Woman's Institute Library Of Cookery. - free ebook by Woman's Institute of Domestic Arts and Sciences

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Woman's Institute Library Of Cookery.

Woman's Institute of Domestic Arts and Sciences

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PREFACE

PREFACE

The Woman's Institute Library of Cookery consists of five volumes that cover the various phases of the subject of cookery as it is carried on in the home. These books contain the same text as the Instruction Papers of the Institute's Course in Cookery arranged so that related subjects are grouped together. Examination questions pertaining to the subject matter appear at the end of each section. These questions will prove helpful in a mastery of the subjects to which they relate, as they are the

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ESSENTIALS OF COOKERY

ESSENTIALS OF COOKERY

The Problem of Food Selection of Food Food Substances Food Value Digestion and Absorption of Food Preparation of Food Methods of Cooking Heat for Cooking Utensils for Cooking Preparing Foods for Cooking Order of Work Table for Cooking Foods Care of Food Menus and Recipes Terms Used in Cookery...

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CEREALS

CEREALS

Production, Composition, and Selection Cereals as a Food Preparation of Cereals for the Table Indian Corn, or Maize Wheat Rice Oats Barley Rye, Buckwheat, and Millet Prepared, or Ready-to-Eat, Cereals Serving Cereals Italian Pastes Breakfast Menu...

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BREAD

BREAD

Importance of Bread as Food Ingredients for Bread Making Utensils for Bread Making Bread-Making Processes Making the Dough Care of the Rising Dough Kneading the Dough Shaping the Dough Into Loaves Baking the Bread Scoring Bread Use of the Bread Mixer Serving Bread Bread Recipes Recipes for Rolls, Buns, and Biscuits Toast Left-Over Bread...

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HOT BREADS

HOT BREADS

Hot Breads in the Diet Principal Requirements for Hot Breads Leavening Agents Hot-Bread Utensils and Their Use Preparing the Hot-Bread Mixture Baking the Hot-Bread Mixture Serving Hot Breads Popover Recipes Griddle-Cake Recipes Waffle Recipes Muffin Recipes Corn-Cake Recipes Biscuit Recipes Miscellaneous Hot-Bread Recipes Utilising Left-Over Hot Breads Luncheon Menu...

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THE PROBLEM OF FOOD

THE PROBLEM OF FOOD

1. Without doubt, the greatest problem confronting the human race is that of food. In order to exist, every person must eat; but eating simply to keep life in the body is not enough. Aside from this, the body must be supplied with an ample amount of energy to carry on each day's work, as well as with the material needed for its growth, repair, and working power. To meet these requirements of the human body, there is nothing to take the place of food , not merely any kind, however, but the right

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SELECTION OF FOOD

SELECTION OF FOOD

MATTERS INVOLVED IN RIGHT SELECTION 9. Each one of the phases of cookery has its importance, but if success is to be achieved in this art, careful attention must be given to the selection of what is to be cooked, so as to determine its value and suitability. To insure the best selection, therefore, the housewife should decide whether the food material she purchases will fit the needs of the persons who are to eat it; whether the amount of labor involved in the preparation will be too great in pr

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FOOD SUBSTANCES

FOOD SUBSTANCES

11. Although, as has just been stated, food may be considered as anything that the human engine can make over into tissue or use in living and working, not all foods are equally desirable any more than all materials are equally good in the construction of a steam engine and in the production of its working power. Those food substances which are the most wholesome and healthful are the ones to be chosen, but proper choice cannot be made unless the buyer knows of what the particular food consists

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FOOD VALUE

FOOD VALUE

22. Nearly all foods are complex substances, and they differ from one another in what is known as their value , which is measured by the work the food does in the body either as a tissue builder or as a producer of energy. However, in considering food value, the person who prepares food must not lose sight of the fact that the individual appetite must be appealed to by a sufficient variety of appetizing foods. There would be neither economy nor advantage in serving food that does not please thos

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DIGESTION AND ABSORPTION OF FOOD

DIGESTION AND ABSORPTION OF FOOD

24. The third requirement in the selection of food, namely, its digestion and absorption, depends considerably on the persons who are to be fed. Food that is chosen for adults entirely would not be the same as that intended for both young persons and adults; neither would food that is to be fed to children or persons who are ill be the same as that which is to be served to robust adults who do a normal amount of work. No hard-and-fast rules can be laid down here for this phase of food selection,

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PREPARATION OF FOOD

PREPARATION OF FOOD

REASONS FOR COOKING FOOD 25. The term cookery, as has been explained, means the preparation of both hot and cold dishes for use as food, as well as the selection of the materials or substances that are to be cooked. The importance of cooking foods by subjecting them to the action of heat has been recognized for ages; and while it is true that there are many foods that appeal to the appetite in their raw state and still others that can be eaten either raw or cooked, there are several reasons why

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METHODS OF COOKING

METHODS OF COOKING

COOKING PROCESSES 26. Food is cooked by the application of heat, which may be either moist or dry. While it is true that the art of cooking includes the preparation of material that is served or eaten raw, cooking itself is impossible without heat; indeed, the part of cooking that requires the most skill and experience is that in which heat is involved. Explicit directions for carrying on the various cooking processes depend on the kind of stove, the cooking utensils, and even the atmospheric co

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HEAT FOR COOKING

HEAT FOR COOKING

GENERAL DISCUSSION 47. Inasmuch as heat is so important a factor in the cooking of foods, it is absolutely necessary that the person who is to prepare them be thoroughly familiar with the ways in which this heat is produced. The production of heat for cooking involves the use of fuels and stoves in which to burn them, as well as electricity, which serves the purpose of a fuel, and apparatus for using electricity. In order, therefore, that the best results may be obtained in cookery, these subjec

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UTENSILS FOR COOKING

UTENSILS FOR COOKING

IMPORTANCE OF UTENSILS 1. While success in cooking, as has been pointed out, depends to a considerable extent on the selection of materials and the proper cooking methods, as well as on an understanding of the stove and fuel employed, the importance of the utensils that are to be used must not be overlooked. As is well known, each cooking utensil is fitted to its particular use; in fact, the wrong kind of pan, dish, or other utensil will not bring about the same result as the right one. This doe

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UTENSILS FOR FURNISHING A KITCHEN

UTENSILS FOR FURNISHING A KITCHEN

18. As a guide in purchasing equipment for a kitchen, a list of utensils is here presented. This list is divided into utensils that are necessary and those that are convenient and only at times necessary. In any case, however, the number of utensils and the size must be determined by the quantity of food that is to be prepared. NECESSARY EQUIPMENT CONVENIENT EQUIPMENT...

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GETTING FOODS READY FOR COOKING

GETTING FOODS READY FOR COOKING

PRELIMINARY PREPARATION 19. Before foods that require cooking are cooked or before foods that are to be eaten raw are served, they must be properly prepared, for their palatability and their value as food depend considerably on the way in which they are made ready for cooking or for eating. Of course, the way in which food should be prepared will depend on how it is to be served, but in any event all foods, for the sake of cleanliness, must first be washed with water or wiped with a clean, damp

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ORDER OF WORK

ORDER OF WORK

36. For successful results in cookery, the work to be done should be planned beforehand and then carried on with systematic care. By following such a plan, a waste of time and material will be prevented and good results will be secured, for there will be little chance for mistakes to occur. The order of work here outlined will serve to make clear the way in which cooking processes can be carried out satisfactorily. First, read the quantity and kind of ingredients listed in the recipe, and study

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TABLE FOR COOKING FOODS

TABLE FOR COOKING FOODS

37. So that the beginner in cookery may form a definite idea of the length of time required to cook certain foods, there is presented here what is commonly known as a cookery time table . It should be remembered that the time required to cook food is influenced by many factors. For instance, the age of vegetables and fruits very largely determines how long they should be cooked; tough meats and fowl require longer cooking than tender ones; and the heat of the oven has much to do with the length

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CARE OF FOOD

CARE OF FOOD

REASONS FOR CARE 38. Although, as has been explained, the selection and preparation of foods require much consideration from the housewife who desires to get good results in cookery, there is still one thing to which she must give attention if she would keep down the cost of living, and that is the care of food. Unless food is properly taken care of before it is cooked, as well as after it is cooked--that is, the left-overs--considerable loss is liable to result through its spoiling or decaying.

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MENUS AND RECIPES

MENUS AND RECIPES

58. As practically every woman knows, a MENU, or bill of fare , consists of a certain number of dishes given in the order in which they are to be served; likewise, she knows that the dishes called for in a menu must be prepared according to a RECIPE, or receipt , which is the list of ingredients of a mixture giving the exact proportions to be used, together with proper directions for compounding. In all good recipes the items are tabulated in the order in which they are needed, so as to save tim

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TERMS USED IN COOKERY

TERMS USED IN COOKERY

63. It is important that every person who is engaged in the preparation of food be thoroughly familiar with the various terms that are used in cookery. Many of these are not understood by the average person, because they are foreign terms or words that are seldom employed in other occupations. However, as they occur frequently in recipes, cook books, menus, etc., familiarity with them will enable one to follow recipes and to make up menus in a more intelligent manner. In view of these facts, a t

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PRODUCTION, COMPOSITION, AND SELECTION

PRODUCTION, COMPOSITION, AND SELECTION

PRODUCTION OF CEREALS 1. ORIGIN OF CEREALS. -- Cereals, which is the term applied to the edible seeds of certain grains, originated with the civilization of man. When man lived in a savage state, he wandered about from place to place and depended for his food on hunting and fishing; but as he ceased his roaming and began to settle in regions that he found attractive, it was not long before he became aware of the possibilities of the ground about him and realized the advantage of tilling the soil

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CEREALS AS A FOOD

CEREALS AS A FOOD

USES OF CEREALS 14. Cereals and cereal products play a very important part in the food problem, for the prosperity of a country depends on its grain crops and the people of all classes are dependent on them for food. This is evident when it is known that they form a greater proportion of the food consumed than any other single food material. In their widespread consumption, they have many and varied uses. In truth, a meal is seldom served without some cereal food, for if no other is used, bread

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PREPARATION OF CEREALS FOR THE TABLE

PREPARATION OF CEREALS FOR THE TABLE

METHODS OF COOKING CEREALS 21. PURPOSE OF COOKING. --As the so-called ready-to-eat cereals require practically no further preparation, attention is here given to only those cereals which need additional treatment to prepare them properly for the table. Raw grains cannot be taken into the body, for they are neither appetizing nor digestible. The treatment to which they must be subjected is cooking, for the structure of grains is such that cooking is the only means by which the coverings of the st

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INDIAN CORN, OR MAIZE

INDIAN CORN, OR MAIZE

ORIGIN, CLASSIFICATION, AND USE 30. The word corn has been applied to various grains and is now used in a variety of ways in different countries. In ancient times, barley was called corn, and at the present time, in some countries, the entire year's food crop is referred to by this name. The English apply the name corn to wheat, and the Scotch, to oats. In the United States, corn is the name applied to the seed of the maize plant, which is a highly developed grass plant that forms the largest si

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WHEAT

WHEAT

ORIGIN AND USE 43. WHEAT, owing to the fact that it is grown in all parts of the world and forms the basis for a large amount of the food of most people, is a very important grain. It was probably a native grass of Asia Minor and Egypt, for in these countries it first received cultivation. From the land of its origin, the use of wheat spread over all the world, but it was not introduced into America until after the discovery of this country by Columbus. Now, however, the United States raises mor

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RICE

RICE

VARIETIES AND STRUCTURE 52. RICE, next to wheat, is used more extensively as a food than any other cereal. It is a plant much like wheat in appearance, but it grows only in warm climates and requires very moist soil. In fact, the best land for rice is that which may be flooded with about 6 inches of water. This cereal is of two kinds, namely, Carolina rice and Japanese rice. Carolina rice , which is raised chiefly in the southeastern part of the United States, has a long, narrow grain, whereas J

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OATS

OATS

COMPOSITION AND VARIETIES 67. As an article of food, OATS are used very extensively. In Scotland, this cereal formed the principal article of diet for many years, and as the hardiness of the Scotch people is usually attributed to their diet the value of oats as a food cannot be overestimated. This grain, or cereal, grows very much like wheat and yields an abundant crop in fairly good soil; but it is unlike wheat in composition, for it contains very little protein and considerable fat. In fact, i

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BARLEY

BARLEY

ORIGIN AND USE 73. BARLEY is a grain, or cereal, that grows very much like wheat. However, it is hardier than wheat or any other cereals and may be grown through a greater range of climates. Barley has been cultivated from the most ancient times; in fact, its cultivation can be traced as far back as man's occupations have been recorded. The grain of this cereal has also played an important part in the advancement of man, for, according to history, some of the present weights and measures origina

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RYE, BUCKWHEAT, AND MILLET

RYE, BUCKWHEAT, AND MILLET

79. RYE is a grain that grows very much like wheat, but it can be cultivated in poorer soil and colder climates than this cereal. It is not used alone to any great extent for anything except the making of bread, but it is particularly well adapted for this purpose, since it contains a large amount of gluten, the food substance necessary for successful bread making, and, like wheat, will make yeast bread when used alone. Bread made of rye flour has a dark color and a peculiar flavor, and while th

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PREPARED, OR READY-TO-EAT, CEREALS

PREPARED, OR READY-TO-EAT, CEREALS

82. All the cereals that have been discussed up to this point require cooking; but there are many varieties of cereal food on the market that are ready to eat and therefore need no further preparation. Chief among these are the cereal foods known as flakes . These are first made by cooking the grain, then rolling it between rollers, and finally toasting it. The grains that are treated in this way for the preparation of flake foods are wheat, corn, rye, and rice. It is well to remember this fact,

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SERVING CEREALS

SERVING CEREALS

84. Although, as is shown by the recipes that have been given, cereals may have a place in practically all meals that the housewife is called on to prepare, they are used more frequently for breakfast than for any other meal. When a cereal forms a part of this meal, it should, as a rule, be served immediately after the fruit, provided the breakfast is served in courses. Many persons, of course, like fresh fruit served with cooked or dry cereal, and, in such an event, the fruit and cereal courses

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ITALIAN PASTES

ITALIAN PASTES

PREPARATION, VARIETIES, AND COMPOSITION 85. In addition to the cereals that have already been discussed, macaroni and foods of a similar nature are entitled to a place in this Section, because they are made from wheat flour and are therefore truly cereal products. These foods, which are commonly referred to as ITALIAN PASTES, originated in Italy. In that country they were made from a flour called semolina , which is derived from a native wheat that is very hard and contains more protein than is

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BREAKFAST MENU

BREAKFAST MENU

99. A well-planned breakfast menu is here given, with the intention that it be prepared and used. This menu, as will be observed, calls for at least one of the dishes that have been described, as well as some that have not. Directions for the latter, however, are given, so that no difficulty will be experienced in preparing the menu. After the recipes have been followed out carefully, it will be necessary to report on the success that is had with each dish and to send this report in with the ans

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IMPORTANCE OF BREAD AS FOOD

IMPORTANCE OF BREAD AS FOOD

1. BREAD is sometimes defined as any form of baked flour, but as the word is commonly understood it means only those forms of baked flour which contain some leavening substance that produces fermentation. The making of bread has come down through the ages from the simplest methods practiced by the most primitive peoples to the more elaborate processes of the present day. In truth, to study the history of bread making would amount to studying the accounts of the progress that has been made by the

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INGREDIENTS FOR BREAD MAKING

INGREDIENTS FOR BREAD MAKING

INGREDIENTS REQUIRED 6. Possibly the first essential to a correct knowledge of bread making is familiarity with the ingredients required. These are few in number, being merely flour, liquid, which may be either milk or water, sugar, salt, and yeast; but the nature of these, particularly the flour and the yeast, is such as to demand careful consideration. It will be admitted that the more the housewife knows about *bread-making materials and processes the greater will be her success in this work.

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UTENSILS FOR BREAD MAKING

UTENSILS FOR BREAD MAKING

33. NECESSARY EQUIPMENT. --Not many utensils are required for bread making, but the ones that are needed must be of the right kind if the best results are to be obtained. The necessary equipment is illustrated in Fig. 2. It includes a mixing bowl and cover a ; a flour sieve b ; measuring cups c of standard size, one for moist and one for dry ingredients, measuring spoons d , and a case knife or a spatula e for measuring; a long-handled spoon f for mixing; and baking, or bread, pans g . Unless th

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BREAD-MAKING PROCESSES

BREAD-MAKING PROCESSES

ACQUIRING SKILL IN BREAD MAKING 35. The nature and the quality of the ingredients required to make bread, as well as the utensils that are needed for this purpose, being understood, it is next in order to take up the actual work of making bread. Several processes are included in this work; namely, making the dough, caring for the rising dough, kneading the dough, shaping the dough into loaves, baking the loaves, and caring for the bread after it is baked. When the finished product is obtained, t

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MAKING THE DOUGH

MAKING THE DOUGH

PRELIMINARY TREATMENT OF INGREDIENTS 37. The first step in bread making, and without doubt the most important one, is the making of the dough. It consists in moistening the flour by means of a liquid of some kind in order to soften the gluten and the starch, to dissolve the sugar, and to cement all the particles together, and then combining these ingredients. Before the ingredients are combined, however, particularly the flour, the liquid, and the yeast, they must generally be warmed in order to

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CARE OF THE RISING DOUGH

CARE OF THE RISING DOUGH

45. PURPOSE OF RISING. --Rising is an important part of the process of bread making, no matter which method is employed. In a sponge, its purpose is to blend the ingredients after they have been mixed, as well as to permit the growth of the yeast; in a dough, after the gas has been evenly distributed by means of kneading, the purpose of rising is to permit the incorporation of a sufficient quantity of carbon dioxide to make the bread light when it is baked. As has just been explained, three risi

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KNEADING THE DOUGH

KNEADING THE DOUGH

51. PURPOSE OF KNEADING. --As has been pointed out, it is necessary to knead dough one or more times in the making of bread, the number of kneadings depending on the method that is employed. The purpose of kneading is to work the dough so as to distribute evenly the gas that is produced by the yeast, to increase the elasticity of the gluten, and to blend the ingredients. It is a very important part of the work of bread making, for to a great extent it is responsible for the texture of the finish

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SHAPING THE DOUGH INTO LOAVES

SHAPING THE DOUGH INTO LOAVES

53. After the dough is properly kneaded in the manner just explained, it is placed in the mixing bowl and allowed to rise again. When it has risen sufficiently for the last time, depending on the process employed, it should be kneaded again, if it must be reduced in size, and then shaped into loaves and put in the pans. Here, again, much care should be exercised, for the way in which bread is prepared for the pans has much to do with the shape of the loaf after it is baked. [Illustration: Fig. 1

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BAKING THE BREAD

BAKING THE BREAD

56. PURPOSE OF BAKING. --The various processes in the making of bread that have been considered up to this point may be successfully carried out, but unless the baking, which is the last step, is properly done, the bread is likely to be unpalatable and indigestible. Much attention should therefore be given to this part of the work. So that the best results may be obtained, it should be borne in mind that bread is baked for the purpose of killing the ferment, rupturing the starch grains of the fl

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SCORING BREAD

SCORING BREAD

61. OBJECT OF SCORING BREAD. --By the scoring of bread is meant simply the judging of its qualities. Persons who understand what good bread is agree very closely on the qualities that should characterize it, and they make these qualities a standard by which any kind of bread may be scored, or judged. Those who are not proficient in the making of bread, as well as those who have had very little experience, will do well to have their bread judged by experts or to learn how to score it themselves.

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USE OF THE BREAD MIXER

USE OF THE BREAD MIXER

67. The advantage of a bread mixer in bread making is that it practically does away with hand mixing and kneading; however, all the other steps described are the same, depending on the process used. As has been mentioned, the housewife who bakes such a small quantity as three or four loaves of bread can get along very well without a bread mixer; at least, for so few loaves a bread mixer does not seem so necessary as when six or more loaves are to be made at one time, when it is a decided conveni

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SERVING BREAD

SERVING BREAD

69. Bread is one of the foods that every one takes so much as a matter of course that little thought is given to its serving. Of course, it does not offer so much opportunity for variety in serving as do some foods; yet, like all other foods, it appeals more to the appetites of those who are to eat it if it is served in an attractive manner. A few ideas as to the ways in which it may be served will therefore not be amiss. As fresh bread is not easily digested, it should not usually be served unt

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BREAD RECIPES

BREAD RECIPES

70. In order that the beginner may bring into use the bread-making principles and directions that have been set forth, and at the same time become familiar with the quantities of ingredients that must be used, there are here given a number of recipes for the making of bread. These recipes include not only white bread-that is, bread made from white flour--but whole-wheat, graham, rye, and corn bread, as well as bread in which fruit and nuts are incorporated. Before these recipes are taken up, tho

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RECIPES FOR ROLLS, BUNS, AND BISCUITS

RECIPES FOR ROLLS, BUNS, AND BISCUITS

83. While the preceding recipes call for bread in the form of loaves, it should be understood that bread may be made up in other forms, such as rolls, buns, and biscuits. These forms of bread may be made from any of the bread recipes by adding to the mixture shortening, sugar, eggs, fruit, nuts, spices, flavoring, or anything else desirable. Since these things in any quantity retard the rising of the sponge or dough, they should be added after it has risen at least once. Rolls, buns, and biscuit

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TOAST

TOAST

93. As every one knows, TOAST is sliced bread browned by means of heat. To make toast is not a difficult process, but a certain amount of care must be exercised if good results are desired. The slices used for toast may be cut thick or thin, depending on whether the persons for whom the toast is made prefer a soft or a dry toast and whether the digestibility of the toast is to be taken into consideration. If thick slices are used and they are toasted the usual length of time necessary to make th

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LEFT-OVER BREAD

LEFT-OVER BREAD

97. Bread that has become stale need not be wasted, for there are many uses to which it may be put. As such bread has lost much of its moisture, it is desirable for toast, for it browns more quickly and makes crisper toast than fresh bread. Thick slices of it may also be cut into cubes or long, narrow strips and then toasted on all sides, to be served with soup instead of crackers. Still another use that can be made of stale bread is to toast it and then cut it into triangular pieces to be serve

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HOT BREADS IN THE DIET

HOT BREADS IN THE DIET

1. Closely related to yeast breads, or those in which yeast is used as the leavening agent, are breads known as HOT BREADS, or QUICK BREADS. As these names indicate, such breads are prepared in a very short time and are intended to be served while they are fresh and hot. Hot breads, to call such breads by the name in common use, are made by baking a batter or a dough mixture formed by mixing flour, liquid, salt, and a leavening agent. The nature of the mixture, however, is governed by the propor

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PRINCIPAL REQUIREMENTS FOR HOT BREADS

PRINCIPAL REQUIREMENTS FOR HOT BREADS

2. Hot breads are quickly and easily made, but in this part of cookery, as in every other phase of it, certain principles must be understood and applied if the most satisfactory results are desired. These principles pertain chiefly to the ingredients used, the way in which they are measured and handled, the proportions in which they are combined, the necessary utensils, and the proper baking of the mixtures that are formed. In the first place, the quality of the ingredients should be carefully c

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LEAVENING AGENTS

LEAVENING AGENTS

CLASSES OF LEAVENING AGENTS 3. As has been pointed out, the ingredients that are actually required in the making of hot breads are flour, liquid, salt, and leavening, and to give variety to breads of this kind, numerous other materials, including sugar, shortening, eggs, fruit, nuts, etc., are often added. With the exception of leavening agents, none of these ingredients requires special attention at present; however, the instruction that is given in Bread regarding flour should be kept in mind,

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HOT-BREAD UTENSILS AND THEIR USE

HOT-BREAD UTENSILS AND THEIR USE

PURPOSE OF UTENSILS 18. The utensils required for the making of hot breads consist of two kinds: those in which the ingredients are prepared and combined to form the mixture and those in which the mixture is to be baked. As soon as it is known just what ones are needed to carry out the recipe for the hot bread that is to be made, they, together with the necessary ingredients, such as milk, fat, flour, baking powder, salt, eggs, etc., should be collected and arranged in the manner shown in Fig. 1

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PREPARING THE MIXTURE

PREPARING THE MIXTURE

26. PRELIMINARY PREPARATION OF INGREDIENTS. --Before the mixing of the ingredients that are to be used in the batters and doughs of hot breads is begun, all that are needed for the recipe selected should be collected and properly measured. Always sift the flour that is to be used for this purpose. This is a rule that never varies with regard to flour to be used for any dough mixture or as a thickening agent. Then, to prevent the flour from packing too solidly, measure it by dipping it into the c

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BAKING THE MIXTURE

BAKING THE MIXTURE

28. REGULATING THE OVEN. --When the ingredients have been properly combined, the mixture is ready to be baked. With the exception of waffles and griddle cakes, the baking of which is explained in connection with the recipes, all hot breads are baked in the oven; therefore, while the mixture is being prepared, the oven should be properly regulated in order that the temperature will be just right when it is time to start the baking. Particular thought should be given to this matter, for if no atte

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SERVING HOT BREADS

SERVING HOT BREADS

34. Hot breads, in contrast with yeast breads, are intended to be eaten hot, and, to be most satisfactory, should be served as soon as possible after they are baked. They usually take the place of bread in the meal for which they are served, but there are various ways of using them whereby variety is given to them and to the meal. A favorite combination with many persons is hot biscuits or muffins served with honey. If honey is not available, jam, preserves, or sirup may be substituted to advant

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POPOVER RECIPES

POPOVER RECIPES

[Illustration: FIG. 6.] 35. POPOVERS. --A delightful change from the puffs, muffins, and biscuits that are usually served for breakfast or luncheon is afforded by means of popovers, one of which is illustrated in Fig. 6. Popovers are not difficult to make. For them is required a thin batter in equal proportions of liquid and flour. In giving the method for mixing popovers, some of the older cook books recommend beating for 5 minutes just before they are baked, because the lightness was formerly

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GRIDDLE-CAKE RECIPES

GRIDDLE-CAKE RECIPES

39. PROCEDURE IN BAKING GRIDDLE CAKES. --During the preparation of the batter for griddle cakes, have the griddle heating, so that it will be sufficiently hot when the cakes are ready to be baked. Each time, before the baking is begun, grease the griddle, provided it is the kind that requires greasing, by rubbing over it a rind of salt pork or a small cloth pad that has been dipped into a dish of grease. In greasing the griddle, see that there is no excess of grease, as this burns and produces s

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WAFFLE RECIPES

WAFFLE RECIPES

45. PROCEDURE IN BAKING WAFFLES. --The procedure in making waffles is very similar to that in making griddle cakes. While the waffle mixture is being prepared, heat the waffle iron. Then grease it thoroughly on both sides with a rind of salt pork or a cloth pad dipped in fat, being careful that there is no excess fat, as it will run out when the iron is turned over. With the iron properly greased and sufficiently hot, place several spoonfuls of the batter in the center and close the iron. By so

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MUFFIN RECIPES

MUFFIN RECIPES

48. Muffins are examples of thick batters with variations. This form of hot bread, an illustration of which is shown in Fig. 9, may be baked in a pan like that shown at h , Fig. 1, or in individual tins. Just as other forms of hot breads assist the housewife in making changes or additions to meals, so do muffins, as they are usually relished by nearly every one. 49. PLAIN MUFFINS. --Perhaps the simplest form of muffin is the plain, or one-egg, muffin, which is illustrated in Fig. 9 and made acco

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CORN-CAKE RECIPES

CORN-CAKE RECIPES

56. CORN CAKE. --Corn cakes were among the first breads made of cereal foods in America, being at first often made of only corn meal, water, and salt. These cakes of corn meal were prepared and carried on long journeys made by people when there were no means of rapid transportation. The cakes did not spoil, were not bulky, and contained a great deal of nutriment, so they made a convenient kind of food for such purposes and were called journey cakes. From this term came the name Johnny cake, whic

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BISCUIT RECIPES

BISCUIT RECIPES

59. BAKING-POWDER BISCUITS. --The ability of the housewife as a cook is very often judged by the biscuits she makes; but they are really very simple to make, and if recipes are followed carefully and measurements are made accurately, only a little experience is required to produce excellent ones. The principal requirement in making baking-powder biscuits, which are illustrated in Fig. 11, is that all the ingredients be kept as cold as possible during the mixing. Tiny, thin biscuits may be split,

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MISCELLANEOUS HOT-BREAD RECIPES

MISCELLANEOUS HOT-BREAD RECIPES

63. SOFT GINGERBREAD. --As a hot bread for breakfast, soft gingerbread like that illustrated in Fig. 17 is very satisfactory, and with or without icing it may be served as cake with fruit for luncheon. Sweet milk and baking powder are generally used in gingerbread, but sour milk may be substituted for sweet milk and soda in the proper proportion may be used in place of baking powder. If not too much spice is used in a bread of this kind, it is better for children than rich cake, and, as a rule,

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UTILISING LEFT-OVER HOT BREADS

UTILISING LEFT-OVER HOT BREADS

66. As a general rule, not much consideration need be given to the utilising of left-over hot breads, for these are not often baked in large quantities and consequently are usually eaten at the meal for which they are intended. Still, if any should be left over, they should never be wasted, for there are various ways in which they may be used. The small varieties, such as muffins, biscuits, etc, may be freshened so that they will be almost as good as when first baked by putting them into a hot o

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LUNCHEON MENU

LUNCHEON MENU

67. As in the preceding Sections, there is here submitted a menu that should be worked out and reported on at the same time that the answers to the Examination Questions are sent in. This menu is planned to serve six persons, but, as in the case of the other menus, it may be increased or decreased to meet requirements. The recipe for macaroni with cheese and tomatoes may be found in Cereals, and that for baking-powder biscuit, as well as that for popovers with apple sauce, in this Section. Recip

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PREFACE

PREFACE

This volume, which is the second of the Woman's Institute Library of Cookery, deals with such essentials of diet as the dairy products--milk, butter, and cheese--the protein food, eggs, and the energy-producing nutrients, vegetables. In Milk, Butter, and Cheese , Parts 1 and 2, are explained the place that milk occupies in the diet, its composition, grades, and the dishes for which it is used; the purchase, care, and use of butter and butter substitutes; and the characteristics, care, and variet

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MILK, BUTTER, AND CHEESE

MILK, BUTTER, AND CHEESE

Milk in the Diet Composition of Milk Products Obtained from Milk Characteristics of Wholesome Milk Grades of Clean Milk Preserved Milk Milk in the Home Recipes for Milk Dishes and Sauces Economical Use of Butter Flavor and Composition of Butter Purchase and Care of Butter Cooking With Butter Serving Butter Butter Substitutes Characteristics and Care of Cheese Imported Cheese Domestic Cheese Serving Cheese Recipes for Cheese Dishes Luncheon Menu...

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EGGS

EGGS

Description of Eggs and Place in the Diet Nutritive Value of Eggs Selection of Eggs Preservation of Eggs Cooking of Eggs Serving of Eggs Egg Recipes Use of Left-Over Eggs Breakfast Menu...

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VEGETABLES

VEGETABLES

Variety in Vegetables Structure, Composition, and Food Value Purchase and Care of Vegetables Classification of Vegetables Methods of Preparing and Cooking Vegetables Sauces for Vegetables Asparagus and Its Preparation Beans and Their Preparation Beets and Their Preparation Brussels Sprouts and Their Preparation Cabbage and Its Preparation Carrots and Their Preparation Cauliflower and Its Preparation Celery and Its Preparation Corn and Its Preparation Cucumbers and Their Preparation Eggplant and

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MILK IN THE DIET

MILK IN THE DIET

1. As is well understood, milk is the liquid that is secreted by the mammary glands of female mammals for the nourishment of their young. The word milk as it is commonly used, however, refers to cow's milk, because such milk is employed to a greater extent as human food than the milk from any other animal. Cow's milk in its perfectly fresh raw state is a yellowish-white, opaque fluid, called whole milk, and, as is well known, possesses a distinctly sweet taste and characteristic odor. When such

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COMPOSITION OF MILK

COMPOSITION OF MILK

6. As milk is usually taken into the body in liquid form, the common tendency is to regard it as a beverage, rather than as an important source of nourishing food material. However, a knowledge of its composition, as well as the fact that milk becomes a solid food in the stomach and must then be dissolved in the process of digestion, will serve to show that milk contains solids. That it possesses all the elements required to sustain life and promote health is proved by the fact that a child may

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PRODUCTS OBTAINED FROM MILK

PRODUCTS OBTAINED FROM MILK

13. Although milk is used extensively in its natural liquid form, considerable use is also made of the numerous products of milk, chief among which are cream, skim milk, buttermilk, sour milk, whey, butter, and cheese. In fact, all of these occupy such an important place in the dietary of the majority of homes that it is well for every housewife to understand their value. Butter and cheese are discussed in detail later, so that at this time no attention need be given to them. The other products,

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CHARACTERISTICS OF WHOLESOME MILK

CHARACTERISTICS OF WHOLESOME MILK

21. So far as the housewife is concerned, the qualities that characterize wholesome milk are without doubt of great interest. She may know of what use milk is in the diet and the food substances of which it is composed, but unless she understands just what constitutes milk of good quality, as well as the nature of inferior milk, she cannot very well provide her family with the kind it should have. Therefore, to assist her in this matter, the characteristics of wholesome milk are here discussed.

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GRADES OF CLEAN MILK

GRADES OF CLEAN MILK

31. Ever since milk has come to be a commercial product, authorities have been devising ways in which it may be brought to the consumer in a condition that will permit it to be used without causing ill results. Their efforts have been rewarded to such an extent that nowadays consumers have little to fear from the milk they purchase, provided they get it from dealers who live up to the laws. Chief among the different grades of clean milk is certified milk, and next in order comes pasteurized milk

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PRESERVED MILK

PRESERVED MILK

43. Besides milk that is commonly sold by dairymen and milk dealers, it is possible to buy in the market many grades of so-called PRESERVED MILK. Such milk is produced by driving off all or part of the water contained in milk, and it is sold as condensed, evaporated, and powdered milk . Usually, it is put up in tin cans, and while it is not used so extensively as regular milk, many firms are engaged in its preparation. 44. CONDENSED AND EVAPORATED MILK. --As has just been mentioned, condensed an

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MILK IN THE HOME

MILK IN THE HOME

PURCHASE OF MILK [Illustration: FIG. 5] 47. After the housewife has become familiar with the points that she should know concerning milk, she will be much better equipped to purchase milk of the right kind for her home. However, there are still some points for her to observe when she is purchasing milk if she would supply her family with the best quality of this food. 48. In the first place, she should buy milk from a reliable dealer who will not object to questioning, and, if possible, she shou

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RECIPES FOR MILK DISHES AND SAUCES

RECIPES FOR MILK DISHES AND SAUCES

FOODS CONTAINING MILK 61. From the discussion given up to this point, it will be noted that milk is used in a large variety of ways and in the making of numerous dishes. However, most of the dishes in which this liquid occurs involve other important materials, so that the recipes for them are usually listed under some other ingredient or division of cookery. For instance, milk is used in the making of ice cream, but as the ice creams are included among cold desserts, recipes for them would natur

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ECONOMICAL USE OF BUTTER

ECONOMICAL USE OF BUTTER

1. BUTTER is the fatty constituent of milk. It is obtained by skimming or separating the cream from milk and churning it in order to make the particles of fat adhere to one another. Butter is used largely in the household as an article of food, for it is one of the most appetizing and digestible forms of fat. To supply the demand for butter, it is produced domestically in the home and on farms and commercially in dairies and large establishments. The principle of all churns used for butter makin

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FLAVOR AND COMPOSITION OF BUTTER

FLAVOR AND COMPOSITION OF BUTTER

3. FLAVOR AND COMPOSITION OF BUTTER. --That the housewife may have an understanding of the food substances found in butter and also learn how to determine the quantity of butter needed for her family, she should become familiar with the composition of this food. The flavor of butter depends to a great extent on the kind of cream from which it is made, both sweet and sour cream being used for this purpose. Of these two kinds, sour cream is the preferable one, because it gives to the butter a desi

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PURCHASE AND CARE OF BUTTER

PURCHASE AND CARE OF BUTTER

5. PURCHASING BUTTER. --As in the case of milk, in order that the housewife may judge the quality of the butter she purchases, she will do well to look into the cleanliness and sanitary condition of the dairy that produces it. Too much attention cannot be given to this matter, for if cream becomes contaminated from careless handling, the same contamination is liable to occur in the butter made from it. Butter that is produced in dairies that make large quantities of it usually has not much oppor

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COOKING WITH BUTTER

COOKING WITH BUTTER

9. COOKING WITH BUTTER. --While some housewives make it a practice to use butter in cooking of all kinds, there are uses in which other fats are preferable; or, in case butter is desired, there are certain points to be observed in its use. For instance, butter is rendered less digestible by cooking it at a high temperature, as in frying or sautéing; also, it cannot be used to any extent for the frying of foods, as it burns very readily. If it is used for sautéing, the dish is made much more expe

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SERVING BUTTER

SERVING BUTTER

[Illustration: FIG 1] 10. SERVING BUTTER. --When butter is used for the table, some consideration must be given to the serving of it. Probably the most usual way of serving butter is to place a slice of it on a plate and then pass the plate with a knife to each person at the table. The advantage of this method is that each person can take the amount desired and thus prevent waste. However, a still more desirable way of serving butter that is to be passed is to cut it into small cubes or squares

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BUTTER SUBSTITUTES

BUTTER SUBSTITUTES

13. In about the year 1870, through a desire to procure a cheaper article than butter for the poorer classes of France, came the manufacture of the first substitute for butter. Since that time the use of butter substitutes has gradually increased, until at the present time millions of pounds are consumed every year. A certain amount of prejudice against their use exists, but much of this is unnecessary for they are less likely to be contaminated with harmful bacteria than the poorer qualities of

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CHARACTERISTICS AND CARE OF CHEESE

CHARACTERISTICS AND CARE OF CHEESE

18. ORIGIN, PRODUCTION, AND USE OF CHEESE. --Cheese is a product that is manufactured from the solids of milk, and it provides a valuable food. The making of cheese was known in ancient times, it having probably originated through a desire to utilize an oversupply of milk. When cheese was first made, the fact that bacteria were present was not known, nor were the reasons for the spoiling of milk understood; but it was learned that milk can be kept if most of its water is removed. This discovery

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KINDS OF CHEESE

KINDS OF CHEESE

CLASSIFICATION OF VARIETIES 25. The cheese used in the United States may be included under two leading classes, namely, foreign cheese and domestic cheese . Since the foreign cheeses are imported, they are more expensive than the cheeses made here, and should not be bought if cheese is to be used as an economical article of food. They are valuable chiefly for their flavor and are generally bought for this reason. The domestic cheeses can be used in larger quantities, for, besides being less expe

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IMPORTED CHEESE

IMPORTED CHEESE

26. Each of the European countries has originated its own peculiar kind of cheese, which remains representative of a certain people or locality. The majority of these cheeses have met with so much favor in the United States that large quantities of them are continually imported. A few of them have been copied here with success, but others have not been successfully made. While these are not in such common use as the domestic cheeses, it is well for every one to know their names and the character

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DOMESTIC CHEESE

DOMESTIC CHEESE

33. In the United States, efforts that have been exerted to make cheeses similar to some of those produced in Europe have to a certain extent been successful. American cheese makers have succeeded in making several soft cream cheeses that resemble Neufchâtel, some of which are spiced or flavored with pimiento, olives, etc. In addition, Limburg and Swiss cheeses have been successfully manufactured in Wisconsin, and Brie, Neufchâtel, and Camembert have been copied and are produced in New York. Pin

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SERVING CHEESE

SERVING CHEESE

40. Cheese does not lend itself readily to many ways of serving, still it frequently adds zest to many foods. When grated, it may be passed with tomato or vegetable soup and sprinkled in to impart an unusual flavor. In this form it may also be served with macaroni and other Italian pastes, provided cheese has not been included in the preparation of such foods. When sliced, little slices may be served nicely with any kind of pie or pastry and with some puddings, such as steamed fruit puddings. Th

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RECIPES FOR CHEESE DISHES

RECIPES FOR CHEESE DISHES

EFFECT OF COOKING ON CHEESE 41. Because cheese is a highly concentrated food, it is generally considered to be indigestible; but this matter can be remedied by mixing the cheese with other foods and thus separating it into small particles that are more readily digested. The way in which this may be done depends on the nature of the cheese. Any of the dry cheeses or any of the moist cheeses that have become dry may be grated or broken into bits, but as it is difficult to treat the moist ones in t

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LUNCHEON MENU

LUNCHEON MENU

58. Many of the dishes for which recipes are given in this Section, particularly those including cheese as one of the ingredients, do very well for the main dish in a light meal, such as luncheon. In order that practice may be had in preparing a well-balanced luncheon that includes a dish of this kind, a luncheon menu is here presented. The cheese soufflé, which has been selected as the main dish in this menu, should be made according to the directions already given. Little difficulty will be ex

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DESCRIPTION OF EGGS AND PLACE IN THE DIET

DESCRIPTION OF EGGS AND PLACE IN THE DIET

1. Eggs are of great importance in the diet, and to appreciate this fact fully the true nature of this food must be understood. For domestic use, the eggs of guinea hens, turkeys, ducks, and geese occasionally find favor, but as eggs laid by hens are the kind that is commonly used, it is to such eggs that this Section is devoted. A hen's egg may really be considered as an undeveloped chicken, because it contains all the elements required to build the body of the chick and provide it with the ene

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NUTRITIVE VALUE OF EGGS

NUTRITIVE VALUE OF EGGS

5. Like milk, eggs are often spoken of as a perfect food. Still, as has been pointed out, they are not a perfect food for man, but they are of especial nutritive value and should be used freely in the diet just as long as their cost neither limits nor prohibits their use. An idea of how they compare with other nutritious foods can be obtained from Fig. 1, which shows that eight eggs are equal in food value to 1 quart of milk or 1 pound and 5 ounces of beefsteak. A better understanding of their f

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SELECTION OF EGGS

SELECTION OF EGGS

12. On first thought it would seem as if there is very little to guide the housewife in the selection of eggs, it being extremely difficult to tell from their external appearance whether or not they are fresh or stale. As a rule, she must trust largely to the honesty of the person from whom she buys eggs. Still she need not depend entirely on the dealer's word, for, at least to a certain extent, there are ways in which she may judge the quality of eggs. Because of the great value of eggs as a fo

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PRESERVATION OF EGGS

PRESERVATION OF EGGS

CAUSES AND PREVENTION OF DETERIORATION 24. As has been implied in the discussion given thus far, eggs will deteriorate or spoil in a comparatively short time unless something is done to preserve them. In view of the eggs she keeps on hand at home, as well as those she buys, the causes of spoiling and the ways in which to prevent spoiling are matters with which the housewife should be familiar, particularly if she would secure for her family eggs of the best quality at prices that are not beyond

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COOKING OF EGGS

COOKING OF EGGS

PRELIMINARY PREPARATION 35. The successful preparation of eggs for their use as a food demands that certain points must be observed by the housewife. For instance, she must see that the eggs she uses are in the right condition; that the shells are properly broken for the most convenient removal of the egg; that the parts of the egg are separated in the right way in case the whites and the yolks are to be used separately; and that the eggs receive the right treatment for the purpose for which the

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SERVING OF EGGS

SERVING OF EGGS

46. The manner of serving eggs depends, of course, on the way in which they are cooked. One point, however, that should never be overlooked, so far as eggs that are to be served hot is concerned, is that they should be served immediately upon being prepared, so that they will not have an opportunity to become cool before being eaten. This applies particularly to any spongy mixture, such as puff omelet and soufflé, as these dishes shrink upon standing and become less appetizing in both appearance

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EGG RECIPES

EGG RECIPES

48. To enable the housewife to prepare many of the dishes already mentioned, as well as many other egg dishes, a number of recipes are here given. These recipes pertain to the cooking of eggs alone in various ways or to dishes in which eggs are the leading ingredient. There are, of course, numerous other dishes in which eggs are required, such as custards, cakes, mayonnaise, etc., but these are omitted here, as recipes for them are included in the lessons that pertain directly to them. In the fi

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LEFT-OVER EGGS.

LEFT-OVER EGGS.

75. LEFT-OVER EGGS. --It is not a difficult matter to utilize eggs in any form in which they may be left over, for they combine readily with many other foods. For instance, left-over hard-cooked eggs may be sliced or chopped and used to garnish dishes of vegetables, meat, fish, or salads. Eggs cooked in this way may also be stuffed according to the recipe given in Art. 63, or they may be crushed and mixed with seasoning for sandwiches. If any soft-cooked eggs remain after a meal, they should be

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BREAKFAST MENU

BREAKFAST MENU

76. So that a definite idea may be formed of the student's progress in cookery, there is here presented a breakfast menu that is to be prepared and reported on at the same time that the answers to the Examination Questions are sent. This menu is practical and it may be easily prepared, as all the dishes it contains have already been considered. MENU Sliced Bananas Cream of Wheat Graham Muffins Butter Puff Omelet Coffee In most homes, breakfast is a meal that is gathered together with as little t

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VARIETY IN VEGETABLES

VARIETY IN VEGETABLES

1. As understood in cookery, VEGETABLES refer to plants or parts of plants that are used as food. Vegetables may consist of the entire plant, as, for example, the beet; the stem, as asparagus and celery; the root, as carrot and turnip; the underground stem, or tuber, as the white potato and onion; the foliage, as cabbage and spinach; the flower of the plant, as cauliflower; the pods, which hold the seeds of the plant or the seeds themselves, as peas and beans; or that which in reality is fruit,

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STRUCTURE, COMPOSITION, AND FOOD VALUE

STRUCTURE, COMPOSITION, AND FOOD VALUE

9. STRUCTURE OF VEGETABLES. --Although vegetables vary greatly in composition and consequently in food value, they are similar so far as physical structure is concerned. In general, they consist of a skeleton framework that is made up of cellulose. Their digestible part is composed of tiny cells having thin walls that confine the actual food material in the form of a liquid or semiliquid. As the vegetables grow old, the cellulose material and the cell walls gradually toughen, with the result tha

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PURCHASE AND CARE OF VEGETABLES

PURCHASE AND CARE OF VEGETABLES

PURCHASE OF VEGETABLES 20. As in the case of other foods, the purchase of vegetables in the market requires special knowledge and attention in order that the best value may be obtained for the money expended. The housewife who has a limited amount of money to spend for food does not buy wisely when she purchases vegetables out of season or those which must be shipped long distances. On the other hand, it will be found that vegetables bought in season as well as those which are plentiful in the p

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CLASSIFICATION OF VEGETABLES

CLASSIFICATION OF VEGETABLES

27. Because of their difference in physical structure, both as plants or parts of plants, and their variation in chemical composition, it is a rather difficult matter to classify vegetables. The vegetables that are discussed throughout these Sections are therefore not included in any classes, but are arranged alphabetically, a plan that the housewife will find very convenient. However, there are a few general classes whose names and characteristics should be known by the housewife, for an unders

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GENERAL METHODS OF PREPARATION AND COOKING

GENERAL METHODS OF PREPARATION AND COOKING

32. PREPARING VEGETABLES FOR COOKING. --Before many vegetables can be cooked, they require a certain amount of preparation, such as washing, soaking, peeling, cutting up into suitable sizes, etc. When they must be peeled, great care should be taken not to remove too much of the vegetable with the skin. Whenever it is possible to do so, vegetables should be cooked in their skins, as there is much less waste of edible material if the skins are removed after cooking. Potatoes that are to be fried,

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SAUCES FOR VEGETABLES

SAUCES FOR VEGETABLES

40. Vegetables may, of course, be served plain, but they are greatly improved in flavor, nutritive value, and often in appearance by the addition of a well-seasoned sauce. Numerous sauces are used for this purpose, the one to select depending somewhat on the vegetable, the method of cooking employed, and the flavor that is desired. Recipes for the sauces found to be most satisfactory are here given. It will be well to practice the making of these, so as to become familiar with them and thus know

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ASPARAGUS AND ITS PREPARATION

ASPARAGUS AND ITS PREPARATION

41. ASPARAGUS is a vegetable that consists of the shoots of the plant, which are eaten before the blossoms develop. It grows quickly and is very tender if the shoots are clipped at just the right time after they appear above the ground. It comes early in the spring, being about the first green vegetable that gets into the local market, but its season is comparatively short. It does not keep long after it is purchased and is better when it is used at once. If asparagus must be kept for any length

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BEANS AND THEIR PREPARATION

BEANS AND THEIR PREPARATION

VARIETIES OF BEANS 47. Of all the vegetables commonly used for food, BEANS afford the greatest variety. However, there are two principal classes into which all varieties of this vegetable can be placed, namely, string beans and shell beans . String beans include both the pods and the seeds, and are used when the beans are very young. Shell beans consist of the seeds, which are allowed to mature either partly or entirely and are taken from the shells before cooking. Those which are partly develop

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BEETS AND THEIR PREPARATION

BEETS AND THEIR PREPARATION

71. BEETS are a root vegetable that comes in two varieties, red and white . The red beets are more popular for cooking than the white ones, and of these the ones that retain their dark-red color after cooking are preferable to any other. The root, however, is not the only part of this plant that is eaten, for the tops are also much used for food. When the tops are to be cooked, the plants are usually not allowed to mature to the extent that the root parts can be used; still, early in the summer,

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BRUSSELS SPROUTS AND THEIR PREPARATION

BRUSSELS SPROUTS AND THEIR PREPARATION

[Illustration: FIG. 6] 79. BRUSSELS SPROUTS, as shown in Fig. 6, look just like tiny green heads of cabbage. These heads grow along a stem that protrudes above the surface of the ground in much the same way as does the stem to which a head of cabbage is attached. The heads are cut from the stem and then usually packed in quart boxes. It is in such boxes as these that they are found in the markets, where they can be purchased from December until early spring. They are considered a great delicacy

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CABBAGE AND ITS PREPARATION

CABBAGE AND ITS PREPARATION

84. CABBAGE consists of the foliage of the cabbage plant. It is a succulent vegetable with a high flavor; in fact, its flavor is so strong that in many cases it disagrees with persons. However, if cabbage is properly cooked, no apprehension need be felt about eating it, for it can be digested by most persons. The food value of cabbage is not high, being even less than that of string beans. The greater part of this food value is carbohydrate in the form of sugar, but in order to prepare cabbage s

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CARROTS AND THEIR PREPARATION

CARROTS AND THEIR PREPARATION

98. CARROTS are one of the root vegetables. They are similar in composition to beets, having practically the same total food value, which is for the most part carbohydrate in the form of sugar. Besides being valuable in the diet for their mineral salts and bulk, they add variety to the menu, especially in the winter, for upon maturing they can be kept for a long time if they are properly stored. As tiny young carrots, they are also much used as a summer vegetable, and when cooked whole and serve

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CAULIFLOWER AND ITS PREPARATION

CAULIFLOWER AND ITS PREPARATION

[Illustration: FIG. 8] 104. CAULIFLOWER grows in heads as does cabbage, but only the flower or blossom of the plant is eaten. A head of cauliflower from which the leaves have not been removed is shown in Fig. 8. In flavor and composition this vegetable is similar to cabbage, but its flavor is a little more delicate. Still, cauliflower should always be cooked in an uncovered vessel, as are cabbage and Brussels sprouts, if a strong disagreeable flavor would be avoided. 105. SELECTION AND COOKING.

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CELERY AND ITS PREPARATION

CELERY AND ITS PREPARATION

[Illustration: FIG. 10] 109. CELERY is the stem of a plant that grows in stalks, as shown in Fig. 10. When the stalks are large, they are sold singly, but if they are very small, several of them are tied together and sold in a bunch. The season for celery begins in the fall and lasts until early spring. It may be obtained in the summer, but as the price is usually high and the quality not good, very little use should be made of it during that time. The chief use of celery is as a relish, when it

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CORN AND ITS PREPARATION

CORN AND ITS PREPARATION

113. The seeds of the maize plant, or Indian corn, especially the variety known as sweet corn , are eaten as a vegetable when they are immature. They grow on a woody cob, and when they are green they are soft and milky; but when they become ripe they are hard and are then ground as grain. Many varieties of sweet corn are used, but some are better in quality than others. In some varieties, the kernels, or seeds, are yellow, while in others they are white; also, some of them are suitable for use e

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CUCUMBERS AND THEIR PREPARATION

CUCUMBERS AND THEIR PREPARATION

122. The hard-rinded fruit of the cucumber plant has been used from time immemorial as a vegetable. In food value, cucumbers are very low, comparing closely with celery in this respect; however, as they contain a large amount of cellulose, or bulk, and mineral salts, they should not be disregarded in the diet. They have a rather strong flavor due to their volatile oils, which so frequently disagree with persons and which give cucumbers a reputation for being difficult to digest. However, when th

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EGGPLANT AND ITS PREPARATION

EGGPLANT AND ITS PREPARATION

125. EGGPLANT belongs to the class of fruit vegetables, and is closely related to the tomato in structure and composition. It grows rather large in size, is covered with a smooth brownish-purple skin, and is made up of material that is close and firm in texture and creamy white in color. Because of the nature of its structure, eggplant would seem to be high in food value, but, on the contrary, this vegetable has very little. In this respect, it is about equal to cabbage and cauliflower and sligh

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FRENCH ARTICHOKES AND THEIR PREPARATION

FRENCH ARTICHOKES AND THEIR PREPARATION

130. FRENCH ARTICHOKES, sometimes known as globe artichokes, California artichokes , and cardoons , are related to the family of thistles. They are grown for the sake of their large flower-heads, or buds, which are shown in Fig. 17 and which are much used as a food. These plants stand storage and shipment very well and may be kept for long periods of time without spoiling. It is therefore possible to transport them considerable distances, a very gratifying fact, since most persons consider artic

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GREENS AND THEIR PREPARATION

GREENS AND THEIR PREPARATION

VARIETIES AND FOOD VALUE 1. Varieties of Greens. --The leaves and stems of many young plants in either their wild or their cultivated form are used for food. All of them are similar in composition, but many of them differ in flavor and appearance. The cultivated ones include beet tops, endive, spinach, and kale, as well as lettuce, collards, Swiss chard, sorrel, mustard greens, turnip tops, parsley, and cultivated cress and dandelion. The four greens mentioned first are illustrated in Fig. 1, be

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JERUSALEM ARTICHOKES AND THEIR PREPARATION

JERUSALEM ARTICHOKES AND THEIR PREPARATION

19. JERUSALEM ARTICHOKES are tubers belonging to the sunflower family. In appearance they resemble potatoes to some extent, but, as a rule, they are neither so large nor so smooth. The inside texture of this vegetable is more moist and not so mealy as that of the Irish potato. Jerusalem artichokes are easy to grow and are very prolific, so that if any one is fond of them they will be found to be a profitable crop. For table use, they are prepared in much the same way as potatoes. 20. CREAMED ART

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KOHLRABI AND ITS PREPARATION

KOHLRABI AND ITS PREPARATION

22. KOHLRABI is a variety of cabbage having a turnip-shaped stem. On account of its shape it is often called turnip cabbage . The edible part of kohlrabi is the enlarged stem, which has the flavor of both turnip and cabbage. The stems of the leaves are attached to the enlarged portion that is used for food, and these must be removed in the preparation of the vegetable. Kohlrabi is not a perishable vegetable and therefore stands storage very well. For market, it is usually placed in bunches and t

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LENTILS AND THEIR PREPARATION

LENTILS AND THEIR PREPARATION

27. LENTILS are the flattish, circular, dried seeds of an annual vine grown chiefly in Europe and Asia. They belong to the class of vegetables known as legumes, and are therefore high in protein in the form of legumin. They also contain a large amount of carbohydrate in the form of starch and are high in mineral salts. Because of their high food value, which is somewhat over 1,600 calories to the pound, they are a valuable food in the diet, particularly as a meat substitute. Consequently, when l

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MUSHROOMS AND THEIR PREPARATION

MUSHROOMS AND THEIR PREPARATION

30. Mushrooms are not a vegetable; still they are included in this Section because they are used like a vegetable. In reality, they are a fungus growth containing no chlorophyl, or green coloring matter, and, as shown in Fig. 7, consisting of an erect stalk that supports a cap-like expansion. They occur in many varieties, both poisonous and non-poisonous. The non-poisonous, or edible, mushrooms are found on rich, moist pastures all over the world and they are also very frequently cultivated. The

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OKRA AND ITS PREPARATION

OKRA AND ITS PREPARATION

37. OKRA is a fruit vegetable consisting of a green pod that is several inches long, pointed at one end, and filled with seeds. Fig. 9 shows okra pods attached to the herb of which they are a part. Although okra originated in Africa, it is for the most part grown in the southern section of the United States. However, canned okra may be obtained almost anywhere. Okra is low in food value, being only slightly higher than cabbage and most of the greens; nevertheless, it is liked by many persons. It

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ONIONS AND THEIR PREPARATION

ONIONS AND THEIR PREPARATION

VARIETIES OF THE ONION FAMILY 40. ONIONS are the chief commercial vegetable of the bulb crops. They have been cultivated from the earliest times, their native country being Central Asia. Closely allied to the onion are several other bulb vegetables, including garlic, shallots, leeks, and chives, all of which are used more extensively for flavoring dishes than for any other purpose. Fig. 10 shows several varieties of this family, the group of three in the upper right corner being garlic; the bunc

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PARSNIPS AND THEIR PREPARATION

PARSNIPS AND THEIR PREPARATION

53. Parsnips are an important root vegetable, being closely allied to carrots. They are used to a certain extent during the summer when they are immature, but generally they are allowed to mature so that they may be stored for use as a winter vegetable. Parsnips have an advantage over many vegetables in that they have excellent keeping qualities and are particularly hardy, being able to withstand considerable freezing and thawing when they are left in the ground during the winter. However, as th

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PEAS AND THEIR PREPARATION

PEAS AND THEIR PREPARATION

59. In addition to beans and lentils, the class of vegetables called legumes includes PEAS, which, both green and dried, are used for food. In composition, there is a decided difference between the two varieties of peas, the green ones being about equal to green corn in food value, and the dried ones having a food value nearly four times as great. In each case, the food substance in the greatest amount is in the form of carbohydrate. In green peas, this is in the form of sugar, while in dried on

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PEPPERS AND THEIR PREPARATION

PEPPERS AND THEIR PREPARATION

68. PEPPERS are one of the fruit vegetables. Some varieties of them are dried and used as a condiment, that is, to season or give relish to food, but as they are never used as a vegetable, they are not included here. It is the sweet varieties of peppers which are used as vegetables and to which reference is made in these discussions. They are valuable chiefly for two reasons: to flavor various kinds of dishes, such as entrées, salads, etc., and to make a dish more attractive in appearance becaus

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POTATOES AND THEIR PREPARATION

POTATOES AND THEIR PREPARATION

WHITE POTATOES 70. WHITE POTATOES, popularly called Irish potatoes because they are a staple food in Ireland, belong to the class of tuber vegetables. They form such an extensive part of the diets of the majority of people that they are generally considered the most important vegetable used by civilized man. They are usually roundish or oblong in shape and have a whitish interior and a darker colored skin. 71. FOOD VALUE OF POTATOES. --In food value, Irish potatoes are comparatively high, being

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SWEET POTATOES

SWEET POTATOES

91. SWEET POTATOES are used for practically the same purposes as white potatoes, and while these vegetables resemble each other in many respects they are not related botanically, sweet potatoes being root rather than tuber vegetables. Sweet potatoes are of a tropical nature and have been cultivated for hundreds of years in the West Indies and Central America. They form a staple article of diet in the southern part of the United States, where, on account of the warm climate, they are raised abund

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RADISHES AND THEIR PREPARATION

RADISHES AND THEIR PREPARATION

98. RADISHES are a root vegetable used almost exclusively as a relish or to lend flavor to a vegetable-salad mixture. They are easily and successfully grown and are plentiful and cheap, except when they are out of season and must be raised in hothouses. Numerous varieties of radishes differing from one another in size, shape, and color are raised. The red ones are generally preferred, because they lend color to a dish or a meal, but the white and brown varieties are just as desirable so far as f

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SALSIFY AND ITS PREPARATION

SALSIFY AND ITS PREPARATION

101. SALSIFY is a root vegetable resembling in food value such other root vegetables as carrots and parsnips. Because it has a flavor similar to that of oysters, especially when it is used for soup, it has received the name of vegetable oyster . It consists of long slender roots that are covered with tiny roots. It is somewhat difficult to clean and prepare, but as it may be stored through the entire winter and is particularly desirable for the making of soup, it is a valuable vegetable. 102. In

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SQUASH AND ITS PREPARATION

SQUASH AND ITS PREPARATION

SUMMER SQUASH 106. SUMMER SQUASH is a fruit vegetable belonging to the same class as eggplant, peppers, etc. and occurring in many varieties. The different kinds of this vegetable vary greatly in size, shape, and color, but all of them may be prepared in practically the same way and used for the same purposes. They get their name from the fact that they are grown and used during the summer season; in fact, they must be used at this time, for they do not permit of storage. Summer squash contains

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TOMATOES AND THEIR PREPARATION

TOMATOES AND THEIR PREPARATION

113. TOMATOES are a fruit vegetable that may be either cooked or prepared raw in many different ways. They are usually red when ripe, and because of this color they are particularly attractive on the table. Green or partly ripe tomatoes are also used in the preparation of many dishes. Tomatoes are composed largely of water, and for this reason their food value is low, being about the same as that of greens. This large proportion of water is also responsible for the fact that they do not keep for

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TURNIPS AND THEIR PREPARATION

TURNIPS AND THEIR PREPARATION

122. TURNIPS, which are a root vegetable, occur in two varieties, white and yellow . The white ones are commonly known as turnips and the yellow ones are called rutabagas . Although differing in color, both varieties have much the same flavor and may be prepared in the same ways. Therefore, whenever a recipe calls for turnips, rutabagas may be used as well. 123. In food value, turnips are similar to beets, carrots, and parsnips. They have a strong flavor, which is disliked by many persons and di

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VEGETABLE COMBINATIONS

VEGETABLE COMBINATIONS

128. The recipes given for the various kinds of vegetables pertain in most cases to merely one vegetable, and this is the way in which this food is usually prepared. However, there are times when it is an advantage to combine two or more vegetables. For instance, it is sometimes desired to give additional variety to the menu or to utilize small quantities of vegetable that alone would not be sufficient to serve the family. Then, again, two vegetables are often prepared together in order to obtai

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SERVING VEGETABLES

SERVING VEGETABLES

136. The way in which vegetables are served depends largely on the method of preparation. However, a point that should never be neglected, so far as cooked vegetables are concerned, no matter what plan of serving is followed, is to see that they are always served hot. To make this possible, the dishes in which they are served should be heated before the vegetables are put into them and should be kept hot until put on the table. When a vegetable dish has a cover, the cover should be kept on until

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PREFACE

PREFACE

This volume, which is the third of the Woman's Institute Library of Cookery, includes soups and the high-protein foods, meat, poultry, game, and fish. It therefore contains information that is of interest to every housewife, for these foods occupy an important place in the majority of meals. In her study of Soup, she will come to a thorough appreciation of the place that soup occupies in the meal, its chief purposes, and its economic value. All the different kinds of soups are classified and dis

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SOUP

SOUP

Value of Soup Classification of Soups Uses and Varieties of Soup Stock The Stock Pot Principal Ingredients in Soup Processes Involved in Making Stock Serving Soup Recipes for Soup and Soup Accompaniments Stocks and Clear Soups Heavy Thick Soups Cream Soups Purées Chowders Soup Accompaniments and Garnishes...

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MEAT

MEAT

Value of Meat as Food Structure and Composition of Meat Purchase and Care of Meat Purposes of Cooking Meat Methods of Cooking Meat Time Required for Cooking Meat Beef--General Characteristics Cuts of Beef Steaks and Their Preparation Roasts and Their Preparation Preparation of Stews and Corned Beef Beef Organs and Their Preparation Making Gravy Trying Out Suet and Other Fats Preparation of Left-Over Beef Veal Cuts of Veal and Their Uses Veal Cuts and Their Preparation Veal Organs and Their Prepa

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POULTRY AND GAME

POULTRY AND GAME

Poultry as a Food Selection of Poultry Selection of Chicken Selection of Poultry Other Than Chicken Composition of Poultry Preparation of Chicken for Cooking Preparation of Poultry Other Than Chicken for Cooking Cooking of Poultry Stuffing for Roast Poultry Boned Chicken Dishes from Left-Over Poultry Serving and Carving of Poultry Game Recipes for Game...

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FISH AND SHELL FISH

FISH AND SHELL FISH

Fish in the Diet Composition and Food Value of Fish Purchase and Care of Fish Cleaning Fish Boning Fish Skinning Fish Filleting Fish Methods of Cooking Fish Recipes for Fish Sauces and Stuffings Recipes for Fresh Fish Recipes for Salt and Smoked Fish Recipes for Canned Fish Recipes for Left-Over Fish Shell Fish--Nature, Varieties, and Use Oysters and Their Preparation Clams and Their Preparation Scallops and Their Preparation Lobsters and Their Preparation Crabs and Their Preparation Shrimp and

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VALUE OF SOUP

VALUE OF SOUP

1. SOUP is a liquid food that is prepared by boiling meat or vegetables, or both, in water and then seasoning and sometimes thickening the liquid that is produced. It is usually served as the first course of a dinner, but it is often included in a light meal, such as luncheon. While some persons regard the making of soup as difficult, nothing is easier when one knows just what is required and how to proceed. The purpose of this Section, therefore, is to acquaint the housewife with the details of

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CLASSIFICATION OF SOUPS

CLASSIFICATION OF SOUPS

7. The two general classes of soup already mentioned permit of numerous methods of classification. For instance, soups are sometimes named from the principal ingredient or an imitation of it, as the names potato soup, beef soup, macaroni soup, mock-turtle soup testify. Again, both stimulating and nutritious soups may be divided into thin and thick soups, thin soups usually being clear, and thick soups, because of their nature, cloudy. When the quality of soups is considered, they are placed in s

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THE STOCK POT

THE STOCK POT

[Illustration: Fig. 1] 16. NATURE, USE, AND CARE OF STOCK POT. --Among the utensils used for cooking there is probably none more convenient and useful than the stock pot. It is nothing more or less than a covered crock or pot like that shown in Fig. 1, into which materials that will make a well-flavored stock are put from time to time. From such a supply, stock can be drawn when it is needed for soup; then, when some is taken out, more water and materials may be added to replenish the pot. The s

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PRINCIPAL INGREDIENTS

PRINCIPAL INGREDIENTS

18. The making of the stock that is used in soup is the most important of the soup-making processes; in fact, these two things--soup and stock--may be regarded, in many instances, as one and the same. The housewife will do well, therefore, to keep in mind that whenever reference is made to the making of soup usually stock making is also involved and meant. Before the actual soup-making processes are taken up, however, the nature of the ingredients required should be well understood; for this rea

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PROCESSES INVOLVED IN MAKING STOCK

PROCESSES INVOLVED IN MAKING STOCK

22. Although the making of stock or soup is a simple process, it must necessarily be a rather long one. The reason for this is that all flavor cannot be drawn from the soup materials unless they are subjected to long, slow cooking at a temperature lower than the boiling point. With this point definitely understood, the actual work of soup making may be taken up. 23. COOKING MEAT FOR SOUP. --When clear stock is to be made from fresh meat, the required quantity of meat should be cut into small pie

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SERVING SOUP

SERVING SOUP

35. Soup may be correctly served in several different ways, the method to adopt usually depending on the kind of soup. Thin, clear soups are generally served in bouillon cups, as shown in Fig. 3, which may be placed on the table immediately before the family assembles or passed after the members are seated. Heavier soups may be served at the table from a soup tureen, or each person's portion may be served before the family comes to the table. For soups of this kind, the flat soup plate, like tha

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RECIPES FOR SOUP AND SOUP ACCOMPANIMENTS

RECIPES FOR SOUP AND SOUP ACCOMPANIMENTS

NECESSITY FOR CAREFUL WORK 38. So that the housewife may put into practice the knowledge she has gained about soup making, there are here given recipes for various kinds of soup. As will be observed, these recipes are classified according to the consistency and nature of the soups, all those of one class being placed in the same group. As it is important, too, for the housewife to know how to prepare the various accompaniments and garnishes that are generally served with soup, directions for the

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STOCKS AND CLEAR SOUPS

STOCKS AND CLEAR SOUPS

40. Stock for Clear Soup or Bouillon. --A plain, but well-flavored, beef stock may be made according to the accompanying recipe and used as a basis for any clear soup served as bouillon without the addition of anything else. However, as the addition of rice, barley, chopped macaroni, or any other such food will increase the food value of the soup, any of them may be supplied to produce a more nutritious soup. When this stock is served clear, it should be used as the first course in a comparative

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HEAVY THICK SOUPS

HEAVY THICK SOUPS

45. Julienne Soup. --A very good way in which to utilize any small quantities of vegetables that may be in supply but are not sufficient to serve alone is to use them in julienne soup. For soup of this kind, vegetables are often cut into fancy shapes, but this is a more or less wasteful practice and should not be followed, as tiny strips or dice cut finely and carefully are quite as agreeable. The vegetables do not add a large amount of nutriment to this soup, but they introduce into the soup mi

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CREAM SOUPS

CREAM SOUPS

[Illustration: Fig. 7] 50. Soups classed as cream soups consist of a thin white sauce to which is added a vegetable in the form of a purée or cut into small pieces. Because of their nature, cream soups are usually high in food value; but they are not highly flavored, so their use is that of supplying nutrition rather than stimulating the appetite. Considerable variety can be secured in cream soups, for there are scarcely any vegetables that cannot be used in the making of them. Potatoes, corn, a

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PURÉES

PURÉES

59. CHESTNUT PURÉE. --There are many recipes for the use of chestnuts in the making of foods, but probably none is any more popular than that for chestnut purée. The chestnuts develop a light-tan color in the soup. The very large ones should be purchased for this purpose, since chestnuts of ordinary size are very tedious to work with. CHESTNUT PURÉE Cook Spanish chestnuts for 10 minutes; then remove the shells and skins and mash the chestnuts. Make white sauce of the milk, flour, and butter. Add

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CHOWDERS

CHOWDERS

61. CLAM CHOWDER. --The flavor of clams, like that of oysters and other kinds of sea food, is offensive to some persons, but where this is not the case, clam chowder is a popular dish of high food value. This kind of soup is much used in localities where clams are plentiful. CLAM CHOWDER Sufficient to Serve Eight Add the water to the clams, and pick them over carefully to remove any shell. Strain the liquid through cheesecloth, and then scald the clams in it. Remove the clams and cook the vegeta

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SOUP ACCOMPANIMENTS AND GARNISHES

SOUP ACCOMPANIMENTS AND GARNISHES

65. The soup course of a meal is a more or less unattractive one, but it [Illustration: FIG. 8] may be improved considerably if some tempting thing in the way of a garnish or an accompaniment is served with it. But whatever is selected to accompany soup should be, in a great measure, a contrast to it in both consistency and color. The reason why a difference in consistency is necessary is due to the nature of soup, which, being liquid in form, is merely swallowed and does not stimulate the flow

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VALUE OF MEAT AS FOOD

VALUE OF MEAT AS FOOD

1. In its broadest sense, MEAT may be considered as "any clean, sound, dressed or properly prepared edible part of animals that are in good health at the time of slaughter." However, the flesh of carnivorous animals--that is, animals that eat the flesh of other animals--is so seldom eaten by man, that the term meat is usually restricted to the flesh of all animals except these. But even this meaning of meat is too broad; indeed, as the term is generally used it refers particularly to the flesh o

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STRUCTURE AND COMPOSITION OF MEAT

STRUCTURE AND COMPOSITION OF MEAT

7. An understanding of the physical structure of meat is essential to its successful cooking. Meat consists of muscular tissue, or lean; varying quantities of visible fat that lie between and within the membranes and tendons; and also particles of fat that are too small to be distinguished except with the aid of a microscope. The general nature of the lean part of meat can be determined by examining a piece of it with merely the unaided eye. On close observation, it will be noted that, especiall

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PURCHASE AND CARE OF MEAT

PURCHASE AND CARE OF MEAT

16. PURCHASE OF MEAT. --Of all the money that is spent for food in the United States nearly one-third is spent for meat. This proportion is greater than that of any European country and is probably more than is necessary to provide diets that are properly balanced. If it is found that the meat bill is running too high, one or more of several things may be the cause. The one who does the purchasing may not understand the buying of meat, the cheaper cuts may not be used because of a lack of knowle

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PURPOSES OF COOKING MEAT

PURPOSES OF COOKING MEAT

20. It is in the preparation of food, and of meat in particular, that one of the marked differences between uncivilized and civilized man is evident. Raw meat, which is preferred by the savage, does not appeal to the appetite of most civilized persons; in fact, to the majority of them the idea of using it for food is disgusting. Therefore, civilized man prepares his meat before eating it, and the higher his culture, the more perfect are his methods of preparation. While it is probably true that

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METHODS OF COOKING MEAT

METHODS OF COOKING MEAT

21. The result desired when meat is cooked has much to do with the method of cookery to choose, for different methods produce different results. To understand this, it will be necessary to know just what the action of cooking is on the material that meat contains. When raw meat is cut, the tiny meat fibers are laid open, with the result that, in the application of the cooking process, the albuminous material either is lost, or, like the albumen of eggs, is coagulated, or hardened, and thus retai

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TIME REQUIRED FOR COOKING MEAT

TIME REQUIRED FOR COOKING MEAT

31. The length of time required for cooking various kinds of meat is usually puzzling to those inexperienced in cookery. The difference between a dry, hard beef roast and a tender, moist, juicy one is due to the length of time allowed for cooking. Overdone meats of any kind are not likely to be tasty. Therefore, it should be remembered that when dry heat is used, as in baking, roasting, broiling, etc., the longer the heat is applied the greater will be the evaporation of moisture and the consequ

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GENERAL CHARACTERISTICS OF BEEF

GENERAL CHARACTERISTICS OF BEEF

32. As is generally known, BEEF is the flesh of a slaughtered steer, cow, or other adult bovine animal. These animals may be sold to be slaughtered as young as 1-1/2 to 2 years old, but beef of the best quality is obtained from them when they are from 3 to 4 years of age. Ranging from the highest quality down to the lowest, beef is designated by the butcher as prime, extra fancy, fancy, extra choice, choice, good, and poor. In a market where trade is large and varied, it is possible to make such

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CUTS OF BEEF

CUTS OF BEEF

METHOD OF OBTAINING CUTS 35. With the general characteristics of beef well in mind, the housewife is prepared to learn of the way in which the animal is cut to produce the different pieces that she sees in the butcher shop and the names that are given to the various cuts. The cutting of the animal, as well as the naming of the pieces, varies in different localities, but the difference is not sufficient to be confusing. Therefore, if the information here given is thoroughly mastered, the housewif

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STEAKS AND THEIR PREPARATION

STEAKS AND THEIR PREPARATION

41. Steaks Obtained From the Loin. --The way in which a loin of beef is cut into steaks is shown in Fig. 6. From a to b are cut Delmonico steaks; from b to c , porterhouse steaks; from c to d , hip-bone steaks; from d to e , flat-bone steaks; and from e to f , sirloin steaks . The loin is cut from the rump at f and from the flank and plate at h to j . When steaks are cut from the flesh of animals in good condition, they are all very tender and may be used for the quick methods of cookery, such a

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ROASTS AND THEIR PREPARATION

ROASTS AND THEIR PREPARATION

51. FILLET OF BEEF. --A large variety of roasts can be obtained from a side of beef, but by far the most delicious one is the tenderloin, or fillet of beef. This is a long strip of meat lying directly under the chine, or back bone. It is either taken out as a whole, or it is left in the loin to be cut as a part of the steaks that are obtained from this section. When it is removed in a whole piece, as shown in Fig. 14, the steaks that remain in the loin are not so desirable and do not bring such

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PREPARATION OP STEWS AND CORNED BEEF

PREPARATION OP STEWS AND CORNED BEEF

60. Cuts Suitable for Stewing and Corning. --Because of the large variety of cuts obtained from a beef, numerous ways of cooking this meat have been devised. The tender cuts are, of course, the most desirable and the most expensive and they do not require the same preparation as the cheaper cuts. However, the poorer cuts, while not suitable for some purposes, make very good stews and corned beef. The cuts that are most satisfactory for stewing and coming are shown in Figs. 27 to 30. A part of th

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BEEF ORGANS AND THEIR PREPARATION

BEEF ORGANS AND THEIR PREPARATION

66. BOILED TONGUE. --The tongue of beef is much used, for if properly prepared it makes a delicious meat that may be served hot or cold. It is usually corned or smoked to preserve it until it can be used. In either of these forms or in its fresh state, it must be boiled in order to remove the skin and prepare the meat for further use. If it has been corned or smoked, it is likely to be very salty, so that it should usually be soaked overnight to remove the salt. When boiled tongue is desired, pu

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MAKING GRAVY

MAKING GRAVY

70. To meats prepared in various ways, gravy --that is, the sauce made from the drippings or juices that cook out of steaks, roasts, and stews, or from the broth actually cooked from the meat as for soup--is a valuable addition, particularly if it is well made and properly seasoned. A point to remember in this connection is that gravy should be entirely free from lumps and not too thick. It will be of the right thickness if 1 to 2 level tablespoonfuls of flour is used for each pint of liquid. It

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TRYING OUT SUET AND OTHER FATS

TRYING OUT SUET AND OTHER FATS

71. The suet obtained from beef is a valuable source of fat for cooking, and it should therefore never be thrown away. The process of obtaining the fat from suet is called trying , and it is always practiced in homes where economy is the rule. To try out suet, cut the pieces into half-inch cubes, place them in a heavy frying pan, and cover them with hot water. Allow this to come to a boil and cook until the water has evaporated. Continue the heating until all the fat has been drawn from the tiss

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PREPARATION OF LEFT-OVER BEEF

PREPARATION OF LEFT-OVER BEEF

72. As has been shown, meat is both an expensive and a perishable food. Therefore, some use should be made of every left-over bit of it, no matter how small, and it should be disposed of quickly in order to prevent it from spoiling. A point that should not be overlooked in the use of left-over meats, however, is that they should be prepared so as to be a contrast to the original preparation and thus avoid monotony in the food served. This variation may be accomplished by adding other foods and s

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VEAL

VEAL

NATURE OF VEAL 1. Veal is the name applied to the flesh of a slaughtered calf. This kind of meat is at its best in animals that are from 6 weeks to 3 months old when killed. Calves younger than 6 weeks are sometimes slaughtered, but their meat is of poor quality and should be avoided. Meat from a calf that has not reached the age of 3 weeks is called bob veal. Such meat is pale, dry, tough, and indigestible and, consequently, unfit for food. In most states the laws strictly forbid the sale of bo

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CUTS OF VEAL, AND THEIR USES

CUTS OF VEAL, AND THEIR USES

3. The slaughtered calf from which veal is obtained is generally delivered to the butcher in the form shown in Fig. 1; that is, with the head, feet, and intestines removed and the carcass split into halves through the spine. He divides each half into quarters, known as the fore quarter and the hind quarter , and cuts these into smaller pieces. 4. FORE QUARTER. --The fore quarter, as shown in Fig. 1, is composed of the neck, chuck, shoulder, fore shank, breast, and ribs. Frequently, no distinctio

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VEAL CUTS AND THEIR PREPARATION

VEAL CUTS AND THEIR PREPARATION

8. In the preparation of veal, an important point to remember is that meat of this kind always requires thorough cooking. It should never be served rare. Because of the long cooking veal needs, together with the difficulty encountered in chewing it and its somewhat insipid flavor, which fails to excite the free flow of gastric juice, this meat is more indigestable than beef. In order to render it easier to digest, since it must be thoroughly cooked, the long, slow methods of cookery should be se

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VEAL ORGANS AND THEIR PREPARATION

VEAL ORGANS AND THEIR PREPARATION

17. Getting Sweetbreads Ready for Cooking --The throat glands and the pancreas of calves, which, as has already been learned, are called sweetbreads, can be cooked in various ways for the table. The first process in their preparation, however, is the same for all recipes. When this is understood, it will be a simple matter to make up attractive dishes in which sweetbreads are used. It is generally advisable to buy sweetbreads in pairs, as the heart and throat sweetbreads are preferable to the on

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PREPARATION OF LEFT-OVER VEAL

PREPARATION OF LEFT-OVER VEAL

22. Veal Rolls. --The portion of a veal roast that remains after it has been served hot can be combined with dressing to make veal rolls, a dish that will be a pleasing change from the usual cold sliced meat. To make veal rolls, slice the veal and into each slice roll a spoonful of stuffing. Tie with a string, roll in flour, and sprinkle with salt and pepper. Brown the rolls in hot butter. Then pour milk, stock, or gravy over the rolls and simmer for 10 minutes. Remove the strings and serve on t

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CUTS OF MUTTON AND LAMB

CUTS OF MUTTON AND LAMB

METHOD OF OBTAINING CUTS 30. Mutton and lamb are usually cut up in the same way, the dressed animal being divided into two pieces of almost equal weight. The line of division occurs between the first and second ribs, as is indicated by the heavy middle line in Fig. 6. The back half of the animal is called the saddle and the front half, the rack . In addition to being cut in this way, the animal is cut down the entire length of the backbone and is thus divided into the fore and hind quarters. The

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PREPARATION OF ROASTS, CHOPS, AND STEWS

PREPARATION OF ROASTS, CHOPS, AND STEWS

33. The cookery processes applied in preparing mutton and lamb for the table do not differ materially from those applied in the preparation of other meats. However, directions for cooking mutton and lamb in the most practical ways are here given, so that the housewife may become thoroughly familiar with the procedure in preparing roasts, chops, and stews. [Illustration: FIG. 9] 34. Roast Leg of Mutton or Lamb. --Of all the principal cuts of mutton or lamb, the leg contains the smallest percentag

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PREPARATION OF LEFT-OVER LAMB AND MUTTON

PREPARATION OF LEFT-OVER LAMB AND MUTTON

40. Turkish Lamb. --No left-over meat lends itself more readily to the preparation of made dishes than lamb. Combined with tomatoes and rice and flavored with horseradish, it makes a very appetizing dish called Turkish lamb. The accompanying recipe should be carefully followed in preparing this dish. TURKISH LAMB ( Sufficient to Serve Six ) Put the butter in a frying pan and to it add the chopped onion and the dry rice. Cook until the rice is browned. Then pour in the water and tomatoes and add

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PORK

PORK

GENERAL CHARACTERISTICS OF PORK 45. PORK is the flesh of slaughtered swine used as food. It is believed to be more indigestible than other meats, but if it is obtained from a young and properly fed animal, it is not only digestible, but highly appetizing, and, when eaten occasionally, it is very wholesome. The age of the animal from which pork is cut can be determined by the thickness of the skin; the older the animal, the thicker the skin. To be of the best kind, pork should have pink, not red,

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CUTS OF PORK

CUTS OF PORK

47. NAMES OF PORK CUTS. --The butcher usually buys a whole carcass of pork. He first divides it into halves by splitting it through the spine, and then cuts it up into smaller pieces according to the divisions shown in Fig. 14, which illustrates the outside and the inside of a dressed hog. As will be observed, the method of cutting up a hog differs greatly from the cutting of the animals already studied. After the head is removed, each side is divided into the shoulder, clear back fat, ribs, loi

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FRESH PORK AND ITS PREPARATION

FRESH PORK AND ITS PREPARATION

55. ROAST PORK. --In the preparation of pork for the table, and a roast in particular, several points must be taken into consideration. Unlike beef, which is often served rare, pork must be well done in order to be satisfactory. Rare pork to most persons is repulsive. Also, as a large part of the surface of a pork roast, especially one cut from the shoulder, loin, or ribs, is covered with a layer of fat, pork does not have to be seared to prevent the loss of juice, nor does it have to be put int

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CURED PORK AND ITS PREPARATION

CURED PORK AND ITS PREPARATION

64. Under the heading of cured pork may be included many of the cuts of pork, for a large part of a pork carcass can be preserved by curing. However, this term is usually restricted to include salt pork, bacon, and ham. As has already been learned, salt pork is obtained from the belly; bacon, from the middle cut; and ham, from the two hind legs of pork. 65. SALT PORK. --As the cut used for salt pork is almost entirely fat, this piece is seldom used alone for the table. Occasionally, it is broile

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PREPARATION OP LEFT-OVER PORK

PREPARATION OP LEFT-OVER PORK

74. COLD PORK WITH FRIED APPLES. --A combination that most persons find agreeable and that enables the housewife to use up left-over pork, is cold pork and fried apples. To prepare this dish, remove the cores from sour apples and cut the apples into 1/2-inch slices. Put these in a frying pan containing hot bacon fat and fry until soft and well browned. Slice cold pork thin and place in the center of a platter. Arrange the apples around the pork in a border. 75. SCALLOPED PORK AND CABBAGE. --If n

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SERVING AND CARVING OF MEAT

SERVING AND CARVING OF MEAT

77. The manner of carving and serving meat in the home depends to some extent on the kind of meat that is to be served. A way that is favored by some is to carve the meat before it is placed on the table and then serve it according to the style of service used. However, the preferable way is to place the platter containing the meat on the table, together with the plates, in front of the person who is to do the carving and serving. The carver should use considerable care in cutting and serving th

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SAUSAGES AND MEAT PREPARATIONS

SAUSAGES AND MEAT PREPARATIONS

80. In addition to the fresh, raw meats that the housewife can procure for her family, there are on the market numerous varieties of raw, smoked, cooked, and partly cooked meats, which are generally included under the term SAUSAGES. These meats are usually highly seasoned, so they keep better than do fresh meats. They should not be overlooked by the housewife, for they help to simplify her labor and at the same time serve to give variety to the family diet. Still, it should be remembered that wh

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PRINCIPLES OF DEEP-FAT FRYING

PRINCIPLES OF DEEP-FAT FRYING

84. Up to this point, all frying of foods has been done by sautéing them; that is, frying them quickly in a small amount of fat. The other method of frying, which involves cooking food quickly in deep fat at a temperature of 350 to 400 degrees Fahrenheit, is used so frequently in the preparation of many excellent meat dishes, particularly in the use of left-overs, that specific directions for it are here given, together with several recipes that afford practice in its use. No difficulty will be

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APPLICATION OF DEEP-FAT FRYING

APPLICATION OF DEEP-FAT FRYING

87. With the principles of deep-fat frying well in mind, the actual work of frying foods by this method may be taken up. Numerous foods and preparations may be subjected to this form of cookery, but attention is given at this time to only croquettes and timbale cases. Croquettes are small balls or patties usually made of some finely minced food and fried until brown. Timbale cases are shells in which various creamed foods are served. As these two preparations are representative of the various di

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TIMBALE CASES

TIMBALE CASES

[Illustration: FIG. 26] 92. TIMBALE CASES. --Such foods as creamed sweetbreads, creamed sweetbreads and mushrooms, and other delicate foods that are served in small quantities can be made very attractive by serving them in timbale cases. These are made out of a batter by means of a timbale iron and fried in deep fat until brown. In serving them, place them either on a small plate or on the dinner plate with the rest of the dinner. To make them especially attractive, dip the edge into egg white a

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POULTRY AS A FOOD

POULTRY AS A FOOD

1. POULTRY is the term used to designate birds that have been domesticated, or brought under the control of man, for two purposes, namely, the eggs they produce and the flesh food they supply. All the common species of domestic fowls--chickens, ducks, geese, turkeys, guinea fowls, and pigeons--are known as poultry. However, none of these species is included under this term unless it is raised for at least one of the two purposes mentioned. As the term is to be understood in this Section, poultry

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SELECTION OF POULTRY

SELECTION OF POULTRY

GENERAL INFORMATION 5. The selection of any kind of poultry to be used as food is a matter that should not be left to the butcher. Rather, it should be done by some one who understands the purpose for which the poultry is to be used, and, in the home, this is a duty that usually falls to the housewife. There are a number of general facts about poultry, and a knowledge of them will assist the housewife greatly in performing her tasks. 6. CLASSIFICATION OF POULTRY. --Poultry breeders and dealers d

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SELECTION OF CHICKEN

SELECTION OF CHICKEN

11. To be able to select chicken properly, the housewife must be familiar with the terms that are applied to chickens to designate their age or the cookery process for which they are most suitable. Chicken is a general name for all varieties of this kind of poultry, but in its specific use it means a common domestic fowl that is less than 1 year old. Fowl is also a general term; but in its restricted use in cookery it refers to the full-grown domestic hen or cock over 1 year of age, as distingui

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SELECTION OF POULTRY OTHER THAN CHICKEN

SELECTION OF POULTRY OTHER THAN CHICKEN

19. The determination of quality, especially freshness, is much the same for other kinds of poultry as it is for chicken. In fact, the same points apply in most cases, but each kind seems to have a few distinguishing features, which are here pointed out. 20. SELECTION OF TURKEYS. --Turkeys rank next to chickens in popularity as food. They are native to America and are perhaps better known here than in foreign countries. Turkey is a much more seasonal food than chicken, it being best in the fall.

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COMPOSITION OF POULTRY

COMPOSITION OF POULTRY

29. The composition of poultry is very similar to that of meats. In fact, poultry is composed of protein, fat, water, mineral salts, and extractives that do not differ materially from those found in meats. The protein, which usually varies from 15 to 20 per cent., is a much more constant factor than the fat, which varies from 8 to 40 per cent. This variation, of course, makes the total food value high in some kinds of poultry and low in others. For instance, in a young broiler that has not been

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PREPARATION OF POULTRY FOR COOKING

PREPARATION OF POULTRY FOR COOKING

PREPARATION OF CHICKEN 30. As has been implied, poultry must be properly prepared before it is ready for cooking; likewise, the method of cookery determines how it must be prepared. For example, if it is to be roasted, it must be drawn; if it is to be stewed, it must be drawn and cut into suitable pieces; and so on. The various steps that must be taken to make poultry suitable for cooking are therefore considered here in detail. 31. DRESSING A CHICKEN. --Although, as has been shown, the housewif

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PREPARATION OF POULTRY OTHER THAN CHICKEN

PREPARATION OF POULTRY OTHER THAN CHICKEN

42. PREPARATION OF TURKEY. --The preparation of a plucked turkey for cooking is almost identically the same as that of a plucked chicken. Begin the preparation by singeing it; that is, hold it over a flame and turn it so that all the hairs on the skin will be burned off. Then look the skin over carefully, remove any pin feathers that may not have been removed in plucking, and wash it thoroughly. Next, cut off the head, leaving as much of the neck as possible. Draw the tendons from the legs as in

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COOKING OF POULTRY

COOKING OF POULTRY

COOKERY METHODS 45. With poultry, as in the case of meats of any kind, it is the composition that determines the method of cookery; and, as the structure and composition of the tissue of poultry do not differ materially from those of meats, the application of the various cooking methods is practically the same. Young and tender birds that have comparatively little flesh, such as young chickens, squabs, and guinea fowl, are usually prepared by such rapid methods as frying and broiling. Medium-siz

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STUFFING FOR ROAST POULTRY

STUFFING FOR ROAST POULTRY

61. STUFFING FOR ROAST POULTRY. --As has been mentioned, stuffing, or dressing, of some kind is generally used when poultry is roasted. Therefore, so that the housewife may be prepared to vary the stuffing she uses from time to time, recipes for several kinds are here given. Very often, instead of using the giblets for gravy, they are cooked in water and then chopped and added to the stuffing. Giblets are not included in the recipes here given, but they may be added if desired. The quantities st

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BONED CHICKEN

BONED CHICKEN

62. To offer variety in the serving of chicken, as well as to present an easily carved bird, the process known as boning is often resorted to. Boning, as will be readily understood, consists in removing the flesh from the bones before the bird is cooked. Boned chicken may be prepared by roasting or broiling. In either case, the cookery process is the same as that already given for poultry that is not boned. If it is to be roasted, the cavity that results from the removal of the bones and interna

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DISHES FROM LEFT-OVER POULTRY

DISHES FROM LEFT-OVER POULTRY

72. Left-over poultry of any kind is too valuable to be wasted, but even if this were not so there are so many practical ways in which such left-overs may be used to advantage that it would be the height of extravagance not to utilize them. The bones that remain from roast fowl after carving are especially good for soup making, as they will yield quite a quantity of flavor when they are thoroughly cooked. If sufficient meat remains on the carcass to permit of slicing, such meat may be served col

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SERVING AND CARVING POULTRY

SERVING AND CARVING POULTRY

79. Poultry of any kind should always be served on a platter or in a dish that has been heated in the oven or by running hot water over it. After placing the cooked bird on the platter or the dish from which it is to be served, it should be taken to the dining room and placed before the person who is to serve. If it is roasted, it will require carving. If not, the pieces may be served as they are desired by the individuals at the table. Poultry having both dark and white meat is usually served a

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GAME

GAME

GENERAL DESCRIPTION 81. GAME, which includes the meat of deer, bear, rabbit, squirrel, wild duck, wild goose, partridge, pheasant, and some less common animals, such as possum, is not a particularly common food. However, it is sufficiently common to warrant a few directions concerning its use. Game can be purchased or caught only during certain seasons, designated by the laws of various states. Such laws are quite stringent and have been made for the protection of each particular species. 82. Th

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RECIPES FOR GAME

RECIPES FOR GAME

83. Only a few recipes for the preparation of game are here given, because, in the case of wild birds, the cookery methods do not differ materially from those given for poultry, and, in the case of such animals as bears, the directions for preparing steaks and other cuts are identical with the cooking of similar cuts of beef. Rabbit and squirrel are perhaps the most common game used as food in the home; therefore, directions for cleaning and cooking them receive the most consideration. 84. PREPA

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FISH IN THE DIET

FISH IN THE DIET

1. FISH provides another class of high-protein or tissue-building food. As this term is generally understood, it includes both vertebrate fish--that is, fish having a backbone, such as salmon, cod, shad, etc.--and many other water animals, such as lobsters, crabs, shrimp, oysters, and clams. A distinction, however, is generally made between these two groups, those having bones being regarded properly as fish and those partly or entirely encased in shells, as shell fish . It is according to this

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COMPOSITION AND FOOD VALUE OF FISH

COMPOSITION AND FOOD VALUE OF FISH

COMPOSITION OF FISH 5. COMPARISON OF FISH WITH MEAT. --In general, the composition of fish is similar to that of meat, for both of them are high-protein foods. However, some varieties of fish contain large quantities of fat and others contain very little of this substance, so the food value of the different kinds varies greatly. As in the case of meat, fish is lacking in carbohydrate. Because of the close similarity between these two foods, fish is a very desirable substitute for meat. In fact,

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PURCHASE AND CARE OF FISH

PURCHASE AND CARE OF FISH

19. PURCHASE OF FISH. --The housewife has much to do with the market price of fish and the varieties that are offered for sale, for these are governed by the demand created by her. The fisherman's catch depends on weather conditions, the season, and other uncertain factors. If the kinds of fish he secures are not what the housewife demands, they either will not be sent to market or will go begging on the market for want of purchasers. Such a state of affairs should not exist, and it would not if

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CLEANING FISH

CLEANING FISH

25. CLEANING FISH. --Fish is usually prepared for cooking at the market where it is purchased, but frequently a fish comes into the home just as it has been caught. In order to prepare such a fish properly for cooking, the housewife must understand how to clean it. The various steps in cleaning fish are illustrated in Figs. 3 to 6. The first step consists in removing the scales. To do this, place the fish on its side, as shown in Fig. 3, grasp it firmly by the tail, and [Illustration: FIG. 3] th

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BONING FISH

BONING FISH

26. BONING FISH. --In the preparation of some kinds of fish, it is often desired to bone the fish; that is, to remove the backbone and the ribs. Figs. 7 to 10 show the various steps in the process of boning. After the fish has been thoroughly cleaned, insert a sharp-pointed knife in the back where it is cut from the head, as shown in Fig. 7, and loosen the backbone at this place. Then, as in Fig. 8, slip the knife along the ribs away from the backbone on both sides. After getting the bone well l

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SKINNING FISH

SKINNING FISH

27. SKINNING FISH. --Some kinds of fish, especially those having no scales, such as flounder, catfish, and eels, are made more palatable by being skinned. To skin a fish, cut a narrow strip of the skin along the spine from the head to the tail, as shown in Fig. 11. At this opening, loosen the skin on one side where it is fastened to the bony part of the fish and then, as in Fig. 12, draw it off around toward the belly, working carefully so as not to tear the flesh. Sometimes it is a good plan to

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FILLETING FISH

FILLETING FISH

28. FILLETING FISH. --As many recipes require fish to be cut into fillets , that is, thick, flat slices from which the bone is removed, it is well for the housewife to understand just how to accomplish this part of the preparation. Figs. 13 to 15 show the filleting of a flounder. While this process varies somewhat in the different varieties of fish, the usual steps are the ones here outlined. After thoroughly cleaning the flounder and removing the skin, lay the fish out flat and cut the flesh do

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METHODS OF COOKING FISH

METHODS OF COOKING FISH

29. As Tables II and III show, practically all methods of cookery are applicable in the cooking of fish. For instance, fish may be boiled, steamed, baked, fried, broiled, sautéd, and, in addition, used for various kinds of bisques, chowders, and numerous other made dishes. The effect of these different methods is exactly the same on fish as on meat, since the two foods are the same in general construction. The cookery method to select depends largely on the size, kind, quality, and flavor of the

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RECIPES FOR FISH SAUCES AND STUFFINGS

RECIPES FOR FISH SAUCES AND STUFFINGS

30. As many of the recipes for fish call for sauce and stuffing, recipes for these accompaniments are taken up before the methods of cooking fish are considered. This plan will make it possible for the beginner to become thoroughly familiar with these accompaniments and thus be better prepared to carry out the recipes for cooking fish. 31. SAUCES FOR FISH. --Sauces are generally served with fish to improve their flavor and increase their nutritive value. Some kinds of fish, such as salmon, shad,

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RECIPES FOR FRESH FISH

RECIPES FOR FRESH FISH

34. BOILED FISH. --Boiling extracts flavor and, to some extent, nutriment from the food to which this cookery method is applied. Therefore, unless the fish to be cooked is one that has a very strong flavor and that will be improved by the loss of flavor, it should not be boiled. Much care should be exercised in boiling fish, because the meat is usually so tender that it is likely to boil to pieces or to fall apart. [Illustration: FIG. 16] 35. A utensil in which fish can be boiled or steamed very

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RECIPES FOR SALT AND SMOKED FISH

RECIPES FOR SALT AND SMOKED FISH

60. PLACE OF SALT AND SMOKED FISH IN THE DIET. --In regions where fresh fish cannot be obtained or in seasons when they are scarce everywhere, the housewife will do well to use salt and smoked fish. These varieties of fish not only will give her a chance to vary the diet, but will enable her to provide at a more economical price, food that, pound for pound, contains more nutriment than the same fish when fresh. While some of the varieties of smoked and salt fish may not be obtainable in all comm

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RECIPES FOR CANNED FISH

RECIPES FOR CANNED FISH

68. CANNED FISH IN THE DIET. --As a rule, canned fish is a comparatively cheap food and there is no reason why the economical housewife should not make frequent use of the various kinds. It should be bought, however, from a reputable firm, in order that the greatest value may be obtained for the money spent. In addition, it should be used as soon as possible after the can has been opened; if all of it cannot be utilized at one time, it should be placed in a covered receptacle--not a metal one--a

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RECIPES FOR LEFT-OVER FISH

RECIPES FOR LEFT-OVER FISH

73. So as not to waste any food material, it is necessary that all left-over fish be utilized in some way. This is not so simple a matter as in the case of meat, because fish is one of the foods that are not popular as a left-over dish. Still fish left-overs can be used if a little thought is given to the matter. Of course, it is a wise plan to prepare only the quantity of fish that can be consumed at the meal for which it is cooked, but should any remain it should not be thrown away, for some u

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NATURE, VARIETIES, AND USE OF SHELL FISH

NATURE, VARIETIES, AND USE OF SHELL FISH

76. Besides the varieties of fish that have already been considered, the general term fish also includes SHELL FISH. Fish of this kind are different in structure from bony fish, for they are acquatic animals that are entirely or partly encased in shells. They include mollusks , or bivalves , such as oysters, clams, and scallops, and crustaceans , such as lobsters, crabs, and shrimp. 77. The popularity of the edible varieties of mollusks and crustaceans mentioned depends largely on whether they c

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OYSTERS AND THEIR PREPARATION

OYSTERS AND THEIR PREPARATION

82. OYSTERS, CLAMS, and SCALLOPS are salt-water fish that belong to the family of mollusks, or soft-bodied animals. They are entirely encased in hard shells, which, though of the same general shape, differ somewhat from each other in appearance. Fig. 25 shows a group of oysters and clams, the three on the left being oysters and the three on the right, clams. Oysters are larger than clams and have a rough, uneven shell, whereas clams have a smooth, roundish shell. The three varieties of mollusks

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CLAMS AND THEIR PREPARATION

CLAMS AND THEIR PREPARATION

99. NATURE AND DIGESTIBILITY OF CLAMS. --Clams are bivalves similar to oysters in both form and composition. Because of the similarity in composition, they are utilized in much the same ways as oysters, being used extensively for food in parts of the country where the supply is large. There are numerous varieties of clams, and some of them differ slightly from each other in appearance, color, and flavor. Preference for the different varieties is largely a matter of individual taste. Clams may be

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SCALLOPS AND THEIR PREPARATION

SCALLOPS AND THEIR PREPARATION

105. NATURE OF SCALLOPS. --Scallops, which are another form of bivalves, are less commonly used for food than oysters and clams. Scalloped dishes get their name from the fact that scallop shells were originally used for their preparation. Not all of the scallop is used for food; merely the heavy muscle that holds the two shells together is edible. Scallops are slightly higher in protein than oysters and clams and they also have a higher food value than these two mollusks. The most common method

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LOBSTERS AND THEIR PREPARATION

LOBSTERS AND THEIR PREPARATION

111. DISTINGUISHING FEATURES. --Of these three types of sea food, lobsters are perhaps the most popular. They are found along the North Atlantic and North Pacific seacoasts. Alive, they are mottled bluish-green in color, but upon being cooked they change to bright red. As soon as they are caught, many of them are packed in ice and shipped alive to various points, while others are plunged immediately into boiling water and sold cooked. A live lobster ready for cooking is shown in Fig. 31. Lobster

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CRABS AND THEIR PREPARATION

CRABS AND THEIR PREPARATION

119. NATURE OF CRABS. --Numerous varieties of crabs are obtained along the seashores of the United States, and most of them measure not more than 5 or 6 inches across. Shell fish in this form are used for food both before the shells have hardened, when they are known as soft-shelled crabs , and after the shells have grown hard, when they are called hard-shelled crabs . To be at their best, crabs should be as heavy as lobsters in proportion to their size. Their flesh should be firm and stiff and

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SHRIMP AND THEIR PREPARATION

SHRIMP AND THEIR PREPARATION

125. NATURE OF SHRIMP. --Shrimp are similar to crabs and lobsters in [Illustration: FIG. 37] composition and in the methods of preparation. They differ considerably in appearance, however, and are smaller in size. When alive, shrimp are a mottled greenish color, but upon being dropped into boiling-hot water they turn red. When they have cooked sufficiently, the meat, which is very delicious, may be easily removed from the shells. After the meat of shrimp is thus prepared, it may be used cold in

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PREFACE

PREFACE

This volume, the fourth of the Woman's Institute Library of Cookery, deals with salads, sandwiches, cold desserts, cakes, both large and small, puddings, pastry, and pies. Such foods constitute some of the niceties of the diet, but skill in their preparation signifies at once a housewife's mastery of the science of cookery. In Salads and Sandwiches are presented so simply the secrets of appetizing salads that they can be grasped by even a novice, and sandwiches of numerous varieties, from those

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SALADS AND SANDWICHES

SALADS AND SANDWICHES

Salads in the Diet, Composition of Salads, Ingredients of Salads, Relation of Salads to Meals, Principles of Salad Making, Serving Salads, Salad Dressings and Their Preparation, Vegetable Salads, Combination Fruit-and-Vegetable Salads, Fruit Salads, High-Protein Salads, General Principles of Sandwich Making, Bread-and-Butter Sandwiches, Vegetable Sandwiches, Fruit Sandwiches, High-Protein Sandwiches, Hot Sandwiches, Open Sandwiches, Canapes,...

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COLD AND FROZEN DESSERTS

COLD AND FROZEN DESSERTS

The Dessert in the Meal, Composition and Food Value of Desserts, Principles of Dessert Making, Sauces and Whipped Cream, Principles of Custard Making, Recipes for Custards and Related Desserts, Principles of Gelatine Making, Recipes for Gelatine Desserts, Principles of Frozen-Dessert Making, Procedure in Freezing Desserts, Ice Creams, Frozen Custards, Ices, Frappés, Sherbets, Mousses, Parfaits, and Biscuits, Molding Frozen Desserts, Serving Frozen Desserts,...

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CAKES, COOKIES, AND PUDDINGS

CAKES, COOKIES, AND PUDDINGS

Cake and Pudding Mixtures in the Diet, Ingredients Used in Cakes, General Classes of Cakes, General Equipment for Cake Making, Procedure in Cake Making, Sponge Cakes and Their Preparation, Recipes for Sponge Cake and Its Variations, Butter Cakes and Their Preparation, Recipes for Butter Cakes, Cake Icings and Fillings, Varieties of Small Cakes, Cup and Drop Cakes, Cookies, Kisses and Macaroons, Ladyfingers and Sponge Drops, Cakes Made With Yeast, Cream Puffs and Éclairs, Doughnuts and Crullers,

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PASTRIES AND PIES

PASTRIES AND PIES

Nature of Pastries and Pies, Ingredients Used for Pastry, Utensils for Pastry Making, Methods of Mixing Pastry, Making and Baking Pastry for Pies, Utilizing Left-Over Pastry, Recipes for Pastry, Double-Crust Pies, One-Crust Pies, Puff Paste, Serving Pastry ,...

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SALADS IN THE DIET

SALADS IN THE DIET

1. So much variety exists among salads that it is somewhat difficult to give a comprehensive definition of this class of foods. In general, however, salads may be considered as a dish of green herbs or vegetables, sometimes cooked, and usually chopped or sliced, sometimes mixed with fruit or with cooked and chopped cold meat, fish, etc., and generally served with a dressing. For the most part, salads take their name from their chief ingredient, as, for instance, chicken salad, tomato salad, pine

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COMPOSITION OF SALADS

COMPOSITION OF SALADS

6. The composition, as well as the total food value, of salads depends entirely on the ingredients of which they are composed. With an understanding of the composition of the ingredients used in salads, the housewife will be able to judge fairly accurately whether the salad is low, medium, or high in food value, and whether it is high in protein, fat, or carbohydrate. This matter is important, and should receive consideration from all who prepare this class of food. 7. PROTEIN IN SALADS. --As ma

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INGREDIENTS OF SALADS

INGREDIENTS OF SALADS

12. VARIETY IN SALAD INGREDIENTS. --One of the advantages of salads is that the ingredients from which they can be made are large in number. In fact, almost any cooked or raw fruit or vegetable, or any meat, fowl, or fish, whether cooked expressly for this purpose or left over from a previous meal, may be utilized in the making of salads. Canned foods of these varieties may also be used to advantage for salads during the winter when fresh foods are expensive and difficult to procure. The idea th

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RELATION OF SALADS TO MEALS

RELATION OF SALADS TO MEALS

19. Because of the large variety of ingredients that may be used in the making of salads, it is usually possible to make the salad correspond properly with the other dishes in the meal. This is a little more difficult to accomplish when left-over materials are used in salads, but, even in this event, the addition of ingredients that will make the salad more nearly approach what must be supplied is usually possible. If the meal is to be a light one and the salad is to serve as the principal dish,

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PRINCIPLES OF SALAD MAKING

PRINCIPLES OF SALAD MAKING

21. CONDITION OF SALAD INGREDIENTS. --When the kind of salad to be served is decided on, the selection and preparation of the materials are the next matters to receive attention. Very often materials that are on hand are utilized in this way, but if it is possible to select the ingredients expressly for the salad, they should be very carefully chosen. Any kind of salad, but particularly a vegetable or a fruit salad, becomes much more attractive if it is made with ingredients that are in good con

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SERVING SALADS

SERVING SALADS

31. Several different ways of serving salads are in practice. Perhaps the most convenient method of serving this dish is to prepare individual portions of it on salad plates in the kitchen and then set these on the table at each person's place. If a simple table service is followed, the salad may be put on the table at the same time as the rest of the meal. The correct position for the salad plate is at the left-hand side of the dinner plate and just a little nearer to the edge of the table than

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SALAD DRESSINGS AND THEIR PREPARATION

SALAD DRESSINGS AND THEIR PREPARATION

36. As has been implied, various salad dressings may be made to serve with salads. The kind of dressing to select depends both on the variety of salad served and on the personal preference of those to whom it is served. Some of these contain only a few ingredients and are comparatively simple to make, while others are complex and involve considerable work in their making. Whether simple or elaborate, however, the salad dressing should be carefully chosen, so that it will blend well with the ingr

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VARIETIES OF SALADS AND THEIR PREPARATION VEGETABLE SALADS

VARIETIES OF SALADS AND THEIR PREPARATION VEGETABLE SALADS

45. With the knowledge already obtained of the food value of the vegetables that are generally used as ingredients in vegetable salads, the housewife ought to have no difficulty in determining whether she is giving her family a salad that is high or low in food value. For instance, she should know that the food value of a plain lettuce or cucumber salad is lower than that of one made from potatoes because of the different values in the vegetables used.. In addition, she ought to be familiar with

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COMBINATION FRUIT-AND-VEGETABLE SALADS

COMBINATION FRUIT-AND-VEGETABLE SALADS

69. Sometimes it is desired to make a salad that contains both fruits and vegetables. Various fruits can be used for this purpose, but celery, as has been stated, is about the only vegetable that combines well with fruit, unless, of course, the garnish, which is nearly always a vegetable, is considered a part of the salad. Recipes for several very appetizing salads containing both vegetables and fruits follow. 70. APPLE-AND-CELERY SALAD. --If an excellent winter salad is desired, apple-and-celer

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FRUIT SALADS

FRUIT SALADS

73. Salads made of fruit are undoubtedly the most delicious that can be prepared. In addition to being delightful in both appearance and flavor, they afford another means of introducing fruit into the diet. As fruit is decidedly beneficial for all persons with a normal digestion, every opportunity to include it in the diet should be grasped. Some fruit salads are comparatively bland in flavor while others are much more acid, but the mild ones are neither so appetizing nor so beneficial as those

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HIGH-PROTEIN SALADS

HIGH-PROTEIN SALADS

84. Salads that are made with cheese, eggs, fish, or meat may be classed as HIGH-PROTEIN SALADS, for, as has already been learned, these foods are characterized by the protein they contain. Of course, those made almost entirely of meat or fish are higher in this food substance than the others. However, the salads that contain a combination of cheese and fruit are comparatively high in protein, and at the same time they supply to the diet what is desirable in the way of a fruit salad. 85. POINSET

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SALADS AND SANDWICHES

SALADS AND SANDWICHES

86. PEACH-AND-CREAM-CHEESE SALAD --An excellent way of using canned peaches is to combine them with cream cheese for a salad, as shown in Fig. 12. If a smaller salad is desired, half a peach may be used and the cheese placed on top of it. Firm yellow peaches are the best ones to use for this dish. PEACH-AND-CREAM-CHEESE SALAD ( Sufficient to Serve Four ) Mix the cream and salt with the cheese and shape into balls. Place a ball between two peach halves, and press them together tightly. Place on g

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SANDWICHES NATURE OF SANDWICHES

SANDWICHES NATURE OF SANDWICHES

99. When salads are mentioned, Sandwiches naturally come to the mind, for while they have many other uses, they are often served as an accompaniment to a salad. Sandwiches are generally thought of as two thin slices of bread put together with a filling, such as meat, cheese, fruit, etc. However, there are as many varieties of sandwiches as of salads and they serve a large number of purposes. For instance, they may be merely two pieces of buttered bread put together or they may be elaborate both

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GENERAL PRINCIPLES OF SANDWICH MAKING

GENERAL PRINCIPLES OF SANDWICH MAKING

100. BREAD FOR SANDWICHES. --Although sandwiches vary greatly in both form and contents, bread or something that may be substituted for it always forms the foundation of this class of food. White bread is much employed for this purpose, but rye, graham, brown, or whole-wheat bread, or in fact any other desirable kind, may be used, depending on the nature of the sandwich or the kind preferred. Several matters concerning the bread that is used, however, should receive attention if successful sandw

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BREAD-AND-BUTTER SANDWICHES

BREAD-AND-BUTTER SANDWICHES

108. Often it is desired to serve bread and butter with a certain dish and yet something more is wanted than just two pieces of bread spread with butter and put together. While bread-and-butter sandwiches are probably the simplest kind that can be made, variety can be obtained in them if the housewife will exercise a little ingenuity. Fig. 25 shows what can be done in the way of bread-and-butter sandwiches with very little effort, for the two plates on the left contain sandwiches made merely of

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VEGETABLE SANDWICHES

VEGETABLE SANDWICHES

112. Certain vegetables may be used with bread and butter to make very appetizing sandwiches. The vegetables most often used for this purpose are lettuce, tomatoes, cucumbers, celery, and onions. Generally, when vegetables are to be used for sandwich filling, the sandwiches should be made immediately before they are to be served, as they are apt to become moist if they are allowed to stand very long. An exception to this is celery sandwiches, which are made in the form of rolls and which must st

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FRUIT SANDWICHES

FRUIT SANDWICHES

118. Sandwiches that have fruit for their filling appeal to many persons. For the most part, dried fruits are used for this purpose and they usually require cooking. Another type of fruit sandwich is that which has jelly or marmalade for its filling. As fruit sandwiches are sweet and not very hearty, they are much served for afternoon tea or to provide variety when another kind of sandwich is being served. 119. DATE SANDWICHES. --To any one who desires a sweet sandwich, the date sandwich in the

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HIGH-PROTEIN SANDWICHES

HIGH-PROTEIN SANDWICHES

123. When sandwiches of a substantial nature are desired, those in which high-protein foods are used as fillings will be found very acceptable. Here considerable variety may be had, for there are a number of these foods that make excellent fillings. Some sandwiches of this kind are suitable for serving with salads while others, such as those containing meat or chicken, are very satisfactory for picnics or light lunches. 124. JELLY-AND-CREAM-CHEESE SANDWICHES. --A sandwich that is very dainty as

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HOT SANDWICHES

HOT SANDWICHES

133. All the sandwiches thus far discussed are served cold, but various hot sandwiches can also be made. As these generally have meat or a high-protein food for their filling, they may be used as the main dish in the meal in which they are served. Sandwiches of this kind are excellent for a light luncheon or for supper. 134. HOT-MEAT SANDWICHES. --If both meat and gravy remain from a roast, a very excellent luncheon dish may be made by slicing the meat thin, placing it on slices of bread, and po

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OPEN SANDWICHES

OPEN SANDWICHES

139. If sandwiches that are entirely different and at the same time attractive are desired for an afternoon tea or to serve with a salad, open sandwiches will undoubtedly find favor. Fig. 27 illustrates several varieties of such sandwiches and shows how artistically they can be made. These are merely submitted as suggestions, but with a little ingenuity, the housewife may work out in designs any ideas she may have. To make such sandwiches attractive, fancy cutters of various shapes will be found

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CANAPES

CANAPES

142. CANAPES. --Although differing somewhat from the open sandwiches that have been described, canapes are usually placed under this head. Canapes are small pieces of bread toasted or sautéd in butter and then spread with some highly seasoned material, such as caviar, anchovy paste, well-seasoned smoked or canned salmon, or a vegetable mixture. They are served either hot or cold as an appetizer or as a first course for lunch or dinner. To make canapes, toast or sauté slices of bread and cut them

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THE DESSERT IN THE MEAL

THE DESSERT IN THE MEAL

GENERAL DISCUSSION 1. A dessert always consists of sweet food of some kind, and in the usual meal it is served as the last course. Sometimes, especially in more elaborate meals, another course, such as cheese and coffee, may follow, but ordinarily the dessert is the last food that is served. The eating of something sweet after the heavy course of a meal has undoubtedly become a habit with almost every person. At any rate, a dinner in which a dessert is not included generally leaves one unsatisfi

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COMPOSITION AND FOOD VALUE OF DESSERTS

COMPOSITION AND FOOD VALUE OF DESSERTS

6. Attention should be paid to the composition and food value of desserts in order that the meals in which they are served may be properly balanced. For instance, when a housewife understands the value of the ingredients used in the preparation of a dessert, she will be able to determine the kind of dessert necessary to supply what is lacking in the meal. Of course, if she first decides on a particular dessert that she wants to serve, it will be necessary for her to plan the other dishes accordi

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PRINCIPLES OF DESSERT MAKING

PRINCIPLES OF DESSERT MAKING

10. ATTRACTIVENESS OF DESSERTS. --Attractiveness, as has been mentioned, is essential in a dessert if it is to appeal to an appetite that may be nearly satisfied by the time the dessert course is reached. To render dessert attractive, it should be carefully made and artistically garnished and served. It may be made to appeal through a sense of beautiful proportion, an attractive color combination, or an attractive or artistic preparation. Because sweets are liked by most persons, it is seldom di

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SAUCES AND WHIPPED CREAM

SAUCES AND WHIPPED CREAM

13. SAUCES. --Many cold desserts may be served without any accompaniments, but very often they are much improved by the addition of a sauce of some kind. For instance, when a custard or a blanc mange is very thick and heavy, it can be made more agreeable to the taste if it is served with a sauce of some description. Several recipes for sauces that may be used with any cold dessert in need of an accompaniment are here given, so that the housewife will not be at a loss when she desires to serve a

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PRINCIPLES OF CUSTARD MAKING

PRINCIPLES OF CUSTARD MAKING

18. Many of the desserts that are served cold come under the head of custards. These are dishes high in protein and consist of two varieties: those thickened entirely by eggs and known as true custards and those in which a starchy material is used for part of the thickening. They may be cooked by steaming, dry steaming, or baking. 19. In true custards there must be a sufficient number of eggs to thicken the desired amount of milk, for nothing else produces thickening. To these two ingredients ma

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RECIPES FOR CUSTARDS AND RELATED DESSERTS

RECIPES FOR CUSTARDS AND RELATED DESSERTS

22. BAKED CUSTARD. --Practically no skill is required in the preparation of baked custard, but care must be taken during the baking in order that the right temperature be applied for the proper length of time. Custard of this kind is quickly made and finds favor with most persons. It may be baked in individual baking dishes and then served in these or it may be cooked in a large baking dish and served either before or after it is placed on the table. Individual baking dishes are perhaps more sat

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PRINCIPLES OF GELATINE MAKING

PRINCIPLES OF GELATINE MAKING

42. GELATINE DESSERTS are those in which gelatine forms the basis. GELATINE is an odorless, tasteless substance extracted from the bones and various tissues of animals. It is used in a variety of forms, such as glue and isinglass, but is also purified and prepared commercially for use in desserts. When it is to be used as a thickening agent in dessert making, it is ground and sold in this form, or it is mixed with sugar, flavoring, and acid, when all that is necessary to make it an appetizing de

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RECIPES FOR GELATINE DESSERTS

RECIPES FOR GELATINE DESSERTS

[Illustration: FIG. 4] 46. PLAIN GELATINE. --A very good dessert can be made of fruit juice solidified by means of gelatine. Any canned fruit juice or any mixture of juices that will blend well and produce a jelly of agreeable flavor may be used for this purpose. These are usually brought to the boiling point before being added, but in case juices that may be injured by heating are used, they may be added cold and the gelatine dissolved in boiling water. When this is done, a little additional le

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PRINCIPLES OF FROZEN-DESSERT MAKING

PRINCIPLES OF FROZEN-DESSERT MAKING

55. NATURE OF FROZEN DESSERTS. --Frozen desserts were formerly confined almost entirely to warm weather, but they are now used during the entire year and served on almost any occasion. They are without doubt the daintiest dessert that can be served and are popular with almost every one. A very ordinary meal becomes much more attractive when a frozen dessert is served with it, and a dainty luncheon or an elaborate dinner seems incomplete without a dessert of this nature. In reality, it is quite i

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PROCEDURE IN FREEZING DESSERTS

PROCEDURE IN FREEZING DESSERTS

63. The preparation of frozen desserts is comparatively simple in nature, for it usually involves nothing except the cooking of the raw ingredients and the proper combining of the materials required in the recipe. Sometimes a custard mixture containing starch is prepared, and other times a real custard is made. The same rules that apply to the preparation of these dishes under other conditions should be followed here. As the housewife is already familiar with these principles, she will find that

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ICE CREAMS

ICE CREAMS

70. PHILADELPHIA ICE CREAM. --Perhaps the simplest of frozen desserts to make is Philadelphia ice cream, but it requires cream in order that its texture be good. For this reason, it is not so economical as some of those which are a trifle more complicated to prepare. It consists of cream sweetened, flavored, and then frozen. This is a particularly attractive way in which to make ice cream when strawberries, red raspberries, or peaches are in season, as these fresh fruits may be crushed and added

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FROZEN CUSTARDS

FROZEN CUSTARDS

77. Frozen custard makes a very desirable kind of frozen dessert. If properly made, the result is a delightfully rich dessert of smooth texture. It may be frozen without turning or in the usual way. A similar mixture is used in some of the recipes of the more complicated frozen desserts given later. Fruits and nuts may be used in the preparation of frozen custard to procure variety. During the season when eggs are expensive, this dessert is a rather extravagant one, so that from the standpoint o

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ICES

ICES

82. Ices are simple mixtures of fruit juice and sugar diluted with water and then frozen. They are expected to be somewhat sour, and, as a rule, lemon juice is relied on to assist in obtaining this flavor. In addition, lemon juice also helps to bring out the flavor of the fruit used as the basis of the ice. As a rule, a very smooth texture is not desired in this dessert; consequently, ice is frozen quite rapidly and, as will be noted in Table I, with a high proportion of salt. Unless the fruit u

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FRAPPÉS

FRAPPÉS

88. FRAPPÉS, in composition, are very similar to ices, consisting usually of crushed fruit or fruit juice, water, and sugar. They are granular when frozen, and, as they are never frozen as hard as ice cream and ices, they are of a mushy consistency. They are more often used for serving with a heavy course in a dinner or between two courses than as a dessert. The freezing of frappés is accomplished rapidly, for, as will be observed from Table I, the proportion of ice and salt used is 1 to 1. This

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SHERBETS

SHERBETS

92. SHERBETS , according to definition, are flavored water ices, but as they are now commonly understood, they have come to have a different meaning. Desserts now regarded as sherbets are ices to which are added egg whites, gelatine, milk, or any combination of these things. The addition of such ingredients improves the texture very much, for sherbets are less likely to be granular than ices. Sherbets may be made from fruits or fruit juices of any kind, and these may be either canned or fresh. S

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MOUSSES, PARFAITS, AND BISCUITS

MOUSSES, PARFAITS, AND BISCUITS

98. Nature of Mousses, Parfaits, and Biscuits. Mousses, parfaits, and biscuits differ from other frozen desserts in that they are frozen in molds rather than in a freezer. Mousses and parfaits are similar in nature, and still there is a slight distinction between them. Mousses nearly always contain gelatine and are frequently made without eggs, while parfaits are composed largely of sirup, eggs, and cream. Biscuits are usually made of a mixture similar to mousses and parfaits, but are molded in

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MOLDING FROZEN DESSERTS

MOLDING FROZEN DESSERTS

108. After desserts have been frozen in the various ways that have been explained, they are often molded and then allowed to stand in ice and salt until they are well set. In this way, many attractive desserts can be made and numerous color schemes carried out. Some of the molds that are used for this purpose are shown in Fig. 20. The one in the center is known as a melon mold , and it is the one used in the preparation of the caramel mousse shown in Fig. 19. It may also be used for the molding

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SERVING FROZEN DESSERTS

SERVING FROZEN DESSERTS

111. Frozen desserts offer an opportunity for variety in serving, because they occur in so many different forms. The method of serving depends, of course, on the nature of the frozen dessert, but any one of them that may be served from a large plate or dish is always attractive. This may be done, as has been explained, if the frozen mixtures are molded either as a single kind or as a combination of two or more kinds. 112. To remove a molded dessert from the mold before serving, first clean the m

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CAKE AND PUDDING MIXTURES IN THE DIET

CAKE AND PUDDING MIXTURES IN THE DIET

1. CAKE is a mixture of flour, eggs, sugar, butter, and liquid that is baked in the oven in a variety of forms and distinguished by a tender texture and a sweet flavor. Closely allied to cake mixtures proper are many others, including cookies, small cakes, puddings, etc. While these differ from cakes in some respects, they are similar in use, ingredients, or methods of preparation. Because of this similarity, a number of these related mixtures are taken up in connection with cakes. 2. Foods of t

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INGREDIENTS USED IN CAKES

INGREDIENTS USED IN CAKES

NECESSARY INGREDIENTS 7. QUALITY OF INGREDIENTS. --The materials used in the making of cakes should be of as good quality as possible, and when put into the cake they should be in the best condition. In this phase of cookery, as in all others, better results are obtained when good materials are used. Besides possessing this general characteristic, certain of the ingredients require special attention. 8. FAT FOR CAKES. --The fat used for cakes must necessarily be of an agreeable flavor, and for t

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GENERAL CLASSES OF CAKES

GENERAL CLASSES OF CAKES

21. Although many varieties of cake can be made, they may all be put into two general classes: sponge cake and butter cake . These classes may also be regarded as cake made without butter and cake made with butter, for it is the presence or absence of fat in a cake mixture that makes the difference in the method of mixing the ingredients and determines the texture after baking. While there are many true examples of each of these classes, it must be remembered that there are also numerous variati

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GENERAL EQUIPMENT FOR CAKE MAKING

GENERAL EQUIPMENT FOR CAKE MAKING

22. The different forms of cake require, of course, different utensils, and these are taken up in connection with the preparation of each class. However, it is well for the housewife to be familiar at the outset with the general equipment used in the making of cakes and similar foods. 23. The utensils required for the mixing of the ingredients are somewhat similar to those used in the preparation of hot breads. An earthen bowl is preferable for the mixing of the batter. If this kind is not avail

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PROCEDURE IN CAKE MAKING

PROCEDURE IN CAKE MAKING

PREPARATION OF INGREDIENTS 27. In cake making, as in the preparation of other dishes, a systematic plan must be followed if good results are desired. A housewife cannot expect to have a successful cake if she has to stop during the mixing to get some of the ingredients or some of the utensils ready. Before the mixing is begun, all the utensils and ingredients should be collected and any of the ingredients that require special preparation should be prepared. Then, if the recipe is correct, if the

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SPONGE CAKES AND THEIR PREPARATION

SPONGE CAKES AND THEIR PREPARATION

METHOD OF PROCEDURE 39. With the ingredients and utensils gathered and prepared, the mixing of the cake may be begun at once. The method of mixing depends entirely on the kind of cake that is being made, sponge cake involving a different procedure from butter cake. These methods should be thoroughly mastered, so that there will be no danger of confusing them and so that the recipe will not need to be referred to constantly during the mixing of the cake. When an ingredient that is not usually inc

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RECIPES FOR SPONGE CAKE AND ITS VARIATIONS

RECIPES FOR SPONGE CAKE AND ITS VARIATIONS

45. PLAIN SPONGE CAKE. --The ideal proportions for a sponge cake are given in the accompanying recipe and upon these proportions the other recipes are based. PLAIN SPONGE CAKE Beat the eggs until they are thick and lemon-colored. Add the sugar gradually and continue to beat. Sift the flour several times and fold into the mixture. When the ingredients are thoroughly mixed, add the grated rind and the juice of the lemon, pour into a sponge-cake pan, and bake. 46. COLD-WATER SPONGE CAKE. --The acco

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BUTTER CAKES AND THEIR PREPARATION

BUTTER CAKES AND THEIR PREPARATION

METHOD OF PROCEDURE 54. NATURE OF BUTTER CAKE. --The ingredients for a simple butter cake consist of butter or other fat, sugar, flour, eggs, leavening, and liquid. The proportion of flour and liquid in cake of this kind is similar to that of a thick, or muffin, batter, that is, 2 measures of flour and 1 measure of liquid; but it should be remembered that the addition of other ingredients, such as butter, sugar, and eggs, alter this proportion to a certain extent. However, it is possible to make

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RECIPES FOR BUTTER CAKES

RECIPES FOR BUTTER CAKES

61. ONE-EGG CAKE. --One of the most economical cakes that can be made is the one-egg cake given in the accompanying recipe. However, when only one egg is used, a comparatively small quantity of cake mixture is the result. If it is desired to make a layer cake of this mixture, it will be necessary to double the quantities of the ingredients. ONE-EGG CAKE Cream the butter, add the sugar gradually, beat the egg, and add it. Mix and sift the flour and baking powder. Add the milk and the flour altern

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CAKE ICINGS AND FILLINGS

CAKE ICINGS AND FILLINGS

NATURE, PURPOSE, AND APPLICATION 84. Certain varieties of cakes are served plain, but the majority of cakes are usually covered with a sugar mixture of some description known as icing . In addition, if a cake is baked in layers, a filling , which may be either the same as the icing used for the covering or a mixture resembling a custard, is put between the layers to hold them together. These icings and fillings are used for the purpose of improving both the taste and the appearance of the cake,

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VARIETIES OF SMALL CAKES

VARIETIES OF SMALL CAKES

1. Under the heading Small Cakes are included numerous varieties of cakes made of many different kinds of materials and baked in various shapes and sizes. Some of them, such as meringues and kisses, contain nothing except eggs and sugar and consequently are almost confections. On the other hand, many of them, including cookies of all kinds, drop cakes, ladyfingers, etc., are merely the usual sponge and butter-cake mixtures altered in such ways as may be desired. In addition, there are cream puff

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CUP AND DROP CAKES

CUP AND DROP CAKES

4. NATURE OF CUP AND DROP CAKES. --CUP CAKES are a variety of small cakes baked in muffin pans. Many of the mixtures used for large cakes may be made into cup cakes by baking them in pans of this kind. Instead of pouring the mixture into the pans from the bowl, as is done in the case of large cakes, it is put into them by means of a spoon, as shown in Fig. 1. The pans should be filled only about half full in order to give the mixture an opportunity to rise. When the cakes are baked, they usually

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COOKIES

COOKIES

10. CLASSES OF COOKIES. --Cookies are of two general classes: those which are made thick and are expected to be soft when they are served and those which are made thin and are intended to be crisp and brittle when eaten. Thin, crisp cookies are usually known as wafers or snaps . Soft cookies are made from a dough that contains a little more liquid than that used for brittle cookies. The dough of which both varieties are made should be thick enough to remove from the mixing bowl in a lump and rol

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KISSES AND MACAROONS

KISSES AND MACAROONS

19. NATURE OF KISSES AND MACAROONS. --The varieties of small cakes known as kisses and macaroons are undoubtedly the daintiest ones that are made. Composed almost entirely of sugar, egg whites, and flavoring, they are very delicate in texture and are practically confections. Kisses do not contain any flour, but macaroons need a small amount of this ingredient and some varieties of them contain the yolks, as well as the whites, of eggs. Chopped or ground nuts, coconut, and various kinds of dried

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LADYFINGERS AND SPONGE DROPS

LADYFINGERS AND SPONGE DROPS

23. The mixture used for ladyfingers is in reality a sponge-cake mixture, but it is baked in a certain oblong shape known as a ladyfinger shape. Shallow pans that will bake the mixture in the required shape can be purchased, but these need not be secured, for much more satisfactory results can be obtained with a pastry bag and tube after a little practice. The same mixture may be dropped by spoonfuls and baked in small round cakes known as sponge drops. Both ladyfingers and sponge drops, after b

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CAKES MADE WITH YEAST

CAKES MADE WITH YEAST

24. A few varieties of cake are made light by means of yeast instead of being leavened with eggs or chemical leavening agents. These cakes are, of course, similar to bread in many respects, but they are sweeter and richer than bread and contain eggs. For this reason they are not economical mixtures and should not be made if economy must be practiced. Because of the sugar, butter, and eggs used in them, the action of the yeast is slow; consequently, the processes involved in making these mixtures

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CREAM PUFFS AND ÉCLAIRS

CREAM PUFFS AND ÉCLAIRS

25. A delicious form of dessert that is usually classed with small cakes includes cream puffs and éclairs. They are made of a special kind of paste that, when baked, becomes hollow in the center, very much as popovers do. The inside is then filled with a mixture similar to a custard mixture or with sweetened and flavored whipped cream. Many persons have an idea that these mixtures are very difficult to make, but the fact is that they may be easily made if the directions for preparing them are ca

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DOUGHNUTS AND CRULLERS

DOUGHNUTS AND CRULLERS

27. NATURE OF DOUGHNUTS AND CRULLERS. --Some kinds of doughnuts and crullers are made of bread dough, and for this reason really belong to breakfast breads instead of to cakes. However, most of the recipes for these two foods include sugar, shortening, milk, eggs, and leavening, making doughnuts and crullers so similar to cake in their composition that they are usually regarded as cake mixtures. The shortening, which is in smaller amounts than is required for most cakes, is supplied largely by t

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PUDDINGS AND PUDDING SAUCES

PUDDINGS AND PUDDING SAUCES

NATURE OF PUDDINGS 34. Many kinds of puddings are used for desserts. Some of them closely resemble cake mixtures, while others are similar to custards, but are thickened with a cooked or a raw starchy material. Formerly, puddings were always boiled in a bag, but now desserts of this kind are prepared by boiling, steaming, or baking. To improve the flavor of puddings, sauces of a contrasting flavor are usually served with them. 35. Puddings are often considered to be rather indigestible foods and

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PUDDING SAUCES

PUDDING SAUCES

37. The sauces served with puddings deserve just as much attention as to selection and preparation as the puddings themselves. For instance, a sour sauce that is not rich, such as lemon sauce, should be served with a rich, sweet pudding, while a rich, hard sauce or perhaps a chocolate sauce is the proper kind to serve with a bland, flavorless pudding. So that the housewife may be perfectly familiar with a variety of sauces and thus know the nature of the sauces mentioned in connection with the p

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PREPARATION OF PUDDINGS

PREPARATION OF PUDDINGS

[Illustration: FIG. 25] 38. As has already been learned, puddings are cooked by being boiled, steamed, or baked. No different utensils from those used in the making of custards and cakes need be provided for the making of puddings except, perhaps, a steamer. A utensil of this kind, which is required for steamed puddings, consists of a large pan, which sets directly over the flame and into which the water is poured; a second pan, which fits closely into the first one and into which the pudding is

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RECIPES FOR PUDDINGS

RECIPES FOR PUDDINGS

41. In the preparation of many puddings here considered, left-over materials, such as bread, rolls, stale cake, cookies, etc., may be utilized to advantage. Consequently, when the housewife is making desserts, she should endeavor to make good use of all such things in case they cannot be used by themselves. 42. INDIAN PUDDING. --As corn meal is the chief ingredient in the pudding given in the accompanying recipe, it is called Indian pudding, corn meal being a product of Indian corn. For persons

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NATURE OF PASTRIES AND PIES

NATURE OF PASTRIES AND PIES

1. Pastry is a shortened dough that is made of flour, water, salt, and fat and used in the preparation of desserts. Chief among these deserts are pies. These are made by baking foods between two crusts of pastry or with a single crust, which may be an upper or a lower one. Originally pies were not intended for desserts. Rather, they were used as the main dish of the meal, as they contained a filling of meat or fish and vegetables. Such pies are still made, but they are not usually the ones inten

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INGREDIENTS USED FOR PASTRY

INGREDIENTS USED FOR PASTRY

6. The ingredients used in pastry making are neither numerous nor complicated, usually including only flour, salt, shortening, and liquid. If these are correctly combined, they will be all that is required to make a pastry that is light, flaky, and crisp. Occasionally a recipe requiring baking powder will be found and sometimes eggs are called for in mixtures of this kind, but neither of these ingredients is required for successful pastry making. Baking powder may be an advantage when it is used

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UTENSILS FOR PASTRY MAKING

UTENSILS FOR PASTRY MAKING

12. The utensils needed for pastry making are few in number and simple in use. They consist of a mixing bowl, two case knives, a spatula, a rolling pin, a flour sieve, two measuring cups, two measuring spoons, and pie tins. Fig. 1 shows the way in which these necessary utensils as well as the required ingredients for pastry should be placed so as to be handy for the person who is to use them. It will be well to observe the placing of these, for much depends on their convenient arrangement. The k

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METHODS OF MIXING PASTRY

METHODS OF MIXING PASTRY

14. Several methods of mixing the ingredients used in pastry are followed, each one producing a different effect in the finished product. The method employed in the making of plain pastry, such as is commonly used for pies, consists in first mixing the shortening and the flour and then adding the liquid. Another method is adopted for pastries that are intended to be somewhat flakier and of a little better quality than plain pastry. In this method, half of the fat is mixed with the flour and the

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MAKING AND BAKING

MAKING AND BAKING

15. PROCEDURE IN MAKING PLAIN PASTRY. --The first step in the making of plain pastry consists in sifting the flour with the salt into the mixing bowl. After this has been done, the fat should be worked into the flour, an operation that may be accomplished in three ways. The method most commonly adopted is to work in the fat with the fingers; but this plan has its disadvantages in that it is not a very agreeable way and the fat becomes so warmed by the higher temperature of the fingers that it is

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UTILIZING LEFT-OVER PASTRY

UTILIZING LEFT-OVER PASTRY

23. In making pies, it is well to mix only the quantity of paste that is desired for the number of pies to be made. Usually, 1-1/2 cupfuls of flour will make sufficient paste for one double-crust pie, provided the pan in which it is made is not too large. In case it is necessary to make fresh pie on two consecutive days, a good plan is to make at one time enough paste for both days, for what remains after the first pie is made may be allowed to stand in the refrigerator or some other cool place.

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RECIPES FOR PASTRY AND PIES

RECIPES FOR PASTRY AND PIES

PASTRY 30. Several recipes for pastry that may be used in pie making are here given. These recipes differ as regards the ingredients used and will serve to offer variety in the making of pie crust. With the exception of the recipe for easy pastry, the principles of pastry making already set forth apply to all these recipes alike. 31. PLAIN PASTRY. --Pastry made according to the accompanying directions is the kind that is most frequently used. It requires only a medium amount of shortening, and w

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DOUBLE-CRUST PIES

DOUBLE-CRUST PIES

36. As has already been learned, double-crust pies are pies that have both a bottom and a top crust and contain a filling of some kind. The amounts given in the recipes for pastry are sufficient to make the two crusts required for pies of this kind. Any of these recipes may be followed, depending on the variety of pastry desired. 37. APPLE PIE NO. 1. --To make the best possible apple pie, tart apples should be used, for besides giving a good flavor they cook soft inside the pie much more readily

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ONE-CRUST PIES

ONE-CRUST PIES

50. Many varieties of pies are made with only one crust, and these usually prove more attractive than those having two crusts. As a rule, the filling is a custard or a corn-starch mixture, but often fruits of various kinds, as well as pumpkin and squash, are used in the making of pies of this kind. Frequently, meringue is used as a covering for one-crust pies; or, if an especially delicious dessert is desired, a thick layer of stiffly beaten and sweetened whipped cream is often added to the pie

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PUFF PASTE

PUFF PASTE

71. PROCEDURE IN MAKING PUFF PASTE. --The making of puff paste differs somewhat from the making of plain pastry. If puff paste is to be successful, it must be made carefully and with close attention to every detail. Even then the first attempt may not prove to be entirely successful, for often considerable experience is required before one becomes expert in the making of this delicate pastry. The best time to make puff paste is in the cold weather, as the butter, which is the fat used, can be ha

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SERVING PASTRY

SERVING PASTRY

78. To be most palatable, pastry should be served as soon as possible after it is baked. When it is allowed to stand for any length of time, the lower crust becomes soaked with moisture from the filling used, and in this state the pie is not only unpalatable, but to a certain extent indigestible. Consequently, whenever it is possible, only enough for one meal should be baked at a time. After a pie is taken from the oven, it should not be removed from the pan in which it is baked until it is serv

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