Public School Domestic Science novel Chapter 9 No.9 - Adelaide Hoodless

Public School Domestic Science

Author: Adelaide Hoodless Genre: Young Adult

Public School Domestic Science

Chapter 9 No.9

Word Count: 34806 | Released on: 30/11/2017

ring

whatever form circumstances and the material may require. The first requisite for cooking purposes is heat; this necessitates the use of fuel. The fuels chiefly used for household purposes are wood, coal, kero

, and burns for a longer time without attention than wood. Stoves for burning oil and

red to be the

for cooking purposes, but can on

nd Care

OF A

ace between the pieces, a little hard wood and a single layer of coal. Put on the covers, open the direct draft and oven damper, then light the paper. When the wood is thoroughly kindled and the first layer of coal heated, fill the fire-box with coal even with the top of the oven. When the blue flame becomes white, close the oven damper, and when the coal is burning freely, shut the direct draft. When coal becomes bright red all through it has lost most of its heat. A great deal of coal is wasted by filling the fire-box too full a

urem

n as to what constitutes a heaping spoonful, all the measurements given in this book will be by level

ay be used where scal

our = 1 poun

solid bu

butter

anulated

powdered s

s mea

milk or

d meat, packe

s, 10 mediu

spoonfuls but

2 ounces o

size of a

lespoonfuls

flou

coffee

wdered s

f Abbre

spoo

spoon

lon

poon

ful

you can put on a quar

ble for

d, Cakes an

ead 40

gems 25

cake 45

s 10 t

d tapio

ds 15

in puff) 1

st 25 t

eans 6

dishes 1

iscuit 1

ake 2 t

puddin

udding 2

udding 1

thick) 3

es 30

meat 3 t

ng M

, rare, per l

one, per lb.

b or rump, per

t, per lb.

are, per

ll done, p

done, per

lbs. weight

4 lbs. weight

8 lbs

k 1 to 1

40 to

30 to

irds 20

, per l

to 8 l

mall 30

les (Bo

tomatoes, asparagus (har

, squash, celery,

rnips, onions, parsnips,

beans, shell beans, oy

oatmeal, hominy a

ng (

ettes, fish b

tters, dough

aded chop

ili

inch thic

2 inch thic

mall 6

hick 12

8 to

ken

f Propo

to 3 qts. of f

to 2 qts. of f

to 1 qt. of fl

1 yeast cake) to

l), 3 of cream tarta

da to 1 pt.

da to 1 cup

ing powder to

lt to 1 qt.

alt to 1 lo

getable, chopped,

r to 1 qt. of stock

r to 1 pt. of s

to 1 pt. of s

ornstarch to 1 pt.

2 qts. of flour

or Flour

RRI

erials by moving the spoon round and round

h the mixture with a quick movement so

G or F

ture without breaking the air bubbles, by lifting and turning

BISCUITS

ove

s of

tsp.

g all the while. Beat until smooth and light, about five minutes. Grease gem pans or small cups, and bake in a moderately hot ov

cak

t of

of melte

t of

baking

tsp.

utter; salt. Sift the baking powder and flour together, add slowly to the liquid, stir until s

with Bu

of butt

ake a medi

tsp.

, add the flour gradually, beat until the batter is s

l Gridd

of Indi

of f

p. s

ps. bakin

t of

until cool. Then add the milk; beat the eggs until very light, add them to the batter, add the flour and salt in

Griddl

. of

sp. o

oda and 1 tsp

ps. bakin

tale brea

make a th

separately till very light, add first the yolks, then the flour and salt and

heat

boilin

tsp.

p whit

p. s

orn or Gr

east

uckwhea

ooth, then add the yeast. Let it rise over night. In the morning add the soda just before baking (milk may be u

tte

h. Have ready a deep pan of hot fat; add 3 (l.) tsps. of baking powder to the batter, mix thoroughly and drop by spoonfuls into the hot fat. When brown on one sid

Wheat or

whole wh

tsp.

sp.

beaten s

p wa

ight, add the milk and water, stir this into the

Muf

corn

p fl

cups

ps. b

ps. s

tsp.

ps. baki

to it and turn this mixture into the bowl containing the dry ingredients. Add the melted butter and beat v

uffins

. of

. bu

s of

baking

p. s

ty. The batter must be thin and pour from the spoon. Now add the melted butter and salt; give the whole a vigorous beating. Now ad

Bisc

of f

ps. baki

tsp.

lard o

sp. s

n. Sprinkle the board with flour, turn out the dough upon it. Roll to the thickness of about 1/2 inch, cut with a small cutter. Bake in a quick oven. Do not crowd the biscuit in the pan. The

orn B

of cor

. of

milk or b

of b

. of

add the eggs well beaten, the milk or buttermilk, salt, and butter (melted); beat thoroughly. Dissolve the soda in two tbsps. o

rtc

awberries or any

nt f

eet or s

up bu

der, or 1/2 tsp. soda

tsp.

ing with a knife, and use just enough to make it of a light spongy consistency. Turn the dough out on a well floured board, pat lightly into

ghn

melted

tsp.

cream

to make into

cup

tsp.

. cin

flour, mixing carefully into a soft dough. Have the board well floured. Roll only a large spoonful at a time. Cut in

h of the family, to a great extent, depends. A knowledge of the chemical changes and their effect (see Chap. VII) must be understood before proficiency in brea

d or sprout, and which forms the substance called diastase. This substance has the

takes place, and when to check it, a

of the yeast. The dough should rise in a temperature of 75°. After fermentation has become

ge of temperature, as it checks f

is double in bulk, both in the bowl and after it is put into the pans. If it is not convenient to bake the bread when rea

hes deep, 4 to 6 inches wide, and from 8 to 12 inches long. Smaller loaves are even more desirable. It is very difficult to bake a large loaf so as to insure the escape of all the carbonic acid gas, and to cook the starch sufficiently without injuring the crust, besides entailing an unnecessary waste of fuel. The custom of baking several loaves together in one large pan is contrary to all scientific rules of bread-making. The oven should be hot enough to brown a spoonful of flour in five minutes, for bread. The dough should rise during the first fifteen minutes, then begin to brown; keep the heat steady for the next fifteen or twenty minutes, then decrease it. If the oven is too hot a hard crust will form and prevent the dough from rising, which will not only

ade wit

rts f

sp.

lukewar

p. s

ter, drippi

d yeast, dissolved

a flour. A little more fine

yeast; beat vigorously for at least five minutes. Add more flour until the dough is stiff enough to knead. Turn out on the board and knead for half hour. Cover and let rise until double it

with a

p. bu

sp.

ast or 1/2

p. s

. wa

2 qts.

ast (if the cake is used dissolve in 1/4 cup tepid water). Give it a vigorous beating, cover, and let it rise over night. In the morning add flour to make it stiff enough

at or Gra

, scalded

p. s

white

ps. s

s whole wh

cake or 1/

quently does not require so much kneading, otherwise it should be treated the same as other bread

our it boiling into the flour mixture. Boil 1 minute, or till thick. When cooled add 1 cup of yeast. Cover and set in a warm place until foamy, which will be in 4 or 5 hours

AND MIL

e Sa

tables, E

tbsps

. white

ps. b

tsp.

t to brown. Add the dry flour, and stir quickly till well mixed. Add the milk gradually, stirring carefully

dd 1/2 tsp. of celery salt, a few grains o

Butter

t water

up bu

sp. p

tbsps

tsp.

stir rapidly till it thickens; when smooth add the salt and pepper. Be careful to have all sauces free from lumps. (Hard boiled

n Sa

hot

ps. b

tsp.

. lemo

. mince

ps. f

sp. p

enough t

ned add the dry flour, and stir well. Add the hot stock a little at a time; stir rapidly until it thic

Coloring Sou

dark brown color. Add 1 cup of boiling water, simmer 10 minutes, and bottle when cool.

Bisqu

tewed t

ps. f

tsp.

p. s

ps. b

sp. p

nto the boiling milk. Cook for 10 minutes, then add the salt, pepper and butter. Stir the soda into the hot tomatoes

to S

es, medi

. mince

s. of

p. of

minced

pints

. mince

. of

. of b

x the cold milk with the flour and stir into the boiling milk. When the potatoes are cooked pour off the water, mash them until fine and light. Gradually beat into them the milk; now add salt, pepper and butt

ry S

ad c

nt m

p. bu

tsp.

nt w

choppe

ps. f

sp. p

the onion with the milk in a double boiler 10 minutes and add it to the celery. Rub all through a strainer and put on to boil again. Melt the butter in a saucepan, stir i

ilders. Much depends upon the manner in which they are cooked. Eggs fried in fat or hard boiled are very indigestible. Do not use an egg until it has been laid some hours, as the white does not b

ed E

175 or 180 F., for from 8 to 10 minutes. If the back of the stove is too hot, move to the hearth. The white should be of a

Boile

f an egg cooked 10 minutes is tough and indigestible; 20 minutes will make

hed

and slip it gently into the water. Dip the water over it with the end of the spoon, and when a film has formed over the yolk and the white is like a soft

ter; see that the butter is all over the pan, turn in the omelet and spread evenly on the pan. Cook until slightly browned underneath, being careful not to let it burn; set in a hot oven until dry on top. When dry throughout, run a knife round the edge, tip the pan to one

Cust

. of

up of

. grate

an of boiling water and then put the pan in the oven. Bake until the custards are set, or until a knife may be slipped into the centre without anything adhering to

d Cus

. of

ps. s

sp. v

take it from the fire; add the vanilla and stand aside to cool. When cool, pour into a glass dish. Beat the whites until stiff, add three tbsps. of powdered sugar gradua

., would be saved. All uncooked fruit should be thoroughly ripe and served fresh and cold. Sometimes fruit is more easily digested when

les

ling, add the apples and cook carefully till they are just tender, but not broken. Remove them carefully, boil the syrup down a little an

ed Ap

ickly with sugar, cover the bottom of the kettle with boiling water, cover closely and allow the apples to steam on the back part of the

ed P

ain or granite kettle, cover with boiling water and let them simmer until tende

berr

er. After they begin to boil cook 10 minutes, closely covered. (This may be p

d Rhu

. of rhubarb allow 1 lb. of sugar. Put the rhubarb into a porcelain or granite kettle, cover with the sugar, and stand on the back

d Pe

ater, add 2 tbsps. sugar, cover with another dish and bake slowly until the pears are tender, basting occasionally with the liquor. When

d Ap

ll the cavities with sugar, add water to cover the bottom of the dish. Bake in a quick

ETA

ply for the body. In cooking vegetables, a common rule is to add salt, while cooking, to all classes growing above ground (including onions), and to omit salt

rt, and chop the remainder rather fine. Put it into a stew-pan with enough boiling water to cover, and boil 20 minute

iflo

ne to prevent breaking. Cook in boiling salted water until tender, remove the string, turn into a hot dish with the

water until tender, drain and cover with a white sauce. The sauce

ed B

d water and rub off the skins. They may be cut in slices and served hot with pepper, butter and salt, or sliced, covered with vi

s (D

before needed drain, cover with boiling water and boil 30 minutes; drain again, cover with fresh boiling water, and boil until tend

ara

1 inch long. Put it in a kettle, cover with boiling water, and boil until tender. Put it in a col

when they have boiled 10 minutes, change the water. Boil until tender but not u

ato

lf cooked add a tbsp. of salt. Cook until soft but not broken. Drain carefully. Expose the potatoes for a minu

Pot

h a coarse strainer into the dis

d Pot

white pepper and hot milk or cream to moisten. Mash in the kettle in which they were

to P

ed. Beat 2 eggs, yolks and whites separately. Stir the beaten whites in carefully, shape into smoot

ed Po

cook until the potatoes have absorbed nearly all the milk. To 1 pint of potatoes, add 1 tb

Pota

es or until soft. Break the skin or puncture with a fork to let the steam escape and serve at

Pota

o more than cover the potatoes. When it is very hot drop the potatoes in, a few at a time, so as not to reduce the heat of the fat too

oes (

lace on ice, and serve with salt, sugar

ped To

sliced tomato, over this sprinkle a little salt, pepper and sugar; then add a layer of bread crumbs, another of tomatoes, spri

d Tom

ices and stew in a granite kettle until the pulp is soft, add salt, pepper, butter and a little sugar i

es. Drain and put in a large kettle with just enough water to keep it from burning. Cook very slowly until tender. Drain and chop

s and

white sauce. Turnips contain little nutriment; having no starch, they are very suitable for eating with potatoes. They require more salt than any other vegetable, and should be s

(Gr

lander and shake out all the fine particles. Boil until tender. When nearly done add the salt. Use little water in cooking, when they may be serve

Swee

a few of the clean inner husks) and cook, if young and tender, from 10 to 15 minutes. Try a

h Dre

. of ol

sp. o

p. vi

epper or spec

ve. This makes a particularly good dre

Dres

up vi

sp.

tsp.

cup

sp. m

of cayen

ly until the dressing becomes thick and light. Take from the fire and turn into a cold bowl at once to prevent curdling. Beat the cream to a thick froth and stir it into the cold dressing.

aise D

of oli

. mus

tsp.

2 uncoo

. lemo

p. vi

sp. s

k of c

in it. Continue stirring in the oil and vinegar alternately until all are used, when it should be very thick; add the lemon juice last and beat for a few minutes longer; a cupful of whipped cream may be stirred into this dressing before using. (The fo

uce

n cold or ice water, drain thoroughly, break or tear the leaves into conve

to S

d boiled

tsp.

sing. Or the French

nely chop

. pe

g, having a little dressing on top. Garnish with parsley, and allow to stand at least an hour in a cold place before serving, so that the potatoes may

to S

ve been washed and dried. When ready to serve, cut the tomatoes in halves, place one-half on a leaf of lettuce

age

ooked or French dressing. Indeed almost any vegetable may be used for a salad. String beans, asparagus, cauliflower, whi

ken

with vinegar, salt, pepper and oil (or the French dressing-oil may be omitted if the flavor is not agreeable, substituting cream or melted butter). Add the celery to the seasoned chicken, add half the dressing (using either

a tender lettuce leaf, adding a spoon

t Sa

ran

p wa

kage ge

ana

of 2 l

cup

bananas, which have been peeled and sliced and placed in alternate layers in a mould. Set away to cool

soften the woody fibre. No matter what the cereal product may be, it should b

al Po

f boili

p of o

tsp.

he time. Add the salt, and move back or set in a vessel of boiling water where it

mush) is made on

ked

ked at least

ooked an ho

utes. If too thick add a little boiling water. Test the grains, and the moment they are soft, and before the starch begins to cloud the water, pour into a colander to d

Croqu

t of

tbsps.

up ra

up of

sp. v

of two

d the vanilla and the fruit, which has been well floured. Turn out on a dish to cool, when cold form in pyramids or cylinders; dip first in beaten egg, then in fine bread

sh, add 2 tbsps. sugar, grate 1/4 of a small nutmeg,

t of

tbsps. o

ng all the while; beat the mixture well and cook for 30 minutes. Serve with cream and sugar. (This may b

ARO

ble as bread for food, and

d Mac

utes, put it into a colander to drain, return to the kettle, rub a tbsp. of butter and flour together until smooth, add either milk or

with Toma

b. ma

p. bu

pepper

sp.

tewed t

aking. Boil rapidly 20 minutes. When done put it in a colander to drain. Put the butter in a saucepan to melt, add to it the flour, mix u

ni and

. of m

grated

hite peppe

pt.

p. b

he double boiler, add to it the butter, then the macaroni which has been drained, and cheese; stir until heated, add the salt and pepper, and serve. (The macaroni may be placed in a baking dish in alternate

e Sou

. of c

. of

k of c

ps. f

up of

. mus

ps. b

mixed together. Add the yolks of the eggs which have been well beaten, then the grated cheese; stir all together, lift from the fire

h Ra

b. ch

. mus

k of c

p. b

cream

tsp.

, salt and pepper, add the egg and beat well. When the cheese has melted, stir in the egg and butter, and cook about

ERA

ould be scalded and heated before putting in the tea. Pour on the boiling water and cover closely, and let stand for 3 or 4 minutes before using. Never, unde

lows: 1 heaping tbsp. ground coffee to 2 cups of freshly boiling water, 1 egg shell. Scald the coffee-pot, put in the coffee and the egg she

ade with

e portion of egg to be used, and 1/2 cup of ground coffee. Beat well, put it in the coffee-pot, add 1 qt. of boiling water, and boil 3 minute

. of

s. of

tsps. o

paste with the cold water. When the milk boils, add the cocoa and boil for 1 minu

form part of the regular daily diet, and may be made from the cheaper materials, it is ab

ours; strain and set away to cool. When cold, remove the fat which will have formed a solid coating on the top. The stock is now ready for use. By saving the remains of vegetables cooked for the table, the outer stocks of celery, a hard boiled egg, etc., a very palatable and nutritious soup may be made at a trifling cost. In families where large quantities of meat are used, there should be sufficient

allowed to boil hard. The scum which rises to the surface is the albumen and juices of the meat, and should not be skimmed off. If the kettle is clean, and all impurities removed from the meat, there will not be anything objectionable in the scum. Stock must always be allowed to remain until cold, so that the fat may be removed before using. A strong, greasy soup is rarely relished, and is one of the principal

able

. st

chopped turni

p. s

p. p

onion, carrot, c

tsp.

cabbage or onions should be parboiled 5 minutes, drain carefully. Put all the vegetables together, cover with 1 qt. of water

to S

nned or ste

tsp.

p. s

p. bu

oves or 1/

of s

sp. p

minced

lour or c

enne may be ad

s; then press out the butter and put the vegetables in the soup. Into the butter remaining in the pan put t

Pea

of spl

of boili

of s

pepper

water. Boil until tender, about 1-1/2 hour. Now add the stock and 1 pt. of the boiling water. Press the whole through a sieve; wash the soup kettle, return the soup,

Spanis

. st

sp.

ps. b

pepper

boil. Skim the onions out of the butter and add them to the stock. Stir 1 tbsp. of flour into the remaining butter, thi

roni

clea

p. s

ks mac

. of salt. Let it boil uncovered 25 minutes. Drain off the water and add the macaroni to the hot s

er S

. oy

. cold

sp. p

tbsps

ps. b

emainder into the double boiler, set it on the fire. Put the oyster liquor in a stew-pan, and heat slowly. Mix the cold milk with the flour, and stirring into the boiling milk; cook for 10 minutes. When the

p (Witho

ied whit

tbsp.

s. w

pepper

Cover again with 2 quarts of fresh boiling water, add 1 ssp. of soda, and boil until soft. Press the beans through a sieve, return to the kettle, and if too thick add enough boiling water to make the soup a

ill

. lea

all

g of p

cold

y, or 1/2 tsp

l. Move back and simmer gently for 4 hours. Strain, return to the kettle, add salt and pepper. Beat the white of one egg with 1/2 cup of cold water until thoroughly mixed. Wash the egg shell, mash it and add to the white. Now add the white, shell and water to the boiling boui

most palatable methods for cooking fish are broiling and baking. The flesh of fresh fish is firm and will not retain the impress of the finger if pressed into it. The eyes should be bright and glassy, the gills red and full o

led

e exposed on one side of the broiler and the skin on the other. Broil carefully, as the skin side burns very quickly. A fi

ker or bre

p. s

chopped

p. p

ted butter

er with butter (or dripping), salt and pepper, dredge with flour, put it into a hot oven; baste when

oped

h, put into a shallow dish in alternate layers with bread cr

Fish

salt

p. b

sp. p

t pot

well

alt if

Boil until the potatoes are tender. Drain off all the water; mash and beat the fish and potatoes till very light. Add the butter and pepper, and when slightly

lysis, C

ime. Meat should not be allowed to remain in the paper in which it comes from market, as it absorbs the juices and injures the flavor. Wipe all over with a clean wet cloth. Examine carefully, remove any tainted or unclean portions and keep in a clean, cool place until required. Good beef should be a bright red color, well mixed with fat, and a layer of fat on the outside; the suet should be dr

t of

it underneath and fasten with a skewer. Lay the meat on a rack in a pan, and dredge all over with flour. Put on the top of a roast 2 or 3 tbsps. of dripping or pieces of th

led

fat. See that the fire is clear. Put the steak on the hot broiler and place it over the fire, turning every 10 seconds. It will take about 8 minutes if

oiled

never insert a fork, as it allows the juice to escape. It will cook in 10 minutes. Season, and serve the same as broiled steak. If a gravy is desired, fry a little of the suet and trimmings in the pan-after the ste

urg

he hands in cold water, take 2 tbsps. of the mixture and form with the hands into small round cakes. Have the frying pan very hot, put in 2 tbsps. of dripping; when hot, put in the steaks, brown on both sides-or they may be p

w with D

he pan, mix and add 1 quart of boiling water; stir over the fire until it boils, then strain it over the meat; add one small onion, pepper and salt to taste. Cover the saucepan closely and let it simmer for 2 hours. Make the dumplings by sifting 1 pint of flour, to which has been added 2 tsps. baking powder. Add

good fire; brown on one side, then turn and brown on the other; add 1 pint of boiling water, cover clo

sed

y be done in a very hot oven). Put the meat into the pan, on skewers to keep it from sticking, with the onions around it. Add 1 qt. of boiling water, cover closely, putting a brick or heavy weight on the cover to keep it down, and cook in a moderate oven 4 hours, basting occasionally. Turn once and add more water as it evap

f flour, stir together in a hot frying pan, when brown add 1 cup boiling water; add 1 tbsp. chopped onion, pepper

ef or Sau

d corn beef

p. s

utter or

hashed

sp. p

up of

ilk if saus

lted put in the hash, spread it lightly and evenly, but do not stir it. Cover the pan and set where the hash will cook slowly for 10 or 15 minutes

iled Leg

ater and simmer gently 20 minutes to every pound; add salt when the leg is nearly done. When cooked remove the cloth c

the neck

sized

es cut i

. of

pepper

g, add the onions sliced, and simmer gently for 3 hours. About 1/2 hour befo

Roast a Qua

d just enough water to keep the pan from burning until enough of its own fat has fried out to use for basting

b C

an-broiled the s

eal Cu

n the cutlets; when brown on one side turn and brown on the other, take out and place on a hot dish. Add a tbsp. of flour to the fat remaining in

Knuckle

f boiling water, add 1 onion chopped, 1/4 lb. of chopped ham, and 1 bay leaf, pepper and salt

ied

kle of

de of

ole c

p of v

per c

pepper

ce, bay leaf, cloves, pepper corns, and simmer 1 hour longer. Take out the knuckle, carefully remove the bones and put the meat into a mould or square pan. Boil the liquor until r

f Veal (

f bread

f summer

. of

hopped salt

. of

fasten the meat together with a skewer to prevent the stuffing from coming out, put into the pan with 3

and B

To do this, take 3 or 4 beans in your hand, blow hard on them, and if the skin cracks they are done. Take out the pork and drain. Put the beans into an earthen pot or granite kettle with a cover; almost bury the pork in the centre of the beans. Add 1 tsp. of salt to 1 pint of the water in which the beans were

Spar

he bottom of the pan. Roast 20 minutes to every lb., basting often. When done, make a gravy and serve as for any other roast. (Sp

led

f the rind and rusty edge. Broil the same as steak or chop

oiled as directed

d Ba

into a very hot frying pan, a

re and fry in their own fat until a nice brown. After taking the sausage from the pan, add 1 tbsp. of flou

and

beef liver, after washing it, cover with boiling water and let it stand for 5 minutes, then drain it. Cook the bacon as directed, then take it up. Lay the slices of liver in the hot fat, cook them for 8 or 10 minutes, turn

tightly and pull on the leg. The drum stick of a roast chicken or turkey is greatly improved by removing the tendons. Cut out the oil bag in the tail, make an incision near the vent, insert two fingers, keeping the fingers up close to the breast bone until you can reach in beyond the liver and heart, and loosen on either side down toward the back. Draw everything out carefully. See that the kidneys and lungs are not left in, and be very careful not to break any of the intestines. When the fowl has been cleaned carefully it will not require much washing. Rinse out the inside quickly and wipe dry. In stuffing and trussing a fowl, place the fowl in a bowl and put the stuffing in at the neck, fill out the breast until plump. Then draw the neck skin together at the ends and sew it over on the back. Put the remainder of the stuffing into the body at the other opening and sew with coarse thread or fine twine. Draw the thighs up close to the b

icken (o

. When the flour is brown check the heat, baste frequently with the fat, and when nearly cooked dredge with pepper and salt and again with flour. Bake a 4 lb. chicken 1-1/2 hour, or

ee of C

rtunity for her to study the anatomy of a chicken while cutting it in pieces, and also show her the position of the intestin

ing the water to a pint or less, lift the chicken, melt 1 tbsp. of butter in a saucepan, add 2 tbsps. of flour, and when well mixed pour on slowly the chicken liquor. Add more salt if needed, pepper, 1/2 tsp. of celery salt, 1 tsp. of lemon juice (an egg may be u

little hot fat as in braising m

ed Ch

rub well with butter or dripping, place in a double grid-iron and broil 20 minutes over a clear fire. The chicken may be covered

Sou

gue, veal or lamb) into the sauce. When hot, add the beaten yolks of two eggs; cook 1 minute and set away to cool.

que

of cayenne. Melt the butter or dripping in a saucepan, when hot add the dry cornstarch or flour. Stir till well mixed. Add 1/3 of the hot milk and stir as it boils and thickens, add the remainder of the hot milk gradually. The sauce should be very thick. Add the seasoning, and mix it while hot with the meat or fish. It is improved by

PUDD

udding

nt f

utter or

cream o

ps. s

tsp.

a sifted int

rt a

ace in the bottom of a pudding dish, sprinkle over them the sugar, a little nutmeg or cinnamon may be added if desired. Put the mixture over this, lifting the apples w

ge Pu

t sifte

cup

tsp.

cup

p. bu

king powde

lt, then the flour, with which the baking powder should be mixed. Beat for a few seconds, then turn the ba

n Pu

sps. granu

. of

sps.

grated rind of

sps. cor

p. bu

cup

/2 tsp. of the lemon. Beat the butter to a cream, gradually beat into it the sugar, the yolk of the egg, lastly the milk. Stir this mixture into the cooked ingredients, and bake in a moderate oven for 20 minutes. Beat the whi

d Pu

tale bre

rt of

nutmeg o

tsp.

the sugar and seasoning, stir all into the bread crumbs, bake 1 hour i

few currants (well washed) over each layer, lay them in a pudding dish, pour over a quart of milk, to which has been a

Apple

ed and quar

int f

cup

p. bu

a grate

cup

int w

tsp.

ps. bakin

ub the butter into this dry mixture, wet with the milk, stir quickly into a soft dough. Press or roll the dough lightly into a round piece about the size of the top of the saucepan. Lay this on the apples; put on a cl

Rice

cup

tsp.

nt m

up ra

nutes. Drain off the water, add the salt and milk; then cook in the double boiler for 2

n Be

the apples, another layer of bread crumbs and apples, and so on until all are used, having the last layer crumbs. Add 1/2 cup

ppl

of 1

white

s of

ugar and lemon juice. Beat the whites of the eggs to a very stiff froth, add the apples to them by spoonfuls, beating al

oped

tting the molasses, adding water

Pud

mola

ps f

tsp.

p ra

. cin

baking

the salt, flour and cinnamon. Beat vigorously for 2 or 3 minutes, then add the raisins. Rub in the flour

ca Pu

p ta

cup

art

tsp.

. van

t the eggs and sugar together, add the salt, stir into the tapioca and mi

ate Pu

s. cor

ps. s

sp. v

nt m

boilin

tsp.

haved c

the chocolate, sugar and boiling water into a small frying pan or saucepan, and set over a hot fire. Stir until the mixture is smooth and glossy; beat this into the pudding and cook for 2 minutes longer. Take from the fire

Pud

ox ge

boilin

p su

s. col

of one

s of

sugar and lemon juice, stirring until the sugar is dissolved. Set the bowl in a pan of cold water, or broken ice. Stir frequently; wh

up of sugar together until light, then add the well-beaten whites, and stir them into the boiling milk; stir over the fire for about 1 minute, then take from the fire, add 1 tsp. of va

c Ma

nt m

ps. s

bsps. co

ssp.

to the boiling milk, and stir until it thickens; let it cook slowly for 5 minutes;

rry Sho

nt f

tsp.

ps. bakin

. bu

with a knife until the dough is light and spongy; turn it out on a well floured board, pat into a flat cake and roll gently till 1/2

NG SA

n Sa

p wa

p. b

. grate

ps. s

lour or c

ir in the hot water, add the sugar and

ses S

up mo

er or 1/2 t

tsps.

cup

. lemo

p. bu

ssp.

he molasses and place on the range. Simmer for 10 minutes. Add the othe

m Sa

p. b

corns

powder

. van

boilin

r and cornstarch. Next add the yolk of the egg and beat well. Pour upon this the cupful o

n Sa

. corn

cup

boiling

p. bu

r; add the boiling water gradually and stir over the fire until th

lla

tbsps

sp. v

m to the boiling milk; stir over the fire until creamy. Have the whites be

cake made without butter. When these two methods are understood, cak

baking powder are equal to 1/2 tsp. soda and 1 tsp. cream of tartar. 9th. When looking at a cake while baking, do it quickly and without jarring the stove. 10th. To find out if it is baked, run a broom straw through the centre, if no dough adheres the cake is done. 11th. If browning too quickly, cover with brown paper and reduce the heat gradually. This is usually necessary in baking fruit cake. 12th. Mix cake in an e

erbr

mola

ps. b

p. g

nt f

p sour

p. s

he soda and ginger, and take from the fire immediately. Add the milk, the well-beaten egg

up bu

up mo

p sour

ssp.

tsp.

and rind o

cup

cups

sp. g

. cin

tmeg,

da in one tbsp. cold water and stir it into the sour milk; add this, and the egg well beaten, to the other ingredients. Lastly

ge C

cup

pulveriz

nd and juice

lf the flour; beat the whites to a very stiff froth, add the remainder of the flour and the whites al

Jelly

p su

cup

tsp.

swee

ps. bakin

n the milk gradually, then the flour in which the salt and baking powder have been mi

d C

p bu

carawa

baking

cup

ps f

ift the baking powder with the flour; add the flour and milk alternately a little at a t

es (p

up bu

cup

ps. bakin

p su

o roll

baking powder mixed with two cups of flour, then enough more flour

up bu

p su

cups

cup

ps. bakin

ing the baking powder with the flour), add the well-beaten whites last. Bake in 3 tins in a moderate oven about 15 minute

Frui

candie

ps. bakin

up bu

cups

p ra

ecipe, only mixing the fruit w

s of

powder

of lemo

the while; add the lemon juice and continue beating until fine and white, and stiff enough to stand alone. Keep in a cool place, when usin

ed I

ranulat

boilin

cream o

of 1

Beat the egg to a stiff froth, add the cream of tartar, then po

ery secondary place in the training of a culinary artist. However, as it is still a popular fancy with many, we may as well make the best of it. Butter is more wholesome in pastry than lard, although the latter makes a light crust. In order to secure satisfactory

f P

. fl

. bu

to make into a

butter into the flour, cut with a knife or chopping knife until thoroughly mixed; then gradually add ice water until it is moist enough to hold together, turn out on the board or marble slab. Press into shape, roll lightly until about 1/4 inch thick; cut the remainder of the butter into small pieces, and lay over this layer of dough. Fold carefully over and over, roll three times. If the dough should get soft and sticky, place it in a ti

n Pa

ps f

utter o

h ice water to make a firm dough. Roll out, fold, set on

r Meat P

nt f

tsp.

cream

tsps. bak

tsp.

cream

utter or

biscuit o

ELLA

erd's

bsp. of flour. Cut the meat in small pieces and put in a deep earthen dish. Grate the onion into the gravy and pour over the meat. Pare, boil, and mash

f S

ions cut fine. Stir over the fire for 10 minutes. Take out the fat and vegetables and put the bones in the bottom of the kettle. Add the meat and cooked vegetables, but not the fat. Dredge with salt and pepper, and flour, using at least 1/2 cup flour. Add 3 pints of water and simm

ed To

a thin slice from the smooth end of each. With a small spoon scoop out as much of the pulp and juice as possible without injuring the shape. Mix the pulp and juice with the other ingre

d Kid

salt and pepper. Simmer 2 hours. Put 1 tbsp. of butter in the frying pan, and when hot add 1 of flour; stir until it is brown and smooth, and add to the kidneys. Add a little sweet herbs, and simmer 1/2 hou

med

e of toast, then part of the whites of the eggs, cut in thin strips, rub part of the yolks through a sieve, or a potato ric

red T

to draw out the moisture) before browning. Have some melted butt

ns (fo

o 1/2 inch cubes. Drop them into hot fat, which should be hot enou

ch T

p. s

ices of s

riddle hot and well buttered, put the dipped bread on the hot griddle, brown, then put a little piece of butter

dwi

aste; add to it 1/4 cup butter creamed. Cut bread-at least 1 day old-in very thin slices, spread with the mustard and butter paste, then with the meat. Put two slices togethe

GENERA

Blanch

et them stand in the water a minute or two and then

an Cur

trainer and wash thoroughly in cold water; change the water often; shake well in the strainer; then drain between towels, pick over c

ing

ettuce head adds much to the attractiveness of a dish. Small rolls, a square of bread, or croutons should be served with soup. Sliced lemon with fish. Cold beets, carrots, turnips, a

cold, light puddings; a little coloring may be ad

and Pr

as to avoid breaking; place carefully in the jars, fill up with syrup and seal at once. A good method for canning fruit is to cook the fruit in the jars, by placing them in a boiler or kettle of water with a wire frame or something underneath to avoid breaking. Fill the jar with fruit; pour over a syrup of the desired consistency, screw on the top loosely-so as to allow the gas to escape-and place in the boiler; fill the boiler with cold water up to the rim of the jar and bring slowly to boiling point. Allow small fruits to remain 10 minutes, and peaches, pears, etc., 15 minutes after the water boils. Remove the tops, fill t

ser

herwise the method is similar. Preserves are usually made from

and drained without cooking-until soft. Drain over night through a flannel bag. In the morning measure 1 pint of sugar for each pint of juice. Heat the sugar in a large earthen bowl

FOR YOUNG

in preparing rich puddings, entrees, cakes, etc., when fresh fruit, vegetables, salads, etc., are so much more nutritious, economical and convenient. Arrange to have a variety of food-different kinds of meat, fish, and poultry-cooked in various ways. See that suitable fo

drinking purposes is pure; if suspicious, either have it filtered or boiled before using. Do not allow soiled rags, dish cloths or towels to lie around the kitchen. Wash and scald the dish cloths and towels after each dish washing, hanging them outside to dry-if possible. Keep plenty of

closet under the sink or places of concealment for dirty pots and pans. Bowls which have been used for flour mixtures should be filled with cold water if not washed immediately after using. Never put kitchen knives and forks into the dish water, as it loosens the handles; hold them in the hand and wash with the dish cloth. Burn all refuse, both

Was

f china, glass and silver ware may be placed among the arts of housekeeping. It should be the ambition of every young housekeeper to kn

nce, which will prevent breaking. Rinse and wipe at once, as they will be much brighter and clearer than if allowed to drain. 5. If the glass is cut, use a brush to cleanse out all the grooves. As it is difficult to dry such glassware, it should be dipped in clear cold water after washing, and allowed to drain. 6. Always keep the towel between the hands and the glass so as to avoid finger marks. Rinse glasses which have contained milk in cold water before washing. 7. Next wash the silver and wipe at once; then the china, first in the hot suds, then rinse in the clear hot water; wipe while warm. 8

for 1/2 hour; this will remove the flavor of fish or onions. If the steel of knives or forks should become rusted, dip them in sweet oil and let stand for twenty-

on and Sa

ions, we will adopt the rule followed in the preceding chapter, beginning with the cellar: 1. See that surface water is carried away from all sides, by either natural or artificial drains, and that the cellar is perfectly dry. Have enough windows in the cellar to secure plenty of light and air, and see that they are opened every day. 2. Have the cellar thoroughly cleaned and whitewashed with lime at least once a year, twice if possible, in the spring

e stated, much of the vigor, comfort and happiness of the family depends upon attention to these matters. Next to the cellar, we will take the living and sleeping rooms, which should be thoroughly aired every day, not simply by opening the window a few inches at the bottom, or-as in some do

may be made possible when needed to change the air of a room quickly, or in airing bedclothes; two windows being of course more desirable. After dressing in the morning, open the window of the sleeping room, top and bot

pe out of doors instead of into other parts of the house. A nursery, sitting room or school room, which has been occupied by a number of people, should have the windows open, top and bottom, while the occupants are at meals or e

am and impure air near the ceiling in the kitchen. If windows are placed so as to secure a draft, they may be opened at the top only, when they will serve the purpose admirably. There shou

dry

st fall of any shower is mixed with the impurities of the air; among these may be acids, ammonia and carbon in the form of soot and creosote. It is these impurities which cause the stain left when rain water stands on the window-sill or other finished wood. Rain water absorbs more o

lime with the fatty acid of the soap is insoluble, and is deposited upon the surface of any article with which it comes in contact. This is the reason why "hard" water requires more soap when

owingly than to trust to the various packages so extensively advertised. Washing soda should always be dissolved in a separate vessel, and added to the water to be used. Ammonia may be used, but its too frequent use will yellow bleached fabrics. Borax is an effectual clean

ily dissolved by boiling water. Stretch the stained part over an earthen dish and pour boiling water upon the stain until it disappears. If fruit stains are allowed to remain, they will require an acid, or in some cases a bleaching liquid like c

quarts of boiling water. When the substances have dissolved as much as they will, and become cool and settled, pour off the clear liquid and bottle it for use. Be careful not to allow any of the solid portions to pass into the bottle. Use the dregs for scouring unpainted woodwork, or to cleanse waste pipes. When a spot is found on a white tablecloth place under it an inverted plate. Apply Javelle water with a soft tooth brush (the use of the brush protects the skin and the nails). Rub gently till the stain disappears, then rinse in clear

ires different treatment from any previously considered. Strong soap suds, a layer of soft soap and pulverized chalk, or one of chalk and salt, are all effective, if in addition the moistened cloth be subjected to strong sunlight, which kills the plant and bleaches the fibre. Javelle water may be tried in cases of advanced growth, but success is not a

issolve in clear water. Red iron rust spots must be treated with acid. Fill an earthen dish two-thirds full of hot water and stretch the stained cloth over this. Have two other dishes with clear water in one and ammonia water in the other. The steam from the hot water will furnish the heat and moisture favorable for chemical action. Drop a

es a year is a necessity; but in the country it is wiser to abolish all use of blueing and let the sun, in its action with moisture and the oxygen of the air, keep the clothes white and pure. Freezing aids in bleaching, for it retains the moisture upon which the sun can act so much longer. When clean grass, dew and sunshine are not available, use a bleaching powder. Directions for the use of the powder usually accompany the can in which it is bought. Care must be taken to completely rinse out the acid present in the powder. Grease is more quickl

on from the water or the boiler; the imperfect washing of the clothes, that is, the organic matter is not thoroughly removed. The safer process is to put the clothes into cold water, with little or no soap, let the temperature rise gradually to boiling point and remain there for a few minutes. Soap is more readily dissolved by hot than by cold water, hence

ap; (3) The use of alkalies in solution only; (4) Not too hot nor too much water, while the soap is acting on the dirt;

g of W

rubbed on the fabric, and only a good white soap, free from resin, or a soft potash soap is allowable. Make each water slightly soapy, and leave a very little in the fabric at the last rinsing, in order to furnish a dressing as nearly like th

rung by hand. Either run the fabric smoothly through a wringer or squeeze the water out, so that the fibres may not become twisted. Woollen articles may be dried more quickly by rolling the article tightly in a thi

ed Co

must be kept clean as a matter of health, as well as a necessity for clean, bright tableware. The greasy dish cloth furnishes a most favorable field for the growth of germs. It must be washed with soap and hot water and dried thoroughly each time. All such cloths should form part of the weekly wash and receive

r may be kept clean and white by rubbing them with a clean cloth and a few drops of kerosene (coal oil). All waste pipes, from that of the kitchen sink to that of the refrigerator, become foul with gr

. The kitchen sink pipe and laundry pipes should have a thorough cleaning with a strong boiling solution of washing soda daily

FOR I

be so arranged as to avoid a draft-especially when airing the room. If the room is too small to allow this, a very good way to protect the patient is to raise an umbrella and place it over the head and shoulders; over this put a blanket while the ro

. Do not allow loud talking or discussion in the sick room; neither is whispering desirable, as it is apt to irritate the patient. Do not consult the patient about the food, but see that tempting, wholesome varieties are provided, in accordance with the doctor's orders concerning the diet. Serve food in small quantities, and either hot or cold, as the article may require. A warm dish which should be h

gruels, soups, jellies, fruit and drinks. On the other hand when a patient has become wasted from a long continued illness and requires building up, more nourishment is required to supply the waste. In some cases the food must be given in concentrated form. Milk is one of the most valuable foods in this class; sometimes it requires the addition of a little pepsin in order to facilitate digestion; sometimes the addition of a pinch of salt makes milk not only more agreeable to the patient,

of roast beef, mutton, olive oil, salads, cornmeal and cereals, and take plenty of outdoor exercise. Soups which have in them cream or milk

era

into a saucepan with 1-1/2 pint of water, and allow it to boil for 20 minutes closely covered. Strain

ut them in a bowl and pour over them 1 cup of boiling

1 quart of boiling water; boil slowly 30 minutes, move to the back of the stove and allow i

gar, press the lemon and sugar, add 1 cup of boili

-Made the sam

Extra

on squeezer and pressing until all the juice is extracted. Heat until warm enough to be palat

es, cover with cold water and heat gradually to 160 F. Allow it to remain at th

r; place over the fire and allow the water to reach boiling point. Move back where the water will just simmer for an hour, keeping the jar closely covered. Strain the beef tea through a fine wire s

of common salt, stir well, and leave for 3 hours in a cool place. Strain the fluid through a hair sieve, pressing the meat slightly; adding gradually toward the end of the straining, 2 ounces of water. The l

eet and bones with cold water; heat very slowly, and simmer till the meat is tender. A few minutes before removing from the fire add salt and pepper to taste, also 1/2 teaspoonful of sugar. Strain, and when cool remove the fat. When needed, heat the necessary quantity, and if desired very clear add the shell and white of 1 egg. Let this boil

if liked thick, 2 tablespoonfuls of soft boiled rice may be added; or it may be thickened with a little cornstarch wet with cold water and stirred into the hot broth. Serve very hot. If there is not enough tim

hour, strain and serve with or without milk. Another method is to cover the oatmeal with cold wa

gh a sieve and add 1/2 pint of beef extract (or Bouillon). When hot take it from the fire and stir graduall

t fruit jar, screw on the top tightly and shake well for 1 minute, when it shou

; add 2/3 cup of cold milk, mix well, and if ordered, 2 teaspoonfuls of brandy ma

ater. Bring to boiling point and add two level teaspoonfuls of arrowroot, moistened with a very little cold water, stirring constantly until it thickens. When it

take from the fire, add a tablespoonful of sugar, 1 tablespoonful of lemon juice. (One egg may be beaten, white and yolk separately, u

r to taste. If intended to jelly, add lemon juice and strain into a mould. Serve cold with cream and sugar. If to be used as a drink, add en

int, and keep them over the fire, just simmering for 20 minutes, or until the figs are plump and soft. Lift them out carefully, and

owl in a pot of boiling water, being careful that the steam shall not drip, or the water boil over into the chicken. Cover the pot closely and keep the water boiling until the meat is tender enough to allow the bones to slip out. Re

rom a slice of steak. Mix with it 1 ounce of fine bread crumbs, 1 teaspoonful of sugar, pepper and salt to taste. Spread i

oiled White Fish, Stews, Etc. (S

HINTS FOR SC

until almost completed. There are unusual demands, therefore, upon the functions of absorption and assimilation. The food must be abundant, and of the character to furnish new tissue, and to yield energy in the form of heat and muscular activity. The food should also contain salts of lime to meet the requirements of formation of the bones and teeth. Man

he imperative duty of all teachers to consider the responsibility of rightly developing the physical constitutions of those entrusted to their care. They should remember that the mind keeps on developing long after the body, and that the p

d that sufficient time will be allowed before each meal for children to wash and prepare themselves comfortably without going to the table excited by hurry, and they should be required to remain at the table for a fixed time, and not allowed to hastily swallow their food in order to com

often due to impoverished nutrition than to overwork. Delicate children should not be allowed too long intervals between meals, as for instance, the evening meal at six o'clock and breakfast the following morning at seven or half past. A glass of milk and a piece of whol

Such children should have their meals made tempting by good cooking and pleasant variety, as well as an agreeable appearance of the food. Meat which is carved in unsightly masses and vegetables which are sodden and tasteless will be refused, and an ill attempt is made to supply the deficiency in

OR SCHOOL CHI

or cooked), bread and butter. Dinner, which should always be served near the middle of the day, should comprise meat, potatoes, one or two green vegetables, some form of light pudding or sweet. Supper, it is generally admitted, should comprise easily digested articles of food; such substances as pastry, cheese and meats are better omitted; it should consist of a porridge, with milk or cream, or a light, farinacious pudding of rice, tapioca or

equire special mention; the following extract from D

salts, which they need, than is found in refined white flour, and butter should be freely served with it to supply the deficiency of fats which exist in meat. Children need fa

be made to understand that when hungry, they can obtain a glass of milk, or a bowl of crackers or bread and milk, for the asking. Chambe

advisable to give it but once a day when fish or eggs are supplied; it sh

er of children have a nat

but may serve them as an excellent food. The main difficulty with such forms of sugar, however, is that children are not furnished with a proper proportion of sugar with their meals, and the meals themselves are not so regulated as to prevent their becoming very hungry between times; consequently, if they can obtain candy, which satisfies them for th

n immediately after meals; and every adult is familiar with the romping which children can undertake straightway after dinner, often, tho

during school hours is the direct result of an

NTS'

f infants. A subject requiring special intelligence and consideration; one which embodies the condensed inf

y elder sisters and nurse-maids, have this responsibility placed upon them when they are little more than

ality and quantity of the article provided depends the hea

one year, others until the child has sufficient teeth with which to masticate food. If nature's supply is not available, or sufficient, the best substitute is cow's milk. As c

ter must be added to reduce this. The following proportions have been submitt

, 2 t

, 1

ater,

ar water

given every two hours during th

increased to one-half at each meal; at two month

reased, and the water and cream decreased, unt

sps.

sp.

. lime

. sugar

doubled. It should be increased every day un

ey W

. pearl

boilin

oiling water. Let it simmer for two hours. St

Sugar

sugar

boilin

ed. It will not keep long, so sh

e W

l until the lime is dissolved, and let it stand for 12 hours. Pour the clear liquid into another bottle, being careful not to disturb

sometimes necessary to substitute barley water in place of the lim

ed F

flour or b

qts.

extract

olve the malt extract in 4 tbsps. of the water (cold). Lift out the inner vessel and add the malt and remainder of the cold water. Le

e. It must always be given with milk. It prevents the large tough curd

nized

which may be done as follows: Add 5 grains of extract of pancreas and 15 grains

rger one, holding water, as hot as the hand can bear being dipped into quickly, or about 115° Fah. Leave the

pe No. 1, or with the barley

or Pasteu

lk, Cha

n the bottom of a saucepan; stand the bottles on this, pour around them enough water to come well above the milk, cover the saucepan or kettle, and when the water boils lift the saucepan from the fire and allow the bottles to remain in

e, it is safer to sterilize or pasteurize it. The former, if any doubt

ature

bout 99° Fah., when given to a b

ottles an

ith ounces and tablespoonfuls marked on them can be purchased, an

he remaining milk; rinse in col

eces. If the glass looks cloudy, add a little ammonia to the water. Turn the rubber top

ssity in the care of a baby's

such a position that the top is full of milk. If air is

child until it is able to masticate.

, rice, etc., must no

oating. When cool, grate the hard inside portion and use a teaspoonful at each feeding, for a baby 8 months old, increasing the amount for an older child. This may be prepared in the same manner as cornstar

eal

ater. Stir it up, then let the mixture settle for a few minutes. Pour off the milky fluid, repeat this pro

ng 1 tablespoonful to a cup of boiling water. Let

na G

p. fa

boiling

. of

tes; use as dire

f J

page

ate babies. For a child 9 months old, 1 o

inize

, albuminized food proves

filtered or boiled and cooled) in a glass jar until

heir food. Give one article of diet at a tim

reals may be given as porridge instead of

should be thoroughly

cui

be soaked in milk or given alone. Do not give

e 69) may be given every alter

ldren than custards or puddings, an

and 1 teaspoonful of sugar. Stir all together and let it stand in a warm place unt

Pota

The potash salts are the most valuable constituent, and are lost when they are peeled

aro

pag

xcellent food fo

are the only fruits which should be gi

ood for young children

ilat

s to the sensitive organization of a child. Therefore special attention sh

ep will insure the normal growth of the average baby, and are

Hospital, and one of the associate editors of the Ladies' Home Jo

genc

ehold duties, a few suggestions as to how slight injuries

m, the bandage must be taken off, the wound bathed with carbolized water, 1-80, and a little carbolized vaseline spread on a

f very hot water, and laid on

gar is an old-fashioned remedy. If the skin is broken, trea

can be borne. Keep up the temperature by gradually adding more hot water. Let it soak fo

or baking soda and water; wet a c

ly over the part; cover with linen or old cotton. This may be kept wet by squeezing water over it. If shreds of clothing adhere to a burn, they should be s

should not be applied to the p

ammonia, or quick-lime, use an acid

loth in a solution of baking soda, or a

epid water; 1 tsp. of mustard, or 1 tsp. of powdered alum in a glass of tepid water. A tsp. of wine of ipecac, followed by warm water. Repeat any of these three or four times if necessary. The quantities

throat, plenty of milk may be given, als

serious accidents, see

NG A CLA

cupboard or kitchen "dresser" for table ware, a large cupboard or arrangement for lockers, in which caps, aprons, etc., should be kept, a large table-horseshoe shape is the most satisfactory-with drawers, and space for rolling pin, bread board, etc., underneath. The table should be large enough to allow at least 2 f

ll be found sufficient for practi

hina and G

nner

rt pi

t pit

val bakin

ound baki

bowls, w

uart

king

chen

ll pl

m size

pie p

ow pie

ly mo

eap

quart

pint g

stone jars

tes, and glass di

den

sh-b

l bread

lling

pping

ato m

ato r

ter

ubbin

bucket f

ucket, wi

n spoon

n ice cre

isk-

pan an

scrubbin

ove

try b

refrig

e bo

h m

queezer

ble b

art ke

art sa

sauc

pudding

preservi

nd b

a ke

n W

pid

rid

for

at f

n op

t cle

-handled

ing pan

es,

d Wire

ge gr

meg g

our d

suring

unn

ting

roiler,

oilers, f

e soa

r egg

wire s

our

ur si

vy st

ola

sh p

. milk

rt me

t mea

tea

l brea

jelly

gem

muffi

ust

cake c

hnut c

biscui

ing b

ipp

shallow

g wh

nd ca

re f

table

ella

dish

or cl

hol

se c

ing

sso

w dr

ksc

nives an

and

sheet an

scu

sho

l s

t i

for ca

ing p

for laun

bles

. tea

well cared for, consequently will last for many years. In country schools, or where gas is not available, oil stoves may be used. In some schools, where space is limited, one small tabl

ge more than fifty cents per pupil per annum, and for

urnished at a cost of from $200 to $300. A fair

AND SERVI

u for breakfast, dinner and supper, allowing for a certain number of people.

be how the meal should be served. System, neatness and promptness should be especially emphasized. Clean table linen-no matter how

g meals, with and without a waitress, so as to give a knowledge of how a meal should be ser

Hints on Set

nnel or felt cloth, in order to prevent noise and protect the table. Place each article in its proper place and not in a confused "jumble." See that the tablecloth is spread smoothly

ork tines up, the spoon with the bowl up. If soup is to be served, place a square of bread or a roll on top of the napkin or between the folds. Place the pepper and salt at the corners

breakfast; the soup, salad and dessert at dinner, and pour the tea at the evening meal. When luncheon is served in the middle of t

ts for Wa

cing a meal. Fill the glasses with water either before the family enter the dining room or immediately after they are seated. Lift the covers from hot dishes and turn them over at once in order to prevent the steam from dropping on the cloth. Take the plate from the host or hostess, and place before each person from

y to do too many things at once. It is an accomplishment to be a good waitress, as it req

ood as possible should be placed on the table before the family are seated, and the plates or dishes removed at once after using. No matter how simple the meal may be, every housekeeper should see that it is served neatly and on time. Teachers may exercise a far-reaching influence in the refining of hom

RATION

idea of the cost and relative value of various foods in combination. It must be remembered that the prices given are in excess of prices in Ontario, the

ced diet the following po

r, veal, fish, or lean beef might well be eaten for breakfast or supper, or both. Bean soup furnishes a considerable amount of protein, while bouillon, consommé, and tomato

such foods as rice, tapioca, or cornstarch pudding, considerable quantities of

and desserts, the larger the quantities of these dishes that are consumed

s the proportion of protein to fuel value, beginning with those which have the larg

ount of protein as compared

, shoulder, canned corne

m m

a medium amount

eg and s

ch as rib, loin, rump

and

chuck a

n p

other brea

ad,

tle or no protein. V

other fat

r, s

dely as regards the number, kind, and price of the food materials used to make up three daily meals. They also illustrate how the cost of the daily menu may vary greatly with the kind and variety of materials purchased, though the nutritive value remains the same. These sample menus should not, however, be regarded as in any sense "models" to be followed in actual practice. The daily me

ted standards. Sedentary people would require somewhat less than the amounts here given. (2) Children as a rule may be considered as having "moderate muscular exercise," and it may easily be understood that the 14-year-old boy eats as much as his father who is engaged in business or professional occupation, both requiring, accor

d in the following menus. It would be very doubtful, however, if they would eat proportionally less of every food material. It would, in fact, be more

omy of Milk an

ts obtained in different

terial.

, 10 cts.

7 "

" 3 "

" 2 "

4 cts. pe

e, 16

ound, 1

oin, 1

loin,

salt 1

salt

cts. per

30 cts. p

0 cts. per

ed, 8 cts.

r, 3 cts.

uivalent to 4 men at

. Weight. Cost

. Oz. Cents. P

grapes, 1 pound

cereal 4 \

} 3 { .

1? / \

ets 1 0 2

1 0 1?

3 6 .

2 4 .07

... 3?

-- -

44? .3

as 8 \ /

1 } 5 {

1 / \

huck rib 1 12

1 4 1?

s 8 1

ding with l

our 4 \

3 \ /

? / 6? \

lk 8 / \

4 \ /

h 1? } 2?

? / \

... 3?

-- -

41 .48

k t

0 \ / .

\ 18 / .

4 / \

ch 2 / \

almon 8

pota

8 \ 1 /

/ \ .

6 4 .

tea ...

-- -

34? .3

=== ===

day 120 1.

=== ===

one Man 30

uivalent to 4 men at m

. Weight. Cost

. Oz. Cents. P

0 2 \ /

} 2 {

1 / \

ausage 1 8 1

s 12 1

12 3 .

2 4 .

... 3?

-- -

31? .3

stew 2 8 1

s 1 8 2

s 8 1

8 2 .0

1 2 .

n pud

l 4 \ /

4 \ 6 /

? / \

k 2 0 /

... 3?

-- -

31? .5

d bee

f, canned

s 8 1 .

12 3 .

2 4 .

12 1

0 6 .

-- -

21 .29

=== ===

day 84 1

=== ===

one man 21

tuting it to some extent for coffee or tea, or by using more milk and smaller quantities of meats, butter or eggs. Roughly speaking, 1 quart of whole milk could be substituted for half a pound of meat

of milk is made to take the place of half a pound of broiled steak. For dinner a quart of skim milk (or buttermilk) is called for, or a glass for each person unless some of it is used in the cooking. At the same time, 4 ounces less roa

equivalent to 4 men

t of

ateria

ilk.

. Lbs. Oz

ples, or pe

reparat

irloin st

otatoes

olls

er 2

a mi

soup 1

pork 1

potatoe

nip

frit

les

d 1

ter

skim m

salmon

toes

ter

canned or

a mi

and fuel valu

Protei

of milk. Cents.

st 48 .

51 .3

lunch 33

day 132? 1

=====

one man 33

=====

ge amoun

st 43 .

47? .

lunch 34

day 125

=====

one man 31

d be much less, since these menus call for considerable amounts of milk, which is hardly worth more than one-half or one-third as much on the farm as it costs in the towns and cities. Coffee has not always

ect so as to make the meal or day's diet well balanced. The body is continually storing nutritive materials and using them. It is not dependent any day upon the food eaten that particular day. Hence an excess one day

uivalent to 4 men at m

. Weight. Cost

. Oz. Cents. P

grapes, 1 pound

cereal 4 \

} 3 { .

2 / \

ps 1 4 20

1 0 1?

3 6 .

2 4 .07

... 3?

-- -

44? .3

up 2 0 12

k 2 8 32

1 4 1?

s 8 1

ca pu

3 \ /

1 0 \ /

/ 7 \

4 / \

... 3?

-- -

57 .43

k t

0 \ / .

\ 18 / .

4 / \

ch 2 / \

ld pork 8

pota

8 \ 1 /

/ \ .

6 4 .

tea ...

-- -

32? .2

=== ===

day 134 1.

=== ===

one man 33

uivalent to 4 men at

. Weight. Cost

. Oz. Cents. P

les 2 0 2

miny 8 \

} 4? {

3 / \

rloin 10 1

s 8 1 .

\ 5 /

our 8 / \

2 4 .

... 3?

-- -

31 .27

oup 2 0

houlder 2 0

3 0 4?

dump

2 \ /

1 8 \ 8 /

ard 4 / \

our 4 /

for du

1 \ 3 /

4 / \

12 3 .

1 2 .

tea ...

-- -

50 .55

r or

corned beef

oquette 8

12 4 .

1? 3

4 1 4 7

k 1 6 2

-- -

23 .27

=== ===

day 104 1.

=== ===

one man 26

uivalent to 4 Men at m

. Weight. Cost

. Oz. Cents. P

mush or cake

6 1 .

2 ?

10 2?

nts per pound

-- -

8 .093

roasting) 3 0

s 1 8 2

8 1

10 2?

2 3 .

-- -

23? .5

ked 2 0 6

2 6 .0

fried 1 8

2 1 .

10 2?

2 3 .

-- -

20? .5

=== ===

day 20? 1.

=== ===

one man 13

quivalent to 4 men at

. Weight. Cost

. Oz. Cents. P

0 6 2

1 pint 1 0

2 ?

made) 1 0 3

10 6 .

nts per pound

-- -

14? .2

stew 2 8 1

nts per bushel)

12 1 .

eal p

l 4 ? .

1 quart 2 0

s 12 1

-- -

22? .6

in gravy 1

it 2 0 6

2 3 .

uart 2 0

-- -

18 .25

=== ===

day 55 1

=== ===

one man 14

on of th

stly than others, and a few are given showing the effect of the use of more milk, and also how a diet might easily become one-sided. The quantities of the different foods used per meal will not, it is believed,

ercentage composition of these materials. Inasmuch as the fats and carbohydrates are used simply as fuel th

, 18 to 25 cents; shoulder, 12 cents; round, 14 cents; chicken, 15 cents; mutton loin, 16 cents; lamb leg, 20 cents; bacon, 16 cents; sausage, 10 cents; milk, 3 cents (6 cents per quart); skim milk, 1-1/2 cents (3 cents per quart); butter, 32 cents; cheese, 16 cents; eggs, 16 cents (24 cents p

where meats, cereals, and many other products are somewhat cheaper. It is also to be borne in mind that by observing the markets many food materials can be purchased much cheaper than he

rking men; that is to say, men engaged in moderately hard muscular labor. Of course, different individuals differ greatl

be Considered in

e, etc., for the evening meal, when the system is too much exhausted to digest the more concentrated foods. When men are obliged to take cold lunches in the middle of the day the housewife should see that the lunch basket contains the necessary

upper in such cases should consist of a good broth or well made soup, and the lighter foods; but breakfast and dinner should be more substantial. It is a question of economy to provide suitable food f

is confined in a close office or work-room, and where little exercise is taken.[5] Care should be taken in planning meals for this class to avoid food which requires much oxygen, such as fresh pork, fried food, sausage, warm bread,

e given to the diet of sch

a rule, take some light nourishment before retiring; a biscuit, a

t. It is needless to say that such action is sure to be followed by a physical breakdown. A glass of hot milk or an egg beaten and added to a gla

iring long, slow cooking, such as stews, soup stock, bread, etc., and ironing done by the same fuel. Broiling, toasting, omelets

TNO

two classes to the action of the air upon coal in a range with the dra

IVE QUE

y to understand; for instance, oxidation, combustion, solubility, etc., and many of the terms used in the analysis, such as fermentation, casein of

, and as every teacher has not the faculty of asking questio

we ea

nitrogen

its chie

it to b

getable kingdom is th

nitrogenous compou

is it

these compoun

ther purpose beside

t important heat-

food they should bear to t

s are necessary to

their

they to

s comm

is it

o we

hree diges

ral matter do we

and stalks of cabbage not be put

d be done

st important war

r name for

they s

s comb

foods produce

ments do these

re valuable as heat-give

ts unite an

oportion of wa

its

nce in the digestio

starch ne

ngdom does

ion is of

ch changed

ges food

the red col

l helps dig

es sugar

s the

it to b

e food

value

s of combusti

of incombusti

ndergo combustion, w

ports co

emically p

the hardne

is gl

is de

is it

s dextrine diff

decomp

SONS FOR PUBLIC

ce in measuring. Practice in lighting gas-burners an

. Coddled apples

ce. Potatoes, bo

ening liquid

ractice

ons, cabbage,

eggs. Poache

-Boiled and b

es-Popovers,

k biscuits. Corn b

ge, kneading, and

ulding a

aked fish. Creame

theory a

ing meat.

Stewe

meat and

pudd

ge of pupils, etc., alternating cooking with lessons in care of kitchen and uten

END

re contributed by Prof. Kinne, of Teacher

lin

the Public school. The exact order of lessons depends in a measure on the skill and interest of the pupils, and the sp

ters, combining the two, and introducing the use of fat, and so on. It is the purpose of this arrangement to enforce the effects produced by heat on the food principles, si

t least one on the care of the kitchen. It is taken for granted that the lesso

the care of such stoves. Study of the fuel and apparatus to be used in the sch

and why. It is well to have pupils make a li

, using thermometer. Use of double boiler. Compare with boiling water the temperature of fat hot

oca or sago jelly. Develop the idea of the effect of the boiling temperature on the star

, is the cooking of the woody fibre. Note in both cereal and fruit the flavors devel

les, cookery of starch and vegetable fibre; again the development of flavor by heat. Cookery of peas and bea

e to serve with a vegetable, or th

ered here for the study of proportions, several ingredients being used, how much vegetable

nt of the white and yolk, followed by soft and h

gs an

Oys

baking. A good sequence of batters is the following: popovers, griddle cakes, muffins, and bakin

t. Pan broilin

. Roasting and

meat. Soup

can be given in th

Beve

Dess

brea

lunc

; or, dinner

m; bacon, and trying out of fat; cheese dishes; canning and pr

lin

it was advisable to give the pupils work in the preparation

son: Fire-making

real an

d the trying

ns, or griddle

break

les. Veget

dish of me

d and d

ins or

ncheon o

tables.

and gravies

ead or

A di

Chapter End