The Kitchen Encyclopedia

You will find many helpful suggestions in this book; all of them are tried and practical Twelfth Edition Swift &amp; Company, U. S. A. Copyright, 1911, by Swift &amp; Company Keep this book in your kitchen for ready reference...

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The Truth about Oleomargarine

Swift's Premium Oleomargarine is a sweet, pure, clean, food product made from rich cream and edible fats. It contains every element of nutrition found in the best creamery butter. The process of manufacture is primitive in its simplicity, but modern in its cleanliness and purity. The butter fat in Swift's Premium Oleomargarine is microscopically and chemically the same as in the best butter; the only difference is in the way it is secured from the cow. Butter fat in butter is all obtained by chu

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Loaf Fig Cake

Cream the oleomargarine and sugar. Add the milk, with which the vanilla has been mixed. Sift the baking-powder with the flour and add gradually. Add the whites, well beaten, last. Cream the oleomargarine and sugar. Add the egg-yolks, well beaten, then the milk. Sift the baking-powder and spices with the flour and add gradually. The raisins should be seeded and dredged with flour, and the figs should be cut in small pieces and dredged with flour and added to the batter the last thing. Put in the

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[Page Four] Sugar Cookies

Cream the oleomargarine and sugar. Add the eggs, whites and yolks beaten together. Dissolve the soda in the sour milk. Add this and then the flour. Roll out thin. Just before cutting out the cookies sift granulated sugar on top and roll it in slightly, then cut out cookies with cookie-cutter and bake in a moderate oven....

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Lemon Pie

Put all together in an oatmeal cooker and cook over hot water until thick. Take from the fire and cool a little. Line a deep pie-plate with crust, pour in the lemon mixture, and bake in a moderate oven until the crust is done. Remove from the oven and have ready the whites of the three eggs, beaten up stiff, with three level tablespoonfuls of powdered sugar; spread this meringue smoothly over the pie, return to the oven, and bake a light brown....

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Cornbread

Sift together meal, flour, baking-powder, and sugar. To this add in order the milk, the egg-yolks well beaten, the oleomargarine melted and lastly the well-beaten whites of the eggs. Bake in a hot oven for thirty to thirty-five minutes. This is particularly delicious if just before it is done half a cupful of cream is poured over the top. Have you tasted Swift's Premium Oleomargarine?...

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[Page Five] Oatmeal Crackers

Cream oleomargarine and sugar. Add egg-yolks well beaten. Dissolve soda in milk and add next. Mix oats, flour, salt, and cinnamon together well and add. Add the raisins last. Beat well and drop with a spoon on to buttered tins and bake in moderate oven....

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English Walnut Pudding

Beat the egg white and yolk together and add it to the molasses. Dissolve the soda in the boiling water and add that next. Mix flour, cinnamon, and cloves together and add gradually. Add the butterine melted. Lastly add the raisins. Steam two and a half hours. Serve warm with sauce made of one cupful Swift's Premium Oleomargarine stirred until smooth with one cupful powdered sugar. Add one egg, flavor to taste, and beat until smooth....

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Penoche

Stir together the oleomargarine, milk, and sugar, and cook until it can be picked up when dropped in cold water. Beat until it thickens and add the walnuts slightly salted. Pour in buttered tins and cut in squares. Ask your grocer for a carton of Swift's Premium Oleomargarine....

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Butter Scotch

Put all together and cook, stirring all the time. Cook until brittle when dropped in cold water. Pour into buttered tins and mark for breaking before it is cold....

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Ginger Bread

Mix into a light dough and bake in a flat pan. Quick oven....

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Cookies

Mix with flour enough to roll thin, and bake in a quick oven. Would you like to reduce your butter bill? Then use Swift's Premium Oleomargarine....

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[Page Seven] On Baking-Day

When you wish a fine-grained cake, beat the whites of the eggs to a stiff foam with a Dover egg-beater. If something spongy, such as an angel cake, is desired, use a wire egg-beater, which makes a more air-inflated foam. Recipes in the older, much-prized cook-books often call for a teacupful of yeast. A teacupful liquid yeast is equal to one cake of compressed yeast. To remove pecan meats whole, pour boiling water over nuts and let them stand until cold. Then stand the nut on end and crack with

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[Page Eight] Renovating Suggestions

To clean a velvet suit , sponge the spots with pure alcohol. Then suspend the suit on a hanger in the bathroom in such a way that the air can reach all sides of the garment. Turn on the hot water in the tub until the steam fills the room; shut the door and windows; shut off the water, and let the steam do its work for an hour. Then admit the air, but do not touch the garment until it is perfectly dry. To remove shine from woolen goods , use gentle friction with emery paper. Rub just enough to ra

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[Page Nine] House-Cleaning Hints and Helps

To clean linen shades , lay them flat and rub with powdered bath-brick. To clean piano keys , rub with muslin dipped in alcohol. If the keys are very yellow, use a piece of flannel moistened with cologne water. To clean books with delicate bindings, which are soiled from handling, rub with chamois skin dipped in powdered pumice stone. To restore straw matting which has become stained or faded, wash with a strong solution of soda water. Use ordinary baking soda and plenty of Swift's Pride Soap an

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Laundry Helps

A few cents' worth of powdered orris-root put in the wash water will impart a delicate odor to the clothes. Hot milk is better than hot water to remove fruit stains. To remove spots from gingham, wet with milk and cover with common salt. Leave for two hours, then rinse thoroughly. In washing white goods that have become yellow, put a few drops of turpentine into the water, then lay on the grass to dry in the strong sunshine. To make wash silk look like new, put a tablespoonful of wood alcohol to

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[Page Eleven] About House Plants

To make ferns grow better, place some thin pieces of raw beef close to the inside of the pot, between the pot and the soil. Old-fashioned portulaca makes a pretty low-growing green for a fern dish. To prevent plants from dropping their buds, give extra good drainage and systematic but moderate watering. An infallible wash for destroying the scaly insects that infest house plants is made as follows: Place half a bar of Swift's Pride Laundry Soap in a deep saucer and pour kerosene around it. Let t

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[Page Twelve] How to Use the Cheaper Cuts of Meat

Much time has been given in the last few years to the study of foods, their necessary proportions, and the manner of cooking them. Educators and scientists have alike agreed that this knowledge ought to be disseminated. On the part of the public also there has been a general awakening in this regard. There has been a wide demand especially from those of limited incomes for information on the purchase and preparation of foods. To meet this demand books have been published and articles have appear

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[Page Fifteen] The Practical Value and Use of Fireless Cookers

[Page Sixteen] The object of the following article is to present in simple and convenient form the history of the growth of fireless cooking and its advantages over the ordinary methods, so that those women who have had no experience in the management of fireless cookers may be encouraged to try them, and those adventurous women who experimented with the earlier cookers and met with disappointment may be induced to try again. Such eminent authorities as Linda Hull Larned, author of a series of c

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A Fireless Cooker Saves Money

1. Because by its use cheaper meats can be made to answer as well as higher-priced cuts. 2. Because out of a given quantity of raw material you get, after the cooking is done, more actual food than by any other method....

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A Fireless Cooker Saves Fuel

You have only to burn your gas twenty minutes for a 5-pound piece of meat for fireless cooking, whereas by the usual method you would burn the gas two to four hours, according to the way you desired the meat cooked....

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A Fireless Cooker Saves Time

Because you have only to watch the meat until it boils. By the usual method you must attend to it all the hours it is on cooking....

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A Fireless Cooker Saves Irritation and Worry

For by this method of cooking the housewife knows that the food cannot burn or overcook....

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A Fireless Cooker Adds to the Intellectual Expansion and the Pleasures of the Family

Because it gives the mother time from her kitchen to oversee the development of her children, and to share with them and their father their pleasures and interests....

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[Page Twenty-one] To the Wage-earning Woman

the fireless cooker is a positive godsend. She can put food into the cooker before going to work, and return to find her meal all ready....

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If the Housewife Lives in the City

and has to serve dinner at night all the preliminary cooking can be done at noon, and the meal placed in the fireless cooker till evening....

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To the Bachelor Girl

who lives by means of a kitchenette, and must do her cooking in what is at once parlor, bedroom and kitchen, what a blessing is the absence of heat and odors that the fireless cooker assures....

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In Conclusion

we quote from a bulletin published by the University of Illinois, in which a study is made of the methods of roasting and cooking meats. The authors found that there was no advantage in cooking meat in a very hot oven (385 degrees Fahrenheit), but rather a difficulty to keep it from burning; that in an oven which was about 350 degrees Fahrenheit the meat cooked better; and that in an Aladdin oven, which kept the meat at 212 degrees Fahrenheit, it cooked best of all—that is, it was of more unifor

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Beef Cannelon with Tomato Sauce

(One of the nicest and easiest of the cheap dishes) Use Flank Steak (7) Mix together beef, potatoes, salt, and pepper, and stir in egg last. Form into a roll 6 inches long. Roll this in a piece of white paper which has been oiled on both sides. Place in a baking-pan and add the beef extract and the oleomargarine. Bake half an hour, basting twice over the paper. Swift's Premium Oleomargarine reduces the cost of good living. [Page Twenty-three] To serve beef cannelon, remove the paper, place the r

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Spanish Minced Beef in Meat Box

(Very pretty and palatable) Use any of the cheaper cuts. Make the filling first. Put the oleomargarine in upper half of an oatmeal kettle, add onion and peppers, and simmer gently for twenty minutes. Then add the tomato halves cut into three or four pieces each and cook twenty minutes longer. Then add salt and pepper and set over hot water in lower half of kettle to keep hot till wanted. Now make the Work all well together. Form into a box whose sides are about an inch thick. Place this box on a

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[Page Twenty-four] Beef à la Mode

Use Clod (9) or Under Round (5) The day before the beef is to be served rub it all over with the following, well mixed together:— Then sprinkle the beef with about two tablespoonfuls vinegar and let stand overnight. Next day put in the bottom of the roasting pan:— Lay the meat on the vegetables in the pan, cover closely, and set in an exceedingly hot oven until the meat has browned a little; then reduce the temperature of the oven, and cook very slowly for four hours, basting frequently. Serve g

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[Page Twenty-five] Boiled Beef

Use cuts from (1), (8), (9), (11) Put the trimmings and suet of the beef into a large kettle and fry out the fat. Remove the cracklings or scraps and into the hot fat put the meat and turn quickly until it is red on all sides. Cover completely with boiling water and boil rapidly for five minutes, then turn down the gas or remove kettle to back of coal range so that the water cannot possibly boil again, and cook fifteen minutes to each pound of meat. One hour before it is done add one tablespoonf

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Steak en Casserole

Use a Round Steak (5) 1 inch thick Cover the bottom of the casserole with a layer of the mixed vegetables. Put in an iron frying-pan over the fire to heat. When hot, rub over the bottom with a piece of Swift's Premium Oleomargarine. Lay in the pieces of steak and brown quickly on both sides. Remove them from the frying-pan and arrange on the vegetables in the casserole. Cover them with the remaining vegetables. Sprinkle over the celery-seed, salt, and pepper, and then pour the hot stock over all

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[Page Twenty-six] Beef Loaf

Use cuts from Chuck (1) or the Round (5) Mix meat and onion. Add the dry ingredients next. Mix well, then add the eggs. Pack all down hard in a square bread-pan so the loaf will take the form of the pan. Bake for two hours in a moderately quick oven, basting every fifteen minutes with hot Swift's Beef Extract or hot stock. When done, set away in the pan until cold. To serve, turn out on a platter and cut in thin slices and serve with catsup or with cream horseradish sauce. Recipe for the latter

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Little Beef Cakes

Use any of the cheaper cuts Shape the meat into little cakes. Put the oleomargarine in a frying-pan, and when hot lay in the cakes and brown quickly on both sides. Then remove the cakes. Into the oleomargarine left in the pan put the flour and brown. Then add the stock gradually, stirring all the time so there will be no lumps. When smooth add the seasonings. Then lay in the beef cakes, cover, and cook slowly for five minutes. Serve at once with the sauce poured over them. Have you tried Swift's

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[Page Twenty-seven] Curry Balls

Make the meat into little balls. Put one tablespoon oleomargarine in frying-pan, and in it cook the onion slowly without browning it until the onion is soft. Then add the curry-powder and meat balls, and shake the pan over a quick fire for ten minutes. Put the second tablespoonful oleomargarine in another frying-pan, and when hot add to it the flour. Stir well, then add the salt, pepper and tomato. Let come to a boil and then pour over the meat balls. Cover and cook slowly for five minutes. Curr

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Smothered Beef with Corn Pudding

This meat should be free from fat. Have ready an iron pan very hot. Put the chopped meat in it and set in a very hot oven for fifteen minutes, stirring it once or twice. Then add the oleomargarine, salt and pepper, and serve at once with Mix corn with milk, salt and pepper. Add the yolks, well beaten. Sift the flour with the baking-powder and add it gradually. Lastly, fold in the well-beaten whites of the eggs. Bake in a quick oven for thirty minutes. The high price of butter has no terror for u

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[Page Twenty-eight] Beefsteak Pie

Use the Flank Steak (7) or Round (5) Put meat in deep pudding-dish and sprinkle over it parsley, onion, salt and pepper. To the suet add the flour, a pinch of salt, and sufficient ice water to moisten, but not to make wet. Knead a little until it can be rolled out in a crust large enough to cover the top of the pudding-dish. Pour the boiling stock over the meat. Spread the crust over it and cut a slit in the top. Brush over with milk and bake in a moderate oven one and a quarter hours. Serve in

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Braised Beef

Use inch thick slice from Under Round (5) Rub the slice of meat with flour. Have ready bacon or pork fat very hot in frying-pan. Lay in the meat and brown quickly on both sides. Spread the seasonings and vegetables over the bottom of a baking-pan. Lay the browned meat upon them; add the Swift's beef extract; cover, and bake three hours in very slow oven, basting every fifteen minutes. To serve, lay meat in center of the platter. Place vegetables around it. Make a brown sauce with the liquor left

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[Page Twenty-nine] Brown Beef Stew with Dumplings

Use Bony End Shoulder (10) or Veiny Piece (lower 3) Roll the meat cubes in one tablespoonful of the flour. Put suet in frying-pan and shake over fire until melted. Remove the crackling, put in the meat cubes and turn till they are slightly browned on all sides. Remove the meat. Into the fat in the pan stir the second tablespoonful of flour; mix and add gradually the stock, stirring all the while so there will be no lumps. When smooth, return the meat to the pan, add the vegetables and seasonings

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