The Easiest Way In Housekeeping And Cooking - free ebook by Helen Campbell

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The Easiest Way In Housekeeping And Cooking

Helen Campbell

47 chapters

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47 chapters

Adapted to Domestic Use or Study in Classes

Adapted to Domestic Use or Study in Classes

AUTHOR OF "IN FOREIGN KITCHENS," "MRS. HERNDON'S INCOME," "PRISONERS OF POVERTY,", "SOME PASSAGES IN THE PRACTICE OF DR. MARTHA SCARBOROUGH," "WOMEN WAGE-EARNERS," ETC., ETC. "If it were done, when 'tis done, then 'twere well It were done quickly." BOSTON: LITTLE, BROWN, AND COMPANY, 1903. Copyright, 1893, BY ROBERTS BROTHERS. University Press: JOHN WILSON AND SON, CAMBRIDGE, U.S.A....

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PREFACE TO REVISED EDITION.

PREFACE TO REVISED EDITION.

The little book now revised and sent out with some slight additions, remains substantially the same as when first issued in 1880. In the midst of always increasing cookery-books, it has had a firm constituency of friends, especially in the South, where its necessity was first made plain. To enlarge it in any marked degree would violate the original plan, for which the critic will please read the pages headed "Introductory," where he or she will find full explanation of the growth and purpose of

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Introductory.

Introductory.

That room or toleration for another "cook-book" can exist in the public mind, will be denied at once, with all the vigor to be expected from a people overrun with cook-books, and only anxious to relegate the majority of them to their proper place as trunk-linings and kindling-material. The minority, admirable in plan and execution, and elaborate enough to serve all republican purposes, are surely sufficient for all the needs that have been or may be. With Mrs. Cornelius and Miss Parloa, Marion H

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CHAPTER I. THE HOUSE: SITUATION AND ARRANGEMENT.

CHAPTER I. THE HOUSE: SITUATION AND ARRANGEMENT.

From the beginning it must be understood that what is written here applies chiefly to country homes. The general principles laid down are applicable with equal force to town or city life; but as a people we dwell mostly in the country, and, even in villages or small towns, each house is likely to have its own portion of land about it, and to look toward all points of the compass, instead of being limited to two, as in city blocks. Of the comparative advantages or disadvantages of city or country

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CHAPTER II. THE HOUSE: VENTILATION.

CHAPTER II. THE HOUSE: VENTILATION.

Having settled the four requisites in any home, and suggested the points to be made in regard to the first one,—that of wholesome situation,— Ventilation is next in order. Theoretically, each one of us who has studied either natural philosophy or physiology will state at once, with more or less glibness, the facts as to the atmosphere, its qualities, and the amount of air needed by each individual; practically nullifying such statement by going to bed in a room with closed windows and doors, or

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CHAPTER III. DRAINAGE AND WATER-SUPPLY.

CHAPTER III. DRAINAGE AND WATER-SUPPLY.

Air and sunshine having been assured for all parts of the house in daily use, the next question must be an unfailing and full supply of pure water. "Dig a well, or build near a spring," say the builders; and the well is dug, or the spring tapped, under the general supposition that water is clean and pure, simply because it is water, while the surroundings of either spring or well are unnoticed. Drainage is so comparatively new a question, that only the most enlightened portions of the country co

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CHAPTER IV. THE DAY'S WORK.

CHAPTER IV. THE DAY'S WORK.

It is safe to say that no class of women in the civilized world is subjected to such incessant trials of temper, and such temptation to be fretful, as the American housekeeper. The reasons for this state of things are legion; and, if in the beginning we take ground from which the whole field may be clearly surveyed, we may be able to secure a better understanding of what housekeeping means, and to guard against some of the dangers accompanying it. The first difficulty lies in taking for granted

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CHAPTER V. FIRES, LIGHTS, AND THINGS TO WORK WITH.

CHAPTER V. FIRES, LIGHTS, AND THINGS TO WORK WITH.

The popular idea of a fire to cook by seems to be, a red-hot top, the cover of every pot and saucepan dancing over the bubbling, heaving contents, and coal packed in even with the covers. Try to convince a servant that the lid need not hop to assure boiling, nor the fire rise above the fire-box, and there is a profound skepticism, which, even if not expressed, finds vent in the same amount of fuel and the same general course of action as before the remonstrance. The modern stove has brought simp

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CHAPTER VI. WASHING-DAY, AND CLEANING IN GENERAL.

CHAPTER VI. WASHING-DAY, AND CLEANING IN GENERAL.

Why Monday should be fixed upon as washing-day, is often questioned; but, like many other apparently arbitrary arrangements, its foundation is in common-sense. Tuesday has its advantages also, soon to be mentioned; but to any later period than Tuesday there are serious objections. All clothing is naturally changed on Sunday; and, if washed before dirt has had time to harden in the fiber of the cloth, the operation is much easier. The German custom, happily passing away, of washing only annually

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CHAPTER VII. THE BODY AND ITS COMPOSITION.

CHAPTER VII. THE BODY AND ITS COMPOSITION.

"The lamp of life" is a very old metaphor for the mysterious principle vitalizing nerve and muscle; but no comparison could be so apt. The full-grown adult takes in each day, through lungs and mouth, about eight and a half pounds of dry food, water, and the air necessary for breathing purposes. Through the pores of the skin, the lungs, kidneys, and lower intestines, there is a corresponding waste; and both supply and waste amount in a year to one and a half tons, or three thousand pounds. The st

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FOOD AND ITS LAWS.

FOOD AND ITS LAWS.

We have found, that, in analyzing the constituents of the body, water is the largest part; and turning to food, whether animal or vegetable, the same fact holds good. It forms the larger part of all the drinks, of fruits, of succulent vegetables, eggs, fish, cheese, the cereals, and even of fats. Fat is found in butter, lard, drippings, milk, eggs, cheese, fish, meat, the cereals, leguminous vegetables,—such as pease and beans,—nuts, cocoa, and chocolate. Sugar abounds in fruits and vegetables,

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CHAPTER IX. THE RELATIONS OF FOOD TO HEALTH.

CHAPTER IX. THE RELATIONS OF FOOD TO HEALTH.

We begin, then, with a typical baby, born of civilized parents, and living in the midst of the best civilization to be had. Savage or even partially civilized life could never furnish the type we desire. It is true, as we have seen, that natural laws, so deeply planted that they have become instincts, have given to many wild nations a dietary meeting their absolute needs; but only civilization can find the key to these modes, and make past experience pay tribute to present knowledge. We do not w

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CHAPTER X. THE CHEMISTRY OF ANIMAL FOOD.

CHAPTER X. THE CHEMISTRY OF ANIMAL FOOD.

Animal food has a wider range than is usually included under that head. The vegetarian who announces that no animal food is allowed upon his table offers a meal in which one finds milk, eggs, butter, and cheese,—all forms of animal food, and all strongly nourishing. A genuine vegetarian, if consistent, would be forced to reject all of these; and it has already been attempted in several large water-cures by enthusiasts who have laid aside their common-sense, and resigned with it some of the most

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CHAPTER XI. THE CHEMISTRY OF VEGETABLE FOOD.

CHAPTER XI. THE CHEMISTRY OF VEGETABLE FOOD.

We come now to the vegetable kingdom, the principal points that we are to consider arranging themselves somewhat as follows:— Farinaceous seeds, Oleaginous seeds, Leguminous seeds, Tubers and roots, Herbaceous articles, Fruits, Saccharine and farinaceous preparations. Under the first head, that of farinaceous seeds, are included wheat, rye, oats, Indian corn, rice, and a variety of less-known grains, all possessing in greater or less degree the same constituents. It will be impossible to more th

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CHAPTER XII. CONDIMENTS AND BEVERAGES.

CHAPTER XII. CONDIMENTS AND BEVERAGES.

Condiments are simply seasoning or flavoring agents, and, though hardly coming under the head of food, yet have an important part to play. As food by their use is rendered more tempting, a larger amount is consumed, and thus a delicate or uncertain appetite is often aided. In some cases they have the power of correcting the injurious character of some foods. Salt stands foremost. Vinegar, lemon-juice, and pickles owe their value to acidity; while mustard, pepper black and red, ginger, curry-powd

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STOCK AND SEASONING.

STOCK AND SEASONING.

The preparation called STOCK is for some inscrutable reason a stumbling-block to average cooks, and even by experienced housekeepers is often looked upon as troublesome and expensive. Where large amounts of fresh meat are used in its preparation, the latter adjective might be appropriate; but stock in reality is the only mode by which every scrap of bone or meat, whether cooked or uncooked, can be made to yield the last particle of nourishment contained in it. Properly prepared and strained into

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SOUPS.

SOUPS.

BEEP SOUP WITH VEGETABLES. For this very excellent soup take two quarts of stock prepared beforehand, as already directed. If the stock is a jelly, as will usually be the case in winter, an amount sufficient to fill a quart-measure can be diluted with a pint of water, and will then be rich enough. Add to this one small carrot, a turnip, a small parsnip, and two onions, all chopped fine; a cupful of chopped cabbage; two tablespoonfuls of barley or rice; and either six fresh tomatoes sliced, or a

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FISH.

FISH.

The most essential point in choosing fish is their freshness , and this is determined as follows: if the gills are red, the eyes prominent and full, and the whole fish stiff, they are good; but if the eyes are sunken, the gills pale, and the fish flabby, they are stale and unwholesome, and, though often eaten in this condition, lack all the fine flavor of a freshly-caught fish. The fish being chosen, the greatest care is necessary in cleaning. If this is properly done, one washing will be suffic

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MEATS.

MEATS.

The qualities and characteristics of meats have already been spoken of in Part I., and it is necessary here to give only a few simple rules for marketing. The best BEEF is of a clear red color, slightly marbled with fat, and the fat itself of a clear white. Where the beef is dark red or bluish, and the fat yellow, it is too old, or too poorly fed, to be good. The sirloin and ribs, especially the sixth, seventh, and eighth, make the best roasting-pieces. The ribs can be removed and used for stock

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POULTRY.

POULTRY.

TO CLEAN POULTRY. First be very careful to singe off all down by holding over a blazing paper, or a little alcohol burning in a saucer. Cut off the feet and ends of the wings, and the neck as far as it is dark. If the fowl is killed at home, be sure that the head is chopped off, and never allow the neck to be wrung as is often done. It is not only an unmerciful way of killing, but the blood has thus no escape, and settles about all the vital organs. The head should be cut off, and the body hang

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SAUCES AND SALADS.

SAUCES AND SALADS.

The foundation for a large proportion of sauces is in what the French cook knows as a roux , and we as "drawn butter." As our drawn butter is often lumpy, or with the taste of the raw flour, I give the French method as a security against such disaster. TO MAKE A ROUX. Melt in a saucepan a piece of butter the size of an egg, and add two even tablespoonfuls of sifted flour; one ounce of butter to two of flour being a safe rule. Stir till smooth, and pour in slowly one pint of milk, or milk and wat

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EGGS, CHEESE, AND BREAKFAST DISHES.

EGGS, CHEESE, AND BREAKFAST DISHES.

BOILED EGGS. Let the water be boiling fast when the eggs are put in, that it may not be checked. They should have lain in warm water a few minutes before boiling, to prevent the shells cracking. Allow three minutes for a soft-boiled egg; four, to have the white firmly set; and ten, for a hard-boiled egg. Another method is to pour boiling water on the eggs, and let them stand for ten minutes where they will be nearly at boiling-point, though not boiling. The white and yolk are then perfectly cook

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TEA, COFFEE, ETC.

TEA, COFFEE, ETC.

For these a cardinal rule has already been given in Part I., but can not be enforced too often; viz., the necessity of fresh water boiled, and used as soon as it boils, that the gases which give it character and sparkle may not have had time to escape. Tea and coffee both should be kept from the air, but the former even more carefully than the latter, as the delicate flavor evaporates more quickly. TEA. To begin with, never use a tin teapot if an earthen one is obtainable. An even teaspoonful of

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VEGETABLES.

VEGETABLES.

POTATOES. To be able to boil a potato perfectly is one of the tests of a good cook, there being nothing in the whole range of vegetables which is apparently so difficult to accomplish. Like the making of good bread, nothing is simpler when once learned. A good boiled potato should be white, mealy, and served very hot. If the potatoes are old, peel thinly with a sharp knife; cut out all spots, and let them lie in cold water some hours before using. It is more economical to boil before peeling, as

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BREAD AND BREAKFAST CAKES.

BREAD AND BREAKFAST CAKES.

BREAD-MAKING AND FLOUR. Much of the health, and consequently much of the happiness, of the family depends upon good bread: therefore no pains should be spared in learning the best method of making, which will prove easiest in the end. Yeast, flour, kneading, and baking must each be perfect, and nothing in the whole range of cooking is of such prime importance. Once master the problem of yeast, and the first form of wheat bread, and endless varieties of both bread and breakfast cakes can be made.

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CAKE.

CAKE.

CAKE-MAKING. In all cake-making, see that every thing is ready to your hand,—pans buttered, or papered if necessary; flour sifted; all spices and other materials on your working-table; and the fire in good order. No matter how plain the cake, there is a certain order in mixing, which, if followed, produces the best result from the materials used; and this order is easily reduced to rules. First, always cream the butter; that is, stir it till light and creamy. If very cold, heat the bowl a little

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PASTRY AND PIES.

PASTRY AND PIES.

In the first place, don't make either, except very semi-occasionally. Pastry, even when good, is so indigestible that children should never have it, and their elders but seldom. A nice short-cake made as on p. 209, and filled with stewed fruit, or with fresh berries mashed and sweetened, is quite as agreeable to eat, and far more wholesome. But, as people will both make and eat pie-crust, the best rules known are given. Butter, being more wholesome than lard, should always be used if it can be a

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PUDDINGS BOILED AND BAKED.

PUDDINGS BOILED AND BAKED.

For boiled puddings a regular pudding-boiler holding from three pints to two quarts is best, a tin pail with a very tight-fitting cover answering instead, though not as good. For large dumplings a thick pudding-cloth—the best being of Canton flannel, used with the nap-side out—should be dipped in hot water, and wrung out, dredged evenly and thickly with flour, and laid over a large bowl. From half to three-quarters of a yard square is a good size. In filling this, pile the fruit or berries on th

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CUSTARDS, CREAMS, JELLIES, ETC.

CUSTARDS, CREAMS, JELLIES, ETC.

BAKED CUSTARD. One quart of milk; four eggs; one teacup of sugar; half a teaspoonful of salt; nutmeg. Boil the milk. Beat the eggs very light, and add the sugar and salt. Pour on the milk very slowly, stirring constantly. Bake in a pudding-dish or in cups. If in cups, set them in a baking-pan, and half fill it with boiling water. Grate nutmeg over each. The secret of a good custard is in slow baking and the most careful watching. Test often with a knife-blade, and do not bake an instant after th

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CANNING AND PRESERVING.

CANNING AND PRESERVING.

Canning is so simple an operation that it is unfortunate that most people consider it difficult. The directions generally given are so troublesome that one can not wonder it is not attempted oftener; but it need be hardly more care than the making of apple sauce, which, by the way, can always be made while apples are plenty, and canned for spring use. In an experience of years, not more than one can in a hundred has ever been lost, and fruit put up at home is far nicer than any from factories. I

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PICKLES AND CATCHUPS.

PICKLES AND CATCHUPS.

Sour pickles are first prepared by soaking in a brine made of one pint of coarse salt to six quarts of water. Boil this, and pour it scalding hot over the pickle, cucumbers, green tomatoes, &amp;c. Cucumbers may lie in this a week, or a month even, but must be soaked in cold water two days before using them. Other pickles lie only a month. Sweet pickles are made from any fruit used in preserving, allowing three, or sometimes four, pounds of sugar to a quart of best cider vinegar, and boiling

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CANDIES.

CANDIES.

CREAM CANDY. One pound of granulated sugar; one teacupful of water; half a teacupful of vinegar. Boil—trying very often after the first ten minutes—till it will harden in cold water. Cool, and pull white. CHOCOLATE CARAMELS. One cup of sugar; one cup of milk; half a cup of molasses; two ounces of grated chocolate. Melt the chocolate in a very little water; add the sugar, milk, and molasses, and boil twenty minutes, or until very thick. Pour in buttered pans, and cut in small squares when cool. M

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SICK-ROOM COOKERY.

SICK-ROOM COOKERY.

GENERAL HINTS. As recovery from any illness depends in large part upon proper food, and as the appetite of the sick is always capricious and often requires tempting, the greatest pains should be taken in the preparation of their meals. If only dry toast and tea, let each be perfect, remembering instructions for making each, and serving on the freshest of napkins and in dainty china. A tête-à-tête service is very nice for use in a sick-room; and in any case a very small teapot can be had, that th

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HOUSEHOLD HINTS.

HOUSEHOLD HINTS.

SOFT SOAP. All mutton and ham fat should be melted and strained into a large stone pot. The practice of throwing lumps of fat into a pot, and waiting till there are several pounds before trying them out, is a disgusting one, as often such a receptacle is alive with maggots. Try out the fat, and strain as carefully as you would lard or beef drippings, and it is then always ready for use. If concentrated lye or potash, which comes in little tins, is used, directions will be found on the tins. Othe

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LIST OF UTENSILS REQUIRED FOR SUCCESSFUL WORKING.

LIST OF UTENSILS REQUIRED FOR SUCCESSFUL WORKING.

TIN WARE. One boiler for clothes, holding eight or ten gallons.—Two dish-pans,—one large, one medium-sized.—One two-quart covered tin pail.—One four-quart covered tin pail.—Two thick tin four-quart saucepans.—Two two-quart saucepans.—Four measures, from one gill to a quart, and broad and low, rather than high.—Three tin scoops of different sizes for flour, sugar, &amp;c.—Two pint and two half-pint molds for jellies.—Two quart molds.—One skimmer with long handle.—One large and one small dippe

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HINTS TO TEACHERS.

HINTS TO TEACHERS.

In beginning with a class of school-girls from fourteen to eighteen, it is best to let the first two or three lessons be demonstration lessons; that is, to have all operations performed by the teacher. An assistant may be chosen from the class, who can help in any required way. The receipts for the day should first be read, and copied plainly by all the pupils. Each process must be fully explained, and be as daintily and deftly performed as possible. Not more than six dishes at the most can be p

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TWELVE LESSONS.

TWELVE LESSONS.

LESSON FIRST. To make stock. Beef rolls. Apple float. Boiled custard. LESSON SECOND. To clarify fat or drippings. Clear soup. Beef soup with vegetables. To make caramel. Cream cakes. LESSON THIRD. Beef à la mode . To boil potatoes. Mashed potatoes. Potato snow. Potato croquettes. Yeast. Wine jelly. LESSON FOURTH. Bread. Plain rolls. Beef hash with potatoes. Beef croquettes. Coddled apples. LESSON FIFTH. Graham bread. Rye bread. To broil beef steak. To boil macaroni. Macaroni baked with cheese. T

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LIST OF TOPICS FOR TWENTY LESSONS.

LIST OF TOPICS FOR TWENTY LESSONS.

Wheat and corn. Making of flour and meal. Tea. Coffee. Chocolate and cocoa. Tapioca and sago. Rice. Salt. Pepper. Cloves and allspice. Cinnamon, nutmegs, and mace. Ginger and mustard. Olive-oil. Raisins and currants. Macaroni and vermicelli. Potatoes. Sweet potatoes. Yeast and bread. Butter. Fats....

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LIST OF AUTHORITIES TO WHICH THE TEACHER MAY REFER.

LIST OF AUTHORITIES TO WHICH THE TEACHER MAY REFER.

Draper's Physiology. Dalton's Physiology. Carpenter's Physiology. Foster's Physiology. Youman's Chemistry. Johnston's Chemistry of Common Life. Lewes's Physiology of Common Life. Gray's How Plants Grow. Rand's Vegetable Kingdom. Brillât Savarin's Art of Dining. Brillât Savarin's Physiologie du Goût. The Cook's Oracle, Dr. Kitchener. Food and Dietetics, by Dr. Chambers. Food and Dietetics, by Dr. Pary. Food and Digestion, by Dr. Brinton. Food, by Dr. Letheby. Cook-books at discretion....

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END.

END.

In this book, spelling is inconsistent, but is generally left as found in the original scans used for transcription. Some of the most common inconsistencies are noted below. If you are using this book for research, please verify any spelling or punctuation with another source. Spelling variants: omelet(te), omlet souflé(e) Gouffé(e) cocoanut, cocoa-nut dishcloth, dish-cloth forcemeat, force-meat oilcloth, oil-cloth popovers, pop-overs schoolgirls, school-girls storeroom, store-room underdone, un

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BIBLIOGRAPHY.

BIBLIOGRAPHY.

THE CHEMISTRY OF COOKERY. By W. Mattieu Williams. THE PERFECT WAY IN DIET. By Dr. Anna Kingsford. FOODS. By Edward Smith. FRUITS, AND HOW TO USE THEM. By Hester M. Poole. EATING FOR STRENGTH. Dr. M.L. Holbrook. FRUIT AND BREAD. By Gustav Schlickeyesen. Translated by Dr. M.L. Holbrook. FOOD AND FEEDING. By Sir Henry Thompson. MRS. LINCOLN'S BOSTON COOK BOOK. What to Do and What not to Do in Cooking. JUST HOW. By Mrs. A.D.T. Whitney. MRS. RORER'S PHILADELPHIA COOK BOOK. PRACTICAL COOKING AND DINNE

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SOME PASSAGES IN THE PRACTICE OF DR. MARTHA SCARBOROUGH.

SOME PASSAGES IN THE PRACTICE OF DR. MARTHA SCARBOROUGH.

BY HELEN CAMPBELL. 16mo. Cloth. Price, $1.00. Besides being equal to Mrs. Campbell's best work in the past, it is strikingly original in presenting the ethics of the body as imperiously claiming recognition in the radical cure of inebriety. It forces attention to the physical and spiritual value of foods, and weaves precedent and precept into one of the most beguiling stories of recent date. It is the gospel of good food, with the added influence of fresh air, sunlight, cleanliness, and physical

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ROGER BERKELEY'S PROBATION.

ROGER BERKELEY'S PROBATION.

A Story. BY HELEN CAMPBELL, Author of "Prisoners of Poverty," "Mrs. Herndon's Income," "Miss Melinda's Opportunity," "The What-to-do Club," etc. 16mo, cloth, price, $1.00; paper, 50 cents. This story is on the scale of a cabinet picture. It presents interesting figures, natural situations, and warm colors. Written in a quiet key, it is yet moving, and the letter from Bolton describing the fortunate sale of Roger's painting of "The Factory Bell" sends a tear of sympathetic joy to the reader's eye

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MISS MELINDA'S OPPORTUNITY.

MISS MELINDA'S OPPORTUNITY.

A STORY. AUTHOR OF "THE WHAT-TO-DO CLUB," "MRS. HERNDON'S INCOME," "PRISONERS OF POVERTY." 16mo. Cloth, price, $1.00; paper covers, 50 cents. "Mrs. Helen Campbell has written 'Miss Melinda's Opportunity' with a definite purpose in view, and this purpose will reveal itself to the eyes of all of its philanthropic readers. The true aim of the story is to make life more real and pleasant to the young girls who spend the greater part of the day toiling in the busy stores of New York. Just as in the '

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THE WHAT-TO-DO CLUB

THE WHAT-TO-DO CLUB

A STORY FOR GIRLS BY HELEN CAMPBELL. 16mo. Cloth. Price $1.50. "'The What-to-do Club' is an unpretending story. It introduces us to a dozen or more village girls of varying ranks. One has had superior opportunities; another exceptional training; two or three have been 'away to school;' some are farmers' daughters; there is a teacher, two or three poor self-supporters,—in fact, about such an assemblage as any town between New York and Chicago might give us. But while there is a large enough compa

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MRS. HERNDON'S INCOME.

MRS. HERNDON'S INCOME.

A NOVEL. AUTHOR OF "THE WHAT-TO-DO CLUB." One volume. 16mo. Cloth. $1.50. "Confirmed novel-readers who have regarded fiction as created for amusement and luxury alone, lay down this book with a new and serious purpose in life. The social scientist reads it, and finds the solution of many a tangled problem; the philanthropist finds in it direction and counsel. A novel written with a purpose, of which never for an instant does the author lose sight, it is yet absorbing in its interest. It reveals

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PRISONERS OF POVERTY. WOMEN WAGE-WORKERS: THEIR TRADES AND THEIR LIVES.

PRISONERS OF POVERTY. WOMEN WAGE-WORKERS: THEIR TRADES AND THEIR LIVES.

BY HELEN CAMPBELL, AUTHOR OF "THE WHAT-TO-DO CLUB," "MRS. HERNDON'S INCOME," "MISS MELINDA'S OPPORTUNITY," ETC. 16mo. Cloth. $1.00. Paper, 50 cents. The author writes earnestly and warmly, but without prejudice, and her volume is an eloquent plea for the amelioration of the evils with which she deals. In the present importance into which the labor question generally has loomed, this volume is a timely and valuable contribution to its literature, and merits wide reading and careful thought.— Satu

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