TJE, “AZID º y FOR THE BRIDE A/eſ//// //ints 7°ractica/ Suggestions and Ua/wa//e Records MRS. IDA BAILEY ALLEN Author “Mrs. Allen's Cook Book” and Correspondence Courses in Cookery Founder Mrs. Allen's School of Good Cookery Director Domestic Science “Woman's World.” PUBLISHED BY THE REUBEN H. DONNELLEY CORPORATION CHICAGO CopyRIGHT, 1922, BY THE REUBEN H. DoNNELLEY CORPORATION // º Contents Happiness Our Marriage . - The Home Partnership . Our Honeymoon Wedding Guests Furnishing the Home Wedding Gifts . Our New Home Our First Vacation . Our First Birthdays Our First Thanksgiving . Our First Christmas - - The Kitchen and Its Furnishings. Our First Wedding Anniversary . General Cleaning . . . Special Care of the Kitchen . Management of the Household . . . . Care of Floors, Furniture, Woodwork and Metals Keeping Metals in Perfect Condition The Laundry Labor Saving Devices Caring for Clothing Marketing - - - Making Menus for Two What Foods Go Together Using Electrical Equipment . Short Cuts in Cookery . Operating the Range Suggestions from a Friend The Principles of Cookery How to Measure Cereals Planning so that Everything will be Done at One Time . Time Tables Purchasing Meats - - - Menus for Week, Spring and Summer Menus for Week, Fall and Winter Fifty Staple Recipes How to Cook Vegetables Making the Most of Left-Overs When You Entertain The Little Woman In It . 11 13 15 17 19 21 22 23 25 26 27 29 30 32 39 41 43 47 51 53 57 69 72 73 84 85 86 87 88 90 91 92 106 108 110 120 Illustrations Entrance Hall . Living-Room Dining–Room Bed-Room Broom Closet . Kitchen - - An Informal Home Dinner A Tray of Attractive Garnishes Chicken Salad . Employing System . A Balanced Luncheon A Model Kitchen After-Dinner Coffee Casserole Dishes A Balanced Dinner - - An Informal Sunday Night Supper An Old Fashioned Platter Chicken en Casserole Hot Boiled Rice Breakfast Ready for Two How Veal Is Cut How Pork Is Cut How Mutton Is Cut How Beef Is Cut Late Evening Supper Proper Planning Saves Work Baked Stuffed Fish Fruit Cup and Sponge Cake . Liver Terrapin - - Everyday Afternoon Tea Maple Bavarian Cream . Luncheon to the Bridesmaids Cocoanut Kisses 10 12 14. 16 20 22 28 31 37 39 47 53 55 57 61 63 67 73 83 86 88 88 89 89 92 94. 98 102 108 110 112 115 119 [3] Happiness purpose of enabling you to express more intelligently your love in terms of the home that this book has been written. Ever since we were little girls we have loved to create. Our dolls were to us living children; our playmates were characters from books, and as we grew older our ideas took shape in all sorts of things for our play-house. Then we learned how to fashion hats and frocks, and as we approached young womanhood we gathered together and embroidered bits of linen, the destination of which was the hope-chest. For every true woman acknowledges that she looks forward to marriage, not only as her destiny but also as her great oppor- tunity. Happiness centers around the home—and the home centers around the little woman in it. When we stop to think of the earth we are almost appalled by its bigness. But, when we realize that after all it is merely an abiding place for people, and that it is divided into countries, these, in turn, into states, counties, cities, villages and hamlets, and that it is all made up of homes, and that the women of the world preside over these homes and the destinies of all who live therein, we see not only the great responsibility but also the great privilege of being a home- maker. Now the supreme moment has come and the play-house has turned into a house of actuality. You notice I said “house”; it is for you to make it a home to love its every corner and cranny into beauty and perfection. Beauty can be created only through love intelligently directed. This is an unfailing road to happiness. To be sure the road may sometimes seem full of bumps and pitfalls, for it isn't always easy to see the beauty or reason in the little necessary tasks that put the home on its true foundation of perfect order and cleanliness. But the beauty and joy are there, even in sweeping and dusting, dishwashing, cleaning and cooking! There is a way to find happiness. As we sojourn together through the pages of this book, written for you, and you alone, we are going to learn how to accept from life every bit of joy and peace and happiness. What is greater still, we are going to learn how to give it, by giving we shall receive, for as women we are the home-makers of the world. Just as when little girls we played with our dolls and doll-houses, created imaginary homes and played at keeping house, so now we are going to take into our real homes the same joy and freedom, perfection and happiness. There is no reason, either, why this cannot be done and why this happiness cannot un- failingly continue, for intelligent love is everlasting, and the home built on this foundation will withstand every storm that life may bring. B'. love will not make a home. Intelligent love will, and it is for the [4] Bride's Name Our Marriage Groom’s Name Married by Where Date Time Bridesmaid Best Man Remarks Weather The Home Partnership PLANNING THE HOME FINANCES Sº when it comes to the question of money, it seems as if it really is the root of all evil, but when we come to look money problems squarely in the face our whole point of view undergoes a change. When we were youngsters how often we used to be afraid of the dark, only to find that when we turned on the light the blackness disappeared. It’s just the same way with money-troubles—when the light of intelligent planning is turned on they disappear! And what is the special plan that disperses money-troubles, or, better still, prevents their coming into existence? It is the making of what is known as a budget. The word may seem a little forbidding, but in reality it means merely a plan for the controlling of expendi- tures, that is based on the probable income and probable expenditures. A budget is a guide, a pattern; it can rarely be followed to the letter, so it should always be made elastic enough to allow for unexpected expenditures and slight changes of plan. The very first thing to be done, once the new home-to-be is an established fact, is to decide definitely on the apportioning of the household income, for money has an unfortunate habit of slipping away into nothingness unless it is controlled. All men believe in system because they have thoroughly tried out systematic methods and have found that they save time, energy and money. Most suc- cessful business concerns are run on the budget plan. If you value your husband's respect and admiration as well as his love, you will be business-like about your household expenses. Living on a budget doesn’t mean that you “can never have anything.” On the contrary, you know just what you have to spend for each item of living, and if you can beat your budget, so to speak, you’ll have just so much left over for something you want very much. If the home is to be furnished by the use of savings, the budget problem is merely one of apportioning the income, so that it will cover every necessary expense with a margin for pleasure, benevolence and church, some for savings and insurance and a little extra that may be spent for house-furnishings. For no matter how completely the new home may seem to be furnished additional articles will be needed. If, however, the sum in the savings bank is small and it is necessary to furnish the home out of the regular income, great care must be taken to allow enough extra to make it possible. The fixed items to be considered in planning a budget are rent, heat, light, food and ice, laundry and household supplies, and clothes. Savings, insurance, the funds for development, pleasures, amusements, church and benevolence must not be forgotten. Take the question of rent for instance. How much should a young couple pay? It all depends on the income and the social requirements. The usual amount apportioned for rent is from twenty to twenty-five per cent, or from a fifth to a fourth. If the income is $1200.00 a year the right rental would be from $240.00 to $300.00 a year. On the other hand, if the income is larger, $5000.00 a year for example, in most instances it will not be necessary to spend even a fifth of the income, or $1000 a year for rent. If this amount is spent, it is usually far better to purchase a house on the partial payment plan. | 6 | Our Honeymoon Spent at Route Taken Places Visited Hotels Returned Home Remarks Weather Food is the next item to be considered. The amount allowed for it will be a larger percentage of a small income than of a large income. With an income of $1000.00 a year the amount allowed for food will be about 36.5 percent. As income increases this proportion decreases to as low as 18 percent on a $5000.00 income. The next item we may for convenience sake call operating expenses. This includes ice, household and laundry supplies, the servant's wages, light and heat. The general proportion for this is about 16 percent; it increases slightly with the income up to about 21 percent, as the increase in income usually means a more pretentious home and often the addition of one or two servants. Clothes must be the next consideration. This is a very elastic item, so to speak, for the clothing of the family depends largely upon its social position, as well as upon the amount that can be afforded. With an income of $1000.00 a year 10 percent is all that can be afforded for clothes; with an income of $3000.00 a year 13 percent is a good proportion; and with $5000.00 a year 15 percent. Again, the advance in social position, which almost always accompanies an increase in salary, usually brings additional expense, but this expense is never in proportion to the amount earned. It is a very easy matter to over-estimate the value of a “raise” in salary and to spend on clothes and in other ways all of any unexpected money that may come in. This brings us to our next points, development and benevolence, insurance and savings. It may seem as if the percentages I have quoted are a little low, but they are built upon the fact that money must be saved for advancement, development, benevolence and insurance, and a certain proportion be saved up, not only against the proverbial “rainy day,” but also against the time when it may be needed for a really good investment, for a start in business or for some other good purpose. The amount to be used for benevolence and development varies with the size of the income. When the income is very small it will take nearly everything that your husband can earn to keep the household going, but as his salary in- creases the amounts which can be set aside will become larger. On an income of $1000.00, about 3 percent should be set aside for these purposes; on an income of $2000.00, it can be 6 percent; on $3000.00, 9 percent; and so on, in proportion. The amount to be allowed for insurance and savings must be strictly watched. On a thousand dollars a year you should be able to save 9% percent; on eighteen hundred dollars a year, 11 percent; on three thousand dollars a year, 17 percent; and on five thousand a year, 20 percent. These are not fanciful figures, but have been made up from the experience of thousands of young people who have started successful homes and found that this way of managing was of immeasur- able help. True thrift is not stinginess or miserliness, but a knowledge of how to control the money that one has. It is imperative that the wife be given a definite house- hold allowance, so that she will know exactly how much money she has to spend for food, operating expenses and the other items which naturally pertain to the household proper. Whatever proportion is to be given her for clothes and incidentals should also be turned over, not as an occasional gift, but as a regular allowance. She will then know just how much money she has to spend for everything from week to week and will be able to purchase to better advantage. Besides, nothing gives a woman so much self-respect as the feeling that she has an actual part in the expending of the family income and a definite earning power as the housekeeper. There is nothing so conducive to happiness as to be free from money troubles and discussions. This is possible when the home is run on a definite budget. [8] Wedding Guests Ø ! ºl." * - --- jº - † \\ | T Iullulº F|| | | Furnishing the House HERE is quite a difference between the words house and home. A house means rather a place to live in while the word home signifies much more than this—a background for joy, peace and happiness. Before talking about the furnishing of the home, it is perhaps well to give a word to the wise. The house must be selected in some location that will in itself be satisfactory. If that is not done, no matter how much money you may spend on the interior, vou will never feel - - quite satisfied. If necessary, spend - a little less on furnishing and a little more on the right location. There is a general feeling that a | home can be selected ready-made. * As a matter of fact, a charming home must be evolved or built up, little by little. One needs to have a clear, mental picture of the home as one would like to have it, then slowly and patiently begin to select the right furnishings for each room. Charm is not a matter of money but of good taste and patience. The home must be a place of self- expression. It brings out the personalities of you and your husband; that is why one must not jump blindfold into the fur- nishing, but plan and buy carefully, so that the result will be harmon- ious, and therefore peaceful and % satisfying. ENTRANCE HALL If there is one word which sums Above all, the entrance hall must look hospitable. The - walls in this particular hall are in warm buff, the wood- up, above all others, the underlying work ivory, and the rug oriental. At the left as you --~~~ - - - - - - enter is a double Windsor bench, and near that a principle of house decorating, 1t ls clothes-tree. The fern on the table and the Princess the word unity. The house is basket full of berries give a welcome that only nature divided into different rooms, but can extend. Notice the interesting filtered light lan- - - - tern, which diffuses its cool green light, the tasseled In spite of this, all of the decora- cords by which the mirror is hung, and the bit of chintz, tions throughout must harmonize edged with black fringe which is thrown over the gate - - leg table. if one wishes to create a wholesome atmosphere of beauty. The woodwork may be painted, enameled, or stained and oiled. The day has gone by when elaborate woodwork is the thing. If possible, it should be made part of the general scheme of decoration. White or ivory-colored wood- work harmonizes with almost any plan; dull browns are suitable for libraries and dining-rooms, while French gray is being used a great deal in halls and living- TOOIn S. A good rule to follow in planning the color of the woodwork is that it should either present an artistic contrast to the walls, or else tone in with them. The floor should be several shades darker than the walls, and the ceiling should be much lighter. However, the day of white ceilings is gone, deep cream being the correct color. When the ceiling is light, the walls of darker tone, and the floor [10] Wedding Gifts zº coverings dark, it is obvious that the room must look balanced. That is, it will look balanced if the wall spaces have been handled carefully. There are a few fundamentals which are helpful in the selection of wall paper. Take great care that the colors are good and pleasant to live with. Generally, the walls should be rather light or medium in tone, very dark back- grounds being avoided except in extremely large rooms which are very light. They can then be used, however, when a great deal of coloring is introduced into the draperies and furnishings. Walls represent the boundaries of out- doors, and all wall coverings should be selected so that the | - - - room gives a sense of airiness and - LIVING-ROOM Dark rooms respond well to This shows a charming section of a living-room. The - flower baskets with the ferns in the bay-window, the walls featuring yellow tones. Sea charming magazine basket, the attractive bench before blue or apple-green a TC good in the table and the simple, yet absolutely new lamp - shade arrangement of two squares of silk lend a most small rooms because they give unusual charm. a sense of space. Large-figured papers have no place in small rooms, and gaudily-figured papers do not belong anywhere. In very bright rooms medium shades of green, blue or gray tend to soften the glare. Large and unwieldy-looking rooms can often be pulled together by a paper in warm tones which has a small figure. Very large pieces of furniture can oftentimes be put into a small room if the wall paper tones in with the furniture, so that it does not stand out against the wall. As to the wall itself, beautiful effects can be achieved by the use of paint applied directly to the plaster. If it is necessary to do over papered walls, and it is not advisable to use paper again, there are excellent water paints on the market which can be used directly over the paper, being applied with a white- wash brush. Unfinished plaster walls can sometimes be worked into rugged, decorative schemes, which are occasionally used in dining-rooms or large living-rooms. Bur- lap makes an excellent covering for the walls of a dining-room or hall. Paper can, of course, be used in any room, although it is not suited to the kitchen nor the bath-room. Plain, heavy, rough-finished papers in neutral shades may be used in any room. Coarse cloth papers or good imitations are well-suited for use in living-rooms and dining-rooms. Daintily-figured papers may be chosen for bed-rooms, in case one does not care to use plain paper. If paper must be used in the bath-room and kitchen choose a washable kind. A room can be made or marred by the system of illumination. This is a point to which altogether too little thought is given. The ideal illumination is - º º [12] Our New Home Located at Moved in Our Neighbors Remarks | DINING-ROOM Here is a dining-room with personality. The paper above the wainscot is gold color; the curtains with their fringe, which come to the window sill are of shim- mering gold; the tiles about the fire-place are in warm yellow; the candles are in yellow; the candle sticks are of iridescent glass; the elec- tric copper chafing dish tying up the colors of the entire room. The dining- room furniture is in brown mahogany; the rug, the cen- ter of which is a warm taupe carries out some gold idea in the figures, adding along with it dull blue, some orange and a hint of mul- berry, thus echoing the colors of the living-room. * that which brings outdoors indoors, so to speak. In other words, there should be no glare, the room for general purposes being lighted by a bright, soft light. For special purposes reading lamps may be used, while soft, restful lighting may be used when one is entertaining. This may sound expensive. As a matter of fact, it is merely a case of choos- ing the right lighting fixtures, with lights that may be controlled, and of adding to the room one or two lights for special purposes, such as an attractive table lamp or stand lamp. Where these are used, the general lights are not necessary. The best method of illumination is by indirect, invisible lighting. Indirect, center lighting is also effective. A direct lighting system, when the bulbs are interspersed at intervals in the ceiling and cast their light down instead of up, is also excellent, although more electric current is consumed when this system is installed. The greatest care should be taken to select very plain lighting fixtures, which harmonize with the general decorations. The reading or stand lamp introduces a splendid opportunity for the addition of color to the room. The shade may be of illuminated parchment or of silk, or one of the new filter light shades may be used. If side lights are employed, the little half shades of decorated parchment add an interesting color note. If the upholstered furniture is figured, it is a good plan to select a plain lamp shade, while a decorated lamp shade may be used with plain furniture. In nearly every instance, the lamp shade and side light shades should be brilliant in color. It may seem as if thoroughly furnishing the home is an impossibility, because so many things are needed. As a matter of fact, there are only a few essentials to be considered in the beginning. Among these are the rugs, which may be obtained in many varieties and at a wide range of prices. Almost any of the domestic rugs are suited to the living-rooms and hall. If the floor is not in good condition, cover it with linoleum or matting, or put down one of the linoleum-like, imitation parquet borders. For bed-rooms, grass, rag, linoleum-like, or chenille rugs are suitable. As to the hangings, it is safe to say that those of richer texture, such as silks, tapestries, velours and the lovely new sunfast fabrics belong in the hall and living- room. Portieres may be made of velours, Monk's cloth, tapestry, or the lighter [14] Our First Vacation Date Where Spent With Whom Returned Home Route Remarks Weather CORNER OF A BEDROOM The wall paper is delicately figured in soft grey, blue and rose; the rug is of heavy fibre with a dark blue border; the bed covers, portieres and over draperies are in deep rose with black fringe and appliqued motifs in flower basket design which have been cut from chintz, and put on with chain stitch in heavy black; the bed spread is put together with black ribbon; and the little electric light shades are in rose; the dressing table, which is of the newest shape with the mirror hanging above it, as well as the chiffonier and dresser, are covered with unbleached muslin scarfs cut to fit, bearing appliqued motifs cut from chintz. They are edged with black fringe. The chairs are in white wicker to relieve the heaviness of the mahogany, a little touch of black also gives them character. The little bedside table magazine stand is also a new feature. º º: - - º - - | --- |--~~ sunfast fabrics, like the window draperies, if the curtains are interlined. In the living-room the outer draperies should come to the floor and may be tied back if desired. Chintz or sunfast material may be used in the dining and bed-rooms. The inner curtains should be as thin as possible, of net or grenadine, and they may be hung to the window sill. They should not cover the windows, but merely edge them. If of the ruffled variety, they should meet at the top and be tied back with white cords. Curtains should be hung, so that all of the window trim is covered. In starting housekeeping, purchase first only the essential furniture, choosing plain, durable articles that harmonize. Even those of different periods may be grouped in the same room. After they have been “lived ’’ into place, spend a few Saturday afternoons with your husband hunting around for the right hall mirror, the tea-cart, the magazine rack, the living-room lamp, or whatever you feel the rooms need to perfect them. Suggestive Color Schemes for Various Rooms In all the tables, the items marked “1” harmonize, those marked “2” go together. THE HALL THE LIVING-ROOM JWally: 1 Bright buff Wally: 1 Soft yellow green 2 Soft gray 2 Soft gray Woodwork: 1 Dark oak Woodwork: 1 Antique oak stain 2 Gray 2 Gray Hangings: 1 Yellow Green - - - - 2 Figured material with dull Hangings: 1 Figured fabric with blue, reds, violet, or oriental colors dull red, or orange, pre- Furniture: 1 Dull oak upholstered in dull dominating blue 2 Oriental tones 2 Gray with red upholstery Furniture: 1 Antique oak, with a piece or Floor 1 Dark orange, or oriental two of enameled furniture Coverings: colorings for contrast and a chair of 2 Dark gray, or oriental col- - wicker with cushion covers - orings to harmonize with the hang- The light shades should introduce a bit of ings brilliant color. 2 Gray [16] Our First Birthdays Wife's Where and How Spent Remarks Husband's Where and How Spent Remarks Upholstery: 1 Dull blue, of heavy fabric 2 Dull red, of heavy fabric Floor Coverings: 1 Dull blue 2 Gray Brilliant bits of color should be intro- duced in the lamp shades and sofa cushion COVerS. THE DINING-ROOM JWally: Orange Gray Antique oak Antique oak or ivory Figured material with pre- dominating red, orange, or blue 1 2 JWoodwork: 1 2 1 Hangings: 2 Blue-green or mulberry Furniture: 1 Antique oak 2 Mahogany Floor 1 Warm brown with orange Coverings: or dull blue tones Blue-green, or in figured mulberry tones Brilliant light shades, and a striking, be- tween meal centerpiece, with a plant in a pretty jardiniere will brighten the room. THE BED-ROOM Wally: 1 Dresden 2 Gray or pale pink Woodwork: 1 Ivory 2. White or ivory Hangings: 1 Old-blue, pink, or corn-yel- low 2 Pink, edged with black Furniture: 1 Ivory with black trimming 2 Mahogany Floor 1 Rugs with darker tones than Coverings: those in the hangings Black, pink or gray Pretty light shades should add a bright color note. The bed-spreads should be like the hangings, or should be made of dotted muslin or voile, like the inside curtains, and put over a cover made of the predominating color. When planning the dining-room furn- ishings, do not forget the table linen, china and silver. Here are the essentials: TABLE LINEN tablecloths (full size) silence cloth yard square cloths luncheon sets for every day luncheon set for company pair runners asbestos mats and linen covers to fit 2 dozen dinner napkins 1 dozen tea napkins (for afternoon and evening refreshments) 2 buffet covers Tray covers Odd doilies for bread and cake plates SUGGESTIVE LINENS FOR EVERY-DAY USE Yard square cloths and napkins made of Indian Head, hand hemstitched. One or two stamped luncheon sets, with napkins embroidered at home, of unbleached cotton, linene or linen. Japanese towelling luncheon sets and napkins. Natural linen luncheon sets, doilies, cut square, with crocheted edges of contrasting color. Runners of linen with crocheted edge of contrasting color. Runners of checked glass towelling with cross-stitched edges. 1 set of oil cloth doilies. CHINA AND GLASS China should be selected from a stock pattern, so that if any pieces are broken they may be replaced. The pattern should be plain—gold-band china is always in excellent taste—so that odd dishes may be used with it, as one of the new glass salad bowls and plates, or a tea-set of plain colored ware, as orange, to reflect the dining-room colorings. The following dishes will be needed: 1 dozen dinner plates 1 dozen breakfast plates 1 dozen salad plates 1 dozen bread and butter plates 1 dozen soup plates 1 dozen bouillon cups 1 dozen cups and saucers 1 large platter 1 chop plate 1 small platter 1 very small platter 1 covered vegetable dish 2 open vegetable dishes 1 gravy dish 1 dozen sauce dishes % dozen cereal dishes 1 bread plate or tray 1 cake plate 1 salad bowl 1 sugar bowl 1 creamer 1 tea-pot 1 tile [18] Our First Thanksgiving Date Where Spent With Whom Dined at Menu Table Decorations Guests Remarks Weather | 19 | GLASS 1 set vinegar and oil cruets 1 berry bowl 1 dozen sherbet glasses 1 dozen tumblers 1 dozen goblets 1 or 2 small dishes for olives or candies 1 two-quart water pitcher 1 one-pint pitcher for milk Odd pieces, such as a mustard jar, jam- pot, a syrup jug, after-dinner coffee cups, finger bowls, etc., may be added as one can afford them. If a stock pattern is chosen six or eight of each type of the staple ar- ticles may be purchased, more being added as desired. In starting housekeeping, the following silver will prove enough for ordinary oc- CaS1011S : SILVER 1 dozen medium-sized forks 1 dozen medium-sized knives 1 dozen bread and butter spreaders 1 dozen teaspoons 1 dozen soup spoons 1 dozen bouillon spoons, if bouillon cups are to be used 3 serving spoons 1 medium-sized carving set 2 sets of salts and peppers 1 tea bell, if there is a maid Of course, you will expect to have a per- fectly appointed table, and as time goes on you will add from the list of silver given below: 1 dozen orange spoons 1 extra dozen teaspoons 1 dozen after-dinner coffee spoons 1 dozen salad forks 1 dozen dinner forks 1 dozen dinner knives 1 dozen oyster cocktail forks A nut-cracker and set A silver sandwich plate A silver serving tray A silver tea-service An after-dinner coffee pot If your husband remembers birthdays and wedding anniversaries with gifts of silver, you will soon be proud indeed of your silver chest. BED AND HOUSEHOLD LINEN The average amount of bed linen and gen- eral household linen needed is: 4 sheets for every bed 3 pairs of pillow cases for each bed 1 pad for each bed 1 mattress cover for each bed 1 double blanket for each bed (part wool) 1 spread for each bed 1 comfortable for each bed 1 scarf for the bureau 1 or 2 extra scarves 2 bath mats 8 medium-sized Turkish towels 1 dozen medium-sized huck towels 4 guest towels 8 wash cloths % º ^ –º % WELL-STOCKED BROOM CLOSET A [20] Our First Christmas Date Where Spent With Whom Those present Gifts Given Gifts Received Remarks Weather [21] The Kitchen and Its Furnishings HE greater part of the housekeeper's day is spent in the kitchen, and it is | imperative not only that the room be made attractive but also that it be furnished in such a way that the work done in it may be accomplished with the smallest expenditure of time and energy. In other words the room must be efficiently arranged and equipped. A great deal has been said and written about the size of the kitchen. If one is º buildin ew home this question º u11C11ng a new Q can be controlled, but if one is renting a house or apartment, it is necessary to make the best of the size. The ideal kitchen for the small family is not large, for it is much easier to accomplish a good deal of work in a small room than in a large room where many steps must be taken. On the other hand, if one or two servants are to be employed a large kitchen is a necessity in order to provide ade- quate working space. In case the kitchen is very large and no help is employed, the room can perhaps be made most attract- ive if half is used as a kitchen proper and the other half as an informal breakfast-room. The ideal plan is to have the | tº – = laundry tubs and equipment abso- THE KITCHEN - lutely separate from the kitchen. There is no reason why the kitchen cannot be artistic. But if the tubs are in the kitchen The walls of this particular room are in deep buff; the - woodwork is ivory; and the linoleum is old blue and proper porcelain tops may be fitted buff. All of the glass-doored cupboards are lined with On them, so that they will form a chintz, flowered in pink and blue. There is a window- - - box of parsley all ready for use as needed. The space smooth working surface. In this is so limited that º could not get in a kitchen way they can be made to take the cabinet, so inveigled her husband into putting some - shelves above her kitchen table to hold much used place of a kitchen table. - supplies and º Then she bought a kitchen tool The old practice of making the box, hung up her most used sauce-pans underneath - - the shelf; put up the coffee grinder and there she is as kitchen walls dark so - that they compact as a Pullman Car Kitchen. would not show soil is obsolete. Of all rooms in the house, the kitchen should be a cheerful, shining example of perfect cleanliness. Whenever possible it is best to have the kitchen walls painted with a good oil-paint that will stand washing. The walls should be light buff in color, with oak or white woodwork. This is excellent for a kitchen with a northern exposure, while French gray or soft green, with oak or white woodwork, is charming in a sunny room. The ceiling should not be papered but should be whitewashed, as whitewash can be fre- quently renewed. If, however, the ceiling is in too bad a condition to be left un- papered, whitewash may be applied over any light paper. The finish for the kitchen floor is dictated largely by its condition. If not too old and worn, the floor may be thoroughly scrubbed, then oiled with boiled [22] Our First Wedding Anniversary Date Where Spent With Whom Gifts Received Dined at Menu Table Decorations Guests Remarks Weather linseed oil; or it may be painted with a good floor paint, then covered with a waterproof varnish. A rug should be placed in front of the sink and one in front of the set-tubs, if they are in the kitchen. These rugs may be of heavy matting, which can easily be washed, or of cork, linoleum or something similar, which may easily be wiped off. In case the floor is in good condition, it may be thoroughly cleaned, filled and covered with a waterproof varnish, or linoleum may be used. The latter makes a very satisfactory floor-covering. It should be cut to fit the room and then should lie in position for a few days before being tacked, or, better still, cemented into place. This will save any possible later shrinkage. If kept waxed or if given a coat of shellac, the linoleum will last for years. The sash curtains and inside curtains to glass-doored cupboards may be of dotted muslin, or unshirred strips of Japanese towelling or flowered chintz may be used inside the doors. The furnishings should include a good range, plain in style and of correct height; a kitchen cabinet, with stool, so that you can sit at it for part of the work; a good ice-box; a wheel-tray to move about as needed; a stepladder chair; and if there is room a kitchen rocker, with pretty chintz cushions. If a kitchen cabinet will not fit in, the man of the house can build a set of shelves for you over a good-sized kitchen table, which will make it possible to keep together the everyday cooking supplies and bowls. Hooks along the edges will care for the egg beaters, measuring cups and other articles which may be hung up. He will also be glad to make a broom closet to hold your brooms, brushes, clean- ing materials, dust pan, scrub pail, carpet sweeper and precious vacuum cleaner. Here is a list of the essential cooking utensils: ALUMINUM 1 teakettle (with double boiler top) 1 salt dredge 1 flour dredge 1 coffee pot ALUMINUM OR ENAMELWARE 1 four-quart kettle with cover 2 two-quart kettles with covers 1 one-pint sauce pan 1 half-pint sauce pan 1 roasting pan for fish (10 or 12 inches long) 1 seven-inch omelet pan 1 hand basin 1 one-quart double boiler 1 one-pint double boiler 1 funnel 1 four-quart bowl for bread 1 two-quart bowl 1 one-quart bowl 2 pint bowls 2 half-pint bowls EARTHENWARE AND GLASSWARE 1 teapot 1 two-quart casserole 6 two-quart jars for food supplies 1 lemon borer 1 one-quart baking dish 6 custard cups 1 butter jar STEEL AND IRON 1 eleven-inch frying pan 1 frying kettle 1 double chopping knife 1 meat knife 2 common steel forks 3 plated knives 3 plated tablespoons 3 plated teaspoons 1 paring knife 1 bread knife 1 can opener 1 pancake turner 1 corkscrew 1 Wheel egg-beater 1 three-prong ice pick 1 pair scissors 1 dish scraper 1 food chopper (medium size) 1 scale 1 roasting pan (sixteen-inch) TINWARE 1 cullender 2 layer cake pans 1 sheet cake pan 1 brick cake pan 2 nine-inch pie-plates 2 bread pans 2 muffin tins (6 muffins each) 2 measuring cups [24] General Cleaning Wºº the house is cared for each day, a general cleaning is almost un- necessary; but when the general cleaning is administered occasionally, “the semi-yearly housecleaning rite” may be omitted. In general cleaning it is easiest to do one room at a time. If closets open out of a room, they should be cleaned before the room is done. Then the small objects are dusted, cleaned and covered with a sheet of paper or dust cloth. The rugs, carpets or other floor coverings should have attention next, the vacuum cleaner making possible both rapid and clean work. Then come the walls, which should be brushed down with a wall brush or by means of a clean piece of cheesecloth tied on a broom. The pictures should be dusted, and if the glass is cloudy it should be wiped off with a damp cloth, then with a dry one. The woodwork and floor should be done next, according to directions given under that heading, then the cleaning of any upholstered furniture and the polishing of the furniture. The draperies should be taken down every month or two and hung on the clothesline for thorough wind-dusting and airing. The windows and mirrors should then be washed. This is most easily ac- complished by means of a soft scouring powder, which is applied over the surface in the form of a thin paste, allowed to dry and then rubbed off. The ornaments and small objects may then be put back in position. It pays to send oriental or other beautiful rugs, and velvet or other expensive hangings to the cleaners once a year for they come back looking like new, and the length of time they may be used is greatly increased. The Kitchen and Its Furnishings–Concluded 1 pint measure 1 grater, four sides 1 apple corer 2 biscuit cutters (2 different sizes) 1 garbage can 1 sink scraper 1 dust pan (long handled) 1 half-pint ladle 1 bread box 1 cake box 1 flour can 3 enamelled tin cans for flour, sugar, etc. WOODENWARE 1 floor brush 1 mop and handle 1 dry mop 1 oil mop 1 long-handled scrub brush WIRE 1 frying basket to fit kettle 1 broiler for steak 1 toaster 1 small strainer 1 cake rack 1 potato masher 1 flour sieve, wheel type 1 dish drainer 1 egg whip 1 moulding board 1 rolling pin 1 meat board 1 bread board 1 small chopping bowl 1 large wooden spoon 1 Spatula-style spoon 1 small spatula-style spoon 1 vegetable brush 1 corn broom 1 sink brush 1 stove brush MiscellANEous SUPPLIES 4 linen dish towels 4 coarser dish towels 2 knit dish cloths 6 Turkish hand towels 3 coarse floor cloths 1 dustless duster 6 washable holders 4 cheesecloth bags for lettuce, etc. 1 scrubbing pail 1 fire extinguisher |25 | Special Care of the Kitchen / | \HE kitchen having constant daily care, needs but little special cleaning; the floor should be washed when necessary; finger marks should be wiped off as they appear; the range, sink and garbage cans should have daily care. The ice-box should be carefully “picked up” each day and thoroughly cleaned once a week. It should be cleaned when the ice is low: First the top part, then the lower part, shelf by shelf. The ice-rack should be washed and scrubbed thoroughly with hot water containing a tablespoonful of ammonia to three quarts of water. The top, bottom, sides and inside of the doors should also be scrubbed. The surfaces should then be wiped dry. The trap and drain pipe connected with the ice chamber should have special care. A long brush should be used on the waste-pipe, which should then be rinsed with boiling water. (For special care of the range, see section on Operating the Range.) THE CARE OF THE SINK Keep the pipes free from food by pouring all liquid through a sink strainer. Do not pour greasy water down the pipes. If cooking utensils are very greasy wipe them off with paper before washing them. Wash the sink itself with hot, soapy water each time after washing dishes. Scrub it daily, and weekly flush the pipes with hot water, then with a strong solution of one-half cupful of washing soda dissolved in three quarts of boiling water. If you have an enamel or porcelain sink, be careful not to pour strong acids or tea on the sink substance, as it will become discolored. (See the section on The Care of Floors, Furniture and Woodwork.) THE CARE OF CLOSETS This will be greatly facilitated if the shelves are covered with white oilcloth, which can be quickly wiped off whenever necessary. It is a much better plan than to use paper, which gets torn and must be changed at least once a month. DISHWASHING Really, dishwashing is not such a terrible process, providing it is done with intelligence. Here is the procedure which will make the task easy: Use a loosely-woven dish cloth or a dish mop, not a rag. This should be thoroughly washed out each time and each week should be boiled with the dish towels. The dish towels should be rinsed after being used two or three times. Collect all the dishes of like nature and put them together, first scraping the plates. Next, wash all the cooking utensils, for there is nothing so discouraging as to be confronted with them after all the other dishes have been done. Then empty out the dishwater and start anew with the silver, which should be washed in hot, soapy water. If it is discolored from egg, just rub it with a bit of polish, as otherwise it will stay that way until the usual silver-cleaning time comes 'round. Rinse the silver with hot water, dry it and sort the pieces as you dry them. Then wash the glassware, rinsing it with hot water and drying it. Follow with the small dishes, which may be rinsed with hot water and set to dry, the cups being inverted. It is not necessary to wipe them, if boiling water is used. The plates may be placed tentwise. After these dishes have been scalded and while they are drying by themselves, the silver and glassware may be put away, the dishwater emptied out, the dishpan washed, any scraps of food removed from the sink, and the sink scalded. The drained dishes will then be dry enough to put away. Any good mild soap may be used, but after finishing the hands should be washed with a good toilet soap, so that the skin will not become shiny and tough. | 26 | Management of the Household “Conservation of energy is efficiency operating at its highest level. It prevents the mind from getting in a rut and wandering around itself like a cow around a stake. The highest form of conservation of energy is that which makes for control at the center, so that no matter what happens on the surface of one’s being, ‘There's quiet in the deep.’” —W. JoHN MURRAY HESE wonderful words give in a nutshell the principle underlying the | success of household management, which depends entirely upon the woman who is at the head of the home. Many women work with what I would term a cluttered mind; that is, they do not clearly outline the method of pro- cedure for the day and for the week. They try to remember all sorts of details and become confused with the thought of the many things that apparently must be done at one time. The best way to make the mind clear for effective work is to sit down calmly in the morning, after breakfast, with a pad and a pencil and list the details that must be handled during the day. It is surprising to find how, when jotted down on paper, they have a habit of diminishing and losing their apparent importance. As one after another is dispatched, the tasks may be crossed off. It is a good plan to do all the quick ones first, if possible. This simple method is used by many very successful business men, who find that it helps them to clear their minds. You will find it an easy matter to control systematically the management of your household if you work with a clear mind. Your energy will be conserved if you learn how to relax between times and if your work is so planned that you will have several hours to spend in any way that you like. It is impossible to give any special system that may be applied equally well to every household, as circumstances alter cases. Assuming, however, that the family includes merely yourself and your husband and that the house is small, the following schedule will undoubtedly fit your needs sufficiently well to act as a guide. The time I have allowed for carrying out the different tasks is based upon that needed by women who work at moderate speed. You will undoubtedly find as you grow more and more accustomed to housework, that you will be able to work more rapidly. GENERAL ROUTINE OF HOUSEWORK No. One–Breakfast at 7:30—to be started fifteen minutes before it is to be served. to use up all left-overs. - - a. Put the kettle on to boil for the coffee d. Prepare the dinner dessert, if practic- and prepare the fruit. able. - b. Set the table. e. Wash the dishes, leaving the silver, c. Finish preparing the breakfast. If glass and china for luncheon or dinner cooked cereal is to be served, it should on the wheel tray. be prepared the day before and heated f. Sweep the kitchen. in the morning. This will take until 9:45 or 10 o’clock. No. Three–Make the beds, dust the bed- No. Two—Clear table and stack dishes. room and attend to the bath-room. a. Spend five minutes reading the paper c. Clean ice-box, if necessary, and plan a. Dust, as necessary, in the living-room and jotting down the extra tasks of the day. . Look through ice-box and note needed supplies for the next three meals. and dining-room. - This should take forty-five minutes. No. Four—Do any necessary extra work, as follows: [27 Monday Mend the clothes and thor- oughly dust the living-room, dining-room and bed-room. Tuesday Wash or attend to washwoman. Wednesday Iron. Thursday Clean silver and metals. Friday Thoroughly clean living-room and dining-room. Saturday Thoroughly clean kitchen and bed-room. It is not necessary to plan for any special baking day, as a little extra cooking can be done each day. In case the house does not become very dusty it is often possible to do mending and and odd bits of sewing in the morning, or to plan a little extra time to go to market. No. Five—Luncheon or dinner at 12:15. a. This should take not more than forty- five minutes to prepare. In case dinner is served at noon and vegetables or meat are planned, which demand more cooking, they can be started earlier in the morning—the cooking being continued during the time the special work is being done. b. In planning the preparation of quick meals, see sections on Short-Cuts in Cookery and Making Menus for Two. c. Clear the table, stack the dishes and make any preliminary preparation for the evening meal. d. Wash the luncheon dishes. This work should be finished by two o'clock. C. % - No. Six—Rest for half an hour, take a quick bath and change the clothes through- Out. No. Seven—Time free from three to five- thirty to sew, read, entertain, or go out. Exercise in the open air every day is a necessity. No. Eight—Start the preparation of the evening meal at five-thirty for a simple six o'clock supper or at five o’clock for a more elaborate one. a. Wash the cooking utensils, if possible, as fast as they are used. b. When the evening meal is over, scrape and stack the dishes. If there is com- pany do not wash the dishes until morning; if not, it will take but a few minutes to wash them. In case a maid is employed, the same general schedule may be used with the fol- lowing exceptions: The marketing will, of course, be done by you, and you will prob- ably take care of your own room. The maid should have two hours for her- self every afternoon. Generally she is allowed an afternoon off during the week and every other Sunday afternoon. She should be provided with neat gingham uni- forms and plain white aprons to wear dur- ing the day, and a plain black dress with white collar and cuffs, a small princess apron and a cap for use from four o'clock on. She should be required to wear a plain gingham apron that can be tied over her white one while she is cooking or cleaning. This apron may be quickly removed in case she is called upon to answer the door. AN INFORMAL HOME DINNER The table is laid with one of the new home-made linen dinner cloths with napkins to match. The silver is placed as usual, in its order of use from outside toward the plate. The soup which is the first course is in position. [28 The Care of Floors, Furniture, Woodwork and Metals Gº speaking, floors, furniture or woodwork of the same kind of finish may be cared for in the same way. UNFINISHED WOOD This requires actual scouring or scrubbing to remove the dirt. A gritty or frictional soap should be used together with a small amount of warm water. After a small portion of the surface is scrubbed it should be wiped with a cloth wrung out in clean water and carefully dried according to the grain of the wood. In case the wood is stained by flower pots, rain, etc., a little oil or turpentine may be used. For hard wood, oxalic acid diluted with three parts of water may be applied with a brush. The hands must not be put in it. STAINED SURFACES These should be cleaned with a soft, oiled cloth, which is slightly dampened; cedar or lemon oil will give satisfactory results. OILED SURFACES These should first be dusted with a soft cloth, or in the case of a floor swept with a soft brush, and should then be cleaned with turpentine, kerosene, cedar or lemon oil. In caring for oiled floors, it will be necessary to wash them every two or three months with hot water containing a tablespoonful of turpentine and three tablespoonsful of linseed oil to the quart. Only a small portion should be cleaned at a time, and it should then be wiped off with a clean, dry cloth. If it is necessary to re-oil a wood finish, which is the case when it looks dry and dull, apply as much oil as the wood will absorb, rubbing it in. A floor should be rubbed with heavy burlap, but if furniture is being oiled rub in the oil with cheese-cloth or flannel. PAINTED AND ENAMELED SURFACES Wash with warm soap suds containing a tablespoonful of kerosene to a pail- ful of water. Rinse, wipe dry, and every four weeks rub over with cedar oil. Painted floors should be finished with waterproof varnish and treated as varnished floors. WARNISHED SURFACES Only waterproof varnish should be used. Wash with mild soap and warm water and finish by rubbing with linseed oil and turpentine as already described. WAXED SURFACES These must be kept polished. Clean, rub over with turpentine or kerosene sprinkled on a soft cloth, then wax according to the directions on the box. CARING FOR OVERSTUFFED AND UPHOLSTERED FURNITURE The underlying principle in caring for overstuffed furniture is to keep the dust brushed out. This may be done by means of a brush each week or by the use of the vacuum cleaner, which has a special attachment for the purpose. This treatment is sufficient to keep the furniture in good condition. [29] In caring for leather upholstered furniture, it is necessary to rub it occasion- ally with cedar or lemon oil, taking care to rub the oil in thoroughly. It goes without saying that in taking care of upholstered furniture one must be careful not to discolor the upholstery with any stain or furniture polish that may be used on the frame. TO CLEAN PAINT Use whiting or a very soft scouring powder. Apply with a damp, soft cloth and warm water and be sure to wipe off the cleaned surface. Strong soap turns white paint yellow. Skewers should be used in cleaning the corners. TO REMOVE WHITE SPOTS FROM WOOD The color of a varnish finish that has been turned white by water or hot dishes can be restored by rubbing lightly with a piece of flannel dampened with spirits of camphor or essence of peppermint, followed after a few minutes by the appli- cation of any good furniture polish. Camphor and peppermint have the effect of softening the surface of the varnish temporarily, so the final rubbing must be postponed until it has hardened again. White spots on a wax finish usually result from scratches and may be removed by sponging with turpentine and then applying a little fresh wax as soon as the fumes have evaporated. CLEANING LINOLEUM Sweep, wipe up the dust and wash a small section at a time with warm water and mild soap. If very dirty, it will be necessary to scrub it, rinse and wipe dry. Linoleum wears better if varnished when first laid and thereafter waxed lightly once a week. Inlaid linoleum wears better than printed linoleum. Keeping Metals in Perfect Condition SILVER N case silver has proper daily care it is not necessary to clean it thoroughly more than once in two weeks. Apply any good silver polish with a clean, soft cloth, rub thoroughly and when the paste is dry polish with another cloth. In case of ornamentation, rub well with a soft brush, wash in soapy water containing a little ammonia, then rinse and dry. BRASS AND COPPER If badly tarnished, wash first in warm water which contains a little washing soda, to remove grease, then clean with a good brass polish or with a cloth dipped in lemon juice or vinegar and then in salt. NICKEL Wash with soap and water and polish with whiting or a soft scouring powder. Moisten with dilute ammonia or water, then rub dry. ALUMINUM This needs daily attention. It should be cleaned with a soft scouring soap and steel wool. If it becomes discolored, boil it in water containing a tablespoonful of good soap powder to the gallon, when it will be possible to polish off the discolora- tion by means of steel wool. [30 STEEL If greasy, put on to boil in cold water containing a heaping tablespoonful of soap powder to the gallon, then rub with a good scouring soap; wash, rinse and dry. STEEL KNIVES Rub with bathbrick, applying it with a cloth or wad of paper; then wash and dry. ZINC Rub hard with whiting or soft scouring powder moistened with kerosene or Water. Should you find that the scouring soaps and powders used in the cleaning of metals discolor the finger-nails, try rubbing the finger-tips over a cake of soap before starting the work. When the work is done, the soap washes out, and the nails are left fresh and clean. It is also a good plan to keep an old pair of gloves on hand for the rough work. Good looking hands should be the pride of every WOIn an . 2 2. | % A TRAY OF ATTRACTIVE GARNISHES Fringed celery, made of two-inch strips of celery fringed out on either end, as one used to do paper for May baskets, and then allowed to crisp in cold water; radish roses with a sprig or two of green leaves and then cut as shown in the picture, and allowed to crisp in cold water. Half of a lemon, cut lengthwise and hollowed out, then filled with sauce Tartare. The slices of lemon are garnished as follows: one is spread thickly with minced pimento, the other is decorated with strips of green pepper and a stuffed olive. In the relish dish are radish roses, ripe olives and cubes of cream cheese, dusted with minced walnut meats. At the right is shown two parts of a stalk of celery which was well cleaned, then cut in quar- ters through the root, Club Style. The Laundry ASHING and ironing, or the laundering of the clothes, has always been V V looked upon as hard work. Whether or not wash-day is really difficult depends upon the way in which the work is done, on the planning of the general household work and on the laundry equipment. In the old days, when the clothes were washed in the brook, all rubbing being done upon the stones, it was indeed back-breaking work. Then came the days of the laundry tubs and washboards, and wash-day became easier, although it was still hard. At this point, in stepped the mechanical washing-machine to do all the rubbing and washing and rinsing by machinery, leaving the woman free to do something else. Along with this came the gas and electric flat-iron to save walking to and from the stove. In planning a new home and in many cases when taking a rented house, it is possible to have a certain room set aside for the laundry. The ideal floor is of cement. The room should be well lighted and the walls painted a cheerful color. The equipment should consist of two stationary tubs, a washing-machine, an electric or gas iron, a folding ironing-board, a table, a comfortable chair, a clothes- basket, plenty of clothes—pins in a clothes-pin apron and a shelf for the supplies used in laundry work. These include starch, both plain laundry starch and that used in cold starching; either dry or liquid bluing, soap, and good soap flakes; borax, if the water is hard; Javelle water and ammonia. There must be a plentiful supply of hot water. Of course, in case the water is not heated by a coal range, an adequate gas water-heater should be installed, so that there will be an ample supply of hot water for washing as well as for other purposes. It pays to buy a thoroughly good water-heater; this consumes very little gas and produces instant hot water. The tubs, ironing-board and table for the sprinkling of clothes should be placed at a convenient height. A suitable clothes—horse should also be provided. The tubs may be of soapstone, porcelain or enamel, the last mentioned being most desirable. When there is an electric washer, a washboard will be used only occasion- ally and it should have a glass cover as this is easy to clean and lasts longer. In case a great deal of flat ironing is to be done, as when there is a large family and a good many sheets, napkins, towels, and so on, an electric mangle is of tre- mendous help. It accomplishes the work in much less time than it could possibly be done by hand. We learned in our schedule of systematized household work (see section on Household Management) that Tuesday is the best day to select for washing. Monday is set aside for a thorough dusting of the house and sufficient cooking ahead, so that no cleaning nor extra cooking need be done on Tuesday. The general procedure for the actual laundry work is as follows: Sort the clothes into piles of white and colored, then separate these piles of fabrics into wool, silk, cotton and linen. Whenever possible, mend before wash- ing—“A stitch in time saves nine.” Remove stains from white clothes if these stains are of such a nature as to need special attention. Many ordinary stains come out in the process of washing. Soaking clothes in cold water helps to clean them, because it softens and dis- solves much of the soil, and it certainly makes washing easier. On account of the possible stains use cold water not hot as it is liable to “set” them. Soak only white cottons and linens. Wash in warm water and soapsuds. Enough soap has been used when the suds hold up and do not settle on the water as a scum. [32] Boil only white linens and cottons. Should you wish to economize on time, fuel or work, scald the clothes by covering them with hot water rather than wait- ing to boil them. Boiling helps to clean very soiled clothing, and it is always a good plan to sterilize clothes. To boil, first rub the clothes, especially the soiled spots, with soap and wash them. Fill the boiler with cold water and put the clothes on to boil using soap on stubborn spots. There must be good suds. Boil for five minutes after the boiling point is reached, then rinse in hot water. Boiling, when done, should follow the washing and two hot rinses should follow that. Do not boil dirty clothes and do not boil with naptha soaps. Rinse in two hot rinses, so as to flood off all greasy, dirty soapsuds, which would form a sticky scum on the clothes if cooled. Then rinse once in cold water, because the cold water opens the fabrics and chills the clothes, preparing them for the blue. Blue in well-stirred, clean blue water. If solid blues are used, tie them in several thicknesses of cheesecloth or a heavy piece of flannel or muslin. Use about one teaspoonful of liquid blue to a tub or about one-third of a ball to a tub. Starching, when used, follows bluing. When the garment is to be plain starched, use the following proportions: 1 to 3 tablespoonfuls starch 1 teaspoonful borax 1 teaspoonful paraffin 1 quart hot water Mix all dry ingredients, moisten with cold water, then add boiling water, stirring well. Cook until the paste is clear, about ten minutes, stirring to pre- vent burning. Use starch only after it is well cooked and strained. Use hot starch for all things except colors. Starch with garments wrong-side out, wring out all the starch possible and rub in the remainder. Dry by hanging with the wind, pinning straight and hanging enough of the garment over the line to prevent the corners from tearing. A double garment, like a petticoat, is less likely to tear if it is hung, so that the opening is with the wind. Take down from the line and fold evenly without crushing. This will save much time in the ironing. Sprinkle evenly and thoroughly, but not too heavily. Roll the sprinkled clothes tightly, so that the moisture penetrates, and place the rolls close together in the basket. Clothes should be moistened at least one-half hour before the ironing is to be done. Too long a delay after sprinkling may result in mildew. - Iron with clean, hot irons, and always cover as large a space as possible at one time. Iron each section dry, for this prevents the rough-dry appearance which follows if the clothes are not sprinkled enough or are not ironed dry. First iron those parts which, when finished, may hang off the board and out of the way while the rest are being done. Iron table linen half dry on the wrong side and entirely dry on the right. Iron embroidery on the wrong side on a pad heavy enough to allow the embroidery to sink well into the pad. Thick embroidery requires a thick pad. Silks should be pressed on the wrong side, and heavy silks are best pressed with a cheese-cloth under the iron. Too hot an iron will not only glaze but also crack the silk. Silks often finish better if the cheese-cloth or the silk itself is slightly damp. Woolens should be ironed on the wrong side or pressed on the right side with a dampened cheese-cloth over the wool. Pull up the cheese- cloth against the nap of the wool and in that way lift and fluff it. Woolen blankets are much improved by brushing with a stiff whisk-broom. [33] 7P/0/0.5 //a/ 72/ease S the passing years rob one of their youth and dull the edge of memory, it is a pleasure beyond the power of words to express, to know that all the charm of “You As a Bride” has been permanently preserved in a photograph. Baby Photos a Specialty 7%e LARNER STUDIO Citizens Phone 3264 22.1% S. Washington Ave. LANSING MICHIGAN WASHING COLORED GOODS AND SETTING COLORS It may not be possible to use soap for colored goods. In this case starch water, such as might be made by using grated potato, bran, soapbark, or in fact, ordinary laundry starch paste, may be substituted. With these agents the only thing that could affect the color would be the water softening the dye; avoid this by using cold water instead of warm. To use any of these add them directly to the wash water, using about two cupfuls to a half-gallon of water. Small quan- tities of bran or soapbark will go farther if heated in the water for ten to fifteen minutes and then strained out. Use the grated potato raw but without paring. Colors may be preserved to a great extent by the use of cool water, soap in solution or soap substitutes. If the water causes the color to “run,” use salt as quickly as possible—so quickly that the salt must be ready at hand for instant use. But do not use it unless necessary. Salt hardens the water, so better results will follow if the washing is done first. Use one or two cupfuls of salt to enough water to cover the garment, in case it is advisable to “set” the color. BLEACHING The fabric should always be clean, so first wash out the dirt. There are two household methods of bleaching. The first is to spread the wet garment on the grass or on a towel in the sun. As it dries, remoisten, because water supplies one of the best bleaching agents, oxygen. The second method is by using Javelle Water. This is a solution which may be purchased at the drug store, or may be made with little effort and expense by the housewife, as follows: 1 pound washing soda }% pound chloride of lime 1 quart boiling water 2 quarts cold water Put the soda into an agate pan and add boiling water. Mix the lime in the cold water. Pour this mixture into the dissolved soda. When settled, pour the clear liquid into a bottle and use as Javelle Water. Keep in a dark place. The sediment will disinfect sinks and flush closets. This Javelle mixture should be allowed to settle and only the liquid bottled and used. It is cloudy Javelle which is harmful to clothes. To every pailful of water use one to two cupfuls of Javelle. Hot water will facilitate the work, but do not boil. Plunge the clean, wet garment into the water to which the Javelle has been added. After three or four minutes wash in hot, soapy water. Repeat if necessary. - REMOVING STAINS Each stain presents its own peculiar problem because the dye and the fabric play an important part, and even with these two conditions understood, the stain itself presents difficulties. For example, coffee with cream, and coffee without it, are two distinct problems. A good general rule to follow, when there are combi- nation problems, is to work as if the stain were all due to the material that is most difficult to treat. In case of a stain of coffee with cream, work as it if were entirely cream. Since cream is a fat, use cold water, and then cold water and soap. Coffee without cream is instantly removed with boiling water. Fruits, under the same conditions, respond similarly. In the same way, when a com- bined fabric is to be cleaned proceed always as if the whole material were entirely the most delicate one. For example, wool and cotton, wash as wool. [35] W/// You Ezer Forget the //timate Things of Yozºr HOPE CHEST? Here in one store, you can renew those pleasures, and again enjoy shopping where you receive only courteous and personal attention. 7%e Mills Dry Goods Company Io8-IIo Washington Ave., S. LANSING MICHIGAN You will admire our treasures of filmy lingerie; you will be thrilled with the dainty things displayed for “Junior’s” comfort; and you will want to add to your linen chest, many of the beautiful pieces now among our selection. So, in each department you will find our selections fulfill all your desires. Profit by this knowledge— make your visits here a habit, and become acquainted with the vogue. GOOD GENERAL RULES TO FOLLOW For clear sugar stains, like punch, use hot water. For clear fat stains, like olive oil, use cold water and soap. For clear albumen stains, like blood or eggs, use cold water or tepid water. Use magnesia or chalk for grease stains only. To remove blood and mucus, mucus, and pus, soak in cold water to which has been added salt, 1 cupful of salt to 8 quarts of water, then wash in warm water and soap. To remove punch, sugars and syrups, wash in warm water till the stain dis- appearS. To remove grease, meat-juice and perspiration, wash in warm water and soap, or use magnesium, chalk, starch, or meals, not flours. To remove indelible pencil, stove blacking, tan shoe polish, tar and wagon grease, put lard on stain, rub well into the grease spot and wash with soap and warm water. Repeat till removed. To remove bluing, clear coffee, clear tea and fruit, spread stain over bowl and pour boiling water through the stain from a height. To remove old stains of chocolate, cocoa, coffee and tea, moisten with cold water, cover with borax, let stand a few minutes and rinse with boiling water. To remove ink and iron rust, use dilute acids, as lemon juice, sour milk, cream of tartar, rhubarb or pineapple juice and oxalic acids. Use food acids direct with- out dilution; dilute oxalic acid with equal quantities of water. Apply the acid, let stand a few seconds, rinse with warm water, continue till stain disappears, then wash with soap and water. To remove ink and stubborn stains, use dilute acids and Javelle water. Apply the acid, then follow with Javelle, finally rinsing with hot water and soap. To remove old stains and obstinate stains, use dilute oxalic acid and potassium permanganate. Apply a few drops of potassium permanganate, rinse with warm water, then apply oxalic acid. Repeat till stain disappears and finally wash with soap and water. CHICKEN SALAD Garnish of mayonnaise, ca- pers, and strips of green pepper, already for a sum- mer luncheon with some iced tea and little bread and butter sandwiches. % % % * % º % % % % * % % % % % % º % % º - - - - - - - --~~~ - - - % - - - - - - - - - - - -- Ż - - - % º * - - - - % - - º - - ~ - - - - - ~ - - - - - - - - 2 - - - - - % - - - - - - 2. - - º - % - - - - - - V - | || - - - Everything for the Up-fo-date K7/chem [yº in the new home in imagination will, of course, in- clude a kitchen possessing the most up-to-date fittings. This is the kind you will find at this store—everything from the cooking utensils in which to prepare appetizing dishes to the stove in which to cook them. During the many years that we have been serving the partic- ular people of Ingham County—we have made a careful study of their needs until we can promise you the utmost in quality - and service at the right price. Washing Machines–Oil Cook Stoves—Kitchen Ware. Toys When You Need Them STAHL”.S HARDWARE 2II-213 N. Washington Ave. LANSING, MICHIGAN *Auto Delivery Anywhere Within City (imits Labor-Saving Devices N proportioning the different amounts to be spent on house-furnishings, pro- vision should be made for the purchasing of various labor-saving devices. These will not only make the housework easier but they will also make possible a considerable saving in time as well as energy. When labor-saving devices are properly used it is nearly always possible to dispense entirely with outside help, even the laundress proving unnecessary. We talk about the help prob- - lem and of the difficulties of finding suitable houseworkers. We say that servants are not as they were a few years ago. As a matter of fact, a universal servant has come into being that, up to compara- tively recent years, was not in apparent existence. I am speaking of our great community servant, electricity. It is electricity, that by means of a motor, can run the sewing machine; it is electricity, that through a washing machine, does the washing; by means of an electric iron the ironing process is made easier; by means of the electric vacuum cleaner the weekly cleaning becomes unnecessary, be- cause the house can be kept in perfect order from day to day with little expenditure of energy. Then there is electricity in still % * % % % * . another form, the form that creates "Tº === heat. We find the electric range in . . . . EMPLOYING SYSTEM practically all localities where there This bride makes her head save her heels. Her very - - - first purchase was a folding wheel tray. She is bringing 1S a cooking rate, also the electric the entire breakfast at one fell swoop! toaster and chafing dish ready for use at the table and the electric grill ready for little Sunday night suppers. The versatility of electricity has even been turned to beautifying the woman —therefore the existence of the electric curling iron! Fortunate indeed is the bride of today who has at her command this mar- velous servant, this force which is dumb, unerring, clean, controllable. You will find your husband of the greatest help in selecting mechanical devices. Men have had long schooling in things mechanical. It will prove a good move for you to make any purchases of this nature together; at least, you can study over the literature, so that you can get his opinion on the new purchase and both may have a clear understanding of the device. It is nearly always possible to see a store demonstration. When you see a demonstration you should decide whether or not the machine really saves enough labor to make it not only pay for itself, but actually make money, remembering that time is money. Its durability should be thoroughly investigated, and if possible you should find out how many machines of that particular make are in use and what others think of them. [39] | º º º ºn º - - º - Our Furniture Fu/fi//; Your Love of Beauty–Desire for the AWezv PPERMOST in the minds of all who take pride in their homes, is the love of real beauty and instinctive desire for the newest fur- niture. & 7)(akerſ The Bride, prompted by feminine intuition, en- deavors to make her home different from the rest. of That we can be of real assistance in this matter Hø is readily apparent when you step into this store ppy and see the wonderful assemblage of furniture Homes that is the last word in beauty, distinctiveness and quality. Let us show you how we can fulfill your desire for furniture that will reflect good taste, without exceeding your bounds of economy. M. J. & B. M. Buck Company Where Good Furniture Comes From 3OI N. Washington Avenue LANSING, MICHIGAN \ = º After the purchase is made be sure that you understand the mechanics of the machine. This sounds formidable. As a matter of fact, all good labor-saving equipment is simple of construction and easy to operate, but it is only when we understand it thoroughly that we can get a maximum efficiency from it. As women we are likely to forget that machines occasionally need a little oil or a bit of adjustment, but if we learn to care for them from this standpoint, we will not only secure a greater amount of work from them but we will also save many a hurry call of an electrician. In making up the list of necessary cooking utensils we have included those that are essential. After you have become settled in your new home, you will undoubtedly wish to add to this list some of the smaller labor-saving devices which will make cooking easier and more economical, such as a small-sized bread mixer, a food-chopper, a pressure cooker, a double roaster, a set of triple utensils, etC. You cannot spend a more fascinating hour than in visiting the kitchen fur- nishing department of your nearest large store. And if you buy your food supplies to advantage you will find that you can set aside each week a small portion of your food allowance to be used toward the purchasing of these utensils. Caring for Clothing I K E everything else clothing responds to good care. Heavy woolen garments should be hung out in the sunshine to air occasionally. They should be sponged and pressed frequently and when not in use should be put on hangers. During the warm months woolens and furs should be kept in tightly closed tar paper or moth-proof bags, which may be bought for the purpose. The garments should first be thoroughly sunned and aired, then beaten, and should be put away by the first of May. It is very necessary to keep all clothing in closets, so that it is not exposed to dust and dirt. It pays to go over one's wardrobe every two or three weeks mending wherever necessary, refurnishing here and re-adjusting there; sewing on buttons where needed and mending any little place before a real tear has had time to develop. If this is done to both your own wardrobe and that of your husband, you will find that your clothes will not only last longer but will also look infinitely better. More- over you will have a feeling of self-respect that you cannot obtain in any other way. Before a garment has become extremely soiled, it is a most excellent plan to send it to a professional cleaner, who will renovate it, so that it will look like new. Those who have learned to economize on clothes have discovered that this inex- pensive method of preserving them is of untold help. After a garment has been cleaned, it is almost always possible to readjust it a bit or change the style by putting in some new sleeves or a different kind of sash, so that one not only feels but also looks as if one had a new dress. As to the man- his business suit looks so fresh and new that he feels again that sense of conquering the earth that is the right of any well-dressed man. It is not the first cost of clothes that counts toward being well-dressed; rather, it is the constant care they receive. [41] Jewe/ry of 70/s///c//o/, HAT bride does not take the greatest pride in her //edding silverware? Tings It matters not. whether you are and interested in jewelry for your - personal adornment or in silver- Gifts ware for the embellishment of your table—you will find a most gratifying selection at this store. The Heath Jewelry Store “Old and Reliable” III N. Washington Ave. LANSING, MICHIGAN [42] * Marketing OMETIMES it may seem as if, when we become housekeepers, we naturally S drop out of the business or professional world in which some of us have been so active. But when we realize that the running of each little home-unit is really a business in itself, and when we stop to remember that the larger part of the entire household income is placed in our hands for wise spending, we can see how important it is to be a housewife or home-partner. In fact 87 per cent of all of the food purchased in this country is bought by women. If we wish to match a bit of lace, or buy some chintz for the new bed-room curtains, or a doormat, or a sauce-pan, we go in person to the store, so that we may make an intelligent selection. We spend, during the course of the year, more money on food and household supplies than we do for small articles, yet many of us have not realized the necessity of going to the stores in person to make our selections. When this is done, we accomplish two things: First, we learn the condition of the food-market; second, we are able to buy to advantage the things which are most reasonable in price and therefore accomplish considerable saving of money. Then, too, we have recalled to our minds, by seeing them, many foods which we might otherwise forget were in market; and, in the case of manufactured foods, we learn of things with which we would not be conversant if we did not see them. New foods are constantly appearing on the market, and, as up-to-date housekeepers, we must keep pace with them. - Then comes the question, “But when is this marketing or shopping to be done? It takes so much time.” It does eat into the day if it is done six times a week, but there is a way to plan the meals ahead, so that the purchasing can be done three times a week. After you have been keeping house a little while, you will soon find out just what staples, or ordinary food supplies, you will use each week. These include all dry groceries, canned goods, butter, cooking fat, soap, matches, etc., and you will find it an easy matter to make out a weekly list and purchase these from the grocer on a day when he is not too busy to answer your questions and to make delivery. At the same time you can buy your meat, fruit and fresh vegetables for two days ahead. A second trip, two days later, will enable you to purchase more perishable food and to do whatever odds and ends of shopping have accumulated for the household proper; while a third trip, at the end of the week, will furnish you with supplies for over Sunday. (See section on Household Man- agement for schedule of days on which marketing should be done.) On opening the new household it will be necessary to purchase a good many staple supplies, and it is advisable to have some canned goods and smoked meats on hand that will keep, so that you will not have to spend a great deal of time in going to market. The following list will furnish all that you need to start the new kitchen: 1 box table salt 1 package of macaroni or spaghetti J4 pound can of black pepper % pound can of baking powder 94 pound can of mustard 94 pound of baking soda 1 quart cider vinegar 1 small bottle of vanilla extract 1 pint can of salad oil 1 small bottle of orange extract 5 pounds of granulated sugar 1 2-ounce can of cinnamon 1 pound powdered sugar 1 2-ounce can of cloves 1 24-pound sack of flour 1 2-ounce can of nutmeg 1 pound cornstarch 1 pint of molasses 1 package of cornflakes 6 small cans of evaporated milk 1 pound of rice 1 can of tomato soup 1 pound of cornmeal 1 can of chicken soup 1 package of rolled oats 1 box of bouillon cubes [43] y y Glasses You Like to J/ear at Prices You Like to Pay / Lenses That Lend Comfort MANY a dream of happiness has been shattered by Eyes – eyes that were strained—eyes that irritated the disposition and made tolerance or forbearance impossible. So when headaches, nervousness or impatience begin to visit you, look to your eyes. Have them properly examined, treated and fitted. It may be the means of preserving your health and marital happiness. But trust your eyes only to the care of a grad- uate Optometrist—an expert who is qualified to make a scientific diagnosis of your trouble and prescribe accordingly. To do so is your only assurance of relief. L. ROY CHASE, Optometrist I Io W. Washtenaw Street LANSING, MICHIGAN 1 %-pound can of salmon 1 quart can of tomatoes 1 can of peas 1 can of beets 1 can of corn 1 package of dried beef 1 pound of sliced bacon 1 pound of butter or margarine 1 pound of cooking fat 1 dozen of eggs 1 loaf of bread Fresh vegetables and fruit, white or sweet potatoes, or both, and the meat for the first two days may also be purchased at this time. The general household and cleaning sup- plies needed will be as follows: Matches Toilet paper Laundry soap Toilet soap Washing powder Scouring soap Ammonia Bluing Soap flakes for fine washing Floor oil Furniture polish Silver polish Metal polish BUYING MEATS AND FISH There are three grades of meat: good, second best and poor, the first is used largely in hotels; the second is found in first class markets, while the third is sold in cheap stores. The second grade is the same as the first, except that it comes from lighter cattle. Although meat is cut in different ways in various sections of the country, the underlying principles are the same. A study of the illustrations on other pages will show how beef, pork, lamb and veal are cut. It is easy to remember that the center of the animal furnishes the most expensive meats and that it becomes less costly toward the head and tail. In other words the portion of the animal which is least exer- cised is most tender. The amount of nourishment in tender and tough meat is the same, and, when one has studied the principles of cookery and has learned how to prepare tough meats, they may be made into many delicious dishes. Good beef has firm fat, slightly pink, and the lean of the meat is streaked with fat; poor beef has yellow fat and the meat looks lean and scraggy. Good lamb has firm white fat; the joints of fresh lamb can easily be separated to show the knuckle, while mutton is usually splintered at the joints. Veal should be firm and of a good pinky- white color; it should not be at all purple or scraggy-looking. Young chickens will have smooth and rather soft feet, the eyes will be bright, the flesh should be firm and the breast bone should be soft and pliable. A fowl or older chicken will have rough feet and dull eyes. Good bacon is firm and equally balanced between fat and lean. Hams should be plump and round. Fresh pork should be of firm texture with pinky-white fat. In buying fish, look for firm texture, thickness in proportion to length and bright gills. BUYING GROCERIES Bulk groceries are sold at lower prices than package goods, but when purchasing by package one has the advantage of realiz- ing that the foods have had as little handling as possible, that they are protected from insects or mice, that one gets full weight and that they are put up by firms who will stand back of them. In other words, the package is protection. Certain foods such as crackers, fancy cookies and cereals retain their freshness much better when bought in packages. Buy perishable foods only as needed. Cereals, such as cornmeal and hominy, and coarse flours, such as graham or entire wheat, should not be bought in large quan- tities in summer, as they attract insect life. Spices should be purchased in small quantities, as they lose flavor if kept too long. BUYING VEGETABLES AND FRUITS Choose smooth-skinned, even shaped veg- etables. Those of medium size will cook in less time than large ones, thus saving fuel. They are also more tender than large ones. Choose large-sized, heavy fruits, as they invariably have less core and less rind, therefore less waste than small ones. BUYING GENERAL HOUSEHOLD SUPPLIES Buy all soaps in quantity and let stand to dry, as they will go farther. Purchase washing soda, soap powder and all cleaning agents in quantity. It is a good plan to lay in a stock of such things, say once a month, in a week when the grocery list is not heavy. [45] - THERE'S A TOUCH OF TOMORROW IN O U R MILLIN E R Y OF TO DAY HE fastidious, economical woman reads Dame Fashion’s thoughts and seeks out a hat shop whose patterns, shapes and trimmings predict the hat styles of tomorrow. Such a Millinery Shop is this. There’s a welcome touch of the future in creations of our designing and making. And they cost no more than ordinary hats—very often, much less. If you “just love to look” at hats, come in. You'll always find us to be the first with the latest. • ?) (ISS' SMB/, EY 124 East Washtenaw Street LANSING, MICHIGAN Making Menus for Two EALLY, the cooking is the most interesting part of the household work. R To be sure one can spend a good bit of time in the preparation of a meal which disappears within a half hour, and sometimes it may seem as though it were all a waste of energy. But, as a matter of fact, if the meal is adequately planned, as well as properly cooked, it is not a waste of energy but rather a gain. Every time we move or even think, waking or sleeping, we are constantly break- ing down the cells of the body and building new ones to take their place. We all know that it is impossible to make something out of nothing. The something of which these new cells are made is food, and whether or not these new cells are built and operate harmoniously and healthfully, depends upon the way in which the foods are combined and the perfection with which they are cooked. If there is a mistake in the combination, or if the preparation is not right, the body immediately rebels and indigestion, or headache, or some other ailment usually results. In other words our personal well-being and therefore our efficiency, or ability to work to advantage and live harmoniously and happily, depends largely upon the food we eat. So when you are in the kitchen preparing the meals for yourself and your husband, you can truly feel that you are the motive-power behind the engine. And if, by having proper food, you and your husband are able to keep well and strong, you will not only be radiantly happy but you will also forge ahead and make good. What do we mean by combining foods properly? We have heard a good deal about this under the name of a “balanced ration.” This term means the putting into a meal of the different kinds of food necessary to replenish the waste of the various parts of the body, which has been caused by processes of living. There are various classes of foods, and each one has its place in the menu in varying proportion. This is all explained by the table on the following pages. % % * % % A BALANCED LUNCHEON MENU Bread and Butter Salmon Salad Cocoa Charlotte Russe | 47 | F LOW E R S F O R T H E B R ID E • And for Čvery Occasion //ºwedding a party, decorations for the home or the mere love of flowers, you will find us well prepared to meet your needs. Special designs, bouquets, set pieces and potted plants. If it is in flowers we can furnish it. We especially invite you to visit our salesrooms and green-houses. It will afford us great pleasure regardless of the occasion to assist you to artistically “say it with flowers.” Lansing Floral Co. F. N. BALLAs, Prop. - DISPLAY STORE - IO2 E. Allegan Street Phone Bell 877 Citizens 3498 GREENHouses 723 W. Barnes—IoI2 E. Mt. Hope Ave. LANSING, MICHIGAN No. 1–PROTEINS, or foods that primarily build muscle, such as eggs, fish, dried peas, dried beans, lentils, milk, skimmed milk, peanut butter, nuts, dairy and cot- tage cheese, game, beef, lean pork, mut- ton, lamb, poultry, veal and all dishes made up of any one or more of these foods in predominance. Examples: Milk soups, cocoa made with milk, Welsh rare- bit, hash, nut loaf and so on. (Choose one for each meal.) No. 2–STARCHES, or foods that supply fuel or energy, such as white and sweet potatoes, all cereals, all breads, whether quick or made with yeast, crackers, macaroni, spaghetti, noodles, all starchy vegetables—as the dasheen, beets, car- rots, and so on—bananas, all puddings with a basis of breadcrumbs, cornstarch, tapioca, cereals and so on. (Choose two for each meal.) No. 3–THE SWEETS, or foods that sup- ply condensed energy, such as plain sugar whenever served, frostings, candies, pre- serves and jellies, honey, maple syrup, molasses, sorghum, corn syrups, cookies, cakes, sweet puddings, ices, ice creams, and other sweet foods and very sweet stewed fruits. (Choose one for each meal.) No. 4–THE FATS, or foods that help to store up reserve force, such as butter, margarine, peanut butter, cream, olive oil, and all other salad-oils, very fat ham or pork, very fat fish, salt pork, bacon, sausages, all cream soups containing cream, full cream cheese, ripe olives, all salad dressings made with oil, rich gravies, rich pastry, most nuts, sweet chocolate, hot chocolate, ice creams, mousses, par- faits, and Bavarian creams made with cream, also all puddings and cakes con- taining an appreciable amount of fat—as suet pudding, pound cake and so on—and all foods cooked in fat, whether it be lard or vegetable-oil. (Choose two for each meal.) No. 5–THE TONICS, or foods that pri- marily supply minerals and acids, such as all fresh or dehydrated green vegetables, as cabbage, cucumbers, celery, egg-plant, all greens, all salad plants and rhubarb, all fresh and dried fruits except bananas, all fruit drinks, fruit gelatines, fruit ices, and canned fruits, and all whole-grain cereals. (Choose one or more for each meal.) No. 6—THE CLEANSERS, or roughage foods are those that primarily supply bulk, such as all of the tonic foods, all of the coarse breads and gritty cereals, all woody vegetables, and all unpared fruits or those full of seeds as well as bulky green vegetables. (Choose one or more for each meal.) No. 7–THE DISSOLVENTS, or liquids, are those that primarily furnish liquids to the body, such as water, all soups, tea, coffee, cocoa, skimmed milk, whey, but- termilk, all drinks (not alcoholic), gela- tines, ices, watery fruits and vegetables. (Choose two for each meal, including water.) No. 8–THE PROTECTIVES, or foods that supply the essentials of life, such as milk, butter, eggs, green vegetables, whole-grain cereals, dried beans, peas, or lentils. (Choose at least one or two for each meal.) This may seem like a very long list and as if it would take a houseful of servants to prepare a meal containing all of these essentials, but when one stops to figure it out it's really all very simple. Planning a meal is like making a picture. First, we sketch out the central object; then we work on the smaller objects; finally we fill in the background and probably add a “high-light.” When we plan a meal we think first of the main dish, which is the protein and which corresponds to the object of interest in the picture; then we fill in with smaller objects which, in our meal picture, would be the starches, the sweets and fats; and then for our background put in the tonic and roughage foods, along with the liquids; and for our “high-light,” be sure to remember one of the protectives. [49] A "Woo/ey’s.” Supper Now and Them Is Re//s/ed by the Best of Mem EMEMBER—he loves richly-flavored, old- fashioned Baked Beans with plenty of pork. And we bake them exactly to his taste, so you - can delight him at any time with this favorite Make sº Supper dish. Wooley's Supper. For dessert, nothing will please either of you Phone more than Wooley’s delicious home-made Pies. Bell 2286-R or With a choice of sixteen tasty, home-made fill- Citizens 3750 ings, we are sure to please you on every occasion. We say this with confidence, because our records show that those who try Wooley’s Products be- come regular customers. WOOLEY'S PIE SHOP 215 S. Pennsylvania Ave. LANSING, MICHIGAN /*. -- - What Foods Go Together HERE are certain foods which by custom are naturally linked together and belong to each other, as certain vegetables with different meats and certain sauces with other foods. Here are a few of the most common combinations, which, together with the table of foods given earlier in this section, will help you to make up delightful, balanced meals. ROAST LAMB FRESH PORK, HAM AND SAUSAGE Currant Jelly Mint Sauce Rather thin brown gravy Onion Sauce Wegetables New Potatoes Green Peas Mashed Potatoes Carrots Asparagus - BOILED LAMB Caper Sauce Wegetables New Potatoes Green Peas Mashed Potatoes Carrots Asparagus BEEF Thin Brown Gravy Horseradish Wegetables Potatoes browned around meat Boiled Onions Spinach String Beans Yorkshire Pudding Turnips Carrots STEAK Maitre d’Hotel Mushroom Fried Onions Fried Peppers Tomatoes Pegetables French Fried Potatoes Hashed Brown Potatoes Creamed Potatoes au Gratin String Beans Onions Light colored meats should be served with dark sauces and dark colored meats with light sauces. - When two vegetables are served, one should be dark and one light. A heavy main course at luncheon or dinner calls for a light dessert, as a gelatine. A light main course demands aheavy dessert, as a pie. An acid food, as pickles, tomatoes or fruit, should be put in a menu when fish is served. Flavors should never be repeated in the same meal. Thick Gravy Apple Sauce Baked Apples Currant Sauce Tart Jelly Wegetables Cabbage Onions Tomatoes Baked Potatoes Turnips FISH Hollandaise Sauce Parsley Sauce Cream Sauce Egg Sauce Green Pepper Sauce Wegetables Boiled Potatoes Tomatoes Creamed Potatoes Stuffed Peppers Peas String Beans Pickled Beets CHICKEN, TURKEY AND DUCK Cranberry Sauce Tart Jelly Apple Sauce Wegetables Rice Mashed Potatoes Winter Squash Peas Asparagus String Beans Cauliflower STEAM PUDDINGS Lemon Sauce Hard Sauce Fruit Juice Sauce Caramel Sauce PLAIN BAKED PUDDINGS Coffee Sauce Chocolate Sauce Lemon Sauce [51] Electricity Our Great Community Servant —adds sunshine to each day's zwork HE housewife who does not shift some of the duties of the household to electricity is not conducting the affairs of her home efficiently. When you find that household duties are robbing you of your vitality and leisure time, come here and learn the secret of having time to spare. A complete line of all those electrical appliances which will emancipate you from the drudgery of housework. THE STROUD-MICHAEL CO. Exclusive Distributory THE APEx CLEANER—RotAREx WASHER—RotAREx IRoNER 200 Tussing Bldg. LANSING, MICHIGAN [52] % * % s º s º º º º: A MODEL KITCHEN A model kitchen electrically equipped. If one cannot have it all at once, one can buy it in pieces, so to speak, on the installment plan. Certainly every bride will desire to have in her employ the noiseless, efficient servant—electricity. - Using Electrical Equipment (All Measurements are Level) NDOUBTEDLY your choicest and most longed for cooking utensils will | be those which are electrical. The most usual are the coffee percolator, chafing dish, grill and toaster. If you are one of the fortunate girls who possess any or all of these, do make use of them. They can be brought into “play,” literally, for it isn't work to cook this way, at breakfast, lunch, supper, Sunday night tea, for evening refreshments; yes, and at dinner, too, for the after-dinner coffee, which your husband will enjoy with his cigar after the day's work is done. At breakfast time the coffee can “perk” while you are enjoying your fruit and cereal and your husband is reading the headlines of the paper to you. If he becomes too engrossed in the news of the day make him responsible for the toaster, then he won't want to read, and you can have a happy little talk with him as a good starter. And oh, the number of things that can be extended by the use of toast! The little bit of hash left-over can be made to go further; poached eggs, of course, will have it for a base; creamed fish, chicken, dried beef, all will need it to make them complete. Then at lunch time the grill will come into use, and you can have something warmed over and cooked comfortably right at the table without messing up the kitchen. And just a word of warning, dear little bride, please do not eat your lunch on a corner of the pantry shelf or on the kitchen table, but take time to sit down comfortably, set your table daintily and don’t slump because you are alone. [53] LEAVE THIS SORT OF WORK TO US IT is false economy to do your own washing at the expense of your health—especially when you can entrust your entire bundle to our care, knowing they will be returned unimpaired and as white as the driven snow. Our equipment consists of the most advanced type of laundry machinery and all work is painstakingly done. Specia/ Rates on Fami/, //as/ºings M A D DEN'S LA UN DRY Phones: Bell 1980; Citizens 3322 IOS E. Franklin Avenue LANSING, MICHIGAN [54] Then when the “boys and girls’ come in for a jolly evening, hitch on a two-way or three-way socket to your electric light and let one operate the toaster, while another makes the Welsh rarebit, and yet a third shows his prowess in manipulating the percolator. They will be happier for having something to do, and you will have more time to attend to the little odds and ends and things which act as a complement to the feast in the way of pickles and relishes and things of that kind. There is no waste of fuel where electricity is used, for as soon as the cooking is done just snap the switch and the current is turned off. If more toast is wanted or more coffee, and it is likely that it will be, with a snap you will have another glowing flame in an instant. EGGS WITH GREEN PEPPERS 2 tablespoonfuls butter or margarine 2 tablespoonfuls grated cheese 2 finely minced green peppers or 1 tablespoonful tomato catsup minced pimentoes 6 eggs beaten with 4 cupful milk Cook all the ingredients, except the eggs and cheese, two minutes; then add eggs, and stir till thick. Add the cheese and serve on toast. This serves six and is the “best ever” for Sunday night supper. CREAMY WELSH RAREBIT 1 cupful cheese, diced or put thru % teaspoonful salt a food chopper % teaspoonful mustard 1 egg Few grains paprika 1% tablespoonfuls flour 1 cupful milk % tablespoonful butter or margarine Hot toast Mix the ingredients in the order given in the upper vessel of the chafing dish and cook gently over hot water, stirring constantly until the rarebit is thick and smooth. Serve very hot on toast. This will never become stringy. AFTER-DINNER COFFEE After-dinner coffee—with candies of course, ready for service at the dining-room table or better still, in the living-room. [ 55] “We Are Satisfied Only JWhen You Are” - - - - - WE'LL KEEP YOUR WARDROBE FRESH AND CLEAN W E take a just pride in the fact that the mostfastidious people of the city entrustus with the cleaning and dyeing of their most delicate articles of wearing apparel, curtains, drapes, etc. You can send us anything that is to be cleaned or dyed with perfect assurance that the results will be highly satisfactory. Free Delivery Service Main Store Phones: Bell 109—Citz. 3818 Sanitary Dry Cleaners and Dyers ROOT BROS., Props. LANSING 206 Abbott Ave. EAST LANSING Michiga N Phone Citz. 8091 (College Store) 605 E. Michigan Ave. º | MICHIGAN [56] Short Cuts in Cookery GETTING A MEAL WITH MINIMUM WORK 1. Carefully plan the entire meal beforehand, so that you know exactly what you are to do. 2. Try to dovetail your meals one with another. For example, when boiling potatoes for dinner, cook enough to have a supply for reheating for supper or next day's dinner as creamed or escalloped potatoes. When preparing cereal, cook a double quantity and have moulded or fried cereal for the next day’s break- fast. When cooking rice as a vegetable, plan for a cupful extra for rice griddle cakes or rice custard. As you proceed in housekeeping many such time-saving methods will suggest themselves to you. - 3. Plan your working space conveniently for step-saving, using the suggestions given in the section on Efficiency Arrangements to be found in Suggestions for the Kitchen. 4. Use the wheel tray for collecting utensils, materials, etc.—let your head save your heels! 5. Economize in the use of utensils in cooking. Good cooks make one utensil serve many purposes and save dish-washing. Learn to use the same utensil for different purposes without washing it between operations. For instance, if the double-boiler is being used for scalding milk for a cornstarch pudding, eggs may be hard-boiled in the lower vessel at the same time, and the double-boiler may be used again immediately for preparing a cream sauce, cream soup or a boiled salad dressing. 6. Clean up as you go along. 7. Cook with brains as well as with hands. Proper planning and thinking ahead will speed up the cooking operations wonderfully. As you gain experience you will work fast enough to prepare two or three things simultaneously, so that fuel can be saved by having the oven or steamer thoroughly filled and all the heat utilized. (See sections on Steamer and Oven Meals.) 8. Always read a recipe through, so you can have a clear idea of what you are going to do. In business this is called visualizing the process and result. 9. Learn to adapt your work to circumstances. For example, in making a fruit cake if the shortening is hard do not spend unnecessary time creaming it, but let it stand in the warm kitchen for a few minutes to soften while you beat the eggs and prepare the fruit; or if you are making a cream soup, think far enough ahead to have the milk scalding in the double-boiler while you sift the vegetables. - CASSEROLE DISHES A group of dishes suitable for the making of casserole dishes and other oven-prepared foods. 2. Year 'Round Comfort Foº over fifteen years we have been serving the particular people of Lan- sing and Ingham Counties until our name has become synonomous with purity and cleanliness in Ice—with quality and satisfaction in Coal. We have perhaps been serving your Mother and we covet an opportunity to serve you with Crystal Pure Ice and Good Coal-adding materially to your year 'round comfort. The good will of past and present customers is our biggest asset—we will strive to merit yOurS. - 7%e Lansing || Pure Ice Co. . . Bell 158 Phones: } Citizens 352 911 Center St. LANSING, MICHIGAN Steamer Meals (All measurements are level) GOOD steamer is a wonderful fuel utensil and time-saver, for by using it A intelligently a whole meal can be cooked over one burner of the stove, whether coal, gas, oil or electric. You can find at almost any hardware store a plain, square cooker with two or three shelves and with a whistle attachment which tells when the water is running low. In this steamer one can place all the articles to be steamed and they take care of themselves. Be careful, however, to add water when the whistle blows as otherwise your food will burn. Here is a menu and a few recipes for a “steamer meal.” If you remember that all foods that may be boiled can also be steamed by allowing one-fourth more time for the cookery, you can plan many steamer meals for yourself, save fuel, and have more time for the pretty sewing you would like to do, for rest, for pleasure, and for reading to “keep up” with the interests of your husband. MENU Brown Stew of Lamb Potatoes Corn on the Cob or Winter Squash (According to Season) Bread and Butter Lettuce Salad with French Dressing Orange Snowballs Lemon Sauce Coffee BROWN STEW OF LAMB 2 pounds neck or shoulder 2 tablespoonfuls drippings or of lamb vegetable fat 2 onions 2 tablespoonfuls flour 2 carrots 3 cupfuls water or stock Outer stalks of one head celery 1% teaspoonfuls salt or a little celery seed % teaspoonful pepper Cut the meat into pieces convenient for serving. Peel the onions, scrape the carrots and wash and scrape the celery. Melt the drippings in a good sized sauce- pan and fry the meat golden brown on all sides, removing as soon as browned; put in the flour and brown that also. Add the stock or water and stir until boiling; then put in the meat and the prepared vegetables. Season and steam for two hours. FRENCH DRESSING 3 tablespoonfuls salad oil Few grains paprika 1 tablespoonful vinegar Few grains pepper % teaspoonful salt Beat thoroughly until well blended. ORANGE SNOWBALLS 3 eggs 2 tablespoonfuls orange juice 1 cupful granulated sugar }% teaspoonful orange extract 3 tablespoonfuls water 2 teaspoonfuls baking powder Grated rind of J/3 lemon J4 teaspoonful salt 1 cupful flour Beat the yolks of three eggs and sugar together till very light, add the water, orange juice and lemon rind, then the flour, salt and baking powder sifted together. Beat the whites of the eggs until stiff, and fold them into the batter. Oil small cups, put a heaping tablespoonful of the mixture in each, and steam for thirty minutes. Turn out, roll in powdered sugar, and serve with a lemon sauce. This makes six snowballs. If any are left over they may be resteamed. LEMON SAUCE See “Fifty Staple Recipes.” [59] - Use Fres/, & 7)(7/6 To enjoy satisfactory results from the proven recipes in “For The Bride” fresh, pure, wholesome milk is absolutely essential. For a nutritious, health-giving, appetizing drink, nothing equals a glass of good, fresh milk. Our Natural Tuberculin-Tested Milk and Cream is best for babies and table purposes. We specialize in bottling milk of this kind in our big, sanitary plant, where only pure, high-quality Dairy Products are made. Deliveries made promptly anywhere in Lansing. The HUNTER D AIRY Wholesale and Retail Dealers in High-Grade Dairy Products Bell Phone, 20II–M LANSING, MICHIGAN Oven Meals (All Measurements are Level) HEN the oven is being heated for general baking, plan for an oven-dinner. W Even vegetables which are commonly cooked on top of the stove often may be prepared in the oven; the cereal for breakfast can be baked in a casserole (see section on Cereals); potatoes may be baked ready for creaming for a subsequent meal; and rice pudding and all kinds of casserole dishes may be prepared. All baking dishes in which the food may be cooked and served may be termed labor-savers, from the dish which will hold enough stew for two meals to the in- dividual ramekin and custard cup containing something specially dainty for individual service. MENU Baked Stuffed Fish Spaghetti and Tomatoes Bread and Butter Lettuce and Pepper Salad with Mayonnaise Baked Apples Coffee BEEF HOT POT EN CASSEROLE 1 pound beef cut from the round 1 teaspoonful salt 3 potatoes % teaspoonful pepper 2 tablespoonfuls flour Water or stock 2 onions Cut the meat into pieces convenient for serving. Peel the potatoes and cut them into small thick pieces and slice the onions thin. Mix the salt, pepper and flour and roll each piece of meat in it. Put a layer of potatoes in a deep baking dish—a wide-mouthed bean pot is a satisfactory dish—then a layer of meat and next sliced onion, repeating the process till the dish is filled. Make the last layer potatoes and cover with water or stock. Cover and bake three hours in a moderate oven adding more water if necessary. Serve in the dish in which it is cooked. º % - % A BALANCED DINNER MENU Celery Bouillon Boiled Potatoes with Parsley Sauce Broiled Lamb Chops Plain Cooked Asparagus Tomato Salad Bread and Butter Fruit Cup Coffee [61 /iſion of Your Home Be it ever so vague, you have a vision of your home—a real home—where the pat- ter of tiny feet and the gleeful cries of the children create anew your desire to live a fuller life. Those in Ingham County with this desire, come to us that we may help them select a homesite in harmony with their vision. Among our extensive property listings, there are scores of homes which may meet your approval. We are confident of our ability to please those of great or modest In ean S. And because we insure your home and household sº- goods against fire and wind, we are further pre- pared to serve you—to protect the home of your _^ selection. So consult with us–we will enjoy the pleasure of explaining our simplified payment plan. REAL ESTATE - B. EARL WHALEY “º / 407-409 Tussing Bldg. LANSING, MICHIGAN INSURANCE % 2… % * * %22: %~ AN INFORMAL SUNDAY NIGHT SUPPER This table is laid for an informal Sunday night supper. The menu consists of creamy Welsh rarebit, made in the electric chafing dish and served on electrically made toast; this will be followed by fruit salád and saltine crackers, spread lightly with butter, then with halved and seeded dates. Of course, coffee in the electric percolator is an indispensable adjunct. BEEF OR WEAL OLIVES 1% pounds round steak or 3 tablespoonfuls beef drippings veal cutlet, sliced thin Salt and pepper to taste % cupful rice % cupful of stoned olives 1 tablespoonful chopped parsley 1 pint water or stock % teaspoonful poultry seasoning 2 tablespoonfuls flour 1 tablespoonful minced onion Cut the meat into pieces about four inches square. Chop the trimmings and add to the rice, parsley, onion and seasonings to form a stuffing. Put a spoonful of this mixture on each slice of meat, roll up and tie firmly. Heat the drippings, brown the rolls in them, and place in a casserole. Add the flour to the fat in the pan, mix smoothly, and pour in the water or stock. When boiling, pour over the meat and bake in a moderate oven one and one-half hours. Add the olives five minutes before the meat is done. Remove the strings from the meat before serving. VEAL FRICANDELLES 34 pound chopped veal 1 bouillon cube !4 cupful soft bread crumbs % teaspoonful pepper % teaspoonful salt 1% tablespoonfuls flour 1 cupful boiling water Grated lemon rind Dissolve the bouillon cube in boiling water, add the crumbs to one-half cupful of the stock thus prepared, and let stand ten minutes. Then add it to the meat with all other ingredients, form into egg-shaped balls, roll in flour, and fry in drippings until slightly browned. With the drippings remaining in the frying-pan and the meat stock make a thick gravy. Pour around the balls, which should be placed in an earthenware dish, and bake thirty minutes. Serve with baked potatoes. | 63 | Photographs [64] Fireless Cooker (All Measurements are Level) HE first fireless cooker was in the form of a hay box, that is, a box stuffed | with hay in which cooking vessels were tightly imbedded and covered. This served its purpose well but the hay, of course, had to be frequently renewed and was not the best medium for retaining the heat in the vessels, although it was convenient for the Norwegians who originated it. From that crude box has been gradually worked out the present high-grade commercial fireless cooker which is usually a steel box heavily lined with asbestos and with the nests for the saucepans also made of metal. The cooking utensils which come with commercial boxes are generally of aluminum and fit tightly into the nests. They are of various sizes ranging from one large enough to cook a ham to one small enough to prepare the breakfast cereal. There are only three laws which must be laid down for the operation of the fireless cooker: 1. That the contents of the vessel must first be brought to boiling point and cooked on the stove long enough for the heat to penetrate to the center of what is being prepared. 2. That the utensils themselves and the nests must be kept scrupulously clean and dry. 3. As there is no evaporation during the cooking process in the fireless, only that amount of liquid should be added to what is being prepared that is actually necessary for cooking it. The time allowed for the heat to penetrate to the center of the food (Rule 1) varies according to what is being cooked. Cereal takes no more than two or three minutes. A small solid piece of meat for stew needs ten minutes. A ham or a piece of cornbeef requires twenty minutes. This means, then, that the food must be actually cooked on the range for the length of time indicated, and the contents of the vessels must be absolutely boiling when placed in the cooker, after which they will take care of themselves. With regard to Rule 3, the quantity of water that must be used to cook potatoes, beets, cabbage or cauliflower may be the same as though it were to be cooked in an open vessel. But when the cooking liquid is to act as sauce, a third less should be used. If soup stock is being made, cereal cooked or meat boiled, the amount of water should be reduced a third. The fireless cooker will roast, bake, boil and stew; in fact it will do practically everything except toast and fry. For roasting and baking we use roasting stones which are heated over the gas, coal or oil stove and are then put in the nest, one under and one over the vessel containing the food. Remember that food cannot burn in the fireless cooker. Remember also that the whole cooking process is per- formed by the retention of heat inside the nest, and, if one opens the cooker to see how things are coming along, then the cooking pot must be put over the fire again and the contents brought to boiling point, or, in case of roasting or baking, the stones must be reheated before they are able to continue their work. All foods will take longer to cook in the fireless cooker than on the range. Vegetables need approximately one to two hours (dried vegetables and fruits ought to be well soaked in water for two hours before cooking) soups from 3 to 8 hours; roast meats three-quarters of an hour to the pound; cakes and biscuits, etc., about one and a half times as long as in the oven, according to the size. After cooking is completed, wipe the moisture from the nest or from the roast- ing stones at once, and leave lid of cooker open until thoroughly cold. | 65|| Photographs A FIRELESS COOKER MEAL Roast Chicken Jelly Steamed Rice Buttered Cauliflower Celery Bread and Butter Fig Pudding Hard Sauce Coffee ROAST CHICKEN See that the chicken is thoroughly picked, singed and all pin feathers removed. Truss the legs and wings close to the body, tying to keep them in place. Rub into the chicken one teaspoonful salt and one-third teaspoonful pepper. Place the chicken breast downward in the cooker vessel with a hot roasting stone below and another above the vessel. Allow one-half hour to each pound, that is, if the chicken is unstuffed, with an extra three-quarters of an hour if stuffing is used. A little extra time will not hurt the meat, but rather make it more juicy and tender. CAULIFLOWER Remove all wilted leaves and stalks and allow the cauliflower to stand in cold, salted water for at least one hour to freshen and remove all insect life. Place in boiling salted water on the range, boil for five minutes, then put in the cooker from one to one and a half hours. Drain and season with butter. FIG PUDDING % cupful raisins % teaspoonful salt 1 cupful figs % teaspoonful grated nutmeg 34 cupful suet 34 cupful brown sugar 1% cupfuls flour About 3% cupful milk or water 2 teaspoonfuls baking powder Chop fine the raisins and figs and suet, and add to them the flour, which has been sifted with the salt, nutmeg and baking powder. Add sugar and mix all to a rather stiff batter with milk or water. Pour into an oiled mold, cover closely, boil for twenty minutes, and then cook in the fireless cooker for four hours. HARD SAUCE See “Fifty Staple Recipes.” % * - º º º AN OLD-FASHIONED PLATTER - - An old-fashioned platter—the roast beef, cauliflower, peas and potatoes all being arranged upon it, thus saving considerable dish washing and waiting on table. [67] Items from Newspapers | 68 | Operating the Range THE GAS RANGE See that the burners are adjusted for the proper combination of gas and air and that the gas burns with a clear, blue flame. The air space in front of the burners will occasionally need adjusting by the opening or closing of the air space. This is regulated by the turning of a screw. You may do it yourself or the gas company will send a man to make the necessary adjustment without cost. The burners must be kept clean. The majority of ranges nowadays have re- movable burners which can be boiled occasionally as described in The Care of the Kitchen. - When foods reach boiling point the gas can be lowered. Matches are always cheaper than gas, so see that the gas is turned out when not in use and relighted when needed. USE OF THE SIMMERING BURNER Once the contents of a saucepan have reached boiling point, the food can often be kept boiling over the simmering burner which consumes very little gas and effects a material saving in the course of a month. - Many of the newest gas ranges have a solid top like the top of a coal range. The heat radiates from the burner, so that two or three things can be cooking on one flame. Clean the top of such a range, taking care to turn off the pilot light, with a mixture of kerosene and turpentine, rubbing it lightly over with a cloth and then rubbing off any excess. It is not necessary to use stove polish on a range of this type. THE OVEN AND BROILER OF A GAS RANGE See that the oven door is open before the burners are lighted, otherwise the accumulation of gas in the oven might cause a slight explosion. For the average baking, light both burners from three to five minutes before the food is ready to be placed in the oven. Then, unless an intensely hot oven is needed, reduce the heat to the desired temperature. The use of an oven thermome- ter, which should be included in the kitchen equipment, means safety and certainty in baking. More food is spoiled by the use of too much gas than by the use of too little. If your food burns turn down the gas; if it still burns make sure that your stove is in proper condition and does not need any burners replaced. If the bottom of a cake bakes too quickly, the difficulty can be overcome by placing the cake-tin in a pan of sand. When food burns it is usually because too much gas has been used. This is a double waste, of gas and of spoiled food. Try to utilize all the space in the oven when baking. (See Oven Meals.) Do not use the toaster or broiler of the oven for the making of one or two pieces of toast, for these can be made just as well on a toaster placed over one of the top burners. The gas can usually be turned off from eight to ten minutes before any baking is completed, the stored-up heat in the range taking care of the last of the baking. After food is taken from the oven, put a dish-pan of water inside the oven, and, by the time you have finished eating, the water will be hot enough for dishwashing. Pieces of bread may be dried for crumbs, or parsley or celery leaves dried for season- ing, by utilizing this generally wasted latent heat. I69) 3. º º Ž /\|^ (%lſº º º - º, º 'º' \ º & ſ Things We Must Remember [70] THE COAL RANGE First see that the range is cleared of all ashes. Adjust the drafts, having the chimney and oven drafts open, and the check draft closed. Put a layer of crumpled paper lightly into the bottom of the range, then a layer of wood laid criss-cross fashion, then a little coal. Light from underneath. When this has caught, add more coal, but not too much at first. When the fire is burning brightly check the drafts. (Every coal range manufacturer has a set of directions for the regulating of his range.) The size of the fire-box will determine the right size of coal to use. If clinkers form on the sides of the fire-box, burning oyster shells will help to soften and remove them. CLEANING THE COAL RANGE It is not necessary to use stove polish on the range, although it may be done if desired. Keep the steel parts bright. When the range is cold, wash the top with soapy water and rub over lightly with kerosene and turpentine, as in the case of the solid top range. For a real shine, however, stove polish is necessary. To maintain a slow fire for a long period when there is little cooking to be done, shake out the ashes, close the dampers and partly open the top lids of the stove; then when it is necessary to bring the fire to cooking heat, reverse the operation. Before beginning to bake see that a sufficiently good fire is built to carry it through, so that the heat may not have to be checked by putting fresh coal on the fire. If this has to be done, put on only a little coal at a time. When a very hot fire has to be built for baking, plan so as to utilize all the heat in the oven by doing some of the baking for subsequent meals. This will save fuel. THE WOOD RANGE For a wood range or a hearth fire and for quick heat, wood is a very satisfactory fuel, but it is not desirable for continuous use in cooking or heating when another form of fuel can easily be obtained. The drier the wood, the quicker the fire. Green or semi-green wood will give a steady, slow, cooking fire. Soft woods burn quickly. Hard, seasoned woods produce a coal-like, intensely hot fire. THE OIL STOVE For a summer kitchen, or in a community where gas or fuel is not available, an oil stove gives excellent service. If possible, select the vapor style, that is, without a wick. Just as good work can be done with an oil stove as with a gas range, including boiling, baking, roasting, toasting and broiling. The burners are easily kept clean with a little ordinary care, and the heat can be regulated and adjusted to a nicety. THE ELECTRIC RANGE There is no dirt, no smoke, no grease, when an electric range is used. How- ever, the cost of maintenance is a little more than that of a coal or gas range because there are, as yet, comparatively few electric ranges in household operation. The ovens give particularly good results, as the majority of electric ranges have two or three switches for the oven, so that one can have bottom heat, top heat, or full heat. Bottom heat, for example, is used for baking the crust for a lemon pie, then afterwards when the meringue is being cooked the switch which heats the top of the oven can be turned on, and that which operates the lower part of the oven turned off, so that the heat can be directed as needed. [71] Suggestions from a Friend [72] The Principles of Cookery SIMMERING (All Measurements are Level) HIS principle applies to the making of soups, stews, egg cookery, and indeed to the cooking of practically all foods where there is a large proportion of albumen which must be cooked slowly to avoid hardening. Simmering temperature is 180 degrees Fahrenheit and foods simmer when the liquid bubbles gently about the edge. Most gas ranges have a small burner known as the sim- mering burner, the heat from which is ample to keep foods at simmering point once it has been reached by the application of greater heat in the beginning of the cooking process. VEAL OR LAMB IRISH STEW 1 pound breast or best end of neck of % teaspoonful pepper lamb or veal A little carrot if desired 8 potatoes Water 2 large onions 1 tablespoonful flour 1 teaspoonful salt Cut the meat into pieces about an inch in diameter, removing any excess fat. Place in a saucepan with 3 cupfuls of cold water and bring slowly to boiling point. Simmer for an hour, then add the potatoes, peeled, washed and cut into chunky pieces, also the onion, peeled and sliced. Add the salt and pepper, cover closely, and simmer for another hour. Then stir in the flour mixed with an equal quan- tity of water, bring to a rapid boil and serve. If the stew has been allowed to cook gently, no more water should be needed. It is only by rapid boiling that the liquid evaporates. A cupful of stewed or canned tomato may be added if desired. If a carrot is used, scrape, not peel it, for the richest part of the carrot lies just under the skin. Cut the carrot into dice and cook with the meat. BOILING - Boiling point is 212 degrees Fahrenheit. Once a liquid has reached boiling point, it bubbles rapidly all over the surface; the heat may then be reduced, so that only enough is applied to keep the contents of the cooking vessel gently bub- bling all over. Rapid, furious boiling does not mean that the food is cooking more CHICKEN EN CASSEROLE When there are only two in the family, a small chicken should furnish two dinners and a soup! The second day just take the left-over gravy and mix it with some boiled rice. Put first a layer of rice in the casse- role, then some bits of chicken, continuing until all is used. Then cook it about forty minutes in a moderate oven. If you like, you may add a hint of scraped onion to the rice, and if you don’t have enough gravy, use white sauce instead. This par- ticular casserole is served with asparagus, accomp- anied with French dressing. ^ ^ * % - % Z. Z % [73] Recipes from Mother [74] quickly, but it frequently does mean that the food is being spoiled, the fibres being hardened and toughened, and that fuel is being wasted. BOILED POTATOES Potatoes may be peeled before cooking or boiled in their skins. If they are peeled, let this be done very thinly, as the most nutritious part of the potato lies near the surface. If they are boiled in their skins, scrub them well before cooking. Potatoes should be plunged into boiling water, containing one teaspoonful of salt to a quart, covered to keep in the steam, and allowed to boil thoroughly but not too rapidly. If cooked too fast they break and waste. Old potatoes will take about thirty minutes to cook, new ones about forty minutes. When tender, pour off all the water, which can be saved for soup stock. Shake the saucepan over the heat, so that the potatoes will dry out and be dry and mealy. STEAMING (All Measurements are Level) This principle implies the cooking of foods over boiling water, either in a regu- lar steamer with a perforated base, the steamer fitting tightly over another vessel containing the boiling water, or in a double-boiler. It may also mean the cooking of foods in a tightly covered mould, set in a vessel of boiling water having sufficient water to come two-thirds of the way up the sides of the mould. Watery potatoes, and certain other vegetables such as squash and pumpkin, are better steamed than boiled. Cereals and puddings containing a large pro- portion of fat, such as suet pudding, are more digestible if steamed. A double-boiler can be improvised by placing a small saucepan inside a larger one. A colander or steamer can be placed over a kettle, so that a food can be cooked without the regulation steamer. A double-boiler tea kettle makes pos- sible the cookery of small quantities of food while the water is boiling for tea or dishwashing. Thus two operations are conducted with the use of only one gas or oil burner. BOSTON BROWN BREAD % cupful sour milk % teaspoonful soda % cupful molasses % teaspoonful salt 1 cupful yellow cornmeal % teaspoonful ginger % cupful graham flour Mix together the salt, cornmeal, graham flour and ginger. Add the molasses, then mix the soda and sour milk together and stir into the dry ingredients. Beat thoroughly, turn into oiled moulds—empty baking powder cans or coffee tins are excellent—cover closely and steam for two hours. Then place in the oven for ten minutes to dry out. It is better to make two small loaves rather than one large loaf. First, be- cause the two small loaves will cook more quickly; and second, because if only one is used at a meal, the other can be more easily reheated than half of a larger load could be. BROILING This principle is used for the quick cooking of tender portions of meat, or of fish. Tough meats cannot be satisfactorily broiled; they need braizing or stewing. The choicest and therefore most expensive portions are broiled, as porterhouse and club steaks, lamb chops, and steaks and sliced fish. Veal cutlets and pork chops, as well as very young chickens and thin slices of ham and bacon may also be broiled. [75] My Favorite Recipes [76] BROILED STEAK OR CHOPS For Use With a Coal or Wood Range Wipe with a damp cloth and trim off extra fat. Rub the broiler with some of the fat. Place the meat on it and set it over a clear fire, turning every half minute. Cook 4 or 5 minutes if liked rare, longer if liked well done; then dust with salt and pepper and place on the platter. Dot with butter if desired. Add a very little boiling water to the drippings in the broiling pan and pour over the meat. TO BROIL ON A GAS STOVE Wipe the meat with a damp cloth and trim off the surplus fat. When the broil- ing oven has been heated for from 5 to 7 minutes, lay the meat on a rack rubbed with fat as near the flame as possible, the position of the rack depending on the thickness of the steak. Let the steak sear, or cook a little on each side, to retain the juices. Then lower the rack somewhat, and allow the meat to broil the length of time specified in the preceding recipe. Just before serving dust with salt and pepper and dot with butter. PAN-BROILING MEAT For Use With an Oil Stove Remove from the meat all extra fat. Heat a frying pan very hot and rub it with the fat scraps. Put in the meat and cook one minute; turn it and sear or cook the other side; then cook more slowly until done, five minutes if liked rare, seven minutes if liked well done. Season as described in the preceding recipes. BAKING (All Measurements are Level) This principle applies to all breads, cakes and to many desserts; also to some vegetables, such as baked potatoes, baked squash and pumpkin. It means cook- ing in a dry heat, either in the oven or in a portable oven which can be placed over one of the top burners of the stove. This principle is well adapted to the cooking of starchy foods. COTTAGE PUDDING % cupful butter or vegetable fat 2 teaspoonfuls baking powder % cupful sugar }4 teaspoonful salt 1 egg % cupful milk 1% cupfuls flour 1 teaspoonful lemon extract Cream together the fat and sugar; add the extract and the egg slightly beaten; then stir in the flour, baking-powder and salt sifted together, alternately with the milk. Transfer to an oiled bread pan, making the mixture higher on the edges than in the middle, and bake forty minutes in a fairly hot oven 375 degrees Fahren- heit. Cut in slices for serving and accompany with lemon, chocolate, or marsh- mallow cream sauce. This pudding may be varied by the addition of 4 cupful coarsely chopped nuts or raisins, or J/4 cupful currants; or a little left-over stewed fruit can be added, but if this is done reduce the quantity of milk in proportion to the amount of fruit juice added. [77] Desserts We Like the Best [78 | ROASTING (All Measurements are Level) This principle is confused by many people with baking. As many of us have only one oven, our roasting and broiling must be done in the same oven. Tech- nically the roasting oven has more ventilation than the baking oven. Meats may be roasted in an open pan or in a closed double roaster. Both styles have their own advantages. When roasting is done in an open pan, meats must be frequently basted; that is, the fat which exudes from the meat is poured over the meat during the cooking process by means of a long handled spoon, so as to pre- vent the outer surface from becoming dry, chippy or hard. With the double roaster, this process is unnecessary, for a certain amount of steam is generated because the meat is tightly covered. Covered or double roasters are supposed to do their own basting. Most people have found that the double roaster pro- duces meat which is somewhat less savory than when it is roasted in an open pan. ROAST CHICKEN, TURKEY OR DUCK To Dress and Clean Poultry Singe by holding the chicken over a flame from gas, alcohol or burning paper. Cut off the head, turn back the skin, and cut the neck off quite close to the body; remove the wind-pipe and crop, cutting off close to the body. Cut through the skin around the leg one inch below the leg joint; take out the tendons and break the leg at the joint; in old birds each tendon must be removed separately by using a skewer. Remove pin feathers with the point of a knife or a pair of tweezers. Remove the oil bag from the tail. - The internal organs are not always removed before the chicken is sold. If they have not been removed, make an opening under one of the legs, or at the vent, and remove them carefully, leaving a strip of skin above the vent. The intestines, gizzard, heart and liver should all be removed together. Care must be taken that the gall bladder which lies under the liver is not broken; it must be carefully cut away from the liver. The lungs and the kidney's lying in the hol- lows of the backbone must be carefully removed. Cut off the top of the heart and cut the heart open to extract any blood. Cut the gizzard through to the inner coat, half way around; take off the outer coat and throw the inner bag away. The gizzard, heart and liver, constitute the giblets. These may be prepared in nu- merous ways, or they may be cooked and added to the gravies, or chopped and added raw to the dressing if the bird is to be roasted. To prepare the giblets, wash them, put into cold water, heat quickly and boil about an hour until tender. The liver may be removed in twenty minutes, as it cooks quickly. Clean the bird by wiping thoroughly inside and out with a damp cloth. Stuff and truss for roasting (see terms used in Cookery), or cut into pieces for stew or fricassee, dissecting the bird at the joints and cutting the breast and back in four pieces each, using a cleaver. To roast the bird place it on its breast in a dripping pan containing two table- spoonfuls of fat. Dredge with flour and place in a hot oven, 375 degrees Fahren- heit. When the flour is well-browned reduce the heat, then baste every ten min- utes, adding a little water when necessary to prevent burning. Turn the bird every twenty minutes if an open roasting pan is used. When the breast meat is tender, it is done. A four-pound chicken requires one and one-half hours. NoTE:—For time required in roasting other meats see Time Table for Baking and Roasting. [79 | Special Breakfast Menus GRAVY FOR ROAST POULTRY 4 tablespoonfuls fat from the pan 1 teaspoonful salt 4 tablespoonfuls flour % teaspoonful pepper 2 cupfuls boiling water Pour off the liquid from the pan in which poultry has been roasted. Skim off four tablespoonfuls of fat; return fat to pan and brown it with the flour, and stir in the water or the stock in which giblets, neck and tips of the wings have been cooked. Boil gently for five minutes, season, and add the cooked giblets chopped, if desired. BREAD STUFFING FOR MEAT OR POULTRY 4 slices or 2 cupfuls bits of bread 1 tablespoonful chopped parsley 1 teaspoon salt % teaspoonful poultry seasoning % teaspoonful pepper % teaspoonful minced onion 2 tablespoonfuls fat or drippings, melted Soak the bread in cold water for ten minutes, then squeeze out the liquid. Add the seasonings and the melted fat and mix thoroughly. Muffins, left-over biscuits or any bread, not too sweet may be used, in place of stale bread. The seasoning of the stuffing can be varied from time to time by the addition of such things as a little chopped green pepper, a chopped tomato, diced celery, celery seed, pimento, a spoonful or two of minced ham, a few mushrooms, or indeed almost any little savory fragments of this kind that you may happen to have in the ice box at the right time FRYING Frying is one of the useful methods of cooking, but at the same time one of the least understood, so much so that fried foods are looked upon with disfavor by the majority of people, as being greasy and hard to digest. This would not be the case if the frying had been properly done. There are two methods of cooking food in fat-frying and sauteing. Frying means immersing the food in sufficient quantity of fat to completely cover it, the fat being at a temperature high enough to cook the outside imme- diately, or to form a coating over the food, so that no fat may be absorbed. Sauteing means the use of only a little fat heated in the frying-pan in which the food is to be cooked, and is actually a more extravagant and more greasy method of cooking than frying proper, or deep-fat frying as it is called. A cast-steel, iron, or aluminum pan is the best to use for deep-fat frying. A frying basket made of wire-mesh and small enough to fit into the frying kettle is a convenience when such foods as croquettes, or French fried potatoes are being cooked, as all can be placed in the basket and lifted out of the fat at once. Any good vegetable oil or solid vegetable fat is excellent for frying, as also are “home-tried-out” beef drippings. For the small family, however, it would take a long time to collect the beef drippings, so that vegetable fats will prove more practical. THE TEMPERATURE OF DEEP-FRYING-FAT IS VERY IMPORTANT For uncooked foods such as French fried potatoes, fat is at the right heat when a single piece of potato dropped into it, or a little bit of dough, in the case of a dough- nut, begins to brown while one counts a hundred. The temperature for uncooked fish should be the same as for potatoes or dough- nuts, but owing to the intense heat of the fat, about 40 seconds will be enough to cook thin filets of fish. | 81 Special Recipes For croquettes and foods which have already been cooked, and need only re- heating and browning, the fat is at the right temperature when a scrap of bread dropped into it will brown while one counts forty. All fried foods should be thoroughly drained on crumpled, unglazed paper before serving, to dry off any excess fat. Many foods which are to be fried are first egged and crumbed before cooking. To do this properly have plenty of stale bread crumbs on a large sheet of paper; do not use cracker crumbs, as they absorb grease, while dried bread crumbs throw off the grease. Have also an egg slightly beaten, yolk and white together, and add to the egg one-fourth cupful cold water. First roll the croquettes in crumbs, then in the egg, taking care to coat the croquettes thoroughly, then roll the cro- quettes in the crumbs again and shake off all loose crumbs. - Croquettes may be egged and crumbed ahead of time and kept in the ice box for later frying. FRENCH FRIED POTATOES Select long thin potatoes. Pare, wash and cut them lengthwise into eighths. Rinse, drain and dry them, and fry in deep hot fat until tender and golden brown; then drain on crumpled, unglazed paper. Sprinkle with salt and serve. GENERAL RULE FOR CROQUETTES (All Measurements are Level) To each two cupfuls of cooked meat or fish, or of canned fish such as salmon, lobster, etc., allow one-half cupful of white sauce No. 3. (See Fifty Staple Recipes). Salt and pepper as needed, and add other seasonings that will blend with the fish or meat being used. Mix while the sauce is hot and spread out smoothly to cool. By doing this the mixture can be divided into equal portions later for shaping. Roll each portion into a ball, flat or cork shape, coat with egg and bread crumbs (see Frying), and fry in smoking hot fat as directed. SEASONING FOR CROQUETTES Salmon. . . . . . . . . . . Nutmeg Lamb . . Mint Lobster . . . . . . . . . . Lemon juice Veal . . . Parsley Oyster . . . . . . . . . . . Nutmeg and mace Potato. Parsley Chicken. . . . . . . . . . Grated lemon rind Rice . . . Cinnamon and lemon rind Beef. . . . . . . . . . . . . Onion or clove % % % HOT BOILED RICE Hot boiled rice into which canned peaches and a few maraschino cherries have been stirred and which is to be served with peach juice or cream and sugar as dessert. [83] How to Measure P | *AHERE are two accurate ways of measuring; one, by means of weighing; the other, by means of standard half-pint measuring cups, tablespoons and tea- spoons. However, measuring by weight is a method which has not proved practicable for household use, as it takes too much time, so throughout all the recipes mentioned in this book we will use the standard half-pint cup, standard tablespoon and teaspoon. There is a reason why all measurements must be level, for if the measuring is done by heaping cupfuls or spoonfuls more than the needed amount of the ingre- dient will be used. This is not only a waste of material, but also often results in failure. The phrase, “all measurements are level,” does not mean that the ingredients are shaken off, but that they are actually leveled or scraped off with a case knife. To measure a cupful, a tablespoonful or a teaspoonful of any dry ingredient, fill the utensil full and level off the top with a knife, taking care not to pack the ingredient. To measure a part cupful of any dry ingredient, follow the numbers on the measuring cup. One-fourth means a fourth-cupful. One-third means a third- cupful. One-half means a half-cupful, and three-fourths means three-quarters of a cupful. All dry ingredients likely to lump, as flour, confectioners' sugar and baking soda, should be sifted before measuring. Grains, like whole wheat flour or graham meal, however, should not be sifted, as this removes valuable nutriment, but rather stirred lightly with a spoon before measuring. MEASURING FATS Solid fats, like butter, margarine, lard, the lard substitutes and all drippings, must be packed down and leveled off before measuring. If the word “melted” follows the name of the fat, it means that the fat is first measured and then melted. If it precedes the name of the fat, it means that it is measured after melting. A half-tablespoonful or half-teaspoonful of any dry ingredient or solid fat is always measured as follows: Fill the spoon full. If it is a dry ingredient level it off. Then measure it lengthwise of the spoon into halves, scraping off the unused half. If a solid fat is being measured, first pack it down into the spoon, then level it off and proceed as directed. For a fourth-teaspoonful or tablespoonful, first measure a half and then divide into quarters. In measuring liquids, whether the liquid be milk, water, soup-stock, or any- thing of that nature, or whether it be a liquid cooking fat, fill the utensil with as much of the ingredient as it will hold without running over. In case it may be necessary for you to know the weights of standard foods and their equivalents in measures, the following table will give you the information you need: 1 lb. granulated sugar equals 2 cupfuls 1 lb. ground coffee equals 494 cupfuls 1 lb. powdered or confectioners’ sugar equals 2% 1 lb. finely chopped meat, packed down, equals 2 cupfuls cupfuls 1 lb. brown sugar equals 2% cupfuls 6 oz. raisins or currants equals 1 cupful 1 lb. butter or margarine, lard or lard substitutes 2 oz. stale ground bread crumbs equals 1 cupful equals 2 cupfuls 1 oz. chocolate equals 1 square 1 lb. pastry or bread flour equals 4 cupfuls 1 oz. chopped and blanched nuts equals 9% cupful 1 lb. meal equals approximately 3 cupfuls 1 lb. eggs equals 9 or 10 eggs 1 lb. rice equals 2 cupfuls [84 | Cereals N preparing cereals put the right amount of boiling water into the upper part I of the double-boiler and add a teaspoonful of salt to each pint of water. When this is boiling rapidly, stir in with a fork the necessary amount of cereal, so slowly that the liquid does not stop boiling, for, if this happens the cereal is likely to fall to the bottom of the utensil, and the grains will stick together, causing lumps. The cereal will have to be stirred occasionally during this direct cookery, which should last for fifteen minutes. The method of cooking over the direct flame is used to burst the grains quickly, so that the starch may come at once in contact with the boiling water and receive its fair quota of cookery. The cereal may then be set over the lower part of the double-boiler containing boiling water and be allowed to cook the remaining time designated in the table. If desired, the first cookery may be done at night, while the dishes are being washed, and be finished in the morning. No cereal can be sufficiently cooked in only a few moments, in spite of the direc- tions on the package. Longer cookery develops flavor and makes the cereal di- gestible. A double-boiler is absolutely necessary, unless the kettle containing the cereal is set in a steamer. A tea kettle, with a double-boiler top which fits snugly in place is a good substitute, especially when the tea kettle is frequently in use. PREPARING CEREALS IN THE FIRELESS COOKER In preparing cereals in the fireless cooker, a little less water should be allowed than in range-cookery, as there is no evaporation. Start the cereal in one of the triple utensils, fill a second utensil with water, and put the two on to heat to- gether. Boil the cereal for fifteen minutes, and then place it in the cooker with the boiling water beside it. No radiator is necessary. Cook over night. TIME-TABLE FOR COOKING CEREALS FOR TWO Quantity, Salt, Water, Kind cupfuls teaspoonfuls cupfuls Time Farina. . . . . . . . . . . . . . . . . . . . . . . % 1 2% 45 minutes Rolled oats. . . . . . . . . . . . . . . . . . 1. 1. 2 45 minutes Rice steamed . . . . . . . % 34. 1% 45 minutes rown rice steamed . . . . . . . . . . . % 34 1% 45 minutes Plain boiled rice. . . . . . . . . . . . . . % 34 2% 25 minutes Brown rice boiled. . . . . . . . . . . . . % 34 2% 45 minutes Fine hominy . . . . . . . . . . . . . . . . . % 34 1% 1 hour Cornmeal. . . . . . . . . . . . . . . . . . . . % 34 3 3 hours The proportions of cereal in the above table make more than enough for two. It is a waste of gas or other fuel to prepare a cooked cereal each time it is needed. It is far better to reheat it. The left-over cereal should be covered while still hot, so that the steam will prevent the formation of a crust. The next morning a little hot water may be poured over the top, the cereal placed over hot water in the double-boiler, and when it has become warmed it may be gently stirred up with a fork. In case one does not care to use the left-over cereal as breakfast food the next morning, there are many delicious, simple ways in which it may be used in other meals. (See chapter on Making the Most of Left-Overs). [85 Planning So That Everything Will Be Dome at One Time / | \O get everything cooked at the right time is perhaps one of the most difficult things for the inexperienced housekeeper to accomplish. The potatoes just will get done before the meat, or something which should be served first seems possessed to take longer than it should. The only cure is careful planning, study of the recipes and calculation of the length of time needed for each dish to be cooked. Many things can be prepared far ahead, so that the last minutes can be utilized for giving the finishing touches to such dishes as need them. Soups can be pre- pared in the early morning, being heated up when needed. Vegetables which are to be creamed or scalloped can have their preliminary cooking in the morning and be made ready for browning in the oven at dinner time. Stews which are made from the tougher portions of meat, and just won’t get tender but need cooking forever, can be cured of their bad habits by being cooked the day before ready for serving the following noon. Truly they are better for it! Salad greens can be washed and left to crisp in the refrigerator, and plenty of time can be found just before dinner to get them onto the plates. Don't attempt to serve too much for one meal. Your husband will be healthier if simple foods are provided. If you have an elaborate meat or dinner containing some dish which takes a good deal of last minute attention, deliber- . ately plan for a simple dessert. | Men love rosy, red apples, nuts, raisins, fruit cups and other things which do not need cooking. Breakfast is a meal which often has to be served quickly and all at once. Plan for the cooking of your cereal in the fireless cooker overnight. It will help a great deal. We have already decided that the man will look after the toaster, while you prepare the substantial dish, give the finishing touches to the table, and make the coffee. If breakfast must be very early set the table the night before. Bacon can be cut ready for frying or broiling; bread sliced for toasting (it will cook all the more quickly), white sauce made for creamed dried beef, and the muffin ingredients all measured. - = With these little precautions BREAKFAST READY FOR TWO you will have your morning meal Breakfast in the morning sunshine. The table is laid ready as quick as a wink and with- with oil cloth doilies. While the eggs are cooking in the kitchen, the man of the house will make the toast— this keeps him from reading his newspaper, out loss of time or temper. [86 | Time Table for Broiling, Baking, Roasting, Frying and Steaming BROILING Article Time Heat Required Steak . . . . . . . . . . . . . . . . . . . . 1 inch thick—6–8 minutes... 1% inch thick—7–9 minutes. . . Hot clear fire Small Thin Fish . . . . . . . . . . . 5- 8 minutes. . . . . . . . . . . . . . . Hot clear fire Thick Fish. . . . . . . . . . . . . . . . 12–15 minutes. . . . . . . . . . . . . . . Hot clear fire Chops. . . . . . . . . . . . . . . . . . . . 6- 8 minutes. . . . . . . . . . . . . . . Hot clear fire BAKING Bread (Loaf). . . . . . . . . . . . . . 45 to 60 minutes, according to size. See special baking rules Yeast Rolls & Biscuits . . . . . 12–15 minutes . . . . . . . . . . . . . . Quick Oven 375 degrees F. Baking Powder Biscuits. . . . 6-10 minutes . . . . . . . . . . . . . . Quick Oven 375 degrees F. Muffins. . . . . . . . . . . . . . . . . . . 20–25 minutes. . . . . . . . . . . . . . . Moderate oven, 350 degrees F. Cookies. . . . . . . . . . . . . . . . . . 7- 9 minutes. . . . . . . . . . . . . . . Moderate oven, 350 degrees F. Ginger Bread . . . . . . . . . . . . . 25–30 minutes. . . . . . . . . . . . . . . Moderate oven, 350 degrees F. Layer Cake. . . . . . . . . . . . . . . 18–25 minutes. . . . . . . . . . . . . . . Moderate oven, 350 degrees F. Loaf Cake . . . . . . . . . . . . . . . . 40–60 minutes. . . . . . . . . . . . . . . Moderate oven, 350 degrees F. Fruit Cake. . . . . . . . . . . . . . . . 2- 3 hours. . . . . . . . . . . . . . . . . Slow oven, 300 degrees F. Fish (Thick). . . . . . . . . . . . . . 15 minutes for a lb., 10 minutes allowed extra for heating through . . . . . . . . . . . . . . . . . . . Moderate oven, 350 degrees F. ROASTING Small Fish. . . . . . . . . . . . . . . . 20–30 minutes. . . . . . . . . . . . . . . Moderate oven, 350 degrees F. Beef. . . . . . . . . . . . . . . . . . . . . Rare—15 minutes to the lb., 15 minutes allowed extra for heating through. . . . . . . . . . . Hot and then reduced heat, Well done—20 minutes to the 375 to 350 degrees F. lb., 15 minutes allowed extra for heating through Lamb, Veal and Pork . . . . . . 20 minutes to the lb., and 20 minutes allowed extra for heating through. . . . . . . . . . . Hot and then reduced heat, Duck. . . . . . . . . . . . . . . . . . . . 34 hour to 1% hours, according 375 to 350 degrees F. to size . . . . . . . . . . . . . . . . . . . Hot and then reduced heat, 375 to 350 degrees F. Turkey (10 lbs.) . . . . . . . . . . . About 3 hours. . . . . . . . . . . . . . Hot and then reduced heat, 375 to 350 degrees F. Chicken. . . . . . . . . . . . . . . . . . 20 minutes to the lb., and 10 minutes extra to allow for heating through . . . . . . . . . . . Hot and then reduced heat, 375 to 350 degrees F. FRYING Croquettes, Fish Balls, made - of cooked meat or fish. . . . 1 minute. . . . . . . . . . . . . . . . . . . Deep fat hot enough to brown a bit of bread in 40 counts uncooked meat or fish. . . .3–4 minutes. . . . . . . . . . . . . . . . . Deep fat (see tests for heat of frying fat) Doughnuts and Crullers. . . .3-5 minutes. . . . . . . . . . . . . . . . . (See tests for heat of frying fat) Sauted Chops. . . . . . . . . . . . . 5–8 minutes. . . . . . . . . . . . . . . . . Quick and then reduce heat STEAMING Potatoes. . . . . . . . . . . . . . . . . . 30–40 minutes. . . . . . . . . . . . . . . Water boiling in outer vessel Brown Bread. . . . . . . . . . . . . . 1–3 hours, according to size . . . Water boiling in outer vessel Pudding. . . . . . . . . . . . . . . . . . 1-3 hours, according to size . . . Water boiling in outer vessel [87 | Purchasing Meats A S shown you under the section on Marketing it is advisable to make a careful study of buying your meat and whenever possible visit the market and personally select the cut you desire. Buying meats has often proved very troublesome, especially to young house- keepers, but there is really no reason why it should. First of all make friends with your butcher and if you are ignorant do not try to make him think that you know all that there is to be known about meats, because if you do this, he will not be patient with you; but if you ask him questions at a time when he is not too busy, he will be glad to explain the various cuts, and often tell you how to use them to the best advantage. Carefully study the accompanying illustrations showing how meat is cut. How to Cut Pork A—Head; used for head cheese, corning, etc. B-Neck; used for roasting, pork pie, etc. C–Shoulder; used for fresh roasts, smoked ham, pork pot pie, etc. J–Breast; used for salt pork. I—Flank; used for salt pork or smoked bacon. E-Loin; used for roasts, chops, steaks,etc. F–Loin; used for roasts, chops, steaks, etc. H–Ham—butt end; hock end. K–Feet; boiled, pickled, etc. G–Tenderloin; roasts, cutlets, stewed -Lard; clear fat, used for making lard. tenderloins, fried tenderloin, etc. Clear fat is also obtained throughout the D—Chops, spareribs. back. How Veal Is Cut A—Head; used for braised calf's head, jelly, etc. B–Neck; used for stews, casseroles, fricasses, pies, etc. D–Shoulder; used for roasting, brais- ing, pot pies, etc. F—Rack; used for roasts, chops, etc. G–Breast; used for roasting, braising, pot pies, etc., with or without stuffing and for pies and cas- seroles. H–Loin; used for roasts, chops, veal steak, etc. J–Leg; used for cutlets, roasts, fillet, pot roasts, etc. E-Knuckles; used for stock, soup, K-Flank; used for veal pies, jellied veal, stews, StewS. SOups, etc. I-Loin; used for steak, roasts, casse- C–Sticking piece; used for stews, casseroles, roles, pot pies, etc. veal pies, etc. | 88 | How Beef Is Cut A—Head; used for boiling, stews, etc. B–Neck; used for soup, stews, cas- seroles, meat pies, etc. C–Chuck; used for pot roasting, roasting or boiling. D–Shoulder and rib; chuck roast or pot roast. E—Prime ribs; used for roasting. F—Tip of sirloin; used for rib roast. G—Middle of sirloin; used for rib roast, porterhouse steak and flank steak. R—Thick flank with bone; used for soups, stews, meat pies, etc. H–First cut of sirloin; used for roasts and steaks. I—Tenderloin or fillet; used for fillet mig- non, tenderloin steaks, etc. S—Rattlerand; used for corning. T–Brisket; used for corning and pot roast- ing. V–Shin; used for soup stock, stews, meat pies, etc. X—Shank; used for soup stock, stews, meat pies, etc. P–Bottom round; used for casseroles, meat pies, hamburg steak, pot roasts, etc. M–Top round; used for steak, pot roasts, hamburg steak, etc. K—Aitch-bone; used for roasting, braising, pot roasting and corning. N–Rump; used for pot roasts, stewing, etc. L–Middle rump; used for roasting, stewing, meat ples, etc. O—Vein; used for steaks, roasting, braising, minced meat, etc. Q—Boneless flank; used for meat pie, brais- ing with stuffing, corning, etc. J–Back of rump; used for steaks, roasts, etc. Y—Tail; used for soup, oxtails en casserole, etc. How Lamb Is Cut A—Head; meat used for stewing, etc. B–Neck; used for stewing, casseroles, braising, broths, etc. C–Shoulder; used for boiling or roast- ing. D–Rack; used for rib chops, crown roast, etc. H–Breast; used in casseroles, stews and for stuffing and roasting. E—Loin; used for loin chops, roasting, broiling, etc. F—Leg; used for roasting, boiling, braising and for lamb chops. G—Flank; used for stewing, casseroling, jellied lamb, etc. I—Shin; used for stewing, lamb pies, lamb stock, etc. J–Feet and lower parts of legs; used for stock, etc. D and E–Known as the saddle; is used for very large roasts. [89 | Menus for a Week in Spring or Summer SUNDAY BREAKFAST DINNER SUPPER - (May be prepared in the fireless cooker) Strawberries Boiled Fowl Parsley Sauce Baked Beans Broiled Ham Boiled Rice Peas Boston Brown Bread and Butter Griddle Cakes and Butter Prune wº" and §. Sauce Cake Fresh Fruit Coffee Coffee Tea or Coffee MONDAY THURSDAY BREAKFAST BREAKFAST Stewed Rhubarb - Stewed Prunes - Oatmeal Top Milk Farina Top Milk Bacon Toast and Butter French Toast and Bacon Coffee LUNCHEoN or SUPPER Creamed Salmon with Eggs Boiled Rice Bread and Butter Strawberries Tea DINNER Broiled Chops Peas Boiled Potatoes Bread and Butter Baked Custard Coffee TUESDAY BREAKFAST Strawberries Plain Omelet Creamed Potatoes Reheated Rolls and Butter Coffee LUNCHEoN or SUPPER Bean Soup Crackers Bread and Butter Potato Salad Canned Peaches Tea DINNER Braised Round Steak Mashed Potatoes Creamed Onions Pickled Beets Bread and Butter Rhubarb Mould Coffee WEDNESDAY BREAKFAST Sliced Oranges Creamed Dried Beef Toast and Butter Coffee LUNCHEoN or SUPPER Escalloped Meat (Left-over) Cold Slaw Hot Biscuits and Butter Fruit Gelatine Tea DINNER Broiled Whitefish or Mackerel Spaghetti in Tomato Sauce Ten Minute Cabbage Bread and Butter Strawberry Shortcake Coffee LUNCHEoN or SUPPER Creamed Eggs and Potatoes Bread and Butter Pineapple and Lettuce Salad Rice Pudding Tea DINNER Veal Stew with Dumplings Spinach Bread and Butter Layer Cake Coffee FRIDAY BREAKFAST Cereal with Dates Fish Hash (Left-overs) Graham Bread Toast and Butter Coffee LUNCHEoN or SUPPER Spaghetti and Tomatoes with Cheese (Left-overs) Graham Bread and Butter Lettuce and French Dressing Cookies Tea DINNER Baked Stuffed Fish Young Carrots and Peas Bread and Butter Watercress and Cucumber Salad Rhubarb Pie Coffee SATURDAY BREAK FAst Oranges Hominy Top Milk Boiled Eggs Toast and Butter Coffee LUNCHEoN or SUPPER Fish in Ramekins or Vegetable Salad (Left-over) Bread and Butter Rhubarb Pie (Left-over) Tea DINNER Hamburg Steak Gravy Creamed Potatoes Buttered Young Turnips Bread and Butter Pickles Fruit Cup Coffee Menus for a Week in Fall or Winter SUNDAY BREAKFAST DINNER SUPPER - Oranges Roast Beef Yorkshire Pudding Creamed Oysters, Tuna Fish or Sausages with Creamed Potatoes Franconia Potatoes Scalloped Celery Bread and Butter Coffee Caramel Custard Toast and Butter Salmon Potato Salad Reheated Biscuits and Butter Lemon Filled Cake Preserves Coffee Tea MONDAY BREAKFAST Sliced Bananas Cereal with Top Milk Scrambled Eggs with Chipped Beef Toast and Butter Coffee LUNCHEoN or SUPPER Split Pea Soup Crackers Fruit Salad Graham Bread and Butter Spice Cake Cocoa DINNER Home-made Pickles Mashed Potatoes Bread and Butter Roast Lamb Creamed Carrots Lemon Pie Coffee TUESDAY BREAKFAST Baked Apples Oatmeal with Top Milk Bacon Fried Potatoes Reheated Rolls and Butter Coffee LUNCHEoN or SUPPER Hash Stewed Tomatoes French Toast Preserves Tea DINNER Roast Lamb, Reheated Baked Potatoes Winter Squash Celery Bread and Butter . Rice Pudding Coffee WEDNESDAY BREAKFAST Dried Apricots Cereal Muffins and Butter Shirred Eggs Coffee LUNCHEoN or SUPPER Bread and Butter Gingerbread Cheese Omelet Apple Sauce Tea DINNER Vegetable Soup Baked Stuffed Fish Macaroni and Cheese Scalloped Tomatoes Bread and Butter Apple Betty Coffee THURSDAY BREAKFAST Grapefruit Oatmeal with Top Milk Liver and Bacon - Toast and Butter Coffee LUNCHEoN or SUPPER Oyster or Whitefish Stew Baking Powder Biscuits and Butter Oatmeal and Raisin Pudding Cocoa DINNER Cream of Celery Soup Lamb Potpie Mashed Turnips and Potatoes Bread and Butter Fruit Tapioca Coffee FRIDAY BREAKFAST Cereal Cooked with Figs, Top Milk Soft Boiled Eggs Graham Muffins and Butter Coffee LUNCHEoN or SUPPER Potted Tongue Escalloped Rice with Tomatoes Toast and Butter Cookies Jelly or Preserves ea DINNER Fried or Broiled Halibut Steak, Parsley Sauce Potatoes au Gratin Stewed Canned or Dried Corn Bread and Butter Steamed Cranberry Pudding Cranberry Sauce Coffee SATURDAY BREAKFAST Stewed Prunes Cereal Fritters Bacon Reheated Rolls and Butter Coffee LUNCHEoN or SUPPER Fish Hash (from Left-over Fish) Indian Relish Sliced Bananas with Marshmallow Cream Sauce Hot Biscuits and Butter Tea DINNER Mutton Broth Breaded Pork Chops Baked Potatoes Corn (Left-over) and Peppers Baked Together Bread and Butter Apple Dumplings with Hard Sauce Coffee Tomato Sauce [91] Fifty Staple Recipes Tº are three fundamental rules which underlie good cooking. The first is accurate measurements, the “scraped off” kind we have learned about in our section on Measuring; the second is a thorough understanding of the terms used in cookery; and the third is an intelligent reading of the recipe, so that you will know exactly what you are going to do. If these are observed and if you take care to season your food properly, you will soon become famous as a good cook. This little book I have pre- pared for you contains all the essentials of good cookery. When you have mastered all the knowl- edge in it and have learned how to prepare all the dishes, you will be surprised to find how many things you are actually creating, all by yourself. That's the joy of cooking! BOILED COFFEE To make coffee in an ordinary granite pot, have the pot thoroughly scalded in order to heat it. Allow a generous tablespoonful of coffee, ground medium fine, to each per- son. Place it in the pot and pour over it a cupful of rapidly boiling water, freshly boiled, for each º tablespoonful. Set the pot on the - stove and bring just to boiling LATE EVENING SUPPER point; then draw it aside and let it This table is set for a late evening supper on the refec- stand for three or four minutes. tory table in the living-room. The menu consists of waffles with honey, fruit and coffee. The waffles will Add two tablespoonfuls of cold be made in the new electric waffle iron right at the water to three cupfuls of the table. The batter should be mixed up in a pitcher and - left covered in a cool place until the time for the sup- beverage to settle 1t, and draw the per. The coffee will be made in the electric percolator. grounds to the bottom of the pot. Strain and serve at once. PERCOLATOR COFFEE To make percolator coffee, have the coffee finely ground, place it in the perco- lator, and pour into the pot one cupful of boiling water for each generous table- spoonful of coffee. Allow the water to boil and the coffee to percolate for five minutes before serving. TEA Have fresh water boiling rapidly. Scald the teapot, preferably an earthen one. Put in the tea, a scant teaspoonful for each person and one for the pot, add a cupful of boiling water for each teaspoonful used, and let stand for three minutes before serving. Strain into another pot, so the tea does not stand on the leaves and become bitter. [92 | COCOA 2 teaspoonfuls cocoa 1 cupful scalded milk 2 teaspoonfuls sugar % teaspoonful salt 1 cupful boiling water Mix the cocoa, salt and sugar together; add just enough boiling water to moisten and mix smoothly. Add the remainder of the water, also the milk, and cook for five minutes, preferably in a double boiler. To make the cocoa richer, use all milk. Add more sugar, if desired, when serving. POACHED EGGS Use a shallow saucepan or frying pan half full of boiling water. Add one tea- spoonful salt. Break each egg separately into a cup, and let it slide carefully into the boiling water. Reduce the heat, so that the water stays just at the boiling point but does not actively boil. In three minutes the eggs will be set and jelly-like. Lift with a flat drainer or perforated spoon onto slices of hot to a St. POACHED EGGS WITH TOMATO SAUCE Pour two tablespoonfuls of tomato sauce over each egg after it is placed on the toast. SCRAMBLED EGGS Break three eggs into a bowl; beat just enough to blend the yolks and whites. Add one-third teaspoonful salt, one-eighth teaspoonful pepper and three table- poonfuls milk. Melt one tablespoonful butter in a frying pan over a moderate heat; add the eggs and stir until they are coagulated, but not hard. Pile on squares of toast. SCRAMBLED EGGS WITH HAM OR TONGUE Add two tablespoonfuls of minced ham or tongue to the above mixture before cooking. PLAIN OMELET 3 eggs 1 tablespoonful butter or other fat 3 tablespoonfuls water Salt and paprika Break the eggs into a bowl, the yolks and whites together, and beat just enough to blend them. Add the salt, paprika and water—one tablespoonful for each egg used. Melt and heat the fat in a medium-sized frying pan. Turn in the eggs and stir around just a little. Tilt the pan, so that the egg covers only about half of it, then allow the uncooked portion to run over the empty half of the pan that it may cook quickly. Fold it over at right angles to the handle, transfer to a hot dish and serve at once. - OMELET WITH PARSLEY Add one teaspoonful of finely chopped parsley after the omelet has been placed in the pan to cook. OMELET WITH HAM OR TONGUE Add two tablespoonfuls of minced ham or tongue to the eggs as they are placed in the pan to cook. | 93 | OMELET WITH CHEESE Sprinkle two tablespoonfuls of cheese into the egg mixture when about half cooked. SOFT BOILED EGGS Place the eggs in boiling water, cover closely and keep over a gentle heat where the water will barely boil, three minutes for soft cooked eggs, four minutes if they are to be set through. HARD COOKED EGGS Place the eggs in cold water, bring to boiling point and cook for ten minutes with the water actively boiling. If they are to be used cold for salads, chill at once in cold water. BREAD (Two Loaves) 6 cupfuls flour % compressed yeast cake 1 teaspoonful salt 1 teaspoonful sugar - 2 tablespoonfuls shortening About 1% cupfuls lukewarm milk Sift the flour and salt together and rub in the shortening if used. Get ready the liquid. Lukewarm milk means use the proportion of one-third boiling milk to two-thirds cold. Prepare the yeast by placing it in a cup with the sugar and pressing the two together with the back of a teaspoon. If fresh, the yeast will blend with the sugar and become liquid, and, if your bread should unhappily be a failure, you will have to look somewhere else for the failure, not at the yeast cake. Mix half the liquid with the yeast and sugar, pour into a hollow in the center of the flour, and mix with a spoon and the hand to a light dough, which can be handled comfortably. It is impossible to give the exact quantity of liquid, as flours vary, so a little more may be needed. The dough must be soft yet not sticky. After this has been kneaded until it springs back when touched and does not - - stick to the bowl, cover with a º I | cloth and put in a warm place out - - | of any draught to rise until it has doubled its bulk. This will take from three to four hours. Then turn the dough onto a floured board. Divide in two por- PROPER PLANNING SAVES WORK tions and again knead it a little, Really, breadmaking is an easy process when you use into loaf shape, working it enough a bread-mixer and have such a pretty kitchen. This bride doesn’t have a laundry, so she has equipped her to break up the large bubbles and tubs with porcelain tops. In this way she has a really air cells and to get a smooth beautiful flat surface on which to work. Notice the correct height of the sink, also of the tubs. texture. [94 | Turn into oiled bread pans and again allow the dough to double in bulk. This second rising requires from forty-five minutes to an hour. Have the oven moder- ately hot, 350 degrees Fahrenheit, place the bread into it and after fifteen minutes increase the heat a little, for another fifteen minutes. Then check the drafts or lower the gas, so that it will cook more slowly for the third quarter of an hour, three-quarters of an hour in all. When done, remove from the pans and stand on a rack or tipped up against a board, but not flat on the table because this causes the crust to steam and become less crisp. Do not put away until thoroughly cold, and see that the bread box is scalded and aired two or three times a week as otherwise the bread will mould. ENTIRE WHEAT BREAD Use the recipe given above for white bread, taking half white flour and half whole wheat flour. A little more moisture will probably be needed, as whole wheat absorbs more liquid than white flour. Allow fifty minutes for the baking. ROLLS 1 quart flour 2 tablespoonfuls butter or other 1 teaspoonful salt shortening 1 compressed yeast cake Lukewarm milk or milk and water 2 teaspoonfuls sugar to mix, about 1% cupfuls Sift together the flour and salt; prepare the yeast and sugar as in the rule for white bread. Scald the milk and let it cool until lukewarm. Rub the shorten- ing into the flour; add the yeast and sugar and the liquid ingredients. Knead as for bread; cover and set aside in a warm place to rise until the dough has doubled its bulk. Turn onto a floured board and shape as desired. Three smooth pieces rolled out with the hand about three inches long and braided together make twists. One small piece of dough, worked smoothly, rolled half an inch thick, and one end doubled over pocket-shape on the other, with a bit of butter or other fat between the two thicknesses to make it rich and to make the two portions cling together, will give Parker House Rolls. The same dough rolled out, cut with a biscuit cutter, and the biscuits placed side by side close together, give raised biscuits. Roll the dough out thinly into biscuits, brush over with milk or melted shortening, and place another biscuit on top for twin biscuits. After shaping, let the rolls stand in a warm place until they have doubled their bulk, then brush over with milk, and bake about twelve to fifteen minutes in a hot oven, 375 degrees Fahrenheit. This makes about two dozen medium- sized rolls. COFFEE CAKE FROM ROLL DOUGH Take half the above roll dough, place it in a bowl and add to it two-thirds cupful of raisins, one egg and another tablespoonful of butter or whatever fat is being used. Work these into the dough with the hand. It will be quite sticky, but will gradually become smooth. Turn into an oiled baking pan, keeping the dough about one and one-half inches thick, brush over with milk and sprinkle with brown or white sugar. Let it rise until it has doubled its bulk, then bake about thirty minutes in a moderately hot oven. BAKING POWDER BISCUITS 2 cupfuls flour 2 tablespoonfuls shortening 4 teaspoonfuls baking powder About 34 cupful milk or milk % teaspoonful salt and water Sift together the flour, salt and baking powder, and rub in the shortening with the tips of the fingers. Mix to a dough with the milk or milk and water, preferably using a thin bladed knife for mixing. Have the dough just as soft as [95 | it can be easily handled. Pat out on a floured board, cutting into rounds with a biscuit cutter. Lay on a floured baking pan and bake from twelve to fifteen minutes in a quick oven. Cut the biscuits as close as possible to each other, as the fragments when worked up a second time are never quite as light as those of the first batch. This makes twelve medium-sized biscuits. BISCUIT SHORT CAKE Use exactly the same rule as for baking powder biscuits except double the amount of shortening. Pat into an oiled layer cake pan, bake twenty minutes in a hot oven, 375 degrees Fahrenheit, then split, butter and put together with a pint of strawberries or raspberries which have been sweetened and allowed to stand thirty minutes, or with sliced and sugared peaches or oranges, apple sauce or coarsely chopped canned fruit. Serve with whipped cream or marshmallow cream fruit sauce. PLAIN MUFFINS 2 cupfuls flour 2 tablespoonfuls sugar (optional) 3 teaspoonfuls baking powder 2 tablespoonfuls shortening % teaspoonful salt 1 cupful milk 1 egg Sift together the flour, sugar, salt and baking powder, beat the egg lightly, and add it with the melted shortening and milk to the dry ingredients. Beat well, pour into oiled muffin pans and bake in a moderate oven twenty to twenty-five minutes. This makes ten medium-sized muffins. DATE, NUT OR FIG MUFFINS Add to the above ingredients two-thirds cupful cut-up dates or figs, or chopped walnut meats. GRAHAM MUFFINS Follow the recipe for plain muffins, substituting one cupful of Graham flour for one of white, and using one and one-fourth cupfuls of milk. WHITE SAUCES There are three white sauces used in general cookery; each made in the same way but of a different thickness, according to the use intended. THIN WHITE SAUCE–No. 1 Used for making cream soups or creaming vegetables. 1 tablespoonful butter or 1 cupful milk vegetable fat % teaspoonful salt 1 tablespoonful flour % teaspoonful pepper Measure the butter or vegetable fat in a saucepan, and allow it to melt but not to brown. Add the flour and seasoning and stir with the butter until smooth but not browned. Add the milk slowly, stirring constantly; bring to boiling point and cook gently for three minutes. MEDIUM THICK WHITE SAUCE—No. 2 Used for serving with vegetables or fish, or in making scalloped and left-over dishes of vegetables, meat or fish. 2 tablespoonfuls butter or 1 cupful milk vegetable fat % teaspoonful salt 2 tablespoonfuls flour % teaspoonful pepper Proceed as in making white sauce No. 1. [96] THICK WHITE SAUCE–No. 3 Used as a foundation for the making of croquettes and meat or fish cutlets. It is really a binder to hold other ingredients together rather than a sauce. 4 tablespoonfuls butter or 1 cupful milk vegetable fat % teaspoonful salt % cupful flour % teaspoonful pepper PARSLEY SAUCE FOR FISH Add one teaspoonful finely chopped parsley to white sauce No. 2. EGG SAUCE FOR FISH OR BOILED FOWL Add one hard cooked egg to white sauce No. 2. CHEESE SAUCE FOR VEGETABLES, OR TO SERVE ON TOAST Add one-third cupful of grated cheese or one-half cupful diced cheese to white sauce No. 2. OYSTER SAUCE TO SERVE ON TOAST OR WITH FISH Use half oyster liquor and half milk in white sauce No. 1. Add a half pint of oysters and allow these to cook two minutes in the sauce. TOMATO SAUCE 2 tablespoonfuls butter, bacon fat 1 cupful stewed strained tomato (canned or fresh) or vegetable fat % teaspoonful salt 2 tablespoonfuls flour % teaspoonful pepper Melt the fat, add the flour and stir until smooth. Pour in the stewed, strained tomato, stirring constantly until the mixture boils. Season and cook three minutes. The tomato should be flavored with a slice of onion, two cloves and a bay leaf while stewing. For a quick tomato sauce, use a good brand of tomato soup, already seasoned, strained and flavored. CREAM SOUPS FROM LEFT-OVERS Vegetable cream soups may be made from left-over vegetables combined with a white sauce base, using white sauce No. 1. The right proportion for a pint of soup is half a cupful of sifted vegetable pulp, a half cupful of water or vegetable juice, and a cupful of white sauce, with seasoning to taste. CREAM OF SPINACH SOUP 1 cupful of cooked spinach, canned Additional salt and pepper, or fresh, with the required juice if needed drained from it % teaspoonful grated nutmeg 2 cupfuls white sauce No. 1 Chop the spinach fine, then press through a sieve, with all the water that drains from it. Have two cupfuls of white sauce No. 1 ready in a saucepan or double boiler, add the spinach to it and season. The same recipe may be used for other cream soups, with the exception of the addition of certain seasonings. For example: CREAM OF GREEN OR CANNED PEA SOUP Omit the nutmeg and add, if possible, one teaspoonful of chopped mint. [97 | BAKED STUFFED FISH Baked stuffed fish garnished with sliced tomato and quar- tered lemon. CREAM OF CARROT SOUP Season with a tiny pinch of ground clove. CREAM OF POTATO SOUP Add one teaspoonful of chopped parsley and one-half teaspoonful of grated onion or onion juice. CREAM OF CAULIFLOWER SOUP Season with a tiny pinch of mace. QUICK SOUP STOCK Quick soup stock may be made by using a bouillon cube or one-half teaspoon- ful of meat extract to a cupful of boiling water. DRIED BEAN, SPLIT PEA OR LENTIL SOUP Soak one-half cupful of the dried vegetable overnight in cold water. In the morning, drain and put on to boil in a quart of cold water. Add a teaspoonful of chopped onion, a sprig of parsley or some celery leaves, and a little piece of salt pork, bacon, bacon rind well scrubbed, or a ham bone. Cover and simmer until the dried vegetable is tender. Then rub through a sieve everything that will pass through. Return to the pan, thin if necessary with a little stock or milk (this will depend on the amount of liquid evaporated from cooking—with slow boiling only a little will evaporate), season with salt and pepper to taste, and add, if desired thick, one tablespoonful of flour dissolved in a little cold water. If any is left over, reheat it the next day. BAKED STUFFED FISH Select a dry-fleshed fish, such as haddock or whitefish. Prepare a bread dressing (see Stuffing for Roast Fowl) and, after thoroughly cleaning, fill the stomach with the dressing. Fasten together with toothpicks passed through the flesh of the fish, and laced together with white string as a small boy laces his shoes. Place in a well oiled baking-pan and put strips of bacon or salt pork over the top of the fish, or, instead of this, use about two tablespoonfuls drippings or vegetable fat. Dust with salt and pepper, pour one cupful of water into the pan around the fish and bake until tender, about three-quarters of an hour for a three-pound fish. Baste every few minutes. For an especially savory effect, baste with strained, stewed tomato juice. Any remaining after cooking may be used as a sauce. FRIED PORGIES OR FLOUNDER Small flounders, porgies, or any other small fish, may be fried. Wash and dry them, rub them in corn-meal or flour. Melt three tablespoonfuls of fat in a frying-pan, lay the fish gently in it, cook until brown on one side, then turn and [98 | brown the other. Dust with salt and pepper and garnish with cut lemon and parsley. FISH CAKES 2 cupfuls mashed potatoes % teaspoonful pepper 1 cupful shredded salt codfish 1 egg, well beaten 1 tablespoonful butter or a substitute Salt, if needed Have the potatoes well mashed—cold cooked ones may be used, or they may be freshly boiled for the purpose—beat into them the butter, the fish shredded, the pepper and the egg. If the codfish is exceedingly salt, it should be freshened by placing it in a colander or sieve and running hot water from the faucet over it. Beat all thoroughly together and drop by tablespoonfuls into deep hot fat, or cook in a frying pan in which a little fat has been heated. Serve plain or with bacon or fried pork scraps. (See Principles of Cookery, section on Frying.) FRITTER BATTER % cupful flour % teaspoonful vegetable oil or }6 teaspoonful salt melted butter 1 egg % cupful water or milk Sift the flour and salt together, beat the yolk of the egg and add the water or milk to it, using this liquid to moisten the flour. Beat in the vegetable oil or butter, and just before serving fold in the white of the egg beaten stiff. Use for all kinds of fruit fritters, and fry in deep fat. (See section on Frying, Principles of Cookery.) APPLE FRITTERS Core and pare cooking apples. Cut into fairly thick rings, sprinkle with sugar and lemon juice, let stand for fifteen minutes, then dip into fritter batter and fry. MACARONI AND CHEESE 2 cupfuls white sauce No. 2 % cupful grated cheese % package macaroni Cook the macaroni in fast boiling, salted water, one teaspoonful salt to one quart water. Drain thoroughly, cut into convenient-sized pieces, and add to the white sauce. Stir in one-half of the grated cheese, pour into a baking dish, sprinkle the remainder of the cheese over the top, and brown in a hot oven. CREAMED VEGETABLES 1 cupful white sauce No. 2 2 cupfuls cooked vegetables, cut into dice Use canned or left-over vegetables, deliberately preparing enough for a meal, so that you will have some left over to cream for next day's dinner. Cauliflower, carrots, peas, yellow turnips, asparagus, celery and potatoes are all suitable for creaming. Cut into dice and heat in the white sauce. SCALLOPED VEGETABLES Prepare creamed vegetables as in the preceding recipe, turn into a baking-dish and brown in a hot oven. Two tablespoonfuls of buttered crumbs may be sprinkled over the top before baking. For scalloped vegetables au gratin, add one tablespoonful of grated cheese to the buttered crumbs. [99] To prepare buttered crumbs, melt two teaspoonfuls of vegetable fat in a frying pan and stir two tablespoonfuls of stale bread crumbs into it, so that they absorb the fat and become coated with it. BROILED HAMBURGER STEAK Season a pound of Hamburger with one teaspoonful of salt and one-fourth teaspoonful of black pepper. Mix it well, then place it on a meat board, and gently and lightly form it into an oblong cake about an inch thick. Heat the broiler very hot and rub it over well with suet, then place the Hamburger on the hot bars and broil twelve minutes, turning once, using a broad spatula or pancake turner. If desired, two tablespoonfuls of finely minced onion may be mixed with the meat. VEAL POT PIE 2 pounds meat About 1% pints water or stock 1 onion, sliced }4 teaspoonful grated lemon rind 1% teaspoonfuls salt or a few grains of mace % teaspoonful pepper Cut the meat into small pieces. Chops, shoulder, knuckle, or the best end of the neck may be used. Place in a saucepan with the onion and water, and bring slowly to boiling point. Add the seasonings, cover closely and simmer until the meat is tender—about one to one and a half hours. Twenty minutes before dinner- time put in the dumplings and cook, closely covered, for fifteen minutes. Serve with the meat in the center of the platter and the dumplings arranged around it. LAMB POT PIE Use lamb instead of veal, substituting one large carrot, cut into dice, and one tablespoonful of chopped parsley for the mace and lemon rind in the above recipe. BEEF POT PIE Use double the amount of onion and two stalks of celery cut into dice, or season with celery seed. DUMPLINGS 1 cupful flour % teaspoonful salt 1 teaspoonful baking powder About 3% cupful milk or water Sift together the flour, baking powder and salt; mix to a light dough with the milk or water, and drop by tablespoonfuls into the boiling stew. Cover closely and cook as directed. POT ROAST 3 pounds round of beef 3 or 4 small turnips 2 tablespoonfuls drippings or 2 tablespoonfuls flour vegetable fat 3 cupfuls water or stock 4 onions 1 teaspoonful salt 3 carrots % teaspoonful pepper Have the meat cut in a small thick piece rather than a large thin slice. Melt the vegetable fat in a frying-pan or iron kettle, place the meat in the hot fat and turn it about, so that it is browned on all sides. Lift it out of the pan, add the flour to the fat and stir about four minutes or until the flour is browned, then add the water or stock slowly, stirring until it boils. Replace the meat, cover and simmer for one hour. Add the salt and pepper, the onions, turnips and carrots, the latter cut in halves if very large. Continue to simmer (never to boil hard) until the meat has become tender, probably about two and one-half hours, add- ing a little more water from time to time, if much has evaporated. | 100 HAM BAKED IN MILK 1 thick slice of ham 3 cupfuls milk 2 tablespoonfuls flour % teaspoonful pepper If the ham is very salty, soak it for one or two hours in warm water. Then drain it and put it in a baking-pan, rub the flour and pepper over it, pour the milk around and bake in a slow oven (325 degrees Fahrenheit) about one hour. Serve with plain boiled or baked potatoes. PIE CRUST 1% cupfuls flour % cupful vegetable fat % teaspoonful salt About 9% cupful cold water Sift together the flour and salt, and rub the fat into it with the tips of the fingers until it is all blended and is the consistency of coarse bread crumbs. Moisten with the water, using a knife, a fork or the fingers for the mixing. Turn onto a floured board and roll out thin. This amount is sufficient for a two-crusted pie, or one large pie with the crust built up. Pastry is all the better for being made beforehand and allowed to chill in the refrigerator before using. When lining a pie plate with pastry, ease it into place. Do not stretch it, for if you do it will shrink during the baking. Trimmings and fragments of pastry left over from a pie can be used for little tartlets or turnovers. APPLE PIE Divide the pastry into two portions. Use one to line a pie-plate, then fill with apples, pared, cored and sliced thin. Sweeten with three-fourths of a cupful of sugar to six or eight apples; flavor with a little grated lemon rind or one-eighth teaspoonful cinnamon, and add three tablespoonfuls water. Roll out the re- maining pastry and cover the apples with it, being careful to moisten the edge of the lower crust with water, so as to make the two crusts stick together. Slash the top in a few places to let the steam escape, brush over with a little milk or water to glaze it, and bake in a moderate oven, 350 degrees Fahrenheit, for about forty minutes. LEMON MERINGUE PIE 1 cupful sugar 2 eggs 3 tablespoonfuis cornstarch J4 cupful lemon juice J% tablespoonful butter Grated rind of one small lemon Few grains salt Pie crust Line a pie-plate with pastry, and cover the bottom of it with cornmeal or beans to prevent the crust rising unevenly in the plate. Bake the crust and take out the filling which may be used over and over again. Or, if preferred, this crust may be eased onto the under side of a pie-plate, pricked on the edges, and baked upside down, which will give it the right shape after it is done. Mix the sugar, salt and cornstarch in a bowl, and pour the boiling water over it, stirring constantly. Then turn into a double-boiler and cook for three minutes. Add the butter, lemon rind and juice and the egg yolks, all beaten together, and cook a minute more. Cool, then pour into the crust which has been previously baked. Beat the whites of the eggs until stiff, add two tablespoonfuls of sugar and beat again. Then pile on top of the lemon filling and return for eight minutes to a cool oven, 325 degrees Fahrenheit, to brown and set the meringue. | 101 | FRUIT CUP AND SPONGE CAKE Baked in layers, then put together with whipped and sweetened cream. PLAIN SPONGE CAKE 3 eggs - J4 cupful cold water 1 cupful sugar 1 cupful flour - % teaspoonful salt 14 teaspoonfuls baking powder 2 teaspoonfuls grated lemon rind Beat the eggs, yolks and whites together, until light and foamy. Add the sugar and salt and continue beating until thick and creamy. Next put in the grated lemon rind and the cold water, and lastly the flour and baking powder sifted together. Pour into a cake-pan which has been well oiled, and bake in a very moderate oven, 325 degrees Fahrenheit, about forty to forty-five minutes. JELLY ROLL The above batter may be baked in a large shallow pan and turned out as soon as cooked onto a cloth sprinkled with sugar. Spread quickly with jelly or jam and roll it up at once. CHOCOLATE, ROLL Bake as for jelly roll. Spread thickly with chocolate frosting and roll up. FILLED SPONGE CUP CAKES Bake the batter in small muffin pans, hollow out the centers, put a spoonful of jam in each and cover with sweetened whipped cream for a dessert. Save the crumbs from the centers for a bread or stale cake pudding. CHARLOTTE RUSSE Stale sponge cake can be cut into strips to line small glasses, then filled with flavored, sweetened whipped cream for Charlotte Russe. PLAIN CAKE % cupful sugar % cupful milk }4 cupful butter or a substitute 1 teaspoonful flavoring extract 1 egg 1% cupfuls flour 1 teaspoonful baking powder % teaspoonful salt Beat the butter until light and creamy, add the sugar, then the flavoring and the egg, lightly beaten, the yolk and white together. Sift the flour, salt and baking powder together and add alternately with the milk, beating steadily. Bake in a well oiled cake-pan (or two layer cake-pans, if a layer cake is desired) in a moderately hot oven, 375 degrees Fahrenheit, for about forty minutes. | 102 | RAISIN CAKE Add to the above batter with the flour one-half cupful seeded raisins, cut into small pieces. COCOANUT CAKE Add to the above batter one-third cupful desiccated cocoanut. NUT CAKE Add to the above batter one-third cupful coarsely broken walnut meats. PLAIN FROSTING 2 tablespoonfuls heated milk or About 1% cupfuls sifted confec- hot water tioners' sugar 1 teaspoonful flavoring Combine the liquid and the flavoring, then stir in enough sugar to make it of the right consistency to spread. CHOCOLATE FROSTING Use the proportions given in the preceding recipe. Add to the sugar one and one-half squares of melted chocolate and one-half teaspoonful of melted butter. CHOCOLATE CAKE 34 cupful sugar 2 teaspoonfuls baking powder % cupful butter or substitute % teaspoonful salt 1 egg % teaspoonful vanilla flavoring % cupful milk 1% squares—ounces—melted 1 cupful flour chocolate Cream the sugar and butter until light, then add the egg, the yolk and white beaten together; next stir in the milk alternately with the flour, baking powder and salt sifted together. Add the chocolate melted over hot water and the flavor- ing. Beat hard, pour into a well oiled, small cake-pan and bake in a moderate oven, 350 degrees Fahrenheit, for about thirty minutes. GINGERBREAD 1 cupful molasses 1 teaspoonful baking soda % cupful sugar % teaspoonful salt }4 cupful melted vegetable fat 1 teaspoonful ground ginger 1 cupful water % teaspoonful ground cinnamon 3 cupfuls flour Mix together the molasses, sugar and melted fat; add the water, then the salt, flour, soda and spices sifted together. Beat, and bake in a well oiled pan about 40 minutes in a moderate oven, 350 degrees Fahrenheit. DOUGHNUTS - 2 cupfuls flour % teaspoonful grated nutmeg or 1% teaspoonfuls baking cinnamon powder 1 tablespoonful melted shortening % cupful sugar 1 small egg % teaspoonful salt 1 cupful milk Sift together all the dry ingredients. Beat the egg lightly, add the milk and the melted shortening, and mix these to a light dough. Turn out on a floured board, roll half an inch thick, cut out with a doughnut cutter and fry in deep, hot fat. (See section on Frying.) Sprinkle with confectioners' sugar as soon as well drained on crumpled paper. | 103 | RICE PUDDING 2 tablespoonfuls rice % teaspoonful salt . 3 cupfuls milk A slight dusting of cinnamon or 34 cupful sugar nutmeg 1 teaspoonful butter or vegetable fat Wash the rice thoroughly and put it in a baking dish with the sugar and salt. Add the milk and butter or vegetable fat, and bake very slowly (325 degrees Fahrenheit) for at least two hours, stirring two or three times during the first hour. After the last stirring, dust the cinnamon or nutmeg over the top. Serve hot or cold. TAPIOCA CREAM % cupful tapioca 3 tablespoonfuls sugar 1 cupful boiling water J% teaspoonful salt 1 cupful scalded milk 1 teaspoonful vanilla or any 1 egg desired flavoring extract Have the water in a double-boiler top boiling rapidly, and shake in the tapioca, stirring while adding. Cook over hot water (double-boiler) for ten minutes. Add the milk, sugar and salt, and continue to cook until the tapioca is clear. Add the yolk of the egg, beaten and mixed with a tablespoonful of milk, cook for two minutes more, and then pour the pudding over the stiffly beaten white of the egg, adding the flavoring at this time. VARIATIONS Add a half cupful of raisins, figs or dates to the tapioca when the milk is put in; in this case omit half the sugar. COFFEE TAPIOCA Use one cupful of left-over coffee in place of the water. SOFT CUSTARD 1% cupfuls milk - % teaspoonful salt 3 tablespoonfuls sugar % teaspoonful vanilla or other Yolks of 2 eggs desired flavoring Scald the milk in the top part of a double-boiler. Beat the yolks of the eggs with the sugar and salt and pour the scalded milk over them, beating continuously. Return to the double-boiler, and cook until the custard thickens, watching that it does not curdle. Cool and add the flavoring. For a cheaper custard, omit one egg yolk and add a tablespoonful of cornstarch moistened with two tablespoonfuls of cold milk. Add the one yolk of egg and sugar to this before pouring on the scalded milk. APPLE BETTY 3 large apples % cupful sugar 1% cupfuls bread crumbs % teaspoonful cinnamon Peel and core the apples and cut them into slices. Put a layer of these into a baking-dish; then sprinkle over a layer of the bread crumbs, sugar and cinnamon mixed together, continuing with more apples, then more of the bread crumb mix- ture, making the top layer of crumbs. Dot with butter, bake in a moderate oven, 350 degrees Fahrenheit, covered, for one-half hour; then remove the cover and bake ten minutes more, so as to allow the top to brown. Serve hot with cream, custard, marshmallow cream, or any desired sauce. | 104 | BAKED CUSTARD 2 cupfuls milk % teaspoonful salt 3 eggs % teaspoonful flavoring extract % cupful sugar Beat the eggs until light with the sugar. Then pour in the scalded milk, beating all the time. Add the salt and flavoring, and strain into an oiled baking-dish or into four custard cups. Set the cups in a baking pan partly filled with hot water, and bake in a moderate oven, 350 degrees Fahrenheit, until a knife when inserted into the custard comes out clean. It will take about thirty minutes. GELATINE WITH FRUIT Prepare one package of your favorite jelly powder by pouring over it the re- quired amount of boiling water. Let the jelly stand till partially cool, then pour a little of it into a mold which has been either oiled or moistened. Put a layer of fruit-sliced bananas, sections of oranges, cut-up peaches, grapes or any preferred fruit—add a little more jelly, more fruit and continue in this way until all is used. Set aside to chill; turn out and serve plain or with cream or custard. SPANISH CREAM 1 tablespoonful granulated gelatine % teaspoonful salt 1 pint milk % teaspoonful vanilla or any other 2 eggs desired flavoring extract % cupful sugar Soften the gelatine by letting it stand in the milk for ten minutes. Then bring to boiling point in a double-boiler. Add the sugar, and pour this mixture over the beaten yolks of the eggs. Return to the double-boiler and cook for about three minutes until thick like a custard, stirring constantly. Add the salt and extract, and pour at once over the stiffly beaten whites of the eggs. Turn into small molds which have been either moistened with cold water or rubbed with vegetable oil. Let stand till firm, about three hours, unmould and serve plain or with a garnish of preserved or canned fruit. - LEMON SAUCE 1 tablespoonful butter 1 teaspoonful grated lemon rind 1 tablespoonful flour or cornstarch Juice of half a lemon 1 cupful water Few grains salt 3 tablespoonfuls sugar Blend the butter and flour or cornstarch smoothly in a saucepan over a gentle heat. Add the water slowly, stirring constantly. Bring to boiling point and cook for three minutes, then add the sugar, salt, lemon juice and rind. ORANGE SAUCE Orange juice and rind may be substituted for the lemon, but the sauce must not be allowed to boil after the fruit is added. HARD SAUCE % cupful butter 1 tablespoonful boiling water % cupful powdered sugar Flavoring extract Cream the butter in a bowl until light, add half the sugar and half the water, then when these are well blended add the remaining sugar and water. When again light and creamy, add the flavoring and pile high in a dish. Use for flavoring nutmeg, cinnamon, lemon rind, orange rind or vanilla, ac- cording to the dessert for which the sauce is being used. | 105 | How to Cook Vegetables EGETABLES are another of our most important foods, for they furnish to the body not only minerals that help to build nerves and enrich the blood, starch in varying degrees, and bulk or roughage to help along digestion, but they are also rich in vitamines—the protective foods of which we learned in our talk on Menu Making. Vegetables are divided into a number of groups, as follows: Meat substitutes, which include dried beans, dried peas—such as split peas and cow peas and lentils. Starchy vegetables, which include both white and sweet potatoes, dasheens, COrn, etc. Bulky or roughage vegetables, which include all the salad plants, all greens, cabbage, onions, celery, etc. Vegetables rich in minerals, which include all those which are bulky, as well as carrots, water-cress and tomatoes. Watery vegetables, such as tomatoes, cucumbers, summer squash, musk- melons, etc. Flavor vegetables, such as green peppers, pimentoes and radishes, used largely for their pronounced taste. The way vegetables are cooked depends largely upon the class to which they belong. In any case the utmost care should be used to retain every bit of the food value. For this reason vegetables should be steamed whenever possible, prefer- ably, in a suitable steamer, or else in a colander covered and set over a kettle of boiling water. By this method none of the food value is lost in the cooking water. As many of the minerals lie next to the skin, it is best to avoid paring vegetables if it is possible to cook them with the skins on. In this case they should, of course, be thoroughly scrubbed before they are put on to cook, and the skins may easily be removed after the cooking process has been completed. In cooking vegetables there are a few general principles that should be considered. All vegetables, if to be boiled, should be started in boiling water, never in cold water. The water should contain a teaspoonful of salt to each quart. The vegetables should be boiled covered, so that the steam will help to cook them, ex- cept in case of onions, turnips and cabbage when the cover may be tilted a little to allow the fumes to escape, thereby avoiding so much cooking odor. If the water in which the vegetables are boiled is not used as a basis for a sauce to accompany them, it should be used up as a basis for soup. For this reason, as small an amount of water as possible should be used in cooking vegetables. Of course, sufficient water should be used to avoid danger of burning. Baking soda may be used in cooking very old beans or peas, as it helps to soften the fiber, but, whenever it is used, part of the natural coloring of the vegetable cooks out into the water. All vegetables should be cleaned before cooking and, unless they are old, should never be pared. To steam vegetables, scrub them well, remove any soft spots, dust the vege- tables with salt, place them in a steamer, cover them closely and steam until tender. This method is suitable for all vegetables of firm texture. In baking potatoes or other vegetables, scrub them well, then rub them over with a little fat before putting them in the oven, in order to keep the skins soft. In cooking greens, as spinach or beet-tops, wash them thoroughly two or three times in tepid water, then scald them with hot water to remove any remaining | 106] sand or grit. There will be so much moisture adhering to the leaves that it will be unnecessary to add any water in cooking them. The only necessary addition is three-fourths of a teaspoonful of salt to two quarts of greens. TIME-TABLE FOR COOKING VEGETABLES Vegetables Boiling or Steaming Baking Artichokes (Jerusalem). . . . . . . 40 to 50 minutes Asparagus. . . . . . . . . . . . . . . . . . 20 to 30 minutes Lima beans. . . . . . . . . . . . . . . . . 40 to 60 minutes String beans . . . . . . . . . . . . . . . . 45 to 60 minutes New beets . . . . . . . . . . . . . . . . . . 30 to 45 minutes 60 minutes Old beets. . . . . . . . . . . . . . . . . . . 3 to 4 hours Brussels sprouts. . . . . . . . . . . . . 20 to 30 minutes Cabbage. . . . . . . . . . . . . . . . . . . . 10 to 45 minutes Carrots. . . . . . . . . . . . . . . . . . . . . 20 to 30 minutes 40 minutes Cauliflower . . . . . . . . . . . . . . . . . 30 to 40 minutes Celery. . . . . . . . . . . . . . . . . . . . . . 30 to 40 minutes Corn. . . . . . . . . . . . . . . . . . . . . . . 7 to 12 minutes Greens . . . . . . . . . . . . . . . . . . . . . 30 minutes 1% hours Egg plant. . . . . . . . . . . . . . . . . . . 25 minutes 45 minutes Onions. . . . . . . . . . . . . . . . . . . . . 40 to 60 minutes 50 minutes to 194 hours Oyster plant. . . . . . . . . . . . . . . . 60 minutes Okra. . . . . . . . . -- - - - - - - - - - - . . 20 to 30 minutes Parsnips. . . . . . . . . . . . . . . . . . . . 60 minutes 194 hours Peas . . . . . . . . . . . . . . . . . . . . . . . 20 to 30 minutes Summer squash . . . . . . . . . . . . . 30 to 35 minutes Winter squash . . . . . . . . . . . . . . . 1% hours 2 hours (in shells) Turnips. . . . . . . . . . . . . . . . . . . . 45 to 60 minutes Tomatoes. . . . . . . . . . . . . . . . . . . 15 to 20 minutes 30 minutes The vegetables to be chosen for luncheon or dinner, and the way in which they are to be cooked, depends largely upon the rest of the meal. If, for instance, you are planning to have a small roast of beef or a meat-pie, and the gas, oil, or electric oven will be used, it is only common sense economy to cook the vegetables in the oven, along with the meat. If, on the other hand, you are preparing boiled beef or braised veal chops or something of that nature on the top of the range, the vegetables can frequently be cooked in the same utensil with the meat, or in a colander set over the kettle containing the meat, thus saving fuel, heat and time. (For directions for preparing vegetables in the oven see chapter on Short-Cuts in Cookery.) There is no better way of seasoning vegetables, when they are to be served plain, then with salt, pepper and butter. If the right amount of salt is used in the cooking water, it will usually be unnecessary to add any more. The amount of pepper per pint of cooked vegetables is one-eighth teaspoonful, and a table- spoonful of butter should be allowed. Making the Most of Left-Overs (All Measurements are Level) O matter how closely one buys, nor how carefully one prepares the food, N there are always some left-overs that must be utilized. And this is fortu- nate, for they may be used as a basis of dishes, both inexpensive and delicious, many of which are especially suitable for luncheon or supper while others may be planned for breakfast or dinner. The general groups of left-overs which are likely to accumulate in any house- hold are: BREADs such as crusts, ends of loaves, broken pieces, bread crumbs, odds and ends of muffins, corn bread, etc. CEREALs: left-over cooked cornmeal, hominy, rice, oatmeal, macaroni. FRUITs such as two or three table- spoonfuls of berries, a slice of pine- apple, half of a banana, half of an orange, a little canned fruit and juice, a few bits of stewed fruit, etc. VEGETABLEs such as a few cooked beets, two or three carrots, a table- spoonful or two of peas, one or two potatoes, a boiled onion, an ear of COrn, etc. - - LIVER TERRAPIN MEATS AND FISH: bits of chicken and In ramekins, an excellent way to utilize a left-over. the frame of a small roast chicken; the tail or tough end of steak, trimmings from chops, odds and ends of left-over roast meat; bits of broiled, baked or fried fish; bones from the roast. Just as we make over clothes with the smallest possible expenditure for new material, we must be careful in making up dishes from left-overs not to add a large number of expensive ingredients, for that is not true economy. In planning for two, the left-over is really a blessing; in fact, I know of no bet- ter way to save time and fuel than to cook at one time, when feasible, sufficient food for two meals. This can be done to advantage with meats, cereals, potatoes and some other vegetables, salad dressings and desserts. Left-overs of this kind, however, that are actually planned, are usually suffi- cient for the next meal with very little change; however, a few simple changes, which will make the dishes seem a little different from the food of the day before, will help to prevent any sensation of monotony. For instance, cauliflower that is served plain on Tuesday may be creamed for dinner on Wednesday; steak that is braised on one day may be chopped and scalloped for the next day's dinner. However, the use of the little odds and ends of left-overs, which I have enumerated, is rather a different matter and one that will call forth the imagination or creative ability to a pleasurable extent. After one has mastered the simple principles of cookery, one will frequently be able to put odds and ends together without the use of recipes. In the meantime, here are some suggestions for using left-overs from the different groups: % - à | CHOCOLATE BREAD PUDDING 1 cupful stale bread crumbs % teaspoonful vanilla 2 cupfuls scalded milk Few grains salt 1 square (ounce) chocolate or 2 table- % cupful sugar spoonfuls cocoa 1 egg | 108 | Pour the milk into a double-boiler top and let the bread stand in it for half an hour. Then stir in the chocolate, which should be grated, or the cocoa, which should be dissolved in a little hot water. Set over the bottom of the double-boiler and then cook the mixture until the milk is scalded, when it will have a thin film on the top. Beat the egg, salt, sugar and vanilla together in a pint-sized baking or pudding dish; stir the milk mixture thoroughly, pour it into the beaten egg and after stirring well set this dish into a pan. Pour hot water into the pan to the depth of an inch and a half, set the whole in the oven, which should be hot, 375 degrees Fahrenheit, and bake for about thirty-five minutes until the pudding is firm in the center. Serve either cold or warm with cream or top milk. CROUTONS Cut stale bread into inch squares and place in a pan which has been rubbed thoroughly with any good hard vegetable fat or oil. Sprinkle the bread lightly with salt and set in the oven until browned. The process will be quickened if the croutons are stirred occasionally. FRUIT CUP Fruit cup may be made of a mixture of canned or fresh left-over fruits, if one is certain that one of the fruits included is distinctly acid, as fresh pineapple or orange. It is unnecessary to give absolute directions for the making, as it is not necessary to observe exact proportions. The following combinations will prove delicious: 1. Sliced orange, strawberries and pineapple. 2. Blackberries, pineapple and peaches. 3. Shredded, cut-up prunes, orange and canned pears. The fruit should be mixed in a glass jar, a little sugar and a hint of lemon juice added, the cover replaced, and the jar set next the ice for several hours to chill. LIVER TERRAPIN 194 cupfuls left-over fried liver, diced % cupful boiling water % teaspoonful poultry seasoning % teaspoonful lemon juice % cupful chopped stuffed olives 1 hard cooked egg (optional) % teaspoonful minced parsley % teaspoonful paprika % teaspoonful salt % teaspoonful mustard 1 tablespoonful butter or bacon fat 1 tablespoonful flour Make a sauce of the butter, flour, water and seasoning. Add the olives, the egg chopped fine, and the liver. Transfer to a baking dish, cover with buttered crumbs, and bake until brown. CHEESE AND HAM TOAST To one cupful of white sauce No. 1, (See Fifty Staple Recipes), add one-half cupful left-over chopped ham, one half cupful of grated left-over cheese, one-fourth teaspoonful cayenne, and one teaspoonful Worcestershire sauce. Serve on toast. [109] % % EVERYDAY AFTERNOON TEA It looks like company, but why should not one have things “good enough for company,” every day? It is a pleasure to drop into this bride's home; the hospitality is so sincere and her administering of it is so simple. She has learned true home management. When You Entertain OU will enjoy entertaining in your new home, for it is always a source of Y happiness and inspiration to entertain one's friends, and to hear their exclamations of pride and astonishment at the lovely home you have made. You will thoroughly enjoy arranging your refreshments for the little parties and at-homes that you will give, for it will afford you every opportunity to display your wedding silver, trousseau linen and lovely china, and besides it will give your friends great pleasure to see their wedding gifts in actual use. No matter what kind of entertaining you expect to do, there are one or two un- derlying principles that should always be kept in mind. First, do not be formal, for informality is not only correct, but marks the only kind of entertaining that people really enjoy. Next to this comes simplicity, and if you are both informal and simple you will be the most priceless of all attributes to an entertainment, a rested, light-hearted hostess. In planning refreshments for all kinds of affairs, try to think up dishes which can be prepared ahead of time, so there will be no last-minute cooking. Always have your house entirely in order the day before, so that on the morning of the eventful day you merely have to dust it. There are different kinds of functions or affairs which can be given. [110] ENTERTAINING LARGE NUMBERS (All Measurements are Level) Under this heading we take in the house-warming, which may be in the form of a simple dance or old-fashioned progressive games. Receptions and formal afternoon teas are also included. Formal at-homes, where you have from fifteen guests up, should also be classified under this heading. The menu should be simple and the foods served buffet style in the dining-room. MENUS 1. Chocolate Cake Coffee with Whipped Cream 2. Grape Juice Sherbet Little Sponge Cakes 3. Chicken Salad Sandwiches Olives Cheese and Nut Sandwiches Whipped Cream Cake Coffee - 4. Fruit Salad Bread and Butter Sandwiches Chocolate Roll Coffee 5. Pineapple Punch Mocha Squares In serving buffet style the dining-table should be covered with a lace or em- broidered cloth that comes to within two or three inches of the edge, or a big central lace doily may be used, with smaller doilies at intervals on the table, on which plates of sandwiches or other foods may be placed. If punch is to be served, it should be in a bowl at one end of the table, together with the punch ladle and punch cups, or it may be in two large tall pitchers set on trays, one at each end of the table, the cups being grouped nearby. The sandwiches should be arranged in sandwich baskets, or on suitable, doily- covered plates. The cake should be cut and may be arranged on cake plates. The candies or salted nuts should be in small glass dishes. If coffee is served, it is customary to have it poured at the table by some dear friend. The punch should be served by a pretty girl. If a salad is provided, it may be arranged in small portions on a platter, each being placed on a lettuce leaf for easy service. Forks and plates should be set at the left of the person serving. The central decoration for a buffet-table may be tall lighted candles being placed at intervals about it. Candle shades are now rarely used, lighted tapers being the correct thing. The flowers should reflect the color of the dining-room decorations. Here are a few suggestions:– January. . . . . . . . . . . . . . . . . . . . Roses and pussywillows. February. . . . . . . . . . . . . . . . . . . This suggests Valentine’s Day, so use Valen- tine favors, hearts and cupids cut from crepe paper, etc., combined with a few flowers and bits of asparagus fern. March and April . . . . . . . . . . . . Tulips or daffodils, with sprays of green. May . . . . . . . . . . . . . . . . . . . . . . Flowering dogwood, apple blossoms and big bowls of violets. June . . . . . . . . . . . . . . . . . . . . . . . Garden flowers, roses or fleur-de-lis. July, August and September. These take care of themselves with masses of garden flowers, nasturtiums, asters, lark- spur, hollyhocks, etc., while wild flowers may also be used. October and November . . . . . . Chrysanthemums, autumn leaves and red berries. December. . . . . . . . . . . . . . . . . . Use Christmas decorations and combinations of red carnations with white narcissus and ferns. In serving a large number of guests, considerable food will have to be prepared. The following recipes are therefore proportioned for twenty-five. [111] PINEAPPLE PUNCH 3 cupfuls hot water 1% quarts ice water 1% cupfuls sugar 2 cans grated pineapple Juice 5 lemons Combine the sugar and hot water, and boil for ten minutes. Cool this syrup, then add the pineapple and lemon juice and pour it into the punch-bowl. Just before serving, pour in the ice water and stir well, then add a little cracked ice. This makes about forty glasses of punch. GRAPE JUICE SHERBET 1 quart bottle grape juice 1 cupful grated canned pineapple 1 pint boiling water Juice 1 orange 2 teaspoonfuls gelatine Juice 1 lemon 2% cupfuls sugar Let the gelatine stand for five minutes in the orange and lemon juice; combine the boiling water and sugar, add the gelatine, stir until dissolved, and pour into the can of the ice cream freezer. Cool, add the grape juice, then put on the cover, adjust the crank of the freezer and pack the can in three parts of crushed ice, alter- nating with one part of rock salt, until the can has been covered up. Turn the crank slowly at first, then more rapidly, until the mixture is frozen, which will take about fifteen minutes. Remove the crank and dasher, put on the top of the can, stop up the plug with a cork—unless there is an extra cover to be used for the purpose-pour off any accumulated salt water and cover up the can with crushed ice and a little rock salt. Throw over some heavy carpeting or burlap until the sher- bet is ready to be served. COCOANUT MACAROONS 4 eggs Few grains salt 1 scant cupful sugar 1% teaspoonfuls vanilla 2 tablespoonfuls melted butter or a 4 cupfuls rolled oats substitute 1 cupful desiccated cocoanut Beat the eggs until light and frothy, then beat in the sugar, the melted butter, the salt and flavoring. Stir in the rolled oats and cocoanut; the mixture will be very stiff. Drop it from a teaspoon onto well oiled dripping-pans or cooky sheets, shaping the little macaroons into symmetrical rounds and keeping them an inch and a half apart. Bake for about twelve minutes in a moderate oven, 350 degrees Fahrenheit, taking care that they do not burn on the bottom. % - - % % - - - - --~~ MAPLE BAVARIAN CREAM Garnished with sweetened whipped cream, dusted with chopped walnut meats. After-dinner coffee lurks in the background, [112 | Informal Afternoon Tea (All Measurements are Level) There is a real reason why the service of afternoon tea has become so popular! Every woman craves and needs a bit of rest and relaxation during the afternoon before cooking and serving the dinner. The work of the average man begins about eight, or later, in the morning, and lasts till five at night. The woman who is her own maid begins earlier and works later—and needs to pause between times, so that when evening comes she will not be too tired to be a happy com- rade and playmate. Remember, there is nothing so conducive to real happiness as abundant health, and this depends partly on the right amount of rest. Be- sides, it's fashionable to serve afternoon tea! - When it’s an everyday occurrence, the service should be quick and easy. This is possible if all the tea things are arranged in one place. An efficient method is to group on one of the pantry shelves, or in a corner of the china-closet, the equipment to serve six guests. This includes: 6 tea-cups and saucers Tea-pot Swinging tea-kettle and alcohol lamp Creamer Sugar bowl, filled with cut sugar Sugar tongs Lemon plate and lemon fork Tea-caddy, filled with tea 6 teaspoons 6 dessert plates 1 . dish 1 cake plate 1 decorated cookie box, full of home- 6 tea napkins made cookies Jam pot 1 bottle of denatured alcohol 1 box of matches In making out this list I have given the ideal utensils needed for charming service, but just because you do not happen to possess all of them does not mean that you cannot serve afternoon tea. However, ideals are good for us; they help us progress—otherwise we would stand still, for there would be no incentive to forge ahead. So you can gradually let your afternoon tea-shelf grow, so to speak. On the budget plan, a portion of your income will be left over for furnishings (see section on Home Finances), and you can add a bit of china now, or an odd bit of silver then. And, of course, your husband will love to help out on Christ- mas and birthdays and anniversaries! There are styles in afternoon tea equipment, just as in dresses or hats, so it is a good plan to look things over occasionally at your jeweler's and china shop. Suitable menus for an informal afternoon tea are: 1. Thin Bread and Butter Sandwiches Tea with slices of lemon or orange Nut Cake 2. Filled Sponge Cakes Tea 3. Oatmeal Macaroons Fudge Brownies - Tea When it is not advisable to give an at-home or reception, it is a pleasant plan to invite not more than twenty-five guests for an informal at-home. Out of this number one is sure to secure enough for a cozy time. When only a few guests are invited, this type of an at-home is similar in service to an informal afternoon tea, except that a dear friend of the hostess pours the tea or other beverage. All of the guests are served informally from the tea-table. The refreshments should be simple, only a little more elaborate than those suggested for informal afternoon teaS. | 113 | ROAST SALTED ALMONDS Shell the almonds, place them in a sauce-pan, cover them with cold water, bring to boiling-point, then drain and slip off the skins. Place the almonds in a dripping-pan, which has been thickly buttered, set in a moderate oven, 350 degrees Fahrenheit, and roast them until they are a light brown in color. They should be stirred occasionally, and a little salt should be sprinkled over them when they are sufficiently done. PRALINES 2 cupfuls light brown sugar 1 tablespoonful butter 34 cupful milk % teaspoonful vanilla }4 teaspoonful cream of tartar 34 cupful chopped nutmeats (Any kind except peanuts) Combine the sugar, milk and cream of tartar, in a medium-sized sauce-pan; bring to boiling point, then boil without stirring until a little, when dropped into cold water, forms a soft ball. Add the butter, stir well, then remove from the heat; cool until tepid and add the vanilla and nut-meats and beat until creamy. Drop in small rounds by means of a teaspoon on heavy waxed paper or slightly buttered plates. CHOCOLATE-DIPPED CONFECTIONS These may easily be made if you can secure dipping chocolate from a caterer or your grocer, or, if you cannot obtain this, by the use of milk chocolate. The chocolate should be melted in a double-boiler, then cooled until it begins to thicken a little. Into it may be dropped shelled nut-meats, small pointed crackers, bits of fruit cake, candied cherries, cubes of candied pineapple, plump raisins, or small dates stuffed with nuts. Each candy should be removed as soon as dipped, placed upon heavy-waxed paper and allowed to harden. A piece of twisted wire will facilitate the dipping process, or a fork or hat-pin may be used. ENTERTAINING A SMALLER NUMBER Smaller groups of guests are entertained at luncheons, dinners, chafing-dish suppers and at small evening affairs, where one has two or three tables of bridge or a few guests in for an evening of music. There is no more delightful way of entertaining your bridesmaids than at a little luncheon, while a dinner is especially suited to all the members of your wed- ding party because it is given at night when the men can arrange to come. A Luncheon to the Bridesmaids Use your prettiest luncheon set. The central decorations should be low, and no candles should be used at this time, as it is a day affair. Little fancy baskets of crepe paper, which you can make yourself, can hold the salted nuts. A place card should be laid at the left of each person's place to indicate where she is to sit. The following directions for setting a table for service without a maid apply to luncheons, dinners and suppers. Allow twenty inches of space for each person at the table—this is called a COVer. Lay a plate in the center of this space. This is the place plate and is left on the table until the main course is served. | 114 | – % - | - % LUNCHEON TO THE BRIDESMAIDS Here is a table set for a luncheon to the bridesmaids. The Centerpiece of pink roses is echoed in the single rose place flowers for each guest. The little old-fashioned dolls which act as place cards are dressed in pink crepe paper. The luncheon set is the very newest type with the long individual doilies for each person and a runner through the center of the table. The first course, fruit cup, is in position. Put the number of forks needed for the meal at the left in order of use, from left to right. Lay the spoons and knives at the right in their order of use, from right to left. If desired, when there is no maid, the silver needed for dessert may be placed above the plate. The water glass, or goblet (and goblets may be used at any meal except break- fast) should be placed at the tips of the knives. The bread and butter plate with the bread and butter spreader laid horizontally across the lower edge should be at the tips of the forks. The napkin folded over once, if large, triangular shaped if small, should be laid at the left. - All silver should be placed half an inch from the edge of the table. When the meal is announced the bread and butter should be on the bread and butter plates, the water glasses three-fourths full, and the first course be in position. In serving without a maid, the serving spoons and carving set (if one is used), may be placed at the right of the host, or whoever is to serve. The pile of plates, on which the portions for each guest are to be put, are at his left. The host usually serves the meat course, the hostess the salad and dessert courses. If the hostess is to pour the coffee at the table, the host serves the dessert, unless it is in individual portions. | 115| There is no reason why you should hesitate to entertain, even if you are not able to have a maid or to obtain any extra help. It is a very easy matter to plan simple meals. Be sure not to get over-tired. The prettiest type of dress to wear is a crisp organdie, dainty net, or something that looks as if it belonged to the house, and yet is dressed-up. Do not make apologies because you have no help-just get up, remove the plates to a nearby tea cart, roll them out into the kitchen at one trip, and bring back the next course on the tea cart, so you do not have many steps. Keep the tea cart near you, and on it have the water, bread and butter and other extras, so that you will not have to hop up to replenish the guests' plates. Crumb the table before serving the dessert. As far as possible have the food arranged, so that it can be served at the table. Let the guests pass their plates in the old-fashioned way. At a dinner it is customary to use a full-sized table cloth with a silence cloth underneath it. The method of laying the table and the service is the same. Re- member that in passing foods it is necessary to pass to the left and remove dishes either from the right or the left. If you have a maid, just teach her these two principles together with the fact that she must watch the water glasses and butter plates to see that the guests are constantly served. Show her, yourself, the right way to do everything, and you will find that she has all the instructions that are necessary to enable her to serve to a nicety. The following menus for these affairs are easy to carry out: THE BRIDESMAIDS” LUNCHEON Fruit Cup Chicken Croquettes Peas Creamed Potatoes Reheated Rolls and Butter Stuffed Tomato Salad with Mayonnaise Filled Sponge Cakes Coffee A LITTLE DINNER Quick Consomme (Made from Bouillon Cubes) Roast Chicken or Beef Olives Mashed Potatoes String Beans or Spinach Bread and Butter Jellied Fruit Salad Maple Mousse Oatmeal Macaroons Coffee CHAFING DISH SUPPER Creamy Welsh Rarebit on Hot Buttered Toast Fruit Salad Layer Cake Coffee | 116 | The following recipes for dishes given in the various menus will help out when company comes: (All Measurements are Level) MAYONNAISE (These proportions are for six) 1 egg % teaspoonful mustard 1 teaspoonful powdered sugar 1% cupfuls salad oil 34 teaspoonful salt 1% tablespoonfuls lemon juice % teaspoonful cayenne 1% tablespoonfuls vinegar Measure out the oil into a pitcher. Mix the dry ingredients, add the egg, beat till slightly thickened, and add the vinegar and lemon juice, gradually. Use an egg-beater of the wheel type and beat in the oil, a teaspoonful at a time. When thick, the oil may be added much more rapidly, care being taken to beat the mixture thoroughly after each addition. When done, a tablespoonful of boiling water should be beaten in. If stored in a glass jar and covered closely in a cool place, this will keep indefinitely. For mayonnaise to be served with fruit salad add one-fourth the quantity of stiffly whipped cream. FRENCH DRESSING FOR FRUIT SALADS Beat together three tablespoonfuls of oil, one tablespoonful lemon juice, a few grains salt, and one tablespoonful of tart jelly, melted. CHICKEN, TUNA FISH OR SALMON SALAD 2% cupfuls diced chicken, tuna fish or Few grains salt and pepper salmon Mayonnaise 34 cupful diced celery Lettuce - 2 tablespoonfuls French Dressing Parsley or pimentoes (See Principles of Cookery) Toss together the celery, meat or fish, the French dressing, salt, pepper and lettuce, and let chill for thirty minutes. Then add sufficient mayonnaise to bind the mixture. Arrange on a bed of lettuce, spread a little mayonnaise on top, and decorate with the pimentoes or parsley. FRUIT SALAD Various combinations of fruit may be used in making a fruit salad. In any case, they should be put together with French fruit salad dressing, and a little mayonnaise used as a garnish. Fruit salad should always be served on a bed of lettuce leaves. COMBINATIONS 1. 2 cupfuls diced pineapple 3. 2 cupfuls diced tart apples 1 sliced banana 34 cupful diced celery 1 cupful halved strawberries or % cupful raisins drained canned strawberries J4 cupful broken walnut meats 2. 1 cupful sliced orange (Do not add the nut meats until 1 cupful stoned, canned cherries ready to put the salad together.) 1 cupful bits of cut-up prunes JELLIED FRUIT SALAD Prepare half of any one of the fruit combinations given in the preceding recipe and transfer into individual molds which have been rinsed with cold water. Pre- pare once the recipe for a package of prepared orange or lemon gelatine, and, when | 117 | the mixture is cold and has begun to thicken, pour it into these molds, stirring up the fruit. Let the gelatine stand till hard, then unmold and serve with a garnish of mayonnaise, bits of maraschino or candied cherries and lettuce or parsley. A few halved and seeded Malaga or Tokay grapes may be added to any of these combinations. MAPLE BAWARIAN CREAM 34 cupful maple syrup 1 tablespoonful granulated gela- 3 egg yolks time, soaked in 1 pint cream, whipped % cupful cold water J4 teaspoonful vanilla Scald the syrup and pour slowly into the beaten egg yolks, whipping con- stantly. Return to a double boiler and cook until the mixture will coat the spoon like custard, then add the gelatine. Put in a cool place, and when the mixture begins to congeal fold in the cream, and let stand till stiff, in a mould prepared as directed. FUDGE BROWNIES 1 cupful white or brown sugar 34 cupful pastry flour % cupful butter or oleomargarine 2 eggs % cupful milk 2 squares (ounces) chocolate 34 cupful chopped hickory or walnut % teaspoonful salt In eat S 1 teaspoonful vanilla Cream the butter and sugar, add the milk, the eggs slightly beaten, the flour, salt and the chocolate melted; then add the nuts and vanilla. Spread one-third of an inch thick on a shallow pan. Bake fifteen minutes in a moderate oven, 350 degrees Fahrenheit, and cut in squares like fudge while still warm. It is a pretty plan to serve an informal chafing dish supper right on the big living-room table, using, of course, your electric chafing dish and toaster for such recipes as require them. (See section on Using Electrical Equipment.) Here is an opportunity for your husband to help actually prepare food for the guests. If you will only teach him how to make a rarebit, he will be the proudest husband in the neighborhood. MENUS FOR SIMPLE AT-HOMES 1. Entire Wheat Bread, Cream Cheese and Nut Sandwiches Green Pepper and Mayonnaise Sandwiches Fudge Brownies Tea 2. Olive Sandwiches Marmalade and Cream Cheese Sandwiches Sponge Cakes Tea 3. Little Apple Tarts Coffee 4. Cinnamon Toast Fruit Salad Tea The tea-table should be set in the living-room, ready for the arrival of the first guests. It should contain the swinging hot water kettle with the alcohol lamp, as many cups and saucers as can be conveniently arranged upon it, a sugar bowl containing cut sugar, sugar tongs, a pitcher of cream, a lemon plate filled with sliced lemon, a lemon fork, spoons laid upon the saucers, and the plates of cakes or sandwiches. If you happen to own a muffin stand, these dishes may be Set upon it. [118 In serving more than three or four guests it will be necessary to have the tea made in the pot in the kitchen, keeping it strong. When you begin to serve, this can be brought in and a little poured into the cup, being diluted as desired with boiling water from the swinging kettle. In case, however, only a few guests are to be served at a time, you can make the tea by using a silver tea-ball, into which you measure a half teaspoonful of tea to each two or three cupfuls. This tea-ball is placed in the cup and boiling water poured over it from the kettle, the ball being allowed to stand in the cup until the tea is sufficiently strong. Considerable trouble for both hostess and guests can be avoided if the sand- wiches and the cakes are so small that they do not necessitate the use of an extra plate. Napkins are not usually provided. - It is always permissible to serve candies or salted nuts at an at-home. In fact, it will go a long way toward establishing you as a successful hostess if you can make up some particularly delicious dainties of this kind and serve them on the day when your friends first come to call upon you formally. Here are some recipes for sweets that are easy to make, yet delicious: COCOANUT KISSES Beat an egg white stiff and stir in a half pound of shredded cocoanut and two cupfuls of sifted powdered sugar. Add a half tea-spoonful of vanilla, form the mixture into balls, laying them on a buttered baking pan, and bake them until browned in a slow oven, 300 degrees Fahrenheit. 2 COCOANUT KISSES Strips of plain cake, iced and decorated; and pineapple punch, all ready for evening refreshments or a porch party. | 119 | The Little Woman In It LTHOUGH you have made your home as beautiful, as clean and as com- A. fortable as you possibly can, what does it mean to your husband? How does he feel toward it? Would he rather be there than any other place on earth? Will he find it a source of joy and inspiration, with a happy atmosphere that will spur him on to real accomplishment? It's all going to depend on “The Little Woman In It.” The home is the background of your personality. He loves it because it is part of you, and because you care for it; he loves to add to its furnishings because it contributes to your joy and helps make a lovelier background for you. He feels in the home peace and rest and relaxation, together with a steadfast confidence in his ability that brings out the very best in him. That is, he feels this way if you are the right kind of a “little woman.” Many girls, as soon as they are married, feel that there is nothing more to be accom- plished; as if all striving and effort had ceased. To be sure, marriage is the greatest event in a woman's life, but it's just the beginning of a companionship that can be joyous beyond measure, if the woman does her part. To earn the man's respect, you will, of course, be a good housekeeper. That's your job, and it’s worth while doing well. Then, to keep his love and admiration you will be a fine cook. It's marvelous to see grouchiness and ill-temper dis- appear at the sight of a perfectly cooked meal. As a matter of fact, the man who is well fed—that means fed to keep well—by the directions given in this book is almost never cross. Nerves and a bad temper do not exist when a man is well. You are the center of the home. It will mean everything to him to see you invariably neat and dainty, and this is possible, even on cleaning day, if you only realize that it’s just as worth while to look pretty for your husband as it was when he was just your sweetheart. Be sure to include in your trousseau some pretty bungalow aprons and afternoon house-dresses, so that you will always look well-dressed about the house. And just a word more! Keep up with the times. Be as jolly as you were when you were engaged. Welcome his friends. Read the papers and magazines he likes, so that you can talk intelligently on the subjects in which he is interested. Always take time to really listen while he talks about business. It’s an incalculable help to a man to be able to talk things out. This is really thinking out loud, and many a man has accomplished marvels by talking out ideas to a wife who was a good listener. Remember you're not only lovers—you're pals and partners. Happiness can be built only on such a foundation, and, when it is securely laid on this basis, it is truly the pearl of great price. 5. | 120 | Afternoon Tea. . . . . . . . . . . . . . . 110 Equipment for Quick Service 113 Informal. . . . . . . . . . . . . . . . . . 113 Menus. . . . . . . . . . . . . . . . . . . . 113 Allowance for Wife. . . . . . . . . . . 8 Almonds; Salted Roast. . . . . . . 114 Aluminum. . . . . . . . . . . . . . . . . . 24 Care of . . . . . . . . . . . . . . . . . . . 30 or Enamel Ware. . . . . . . . . . . 24 Apple Betty. . . . . . . . . . . . . . . . . 104. Apple Fritters. . . . . . . . . . . . . . . 99 Apple Pie. . . . . . . . . . . . . . . . . . . 101 Apportioning an Income . . . . . . 6 “At Home” Menus. . . . . . . . . . . 118 Baked Custard . . . . . . . . . . . . . 105 Ham in Milk. . . . . . . . . . . . . . 101 Pudding, Plain. ... . . . . . . . . . 51 Stuffed Fish. . . . . . . . . . . . . . . 98 Baking . . . . . . . . . . . . . . . . . . . . 77 Powder Biscuits. . . . . . . . . . . 95 Time Table for . . . . . . . . . . . . 87 Balanced Dinner Menu. . .47–49–61 Luncheon Menu. . . . . . . . . . 47–49 Meal Combination. . . . . . . . 47–51 Meal Combination and Vege- tables to Use. . . . . . . . . . . . 106 Rations. . . . . . . . . . . . . . . . . . 47–49 Bathroom. . . . . . . . . . . . . . . . . . . 12 Color Scheme. . . . . . . . . . . . . . 12 Wall Paper. . . . . . . . . . . . . . . . 12 Batter; Fritter. . . . . . . . . . . . . . . 99 Bavarian; Maple Cream . . . . . . 118 Bean Soup. . . . . . . . . . . . . . . . . . 98 Bed Linens. . . . . . . . . . . . . . . . . . 20 Bedroom. . . . . . . . . . . . . . . . . . . . 16 Color Scheme. . . . . . . . . . . . . . 18 Curtains. . . . . . . . . . . . . . . . . . 18 llgs . . . . . . . . . . . . . . . . . . . . 14–18 Beef; Hot Pot en Casserole. ... 61 How Cut . . . . . . . . . . . . . . . . 89 or Vegetable Olives. . . . . . . . . 63 Pot Pie. . . . . . . . . . . . . . . . . . . 100 Sauces and Vegetables to Serve. . . . . . . . . . . . . . . . . . . 51 Betty; Apple. . . . . . . . . . . . . . . . 104 Biscuits; Baking Powder. . . . . . 95 Biscuit; Short Cake. . . . . . . . . . 96 Bleaching Clothes. . . . . . . . . . . . 35 Bluing Clothes. . . . . . . . . . . . . . . 33 Boiled Coffee. . . . . . . . . . . . . . . . 92 Boiled Lamb and Sauce. . . . . . . 51 and Vegetables. . . . . . . . . . . . 51 Potatoes. . . . . . . . . . . . . . . . . . 75, Boiling. . . . . . . . . . . . . . . . . . . . . 73 Boiling Clothes. . . . . . . . . . . . . . 33 Boston Brown Bread . . . . . . . . . 75 Brass; Care of . . . . . . . . . . . . . . . 30 Bread; Boston Brown. . . . . . . . 75 Entire Wheat. . . . . . . . . . . . . . 95 Ginger. . . . . . . . . . . . . . . . . . . . 103 ixer. . . . . . . . . . . . . . . . . . . . 94. Pudding, Chocolate . . . . . . . . 108 Stuffing for Meat or Poultry. 81 Bridesmaids' Luncheon . . . . . . . 116 Broiled Chops. . . . . . . . . . . . . . . 77 Hamburger Steak. . . . . . . . . . 100 Steak. . . . . . . . . . . . . . . . . . . . . 77 Broiling. . . . . . . . . . . . . . . . . . . . . 75 on Gas Range. . . . . . . . . . . . . 77 Pan with Oil Stove. . . . . . . . . 77 Time Table for . . . . . . . . . . . . 87 with Coal or Wood Range... 77 Broom Closet. . . . . . . . . . . . . . . 20–24. Brown Stew of Lamb. . . . . . . . . 59 General Index Brownies; Fudge. . . . . . . . . . . . . 118 Budget; Making a . . . . . . . . . . . 6 What It Is. . . . . . . . . . . . . . . . 6 Buying Groceries. . . . . . . . . . 43–45 Buying Meat and Fish. . . .45–88–89 Cake; Biscuit Short. . . . . . . . . . 96 Chocolate. . . . . . . . . . . . . . . . . Chocolate Roll. . . . . . . . . . . . . Coffee Cake from Roll Dough 95 103 Cocoanut Cocoanut Macaroons. . . . . . . 112 ish. . . . . . . . . . . . . . . . . . . . . . 99 Jelly Roll. . . . . . . . . . . . . . . . . 102 Nut: . . . . . . . . . . . . . . . . . . . . . 103 Plain. . . . . . . . . . . . . . . . . . . . . 102 Raisin. . . . . . . . . . . . . . . . . . . . 103 Sponge Cup, Filled . . . . . . . . 102 Sponge, Plain . . . . . . . . . . . . . 102 Care of Aluminum. . . . . . . . . . . 30 Brass. . . . . . . . . . . . . . . . . . . . . 30 Clothing. . . . . . . . . . . . . . . . . . 41 Closets. . . . . . . . . . . . . . . . . . 26 Copper. . . . . . . . . . . . . . . . . . . 30 Enameled Furniture. . . . . . . . 29 Floors. . . . . . . . . . . . . . . . . . . . 29 Furniture. . . . . . . . . . . . . . . . . 29 Hands after Dishwashing. . . 31 Ice Box. . . . . . . . . . . . . . . . . . . 26 Kitchen. . . . . . . . . . . . . . . . . . 22–26 Kitchen Furniture. . . . . . . . . 29 etals. . . . . . . . . . . . . . . . . . . . 30 Nickel. . . . . . . . . . . . . . . . . . . . 30 Oiled Floors. . . . . . . . . . . . . . . 29 Oiled Woodwork. . . . . . . . . . . 29 Oiled Furniture. . . . . . . . . . . . 29 Painted Floors. . . . . . . . . . . . . 29 Painted Furniture. . . . . . . . . . 29 Painted Woodwork. . . . . . . . . 29 Silver. . . . . . . . . . . . . . . . . . . . . 30 Sink. . . . . . . . . . . . . . . . . . . . . . 26 Stained Furniture. . . . . . . . . . 29 Stained Floors. . . . . . . . . . . . . 29 Stained Woodwork. . . . . . . . . 29 Steel. . . . . . . . . . . . . . . . . . . . . 31 Steel Knives. . . . . . . . . . . . . . . 31 Unfinished Floors. . . . . . . . . . 29 Unfinished Furniture. . . . . . . 29 Unfinished Woodwork. . . . . . 29 Upholstered Furniture. . . . . . 29 Varnished Furniture. . . . . . . . 29 Varnished Floors. . . . . . . . . . . 29 Varnished Woodwork. . . . . . . 29 Waxed Floors. . . . . . . . . . . . . 29 Woodwork. . . . . . . . . . . . . . . . 29 Woolens. . . . . . . . . . . . . . . . . . 41 Zinc. . . . . . . . . . . . . . . . . . . . . . 31 Carrot Soup; Cream of . . . . . . . 98 Cauliflower. . . . . . . . . . . . . . . . . . 98 Soup, Cream of . . . . . . . . . . . . 98 Ceilings. . . . . . . . . . . . . . . . . . . . . 10 Color Scheme. . . . . . . . . . . . . . 10 Kitchen. . . . . . . . . . . . . . . . . . . 22 Cereals. . . . . . . . . . . . . . . . . . . . . 85 Preparing in Fireless Cooker - - - - - - - - - - - - - - - - - - - - - - –86 Time Table for Cooking for Two. . . . . . . . . . . . . . . . . . . . 85 Charlotte Russe. . . . . . . . . . . . . 102 Cheese and Ham Toast. . . . . . . 109 Cheese and Macaroni. . . . . . . . . 99 Omelet. . . . . . . . . . . . . . . . . . . 94. Sauce for Vegetables or to Serve on Toast . . . . . . . . . Chicken Gravy. . . . . . . . . . . . . . 81 Chicken; How to Dress and Clean. . . . . . . . . . . . . . . . . . . Roasted . . . . . . . . . . . . . . . . . 51–79 Salad. . . . . . . . . . . . . . . . . . . . . 117 Sauces and Vegetables to Serve. . . . . . . . . . . . . . . . . . . 1 China. . . . . . . . . . . . . . . . . . . . . . 18 and Glass Selection. . . . . . . . . 18 Chocolate Bread Pudding. . . . . 108 Cake. . . . . . . . . . . . . . . . . . . . . 103 Dipped Confections. . . . . . . . 114 Frosting. . . . . . . . . . . . . . . . . . 103 Roll. . . . . . . . . . . . . . . . . . . . . . 102 Chops; Broiled. . . . . . . . . . . . . 77 Cleaning; House. . . . . -- - - - - - - - 25 Linoleum. . . . . . . . . . . . . . . . 30 Paint. . . . . . . . . . . . . . . . . . . . . 30 Rules, General. . . . . . . . . . . . . 25 Rugs. . . . . . . . . . . . . . . . . . . . . 25 System to Follow . . . . . . . . . 27–28 Walls and Woodwork. . . . . .29–30 Cleansers. . . . . . . . . . . . . . . . . . . 49 What They Are... . . . . . . . . . 49 Clothing. . . . . . . . . . . . . . . . . . . . 41 Care of . . . . . . . . . . . . . . . . . . . 41 Heavy Woolen. . . . . . . . . . . . . 41 Inspection of . . . . . . . . . . . . . . 41 Re-adjusting of . . . . . . . . . . . 28–41 Coal Range. . . . . . . . . . . . . . . . . 71 Broiling on. . . . . . . . . . . . . . . . 77 Cleaning of... . . . . . . . . . . . . . 71 Laying the Fire. . . . . . . . . . . . 71 Cocoa. . . . . . . . . . . . . . . . . . . . . . 93 Cocoanut Cake. . . . . . . . . . . . . . 103 Kisses. . . . . . . . . . . . . . . . . . . . 119 Macaroons. . . . . . . . . . . . . . . . 112 Coffee; Boiled . . . . . . . . . . . . . . . 92 Cake from Roll Dough . . . . . 95 Percolator. . . . . . . . . . . . . . . . . 92 Tapioca. . . . . . . . . . . . . . . . . . . 104. Color Scheme; Bathroom . . . . . 12 Bedroom. . . . . . . . . . . . . . . . . 12–18 Ceilings. . . . . . . . . . . . . . . . . . . 10 Dining Room. . . . . . . . . . 10–12–18 Hall. . . . . . . . . . . . . . . . . . . . . 10–16 Kitchen. . . . . . . . . . . . . . . . . . . 12 Living Room. . . . . . . . . . . . . 12–16 Wall Coverings. . . . . . . . . . . 12–14 Woodwork. . . . . . . . . . . . . . . . 10 Colored Goods; Washing. . . . . . 35 Cookery; Short Cuts. . . . . . . . . 57 Cooking; Balanced Rations. . .47–49 Making Good . . . . . . . . . . . . 47 Planning a Meal. . . . . . . 49–53–57 Planning to have Everything ready . . . . . . . . . . . . . . . . . . 86 Copper; Care of . . . . . . . . . . . . . 30 Cottage Pudding. . . . . . . . . . . . . Covering for Bathroom Walls... 12 for Bedroom Walls. . . . . . . . . 18 for Dining Room Walls. . . . 12–18 for Kitchen Walls. . . . . . . . . . 22 for Living Room Walls. . . . 12–16 Small Room Walls. . . . . . . . . 12 Cream; Maple Bavarian. . . . . . 118 of Carrot Soup . . . . . . . . . . . 98 of Cauliflower Soup . . . . . . . 98 of Pea Soup. . . . . . . . . . . . . . . 97 of Potato Soup. . . . . . . . . . . . 98 of Spinach Soup. . . . . . . . . . . 97 Soups from Left-Overs. . . . . . 97 Creamed Vegetables. . . . . . . . . . 99 Creamy Welsh Rarebit . . . . . . 55 Croquettes. . . . . . . . . . . . . . . . . . 83 General Rules for . . . . . . . . . . 83 | 121 | GENERAL INDEX—Continued Croquettes, Seasoning for . . . . . 83 Croutons. . . . . . . . . . . . . . . . . . . . 109 Crust; Pie. . . . . . . . . . . . . . . . . . . 101 Cup Cakes; Filled Sponge. . . . . 102 Fruit. . . . . . . . . - - - - - - - - - - - - 109 Curtains. . . . . . . . . . . . . . . . . . . . 16 Bedroom. . . . . . . . . . . . . . . . . . 18 Dining Room. . . . . . . . . . . . . . 18 Drapes . . . . . . . . . . . . . . . . . 12–16 Inner. . . . . . . . . . . . . . . . . 14–16–18 Kitchen. . . . . . . . . . . . . . . . . . 14–16 Living Room. . . . . . . . . . . . . . 16 Window . . . . . . . . . . . . . . . . . 14–16 Custard; Baked. . . . . . . . . . . . . . 105 Soft. . . . . . . . . . . . . . . . . . . . . . 104 Date Muffins. . . . . . . . . . . . . . . . 96 Decorations for the Dining Room. . . . . . . . . . . . . . . . . . 111 for the Home. . . . . . 10–12–14–111 Dinner Menu; Balanced. .47–49–61 Dining Room; Color Scheme - - - - - - - - - - - - - - - - - - - 10–12–18 Curtains. . . . . . . . . . . . . . . . . . 18 Decorations. . . . . . . . . . . . . . . 111 for Informal Breakfast. . . . . . 28 Rugs. . . . . . . . . . . . . . . . . . . . 14–18 Silver. . . . . . . . . . . . . . . . . . . . . 20 Dipped Chocolate Confections. 114 Dishwashing . . . . . . . . . . . . . . 31 Care of Hands After. . . . . . . . 31 Dissolvents... . . . . . . . . . . . . . . . 49 What They Are. . . . . . . . . . . . 49 Doughnuts. . . . . . . . . . . . . . . . . . 103 Drapes. . . . . . . . . . . . . . . . . . . 12–16 Dressing; French. . . . . . . . . . . . . 59 French Salad for Fruit. . . . . . 117 Mayonnaise. . . . . . . . . . . . . . . 117 Drying Clothes. . . . . . . . . . . . . . 33 Duck; Sauce and Vegetables to Serve. . . . . . . . . . . . . . . . . . . 51 How to Dress and Clean. . . . 79 Dumplings. . . . . . . . . . . . . . . . . . 100 Earthenware. . . . . . . . . . . . . . . . 24 and Glassware. . . . . . . . . . . . . Economizing Time in Getting a Meal with Minimum Work 57 Eggs; Soft Boiled . . . . . . . . . . . . Hard Cooked. . . . . . . . . . . . . . Poached . . . . . . . . . . . . . . . . . . 93 Poached with Tomato Sauce 93 Sauce for Boiled Fowl. . . . . . 97 Sauce for Fish. . . . . . . . . . . . . 97 Scrambled . . . . . . . . . . . . . . . . 93 Scrambled with Ham. . . . . . . 93 Scrambled with Tongue. . . . . 93 with Green Pepper. . . . . . . . . 55 Electric Range. . . . . . . . . . .39–53–71 Electrical Equipment. . . . . . . . 39–53 Electrical Equipment Menu. . . 55 Electricity. . . . . . .39–41–53–55–71 Electricity; for Cleaning. . . . . . 39 and the Help Problem. . . . . . 39 for Cooking. . . . . . . . . . . . . . . for Heating. . . . . . . . . . . . . . . for Laundry. . . . . . . . . . . . . . . 32 Store Demonstration. . . . . . . 39 Understanding of . . . . . . . . . . 41 Embroidery; Ironing of Thick. 33 Ironing of Thin. . . . . . . . . . . . 33 Enameled Furniture; Care of.. Enameled Woodwork; Care of. 29 Enamelware or Aluminum. . . 24 Entertaining; When You... 110–119 “At Home” 118 Bridesmaids’ Luncheon. .114–116 Bridesmaids' Luncheon, Table Service . . . . . . . . . . . . . . . . . 116 Informal Afternoon Tea. . . . 113 Informal Afternoon Tea Menu . . . . . . . . . . . . . . . . . . 113 Informal Afternoon Tea, Quick Service Equipment 113 Large Numbers . . . . . . . . . . . 111 Large Numbers, Dining Room Decorations. . . . . . . . . . . . . 111 Large Numbers Menu. . . . . . 111 Small Numbers. . . . . . . . . 106, 107 Entire Wheat Bread. . . . . . . . . . 95 Equipment; Electrical. . . . . . . . 53 Everyday Linens. . . . . . . . . . . . . 18 Expense; Fixed Items of . . . . . . 6 Fall and Winter Menus. . . . . . . 91 Fats. . . . . . . . . . . . . . . . . . . . . . . . 49 How to Measure. . . . . . . . . . . 84 What They Are... . . . . . . . . . . 49 Fat Frying; Temperature of Deep. . . . . . . . . . . . . . . . . . . . . 81 Fig; Muffins. . . . . . . . . . . . . . . . . 96 Pudding. . . . . . . . . . . . . . . . . . 67 Filled Sponge Cup Cakes . . . . . 102 Finances. . . . . . . . . . . . . . . . . . . . 6–8 Apportioning Income. . . . . . . 6–8 Fixed Items of Expense. . . . . 6–8 Making a Budget. . . . . . . . . . 6 Planning the Home. . . . . . . . . 6–8 Spent by Wife. . . . . . . . . . . . . 43 What Is a Budget. . . . . . . . . . 6 Wife's Allowance. . . . . . . . . . . 8 Fireless Cooker. . . . . . . . . . . . . . 65 How to Use. . . . . . . . . . . . . . . 65 Menu. . . . . . . . . . . . . . . . . . . . 67 Preparing Cereals in . . . . . . 85–86 What to Cook. . . . . . . . . . . . . 65 Fish; Baked Stuffed. . . . . . . . . . 98 Buying. . . . . . . . . . . . . . . . . . . 45 Cakes . . . . . . . . . . . . . . . . . . . 99 Fried Flounder . . . . . . . . . . . 98 Fried Porgies. . . . . . . . . . . . . . 98 Salad. . . . . . . . . . . . . . . . . . . . . 117 Sauce and Vegetables to Serve with . . . . . . . . . . . . . 5 with Egg Sauce. . . . . . . . . . . . 97 with Oyster Sauce. . . . . . . . . . 97 with Parsley Sauce. . . . . . . . . 97 Fixed Items of Expense. . . . . . . 6 Fixtures for Illumination. . . . . 12–14 Floors. . . . . . . . . . . . . . . . . . . . . 10–12 Cleaning Linoleum. . . . . . . . . 30 Coverings. . . . . . . . . . . . . . . . 16–18 Oiled. . . . . . . . . . . . . . . . . . . . . 29 Painted. . . . . . . . . . . . . . . . . . . 29 Removing White Spots. . . . . 30 Stained. . . . . . . . . . . . . . . . . . . 29 Unfinished. . . . . . . . . . . . . . . . 29 Varnished. . . . . . . . . . . . . . . . . 29 Waxed. . . . . . . . . . . . . . . . . . . . 29 Flounder or Porgies, Fried . . . . 98 French Dressing. . . . . . . . . . . . . Dressing for Fruit Salad. . . . 117 Fried Potatoes. . . . . . . . . . . . . 83 Fricandelles; Veal. . . . . . . . . . . . 63 Fried Porgies or Flounder. . . . . 98 Fritter; Batter. . . . . . . . . . . . . . . 99 Fritters; Apple. . . . . . . . . . . . . . 99 Frosting; Chocolate . . . . . . . . . . 103 Frosting; Plain. . . . . . . . . . . . . . 103 Fruit Cup. . . . . . . . . . . . . . . . . . . 109 Jellied. . . . . . . . . . . . . . . . . . . . 117 Salad. . . . . . . . . . . . . . . . . . . . . 117 Various Combinations. . . . . . 117 With Gelatine ... . . . . . . . . . . 105 Fruits to Select. . . . . . . . . . . . . . 45 Frying. . . . . . . . . . . . . . . . . . . . . 81–87 In Deep Fat. . . . . . . . . . . . . . . 81 Time Table for . . . . . . . . . . . . 87 Fudge Brownies. . . . . . . . . . . . . 118 Fundamentals in Selection of Wall Covering. . . . . . . . . . . . . 12 Furnishing the House. 10–12–14–16– . . . . 18–20–22–24–31–32–39–41 - - - - - - - - - - - - - - - - - - - - - - - 53–55 Furnishing; Bedroom . . . . . . .16–18 Dining Room. . . . . . . . . . . . . 14–18 Entrance Hall. . . . . . . . . . . . 10–16 Living Room. . . . . . . . . . . . . 12–14 the Kitchen. . . . . . . . 12–22–24–25 the Laundry. . . . . . . . . . . . . . . 32 with Labor Saving Devices 39–41 Furniture. . . . . . 10–12–14–16–18–20 and Lamp Shades. . . . . . . . . . 14 Care of . . . . . . . . . . . . . . . . . . . 29 Enameled. . . . . . . . . . . . . . . . . 29 for Small Rooms. . . . . . . . . . 12 Kitchen. . . . . . . . . . . . . . . . . . 22–24 Oiled. . . . . . . . . . . . . . . . . . . . . 29 Painted. . . . . . . . . . . . . . . . . . . 29 Stained. . . . . . . . . . . . . . . . . . . 29 Unfinished . . . . . . . . . . . . . . . . 29 Upholstered. . . . . . . . . . . . . . 14–29 Varnished. . . . . . . . . . . . . . . . . 29 What to Buy First. . . . . . . . . 16 Gas Range. . . . . . . . . . . . . . . . . . 69 Broiling. . . . . . . . . . . . . . . . . . . 77 Oven and Broiler. . . . . . . . . . . 69 Simmering Burner. . . . . . . . . 69 Gelatine with Fruit. . . . . . . . . . 105 Management. . . . . . . . . . . 27–28 Rules for Cleaning. . . . . . . . . Rules for Croquettes. . . . . . . For Removing Stains. . .32–35–37 Getting a Meal with Minimum Work . .51–53–57–65–85–86–87 Economizing Time. . . . . . . . . 57 How to Cook. . . . . . . . . . . . . . 57 How to Plan. . . . . . . . . . . . . . 57 How to Save Steps. . . . . . . . . 57 Use of Utensils. . . . . . . . . . . . 57 Ginger Bread. . . . . . . . . . . . . . . . 103 Glass. . . . . . . . . . . . . . . . . . . . . . . 20 Glassware; How to Clean . . . . . 20 and China Selection. . . . . . . . 18 and Earthenware. . . . . . . . . . 24 Graham Muffins. . . . . . . . . . . . . 96 Grape Juice Sherbet. . . . . . . . . . 112 Gravy; Chicken. . . . . . . . . . . . . . 81 Green Pea Soup; Cream of . . . . 97 Groceries; Buying. . . . . . . . . . . 43–45 Hall; Color Scheme . . . . . . . 10–16 U19 S. . . . . . . . . . . . . . . . . . . . 14–16 Ham; Baked in Milk . . . . . . . . 101 and Cheese Toast. . . . . . . . . . 109 Sauce and Vegetables to Serve. . . . . . . . . . . . . . . . . . . 51 Hamburger Steak; Broiled . . . 100 Hands; Care of After Dish- washing. . . . . . . . . . . . . . . . . . . 31 [122 | Hangings; for Windows Happiness; and Love Hard Cooked Eggs Harmonious Selection of Rugs Help Problem and Electricity A Real Business and House, the Difference. . .4–10 10–12–14–111 Finances, Planning Selecting Location House Cleaning Household Management; General How to Succeed. Household Linens Ice Box, Care of Ideal Kitchen Ideal Laundry Selecting Fixtures Selecting Shades Importance of Personal Selection Income; Apportioning the Informal Afternoon Tea. Inner Curtains - - - - - Inspection of Clothing Iron and Steel Thick Embroidery. Thin Embroidery Irish Stew; Lamb - - - - - - - - - - - - - - - - - - - - - - Javelle Water. Jellied Fruit Salad - - - - - - - - - - - - - - - - - - - Kisses; Cocoanut Kitchen; The and Laundry Tubs Broom Closet Care of the Icebox. . . . . . . . . Care of the Metals Care of the Sink Color Scheme. . . . . . . . . . . Furniture, Care of How to Wash Dishes. . . . . . . 18–20–24–45–43–45 - - - - - - - - - - - - - - Kitchen Utensils; Aluminum, Care of . . . . . . . . . . . . . . . . Aluminum or Enamelware 24 Utensils Brass; Care of . . . . . 30 Copper; Care of . . . . . . . . . . 30 Nickel; Care of... . . . . . . . . 30 Silver; Care of . . . . . . . . . . . 30 Steel; Care of . . . . . . . . . . . . 31 Steel and Iron . . . . . . . . . . . 24 Walls. . . . . . . . . . . . . . . . . . . . . 24 Woodwork. . . . . . . . . . . . . . . . 24 Knives; Care of Steel. . . . . . . . . 31 Labor Saving Devices 39–41–53–55 Lamb; Boiled and Vegetables. 51 Boiled and Sauce. . . . . . . . . . 51 Brown Stew of . . . . . . . . . . . . 59 How Cut. . . . . . . . . . . . . . . . . 89 Irish Stew. . . . . . . . . . . . . . . . . 73 Pot Pie. . . . . . . . . . . . . . . . . . . 100 Roast—Sauces and Vegetables to Serve. . . . . . . . . . . . . . . 51 Stew. . . . . . . . . . . . . . . . . . . . 59 Lamp Shades. . . . . . . . . . . . . . . . 14 and Furniture. . . . . . . . . . . . . 14 Laundry; The . . . . . . . . . . . 32–33–37 Furnishings. . . . . . . . . . . . . . . 32 How to do Actual Work . . .32–33 Planning for. . . . . . . . . . . . . . . 32 The Ideal . . . . . . . . . . . . . . . . 32 Tubs in Kitchen. . . . . . . . . . . 22 Use of Electricity. . . . . . 32–39–41 Left-Overs; Making the Most of 108 Soup, Cream of . . . . . . . . . . . . 97 Usual Accumulation of, How to Use... . . . . . . . . . . . . . . . 108 Lemon Meringue Pie. . . . . . . . . 101 Sauce. . . . . . . . . . . . . . . . . . . . 105 Lentil Soup. . . . . . . . . . . . . . . . . 98 Linens; Bed and Household . . . 20 Everyday Use. . . . . . . . . . . . . 18 Table. . . . . . . . . . . . . . . . . . . . . 18 Linoleum . . . . . . . . . . . . . . . . . . . 14 Cleaning. . . . . . . . . . . . . . . . . . 30 Liver; Terrapin. . . . . . . . . . . . . . 109 Living Room; Color Scheme - - - - - - - - - - - - - - - - - - - - 10–12–16 Curtains. . . . . . . . . . . . . . . . . . 16 Rugs. . . . . . . . . . . . . . . . . . . . 14–16 Location of Home; Selecting... 10 Love; and Beauty. . . . . . . . . . . . 4 and Happiness. . . . . . . . . . . . 4–120 and a Wife's Ambition 4–8–10–120 and a Wife's Duty . .4–8–10–120 of Your Home. . . . . . . . . . 4–8–120 of Your Husband . . . . . . . . . . 120 What is it . . . . . . . . . . . . . . . . 120 Luncheon to the Bridesmaids - - - - - - - - - - - - - - - - - - - 114–115–116 Macaroni and Cheese. . . . . . . . . 99 Macaroons; Cocoanut. . . . . . . . 112 Maid; her Gown. . . . . . . . . . . . . 28 Schedule of Work. . . . . . . . . . 28 Time Off. . . . . . . . . . . . . . . . . . 28 Making a Budget. . . . . . . . . . . . 6 Menus for Two. . . . . . . . . . . . Management of Household; General Routine. . . . . . . . . . 27–28 Maple Bavarian Cream . . . . . . . 118 Marketing. . . . . . . . . . . .43–45–88–89 Buying Groceries. . . . . . . . . . 45 Buying Meats. . . . . . . . . . . 88–89 Buying Meat and Fish. . . . . . 45 Buying Vegetables and Fruit 45 General Supplies. . . . . . . . . . . 45 GENERAL INDEX –Continued Marketing; Importance of Per- sonal Selection. . . . . . . . . . 43 System. . . . . . . . . . . . . . . . . . . 43 Your First Order . . . . . . . . . . 43 Mayonnaise; Salad Dressing. . . 117 Meals; Economizing Time in Getting a Meal. . . . . . . . . . 57 Fireless Cooker. . . . . . . . . . . . 65 Getting a Meal with Minimum Menu for Oven Meals. . . . . . 61 Menu for Steamer Meals. . . . 59 Planning. . . . . . . . . . . . . . . . . . 49 Use of Utensils with Minimum Work . . . . . . . . . . . . . . . . . . . Measure; how to. . . . . . . - - - - - - - 84 Measures and Weights. . . . . . . . 84 Measuring Fats. . . . . . . . . . . . . . 84 Meat; Buying. . . . . . . . . . . 45–88–89 Meat; Pan Broiling with Oil to Ve . . . . . . . . . . . . . . . . . . . . 77 Stuffing, Bread . . . . . . . . . . . . 81 Menu; A Little Dinner. . . . . . . 116 A Little Chafing Dish Supper 116 Balanced Dinner. . . . . . . 47–49–61 Balanced Luncheon. . . . . . . 47–49 Balanced Meal Combination - - - - - - - - - - - - - - - - - - - - - - –49 Electrical Equipment. . . . . . . 55 Fireless Cooker . . . . . . . . . . . . 67 for Bridesmaids’ Luncheon --- - - - - - - - - - - - - - - - 114–115–116 CTS. . . . . . . . . . . . . . . . . . . . 111 for Informal Afternoon Tea. 113 for Simple “At Home” 118 for Two. . . . . . . . . . . . . . . . . . . 47 for a Week in Fall and Winter. . . . . . . . . . . . . . . . . . for a Week in Spring and Summer. . . . . . . . . . . . . . . . Oven Meals. . . . . . . . . . . . . . . 61 Steamer Meals. . . . . . . . . . . . 59 Metals; Care of . . . . . . 26–29–30–31 Aluminum . . . . . . . . . . . . . . . . 30 Brass. . . . . . . . . . . . . . . . . . . . . 30 Copper. . . . . . . . . . . . . . . . . . . 30 Nickel. . . . . . . . . . . . . . . . . . . . 30 Silver. . . . . . . . . . . . . . . . . . . . . 30 Steel. . . . . . . . . . . . . . . . . . . . . 31 Steel Knives. . . . . . . . . . . . . . . 31 Zinc. . . . . . . . . . . . . . . . . . . . . . 31 Method of Illumination. . . . . . . 14 Miscellaneous Kitchen Supplies 25 Muffins; Date . . . . . . . . . . . . . . 96 Fig. . . . . . . . . . . . . . . . . . . . . . . 96 Graham . . . . . . . . . . . . . . . . . . 96 Nut: . . . . . . . . . . . . . . . - - - - - - 96 Plain. . . . . . . . . . . . . . . . . . . . . 96 Nickel; Care of . . . . . . . . . . . . . . 30 Nut Cake. . . . . . . . . . . . . . . . . . . 103 Muffins. . . . . . . . . . . . . . . . . . . 96 Oil Stove. . . . . . . . . . . . . . . . . . . 71 Pan Broiling. . . . . . . . . . . . . . 77 Oiled Floors; Care of . . . . . . . . . 29 Furniture; Care of . . . . . . . . . 29 Woodwork; Care of . . . . . . . . 29 Olives; Beef or Veal. . . . . . . . . . 63 Omelet; Plain . . . . . . . . . . . . . . 93 with Cheese. . . . . . . . . . . . . . . 94. with Ham. . . . . . . . . . . . . . . . . 93 with Parsley. . . . . . . . . . . . . . 93 with Tongue. . . . . . . . . . . . . . 93 Orange Sauce. . . . . . . . . . . . . . . . 105 [123 | GENERAL INDEX-Continued Orange Snowballs. . . . . . . . . . . . 59 Oven Meals. . . . . . . . . . . . . . . . . 61 Menu. . . . . . . . . . . . . . . . . . . . 61 Oyster Sauce to Serve on Toast or with Fish. . . . . . . . . . . . . . . 97 Paint; Cleaning. . . . . . . . . . . . . . Over Plaster. . . . . . . . . . . . . . . 12 Painted Floors; Care of . . . . . . . Furniture; Care of . . . . . . . . Walls; Care of . . . . . . . . . . . . . 12 Kitchen Walls; Care of . . . . . Woodwork; Care of . . . . . . . . Pan Broiling with Oil Stove. . . 77 Paper; Wall. . . . . . . . . . . . . . . . . 22 Parsley Omelet. . . . . . . . . . . . . . 93 Sauce for Fish. . . . . . . . . . . . . 97 Pea Soup; Cream of . . . . . . . . . . 97 Cream of Split. . . . . . . . . . . . . 98 Percolator Coffee. . . . . . . . . . . . 92 Pie; Apple . . . . . . . . . . . . . . . . . . 101 Beef Pot. . . . . . . . . . . . . . . . . . 100 Crust. . . . . . . . . . . . . . . . . . . . . 101 Lamb Pot. . . . . . . . . . . . . . . . . 100 Lemon Meringue. . . . . . . . . . . 101 Veal Pot. . . . . . . . . . . . . . . . . . 100 Pineapple Punch. . . . . . . . . . . . . 112 Plain Baked Pudding. . . . . . . . . 51 Cake. . . . . . . . . . . . . . . . . . . . . 102 Frosting. . . . . . . . . . . . . . . . . . 103 Muffins. . . . . . . . . . . . . . . . . . . 96 Omelet. . . . . . . . . . . . . . . . . . . 93 Sponge Cake. . . . . . . . . . . . . . 102 Planning Home Finances. . . . . . 6–8 Planning Laundry in Home. ... 32 Planning so that Everything will be Done at one Time. .. 86 Porgies; Fried. . . . . . . . . . . . . . . 98 Pork; How to Cut. . . . . . . . . . . 88 Sauce and Vegetables to Serve 51 Pot; Beef en Casserole. . . . . . . . 61 Pot Pie; Beef. . . . . . . . . . . . . . . . 100 Lamb . . . . . . . . . . . . . . . . . . . . 100 Veal. . . . . . . . . . . . . . . . . . . . . . 100 Pot Roast. . . . . . . . . . . . . . . . . . . 100 Potatoes, Boiled. . . . . . . . . . . . . 75 French Fried . . . . . . . . . . . . . . 83 Potato Soup; Cream of . . . . . . . 98 Poultry; Gravy for Roast. . . . . 81 How to Dress and Clean. ... 79 Pralines. . . . . . . . . . . . . . . . . . . . . 114 Problem; Help. . . . . . . . . . . . . . . 28 and Electricity. . . . . . . . 39–53–55 Protectives. . . . . . . . . . . . . . . . . . 49 What They Are... . . . . . . . . . . 49 Proteins. . . . . . . . . . . . . . . . . . . 49 What They Are... . . . . . . . . . . 49 Pudding; Apple Betty. . . . . . . . 104. Baked Custard . . . . . . . . . . . . 105 Chocolate Bread. . . . . . . . . . . 108 Coffee Tapioca. . . . . . . . . . . 104. Cottage. . . . . . . . . . . . . . . . . . . 77 ig. . . . . . . . . . . . . . . . . . . . . . . 67 Plain Baked. . . . . . . . . . . . . . . 51 Plain Baked, and Sauce to Serve. . . . . . . . . . . . . . . . . . . 51 Rice. . . . . . . . . . . . . . . . . . . . . . 104. Soft Custard. . . . . . . . . . . . . . 104. Steamed . . . . . . . . . . . . . . . . . . 51 Steamed and Sauce to Serve. 51 Tapioca Cream. . . . . . . . . . . . 104. Tapioca Cream Variation. . 104 Punch; Pineapple . . . . . . . . . . . . 112 Purchasing Meats. . . . . . . . . . . 88–89 Cuts of Beef. . . . . . . . . . . . . . . Purchasing Meats Cuts of Pork. . . . . . . . . . . . . . 88 Cuts of Veal. . . . . . . . . . . . . . . 88 Quick Soup Stock. . . . . . . . . . . . 98 Raisin Cake. . . . . . . . . . . . . . . . . 103 Range, Coal or Wood. . . . . . . . . 71 Electric. . . . . . . . . . . . . . . 39–53–71 Gas. . . . . . . . . . . . . . . . . . . . . . 69 Oil. . . . . . . . . . . . . . . . . . . . . . . 71 Rarebit; Welsh Creamy. . . . . . 55 Rations; Balanced . . . . . . . . . . 47–49 Readjusting of Clothing. . . . . 28–41 Removing Stains. . . . . . . . . . . . . 7 During Laundrying. Removing White Spots from Floors. . . . . . . . . . . . . . . . . . 30 Woodwork. . . . . . . . . . . . . . . . 30 Rice Pudding. . . . . . . . . . . . . . . . 104. Roast; Chicken. . . . . . . . . . 51–67–79 and Sauce to Serve. . . . . . . 51 and Vegetables to Serve. . . 51 Duck. . . . . . . . . . . . . . . . . . . . 51–79 and Sauce to Serve. . . . . . . 51 and Vegetables to Serve... 51 amb . . . . . . . . . . . . . . . . . . . . 51 and Sauce to Serve. . . . . . . 51 and Vegetables to Serve... 51 Ot. . . . . . . . . . . . . . . . . . . . . 100 Poultry Gravy. . . . . . . . . . . . . 81 Salted Almonds. . . . . . . . . . . . 114 Turkey. . . . . . . . . . . . . . . . . . 51–79 and Sauce to Serve. . . . . . . 51 and Vegetables to Serve... 51 Roasting. . . . . . . . . . . . . . . . . . . . 79 Time Table for . . . . . . . . . . . . 87 Roll; Chocolate. . . . . . . . . . . . . . 102 Jelly. . . . . . . . . . . . . . . . . . . . . 102 Rolls. . . . . . . . . . . . . . . . . . . . . . . 95 Rugs. . . . . . . . . . . . . . . . . . . 14–16–18 Bedroom. . . . . . . . . . . . . . . . . 14–16 Cleaning. . . . . . . . . . . . . . . . . . 25 Dining Room. . . . . . . . . . . . . 14–18 Hall. . . . . . . . . . . . . . . . . . . . . 14–16 Harmonious Selection of . . . . 14 Kitchen.... . . . . . . . . . . . . . . . 24 Living Room. . . . . . . . . . . . . 14–16 Rules for Croquettes, General... 83 for Cleaning, General. . . . . . . 25 Russe, Charlotte. . . . . . . . . . . . . 102 Salad; Chicken . . . . . . . . . . . . . . 117 Fruit. . . . . . . . . . . . . . . . . . . . . 117 Fruit, Various Combinations 117 Jellied Fruit. . . . . . . . . . . . . . . 117 Salmon. . . . . . . . . . . . . . . . . . . 117 Tuna Fish. . . . . . . . . . . . . . . 117 Salad Dressing; French . . . . . 59 French for Fruit Salad. . . . . . 117 Mayonnaise. . . . . . . . . . . . . . . 117 Salted Roast Almonds. . . . . . . . 114 Sauce and Vegetables to Serve; with Beef. . . . . . . . . . . . . . . . . with Chicken. . . . . . . . . . . . . . 51 with Duck. . . . . . . . . . . . . . . . 51 with Fish. . . . . . . . . . . . . . . . 51–97 with Ham. . . . . . . . . . . . . . . . . 51 with Boiled Lamb. . . . . . . . . . 51 with Roast Lamb . . . . . . . . . . 51 with Pork. . . . . . . . . . . . . . . . . 51 with Sausage. . . . . . . . . . . . . . 51 with Turkey. . . . . . . . . . . . . . 51 Sauce; Egg for Boiled Fowl. . . . 97 Egg for Fish . . . . . . . . . . . . . . 97 for Plain Baked Pudding.... 51 Sauce for Steamed Pudding. .. 51 Hard. . . . . . . . . . . . . . . . . . . . . 105 Lemon. . . . . . . . . . . . . . . . . . . . 105 Medium White, Thick; No. 2 96 Orange. . . . . . . . . . . . . . . . . . . 105 Oyster to Serve with Fish or on Toast . . . . . . . . . . . . Parsley for Fish. . . . . . . . . . . . 97 Thick White, No. 3 . . . . . . . . 97 Thin White, No. 1. . . . . . . . . 96 Tomato. . . . . . . . . . . . . . . . . . . 97 Sausage; Sauce and Vegetables to Serve. . . . . . . . . . . . . . . . 51 Scalloped Vegetables. . . . . . . . . 99 Schedule or Work for Maid. . . 28–39 Seasoning for Croquettes. . . . . . 83 Selecting Fixtures for Illumin- ation . . . . . . . . . . . . . . . . . . . 14 Selection of Fruit. . . . . . . . . . . . 45 Location for a Home. . . . . . . 10 Rugs. . . . . . . . . . . . . . . . . 14–16–18 Wall Covering. . . . . . . . . . . . 12–14 Setting Colors in Washing Clothes. . . . . . . . . . . . . . . . . Shades; for Illumination. . . . . 12–14 Lamp. . . . . . . . . . . . . . . . . . . . 14 Lamp and Furniture. . . . . . . 14 Sherbet; Grape Juice. . . . . . . . . 112 Short Cake; Biscuit. . . . . . . . . . 96 Short Cuts in Cookery. . . . . . . . 57 Silks; Ironing of... . . . . . . . . . . . . 33 Silver. . . . . . . . . . . . . . . . . . . . . . . 20 Care of . . . . . . . . . . . . . . . . . . . 30 Dining Room. . . . . . . . . . . . . . 20 Simmering. . . . . . . . . . . . . . . . . . 73 Burner, Use of... . . . . . . . . . . 69 Snowballs; Orange. . . . . . . . . . . 59 Soft Boiled Eggs. . . . . . . . . . . . . 94. Soft Custard . . . . . . . . . . . . . . . . 104 Soup; Cream from Left-Over . . 97 Cream of Carrot. . . . . . . . . . . 98 Cream of Cauliflower. . . . . . . 98 Cream of Canned Pea. . . . . . 97 Cream of Green Pea. . . . . . . . 97 Cream of Potato. . . . . . . . . . . 98 Cream of Spinach... . . . . . . . . 97 Dried Bean, Split Pea or Lentil . . . . . . . . . . . . . . . . . . 98 Quick Stock... . . . . . . . . . . . . 98 Spanish Cream. . . . . . . . . . . . . . 105 Spinach Soup; Cream of . . . . . . 97 Split Pea Soup. . . . . . . . . . . . . . . 98 Sponge Cup Cakes; Filled. . . . . 102 Sponge Cake; Plain . . . . . . . . . . 102 Spring and Summer Menus . . . . 90 Stained Floors; Care of . . . . . . 29 Furniture; Care of . . . . . . . . . 29 Woodwork; Care of . . . . . . . . . 29 Stains; Removing. . . . . . . . 32–35–37 To Remove During Launder- ing. . . . . . . . . . . . . . . . . . . . . 32 Starches. . . . . . . . . . . . . . . . . . . . 49 What They Are... . . . . . . . . . 49 Starching Clothes. . . . . . . . . . . . 33 Steak; Broiled . . . . . . . . . . . . . . 77 Broiled Hamburger. . . . . . . . 100 Steamed Pudding. . . . . . . . . . . . 51 Sauces to Serve. . . . . . . . . . . . 51 Steamer Meals; How to Cook. 59 Menu. . . . . . . . . . . . . . . . . . . . 59 Steaming. . . . . . . . . . . . . . . . . . . 75 Time Table for . . . . . . . . . . . . 87 Steel; Care of. . . . . . . . . . . . . . . 31 Knives, Care of . . . . . . . . . . . . 31 Steel and Iron Ware. . . . . . . . . . 24 Stew; Lamb . . . . . . . . . . . . . . . . 59 [124 | GENERAL INDEX—Continued Stew; of Lamb, Brown of Lamb, Irish. . . . . . . . . . . . . 73 Stuffed Baked Fish. . . . . . . . . . . Stuffing; Bread for Meat or Poultry. . . . . . . . . . . . . . . . . 81 Summer and Spring Menus. . . 90 Sweets. . . . . . . . . . . . . . . . . . . . . . 49 What They Are... . . . . . . . . . 49 System in Marketing. . . . . . . . 43–45 of Illumination. . . . . . . . . . . 12–14 to Follow in Cleaning. . . . . . . 28 Systematizing Work in House- hold Management. . . . . . .27-28 Table Linens. . . . . . . . . . . . . . . . 18 Ironing of... . . . . . . . . . . . . . . 33 Tapioca; Coffee. . . . . . . . . . . . . 104. Cream. . . . . . . . . . . . . . . . . . . . 104 Tea. . . . . . . . . . . . . . . . . . . . . . . . 92 Terrapin; Liver . . . . . . . . . . . . . 109 Time Table for Baking. . . . . . . 87 Broiling. . . . . . . . . . . . . . . . . . . 87 Cooking Cereals for Two. . . . 85 Cooking Vegetables. . . . . . . . 107 Frying. . . . . . . . . . . . . . . . . . . . 87 Roasting. . . . . . . . . . . . . . . . . . 87 Steaming . . . . . . . . . . . . . . . . 87 Tinware. . . . . . . . . . . . . . . . . . . . 24 Toast, Cheese and Ham . . . . . . 109 Tomato Sauce. . . . . . . . . . . . . . . 97 Tongue Omelet. . . . . . . . . . . . . . 93 Tonics. . . . . . . . . . . . . . . . . . . . . . 49 What They Are... . . . . . . . . . 49 Tuna Fish Salad. . . . . . . . . . . . . 117 Turkey. . . . . . . . . . . . . . . . . . . . 51–79 Sauce and Vegetables to Serve 51 How to Dress and Clean.... Unfinished Floors; Care of.... 29 Furniture; Care of. . . . . . . . . 29 Woodwork; Care of . . . . . . . . Upholstered Furniture; Care of 29 Use of Electrical Equipment. . - - - - - - - - - - - - - - - - - - - - 39–53–55 Utensils; How to Wash. . . . . . . 31 Kitchen..... . . . . . . . . . . . . . 24–25 Varnished Floors; Care of . . . . 29 Furniture; Care of... . . . . . . 29 Woodwork; Care of . . . . . . . . 29 Veal or Beef Olives... . . . . . . . . 63 Fricandelles . . . . . . . . . . . . . . 63 How Cut. . . . . . . . . . . . . . . . . 89 Pot Pie. . . . . . . . . . . . . . . . . . . 100 Irish Stew. . . . . . . . . . . . . . . . . 73 Vegetables; Creamed . . . . . . . . . 99 How to Cook. . . . . . . . . . . . . . 106 and Sauces to Serve with Beef. . . . . . . . . . . . . . . . . . . . 51 and Sauces to Serve with Chicken. . . . . . . . . . . . . . . . 51 and Sauces to Serve with Boiled Lamb . . . . . . . . . . . . 51 and Sauces to Serve with uck. . . . . . . . . . . . . . . . . . . 51 and Sauces to Serve with Fish. . . . . . . . . . . . . . . . . . . 51–97 and Sauces to Serve with Ham. . . . . . . . . . . . . . . . . . . 51 and Sauces to Serve with Pork. . . . . . . . . . . . . . . . . . . 51 and Sauces to Serve with Roast Lamb. . . . . . . . . . . . . 51 and Sauces to Serve with Sausage. . . . . . . . . . . . . . . . . 51 and Sauces to Serve with Turkey. . . . . . . . . . . . . . . . . 51 Meals. . . . . . . . . . . . . . . . . . 106 TimeTable for Cooking. . . . . 107 to Select. . . . . . . . . . . . 45–106–107 Cauliflower. . . . . . . . . . . . . . . . 67 Scalloped. . . . . . . . . . . . . . . . . 99 Walls. . . . . . . . . . . . . . . . . . . . . . . 10 Cleaning. . . . . . . . . . . . . . . . . 29–30 Kitchen. . . . . . . . . . . . . . . . . . . 22 Paint Over Plaster. . . . . . . . . 12 Painted . . . . . . . . . . . . . . . . . . 12 Paper. . . . . . . . . . . . . . . . . . . . 22 Unfinished . . . . . . . . . . . . . . . . 12 Wall Covering; Color Scheme.12–14 for Bathroom. . . . . . . . . . . . . . 12 for Bedroom. . . . . . . . . . . . . . . 18 for Dining Room. . . . . . . . . . 12–18 for Hall. . . . . . . . . . . . . . . . . . 12–16 for Kitchen. . . . . . . . . . . . . . . 22 for Living Room. . . . . . . . . . 12–16 for Small Rooms. . . . . . . . . . . 12 Fundamentals in Selection . . 12 Wall Hangings; . . . . . . . . . . 14–16–18 Wall Hangings; Inner Curtains - - - - - - - - - - - - - - - - - - - - 14–16–18 Paper and Use. . . . . . . . . . . . . 12 Paper for Bathroom. . . . . . . 12 Portieres. . . . . . . . . . . . . . . . . 16–18 Washing; Bluing Clothes. . . . . 33 Bleaching Clothes. . . . . . . . . . 35 Boiling Clothes. . . . . . . . . . . . 33 Colored Goods. . . . . . . . . . . . . 35 Drying and Sprinkling. . . . . . 33 Ironing. . . . . . . . . . . . . . . . . . . 33 Javelle Water. . . . . . . . . . . . . 35 Method to Follow . . . . . . 32–33–35 Removing Stains. . . . . . . . . 32–37 Rinsing Clothes. . . . . . . . . . . . 33 Setting Colors. . . . . . . . . . . . . 35 Starching Clothes. . . . . . . . . . 33 Water; Javelle. . . . . . . . . . . . . . . 35 Waxed Floors; Care of... . . . . . 29 Weights and Measures; Table Of . . . . . . . . . . . . . . . . . . . . . . Welsh Rarebit, Creamy . . . . . . 55 Wheat; Entire Bread. . . . . . . . . 95 When You Entertain. . . . . . . . . 110 White Sauce, Medium-Thick, O. Z. . . . . . . . . . . . . . . . . . . Thick-No. 3. . . . . . . . . . . . . 97 Thin,_No. 1 . . . . . . . . . . . . . 96 Wife; As a Buyer . . . . . . . . . . . . 43 Her Allowance. . . . . . . . . . . . . 8 Window Curtains. . . . . . . . . . . 14–16 Hangings. . . . . . . . . . . . . . . . 16–18 Winter and Fall Menus. . . . . . . 91 Wire Ware. . . . . . . . . . . . . . . . . . 25 Wood Range. . . . . . . . . . . . . . . . 71 Broiling. . . . . . . . . . . . . . . . . . . 77 Wooden Ware. . . . . . . . . . . . . . . 25 Woodwork; Care of . . . . . . . . . . 29 Care of Enameled . . . . . . . . . . 29 Care of Oiled. . . . . . . . . . . . . . 29 Care of Painted... . . . . . . . . . 29 Care of Stained . . . . . . . . . . . . 29 Care of Unfinished . . . . . . . . . 29 Care of Varnished. . . . . . . . . . 29 Cleaning. . . . . . . . . . . . . . . . . 29–30 Color Scheme. . . . . . . . . . . . . 16–18 to Remove White Spots. . . . . 30 Woolens; Care of . . . . . . . . . . . . 41 Ironing of... . . . . . . . . . . . . . . 33 Zinc; Care of... . . . . . . . . . . . . . 31 \ \º ſ.A | Iſliſh | - m -