TX 555 LESSONS IN THE PROPER FEEDING OF THE FAMILY By Winifred ^. Gibbs Dietitian and TeacJ;ver of Cooking PRICE TWENTY-FIVE CENTS NEW YORK ASSOCIATION FOR IMPROVING THE CONDITION OF THE POOR 105 East 22nd Street, New York Class ^ ^'^S ^ Book. ^^^^ Copyright TS!^- f i^#^ €^ COPYRIGHT DEPOSIT. LESSONS IN THE PROPER FEEDING OF THE FAMILY By Winifred S. Gibbs Dietitian and Teacher of Cooking PRICE TWENTY-FIVE CENTS NEW YORK ASSOCIATION FOR IMPROVING THE CONDITION OF THE POOR 105 East 22nd Street, New York Copyright 1909 by the New York Association for Improving the Condition of the Poor. AUG 18 nm Permission to reproduce matter herein may be obtained on written application to the J\.ssociation. 105 E. 22nd St., New York CONTENTS. Page. Introduction 4 Plan of Book 5 How to Buy 5 What Food Should Do '. 8 First Set of Bills of Fare ' 8 Second Set of Bills of Fare 17 How to Feed Young Children 21 How to Feed School Children 21 Foods Not Good for Children 22 How to Cook Meat 22 Dishes to Take the Place of Meat 26 How to Cook Fish 2'j How to Cook Eggs 28 How to Make Soups 30 How to Cook Vegetables 31 The Use of Fruits 32 How to Cook Cereals 33 How to Make Bread 33 How to Make Biscuits, Cookies, etc 34 Ways of Using Sour Milk 36 Desserts . .^ 37 Some Simple Puddings 38 Why Tea and Coffee Harm Children 39 How to Prepare Drinks 40 How to Manage your Kitchen 42 3 INTRODUCTION This book is for housekeepers with varying incomes from the very poorest to those having as much as $25 a week. It is in- tended to be used under the instruction of the visiting teacher of foods and cooking, who adapts the instruction to the needs of each home. In all cases the aim is to help the housekeeper to use her income to best advantage. The bills of fare have not been planned for persons who have been improperly fed for a long time. In the case of such persons it is important not to cut down on such foods as butter and milk, as their proper use helps to build up our bodies and keep them in condition to throw off disease. When using this book, remember : First: That only the most important points in each subject are spoken of. For example, when you know how to cook one kind of cereal properly, you can use this knowledge to help you in cooking any other kinds. When you learn how to economize heat in cooking one kind of meat, you will know how to apply this knowledge to a variety of meats. Second: When you use the first set of bills of fare, remember they show you only the very smallest amount you can give the family, to keep them well. For a variety which is best, you will have to spend about seven cents more every day for each person. It is not expected that any one will follow the bills of fare exactly as they are printed; they, are planned merely as examples of the kinds of food that are most valuable. Third: The recipes do not try to give the exact amount need- ed for any particular number of persons, but only the correct proportion of materials. The quantity needed will vary and must be decided by each housekeeper for herself. Fourth : All measurements in this book are level unless it is otherwise noted. Do not use heaped or rounded measures, as this will give bad results. The housekeeper must, however, make some allowance for different grades of flour, as the amount of moisture taken up will sometimes vary, and the recipe must be accordingly changed. THIS BOOK. WILL TELL YOU 1. What food to eat. 2. How to get the most food for the least money. 3. How to cook your food. 4. How to manage your kitchen. If you wish to spend one dollar for a practical cook book, order the Home Science Cook Book, by Mary J. Lincoln and Anna Barrows, at any book store. Some of the recipes in this book are taken from the Home Science Cook Book. If you wish to know more about these things, send a postal card to Washington, and the U. S. Government will send you free practical information about common foods, meat, milk, fish, eggs, cereals and bread.* HOW TO BUY Remember that you save money if you buy in quantities. When you get your money at the end of the week, buy as much of the week's supply of food as you can. Sugar, flour, tea, eggs, dried fruits, cocoa, butter, rice, oatmeal, and many other things can be bought more cheaply in this way. If you buy three cents' worth of tea or five cents' worth of butter you have to pay much more than if you bought by the pound. Buy by Weight When you buy a definite weight — a quarter pound, a half pound, a pound or more — you can test it and know whether you are getting your money's worth. Protect yourself in this way, and your money will go much further. * Address the postal card : U. S. Department of Agriculture, Washington, D. C. Write as follows : Please send me one copy each of the following numbers in the series of Farmers' Bulletins: Bulletin No. 42 Milk, 249 Cereals, 34 Meat, 121 Beans, 112 Bread, 128 Eggs, 256 Vegetables, 80 Fish, 93 Sugar. 5 Delicatessen Stores. Do not make a practice of buying food at delicatessen stores for you have to pay the keeper of the store for preparing the food and you can do this much cheaper yourself. Cheap Food Cheap food is the food that gives most strength for the least money. For example : Potatoes are often thought to be a cheap food, but ten cents' worth of potatoes will not give nearly so much strength as ten cents' worth of cereals or bread. Your body is like a fire, always burning out; the main reason for eating is to keep your engine going. Food keeps the fire alive. Food that does not keep you well and make you strong is not good food. Fruits and Vegetables These are expensive during a large part of the year, but if you watch the market you will often find a healthful fruit or green vegetable to add to your meal for a few cents. Bread If you do not make your own bread, always buy the stale loaves", because in most stores fresh loaves cost twice as much as stale loaves, and the stale loaves are more wholesome. Milk Always buy milk from a clean place and keep it in clean dishes covered, so as to keep out dust. If necessary, loose milk may be used for cooking, but for use uncooked it is safer to buy bottled milk. The very lives of the children may depend on the purity of the milk, so it is worth while to save money from other foods to procure this necessity for the children. HOW TO BUY MEAT Remember that some of the cheap cuts of meat will give a large amount of strength, and that they may be made tender by long, slow cooking. Do not send to the market for ''fifteen cents' worth of steak,"" but learn the cuts and prices, and select meat so that you will get the most good for your money. Always ask for a piece of suet, even if it is not to be used at the time. Try it out, strain it and put it away in a clean cup for gravy or shortening. Beef suet cost ten cents a pound, and is one of the best fats to use. Here is a list of the cuts of beef and mutton in common use, with the average New York prices : Cut. Price. Use. Shin .08 to .10 soup Shoulder of lamb .12 stew Neck beef .12 stew Neck mutton .12 stew Rump .14 corned beef Flank .12 braising Leg of mutton .14 boil or roast Chuck .12 to .14 braising, pot roast or chopped The following are expensive and give no more strength than the cheaper cuts above : Leg of lamb .18 roast Prime ribs .20 to .22 roast Lamb chops .22 broil Round .18 to .20 broil, roast or pan broil Other Cheap Meats Beef heart, oxtails, tripe. H you live near a packing house, you can get good stew and soup meat for 6 cents a pound. 7 WHAT FOOD SHOULD DO 1. Keep your muscles strong. 2. Keep you warm. 3. Keep your blood in good order. 4. Make you feel strong and like working. Some foods make you strong, some warm, some keep your blood clean ; what you need is a good combination of all these kinds. Lean meat, milk, eggs, and cereals make muscle. Butter, fat meat, sugar and cereals keep you warm. Cereals, sugar, milk, butter and any fats make you fat. Sugar and cereals make you want to work. Vegetables, fruit and water keep your blood cle^n. The most nutritious of these are the muscle makers. You will see that most foods do several things for our bodies. The average family needs equal quantities of muscle making food and of fat making food, and three and one-half times that amount of the food that makes us feel like working. Here are some bills of fare that give you what you need. They are planned for a family — four children, two adults; average cost one day, 95 cents. EXPLANATION OF FIRST SET OF BILLS OF FARE. When you plan your meals for a day it is wise first to decide how to divide the money. Take care of the children first, and set aside money to give them milk, even if you cannot have the greatest variety of other foods. Milk is a food in itself, and the best one for children. Then decide how much to spend for meat. In this book the meat for one day never costs more than thirty cents for six persons, and often less. These bills of fare are meant to show the kinds of food that are good for us, and are planned for busy women who can not give time to fancy cooking. Notice that although more money is spent in the second set than in the first set, the simple, inexpensive meats are still used. 8 No allowance is made for buying in quantities, the prices of butter and eggs are those of winter, and a careful housekeeper can probably cut at least one dollar from the week's expense if she knows how to plan. When making your plans do not cut down on milk or the muscle-makers, but try to save on pota- toes or change from one of the puddings to fresh or stewed fruit. Notice that there is no butter in plan for fourth and sixth days. This is made up by bacon, pork and cornmeal. All of these do the same thing for us that butter does — that is, make us warm. The main dish of each breakfast is a cereal (makes you want to work) with sugar, with bread or toast, and coffee for the old- er members of the family, and hot cocoa shells for the children. Each dinner has one substantial dish, either meat or some other muscle maker, and a starchy vegetable, such as potatoes or rice. Two or three times in the week there is a simple pudding and a fresh vegetable. The supper is simple, with one main dish and tea, and milk for the children. If you can spend more money, use it for fresh vegetables and simple puddings, rather than for more expensive meats. When you make changes in the bills of fare, do not leave out the muscle making food. When eggs are cheap, cut out i quart of milk and give each person an egg. The first set of bills of fare covers two separate weeks, the first in winter and the second in summer. The second column in the Bills of Fare gives the materials needed for the whole day, without trying to say just how much milk, tea, bread, butter, etc., should be used at each meal. FIRST DAY. Materials. Breakfast: Cost Corn meal mush Corn meal 2 lbs. 6 Milk — sugar Milk 16 Toast — buttered Sugar y2 lb. 3 Coffee — cocoa shells. Heart >4 ID Dinner: Rice ^ lb. 4 Beef heart Prunes i It). 8 Browned potatoes. Coffee 1-7 Xh. 3 Rice with sugar and cinna- Tea 2 mon. Bread Cocoa shells I Supper: Butter 14 lb. 9 Fried mush — molasses Bread — 2 loaves 10 Stewed prunes Potatoes 5 Tea — milk. Molasses 3 Bread and butter. .^ «n SECOND DAY. Breakfast: Cost Oatmeal Oatmeal 3 Milk — sugar — toast Milk 3 qts. 24 Coffee — cocoa shells. Sugar I lb. 6 Dinner: Bread 3 loaves 15 Stewed tripe Potatoes I qt. 10 Mashed potatoes Tripe 2 lb. 12 Bread — onions. Onions 5 Supper: Butter 14 lb. 9 Toast with grated cheese Apples 5 Apple sauce Coffee and tea 5 Milk. Cheese 5 $ .99 10 THIRD DAY. Breakfast: Hominy Hominy Milk — sugar — toast Potatoes Coffee — cocoa shells Milk Sugar Dinner: Bread Beef roll — gravy Chopped beef Mashed potatoes Codfish Bread and butter Coffee Supper: Cocoa shells Creamed codfish Butter Bread — butter — ^milk. Cost 3 lO 24 3 IS 18 10 3 I 9 $ .96 FOURTH DAY. Breakfast: Cost Bacon Ginger I Toast — coffee Bread 15 Cocoa shells. Bacon 10 Coffee 3 Dinner: Tea 2 Split pea soup — ^bread Cocoa shells I Rice with brown gravy Rice 4 Indian pudding. Peas 8 Corn meal I Supper: Molasses 5 Baking powder biscuits Flour 10 Sugar — syrup Sugar 6 Tea — milk. Onion I Milk 24 Pork 5 $ .96 It FIFTH DAY. Breakfast: Cost Oatmeal Oatmeal 3 Toast — coffee Milk 24 Cocoa shells. Sugar 3 Bread 15 Dinner: Coffee 3 Beef cutlets — bread Tea 2 Mashed carrots Cocoa shells I Rice pudding. Beef 18 Butter 9 Supper: Cocoa 3 Milk— toast Rice 4 Cocoa. Carrots 10 $ .95 SIXTH DAY. Breakfast: Cost Corn meal Cheese 10 Molasses Corn meal 3 Bread — coffee Molasses 5 Cocoa shells. Egg 2 Bread 15 Dinner: Coffee 3 Baked beans — pork Tea 2 Stewed tomatoes — Bread Cocoa shells I Corn starch pudding. Sugar 3 Beans 8 Supper: Pork 5 Toast with grated cheese Tomatoes 10 Creamed potatoes Cocoa 5 Cocoa. Potatoes 5 Milk 24 $1.01 12 SEVENTH DAY. Breakfast: Cost Cream of wheat Potatoes lO Milk — sugar Cereal 3 Creamed potatoes Milk 24 Coffee — Cocoa shells. Sugar 3 Dinner: Coffee 3 Pot roast of beef Tea 2 Mashed potatoes Cocoa shells I Creamed onions. Beef 36 Supper: Flour 5 Pancake s — sugar Onions 5 Syrup — milk — cold meat. Butter 18 SECOND WEEK. To be used when eggs and vegetables are cheap. $1.10 FIRST DAY. Breakfast: Materials. Cornmeal — pancakes Cakes Sugar syrup Sugar Cereal coffee. Coffee Dingier: Meat Beef soup with vegetables Beans Bean polenta Vegetables ■ Bread and butter. Butter Supper: Milk Meat loaf (soup meat) Jelly ' Bread and butter — jelly Bread Milk Cost 12 3 3 24 8 5 9 16 5 10 $ .95 1,1 SECOND DAY. Breakfast: Molded cereal Cereal Bananas Bananas . Boiled eggs. Eggs (6) Coffee Dinner: Salmon Creamed salmon on toast Bread Green peas Peas Bread and butter Butter Junket Junket Cucumbers Supper: Potatoes Bread and butter Cocoa Cucumber salad Parsley Creamed potatoes Oil and vinegar Cocoa. Milk Cost 3 5 12 3 15 10 10 9 5 3 5 5 I 2 i6 $1.04 Breakfast: Bacon Graham drop cakes Cereal coffee. Dinner: Mutton stew Boiled potatoes Huckleberry pudding Supper: Lentils with rice Bread and butter ■ Cookies - Milk THIRD DAY. Bacon Drop cakes Bread Coffee Stew Potatoes Berries Butter Rice Lentils Cookies Milk Cost 10 10 10 3 20 10 10 9 4 4 10 16 $1.16 14 FOURTH DAY. Breakfast: Cost Codfish hash Codfish 10 Buttered toast Bread 15 Coffee. Butter 9 Dinner: Coffee 3 Pan broiled meat cakes Chopped meat 20 Stewed potatoes Potatoes 10 Bread Milk 16 Boiled custard. Eggs (4) 8 Supper: Sugar 3 Salad of fresh vegetables Vegetables 10 Bread and butter Oil 2 Cocoa. Cocoa 5 $1.11 FIFTH DAY. Breakfast: Cost Rice and milk Rice 4 Prune toast Milk 16 Coffee. Prunes 8 Dinner: Coffee 3 Oxtail soup Codfish 8 Boiled hominy Potatoes 10 Bread and butter Oxtail 10 Scalloped apple. Hominy 4 Supper: Bread 15 Fish balls Butter 9 Bread and butter Apples 10 Cocoa Cocoa 5 Gingerbread. Gingerbread 15 $1.17 IS SIXTH DAY. Breakfast: Cost Oatmeal Cereal 3 ]\Iilk — sugar ■ Milk ' i6 Bakers' rolls Sugar 3 Dinner: Coffee 3 Turkish pilaf Rolls 10 Minced liver Rice 8 Bread and butter Liver 15 Tapioca pudding. Bread 15 Slipper: Butter 9 Sliced raw onions Tapioca pudding 10 Bread and butter Onions 3 Scalloped eggs Milk. Eggs i8 SEVENTH DAY. Breakfast: Fruit toast Berries Graham rolls — Milk Flour Dinner: , Milk Cream of pea Peas Baked hominy — Cheese Hominy Bread and butter Prunes Coffee. Butter Supper: Bread ^ Fried panfish ' Fish Potatoes Potatoes Bread and butter Cocoa Cocoa. Cheese Cost 10 8 i6 10 5 5 9 15 15 10 5 5 $1.13 i6 SECOND SET OF BILLS OF FARE This set of bills of fare, requiring an average daily cost of 23 cents per person or $1.38 for six, is planned for families who can afford an ample variety. Its purpose is to show that it is best to buy simple food, but to select such as will give us the most strength, even when it is not necessary to economize closely on the table. FIRST DAY Breakfast: Materials. Cost Oatmeal— milk — sugar 2 cups meal 2 Bread and butter Bread 8 Scrambled eggs Butter II Coffee 5 eggs 20 Dinner: Heart 20 Beef heart — stuffed Onions 10 Escalloped onions Potatoes 10 Browned potatoes Junket 10 Junket Apples 5 Coffee Cocoa 4 Supper: Flour 10 Cold sliced heart Baking powder I Catsup Milk 16 Baking Powder Biscuits Coffee 3 Baked Apples Sugar 3 Cocoa $1-33 t7 SECOND DAY Breakfast: Wheatena Corn bread Milk— Sugar Cereal Toast, buttered Milk Creamed codfish on toast jDUgar Coffee Bread Potatoes Dinner: Butter Baked haddock, tgg sauce Coffee Creamed potatoes — spinach 3 lb. haddock Bread and butter Spinach Apple pudding Codfish Pudding Supper or Luncheon: Apricots Corn bread Tea Lentil soup 2 eggs Stewed apricots ^ cup flour Tea Lentils THIRD DAY Breakfast: Cream of Wheat Cereal with dates Dates Bread and butter Bacon Liver and Bacon Liver Coffee Bread Dmner: Butter Pot roast of beef with car- Coffee rots and onions Pot roast Bread and butter Vegetables Sliced bananas — coffee ^ dozen bananas Supper: Cheese Milk toast Gingerbread Cheese, bread and butter Tea Gingerbread Milk Tea Cost 15 2 16 3 8 5 II 3 24 10 12 15 8 2 4 I 8 $M7 Cost 2 5 10 10 16 II 3 40 5 10 10 15 2 16 $1^ 18 FOURTH DAY Breakfast: Cost Pancakes Cakes lO Bread and butter Bread 8 Beef hash Butter II Coffee Tripe 12 Dinner: Parsley I Tripe stew Onion 2 Baked sweet potatoes Sweet potatoes 10 Bread and butter Pudding 10 Chocolate corn starch pudding Coffee 3 Coffee Cocoa 4 Supper: Cake 15 Cream of fish soup Sugar 3 Bread and butter Milk i6 Cabbage salad Cabbage 5 Cocoa — Cake FIFTH DAY $1.10 Breakfast: Cost Omelet 5 eggs 15 Creamed potatoes Potatoes lO Coffee Coffee 1 Dinner: Beans 8 Baked beans — ^pork Pork 10 Pickles Rice 5 Scalloped tomatoes Butter II Boiled rice Milk i6 Lemon jelly Can tomatoes 12 Supper: Lemon jelly 10 Salmon loaf Salmon loaf 21 Bread and butter Apples 5 Apple sauce Tea 2 Tea Sugar 2 $1.30 19 SIXTH DAY Breakfast: Oatmeal Cereal Milk — sugar Milk Bread and butter Sugar Baked Apples — coffee 2 lb. chuck Dinner: Carrots Meat pie Potatoes Creamed carrots Bread Bread and butter Butter Home made ice cream Coffee Coffee Ice cream Supper: Apples Cheese Fondu — fried Fondu potatoes Tea Bread and butter — tea Potatoes SEVENTH DAY Cost 2 i6 2 28 5 5 i6 II 3 20 10 15 $[.40 Breakfast: Cost Oatmeal Cereal 2 French toast Bread i6 Coffee Milk t6 Bread and butter Sugar 3 Dinner: Butter IT Corned beef Corned beef 25 Scalloped cabbage Cabbage 10 Potatoes Potatoes 5 Indian pudding — coffee Pudding 15 Supper: Oxtails 12 Oxtail soup Eggs^ 6 . Potato salad Cookies 10 Bread and butter Tea 2 Cookies — tea $1.^^ 20 FOOD FOR YOUNG CHILDREN Miss Farmer. From twelve to sixteen months. If perfectly well, the child may be fed at these hours: Breakfast 7 130 Dinner 2 130 Luncheon 11:30 Supper 5 130 Breakfast Cereal, well cooked, and strained with a very little sugar. Glass of milk. Luncheon Strained cereal one part, with top milk three parts. Dinner Soft cooked ^gg or beef or chicken or mutton broth. Slice of stale bread and butter. Steamed rice, junket or custard. Supper Same as luncheon. Sixteen to tzuenty-four months. Additions to breakfast Soft cooked egg. To Luncheon Bread and butter. To Dinner Baked potato, rice, beef juice. If for any reason, the child is not well, do not give this diet without advice of physician. FOOD FOR SCHOOL CHILDREN The good health of a grown person depends largely on the food he ate when he was a child. Children must eat at regular times, and should be given food that will make muscle and bone and flesh. 21 The breakfast of a school child should be : A plate of well cooked cereal, milk and sugar, a soft cooked tgg, bread and butter, milk or cocoa or cocoa shells. The dinner should be : Some meat cooked without grease, a baked potato, a fresh vegetable, a simple pudding, bread and butter. The supper should be : Bread and butter, stewed fruit, milk or cocoa. School children who are healthy may use all the bills of fare in this book. FOODS NOT GOOD FOR CHILDREN: Tea Pies Coffee Fried food Spices Pork Beer Veal Pickles HOW TO COOK MEAT The object of cooking meat is to make it tender and to keep 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 on a low fire. This will make it tender. Beef and mutton are the meats that are best for all persons. Meats, such as heart, liver, pork and kidney, should never be given to young children or persons who are not well. Pork should be used only in cold weather, and not frequently, even then. Fried Food If food is browned in the frying pan, be careful to have the pan just oiled with no loose grease, and to see that it is sizzling hot before the food goes in, otherwise it will be soaked with grease, and be very harmful. Do not fry steak. See direction for braising, p. 24, and for "pan broiling," p. 25. 22 To make soup, you need to draw out the juice. To do this, place the meat in cold water, bring to boiling 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. For stew, plunge meat in cold water, bring quickly to boiling point and let simmer, not boil, until tender. For pot roast, put meat into boiling water, then let simmer. Minced Liver • Boil liver one half hour, remove stringy portions and chop fine. Moisten with water, add butter, salt and pepper. Serve hot with toast or potatoes. * Beefs 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. Meat Pie Use stew, or remnants of cold meat covered with brown gravy, add a sliced onion, and if liked, two sliced potatoes. Place meat with gravy in baking dish, cover top with a baking powder biscuit crust, and bake in a hot oven. Corned Beef Hash Use equal parts of chopped meat and boiled potatoes, season, put in hot greased frying pan, moisten with milk, spread evenly and brown. Meat Soup or Soup Stock^ Best kind of beef, shin. Proportion — lean meat 2/3 — bone and fat 1/3. Wipe meat with damp cloth, cut lean meat in one inch pieces to draw out juice. Heat frying pan and brown 1/3 of the lean meat. Place fat, bone and remaining lean meat in kettle, cover with cold water, one pint to each pound of meat bone and fat, let stand one hour. Add browned meat and cook five or six * Home Science Cook Book. 23 hours at a low heat. Add vegetables, salt and flavoring during last hour of cooking. Cool and skim. Bits of cold meat, left over vegetables or cereals may be added to the soup. Irish Stew"^ Three pounds of lamb (or i^ lbs. of lamb and i^^ lbs. of beef) cover with boiling water and cook slowly two hours or until tender. After cooking one hour, add one half cup each of carrot and turnip cut in cubes, and one onion cut in slices. Fif- teen minutes before serving add four cups parboiled (to par boil, cook for lo minutes) sliced potatoes, thickened with one- quarter cup flour rubbed smooth in cold water. Add flour very slowly, stirring all the time. Season and serve with dump- lings. Dumplings'^ 2 cups flour ^ teaspoon ful salt 4 tsp. baking powder 2 " butter ^ cup milk. Sift dry materials, work in butter with finger tips, add milk slowly, toss on floured board, cut out, place on perforated pie plate, put plate over a kettle of boiling water, cover closely and steam twelve minutes. Pot Roast* Wipe meat, place in kettle, cover with boiling water, add i tsp. salt, a dash of pepper and a bit of bay leaf. Cook slowly until meat is very tender. Watch meat carefully and keep just enough water on it to prevent burning. Beef Cutlets Braised"^"^ Cut any inexpensive meat in pieces for serving, cover with brown gravy, bake in covered dish until meat is tender. Flank or chuck will do for this. Beef Roll • Hamburg steak, seasoned and make into firm roll, sear in hot fat, cover with brown gravy, place in covered pan, and bake for an hour and a half. * Miss Farmer. ** Home Science Cook Book. 24 Pan Broiled Meat Use chopped meat for this — form into cakes, season, sear; •cook on a sizzUng hot greased frying pan, turning until brown on both sides. Serve with brown gravy. Do not allow any loose grease in pan. Brozun Gravy 3 tablespoonfuls of melted fat (dripping) 3 tablespoonfuls of flour 2j4 cups of boiling water Brown fat, add flour, stir until smooth, add boiling water, •season, cook five minutes. Flank Steak Remove skin from flank steak, stuff with nicely seasoned, moistened crumbs, roll, tie and bake. Beef Loaf Equal parts chopped meat (stew meat) and bread crumbs. Season with salt and pepper, chopped onion &c., moisten with brown gravy, add any herbs if liked, add beaten egg and bake an hour in greased bread tins. Tripe Cut tripe in small pieces, add a white sauce, made as follows, and stew twenty minutes. Add seasoning. White Sauce for Tripe One tablespoon of melted dripping. One and one-half tablespoon ful of flour. Two cups of milk. Make this sauce the same as brown gravy. Braised Heart Cook as a pot roast or as follows : Clean and wipe heart, cover with boiling water, steam two hours; stuff with seasoned and moistened bread crumbs, place in baking dish, surround with brown gravy, cover dish closely and bake one hour. 25 DISHES TO TAKE THE PLACE OF MEAT Baked beans Split peas — mashed Stewed beans Macaroni and cheese Stewed lentils Rice, cheese and brown gravy Lentils with rice Eggs Split pea soup Fish. Boston Baked Beans. — Soak in cold water 12 hours, drain, cover with fresh water, cook slowly until tender. For one quart of beans, scald the rind of ^ of a pound of salt pork, make cuts in rind one half inch apart, put beans in pot, bury pork in beans. Mix i tablespoon salt, i tablespoon molasses, 3 of sugar and i cup of boiling water. Pour this mixture over beans, then add enough more water to cover and bake until brown on top. Bake slowly for at least three hours. * New York Beans. — Boil pork separately, and leave pot of beans and pork in oven only just long enough to brown the top. For these omit molasses.* Stewed Beans. — Soak any dried beans or peas for twelve hours. Parboil, drain, add more water, cook until tender. Season with butter, pepper and salt. Lentils zvith Rice ^/4 cup lentils (uncooked) ^/[ cup rice (uncooked) 4 tablespoons minced onion 3 tablespoons butter Salt and pepper. Cook rice and lentils as usual, leaving plenty of the broth with lentils, combine and season. Rice and Cheese zvith Brozvn Gravy. — Stir grated cheese into hot boiled rice, moisten with brown gravy. Pilaf To the rice and brown gravy add stewed tomatoes to taste. Macaroni and Cheese. — Cream boiled macaroni as creamed cod- fish, stir grated cheese through mixture while hot. * Miss Farmer. 26 Bean Polenta i^ cups white beans (before cooking) i^ tablespoons molasses }i teaspoon mustard 3 scant teaspoons butter 3 scant teaspoons vinegar ^/i teaspoon salt. Pepper. Soak the beans over night and boil till very soft, strain, mash and mix with molasses and spices, form in cakes and brown in a hot greased pan. Cheese Fondu I cup milk I cup bread crumbs J cup grated cheese Salt, pepper and mustard Soak bread crumbs in milk, heat, add chesee, season, and when cheese is melted and stirred through the crumbs, add beaten egg and remove from fire. Spread on crackers and toast. Hominy Baked with Cheese Prepare boiled hominy in the ordinary way; stir grated cheese (l4 lb. to 2 cups of cooked mush) through while hot, cover with soft bread crumbs dotted with butter, and brown in oven. FISH Serve fish once or twice a week instead of meat. Below is a list of moderate priced fish : ''Market Cod" 6 cents— 8 cents Haddock . 7 " Weakfish lo " Flounder lO " Porgies lo " 20 '* The "Market Cod" is only for boiling. 27 When cooking fish always save head and bones with some meat dinging to them, and make them into a fish stock. Fish stock is made just as meat stock is: cover bones and head with cold water; bring to boiling point and simmer one or two hours; this can be thickened with flour, seasoned with parsley, and, with milk added, it becomes a very good ''cream of fish." Add seasoning, milk and thickening to suit the taste. Boiled fresh cod or haddock: Cook in boiling salted water until flesh is tender. This may be served with a milk sauce, with one or two chopped hard boiled eggs in it. Fish may be baked, broiled or fried, but the richer varieties are expensive. Salmon Loaf"^ Mince one can of salmon and add one cup of stale bread crumbs, one Qgg beaten stiff, ^ cup milk. Season with salt, pepper and minced parsley, bake thirty minutes. Canned salmon is economical, as there is no waste. Codfish Hash 1 cup salt fish, shredded 2 cups diced boiled potatoes ^2 teaspoon of pepper j4 tablespoon of 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 pouring on boiling water until salt is washed out. Do not soak nor boil. Creamed Codfish 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. EGGS For a large part of the year eggs are very expensive, but during the months when they are reasonable in price, they * Home Science Cook Book. 28 should be used as often as possible, especially for children. Eggs do the same thing for us as meat, that is, give us strength. In cooking eggs take care not to use extreme heat, as this hardens the white and makes it indigestible. Scalloped Eggs ■ Chop hard-boiled eggs, moisten with white sauce, add equal parts soft crumbs and brown in oven, after sprinkling top with crumbs. Boiled Eggs Plunge eggs in boiling water, cover, place on back of stove and allow to remain for five to ten minutes, according to degree of hardness desired, or — place in cold water and bring to boiling point. Scrambled Eggs Break eggs into a bowl, add one tablespoon of milk for each Qgg, beat with fork, pour into greased frying pan, add salt and pepper, and cook until creamy, stirring constantly. Be very careful not to cook eggs until they are hard. Baked Custard * 2-3 cup scalded milk lYz tablespoon sugar Few grains of salt Nutmeg to flavor. Beat tgg slightly, pour on hot milk slowly, add sugar and flavoring, bake until firm in cups set in pan of hot water. Steamed Custard * Yolks of 2 eggs 2 cups scalded milk 4 tablespoons sugar )4 teaspoonful vanilla Few grains of salt. Yi tablespoon corn starch * Miss Farmer. 29 Beat yolks, add sugar and salt, stir constantly while adding hot milk, which has been thickened with corn starch. Cook in small sauce pan set in pan of hot water until mixture thickens and coating forms on a spoon. Strain and cool. SOUPS Directions for making beef soup are given in the chapter on meats (page 23). Vegetable soup may be made of dried vegetable pulp, with milk for a foundation, and fresh vegetables may be used in the same way. Split Pea Soup — i cup split peas 2^ qts. cold water I pint milk 1 onion 3 tablespoons melted dripping 2 tablespoons flour ij4 teaspoon salt pepper I 2 inch cube salt pork. Pick over peas, soak over night, drain, add cold water, pork and onion. Simmer three or four hours, or until soft, rub through strainer. Add fat cooked with flour, salt and pepper, seasoning and milk.* Baked Bean Soup — 3 cups cold beans 3 pints water 2 slices onion 2 cups strained tomato 2 tablespoons dripping 2 tablespoons flour seasoning. Put beans, water and onion in saucepan, simmer half an hour, strain, add tomato and salt and pepper. * Miss Farmer. 30 Tomato Soup — I can tomatoes I pint water 12 pepper corns bit of bay leaf 2 teaspoons sugar I teaspoon salt % teaspoon soda I teaspoon melted dripping 3 teaspoons flour I slice onion. Cook tomatoes, w ater and seasoning : for twenty minutes, strain, add soda , then flour and fat cooked together.* VEGETABLES During a large part of the year green vegetables are very ex- pensive, but they should be used as often as possible, as they are very valuable in keeping the blood in good order. Some vege- tables also contain mineral matter which is useful in building up the bones. Spinach, carrots and onions are among the most valuable. Lettuce, peas, string beans are also useful. A simple salad of fresh or cold cooked vegetables should be used as often as possible. Dress the salad with a dressing like this : French Dressing Yi teaspoon salt 34 teaspoon pepper 2 tablespoons vinegar 4 tablespoons olive oil Stir or beat material until well mixed. HOW TO COOK \^EGETABLES. Nearly all vegetables contain a woody substance which must be softened before the vegetable is fit for food. They also con- tain starch which if put to cook in cold water becomes like paste, but if started in boiling water is easily digested. Salt should be added at the start to improve the flavor. * Miss Farmer. 31 Dried vegetables should be soaked over night if possible. This shortens the time needed for cooking. Any cold boiled vegetables may be stewed in milk, according to- directions for creamed codfish. (See page 28.) FRUITS Bananas are nourishing, and if ripe will not harm any child who is strong and well. Baked Bananas Bananas can be very 4uickly baked. This makes them sweet and more easily digested. They are safe in this form for many children who would be injured by raw bananas. Peel before baking. Bananas With Lemon Juice Make a syrup of lemon juice and sugar. Pour over sliced bananas, cover with plate and let stand for thirty minutes. This is a good dessert. Dates Dates are nourishing and may be eaten with bread or added to cereals. Prunes Prunes are excellent for children. Wash the prunes and stew slowly until they will fall away from the stones. Dried Apples Dried apples make a good sauce and apple puddings. Scalloped apples and huckleberry pudding are prepared like apple pudding. Fruit Toast Any stewed fruit, sweetened and poured over toast, while hot. Watch the market and buy fruit fresh or dried, whenever you have a few cents to spare. 32 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 larger kettle containing boiling water, and cook several hours, according to kind. It may be cooked over night. (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 may be added to cooked mush. This makes a good dessert. Table for Cereals * Quantity I cup I cup I cup Water i-)4 cups Sy2 cups 4 cups Time 30 minutes. 3 hours. I hour. Kind Rolled oats Corn meal Hominy Boiled Rice I cup ric^, 2 quarts of boiling water, i tablespoon of salt. Boil rapidly until each kernel is dry and separate from the others. BREAD Home made bread is really cheaper than bakers', even when flour is high-priced, for it gives nearly twice as much real food. During the summer, when a fire is not kept, bread can be baked at almost any bakery for one cent a loaf. Rule — One loaf I cup lukewarm water ^2 teaspoonful salt yo teaspoonful sugar. * Miss Farmer. y2 yeast cake flour to make soft dough 33 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 bubles, shape into loaves, cover with melted fat, let rise one hour, then bake. Biscuits. * 3 cups flour 1 3^ tablespoon butter 3 teaspoons baking powder ^ cup milk or water I teaspoon salt i>^ tablespoon lard. Sift all dry materials together, chop in shortening, add liquid, pat out lightly and cut with floured glass. Ginger Bread — Sour Milk '^' 2 1-2, cups of flour i^ teaspoon fuls soda 2 teaspoonfuls ginger Yz teaspoon ful salt Sift dry materials together, mix sour milk and molasses, com- bine mixtures, add fat, beat vigorously and bake. I cup of molasses I cup of sour milk yi cup melted fat. Ginger Cookies * 2^2 cups flour I I tablespoon ful ginger I tablespoonful soda 2 I teaspoonful salt. Mix the same as ginger bread, being careful not to add too much flour; roll, cut out, and bake. cup of molasses cup of shortening- tablespoon fuls warm milk Hot Water Ginger Bread * 2}i cups flour I teaspoonful ginger ^ teaspoonful salt I teaspoon soda Heat fat in molasses, stir in the sifted dry ingredients, beat well and bake. * Miss Farmer. I cup of molasses ^ cup boiling water 4. tablespoon fuls melted fat. 34 Johnny Cake'^ iy2 cups of corn meal i cup of milk 2>^ cups of flour I cup of water y2 cup of sugar y. teaspoon ful of salt 8 teaspoon fuls baking powder 2 tablespoonfuls melted fat. Mix dry materials, stir into milk and sugar, add shortening and bake. Corn Meal Pancakes 2 cups flour 1/3 cup sugar y2 cup corn meal i ^gg i^ tablespoon baking powder i^ cups boiling water I teaspoon salt 114 cups milk 2 tablespoons melted fat. Stir corn meal into boiling water, add to milk in which Qgg and sugar have been beaten, combine with dry materials and fry the same as plain pancakes. '^ Pancakes. 3 cups flour 2 cups milk y cup sugar i ^gg iy2 tablespoon baking powder 2 tablespoons melted dripping I teaspoon salt Mix dry materials, beat milk and ^gg together and add to dry mixture, add fat and fry on a hot pan, greased with a bit of fat pork. Drop by spoonful and turn when bubbles form, browning both sides. * Fried Miish — Cold corn meal, hominy or oatmeal. Mush may be sliced and fried until brown in a little melted dripping. Serve plain or with molasses or sugar syrup.* Sugar Syrup — Boil i^ cups granulated sugar and i^ cups wa- ter for ten minutes, without stirring. * * Miss Farmer. 35 Oat zvafers i cup rolled oats ^ teaspoon salt 1 cup wheat cereal 6 tablespoons shortening, half 2 cups flour butter and half lard, hot 4 tablespoons sugar water Mix first five materials, rub in shortening, add just enough hot water to make dough hold together, roll as thin as possible, cut out and bake. Graham Drop Cakes [ i^ cups Graham flour Sift. J ]/> teaspoon salt [ y2 teaspoon soda 1 scant cup sour milk Mix into stiff batter. Drop by spoonfuls on buttered pan and bake fifteen minutes. WAYS OF USING SOUR MILK Sour Milk Johnny Cake * 2 cups sour milk i tablespoon suet I teaspoon salt 3 cups corn meal I teaspoon soda i cup flour. Mix and sift dry materials, stir into the milk, beat smooth, and bake three quarters of an hour. Sour Milk Ginger Bread * I cup molasses i^^ teaspoons soda 1 cup of sour milk 2 teaspoons ginger 2y2 cups of flour y2 teaspoon salt }4 cup suet Mix the same as Johnny Cake. Soiir Milk Pancake * 2^/2 cups flour i^ teaspoons soda y2 teaspoon salt i Q:gg. 2 cups sour milk Mix dry materials, add sour milk and beaten tgg. Bake on hot, greased griddle. * Miss Farmrr. 36 Corn Dodgers Equal parts of corn meal and boiling water, add salt, spread in a thin layer, on a shallow oiled pan. Bake half an hour, or until brown and crisp. Milk Toast Toast bread brown, and pour over it scalding, but not boiled, milk, which has been salted to suit taste. Brezvis Break stale bits of bread in small pieces, butter a hot frying pan, put in bread and cover with equal parts of milk and water. Cook until soft and add salt to taste. This is improved if brown bread is mixed with the white. DESSERTS. Desserts need not be expensive and the simple ones are valu- able, as they furnish two of the necessary kinds of food, sugar and starch. Bread and jelly or bread and molasses make a good dessert for children. Junket This makes a nourishing, inexpensive dessert. Buy a package of Junket tablets at the drug store, this will cost ten cents. Fol- low directions very carefully. Dissolve one tablet in one tablespoonful of luke-warm water. Stir this into one quart of luke-warm milk, sweetened and flavor- ed to taste ; pour into cups and let stand in warm place until thick and creamy. Do not shake cups or junket will be spoiled. Gelatine Desserts These are healthful and the plain ones are not expensive. Lemon Jelly 2 tablespoons granulated gelatine soaked in ^ cup cold water. 2^ cups boiling water I cup sugar ^ cup lemon juice Dissolve gelatine in boiling water after soaking in cold water, strain, add to sugar and lemon juice, then cool. 2>7 PUDDINGS Baked Indian Pudding. I qt. milk boiling ^ cup sugar 54 cup corn meal scalded in y2 cup molasses the milk J4 teaspoon salt a little ginger, mix in order s^iven and bake three hours fe' Rice zvith Sugar and Cinnamon Plain boiled rice makes a good dessert sprinkled with gran- ulated sugar, which has been mixed with ground cinnamon to suit the taste. 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. Cornstarch Pudding. I qt. scalded milk ^4 teaspoon salt ^ cup cornstarch i teaspoon vanilla or a little j4- cup 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. Chocolate Pudding. Melt 3 tablespoons cocoa, add sugar and 1-3 cup boiling water, stir into boiling pudding (cornstarch) before adding the egg. Sauce. Scald one pint milk, add to one beaten egg, sweeten to taste cook 3 minutes. Tapioca Pudding. 5 tablespoons pearl tapioca ^ cup molasses I qt. scalded milk 3 tablespoon fuls butter 4 tablespoonfuls corn meal i^i teaspoon salt. Soak tapioca two hours in cold water to cover, pour scalded 38 milk over cornmeal, molasses, butter and salt, cook over water for twenty minutes, add tapioca drained from water, bake one and one quarter hours in slow oven. Apple Pudding ^ When apples are cheap, an excellent pudding may be made as follows : 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 apples, 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. DRINKS Water is very necessary to the health of the body; you should drink at least four glasses a day. Nearly everyone uses either tea or coffee. These will not harm grown people, if they are used moderately, but children should never have either tea or coffee. WHY TEA AND COFFEE HARM CHILDREN I. Tea and coffee give a feeling of rest when insufficient food has been taken. This is what we call stimulation. What we mean is that the nerves have been acted upon so that we feel refreshed although we have received no real strength such as comes to us from food. When children's nerves are abused in this way, they will be irritable and weak, and apt to become ill. 2. Tea and coffee, if used to excess, weaken the kidneys. 3. Coffee affects the heart and is dangerous if the heart is weak. Badly made tea is a real poison for both children and grown people. Follow directions very carefully. DRINKS IN PLACE OF TEA AND COFFEE Milk — A real food. Makes blood and strength. 39 *' Cambric Tea" — Equal parts of hot milk and water sweetened to taste. Cocoa — A food drink. Makes flesh, heat, and strength. Cereal Coffee — A drink for variety. Will not affect the nerves. Cocoa Shells. — The outside of the cocoa bean ground fine, not a food, but an excellent drink. RULES FOR MAKING HOT DRINKS Coffee. — I heaping tablespoon of coffee for each cup. Measure amount of water needed, add half of this cold to coffee, stirring it thoroughly, let other half of water boil, and add to coffee as soon as the cold water has come to a boil, boil ten minutes, let stand ten minutes, pour one tablespoon of cold water down spout to settle coffee. Always scald coffee pot after using. Tea. — Scald teapot, put in it i teaspoon tea for each cup required, pour required number of cupfuls of boiling water on tea, let stand three minutes and serve. Never boil the tea. Cocoa Shells. — i cup shells, 3 pints water ; boil slowly two hours, strain and serve with milk and sugar. The strength of the drink may be changed to suit the taste. Cocoa — one cup. — i tablespoon cocoa mixed with ^ tablespoon sugar. Stir in enough boiling water to make a paste, add y2 cup boiling water, cook fifteen minutes, add ^ cup milk and serve. Cereal Coffee. — Follow directions on package if the coffee is to be strong. Many find that half the quantity spoken of on the package will make a satisfactory drink. SUMMER DRINKS AND ICE CREAM Syrup for fruit drinks To boiling water add an equal quantity of sugar, stir until sugar is dissolved, then boil for ten minutes without stirring. Cool and put away in bottles. 40 Lemonade lYz tablespoons syrup, 2 tablespoons lemon juice, % cup cold water. Mix syrup and lemon juice, and add cold water. Orangeade may be made in the same way. Very refreshing summer desserts may be made from a frozen mixture of water, fruit juice and sugar. Lemon Water Ice 4 cups of water 2 cups of sugar ^ cup of lemon juice. Make a syrup by boiling water and sugar twenty minutes, add lemon juice, cool, strain. To Freeze — Place mixture in a small granite pail, place pail in larger pail, with layer of chopped ice under inside pail, then pack space between pails with coarse salt and chopped ice, three cups of ice for each cup of salt. Turn inner pail con- stantly until mixture begins to freeze, then scrape from sides of pail, continue freezing, scrape again, and so on until thick. Home Made Ice Cream A simple boiled custard may be frozen according to directions for freezing lemon ice, and is nourishing and inexpensive when eggs are cheap. 14 cup flour I cup sugar 2 teaspoons vanlla i qt. milk 2 eggs Scald milk, dissolve sugar in hot milk, thicken with flour which has been rubbed smooth in a little cold milk. Cook over boiling water twenty minutes, add beaten eggs, cook three minutes, add vanilla; cool and freeze. THE KITCHEN Sweep daily — first covering all food. Pantry shelves should be kept well scrubbed. 41 The kitchen sink needs special care. Keep it absolutely free from refuse and grease. Two or three times a week pour round the drain a solution of washing soda in boiling water. The Kitchen Cloths Unclean dish cloths cause disease. After each using, dish cloth and towels should be washed in soap and water and rinsed in scalding water, then dried thoroughly. This treatment will keep them sweet and clean. Insects Perfect cleanliness will help you to keep free from water bugs, but if they do get into the kitchen, they may be driven away by sprinkling powdered borax in all crevices around the sink. Be careful to keep all food under cover, as the odors of food attract bugs quickly. Rules for Care of Refrigerator ( 1 ) Keep ice-box free from the dirt and sawdust which clings to the ice. (2) Once a week, cleanse all parts of the food compartment with soap and hot water. (3) Never put warm food away in the refrigerator. (4) Do not allow milk and butter to stand uncovered beside fruit or vegetables, as they will absorb flavors and odors. (5) Keep dishes absolutely clean. (6) Go through the refrigerator every day, to use up remnants of food while still fresh, and to keep every part in order. WASTE Be careful not to waste any food. Use trimmings of meat for soup. Save dry bread for making dried crumbs to be used in many ways. Use small amount of cereals and vegetables in soup. 42