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Editor, Woman's Home Compan ：： （）---- ----- |（） （ ） º №. | （） ſae │ │ │ | _- ae | _ | ; - . º - \ THE THREE R'S - /º That Make a Kitchen Right By Alice Bradley, Editor of the Cooking Department In the course of twelve talks of which this is the first, I assume that you are one of the millions of women who three times a day prepare a meal and clear it away. A thousand and one other duties claim your attention also, but this task is seldom put aside With the suggestion, "We will go out for our dinner tonight, " or "Go to the pantry and forage for your own supper." Three times a day, three hundred and more days in the year, you set the table neatly with linen and silver, china and glass, food and drink, and after a very short time clear it all away again. And why? Because this is a very important part of your very important job which is to provide the means for building healthy bodies, happy souls, and intelligent citizens. There are many other things that you like to do besides cook- ing and keeping things clean, therefore it is worth while to spend time in studying the best way to do these necessary things in order to have more time for the other things. Can this work be done any more easily or more satisfactorily? Can you do all that is neces- sary and not get so tired? I. THE RIGHT ROOM First let us consider the room in which most of this work is done. When used for cooking only, the kitchen should be a small room with the large equipment carefully placed, with the utensils that are used daily kept where they are most accessible, and with a room or pantry where seldom-used supplies may be stored. If the kitchen is large, all the cooking equipment may be grouped in one end, thus gaining many of the advantages of a small kitchen. Some time ago a questionnaire was sent to a good many Com- panion readers. Two-third of the replies to one of the questions were in favor of having a pantry in addition to shelves and cup- boards in the kitchen. This is an excellent arrangement if sink and stove are near the pantry. Otherwise the pantry is best used as a storeroom and closet for little-used utensils, or for table equip- ment if it is a butler's pantry between kitchen and dining-room. - - Prep a red especially for the Readers of the Wom a n's Home Companion 2 - º An all-white kitchen sounds attractive, but is hard to keep Smooth painted light yellow or buff or gray walls are very clean. satisfactory and not bad for the eyes. The ceiling should be white, either painted or calcimined. The painted ceiling is the more easily cleaned. The Woodwork should be oiled, or painted a shade or two darker than the walls. For the floor, there is nothing better than inlaid or battleship linoleum, laid on a felt lining, and This does not absorb grease, has no cracks or splinters or waxed. grO Ove S, is easily kept clean, and wears for years. Even if you have one of the modern kitchen floors permanently laid of some com— position material, you will find it much easier on the feet to have it covered with linoleum. (Rubber heels, by the way, on comfortable shoes relieve some of the strain of a non-yielding floor surface. ) laid floor, Smooth, hard gray paint, or waterproof varnish, waxed, may be used on the floor, but these require frequent renewal. A poorly or one that absorbs grease and requires much scrubbing, should be replaced or refinished at the earliest possible moment, for right here is where many housekeepers expend a maximum of time and energy that might be put to better use. Farmer's Bullet in "Floors and Floor Coverings, " may be of help to you. It may #1219, be obtained by Writing to the U. S. Department of Agriculture, Washington, D. C. At least two windows or a Window and an outside door are necessary to give sufficient light, to pre- vent overheating, and to get rid of odors. One of the Windows should be above or at the end of the sink to throw plenty of light on the dishes and to give the dish-washer an attractive view as she lifts her eyes from the dishpan. There should be good daylight also on the range and into the oven, so things won't start to burn without being seen ; and good light on the work table and shelves, so you can easily read labels and won't mistake mustard for ginger. Windows should be screened and the screens ar- ranged so that the sash may be let down from the top and raised from the bottom at the same time. The wash- able sash curtains should be hung on rings in order to let in the sunlight when wanted, or to exclude it on a very hot day. Dutch curtains, like those in the accompanying sketch, are very satisfac- tory for this purpose, especially if made of some material like scrim or cheese cloth that lets in the light and gives an air of privacy as well, if one's neighbors' Windows are close by. Prep a red especially for the Readers of the Woman's Home Companion - 3 In the little sketch on page 2, notice, by the way, the glass shelf across the Window for holding a plant or two, and the book- shelf just below the window, with a drop-leaf table beneath on which to rest a cook-book or magazine, make out a market order, or figure household accounts, while food is cooking. During a large part of the year the work of preparing and clearing away the evening meal must be done after dark. Artificial lighting is necessary and should be of the best. One large central light should be provided, which will throw the light to the white ceiling, which, in turn, Will reflect it back into the room. If this is an electric light, provide a new bulb when the light begins to grow dim, or you will Wonder why you dislike working after dark. For much work this central fixture is adequate, but for some things you may find yourself in your own light. Wall lights or drop lights from the ceiling will usually be found necessary over the sink and over the range and over the work table. Where electric lights are not available, provide a central large hanging lamp, shelves in several places for small lamps with reflectors, or long hooks for lanterns. (See diagram of kitchen, page 9. ) II. THE RIGHT EQUIPMENT So much for the Right Room — its size, walls, floors and light- ing. Now for its Right Equipment. I shall probably not be able to take up in this month's talk everything one needs in a well- equipped kitchen, so let us start with the large pieces. Some kind of a cooking Stove is , of course, the first essential. Gas Ranges: Most modern ranges are made with so much enamel, removable parts, and other advantages that they are easily cleaned and the odor and smudge of blacking are no more. Even matches are unnecessary, as the burners are lighted by a pilot. A most satis- factory gas range is the type with a heat regulator, which makes it possible to set the dial to the temperature desired for the special baking that you are going to do, and light your gas. The thermost at controls the flow of gas so that the heat is maintained at this temperature as long as the gas is on. Some of these ovens are insulated, thus preventing the waste of gas into the kitchen. Some stoves without regulators are more thoroughly insulated and have a st one in the oven which holds the heat for a long time, making it possible to turn off the gas and continue the baking. Others have hoods which can be pulled down over the kettle after the cooking has been started, retaining the heat and continuing the cooking without more fuel. Prep a red especially for the Readers of the Woman's Home Companion - - - - - - - * - - - - - ºf . - - - - - - - - - - - - - - - 4 e Acetylene gas may be manufactured at home ; condensed gas in tanks is available for homes that cannot be piped from commercial gas plants. Electric ranges are being made better and more satisfactory every year, and if there is a special rate for cooking current in your town, an electric range will be a great convenience. The heat is recorded on a thermometer and easily regulated. The newest ranges have regulators that maintain the oven heat at any desired temperature, insulated ovens that hold the heat, and one or more special top units that retain heat for a long time and others that heat up very quickly. Oil Stoves are being made with many more improvements than they had a few years ago, with good ovens and good burners that are easily regulated. In many country houses, they are a marvelous convenience. If you have an abundance of wood and someone to chop it and bring it into the house, the wood stove can be made to do most satisfactory work. Many housekeepers depend on a coal range, preferring it to any other type of stove. A gas attachment is an aid for quick cooking where gas is available. Fireless Cooker : If there is no fireless arrangement on your kitchen range, you can buy a fireless cooker that can be plugged into an electric Socket and will heat the well and the food stuff to a definite point and shut itself off ; or you can have one with soapstones that can be heated on the range and will keep your food stuff hot for a long time ; or you can send for Farmer's Bullet in 771, "Homemade Fireless Cookers," which gives directions for making a fireless cooker. (See page 2 for address. ) Oven Thermometer: If you have no heat regulator on your oven a standard oven thermometer should be purchased. These can be put in the oven and quickly read by opening the oven door ; they help tremendously in securing good results, especially with cake, rolls and pastry. A card telling time and temperature for cooking foods should hang conveniently near the stove. If you haven't one, I shall be glad to have one sent you upon request. A Pressure Cooker is a necessity if one lives at a high alti- tude. Many people at or near sea level use them daily for cooking tough meats, for canning, and to save time in cooking foods that ordinarily require several hours. Prep a red especially for the Readers of the Wom a n’s Home Companion - - - - 5 Water Heating Devices : Some device of this sort is an absolute necessity in a well-equipped kitchen. The furnace can be equipped to supply hot Water When being used to heat the house. Gas or electric heaters can be purchased in Which the Water heats auto- matically when the faucet is turned. Others, including those heated by kerosene or gasoline, can be lighted, or the current switched on, a few minutes before hot water is required. Many people find the coal range with Water back connected with a boiler the most satis- factory arrangement. The Kitchen Sink: "Perhaps ninety per cent of our kitchen sinks," says Extension Bullet in #27, published by the Michigan Agricultural College, "are set too low for comfortable working. They should not be so low as to require Stooping. The proper height can be best determined by experiment. The following table is given merely as a guide." Height of Height of Woman Working Surface ft. lo inches . . . . . . . . .30% inches ft. . . . . . . . . . . . .31% inches ft. 5 inches . . . . . . . . .34% inches ft. 7 inches . . . . . . . . 35 inches ft. lo inches . . . . . . . . 37 inches i In measuring the height of the sink, the "working surface" is the bottom of the sink. In de- termining the correct height of work tables, ironing boards, etc., the Working Surface is the actual top of the table. A sink should be large enough to receive a dishpan at least 20 inches wide. A sink 20 inches by 30 inches, or 20 inches by 36 inches, is a very convenient size. A white enameled iron sink is very satisfactory. A black iron or soapstone or slate sink may be better for some kitchens. There should be a shelf or table at each end of the sink and good lighting at the back or side. If there is an attractive view from the sink Window, so much the better for the person who washes the dishes. A bed of flowers in summer and a bird's feeding box in winter should be outside this window if a place can be made for them. If the dish closet opens at the end of the sink, with another door into the dining room, many, many steps are saved daily. (See diagram, p. 9. ) Prep a red especially for the Readers of the Woman's Home Companion - - 6 e To some of us it seems inexcusable that any house keeper has a kitchen without a sink properly connected to carry off waste. (Ex- tension Bullet in #27, "The Kitchen Sink," - quoted above – may be obtained from the Michigan Agricultural College, East Lansing, Michigan, by anyone who wishes to know how to install a sink. This bullet in also gives directions for obtaining running water for the sink if you do not have city water. ) A faucet that has one nozzle connected with both hot and cold Water and which can be moved from one side to the other to fill a pan at either end of the sink is a great convenience. It can be installed where the old faucets are nine inches apart . Dish-Washing Machine : There are several makes of dish-washing machines on the market that do very good work on table dishes. Pots and pans, unfortunately, must usually be done one at a time, by hand, so the saving of time is not greater than where dishes are washed with a dishmop and plenty of soapy water, stacked, rinsed with hot water and left to drain dry, which is what they do in the dish Washer. Kitchen Cabinet : This is a most satisfactory piece of furniture because it can be placed in just the right relation to the Stove, sink and other equipment, and is therefore desirable in addition to the pantry or built-in shelves. In purchasing a kitchen cabinet, select one with rolling or sliding doors above the work table, so that they will not interfere with any work you may be doing, or with no doors at all at this level. The work shelf must be at the proper height to insure comfort for the housekeeper. (See table on page 5.) This shelf may be movable ; some are twenty-eight inches deep (or wide) measuring from the wall when pushed in, and thirty-six inches deep measuring from the wall when pulled out . In length, three feet six inches is a C Omm On measurement, but longer shelves give more closet and working Space - Shelves and Cupboards : More storage space than a cabinet gives is needed in the average kitchen. Narrow portable closets with shelves may be purchased, ready to set up. These look well on either side of a cabinet or in any other place where they will fit into the kitchen. A closet with top and bottom shelves only makes an attractive-looking broom closet. Prep a red especially for the Readers of the Wom a n’s Home Companion -- O 7 Hooks and shelves should be provided for every article and things should be kept in their proper places so you can find them in the dark if necessary. A corner jog may be used for the ironing board and for narrow shelves on which to keep laundry supplies and household tools, as illustrated below. An Extra Table : If there is room in the kitchen you will want at Have this least one table in addition to the cabinet and shelves. table on casters so that it can be easily moved about and used where it will be most convenient . The tops of all kitchen tables should be im– pervious to moisture, heat and grease, and easily cleaned. Porcel-iron, marble, monel metal, and zinc are excellent for cooking purposes and for receiving hot dishes. Save money on something else and spare yourself hours of unnecessary scrubbing by having the right kind of work table. The table as well as the cabinet should be the correct height. (See page 5.) Any table can easily be raised with casters or blocks of Wood if it is too low. Refrigerators: In buying a refrigerator, be sure to purchase one bearing the name of a standard manufacturer, as department stores sometimes buy job lots of refrigerators and put them on sale at a low price under a made-up name that carries no guarantee with it. The inside should be of easily cleaned material, preferably of por- The walls should be very thick with several lay- ers of insulating material. Wire shelves are lighter and easier to handle than slate shelves. Arrange, if possible, to have your re- frigerator filled from the outside, and to have it drain into a carefully trapped sewer pipe or out of doors. It saves much mopping of the floor and is a great help if you do not have to remember to empty the ice pan. The ice pick should be kept in a definite place close to the refrigerator. Do not try to save ice by covering it with a blanket. It is the melting of the ice that keeps the refrig– erator cool. "Where to Place Food in the Household Refrigerator" and "The Care of the Home Refrigerator" are excellent bulletins sent free for a postcard request by The Household Refrigeration Bureau, 5l Chambers Street, New York City. celain or enamel. An electric refrigerator is , of course, one of the last words in modern kitchen equipment. Why not make this an object to save for this coming year, letting the Companion help you realize this ambition. Write the "Money Plans Editor" for "Money Plan for Pur- chasing Household Furnishings and Equipment," inclosing ten cents in postage. s Prep a red especially for the Readers of the Woman's Home Companion 8 Stools and Chairs : You should have a high stool on which to sit When preparing vegetables at the Sink, or doing certain kinds of Work at Work-table or range, and a low comfortable chair in which to sit When preparing String beans, paring apples, etc., or to drop into for a few minutes' reading while waiting for something to cook. Chairs or benches, and a table on which simple meals may be served, should be provided if there is a breakfast nook, or available space for them in the kitchen. A Tea Wagon or small table on wheels or casters is a great convenience in setting and clearing the dining-room table. It is of special assistance to the hostess, who may use it in serving two or three courses without getting up from the table. III. THE RIGHT ARRANGEMENT. It would be worth while for you to draw a plan of your kitchen on a piece of brown paper, letting one half-inch represent one foot. On pieces of white cardboard draw the pieces of large equipment on the same scale and cut them out . Then lay these pieces of cardboard on your kitchen plan as they are arranged in your own kitchen. With a pencil take the steps that you take in preparing a meal, going over the whole process very carefully and note whether you have to go back and forth, back and forth, a great many times or whether you move around from one place to another in one continuous line. If you find you are taking a good many steps, change the location of the movable pieces of equipment on your plan and try again. When you are satisfied with your paper plan, move the moving equip- ment in your kitchen, and see if you cannot save yourself very much time and energy. It is often well Worth the expense to change the location of sink and range. (See diagram on page 9. ) The logical process of getting a meal is to get supplies from storeroom and refrigerator ; carry them to the sink, cabinet or work table ; prepare (as wash vegetables, wipe meat, mix muffins or dessert); put to cook; remove from range to serving table ; place in serving dishes and carry to dining room. Sink, working surface and serving table should therefore be near the range. After the meal, cooked food must be put in refrigerator or storeroom ; soiled dishes should be scraped and Stacked at right- hand end of sink. Dishes must be washed, rinsed, drained and dried, and returned to closets and shelves. Prep a red especially for the Readers of the Woman's Home companion 9 Q) The following diagram of a kitchen may be of help in rearranging your own. Notice the china closet opening from both dining room and kitchen ; the porch : delivery" closet for groceries, etc., in case no one is at home, and the convenient storage shelves on either side of the cellar stairs. - sº.” China Closet rSliding doors between hel | - Shelves | / Shelf Drain |Low Chair \ Prawers below Board| § º $| 2+Zinc or stool O | # Ś || Ename! Sink H-S -S || Table ink|s sš' on cashers |s Drop ºss Light'. Sº, |S Centre Light RANGE § { Shelf Small closet opening outside Shelves and into +hº kitchen Qº ſ for milk, groceries, cfc. N *. § * Ş OSłool Ś | -º *ſ, * jāj: PA 10 ',: Editor of the Cooking Department Bºlſº J. : We hope that after reading the first three talks you now have a Well-arranged kitchen equipped With all the necessary tools, and with these tools so placed as to make your work as easy as possible. We assume that your closet is stocked with sufficient non-perishable supplies, and that you have been studying your family's needs and idiosyncrasies. Now you want to know what to cook. It is much more satisfactory to plan menus for a week at a time than to plan from day to day or from meal to meal, even though these plans may need much modi- fication. We know of people who go into the kitchen at quarter of six, saying, "What shall we have for supper ?" It is less of a nervous Strain to have decided, several days before, the main dish for this meal and then a quarter of six may find you in a comfortable frame of mind with almost everything ready to serve. One authority on feeding suggests that one formal meal a day is enough for the average woman to prepare but if the husband and children have all their meals at home and at the same hour, it is best to plan for three regular meals a day, even though two of them are very simple. Prep a red especially for the Readers of the Wom a n’s Home Companion - º) 2 PLANNING A WEEK'S MENUS Since meat is our most expensive item and most families want it once a day, let us plan our dinner meats first. For example, use a fowl, half a ham, and fried fish one week; and shoulder of lamb, beef roasted or braised, and baked fish another week. Do not serve meat in the same way twice in succession. Do not serve the same meat on the same day each week. Do not serve meats that are distasteful to your family or that do not agree with them. Do not serve meats that are too expensive for your budget or too much trouble to prepare. Do not buy and serve more meat than is good for the family's health. I would suggest that you take seven sheets of paper, or better a stenographer's notebook. Put the day of the week and month at the top of each page. Put the dinner meats in the middle or toward the bottom of each sheet under the word "Dinner"; add to each dinner potatoes or other starchy food, another vegetable, and a relish, Sauce or gravy that Will make the course complete. For example : Sunday Fowl (boiled on Saturday) Mashed Potatoes, Celery, Peas or other choice vegetable Monday Chicken Rechauffée Mashed Potatoes reheated, or Boiled Rice, Onions, Jelly Tuesday Half a small Ham Chicken Broth with Rice and Onions, Franconia Potatoes, Spinach Wednesday Cold Sliced Ham Creamed Potatoes, Mustard Pickle, String Beans Thursday Ham Rechauffee Macaroni or Baked Potatoes, Carrots Friday Fried Fish Fried Potatoes, Canned Tomatoes Saturday Soup, Meat Substitute, Cabbage (no potatoes) Prep a red especially for the Re a de r s of the Wom a n’s Home Comp a ni on 3 In back numbers of the Woman's Home Companion you will find many methods for varying each of the above dishes, and we suggest that you make lists of the different ways in which your family likes each meat served, each vegetable varied ; put each list on a differ- ent page of your notebook so that you may add to it your favorite dishes or the ones you are going to try sometime. From these lists write in your menu book the special way in which each dish is to be served, for instance: - For Sunday, boiled fowl may be served as stew with gravy and dumplings. Mashed potato may have chopped pimiento beaten in for color. Peas may be combined with carrot dice, or small pieces of asparagus. For Monday, the left-over chicken may be heated in a white sauce with left-over peas (making Chicken Wiggle) and served in a border of left-over mashed potato shaped around a small double boiler top and browned in a hot oven or in the broiling oven ; or boiled rice may be substituted for the border. (If the chicken has been used up, substitute hamburg steak in some form. ) The onions, if large, may be sliced before boiling, and then drained (save the water) and seasoned with butter, paprika and chopped parsley. For Tuesday, the chicken bones with the onion water will make a nice soup, to which scraps of chicken, rice, onions, etc. , may be added. The half ham may be boiled, then baked and served with raisin sauce ; the next day it will be delicious sliced thin with creamed potatoes (enough potatoes can be cooked the day before) and ham and macaroni scallop or ham loaf will be Welcomed on Thursday. Having planned the main course for dinner, next put down the main dish for luncheon or supper on the proper pages. For instance : Sunday A cheese dish Monday Eggs Tuesday Toasted sandwiches Wednesday Vegetable cream soup Thursday Vegetable salad Friday Corn chowder, ham and lettuce sandwiches Saturday Fish rechauffée Prep a red especially for the Readers of the Wom a n’s Home Companion 4. Again, from your lists and from the special food stuffs that you will have on hand, make each suggestion more definite. This, you see, will use up left-overs, and if necessary you can plan to cook enough the day before so that you surely will have left-overs. If you have supper at your house, use left-overs the day after they were served for dinner, not the same day. Next enter the breakfast fruits for each day in the week. After that a cereal, and your pages will look something like this: Sunday breakfast Grapefruit, mixture of two cereals Monday Bananas, ready-to-eat cereal Tuesday Dried fruit, coarse wheat cereal Wednesday Oranges, hominy or corn meal Thursday Conserve or marmalade, cream toast Friday Baked apples, rolled oats Saturday Fine wheat cereal with dried fruit Then enter the luncheon and dinner desserts and salads under the main dishes, using fruit in one or the other meal, in both meals if you can, but not the same fruit that you serve for breakfast. Dinner Sunday Ice cream and cake Fruit Salad, little cakes Monday Baked custard Canned fruit and cake Tuesday Gingerbread with fruit Rice pudding Wednesday Bread pudding with Gingerbread with sauce raisins or fruit or cheese SallCe Thursday Fruit jelly, cookies Pancakes Friday Butterscotch dessert Short cake Frosted cookies Saturday Pie Chocolate pudding Make your own lists of variations of these desserts, consulting back numbers of the Woman's Home Companion and your favorite cook books, and specify the particular variation that you propose to prepare - - Next enter in your menu book some sort of bread for each day's luncheon and plan the breakfast breads at the same time to prevent duplication. You may perhaps use the same dough from which you make luncheon rolls, for breakfast buns, with, of course, a change of flavor and shape, or you may prefer toast every morning and sandwiches for lunch. Prep a red especially for the Readers of the Woman's Home Companion - © 5 º Having entered these dishes, look over each menu and make it complete with the necessary relishes and pudding sauces ; add eggs or other hearty dish for breakfast if liked ; suggest a canapé, cock- tail or soup as a first course and dressed lettuce or other green salad for each dinner, if you are accustomed to serving them every day or have things which should be used up in such dishes. You may or may not write in the beverages that you are going to serve. These usually conform to custom, as milk for children at breakfast and supper, coffee and tea for adults, cocoa for those who like it. If written in, anyone who helps in the preparation of the meal will not have to run to consult mother about it, but can follow the menu as written. The courses and dishes in a meal should be varied in their character, as hot and cold, soft and crisp, dark and light. Avoid colors that clash, as beets and tomatoes ; too much water, as clear soup and jelly at the same meal. Use sauces with tasteless and colorless food. Do not use the same food more than once during the day if it is a food of distinctive flavor. Each page in your menu book should be as complete as the following: Sunday, April 5 Breakfast Dinner Grapefruit with grape jelly Chicken stew with dumplings Rye meal and rolled oats mush Mashed potato with pimiento French omelet Celery Peas and carrots Toasted brown bread Vanilla ice cream Milk Coffee Butterscotch sauce Plain cake Chocolate frosting Black coffee Supper English monkey on toasted crackers Prune conserve Pineapple salad with marshmallows and nuts Little chocolate cakes Gingerale Prep a red especially for the Readers of the Wom a n’s Home Companion 6 - º Monday, April 6 Breakfast Luncheon Sliced bananas Scrambled eggs with bacon Corn flakes Brown bread creamed toast Browned potato cakes Canned pineapple Chocolate cake Buttered toast Lemonade with canned fruit juice Milk Coffee Dinner Chicken wiggle in rice border Spanish onions sliced and boiled Grape jelly Baked caramel custard Caramel sauce Tuesday, April 7 Breakfast Luncheon Dried apricots with cream Club sandwich Cracked wheat (Chicken or hard-cooked eggs, Creamed finnan haddie on bacon and lettuce) on toast Rice custard with bits of jelly Milk Coffee Cocoa Dinner Chicken broth with rice Roast ham with raisin sauce Franconia potatoes Spinach, toast points Gingerbread with apples Whipped cream Wednesday, April 8 Breakfast Luncheon Orange sections with Spinach soup Crisp crackers powdered sugar Gingerbread with hot chocolate Hominy sauce Bran Muffins Bacon Milk Coffee Dinner Ham with Sauce Diable Creamed potato with chopped parsley Mustard pickle String beans with celery Bread pudding with raisins Foamy sauce Prep a red especially for the Re a de r s of the Wom a n’s Home Companion . . . . --- : ; , , - - . . . tº . - - - - © 7 Thursday, April 9 Breakfast Luncheon Prune conserve Salad, of string beans, potato, Cream toast celery, pimiento and lettuce Toasted bran muffins Hot rolls Milk Coffee Whole wheat pancakes with maple syrup Dinner Ham Loaf Creamed macaroni Shredded carrots Cocoanut cookies Bananas molded in orange jelly Friday, April 10 Breakfast Luncheon Baked apples Corn chowder Rolled oats Ham and egg sandwiches Cinnamon buns Dried apricot shortcake with Soft boiled eggs marshmallow cream Milk Coffee Dinner Tartare sauce Fried haddock French fried potatoes Scalloped tomatoes Butterscotch tapioca cream Frosted cookies s Saturday, April ll Luncheon Breakfast Fish hash Mustard pickle Cream of wheat with dates French toast sandwiches Graham bread Milk - Coffee Chocolate cornstarch pudding with Whipped cream Dinner Tomato Soup Boston brown bread Baked beans Cole slaw Cheese Apple pie Prep a red especially for the Readers of the Woman's Home Companion , --- - º - - * … . . . . " ; , , - - . . . . - ---, . . . - - º - - - - -- - - --- -- - - - . . . . . . . . - - - - tºº . . . . -I - - - - - - - - - - º - - - - tº tº ſº I - ºº: ' " - - *- - - , ; . - , , , - - -- - º ; : - -- - - -- ** *** - - - - - - -- : - --- - - - . - - - - - - - - - - - - 8 tº º -- Your market order for a week for three adults or two adults and two small children will be about as follows: 2–3 quart's milk daily 2 or 3 grapefruit % pint cream, twice 6 bananas l fowl 6 oranges l pound bacon 3 pounds apples % a small ham l package dates lº, pounds haddock l pound apricots l small Finnan Haddie or l tin l can pineapple Parsley l glass jelly l can pimiento l glass marmalade l can peas l glass conserve 2 pounds carrots Few marshmallows l can tomatoes l jar marshmallow cream % peck Spinach 2 pints gingerale l}% pounds onions l pound cheese l can string beans Mustard pickle 2 heads lettuce If you try these menus for a week, will you write me, telling me the number in your family and giving me the list of supplies that had to be purchased, with their cost. You need not include the cost of the ordinary groceries that you may have had on hand. Tell me how this cost compares with the amount that you usually spend for food for your family. The lists that you make out will help you plan menus for at least ten weeks, and have no two meals the same. Try not to serve anything on the list a second time until you have served all the others. To each one who writes me, I will send a complete dinner menu and recipes that I have recently used in one of my demonstration lectures at Miss Farmer's School of Cookery in Boston. In the next talk I want to discuss the best way to buy a week's supplies and finish telling you how to prepare them with the least expenditure of time, and effort. I 95 of Prep a red especially for the Readers of the Woman's Home Companion - --- -- - - - - BUYING AND PREPARATION OF MEAT AND FISH FOR A WEEK By Alice Bradley Editor of the Cooking Department - Since many of you may have been ... - following the Week's menus suggested * . . . . in last month's talk, I want to start now With more detailed suggestions about planning menus and marketing, using the main things suggested for the second Week: beef, roast or braised, The less tender meat in a and baked fish. chuck roast may be used - in many ways that provide The Education of the Consumer is the just as palatable meals title of a new book in which I have re- as the more expensive cently been interested. In the chapter cuts, at much less cost . on Food Consumption, statistics are given of the amounts and kinds of food consumed, and subjects are listed for consideration by the student or housekeeper. From many others I have selected for quotation here the following "Objectives concerned with the consumption of meat :" "To become-aware of the unusually-excessive per capita con- sumption of meat in the United States. "To know the function of pork, beef, mutton, lamb and veal in the diet. "To know that pork is especially rich in fats. "To identify the chief cuts of beef, veal, mutton, lamb and pork, and to know their most appropriate uses. "To know the relative food value of the various cuts of beef, veal, mutton, lamb and pork. "To cultivate the habit of buying the most economical cuts. "To cultivate the habit of buying less meat. "To know that meat is the most expensive protein food. "To know in terms of weight just how much meat is sufficient for each member of the family. Prep a red especially for the Re a de r s of the Wom a n’s Home Companion - - 2 "To use milk, eggs, beans, peas, cheese, nuts and fish instead of meat. "To know that the greater the expendi— ture for meat in the diet, the less is the nutritive value received. "Objectives Concerned with Buying Superstitions" "To buy fruits, especially apples, for their intrinsic value rather than for their color. "To know the market names for the edible parts of the carcasses of beef, pork, mutton and veal. "To know the relative cost of these parts. "To buy the various cuts of meat for economy and food value rather than for their reputation among the neighbors. "To buy bread for its food value and not for its color. "To buy corn meal irrespective of color. "To buy onions irrespective of color. " The first two "objectives concerned with the consumption of meat" we have already dis- cussed. The third tells its own Story. Do you know the chief cuts l. Porter House Roast of meat 2 Almost any butcher is and Porter House Steak glad to show an intelligent cus- 2. Sirloin Roast and tomer the difference between the Sirloin Steak cuts and where they come from and 3. Tip Roast how they compare in price. The 4. Two Rib Cut meat packing houses issue booklets 5. Last Three Ribs and charts showing the cuts of 6. Back Rump and Rump Steak meat. These they are glad to 7. Middle Cut Rump send you on request . 8. Face of Rump 9. Aitch Bone The names of some of the lC. Wein different cuts of beef, the whole- ll. Bottom and Top of Round sale cost per pound of lean and l2. Brisket 16. Chuck Rib the percentage of protein in the l3. Rattle Rand 17. Neck lean are given in the table on page l4. Fore Shin l8. Shoulder 3 from Food Products, by Sherman. l5. Hind Shin l9. Flank Prep a red especially for the Readers of the Wom a n’s Home Companion - - º Cut Wholesale cost per Per cent protein pound of lean in cut in lean Loin 3l. 6 19. Tº Rib 27. l. l9. 6 Round 17.8 2l. 3 Chuck l3. Tº l9. 2 Plate l6.8 l{5. 6 - Flank 22.0 20, 8 Fore Shank l(). 5 22.0 It is a wonderful eye-opener to many housekeepers to weigh a piece of meat as purchased, weigh it again after it is cooked, and weigh the bones and other waste and compare with the waste from other cuts of meat. Pork and beef comprise 96.6 per cent of all the meat purchased in the United States. The meat bill in many families averages almost one-third of the total amount spent for food, although it need supply less than one-tenth of the required energy (calories). With this fact in mind, it behooves us to follow the suggestions listed above, and if We are not in the habit of buying the more economical cuts, to learn what they are and how they may be prepared, and by using them have more money for something else. Considering all these points, we may select for Sunday dinner, for roasting or braising, a piece of chuck beef . This is the cut next beyond the five prime ribs which in most markets are left on the fore quarter of beef when the animal is cut up. We purchased such a piece recently at the cooking school for 20 cents a pound and had it roasted at the same time and at the same temperature, and served at the same meal, with a tip of Sirloin roast which cost 55 cents a pound. (0ther markets charge from 15 cents to 35 cents a pound for chuck beef, the latter when there are no bones . ) The chuck roast does not cut in as large, good-looking slices as does the tip of sirloin or the first cut of the prime ribs, but that portion of the meat which lies next to the ribs is quite as tender and has as nice a flavor as the more expensive cuts. There is meat in this roast that is less tender, but it may be utilized on succeeding days for cold roast beef, casserole of beef, beef stew, cottage pie, hash, meat toast, and in many other ways that will provide just as palatable meals as the more expensive roast, and very much cheaper ones. Prep a red especially for the Readers of the Wom a n's Home Companion - - - - - - - - - - : - * - º - - - - - - 4. The amount to buy this Week depends upon the size of the family. For four people a five to six pound roast should last for at least three meals. The but cher will bone it for you if you wish, although many people consider that the roast is better flavored if the bones are not removed before it is cooked. As Soon as it comes from the market on Saturday, you may remove it from the paper, wipe it with a wet piece of cheese cloth to remove any dust or finger marks that may be on it, place it in a roasting pan and put it in the refrigerator or in a cool place. The next morning (or on Saturday, if you want an easier or a picnic dinner on Sunday) you should have a hot oven, 450 to 500 degrees F. Sprinkle the meat with salt and with flour, shaking some of the flour on the bottom of the pan, and put it in the oven to remain until the flour is brown. After this the roast may be put in the fireless cooker With a hot stone below and on top and finish cooking while the family goes to church, or it may be covered with the cover of the double roaster and left in the gas oven with the temperature reduced to 250 degrees F. until the family returns. If there is someone to watch it, it may be left in the oven with the temperature reduced to about 350 degrees and basted every fifteen minutes to insure its being juicy as well as tender. For a rare roast it will finish cooking at this temperature in an hour. For a well-done roast it may be left in one and one-half hours. You may put in with the roast as many potatoes as are necessary, usually enough for two meals, having washed and pared them and cooked them fifteen minutes in boiling salted water. These can be basted when the meat is basted and will be nice and brown when the meat is served. We call them Franconia Potatoes. Yorkshire pudding may be added to this menu. This is a popover mixture which may be baked in a shallow cake pan or in muffin pans, greased with plenty of hot beef fat. Baste the pudding with beef fat when basting the meat. Increase the heat of the oven to 450 degrees F. when the Yorkshire is put in, and bake it 20 to 25 minutes, leaving it in the oven while making the roast beef gravy. For the vegetable you may use canned corn which will need no special preparation except to be reheated and seasoned, and a lettuce salad for the green vegetable for the day. Later on when you plan the desserts, select one that can be prepared on Saturday, and Sunday will be quite an easy day. Prep a red especially for the Readers of the Wom a n’s Home Companion - 5 For Monday dinner you may put in your menu book, cold roast beef sliced thin, horseradish, left-over potatoes sliced and reheated in gravy, and dandelion greens. Do not be "above" digging your own dandelion greens from the front lawn or the back yard. Take the children and make a picnic of getting other young tender greens as they appear. On Tuesday, to carry out the suggestions listed above, you may have a fish dinner. Are you familiar with the good old New England Salt Fish Dinner? For that you will require a pound of Salt cod fish and one-fourth pound fat salt pork. The Salt fish is separated in large pieces and soaked in warm water until tender and free from salt, changing the water several times, and not letting it boil. Salt pork is cut in small dice and tried out in the oven or frying pan and both the crisp dice and the pork fat are served from a bowl, with the fish. You also need for this dinner two cups of white sauce which may be made with salt pork fat instead of butter and served from a gravy boat, boiled potatoes sprinkled with chopped parsley, and boiled or canned beets which look well on the platter around the fish, alternating with the potatoes. We always prepare enough so that we may mix all the left-overs together and have fish hash, or "red flannel hash" as it is Sometimes called When made with beets. Serve this for lunch the next day or for dinner two days later. Two pounds of fish had better be ordered. This may be purchased boned in boxes, or you may buy the whole fish, which is cheaper. What is not required this week can be used in fish balls next week. On Wednesday you may use more of the beef made into a beef casserole with potato cubes, strips of carrot, small onions, and tomato sauce or gravy. A small amount of meat will flavor a large amount of vegetables. Cook all slowly until tender. Casserole dishes, by the way, are covered dishes of glass, pottery or agate. These dishes will stand the heat of the oven and are sent directly to the table. They are invaluable for keeping in and blending the flavor and aroma of different food stuffs. Almost any combination of meat and vegetables may be made. Have just enough gravy to cover the ingredients and use Worcestershire sauce or cat Sup, onion or bits of bacon for flavor and two or three or more vegetables of contrasting color for appearance, bulk and vitamins. Prepared especially for the Readers of the Wom a n’s Home Companion - 6 On Thursday, which used to be called Bridget's day out, and which may be your freest afternoon, you may plan something that will be easy to prepare. There should be a nice soup from the beef bones for a first course, to which bits of left-over vegetables may be added for color. For the main course, serve the fish hash left from Tuesday, or beef hash or cottage pie if there is enough beef left. A cheese pudding will provide something substantial but not expensive for dinner if there are no left overs. A tomato jelly salad made in the morning and served with lettuce previously prepared would be an appropriate accompaniment. Hot corn bread or graham muffins go well with either of the main dishes. Be sure to save a cup or so of chopped beef to add to the quart of white sauce you may make for breakfast some morning when you serve a big platter of "milk meat toast" instead of cereal and dry toast. Rhubarb or stewed dried fruit or jelly should be served with the toast. On Friday many will want fish again, and this time it may be whatever fresh fish is in your market. If the fish is large, have it skinned and boned and left in nice fillets. If the fish is not very large, have the bones removed but the skin left on. Almost any kno of fish is delicious baked in a platter that will go in the oven or in a shallow glass baking dish and sent to the table in the same dish. Put thin slices of salt pork and onion in the dish, put fish on top, brush with butter, sprinkle with salt, pepper and lemon juice and bake in a hot oven or at 400 degrees F. until baked through, which will depend upon the size and kind of fish. Serve with Drawn Butter Sauce to which is added liquid from the baking dish. With the baked fish serve mashed potato into which a bit of chopped parsley or pimiento is beaten for color, green string beans, and when available, dressed cucumber or tomatoes. Saturday is the "off day" in many homes. Picnic dinners and Suppers should be planned as often as possible. If you are tired of the traditional baked beans, a bean soup or rice and peanut loaf, or asparagus on toast, and eggs, Will make a good hot dish ; and green things from the back yard and the green grocer, tender dandelion leaves, watercress, scallions and radishes will provide an appropriate Salad. Prep a red especially for the Re a de r s of the Wom a n’s Home Companion - - º - - - 7 There is not space to consider the remaining dishes to be served this week, but with last month's suggestions, the following market order, an adequate daily milk supply, and the foodstuffs you keep on hand, you can surely provide interesting and nourishing and economical meals. - MARKET ORDER Amounts are given for a family of four or five. 5% pounds chuck roast of beef 2 bunches asparagus, if 2 pounds salt fish not too expensive 2% pounds fresh fish l can corn % pound fat salt pork l small cabbage l pound bacon l2 pounds potatoes % pound shelled peanuts l pound small onions 3 dozen eggs l pound dried fruit l pound cheese l dozen oranges l peck dandelions % dozen bananas 2 heads lettuce 3 grapefruit l pound carrots 2 quarts strawberries l pound beets 3 pounds rhubarb 2 quarts or l can string beans l pineapple l can tomatoes Remember that a few strawberries or a small amount of pineapple will flavor a large amount of rhubarb and make delicious sauce or jam, and pie and short cake. Don't buy anything you do not need. Don't waste a scrap of anything this Week. If you have fruits and vegetables on hand, substitute them for those suggested. Note the average cost per person per meal and see if it is lower than usual, while everyone is well fed. I would be interested to see the menus you serve using this market order, and to know the cost of food supplies in your locality, together with the number in the family and whether they are adults or children. Next month I will talk to you about the necessary steps and motions involved in the preparation of a day's meals. O Lºs Prep a red especially for the Readers of the Wom a n’s Home Companion - s - - - - - 8 º/ BOOKS AND BULLETINS "The Education of the Consumer" by Henry Harap, The Macmillan Company, price $2.00, is for sale by Miss Farmer's School of Cookery. This book suggests a complete program of activities designed to make the reader a more effective consumer of economic goods. Meat Bulletins and Pamphlets Forbes, E. B. , Bureau Public Relations, Institute American Meat Packers, 509 S. Wabash Ave., Chicago. "The Use of Meat" Holden, Bertha A. , University of Vermont, Circular lä, lºl9. "Preservation of Meat on the Farm" U. S. Publications, Supt. of Documents, Washington, D. C. "Pork on the Farm, Killing, Curing and Canning" Farmers Bullet in ll&6 10% "Farm Slaughtering and the Use of Lamb and Mutton Farmers Bullet in ll?2 5% "Lamb and Mutt on and Their Use in the Diet" Farmers Bullet in l924, 1923 5% "Economical Use of Meat in the Home" Farmers Bullet in 391, l917 5% "Meat Substitutes, " University of Ohio, Bullet in 8, 1917 "Substitutes for Meat, " University of Oregon, Bullet in 216, 1918 Meat Charts and Booklets on carving, use of meat, etc. Home Economics Departments of Swift and Company Armour Wilson and Company U. S. Bureau of Fisheries: Supt. of Documents, Washington, D. C. Economic Circulars. Bulletins on different kinds of fish and how to cook them. I 95.32 Prep a red especially for the Readers of the Woman's Home Companion PREPARATION OF A BREAKFAST, DINNER AND SUPPER By Alice Bradley Editor of the Cooking Department An experiment conducted at Cor- nell University, not long ago, by means of a pedometer, showed that in performing the ordinary duties neces- - Sary in running an average private home, including the care of a baby, a woman walks eleven miles a day. It was also shown that this distance could be greatly reduced by means of such step-saving devices as tea Wagons and kitchen cabinets. Recently we planned, here at the cooking ee meals that were simple and not too expensive. I myself prepair" - r in the tiny kitchen of my summer camp with a wood stove and water in pails under the kitchen shelf, home-made closets, but plenty of hooks and nails, my secretary taking notes close by. On another day a teacher prepared the same meals on a gas range at the school, With white enamel tables, a kitchen cabinet, hot and cold water, and other modern improvements. Breakfast Oranges Cracked Wheat Top Milk and Sugar Boiled Eggs Toast Coffee for Adults Milk for Children - Dinner Weal Fricassee with Brown Gravy Baked Potatoes Fresh Peas and Carrot Dice Pickles Jelly Whole Wheat Bread and Butter Rhubarb and Strawberry Shortcake Coffee for Adults Supper Asparagus on Toast Rice and Shrimp Salad Mayonnaise Dressing Cinnamon Pinwheels Coffee Soufflé Whipped Cream Tea for Adults Milk for Children Prepared especially for the Readers of the Woman's Home Companion - - - - - - - - - - - - - - - - - - - - - - - - - - - -- - - - - - - - - - - - - --- - - - - - - - - - - * * - - - - - --- - -- - - - -- - - -- - - - - - - - - - - - - - - -- - o - - - - - - - - - - - - - - - - - - - - ---- - - -- - - - - - º 2 The breakfast with fireless cooker, electric toaster and percolator, may be ready to eat in Seven minutes. The time spent in the kitchen in the morning may be a little less than two hours. The supper preparation takes little longer than the time required to cook the asparagus. If luncheon is served at noon and dinner at night, the menus can be varied so that the shortcake is served for luncheon and the cinnamon pinwheels and coffee soufflé for dinner. The veal can be started while getting the luncheon and put in the fireless cooker, and the vegetables prepared for cooking. The potatoes can be baked and stuffed so that it will take only a short time to reheat them for dinner. BREAKFAST Light the fire and place water for coffee where it will boil most quickly. Take cereal from fireless cooker and put over hot Water. Air dining room and arrange that temperature shall be right - Raise shades so that room shall be as bright as possible. Dust any large plain surface that may require it - Setting the Table: If table was not set the night before, lay doilies or runners and place fern, flowers or fruit in center- Take all silver and table napkins required for breakfast from their respective drawers onto a small tray and arrange them at each place- Put on the table, using a tray if necessary to save steps Breakfast plates Glasses Fruit plates Coffee stand Egg Cups Sugar bowl Coffee saucers Salt and pepper shakers Take to kitchen serving dishes for cereal, eggs, and toast , and coffee cups, and place where they will get warm. Take on same trip pitchers for milk and cream. Cut bread for toast - Make coffee in kitchen or start electric percolator. Take tray to refrigerator or cold closet and get Milk Butter Cream Eggs Oranges Prep a red especially for the Readers of the Woman’s Home Companion - - - - 3 Leave eggs and butter in kitchen and place other things, after cutting the oranges in halves, where they belong on the table. Cooking Eggs: Cover eggs with boiling Water (you may use that which is under the cereal) and leave where they will keep hot but not boil, º for six to eight minutes. Some people put them in a covered silver bowl and carry them directly to the dining-room. Fill glasses with fresh cold Water. Make and butter toast, unless this is done in the dining-room. Take cereal to dining-room. Eat fruit and cereal and remove soiled dishes to tea wagon or kitchen. Take toast, eggs, and coffee to dining-room. DINNER Knowing your menus you can Work on both dinner and supper at the same time, beginning about two hours before the first meal is to be served. Starting Dinner: Take a tray to the refrigerator and bring back, for four people l quart milk Rhubarb º 4 eggs 3 carrots Margarine lº, pounds veal Lettuce l pint strawberries S º º 6 slices bacon s Prepare Veal: Place veal on small board which hangs close to or fits under S the work shelf. º Wipe veal, to remove dust or finger-marks, with a piece of hemmed cheese- cloth taken from the drawer under work shelf and moistened at the sink. (This veal may be cut from the lower part of the leg — We got one lot for the astonishingly low price of 15 cents a pound ; another time we had to pay 60 cents for it ; although a better cut, it was no more satisfactory. ) Remove bone, put in saucepan and add four cups cold Water, a slice of onion and 1 teaspoon salt. Place onion cut side down on a saucer- Remove pieces of fat and gristle and put in pan with bone. Prep a red especially for the Re a de r s of the Wom a n’s Home Companion 4 Cut meat in thin, rather small pieces for serving, making each piece of meat a solid bit of lean. (The knife for cutting the veal is taken from the space between the shelf and the wall at the left of the work shelf, or from a knife holder close by. ) Use a potato masher that hangs at the side of the cabinet to pound the meat on one side and then on the other, making it as thin as possible, at the same time breaking up the tough fibers of the meat. Take frying pan from behind stove, wipe out with dish cloth to insure its being free from dust and put on stove to heat. Bacon: On the same board With the veal lay slices of bacon on top of one another. Cut lengthwise twice and then crosswise, making strips of bacon l l Z2 inches long. Put in frying pan and try out while preparing meat. Veal (Cont - ) : Take two aluminum plates from under the work shelf. Take jar of bread crumbs from cabinet and put 3/4 cup in one pan. (Stale pieces of bread can be dried in the Warming oven of the stove and put through the food chopper When you have a few spare minutes. Bread crumbs will then be on hand and the time for their preparation will not need to be taken from the time of getting dinner. Punch a few holes in the cover of the jar to prevent bread crumbs from getting rancid. ) Wash an egg, and put egg white in the other pan- Put egg yolk in pint bowl. Put egg shell into garbage can or coffee pot. Add two table spoons cold water to egg white and beat with a fork until well blended but not light and fluffy. Sprinkle veal with salt and pepper. Take pieces of meat one at a time on a fork, dip in crumbs, and lay as many as the pan will hold in the egg. Stir the bacon occasionally so that it will not burn. Turn the meat until coated on both sides and lay the pieces again in crumbs. Turn them in crumbs again, using fork. Place in frying pan with bacon fat - Proceed until the nine or ten pieces in which you have cut the meat are all coated with crumbs. (If you prefer, you may dip the veal in flour instead of crumbs and omit the egg. The cabinet being very close to the range this process can be completed with scarcely a step being taken between work shelf and stove . ) Prep a red especially for the Readers of the Wom a n’s Home Companion 5 When the second lot of pieces of veal are put in the pan, turn the first pieces so that they may brown on both sides. Watch veal carefully, turning it frequently so that it may get evenly browned. Start Supper Dessert : Pour into pitcher which you will use on the table the top from a quart of milk. Measure coffee left from breakfast. Put l cup or less into top of double boiler, adding enough milk to make l l/3 cups liquid. Add 3/4 level table spoon granulated gelatine, 4 level table spoons sugar and ly4 teaspoon salt. Put 4 table spoons sugar in small bowl. Put water in bottom of double boiler, place upper part over lower part and put on range, where milk Will scald. Break one egg white into a cup. Put egg yolk in small bowl with sugar. Put egg white in quart bowl. Break a second egg White into the cup. Add yolk to the first yolk, and if the white is free from yolk and shell add it to the first White, - Go to sink and wash lettuce, putting it in a lettuce basket or a square of cheese cloth and carry to refrigerator. Look at the veal and as soon as it is well browned push it to one side. Brown Sauce : Add two table spoons flour to fat in pan. Use a wire whisk which hangs just above the cooking surface, and Mix the flour with the bacon fat , tipping the frying pan so that it will mix thoroughly. (If there is no extra fat, put in an extra table spoonful from that left from breakfast bacon, which should be kept in a glass jar over the shelf. ) Stir the flour and fat together until flour is well browned and add part of the stock from the bone ; not all of it, because you want a little more flavor from the bone to go into the rest of the liquid, which may be added later one Stir hard with a wire whisk to make the sauce Smooth. Mix it well with the meat so that the meat is partially covered With the Sauce. Cover closely with tin cover and put on simmering burner or on the back of the Stove. Prep a red especially for the Readers of the Wom a n’s Home Companion 6 (You will need to watch the veal and if you find it burning or the sauce becoming too thick, lift the meat and add stock from the saucepan. The meat should cook slowly in order to become tender. If you want to feel perfectly sure about it, put it in the top of a double boiler with water underneath, or, put it in a small container and in the fireless cooker on a stone which has previously been heating. ) Tomato sauce may replace the flour and stock if preferred. Heat oven for potatoes • Scrub Vegetables : Go to sink and Scrub potatoes, carrots and rhubarb, using a brush or tinsel dish cloth that hangs above the sink. Dessert (Cont. ) : Stir egg yolks and sugar, using a table spoon, add slowly to scalded milk and coffee, return to double boiler, stir and cook until a slight coating is formed on the Spoon. Remove upper part of double boiler from the fire and place on table. Beat egg whites with egg beater until fluffy but not stiff, using medium egg beaters Using a fine strainer, strain coffee mixture onto egg white. Measure 1/3 teaspoon vanilla from bottle in cabinet, into mixture. Mix gently but thoroughly. Rinse four glass or china molds with cold Water, divide mixture into them, place on tin plate, and when cool place in refrigerator. (The mixture can be put in glasses for serving if preferred. Eggs and coffee in combination often turn black. A dessert of this kind should be served the day it is made • ) Wash out top of double boiler, put in one cup water and 1/4 teaspoon salt. Put directly on fire. Wash 1/4 cup rice, add to water as soon as it boils, and let boil five minutes, then place over boiling water and leave forty-five minutes or until soft . Vegetables: Scrape carrots, using a vegetable knife. Wipe off board which was used for cutting the meat, place carrots on board and cut them lengthwise in half-inch slices • Cut these slices in half-inch strips and the Strips crosswise in half- inch dice. Put in saucepan and cover with cold Water- Prep a red especially for the Readers of the Wom a n’s Home Companion º - - - º - - - - - 7 Take the container of peas with a saucepan for the peas themselves and a pan for the pods to a low chair in a comfortable place. Allow four minutes to shell a quart of peas. You should get a generous cupful. Take peas to sink, cover with cold water and skim out the immature peas. Fifty minutes before dinner is to be served put potatoes in the hottest part of the oven, the oven thermometer registering between 450 and 500 degrees F. Cook Rhubarb : Put one cup sugar and one-half cup water in saucepan, stir until Sugar is dissolved, put on range and boil five minutes. Lay rhubarb stalks on same board which you have been using. Trim both ends of each stalk, cut stalks in half-inch pieces on the board. Unless rhubarb is old and tough do not remove skin. Add rhubarb to syrup and cook gently until rhubarb is tender. Brush up trimmings and waste of rhubarb and put with peapods. Mayonnaise Salad Dressing: If you have no salad dressing on hand put in bowl with the egg yolk left from the veal 1/2 teaspoon mustard l teaspoon Sugar l/2 teaspoon salt 2 tablespoons lemon juice or vinegar Mix thoroughly with egg beater. Measure 3/4 cup salad oil. Put l teaspoon oil on the egg mixture and beat hard with egg beater. Add another teaspoon oil, beat thoroughly. Add a third teaspoon oil and beat again. Add 3 teaspoons oil and beat. If smooth and thick, pour in one-third of remaining oil, beat, add more oil, beat again, and add remaining oil, when mixture should be thick and Smooth. Mix Shortcake and Biscuits: Sift some bread flour into a bowl ; measure into flour sifter over another pan 3 cups flour. Do not shake it down into the cup. Level off With a knife. - On top of flour measure 2 1/2 level tablespoons baking powder taken from shelf above the work shelf, and l l/2 teaspoons salt from dish on same shelf- Prep a red especially for the Readers of the Wom a n's Home Companion 8 Sift together and add 3 tablespoons shortening (dripping, margarine, lard, or commercial shortening). Cut shortening in with two knives or rub it in with tips of fingers. (We have been using at the cooking school a wire implement for cutting shortening into biscuits and pastry, called the Dainty Pie Crust Mixer. ) Take small jar of cooking oil, and pastry brush which may be kept in it, from the cabinet, and grease cake pan and muffin pan with eight com— partments, taken from shelf below working surface. Lay Magic Cover or molding board on Working surface. Measure one cup milk. Push half the shortcake mixture to one side of bowl. Add milk a little at a time, and With a case knife or spatula mix milk with one-half the flour. Take out this dough onto the cloth as it is mixed. Pat gently with rolling pin taken from above or below work table where it may rest on two nails driven into the wall, if there is no other place for it . Cinnamon Pinwheels : Roll dough one-half inch thick. Spread dough with l table spoon softened margarine or butter. Sprinkle dough with 2 tablespoons sugar, and Shake cinnamon over sugar. Roll dough like a jelly roll, and cut in eight slices. Put biscuits cut side up in muffin pans. Put in hot oven, or one which registers 450 degrees F. Remove rhubarb from range as soon as it is tender and put aside. Put carrots in bottom of double boiler. Add l teaspoon salt and put where they will boil. Cover peas with boiling water and put where they will boil. Shortcake Again: Measure 2 table spoons margarine or butter and add to flour in bowl. Work in shortening with tips of fingers or cut it in with knives or the Dainty Pie Crust Mixer. Add remaining milk and enough more milk or water to make a soft dough. Put in round cake pan- Pat with back of hand, lightly floured, to fit pan- Put in overle Prep a red especially for the Re a de r s of the Wom a n’s Home Companion ! -- . . ºr 1. º . . . . . - 2 tº - - - - - - * - - - - - - * * - - - º - ---. - - - - - - 9 O Prepare Strawberries : Wash strawberries and hull them with a strawberry huller kept near the sink. Cut berries in halves or quarters. Put strawberry hulls with peapods. Add strawberries to rhubarb. (If you have quantities of strawberries and rhubarb on hand they may be prepared in this way and canned and sterilized by the Cold Pack Method.) Taste and add more sugar if required. Put fresh water on range for coffee. Test rice. See if it is done by tasting it. It should be soft all the way through. If not perfectly tender add water if necessary and continue cooking. When done, remove to refrigerator dish. When cold, put in refrigerator. Warm Dishes : Bring from china closet on a tray Platter 4 dinner plates Vegetable dish Plates for bread and butter Plate for shortcake Dishes for pickles and jelly Put those that need to be warmed into warming oven. Put l teaspoon Salt with peas. Watch biscuits and shortcake: they should bake 12 to l8 minutes. Setting the Table : Dust dining table. Place silence cloth and tablecloth, or doilies. Place centerpiece of flowers. Put in their proper places on the table Bread and butter plates, above where forks will be Water glasses, above where knife will be Saucers for tea cups Salt and pepper between each two places Sugar bowl Place on tray 8 forks Butter knife 4 knives Pickle fork 4 butter spreaders Jelly server 4 teaspoons Sugar Spoon 4 Serving Spoons Prepared especially for the Readers of the Woman's Home Companion ºf - - - . . . . . . 10 © At the right of each place lay a knife with the sharp edge toward the plate, and a spoon at the right of knife. Have silverware one inch from edge of table. Place two forks at the left. Place napkins at left of forks. Place butter Spreaders on butter plates. Place serving silver where it will be used. Place 4 dessert plates on serving table, with silver for serving shortcake. Cut whole wheat bread and put on bread tray. (Bread board and bread knife should be kept close to bread box. ) Make ice Water. Take to dining-room Butter on butter plate Pitcher of cream Jelly in jelly dish Bread on bread tray Pickles in pickle dish Pitcher of milk Serving Dinner: Remove potatoes from oven. When they are soft, with a long- handled fork. Squeeze each one, using towel, to let out the steam. Put in vegetable dish and cover With towel. Put biscuits one side for Supper. Place shortcake on large plate • Make coffee. Put meat on platter. Water from vegetables should be almost boiled away. Be very careful that it does not boil away, letting them burns Drain peas, adding any liquid to veal bones • Make four piles of peas around meats Drain carrots, adding liquid to veal bones. This may be used for soup tomorrow - Put carrots between piles of peas. Garnish with parsley. (Parsley should be washed when it comes from the market and put, dripping, into a glass jar, covered closely and kept in refrigerator. ) Fill water glasses • Place butter on individual bread and butter plates, and extra butter on a plate with butter knife- Summon family. Place hot plates at the host's place - Carry meat and potatoes to dining-room and place in front of host- Remember to have water heating for dishes if you do not have running Water. Serve and eat the first course - Prepared especially for the Readers of the Woman's Home Companion - ll © Finish Shortcake: Leave table, split shortcake. Spread lower half with butter, cover with fruit, using a perforated spoon or Skimmer. Invert top and spread with butter. Cover with remaining fruit. Put extra syrup, if there be any, in small pitcher, to serve with shortcake. (We served this without cream, but 2/3 cup may be whipped and sweetened and served on the shortcake if desired. ) - Remove platter and vegetable dishes to kitchen. Remove plates and silver, Bring in shortcake and four dessert plates and serving silver from serving table, Bring in and serve coffee. SUPPER Put water in deep kettle for asparagus. Bring asparagus from refrigerator, where it should be kept standing in a pan of water ; snap off ends and put in kettle of boiling water. With small knife remove scales. Retie asparagus. When water boils stand asparagus in kettle, cover closely and cook until tenders Set table • Bring to kitchen Tea cups 4 dessert dishes 4 plates for asparagus Pitchers for milk and cream (place in warming oven) Plate for lemon 4 plates for salad Bowl for mayonnaise Salad : Open can of shrimps, remove intestinal vein from back of each shrimp, using small knife . Bring rice from refrigerator with mayonnaise dressing, lettuce, parsley, green pepper, desserts and cream. Cut shrimps in pieces and add to rice • Remove stem from green pepper, cut in two, discard seeds. Lay on board, cut in very fine strips. Cut enough strips crosswise in very fine pieces to make two table spoons. Add to rice. Remove leaves from several stalks of parsley. Take parsley close between fingers on board, cut close to fingers, making parsley very fine- Add l table spoon parsley to rice • From onion left from dinner, peel the skin back without removing it - With vegetable knife cut through top of onion half-way down, first in one direction and then in the other, making cuts very close together- Prepared especially for the Readers of the Woman's Home Companion (ſ º - - - - l2 Cut the thinnest possible slices of onion, letting the pieces fall into a tableSpoon until you have one level tablespoon chopped onion. Add to rice. Cut lemon in two, having one piece larger than the other. Squeeze juice from smaller piece. There should be one tablespoon. Add lemon juice to rice. Cut larger piece of lemon in Slices for tea. Add one-half teaspoon Salt to rice. Add enough mayonnaise dressing to moisten rice and shrimps. Pile salad in nests of lettuce leaves on individual plates, or if preferred, in a salad bowl and garnish with fine Strips of green pepper. Start cereal for morning. Put cinnamon pinwheels in oven to reheat. Dessert : Remove coffee soufflé from molds to serving dishes. Measure l/2 cup cream, beat in cup with baby egg beater until light. Add l tablespoon sugar, beat again. Add another table spoon sugar, l/8 teaspoon vanilla and few grains salt. Beat until stiff. Garnish the desserts, using pastry bag and rose tube if you wish. Make ice Water. Make four slices of toast, spread with butter and put on four plates. Make Tea : Scald tea pot taken from shelf above stove, with boiling Water. Throw out the Water. Put in 3 teaspoons tea from canister on shelf above Stove. Pour boiling water into quart measure, having it 3/4 full- Pour onto the tea. Take to dining-room salad, pinwheels, butter, milk, cream, lemon, extra mayonnaise dressing and dessert. Put dessert on sideboard until first course has been served. Put salad plates above where hot plates will be placed. Summon the family. Remove asparagus and place on toast. Moisten toast with a little asparagus water. Add remaining water to veal and vegetable stock. Put 1/2 tablespoon butter on each serving of asparagus. Take to dining-rooms After asparagus and salad are eaten, remove plates and silver, serve dessert S. Bring in and serve tea in Warmed tea Cup S - 1961 I Prep a red especially for the Re a de r s of the Wom a n’s Home Companion - - - - - - - - - - a tº º º CLEARING AWAY, AND CARE OF THE KITCHEN By Alice Bradley, Editor of the Cooking Department, and Marion Elizabeth Marble of the Staff of Miss Farmer's School of Cookery In my last talk, I told you how a day's menu may be prepared most efficiently, and convinced you, I hope, that it is decidedly worth while to plan meals ahead of time. Today I am going to talk to you about clearing away after meals in an efficient manner. CLEARING TABLE When the meal is finished, bring a tray or tea wagon to the table. On this carefully stack all dishes and food to be taken to the kitchen so as to make just one trip if possible. Collect extra clean Silver, dishes and linen from table on a tray and put away in respective places. SILVER DRAWER The silver may be kept in a drawer made especially for it, with Several compartments lined with velvet or felt, or it may be kept in felt or linen cases, or in boxes or a Special basket in the drawer with the linen. Knives, forks, teaspoons, Soup Spoons and Serving silver should each have their special containers. HOW TO KEEP TABLE LINEN The linen drawer should be next to the silver drawer, and the china cupboard should be as near the linen and silver as possible. Doilies may be kept flat and free from Wrinkles between two circles of pasteboard covered with cretonne and held together with elastic or ribbon. Centerpiece and table cloths may be rolled over a pasteboard tube to which is attached a long piece of cretonne or Similar material so that the linen is thoroughly covered. Any housewife can make these two devices and thus save many pieces of linen. The napkins, if fresh ones are not used with every meal, should be kept in rings, marked with the name, or folded characteristically and kept in the linen drawer, or in a basket which is kept out of Sight. Prep a red especially for the Readers of the Wom a n's Home Companion – 2 – After the table is cleared, brush off the crumbs with a soft brush and tray, or a napkin kept for this purpose and a plate. This is a good time to use the floor mop and vacuum sweeper in the dining room. Rub the table With a slightly dampened cloth and put on an attractive centerpiece • Leave the chairs in place, curtains even, and everything as it should be so that your mind may be at ease about this room until the next meal. Wheel the tea Wagon With dishes and food to the kitchen. CARE OF LEFTOWER FOOD If meat and vegetables are left , have a definite idea as to how you will use them before putting them away in the refrigerator. The same holds true of any left over food. Do not acquire the habit of keeping a little dab of food and letting it spoil. Almost any- thing can go into soup, hash, stew, salad or ice cream | Left over food should not be put away in the same dishes from which it is served on the table. Milk should be poured into a clean bottle or porcelain pitcher, covered, and placed in the refrig- erator compartment directly under the ice. That is the coldest place because the cold air currents from the ice go down first and then, as they take the heat from other foods, rise to the upper compartments. Milk sours readily on account of the lactic acid bacteria which develop rapidly as soon as they are given warmth. Butter should be kept in a covered dish and put in the same compart- ment with the milk--not that it deteriorates as readily as milk, but it very easily absorbs odors from other foods. One may buy covered butter dishes at the ten-cent stores or better ones may be purchased elsewhere. The White agate ones are perhaps the most sanitary. If there is room, eggs may be kept with the milk and butter, but nothing else should be kept in this compartment. One may purchase glass refrigerator dishes which are very desirable. They come in sizes 8x5 inches and 5x4 inches, and range in price from ten to twenty-five cents each. They fit on top of one an– other, and being of glass show at a glance what there is on hand. With careful handling there is no breakage. If you do not feel that you can afford these, buy agate or aluminum dishes at the "five and ten." Do not think it economy to put china dishes from the table into the refrigerator as soon as they become cold ; they are very apt to break. After putting left over food in refrigerator dishes, put them on a tray ; take to pantry or refrigerator and put away all that is cold. Prepared especially for the Readers of the Wom a n's Home Companion — 3 — No hot food, or food having a strong odor, should be put in the refrigerator. Hot food raises the temperature of the refrigerator, thus putting all food in danger of Spoiling by the rapid growth of bacteria. Leave the hot food covered with cheese cloth in the pantry until it is cold-–then put it away. Strong odors are easily absorbed by many foods and so should be kept out of the refrigerator. CARE OF REFRIGERATOR Examine the refrigerator daily so that no food may be left to Spoil or cause bad odors. A drop of Spilled milk or a particle of other food left will contaminate a refrigerator in a few days. If there is a refrigerator pan to catch the melted ice, it should be washed every day or two in boiling water. It is now possible to do away with the pan, which sometimes inconveniently overflows, by having a pipe, properly trapped, lead directly from the ice chamber to the house drain or some other suitable place. Once a week, when the ice supply is low, everything should be taken out and every part of the refrigerator cleaned with a hot solution of Washing soda and wiped dry. To avoid injuring the hands with the strong solution, use a mop or small broom or wear rubber gloves. If the pipe is not detachable, as it should be, force a cloth through its entire length by means of a wire. If it is detachable, take it out and wash thoroughly with the soda solution. Do not neglect to remove ice rack and clean space underneath. Wipe all parts as dry as possible—place shelves in sun or near fire to dry. Leave refrigerator opened until it is thoroughly dry—otherwise it will become moldy because warmth and moisture are very favorable conditions for the growth of molds. BREAD BOX When you put away bread, cake and cookies, do not neglect to look into the receptacle (which may be a tin box or drawer, or a stone crock) ; because it is dark inside, the corners present favorable conditions for the growth of molds. Twice a week the box should be Washed with hot, soapy water, rinsed in boiling water and put in the Sun to become thoroughly aired and dried. WASHING DISHES Scrape the dishes with a rubber scraper or piece of tissue paper, then Stack those of a kind together and soak those that contain egg or starchy food, as flour and cereals, in cold water, and sticky or greasy dishes in hot water. Prep a red especially for the Re a de r s of the Wom a n’s Home Companion - - © – 4 – It is possible, of course, that you have an electric washing machine, or a hose attached to the faucet to wash the dishes with, but I am going to discuss the most common method of dish-washing, namely, With a dishpan and dishmop. Place silver in deep dipper or quart measure. Fill with boiling water and a little soap powder. Wash with long-handled dishmop. Remove to wire drainer. Rinse with clean hot water, rub with clean towel and place on tray. Fill dishpan two-thirds full of hot Soapy Water. Wash and drain all glassware, including milk bottles which have been previously rinsed in cold water. Put in the dishpan the piles of saucers and bread and butter plates and leave them there while you dry the glasses, placing them, as dried, on tray or tea wagon. Wash bread and butter plates and saucers, holding the dishmop or cloth in the right hand and with the left place them upright in the Wire drainer at the left of sink. Next wash cups and other dishes that are not very greasy, then the large plates and serving dishes. Stack them in drainer. Rinse all dishes with plenty of clear hot water that reaches every part of every dish. Leave them to dry. Wash coffee pots in clear boiling water ; use no soapsuds because it forms a compound with the coffee which is not desirable. Wash, wipe and put away cooking dishes and put away silver and glass. Wipe off tables and shelves. By this time plates, cups and saucers should be dry enough to be taken from drainer without wiping, or with very little drying, and arranged in piles on tray or tea wagon to be taken to china closet. This rinsing and drying without use of towel saves much time and motion, as well as expense of towels. CARE OF DISH TOWELS AND CLOTHS When the dishes are finished, Wash dish towels and dishcloths thoroughly in hot soapy water. Scald frequently. After washing, shake well and dry out-of-doors if possible. Wash dishmops in hot soapy water and rinse in clear hot water. Squeeze as dry as possible, Shake thoroughly and hang With mop end up to dry. Dishmops have an advantage over dishcloths because one can use hotter water, and the hands do not get into the water until toward the last of the dish-washing process. Prep a red especially for the Re a de r s of the Wom a n’s Home Companion - - – 5 — Rinse and Wipe dishpan and hang to dry. Linen or glass towel- ing is best for drying glass, silver and delicate china. Heavy crash toweling is best for drying kitchen dishes. One may buy toweling by the yard or all made • It is usually cheaper to buy by the yard. Knitted dishcloths that cost about ten cents are better than "rags." CLEANING THE SINK Wash every part of the sink with hot soapy water and scrub if necessary, using a brush. Rinse with boiling water and once a week with a strong solution of Washing soda, using l pound soda to l quart water. Wipe carefully all woodwork around the sink. Leave no wet cloths around Sink as moisture and food waste make good soil for molds and bacteria and attract water bugs and roaches. CLEANING SILVER When Silver tarnishes, due to contact with Sulphurous compounds like egg yolk, it is necessary to polish it. This may be done by applying a paste polish which may be made at home or bought at the store, letting it dry thoroughly, rubbing with a soft brush or cloth and then rinsing in boiling Water and drying thoroughly. The home- made polish costs very little and gives an excellent lustre. It consists of 5 pounds Paris Whiting % pound (% cup) Pearline 2 ounces (% cup) cast or oil l quart boiling water. Mix well and put in eight jelly glasses. A chamois is the best thing to use for polishing silver. A second method for cleaning silver when badly tarnished is to place it on a rack in an aluminum pan and cover with hot water. Add 2 level tablespoons of sodium bicarbonate (baking soda), put a small piece of zinc in the water and heat to boiling point. Boil 15 to 20 minutes. Then remove silver, which should be clean and bright. Wash and dry as usual. One may buy a silver cleaning pan, but it is not necessary if the method described above is used. Prepared especially for the Readers of the Woman's Home Companion - - - º - - - - - - - - - - - - º, -º - - - - -- - - - - - -- - - - -- - - - - - --- - - -- - - - - - - - - - - - - - - - - - - - - - -- - - - - - --- - - - - --- - - - - - - - - - - -- - - - --- - - - - * - - - - - - - - - - - - - - --- - - - - -- -- - - - - - ºn º - -- - * - - º - - - - - - - - - - - -- - - - - -- " - f - -- - - - - - - - - - - --- - - - - - - --- - -- - - - -- - - - --- - -- - - - - - - - - - - - - - * * * - º - - - * - - - - - - - - -- º - -- - -- - - - -- - - - - - - - - - - - - - - - - - - - - - – 6 — CLEANING ALUMINUM Aluminum utensils need special care. Washing powders and strong soaps are injurious to aluminum because of the alkaline substances present in them, and therefore should never be used. Washing with a weak acid like vinegar or fruit juices will remove discoloration. Heat a little of the acid in the pan and be sure it reaches every discolored part. Then remove from stove and wash with a mild soap and hot water. AGATE AND IRON WARE Wash with a hot solution of Washing soda, using l table spoon of soda to l quart of water. When food has burned on, use cold water and washing soda ; heat slowly on the stove until loosened, then rub with pumice stone. Remove ordinary stains with a scouring soap or powder. After washing and wiping iron ware, let it dry thoroughly either in the sun or on the back of the stove. Iron ware that is not to be used for some time should be rubbed over with unsalted fat to prevent rusting. CLEANING STOWES Enamel stoves are a great deal easier to clean than the old- fashioned iron ones. Soap and water or soda and water will keep either clean if cared for daily. If the iron stove is not cared for, it will be necessary to use a polish. If the Stove is once polished, it is necessary to keep polishing it. This means added expense and labor, therefore take good care of it in the beginning. Rubbing it over with wax paper will give it a good gloss. Gas stoves should be thoroughly cleaned once a week. To do this remove all burners by lifting them up, put them in a hot solution of Washing soda and let boil lä to 20 minutes. Let cool, remove from solution, scrub if necessary, rinse and dry thoroughly. Wash trays and racks of stove with hot soapy water and dry thoroughly. Do not neglect the ovens. It is sometimes necessary to scrape off burned-on food with a broad flat knife and then wash. When all parts are clean and dry, put together again. Electric stoves : Rubbing the stove with a slightly dampened cloth is all that is usually necessary. Most ovens can be taken apart and cleaned if any food spills over. One must be careful not to get water into the coils as this may blow out a fuse. Prep a red especially for the Re a de r s of the Woman's Home Companion - - - - -- " - - º – 7 — Oil stoves : To clean an oil stove remove the chimneys and wash in soap and water or soda and water. Change the Wicks frequently or rub them off with a soft piece of tissue paper (unless you have a wickless stove). Run a wire with a cloth on the end of it through the pipe occasionally to remove any particles that may have collected. Fireless cookers need little care, except to Wipe them out very dry each time they are used. Leave them partly open when not in use to prevent the air becoming stale. KITCHEN CABINET When you get through cooking, leave the cabinet, pantry, or shelves in a cleared-up condition, Wiping up anything that may have been spilled and putting jars and utensils where they belong. When you use all or nearly all of any of the regular supplies, jot it down on a memorandum pad which should be hanging near by with its pencil, and order more to come so that you will have it when you need it. Do not hang out the Window for an hour waiting for someone to appear whom you can send for a package of raisins for your bread pudding ! Once a week move jars, wipe them and refill them if necessary. At least once a month it is a good plan to empty, Wash and scald all jars, so that bugs and weevils will have no chance to develop in old material. Wash the shelves thorough- ly with soap and water and wipe dry before putting back the supplies. The use of paper on the shelves is all right if frequently renewed. White paint is easily kept clean. KITCHEN FLOOR Having cleaned and put away all utensils, clean the kitchen floor. Remove chairs and anything else from the floor that it is possible to remove. Regardless of what kind of floor you have, sweep from the edges toward the center and carefully collect dirt in dustpan. Cover dustpan with a dampened newspaper to prevent dust from flying, and empty in barrel outside • For sweeping you may use a long-handled whisk broom or a long-handled soft brush. The Whisk broom is apt to raise more dust than the soft one, but is good for removing dirt from the corners. For a polished floor or linoleum or congoleum it is better to use a soft brush. After sweeping, mop the floor when necessary with hot water to which has been added some washing powder. Rinse the mop and change the Water frequently. Then wipe floor with clear hot water and dry with a clean dry mop. If the floor is covered with linoleum, it should be waxed three or four times a year as one would a polished floor. Prep a red especially for the Readers of the Wom a n’s Home Companion - - - - – 8 — THE NEXT MEAL While this clearing-away work is being done, things may be cook- ing on the stove or in the oven for another meal so that you can watch them, while you are busy, instead of having to wait for some- thing to bake when you would much rather be on the porch or in the garden. Dishes can easily wait for an hour, if Sticky ones are put to soak in cold water. In fact, I shall not call you a poor house- keeper if you stack the dishes neatly, cover them with a clean towel and leave them until the next meal while you do more important work, go for a ride, or do something else that is pleasant. SAVE TIME AND ENERGY Think of each step you take, during the next week, and see in how many ways you can save steps and motions ; get the habit of doing this cleaning up in the most efficient way and in the shortest time. Let the children read and study and carry out the methods suggested above. These methods are not new or radical, but we hope that there may be some new or forgotten points that will make the days happier and easier for you this summer. Next month I am planning to discuss the amount of money that must be spent for food. B00KS AND BULLETINS Housework and Marketing Manual, by S. Agnes Donham. . . . . . . . . . . . . . $2.00 Household Engineering, by Christine Frederick. . . . . . . . . . . . . . . . . . . 2.50 (Order above from Miss Farmer's School of Cookery, 30 Huntington Ave., Boston, Mass. ) The Care of the Home Refrigerator, and other bulletins, free from Refrigeration Bureau, National Association of Ice Industries, 51 Chambers St. , New York City. The Farm Woman's Problems, Agricultural Bull. 148. . . . . . . . . . . . . . . . 05 The Well-Planned Kitchen, Agricultural Bull. 189. . . . . . . . . . . . . . . . .05 Domestic Needs of Farm Women, Agricultural Bull. 104. . . . . . . . . . . . .05 House cleaning Made Easier, Farmers' Bulletin ll&0. . . . . . . . . . . . . . .05 (0rder bulletins from Superintendent of Documents, Washington, D. C.) 1968 o Prep a red especially for the Re a de r s of the Wom a n's Home Companion - - -- -- º - - - - - - -- º º HOW MUCH SHOULD YOU () - | SPEND FOR FOOD 2 NA/ By Alice Bradley - :^)/ * Editor of the §7 ë zº Cooking Department *H º Dir W. \ ſ A/ Such questions as these - #yº come to me frequently: "Can 5 ES §=== - I feed my family of four, in- & N === ==T_–º- cluding two college boys, for AS - N==== $45 a month?" "How can I feed gº sº- myself and my three children, º Sºs after paying rent, insurance, and so forth, which amounts to $8, when I earn but $16 a week?" "Can I earn any money by supplying lunches for six people for $3?" "How much money should I allow for food in the Inn of which I am the manager?" Every answer must be different, but in each case a definite budget must be made in order that you may know how much money is available for food. Then you need to figure out what is the least amount that will suffice for food for your family, in order to determine if the available amount is sufficient. In planning your budget, the very first thing to consider is the amount you can save. This should be taken out from the weekly or monthly income and deposited in the savings bank, cooperative bank, or in such place as it can best be kept . The next consideration is the amount for rent, or, if you own the house, the cost per year for taxes, insurance, interest and repairs. Divide this total amount by twelve or fifty-two, according to the way in which your income is paid, and put that amount aside each time the pay is received. If possible, keep your rent within 20 to 25 per cent of your income. If you have to pay more than that, it usually means that there is less than there should be for operating expenses (heat, light, laundry, household supplies, telephone, service, and other items necessary to keep the house and family clean and comfortable), clothing, and development (educational and recreational needs and doctors' bills). Prep a red especially for the Readers of the Wom a n’s Home Companion - - - - 2 º The percentage to be spent for food can scarcely be determined Without estimating the requirements for the individual members of the family. It is not necessary that the same percentage should be spent for food in a family of two as in a family of six. From a study of Companion budgets three years ago, we found that with incomes of $1500 to $2000 a year, the cost of food per day per person in families of two was 51 cents or l8 to 25 per cent three was 37 cents or 20 to 26 per cent four was 33 cent S or 24 to 33 per cent. With incomes of $2000 to $2500 a year the cost of food per day per person in families of two was 63 cents or l8 to 22 per cent three was 47 cents or 20 to 25 per cent four was 38 cents or 22 to 27 per cent. Or again, food cost per day: income $1500 to $2000, 51 cents per person income $2000 to $3000, 43 cents per person income $3000 to $4000, 35 cents per person , income $4000 33 cents per person. 3. > O r : One cannot therefore arbitrarily say that a certain percentage of the income is sufficient for a family. Theoretically no more than 20 per cent should be spent for food, but as the income increases, it may be far too much to spend for food alone. As it decreases, as much as 60 per cent may be required simply to maintain the family in the proper state of health. The best way to determine how much must be spent in your own family is to study the requirements for the individual as given in the Third Talk, and learn the minimum, average and high cost of this amount of food for each and for all whom you are feeding. MILK - Thus, let us start with milk ; for a child three-fourths to one quart is necessary, for an adult two-thirds to one pint daily. Nothing else takes the place of milk. Milk with bread or cereal provides the cheapest form of energy. While for adults it cannot entirely replace meat pro- teins, for a child under seven years milk proteins are sufficient if plenty of cereals and vegetables are used, and eggs are given three or four times a Week. The calcium or lime is necessary for bones, 85 per cent of which con- sist of calcium. No other food furnishes lime in sufficient quantity at the same price. It is practically impossible to get the required amount of calcium except by the abundant use of milk. Prep a red especially for the Readers of the Woman’s Home Companion - - 3 º Milk Supplies phosphorus which is required for the bones and which is found also in every active cell in the body. A substance called "Fat- soluble A" which is essential to the normal growth of children is found in milk. If there are two adults and two children, you may put down three quarts of milk daily or ninety quart's per month. Professor Sherman of Columbia University, when asked how long a child needed one quart of milk a day, replied "If he keeps it up until he is forty it will do." If you prefer to use four quarts a day for your family, it may mean a saving elsewhere. You may have to economize on meat or clothes, but milk should be sup- plied at any cost. Therefore begin to figure the cost of the food for your family by putting down the price of the milk that must be purchased. Some of the milk may be skim milk or buttermilk, if there is not enough money available for whole milk. If you have a cow, you may charge its care and feeding to your food bill. One woman who supports herself and her three children has a goat which Supplies two or three quarts of milk a day and keeps them well at little or no expense. If you are not accustomed to using so much milk as this you will say, "I can't get rid of it. My family won't drink it. " If they will not drink it, it is your job as housekeeper to use it in Ways in which it appeals to them, even if it has to be ice cream several times a week. In the October number of the Woman's Home Companion we are going to suggest ways of serv- ing milk to children who object to it as it is, but who will take it with slight changes. Enter the price that you pay for good milk opposite the amount of milk required for your family. WEGETABLES Your list of food for a day suggests potatoes and two other vegetables, including one raw or leafy vegetable at least two or three times a week. In some cities a Retail Price Report can be received through the mail once a week. This shows the products that are in the market with the average price that is paid for them. Many newspapers publish weekly lists of fruit and vegetables with their prices. If you are to feed your family as economically as possible you need to know what is in the market through studying such reports and by going to market two or three times a week. ->. 4. * * Prepared especially for the Readers of the Woman's Home Companion - 4 The vegetables that you will purchase will be most frequently those that are in season and probably those that are grown in the locality in which you live, so that you will not have to pay freight and transporta- tion charges on them. Where you have your own garden, even if it be a small one, there is opportunity for a great saving in the cost of such vegetables. Even a dozen tomato plants will provide a daily vegetable from the time they be- gin to ripen until late in the Fall, as the green ones can be picked, Wrapped in paper and put in a cool place to ripen slowly. The surplus tomatoes can be canned, and it will hardly be necessary to buy any tomatoes throughout the year. Tomatoes are rich in vitamines which are not de- stroyed by cooking. The juice is much used for babies in place of orange juice. Since a dozen plants can be purchased for the price of one pound of hothouse tomatoes and with comparatively little attention provide a sufficient amount of this vegetable for the family, every family should make an effort to cultivate a small plot of their own. A ten-cent package of lettuce Seed Will provide enough salad material for many weeks if it is sowed at intervals during the Spring. The kinds and amounts of other vegetables that you may grow are limited by little except the size of the piece of ground that you have, and the energy to cultivate it . If all must be purchased, go about until you are confident that you know which store provides the best and freshest vegetables at the lowest price. You may be able to buy direct from a farmer. There are wayside stands springing up everywhere, some of which are filled with products from the city markets for which you have to pay an even higher price than if you purchased them in the city . But there are farmers who will sell you bet- ter vegetables at a lower price than those that you can buy at the store. Spinach ranks first in food value and is very often the least ex- pensive of all vegetables. In the city markets lettuce and Spinach are always available. The price does not vary greatly with the season of the year. Select spinach with crisp leaves and small stems. Prep a red especially for the Readers of the Wom a n’s Home Companion - - - 5 Among the other leafy vegetables, cabbage and onions are usually the cheapest. They may be purchased in the fall and stored in a cool place and be available all winter. The price is lower if bought by the barrel or by the box. Cabbage is usually much cheaper than lettuce and is easily digested if shredded finely and served raw. Celery is more expensive than either. Scallions and young onions are not always available, but they may be pur- chased when in the market and not too high in price. If money is no ob- ject, include romaine, endive, escarole, chicory and watercress occa- sionally in your menus for the variety that they provide. In some places watercress can be picked by the side of a stream, but be sure that the water in which it grows is not polluted and does not contain typhoid germs washed down from some neighboring house. Upland grass or pepper grass can be grown from seed, and once having been planted in a garden it comes up year after year. In the spring, dandelion greens and many other wild greens may take the place of lettuce or Spinach at no cost save the slight labor of gathering them. Estimate the amount of each of these types of greens that is required for one meal for your family and on your list of required food stuffs put down enough green vegetables for at least two or three meals a week with the average price that you must pay. Serve green vegetables seven times a week if you can afford it. Among the other vegetables that may be served are beets, carrots, par- snips, turnips and oysterplant. If you have storage space these root vegetables may be purchased in the fall, packed in Sand, and used as needed throughout the winter. The price of these varies with the locality, but is never very high. Squash may be purchased in the fall and kept through the winter to be used as a vegetable, and in soup, pies, and occasionally to give color to biscuits and rolls. String beans, butter beans and peas can be raised in the garden if you have one. They can be purchased fresh when they are in season, or in cans when they are out of season. They are best when young, and fresh beans are almost as cheap as the canned ones. Dried beans and peas are very rich in protein and may well take the place of meat as the main dish once or twice a week and in soup two or three times more, if the amount of money avail- able is very limited. Prep a red especially for the Readers of the Wom a n’s Home Companion 6 © Asparagus, cucumbers, cauliflower, egg plant, dasheen, okra, mush- rooms and green peppers have no particular food value. They add variety to the vegetable diet and flavor to many dishes, but should not be pur- chased lavishly unless there is plenty of money. If you raise them, learn to can your surplus vegetables, allowing not more than two or three hours between picking and sterilizing. It is scarcely safe to buy vegetables to can unless you know when they were picked. Make your list of vegetables include seven to fourteen servings, two daily, for each member of your family, putting in the price that you must pay when they are in season. From one-third to one pound of potatoes should be provided daily for each member of the family, except, of course, the tiny ones. Add the amount of potatoes that seems best for your family to the list you are making, with the price that you ordinarily have to pay. - FRUIT Two servings daily of fruit are suggested. The season of the year and the type of market from which you get your supplies and the locality in which you live should operate to regulate the kind of fruit on your weekly market order. In general, buy fruits in season and choose fruit that is in perfect condition. The citrus fruits, oranges, lemons and grapefruit, are richest in vitamines and it is probably desirable to have these fruits served most frequently. Choose those which feel heavy to the hand and have thin skins. The other fruits are desirable to give variety and interest to the diet, to provide bulk, and to prevent constipation and the deficiency diseases that come from a diet of bread, meat and potatoes • Figure if you can the amount of fruit necessary for two servings a day for the members of your family, together with the price you must pay- You can figure one pound of dried fruit as equivalent to six pounds of fresh fruit. To be as cheap as 12 cents a pound, oranges should cost 2 cents a pound or about 8 cents a dozen ; apples should sell 7% pounds for 12 cents or less than l cent each for large apples. Prep a red especially for the Readers of the Wom a n’s Home Companion 7 Raisins, while richer in iron, do not supply as large a proportion of vitamins as do oranges and apples, and of course should not replace them entirely, even though they are so much cheaper. In buying prunes, remem- ber that they are graded according to the number in a pound. The prices from one high-class grocer are as follows: 12 cents for 50–60 prunes 2l cents for 30–40 prunes l'7 cents for 40–50 prunes 30 cents for 20–30 prunes Even though there were twice as many stones in a pound of 50–60 prunes as in a pound of 20–30 prunes, the stones from the 50-60 prunes weighed only one-third ounce more than the stones from the larger fruit. The smaller prunes therefore are more economical to buy, although the 40–50 prunes are more attractive in appearance. As you will buy some fruit in cans learn the difference in price between the fruit canned in tin and that canned in glass. To some people a can is a tin can and they do not realize that there are No. 2, No. 2% and No. 3 cans. Be quite sure that you know the size of the can as well as the price. A No. 2 can holds l pound 4 or 5 ounces, or l pint ; No. 2% can holds l pound lz to l8 ounces, and No. 3 can holds 2 pounds l ounce, or l quart. Whether you buy your canned goods in a chain store or a high-class grocery store depends on whether you want the highest grade or are satis- fied with an extra-standard grade. As a rule the chain stores have made their primary appeal to the less well-to-do class, and therefore do not handle the highest grade of goods. They sometimes make a special price on nationally advertised goods for the sake of drawing trade. This low price may be 10 per cent below the regular price in other stores. It is worth while to watch for special sales of this kind. Fruits keep better if they are quite fresh when they are canned, but it is not as essential that they be canned the day they are picked as it is that vegetables be canned within two or three hours after being picked- Compare the price of fruit that you purchase in cans with the cost of that which you raise or purchase and can yourself. Compare the cost of the jellies and jams that you can make with a few hours labor with the price of the jars of jelly and jam that you purchase at the grocery store. Glasses and jars that are used year after year need not be included in the cost - You may include the value of your time if it has money value. Prep a red especially for the Readers of the Wom a n’s Home Companion - not ºn a moo smºot a ºn tºo º sº to ºbsº sº to 8 º) 9, Manufacturers of gas ranges with oven control are advocating the sterilization of fruit in the oven instead of in the boiler. This works satisfactorily wherever the heat of the oven can be maintained at the temperature of 240° Fahrenheit. Our records here at the cooking school last year showed the follow- ing results in the making of currant jelly: Currant Jelly with Commercial Pect in 6 quarts of currants Q - 15 a quart . . . . . . . . . . . . . . $ .90 5 bottles commercial pectin () . 33. . . . . . . . . . . . . . . . l. 65 l3% lbs. sugar () - 0.7%. . . . . . . . . . . . . . . . . . . . . . . . . . - 99 38 glasses jelly cost . . . . . . . . . . . . . . . . . . . . . . . . . . . $3.54 l glass jelly costs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . • 094 Currant Jelly without Commercial Pectin 6 quarts currants (@ - 15. . . . . . . . . . . . . . . . . . . . . . . . . . $ .90 8 l/3 lbs. Sugar at •07%. . . . . . . . . . . . . . . . . . . . . . . . . 625 19 glasses jelly cost . . . . . . . . . . . . . . . . . . . . . . . . . . . $l. 525 l glass jelly costs - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 08.1 An ll-ounce glass of currant jelly purchased from our grocer costs 50 cent S. With commercial pect in the jelly was more quickly made than it was without pectin. It is not as essenntial to use it with currants as it is with fruits deficient in pectin, but it seems a desirable thing to do when one can double the number of glasses of jelly from the same amount of fruit - There are other foods to be included in your eating expenses, but We must leave a discussion of them until the next talk. Meanwhile you may be able to work out a standard amount that you should pay for milk, fruit and vegetables for your family. 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I 9 º LIST OF BULLETINS FOR REFERENCE Week's Food for an Average Family Food Values and Body Needs º The Preservation of Food in the Home Milk and Its Uses in the Home Tomatoes Cabbage Turnips, Beets, and Other Succulent Roots and Their Uses as Food Cucumbers The Dasheen Okra, It's Culture and Uses Preparation of Vegetables for the Table Home Canning of Fruits and Vegetables Time-tables for Home Canning of Fruits and Vegetables Successful Home Canning and Jelly Making Homemade Fruit Butters Making Fermented Pickles Farmers' Bullet in 1228 in th 1383 Univ. of Missouri Bullet in Vol. 15, No. 7 Farmers' Bullet in 1359 tº º 220 II n 443 U. S. Dept. of Agriculture Bullet in 503 Farmers' Bullet in 254 in t 1396 tº n 232 in n 256 in n 12ll Miscellaneous Circular 24 University of Wisconsin Circular 176 Farmers' Bullet in 900 in t 1438 (All the above, except the Missouri bulletin and the Wisconsin circular º may be obtained from the Superintendent of Documents, Washington, D. C.) | I g 75 o Prep a red especially for the Readers of the Wom a n’s Home Companion - - - - - HOW MUCH SHOULD YOU SPEND FOR FOOD 2 Part II By Alice Bradley Editor of the Cooking Department In last month's talk we began a discussion of how to deter- mine the amount of money that you should spend for food for your family. We considered the most economical way of purchasing milk, vegetables and fruit. From the Third Talk, and from your own experience, you know that in addition to these supplies, eggs and other protein, generally meat and fish once a day, are needed, and starches, sugars and fats in sufficient amounts to meet body needs and satisfy the appetite. Some points on the buying of these foods may be well worth consideration. EGGS Eggs are usually purchased by the dozen, unless one has a good place to store them, when they may be purchased by the half case, or 15 dozen at a time. Many people find it economical to buy from one to three cases of eggs in April or May, at the lowest price of the year, and store them in Waterglass, thus having enough eggs to last until the following April or May. Such eggs can be used for all cooking and in many cases can be used for breakfast eggs. By pricking the shell with a needle they can be used even for boiled eggs. The price of eggs varies greatly in different communities. In the large cities eggs are usually sold as Strictly Fresh (or nearby) Eggs, Fresh Eggs (which may come from the east or the west), and Storage Eggs. Individual dealers sometimes have names for the type of eggs they carry, as Pinetree or Brookfield. Where there is con- siderable variation in price, the kind that you buy may depend upon the use to which the eggs are put. When a baby is about a year old, it is frequently wise to purchase and keep a few hens so that there will be a strictly fresh egg for baby each day. The cost of keeping the hens is not great and the satisfaction of having one's own new-laid eggs for breakfast is, in many cases, worth the small amount of labor involved in the care of the poultry. Prepared especially for the Readers of the Woman's Home Companion º HOW MUCH SHOULD YOU SPEND FOR FOOD 2 Part II By Alice Bradley Editor of the Cooking Department In last month's talk We began a discussion of how to deter- mine the amount of money that you should spend for food for your family. We considered the most economical way of purchasing milk, vegetables and fruit. From the Third Talk, and from your own experience, you know that in addition to these supplies, eggs and other protein, generally meat and fish once a day, are needed, and starches, sugars and fats in sufficient amounts to meet body needs and satisfy the appetite. Some points on the buying of these foods may be Well worth consideration. EGGS Eggs are usually purchased by the dozen, unless one has a good place to store them, when they may be purchased by the half case, or 15 dozen at a time. Many people find it economical to buy from one to three cases of eggs in April or May, at the lowest price of the year, and store them in Waterglass, thus having enough eggs to last until the following April or May. Such eggs can be used for all cooking and in many cases can be used for breakfast eggs. By pricking the shell with a needle they can be used even for boiled eggs. The price of eggs varies greatly in different communities. In the large cities eggs are usually sold as Strictly Fresh (or nearby) Eggs, Fresh Eggs (which may come from the east or the west), and Storage Eggs. Individual dealers sometimes have names for the type of eggs they carry, as Pinetree or Brookfield. Where there is con- siderable variation in price, the kind that you buy may depend upon the use to which the eggs are put . When a baby is about a year old, it is frequently wise to purchase and keep a few hens so that there will be a strictly fresh egg for baby each day. The cost of keeping the hens is not great and the satisfaction of having one's own new-laid eggs for breakfast is, in many cases, worth the small amount of labor involved in the care of the poultry. Prepared especially for the Readers of the Woman's Home Companion 2 º © The housekeeper can learn to separate the fresh from the less fresh eggs by taking them to a dark closet and holding them in front of a lighted candle or electric light. The fresh egg shows a small air- Space and a rosy hue when held in front of the light. It has a shiny Shell, it does not rattle when shaken, and if placed in a pan of water it sinks to the bottom. When eggs rise to the top, it shows that a large amount of moisture has evaporated through the shell and air has gone in to take its place. Because of the microorganisms in the air the egg begins to deteriorate very soon after it is laid, and when the egg floats on the water, showing that it contains a large amount of air, it is Stale. The number of eggs that should be used during the week varies with the size of the family and the amount that the family demands. Twelve eggs a week is probably the minimum for most families, but many more than that may be used. There is no difference in the food value of the egg in a brown or white shell, but the custom of some communities makes one kind preferable to the other. Eggs should be kept in a cool place and away from strong odors. On the list of foods which you started last month in order to determine the amount of money to be spent for food, put down the average number of eggs that you use in a week, and if you feel that you are using more than are necessary and your food bills should be lower, put down a smaller number and make an effort to get along with this number. Beside the number of eggs required, put down the price that you have to pay per dozen. MEAT The price of meat is determined partly by the overhead expenses of the dealer, but chiefly by the tenderness of the meat, its grain, general appearance and convenience in cutting. Cheap cuts are just as valuable for the protein and energy they provide as are the expen- Sive cuts. One third of the amount spent for food in the United States . is for meat . There is great variation in the amount of money spent for meat by individual families, and the size of the food bills is usually in direct proportion to the kind and amount purchased. In families where the strictest economy must be practised, one piece of meat a week is purchased, the left-overs are used for luncheon sand- Wiches and to flavor cheaper foods, and beans, cheese and fish are used for other "main dishes. " Prep a red especially for the Readers of the Woman’s Home Companion 3 º ſ º --- © In a large market there may be thirty-nine different prices and different cuts of a sirloin steak, varying with different parts of the loin and different cuts of beef. Remember that the price you pay is no criterion of the amount of nourishment the family will get from it. Steaks, except hamburg, are usually more expensive than most other cut S. When you buy beef you will find corn-fed beef the best. It is pinkish in color and marbled with fat, while grass-fed beef is mahogany in color. If you buy the cheapest piece of meat, such as a shin of beef, and use it for soup stock, there is still 93 per cent of nutriment retained in the meat and only 7 per cent is drawn out into the stock, although more flavor may be in the water than in the meat. Therefore you can use soup meat with plenty of flavoring and season- ings without feeling that you are robbing the family of nourishment. Weal, which is young beef, should preferably be four weeks old. There is less fat in veal than in other kinds of meat , which makes it more economical than some cuts of beef or lamb. Lamb and mutton do not differ much from beef in food value. Farmers' Bullet in 1324, "Lamb and Mutton and Their Use in the Diet, " gives figures that show 20 per cent of bone in the leg and only 2l per cent in the shoulder, including neck. Since the shoulder is usually cheaper (perhaps 23 cents against 38 to 40 cents for the leg) and makes as good flavored a roast, although it does not cut in as large slices as the leg, it should be used in the economical market order. The next time you have lamb chops, weigh them before and after cooking. Weigh the waste bone and fat after meat is eaten, subtract from the weight of the cooked meat and estimate its cost . Lamb chops are usually the most expensive meat you can buy. Notes on the cost of cooked ham may be found in the Woman's Home Companion for February, 1925. Fresh shoulders of pork are usually inexpensive and make excellent roasts. A fresh ham, boned, stuffed and roasted, is almost as good as turkey. Buy bacon dry-cured, not pickle-cured. While it is more convenient to buy it in jars, it is more economical to buy it by the piece and have it sliced ten slices to the inch. Bought this way it costs 46 cents a pound, without rind, while a half-pound jar costs 43 cent S. Prep a red especially for the Re a de r s of the Wom a n’s Home Companion 4. Roosters are the cheapest kind of poultry. They should be cooked very slowly. Roosters cost 25 cents, fowl 37 to 43 cents, and chicken 40 to 50 cents a pound on a recent price list - Figure the cost of the meat obtained from chicken or rooster at four times What you pay, as there is scarcely more than 25 per cent of meat in a chicken ; the rest is waste. If poultry has been kept in Storage, it should be purchased frozen and thawed out when it is used rather than purchased thawed. One way of securing a meat flavor at low cost is by the use of meat sundries such as veal heart, beef or lamb kidney, oxtail, tripe, liver, sparerib, and sometimes SWeetbreads - Cooked with plenty of vegetables they provide a well-flavored, satisfying and inexpensive meals It would be an excellent idea for you to work out your own scientific cost of foods. For instance, hamburg Steak or meat loaf may be 10 per cent of the cost of a day's food, while chicken may be 20 to 50 per cent of the total value of the food used, though supplying no more nourishment. Put down on your list as little meat as will satisfy your family and fill their needs, with the price that you have to pay for it. One-fourth to one-half pound of meat or substitute per day for the two older people and less for the children, none at all for the very little folks, is sufficient unless there is much waste. Use the substitutes suggested below to reduce the cost of protein food. FISH In many places fish costs much less than meat and makes a more economical main dish, being nearly as rich in protein. Buy your fish from a dealer whom you can trust and have it as fresh as possible. If the flesh is soft and the skin is slimy and there is an unpleasant odor, do not accept it. There is less waste in proportion to the amount of edible meat in a large fish than in a small one - Fish should be cooked as soon after you get it as possible ; remember that left over fish may be used in a number of ways. Salt fish, Smoked fish and canned fish may frequently take the place of fresh fish on some market orders. Buy one-half pound of fresh or canned fish to replace in food value one-fourth pound of meat. Prep a red especially for the Readers of the Wom a n’s Home Companion 5 OTHER PROTEIN DISHES For economy's sake serve other protein dishes frequently in place of meat. Cottage cheese and factory cheese supply more nourishment to the pound than does beef steak, usually cost less, and are not hard to digest . There are many ways in which dried peas and beans may be used. They appear to be expensive by weight, but their large return makes them a cheap food. They may be baked or made into soup. Their use as a main dish will often save much on the food bills. Peanuts are rich in protein and may take the place of meat in a meal. Peanut butter may be used on bread and in sandwiches without butter. STARCHY FOODS Starchy foods are required to furnish heat and energy. From one-half to three-fourths pound should be supplied daily for each member of the family. Starchy foods include cereals or flour, made from Wheat, rye, oats, corn, rice and barley ; and also bread, rolls, muffins and macaroni. There are two main classes of cereals in the market, the ready- cooked such as Shredded Wheat, Cornflakes, Grapenuts, etc., and the uncooked or Steam cooked, including those that have been rolled or cracked, such as Rolled Oats, Pettijohn, Cream of Wheat, etc. It is wise to have several kinds of cereal on the pantry shelf and serve it once a day. This is a good way to use the necessary amount of milk per person per day, and to get vitamins and mineral salts that are necessary, and not found in white flour and white bread. Bread should be included in the food budget, as it is valuable not only for the starch present but for the nourishment in the butter, which is used on the bread. We find that the cost of a home-made loaf of white bread is approximately 8 cents, while that bought from the baker costs from 10 to la cents, depending upon the locality. Note the weight of the loaves and the quality of the bread when there is great difference in price among your local dealers. Usually the baker who uses his name on his wrapped loaves makes a good bread. When plenty of milk is used in the dietary it seems to make little difference whether bread is made from white, whole wheat or graham flour. Bread made from white flour and milk is a better food than bread made from whole wheat flour and water. Prep a red especially for the Readers of the Wom a n's Home Companion - - 6 As a rule it is cheaper to make cakes and cookies than to buy them. These should not be eaten to the exclusion of good bread and butter, which is far less expensive and better for the children. Where crackers and milk are a popular luncheon or supper dish, crackers may be purchased by the Qu, a cardboard box holding about ten pounds. SUGAR AND OTHER SWEETS Sugar is a cheap carbohydrate food. Undoubtedly too much Sugar per person is being consumed at the present time. The desire for candy and other Sweets may often be reduced by giving more care to the type of dessert served. Children should learn to make their own candy and to eat it only after meals. Less than three pounds of Sugar per Week Should be sufficient for a family of four. It is convenient to purchase it in 25-pound bags. Corn syrup as purchased in cans is a mixture of glucose and sugar syrup. It is convenient to use in candy and ice cream sauces to prevent crystallization. It is an inexpensive syrup to use on pancakes and cereals • Honey is an excellent food but usually more expensive than other kinds of Sweets. There are two kinds of molasses, the Porto Rico and the New Orleans. The New Orleans is more refined, lighter in color and more expensive. The Porto Rico meets the needs of the ordinary family. It makes a good substitute for syrup on fried mush and simple puddings. FATS Butter furnishes lo per cent of the total fat consumed by the people of the United States. We should realize without prejudice that there are excellent butter substitutes at much less per pound than the cost of butter. They are just as desirable in the diet except that they are lacking in vitamines. These vitamines, however, Will be present in sufficient amounts in the diet if the milk supply is adequate. Margarines are churned from milk with beef fat, cocoanut oil and other fats in varying proportions. Try various brands of margarine until you find one that is satisfactory and then continue to purchase that kind. Use it in all cooking in place of butter. It is better for table use than cheap, strong butter. Prepared especially for the Readers of the Woman's Home Companion - - - - - - - - - 7 s s Choose for shortening and deep-fat frying the fat or oil that gives you the best results for the money. Cooking oils may be heated to a higher temperature than lard, without smoking. Each of the advertised fats has its special points of advantage. Use the fats that accumulate from cooking in place of other shortening whenever. you can. The Saving may be considerable. In making French dressing or mayonnaise there are several kinds of oil to choose from — corn, peanut, cott onseed, as well as olive oil. Olive oil is most expensive and since the others have the same fuel value and have little flavor, many people really like them better than olive oil for salad dressing. Oil should be used instead of butter for greasing pans and may replace butter in many kinds of cooking. The difference in price between salad dressing at 75 cents a quart and homemade mayonnaise dressing is about 40 cents a quart. TEA, COFFEE AND COCOA One-fourth pound of tea should make sixty to seventy-five cups. At that rate, one ounce of tea should provide enough for one cup each for two people for a week. Tea purchased in bulk may be of an inferior grade and without much flavor. It is best purchased in Sealed tinfoil packages or in tin cans. It comes in ly 4 pound and in l pound sizes and varies in price from 40 cents to $l.25 a pound. Orange Pekoe is a favorite tea. The leaves are the little ones and it contains a large proportion of the "Golden Tips" or tea buds, which add greatly to its strength and flavor. There is much tea that goes by the name of Orange Pekoe that is not true Orange Pekoe . The price will usually be an indication of its grade. Coffee may be purchased in bulk, ground and in the bean, in paper bags or in tin cans. If it is ground when purchased it should be used within a week. If bought whole, in bulk or by the package, it should be removed to a glass jar or tin can at once to retain the flavor. If purchased ground in tin cans, it can be left in the can. The grades of coffee vary from inferior mixed to the Mocha-Java which is supposed to be the best. The prices range from 39 to 60 cents per pound. It may be more economical to buy a medium grade coffee than a cheap one, as it takes more of the inferior grade to give the desired flavor. Prep a red especially for the Readers of the Wom a n’s Home Companion - (> 8 One pound of coffee makes forty to fifty cups ; one-third pound may be enough for one week for two adults. Cocoa is very high in food value but is consumed in an almost negligible amount. It is interesting to note, however, that there is an increase in its consumption. A most inexpensive drink is obtained from boiling cocoa shells with plenty of water. CONDIMENTS There are many delicious sauces, hors d'oeuvres, seasonings and beverages that make meals different, attractive and interesting. While some of these things are nutritious, few of them can be included in the market order of the family that must live on a minimum income. Enough should be used in cooking to make food appetizing. Most cheap foods require more seasoning than do higher priced foods. Winegar is much cheaper bought by the gallon than in glass bottles. Olives can often be purchased in bulk cheaper than in bottles. Some pickles and cat sups may be made at home at a great saving in coSt. Spices can frequently be used in place of extracts. GROCERY ORDERS FOR ONE WEEK In one of the classes here at the cooking school we recently figured the food for one week for four people. Just to show the difference in the cost We offered little difference in the food value. From a comparison of the following lists we hope that you will be able to plan market orders that will cost you what you can afford to pay and supply meals that Will be satisfying and appetizing to your family. Prep a red especially for the Readers of the Wom a n’s Home Companion - - - - - - - - - - -- - - - - - - - --- - - - 9 MINIMUM COST GROCERY ORDER FOR FAMILY OF FOUR: MAN, WOMAN, BOY 12 YEARS, GIRL lo YEARS. FUEL REQUIREMENT 81, 550 CALORIES Food Amount Unit Cost Total Cost Calories Protein Milk 2l qts. $ - 10 $2.10 14070 Cheese % lb. ... 32 - lé 1000 Eggs l doz - - 40 • 40 900 Beef 2% lbs. - 30 - 75 1625 Lamb (shoulder) 2 lbs. - 20 - 40 2400 Salt Fish % lb. • 20 • 10 180 Fish (haddock) 3 lbs. - 08 - 24 480 Vegetables Potatoes % pk. (ll}4 lbs.) .35 • 27 3375 Tomatoes 3 lbs. - 05 - 15 300 Onions 2 lbs. • 05 - 10 400 Carrots 2 lbs. - 06 • 12 300 Cabbage 3 lbs. - 04 • 12 360 Beets 2 lbs. - 05 • 10 400 Spinach l}% lbs. (% pk, ) .30 p.k. • 15 150 Cucumber l}% lbs. - 03 - 05 100 Lettuce 2 heads (l lb. ) .05 - lo 90 Beans, dry l} lbs. - lo - 15 2250 Split Peas 1 lb. - lo - lo 1600 Fruits Apples 6 lbs. - 05 • 30 1200 Raisins l lb. - l2 • 12 1500 Prunes l lb. • 12 - 12 1200 Peaches % doz. (1% lbs.) - 30 doz. - 15 240 Bananas 2 (% lb.) • 40 doz. - 07 150 Oranges, Small 4. - 40 doz. • 14 200 Lemons 2 - 05 75 Starches Cracked Wheat 2 lbs. - 075 - 15 3200 Rolled Oats l lb. - 05 • 05 1800 Cornmeal l lb. - 05 • 05 1600 Rice % lb. - 09 - 05 800 Tapioca % pkg. (% lb.) - l2 - 03 400 Bran % lb. .04 - 02 000 Macaroni % lb. • 16 - 08 800 White Flour 6 lbs. - 06 - 36 96.00 Entire Wheat Flour 4 lbs. - 09 - 36 6400 Crackers l lb. - 16 - 16 1800 Prep a red especially for the Readers of the Wom a n’s Home Companion 10 Food Amount Unit Cost Total Cost Calories Sugars, fats, etc. Sugar 3 lbs. $ .08 $ . 24 54.00 Molasses l lb. - 08 - 08 1200 Butter 1 lb. • 50 - 50 3400 Shortening % lb. • 20 - 10 2000 Margarine l}% lbs. • 28 • 42 5100 Salt Pork % lb. - lº - 07 1750 Bacon % lb. • 39 - 20 1300 Oil % cup (% lb.) • 55 qt. - 07 500 Cocoa % lb. - 20 - 05 550 Coffee l/3 lb. - 42 • 14 Tea l oz. - 48 lb. • 03 Sundries • 10 $9.82 8214.5 HIGHER PRICED GROCERY ORDER FOR FAMILY OF FOUR: MAN, WOMAN, BOY 12 YEARS, GIRL 10 YEARS. Food Protein Milk Cheese, Roquefort Cream Eggs Beef, Tenderloin Lamb Chops Broilers Lobster Salmon Halibut Vegetables Potatoes, new Tomatoes, hot house Asparagus Brussels Sprouts Egg Plant Cauliflower Lettuce Onions Romaine String Beans Baked Beans Celery Spinach Cucumbers FUEL REQUIREMENT 81, 550 CALORIES Amount Unit Cost Total Cost 2l qt S. $0.16 qt. $3.36 % lb. - 80 lb. - 20 8 – 4 pts. - 30 % pt. 2. 40 3 doz. - 40 doz. l. 20 4% lbs. . 90 lb. 4. 05 l}% lbs. • 85 lb. l. 28 4 lbs. • 50 lb. 2.00 2 lbs. l. 00 lb. 2.00 l lb. - 40 lb. - 40 l}% lbs. - 40 lb. • 60 % pk. - 53 plc. - 40 3 lbs. • 15 lb. - 45 l can - 55 can . 55 l qt . • 25 qt . - 25 l • 35 ea. • 35 l head • 35 ea. • 35 3 heads • 15 ea. .45 l lb. - 05 lb. - 05 l head • 10 ea. - 10 2 lbs. - 15 lb. - 30 l can - 25 can - 25 1 bunch - 25 bunch - 25 1% lbs. or % pk, .30 p.k. - 15 1% lbs - 03 lb. - 05 Calories 14070 824 6400 2700 4500 1800 1200 278 660 825 3375 300 1100 66 95 127 150 200 50 260 186 583 150 100 Prep a red especially for of the Wom a n’s Home Companion the Re a de rs ll. e Food Fruits Blackberries Pineapple Cantaloupe Grapes Pears Peaches Oranges Bananas Lemons Starches Wheat Cereal Rolled Oats Rice l % Ready-to-Eat Wheat l Bran White Flour Bread, 3 loaves Rolls Crackers Sugars, fats, etc. Sugar Honey Butter Shortening Salt Pork Bacon Olive Oil Chocolate Coffee Tea Sundries % l 3 2 l 2% % % % % qt : Carl lbs. lb. doz. doz - doz. pkg. pkg. lb. pkg. lb. lb. loaves doz. lb. lbs. OZ * lbs. lb. lb. lb. jar Cup lb. lb. OZ = Unit Cost Total Cost $0.35 qt. $0.35 - 27 can • 27 • 15 ea. • 60 - 30 lb. • 60 - 15 lb. • 15 - 30 doz. • 30 - 40 doz. - 40 • 50 doz. • 25 - 05 - 19 plºg. - lº - 10 p.kg. • 10 - lz lb. - 06 • ll plºg. - ll • 04 lb. • 02 - 06 lb. - 06 - 12 loaf - 36 - 12 doz. • 24 - 20 lb. - 20 - 08 lb. . 24 • 45 l?—oz jar - 23 - 50 lb. 1 - 25 - 25 lb. • 25 • 14 lb. • 07 - 43 jar • 43 • 60 pt. • 60 - 40 lb. - 10 • 67 lb. . 34 l, 25 lb. - 16 l. 00 $30.42 Calories 262 900 176 656 287 480 600 450 75 2000 2250 800 1245 000 1600 3600 2400 1800 5400 570 8500 4000 1750 1300 1000 700 82800 Prep a red especially for the Readers of the Wom a n’s Home Companion 12 º º LIST OF BULLETINS FOR REFERENCE "The Chemical Composition of American Food Materialsº U. S. Dept. of Agriculture Bulletin #28. "Eggs and Their Value as Food" U. S. Dept. of Agriculture Bulletin #47 l. - "Meats : Composition and Cooking" Farmers' Bullet in #34. "Mutton and Its Value in the Diet." Farmers' Bulletin #526. "Poultry as Food" Farmers' Bulletin #182. "The Food Value and Uses of Poultry" U. S. Dept. of Agriculture Bulletin #467. "Fish as Food." Farmers' Bullet in #85. "Cheese and Its Economical Uses in the Diet" Farmers' Bullet in #487. "Peanut, a Great American Food" Farmers' Bullet in #746. "Sugar and Its Value as Food" Farmers' Bullet in #535. "Honey and Its Uses in the Home" Farmers' Bulletin #653. "Fats and their Economical Uses in the Home" U. S. Dept. of Agriculture Bullet in #469. The advertising pages of The Woman's Home Companion frequently announce valuable and interesting booklets on cuts of meat, recipes, and so forth. 19836 Prepared especially for the Readers of the Wom a n’s Home Companion TABLE SERVICE By Alice Bradley, Principal, and Ruth B. Scrivener, Instructor, Miss Farmer's School of Cookery Q In previous talks our attention has been focused on the planning of meals, the efficient preparation of a day's menu, and the clearing up processes. In this month's talk are more explicit directions as to the serving of meals, with suggestions that will enable the hostess to make her home a real mirror of hospitality and courtesy. A great many people today have to meet the problem of serving meals attractively and comfortably without the assistance of a maid or waitress. While others are more fortunate in having trained service, it behooves everyone to have a working knowledge of correct table service, without having to depend upon the Word of a Waitress. Table service rules vary from time to time and in different places, but we find that there are certain fundamental principles upon which most authorities agree. And hand in hand with correct table service goes the subject of correct table manners. So let us take a little time to consider this phase in relation to table service • º ſº.Sº *N The basis of all good manners is tact, that is, a kindly consideration for others • Good manners become second nature if they have been a product of growth and careful nurture, and many boys and girls would try harder if they realized that their actions are a reflection upon those Ol É'. they care for. There- Nº Sº, fore, in homes where \. there are children it is º- ; : desirable that they be s Sº Ç7 : : º3 taught at an early age : " . . . . . .” correct table manners. - -º-Hº-Hº Then they will meet their H-...--- - - - º social obligations in º \\ll \WINITIVLIW) later life with dignity - and poise. One of the best avenues for teach- ing them is through cor- rect table service. Prep a red especially for the Readers of the Wom a n’s Home Companion - - - -- - - a - - - - 2 A great deal depends upon the mother or teacher of the children. If she does not "obey the rules" she cannot be surprised at the actions of her children. It is essential that her knowledge be accurate, authoritative, and convincing. Children should be taught that their mother is their hostess and not a servant. She should not be obliged to leave the table during the serving of a meal, after the children are old enough to help. If their mother always waits on the children they become selfish and very often more dependent upon her than She realizes • Such training takes hours of patience, skill and tact on the part of the teacher ; she must be firm, and yet never allow correction to develop into constant nagging. Points to be stressed with the children besides the regular table service rules given later, are first of all consideration of the hostess, usually the mother in the home, and of the other people at the table. Training the boy or girl to observe the needs of others is one of the first steps toward unselfishness. - Mealtime being the hour when the entire family congregates, at least once a day, the children can be taught here a respect for older people. We often hear the statement that "Old time courtesies are dying out ;" if that is so, let us revive them in the manners of our children. One of the ways to train a boy in so-called old-fashioned courtesy is to have him draw out the chair for his mother at the table. Of course a boy should never remain seated when his mother or other ladies come into the room, neither should he sit down at the table until the ladies are seated, no matter how hungry he may be . It is correct to slip into the chair from the left side and to arise from the left. Children should be taught to sit upright at the table and not to lounge in their chairs, lean on the table, or put their feet around the rungs of the chair. The napkin is placed on the lap, not entirely spread out . Unless it is a very long table, no one should begin to eat until all at the table are served. We all recognize the signs of the hungry boy or girl, that "inner urge" to reach for food rather than wait to have it passed, or ask for it politely. Much patience is often necessary in curbing such actions, but the results are always worth while in the end. Prep a red especially for the Re a de r s of the Wom a n’s Home Companion º *. -> 3 Boys and girls Should be taught to take soup in their soup spoons by dipping away from them. This can be emphasized very early by teaching those two famous lines : "Like little boats put out to sea, I dip my Spoon away from me • " Soup should be drunk from the side of the spoon, and one should never make a noise while drinking it. The end of the spoon is never put into the mouth. Soup should not be blown upon to make it cool. How many of us leave our teaspoons in our cups after the sugar is added? Even though children do not drink tea and coffee, if they See the older people doing such things, they will do the same in later life. Be careful that neither thumb nor finger are put inside a glass or cup. Drink beverages quietly. Never butter a whole Slice of bread at a time or take a bite from a whole Slice • Break off a Small portion at a time and butter that. Always take hold of silver with the handles, never down on the blade of the knife, or across the tines of the fork. Always use the fork in the right hand in taking food to the mouth. The knife is used only for cutting food. After silver has been used, never rest it on the tablecloth, but always keep it on your plate or Saucer. Even the handles should never rest on the cloth after the silver has once been used. Silver should be left on the plate when passing it for a second helping. Always use serving silver to take food from the platter or serving plate. Never place food on the tablecloth, except the dinner roll at a formal dinner, where bread and butter plates are not used. Take small bites. Eat slowly. Eat noiselessly without filling the mouth full or washing food down with water, or talking with the mouth full. Children should not be allowed to do anything at the table that will annoy or disturb any other person there. It is better to let them have their meals by themselves until they are Willing to be polite and well mannered. Prep a red especially for the Readers of the Wom a n’s Home Companion - - 4. When they are old enough, children can be taught to help in the serving of the meals The following menu is suggested for a home dinner with the service in detail. There is opportunity for choice in many instances. A great many situations demand change and adjustments which can only be met by the individual hostess. SUGGESTIVE MENU FOR A HOME DINNER Tomato Bouillon Rolls Crisp Crackers Roast Lamb Gravy Mashed Potato Buttered Peas Mint Sauce or Jelly Lettuce with Russian Dressing Fruit Jelly with Whipped Cream Cookies Coffee The tablecloth is the correct covering for dinner. Doilies and runners are most frequently used at breakfast and luncheon, but the tablecloth still holds the place of honor for dinner except where it is necessary to save the labor and expense of laundering the tablecloths. The table should be protected by a silence cloth or asbest os pad before the tablecloth is laid. Care should be taken to have the center crease of the cloth exactly in the center of the table and the cloth should hang at an equal distance from the floor at the COI’Ile I’S a The table decoration can next be placed. A few flowers, a fern, or a dish of fruit should always be available for the center of the table unless the table is very small. A centerpiece is no longer used under the center decoration. When the table is covered with a cloth. The decoration should be high enough so that people on opposite sides of the table can see each other, or low enough so that they can look across it - By a "cover" is meant the silver, glass, bread and butter plate, and napkin of each person. The covers should be in line and directly opposite each other. First the service plates are placed, one inch from the edge of the table, allowing at least twenty-four inches from plate to plate. The plates should be in line with those on the opposite side of the table. Prepared especially for the Readers of the Wom a n’s Home Companion - 5 The silver for this dinner can all be placed when the table is set, but if there were a waitress, the dessert silver would be brought in when the dessert was served. The knife is placed at the right with the cutting edge toward the plate, the dessert spoon with the bowl facing up comes next, then the soup spoon. Bouillon spoons are not used at dinners - To the left of the service plate, the salad fork is placed with the tines up ; then the dinner fork. Care must be taken to keep the silver at an equal distance from the edge of the table, about one inch, so that the finished table has good lines. The dinner napkin, folded square, is placed with the selvage toward the forks and the hemmed edge parallel to the edge of the table. If in a ring, lay it with the napkin parallel with the fork. Goblets are used a great deal for lunche on and dinner, but tumblers may be used if you have no goblets. These are placed just above the knife, and the bread and butter plate is placed just above the fork and a little to the left. A bread and butter spreader should be placed across the upper edge of the bread and butter plate, the blade turned toward the plate. Bread and butter plates are not often used for formal dinners, but one usually finds them at a home dinner. Individual salt and pepper sets may be used, or a set may be placed between each two covers, where it can be conveniently used by both persons. Asbestos mats, covered with Madeira linen or crocheted covers, should be placed where the hot courses are going to be served. For this dinner there should be an asbestos mat, or silver trivet, placed in front of the host, for the platter of roast lamb, then at his right another mat for the dish of mashed potatoes. The person at the left of the host could serve the buttered peas, and this vegetable dish being hot, necessitates another mat, if you wish to keep your table in good condition. The use of the individual side-dish is practically out of style, although you do see it occa- sionally. Most people provide vegetables that can be served on the plate. After placing the mats, is a good time to arrange the Serving silver. For this dinner a carving knife placed at the right of the mat in front of the host, and a carving fork at the left, will be necessary, also a large spoon at the right of each mat for potatoes and peas. Prep a red especially for the Readers of the Wom a n’s Home Companion e) 6 © The Serving of this dinner can be very easily carried out Without a waitress, if some member of the family is trained in the simple steps of table service. The hostess should never be obliged to leave the table, but if there is no one to assist her, the course can be so planned that two trips to the kitchen are sufficient, with the use of a tea-wagon. The tea-wagon should be put in readiness before the meal is announced, and placed at the right of the hostess. There should be extra Silver in the drawer for use in case of an emergency. An extra napkin is often convenient in case liquid is spilled and this also can be placed in the drawer. Matches may be kept here if there is an alcohol lamp for coffee. The lower shelf of the tea-wagon is kept free for soiled dishes. On the middle shelf may be placed the spoon for Serving the dessert, the dessert itself and the dessert plates, With the plate of cookies. The upper shelf of the tea-wagon is usually large enough to hold the coffee service, including the cups and saucers with the spoons placed in the saucers parallel to the handle of the cup. A spoon and fork for serving the salad are placed on top of the serving table. Space should be made on this top shelf for the chilled Salad plates, salad and salad dressing. These, however, should not be placed until dinner is announced. The water pitcher also may be placed on this top shelf, or if more convenient, it may go on the table. It is often suggestive to place it near a younger member of the family to train him in observance of another's needs. Tell him that water glasses are always filled from the right, and never more than two-thirds full. Also that a glass should be drawn to the edge of the table for filling by taking hold of the glass near the bottom, never at the top. It is only necessary to move the glass for filling when the covers are near together. Before announcing dinner, a square or ball of butter and a roll or half slice of bread may be placed on each bread and butter plate. Place the butter on that part of the butter plate farthest away from the soup plate, where the steam or heat from the hot soup will not melt it. An extra dish of butter with a butter server, and a plate of rolls or bread can be placed on the table, and the mint jelly, with serving spoon and crisp crackers, can also be on the table before announcing the meal. The crackers may, if preferred, be placed on each bread and butter plate. At this time look over the table and see if it has an attractive appearance and will look inviting to the family and guests who will soon be coming in. Prep a red especially for the Readers of the Wom a n’s Home Companion º 7 The soup-filled plates should be placed after the family has been summoned. Then there is little danger of the soup getting chilled. Glass soup plates are in vogue at the present time. After the first course is finished, a younger member of the family may remove the soup plates with the service plates. (Of course, at a formal dinner, the service plate is not removed until the dinner plate is brought . ) These should be taken from the left of each person With the left hand, and carried to the kitchen. It is permissible in home table service, where there is no waitress, to remove two soup plates at a time, remembering not to put one on top of the other, but to carry one in each hand. After removing the last soup plate, warmed dinner plates should be brought to the table and placed at the left of the host's place. Then the platter of roast lamb may be placed and the dishes of potatoes and peas may be brought, placing the potatoes at the right of the host and the dish of peas in front of the person at the left of the host. The gravy may be placed at the right of the host and he may serve it or it may be passed. If there is a younger member of the family there is opportunity at this meal for considerable practice in serving. After the host serves the meat, potato and gravy, he passes the plate to the person on his left who serves the peas, then the younger member of the family may take this filled plate from the left, and take it to the hostess placing it from the left using the left hand. The person seated at the right of the hostess is usually served next. The order of serving should be decided before the meal and if thoroughly understood at that time, there need be no confusion. The younger member of the family may pass the gravy to the left of each person, if the host has not served it, and in this way proficiency in formal service can be gradually acquired. If there is no waitress and no younger member of the family to help with the serving, the filled plate is passed from the left of the host around the table to the person seated at his right. Very often the hostess keeps the first serving, but this does lead to some confusion and most people prefer the other method. When the meat course is completed, the platter with the carving knife and fork left on it, and the asbestos mat are removed, then the vegetable dishes, gravy-boat, jelly dish and plates with their silver. Prep a red especially for the Readers of the Wom a n’s Home Companion - - - - - - - - - - - - º - - ~ - - - -- -- - - - - - - -- - - - - - º - - - - - - - - - - - - - - - -- - - - * - - - - - _2^ - - - - - o - -- --- - - - º --- º- - - - - - - - - - - - - - - - - - These are all taken from the left. If a hostess has no one to help her, she will have to remove this course. When a hostess is serving without any assistance, it is to her advantage to omit the soup course, and then the only time she is obliged to leave the table is between the meat and salad courses • The hostess places the Salad with the serving silver, salad dressing and plates directly in front of her and serves the salad. At this time a younger member of the family may take each plate from her left, as She fills it, and place it at the left of each person, beginning with the person seated at her right and continuing around the table. After the salad course is eaten, the hostess removes the salad bowl, serving silver, and salad-dressing dish to the lowest shelf of the tea-wagon. The salad plates and bread and butter plates may then be passed to her and also be put on the lowest shelf. The hostess without a maid usually omits the crumbing of the table, although very often younger members of the family are trained to do this, using a clean napkin and plate, removing crumbs from the left as well as the right of each person, if it is necessary. The dessert course is served by the hostess, as the salad was served. The jelly in this case should be served in glass dishes placed upon either small glass or china plates. If glass plates are used, no doilies are necessary, but doilies should be used with china plates. Paper doilies are not good form, but in planning menus the problem of laundering doilies should be considered. LIST OF BOOKS FOR REFERENCE "Table Service" by Lucy G. Allen $1.75 "Meal Planning and Table Service" by N. Beth Bailey $l. 60 "The Gracious Hostess" by Della Thompson Lutes $3.00 1 99.43 Prepared especially for the Readers of the Wom a n’s Home Companion - * - - -------- - - - - --- -- -- - - - - - - - - -- - --- º - - - - -- - - -- -- --- - - - - - - º - * º - - - -- --- -- - - - - - - - % - - * * HELP IN PREPARING MEALS -- By Alice Bradley, Principal, Miss - Farmer's School of Cookery % - %| º In previous talks we have discussed the iſ' ==== Selection of food, the cost of food, methods §lk' for Saving time and energy in its preparation, and how to serve family and company meals. Even with the most careful planning, if there are Small children in the family, and if she * has the Washing, ironing and sewing to do, Mother needs all the help that she can get in - the preparation of meals. - "Mother-time" is valuable and must be con- o served so that mother will have free hours to attend to the cultural and recreational needs of the family—that is, to tell stories ; Supervise reading, Study, and practising; help the small children in their play ; show the older ones how to use their free time to the best advantage ; and from reading and outside contacts, be a stimulating companion to her husband. The first help is a set of Well-balanced menus to be consulted in planning meals for the family. Menus are given from time to time in the Woman's Home Companion and other magazines. An excellent book is The American Home Diet. Simpler than this is a score card that may be hung in the kitchen and consulted daily. The right foods should be provided and prepared so that each member of the family can form and maintain correct food habits. The use of these foods should insure "normal Weight-height relationship and freedom from constipation, recurrent colds, headaches, digestive disturbances, undue fatigue, and nervous irritability." The card given on page two is suggested by the Extension Service of the Home Economics Bureau of the United States De- partment of Agriculture. FOOD-HABIT SCORE CARD FOR ADULTS Supplement the foods listed with bread, butter, potatoes, eggs, meat, fish and other commonly used foods, and you will have a well- balanced diet. The score card simply helps you to follow essential food habits which are often neglected. Prep a red especially for the Readers of the Woman’s Home Companion FOOD AND DAILY CREDIT Sun. Mon. Tues. Wed. | Thurs. Fri. Sat. Milk 2 Cl195 - - - - - - - - - - - - - - 20 l Cl19 = - - - - - - - - - - - - - - 10 Vegetables other than potatoes Twice . . . . . . . . . . . . . . . 20 Once . . . . . . . . . . . . . . . . 10 Fruit Twice . . . . . . . . . . . . . . . 20 Once . . . . . . . . . . . . . . . . 10 Raw vegetable or raw fruit or canned tomatoes Once . . . . . . . . . . . . . . . . 10 Whole-grain products (bread or breakfast food Once . . . . . . . . . . . . . . . . 10 Water 6 glasses . . . . . . . . . . . 20 4 glasses . . . . . . . . . . . 10 Daily Score Average of daily scores. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Deduct from average of daily scores 10 points for eating greens less than three times weekly. . . 10 points for eating sweets between meals. . . . . . . . . . . . . . . . . Total deductions from average . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Weekly SC Ore - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Prep a red especially for the Readers of the Woman’s Home Companion - - 3 It Will be noted at once that this score does not represent a complete dietary. It was devised to bring about needed changes in food habits, and therefore lays emphasis upon necessary foods known to be neglected. The score card quoted shows the standard that is being held up for the so-called protective foods ; namely, milk, three to four cups daily for children, two cups daily for adults ; vegetables, two daily (exclusive of potatoes) with especial emphasis on green, leafy vegetables ; fruits, twice daily in some form; a raw fruit or vegetable or canned tomato once a day (included in the fruit and vegetable allowance); whole-grained bread or breakfast food once a day; and plenty of water. - Another great help is a standard cook book, such as The Boston Cooking School Cook Book. Here are found full and clear directions for preparing almost every kind of food stuff that the markets offer. It is, every year, the "best seller" among books with the exception of the Bible and the most popular novels. Everyone who has used it, from Maine to California, and even across the seas, says "I couldn't keep house without it." There are dozens of Government Bulletins and many excellent ad- vertising booklets that have good, every-day recipes which can be Secured at no expense but a postcard. A well-indexed card catalogue of recipes is another great help in the preparation of a variety of dishes. Those that are known to be tried and true, your own, your mother's, your neighbor's, those in the Woman's Home Companion, and those which you have tested from other sources, may be filed here. Menus that have proved satisfactory for home and company meals may be placed here for future use, saving time in the planning of similar meals. The amount of food for different numbers of people ; the cost of special meals ; names, addresses and telephone numbers of dealers in certain commodities ; amount and cost of jelly, preserves and pickles from a definite amount of material: all these items when filed on cards, are appreciated by the house- keeper who prepares three meals a day. Standard recipes should be memorized so that they can be pre- pared in the shortest possible time without having to refer to book or card. Among these recipes are breakfast cereals, coffee, white Sauce, pudding sauces and gravies, cream soups, the time it takes to cook potatoes and other vegetables and different meats, baking- powder biscuits and muffins with their variations, gingerbread, plain cake and cookies, pie crust and bread pudding. Prep a red especially for the Readers of the Wom a n’s Home Companion - 4 Other points that should be memorized are : The standard amounts of materials for different dishes, as l teaspoon salt to a quart of liquid l teaspoon salt to a cup of dry cereal l teaspoon salt to two or three cups of flour in biscuit or muffins % teaspoon soda and l teaspoon cream of tartar or 2 teaspoons baking powder to two cups of flour % teaspoon soda and l cup sour milk or buttermilk instead of 2 teaspoons baking powder and Sweet milk, and vice versa l table spoon gelatine to stiffen 2 scant cups liquid 2 or 3 eggs or 3 egg yolks to thicken 2 cups milk in a custard 4 table Spoons cornstarch to thicken 2 cups milk for blanc mange Equal amounts of fat, and flour may be used in a sauce or gravy l table spoon flour will thicken l cup liquid for a thin sauce or gravy 2 table spoons flour make a medium thick sauce or gravy with l cup liquid. 3 table spoons flour make a thick sauce with l cup liquid. You can easily memorize these rules for baking, or type them and hang them near the stove : Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 450° F - to 500° F. Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 375° F - to 400° F. Cup cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .300° F - to 400° F. Gingerbread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 350° F. to 400° F. Layer cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .325° F - to 375° F. Loaf cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200° F. to 375° F. (Begin low, raise temperature very gradually at first, then more rapidly) Sponge cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .300° F - to 350° F. Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 400° F. to 450° F. Puddings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .250° F. to 350° F. An oven that is equipped so that heat can be controlled, or with an oven thermometer, is one of the greatest helps to the modern housekeeper. A time and temperature table and a clock, kept near the range, will save much anxiety in the preparation of meals, and food will not be over-cooked, or underdone. We have emphasized in previous lessons the importance of having the right equipment rightly placed to save time and labor. Different families have different food habits and live under different conditions, and some require one type and some another type of equipment. Whatever is best for you should be purchased and correctly placed as soon as you can possibly afford it. Prep a red especially for the Readers of the Woman's Home Companion 5 Some people, especially those at high altitudes, find pressure cookers of the greatest possible assistance. Meats, dried fruits and vegetables, and other foods that require long cooking can be prepared in a much shorter time than with the ordinary equipment. Others, especially those who must be away a good deal of the time or who live where a high temperature prevails for a large part of the year, find the fireless cooker invaluable. The fire- less cooker is especially convenient for breakfast cereals. If some members of the family have to leave the house very early, a main item of the breakfast can be started the night before and be ready to serve in a very few minutes. Speaking of cereals, the ready-cooked cereals, those pre- pared by the manufacturers, have found a warm reception in many families and are considered by hosts of women as one of the greatest aids in the preparation of breakfast. I personally know of two stalwart young men whose breakfasts every morning consist of fruit, a wheat preparation and one and a half to two pints of milk. This needs no previous preparation, and while their wives are busy with the baby or with household affairs, these young men can quickly and easily get their own breakfasts. Fruit is prepared and put in the refrigerator the night before. The food manufacturer is helpful in the preparation of many other standard foods whose preparation otherwise takes up much of the housekeeper's time. There are few things that cannot be bought in cans, and if these are supplemented by an abundance of milk, fresh green vegetables and fresh fruit, they can be worked into Well-balanced meals. Canned fruits are graded as fancy, choice, standard, seconds or sub-standard, and pie ; vegetables as fancy, choice, standard and sub-standard. For every-day use, standard quality, which is cheaper than fancy and choice, will often be perfectly satisfactory. "Food Buying and Our Markets" by Monroe and Stratton, is a new book of value to the housewife. The authors suggest that the housewife should test canned goods for herself to determine what brands meet her needs. She should be familiar with the cost of different brands in cans of the same size, the comparative cost of large and small cans of the same brand, the difference in cost when bought singly and by the case ; she can learn by using scales the actual cost per pound of the food material exclusive of syrup or other liquid in cans of different brands and different sizes ; She should note the size and appearance of the individual pieces and the flavor as compared with other brands. Prep a red especially for the Readers of the Wom a n's Home Companion 6 In many sections of the country fruits, vegetables and meats, canned at home when in season, have been of great help in providing attractive meals at other times in the year. Home gardens, while not a help in the preparation of meals, are surely a help in making the meals attractive and wholesome. Many more beds of lettuce, Swiss chard, green peas, String beans and tomatoes might be planned for and planted in 1926 than Were made this year, with a corresponding increase in health and decrease in the cost of food for the table, One of the greatest helps to the modern housekeeper is the up-to-date bakery where bread and rolls may be purchased. These, when made of the best materials (including milk so that when eaten with butter they are an almost perfect food), and baked by rule so that they are neither burned nor underdone, and never soggy, may Well replace poor homemade bread. The modern baker does not stop with a single type of bread but provides whole wheat bread, rye bread, raisin bread, and other kinds that are richer in nutriment than the ordinary white bread. There are schools for bakers where a knowledge of food chemistry and bacteriology, and the effect of time and temperature on the dough are added to dexterity in mixing and baking. Because of the large quantities made the cost is little more than for the same quality made at home, and much "mother-time" is saved. One hundred years ago only a few types of crackers or biscuit were obtainable. Now the factories every day turn out tons of these food stuffs in great variety. One concern is said to make as many as four hundred different kinds. With crackers on hand and plenty of milk a Wonderful emergency meal can be provided at a moments notice. Sweet crackers and fruit, or salty crackers and one of the many delicious cheeses that are on the market, make an adequate dessert when there has been no time or inclination to prepare any- thing more elaborate. º In many cities the home-cooked food shop provides excellent doughnuts, cookies, cakes and pies. The housekeeper will do well to compare these products with those which she can make after study- ing the best recipes and using the best materials. Prep a red especially for the Re a de r s of the Wom a n's Home Companion 7 She must remember that the food shop has to charge for the time of making, the cost of baking, wrapping and selling the product. In many cases her time is less valuable and might proper- ly be used in the preparation of these foods. In other cases her time is of more value in the training of the children and keeping herself physically and mentally fit. An electric mixer which beats, chops, slices, freezes ice cream and does many other things, is invaluable for the large family, the large kitchen, and the housekeeper who has much of this sort of Work to do, and not enough Strength to do it. Perhaps the purchase of ice cream is one of the greatest helps in the preparation of Special meals. With sauces which She can pre- pare herself, great variety can be secured in serving attractive desserts. Most manufacturers who advertise widely and have large sales are careful that all the ingredients they use are fresh and pure and clean. A wise homemaker should be familiar with the factories and shops in which her food is prepared so that she may be perfectly sure that "inspection" is not merely perfunctory but that the proprietor is cognizant of the value of cleanliness in all parts of his establishment. A few years ago the Woman's Home Companion offered prizes to the children who wrote the best letters on "How I Help at Home." We learned that in families where there are children there are many things that Mother need not do in the preparation of meals. If children are first allowed to help with the simplest tasks, Such as bringing in kindling and wood, bringing in and scrubbing potatoes and other vegetables, sifting and measuring flour, beating eggs, cutting out cookies, and making toast, they can soon be given more difficult things to do. They can be supplied with a special safety knife that will remove only a very thin skin, and learn to pare potatoes and other vegetables, and pare and cut the apples for a pie or for applesauce. They can wash the lettuce and make the French Dressing for the daily salad before doing things at the stove. There is no reason why a child of twelve should not be able to get a simple meal for Mother if she is away or is ill. But it is not fair to expect this of a child who has never been taught to do things. The "home project" is being emphasized in educational circles, and many schools now give credit on report cards for sewing and cooking and other sorts of household work performed at home. Prepared especially for the Readers of the Woman's Home Companion - © - - 8 Camp Fire Girls, Boy and Girl Scouts, and the boys and girls in canning clubs receive honors and stripes for ability to do the simple home tasks. In many cases the instructor finds it difficult to secure the cooperation of the mother, and the child finds it hard to gain the coveted honor for the same reason. If your Sons and daughters do not belong to the Scouts or other young people's organization that gives honors for home work, you can organize them yourself and give them honors and rewards for learning the most efficient Way to do the things that need to be done about the house. Do all your girls, and boys too, know that water must be put in the bottom of a double boiler before milk is scalded or before the cereal is put on to cook? Are they able to dress a chicken for roasting? Do they know how to put the shortening into the baking powder biscuits 2 I think I never saw so proud a child as a six- year-old who was able to tell her aunt all about it, having made the biscuits herself and given her playmate of her own age a less on 1 Can a child of twelve be as pleased at anything as when her grand- father says, "That pie is just as good as Grandmother makes?" Why not buy the nine-year-old a candy cook-book and a thermom- eter if she is fond of making candy? There is little danger of Spoiling materials if she is shown how to use the thermometer and is taught how to read a recipe. She will learn where things are kept and in what utensils chocolate, Sugar and nuts belong. Of course she must be taught at the same time that everything must be left where it was found, and that utensils must be washed and put away after being used. Her small allowance will go much farther if she buys the nuts and possibly the sugar for her candy than if she buys the candy at the store. There may also be some sort of payment for the tasks that are quickly and cheerfully accomplished. The personal allowance of the children may be in the form of payment for duties done, and it may be increased as the tasks are increased—not that the children should necessarily be paid for being helpful, but how many of us like to Work unless there is something to be gained, financially or otherwise? A playmate in to tea, a birthday party, a trip to the city, an extra bit of finery or clothing are among the things which have added value if the child has worked to earn them and thereby has relieved mother of some of the responsibility of keeping house. Prep a red especially for the Readers of the Woman's Home Companion - º - - - Nº. - - - - - º 9 º Professor Rose of Teachers' College, Columbia University, an authority on feeding the family, in a recent lecture said that no mother should feel obliged to provide more than two formal meals a day. There are many families in which three meals must be pro- vided, but if father is away at noon, or if some members of the family have to leave with a very early breakfast, one or both of these meals may well be informal. Luncheon is served in some families on individual trays. The food is prepared as usual, left-overs being reheated in a simple way or sandwiches or individual salads made, and the meal for each per- son is put on a tray in the kitchen. Then each one takes his tray to the dining room, living room, or porch and after the meal is eaten returns the tray to the kitchen. This saves setting the dining table, and many Steps. In many families the use of the breakfast nook twice a day saves the dining-room care, and simple meals are served easily with very few steps. Enough meals should be prepared and served with care, so that neither children nor mother will be embarassed when guests are present. Many folks are "eating out" who were brought up to have all their meals at home. Some restaurants provide better and more wholesome meals than the wife knows how to prepare—a sad criticism of the modern wife . Many eating places are poor. Nothing can take the place of the well-cooked family meal in the privacy of the home. Children can be trained there as they cannot be at a public table. Men who must take their lunches away from home deserve a home-cooked dinner. Guests find more pleasure there than when served with the same food elsewhere. With the many outside pleasures and activities of the women of today, all possible helps are needed in order that meals may be pro- vided that will preserve the health of each individual member of the family without overtaxing the homemaker. With these helps it should be possible for every person to be up to the Family Nutrition Standard suggested in Department Circular 349, U. S. Department of Agriculture : Prep a red especially for the Readers of the Woman's Home Companion Nº. l, ºſ º - (l) Physical condition of members : Each member within the zone of optimal weight for height , age and type Each individual showing characteristics of positive health Each individual free from minor ailments attributable in large measure to faulty diet. - (2) Food-selection habits of members: Each member scoring 85 to loC) per cent, according to the food-habits score card. (3) Family food supply: Adequate food garden Food preservation budget supplying necessary foods for Winter months - Adequate supply of eggs, poultry, milk, and dairy products of good quality, either raised on the place or available in near-by markets Adequate meat supply. (4) Food preparation: Essential foods well prepared Variety in preparation of essential foods. (5) Menu making and serving: Meals constructed to tempt the appetite, please the palate, and economize time, effort and money Simple meals attractively served. BOOKS AND BULLETINS Boston Cooking School Cook Book—Fannie Merritt Farmer. . . . . . . . . . $2.50 Lessons in Cooking Through Preparation of Meals—Robinson and Hammel - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 2.50 Candy Cook Book—Alice Bradley. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . l. 75 Food Buying and Our Markets—Monroe and Stratton. . . . . . . . . . . . . . . . . 2.75 Feeding the Family—Mary Swartz Rose . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2. 10 American Home Diet—McCollum and Simmons . . . . . . . . . . . . . . . . . . . . . . . . 3. 50 Department Circular 349—U. S. Dept. of Agriculture . . . . . . . . . . . . . .05 2 o'o63 Prep a red especially for the Readers of the Wom a n’s Home Companion - - ſ - SPECIAL MEALS By Alice Bradley Principal, Miss Farmer's School of Cookery If you are keeping house for º "as N As two only, you may not be interested غ /XM in the discussion of Special meals, 63. ºs- but babies, illness and elderly º *"). º º guests may come to any home, and º º many seem to have one or the other £º 4 of these special problems to meet ſº §º º, 2%) * => almost any time. - () & lſ, =sº šº In many cases, these special (6) º Ó pº ºsº meals are a part of the regular () tº jº routine, and their preparation and \\ sº gº %), serving are duly scheduled. In > -- busy homes the family food is usually adapted to these various needs, sometimes with deleterious results. If the family is obliged to eat only such foods as are required by Special individuals, the results may be just as harmful. Usually these meals require consideration apart from the preparation of three meals a day for the family. T FOR THE BABY Baby's meals should not be bits of everything that is served to the grown-ups, but definite, planned—for menus made up of simple, wholesome foods which will adequately nourish the little one so that he will grow normally, his appetite will not be spoiled by tastes of Sweets, his digestion will not be taxed by coarse or greasy foods, and he will not be over-stimulated with meat or coffee or tea. Different foods and different meal hours from those of the family are desirable for little folks for several years. Much less discipline is necessary if the little people can be put in their high chairs and given very simple meals before the family meal is served. Prepared especially for the Readers of the Wom a n’s Home Companion © 2 () It is most important that children's meals be served regularly every day at the same hour. How often we hear a mother say, "Why is Baby so cross?" and then with a look at the clock, "Oh, of course, it is time for his supper." How much better to give him his meals regularly four or five times a day, so that he will not get hungry and impatient because the meal is late. Many things may interfere with the meal hour for the family, but baby's meal hour should be observed religiously. Lists of food that should be served to youngsters up to two and a half years and over, are available from the Better Babies Bureau, and may be found in Some of the books and bulletins listed at the end of this talk. These foods include a quart of milk, well-cooked cereal, stale or dry bread and crackers, baked potatoes, thoroughly cooked vegetables of certain types, certain kinds of fruits, and soft cooked eggs. The family cereal may be used, if cooked for several hours in the double boiler or in a fireless cooker, as the main dish at the youngsters' breakfast. For those under three some of the cereals should be strained. If you keep the strainer and a wooden spoon hanging close to the stove or the serving table, it takes only a few minutes to fix baby's bowl. Children often do not care for cereal but if they are started with a small amount, say a teaspoonful only for the first few days, they can soon be trained to like it. Never put sugar on baby's cereal and he will not miss it. A silver-plated porringer and mug are well adapted to the whims of Small folks, and, to judge by the dents usually found on them, outlive many china cups and saucers. The short-handled or baby spoons seem better shapes for little hands than the ordinary teaspoons. The fruit for the baby, unless it be orange juice, should be ripe, and scraped fine, or should be well cooked, and may be planned for when cooking for the family. A few prunes, cooked without sugar, can be removed before sweetening prunes for those who prefer them sweet. Kept in a separate dish they will last for several feedings. Some of the apple can be taken out before sweetening the remainder of the apple sauce for the family. When baking bananas for the children, bake some for mother and daddy separately with jelly or nuts or cinnamon. If you stew dates, cook enough for the family dessert. Of course some fruits that are served to the grown- ups are not adapted to the children's table, but when buying these, more oranges can be purchased so that there will always be something available. Prep a red especially for the Readers of the Woman's Home Companion 3 (º { } The reamer for extracting orange juice and a strainer for the orange juice or for the cooked fruits for the little people, should hang near the sink with a stiff little brush for cleaning so that they may be rinsed out and hung up as soon as they are used. The right equipment near at hand Saves time in preparing baby's diet. Stale bread can be toasted in the oven while other cooking is going on so that there Will always be some ready for the little ones to chew on three times a day with their meals. The child under three can have a teaspoonful of egg yolk from mother's soft-boiled egg three times a week for its iron content. After three he can have a whole yolk and sometimes a whole egg for his dinner. A small, thick, aluminum saucepan will hold the heat for some time and all that is necessary is to pour enough boiling water over the egg to cover it and leave it seven or eight minutes while getting the other things together. No heat will be required under it. Some doctors order beef juice from fresh beef for year-old babies. The beef itself may be used in hash or stew for the family after squeezing the small amount of juice that baby takes • Very little nourishment has been taken from it and with sufficient season- ing it will be perfectly satisfactory for a main dish. A small oven that fits on top of the stove or a very heavy cooking utensil may be used for the little one's baked potato or custard, instead of lighting the regular oven. Many of the vegetables that are cooked for the family meal can be used for the children, at first rubbed through a sieve, later mashed until they are old enough to chew the vegetables as finely as they should. With a quart of milk a day, which is much the best protein food, some authorities say that children need no meat until they are seven years old. Do not give the little ones bits of food from the table, unless it is suitable and has been provided as part of their regular meal. If possible give them something with which to amuse themselves away from the table during the family meal. Sometimes mother's lunch can be similar to and taken at the same time as the baby's. He will thus get accustomed to being at the table and eating nicely. Older children who are under weight and finicky about their food should be carefully studied, and the wholesome foods that they need should be made appetizing and attractive. Sometimes we ask a small, puny child if she is taking her quart of milk a day and she replies, "There isn't enough milk." Provide enough if you can 2 ossibly afford it instead of paying for poor health later- Prep a red especially for the Readers of the Wom a n’s Home Companion 4. Some children may be interested in using a score card Such as that given in last month's talk, or the following which was recently issued by Wisconsin University: SCORE CARD FOR JUDGING GENERAL HEALTH AND FOOD HABITS If the child eats any food set before him, score 20 If the child likes at least 10 kinds of vegetables, score 10 (For each of 10 vegetables liked, or dislike concealed, score l point . If spinach is not among these, deduct l point) If the child drinks only water, milk and cocoa, score 10 (Children should not drink tea and coffee) If the child drinks at least five glasses of water each day, one on rising, score 10 If the child has a normal bowel movement each day, to eliminate the body waste and the undigested food residue, score 10 (If the child uses a laxative do not score any of the 10 points) If the child eats only at meals, score 10 (The normal child should eat three meals a day, in- cluding an adequate breakfast. In special cases of undernourishment or overactivity more frequent meals may be given, but usually less food instead of more is taken in irregular or frequent meals) If the child eats candy or ice cream cones only at regular meal time, score 10 If the child eats simple desserts, score - 5 (For a young child such foods as rich cakes, pies, greasy or fried foods should be avoided) If the child eats only suitable meals, score 5 (Tough cuts of meat should be seared and cooked at a low temperature until thoroughly tender. Highly smoked or pickled or spiced meats should be eaten only by the older child) Prep a red especially for the Readers of the Wom a n's Home Companion 5 Q If the child eats only cooked starchy foods, score 5 (Avoid insufficiently cooked breakfast foods, or unripe fruit, especially bananas ; the latter are to be cooked unless brown spots on their skins indicate their ripeness) If the child thoroughly chews his food, score 5 (Hard or lumpy foods, as nuts, raisins, tough skins and green corn must be thoroughly chewed) Total score 100 THE LUNCH BOX OR DINNER PAIL As the children grow up, if their school luncheon must be taken from home, another duty is added to the many of the house- keeper. If you have formed the habit of planning and Writing out a week's menus at one sitting, it is an easy matter to plan at the same time the luncheons for the children and for the man of the house. The fruit order for the table can be increased to provide fruit for the lunch box. When you are making cold desserts, you can plan to put some in individual molds or jars with screw tops. You will make up salad dressing in quantity so you will always have some on hand to use on potato or meat or other salads for the grown-ups. If you make cookies, cut some out in fancy shapes, and flavor them differently so that they will look or taste different each day as long as they last. When you bake a pie for dinner, bake a saucer pie or tartlet for daddy. You will keep sandwich filling on hand and see sandwich possibilities in every Small bit of left-over meat, cheese, fruit or even vegetables. Sometimes you will save out enough for a sandwich or two before putting the things on the table in case there should be no left-overs. It is a hopeless situation when one does not think far enough ahead to have bread and butter and sandwich filling on hand at the time that the lunchbox or dinner pail is to be filled. Peanut butter can easily be kept as a stand-by. Do you know how much better it is when a little boiling water and lemon juice are added to it? And have you used it with cottage cheese, with chopped bacon, with tart jelly or with chopped raisins? Soft cheese, especially home- made cottage cheese, can be used with red or green peppers, nuts, olives or jam and countless other things. Prep a red especially for the Re a de r s of the Wom a n's Home Companion 6 While you may not think it wise to make all the sandwich bread, it is worth while to make, say, one special bread every week ; whole- wheat bread with candied orange peel in it, oatmeal bread made With prune water and with prunes and nuts in it, Graham bread with dates in it, white bread made with orange juice and rind instead of milk, raisin brown bread, bread with eggs in it, or currants or cinnamon or peanut butter are delicious for sandwiches. All these add variety and flavor to the lunches, and when planned for can be very easily baked while something else is cooking. Soft frosted cakes become messy, but some of the cake mixture may be baked in muffin pans, the top spread with a thin coating of confectioners frosting, white, pink or chocolate with a raisin or nut or candied cherry or a bit of cocoanut in it or on its Sometimes you will remove the top of the cake, take out a little of the center and fill with frosting or fruit, then replace the top, Wrap it in waxed paper and have a delicious dessert ready- Do not forget the inside stalk of celery, the radish or the ripe tomato when you have them. Fill the thermos bottle with a hot soup or cocoa (or coffee for the man of the house), if no hot food is available where lunch is eaten. It will be much easier in the long run for you to consult with the other mothers in the neighborhood and make some arrangement whereby one mother provides some hot food daily, taking turns until a hot lunch is instituted at the school. In this way all the mothers can be sure that their children are getting the sort of food that they require, and can plan the remainder of the lunches accordingly, It should not be necessary to move from one particular place in the kitchen or pantry when time for preparing the lunch is at hand. Waxed paper in different sizes, paper napkins, paper cups and plates, paper Straws for use in milk bottles, plated spoons or paper spoons, % or % pint glass jars with rubbers and tight covers, aluminum cups and jelly molds, thermos bottle or thermos jar, and a ventilated lunch box or basket, should all be kept in a special place close to the bread board, a sharp knife, and the closet in which sandwich fillings, cookies and fruit are kept. Have special jars for the "surprises" which make the daily lunch so much more interesting--candied cherries, nuts, small candies, marshmallows, sweet chocolate, large raisins, olives plain or stuffed, and tiny pickles. Candied orange or grapefruit peel which you can make after the fruit has been used for salad or dessert, or individual glasses of jam or jelly, add variety and little work. Prep a red especially for the Readers of the Wom a n’s Home Companion (º º 7 The contents of daddy's dinner pail differ little from the children's lunches, although his special needs must be met. Espe- cially appetizing and carefully prepared sandwiches and plenty of fruit are required for a man who works indoors every day. More sub- stantial and hearty food may be required for a man who "labors," as one east-side youngster described her father's occupation. FOOD FOR THE AGED Frequently the elderly people in the home receive and require little special attention. The first noticeable difference as one grows older is a decreasing appetite. This is perfectly normal, the body functions go on less rapidly, as a rule less exercise is taken, less muscular work is done, and the needs of the body are thus much less than in early or middle life. So long as the aged person in the family is able to come to the table, the preparation of the meals means little extra trouble. The food, however, may gradually become much more simple, until for a very old person it is similar to that of the younger child. The easily digested foods and not too much of them, with a hot drink at each meal, and sometimes between meals and just before going to bed, may be all the change necessary from family meals. More milk and less meat is as good for elderly people as for children. THIN FOLKS AND FAT FOLKS Much more consideration is now being given to the thin person and the overweight person than ever before. The person who is under- weight needs an abundance of food, especially milk, bread and butter and the fat of bacon and other meats, and salad dressing, in addition to the regular diet of fruit and vegetables and meat - The too-fat person needs to eat less of all kinds of foods, especially the sweet foods and fatty foods, rather than to eliminate entirely any special group of foods. Lettuce, cabbage and other green vegetables and whole grains or bulky foods give a sense of satisfaction even though the amount of nourishment may be small- The housekeeper need make little change in her regular menus for these two groups of people, but in the case of the overweight folks the amount of cooking she has to do may be considerably reduced. It is better to take fruit plain than to have it made up into pies and puddings and other rich desserts, and much time and food material is thus saved- Prep a red especially for the Readers of the Wom a n’s Home Companion 8 THE INVALID TRAY Special diets are now ordered for most people who are ill, and some of them must be continued for months or years, even if the people who are put on a diet are able to be up and go to work. More and more physicians are realizing the value of an adequate and proper diet in order to keep people well, and to insure a rapid and satisfactory recovery for their patients. There are many different types of diets, and the doctors order such foods as are best for the patient, but they do not often plan the menus. The invalid usually has a poor appetite and the housewife is often at a loss as to how to get the patient to eat the right kinds and amounts of food. Several things are of importance in addition to the lists of foods left by the doctor: l. The tray must be dainty in every detail, set with pretty china, sparkling glass and silver, and clean linen. It is arranged in much the same way as was suggested for the individual cover at the table, with the glass placed above the knife at the right of the plate and the cup and saucer and individual tea pot, cream and sugar at the right of that ; at the left of the plate the bread and butter plate above the fork, the dessert above the plate and the vegetable or salad at the left of the fork, and the main dish directly in front of the patient. A metal cover is an aid in keeping food hot, and there are other accessories such as the hot-water plates (double plates with hot water in the bottom compartment), a covered pitcher for ice water or hot drinks, covered soup bowls for the hot soups. Food should be very hot or very cold when it leaves the kitchen with improvised covers if regular ones are not available. Lukewarm food never appeals to the appetite. A toaster could be plugged in, in or near the sick room, so that toast may be hot and crisp instead of cold and soggy as sometimes happens. 2. If a tray must be carried to the sick room during an extended illness, a sufficiently large one should be secured so that too many steps will not be required in getting the food from the kitchen to the patient. Attractive trays with short legs that may be placed on the bed, or beside trays that rest on the floor and can be raised or lowered to meet the patient's requirements, are now in use in hos- pitals. Why not have one in the home, if you know you are going to serve tray meals for a long time? Beautiful china and an attractive tray make convalescence easier and pleasanter. Prep a red especially for the Readers of the Wom a n’s Home Companion 9 3. The food as well as the tray must be attractive in appearance, with a bit of parsley or other garnish, or color in the form of a flower or a cube of jelly, as much variety as is permissible, and with a simple Surprise, edible or otherwise, now and then. 4. Food must taste good, with correct seasoning of salt but with little pepper or other spices and usually with less sugar than is used for the family. Be sure to taste the food for flavor before it leaves the kitchen, or it may be rejected entirely. 5. Food must be easily digested. Avoid tough meats, old or coarse vegetables, rich sauces and desserts, under-ripe or over-ripe fruit. 6. Meals should be served at regular hours. To many patients the advent of the tray is the most interesting happening of the day and it is most disappointing to have it late. 7. As far as possible the preferences of the patient should be con- sidered, or the foods that he is not fond of but must have should be made attractive and perhaps camouflaged. 8. In case of a contagious disease, special dishes and silver should be kept for the patient and sterilized after every meal. While patients are on liquid diets some of the family food may often be used for them ; the morning cereal may be strained and diluted for gruel, the dinner vegetable may be rubbed through a strainer and added to a thin white sauce to make cream soup for the invalid's supper. The soft custard for the invalid's dessert may be used as the sauce on the family dessert. Chocolate or coffee sirup may be kept on hand to flavor hot or cold milk. For convalescent patients or those that are on special diets, it is often possible to plan their menus for a week in advance and then plan the family menus so that the same vegetables and cereals and sometimes the meat and dessert can be used for the family table. If the marketing and cooking for the entire household are as much alike as possible, much effort is saved the cook. Three of the diseases that most frequently require special diets are constipation, Brights disease or nephrytis, and diabetes. The following menus are for patients who are not suffering from acute stages of the diseases, on extremely restricted diets. Some of the foods required may be used by the family thus making the work of the cook less arduous than if everything must be prepared separately. Prep a red especially for the Readers of the Woman’s Home Companion 10 . CONSTIPATION DIET, and coarse grains : On rising Breakfast Luncheon Dinner Retiring containing an abundance of fruit and vegetables l glass of water l orange Coarse oatmeal with cream and sugar Egg Bran muffin and butter Coffee Creamed chicken Baked potato (eat skins) Lettuce salad with mayonnaise dressing Whole wheat bread Prune whip or gingerbread and cream Clear Soup Lamb chop Rice and Spinach Pineapple and cucumber salad Graham raisin bread Baked apple 6 figs Water, freely NEPHRITIC DIET, poor in protein foods that the kidneys may be spared unnecessary work : Breakfast Dinner Supper Fruit juice Cereal Toast Malted milk Cream of corn soup Baked potato Chicken (white meat) Lettuce Tapioca pudding Milk Rice or macaroni Bread and butter Green vegetable or fruit salad Stewed fruit Milk Prep a red especially for the Readers of the Wom a n’s Home Companion ll --- - º DIABETIC MENU, for a patient who is taking insulin. Can be used when a very small amount of carbohydrate is allowed. Spring scales, Weighing grams and costing about $10.00 must be added to the kitchen equipment. Breakfast 200 grams grapefruit - l (30 grams) shredded wheat biscuit l egg 2 Uneeda crackers 4 ounces 20 per cent cream Coffee Dinner Clear broth l20 grams roast beef 100 grams spinach 100 grams string beans (young) 15 grams white bread (% slice) 6 grams butter l orange Supper 69 grams chicken 2 Uneeda crackers lC)0 grams tomato and lettuce salad (use mineral oil in dressing) Lemon jelly sweetened with saccharine All clear broths, clear tea or coffee, may be used liberally. This diet contains an average of Carbohydrate 88 grams Protein 65 grams Fat 60 grams I hope the series of talks, of which this is the last, has stimu- lated many of you to have better equipped kitchens, better meals, better health, more free time, extra food money that could be used for some other purpose, better service of meals, and more help from the family. In 1926, beginning with the January number, there will be offers of special helps in each issue of the Companion. I hope you will take advantage of these and that you will all feel free to write me at any time about your cooking or household problems. Meantime, a Merry Christmas and a Happy New Year to each and every one of you ! Prep a red especially for the Readers of the Wom a n’s Home Companion 12 O. * B00KS AND BULLETINS Nutrition and Growth in Children, William Emerson. . . . . . . . . . . . . . . . . $2.50 The Care and Feeding of Children, L. Emmett Holt . . . . . . . . . . . . . . . . . . l.25 Food, Health and Growth, L. Emmett Holt . . . . . . . . . . . . . . . . . . . . . . . . . . . l. 50 Diet for Mother and Child, Juanita E. Darrah Bulletin 37, 38, 39, University of Texas Diet for the School Child, Lucy H. Gillett U. S. Bureau of Education Survey of Evidence Regarding Food Allowances for Healthy Children, Lucy H. Gillett—New York Association for Improving the Condition of the Poor Food for Young Children, Caroline L. Hunt Farmer's Bullet in 717, U. S. Dept. of Agriculture Michigan Agricultural College Home Nutrition Series (The Schools of Home Economics connected with many State Universities issue bulletins on School Lunches that are of great value) A Diebetic Manual, Elliott P. Joslin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.00 Practical Dietetics With Reference to Diet in Diseases. . . . . . . . . . . . 2.25 Alice Frances Pattee Dietetics for Nurses, Fairfax Proudfit . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.60 Feeding the Family, Mary Swartz Rose . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2. 10 Nutrition and Clinical Dietetics, Carter, Howe and Mason. . . . . . . . . . . 7.50 Food and Cookery for the Sick and Convalescent . . . . . . . . . . . . . . . . . . . . 2.50 Fannie Merritt Farmer Prep a red especially for the Re a de r s of the Wom a n’s Home Companion 2015.7 WILLIAM L. CLEMENTS LIBRARY University of Michigan Gift of JANICE. B. 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