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A SECOND COURSE IN 
 HOMEMAKING 
 
 
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A SECOND COURSE 
 IN HOMEMAKING 
 
 WITH TWO HUNDRED INEXPENSIVE 
 COOKING RECEIPTS 
 
 BY 
 
 MABEL HYDE KITTREDGE 
 
 President of the Association of Practical Housekeeping 
 Centers of New York City. 
 
 Author of "Practical Homemaking" 
 
 NEW YORK 
 
 THE CENTURY CO. 
 
 1915 
 
u1 
 
 i^' 
 
 Copyright, 191 5, by 
 Mabel Hyde Kittredge 
 
 APR 141915 
 
 ©GiA;j97562 
 
TO THE MANY FAITHFUL INSTRUCTORS 
 
 WHO IN THE PAST AND IN THE PRESENT ARE 
 
 RESPONSIBLE FOR THE WORK OF 
 
 THE ASSOCIATION OF 
 
 PRACTICAL HOUSEKEEPING CENTERS. 
 
CONTENTS 
 
 CHAPTER PAGE 
 
 I PRESERVING FRUITS 3 
 
 II CITY REFUSE 12 
 
 III LAUNDRY WORK 29 
 
 IV BAKING LESSONS 52 
 
 V SENSIBLE DIET ^g 
 
 VI DIVISION OF INCOME 70 
 
 VII MARKETING 80 
 
 VIII CARE OF CHILDREN 97 
 
 IX FOOD FOR INFANTS I18 
 
 X FOOD FOR CHILDREN BETWEEN ONE AND FIVE 
 
 YEARS OF AGE I27 
 
 XI A HOT WEATHER LESSON I40 
 
 INEXPENSIVE COOKING RECEIPTS 
 INDEX 
 
 155 
 239 
 
 FULL PAGE ILLUSTRATIONS 
 A canning lesson Frontispiece \^ 
 
 FACING 
 PAGE 
 
 After the sheets have been laundered 40 ^' 
 
 Kitchen work after baking lesson 56 1^ 
 
 After the cooking lesson l6l y 
 
PREFACE ; 
 
 I 
 I 
 
 The object of this book is to teach homemaking by i 
 
 doing the actual work connected with the home. 
 
 Talking about work is not doing work. This book is ; 
 
 written for those who would make their hands their per- j 
 
 feet tools. To do this, theory and study must go hand 
 in hand with action. No lesson is learned when you can 
 recite it ; it is still a lesson until you can do it ; only \ 
 
 ,1 
 
 then it becomes a habit, for a habit is " aptitude or 1 
 
 facility acquired by doing frequently the same thing." i 
 
 We are told too that habit is also " an action which by j 
 
 repetition has become easy, spontaneous, or even uncon- ' 
 scious." The method of teaching homemaking in a 
 
 Housekeeping Center is action with explanation inter- ; 
 
 spersed ; never explanation with action interspersed. ) 
 
 The season of the year is considered in the arrange- 
 ment of the chapters ; as for instance " Preserving 
 
 Fruits " comes naturally as Chapter I, to be studied at | 
 
 the beginning of the school year, when fruit is plentiful. ] 
 
 In the preparation of " A Second Course in Home- ! 
 
 making " I wish to acknowledge my indebtedness to the ^ 
 
 authors of the following books : " How to Feed Chil- j 
 dren," by Louise E. Hogan (J. B. Lippincott Company) ; 
 " The Care and Feeding of Children," by L. Emmett 
 
 Holt, M.D. (Appletons) ; The Library of the American I 
 
 School of Home Economics ; " Food and Dietetics," by J 
 
 R. Hutchison (Wm. Wood & Co.) ; " Methods for Home ] 
 Laundering," by Mary Beals Vail (Procter & Gamble ' j 
 
 Co.) ; " Home Economics," by Maria Parloa (Century ! 
 
 ix 
 
X PREFACE 
 
 Company) ; " Wage Earners' Budget," by Louise E. 
 More (Henry Holt & Co.) ; "Laundry Manual," by L. 
 Ray Balderston ; '' Sanitation of the Isthmus," by Joseph 
 Bucklin Bishop (Scribne/s Magazine) ; and for informa- 
 tion on flies to C. G. Hewitt and G. S. Graham-Smith. 
 I am especially indebted for personal help to Edward D. 
 Very, engineer; Miss Bernice Laura Van Nest, domestic 
 scientist; Miss Ada Beazley and Miss Lena T. AlHson, 
 trained nurses ; and Miss Mary Smith of the Babies Hos- 
 pital of New York. Some of the cuts are drawn from 
 designs in the catalogue of Best & Co., of New York. 
 To Mrs. Fannie Merritt Farmer, to the author of " The 
 Century Cook Book " and the compiler of " The Hartley 
 House Cook Book," I acknowledge my indebtedness for 
 some of the receipts in this book. 
 
 Mabel Hyde Kittredge. 
 
 62 Washington Square, New York, 
 February i, 191 5. 
 
DIRECTIONS TO TEACHERS 
 
 For pupils who have completed the first year's work in 
 the science of making a home, as taught in " Practical 
 Homemaking," the following review will need only careful 
 reading before beginning this book. If they have been well 
 taught the work will be approached with a keen interest and 
 quick comprehension. Their minds will be orderly and 
 their hands skillful. The habit has been acquired (or should 
 have been) of doing nothing less than the best work. For 
 girls who are beginning the study of homemaking two or 
 three weeks of preliminary housecleaning is a necessity be- 
 fore studying the advanced course. Every kind of work 
 mentioned in this review can be actually performed by the 
 pupils as they put their house in order. Then as they study 
 the chapters in this book, with every lesson should come the 
 opportunity to repeat these necessary tasks of homework, 
 until the acts become easy and spontaneous. 
 
 REVIEW ON SUMMARY OF " PRACTICAL 
 HOMEMAKING" 
 
 The House Itself. 
 
 Select, if possible, a western or southern exposure. Sun 
 helps toward cheerfulness, health, and cleanliness. 
 
 Have as many rooms with direct air as possible. Shun 
 air-shafts and inner rooms. 
 
 Make the landlord paint the walls; papered walls are 
 places for dirt and vermin to hide. Dirt of all kinds is 
 brought in from the street on boots and clothing. Such dirt 
 falls on the floor ; be sure, therefore, that every floor in your 
 house will wash. Carpets do not wash. 
 
 Choose a few good pictures rather than many that give no 
 pleasure. Don't hang a picture that you do not enjoy just 
 because you have it. 
 
 xi 
 
xii DIRECTIONS TO TEACHERS 
 
 Buy furniture that can be dusted in every part with a 
 damp duster. 
 
 Be sure that the curtains are short and can be washed 
 easily. 
 
 Study color, so that your rooms will suggest light, rest- 
 fulness, and harmony. 
 
 Strive for space rather than for things. Give away all 
 that you do not need. Throw away what is useless. 
 
 The tenement law reads: 
 
 " No room in any tenement shall be so overcrowded that 
 there shall be afforded less than 400 cubic feet of air to 
 each adult and 200 cubic feet of air to each child under 12 
 years of age." Remember this law. 
 
 The Stove. 
 
 Know your stove; be able to take it apart and clean every 
 corner of it. 
 
 The damper (the door in the chimney) must be open 
 when the fire is starting, and closed as soon as possible to 
 save heat. 
 
 The draft (the door under the fire-box) should be opened 
 when a greater combustion of coal is wanted; but when 
 slower combustion is adequate, close the draft and save 
 coal. 
 
 The check is over the fire-box, and is for the purpose of 
 checking the fire when it is burning too fast or when a slow 
 fire is wanted. Never light the morning fire until the stove 
 inside and out is clean. 
 
 Always lay the paper and wood lightly. Remember that 
 it is the circulation of air that makes the fire burn. A 
 stuffed fire cannot burn. Coal is saved by closing the dam- 
 per and the draft, as combustion is then less. Coal is wasted 
 by leaving open the damper and the draft when unnecessary. 
 
 Dish- washing. 
 
 Scrape dishes thoroughly before piling, and pile them be- 
 fore washing. Wash only in very hot soap or soda water; 
 rinse in clean hot water ; drain on tray before wiping, thus 
 saving dish-towels. Use dish-cloth, not mop, for washing 
 dishes, and be sure you have plenty of clean dish-towels. 
 
DIRECTIONS TO TEACHERS xiii 
 
 Wash towels, and stretch, not throw, them on a clothes- 
 horse after every dish-washing. 
 
 Cleaning. 
 
 Never begin to clean until sure that all cloths, soaps, 
 powders, and anything that can be needed for the cleaning 
 are at hand. White, or natural, wood is cleaned with Dutch 
 Cleanser or Sapolio, never with soap. 
 
 Woodwork is dusted with a damp duster; never with a 
 dry one, except in the case of polished mahogany. 
 
 Beds are cleaned with kerosene frequently, and with a so- 
 lution of carbolic acid when necessary. 
 
 Pipes of all kinds are kept free from the accumulation 
 of grease by never washing an unscraped dish, never pour- 
 ing anything down the toilet that is not clear liquid, and 
 washing out all pipes several times a week with boiling soda 
 water. 
 
 Bath-tubs are kept clean by every member of the family 
 washing out the tub with soap and hot water after each 
 bath. At least once a week the tub should be washed with 
 kerosene. 
 
 Wash-tubs are kept clean, first, by never using them for 
 any purpose except the washing of clothes, and, second, by 
 wiping dry every crack and hidden corner after each wash- 
 ing. 
 
 Garbage-can. Line with newspaper and wash often with 
 soda water. 
 
 Tinware. Use Bon Ami to polish, and always keep dry. 
 
 Ironware. Kerosene and ashes will take off rust. Soda 
 added to hot water will clean when greasy. 
 
 Ice-box. Window-box. Clean with hot suds every day, 
 except in very cold weather, when every other day is suf- 
 ficient. Do not consider the ice-box cleaned until every 
 crack is free from all grease and odor. Use soda water 
 twice a week. 
 
 Windows. Wash with Bon Ami or with water and a lit- 
 tle kerosene. Add alcohol in freezing weather. Polish 
 hard. 
 
 Brass. This should be rubbed over with dry chalk or sil- 
 
XIV DIRECTIONS TO TEACHERS 
 
 icon after it has been thoroughly cleaned with brass polish. 
 It will keep bright twice as long. 
 
 Silver. After cleaning with silver polish, never forget to 
 wash all pieces of silver in clear hot water. 
 
 Cleaning a Room thoroughly. Dust all movable objects 
 and take them from the room that is to be cleaned before be- 
 ginning the hard cleaning. 
 
 Beds. 
 
 Remember that we spend one-third of our lives in bed. 
 No thought and care is too much to give to this very impor- 
 tant subject. 
 
 Points to be studied about beds : 
 
 First, what to buy in the way of beds, mattresses, sheets, 
 blankets, etc. 
 
 Second, the proper way and time to air a bed. 
 
 Third, how to make a bed with square corners correctly. 
 
 Fourth, how to care for the sick in bed; changing sheets 
 with patient in bed, etc. 
 
 Fifth, how to prevent bedbugs, and how to get rid of 
 them if they come. 
 
 Bluing (not liquid). For laundry work. 
 
 Starch. For laundry work. 
 
 Stove blacking. Paste, not enamel. Enamels are diffi- 
 cult for children to apply because of lack of strength. 
 They are expensive. 
 
 Bluing, in liquid form, is usually a compound of ferro- 
 ferric oxide; that is, an iron compound, and injurious to 
 clothes in combination with an alkali. Soap is an alkali ; 
 therefore, clothes not well rinsed, after bluing, will often 
 show rust-marks. 
 
 Necessary Cleansing Material. 
 
 Sal-soda. For cleaning where grease has collected; also 
 for dish-washing in Jewish homes. 
 
 Soap — 
 
 Brown soap. For laundry and cleaning. Buy soap with 
 the least amount of resin. 
 
 White soap. Use for white paint and fine laundering. 
 
DIRECTIONS TO TEACHERS xv 
 
 Scouring Material. 
 
 Coarse, scouring soap for iron and steel ware. 
 
 Fine scouring soap for windows, enamel, nickel and tin. 
 
 Scouring powders. For unfinished wood and tinware. 
 
 Kerosene, plain or with sifted ashes. For cleaning zinc, 
 removal of rust, cleaning bath-tubs when stained, knives, 
 iron sinks, etc. As a vermin preventive, kerosene is ex- 
 cellent. 
 
 Brass polish. Liquid or paste. 
 
 Silver polish. Whiting or prepared polish. 
 
 Vermin destroyers. Carbolic-acid preparations; corro- 
 sive sublimate prepartions. 
 
 Disinfectants, without oils. For mattresses, general dust- 
 ing, especially, in cracks and dark places. 
 
 Sulphur preparations. For destroying and preventing 
 roaches, ants, etc. 
 
 Alcohol. To prevent water from freezing. 
 
 Ammonia. Use after cleaning bath-tub with kerosene. 
 Soak handkerchiefs in ammonia water. Use sparingly in 
 laundry work. Ammonia water brightens rugs. 
 
 Chlorid of lime. For sinks and water-closets. 
 
" When we speak of training the senses, just what do we mean? 
 Do we not mean that we propose to train the child to see cor- 
 rectly or accurately, to touch deftly and to learn more and more 
 by touching, and to hear zvith precision in regard to tone, time, 
 rhythm and inflection^ All this is, obviously, training in ac- 
 curacy, in doing whatever zve do just light, and not about right, 
 or well enough. . . . When we require a boy to plane a board 
 to a true level, or a girl to produce a pudding or cake from a 
 well-expressed, accurate receipt, we are training him or her to 
 win moral effects on his or her character as well as a material 
 result. To do a mechanical or artistic piece of zvork thoroughly 
 is much more than the material operation; it is a moral achieve- 
 ment. . . . 
 
 "All the while the child should have it in mind that he is ac- 
 quiring arts and faculties which will enable him to make himself 
 useful to others." 
 
 Charles W. Eliot. 
 
 XVI 
 
A SECOND COURSE IN 
 HOMEMAKING 
 
A SECOND COURSE IN 
 HOMEMAKING 
 
 CHAPTER I 
 PRESERVING FRUITS 
 
 Note to Teachers. 
 
 In this lesson make the head learn through the hands. 
 One week the class can study the dried fruits, and cook at 
 least one of them. Another week the lesson will be canning ; 
 then preserves and marmalade, and in a fourth week the 
 class can make the fruit into jelly. Before beginning to 
 work, the kitchen table should be prepared with all needed 
 fruit and working utensils. The material and jars, for this 
 preserving, should be brought from home by the pupils, and 
 the filled jars or glasses, being the property of the girls, can 
 be taken home by them. All utensils, including jelly-bag, 
 must be on hand before beginning the work. 
 
 The method of learning this lesson on canning will be 
 by doing the work in the fruit season, not by studying about 
 it during the months of the year when the fruits are out of 
 season. Certain fruits are in season in the spring and others 
 in the autumn. It is, therefore, well to divide all fruit- 
 preserving lessons between these two seasons. Plave two 
 or three lessons at the beginning of the school year, and 
 lWO or three more before school closes. For our autumn 
 lessons we will buy pears, peaches, plums, or grapes, as this 
 is the season when they are ripe and most plentiful in the 
 markets. For the spring lessons we will buy berries, cher- 
 ries, or pineapple. 
 
 3 
 
4 A SECOND COURSE IN HOMEMAKING 
 
 Different Ways of Preserving Fruits. 
 
 Fruits are best liked when served ripe, and in season, 
 but the season is a short one, and when winter comes 
 fruits are not only difficult to get, but are too expensive 
 for the majority of people to buy. We do well to store 
 fruits for winter when they are cheap in summer. 
 
 There are different ways of preserving fruits in season 
 so that they may be used out of season. They may be 
 dried in ovens or in the sun, so that all water is evapo- 
 rated. Dried fruits, such as apples, peaches, apricots, 
 dates, raisins, when boxed and sealed, keep an indefinite 
 length of time. They can be purchased by the pound at 
 any grocery store. Other ways of keeping fruits are to 
 preserve them in a heavy sugar solution, to reduce them 
 to juice, or jelly, and still another way is canning. 
 
 Food Value of Fruit. 
 
 Most fruits have but little nutritive value, the average 
 amount of water being 85 per cent., but our systems 
 need this water. We need also the mineral properties of 
 fruit, and the odor and flavor act as a stimulant to the 
 appetite and as an aid to digestion. 
 
 There are a few fruits that have a high nutritive value, 
 and these are the dried ones : dates, figs, prunes, and 
 raisins. Raisins have the highest per cent, of nourish- 
 ment, and prunes the next highest. 
 
 The dried date is a staple article of diet in Egypt. 
 Half a pound of dates and half a pint of milk are food 
 enough for a meal for a man. 
 
 Half a pound of dried figs is more nourishing than half 
 a pound of bread. A pint of milk and six ounces of 
 figs are a hearty meal. 
 
 Prunes are dried plums ; they not only have a high 
 value as food, but have a laxative quality which is one 
 
PRESERVING FRUITS 5 
 
 reason why they are given to children as a means of 
 regulating the bowels. 
 
 Fruits are dried in great sheet-iron stoves, which look 
 like tall towers. These stoves have a number of wire- 
 netting shelves, one on top of the other. The fresh- 
 cut fruit is laid on these shelves. A fire is built at the 
 bottom of the stove, and the fruit is bathed in steam 
 vapor until all moisture has passed out of it in the form 
 of steam, leaving the fruit dry. In this dried condition 
 it is packed into boxes and sealed. 
 
 The receipts for cooking dried fruits are on page 220. 
 Cook one or more in class. Try the others at home. 
 
 Cooked fruit is more digestible than raw fruit. It 
 takes the stomach over three hours tO' digest two raw 
 apples, while a cooked apple will digest very quickly. 
 The acid in raw fruit, if at all unripe, causes irritation to 
 the intestines. Diarrhoea and colic are often the result 
 of eating unripe fruit. 
 
 Canning. 
 
 In canning fruits the flavor of the fruit is preserved 
 better than in any other way, since less sugar is used 
 in canning than in preserving. Therefore, this means o-f 
 preservation gives us the best substitute for fresh fruit. 
 Canning fruit is simply putting sterilized fruit into steril- 
 ized jars, and making the jars air-tight and water- 
 tight. Sugar may be used or omitted. When we use the 
 word sterilize, we mean killing all bacterial life by means 
 of heat. To sterilize our jars we simply boil them un- 
 til all possible bacterial life has disappeared. 
 
 Buying in quantity is the cheapest way to buy fruits. 
 Much better value can be obtained for your money by 
 buying by the crate or the basket rather than by the 
 pound. Do not buy from stands or from carts, as it is 
 
6 A SECOND COURSE IN HOMEMAKING 
 
 very necessary to have fresh fruit for all cannhig and pre- 
 serving. Fruits for canning should be firm, fresh, and 
 ripe, but never overripe, as overripe fruit ferments, even 
 though it has been boiled and put up in air-tight jars. 
 
 After purchasing the fruit, the sugar, and as many 
 one-quart jars as will hold the fruit desired, the next 
 thing to do is to prepare the table, as we would in a 
 cooking-lesson. Surely every girl who reads this chap- 
 ter in the homemaking course has learned the lesson, that 
 she must never begin to cook until everything she needs 
 is ready on the kitchen table. 
 
 Draw the table into the middle of the kitchen, away 
 from the wall ; for the preservation of the wall and for 
 the greater convenience of the cooks. Cover the table 
 with a paper. Collect all materials, fruit, sugar, jars, and 
 cooking utensils. These utensils are : pan, in which to 
 sterilize the jars; kettle for cooking the fruit (this should 
 be of agate or enamel, never of tin) ; wooden or silver 
 spoon for filling the jars and for stirring the fruit; a 
 working plate; a cloth for standing jars on and wiping 
 them ; silver knife ; funnel for filling jars with small fruit 
 (the larger fruit is dropped into the jars with the 
 spoon); scales; measuring-cup; brush for cleaning the 
 fruit; paring-knife; quart jars, and covers; rubber rings; 
 colander for washing berries and draining the water from 
 the fruit, as an excess of water will make the fruit taste- 
 less. 
 
 Go carefully over the receipt and notice for yourself 
 what utensils and what materials will be needed in this 
 canning lesson. Not until these are on the kitchen table, 
 and every girl wears a large apron and has perfectly clean 
 hands, and the kitchen fire is at its best, is it time to be- 
 gin work. 
 
 In canning we use glass jars with tight-fitting covers 
 
PRESERVING FRUITS 7 
 
 and rubber rings. The jars and covers may be used for 
 years, but the rings should never be used but one year, 
 as the rubber becomes porous, and will let in the air if 
 used a second time. 
 
 To Test Jars. 
 
 Wash the jar, the cover, and the rubber ring in soapy 
 water, and rinse. Fill the jar with clear water, put on 
 cover and rubber ring, and turn it upside down, allow- 
 ing it to stand in this position for some little time. If 
 the water comes from under the cover, the jar is not 
 water-tight, and it is useless to sterilize it, as the best 
 sterilization will not make it fit to use for your canning. 
 Remember it is by keeping all air from the- fruit from the 
 time it is canned until the time it is used, that prevents 
 fermentation. 
 
 After testing the jar in this way and finding it is not 
 tight, it can sometimes be made air-tight by putting on 
 a different rubber ring or a different cover, but never 
 use a jar until it will stand this water test. After you 
 have proved them air-tight, sterilize your jars. 
 
 To Sterilize Jars. 
 
 Wash the jars, and fill with cold water. Set them in a 
 pan of cold water, having the entire jar well covered. 
 Put this pan with jars on the fire and let the water slowly 
 come to the boiling point. Boil for at least five minutes. 
 While the jars are being sterilized, prepare the fruit for 
 them, for they should be filled with the fruit while still 
 hot. 
 
 The covers should stand in the boiling water at least 
 five minutes, but the rubber rings should be dipped in and 
 taken out at once. Never allow the rubber to boil in 
 the hot water, as water softens it. 
 
8 A SECOND COURSE IN HOMEMAKING 
 
 General Rules for Canning Fruit. 
 
 All fruit should be washed in cold water, never in hot 
 or warm water. If berries are being canned, hull them 
 after washing. Cherries may or may not be stoned. 
 Pears are cut in half, pared, and the core taken out. 
 Peaches are pared, and the stone taken out. Apples are 
 pared, cut in quarters, and the core taken out. Plums are 
 skinned by scalding them in boiling water. The stone of 
 the plum need not be taken out for canning. Grapes 
 are skinned for jelly and marmalade, but are not skinned 
 for canning. Rhubarb is peeled before canning. 
 
 While thus preparing the fruit, the syrup can' be cook- 
 ing on the stove. As has been said, sugar does not neces- 
 sarily need to be used, but it help-s to keep the fruit from 
 fermenting. For all fruits, such as plums, cherries, and 
 berries, make a syrup of one cup of sugar and three cups 
 of water. This amount of syrup is sufficient for each jar 
 of fruit. For sweeter fruits, such as peaches and pears, 
 use three-fourths of a cup of sugar and three cups of 
 water for each jar. While the syrup is boiling, put the 
 prepared fruit into the syrup carefully, so as not to break 
 it. Cook until the fruit is tender. To know if the 
 fruit is tender, the pupils can try it with a fork. Be sure 
 that the fruit is well heated through, or it will spoil after 
 being put into the jars. 
 
 Now that the jars and fruit are sterilized by boiling, 
 the time has come to fill the jars with the fruit. 
 
 To Fill the Jars. 
 
 Remove sterilized jars from the water and place on a 
 plate covered with a hot, wet cloth, so as to avoid all 
 danger of the jar breaking. 
 
 Fill the jar with the boiling fruit until it overflows. If 
 
PRESERVING FRUITS 9 
 
 it is large fruit, it should be put in with the spoon; if 
 small fruit, put it in through a funnel. Run the blade 
 of a silver knife around the outside of the fruit after 
 it is in the jar ; dip the rubber in the boiling water for a 
 moment, and put in place around the top of the jar ; then 
 take the cover from the boiling water and screw on 
 tightly. 
 
 Turn the whole thing upside down and let it stand on 
 its head to cool. When it is cool, be sure that the cover 
 is on so tight that no juice leaks from the can. Wipe 
 ofif your jar with a damp cloth, and put it in a cool 
 place until you are ready to use the fruit. 
 
 If the fruit has fermented when the time comes to use 
 it, it will be for one of three reasons : the jar and the 
 fruit were not perfectly sterilized ; the jar was not air- 
 tight; or the fruit was overripe. 
 
 Marmalade. 
 
 The dictionary says that marmalade " is a pulpy con- 
 sistence made from various fruits." Marmalade is the 
 pulp and the juice of fruit with sugar, while jelly is the 
 juice and sugar without the pulp. 
 
 Preserves, marmalades, and jams .are virtually the 
 same, being the preservation of fruit in a strong sugar 
 solution ; but marmalade is usually made from the more 
 acid and bitter fruits. Marmalade is less apt to spoil 
 than canned fruits, because of the quantity of sugar used. 
 
 It is economy to put up marmalade when fruits are 
 in season, for the expense at that time is comparatively 
 slight, and later this preserve can be used on bread in 
 place of butter ; it is delicious in sandwiches, and adds 
 much to a dinner if served with meat. 
 
 Receipts for marmalade are on page 224. 
 
10 A SECOND COURSE IN HOMEMAKING 
 
 Jellies. 
 
 Jellies are made of cooked fruit-juice and sugar, there 
 being an equal proportion of juice to the sugar. 
 
 Not all fruits can be made into jelly. There is a cer- 
 tain quality in fruit called pectose, and only when this is 
 present will .the fruit jellify. In overripe fruit this 
 quality is lost. If the fruit and juice cook too long 
 the power to make the juice firm is gone. Consequently, 
 if you fail to obtain a firm jelly, it can be explained by 
 one of these reasons : the fruit was too ripe or it was 
 cooked too long. Sometimes, when fruits are picked 
 directly after a rain, the juice will not harden into jelly. 
 The best fruits for jelly are grapes, quinces, crab-apples, 
 and currants. 
 
 Jelly-glasses. 
 
 These should be prepared in the same way as the jars 
 were prepared for canning: sterilized by placing them in 
 cold water and allowing this water to come to a boil, 
 and boiling at least five minutes. After the jelly is 
 poured into the glass, cover with paraffin. Paraffin may 
 be bought by the cake, melted, and poured over the jelly. 
 
 If the glass has not a 
 tin cover, a piece of 
 paper, cut round, and 
 placed over the top, 
 and pasted down over 
 the edge of the glass, 
 with mucilage, will do 
 as well. 
 
 Fig. I. Jelly-bag 
 
 Jelly-bag. 
 
 A jelly-bag is neces- 
 sary to strain the juice 
 
PRESERVING FRUITS ii 
 
 of the fruit from the pulp. To make this bag, take 
 cheese-cloth, fold it double, then fold two opposite cor- 
 ners together ; round the pointed end, and sew, making it 
 the shape of a cornucopia. Bind the top with tape, and 
 sew on two or three loops of tape by which to hang it. 
 Jelly receipts on page 225. 
 
CHAPTER II 
 CITY REFUSE 
 
 Note to Teachers. 
 
 In " Practical Homemaking," the subject of the disposi- 
 tion of New York City's garbage, ashes and refuse is dis- 
 cussed in full. This chapter takes up a larger view of 
 the street-cleaning problem ; — and the final disposition of 
 refuse is considered from a more scientific point of view. 
 
 The reason why school-girls need to be educated on this 
 subject is because the thoughtlessness of citizens is keep- 
 ing back this disease-prevention work. Look down any air- 
 shaft, or in the alleys back of the tenement houses, and 
 see the absolute disregard of the law which reads: "No 
 person shall place ashes, rubbish, garbage, refuse or other 
 matter in the yards, open areas or alleys connected with or 
 appurtenant to any tenement house, except in suitable re- 
 ceptacles provided for the same." Until this law is known 
 to every individual, and kept, the Street Cleaning Depart- 
 ment and the Health Department combined cannot make a 
 city healthy. 
 
 We have a contemp.t for persons who break such a law 
 as " Thou shalt not steal " ; we should also have a contempt 
 for the' housekeeper who breaks a law by throwing bundles 
 of rubbish from the window. 
 
 Why is it difficult to make individuals do their part in 
 this daily, municipal house-cleaning? Because so many lack 
 the necessary imagination to take an interest in things out 
 of sight. As soon as garbage or refuse is out of her house 
 many a woman ceases to feel any responsibility for the harm 
 it may do. Only education can create this interest, and only 
 a social spirit can make men and women regard the work of 
 the municipality as a personal obligation. 
 
 12 
 
CITY REFUSE 13 
 
 The material in this chapter should be studied before 
 and while the pupils are working, for there is much actual 
 work for the girls in the class to do in connection with the 
 subject of the sanitary care and disposition of the city 
 waste. 
 
 The teacher can ask the girls to get for her, from the 
 Street Cleaning, the Health, and the Tenement departments 
 of the city, the laws governing the care of all city waste. 
 Each city has different laws, and they are free to any 
 one. 
 
 Take up these laws, one by one, and see for yourself how 
 many are kept and how many are broken, and whether it 
 is the householder's or the city's fault if a law is broken. 
 
 An interesting way to do this will be for the entire class 
 to walk around the block, each with a pencil and paper, 
 making notes of what they see. Are the cans placed where 
 they should be? Report on cleanliness of cans. Are they 
 covered according to law? Is any law of cleanliness broken 
 in connection with the yards, courts, passages, areas or al- 
 leys within the block on which the school stands? After 
 walking over the ground carefully, and making notes, each 
 girl should report to the teacher the condition of the street 
 on which she lives, also, the condition of the sidewalks and 
 the sewers. 
 
 Be sure before beginning this lesson that the laws relat- 
 ing to street cleaning and city waste are at hand. 
 
 The work in the house is to clean the water-closet, sink, 
 and all pipes connected with them; also the garbage can. 
 If it is necessary to refresh one's mind on this subject, re- 
 view Plumbing-lesson, Chapter XIV, " Practical Homemak- 
 
 ing." 
 
 Waste matter, enough to make a great river, flows down 
 our pipes every day; it is the city's responsibility to care 
 for this waste after it reaches the sewers; but it is our 
 business to have it reach the sewers and to see to it that 
 none of it remains in our pipes or in our house receptacles. 
 
 The following chapter should be studied before class by 
 every pupil. Then the method of teaching will be to treat 
 this chapter as a reading lesson in class; the teacher ex- 
 plaining any new words. 
 
14 A SECOND COURSE IN HOMEMAKING 
 
 Care of City Refuse. 
 
 " The individual needs fresh air, pure water, good food, 
 safe shelter, and should have a clean body, and something 
 beautiful to look at." 
 
 When any person, desiring these healthy surroundings, 
 becomes a part of a city, he must assume his share of 
 obligation. Take, for example, the matter; of the removal 
 of w^aste. 
 
 We say, it is the business of the municipality to remove 
 promptly all offensive and dangerous city refuse, but the 
 burden is too heavy for any city departm.ent to carry 
 alone ; without the help of the individual it is impossible. 
 A great deal is said of those diseases that could be pre- 
 vented if the surroundings were cleaner. No city board 
 alone can control this preventive work. The street clean- 
 ers are the doctors keeping down the death-rate, but until 
 every person who desires health is willing to do his or her 
 part, no number of doctors can prevent disease. 
 
 There are in New York City 6,500 men employed in 
 keeping clean 1,359 ii^iles of streets. The great majority 
 of citizens are so absolutely uninterested in this work that 
 day after day they not only do- nothing to help make the 
 city beautiful and healthy, but they actually hinder the 
 men, whom they are taxed to pay to do the work. 
 
 If the refuse of New York City for one year were 
 put into a pile it would fill the entire area of Bryant 
 Park, or one large city block, and the pile would be 1,200 
 feet high, or nearly twice as high as the Singer building ; 
 and if the sewage of New York was collected into one 
 stream it would make a continuous flowing river as large 
 as the Hudson in summer. Surely, with a problem as 
 great as is the disposition of this huge amount of waste 
 matter, every man, woman and child must be trained to 
 do his part ; there must be. no possibility for the excuse : 
 
CITY REFUSE 15 
 
 " I did not know the law," or " I did not know it was my 
 business." Action is created through interest, and what 
 we are interested in we take care of. 
 
 In studying the disposition of the city refuse, it is 
 necessary constantly to keep in mind the two sides of the 
 question, — the sanitary and the business side. 
 
 All city waste should be taken care of by the city, 
 rather than by persons or companies. The municipal 
 method is more systematic, more sanitary, cheaper for the 
 people, and easier for the street cleaners. No city is in 
 the first class where the municipality is not responsible 
 for the disposition of its garbage and refuse. 
 
 City Refuse or Waste. 
 
 This is composed of 
 
 Sewage, or night soil. 
 
 Street sweepings' — that Is, the soot and air dust; the 
 rubbish falling from refuse-cans ; manure ; pavement dirt ; 
 leaves ; droppings from carts ; bits of material from build- 
 ing construction. 
 
 Garbage — which includes animal and vegetable matter, 
 and, in many cities, dead animals. 
 
 Ashes — including unburnt coal. 
 
 Rubbish — which consists of paper-boxes, rags, bed- 
 ding, leather, rubber, metals, bottles and glass, paper- 
 sweepings from houses, etc. 
 
 Snow. 
 
 Waste is matter whose present usefulness is over. It 
 must be so taken care of as to do no harm, and must be 
 changed or reduced into by-products as valuable as is 
 consistent with the health of the community. Health is 
 so closely allied with the disposition of waste that this side 
 of the subject is of the greatest importance to every 
 person. 
 
i6 A SECOND COURSE IN HOMEMAKING 
 
 The expense to a city of keeping its streets clean is so 
 great that the matter of the by-products becomes very im- 
 portant. They must help to pay the cost of cleaning. 
 
 A by-product is a secondary product. It is some- 
 thing produced in addition to the principal product. As, 
 for example, food is the principal product or use of ani- 
 mal or vegetable matter, but when that matter becomes 
 garbage it may be turned into a secondary by-product, as 
 grease. 
 
 Danger and Loss. 
 
 A short study of every kind of city waste will show 
 clearly where the danger lies if this waste is not prop- 
 erly cared for, and the economical loss is not reduced to 
 its maximum of value or its most marketable by-products. 
 
 First. Liquid waste or sewage. 
 
 Sewage is house sewage and street refuse and area 
 drainage. 
 
 There is an average of one hundred gallons of sewage 
 per person to be disposed of each day. The burden of 
 caring for this falls on the city, and there is no profit 
 to be derived from this liquid waste. 
 
 Inland communities must burn or bury the sewage ; 
 this is both costly and unsatisfactory. In cities situated 
 near water, where the sewage can be carried into the 
 rivers, ocean or lakes, the great danger is the pollution 
 of the water. 
 
 In the last few years there has been much progress 
 made in the purification of domestic sewage, which can be 
 so disinfected and filtered that all danger is removed. 
 Engineers, sanitarians and chemists are constantly work- 
 ing on the subject of the safe disposal of sewage, — but 
 there is much municipal house-cleaning still to be done. 
 
 Second. Street sweepings. 
 
CITY REFUSE 17 
 
 Country-road dust . is composed principally of 
 ground-up rock, and is comparatively clean, because the 
 country roads are but little used for travel. There is a 
 natural fouling of the city streets which comes from the 
 animal manure, wear from the pavements, soot, dust from 
 the air, leaves, slobbering of animals. This dirt cannot 
 be avoided ; it can only be scientifically taken care of. 
 There is also the unnatural, unnecessary dirt: sputum 
 from human beings, scattered garbage, house-sweepings, 
 and droppings from carts. The danger comes when this 
 mixture, of natural and unnecessary filth, becomes pul- 
 verized by the action of traffic. In this condition it is 
 mud or slime in wet weather, and dust in dry weather. 
 The slimy mud sticks to the feet and clothing of the 
 people, and in this way is carried into homes and stores ; 
 where it dries and mixes with the air, which, being filled 
 with dust and disease germs, finds a lodgment in the lungs 
 of the occupants. This is a constant danger. Man can 
 do without food for three weeks; without water for 
 three days; but he cannot do without air for three min- 
 utes. So it is safe to say that dust is the greatest enemy 
 of man, not only when it contains actual disease germs, 
 but because it is, an irritant of the lungs. It also settles 
 on and contaminates food. 
 
 Dust, in dry weather, requires neither clothing nor 
 boots to carry it into our homes ; it blows in through 
 windows, doors and the smallest crack. Mud, out of 
 doors, is less objectionable than dust, but mud in warm 
 weather is simply a breeding-place for germs. 
 
 There are three methods of cleaning the streets. It 
 should be remembered that it is not enough to remove 
 layer-dirt; it is the mud and dust underneath that hold 
 the disease germs. 
 
 Method I — Hand-sweeping. 
 
i8 A SECOND COURSE IN HOMEMAKING 
 
 Method 2 — Machine sweeping. 
 
 Method 3 — Flushing. 
 
 SprinkHng paved streets does not in any way clean 
 them ; it simply turns dust into mud, which soon dries and 
 becomes dust again. It is believed by experts that if 
 streets are properly cleaned, sprinkling will be unneces- 
 sary. 
 
 Disposition of Street Sweepings. 
 
 For the sake oi the city's health, street sweepings, be- 
 ing dangerous, should be disposed of every day. They 
 and night-soil are the only refuse which have no value, 
 and stre the most difficult of disposal. For example, it is 
 not easy to burn street-dirt because the sweepings carry 
 moisture and sand. This clogs furnaces, and adds vir- 
 tually nothing to the heat. The animal manure is too 
 often mixed with other rubbish to be of much value as a 
 fertilizer. 
 
 In some places the street sweepings are disposed of in 
 dumps, or are used to fill in roads, but this creates offen- 
 sive odors, and the disease-laden material is blown into 
 the air in the form of dust. In Columbus, Ohio, the 
 sweepings are mixed with water and flushed down the 
 sewers, and all danger is avoided. But a noxious deposit 
 is formed at the sewer outlet, which must be cared for. 
 
 The care of the sewers is every person's responsibility. 
 We have no right to take the time of our street-cleaners 
 to work over a dammed-up sewer, clogged only because 
 some one has thrown down sticks, stones or other solid 
 material. 
 
 In 191 1, the expense of cleaning the streets of New 
 York was $6,329,850.06, apart from the expense of re- 
 moving the snow, which was $2,470,950.47. It is esti- 
 mated that if the people would not throw litter on the 
 
CITY REFUSE 19 
 
 streets or in the sewers, and would follow the laws re- 
 garding care of garbage, the cost of cleaning the streets 
 would be reduced at least $400,000 a year. Other ways 
 in which people can assist in keeping streets clean is to 
 refrain from the filthy habit of spitting, and from shaking 
 rugs and mats on the sidewalk or from the windows. 
 Both are unlawful in many cities. 
 
 A desire for cleanliness is contagious. We can make 
 it our habit to be clean, and others, almost unconsciously, 
 will copy us. Each person should resolve that, " As an 
 individual I will do nothing that will contribute to the 
 disorder of the city streets, and wherever possible I will 
 prevent others." 
 
 Is there anything more that the city can do to make 
 the careless man and woman keep the street-cleaning 
 laws? 
 
 The city can compel officials who have the power to ar- 
 rest and fine all persons who will not keep the law. As 
 it is at present, in almost all cases, this is a mere farce. 
 
 The municipality, also, can make the keeping of the law 
 a possibility. For example, when it says " no person 
 shall throw papers on the street," a receptacle, in which 
 to throw the papers, should always be placed near-by. 
 
 The city's third waste, to be disposed of, is ashes. The 
 ashes, which are dumped into the city ash-cans, contain 
 much unburnt coal. This reclaimed coal has a heating 
 value of fifty per cent, of new coal. The cost of obtaining 
 this coal is collection and the labor of separating the coal 
 from the ash. This combined labor is less than the fifty 
 per cent, value. The fine ashes can be used to fill in low 
 land, or ashes mixed with lime will make Portland 
 cement. In certain combinations they make a common 
 brick material ; in other combinations, ashes are used to 
 make ornamental tiles, and an artificial stone used for 
 
20 A SECOND COURSE IN HOMEMAKING 
 
 sidewalks. In some communities, cesspool material and 
 ashes together are used for fertilizing. 
 
 Fourth and Fifth. The city's largest refuse, Garbage 
 and Rubbish. 
 
 As has been already stated, garbage means, simply, ani- 
 mal and vegetable waste matter that has served its 
 usefulness as food. 
 
 Swill is another word for garbage. This word was 
 used in Connecticut and Rhode Island, and is used to-day 
 in some parts of Massachusetts. Slops was the word 
 used for years in Philadelphia. 
 
 The reason why it is necessary to define exactly what 
 is meant by these words is that the public may under- 
 stand the laws, ^nd, also, that the contractors, who often 
 are licensed to collect and dispose of garbage, may know 
 the exact material for which they are contracting. 
 
 A Fev7 Laws about Garbage from Different Cities. 
 
 " Rain water, liquids, and dish-water must not be mixed 
 with garbage." " Garbage must be kept in proper re- 
 ceptacles." " Wells, courts, passages, areas and alleys 
 must be kept free* from same." In some places, " Gar- 
 bage-cans must be outside in summer and inside in win- 
 ter." In one city, *' Garbage-cans shall be placed two feet 
 outside of lot line." In another, they *' shall stand out- 
 side of street line." 
 
 These laws are for the householder, but a law that is 
 made and not kept is worse than no law at all. There 
 are three ways for the city to enforce garbage laws : 
 
 Educate the people. 
 
 Lord Derby has said, " sanitary instruction is even 
 more important than sanitary legislation." 
 
 Fine those who will not keep the law. 
 
CITY REFUSE 21 
 
 Refuse to collect garbage if it is not placed according 
 to the law. 
 
 The city of Washington and most other cities make it a 
 crime for any person to disturb garbage after it has been 
 put in the garbage receptacle. This is to prevent the 
 turning over of garbage for the collection of possible 
 junk, food, bones and fat. 
 
 Odors and Decay. 
 
 Garbage is subject to rapid decay, and as this decay 
 takes place most objectionable odors are given forth. 
 This is one reason why the collection of garbage is such 
 an insistent part of the municipal house-cleaning, and why 
 dumping and burning are offensive. Decay takes place 
 more rapidly in warm weather than cold, and there is 
 half as much more garbage in summer than there is in 
 winter. When we consider the fruit-skins, pea-pods, 
 melon-rinds and other vegetable coverings that are 
 thrown out during the summer months, it is easy to ac- 
 count for this increase. While the odors from decaying 
 garbage are most offensive they are not carriers of dis- 
 ease as is the dust from our streets. 
 
 Garbage Cans. 
 
 These are nearly always offensive, and how to keep 
 them clean is a difficult matter. To disinfect these cans 
 and to make laws that will insure their cleanliness have 
 been the attempt of many cities and hundreds of indi- 
 vidual experts; but the great size of the city's garbage- 
 cans makes it impossible to force this labor on the women 
 of the home. For example, in New York the cans must 
 be large enough to contain the garbage for thirty-six 
 hours; in Cleveland for forty-eight hours; in Yonkers 
 
22 A SECOND COURSE IN HOMEMAKING 
 
 for three days ; in Rochester the can must hold one gal- 
 lon of garbage for every member of the family. The 
 law in Philadelphia is, that no can shall be too large 
 to be handled by one man. It has so far proved im- 
 practicable for the householder or the garbage collector 
 to wash these cans. Therefore, in nearly all cities they 
 are offensive in looks and odor. In Buffalo, from May 
 I to October 30, there is a law that all cans must be 
 thoroughly disinfected every day to the satisfaction of 
 the Board of Health, when they are emptied. Water- 
 tight, covered receptacles are universally required, and 
 this requirement may be easily enforced, but a garbage 
 receptacle is really clean only when washed daily. 
 
 Final Disposition of Garbage. 
 
 In small places garbage is fed to swine, the farmers 
 being willing to call for it on condition that it is kept 
 separate from that which is not fit to eat. This method 
 is not considered sanitary, because disease is spread by 
 the pigs eating contaminated meat. Hogs so fed are 
 apt to develop disease, and their feeding-places are dirty 
 and offensive. 
 
 Dumping is still a method of disposal, but the dumps 
 soon become unsanitary, a breeding-place for flies, and a 
 gathering-place for the poor of the city who hope to 
 find junk or food. 
 
 In still other towns garbage is buried. This method 
 is expensive, as it requires much unused land. It is also 
 a nuisance, for such a burying-place has to be near the 
 city, and the avoidance of long hauls is one of the things 
 to be considered in the disposition of garbage. 
 
 Garbage when carried out to sea and dumped in the 
 water, floats back to shore. Dumping garbage at sea is 
 an acknowledged failure. 
 
CITY REFUSE 23 
 
 There are but two scientific methods of disposing of 
 garbage : 
 
 First: Reduction method, cooking the garbage into 
 grease. 
 
 Second: Incineration, burning and destroying it. 
 
 One or the other of these methods is now employed 
 in most of the large cities. 
 
 The general manner in disposing of waste by the re- 
 duction method is to cook the garbage into grease and sell 
 the grease ; the rubbish is sold separately. 
 
 Rubbish should be collected by the city, and the city, 
 not the householder, should be held responsible. In 
 Cleveland, Ohio, the rubbish is collected by workhouse 
 prisoners ; in Buffalo, the city contracts for the collection 
 of ashes, rubbish, and garbage ; in New York, it is col- 
 lected by the Street Cleaning Department and sold to a 
 contractor. 
 
 The principal rubbish from which we obtain by-prod- 
 ucts is : 
 
 Paper and rags. These may be sold to the paper-stock 
 trade, and reappear in the form of paper boxes and com- 
 mon paper. 
 
 Tin cans. These are generally melted and molded into 
 sash weights. The tin and the solder are often reclaimed. 
 Cans are also melted and rolled out into sheets of tin 
 from which buttons are punched out. These are used 
 for nailing down building paper. The tin sheets are used 
 also in fireproof and burglar-proof safes. 
 
 Bottles. The unbroken white glass bottles are usually 
 sold back to the firm whose name is blown in the glass. 
 Broken bottles and old glass are melted and reblown. 
 Glass in combination is used in making artificial stone. 
 
 Empty Barrels. These are often returned to com- 
 mission merchants to be used again for vegetables, etc. 
 
24 A SECOND COURSE IN HOMEMAKING 
 
 Old Iron. This is used for low-grade castings. 
 
 Old Shoes. These are sold for burnishing and polish- 
 ing castings. 
 
 Mattresses. The ticking of old mattresses is, unfor- 
 tunately, often used to cover barrels. The hair is picked 
 over and used again. 
 
 The grease made from garbage is the largest by-prod- 
 uct. Dead animals, in some cities, are included with 
 garbage, while in other places they are sold separately. 
 Every part of an animal can be used as a by-product. 
 
 Reduction Plant. 
 
 A description of the plant used in New York is given 
 in detail in " Practical Homemaking." 
 
 Columbus, Ohio, is said to have the best reduction 
 plant. Its garbage collections are made by the city and 
 disposed of at the city's plant. These collections are 
 made in covered carts, with spring seats for the drivers. 
 The horses are provided with good stables, the men with 
 bathrooms and lockers. 
 
 The carts dump the garbage into steel cars which 
 carry it to the reduction building. There the garbage is 
 weighed in the car, which then turns over, dumping the 
 contents upon a floor. In this floor are drains, and the 
 water from the garbage drains into a gutter, from which 
 it passes into a catch basin, thence into grease separating 
 tanks, in order that any grease remaining may be freed 
 from the water. The garbage is then shoveled into long 
 troughs and conveyed to the top of the reduction build- 
 ing; thence it goes into big spouts, which discharge it 
 directly into eight great digesters. Here it cooks from 
 six to eight hours. It is then poured into receiving 
 hoppers. From these hoppers this cooked mass passes 
 into presses which press out the moisture and grease. 
 
CITY REFUSE 25 
 
 leaving a fiber, used as a fertilizer filler. The grease is 
 then pumped into tanks, where it is separated from the 
 remaining water. In Columbus, there are six of these 
 tanks. The grease rises in the first and overflows into the 
 second, and so on, until it reaches the sixth tank, when it 
 is almost pure grease. Thence it passes to the drier, and 
 the remaining water is evaporated. 
 
 After the grease has been taken off, what is left is a 
 molasses-like compound called " stick," which is added 
 to the fertilizer. 
 
 This by-product, grease, is very valuable. A certain 
 contractor pays to New York, an average of $85,500 
 a year for its garbage, and that does not include the 
 garbage from hotels or large restaurants, which is sold to 
 private scavengers, at from $1,200 to $3,000 a year for 
 each hotel ; nor does it include dead animals, which in 
 New York are disposed of by contract by the Board of 
 Health. 
 
 Incineration. 
 
 This means destruction by burning. 
 
 An incinerator burns and destroys rubbish as well as 
 garbage. This is the method approved by the medical 
 profession, as it destroys all germs of disease. 
 
 There are four classes of waste to be disposed of under 
 this method: 
 
 First — Wet Garbage, which has heat value. This 
 includes dead animals. 
 
 Second — Refuse that is combustible, such as shoes, 
 rubbers, bedding, paper, etc. 
 
 Third — Refuse that is not combustible, such as cans, 
 iron, stones. 
 
 Fourth — Ashes, which have the heat value of unburnt 
 coal. 
 
26 A SECOND COURSE IN HOMEMAKING 
 
 Incinerator Plant. 
 
 Generally, an incinerator plant consists of from two 
 to twelve furnaces. It is three stories in height, with a 
 high chimney, which is necessary to induce sufficient 
 draft. The raw material is received at the top of the 
 building. Many incinerators have the refuse dumped on 
 a moving platform. On each side of this stand " sorters " 
 who pick out the non-combustible material as it passes, 
 and this is later sold as a by-product. The refuse re- 
 maining is then mixed for burning. This mixing is 
 necessary, as there must be at least twenty-five per cent. 
 of dry material in order to insure combustion. This 
 mixture of garbage, ashes, rubbish and dead animals is 
 fed into the furnaces, from the rear, on to a grate where 
 it is partly dried. It is then raked forward, where the 
 heat, created by forced draft, passes over it, causing 
 evaporation, and under it, causing combustion. After 
 the refuse has been destroyed, the clinker (broken up 
 with bars) falls through to the basement, and is raked 
 into clinker cars. In nearly all incinerators coal, coke or 
 shavings are added to help combustion. 
 
 The by-products, from this method of burning garbage, 
 and rubbish, are : 
 
 First by-product — the heat formed into steam. In 
 Minneapolis, steam is used to heat the poor-house, but 
 coal, in addition to refuse, is used. This steam also 
 drives the machinery and produces the electricity used in 
 the street-cleaning plant. 
 
 In Frederiksburg, Denmark, the steam from the in- 
 cinerators heats twenty-four blocks of hospital buildings, 
 and, moreover, is sufficient for the washing, cooking and 
 all disinfecting. 
 
 Second by-product — clinker. This combined with 
 asphalt makes a dustless, sanitary paving. Building 
 
CITY REFUSE 27 
 
 blocks, slabs, brick and mortar are also made from 
 clinker, in combination with other material. 
 
 Third by-product — dust. The dust left from combus- 
 tion, when mixed with asphalt, makes a good filler. Five 
 hundred tons of dust (which is a good yearly average 
 for a large city) can be sold for about $1200. 
 
 One of the arguments for the reduction method as 
 against incineration, is that burning is so difficult that 
 only a part of the refuse is destroyed, which means that 
 the remainder has to be dumped. To appreciate the diffi- 
 culty of burning this wet material, one has only to think 
 how hard it is to burn wet grass. It easily becomes a 
 smouldering mass which cannot be stirred. But even 
 when dumped the material is sterilized by the cook- 
 ing. 
 
 Another reason against the practicability of incineration 
 is that the principal by-product, steam, is too variable to 
 be useful. In summer there is an excess of wet garbage 
 and an equal decrease of ashes, with the half-burnt coal ; 
 consequently the steam cannot be relied on. On the other 
 hand, an equal number of reasons are given why the 
 incinerator is better than the reduction method. 
 
 Reduction plants, because of the odor, are usually built 
 at a considerable distance from a city, and this neces- 
 sitates long hauls. In Rochester, N. Y., however, the 
 plant is in the center of the city. 
 
 The reduction-plant machinery is expensive to operate 
 and to keep in repair; thus, but one furnace is built 
 for each city, as against the many incinerator furnaces. 
 It stands to reason that it would be a great calamity to a 
 city to have this one plant destroyed or even seriously 
 injured. 
 
 The one great claim for the incinerator over reduction 
 is that all infected matter is destroyed and disease is 
 
28 A SECOND COURSE IN HOMEMAKING 
 
 checked. The one great claim for reducing refuse, In- 
 stead of burning it, is that the by-products, especially 
 grease, are too valuable to be destroyed by burning when 
 they can be sold for the benefit of the city. 
 
 Only scientists can decide these important questions, 
 but surely every one of us, if we are intelligent in re- 
 gard to so vital a matter, may be of some help. 
 
CHAPTER III 
 LAUNDRY WORK 
 
 Note to Teachers. 
 
 It will be useless even to attempt to teach laundry work 
 in fewer than five lessons. If a class, having an eighty- 
 minute lesson once a week, can during one term, alternate 
 baking- with laundry-lessons, such an intensive study of 
 these two branches of homemaking will be more profitable 
 than touching on many subjects and not knowing one suffi- 
 ciently well to be able to practise it alone. What only can 
 be done under the guidance of a teacher, is still a lesson to 
 be learned. Give six weeks to laundry if possible. 
 
 Clothes Necessary for Learning Laundry Work. 
 
 It is not always practical to have soiled clothes brought 
 from home by the pupils. Therefore, before beginning these 
 lessons, see that the housekeeping center or school is pro- 
 vided with the following things : 
 
 Table linen 
 
 Bed linen 
 
 Towels 
 
 fEmbroidered centerpiece, 
 Napkins, 
 Doilies, 
 
 Small tablecloth (not really necessary). 
 Sheets, 
 Pillow-cases, 
 Bedspread. 
 
 'Hand towels, 
 Bath towels. 
 Wash cloths. 
 Dish towels. 
 
 Underclothes may be represented by a doll's outfit. This 
 outfit should be made by the pupils, as a part of the lesson, 
 
 29 
 
Doll's Clothes, 
 
 30 A SECOND COURSE IN HOMEMAKING 
 
 " What the baby should wear." As a doll will be useful in 
 many lessons, it is well to have a life-sized baby doll as a 
 part of the necessary equipment of a Housekeeping center. 
 
 Two flannel bands. 
 Two flannel shirts, 
 Two flannel skirts. 
 Two white skirts, 
 Two dresses, 
 Two night-slips. 
 Two diapers. 
 One coat, if possible. 
 
 One or two pairs of black stockings should be kept only for 
 the washing-lesson. 
 
 For colored clothes, use the pupils' checked, cooking aprons. 
 
 To teach how to wash silk, a piece of silk may be kept for 
 that purpose, or one of the girls' hair ribbons. 
 
 When the time comes to wash shirt-waists, one or more 
 girls can bring waists, that need laundering, from home. 
 
 To arrange laundry-lessons so that each lesson for every 
 class shall have a direct relation to the previous lesson, it 
 will be necessary, so far as possible, to have many classes in 
 laundry during the same week, one class leaving the work 
 to be immediately carried on by the next class. An entire 
 lesson should be given to a study of the equipment before 
 actual laundry work is undertaken. 
 
 Laundry Equipment. 
 
 Before doing the first stroke of work a good work- 
 man is sure that he has at hand all the necessary tools 
 and material for the performance of his particular task. 
 This is true of every piece of work, if you would keep 
 your mind and work orderly. 
 
 In this task, first, be sure that you have time enough; 
 hurried work is usually poor work. 
 
 Second, see that the place you have to work in is the 
 best at your command. A light, airy basement is the 
 ideal laundry; but the majority of women must use the 
 
LAUNDRY WORK 31 
 
 kitchen. If the kitchen is also the laundry, great care 
 must be taken that the soiled clothes (many of them un- 
 derclothes) are not about at the time the food is cooking. 
 On wash-day very simple food should be served and as 
 much of this as possible cooked the day before. This is 
 the cleanest, easiest, and most orderly way. 
 
 As the stove will be needed for the clothes-boiler and 
 irons, there will be but little space for pots and pans. 
 
 Stove. 
 
 In some homes, where space and money are plentiful, 
 there are laundry stoves separate from cooking stoves. 
 Such a stove is never blackened, because the irons must 
 be kept absolutely clean ; it is rubbed clean with a dry 
 brush. 
 
 In the majority of homes the cooking-stove is used for 
 irons. Therefore, be very careful that on ironing-days, 
 especially, the stove is rubbed as free from blacking as is 
 possible. 
 
 Tubs. 
 
 Porcelain or soapstone tubs are the best ; wooden tubs 
 absorb odors. 
 
 The most perfect stationary tubs are set away from 
 the wall, but these are seldom found in any apartment. 
 When the tubs are built against the wall it means more 
 care for the housewife, when they are not in use, to keep 
 dry every crack and edge and hidden crevice. 
 
 If galvanized tubs are used, be careful that they do not 
 rust. Dry well and occasionally oil. 
 
 In the country, portable wooden tubs are used ; if they 
 are allowed to become too dry, between washings, they 
 will fall apart. When in use such tubs are placed on a 
 bench, which should be about thirty-six inches high. The 
 
Z2 A SECOND COURSE IN HOMEMAKING 
 
 advantage of portable tubs in the country is, that it is 
 possible to wash out of doors, and fresh air and sunlight 
 sweeten the clothes. 
 
 Stoves and tubs are what are called stationary equip- 
 ment and are usually put in by the landlord ; but every 
 woman or girl is responsible for their condition when 
 wash-day comes. It is only a bad housekeeper who uses 
 her tubs for a storing-place between washings, or who, 
 when she lifts the cover, finds cockroaches because of the 
 damp condition of the tubs. 
 
 Movable* Equipment. 
 
 If the laundress is the right kind of laundress, she 
 will see that all equipment necessary for washing and 
 ironing is on hand and in good repair before wash- 
 day comes. 
 
 In a small kitchen many things, that we have for 
 every-day use, may be utilized in our laundry work, thus 
 avoiding too many things about. 
 
 Rubbing-Board. 
 
 There are three kinds : 
 
 Glass. Which is most easily cared for, and wears 
 longest. 
 Zinc. 
 Wood. Which is the least desirable. 
 
 Wringer. 
 
 This is not a necessity, but helps to make easier the 
 wringing of clothes. It is more economical to buy a 
 wringer of good quality, even if more expensive. A 
 good wringer requires very careful treatment. To keep 
 the rubber-rollers clean, it is very necessary after each 
 washing, to unroll them and wipe them dry. A very 
 
LAUNDRY WORK Z3 
 
 good housekeeper will have a slip bag to keep her rollers 
 in. 
 
 Boiler. 
 
 An oblong boiler is more practical than a round one ; 
 it holds more clothes and fits better on the stove. 
 
 A copper boiler w^ill outlast .all others, but it is expen- 
 sive. 
 
 A tin boiler, with copper bottom, is a very practical 
 boiler to buy. 
 
 An all-tin boiler is cheap but it does not last. 
 
 Any boiler must be carefully dried after each wash- 
 ing. 
 
 Clothes-Stick. 
 
 An old broom-handle is as good a stick, as any other 
 to take clothes from the boiler. 
 
 Pail. To carry water. 
 
 Dipper. The house dipper will answer. 
 
 Agate pan. This is for starching ; the dish-pan will 
 answer. 
 
 Saucepan. To make the starch in. 
 
 Tea-kettle. Be sure it is absolutely clean. 
 
 Three Brushes. 
 
 One for scrubbing the wood-work of board, tubs, 
 etc. 
 
 One for removing very soiled spots from clothes. 
 
 One when it is necessary to use cleaning fluids. 
 
 Wooden spoon. For starch. 
 
 Strainer. For starch. 
 
 Clothes-basket. Large wicker basket is easily handled. 
 
 Clothes-horse or towel-rack. 
 
 Clothes-line and clothes-pins. 
 
34 A SECOND COURSE IN HOMEMAKING 
 
 Get a good clothes-line, it lasts longer; a poor line 
 is not safe. Take the clothes-line down every time it 
 is used. Wipe with damp cloth before using. Metal 
 lines rust easily. 
 
 Clothes-bag for pins. Have this of pretty cretonne, and 
 make it an attractive addition to the kitchen. 
 
 Duster for clothes-line. Any clean duster will answer. 
 
 A clean cloth for wiping tubs, boiler, etc. 
 
 Small piece of clean cloth, always at hand to rub off 
 any spots. 
 
 Equipment for Ironing. 
 
 Ironing-table or board. It should be covered with 
 canton flannel or a coarse blanket, and cotton cloth 
 pinned tightly over this. A drawer in an ironing-table is 
 a great convenience. 
 
 Irons. There are many kinds of irons: gas, electric, 
 which are expensive. 
 
 Nickel-plated. These do not rust. 
 
 Iron ones are the most common and many a laundress 
 will use no other kind. These must be of different sizes. 
 They must be kept smooth. When not in use keep in a 
 dry, clean place. Wash, and heat irons before using. 
 
 Iron-holders. Do not use any old rag for an iron- 
 holder, but take time to make three or four of suitable 
 material. 
 
 Iron-stand. A tin cover may be used for this. 
 
 Wax. To prevent irons from sticking. 
 
 Heavy paper and cloth. To try the irons on ; never try 
 them on the board. 
 
 Materials Used in Laundry Work. 
 
 Soap. Kirkman's, or a soap containing little resin. 
 Ammonia. Mild. 
 
LAUNDRY WORK 35 
 
 Borax. For removing stains and softening water. 
 
 Sal-soda. For cleaning the tubs and pipes. 
 
 Wax. Beeswax or old candles ; for waxing irons. 
 
 Salt. Used for smoothing irons ; also for stains. 
 
 White vinegar. Sets color. 
 
 Alcohol. For stains. 
 
 Sandpaper. For smoothing irons. 
 
 Bluing. 
 
 Starch. 
 
 There are many liquids for removing stains, such as 
 Javelle water, ether, etc., but any girl who is not a 
 trained laundress cannot be trusted with these things ; 
 when not used properly they spoil the clothes. 
 
 We will take it for granted now that every girl who 
 has reached this point in this chapter has a personal 
 knowledge and an intimate acquaintan.ce with every article 
 mentioned above. As in cooking, let us know our tools 
 first. 
 
 Many clever motliers have found substitutes for vari- 
 ous articles of laundry equipment that may for some 
 reason be missing. It will be interesting to hear from 
 any member of the class of any substitution that has taken 
 place in her home. 
 
 The division of laundry work into these five lessons 
 is only one way of doing the work. Any teacher should 
 feel perfectly free to divide the work in any other way 
 which seems to her more practicable. 
 
 LESSON I 
 Body Clothes. 
 
 Clothes which are worn absorb waste matter thrown 
 off from the body in the form of perspiration, and in bits 
 of dead skin which are being constantly rubbed off. 
 
2,6 A SECOND COURSE IN HOMEMAKING 
 
 The food that we eat repairs this waste. Our undercloth- 
 ing, because of this waste matter, becomes damp, sticky, 
 and oily. This condition is unhealthy, for the proper 
 absorption and evaporation of moisture from the body is 
 prevented. Unclean clothes increase the heat of the body 
 in summer and make it colder in winter. A bath every 
 day, winter and summer, followed by clean clothes at 
 least once a week in winter and much oftener in summer, 
 will do much to prevent discomfort and illness. In the 
 case of small children clean clothes will often stop their 
 fretting, which indicates irritation. 
 
 As every girl knows, dirt comes also from the out- 
 side and must be removed, if for no other reason, be- 
 cause dirt indicates the possible presence of disease 
 germs. 
 
 Sorting the Clothes. 
 
 Sorting is the separation of clothes, before washing, 
 into the divisions in which they are to be washed. 
 
 Table linen. Towels, 
 
 Bed linen. Flannels, 
 
 Underclothes, Stockings, 
 
 Handerkerchiefs, Print or colored dresses. 
 
 As the pupils sort the clothes, and before beginning the 
 actual washing, it will make the labor much more inter- 
 esting to know something of the materials that are to be 
 washed. This was found true in the garbage lesson ; 
 every girl knowing all about the disposition of garbage 
 found it much more interesting to take her place and do 
 her work well, as one of the laborers in a great industry. 
 If she failed to care for the ashes, garbage and refuse, 
 she felt herself a poor workman in a big business. The 
 care of the stove was more interesting work after study- 
 
LAUNDRY WORK 37 
 
 ing about coal. Take the following as a reading lesson : 
 
 Linen. 
 
 Linen is not so good for many things as cotton; it 
 wrinkles easily and is much more expensive. For the 
 table it is the best material to use, for its smooth, brilliant 
 texture adds to the beauty of the table ; it looks fresh and 
 clean and when properly laundered lasts well. 
 
 Linen is woven from flax. Flax is a plant which grows 
 from two to three feet high, bears small leaves and blue 
 flowers. When the seeds of flax begin to ripen the plant 
 is pulled up by the roots. Then follows a process called 
 " rippling " by which the seeds are taken from the plant, 
 which is then steeped in water to produce fermentation 
 and to separate the fiber. Then " scutching," which is to 
 remove all woody particles ; then a process called " heck- 
 ling " by which the fiber is combed out, straightened, and 
 the longer threads separated from the woolly mass. 
 
 Making linen of flax is but one of its many uses. The 
 seed is very nutritive ; linseed oil, which is made from the 
 seed, is a great industry. Flax used to be raised on in- 
 dividual farms, and the women of the family took the 
 flax after the heckhng and with their own hands did the 
 spinning, weaving, bleaching, and finishing. 
 
 The cultivation of cotton did much to lessen the neces- 
 sity for linen, and the introduction of machinery did away 
 with flax-growing and weaving as an individual farm in- 
 dustry ; even the dragging up the flax by the roots is all 
 done now by machinery. Hand-linen looms are not used 
 to-day, and many families were ruined when the ma- 
 chinery for making linen was introduced, as their hand- 
 looms were their only wealth. 
 
 In speaking of the process of spinning and weaving 
 
38 A SECOND COURSE IN HOMEMAKING 
 
 linen, you will notice that '' finishing " is the last step. It 
 is in this finishing that the linen manufacturers are able 
 to deceive the public. This finishing or sizing is the gloss 
 on the linen ; it is often simply starch ironed in, and pol- 
 ished hard. The starch will wash out with the first 
 laundering. When you buy linen the way to test good 
 from bad is to rub a piece of it between the fingers ; if it 
 is thickened with starch instead of being really heavy 
 linen, the starch will come ofif on your fingers ; also after 
 you have rubbed a little of the starch out the linen will 
 have a thin look, while good linen will stand rubbing, not 
 losing its firm' appearance. 
 
 Cotton Cloth. 
 
 Underclothes nearly always are made of cotton cloth, so 
 also is what we call " bed-linen." This expression comes 
 from the old times when sheets and pillow-cases were 
 always made of linen. Linen is too expensive now to be 
 generally used for sheets. 
 
 Cotton is now our chief vegetable fiber. At least six 
 billion pounds a year are produced, and the United States 
 raised three-fourths of this. 
 
 Cotton is the white downy covering of the cotton-plant, 
 and the value of the cotton depends upon the evenness 
 and strength of the fiber. In cheap cotton the fiber is 
 about an inch long ; when the fiber is two inches long the 
 cotton is very good. Long fiber cotton is used for fine 
 cotton laces, fine lawn, and muslin goods, while the short 
 fiber cotton is made into inexpensive cloth. One reason 
 why cotton is cheap is that there is only five per cent, loss 
 in preparing it for use. 
 
 There is not time in a book like this to make a study of 
 the manufacture of cotton, but every woman and girl 
 must know good cotton cloth from a poor quality. It is 
 
LAUNDRY WORK 39 
 
 true In cotton, as in linen, that the finish or sizing is de- 
 ceptive. This, too, can be put on with starch which, when 
 washed out, leaves the clothes loosely woven and flimsy. 
 Rub it, and feel it with your fingers and you will soon be 
 able to judge the quality of the cloth. 
 
 Do not blame the woman behind the counter if you find 
 that you have bought a nightgown, for example, that is 
 useless after a few washings. The saleswoman does not 
 make the goods, and does not set the price; very likely 
 she herself has no knowledge of cottons. She is paid to 
 make you buy the nightgown. 
 
 It is well to remember a few good rules about ready- 
 made cotton underclothes. If an article is cheaper than 
 the market price there is usually some reason for it ; if it 
 is being sold at a marked-down sale it is worth while to 
 examine it very carefully. After you have rubbed it in 
 your fingers if it feels thin and loosely woven do not buy 
 it, no matter how tempting the bargain. If one gets 
 good cloth and good work one has to pay for them. 
 
 Colored Cotton Cloth. 
 
 Gingham is made of yarn which is dyed before it is 
 woven into cloth. Cretonne, chintz, and calico are made 
 into cloth and then stamped. 
 
 Outing cloth, which is an imitation of wool, is soft and 
 light and made of cotton. It does not shrink like wool, 
 and the best grades do not fade. 
 
 Flannels. 
 
 Flannel, which is all wool, is made from the soft, hairy 
 covering of sheep and goats. The wool of the llama of 
 South Africa is also used in making stuffs for women's 
 wear. Sheep-raising was a business long before agricul- 
 ture was known ; in fact so long ago that no one knows 
 
40 A SECOND COURSE IN HOMEMAKING 
 
 when man first realized that the wool of sheep was valu- 
 able. As soon as wool began to be used for cloth the 
 sheep-raiser saw the need of improving the fleece. This 
 was done by careful breeding, careful feeding, and by pro- 
 tecting the wool-bearing animals in bad weather ; in other 
 words, the more domestic a sheep is the softer and finer 
 the wool. Much of the wool used in this country comes 
 from Australia, South America, and South Africa. 
 
 The wools used for blankets and carpets come from a 
 lower quality of sheep, where the hair is harder and 
 coarser. 
 
 Cashmere wool is the most costly of all wools, and 
 comes from the cashmere goat in the Himalaya Moun- 
 tains. 
 
 In old times, wool manufacture was a home industry, 
 just as linen was. The beautiful hand-spinning and 
 weaving done then have not been excelled to this day. 
 The first wool machine in this country was in Pittsfield, 
 Massachusetts, in 1790. 
 
 Manufacture of Woolens and Worsteds. 
 
 First, the wool is washed, and the sheep is then 
 sheared; then the wool is beaten to get rid of dust and 
 other impurities, then washed again. This second wash- 
 ing, after the wool is taken from the sheep, is not only 
 needed to remove dirt but a fatty secretion, called " yolk." 
 Wool is washed in a soapy solution, often with soda 
 added; and is passed from one tub to another until it 
 comes from the last tub comparatively clean ; it is then 
 dried, bleached, or dyed. Even after all this, the wool 
 has a matted appearance, and contains some dust and 
 sand. The process of removing this is called " willow- 
 ing," and is done by a machine that gently tears the 
 matted locks apart, and frees the wool of all impurities. 
 
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LAUNDRY WORK 41 
 
 " Mixing " comes next, and is a process whereby wools 
 of different quality are mixed together. If other ma- 
 terial, such as silk or cotton, is to be blended with the 
 wool, it is done at this time. 
 
 Oiling. The wool, after its many washings, is hard and 
 wiry, and in order to restore its natural softness it is 
 slightly oiled while it is being mixed. Up to this point 
 worsteds and woolens go through the same process ; after 
 this the work is dift'erent: worsted thread is combed 
 and the thread twisted until it becomes hard. Woolen 
 yarn, from which woolen goods are made, is simply 
 carded and loosely spun. 
 
 Carding. This process produces a thread whose fibers 
 lie loosely, projecting from the main thread in little ends 
 which form the nap of the cloth. 
 
 Spinning is the art of drawing and twisting this fiber 
 so that it is formed into continuous threads, ready for 
 weaving or knitting. 
 
 Weaving. This is the art of making thread into cloth. 
 
 Stains. 
 
 As a good laundress sorts her clothes she will look for 
 stains. Any garment or article having a stain on it should 
 be laid aside, for if put into hot soapy water it will set 
 the stain and make it difficult to remove. 
 
 Blood Stains. Wash in cold water, then rub with 
 naphtha soap, and soak in warm water. If the stain 
 remains apply a paste of raw starch. 
 
 Chocolate or Tea. Sprinkle with borax, and soak in 
 cold water; then, when put in the boiling wash water 
 the stain will come out. 
 
 Coffee, Fruit. Lay the stained part over a bowl and 
 pour boiling water on it ; have the water come from, a 
 height so as to give it force. 
 
42 A SECOND COURSE IN HOMEMAKING 
 
 Glue. Vinegar rubbed on with a cloth will remove 
 glue. 
 
 Grass Stains. Warm water and naphtha soap should 
 take out grass stain. If white goods ammonia may be 
 added. 
 
 Grease. Warm water and soap ; if that fails wash in 
 gasoline. 
 
 Ink. Let the stained part stand in milk, and when the 
 milk is discolored change it to fresh milk. Wash next in 
 cold water, and lastly wash in warm water with a little 
 ammonia, if the goods are white. 
 
 Kerosene. Use fuller's earth made into a paste, and 
 let this remain on the stain for twenty-four hours. 
 
 Machine Oil. Wash first with soap and cold water, and 
 then rub with turpentine if the stain is not removed. 
 
 Mildezv. Usually it is our own fault if the clothes 
 are mildewed; they have been neglected and left damp 
 in a close place. If they should become mildewed, 
 squeeze lemon juice on the stain, and lay it in the sun- 
 light. If this does not remove the stain, make a paste of 
 soap, starch, lemon and salt, and let this paste stand on 
 the spot for twenty-four hours. 
 
 Milk. If on a colored* dress, wash with cold water. 
 
 Paint. Use benzine or turpentine. 
 
 Perspiration. Soap-suds and sunshine. 
 
 Scorch. Rub the scorched article with lemon and put 
 in the sun. 
 
 Stove Polish. Naphtha soap and cold water. 
 
 Wagon Grease. Rub with lard" and then wash with 
 warm water and soap. 
 
 Wax. Place brown paper over grease spot and press 
 paper with warm iron. 
 
 Wine. Put a layer of salt on the stain ; then pour 
 boiling water over the spot, as in fruit stains. 
 
LAUNDRY WORK 43 
 
 The next step after sorting clothes and looking for 
 stains is to 
 
 Soak Clothes. This is done to loosen the dirt so that 
 the garment will require less rubbing when washed. Add 
 a little soap to the water in which clothes are soaked. 
 The cleaner articles, stockings, and colored clothes, are 
 not soaked. 
 
 LESSON II 
 
 When the pupils come into class they should find the 
 clothes soaking. 
 
 This lesson will represent the morning after the clothes 
 have been soaked overnight. 
 
 First, wring out the clothes. Wash the tubs and fill 
 nearly full of, hot water. Fill the boiler half full of cold 
 water and add enough dissolved soap to make a light 
 suds. Put a coarse, clean cloth in bottom of the boiler, 
 to prevent scorching of clothes. You are now ready to 
 wash, not to talk about it, but to do the actual work. 
 
 In clothes, as in dishes, the cleanest are washed first. 
 
 Table and Bed Linen. 
 
 Put these in one tub of hot water ; use soap freely. As 
 each piece is washed wring it with the hands and drop it 
 in the next tub of water. When all of this first lot are in 
 the second tub, wash again with soap, as before; as each 
 piece is washed and wrung from this tub, drop it in the 
 boiler of cold water. When the boiler is full light the 
 fire, if it is a gas stove ; pull it over the hot fire, if it is a 
 coal stove. Press the clothes down with a wooden stick, 
 which is also necessary to turn the clothes and take them 
 from the boiler. 
 
 While the first tubful of clothes is scalding in the boiler, 
 
 
44 A SECOND COURSE IN HOMEMAKING 
 
 rub out the second tubful of underclothes, which are the 
 next cleanest, in the same manner. 
 
 When the second lot is ready for the boiler, the first 
 should have finished boiling and be ready to take out. 
 Put these in a tub of clear water. Wash the third lot, 
 which will be the very soiled clothes and towels, while 
 the second lot is in the boiler. Take the second lot from 
 the boiling water and put them in the tub with first 
 clothes, and then put third washing in the boiler. It is 
 now time to rinse the first and second clothes. First, 
 wash out and thoroughly clean the tubs that have been 
 used in washing, as they are to be used for the rinsing. 
 Fill both tubs with clear hot water ; rinse and wring from 
 one tub into the other, then wring out into bluing 
 water. The last boiler of clothes should be rinsed in 
 the same way and blued. As the clothes are wrung out 
 from the bluing water separate those that require starch- 
 ing. 
 
 Bluing Water. 
 
 Use clean cold water, and have the bluing ball tied in a 
 cloth, to prevent specks coming on the clothes. Never 
 allow the clothes to stand in this water, as they will be- 
 come streaked, and never, for the same reason, allow them 
 to rest on the bottom of the tub. 
 
 Hanging. 
 
 Be sure the lines are clean and tight. Every time they 
 are used they must be wiped with a clean, damp cloth. 
 See that the clothes-pins- are clean and not broken. Hang 
 clothes of a kind together, and hang white clothes in the 
 sunlight, if possible. All articles should be hung on the 
 wrong side. Hang the sheets out first, as they take the 
 longest time to dry. In hanging fine pieces, and the un- 
 
LAUNDRY WORK 45 
 
 derclothes, be careful that the clothes-pins do not tear the 
 garments. 
 
 Starched clothes must be left for the next lesson. 
 
 LESSON III 
 
 Starched Clothes. 
 
 Bed linen, towels, table linen and handkerchiefs should 
 never be starched. People differ about underclothes. 
 Many care for no starch, while others wish a little, real- 
 izing that garments iron more easily when starched, and 
 keep clean longer. 
 
 To Make Starch. 
 
 Thick starch. 
 
 Half cup of starch, 
 
 Half cup of cold water, 
 
 One quart of boiling water, 
 
 One quarter teaspoon ful of lard or wax, 
 
 One teaspoon ful of borax. 
 
 Mix the starch with cold water, and make smooth ; 
 slowly add lard, borax, and boiling water. Allow the 
 starch to cook about fifteen minutes, and then strain. 
 Use the starch hot. Borax gives stiffness, gloss, and 
 whiteness to clothes ; w'ax keeps irons from sticking. 
 
 Thin starch is made in the same way, except that three 
 quarts of hot water, instead of one quart, are added. 
 Wring out in hot starch while they are still wet. Hang 
 them out of the wind to dry ; wind blows, the starch from 
 the clothes. 
 
 Raw starch. 
 
 Two tablespoon fuls of starch. 
 One half teaspoonful of borax, 
 Two cups of cold water. 
 
46 A SECOND COURSE IN HOMEMAKING 
 
 Dissolve the borax In a little hot water ; mix starch with 
 cold water and add this to the borax. This Is used for 
 starching shirts and' collars and cuffs. 
 
 When cold water is used, the articles to be starched 
 must be thoroughly dry before starching. As each article 
 Is starched, squeeze It and roll It In a towel for an hour 
 before ironing. 
 
 Woolens and Flannels. 
 
 As these require great care to prevent them from 
 shrinking. It Is well to do them on a separate day from 
 the regular washing. All woolen material should be 
 washed In lukewarm water, and rinsed in water of the 
 same temperature. In the first water use a soap solution ; 
 never rub soap on the garment. If woolen garments are 
 not thoroughly rinsed, so that no soap remains, they will 
 not be soft. When washing, do not rub flannels more 
 than Is necessary, as rubbing hardens and thickens them. 
 Use borax and ammonia if the water is hard. Dry flan- 
 nels in the sun or In the air; never near a hot stove. 
 Squeeze dry, and shake well, before hanging. Hang 
 wrong side out. Never let flannels freeze because It 
 shrinks them. White clothes are not Injured by freezing. 
 It Is well to bring flannels Indoors before perfectly dry ; 
 roll them in clean cloths and iron as soon a.s possible. 
 
 Blue flannel will keep Its color better if a tablespoon ful 
 of vinegar is added to the rinsing water. 
 
 White flannels are blued, as are other white clothes, 
 but great care must be taken to have the water of the 
 same temperature as the washing- and rinsing-waters. 
 
 Good Things to Remember about Flannels. 
 
 Plrst. Don't allow them to get very soiled before 
 washing, as rubbing hard injures them. 
 
LAUNDRY WORK 47 
 
 Second. Wash in lukewarm water, one piece at a time. 
 
 Third. Do not soak flannels, as it hardens them; do 
 not boil, as it shrinks them; wash quickly. 
 
 Fourth. Rinsing- and bluing-waters should be of the 
 same temperature as the washing- and boiling-waters. 
 
 Fifth. Shake flannels before washing and shake them 
 after washing, before hanging. 
 
 Blankets. 
 
 Select a clear, windy day in which to wash blankets. 
 Fill two tubs with lukewarm water ; pour a soap solution 
 into one tub and a weak soda solution into the other. 
 
 Dissolve three tablespoonfuls of borax in a quart of 
 water and divide this between the two tubs. 
 
 Shake the blankets ; then put one pair into the first tub, 
 sop it up and down until the dirt seems out of it ; squeeze 
 water out and put in the next tub ; sop up and down as 
 before. Now rinse the blankets very thoroughly in water 
 of the same temperature as the washing water. Run the 
 blankets through a wringer, if you have one. Shake hard 
 before hanging up to dry. Hang, by firmly pinning in 
 many places, so that no great strain may come on any one 
 part of the blanket. 
 
 If there are any soiled spots on the blanket spread it 
 on a board and rub with a brush ; rubbing with the hands 
 twists the fiber. Have fresh water for each pair of 
 blankets. Be sure that the blankets are perfectly dry 
 before they are taken from the line; brush with a soft 
 brush after drying. Fold and place between sheets with 
 a heavy weight on the top ; this is better than ironing. 
 
 Colored Clothes: 
 
 To set the color in clothes before washing: rinse the 
 colored garments in one gallon of water to which has been 
 
48 A SECOND COURSE IN HOMEMAKING 
 
 added, either, one tablespoon ful of salt or one quarter cup 
 of vinegar. Colored clothes should never be soaked. Do 
 not use much soap in washing ; do not have the water hot, 
 only warm; do not use strong, yellow soap or washing- 
 powder or ammonia ; do not rub any soap on the garment 
 but wash in suds. Colored clothes must not be boiled or 
 blued. Dry quickly and dry in the shade. 
 
 If a pupil will remember all of the " don'ts " connected 
 with the washing of colored clothes, she may be trusted to 
 wash them as she would white clothes. 
 
 To Wash Silks. 
 
 Make warm, soapy water of ivory soap. Rub article 
 to be washed as little as possible ; squeeze the dirt out so 
 as not to hurt the weave. Do not use ammonia on white 
 silk ; it makes it yellow. One teaspoon ful of borax dis- 
 solved in a pint of boiling water softens the water. This 
 is sufficient for two tubs of water and should be added 
 to the soapy water. Rinse in two waters ; wring as gently 
 as possible, and hang out to dry. When half dry, take in, 
 roll tightly in clean cloth, towel or sheet ; let it stand thus 
 for an hour and then press. 
 
 Ribbons are washed by spreading them on a clean 
 board, scrubbing them with a soft brush, rinsing well and 
 pressing the same as silk. Do not use too hot an iron on 
 silk; it makes it stiff. 
 
 Stockings. 
 
 Great care should be given to the washing of stockings. 
 Every girl, who studied the first book in this course, 
 knows that clean, fresh stockings mean warmer feet in 
 winter and cooler feet in summer. Stockings half washed 
 are not '' clean " stockings. 
 
 Stockings should be first washed on the right side and 
 
LAUNDRY WORK 49 
 
 then turned and washed on the wrong side. Never rinse 
 stockings in water that has been used for other clothes, as 
 it contains lint. It is well to rinse new stockings in salt 
 water to set the color. 
 
 Silk stockings are washed like other silk goods. 
 
 Woolen stockings are washed the same as flannels. 
 
 Cleaning of Tubs. 
 
 This is the last task connected with washing, and is 
 most important. First, the tubs should be scrubbed to 
 remove the grease and scum. Lint from the clothes is 
 very bad for the pipes ; therefore, they should be flushed 
 with soda water after every washing. If the water runs 
 slowly down the pipes, even after using soda, pour down 
 potash with boiling water. 
 
 Dry the tubs, and the woodwork all about them. Do 
 not use tubs for soiled clothes between washings. 
 
 It will be necessary for every pupil to apply herself very 
 closely if she learns how to wash clothes in these three 
 lessons. 
 
 LESSONS IV AND V 
 
 Ironing. 
 
 It is not possible to learn ironing in two lessons ; for a 
 knowledge of this art comes only with practice. Iron- 
 ing is like cooking; all that the school can do is to start 
 a pupil in the right way. As was taught in the very 
 beginning of the laundry lessons, do not begin to iron 
 until everything for the purpose is at hand. Go over once 
 more these necessary things. 
 
 Ironing table or board, Cloth and paper for trying irons, 
 Flat-irons, Wax, 
 
 Iron holders, Sandpaper, 
 
50 A SECOND COURSE IN HOMEMAKING 
 
 Iron stand, Bowl and cloth for redampening dry spots. 
 
 First, be sure the work of covering the ironing-board 
 is understood. Every girl should be able to cover an 
 ironing-board so that it will be smooth and tight. 
 
 To obtain good results, clothes must be well dampened. 
 Spread each article out on a clean cloth and sprinkle one 
 piece at a time. This is done with the hand or a clean 
 whisk-broom, that is used for nothing else. Then roll the 
 clothes, turning in the edges as you roll. 
 
 Plain articles, such as towels, napkins, handkerchiefs, 
 may be rolled together. After sprinkling and rolling 
 it is a good thing to let them stand several hours before 
 ironing. Starched clothes need to be damper than those 
 that are not starched, excepting cold water starch. 
 
 There are always some clothes that do not require iron- 
 ing, such as knitted underwear, woolens and stockings. 
 It is only necessary to smooth these out well and fold 
 carefully ; they are fresher if not ironed. 
 
 Be very sure that the irons are clean before heating. 
 Place the articles needed for the ironing on the ironing- 
 board, at the right. Iron the coarser things first, as the 
 irons become smoother the longer they are used. 
 
 First towels, then napkins, table doilies, sheets and pil- 
 low-cases, and handkerchiefs. 
 
 Be careful that the hems are properly ironed and the 
 edges even — edge to edge. If there is embroidery on the 
 articles iron this first and on the wrong side. 
 
 Fold hems of sheets together and fold wrong side out. 
 Iron table-linen on the right side. Iron all pieces until 
 dry, that is, until all steam stops rising. 
 
 Underclothes. 
 
 If embroidered, iron as directed. Then the sleeves, the 
 yoke, and lastly the body of the garment. Iron over as 
 
LAUNDRY WORK 51 
 
 large a space at one time as possible, and do the work 
 rapidly, or the garment will dry. 
 
 Skirts. 
 
 The ruffle is ironed first, then the band, and lastly the 
 body of the skirt. 
 
 Any garment with folds and seams should hang for a 
 while before being folded ; it is difficult to get the seams 
 perfectly dry with the iron. Starched clothes require a 
 very hot iron. 
 
 Remember the appearance of napkins and handker- 
 chiefs depends upon the way they are folded. Fold all 
 napkins in the same way so they will look the same on the 
 table. 
 
 Place a Turkish towel under any embroidered article; 
 this will make the embroider}^ stand out. 
 
 Never allow irons, when not in use, to stand on the 
 stove ; they lose their temper, and are not able to hold the 
 heat. 
 
CHAPTER IV 
 BAKING LESSONS 
 
 Note to Teacher. 
 
 The art of baking cannot be mastered quickly. No pu- 
 pil can get an understanding of it in fewer than five les- 
 sons, and even then she will not have gone far; she must 
 practise by herself at home if she wants to know it thor- 
 oughly. If a girl is not enthusiastic enough to work out 
 baking receipts out of school, these few lessons in school 
 will prove useless. 
 
 Suggestion for Plan of Work. 
 
 Taking it for granted that each class has one lesson a 
 week, make every other lesson for ten weeks a baking lesson, 
 in the following order: 
 
 Baked Meats, one week 
 
 Baked Puddings, one week 
 
 Baked Cheese and Vegetable dishes, one week 
 
 Muffins, Corn Bread and Baking Powder Biscuit, one 
 
 week 
 Cookies and Cake, one week. 
 
 This is a very short time to allow for learning to bake, 
 and the author urges, if possible, that more lessons be given 
 on this subject. 
 
 The contents of this chapter can be studied during the 
 weeks of baking. 
 
 Cooking in General. 
 
 There are four reasons for cooking food : 
 
 1. To bring out new flavors. 
 
 2. To please our taste. 
 
 52 
 
BAKING LESSONS 53 
 
 3. Because cooked foods are usually more digestible 
 than raw foods. 
 
 4. To destroy harmful microbes. 
 
 Cooking consists in applying heat to raw food. There 
 are many methods of cooking; the most common ways 
 are: 
 
 Boiling. That is, cooking food in boiling water, the 
 food being covered by the water. 
 
 Stewing. That is, boiling food in a small amount of 
 liquid. 
 
 Broiling. Cooking food directly over a fire or in front 
 of a fire. 
 
 Roasting. That is, cooking meats, or fish, in an oven, 
 allowing the juices to be drawn out into the roasting pan, 
 and basting, or moistening, the roast with these juices. 
 
 Frying. Cooking food in hot fat. 
 
 Baking. Cooking in an oven by heated air. 
 
 Frying is a very common method of cooking, because 
 it is the easiest and the quickest. It is the least health- 
 ful method. In frying, the food absorbs the hot fat, 
 and hot fat is very irritating to the stomach, unless it has 
 been subjected to long and slow cooking, as in the case 
 of baked cakes, cookies, muffins, etc. Even with these it 
 is better, before eating, to allow the fat in them to cool. 
 A muffin is more digestible cold than fresh from the 
 oven. The reason for this is that fat which has been 
 heated and then cooled is more granular ; the water has 
 been driven off in steam, the fat becomes brittle, and thus 
 is more easily broken up in the stomach. 
 
 Baking is a healthful way of cooking food. In baking, 
 the heat of the oven expands the air or gas in the food, 
 the water in it turns to steam, and a part of this water is 
 evaporated while a part remains in the food. It is the 
 steam from the food and the expansion of the gases that 
 
54 A SECOND COURSE IN HOMEMAKING 
 
 work the physical changes in the raw materials that have 
 been mixed together. 
 
 The physical changes consist in a blending of all the 
 materials that make up the food. No substance is lost, 
 but some of the substances are changed. For example, 
 in a cake, after it is baked the sugar is still sugar; the 
 starch is still starch, and the fat is still all there ; but the 
 materials have been blended together, and as this blend- 
 ing takes place new flavors are developed. A proportion 
 of the starch and sugar in the crust will change to what 
 is called caramel. (In the back of this book is a receipt 
 for caramel sauce, and any girl can see for herself how 
 the flavor of sugar is changed by cooking.) (Page 214.) 
 
 In the back of this book are receipts for baking cake, 
 muflins, corn bread and biscuits, baked meats, baked pud- 
 dings and baked vegetable and cheese dishes. 
 
 Let us take it for granted that there are to be at least 
 five lessons in school from these baking receipts, and that 
 all the remaining baking receipts for which there is not 
 time in class will be tried by the pupils at home. 
 
 The first thing to be sure of in baking is that you per- 
 fectly understand your oven, and that it is in the 
 best condition for baking. A freshly made fire is apt to 
 give a hotter oven than one that has been burning for 
 many hours ; but a fresh fire is by no means always pos- 
 sible. Therefore, have your fire as free from clinkers 
 and ashes as you can, and have the coals red. 
 
 For a hot oven, close the damper, open the draft, and 
 be sure that the check is closed tight. 
 
 There are two ways to test an oven : 
 
 I. Place a piece of clean white paper in the oven and 
 time with the clock. If the paper burns in five minutes, 
 the oven is a " hot oven." If the paper takes eight min- 
 vites to brown, the oven is a " moderate oven." 
 
BAKING LESSONS 55 
 
 2. An easier test is to hold the hand in the oven and 
 count. Your hand will feel very hot in six counts in a 
 " hot oven.'' You can count eight before it will feel very 
 hot in a " moderate oven." 
 
 Keep the inside of the oven clean ; do not think that 
 because no one sees it you can neglect this necessary 
 cleaning. 
 
 Doughs or batters, containing a large proportion of 
 eggs, should be cooked in a moderate oven to prevent 
 toughening. Any pupil can see why this is so if she will 
 boil an Qgg rapidly and then boil one slowly ; the first 
 Qgg will be tough. 
 
 In baking doughs, the larger the mass, the lower must 
 be the temperature of the oven. This is so that the heat 
 may have time to penetrate to the middle of the dough, 
 and expand the gas and harden the albumen and gluten 
 before the crust forms around it. If you are baking a 
 cake, for instance, and the crust forms before expansion 
 has taken place, the cake will be heavy. 
 
 An oven which has in it food that is giving off much 
 moisture, or water vapor — com cake, for example — 
 requires more heat. If, at one time, there are several 
 dishes in the oven all throwing off steam, the oven should 
 be hotter than if those dishes are to be cooked in it sepa- 
 rately. 
 
 No brown crust can be formed in baking until the 
 water from the surface has nearly all evaporated. 
 
 Remember that every time you open the oven door to 
 look at what is baking, you allow cold air to enter the 
 oven. On the other hand, don't think for one moment 
 that when the dough is in the oven you can forget it. 
 It is your responsibility every minute until it is thor- 
 oughly cooked. 
 
 If the cake is put on the lower shelf of the oven, the 
 
 ,i 
 
56 A SECOND COURSE IN HOMEMAKING 
 
 greater heat will reach it from the bottom, and the cake 
 will cook more slowly (giving the gases time to expand) 
 than if the cake was first put on the top shelf, where the 
 heat would come on the top of the cake, making a hard 
 crust before the dough was heated through. 
 
 All of these points in regard to the oven have to be 
 known before the mixing and the baking begin, because 
 after the mixture is put together, as little time as possible 
 should pass before it is in the oven and the door is shut. 
 There is no time to study the oven after the batter is 
 mixed. 
 
 Getting Ready for Baking. 
 
 Cover the kitchen table with paper. 
 
 Collect all the utensils and materials that will be used. 
 
 Before you begin work be sure that teaspoon, table- 
 spoon, measuring cup, utensil plate, materials to be 
 mixed, bowls for mixing, flour sifter, baking pans, even 
 paper for buttering pans, are on the table. Every good 
 cook will use such forethought in getting ready so that 
 after she has once begun to combine the food materials 
 she will not have to leave the table until she is ready to 
 put the batter into the oven. 
 
 There are good cooks and bad cooks, and to be a poor 
 cook takes just as much time as to be a good one. The 
 thing that makes a good cook is a thorough interest in 
 cooking. Cookery is an art ; and to succeed in it, you 
 must, while working, give it your whole attention, your 
 common sense, your muscle, and your taste. When a 
 girl is a trained cook, she can use her own judgment. 
 
 Doughs. 
 
 Doughs are made light and porous in the following 
 way; 
 
I— I 
 H 
 O 
 
 w 
 
 w 
 
 o 
 >« 
 
 > 
 
 H 
 W 
 50 
 
 W 
 
 > 
 
 a 
 
 w 
 t/) 
 c« 
 
 o 
 
i 
 
BAKING LESSONS 57 
 
 1. When baking-powder unites with moisture, the gas 
 in the baking-powder is set free. To test this, put dry 
 baking-powder in a spoon, drop a Httle water on it, and 
 at once you will see bubbles of gas. It is this gas in 
 dough that makes it light. 
 
 2. Gas is produced by yeast. Yeasts are very minute 
 plants. These tiny plants, when they come in contact 
 with sugar, so break it up as to produce from it carbonic 
 acid gas and alcohol. This process is called fermenta- 
 tion. The use of yeast is simply to manufacture the 
 gas from the sugar that is in the dough. 
 
 3. Doughs are also made light by beaten eggs. The 
 whites of eggs, especially, can be expanded by beating air 
 into them. Then, when the egg is added to the dough, 
 the air is also added. Batter without eggs can be beaten 
 so hard that air is beaten into the batter. When eggs 
 are used as leavening agents, the whites are beaten sepa- 
 rately, as they will expand much more when they are 
 separate from the yolks. The whites are folded into the 
 mixture last of all, and a; good cook will be careful to 
 break as few air cells as possible. 
 
 4. Soda in combination with an acid such as sour milk 
 or molasses liberates a gas that makes the dough light. 
 
 5. The expansion of water into steam, as the heat 
 enters the dough in the oven, also lightens the dough. 
 
 All material used for leavening must be kept cold, as 
 cold air expands more on being heated than warm air. 
 
 General Rules for Mixing Dough and Batter. 
 
 Two cups of flour require about 4 teaspoons of baking 
 powder. But batter and muffin mixtures require more 
 baking powder to the amount of flour than soft dough. 
 
 When eggs are added, there should be one less tea- 
 spoon of baking powder for each egg. 
 
58 A SECOND COURSE IN HOMEMAKING 
 
 Fats are added to a dough or batter mixture to make 
 it brittle. This is called shortening, and greatly en- 
 riches the dough. Fat should be cold when added to 
 pastry, but melted when mixed with batter. 
 
 Food that is served cold needs more sweetening than 
 food that is to be eaten hot; because warm food tastes 
 sweeter than cold. 
 
 To Test any Batter. 
 
 A cake or corn bread or any soft batter is ready to be 
 taken from the oven when a toothpick (keep a number 
 for this purpose ; do not use a straw from the dirty 
 broom) can be inserted in it and no batter sticks to the 
 toothpick. 
 
 Some Reasons why the Baking is not Always a 
 Success. 
 
 Girls forget to watch the fire, and put on coal at the 
 wrong time. 
 
 They are apt to think that any oven will bake, and so 
 do not test it. 
 
 Cake is not put in the oven at once after mixing. 
 
 The leavening agents are not cold. 
 
 Girls sometimes forget to move the cake from the 
 bottom to the top shelf at just the right time. 
 
 Girls sometimes forget to watch the cake and test it 
 with the toothpick before it is overdone. 
 
 An interested cook is usually a good cook. 
 
CHAPTER V 
 SENSIBLE DIET! 
 
 Note to Teachers. 
 
 The first thing to do in this lesson is to read over the 
 chapter carefully. Each girl should have her book and fol- 
 low as the girls in turn read aloud. The teacher should take 
 all the time she thinks necessary to explain the new words as 
 they occur in the text. It will take all of one lesson to go 
 over the chapter carefully in this way, not omitting the 
 sample meals at the end of the chapter, because until these 
 are clearly understood by the pupils, it will not be possible 
 for them to go on and do original work. 
 
 The second week's lesson may take up the actual cooking 
 of a breakfast, the week following, the preparing and cook- 
 ing of a dinner, and the week after, the preparing and cook- 
 ing of a supper. The combination of foods or the menu 
 used at these meals should be selected in the following way : 
 
 Each girl should prepare at home the menu for an entire 
 day — breakfast, dinner, and supper, — taking into considera- 
 tion the idea of economy, nourishment, digestibility, and 
 balance of foods. These menus will be handed to the 
 teacher, and each one discussed by her before the entire class. 
 Every girl must be made to feel that her work is thoroughly 
 appreciated and in no way be made to feel ashamed of any 
 errors that may occur. After all the menus have been thus 
 criticized, the best menu of each meal should be chosen as 
 the one to be cooked in class. Thus, if a girl has planned a 
 good breakfast, but not so good a supper and dinner as an- 
 other girl, her breakfast should be chosen, while the other 
 girl's supper or dinner should be selected. 
 
 1 This chapter is rewritten from a paper by Eugene Lyman Fisk, 
 M.D., a New York doctor, read by him at a meeting of the Med- 
 ical Society of the County of New York. 
 
 59 
 
6o A SECOND COURSE IN HOMEMAKING 
 
 Sensible Diet. 
 
 Why do we need advice in regard to what we eat? 
 Why should we not eat what we want when we want it, 
 so long as we feel well ? The answer is that we do not 
 know that because we feel well to-day we shall continue 
 to be well ten years hence when the result of our diet has 
 had its effect on our heart, brain, liver, or kidneys. 
 
 We know that the average person is not as strong and 
 well as he ought to be, so that we have the right to con- 
 sider whether there is not possible some improvement in 
 our food, as there is certainly possible an improvement 
 in many of our other daily habits. Wise men have been 
 for some years testing the results of food, and they have 
 found out how an improvement in health is possible. 
 
 There are two ways of treating this subject : 
 
 First. To prepare a daily list of foods, and to ask 
 you to have faith enough to believe that they are what 
 you ought to eat. 
 
 Second. To outline a few important principles in 
 regard to food, and then to let you make up your own 
 bill of fare. 
 
 In this chapter we shall try to make some of the prin- 
 ciples clear, and in addition we shall add a few simple 
 bills of fare at the end. 
 
 The practical questions that confront the housewife 
 are : What is the cheapest, best-tasting and most digesti- 
 ble food that will keep a family in the highest state of 
 health? What are the most important food require- 
 ments? What are the least important? 
 
 The most important foods for the human body are 
 energy foods. These energy foods are called carbona- 
 ceous foods. Just as coal, the simplest form of carbon 
 is fuel for a steam engine, so are the carbonaceous foods 
 
SENSIBLE DIET 6i 
 
 fuel for the human engine. Carbonaceous, or energy- 
 giving foods are sugar, starches, and fats. The sugar 
 and starches are called carbohydrates ; the fats are called 
 hydrocarbons; but the single term carbonaceous covers 
 all. It is well for us to get familiar with these terms. 
 For the average human body about six-tenths of the heat 
 or fuel needed should come from the carbohydrates, 
 namely, sugar, potatoes, bread, cereals, and vegetables. 
 Three-tenths should come from hydrocarbons, namely, 
 fats, butter, oils, milk or cream, and the fat of meat, 
 the latter the least desirable. A person who exer- 
 cises a good deal, or works very hard, needs more fuel 
 food than one who does very little with his body. 
 
 The least important foods are those which we take for 
 the purpose of building up or repairing the body. These 
 are the nitrogenous, or protein foods. We have seen 
 that from' energy-giving foods we should get six-tenths 
 plus three-tenths of our needs. This leaves one-tenth, 
 and that one-tenth should come from what are called 
 proteins. Examples of these are the lean of meat, fish, 
 all flesh foods, white of eggs, and cheese. Certain vege- 
 tables are also rich in protein, especially peas, beans, and 
 lentil. There is protein also in nuts, cereals and bread. 
 These latter foods contain both elements, heat and 
 energy. 
 
 Now, after a skyscraper has been built, we do not keep 
 piling brick and mortar and steel girders into it. A cer- 
 tain amount of wear occurs, and a limited amount of re- 
 pair material is needed right along. So it is with the 
 human body. The body having been built, these protein 
 materials are needed in limited quantities for mainte- 
 nance; not more than 5 per cent, is needed for growth. 
 These proteins can also be used for energy, but they are 
 an expensive source of energy, just as oak or mahogany 
 
62 A SECOND COURSE IN HOMEMAKING 
 
 wood is an expensive fuel to burn in the furnace. If the 
 body takes in too much protein fuel, the intestines become 
 poisoned. Careful experiments by many wise men in 
 this country and in Europe have shown that we can have 
 sound health and strength on about half the quantity of 
 protein or meat foods that are generally eaten. Increased 
 muscular work does not call for more meat, but for more 
 energy food. " More work — more meat " is not true. 
 It is true that a man doing hard outdoor exercise can 
 burn up greater quantities of meat or protein food than 
 a man working quietly in the house, but he may still 
 poison his body, and the meat food is an expensive fuel 
 from a financial as well as a health standpoint. The 
 homemaker, for these reasons, should keep herself and 
 her family from too much of this class of foods. There 
 is less risk of injury from peas, beans, lentils, eggs, 
 cheese, and nuts than from meat. Such foods are like- 
 wise cheaper, so a goodly portion of the protein should be 
 got from food other than meat. Meat makes an acid 
 gas in the intestines, and does not stimulate them, and 
 they are apt to become sluggish and not throw off the 
 poison or waste. Meat, fish, or eggs once a day will 
 keep one's body fairly safe. Many people keep in good 
 health without any meat, but until we know more about 
 it, it is well to keep meat in our dietary so long as it is 
 used in small quantities. 
 
 Other important elements in our foods are the fruit 
 and vegetable acids and alkaline salts, and other in- 
 organic material such as phosphorus and iron. These 
 elements are not exactly foods, as they do not supply 
 energy and are little needed for repairs, although they 
 enter into the bone, teeth, and other tissues, and are 
 needed for growth and to maintain a certain chemical 
 balance in the blood and elsewhere. Lack of these 
 
SENSIBLE DIET 6^ 
 
 elements, especially lime, may cause serious disease. 
 For this reason, we must eat in abundance fruit and 
 green vegetables. These keep the kidneys active and 
 the blood healthy. 
 
 As to arranging a dietary with the above to guide 
 us, it is necessary to have at least a rough idea of the 
 energy requirements of the body. This is measured in 
 what are called calories. Calory means a definite, easily 
 understandable unit of measure. Just as a scuttle of 
 coal will produce a certain amount of steam pressure, so 
 will a definite quantity of food produce a certain amount 
 of heat or energy when burned in the body, — in other 
 words, when digested and absorbed. The body is losing 
 heat constantly, and this heat must be replaced or the 
 body will grow cold and the internal activities will 
 stop. 
 
 A woman weighing 155 pounds requires 2900 calories 
 a day. The number of available calories in the various 
 foods have been determined by scientific experiments. 
 
 Nuts are high in protein and calorific value and can 
 be substituted for meat and other protein foods, but they 
 should not be added to a meal already rich in protein, 
 such as an ordinary Christmas or Thanksgiving dinner. 
 Peanuts, or peanut butter, and apples, form a well-bal- 
 anced ration that would supply the body's needs 'at small 
 expense. Macaroni and cheese also forms a well-bal- 
 anced ration of protein, carbohydrate, and fat. Needless 
 to say, foods must be made digestible by cooking, or their 
 calorific value is lost. 
 
 It is not so hard to think in calories as one might im- 
 agine. Take a dinner and analyze it, — Roast beef, 100 
 calories. Bread 150, Butter 150, Rice Croquettes 128, 
 Baked Potatoes 100, Bread Pudding 128, Sugar (two 
 lumps) in coffee 100. Total 956, about one-third of the 
 
64 A SECOND COURSE IN HOMEMAKING 
 
 day's requirements in calories. This meal has too much 
 protein, but the balance would be restored by lack of 
 protein and more green vegetables and fruit at the other 
 meals. An ordinary portion of these hearty foods aver- 
 ages about 100 calories. 
 
 When one is working hard, the portions of bread, po- 
 tatoes, butter, and rice can be increased and will easily 
 raise the meal to the energy requirement, without the 
 addition of a protein ration. If a man has worked hard 
 and is hungry, help him to more potatoes and vegetables, 
 or simple pudding, but do not increase the meat portions. 
 Corn bread and syrup will carry him far on a cold day, 
 and if he works hard he will burn it up completely ; there 
 will be no ashes, as in the case of meat or other protein. 
 
 The beacon lights I would hang up are as follows : 
 
 To keep you warm and give you energy for work, eat 
 energy or fuel foods, potatoes, bread, cereals, corn bread, 
 syrup, and other sugars. 
 
 To keep your muscles and organs in repair eat a 
 limited and fixed amount of repair foods, meat, eggs, 
 cheese, nuts, flesh foods, peas, beans and lentils. 
 
 Do not increase the repair foods with increase in work 
 or exposure to cold; increase the fuel foods for further 
 energy. 
 
 Eat fruit every day. Canned fruits are good. Cooked 
 fruit is often better than fresh fruit. 
 
 Eat green vegetables whenever you can get them. 
 Thoroughly wash all raw foods. 
 
 Have plenty of bulky vegetables of low food value, 
 like carrots, parsnips, spinach, turnip, squash and cab- 
 bage to stimulate the bowels and give flavor to the diet 
 and prevent over-nourishment. 
 
 Eat slowly and taste your food well, and it will slide 
 down at the proper time. 
 
SENSIBLE DIET 65 
 
 Do not let any one bring a grouch or a cross feeling 
 to the dinner table ; it will upset all the food values. 
 
 A Sample Italian Menu. 
 
 Breakfast 
 
 Apple Sauce 
 
 Scrambled Eggs 
 
 Rolls or Italian Bread 
 
 Coffee or Cocoa 
 
 Lunch 
 
 Polenta with Tomato Sauce 
 Bread Sticks 
 
 Dimier 
 
 Minestra or Vegetable Soup 
 
 Veal Cutlets 
 
 Mashed Potatoes 
 
 Lettuce Salad with French Dressing 
 
 Italian Bread 
 
 Tea 
 
 A Sample Italian Menu. 
 
 Breakfast 
 
 Oranges 
 
 Poached Eggs on Toast 
 
 Cocoa or Coffee 
 
 Lunch 
 
 Split Pea Soup 
 Jam Sandwiches 
 
66 A SECOND COURSE IN HOMEMAKING 
 
 Dinner 
 
 Meat Balls with Spaghetti 
 
 String Beans 
 
 Salad with French Dressing 
 
 Fruit 
 
 A Sample Day*s Menu. 
 
 Breakfast 
 
 Oranges 
 
 Oatmeal with Milk 
 
 Coffee or Cocoa Toast 
 
 Lunch 
 
 Bean Soup 
 Bread and Butter 
 
 Dinner 
 
 Vegetable Soup 
 
 Creamed Codfish Baked Potatoes 
 
 Baked Corn Pudding 
 
 Apple Pie 
 
 Sample of Daily Food Expenditures. 
 
 For Family of Six. 
 
 Father, mother, and grandmother. 
 
 Boy of 15 years. 
 
 Child of 6 years, and baby i^ years. 
 
 The child of six years has four meals a day, and the 
 baby five meals. The total cost is $1.78 or $.29% per 
 person per day. 
 
 This does not provide for anything left over. 
 
SENSIBLE DIET 67 
 
 Breakfast 
 
 Stewed Prunes 
 
 Oatmeal 
 
 Coffee Milk 
 
 Scrambled Eggs 
 
 Buttered Toast 
 Baked Apple for Baby 
 
 COST OF BREAKFAST 
 
 I cup oatmeal $.02 
 
 4 tbsp. coffee 04 
 
 6 eggs 20 
 
 ^ loaf bread 02^ 
 
 y2 lb. prunes 06 
 
 I qt. milk 08 
 
 2^2 tbsp. butter 03^ 
 
 2 
 
 8 tbsp. sugar 02 
 
 I apple 02 
 
 Total $.50>4 
 
 Lunch or Supper 
 
 Pea Soup 
 
 Tea 
 
 Bread and Butter 
 
 Apricots 
 
 COST OF SUPPER OR LUNCHEON 
 
 % lbs. apricots $.10 
 
 1 loaf bread 05 
 
 2 tsp. tea 04 
 
 3 tbsp. butter 04 
 
 I pint milk 04 
 
 L_ 
 
68 A SECOND COURSE IN HOMEMAKING 
 
 2^ tbsp. sugar oi 
 
 Pork for soup 043^ 
 
 I onion 01 
 
 I baked potato for baby 02 
 
 I ^gg 05 
 
 I cup peas for soup 05 
 
 Total $453^ 
 
 Dinner 
 
 Pot Roast with Browned Potatoes 
 Lettuce Salad 
 Bread and Butter 
 Corn Starch Pudding 
 
 COST OF DINNER 
 
 3 lbs. beef >. .$.48 
 
 6 potatoes 08 
 
 I head lettuce 05 
 
 Dressing for salad 03 
 
 1 loaf bread 05 
 
 2 tbsp. corn starch 01 
 
 4 tbsp. sugar 01 
 
 Seasoning for corn starch 03 
 
 I pint milk 04 
 
 I extra pint milk a day for baby and girl 
 
 of 6 04 
 
 Total $.82 
 
 1. What does the protein in foods contribute to our 
 bodies ? 
 
 2. What is carbohydrate in food? Name some foods 
 
SENSIBLE DIET 69 
 
 that contain carbohydrates in large quantities. What 
 does carbohydrate give to our body ? 
 
 3. Name foods rich in fats. 
 
 4. What value is there in food except the protein, 
 carbohydrate, and fats? 
 
 5. Why ajre large quantities of protein and fat-giving 
 food needed in cold climates and during our winters? 
 Why are fruits and vegetables valuable in hot weather? 
 
 6. Can you read food-charts as easily as you read 
 a printed book? This is necessary for intelligent work. 
 
 7. Can you work from printed receipts without help? 
 Master them; you cannot carry a teacher about with 
 you. 
 
 Never think that what you do is as important as what 
 you are. If you learn to respect your body, you will de- 
 mand that the food that nourishes it is the right food 
 as truly as that the house it lives in conforms to every 
 law of health and beauty. 
 
CHAPTER VI 
 DIVISION OF INCOME 
 
 Note to Teachers. 
 
 The purpose of this chapter is to give every girl a clear 
 understanding of such expressions as income, percentage, 
 division of income, household accounts, budget, etc. Every 
 girl should know what it means to keep account of the money 
 coming into a household and the money going out of it and 
 why this is necessary. 
 
 The author of this book suggests that the chapter be read 
 aloud at first, with many pauses; that there should be fre- 
 quent explanations on the part of the teacher; and that the 
 pupils should be given an opportunity to ask questions about 
 anything which they do not understand. The next step will 
 be for the teacher to decide which one of the two methods 
 of keeping accounts here given is the better one for her 
 pupils to practise. To try first one and then the other would 
 confuse the class. 
 
 If the envelope method of keeping accounts is selected, get 
 stout manila envelopes for the purpose. Make paper money 
 to the amount of $20 (one week's wage at a yearly income of 
 $1040), or make $86.66 of paper money — the monthly in- 
 come from the same year's wage. Have plenty of change, 
 as well as some bills. The class must work out the amount to 
 be allowed for each expenditure and put it into the right en- 
 velope. When an imaginary shopping trip is made the list 
 of articles to be bought should be written down by the 
 teacher, and the girl she selects to» do the shopping must 
 take the money needed from the proper envelope and put a 
 slip in its place showing the expenditure. Start every class 
 with a new set of envelopes. 
 
 If the pad method is selected, use sheets like the sample 
 
 70 
 
DIVISION OF INCOME 
 
 71 
 
 given below, and follow instructions as shown later in the 
 chapter. Have enough sheets to give more than one to every 
 pupil of every class. Mistakes will be made at first, and the 
 girls will have to go over the work again and again. 
 
 Weekly Expense Account. 
 For the week ending - 
 
 To expend $ 
 
 Day of 
 Month 
 
 
 20 
 j>er 
 cent 
 
 1 
 
 43 
 per 
 cent 
 
 u* 
 1 
 
 5 
 
 per 
 cent 
 
 !^ 
 
 10 
 
 per 
 cent 
 
 1 
 
 4 
 
 per 
 cent 
 
 S 
 
 2 
 per 
 cent 
 
 1 
 <5 
 
 i 
 
 $ 
 
 16 
 per 
 cent 
 
 8 
 
 1 
 
 to 
 
 100 
 per 
 cent 
 
 3 
 
 
 
 $ 
 
 Savings $ „ 
 
 forward 
 
 Deficit $ 
 
 forward 
 
 
 Monday 
 
 
 
 
 
 
 
 
 
 
 Tuesday 
 
 
 
 
 
 
 ~ 
 
 
 
 
 
 Wednesday 
 
 
 
 Thursday 
 
 
 
 Friday 
 
 To reckon per- 
 centa{(e multiply 
 
 
 Saturday 
 
 
 
 
 
 
 
 
 the total sum to 
 expend by the 
 
 
 Sunday 
 
 
 
 
 
 
 
 
 
 per cent thus, 43% 
 (per cent) of $20. 
 
 
 Total Rec 
 
 elDts i 
 
 
 
 
 a week, is .43 
 times $20.=$8.60 
 .43 
 20 
 
 
 Expenses $.. 
 Savings t. 
 
 
 
 
 8.60 
 
 
 
 
 
 
 Division of Income. 
 
 What is income ? 
 
 The dictionary says that income is the money which 
 " comes in to a person as payment for labor or services, 
 or as gain from business, land or investment." 
 
 The income of an ordinary family is what is paid the 
 father each week for his labor, or what he makes from 
 his store or office ; and added to this is such money as 
 the mother or the children earn by their individual labor. 
 
^2 A SECOND COURSE IN HOMEMAKING 
 
 Sometimes an income may be increased by renting rooms 
 in the home to outside persons. All this money added 
 together makes up the family income. 
 
 Why is it necessary to divide one's income before 
 spending it ? Why must one plan how to spend it before- 
 hand? Because certain expenditures are absolutely 
 necessary to keep us alive, while other expenditures 
 are what we call luxuries — we can live and be happy 
 without them. 
 
 Wise business men and women have taken hundreds 
 of family incomes and have calculated what part or what 
 percentage of these incomes should be spent for food, 
 what percentage for rent, what for clothes, etc. Restau- 
 rants, stores and hotels are run in this way. Experience 
 has shown that the man or woman in charge of a restau- 
 rant will not succeed if he spends more than 43 per cent, 
 of his income for food ; 28 per cent, for the cook and 
 waitresses, or what is called labor ; and i lyi per cent, for 
 rent and all other necessary expenses. The percentage 
 must stay the same whether the restaurant makes little or 
 much money; that is, if he decides that his expenses 
 shall amount to 82^ per cent, of the income, he pays out 
 about five-sixths of what comes in and no more. If he 
 takes in $100 a week, $82.50 will go to buy food, pay the 
 cook and the other necessary charges. If he has a larger 
 restaurant and takes in $1000 a week, he can have better 
 food, more people to work for him, and spend $825.00, 
 but the percentage is still the same ; he is still paying out 
 about five-sixths of what he takes in. 
 
 Now, we should run our homes in much the same 
 way ; but, as a family's income increases, the percentage 
 for food, rent, fuel, becomes smaller. That is, if a man 
 gets $20 a week, he spends (or should spend) about 
 $13.50 for food, rent and heat. If he gets $25 a week, he 
 
DIVISION OF INCOME 73 
 
 spends little more for these necessities, but more for 
 clothes, education, recreation and health. The division 
 of an income differs in different places. Rents in large 
 cities are twice as high as in small towns. Fuel in the 
 country is less than in a city. Carfare is an important 
 item of expense to a man in the suburbs, while it does not 
 count to a man who can walk to business. The division 
 in this chapter is that of the average city family. ] 
 
 There are people so rich that they do not need to divide ■ 
 
 their income before spending it; but many rich people j 
 
 do make this division. Some of them put into their bud- j 
 
 get (that is, their calculations) a certain percentage j 
 
 which is to be given away. Some give away lo per cent. ' 
 
 of all the money that comes in, some even more. Many 
 families fa«il Xp live well, not because they have not ; 
 
 enough income, but because they do not calculate before 
 spending it how it can be spent to the best advantage. 
 
 It is (as every girl knows) the woman, the house- ! 
 
 wife, the mother in the home, who manages the expendi- 
 tures ; and the girls who study this book are the house- i 
 wives of the future. An orderly mind in this matter of ] 
 money and how to spend it, is what is lacking in nearly 
 all homes. To have this clear sense of order in house- I 
 hold management, several things are necessary. ] 
 
 First. A woman must feel within herself the ability | 
 
 to do every kind of housework perfectly with her own I 
 
 hands. This gives a consciousness of power and does ''■ 
 
 away with the feeling of confusion that often comes 
 from facing tasks of which we are not the master. 
 
 Second. Be a good marketer. Forty-three per cent. i 
 
 of the average small income goes out for food. To buy | 
 
 well is almost half of the battle won. I 
 
 Third. Know the value of foods, so that you will ] 
 
 not spend 25 per cent, for water and waste, and only i 
 
74 A SECOND COURSE IN HOMEMAKING 
 
 i8 per cent, for nourishment. Make your money buy 
 just as much as possible of the food that makes bone and 
 tissue and good red blood. 
 
 Fourth. Know how to cook. Make the most of the 
 food purchased, bringing out all the flavor, and assur- 
 ing its digestibility. Never waste any left-over food. 
 
 Fifth. Be an expert at sewing and mending and mak- 
 ing over clothes. A woman who can't sew, trying to live 
 on a small income, will never clothe her family well 
 on the allowed one-tenth of her income. Darn the stock- 
 
 tMJ^,, ,,,,,,, .,xM^,»,.,,.,n..,m))i^ .:,,,.,,,,m£^ 
 
 11 • i I 11 1 1 II P 
 
 "^nn — ^<o — '^^n — ''"^ir 
 
 Fig. 2. Rack for Writing Desk 
 
 ings when the holes are small. Sew on a button when it 
 first comes off; buttons cost very little and take little 
 time to sew on, but one would think they were worth 
 dollars, so many safety pins are used in their place. 
 
 Sixth. A simply furnished, orderly house is the ex- 
 pression of a good housekeeper. When you visit a 
 house where there is a place for everything and every- 
 thing is in its place, you know at once that the housewife 
 has a good business mind. There is one article of furni- 
 ture that is almost a necessity in this home, if accounts 
 are to be kept : that is a desk or table for writing, and a 
 
DIVISION OF INCOME 75 
 
 drawer in which to keep papers. Buy a kitchen table 
 for $2.40, with a drawer, and with square legs. Make 
 an alcohol stain by mixing wood alcohol with enough 
 dry stain to make the required color. Stain the entire 
 table with this. After it is thoroughly dry, rub ofif all of 
 the dry stain with a soft cloth, and lastly, wax with any 
 floor wax or common beeswax. Make a rack for the 
 back of the desk to hold bills, papers, etc. (Any carpen- 
 ter can make a rack like the picture.) Have a tray to 
 hold pens and pencils, a glass ink-well that can be washed 
 and a large blotter. This desk, completely equipped, will 
 make it easier to keep the family accounts; no one is 
 likely to do this work well if the materials are not handy. 
 Remember, no work is accomplished without labor. 
 
 From now on we will imagine five people when we 
 speak of a family : father, mother and three children. 
 Each family has its own standard of living. For in- 
 stance, a family paying $15 a month for rent has dif- 
 ferent food, different clothes, lives in a different way 
 from the family spending $100 a month for rent. Not 
 until the income is more than $icxx) a year does the 
 style of living change much ; then the standard of living 
 is different in every department. In the household with 
 the smaller income, the women work and keep no serv- 
 ant; in the one with the larger income, it is possi- 
 ble to employ a servant to do the housework. Every- 
 thing in the two houses will be different, from the furni- 
 ture to the cut of meat that is bought for dinner. But 
 the woman who makes a pleasant home, and feeds her 
 family well with the smaller income, proves herself the 
 more remarkable business woman, although her window 
 curtains may not cost as much, or her hands be as soft. 
 
 A family cannot be said to have a living wage (or 
 income) unless enough money comes in every week to 
 
^G A SECOND COURSE IN HOMEMAKING 
 
 buy sufficient food to nourish thoroughly every member 
 of the family ; to provide a shelter that gives each person 
 enough room to sleep and eat and live in comfortably, 
 and clothes enough to keep the body v^arm,; to secure an 
 education for the children up to the age of fourteen 
 (at the very least) ; and to have enough money besides to 
 keep the house and its equipment in repair. To be an 
 adequate income there must be some money for recrea- 
 tion (as perfect health is seldom possible without this 
 contrast from work) and a little money to put away 
 against possible sickness. If there is not this ability to 
 save, the wage earners worry, and worry is like poison, 
 it saps the strength that in 2c worker is turned into the 
 labor that is exchanged for money. 
 
 What is the lowest living wage for a family of five? 
 What is the least a. family can live on and keep out of 
 debt? Different writers give different figures, but in 
 New York City $832.00 a year is given as the least, or 
 $16 a week. But $1040 a year, or $20 a week, is a more 
 possible living income. So, in learning how to divide the 
 money that a family spends we will take this sum. 
 
 We learned before in this chapter that with an income 
 of from $832 to $1040, the expenditure for necessities is 
 about the same; with the larger wage, however, more is 
 spent for clothes and extras. 
 
 There are two ways in which it is possible to learn 
 to keep accounts — by envelopes or by weekly pads. 
 With either method, the percentage to be expended for 
 each item is the same. Forty-three per cent, of your in- 
 come, or nearly half of what comes in each week, should 
 be spent for food ; only 20 per cent, for rent (if your 
 family has only $16 a week to live on, not more than 
 $3.20 a week, or about $13.50 a month should be spent 
 for rent). On $20 a week you can take an apartment for 
 
DIVISION OF INCOME "Jl 
 
 $17.33 a month. Only 5 per cent, of your income should 
 be spent for coal and gas, 10 per cent, for clothes, and so 
 on. Starting with the pad system — on one sheet of the 
 pad each girl can work out for herself how her income 
 should be divided. There should be fifty-two sheets in 
 each pad, one for every week in the year. Each sheet is 
 divided into columns giving the percentage of the income 
 allowed for each household expense, and each column is 
 divided into spaces for the days of the week. In the 
 lower, right-hand corner is shown how to reckon percent- 
 age. At the head of each column is a dollar mark. Reckon 
 for yourself how much, with different weekly incomes 
 you should spend- for each item, and then see how 
 nearly you have approached this at the end of the week. 
 If you try. this method of keeping accounts, beside 
 the pad an account book should be always at hand. No 
 matter where you go, take your account book with you (a 
 penny blank book will do), and make an entry in it every 
 time you spend money for carfare, marketing, clothes, 
 rent, etc. Put down the amount you spend' and what you 
 spend it for. At the end of each day enter the total 
 of each expenditure on your pad. For example, " Mon- 
 day " you spend and write in your account book the 
 following items : 
 
 Bread $ .05 
 
 Potatoes and fruit 20' 
 
 Gas (quarter meter) 25 
 
 Shoes mended 50 
 
 New pail 25 
 
 Carrots 05 
 
 Soup meat 10 
 
 Sugar 05 
 
 Milk 07 
 
78 A SECOND COURSE IN HOMEMAKING 
 
 Moving pictures 15 
 
 Carfare 10 
 
 Coal 20 
 
 Month's rent 17-33 
 
 That evening write" in the rent cohimn of your pad 
 after Monday $4.00; for although you pay by the month, 
 a rent of $17.33 comes to $4.00 a week. Your food, on 
 Monday, added together comes to $.52; gas and fuel 
 $.45 ; clothing (that would include the mending of shoes) 
 $.50; you do not put .anything in the insurance column 
 for we will suppose that the collector comes to you on 
 Fridays. Recreation (that takes in carfare and moving 
 pictures) is $.25. The new pail for $.25 will go in the 
 sundries column. 
 
 To practice this method in class, six girls may be se- 
 lected, and each girl may be assigned one day in the week 
 to go on an imaginary shopping trip. The prices of the 
 articles bought by each girl should be entered in the 
 correct column. After the entries have been made for 
 the whole week, add all the expenditures together and 
 see how far out of the way they are. If they come 
 to more than; they should, put the amount under deficit, 
 and realize that you should not spend any more on the 
 accounts where you have exceeded the average per- 
 centage until the amount has been made up. 
 
 Every girl who has the care of the house expenditures 
 may have a pad of this kind. 
 
 To use the envelope method one should have seven en- 
 velopes. At the top of one write " Rent," of another 
 " Food," then " Light and Fuel," " Clothing," " Insur- 
 ance," " Recreation," " Extras." If other divisions are 
 more convenient, they may be used ; these are merely 
 suggestions. In each envelope put the amount of the 
 
DIVISION OF INCOME 79 
 
 week's wages that can be spent for that especial account, 
 calculating on the same percentage basis as that used with 
 the pads. When any member of the family takes money 
 out of one of the envelopes, she must put in its place a 
 slip of paper on which is written the anx)unt taken out, 
 by whom taken out, and what it is spent for. At the 
 end of the week there should be in each envelope either 
 the money or the slip accounting for the money. On 
 the outside of the envelope, the expenses for each day 
 can be entered and added together at the end of the 
 week to see how nearly the amount spent compares with 
 the amount that should have been spent. If the money in 
 the envelope marked " Clothes " is insufficient, you may 
 have to borrow from the envelope marked " Food," but in 
 that case enter the loan on a slip and pay back the 
 " Food " envelope next week. This also can be practised 
 in class with make-believe money and make-believe buy- 
 ing. 
 
 When a woman knows how much money she can spend 
 she should not spend more. A mistake one month will 
 be corrected the next. 
 
CHAPTER VII 
 MARKETING 
 
 Note to Teachers. 
 
 It is not possible to have pupils go to market with the 
 teachers often enough to secure for them any real ac- 
 quaintance with, foods or knowledge of how to buy. One 
 visit to the butcher shop is of some benefit in learning the 
 cuts of meat, but by means of charts in the quiet of the class 
 room a teacher can help her pupils fully as much, if not 
 more. This marketing lesson is one that must extend 
 through the entire year. Every time there is a cooking 
 lesson there will be buying. This buying should be done by 
 the pupils, and after each article is bought and brought into 
 the kitchen it should be examined by the class, the price dis- 
 cussed and the questions asked and answered from every 
 point of view. Have we bought the best for the money 
 spent? Is it clean material? Was the shop sanitary? Has 
 any one any suggestion as to how this particular purchase 
 could have been better made? The teacher will vary the 
 purchases by buying as many different kinds of food as pos- 
 sible. The table of weights and measures on page 158 will 
 help to show the pupils the advantage of buying by the quan- 
 tity. Send a girl out to buy, for example, 2 cents' worth of 
 sugar, 10 cents' worth of butter, a package of farina, and 
 then from the groceries in the kitchen have her measure out 
 the same amount. Compare the percentage of price paid 
 for the small amount with that paid for the large amount. 
 
 How to Learn Marketing. 
 
 Marketing is like cooking, the only way to learn how 
 to cook is by cooking day after day, making mistakes, 
 producing unexpectedly good results, blundering along, 
 
 80 
 
MARKETING 8i 
 
 working, working, working, until finally, you instinctively 
 know the taste of the pudding before you begin to com- 
 bine the ingredients. You know instantly what flavor- 
 ing is lacking in the stew the moment you taste it. You 
 can make an entire meal from the left-overs in the ice 
 box by adding here and combining there ; and never will 
 you waste so much as one Qgg shell. Only then are you 
 a first-class cook. Marketing is mastered in the same 
 way. Not one visit to the market with a teacher can 
 teach you how to buy. All that teachers and books 
 can do is to give you the rules to work by and a few un- 
 derlying principles that you must fit to your exceptional 
 case. Few cases conform exactly to the general type 
 portrayed in books on Food and How to Buy It. Taste, 
 education, amount of money, digestibility, time, all go to- 
 ward making your case different from others. 
 
 Don't begin to market after you get to the store. The 
 ice-box, the window shelf that holds the left-over food, 
 the stale-bread box; these are the first places to visit. 
 Any one can go to the market and buy steak, vegetables, 
 salad, dessert, but only an artist of the kitchen can see 
 in the liquid part of the left-over mutton stew the foun- 
 dation of a clam chowder; or can make good meat balls 
 from the strained off pieces of meat, the few pieces of 
 the stale bread in the bread-box and one onion, by putting 
 them through the meat grinder, and seasoning cor^- 
 rectly. To a woman with a creative mind, the cold 
 cereal of yesterday is not something for the garbage 
 pail, but thickening for soup. All children do not 
 like cereals plain. A wise housekeeper is glad of 
 the chance to give such a child the same nourish- 
 ment in combination with other foods. In that same 
 wonderful ice-box you may find the water that yester- 
 day's corned beef was cooked in, or the vegetable water 
 
82 A SECOND COURSE IN HOMEMAKING 
 
 from yesterday's beets. At once you think of pea soup, 
 using the corned beef water instead of pork, or you will 
 spend five cents for vegetables and use the beet water for 
 soup stock. A few pieces of stale cake are in the cake 
 box; that means that with one egg, a little milk, sugar 
 and chocolate you have the pudding for dinner. 
 
 Now when you start for the butcher's and the grocer's 
 you buy only what will supplement and make into new 
 combinations the food at home. 
 
 What are some of the foundation principles that 
 every housewife should carry with her to the market? 
 We can mention only a few: 
 
 Waste is one of America's greatest faults. 
 
 You want the meat of an tgg to-day rather than the 
 egg shell, but it is wasteful not to foresee that to-morrow 
 morning you will want the shell to clear the coffee. In 
 the same foolish way, women buy meat, and stand and 
 look on while the butcher (having made those women 
 first pay for the entire weight) trims off the fat, and cuts 
 out the bone, and throws this valuable food in a box 
 under the counter to be sold again ; and yet these women 
 know that the bone is good for soup and the fat for 
 frying. Why do they do it? Indifference and laziness. 
 
 Another rule to carry to market is : don't buy in small 
 quantities. The author of this book knows that space is 
 valuable, and that storage place is sadly lacking in most 
 homes, but many buy five cents' worth of this, ten 
 cents' worth of that, because no thought has been given 
 to using what space there is. 
 
 Glass jars take up very little room; they cost only 
 from five to ten cents each, and they last forever. Put 
 a shelf in the kitchen ; and on it a row of quart jars, each 
 holding a dry grocery ; and you have added to the beauty 
 of your kitchen, you have saved money by buying in 
 
MARKETING 83 
 
 quantity, and you have saved the labor of running out 
 every morning for the flour, sugar, cofl'ee and staple 
 articles that should be always in the house. See frontis- 
 piece, '' A Canning Lesson." 
 
 Don't try to buy cheaper than the market price. If 
 butter is selling for 41 cents a pound, and you can buy it 
 for 30 cents, there is something the matter with the 
 butter. When you think you buy 45 cent eggs for 25 
 cents, you don't; you buy only 25 cent eggs. The sales- 
 man deceived you by making you believe you were saving 
 money, instead of telling you that you were paying a high 
 price for bad eggs. 
 
 In some shops sugar, flour, rice, etc., is all done up in 
 pound packages ; *' to save time," you are told. Have 
 the dry groceries you buy weighed out before you. 
 It takes a little more of your time, but you get the full 
 weight for your money. When you buy crackers by the 
 package, you pay for paper and the labor of packing. 
 One half pound of loose soda crackers has 35 crackers, 
 and costs 5 cents. One package of soda crackers has 
 24 crackers and costs 5 cents. You sacrifice eleven crack- 
 ers for the paper package. 
 
 Meat. 
 
 To buy meat to the best advantage a girl must know 
 the different cuts ; which ones are tough and which are 
 tender; where the juicy parts lie; what the proportion of 
 meat is to bone in each cut and why the quality and 
 price of the meat is different in one part from another. 
 This knowledge may be gained by a careful study of 
 meat charts; by asking questions of those who know, and 
 more than all else by going to market and learning by 
 experience. 
 
 To study and acquire a perfect knowledge of the charts 
 
84 A SECOND COURSE IN HOMEMAKING 
 
 given in this chapter is the best way for a class to study 
 this question of meats. 
 
 Tal<e, first, Fig. 3. This is a picture of the bones in an 
 ox. The vertebrae run from the head to the tail. Study 
 the bones in the spine v^ith the help of the text under- 
 neath, so that when you see those bones in the butcher 
 shop you will know at once from which part of the ani- 
 
 Fig. 3. Location of the Bones in the Various Cuts of Meat 
 
 01 to 02, neck; 02 to 03, six chuck ribs; 03 to 04, seven prime ribs; 
 04 to 05, loin or porterhouse; 05 to 06, thick or hip sirloin; 06 to aS, rump 
 piece; 07, where rump is divided into top and tail end; c, d, shoulder- 
 blade; e, e, e, e, cross-rib-piece; f, g, bones in shoulder of beef; h, 
 sternum; i, head of thigh-bone; k, socket; I, ball. 
 
 mal each cut comes. As the beef hangs in the market it 
 is split in two down the back bone. Remember this 
 when you try to locate the bones as seen in the picture. 
 See Fig. 4. 
 
 A careful study of the text under these two cuts will 
 give you a clear knowledge of where the porterhouse 
 steak, the rib roasts, the chuck, the round steaks, etc., 
 come from. No matter, at first, about the cost; learn 
 
MARKETING 
 
 85 
 
 Fig. 4. Side of Beef — New York Method of Cutting 
 
 a, neck; 02 to 03, six chuck ribs; 03 to 04, seven prime ribs; aA to a^ 
 porterhouse roasts or steaks; ^5 to a6, thick or hip sirloin; a6 to a? tAl 
 end of rump; a7 to a8, top of rump; aS to ag, round; aio leg; ft top of 
 rib T'sh'in ' ^' P^'' P''"' "' "'^'^' ^' f' ^'''^^'' ^' should!;; %'c7oss. 
 
86 A SECOND COURSE IN HOMEMAKING 
 
 only the location of the varioiis cuts ; be familiar with 
 the names, and learn what cuts have little and what have 
 much bone. 
 
 Now pass on to Fig. 5 and again study the different 
 cuts; this time with thought as to the price and the 
 quality of the meat. 
 
 The cuts of beef can be divided into three qualities ; 
 first, those from the middle of the back, called ribs. 
 
 Fig. 5. Diagram of Ox 
 
 I, rump or short steak; 2, round; 3, loin; 4, flank; 5, leg; 6, ribs; 7, 
 chuck; 8, neck; 9, brisket; 10, shoulder; 11, navel; 12, plate. 
 
 There are seven of these ribs, as you can see by counting 
 in Fig. 3. They are marked 6 on Fig. 5. Porterhouse, 
 sirloin and Delmonico steaks are cut just back of these 
 ribs. These are the most expensive cuts ; in New York 
 City the meat costs from twenty-four to thirty cents a 
 pound. These roasts and steaks are also the tenderest 
 part, because they are the least muscular, that is the least 
 exercised. There is, as you will see in Fig. 3, a great 
 deal of bone that you pay for when you buy these expen- 
 
MARKETING 87 
 
 sive cuts. As the butcher cuts the meat from nearer 
 the head and nearer the tail he charges less. Cuts from 
 these parts of the beef are the second quality. Rump and 
 round, marked i and 2 on Fig. 5, are the back cuts, and 
 the chuck (marked 7) is the part near the head. In both 
 of these extremities the meat is more muscular. Watch 
 a cow moving its head back and forth, or notice the 
 constant motion of its hind legs, and you will see at once 
 how much more the muscles are used here than in the 
 back. Although this makes the meat less tender and 
 therefore cheaper, we find in these second quality cuts 
 less bone and fat than in the rib ; and the meat has more 
 flavor, and is juicier. The tenderness is gained by lon- 
 ger cooking. The chuck and round make excellent rolled 
 steaks and pot roasts. The round is used because of its 
 juicy quality for making beef broth, beef tea, scraped 
 beef and stew. These second quality cuts, in New York, 
 are from 18 to 24 cents a pound. 
 
 The third quality is the toughest meat; that on the 
 legs, that part below the neck called the brisket (marked 
 9 on Fig. 5) and the meat on the belly, called the navel 
 and plate (11 and 12 on the chart). From the neck 
 we get good stew meat, beef for broiling and mince 
 meat. The brisket, navel and flank are often put into 
 brine and sold as corned beef. The heavy part under the 
 ribs is sold too for stew meat and pot roasts. The price 
 of this meat is from 16 to 18 cents a pound. It is from 
 the legs, or shin as it is called, that much of the good soup 
 meat comes ; the bone adding to the flavor because of the 
 marrow inside and the gelatin from the tissue. This shin 
 or soup meat costs 16 cents for the meat, not counting 
 bone which is thrown in. 
 
 Every part of the animal is utilized. The bone which 
 is not used in our kitchens is ground into manure or 
 
88 A SECOND COURSE IN HOMEMAKING 
 
 turned into numerous articles ; the skin is made into 
 leather, the ears and hoofs into glue; the hair is mixed 
 with mortar; and the horns are cut and molded into 
 spoons and other useful articles. 
 
 Mutton. 
 
 This meat is called lamb if the animal is less than a 
 year old, after the year it is called mutton. The first 
 eight ribs on a sheep are what we call mutton chops, next 
 
 Fig. 6. Sheep 
 
 I, leg; 2, ribs and loin; 3, flank; 4, chuck; 4^^, neck; 5, breast; 6, 
 shoulder. 
 
 to these rib chops and nearer the tail are the loin chops. 
 (These rib and loin parts are marked 2 in Fig. 6.) The 
 loin mutton chops are what in beef we call steaks ; they 
 are better to buy than the ribs because there is more 
 meat in comparison with the bone. When the thin bones 
 of the rib chops are trimmed they are called French 
 chops. 
 
MARKETING 
 
 89 
 
 Fig. 7. Mutton 
 shouldef: ^' "''' ^""^ ^°'"' ^' ^^"^' 4. chuck; 41/2, neck; 5, breast; 6, 
 
90 A SECOND COURSE IN HOMEMAKING 
 
 The leg is the most economical cut of mutton be- 
 cause there is so little waste. The shoulder makes a 
 good, cheap roast for a large family. Roasts, stew and 
 pot pie meat are cut from the shoulder, the chuck and the 
 flank. 
 
 Pork. 
 
 Pork is the flesh of the hog. Pork is more apt to be 
 diseased than any other meat and the ways to know 
 healthy pork from unhealthy should, be known to every 
 
 Fig. 8. Pork 
 
 I, ham; 2, flank; 3, loin; 4, brisket; 5, ribs; 6, shoulder; 7, neck; 8, 
 head; 9, head. 
 
 housewife. Pork should be cooked a long time and it is 
 a good rule to make not to buy pork in hot weather. 
 
 The quality of the meat depends upon many things ; 
 age of the animal, kind of food eaten by the hog, the 
 way the meat is prepared for market and the length of 
 time it has hung after being killed and dressed. The 
 dirty food which many pigs eat is the chief reason for the 
 bad meat which we must avoid in buying pork. 
 
 A large part of the hog is too fat to eat fresh, and 
 that part has to be salted down and sold as salt pork. 
 
MARKETING 
 
 91 
 
 Fig. 9. Pork 
 heldj^T'he^d!^^"^* ^' ^°'"' '^' ^'^'^'^' 5' "bs; 6, shoulder; 7, neck; 8. 
 
92 A SECOND COURSE IN HOMEMAKING 
 
 As in the case of beef and mutton the ribs and loin are 
 the best cuts. These are marked 3 and 5 in the Figs. 8 
 and 9. When ready for the table we know these cuts as 
 pork chops and roast pork. 
 
 The shoulder, marked 6 on the 'charts, is often used 
 fresh for roasting and boiling. 
 
 Ham comes from the leg ; and bacon is pork which has 
 been salted and smoked as well. The brisket, in the belly 
 of the hog, is the part used most often for this bacon. 
 
 Salt pork is made from the flank, the head, the bris- 
 ket. Any of the fat part can be salted, in fact, is salted, 
 down and sold as salt pork. 
 
 Sausages are made from pork; sometimes alone and 
 also in combination with beef or veal. It is very easy 
 to put any left-over scraps into sausages ; the only way 
 you can be sure you are getting good meat is to have 
 confidence in the sausage maker. 
 
 How to Know 'Good Meat From Bad. 
 
 Only by experience can the odor of bad meat be 
 detected. No teacher can convey by words the difference 
 between a fresh and stale odor. 
 
 Good beef is firm, fine-grained, bright red in color, 
 moist, juicy. The fat is light straw color, the suet white, 
 firm, dry and crumbly. 
 
 Bad beef is coarse meat, flabby, dark in color. The 
 fat is dark yellow. The suet oily and fibrous. 
 
 Diseased pork has a dull appearance, with yellowish 
 lumps through the fat and lean. 
 
 Fresh pork has fat which is firm, clear, and white, 
 and the lean meat is pink. 
 
 The price of the different cuts is learned from daily 
 experience, trying different markets until you feel a confi- 
 dence in your butcher. Never go to any market that is 
 
MARKETING 93 
 
 not clean,. Leave any butcher that allows customer or 
 employee to spit on the floor. 
 
 When porterhouse steak sells for 28 cents a pound, 
 round steak should sell for about 20 cents, and the chuck 
 steak in the cuts just back of the neck for 16 cents. In 
 buying the chuck ribs for 10 cents you buy more than 
 one-half bone. In the round, one-twelfth is waste, and 
 in the expensive porterhouse cuts one-eighth. Of course, 
 every girl knows that bone and fat are not really waste, 
 but they are worth only 7 cents a pound not 25 cents. It 
 is well, therefore, to know just the proportion of 25 cent 
 meat and of 7 cent bone and fat that you are paying full 
 price for. Never forget that when you buy meat you get 
 less nourishment for your money than in other food. 
 Such foods as eggs, milk, peas, beans, fish, cheese, give 
 you the nourishment at less cost. Remember that a 
 cheap cut of meat cooked slowly has more flavor than an 
 expensive cut cooked quickly. The best way to reduce 
 the meat bill is to cut down the amount of meat. It is 
 never necessary to have meat oftener than once a day. 
 Other foods can be substituted, such as eggs, cheese, milk, 
 peas and beans. Meat also may be used in combination 
 with vegetables and dough as in meat and vegetable pie ; 
 or in combination with cereal, as in baked rice and meat ; 
 thus the flavor of the meat is extended through a larger 
 amount of food than merely the meat itself. Another 
 way to get a better value for our meat bill money is to 
 buy intelligently, getting cuts that have flavor and little 
 waste and not to pay so much for the tenderness of meat. 
 Depend on long cooking, and as has been said, use every 
 scrap of fat and bone that is paid for. Meat is one 
 of the most expensive items in the family food bill. 
 It will pay to give much study as to how to reduce this 
 steady drain on the income. 
 
94 A SECOND COURSE IN HOMEMAKING 
 
 Fish. 
 
 When you think of buying fish, Friday, very likely, 
 comes into your mind, but you can buy better fish and 
 cheaper fish on other days than Friday, when the demand 
 is less. Learn to appreciate the value of fish. It does 
 not contain all the nutritive value of meat, but it is a good 
 substitute. Buy fish from a fish dealer you can trust. 
 If he cuts ofif the head, fins, etc., make him give them to 
 you if you have paid for their weight. These fish trim- 
 mings are good for chowder. 
 
 Left-over fish can be made into half a dozen good 
 dishes, so it is more economical to buy a good-sized whole 
 fish, and to make it last for two days' meals, rather than 
 to buy a small fish that is just enough ; there will be more 
 meat to the amount of waste in the larger fish. If the 
 fish is cleaned at the fish dealer's watch to see that it is 
 cleaned thoroughly. Above all, learn to tell fresh fish 
 from stale. In a fresh fish the eyes are bright, the gills 
 red, the flesh firm and without odor, the fins firm and 
 erect. 
 
 A stale fish has not firm flesh, has an odor, and after 
 being cooked is watery rather than creamy and is of a 
 bluish appearance rather than white. To test a fish, put 
 it in water ; like an egg, it will sink if it is fresh, and 
 float if it is not. 
 
 It is very dangerous to eat fish that is not perfectly 
 fresh. Buy fish in their season, if you would have them 
 fresh. Fish out of season are kept in cold storage. 
 
 From January to June shad is good. 
 
 September to March Oysters 
 
 June to September Smelts 
 
 May to September Mackerel 
 
MARKETING 95 
 
 
 
 May to October Bluefish 
 
 All the year Cod, haddock and halibut 
 
 A reliable fish dealer will tell you what fish is fresh 
 and in season. Ask before buying. Don't buy frozen 
 salmon and pay a high price, when you can buy fresh 
 cod for less than half the price. Haddock is a good, 
 cheap fish for frying; it is firmer than cod. In buying 
 a fish for boiling have it as firm as possible. 
 
 Buying Vegetables and Fruit. 
 
 Vegetables, like fish, should be bought when in season, 
 for what we want is freshness. You can read book after 
 book on the subject of vegetables, and the writers will 
 tell you to " cook the vegetables the day they are picked." 
 In our large markets it is hard always to buy these 
 perfectly fresh vegetables ; try for this freshness. Po- 
 tatoes, onions, cabbage, beets, carrots, spinach, turnips, we 
 have all the year. Corn, June to November ; cucumbers, 
 peas, squash, string beans through the summer months ; 
 asparagus, March to June ; and so as you go to the vege- 
 table market day after day, you will become as familiar 
 with the different vegetable seasons as a country girl is 
 with the times of the year in which the daisies, the violets 
 and the wild roses come. 
 
 Another thing that is an important part of buying vege- 
 tables is to learn how much to buy. For example, peas 
 in the pod, squash that boils dow^n seemingly to nothing, 
 are deceiving. The following list will be a guide, but ex- 
 perience is the best teacher: 
 
 Asparagus, i bunch will serve 4 people 
 
96 A SECOND COURSE IN HOMEMAKING 
 
 Cabbage, a good, solid one, will serve 8 people 
 
 Cauliflower will serve 6 people 
 
 Carrots, i small bunch will serve 4 people 
 
 Onions, I qt. will serve 4-6 people 
 
 Peas, I qt. will serve 4 people 
 
 String beans, i qt. will serve 4 people 
 
 Tomatoes, i qt, 5 to qt. will serve 6 people 
 
 Greens and salads should be crisp, and should have no 
 appearance of decay or of being bruised or wilted. 
 
 Cabbage and cauliflower should look solid and have 
 no discoloration. Don't buy very large or very small 
 vegetables ; there is much waste in the small ones and the 
 large ones have lost some of their best taste. 
 
 A good pumpkin and a good winter squash will be dark 
 in color, also heavy and hard. 
 
 These are only a few hints ; the rest every girl must 
 learn by marketing, not hurriedly or in a spirit of indif- 
 ference, but going to market just as she goes to school, 
 to learn something. 
 
 A business man would not think of buying goods until 
 by feeling, looking and testing these goods in every way 
 he knew the value of what he was buying, and yet a 
 woman will go to market and take anything the butcher 
 or the grocer gives her. Never let that be said of you. 
 
CHAPTER VIII 
 CARE OF CHILDREN 
 
 Note to Teachers. 
 
 It is very necessary to have either a real baby or a doll 
 in order to make the work in this chapter intelligible to 
 pupils. It is seldom possible, and never fair, to use a real 
 baby for the purpose of experimental work in school classes. 
 A large doll can be effectively used to take the place of a 
 real infant. 
 
 In beginning the study of the child, let us imagine that in 
 the housekeeping center, or school-room, there is an un- 
 clothed, life-sized doll. Each teacher must be the judge as 
 to whether the garments for this doll shall be cut before 
 meeting the class and only the sewing be done by the pupils, 
 or whether the first class of pupils shall actually begin the 
 work by cutting out the garments. It will be a loss to the 
 girls both in interest and experience if they do not make the 
 clothes themselves. Every class can take its part in the sew- 
 ing, each class taking up the work where the last class left 
 off. In this way it should not take more than two days, at 
 the longest, to clothe the doll. 
 
 Clothes for the Young Baby. 
 
 A baby does not need a lot of expensive, useless things, 
 but only enough to keep it warm, fresh, and dainty. 
 
 The clothes should be made by hand rather than pur- 
 chased ready-made, for clothes made by hand give better 
 value for the money expended, and they will last longer. 
 Inexpensive material may be used, but, of course, goods 
 of better quality wear longer, if they can be afforded. A 
 baby's clothes should be extremely simple, never over- 
 trimmed, and ready when the infant is born, 
 
 97 
 
98 A SECOND COURSE IN HOMEMAKING 
 
 Necessities for a Baby. 
 
 A number of diapers of canton flannel, or from two to 
 four dozen of bird's-eye diapering, 
 Four flannel bands, 
 Three wool shirts, 
 Two flannel skirts, 
 
 Two white skirts (these are not necessary at first), 
 Two or three dresses. 
 Three night-slips. 
 One cap and coat. 
 Two flannel or knitted blankets. 
 Three pairs long white stockings, for winter. 
 
 Soft lawn or nainsook is the best fabric for slips and 
 skirts. The cloth should be washed before being made 
 up to protect the tender skin of the baby from chemicals 
 that may have been used in bleaching the material. 
 
 Fig. 10. Wrapper 
 
CARE OF CHILDREN 
 
 99 
 
 Nightgown 
 
 It will be necessary to buy paper patterns ; the cost 
 is only ten cents each. 
 
 Diaper. Eighteen inches wide, one yard makes one 
 diaper ; twenty inches wide, ten yards make nine diapers ; 
 twenty-four inches wide, four yards make three diapers. 
 Never use rubber diapers. 
 
 Band. Three quarters of a yard of flannel for four 
 bands. A small baby wears a flannel or knitted band as 
 a safeguard against rupture, or as a support to its little 
 body, and for warmth. Bands should be made of fine, 
 white flannel. 
 
 Bands should be cut, and the goods left with raw edges, 
 so that the bands will stretch, or they may be torn straight 
 across the goods. Make them six inches wide and eight- 
 een inches long. These should be worn only two months. 
 
 Shirts. The baby should have at least three all-wool or 
 silk-and-wool shirts. 
 
loo A SECOND COURSE IN HOMEMAKING 
 
 Fig. 12. Flannel Skirt 
 
 Merino shirts are 
 the best. Do not get 
 the first size, as the 
 baby outgrows them 
 too soon. The second 
 size will fit for a long 
 time. 
 
 Flannel skirts. 
 
 These should be made 
 to hang from the shoul- 
 ders, and not with a 
 band to pin around the 
 abdomen. A white 
 skirt is not necessary 
 for a young baby. The 
 flannel skirt should be 
 
 2J inches long; if a white skirt is used make it of cambric 
 or nainsook. 
 
 Dress. Twenty-seven 
 inches wide goods take 
 two and five-eighths 
 yards; thirty-six inches 
 wide goods take two 
 yards. Dress when fin- 
 ished twenty-seven inches 
 long. Neck should be 
 fastened with tape, not 
 buttoned. See Fig. 13. 
 
 Nightgown or night- 
 slip. Twenty-seven in- 
 ches wide goods two and 
 one-eighths yards. Open 
 in front. See Fig. 11. 
 
 A pinning-blanket is not necessary, and it prevents 
 
 Fig. 13. Dress 
 
CARE OF CHILDREN 
 
 lOI 
 
 the baby from using 
 its feet freely. 
 
 It is necessary, in 
 winter especially, to 
 protect a baby from 
 draft ; a wrapper such 
 as shown on page 98, 
 made of Scotch flan- ^^^^ ^4- Flannel Sacque 
 
 nel or outing flannel, is a useful garment for this pur- 
 pose. A paper pattern can be bought for ten cents. Tie 
 the wrapper at the neck with ribbon to match the flannel. 
 
 The flannel sacque as shown in Fig. 14 is worn for the 
 same reason as the wrapper, to protect the baby from 
 draft. The sacque is so simple that no pattern is neces- 
 sary. Cut the flannel as in Fig. 15, making a hole in the 
 middle for the neck and an opening in the front and at 
 the sides as in the picture. Bind it all around with bind- 
 ing ribbon or work a blanket stitch around the entire 
 edge. Tie together i and i, 2 and 2, 3 and 3, 4 and 4. 
 
 Topics to be Discussed while Sewing. 
 
 These lessons on 
 care of a baby are 
 difficult lessons for 
 grown-up people and 
 still more difficult for 
 girls to learn, for 
 there are many facts 
 that must be learned 
 by heart. It is easy 
 to have near us in the 
 kitchen the many re- 
 ceipts for cooking. 
 Fig. 15 and if our memory 
 
102 A SECOND COURSE IN HOAIEMAKING 
 
 fails, we have simply to turn to the proper page in the 
 cook-book ; but it is not possible to carry about directions 
 how to give a tiny, irresponsible child its best chance for 
 health and happiness. The rules that lead to this every 
 girl must make a part of her spirit and her mind. She 
 must know by heart the right thing to do at the right time. 
 The care of little children is a much more serious occupa- 
 tion than any other. An infant is absolutely helpless, and 
 the entire responsibility for its very life falls on the girl 
 or the mother who has it in charge. While we are sew- 
 ing the clothes for our make-believe bab}^ a great many of 
 these important facts about the real baby may be learned. 
 If the baby in your house is sick, the first thing for the 
 girl or the mother to do is to see a doctor or a nurse and 
 find out where the trouble lies. Do not take the advice of 
 neighbors; they mean well, but the advice is often igno- 
 rant. 
 
 Before proceeding farther on this subject of children, 
 it seems to the author that a tribute should be paid to the 
 big sisters who take much care of the tiny members of 
 the family. This responsibility means constantly sacri- 
 ficing the playtime of the day, and it means endless pa- 
 tience on the part of these older sisters. But this posi- 
 tion of " minding the baby " is taken almost always with 
 a spirit of love and unselfishness — a spirit that is one 
 of the most beautiful things in our city life. 
 
 It needs more than love and an unselfish spirit to care 
 for a baby. Every girl must have knowledge, and she 
 must learn to control herself and to control the infant in 
 her charge. It is not enough to know that the baby 
 should not eat candy or suck a comforter; one should see 
 that he does n't. Every girl who takes the responsibility 
 of a little brother or sister must see that rules are obeyed. 
 Let every girl from this day on make this firm resolution : 
 
CARE OF CHILDREN 103 
 
 " As I know the laws of life, I will do- all in my power to 
 keep them and to enforce them." This strengthenmg of 
 the will and this power of control are more important 
 than any other education in the world. 
 
 Clothing. 
 
 As our minds are on the subject of the child's clothes 
 while our hands are busy working on these garments, it 
 \w\\\ be natural to begin our talks with the subject of 
 clothing. These facts will be repeated many times in 
 connection with washing the clothes, dressing the baby, 
 etc. Let every pupil who studies this book drop forever 
 from her mind the idea that the important subjects of life 
 are known after once being studied. The remark is con- 
 stantly made by school-girls, " I studied that," or '' I did 
 that last term ; I don't see why I need to learn it again." 
 The pupils who are now taking this lesson for the first 
 time, at fifty still will be studying the subject, " How to 
 take care of the baby." 
 
 Diapers. 
 
 Diapers should be washed every time they are soiled, 
 and dried, if possible, in the sun and open air. Never 
 dry a diaper and use it again without washing. Keep 
 diapers in covered pails until washed ; and really soiled 
 diapicrs should be washed out at once. 
 
 Very few clothes are needed by the baby in hot 
 weather; a diaper and a gauze shirt are often, enough. 
 More harm is done by putting too many clothes on a baby 
 than by not putting on enough. It is because babies are 
 loved so much and seem so frail to grown-up people and 
 to big sisters that the fear of their taking cold is exag- 
 gerated, and so the baby is wrapped up until its body is 
 too warm, and the child finds it hard to use its limbs or 
 
104 A SECOND COURSE IN HOMEMAKING 
 
 to breathe the fresh air. The body of a tiny child is 
 warmer than the body of old people, and it feels the heat 
 more. The skin wants to breathe, and the air wants a 
 chance to enter the pores of the skin. It is the fresh air 
 that gives life, and yet some babies are wrapped up as if 
 fresh air were a poison and must be kept away from the 
 little lungs. 
 
 Perfect circulation is necessary, if a baby is to have 
 rich blood, and good air must enter the lungs, and the 
 clothing must be loose to insure this circulation. Fresh 
 air cannot enter the lungs of any child that has a shawl 
 wrapped around its head or has so many clothes on its 
 tiny body that its lungs cannot expand. 
 
 The only way a baby exercises is by screaming, kick- 
 ing, and squirming. Tight clothes prevent this. 
 
 The baby's clothes should be thin, light, and soft, and 
 always without starch in them. They should hang from 
 the shoulders. 
 
 For a baby to sleep well, its clothes should be loose. 
 Remember, if an infant is too warm, its sleep will be rest- 
 less. 
 
 A child suffers from wet clothes, but cannot tell of its 
 discomfort. It is for the one in charge of the baby to 
 have such a spirit of thoughtfulness and kindness that 
 she will change those clothes as soon as they become wet 
 or soiled. 
 
 Before Birth. 
 
 The care of a baby should be started before it is born, 
 and there are many things that even schoolgirls can do to 
 help their mothers in this important event. Of all the 
 babies who die under one year of age, thirty-five per cent, 
 or over one-third, die before they are a month old. 
 Many of these babies die because at birth they are weak 
 
CARE OF CHILDREN 105 
 
 and sickly, and this is due largely to the fact that their 
 mothers did not have proper care during the months be- 
 fore they were born ; so that every girl will see that one 
 way to save the life of her baby brother or sister is for 
 her to help the mother as much as possible before the 
 baby is born. 
 
 In the first place, more respect should be shown to all 
 women at this time. Very often a woman is irritable 
 when she is carrying her child. This is because she is 
 uncomfortable, and her whole nature feels the discom- 
 forts and hardships of life more than at any other time. 
 It is a small part of the burden to take if the children of 
 the family show great patience toward the mother at 
 this time. Remember she is about to give a human life 
 to the world. This is the hardest thing that a woman 
 does, and her children can help her by being considerate 
 and patient. Another way a girl can help is to spare the 
 mother all the steps and all the housework possible, never 
 allowing her to carry the coal or lift any heavy weight, 
 taking from her as much of the cooking, bed-making, 
 cleaning, and care of the house as is practicable. 
 
 In many cases the big girls of a family hear more 
 about such institutions as settlements, milk stations, and 
 hospitals than does the mother. It is, therefore, the 
 daughter who will see that her mother has the address 
 of a good trained nurse or a good hospital or the best 
 possible doctor before the time of her confinement. This 
 will relieve the mind of the woman, and will be of great 
 benefit to the tiny baby. 
 
 Some of the causes which weaken the mother before 
 the birth of the child are, as has been stated, doing too 
 much heavy work and being overburdened with too many 
 cares. Beside this, improper food, irregular meals, and 
 lack of rest and sleep reduce her strength, and she has 
 
io6 A SECOND COURSE IN HOMEMAKING 
 
 not the proper strength to give the baby who is depend- 
 ing upon her. 
 
 Every child has a right to be born healthy. Life is a 
 hard battle, even if wo. have all the strength that is our 
 due, but it is unfair, if it can be avoided, to start a baby 
 with a weak body. If every schoolgirl feels the crying 
 need that a woman who is bearing a child should be in the 
 best physical, mental, and spiritual condition possible, it 
 will do a great deal to make better men and women in the 
 coming generation. Heredity is what a baby gets from 
 its father or its mother, and environment is the condition 
 under which the child comes into the world, and the con- 
 dition under which it lives and grows to be a man or a 
 woman. A great deal has been said about heredity, that 
 a baby could not help being this or that because it in- 
 herited it from its father or mother; but now we know 
 that environment — that is, conditions over which v^^e 
 have control — have more to do with the life of a child. 
 
 The Nursery. 
 
 The nursery is the room in which the baby sleeps. 
 This room should be free from all unnecessary articles 
 that collect dust and interfere with the circulation of the 
 air. Even while the class is sewing on the doll's clothes, 
 let it take time to look, at the model room that has been 
 selected for a nursery. It is the mother of the house 
 who, in most cases, decides where the children, including 
 the baby, shall sleep ; it is she who furnishes the rooms ; 
 consequently schoolgirls have little power to carry out 
 individual ideas excepting by suggestion. Every girl has 
 a right to her own ideas and taste, and the chance will 
 come when she can furnish a nursery her way, and in the 
 meantime she can help, and often advise her mother. 
 
 The baby's room should be the room that the sun shines 
 
CARE OF CHILDREN 107 
 
 in, if there Is such a room in the house. Grown people 
 spend much time at the shop, the factory, the school, or 
 in the street. The baby spends at least three-fourths of 
 every day at home, and it needs the sun to help it grow — 
 surely as much as a flower does. If any big girl makes 
 a crib for her baby brother or sister, she should have only 
 such trimming as can be easily taken off and washed. 
 Even though schoolgirls cannot regulate many things 
 about their parents' house, they can often detect close air 
 in a room when the mother does not notice it. This is 
 because the mother, steadily staying in the house, does not 
 get the contrast which her girls get, who constantly run 
 out into the open air. When the air in the baby's room 
 seems impure, open the window wide for a few moments, 
 taking the baby into another room while you thus change 
 the air of the nursery. If the girls of this class can pre- 
 vent it, do not dry the diapers in the room where the baby 
 is sleeping; don't cook food there; and it is better not to 
 have the gas burning at night in the nursery. 
 
 Your baby does not want too much heat in the room 
 any more than it wants an over amount of clothes. 
 Thermometers do not cost much; make your mother a 
 present of one, and keep it in the nursery. Never let the 
 thermometer go above seventy degrees. If it does, open 
 the window a little from the top and bottom, and let the 
 overheated air out and the fresh air in. 
 
 Have the room the baby lives in a bright, pretty room, 
 but not fussy. The baby and its equipment need all the 
 space possible. Nothing is more beautiful than a nursery 
 that in every detail shows that it belongs to a little child. 
 The bed in this nursery should be a crib or a single bed, 
 for a baby should sleep alone, and never with a grown 
 person. 
 
io8 A SECOND COURSE IN HOMEMAKING 
 
 Nursing a Baby. 
 
 Again, the pupils of this class may say that this is their 
 mother's business, but for three reasons it is everybody's 
 business to learn about this subject. First, because it 
 makes every one anxious to help a nursing mother so 
 that she can better perform this great obligation to her 
 child. It makes every one respect her and show this 
 respect in every possible way. And, third, this subject 
 is so important that girls should begin to realize it when 
 they are young and when there is time and opportunity 
 to study about these things. 
 
 These are a few of the reasons given by the Board of 
 Health in New York City " Why a Mother should nurse 
 her Baby." 
 
 1. One death out of every five which occur at all ages 
 is that of a baby under one year of age, and the greatest 
 number of these deaths is in bottle-fed babies. 
 
 2. In the city of New York during 191 2, 3392 babies 
 under one year of age died from bowel trouble, and nine 
 out of every ten of these babies were bottle-fed. 
 
 3. Mother's milk is the only safe food for a baby dur- 
 ing the first six months of its life. 
 
 4. Cow's milk or prepared food can never equal breast 
 milk as the proper food for the baby. 
 
 5. Breast-fed babies rarely have bowel trouble. Bottle- 
 fed babies rarely escape it, particularly during warm 
 weather. 
 
 6. Babies fed on breast milk show the best develop- 
 ment ; the teeth will appear at the proper time ; the mus^- 
 cles and bones will be stronger, and walking will not be 
 delayed. 
 
 7. A breast-fed baby is not so likely to have bronchitis 
 or croup, and, if attacked by any disease, has a much 
 better chance of living than a bottle-fed baby. 
 
CARE OF CHILDREN 109 
 
 8. Pneumonia in babies is fatal more often in bottle- 
 fed babies than in breast-fed babies. 
 
 There is a great deal that mothers should know about 
 nursing their babies that schoolgirls must learn later, but 
 one fact let every girl know by heart and teach to as 
 many women as she can. A baby must be nursed only at 
 regular intervals and at the same time each day. A 
 doctor, a trained nurse, or any milk station will tell a 
 mother how far apart these intervals should be, and then, 
 no matter how hard the baby cries, no food should be 
 given between times. Remember, when little girls or 
 women give children what they cry for because they cry 
 for it, it shows unkindness and selfishness, and is cruel to 
 the child. 
 
 Children's Diseases. 
 
 A little knowledge as to the signs of illness is neces- 
 sary, so that girls can be ready to act in time to prevent 
 serious sickness. If you have not sufficient knowledge to 
 know when the baby is sick, you will not know when to 
 tell your mother to send for the doctor. 
 
 The common diseases of children are the following: 
 
 Colic. This can be known usually by the sign of pain, 
 hard crying, and drawing up of the feet. 
 
 If this happens, get the feet warm, and put a hot 
 flannel on the stomach and rub the stomach gently. No 
 young girl should give medicine. If the pain continues, 
 call at once on some one with experience. 
 
 Convulsions, You can recognize a convulsion by a 
 choking sound, spasmodical breathing, stiffness of the 
 body, eyes staring, hands clenched, and mouth firmly shut. 
 
 Send for the nearest doctor and while you are waiting 
 for him, put the baby in a hot bath, and, if this does not 
 relieve it, soak the feet in mustard water. 
 
 
no A SECOND COURSE IN HOMEMAKING 
 
 Constipation. This is the responsibility of the older 
 members of the family toward the little children. Small 
 children cannot know the importance of having their 
 bowels move every day and at the same time each day. 
 It is one of the duties of big girls to train their baby 
 brothers and sisters to form this habit of regularity. 
 Begin this training when the baby is only two months old. 
 Buy a small chamber not larger than a pint bowl. Let 
 the mother or sister hold this between her knees and 
 place the baby on the chamber, with its back against her 
 chest and its body firmly supported. Do this twice a day, 
 always at the same hour, after the morning and evening 
 feedings. After the baby has learned to use a chamber 
 at regular times, he is benefited physically ; whoever 
 cares for the baby is saved much labor; and, above all, 
 the danger of future constipation is less. Let no girl ever 
 lose sight of the fact that constipation is a fearful danger ; 
 the system becomes clogged and finally poisoned, often 
 for no larger reason than that children forget, or are in 
 too much of a hurry, to attend to the cleaning-out of their 
 beautiful, wonderful bodies. 
 
 If the children, in spite of care, become constipated, 
 the following simple rules remedy this : see that the baby 
 often has cool boiled water, and make the small children 
 drink at least one glass of water before breakfast, and 
 five or six glasses during the day. Fruit juice is good for 
 little children ; fruit for older children. Constipation is 
 occasioned sometimes from eating too much bread and 
 potatoes and not enough green vegetables. If big sisters 
 will feel responsible for the regularity of their little 
 sisters, and keep a few simple rules, they will be doing a 
 great work. 
 
 Diarrhea is too frequent movements of the bowels, and 
 comes usually from indigestion ; two or three loose move- 
 
CARE OF CHILDREN in 
 
 merits a day may be the beginning of a serious illness. 
 The baby is sick when it vomits or has diarrhea ; it is 
 seriously ill when it has several loose, green, passages a 
 day. Stop all food, give cool boiled water, and take the 
 baby to a doctor. Older children often have diarrhea 
 from buying and eating what the little stomach can not 
 digest. Giving a penny to a child to keep it quiet is a 
 cruel act to the child ; there is no kindness in it. If the 
 child in your care has diarrhea, there are two things to 
 do: stop all food and keep him quiet. If he is not better 
 in five or six hours, ask a doctor's or the nurse's advice. 
 
 Earache. If your baby screams as if with pain, puts 
 his hand to his head, and cries when he is touched, the 
 trouble is often earache. No girl knows enough to treat 
 the ear. Do not even drop oil or hot water in the ear. 
 Put a hot water-bag or a warmed piece of flannel against 
 the ear; but if this does not stop the cries, carry the baby 
 to the dispensary or to the nearest nurse. Nurses do not 
 treat diseases, but they can tell us the very best place to 
 go and how to get there. 
 
 Croup. This usually comes to a child at night when it 
 is difficult to get the doctor or nurse at once. Croup 
 begins with a dry, hard cough, and the baby shows diffi- 
 culty in breathing. While the father, or some one, is 
 getting dressed to go for the doctor, the big sister can do 
 the following things : start the tea-kettle boiling and let it 
 boil in the room with the baby, for the steam helps it to 
 breathe. Also, hot cloths put on the throat may relieve 
 the child. The room should be kept warm. This is all a 
 young girl can do except to keep her head and help the 
 family to keep calm, and get the advice of a doctor or 
 nurse, not a neighbor's advice. 
 
 Measles begin with sneezing, watery eyes and nose, a 
 cough, and an eruption appearing on the face and neck. 
 
112 A SECOND COURSE IN HOMEMAKING 
 
 Under these conditions keep the baby warm, out of all 
 drafts, and quiet until the doctor comes. And keep the 
 sick one away from all other children if there is any erup- 
 tion until you have seen a doctor, as so many diseases are 
 contagious. 
 
 IV hooping-cough. This also is very contagious. It 
 begins like an ordinary cold, growing more severe as time 
 goes on, until the child begins to " whoop." It is not a 
 dangerous disease, except with tiny babies, but it means 
 suffering and terrible discomfort. Children are apt to 
 vomit when they cough, and this requires much labor and 
 much patience on the part of big sisters. 
 
 Mumps is indicated by a swelling beneath the ear and 
 a sore throat. Take the child to a doctor if you fear 
 mumps. It sometimes proves very serious, always pain- 
 ful. An ordinary case is over in nine days. 
 
 If a child shows symptoms of serious illness, put him to 
 bed at once. Keep all other children out of the room 
 until the doctor comes. And do not wait until to-morrow 
 to send for the nurse or doctor. Send at once. 
 
 Don't get irritated at your baby if he seems cross. He 
 may be ill. Look for the following signs : a hot, dry 
 skin means fever. Vomiting means the baby is trying to 
 get rid of something that is n't digesting. If he won't 
 nurse or take his bottle, there is surely something wrong. 
 If he has a cough, find out at once if it is serious. 
 
 A cross and fretful baby is usually a sick baby. A well 
 baby sleeps most of the time and is happy when he is 
 awake. 
 
 Most children's sicknesses and deaths can be prevented 
 if we big people know what to do, and do it. 
 
 Now, I am sure that the doll clothes are finished. Let 
 us lay them on a chair near the fire, and with the doll as 
 our baby we will have a lesson in: 
 
CARE OF CHILDREN 113 
 
 How to Bathe a Baby. 
 
 This is not to be talking merely, but really doing the 
 work, except that we shall not put the doll actually into 
 the water. 
 
 A baby can have a tub bath after it is ten days old. It 
 should not be bathed for one hour after feeding, and if 
 the room is cold in the morning, bathe the baby just be- 
 fore he is put to bed for the night. 
 
 Get everything ready for the bath before undressing 
 the baby. See that the room is warm. 
 
 Place the baby on a pillow on the table, — first protect- 
 ing the pillow with rubber or oilcloth. If the room is 
 cold, have the table near the stove, or have the baby on a 
 blanket over a hot-water bottle. 
 
 Have clean clothes on a chair near the stove. 
 
 Have plenty of hot water, Castile soap, soft towels, and 
 a piece of cheese-cloth (not a sponge), several cotton 
 swabs, and a glass of clean water to wash out the baby's 
 mouth. 
 
 In taking off the clothes, unfasten them and pull them 
 all down over the feet. In undressing a child have a 
 separate place for wet diapers. 
 
 Cover the baby with a blanket, then lay a towel over the 
 blanket. 
 
 Shake soap in water lightly and wash the face. Never 
 use cold water; it frightens a baby. 
 
 Pay special attention to the corners of eyes and ears. 
 
 Wash the ears carefully, and in back of the ears. If 
 dirt is found, apply white vaseline to back of ears with 
 cotton swabs, then wash. Twist wash-cloth very finely, 
 and wash inside of the ears. 
 
 Rinse the cloth and wash the face all over, then dry it. 
 
 Then wash the head, soaping well, and dry very care- 
 fully and quickly. 
 
114 A SECOND COURSE IN HOMEMAKING 
 
 If there are crusts on the head, use vaseHne to soften 
 them. 
 
 Wash the mouth by wrapping absorbent cotton around 
 the finger, dip the finger in a glass of clean water, clean 
 under the tongue, the roof of the mouth, and around the 
 teeth. 
 
 Then clean the nostrils by twisting the wash-cloth. 
 
 Be sure the water is warm. It should feel warm on 
 the elbow. As it cools quickly, have the water warmer 
 than you wish for the bath when you first draw it. 
 
 Take away towel and blanket. Soap the body before 
 putting the baby in the basin. Do this very gently to 
 avoid frightening the child. 
 
 Wash it all over very carefully and thoroughly in the 
 bath. 
 
 Take the baby in one hand and the towel in the other 
 and put the baby back on the pillow. 
 
 Never lift the baby by its arms. Put one hand under 
 the head and the other hand under the back. 
 
 The navel must be kept clean. If necessary, use vase- 
 line. 
 
 Dry the baby by patting it with the towel ; do not rub 
 it. Give the child a bath every day, and more than one 
 a day can be given in hot weather. This is to cool the 
 baby, more than for cleansing purposes. 
 
 Wash the baby, when soiled, every time you change its 
 diapers. Use no soap, only warm water, and dry thor- 
 oughly to prevent chafing. Chafing comes always from 
 moisture. 
 
 Dressing a Baby. 
 
 Keep in mind that no clothing must be tight, and that 
 no common pins can be used. Pull all clothes on over 
 the feet, not over the head. 
 
CARE OF CHILDREN 115 
 
 Have clothes warmed before putting on. Damp 
 clothes might cost the baby its life. 
 
 First put on the shirt, and push it up out of the way, 
 so that the band can be put on. 
 
 The belly-band is rolled before it is put on, and then 
 unrolled as it is put around the body. Pin just at the 
 side of the middle in front. Never use cheap safety-pins. 
 Stitch the band on or use reliable pins. Be careful when 
 pinning not to stick the baby. Put pins one inch apart. 
 Have the band tight enough to support the abdomen and 
 protect the navel, but not tight enough to cause ridges in 
 the flesh. 
 
 Have the blanket always over the baby's legs, and pull 
 skirt down over the band. 
 
 Then put on a diaper. Fold the diaper to fit the baby, 
 always diagonally. For older babies, two diapers should 
 be used, and put on in the same way. 
 
 Pin the shirt to the diaper, but do not have the diaper 
 too tight ; it must be comfortable. 
 
 Put the stockings on next and pin them to the diaper. 
 
 Sleeping. 
 
 After the class has bathed and dressed the baby for 
 the daytime, dress it for the night. 
 
 At night all the baby needs is a diaper, belly-band, and 
 nightgown, flannel in winter and nainsook in summer. 
 In winter turn the nightgown up at the bottom, like an 
 envelope, to protect the feet. 
 
 As we have learned, it is much better for a baby to 
 sleep alone. Grown people have been known to roll on 
 children, during sleep and smother them ; and if an infant 
 sleeps with the mother, there is always the temptation to 
 frequent nursing at night. 
 
 It is quite important to have a baby's bed in our prac- 
 
 i 
 
ii6 A SECOND COURSE IN HOMEMAKING 
 
 lice house. This bed should have a mattress, firm, but 
 soft; a rubber sheet to protect the mattress. A very thin 
 pillow, or none at all, and never a comfortable, but only 
 blankets that can w^ash. 
 
 A tiny, healthy baby should sleep nine-tenths of the 
 time. At six months old, two-thirds of the time. 
 
 Never rock a baby to sleep. 
 
 Never give it a " pacifier." 
 
 Never let a child in your charge stay up after seven 
 o'clock. 
 
 The room a child sleeps in should be darkened and 
 quiet. In our crowded homes quiet is hard to secure, 
 but let every big sister try to get a restful sleeping- 
 place for the little members of the family. 
 
 When a baby cries at night it is a signal for help. Get 
 up and see that the bedding is smooth, the hands and feet 
 warm, the diaper not soiled or wet, and the baby turned 
 over. Don't take it up, or it will get used to expecting it. 
 
 Not only do babies sleep at night, but they take one or 
 two long naps in the daytime. Out of doors is the best 
 place for these naps. Night or day, while a child sleeps, 
 have the window open to admit fresh air. 
 
 To Lift a Baby. 
 
 Practise on this doll how to lift a baby in the right way. 
 With the right hand grasp clothing below the feet. Slip 
 the left hand beneath the infant's body and head. It is 
 then raised on the left arm, and the entire spine is sup- 
 ported. 
 
 How to Give a Baby Air in Bad Weather. 
 
 Dress him as if he were going out, and then open all 
 windows. Place the carriage or crib near the window, 
 but not in a draft. Start with a fifteen-minute airing and 
 
CARE OF CHILDREN 117 
 
 increase it to an hour or even more. So long as the 
 baby is out of a draft and away from the dampness, it 
 will do him good. A veil is not necessary if he is n't in 
 a draft, and in the street keep the sun from his eyes 
 rather than use a veil. 
 
 Washing a Baby's Clothes. 
 
 It would be good practice for the class to wash the 
 doll's clothes. It is a waste of time to wash these clothes 
 before they are soiled, but when they need washing it 
 will be a good lesson to launder them. 
 
 A baby's band, shirt, dress, and stockings should be 
 washed every day. No starch, bluing, or soap powders 
 should be used. Especially is this true in washing the 
 diapers, as they might chafe and poison the skin of a 
 small infant. 
 
 The flannels have to be washed with care to prevent 
 shrinking. All flannels should be washed and rinsed in 
 tepid water, and let the water be of the same temperature 
 throughout. (See Laundry Lesson.) The flannels 
 should be stretched into shape before being left to dry, 
 and not dried near the fire. 
 
CHAPTER IX 
 FOOD FOR INFANTS 
 
 Note to Teachers. 
 
 In placing within the reach of every schoolgirl the simple 
 study of infant feeding we are' trying to open the eyes of 
 future mothers to a part of the great science of disease pre- 
 vention. No girl must feel that the general knowledge taught 
 in this chapter completes the study ; but she should have her 
 interest so aroused that when more responsibility is laid upon 
 her she will realize the necessity of getting the special knowl- 
 edge with which to meet that responsibility. 
 
 The Vv^ay this subject of food should be studied is by a suc- 
 cession of cooking lessons, beginning with the preparation 
 of milk for an infant, and taking up the various kinds of food 
 a child should eat every year, up to the age of five. The 
 work of preparing the food is to be done by the pupils in the 
 class. 
 
 It is seldom a lack of love, but often a lack of knov^rl- 
 edge, on the part of the home-maker, that compels a child 
 to face life handicapped because of a weak body. 
 Mothers and big sisters must learn that love will not 
 excuse them. " All breaches of the law of health are 
 physical sins." We sin against an irresponsible child 
 when we allow it to eat the wrong food or unclean food, 
 or to eat any food at the wrong time. 
 
 This study interests the world, for weak children grow 
 into useless children ; and the strength of a child and 
 the value of a citizen depend largely upon the food that 
 is given to the baby; when it is too young to select for 
 itself. 
 
 ii8 
 
FOOD FOR INFANTS 119 
 
 Milk. 
 
 Milk seems to be all liquid, but in the stomach it be- 
 comes partly solid. It has in it every kind of food that 
 a baby requires. It is thirteen parts solid and eighty- 
 seven parts water. The solid parts are fat (or the 
 cream), sugar, proteids (or the curd of the milk), and 
 salts. The fat helps the bones to grow, feeds the nerves, 
 gives heat, and may be stored for future use ; the sugar 
 also gives heat ; the proteids give growth to the blood cells 
 and the muscles ; the salts help the growth of the bones. 
 An infant cannot digest its food without water, nor can 
 it get rid of the waste material. Milk, as we know, is 
 the first food for animals, including human beings ; and 
 as it is the only food taken for the first-five or six months, 
 it is spoiled if not well prepared. In France, it is against 
 the law to give solid food to children under a year old 
 without a doctor's prescription. 
 
 Let every girl begin this lesson with the fact firmly 
 fixed in her mind that during the first three months of a 
 baby's life it needs perfect care, more so than at any 
 future time; a wrong start may mean a long life of suf- 
 fering, as the life is so delicate and the body unable to 
 resist hurtful things. Bad milk is the easiest way to 
 start the baby wrong, for bad milk is poison to an infant. 
 This danger is one of the chief reasons why mothers are 
 urged to nurse their children, rather than give them cow's 
 milk ; for the mother's milk is fresh and pure, whereas, it 
 is almost impossible to get cow's milk that has not been 
 kept at least twenty- four hours. A healthy mother's milk 
 is free from the danger of bacteria, and this means that 
 it is good milk, which means clean milk ; bad milk means 
 milk in which the bacteria are multiplying. 
 
 Flies in milk-shops are apt to carry and contain more 
 bacteria than those in other food-shops in the same neigh- 
 
120 A SECOND COURSE IN HOMEMAKING 
 
 borhood. The reason for this is because milk (especially 
 in summer) is an excellent medium for bacteria. 
 
 Milk is more easily infected than many other foods, 
 whether flies drink it or fall into it. The same flies that 
 spoil the milk by infection may walk on meat and not 
 poison it. 
 
 Remembering these facts, every girl will encourage her 
 mother to nurse her baby if it is possible for her to do so. 
 This study is to help those handicapped babies who must 
 eat from a bottle instead of nursing. 
 
 It is often the work of the big sister in the family to 
 regulate the baby's food ; this chapter is not, however, 
 intended to teach what food should be given to the infant 
 at a certain age, but Iiozv to prepare any food that is 
 given, so that it may be pure and clean when it reaches 
 the baby's stomach. 
 
 There are many things that the big girls in the family 
 can learn about milk. One is to know bad, from good, 
 milk. If you see any sediment or dirt in the bottom of 
 a glass, or in the bottle of milk, do not use the milk ; that 
 sediment is dirt and has already begun to poison the milk. 
 But, unfortunately, a great deal of dirty milk looks clean. 
 Bacteria are tiny living things that poison milk. These 
 bacteria microbes are too small for any one to see without 
 a microscope. There are thousands of them in one drop 
 of bad milk, and they increase very rapidly, not only be- 
 fore you give the milk to the baby but after it is in the 
 baby's stomach. All cow's milk contains germs, even 
 when handled carefully ; but they may be harmless germs, 
 and if the milk is kept cold they will not increase. Many 
 germs are harmless ; some simply make the milk sour, 
 while others produce typhoid fever, diarrhea, and tu- 
 berculosis. A single microbe, found in all stables, can 
 in twenty-four hours increase to more than ten billions. 
 
FOOD FOR INFANTS 121 
 
 Loose milk is the most likely to have poison bacteria in it. 
 If any girl will stand for fifteen minutes at the door of a 
 grocery, where loose milk is sold, she will see how often 
 the lid of the can is lifted, how many chances the dusty 
 air has to enter, and flies to light on the milk. A fly puts 
 its feet for a few seconds into the milk and flies away, 
 leaving one tiny spot behind, and that spot may increase 
 into millions of microbes. It is, therefore, every girl's 
 duty to advise her mother to buy only bottled milk, and 
 when the big sister goes out to buy (in almost all cases 
 she is the one who markets for the family), she can 
 insist that she will take only bottled milk, for the milk 
 in bottles is kept from contact with hands, insects, and 
 other impurities. Bacteria multiply not only when milk 
 is in a dusty place but even when it is in a warm place. 
 
 Having bought the milk in the bottle, as free from 
 genns as possible, take it at once to a clean, cold place 
 until you are ready to use it. The delay in putting the 
 milk in a cold place immediately is often the reason for 
 sour milk. It is so easy for a little girl, after she has 
 purchased it, to let the bottle stand in the sun, near the 
 stove or on the kitchen table, and then make the excuse, 
 " I thought my mother would put it in the ice box." 
 Every girl who purchases milk should feel the responsi- 
 bility of it until it is put in a clean, cold place and sealed 
 against the air and insect life. 
 
 There are many ways of keeping milk sweet and clean, 
 even if you have not an ice-box. For example, take an 
 old pail with a cover, make a hole in the bottom, put a 
 piece of ice in the pail and the milk bottle on the ice. 
 Put the cover on the pail, and throw a clean blanket over 
 the whole. Place this simple ice-box in a dish-pan, so 
 that when the ice drains through the hole in the bottom 
 the water will not go on the floor. Do not forget that 
 
122 A SECOND COURSE IN HOMEMAKING 
 
 your pail and the blanket over it must be kept scrupu- 
 lously clean. 
 
 There are many things that every girl may learn on 
 this subject, and a few ternis with the meaning of which 
 she should make herself familiar. 
 
 " Modified milk " : to modify milk means to make the 
 cow's milk as nearly like the mother's milk as possible. 
 Mother's milk is very much weaker than cow's milk, or, 
 as the latter is called, " whole milk." For example, there 
 are three times as much protein in cow's milk as in 
 mother's milk; therefore, if you give a little baby four 
 or five days old, milk from the bottle, you cannot give it 
 " whole milk " direct from the cow ; it must be weakened 
 so that there will be only one part milk and three parts 
 water. As a baby gets stronger more milk and less water 
 is used, until at last, when- the child is nine to twelve 
 months old, it can take the cow's milk without any water. 
 
 There are many different ways of preparing or modify- 
 ing milk : milk and water ; barley water and milk ; oat- 
 meal and other preparations that doctors may decide are 
 the right food for dififerent children at different ages. 
 The proportions used in these preparations are called 
 " formulas," and any mother or big sister, living in our 
 cities, who wants to know how to feed her baby can find 
 out at a milk station. Take the infant there; it will be 
 weighed and its age asked. The doctor, at the station, 
 will then give the nurse just the *' formula " that the baby 
 should have, and the nurse will show the mother how to 
 prepare it. These formulas must be worked out only by 
 a doctor or a trained nurse who has made this a study for 
 years. Modifying milk by these formulas is a work that 
 experts consider so necessary that many cities spend thou- 
 sands of dollars a year in establishing milk stations and 
 paying baby specialists. The invitation is given to every 
 
FOOD FOR INFANTS 123 
 
 mother to call and get the right formulas for her baby. 
 I would advise girls who have charge of little brothers 
 and sisters to visit one of these milk stations, talk with 
 the nurse and learn how the work should be done; if 
 there is no station in your city, take the baby to a nurse 
 or consult a doctor. Don't guess at so important a ques- 
 tion as the preparation of milk for the baby. 
 
 Taking it for granted, therefore, that no girl is going 
 to work out any formula without the help of an experi- 
 enced person, our lesson will be simply how to do the 
 work after the doctor has given the formula. 
 
 Prepare the table as for cooking; cover it with clean, 
 white paper, or a perfectly clean towel or cloth. All the 
 basins, bowls, bottles, and any utensil used for the prep- 
 aration of milk, should be used for no other purpose. 
 
 The articles (which should be on the table before be- 
 ginning to work) are as follows : 
 
 Six feeding bottles. These should be round, not flat, 
 so that they will clean easily, having no inside corners 
 to collect the milk. Feeding bottles are marked with one 
 ounce and half-ounce m^easurements, which enable any 
 one to use them in place of a measuring glass. They 
 come in different sizes, but an eight-ounce bottle is a good 
 size, for when the baby is small the bottle may be partly 
 filled, and when older it may be used entirely full. Two 
 of these bottles may be bought for five cents. Prepare 
 every morning as many bottles as will be needed during 
 the next twenty- four hours. Put only food enough in 
 each bottle for one feeding. 
 
 Have also on the table rubber nipples, with a small 
 hole at the end so that the milk will not rush through 
 into the tiny stomach. These should be of black rubber 
 to pull over the neck of the bottle. A rubber feeding 
 tube must never be used. 
 
124 A SECOND COURSE IN HOMEMAKING 
 
 A pitcher Is needed in which to mix the food. If pos- 
 sible, have this of glass, as germs do not collect on glass 
 as readily as on other material. 
 
 A glass funnel, to be used in pouring the milk prepara- 
 tion into the bottles, must be at hand ; also corks for the 
 bottles. Absorbent cotton often is used, but corks can 
 be boiled every day and are cheaper. A bottle brush, 
 some bicarbonate of soda, or if that is not convenient, 
 common salt; a fine wire strainer (some use gauze to 
 strain the barley water, but a fine wire strainer is easy 
 to wash and to keep perfectly clean), a saucepan, sugar, 
 a teaspoon, barley (Robinson's preparation is good, but 
 many doctors use ordinary clean store barley), a glass, 
 and a pint bottle of milk. 
 
 In teaching this lesson, it is necessary to begin the work 
 as if it were the day before. This we must do in order 
 to learn how to leave the bottles and nipples clean at the 
 end of the day. 
 
 After each feeding, bottles and nipples must be rinsed 
 in cold water, and the bottle left filled with cold water (a 
 little bicarbonate of soda may be added), and the nipple 
 placed in a glass of cold water with half a teaspoonful 
 of salt added. Cold water cleans off all the milk, while 
 hot water will sour any milk that has stuck to the bottle 
 or the nipple. Corks in use should stay in a glass of 
 water until the end of the day. 
 
 Bottles, corks, and nipples should be thoroughly washed 
 once a day with hot water, soap and soda. Use the 
 brush for the inside of the bottle, and turn the nipple 
 inside out, washing it thoroughly. When nipples are 
 new, boil them for at least ten minutes. 
 
 The time has now come to prepare the baby's food. 
 This should be done in the morning, early, and all food 
 needed for the day should be prepared at one time. 
 
FOOD FOR INFANTS 125 
 
 When the table is ready be sure that your hands and 
 apron are clean, and that no soiled cloths are hanging 
 over or near the table ; remember how sensitive milk is to 
 any microbe. 
 
 Take the battles, corks and nipples (all of which have 
 been made perfectly clean, but not sterilized) and put 
 them in a clean pan of cold water; place them on the 
 stove and allow them to stay there until the water has 
 boiled twenty minutes. Washing bottles is not sufficient ; 
 something may stick to the bottle that only boiling will 
 loosen. 
 
 The formula given here is a simple milk modification. 
 We will use it only as an example : 
 Ten ounces milk. 
 Ten ounces barley water, 
 Half ounce sugar, 
 and put up in five 8-ounce bottles. 
 
 Take a saucepan, and with three cups of water use two 
 teaspoonfuls barley flour. Put the water on to boil ; mix 
 the barley flour with a little cold water, tO' avoid lumps, 
 and then add it to the saucepan of boiling water. Add a 
 pinch of salt, and boil for twenty minutes. 
 
 To sterilize milk, it must be boiled, but this is not 
 necessary if the milk is bottled and certified. Scalded 
 milk only paralyzes any possible germs ; it does not kill 
 them. 
 
 When the bottles are boiled, pour off the water, but 
 leave the bottles in the saucepan and put the saucepan 
 in a dish-pan of cold water until the bottles are 
 cool. 
 
 Take the corks from the water with a spoon, never 
 with the fingers. Take the nipples from the water in 
 the same way. 
 
 Now allow the barley water, which has boiled twenty 
 
126 A SECOND COURSE IN HOMEMAKING 
 
 minutes, to cool while the bottles are cooling ; it will cool 
 more quickly if placed in a pan of cold water. 
 
 When the barley water, milk and bottles are cooled, 
 pour ten ounces of milk into the glass pitcher. If there 
 is no measuring cup at hand, measure by the extra feed- 
 ing bottle, filling it full once and then measuring out two 
 ounces more. Dissolve half an ounce, or four teaspoon- 
 fuls of sugar in the barley water. If you have lump 
 sugar, not granulated, one lump of sugar is equal tO' a 
 teaspoon ful, so that four lumps will be four teaspoonfuls. 
 Strain this barley water and sugar into the milk. 
 
 Now that the milk, barley water, sugar and the pinch 
 of salt are mixed together in the glass pitcher, pour this 
 mixture into the cooled, sterilized bottles. If five bottles 
 are used, put four ounces of this milk-and-water mixture 
 into each bottle. Cork at once and put on the ice. 
 
 Before giving the bottle to the baby place the bottle in 
 a saucepan of hot water. Test the milk by putting a drop 
 on your wrist ; if it feels warm- it is the right temperature. 
 Never touch your lips to the bottle. 
 
 If lime water is required, buy it at a drug store. A 
 large amount may be purchased for five cents, and will 
 keep, in a cool place, for three or four weeks. Lime 
 water is not used in place of water, but to make the milk 
 more easily digested. It is also used for babies suffer- 
 ing with colic. 
 
 After the milk is in the bottles, it will be the work of 
 the next class to empty it out and rinse bottles, nipples 
 and corks, as directed. Then wash them thoroughly, 
 after which prepare the formula, again leaving the full 
 bottles for the next class. 
 
CHAPTER X 
 
 FOOD FOR CHILDREN BETWEEN ONE AND 
 FIVE YEARS OF AGE 
 
 Note to Teachers. 
 
 The question of " what little children shall eat " cannot be 
 answered in fewer than three or more lessons. The pupils, 
 in order to become familiar with the subject, must cook a 
 number of the following dishes, with the aid of a teacher, 
 in class, and then work out the remaining ones at home. 
 
 List of General Foods for Little Children. 
 
 Cereals. Made into gruels. 
 
 Broths. From beef, mutton, and chicken. 
 
 Soups. Milk and vegetable. 
 
 Eggs. Coddled, poached, scrambled, custard (never 
 fried). 
 
 Meats. Broiled, roasted. 
 
 Fish. Broiled, baked, never fried. 
 
 Vegetables. Celery, peas, asparagus, potatoes, rice, 
 macaroni, cauliflower, carrots, beans, spinach. 
 
 (Learn to prepare the following especially for Children.) 
 
 Stewed fruits. Apples, cherries, grapes, raspberries, 
 strawberries, blackberries, dates, figs, prunes, pears, 
 peaches. 
 
 Juice of oranges, pineapple, berries of all kinds. 
 
 Desserts. Junket, custards, plain-fruit jellies, fruit- 
 juice with gelatine, milk puddings, tapioca pudding. 
 
 127 
 
128 A SECOND COURSE IN HOMEMAKING 
 
 Food for Children Under Five Years. 
 
 There is no subject more important for school children 
 to study than the care of Httle children, and food is the 
 most important element in that care. The work in the 
 home falls so heavily upon the mother, the cooking and 
 serving the meals take so much of her time, that the re- 
 sponsibility for the younger children of the family is 
 assumed very largely by the older sisters. The very 
 first thing that these older sisters must learn is that the 
 little children must be saved from themselves ; that what 
 they want and w^hat they do not want is of no value ; de- 
 cisions must be made by older minds than theirs. The 
 excuse, " He will not do it," or " He will not eat it," or 
 " He wants this," or " He wants that " is a silly excuse 
 for any big sister to give for allowing her little sister 
 or brother to have the wrong thing, or to eat food which 
 she knows is not good for the stomach. A child under 
 eight years of age does not know what is good for him, 
 and will almost invariably choose the wrong thing. If a 
 big sister is not strong enough to make her little charges 
 eat nourishing food, if she has not the power to keep 
 them from eating between meals, then she is not capable 
 of looking after a child. 
 
 The work in this lesson is the preparation of food for 
 children after the first year. As we have seen in the 
 last chapter, children under a year live almost entirely on 
 milk. They have no teeth and cannot chew food, neither 
 has the stomach the juices to digest food, other than milk. 
 Before beginning the preparation of these foods for chil- 
 dren, over a year old, let us take up a few of the rules 
 of life that grown-up people must learn and must teach 
 little children, in order that the body will be in condition 
 to turn the food into fuel. In the stove lesson no coal 
 
FOOD FOR CHILDREN 129 
 
 was put into the stove until the stove was cleaned and in 
 perfect working order. 
 
 Sleep. 
 
 Sleep is an absolute necessity to life, and the amount 
 of time a child spends in sleep, and the regularity with 
 which it takes these rests, have a great deal to do with 
 its health. Children under three years of age should 
 sleep twelve hours every night, and besides this should 
 take a nap in the daytime. Not only does the body need 
 rest, but also the heart, the lungs, and the stomach. 
 These organs all work at night, but they do not work 
 so hard as in the daytime. The eyes need rest, too, and 
 all the nerves of the body need to be absolutely quiet for 
 at least half of the twenty-four hours. Even if a child 
 is able to live with little sleep, and even if he looks healthy 
 as a baby, that child will not be so intelligent a man or 
 so big a man, if he does not have his right amount of 
 sleep. There is no use to feed a tired body ; it is like 
 piling coal into a worn-out stove. 
 
 Air. 
 
 A little child of two or three years of age has no 
 idea how much air should be in the room when he 
 goes to bed ; this must be decided by the big sister if 
 she is taking care of the little one. If you put your 
 little sister to bed in an overheated, close room, she will 
 wake up in the morning more exhausted than when she 
 went to bed, and will lose all the feeling of refreshment 
 which should come after a night's sleep. One sign of this 
 will be that she will want no breakfast. The food that a 
 child eats at night is not given a chance to digest if that 
 child sleeps in a close room. The waste matter is not 
 
ISO A SECOND COURSE IN HOMEMAKING 
 
 thrown off, the system is clogged and the child feels 
 heavy, and has no appetite. 
 
 Exercise. 
 
 Playing and running about is the way that children 
 exercise, and this exercise is absolutely necessary for 
 digestion. But one thing that a big girl, wdien she is 
 playing with a little one, must remember is that the exer- 
 cise must not be violent. A walk across the room is a 
 long journey for a baby, and a walk a block long is a 
 long journey for a small child. It is sometimes difficult 
 for a grown-up girl to realize how very delicate the mus- 
 cles and nervous strength of a child are; if these are 
 overstrained, if the play is too violent it may weaken the 
 heart of the little sister for her whole life, for the heart 
 will pump hard and try to keep the body going. I have 
 often seen big girls pull little ones by the arm, to make 
 them hurry. Remember that children cannot hurry, and 
 it is as cruel to try to make them; walk upstairs fast as 
 it would be to make a big girl run five miles. 
 
 Bathing. 
 
 One fact about children is that they never seem to 
 want to be clean, especially little boys who object even to 
 having their hands and faces w^ashed, and to taking a 
 bath unless it means a swim in the river. So this part 
 of their daily life must be decided by some one who 
 knows better than they do. 
 
 In " Practical Home-making " we learned that a skin 
 which is not clean becomes inactive, and often diseased. 
 It certainly would be a cruel thing to let a child's skin 
 get into an unhealthy condition before the age when he 
 is responsible. The entire body of a child must be 
 washed with warm water, at least once a day, to keep the 
 
FOOD FOR CHILDREN 131 
 
 skin active. Do not put food into a dirty body ; the 
 waste matter, from the pores of the skin, must be 
 washed away. 
 
 Teeth. 
 
 Every one wishes to be as good-looking as he can be, 
 and there is nothing that makes a man or a woman ugUer 
 than bad teeth. It is extremely cruel not to care for the 
 teeth of a little child, and to neglect them in childhood 
 means expense later on, and very often at a time when 
 money is most needed for other things. It also means 
 indigestion and malnutrition, that is, the food cannot 
 nourish the body unless the teeth are in condition to do 
 their part. Brush a child's teeth every morning and 
 every night; take it for granted that he will never want 
 them brushed, that he will cry and do everything he can 
 to make you omit this morning and evening duty. Later 
 on, he will thank you, if you are faithful. Good, firm 
 teeth prepare the food by chewing and breaking it thor- 
 oughly apart. Remember this is the reason why we have 
 teeth. 
 
 Habits. 
 
 A child comes into the world with no habits, either 
 good or bad, and his life later on is decided by what 
 habits are formed in childhood. A great responsibility 
 in the care of a child is to make him form good, rather 
 than bad, habits. 
 
 One of these habits is the habit of liking the right, 
 rather than the wrong, food; this is accomplished by 
 never giving the child any wrong food. If you hear a 
 child crying for tea and refusing milk, it is because his 
 mother or big sister has given him the former and 
 created in him a taste for the stimulating, rather than 
 
132 A SECOND COURSE IN HOMEMAKING 
 
 the nourishing, drink. Another habit that must be 
 formed in a child is getting rid of the waste matter of 
 his body at a regular time every morning. As you 
 learned in another chapter with infants, this is done by 
 teaching the baby of a few weeks old regular habits, and 
 later on by making the older child go to the closet at the 
 same hour every morning, whether he wants to or not. 
 The habit of going to bed early is formed in the same 
 way. If you let a child go to bed one night at seven 
 o'clock and the next night at ten o'clock, and when he 
 does n't feel sleepy allow him, to sit up until the grown 
 people go to bed, how can that child understand that he 
 should go to sleep at a regular hour? 
 
 Food. 
 
 It is a very common error for grown-up people to 
 think that children can eat " what is on the table." The 
 child sees certain foods that are served three times a day, 
 and naturally asks for them, often by loud cries. It is 
 estimated that one-half of the cases of illness among 
 children are the result of eating this grown-up food ; not 
 wrong for people who have their growth but wrong for a 
 child. 
 
 In the first place, the child lacks the strong teeth to 
 masticate the food. The juices of the stomach in a 
 child are very different from those in a grown-up; the 
 stomach and intestines are small and tender, as is the 
 child itself. No girl would expect her baby brother of 
 three to carry up the coal or scrub the floor, as her 
 mother and father do. Why should she expect that his 
 stomach can do their kind of work? 
 
 A child not only should be prevented from eating the 
 wrong food, but he must eat the right food. We big 
 people must know how much waste and water there is in 
 
FOOD FOR CHILDREN 133 
 
 each food, — what foods build tissue, what kind furnish 
 heat, which contain minerals to purify the blood. Peo- 
 ple in very cold countries eat foods that contribute heat. 
 Old people eat foods that repair waste. To our children 
 we give much of the food that contains protein, for that 
 makes muscle and tissue and provides the elements needed 
 for the growing body. Never think again that all ages 
 can be fed and treated alike. The growing boy eats 
 twice as much food as his grandmother, for she eats only 
 to provide heat and to repair the waste of the tissue ; 
 he eats to increase the weight and height of his body. 
 The old people feel cold when the children in the same 
 atmosphere are too warm. That is because the circula- 
 tion is slow in the former and quick and healthy in the 
 child; just as a fresh fire gives out more heat than a low, 
 partly burnt-out fire. Human life is a wonderful study. 
 Make it such by knowing a great deal about it. 
 
 The right diet for a child must be well-balanced. That 
 is, it must contain the right proportion of proteins for 
 tissue building, these we find in such foods as meat, eggs, 
 milk. The diet must contain a right quantity of carbohy- 
 drates and fats, as in potatoes, sugar, oil, butter. These 
 give the energy that makes the child run and exercise, 
 and keep his body warm. The vegetables give largely 
 the mineral salts, besides water and some nourishment. 
 
 But you cannot give large quantities of food hoping 
 to make your child grow faster, for if you do the waste 
 increases more rapidly than the body can throw it off, 
 and the result is suffering and illness. When food is not 
 digested it is like a poison in the body. 
 
 To make our children strong it is necessary to use 
 animal food as an important part of the diet ; in the 
 form of milk, eggs, and gruels for very little children, 
 and eggs and fresh meats for older children. 
 
134 A SECOND COURSE IN HOMEMAKING 
 
 The fact that the starch in the potato is easily digested 
 makes the potato a good food for very small children, 
 but do not suppose that a baked potato is a complete 
 meal. It is not sufficient, unless in combination with 
 bread and butter, and milk ; when the child gets older 
 a chop or some meat should be given with the potato. 
 Do not give potato every day ; substitute macaroni or spa- 
 ghetti. There is much nourishment in macaroni ; it gives 
 every class of food except the fat. (Add oil for this.) 
 
 Dr. Rotch, a man who knows a great deal about what 
 children should eat, divides the child's life into four 
 periods. The first period is the first year of the baby's 
 existence, and in that time, as we have learned, he lives 
 on milk. The second period is from one year to thirty 
 months old, and in these months of the child's life it is 
 very necessary to have variety in the food, always remem- 
 bering that the foods given must contribute to its growth. 
 The child is still a baby, and its chief diet is milk, but 
 this may be varied with fruit-juices, broth, gruel, white 
 potato, and after eighteen months, an egg. Increase the 
 quantity of the food only as fast as the stomach of the 
 child can digest it. The third period begins when the 
 child is two and a half years old, and it then begins to eat 
 vegetables, such as fresh squash and peas. It may have 
 more kinds of fruit, but always cooked fruit, not raw. 
 It also must have more protein, and we will add this 
 element by beginning to give the child a little bacon 
 or scraped meat. Then, when the child is three years 
 old it may have such meats as chicken, mutton chop, 
 roast beef and beefsteak, but these should be cut into 
 very small pieces, with a little salt added, but no pepper. 
 When a child is three years old it is well to give meat 
 one day and an tgg the next. A child eats eggs before 
 it eats meat, that is, a child can have eggs when it is a 
 
FOOD FOR CHILDREN 135 
 
 year and a half old, but it should not have meat until it 
 is three years old. 
 
 Dr. Thompson is another doctor who knows a great 
 deal about feeding little children, and he gives the follow- 
 ing general rules : 
 
 '' I. Allow time for m£als. 
 
 " 2. See that the food is thoroughly masticated. 
 
 "3. Do not allow nibbling between meals. 
 
 " 4. Do not tempt the child with the sight of rich and 
 indigestible foods. 
 
 " 5. Do not force the child to eat against its will, but 
 examine the mouth, which may be sore from coming 
 teeth, and examine the food, which may not be properly 
 cooked or flavored. If good food is refused from peev- 
 ishness merely, remove it, and do not offer it again be- 
 fore the next meal-time. 
 
 " 6. In acute illness, reduce and dilute the food at once. 
 
 " 7. In very hot weather give about one-fourth or one- 
 third less food, and offer more water." 
 
 Preparation of Food. 
 
 Gruel. The great point in making cereal gruel is to 
 cook it thoroughly. Oatmeal, farina, barley, hominy, 
 and rice are the best cereals to use. Receipt, page 227. 
 
 Until the child is four years of age milk forms the chief 
 part of the diet, but after the first year it is used much 
 in combination with other things. 
 
 Put milk in soups, in puddings, in gruel, and give a child 
 dried bread and milk if he says he is hungry. 
 
 Never give a child really cold milk; warm the milk a 
 little for an infant under two. 
 
 Never let any one, when overheated, drink cold milk. 
 Milk is a food, not a drink. 
 
 Never give a child an Qgg until you have tested it. 
 
136 A SECOND COURSE IN HOMEMAKING 
 
 (See page 165.) Fried eggs and omelets are not good 
 for children. Soft-boiled eggs are the most digestible. 
 Page 165. 
 
 Fruits. After a child is a year old we must know how 
 to prepare for it, orange juice, stewed prunes, and apples. 
 Page 222. 
 
 The utensils used in preparing food for a child should 
 be scrupulously clean. If possible, keep separate for this 
 cooking a saucepan, a double boiler and the few other 
 needed utensils. 
 
 Two or three teaspoons ful of olive oil served with 
 food each day is very healthy. 
 
 The following are suggestions for the diet for little 
 children. (All of the receipts for these suggestions are 
 in the back of this book.) 
 
 Division of Child Hygiene. 
 
 Diet for Child from Twelfth to Eighteenth Month 
 
 FIRST MEAL, ON RISING 
 
 (i) Two to three tbls. of juice of a sweet orange, or 
 juice of six stewed prunes, or two tbls. of pineapple juice. 
 
 (2) One cup milk with either zwieback, or dried out 
 bread. 
 
 Note : Fruit must be given either half an hour before 
 or half an hour after milk. 
 
 SECOND MEAL DURING MORNING 
 
 Milk alone or with zwieback. 
 
 NOON MEAL 
 
 (i) Small cup of meat soup or broth. 
 
 (2) Dried bread may be added to the above. 
 
 Note: Soup may be made of chicken, beef or mutton. 
 
FOOD FOR CHILDREN 137 
 
 FOURTH MEAL AFTERNOON 
 
 Milk or zwieback and milk. 
 
 EVENING MEAL 
 
 (i) One half cup thick gruel mixed with one half cup 
 of milk, from top of bottle. Taken with zwieback. 
 Total milk in twenty-four hours, one quart. 
 Note: Eight ounces is equal to a half pint. 
 
 Diet for Child from Eighteenth to Twenty-fourth 
 
 Month 
 
 BREAKFAST 
 
 (i) Juice of one sweet orange, or strained pulp of six 
 stewed prunes, or pineapple juice, two tbls. 
 
 (2) A cereal, such as cream of wheat, oatmeal, farina 
 or hominy with top milk salted. Page 164. A glass of 
 milk and dried bread. 
 
 FORENOON 
 
 A glass of milk with zwieback, or dried bread. 
 (This is better than crackers for a very little child.) 
 
 DINNER 
 
 (i) Broth or soup made of beef, mutton or chicken, 
 and thickened with peas, farina, sago or rice, or occasion- 
 ally. 
 
 Beef juice with dried bread, or clear vegetable soup 
 wdth yolk of Qgg, or 
 
 Egg soft boiled, with bread, or the Qgg poached, with a 
 glass of milk. 
 
 (2) Dessert: apple sauce, prune pulp, or junket. 
 
 Do not give milk at dinner if beef juice is supplied. 
 
138 A SECOND COURSE IN HOMEMAKING 
 
 (A child can often digest junket when its stomach will 
 not retain milk.) 
 
 SUPPER 
 
 Glass of warm milk, with zwieback and custard or 
 stewed fruit. 
 
 Total milk in twenty-four hours, one quart. 
 
 Diet for Child from Two to Three Years 
 
 BREAKFAST 
 
 (i) Juice of one sweet orange, or pulp of six stewed 
 prunes, or a little pineapple juice, or apple sauce. 
 
 (2) A cereal, such as oatmeal, farina, cream of wheat, 
 hominy or rice, slightly sweetened or salted, as preferred, 
 with the addition of top milk. Or 
 
 A soft boiled or poached tgg with dried bread or toast. 
 
 (3) ^ glass of milk. 
 
 Note: Milk and raw fruit-juice must not be given at 
 the same time. 
 
 DINNER 
 
 (i) Broth or soup made of chicken, mutton, or beef, 
 thickened with arrowroot, spaghetti, rice or with the addi- 
 tion of the yolk of tgg or toast squares. 
 
 (2) Scraped beef or white meat of chicken or boiled 
 fish, never fried (small amount), and mixed with mashed 
 or baked potato. Fresh peas or spinach, or carrots may 
 be given, but must first be pressed through a sieve. 
 
 (3) Dessert: apple sauce, baked apple, rice pudding, 
 junket, custard. 
 
 SUPPER 
 
 (i) A cereal or egg (if egg has not been taken with 
 breakfast), with stale bread or toast. Corn bread with 
 milk or with cocoa or bread and custard. 
 
FOOD FOR CHILDREN 139 
 
 Never give a child under three meat every day ; alter- 
 nate with eggs ; alternate potato with macaroni. 
 (2) Stewed fruit. 
 
 Diet for Child from Three to Six Years 
 
 BREAKFAST 
 
 (i) Fruits: an orange, apple, pear or stewed prunes. 
 
 (2) Cereal: oatmeal, hominy, rice or wheat prepara- 
 tions, well cooked and salted, with thin cream and 
 sugar, or 
 
 Egg: soft boiled, poached, or scrambled. 
 
 (3) Milk or cocoa. 
 
 DINNER 
 
 ( 1 ) Meat : chicken or beefsteak, or roast beef, or lamb 
 :chops, or fish. 
 
 (2) Vegetables: spinach or carrots or string beans, 
 peas, cauliflower-tops, mashed or baked potatoes, beets 
 or lettuce (without vinegar) or macaroni, or spaghetti. 
 Bread and butter (not fresh bread or rolls). 
 
 (3) Dessert: custard, rice, bread or tapioca pudding. 
 Home-made ice cream (once a week), corn-starch pud- 
 ding (chocolate or other flavor), stewed prunes or baked 
 apple. 
 
 Never give a child bought ice cream, the milk of 
 which it is made may not be fresh ; the freezer may not 
 have been clean ; nor can one know exactly from what the 
 flavoring is made. Don't give candy. 
 
 SUPPER 
 
 (i) Milk toast or Graham crackers and milk. Or a 
 thick soup, such as pea, or cream of celery, with bread 
 and butter. Or a cereal and thin cream with bread and 
 butter. 
 
 (2) Stewed fruit; custard or plain pudding; jam or 
 jelly (homemade). 
 
CHAPTER XI 
 A HOT WEATHER LESSON 
 
 Note to Teachers. 
 
 The first piece of work in this chapter covers the subject 
 of packing away winter clothes for the summer months. 
 The children should be able actually to do this work. It is 
 explained in full, and much benefit will be lost if the pupils 
 only talk about it and do not actually pack the clothing into 
 a box. 
 
 The second object lesson is the preparation of picnic 
 luncheons : taking into consideration the best food to be car- 
 ried in hot weather, the sanitary preparation of that food, 
 and working out how to get the greatest amount of nourish- 
 ment in a small space, for example, how to make the filling 
 of the sandwiches supply the food value needed for a meal. 
 
 Hot weather has to be faced every year, and the ma- 
 jority of people are not prepared to meet it. Not enough 
 importance is attached in this country to climatic changes. 
 In India, for example, where the thermometer is seldom 
 below 80 degrees, clothing, food, hours for labor, are 
 studied with a view to preserving health and comfort in 
 spite of the heat. In most parts of the United States we 
 have only a few weeks of really warm weather, but we 
 endure this rather than meet it with forethought and in- 
 telligence that come from education on the subject. The 
 person who really desires to make the summer free from 
 discomfort often does not know how. 
 
 Air. 
 
 One of the great advantages of summer is that fresh air 
 has the opportunity to enter our homes, as it has not in 
 
 140 
 
A HOT WEATHER LESSON 141 
 
 the cold weather. Doors and windows are wide open 
 night and day, and there is little danger of breathing ex- 
 hausted air. Every person should make the most of this. 
 Sleep with every window in the house wide open; insist 
 upon fresh air in the store or office or factory ; spend all 
 of the recreation-time possible in the open air. To ride 
 in an open car or on top of a stage or on a ferry-boat ; to 
 read on a park bench instead of in the house ; to use the 
 roof for reading or working — are all perfectly possible 
 open-air city pleasures. Remember that summer is the 
 only season in the year when we can live under open-air 
 conditions. It is much better for a girl to spend her 
 money in trolley fare or for the short railroad journey that 
 will take her to the country than it is to spend that same 
 amount of money for a hat with a feather on it. 
 
 Summer Furnishing. 
 
 There are three reasons why warm clothing, dust-col- 
 lecting table-covers, curtains, ornaments, etc., should be 
 put away in hot weather. 
 
 First. They create a feeling of stuffiness and irritation. 
 Every one is more sensitive to disorder, to the overcrowd- 
 ing of a room, and to dirt, in hot weather than in cold. 
 Nerves are on edge, and the vitality that in cold weather 
 can laugh at the discomfort of disorder and crowded 
 quarters is lacking in summer. Things press against us 
 when we are suffering from the heat. Give the rooms in 
 summer an atmosphere of space. 
 
 Second. Curtains, table-covers, etc., collect dust when 
 the windows are open, and add to labor and to the danger 
 of disease germs. 
 
 Third. A crowded room takes away from the free cir- 
 culation of air, and in sunnner we must have all the air 
 possible. 
 
142 A SECOND COURSE IN HOMEMAKING 
 
 Packing Away for Hot Weather. 
 
 First, get a wooden box. Any grocery store will have 
 one and will take it to your house for a few cents. A 
 box the length of the window and thirty-seven inches high 
 makes a good window-seat as well as packing-box. 
 Scrub this box thoroughly inside and out with soap and 
 soda and hot water. When dry, paint the inside cracks 
 with turpentine. Five cents' worth of turpentine and a 
 small brush will do the work. Stain the outside of the 
 box, including the cover, with alcohol stain and wax. 
 
 To make stain. Mix with alcohol enough dry aniline 
 stain to make the required color. 
 
 After the stain has dried thoroughly, rub off with a 
 cloth the powdery remains of the stain which have not 
 passed into the wood. Wax with melted beeswax or with 
 any prepared floor wax. Hinges are seldom found on 
 these grocery-store boxes, but such hinges can be pur- 
 chased from any hardware store for ten cents. 
 
 When the box is cleaned, stained, and the cover hinged, 
 line it with newspaper, having the paper overlap so that 
 there are no cracks between. Shake, brush, and air thor- 
 oughly every article of clothing or other material that is 
 to be packed. Then fold carefully, and place in the box, 
 with newspaper between each separate article. When 
 the box is full, cover with a newspaper, tucking in so that 
 no air can reach the clothing. Fasten the cover on tight, 
 and do not open until autumn. 
 
 Mosquitoes. 
 
 Mosquitoes in tropical countries are the carriers of 
 malaria and yellow fever, and are the one channel through 
 which persons are infected with these diseases. The 
 Panama Canal, because of the prevalence of yellow fever 
 in the Canal Zone, could never have been built had it not 
 
A HOT WEATHER LESSON 143 
 
 been for the discovery that these fever poisons are carried 
 from one person to another by the bite of a mosquito. 
 In 1880, the French started to build the canal, but were 
 obliged to give it up because the prevalence of the fevers 
 made labor impossible. It v^as through the acts of brave 
 men, among them Dr. Carroll and Dr. Lazaer, that the 
 fact was proved that these tiny insects were dangerous. 
 These men allowed mosquitoes that had bitten yellow- 
 fever patients to bite them, and in fevery case the disease 
 was contracted. Dr. Lazaer studied the mosquito as it 
 lit on his hand and drank his blood. Three days later he 
 came down with yellow fever, and died, but his death 
 proved that the mosquito must go. Havana has been 
 free from yellow fever since 1902 because a man called 
 Wm. C. Gorgas got rid of mosquitoes. 
 
 Mosquitoes breed in damp places and in stagnant water. 
 When the United States was ready to build the canal and 
 it was decided that either the mosquito must go or the 
 canal remain unbuilt, the first thing that was done in 
 Panama and Colon was to install a perfect system of 
 sewers and to pave the streets. This did away with the 
 filth and the mud that had existed up to that time. As 
 mosquitoes also breed in damp undergrowth, this was 
 cleared away, swamps were drained, and stagnant pools 
 were oiled. It was not possible at once absolutely to ex- 
 terminate the disease, but as soon as any one showed 
 signs of yellow fever, he was put into a screened room, 
 and an officer was put on duty day and night to see that 
 the screen door was always closed and that no mosquitoes 
 in the room could possibly fly out. As soon as the case 
 was over, the house was fumigated and all mosquitoes 
 were killed. 
 
 This drainage and sanitary work cost our country over 
 nine millions of dollars and the lives of many valuable 
 
144 A SECOND COURSE IN HOMEMAKING 
 
 men, but the discovery that the mosquito was a disease 
 carrier was worth the lives of these scientists and doctors, 
 and to clean up this one little spot in the world was worth 
 all it cost. It is facts like these that make us respect the 
 word " sanitation." The one man who was at the head 
 of all this cleaning-up work was Colonel Gorgas, and 
 what that man did in a big way each girl can do in a small 
 way. He stands simply as the greatest house-cleaner that 
 ever lived. He made perfectly clean and healthy the place 
 that was given him to clean, and that is all that is expected 
 of any one. 
 
 Flies. 
 
 Flies are another danger of the summer months. A 
 fly carries both in and on its body the filth and bacteria 
 from the substances on which it feeds. The house fly is 
 a disease-carrier not because it infects people by its bite, 
 as the mosquito does, but because it eats and lives and 
 lays its eggs in infected material. Dead animals and ex- 
 creta are its principal food. But if your house and the 
 near-by street have no filth or disease bacteria exposed 
 for the fly to feed on, it is a harmless, though annoying, 
 insect. If one does not like the thought that the fly now 
 walking around the edge of the cream-jug was a short 
 time ago eating and walking on a dead fish, sour milk, 
 the garbage-pail, or even in more disgusting filth, the only 
 thing to do is to keep all such feeding-places covered. 
 
 The body of the fly is thickly covered with tiny hairs, 
 its legs are like little brushes, and the dirt and germs 
 stick to this hairy body. It is estimated that a fly can 
 carry about infected bacteria on its legs and wings for 
 at least eighteen hours. Not only do flies carry germs, 
 but they also drop this dirty material from their body 
 after they have eaten it. The fly always overeats, and it 
 
A HOT WEATHER LESSON 145 
 
 overeats decayed material, which it prefers to fresh food. 
 This overeating causes a distension of the body, and in 
 order to relieve this feeling, the fly drops the undigested 
 food as it moves from object to object. The girls who 
 study this book may have noticed that when a fly falls 
 into the milk it will leave a trail as it crawls out. These 
 trails are the droppings from the intestines and the mouth. 
 They have been studied and proved to be often infected. 
 Every girl has also seen fly-spots where the fly has 
 walked. These spots are the same things : little drops 
 of dirt, which are quite as likely to be dropped on the 
 food you are about to eat as anywhere. Flies feed on 
 sputum, and when this sputum has dried to such an extent 
 that the fly cannot draw it into its mouth, it will inject 
 fluid and moisten in this way the dried sputum, so that it 
 can be sucked in. 
 
 The dirty habits of the fly are also conspicuous from 
 the places in which it lays its eggs. Some flies prefer the 
 wounds of animals, in which cases extensive sores are 
 the result. Some will lay their eggs in the dirt of the 
 street. A certain kind of fly will lay its eggs only in 
 cheese, bacon, or some fatty material. As the common 
 house fly does not pierce the skin, it cannot carry poison 
 to the blood, but a fly will light on our skin again and 
 again so that it may feed on the skin secretions. The 
 danger from a fly lies, then, in the fact that they breed 
 in dirty, infected places, and that they return to these 
 places to feed and then light on the food of human beings. 
 You may never see the fly that poisons you or that makes 
 your baby sick, for all that is necessary is that the hairy 
 little body shall walk over filth and then light on the meat 
 or milk that you buy, possibly a day later. But the germ 
 has been left, and when taken into your stomach will 
 begin its poisonous work. 
 
146 A SECOND COURSE IN HOMEMAKING 
 
 Intestinal diseases are those most often given by the 
 fly to human beings. This is because of the matter that 
 the fly eats. Diarrhea in summer is the most common of 
 these diseases. A single fly can carry on its body 6,600,- 
 000 bacteria, and in one examination in England between 
 the months of July and October, twenty per cent, of the 
 flies were found to be infected with diarrhea germs. 
 
 A fly does not move much from street to street or from 
 house to house. So if the house you live in and the street 
 you live on are clean, you are safe. The amount of dirt 
 carried by flies, measured in terms of bacteria, accords 
 with the habits of the people and the condition of the 
 street near which that fly lives. 
 
 What is our part in this question? Flies zvill walk in 
 filth if there is any filth to walk in. That is a habit we 
 cannot control in flies, but the milk and food in your 
 house can be covered so that the dirty feet of the fly 
 cannot touch what you eat. Garbage-cans, ash-cans, and 
 any waste for which you are responsible can be covered, 
 and so made impossible for the fly to use as a feeding 
 place. The windows can be screened. A screen costs 
 only twenty-five cents, and the purchase of this may save 
 the baby's life. A screen is also necessary to keep the 
 mosquitoes away. In this country mosquitoes are not 
 the deadly carriers of disease that they are in the tropics, 
 but they do poison many people, they heat the blood, and 
 they certainly annoy and rob one of sleep. A net over 
 the bed in summer will keep both mosquitoes and flies 
 away. Do not shut the windows to keep insects out when 
 a screen will do the same work. Do not forget that just 
 as uncovered garbage is a breeding-place for flies, so stag- 
 nant water, even only a small quantity of water in a pail, 
 will act as a breeding-place for mosquitoes. 
 
 Those who study this book cannot go to Panama or 
 
A HOT WEATHER LESSON 147 
 
 giv'e their lives to help science, but every one can take the 
 rules that these great scientists have discovered, can learn 
 them by heart, and can live by them day by day, and 
 every girl can clean up her little corner or her one house, 
 just as Colonel Gorgas did his larger house-cleaning. 
 
 Foods. 
 
 Food is to the body what coal is to the stove, and as 
 no one builds a big fire in the stove on a warm summer 
 day if it can be helped, so no one should overheat the 
 body in hot weather. One-fourth to one-third less food 
 is needed in hot weather than in cold, and not only is the 
 quantity of the food different but the quality is also dif- 
 ferent. The foods such as meat, oil, butter, sugar, that 
 contain carbohydrate, fat and protein, create heat in the 
 body. Proteins and carbohydrates are quick fuels. For 
 example, if energy is wanted quickly one may obtain this 
 by giving the body eggs or sugar. It is well to remember 
 this fact when one is tempted to buy candy in hot 
 weather. The desire for candy in summer is not a 
 healthy taste ; it often means that one has n't much appe- 
 tite and the energy of the body is getting low. 
 
 To produce heat slowly in the body, and a heat that 
 will last, as a hard coal fire outlasts a wood fire, we should 
 eat oils, nuts and fat meats. It is for this reason that 
 in cold countries, on all Polar expeditions, the men eat 
 great quantities of fat, but this heat-giving food must be 
 avoided in summer. 
 
 Cooling foods are the foods that contain much water. 
 There is a constant loss of moisture from our bodies in 
 summer as there is loss of heat in winter. In hot 
 weather, therefore, we must eat food that makes up for 
 this water loss, just as in winter we must eat food that 
 gives back the loss of heat. Water is as cooling to the 
 
148 A SECOND COURSE IN HOMEMAKING 
 
 inside of the body as the cold bath is to the outside. Eat 
 uncooked vegetables such as celery and lettuce ; such 
 fruits as pears, peaches and oranges, these being largely 
 composed of water ; but when you eat this uncooked food 
 be very careful of two things: that it is fresh and clean, 
 for food decays very rapidly in hot weather. Never eat 
 any fruit or vegetable or salad without washing it thor- 
 oughly. 
 
 Freshly cooked vegetables, such as peas and beans, con- 
 tain much nourishment and in summer they are better to 
 eat than meat. Do not give the stomach a great deal of 
 work to do in hot weather. Eggs are more easily digested 
 than fat meats. 
 
 Eat foods in summer that require a short time to cook, 
 and in the morning cook the food necessary for the day, 
 thus allowing the fire to go out and insuring a cool house 
 to sleep in. Let us be thoughtful of the servant in hot 
 weather; she suffers from the heat as truly as her em- 
 ployer. A supper of cold meat, crisp cool salad, cold 
 milk and bread and butter is surely more appetizing than 
 a steaming hot dish for the workers of the family to 
 come home to at night. 
 
 Buying in Summer. 
 
 One reason for the increase in disease in warm weather 
 is bad food. Every girl in this class knows that to keep 
 food from decaying in summer it must be put on the ice ; 
 in winter the cold weather takes the place of the ice-box. 
 
 In winter most people are obliged to eat canned vege- 
 tables, which never have the sweetness of the fresh vege- 
 tables. Do not open a can of peas in July because it is 
 easier than shelling the fresh, and equally cheap, peas 
 from the market. In buying vegetables, remember that 
 they must be crisp. Lettuce that is not crisp is not fresh. 
 
A HOT WEATHER LESSON 149 
 
 If possible, buy fruit with the skins on. Never buy pine- 
 apple or watermelon by the slice, as the dust and germs 
 from the street have entered every piece. 
 
 Sweet, syrupy drinks do not take the place of water, 
 as the sugar in soft drinks is heating, and clear water is 
 much better and more cooling. Our bodies cry out for 
 moisture because of the great loss of water from the 
 pores of our skin. 
 
 Let each girl seriously take up the problem of hot 
 weather living. The death rate of children is much 
 greater in summer than in winter. This increase lies in 
 the danger from decaying food, because fermentation is 
 quickened by the heat. The man who sells you fresh 
 vegetables from a cart may be perfectly honest when he 
 tells you they were fresh that morning. They may have 
 been, but in summer a few hours are all that are needed 
 to produce decay. Then, too, there is more dust in sum- 
 mer than in winter. Our windows are open, and the dust 
 easily enters our homes. In summer, housewives re- 
 quire more will power to dust properly every morning 
 and get rid of dust. Flies and mosquitoes infect the 
 food in summer, and the overheated bodies of little chil- 
 dren easily furnish lodgment for disease. 
 
 The care of little children has been taken up in another 
 lesson, but while we are on this subject let us go over a 
 few absolutely necessary facts about helping the baby 
 during the summer. 
 
 The baby should never be weaned in hot weather, but 
 if it takes cow's milk, the milk must be kept in a cool 
 place and covered. 
 
 Milk which has been heated by the sun or by hot air, 
 or has been too near the stove, is bad milk. 
 
 A baby feels the heat more than grown-up people ; in 
 hot weather it should wear as little clothing as possible. 
 
150 A SECOND COURSE IN HOMEMAKING 
 
 A loose cotton shirt and a diaper is sufficient for a hot 
 day. 
 
 In warm weather give the baby a cool sponge bath 
 several times a day, and give it plenty of clean, cool boiled 
 water to drink; never forget that it gets thirsty and is 
 unable to ask for water. 
 
 If the baby vomits or has diarrhea, stop all feeding. 
 Give it boiled water, and send for the doctor at once. 
 If the doctor is not near get a district nurse. 
 
 Picnics. 
 
 While many people think picnics are only childish things 
 and not important enough for a school study, we believe 
 they are worth studying for two reasons. 
 
 First — They are held out of doors ; and to eat in the 
 fresh air gives the body the best possible medicine. 
 
 Second — A great many people who, at home, are very 
 particular about meals think anything will do for a picnic. 
 On the contrary, cold food that is to take the place of a 
 hot meal should be prepared with even more care if 
 possible than the meal at home. It is usually eaten in 
 a warm atmosphere after being carried some distance. 
 
 Every girl can recall how many children come home 
 from picnics (which should mean health, relaxation and 
 amusement) sick at their stomachs. Why? Because 
 they either eat the wrong food, or the right food prepared 
 in the wrong way, and as soon as the stomach feels the 
 motion of the ferry or the car it rebels at the insult. 
 For it is an insult to our stomachs to fill them with un- 
 wholesome food. 
 
 What should be taken on a picnic? Sandwiches, fruit 
 and something to drink. Sandwiches should be the main 
 part of the lunch. In a sandwich we have the bread 
 which every one wants at a meal; bread contains the 
 
A HOT WEATHER LESSON 151 
 
 necessary starch ; butter contributes the fat, and a proper 
 filling adds to the nourishment. In making sandwiches 
 very little butter should be used in summer, for it is apt 
 to get rancid, and fat is heating. The filling of the sand- 
 wiches must contain as much food value as possible, and 
 whether it consists of meat or salad or cheese it is the 
 most convenient way to carry the main part of the meal. 
 
 Making Sandwiches. 
 
 Have your hands clean when you make them, for they 
 must be handled. Bread a day old is better than fresh 
 bread. Have the filling very cold. 
 
 As sandwiches are usually eaten in hot weather and 
 away from ice, they should be done up in oiled paper to 
 keep out the air and to preserve them from spoiling. 
 Germs are very active in warm weather. Sandwiches 
 should not be of that material which easily decays. Meat 
 is expensive, and quickly spoils in a warm place, so it is 
 well, when possible, to select a substitute for meat. 
 
 Quarter lb. of cheese contains the same nourishment as 
 I qt. of milk. 
 
 Quarter lb. of cheese twice as much as ^ lb. of meat. 
 
 Two eggs are equal to ^ lb. of meat. 
 
 Nuts are only 5 per cent, water and the remaining .95 
 per cent, is nourishing. 
 
 Thirty walnuts (without shells) contain as much fat 
 as }i lb. of meat. 
 
 There is much nutritive value in olive oil. 
 
 From sandwiches made from salad plants, such as let- 
 tuce, chicory, cucumber, etc., we do not get much nourish- 
 ment apart from the oil and bread, but we do get refresh- 
 ment, water and salts. This is true also of celery. 
 
 Vegetables, fish, cut fruit and meat make good sand- 
 wiches, but will not keep long away from the ice. 
 
152 A SECOND COURSE IN HOMEMAKING 
 
 Salad oil becomes rancid if kept in a warm place for 
 any length of time. 
 
 All these facts should help a girl to decide what kind 
 of sandwiches should be taken on a picnic. 
 
 As a rule, cold food is not so appetizing as hot food (I 
 am not speaking of iced dishes), and hence great care 
 should be taken to make every sandwich dainty, even 
 though it seems fussy and unnecessary at the time. All 
 should be the same shape and size, and the edges cut even 
 with a sharp knife. 
 
 To Make a Sandwich. 
 
 Prepare the material that you are to put in the sand- 
 wich. 
 
 Have oiled or tissue paper ready (if the sandwich is to 
 be taken away). 
 
 Cut the bread in slices one quarter of an inch thick. 
 Butter with soft butter (mash if butter is hard). If 
 very dainty sandwiches are desired, cut off the crust, but 
 remember that the crust cut off is just so much food value 
 wasted. 
 
 Spread filling on one slice of bread and place the other 
 evenly on top. Wrap in the paper before bread dries. 
 
 For at least two lessons the pupils should select sand- 
 wich receipts from the back of the book (page 229) and 
 prepare them in class. 
 
 Remember that knives and forks are not usually at 
 hand when sandwiches are eaten. Anything of fibrous 
 texture must be chopped fine, as eating with the fingers 
 is unattractive if the food is not very dainty. 
 
 Never use anything excepting oiled or tissue paper for 
 wrapping the sandwich. Never use newspaper. There 
 are people who are so careless and have so little thought 
 for health that they will use a dirty, inky newspaper to 
 
A HOT WEATHER LESSON 153 
 
 wrap about a luncheon. Newspapers are made from 
 dirty rags ; the printer's ink used on the type is black, 
 greasy oil (rub it off on your hands and see for your- 
 self). After the newspaper is printed it is carried by 
 boys who handle it with dirty hands and throw it about 
 anywhere. 
 
 After one or two lessons on hot weather food and the 
 preparation of a picnic luncheon, the subject will become 
 familiar to every pupil in the class. For the last lesson 
 on this topic it would be instructive and interesting for 
 each girl to bring from home what she considers the best 
 luncheon for one person, prepared and wrapped in the 
 best way. All such luncheons may be placed on the 
 table, without names attached, and the teacher will criti- 
 cize all errors, taking into account food values, daintiness 
 of appearance and manner of wrapping, and give a re- 
 ward for the best luncheon, not forgetting to give every 
 girl credit for the eft'orts made. 
 
 
INEXPENSIVE COOKING RECEIPTS 
 
CONTENTS OF COOKING RECEIPTS 
 
 PAGE 
 
 Weights and Measures 158 
 
 Cereals 161 
 
 Eggs 165 
 
 Soups 168 
 
 Soups for Children 173 
 
 Fish 175 
 
 Fish for Children 178 
 
 Inexpensive Meat Dishes 179 
 
 Baked Meat Dishes 183 
 
 Vegetables 188 
 
 Cheese 193 
 
 Muffins, Breads, etc 195 
 
 Sauces 200 
 
 Salads 202 
 
 Cold Desserts 206 
 
 Baked Puddings and Pies . 209 
 
 Pudding Sauces 214 
 
 Cake 216 
 
 Cooked and Preserved Fruits 220 
 
 Fruits for Children 222 
 
 Receipts for Marmalade, Jam and Jelly 224 
 
 Receipts for the Sick 227 
 
 Sandwiches 229 
 
 Italian Receipts 232 
 
 Kosher Receipts 235 
 
 15; 
 
Useful Weights and Measures. 
 
 32 tbsp. in a pound of butter 
 2 cups in a pound of butter 
 5-cent loaf of bread cuts 18 pieces 
 4 cups of flour to I pound. 
 2 cups of sugar to i pound 
 234 cups dry beans to i pound 
 2^ cups brown sugar to i pound 
 2^ cups oatmeal to i pound 
 2% cups corn meal to i pound 
 1% cups rice to i pound 
 4^ cups coffee to i pound 
 
 2 cups chopped meat to i pound 
 
 3 tsp. in I tbsp. 
 16 tbsp. in I cup 
 
 2 cups farina in one package 
 2 cups farina in one pound 
 I pint of rice in i pound 
 
 Table of Proportions. 
 
 I cup liquid to 3 cups flour for bread 
 I cup liquid to 2 cups flour for mufiins 
 
 1 cup liquid to i cup flour for batters 
 
 2 teaspoons soda to i pint sour milk 
 
 1 teaspoon soda to i cup molasses 
 ]/^ teaspoon salt to 4 cups custard 
 
 2 teaspoons salt to 4 cups water 
 
 % teaspoon salt to i cup white sauce 
 y^ teaspoon pepper to i cup white sauce 
 y2 pint or I cup is 8 ounces of milk 
 32 ounces in i qt. of milk 
 2 tbls. in one ounce 
 
 158 
 
TIME TABLES 159 
 
 All receipts in this book take it for granted that when 
 the terms teaspoon and tablespoon or *' tsp." and *' tbls." 
 are used, level teaspoon, and level tablespoon shall be 
 understood. 
 
 Time Table for Roasting Meats. 
 
 Beef — 15 minutes to the pound 
 Lamb — 20 minutes to the pound. 
 Pork — one half hour to the pound 
 Veal — one half hour to the pound. 
 Chicken — 20 minutes to the pound 
 Turkey — 20 minutes to the pound 
 
 Time Table for Baking. 
 
 Fish — 15 minutes to the pound. 
 Bread — 45 to 60 minutes. 
 Cookies — about 10 minutes. 
 Thin Cake — 15 to 30 minutes. 
 Loaf Cake — 40 to 60 minutes. 
 Indian Pudding — 3 hours or more. 
 Bread Pudding — 45 minutes. 
 Pies — 30 to 45 minutes. 
 Scalloped Dishes — 20 to 30 minutes. 
 Baked Beans — 5 to 7 hours. 
 

CEREALS 
 
 Cereals include wheat, oats, rye, barley, Indian corn, 
 and rice. 
 
 In "Practical Homemaking " the subject of cereals 
 was taken up quite thoroughly. In Chapter VI, in that 
 book, was given the time table for cooking breakfast 
 cereals. As the nutritive value of cereals is very high, 
 it seems important that every girl should be familiar with 
 as many ways of cooking this nourishing food as possible, 
 and the following cereal receipts are added to those 
 already learned. 
 
 Things to Remember About Cooking Cereals. 
 
 1. It is better not to eat cereals at all than to eat 
 them undercooked. 
 
 2. Have the cereal stiff enough to be chewed. If too 
 soft it is swallowed without being chewed and is, there- 
 fore, not easily digested. Infant food is different. 
 
 3. It is a good rule to cook cereals twice as long as 
 directed on the package. 
 
 Suggestions for Serving Cereals. 
 
 1. Berries, applesauce, sliced peaches or sliced bananas 
 can be served in the same saucer with any cereal and it 
 makes a very appetizing dish. 
 
 2. Figs or dates, cut in small pieces, may be stirred 
 into cooked farina or mush before serving, and the mush 
 then served with cream and sugar. This contains enough 
 nourishment for an entire meal. 
 
 161 
 
i62 A SECOND COURSE IN HOMEMAKING 
 
 Hominy Mush with Prunes 
 Pour slowly one cup of hominy into four cups of boil- 
 ing water, salt, and boil one hour. 
 
 Wash and pick over one-half pound prunes. Soak 
 these in cold water two hours, then cook in same water 
 until soft. When nearly cooked, add one-half cup sugar. 
 Pour prunes over hominy and serve hot. 
 
 Rice and Cheese 
 
 1 cup rice % lb. cheese 
 3 cups water i tsp. salt 
 
 2 cups white sauce A little pepper 
 
 Boil rice as in previous receipt and add white sauce. 
 Fill a pudding dish with this cooked rice. Cover with 
 fine shavings of cheese, and bake until brown. 
 
 Boiled Rice 
 
 Boiled rice is not an easy dish to prepare. A very 
 careful study of the subject is therefore necessary. 
 I cup rice 3 cups water 
 
 I tsp. salt 
 
 Put water in a saucepan and let it boil. Pick over 
 and wash the rice in four or five waters. When water 
 is boiling rapidly, drop in rice so slowly that it will 
 not stop the boiling of the water. If the grains settle on 
 the bottom stir them gently with a fork, not with a spoon. 
 Allow rice to boil from twenty to thirty minutes in 
 a covered saucepan. Add salt when rice is nearly 
 cooked. Turn into a strainer and drain thoroughly. Dry 
 in a serving dish in the oven for a few moments before 
 serving. 
 
 Old rice absorbs more water than new rice and takes 
 longer for cooking. 
 
INEXPENSIVE COOKING RECEIPTS 163 
 
 Cornmeal and Syrup, 
 One cup cornmeal to six cups boiling salted water. 
 Cook in double boiler for three hours, add more water if 
 necessary. Serve hot with maple syrup. 
 
 Samp 
 
 Samp is but four cents a pound and makes a delicious 
 vegetable. 
 
 Soak two cups of samp over night. In the morning 
 drain, and pour cold water over the samp in order to 
 remove the starchy substance. Then boil in enough 
 salted water to cover for from three to four hours. If 
 the water boils away add more. Drain all water from 
 samp, and when dry add two tablespoons of butter and a 
 little salt ; serve hot. 
 
 Hominy Pudding 
 Cook one cup of hominy in four cups of boiling salted 
 water for one and one-half hours. Drain and let stand 
 until partly cool, then mix hominy with one-half pint 
 of milk, two beaten eggs, i tablespoon butter. Bake in 
 pudding dish in oven for about ten minutes. Cheese can 
 be sprinkled on top of hominy before baking, if desired. 
 
 Rice Croquettes 
 
 Warm one pint of cooked rice in one or two table- 
 spoonfuls of hot milk. Add the beaten yolk of one egg, 
 and salt to taste. Allow this rice mixture to cool, then 
 shape it in rolls and fry in hot lard or deep fat of any 
 kind. 
 
 Cereals for Children 
 
 All starchy foods, among them cereals, should be 
 cooked long enough to be easily digested. The starch 
 must be liberated by the bursting of the granules. This 
 
i64 A SECOND COURSE IN HOMEMAKING 
 
 starch is changed into a substance called dextrine if it 
 is cooked in a very high temperature and a very long 
 time. If starch is eaten by a child before it is changed, 
 it is not easily digested. It is for this reason that such 
 emphasis is laid on the necessity of cooking cereal a 
 long time. Imperfectly cooked cereals are worse than 
 nothing for little children. 
 
 Cereals for Children Under Three. 
 
 Cook in boiling salted water for at least three hours. 
 Strain and mix with milk or thin cream. Season with 
 salt but no sugar. 
 
EGGS 
 
 There are four reasons why raw eggs are given to the 
 sick. 
 
 1. They contain much food value. 
 
 2. They are easy to eat. 
 
 3. They are easily digested when raw or soft cooked. 
 
 4. They are free from bacteria. 
 
 How to Tell if an Egg is Fresh. 
 
 1. Observe the shell. A fresh tgg has a thick rough 
 shell. 
 
 2. Drop the egg into cold water. If it sinks it is 
 fresh. If it floats it is stale. 
 
 Care of Eggs. 
 
 1. Wash the eggs with a damp cloth when they first 
 come from the store. 
 
 2. Keep the eggs in a cool, dry place. 
 
 3. Never throw away the shells of eggs, as they may 
 be used to clear coffee. 
 
 Receipts for Eggs. 
 
 Soft-Boiled Eggs 
 Put water in a saucepan. Let it come to the boiling 
 point. Lower the eggs into it with a spoon. Remove at 
 once from the fire and let stand, covered, for about ten 
 minutes. 
 
 Eggs in a Nest 
 
 Separate the white of an egg from the yolk. Beat the 
 white stiff and dry. Put it in a cup or small dish, mak- 
 
 165 
 
i66 A SECOND COURSE IN HOMEAIAKING 
 
 ing in the top of it a hollow the size of the yolk. Into 
 this hollow slip the yolk. Set bowl in a covered saucepan 
 containing boiling water. Cook until the top of the 
 white of the egg is firm. 
 
 Goldenrod Eggs 
 
 I cup white sauce 6 slices toast 
 
 4 eggs boiled hard 
 
 Separate the whites from the yolks of the hard boiled 
 eggs. Cut the whites into rather small pieces and add 
 to the well-seasoned white sauce. Press the yolks of the 
 eggs through a strainer or potato ricer. Serve white 
 of egg and white sauce on toast with the riced yolks 
 sprinkled on top. A little parsley around the dish adds 
 to the taste and the appearance. 
 
 Creamed Eggs 
 
 I cup white sauce 4 hard boiled eggs 
 
 2 tbsp. grated cheese 
 
 Remove the shells of the eggs and cut in cubes. Place 
 eggs in a baking dish and pour over them the white 
 sauce. Sprinkle a little grated cheese on top and serve 
 very hot. If the eggs have cooled in the preparation, 
 place the dish in the oven for a few moments before 
 serving. 
 
 Scrambled Eggs 
 
 4 eggs ^ tsp. salt 
 
 34 cup milk A little pepper 
 
 Heat frying pan. Melt butter in it. Beat the eggs, 
 
 whites and yolks together. Add milk, salt and pepper. 
 
 (Water can be used instead of milk.) Be sure that the 
 
 frying pan is very hot before eggs are poured in. 
 
INEXPENSIVE COOKING RECEIPTS 167 
 
 Stir eggs and scrape from bottom constantly while cook- 
 ing. As soon as eggs are creamy take from fire and 
 serve. 
 
 Poached Eggs 
 
 Break eggs carefully one at a time into a saucer 
 and slip into a frying pan of hot salted water. Dip the 
 hot water over the yolks with a spoon while the egg is 
 cooking. When the white is firm, take up the eggs with 
 a skimmer, and serve on hot buttered toast. Sprinkle 
 over each egg a little salt and a little paprika. 
 
 Eggs in Spanish Style 
 
 I cup tomato 4 hard boiled eggs 
 
 J/2 green pepper 2 this, butter or oil 
 
 I tbsp. chopped onion Salt and pepper 
 
 Parsley 
 
 Cut eggs in half lengthwise ; separate yolks from 
 whites. Put yolks in a bowl and mix with salt, pepper 
 and a little olive oil. Put the yolk mixture back in 
 whites of eggs. Make hot tomato sauce (see pg. 200). 
 Pour sauce over eggs : heat through and serve hot. 
 
 Omelet 
 
 Beat eggs, whites and yolks together, with a teaspoon of 
 milk (or water) for each egg. Season with salt and 
 paprika. Turn the beaten egg into a very hot pan which 
 has in it enough butter to just cover the bottom of pan. 
 Constantly run a silver knife under omelet as it begins 
 to harden, allowing uncooked egg to flow under. When 
 all is of a creamy consistency fold and serve at once on 
 hot platter. 
 
SOUPS 
 
 Cream of Tomato Soup 
 
 i^ cups milk i^ cups tomato 
 
 3 tbsp. flour Yz tsp. salt 
 
 3 tbsp. butter ^ tsp. soda 
 
 Little sugar 
 Melt butter, stir in flour. Add the tomato, stirring 
 constantly. Add the soda to this tomato mixture. Have 
 milk scalded and add milk to tomato until they are thor- 
 oughly blended and the mixture thickens. Add the sea- 
 soning before taking from the stove. Serve with crou- 
 tons. Strain before serving soup. 
 
 To make croutons, cut stale bread into one-third inch 
 slices, cut off the crusts. Spread thinly with butter. 
 Cut slices into cubes. Place in a pan in oven and allow 
 to get a delicate brown. 
 
 Fish Chowder 
 
 I lb. fresh fish (cod or i^ pt. milk 
 haddock) 3 water crackers 
 
 3 large potatoes Pepper, salt and ^4 lb. 
 
 I large onion pork 
 
 Cut fish, potatoes and onion into slices. Try out pork 
 and fry onion in it until a light brown. Place in alter- 
 nate layers in saucepan — first potatoes, then fish, 
 then pork and onions. Dust with salt and pepper and 
 continue in this order until all the materials are used. 
 Cover the whole with boiling water and let the mixture 
 simmer for thirty minutes. Scald the milk. Arrange 
 the fish mixture in dish, cover with softened crackers and 
 pour over the whole the hot milk. 
 
 168 
 
INEXPENSIVE COOKING RECEIPTS 169 
 
 Vegetable Soup with Meat 
 
 1 lb. soup meat Small stalk celery 
 
 2 carrots (chopped) 
 
 4 or 5 potatoes (cut in 2 cents' worth soup 
 
 squares) greens 
 
 Yi cup tomato Yi cup rice 
 
 I onion (chopped) Pepper and salt to taste 
 
 Put meat in cold water. Let it come to the boiling 
 point and cook one-half hour. Take meat from water, 
 cut in small pieces and return to the pot, adding more 
 water, also the chopped carrot and celery. Boil twenty 
 minutes. Wash the rice, and add this and the potato 
 to the soup, with seasoning and chopped soup greens. 
 Cook all together for twenty minutes more. 
 
 Scotch Broth 
 
 I lb. lean beef and bones 
 
 I cup dried green peas (washed and picked over) 
 
 J4 cup barley 
 
 1 potato 
 
 Little chopped cabbage 
 
 2 cents' worth soup greens. 
 
 Soak peas over night. In the morning drain and cook 
 in fresh water with meat, bones and barley for one hour. 
 Add chopped cabbage, potato and seasoning. Cook for 
 one hour more, or until peas are soft. 
 
 Vegetable Soup with Spaghetti 
 
 I cup cabbage, chopped i cup tomato 
 
 4 potatoes cut in cubes 2 tbsp. lard or oil 
 
 y^ lb. spaghetti 2 cents' worth soup 
 
 I onion greens 
 
 J^ cup carrot Salt and pepper to taste 
 
I70 A SECOND COURSE IN HOMEMAKING 
 
 Fry onion in fat until brown. Add this to one quart 
 of boiling water, with cabbage, tomato and carrot. 
 Cook one-half hour, then add potato, spaghetti and 
 chopped soup greens, and cook one-half hour more. Sea- 
 son with salt and pepper. 
 
 Tripe Soup 
 
 J/2 lb. tripe 2 tbsp. lard or dripping 
 
 2 cups milk I onion 
 
 2 cups cut up potatoes ^ tsp. salt 
 
 2 tbsp. flour ys tsp. pepper 
 
 Wash tripe and boil with sliced onion and cut up 
 potatoes for one-half hour. Melt fat and mix with flour. 
 Scald milk and add to this the flour, fat and tripe mix- 
 ture ; season, and let it all boil together until it begins to 
 thicken. 
 
 Lentil Soup 
 
 I lb. lentils 2 tbsp. lard, oil, or drip- 
 
 I cup tomatoes ings 
 
 Soup greens i onion 
 
 Salt and pepper to taste 
 
 Soak lentils over night. Allow them to cook in the 
 morning for two hours. Fry onions in oil or drippings 
 until brown. • Add to this onion mixture tomato and 
 seasoning. Cook one-half hour with soup greens, which 
 have been chopped. Now add tomato mixture to lentils 
 and boil all together for fifteen minutes. 
 
 Clam Chowder (without Tomato) 
 
 25 clams I tbsp. butter 
 
 I onion 2 tbsp. flour 
 
 Small piece salt pork 2 cups milk 
 
 3 potatoes y2 tsp. pepper 
 y2 tsp. salt 
 
INEXPENSIVE COOKING RECEIPTS 171 
 
 Boil the clams in their own liquor for three minutes. 
 Remove clams and return liquor to fire. Fry pork, cut 
 in slices, and chopped onion together until both are 
 brown. Add flour, stir, and allow flour to get well 
 cooked. Then add this to clam liquor and season 
 with salt and pepper. Have potatoes cut into dice, and 
 cook in clam liquor until tender. When ready to serve 
 add milk and clams, which have been chopped. 
 
 Corn Soup 
 I can corn 2 tbsp. butter 
 
 J/2 pt. boiling water 2 tbsp. flour 
 
 I pt. milk I tsp. salt 
 
 I slice onion Pinch pepper 
 
 Cook corn and water together for twenty minutes. 
 
 Scald milk with chopped onion, and add milk to corn. 
 
 Add butter and flour which have been cooked together. 
 
 Season with salt and pepper. 
 
 Celery Soup 
 
 Cut stalks and leaves of one large head of celery 
 in one-half-inch pieces and add to one quart of boiling 
 water. Boil until tender. Make white sauce of one 
 tablespoon flour, one tablespoon butter, two cups of milk, 
 and salt. Press the cooked celery through a sieve. Add 
 this celery to the white stock and heat thoroughly be- 
 fore serving. 
 
 Mock Bisque 
 
 2 cups tomatoes 
 
 y2 onion 
 
 2 tsp. sugar 
 
 2 tbsp. butter 
 
 4 cups milk 
 
 6 cloves 
 
 Yi tsp. salt 
 
 yi tsp. pepper 
 
 Sprig of parsley 
 
 I bay leaf 
 
 V2 
 
 tsp. soda 
 
172 A SECOND COURSE IN HOMEMAKING 
 
 Scald milk with chopped parsley and the bay leaf. 
 Remove bay leaf after milk scalds. Cook the tomato, 
 onion, cloves, and sugar together; add soda and press 
 through a sieve. Add this tomato mixture to the milk 
 mixture, adding at the last the salt, pepper, and butter. 
 
THE PREPARATION OF SOUPS FOR 
 CHILDREN 
 
 Beef Juice 
 
 Buy one-half pound lean beef. Take off all fat and 
 gristle. Broil over a clear fire from six to eight min- 
 utes. Cut the meat into small pieces and squeeze out 
 juice with a lemon squeezer (being sure it is perfectly 
 clean). Add salt. When you are ready to warm this 
 juice do not heat it directly over the fire but put it in a 
 cup and set the cup in hot water. 
 
 Beef Broth 
 
 Buy chopped lean beef and use one pound of meat 
 to one quart of water. (If the child is over three, one 
 onion can be used.) Soak the meat in cold salted water 
 (with or without the onion) for from two to six hours, 
 keeping it on ice or in a cool place all the time. Then 
 in the same water let it slowly simmer on the stove for 
 three hours. Cool over night. Remove the fat in the 
 morning. Keep this broth covered in a cold place until 
 needed, when it is reheated. 
 
 Clear Vegetable Soup 
 
 One hour before beef broth or stock is cooked, add 
 any vegetables desired. First wash, scrape, and cut 
 into pieces. Just before soup is done add the salt. 
 Take from fire, strain all through a fine sieve into an 
 earthen bowl. Let it cool without covering. When 
 ready to serve remove the grease, add more salt, and 
 heat. 
 
 Mutton Broth 
 
 Buy one pound of the best end of the neck of mutton. 
 
 1/3 
 
 ) 
 
174 A SECOND COURSE IN HOMEMAKING 
 
 Cover with one quart of cold water, add pinch of salt 
 and one tablespoon of crushed barley. Let it stand at 
 the back of the stove one hour. Then move it forward 
 and let it simmer for three hours. Add water so that it 
 will not fall below one-half pint. Strain and allow to 
 cool. When cold remove the fat, adding more salt if 
 necessary. 
 
 This can be thickened with a little cornstarch ; cook 
 for ten minutes, and then add three ounces of milk to 
 one-half pint of broth. 
 
 Chicken Broth 
 
 Cut up a fowl into small pieces. Take out all skin 
 and fat. Cover with cold water and let it simmer for six 
 hours. Cool over night. Take the fat off that has 
 risen to the top. Season, strain off the broth, and heat. 
 A four-pound chicken will make one quart of broth. 
 
 A little cornstarch, flour, or arrowroot may be used 
 to thicken the soup. 
 
 Cream Soups 
 
 Cream soups (which are very good for little children) 
 can be made of any vegetables; asparagus, green peas, 
 string beans, spinach, and celery being especially good. 
 All of these vegetable soups are made in the same way. 
 The vegetable is boiled until soft, and is then pressed 
 through a sieve. A white sauce is made of one table- 
 spoon of butter, one tablespoon of flour, a very little pep- 
 per, salt enough to season, and two cups of milk, or one 
 cup of milk and one cup of beef or chicken broth. In 
 the place of white sauce, two teaspoons of cornstarch 
 may be used as thickening. Add the strained vegetable 
 to the milk, replace on the fire, and allow it to simmer 
 for a few minutes. 
 
FISH 
 
 Codfish Hash 
 
 }i lb. salt codfish Yi cup milk 
 
 6 medium-sized potatoes 2 tbsp. butter 
 Parboil codfish for fifteen or twenty minutes. Pick 
 it over, taking out all bone or skin. Boil and mash pota- 
 toes, and add them to the fish. Add also the butter, and 
 enough milk to make it a soft mass. Beat well, and 
 season with salt and pepper. Put into the oven to 
 brown or put into buttered frying pan, and cook on 
 top of the stove without stirring, until brown under- 
 neath. Fold and serve. 
 
 Fish Balls 
 
 ^ lb. salt codfish 
 
 2 heaping cups potatoes (cut in small pieces) 
 
 Yz tbsp. butter 
 
 Boil and mash the potatoes. While they are cooking, 
 cover the codfish with boiling water. Let it soak for 
 twenty minutes. Drain and pick fish into shreds. Mix 
 the fish, potatoes, butter and beaten eggs together. Beat 
 the mixture well. Make into round cakes and fry in 
 a buttered pan or deep fat. 
 
 Shredded Codfish Balls 
 I box shredded codfish 2 eggs 
 
 6 potatoes i tbsp. butter. 
 
 Salt and pepper 
 175 
 
176 A SECOND COURSE IN HOMEMAKING 
 
 Soak codfish well and pick over. Put into saucepan 
 and cover v^ith cold water. Let it come to the boiling 
 point, but do not boil it as that would make it hard. 
 Strain water from fish. Put potatoes on to boil, cutting 
 them in small pieces so that they will boil quickly, and 
 at the same time put on the fire one and one-half pounds 
 of lard in a deep kettle. This lard must be very hot 
 before it can be used to fry the fishballs. Beat the 
 eggs stiff, the whites and yolks separately. Mash the 
 potatoes and mix with the butter. No milk should be 
 used, but the potatoes and butter should be beaten until 
 creamy. Add potatoes to fish. Mix fish and potato 
 mixture and yolks of eggs together, beating hard. The 
 last thing beat in the whites. Mold with a spoon, not 
 with the hands, and drop in the hot fat. Cook until 
 a nice brown. 
 
 Baked Fish 
 
 Bluefish, weak fish, or any whole fish can be used for 
 baking. 
 
 I cup cracker crumbs, or 3^ tsp. pepper 
 
 bread crumbs i tbsp. chopped onion 
 
 % lb. fat salt pork i tbsp. capers 
 
 ^ tsp. salt I tbsp. pickle 
 
 y^ cup melted butter 
 
 Clean fish, and wipe thoroughly outside and in with 
 cloth wrung out of cold water. Make a stuffing of the 
 above ingredients, that is, bread crumbs, onion, parsley, 
 capers, pickles, butter and seasoning. Mix these thor- 
 oughly together. Put the stuffing in the cavity of the 
 fish and sew up the opening with clean coarse thread. 
 Rub the fish thoroughly on both sides with butter and 
 pepper and salt. Cut gashes across the sides of the 
 fish about two inches apart, and in these put tiny strips 
 
INEXPENSIVE COOKING RECEIPTS 177 
 
 of fat salt pork. Dredge the whole with flour. Put in 
 baking dish, with small pieces of pork placed on the 
 back, and bake about ten minutes to the pound, bast- 
 ing frequently with the pork which will melt into the 
 baking fish. When nicely brown serve on platter, with 
 pieces of parsley, sliced lemon and, if desired, hard 
 boiled eggs around the dish. 
 
 A Good Way to Cook Fish 
 
 I slice fresh codfish i onion 
 
 (about I lb.) 2 tbsp. butter 
 
 I carrot Salt 
 
 1 turnip Paprika or pepper 
 
 Cut up the carrot, turnip and onion. Boil these vege- 
 tables gently, and when they are half boiled, drain and 
 put into a stew pan or casserole with butter, one cup 
 of vegetable water, parsley and seasoning. When these 
 vegetables are nearly cooked add the fish, and cook until 
 tender. 
 
 Baked Halibut with Tomato Sauce 
 
 2 lbs. halibut Yz tbsp. sugar 
 
 2 cups tomato 3 tbsp. butter 
 I cup water 3 tbsp. flour 
 
 I slice onion ^ tsp. salt 
 
 3 cloves Yz tsp. pepper 
 
 Cook the tomato with onion, cloves and sugar for 
 twenty minutes. Mix butter and flour and stir into hot 
 tomato mixture. Add salt and pepper. Cook for ten 
 minutes and strain. Clean fish, wipe, put into baking 
 pan and pour around it half the sauce. Bake thirty-five 
 minutes, basting often. Remove to hot platter, pour 
 around it the remaining sauce, and garnish with parsley. 
 Add boihng water to the sauce if it is too thick. 
 
178 A SECOND COURSE IN HOMEMAKING 
 
 Codfish Pudding 
 
 Yz lb. dried codfish 4 good-sized potatoes 
 
 2 tbsp. butter ' 2 cups milk 
 
 2 tbsp. flour 
 Soak the codfish over night. Throw away the water 
 in which the codfish was soaked. Boil in fresh water 
 for one hour. Boil and then mash the potatoes. Take 
 the bones out of the codfish and mix fish and potatoes 
 together. Make white sauce of the butter, milk and 
 flour. Add fish mixture to white sauce. Put in a bak- 
 ing dish and brown in the oven with crumbs on top. 
 
 HOW TO COOK FISH FOR CHILDREN 
 
 Fish is an excellent food for children if it is absolutely 
 fresh. It is nourishing and more easily digested than 
 meat. As soon as the fish comes from the market it 
 should be scaled, skinned, washed and put into a cool 
 place at once. If the flesh of fish is not firm and hard it 
 is not fresh. Never fry the fish for children, but boil, 
 bake or broil it. In broiling fish, turn the flesh side to 
 the flre first and then the skin side. Be very careful 
 not to scorch the skin side. Fish for children can be 
 served plain or with a milk sauce. 
 
 Milk Sauce for Fish 
 
 To white sauce add the well-beaten yolk of an ^gg. 
 Do not add ^gg until you have taken the sauce from the 
 fire. 
 
INEXPENSIVE MEAT DISHES 
 
 Casserole of Meat and Rice 
 
 2 cups cooked rice ^ cup boiling water 
 
 I lb. meat (chopped) i tsp. salt 
 
 I egg Dash of pepper 
 
 1 onion i tsp. celery salt 
 
 2 tbsp. bread crumbs i tsp. parsley 
 
 Mix meat, rice and seasoning together with chopped 
 onion and parsley. Beat egg stiff and add to meat 
 mixture. Put this in a baking dish, sprinkle bread 
 crumbs on top and cover. Bake in oven at least thirty 
 minutes. 
 
 Beef Stev7 
 
 2 lbs. upper part of shin 4 tbls. flour 
 of beef with bone 2 onions 
 
 3 qts. boiling water 3 potatoes 
 
 1 turnip I tsp. salt 
 
 2 carrots i tsp. pepper 
 
 Have meat cut in one and one-half inch pieces. Wipe 
 the meat and bone with a damp cloth, and sprinkle meat 
 with salt and flour. Put fat from meat in a hot frying 
 pan and try out. Add the meat to this fat, turning it 
 often until it is well browned. Then put the meat into a 
 soup kettle with the bones and seasoning and boiling 
 water, rinsing out your frying pan with some of the 
 water and pouring the contents into the soup kettle so 
 that none of the good of the meat will be wasted. Let 
 the meat boil hard for five minutes, then set the kettle 
 
 179 
 
i8o A SECOND COURSE IN HOMEMAKING 
 
 back on the stove and allow it to simmer slowly for two 
 hours. Prepare vegetables by peeling and cutting them 
 into one inch cubes. Add these to meat and allow them 
 to cook thoroughly. Peel and cut potatoes in cubes and 
 add them to the soup kettle about twenty minutes be- 
 fore serving. 
 
 Mince Meat on Toast 
 
 Use leftover meat, remove gristle and chop meat fine. 
 Moisten with gravy and season wdth salt, pepper and 
 celery salt. Put a little fat or butter in frying pan 
 and when very hot add chopped meat and heat quickly, 
 stirring so that it will not stick to the bottom of the 
 pan. When thoroughly hot, serve on slices of hot but- 
 tered toast. 
 
 Pigs in Clover 
 
 Cut bacon very thin. Cut calves' liver about one- 
 fourth inch thick. Drop the liver into water below boil- 
 ing temperature and let it remain a few minutes to cook. 
 Roll each piece of liver in a slice of bacon, holding 
 bacon together with a toothpick. Cook in hot fat until 
 a light brown. This is much improved when served on 
 hot toast. 
 
 Hamburg Steak 
 
 I lb. chuck steak i onion 
 
 I tbsp. butter i tsp. salt 
 
 }i tsp. pepper 
 
 Chop meat and onion together (every one should have 
 her own meat grinder and grind her own meat). Season 
 meat with pepper and salt. Make into firm balls, sear 
 in butter. Turn balls often and serve rare. Chopped 
 parsley and lemon juice may be added, yi cup water. 
 
INEXPENSIVE COOKING RECEIPTS i8i 
 
 Plain Stew 
 I lb. breast of veal or ^ tsp. pepper 
 
 lamb I onion 
 
 I qt. water i carrot 
 
 I tbsp. butter ' i turnip 
 
 1 tsp. salt 2 potatoes 
 
 Gravy: i tbsp. flour, 2 tbsp. water 
 
 Cut meat in small pieces. Put in saucepan with salt, 
 pepper and cold water or stock. Raise slowly to sim- 
 mering point, and keep there until tender (two or 
 three hours). Cut vegetables into small pieces, brown 
 them in butter and add them to the stew, twenty minutes 
 before serving add potatoes which have been peeled and 
 cut into squares. Before taking from fire add the thick- 
 ening made of flour and water. Boil hard for ten min- 
 utes after flour is added. 
 
 A Good Way to Use Leftover Meat 
 
 I cup leftover meat, chopped 
 
 I green pepper 
 
 Yz cup tomato 
 
 Yz cup rice, boiled 
 Put in the center of a baking dish a mixture of the 
 meat, chopped green pepper, tomato, pepper and salt. 
 Cover this meat mixture with the rice and bake in a 
 hot oven. 
 
 Corned Beef Hash 
 
 2 cups corned beef Yi cup milk 
 
 2 cups potatoes 2 tbsp. butter 
 
 I tsp. salt Yz tsp. pepper 
 
 Drop corned beef into boiling water and simmer, al- 
 lowing thirty minutes to the pound. When cold chop 
 meat, but not too fine. Chop cold cooked potatoes, also 
 
i82 A SECOND COURSE IN HOMEMAKING 
 
 not too fine. Mix corned beef and potato together. 
 Butter the bottom of a pan. Put in the corned beef and 
 potato mixture. Over the top put the seasoning and the 
 butter. Pour the milk over the whole and put the pan 
 in the oven. Let it remain th'ere for a half hour, stirring 
 the first ten minutes. If brown hash is desired, reserve 
 half of the butter, and after the second stirring melt the 
 butter and pour on top. Let the mixture remain in the 
 oven without stirring until it is brown. 
 
BAKED MEAT DISHES 
 
 Hot Pot 
 
 I lb. of shoulder of beef cut up into 2 inch squares 
 4 potatoes sliced thin 
 
 1 onion cut up fine. 
 
 In a deep dish, which has first been well buttered, place 
 a layer of meat. Sprinkle with salt an-d pepper. Over 
 this sprinkle one-half the onion then a layer of pota- 
 toes and a little butter. Repeat this, having a thick layer 
 of potatoes on top to brown nicely. Moisten with water 
 in a covered dish and bake two hours in rather a slow 
 oven. 
 
 Braised Beef 
 
 3 lb. of beef from lower part of round or face of rump 
 
 2 thin slices of fat salt pork 
 Yz tsp. peppercorns 
 
 3 cloves 
 
 ^ cup each of carrots, turnips, onions, celery (cut 
 these in dice) 
 
 A little salt, pepper and one bay leaf 
 
 Try out pork and remove scraps. Wipe meat and 
 sprinkle with salt and pepper, dredge with flour and 
 brown entire surface in pork fat. Place in deep granite 
 pan or in earthen pudding dish and surround with vege- 
 tables, peppercorns and three cups of boiling water. 
 Cover closely and bake four hours in very slow oven, 
 basting every half hour and turn after the second hour. 
 Throughout, the liquid should be kept below the boiling 
 
 183 
 
i84 A SECOND COURSE IN HOMEMAKING 
 
 point. Serve with brown sauce made from the liquid 
 in pan. 
 
 Beef Croquettes 
 
 Chop very fine two cupfuls of roasted or boiled beef. 
 Fry one teaspoonful of chopped onion and one table- 
 spoonful of butter until a light brown, then add the 
 chopped meat and one teaspoonful of chopped parsley. 
 Now add one cupful of mashed potatoes, season with 
 pepper and salt, stir in, the last thing, two eggs well 
 beaten. Form into croquettes, dip in egg then in crumbs 
 and fry in hot fat. 
 
 Stuffed Spare Rib 
 I whole spare rib cracked, in the middle 
 4 apples 
 34 lb. raisins 
 Wipe meat with damp cloth. Slice apples, seed 
 raisins, place apples and raisins on half of spare rib 
 and fold balance over. Tie together (or sew). Put 
 it on rack in roasting pan and into hot oven. After ten 
 minutes or after the outside is seared reduce tempera- 
 ture of oven and put a little water in the pan with which 
 to baste the roast occasionally. Cook three hours, serve 
 with the gravy made in the pan. 
 
 Meat Pie 
 For meat pie it is not necessary to have always the 
 same things. Leftover meat is needed and 
 
 1 cup flour ^2 tbls. lard 
 
 2 tsp. baking powder ^ cup milk (or milk 
 3/2 tsp. salt and water) 
 
 y2 tbsl. butter 
 Cut up meat, add any left over vegetables that may be 
 on hand. A little gravy or stock that may be left from 
 
INEXPENSIVE COOKING RECEIPTS 185 
 
 the day before will add richness. Season with salt, 
 pepper and a little celery salt and cover with a crust made 
 after the receipt of baking powder biscuits. 
 
 It is fully as necessary to learn how to put left over 
 materials together in an appetizing way without a receipt 
 as to be able to follow a receipt book perfectly. This art 
 comes with practice, by tasting frequently while preparing 
 the dish ; and it comes also by an appreciation of the 
 value of every scrap of left over food and thus saving 
 many dollars during the year. 
 
 Crust of meat pie 
 Mix and sift flour, salt and baking powder. Cut in 
 lard and butter. Add milk, mixing with knife. Bake in 
 oven until dough is thoroughly cooked. 
 
 Cannelon of Beef 
 
 2 lbs. of beef from top of round 
 
 I tbls. of fine chopped parsley 
 
 I tsp. salt, I of onion juice and ^ tsp. of mace. 
 
 I egg beaten. 
 
 }i cup soft bread crumbs 
 
 54 tsp. pepper 
 Put meat through the chopper several times. Add sea- 
 soning, the beaten egg, and the bread crumbs (which have 
 been soaked and wrung dry). Mix thoroughly and shape 
 in a roll. Bake for thirty or forty minutes. Baste fre- 
 quently with fat from salt pork and hot water. Serve 
 with tomato or mushroom sauce, or with macaroni and 
 tomato sauce. 
 
 Chops — Lamb or Mutton 
 
 Chops should never be fried, always broiled over or 
 under a hot fire. The broiler should be turned very 
 often. A good plan is to turn the broiler every time you 
 
i86 A SECOND COURSE IN HOMEMAKING 
 
 count ten. When the meat is puffy it is done. If you 
 cook the chops too long they will be hard and dry. What 
 we want to do in cooking a chop is to sear the outside at 
 once. Thus the juices are shut in. It is the steam shut 
 into the chop that gives it the puffy look. It should 
 not take more than eight or ten minutes to broil a chop. 
 If your chop is two inches thick it is better than when 
 thinner, as the thicker meat will be more juicy. Before 
 broiling, trim off the fat and wipe with a damp, clean 
 cloth. Be sure that the fire is lively, and not one that 
 has begun to cool. 
 
 Beef Kidney Stew 
 
 Soak kidneys in salt and water for half an hour. Melt 
 two tablespoonfuls of butter in a casserole. Add to butter 
 a small onion chopped fine and the kidneys, which have 
 been salted, add pepper, and dredge with flour. Then 
 add two-thirds cup of hot water and slice of lemon. 
 Cook ten minutes. 
 
 Cottage Pie 
 I cup left over meat Yz green pepper 
 
 I cup gravy i onion 
 
 I cup mashed potatoes Salt and pepper 
 
 Chop onion and pepper, mix it with meat and gravy 
 and season with salt and pepper. Line baking dish with 
 potato and put meat mixture in the middle. Spread 
 lightly over the top more mashed potato. Let the whole 
 bake in oven until the top of potato is a good brown. 
 
 A Good Gravy to Use with Leftover Meats 
 
 Yz cup soup stock I tbsp. butter or drip- 
 
 I tbsp. flour pings 
 
 Little salt and pepper 
 J/2 tsp. minced onion, or green pepper, or both 
 
INEXPENSIVE COOKING RECEIPTS 187 
 
 Melt fat, add flour and cool for about three minutes. 
 Add soup stock and onion, and bring to the boiling point. 
 Add the seasoning the last thing. 
 
 Potato with Meat Gravy 
 
 2 cups freshly boiled potatoes 
 
 Yz lb. meat 
 
 2 onions 
 
 I tbsp. flour 
 
 J4 cup canned tomatoes 
 Mash the potatoes and season with pepper and salt. 
 Put meat in cold water and allow it to boil until tender. 
 Take out the meat and chop fine or put through meat 
 grinder. Make a gravy of the stock, in which the meat 
 was boiled, by adding onion, fried in drippings, and toma- 
 toes and flour. To this gravy add the chopped meat. 
 Have the mashed potatoes very hot and serve by pour- 
 ing the meat gravy over the potatoes. 
 
VEGETABLES 
 
 In " Practical Homemaking " we learned a great deal 
 about potatoes, but as they are one of the chief foods 
 there is much more to add. 
 
 Why is potato so valuable a food? 
 
 1. It is easy to cultivate. 
 
 2. It can be kept through the winter. 
 
 3. It is easy to prepare as a food. 
 
 4. Potatoes give us the needed bulk rather than any 
 large amount of nutritive value. Potatoes lack protein 
 so potatoes should be used with meat or fish or eggs or in 
 combination with milk and cheese. Potatoes are cheaper 
 when bought by the quantity, and as they keep well, 
 should not be purchased in small amounts unless neces- 
 sary. 
 
 Potatoes keep best in cold dry cellars ; in barrels or in 
 bins. When the sprouts appear on potatoes they should 
 always be removed, as these sprouts spoil the potato. 
 
 Hozv to Buy Potatoes 
 Select potatoes with smooth skins, and have the sizes 
 as even as possible. 
 
 Baked Creamed Potatoes 
 
 Take left over potatoes, cut in squares and mix with a 
 white sauce ; be sure that potatoes are well seasoned. 
 Butter a baking dish, put in the creamed potatoes. Cover 
 the whole with buttered bread crumbs and bake until 
 crumbs are brown. Half the quantity of bread crumbs 
 and half grated cheese will make this dish more nourish- 
 ing and, to many people, more appetizing. 
 
 188 
 
INEXPENSIVE COOKING RECEIPTS 189 
 
 Another Creamed Potatoes with Cheese 
 4 cups cold boiled potatoes cut in small squares or 
 
 chopped 
 I pt. white sauce 
 
 y^ lb. store cheese cut into small pieces. 
 Heat the potatoes in the white sauce. Add the cheese 
 and cook all together until cheese is well melted. 
 
 Potato Pancake 
 
 Take seven or eight good-sized potatoes, pare and grate 
 raw. Drain through a cheesecloth to remove the brown 
 water that gathers on them. Then turn the grated po- 
 tato into a dish and pour over them a pint of boiling hot 
 milk (this whitens the potato again). Salt to taste, add 
 two beaten eggs, mold and fry in hot lard until a nice 
 brown. 
 
 Do not squeeze the potato through the cloth. Only 
 let the brown water run through. 
 
 Baked Beans 
 
 One quart pea beans. Cover with cold water and soak 
 over night. In the morning drain, cover with fresh water 
 and boil on top of the stove at least two hours. Put 
 beans in bean pot with a small piece of fat salt pork. 
 Mix one teaspoon of salt, four tablespoons of molasses. 
 Pour enough of the bean water over the beans to moisten 
 them. Cover the bean pot, put in oven, and bake for 
 about one hour. 
 
 If beans are baked over night it is not necessary to 
 boil them first, cover with boiling water before baking. 
 
 Baked Corn 
 
 1 can corn 13^ tbsp. butter 
 
 2 eggs I pt. scalded milk 
 I tsp. salt Ys tsp. pepper 
 
190 A SECOND COURSE IN HOMEMAKING 
 
 Drain water from corn. Add to corn the eggs slightly 
 beaten. Add salt, pepper, melted butter and scalded 
 milk. Stir thoroughly and turn into a buttered baking 
 dish. Bake in a slow oven until firm. 
 
 Vegetables Especially for Children 
 Many of the following receipts give the preparation of 
 
 vegetables for children. In cooking for adults it is not 
 
 necessary to put the cooked vegetable through a sieve. 
 Vegetables good for little children are : asparagus tips, 
 
 string beans, stewed celery, young beets, carrots, squash, 
 
 potatoes. 
 
 White Potatoes 
 
 These should be baked, boiled or mashed, never fried 
 for children. They may be served with beef juice or 
 milk. 
 
 Peas 
 
 Cook peas, if possible, the day they are picked. Boil 
 for at least thirty minutes in a granite saucepan. Salt 
 before taking from the fire. Press through a sieve be- 
 fore giving these peas to a young child. 
 
 Spinach 
 
 Carefully pick over, take out wilted leaves, wash in 
 four or five waters. Cook in boiling salted water for 
 half an hour. When spinach is young and tender, it will 
 boil in its own moisture and no water needs to be added. 
 Strain, chop, and press through a sieve. 
 
 Asparagus Tips 
 Use only the soft part that will snap off. Wash, re- 
 move scales and boil in salted water for one half hour. 
 Strain and press through a sieve, or serve whole. 
 
INEXPENSIVE COOKING RECEIPTS 191 
 
 String Beans 
 
 Cut off strings and cut into one inch pieces. Wash 
 and cook in boiUng water from two to three hours. Add 
 salt at the last. 
 
 Stewed Celery 
 
 Cut off roots and leaves. Separate stalks, wash, scrape 
 and cut into one inch pieces. Boil in salted water one 
 half hour or more. Strain. Mix this celery with a 
 sauce made of one half celery water and one half milk. 
 Season with salt to taste. 
 
 Young Beets 
 
 These roots contain much sugar and are not, when 
 fresh and young, indigestible for a child over five years 
 of age. Wash the root without bruising it. Cut off 
 the top at least one inch from the beet. Cook in boiling 
 water from one to two hours. Salt, drain and put into 
 cold water. Then remove skins and chop fine. 
 
 Carrots 
 
 Wash and scrape carrots. Boil in salted water until 
 soft enough to press through a sieve. The length of 
 time of boiling depends upon whether the carrot is young 
 or old. 
 
 Squash 
 
 Squash should be young, tender and thin skinned. 
 
 Wash squash and cut it in thick slices. Cook one-half 
 hour (or until very soft) in boiling salted water. When 
 done turn into a piece of cheesecloth, or a fine sieve and 
 drain out all the water. Now mash, and strain again 
 through the sieve. Season with a little butter, salt and 
 (for children) very little, if any, pepper. 
 
192 A SECOND COURSE IN HOMEMAKING 
 
 Macaroni 
 
 Macaroni (or spaghetti) is a very nourishing food. It 
 is formed chiefly of gluten, which is the more valuable 
 part of wheat. It is more digestible than meat, and has 
 some of the same tissue building quality. 
 
 To prepare macaroni, have the water boihng and salted 
 in the saucepan before adding the sticks of macaroni. 
 Drop these sticks in one by one so as not to stop the 
 water from boiling. Boil for twenty minutes, drain off 
 the water, pour over it cold water, put the macaroni back 
 in the saucepan, adding a cream or white sauce, and allow 
 it to simmer at the back of the stove for a few minutes. 
 
CHEESE 
 
 Any girl who studied " Practical Homemaking " learned 
 in Chapter V that cheese had so much food value that 
 it was often used as a substitute for meat. A pound of 
 cheese has as much food value as a gallon of milk. It 
 contains all the protein and fat of the milk with the water 
 taken out. Therefore, it is very necessary for each 
 housekeeper to know as many ways as possible for using 
 cheese. 
 
 Cheese Crackers 
 
 Spread grated cheese on Uneeda biscuit, or on any 
 plain cracker, and sprinkle with a few grains of Cayenne 
 pepper. Put these cheese crackers in a baking tin and 
 brown in the oven. These are very good served with 
 salad, or with afternoon tea. 
 
 Cheese Fondu 
 
 I tbsp. butter i cup grated cheese 
 
 I cup milk 2 eggs, well beaten 
 
 I cup bread crumbs ^ tsp. mustard 
 
 y^ tsp. salt 
 Melt the butter and add milk, bread crumbs, cheese, 
 salt and mustard. Cook over hot water until the cheese 
 melts. Then add the eggs and cook for two or three 
 minutes longer. Pour into a greased baking dish and 
 bake about twenty minutes in a moderate oven. This 
 must be served at once. 
 
 193 
 
194 A SECOND COURSE IN HOMEMAKING 
 
 Cottage Cheese 
 
 Put thick sour milk into a pan on the back of the stove 
 until the curd has separated from the whey. Then pour 
 into a piece of cheesecloth and drain the whey from the 
 curd. Season the curd which remains with salt and 
 pepper. If desired, a little cream can be added. 
 
 Creamed Eggs with Cheese 
 This receipt is given on page i66 with the Egg Receipts. 
 
 Rice with Cheese 
 
 (For 8 persons) 
 
 Steam one cup of rice, allowing one tablespoon of salt. 
 Cover bottom of buttered pudding dish with this rice. 
 Add in small pieces one tablespoon butter. Sprinkle 
 with thin shavings of cheese and a little paprika. Repeat 
 until all the rice and one-fourth pound of cheese are used. 
 Add milk to half the depth of contents of dish, cover 
 with cracker crumbs and bake until cheese melts and top 
 browns. 
 
 Baked Macaroni with Cheese 
 (For 8 persons) 
 
 Put a layer of boiled macaroni in buttered baking 
 dish. Sprinkle with grated cheese and white sauce. 
 Repeat. Cover the whole with butter, a few bread 
 crumbs and a last layer of cheese ; bake until the crumbs 
 are brown. 
 
 Cheese Sticks 
 I cup flour I tbsp. melted butter 
 
 y2 cup grated cheese i tsp. baking powder 
 
 A little salt and enough milk to make stiff dough. 
 
 Mix all together and roll out, then cut in strips. Bake 
 on brown paper until a light brown. 
 
MUFFINS, BREADS, ETC. 
 
 Johnny Cake 
 
 Cream one tablespoon butter with one of sugar. Add 
 one beaten egg, one cup of milk, a pinch of salt, one 
 cup flour and three teaspoons baking powder. Now add 
 one cup cornmeal. Mix all thoroughly together and fill 
 muffin tins with this mixture. Bake in a moderate oven 
 twenty minutes. 
 
 One Egg Muffins 
 
 (For 8 persons) 
 2 cups flour I tbsp. melted fat or but- 
 
 1/4 cups milk ter 
 
 1 egg 3 tsp. baking powder 
 
 I tsp. salt 
 Mix and sift dry ingredients. Add milk and beaten 
 egg. Beat thoroughly. Add melted butter or fat the last 
 thing. Bake about twenty minutes in buttered gem pans. 
 
 No Egg Muffins 
 
 (For 8 persons) 
 
 2 cups flour I tbsp. butter 
 
 I cup milk • 3 tsp. baking powder 
 
 yi tsp. salt 
 Mix and sift dry ingredients. Stir in milk and beat 
 well. Add melted butter last. Bake about twenty min- 
 utes in buttered gem pans. 
 
 195 
 
196 A SECOND COURSE IN HOMEMAKING 
 
 Oatmeal Muffins 
 
 (For 8 persons) 
 
 Yz cup rolled oats i cup scalded milk 
 
 Mix these together and allow to stand until cold. Add 
 
 3 tbsp. sugar i^ cups flour 
 2 tbsp. melted butter i egg 
 
 4 tsp. baking powder ^ tsp. salt 
 
 Mix well, and bake twenty or twenty-five minutes. 
 
 Corn Bread 
 
 (For 6 persons) 
 
 I cup corn meal ^ tsp. salt 
 
 I cup flour Yz cup sugar 
 
 I cup milk 2 tsp. baking powder 
 
 1 ^g'g 2 tbsp. melted butter 
 
 Mix together corn meal and white flour, salt and sugar 
 and baking powder. Sift twice. Beat ^g% until very 
 light, to the ^gg add milk and melted butter. Unite the 
 two mixtures and beat hard until smooth. Bake in a 
 buttered, shallow pan in a hot oven twenty-five or thirty 
 minutes. 
 
 Baking Powder Biscuits 
 (For 12 persons) 
 
 2 cups flour 4 tsp. baking powder 
 ^ cup milk and water i tsp. salt 
 
 in equal parts i tbsp. butter 
 
 I tbsp. lard 
 Mix dry ingredients and sift twice. Cut in butter 
 and lard. Add liquid, mixing with a knife. Toss on a 
 floured board, pat and roll. Cut with biscuit cutter. 
 Bake in hot buttered pans fifteen minutes. 
 
INEXPENSIVE COOKING RECEIPTS 197 
 
 Short Cake 
 
 (For 12 persons) 
 
 2 cups flour I tbsp. lard 
 
 ^ cup milk I tbsp. butter 
 
 4 tsp. baking powder i tsp. salt 
 
 Mix dry ingredients and sift twice. Cut in butter and 
 lard with a knife. Gradually add the liquid. Roll to a 
 thickness of one-half inch. 
 
 When short cake is cooked, take from oven and 
 slit open. Fill with any fresh fruit ; strawberries are the 
 best. Mash these slightly, keeping out a few of the best 
 to put on the top of the cake. Place the crushed fruit 
 between the upper and lower crust. 
 
 Peaches cut up and sugared are also a good fruit to 
 use. 
 
 Dried Bread 
 
 Cut the bread into thin slices. Place in the oven with 
 the door open. Dry until crisp, but do not burn. 
 
 Buckwheat Griddle Cakes 
 
 I cup buckwheat flour 2 tsp. baking powder 
 
 Yz tsp. salt ^ cup cold water 
 
 1 tbsp. sugar ^ cup milk 
 
 Sift dry ingredients. Add water and mix thoroughly. 
 Drop on hot griddle and turn with pancake turner when 
 brown on one side. 
 
 Corn Meal Griddle Cakes 
 
 2 cups milk I tsp. salt 
 
 y2 cup corn meal 3 tsp. baking powder 
 
 Enough flour to make a smooth batter, but thin. Stir 
 all together and bake on hot, well-buttered griddle or 
 large frying pan. If sour milk is used, use one-half tea- 
 
198 A SECOND COURSE IN HOMEMAKING 
 
 spoon soda dissolved in one-fourth cup hot water and 
 two teaspoons baking powder instead of three teaspoons 
 baking powder. 
 
 Sour Milk Griddle Cakes 
 
 23^ cups flour 2 cups sour milk 
 
 Yz tsp. salt I ^gg 
 
 2 tsp. soda 
 
 Mix and sift dry ingredients. Add sour milk and 
 beaten ^gg. Have griddle very hot and greased. Turn 
 when brown and cook on other side. Serve hot with 
 syrup or molasses. 
 
 Brown Bread 
 
 2 cups sour milk i cup white flour 
 I cup sugar 4 tsp. salt 
 
 3 cups graham flour 2 tsp. soda 
 
 Sift dry ingredients, except graham flour. Dissolve 
 baking soda in sour milk, add graham flour to other dry 
 materials and stir in milk. Bake in two loaves in well- 
 buttered pan. 
 
 Oatmeal Muffins 
 For these mufiins use leftover oatmeal, 
 i/^ cups cooked oatmeal Yi cup milk 
 
 1 cup flour 2 tsp. melted butter 
 
 2 tbsp. sugar Yz tsp. salt 
 
 4 tsp. baking powder 
 Mix and sift dry ingredients (flour, sugar, baking pow- 
 der, salt). Add to this one-half of the milk and whole 
 ^gg well beaten. The remainder of the milk should be 
 mixed with the oatmeal and beaten thoroughly. Now 
 add dry ingredient mixture to oatmeal mixture, adding to 
 
INEXPENSIVE COOKING RECEIPTS 199 
 
 the whole the melted butter. Bake m buttered muffin 
 pans for fifteen or twenty minutes. 
 
 Bread Omelet 
 
 'J/2 cup soft bread crumbs 2 eggs 
 
 4 tbsp. milk % tsp. salt 
 
 1 tsp. butter Pepper 
 
 Soak the bread crumbs in the milk until the milk has 
 been absorbed, and then add salt and pepper. Separate 
 the yolk from the white of ^gg. Beat the white stiff. 
 Add beaten yolk to the bread crumbs. Fold in the white 
 and proceed as in a plain omelet. 
 
 Mushrooms and Bread Omelet 
 
 5 mushrooms i cup bread crumbs 
 
 2 tbsp. butter i tbsp. cheese 
 2 eggs 
 
 Leaf of marjoram 
 Clean mushrooms, cut into rather small pieces and put 
 in a frying pan with butter and salt. Fry lightly until 
 the mushrooms are brown. In the meantime beat up 
 separately yolks and whites of eggs, add to the eggs the 
 bread crumbs which have been soaked in water, add also 
 the cheese grated, and two leaves of marjoram. Go on 
 beating until the bread has become absorbed by the eggs. 
 Pour this mixture into the frying pan with the mush- 
 rooms, mix all together and make omelet in usual way. 
 
 Zwieback 
 
 Zwieback is Vienna bread or rusks. Cut bread into 
 slices and dry in a slow oven until the bread is of a 
 deep yellow color. 
 
SAUCES 
 
 Horseradish Sauce 
 
 Yi cup horseradish ^ cup cream 
 
 Yz cup cracker dust i tsp. mustard 
 
 1 tsp. salt y^ c^P vinegar 
 Pepper 2 tsp. powdered sugar 
 Mix salt, pepper, cracker dust and horseradish. Make 
 
 paste of mustard and cream and add it, with rest of 
 cream, to mixture. Add full amount of vinegar if horse- 
 radish is fresh, and heat the whole over boiling water. 
 Serve hot. 
 
 German Horseradish Sauce 
 
 Yi cup horseradish 
 Vinegar to cover 
 
 2 tsp. sugar 
 I tsp. salt 
 
 I sour apple grated 
 
 Mix all thoroughly and serve cold. 
 
 Tomato Sauce 
 
 (For Omelet or Meat) 
 
 I cup tomato i onion 
 
 Yz tsp. salt Yi green pepper 
 
 Yi tsp. sugar A little parsley 
 
 I tbsp. butter 
 
 Fry butter, chopped onion and green pepper together. 
 Cook tomato until quite thick (at least one-half hour). 
 Add this tomato to butter and onion. Chop parsley and 
 
 200 
 
INEXPENSIVE COOKING RECEIPTS 201 
 
 add to tomato mixture. Cook all together for a few 
 minutes with salt and pepper and sugar. Serve hot. 
 
 White Sauce 
 
 (For 6 persons) 
 
 23^ tbsp. butter y^ tsp. salt 
 
 3 tbsp. flour Pepper 
 
 I pt. milk 
 Melt butter in upper part of double boiler or saucepan. 
 Add flour and salt and stir to a smooth paste. Remove 
 from fire. Stir in milk. Put back on fire, or over hot 
 water if made in double boiler, and cook until sauce 
 thickens. 
 
 Cream Sauce for Oysters 
 
 4 tbsp. flour 
 
 Piece of butter the size of 2 eggs 
 
 Cut up I cup celery and boil it. Press through a sieve. 
 
 Scald I qt. milk. 
 
 Cream together flour and butter, add this to scalded 
 milk. Add celery and cook about fifteen minutes. Cook 
 oysters in their own liquor a few minutes and then add 
 to cream sauce with a part of its own liquor. Serve on 
 toast. 
 
 Onion Sauce 
 
 2 tbsp. dripping, before melting 
 
 3 tbsp. flour 
 3 onions 
 
 Salt and pepper 
 
 Melt drippings, add flour. Let this brown in the frying 
 pan. Add enough water to make a creamy sauce. Let 
 this cook for ten minutes. Cut onions in rings and fry in 
 the sauce until a golden brown. Season with salt and 
 pepper. 
 

 SALADS 
 
 
 Boiled 
 
 Dressing 
 
 2 tbsp. sugar 
 
 
 I ^gg (not absolutely 
 
 Yz cup milk 
 
 
 necessary) 
 
 Yz cup vinegar 
 
 
 2 tbsp. flour 
 
 I tbsp. butter 
 
 
 I tsp. salt 
 
 Yt tsp. pepper 
 
 
 I tsp. mustard 
 
 Mix dry ingredients and stir to a smooth paste with the 
 milk. Beat this well, add the vinegar and blend together 
 thoroughly. The last thing add the butter and the beaten 
 ^gg (if ^gg is used). Cook until the mixture thickens. 
 
 Mayonnaise Dressing 
 
 Yolk I ^gg lYz tsp. lemon juice or 
 
 Yz tsp. salt vinegar 
 
 About I cup salad oil A little pepper 
 
 Be sure that the oil and ^gg are cold before beginning 
 the dressing. Also, the dish in which the dressing is 
 made must be cold. In summer it is often necessary to 
 chill the plate with ice. 
 
 Have yolk of ^gg free from all white. Add oil to yolk 
 very slowly, at first drop by drop. After the ^gg begins 
 to thicken the oil can be added a little faster. Add oil 
 until ^gg will hold no more and the dressing is too 
 thick to pour, now add seasoning and vinegar and a little 
 mustard. 
 
 The difficult part of mayonnaise dressing is to keep it 
 from curdling. The cold ^gg, cold oil and cold dish 
 should prevent this, if oil is added drop by drop at first. 
 
 202 
 
INEXPENSIVE COOKING RECEIPTS 203 
 
 If the dressing does curdle, a tiny piece of ice added 
 sometimes brings it back. 
 
 Do not throw away the Qgg if it does curdle, but add 
 the curdled mayonnaise slowly to a fresh yolk. 
 
 French Dressing for Salad 
 
 ;>^ tsp. salt 2 tbsp. vinegar 
 
 ^ tsp. pepper 6 tbsp. oil 
 
 J^ tsp. mustard Onion 
 
 Mix salt, pepper and mustard together (a little onio-n 
 juice adds much to the flavor). Pour oil slowly on mus- 
 tard and salt mixture, stirring thoroughly. Add vine- 
 gar the last thing. No good cook will depend absolutely 
 on a written receipt for French dressing, but will depend 
 upon her own taste as to whether there is salt or pepper 
 enough, or whether she should add a little more oil or a 
 little more vinegar. 
 
 When greens areT used for salad they should first b'e 
 washed and then allowed to stand in very cold water 
 until thoroughly crisp. 
 
 Potato Salad 
 
 6 good-sized cold potatoes 
 
 I onion 
 
 A little parsley 
 
 At least, I cup French dressing as potatoes, absorb a 
 great deal 
 
 It is better to boil the potatoes with skins on and re- 
 move them after potato is cold. 
 
 Cut potatoes into small thin pieces. Chop parsley and 
 onion, and mix all with French dressing. Serve on let- 
 tuce leaves. 
 
 Remember you can never trust entirely to a receipt; 
 taste before serving to be sure the se'asoning is perfect. 
 
204 A SECOND COURSE IN HOMEMAKING 
 
 Potato salad can be mixed with boiled dressing instead 
 of French dressing. 
 
 A Few Suggestions for Salads 
 
 Water Cress and Apples 
 
 Have water cress cold, crisp and dry, as with lettuce. 
 Slice apples thin. Serve with French dressing. 
 
 Celery used for a salad should be washed, scraped and 
 cut into pieces one-half inch long. 
 
 Cucumber and Tomato Salad 
 Slice cucumbers and tomatoes, and so arrange them as 
 to look well on lettuce. 
 
 Salad with Hard-boiled Eggs 
 Boil eggs, slice and serve on lettuce, or stuff egg as in 
 picnic receipt, serve in halves on lettuce with French 
 dressing or Mayonnaise. 
 
 Celery and Walnut Salad 
 Use one-third as much chopped walnuts as chopped 
 or cut up celery. Mix well the celery and nuts with 
 Mayonnaise. Serve one spoonful of the mixture on each 
 lettuce leaf. 
 
 Fruit Salads 
 
 Such fruits as orange, grape fruit and grapes make 
 a delicious salad, and can be used in place of dessert. 
 
 Be sure there are no seeds left in the fruit. 
 
 Cut the orange in thin slices. 
 
 Separate grape fruit from skin. This can be done 
 by cutting grape fruit in half and cutting good part 
 away from bitter skin with sharp knife. 
 
 Cut grapes in halves and remove seeds. 
 
 Fruit salads are served with boiled or French dressing. 
 
INEXPENSIVE COOKING RECEIPTS 205 
 
 Cold meats and cold fish make good salads. 
 The meat must be free from all skm and gristle, and 
 the fish free from bones and flaked. 
 
 Vegetable Salads 
 
 Salads such as lettuce, water cress, cucumber, tomato, 
 contain very little nourishment, but they help the appe- 
 tite and are valuable for the water and salts they contain. 
 The olive oil used in the dressing contains much nourish- 
 ment and is a valuable fat for the system. 
 
 Nearly all vegetables can be served as salad. They 
 must be fresh and they must be cold. If there is any 
 green, the leaves must be crisp and dry. 
 
 In serving lettuce, be sure no water is on the leaves 
 when French dressing is added, for the water will spoil 
 the dressing and the oil will not adhere to the lettuce 
 if damp with water. 
 
 Never put dressing on lettuce until the moment of 
 serving. 
 
 Beets, peas, beans, cauliflower, lima beans, all make 
 delicious salads. 
 
 If fresh vegetables are used: 
 
 Boil vegetables in salted water. Drain and allow to 
 get very cold. Then mix with French or boiled dressing, 
 and serve on lettuce leaves. 
 
 If left over vegetables are used, be sure they are cold 
 and arranged in an attractive way. 
 
 Beets should be cut in even cubes. 
 
 String beans in tiny lengthwise strips. 
 
 Cauliflower into small flowers. 
 
 Where several vegetables are used in the same salad, 
 each should be separately mixed with dressing before 
 putting into dish. 
 
COLD DESSERTS 
 
 Dried Apple Sauce 
 
 J/2 cup dried apples i cup cold water 
 
 2 tbsp. sugar A little nutmeg 
 
 Soak dried apples over night, then cook the apples 
 with sugar, nutmeg and water for three-quarters of an 
 hour. Add more water as needed. 
 
 Fresh Apple Sauce 
 
 4 apples Lemon 
 
 Yi cup sugar 
 
 Wash, quarter, core and pare four apples (sour apples 
 preferred). Make a syrup of boiling water, sugar and 
 rind of lemon cut into small pieces. Cook the apples in 
 this syrup until soft. 
 
 Apple Snow 
 
 First make apple sauce from dried or fresh apples.. 
 
 1 cup apple sauce (strained) 
 y^ cup sugar 
 
 White of I ^%% 
 Lemon juice and grated rind 
 
 Beat all together until white and fluffy. Serve with 
 boiled custard. 
 
 Soft Custard 
 
 2 cups scalded milk ]/% tsp. salt 
 Yolks of 3 eggs or 2 ^ cup sugar 
 
 whole eggs Yz tsp. vanilla 
 
 Scald milk. Beat eggs slightly, add sugar and salt. 
 Add hot milk to ^gg mixture so slowly as to prevent 
 
 206 
 
INEXPENSIVE COOKING RECEIPTS 207 
 
 lumping. Pour all back into double boiler and cook 
 until mixture coats the spoon. Now remove at once 
 from the fire and flavor and cool. If cooked too long 
 the custard will curdle. If eggs are expensive two 
 tablespoons of cornstarch may be substituted for one 
 
 Junket 
 
 Heat one cup of sweet milk in a clean enameled 
 saucepan. Dissolve a junket tablet in one tablespoon of 
 cold water. Turn this into the warm milk, and stir just 
 enough to mix it. Add a very little sugar and vanilla 
 or chocolate flavor. Turn into a bowl to cool. A beaten 
 Qgg added just before taking from the fire adds to the 
 nourishing quality. 
 
 Blanc Mange 
 
 Into a pint of boiling fresh milk stir two tablespoons- 
 ful of cornstarch made smooth in a little cold milk. 
 While thickening, add two tablespoons of sugar and one- 
 half cup of the juice of some fruit or chocolate. Turn 
 into a double boiler and let it steam for half an hour. 
 Pour into molds and let it cool. Serve with cream. 
 
 Ice Cream 
 
 Scald a pint of milk in a double boiler. Thicken with 
 one tablespoonful of cornstarch, which has first been 
 rubbed smooth with a little cold milk. Add one egg 
 (beaten) and one cup of sugar. When it thickens set 
 aside to cool. Flavor and freeze. A pint of cream 
 whipped and added before freezing will make the ice 
 cream richer. 
 
 Baked Custard 
 4 cups scalded milk ^ cup sugar 
 
 4 eggs 14 tsp. salt 
 
 A little grated nutmeg 
 
2o8 A SECOND COURSE IN HOMEMAKING 
 
 Beat eggs slightly, add sugar and salt and scalded milk. 
 Strain into buttered pudding dish. Sprinkle with nut- 
 meg. Place dish in pan of warm water. Bake in slow 
 oven until firm. Run a knife blade into custard. If 
 knife comes out clean custard is done. 
 
 Caramel Custard 
 
 (For 6 persons) 
 
 3^ cup sugar ^ tsp. salt 
 
 2 cups milk (scalded) ^ tsp. vanilla 
 
 2 eggs 
 
 Melt sugar in saucepan. Add scalded milk and cook 
 until free from lumps. Pour slowly into beaten egg. 
 Add vanilla. Bake in dish placed in pan of hot water in 
 a moderate oven until knife blade put in center comes 
 out clean. 
 
 Lemon Milk Sherbet 
 
 (For 6 persons) 
 
 I qt. milk Juice of 3 lemons i^^ cup sugar 
 
 Mix the juice and sugar together and gradually stir 
 
 in the milk. Freeze in an ice cream freezer and serve. 
 
 Junket Ice Cream 
 
 Heat three-fourths cup of sugar in one quart of milk 
 and one cup of cream. When lukewarm add one 
 junket tablet dissolved in cold water. Pour directly into 
 the freezer. When it begins to thicken flavor with 
 vanilla, chocolate or any fruit syrups and freeze. 
 
BAKED PUDDINGS AND PIES 
 
 Indian Meal Pudding 
 
 Three tablespoons of meal in one pint of boiling milk'. 
 Let it boil a few minutes. Add one pint of cold milk, 
 two beaten eggs, four tablespoons molasses, one table- 
 spoon butter, one-half teaspoon salt and one-half teaspoon 
 ginger. Butter dish, and bake slowly three hours. 
 
 Bread and Butter Apple Pudding 
 
 Put in bottom of a baking dish some apple sauce. 
 Cut stale bread in slices and cut in small squares. Spread 
 with softened butter and brown slightly in the oven. 
 Arrange closely together over the apple. Sprinkle gen- 
 erously with sugar, to which add a few drops of vanilla. 
 Bake in a moderate oven and serve with hard sauce (or 
 any pudding sauce desired). 
 
 Apple Dumplings 
 (For 6 persons) 
 
 2 cups flour 3 tbsp. butter 
 
 Yz cup milk 3^ tsp. baking powder 
 
 6 apples Yz tsp. salt 
 
 Mix dough as for biscuits (see baking powder bis- 
 cuits). Roll and cut large enough to cover an apple. 
 Pare and core apple, fill center with sugar and squeeze 
 in a little lemon juice. Place this apple in the middle 
 of dough and draw piece of dough up over each apple, 
 pressing the edges together at the top. Put on floured 
 
 209 
 
2IO A SECOND COURSE IN HOMEMAKING 
 
 tins and bake in a moderate oven until apples are tender. 
 Serve with hard sauce or molasses sauce, or melted 
 butter and sugar. (See pudding sauces.) 
 
 Apple Pudding 
 
 Fill a buttered pudding dish with alternate layers 
 of bread crumbs and apple sauce which has been sweet- 
 ened with brown sugar and slightly spiced. A table- 
 spoonful of melted butter mixed with the top layer of 
 crumbs will give a crisp crust. Cover with a plate 
 and bake slowly for one-half hour. Remove the cover 
 for the last five minutes and brown on top. Raw apples 
 sliced or chopped may be used, but in that case the pud- 
 ding must be baked for an hour or until the apples are 
 tender. Serve hot with sauce. 
 
 Spiced Pudding 
 Soak one packed cup of the browned crusts of bread 
 in one pint of scalded milk until soft. Then add one- 
 half cup of molasses, one tablespoon salt, one- fourth 
 teaspoon of spices, one-half cup of raisins. Stir oc- 
 casionally at first, and bake in a very moderate oven. 
 Serve with hard sauce. 
 
 Steamed Rice w^ith Chocolate Sauce 
 Steam rice in double boiler, or boil for thirty minutes, 
 as in " Boiled Rice " receipt. Serve this rice with hot 
 ichocolate sauce. 
 
 Scalloped Apples 
 (For six persons) 
 
 lYi cups apples Nutmeg 
 
 I cup bread crumbs Cinnamon 
 
 i>^ tbsp. butter }i tsp. salt 
 
 % cup sugar 3^ cup boiling water 
 
INEXPENSIVE COOKING RECEIPTS 211 
 
 Melt butter and stir crumbs and butter tosfether. 
 Put one-fourth of them in bottom of buttered pudding 
 dish. Then put in a layer of one-half of the apples. 
 Mix sugar, salt, spices and lemon rind and sprinkle one- 
 half of this over apples in dish. Now repeat with an- 
 other layer of crumbs, apples and lemon. Add the water. 
 Sprinkle crumbs on top. Cover and bake thirty to 
 forty-five minutes, or until apples get soft. 
 
 Apple Tapioca 
 
 (For eight persons) 
 
 ^ cup minute tapioca 2^ cups boiling water 
 
 Yi tsp. salt Yz cup sugar 
 
 7 sour apples 
 
 Add 4 more cups of water and ^ tsp. salt. Cook in 
 double boiler until transparent. 
 
 Core and pare apples and put in buttered pudding 
 dish. Fill cavities of apples with sugar and a little 
 lemon juice. Raisins and nuts may be put in the center 
 also. Pour the tapioca over the apples and bake in a 
 moderate oven until the apples are soft. Serve with 
 sugar and cream or with one of the pudding sauces. 
 
 Peaches, pears, bananas, cooked figs or quinces can 
 be substituted for apples. Bread crumbs sprinkled on 
 top of pudding will brown, also keep the moisture in. 
 
 Plain Bread Pudding 
 
 1 cup bread crumbs 3 tbsp. sugar 
 
 2 cups milk Yz tsp. salt 
 
212 A SECOND COURSE IN HOMEMAKING 
 
 Lemon Bread Pudding 
 
 1 cup bread crumbs 4 tbsp. sugar 
 
 2 cups milk Yt. tsp. salt 
 
 I ^gg Rind of I lemon 
 
 Chocolate Bread Pudding 
 
 1 cup bread crumbs 8 tbsp. sugar 
 
 2 cups milk y^ tsp. salt 
 
 I tgg I oz. chocolate 
 
 Soak crumbs and milk until crumbs are soft. Beat 
 ^gg with sugar and salt and add this to the soaked 
 crumbs. Put into a buttered dish and bake in a moderate 
 oven for thirty or forty minutes, or until a knife can be 
 put into the pudding and come out clean. 
 
 Serve plain puddings with milk and sugar. Chocolate 
 pudding with chocolate sauce, and lemon pudding with a 
 lemon sauce. 
 
 French Toast 
 
 I ^gg I tbsp. butter 
 
 Yz cup milk y% tsp. each salt and pep- 
 
 I tsp. sugar per 
 
 4 slices bread 
 
 Beat ^gg slightly, and add salt, sugar and milk. Soak 
 bread in mixture until soft. Have buttered griddle very 
 hot. Fry bread on griddle, browning first on one side 
 and then on the other. This can be served for breakfast 
 or luncheon, or with a sauce can be served as a dessert. 
 
 Rice Pudding 
 
 4 cups milk Yi tsp. salt 
 
 Yz cup rice 34 cup sugar 
 
 A little grated nutmeg or i tsp. vanilla 
 
 Wash rice in at least three waters. Mix all ingredients 
 
INEXPENSIVE COOKING RECEIPTS 213 
 
 together in a bowl. Pour into a buttered baking dish. 
 Bake three hours in slow oven. 
 
 It would not be possible to use in class a receipt that 
 takes so long a time to bake. Therefore, when time is 
 limited : Wash rice. Put in scalded milk, steam twenty 
 minutes, add sugar, salt and flavoring. Pour in but- 
 tered baking dish and bake thirty or forty minutes. 
 
 Parson's Pie 
 
 Cut apples into eighths and fill your pie plate full. 
 Pour over the apples two-thirds of a cup of molasses 
 and one teaspoon of cinnamon. Cover this with a pie 
 crust and bake until the apples are done. 
 
 
PUDDING SAUCES 
 
 Brown Sugar Sauce 
 
 1 cup water i^ tbsp. flour 
 
 2 tsp. lemon juice % cup brown sugar 
 I tbsp. butter A little nutmeg 
 
 Mix sugar and flour together, pour over it boiling 
 water. Cook until clear and slightly thick. Add butter 
 just before taking from the stove, and lemon just before 
 serving. 
 
 Caramel Sauce 
 
 3/2 cup caramel Yi cup water 
 
 4 tbsp. flour 3 tbsp. sugar 
 
 Yz tsp. vanilla 
 
 To make caramel, melt one-half cup of sugar, stirring 
 constantly but not allowing it to burn or get dark. Take 
 it from the fire for a minute and add one-half cup boiling 
 water. Return to fire and boil until smooth. This cara- 
 mel will keep for a long time. 
 
 Mix flour and sugar with a little water until smooth. 
 Add this to the caramel and cook until slightly thick and 
 clear. Add vanilla. 
 
 Fruit Sauce 
 White of I ^gg Yz cup powdered sugar 
 
 Y2, cup of fruit juice Lemon juice 
 
 Put unbeaten white of ^gg in bowl, add fruit and 
 sugar gradually, beating in with the Dover ^gg beater. 
 Beat until smooth and thick. Lemon juice is added to 
 bring out the flavor of the fruit and less sugar is needed 
 if fruit is sweet. 
 
 214 
 
INEXPENSIVE COOKING RECEIPTS 215 
 
 Hard Sauce 
 
 Four' one? tablespoon boiling water over one-half cup of 
 butter. Stir until creamy and then mix in one cup of 
 granulated sugar. Flavor with nutmeg or lemon or van- 
 illa. Serve cold. 
 
 Molasses Sauce 
 
 1 cup golden drip syrup 
 
 2 tbsp. vinegar or juice 3^ lemon 
 Pinch of salt 
 
 I tbsp. butter 
 A little vanilla 
 
 Cook all together until the mixture begins to thicken, 
 then take from stove and cool, or the sauce can be 
 served hot. 
 
 Chocolate Sauce. No. i 
 
 1 cup sugar i^ tbsp. cornstarch 
 
 2 tbsp. cocoa 2 cups boiling water 
 Pinch salt I tsp. vanilla 
 
 Mix dry ingredients. Add boiling water slowly, stir- 
 ring constantly. Cook on slow fire for ten minutes. Re- 
 move from fire, add vanilla and serve hot with rice or any 
 pudding. 
 
 Chocolate Sauce. No. 2 
 I cup water i oz. bitter chocolate 
 
 Yz cup sugar ^ tsp. vanilla 
 
 I tbsp. flour 
 
 Mix sugar and flour. Pour over it boiling water. 
 Cook until clear, and slightly thick. Add melted choco- 
 late and vanilla just before taking from the stove. 
 
CAKE 
 
 Spanish Cake 
 
 % cup butter i scant cup flour 
 
 %. cup milk I ^gg 
 
 y2 cup sugar i^ tsp. baking powder 
 
 3^ tsp. cinnamon Pinch of salt. 
 
 Mix dry ingredients. Cream together butter and sugar. 
 Beat the yolk of ^gg and add this to the milk. Now add 
 milk and ^gg mixture to flour mixture, and then sugar 
 and butter, and lastly the white of the Qgg beaten. 
 
 Spice Cake 
 
 J^ cup sugar i tgg 
 
 y^ cup sour milk i tsp. soda 
 
 y2 cup molasses i tsp. ginger 
 
 i>4 cup flour I tsp. salt 
 
 Mix and sift dry ingredients, excepting sugar. Com^ 
 bine sugar and molasses. Add to this the beaten ^gg, 
 and then add to the molasses and ^gg mixture the flour 
 and the milk alternately. Bake twenty minutes in muffin 
 tins. 
 
 Dutch Apple Cake 
 
 (For 6 persons) 
 
 2 cups flour 3 tsp. baking powder 
 I cup milk, scant 2 tbsp. sugar 
 
 3 tbsp. melted butter i t.gg 
 
 y^ tsp. salt 
 Mix dry ingredients together. Add milk and Q.gg 
 (beaten). Add melted butter. Spread this batter about 
 three-quarter inch thick on a buttered tin. Stick this full 
 
 2l6 
 
INEXPENSIVE COOKING RECEIPTS 217 
 
 of thin slices of apple. Sprinkle with sugar and cinna- 
 mon, and bake until brown. This can be served with a 
 number of sauces, one of which is Brown Sugar Sauce, 
 
 Feather Cake 
 
 (For 12 persons)" 
 4 tbsp. butter 2^ tsp. baking powder 
 
 I cup sugar 2 eggs 
 
 i'^ cup flour Yz cup milk 
 
 Put butter in a mixing bowl and work it with a spoon 
 until creamy. Then gradually add sugar, continuing to 
 cream it. Sift salt, baking powder and flour together. 
 Separate the yolks of the eggs from the whites, beat yolks 
 and add to milk. Now add the milk and ^gg mixture and 
 the flour mixture to the creamed butter, alternating first 
 one then the other. Add a little vanilla, and the last 
 thing stir in the whites of the eggs beaten to a stiff froth. 
 Bake in a shallow pan. Either butter this pan slightly or 
 line with buttered paper. Bake about thirty minutes. 
 
 Ginger Bread 
 
 (For 12 persons) 
 
 2 cups flour y^ cup sour milk 
 
 J/2 cup brown sugar i tsp. cinnamon 
 
 Y^ cup molasses 2 tbsp. butter or 
 
 I tsp. soda I tbsp. butter and 
 
 I tsp. ginger I tbsp. lard 
 
 Sift together dry ingredients. Mix soda and molasses 
 and milk, and stir slowly into the dry ingredients. Melt 
 the butter (or the butter and lard) and add this tO' the 
 whole. Bake from twenty to thirty minutes in moderate 
 oven. Test with a toothpick kept for the purpose, not 
 with a broom straw. 
 
2i8 A SECOND COURSE IN HOMEMAKING 
 
 Cinnamon Cakes 
 
 (For 12 persons) 
 y^ cup butter i^ cups flour 
 
 I cup sugar 3 tbsp. baking powder 
 
 Yolks 2 eggs I tbsp. cinnamon 
 
 Yz cup milk Whites 2 eggs 
 
 Cream butter and sugar. Beat yolks of eggs, add 
 milk. Add ^gg and milk to butter and sugar. Sift all 
 dry ingredients and add to wet mixture. Beat whites 
 of eggs stiff and fold in, to mixture. Put on well but- 
 tered muffin pans and bake until done when tested. 
 
 To Test an Oven 
 
 1. Place a piece of clean white paper in oven and time 
 with the clock. If paper browns in five minutes, oven is 
 hot ; if paper burns in 5 minutes, oven is too hot ; if paper 
 browns in eight minutes, oven is moderately hot. 
 
 2. Another test is holding the hand in the oven and 
 counting. Your hand should feel very hot in six counts 
 for a hot oven and in eight counts for a moderate oven. 
 
 To Test a Cake 
 
 1. Take a clean toothpick and pierce center of cake 
 when it begins to seem done. If toothpick comes out 
 dry and clean, cake is done. If moist, the cake is not done. 
 
 2. A cake shrinks from the sides of the pan when done, 
 unless a pound cake. 
 
 3. Press a cake lightly with tip of finger ; if it rebounds 
 cake is done, if not cake is not done. 
 
 Cookies 
 
 1 cup butter 2 cups flour 
 
 2 cups sugar 2 eggs 
 
 I cup milk Yz tsp. vanilla 
 
 2 tsp. baking powder 
 
INEXPENSIVE COOKING RECEIPTS 219 
 
 Beat butter and sugar together and to this add milk and 
 beaten ^gg. Sift flour and baking powder together and 
 add this to butter' mixture. 
 
 Cookies 
 (For 12 persons) 
 
 1 cup sugar 3 tbsp. butter or 
 ^ cup milk 3 tbsp. fat 
 
 2 cups flour 2 tsp. baking powder 
 
 1 egg Yz tsp. salt 
 
 Little nutmeg 
 Beat butter and sugar together (hard). Add beaten 
 egg. Sift dry ingredients together, and add to butter and 
 egg mixture flour and milk alternately. 
 
 Hermits 
 Yz cup butter i tsp. cinnamon 
 
 J/2 cup sugar 23^ cups flour 
 
 3 eggs I cup sour milk 
 
 2 tsp. soda I cup molasses 
 
 I tsp. ginger i cup chopped raisins 
 
 I tsp. cloves Yz cup chopped nuts 
 
 Sift dry ingredients. Add butter creamed, add mo- 
 lasses and sour milk in which soda has been dissolved. 
 Lastly add the beaten eggs, raisins and nuts. Drop as 
 thin as possible onto buttered tin. 
 
 Oatmeal Cakes 
 
 1 cup sugar i tbsp. butter 
 
 2.Y2 cups Quaker Oats i tsp. baking powder 
 
 2 eggs I tsp. vanilla 
 
 Cream together sugar and butter. Add to this eggs 
 (beaten) and Quaker Oats mixed with baking powder. 
 Add vanilla at the last. Butter pans and dredge with 
 flour. Drop batter on to pan and bake in hot oven. 
 
COOKED AND PRESERVED FRUITS 
 
 Stewed Prunes 
 I lb. prunes Pinch of salt 
 
 Cold water 2 tbsp. sugar 
 
 Wash and pick over prunes. Put in a saucepan of cold 
 water and soak for two hours. Then in the same water 
 allow the prunes to cook until soft. When they seem 
 nearly soft enough add the sugar and salt. Molasses can 
 be added instead of sugar, or cook with no sugar. 
 
 Prune Jelly 
 
 ^ lb. prunes 2 tbsp. almonds 
 
 I cup sugar ^ box Cox's gelatine or 
 
 2 tbsp. granulated gelatine 
 
 Soak washed prunes in cold water as for stewed 
 prunes, and stew until tender. Take out the stones and 
 add sugar. Dissolve the gelatine in a little cold water. 
 Add this gelatine to the prunes while boiling hot. Also 
 add the juice of one lemon and the almonds, which have 
 been blanched and chopped. Pour the jelly into a mold 
 and put on ice, or cover it and put it in a cold place. 
 This is better eaten with cream or milk. 
 
 Stewed Apricots 
 
 ^ lb. apricots i tsp. lemon juice 
 
 I tbsp. sugar Pinch of salt 
 
 Pick over and wash the apricots. Put in saucepan 
 and allow to soak for at least two hours. Then cook in 
 
 220 
 
INEXPENSIVE COOKING RECEIPTS 221 
 
 the same water until soft, adding- more water if neces- 
 sary. Add sugar, lemon and salt, and serve hot or cold. 
 
 Dried Apple Sauce 
 
 I cup dried apples 34 cup sugar or mo- 
 
 3 cups cold water lasses 
 
 A little nutmeg 
 
 Wash apples and let them soak in cold water about 
 a half hour. Stew in same water until soft. Add sugar 
 and nutmeg (lemon juice can be added in place of nut- 
 meg). Serve hot or cold. 
 
 There are many desserts made from dried fruits that 
 can be found in any receipt book : for example Fig Pud- 
 ding, Prune Souffle, Prune Pudding, Fig Sandwiches? 
 Fig filling for cake, Dried Apple Pie, Dried Apple Pud- 
 ding. 
 
FRUITS FOR CHILDREN 
 
 Stewed Fresh Fruits 
 
 Raw fruits are not good for children or persons with 
 deUcate stomachs. The steamed or stewed fruit is pre- 
 pared by washing" the raw fruit, peeHng, coring it, and 
 cutting it into quarters. It can be cooked with a little 
 sugar. 
 
 Fruit can be cooked without extra sugar, as the sugar 
 in the fruit is enough for children. 
 
 Steamed Apple 
 
 Pare and core the apple and drop it at once into cold 
 water, for if it begins to discolor it is bad for the child. 
 Put the apple into the top part of the double boiler, add- 
 ing no water to the apple, but having plenty of boiling 
 water in the lower part. When apple is soft, beat it with 
 a spoon. Add a very little sugar and strain through a 
 fine strainer. An agate strainer is better than tin, as the 
 latter destroys the flavor of the apple. Apple sauce may 
 be made instead of steamed apple, and strained in the 
 same way. 
 
 Orange 
 
 Squeeze the juice from the orange. Strain it through 
 a fine strainer so that no pulp remains. At first give a 
 child two tablespoonfuls, and very gradually increase to 
 six. 
 
 Other fruit juices which are good for children are: 
 Peach, red raspberry, strawberry, pineapple. All of 
 these should be strained very carefully, as neither pulp or 
 
INEXPENSIVE COOKING RECEIPTS 227, 
 
 seeds should be given to a child. To extract the juice, 
 it may be necessary to cook the fruit for a few moments 
 before straining. Give fruit juice to a child in the morn- 
 ing; never at night. 
 
RECEIPTS FOR MARMALADE, JAM AND 
 
 JELLY 
 
 Grape Marmalade 
 Pick over, wash, drain and remove stems from grapes. 
 Separate pulp from skins. Put pulp in kettle and cook 
 until seeds separate then strain through sieve. Return 
 pulp to kettle with skins. Add three-fourths as much 
 sugar as fruit. Cook slowly twenty minutes. Stirring 
 occasionally. Put in sterilized stone jars or jelly glasses. 
 
 Rhubarb Marmalade 
 
 One quart bright red rhubarb stalks. Yellow rind and 
 pulp of six oranges. One and a half pounds of granu- 
 lated sugar. 
 
 Wash and cut rhubarb in small pieces, add orange pulp 
 and cook until thick when tried on a cold saucer. Re- 
 move from fire and add one cup of nuts which have been 
 cut in small pieces. Cut the orange rind in strips and 
 cook until tender; then cut in still smaller pieces and 
 add to rhubarb. Also add one cup of raisins. Put back 
 over the fire and boil ten minutes. Pour into sterilized 
 jars or tumblers. 
 
 Raisins and rhubarb may be cut with scissors. 
 
 The orange rind is what imparts the bitter taste to the 
 marmalade. 
 
 Orange Marmalade 
 
 6 large sour oranges 3^ pts. cold water 
 
 3 lemons 4 lbs. sugar 
 
 Scrub and cut fruit in slices, rejecting ends and seeds. 
 Cover with the water and soak over night. The follow- 
 
 224 
 
INEXPENSIVE COOKING RECEIPTS 225 
 
 ing morning add sugar and cook one hour. Two cups of 
 shredded, blanched almonds may be added just before 
 taking from the fire. 
 
 Raspberry Jam 
 
 Pick over raspberries, wash, put in a preserving kettle 
 and mash fine with a potato masher. Heat to boiling 
 point and add an equal quantity of sugar. Cook slowly 
 until thick when tried on a cold saucer. Put in sterilized 
 jars or jelly glasses. Blackberries may be used in the 
 same way. 
 
 Grape Jelly 
 
 Pick over grapes, wash, remove stems, put in a pre- 
 serving kettle and heat to boiling point. Then mash and 
 cook for thirty minutes. Strain through a coarse strainer 
 to remove skins and seeds. Then put in a jelly bag and 
 drain. Measure juice, put in the kettle and boil five 
 minutes. Add sugar (equal portion) boil three minutes, 
 and pour into sterilized glasses. 
 
 Do not squeeze pulp for jelly, it makes the jelly cloudy. 
 
 Currant Jelly 
 
 Currant jelly is made the same way as grape jelly, only 
 currants do not need to be removed from stems at the 
 beginning. 
 
 Crab-apple Jelly 
 
 Crab-apple jelly is made the same as grape, only apples 
 are wiped and cut in quarters, stems and stem end being 
 rejected. In making crab-apple jelly, the apples are 
 cooked in enough water to come to the edge of apples in 
 the kettle, and are cooked until tender. 
 
 Cranberry Jelly 
 Pick over and wash berries. For every four cups of 
 
226 A SECOND COURSE IN tlOMEMAKING 
 
 berries use one cup of boiling water. Cook until soft. 
 Rub through five sieve, add two cups of sugar and cook 
 for five minutes. Turn into glasses or a mold. 
 
 Cranberry Sauce 
 
 Pick over and wash three cups berries. Put in a sauce- 
 pan with one and one-fourth cups of sugar and one cup of 
 cold water. Boil until soft. Skim and cool. 
 
RECEIPTS FOR THE SICK 
 
 Gruel 
 
 Wash the grain to be used (wheat, oatmeal). Use 
 four tbls. of oats with one-half tsp. salt; cook in two cups 
 of water in a double boiler for three hours. It will 
 then be thick and creamy. Be watchful to see that there 
 is always enough boiling water in the under part of the 
 double boiler. After this long boiling, strain through 
 a fine sieve, mix with an equal quantity of milk, a little 
 salt, and serve at once. Mix eight tablespoons of the 
 strained cereal with eight tablespoons of top milk. 
 
 Barley Gruel 
 
 Dissolve two tablespoonfuls patent barley in a little cold 
 water. Stir in one pint of boiling water. Add a pinch 
 of salt. Cook thirty minutes in a double boiler. Strain 
 and add as much hot milk as there is gruel. 
 
 Pearl barley may be used by soaking four or five hours 
 and then boiling four or five hours. Add water from 
 time to time. 
 
 Oatmeal Gruel, without double boiler 
 
 J/2 cup oatmeal i tsp. salt 
 
 3 cups boiling water 3^ cup milk 
 
 Add oatmeal to boiling salted water, cook one hour. 
 Add milk and let all get hot before removing from fire. 
 Strain before serving. 
 
 Arrowroot Blanc Mange 
 
 54 cup sugar 2 tbsp. arrowroot 
 
 I pt. milk I tsp. lemon 
 
 227 
 
228 A SECOND COURSE IN HOMEMAKING 
 
 Heat milk to boiling point. Mix arrowroot and sugar 
 together and a little milk to make paste. Add this paste 
 to hot milk. Cook all in double boiler for twenty minutes 
 and then strain. Add flavoring just before taking from 
 fire. 
 
 Arrowroot can be purchased from any drug store. 
 
 Junket 
 
 I qt. milk 2 junket tablets 
 
 4 tsp. sugar y^ tsp. salt 
 
 I tsp. vanilla 
 Dissolve the junket tablets in one tablespoonful of cold 
 water. Heat the milk. Add to the hot milk the sugar, 
 salt, flavoring and junket. When it begins to thicken take 
 from fire ; put in a glass dish and set in a warm place until 
 firm and then put in a cool place. Serve cold. 
 
 Albumen Water 
 
 This is ordered in case of vomiting, and a child will be 
 able sometimes to retain albumen water when no other 
 food will stay in his stomach. 
 
 White of one fresh ^gg 
 y2 pint of cold water 
 I tsp. brandy 
 Pinch of salt 
 
 Shake all ingredients thoroughly together, and feed to 
 child with a spoon or from the feeding bottle. 
 
SANDWICHES 
 
 These are only a few of the many kinds of sandwiches 
 that can be made. 
 
 Cheese Sandwiches 
 
 Mash very smooth two tablespoon fills of cream cheese. 
 Add one tablespoon ful of melted butter and one table- 
 spoonful of chopped parsley. Spread bread with cheese 
 paste, being careful that none squeezes out between the 
 slices of bread. In this case it is not necessary to butter 
 the bread before spreading, as there is butter with the 
 cheese. 
 
 Cheese and Nut Sandwiches 
 Chop any nuts fine, and mix the nuts with cheese which 
 has been mashed smooth. The amount of nuts depends 
 upon the taste of the maker. Spread between bread as in 
 cheese sandwiches. 
 
 Egg Sandv/iches 
 Boil eggs hard. The number of eggs must be deter- 
 mined by the number of sandwiches you wish to make. 
 Separate whites from yolks and chop whites fine. Mash 
 the yolks and season with pepper and salt. Or make a 
 French salad dressing and mix it with the yolks. Stir in 
 the whites and spread on buttered bread. 
 
 Cheese and Olive Sandwiches 
 
 Make cheese sandwiches as in cheese receipt. Chop 
 olives fine and sprinkle on top of spread bread. 
 
 229 
 
230 A SECOND COURSE IN HOMEMAKING 
 
 Lettuce Sandwich 
 Make French dressing. Dip lettuce leaves in the dress- 
 ing and lay them between the slices of bread. Any green 
 salad can be used in this way for a sandwich. 
 
 Celery Sandwich 
 
 Make mayonnaise dressing and spread the bread with 
 it instead of butter. Wash, scrape and chop (or cut in 
 very small pieces) the tender part of celery. Put this be- 
 tween the mayonnaise spread bread. Nuts chopped in 
 with the celery add to the food value, as well as to the 
 taste. / 
 
 Meat Sandwiches 
 Any cold leftover meat can be used. Chop this meat 
 and mix it with mayonnaise dressing and spread between 
 slices of bread. 
 
 or 
 
 Spread bread with butter and use meat simply seasoned 
 with salt and pepper. A little chopped celery added to the 
 meat gives a good flavor. 
 
 or 
 
 Cold meat can be cut in thin slices and placed between 
 slices of buttered bread. Sprinkle a little salt over the 
 meat. 
 
 Fish Sandwiches 
 
 Any cold, cooked fish may be used. Take from the 
 cooked fish all bones and skin. Mash fish to a paste, sea- 
 son with salt and pepper and a little lemon juice. Spread 
 this paste between slices of buttered bread. 
 
 Raw Beef Sandwiches 
 
 Raw meat is more easily digested than cooked meat, and 
 
INEXPENSIVE COOKING RECEIPTS 231 
 
 for this reason is given to persons who need the npurish- 
 ment but cannot digest the cooked meat. 
 
 Buy beef from the round, scrape with grain of meat and 
 with a silver spoon or knife ; spread between thin slices of 
 bread. Sprinkle with salt and pepper. These sand- 
 wiches can be eaten cold, or put on a toaster and heated 
 through. 
 
 Water Cress Sandwiches 
 Wash first, and then chop one bunch of water cress. 
 Mix this water cress with a French dressing. Cut the 
 bread in thin slices and butter. Between two slices of 
 this buttered bread spread the water cress. These sand- 
 wiches are better served cold. 
 
ITALIAN RECEIPTS 
 
 Beans and Posta 
 
 Yz lb. posta I tbsp. chopped onion 
 
 2 tbsp. oil or drippings ^ red pepper 
 
 I cup or Yz lb. beans Little salt 
 
 Cook beans about two hours after soaking over night ; 
 add posta and cook about half an hour more ; heat oil in 
 separate saucepan with red pepper, and chopped onion. 
 Cook half an hour with posta and beans. 
 
 Macaroni with Tomato 
 
 1 lb. macaroni i green pepper 
 
 2 tbsp. oil or drippings Salt 
 
 I pt. can tomatoes i tbsp onion 
 
 Cook tomato, drippings, pepper, seasoning, and onion 
 together for one hour slowly ; cook macaroni in boiling 
 water for about half an hour; drain off water and 
 pour cold water over macaroni, then tomato mixture 
 over the whole. A quarter of a pound store cheese 
 grated should be added to the hot macaroni just before 
 serving. 
 
 Rice and Pea Soup 
 
 Yz cup rice 
 
 I cup whole dry green peas 
 
 Cook same as posta and beans 
 
 Lentils and Rice 
 
 Put lentils to soak night before ; drain off water, add 
 lentils to fresh boiling water, and cook until soft. Fry 
 separately two tablespoons drippings, half chopped small 
 
 232 
 
INEXPENSIVE COOKING RECEIPTS 233 
 
 onion, pepper and salt ; fry until onion is brown ; add to 
 this two tablespoons chopped celery and a little chopped 
 parsley and add all to lentils. Now add rice, which has 
 been well washed, and cook the whole for half an hour. 
 
 Dried Lima Beans 
 
 J^ cup dried Lima beans y^ pound posta 
 
 These are cooked the same as beans and posta. Lima 
 beans may be used with rice instead of posta. 
 
 If it is desired to have the lentils, macaroni, peas and 
 beans more of a soup consistency, the water is not drained 
 off ; but the seasoning sauce, which has been cooked sepa- 
 rately, is added to the macaroni after it has cooked for 
 twenty minutes, the whole being allowed to cook for ten 
 minutes more. 
 
 Polenta 
 
 I cup corn meal i cup cooked tomato 
 
 2 tablespoons oil seasoning 
 
 Salt, pepper, and garlic, if desired. Boil corn meal in 
 boiling water and salt for at least two hours ; cook in 
 saucepan tomato, oil garlic, and a small onion for at least 
 one hour, or until tomatoes are quite thick. Place layer of 
 hot corn meal in dish, then layer of tomato mixture, 
 more corn meal and tomato covering whole. Sprinkle 
 grated cheese on top. 
 
 Rice with Tomato and Cheese 
 
 One cup rice and tomato sauce, as in macaroni ; two 
 tablespoons grated cheese (Roman cheese is used by 
 Italians). Cook rice in boiling water for half hour; 
 drain off water, pour tomato mixture on the rice, and just 
 before serving sprinkle grated cheese on top. 
 
234 A SECOND COURSE IN HOMEMAKING 
 
 Rice and Beans 
 
 Rice and beans are cooked in the same way as posta 
 and beans. To half cup of rice and half cup of beans 
 a little garlic is usually added by the Italians as seasoning. 
 
 Menestra 
 
 2 cups tomato i small cabbage 
 
 I onion 3 good-sized potatoes 
 
 1 green pepper ^ tsp. salt 
 
 2 tbsp. olive oil 2 cents' worth soup 
 I stalk celery greens 
 
 3 carrots A little garlic 
 
 Chop onion, green pepper and garlic and fry in oil. 
 Chop cabbage and soup greens, and boil for about ten 
 minutes in one quart of water. At the end of ten mm- 
 utes add the carrot sliced, and the potato cut in cubes and 
 allow to boil for half hour more. Add the tomato and 
 the oil and onion mixture. Season, and when all are 
 thoroughly blended together, serve. 
 
KOSHER RECEIPTS 
 
 Noodles and Cheese 
 
 Yz lb. noodles ^ lb. pot cheese 
 
 Butter size of walnut Salt to taste 
 
 Put water on to boil, with salt. Cook noodles in boil- 
 ing water about half hour. Strain off water, add butter 
 and cheese to noodles after taking from fire. Stir before 
 serving. 
 
 Oatmeal and Potatoes 
 
 I pound potatoes Butter size of walnut 
 
 I onion Salt to taste 
 
 y^ cup oatmeal. i cent's worth soup 
 
 greens 
 Put one and half quarts water to boil, with salt. Cook 
 oatmeal in boiling salted water quarter of an hour. Add 
 potatoes cut in cubes and boil half hour longer. While 
 potatoes and oatmeal are boiling, fry the onion in the 
 butter with the chopped soup greens. Add this to potato 
 and oatmeal mixture. Season to taste. 
 
 Noodles and Milk 
 i^ qts. milk ^ lb. noodles 
 
 Salt to taste 
 
 Cook noodles in boiling salted water until soft. Do 
 not strain off quite all of the water. Add boiling milk 
 just before serving. Season to taste. 
 
 Pea Soup 
 
 I cup dried split peas 2 cents' worth soup 
 
 I onion greens 
 
 Yz lb. noodles Salt to taste 
 
 Butter size of walnut 
 
 235 
 
236 A SECOND COURSE IN HOMEMAKING 
 
 Soak peas over night. In the morning boil peas slowly 
 for about one hour. Fry chopped onion, soup greens, 
 and butter together in a frying pan. Add to cooked peas 
 half pound of noodles twenty minutes before serving. 
 Add the fried onion and butter at least ten minutes be- 
 fore taking from fire. 
 
 Lima Beans and Barley 
 
 I cup dried Lima beans Yz cup barley 
 
 I onion Butter size of walnut 
 
 Soup greens Salt to taste 
 
 Cook beans two hours, add barley, and cook one hour 
 
 longer. Add fried butter and onion mixture, as in receipt 
 
 for oatmeal and potatoes. 
 
 White Beans and Rice 
 
 1 cup white beans ^ cup rice 
 Butter size of walnut i onion 
 
 I cent's worth soup greens 
 Cook beans two hours, add rice and cook for twenty 
 minutes longer. Just before serving, add fried butter, 
 onion, and chopped soup greens mixture, as in receipt 
 for oatmeal and potatoes. 
 
 Beans and Green Peppers 
 
 Yz lb. red kidney beans ^ lb. cheese 
 
 2 peppers 
 
 Cayenne pepper and salt to taste 
 Soak beans over night. In the morning, cook slowly 
 for one hour. Chop peppers and cook with beans. Just 
 before taking from fire, add cut-up cheese to hot beans 
 and peppers. Serve hot on toast. 
 
 Nut Loaf 
 
 Mix together one cup ground peanuts and one cup 
 chopped walnuts or almonds, one teaspoon salt, quarter 
 
INEXPENSIVE COOKING RECEIPTS 237 
 
 teaspoon pepper, two and half cups fine bread crumbs. 
 When well blended, add two eggs, slightly beaten, and 
 mold into a loaf. Place in a well buttered roasting tin, 
 and cook in moderate oven about ten minutes. Then 
 pour over it one cup hot water in which one tablespoon 
 butter has been stirred, and bake half hour, basting as in 
 meat. Make a gravy from the drippings. 
 
INDEX 
 
INDEX 
 
 Accounting, 71 
 
 Air for children, 129 
 
 Air, summer, 140 
 
 Albumen water, receipt, 228 
 
 Apple dumpling, receipt, 209, 
 
 210 
 Apple sauce, receipt, 206, 221 
 Apple snow, receipt, 206 
 Apple, steamed, receipt, 222 
 Apple tapioca, receipt, 211 
 Apricots, stewed, receipt, 220 
 Arrowroot blanc mange, re- 
 ceipt, 227. 
 Ashes, disposal of, 19 
 Asparagus tips, receipt, 190 
 
 Babies, food for, 1 18-126 
 Babies, 
 
 sleeping, 115 
 Baby, 
 
 bathing, 113 
 
 care of, 104, 113-117 
 
 dressing, 114 
 
 nursing, 108 
 Baby's clothes, 97-103 
 Baked beans, receipt, 191 
 Baked custard, receipt, 207 
 Baking, 53-56 
 
 time table, 159 
 Baking powder biscuits, re- 
 ceipt, 196 
 Barley gruel, receipt, 227 
 Barrels, empty, 23 
 Bathing a baby, 113 
 Bathing children, 130 
 Batters, 57, 58 
 
 Beans and green peppers, re- 
 ceipt, 236 
 
 Beans and posta, receipt, 232 
 Beans and barley, 23O 
 Beans and rice, receipt, 236 
 Bed linen, 
 
 laundering, 43 
 Beef broth, receipt, 173 
 Beef croquettes, receipt, 184 
 Beef juice, receipt, 173 
 Beef, methods of cutting, 85 
 Beef stew, receipt, 179 
 Beets, receipt, 190 
 Blanc mange, receipt, 207 
 Blankets, laundering, 47 
 Blood stains, to remove, 41 
 Bluing water, 44 
 Boiler for laundry, 23 
 Boiling, 53 
 
 Bones, location of in beef, 84 
 Bottles, 23 
 
 Bottles for feeding infants, 123 
 Braised beef, receipt, 183 
 Bread and butter apple pudding, 
 
 receipt, 209 
 Bread omelet, 199 
 Bread puddings, receipts, 212 
 Broiling, 53 
 
 Brown bread, receipt, 198 
 Brown sugar sauce, receipt, 214 
 Brushes for laundry, ^3 
 Buckwheat griddle cakes, re- 
 ceipt, 197 
 By-products, 
 
 from garbage, 25 
 
 from incineration plants, 26, 
 
 27 
 from rubbish, 23 
 
 Cake, to test, 218 
 
 241 
 
242 
 
 INDEX 
 
 Calico, 39 
 
 Calory, definition of, 63 
 
 Cannelon of beef, receipt, 185 
 
 Canning fruit, 5-9 
 
 Cans, garbage, 21 
 
 Caramel custard, receipt, 208 
 
 Caramel sauce, receipt, 214 
 
 Carbohydrates, definition of, 61 
 
 Carding wool, 41 
 
 Carrots, receipt, 191 
 
 Celery and walnut salad, 204 
 
 Celery sandwiches, receipt, 230 
 
 Celery, stewed, receipt, 190 
 
 Cereals, cooking, 161 
 
 Cereals for children, receipt, 
 
 163 
 Cheese and nut sandwiches, re- 
 ceipt, 229 
 Cheese and olive sandwiches, 
 
 receipt, 229 
 Cheese crackers, receipt, 193 
 Cheese fondu, receipt, 193 
 Cheese sandwiches, receipt, 229 
 Cheese sticks, receipt, 194 
 Chicken broth, receipt, 174 
 Children, 
 
 air for, 129 
 
 bathing, 130 
 
 care of teeth, 131 
 
 diet for, 136 
 
 exercise for, 130 
 
 food for, 127-139 
 
 fruits for, 136 
 
 gruel for, 135 
 
 habits of, 131 
 
 preparing soups for, 173 
 
 sleep for, 129 
 Children's diseases, 
 
 colic, 109 
 
 constipation, no 
 
 convulsions, 109 
 
 croup, III 
 
 diarrhea, no 
 
 earache, in 
 
 measles, iii 
 
 mumps, 112 
 
 whooping-cough, 112 
 Chintz, 39 
 
 Chocolate sauce, receipt, 215 
 Chocolate stains, to remove, 41 
 Chops, lamb or mutton, receipt, 
 
 185 [ 
 
 Cinnamon cakes, receipt, 218 
 City refuse, care of, 14, 15 
 Clam chowder, receipt, 170 
 Clothes for baby, 97-103 
 Clothes, soaking, 43 
 Clothes, soiled, sorting for 
 
 laundry, 36 
 Clothes-stick for laundry, 33 
 Codfish balls, receipt, 175 
 Codfish hash, receipt, 175 
 Codfish pudding, receipt, 178 
 Coffee stains, to remove, 41 
 Colic, 109 
 
 Colored clothes, laundering, 47 
 Constipation, no 
 Convulsions, 109 
 Cookies, receipt, 218, 219 
 Cooking, 
 cereals, 161 
 
 definition and methods, 52, 53 
 table of proportions, 158 
 Corn, baked, receipt, 192 
 Corn bread, receipt, 196 
 Corned beef hash, receipt, 181 ' 
 Cornmeal and syrup, receipt, 
 
 163 
 Cornmeal griddle cakes, receipt, 
 
 197 
 Cottage cheese, receipt, 194 
 Cottage pie, receipt, 186 
 Cotton goods, 38, 39 
 Crabapple jelly, receipt, 225 
 Cranberry jelly, receipt, 225 
 Cranberry sauce, receipt, 226 
 Cretonne, 39 
 Croup, III 
 
 Cucumber and tomato salad, re- 
 ceipt, 204 
 
INDEX 
 
 243 
 
 Currant jelly, receipt, 225 
 Custard, receipts, 206, 207 
 
 Dates, food value of, 4 
 
 Deserts, receipts, 206 
 
 Diarrhea, no 
 
 Diet, sensible, 60-69 
 
 Diets for children, 136 
 
 Diseases of children, 109 
 
 Doughs, 56 
 
 Dressing a baby, 114 
 
 Dutch apple cake, receipt, 216 
 
 Egg sandwiches, receipt, 229 
 Earache, in 
 Eggs, 165-167 
 creamed, receipt, 166 
 goldenrod, receipt, 166 
 in a nest, receipt, 165 
 poached, receipt, 167 
 scrambled, receipt, 166 
 soft-boiled, receipt, 165 
 Spanish style, receipt, 167 
 Equipment for ironing, 34 
 Equipment for laundry, 30-34 
 Exercise for children, 130 
 
 Feather cake, receipt, 217 
 Figs, food value of, 4 
 Fish, 94 
 
 baked, receipt, 176 
 Fish balls, receipt, 175 
 Fish chowder, receipt, 168 
 Fish sandwiches, receipt, 230 
 Flannels, 39 
 
 laundering, 46 
 Flies, 144 
 Food, 
 
 elements in, 61, 62 
 
 expenditures, 66-68 
 
 for children, 127-139 
 
 for infants, 1 18-126 
 
 requisites, 64 
 Foods, classification of, 61 
 
 for hot weather, 147 
 
 French salad dressing, receipt, 
 
 203 
 French toast, receipt, 212 
 Frying, 53 
 Fruit, 
 
 buying, 95 
 
 canning, 5-9 
 
 dried, 4, 5 
 
 food value of, 4 
 
 jars, testing and sterilizing, 7 
 
 preserving, methods of, 4 
 Fruit salads, receipt, 204 
 Fruit sauce, receipt, 214 
 Fruit stains, to remove, 41 
 Fruits, cooked, receipts, 220 
 Fruits for children, 136 
 Fruits, fresh, stewed, receipt, 
 222 
 
 Garbage, 20-28 
 
 cans, 21 
 
 disposal, 22-27 
 
 incineration of, 22, 25 
 
 laws concerning, 20 
 
 odors and decay, 21 
 
 reduction of, 23, 24 
 Ginger bread, receipt, 217 
 Gingham, 39 
 Glue, to remove, 42 
 Grape jelly, receipt, 225 
 Grass stains, to remove, 42 
 Grease stains, to remove, 42 
 Gruel for children, 135 
 Gruels, receipts, 227 
 
 Habits of children, 131 
 Halibut, baked, receipt, 177 
 Hamburg steak, receipt, 180 
 Hanging clothes, 44 
 Hard sauce, receipt, 215 
 Hermits, receipt, 219 
 Hominy mush, receipt. 162 
 Hominy pudding, receipt, 163 
 Horseradish sauce, receipt, 200 
 Hot weather buying, 148 
 
244 
 
 INDEX 
 
 Hot weather, 
 foods for, 147 
 packing away for, 142 
 insect pests, 143-146 
 Household accounting, 71 
 Household management, yz 
 Hydrocarbons, definition of, 161 
 
 Ice cream, receipt, 207 
 Incineration of garbage, 25-27 
 Income, definition of, 71 
 Income division, 70-79 
 Indian meal pudding, receipt, 
 
 209 
 Infants' food, 1 18-126 
 Ink stains, to remove, 42 
 Ironing, 49 
 
 Ironing, equipment for, 34 
 Italian receipts, 232 
 
 Jams, 9 
 
 Jars, fruit, testing and steriliz- 
 ing, 7 
 Jellies, 10 
 
 receipts, 225 
 Jelly-bag, 10 
 Jelly-glasses, 10 
 Johnny cake, receipt, 195 
 Junket ice cream, receipt, 208 
 Junket, receipt, 207, 228 
 
 Kerosene stains, to remove, 42 
 Kidney stew, receipt, 186 
 Kosher receipts, 235 
 
 Laundering, 
 
 blankets, 47 
 
 colored clothes, 47 
 
 silks, 48 
 
 starched clothes, 45 
 
 stockings, 48 
 
 table and bed linen, Z7^ 43 
 
 underclothes, 38 
 
 woolens and flannels, 46 
 Laundry equipment, 30 
 
 Laundry materials, 34 
 Laundry work, 
 
 cleaning tubs, 49 
 
 hanging clothes, 44 
 
 ironing, 49 
 
 removing stains, 41 
 
 soaking clothes, 43 
 
 sorting clothes, 36 
 
 starched clothes, 45 
 Laws concerning garbage, 20-22 
 Lemon milk sherbet, receipt, 
 
 208 
 Lentils and rice, receipt, 232 
 Lettuce sandwiches, receipt, 230 
 Lima beans and barley, receipt, 
 
 236 
 Lima beans, dried, receipt, 233 
 Linens, Z7 
 
 laundering, 43-45 
 
 Macaroni and tomato, receipt, 
 
 Macaroni, baked, with cheese, 
 
 receipt, 194 
 Macaroni, receipt, 191 
 Marketing, 80-97 
 
 fish, 94 
 
 in hot weather, 148 
 
 meats, 83-93 
 
 vegetables and fruit, 95 
 Marmalade, 9 
 
 grape, receipt, 224 
 
 orange, receipt, 224 
 
 rhubarb, receipt, 224 
 Measles, iii 
 
 Meat and rice in casserole, re- 
 ceipt, 179 
 Meat, buying, 83 
 Meat gravy, receipt, 186 
 Meat pie, receipt, 184 
 Meat sandwiches, receipt, 230 
 Meats, 
 
 cooking, 93 
 
 selection of, 92 
 Menestra, receipt, 234 
 
INDEX 
 
 245 
 
 Menus, sample, 65-68 
 
 Mince meat on toast, receipt, 
 
 180 
 Mildew, to remove, 42 
 Milk for infants, 119 
 Milk stains, to remove, 42 
 Molasses sauce, receipt, 215 
 Mosquitoes, 142 
 Muffins, receipt, 195 
 Mumps, 112 
 Mushrooms and bread omelet, 
 
 receipt, 199 
 Mutton broth, receipt, 173 
 Mutton, methods of cutting, 88, 
 
 89 
 
 Noodles and cheese, receipt, 235 
 Noodles and milk, receipt, 235 
 Nursery, 106 
 Nursing baby, 108 
 Nut loaf, receipt, 236 
 
 Oatmeal and potatoes, receipt, 
 
 235 
 Oatmeal cakes, receipt, 219 
 Oatmeal gruel, receipt, 227 
 Oatmeal muffins, receipt, 196, 
 
 198 
 Omelet, receipt, 167 
 Onion sauce, receipt, 201 
 Orange, receipt, 222 
 Outing cloth, 39 
 Oven, testing, 218 
 
 Package groceries, 83 
 
 Paint, to remove, 42 
 
 Paper and rags, 23 
 
 Parson's pie, receipt, 213 
 
 Pea soup, receipt, 235 
 
 Peas, receipt, 189 
 
 Picnics, 150 
 
 Pigs in clover, receipt. 180 
 
 Plain stew, receipt, 181 
 
 Polenta, receipt, 233 
 
 Pork, methods of cutting, 90, 91 
 
 Potato pancake, receipt, 189 
 Potato salad, receipt, 203 
 Potato with meat gravy, re- 
 ceipt, 187 
 Potatoes, 
 
 baked creamed, receipt, 188 
 
 creamed, with cheese, receipt, 
 189 
 
 white, receipt, 189 
 Preserves, 9 
 Preserving fruits, 4 
 Proteid, definition of, 161 
 Prune jelly, receipt, 220 
 Prunes, food value of, 4 
 
 stewed, receipt, 220 
 
 Raspberry jam, receipt, 225 
 Raw beef sandwiches, receipt, 
 
 230 
 Receipts 
 
 albumen water, 228 
 
 apple dumpling, 209 
 
 apple pudding, 210 
 
 apple sauce, 206, 221 
 
 apple snow, 206 
 
 apple, steamed, 222 
 
 apricots, stewed, 220 
 
 apple tapioca, 211 
 
 arrowroot blanc mange, 227 
 
 asparagus tips, 190 
 
 baked beans, 191 
 
 baked corn, 192 
 
 baked custard, 207 
 
 baking powder biscuits, 196 
 
 barley gruel, 227 
 
 beans and green peppers, 236 
 
 beans and posta, 232 
 
 beef broth, 173 
 
 beef croquettes, 184 
 
 beef juice, 173 
 
 beef kidney stew, 186 
 
 beef stew, 179 
 
 beets, 190 
 
 blanc mange, 207 
 
 boiled salad dressing, 202 
 
246 
 
 INDEX 
 
 braised beef, 183 
 
 bread and butter apple pud- 
 ding, 209 
 
 bread omelet, 199 
 
 bread puddings, 212 
 
 brown bread, 198 
 
 brown sugar sauce, 214 
 
 buckwheat griddle cakes, 197 
 
 cakes, 216 
 
 cannelon of beef, 185 
 
 caramel custard, 208 
 
 caramel sauce, 214 
 
 carrots, 191 
 
 casserole of meat and rice, 
 179 
 
 celery sandwiches, 230 
 
 celery soup, 171 
 
 cereals for children, 163 
 
 cheese and nut sandwiches, 
 229 
 
 cheese and olive sandwiches, 
 229 
 
 cheese crackers, 193 
 
 cheese fondu, 193 
 
 cheese sandwiches, 229 
 
 cheese sticks, 194 
 
 chicken broth, 174 
 
 chocolate sauce, 215 
 
 chops — lamb or mutton, 185 
 
 cinnamon cakes, 218 
 
 clam chowder, 170 
 
 clear vegetable soup, 173 
 
 codfish hash, 175 
 
 codfish pudding, 178 
 
 cookies, 218, 219 
 
 corn bread, 196 
 
 corn soup, 171 
 
 corned beef hash, 181 
 
 cornmeal and syrup, 163 
 
 cornmeal griddle cakes, 197 
 
 cottage pie, 186 
 
 cottage cheese, 194 
 
 crabapple jelly, 225 
 
 cranberry jelly, 225 
 
 cranberry sauce, 226 
 
 cream of tomato soup, 168 
 cream sauce for oysters, 201 
 cream soups, 174 
 creamed eggs, 166 
 creamed potatoes with cheese, 
 
 189 
 currant jelly, 225 
 desserts, 206 
 dried apple sauce, 206 
 dried bread, 197 
 dried Lima beans, 233 
 Dutch apple cake, 216 
 egg muffins, 195 
 egg sandwiches, 229 
 eggs in a nest, 165 
 eggs, soft-boiled, 165 
 eggs, Spanish style, 167 
 feather cake, 217 
 fish, baked, 176 
 fish balls, 175 
 fish chowder, 168 
 fish sandwiches, 230 
 French salad dressing, 203 
 French toast, 212 
 fruit sauce, 214 
 fruits, cooked, 220 
 fruits, fresh, stewed, 222 
 German horseradish sauce, 
 
 200 
 ginger bread, 217 
 goldenrod eggs, 166 
 grape jelly, 225 
 gruels, 227 
 halibut, baked, 177 
 hamburg steak, 180 
 hard sauce, 215 
 hermits, 219 
 hominy mush with prunes, 
 
 162 
 hominy pudding, 163 
 horseradish sauce, 200 
 ice cream, 207 
 Indian meal pudding, 209 
 Italian, 232 
 jellies, 225 
 
INDEX 
 
 247 
 
 Johnny cake, 195 
 
 junket, 207, 228 
 
 junket ice cream, 208 
 
 kosher, 235 
 
 lemon milk sherbet, 208 
 
 lentil soup, 170 
 
 lentils and rice, 232 
 
 lettuce sandwiches, 230 
 
 Lima beans and barley, 236 
 
 macaroni, 191 
 
 macaroni and tomato, 232 
 
 macaroni, baked, with cheese, 
 194 
 
 marmalade, grape, 224 
 
 marmalade, orange, 224 
 
 marmalade, rhubarb, 224 
 
 mayonnaise dressing, 202 
 
 meat gravy, 186 
 
 meat pie, 184 
 
 meat sandwiches, 230 
 
 menestra, 234 
 
 milk sauce for fish, 178 
 
 mince meat on toast, 180 
 
 mock bisque soup, 171 
 
 molasses sauce, 215 
 
 muffins, no egg, 195 
 
 mushrooms and bread ome- 
 let, 199 
 
 mutton broth, 173 
 
 noodles and cheese, 235 
 
 noodles and milk, 235 
 
 nut loaf, 236 
 
 oatmeal and potatoes, 235 
 
 oatmeal cakes, 219 
 
 oatmeal gruel, 227 
 
 oatmeal muffins, 196, 198 
 
 omelet, 167 
 
 onion sauce, 201 
 
 orange, 222 
 
 parsons pie, 213 
 
 pea soup, 235 
 
 peas, 189 
 
 pies, 209 
 
 pigs in clover, 180 
 
 plain stew, 181 
 
 poached eggs, 167 
 
 polenta, 233 
 
 potato pancake, 189 
 
 potato salad, 203 
 
 potato with meat gravy, 187 
 
 potatoes, baked creamed, 188 
 
 prune jelly, 220 
 
 prunes, stewed, 220 
 
 pudding sauces, 214 
 
 puddings, 209 
 
 raspberry jam, 225 
 
 raw beef sandwiches, 230 
 
 rice and beans, 234 
 
 rice and cheese, 162, 194 
 
 rice and pea soup, 232 
 
 rice, boiled, 162 
 
 rice croquettes, 163 
 
 rice pudding, 213 
 
 rice with tomato and cheese, 
 
 233 
 samp, 163 
 sandwiches, 229 
 salads, 204 
 scalloped apples, 210 
 Scotch broth, 169 
 scrambled eggs, 166 
 shredded codfish balls, 175 
 short cake, 197 
 soft custard, 206 
 sour milk griddle cakes, 198 
 Spanish cake, 216 
 spice cake, 216 
 spiced pudding, 210 
 spinach, 190 
 squash, 191 
 steamed rice with chocolate 
 
 sauce, 210 
 stewed celery, 190 
 string beans, 190 
 stuffed spare rib, 184 
 tasty hot pot, 183 
 tomato sauce, 200 
 tripe soup, 170 
 vegetable soup with meat, 
 
 169 
 
248 
 
 INDEX 
 
 vegetable soup with spa- 
 ghetti, 169 
 
 water cress sandwiches, 231 
 
 white beans and rice, 236 
 
 white potatoes, 189 
 
 white sauce, 201 
 
 zwieback, 199 
 Reduction plant for garbage 
 
 disposal, 24 
 Refuse, by-products from, 16 
 
 care of, 14, 15 
 Ribbons, washing, 48 
 Rice and beans, receipt, 234 
 Rice and cheese, receipt, 162 
 Rice and pea soup, receipt, 232 
 Rice, boiled, receipt, 162 
 Rice croquettes, receipt, 163 
 Rice pudding, receipt, 213 
 Rice, steamed, with chocolate 
 
 sauce, receipt, 210 
 Rice with cheese, receipt, 194 
 Rice with tomato and cheese, 
 
 receipt, 233 
 Roasting, time table, 159 
 Rubbing-board for laundry, 32 
 Rubbish, disposal of, 23 
 
 Salad dressings, receipts, 202 
 Salads, receipts, 204 
 Samp, receipt, 163 
 Sandwiches, 151 
 
 receipts, 229 
 Sauce, cream, for oysters, re- 
 ceipt, 201 
 
 horseradish, receipt, 200 
 
 meat, for fish, 178 
 
 onion, receipt, 201 
 
 tomato, receipt, 200 
 
 white, receipt, 201 
 Scalloped apples, receipt, 210 
 Scorch stains, to remove, 42 
 Scotch broth, receipt, 169 
 Sewage, 16 
 
 Short cake, receipt, 197 
 Shortening, 58 
 
 Silks, washing, 48 
 Skirts, ironing, 51 
 Sleep for babies, 115 
 Sleep for children, 129 
 Soft custard, receipt, 206 
 Sour milk griddle cakes, re- 
 ceipt, 198 
 Soup, celery, receipt, 171 
 
 corn, receipt, 171 
 
 clear vegetable, receipt, 173 
 
 cream, receipt, 174 
 
 cream of tomato, receipt, 168 
 
 lentil, receipt, 170 
 
 mock bisque, receipt, 171 
 
 pea, receipt, 235 
 
 rice and pea, receipt, 232 
 
 tripe, receipt, 170 
 
 vegetable, with meat, receipt, 
 169 
 
 vegetable, with spaghetti, re- 
 ceipt, 169 
 Soups, 168 
 
 Spanish cake, receipt, 216 
 Spare rib, stuffed, receipt, 184 
 Spice cake, receipt, 216 
 Spiced pudding, receipt, 210 
 Spinach, receipt, 190 
 Spinning wool, 41 
 Squash, receipt, 191 
 Stains, removing, 41 
 Starch, making, 45 
 Starched clothes, 45 
 Sterilizing fruit jars, 7 
 Stewing, 53 
 
 Stockings, laundering, 48 
 Stoves, for laundry, 31 
 Street cleaning, 14-20 
 Street sweepings, 16-19 
 String beans, receipt, 190 
 Summer furnishings, 141 
 Swill, see garbage 
 
 Table linen, 
 
 laundering, 37, 43, 44 
 manufacture of, 27 
 
INDEX 
 
 249 
 
 Tea stains, to remove, 41 
 
 Teeth, of children, 131 
 
 Tin cans, 2;^ 
 
 Tomato sauce, receipt, 200 
 
 Tubs, 
 
 cleaning, 49 
 
 for laundry, 31 
 
 Underclothes, 
 ironing, 50 
 laundering, 38 
 
 Vegetable salads, receipt, 205 
 Vegetables, buying, 95 
 
 Wage, living, 76 
 
 Washing baby's clothes, 117 
 
 Water cress and apple salad, 
 
 receipt, 204 
 Water cress sandwiches, re- 
 ceipt, 231 
 Wax stains, to remove, 42 
 Weaving, 41 
 
 Weights and measures, 158 
 Whooping-cough, 112 
 Wine stains, to remove, 42 
 Woolens, 40 
 
 laundering, 46 
 
 manufacture of, 40, 41 
 Worsteds, manufacture of, 40, 
 
 41 
 Wringer for laundry, 32 
 
 Zwieback, receipt, 199 
 
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