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COPYRIGHT DEPOSIT.
DOMESTIC SCIENCE
A TEXT IN COOKING
AND
SYLLABUS IN SEWING,
Prepared for Use in the Kansas City Ele-
mentary Schools, Yet Eminently Fitted
for Home Work; Containing, in Un-
technical Language, All the
Fundamental Theories of
Foods and Their
Functions,
Together with More than Two Hundred Recipes
and Thirty Illustrations Designed to Demon-
, strate Those Theories and to Make
a Comprehensive Cook Book
for School, College, and
Family Use.
SECOND EDITION,
REVISED AND ENLARGED.
BT
GERTRUDE T. JOHNSON
Published by
THE BURTON PUBLISHING CO.
Kansas City, Mo.
igii
.^^
vy: After removing the meat, pour
the fat from the pan Use 1 tbsp. fat and 1 1-2 tbsp flour
for each cup of gravy desired Put fat in pan, add the flour,
and stir over a hot fire until well browned. Add the boil-
ing water gradually boil 3 minutes, season to taste with
salt and pepper and strain.
Lesson 14.
The Flesh of Fish is the animal food next in im-
portance to that of birds and animals (and with few ex-
ceptions, it is more digestible than these). Salmon; mack-
erel, and eels, are exceptions and should be eaten with
consideration of this fact. The flesh of white fish is very
easily digested.
To obtain from fish its greatest flavor, it should be
eaten fresh and in season
To Determine the Freshness of Fish- Examine
the flesh, it should be firm. The gills should be red, the
eyes bright and full and there should be no unpleasant odor.
If the fiesh of the fish can be readily crushed by gentle
pressure of the thumb and finger, it is not fresh, and not
suitable for food. Fish containing a large proportion of fat
18 less digestible than the lean varieties. Drying, salting:
smoking, and pickling, each, serves to harden the fibres and
to render them less digestible.
COOKING 73
Broiling and baking are the best methods of cooking
fish. Hot water and cold water have the same effect on fish
as on meat. In boiling fish, the water should be just below
the boiling point when the fish is put in, as the motion
serves to break the fish. The temperature of the water
should then be lowered, and the fish cooked until the flesh
readily separates from the bones. Fish should always be
thoroughly cooked, as a precautionary measure. Cloths and
kettles used in cooking fish should be boiled, after use, in a
solution of sal soda and water.
Filling for a Baked Fish: 1 c. fine bread crumbs,
1-4 tsp. pepper, 1 tsp. chopped onion, scalded, 1 tsp. lemon
juice, 1-4 tsp. salt, 1-4 c. melted butter. Water to moisten.
Mix the ingredients thoroughly. Use enough liquid to
make filling stick together. The foregoing quantities are
sufficient for a fish weighing from 3 to 4 pounds.
Baked Fisk: Wipe the fish and cut off the fins. Fill,
and sew together; dredge with flour, put bits of butter on
outside, and bake in a hot oven. When the flour is brown,
baste the fish, and repeat every ten minutes. Cook until
the flesh is firm, and, on being touched, separates easily from
the bones. Remove from the oven, lay the fish on a hot
platter, and serve with fish sauce or tomato sauce. Do not
cut through the large bone. Any fish may be baked without
filling.
Sauteing Fish: Clean fish and wipe dry. Sprinkle
with salt, dip in flour or crumbs, then in egg, beaten with
crumbs. Place a small amount of fat in a frying pan, heat
hot, lay in fish, fry until brown on one side, turn, and fry
until brown. If preferred, the fish may be rolled in corn
meal instead of flour.
Lesson 15.
Boiled Fish; Wipe the fish or slice of fish, carefully,
with cloth wrung out of cold water. If a fish is to be cooked,
remove head and tail. Place the fish on a plate, and tie the
plate in cheese cloth. Lower plate into kettle or sauce pan
containing a sufficient amount of salted, boiling water to
74 DOMESTIC SCIENCE
cover the fish well. Allow the kettle to stand where the
water will remain slightly below the boiling point, but will
not boil. When the flesh will separate easily from the
bones, lift the plate carefully from the kettle, drain the water
from the fish, and place the fish on a heated platter. Re-
move the skin. Serve hot, with a sauce.
Fish Sauce: 2 tbsp. butter, 1-2 tsp. salt, 3 tbsp. flour,
1-4 tsp. pepper, 1 1-2 c water from fish.
Combine ingredients as in making white sauce.
Egg Sauce for Fish: To the foregoing recipe, add
one hard-boiled egg, chopped or sliced.
Creamed Fish: Separate the bones and skin from the
boiled fish, and heat the fish in thick white sauce. Serve
plain or on toast.
Fish Hash: Combine equal parts of mashed potatoes
and cooked fish. Season with salt and pepper to taste.
Shape into balls, flatten, and saute in a well greased pan,
browning both sides.
Lesson 16.
Creamed Cod Fish: 1 c. salt cod fish, 2 tbsp. butter,
1 c milk, 2 tbsp. flour, 1 egg, 1 spk. pepper.
Pick the fish into small pieces and let it stand covered
with fresh water, lukewarm, until softened. Drain, melt the
butter, add the flour and pepper, and stir until smooth; then
add the milk slowly. Let it boil a moment, add the egg,
slightly beaten; add the fish; re-heat, and serve on toast or
with mashed potatoes.
Lesson 17.
Cod Fish Balls: 4 medium-sized potatoes, 1 egg,
1 1-3 c. shredded cod fish, 2 tsp. melted butter, pepper.
Fare and boil the potatoes. Soak the fish in cold
water 10 minutes, to draw out the salt; press it in a fine
strainer. When the potatoes are soft, drain, and dry in the
kettle. Add the fish to the potatoes, and stir the mixture
over the fire, to dry. When sufficiently dry, add the salt
and pepper, the butter, and the egg well beaten. Mix to-
COOKING 75
{ether, thoroughly. Take up a tablespoonful at a time, shape
into round cakes, flatten slightly, and drop carefully into
deep, hot fat. If the balls crumble, add more egg to the
mixture. When well browned, remove from fat, and place
on a clean brown paper to drain. Serve hot.
In place of shredded flsh, 1 c. ordinary dried fish may
be used. Wash it, remove the bones, cut into fine pieces,
and cook with the pared potatoes. The advantage in using
the shredded fish is that it does not need to be previously
cooked.
Fried Fish: Select small, fresh fish, and cook whole;
or large fish, and remove bones, cutting the flesh in slices.
Season with salt and pepper, and roll in corn meal, flour, or
bread crumbs mixed with egg. One-half corn meal and one-
half flour may be used. Drop into hot, deep fat; then drain
on paper. Serve on a hot dish.
Lesson 18.
Oysters, clams, mussels, and scallops, are salt water
shell fish belonging to the family of mollusks or soft-bodied
animals. Oysters have about the same composition as milk;
containing carbo hydrate matter, which most animal foods
lack. They are nutritious and easily digested, especialy when
eaten raw. Cooking converts the oyster into an indigestible,
leathery mass.
Oysters are "in season" from September to May.
During the summer months they are flabby and of poor
flavor; although wholesome, if fresh.
To Open Oysters: Put a thin, flat knife under the
back end of the right valve, and push forward until it cuts
the strong muscle which holds the shells together. The
valves may then be separated.
To Clean Oysters: Place oysters in a wire strainer,
and allow the liquor to drain into a bowl, to be used later.
Pick over the oysters carefully; taking them one at a time in
the fingers, to remove all bits of shell or seaweed. Pour over
the oysters one cup of cold water for every quart of oysters,
shaking them gently, to wash. Drain quickly.
76 DOMESTIC SCIENCE
Stewed Oysters: 1 pt. oysters, 1 tbsp. flour, 2 tbsp.
butter, 1 cup milk, 1-2 tsp. salt, 1-8 tsp. pepper.
Heat the milk in stewpan to boiling point. Heat the
reserved liquor to boiling point, and strain it through double
cheese cloth. Add the oysters to the liquor, and cook until
they are plump and the edges curled; no longer. Remove
the oysters with a skimmer, placing them in a tureen with
butter, pepper and salt. Pour the liquor over the oysters.
Add the hot milk. Serve with oyster crackers.
Lesson 19.
Poultry; The term "poultry," includes chickens or
fowls, turkeys, ducks, and geese. The flesh of poultry is very
nourishing. Birds like the common fowl, guinea fowl, and
turkey, which have a white flesh, are the most digestible,
being tender and of a delicate flavor. A young well-fed
chicken is the most digestible of animal foods. The short-
legged fowls arc more delicate in flavor. The flesh of ducks
and geese is more difficult of digestion. Fowls should be
cooked in water, to make them tender. Young chickens may
be broiled or roasted. A chicken is known by soft feet, smooth
skin, and soft cartilage at the end of the breast bone. An
abundance of pin feathers always indicates a young bird,
while the presence of long hairs over the skin indicates age.
In a fowl, the feet have become hard and dry, with coarse
scales, and the cartilage at the end of the breast bone has
become ossified, or turned to bone.
Fried Chicken: Clean, singe, and cut in pieces, a
young chicken. Plunge into cold water, drain, but do not
wipe. Sprinkle with salt and pepper, and roll in flour un-
til thickly coated. Place three tbsp. fat in frying pan, and
lay in the pieces of floured chicken. Cock slowly until
tender and well browned. Serve with white sauce made of
milk.
Lesson 20.
Roast Chicken: Dress, clean, stuff, and truss a
chicken. Place on its back on rack in dripping pan, rub
COOKING 77
entire surface with salt, and spread breast and legs with three
tablespoons butter, mixed with two tablespoons flour and
rubbed till creamy. Dredge bottom of pan with flour. Place
in a hot oven. When flour is well browned, reduce the
heat, then baste. Baste every ten minutes until chicken is
cooked. For basting, use one-fourth cup butter melted in
two-thirds cup boiling water. After this is all used, baste
with the fat in the pan. If necessary to prevent the flour's
burning, add one cup boiling water in the pan. Turn chicken
freely, while cooking, that it may brown evenly. If a thick
crust is desired, dredge with flour two or three times during
the cooking.
To make a glazed surface, omit the flour, and spread
the surface with butter, basting as before .
When the breast is tender, the bird is sufficiently cooked.
A four-pound chicken requires about one and one-half hours.
Stuffing for Roast: 1 cup cracker crumbs, 1-3 cup
butter, powdered sage or marjoram, salt, pepper, 1-3 cup
boiling water.
Place the seasonings in the cracker crumbs, melt the
butter in the hot water and pour over the crackers and
seasonings. Mix thoroughly with the hands, to a pulpy mass.
Place in the chicken. If any remains after filling the chicken,
it may be placed in the pan, at one side.
Gravy for Roast: Pour in the liquid from the pan
in which the chicken has been roasted. Skim four tablespoons
fat from the liquid; return this fat to the pan; stir into it four
tablespoons flour; brown. Add two cups of the stock in which
giblets, neck, and tips of wings have been boiled. Cook five
minutes; season with salt and pepper, then strain. The
remaining fat may be used for sauteing sliced potatoes.
For Giblet Gravy, add to the foregoing the giblets (heart,
liver and gizzard), finely chopped.
Lesson 21.
Green Vegetables are less nutritious than roots and
tubers. They are valued as foods, mainly for their minerals
78 DOMESTIC SCIENCE
and their flavors. They contain only from 11-2 to 4 per
cent, of proteids, and 90 per cent, of water. Before using,
green vegetables should be carefully cleaned, not only by re-
moving the dead and decaying parts, but by careful washing.
A soaking in salt water is also desirable, to destroy any germs
that may be hidden among the leaves, etc Of all green
vegetables used for food, the cabbage tribe is the largest. This
natural order does not contain a single poisonous plant, but
many varieties much used for food; as cabbage proper, cauli-
flower, kale, etc
All of the plants of the cabbage tribe contain sulphur.
This is what gives the strong odor perceived in cooking.
Cabbage is most digestible when young, and eaten raw, with
vinegar.
Tomato Salad: Pour boiling water over four large
tomatoes, and let them stand a few minutes. Pour off, and
add cold water. Slip off the skins, slice, and set away to
cool. Serve with a cold dressing. The slices may be laid on
lettuce leaves before adding the dressing.
Mayonnaise Dressing: 1 tsp. mustard, 1 tsp. salt, 1
tsp. powdered sugar, 1 spk. cayenne, yolks of two eggs, 2
tbsp. lemon juice or 2 tbsp. vinegar, 1 1-2 cup olive oil or
peanut oil.
Mix dry ingredients, add yolks of eggs. When well
mixed, add 1-2 tsp. of vinegar. Add oil gradually, drop by
drop at first, stirring constantly. As the mixture thickens,
thin with vinegar or lemon juice. Add the oil and vinegar
or lemon juice alternaterly, until all is used, stirring or
beating constantly. If the oil is added too rapidly, the
dressing will have a curdled appearance.
The bowl containing the mixture should, if possible, be
placed in a larger bowl containing crushed ice, to which a
small quantity of water has been added. The oil should be
thoroughly chilled before adding to the dressing.
Lesson 22.
Cake tn general may be divided into two classes; cakt
made with butter, and "sponge" cake, made without butter.
COOKLNG 79
Plain Cake: 3 tbsp. butter, 1-2 cup pulverized sugar,
1 egg, 14 cup milk, 1 tsp. baking powder, 3-4 cup flour, 1-8
tsp. spice or 1-4 tsp. vanilla.
Sift together the flour, oaking powder, and spice.
Cream the butter, and work the sugar into it gradually.
Separate the yolk and the white of the egg; beat the yolk well
and pour the milk into it. Add portions of this mixture and
the dry ingredients alternately, to the creamed butter, and stir
well to make a smooth batter. Beat the white of the egg until
stiff, and fold it lightly into the batter. Bake from 20 to 35
minutes. "Try" with a clean straw or a flne skewer. If the
straw is free from dough when it is removed from the cake,
no further baking is required. Remove the cake from the
pan; let it stand a few minutes, if baked on a greased paper,
before removing the paper, After cooling, it may be iced.
If granulated sugar is used, add 1-8 up of flour to the amount
given in recipe.
If fruit is desired, currants, raisms (quartered and seeded),
or citron sliced, may be rolled in flour and added to the
dough just before baking.
To make marble cake, take out part of the batter and
stir a little cocoa into it. Spread half the light batter in the
pan, then scatter in the dark batter, and add the remainder
of the light.
Lesson 23.
Sponge Cake, proper contains no "leavening" proper-
ties, but is made light by the quantity of air beaten into both
the yolks and the whites of the eggs, and the expansion of this
air and the steam, by the heat during baking. (Review
leavening.)
Cheap Sponge Cake: Yolks 3 eggs, 1 cup sugar, 1
tbsp. hot water, 1 cup flour, 1 1-2 tsp. baking powder, 1-4
tsp. salt; whites of 3 eggs, 3 tsp. vinegar.
Beat yolks of eggs until thick and lemon-colored. Add
sugar gradually, and continue beating; then add water, flour
mixed well with baking powder and salt, whites of eggs
beaten stiff, and vinegar. Bake 35 minutes in a moderate
80 DOMESTIC SCIENCE
oven in a buttered and floured cake pan.
Sponge Cake: Yoke of 6 eggs, 1 cup sugar, 1 tbsp.
lemon juice. 1 2 lemon rind, grated, 1 cup flour, 1-4 tsp. salt
Beat the yolks and the whites of eggs separately, as in
previou' iccipc Add the sugar to the beaten yolks, gradually,
beating^ constantly. Add the lemon juice, rind, and beaten
whites to the yolks. When the whites are partially mixed
with the yolks, remove the beater, and carefully cut and fold
in the flour mixed with sifted salt. Bake 1 hour in a slow
oven, in deep pan.
Lesson 24.
Doughnuts: 2 cups flour, 1-4 c. sugar, 1 egg, 4 tsp.
baking powder, 2 tsp. melted butter, 1 tsp. salt, 1-4 tsp.
cinnamon, sweet milk.
Sift the dry ingredients, add 1-2 c. milk to the egg, well
beaten; combine the mixtures. Stir in more milk to make
a soft dougjs Roll 1-4 inch thick, cut, and fry in deep fat,
lard, or cooking oil
The fat should be "smoking" hot, but care should be
taken that it does not burn the doughnuts before they are
cooked through. Try the heat with a small piece of dough,
before putting in the doughnuts. It should brown nicely by
the time one can count sixty. Keep the fat at the same
degree of heat. The dough cools it rapidly. Drain the
doughnuts on paper, before placing in a vessel together.
Lesson 25.
Indian Tapioca Pudding: 6 tbsp. granulated tapioca,
4 tbsp. Indian meal, 2 tsp. butter, 1 tsp. salt, 1 qt. milk, 1-4
cup molasses.
Soak the tapioca in cold water. Soak the meal in 1-4
cup milk; heat the rest of the milk. Mix together the tapioca,
meal, butter, and salt, then add the hot milk and the mo-
lasses; mix thoroughly; bake about one hour in a buttered
baking dish. Serve with cream.
Apple Tapioca Pudding. 3-4 cup granulated tapioc?,
1 qt. hot water, 1-2 tsp^ salt, 6 or 7 apples, 12 cup sugar,
cinnamon, or nutmeg.
COOKING 81
Pick over the tapioca, pour on hot water, add salt, and
cook until clear, stirring frequently. Core and pare apples,
arrange in buttered pudding dish, fill the cavities with sugar,
pour over the tapioca; bake in moderate oven till apples are
soft. Serve with sugar and cream.
Lesson 26.
Milk Toast: 1 pt. scalded milk, 2 tbsp. butter, 2 tbsp.
flour, 1-2 tsp. salt, cold water, 6 slices dry toast.
Add cold water gradually to flour to make a smooth
paste. Place the milk in a stew pan over the fire, add
butter and salt. Stir in the paste slowly, and stir the
thickened milk constantly until it boils. Remove from fire.
Place slices of toast in the sauce, and remove to serving dish
when soft. Pour the remaining sauce over all.
Tomato Milk Toast: 1 1-2 cup stewed and strained
tomatoes, 1 cup scalded milk, 1-4 tsp. soda, 3 tbsp. butter, 3
tbsp. flour, 1-2 tsp. salt, 6 slices toast.
Melt butter in saucepan; when hot, add flour and salt,
stir in tomato, to which the soda has been added, gradually;
then add milk; allow to boil, place slices of toast in the
sauce. Serve immediately.
Lesson 27.
Planning, Cooking, and Serving a simple lunch,
using dishes the pupils have already learned to prepare.
This lunch should be a lesson in economy, as well ai t
lesson in cooking.
Lesson 28.
Yeast is a vegetable germ or plant of the fungus family,
to which mushrooms and toadstools belong. Yeast plant needs
no light, and it grows and multiples rapidly. It is the sim-
plest form of vegetable life, being only a small cell with a
thin skin and full of liquid which contains the germ of life.
The yeast plant is is generally oval in shape, and so small
that it can not be seen without a very strong microscope. It
multiplies by sending out buds, which increase in size and
82 DOMESTIC SCIENCE
finally separate from the plant and become new» growing
plants. Yeast plants float in the air as "wild yeast." They
float into all places where "dust" may float, and when they
fall into the proper food for their nourishment, they begin
to absorb the food and grow; then the substance into which
they have fallen begins to "ferment" and, later, to "sour."
Yeast is cultivated, like other plants; and yeast in three
different forms, dry, liquid, and compressed, is an article of
commerce. Compressed yeast, in cakes, is the form con-
sidered the most convenient and satisfactory at present. This
should be fresh. Its freshness may be tested by its light
color and the absence of dark streaks.
The yeast plant is killed at 212 degrees, Fahr., boiling
point. It grows best at a temperature between 72 degrees
and 90 degrees, and in a substance that is moist, sweet, and
nitrogenous (glutinous); hence, all these conditions must be
carefully considered in making bread.
Bread dough is the best soil for growing yeast The
yeast changes some of the starch into a kind of sugar, and
then the sugar into a gas (carbon-dioxide), and alcohol. The
gas, being lighter than the dough, and constantly expanding
by the heat, struggles to escape, and thus pufl^s up this elastic,
glutinous mass to two or three times its original size. As
this process produces alcohol in the bread, its called alcoholic
fermentation. When the dough is sufficiently "light," it is
kneaded, to press out some of the gas, and then baked. In
the heat of the oven, the alcohol escapes; some of the starch
on the outside is changed to a gummy substance called dex-
trine, which forms the crust. If the bread dough is allowed
to stand too long in the process of fermentation, acetic (acid)
fermentation begins; and we say the dough is "sour."
Bread is Baked.
1. To kill the lerment
2. To make the starch soluble.
3. To drive off alcohol and gas.
4. To form a brown crust.
5. To make it palatable.
COOKING 83
White Bread (Quick Process): (For Slow Process,
see Appendix). 1 tbsp. sugar, 2 cups boiling water, 1 tbsp.
shortening, 1 yeast cake mixed with 1-4 c. lukewarm water,
11-2 tsp salt, about 6 c flour.
Put salt, sugar, and shortening into mixing bowi, pour
on the hot water. When cooled to lukewarm, add the dis-
solved yeast. Add five cups sifted flour, stir until smooth;
then add enough more flour to make dough sti£F enough to
knead. Turn on floured board, knead until it is smooth
tnd elastic to touch, and will not stick to the board or hands.
Return to the bowl, cover closely, and let it stand in a warm
place (about 75 degrees Fahr.) until double in bulk (from
two to three hours). Knead again until fine grained, using
as little flour as possible. Shape into loaves, place in greased
pan, cover and put in a warm place. When double in bulk
(about one hour) bake in hot oven, from 50 to 60 minutes.
Remove bread from pans as soon as taken from oven. Rub
the crusts with melted butter. Place loaves so that the air
can circulate all around them until cool.
Lesson 29.
Second lesson on "quick process." Moulding the bread.
When, on slicing bread, it is found to be very porous,
the pores being large, it is because of too little kneading.
Lesson 30.
Baking of white bread. See Appendix.
Lesson 31.
Raised Muffins: 2 c. milk, 1 tbsp. butter, 3 c. flour,
1-4 yeast cake, 1 tsp. salt.
Scald the milk, add the butter, and allow to cool to
lukewarm. Stir in the yeast, salt, and flour, and beat foi
five minutes. Cover, and allow to rise until double its bulk.
Add flour to make a soft dough. Divide and roll into balls.
Place in deep gem pan, cover, and allow to rise to double
bulk. Bake about 1-2 hour.
84 DOMESTIC SCIENCE
Lesson 32.
Parker House Rolls: 1 c. scalded milk, 1 c boiling
water, 2 tbsp. butter, 2 tbsp. sugar, 1 1-2 tsp. salt, 1 yeast
cake, 5 to 6 c. sifted flour.
Put the milk, water, butter, sugar, and salt into a mixing
bowl. When lukewarm add the yeast cake, and mix until
smooth, then add 3 c. of flour. Beat thoroughly, cover, and
let rise until sufficiently light. Add enough more flour to
make stiff enough to knead. Knead until smooth and
elastic, cover, and let rise again. When double its bulk,
knead again, and shape into oval biscuits one-third of an
inch thick. Make a deep crease through the middle of each
with the handle of a case-knife previously dipped in flour,
rub melted butter over one-half the biscuit, fold over double,
and press the edges together. Place on a buttered pan, one
inch apart, cover, and let rise until light. Bake in a
hot oven from 12 to 15 minutes.
Lesson 33.
Preserving, in the ordinary sense of the word, means
cooking in sugar syrup, according to special directions; but
the word "preserve" means "to keep from spoiling;'* and
there are various methods by which foods may be preserved;
as, by drying, salting, pickling, smoking, canning, packing in
oil, cold storage, etc., as well as by the use of sugar. Fruit
Juice is preserved in the form of jellies.
General Directions for Jellies: Select fruit some-
what under-ripe; boil until the juice may be pressed out
easily. Drain, or press out the juice. Measure the juice
and an equal quantity of sugar. Boil the fruit juice 20
minutes. Skim well. Heat the sugar, stirring occasionally
to prevent burning. Add the heated sugar to the cooked
juice, stir until dissolved, then boil until the compound
thickens (jellies) when tried on a cold plate. Strain jelly
into heated pitcher and pour into heated glasses. Set away
to cool and harden. Pour over each glass enough melted
paraffine to cover thoroughly, or use tin or paper covers, or
COOKING 85
both. To cover with paper, cut circular pieces of paper
larger than the top of the glass by one inch in diameter.
Cut slits around the edge, about one-fourth iiich deep, place
over the glass, and fasten with white of an egg. Keep glasses
in a cool, dry place. Jellies should not be made in tin. An
agate, porcelain lined, or granite-ware preserving kettle should
be used.
Cranberry Jelly: Use only firm berries. Pick over,
wash, and measure. Cook with half as much water as berries.
Boil rapidly 10 minutes. Strain, but do not press; add one-
half as much sugar as juice obtained; boil rapidly 10 minutes,
pour into moulds, and cover.
Lesson 34.
Preservation by Canning: The addition of mild
preservatives, as sugar, salt, vinegar, etc., makes it possible to
preserve many kinds of food; but these preservatives not only
change the flavor of the food, but in many cases they render
the food less digestible; and none of these methods preserves
the food in anything like the natural condition.
Canning; a method of preserving food by keeping bac-
teria away from it, is at present employed more than any
other method. Canning consists of two important steps:
(1) Destroying or removing the bacteria already in the food.
(2) Preventing the access of other bacteria. No limit has
yet been found to the time during which properly canned
food may be preserved in a wholesome state; but proper
canning requires care and attention.
A sufficiently high degree of heat will destroy all forms
of life; hence, heat is usually employed to destroy the bac-
teria in food before it is canned. The food to be canned
should be cut in pieces of suitable size, placed in water and
heated to a brisk boil. It must be remembered that if a
single bacterium is left alive in the food after the boiling,
the whole process is useless, and the canned goods will spoil.
Some kinds of bacteria are not so easily destroyed as others,
hence it is best to boil all foods to be canned, as thoroughly
as their nature will allow. Green corn is very diflicult to can,
86
DOMESTIC SCIENCE
requiring a very high degree of heat; this is true of peas,
beans, and tomatoes, also.
Common liquids, boiled in open vessels, cannot be
heated above 212 degrees, Fahr; but can be raised to a much
higher temperature in a closed vessel, tight enough to prevent
the escape of the steam, and strong enough to prevent
t^
Fig. 22— Spring-top jar.
Fig. 23— Position of spring
during sterilizing.
Fig. 24— Position of spring after sterilizing.
COOKING 87
bursting by the steam. A temperature of 212 degrees does
not destroy all kinds of spores, but, if the time of boiling be
prolonged at 212 degrees, the eflFect will be the same as that
of A higher temperature. It is better to place the food in
cold water, and then bring it to boiling point.
Review lesson No. 35, seventh year.
Hermetical Sealing, to prevent the access of air to
tht food, is easy and effective. The food should be poured
into thoroughly sterlized jars while it is hot, and the jars
should be sealed immediately. Cans may be corked with
cotton which has been previously sterilized by the heat of an
oven, keeping the food from bacteria; but this method does
not wholly exclude moulds.
Most forms of fruit are canned with little difficulty, re*
quiring only moderate boiling and careful sealing.
The spring-top glass jar and the screw-top glass jar arc
best adapted to the purpose of hermetical sealing. A wide*
mouthed jar should be selected, for convenience.
Lesson 35.
Planning a Simple Dinner: This should be made a
lesson in economy, as well as a lesson in cooking. Each
pupil should present a menu for the dinner. The ont
selected should be copied by each pupil.
Lesson 36.
Cooking and Serving the menu previously selected.
Serving invited guests.
APPENDIX,
PART IV.
For the Use of Classes Having More
than One Lesson per Week;
for Home Use,
and
For General Reference.
APPENDIX
A.
The foods eaten, nourish the body to its growth, and
repair all tissue waste produced by both physical and mental
action. The body, then, must contain, in its healthful
state, all the chemical elements found in these foods. The
principal of which are as follows:
Chemical Elements.
Proteids.
Fats.
Carbo-
hydrates.
Carbon, 54. ] ™
Oxygen, 22.
Nitrogen, 16.
Hydrogen, 7.
Sulphur, 1^
100.
Carbon, 79. ] j
Hydrogen, 11.
Oxygen, 10 .
100.
Hydrogen, 67. ]
Oxygen. 33.
Carbon,(va riabIe) .
100.
Fig. 25.
In the Carbo-hydrates, the hydrogen and oxygen unite
to form water. This union exhausts the normal power of
89
90
DOMESTIC SCIENCE
each of these elements, so that the Carbon, alone, is left to
do its normal work; that of producing heat and energy.
The following tables show the average per cents, of the
different Salts or Mineral Matters, found in the solid tissues
and in the fluids of the body.
Table A.
Solid Tissues.
a
1
a
4
CO
Percentage of Salts.
Sodium Chloride,
10.59
4.74
13.00
Potassium,
Soda,
2.35
10.69
14.51
19.50
44.33
Potash,
34.40
34.42
25.23
1.30
9.60
Lime,
37.58
1.99
0.77
3.61
1.90
7.48
Magnesia,
1.22
1.45
1.22
0.20
1.90
0.49
Iron Oxide,
2.74
3.20
7.28
Chlorine,
2.58
Fluorine,
1.66
Phosphoric Acid (free),
9.15
" combined,
53.31
48.13
39.02
50.18
48.50
27.10
Sulphuric Acid,
0.75
0.92
1.4
2.54
Carbonic Acid,
5.47
Silicic Acid,
0.81
0.12
0.27
0.17
Phosphate of Iron,
1.23
APPENDIX
di
Table B.
Fluids of the Body.
1
S
O
a
1
i
1
4
Percent, of Salts.
Sodium Chlo.,
58.81
72.88 i7.36!74.48'67.28
10.73
27.70
Potassium,
29.87
26.33
Soda,
4.15
12.93
3.55
10.35
1.33
36.73
Potasli,
11.97
2.95
22.36
3.25
13.64
21.44
4.80
Lime,
1.76
2.28
2.58
0.97
1.15
18.78
1.43
Magnesia,
1.12
0.27
0.53
0.26
1.34
0.87
0.53
Iroa Oxide,
8.37
0.26
10.48
0.50
0.10
0.33
Chlorine,
Fluorine,
Phosp.Acid (free),
combined,
10.23
1.73
10.64
1.09
11.21
19.00
10.45
Sulphuric Acid,
1.67
2.10
0.09
2.64
6.39
Carbonic Acid,
1.19
4.40
2.17
8.20
11.26
Silicic Acid,
0.20
0.42
1.27
4.06
0.36
Phosp. of Iron,
By a study of the foregoing tables, the pupil will learn
what mineral salts enter into the bodily tissues and the
fluids, and in what relative proportions; and from this may
select the foods-stuflPs best serving the purpose of building
up and repairing the di£Ferent parts of the body.
92 DOMESTIC SCIENCE
B.
The Menu for each meal should be selected with the
greatest care, based upon scientific knowledge. By the ex-
pression, **A well balanced meal/' is meant a meal for
persons in the ordinary walks of life; those who labor in
ordinary avocations; not a meal for the excessively active,
nor for the excessively idle. Neither does it have in view the
the growing child, or the emaciated convalescent. No ex-
tremes are meant. No fixed rules for feeding can be given.
Growing children, building muscle, and, by their excessive
activities, wearing out muscle, need about as much protein
as a daily laborer; yet care should be exercised that they are
Comparison of the Muscle-Making Values of
Some Common Food-Stuffs. Protein.
Beef, round.
Mutton, leg.
Beef, loin,
Beans,
Beef, rib,
Ham, smoked.
Codfish, dressed.
Oatmeal,
Eggs,
White flour.
White Bread, ■■
Corn meal, ■■
Rice, 1^
Oysters, ■
Milk, unskimmed, ■
Milk, Skimmed, |H
Potatoes, B
Butter, ■
Sugar,
Fig. 26.
Based on the Govt. Analysis, U. S. Agricultural Dept.
APPENDIX 93
not fed proteids to excess. Only the wise mother s care
can determine the proper proportion for her child's diet.
The same is true of all the other food principles. It must
be remembered that it is not the amount taken into the
stomach, but the amount digested, that is available in the devel-
opment and repair of muscle, the production of heat and en-
ergy, or the growth of the solid tissues. Over-feeding should
be avoided; the sin of commission equals the sin of omis-
sion in many cases, and sometimes bears the balance down.
The tables given will serve somewhat as a guide to the
housewife in the seclection of the daily menus for her family.
Comparison of the Fuel (Heat and Energy Pro-
ducing) Values of Some Common Food-Stuffs.
Fats and Carbo-hydrates.
Butter, ■^■■■^^■■BHI
Oatmeal, I
Sugar,
Rice,
White Flour,
Corn meal,
Beans,
Beef, rib,
Beef, loin.
White bread,
Mutton, leg,
Beef, round,
Eggs,
Ham, smoked, IHH
Milk, unskimmed, ■■■
Codfish, dressed, ■■
Potatoes, ^H
Oysters, Hi
Milk, skimmed, ■
Fig. 27.
Based on the Govt. Analysis, U. S. Agricultural Dept
^
94 DOMESTIC SCIENCE
C
Digestion, and the Digestibility of Foods.
The Digestive Processes begin in the mouth; where
the foods are masticated by the teeth and mixed with the
fluids from the Salivary Glands and from the mucuous
lining of the mouth.
Fig. 28.
The Salivary Glands.
a. The right sublingual gland.
b. The right submaxillary gland
c. The right parotid gland.
The ducts leading from these glands to the mouth are
also shown.
The Salivary Glands are placed in pairs, one of each
pair being situated on each side of the mouth. The fluid
from these glands is called Saliva; and it is this fluid that
performs the chemical changes on the foods, which are a
part of the process of digestion. The fluid ficm the
mucuous lining of the mouth performs no chemical changes
in the foods; its work is to moisten the mouth and throat,
to assist in mixing the saliva thoroughly with the food, and
to soften starch grains so that they will burst and permit of
4
APPENDIX ©5
the action of the saliva. The digestive glands may be con-
sidered as little pouches, with mouths partially, or quite
closed when no food is in process of mastication; but which
open more or less, as soon as the delicate nerves of the
tongue are touched by food or other substances placed in
the mouth; and the flow may be started by simply the
chewing motion of the jaws; and, also, by odors of foods,
which strike the olfactory nerves, of the nose, and eflFect the
nerves of the mouth through reflex action. Further, and
what is still more wonderful, the thought of food, when one
is hungry, will serve to cause the glands to pour their con-
tents into the mouth; and sudden emotions, such as great
joy, sorrow, or fear may relax or contract the muscles that
control the mouths of the ducts of the saiivarg glands and
the mucuous glands of the mouth, and thus cause too great or
too scant a flow of these fluids. Sometimes a frightened
person finds himself suddenly unable to swallow, because of
the dryness of the mouth and throat.
The importance of the healthful action of all the
digestive glands can scarcely be overestimated. These glands
of the difi^erent digestive organs vary much in the amount of
fluid secreted daily from the blood, and again returned to
the blood in the processes of absorption and circulation, as
shown by the following:
Amount of Daily Secretions by the Different
Digestive Glands.
1. Glands of the mouth, 1 to 3 pts.
2. Glands of the stomach, 10 to 20 pts.
3. Glands of the liver, 2 to 3 pts.
It has been found difficult to estimate the amount of
digestive fluids secreted by the intestinal glands.
One of the most important points to be considered in
the purchase of foods and in planning the menu for each
meal, as well as in the actual processes of cooking, is the
palatableness of the foods. The more agreeable the food
to the taste, the more readily it is digested. When a par-
96
DOMESTIC SCIENCE
tide of incipid, tasteless, or disagreeable food touches the
tongue, the lingual nerves send electric currents along their
entire length to the brain; which sends a reflex current to
the nerves controlling the little mouths of the digestive
glands of the mouth and the stomach, and those nerves, in
sympathy with the tongue, draw together the little mouths
of the digestive glands, and too small a quantity digestive
fluids flow to mix with the food taken; and the food lies, a
heavy weight in the stomach for some time, waiting for a
Fig. 29.
One of the Gastric Glands; highly magnified.
sufficient quantity of the fluids; but when a morsel of agree-
able food touches the tongue, the lingual nerves flash the
message, "Welcome!" to the digestive glands, and the strings
APPENDIX 97
that tie the little mouths relax, and all the mouths open; the
food receives its due amount of digestive fluids, and the pro-
cesses of digestion trip merrily along.
The spirit of the person eating, also has great influence
in the processes of digestion. "Laugh and grow fat" has a
double meaning. Sadness and leanness are twins. No un*
pleasant discussions should be participated in, at table. It
should be the effort of the mother of a family, to make every
meal-hour as pleasant for her family as she would endeavor
to make it for the most honored guests. Yea, more. Sour
looks, tearful eyes, and disappointed stomachs, are poor pro-
moters of ready digestion. He who said: **The avenue to
the heart is through the stomach," was wiser than he knew.
She who began to feed her child with its head resting upon
her breast, should have his welfare close to her heart at all
meals.
From the mouth, the food passes to the stomach, where,
again, it is acted upon by a digestive fluid, the gastric juice.
This fluid is poured, or filtered, through the walls of the
stomach by the little puckered mouths of the gastric glands.
This process, also, depends upon the nerves. As soon as the
food enters the stomach, the nerves controlling the gastric
ducts in the walls of the stomach relax, and the gastric juice
flows into the stomach and is mixed with the food, changing
proteids in their chemical nature, rendering them easily ab*
sorbed by the vessels of the stomach; but having little if any
action on fats and carbo-hydrates. The water taken with the
food dissolves all soluble matters, and, with these, is absorbed
by the vessels of the stomach, which carry them to others to
be circulated throughout the body.
The processes of digestion, however, are not completed
in the stomach. Some of the mass, not changed in its na*
ture by the gastric juice, is passed on into the duodenum^
the upper part of the small intestine, and is there mixed with
two digestive fluids; the pancreatic juicet and the bile. The
pancreatic juice is a more powerful factor in digestion than
the gastric juice; because it acts upon all classes of foods, while
98
DOMESTIC SCIENCE
the chemical action of the saliva is upon carbo-hydrates, only;
and the chemical action of the gastric juice is upon proteids,
only.
The bile also enters the duodenum^ and plays a promi*
nent part in the processes of digestion, especially in its action
upon fats and oils, of which it is a powerful solvent.
And yet the processes of digestion are not complete.
From the duodenum (about 10 inches of the s/na// intestine)
Fig. 30.
The Stomach, Laid Open.
The oesophagus. e. The biliary duct.
The cardiac dilatation. /. The gall bladder.
The lesser curvature, g. The pancreatic duct
The pylorus. /. The duodenum.
the masses of partly digested food pass into the small intes-
tine, where they are subject to the action of digestive fluids
from the digestive glands of the walls of the intestine, itself;
and it is here that the chief work of digestion and absorp*
tion is performed. In the large Intestine^ the nature of di-
gestive action is putrefactive fermentation; caused by organ-
ized fermentSt rather than the soluble ferments of the other
APPENDIX
S
H
o
z
<
<
o
o
C/3
§ s
3 J^
^ M OS
s t; ti
^ o o
UUCJ
. a
8? 2
o a
S o
2 c
M
1
72 ^
> > >
a c a
o o o
a
3
1
u
09*
HO
*3
>
•♦3
5
CO
1
a
0)
5^ a
^1 2
a:
100 DOMESTIC SCIENCE
digestive organs, These organized ferments are forms of
fungit known as bacteria, bacilli, cocci, etc., introduced in
food.
Foods remain in the stomach about three hours, on an
average; about three hours in the small intestine, and about
twelve hours in the large intestine.
Time Required For Digestion.
From the foregoing, it will be seen that it is impossible
to state, with any degree of exactness, the length of time any
food-stu£F requires for digestion. How long the food re«
mains in the stomach can be learned by use of the stomach
tube; and an approximate may be reached by artifical digestion.
In tests performed by the first method, the subject should be
a person in perfect health. However, the following table
will greatly assist the decision in the selection of food-stuffs
and methods of cooking for persons in ordinary health:
Period of Digestion.
Method of Cooking and No. of Hours in the
Stomach.
Food. How Cooked.
No. OF Hours.
Rice,
Boiled.
1
Tripe, Soused,
«
«(
Figs feet, soused.
*<
t(
Trout, fresh,
41
112
Soup, barley.
t(
M
Eggs, fresh, whipped.
Raw
add cream and flavoring, and freeze.
114 DOMESTIC SCIENCE
Farina Gruel: 3 tbsp. farina, 1 tsp. salt, 1 c. boiling
water, 1 c. milk. Bring water to the boiling point, add
farina slowly, stirring constantly. Let the mixture boil 1-2
minute, then remove from heat, but to remain at boiling
point, without boiling, for fifteen min. Add milk slowly;
bring to boiling point; remove from heat and allow to stand
fifteen minutes longer. Serve sweetend, if desired.
Pastry.
Pastry Flour is made from "winter wheat'*; a wheat
sown in the fall, and growing, somewhat, during all the cold
and moisture of the winter. It is soft and starchy; hence
more brittle than the spring wheat, thus being better adapt-
ed for pastrg. Spring wheat contains a greater proportion
of gluten, which is slightly elastic. For this reason, the
spring wheat is better for bread dough.
Pastry is hard to digest, because the starch grains, which
require water to swell and burst them, are saturated with the
fat used in the "crust"; and thus the fluids of the mouth and
stomach are unable to act upon them, in the processes of
digestion.
Some General Rules for Pastry.
1. Have everything cold.
2. Roll the crust one way, only, as nearly as possible.
3. Handle the crust as little as possible.
4. Bake pastry quickly, to prevent the crust's being
more or less saturated with the "filling."
5. Have the heat greatest at the bottom, for the samt
reason, and to allow "light" pastry to rise before browning.
6. Pastry Hour is best, but any flour may be used.
7. Reduce all pastry to the lowest temperature above
freezing, if possible, before serving.
8. In making "short" pastry, use equal amounts of
water and shortenmg.
General Rule for "Short" Pastry: Equal amounts
of shortening and ice water, or very cold water, about three
APPENDIX 115
times as much flour (by bulk) as water; 1 tsp. sugar and 1
tsp. salt to each c. of water.
Sift flour, salt, and sugar together; chop in the lard, and
add the water slowly, mixing lightly with the fingers. When
mixed in the bowl so that it may be moved in a mass, lift
from the bowl and place upon a lightly floured board, roll
out all one way by turning over, until large enough to fit the
pie plate, and of a proper thickness, about one eighth of an
inch. Place the crust on the plate, press it down firmly; with
a knife, trim oflP the crust outside the edge of the plate. Put
in filling, and, if only one crust is necessary, place in the
oven and bake. If two crusts are necessary, roll the upper
crust to the same thickness as the lower, place it upon the
"filling", press down the edge into the edge of the lower crust,
perforate in several places with a fork, and place in the oven
to bake.
Half the "shortening" may be left out when the crust is
mixed, and "rolled in", on the board. This makes the crust
"flakey". To do this, roll the crust out, spread with one third
the shortening left out, fold over one-half the crust, spread
again with shortening, fold over, etc., until all the shortening
is used; then roll thin, and place on plate.
In making pies with only one crust, the crust may be
baked quite thoroughly before filling. Then pour in the fill-
ing, and complete the process of baking. This is the better
way, as it prevents the "filling" from saturating the crust,
making it "soggy".
Lemon Pie: 1 c. boiling water, 1 c. sugar, 3 tbsp. corn-
starch, 1 tbsp. butter, 2 eggs, 2 lemons.
Mix cornstarch with a little cold water, until smooth and
creamy. Stir in the boiling water slowly, stirring until the
starch has a uniform appearance; place over fire and boil for
five minutes, stirring constantly. Remove from the fire, add
the sugar and butter creamed smoothly together, and mix
with the yolks of the eggs and the juice and grated rind of
the lemons. Place the pastry, prepared according to rule
previously given, on the plate, prick a few holes through the
116 DOMESTIC SCIENCE
pastry with a fork, to let the air from underneath escape with-
out raising the crust from the plate; bake. When sufficiently
baked, but not brown, remove from the oven, and pour in
the mixture prepared, and cook until the crust is brown on
the bottom and edges. Cover with a meringue made of the
whites of the eggs, beaten with two tbsp. sugar; place in the
oven again, and bake until the meringue is of a delicate
brown.
Apple Pie: Use tart apples. Prepare crust, place
lower crust on plate, slice in the apples, very thin. Add 1
c sugar for a large pie, 1 tbsp. butter, a little cinnamon or
nutmeg. Lay on the top crust, pierce it in several places
with a fork, to allow the escape of the steam and hot air.
Bake in a moderate oven until the apples are tender and
pastry cooked. All seasoning and sugar may be omitted, and
placed in the pie after the apples and crust are cooked, by
lifting the top crust.
Pumpkin Pie: Remove the rind of the pumpkin after
cutting it into suitable pieces; remove the seeds and the
pulpy mass inside the meat. Cut in thin slices and boil in
clear water until soft enough to mash easily with a wooden
masher. When thoroughly mashed, allow the kettle to stand
over a slow fire until the pumpkin dries somewhat. The
drier it is the richer the pies will be. Rub the pumpkin,
thus dried, through a sieve. Thin the pumpkin, when cold,
with sweet milk, to the consistency of milk porridge. Beat
three eggs for each quart of milk used, and add to the mixture,
stirring thoroughly. Add sugar, cinnamon, and ginger, to
taste. Place one crust upon the pie pan, pressing it down
carefully and raising it a half inch at the edges by pinching
it up with the thumb and fingers. Pour in the mixture, and
bake in a slow oven until firm throughout.
Meat and Potato Pie: Chop cold meat fine, re-
moving the bones, fat, and gristle. Put the meat into a
pudding dish. To each c of meat, allow 1-3 c. meat gravy
or stock, or 1-4 c. water. Stir into the gravy 1-4 tsp. salt, a
spk. of pepper, and a little chopped onion or parsley, or both,
APPENDIX 117
and pour the mixture over the meat. Boil and mash pota-
toes, using a wooden masher. Spread the mashed potatoes,
as a crust, over the meat and gravy. Smooth the crust, and
bake the pie on the grate ofthe oven, until of a golden brown;
15 to 30 minutes.
Pot Pie: Make a stew of any kind of meat desired.
Put it into a pudding dish. Prepare biscuit dough, roll it
thin, and place over the stew for a crust. Bake from 30 to
45 min. in a moderate oven. Fowl and veal are best for this
purpose.
Plain Mince Pie: 1 c. meat, 2 c. apples, 1-2 c. raisins,
seeded, 1-2 c. currants, 1 c. cider vinegar, or 1-2 c. water with
juice of 2 lemons, 1 tsp. salt, 1 tsp. cinnamon, 1 tsp. allspice,
1 c. brown sugar.
Simmer together any cold lean meats till tender; chop
fine, the meat, apples, and raisins together; boil the vinegar,
sugar, spices, and raisins together, for 10 min.; add the other
materials and cook until the apples are soft. Make short or
light crust, at pleasure. Bake with two crusts, in moderate
oven.
Cheese Straws: Roll out the pastry to about one
inch in thickness. Cut in two equal parts.
Sprinkle one piece with grated cheese, and season with
salt and paprica. Lay the second piece upon the first, pres^
it down with the hands, slightly; cut through with knife, into
strips one-half inch wide and about five inches long. Bake
until of a light brown.
Formula for Pastry With Baking Powder: 1 c.
flour, 1-4 tsp. bak. powd., 1-4 tsp. salt, 4 tbsp. shortening,
(lard or butter); cold water sufficient to make a stiff dough.
Mix as for pastry without baking powder, except that the bak-
ing powder should be thoroughly sifted with the flour before
the flour is combined with the shortening and the water, and
that all the shortening is put into the mixture at once.
Place the pastry to bake, at once, after mixing, to insure
lightness.
118 DOMESTIC SCIENCE
Variations OF Formula for Baking
Powder Biscuits.
Formula for Baking Powder Biscuits: 2 c. flour,
2 tbsp. lard or butter, 4 tsp. bak. powd.; 34 c. milk and wa-
ter in equal parts, 1 tsp. salt.
(See Lesson No. 25, Seventh Year).
Dumplings are pieces of dough cooked in boiling liquid.
In cooking dumplings, they are lighter and better if they are
not put down into the liquid, but laid carefully on the top
of the meat in the liquid, which should not be covered with
the liquid at the time of putting in the dumplings, or after-
ward while the dumplings are cooking. The dumplings arc
thus cooked by the savory steam from the broth.
The kettle in which the dumplings are cooked should be
quickly and closely covered, as soon as the dumplings are put
in; and the liquid should boil 10 minutes, undisturbed.
Serve hot.
A perforated pie tin may be placed upon the meat in
the kettle, not upon the liquid, and the dumphngs placed
upon that; then the liquid boiled for 10 minutes.
Dumplings for Stews: Omit the shortening, and use
the remainder of the formula, and the directions for biscuits.
Place the dough, by spoonfuls, on the top of the stew, which
must be boiling. Cover closely, and boil 12 min., without
lifting the cover.
Fruit Dumplings: Use the biscuit formula, using a
little less liquid. Pat and roll the dough to 1-4 inch in
thickness. Cut into squares large enough to cover the fruit
to be used. Use fruit that has been steamed from five to ten
minutes. Place the fruit in the middle of a piece of the
dough, sprinkle with sugar, and cinnamon or nutmeg, mois-
ten the edges of the dough with cold water or milk, and fold
so that the corners will meet in the centre. Press the edges
together, gently. Place on a greased pan, and bake in
fairly hot oven, until the crust and fruit are cooked. Serve,
with a sweet sauce.
APPENDIX 119
For Steamed Dumplings, prepare as in dumplings
for stews, place in a tin steamer and set it over a kettle of
boiling water, cover closely, and steam 12 minutes.
Dutch Apple Cake: Use formula for baking pow-
der biscuits, except add to the idgredients enough more fluid
to make a "drop batter," and add one egg. Spread the mix-
ture with a spoon, until it is one-half inch in thickness, on a
shallow baking pan. Mash, quarter, core, and pare, four
sour apples. Cut each quarter into halves, lengthwise. Lay
the pieces in parallel rows on the top of the paste, the sharp
edges down. Sprinkle with 2 tbsp. sugar, mixed with 1-2
tsp. cinnamon. Bake in a hot oven, from 25 to 80 min., or
until the apples are soft. Serve with lemon sauce. Other
fruits may be used instead of apples.
Cottage Pudding: Add to the formula for biscuits,
1-2 c. sugar, 2 tbsp. butter, 1 egg, and milk to make a some-
what thick "pour batter". Mix with spoon, bake in a butter-
ed pudding dish 30 to 35 minutes, or until the centre is
found to be cooked. Serve with a hot pudding sauce.
Yankee Apple Pudding: Add to formula for bis-
cuits, 1 to 2 more tbsp. shortening. Stir with a spoon to a
paste that may be spread with a spoon, but will not run.
Pare good "baking apples"; slice, but not thin. Spread the
pastry over a baking pan or pudding dish, about one-fourth
inch thick, covering the sides of the dish with the pastry, also.
Place the sliced apple in the dish, on the pastry, pressing them
down lightly. Add 1 tsp. cinnamon or allspice, to taste, a
little grated nutmeg, 1-2 tsp. salt, 4 tbsp. sugar, and 1 tbsp.
butter. The apples should be one inch thick in the dish.
Spread a cover of pastry over the apples, observing that they
are all covered. Bake in moderate oven, until the apples
are soft. Serve hot or cold, with cream sauce.
Other fruits that will slice may be used in the same
manner.
Short Cake: Add to the formula for biscuits, 1 to 3
more tbsp. shortening, and one tbsp. sugar. Divide into two
equal parts. Shape one portion to flt a shallow tin plate or
120 DOMESTIC SCIENCE
pan. Brush the top of the dough lightly with melted butter.
Shape the second portion of the dough, and place it upon
the first. Bake in a hot oven. When cooked, separate the
two portions of the pastry, and lay them upon two separate
plates, soft side up. Place the crushed fruit to be used, al-
ready sweetened, on one half, and cover with the other half.
More fruit may be placed on the top, if desired. Serve with
cream and sugar, if desired.
Suet Pudding: 2 c. flour, 4 tsp. bak. powd., 1-2 tsp.
salt, 3 tbsp. finely chopped suet. Cold water. Have suet
very cold. Mix and sift dry ingredients. Remove the mem-
brane from the suet; cut the suet in slices thin as possible,
then chop very fine and stir it into the dry ingredients. Add
water gradually until the mass forms a "spreading" paste.
Fill well-greased moulds two thirds full. Cover and steam
two to three hours. Serve with hot sauce. This pudding
may be baked instead of being steamed.
Pudding Without Pastry.
Entire Wheat Pudding: 1 1-2 c. entire wheat flour,
l'2tsp. bak. soda, 12 tsp. salt, 1-2 c. molasses, 1-2 c. milk or
water, 1 egg, beaten, 2 tbsp. butter, melted, 1 c. raisins, seed-
ed and chopped.
Mix and sift the dry ingredients. Add molasses, and
milk or water, and mix thoroughly. Add beaten egg and
melted butter, then the raisins. Fill a buttered mould two
thirds full, cover, and set mould in steamer, cover, place over
kettle of boiling water and steam 2 1-2 hours. Chopped
figs or dates may be substituted for raisins.
Cake.
Some General Rules for Cakes.
1. Everything used should be fresh, and of the best
quality.
2. Pastrg flour should be used.
3. Flour should be sifted before measuring.
4. Use no melted butter. Place it where it will soften
somewhat, before using.
APPENDIX 121
5. Fruits should be dredged with flour before using»
and should be added to the mixture just before the white of
the eggs.
6. Spices should be sifted several times with the flour.
7. Butter cake, in general, contains from one-third to
one-half as much butter as sugar; also about half as much
liquid as flour.
8. All shortening counts as liquid; as it melts in the
oven.
9. A fruit cake should be made stifiFer than one with-
out fruit.
10. For small butter cakes the pans should be greased
and then dredged lightly with flour. If the cakes are large,
place a greased paper in the pan, to cover sides and bottom.
Sponge cakes may be baked in ungreased pans, kept for
the one purpose.
For butter and sponge cakes, the oven should be hot
enough to brown a paper lightly, in five minutes. For layer
cakes and small cakes it should be somewhat hotter.
Loaf cakes require from forty-five minutes to one hour.
Smaller cakes from twenty to twenty-five minutes.
Let the cake stand for a few minutes, after removing
from the oven. Then turn on the edge of the pan and
loosen around the edge of the pan with a knife. Turn the
pan over, with the cake resting upon the table, and lift the
pan gently, leaving the cake on the table. Allow to thor-
oughly cool, before setting in a closed cake-box.
Angel Cake: 1 c. whites of eggs, 1 3-4 c. sugar, 1-2
tip. cream of tartar, 1-4 tsp. salt, 1 c. flour, 1 tsp. vanilla.
Add the salt to the eggs, and beat to a foam; add the
cream of tartar, and beat until stiff. Sift in the sugar, beat-
ing all the time. Sift in the flour, slowly, mixing it with a
light, folding motion; add the vanilla. Bake in an unbuttered
pan, in a slow oven, about one hour.
Coffee Cake: 1 c. sweet milk, 1-3 c. butter, 1-4 c.
granulated sugar, 1 egg, 1-2 tsp. salt, 3-4 cake comp. yeast,
1-2 c. seedless raisins, chopped; flour. Dissolve yeast in a
122 DOMESTIC SCIENCE
part of the milk, warmed; add the butter, melted, the sugar,
salt, and the dissolved yeast to the remainder of the milk,
warmed; the egg, thoroughly beaten; flour enough to make a
stiflF batter, then stir in the raisins; cover closely, and allow to
stand until light. Butter the pan, and place the batter in it
about one inch thick. Allow to rise again until light. When
baked, take from the oven and rub melted butter over the
top, sprinkle with su^ar and cinnamon, and return to the
oven for about five minutes, leaving oven open.
Peanut Cookies: 1-2 c. chopped peanuts, 2 tbsp.
butter, 1-4 c. sugar, 1 egg, 2 tbsp. milk, 1-4 tsp. salt, 1 tsp.
bak. powder, 1-2 c flour.
Mix and sift flour, bak. powder, salt; stir the chopped
peanuts into the mixture; cream the butter, add the sugar to
butter and mix thoroughly. Add the egg, well beaten, to
the milk, stir well, then stir in the other ingredients already
prepared. Drop from a teaspoon upon buttered pans, leav-
ing spaces of one inch between them. To ornament, place
a half peanut on the top of each one. Bake in a moderate
oven, until of a light brown color.
Other nuts may be used instead of peanuts. For more
oily nuts, use a smaller quantity of nuts.
Ginger Snaps: 3 1-4 c. flour, 1-2 tsp. bak. soda, 1 tsp.
salt, 1 tbsp. ginger, 1-2 c. sugar, 1 c. New Orleans molasses,
1-2 c. butter. Mix and sift dry ingredients, add the sugar to
the molasses, heat to boiling; and add the shortening. Stir
in the dry ingredients, and chill the mixture thoroughly.
Place a small portion of the dough at a time, on a well-flour-
ed board; roll it in the flour until covered on all sides. Roll
out to 1-8 inch in thickness, cut with small biscuit cutter,
place to touch on the pan, bake to brown, in moderate oven.
Chocolate Wafers: Use the recipe for "sugar cook-
ies", by substituting 3 tbsp. chocolate for the vanilla.
Cocoanut Cookies: Use the preceding recipe, by
substituting 1-2 c. shredded cocoanut for the chocolate; roll
1-4 inch thick
APPENDIX 123
Boiled Icing: 1 c. sugar, 1-3 c. boiling water, white
of 1 egg, 1 tsp. vanilla, or 1-2 tsp. lemon juice.
Boil the sugar and water together, until the syrup spins
to a thread. Pour slowly on the beaten white of the egg,
and continue beating until of the proper consistency to
spread.
Uncooked Icing: 1 1-2 c. powdered sugar, 1 1-2 tsp.
hot water, 1 12 tbsp. orange juice, rind of 1-2 orange, or 1
tsp. lemon juice.
Sift the sugar, add the orange juice, and the rind grated,
or the lemon juice, and enough boiling water to make it
spread smoothly
Salads.
Potato Salad: 2 c. potato cubes (cooked), 1 tsp.
salt, 1-8 tsp. pepper, 1 tbsp. vinegar, 2 tbsp. olive oil, 1 tsp.
finely chopped parsley, a few drops of onion juice.
Mix salt and pepper, and sprinkle over the potatoes.
Add the chopped parsley and then the oil. Mix all together,
gently, with a fork; then add the vinegar and the onion juice,
and stir until these are absorbed. Place the potato cubes in
the salad dish, garnish with parsley, and, if desired, finely
chopped beets which have been sprinkled with vinegar.
Serve cold. Half as much celery as potatoes may be used.
The celery should be washed, scraped, and cut in half inch
pieces, and chilled. Use the tips for garnishing. Cooked
salad dressing may be used instead of the oil dressing.
Cucumber and Tomato Salad: Cut oflF the ends and
remove the paring from fresh cucumbers. Chill, and slice.
Pour boiling water over ripe tomatoes. Drain quickly, and
peel. Chill and slice. Prepare lettuce, and chill. Arrange
the leaves of the lettuce on a dish, and place over them the
sliced cucumbers and tomatoes. Cover with salad dressing.
Cooked Salad Dressing: 2 egg yolks, or two whole
eggs; 1 tsp. salt, 1 tsp. mustard, 1 tbsp. sugar, 1-2 tsp. cayenne,
3-4 c. milk, 1-4 c. vinegar, 2 1-2 tbsp. butter.
Mix the dry ingredients with egg yolks slightly beaten.
Add the milk, then the hot vinegar, and cook in a double
124 DOMESTIC SCIENCE
boiler until it thickens, stirring constantly. When done, add
the butter, and when this is melted, stir it in evenly, and
turn the dressing out, to cool before use.
Lettuce Salad, No. 1: Pick over the leaves carefully,
and wash. Use only whole leaves. Place the leaves, after
draining 10 minutes, on a flat dish, placing the smaller
leaves inside the larger, and serve with cold salad dressing.
Lettuce Salad, No. 2: Pick over and wash the
leaves carefully, drain 10 minutes. Place the leaves one up-
on another; and slice with a knife, until quite fine, in strips.
Turn and cut the strips crosswise, in a similar manner. Place
in shallow dish for the table. Serve with egg dressing.
Egg Dressing: Whip the yolks of two eggs thoroughly.
Pour into the beaten eggs two tbsp. vinegar, add two or
three tbsp. sugar. Beat together thoroughly. Add ssp. salt,
if desired. Pour the dressing in sufficient quantity over the
lettuce; lift the lettuce lightly with a fork until dressing is
mixed evenly with lettuce.
Vegetable Salad: Use cold cooked carrots, beans,
beets, peas, asparagus, and celery; one or more kinds at pleas-
ure. Cut them in small, neat pieces, mix with a chosen hot
dressing. Serve cold. Ono tsp. onion juice may be added.
Meat Salad: Take cold, cooked meat or fowl, with-
out much fat, remove bones, skin, and gristle. Cut in small
pieces; add celery, cut small. Pour over the mass a hot salad
dressing. Chill, and serve cold. This is an excellent way to
utilize left over meats. For appearance, arrange the salad on
a flat dish, on lettuce leaves. One tbsp. in the middle of
each leaf.
Lobster Salad: Cut the meat of a boiled lobster in-
to small pieces, and mix it with the dressing chosen. Serve
as the meat salad. The lobsters should be first slowly boiled
from 20 to 80 min.
Apple and Celery Salad: Cut raw apples into 1-2
inch cubes, or chop fine. Cut white part of celery into half
inch pieces, or chop; mix in equal parts. Arrange chilled
lettuce on individual plates, place the salad on the leaves
APPENDIX 125
and cover with any cnosen salad dressing. If the apples are
sweet, add a little lemon juice to the salad. If desired, add
nuts to the salad.
Egg Salad: Use hard boiled eggs. Remove shells,
cut the eggs smoothly in halves. Take out the yolks, being
careful not to break the whites. Notch the edges of the
whites in points, if desired. Mash the yolks, seasoning to
taste with pepper, salt, and melted butter. Return the yolks
to the whites, filling the cups full. Place chilled lettuce on
individual plates, place three "cups" of the egg on each plate.
Garnish with bits of parsley, or with radishes. Serve with
cooked salad dressing.
Beet Salad: Wash the beets and trim oflF the stems
close, but without cutting the beet. Do not cut the beet
anywhere, if possible to avoid it. Cook in as small a quanti-
ty of water as possible, to retain the sweetness of the beet.
Take out the smaller ones when thoroughly cooked, leaving
the larger ones until cooked. Place the beets in cold water
as soon as removed from the kettle, and with the hands slip
oflF the skins. Trim off the shght stalky portion at the top,
and cut oflF the root. Slice thin, and place in a crockery
ware or an enameled vessel. Pour over the hot beets vine-
gar to cover, somewhat diluted with water if very strong.
Pure cider vinegar is best. For each quart of the beets thus
covered with vinegar, add 3 tbsp. sugar. Cover closely and
set aside for 24 hours. To serve, remove from vinegar, heat
hot in oven, place on individual plates, heated, and pour over
each slice 1-4 tsp. melted butter. Garnish with sprigs of
parsley.
Sweet Potato and Bacon Salad: Cook and peel
sweet potatoes of more than medium size. Slice thin. Slice
smoked or salt bacon, thin, cut in small squares. Fry
isaute) until crisp as possible. "Sandwich" each slice of ba-
con thoroughly drained, between two slices of potata Serve
cold on individual plates, placing each sandwich by itself, with
any desired dressing. A thick white lauce made of milk or
126 DOMESTIC SCIENCE
cream, placing a teaspoonful on the top of each sandwich' is
excellent.
Turnip Salad: Pare and slice turnips, cooking in the
smallest possible quantity of water, with 1 tbsp. sugar to each
pt. of water and turnip together. When the turnips are soft,
but yet firm, remove them, piece by piece with a fork, from
the water. Place them while hot, in a shallow crockery-ware
or enameled vessel, pouring over them a little vinegar.
Allow to stand a few hours; remove when needed, drain in a
strainer, place in piles an inch deep, on lettuce leaves, on in-
dividual plates. Chill or cool. Serve with a white sauce.
Candy.
Terms Used in Candy Making.
1. Soft Ball: When a little is dropped into cold wa-
ter, a soft ball can be made.
2. Hard Ball: When dropped into cold water, it be-
comes hard.
3. Thread: When a little is dropped from a spoon,
it becomes a thread.
4. The Crack: When tried in cold water, it becomes
brittle.
5. Carmtl: At a temperature of 365 deg. Fahr., sugar
becomes a clear, colorless liquid; *'barleg sugar\ At a
temperature of 420 deg. Fahr., the sugar turns brown. It is
now carmel.
Fudge: 2 c. sugar, 1 c. milk, 2 tbsp. butter, 1 tsp. va-
nilla, 1-4 2-oz. cake of bitter chocolate, or 4 tbsp. cocoa.
Boil sugar, chocolate (or cocoa), and the milk together, until
it reaches soft ball. Remove from the fire, and add butter
and flavoring. Beat until creamy and thickened. Pour
quickly into a greased tin. When firm, cut in squares.
Peanut Brittle: 2 c. sugar, 1-2 c. to 1 c. shelled
peanuts.
Break the peanuts in pieces or chop them. Line a
greased pan with the nuts. Put sugar into a saucepan, and
heat till it becomes a thin light brown syrup, stirring con-
APPENDIX 127
stantly. Pour over the peanuts, and mark in squares; when
cool, break in pieces. Any other nuts may be used in the
same manner.
Glace Nuts; 2 c sugar, 1 c boiling water, 1 tsp.
cream tartar. Put ingredients in a saucepan, stir, and heat
to boiling point. Boil without stirring until the syrup reach-
es the crackt (310 deg., Fahr.). Remove any granulation of
sugar from sides of saucepan. Remove saucepan from fire,
and place instantly in a large pan of cold water, to stop the
boiling. Remove from the cold water, and place in a pan
of hot water during dipping. Take the kernels of the nuts
on a long pin, dip in the syrup to cover, remove from syrup,
and place on an oiled paper. If the syrup begins to crystal-
ize, set back on the stove until it just comes to the boiling
point, then remove, and dip again.
Chocolate Creams: 2 eggs, 2 tsp. vanilla, 4 squares
Baker's Chocolate.
Put white of eggs with same quantity of cold water in
a suitable vessel, add the vanilla, and beat thoroughly. Beat
in sifted sugar (confectioner's) until the mass is of the con-
sistency of stiff dough. Take small pieces in the fingers and
mould into thimble shape, and place them, large end
down, on a buttered dish, to harden. Set these to cool.
Melt the chocolate in a small vessel over steam, to prevent
burning; a bowl set into the top of a teakettle will answer the
purpose. When the creams are cool and hard,
take them up one at a time between two forks, or on the flat
of a fork, dip them into the melted chocolate, let them drain
on the forks, and place them carefully on the buttered tins
again to dry. To box, wrap each in a square of tissue paper,
or tinsel, and place in the box lightly.
Nuts may be dipped in chocolate in the same manner.
CocoANUT Drops: 1-2 c sugar, 1-2 c. molasses, 1 c.
grated cocoanut.
Mix all together and boil slov/ly, stirring constantly, until
•'hard ball" is reached. Remove from the fire, and stir slowly
128 DOMESTIC SCIENCE
until the mixture cools. Drop by teaspoonful on pans well
buttered, to cool.
Penoche: 2 c. brown sugar, 3-4 c. milk, 2 tbsp. butter,
1 tsp. vanilla, 1 c. chopped nuts, mixed or alike.
Put sugar in milk and boil until "soft ball" is reached,
remove from heat, and add the other ingredients. Beat
until creamy, pour into a flat, greased, rectangular tin. When
sufficiently cooled, cut in squares or oblongs.
Molasses Candy: Place the molasses in a greased ves-
sel and boil until the "thread" is reached. Pour into a but-
tered pan, to cool. When cool enough to handle, take it
from the pan in quantities as large as convenient to handle,
and "pull" it, until it is as light colored as desired.
Soups.
Corn Soup: 1 can corn, 2 c. cold water, 1 qt. hot
milk, 1 tbsp. butter, 1 tbsp. chopped onion, 3 tbsp. flour, 2
tsp. full salt, 1-8 tsp. white pepper, yolks of 2 eggs.
Chop the corn, add the cold water, and boil twenty
minutes. Melt the butter, add the chopped onion, and cook
the onion in the butter until light brown. Add the flour to
the butter and onion, and when thoroughly mixed, add the
milk gradually, stirring constantly. Add this mixture to the
boiled corn, and season with salt and pepper. Rub through
a sieve, and re-heat to the boiling point. Beat the yolks of
the eggs with 2 tbsp. cold milk, and put the mass into a soup
tureen, pour in the soup, stirring constantly.
Mock Bisque Soup: 1-2 can tomatoes, 2 tsp. sugar,
1-4 tsp. soda, 1 qt. milk, 1 slice onion, 4 tbsp. flour, 1-4 c
cold water, 1 tsp. salt, 1-8 tsp. pepper, 4 tbsp. butter.
Put the onion in the milk, and scald. Cook the toma-
toes and sugar together 15 m. Mix the cold water with the
flour, and stir until smooth. Stir in the hot milk slowly,
and remove the onion. Heat the mixture, boiling 5 m.,
stirring constantly. Strain the tomatoes, and add the soda.
When the bubbling ceases, combine with the thickened milk,
APPENDIX 129
and strain into a tureen containing the butter, salt, and pep^
per. Serve immediately.
Cream of Green Peas: 1 pt. of peas, or 1 can peas;
2 c. water, 1 tsp. sugar, 2 c. milk, scalded; 1-2 small onion,
sliced; 2 tbsp. butter, 2 tbsp. flour, 1 tsp. salt, 1-4 ssp. white
pepper.
Mash the peas, if fresh, and drain, if canned. Cook
peas, onion, sugar, and water, together, until the peas are
very soft. Mash the peas in the water in which they were
boiled, and strain. Melt the butter, add the flour, stir well,
and add a portion of the strained liquid. Boil 3 m., stirring
constantly. Add the remainder of the strained liquid, thin
with hot milk, and add the salt and pepper. Re-heat to the
boiling point, and serve.
Asparagus, celery, and other vegetables may be used in
a similar manner for soups.
Ox Tail Soup.
Wipe the ox-tail and separate it at the joints. Put into
a kettle with cold water, and heat slowly to the boiling point.
Boil gently 3 hrs. Add 1-2 carrot, 1-2 turnip, and one sliced
onion, and cook an hr. longer. Season with salt and pepper
to taste, and serve the meat with the soup.
Baked Bean Soup: 1 c. baked beans, 1 1-2 c. water,
1-8 onion, 3-4 c. tomatoes, 1-2 tbsp. butter, 1-2 tbsp. flour,
salt and pepper to taste.
Place first three ingredients in the water, boil briskly 15
min. Mash, and strain through wire strainer, add butter and
flour cooked together, add seasonings, and thin with milk or
hot water. Re-heat before serving.
Chicken Soup: Prepare the fowl for cooking. Place
the meat in the vessel for cooking, cover with water, (when
the meat is to be eaten, add 1 tsp. salt), and cook slowly from
2 1 2 to 3 hours; or until the meat is very tender. Remove
the meat, and allow the liquor to continue boiling. Add 2
tbsp. rice, 2 tbsp. chopped onion, previously fried in butter
until soft, 3 peppercorns. Let boil slowly until the
130 DOMESTIC SCIENCE
rice is cooked, soft. Add pepper, white or black, and celery
salt, to taste. Add sufficient boiling water to replace
that boiled away. Serve with crackers or crutons. Serve
chicken on separate dish.
Mutton Soup: 3 lbs. neck of mutton, 3-4 c. pearl
barley, 3 qts. cold water, 3-8 c. each, of carrot, turnip, onion,
and celery; 3 tbsp. butter, 1 1-2 tbsp. flour, 2 tsp. salt, a little
chopped parsley, pepper to taste.
Prepare the meat, removing fat and skin. Cut the
meat from the bones and cut into small pieces. Put the
bones to boil, just covered with cold water, in one vessel, and
the meat in 2 1-4 qts, cold water, in another vessel. Boil
the meat rapidly 20 to 30 min.; skim off fat; add the barley.
Add the vegetables, cut in cubes or sliced thin, after frying
them 5 to 8 min. in the butter. Stew slowly 3 to 4 hours,
until both meat and barley are very tender. Take the bones
from the liquid in which boiled, strain the liquid. Put 1
tbsp. butter into a saucepan, when hot stir in the flour, stir-
ring until smooth. Thin this by adding the strained liquor,
slowly, stirring constantly. Add this mixture to the broth,
with the salt and other ingredients. Simmer a few minutes,
and serve.
Gelatine Dishes.
Lemmon Jelly: 2 tbsp. granulated gelatine, 1-2 ccold
water, 1 1-2 c. sugar, ssp. salt, 2 1-2 c. boiling water, 1*2 c.
lemon juice.
Soak gelatine in cold water until soft, adding the salt;
pour over it the boiling water, stirring until dissolved. Add
sugar, and pour into moulds wet with cold water; chill.
Lemon Jelly Pudding: Make the lemon jelly as
above directed. Set a pudding mould in a pan of ice water,
pour in the jelly until 1-2 inch deep. When firm, place
any desired fruit upon it, covering the fruit with the jelly by
use of a spoon. When firm, add another layer of fruit,
covering as before, etc., until all is used. The jelly must
be allowed to become firm each time adding, before placing
another layer of fruit. Serve with any desired sauce or with
I
APPENDIX 131
cream. Other fruit jellies may be prepared in the same
manner.
Snow Pudding: Prepare the lemon jelly, add whites
of 3 eggs beaten stiff; beat until stiff enough to keep in shape;
mould. Serve with sugar and cream. Other fruit jellies
of gelatine may be prepared in the same manner.
Chartreuse: Make a sponge cake and, when cold, cut
out the centre, leaving only enough cake at the bottom and
sides to hold the jelly. Fill the centre with any fruit jelly
made with gelatine, using the jelly when just ready to
"form". Set the cake to cool. To serve, cover the top with
frosting, or with a mixture of 1 c. thick cream, 1 c. milk,
beaten, until stiff, with 1-4 c. confectioner's sugar; season with
vanilla, or other desired flavoring.
Pickles and Relishes.
Sweet Pickled Peaches: 1 qt. vinegar, 4 lbs. sugar
1 oz. stick cinnamon, 1-2 oz. whole cloves.
Prepare fruit as for canning. Boil vinegar and sugar
together for five minutes. Tie the spices in a cheesecloth
bag, and cook in the syrup, skimming, if necessary. Place a
few of the peaches at a time in the syrup, and cook until
sufficiently soft. Put the fruit into sterilized jars, fill, to
overflowing, with syrup. Close jars according to directions
for hermetical sealing. These proportions are sufficient for
seven pounds of fruit.
Pears, plums, apricots, sweet apples, or other suitable
fruits, and the rind of watermelons and muskmelons, may
be used instead of peaches.
Chow-chow: 1 pk. green tomatoes, 1 bunch celery, 6
small onions, 2 green peppers, 2 lbs. brown sugar, 1 tbsp.
allspice, 1 tbsp. cloves, 1 tbsp. cinnamon, 1 tbsp. pepper, salt,
2 to 3 qts. of vinegar.
Wash tomatoes, remove hard piece at stem end, and
slice them. Arrange in layers, covering each layer with salt;
let stand 24 hours, then drain off the salt liquid, and rinse
in fresh, cold water. Chop the tomatoes, celery, onions, and
132 DOMESTIC SCIENCE
peppers fine; put tKem into a preserving kettle with the sug-
ar, spices, and vinegar. Heat to boiling point, then cook
slowly 2 hrs., and cover. Cabbage may be used instead of
celery.
Jams.
Jams arc usually made of small fruits or berries; but
large fruits may be used by cutting fine.
Prepare the fruits, and weigh, using equal weights of
fruit and sugar, with tart fruits; and three-fourths the weight
of the fruit, in sugar, for sweet fruits.
Cook the fruits in clear water, mashing while they are
heating, stirring to the bottom, frequently. Cook until the
fruit is very soft. Heat the sugar in a pan set over a vessel
of hot water. When the sugar is thoroughly heated, add it
to the fruit, and cook 20 min., to thicken the jam. Place
in tumblers or jars, cool, and cover closely, as for jellies. No
separate recipes are necessary for jams.
Miscellaneous
Butter (experiment): 1-2 c. cream, sweet or sour; 1-8
tsp. salt. Shake the cream in a wide-mouthed bottle tightly
corked; or stir in a bowl, beating with a Dover egg-beater, un-
til the butter fat separates from the liquid part of the milk.
Continue shaking or beating until the particles of butter col-
lect in little balls, and then into one large mass. Remove
the mass from the milk, place it in a wooden bowl and wash
it in several waters, using a wooden ladle, until the water is
quite clear. Drain off the water, sprinkle in the salt, and
work the salt into the butter and much of the water out of the
butter at the same time, using the ladle. Make up into a
round ball, place on a butter dish, and shape to suit the
fancy.
Nutmeg Sauce: 1 tbsp. cornstarch, 1-2 c. sugar, 11-2
tbsp. flour, 1 tbsp. butter, 1 c. boiling water, 1-8 tsp. nutmeg.
Combine cornstarch and sugar; add the water gradually
stirring constantly. Boil 5 min.; remove from fire, add the
butter and nutmeg, stirring.
APPENDIX 133
Hard Sauce: 1-4 c. butter, 1-2 c. powd. sugar, 30
drops vanilla, or 1-8 tsp. nutmeg.
Rub the butter in a bowl until creamy; add the sugar
gradually, then the vanilla. Grate nutmeg over the top. Set
in a cold place to harden. Serve with hot pudding.
Crust Pudding: 2 c. bread crumbs, 1-2 c. sugar, 1-4
tsp. salt, 1-4 tsp. cinnamon, 1-2 c. seeded raisins, 2 c. milk.
Scald the milk, break crusts in small pieces, and brown
in oven. Add sugar, salt, cinnamon, and raisins; mix well;
pour on milk, and let stand 10 min.; bake until milk is ab-
sorbed. An egg may be added, beaten to the sugar and
seasonings, and the milk added slowly before putting in the
crumbs. If egg is used, use 3 c. milk. Serve with hard
sauce.
Scalloped Tomatoes: 2 c. tomatoes, 11-4 tsp. salt,
3 tbsp. butter, 1 1-2 c. bread crumbs, pepper if desired.
Cook tomatoes 10 min., with salt and pepper. Butter
the crumbs, and put 1-3 of them in a buttered pudding dish;
place a layer of one-half the tomatoes over them; place 1-3
of the crumbs upon the tomatoes, and the second half of the
tomatoes upon them, cover with remaining 1-3 of crumbs;
place a cover over the dish, set in the oven and cook, covered,
20 min., on bottom of oven. Uncover, and set on grate to
brown. If raw tomatoes are used, cook 1 hour.
F.
Table Showing the Fuel Value of Different Pood-
Stuffs, in Calories.
Food-stuffs. No. of Calories per Pound
Salt fat pork, smoked, 3,555.
Butter, 3,410.
Bacon, 2,720.
Cream crackers, 1,925.
Oat breakfast food, 1,800.
Wheat, " " 1,680.
Corn meal, 1,640.
134 DOMESTIC SCIENCE
Pork ham, smoked, 1,635.
Wheat flour, patent, 1,635.
Rice, 1.625.
Rye flour, 1,620.
Beans, white, dried, 1,520.
Mutton ham, 1,415.
Pork ham, fresh, 1.320.
Mutton loin chops, 1,245.
Bread, white wheat, 1,200.
Beef ribs, fresh, 1,135.
Turkey, 1.060.
Beef loin, fresh, 1,025.
Salmon, canned, 915.
Beef, chuck ribs, 910.
Beef, round, 890.
Mutton leg, 890.
Cream,
Beef, dried, smoked, 790.
Poultry, fowl, 765.
Beef shoulder, fresh, 715.
Veal cutlets, round, 695.
Eggs, raw, 635.
Veal leg, 625.
Sweet potatoes, fresh, 440.
Mackerel, 370,
Codfish, salt, 325.
Milk, unskimmed, 310,
Potatoes, 295
Grapes, 295,
Bananas, 260,
Oysters, solid, 225,
Codfish, fresh, 220.
Apples, 190.
Skimmed milk, 165,
Beets, fresh, 160.
Oranges, 150.
Strawberries^ 150.
APPENDIX 135
PART V.
Light Cooking and Serving Lquipment.
Used in the Elementary School of Kansas City, Mo.
For a Class of 24 Girls.
24 Wire Strainers, No. 2-B.
24 Graduated Measuring Cups.
24 Tin Tablespoons, No. 44.
24 Tin Teaspoons.
24 Iron Handled Case Knives.
24 Iron Handled Case Forks.
24 Paring Knives, No. 400 asst.
24 Royal Stew Pans, No. 16.
24 Covers for same.
24 Royal Rice Boilers, No. 14.
24 Acme Frying Pans, No. 00.
24 Tin Pie Pans, 8 inch.
24 Tin Pie Pans, 6-inch.
24 Wooden Spoons, 12-inch.
24 Daisy Hand Brushes.
24 Asbestos Mats, No. XX.
24 Bread Boards, 16x22 inches.
24 Biscuit Cutters, No. 22.
24 Rolling Pins. No. XX.
24 Wire Egg Beaters.
24 White Metal Tablespoons, No. 148.
24 White Metal Teaspoons, No. 74.
12 Royal Dish Pans, 8-qt
12 Cake Tins, l-pt„ No. 31.
12 Royal Coffee Pots, 1-pt.
12 Royal Tea Pots. 1 pt.
12 Twin Match Safes, Iron.
12 Royal Soap Dishes, No. 50.
12 Mason's Jars, 1-pt.
12 Royal Pails, with covers.
12 Japanned Pepper Shakers, No. 15.
136 DOMESTIC SCIENCE
12 Graves Ovens, No. 5.
12 Iron Oven Pans, No. 7.
12 White Metal Teaspoons.
12 Hot Plates, 2 Burners.
6 Daisy Therm., registering 165 degrees Fahr., or
more.
6 Mason's Jars, qt.
3 Mason's Jars, 2-qt.
3 Cream City Graters.
2 only, 4 gal. Tin Cans with Covers.
1 only, 5-qt. Royal Pres. Kettle, with Cover, No. 24.
1 only, 8-qt. Royal Pres. Kettle with Cover, No. 010.
1 only. Frying Kettle and Basket, No. 1100.
1 only, Royal Teakettle, No. 70. I
1 only, Silver's Potato Press.
1 only; Galv. Garbage Can, 5 gal.
1 only, Tin Funnel, pt. No. 20.
1 only. Sad Iron, common, 5 lb.
1 only, Crumb Tray and Brush, No. 020.
1 only, Japanned Flour Dredge, No. 02. t
1 only. Wire Veg. Boiler, No. 2. |
1 only, Cork Screw and Can Opener, combined, Na
17.
1 only, Bread Knife.
1 only, Dover Egg Beater.
1 only. Royal Basting Spoon, No. 14.
1 only. Flesh Fork, No. 912.
1 only, Japanned Spice Box, 6 Cups.
1 only, Hunter's Flour Sieve.
1 only. Tin Flour Scoop.
1 only. Glass Juice Extractor.
1 only. Butter Knife, White Metal, No. 26.
1 only, Tin Skimmer, no holes.
1 only, Swiss Scissors, 5-in., No. 667
1 only, Clothes Drier, No. 2 1-4.
1 only Jap'd Bread Box, No. 14.
1 only; 3-piece Carving Set, No. 070.
APPENDIX 137
1 only, Meat Knife, Wilson's No. 12.
1 only, Royal Sink Strainer.
1 only, Jap'd Flour Can, 25-lb.
24 YcUow-warc Mixing Bowls.
24 Yellow-ware Bowls, No. 30.
24 White Granite Bowls, No. 36.
24 White Granite Cups and Saucers.
24 White Granite Plates.
24 White Granite Fruit Dishes.
24 Rock-Red Bean Pots.
12 Salt Shakers, No. 468.
6 White Granite Plates, 6-inch.
6 White Granite Plates, 8-inch.
6 White Granite Soup Plates.
6 Baccarat Tumblers.
White Granite Water Pitcher No. 12.
White Granite Tureen, P. G.
White Granite 7-inch Baker.
White Granite Sugar Bowl, No. 30.
Oil Cruet, No. 666.
Gravy Boat, P. G.
Pickel Dish, P. G.
Mustard Mug and Spoon.
Teapot P. F.
Soap Slab, W. G.
Japanned Tray, 16 inch.
White Granite Platter, 10-inch.
White Granite Cream Jug.
Glass Finger Bowl, No. 311.
Equipment for Manual Training Centers.
Used in the Elementary Schools of Kansas City, Mo.
6 No. 25, 8-inch, Iron Handle, Stanley T. Bevels.
1 set Russell Jennings Auger Bits, size 1-4 to 1 inch.
1 1-8-inch, 114 A, Bit Stock Drill for wood.
1 1-4-inch, 114 A, Bit Stock Drill for Wood.
laa DOMESTIC SCIENCE
1 3-8-inch, 114 A, Bit Stock Drill for Wood.
1 1-2 inch, 114 A, Bit Stock Drill for Wood.
1 No. 10 Rose Countersink.
1 8-inch Sweep, No. 4308, Ratchet Brace.
12 No. 600, 3-4-inch, Leather Tipped Handles, Firmer
Socket Chisels.
12 No. 600, 1-4-inch, Leather Tipped Handles, Firmer
Socket Chisels.
1 No. 600, 1-2 inch. Leather Tipped Handles, F-rmer
Socket Chisels.
1 No. 600, 3-8 inch. Leather Tipped Handles, Firmer
Socket Chisels.
1 No. 600, 1-inch, Leather Tipped Handles, Firmer
socket Chisels.
8 Pairs No. 809 Hand Screw Clamps.
1 No. IW, Wentworth's Saw Clamp.
2 No. 9 Clamp Irons, complete with 4-ft. wood bar.
6 No. 3, 6-inch, Wing Dividers.
4 4 1-2 inch, Slim Taper, Nicholson Saw Files.
4 5 1-2-inch, Slim Taper, Nicholson Saw Files.
1 10-inch Mill File.
2 14inch Hf. Rd. Wood Files.
2 14-inch Flat Wood Files.
1 Trojan Emery Grinder, 6 inch Emery Wheel.
12 No. 62, Stanley Marking Gauges.
12 No. 12, Maydole Bell Claw Hammers.
1 No. 121, Shingling Hatchet.
1 No. 29, Riverside, 8 inch blade. Drawing Knife.
24 No. 50, Henkcl's Chip Carving Knives.
4 3inch face. Mortised Handled Hickory Mallets,
1 No. 31, New Langdon Mitre Box, "Improved," 22
inch Saw.
2 2-32, cup points. Standard Nail Sets.
2 No. 3, Zinc Oilers.
24 No, 5, 14-inches long, 2-inch cutter, Baily Jack Plane.
12 No- 2, 7 inches long, 1 5-8-inch cutter, Bailey
Smoothing Plane.
APPENDIX 139
1 No, 30, 7-inch Pliers.
12 18-inch, 10 point, Disston Cross Cut Saw, D. No, 8,
2 No. 28, Rip Saws, D. No. 8.
12 12.inch, 11 point, Disston Back Saws.
2 No. 2, 12-inch blade, Disston Key-Hole Saws, De-
tachable Blade.
1 Morrill's Special Saw Set.
12 6-inch Blade, Champion Screw Drivers.
1 No. 4, Stearns Spoke Shave.
1 No. 14 B, Framing Square,
12 No. B-10 Steel Squares.
1 No. 20, Rosewood Handle, Try Square, Stanley.
2 No. 2, 8-inch, Iron Handle Try Square, Stanley.
1 India Oil Stone, Mounted. 8x2xl-in.
146 DOMESTIC SCIENCE
After-Word.
In the preparation of the preceding pages, the following
authorities have been consulted:
1. Physiology and Hygiene. Huxley and Youmana.
2. Brief Course in Physiology. Cotton.
4. Physiology and Hygiene. Brown.
4- The Human Body. Martin.
5. Advanced Physiology and Hygiene. Conn and
Budington,
6. Physiological Economy in Nutrition. Chittenden.
7. Dusts and its Dangers. Prudden.
8. Bacteria, Yeasts, and Moulds in the Home. Conn.
9. Bacteria. Newman.
10. Lectures on Bacteria. Du.Barg.
11. Food and its Functions. Knight.
12. Diet in Relation to Age and Activity. Thompson.
13. Food and Principles of Dietetics. Hutchinson,
14- Handbook on Sanitation. Price.
15. Practical Hygiene. Currg.
16. Practical Hygiene. Harrington.
17. Handbook of Industrial Organic Chemistry. Sadder,
18. Chemistry of Cooking and Cleaning. Richards.
and Elliott,
19. Chemistry in Daily Life. Cohn,
20. Chemistry in Plant and Animal Life. Snyder.
21. Sanitary and Applied Chemistry. Bailey,
Thanks are due "Knight's Food and Its Functions" and
"Huxley and Youman's Physiology and Hygiene" for the
physiological illustrations selected for this work.
The Author.
SYLLABUS IN SEWING
PART VI.
For Use of Teachers.
Suggestions.
Cleanliness: Pupils should wash their hands immedi-
ately before sewing. The desks or tables should be free from
dust; the work kept from contact with other objects in the
room, and from unnecessary handling by others. No thread
should be carried to the mouth. No goods not washable,
should be used in school work.
Position: When the work is light enough to permit
its being held up near the face, the usual injunction, **Sit
erect," may be (ollowed; the neck being inclined somewhat;
but when the work is heavy, it must rest on the table or on
the knee, and the injunction is fruitless; the pupil cannot
"sit erect." The hands and arms should not be allowed to
rest on the desk or table.
Light: As the taking of fine stiches is more trying to
the eyes than studying the common text, great care should be
taken that the curtains are adjusted so as to admit the greatest
amount of light without throwing the sunlight into the eyes
of the pupils. The light should fall from the left or over the
shoulders, rather than from the right or the front; both for
the better view and for the protection of the eyes. When
the pupils squint, or "knit" the forehead between the eyes,
in sewing, they should discontinue the work until an oculist
can be consulted. There is some defect of vision, Rooms
that can not be well supplied with natural light, should not
be used for sewing classes.
Ventilation and Heat should be as carefully con-
sidered as light. Only pure air is re-creative, "Oh, they
141
142 DOMESTIC SCIENCE
can sit there a little while!" should plead no excuse for main*
tainin^ sewing classes in rooms not susceptible of proper
heating and ventilation.
Thimbles: Owing to the danger of piercing the skin
of the finger, no pupil should be allowed to take one stitch
without a thimble. For school work, the aluminum thimble
is best; being cheap and non-corrosive.
Class of Work: Pupils should be set to work on
articles of practical value as soon as possible; first, from the
view point of interest; second, from the point of utility.
These girls are to become home-makers. They can not be
overtrained in the subject in so short a time.
Knots: "Tie a knot in the thread and you will not
miss the first stitch." This is the tailor's motto, and one
worthy of following.
Pratice pieces" for exhibition, may be made without
knots, but garments should be sewed to stay.
Biting off the Thread injures the enamel of the
tooth.
Unfinished Work: Work not completed at the regu-
lar time may be finished at home, or as "busy work" at
school.
Red Thread is not a necessity in the "practice work,"
but a convenience. It should be discarded with the begin-
ning of the making of articles of use.
The French Seam is better adapted to the sewing
machine than to hand work. It should not be backstitched;
as the material will be more or less drawn by it.
Felled Seams should be used in making all under-
garments instead of the French seam.
Right to Left: All seams, fells, hems, and overcast-
casting, should be sewed from right to left.
Holding Work: There is no laudible reason for not
pinning the work to the knee, or the waist, on occasions
seeming to require it.
Note I. The (*), used in this syllabus denotes that
the material for the article or garment is to be furnished
SEWING 143
by the pupils. All other cloth for pratice is to be furnished
by the Board.
Note II. Each girl should provide herself with a
neat work-box, containing a pair of five inch scissors, a thim-
ble; and an emery cushion and pins.
As necessity requires, a tape measure may be added to
the contents of the work box, to be used in drafting.
Note III. For the sake of uniformity, and to further
the progress of the work, the Board furnishes all needles and
thread, and bleached and unbleached muslin for "pratice
pieces"; also cards, 4x4 inches for first lessons in darning,
and stockinet for more advanced work.
Note IV. Where the boys are sent to Manual Train-
ing, the girls can do the sewing in the regular class room;
perhaps more eflFectively than to go to another room.
Note V. This syllabus is prepared for one lesson a
week and each number indicates a week's work.
SIXTH YEAR.
1. (a) Enrollment, (b) Directions concerning
the individual equipment and material to be furnished by
the pupils.
2. Drills:
(a) Threading the needle.
(b) Knotting the thread.
(c) Use of the thimble.
(d) Use of scissors.
(e) Position in sewing.
3. Basting: Uneven basting, only.
Material: For each pupil, one piece unbleached
muslin, cut (not torn) 6in.xl2in., folded in the middle
crosswise. This piece to be used for all practice stitches in
lessons third to eighth inclusive. Red cotton No. 50 and
needles No. 8 for these four lessons, also.
4. The Running Stitch.
5. The Back Stitch.
(a) The whole back-stitch.
144 DOMESTIC SCIENCE
(b) The half back-stitch.
(c) The back-and-fore stitch.
Great care should be taken that the thread is not
"drawn" in back-stitching. It is the prevailing weakness in
the work of beginners.
6. Overcasting: (the raw edge).
7. Oversewing: (the seam).
8. The Hem:
(a) Turning the hem.
(b) Basting the hem.
(c) The hemming stitch.
9. Hemming: Dish towels and dish cloths.
(*) Material for dish cloths, soft, half-worn muslin or
other cotton or linen goods; for dish towels, light-weight crash
or other soft, loosly woven goods. These may be kept for
the next year's cooking class. Thread and needles at dis-
cretion of the teacher.
10-11. Bags: Material, chambra gingham, 1-2 yard,
solid colors. Each class selects its color, uniform (*)• Thread,
the color of cloth.
Form: Cloth folded crosswise in middle; hem one inch
wide; seams oversewed; raw edges overcast. Draw-strings of
color of cloth (optional).
These bags may be kept for next year's cooking class.
12-13. Gathering and Banding. The Doll's Apron:
(a) Gathering.
(b) Placing the gathers.
(c) Backstitching the gathers to the band.
(d) Felling down the edge of band.
(e) Over sewing the edge of band.
Material, checked gingham.
Apron cut 4xl2-inchcs; the band 12 1-2 by 2 inches.
WhitecottonNo. 40andNo. 60. Needles No. 7 and
No. 9.
14-15. Cutting and Making a Three-gored Apron:
Material, checked gingham (*).
Size, adapted to pupil by measurment. No ruffle or
SEWING 145
bib; seams overcast. In this and all lessons following, the
thread and needles at the discretion of the teacher.
16. Patching:
The hemmed-on patch.
Material, checked gingham; piece cut 6x9 inches (*).
17. Darning:
Material, cardboard cut 4x4 inches. Germantown
wool.
Darning needles adapted to wool.
The pupils mark card at top and bottom, one half inch
from edge, with pencil; for holes for the darning needle;
then puncture the card through each dot, using a large pin or
a darning needle. After the marking, the puncturing may
be done at home.
18. Darning:
Material, stockinet; darning cotton. Pieces cut 4x4
inches.
The "cut," the "tear," the "hole."
19-20. Button Holes: The square ended, tailored
buttonhole.
(a) Measuring and cutting the hole.
(b) Barring.
(c) Working the buttonhole.
Material, bleached muslin.
There is, probably, no special work in sewing more
poorly taught and more poorly learned than the making of
the buttonhole. Since the introduction of the "sewing ma<
chine buttonhole," the art of making a smooth, firm, and
serviceable buttonhole has been practically lost, except
among tailors; while there is no one feature of the depart-
ment of "finishing," in sewing, that tends more to the beauty
and the comfort of a garment, than well-shaped and well-
made button holes.
21. The Linen Hem: On towels, table cloths, or
napkins.
Material linen or cotton crash for towels, table
linen C).
146 DOMESTIC SCIENCE
22-26. Drafting, Cutting and Making Underskirt:
Simple method of drafting.
Material, bleached muslin. (*). Finished with
plain hem. Seams back-and-fore stitched, overcast.
27. Tucking.
Material, unbleached muslin. Piece 6x6 inches; 4
tucks, 1-4-in. wide.
28-29. The Toy Pillow Case:
Material, bleached muslin, (*) cut 10x9 1-4-in., made
5x8 in. Seams over-sewed on right side. Raw edges over-
cast. Hem one inch wide.
30 32. The Toy Sheet:
Material, bleached muslin (*), 14x19 in., made
13x17 in. (One sheet).
33-34. The Toy Bed Blanket:
Material, white outing flannel (*).
Blue Germantown wool. Blanket cut 13x18 in. Edges
finished with a blanket stitch.
35-36. The Toy Bed Comfort:
Material, white cheese-cloth (*).
Cotton batting, blue darning cotton. Size, 16x30 in.
37. The Cradle Mattress:
Material, striped ticking C). Cotton batting.
38. The Toy Pillow Ticks:
Material, striped ticking (*). Cotton batting. Size
9 1-2x8 1-4 in.
SEVENTH YEAR.
1. Enrollment: Assignment of individual equip-
ment.
2. Rapid Review of all the stitches taught in the
first quarter of the sixth year's work.
Material, unbleached muslin, cut 6x12 in., folded in
the middle crosswise. White thread. No. 50. Needles,
sharps. No. 8. This one piece to suffice for the review.
4-5-6. Apron: The straight apron, gathered into a
band. Three tucks and a hem at the bottom. No other
adornment. Size, adapted to pupiL
SEWING 147
Material: India Linon (*). Needles and thread
adapted by the teacher.
7-8. Handkerchief: Hemstitching. The untrimmed
hemstitched handkerchief.
Material, India Linon, (*). Size, 10 x 10 in. before
hemming.
Table Napkins: The linen hem.
Material, Linen or mercerized cotton, (*). Size, de-
cided by parents. Hem, 3-16 inch wide.
Buttonholes: One review lesson. A square ended,
barred, tailored buttonhole.
Material, Bleached muslin, strips cut 12x3 inches,
folded lengthwise in the middle, edges turned in and over-
sewed.
Buttonholes cut crosswise the piece, two inches apart.
A grade contest for the best buttonholes.
11. Patching: Matching stripes. The felled patch.
Material, any kind of light weight striped goods, (*).
All goods must be clean. Piece cut 6x6 inches.
12. Darning:
Material, Silk, cotton, linen, or woolen goods, (*).
Thread, silk or darning cotton adapted to the cloth, also the
needles. Darning of the cut, the tear, the worn hole.
13. Darning:
Material, Cotton or woolen stockings, (*). These
must be freshly washed and scalded, if they hav3 been worn.
Needles; etc., adapted to material.
14. The Felled Seam;
Material, bleached muslin. Piece cut 6x6 incheso
Two seams.
15. The French Seam:
Material, as in previous lesson. Two seams.
16-24. Drafting, Cutting, and Making a petticoat,
using the "Gingles" method. (See "ad." in this book).
Material, bleached muslin, (*).
(a) Measurement.
(b) Drafting to same measurement.
148 DOMESTIC SCIENCE
(c) Drafting to individual measurements.
(d) Cutting.
(e) Fitting.
(0 Making.
Petticoat made with fourth-inch felled seams, back-and-
fore stitched; finished with plain hem.
25-28. Drafting, Cutting, and Making a seveni
gored dress-skirt, using the same method.
Material, calico or gingham, (*). Skirt finished with
the French seam (not back-stitched) t and a plain hem.
29-33. Drafting, Cutting, and Making shirt-waist
(same method).
Material, calico, gingham, or white goods, selected by
the parents (*). Waists plainly finished. Barred button-
holes.
34. Drafting, Cutting, and Making drawers, by
same method. Finished with felled seams and plain hem.
Material, bleached muslin.
EIGHTH YEAR.
First Quarter.
Note. No purely "practice work" is done in the first
quarter. Garments are drafted, cut, and made. The
drafting is done by the "Gingles Method." Books used by
the teachers, only. All equipment and material is furnished
by the pupils. The garments and all other articles made,
arc the property of the makers. Exactness is the highest
aim.
Garments made in the first quarter:
(a) Plain shirt-waist.
(b) Trimmed corset cover.
Material, selected by parents.
Second Quarter.
The Introduction of the Sewing Machine: One
machine, only, for each school having a class which has com-
pleted the two previous years' work.
SEWING 149
Drills:
(a) In the general manipulation of the machine.
(b) In the cleaning and oiling of the machine.
(c) In basting for the machine.
(d) In sewing straight seams.
All cloth for practice furnished by the pupils. The
care of the machine and the ability to run it are the chief
aims of this term's work.
Third Quarter.
Articles Made for Home Use:
(a) One tablecloth made by each pupiL
(b) Two sheets made by each pupil.
(c) Two pillow cases made by each pupil.
(d) Six napkins made by each pupil.
Cloth selected and furnished by pupils.
Fourth Quarter.
Drafting, Cutting, and Making:
(a) A dressing sacque.
(b) A plain night gown.
Drafting by the "Ginglcs" method.
Material, As in previous quarter.
Final Grades. Reports. Inventories.
INDEX
DISCUSSIONS.
Acid, Acetic, 41.
Citric, 41.
Lactic, 45, 64.
Malic. 41.
Oxalic, 41.
Tannic, 41.
Tartaric, 47.
Air, Poisonous, 26.
Pure, 26.
Albumen, Physological Uses of, 27.
28.
Principal Sources of. 27, 28.
Alkalies. Action of, 44, 45.
Asphyxiation, 106.
Bacteria, 23, 24, 35. 39. 45.
Baking of Bread. Object of, 82.
Bath Rooms, Care of, 56.
Beef, Composition of very fat, 69.
Composition of very Lean. 68.
Different Cuts of, 67.
Nutritive value of. 68.
Use of Different Cuts of. 68.
Use of Tender Cuts. of. 68.
Use of Tough Cuts of. 68.
Bicarbonite of Soda. 47.
Bread, its Importance. 43.
Breakfast. Planning, Cooking, and
Serving, 66.
Butter, 37.
Caffeine, 36.
Cake, Classification of, 78.
General Rules for, 120.
Calorie, Value of, 59.
Candy Making. Terms Used in. 126.
Canning, General Directions for,
53, 85. 86. 87.
Carbon. 89, 90. 103. 106.
Carbo-hydrates, 27, 29.
Casein. 27.
Animal. 32.
Vegetable, 33.
Cellars, Care of, 57.
Cereals, 60.
General Rules for, 31.
Time Table for, 31,
Cheese, Skimmed Milk, Value of, 33.
Full Cream, Value of, 33.
Chemical Elements, of the body,
89 90 91.
Of the Solid Tissues, 90.
Of the Fluids. 91.
Circulation of the Blood. 104. 105.
Classification of Food-Stuffs, 27.
Cocoa, 37.
Coffee, 36.
Combustion, 103.
Comparative Food Values of Rice
and Potatoes, 58.
Condiments, 48.
Cream, 64.
Cream of Tartar, 47.
Digestion, and Digestibility of
Foods, 94.
Gastric. 96, 97, 98, 99.
Intestinal. 98. 99. 100.
Salivary. 94. 95, 99.
Time Required for. 100, 101, 102.
Digestive Ferments, 99.
Fluids. 97. 99.
Organs. 94. 98. 99.
Processes, 94, 95. 96, 97, 98, 99.
Dirt, 22.
Dinner, Planning, Cooking, and
Serving, 87.
Dust, 22.
Dust Plants, 22.
Dumplings. General Rules, 118.
Eggs, 28, 29, 51. 63.
Equipment, Light Cooking. 135,
136. 137.
Manual Training, Boys', 137, 128,
139.
Fat, Clarified, 38.
Fats and Oils, Animal, 27, 37, 38.
Fish, Best Methods of Cooking. 73.
Shell, 75.
Test for Freshness, 72.
Flavoring Extracts, 48.
Flour, Bread, 46, 114.
Pastry, 46, 114. 120.
Food Principles, 27,
Food-Stuffs, Fuel Values of, 93, 133,
Fruits, Comparative Values of, 61.
Fuel Values, 59.
Fungi, 22.
Gas, Carbonic Acid, 44, 103, 106.
Hydrogen, 26, 89.
Nitrogen, 26. 89. 103.
Oxygen, 26. 89, 103, 104, 105. 106,
Gelatin, 27.
Glands, of the Mouth. 94, 95, 96.
Of the Stomach, 96. 97, 98,
Of the Liver, 95, 98,
Gluten, 27, 31.
Hermetical Sealing, 87.
150
INDEX
151
Housekeeping, Sanitary, 25.
Care of Dish Towels and
Cloths. 25.
Care of Refrigerator, 25,
Care of Sink, 25.
Care of Garbage and Garbage
can, 25.
Care of Plumbing, 56.
Invalid's Tray, 63.
Jams, General Rule for, 132.
Jars, Best for Canning, 39, 86.
Sterilizing, 53. 86.
Jellies, General Rule for, 84.
Lard, 37.
Leavening, 43.
Experiments in, 44.
Lactose, 64.
Lima Beans as Muscle Builders, 32.
Lunch, Planning, Cooking and
Serving, 81.
Macaroni, Composition of, 66.
Marrow, 37.
Measurements, Accuracy in, 26.
Table of, 27.
Menu, the, 92. 93.
Microbes, 23.
Mildew, 23.
Milk, in General, 38, 45, 46.
Composition of, 64.
Modified, 64.
Mineral Matters, (Salts,) 27, 40.
In the Solid Tissues, 90.
In the Fluids, 91.
Moulds, 22, 23.
Mould, Green, 22.
Spores. 23.
Muscle-Making Values of Common
Food-Stnffs. 92.
Myosin, 27.
Nitrogenous Foods, 27.
Oils, Vegetable, 11.
Organic Ferments, 100.
Oysters, 75.
Pastry, Rules for, 114.
Light, 117.
Short, 114.
Pastes, Flour, 66.
Macaroni, 66.
Spaghetti, 66.
Vermacelli, 66.
Plumbing, Care of, 56.
Poultry, 76.
Preserving. General Rules for, 84,
85.
Proteids, 27.
Respiration, 103, 104, 105, 106.
Rice, 60.
Rice and Potatoes, Comparative
Food Values of, 58.
Rolled Oats, 28.
Roasting Meat, 71,
Rotting, 23.
Scrubbing Boards and Tables, 25,
Secretions, Daily Amounts by Di-
gestive Organs, 95,
Soup Stock, 50.
Starch, 27,33, 57.
Sugar, 27,34.
Syllabus, in Cooking, 9-21.
In Sewing, 141-149.
Table Setting, General, 53, 54.
Serving, 54.
Tea, 36.
Tests for Fresh Eggs, 30.
Temperature of Living Rooms, 57.
Of Sleeping Rooms, 57.
Thiene, 36.
Vegetables, 65.
Green, 77, 78.
Ventilation, 57, 107.
"Water, Composition of, 26, 27, 35.
Glass, 30
"Hard" and "Soft," 56.
Wheat, a Grain of, 43.
Spring, 114.
Winter, 114.
Yeast, 23, 81, 82.
Plants, 23.
Fermentation, 23, 82.
RECIPES.
Baking Powder, 46,
Baked Apples, 41,
Bananas, 62.
Macaroni, 66.
Biscuits, Bak. Powder, 48, 108.
Drop, 48.
Sour Milk, 48.
Boiled Macaroni, 66.
Rice, 60.
Turnips, 65.
Bread, Beaten, 110.
Boston Brown, No. 1, 109.
Brown, No. 2, 109.
Bread, Brown, No. 3, 109.
Soft Graham, 109.
White, (Quick Process), 83.
White, (Slow Process), 83.
Broth, Chicken, 51.
Mutton, 113.
Oyster, 112.
Butter Making, 132.
Cake, Angel, 121.
Chartreuse 131.
Cheap Sponge. 79.
Coffee, 121,
Dutch, Apple, 119,
l52
Index
Cake. Plain. 79.
Plain Molasses, 49.
Short, 119.
Sponge, 80.
Candy, Chocolate Cream, 127,
Cocoanut Drops, 127.
Fondant, White, 34.
Fudge, 126.
Glace Nuts, 127.
Molasses, 128.
Peanut Brittle, 126.
Penoche, 128.
Chicken, Fried, 76.
Jelly, 112.
Panada, 111.
Cheese. Sour Milk, 33.
Straws, 117.
Chow-Chow, 131.
Clarified Fat, 38.
Cocoa, a Beverage, 37.
Coffee, a Beverage, 36.
Drip, 110.
Cookies, Chocolate, 122.
Cocoanut, 122.
Peanut, 122.
Sugar, 49.
Custard, Frozen. 113.
Plain Cup, 51,
Rennet. 64.
Dessert, Rice, 60.
Doughnuts, 80.
Dressing. Baked Apple, 42 .
Cooked Salad. 123.
Eggs. 124.
French. 40.
Mayonaise, 78,
Dumplings, for Stews, 118,
Fruits, 118.
Steamed, 119.
Egg-Nog, Coffee, 111.
Milk. 111.
Eggs. Poached, 63.
Soft Boiled, 31.
Fish, Baked, 73,
Balls. Cod, 74.
Boiled, 73.
Creamed, Cod, 74.
Egg Sauce for, 74.
Filling for. 73.
Fried, 75.
Hash, 74.
Sauted, 73.
Ginger Bread, Soft Molasses, 47.
Ginger Snaps, 122.
Gravy, Brown, 71.
Giblet, 77.
For Roast, 77.
Gruel Farina. 114.
Milk, 52.
Ice Cream, 111.
Lemon, 110.
Icing, Boiled, 123.
Icing, Uncooked. 123.
Jams. General Rules for, 132.
Large Fruit. 132.
Small Fruit, 132.
Jelly, Cranberry, 85.
Lemon, 130.
Lemonade, 41.
Egg, 113.
Meringue, 116.
Milk, Albumenized. 63,
Pateurized, 38.
Sterilized. 63.
Muffins. Corn Meal, 47.
One-Egg. 47.
Raised, 83.
Pancakes. Bak. Powder, 45.
Sour Milk. 46.
Pastry, Light. 117.
Short. 114.
Peaches, Canned, 53.
Sweet Pickled, 131.
Pie. Apple, 116.
Lemon, 115.
Meat and Potato, 116.
Mince, Plain, 117.
Pot, 117.
Pumpkin. 116.
Popovers. 44.
Porridge, Barley, 111.
Corn Meal Milk, 111.
Potatoes, Baked, 34.
French Fried, 40.
Mashed, 59.
Sauted, 38.
Scalloped, 65.
Pudding. Apple. 80.
Bread. 52.
Cottage, 119.
Crust, 133.
Entire Wheat, 120.
Indian Tapioca, 80.
Lemon Jelly, 130.
Rice, 52.
Snow, 131.
Suet, 120.
Yankee Apple, 119.
Roast Beef Gravy, 72.
Chicken, 76.
Meat, 71.
Stuffing for, 77.
Rolls, Parker House, 84,
Rolled Oats. 28.
Salad. Apple and Celery. 124.
Beet. 125.
Cabbage. 40.
Cucumber and Tomato, 123.
Egg. 125.
Lettuce, No. 1, 124.
Lettuce. No. 2, 124.
Lobster. 124.
Meat, 124.
Potato, 123.
4
J
Index
158
Salad. Sweet Potato and Bacon,
125.
Tomato. 78.
Turnip. 125.
Vegetable. 124.
Sauce. Apple No. 1. 61.
Apple No. 2. 62.
Caramel. 51.
Cream, 60.
Egg. for Pish. 60.
Fish, 74.
Nutmeg, 132.
Tomato, 66.
Vanilla. 52.
White, 65.
Sherbet. Milk. 113.
Pineapple, ill.
Other Fruits, ill.
Soup, Baked Bean, 129.
Chicken, 129.
Corn. 128.
Cream of Green Peas, 129.
Soup, Lima Beans, 42.
Macaroni, 50.
Mock Bisque. 128.
Mutton, 130.
Ox-Tail. 129.
Potato, 42.
Stock, 50.
Tomato, 42.
Steak, Pan Broiled, 71.
Stew. Beef and Vegetable,
Oyster, 76.
Tea, a Beverage, 36.
Beef, 112.
Toast, Dry, 1 13.
Egg, 31,
Milk, 81.
Tomato Milk, 81,
Water. 113.
Water, Apple. 62.
Currant, 62.
Grape ,
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A Definite Text i n Sewing and Drafting for
Class Room Work
The American System of Dress-
making has been prepared by ex-
perienced, practical dressmakers,
working jointly with practical
teachers, both in high school and
college work. The system is be-
ing recognized as the most com-
prehensive and complete for class
room work that has been pub-
lished, and is fast being introduc-
ed into high schools, academies
and colleges offering courses in
Domestic Science and Art. It is
an independent proportion sys-
tem, concise, thorough and scien-
tific; containg over 400 pages, and
200 explanatory illustrations. It
is accompanied by a tailor's
square and model drafts.
The Washington City Librarian
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, that he had difficulty in finding
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knowledging receipt of the
"American System,*' he said:
"This System is one which will
be of great value to the Library,
as it contains more information
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Teachers of sewing are invited
to write or call for special terms
to schools and colleges introduc-
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SCHOOL FROCK
AMERICAN COLLEGE
o/DRESSMAKING
1508-1530 Commerce Building
KANSAS CITY, :: : MO,
KANSAS CITY, MO., June 1, 1910.
To the AMERICAN COLLEGE OF
DRESSMAKING,
Kansas City, Mo.
Gentlemen: After having carefully investigat-
ed the plan of your work, I have been particularly in-
terested in the System of Drafting which you use and
teach, not only in the class-rooms of the school, but
by correspondence.
Sending, as you do, to each correspondence stu-
dent, a 446 page text of instructions and a scientific-
ally gauged Square and large printed Model Pattern
Drafts, accompanied by a voluminous set of test ques-
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of a series of graded lessons, the student a thousand
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On reviewing the remarkable results you have
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institutions of higher learning include more of the in-
dustrial side of education?"
For all purposes of dressmaking and drafting in
the high school, the college, the normal school, and
the home, this System is both sufficiently simple and
sufficiently comprehensive.
I shall watch your results with great interest, and I
wish them the highest success.
Most truly yours,
Gertrude T. Johnson,
Supervisor Domestic Science ^
Elementary Schools^
Adv. Kansas Citv^ Mo,
LESSONS IN GARMENT DRAFTING
BY
MRS. MAE MILBOURNE GINGLES,
SAGINAW, MICHIGAN.
A Text and Note Book of Straight Line Drafting for use
in Schools and Colleges, Simple, Effective,
and Inexpensive,
Price of Book, 65 cents. Prepaid,
Write for Further Information,
PAGE 27, REDUCED.
usually 7 inches. (The location of arm's eye curve de-
pends upon this measure, hence it must be taken very
carefully.).
WIDTH OF BACK: Across the shoulders, just above
point of shoulder blades.
Front Draft.
Draft a right angle 2 inches from left hand end of paper,
using straight edge of paper for long line. Measure out
on short line from angle 2 inches, and place dot 1.
Out on short line from 1, SHOULDER measure, place
dot 2.
1 1-2 inch down from 2, place small cross.
Connect 1 and cross with straight line. On this line
measure SHOULDER length, and place dot .3,
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One copy del. to Cat. Div.
h^T\ ^
1911