Class ~T X 7 IS Book .G, 44£ GojpghtN COEUilGKT DEPOSIT. ECONOMICAL COOKING PLANNED FOR TWO OR MORE PERSONS FULLY ILLUSTRATED BY WINIFRED S. GIBBS DffiTmANSTEACliEROF COOKING TIME TABLE FOR COOKING BAKING POOD TIME Batter pudding 35-45 minutes Beans 6-8 hours Beef sirloin 15 minutes lor each lb. Biscuits (yeast) 15-20 minutes " (baking powder). . . . 15-25 Bread... 45-60 Bread pudding 1 hour Cake (fruit) lJ^-2 hours " (layer) 20-30 minutes " (loaf) 25-30 " Chicken (medium) 1-1 J^ hours Cookies 8-10 minutes Corn bread 30-35 Cream of rice pudding 2-3 hours Cup custard 20-25 minutes Custard 30-35 Duck 1-lM tours Fish (large) 45-60 minutes " (small). 20-30 " Ginger bread 25-35 Goose 2 hours Graham bread 30-45 minutes Indian meal 2-3 hours Leg of lamb 1M"1M " Leg of veal 3 j|-4 Muffins 25-30 minutes Pies ,...30-50 Pork spare ribs 3-3 J^ hours Scalloped dishes 15-20 minutes Sponge cake 40-60 Tapioca or rice pudding .... 1-3 hours Turkey (9 lbs.) 2>f-3 " BOILING POOD TIME Beets 40 minutes Cabbage 35-60 Chicken (3 lbs.) 1-13^ hours Fish 6-10 minutes Green corn 15-20 Leg of mutton 2-3 hours Macaroni 25-30 minutes Onions.... 30-40 Parsnips 30-40 Potatoes 20-25 Rice 25-30 " Spinach .25-30 Tomatoes 15-20 Turnips 40-45 BROILING POOD TIME Chicken 12-25 minutes Chops 5- 8 Fish (slices) 10-15 " " (small)..'. 5- 7 " Steak 4-10 " Tripe ./ 5- 6 " FRYING POOD TIME Croquettes 3-5 minutes Doughnuts 3- 5 Filets of fish 4-6 " Fish balls 3-5 " Raw potatoes 4-8 '* Small fish 4-6 " TABLE OF WEIGHTS AND MEASURES 1 tablespoonful 1 cupful 1 cupful lib. 1 pint 1 quart 1 " (dry) 1 peck 1 bushel lib. lib. lib. lib. lib. lib. lib. lib. lib. lib. 3 teaspoonfuls equ 16 tablespoonfuls « 8 ounces " 16 ounces M 2 cupfuls it 2 pints 3 K to 4 lbs. C< 8 quarts « 4 pecks it 2 cupfuls butter it 2 " sugar it 4 " flour n 3 3^ cupfuls confectioner's sugar " %Yz cupfuls brown sugar a Wz " oatmeal a %% " cornmeal « \y 2 " graham flour cc 4V 3 " coffee «< 8-9 eggs et TABLE OF ABBREVIATIONS Tsp teaspoon Tbsp tablespoon Cup cup f.g few grains Spk speck Oz ounce Pt pint Qt quart Pk peck Bu bushel Lb pound I ECONOMICAL COOKING PLANNED FOR TWO OR MORE PERSONS COMPILED FROM MANY SOURCES AND ESPECIALLY DEVISED TO REDUCE THE COST OF LIVING WITH RECIPES FOR APPETIZING AND NUTRITIOUS DISHES AT SMALL EXPENSE BY WINIFRED S. GIBBS DIETITIAN AND TEACHER OP COOKING FOR THE NEW YORK ASSOCIATION FOR IMPROVING THE CONDITION OF THE POOR ILLUSTRATED THE NEW YORK BOOK COMPANY NEW YORK Copyright, 1912, by THE NEW YORK BOOK COMPANY ©CI.A312428 =££ This little book aims to be both instructive and suggestive. The principles of right feeding, economy, and cooking are set forth, with a variety of recipes and menus, and it is hoped that the general public will be interested in these important subjects. The book is planned for housekeepers who wish to begin simply, but the importance of attractive food and service is insisted upon as bearing directly on the health of the family. The recipes are planned for two persons, with the idea that they may be quite easily adapted to a larger number. These rules have all been tested, and many of them are family favorites. Thanks are due to my assistant, Helen E. Smith, for effi- cient help in the preparation of this book, and to Mrs. Mary Hinman Abel and Miss Minnie M. Smith, for permission to use recipes from their writings. Also for quotations made from Miss Anna Barrows' " Rules for Cooking Fish." W. S. G. TABLE OF CONTENTS PAGE Time Table for Cooking 2 Baking 2 Boiling - | Broiling Frying J Table of Abbreviations Table of Weights and Measures • 4 PART I INTRODUCTION Food Values ' {? How to Plan Meals 15 How to Buy Economically 1« How to Tell the Age of an Egg 22 Kitchen Equipment 23 Arranging an Attractive Table 2b Dangers of the Kitchen 27 PART II RECIPES AND MENUS CHAPTER I. Recipes and How to Use Them .... 29 II. Beverages 33 III. Bread, Biscuit, Rolls, Muffins, etc. . . 37 IV. Batters . . 41 V. Cake 43 VI. Canning and Preserving 50 VII. Casserole Cooking 52 VIII. Cereals 54 IX. Chafing Dish Cookery 5b X. Cheese 58 XI. Confections «1 XII. Decorations 63 11 12 Contents CHAPTER PAGE XIII. Eggs 65 XIV. Fish 68 XV. Frying .74 XVI. Fruits 76 XVII. Frozen Desserts 79 XVIII. Macaroni and Other Italian Pastes . . 81 XIX. Meat — Game — Poultry 83 XX. Milk 90 XXI. Nuts 91 XXII. Pies 93 XXIII. Puddings and Sauces 95 XXIV. Relishes 100 XXV. Salads and Dressings 102 XXVI. Sandwiches 106 XXVII. Soups 108 XXVIII. Special Cooking 114 XXIX. Vegetables 117 Bibliography 120 Menus for All Seasons 121 PART III MISCELLANEOUS Government Bulletins ........ 133 Government Charts Breads, etc 134 Cereals 135 Milk and Cream 136 Eggs and Cheese . 137 Meats 138 Butter, Lard and Oils 139 Fish 140 Vegetables 141 Fruits . 142 Sweets 143 How to Read the Gas Meter 144 A Comparative Study of Fuels for the Housewife . . 145 Managing a Gas Range 148 Glossary 149 Birth Month Gems, Flowers, etc 152 Wedding Anniversaries 152 Index to Recipes 153 Household Hints 158 PART I.— INTRODUCTION FOOD VALUES Everyone wishes to get the best possible results from time and effort put into daily work. It is equally important to make each penny expended for food bring in as much strength as possible. A practical knowledge of food values fits the housekeeper to really " feed " her family — that is, to see that tired mus- cles are built up, overwrought nerves calmed, and all forms of bodily weakness overcome. The busy housewife need not plunge deeply into chemistry, but she should learn the few great classes of food, and what each does for the building up of the body. We may temporarily overcome " hunger " by eating a quan- tity of bulky food such as potatoes, when really our bodies ^ x ave not been fed properly at all. \ What Every Housewife Should Remember We depend on food to build up the strength used in daily life. If we let stimulants take the place of food, we use up strength faster than we can make it, as stimulants give only a false strength. Food is necessary for warmth. A mixed diet is best suited to all persons. This means : Bread and butter. Cereals. Rice or potatoes. Vegetables and fruits. Meat, eggs, or milk. Sweets. 13 14 Economical Cooking Children's stomachs have not " grown up," so to speak, and we must not expect them to do the same work — that is, digest the same kind of food as adults. The constitution of everyone is largely influenced by the kind of food eaten during childhood. In the treatment of disease, most modern physicians con- sider that proper diet is more important than medicine. Glasses of Food For convenience, foods are divided as follows: 1. Proteids — strength-giving foods, to give muscular en- durance. Meat. Milk. Eggs. 2. Fats, to give flesh and heat. Fat of meat. Butter. Cream. Oils. Oily parts of nuts. 3. Sugars and starchy food, to give endurance and flesh. Sugar. Molasses. Breads. Cereals. 4. Vegetables and fruits, to harden the bones, to purify the blood and to keep the blood in good order. 5. Water. This is food as well as drink, for it helps to keep the body from wasting away, and it also cleanses the en- tire system. We need equal parts of strength foods and fat, and about tli r re times as much of the bulky, starchy foods, such as cereals and bread. To sum up, a " well-fed " person is one whose food contains materials for keeping him warm, for building muscle, for mak- ing flesh, for keeping the blood right, for making the bones firm, and, in short, for keeping the body in perfect condition. The selection of foods to meet these conditions is discussed in the following chapter. Economical Cooking 15 HOW TO PLAN MEALS The old idea that a person should eat what he " craves " is not a safe one to follow, since he may crave food that is actu- ally harmful, or, at least, that which is useless for nourishing the body. To plan meals wisely, it is necessary to think of several things : First. The ages, occupations, and general health of the dif- ferent members of the family. Second, The proper combinations of foods to fill these needs. Third. The season of the year. Fourth. The cost of food. Foods Suited to Various Ages Bottle-fed infants need very carefully prepared milk (see Chapter 28). Foods for children from one to two years are discussed on pages 114-115. Above all, the mother should remember that the truest kindness sometimes lies in not considering the whims or fancied dislikes of children, but in giving food that is known to be the right food, and in teaching self-control and obedience. Much suffering in after life may be avoided by this training, and the child will grow into a man or woman with a good fund of resistance to bad dietetic habits; even the deadly alcoholism may be more easily fought, if there is an inherited tendency. Foods Allowed Child Two to Four Years Eggs — soft-boiled. Stale bread and butter. Baked potato. Broths, cooled and skimmed. Zwieback. Orange juice. Boiled fish. 16 Economical Cooking Milk. Beef juice. Boiled rice. Junket. Prune juice. One or two tablespoonfuls of mashed and strained peas, onions, or carrots. Child Four to Eight Years To the above there may be added: Slightly larger servings of vegetables. Broiled steak or chop. Cus- tards. Cream of vegetable soups (see page 112). Simple puddings. Very ripe scraped bananas. Baked bananas. Cocoa. Child Eight Years and Upward Practically the same as above, except that servings are larger. Foods Forbidden All Children Tea and coffee. Pastry. Rich puddings. All fried food. Pickles. Fancy sauces for meat or fish. Alcoholic drinks. How Occupation Influences Diet Needs Persons who sit at work must have light, easily digested food, and food that contains much nourishment in small space. Those who are active may eat more " hearty," bulky food, especially if their work is in the open air. General Health If any member of the family is out of health, a physician should be consulted, and the diet prescribed followed very carefully, as the very life of the person may depend upon this care. Proper Combination Study the chapter on Food Values, and learn the kinds of food tfaat best build up the body. For example, if the allow- ance of butter or other fat is small, increase the amount of Economical Cooking 17 starchy food. If very little meat is eaten, see that there are plenty of eggs, milk, etc. Consult the list of foods making up the " mixed diet," page 14, and you will have a guide. Remember that spicy, greasy, or heavy food is equally in- jurious for grown persons as for children, only that the for- mer are not so easily made really ill as are children. HOW TO BUY ECONOMICALLY Buying economically is simply buying in such a way that every penny spent will return as much strength as possible. Ten cents spent for rice will not give as much strength as ten cents spent for bread or oatmeal. We know in a general way how much strength-giving food is needed, and the following table or diet list shows how vari-» r ous quantities of different foods, all making for the same! i amount of nourishment, vary in cost. Food Required Cost Milk 7 pts. $ .35 Round steak . 1 lb. .18-20 Eggs 20 .80 Oysters 4 pts. 1.00 This table does not show the amounts of fat and starch in the different foods, but is given simply in an attempt to in- terest housekeepers in the subject of the cost of food. Any- one will see the advantage of knowing the relative cost of necessary food, as obtained in different foodstuffs, and will realize that it is folly to spend one dollar if the same strength- giving material may be had for fifty cents. This is only the beginning of the subject, however, for it is the business of the housekeeper to see that the food pur- chased at fifty cents is adapted to the needs of her family in 2 18 Economical Cooking other ways, that it is in suitable form for the individual diges- tive peculiarities, etc. It is literally true that we " live by what we digest," so that, at certain times, and for certain persons, oysters are the right and economical food to buy, even although we could get the same amount of strength from some other food at half the cost. For the normal family, however, in their ordinary, daily liv- ing, it is worth while to study carefully how to make the less expensive food attractive, so that money may be saved for other needs and health-giving pleasures. It is not the plan of this little book to do more than suggest lines of study. How to Buy Milk The only economical way to buy milk is to buy it from a reputable firm, and from one whose dairies, bottling plant, shipping depots, etc., are freely open to inspection. Other- wise, there is danger of disease. " Loose " milk is never safe. Clean milk in clean bottles is really a cheap food, as it contains strength in a form quickly digested, and for the money spent, it gives a large proportion of nourishment. One of the bulletins issued by the Department of Agricul- ture at Washington * shows that even skim milk is a good and economical food ; the fat lost in the cream can be made up from other foods. Luncheon of Bread and Milk Bread 8 oz. $ .04 Milk 1 pt. .05 Total cost / $ .09 The above luncheon, this bulletin points out, gives one third the amount of strength needed for an entire day, and the same * Farmers' Bulletin No. 74 Economical Cooking 19 amount of strength would cost more than double in the form of an ordinary restaurant luncheon of soup, meat, bread, and coffee. The preparation of milk is discussed in another chapter, page 114. How to Buy Meat Expensive cuts of meat do not give as much strength as the cheaper cuts, and much money may be saved if care is taken to cook the meat so as to make it appetizing and digestible. It should be remembered, however, that some of the cheap cuts contain much bone and waste, so that, in the end, they are not really cheap. Table of Cuts of Meat Very cheap meat. Liver, .09-10 Heart, .05-07 Tripe, .07-.10 Oxtails, .10 each Beef kidney, .12-.15 Beef brains, .10 Fresh beef trimmings, .06-08 Calves' brains, .12-.15 Lamb kidneys, .03 each Lamb tongues, .06-08 each Meat for stock. Brisket, .06-.08 Neck, .10-.12 Shin, .08-09 Shoulder, .07-.09 Mutton — neck, .08 Lamb — neck, .09 Meat for Braising, Boiling, and Stewing Beef. Boiling— Round, .20-.22 Brisket, .09-.10 Veal. Stewing — Neck, .14-.15 Muttox. Boiling — Leg, .18-19 Lamb. Stewing — Breast, .10-. 12 Stewing — Chuck, .12-14 Shoulder, .10-.12 Stewing— Neck, .08-10 Neck, .08-.10 Beef. Skirt steak, .12-.15 Flank steak, .14 Steaks and Chops Round, .20-.22 Sirloin, .22-23 Porterhouse, .24-.27 20 Economical Cooking Chops Veal, .15, .20, .23, .24 Mutton. Shoulder, .15-16 Loin, .20-22 Meat for Pot Roast, Baking, etc. Weef. Shoulder, .12-.14 Chuck, .14-.15 Round, .20-.23 Mutton. Shoulder, .09-10 Breast, .08-.09 Neck, .08-.09 Lamb. Breast, .10 Shoulder, .12 Neck, .10 Meat for Roasting Expensive for small family. Beef, .20-.40 Mutton, .16-.22 Pork, .18-.20 Note. — The above are New York prices. How to Buy Staple Groceries Whenever possible, such things as flour, sugar, potatoes, etc., should be bought in quantities, as they are always cheaper purchased in that way. If it is necessary, however, to buy in small quantities, through lack of storage space, we should ask for a fixed amount, as " three quarters of a pound " or ' " a quarter of a pound," but never " ten cents* worth." The housekeeper should read the storekeeper's scale while he is weighing the food purchased, and then weigh it again on her own scales at home. How to Buy Fruit and Vegetables These should be neither under-ripe nor over-ripe. If bought from pushcart vendors or at open stands, skins must be washed and removed. Economical Cooking Cuts of Meats 21 1. Neck. 2. Chuck. 3. Ribs. 4. Shoulder. 5. Fore Shank. Cuts op Beep 6. Brisket. 7. Cross Ribs. Plate. Navel. 10. Loin. 11. Flank. 12. Rump. 13. Round. 14. Second cut Round. 15. Hind Shank. Cuts of Lamb and Mutton 1. Neck. 2. Chuck. 3. Shoulder. 4. Flank. 5. Loin, 6. Leg. Cuts op Pork 1. Head 2. Shoulder. 3. Back. 5. Belly. 4. Middle Cut. 6. Ham. 7. Ribs. 8. Loin. 22 Economical Cooking How to Tell the Age of an Egg Place the egg in a tumbler two thirds full of water and note the following: If perfectly fresh the egg will rest at the bottom of the tumbler as shown in figure 1. If not quite so fresh, say from two to four weeks old, the big end of the egg will rise higher than the small end. If two, three or four months old the egg will take the position shown in figure 3. If older the egg will float upright, the larger end rising out of the water as shown. The cause of this is due to evaporation within the shell. As the egg becomes older the water evaporates and the empty space at the thick end of the egg enlarges. The larger the empty space the more the egg will rise until in time it floats upright as shown, the larger end rising out of the water. Economical Cooking 23 KITCHEN EQUIPMENT 1 saucepan, y 2 pt. 1 saucepan, qt. 2 saucepans, pt. 1 biscuit pan Flour sifter 1 wire broiler 1 sugar sifter 1 tea canister 6 covers, different sizes 1 hand basin Agate Ware Soup kettle, 4 qts. 1 pudding pan Tin Ware 2 bread pans Grater 1 wire toaster 1 salt sifter 1 coffee canister 3 pie tins 1 tea kettle 1 double boiler, qt. 1 coffeepot 1 measuring cup, y 2 pt. 1 funnel 2 milk pans 1 dish pan 1 small strainer 1 large strainer 1 meat board 1 vegetable brush 1 scrub pail and brush Wooden Ware 1 chopping bowl 1 rolling-pin 2 brooms 1 small wooden spoon 1 large wooden spoon 1 cast-iron frying pan 1 chopping knife 1 carving knife 3 teaspoons Wire dish cloth 1 meat chopper Iron Ware 1 scale for groceries 1 palette knife 1 can opener 1 Dover egg-beater 1 corkscrew 3 Case knives 3 forks (steel) 3 tablespoons (plated) Scissors 1 meat pan 6 Mason jars, qt. Glass Ware 6 Mason jars, pt. 1 lemon squeezer 1 casserole 2 pt. bowls Earthenware custard cups 1 teapot 12-qt. mixing bowl 2 stone jars for bread, etc. Several small saucers and plates that will stand heat. 1 garbage pan Chafing dish Fireless cooker 24 Economical Cooking Equipment The above plan is for a family of two, and takes for granted that the housekeeper is willing to get along without some con- veniences. It is a good plan to begin with the bare essentials and add utensils from time to time. The question of labor-saving devices needs thought. Un- doubtedly a large family can save time and strength by using some of the practical ones, but the young housekeeper will do very well if she has a good bread mixer and a fireless cooker. Fireless Cookers Very practical fireless cookers can be made at home, but small ones can be bought at low cost, and the housewife will 'do well to add one to her kitchen, as much fuel and labor may thus be saved. The principle involved is a simple one — that is, the hold- ing of all heat and making this heat carry on the cooking. Begin the cooking exactly as if it were to be carried on in the regular way — fifteen minutes for vegetables, thirty for Stew or soup — and then place the covered kettle of food in the cooker without an instant's delay, cover tightly, and leave for twelve to fifteen hours, according to food. It is well to remember that the cooker will simmer, but will Economical Cooking 25 not boil food. Anything that needs rapid boiling must be cooked on the stove, but tough meat and most vegetables may be cooked slowly. Construction and Use of Home-made Fireless Cooker MATERIALS NEEDED Galvanized iron garbage can, " No. 2," Sawdust, Two yards denim, Covered agate pail, 2-4 qts. Method Place loose sawdust in bottom of can, so that when food kettle and top cushion are in place all space will be filled. Fold denim lengthwise, make a long bag, about two inches deeper than food kettle, fill with sawdust, lay flat on table, spread sawdust evenly, and roll bag around food kettle, so that a smooth, firm nest is formed when bag is placed upright in can on top of sawdust. From remaining denim make a round bag (the material will have to be pieced for this), fill with sawdust. Use of Cooker Begin all cooking precisely as if it were to be carried on in the ordinary way. When* food is at boiling heat, after having boiled the required length of time, place quickly in nest formed by long cushion, cover with round cushion, place gal- vanized cover over all, and let stand for required time. The following is a table showing foods best adapted for preparation in the home-made cooker: Article of Food Time on In Stove Cooker Stew 30 m. 15 hrs. Soup (meat) 30 " 12 " Cereals 15 " 12 " Legumes 30 " 15 " Dried fruits 15" 12 " Pot roast 30 " 15 " Vegetables 15 " 12 " 26 Economical Cooking ARRANGING AN ATTRACTIVE TABLE Food may be of the best quality and perfectly cooked, and if it is put on the table in a helterskelter way, or served on sticky dishes, it may fail to nourish properly those who eat it. This is only another way of saying that digestion is easily influenced by small things. On the other hand, if it is necessary to plan meals that are very inexpensive, the food will give more strength if great care is taken to make it attractive, since even the plainest food, wisely selected, will be digested quickly if it is attractively served. Some rules for arranging a table attractively: 1. See that the table itself, even if it is of the plainest wood, is rubbed free from any stickiness or dust. 2. Economize on quality, if necessary, but have spotlessly clean tablecloths and table napkins. 3. Do not be unhappy if you cannot have expensive china and glass. An ample stock of pretty blue and white or even plain white china is better than one or two costly pieces and a general supply that is chipped or cracked. Wonderfully pretty china may be bought at very low cost. 4. Whenever possible, have a bit of green in the middle of the table. On country walks gather wild flowers or ferns for this. In the winter you may be able to have some berries or bright foliage, and it will add much to the pleasure of the table. 5. Housewives keeping house in a modest way do not need solid silver. A moderate supply of good plated ware will give perfect satisfaction, and if kept bright and shining will give another touch of attractiveness. 6. In whatever room the table is set, try to have it near a window, for a shaded dining table is very unsatisfactory. 7. A general rule that includes all the others is: No matter Economical Cooking 27 how simple, let the table show absolute cleanliness and atten- tion to detail, and this will give a result that can be attained in no other way. Members of the family will be influenced unconsciously, and all will enjoy it. THE DANGERS OF THE KITCHEN Care of Food The chief danger of the kitchen is, to use a good old- fashioned word, dirt. Good housekeepers have always fought dirt instinctively, but we are coming more and more to realize just why it was such a menace to health. Dirt gives a breeding place for the countless tiny living things that are in the air all about us. Many of these little bodies are harmless, some are really beneficial, but there are some that cause disease. It is very foolish to make ourselves miserable about these germs, but it is a good thing to think about them enough to make sure that we have no corners where they will grow. Cleanliness, light, and air will keep them out better than anything else. Some Good Rules 1. Buy at stores where everything is kept clean. 2. Do not use raw fruit and vegetables that have been ex- posed to the air of the streets or to careless handling. 3. Boil drinking water if there is any reason to suspect its purity. 4. Keep all utensils, bread, pie, and cake tins, etc., scalded, dried, and aired. 5. Keep all parts of the ice box cleansed frequently with boiling water and soda. 6. In washing dishes, change the water frequently and rinse every dish in hot water after washing in hot suds. 7. Keep dish cloths and sink cloths scalded, sweet, and clean. 28 Economical Cooking 8. Do not allow pet dogs and cats in the kitchen. 9. Never allow insect pests to get headway. Cockroaches, water bugs, etc., may be driven out by care, but it is better not to let them get in. There is a phosphorescent paste on the market that is the best thing to use if these pests do show themselves. 10. Never leave soiled dishes or broken bits of food about the kitchen. 11. Fight the common house fly, as it may easily carry disease. 12. Remember that here, as in most other things, " an ounce of prevention is worth a pound of cure." COOKING PART II CHAPTER I RECIPES AND HOW TO USE THEM Principles of Cookery Many old-time cooks used very few rules, relying on what they called " judgment/' and being quite scornful of rules. Modern domestic science women sometimes go to the other extreme and depend so entirely on rules that they do not exer- cise their reasoning powers. A good plan is to be very exact, but to use this very " judg- ment " in adapting recipes. No recipe can be written so as to exactly meet all condi- tions. Different grades of flour absorb varying amounts of moisture; cornstarch will vary in thickening qualities; flavor- ing extracts will vary in strength; sugar will not always have the same sweetening power. Select recipes that have been tested, and if, in the working out, they need slight changes, learn how to do this intelli- gently. 29 30 Economical Cooking A little practice will teach just how cake batter should u feel " on the spoon, just how bread " sounds " when it is baked, just the moment when boiled frosting is done, etc. The point is to train the eye and hand to work together, zo that one need not depend on others, but will " know " oneself. There are a few principles of cooking that form the founda- tion of all science. Each of the great classes of food spoken of on page 14 is governed by one or more of these prin- ciples. Flavoring Flavoring extracts should never be added until near the end of the cooking. The Cooking of Meat, Milk and Eggs, or Strength Foods Meat and egg-white are somewhat alike in structure, and heat affects them in very much the same way. Heat that is too intense hardens these foods, making them tough and indi- gestible. This applies to the heat used in boiling, and the rules for boiling eggs and meat insist on slow cooking or " sim- mering." In broiling or searing meat, heat is used to form a coating which keeps in the juice. In making soup, meat is plunged in cold water to draw out the juice. The point as to just what changes take place in the boiling of milk is still unsettled; but most physicians agree that the nutritive value of the milk is changed, and that unless there is danger of contamination by disease germs, it is better to use raw milk for infant feeding. There is, of course, no objection to the cooking of milk in custards, puddings, etc. The Cooking of Fats Fats are used in cooking chiefly in frying, and the proper use of the term " frying " is not always understood. Economical Cooking 31 Properly speaking, frying means dropping in a kettle of deep fat, and the common practice of browning food in an omelet pan is called sauteing. The aim in cooking with fat is to see that it is hot enough to cook the food without soaking into it. Fat is ready for cooked mixtures if it will brown a bit of bread while one counts forty, and for uncooked if it will brown the bit of bread while one counts sixty. In sauteing, see that pan and fat are sizzling hot before the food goes in, otherwise the food will be greasy. The Cooking of Starchy Food The first necessity for this is rapidly boiling water, the sec- ond, long continued cooking. If these two rules are ob- served, cereals, potatoes, etc., will not be pasty and sticky. The Cooking of Vegetables Most vegetables contain some starch and a woody substance besides, and the above rule of beginning with boiling, not V; hot," water holds good here, also, although the length of time required is not so great as that needed for cereals. Thickening with Flour or Cornstarch The two methods most commonly used to prevent flour or cornstarch from lumping are: 1. Rubbing to a smooth paste in cold water; then adding paste to boiling water, stirring constantly. 2. Blending with melted butter or fat; then adding hot liquid to make a sauce. White Sance This is used as a basis for " cream " soups, for creamed vegetables, meat, fish, eggs, etc., and in making croquettes. 32 Economical Cooking The proportions for the three grades of thickness, as ordinarily used, are as follows: Thin White Sauce 4 3 tablespoons margarine tablespoons fat (butter, oleo- \ or dripping), flour. y 8 teaspoon salt. Few grains pepper. 1 pint milk, hot but not boiling. Medium White Sauce 4 6 tablespoons tablespoons fat. flour. 1 pint milk. Seasoning. Thick White Sauce 3 tablespoons cup flour. fat. 1 pint milk. Seasonings. Method Melt fat — rub in flour, stir to keep smooth, pour on milk gradually, blending carefully; season; cook five minutes. Use of Steam The use of the double boiler or of an improvised one (p. 28) is necessary in cooking all starchy food. In cooking of eggs in custard, by standing cup or pan con- taining mixture in larger pan of hot water, the egg is kept from separating or V curdling." Cooking Processes Boiling — in boiling water. Sauteing — Cooking in small quan- 8 tewing — " Simmering." tity of fat. Broiling — Over direct heat. Braising — Combined stewing and Roasting — Cooking in the oven. baking. Baking — Cooking in the oven. Fricasseeing — Sauteing and stew- Frying — Cooking in deep fat. ing. CHAPTER II BEVERAGES Beverages are important, as they give the necessary fluid to the diet, and their wise selection and careful preparation add much to the attractiveness and healthfulness of the daily meals. Cold Beverages Water Few persons drink enough water. At least one quart a day should be taken, besides what is found in food. Part of this water may be taken in the form of beverages, but nearly everyone is the better for at least three glasses a day of fresh, cool water. The question of drinking at meals should be decided by indi- viduals or by the physician. Fruit Beverages These are excellent in warm weather and should be used freely. The standard lemonade is a good starting point, and one may vary combination of fruit juice, sugar and water, to give an almost endless variety of refreshing beverages. Recipes Lemonade */4 CU P lemon juice. Boil sugar and water ten minutes. 1 cup sugar. Add lemon juice; cool. 1 pint water. Then add cold water to suit taste. 3 33 34 Economical Cooking Orangeade Make the same as lemonade. Grape Juice 4 cups Concord grapes. 1% cup sugar. 1 pint water. Wash grapes, remove stems, add water and cook one hour. Add sugar and cook thirty minutes longer. Strain, put into bottles and seal with sealing wax. Shrub A pleasant summer drink is made by adding a few spoonfuls of fruit jelly to a glass of cool water. Stir until dissolved, and add sufficient quantity of jelly to suit taste. Hot Beverages Simple heat has a slightly stimulating effect, and it is safer to depend on the simple hot drinks than upon alcoholic stimu- lants. The latter should never be given except in cases of shock or great exposure, nor should their use be continued even for a short time, except on advice of a physician. The use of tea and coffee should never begin under twenty years of age, and even then a physician should decide as to whether they may be used safely. Cocoa and chocolate are mildly stimulating, but the reaction is very slight. Cereal Coffees In preparing cereal coffees, it is quite safe to follow direc- tions on package. Malt coffee should be ground before using. Chocolate 1 ounce chocolate. % cup boiling water. 2 tablespoons sugar. 1% cups hot milk and water. Economical Cooking 35 Melt chocolate with sugar in double boiler, add boiling wa- ter, stirring constantly; cook directly over fire for five min- utes, return to double boiler, cook twenty minutes and add hot milk and water. Cocoa 2 level tablespoons cocoa. 1 cup boiling water. 1 of sugar. 1 cup hot milk. Water to make thin paste. Stir cocoa and sugar to a paste with boiling water, add one cup of boiling water; cook directly over fire for five minutes, place in double boiler, cook twenty minutes, add hot milk and serve. Cocoa Shells y z cup shells. 3 cups cold water. Let simmer for one hour, strain and serve. Breakfast Coffee 5 level tablespoons of coffee. 2% cups water. 4 tablespoons cold water. 2 tablespoons cold water (for Shell of one egg or a little egg- settling), white. Stir to a paste the coffee, crushed eggshell or egg-white and the four tablespoons of cold water. Of the two and one-half cups of' water, add one cup cold to coffee paste, bring to boil- ing, add remaining cup and one-half of water at boiling heat; let all boil three minutes and pour one tablespoon cold water down spout. Let stand to settle. Tea 3 teaspoons tea. 2 cups boiling water. Scald earthen or granite teapot, put in tea, add boiling water, remove to cool part of stove, steep three minutes only. Tea 36 Economical Cooking made with a tea ball at the table is particularly mild, and is the least harmful method of preparation. After-Dinner Coffee In black coffee use double the amount of coffee as that used for breakfast coffee. Cereal Coffee Malt coffee or any of the cereal coffees on the market make good tea and coffee substitutes for those to whom these are forbidden. Directions: Follow all directions on package very care- fully, although the strength may be varied to suit the taste. Cocoa Shells and Coffee For those who wish to decrease the strength of the coffee drunk, a very good combination is cocoa shells and coffee. Directions: To each cup of coffee (p. 35) add one-half cup of cocoa shells (p. 85). This is good to break off the coffee habit gradually. Cambric Tea for Children 1 cup milk. Sugar to taste. 1 cup hot water. Speck of salt. Heat milk, add hot water, salt and sugar. Serve very hot. CHAPTER III BREAD, BISCUITS, ROLLS, MUFFINS, ETC. Bread Making If the housekeeper is strong, she should make her own bread; and even if she has to consider her strength, it can be made easily with a bread-mixer. Home-made bread is more nourishing than baker's bread. General Remarks Bread is raised either by yeast or baking powder. The ac- tual process of leavening is somewhat complicated, and this chapter will discuss only the practical side. The texture of the bread depends on the kneading. A fine- grained loaf is the result of thorough mixing. Proportions Liquid, 1 part. Flour, 3 to 4. Salt, y 3 teaspoon to a loaf. Shortening, 1 tablespoon to a loaf. Yeast Set overnight, dough requires one-third cake to a pint of liquid. Set in morning, dough will require one-half to one whole cake to each pint, according to time the bread is needed. Mixing The flour is beaten into the liquid, and the batter should be kept at an even consistency; when it becomes a dough, by the 37 38 Economical Cooking addition of more flour, it is turned out on a floured board and kneaded until firm and elastic. Only practice will give the " knack - of this. Baking Powder Dough The whole secret of light baking biscuits is in very delicate handling. Toss with the finger tips only, and put out before cutting out biscuits. Yeast Breads White Bread Rule — 1 loaf: 1 cup lukewarm water. y 2 yeast cake. y 2 teaspoon salt. Flour to make soft dough. y 2 teaspoon sugar. Part entire wheat if desired. Dissolve yeast in a little lukewarm water; stir into one cup of water, also lukewarm, add salt and sugar, then gradually add flour, beating and then kneading to a soft dough. Let rise until it doubles in size, roll out air bubbles, shape into loaves, cover with melted fat, let rise one hour, then bake. Bread Sticks Form bread dough into finger rolls, let rise and bake. Good with soups. Nut Bread 1 yeast cake. H cup sugar. 1 cup scalded milk. White one egg. 1 tablespoon sugar. 3 cups flour. % cup chopped walnuts. }4 teaspoon salt. 2 tablespoons lard. Dissolve yeast and sugar in milk, add one and a quarter cups flour, beat, cover. Rise fifty minutes or until light, add sugar and lard creamed, stiff white of egg, nuts, rest of flour and salt, knead, rise two hours or until light, mould, rise and bake forty-five minutes — one loaf. Economical Cooking 39 Oatmeal Bread 2 cups boiling water. *4 cup brown sugar. 2 cups rolled oats. 4 cups flour. 1 yeast cake. 1 teaspoon salt. Pour two cups of boiling water over oatmeal, cover and let cool; add dissolved yeast and sugar; add one cup flour, beat, rise one hour; add flour for dough, then salt, let rise double, one and a half hours; mould, rise an hour, bake forty-five minutes in hot oven. Half cup chopped nuts and one tablespoon lard may be added. Baking Powder Breads Brown Bread 2 cups Graham flour. 2 cups sour milk. 1 cup white flour. % cup molasses. 1 teaspoon soda. 1 teaspoon salt. 1 teaspoon baking powder. Mix and sift dry materials, add liquid materials and beat thoroughly. Bake in greased bread pan about one hour. Baking Powder Biscuits 2 cups flour. y 2 cup milk or water. 2 teaspoons baking powder. 4 tablespoons lard. y a teaspoon salt. Sift all dry materials together, chop in shortening, add liquid, pat out lightly and cut with floured glass. Bake in hot oven ten minutes. Fruit Rolls Spread out baking powder biscuit dough till one-fourth inch thick; sprinkle with sugar and cinnamon and currants; roll, cut into pieces about one and a half inches thick and bake in hot oven. 40 Economical Cooking Graham Drop Cakes Mf. ( 1% cups Graham flour. y 2 teaspoon soda. \ x /z teaspoon salt. 1 scant cup sour milk. Mix into stiff batter. Drop by spoonfuls on buttered pan and bake fifteen minutes. Fried Cakes 2 eggs. Flour. 1 cup sugar. 2 teaspoons baking powder round- 1 cup of milk, sprinkled with ed. J nutmeg. ■ 2 tablespoons lard. Put one cup of flour in mixing bowl, add nutmeg and baking powder. Work in lard with finger tips; add sugar, eggs well beaten, milk and enough more flour to make a soft dough. Stir thoroughly and toss on a well-floured board. Knead slightly, using more flour if necessary. Pat and roll one to one-fourth inch thickness, shape and fry in deep fat accord- ing to directions for frying on page 74. Short Cakes Bake baking powder biscuit dough (p. 39) in thin sheets, put together with fillings of sweetened fruit, and a layer of fruit on top. Drop Biscuits Follow the rule for baking powder biscuits on page 39, only add just enough liquid to make a dough that will drop from the spoon on hot muffin pans. Bake in moderate oven. CHAPTER IV BATTERS Corn Meal Pan Cakes 4 tablespoons corn meal. 1 egg. 1 cup flour. 1 tablespoon sugar. 1% teaspoons baking powder. % cup milk. y z teaspoon salt. 1 tablespoon melted butter. % cup boiling water. Scald meal in boiling water, add milk and egg beaten to- gether, then sifted dry materials, then butter, cook on greased griddle. Plain Pan Cakes iy 3 cup flour. 1 cup milk. 1V 2 teaspoon baking powder. 1 egg. Small pinch salt. 1 tablespoon melted butter. 1 tablespoon sugar. Buckwheat Cakes % yeast cake, dissolved in 1 pint milk, lukewarm water. Buckwheat to make a pour batter (see p. 48). Set overnight, then add two tablespoons molasses and one- quarter teaspoon soda. Beat together and cook on hot griddle. Pop Overs 1 cup flour. 1 egg. Small pinch salt. 3 tablespoons butterine. 1 cup half milk and half water. Beat together and bake in moderate oven. 41 42 Economical Cooking Plain Muffins 2 cups flour. 1 tablespoon butterine. 2 teaspoons baking powder. 1 egg. Small pinch salt. 1 cup milk. Sift all dry materials together, and beat into liquid. Bake in hot greased muffin pans. Corn Pone 3 cups boiling water. 3 cups corn meal. Small pinch salt. Stir together, spread evenly in a thin sheet on buttered pan and dot with bits of butterine and bake until brown. Johnny Cake y 2 cup milk. y 2 cup water. 1 cup corn meal. Small pinch salt. 1 cup flour. 1 egg. 2 tablespoons sugar. 2 tablespoons melted dripping. 3 teaspoons baking powder. Beat together until smooth and bake in shallow pans. Waffles y 2 cup milk. Small pinch salt. 1 egg. y 2 tablespoon melted butterine. 1 scant cup flour. Cook on hot, greased waffle iron. Bread and Rice Pan Cakes Either rice or soaked bread crumbs may be added to pan- cake batter, in the proportion of one cup of rice to a scant cup of flour, with one cup of liquid, two eggs and a tablespoon of shortening — or one cup of crumbs to three-fourths cup of flour, one egg and one-half cup of liquid; the baking powder in either case being the usual rounded teaspoon to each cup. CHAPTER V CAKE There are two general classes of cakes: sponge cakes and butter cakes. The former are made light by eggs and con- tain no shortening. The butter cakes vary in " richness " ac- cording to amount of shortening. General Rules In mixing butter cakes, cream butter very thoroughly. Fold in whites of eggs last of all. Do not " slam " oven door while cake is in oven. Test cake by use of clean broom-straw. If straw comes out dry, if loaf shrinks from edge of pan, and if it " sings " with a slight hissing sound, the cake is done. Turn from pan at once, and let cool without covering. Dried fruit should be dredged with flour before adding to cake. Baking Powder Sponge Cake i 2 eggs. ( % cup flour. Beat < % cup sugar. Sift -j 1 teaspoon baking powder. ( ( y 8 teaspoon suet Scant tablespoon hot water. Beat sugar into yolks of eggs, add water and sifted dry materials. Fold in stiffly beaten whites and bake. Black Chocolate Cake % cup butterine. 1 teaspoon soda. 1% cups sugar. 1 cup sweet milk. Yolk of 2 eggs. *4 cake chocolate. 2 cups flour. 1 teaspoon vanilla. Dissolve chocolate in milk, cool. Combine other materials as 43 44 Economical Cooking in one egg layer cake (page 45). This cake may be made either in loaf or layers. Ginger Cookies 2 cups flour. 1 tablespoon ginger. y 2 cup lard. 2 teaspoons soda. 1 cup molasses. 1 teaspoon salt. Melt lard in hot molasses, stir in sifted dry material, roll out, cut out and bake. Harlequin Cake y 2 cup butterine. 1 cup milk or water. iy 3 cups sugar. 3 cups flour. 3 eggs. 3 teaspoons baking powder. Combine materials as in rule for one egg layer cake (page 45). Divide mixture in three parts. To one add two squares of melted chocolate, to another a few drops of red vegetable coloring and the third leave plain. Bake in layers and put to- gether with lemon dressing (page 47). Hot Water Ginger Bread 1 cup of flour. y 2 teaspoon ginger. y 2 teaspoon soda. y 2 cup of molasses. 14 teaspoon salt. % cup boiling water. 2 tablespoons melted drippings. Mix and sift dry materials, add molasses, water and drip- pings, beat, pour into a greased pan and bake twenty minutes in a moderate oven. Mechanics' Institute Cake 3 tablespoons butterine. iy 2 teaspoons baking powder. y 2 cup sugar. 5 tablespoons water. 1 egg-yolk. 1 egg-white. 1 cup flour. y 2 teaspoon vanilla. Cream butterine, add sugar gradually and egg-yolk beaten; sift flour and baking powder twice and add to mixture; add water, then egg-white beaten stiff and vanilla; bake half an hour in a moderate oven. This may be used for either loaf or Economical Cooking 45 layer cake (double rule) with any kind of frosting or filling. The above amount makes eight pieces when baked in a shallow tin. The addition of a sauce makes a good cottage pudding. One Egg Layer Cake 1 tablespoon butter. % cup milk or water. 1 cup sugar. 1% cup flour. 1 egg. 2 teaspoons baking powder. 1 teaspoon flavoring. Cream butter, add sugar gradually and egg slightly beaten; sift flour and baking powder together and add to mixture alternately with the milk. Vanilla, almond, lemon or other flavoring may be used. Bake in two layers in hot oven for about twenty minutes. (For frosting see page 47.) Soft Molasses Cake Put in a cup one tablespoon fat, three tablespoons hot water and fill the cup up with molasses. Use two cups of above, then add — 2 cups flour. 1 teaspoon ginger. 1 teaspoon soda. Bake in moderate oven. Sour Milk Ginger Bread 1 cup flour. 1 teaspoon ginger. 1 teaspoon soda. y z cup molasses. 14 teaspoon salt. y s cup sour milk. 2 tablespoons melted drippings. Mix and sift dry materials, add molasses, sour milk and drippings, beat mixture vigorously, pour into greased shallow pan and bake twenty minutes in a moderate oven. Spice Cake without Eggs 1 cup sugar. 1 teaspoon soda. y z cup sour milk. 2 teaspoons cinnamon. % cup flour. 1 teaspoon nutmeg. % cup shortening (butter, Mix and sift together, lard, dripping). Cream shortening, add sugar gradually, then milk, flour and seasoning. Raisins or currants may be added, but it is not nee- 46 Economical Cooking essary. Bake in greased bread-pan in a moderate oven for about thirty minutes. Sugar Cookies For each cup of flour use one teaspoon baking powder, a few- grains of salt, one-half cup sugar, two tablespoons shortening, one egg and one teaspoon vanilla, and two tablespoons milk. Cream sugar and butter, add egg } milk and flavoring. Then add sifted dry ingredients. Roll out, shape and bake. White Cake Put two egg-whites in a cup, fill cup until one-half full with melted butter, then put in enough milk to fill cup. Then add — 1 cup sugar. 2 teaspoons baking powder. iy 2 cups flour. 1 teaspoon vanilla. Beat mixture for five minutes. Bake in a loaf for thirty minutes in a moderate oven. The egg-yolks which are not called for in this cake may be used in making a custard or salad dressing. Plain Boiled Frosting l egg-white, y 2 teaspoonful vanilla. % cup water. Boil sugar and water together until when dropped from spoon it forms a tiny thread. Beat egg-white until stiff and pour syrup on egg, slowly beating mixture with a fork or spoon until cool. Add flavoring. Cocoanut, chopped nuts or fruit may be added to the above for variety. Chocolate Frosting To plain boiled frosting add two squares of melted choco- late. Chocolate Frosting, No. 2 % pound chocolate melted. Powdered sugar— add enough to 4 teaspoons butter. thicken. \^ cup hot water. Economical Cooking 47 Strawberry Frosting y 2 cup sugar. 1 egg-white. 1 cup fresh strawberries. Beat all together with whip. Apple Frosting 1 egg-white. 1 apple (grate). 1 cup sugar. Beat all till stiff. Cream Caramel Frosting 6 tablespoons butter. 6 cups brown sugar. iy 2 cups sour cream or milk. 1 teaspoon vanilla. Cook to soft ball stage. Lemon Dressing 3 tablespoons cornstarch. 1 cup sugar. 4 tablespoons cold water. 2 tablespoons butter. y 2 teaspoon salt. Juice of one lemon. 1 cup boiling water. Grated rind of lemon. Stir cornstarch and salt with cold water, pour on boiling water and cook on slow fire until mixture boils, stirring con- stantly. Add sugar, butter, lemon juice and rind. Confectioners , Frosting For an ordinary cake use two tablespoons boiling water; stir in enough confectioners' sugar to give a consistency that will spread. Flavor to suit taste. 48 Economical Co ol dng g & . . & d d l o b J ° ° I-* *> O i—l P o 3 g i <*> CO P. o • (M ^ , . o 1 &b < & • s* P H CO 3 < P4 o M A 1-< 00 CO s bfi W o o 1 o & CO ^ ^ — ^ ^— v 1-1 O CO CD ^2 |is2 ls?^ f£ «> O ^ >_• N.^ CO ,__| " X « S 02 "» * ^-^ • — s x— S ^-N o o o> . (4 § ^w- ' P p^ co § 1 +3 -M O a, a eo ■<-3 § T-< T-l ^ f* s- •+= ■3 .*; ■ g T3 ' ■ ""S &> is. ■ pl, : : 8P : h a ^ £ -sg m s^ c3^ £ s a s G C 5 S Economical Cooking 49 p o o P o o o D • -co n • ** 93 CHAPTER VI CANNING AND PRESERVING Canning is a method of keeping fruit by placing it in clean air-tight jars, and usually sugar is added. The amount of sugar used should be one-third the weight of the fruit and three cups of water to each pound of sugar. Method Make a thin syrup by boiling the sugar and water together for about ten minutes ; then cook a small amount of fruit at a time in this syrup. Fill clean jars with fruit and add enough syrup to fill jars to overflowing. Place on rubber and screw on cover. Let stand until cool and tighten cover again. To Clean Jars 1. Wash thoroughly and fill with cold water. 2. Place in large kettle filled with cold water. 3. Heat to boiling point, remove from fire and empty bot- tles. 4. Place covers in boiling water and let stand five minutes. 5. Dip rubbers in hot water. Selection of Fruit for Canning Fruit should be fresh, firm and not too ripe. Canning of Vegetables Prepare vegetables, place in jars and fill with cold water. Put on rubbers and cover, but not tightly. Place a towel in the bottom of a kettle and put jars on it. Fill kettle with cold 50 Economical Cooking 51 water, bring to boiling point and boil one hour. Fill jars to overflowing with boiling water and fasten covers. Jellies The amount of sugar used in jelly-making is usually equal to the weight of fruit. Prepare fruit and place on fire; heat slowly to extract the juice. Spread sugar on a pan and heat in the oven. Add to fruit and boil about two minutes. Try a little on a cold saucer; as soon as it jellies it is cooked enough and is ready to pour into glasses. Let juice from juicy fruits cook about five minutes before adding sugar. Cover glasses with melted paraffin. Preserving When preserving fruit use from one-half to equal weight of sugar. Orange Marmalade 4 large sour oranges. 3% pints cold water. 3 lemons. 4 pounds granulated sugar. Scrub fruit and cut in thin slices crosswise. Cover with cold water and let stand overnight. Simmer two hours, add sugar and cook one hour. Pour into glasses and cool. Seal. Strawberry Preserve Clean and hull berries and place in kettle, also an equal amount of sugar. Heat slowly and cook ten minutes. Remove skim. Place in clean jars and seal. Suitable Fruits for Canning and Preserving Cherries. Pears. Peaches. Apricots. Plums. Blueberries, Strawberries. Rhubarb. Blackberries. Pineapple, Raspberries. The recipes in this chapter are given as illustrations. CHAPTER VII CASSEROLE COOKING In the chapter on Fireless Cookers, it has been noted that very slow cooking will make tough meat tender and bring out the flavor of any food cooked in this way. The same princi- ple is used in cooking in covered baking dishes. The casserole is the largest of these dishes, and beside this, we have rame- quins or small covered dishes, egg shirrers and Dariole moulds or custard cups. One advantage of this method is that food can be brought to the table in the same dishes as those used in cooking, and so it may be kept piping hot. The casserole may be placed in the outer plated cover before bringing it to the table. Mixtures such as minced chicken and white sauce with beaten white of egg may be baked in small custard cups. These cups should be placed in a shallow pan of hot water (page 32). Chicken En Casserole Cut up a chicken as for fricassee, wipe each piece, saute in butter until brown, place in casserole, cover with chicken stock or boiling water. Cover and bake one-half hour, then add a dozen slices of carrot and potato, five or six tiny onions browned in butter, seal dish with dough and bake half an hour longer, or until the vegetables are tender. Braised beef (page 84) may be cooked deliciously in the casserole. 52 Economical Cooking 53 Lamb En Casserole 1 pound breast of lamb. 1 small onion. Va CU P tomatoes. Water to half cover. Cut meat in slices for serving, dredge with flour, add vege- tables and water. Cover and cook two hours. Add one-quar- ter cup rice and, if necessary, more water; cover and cook an- other hour. Vegetables En Casserole Cut-up potatoes, celery, turnips or carrots may be browned in dripping, covered with brown gravy (page 82) and cooked in the casserole about three-quarters of an hour. Do not have too much of the gravy. Shoulder Chops En Casserole Prepare shoulder according to Lamb En Casserole and cook slowly in casserole for two hours. Veal Chops Cook the same as above. Beef Heart En Casserole Clean heart, plunge in boiling water, simmer for one hour, cut in slices, place in casserole, cover with strained and thick- ened tomato juice, cook two hours. CHAPTER VIII CEREALS Points to Remember 1. Have water boiling. 2. Add salt. 3. Sift cereal in slowly. 4. Cook over fire until thickening begins. 5. Place kettle in large kettle containing boiling water and cook several hours, according to the kind. It may be cooked overnight or in fireless cooker (p. 25). 6. Different kinds of cereals need different amounts of water. A general rule is two and a half times as much water as grain, and a teaspoon of salt for every quart of water. Chopped dates, figs or raisins may be added to cooked mush. This makes a good dessert. 1 cup Table for Cereals Grain Water Rolled oats 2 cups. Cornmeal 6 cups. Hominy 4 cups. Farina 2 cups. Cream of wheat 2 cups. Petti John's 2 cups. Rice 6 cups. Time for cooking at least one hour, the longer the better, except in the case of rice which should boil rapidly for twenty minutes. Cereal Moulded with Fruit Any cereal may be made more appetizing and attractive by the addition of various fruits, raw or stewed. When the cereal has been cooked, it may be put in a cup and allowed to 54 Economical Cooking 55 cool. Then turn it out on to a cereal dish and surround with stewed prunes, apricots or apple sauce, sliced bananas or fresh fruit in season. Fried Mush Cold cornmeal or any other mush may be sliced, dipped in flour and browned in frying pan with dripping. This is excel- lent with molasses, syrup or butter. Cereal with Dates 2 cups cooked mush. % cup chopped dates. Cook together until dates are thoroughly soft. Cereal with Raisins Cook as above, only in place of dates add one-half cup chopped raisins. Cereal Puddings Cold cereal may be reheated, sweetened to taste, chopped fruit added, with a beaten egg with milk to give lightness. The whole is then dotted with butterine and baked. Cereal Gems Use cold cooked mush, stir in a very little sugar and enough beaten egg and milk to make a soft mixture. Bake in hot muffin pans. If light gems are desired, use a teaspoon of baking powder sifted with half cup of flour for each cup of mush. CHAPTER IX CHAFING DISH COOKERY Anything that can properly be cooked in a double boiler can be prepared in a chafing dish. To use this successfully, it is necessary to understand the cooking of food over hot water (see page 32). The greatest care must be taken in the use of a chafing dish, to prevent accidents — in filling and handling. The chafing dish should rest on a metal tray. Rules Creamed Dishes Make a thin white sauce (page 32) and serve with flaked cold fish, oysters, peas, lobster, chicken or anything desired. Egg Dishes Eggs may be hard boiled, cut up and creamed, or scrambled and served with grated cheese, or with tomato sauce. Warmed Over Dishes Corned Beef Hash Equal parts of chopped cold corned beef and potato. Place in blazer over the hot water pan, moisten with milk and brown with a little butter. Minced Meat on Toast Use cold steak or roast beef, put through meat chopper, season nicely, add a little chopped onion, or shredded pep- 56 Economical Cooking 57 pers, tomato or anything fancied. Place in blazer, cover with brown gravy (see page 86) and heat thoroughly. Serve on toast. Young housekeepers are advised, if they use a chafing dish, to stick to plain creamed dishes and warmed over dishes, like those outlined above, rather than to attempt elaborate combi- nations that require much butter and other expensive additions. The remarks on seasoning (page 29) apply equally here, for everyone has a chance to give real character to a dish by a little care. Dried Beef Pick up one cup dried beef, cover with tomato sauce, add one tablespoon butter, heat and stir in three beaten eggs. Cook until eggs are creamy. Omelet with Cheese For a medium size omelet use two eggs, season with salt and pepper, add three teaspoons melted butter and two teaspoons grated cheese. Cook until firm. Sprinkle with grated cheese. Chafing Dish Rarebit For each cup of hot milk use a scant cup of crumbs. Soak these in the milk, then add two teaspoons melted butterine, one-half cup of cheese chopped fine; then stir in an egg, after white and yolk have been beaten separately. Add yolk before taking from stove, and white after removing. French Toast 4 slices stale bread. % cup milk. 2 eggs. y 8 teaspoon salt 1 tablespoon sugar. Beat eggs, milk, sugar and salt together. Dip slices of bread in this and brown on greased pan. CHAPTER X § CHEESE A small piece of cheese contains a large amount of nour- ishment, and if cheese is used wisely it is a valuable food. The mistake made by many is that of eating cheese in large quantities, at the same meal with other " hearty " food. This is especially true if cheese is eaten raw, for it is then masticated more or less imperfectly and the stomach has too much work to do. How to Use Cheese If eaten in any quantity, cheese should form the chief dish of a meal at luncheon or supper; it may be eaten uncooked in sandwiches, or it may be grated or chopped very fine and stirred very slowly into hot cereals or used on toast, etc. Cereal and Cheese 2 cups boiling water. % pound grated cheese. y 2 teaspoon salt. i^ cup fine grained cereal. (Cornmeal, hominy, cream of wheat, etc.) Stir chopped or grated cheese slowly into hot cereal. Cheese Fondu 1 cup milk. 1 egg. 1 cup bread crumbs. Salt, pepper and mustard. % cup grated cheese. Soak bread crumbs in milk, heat, add cheese, season, and when cheese is melted and stirred through the crumbs, add 58 Economical Cooking 59 beaten egg and remove from fire. Spread on crackers or toast. This is the most wholesome form of rarebit. Cheese Pudding Fill a small pudding dish as follows: Dip slices of bread in milk and egg beaten together, place a layer of this soaked bread in the pan, sprinkle with a thick layer of grated cheese; add another layer of soaked bread, and so on until the dish is filled. Bake in slow oven until firm. Cheese Toast 4 slices of toast. % pound grated cheese. Sprinkle cheese on toast, place slices on tin plate and leave in oven until cheese is melted. Serve very hot. Creamed Macaroni y 2 pound boiled macaroni. 2 tablespoons flour. 3 cups white sauce. % pound cheese. Thicken milk with flour, rubbed to a paste in a little cold water. Chop cheese very fine and stir slowly through the hot sauce. Hominy Baked with Cheese Prepare boiled hominy in the ordinary way, stir grated cheese (one-quarter pound to two cups of cooked mush) through while hot, make into mound, dot with butter, and brown in oven. Rarebit y 2 pound cheese. 1 tablespoon butter. y 2 cup milk. Salt, pepper and mustard to y 2 teaspoon cornstarch. taste. Blend butter and cornstarch, add milk, then cheese and seasonings. Stir until cheese is smooth. Serve on crackers. 60 Economical Cooking Eice and Cheese with Brown Gravy y 2 cup rice. 2 cups brown gravy. (See page 14 pound grated cheese. 86.) Boil rice rapidly in three cups of water, stir cheese through slowly, so that heat of rice will melt it, pour on brown gravy and serve very hot. This is a nourishing substitute for meat. Cheese Crackers 6 crackers. 10 tablespoons grated cheese. Place crackers in shallow pan, sprinkle cheese on top and bake until cheese melts. Cheese Porridge Stir grated cheese through any hot cooked mush. A good way to use up dry bits of cheese, as even a little increases food value of the mush. Cheese Custard Prepare baked custard mixture (p. 95) and sprinkle top with grated cheese before baking. Grated Cheese Grate Roman cheese and pass with plain rice or macaroni. Cheese Balls Make tiny balls of soft cheese and serve with salad. CHAPTER XI CONFECTIONS Pure candy is wholesome if not eaten in excess. With fondant as a foundation great variety of cream candy can be made, by using different flavors, adding nuts, etc. Chocolate Caramels 2 cups sugar. 6 ounces chocolate. 4 cups molasses. 2 teaspoons vanilla. 1 cup milk. Melt butter, add molasses, sugar and milk; when it boils add chocolate, and stir until melted; boil until a soft ball can be formed. Add vanilla, remove from iire, pour into buttered pan, cool and mark in squares. Fondant 2 cups granulated sugar. y§ teaspoon crei il >f tartar. 1 cup hot water. Set kettle on cool part of stove and stir only until sugar is dissolved. Boil rapidly until a little dropped into cold water will form a soft ball. Remove from fire and cool in kettle in which it has been cooked. When cool, stir until creamy, then knead with the hands, cover with a damp cloth and let stand until ready for use. It will be better after standing two or three days. Fudge 1 cup white sugar. 4 squares chocolate. 1 cup brown sugar. 2 tablespoons butter. 1 cup milk. Vanilla, raisins or nut meats if desired. Boil all together until a soft ball will form in cold water; 61 62 Economical Cooking then beat until creamy, pour on buttered platter, cool and mark in squares. Maple Sugar Candy y z pound maple sugar. 2 tablespoons boiling water. 6 tablespoons thin cream. y 3 cup nut meats cut in pieces. Put sugar, cream and water into a saucepan and boil until when tested in cold water a soft ball is formed. Remove from fire, beat until creamy, add nuts. Pour into a buttered pan. Cool and mark in squares. Peanut Taffy 1 quart peanuts. 2 cups sugar. Melt sugar, and stir in chopped nuts which have been salted. Pour on buttered plate. Taffy 1 cup sugar. 1 tablespoon ibutter. 4 tablespoons vinegar. Melt butter, add sugar and vinegar and stir until sugar is dissolved. Boil until when tried in cold water mixture will be brittle. Turn out on a buttered plate to cool. Pull and cut in pieces. Caramel for Flavoring Equal parts of sugar and boiling water. Melt sugar in smooth omelet pan, stirring until it is brown, add water and cook slowly for twelve minutes. CHAPTER XII DECORATIONS The setting of an attractive table has already been spoken of, but the tasteful garnishing of the food itself is equally im- portant. When one can spend only a limited amount of money, it may not seem worth while to attempt the graceful touches that add so much to the pleasure of a meal, but this is a wrong idea. With scrupulous cleanliness as a foundation, one may take the next step, that is, an attempt to provide real charm, and this beauty touch has a decided effect on digestion, and conse- quently on health. A Few Simple Hints For two cents one can buy enough parsley to make the cheapest of shoulder chops look as dainty as those from the loin, to give flavor and character to the potato and other cream soup, to " dress up " a plain potato salad, to beautify the white sauce of left over fish, or for any of the other numberless uses to which a bit of green may be put. A plain cornstarch pudding may be moulded and served with a candied cherry on top of each mould. A salmon loaf is quite beautiful if served with a border of ordinary canned peas. Prosaic stews look attractive if the accompanying or boiled rice is carefully arranged in a border around the meat, instead of being served in a separate dish. Numerous modifications of the border idea are possible — combining diced carrots and peas for a meat loaf, etc. 63 64 Economical Cooking Everyone remembers his childish enjoyment of colored sugar on small cakes, or anything that gave a spice of novelty. The housekeeper should remember that no one ever outgrows entirely this pleasure in the novel or unexpected, so that when she bakes she may produce all manner of pretty effects with white and chocolate frosting, strawberry and lemon ice, etc. The more delicate flowers can always be used to advantage in decoration and a plain cake fairly bloom out from a wealth of green leaves. So simple a matter as the placing of wafers or small cakes on the plate gives an opportunity to produce a good effect. In- stead of a jumbled heap, long, narrow wafers may be placed to resemble the radiating spokes of a wheel, with a tiny round cake at the center. These few hints are given merely to show the housekeeper that it is worth while to put a little effort into the simplest of everyday matters, and to remind her that she will have her reward in the increased contentment and health of her family. CHAPTER XIII EGGS Boiled Eggs The proper term is " cooked eggs/' as it is important that eggs should not be boiled, but merely cooked in the steam of water that is at boiling point. In this way the white will be tender and jelly-like; the firmness may be regulated by length of time the egg remains in the water. Rule. — Wash eggs and place in saucepan of boiling water, cover, and move to cool part of stove where the water will not boil. Time in Water Soft egg 5 minutes. Hard egg 30 minutes. Medium egg .... 7 " Creamy or Coddled Egg For each beaten egg used, one-third cup of milk; season with salt and pepper; cook in double boiler until thick and creamy. Serve on toast. Use great care to see that the water in under part of boiler does not boil rapidly, as this would cause the white to harden, just as in the case of " boiled eggs." Fried Eggs Break eggs, one at a time, in a saucer, have bacon fat melted in hot omelet pan, slip eggs in carefully, and dip hot er them, as water is used in poaching eggs. > 65 66 Economical Cooking Scrambled Eggs This rule follows naturally the rule for creamy egg, as the consistency in each case is about the same, although the method is different. Rule. — For each egg use a tablespoon of milk; separate white and yolk, beat yolks lightly, add milk, salt and pepper, beat whites until firm and fold into mixture. Have omelet pan hot with two tablespoons of melted butter (for four eggs), pour in mixture, place on stove and stir with fork as it thickens, and continue until soft and creamy. Lift pan from fire occasionally if heat is too great. Omelet Plain 3 eggs. Salt and pepper. 3 tablespoons milk. Beat all together, pour into buttered omelet pan, brown on under side, fold and turn out on smoking hot platter. Suggestions to Vary Omelets Sprinkle in grated cheese before folding. Sprinkle in grated ham. Sprinkle in mixture of cooked vegetables. Spread with jelly. Sprinkle with minced parsley. Add chopped raw peppers which have been cooked in butter until soft. Poached Egg Break egg in a saucer, slip carefully into pan containing simmering water. Dip water over egg occasionally, cook until white is firm, and remove to slices of toast. Economical Cooking 67 General Remarks Eggs may be cooked hard and served in white sauce (page 32). They may be cut up and used cold in salads. They may be served with tomato sauce, and in short they may be used in almost endless variety, to suit individual taste. Stuffed Eggs 3 hard-boiled eggs. 1 cup white Atence seasoning. Cut eggs in halves lengthwise, take out yolks and mix smooth with milk and seasoning and chopped parsley, return to whites and serve with white sauce. Baked Eggs Prepare above and place in small pudding dish, cover with crumbs and brown in oven. Egg Timbales Prepare a firm, beaten custard and cook in small cups set in pan of water. CHAPTER XIV FISH The old-fashioned idea, that of fish being a " brain food " no longer prevails, but it is known that because fish is more quickly digested than some forms of meat, it furnishes ac- ceptable variety to diet, especially the diet of sedentary per- sons. The flesh of some fish, the so-called " white fishes," is less fat throughout than that of the oily fishes. Below is a list of common fish used for food: Bass. Porgies. Cod. Salmon. Crawfish. * Shad. Bluefish. Smelts. Flounder. Trout (fresh water). Finnan Haddie (dried). Mackerel. Haddock. White fish. Herring (smoked). To Select Fish See that flesh is firm and that the eyes and gills are bright. Shell Fish Clams. " Crabs. Oysters. Shrimps. Scallops. Lobsters. Preparation of Fish for Cooking Remove scales by scraping toward head. Clean inside. Cut skin near on the back, remove skin on each side, pull- ing toward tail. 68 Economical Cooking 69 To bone — After skinning, take flesh from backbone from one side, then from the other. Baked Canned Salmon Pick up fish, remove all hard bits, add equal parts of bread crumbs, moisten with an egg beaten in a little milk, having mass of the right consistency to form a. smooth loaf in pudding pan, season, add chopped parsley, make into mound in baking pan, brown in oven. Crumbs dotted with bits of butter may be spread on top before browning. Baked Fish Spread some butter over an agate dripping-pan or cover with thin slices of fat salt pork. Sprinkle over it one onion minced fine. Lay on this a thin slice of halibut or any small, whole fish split down the middle. Add one tablespoon vinegar, and spread thickly with butter and flour rubbed together. Bake until done, the time depending upon the thickness of the fish. When the pan is buttered or pork laid under the fish, it may be easily removed with a flexible knife. Or a strip of cheesecloth or tough greased paper may be put underneath and be drawn out with the fish. Boiled Fish Fish for boiling should either be wrapped in cheesecloth or cut in slices and placed very carefully in the water to keep it from falling to pieces. Care should be taken not to cook fish too long or it will become tough. Boiled fish needs highly flavored sauces in order to make it palatable. The best kinds of fish for boiling are the so-called white varieties. Several authorities call attention to the fact that this is an extravagant way of cooking fish, unless the liquor is used, as in a fish stock. 70 Economical Cooking Broiled Fish Remove head, tail and fins and split. Remove backbone from cod or haddock; cut large fish into inch slices. Brush fish and broiler with melted fat. Broil the flesh side until brown, then turn the skin toward the coal; or, with a gas stove, put broiler in pan in the upper oven for the last five minutes. Cook from ten to twenty minutes, according to thick- ness. Steamed Clams Wash shells well, scrubbing and changing water until it is absolutely clean. Place in kettle with one cup of hot water for half a peck, cover and steam until shells open slightly, remove from shells, pour liquor very carefully into a bowl or saucepan, strain, serve hot with butter. Serve this hot broth with the clams. Fried Clams Use steamed clams, remove from shell, rinse, dip in batter and fry. (See page 31.) Codfish Hash 1 cup salt fish, shredded. % teaspoon pepper. 2 cups diced boiled potatoes. % tablespoon melted dripping. Mash potatoes, stir into fish, place in pan with enough melted fat to moisten mixture, heat thoroughly, brown on both sides and serve. Codfish should always- be freshened by pour- ing on boiling water until salt is washed out. Do not soak nor boil. Creamed Codfish 1 pound salt cod. Pick up codfish, freshen by pouring on boiling water; do not soak. When fish is freshened to suit taste, place it in pan, sprinkle with flour, cover with cold milk, cook, stirring constantly until soft and thick ; season. Economical Cooking 71 Crabs Hard-Shelled Crabs. — The meat may be seasoned, chopped and made into a variety of dishes — creamed, patties, etc. Soft-Shelled Crabs. — Never use unless alive. Remove spongy part and pouch, rinse and use like lobster, oysters and clams. Shrimps Use like lobster in a sauce or made into salad. Creamed Fish For each cup of white sauce (page 32) use one and three- quarters cups of cold, flaked fish. Season with salt and pep- per, minced onion if liked, and chopped parsley. This may be made into scalloped fish by placing in an oiled baking dish, and covering with buttered crumbs. Place the pan in the oven until the crumbs are brown. Fish-balls Freshen salt codfish by placing the shredded fish in a colan- der and pouring boiling water through it until the salt is sufficiently washed away. For every cup of salt codfish allow two cups of mashed potato, half-tablespoon of melted drip- ping, one beaten egg y and pepper to taste. This may be made into fish-balls and browned in a frying-pan, or made into a large cake, the size of the pan, and browned first on one side and then on the other — this saves time and fat. Fried Oysters and Clams Dip in batter (page 74) and fry in deep fat. Broiled Oysters Dip large oysters in melted butter; season with salt and pepper and then in fine cracker crumbs. Put on buttered 72 Economical Cooking broiler and cook five minutes or more until the juice begins to run. lobster Lobster may be served plain or made into fancy dishes, such as croquettes. It should be cooked just long enough to heat, or it will be tough. Creamed lobster y 2 cup minced lobster. Salt and pepper. White of egg. y& cup milk. y 2 tablespoon flour. Yolk of one egg. y 2 tablespoon butterine. Cook lobster with butter five minutes, add flour, seasoning, yolk of egg, then stiffly beaten white of egg. Bake in custard cups in pan of hot water. (See page 32.) Kippered Herring Remove fish from can and arrange on plate that may be put in the oven; sprinkle with pepper, brush over with lemon juice and a very little melted butter. Pour over the liquor left in the can. Heat thoroughly and garnish with parsley and slices of lemon. Scallops These may be creamed, fried or made into soup. To Prepare Rinse scallops, parboil in their own juice and drain. Sauce Thicken the liquor with butter and flour cooked together. Season, pour over scallops in a baking dish, cover with crumbs and bake until brown. Economical Cooking 73 Scalloped Oysters 1 pint oysters. y 2 cup stale bread crumbs. 4 tablespoons oyster liquor. 1 cup cracker crumbs, buttered. 2 tablespoons milk. Salt and pepper to taste. Mix bread and cracker crumbs. Put a thin layer in the bottom of a shallow baking dish, then add a layer of oysters. Season with salt and pepper. Moisten with part of the liquor and milk, add another layer of crumbs, alternating with oysters, and bake about half an hour with a layer of crumbs on top. Creamed Oysters For each pint of oysters use a cup and a half of white sauce (page 32) and an eighth of a teaspoon of celery salt. Pigs in Blankets Select large oysters, clean, wrap a thin slice of bacon around each oyster, fasten with a wooden toothpick and bake in pan. Planked Pish Use a smooth plank about 2 inches thick. Split fish, place on plank with skin side down. Butter lightly and season with salt and pepper. Bake about half an hour. Serve from plank. Finnan Haddie Soak for about fifteen minutes and serve with a thin, white sauce (page 32). Sauce for Baked Fish 1 teaspoon butterine. Salt. 1 egg yolk. Pepper. 1 teaspoon vinegar. Lemon juice. 2 tablespoons boiling water. Melt butterine, beat in egg yolk, seasoning, boiling water and vinegar. Cook over hot water until thick, then add lemon juice, three or four drops. CHAPTER XV FRYING Use Tests for Fat (page 31) Food must be dipped in rolled crumbs, then beaten egg (di- luted with one tablespoon water), then in crumbs again. Fritters Slice any desired fruit, dip in batter and fry in deep fat. Batter 1 cup flour. Y 2 cup milk. 1 egg. y 8 teaspoon salt. 1 teaspoon baking powder. Mashed Potato Cakes Mashed potato moistened with white sauce, and made into flat cakes may be sauted, or it may be dipped in egg and crumbs and fried. Meat Croquettes One and three-quarter cups cold fowl or lamb or roast beef, cut in food chopper, season with one-half teaspoon salt, one- quarter teaspoon celery salt, one teaspoon chopped parsley, few drops onion juice. Add one cup thick white sauce (page 32), shape, crumb and fry. Serve with tomato sauce (page 119) or brown sauce (page 86). Vegetable Croquettes Any mashed vegetable may be made into croquettes — potato, parsnips, etc. 74 Economical Cooking 75 Rice Croquettes % cup milk. 1 egg-yolk. y 4 cup rice (cooked). y 2 tablespoon butterine. y 2 teaspoon salt. Cook rice, then add milk and other ingredients, shape, crumb and fry. Serve with jelly. To Shape Croquettes Have ready some beaten egg on a plate, and on another some finely rolled cracker dust. After croquette mixture is well blended, flour hands very lightly, take up a good table- spoonful, roll it on board with palm of hand until it resembles a small sausage; with tips of fingers flatten both ends, then dip croquette in egg, then crumbs, then egg, and fry in deep fat. CHAPTER XVI FRUITS Fruits are one of the most important articles of food, and if rightly used add much to the healthfulness of the diet. The common idea that they are indigestible, comes from the habit of eating them at the end of a hearty meal when the stomach is already overtaxed. ,The best time to eat fruit is in the morning or at luncheon. However, if the evening meal is a light supper, stewed fruit is an excellent addition. Serving of Fruits Apples are very wholesome eaten raw. The skins should be washed, then removed, and the apple thoroughly masti- cated. Apple Compote Pare apples, cut in quarters, stew in a syrup made of equal parts of sugar and water; cook until quite tender, but see that each piece keeps its shape. Remove carefully to a pretty dish, then boil down syrup until thick and pour over apples. Apple Sauce Pare apples, stew until tender with sugar according to vari- ety of apple, and a very little water. Mash and strain through a colander. Baked Apples Wash and core apples, fill cavities with sugar and cinnamon mixed, stick blanched almonds in top of apples, place in shal- low pan and bake until soft. 76 Economical Cooking 77 Bananas These are a cheap and valuable food if they are well se- lected, and properly prepared for the table. Bananas are not ripe until the skin is decidedly dark. To prepare, remove skin, scrape banana lightly to remove the irritating stringy part next the skin, then cut up and serve with milk and sugar or with lemon juice and sugar. Baked Bananas Place in shallow pan, cover pan and bake until skins are very dark. Remove skins and sprinkle with powdered sugar. Sauted Bananas Remove skins, cut in halves, dip in flour and cook in butter in a frying pan. Serve hot, sprinkled with sugar. Berries Clean thoroughly and serve with powdered sugar. Bates Dates are nourishing and may be chopped and added to cereals, or stewed in double boiler, or made into sandwiches between sweet crackers. , Quinces Quinces and pears may be served baked. Quinces may be used for jelly and marmalade. Dried Fruit This may be used for puddings or pies. Raisins make a good sauce if stewed until soft. 78 Economical Cooking Fruit Toast Stewed berries poured hot over slices of toast make a de- licious breakfast or supper dish. Grapefruit Wipe fruit and cut in halves crosswise. Use a sharp knife and separate each section of pulp from the tough white skin. Let stand for ten minutes, sprinkled with powdered sugar. Oranges To serve, wipe fruit and cut in halves, crosswise — place on plate with spoon. If served cut up, remove all white skin before cutting. Stewed Prunes Wash thoroughly. Cook in cold water two or three hours; Cook until very tender. Add a little sugar and a few teaspoons of lemon juice. Stewed Rhubarb Peel and cut rhubarb into inch bits, sprinkle with sugar, add just enough water to prevent burning and cook until soft. Fruit Dessert 2 bananas. 1 orange. Sugar. Whipped cream. Cut orange and bananas, add sugar and cream. Serve in sherbet cups. CHAPTER XVII FROZEN DESSERTS Use rock salt, and in packing freezer use one part crushed ice to three of salt. Chocolate Ice Cream Two squares of chocolate, one cup of sugar and one teaspoon vanilla to each pint of cream. Chocolate Sauce for Ice Cream To each square of chocolate use one-half cup water, two teaspoons butter and a few drops of vanilla. Blend all smooth- ly and cook in double boilers. Fruit Cream Use any crushed fruit and stir into plain ice cream. Philadelphia Ice Cream This is the simplest ice cream, being simply thin cream, sweetened, flavored and frozen. Water Ices Sweeten and add fruit juice to water, allowing two cups of sugar for each quart of water. To Freeze Any Mixture Without a Freezer Place mixture in a small granite pail, place pail in larger pail, with layer of chopped ice under inside pail, then pack 79 80 Economical Cooking space between pails with coarse salt and chopped ice, three cups of ice for each cup of salt. Turn inner pail constantly until mixture begins to freeze, then scrape from sides of pail, continue freezing, scrape again, and so on until thick. Ice Cream with Gelatine 2 cups thin cream. 1 cup sugar. 1 cup milk. 1 tablespoon gelatine. Dissolve gelatine in boiling water, combine all ingredients, flavor with fruit juice. Freeze. Banana Ice Cream Stir mashed bananas through a plain ice cream mixture until it is of consistency of thick cream. Freeze. Frozen Custard 4 eggs. 1 cup sugar. 1 quart milk. Flavoring to suit taste. Make a boiled custard (page 97). Mould and chill. Caramel Ice Cream 3 cups milk and cream. 2 teaspoons vanilla. 1 egg. 1 tablespoon flour. ' i/ 2 cup sugar. Caramels (page 62) y 2 cup sugar. Scald milk, thicken with flour, add sugar and beaten egg. Cook half an hour, add caramel, cool and freeze. CHAPTER XVIII MACARONI AND OTHER ITALIAN PASTES Macaroni, spaghetti and the other Italian pastes are valu- tble food, if properly used. The imported macaroni and some )f that made in this country is made of flour that contains i large amount of nourishment, but some of the American nacaroni is made of flour from soft wheat, and is mostly starch. Cooking of Italian Pastes All the pastes, whether it be the tiny noodles used in soup 3r the coarser forms of spaghetti and macaroni, should be put into actively boiling water. Otherwise they will be pasty and sticky. The fine forms are used chiefly in soups, while many appetizing dishes can be made from spaghetti and macaroni. Baked Macaroni with Cheese % cup macaroni. Salt and pepper. 2 tablespoons butter. Milk to cover. 14 cup grated cheese. Butter a pudding pan, put in a layer of cooked macaroni, sprinkle with grated cheese, add another layer of macaroni, and so on until pan is nearly full. On top dot with bits of butter. Over all pour milk to nearly cover. Bake until cheese is melted. Macaroni may also be baked with alternate layers of chopped hard boiled eggs. Pour over white sauce to cover and leave in oven just long enough to heat thoroughly. 6 81 S2 Economical Cooking Creamed Macaroni and Cheese Macaroni and tomato prepare the same as above, using strained, hot stewed tomato in place of milk in the sauce (see page 32). Macaroni with Oysters 2 cups macaroni. 1 cup oysters. 1 cup white sauce. Mix all together, cover with bread crumbs and bake until brown. Macaroni — Creole Style 1 cup macaroni. V 2 pound chopped meat. 4 tablespoons grated cheese. Salt and pepper. 3 tomatoes. Small slice onion. Boil macaroni with cut-up tomato and onion, brown meat in a little suet, add this and the cheese to macaroni and cook until cheese melts. In browning the meat add boiling water enough to make a brown sauce to serve with this dish. Scalloped Macaroni Place a layer of cooked macaroni in a small pudding dish. Pour over strained tomato juice, sprinkle with finely grated cheese, add another layer of macaroni and so on until the dish is nearly full, and for the top layer sprinkle stale bread crumbs dotted with tiny bits of butter. See that the dish has enough of the tomato juice poured through it and around it to thoroughly moisten all layers. Place in oven and brown crumbs. CHAPTER XIX MEAT— GAME— POULTRY How to Cook Meat The object of cooking meat is to make it tender and to keepi in the juice and preserve the flavor. To keep in the juice and preserve the flavor, sear the meat on both sides; that is, press it down quickly on a hot pan, and then turn and sear the other side. When the meat turns a whitey brown color, a coating has been formed which will keep in the juice. After searing the meat cook it slowly unless it is broiled. This will make it tender. Beef and mutton are the meats that are best for all persons. To make soup you need to draw out the juice. To do this, place the meat in cold water, bring to boiling point and cook gently until tender. Wipe meat with wet cloth ; do not wash in cold water, as this will draw out and waste the juice. Do not add salt to raw meat as it draws out the juice. Add it while cooking. For stew plunge meat in cold water, bring quickly to boil- ing point and let simmer, not boil, until tender. For pot roast, put meat into boiling water, then let simmer. To Broil Chops or Steak ' Wipe meat with a cloth wrung out of cold water, place on greased broiler and sear on one side, then turn and sear on the other. This is done by holding very near the fire, and when the red color disappears, it is a sign that the juices are 83 84 Economical Cooking sealed up. The meat can then be browned on each side, sprinkled with salt, spread with a small bit of butter and re- moved to a very hot platter. Do not add salt until the meat has been seared, as this will draw out the juice. If one has not a wire broiler, the meat can be pan-broiled on a sizzling hot, oiled frying pan. Enough fat will cook out of ordinary meat to finish the cooking without the addition of more fat. Beef Cutlets Braised (Miss Barrows.) Cut any inexpensive meat in pieces for serving, cover with torown gravy, bake in covered dish until meat is tender. Flank or chuck will do for this. Beef's Liver Cut in one-half inch slices, place in boiling water for ten minutes, drain, remove skin, dip in melted pork or bacon fat, and broil or fry. Beef Loaf Chopped meat (one-half pound) and equal parts of moist- ened bread crumbs, one small onion, salt and pepper. Mix all together and place in hot greased baking pan and bake about one hour or until well browned. Serve with brown gravy or tomato sauce. Boiled Ham Ham should be soaked overnight in cold water to cure. Drain, wash thoroughly and put in a kettle of boiling water and boil until tender. Remove from water and take off out- side skin. Stick with cloves and bake one hour in a slow oven. Braised Heart Cook as a pot roast or as follows : Clean and wipe heart, cover with boiling water, steam two Economical Cooking 85 hours ; stuff with seasoned and moistened bread crumbs ; place in baking dish, surround with brown gravy, cover dish closely and bake one hour. Corned Beef Hash y 2 small can corned beef. 1 small onion. 3 medium-sized cold-boiled po- Salt and pepper, tatoes. Chop meat, potatoes and onion in chopping bowl. Place in well-greased frying pan, add three or four tablespoons water and cook for five minutes with a cover. Remove cover and brown. Cottage Pie Cover the bottom of a greased baking dish with mashed potato, add cold meat (left-overs), salt, pepper and a few drops of onion juice. Cover with brown gravy and a layer of mashed potato and bake in oven until nicely browned. Creamed Veal 1 cup cold veal cut in pieces. 1 cup white sauce (page 32). Flank Steak Remove skin from flank steak, stuff with nicely seasoned, moistened crumbs, roll, tie and bake. Irish Stew y 2 pound rump beef. 1 cup turnips. Cut in pieces. 4 onions. y 2 pound breast lamb. 2 potatoes. 1 cup carrots. 1 teaspoon salt. Place meat in boiling water and cook slowly over low fire. When meat is half cooked add vegetables and boil until all are cooked. Remove meat and vegetables on a platter and thicken 86 Economical Cooking three cups of the water with two tablespoons of flour rubbed smooth in a little cold water. Pour over meat and vegetables. Fricassee of Lamb Use one pound of lamb cut from the shoulder and cut up in pieces for serving. Wipe meat, dredge with flour and brown quickly in frying pan with a very little fat. Remove to kettle and add just enough boiling water to cover meat, rinsing out frying pan. Cook until tender. For dumplings see baking powder biscuits (page 39). The dough is made soft, and dropped by spoonful on meat. Cover kettle tightly. Broiled Bacon Place thin slices of bacon on a wire broiler and bake in a not oven over a dripping pan to save the fat, turning once. Drain. The fat then rendered out may be used for frying eggs, liver or in making gingerbread, etc. Game The flesh of game is usually very tender, is leaner than poultry but has a much stronger flavor. The meat is dark in color, except quail and partridge, and is cooked rare. Pan Broiled Meat Use one-half pound chopped meat for this — -form into cakes, season, sear, cook in a sizzling hot greased frying pan, turning until brown on both sides. Serve with brown gravy. Do not allow any loose grease in the pan. Brown Gravy 2 tablespoons melted fat 2 tablespoons flour, (dripping). 3 cups boiling water. Brown fat, add flour, stir until smooth, add boiling water, season with salt, pepper and poultry seasoning. Economical Cooking 87 Poultry Poultry includes birds used for f ood, such as turkey, chicken, fowl, goose, duck. To tell good poultry: Clear skin. Firm flesh. If breast bone bends easily. Eyes bright and full. Broiled Chicken Singe, wipe and cut a slit through backbone, the entire length of the bird, beginning at back of neck. Lay the bird open and remove organs. Cut out rib bones and remove from breast bone. Sprinkle with salt and pepper and place on a greased broiler and broil about fifteen minutes, turning often. Fried Chicken Cut chicken in pieces, wash and cook until tender in boiling salted water. Drain and place in well buttered frying pan; and cook until well browned. Roast Chicken or Turkey Clean well, rub inside with salt, fill with stuffing, place in pan; after browning begins add cup of water and baste fre- quently. Gravy Chop giblets, cook until tender, pour off half of fat in pan; to remainder add enough flour to make a smooth paste, brown and add boiling water to make a smooth gravy. Add giblets. Stuffing Proportions. Powdered herbs, sage, summer 1 cup crumbs. savory or marjoram. % cup butter (melted). J^ cup boiling water. 88 Economical Cooking Pot Pies Put chicken or lamb or beef stew in pudding dish, cover with baking powder crust (page 39) and bake. Roast Beef Place meat prepared for roasting in a dripping pan, skin side down and put in a hot oven to sear the surface, thus pre- venting the juice from escaping. If the meat is lean a piece of fat should be placed in the bottom of pan. Baste frequently, and when meat is half cooked turn so as to brown the other side. Savory Sausages {Chafing Dish) One dozen small steamed sausages. Prick skins and simmer in boiling water ten minutes. Melt two tablespoons butter in blazer. Cook sausages five minutes (turn). Add teaspoon- ful onion, one-quarter to one-half cup finely chopped celery, one-quarter to one-half cup tomato catsup. Let all heat and serve on toast. Scalloped Rice and Meat 1 cup cooked rice. 1 slice onion. % pound chopped mea$. Line a greased baking dish with rice and cover with chopped meat well seasoned. Add another layer of rice and moisten with brown gravy or strained tomato juice. Brown in oven. Tripe Cut tripe in small pieces and stir into thin white sauce. Stew very gently for twenty minutes and season with lemon juice and minced parsley. For each pint stir in the beaten yolks of two eggs. This last should be done very quickly. Economical Cooking 89 Veal Cutlets Select veal cut about one-half inch in thickness from the leg. Cnt in pieces for serving and dip each piece in flour, beaten egg and bread crnmbs. Cook very slowly hi well-greased fry- ing pan with a cover. Veal requires a long, slow cooking to make it appetizing. Reheated Tripe , ,* fXoo°n^T d - ri p P in g , X % S&STW r Salt and pepper. Cut up tripe, brown onion in dripping, add tripe, vinegar salt and pepper. Heat thoroughly and serve with stewed tomato. Broiled Hamburg Steak Many do not realize that this can be cooked on a wire broiler. Make into oval cake, lay carefully on well-oded broiler, cook over hot fire, and slip carefully on hot platter. Stewed with Border of Pink Bice Make an ordinary beef or lamb stew, place on platter, and surround with border of rice that has been cooked in stra.ned stewed tomato juice. This gives an attractive pmk color. Boiled Tongue Cook the same as boiled ham. Veal loaf \ pZaUTW. 2 SP- MP- Chop meat, add eggs and seasoning and cook m greased bread pan with a little water. CHAPTER XX MILK Modern science is throwing light on much that has been taken for granted until the present time. For generations milk has been accepted as a food for children and invalids, but it was left for the last decade to unfold the possibilities of this subject. Milk is now discussed in relation to its food value, its care " from cow to consumer/' the dangers that may lurk in unclean milk, etc., etc. The United States Government issues bulletins on milk, emi- nent physicians argue the question " To pasteurize or not to pasteurize," food specialists find new uses for it in making up dietaries, and so it goes. Here follow some simple rules as to care and use of milk, with recipes for its preparation: Care Buy only bottled milk from a well-known firm. " Loose milk " is very unsafe. Keep bottles in cool place. Cleanse bottles as soon as emptied. Keep milk covered, no matter where it stands. Never allow anyone to drink from bottle or pitcher. Keep certain dishes or pails for milk only, never put any other food in them. Recipe for Junket Dissolve one tablet in teaspoon of cold water. Heat one quart milk to blood heat, add three tablespoons sugar, one teaspoon vanilla and the dissolved tablet. Pour into cups and let stand undisturbed for half an hour. 90 CHAPTER XXI NUTS Nuts are a very nourishing food, and like cheese contain a large amount of nutriment in small space. Because of this fact it is unwise to eat nuts at the close of a hearty meal. A better plan is to have them prepared in such a manner that they can be easily masticated and then to use them as the chief dish of a meal. Peanuts are the only nuts that are cheap, although almonds may be afforded occasionally. Both of these nuts should be made into meal, and then used in soup, or made into small cakes and cooked in the oven. Chestnuts are also good to use in soups or croquettes. Vegetarians depend very largely on nuts to take the place of meat, and in diabetes they are useful as a substitute for bread. In all cases the pulverizing is necessary, otherwise nuts are difficult of digestion. Nut butter makes a pleasant addition to the diet and may take the place of other butter. The addition of nuts to cake and candy renders these foods more nutritive, although in this form they should be used sparingly. Chestnut Soup 3 cups milk. 2 tablespoons butterine. 1 cup boiled and mashed chest- 2 tablespoons flour. nuts. Salt, pepper. % slice onion. Cook nuts with stock and milk, season and bind. 91 92 Economical Cooking Nut Bread 3% cups pastry flour. iy 2 cup milk. 4 teaspoons baking powder. % pound nuts. y 2 to 1 cup sugar. Mix all together and bake in bread pan for one hour in a slow oven. Nut Cookies Yolks — 2 eggs. 2 egg-whites. 1 cup brown sugar. 6 tablespoons flour. 1 cup chopped nut meats. Few grains salt. Beat yolks of eggs till thick, add sugar gradually, nut meats, whites of eggs beaten until stiff, flour and salt. Drop from tip of spoon on a greased tin. Spread and bake in a moderate oven. Nut Salad Mix chopped English walnuts with French dressing and serve on leaves of heart lettuce. Nut Heal This may be used for croquettes, sandwiches, cream soups or wafers. These latter are very useful in certain diseases, such as diabetes. CHAPTER XXII PIES Crust for Two Pies 3 cups pastry flour. 1 cup lard. 1 teaspoon salt. Cold water to make a dough.' Method Rub or chop lard into sifted flour and salt, stir water in gradually, turn on floured board and roll out with quick, short strokes, folding and rolling three times. Line pie tins, put in filling and roll out upper crust, making slits in middle for steam to escape. FILLINGS Apple Pie Pared sliced apples, sprinkled with sugar and spice, nutmeg or cinnamon. Berry Pies Sweetened berries with little or no water, if berries are juicy. Custard Pie Custard (page 95) strained into one crust and baked. In each pie use two eggs and one and one-half cup milk, sweet- ened and flavored. Lemon Pie A soft cornstarch custard. 2 eggs. 4 tablespoons lemon juice. 1 cup boiling water. Grated rind of 1 lemon. 1 cup sugar. 1 teaspoon butter. 4 tablespoons cornstarch. Bake under crust, fill in custard, cover top with the stiffly 93 94 Economical Cooking beaten whites of the eggs sweetened with two tablespoons powdered sugar. Brown slightly in oven. Squash and Pumpkin Pies In each pie use one and one-half cup strained squash or pumpkin, sweetened, flavored with ginger (one-fourth tea- spoon) and mixed with one egg. Rhubarb Pies Cut up and sweeten rhubarb, without water, as it is very juicy. Mince Meat To each cup of chopped cooked meat add two cups chopped apple, one cup brown sugar, one cup raisins. Add one tea- spoon salt, one of cinnamon and one of allspice and one-half cup of water and one- fourth cup of lemon juice. Cream Pie Bake an under crust and fill with a sweetened and flavored cornstarch pudding. Brown in oven. Prune Pies Bake an under crust, fill with strained, stewed prunes, make cross strips of paste and bake. Chocolate Pie Make the same as cream pies, only flavor with chocolate before filling in the crust. CHAPTER XXIII PUDDINGS AND SAUCES Apple Pudding When apples are cheap, an excellent pudding may be made as follows: 5 apples. iy 2 cup crumbs. Grease a pudding dish, cover bottom of dish with stale bread crumbs, add a layer of sliced apples, sprinkle with sugar and cinnamon, then add another layer of crumbs, then apple, until dish is full; pour enough milk through the pudding to moisten it, before putting on top layer of crumbs; place four or five dots of butter on top. Cover pudding with a plate, bake until apples are tender, then remove plate and brown crumbs. Apple Tapioca 6 tablespoons pearl tapioca. % cup sugar. Cold water. 3 sour apples. 1% cup boiling water. Speck salt. Soak tapioca at least one hour in enough cold water to cover. Drain, add water and salt, and cook over hot water until trans- parent. Grease a baking dish and put in apples cut in small pieces. Cover with sugar and tapioca and bake in moderate oven till apples are soft. This pudding may be served with sugar and cream or milk. Dried fruit may be used if well soaked. Baked Custard 1 egg. Speck of salt. 1 cup milk. Few drops vanilla. 1 tablespoon sugar. Scald milk and add to egg slightly beaten and sugar. But- 95 96 Economical Cooking ter individual custard cups or baking dish and place in pan of water in a moderate oven for one-half hour. Charlotte Russe Whip one-half cup of thick cream, add one-half cup of sugar and one teaspoon of vanilla. Serve on slices of sponge cake. (See page 43.) Chocolate Bread Pudding 1 cup stale bread crumbs. 3 tablespoons sugar. 2 cups scalded milk. 1 egg. 1 square of chocolate. Speck salt. Soak crumbs in scalded milk, melt chocolate and add other materials. Place in buttered baking dish and bake in a mod- erate oven for twenty-five minutes. Chocolate Pudding Melt one and one-half tablespoons cocoa, add sugar and one- third cup boiling water, stir into boiling pudding (cornstarch). Sauce. — Scald one pint milk, add to one beaten egg, sweeten to taste, cook three minutes. Cornstarch Pudding 1 pint scalded milk. 14 teaspoon salt. 4 tablespoons cornstarch. % teaspoon vanilla or little 4 tablespoons sugar. grated nutmeg. Stir cornstarch in a little cold water, add to boiling milk, add sugar and salt, stir until thick and smooth, cook fifteen minutes over hot water, add flavoring, remove from fire. Cottage Pudding Use rule for Mechanics' Institute Cake (page 44) and serve with a liquid pudding sauce. Economical Cooking 97 Pudding Sauce Vz CU P water. 2 tablespoons lemon juice or \y 2 cup sugar. 2 teaspoons vanilla. 4 teaspoons butter. Make a syrup of sugar and water, boil ten minutes, add but- ter and flavoring. Date Whip 15 dates (steamed). % tablespoon lemon juice. y 2 cup sugar. 2 egg-whites. Beat eggs till stiff and add chopped dates, sugar and lemon juice, folding them in carefully. Put in buttered baking dish and bake until well browned. Fruit Pudding 1 cup sour milk. 2 cups flour. y 2 cup New Orleans molasses. y 2 teaspoon soda. y 2 cup of fruit chopped (coarse). y 2 teaspoon salt. Steam two and one-half hours. Serve with cream or any kind of pudding sauce. Meringue 1 egg-white. % teaspoon vanilla. 1 tablespoon sugar. Beat white until stiff, add sugar. Put in spoonfuls on top of simmering water and let remain until when tested it will not stick to fingers. Place on top of custard. Plain Boiled Custard Vyi cup scalded milk. 3 tablespoons sugar. 2 egg-yolks. Few drops vanilla. Beat egg slightly, add sugar and milk which has been scalded. Pour all into saucepan or top of double boiler and cook over hot water until mixture thickens. Add vanilla and cool. If it starts to curdle while cooking remove from fire, 7 98 Economical Cooking place in pan of cold water and beat with egg beater. This will make it smooth. Bice Dessert 1 cup fruit: Oranges, or pine- 1 cup cold boiled rice. apple or grape fruit. 1 cup whipped cream. y 2 cup sugar. Mix together just before serving. A cherry may be placed on top as a garnish. Rice Pudding Without Eggs Wash four tablespoons rice, stir into one quart milk, add four tablespoons sugar, one tablespoon butter, one-half tea- spoon salt. Bake until thick and creamy, about three hours. Rice with Sugar and Cinnamon Plain boiled rice makes a good dessert sprinkled with granu- lated sugar, which has been mixed with ground cinnamon to suit the taste. Pudding Sauce 2 tablespoons butter. 2 tablespoons cream or milk. y z cup brown sugar. % teaspoon vanilla. Cream butter in a small bowl. Add sugar very slowly, beat- ing all the time. Then gradually beat in the cream or milk and vanilla. Simple Puff Pudding 1 pint flour. 1% cup milk (or water). 2 teaspoons baking powder. Grease cups and put tablespoon of mixture in, then one table- spoon fruit (raisins, currants, fresh cherries, etc.) and cover with tablespoon of mixture. Steam twenty minutes and serve with any sweet sauce — the following may be used: y 3 cup sugar. 1 cup water. Boil until a thin syrup and add nutmeg. Economical Cooking 99 Gelatine Dishes Use granulated gelatine and soak in cold water until dis- solved. Lemon Jelly 2 tablespoons gelatine. 1 cup sugar. 2y 2 cups boiling water. % cup lemon juice. Stir dissolved gelatine into boiling water, add sugar and fruit juice, strain and cool. Other Jellies Use the above as a guide and vary flavoring, using orange and other fruit juices for variety. Jellied Walnuts Make the lemon jelly mixture, omitting the lemon juice; stir in halves of English walnut meats, about an inch apart, after it has begun to be firm. Serve with whipped cream. Fruit Jelly Prepare ordinary jelly, and when beginning to harden stir in any combination of fruits to suit taste — sliced bananas, shredded pineapple, etc. This is a good use for small quan- tities of left-over fruit. CHAPTER XXIV RELISHES Pickling is a method of preserving by means of an acid liquor or salt. End of Season Pickle 2 quarts green tomatoes. 3 green peppers. 1 quart red tomatoes. 3 large onions. 2 bunches celery. 1 small cabbage. 3 red peppers. 1 cucumber. Chop all finely and add a half cup salt and let stand all night. Drain and add — 3 pints vinegar. 1 teaspoon mustard. 2 pounds brown sugar. 1 teaspoon pepper. Cook one hour. Put in preserving jars and seal. Pickled Onions Use small white onions. Peel and cover with brine (one and one-half cups salt with two quarts water) for two days. Drain and cover with another brine (one and one-half cups salt to two quarts water) ; let stand another two days. Heat to boiling and boil three minutes. Drain, rinse and place in pint jars. In each pint jar place 1 slice lemon. Small piece of mace. 2 pieces red pepper. Small piece of bay leaf. 1 tablespoon brown mustard seed. % teaspoon celery seed. 1 tablespoon white mustard seed. 2 teaspoons sugar. 1 teaspoon white peppercorns. Fill to top of jar with boiling vinegar. (White wine vinegar is the best.) 100 . Economical Cooking 101 Sweet Cucumber Pickles Cover cucumbers with salt brine (one and a half cups salt to two quarts water) and let stand three days. Heat to boil- ing each day. Drain and slice lengthwise. Mix one quart vinegar and one and a half pound sugar and boil ten minutes. Add cucumbers and cook from fifteen to twenty minutes. (The above amount of syrup will be enough for one dozen cucumbers.) Tomato Catsup 1 peck ripe tomatoes. 1 tablespoon allspice \ cuds vinegar. 1 tablespoon whole cloves. I owl IS 1 tablespoon mustard seed. 1 aTespX' salt. % ^T^ZTo^' i/ 4 teaspoon Cayenne. 2 medium-sized onions. 2 sticks cinnamon. Wash tomatoes, cut in pieces and add sliced onions. Cook one hour. Rub through sieve and place in kettle with remain- ing materials and cook until desired thickness. Strain and fill bottles. Cork tightly and seal with wax. The above amount will fill four bottles. Tomato Relish 2 quarts tomatoes. 2 lemons. i/ 2 cup raisins. 1 oran S e - 2 pounds sugar. Peel tomatoes, slice orange and lemon, after washing well. Cook all materials together and simmer until thick. little Pickles 4 cups small cucumbers. 2 red 1 P e PP ers - . , . -.. 8 ta &r w °a4, salt dissolved in * S^ (mixed) * Scrub cucumbers, soak overnight in salt and water, drain, rinse, drain again, then place cucumbers with spice and pep- pers in jar, fill with boiling vinegar, cover, set in a cool place. When jar is opened replace vinegar with fresh, at boiling heat. CHAPTER XXV SALADS AND DRESSINGS Most people do not realize the advantages of a salad as an every-day article of food. As a matter of fact, a salad should be an ordinary dish served as often as possible rather than an uncommon one. A meat salad, such as chicken or veal, with a cooked or mayonnaise dressing, may form the main dish for a supper or luncheon, while for a dinner a simple vegetable salad, such as lettuce served with a French dressing, is more desirable. Even in winter it is quite possible to serve salad, for our markets afford a large variety of greens, vegetables and fruits. Salads should always be served cold. If the vegetables to be used are not strictly fresh, they may be made so by soaking in cold water. They should then be drained, dried and kept in a cool place until served. The dressing may be added at the table or just before bringing on. Fruit Salad Almost any combination of fruits may be used to make a fruit salad. Fruit should be cut with a silver knife. To prepare oranges or grapefruit, remove peel and white covering, slice lengthwise that the tough center may not be, sliced. Bananas must be scraped to get rid of long threads inside of skin. For each person — 1 lettuce leaf. 1 slice orange. 1 slice canned peach. 1 slice grapefruit. 1 slice canned pear. 102 Economical Cooking 103 Arrange fruit across lettuce leaf so that the deeper colored fruits will alternate with the lighter colored. Cover with a French dressing. This salad may be garnished with strips of red and green pepper laid on fruit. Chicken Salad Use twice as much cold cooked chicken as chopped celery. Mix together and add either mayonnaise or boiled dressing. Arrange on lettuce leaves and place a stuffed lime in the center of each portion. Potato Salad 2 cups of cold potatoes (boiled 1 small cucumber sliced, or baked) cut in pieces. Cooked salad dressing. 1 small onion sliced. Serve on lettuce leaves and put radishes cut in pieces on top. Cooked Dressing for above ' 1 tablespoon butterine. 1 teaspoon mustard. 1 tablespoon flour. 1 teaspoon salt. 1 cup milk. % teaspoon sugar. 1 egg-yolk. Few grains Cayenne pepper. 4 tablespoons vinegar. Melt butterine, add flour, stirring constantly. Remove from fire and add milk slowly. Cook until mixture boils. Add egg- yolk beaten slightly and cook over hot water two minutes. Remove from fire, place in pan of cold water and add vinegar and seasonings. This dressing may be put in a glass jar and will keep for several days. French Dressing 1 tablespoon vinegar. Few grains pepper. 2 tablespoons olive oil. Few drops of lemon juice (if % teaspoon salt. desired). Mix materials together by vigorous beating. 104 Economical Cooking Lobster Salad Cut lobster meat in small pieces and cover with French dressing. Add an equal quantity of crisp, chopped celery, thoroughly drained, and place on lettuce leaves. Cover with mayonnaise dressing. Macedoine Salad y 2 cup cold boiled potatoes. y s cup cold boiled peas. y 2 cup cold boiled carrots. y 2 cup cold boiled turnips. Pour French dressing over vegetables. Line a small salad bowl with lettuce leaves. Arrange vege- tables in four sections in bowl. Mayonnaise Dressing 1 egg-yolk. Few grains Cayenne pepper. y 2 teaspoon mustard. 2 tablespoons vinegar. y 2 teaspoon sugar. 2 tablespoons lemon juice. 1 cup salt. 1 cup olive oil. Put egg in a bowl, add seasonings, vinegar and lemon juice. Beat all together with egg-beater or fork. Add oil by the teaspoon, beating mixture constantly until thick. Pear Salad Two large pears cut in small pieces, one small onion, a little chopped parsley, chopped walnuts, if desired. Use mayon- naise or French dressing, and, in either case, a little rich cream is a decided improvement. Serve on lettuce leaves. Salmon Salad 1 small can of salmon. Lettuce. */4 CU P finely chopped celery. y 2 cup cooked salad dressing. Drain salmon, remove bone and skin and pick into small pieces. Add celery and dressing and place on lettuce leaves. Economical Cooking 105 Stuffed Tomato Salad Wash two ripe tomatoes, cut off a slice from top of each and scoop out middle to form a cup, fill with chicken or celery salad, place cover on top, and serve on lettuce with mayonnaise dressing. Banana Salad Make a syrup by dissolving sufficient sugar to suit taste in the juice of half a lemon. Cut up two bananas (one if salad is part of a meal) and pour syrup over. Cover and let stand an hour. A Few Combinations 1. Lettuce and watercress — French dressing. 2. Lettuce and sliced onion — French dressing. 3. Lettuce, tomatoes halved and parsley — mayonnaise. 4. Lettuce, cold potatoes, beets — French dressing. 5. Lettuce and string beans — French dressing. 6. Lettuce, Neufchatel cheese, olives — French dressing. 7. Lettuce and whole tomatoes stuffed with chopped cucum- ber and onion mixed with cooked dressing or mayon- naise. 8. Lettuce and hard cooked egg — cooked dressing. 9. Lettuce, grapefruit, celery, apple — mayonnaise dressing. 10. Shredded cabbage — pimento — cooked dressing. CHAPTER XXVI SANDWICHES For some time after their use began, sandwiches were very- simple affairs, consisting of two slices of bread with a slice of meat between. It was easy to see that much could be done to make sandwiches both varied and attractive. GENERAL RULES Use bread one day old. Cut bread very thin. Cream butter with a spoon before spreading. If cold meat is used, trim away all gristle and most of the fat. Slice meat thin. If lettuce is used, see that it is young and crisp. Meats Good for Sandwiches Cold corned beef dotted with mustard. Cold chicken. Cold boiled ham. Cold roast beef. Cold beefsteak, minced and seasoned with celery salt or Worcestershire sauce. Cold tongue. Other Attractive Sandwiches Chicken salad sandwich. (See page 105.) Cold boiled egg, chopped and mixed with salad dressing. 106 Economical Cooking 107 Peanut butter. Chopped olives. Chopped walnuts mixed with cream cheese. Sliced Swiss or American cheese. Club Sandwich Toast two slices of bread. The filling should be first a thin slice of cold chicken, then a crisp lettuce leaf moistened with salad dressing, then another slice of chicken and two bits of bacon. Serve very hot. Great variety of sandwiches may be made to suit individual taste, and anything that is appetizing may be used. Boston Brown Bread Sandwiches Slice Boston brown bread thin and serve with a filling of cream cheese. To Cream Butter Butter will spread much better if it is creamed in a bowl with the back of a spoon. It may then be flavored with lemon juice or anything desired. Plain Lettuce Sandwiches Slice Graham bread thin, wash tender lettuce, dry on towel, place between bread and butter after seasoning with salad dressing. CHAPTER XXVII SOUPS Meat Soups Stock. — This is the foundation of all meat soups, and is made as follows: One pound and a half shin of beef. Cold water to cover (about three cups). Wipe meat with damp cloth, cut in pieces, brown part of meat in frying pan with a little suet. Place all meat in kettle with water, add one-fourth teaspoon salt and simmer for three hours. During last hour of cooking, add one small onion, one sprig of parsley and one-half bay leaf. Strain stock and cool; skim off all fat. If a clear stock is desired, place the skimmed stock in saucepan, add one-half an egg-white and half a shell broken. Boil three minutes and simmer fifteen, then strain. This skimmed and cleared stock is ready to be reheated and served plain with salt or with minced, cooked vegetables added, such as carrots, or cabbage, celery or canned peas, the amount to suit the taste. Fish Stock Select all parts of fish that are not edible — head, etc. — clean and cover with cold water, season and cook until bones sepa- rate from flesh. This may be the foundation of cream of fish. Thicken with flour and butter, season with onion, chopped parsley or anything preferred. Mutton, lamb or chicken broth are simply stock made from these meats, served clear and seasoned with salt and pepper. 108 Economical Cooking 109 Additions Barley is often added to beef broth. Rice to chicken and mutton broth, or to chicken soup. Seasoning One secret of appetizing soup is careful seasoning. The successful cook must be willing to taste and taste and taste again, and while it is good to follow exact rules in some cook- ing processes, in the matter of seasonings there is an oppor- tunity to put real individuality into food by painstaking judg- ment. The Stock Pot The French have a trick of keeping a stock pot always on the stove, and of putting into this a few tablespoons of left over vegetables, or cereal, bits of toasted bread, and any savory food that will lend itself. This is an economical habit, and the American housekeeper would do well to adopt it, always sup- posing that she is willing to adopt also the careful French trait of extreme attention to detail, so that everything is exquisitely fresh and dainty, otherwise the stock pot may be both un- attractive and a menace to health. Oyster Soup y 2 pint oysters. 2 cups thin white sauce (page 32). Rinse oysters in cold water, remove all bits of shell. Par- boil in oyster liquor and add oysters and liquor to hot white sauce. Oyster Stew The same as above, only that milk is unthickened and a little melted butter added. Ox-Tail Soup Cut ox-tail at the joints, brown in dripping, place in kettle with two quarts of cold water and a sliced onion and carrot, 110 Economical Cooking which have also been browned in the dripping; boil three hours, strain and bind with flour. SOUPS WITHOUT STOCK OR MILK Black Bean Soup Make the same as lentil and split pea soup, and when done add four very thin slices of lemon and the chopped yolk of a hard boiled egg. Hit-and-Miss Soup 1 cup of water drained from 2 small bones from roast veal. macaroni. 1 scant tablespoon boiled rice. 1 cup drained from cabbage. 1 tablespoon flour. Simmer all together, thicken with the flour rubbed smooth in a little cold water. Oatmeal Soup y 2 cup oatmeal. % teaspoon salt. 3 cups boiling water. 1 small onion. 1 sprig celery. 1 teaspoon chopped parsley. Scalded milk. Cook oatmeal, salt, onion and celery together according to directions for cooking cereals, strain, add sufficient scalded milk to make soup as thin as desired (about one cup) ; add parsley just before serving. Parsnip Soup 1 cup diced parsnips. Salt. 1 large potato or two small. 1 teaspoon butter. 3 cups water. Cook vegetables very soft, mash through strainer, add butter and seasoning. Pea and Tomato Soup 1 cup shelled peas. 1 tablespoon dripping. 3 cups water. Salt and pepper. 1 slice onion. 1 cup stewed, strained tomatoes. Cook peas and onion in boiling water until very soft, strain, season, add melted fat and tomatoes. Economical Cooking 111 Potato Soup 2 large potatoes. 1 pint water. 1 slice onion. % teaspoon salt. Pepper. 1 teaspoon chopped parsley. 2 tablespoons melted suet. 1 tablespoon flour. Pare potatoes, cook in salted water, cut in cubes. Reserve water in which potatoes have been cooked for foundation of soup. Chop onion and brown in the fat, add flour, stir this into boiling soup, add potatoes and parsley, season and serve. Split Pea Soup y 2 cup split peas. y 2 tablespoon flour. 3 cups cold water. % teaspoon salt. 1 slice onion. Pepper to taste. y 2 tablespoon melted fat. Wash peas, soak overnight, drain, add cold water and onion. Simmer three or four hours or until tender. Mash through strainer, bind with flour and fat cooked together. lentil Soup Make the same as split pea soup. Tomato Soup y z can tomatoes. 1 teaspoon sugar. 1 cup water. y z teaspoon salt. 6 peppercorns. Speck of soda. Small bit of bay leaf. 1 teaspoon melted dripping. 1 small slice of onion. \y z teaspoon flour. Cook tomatoes, water and seasoning for twenty minutes, strain, add soda, then bind with flour and fat cooked together. Vegetable Soup 1 onion — chopped. *4 CU P beef dripping. 1 cup potato, cut in dice. 1 tablespoon flour. y z cup of carrot, diced. 4 cups water. y 2 cup of celery, sliced. - Salt and pepper. Melt dripping, cook all vegetables except potato in this for ten minutes; add flour, parboil potato cubes and add to other vegetables; cook in the water one hour; season to taste. 112 Economical Cooking CREAM SOUPS Cream of Celery Soup 3 cups celery cut in bits. y 2 slice onion. 2 cups boiling water. 2 tablespoons butter. 2 cups milk. 3 tablespoons flour. 3 tablespoons parsley. Seasoning. Wash and scrape celery, cut in pieces, cook in boiling water until very soft, mash through strainer, add milk which has been scalded with onion, bind with butter and flour cooked smooth, strain and add three tablespoons chopped parsley; season. Cream of Corn Soup y 2 cup corn. 1 tablespoon butterine. 1 cup water, boiling. 1 tablespoon flour. 1 cup milk. y 2 teaspoon salt. % slice onion. Pepper. Chop corn, cook in water for fifteen minutes, strain, flavor milk by simmering with onion, make white sauce and add to corn. Cream of Onion Soup 2 large onions. % tablespoon flour. 1 cup milk. y z tablespoon butter. Peel and slice onions, cook until very soft; mash through strainer, add half cup milk and heat again. Melt butter, add flour, stir into water in which onion was cooked (see that this boils before adding), pour into soup, add remaining milk and season. Cream of Pea Soup 2 cups peas, canned or fresh. 1 cup thin white sauce (page 1 cup water. 32). % teaspoon sugar. % teaspoon salt. Cook peas with sugar and water until very soft; mash through strainer with water, add to white sauce, season, and if too thick add more hot milk. Economical Cooking 113 Cream of Potato Soup y 2 cup mashed potato. y z cup white sauce. 1 cup hot milk. 2 teaspoons chopped parsley. t slice onion. Salt and pepper. Cook onion and milk for ten minutes, remove onion, and stir flavored milk into mashed potato; add white sauce, strain, add more milk if needed, then parsley and serve. Cream of Tomato Soup 1 cup stewed and strained 2 cups of thin white sauce (page tomato. 32). y 8 teaspoon soda. Make white sauce in usual way, and stir quickly into the strained tomato. Both sauce and tomato should be scalding hot when they are combined, and soup should be served at once to avoid curdling. More seasoning may be needed. Cream of Asparagus Boil the tough parts of stalks to make a " stock." Use one cup of this to each cup of white sauce (page 32). Cream of Potato 1 cup mashed potatoes. 2 cups white sauce (page 32). Two teaspoons chopped parsley. If too thick thin with hot milk. CHAPTER XXVIII SPECIAL COOKING For Infants, Children and Invalids The busy housewife often says, " I cannot prepare special food for anyone — all members of the "family must fare alike." This is wise, if she means simply to discourage selfishness and " f ussiness " ; but there are times when some distinctions must be made. The preparation of children's meals has already been spoken of (Chapter I, Part I) and this chapter will concern itself with the food of bottle-fed infants and with the food for sick persons. The Food of Infants If for any reason the mother cannot nurse the baby, the milk should be prepared very carefuly, and put in sterilized bottles. If there are any signs of illness consult a physician. If the child is well the following tables will be helpful, although everything should be done by advice of the physician. Modified Milk (Much Like Human Milk) Top milk 1 cup. Lime water 1 ounce. Boiled water 11 ounces. Sugar of milk... 2% tablespoons. Food for Child — One Year to Eighteen Months Breakfast. — Strained oatmeal with milk and small amount of sugar. Lunch. — Zwieback and milk. 114 Economical Cooking 115 Dinner.— Soft cooked egg or broth with rice, junket or ustard. Supper. — Bread and milk. Children from twenty to twenty-four months may add to he above bread and butter, baked potato, beef juiceeand stewed, trained fruit. Cooking for Invalids The choosing of food for the sick should be left to the Dhysician or to some one who is competent to do this. In the preparation of the food, the same principles should be fol- owed as in preparing food for the well (page 29). A Few General Rules Gruels. — These are prepared from any of the cereals in exactly the manner described in the preparation of breakfast cereal, the only difference being an increased proportion of water, the general proportion being about one part cereal to six of water. Beef Juice Broil a thick piece of round steak very lightly, and squeeze juice out with a lemon squeezer. Beef Tea Cut two pounds round steak very fine, removing all fat, place in Mason jar, screw on cover, place jar in kettle of cold water, place on stove, and bring slowly to boiling point. Cook until meat is gray, pour off juice, season and serve hot. Scraped Beef With a dull knife or spoon scrape the pulp of round steak free from the hard fiber. Spread raw in a sandwich, or make into small cakes and broil. 116 Economical Cooking The preparation of eggs, soups, junket, broiled meat, cocoa and many other processes described in this book all furnish advices to those who have to cook for the sick. The keynote of invalids' food is simplicity, and hence the one in charge must learn the foundation principles of good cooking. Brewis 1 cup Graham bread crumbs. Milk to cover. Stir crumbs into milk and cook in oiled omelet pan until crumbs are soft. Season with salt. Egg and Orange Juice 1 orange. 1 egg. Beat yolk of egg into orange juice, then fold in lightly the stiffly beaten white. Egg Nog 1 tablespoon brandy. % cup milk. 2 teaspoons sugar. Speck of salt. Beat egg with brandy, sugar and salt, then stir in milk slowly. Ice Cream for One y 2 cup cream. 1 tablespoon sugar. Speck of salt. % teaspoon vanilla. Mix all together and freeze in small covered pail, set in larger pail. CHAPTER XXIX VEGETABLES Cooking of Vegetables Vegetables should always be placed in boiling salted water and cooked until soft. If vegetables are cooked uncovered their color is kept better, and in the case of strong flavored vegetables, such as onions or cabbage, the odor will be less disagreeable in the house if cooked without a cover. If vege- tables are soft or withered, they should be soaked in cold water for some time before cooking. They should always be thor- oughly washed and scrubbed before cooking. Dried vegetables should be soaked overnight if poss.ble. This shortens the time needed for cooking. Vegetables may be prepared in various ways, either raw as in salad or boiled and served with sauces combined with milk in making soups, steamed, baked or fried. Carrots and Peas 1 cup carrots. * tablespoon butter. 1 cup green peas. Wash, scrape and cut young carrots in small pieces and cook in boiling salted water until tender. Cook peas and add to carrots. Season with melted butter. Corn Oysters 2 cupscorn (removed from cob). % ta-po^t^ 6 tablespoons flour. Mix together and drop by spoonfuls on a hot greased griddle. H8 Economical Cooking Eggplant Pare, slice, soak overnight in cold water, dry between tow els, dip in batter and fry in deep fat. Fried Green Tomatoes 4 small green tomatoes. l tablespoon drippings. 1 small onion. rtr & Remove skin from vegetables and cut in slices. Melt fa* in frying pan and place vegetables in, cooking with a cover until they are soft. Baked Potato Wash four medium-sized potatoes. Place in a moderately hot oven and bake about forty minutes. If not served as soon as baked, they should be pierced with a fork to allow steam to escape so they will not become soggy. Creamed Potatoes 2 cups cold boiled potatoes. 1 cup milk. 1 tablespoon butterine. y 2 teaspoon salt. 1 tablespoon flour. Melt butter, add flour, salt and milk, stirring constantly until mixture boils. Boil two or three minutes and add potatoes cut in pieces. Any vegetable may be used in this way. Mashed Potatoes 6 medium-sized potatoes. % teaspoon salt. 1 tablespoon butterine. Few grains pepper. 6 tablespoons hot milk. c Mash potatoes until all the lumps are out; add milk, butter, salt and pepper and beat with fork until light and flaky. Scalloped Onions Peel and boil one pint of onions; drain; add one cup of thin white sauce. Place in buttered baking dish and cover with Economical Cooking 119. two tablespoons buttered bread crumbs and bake on the grate of oven until brown. Note — Any vegetable may be used in place of the onions. Steamed Squash Cut winter squash in pieces and place in steamer for half an hour. Remove outside skiri and pass pulp through a strainer. To one cup of squash add — 1 tablespoon butter. Few grains pepper. 14 teaspoon salt. Heat again and serve hot. Stuffed Peppers Remove stems and inside of green peppers, being careful not to cut the skin; place in boiling water and boil fifteen minutes; remove from water, drain and fill with stuffing made of chopped meat, moistened bread crumbs and seasoned with onion juice, salt and pepper. Bake until skins are tender, basting with water. A Quick Way to Cream Vegetables Cut cooked vegetables in dice, dredge with flour, stirring so that cubes are well covered; cover with milk, add a tiny bit of butter, season with salt and pepper, place on stove. When milk begins to cook stir vegetables until the milk is smooth and creamy. BIBLIOGRAPHY The following books will be found profitable reading for every housekeeper: " The Home Science Cook Book/' by Mary J. Lincoln and Anna Barrows. Whitcomb & Barrows, Boston. $1.00. " The Feeding of Young Children/' by Mary Swartz Rose. Teachers' College, Columbia University, New York City. $0.10. " First Lessons in Food and Diet," by Ellen H. Richards. Whitcomb & Barrows, Boston. $0.30. " Good Luncheons for Rural Schools," by Ellen H. Richards. $0.10. " One Woman's Work for Farm Women," by Buell. Whit- comb & Barrows, Boston. Paper, 25 cents; postage, 5 cents. " Care and Feeding of Children," by Emmet Holt, M.D. $0.75. " Till the Doctor Comes and How to Help Him." Hope & Hydd. $1.00. 120 MENUS— ONE WEEK IN JANUARY SUNDAY BREAKFAST DINNER SUPPER Oranges Cornmeal Pancakes Maple Syrup Coffee Broiled Sirloin Steak Creamed Potatoes Broiled Onions Custard Coffee MONDAY Buttered Toast Apple Sauce Gingerbread Cheese Cocoa BREAKFAST LUNCHEON DINNER Stewed Prunes Shredded Wheat Milk and Sugar Creamed Codfish on Toast Coffee Split Pea Soup, Croutons Lettuce with Mayonnaise Bread and Butter Cocoa or Tea with Tea Ball TUESDAY Braised Shoulder Chops Baked Potatoes Peas Fruit Pudding Coffee Oatmeal with Bananas Milk and Sugar Toast Coffee Cheese Fondu Stewed Fruit Cookies Tea WEDNESDAY Baked Beans with Bacon Stewed Tomato Apple and Celery Salad Coffee Cornmeal Mush Syrup Broiled Hamburg Steak Toast Coffee Kippered Herring Fried Mush Tea Drop Cakes Stewed Apricots THURSDAY Shoulder of Mutton Baked Sweet Potatoes Cornstarch Pudding Corn Flakes Pan Fish Brown Potatoes Baking Powder Biscuit Coffee Salmon Salad Bread and Butter Baked Apples Cocoa FRIDAY Lentil Soup — Croutons Hamburg Roll Scalloped Cabbage Cream of Rice Coffee Wheatena with Dates Milk and Sugar Broiled Tripe Toast Coffee Mock Bisque Rolls Cabbage Salad Cocoa SATURDAY Boiled Cod, Egg Sauce Boiled Potatoes Scalloped Tomatoes Apple Dumpling Coffee Oranges Wheat Cakes Maple Syrup Coffee Creamed Fish Scalloped or Baked Potatoes Gingerbread — Tea Pork Tenderloin Potatoes, Brown Gravy Scalloped Onions Sliced Bananas Cream and Sugar 121 122 Economical Cooking MENUS—ONE WEEK IN FEBRUARY SUNDAY BREAKFAST DINNER SUPPER Chicken Fricassee Cream Cheese Sandwiches Popovers with Biscuits Olives Scrambled Eggs Mashed Potatoes Sardines Stewed Fruit Boiled Onions Canned Fruit Coffee Home-made Ice Cream Coffee MONDAY Tea BREAKFAST LUNCHEON DINNER Vienna Rolls Clam Chowder Baked Haddock Orange Marmalade Boston Crackers Mashed Carrots Minced Chicken Apple Dumpling Baked Potatoes Coffee Tea TUESDAY Indian Pudding Coffee Cream of Wheat Ox-tail Soup Pot Roast with Raisins Boiled Rice with Butter Mashed Potatoes Milk and Sugar Ginger Cookies Creamed Carrots Fruit Tea Pumpkin Pie Toast — Coffee WEDNESDAY Coffee Oranges Fish Balls Beef Cutlets, Braised Popovers Brown Bread and Butter Rice and Butter Hash Cocoa Creamed Cabbage Coffee THURSDAY Apple Pie, Coffee Fried Bananas Pigs in Blankets Corned Beef Toast Bread and Butter Cabbage Coffee Stewed Fruit Tea FRIDAY Boiled Potatoes Oranges Macedoine Salad Cream of Corn Creamed Finnan Haddie Bread and Butter" Corned Beef Hash Rolls Oat Wafers Horseradish Coffee Cheese Parsnips Tea Orange Jelly Coffee SATURDAY Oatmeal, Cream and Sugar Club Sandwich Beefsteak Pie Boiled Eggs Cocoa Egg Plant Toast Stewed Tomatoes Coffee Cottage Pudding Economical Cooking 123 MENUS— ONE WEEK IN MARCH SUNDAY BREAKFAST DINNER SUPPER Roast Leg of Mutton Salmon Salad Boston Baked Beans Mashed Potatoes Peanut Butter Brown Bread Oyster Plant Sandwiches Coffee Coffee Jelly Coffee MONDAY Cocoa BREAKFAST LUNCHEON DINNER Cold Roast Mutton Shredded Wheat Scalloped Oysters Currant Jelly Date Marmalade Bread and Butter Lettuce Salad Minced Meat on Toast Stewed Fruit Potato Cakes Tea Prune Whip Coffee TUESDAY Oatmeal Tomato Soup Lamb Pot Pie Baked Apples Hot Biscuits Cabbage Salad Toast Tea Fried Egg Plant Coffee WEDNESDAY Baked Bananas Coffee Fried Mush Fried Oysters Broiled Chops Syrup Rolls Tomato Sauce Poached Eggs Tea Creamed Potatoes Coffee Pickles THURSDAY Tapioca Creamed Coffee Wheatena Split Pea Soup Beef en Casserole Blatters Cheese — Crackers Baked Potatoes Buttered Toast Tea Rice Pudding Coffee FRIDAY Coffee Cream of Celery Soup Cereal Salmon Salad Veal Cutlet Creamed Codfish on Toast Hard Rolls Mashed Potatoes Prunes Fruit Cookies Shredded Cabbage Coffee Cocoa SATURDAY Steamed Pudding Coffee flominy Croquettes Lettuce Sandwiches Slices of Fish Kippered Herring with Mayonnaise Creamed Potatoes Baked Apples Canned Cherries String Beans Coffee Cake Junket Tea Coffee 124 Economical Cooking MENUS— ONE WEEK IN APRIL SUNDAY BREAKFAST DINNER SUPPER Grape-Nuts Veal Loaf Cream of Onions Salt Mackerel Boiled Rice Nut Salad Hashed Brown Potatoes Spinach Baking Powder Biscuit Toast Chocolate Bread Pudding Tea Coffee MONDAY BREAKFAST LUNCHEON DINNER Beef Stew Milk Toast Club Sandwiches Potatoes Scrambled Eggs Cocoa Greens Coffee TUESDAY Canned Blueberry Pudding Coffee Potato Salad Lamb Chops Wheatena Bread and Butter Asparagus Boiled Eggs Sandwiches Hominy Toast Olives Cream Cheese Coffee Tea WEDNESDAY Wafers Coffee Lamb Pot Pie Boston Brown Bread Cheese Pudding Pot Roast Omelet Tea Parsnips Coffee THURSDAY Boiled Rice Sliced Bananas Coffee Oatmeal Hash Lentil Soup Creamed Codfish on Toast Creamed Asparagus Macaroni and Cheese Coffee Bread and Butter Spinach Tea Baked Custard Coffee FRIDAY Beef Stew Cornmeal Pancakes Scalloped Eggs Boiled Rice Brown Sugar Syrup Rolls Pickles Coffee Cookies — Jam Dandelion Greens Tea Cottage Pudding Coffee SATURDAY Baked Hamburg Buttered Toast Cream Tomato Soup Stewed Potatoes Chipped Beef Hot Biscuits Shredded Cabbage Coffee Stewed Fruit Boiled Dressing Tea Floating Island Coffee Economical Cooking 125 MENUS— ONE WEEK IN MAY SUNDAY BREAKFAST DINNER Broiled Steak SUPPER Sliced Oranges Mashed Potatoes Salmon Loaf Liver and Bacon Canned Tomato Lettuce Salad Toast Lemon Sherbet Gingerbread Coffee Wafers Coffee MONDAY Tea BREAKFAST LUNCHEON DINNER Pan Fish Minced Meat (from Steak) Fried Potatoes Cheese Fondu Scalloped Potatoes Toast Tea Canned Corn Coffee TUESDAY Caramel Custard Coffee Wheatlet Macaroni au Gratin Veal Roast Bacon and Eggs Stewed Fruit Spinach Toast Plain Cake Potatoes Coffee Tea WEDNESDAY Creamy Rice Coffee Cold Sliced Veal Baked Beans Eggs Poached in Milk Pickles Canned Tomato Toast Brown Bread and Butter Shredded Cabbage Coffee Tea THURSDAY Prune Pudding Coffee Stewed Apricots Club Sandwiches Broiled Chops Minced Meat (from Roast) Cocoa Canned Corn Toast Hominy Coffee FRIDAY Apple Pudding Coffee Cream of Wheat Egg Salad Broiled Fish Stewed Raisins Rolls Potatoes Johnnycake Tea Lettuce Salad Coffee SATURDAY Tarts with Filling of Canned Fruit Baoon Corn Oysters Fish Chowder Potato Cakes Rolls Rice and Cheese Fruit Toast Stewed Prunes Scalloped Tomato Coffee Cookies Cream Pie Tea Coffee 126 Economical Cooking MENUS— ONE WEEK IN JUNE SUNDAY BREAKFAST DINNER SUPPER Cream of Tomato Soup Tomato Salad with Stewed Prunes Croutons Mayonnaise Pop-overs Breast of Veal Brown Bread and Butter Broiled Tomatoes Brown Potatoes Sandwiches Coffee Asparagus Strawberries Strawberry Short Cake Iced Tea MONDAY BREAKFAST LUNCHEON DINNER Sliced Tomatoes Broiled Steak Vienna Rolls, Heated French Dressing Old Potatoes, Mashed Sliced Pineapple Brown Bread and Butter Asparagus Coffee Tea TUESDAY Strawberry Short Cake Coffee Rice, Sugar and Cream Veal Chops, BraisSd Buttered Toast Toasted Bread Crumbs Green Peas Strawberries in Milk Mashed Potatoes Coffee Baked Cup Custard WEDNESDAY Strawberry Pie Coffee Broiled Bluefish Shredded Wheat Muffins Stewed Potatoes Omelet Sliced Bananas Cucumbers, Sliced— Buttered Toast Cream and Sugar French Dressing Coffee Tea THURSDAY Strawberry Gelatine Coffee Potato Soup Strawberries Cheese Sandwiches Hamburg Roll French Toast Lettuce Salad Asparagus Bacon Iced Tea Sliced Pineapple Coffee FRIDAY Wafers Coffee Poached Eggs Banana Salad Boiled Fish- Frizzled Beef Crisp Rolls Egg Sauce Toast Coffee Stewed Tomatoes Coffee SATURDAY Cornstarch — Custard Coffee Wheatena Minced Fish Cream of Pea Soup Broiled Bacon Lettuce Sandwiches Bread Sticks Toast Junket Beef Cutlets, Braised Coffee Tea Economical Cooking 127 MENUS—ONE WEEK IN JULY SUNDAY BREAKFAST DINNER SUPPER Small Fried Fish Cream of Pea Soup Cheese Sandwiches Radishes Broiled Chops Boiled Ham Rolls Creamed Potatoes Cake Coffee Blueberry Cake MONDAY Tea BREAKFAST LUNCHEON DINNER Cream of Wheat Potato Salad Lamb Fricassee Ham Omelet Bread and Butter Potatoes Toast Sandwiches Cucumber Salad Coffee Iced Tea TUESDAY Lemon Sherbet Coffee Boiled Rice with Raisins Breast of Lamb Milk and Sugar Scalloped Eggs Green Peas Huckleberries Graham Muffins Brown Potatoes Toast Tea Fruit Gelatine Coffee WEDNESDAY Coffee Slice of Fish, Broiled Grape-Nuta Toasted Bread Crumbs in Potatoes in Milk Minced Lamb on Toast Milk Asparagus Coffee Sliced Bananas THURSDAY Tapioca, Creamed Coffee Stuffed Steak Poached Eggs Cream Cheese Sandwiches String Beans Wed Mush, Brown Sugar Blueberries Boiled Rice Syrup Milk Sliced Pineapple and Coffee FRIDAY • Bananas Coffee Wheatena Bluefish Codfish Balls Cold Sliced Steak Creamed Potatoes Toast Rolls Cucumber Salad Coffee Coffee SATURDAY Philadelphia Ice Cream Coffee Celery Soup Braised Liver Veal Cutlet Toast Bread and Milk Browned Potatoes Coffee Ginger Cookies Cheese Wafers Coffee 128 Economical Cooking MENUS— ONE WEEK IN AUGUST SUNDAY BREAKFAST DINNER SUPPER Roast Lamb Egg Salad Milk Toast Potatoes Rolls Stewed Berries String Beans Raspberries Coffee Watermelon Coffee MONDAY Milk BREAKFAST LUNCHEON DINNER Clam Chowder Broiled Mackerel Corn Fritters Cold Lamb Sliced Tomatoes Stewed Fruit Green Peas Toast Iced Tea Sliced Fruit with Whipped Coffee TUESDAY Cream Coffee Rice and Milk Bluefish Boiled Eggs Canteloupe Sliced Tomatoes and Toast Baking-powder Biscuits Cucumbers Coffee Iced Tea WEDNESDAY Boi'ed Rice with Butter Sliced Peaches Broiled Steak Shredded Wheat Creamed Codfish Stuffed Tomatoes Berries Brown Br?ad and Butter Creamed Potatoes Coffee Iced Tea THURSDAY Cheese Wafers Coffee Peanut Butter Sandwiches Lamb Pie Sliced Peaches Lettuce Salad Boiled Rice or Hominy Buttered Toast Cake Lima Beans Coffee Tea FRIDAY Sherbet Coffee Salmon, Boiled Muffins Club Sandwiches Creamed Potatoes Stewed Huckleberries Peaches Peas Coffee Iced Tea SATURDAY Chocolate Cornstarch Coffee Rice Pancakes Brown Bread and Butter Broiled Chicken Scrambled Eggs Cold Bean Salad Potatoes Coffee Peaches and Teaspoon Tomato Salad Milk Caramel Ice Cream. Iced Tea Coffee Economical Cooking 129 MENUS— ONE WEEK IN SEPTEMBER SUNDAY BREAKFAST DINNER SUPPER Melon Liver and Bacon Beet Salad Omelet Creamed Onions Rolls Toaat Bread Pudding Cake Coffee Coffee MONDAY Iced Tea BREAKFAST LUNCHEON DINNER Huckleberries Chicken en Casserole Muffins Bread and Butter Boiled Rice Coffee Milk Green Corn Ginger Cookies Orange Ice Coffee TUESDAY Pea Soup Wheatena Minced Chicken Cheese Pudding Milk and Sugar Biscuits Onions Bacon and Egga Tea Baked Custard Coffee WEDNESDAY Coffee Calves Liver ulded Wheatena with Corn on Cob Fruit Corn Bread Baked Potatoes Codfish Hash Blackberries Tomato Salad Toast Milk Cheese Coffee THURSDAY Wafers Coffee Muskmelon Veal Loaf Fried Eggs Stewed Pears Potatoes Toast Biscuits Buttered Beets Coffee Tea FRIDAY Peaches and Cream Coffee Cream of Wheat Corn Pudding Fish en Casserole Baked Bananas Apple Salad Scalloped Potatoes Toast Wafers Tapioca Pudding Coffee Tea SATURDAY Coffee Beef Stew with Biscuit Creamed Fish on Cheese Fondu Crust Toast Wafers Lettuce Salad Coffee Tea Ice Cream Coffee 130 Economical Cooking MENUS— ONE WEEK IN OCTOBER SUNDAY BREAKFAST DINNER SUPPER Hamburg Steak Brown Bread Graham Muffins Creamed Cauliflower Smoked Halibut Fish Cakes Boiled Hominy Cake Coffee Baked Custard Coffee MONDAY Tea BREAKFAST LUNCHEON DINNER Grapes Welsh Rarebit Lamb Broth Wheat Cakes Cornstarch Custard Boiled Rice Omelet Tea Sweet Potatoes Coffee Wafers TUESDAY Apple Tapioca Coffee Pork Chops r heatena with Raisins Apple Sauce Fried Apples Baked Bananas Brown Bread Baked Potatoes Toast Poached Eggs Celery Coffee Tea WEDNESDAY Lemon Jelly Coffee Poached Eggs Corned Beef Toast Bread and Milk Shredded Cabbage Fried Potatoes Ginger Cookies Boiled Potatoes Coffee THURSDAY Apple Pie Coffee Stock Soup Corned Beef Hash Egg Sandwiches Rice and Cheese Toast Cocoa Scalloped Onions Coffee FRIDAY Remainder of Pie Coffee Celery Soup Graham Muffins Fish Chowder Braised Flank Grapes Lettuce Sandwiches Sweet Potatoes Scrambled Eggs Tea Onions Coffee SATURDAY Prune Pudding Coffee Breaded Chops Shirred Eggs Cheese Toast Soal loped Potatoes Rolls Apple Sauce Squash Coffee Tea Fruit Pudding Coffee Economical Cooking 131 MENUS-ONE WEEK IN NOVEMBER SUNDAY BREAKFAST DINNER SUPPER Baked Apples Roast Chicken Creamed Potatoes Mashed Potatoes .Scalloped Oysters Rolls Creamed Onions Rolls ! Coffee Rice Pudding Coffee MONDAY Chocolate BREAKFAST LUNCHEON DINNER Other Half of Chicken Oatmeal Cream of Corn (canned) Potatoes Bacon Soup Cauliflower Rolls Buttered Toast Cheese Coffee Tea TUESDAY Wafers Coffee Cornmeal Meat en Casserole Codfish Hash Fried Mush Baked Sweet Potatoes ' Toast Milk Bread Pudding Coffee WEDNESDAY Coffee Lentil Roast Corn Dodgers Cheese Fondu Tomato Sauce Bacon Cocoa Potatoes Coffee THURSDAY Lemon Jelly Coffee Oatmeal Broiled Steak Baked Apples Sardines on Toast Creamed Onions Toast Stewed Fruit Mashed Turnip Coffee Cocoa FRIDAY Cottage Pudding Coffee Fish Balls Baked Beans . Brown Bread Bread and Milk Scalloped Tomatoes Toast Custard Creamed Potatoes Coffee SATURDAY Junket Coffee Barley, Butter and Be igar Baked Beans, Salad Pork Chops Kippered Herring Rolls Baked Potatoes Toast Stewed Fruit Oyster Plant Coffee Coffee Jellied Nuts Coffee 132 Economical Cooking MENUS— ONE WEEK IN DECEMBER . SUNDAY BREAKFAST , DINNER Split Pea Soup SUPPER Oranges Hamburg Roll Salmon Salad Pancakes Browned Potatoes Rolls Sausages Cheese Coooa Coffee Wafers Coffee MONDAY BREAKFAST LUNCHEON DINNER Cornmeal Rolls Beefsteak Pie Bacon Poached Eggs Stewed Celery Toast Cocoa Pumpkin Pie Coffee TUESDAY Coffee Fried Mush Cheese Soup Fried Oysters Syrup Croutons Celery Bananas Apple Sauce Scalloped Tomato Coffee Cocoa WEDNESDAY Squash Pie Coffee Cheese and Olive Chicken Fricassee Creamed Finnan Sandwiches Dumplings Haddie Stewed Apricots Onions Toast Wafers Salad of Winter Vegetables Coffee Cocoa THURSDAY Apple Pie Coffee Other Part of Chicken on Toast Oatmeal Salmon Loaf Baked Potatoes Creamed Toast Rolls Sweet Potatoes Coffee Gingerbread Shredded Cabbage Cocoa Junket Coffee FRIDAY Oatmeal Baked Fish Codfish Hash Wheat Cakes Mashed Carrots Toast Maple Syrup Potatoes Coffee Milk SATURDAY Prune Pie Coffee Black Bean Soup Shredded Wheat Scalloped Eggs Minced Fish in Cups Stewed Prunes Rolls Baked Potatoes Coffee Coffee Canned Tomatoes Steamed Pudding Coffee PART III GOVERNMENT BULLETINS The U. S. Department of Agriculture, at Washington, D.C., issues a series of pamphlets, anyone of which may be procured by sending a postal card with the request for the pamphlets desired. Address : The U. S. Department of Agriculture, Washington, D.C., and order by numbers, as follows: Farmers' Bulletin, No. 121 beans. M No. 112 bread. (C No. 128 eggs. (« No. 80 fish. (( No. 391 meat. « No. 42 milk. K No. 332 nuts. M No. 93 sugar. (( No. 256 vegetables The following food charts are prepared by Dr. C. F. Lang- worthy, of the Department of Agriculture, and a set for hang- ing can be procured for one dollar. Definitions Carbohydrates — Sugar and starches. Calories — Unit used in calculating heat value. Protein — Strength-giving substance. 133 134 Economical Cooking COMPOSITION OF FOOD MATERIALS P»otem Fat WHITE BREAD Carbohydrate* Ash ■ Fuel Value WHOLE WHEAT BREAD Askll flJEL VALUE OAT BREAKFAST FOOD COOKED 1215EALOR1C5 i *CR POUND Wjier: 8*. fcO.5 ua value M 40 CALORIES PER POUND TOASTED BREAD A - wtuEJBj j Water: 2^0 *».11.5 285 CALORIES PER POUND (hydrates: 11.5 CORN BREAD HFljEL VALUE .61.2 MACARONI COOKtD Fuel value- H&O CALORIES PER POUND 'aler.78,4 1205 calories PER POUND US Deportment of Agricuftwe Office of Experiment Stations. A CTrue. Director • Tisporea by CrTLANGWORTHY Eipert in Chwge of Nutrition Ihvest^atiatt* These foods, bread, toast, macaroni, etc., give both heat and Strength. It will be noticed that the only difference between bread and toast is in the amount of water. The protein spoken of stands simply for the strength-giving properties, the carbohydrate for the heat. The term calorie refers to the amount of energy given. Economical Cooking 135 COMPOSITION OF FOOD MATERIALS CORH fat; 4. A»h:l Water ~ Water.- 10. Protein: \2 Carbohydrates: 73A Carbohydrates: !Fue» Value I.SaKEqocfe. 100O Calorie* WHEAT ater: 10.8 otein.- 10.0 BUCKWHEAT 1 800 calories FV«*ein.- 10.0^-Water: 12.6- 1 750 calories Carbo- r at: 2.2 hydrates: 7&£ >! *^Ash: 2.0 FuEL VALUE OAT RIGS (ater: 11.0 1600calqr.es Water.- 12J fat: 5.0-^r-B-otein: 11.8 PCR P0UWD FVotein Ash; 3 rbo- bydrates:6a2 RYE Fuel value Fat:T Carbo- ^^Pfii hydrates: 73. 1720 CALORIES Fl PEW POUND ater: 10^ *** Fuel at: 2.0 sful.O 1720 CALORIES PER POUND 1750 CALORIES PER POUND U&DspoPtfnent of Agriculture Office of Experiment Stations AC.True-. Director by C.rTLANGWORTHY Ej^ert ift Cbargeof Nutrition Wheat is the most useful of these, although corn has a higher heat value. Rice gives only heat and no strength, while rye is rather difficult of digestion. 136 Economical Cooking COMPOSITION OF FOOD MATERIALS PH CUT ( 1 pop (■' Fat Corbohydrates Ash Water ■ Fuel Value IS a In. Equals) 1000 Calories; WHOLE MlUt SKIM MILK fat-AO- Ash:0.7 ater: 87. 6 0teim3.3 fat:0.3^ Ash: 0.7- 1 irates.- 5.0 Carbohydrates-.5 .1 D E FuEL VALUE:310 CALORIES PEP POUND /FuEL VALUE :1 65 CALORIES PER POUNft BUTTSRMIMt CREAM fat-.O. AshtO. ater: Old r>otein.-3.0 Carbohydrates:4-.8 ffliEL VALUE:160 CALORIES PEP POUND Fat:18. Ash:0. Carbohydrates: O' Fuel valu£j865 calohies pep pour© IL& Deportment of Agriculture 1 ^■tJfficeof Experimetfc Stations^ £.CTrue: Director TT6pQred by •CfTLANGWORTHY fjpert in Charge of Nutrition hvestk^ltions This also belongs to the strength group, and the cream has most fat, but the whole milk is most generally useful. Buttermilk is useful in the cases of disordered digestion. Economical Cooking 137 COMPOSITION OF FOOD MATERIALS Carbohydrate* Ash Water Fuel Vtfue 1. Sain. Equals -06 r ■ WHOLE ECC Wat •Rratei niH.8 Fat.-10. Ash:1.( fuEL VALUE f WHOLE. EGG: ■I 1000 Colofte* EGG WHITE AND YOLK Water.86.2; Futt VALUE Of YOLK 700 CALORIES PER POUND CREAM CHEESE Water:3^ FuE^VAUJE Hi 1950 CALORIES PC* POIND USDeportment of Agriculture Office oF Experiment Sations A.C.True-. Director FVepored by CFLANGWORTW £$9* jn Charge of Nutrtti«ihye*t»8«tior* Both of these foods belong to the strength group, and the differ- ent varieties of cheese are a great help in adding strength to starchy- food, although the kind known as American cheese will do this most economically. 138 Economical Cooking COMPOSITION OF FOOD MATERIALS Carbohydrates Ash LAMB CHOP ■ Fuel Value 1.Sq.h. Equate 1000 Calorie* PORK CHOP EOBLE PORTION COBLE PORTION er:53.1 fife28.3 Fat:30.1 SMOKED HAM EDIBLE PORTION Water:40.3 BEEF STEAK EDIBLE PORTION Fuel value 11130 CALORIES PER POUND Fuel value 84-0 CALORIE* P£R POUND USDepartment of Agriculture Office of Experiment Stations AXJ.True* Director Prepared by C^LANGWORTW Expert h Charge of Nutrition hvestgatb* These are the strength foods. There is not much apparent dif- ference between lamb and pork chops, although lamb is much more wholesome. The smoked ham is not a valuable food, as the smoking process takes away from the strength-giving qualities. Of these meats, steak is the most valuable. Economical Cooking 139 COMPOSITION OF FOOD MATEBIALS '3410 CALORICS PCW POUND 4080 CAUDRIES POT- PfiuHttf US-Deportment of Aghcuftune Wke J Expended Stations v^CTrueiOiwetor Freporea by CJTLANGWORTHY E^art in Owngeof Nutrition fnvest/acftuas These foods are almost pure fat, and it will be seen that the caloric value is high, because fat gives a large amount of heat. Pure oil is one of the most wholesome of fats. The fat of bacon is also wholesome, and to use as shortening, beef suet is much better than lard, except in some cases where a soft fat is needed to give tender- ness, as in the case of baking-powder biscuits and pastry. 140 Economical Cooking COMPOSITION OF FOOD MATERIALS * FuEJ.^ VALUE: rWatert82.6 Carbohydrates Ash Water ■ Fuel Valii» t Sain. Equal* 1000 Calories SALT COD FuEL_VALUE: 325 CALORIES PER POUND 8 , £ Water:86 Carbohydrates: Ash:1.2 G 5H0JCED HERRING Waten 53. 4t0 CALORIES PERPOUNO R-otein:£t. Fat- °«™ Ash:^. Prote.n.-6.2 at:1.2 Sh: 2.0 ,©r:34.6 235 CALORIES PERPOUNO Wat©r:73. '"'36^ Protein:l8 Fuel / value Put t val ue ■ D 1 355 CALORIES PER P0VN9 6^ 5 CALORIES PER POUND U& Department of Agriculture Office of ExperimMt Stt£«n»j ACTrudtOiratar rTcpflred by CFTLANGWORTKY Expert m Charge of Nutrition toestigationsi It will be noticed that the amount of water varies largely. In the Smoked fish, the water having been extracted, the proportion of nutri- ment is large. It will also be seen that the nutritive value of the oyster is low, although it should be remembered that it is valuable in some cases of weak digestion. Economical Cooking 141 COMPOSITION OF FOOD MATERIALS Fat Carbohydrates AsH Water !■ iboVklKel SHELLED BEAN FRESH. NAVY BEAN, DRY. f at:0.6 jfl |T r . , . . oq 1 R"ot?iriTj2.5 r^pv. „ iiiik Carbohydrates: CV.t \ \ ^fat:1.8 **,*.. ^/ V-JT . . or, Carbohyarates:59.6\ \ , , _ _ Fuel value Fuel value 7^0calO":C5 PER POUND 1600 CAL0RC5 fCR POUND STRING BEAN, GREEN Carbohydrates : Z r—^02-" Asfl: O-S ranBnnnnnRfnnin9IHil IIIP^X at; Fuel value D 395 CALOP.E5 PER POUND CORN, GREEN EOtBLE PORTION FV-otein: 3.K Carbohydrate$:l9.7 -Ash:0.7 Fuel Ml 500 CA LDR.E5~^~~ f " at:1J VAiUE^ U PCR POUND USOepartmewt of Agriculture R-epared by Offieecf Experiment Stations C fTLANGWORTHY A.C Tr ue : Director Expert m Charge of Nutrition Investigations The dry vegetables contain the largest proportion of strength, but the green vegetables give more "tonic" to the blood, and if they are used are a safeguard against certain diseases, such as scurvy. 142 Economical Cooking COMPOSITION OF FOOD MATERIALS Protein Fat GRAPES .PORTION EEL CD Carbohydrates , Ash Water: 77M FVotein:1.3 Fat:1.6 Ash: 0.5 Carbo- hydrates:!^ ah:3.4,. CANNED PRUIT Futu VALUE ■3 4-50 CALORIES PER POUND Water: 92.2 R-otein PRUIT JELLY Water: 21.0 Fuel value. 15b D CALORtES PER -POUND FuEl^value. hydrates: 21.1 415 CALORIES PER POUND Carb& hydrates:783 1,4/55 CALORIES PER POUND U.S Deportment of Agriculture Office of Experiment Stations A C.True: Director Prepared by GF.LANGWORTHY Expat