6 Fuel value or white* D 265 CALORIES PER POUMD J in:l3.0 I COTTAGE CHLE.SE I rVoteiD:25^ CALORIES PER POUND Carbo- hydrates:^ 510 FVotejn.- 20.9 | A S h:1.8 I TUEL VALUE at:1.0 E CALORIES PER POUND 16 Domestic Science LESSON No. 1 4 US-Department of Agriculture § OfBseof Experiment Stations 4 A.C.True: Director Prepared by j CFUNGWORTHY i Expert in Charge of Nutrition Invest^-st io ■ a p I"- COMPOSITION OF FOOD MATERIALS, Fat Hum Protein LAMB CHOP EDIBLE PORTION- KB Carbohydrates Ash cud Fuel Value Water ■■ ,&£&!:* PORK CHOP EDBLE PORTION iter: 53.1 t:28.3 SMOKED HAM EDIBLE PORTION Fat:30.1 Ash:f.O I sh:4-.8 PER POUND f? DRIED BEEF § EDBLE PORTION Frotein:3p.O | tein.18.6 Ash: 1.0 1 1130 CALORICS PER POUND Fuel value. 17 LESSON No. 1 Domestic Science I p U.S. Department of Agriculture P Office of Experiment Stations ACTrue: Director FVepared by COMPOSITION OF FOOD MATERIALS. anm Protein COD Lean Fish •Fuel value: 82fi C 325 CALORIES PER POUND Frotein.-15.8 Carbohydrate* Ash rmrn Water OYSTER CFLANGWORTHY Expert in Charge of Nutrition Investigation} p I Fuel Volwe I iSaln.Eaual»| 1000 Calories f SALT COD | Fue l vAl uc> Uwater:53. 4-10 CALORIES PER POUND FVotein:2l. Fat-..S Jat-. ft- Water:86, Carbohydrates:^^ Ash:1.2 Ash:24-. R-oteh:6.2 -fat:1.2 »h: 2.0 Fuel value; c 235 calories per pouNo Water: 73. FVotein.18. Fuel value: MACKEREL Fat Fish D 1355 CALORIES PER POUND 6^5 CALORIES PER POUND -,71 I 1 18 Domestic Science LESSON No. 1 I US. Department of Agriculture P Officeof Experiment Stations A.C.Trve; Director Prepared by CFXANGWORTHY Expert in Charge of Nutrition Investigations' p COMPOSITION OF FOOD MATERIALS* I anm mm essi aura ■L F a l h&b I Protein Fat Carbohydrate. Ash Water ■■ 100$ Calories § OUVE OIL P ruLL VALUE: 4 9ACOH Fuel value.- BEEP SUET g406UCALORIE5 PER FC^r,D i I P Fat:85 BUTTER » 3030 CALORIES PER POUND jp I ^»h:0.3 3510 calories per pounb mH.0 LARD lAid^ 4 PuELVALU^ ^fVotein:1.Q P 3410 CALORIES PER POUND 4080 CALORIES PER POUND % 19 LESSON No. 1 Domestic Science p U.S:Department of Agriculture Office of Experiment Stations 1 A.CTrue: Director man ^m mm ^^ nna Pfcetein Fat Carbohydrates Ash Water COMPOSITION OF FOOD MATERIALS, Prepared by C.FLANGWORTHY Expert in Charge of Nutrition Investigation* | I ater: 10.8 itein: 10.0 rates: 73/r Water: 10. FVotein.-12. Carbohydrates: 73.7 \k$$ Fuel value: BUCKWHEAT 1800 calories FVotei/i.-10.0L^-Water:12.6 1750 calories per pound Carbo^__------fl!PS V|r 3t:2.2 PtR POUND hydrates: 73.£ ^^Ash: 2.0 Fuel value RICE ! Fuel Volue i.Sq,ln.Eooab 1000 Calories WHEAT 1 J 20 Domestic Science LESSON No. 1 |§ USDepartment of Agriculture Office of Experiment Stations A.C.True: Director Prepared by CFXANGWORTW Expert in Charge of Nutrition InveiUo/stkxw p COMPOSITION OF FOOD MATERIALS. amn ^^i ej^j es^ e Proten Fat Carbohydrates Ash WHITE BREAD Water: 35.3 I Fuel Value & i So. In. Equals § 1000 Calories § WHOLE WHEAT BREAD ] Water: 38.4 Water 21 LESSON No. 1 Domestic Science I P U.S. Department of Agriculture p Office of Experiment Stations i AC.True: Director 1 [mm Protein a COMPOSITION OF FOOD MATERIALS. I. s esi aura Fat Carbohydrates Ash Water I R-epared by C.FLANGWORTHY Expert in Charge of Nutrition Investigations 4 Fuel Value 4 iSa.ln.E*Kj» § lOOOCalcriw § W&;S$ Carbohydrates: 100.0 C«rbohydrates:69.3 MMi&&& (860 CALORIES PCR POUND STICK CANDY Carfaphydrates:96.5 1290 CALORIES PER POUND WcCer; 3.0 p Ash:0.5 Fuel value* MAPLE SUGAR 1785 CALORIES PER POUND *-Wator:16.3 Water. frotein:0.^r ::'^ ::'.•:.;.'•.'• v/V-'N Car'bo- Carboy '■' hydrates:823 hydrateS:81.2 Fuel value; ruEL VALUE" f HONEY Fuel valueT"^^^ Ox J 1540 CALORIES PER POUND 1520 CALORIES PER POUND 22 Domestic Science LESSON No. 1 d US Department of Agriculture I Office of Experiment Stations A.C.True: Director I R-epared by f CFTUNGWORTHY Expert in Charge of Nutrition Investigations U COMPOSITION OF FOOD MATERIALS. anm ^^ §*%ii Fbt Carbohydrates Ash fTTTTTTI Water I. Fuel Value § i^lo-EauoJ, I IOOO Calories p 23 LESSON No. 1 Domestic Science S US Department of Agriculture ^t Office of Experiment Stations # AC.True: Director I ftepared by CrTLANGWORTHY Expert h Charge of Nutrition hvestirc&m p nnm ^^ g^^ E^sq trrrmi Protem . Fat Carbohydrates Ash Water COMPOSITION OF FOOD MATERIALS. .Fuel Value 4 iSaln.Equab § 1000 Calory § NAVY BEAlMRYo | ater:f2.6 | SHELLED BEAN FRESH. teter:58.9 Carbohydrates: 29 ,\ t -A»h:2.0 24 Domestic Science LESSON No. 1 I * US Department of Agriculture Officer/ Experiment Stations 1 FVepared by C.FLANGWORTHr Expert in Charge of Nutrition Investigations AC.True: Director COMPOSITION OF FOOD MATERIALS* mnn ^® Mm Protein Fat APPLE fOIBLE PORTION Carbohydrates Ash mm Water •Fuel Value 4. So. In. Equals IOOO Calories DRIED FIG EDIBLE PORTION Pk*ein:4. Carbffhydrates: 1 4-. £ Fuel value 290cALORIE5. PER POUND STRAWBERRY EOIBLE PORTION 90A I Carboh- I Fuel W~] 1 80 CALORIES PER POUND Carbo 1475 CALORIES PER POUND BANANA EOIBLE PORTION Carbo. I ! I f f Fuel VALUE 460 CALORIES PER POUND 25 LESSON No. 1 Domestic Science p U.S. Department of Agriculture :F L .ANGwORTfn J FVepared by ..fxangwort... Expert in Charge of Nutrition Investigations ^ COMPOSITION OF FOOD MATERIALS. mini ^m ^m ^m mnn mmf*w** p Office of Experiment Stations P ' A.C.Trues Director I P I Water: Protein Fat GRAPES EDIBIE PORTION Carbohydrates Ash Water J» i iSq In. Equals % lOOOCJories § RAISINS j EXUBLE PORTION r a t:3.3- 26 Domestic Science LESSON No. 1 U.S. Department of Agriculture Office of Experiment Stations A.C.True: Director Prepared by CrTLANGWORTHY Expert in Charge of Nutrition Investigations Proton Fat WALNUT Carbohydrates Ash COMPOSITION OF FOOD MATERIALS. nnm m& ^m ^^ urmu ■/^ el , Va i ue . B CHESTNUT ater:5.9 | "1 otw>l6.6 Frotein.-IO. Carbo- hydrates:^ PEANUT I 3285 CALORIES __ __ per pound Rrotein.- Fuel value> Ash 2.0 1875 calories FatT38.6 PCR P0UND PEANUT BUTTER Protein.-29.3 2500 CALORIES PER pound 1 Carbo- ywvyftqhj^djfftes; 1 7.1 Asri:5.Q — 4ssS£5SSSS3 Fuel value> 2825 cal0rie5 per pound 3125 COCOANUT DESICCATED Water: 3.5 I I I 7ST57A I ! CALORIES PER POUND PfofSniQ.3 ■'* -X -v. Carbo- hydcates^l.S II | ]]n Ash: 1.3- ; " . ■-'.' 27 LESSON No. 1 Domestic Science p US Department of Agriculture d Office of Experiment Stations d A.CTrue. Director. I Prepared by C.F. LANGAORTHY Expert in charge of Nutrition Inv««tigatiori» FUNCTIONS AND USES OF FOOD. CONSTITUENTS OF FOOD. FOOD AS PUR- CHASED CONTAINS Water EDIBLE PORTION Flesh of meat.yolk and white of eggs, wheat flour, etc. refuse: Bones, entrails, shells, bran, etc. USE OF FOOD IN THE BODY. PROTEIN Builds and repairs tissue White (albumen) of eggs, curd (casein) of milk, lean meat.glutenofwheat.etc. f Protein Fats Nutrients'! n , Carbohydrates ^Mineral Matter Or Ash FATS Are stored as fat Tat ofmeat, butter, olive oil, oils of corn and wheat, etc. CARBOHYDRATES— Are transformed into fat Sugar, starch, etc. MINERAL MATTER OR ASH— Share io forming bone. Phosphates of lime. assists in diqestion.etc. potash, soda, etc Food Is that which .taken into the body, builds tissue or yields energy All serve as fuel to yield energy in the forms of heat and muscular power. : 28 Domestic Science LESSON No. 1 i US.Department of Agriculture Prepared by I Office of Experiment Stations C. F. L ANGWORTHY A.C.True, Director, Expert in charge of Nutrition Investig DIETARY STANDARDS. DIETARY STANDARD FOR MAN IN FULL VIGOR AT MODERATE MUSCULAR WORK. Condition considered Protein Energy Grams Calories Food as purchased. 115 3,800 Food eaten 100 3.500 food digested 95 3,200 ESTIMATED AMOUNT OF MINERAL MATTER REQUIRED PER MAN PER DAY. Grams Grams Phosphoric acid (r}. 5 ) 3to4- Calcium oxid 0.7 to 1.0 Sulphuric acid (50j ) 2to35 Magnesium oxid 0.3 05 Potassium oxid 2t$3 Iron 006 to 0/Z Sodium oxid 4to6 Chlorin 6 to 8 Sons I 1 29 LESSON No. 1 Domestic Science COMPOSITION OF FOOD MATERIALS Kind of Food Protein Fat Carbohy- drates. Ash. "Water Calories per pound Smoked herring . Dried beef Peanut butter. . Cream cheese . . Peanut Navy bean, dry green . Salt cod Cottage cheese Beef steak Mackerel, fresh Lamp chop . . Pork chop. . . Walnut Smoked ham. Yolk of egg . . Cod lean fish . Whole egg. . . White of egg . Wheat Rye Oat Toasted bread . Chestnut Corn Buckwheat. . . Whole wheat bread, oat . Bacon Shelled bean White bread Rice Corn bread Cocoanut (desiccated). Oyster Beef suet Dried fig Skim milk Whole milk Corn, green Macaroni, cooked. Buttermilk Breakfast food (cooked) . Raisins Cream Molasses String bean Potato . Parsnip . Onion . . Grapes . Banana . Canned fruit . Celery Butter Strawberry. . Apple Honey Grape juice Olive oil Lard Sugar, granulated . Stick candy . Maple sugar . Fruit jelly . . . 36.4 30.0 29.3 25.9 25.8 22.5 21.5 20.9 18.6 18.3 17.6 16.9 16.6 16.1 16.1 15.8 14.8 13.0 12.2 12.2 11.8 11.5 10.7 10.0 10.0 9.7 9.4 9.4 9.2 8.0 7.9 6.3 6.2 4.7 4.3 3.4 3.3 3.1 3.0 3.0 2.8 2.6 2.5 2.4 2.3 2.2 1.6 1.6 1.3 1.3 1.1 1.1 1.0 1.0 0.4 0.4 0.2 15.8 6.6 46.5 3.7 38.6 1.8 .3 1.0 18.5 7.1 28.3 30.1 63.4 38.8 33.3 .4 10.5 0.2 1.7 1.5 5.0 1.6 7.0 4.3 2.2 0.9 67.4 0.6 1.3 2.0 4.7 57.4 1.2 81.8 0.3 0.3 4.0 1.1 1.5 0.5 0.5 3.3 18.5 0.3 0.1 0.5 0.3 1.6 0.6 0.1 85 (> 5 100.0 100.0 17.1 2.4 22.4 59.6 4.3 16.1 73.7 73.9 69.2 61.2 74.2 73.4 73.2 49.7 29.1 53.1 77.0 46.3 31.5 3.7 74.2 5.1 5.0 19.7 15.8 11.5 76.1 4.5 69.3 7.4 18.4 13.5 9.9 19.2 22.0 21.1 3.4 7.4 14.0 81.2 7.4 100.0 96.5 82.8 78.3 13.2 9.1 5.0 3.8 2.0 3.5 24.7 1.8 1.0 1.2 1.0 1.0 1.4 4.8 1.1 1.2 1.0 0.6 1.8 1.9 30.0 1.7 2.2 1.5 2.0 1.3 4.4 2.0 1.1 1.0 2.2 1.3 2.0 0.3 2.4 0.7 0.7 0.7 1.3 0.7 0.7 3.4 0.5 3.2 0.8 1.0 1.4 0.6 0.5 0.8 0.5 1.0 3.0 0.6 0.3 0.2 0.2 0.5 0.9 0.7 34.6 54.3 2.1 34.2 9.2 12.6 53.5 72.0 61.9 73.4 53.1 52.0 2.5 40.3 49.5 82.6 73.7 86.2 10.6 10.5 11.0 24.0 5.9 10.8 12.6 38.4 18.8 58.9 35.3 12.0 38.9 3.5 86.9 13.2 18.8 90.5 87.0 75.4 78.4 91.0 84.5 14.6 74.0 25.1 89.2 78.3 83.0 87.6 77.4 75.3 77.2 94.5 11.0 90.4 84.6 18.2 92.2 3.0 16.3 21.0 1355 840 2825 1950 2500 1600 410 510 1130 645 1540 1580 3285 1940 1608 325 700 265 1750 1750 1720 1420 1875 1800 1600 1140 3030 740 1215 1720 1205 3125 235 3510 1475 165 310 500 415 160 285 1605 865 1290 195 385 230 225 450 460 415 85 3410 180 290 1520 150 4080 4080 1860 1785 1540 1455 30 Lesson Number Two Leavening Agents "The common leavening agents in use in the home are yeast and baking powder. Yeast is a microscopic plant which, in the leavening process, produces changes which finally result in the breaking up of sugars into alcohol and carbon dioxid gas. Baking powder is a mixture of several substances which produce this same gas by chemical action. This gas, by forming in small bubbles throughout the dough mass, light- ens or leavens it. Carbon dioxid gas is sometimes called carbonic acid gas. This is the gas which is present in all carbonated waters, whether natural as in springs or artificial as in soda fountain waters. ' ' N. B. — The text of this chapter is taken with the permission of the author, Thomas G. Atkinson, from Domestic Science Text Book, Baking Powder, A Healthful, Convenient Leavening Agent. Baking Powder a Necessity Baking powder has done much to lighten and decrease the hours of labor of the housewife. It has made possible the easy and rapid production of many new, dainty and nutritious foods. The best powder may be purchased at a mdoerate price and the wholesomeness of the food prepared therefrom need not be questioned. That it is a convenience that cannot be dispensed with is appreciated most by those who use it most intelligently. Use of Baking Powder The use of baking powder has become very general throughout the United States. The Memorial of the American Baking Powder Associ- ation presented in Congress in 1900 shows that at that time there was produced annually baking powders of the different types, as follows : Tons used per annum: Manufacturing concerns: Alum, 50,000 544 Alum and alum-phosphate Cream of tartar, 9,000 10 Phosphate, 300 1 The directions for the use of baking powder in general call for two heaping teaspoons to a quart of flour. This amount is unnecessary with the stronger powders, and makes a poorer instead of a better biscuit. The housewife will obtain better results if she uses the smaller proportion called for in the directions given by the manufacturer. With the stronger baking powders one heaping teaspoonful to a quart of flour is a great sufficiency. To use more than directed means to introduce an unneces- sary amount of residue in the finished food. How to Measure Always measure the baking powder by the level teaspoonful. Scrape the straight edge of a knife across the spoon, keeping the blade pressed to the sides of the bowl. In this way you will always get the same amount. 31 LESSON No. 2 Domestic Science Advantages of Baking Powder With a properly compounded baking powder, the chemical reaction will always be the same, and any influence which it may exert upon the flavors of the finished food will always be the same. Baking powder has these two advantages over yeast: (1) The gas is given off at once upon the addition of water or in the oven during the heating; (2) and the presence of butter, lard or eggs does not hinder the chemical action. The leavening, from whichever source, is always the result of the same gas, carbon dioxid, and in the study of baking powder we are interested in learning how this gas is produced by chemical action. Sources of Carbon Dioxide Carbon dioxid is found in nature combined chemically with many metals, and these combinations are known as salts of carbonic acid, or more commonly as carbonates. Those with which one is most familiar are chalk, marble and limestone, all of which are different forms of calcium carbonate. If any of these are heated to a very high tempera- ture, carbon dioxid gas is set free and lime remains ; but this very high temperature is never reached in baking. Baking soda is another car- bonate with which all are familiar. The Ingredients of Baking Powder Soda Soda is the carbonate which is used at home for cooking purposes ; it is also commonly known as saleratus, or baking soda. This is the carbonate used almost exclusively in the manufacture of baking powder and always named on the label as soda. It is sometimes referred to as the alkali of the baking powder. It is a white crystalline substance of very high purity, being as free from impurities as granulated sugar. It is manufactured from common salt through the action of acid ammonium carbonate. The reaction is represented by the following equation: NaCl plus NH 4 HC0 3 equals NaH C0 3 plus NH CI Salt Acid Ammonium Soda Ammonium Carbonate Chloride Soda, when heated, readily gives off carbon dioxid gas, and hence may be, and often is, used in cooking without the addition of any other substance for the purpose of leavening. The heat, however, does not drive off all of the gas. The reaction which takes place is represented by the following formula : 2NaH C0 3 equals Na 2 C0 3 plus H 2 plus C0 3 Soda Normal sodium Water Carbon Carbonate Dioxid The residue of normal sodium carbonate thus left in the bread gives it a disagreeable, alkaline taste, and also colors the bread in objectionable yellow; hence, soda by itself is unsatisfactory for use as a leavening agent. 32 Domestic Science LESSON No. 2 Ammonium Carbonate Ammonium earbonate has been sometimes used as a leavening agent. This, upon being heated, breaks up into two different gases, ammonia gas and carbon dioxid gas. Some of the ammonia gas remains in the bread when cooked ; therefore, its use in baking powder has been almost entirely discontinued. Magnesium Carbonate Magnesium Carbonate is the only other substance at present used for the purpose of furnishing carbon dioxid gas. The heat of the oven is not sufficient in this case to cause all the gas to be set free. Magnesium carbonate is a very light powder. One pound will occupy as much space as six pounds of soda. The purpose of those who Use this ingredient in the manufacture of baking powder is mainly to add to the bulk of the powder and thus make the thoughtless purchaser believe she is getting more for her money. Other Substances Necessary It will be seen from what has just been said, that none of these car- bonates are, of themselves alone, satisfactory for baking purposes. Some- thing else is necessary. If one has ever dropped a little vinegar on some soda, he has noticed that a gas was set free. This is carbon dioxide gas. Vinegar contains an acid, acetic acid, and it is the action of this acid upon the soda that sets free the gas. Any soluble acid will have this same action on soda, hence, if we unite such an acid with the carbonate, soda, we have the necessary substances with which to produce carbon dioxid gas. The Acid Substance For the making of baking powder, both acid and carbonate, how- ever, must be dry substances, and not liquid, like acetic acid of vinegar. The acid should also dissolve in water. There are many such dry acids, most of them organic substances. Citric acid, the principal acid con- tained in lemons, is one of these. Tartaric acid is another. Beside the true acids, there are some salts which have an acid nature and which are called acid salts. Of these, calcium acid phosphate, com- monly called acid phosphate, is one, and potassium acid tartrate, com- monly known as cream of tartar, is another. There are some salts which are not acid salts (inasmuch as all of the hydrogen atoms of the acid have been replaced by a metal) which nevertheless act as very weak acids. The most common of these is sodium aluminum sulphate, some- times called "Alum." Any of these three kinds of substances, the acid, the acid salt, or the salt with acid properties, acts upon soda and sets free carbon dioxid gas. The action takes place almost as quickly as the "acid" or salt dissolves. These substances just mentioned, acid phosphate, "Alum," tartaric acid and cream of tartar, together with the soda, are the active 33 LESSON No. 2 Domestic Science principles in baking powder. In addition to these there is generally a quantity of starch and sometimes dried white of egg. Soda has been studied. The other substances must now be considered. Tartaric Acid and Cream of Tartar Tartaric acid is manufactured from Argol, which is the sediment that separates out at the bottom of the wine vat during the fermenta- tion. This substance is colored by the color from the grapes, and is a mixture of tartaric acid, calcium tartrate, cream of tartar and all kinds of organic impurities. This mixture is dissolved in water, precipitated with powdered chalk and calcium chloride, filtered and then the precipi- tated calcium tartrate is dissolved in sulphuric acid. This solution is again filtered and treated with some decolorizing agent, such as bone black of infusorial earth, and the subsequent clear, colorless solution evaporated and the tartaric acid allowed to crystallize. Cream of tartar is also obtained from the same sediment, Argol. It is decolorized by heating with animal charcoal, filtered and recrystallized. Acid Phosphate Calcium Acid Phosphate is prepared from the same source as is much of the ''Phosphate," used at soda fountains. The bones from healthy cattle are heated in large revolving cylinders until they are thoroughly charred. In this condition the mass is black and is known as bone black, although in reality it consists of both calcium phosphate and charcoal. This substance is used to decolorize the juices of the cane in the manufacture of cane sugar. In the manufacture of phosphate it is again heated to a very high temperature whereby all charcoal is burned off and only the calcium phosphate remains. It is then further purified, concentrated, crystallized and dried to a white powder. A more recent process is the manufacture of phosphate for food purposes from phosphate rock. This material was not formerly used on account of the great difficulty of excluding from the finished acid phosphate the harmful impurities, fluorides, always found in the rock. Bone phosphate is the better on this account and is always used by the careful manufacturer of high grade baking powder. Calcium acid phosphate for baking powder is prepared in two degrees of fineness, powdered and granular. The granular (the acid phosphate as found in Calumet Baking Powder is of the granular type) is much more expensive but has the great advantage of making a baking powder that will keep longer than one made from powdered phosphate. "Alum" The so-called "Alum" used in baking powder is not the alum which is sold at the drug store by that name. The common alum of trade, which is also used as medicine, contains potassium, an element that is toxic in very small quantities, and water of crystallization ; it is, in fact, 34 Domestic Science LESSON No. 2 potassium aluminum sulphate, combined with water of crystallization, KAL (S0 4 ) a 12 (H 2 0). The so-called "alum" of baking powder is a different thing and is more properly named sodium aluminum sulphate, being a mixture of sodium sulphate and aluminum sulphate, both of them harmless and non-toxic. It contains neither potassium nor water of crystallization. The term alum has been used for this article on baking powder labels at the request of some food commissioners who felt that this word would be better understood by the common people as showing in a general way the character of the substance. Unfortunately, it has had the very different effect of misleading the public into the erroneous idea that it actually is the alum of commerce and of medicine — a mistake of which certain manufacturers have not failed to take advan- tage in decrying baking powder containing alum. It is prepared by mixing solutions of two sulphates, sodium sulphate and aluminum sulphate, concentrating the mixture and fusing the result- ing dried mass. This leaves a mixture which for our present purposes we may designate by the formula : Na Al (S0 4 ), Sodium Aluminum Sulphate There is no potassium in this substance at all, as there is in the common alum, and no ammonia as in the less common ammonium alum. Starch We also find that besides the soda and the "acid," starch is used in baking powder. This starch is corn starch of the highest grade of purity and specially prepared for food purposes. The starch serves three purposes, two of which play an important part in keeping the baking powder from spoiling, while the third adds to the efficiency of its use. FIRST : It separates the soda from the acid or acid acting salt and thus by mechanically separating them retards such chemical action as could be brought about by moisture. The air always contains moisture. This is very noticeable on rainy days, but it escapes attention in fair weather. Not only is carbon dioxide set free when water or milk is poured on the baking powder, but even the moisture in the air gradually causes the change. Moisture from any source thus spoils the powder. SECOND : Starch absorbs water and thus prevents moisture from bringing the active ingredients in contact with each other. In this way it aids materially in keeping the powder from spoiling. Starch is, for these reasons, a necessary ingredient of baking powders, and most especially necessary in the case of straight phosphate baking powders, which, even when starch is present, deteriorate very rapidly. THIRD: Starch also dilutes the strength of the baking powder, so that it may be made to produce the amount of gas desired for efficiency and for convenience in household methods of measurement. 35 LESSON No. 2 Domestic Science The laws of a few States require that a baking powder shall produce at least 10% of its weight of carbon dioxid gas. Almost all baking powders are made stronger than this. The majority of those upon the market yield 12% of gas, while the best produce between 14% and 15%. White of Eggs There is one ingredient mentioned above, as being sometimes used in baking powder, which has not yet been discussed. That is Dried "White of Eggs, sometimes called egg albumen. It is prepared by drying the white of fresh eggs at a low temperature, and then grinding to a fine powder. Fourteen pounds of whole eggs will produce about one pound of this dry powder. It dissolves easily in cold water and the viscuous, egg-white nature of this solution holds the bubbles of gas as they are set free from the baking powder. White of eggs is used by many manufacturers of baking powder. This increases the efficiency of the carbon dioxid gas evolved by a baking powder to an extent of 2.5% to 3.2% when used in strong baking powders. It is extremely beneficial in producing light biscuits when the oven temperatures are not properly controlled or when the dough has to stand for some time before baking. The amount of dried white of egg used in baking powders is very small, being 15/100 of 1%. Even in this small proportion it has the effect above mentioned. ' It also makes possible a simple test whereby the freshness of baking powder may be determined, by the salesman in testing the stock upon the retailers' shelves, by the grocer himself, or by the housewife in the home. Both the increase in lightness and the possibility of the test are due to the viscuous nature of the white of eggs, whereby the bubbles of gas are imprisoned as soon as they are set free by chemical action. This test is described by one manufacturer as follows : "First take an ordinary drinking glass holding one half pint, or in other words, the quantity that is usually known in the household as ' one cupful.' All that is needed is this empty glass, which must be dry, an ordinary teaspoon and a little water of the ordinary room temperature (not ice water nor hot water). Place two level teaspoonfuls of the powder in the dry glass to which add the same quantity (two teaspoon- fuls) of water, quickly; stir rapidly for a moment (while counting five), just long enough to thoroughly moisten the powder; remove the spoon and watch the mixture rise. Note the action of the powder. It rises slowly and evenly, requiring two minutes to show the full strength. If the powder is of full strength, and you have proceeded properly the gas released will form bubbles sufficient to half fill the glass. Caution: Don't attempt to make the mixture rise by continued stirring, as whip- ping or beating the mixture breaks the gas bubbles that are formed and allows the gas to escape. Allow the powder to rise of its own strength. ' ' Manufacturers make the following use of this test. Whenever complaints are made to the grocer or when goods appear to have been stored in damp places, or too near the stove, the salesman tests the baking 36 Domestic Science LESSON No. 2 powder as above described and if it is found to have deteriorated, it is at once exchanged for fresh goods without cost to the retailer. Without this simple test it would be necessary to send the goods complained of to the factory for chemical analysis. As a result of such tests by the salesmen, deteriorated goods may be entirely removed from the market so that the consumer will never receive a baking powder which does not do its work perfectly. Of course, the above test cannot be made unless the white of egg is present. The Healthfulness of the Residues The healthfulness of these residues is discussed in Bulletin No. 103 of the United States Department of Agriculture, professional paper, en- titled "Alum in Foods," this being the decision of the Referee Board after a long extended investigation. The members of this board were selected by the President of the United States because their high scien- tific knowledge, the eminent positions they occupy, and the complete facilities for investigation at their command, were such as to render their conclusions respect-impelling and final. The following is a quotation from the report : "Alum, as such, is not present in food when eaten." Properly Balanced Action A study of the keeping qualities and of the speed of action has resulted in the production of baking powders containing a combination of two of these ' ' acids. ' ' The most notable are those containing phosphate and "alum." The aim has been to produce a baking powder with a correctly balanced action, giving off a proper amount of gas in the cold, with a sufficiently large amount of gas that will only be given off on heating the mixture in the oven, and, at the same time, a powder that will not easily spoil. As a result of such consideration and extensive experi- ments, baking powders have been produced superior to any made with a single "acid" ingredient. Properly proportioned powders, of the "phosphate-alum" type, are not only the best in keeping quality, but, when they contain sufficient phosphate, have also the best balanced speed of action, and insure the housewife against the dangers either of fallen biscuits on the one hand or of biscuits, which have crusted over too quickly to obtain the desired lightness, on the other hand. Cost of Baking Powder The cost of any material used for a piece of work must be figured on the cost of that material for a single unit of the work to be done. An example of the difference in cost of baking powder is the fol- lowing : 37 LESSON No. 2 Domestic Science "A" sells baking powder at fifty cents per pound and directs that yon use two heaping teaspoonfuls to the quart of flour. " B " sells baking powder at twenty-five cents per pound, and directs that you use two rounded teaspoonfuls to the quart of flour. What does it cost to leaven a quart of flour with "A's" powder as compared with that of "B V? Answer — Four times as much. Caution: Never use more baking powder than recommended by the manufacturer. By following directions you will get the best results. A baking powder that gives off nearly all of its gas in the cold, as does a straight phosphate or a tartaric acid and a cream of tartar baking powder will produce a large dough biscuit before being placed in the oven. The dough in this case is already much distended and the gluten of the flour will not hold much more gas without breaking and allowing the gas to escape. Practically all of the gas has been set free before it is placed in the oven. If placed in an oven of a low temperature, any jarring of the floor or slamming of the door of the oven is likely to cause a fallen cake. This danger applies especially to straight phosphate and to cream of tartar and tartaric acid powders. Most of the widely advertised "pure cream of tartar" baking powders contain tartaric acid. Self-Rising Flour Self-rising flour is nothing more than a mixture of flour and salt with soda and an "acid" ingredient, or in other words, with ingredients such as are used in making a baking powder. This mixing is almost always done without any chemical control of the purity or strength of the ingredients or of the proportioning of the ingredients. The soda and "acid" are purchased of the manufacturers with a formula for mixing them. The formula is never changed no matter how much the purity or strength of the ingredients may vary. Such a product subjects the user thereof to every inconvenience and disappointment as to flavor and color in the finished food, such as would result from the use of the cheap- est baking powder, manufactured without chemical control. Inasmuch as excessive quantities of the soda and acid are frequently added, the housewife is also preparing food containing excessive amounts of residue, when she uses self -rising flour. Because of the large amount of water contained in flour, and the lack of protection from atmospheric moisture through the use of cloth bags as containers, the keeping qualities of the self-rising mixture are seriously impaired. Less baking powder is required for cake making than for biscuits, muffins, etc., — therefore self-rising flour would contain more baking powder than should be used in the making of cakes. 38 Domestic Science LESSON No. 2 Carbohydrates Marian's Bread Crumb Griddle Cakes 1 cup milk 1 cup flour 1 cup dry bread crumbs 1 or 2 eggs 2 teaspoons CALUMET Baking 1 teaspoon salt Powder 2 teaspoons sugar 3 tablespoons melted shortening Preparation: DO NOT SOAK THE BREAD CRUMBS. Break the egg or eggs into a bowl or quart cup and beat, add all of the ingredi- ents except the bread crumbs, and beat smooth with the egg beater. Then add the bread and enough water or more milk to make of desired con- sistency. By the addition of shortening to the batter, the greasing of the griddle is avoided, eliminating the offensive odor of burning grease. Dainty Doughnuts 1 egg Vz cup of sugar y 2 cup milk 1% cups flour 1^ teaspoons CALUMET Baking 1 tablespoon butter or cooking oil Powder Preparation : Cooking oil in which to fry ; a wire basket with a ket- tle in which it fits is a great convenience. Sift the flour and CALUMET three times. Beat the eggs well and add sugar, shortening and flour and mix. Add enough more flour to make soft dough, only stiff enough to be handled. With the CALUMET Baking Powder you will find that the dough- nuts may all be cut and placed on a board or pans before beginning the frying. This does away with the many steps between table and range. Kindergarten Ginger Bread 4 tablespoons sugar 4 tablespoons molasses 4 tablespoons shortening 4 tablespoons milk % teaspoon soda 4 teaspoons CALUMET Baking 1 teaspoon ginger Powder 1 teaspoon cinnamon 1 cup flour 1 egg Preparation : Break the egg into a quart cup or bowl and beat for two minutes with a rotary egg beater, then add the materials, in the order named, and beat thoroughly. Drop into well-greased gem or individual cake pans. Bake fifteen minutes in moderate oven. These are good either hot or cold. This recipe makes about one dozen cakes. 39 LESSON No. 2 Domestic Science ,_^ ^ «— — — .^— — — — — i ^ ■— — — -^— — ^ — — Quick Breads Carbohydrates Boston Brown Bread 1/3 cup whole wheat or Graham % cup corn meal (yellow) flour 1/3 cup white flour x /4 CU P New Orleans molasses ^4 cup sour milk 1 egg V% teaspoon soda % teaspoon salt 1 teaspoon CALUMET Baking y% cup seedless raisins may be Powder added Preparation: Beat the egg and add the molasses, milk and other ingredients. Put into well greased brown bread cans, cover each and place them in shallow pan with about one and one-half inches of water. Bake in moderate oven about one and one-half hours. This recipe will make one large loaf, or two smaller ones. Perfect Corn Bread (Northern) 1 cup corn meal (yellow) y 2 cup white flour 3/4 cup milk 1 egg 2 tablespoons melted shortening 1 tablespoon sugar % teaspoon salt 1^ teaspoons CALUMET Baking Powder Preparation : Sift the dry ingredients together. Beat the egg, stir in the milk and pour into the other ingredients. Add the melted shorten- ing and mix thoroughly by cutting batter back and forth. Pour into baking pan, brush the top with melted shortening and bake in moderate oven twenty-five minutes. This recipe will make six large corn meal muffins or corn bread sufficient for three or four people. Waffles 2 cups flour iy 2 cups milk 1 tablespoon sugar % teaspoon salt 1 tablespoon oil 2 teaspoons CALUMET Baking 2 eggs Powder Preparation: Separate the eggs, placing the whites in a quart bowl, beat very stiff with rotary beater, then add the yolks and beat again. Then add the other materials, and mix well, using the rotary beater as it makes the batter smooth. Cook in well-greased hot waffle irons, allow- ing about a tablespoonful to each section of the iron. Dust with powdered sugar and serve hot. Colonial Bread (Whole Wheat) 2 cups whole wheat flour \y 2 cups sweet milk 4% teaspoons CALUMET Baking 1 cup white flour Powder 1 teaspoon salt % cup broken walnut or pecan 2 tablespoons sugar meats Preparation : Sift the dry materials, add the milk and mix with a 40 Domestic Science LESSON No. 2 Carbohydrates knife. Add the nut meats. Place in well-greased bread pans. Let stand fifteen minutes. Bake in moderate oven one hour. When in the oven about one-half hour, turn the pan. Currants, raisins or dates may be substituted for nut meats. Buttermilk Biscuit 2 cups bread flour 1 cup buttermilk 1 teaspoon salt 1 teaspoon CALUMET Baking Y2 teaspoon soda Powder 3 tablespoons shortening Preparation : Sift the flour with the baking powder and salt. Mix in shortening with a fork or spatula. If the buttermilk is not very sour use proportionately less soda. Stir in the milk and do not touch the dough with the hands until turned onto the floured board. Roll it about one-half inch thick and cut with a medium sized biscuit cutter. Brush the tops with melted shortening and bake in moderate oven about twelve to fifteen minutes. This recipe will make twenty-four small or eighteen medium biscuits. Dainty Muffins 3 cups flour 4 teaspoons CALUMET Baking 1 teaspoon salt Powder 4 tablespoons melted shortening 2 tablespoons sugar 1 egg 1*£ cups milk Preparation : Sift the dry materials, add the milk, into which the egg beaten slightly is added, then the melted shortening. Mix thoroughly and quickly, cutting the dough back and forth. Drop into deep gem pans. Brush the tops with melted shortening and bake twenty-five minutes. Half of this recipe may be dropped as usual into the gem pans and set away in a cool place to bake the next morning or for a later meal. This recipe makes one dozen muffins. Raisins may be added and in season one cup of blueberries will add greatly to the muffins. Bran Bread The following recipe for a health bread was prescribed by a physi- cian for a patient of sedentary habit. As a choice between bran and drugs, the bran is perhaps the better of the two. 3 cups whole wheat flour 1 cup bran 3 tablespoons New Orleans Pinch of salt molasses 1 teaspoon CALUMET Baking 1 teaspoon soda Powder Buttermilk to make soft dough Preparation : Stir all of the ingredients together. Bake about forty- five minutes in a moderately hot oven. This is usually baked in a Buster 41 Domestic Science LESSON No. 2 Carbohydrates Brown tin or in a tea or coffee can, that will leave lrfetle of the surface exposed to crust over. I would prefer to make this entirely of unsifted graham flour, as the amount of bran would be about the same. Twin Biscuit 2 cups flour 94 c u P milk, more or less 3 teaspoons CALUMET Baking 1 teaspoon salt Powder 4 tablespoons lard or butterine Preparation: Sift the flour, CALUMET and salt three or four times. Work in the shortening with a spatula or fork. Then make a soft dough with the milk. Roll out half an inch thick. Brush generously with some melted shortening. Fold over and run the rolling pin over the dough or pat lightly together. Cut out with a fluted cooky cutter* Brush tops with milk. Bake ten minutes in medium hot oven. These may be prepared some hours before baking, placed in the pans and kept in cool place until ready to take places at the table when they may be put into the oven. In this way the biscuit may be served piping hot after the first course is disposed of. Twin biscuit are just the thing for individual strawberry short cakes, also for serving with chicken fricassee, family style. Dutch Apple Bread (American Style) 2 cups flour Cinnamon and sugar 1 egg 1 cup milk 3 teaspoons CALUMET Baking 1 teaspoon salt Powder 2 tablespoons sugar 5 tart apples 1 heaping tablespoon butter or lard Preparation: Sift together all of the dry ingredients. Beat the egg and add the milk. Work the shortening into the flour. Make a soft dough with the egg and milk. Roll out one-half inch thick and put into pan. Brush the top with shortening. Core, peel and slice the apples, cut slices into halves and press them overlapping into the top of the dough. Sprinkle with cinnamon and sugar and dot with butter. Bake about twenty-five minutes in moderate oven. 42 Domestic Science LESSON No. 2 Carbohydrates Strawberry Shortcake 2 cups flour 1 teaspoon salt 3 teaspoons CALUMET Baking % cup milk (more or less) Powder 4 tablespoons lard or butterine Preparation: Sift the flour, CALUMET and salt three or four times. Work in the shortening with a spatula or fork. Then make a soft dough with the milk. Roll out half of the dough about a quarter of an inch thick. Fit it to a large pie pan. Brush over the top with melted shortening. Roll out the second half the same and place on the first half. Bake fifteen minutes in moderate oven. Slip the shortcake when baked onto a large chop plate or platter. With a long knife turn the upper half onto the pan. Butter and heap with sweetened fruit, then place upper half over the fruit and sprinkle with powdered sugar. Scotch Scones 2 cups flour y 2-Zrtin • 2143 3M>ieUtackl428 (/O/f/As) ■ZJfreasf^ JOO.OO Standard Beef Cuts Chicago Style 1 Hound 24.00% 2 Loin 3JFJan/t 4 Rib SJVavef 6£rlskef 7ChucJb S-JShanlt 9&uef _ loo. tShoHCutthm ZKcncHam SBostonButt +CfcarPhte SBdfg ■Loin TFatBack 71 Lesson Number Nine Carbohydrates Vegetables Explanatory: Vegetables as a rule should be cooked in uncovered vessels. RICE and MACARONI should be cooked in rapidly boiling water, not that they will cook more quickly, but the action of the water separates the particles. All vegetables should go over the fire in boiling water. To green vegetables add a pinch of salt. ROOTS and TUBERS are better cooked in unsalted water as the cellulose or woody fiber is toughened by the salt. It is well known that vegetables containing protein, as PEAS, LENTILS and BEANS, are not so readily softened in hard water, so a pinch of bicarbonate of soda is added to soften the water and soak the vegetables more quickly. Do not add soda to green vegetables. If green vegetables become wilted, restore them by placing in cold water. Salt water tends to toughen the cellulose. Vegetables with a strong odor, such as cabbage, onions and cauli- flower should be cooked in boiling water, uncovered. Classification of Vegetables I. FOOD VALUE 1. Vegetables containing starch, sugar and protein: Potatoes, carrots, beets, peas, beans, etc. 2. Vegetables used for mineral salts, acids and water: Lettuce, spinach, tomatoes, etc. 3. Vegetables used mainly for bulk: Cabbage, radishes, cucum- bers, etc. II. FLAVOR 1. Strong flavored vegetables: Onion, turnips, cabbage, cauli- flower, etc. 2. Mild flavored vegetables: Peas, carrots, spinach, mushrooms, etc. 72 Lesson Number Ten Carbohydrates Vegetables (Starchy) POTATOES, Explanatory : Cooking potatoes without their jackets, results in a great loss of mineral matter, as the mineral matter is near the skin. Therefore pare very thin and put the potatoes in boiling water to cook. If a seasoning of salt is desired, add salt ten minutes before potatoes are tender. In ordinary altitudes potatoes require from twenty-five to thirty- five minutes to boil, but in the higher altitudes more time is required on account of rapid evaporation. Mashed Potatoes 6 potatoes 2 tablespoons butter 1 tablespoon salt Hot milk to cream Preparation : Pare and put potatoes over to cook in boiling water. When tender drain them carefully. Put one cup of milk to scald. Add butter and salt to the potatoes and mash with wire potato masher. Add boiling milk, a little at a time until the potatoes have taken up all they will absorb. Serve in hot tureen. Sprinkle with minced parsley. Riced Potatoes This is an excellent variation from plain boiled or from mashed potatoes. Cook same as for mashed potatoes. When ready dip the rieer in boiling water, fill with potatoes and press through ricer into hot tureen, shake seasoning of salt and pepper over them, dot with bits of butter and serve hot. Very nice when pressed directly into individual side dishes or shallow ramekins which have been heated. Potatoes O'Brien Dice carefully six medium cold boiled potatoes in half inch cubes. Dredge very lightly with flour, season with salt and pepper and let stand while mincing two green bell peppers, and one small onion. Put three tablespoons of oil or drippings into a frying pan, throw in the minced onion and peppers, saute, but do not brown. Then put in the potatoes and allow to cook through. Turn onto a hot platter in a mound and sprinkle with finely minced parsley. In using green peppers always discard the seeds. 73 LESSON No. 10 Domestic Science Carbohydrates Potatoes Au Gratin 3 cups diced boiled potatoes % cup grated cheese 2 cups cream sauce Salt and pepper or paprika to season Preparation: Have the cream sauce hot, add cheese and be sure cheese is melted before adding potatoes and seasoning. Put in baking dish and place dish in an oven for about 20 minutes. Potato Souffle 1 cup mashed or riced potatoes 1 egg 2 tablespoons cream Salt to season Preparation: Beat the yolk of egg with the cream and salt and mix into the potatoes, beating well. Whip up the white of the egg very stiff and whip into the potatoes. Put into buttered baking pan, bake in moderate oven from 20 to 30 minutes. Must be eaten while hot. 74 Lesson Number Eleven Carbohydrates Rice Explanatory : In rice producing countries rice is used in the daily foods as we use Irish Potatoes, and "Wheat Breads. It is eaten alone or with a little dried fish, other foods to balance the ration. In China, Japan and Java, Soy-bean sauce or Soy-bean Cheese or similar products are eaten with rice, and supply the necessary complement of protein in the daily diet. Rice is valuable as a starchy food, but in boiling parts with a con- siderable per cent of both starch and mineral matter, therefore, the water in which rice is cooked, holds food value, and if rice is cooked in more water that can be absorbed, the remaining liquor or water should be retained for soups or gravies. For nutritive purposes we would recommend the cooking of rice in just sufficient water to be absorbed, i. e., four times as much water as measure of rice. EFFECT OF POLISHING RICE: Farmers' Bulletin No. 417 has this to say, "Using the grain without polishing is economical and furnishes a rice of much higher food value. In the process of polishing nearly all fats are removed." We are to understand from that, that the unpolished rice is the more wholesome and nutritive. Boiled Rice, No. 1 1 cup unpolished rice» 4 cups boiling water 1 teaspoon salt 1 teaspoon butter Preparation : Place boiling water in the upper kettle of rice boiler, with salt and butter, add the cleaned rice and keep rapidly boiling for fifteen to twenty minutes. "When the rice has absorbed most of the water this kettle can be set into the water vessel and allowed to complete the cooking uncovered in the double boiler. If an ordinary sauce pan is used instead of the double cooker, an asbestos mat may be placed under the kettle to complete the cooking. Boiled Rice, No. 2 y% cup rice 4 cups boiling water 1 teaspoon salt 1 teaspoon butter Preparation : Put the water into a much larger kettle than is neces- sary for amount of materials. Add the salt and butter, and when boiling sprinkle in the cleaned rice. Boil at a gallop thirty minutes. Pour into a strainer or sieve, dash a cup of clear water over the rice and set in a warm oven to dry. The water may be preserved for soups or broth. 75 LESSON No. 11 Domestic Science I" """ 1 ■ ■ ' " ■!■ — .. .1. — ■ — ■■■■■ .11 I ■— ■ .I.,,-! . . I ■ .1 II I . |. || . || Carbohydrates Spanish Rice Rice Oil or butter Salt Clear stock or water Preparation: Place sauce pan over fire with a level tablespoon of oil or butter. Sprinkle into it the cleaned uncooked rice and cook over a low flame for five minutes. Add a dash of salt and the stock and cook twenty minutes briskly. Note: If onions, curry powder or green peppers are to be a part of this dish, they are first sauted in the oil and then rice is added. Italian Pastes VEGETABLES, Starchy and Italian Pastes MACARONI, Explanatory: Macaroni or any of the Italian pastes with cheese or with cream sauce should be served in place of a meat dish instead of with a meat dish. Such a dish contains sufficient nutriment to make a complete ration served with a green vegetable or salad. A few years ago the best grades were imported but it is now con- ceded that American made pastes of standard brands excel all others in food value and sanitary manufacture. The pastes intended for cooking in soups are first dropped into boiling salted water for twenty minutes and boiled rapidly, using a large quantity of water. The pastes are then drained and put into soup kettle with the soup to finish. For all other dishes the pastes must be dropped into salted boiling water and cooked at a rapid boil thirty minutes. Then put into a eollander and cold water run through to blanche and separate. EGG NOODLES (Manufactured) : The manufactured egg noodles are treated the same as Macaroni and Spaghetti and if made by a reliable firm will be found to be a trifle richer in nutrition than the other pastes as egg enter into their manufacture. The egg noodles are perhaps a nicer addition to soups than any of the other pastes. The best of the manufactured noodles are superior to those made at home and make a better appearing dish. Hominy HOMINY, Explanatory : We have two sorts of Hominy, one almost the entire grain with the hull taken off, the other the grain ground after the hull has been removed. The latter is known as hominy grits. Both kinds should be soaked in cold water over night, then cooked slowly. The markets supply the soaked hominy. Dried hominy doubles in bulk when soaked. 76 Domestic Science LESSON No. 11 Carbohydrates To Cook Dry Hominy 1 cup dry hominy V2 teaspoon salt 1 quart water Preparation: Soak the hominy over night in water in which it is to be cooked. Add the salt and cook slowly about four hours. Cook in fireless cooker if possible. Hominy may be served plain, in place of potatoes, or with a little butter, salt, pepper or cream. Hominy with Tomatoes Au Gratin Cooked hominy Canned tomatoes Bread crumbs Grated cheese Seasoning of salt and paprika Preparation: Brush a baking dish with melted shortening, put a layer of hominy, then tomatoes and sprinkle of bread crumbs and cheese. Make three layers, having cheese and bread crumbs finish top. Place in moderate oven for thirty minutes. Serve hot or cold. This dish is extremely nourishing. Brush a baking dish with melted shortening and line plentifully with bread crumbs. Put in an inch deep layer of cold cooked hominy, then seasoning of salt and paprika or chili powder and a grating of cheese. Cover with bread crumbs. Make two such layers. Before adding the top layer of crumbs pour over tomato juice and then for the top layer have a goodly quantity of bread crumbs and grated cheese. Set the dish in another one of hot water and bake one- half hour. Hominy Fritters 2 eggs 1 cup cooked hominy Y 2 cup milk 1 teaspoon CALUMET Baking 1 teaspoon salt Powder Y z cup flour Preparation : Break the two egg whites into a bowl and beat very stiff, drop in the yolks and beat a moment more. Then add flour, salt, milk and CALUMET. Lastly stir in the hominy. Give these slightly more time to bake than griddle cakes. Serve hot with maple syrup, or with fried chicken. These fritters may be fried in deep fat or oil. Grits Blocks They may be prepared in the same manner as hominy, put in a mold to cool, cut into strips, cover with beaten egg, and then cracker meal. Fry in deep fat. 77 Lesson Number Twelve Legumes Vegetables Containing Nitrogen and Starch Explanatory: The legumes are peas, beans, lentils and peanuts. They are rich in nitrogen and are exploited by vegetarians to take the place of meat in the dietary. Legumes furnish a hearty food and, supplemented by fats and other forms of starch than those which they contain, supply an energy making diet. Legumin is digested and absorbed more slowly than other forms of protein, such as found in the casein of milk or albumin of eggs, etc., therefore, not suitable for constant diet of persons of sedentary habits. They are properly muscle and tissue builders when the system or diges- tive organs will assimilate them. The protein of beans and peas is of such a nature that it is easily toughened by hard water — it is therefore desirable to overcome this ten- dency by using a little soda. The better way to introduce the soda is to place y 2 teaspoon in the water in which the beans are soaked over night, pouring off the water in the morning. Baked Beans with Tomatoes 2 cups tomatoes 2 cups navy beans Yz pound bacon ends or ham fat y 2 teaspoon soda from boiled ham 1 small onion, grated 1 pimiento Preparation: Wash and cleanse the beans, and soak over night in water to much more than cover, dissolving the soda in the water. In the morning put the beans with the bacon ends to boil in fresh water that will cover at all times during cooking. The beans will require about one hour boiling, but watch carefully and when you can blow upon two or three beans and see the skin curl away or crack, it is time to put them in the bean pot to bake. Place the grated onion in the pot, pour in half of the beans, then the bacon and balance of the beans. Add the tomatoes to the liquor with seasoning of salt and pepper with a few spoonfuls of molasses if desired, and fill the bean pot. The beans require several hours to bake. If you are the happy possessor of a fireless cooker you may put the beans to soak in the morning and allow to bake the following night in the cooker. Stewed Lentils Wash half a pint of lentils, cover with cold water, and soak over night. Next morning drain, cover with fresh water, add a pinch of soda, and cook slowly one hour or until tender. Drain, return to the kettle, add a tablespoon of butter, a teaspoon of salt and a saltspoon of pepper. Shake for a moment until thoroughly hot and serve. 78 Lesson Number Thirteen Vegetables, Green and Succulent Explanatory: The green or so-called succulent vegetables should be served at least once a day to serve as ballast and to excite the peri- staltic movement of the intestine. These vegetables are useful for their natural salts, which salts are easily lost in cooking, therefore in cooking such vegetables, if full benefit is desired from their use they should be cooked in very little water. SPINACH : This should be freed from sand and grit in quantities of water. Then placed to cook in covered vessel with no more water than clings to the leaves. Place the vessel where it will heat slowly and finally simmer. Then remove the cover. The liquor formed will most of it be taken up. That remaining may be used for soup or with the left-over spinach by the addition of some cream sauce and more water. While spinach is more often served as a vegetable, it is frequently used for salads, being first cooked then chilled, chopped and molded. It supplies salad material, extremely wholesome and palatable. GREEN PEPPERS : Green peppers add an important item to salad materials. They may be minced or cut into rings for salad, or they may be dropped into boiling water for a few moments until the skin can be peeled from them, then dropped into cold water, cut into small pieces, drenched with French dressing and served. ASPARAGUS: This contains a substance known as asparagin, which has a decided action upon the kidneys, and while it is popularly supposed to be beneficial, it is not known with any certainty just what its merits or demerits are. In preparing asparagus it is well to use a soft vegetable brush and go over each stalk separately to remove the grit which accumulates around the tips as it pushes its way above ground. The scales should be removed from the stalk. Salad Plants Explanatory : The salad plants are classed as ideal additions to the dietary, supplying as they do, natural mineral salts and volatile oils. Salad plants are usually much better and more appropriately dressed with a French dressing, or in some cases with a whipped cream dressing, rather than the heavier cooked or mayonnaise dressing. Salad plants are kept fresh and become crisp by folding in wet towel and keeping in cool place or near ice. If freshly pulled they should be allowed to remain in wet towel about one hour before serving. 79 LESSON No. 13 Domestic Science CHICORY is a common plant resembling the bleached endive, and with a much stronger flavor. It is a common winter salad plant, and often preferred to lettuce. After blanching and crisping in ice water, it is usually served with a French dressing. It is the root of this plant that is cut up, dried, roasted and marketed as a substitute for coffee. Chicory is bleached the same as celery, by tying the tops together and covering with sand. Chicory or Succory, as it is sometimes known, is at its best in the fall and often replaces the garden grown lettuce as a succulent green for salads and garnishes. LETTUCE in season all the year is one of our most common and universal salad greens. Its principal use is in salads, but sometimes it is cooked and served like spinach. The hothouse and winter lettuce is more delicate in flavor than that grown out of doors. It is wholesome, cooling and palatable. It is too delicate to serve with cooked or mayonnaise dressing, and wilts quickly when mixed with any dressing. French is the best dressing for it. Many prefer it sprinkled with salt or served with cream and a little sprinkle of sugar. 80 Lesson Number Fourteen Edible Weeds LAMBS ' QUARTERS : This is a common weed growing along road- sides and in gardens. It is light green in color with leaves that look dusted with frost. In the early season it is an easily accessible green and is cooked like spinach, with ham, bacon or by itself. PEPPER GRASS: Pepper grass or wild mustard is an edible weed, and is akin to true mustard as a seasoning, containing the mustard flavor without the irritating effect. NETTLES : These when young are used as greens, but care must be taken in their handling. They are the coarsest in texture of the edible weeds. SORREL : Sorrel or sour grass is both wild and cultivated. Used with chicory or lettuce as a salad. Also is used in soups and sauces. It contains oxalic acid. DANDELIONS: These form one of the most wholesome of all greens. They are at their best as soon as the leaves extend about two inches above the ground. They are in much finer condition when found in sheltered places. The leaves grow bitter as they grow older. Cook them in as little water as possible. To eat them as a salad, cleanse and free from grit and throw into cold water, then drain and serve, usually with salt and pepper or a French dressing. 81 Lesson Number Fifteen Herbs SAGE is one of the important condiments and can be purchased dry or powdered. The sage now in powdered form is much superior to that of some years ago. Like all other articles covered by the pure food laws, it has been greatly improved. I would suggest, however, if the sage dried on the stem is desired, purchase it green and cleanse thoroughly before drying, and then place in covered receptacles to protect it from dust. MINT : Spearmint is also called the meadow mint and grows wild in most parts of the United States. It is used both fresh and dried. Minced fine, mixed with vinegar and sugar, it becomes the mint sauce served with lamb. Crushed and boiled in a syrup it is used for sherbets and punches. The leaves may also be candied, the same as violets or rose leaves. It may be dried to use for sweets or preserved in vinegar for sauces and salads. TARRAGON : The green leaves of tarragon are mixed with lettuce and served with French dressing as a dinner salad. They are also dried and used in powdered form and in vinegar. Tarragon vinegar is used for sour sauces or salad dressings. It may be purchased as such or prepared when the fresh tarragon can be ob- tained, but the process takes about two months. CAPERS are the flower buds of a trailing shrub grown largely in Southern Europe. The buds are packed in bottles and covered with vine- gar. They are used for meat sauces and salads. NASTURTIUM : The fruit of the common garden nasturtium has a flavor similar to capers and is frequently used as a substitute. It is also added to pickles to preserve them and to spiced fruits. A half pint of nasturtiums added to a large jar of pickles will prevent mold. The flowers are used for sandwiches and as a garnish to summer salads. Remember this^ and plant quantities of nasturtiums in the spring. GARLIC is a very strong member of the onion tribe. The bulbs or ' ' cloves ' ' grow in clusters. One ' ' clove ' ' is sufficient to flavor a good-sized dish of food. Cloves of garlic may be cut up and placed in a bottle and the bottle filled with vinegar. This vinegar may be used for salads when the flavor of garlic is desired. BAY LEAVES : The dried bay leaves are imported and may be purchased at the drug stores. A dime 's worth will last an ordinary fam- ily a year or more. They have a peculiar aroma and are in great demand as a seasoning for soups meats and sauces. 82 Domestic Science LESSON No. 15 SWEET BASIL: Sweet Basil is a delightful herb to cultivate, grows profusely and gives forth a welcome aroma. A few sprigs dropped into the soup kettle impart a seasoning that can be compared to nothing else. Gathered and dried it may be used alone or mixed with other herbs to season soups and sauces. PARSLEY is of two varieties, the plain or single leaf and the fern or curled leaf. The former is used chiefly for soups, etc., and the latter is used as a garnish of for salads. TO DRY PARSLEY FOR GARNISHING, select the large, curly variety. Wash thoroughly. Dip one piece at a time into boiling water, shake well and dry in the hot sun or warm oven. Keep in dry place between layers of paper in a tin can. It can then be used for garnishing by crushing the dry leaves. It is not as good for seasoning, but the color is a brighter green. For seasoning, dry it without dipping in the hot water and tie in bunches. Keep in tin cans or glass jars. WATER CRESS grows wild in streams or on the border of lakes. Mixed with other salad materials it is excellent. It is popular as a garnish for certain meat and fish dishes and is eaten when so served. It is anti-scorbutic, palatable and wholesome. Mixed Herbs For general kitchen use a very satisfactory mixture of herbs for sea- soning is sage, marjoram and thyme in proportions of thyme and mar- joram in equal quantitity with double the amount of sage. Buy these herbs, dry, wipe leaves of dust, crumble and rub through coarse sieve, discarding the stems. This method will be found much more satisfactory than purchasing them already ground. The flavor is much more pungent and one can be confident that there are no ground stalks in the preparation. Seasoning Powder of Herbs One-half ounce each of thyme, summer savory, sweet marjoram, sweet basil, dried grated lemon rind, one ounce of dried parsley, one ounce of celery seed. Grind and powder these ingredients. Rub through a fine sieve and bottle. This powder may be used as a seasoning for dressings, brown sauce, soups and other meat dishes. Herbs, To Preserve Herbs should be gathered on a bright dry day, just before flowering. Remove each leaf, place in the hot sun or in a warm oven so as to dry quickly to retain aromatic quality and color. Bottle when dry in wide neck bottles. 83 Lesson Number Sixteen Condiments Condiments are primarily used to give relish to the food and gratify the taste, and as such should be used sparingly. The people of warm climates use them more generously because of the fact that, as a constant ingredient in meat dishes, they prevent unnatural ferments from forming. They stimulate the digestion and are beneficial when used in moderation. It is from the Orientals and people of hot climates that we get our highest condiments. The hot weather dishes we naturally season more highly. The principal condiments are ginger, white and black pepper, mace, nutmeg, Indian curry powder, mustard, cloves, allspice, cinnamon, cassia, dill, fennel, cumin seed, coriander, celery seed, caraway, cardamon, anise, and the chili, bird and cayenne peppers. BLACK PEPPER is made from the unripe berries, which are picked, dried, and ground, shells and all. The whole berries are called pepper corns. WHITE PEPPER is made from the ripe seed kernels of the same berry. Both white and black pepper contain an essential oil and flavoring. Of the two the white is the more pungent. MIGNONETTE pepper is the coarsely ground white pepper. PAPRIKA is made from Hungarian sweet red pepper. CAYENNE PEPPER is made by grinding the fruit pod of cap- sieum. CHILI PEPPERS are small pointed peppers used in making chili sauce. TABASCO SAUCE is made from the very hot bird pepper. PIMIENTOES: One canned variety of red pepper is marketed under the name of pimientoes. These are not at all hot, but have a distinctive flavor. The small sized can is sufficient for an average family for as long as they will keep, or they may be removed to a glass and covered with vinegar. GINGER is the root of a plant native to Southern Asia. Jamaica ginger is the best variety. The very young roots are scraped, boiled in a syrup until very clear and sold as candied or crystallized ginger. In the green condition or crystallized, ginger is used to flavor the insipid fruits. CLOVES are an unexpanded flower bud dried. In purchasing cloves select those rich in oil and of a dark color. Cloves very pungent must be used sparingly. ALLSPICE (Pimento) consists of the berry of a tropical shrub. On account of similarity in flavor to that of a mixture of cinnamon, nutmeg and cloves, it is called ' ' allspice. ' ' 84 Domestic Science LESSON No. 16 CINNAMON is the most generally used and popular of the spices. The best cinnamon comes from Ceylon. It is the bark of a tree of the laurel family, the same family that gives us in the temperate climate such plants as the sassafras and spice bush. True cinnamon is of splintery fibrous quality and is sweet and spicy, retaining its flavor long in the mouth. CASSIA is a species of cinnamon and is often sold under the latter name. CARAWAY, CORIANDER, POPPY SEED, CUMIN SEED, FENNEL and DILL are used by the Germans as flavorings for cakes, and breads, and are also greatly prized by the Orientals. CUMIN SEEDS are the chosen flavor for Dutch cheese. CARDAMON SEEDS are used as seasoning for meats, breads and cakes. The seeds are enclosed in a white pod and must be crushed or ground when used in breads and cakes. NUTMEGS are the seed kernel of a fruit which resembles a peach. The short round nutmegs are better than the long ones, which are rather dry. The tree from which they are gathered is a native of the East India Islands and is cultivated in India and Central America. The best nut- megs, the Penang, are the shape of damson plums about an inch in length and are called Queen nutmegs. They average about seven to an ounce. The small pointed nutmegs, known as wild nutmegs, are of inferior quality and lack the oil and fragrance of the Queen nutmeg. MACE is the seed coat of the nutmeg, and like it, has an essential oil. It comes whole or ground and is more pungent than the nutmeg. Its quality depends greatly upon the kernel from which it is gathered. That from the Queen nutmeg being the best. MUSTARD is composed of both white and black mustard seeds. The black seeds contain an acrid substance which, when distilled with water changes into a pungent essential oil. The bright yellow mustard is usually colored with tumeric. INDIAN CURRY POWDER is not as popular as it should be. It can be procured, bottled, for use, better than it can be put up. Not many understand that to bring out the essential flavor the curry powder should first be sauted in oil or butter. % pound each of coriander seed and % ounce of cardamon seed tumeric 1 ounce each of Jamaica ginger 1 ounce each of cumin seed and and allspice fennel seed 10 bay leaves Preparation : Grind all the ingredients except the bay leaves. Rub them through a fine hair sieve, mixing with the bay leaves. Bottle and cork sufficiently to exclude the air. CREOLE SEASONING. The Creole seasoning as marketed in the South is conceded to be a necessary adjunct to Creole sauces, used much with fish. It is made of ground sweet red peppers. GUMBO FILEE is made up of the young shoots of the Sassafras which are gathered, dried and powdered. In conjunction with ground okra it forms an ingredient for Gumbo Soups, and stews. 85 Lesson Number Seventeen Fruits Fresh fruits are generally more appetizing, refreshing and cooling than the cooked fruits. Over-ripe and nnripe fruits are to be avoided. Unripe fruit causes stomach and intestinal disturbances. Fortunately for the family purse the most useful fruits are long in season, the most reasonable in price, more plentiful and with better possibilities of preserving a supply when out of season. Fruits, like vegetables, are valuable for water acids and mineral salts which are more available in the uncooked than in the cooked fruit. Fruits of great acid content, as, PIE PLANT, CRANBERRIES, GOOSEBERRIES, CURRANTS, when made into pies or sauces will have better dietetic value if soda is used to neutralize some of the acid. In pie making, the soda (one-half teaspoon to each pie) may be well mixed with the sugar. A tablespoon of flour mixed with the sugar will not only take up the moisture but will take up some of the acid, not neu- tralizing it but rendering it less concentrated. In cooking fruits, sugar should be added when process is nearly complete as it tends to harden the fruit tissues. By cooking fruit a long time or in the presence of acids, the cane sugar is changed to invert sugar which has a peculiar penetrating sweetness, not as pleasant as the sweetness of cane sugar. Preserving Hints Do not buy over-ripe or imperfect fruit for canning or preserving. There is no economy in it. Do not sprinkle sugar over the fruit and allow it to stand and draw out the juice. This will make most fruits leathery and it is only recommended in the making of conserves. Pineapples and quinces are more tender if simmered, covered closely, in clear water, or steamed until they begin to soften, then finished in the syrup. Pineapples and quinces are more tender if simmered, covered closely, in clear water, or steamed until they begin to soften, then fin- ished in the syrup. Have the syrup boiling when the fruit is added, then lower the heat and cook gently. Do not stir the fruit any more than necessary. Overcooking is an almost universal error. Skim out the fruit before it is soft and thoroughly cooked, as the hot syrup poured over 86 Domestic Science LESSON No. 17 it after it is put into jars will complete the cooking. After removing the fruit, boil the syrup for eight minutes before pouring over the fruit. For preserving without sealing, equal quantities (by weight) of fruit and sugar should be used. Put them away in small receptacles to avoid disturbing a quantity. Small fruits retain their shape and color if sugared an hour before using. To prevent breaking, stand the glass jars on a folded wet towel, while filling with hot fruit. The jars in which fruit or vegetables are canned should be thor- oughly sterilized by heat and heated before filling. Sterilization by heat is the only insurance necessary against the insiduous bacteria. When canning fruits for pie material omit the sugar. When canning fruits for sauce, sterilize the jars, fill with fruit. Make a syrup of one part water to two parts sugar, cooking it five minutes, fill jars and set them in a boiler, place covers and cook one hour. Secure the covers and remove from the fire. Fruit Jelly The jellying of any juice depends upon the " pectin* ' contained in the fruit. Pie plant is deficient, hence the difficulty in making it jell. Here is a trade secret. Do you notice the labels on the store jelly read something like this: "The contents of this package are pure juice of strawberries and apples and cane sugar"? Which, being in- terpreted, means that the package labeled "Strawberry Jelly," in com- pliance with the Pure Food Law, which demands that the ingredients be printed on the label, is not pure strawberry jelly. Strawberries are deficient also in that property of fruit known as pectin, and apples, which are generously supplied with that property are levied upon to supply this want. Apples can always be relied upon to help out the housekeeper and manufacturer alike in this respect. Fruit juices must be well cooked, say about twenty minutes or more before adding the sugar, which should first be warmed in the oven. After adding the sugar, boil the syrup about five minutes, test and put in sterilized jars. Cover with paraffin. The piquant delicacy of the fruit flavor is destroyed by cooking too long with the sugar, and with a very acid juice the jellying property is destroyed by the turning of the sugar in long cooking with an acid into a mixture of dextrose and levulose. The sugar once turned to levu- lose is syrupy in its consistency. 87 Lesson Number Eighteen Miscellaneous Recipes Simplified Sauce Tartar A combination of chopped pickles, olives and capers with a salad dressing preferably a mayonnaise dressing. German Cream Salad Dressing r /z teaspoon sugar % cup very rich sweet cream y 2 teaspoon of white pepper (Sour cream is preferred by 1 teaspoon of salt many) ^4 cup vinegar Preparation : Mix the dry ingredients, add the cream and stir until dissolved, then add the vinegar, stirring all the time. Never add the salad dressing to salad until just before serving. It is well to press gently in a towel or napkin all greens which have been chilled in ice water, that they may be perfectly dry before adding the dressing. When the salad dressing is poured over the wet salad leaves, it is diluted, and the greater part falls to the bottom of the bowl, a watery, insipid mixture. Evaporated milk is an excellent substitute for cream in this dressing. Use one-third as much vinegar as evaporated milk. Salad Dressing It is almost impossible to make a perfect emulsion of oil and vinegar without using something for a medium. In mayonnaise dressing this is accomplished by using the yolk of eggs. There are salads where this is accomplished by Using the yolks of eggs. There are salads where the use of a mayonnaise seems out of place and the French dressing just suits the palate. French Dressing % teaspoon salt 1 tablespoon vinegar Va teaspoon pepper 2-4 tablespoon vinegar METHOD : The materials may be put together in a bottle, a patent stoppered bottle is very convenient for this purpose, as it is easily cleaned, and can be placed in the ice chamber of the refrigerator without fear of spilling its contents. Put the materials together, any time before serving, to chill and when salad is ready to serve, shake well and pour over the salad. "Worcestershire, Harvey, Walnut, anchovy or tobasco sauce may be used to season a French dressing. Or an aromatic vinegar may be used instead of the plain. Onion juice or tomato catsup is equally in favor as seasoning. Domestic Science LESSON No. 18 Rubbing the salad dish with a cut clove of garlic is a popular sea- soning. For family use the housewife puts the salad and dressing all together and serves it complete. By a constant change of seasonings a variety of salads may be made up of the same materials. Salads should hold a prominent place in the daily menu. The green vegetables contain the salts necessary to the well being of our systems. The oil contributes to the heat of the body and a small amount of acid aids in the digestion of other foods and lends zest to the meal. RECIPES FOR SAUCES-Standardized (Drawn butter and cream sauces as base) Drawn Butter, Unsweetened Explanatory: This sauce forms the base for many seasonings and is then called by name of the seasoning or addition. 1 cup hot water 2 tablespoons soft butter 2 tablespoons flour Salt and pepper to season Preparation : Heat the water in a small sauce pan, cream the but- ter and flour and stir into the hot water until creamy. Add seasoning. Egg Sauce This is the Drawn Butter with two hard boiled eggs either sliced or chopped added to it before serving. English Drawn Butter Made by replacing one-quarter of the water with vinegar and by adding butter the size of a walnut just before serving. Horse Radish Sauce This is the Drawn Butter with plain grated or bottled horseradish added. Cheese Sauce, To Serve with Fish Use the Drawn Butter recipe with a very strong grated cheese and seasoning of paprika. Drawn Butter, with Sugar 1 cup water Y 2 cup sugar 2 tablespoons flour 1 tablespoon butter Preparation : Heat the water ; mix the sugar and flour thoroughly. Stir into the hot water with the butter. Cook until creamy. Often fruit juice jelly or lemon are added to this sauce. 89 LESSON No. 18 Domestic Science Cream Sauces Explanatory: Cream sauces without sugar are the base for any seasoning which may be added as desired, such as lemon juice, peppers, parsley, eggs cooked or uncooked, fish, etc., and are used (1st) for soups, (2nd) as accompaniment for meats, fish and vegetable dishes, (3rd) as a medium for croquettes and timbales. The sauces differ as to consistency. Cream Sauce (No. 1, Thin) 1 cup milk V2 teaspoon salt 1 tablespoon butter 1 tablespoon flour Preparation: There are three ways of making which apply to all three sauces. The butter may be omitted in No. 1. Method No. 1 : Mix the flour with about half its bulk of milk, beat smooth and add enough more to thin sufficiently to add to the hot milk without lumps. Heat the milk and stir in the mixture with the butter and salt. Gook until creamy. Cream Sauce (No. 2, Medium) 1 cup milk y 2 teaspoon salt 2 tablespoons butter 2 tablespoons flour Method No. 2 : Warm the butter in a sauce pan, cream in the flour add the milk and cook until creamy. Add salt. Cream Sauce (No. 3, Thick) 1 cup milk y s teaspoon salt 4 tablespoons butter 4 or 5 tablespoons flour Method No. 3 : Heat the milk in a double boiler, cream the butter and flour thoroughly, then stir into the milk until creamy. Add the salt. As the butter dissolves in the hot milk the flour is taken up. Cream Sauces, Sweetened Explanatory : These sauces are the base for a variety of flavorings and combinations, more or less flour or sweetening may be used or the sugar may be replaced by jelly or fruit juices. Eggs, either yolks or whites, may be added. Cream Sauce, With Sugar 1 cup hot milk y 2 cup sugar 2 tablespoons flour 1 tablespoon butter Preparation : Mix flour and sugar thoroughly and stir into the hot milk, adding the butter. Cook until creamy. 90 Lesson Number Nineteen Beverages COFFEE, Explanatory: Coffee heads the list of desirable bever- ages. Green Coffee improves with age under proper conditions. Roasted Coffee on the contrary deteriorates. Roasted and Ground Coffees, like most of our food products, were for years, badly adulterated, but that condition has been largely changed with the advent of our pure food laws. Our greatest protection is in a sealed package with the manufacturer 's name on the label. COFFEE CHAFF : Coffee processes in the last decade have dis- closed the means of eliminating the undesirable chaff to which was laid the only real objection to coffee effects, as the chaff contains the tannin, the effect of which, in coffee, has been considered injurious. The ordinary grinding process of a decade ago has undergone a revolution to the vast improvement of coffee. The better grades are now steel cut into uniform size instead of crushed into large and small particles and dust. Quality in a measure determines the price. GROUND CHICORY is often added to cheap or inferior coffee. We advise that ground chicory root (which resembles ground coffee) be purchased of tea and coffee merchants, and added to coffee if the flavor is desired. COFFEE ECONOMY: It is economy to use pulverized coffee of high grade rather than cheap grade coffee coarsely or indifferently ground. COFFEE PERCOLATORS: These standardize the coffee to be served, as they compel accurate measurement. LEFT-OVER COFFEE : Good coffee may be kept hot for some time provided the grounds are removed; properly made coffee may be reheated if poured off the grounds before setting it away. There is no reason why a housewife who would carefully put away a thimbleful of butter left on a plate would throw away two or three cups of left-over coffee. METHOD : Pour the coffee from the grounds and set away. When coffee is prepared for the following meal, make the measure less by the amount of left-over coffee. Make coffee in usual way. Reheat but do not boil the cold coffee and when the regular coffee is ready for the table add the reheated coffee to it. 91 LESSON No. 19 Domestic Science Perfect Coffee Select a good quality of coffee, not necessarily the highest priced. Have the coffee ground fine and uniform, steel cut preferred. Supply yourself with a granite coffee pot with a white lining or one of aluminum, always keeping it as sweet and clean as your dinner plates. For six persons place six rounding tablespoons of coffee in the coffee pot. Pour over the coffee three pints (six cups) of boiled water. Place over a gentle flame and simmer five minutes after reaching the boiling point. Then mix about two teaspoons of egg in one-half cup of cold water and pour into the coffee to clear. To secure the perfect beverage it is absolutely necessary to immerse the coffee and simmer in order that the essential oil and flavor of the berry be extracted. Some particular persons heat the ground coffee slightly before adding the water. Cafe Noir (After Dinner Coffee) After dinner coffee is stronger and richer than that made for the breakfast table, and is served clear, although cream may be passed with the sugar. When Cognac or Petit Brule is served with the after dinner coffee, cream is entirely out of place. When Cognac is served with the black coffee, the loaf or domino sugar is placed in the spoon over the cup of coffee, and the cognac is poured over the sugar and a lighted match touched to it. When burned away, the spoon and contents are dipped into the cup. This carmelizes the sugar and when added to the coffee imparts to it a special flavor, that is very appropriate after a heavy dinner. Tea Scald the pot. Remove the water, and put in a level teaspoon of good tea to each cup of water. Take the water at its first boil. Cover the pot with a cozy and stand it away from the fire for five minutes. Stir the tea and pour at once. The ordinary English tea cozy, a sort of padded cap, is to be recom- mended. CAUTION: Tea must not be made over the fire, nor should it be made in a metal pot. The tannic acid acts on the metal, destroys the flavor of the tea and makes the infusion unwholesome. LEMON WITH BLACK TEA serves a certain dietetic purpose. ' ' This is not a mere fad or ' foreign fashion, ' there is a scientific reason beneath the surface. The citric acid of the fruit offsets the tannic acid of the tea rendering it refreshing and wholesome. It is needless to add that black tea be used, not the green or mixed. ' ' — R. M. Fletcher Berry. 92 Domestic Science LESSON No. 19 Chocolate To make one quart of chocolate, put into a saucepan four rounding teaspoons of grated chocolate. Add a half pint of boiling water, stirring all the white, until the mixture reaches boiling point. Boil just a moment. Add one and one-half pints of milk, and three rounding tablespoons of sugar, and stir constantly until the milk is very hot. Take from the fire, turn into a heated chocolate pot and serve with whipped cream. In the absence of whipped cream which is not always available, a marshmallow is placed in each cup and the chocolate poured around it. Plain cream is passed in a pitcher. The chocolate is very often made with water omitting the milk entirely. Lemons in Drinks "When one is forty miles from a lemon, one may still have 'lemon- ade' by using citric acid in crystals or pulverized, with or without a pure lemon tincture as flavoring. No ill effects can accrue from using this acid in such trifling quantity as required to make tart a drink or pudding sauce. It cannot completely take the place of the fruit juice, but, as it is the acid found in, and taken from the fruits of the citrus family, it can be substituted, therefore, if necessary, in moderation with- out harm." — R. M. Fletcher Berry. 93 Lesson Number Twenty EQUIPMENT OF KITCHEN (Care and Requirements) Kitchen Floor The kitchen floor will be more sanitary and easily kept clean if well oiled. Then with warm, soapy water the floor can be cleansed. Avoid white scrubbed floor. Constant scrubbing with strong alkalies robs the wood of its natural resistance to absorption. Thereby rendering it less sanitary. A model kitchen will be provided with ranges, work tables, sink and cupboards easy of access and arranged in proper relation to each other to avoid needless steps in the preparation of the food, in the placing of it on the table, and the clearing up of soiled dishes. China Closets and Cupboards For convenience in placing food and dishes on the table a combina- tion china closet and cupboard should be built in between the kitchen and dining-room with shelves, and drawers and a serving buffet accessible from both rooms. Wheel Tray If living in rented apartments without these conveniences built in, provide a wheel tray upon which to place all needed articles for setting the table. When food is prepared the wheel tray will convey it to the dining-room and later carry the soiled dishes to the kitchen. In the absence of a wheel tray a light pine box thirty-two inches long and about twenty-four by fourteen inches can be substituted by putting ball bearing rubberoid casters on one end and staining the box to corre- spond with the finish of the woodwork or enameling it an ivory white. Sinks Sinks should be placed in the center of wall space instead of in corner of kitchen. Sinks should have drain pipe in the center with drainboard on each side. Drain pipe should be provided with large trap and easily remov- able screw cap, that in case of emergency can be taken off to drain a stopped up pipe. Before leaving the kitchen sink when the work is com- pleted, a quart or so of boiling water should be poured down the sink to flush the pipes and leave the trap full of clean water. Pantry Only in the larger families are pantries a necessity where large stores of food must be kept. For the small or medium family kitchen cupboards and refrigerator will take care of all provisions and have everything easily accessible. 94 Domestic Science LESSON No. 20 Lighting and Ventilation Too much attention cannot be given to the proper arrangement for light and ventilation. If the kitchen is a one-story addition, there is noth- ing better than a properly constructed metal skylight with ventilator. Windows should be placed over sinks and work tables. Casement windows with fine white screening provide good light and ventilation over sinks and ranges. They may be fitted with sliding frames or with glass doors. Windows should be placed in all outside walls of the kitchen. Large, easily reached windows should be placed in cellar-way. Shelves, cupboards and drawers are much more satisfactory if coated with white paint or enamel. A kitchen closet shallow in depth should be fitted with hooks for brooms, mops, pails, brushes and shelves for soaps and cleaning powders, and all of the paraphernalia for cleaning purposes. Refrigerators These should be built into outside wall so that ice can be put in from outside. Dram pipe with trap should be connected with sewer, requiring trap in sewer pipe as well as small trap in the refrigerator pipe, how- ever, the connection must not be sealed. Eefrigerators if not properly cared for may become a serious menace to health. Cleanliness is essential to the proper care of foods. Milk, cream and butter should each have their perfectly tight cov- ers, as their flavor and keeping quality is subject to surrounding odors. The flavor of butter is easily destroyed when left uncovered in a refrig- erator in which fruit or onions are exposed. Gas Range The gas range seems to be the most difficult of all ranges to keep clean, and manufacturers are placing ranges now on the market that are enameled. Do not use scouring soaps on the gas range. If inclined to rust, rub a little clean grease on it. The blaze should be light blue. If the balance of air (oxygen) and gas (carbon) is as it should be the flame will produce the greatest amount of heat. The red or yellow flame indicates that there is not enough air mixed with the gas. This condition should be changed at once by open- ing the air mixer or reducing the flow of gas from the small orifice, this is accomplished with a wrench to fit the connection, or with a pair of pliers. The difference can be easily noted in the supply of heat by hold- ing the hand over the flame when the air is shut off, and again when the adjustment is right. 95 LESSON No. 20 Domestic Science System System is a great aid to efficiency in all things but more so in the kitchen than in any other part of the home. It is not always possible to proceed in the same routine each day with the household duties but certain duties must be taken care of each day that there may be no accumulation of neglect. WORK TABLES, SINKS and RANGE OVENS should be proper height from the floor to eliminate tedious stooping, thirty-two to thirty- four inches is now considered standard. The kitchen is the laboratory, or workshop of the home and should be properly equipped for efficient work. Certain essentials are necessary to neatness and dispatch. The furniture of the kitchen should be arranged so that few steps are required. SHELVES or RACKS with large china closet hooks on the under side arranged near the range and tables afford a convenient means of having at hand small skillets, cooking forks, basting spoons, egg beaters and the various tools in almost constant use. The FLOUR and SUGAR BINS should be metal lined with cover of same materials to properly safeguard these materials from mice or pests. HOLDERS about a foot square made from heavy outing cloth with brass ring secured to one corner should hang near the range where hands can find them quickly. A HIGH STOOL relieves some of the strain, when duties demand much standing in the kitchen. BRUSHES of all kinds should be in the kitchen to facilitate clean- ing. See illustration. Fit the tables and movable furniture with BALL-BEARING CASTERS. ALUMINUM solves the problem in cooking utensils, being at once light, durable and fool-proof. When accidents happen, as happen they will, the aluminum dish comes out of the mishap unscathed. Acid does not form a poison when in contact with aluminum. COOKING UTENSILS should be selected with long, strong handles, rather than bails, so as to keep the hands as far away as possible from the uncomfortable and destroying heat, also pans and kettles provided with long handles can be hung up, thus disposing of them to better advan- tage in the cupboard. While the first cost of aluminum may seem higher than for other metals, their long wear and serviceable quality makes aluminum utensils cheaper in the end. MOLDING CANVASS, being a piece of blue and white ticking or canvass three-quarters of a yard square and double, forms a better sur- face on which to roll out baking powder biscuits, cookies, doughnuts, pastry, etc., than the ordinary molding board. Less flour adheres to the article under preparation. It can be folded up and laid away each time and is less trouble to care for than the molding board and more cleanly. The canvass or ticking must go to the laundry just the same as any other kitchen linen. 96 Domestic Science LESSON No. 20 Utensils for Kitchen Following are the necessary articles for kitchen work. These may be selected with more or less cost, depending upon budget for this ex- pense. Selection should be governed by utility. Ordinary Vessels and Pans for Use on Range and in Oven: 1 tube cake pan, large 1 tube cake pan, small 2 medium pie pans 1 covered roaster Frying pans, assorted sizes, steel or aluminum Bread pans 1 long handled Windsor kettle 1 long handled Berlin kettle 2 long handled smaller kettles 1 long handled frying kettle, wire basket to fit 1 tea pot, Guernsey ware 1 8 or 9-inch pie pan 1 5-inch pie pan 1 biscuit or corn bread pan, 7x12x1% in. 2 deep cup gem pans, 6-cup 1 straight side kettle for soup stock or cooking ham 1 tea kettle 1 rice boiler 1 egg basket Steamer kettle 1 coffee pot, aluminum or white enamel lined 6 custard cups or ramekins 1 pancake griddle Utensils for Preparation of Food: 1 large mixing crock 1 smaller mixing crock 2 half-pint measuring cups thirds and quarters 1 cooky cutter 1 food grinder 1 lemon reamer, glass 1 pancake turner 1 Dover egg beater, large 1 Dover egg beater, medium 1 Dover egg beater, individual 1 rolling pin, loose handles 1 basting spoon 2 teaspoons 1 long handled cooking fork 1 bread knife 1 hack saw 1 cork puller 1 dozen steel skewers 1 cream whip 1 funnel 1 salt box 1 timbale iron 1 soup or gravy strainer 1 bottle cap remover 2 5-inch white bowls 1 flour sifter, quart size divided in 1 flour sifter, 1-cup size 1 small biscuit cutter 1 quart measuring cup 1 doughnut cutter 1 flat grater 1 nutmeg grater 1 wire strainer 1 VanDeusen egg whip 1 wire potato masher 1 fruit press or rider 1 slotted wooden spoon 2 tablespoons 1 spatula 1 paring knife 1 meat knife 1 can opener 1 knife sharpener (carborundum) 1 pair shears 1 cream dipper, for bottles 1 salt shaker (aluminum) 1 rubber set pastry brush, 1-inch 1 pastry bag with rose tube 1 berry huller 97 LESSON No. 20 Domestic Science Dish Washing Collect knives, then forks and spoons, place them in a bowl, handles up. When ready to wash set bowl and all into the dish pan. This is a much more sensible way than scattering them in the dish pan of hot water. Scrape all crumbs, scraps and dough from the dishes into the waste jar, if there is some definite use for them. If there is no animal to dispose of them scrape them into a paper and burn them. Dishes with egg or dough adhering to them should be put to soak in cold water. Pile all dishes of each kind together on the drainer near the dish pan. Fill the dish pan half full of soapy water. Wash the glasses first, rinse and dry at once. Then wash the cups, saucers, plates, etc., taking the cleaner and smaller dishes first. Wash the silver, rinsing all with hot water. Last of all wash the cooking utensils and scour if neces- sary. Do not put wooden handles of knives, forks or the Dover egg beater into the water. Never leave soap in the sink or dish pan. When all are wiped, pile the different kinds together and put in their places. Empty dish pan, wash the towels in hot water, rinse and hang to dry. Wash table in cold soapy water, soap dish and sink in hot soapy water. Towels made from flour sacks or unbleached muslin of same quality, and hemmed, make the best dish towels. The best dish cloths and the most satisfactory, are those sold for the purpose as they never become stringy. A small ox-fiber brush with a long handle and a good bristle bottle brush are, with the dish mop, indispensable in doing up the kitchen work and save the hands a great deal of discomfort, keeping them in better condition. No woman with common sense will recklessly or need- lessly sacrifice the comfort and appearance of her hands over such a mechanical detail of the housework. Neither can the washing of the dishes be accomplished in an en- tirely sanitary way unless the dish cloth and dish towels give place to hot soapy water and dish mop and long handled brushes. These sanitary conditions preclude the putting of the hands into the water. My further advice is to make one operation per day of the dish washing, for the small family, and where no maid is kept. In large families a dish wash- ing machine is an economy of time, energy and a necessity. 98 United States Bulletins For reference would suggest that use be made of the privilege accorded all by the United States Department of Agriculture. DIRECTIONS FOR INFORMATION: As the publications are being printed from time to time it is well to have name and address placed on the mailing list. If the appended list of Bulletins does not include the desired subject, write to the Department asking for printed list, from which selections may be made. When the supply for free distribution is exhausted the bulletins can be purchased for five cents. Bulletins on various subjects are prepared for sale, to obtain a list of such, address the Superintendent of Documents, Washington, D. C. For all other bulletins address the United States Department of Agriculture, Washington, D. C, Division of Publications. Besides the following list there are many bulletins particularly valuable to farm homes. Why blunder through a lifetime of successes and failures to achieve individual experience when we can have the benefit of advice from a host of workers skilled to separate the useful from the useless? No. 34 Meata No. 85 Fish as Food No. 121 Beans, Peas and other Legumes as Food No. 128 Eggs and Their Uses as Food No. 142 Principles of Nutrition and Nutritive Value of Food No. 182 Poultry as Food No. 203 Canned Fruits, Preserves and Jelly No. 232 Okra: Its Culture and Uses No. 249 Cereal Breakfast Foods No. 256 Preparation of Vegetables for the Table No. 293 Use of Fruit as Food No. 298 Food Value of Corn and Corn Products No. 332 Nuts and Their Uses as Food No. 359 Tanning Vegetables in the Home No. 363 The Use of Milk as Food No. 375 Care of Food in the Home No. 389 Bread and Bread Making No. 391 Economical Use of Meat in the Home No. 413 The Care of Milk and Its Use in the Home No. 426 Canning Peaches on the Farm No. 459 House Flies No. 478 How to Prevent Typhoid Fever No. 487 Cheese and Its Economical Uses in the Diet No. 490 Bacteria in Milk No. 521 Canning Tomatoes at Home and in Club Work No. 526 Mutton and Its Value in the Diet No. 535 Sugar and Its Value as Food No. 653 Honey and Its Uses in the Home No. 103 Referee Board Consulting Sci- entific Experts. Ira Remsen, Chairman 99 Don'ts for Housekeepers Don't be without reliable scales. Don't be without a set of tested measures, both dry and liquid. Don't be without a yard stick. Don't buy from a dealer or huckster who uses dented measures. Don't be afraid to tell your dealer if you are being cheated; it may be the fault of his clerk. Don't waste energy, time and strength by taking unnecessary steps. Don't fail to use your head to save your heels. Don't neglect your refrigerator; several million bacteria may be breeding in the drain pipe. Dont fail to make an intimate acquaintance of the sanitary papers specially prepared for various household purposes. Don't have sink and table too low for comfort. Secure good light for sink and range, and don't have either in dark corner. Don't overlook covering drain boards with zinc or galvanized iron when the sink and drain shelves are not in one piece. The most sanitary sink is of white enamel, with sink, wall back and drain shelves in one piece. Fireless Cooker — The tireless cooker with radiator is almost as nec- essary as the range. Fitted with aluminum vessels and heating plate or radiator, they can be obtained at the stores, and are so complete that the amateur hesitates to make one at home, but many very good ones are made with a 50-pound lard can, a galvanized inner can for a lining and a filling of clean ashes as a non-conductor. The aluminum cooker vessel with tightly clamped cover and the radiators purchased at the department stores complete a very serviceable fireless cooker. Consult your State Weight and Measure Department regarding weights and measures. Send to the Agricultural Department at Washington, D. C, for pamphlets on cooking, canning of fruits and vegetables, sanitation and plans for model farms and farm houses. These are free for the asking. Every kitchen should be provided with a tested scale of about 20 pounds capacity. See that every dollar buys a hundred cents' worth Check up your purchases when delivered and see if they agree with your order. Order your groceries for the day early in the morning and do not ask your dealer to deliver twice in one day. Pay your bills promptly and discourage the trading stamp evil. Discourage also the killing of calves for food as one of the reasons for the high cost of beef. Let them grow until they are valuable as food and a profit to the stock raiser. 100 Hints for the House-wife Contributed by Ralph W. Smith, Minn. Dept. of Weights and Measures. Make a business of your kitchen and run that business as carefully as does the merchant who sells you your food commodity. Provide yourself with a reliable scale and correct measures, and in order to give them the same legal status as those of your merchant, as well as to assure yourself of their accuracy, have them tested and sealed by a Weights and Measures officer.* Inform yourself as to the Weights and Measures laws of your State or City that you may know how food products should be sold ; use your sealed scale and measures to check your purchases ; if there is a violation of the law or a discrepancy in weight or measure, notify the Weights and Measures officer — his business is to help you. In making a purchase by weight, observe whether the scale is in balance before the weighing is performed, that is, whether the beam oscillates freely in case of a beam scale, or whether the indicating pointer rests on zero in a computing scale. Bear in mind that a liquid quart is not the same as a dry quart, but that the dry quart of 67.2 cubic inches is over 14 per cent larger than the liquid quart of 57.75 cubic inches. Remember also that in most States the sale of a dry commodity by the bushel, peck, etc., means a sale of a definite number of pounds. In buying dry commodities, therefore, pro- cure the bushel list of your State and check your purchases by weight from that table. Buy in definite quantities, as so many pounds or so many quarts; DO NOT buy a dime's worth or a quarter's worth. If you buy foodstuffs put up in package form, remember that there is a Federal law requiring the net contents of the package to be marked thereon. Look for this marking and you can still tell just how much you are buying. Familiarize yourself with the tables given below so that you can think intelligently in terms of the different units : *In the State of Minnesota this service is free as the fee system has been abolished. 101 Reference Tables — English System LIQUID MEASURE 4 gills (gi.) =1 pint (pt.) 2 pt. = l quart (qt.) =8 gills. 4 qt. = 1 gallon (gal.) =8 pints = 32 gills. 3V/ 2 gal. = l barrel (bbl.) ==126 quarts. 2 bbl. = l hogshead (hhd.) =63 gallons = 252 qts. APOTHECARIES' FLUID MEASURE 60 minims (m. ) =1 fluid dram (fl. dr.) 8 fl. dr. = 1 fluid ounce (fl. oz. ) =4S0 minims. 16 fl. oz. = l pint (O.) =128 fl. dr. = 7680 m. 8 0. = 1 gallon (cong.) =128 fl. oz. = 1024 fl. dr. DRY MEASURE 2 pints (pt.) =1 quart (qt.) 8 qt. = 1 peck (pk.) =16 pints. 4 pk. = 1 bushel (bu.) =32 qts. = 64 pints. AVOIRDUPOIS WEIGHT 27 11-32 grains (gr.) =1 dram (dr.) 16 dr. = 1 ounce ( oz. ) = 437 y 2 grains. 16 oz. = 1 pound (lb. ) = 156 drams = 7000 grains. 100 lbs. = 1 hundredweight (cwt.) =1600 ounces. 20 cwt. = l ton (t.) =2000 pounds. TROT WEIGHT 24 grains (gr.)=l pennyweight (dwt.) 20 dwt. = 1 ounce (oz.)=480 grains. 12 oz. = l pound (lb.) =240 dwt. = 5760 gr. APOTHECARIES' WEIGHT 20 grains (gr.)=l scruple (9.) 3 9=1 dram (3) =60 gr. 8 3 = 1 ounce (5) =24 9 =480 gr. 12 3 = 1 pound (lb.) =96 3 = 288 9. = 5769 gr. LINEAR MEASURE 12 inches (in.) =1 foot (ft.) 3 ft. = l yard (yd.) =36 inches. 5y 2 yards = 1 rod (rd.) =16y 2 feet. 320 rods = l mile (mi.) =1760 yards = 5280 feet. CHAIN MEASURE 7.92 inches = 1 link (li.) 100 li. = 1 chain (ch.) =66 feet. 80 ch. = 1 mile (mi.) The engineer's chain is 100 feet long and consists of 100 links. SQUARE MEASURE 144 square inches (sq. in.) =1 square foot (sq. ft.) 9 sq. ft. = 1 square yard (sq. yd.) 30 }4 sq. yd. = 1 square rod (sq. rd.) 160 sq. rd. = 1 acre (a.) 102 REFERENCE TABLES-The English System, Cont'd SURVEYOR'S MEASURE 625 square links (sq. li.) =1 square rod (sq. rd.) 16 sq. rods = l square chain (sq. ch.) 10 sq. ch. = lacre (a.) 640 a. = 1 square miles (sq. mi.) 36 sq. mi. (6 mi. sq.) =1 township (tp.) = 23040 a. CUBIC MEASURE 1728 cubic inches (cu. in.) =1 cubic foot (cu. ft.) 27 cu. ft = l cubic yard (cu. yd.) CIRCULAR MEASURE 60 seconds (") =1 minute ('). 60 minutes = 1 degree (°). 360 degrees = 1 circle (c.) Number of cubic inches in U. S. Standard capacity measures : LIQUID MEASURE 1 gallon contains 231 cu. in. y 2 gallon contains 115.5 cu. in. 1 quart contains 57.75 cu. in. 1 pint contains 28.875 cu. in. y 2 pint contains 14.437 cu. in. 1 gill contains 7.218 cu. in. 1 fluid oz. contains 1.804 cu. in. 1 dram contains .225 cu. in. DRY MEASURE 1 bushel contains 2150.42 cu. in. y 2 bushel contains 1075.21 cu. in. 1 peck contains 537.60 cu. in. % peck contains 268.80 cu. in. % peck contains 134.40 cu. in. 1 quart contains 67.20 cu. in. 1 pint contains 33.60 cu. in. y 2 pint contains 16.80 cu. in. 103 Pronunciations and Definitions a la Broehe Cooked on a skewer Anchois an-shoa Anchovy Andalouse an-da louz In Spanish style Anglais, e an-glez In English style Animelles a-ni-ze-t Lamb's fried Aspic as-pic Meat jelly Attereaux a-te-ro Alternate pieces of food cooked to- gether on a skewer Au 6 To or with, singular Aux To or with, plural Aubergine o-ber-jen Egg plant Au-Gras o-gra,s With meat or fish. Au-Gratin o-gratin Food covered with sauce, sprinkled with crumbs and baked Au-Jus o-jus "With natural gravy Au-Maigre o-maigre With food other than meat Baba baba A light yeast raised cake Bain-Marie bin-mari Hot water bath : a double kettle Banquet Ban-ke Banquet Barde bar-d Slices of bacon put around poultry breasts, in roasting Bavarois ba-va-roa-z Bavarian cream Bearnaise be-ar-naz Name of a sauce ; Swiss style Bechamel be-sha-mal A rich cream sauce Benedictine be-ne-dic-tin Name of a liquor Beurre beu-r Butter Beurre Fondu beu-r f on-du Melted butter Beurre Noir beu-r no-ar Browned butter Bisque bis-k Shellfish soups Blanc blan White sauce Blanc-Man je blan-man-je A dessert made of milk and corn starch Blanquette blan-ke-t Ragout with white sauce Bombe bon-b Spherical mold used for ice cream and ice pudding Bonne Bouchees bon-bou-sbe Name generally applied to highly sea- soned patties Bordeaux bor-do Pertaining to Bordeaux Bouchee bou-she Mouthful Bouchees Small puff paste patties (petit pates) small enough to be a traditional mouthful only Boudin bou-din Puddings made of meats, game poul- try and fish in form of sausages Bouilla-baisse bou-ya-bas Thick fish soup Bouillon A plain, clear soup. Beef broth Bourgeoise bour-joa Plain, family style 104 PRONUNCIATIONS AND DEFINITIONS Braise (d) Brie Broehe Brochettes Cafe (Noir) Camembert Canape Cannelons Capon Caramel Casserole Caviar Cerises Chapon Charlotte Chasseur Chaud Chaud-froid Chef (de cuisine) Chicoree Chiffonade Chipolata Chives Choux Cockie-LecMe Compote Court-Buillon Creole Cresson Cromeskies Croquette bre-z bri bro-sh bro-she-t ka-fe ko-mem-ber-t ka-na-pe ka-ne-lon ka-pon ka-ra-mel ka-s-rol ka-vi-ar se-ri-z sha-pon shar-lot sha-seur sho-d sho-froa-d shef shi-ko-re shi-fon-ade shi-po-la-ta ehi-vs show kon-po-t kour-bon-ion kre-o-1 kre-son krom-skis kro-ket Croustade krous-tade Crouton krou-ton Cuisine kui-zi-n Meat, game and poultry cooked in covered pan with extra heat on cover Name of a cheese A kitchen utensil; a skewer Meats broiled on skewers Strong (black) after dinner coffee Name of a cheese Fried sliced bread used for to cover with paste foods Thin strips of meat stuffed and rolled A young male foul that has been cas- trated and fattened for the table Burnt sugar, used for coloring A hollow mold of rice; a saucepan Food made of the salted roe of stur- geon, cod, salmon Cherries Capons; piece of bread boiled in the soup ; crust of bread rubbed with gar- lic put in salad A mold lined with bread or cake filled with fruits or cream Hunter Hot Food prepared hot, then made into a more suitable form to eat when cold Chief of kitchen ; head cook Chicory Vegeables shredded Style of a garnish that contains chih- hals (a sort of onion) A flavoring herb Cabbage; also name of a paste for fritters A Scotch soup A stew of fruit, sometimes applied to a stew of birds A preparation of wine, water and savory herbs in which fish is cooked Franco-Spanish colonists. Name of a soup, sauce and garnish "Watercress Croquette mixture, wrapped with ba- con, dipped in batter, or covered with paste and fried. A sweet or savory preparation, bread crumbed and fried crisp Hollow, fried shapes of bread Fried bread, cut for garnishing Kitchen 105 PRONUNCIATIONS AND DEFINITIONS Curacoa ku-ro-so Dariole da-rio-1 Dejeuner de-jeu-ne Demi Glace de-mi-glas Demi Tasse de-mi-ta-s Diable dia-bl Eau 6 Eau de Vie o-de-Vie Ecarlate e-kar-la-t Eclair e-kler Entrees an-tre Entremets an-tre-me Epigramme e-pi-gra-m Escalops es-col-op Esearole es-ka-ro-1 Espanole es-pa-gno-1 Farce far-s Filet fi-le Fleur fleur Foie (de Veau) foa Foie Gras foa-gras Fondue fon-du Francaise (a la) fran-ce-z Frappe fra-pe Fricandeau fri-kan-do Fricassee fri-ka-se Froid frpa Fromage fro-ma-j Gateau ga-to Genevois, e (a la) je-n-voa-z Glace Gla-s Gorgonzola gor-go-nzo-la Goulash gou-lash Gratin (au) gratin Grille gri-i A liqueur A mould lined with thin paste and filled up with custard, whipped cream, etc. Breakfast A rich gravy; frosting Half cup Devil; name of a sauce Water Water of life Name applied to sauce containing red colored food, such as lobster roe, red tongue, etc. Puffs filled with pastry cream Made dishes for the first course Dressed vegetables, large salads, sweets of of all descriptions An entree of two pieces of food, one bread-crumbed, the other plain, both fried and served together Thin slices of meats or fish Endive One of the grand stock sauces from which is made the special sauces (brown) Stuffing, forcemeat Fillet. The undercut of a loin of beef, mutton, veal, pork or game Flower Liver (of calf) Liver (of geese) Cheese and eggs French style Partly frozen Piece of veal, larded and braised A dish made of chicken, or any small animal, generally in a rich yellow sauce Cold Cheese Cake Geneva style Ice Name of an Italian cheese Name of an Hungarian stew highly seasoned Browned part ; a dish as gratin is the food covered with sauce, sprinkled with crumbs and browned Broiler, gridiron 106 PRONUNCIATIONS AND DEFINITIONS Gruyere grui-ier Name of a French cheese Haricot ha-ri-co Kidney bean; stewed meat with tur- nips, etc. Hollandaise ho-lan-de-z In Dutch style; also name of a sauce Hors-doeuvre hor-deu-vr Appetizer, side dish Huile ui-1 Oil Huitre ui-tr Oyster Jardiniere jar-di-nie-r A dish of mixed vegetables principally carrots and turnips Jolie-fille (a la) join-fi-e Dishes fair to look upon Julienne ju-lie-n Name given to shredded vegetables, i. e., carrots, turnips, etc., also name of a vegetable soup Jus (au) ju Juice, gravy, with meat gravy Kirsch-wasser kirsh-ouazeur Name of a liqueur made from cherries Kummel kum-mel Name of a Russian liqueur Lait le Milk-white of egg Lardon lar-don Strips of fat used for larding Legumes le-gu-m Vegetables Liason lie-zon Thickening (yolks of eggs, etc.) Macedoine ma-se-doa-n Dish of different vegetables; fruits Madelines ma-de-lin-es Small cakes baked in a mold Maigre (au) me-gr Without meat; food other than meat Maitre (d 'hotel) me-tr Name of a sauce Marinade ma-ri-na-d To lay or soak in pickle Marseillaise (a la) mar-se-le Style of Marseilles Mayonnaise me-on-ai-se A salad dressing Menu The bill of fare. Literally the word means minute detail of courses Napolitaine na-po-li-tin-e Style of Naples ; also name of a sauce Neige (a la) ne-j Dishes having a white border (of rice, potatoes, etc.) Noir (cafe) no-ar Black coffee Nougat Almond rock candy Paprika pa-pri-ka Hungarian red pepper Pate pa-te Patty; pie Petite pe-ti-t Small; little Pilau pi-lo Pilaff, rice, a dish of onions and rice Pique pi-ke To lard meats with strips of bacon and vegetables Pistache pis-ta-sh Pistachio nuts Pois poa Peas Pomme de terre po-m Apple Potage po-ta-j Soup Pot-au-feu pe-to-feu A name of a soup Potpourri po-po-re A stew of various kinds of meats and Puree spices A smooth pulp; mashed vegetables; thick soups 107 PRONUNCIATIONS AND DEFINITIONS Quenelles ke-nel-les Oval shapes of force-meat made of chicken, veal, rabbit Rechauffe re-sho-fe Cold food, made hot again Eissole ri-so-1 A croquette mixture enclosed in pas- try and fried Robert ro-ber-t Name of a spicy sauce Roux rou A mixture of flour and butter Saute so-te To cook quickly over a sharp fire, with just enough oil or butter to pre- vent sticking Sautoir so-toar A saute pan Serviette ser-vie-t Table napkin Soubise sou-biz (bees) Name of a puree and sauce Souffle sou-fle (soo-fla) Puffed up, like omelet souffle Supreme su-pre-m Name of a rich white sauce Tamis ta-mi (mee) A sieve of fine cloth, wire, also a coarse woolen cloth Tartare tar-ta-r Name of a sauce Tartine tar-ti-n (teen) Slice of bread, covered with pre- serves, etc. Tasse ta-s Cup Tortue tor-tu Turtle Truffle tru-f Truffle Vinaigre vi-na-gr Vinegar Vol-au-vent vo-lo-van A small pie of delicate meat; shell fish, etc. Xeres kze-res Name of a wine 108 LIBRARY OF CONGRESS 014 421 310 5