Boston School Kitchen Text-Book

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NYPL RESEARCH LIBRARIES 3 3433 07736240 2 ToN — KITCHEri TEXTsBftoK For tM U/« oF Classes in Public or\d Industrial JcKooU* By Mrs.MaryJIincoln UTILE >BRoWN dcCo^PVBLIiHERI^ * * Bo/ TON ••

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Boston School Kitchen TEXT-BOOK.

IN COOKING FOR THE USE OF CLASSES IN PUBLIC AND INDUSTRIAL SCHOOLS.

BY MARY J. LINCOLN, AUTHOR OF THE BOSTON COOK BOOK," "CARVING AND SERVING,'' ETC BOSTON LITTLE, BROWN, AND COMPANY

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THE NEW YOR!C ' ASTOR, LiLP,Q4 ^fiQ TILDLK FOUHOMTlQHi Copyrighty 1887, By Mrs. D. A. Lincoln. Copyright, igog, By Mary J. Lincoln.

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STi^ig Book IS ©ftiicatcli TO MRS. MARY HEMENWAY, THE EARNEST AND GENEROUS FRIEND OF PRACTICAL EDUCATION. M.

J. L ) ' •>

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YT is the accepted educational doctrine that all matter? ^ for school instruction should be tauglit, so far as possible, in the of The understanding is to be engaged and thought awakened. A memory laden with rules and precej)ts is not enough; nor is the faculty of imitation in itself worthy of much in direct cultivation of it.

The best education embraces more and aims higher. o Therefore, if cooking is to liave a place among schv3ol exercises, the text-book ought to be, not a cook-book, but a book giving the reasons for its directions, and connecting these reasons w^ith Such a book one appears to be.

Its claim to the title Boston School Kitchen Text-Book is justified by the fact the substance of all the has w^orked out in the cooking class-rooms or school kitchens connected with the Boston public schools. working out has decidedly satisfactory gla-Uy testify. Edwin P.

Seaver, SuperiiUcmlei\t of the Boston Pablic Schootb.

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PREFACE. IN"

the preparation of tins book the aim has not to furnish a complete cook-book, or to cater to the widely prevalent desire for new receipts and elaborate dishes; but rather to prepare such a study of food and explanation of general in connection practical in as should be adapted to the use of classes in public and industrial schools. is a great lack of knowledge, even among experienced housekeepers, of the nature of its proper combinations, and much unwholesome cooking has been the result of ignorance. Much of the dislike many girls for arises want of success, and the failure is ascribed to luck, poor material, incorrect receipts, or to any cause but the true one, — ignorance of Cooking cannot be well done by guess-work. is a right way and a wrong way, and the right way is usually the easier.

To show right way and the reason for it, has been our endeavor in preparing tliese

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PREFACE. Beginners in art sliould strive for a tli(jrough understanding of the that underlie all culinary work.

is essential to success, botli in the preparation of the simple food adapted to daily table and in the intricate labor chef in charge of some grand entertainment. Above all, our object lias been to elevate tliis department of work; to show its bearing upon many vital to impress upon girls tliat all work done is honorable; and it is as really a of education to be able to blacken a to scour a tin, or to prepare a tempting meal of wholeas it is able to solve a problem in geometry, to learn a foreign language, to teach a school, to decorate a plaque, to make an elegant gown, or to interpret the melodies and harmonies of the great masters in music. We have endeavored to show is something more in cooking than the mere putting of certain materials together for the gratification of the palate; it is not all manual labor, but requires study, and that it ought not to be considered drudgery or done in a careless, slipshod, untidy fashion. And more than all else we have insisted that the health and comfort of the family depend upon the wholesome and economical preparation daily It cannot be expected to make professional cooks in twenty But it is confi lently believed if school-girls master the elementary illustrate, they can, with practice at home, acquire a degree of skill sufficient to do all

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PREFACE. tlmt is in family living.

And when this foundation is secured and a respect for the work developed can do can take any reliable cooking formula and work it out unaided, and in detect errors in proportions and invent new combinations. Youth is the time to begin to acquire this, as well as other knowledge. Many a young housekeeper overwhelmed with responsibility regrets her mother did not require her to learn these things in her girlhood.

No matter how high her social position may be, no girl is sure of retaining it through life. Though in her youthful conceit she may boast of never scrubbing a floor, or washing a and may think it commendable to be ignorant of the mysteries of the kitchen, the may come slie harder work to do, and \^'ill be thankful if is one thing she can do well, even if it be but the washing of or the of wholesome And if her position should chance to be tliat of a director of such work, rather than a doer of it, practical knowledge will be even more valuable. For those can direct best who can do best; and those can do best in any department of work who begin in early life and learn by experience much tliat can be learned in no other way. If we can awaken in school-girls an entliusiasiii for the performance of the common duties of an important of our purpose accomplished.

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PREFACE. The author wishes to acknowledge her indebtedness to Miss A.

Homans, at wliose manual was prepared; to ]\Iiss Hope, and teacliers in the Boston School Kitchens for their help in the practical working out of lessons; and to Mrs Richards, of the Institute of Technology, for her assistance in revising the scientific of the work.

MARY J.

LINCOLN. '

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SUGGESTIONS TO TEACHERS ON THE MANAGEMENT OF CLASSES.

It is expected that all teachers in the cooking classes will have had a special normal training for the work; but even with such training a few suggestions from one who has hud a large experience in both the practice and the teaching of cookery may be helpful.

No definite rules can be given that will apply to all schools. Teachers must govern the classes and adapt the instruction as circumstances require, but it is of the first importance that the order and discipline of the public schools should be maintained in the cooking classes. Pupils must be required to dress neatly and appropriately. A large apron or tire, a holder suspended by a tape from the belt, a hand-towel at the side, and a cap to cover the hair entirely, are necessary. Rings and bracelets should not be worn during the lesson. Personal cleanliness must be insisted upon. Many people who consider themselves neat have objectionable habits, and a word of caution will be given against such as have been observed frequently in pupils.

The hands and nails should be perfectly; the hands always beginning work and as often during the lesson as there is need.

Wiping them on the towel at the side will often be sufl&cient, and should always be done just before touching any food. Never allow the pupils to use their handkerchiefs or their aprons in the place of a towel or a holder, or to work with sticky or floured fingers, or to rest their hands on tlieir faces or hair, or to lick their fingers, or to use their handhen hicfa

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SUGGESTIONS TO TEACHERS. without immediately wiping fingers, or to taste the mixing spoon without wiping it before using it again, or to use a hand-towel as a dish-towel, or the hand-basin for food, or to do anything that is not neat and cleanly.

The only way to cure pu})ilG of untidy habits is to be sure that your own example is perfect in that respect, then be watchful and let no fault, however trivial, pass unnoticed. In classes of fifteen pupils, three may be housekeepers, and the cooking may be done by the remaining members working in groups of two, three, or four, according to the number class.

The kitchen work may be divided among the three according to the rules for housekeepers. These duties may be shared in alternation, so that all the pupils may learn both the cooking and the kitchen work. The pupils should do all the work of keeping the classroom in except the weekly scrubbing floor.

The room should be in perfect at the of every lesson.

This part of the training should be considered of equal importance with the cooking and should never be slighted.

During the lesson the pupils should work under the direction of the teacher and not from the text-book.

Let the principles be explained, the receipts be given orally, and then let each step of the work be done as directed by the teacher. Endeavor to draw out what the pupils already know, and let them think for themselves rather than cram them with a multitude of facts.

The pupils may study the text-book after the lesson, and prepare at home the dishes they have learned to make in the class, and at the next lesson report the result, that the teacher ma}^ keep a record of the work done at home.

Examine the classes frequently on the previous Do not allow them to repeat verbatim any of the text in the book, but question them in such a way that they may be taught the art of expression. The receipts should be mem-

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SUGGESTIONS TO TExVCIlERS orized, for the pupils should know how to prepare dishes in daily use without referring to a book. It is advisable to follow the order of the lessons book as far as practicable, but sometimes changes must be Afternoon classes should take Lesson YI. before Lesson v., and XV. before XIV., in to finish the work begun in the morning class, and to economize in the use of material.

In the spring sessions it may be advisable to have the baking lessons come the invalid cookery, and thus avoid the heat. The amount of material used at each lesson will vary with the number in the class, and the teacher must use her own judgment as to how much to provide. As small an amount as will suffice for thorough instruction should be the rule always.

Many of the receipts may be halved, but the majority of them are already as small as practicable, and they have purposely been made as economical as we can make them and have the result satisfactory.

are given in some lessons than can be prepared in the school hour.

The teacher will select such as are in season and are adapted to the class, not confining the instruction to the one is being made, but leading the pupils to suggest other dishes that may be made after the same general rule. Pupils should never be encouraged to think that any part preparation is disagreeable or unworthy of their best effort. The teacher should keep in mind object is not to prepare a certain amount to eat or to sell, but to develop the powers of the children, the mental with the manual, and not the one to the exclusion; to teach them to work understandingly, so that by being trained in youth to do well and intelligently the common daily duties of the home, they may be better fitted for the arduous duties of mature life, and become better and more useful women.

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RULES FOR HOUSEKEEPERS. HOUSEKEEPER No.

A. M.

Get kindlings and coal. Build the Regulate the dampers. Empty ashes into sifter. Brush the stove and under and around it.

Blacken the stove. Light the Polish the Regulate the dampers. Fill tea-kettle and reservoir with fresh water. Wash hearth or zinc under the stove. Wash cloth and put to dry. Sift ashes.

Bring cinders to kitchen. Collect soiled dishes from desks and take them to the sink.

Put clean dishes in their places. p. M.

Regulate the fire. Replenish kettles. Empty kettles and copper boiler, and turn them over to dry.

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RULES FOR HOUSEKEEPERS. HOUSEKEEPER No.

Dust the room thoroughly. Begin at one corner and take each article in turn as you come to it.

Dust from the highest things to the lowest, taking up the dust cloth, not brushing it off on the floor.

Shake the duster occasionally in a place, and when through wash and hang it to dry.

Use two or more cloths if needed.

Biing stores to teacher when directed. Scrub dresser and teacher's desk. Keep dresser in perfect order. Wipe dishes if needed.

Sweep room at 11.40 and 3.40, beginning at one side and sweeping toward one Hold the broom clo&e floor; sweep with short strokes, and let the bioom take the dust along on the floor instead of tossing it into the air. HOUSEKEEPER No.

Polish the boiler. Clean knives and spoons in dresser drawer. Wash and wipe dishes. Wash dish-towels. Scrub sink outside and inside with hot suds. Wash cloth and hang it to dry.

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RULES FOR CLEANING DISHES. Collect the knives, forks, and spoons. Scrape the dishes, rinse the cups, and soak in cold water any dishes that have egg or dough adhering to them; pack them neatly where they are to be washed. Have the dish-pan half full of hot soapy the drainer near.

Wash the glass one piece at a time, and wipe instantly.

the silver, and wipe at once without rinsing.

Then wash the china, taking the less soiled first, — cups, saucers, pitchers, plates, etc.

the dishes on the drainer so they may be scalded inside and outside. Scald with hot soapy water, and wipe immediately. Glass, silver, and in fact, all kinds of dishes look brighter and better if wiped from hot, slightly soapy water instead of clear water. But be careful not to leave the soap in the water.

Use a soap strainer, or keep the soap in a cup and pour the water over it.

Steel knives and forks should never be placed in the dishKeep them in the hand and wipe the handles with the dish-cloth, wash the blades, scour if needed, then wash again and wipe at Be particular to wash bright tin ware in clean hot soapy water with as much care as if it were silver.

Do not forget to clean the grooves and seams. Greasy iron ware should be wiped out first with soft paper to absorb the grease, then washed in scalding hot suds and wiped dry, — not with the dish-cloth, but with a dry towel. Lukewarm or greasy water, and wet wiping towels, or the dish-cloth used instead of the towel for wiping, should never under any circumstances be allowed in cleaning dishes.

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RULES FOR CLEANING.

all are wiped, see that your hands are dry, then pack all of a kind together and distribute to places.

the basin, dipper, soap-dish, dish-pan, and sink with clean hot suds.

Then take clean water and soap and wash the towels and cloths; rinse in cold water, wring them, shake them out thoroughly, and hang them up to dry, — in the sun, if possible.

towels are only wet, and not soiled, they must be washed in clear water just the same, and never allowed to dry with the dish-water or rinse-water in them.

Tables and Bread Boards. — Scrape off the dough or Li'ush off the crumbs, then dip a brush slightly in warm water, rub on sand soap, and rub hard with the brush, always witli the grain of the wood, and hardest where there are grease spots. Do not let the water run off over the edge, but be careful to wash the edges.

When clean, wash with a cloth in clear hot water, and when well rinsed off, rul) dry. Wash out the cloth and brush, and leave the brush, bristles down, to dry.

Always wash the bread board and meat board on the wliere they have been used, never in an iron sink. Tim^. — Use a soft, damp cloth, and mineral soap or sapoiio. Rub tlie tins quickly back and forth, the same way and not around.

W^ipe off all the sand, then wash quickly in hot soapy v^ater, and wipe at once on a clean dry towel. Brass, Copper, and Nickel Plate. — Moisten a soft woolion clotli with Pultz pomade, and rub briskly. Where the article to be rubbed is stationary, like a faucet, take an end cloth in each hand, bear down hard, and pidl it briskly back and forth over the suiface.

The friction does the work more thoroughly than can lie done by mere pi-essure with the hand. When bright, pobsh quickly with a dry clean flannel.

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REDUCED COPY OF CHARTS Prepared at the Massachusetts Jnstitide of Technology by Professor Sedgwick and Mrs. Hichards. AVERAGE COMPOSITION OF SOME COMMON FOODS NITR06£NOU^ 'PROTEIDS WATER ASH ETC _CARBOHYDRATEa_^ APPLES CABBAGE BACON BREAD. RYE CLAMS CRACKERSiMTw INDIAN MEAL BEET AVERAGE. OAT MEAL HAM MACKEREL BLUE-FISH TRIPE FOWL SO ^^an average qaily piet should contain st25^1?^ *•"' TOTAL-.-dRrtC:

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FOOD MATERIALS OBTAINED rOR2S(I: ^OUNDS OF MATERIALS moi POUNDS OF NUTRIENTS QraWiH /\TSO(tqt beef; SIRLOIN „ZS„\h COD, FRESH „ 8, BEEF,ROUND „\S, MUTTON, LEG „I5, SALMON,CANNED, I2i,. I2i,. 30„,, 8„qt „ 8,. lb n 5,.qt..15,, lb COD, SALTED MACKEREL BEEF. NECK MILK,SKIMMED HERRING,SMOKED 6„ „ OLEOMARGARINE I5„., PORK. SALT, FAT,.12,, „ „ 8., „ „IOO„bu „ 10.. lb OATMEAL „., FLOUR, WHEAT., H „ INDIAN MEAL„ 3„ „

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INTRODUCTORY.

In connection with the first and second lessons the pupils should learn about the four most important elements, namely, oxygen, nitrogen, hydrogen, and carbon. OXYGEN.

Oxygen is a gas found as an element air and in combination everywhere. It is one fifth of the air, one half the solid crust of the earth, eight ninths of the water, about four fifths of the weight of vegetable bodies, and three fourths of the weight of animal bodies. It is the supporter of animal; we are constantly taking it into our bodies and it ^ve should die.

It sustains combustion and burns or unites with all other elements except fluorine. At a low it unites slowdy with iron, causing it to rust, and with wood, causing it to decay.

It attacks all vegetable and animal substances and decomposes them, producing a form of oxidation or slow combustion.

In every such chemical change heat is evolved, although it may not always be perceptible to our senses. At a high temperature oxygen combines rapidly with some elements and produces fire or rapid combustion. is a gas, and constitutes four fifths of atmospheric air.

It is found in all vegetable substances, but chiefly in animal tissues.

It forms about 26 per cent of the human

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XXU INTRODUCTORY.

1)0(1}'.

It dilutes the air and thus makes combustion less furious than it would be in oxygen alone and renders the air mild and suitable for us to breathe. HYDROGEN.

Hydrogen is a gas, and is the lightest substance known. It is seldom found free in nature, but its compounds are everywhere.

Combined oxygen it forms In tliis form it is found in all animal and vegetable substances. Pure hydrogen burns instantly in the air when lighted and produces intense heat, and the result of the burning is watervapor.

is a solid elementar}' substance. Its combinations M'ith other elements are in the form of liquids, gases, and solids.

It constif utes nearly one weight of all dry vegetable and animal substances. It, exists in a pure state in the diamond, and in a nearly pure state in charcoal and so-called l)lack-lead or graphite. Tl e charcoal that we l)urn, the graphite in our pencils, and the diamonds we wear are all different forms of the same element, carbon. The black mass left when bread is burned in the oven, or sugar on the stove, or fat in the frying-pnn, is also carbon. For further information the teacher is referred to " First Lessons on Minerals," by Mrs. Ellen H. Richards.

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CONTENTb.

Preface Suggestions to Teachers on the Management of Classes Kl'les for Housekeepers Rules for Cleaning Dishes, etc Charts showing Average Composition of Food Introductory Cooking. — Heat. — Fuel. — Fires. — The Making and Care of a Fire. — Suggestion to the Teacher. — Receipts for Crotitous, aud Bread Crumbs. — Abbreviations. — Questions 1-13 Food, how it builds up the Body and keeps it Warm. — ClassiGcation:

Nifrogenous, Carbonaceous, and Mineral. — Water.— Suggestion to the Teacher. — Measuring. — Table of Measures and Weights. — Receipts for Apples, Cheese, and Cracker Brewis. — Questions 15-2C Boiling or Cooking in Water. — Experiment with Starch. — Experiment with Albumen. — Potatoes. — General Rules for Cooking Vegetables. — Time-table for l>oiliug. — Suggestion to tlie Teacher. — Recei|)ts for Rice Potato, Mashed Potato, Potato Cakes, Boiled Eggs, and Beef Tea. — Questions 29-42

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CON TKNrS.

Sieiiiniug aud other forms of Cooking in Boiling Water. — ^Milk, — Tlie Combination of Foods, — Suggestion Teacher. — Receipts for Oatmeal Mush, Soft Custard, Coddled or Poached Eggs, Steamed Apples, and Steamed Potatoes. — Questions 45First Lesson in Meat. — Boiled Meat. — Suggestion to the Teacher. — Receipts for Boiled Mutton, Gravy, Smothered Beef, Baked Heart, Beef Tea, and Clarified Fat or Dripping. — Diagram of an Ox. — Questions 55-6S Warming Over. — Gravies. — Sauces. — Thickening. — Macaroni. — Suggestion to the Teacher. — Receipts for Minced Meat on Toast, Cottage Pie, Scalloped Mutton, Macaroni, Hash, Tomato Sauce, and White Sauce. — Questions 71-78 Second Lesson in Meat. — Soups. — General Rule for Stock. — Suggestion to the Teacher. — Receipts for Soup Stock, Mixed Vegetable, aud Beau Soups. — Questions 81-S8 Digestion, and Invalid Cookery. — Cooking and Caring for Invalids. — Food for Invalids. — Tea.— Suggestion to the Teacher.— Receipts for Lemonade, Apple Water, Rhubarb Irish Moss Jelly, Milk Porridge, Oatmeal Gruel, Orange for an Invalid, Chipped Ice, Tea, and Cocoa Shells. — Questions 91-99

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CONTEXTS.

LESSOR Iiivall J Cookery continued. — Toast. — Ice-Cream. — Nutritious aud Innutritions Foods and Proper Proportion of Pood.— Suggestion i-o the Teacher. — Receipts for Toast, Water Toast, Milk Toast, Eggnog, Beef Juice, Ice-Cream, Blanc-Mange, and Whcatena, — Questions.... 101-109 LESSON X.

Broiling. — Pan Broiling. — Time-table for Broiling. — First in Dough. — Suggestion to the Teacher. — Receipts for Chop, Broiled Meat Suet Pudding, Ginger and Fruit Suet Puddings, and Lemon Sauce. — To Chop Suet, To Clean Currants, To Stone Raisins. — Questions 111-122 LESSON XL St^ws. — Suggestion to the Teacher. — Receipts for Stew, Dum])lings, Biscuit, Baked Apple Sauce, and Stewed Prunes. — Questions 125-129 LESSON XIL First Lesson in Batters. — Stimng and Beating. — Suggestion to the Teacher. — Receipts for Griddle Cakes, Whole or Graham Gems, Pop-overs, and Snow Pancakes. — Questions 131-136 Thic'Ker Batters, Muffins, and Doughnuts. — Rolling. — Frying. — Suggestion to the Teacher. — General Directions for Mixing. — Receipts for Corn Cake, Rye Muffius, Ginger-bread, Molasses Cookies, Wheat Crisps, Rye Muffius, and Doughnuts. — Questions • 139-147

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CONTENTS.

LESSON XIV.

Bread. — Yeast. — The for Baking. — Time-table for Baking. — Suggestion to the Teaclier. — Ileccipts for Yeast and Bread. — Questions 149-158 LESSON XV.

T!ic Care of Food. — Suggestion to the Teacher. — Receipts for Pastry, Pies with no Under Crust, Apple and Rhubarb Pies, Pies with no Upper Crust, Squash and Custard Pies, Pies with two Crusts, Plain Mince Pie, and Lyonnaise and Creamed Potatoes. — Questions 161-168 LESSON XVI.

The Adaptation of Pood to Age, Occupation, Climate, and Means. — The Cheapest Poods. — Peas and Suggestion to the Teacher. — Receipts for Split-Pea Soup, Scotch Broth, Steamed Brown Bread, Scalded Corn Cake, and Fried Corn-Meal Mush.— Questions.... 171-180 Poultry. — To Prepare Poultry for Cooking. — Veal.— Suggestion to the Teacher. — Receipts for Chicken Fricassee, Veal Fricassee, Cranberries, Steamed Rhubarb, Cold Slaw, Lettuce, Scalloped Apple and Cream Rice Pudding. — 183-190 Fish. — Suggestion to the Teacher.— Receipts for Baked, Boiled, and Fried Fish, Stuffing for Fish, Drawn Butter and Egg Sauce, Fish Chowder, and Fish Balls. — 193-199

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CONTENTS.

LESSON XIX.

Eggs. — Oysters. — Lobsters — Cake Making and Baking. — to Teacher, — Receipts for Plain Cake, Water Sponge Cake, Frosting, Dropped Omelet, Egg Vermicelli, Preparing and Parboiling Oysters, Fried, Stewed, and Oysters, Opening Lobsters, Plain Lobster, and Stewed Lobster. — Questions 201-211 LESSON XX.

Laying the Table. — Waiting on the Table. — Table Manners. to the Teacher. — Receipts for Chocolate and Coffee 213-222 Table of Average Cost of Material used in Cooking.... Table of Cost of Meat and Game 2U Table of Cost of Fish Additional Receipts for Baked Beans, Corned Dinner, Baked Meat, Roast Chicken, Indian-Meal Pudding, Berry Charlotte, Chocolate Creams, Creamed Walnuts, Dates, and Almonds, Banana and Lemon-Jelly Cream, Orange Jelly, and Fruit Ice-Cream 22G -232

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Cooking is the preparation of food, by the aid of heat, to nourish the human body.

We our to make it taste better, and that it may be more easily digested and made a part of our bodies. The word "cooking"

is derived from the Latin coquo, meaning "to boil, bake, seethe, dry, scorch, or ripen."

Cooking is usually done by the application of heat. The ripening and the drying process, undergo by the direct heat of the sun, is a kind of natural cooking.

The heat of the living animal also does its in preparing other varieties of food for our use; but the greater part of the food we eat is cooked or prepared by the more rapid action of artificial heat.

This develops and improves the flavor, changes the odor, taste, and digestibility of nearly all articles of food, and thus renders them more capable of nourishing our bodies. The proper cooking of much of our food depends also upon the use of water, or some other liquid, combined heat, and upon the free action of air during the process of cooking.

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Artificial for household purposes is obtained by rapid combustion, or the chemical union of oxygen in the air with the carbon and liydrogen found in fuei.

Wood, charcoal, anthracite and bituminous coals, kerosene oil, and gas, all are composed of either carbon, or compounds of a gas, hydrogen, forming hydro-carbons. Sometimes they contain both.

All these varieties of fuel were originally derived from vegetable matter. The living tree or plant, through its leaves and roots, takes in from the air and soil carbonic acid gas and water with earthy and nitrogenous matter dissolved in the water. It gives back to the air a large part of the oxygen contained in the gas, but retains some of it, and especially retains much of the and Upon it lives, and these, with the help sunlight, it constructs the WT)ody fibre, sap, and substances, — compounds which are rich in carbon. Since these compounds have built up by the energy of the sunlight, and can unite with oxygen, they are readily combustible. we burn them in the of wood, oil, fat, etc., this energy is liberated, or set free, as heat, or light, or both. By heat, which represents a certain amount of energy, we are enabled to have work done: on a large scale, when we burn coal under an engine, and on a scale when we burn it in our stoves, and use the to cook our Artificial heat may thus be traced to the sunlight, the chief source, of all natural

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LESSON I.— FUEL. Wood is a product of vegetable growth, found trunks and branches of trees. It contains hydro-carbons in a solid form. It consists of slender fibres or tubes closely packed together.

first formed these are hollow, and the sap or vegetable but gradually they become hardened and consolidated, and by their successive layers or rings indicate the age of the tree.

The fibres in hard woods are more densely packed and are of a purer quality than those in soft woods. freshly cut, wood contains a large amount of water or sap, and soft wood contains more than On exposure to the air is lost by evaporation.

Wood should be well dried to be useful and economical as fuel.

Charcoal is obtained by heating ^vood in close vessels, or in pits, a limited supply of air, enough to decompose the wood, but not enough to consume, or entirely burn it,— a kind of partial or smothered burning. The gaseous elements in the wood are all expelled, and the coal or charred wood that remains is nearly pure carbon. Anthracite is 90 to 98 per cent It is found in immense layers, deeply embedded in various parts earth's crust.

Ages ago the vast forests and luxuriant forms of vegetation were submerged; and by the action of pressure, heat, and causes, they have been changed to their present form. The gaseous substances have nearly all been expelled, and the carbon that remains forms the hardest kind of coal. Other forms of ancient vegetation thus buried had less

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charring, and much of the hydrogen, or gaseous element, remains.

are called bituminous coals, from the bitumen or pitch which they contain. Petroleum, from whicli kerosene oil is made, contains liquid compounds of hydrogen and carbon. It is obtained from wells in the bituminous coal regions. Illuminating gas is made by distilling or heating bituminous coal with entire exclusion of air.

Coke is the black, porous mass left after the volatile gases have been driven off, and is nearly pure carbon. Carbon is the chief element in all these forms of fuel. In burning, the oxygen unites with the carbon and hydrogen, forming, with the carbon, carbonic acid gas, and with the hydrogen, watery vapor. Both escape into the air, and the gas is absorbed by plants.

of the carbon is not consumed, and passes off as smoke. Any burns a must be at tluit moment in a gaseous state. In burning gas we simply have to heat the gas to its kindling-point, and we have a bright We light the wick in a candle and at first it burns slowly; the wax in the wick must first melt, then change to a vapor, and when the vapor is heated to its kindling-point it burns with a flame.

Wood burns with a flame because first decomposed by the Gases are formed; and the burning of these gases, and not of the solid wood, produces the flame.

is made up almost entirely of solid carbon, which no furnace heat can change into gas. As there are no gases first made by the heat, so there can be no flame produced in the burning.

coal bums with a steady glow without flame, provided there is plenty of air to bum the carbon; but when the coal is densely packed in the grate and the supply of air is insufficient, a poisonous gas is formed which bums with a blue flame. It disappears when the coal burns freely. — Cooley's Ckemistry, page 45.

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LESSON I.— FIRES. Wood charcoal, being light and porous, ignites readily, burns rapidly with little or no flame, and gives out more heat than an equal weight of any other fuel. Anthracite coal is next in heating power. Owing to its density it kindles slowly, but when once thoroughly ignited it burns with an intense heat, without smoke, or soot, and for a long time.

Bituminous coal ignites readily, burns with much flame and smoke, but yields less heat than anthracite. Soft woods kindle quickly, burn with much produce intense heat, and leave but few Hard woods kindle and burn slowly, with less flame, but afford a large mass of coals, which retain the heat a long time.

FIRES.

The carbon and hydro-carbons in fuel will not burn or unite with oxygen and produce rapid combustion except at a very high temperature,— that is, when made very hot.

The temperature at which this union takes is called the burning-point. This varies in different substances, and special means must be employed to produce it.

Some substances, like the phosphorus on matches, will burn very easily when heated by friction.

The phosphorus ignites the sulphur, and the burning sulphur makes the wood hot enougli to burn, and thus we have a little If we hold the burning match near large pieces of hard wood or coal it will not make them burn, because the match will burn out before they are hot enough to take But if we place paper or shavings and a pile of small pieces of soft wood under the hard wood, and apply the lighted match to the paper, we soon

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a bright The burning shavings heat and kindle the soft wood; this in turn kindles the hard wood and coal; and in this way we make our fires. The wood or coal will burn until they are nearly consumed, if they have the proper supply of air.

The air, enterincr from beneath, should have room to circulate freely through the entire mass of wood or coal. also be a way for the smoke and products of combustion to escape freely.

In wood and coal there is a small amount of mineral matter.

It will not burn, and in the process of combustion it is left as ashes. These settle under the fire, and, if allowed to accumulate, hinder the burning. A fire for cooking purposes is best made in an iron box, or, as it is usually called, a stove, or range. By so doing we confine the heated air within a certain space, and can obtain more or less heat, as may be required.

By means of a pipe we connect the stove with a chimney having an opening tlie outer air.

The drop througb a grate in the bottom of the fire-box into the pan beneath.

We control tlie amount of heat obtained from the fire by dampers in the stove and pipe. These increase or diminish the supply of fresli air, regulate the circulation of hot air through the flues stove, and afford an outlet for the imperfectly burned carbon and products of combustion. ignorant or careless management of a much fuel is wasted, health is impaired, and not seldom human lives are sacrificed.

Charcoal and anthracite coal should not be burned in close rooms, especially in open stoves, the pipe dampers closed, or where is a poor draught in the chimney.

Poisonous i^ases are ^rmed, which if inhaled cause death by suffo-

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LESS(W I.— MAKING A FIRE. cation.

It is, therefore, a matter of vital importance that we so regulate our fires and ventilate our rooms that the air may not be impregnated with these deadly gases.

THE MAKING AND CARE OF A Eemove the covers, and brush the ashes from the top of the the fire-box.

Eeplace the covers, the dampers, and turn the grate.

Shake the lower grate, letting the sift through into the ash-pan. When the dust ceases to rise, brush out the oven, remove the cinders from the lower grate, and reserve them to burn When taken out in this way, the ashes in the pan will not require sifting.

If there be no lower grate, remove the ashes and cinders tooether, and sift Pick the cinders carefully, and tlirow out any stones, slaty or bits of clinker.

These should never be burned, as they injure the lining of the fire-box; but any pieces of halfburned be saved.

Always take out the lighting the for if they are left in the pan, sparks and lighted coals will drop into them. It is highly imprudent to remove unless they are to be placed in a fire-proof ash receiver. Fires often been occasioned by careless storing of hot Put into the fire-box, first, shavings or loose rolls of newspaper, letting them come to the front fine pine kindlings, arranged crosswise, that the air may circulate freely between the pieces; be careful to have tliem touch each end of the fire-box that the coal may not drop through grate.

Then put on enough hard wood, arranged in the same manner, to come to

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the top fire-box.

Put on the covers, open the dampers, and brush the dust Moisten some stove-polish cold water, and put it on the stove with the *' dauber."

Rub the blacking in the paper below the grate, and while the is kindling polish the tlie dry polishing brush. Blacken the stove while it is cold, but polish as it begins to heat. When the wood is well kindled, put in a few more pieces of hard wood, and press the coals down to the grate.

Put on to the wood, and when this has kindled fill the fire-box to the top of the lining.

By making sure that the hard wood kindles first, and adding the coal gradually, much trouble is saved; for unless the kindling be well seasoned, and of it hard wood, and plenty of it it either not kindle or it will burn out before tlie hard kindles, and then the coal must be removed and the rebuilt.

The blazing heat from the wood alone warms the stove, and the oven quickly becomes hot. If you have charcoal or Franklin coal, it may be put on at first with the wood.

the blue is no longer seen, the oven damper; and as soon as the coal is burning freely, shut the front damper. regulate the fire by the slide or damper in the pipe.

While making and watching the fire, empty the teakettle, wipe out the inside, fill it and the reservoir with freshwater,— never from the hot-water tank, — finish polishing the sides and back of the range, and brush up the hearth and floor. When a hot is needed for several hours, add a sprinkling of new coal before the first has burned out,

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LESSON L — THE CARE OF A FIRE. and add to it often enough to keep the fire at a uniform Be careful not to add enough to cover and thus check the fire, and never have the coal above the top lining.

When the is not needed for the present, add a fresh coal, and all the dampers in two or three minutes, or as soon as the blue flame disappears.

Never shut off all the draught on a red-hot fire without putting on a little fresh coal, if you wish it in good condition to use again. It is important to remember that when all the are red they are nearly burned out, and not give out heat for so long a time as when partly black and partly red. To quicken an old fire, open all the dampers; and if the coal is black or only partly burned on top, pick out the ashes underneath with the poker, and when it begins to burn more freely add a sprinkling of coal and shake the grate.

Keep the grate free from ashes w^hen a very hot oven is But if the old has burned so low that coals look red or ashy, always put a few pieces of small coal on the red and when are burning add a few more carefully; then shake the grate gently, or pick out the If you shake a whity-red or dying fire, the arhes fly up and settle on the coals and put out the life there is in them.

During cold weather, or when a is required for heating purposes as as for cookiug, it is more economical, with most first-class stoves, to keep the fire night and day, letting it go out occasionally if the grate become clogged. But when it is no longer wanted for either purpose, turn the grate at once that there may be no unnecessary burning of the coaL

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BOSTON SCIK)OL KITCHEN TEXT-BOOK. a mouth out the and soot flues of the oven and under it.

are openings made for that purpose. When anything is spilled on a hot stove, scrape off the thickest part of it at once with an old knife, and wipe off the grease by rubbing hard with a crumpled newspaper.

The first lesson should be mainly about the chemistry and management Let the pupils become familiar the names of, and places for, all the utensils; learn the table of abbreviations, and, after preparing the receipts, repeat from memory what they have done. But do not tel) them about the composition of potatoes until the next lesson. For further information about fire, combustion, stoves, etc., see " Boston Cook Book," pages 1-8. It may be more practicable in some localities to use a wood, gas or kerosene stove, and if so, pupils should be taught how to manage and especially to keep them clean and free from soot.

The new portable stoves for the burning of the gas from denatured alcohol are particulary valuable for cooking schools in places remote from the gas supply, and for itinerant teachers.

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Baked Potatoes. Select of uoiform size.

Wash and scrub them well. Bake in a clean, hot oven from 30 to 45 m., or Break the skins to let the steam inside escape. at uncovered. be any potatoes left over, peel them at once, that they may be in better condition to warm for another meal. Croutons. Cut stale in half-inch slices. Eemove the crusts, and cut half-inch cubes.

Put them on a shallow pan, and bake until Use them place of toast, or as a garnish, or in soups and stews. Bread Crumbs. Put the crusts, broken pieces, and crumbs of bread on a shallow tin in a moderate oven, and until dry and crisp. Roll line, sift, and keep them in a dry place. Use them to cover articles which are to be Abbreviations. tbsp. stands for tablespoonful. tsp.

teaspoonfiil. sap.

saltspoonful. "

cupful, hp.

heaped. Bpk.

speck.

m. stands for minute h.

qt.

pt.

lb.

oz.

^' hour.

quart.

pint.

pound.

ounce

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What have you come lu'ie to learn ?

2. Why do we cook our food ?

oo is cookery ?

4. How is our food cooked ? Is there anything which has not for us to eat ?

6. How do we obtain the heat to cook our food ?

What is fire ?

is there in wood or coal that burns ? 9. How came the heat and in the wood or coal ? What is coal ?

From what is the oil we burn ?

12. From what is illuminating gas ?

What do we have to do to wood or coal to make them burn ?

H. Why is it better for us they will not burn without our help ?

is one of the quickest substances to burn ?

16. How did people make a before they had matches ?

What is it on the match that burns first ?

18. Why not burn our wood or coal outside the house, on the gi-ound ?

What is this iron box in which we are making the to-day ?

What is the difference between a a portable range, and a brick set range ? Why do we make our stoves of iron Why do we the stoves near the chimney ? Does all the wood or coal burn'/ What is smoke ?

What are ashes ?

How do we control the heat from the ?

Wliat kinds of wood are hard ?

How can you tell soft wood from hard wood ?

wood gives out the most heat ?

Wliich wood is best for kindling ?

How many ways of food can you mention ?

easiest thing to cook, — that is, requires the least preparation and the fewest to work with ?

We have only our stove and our; no hot water, no saucepans or kettles. What can we cook ?

What is baking ?

potatoes require 45 ra.

to Dinner is to be served at 11.30; what time must the be put into the oven ?

Do potatoes require a hot, or a moderate, oven ?

How can you tell when the oven is hot enough ?

Why do you scrub potatoes ?

In what part of the oven do we put them ?

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QUESTIONS FOR LESSON Why do we a rack or <^rate across the niicldlc of tlie oven ?

Which are the best for hakinrr, — very medium, or large potatoes ?

How can we tell wlien the potatoes are done ?

is more important, — to or just the 45 m.

If they chance to be done before we are ready to eat them, what should we do ?

Some people send them to the in a covered dish, to keep them warm. Is that the best way ?

W' hat happens to oakod pota • toes if tiiey are left for a time with the skins unbroken ?

(~'an they be warmed over ?

When some of the class talk am reminded of a soggy, shrivelled, poorly baked potato; but when others speak of them I immediately think of a plump, smooth, mealy, well-baked Can you tell me why ?

What are croutons, and with what are they eaten ?

use can you of small pieces of bread ?

Should even a crumb of bread be wasted ?

How can you crumbs for a long time ?

W'hat does "ssp." stand for ?

How do you write or abbreviate " tablespoonful " ?

What is the meaning of "abbreviate " ?

is the abbreviation for " pound "

Note. — The given here are suggestive only, for the teacher must adapt the questions as well as the instruction to each class or pupil.

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We learned in our last lesson about rapid combustion, by which we obtain heat to cook our food. In this lesson we are to learn what food is, and about animal heat, a result of slow combustion.

Food is anything that nourishes the body, or helps to support life.

To live, to grow, and to be in health, the human body must have the power to move, and must be kept w^arm. the voluntary muscles of the body lose power of motion, they are said to be paralyzed; and when tlie heart ceases to move the whole body soon after dies. Motion, whether of the whole body or of its smallest part, results in waste. New material, equal to the waste, must be supplied, or the body will be entirely worn out; and until maturity there should be material for growth as well as for repair.

particles of worn-out tissue must be removed from the body to keep it in a healthful state.

The living human body always has internal warmth. No matter how the temperature of the external air may chauge, the internal temperature keeps almost exactly A variation of a few degrees always causes death.

Food, therefore, in order to support and nourish must supply the body not only with building material^ but also with fuel to develop animal heat.

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How in this supplied ? All liviug bodies, whether vegetable or animal, are capable of growth from within, and of repairing tlieir own waste.

But lifeless substances, such as manufactured articles, are constantly wearing out and cannot restore themselves, but must be repaired by some power from without.

The living plant, if surrounded by air and a suitable soil, light, and the proper temperature, has the power, through its leaves and roots, to take from these sources all that it needs for growth and nourishment. The living animal also has similar power, but animals wander about from place to place, and are not, like plants, always in contact with Sometimes they have work to do, and cannot be seeking food. For these reasons animals are provided with a storehouse in to lay by, at intervals, a supply of material for growth and repair.

are also provided with a monitor, in the shape of nervous structure, to tell them the storehouse is empty, and are surrounded by an almost unlimited supply of material from which to select, according to their need. All that is required of them, therefore, is to heed the voice of this nervous monitor, replenish the storehouse at the proper time, with a suitable amount of the right kind of food; and the remaining work— the making of the food into a part of themselves— will be done by the energy within.

How does food build up the body ? Food, as we see it on our tables, bears little resemblance to our bodies; but if we study and compare them we shall that they are composed of similar sub

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II. — COMPOSITION OF FOOD, ETC. stances.

The solid part of the flesh and blood is largely fibrin and albumen, substances similar to the fibres and of meat and Eggs, milk, peas, beans, and of fibrin and albumen.

When we analyze these substances still farther, we find nitrogen is the element common to all; and it is from these nitrogenous foods that the bodily substance is chiefly built up. A small part of the body is fat, a substance similar to the fat which we eat in the form of butter, oil, fat meat, etc.

Fats, from whatever source obtained, when analyzed, are found to consist of oxygen, and hydrogen.

The bones, teeth, hair, and nails in addition to elements, a larger proportion of mineral matter.

Grains, vegetables, fi-uit, meat, milk— in fact, all things we eat — contain mineral matter, oftentimes in solution. Although dissimilar in appearance, the body and our food are both made up of substances which contain the same elements, the principal of which are oxygen, hydrogen, carbon, and are small quantities of phosphorus, sulphur, iron, potassium, silicon, calcium, etc. But food, in the form in which it is eaten, cannot nourish the body and sustain It must first be changed, and converted into a fluid that can pass through very small channels blood.

The blood, laden food, and enriched with oxygen in the lungs, is carried by the arteries to the capillaries, which penetrate every part of the body.

it is taken up by the living cells, and changed by them into their own tissues. cell or particle of tissue, whether of bone.

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flesh, brain, nerve, hair, nail, or gland, has the power to select from this common supply such material as it especially requires, and convert it into its own substance. By this power our food is assimilated, or becomes a part of ourselves; but only for a time, for the cells are as constantly breaking down as building up. The wearingout process goes on incessantly, creating a demand for new material as long as lasts.

The particles of worn-out tissue and the surplus of new material are taken out of the way, partly by the capillaries and partly by the lymphatic vessels, and carried as the venous blood to the lungs, where they are got rid of or changed, as we shall learn in the next section. How does food keep the body warm ? To obtain heat in the stove we need carbon and hydrogen to be burned and oxygen to burn them.

To obtain animal heat, the same elements are essential.

All our food contains compounds of carbon and hydrogen, elements are found in w^ood and Many of our foods contain compounds of nitrogen. These carbonaceous and nitrogenous foods are eaten in a natural or in a prepared state, and, after undergoing certain processes of digestion, are absorbed into the general circulation.

Through the lungs, oxygen from the air enters the blood.

So we have in the arterial blood all the elements we had in the coal fire,— carbon and hydrogen in the form of new material and worn-out tissue, and oxygen taken in at every breath.

blood is carried all over the body; and then in the cells, chiefly muscles, the oxygen combines with the and hydrogen, producing carbonic acid gas and watery vapor.

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J.ESSON II. — ANIMAL COMBUSTION. chemical action develops just as tnily, though at a lower temperature, as in the coal But instead of combining so rapidly as to produce fire and animal combustion goes on so slowly and continuously as scarcely to be noticed except when vigorous exercise increases the amount of fire, or lack of fuel diminishes it.

Carbonic gas and watery vapor — products of combustion — are given off from the lungs in the exhalations.

The mineral salts and the nitrogenous residue, together with the larger part of the water, escape through the kidneys and Some of the food, being indigestible, never enters the blood, but leaves the system as excrement. In the coal fire, we have been advised to " keep the grate free from ashes and clinkers when a bright fire is Equal is essential in respect to the fire within our bodies. The pores of the skin must be kept open by frequent bathing, and a suitable amount of water be taken daily, to aid in digestion and assimilation of food, and in the removal of the waste products. Coal burned in a stove gives out heat to warm our rooms and to cook our food, and if burned in an engine, converting water into steam, gives force with which to d^ mechanical work.

So, in animal combustion, the burning of the foods by the oxygen liberates their stored-up energy.

energy is given out partly as keeping the body temperature at 98° — and partly in the form of mechanical work. Thus our food renders a threefold service to that most wonderful machine, the human body: furnishing heat to keep it warm, material to build it up, make it grow, and it in repair, and energy with which it may do its

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work, whether that work be the voluntdry activity of our hands, feet, and brains, or tlie involuntary motions by wliich are performed the great functions of respiration and circulation. CLASSIFICATION OF FOOD. NITROGENOUS FOODS. that supply material for growth and repair are called nitrogenous foods, because some nitrogenous compound is found in them. are proteids, a Greek word meaning " first," because in the living cells which are the first principle or form of life there is always nitrogen, A common name is albuminous foods, because the most familiar form of tliese nitrogenous compounds is egg albumen, as found of an egg.

The word is derived from the Latin alhis, meaning Albuminous exist in many forms, and are called by different names in different are found largely in meat, peas, beans, and The albumen and fibrin in the juices and flesh of meat and fish, and in the juices and membranes of some vegetables and fruits, the casein in milk, the vegetable casein in peas and beans, and the gluten of grains, are all forms of nitrogenous substances, or proteids. Nitrogenous are classified as fiesh-forming, and other foods as heat-producing; but these terms are misleadincr, because nitrogenous also contain O' o carbon, and give out heat. But there are foods containing carbon which do not; and in which carbon is the chief element, are

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II. —CARBONACEOUS FOODS. CARBONACEOUS FOODS. Though the internal normal temperature of the body is only 98°, the amount of heat produced by the slow combustion going on in the body, as mentioned on page 19, is considerable.

It has been estimated obtained during twenty-four hours, if confined within certain limits, would be sufficient to raise nine gallons of water from a of 70° to 212°.

A of is derived nitrogenous foods, but the greater part of it is obtained from carbonaceous foods. are classed as fats and carbohydrates.

These include butter, the fat of meat and fish, oils, eggs, and some kinds of cheese. Fats stand at the head of heat-producing foods, and are in winter and in climates.

other and important uses in the body. A small is necessary in digestion, and indispensable to perfect nutrition. " Fat forms the principal material of certain tissues, which, by filling the spaces between the bones, muscles, and the different organs of the body, give rotundity and beauty to the form, equalize external pressure, diminish the friction parts, and being non-conductors of heat, keep the body warm." An undue accumulation of fat is a species of disease, and disease just as surely results from a deficiency of fat.

Carbo-hijdrates (Starch, Sugar, etc.).

Other carbonaceous foods, called carbo-hydrates, are the starches found in beans, and vegetables, and the sugars found in the sap and juices of plants, vegetables, and fruits.

is also found in; but we take

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most of it in the form of pure sugar, made from the sugar-cane.

These carbo-hydrates form tlie larger part of our diet, and are very important and useful foods. MINERAL FOOD OR ASH.

Under the general term salts, or mineral matter, aie included various combinations of lime, soda, potash, sulphur, phosphorus, magnesia, and iron, which are found principally in cereals, milk, meat, fish, and fruits. are found in so minute quantities, that if, through ignorance or improper cooking, we are deprived of them, the system suffers from the want of them; and it is from the ill effects which follow that we judge their office to be a most important one.

They replenish certain tissues, and are indispensable to the pPTTect building up of the body.

mineral matter is needed when the body is young; and it is especially important that children should not be deprived of it by being fed exclusively on arrowroot, sago, tapioca, etc., which are purely How much is needed we do not know; but the best development follows when the supply is which are naturally rich in mineral matter, rather than from its addition to other foods. Chloride of sodium, or connnon salt, seems essential to the proper digestion and absorption of food, and since there are many foods in which it is not found in sufficient quantity, it must be added to them. habit, more is often used than the system requires; and when taken in excess it acts as an irritant, and sometimes occasions disease.

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II. — WATER.

On the charts these mineral substances are classed as ash, because foods were burned there would be left a solid residue, resembling the ashes left in burning wood or coal.

While water cannot usual sense be called a it fills one of the most important offices in the nutrition body, and ranks next to oxygen as a supporter of It constitutes three fourths of the wdiole body. It forms a large of the muscular tissue, and is found even in the bones. It abounds in the blood and secretions, giving them the necessary fluidity, thus enabling them to dissolve the important materials they contain, transport them over the body, and carry away the used-up material. is the great regulator of animal heat, for by its evaporation in perspiration it prevents or reduces any excessive temperature body.

We are constantly losing a large quantity of water the lungs, skin, and kidneys.

loss must be supplied, or life cannot go on.

A large amount of water must be taken as a beverage, and care must be taken to have it free from any harmful substance. Although it is found in all kinds of solid food, yet there are many foods to which it must be added in cooking. to the Teacher.

Review the lesson on making the fire and baking potatoes. Illustrate the of measures and weights. Give a brief outline of the purpose of food and its classification, illustrating by the foods used in the two lessons.

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BOSTON SCHOOL KirCHEN TEXT-BOOK. MEASURING.

Accurate measurement is necessary to insure success in cooking.

Sift dry materials before measuring. Measure lightly, shaking down, and butter by packing closely.

A cup holding just half a pint (beer measure) is the standard measuring cup. See note, page 26. A cupful is all the cup hold without running over, — full to the brim. A scant cupful is within a quarter of an inch of the top. A tablespoonful of flour, sugar, butter, rice, chopped vegetables, and crumbs, is a rounded spoonful. A teaspoonful of soda, pepper, baking powder, and spice, is a level spoonfuL A heaped spoonful is all the spoon will hold. Half a spoonful is measured by dividing through the middle lengthwise, or by using the new half teaspoon. A speck, or a shake, or a few grains is what you can pile on a quarter-inch square surface. TABLE OF MEASURES AND WEIGHTS. 4 ssp. = 1 tsp.

3 tsp. = i^ 2 gills = =» 1 pt.

2 pt.

=1 qt.

4 qt.

=1 gallon.

8 qt.

=1 peck.

c. flour = lb.

2 c. solid butter = 1 lb.

c. gran, sugar = 1 lb.

c, meal:= 1 lb.

1 hp. tbsp. butter = 2 oz. 1 hp. tbsp. sugar = oz.

c. solid meat = lb.

1 tbsp. liquid = J^ oz.

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Rf:CEIPTS FOR LESSON Baked Apples.

1 tsp. sugar, 1 tbsp. water, to each apple. Wipe the apples, remove the core, and put them in a granite or earthen Put the sugar in the centre of each apple, and in the in a hot oven from 20 to 30 m., or until soft, but not broken.

Baked Crackers.

% tsp. butter to each whole cracker. Split round crackers in halves, spread the inside with a layer of butter.

Put buttered up, a pan, and brown in a hot Serve plain or with soups and oyster stews. Baked Crackers with Cheese. Mix tbsp. crumbled or grated ssp. salt, %. ssp. pepper for each whole cracker. Toast as in the first receipt, spread with the cheese mixture, return to the oven, and warm until the cheese is melted. Cracker Brewis.

Prepare the crackers with the cheese, put them in a shallow earthen dish, add ^ of milk to each whole cracker.

Bake until brown, or until the milk is absorbed, The pepper may be omitted,

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II, What part of a tsp. is a ssp. ?

do we mean by flesh2. How many tsp. in a tbsp. ?

forming foods ?

If you had no cup, how could Are flesh-forming, albuminous, you measure )^ of flour and nitrogenous foods the with a tbsp.

same ?

What part of a c.

is a gill ?

Where do we obtain the oxyHow many cups in a qt. ?

gen to keep the fire within How do you measure }^ tbsp. ?

us burning ?

7. How many cups of gran, sugar Where do we obtain the in a lb.

for this fire ?

If you wanted a lb. of is the bellows and had no scales, how could which we blow this fire ? you measure just one lb. ?

What vegetable that we have 9. How much will ^ lb. of butlearned to contains ter measure ?

10. How many hp. tbsp. of butter What is this substance called ?

in a cup ?

What foods that we have used 11. How many in % lb. ?

contain water; sugar; min12. How much would of eral matter; muscle-making sugar weigh ?

In what form have we used fat What is there in the wood we in these lessons ?

burn which is in the food 24. Why are we hungry after rigwe eat ?

orous exercise ?

purpose of carbonaceous foods ?

Note. — The quart in beer measure is larger than that of liquid measure by which milk is now sold. A quart of milk will not contain 4 cups, measured by the cooking-cup measure. The standard cooking cup should be of a size that will hold just half a pound of water, or granulated sugar, or butter packed in solidly.

Two tin cups divided by grooves, one into quarters and the other into thirds, and holding iu.st half a pint, beer measure, should be in every kitchen.

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LESSON II.— MEASURING. Note to the Teacher. On account variation in ditferent pupils' ideas of a rounded spoonful, many teachers prefer to use the measurement for everything; but experience shows that it is better to teach pupils to measure in a variety of ways. Weighing is for many but the eye may be trained to exactness, and judgment may be acquired. After memorizing the table of weiglits and measures, let the pupil have frequent comparison of weights and measures and practise in measuring by the eye. Liquids are always measured but if you dip a tablespoon melted molasses, etc.

you take up what adheres to the under of the spoon and have more than when you pour the Salt, pepper, spices, soda, and baking powder are measured for a teaspoonful is the proportion needed in most combinations, and exactness is essential the proportions correct.

Flour, cornstarch, and sugar are commonly measured in a tablespoon, and for the sake of accuracy it is better (until the eye has been well trained) to use the level measurement. With the left hand dip the spoon sifted material and with a knife right hand off all is above the rim But remember to use two level tablespoonfuls where one is specified in these recipes. As many recipes call for an ounce of butter and scales are not always at hand, butter has been commonly measured by the rounded tablespoonful, an ounce filling the spoon and rounding over or up as much above the edge as the spoon hollows below. Time and are wasted by packing butter into a tablespoon and scraping off* to a measure; unless the is it is difficult to pack; and if soft and you dip the spoon butter, you cannot allow accurately for that which is on the under side.

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BOiiON SCHOOL kitchen text-book. Surely there can be no better opportunity to teucli accuracy of measurement, and economy of labor, and material, than to train a pupil to cut olf at once the amount of butter desired. Any one can learn and remember that a rounded tablespoon is equal to two of level measure, and make one motion answer for two.

A rounded tablespoon also equals one-eighth of a cup or one-fourth of a quarter \b.

print of butter. Divide this quarter lb. once each way and you have four cubes one in size.

cubes be sliglitly larger in is soft and watery in is close-grained and has thoroughly worked If j^ou have not a pound print or ball of butter, weigh a pound of tub butter and pack it into rectangular shape; divide it into halves when a cupful is desired, or into quarters if you wish a half cup; and divide the quarter four cubes and lay aside; and thus save the waste and uncertainty winch comes from packing into a cup or spoon.

Should the teacher prefer the level measurement, it be well to remember that in the following recipes a measure is intended where all teaspoons and saltspoons, or tablespoons of liquid are for; and a rounded measure is intended for all tablespoons of solid material, unless a heaped measure is indicated; a heaped is equal to two rounded or four of level measurement.

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BOILING, OR COOKING IN WATER. We have learned about baking, or cooking by dry, confined heat, and now we are to learn about cooking in a is the most common of cooking, and water is the liquid usually employed. Nearly every kind of food needs the action of water, or some other liquid, combined with heat, to cook it in the best manner.

Some seeds and grains, when fully grown, lose by the ripening process nearly all the water that was in them, and become very hard.

They need to absorb a amount of water in cooking to replace that which they lost.

Other foods contain so much water that simply heating them cooks them sufficiently, while still others are improved by having the water they contain taken away foods have flavors are affected by the of the water and the length of time they remain in it.

To understand the different effects of cold water and boiling water upon food, and the time required for in water, we need to learn about When we cook in boiling water, we really cook the water first is, we heat or boil it.

We will put a cupful of cold water in a saucepan over the fire, and see what happens.

it becomes so

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hot that we cannot bear the fingers in it we will take the temperature.

This is scalding hot water. Soon we see tiny bubbles forming on the edges and bottom of the pan.

air in the water which expands by the air bubbles disappear as they reach the colder water near the top, and the cold water being heavier goes to the bottom. This makes a slight motion in the water which we call simmering, and which is often mistaken for boiling. Water simmers at about 180°. After a while all the water is very hot, that nearer the bottom is changed into steam, large bubbles of steam rise rapidly and soon break above the surface, making quite a commotion or bubbling all over the top, and we say " the water boils." We take the temperature, and find it boils at 212°. As the bubbles break the steam escapes, and w^hen it comes in contact with the cold air above and outside the kettle it is changed, or condensed, into a fine mist.

We call this mist steam, but the real steam is invisible.

Thus w^e learn that boiling is the changing of water or liquid into steam by the action of heat sufficient to cause commotion or bubbling on the surface. Any solid must first be melted into a liquid before it can boil.

We do not really boil our potatoes; we cook them in boiling water. After boiling the water some time we take the temperature again, and find the water is no hotter than 212°. We increase the fire to make the water boil faster, and the force of the steam lifts the cover, and runs over and spatters the stove; but we find the water is no hotter.

The excess of heat escapes in the steam, and in ordinary kettles it is impossible to retain the of it.

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III. — BOILING WATER. We cover the kettle, and some of the steam condenses into water on of the cover, drops and gives up its So although we do not gain any greater degree of heat by boiling i-apidly, yet by keeping the cover on more of the is kept The steam, as it changes from a vapor to a liquid, gives back the heat that it has, and by keeping in the steam we can economize We cool a portion of the boiling water, and find it tastes flat.

This is because tlie gases, or air, which gave it a fresh taste have escaped. If we let the water all boil away, or be changed into steam, we find only a rim or deposit of brown scum on the edge of the pan. We learn by this experiment in cooking or That it boils at 212°, or when it bubbles all over the top; That when once it boils all over it becomes no hotter, and fuel and heat are wasted when it boils at a galloping rate; That the kettle should never be so full that the water, as it expands in heating, will boil over; That it loses its freshness by long boiling, and should be used at once; That it boils away faster if uncovered; That in time it will all evaporate and pass off as steam, and more must be added as needed; And, lastly, that the water leaves a deposit on the kettle, which, if not removed, in afiect the taste of the water. These are only a few of the many facts to be learned

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but are sullicient for our lessou.^ We will take for our experiment to-day some foods which contain starch and albumen, and see wliat effect cold water or boiling water has upon them. In this way we learn how to cook our food in water. EXPERIMENT WITH STARCH.

If we soak slices of raw potato in cold after a while we a sediment in pan.

This is starch, which has dropped out of the cells which were cut by slicing.

This sediment may be purified and dried, and then it will be like the pure starch of commerce. Pure starch is a fine white powder, and is found enclosed in cells in the various grains, seeds, and vegetables.

We will wet a teaspoonful of cornstarch with a little It appears to mix with the water, but after standing a short time the starch is found at the bottom of the bowl, and the water is clear again, showing that it has not united with the starch; but by stirring wet starch till a smooth paste is formed, and pouring it quickly into boiling water, we find that the membranes 1 Water boils at a higher temperature when there is sugar or salt or anything in it to increase its density. Water boils at a lower temperature when the pressure of the air upon the water is diminished. a rain the pressure of the air is lessened, because the air when filled with vapor is lighter.

burn on more quickly at such a time because the water evaporates more rapidly.

The pressure of the air is less the higher we ascend above the level of the sea, and at an elevation of 14,150 feet water boils at 188.6°. Cooking in boiling water requires a much longer therefore, in mountainous regions, for the water boils so quickly that it has less heat than at lower altitudes, where it is subject to greater pressure.

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LESSON III.— STARCH.

of the starch grains swell and burst,.and the fine powder inside unites with the boiling water. We learn from this experiment that cold water does not affect starch; and that boiling water is absorbed by the starch grains, causing them to swell and burst, and a sticky mass, wdiich, when is quite Starch is from the German word, stdrke, meanincr This experiment teaches us the first important principle of mixing dry and liquid ingredients; and also the rule for boiling starchy foods: Any starcliy food in the form of a poivder, like four or cornstarch, whe7i it is to be iised as a thickening, should first he wet ivith a to form a smooth add more it is tliin to it quickly into rapidly boiling the grains will burst uniformly.

If toiling water be poured upon fine dry starch, the are so compact it not reach all of them.

Some will burst more quickly than others, some will not burst at all, and the mass will be lumpy. But all other starchy foods, like lohole grains, vegetables, tapioca, etc., should be put directly into boiling water. Starch in its uncooked, insoluble state is unwholesome. All starchy foods should be moistened w^th a sufficient of liquid, and subjected to a great degree of heat, tliat all the grains may swell and burst. EXPERIMENT WITH ALBUMEN. Albumen is a substance found in many foods in both solid and liquid forms. The white of eggs is nearly pure albumen. The yolks contain a smaller portion of it.

The albumen in the

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\vliite of egg is in a clear, lit^uid Ibriii; but if we put an egg into boiling water, the white soon becomes opaque, thick, and creamy, tlien tough, and finally the white is quite hard and brittle, and the yolk dry and mealy, or easily crumbled.

The two kinds of albumen in the egg coagulate at 122° and 16G° F. Blood albumen is found in the juices and fibres of lean A piece of lean meat, if put water, shrivels and contracts, and the juices stay in the The water is unchanged.

But these small pieces of meat wdiich were put into cold water at the beginning of the lesson have colored the water red and given it a taste, which shows that the juices have been drawn into the water.

On heating this water, w^e find the red color changes to brown, and the water seems thicker.

Soon the brown substance becomes harder, separates entirely from the water, and, when the water stops boiling, settles.

Blood albumen coagulates at 160°. By this experiment we have learned that draws out albuminous juices and holds them in solution, and that boiling water hardens albumen. Nearly all and a amount of albuminous matter, and are generally cooked in water.

We shall learn to-day about cooking potatoes; and as the are the same for cooking all if we learn how to cook one kind well, we can, by following the special directions, cook any kind as occasion may require.

are three fourths The solid matter consists largely of starch, with a small quantity of albumen and mineral matter^— chiefly potash salts held in

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III. — POTATOES.

solution New potatoes, unless perfectly ripe, contain but little starch.

In late summer and in autumn they are in their best condition.

The amount of starch and albumen diminishes by keeping; and in spring, or when the begin to sprout, a part of the starch changes to gum, and this makes them sticky or waxy.

Some of the water has evaporated, the membranes starch cells are dry and hard, and their value as food is diminished. The amount of albumen in potatoes, though small, is more than in any of the moist This, together with the fact that they are cheap and palatable, combine well with other foods, and are easily cultivated and kept, makes them a favorite vegetable But they have been greatly overrated, and should not be used alone, or in too great proportion. For they contain little heat-giving and flesh-forming material, and if they be depended upon mainly for sustenance, so large a bulk of them is required that the system is overtasked. should be eaten with fat and meat to make perfect food. As they contain starch, they must be cooked wholesome, and it is important not to lose any of their nutriment in the process of The most economical methods are baking, steaming, and boiling. is a difference of opinion as to whether potatoes should be pared or not pared before cooking. Many claim that the most nutritious part of the potato is the part in and near the skin, and that this is lost by paring. is chietly mineral matter,— silica, — an element needed by the hair and nails.

The potash salts — the most valuable mineral constituent— are probably held in solution all through the juices, and if these juices are drawn out, no doubt much of the potash escapes.

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Potatoes are often grown in soils not adapted to them, and ave liable to disease.

They belong to a poisonous family, and contain a bitter juice in and near the skin, which makes them indigestible. In cooking, this bitter principle is set free by the heat, and goes off with the steam, if they are opened or uncovered at once; if not, the potato absorbs it and becomes bitter. So, unless potatoes are sound and of the best quality, it is better to pare them before boiling, and to take off quite a thick })aring, that all this juice may escape; and they should always be pared when they are to be cooked for people with weak digestion. If any of the potash salts are lost by paring, they can be supplied by the use of salads and green vegetables and fruits.

If not pared they sliould be thoroughly scrubbed, to remove all the earthy matter adhering to the skin. The skin of new potatoes is thin, and may be removed by scraping of paring.

Potatoes, when pared, turn brown if exposed air, and each should be covered with cold water as soon as pared, and should not be pared long before In the spring, when are shrivelled and become gummy, soaking improves them by supplying the water they have lost and dissolving the gum, making them less sticky; but at any other time it is undesirable. If we examine the potato under the microscojje, we can understand why, in cooking, it should be put into boiling water rather than into cold. The starch is found throughout the potato, enclosed in cells the walls of are thin membranes of an albuminous nature.

Each cell contains ten or twelve grains, surrounded by a watery, albuminous juice. In cooking the potato, this juice becomes boiling hot, the starch grains absorb it and

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III. — COOKING VEGETABLES. burst; so that each cell, which before cooking was wet and hard, is now filled w4th soft, mealy starch. If we begin to cook our potatoes by putting tliem water, some of the gum and potash salts will be drawn out, and not begin to the water boils.

Hence, though the potatoes may look and taste well, no time is gained in cooking, and they must have lost some portion of their nutriment. But if put freshly boiling water, this hardens the albuminous membranes of the outside cells, and prevents the escape of the juices.

The water should boil gently, to prevent the potatoes from breaking. Salt should be added to slightly increase the density of the water and thus raise the boiling-point, and help retain the soluble matters.

And lastly, and most important of steps in the process, the potatoes should be taken up the moment they are done, — that is, when a fork will pierce them They should be drained at once, then shaken, and left uncovered, to let the water inside, which has not been absorbed by the starch, pass off as steam. If we cook them after the starch is all softened, the starcli on the outside will absorb the bitter, boiling water in the; after a time the potato will break up and partly dissolve, and w^e shall have a bitter, pasty, potato gruel, instead of a firm, but soft and mealy potato. GENERAL RULES FOR COOKING VEGETABLES. Prepare them for cooking as follows: — Potatoes, scrub, and pare when necessary. Parsnips, scrub till white, trim off the fine roots. Carrots, scrub, and scrape off the thin outer surface. Turnips, scrub, '^'^t in slices, and pare.

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BOSTOX SCHOOL KITCHEN TEXT-BOOK. Beets, wash carefully, for skin be broken the sugary juices will escape. Cabbage and cauliflower, trim and soak top down to draw out any insects. Celery, wash, and scrape off any rusty portions. Spinach and greens, pick over and wash in several waters.

Onions, peel and soak. Green corn, husk with clean hands, but do not wash it.

Peas and shell clean hands and wash Soft-shell squashes, wash, pare, and cut as desired. Hard-shell squashes, split, and in the shell.

Asparagus, wash and break off the tough end, tie in bundles, or break into inch bits. String beans, strip off the ends and strings on each side, cut or break into small pieces, and wash. Fresh vegetables do not require any soaking in cold it is better not to prepare them until you are ready to cook them. But if they be wilted, soaking freslien them; and if they must be prepared long before cooking they should be covered with to prevent them wilting or from becoming discolored.

Put freshly salted, and done.

The depend upon the age or freshness vegetable.

With green peas, shelled beans, green corn, asparagus, celery, and spinach, use as little water as possible, and let it boil away, leaving just enough to moisten, and thus save all the desirable soluble matter that may have been drawn out.

Do not salt until nearly done.

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III. — TIME-TABLE FOR BOILING, ETC. Cook cabbage and caulitlower, uncovered, in a kettle of rapidly boiling salted water, with a saltspoon of soda.

Onions, scald and change the water twice. All others, cook in water enough to cover, and drain it off' after cooking. Greens, summer cabbage, and other watery vegetables should be pressed in a cloth or strainer, and well drained.

TIME-TABLE FOR BOILING. Eggs, coffee, clams, oysters 3 to 5 m.

Green corn, small fish, and thin slices of fish 5 to 10 "

Rice, sweetbreads, peas, tomatoes, asparagus, hard-boiled 15 to 20 "

Potatoes, macaroni, squash, celery, spinach, cabbage 20 to 30 "

Young beets, carrots, turnips, onions, parsnips, cauliflower 30 to 4.5 "

String beans, shelled beans, oyster plant 45 to 60 "

"Winter vegetables, oatmeal, hominy, and wheat, chickens and lamb 1 to 2 hrs.

Fowls, turkey, veal 2 to "

Corned beef, smoked tongue, beef a la mode 3 to "

Ham 4 to "

Small pieces of meat, allow 15 m. to warm through, then for every lb 15 m.

Halibut and salmon in cubical form, per lb "

Blue-fish, bass, etc., per lb "

Cod, haddock, and small fish, per lb 6 "

Seasoning. — One pint of mashed or sliced, or one pint of small whole vegetables, requires tsp.

y^ ssp.

peas, and beans are improved by tsp.

]\Iilk or the vegetable liquid may be used to moisten such as are too dry.

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Let the pupils tiy the experiments as given in the lesson, and thus learn by observation about boiling water and its effect upon and albumen.

Three or four may be boiled, then riced, mashed, seasoned, and made into Beef tea may be prepared from the meat used in the experiment, and the bit of meat put into hot water may be minced and mixed with the potato The effect of boiling water upon eggs may be illustrated by allusion to already know", leaving the of eggs another lesson, or for the pupil to try at home.

have been discussed quite minutely as an illustration of the method of teaching the composition of food, but other foods not be explained so fully for want of space.

The teacher should be familiar with all the subjects taught, and give oral information as to their nature, composition, manner of growth or production, modes of cooking, digestibilit}-, etc., illustrating from the charts and museum. For further information about vegetables, see " Boston Cook Book/' pages 289-316.

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Boiled Potatoes. Select of uniform size.

and scrub Pare and cover with cold water. Put them in a saucepan of toiling salted water. (1 qt. of water and 1 tbsp. of salt for 6 large potatoes.) Cook yi h., or until Drain off every drop of water. Place the saucepan, uncovered, at the back of the stove to let the steam escape.

Shake it gently. Serve very hot. EiCE Potato.

Mash the as soon as they are boiled and drained.

Eub them with a wooden masher through a strainer into a hot Mashed Potato. To 1 pt. of hot boiled potatoes, add 1 tbsp. of butter, )/i tsp. of salt, a spk.

of pepper, and enough hot milk to moisten.

Mash in the saucepan in which they were; beat with a fork till light and creamy, and turn out lightly on a hot dish. mashed small round about y^ inch thick. Put them on a baking tin, and brush them over with in a hot oven golden brown.

SoFT-BoiLED Eggs. Put the a saucepan, let them stand from to 10 m. where the water will keep hot (180°) but not boiling. The white

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soft and jelly-like, and the yolk soft l)ut not If cooked in boiling water, cook from 3 to 5 m. Hakd-Boiled Eggs. Cook them 20 m., in water just bubbling. The yolk of an egg cooked 10 m. in rapidly boiling water is tough and indigestible; cooked 20 m. it is dry, mealy, and digested.

Beef Tea.

Cut lean, juicy raw quarter-inch water, and add Jf^ tsp.

to cup of water. Press the meat often, and after an hour squeeze out Heat the juice, stir it constantly, and serve as soon as it looks thick and is hot. Can yon think of any grains or seeds which become hard and dry when ripe ?

"What vegetabU's contain water enough to cook them ? What vegetables need to have the pressed out after cooking ?

are the bubbles which, we see when water begins to be heated ? How do the steam bubbles differ from the air bubbles ?

Do we really see the steam ?

What is boiling ?

is the of boiling water ? rapid increase the temperature of boiling ?

What becomes of the excess of ?

11. Why does boiled water taste flat?

12. How do you use as a thickening ?

starchy be put or effect of boiling water upon egg albumen ?

effect of boiling water upon blood albumeu ?

are as What do they lack, and what should be eaten with them ?

When should they be pared ?

is it to soak ?

20. Why should they be taken up as soon as done ?

21. Why do we leave them un?

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lY.

STEAMING, AND OTHER FORMS OF COOKING IN BOILING WATER. We have found that some starchy foods need rapid in directly over the The danger of burning them is avoided by using plenty of Sometimes it is desirable to cook more slowly than we can in boiling water, and some foods require only a limited amount of water; or it may be tliey are sticky and glutinous, and it would be inconvenient to be constantly stirring them to prevent burning.

It is then better to cook either over boiling water or by steam. Puddings, brown bread, mushes, custards, and sticky, glutinous mixtures are often cooked in a pail or mould, which is placed in a of boiling water. There should be a trivet or muffin-ring under the pail to keep it from the bottom of the kettle, and allow the water to be under as well as around it.

The kettle should be closely covered to in the steam, and the water kept steadily the required The heat in the inner pail is less than that of boiling water, but it is sufiicient to cook the mixture.

It takes a longer time than some other ways of cooking, but if the fire be rightly prepared, and tlie supply of water sufficient, it needs less attention.

It is an economical and satisfactory niethod, answering well the

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BOSTON SCHOOL KirCIIKX Ti:XT-li()()K.

first great purpose in cooking, — lliat of developing llavor with little loss of substance. A double boiler is a utensil made for cooking on this principle.

It has two boilers; the upper one, holding the food, fits tightly half way down into the lower one, which contains the boiling water. The steam is partially confined, and as it changes the gaseous to the form, or condenses on inner boiler, it gives u]i its heat sufficiently to cook the These modes of cooking are often called steaming, but are only other forms of boiling; the cooking by real steam is a very different process. Sometimes superheated steam is forced through pipes into a receptacle containing the in this way a greater degree of heat is obtained. But cooking by steam is commonly done in a steamer or covered pan with perforations in the bottom.

is placed over boih'ng water, and the food is kept entirely out of the water, but in direct contact with the steam, which, coming through the perforations, condenses, gives up its heat, and cooks the food. Some vegetables, iVuits, meats, and other foods or mixtures which have sufficient moisture in themselves are cooked in this way. Watery vegetables are made drier; tough, dry meats are softened, and made tender; and flour mixtures have a different flavor from that obtained by dry heat or cook1 It has been supposed that adding to the water in the lower l)oiler would increase the temperature of the boiling-point from 212° to 224°; but it would take one pound of salt to a quart of water to raise it to that point, and this quantity would soon corrode the boiler.

Two ounces of salt to a quart of water would raise the boiling-point two degrees.' But by using the same amount of chloride of calcium, — not chloride of lime, — the temperature could be raised to 240°; and if a pound to a quart were used it would reach 350°.

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IV. — OATMKAJ..

iiig ill water.

In the first two methods the heat is con-. veyed from the boiling water througli the boiler to the In the real steaming, the steam carries the heat directly to the food. To-day we are to learn more about starch as it is found in grains like rice and oatmeal; also about an albuminous substance contained in grains and called gluten, because when dry it is tough and sticky like glue. grains of oatmeal are hard and dry.

You remember we learned in the last lesson that many things dried in ripening, and needed a large amount of water to swell and soften them.

If we were to cook oatmeal in the oven, without anything else, as we did the baked it would be harder and drier than it is now.

But the potatoes became softer by baking. If we wanted a thin gruel of oatmeal w^e should cook it in a quantity of water the and gluten were swollen and softened; but when we make oatmeal mush we w^ant to have it more like solid food pasty gruel.

We cannot drain ^vater as easily as we did from the potatoes, so we must be careful to use only so much water as is needed to swell and soften the starch and gluten. Oatmeal, for mush, requires four times its bulk of water; fine oatmeal a little less.

We use boiling water because oatmeal is not a powder like the flour, and the grains will separate easily without being first wet in cold water, and because the boiling water bursts the starch grains quickly, and begins at once to cook them. If we put the meal into cold water, the starch will come out into the water, and make it gluey and pasty.

thickened, gluey water cannot soften the gluten quickly, so it takes a longer time

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to cook, and it always has a raw, pasty taste. AVe add salt because there is not enough in the grain, and we must cook it until the gluten is thoroughly softened. it rapidly at first, directly on the stove, about ten minutes, to burst all the starch grains. When the water is nearly absorbed, place the pan into, or over, another of boiling water. The steam will keep the water in the meal hot enough to soften the gluten, but not hot enough to boil and waste away and so make the mush too dry; and slow soften the gluten thoroughly than rapid boiling, and develop a Eice may be cooked in a double boiler; but as it will absorb a great amount of water and yet only needs a little to soften it thoroughly, it is important to use the proportion, or it will be too moist.

It requires only twice its bulk of boiling will cook in half an hour.

In cooking some kinds of food, milk is used place of Milk contains salts, fat, albumen, and casein. After it stands awhile, the fat separates and rises as The sugar and salts are dissolved in the water of the milk.

The casein is dissolved in fresh milk, but when the milk becomes old, and sours, it separates from the watery part and forms a thick mass wdiich we call curd.

This curd is made into cheese. Now as milk contains all thicker than water, and when we boil it, it adheres to the pan and burns quickly. The bubbles of water in the milk, as they change steam, rise rapidly., the albumen hardens, and forms a

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IV.— MILK AND EGGS. skill-like coating; as is thick and tenacious, owing to the other substances in the milk, these bubbles do not break quickly at the surface as clear water bubbles do, but stretch and climb one upon another till they run over the edge of the pan. By heating milk in a double boiler we avoid the danger of its burning or running over. When the whole surface is covered with air bubbles, — not steam bubbles, — the milk is hot enough, though not actually The temperature of is slightly higher than that of boiling water, and it will not boil over boiling water, Eice may be cooked in boiling milk as well as in water, but milk being the thicker, a little more will be required than of water. are also cooked in hot milk. When we break an egg, we find the white is soft and without form, and the yolk seems round and firmer than the white; but if we break the film or membrane on the outside of the yolk we find that it, too, is soft and liquid. By beating, we can mix the yolk and white, and be unable to distinguish Sometimes we want to use the two parts separately, and it is quite an art to break and divide an eggy and not mix the yolk with the When eggs are cooked in milk, the albumen in the egg thickens, and if cooked slightly, and stirred constantly, forms a smooth, soft, creamy mass.

If cooked longer, and without stirring, it becomes thick and solid; but if cooked too long the casein and albumen become quite hard, and separate the watery part, or the mass curdles.

Eggs cooked in milk, and seasoned with salt, pepper, and are called poached When they are sweetened we call the mixture a custard.

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When eggs are eaten raw, or cooked in any way in which the result is to be a smootli, soft mass, the white substance uniting the yolk and white should be removed before cooking, unless the cooked mixture is to be strained, as in soft custard. This substance hardens into a lump, and it is unpleasant to it in what would otherwise be a smooth mass.

In eggs cooked in the shell, or cooked hard as in cake, it is not perceptible. THE COMBINAJTION OF FOODS. All the different kinds of food material— water, salts, sugar, starch, fat, and albumen — must be combined in our diet, for a substance which fulfils only one of the purposes required in our food will not support A man cannot live on water or salt, yet he would soon die without them.

If our clothing is torn we do not repair it with sand.

So if the muscles are w^orn out by hard work we cannot replace them by eating sugar. The albuminous foods, though they are considered the most nutritious, must not be taken in excess, for they will load the blood with more building material than it can use.

If more fat be taken than the oxygen will burn, or than is needed for storage, we may suffer in several ways.

Many articles of food do not contain all the necessary elements, and few foods contain them in the right proIt is therefore, to have different kinds of food, and to proportion them rightly, so one kind will supply what another kind lacks. Some flavors are more highly developed by combination with other foods; and one great purpose in cooking is to bring out flavors that shall tempt the appetite and increase our enjoyment For firet

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IV. — COMBINATION OF FOODS. by its savory odors, then by its attractive appearance, sliouid gratify the senses of smell and sight, before tlie sense of taste is awakened.

is done, the pleasures of taste are heiglitened; and food that tastes good is more readily digested and assimilated, and we really derive more nourishment from it.

It must also be adapted to the state of one's health, and to the various circumstances of age, occupation, and climate.

In our lesson to-day we have an illustration of the proper combination of food materials. Neither rice, potatoes, apples, cheese, eggs, nor oatmeal should be taken alone. Eice and potatoes contain little except water and starch, supplying only two needful substances. quantities of them must be taken to give sustenance. Eggs and cheese, though rich in muscle-making elements, lack and are too highly concentrated.

Apples, taken alone, supply little beside water, and oatmeal alone is dry and unpalatable. But by serving the custard as a sauce with the the egg, and sugar furnish what the lacks.

the steamed apple with the oatmeal, adding milk, or cream, and sugar, if desired.

The tart apples inq^rove the taste of the mush.

Eat butter with the potatoes, and the Add to everything, and tlnis have a suitable combination. to the Teacher.

The important points in the lesson are accurate measurement, comparison of weights and measures, care in the breaking of eggs, the beating with a fork in place of an egg-beater, the use of a covered pail as a substitute for double boiler, and the proper combination and ^irving of food.

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BECEIPTS FOR LESSON lY. Oatmeal Musii, with Baked Apples. yi c. coarse oatmeal.

c. boiling vater.

Yz tsp.

Pick over the oatmeal, put it with the salt and ing water into the upper boiler. Place the upper boiler on the stove and boil rapidly 10 m. Stir occasionally with a fork; then place it over boiling water, and cook from 40 m. to 1 Serve with baked or steamed apples, and milk and sugar.

Fine hominy and granulated ivheat are cooked same way, but they require only three times as much water as meal.

Whole or cracked ivheat requires five times as much water as meal, and should cook four or five hours. PvIce.

yi ^ tsp.

' Pick over and wash the in three or four waters. Put it with the boiling water and salt into the top of the double boiler.

Steam for 20 m., or until tender. as a pudding, with boiled custard, or as a breakfast dish with poached eggs.

Boiled or Soft Cl'stard.

1 c. milk, scalded.

1 egg.

yi tsp. flavoring.

Beat the egg to a froth, add the sugar, and a spk. of; mix well; add the scalded milk, and stir over boiling water till it thickens. Strain at once, and when cool add the flavoring.

Serve alone or as a sauce with rice.

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Coddled or Poached Eggs. }^ c. milk, scalded. 1 ssp.

1 egg.

y2 ssp. pepper.

1 tsp. butter.

the egg add hot it is quite hot, on toast or Steamed Apples.

Wipe, core, and pare the apples. Place in a steamer and cook until soft. Wash and pare the Place in the steamer and cook about 30 m., or till they are Questions on Lesson IV. What kinds of food are usually cooked over boiling water ?

What is a double boiler ? is a good substitute for a double boiler ? 4. How does the heat reach the food in a double boiler ? What is steaming ?

do we do, — pare, or peel, an apple; a banana; a; an onion ?

7. What is gluten ?

8. Why not bake oatmeal as we baked potatoes ?

9. Why is it necessary to measure the in oat?

10. Why do we put it into boiling 11. Why do we cook it slowly after the first ten minutes '/ How much water will be required to cook one cup of ?

What is cream ?

What is casein ?

Why the pan more quickly than What is the safest way to heat ?

What is custard ?

What are the substances which we need in our daily food ?

Does any food contain them all?

What foods contain them in nearly the light proportions? Why can we not live on alone ?

W^hy can we not live on eggs alone ?

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FIRST LESSON IN MEAT. Meat is a general term applied to the flesh of animals used for food.

It includes the muscular flesh, sinews, fat, heart, liver, stomach, brains, and tongue, and is divided into three classes: — proper, including beef, veal, mutton, lamb, and pork; Poultry, including chicken, turkey, geese, and ducks, or all domestic fowls; Game, including partridges, grouse, pigeons, quail, and birds, venison, and any wild meat is hunted in the forest, or field. All meat should be removed from the brown paper in wliich it is wrapped as soon as it comes from the market, or the paper will absorb the juices, and will taste of the paper.

Let us examine a piece of meat. Wc first wipe it all over with a clean, damp cloth, to cleanse it; but it should never be put into water, as this draws out the juices. We find large masses of red flesli or muscle, made up of little bundles of thread-like fibres, separated by white membranes, and the large masses separated by cellular tissue.

fibres seem full of a red, watery juice. There is fat on the edge, or inner skin, also between the fibres, and large masses of it are between the muscles and in the hollow bones. AYe find a small amount of

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bone; a hard, white, gelatinous substance around the joints, gristle; and shining, tough membranes or tendons at the ends of the muscles.

These masses of fil^re we call the lean meat. In one place the thread-like fibres seem coarse and flabby, separate easily, and have thin membranes connecting them. If we press it we find only a little juice.

In another section the fibres are smaller, finer, are very close together, and feel hard and firm. We cannot separate them is so much of the tough, white membrane; but there is a large quantity of juice. In still another piece w^e find soft, tender fibre, with very little membrane and Good beef should be bright-red when cut, well marbled with yellowish fat, and with a thick outside layer of fat.

The flesh must be firm, and when pressed with the finger no mark should be left. The suet should be dry and crumble The best mutton is from a large, heavy animal, and should have an abundance of hard, clear-white the flesh should be fine-grained and bright-red. Poor mutton has but little flesh as compared with the bone.

depends upon the quality of the meat than upon its location in the creature.

A piece from the sirloin in a poorly fed creature may not be so rich in flavor and nutriment as one from the flank in a stall-fed animal. The muscles that are used most are the toughest, but they contain the larger amount of juice, for the blood circulates more freely through them. The heart is a muscle used more than any other, and has a very tough, close, compact fibre.

The legs have large, thick muscles which start near the lower end, among a mass of tendons and cords, and

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v. — MEAT.

grow larger, thicker, and more tender, till at the uppei end they are very thick. Here is where we shall the largest masses of lean meat with only the round leg bones.

The upper part of the leg is called the round, and the lower end the shin. On the thighs, or rump, there are large, broad bones, with large muscles, branching out in several directions, which are tender and very juicy. The muscles on tlie upper part of the fore leg are smaller, and not so tender as those on the round. Where the fore leg joins the shoulder, and down the back, we find the shoulder btade— a broad, flat bone — and the backbone, also a number of small muscles running in all directions. We cannot expect to find any large masses of meat there; but we do find bone, gristle, and fat, with thin layers of meat interspersed between Under the shoulder blade, and extending down the backbone to the loin, are the ribs, running at right angles with the backbone, meeting at the breast and tapering off at the loin.

These bones are covered with a thick muscle near the back, and with many layers of muscle, fat, and tough membranes, extending round to the breast. On the loin, and to the backbone, there is a muscle which is not much used. It is merely a cushion over the bones; and this is all tender and juicy, and is considered so choice that it has been named " Sir Loin." Inside of the loin and under the short ribs is another muscle which is so little used tliat it is very soft and tender, and it has but juice or is tenderloin.

On the flank or under part of the body there are no bones, but a great many thin, flab1)y nmscles with large

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classes of elastic membrane between them, so they can be stretched to a great size.

They cross, and lap over, and extend in many directions, and sometimes quantities of fat stored between and under them. The ends of the legs, and the large joints, have large masses of gristle and tendon, which contain gelatine,— a sul)stance which softens in cold water, and then dissolves by long, slow cooking in hot water. But when cooked by dry heat it becomes very hard. You can easily see that in an animal there is a great of bone, fat, etc., and only a small of choice, tender, juicy, lean The lean, tender portions on the rump and loin are the choice and expensive parts.

These are best when cooked by intense heat, as in roasting and; they have so much juice and such tender fibre, they do not need the solvent agency of water. We shall learn about this in another lesson.

But the tougher, cheaper parts of lean meat are very juicy, and when properly cooked afford a large amount of nutriment.

The bones contain nitrogenous and mineral matter, a of which can be dissolved by proper cooking; the fat is rich in heat-giving material; and the gelatinous portions are useful. The juices of meat contain many substances which are valuable as the savory principle which gives flavor to the meat and causes it to differ in different animals.

Meat should always be cooked in such a manner as to retain the largest proportion of this juice. In salting is drawn out the brine, and although is some nutriment in the fibre of salt meat, it is less fresh meat.

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v. — BOILED MEAT. It is therefore important, as a matter of economy and health, tliat we learn how to cook all parts of meat so as to obtain the greatest amount of nutriment. The fibrin of is liardened and contracted by dry, intense heat, but softened by moderate and longcontinued heat.

Albumen dissolves in cold water, but hardens in hot water and by dry heat. Therefore all meat that has a tough, liard, or flabby fibre, with mucli gristle, tendon, and bone, should be cooked in and at a moderate We cook meat in water for three distinct purposes; First, to keep the nutriment within the meat, as in boiled meat; Second, to draw it all out into the water, as in soups and meat broths; Tliird, to have it partly in tlie meat and partly in the as in stews, where we eat the broth with We are to learn to-day about several ways of cooking meat, where the object is to keep the nutriment in BOILED MEAT.

In boiling meat we leave the meat whole, that only a small surface may be exposed. Plunge it into salted water enough to cover, and keep it there for or ten minutes.

This hardens the albumen the entire surface, and makes a coating through which the cannot escape.

move the where will be just below the boiling-point.

tightly to keep in the steam and the volatile, aromatic compounds which give flavor to XhB liieat. A small amount of albumen from the outer surface will be dis-

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sulved and rise as scum. This should be removed, or it will settle on the meat and render it uninviting in appearance.

The salt coagulates this albumen and helps it to rise.

It also slightly raises the boiling-point of the water, and by increasing its density aids in preventing the escape of the juices. Meat cooked in this wa}^ requires a longer time than wlien kept boiling furiously, but it is made more tender, and has a better It will take fifteen or twenty minutes for the heat to penetrate centre of the cooking process begins.

allow twelve or fifteen minutes for each pound of meat.^ Two pounds in a cubical form will require a longer time than the same weight cut thin and having a broad surface. Notwithstanding the pains we take to keep the nutriment in the meat, some portion of it escapes the water, and therefore the water should be saved and used fur a gravy or in warming over the meat. Meat is sometimes cooked in water in the oven instead of over the fire, and this way of cooking is often erroneously roasting.

Eoasting means to heat violently, and is done either before the open fire, or in a very hot oven without any If water be used the meat cannot be made any hotter than boiling water; and a much greater degree of heat is required to cook such meats as have tender fibre and are rich in juice and flavor, so that the outside surface may be quickly seared and prevent the escape of the juices.

Tough require the solvent power of water, and which are lacking in are improved by the addition of a savory stuffing, or by seasoning the water with herbs and vegetables; also by first browning 1 See })age 62.

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v.— THE FAT OF MEAT. Gl the meat in hot drippiug. The flavor imparted by the partially confined heat of the oven is stronger than that of Sometimes meat is steamed over boiling water until it is made very then put in the to be browned and receive the flavor which can be obtained only by means of this dry heat. Another way is to steam it in its own juices. This is called smothei'ing, or pot roasting. The meat should be left whole for convenience in slicing and serving neatly, particularly if to be served If cooked over the fire a little water should be put in the kettle to prevent burning, and be kept hot but not boiling. Some of juices are drawn out into the water, and the steam from this heats and softens the meat.

These juices make a rich and savory gravy. A convenient way is to put the meat into a tightly jar, place it in a very moderate oven for one hour, or until some juice is drav/n out, then increase the heat and cook a half hour for every,pound of meat.

There will be a large quantity of juice in the jar, which sliould be diluted with water, thickened, and used as a gravy.

The meat may be cut in small pieces when the time for cooking is limited. are all savory and wholesome modes of cooking the cheaper parts of meat; and fresh meat cooked properly is equally palatable and far more than corned or salt meat, which forms too large a part of the diet of many people. The fat of meat is a useful article of food, especially in winter.

Every scrap of it, particularly of beef fat, should be used, and all that is not eaten with the meat may be clarified, or made pure and clear.

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By heating the I'at with water to prevent burning, or with thin slices of raw potato, the water evaporates and the steam carries off the odors or gases.

The organic matters in the fat are decomposed or deposited as sediment and adhere to the sliced Clarified fat or dripping answers for many purposes in cookery,— frying, basting roast meat, greasing pans, and as shortening for bread, plain pastry, and various things. If it be difficult for pupils to locate the difterent cuts of meat by studyiug a diagram, let them imagine an ox as it looks in life, and then compare it with the human body, as that would look if men walked with hands as well as feet.

The position of the bones legs, back, and ribs can be shown; also the large and small muscles, and the joints, cords, tendons, etc.

Then from the meat which is to be used in the lesson explain its compositiou.

Show the difference between tough and tender fibre, gristly, gelatinous portions, fat, bone, juice, etc., and tell briefly how the differeut |)arts are to be cooked. Serve the calf's heart for a luncli, and after tasting the beef and mutton, reserve them for the next class to use in warming over. As meat varies, according to its age and feeding, in the tenderness of its fibre and the amount of connective tissue, gristle, tendon, etc., it is safer to allow at least an hour for the boiling or stewing of any kind, whatever the shape or weight; then increase the time from two to five hours as per time-table.

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BECEIPTS FOR LESSON V. ]\Iuttox.

Wipe, remove the fat, and put tlie meat into salted, boiling 10 m.

Skim, and stnimer 12 m.

for eacli pound of meat, or One quarter of a of is sometiuies vvitli the witli thickened gravy or parsley sauce poured over the mutton. Gravy for Mutton. To each cup of boiling water in which the mutton was cooked add 1 tbsp. of flour moistened with a tsp. vinegar, spk. of pepper, and Y-z ssp.

Boil 5 m., stirring till smooth.

Add 1 tbsp. fine chopped parsley, or capers if desired.

Smothered Cut lb. of round of beef into one-inch cubes, and put it, in a tightly covered jar, into the oven for 1 h.

Let it be in a cool part of the oven for the h., then increase the heat. Thicken and season the juice and serve as a gravy. Baked Heart.

the heart thoroughly in cold water to remove the blood, and cut out the veins and arteries.

^Ial;e a stuffing with tsp.

chopped onions (which must first be scalded), ssp. powdered sage, >2 ssp. salt, and a spk. of pepper. Moisten it with milk or water. Stuff this cavity and sew^ the

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edf^es tooether.

Peel, slice, and an onion in 1 tbsp. drippings, then brown the heart in the same fat, and put it with the onion in a deep dish, and half cover with boiling water. Bake in a hot oven 1 h.,or till tender, basting every 10 ni., and add more water if needed. Beef Tea.

1 lb. shin of beef. ^ tsp, 1 pt. cold water. | Scrape the meat very fine and put it the cold salted Let it stand to h.

Put it double boiler and m.

Press it a strainer.

Eemove the fat paper.

is very strong beef tea, and may have added if liked.

Clarified Fat or Drippings. Save any scraps or pieces of fat.

Cut into half-inch cubes, put in pan, and cover with cold water. Place in an oven and cook slowly for 4 or h., or until the scraps are quite and the evaporated. Several slices of raw potato put in with the fat will aid in the clarifying. When slightly cooled, strain, and set away to cool.

Always clarify and strain fat after using it for frying.

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LESSON v.— DIAGRAM OF OX.

Diagram of Ox.

1. Tip of Sirloin. Shin.

2. Middle of Sirloin. 13. Boneless Flank. First Cut of Sirloin. U. Thick Flank with Bone. 4. Back of Rump. First Cut of Ribs. 5. Middle of Rump, c. Chuck Ribs.

6. Face of Rump. d. Neck.

7. Aitch Boue.

Rattle Rand.

8. Lower part of Round. 17. Second Cut of Rattle Rand. i},. Top of Round. Brisket (a. the navel end:

6. the 9. Vein.

butt end).

0. Poorer Part of Round. Fore Shin, 11. Poorer Part of Vein.

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lp:sson v. — explanation of cut.

Hind quarter of Beef. 1,2,3, 4, 5, 6, Kouiid of Beef. 7, 8, 9, Rump.

10, 11, 12, Sirloin. 13, 14, Flank. Shin. — Suitable to be used for soups and stock. 2. Lower or poorer of the round, used for stews, etc. Upper and of the round, used for steak and beef tea. b.

Top of round. The best round steak as far as the ridge of fat. Lower or poorer of vein, used for stews, chopping, braising. Upper and of vein, for tea, spiced beef, etc. Aitchbone, used for roast, stew, and stock.

Face of rump, used for a roast or steaks.

Middle of rump, used for steak. Back of runp, for roasts or steaks.

These steaks may be cut with the or across the of the The cross-cut steaks are much the best.

First cut of sirloin, used for a roast or steaks.

It contains tenderloin.

Second cut of sn-loin, used for roasts or steaks; it contains tenderloin.

Tip of sirloin, for roast or short steaks. Contains no tenderloin.

Thick end of flank. Used for corning, rolling, boiling. Thin end of flank.

for corning, rolling, boiling. B.

Fore quarter of Beef. 1, 2, 3, Back-half. 4, 5, 6,7,8,9, 10, Rattle rand. ribs or prime ribs.

Five-rib cut.

for roasts and steaks.

Five chuck ribs. Poorer roasts and steaks.

Neck, used for beef tea, stews, boiling, etc. Sticking piece, used for corning.

Shoulder, used for steaks, corning, etc.

Shm, used for soups and soup First strip rattle rand, used for corning.

Middle strip of rattle rand, used for corning. Butt end of brisket, used for corning.

Navel end of brisket, used for coning.

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BOSTON SCHOOL KITCIIKN TEXT-BOOK. Questions on Lesson V. What is meat. ?

2. How many of meat can you mention ?

Wliat first thing to do wlien meat comes from the market ?

How shouKl it be cleansed ? Does every part of meat contain nutriment ( 6. How would you select good IG Where would you the most juicy meat ?

IS In what jiarts would you find the least bone ?

9. What part of the creature is the round ?

is the most nourishing, — the tenderloin or the shin ?

Which costs most,— the rump or neck ?

12. How should meat contains bone and gelatine be ?

portions of meat are by (piick, in tense heat ?

What are our three objects in cooking meat ? How may meat be cooked in What kind of a piece of meat would be best to boil ?

Why do we keep it whole ? Why use boiling water ? is the advantage in slow ?

use can we make of the water in which we cook ?

How do we improve the flavor of meat cooked in water ? What is smothered meat ?

How may we use the fat of

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YI.

WARMING OVER.

To be able to prepare nice, tempting dishes from the odds and ends that are left over is not only desirable, but should be regarded as a duty; for it is wrong to waste food, even if we have abundant means. By waste I do not mean such remnants of food as are given away or fed to animals, but all good food which is thrown the refuse barrel or the fire, because there is so little of it.

With care not a scrap of food need be wasted. Because there is not enough for an entire meal, or for every member of the family, is no reason for throwing it away. By combining small portions of different foods that will blend agreeably, quite a large dish may be prepared. Plight here I am tempted to tell you of a dish that I prepared; and although you may not have materials, it will show you how to save and combine fragments About a pint of meat left from a roast leg of lamb was made into a stew, with onion, and tomato.

After serving for two meals for a family of two, there was left what would fill one small soup-plate, — mostly meat and carefully removed all the meat, and strained the broth; chopped the meat very fine and put with it the yolk of a boiled eg^^ left breakfast, and two broken slices of egg toast, also chopi>ed fine; warmed the broth, thickened it

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flour, and mixed it with the meat. As it needed moisture, an egg was beaten, and of it put with the meat.

As the stew had been highly seasoned, no seasoning was needed except a little salt. From this mixture I made eight cylinder-shape rolls about three inches long, rolled them in fine bread crumbs, then in the remainder of the egg (to which two tablespoonfuls of milk had been added), then in crumbs again, and browned tliem in 'at.

So from several fragments, each of which seemed hardly worth saving, enough was prepared, in a tempting form, to serve as a part of two more meals, making that small leg of lamb seem not unlike the " five loaves and two small fishes." These pieces of meat which we are to use to-day have been cooked until they were tender, and w^e only need to look tnem over carefully, and remove the bones, skin, and gristle, and some of the fat, before chopping them. But some kinds of meat which you may have occasion to use at home, such as the tough ends of steak and chops, and the harder and poorer parts of roast meat, should be cooked slowly in just water enough to cover until they are very tender. They may then be cut fine, and used in any of the ways we are to learn about in this lesson.

The secret of warming over meat successfully is to warm quickly such parts as are already tender, and to make tender by long, slow cooking such as are hard or tough.

Care in removing all objectionable portions, and a judicious use of seasoning materials, are also necessary. The chief objection to hash is the presence of small bones, hard gristle, etc., in the mixture, or the greasy, half-browned, soggy condition in which it is served.

But when carefully prepa/^ed it is a savory and

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VI. — GRAVIES AND SAUCES. palatable dish.

It is not necessary to have corned beef, as many suppose.

Fresh beef, if made tender by stewing and seasoning properly, is more wholesome. It may be varied by making it into round, flat cakes and browning each side, or by using warm rice instead of potato, with such seasoning as may be desired. Other easy and attractive ways of serving nearly every kind of cooked meat or fish are the cottage pie and the scalloped meat.

The latter admits of a great variety of combinations, care being taken to use such foods as are agreeable when combined. Potatoes are best with beef or hsh.

Eice, macaroni, oysters, and bread crumbs may be used with mutton, veal, or Onions and tomatoes improve every kind of meat.

sauces are for fish and liglit meats; gravies are for dark meats; and tomato or some acid sauce blends well with everything. All the bones and scraps of gristle, fat, etc., that are not used in the made-over dishes should be covered with cold water, and simmered until the bones are clean and the gristle dissolved.

Then strain it, throw the scraps away, and wdien the liquid is cool, remove the clarify it for dripping; use for gravies with warmed-over meat, or combine it with some vegetable pulp, and use it for soups. GRAVIES. — SAUCES. — THICKENING. Gravy is the cooked juice of meat, or a mixture of it with water, thickened with flour. The term " sauces "

is often supposed to include only certain preparations of fruit, like apple-sauce, cranberrysauce, etc.

; or mixtures of butter, sugar, etc., eaten Avith

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puddings; but anything eaten with food to improve its relish may be called a Gravies are sauces, but not all sauces are gravies. Gravies are made with meat juice or broth, and may be either or dark.

Sauces are made with meat juice or broth, water, milk, cream, or fruit juice, or mixtures of two or more of tliese materials. We are to learn to-day only about those which are used with meats. The consistency of gravies and sauces may be varied by using more or less flour in proportion to the liquid. The simplest way of making a thickening for gravy or sauces was explained in the third; but when or fat is to be used, it is better to make it according to the direction for tomato sauce, using the onion or not as preferred. Cookinsr the in the hot butter or fat cooks it; for the fat, when it stops bubbling, is much hotter than boiling water. When done in this way the flour never has a raw, uncooked taste, and the butter or fat is absorbed by the flour instead of floating on the surface of the gravy.

AYhen a brown sauce is desired, heat the butter and flour together long enough to have them tui^n brown, before adding the The fat browned alone will burn easily, and the flour browned alone in the oven, as many wTiters— not cooks— recommend, will be baked so hard that it will only color the gravy, not swell and thicken it.

In making a white sauce, be careful to cook the flour in the hot butter, without browning them; and at all times add the liquid hot, that it may boil quickly and cause the starch in the flour to swell and burst; and (jraduaU;/, that the sauce may be stirred, wliile it is a

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LESSON VI.— MACARONI. /o paste, until it is smooth. If all the liquid be poured ou at once, or the mixture be not stirred thoroughly wliile it is thick, the be lumpy.

must be used to swell flour, and make the sauce of the desired consistency. The usual proportion is one tablespoonful of fat and one rounded or two level tablespoonfids of Hour to one cup of liquid; and by varying proportions, and using different liquids and seasonings, a great variety of gra\ies and sauces may be made from this general rule as the foundation. is a and economical should be used more freely than it is.

Much of the dislike for it arises from ignorance as to the proper mode of cooking.

It is made from the choicest of wheat, — a contains all the as food, though not in the proper proportion. Wheat lacks water and fat. Macaroni, being only wheat flour and water made into a hard, dry paste, is not palaunless tender, in plenty of water or other liquid, and seasoned well or combined with other particularly some of fat, as cheese, eggs, or meat broth. Macaroni is prepared in a variety of forms,— spaghetti, Italian of fanciful shapes, vermicelli, and round, tubular, and flat macaroni.

The while is rolled sheets, and cut with fancy cutters, or it is forced through metallic plates which have perforations, sometimes in the form of small rings with the centre of the hole filled.

It is then dried thoroughly, and keep in a dry place a long time.

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The meat used in is taken from that \Yhich was cooked in Lesson V.

Use the boiled mutton for minced meat on toast; the smothered beef for the hash and cottage pie. The in which the meat was boiled will answer for the gravy. The toast should be browned in the oven, for the pupils will have a special in toasting over the coals. Impress upon them the importance of care in preparing these Save the bones and remnants, with the addition of some new meat, to start stock for next

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KE-TEIPTS FOR LESSON RECEIPTS FOR LESSON VI. ]\IiNCED Meat on Toast. Remove the fat and gristle from the mutton, and chop it To of meat, add ssp.

of salt, a spk. of pepper, and y^ c. thickened gravy. Heat quickly in a saucepan, and pour over slices of toast. Serve hot.

Cottage Pie.

Chop cold meat very fine. Boil and mash some potatoes.

To cup of meat add ssp.

ssp.

a spk.

nutmeg, and 3^ c, of gravy or Put the meat, seasoning, and gravy in a pie dish, cover it with mashed potato, and bake in the oven till golden Omit the nutmeg and add tsp.

of finely chopped onion if liked.

Scalloped Muttox. Cut Eeniove all bone, fat, and gristle. Put a layer of bread crumbs on the bottom of a shallow bakinoj dish, tlien a layer of mutton, then a layer of boiled macaroni, then gravy.

Moisten ^ c. of crumbs in 1 tbsp. melted butter, spread over the top.

the crumbs are brown,— about 20 m. Macaponl J^ c. macaroni, measured after breaking })ieces.

in salted water 20 m., or Drain, pour cold water tln^ough it, and plain, with hot white sauce or tomato sauce, or use it with meat, in scalloped meat.

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Hash.

c. tender cooked meat chopped fine, 2 c. "hot mashed 1/2 tsp.

salt, ^^ ssp. pepper. Mix until there are no lumps.

Put 2 or 3 tbsp. of hot water into a spider. Melt in it 1 tbsp. of butter or dripping. Put in the hash, and let it simmer slowly till it has absorbed the water and formed a brown crust. Do not stir it.

Fold over, turn out on a hot j)latter. Tomato Melt 1 tbsp. butter in a saucepan; cook in it 1 tbsp.

fine chopped onion until yellow, add 1 tbsp. flour, stirring well.

Add, gradually, 1 c. mutton liquor, and ^ strained tomato, Season with ^ tsp.

ssp.

White Sauce. Melt tbsp. butter in a saucepan; cook in it 1 tbsp. Add gradually 1 c. hot milk or cream.

tsp. salt and y^ ssp. white pepper. Questions on Lesson VI. 1. How do you prepare meat for made-over dishes ? 2. What must first be done with tough meat ?

8. How many of can you think of might be prepared as we did the hash? How many the What use may be made of the bones, gristle, and fat ? What is macaroni ?

Why is it to cook flour for gravy in hot fat instead of in hot water ?

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SECOND LESSON IN MEAT, Sv)UPb Neaely all parts of an iiiimai may be used as food, but from some parts we can obtain the nutriment in only one way.

are the bones and the gristle, tendons, and other gelatinous portions, some kinds of fat, and the lean meat whicli is tough and coarse in texture, or difficult to separate from the gristle and cord imbedded in it.

Many people consider these portions undesirable, and dealers often have to dispose of them as refuse.

But when slowly in at a moderate heat a large part of their nutriment is dissolved in the water, and may be used in this liquid form. The bony portions in roasted or baked meat are deemed even undesirable, and are often thrown away as unfit for But even if previously cooked, some nutriment may be obtained from them, and shoukl always be saved and used in soups. These parts of meat are very cheap, and every family should know how to utilize them. It is better to cook a large quantity at a time, as considerable time is required to extract all the nutriment; and the broth, wlieu obtained, may be kept a week or more. liquid in which the meat has been cooked, and whicli contains all the juices and soluble parts, is used in making soup; and because it can be stored or kept on

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SJ.

hand and drawn upon when needed, it is Stock is from the word stician, " to stick, or stay by," In making soup our object is to draw the nutriment from the meat and bones into the water. So we cut them into small pieces, and soak in cold water before heating, that we may soften and loosen the fibres and extract all the nutriment that is soluble. careless cooks soak the meat to cleaase it and then throw the water away. It should be cleansed by wiping with a damp cloth. We may use all kinds of meat,— beef, veal, mutton, or poultry,— either together or separately. As each kind of meat has its distinctive flavor, we may have a greater variety of soups by using tliem separately. A very good soup may be made from a mixture of all the bones and fragments of meat which we may happen to have. But to make the most nutritious and palatable soup we need both cooked and uncooked meat, also bone, gelatine, fat, and a variety of seasoning material The salts found in the blood and juices of uncooked flesh are valuable as food; therefore a small portion of raw, lean meat is essential in making soup. Browned or roasted meat improves the flavor of the broth, because in such meats the flavor has been more highly developed. The marrow foundxin the shin bone, and the browned fat of cooked meats, give a fine flavor; and such portions as contain gelatine afibrd a certain amount of nutriment, and by hardening like jelly when the stock is cold, enable as to keep it longer than if it were in a liquid form. Vegetables which have been cut fine, sweet herbs, spices, etc., are used to season and flavor the stock When the juices are drawn out and the water is red, we draw the kettle forward where the water will almost boil, — just bubble on one of the

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LESSON YIL — SOUPS. gentle heat, continued steadily and for a long time, will dissolve the gelatinous portions. The water must bubble slightly, for if the temperature be allowed to fall too low the soup will sour. The kettle should be closely co\'ered steam and the savory odors which would be wasted by evaporation if it were uncovered. It is wasteful to skim The scum rises as the water heats contains some of the very substances we have been trying to get into the water. They increase the of the stock, and should be retained.

After a time they settle as sediment, and all the sediment is enough to go through the strainer should be used. In clear soups it may be removed by clearing, but clear soups are not the most After simmering several hours, or until the bones are clean and the meat is in shreds, strain the stock, and throw away the scraps. This worthless residue of muscular fibre, bones, etc., is dry, tasteless, and useless as When we need the fibrin from meat, it is better to cook the meat in other ways, as in stews, which are soups, but are different, as we shall learn later.

Eemember, we are not to depend upon soup as a complete food, only as one of a variety of foods,— a sort of stimulant to prepare the stomach for more hearty The stock will keep better if the fat be not removed, as when it forms an air-tight co\ering over the As the fat is more easily removed when cold, it is best to make the stock the day before it is and to strain it into several small jars, that such a portion as may be required may be used without disturbing the remainder.

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When you are ready to use this stock for soup, take off every particle of the fat, and save it for clarifying-. Heat the portion of stock to the boiling-point, and serve it alone, or put with it any vegetable, barley, tapioca, etc., which has been previously cooked till tender. A general rule for:

equal parts by weiglit of meat and bone, and one quart of water to every pound of meat and bone.

AVhere tliere is more bone meat, or only cooked meat, water enough to cover is a good proportion.

For quart of use 1 even tsp.

4 peppercorns. cloves.

tsp. mixed sweet herbs. each vegetable cut If allspice, mace, and celery seed be used, less of each spice will be required.

The herbs are whole thyme, marjoram, summer savory, and bay leaves.

Strip off the leaves and blossoms, break the small stalks in tiny pieces, mix them, and keep them in a tin box.

Use a teaspoonful of the mixture, not of each herb. The vegetables generally used are onion, carrot, turnip, celery, and parsley.

If you have only two kinds, use more of each. They are only intended to give additional flavor to the Wlien it is desired to eat them with the soup they should be cooked separately, and added to the soup just before serving. are some kinds of soup in which portions of tlie meat are served with the broth.

are made from chicken, veal, ox-tails, calf's head, etc. is not cut as small as when it is to be used for As soon as it is tender it is removed, and then added to the strained stock just before serving. Soups made from light meats, like veal and

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VII. — VEGETABLE SOUPS.

and from fisli, are often made richer by the addition of milk or cream.

Soups are also made from the water in whicli some veoetables have been boiled, and thickened the pulp of the vegetables, mashed fine and sifted. Milk or is added to improve the flavor and make them more nutritious.

The liquid and vegetable pulp should be blended with a little flour, or otlier starchy thickening, tliem separating.

Celery, tomatoes, green peas, green corn, carrot, and parsnip may be used for soup in the same general way as the potatoes. For further information about soups, with and '^'ithout stock, see " Boston Cook Book," pages 119-158.

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YII.

Soup Stock.

2 lbs. hind shin of beef. 2 qts. cold water. 6 whole cloves. 6 peppercorns. 1 bunch of sweet herbs. 1 inch blade mace. 2 tsp.

1 small onion. ]^ ' * carrot.

^ turnip.

1 sprig parsley. Wipe and cut the bones and meat into small Put the marrow, bones, and cold water into the kettle. Soak ^ h.

before heating. Add spices and herbs, and the vegetables cut Simmer 6 or 7 h., and strain.

When needed for soup remove the fat, heat the stock to the boiling-point, and season to taste. c. stock.

1 ssp.

j^ stick macaroni. | 1 spk. pepper. Cook the macaroni in boiling salted water about J^ h., or till tender. Drain, and cut into thin slices or ring's; put them into the soup tureen with the salt and pepper, and pour over them the boiling stock. Mixed Vegetable Soup. c. stock.

1 tbsp. turnip. 1 tbsp. carrot. | 1 ssp.

Wash and the carrot, and pare the turnip.

Cut quarter-inch Put salted Drain and add, the boilins

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EicE Soup.

c. stock.

1 ssp.

Y2, tbsp. rice. the in salted water yi h., or until Drain and add to the boiling stock. *o Potato Soup. 1 pt. of milk or half milk and half water. 1 tsp. chopped onion. 1 tsp.

1 spk. white pepper. yi tbsp. flour. Yz tbsp. dripping. Wash and pare the potatoes, put them water and cook till very soft. Cook the onion milk in a double boiler. When the potatoes are done, drain and mash them. Add the boiling milk and the seasoning.

Eub them through a strainer, and put them the double boiler to Melt the dripping in a pan, add the flour, and it thickens. Stir it into the boiling soup. Let it 5 m.

Add 1 tsp. finely chopped parsley, and serve very hot, with croutons. If the soup be too thick add a little more hot milk or water. BiVKED Bean Soup Take the cold baked beans, add twice the quantity of cold water, and let them simmer nearly done add as much tomato.

Rub a purde strainer.

Add right consistency, season to taste witli salt, pepper, and mustard.

Heat again and serve with toasted crackers or of bread.

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.Questions on Lesson VII. is the most economical way to use the bones and tough parts of men t ? What is stock ?

Why do we use cold water in starting stock ?

Why is it better to soak the meat before heating it ?

Should we leave the ?

What is the advantage of using e portion of uncooked meat ?

May we also use any fragments of cooked meat ?

Is it enough to put the kettle on the stove, and leave the to simmer or not as the case may be ?

9. Why do we cover the kettle ? 10. What is tlic scum ?

shall we do the residue ?

Is soup a complete food ?

How does fat help to keep the ?

is a general rule for ?

What is thyme ? marjoram ?

Can soups be made ?

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DIGESTION, AND INVALID COOKERY. DIGESTION.

In studying digestion it is well to keep in mind the nitrogenous and carbonaceous classification of food, because the process of digestion differs with the different The use of digestion is to get the food into a liquid; for food in the stomach is not really in tlie tissues of body, and cannot enter the body through the stomach or intestinal surfaces, except in a fluid form.

There are several steps in the process,— mastication, swallowing, and stomach and intestinal digestion. portion of the alimentary canal has its own specific work to do, and is furnished with its own distinctive fluid to help it do that work. All food should be first divided or crushed, if necessary, by the teeth, then mixed with the saliva and thus softened, and above all moistened thorouglily.

The saliva is poured into the mouth in large quantities when the presence of food in the mouth excites the salivary glands to secrete it; and sometimes even sight or thought of food makes the mouth water. The saliva is alkaline, and helps to digest in part the starchy foods by rapidly changing them sugar,— provided are kept mouth long for a thorough mingling with the saliva,— but it does not cause any

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important change in the nitrogenous foods. Bread, potatoes, rice, and all other starchy foods sliould therefore be thoroughly masticated and mingled the saliva.

are very soft, thin, starchy gruels, or that become soft and pasty when moistened, like hot fresh bread, are swallowed quickly and almost involuntarily; and although the is mostly unchanged, and they may be difBcult of digestion by some, no permanent harm comes to healthy people from the absence of salivary digestion, as it is supplemented by the pancreatic.

The stomach carries on the second part of digestion. It pours from its walls an acid fluid, and is furnished with muscles which, by alternate wave-like contraction and relaxation, produce a sort of churning, which helps materially to bring all parts of the food under the action of the gastric juice. This juice dissolves the albumen and fibrin of food, forming peptones, which are very soluble.

Tiie fat are not changed, except mechanically, the fat being melted, and thus set free.

Such of the albuminoids as are dissolved, and large portions of water, may at once be absorbed into the circulation by the veins of the stomach. The remaining food, in the form of chyme, passes from the stomach the intestines.

Here it meets the bile, originally liver, but stored ready for meal-times in the gall bladder, and also the pancreatic juice, derived directly from the pancreas. These fluids are feebly alkaline, and readily neutralize the weak acid of the gastric convert the starches the nitrogenous foods left over by the stomach (if any) soluble bodies, and the fats into a finely divided state

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VIII. — TiGESTION.

called an "emulsion," in which the granules of fat and oil are broken up into minute particles and held in this fluid, very much as cream is held in fresh milk. The intestinal juice secreted in the mucous membrane the entire length intestines has feeble digestive powers.

The contents of the intestines are now called chyle.

The combined of the salivary, gastric, pancreatic, biliary, and intestinal fluids secreted daily is said to be about twenty-one pints, of which the gastric juice forms more than one are mechanical aids to intestinal as well as to stomach digestion.

The writhing, worm-like, or "peristaltic" movement of the muscular coats of the intestines, forces the food downward and tends to bring all portions of it in contact with the digestive fluids. Some of the nutritive and perfectly digested parts of the chyle are next absorbed into tlie lacteals, which are closely connected with the lining or mucous membrane of the intestines.

From these tliey are emptied into the thoracic duct, and finally into the great veins above the heart.

Other portions are carried by the finer branches portal vein liver, and thence pass into the great veins below the heart. Thus the venous blood, bringing raw materials from the portal veins and the lacteals, and from the lymphatic vessels waste material, enters the heart through the rig] it auricle, passes through the valves down the ventricle, out through tlie pulmonary artery into the lungs, where as purple venous blood it is driven to the most remote capillaries of the lungs. If the lungs be full of fresh air, the oxygen of the air passes in and changes the purple blood red oxygenated blood.

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This oxygenated blood returns from tlie lungs and enters the heart through the auricle, then, through the valves, passes the ventricle, then out through the aorta,— the great artery, or " main,"— from which smaller arteries carry it to the capillaries all over the body.

this new material in the blood is given up cells and changed by them as described in COOKING AND CARING FOR INVALIDS.

In waiting upon invalids, several things are essential beside the careful preparation of their food, — perfect ventilation, cleanliness, quiet, and strict obedience to the physician's orders.

Have plenty of fresh air and sunshine, but be careful to shield the patient from a draught and any glaring Allow nothing in the room that will vitiate the air,— like decaying flowers, kerosene lamps burning low, soiled clothing, etc.

the bed, the patient, the room, and everything about yourself, absolutely Avoid all noise, whispering, loud talking, rustling, or any abrupt or suspicious movements. Admit no visitors except w^ith the consent of the physician. Anticipate the wants of the patient, but do not annoy by unnecessary attentions.

When feeding the patient, do it gently and neatly. Serve in small quantities often, and in varied and tempting forms. Serve hot, liquids ordered to be served hot, and avoid slopping.

Vfhen the meal is over, remove every trace of food from the room.

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LESSON VIIL— FOOD FOR INVALIDS. "^OOD FOR INVALIDS. we are aud strong, we need to us so, and to give us force or energy to do work.

When we work we wear out faster, and so need more We need a variety of food,— some kinds that are digested quickly and some that are digested slowly, for if everything we ate were changed at once we should be faint and hungry again very soon. But when we are ill, sometimes we do not need any food for a time, as it is better for the system to have a period of complete rest or comparative inaction.

At times, we need only a small quantity of just to satisfy hunger; but must be food that can be digested or that reduce inflammation and quench thirst but not stimulate. in a liquid form is quickly absorbed the system.

Mucilaginous, and aromatic drinks, oranges, grapes, and fruits, gelatinous broths and jellies, and starchy gruels are useful at such times.

TEA.

Boiling water draws out some flavors which are desirable, if they are simply drawn out and not boiled. We pour boiling water on tea to draw out the flavor. tea is steeped, tlie infusion is agreeable; but if other substances — tannin, etc. — are drawn out, wliich are not only unpalatable, but unwholesome. Infuse means "to pour into;" steep means "to soak." Infuse, or steep, tea; never boil it.

Tea should be steeped in an earthen teapot, never in tin.

The water should be freshly boiled.

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9G Pupils should be taught something about digestion. Even if they have never studied physiology they can comprehend the most important steps in the process. A calfs or sheep's heart and a pig's stomach may be procured from the market and used in illustration, or the teacher may illustrate from drawings on the blackboard.

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RECEIPTS FOR LESSON VIII. Lemonade.

Ij^ | Remove the peel in very thin parings, put them into a bowl, add the boiling water, and let it stand 10 m..

Add the lemon juice and sugar, and when cold strain it, and add ice if liked.

Apple Water.

1 apple.

| 1 strip lemon peel. Wipe a large, sour apple, and cut it, without paring, into thin slices. Put them into a bowl with the lemon peel and boiling water; cover it, and let it stand Add the sugar and when dissolved strain it.

Rhubarb Water. 1 small stalk rhubarb. 1 strip lemon peel. | Wipe the rhubarb, cut into pieces an inch long. Add peel and boiling Let it stand Add sutrar, and when dissolved strain it.

Irish Moss Jelly }4 c. Irish moss. 4 figs.

1 pt. boiling water. 1 lemon or orange. »/^ Soak, pick over, and wash the moss.

Put it the boiling water, add the figs and the thin rind

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moss is dissolved.

Add the lemon juice and sugar, and strain into a cold, wet mould.

Porridge.

2 doz.

raisins, quartered. 1 tbsp. flour. 1 ssp. salt.

the raisins in a m.

Let the away, and add the add the flour rubbed to a thin paste with a or m.

Season with strain Oatmeal Gruel. Pound ^ c. of coarse oatmeal it is mealy.

Put it in a tumbler with cold water. Stir w^ell, let it settle, then pour off the mealy water into a saucepan. Fill again and water, and again repeat being careful each time not to disturb the sediment in tlie bottom of the tumbler. Then boil the water 20 m., stirring Add ssp.

If too add a little cream or milk. Strain, and sers^e hot. To Prepare an Orange for an Invalid. Pare (not peel) around the orange, cutting in deep enoufrh to cut off the inner white membrane. Cut near the membrane of one of the sections straight in to the core; cut in again on the opposite edge. Slip the knife under and scoop out the pulp, but leave the membrane on the core.

Lay the membrane back under the thumb, and cut in the same way into the next section. When all the pulp is removed the membrane should be left on the core. The pulp and juice are miore delicious

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taken out in this way than when squeezed out.

Eemove all the seeds, sweeten to taste, and serve with chipped ice, if desired. To Chip Ice.

With a thimble on your finger press a large needle into a piece of ice, and chip it off into bits as large as a pea.

Mix it with an equal quantity of acid jelly or fruit juice.

Tea.

1 tsp. tea.

c. freshly boiling water. Steep 5 m. in an earthen teapot. yi shells.

ni.

Cocoa Shells.

1 pt. freshly boiling water. Questions on Lesson VIII. "What is the use of digestion ?

Where is our food digested ?

What is the step in the process ?

How is our food crushed? Is it to chew What is the saliva ? Is it in the mouth except when food is there? Is the saliva acid or alkaline ? of it affect ?

How the get the stomach ?

What is the gastric juice ? it affect ?

are the digested albuminous foods ?

What is chyme ?

happens to and starchy food in the stomach ?

How is the food moved about in the stomach ?

Where is the bile secreted ? Where is it stored ?

What is the pancreatic fluid ?

How food changed in the intestines? What is an emulsion ?

What is chyle ? 23. How much digestive fluid is secreted daily ?

What pushes the along intestines ?

25. How does the chyle leave the intestines ?

26. How does it enter the blood ?

27. How is the blood oxygenated ?

Describe the circulation of the blood.

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INVALID COOKERY, — Continued. there is a lack of nutrition from any cause, or after any long-continued or prostrating disease, the system demands immediate nourishment. Food that contains the most nutriment in the most easily assimilated is now needed. Milk, to be taken slowly,— sipped by the spoonful, — is given in many cases. Eggnog, meat broth, farina and oatmeal gruel, beef juice, and beef tea are at such times.

After the crisis of disease is past, the system needi^ gradual but complete nutrition. The appetite is clamorous, fickle, or perhaps altogether wanting. Much depends upon judicious and must be taken against over-feeding. Broiled game, chicken, chops, and are the assimilated meats.

toast, ice-cream, blanc-mange, simple puddings, and stewed fruits may be TOAST.

AVe toast bread not merely to it, but to take out all the moisture possible, that it may be more perfectly moistened with the saliva and thus digested; then we brown it to give it a better flavor. If the slice be thick and carelessly exposed to a blazing fire, the outside is blackened and made charcoal

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before the heat can reach the The moisture is only heated, not evaporated, and makes the doughy or clammy; and butter, when spread upon the bread, cannot penetrate it, but floats on the surface in the of oil, and the result is one of the indigestible compounds. The correct way is to have the bread stale and cut into thin uniform slices, and to dry it thoroughly before browning it.

Such toast, even if moistened with water or milk, may be easily and thoroughly acted upon by the digestive fluids. ICE-CREAM. Some foods are more palatable when cold, especially in hot weather, and means are often used to make them very is done by freezing.

Ice-creams — mixtures of cream, milk, eggs, sugar, and flavoring— and sherbets— or fruit and water ices — are often tempting to an invalid.

They should be eaten slowly and in small quantity, or the digestive fluids will be too quickly chilled.

A patent freezer is a convenient article to have, but it is not a necessity, for a small quantity of cream may be frozen in a covered can or pail which is surrounded Ijy broken ice and coarse salt. Salt has a great attraction for water, and causes the ice to melt; and ice, in changing a solid to a absorbs The mixture of melted ice and coarse rock is many degrees colder than the ice alone; to reduce to the freezing-point the of any substance placed in the ice and The finer the ice is crushed the quicker it melts, and the more the mixture is stirred the sooner all parts become chilled.

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IX. — STIMULATING FOODS. NUTRITIOUS AND INNUTRITIOUS FOODS, AND THE PROPER PROPORTIONS OF FOOD. Nutritious foods are those which tliat can be digested, absorbed into the blood, and assimilated or made a part of our bodies, and so promote growth and supply the waste. ISTutritious foods are nourishing or stimulating. Koiirisliing foods are those that supply all the nutrition that the body needs, and develop perfectly every animal function, but do not increase the strength and rapidity of organic actions beyond the point of full nutrition.

Bread, vegetables, fruits, grains, sugar, salt, and water are nourishing foods.

Stimidating foods.

All food that nourishes the body is in one sense stimulating, as it gives renewed energy to the bodily functions.

But are foods which impart more speed and energy to the organs than are necessary to perfect nutrition.

Animal food is of this class.

People who work, either with brains or their muscles, wear out faster than people who only live and grow; and they need stimulating food to give the excess of energy that work demands,— not stimulants, but stimulating food.

Stimulants are quite different. Sti/mdants.

Condiments and alcoholic drinks are classed as stimulants, because they impart no nourishment, do not make new tissue, nor help to remove the waste.

They simply excite the bodily organs to greater activity for the time being, as a whip spurs an animal to greater speed; and the result is either greater weakness after the stimulating effect has passed, or a craving for excitants nothing else satisfy.

The

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bodily functions are spurred to unnatural activity; and is truth, in more senses than one, in the expression, " He is living too fast." Innutritious foods are those which are not assimilated, which are by nature indigestible, or have been so by improper combinations and modes of The bran of wheat and other grains, the skins of peas, and corn, the skins, cores, and seeds of neavy soggy pastry, rich heavy cake, and all greasy fried food are eitlier entirely unassimilated, and therefore do not nourish, or they are so difficult of digestion that some of the organs are excited to excessive action to rid the system of them, and so the digestive organs and, in time, the whole system suffer from being overtaxed.

We often speak as digestible and indigestible, and many suppose indigestible should never be eaten. But there are some foods, portions of which are entirely indigestible and pass from the system unchanged and without causing any disturbance digestive canal.

And it is evidently the provision of Nature that such foods should be eaten, for a certain bulk seems necessary in our food to stimulate a thorouoh action of the diojestive fluids. If we do not eat enough to distend the stomach, so that the churning motion of the muscular coats can affect every part of the food, the digestion is imperfect.

Or if the food be sufficient in quantity, but be wholly nutritious or higldy condensed food, that is capable of entire absorption, tlie effect is too stimulating, and serious disorders of the alimentary canal are the result.

To remedy it is generally necessary for persons in health, and who have strong digestion, to eat a certain amount of innutritious

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IX. —MIXED DIET. food, which furbishes tlie bulk required and gives all parts of the digestive apparatus tlieir proper amount of work to perform. While there is a marked difference in the length of time required for digestion by the various foods, there is often as great a difference in the digestive power of individuals, so it is impossible tXD prescribe the same for everybody. is considered a wholesome food, and cheese is a cheap and nourishing food for laboring people; yet there are some persons who cannot take milk, and others to whom is an active poison.

Many argue in favor of an exclusive vegetable because we:^aa obtain from vegetables or grains all the necessary elements of food. No doubt many people eat too much animal food, but it is unwise to go to the extreme of excluding it altogether.

The structure and conformation of the teeth and alimentary canal are equally adapted to the digestion of animal or vegetable food or an admixture of both, and the highest degree of bodily and mental vigor is found usually among those who use a mixed It was evidently intended by Nature that we should eat both animal and vegetable food, and until Nature's laws have been violated and our appetites perverted, it is safe to follow them in our choice of food. "A natural, healthful appetite for plain, wholesome is the voice physical system making known its needs, and may always be trusted as an unerring guide to the proper choice of diet." But when we have to resort to condiments or stimulants to excite an appetite, we may be sure that something is wrong.

A fair proportion by weight is one third animal and two thirds vegetable food.

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10(3 It has estimated an average daily the different proportioned as follows: ^ — Proteids,.40 pounds.

etc., *' Salts,.10 pounds.

AVater, For further information and receipts on cookery for invalids, see "Boston Cook Book," pages 407-413, and "Diet for the Sick," by Mrs. Henderson. Do not allow the pupils to make any dish in the involving any principle not explained in this or previous lessons. See " The Chemistry of Foods and Nutrition," by Professor Atwater, beginning in the "Century," May, 1887.

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Toast.

Cut stale bread in slices J^ inch thick. Put it on a toaster or fork. Move it gently over the till dry, then hold it nearer until golden brown. Serve dry.

Water Toast. Have a shallow pan with pt.

of boiling water and ^ tsp. of Dip each slice of dry toast quickly in the water, then spread with butter and serve very hot. Milk Toast.

c. milk, scalded. Yz tbsp.

cornstarch, or Vz tbsp. butter. Vz ssp.

Melt the butter in a granite saucepan, add the dry cornstarch, mix well, add ^ of the stir well as it boils and thickens, then add more milk, stir and when smootli add the remainder of the milk and the salt.

Pour this between each slice of toast, and over the whole.

If liked very soft, dip the slices first in hot salted water. Eggnog.

Beat the yolk of one ^gg, adtl 1 tbsp. sugar and creamy.

Add ^ of milk.

the of the egg till foamy (but not stiff and dry) and it in lightly.

c. of tea, or coffee, or beef tea may be added to make a variety.

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boston scpiool kitchen tkxt-jjonic. ^ lb. lean, juicy beef. Cut into quarter-iucb dice. Put tliem in a wide-mouthed bottle, cover, and set on a trivet in a kettle of cold water. Heat gradually, and keep it simmering 2 h., or until the meat is white. Strain, press out all the juice, and season with salt to taste. Ice-Ckeam for an Invalii).

yi c. cream.

Yz tsp. melted chocolate, or 2 tsp. sugar. 1 tsp. coffee, or 2 tsp. fruit juice. Put into a pint pail having a tight tin cover, or into a water-tioht tin can.

Beat with an e^^gj-beater foamy.

Set pail a larger pail, and fill the space with snow, or fine ice, and Turn the small pail back and forth, tlien open and the cream the sides.

Cover and turn Eepeat until the cream is Blanc-Mange. c. Irish moss. Yz ssp.

1 pt. milk.

Yi tsp. vanilla. Soak the moss in cold water till soft, pick over, wash, tie in a thin lace bag, and put it into the double boiler with the milk; boil until it thickens wdien dropped on a Add the salt, strain, and add flavoring.

Turn into a mould that has been wet with cold water. AVheatena.

c. hoiling water. vvheateiia.

% tsp.

Put the in the water. Add the meal and Bpil 2 m.

Eat with cream.

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Questions on Lesson IX. What do invalids need beside daintily prepared food ?

"What objectionable things are sometimes in a sickroom ?

What can you think of that would give comfort to an invalid ?

What would cause them discomfort ?

Is it ever for us to do without food for a day or two ?

What kinds of food are suitable in the beginning of sickness ?

What are infusions ?

Why do we infuse our tea instead of boiling it ?

What foods are suitable when the system demands immediate nourishment ?

are the assimilated foods ?

Why do we toast our bread ? is the proper way to prepare toast ? 13. How do we freeze ice-cream without a patent freezer ?

14. Why is melting ice colder than the ice itself?

What is the meaning of "nutritious "

What are stimulating foods ? What are stimulants ?

What foods are nourishing and not stimulating ? is the after-effect of stimulants ?

Is it necessary to eat some indigestible foods ?

proof have we that it was not intended we should confine ourselves to one form ?

What is the best guide as to a choice in our diet ? 23. How should be proj'ortioned in our daily diet <

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Broiling, from hruler, meaning " to burn," is cooking directly over the hot It hottest form of The heat is so intense the food would be quickly burned if allowed to remain continuously over the We avoid burning by turning it frequently.

This rapid cooking by such direct, intense heat combined with the action of the air, which has free access to the meat, gives a flavor quite unlike that obtained by cooking meat in water. It is only certain kinds of meat that are suitable for A pound of beef cut in cubical form could not be cooked sufficiently without burning the outside.

But the same weight of beef, if cut in the form of a slice about an inch thick, could be broiled perfectly, and would have a better flavor than when cooked in any other way.

for broiling should have fibres, much juice, and but little fat, bone, or gristle. There is neither time nor moisture to soften tough fibres, and we learned in the first lesson on meat that water, and slow, longcontinued heat are necessary to cook tough If there be much fat it melt, drip fire, and smoke tlie meat.

Slices, cut from three fourths of an to an inch and a quarter in thickness, and taken from the of the round, the rump, and the

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sirloin, are the best for The tender parts of mutton may be broiled, but uot veal and pork, for these need to be very thoroughly cooked. Very small chickens, some kinds of game and birds, tripe and liver, thin slices of ham and bacon, any small, thin fish, and oysters are also cooked by broiling. The for broiling should be bright-red, but not blazing, and should bt near the top of the fire-box. It should be made ready some time before it is needed that it may be in the proper condition at the last moment.

little or no flame, as that will smoke The oven damper should always be open during the broiling, that the smoke of the dripping fat, and the poisonous gases may be carried into the chimney.

A bed of hard-wood fire for Next to this is a charcoal Wood gives an entirely different flavor to steak from that obtained by a Some stoves for burning wood have a hearth in front into wliich bright coals may be drawn for the cooking of the steak. is nothino^ to use for broiling: than a double wire broiler. Grease it with a bit of fat from the meat, or with salt pork, to keep the meat from sticking.

the thickest of whatever is to be cooked next to the middle of the broiler. If there is a fat edge on the steak, place this uppermost. Then, as the fat melts, it drips down over the meat, and by thus basting it keeps it from becoming too dry.

Hold the broiler slanting down fire, and if is a blaze do not lift the broiler up into the smoke, but keep it in the flame, turning it Use a coarse towel to protect the hand if the heat be very great. In every form of cooking meat, where the meat itself

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LESSON X. — BROILING. is to be eateu, we want to keep the juices in the meat; and is especially important in broiling, for if not retained in tlie meat they drip Do not salt the meat, as salt draws out the juices. Eemove the bone and part of the fat.

ir'lace the meat close to the The intense heat instantly sears the albumen and fibrin on that side, and starts the flow of the juices; as they become hot they rise; and if the meat be cooked long on one side they will force their way through the fibres, and form little pools on the surface of the meat, which run off and drip into the fire, and so we feed the fire with the best part of the meat. But if we turn the the ooze out, this other surface is brought next to the fire and seared, and the juices cannot escape in that direction, so they rise again and try to get through the top. But that being already hardened tbey have to stay inside the meat. As tlie water of the is converted into steam by the heat, it expands and gives the meat a puffy appearance. If the meat be not turned often, or the broiling be carried on too long, these watery juices will gradually ooze between the fibres to the surface and be evaporated, leaving the meat dry, leathery, and indigestible.

Meat should be broiled only long enough to loosen all the fibres and start the flow of the juices. As long as is juice inside, the steam will cause to spring up instantly when pressed with a knife, and when it ceases to do this the juices have begun to evaporate, and the meat shrinks. When cooked it should be pink and juicy, not raw and purple, nor brown and dry.

It should be so full of juice tlmt when cut on the platter no other gravy will be req^uired its own hot savory

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served very liot.

All prepared the platter hot and the seasoning ready.

a long shallow pan near to hold under the broiler when you remove it from the fire, and thus avoid dropping the grease on the floor.

When everything else is ready, begin to broil, and do not leave the broiler an instant until the meat is cooked. Turn the broiler over every ten seconds, counting as the clock ticks, and always keep the broiler over the fire while turning, and not off over the stove or floor.

If there be much fat, lift the broiler over the pan while turning, and let the fat drip into the pan. The burning fat will not smoke the meat if the meat be kept close to the coals, but if held on the top of the flame it soon be smoked. After the first thorough searing hold the broiler farther from the When the meat is done, rest the broiler on the pan; take the meat off carefully, without sticking the fork it, and put it on the hot platter.

Season with salt and, if desired, with butter and pepper, but it is much nicer with only Wipe the edge of the platter before sending it PAN BROILING. It is sometimes inconvenient to broil over the coals, and nearly the same effect may be obtained by cooking in a dry, hissing-hot frying-pan. the pan to a blue heat, and with a perfectly smooth pan no greasing is necessary. Sear the meat quickly on one side, then turn with a broad knife and fork,— without cutting into the meat, — and brown the other side, before any juice escapes the pan.

Cook from 4 to m., turning twice, and add a sprinkling of salt just before the last turnins.

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X. — FIKST LESSON IN DOUGH. Chops are much nicer broiled in this way than when l)roiled over coals, as the fat may be cooked crisp, without becoming smoked, and the lean meat will not be over-cooked.

If the pan be hot enough and no fat used (and it seems difficult to convince some people that none need be used), this is not frying; it is broiling on hot iron; and the flavor and texture are very different from those of fried meat.

If there be much fat on the meat it should be drained off as it melts. The smaller and thinner the article to be cooked, the hotter should be the The larger the article, the more temperate the fire, or the greater the distance from the Meat, of close, compact fibre takes longer to soften and start the flow of the juices than meat of tender fibre. TIME-TABLE FOR BROILING. Steak, one inch thick 4 to 6 m.

Steak, one and a half inch thick 6 to 10 "

Small, thin fish 5 to 8 "

Thick fish 12 to 15 Chops, broiled in paper 8 to 10 "

Chickens 20 "

FIRST LESSON IN DOUGH. Thus far in our lessons we have learned about only two ways of cooking the various grains which form so large and so important a part of our diet, namely, that of steaming the whole or broken grains, making a form of mush; and that of boiling them in a large quantity of liquid, making gruels. rye, corn, buckwheat, and some other grains

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11(3 are ground coarse, and or tine, and flour; and in these coarse or fine forms they are used in a great variety of ways, but always with water or some other liquid, for tlie same reason that we learned about in makino: mush. These mixtures of moistened meal or flour are called doughs if the mass is only slightly moistened, and hatters if enough is used to make a mixture that will pour, or that can be beaten.

is from a word meaning *' to wet or moisten; "

and hatter is from a word meaning " to Other ingredients are added to change and improve the texture and flavor, and mixtures are in a great variety of ways,— boiling, steaming, baking, and frying. They may all be classed under the general names of breads, pastry, and puddings, and in one form or another are probably used in every family at every meal. When properly combined and prepared they afford cheap, wholesome, and palatable forms of But their proper combinations involve so much knowledge of the principles of chemistry as applied to cookery, that we have purposely left the study of them till you shall have become familiar with some of the simpler forms of or meal, if merely wet, and then heated or cooked, will be dry, tough, and compact, and when eaten it will be difficult for the digestive fluids to penetrate the mass.

digestible, doughs and batters must be light and porous.

are various ways of making them so.

For the present we shall consider only one of these ways, as illustrated in our receipt for suet pudding, and that is by the use of baking-powder.

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LESSON X.— BAKING-POWDER.

llaking-powder is a mixture of an acid salt (cream of tartar) and a carbonate of an alkali (soda), — substances which do not act upon each other when dry.

We will put a teaspoonful of baking-powder in two tablespoonfids of water and see what happens. A chemical action takes place, by which carbonic acid gas is liberated. This gas, as it tries to escape, fills the liquid, and causes effervescence.

Soon the gas disappears and the liquid is still, and is neither acid nor alkaline, because the soda and cream of tartar have neutralized each other. But if there had been too much soda in the baking-powder the liquid would liave had an alkaline taste, and if too mucli acid, an acid taste.

On account of the difficulty of measuring in the kitchen these two substances in the correct proportion, some manufacturers have mixed them by weight for us and called them baking-powders. And until you have learned more about cooking, it wdll be safest to use soda and cream of tartar in the form of baking-powder. Now in making our pudding, if we put baking-powder in the flour, and mix it thoroughly, so that every particle of flour will liave its share of the powder, wlien the flour is wet and made into dough carbonic acid gas will be liberated and try to escape, as it did from water; but on account of the sticky and elastic nature of the gluten in the wheat flour, the gas cannot escape so readily, but stretch and expand the dough and make it full of bubbles or air cells. Then, if the dough be cooked quickly, the gas escapes, the grains will be ruptured by the combined effect of heat and moisture, the glutinous walls of the air cells will be hardened, and we shall have a light, porous loaf of pudding.

Loaf is from the word Idifian, " to raise, to lift up.**

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receipt also shows ns how dough mny be made more tender by the use of fat or sliortening.

Suet is one form of fat.

Tt is in doughs or mixtures to make them tender. It is a wholesome and economical of particularly for winter diet.

By adding different flavoring ingredients, such as ginger, molasses, nutmeg, or fruit, we may make a variety of puddings with one formula. to the Teacher.

Broiling is an important lesson, and follows the lesson on Invalid Cookery, as it is the most wholesome way of cooking meat for invalids. It will be impossible to give the pupils a lesson in roasting meat, either before the fire or in a hot oven; but by a thorough explanation of the action of heat in broiling the principles of roasting may be made clear. See " Boston Cook Book," pages 13, 14, 20, 21, 220-223, 233, 239, 24G, 256, 257, 261, 263. As the proper making of flour or dough mixtures is one of the most difficult forms of cooking, do not attempt to crowd much of it into one lesson. The action of bakingpowder in the suet pudding, briefly explained, is enough for the first lesson.

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BECEIPTS FOR LE«8()N K.

r.-GCEIPTS FOR LESSON Wipe, trim supertluoub fat and remove boue.

Grease the gridiron with some of the fat.

Broil over a clear fire, turning eveiy ten seconds. or 4 m.

if liked rare: longer, if Wdll done. Serve on a hot platter, and and if desired.

Chop.

{Pan Broiled.) Wipe, remove the pink skin and extra fat.

a frying-pan hissing hot, without any fat; put in the ch.ops and m., turn and sear the tlien cook more slowly until done,— 5 m., if liked rare. Stand them up on the fat edge to brown the fat, without over-cooking the nearly done sprinkle a little salt on each side. Drain on paper and serve very hot, on a hot dish, without a drop of grease. Broiled Meat Chop tough, raw, lean beef quite salt, pepper, and a few drops of onion juice. ]\lake it flat and broil on a hot frying-pan. Spread with a little butter and serve very hot.

Plain Suet Pudding. 1 pt. flour. 1 tsp. baking powder, 1 ssp.

2 oz. bocf suet (4 thsp whrn cliopped). -.vatcr to make a soft dou(;li. Mix the baking-powder, and snlt; add the chopped suet and mix it Add the

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gradually to form a Grease a mould or several cups, fill to within an inch of the top, and cover v/ith greased paper. Put them into a kettle of boiling water enough to come half way up the mould. the kettle and steam 2 h. if in a mould, and h.

if in cups.

Serve on a hot platter, and eat with hot gravy or a sweet sauce. Ginger Suet Pudding. Add to the plain suet pudding i^ molasses and ^ tbsp. ground ginger. Serve with lemon sauce. Fruit Suet Pudding. Make the same as for plain suet pudding, adding to the dry ingredients: — % c. currants. raiijins.

2 sq.

in. citron, sliced. % spk. nutmeg.

Boil 2 to 3 h.

2 c. hot water. 3 level tbsp. cornstarch. Grated rind and juice of 1 lemon.

1 tbsp. butter. Mix the sugar and cornstarch thoroughly; add the boiliiig or m., stirring often, add the lemon rind aud juice, and the Stir until the butter is melted, and serve at If the water away and the sauce become too thick, add more hot of the consistency.

By mixing the cornstarch sugar, the boiling water may be poured directly upon it without making it lumpy.

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X.— SUET, CUK RANTS, AND RAISINS. 121 To Chop Suet.

Cut into small pieces, remove the membranes, shave each piece in thin slices, and chop on a board. Or, if a quantity is to be prepared, sprinkle the flour, and chop them in a tray in a cold room. prevent the suet becoming soft and sticky.

To Clean Currants. Put them m a squash strainer, and sprinkle thickly witli flour. Rub them well until they are separated, and the flour, grit, and fine stems have passed through the strainer.

Then place the strainer and currants in a pan of water and wash Lift the strainer and currants together, and change tlie water and wash again until the water is clear.

Drain between towels, tlien pick over carefully and dry tliem in a sunny or between towels, but do not harden them by putting To StOXE IiAISINS.

boiliiiLC a few at a When cool enough to handle, drain and rub each raisin between the thumb and finger till the seeds come out clean, then cut or tear apart, or chop if wanted very

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Questions on Lesson X. L What is the meaning of * broil " ?

2. How does the degree of heat in compare other forms of cooking ?

3. How do we avoid burning food when broiling it ? 4. How should meat be cut, and what kinds of meat are suitable for broiling ?

6. What kind of a is needed in broiling ?

6. Why should the oven damper be open during broiling ?

7. Why do we grease the gridiron ?

8. How do you place the meat in the broiler ?

9. Do we hold the meat over the or in the flame near the coals ?

10. Why not cook the meat wholly on one side before turning it ?

14, What is pan broiling ? two ways of we learned ?

are the colled when ground? Are there any other kinds of flour beside that made from ?

Why do we whether whole or ground, in water ?

What is dough ?

AVhat is a batter ?

In what forms are and meal cooked ?

is the easiest way to make dough light ? What is baking-powder ? What is suet ? How do you prepare raisins, currants, and suet for cooking?

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STEWS.

In the third and last way which we are to learn about of in the object is to have the nutriment partly in the meat and partly in the water. We use a small quantity of water,— less than in making soups,— and cook at a moderate heat for a long time. mode of is stewing.

The word means a slow, moist, gentle heat, — a sort of sweating.

As some of the nutriment is in the meat we do not cut it as small as for soups, but into pieces convenient for serving.

We put the bones, gristly portions, and the poorer parts of tlie lean meat into cold water. draws out enough nutriment to enrich the broth. boils we add the tender portions, that juices may be kept in them. By this slow, steady simmering, rather than by fierce boiling, the fibres are ened, and the coarsest and cheapest kinds of meat are made tender and nutritious. Any meat that is quite juicy and not very tough may be first browned on the outside in the juices, and improve the flavor; but if you have any cold pieces of roast beef or steak, these may be used and will have the same effect.

Some proteids are soluble in vegetable acids, acetic acid, lemon etc., so if coarse, tough pieces of meat are soaked awhile in vinegar, the fibres will be softened and the meat made more

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Pieces containing much gristle should be put cohl Cheap pieces of meat from tlie upper part of the shin, the aitch bone, the flank, the neck, and shoulder, are suitable for stews. Fowls, tough game, the tougher parts of mutton, land), or veal, any meats which have been previously cooked, and any kind of large white fish may be stewed. that has some bone and fat makes a richer stew.

A great variety of economical, wdiolesome, and palatable dishes may be prepared as stews, and are many names given to this form of cooking. A stew usually has vegetables and dumplings cooked with the meat.

A haricot of mutton or any other meat is a stew with the meat and vegetables cut fine, — into small bits, the size of a haricot bean. A ragout is a stew highly flavored with wine. A salmi is a stew of game. A clioivder is a stew of fish. A fricassee is a form of stewing where the meat is fried or browned in fat, either or after stewin£r, and is usually served without vegetables. A pot pie is a stew with the dough put on as a crust instead of in the form of dumplings. Braising is a of stewing usually done in a covered pan in the oven. The slow, uniform heat from the confined hot air in the oven gives a richer, stronger flavor than that obtained by stewing over the The calfs heart as cooked fifth lesson was really a form of braising.

Onions, carrots, turnips, and potatoes are often used in a stew.

Onions may be put in with the meat, but the vesfetables be cut small, and added

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LESSON XL— DUMPLINGS. about half an hour before the stew is done. Tiie kettle should be drawn forward, that the water may boil, not sinnner, while the are not harm the meat as it would if boiled rapidly at Eemove the bones and fat before adding the vegetables. A dumpling is a ball or of dropped or dumped the There should be only liquid enough to come nearly to the top of the meat and vegetables, that the dumplings may rest on them and not sink the The steam from the savory broth will cook the dumplings and impart a cicher obtained when they are cooked in a steamer over the stew. Cover the kettle closely, as soon as the dumplings are in, and let the stew steadily ten minutes, without lifting the at dumplings are another form of dough made on principle as the pudding in the last lesson. As they are to be eaten with meat they require no shortening. The same dough may be cut into small cakes and baked as biscuit. In this, as well as iu other lessons where is some time between the first and last steps in the preparation of a it will be well to give the class practice in sharpening the knives, polishing the tins, etc.

All this work has to be done, and must be taught.

Do not feel all the time must be spent iu cooking. See " Lostou Cook Book/' page

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Stew.

yi lb. beef. y^ onion.

% c. turnip, cut in half-inch dice. ]^ c. carrot, diced. Salt and pepper. "Water to cover. Wipe the meat, cut it into small pieces, and remove all the crumbly bones.

Put the larger bones and tough meat the kettle and Melt the fat in a frying-pan, dredge the tender meat with salt, pepper, and flour, and brown it in the hot fat. Brown the sliced onions also, then put the meat and onions the Add to to h., or till the is Half an hour before serving remove the fat and bones, and add the other vegetables. Pare the potatoes, cut them into quarters, parboil them 5 m., then add them to the stew. Cook 20 m.

When ready to serve, skim out the meat and potatoes, put them on a dish, thicken the gravy if needed, add more seasoning, and yi c. of strained tomato if desired. Pour the gravy over the meat. Dumplings.

1 pt. flour. 2 tsp. baking-powder. Yz tsp. salt. 1 scant c. milk. Mix the dry ingredients, stir in the milk gradually to make a soft dough. Drop quickly by the spoonful into the boiling stew, letting them rest on the meat and potatoes.

Cover closely to keep in the steam, and cook just 10 m., without lifting? the cover. Serve at once.

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RECEIPTS FOK LESSON 1-9 Biscuit.

Make the same as for dumplings, and if liked shorter rub y^ tbsp.

of lard or dripping the Mix just as soil as can be handled easily, turn the dough out on a floured board, pat it down with the roller until ^ Cut in rounds and bake in a very hot oven. Baked Apple-Sauce. Fill a deep pudding-dish with apples, quartered, pared, and cored.

For 1 qt. of apples allow yi, c. of sugar and y^ c. of water.

Bake, closely covered, in a very moderate oven several hours, or till dark-red. Stewed Prunes. Wash carefully, and if liard and dry soak h. before Put them in a granite pan and cover with closely covered, until swollen and tender.

Add 1 tbsp. of sugar for pt. of prunes, cook 5 m. longer, and set away to cool. Questions on Lesson XI, is the most economical way of cooking meat ? 2. What is stewing ?

3. How do we prepare the meat for stewing ? parts of meat are put into boiling water ? 5. What into cold water, and wliy ?

Can a stew be made of steak or roast beef 7. How may we make tough moat tender before stewing it ?

n, What kinds of meat are suitable for a stew ?

What is a haricot; a ragout; a salmi; a ciiowder; a fricassee; a pot pie ?

What besides meat do we put into a stew ?

What are dumplings, and how do you make them ?

What are the important points to remember iu dumplings ?

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FIRST LESSON IN BATTERS. Batters are thin mixtures of flour and liquid made in the proportion of one scant measure of liquid to one full measure of If merely mixed and slowly they would be hard and compact. But they are made light by the admixture of air or gas and by quick cooking before the air has a chance to escape. Air at 70** expands to about tln-ee times its volume when exposed to the temperature of a hot oven. So, as the mixture heats in cooking, the expansion of the air in the batter makes it light and porous. We entangle air in batters by beating the mixture as in whole-wheat gems; by beating air into eggs, and using the beaten eggs in the mixture, as in pop-overs; and by the air or gas obtained by the union of an acid witli an alkaline carbonate, as use of baking-powder in the griddle Sometime?; we may use newly fallen snow.

The expansion of tlin snow as it is changed to water, and tlien to steam, lightens the batter, if used quickly. As it is important tliat batters be leaked at once before the gas escapes, it is always well to see is in the proper condition, and to liave the pans and ingredients ready before you begin to put the materials together, that there may be no needless delay.

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UOSTOX SCHOOL KITCHEN TEXT-BOOK. The general rule for mixing all batters is to mix salt and baking-powder (if that is to l»e used) the flour, beat the eggs, add half the lic^uid to the beaten eggs, and gradually the then add the remainder of all thoroughly, and bake quickly. When the expression " beat the eggs se[)arately " occurs in a receipt it means beat the yolks and whites separately. illustrates two of tlie ways of mixing, namely, stirring and beating. Also the simplest way of cooking in hot fat. Stirring.

We simply to blend or mix two or more materials. In mixing dry materials, stir or move the spoon round and round in the materials till you cannot tell one from another.

In mixing dry materials with liquids, add the liquid gradually, and stir slowly at first to avoid spattering. Be sure that the bowl of the spoon — not the edge nor the tip merely — touches the bottom and sides of the bowL This is mashing as well as stirring, and the mixture soon becomes a perfectly smooth, add more till you have the desired consistency. We and together for a thickening, and we stir flour and butter and milk for a sauce, but when we wish to add air to the mixture, we teat. Beating, Tip the bowl slightly, and hold the spoon so that the edge scrapes the bowl, and bring it up through the mixture, and over with a long quick stroke to the opposite side; under and up through again, lifting the spoon out of the mass, cutting clear through, and scraping from the bottom at stroke.

We beat eggs and batters and doughs.

The albumen of the efrirs and the gluten of the flour, owing to thei»

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XII. — BEATIXG.

viscidity or glutiuous properties, catch the air aud hold it in the form of bubbles, something as we make soap bubbles by blowing air soapy water.

The faster we beat, and the more we bring the material up from the bowl into the air, the more bubbles we have; but one stirring motion will break them. So in any mixture where we wish to obtain all the air possible we must be careful to beat and not to stir. Tliin batters, like gems made without eggs, and popovers should be beaten vigorously just baking.

Batters require to be baked in a hot oven, but if it be too hot, the sudden expansion of the air bursts the bubbles, and the mixture falls. All the mixtures we are to make to-day are cooked in iron or tin, and we grease the dishes to keep the mixture from sticking. The fat on the dish heats quickly, aud so helps to cook the outside of the mixture, and gives a flavor and texture crust different from those of the inside; and the greater heat of the fat on the hot -iriddle £!'ives a crust different that obtained by baking in the oven. There the crust that comes in contact the greased pan is unlike the top crust which had no fat in contact with it, and all these crusts are unlike that of the steamed pudding, because they have been subjected to gTcater The brown color and the of crusts are probably caused by the change of some dextrine.

Cooking on a greased griddle is a two-sided baking, •— first on one side, then turning and bakinc; the other It is one form of cooking with hot fat, and from carelessness, too much fat is often used. It is called frying; but true frying is immersion m hot fat.

A " well

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gi-eased gridclle or pan " is one greased uniformly, — not a daub here and there, nor masses of grease in the corners, but just a thin coating of fat laid uniformly over the entire surface.

Any more fat than enough to prevent the food from sticking is unnecessary, and is absorbed by the food, making it unwholesome. Very thin batters, or those containing eggs and sugar, require more fat than other kinds; but stiff douglis like pastry and plain cookies often need none. to the Teacher.

In on batters and doughs the general principles should be clearly explained, for these are really the most intricate forms of cooking. Much depends upon the heat of the and experience is the best teacher in determining See "Baking," page 153. The quality of materials will vary, and though definite proportions are given in many receipts, the teacher must use judgment, and change them if See "Bostur Cook Book," pages 80- 1 07

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KECEIPTS FUK LESSON Griddle Cakes.

1 c. flour.

1 ssp.

1 tsp. baking-powder. c. sweet milk (scant). 1 tsp. melted butter. Sift flour, baking-powder, and salt together. Add tKe milk, using enough to make a batter about like thick The amount will vary with the quality of the flour, and the surest way is to fry a spoonful, and add if the batter be too thick to run easily on the griddle, and more flour if they spread too much or will not hold sliape in turning. Add the butter last.

Pour from the end of a large spoon on a hot, wellgreased griddle.

When one side is full of bubbles turn the cakes over and brown the other side until it stops puffing.

One egg may be used, but it is not necessary. sour milk, use Yt, tsp. soda and omit the baking-powder, and with sour cream, omit the butter. Half flour and fine white corn meal, or whole-wheat flour may be Whole-wheat or Graham Gems. yi c. Graham flour. H c. milk or water. y2 ssp.

Mix salt with flour, a<ld liquid gradually till smooth. thorouglily.

Drop by spoonfuls on a hot, greased griddle, or bake in hissing hot, buttered gempans, 30 na.

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BOSTON SCHOOL KITCIIKN TEXT-BOOK. Pop-overs.

e. milk.

1 ssp.

e'^g.

Mix the the flour, add hcalf of the slowly, and when a smooth is formed, add the remainder and the eg^^ beaten Beat well filling the pans.

in hot, buttered gempans, or earthen cups, in a quick oven half an hour, or until the puffs are brown and well popped over. Snow Pancakes.

^ 1 ssp.

1 hp. tbsp. snow. Mix as Graham gems, and after beating w^ell, fold in the snow (which must be freshly fallen). griddle cakes, and when done spread them with sugar or jam and roll them over and over. Questions on Lesson XII. What are hatters ?

Why should batters be light and porous ?

How does ail a batter ?

How are pop-overs made light ? What do we use in the griddle cakes to make them rise ? Why should batters be cooked soon after they are mixed ? What is the proportion of flour and liquid for a batter ? What is the difference between stirring and beating ? How do you mix a batter ? 10. When do we stir, and when do we beat, a mixture ? 11. Why do we grease a dish in a batter is to be What causes the differences in crusts of anything cooked on a griddle, in the oven, and by steam ?

13. How many of griddle cakes may be made ?

14. How could you vary the popovers ?

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THICKER BATTERS, MUFFINS, AND DOUGHNUTS; ROLLING AND FRYING. are several degrees of thickness in batters.

Thin batters are about the consistency of thin cream; thick batters are like thick cream; still thicker batters are stiff enough to keep their shape when poured from a spoon.

Any batter is a pour batter it is made so stiff that it breaks in the pouring and drops from the Then we call it a drop batter. So long as it is soft enough to be beaten it is a batter, but when a spoon can no longer be made to go through it easily, with a beating motion, it is a dough.

Doughs may be of any thickness, from " just stiff enough to be shaped," or " as soft as can be handled easily," to those that are so that they may be rolled as a wafer.

It is to become familiar with the proper consistency of batters and doughs by learning these descriptions, than to trust to such phrases as these,— " stiff as pound cake," "solt as ginger-bread," etc., which one often hears. Muffin mixtures are thicker the batters we learned to make in Lesson XII.

The general proportion is one scant measure of liquid to two full measures of The proportions will vary somewhat according to the thickness of the liquid— cream, or the thickening quality of the or

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BOSTON SCHOOL KITCHKX TKXT-lJOOIv. This lesson shows us another way oi' ohUiiniu;^caiboiiic acid gas to lighten batter, namely, by tlie union of.soda with molasses. Old-fashioned molasses (not syrup) contains acetic acid, and when it is mixed properly with carbonic gas is liberated, and the is neutralized.

Soda may also be neutralized by lactic in sour milk.

In using soda with any acid, care must be taken to use the correct proportion, so that no alkali may be left, as any excess of alkali hinders digestion. As the amount of acid in sour milk varies, difficult to know how much soda to use.

Sour milk is best when it sours quickly and becomes thick and solid. Then the proportion is even tsp. of soda to pt.

of When the milk is so old that it becomes watery and separates, or has a mouldy scum on the surface, it is unfit to use.

In winter, milk grows bitter before it sours, and often tastes sour but is not thick. it may be used as if it were sweet milk, with baking-powder, or in gingerbread or brown bread where you have molasses to complete the acidity.

Some people dissolve the soda in water, but as some of the gas escapes as soon as the soda is wet, a better way is to mix the soda with the flour, or other dry ingredients.

Soda becomes lumpy in keeping, and should always be finely pulverized it is measured, and then sifted through a fine wire strainer, and thoroughly mixed with the Then when the liquid is added, the chemical action takes place in the dough, and none gas is lost, provided the mixture be Cream of tartar, made from the crystals which collect

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t> XIII. — SODA ANr> ACIDS. in wine casks, is Uie most couvenieiit to use \vith; for it unites with soda only when heated, and the IS therefore is not all liberated until the mixture is in the oven.

Unless you have pure cream of tartar, it is safer to use a reliable baking-powder. The proportion of soda and acids is as follows: — • tsp.

soda and 2 slightly rounding tsp. cream of tartar for qt. of flour.

1 level tsp. baking-powder for eacli cup of flour. 1 level tsp. soda to 1 pt. of thick sour milk. 1 level tsp. soda to 1 c. of molasses for batters. yi tsp. soda to 1 c. of molasses for stiff doughs. In any receipt where soda is to be used with cream of tartar yon may substitute baking-powder, in tlie proof one teaspoonful of baking-powder to each cup of flour or meal. Where only a small amount of carbonic gas is desired, it is safer to use baking-powder, as it is more accurately measured than fractions of a spoonful of soda and cream of tartar. In preparing all of batters and doughs, which are made liirht with soda and an acid, mix the dry ingredients in one bowl; then mix the liquids with the beaten eggs, stir this quickly into the dry mixture; add the butter, melted, and when are thoroughly mixed, bake or fry immediately. ROLLING.

Soft doughs which are to be cut into shapes should be mixed as soft as can be handled easily, then tossed out liglitly on the floured board until they are well floured, patted the rolling-pin half an then cut with a floured, sharp-edged cutter.

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Stiff douglis which are rolled very cookies, etc., require about four measures of Hour to one of liquid.

Koll only a small portion at a time, and roll with a light quick stroke, uot bearing down hard enough to make the dough stick. Cut the shapes close together and put the scraps with another portion, knead i:hem slightly, just enough to make a smooth mass, then roll In rolling any soft dough, use enough to prevent sticking, but no and be sure the does not stick.

it has adhered to the board, always scrape it off before adding more flour. Flour the roller, and keep that and the board free from lumps of dough. FRYING.

Jurying is cooking in hot fat.

To be done properly there should be fat enough to float the articles cooked, or in some instances to cover them. Lard and dripping may be used, and as they often contain water tliey should be heated until all the water is evaporated.

So long as there is water in them they can be made no hotter than bubble and sputter until the water has all evaporated. It is useless to attempt to cook anything in the fat it is still.

Clear fat may be made very hot, but for cooking purposes it is never boiling hot, as some receipts indicate, as it would burn before it reached that point. it smokes in the centre as w^ell as on the edge it is about 385°, and is hot enough for the quickest kind of frying. For flour mixtures like the doughnuts we are to make to-day, it is better to test the heat w4th a bit of the mixture.

It should rise at once surface, swell, and

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XIII. — FRYING. 14^ begin to brown on the under side. The hot fat hardens the gluten in the dough, and forms a crust which the fat cannot penetrate; but fat be not hot enough, the dough will soak the fat and the cakes will be greasy. If too great a proportion of soda be used, more than can be neutralized, doughnuts will soak the fat.

It is not extravagant to use eggs in doughnuts, as the albumen in the eggs hardens quickly, and helps to keep out the fat, and thus makes them more wholesome. Drop or muffins, are mixed soft, and dropped from a spoon the shape selves in cooking. They will also turn over when half done.

Doughnuts are mixed stiff, rolled and cut into different shapes, and must be turned over in the fat. After every frying, as soon as the fat is slightlj^ cooled, strain it through a fine cloth into a pail.

Never set it away to harden in the frying straining it, for the or crumbs which settle on the bottom will burn easily when it is heated again, and will adhere to anything that may be fried in it.

to the Teacher. For further information see " Boston Cook Book," pages 14-17, 80-82, 102; Williams's "Chemistry of Cookery," pages 84-110.

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BOSTON SC'HOOL KITCIJEN TEXT-BOOK. General Directions. Have the pans ready and greased, if necessary, the fire in good condition, and ingredients at hand before you begin to put together.

By measuring dry first, then the liquid, one cup will do for all, without washing.

Beat the eggs in a small bowl, and use some of the liquid (milk or water) to rinse the egg from the bowl.

Measure accurately, and use every grain of dry material and every drop of liquid. Scrape all the dough from the bowl, but never scrape the dough from the knife on the edge of the pan. Put it into the spoon, and then from the spoon corner of the pan.

Fill the mixing bowl with cold water if not ready to w^ash it immediately, but if an egg-beater be used, wipe it at once w4th a damp cloth and then with a dry one. Corn Cake.

sweet milk; if sour milk be used, omit the cream of tartar.

1 egg.

1 tbsp. butter or dripping. j^ fine yellow com meal. % e. sugar.

y2 t.sp.

1 tsp. cream of tartar.* •^ tsp. soda (mashed hue). Mix the dry ingredients in the given.

Add the milk with the egg (well beaten), and the miilted butter last. Beat well and bake in muftinpans, or a shallow }>an in a liot oven about 20 m. Tiiis cake is very good without the egg, and when it is to b? eaten with meat the egg is unnecessary; but when this is the most substantial part of the meal, the egg should be used.

1 Use 2 tsp. baking powder in place of soda and cream of tartar if preferred.

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Eye Muffins.

1 c. rye meal (sifted).

c. white flour. ^ tsp. salt.

2 tsp. baking-powder. 1 pgge. milk.

^lix the dry ingredients Beat the Qg^ add the milk, and stir quickly the dry mixture, in hot gem pans, 25 m. • Ginger-bread.

yi c. molasses Yi tbsp. ginger X tsp.

y^ tsp. soda.

1 tbsp. dripping. % c. flour.

Sift the ginger, salt, and soda into the molasses, add the dripping softened; beat well, add the boiling water and flour.

Beat thoroughly and bake in a shallow pan in a hot oven about 20 m. Soft Molasses Cookies. y^ c. molasses.

}i tsp.

^ tbsp. ginger. ]4. tsp. soda.

1 tbsp. warm water. Yc. dripping, softenedFlour to mix soft enough to be rolled.

PtoU out yi inch thick, cut with a small round cutter, and bake about 10 m. Handle as little as possible, and do not use much flour. These may be made into balls, and placed some distance apart on a greased tin, then flattened the bottom of a round tin box.

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BOSTON SrilOOL KITCHEN TEXT-BOOK. Ckisps.

% c. cream.

spk. salt.

^ c. fine granulated wheat flour, or enough to mak;e a stiir douirh.

Mix quite stiff, koead well, roll out thin as a wafer, cut with a small round cutter, and bake on uugrea.^ed tins in a very hot oven. Fried Rye Muffins. ^ c. rye meal.

^ c. flour.

yi tsp. soda (mashed 1 tsp. cream of tartar.^ 1 ssp.

Mix the dry ingredients the Qg^, add the milk, stir this into the dry mixture. Take up yi tbsp. on the end of a spoon, and with a knife scrape it into the hot fat.

until the muffins will not stick when tried with a fork. Doughnuts.

1 pt.

% y^ tsp.

y^ tsp. soda (mashed fine). 1 tsp. cream of tartar. ^ ^ ssp. cinnamon.

}^ to Ji^ c. milk.

1 egg.

1 tsp. butter (melted). Mix in the order given, add 5^ c. of milk to tlie beaten egg, and use enough more milk to make the dough as soft as can be handled. Take a small portion at a time, roll out Yz inch thick, and cut with a ring cutter. Put the scraps with another portion and roll again. all are rolled, fry in deep hot fat. Turn when brown, and when done drain on paper or in a colander. 1 Use 2 tsp. baking powder if preferred.

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on Lesson XIII. What is the consistency of a tliin batter ? are some of the terms used to designate the thickness of batters ? What is the proportion of flour and in muffin mixtures ?

In how many ways may we use in and obtain carbonic acid gas ? How much shoukl be pt.

of sour ?

6. How much tsp.

of cream of tartar ? 7. How much with c. of molasses ?

"Why is it l)etter to mix the soda with the flour rather than to dissolve it ?

Why be finely pulverized ?

What is cooking soda ? What is cream of tartar ?

the proportion of baking-powder to one cup of How would you roll doughs ?

What is frying ? What kinds of fat may be used? How may you tell when fat is hot enough for frying ?

Why be drained ?

The combined amount of the old-style measurement of one level teaspoon of soda and two rounded teaspoons of cream of tartar, and the fraction of cornstarch or flour which is a ingredient of pure baking [)owder, Mould be from four to teaspoons.

is the average amount for one quart of fur biscuits, making the amount for one cup of flour a trifle more than one level teaspoon. Mixtures that are rich in butter require a trifle more, as it is harder for the gas to lift up a dough heavy with fat; and those tl)at to help make light, require slightly less than this proportion. Use always as little as will make the dough light, and as flours vary and baking powders vary, the right amount must often be determined by experience. Too much baking powder gives a salty taste, causes doughnuts to soak fat and makes cake too porous.

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Bread is a form of food made from tlie meal or of certain grains. The word is derived from the verb "to bray or pound," expressive of the old method of preparing the Bread is therefore made of something brayed, as brayed or corn.

The brayed is moistened and into dough; various substances are used to raise the dough, and the raised mass is stiffened by the heat in cooking, and thus lield in shape, and becomes a loaf. Bread is made principally from wheat flour, because wheat is the only grain which contains the proportion of gluten essential to the making of light, spongy Eye alone makes a moist, sticky Corn meal alone makes too dry and crumbly a loaf, but eitlier of these grains may be used to advantaii;e w^ith wheat. The gluten of wheat is a tough, gray, elastic substance, consisting chiefly of vegetable fibrin.

It swell to four or times its original bulk.

also contains a large amount of starcli, and more mineral matter than any other grain. the whole of the nutritious part is used, wheat is the most useful food we have, but fine white flour contains only a portion of the desirable elements. Bread is sometimes made by using soda and an to make the dough light; but these mixtures are usually

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in small foriiis, and biscuit, muffins, etc.

In all these methods there is no chemical change Hour; the dough is simply made light by the gas from the soda.

But the perfect loaf of light, spongy bread is made by a process quite unlike anything we studied about, and that is, by the addition of a ferment which causes chemical changes in the flour. A ferment is some albuminous substance in a state of change or decomposition, and when introduced under proper conditions into any other albuminous substance, in however minute a quantity, causes a change or fermentation in the whole mass. The germs of tliese ferments are always present in the air, and when any substances are rich in starch, and gluten are exposed to air, warmth, and moisture, these ferments cause a change by which new compounds are formed. There are several kinds of fermentation. Lactic fermentation is the change in milk when it sours.

Alcoholic fermentation is the change in fruit juices wlien preserves ferment, or when wine is made from grape-juice, cider apple-juice, and beer fiom Acetic fermentation is caused by allowing alcoholic fermentation to go on too long, or in too warm a as when cider changes to vinegar. In lactic and acetic fermentation, a sour taste is developed; but in alcoholic fermentation, if not carried too far, there is no unpleasant taste, since the acid produced is carbonic acid gas, which goes off into the air; and as a large amount of carbonic acid gas is formed, this kind of fermentation is most suitable for bread making; the

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XIV. — YEAST.

ol)ject being not to produce alcohol, but to puff up the dou^h and make the bread light. Wheat flour contains starch and gluten, and a ferment called diastase, and if moistened and kept warm it would in time change, or ferment; but wlien this change takes place slowly the dough will be sour. This change may be hastened by the addition of a ferment or some albuminous substance which has already begun to change, and which will leave no unpleasant taste. The ferment commonly used is yeast.

in its natural state, when viewed under the microscope is found to be a plant or germ of the fungus tribe, of which mould, mildew, etc., are familiar forms.

It is one of the simplest and smallest forms of vegeEach little cell has an albuminous skin or membrane, and contains liquid or sap. cells are found in fruit juices and sprouting grains, and they bud off from each other, and expand rapidly when they are exposed to air and warmth, and in this change or growth they decompose the But they can be made to grow even more rapidly, and this is what happens when yeast, which is made from sprouting grains, is added to anything containing or starch and gluten are moistened and for these ferment germs or yeast cells to grow for a while; then the fermentation is checked, and they are prepared in various ways for keeping, and sold under the forms of dry, liquid, and compressed But the of the cells is not destroyed, and will grow again when exposed to warmth and moisture, and given food to live upon; the same as other forms of vegetable life, after being kept for a time, will grow when planted in proper soil.

Tlie temperature of boiling water will

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B\/STOX SCHOOL KITCHEN TP: XT-BOOK.

kill the yeast plant, and so we must be careful, in using to the proper In making bread, we put yeast with the flour, moisten it, keep it warm, and we have just the food and conditions necessary to waken the yeast plant The cells begin to grow in the dough, and in thus growing they cause a change in the The diastase ferments and causes some of the starch to change into a kind of sugar; the sugar changes into carbonic gas and alcohol.

In converting the starch sugar in the dough, there is no change evident eye, but as soon as the sugar is changed to carbonic acid gas and alcohol, large bubbles of gas appear. The gas, being lighter than the dough, rises, and in its efforts to escape puffs up the gluten, and as the gluten is veiy elastic it can stretch to several times its original "bulk.

It is on account of the peculiar tenacity or power of the wheat gluten to hold the gas that wheat flour makes the lightest bread. The gas fills the dough with minute air cells, which— if the yeast have uniformly mixed the flour — make it and spongy.

When this expansion has reached the desired limit,— is, before the alcoholic fermentation has changed to the acetic and soured the dougli, or the tough, glutinous walls of the air cells are broken, making large, unequal holes,— we check the fermentation by baking the in a hot The alcohol escapes the oven, the starch is swollen and ruptured, and absorbs water, some of the starch is changed to gum and forms the crust, which by the intense heat assumes a brown color.

In yeast bread the chemical change in some is similar to the change which takes in

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LESSON XIV.— BAKING.

starch during digestion, namely, its conversion into sugar. This gives a sweet, nutty flavor and a light, spongy texture, very different from those of soda It is, when properly made and baked, usually considered the most wholesome form of bread. THE HEAT FOR BAKING.

The of the oven for baking is a very difficult matter for a beginner to determine. There are no rules that can be strictly followed in case.

Testing the heat by a thermometer is not always practicable.

Testing by the length of time one can bear the hand in the oven will vary with every hand that tries it. Much depends upon the construction stove, the condition of the fire, and the nature You may learn to judge of the oven in this stove, but your stove at home may be different, and rules will not apply to both.

Experience is the best teacher, and by care in observing and comparing results, much may be learned. Study carefully your own stove, and remember which kinds of fuel give a quick, flashing fire, and which a steady, longcontinued heat.

Observe the amount of fuel needed to produce greater or less heat in tlie oven.

Learn how to increase the heat quickly or gradually, or to diminish it as the case may require. Also liow to detect the difference between a tliat is bright red on top but all ashes underneath, and one that is a solid bed of glowing Test the oven by opening the door quickly, and notice how the heat puffs out into your lace, or see how long you can keep your hand in the oven. Compare the heat when there is a quick, Ijlazing

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and all the draughts are open, with that when there is a large body of fire and the dampers are closed, and still again with that when is but In way make your own standard of a very hot, a hot and a moderate oven.

The general rules are as follows: — Rolls, biscuit, breakfast-cakes, puff paste, game, and of meat, require a very hot oven, and quick baking,— half an hour or less.

Have a bright fresh fire of clear glowing all through.

Large pieces of meat, poultry, etc., require a verij hot oven at After or ten minutes check the sufficient body to the fire to last the required time without replenishing, or if that be impossible, add a little fuel often that the heat may be kept uniform.

Bread, pastry, and fish require a hot oven.

ginger-bread, puddings, etc., a moderate oven. Flour mixtures and other things that have to rise in the oven, require heat from underneath to ^lelp in the rising, and should be placed on the bottom of the oven, with the rack underneath, if there be danger of burning. If the oven be too hot on the top they will brow^n before rising.

A pan of water on the middle rack, or a paper hood over the pan, will prevent them from browning too fast.

See page 205, Lesson XIX.

Meat requires more heat above than below, and should be placed on a rack in the pan, witli the oven rack or another pan underneath the dripping-pan to prevent burning the fat in the pan.

In some stoves the heat may be turned away from the bottom pieces of meat, scalloped dishes, and other things which require only a browning surface, may be placed on the rack near the top of the oven.

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TLME-TABLE FOR T3AKIXG. The old notion that yoii must not look at anything in the oven is erroneous, and until you have learned by experience how to regulate the fire and oven, it is better to look at tilings as tliey are baking, and turn and watch till you are sure they can be left without further But look for only an instant at a Cultivate the habit of opening and shutting the oven door quickly but gently.

TIME-TABLE FOR BAKING. Baking Bread, Cake, and Puddings. Loaf bread 40 to 60 m. Rolls, biscuit 10 to 20 » Graham gems "

Ginger-bread 20 to 30 "

Sponge cake 45 to 60 "

30 to 40 "

2 to 3 hrs Cookies 10 to 15 m. Bread pudding h.

Rice and tapioca "

Indian pudding 2 to "

Plum "

2 to "

Custards 15 to 20 m. Steamed brown bread 3 hrs Steamed puddings 1 to "

Pie crust about 30 m. 30 to 45 "

Baked beans 6 to 8 hrs Braised meat 3 to "

Scalloped dishes 15 to 20 m. Baking Meats. Beef, sirloin, rare, per lb. 8 to 10 m. Beef, sirloin, well done, per lb 12 to 15 "

Beef, rolled rib or rump, per lb 12 to 15 "

Beef, long or short fillet, 20 to 30 "

Mutton, rare, per lb. "

Mutton, well done, per lb "

Lamb, well done, per lb. "

Veal "

Pork '' "

Turkey, 10 lbs. wt. 3 hrs Chickens, 3 to 4 lbs. wt. 1 to li "

Goose, 8 lbs "

Tame duck 40 to CO m. Game "

30 to 40 "

Grouse "

Pigeons...... "

Small birds 15 to 20 "

Venison, per lb. "

6 to lbs. ^ long, thin fish h.

to lbs.; halibut "

Fish, small 20 to 30 ni

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lesson should be combined with the following one.

Morning classes should mix the bread and make the pastry as given in Lesson XV.

Afternoon classes bake the bread and prepare the warmed over potatoes.

Follow the same order the next week. For full information about bread and yeast, see " Boston Book,"

pages 3G-7G.

Materials and Adulterations," by Mrs. Richards, pages 150-156. "Chemistry of Cookery," by M. Williams, pages 194-210.

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BECEIPTS FOR LESSON XIV. 1 largo potato. 1 tbsp. hops (loose). 1 pt boiling water. 1 hp. tbsp. flour. 1 lip. tsp. sugar. 1 hp. tsp. % tsp. ginger. }i yeast cake or }i c. yeast. pare, and soak the Steep the ho]is in the water. Mix the flour, sugar, ginger, and in a large bowl. Grate the potato into tlie flour mixture. Let the hop water boil briskly for m., strain it over the potato, and mix If it does not thicken it over the for a few moments. If too thick add as When lukewarm or at 70° add the Rise in a warm frothy.

it down >^ h.

Bottle and keep cooL c. water or milk (lukewarm). y<2, tsp. salt. j4. tsp.

}( c. yeast or yi yeast cake dissolved in % c. water.

3 to V/z c. flour.

Put the in the mixing bowl, add the water, and when the is dissolved add c. of the flour and mix a knife.

Add more flour till stiff enough to knead. Turn it out on a floured board, and knead till it is soft and elastic and can be worked without any flour. Put it back in the bowl, a cloth and tin cover, and let it rise in a warm (80°) doul)le its bulk niglit in winter, 3 or 4 h.

in summer).

light, work it over in the bowl, doubling it over from the edges to the centre of the bowl until smooth. Let it rise a<:rain

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BOSTON SCHOOL KITCHEN TEXT-BO(HC. double its bulk, then divide into two parts, shape round or long loaves, or into biscuit. Once more let it rise, closely covered, till double its bulk. Bake in a hot (400° or 12 seconds by the hand). Bake a loaf 40 to 60 m., biscuit from 10 to 20 m. One third flour and two thirds brown may be used in the same way, but without kneading. flour means any good flour prepared from the whole grain. The Health Food Company's fine granulated wheat flour and some other brands, are improved varieties of what was formerly called Graham flour. Questions on Lesson XIV. "What is the meaning of bread ? is ?

Why the best bread?

What is ghiten ? What is fermentation ?

How is ?

How many kinds of fermentation ?

What is yeast ? What conditions are necessary to enable to grow in change takes in the is added to ?

How can we tell when dough is risen enough ?

What happens if it should rise too long ?

13. Why do we bake bread ?

require to be in a very hot oven; a hot; a moderate ?

kind of a do we need for quick baking ?

What for baking meat ? What for baking puddings ? What is pastry ?

19. How do you make pastry?

What would you do if anything baked too rapidly ? are the objections to pastry as food ?

Can it be made in a some manner ?

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THE CARE OF FOOD. Your instruction would not be complete if we omitted to tell you how to take of food, both before and after cooking, and how to prevent the waste is so often occasioned by lack of such knowledge. It is a well-known fact that all albuminous substances when exposed air soon pass into a state of decomposition, or putrefaction. ]\Iilk sours; eggs, fish, and meat putrefy; fruits and vegetables decay; fat, and oils become rancid; preserves ferment; meal and flour become musty, and bread and cake mouldy. It is therefore quite important to know how to for our food, so that it may be kept in good condition as long as possible. As it is air, moisture, and warmth that occasion the change in food, these must be excluded.

So it is well to have our store-rooms in a cool and dry part of house, and to keep many of our materials in air-tight cans or jars.

But even with all these precautions much food will be lost unless it is examined daily. Nearly all groceries, such as rice, tapioca, raisins, meal, and grains of all kinds, are best kept in widemouthed bottles or jars. These are easily cleansed, and the contents are plainly seen, and may be kept air-tight. jars or bottles are suitable for soda, cream of tartar, spices, and other articles usually purchased in small

Page 198 See this page in the book

quantities.

Air-tight tin cans are suitable for tea, coffee, crackers, etc.

Covered buckets are convenient for flour and sugar.

the jars and boxes clean on the outside, and when they are empty, or at regular intervals, cleanse the Be careful never to handle them with sticky or floured fingers.

Do not put moist articles in tin. Do not keep anything in paper bags; they break easily and give a very untidy appearance to a pantry.

Empty the bags as soon as the stores are sent in from the market. Fold the bags and put them away neatly to use for purposes.

Do not keep milk in a tin can. Pour it into a largemouthed pitcher or jar, or a shallow pan.

All dishes in which milk is kept. must be thoroughly washed first in cold water, then in hot suds and scalded with clear boiling water and dried perfectly, or the milk will sour anything that has a strong odor away or as articles absorb odors readily.

Fruit should be kept uncovered in a cool, dark place. Examine it often and remove all decaying portions. Salt fish has a disagreeable odor, and it should be cut into small portions and packed in glass jars.

Onions and other strong vegetables should be kept covered in a dark cool place, and where there are no other foods. Lemons should be put into a jar and covered with cold water, with a saucer over them to keep them under They will keep fresh and juicy for a long The water must be changed twice a week. and orange peel may be dried and grated, or put into alcohol and used for flavoring. Cranberries may also be

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LESSON XV. —CARE OF FOOD.

kept for some time, if covered with cold water. Extracts, spices, etc., should be kept air-tight that their strength be not wasted.

Meat and fish should be examined as soon as they come from the market and be wiped all over with a damp cloth.

Then put them on a plate, never in paper, in a cool dark place, not on the ice, but near it.

In warm weather examine tlie meat carefully, particularly in the folds and crevices, as sometimes there are minute eggs on it.

The marrow, or fatty substance, should be removed from the backbone in mutton and lamb; the pink skin over the fat, and the thin shiny membranes under the chops and steaks, as these spoil quickly and taint the whole piece.

Fresh vegetables should also be examined daily. Dripping and other fats should be re-melted often, as they keep better in a solid than in a broken form. Eggs should be wiped as soon as brought in, and the sliells may then be used for clearing coffee. Cooked food should not be shut up tightly when hot. Clean and scald the bread and jars every other day, and never let the crumbs and broken pieces accumulate in the jars.

Eemnants of food should never be put away on the dishes, but on small ones kept for that purpose.

They should be utilized in some way as soon as possible.

In preparing a breakfast or lunch see what use you can make of the " left overs " before you decide on using new material.

Cooked vegetables will sour quickly in hot weather, especially if seasoned w^ith butter or milk. It is better to cook in small quantities and have just enough, than to have large portions left over.

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Keep everything in a pantry absolutely; the shelves washed and wiped dry, the crumbs removed; the molasses jug outside, free from stickinesp; the lard and dripping pail free from grease.

And be sure that no rancid fat, or wormy meal, or mould, or anything objectionable be allowed to remain there. Inspect the refrigerator daily, and clean the spout and pan as well as the inside. The chapter on the Care of Food is inserted here merely as a matter of convenience. The information contained in it should be given in connection with the foods as they are used in the various lessons.

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RECEIPTS FOR LESSON XV. RECEIPTS FOR LESSON XV. Pastry.

1 hp.

c. pastry flour. 1 ssp. baking-powder. 1 ssp. salt.

1 tbsp. dripping or butter. 1 tbsp. lard.

Sift flour, salt, and baking-powder together, and rub or chop in the dripping.

Mix quite stiff with c. or more).

Turn out on a floured board, pat into a flat cake, roll out % inch thick, and spread the lard over the surface. Sprinkle with flour, fold over and over, and roll out again a long narrow strip. roll over and a jelly roll, and cut off the end as receipt makes just enough for two crusts for plates of the usual size. Divide the dough into two parts, turn each half over on the side and pat into a round shape. Then roll uniformly, keeping the shape circular till it will fit the plate.

Pies with no Under Crust. Make all fruit pies in a deep earthen dish and without an under crust.

Fill the dish with fruit, add sugar and Cut a strip of paste y^ inch v.'ide, wet tlie edge of the dish, lay the strip of paste on the wet edge, wet the paste, then cover with a piece of paste the size of the top of the dish, press the edges gently, trim and bake in a hot oven about 30 m., or until the fruit is soft Apple Pie.

Wipe and cut sour apples in quarters, remove the cores and skins, and cut each quarter in two

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]6d lengthwise. Allow 1 tbsp. sugar for an ordiuary apple, and if not juicy add ^ tbsp. water. Rhubarb Pie.

Wash and cut the stalks inch-pieces. Allow yi c. water to each c. of Pies with no Upper Crust. Line a shallow plate with the let it come ^ inch over the edge, turn the paste under to fit the plate, and make a edge by pressing it the right forefinger between the thumb and finger of the left hand; or roll the crust to fit the plate, wet the edge, and lay a narrow strip of paste on the rim. Pie.

IK c. squash. c. boiling milk. % % tsp. salt. 1 ssp. cinnamon. 1 egg.

Use a dry mealy squash, stew and sift it, then add the other materials. m., or until it puffs up all Custard Pie.

1 ssp.

1 ssp. nutmeg. 3 c. scalded milk. Beat the eggs until light, add sugar and salt, and beat; add spice and scalded Strain the slowly, and the moment it puffs and a knife-blade comes out clean it is done.

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receipts for lesson xv. Pies with Two Crusts.

Mince and other pies which are to have both upper and under crusts should be baked on flat or very shallow plates.

Roll each crust to fit the plate that there may be no waste.

The upper crust may be rolled a trifle larger, and the fulness throw^n back into the centre to allow for the shrinking in baking.

several holes in the upper crust of meat pies to let the steam escape. Plain Mince Pies.

c. meat.

2 c. apples.

1 tsp.

1 tsp. cinnamon. 1 tsp. allspice. c. brown sugar. Yz c. raisins.

yi c. currants.

c. of sweet-pickle vinegar, or %, c. water and juice of 2 lemons.

Use any remnants of cold steak or beef, which have been simmered Chop the apples, and the stoned raisins.

If you have no sweetpickle vinegar the vinegar, sugar, spice, and raisins together for 10 m. Then add the other materials and cook until the applet are soft. Lyonnaise Potatoes. 1 pt. cold boiled potatoes. ^ tsp.

Yz ssp. pepper. Tiinced onion.

1 tbsp. dripping. 1 tbsp. chopped parsley. Cut the potatoes into half-inch dice and season with gait and Fry onion in the liot dripping until light brown, add the potato. Stir with a fork till they have absorbed the fat. Add the parsie} and serve hot.

tsp. of vinegar gives the potatoes a good flavor.

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Creamed Potatoes. 1 pt. cold potatoes. \^ spk. pepper. Cut the potatoes or thin slices 1 tbsp. butter. Yz tsp.

1 tsp. chopped parsley. Put the milk into a shallow pan, and when hot add the potatoes and cook until they have absorbed nearly all the milk. Add the butter and seasoning, cook 5 m.

longer, and hot.

Questions on Lesson XV. How may cold boiled potatoes be utilized ?

is parsley ?

What happens to our food if left exposed to air and moisture ?

How should groceries and dry materials be kept ?

Why not keep moist articles in tin ?

Why should canned be poured at the cans when opened ?

Are paper bags to keep food in ?

Why is it better to keep milk in a shallow pan rather than in a can ?

How are lemons and cranberries best kept ? Shall we and onions in the same closet ? How shall we examine the bread and cake jars ? Why should we clean the pan and spout of a refrigerator \

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THE ADAPTATION OF FOOD TO AGE, OCCUPATION, CLIMATE, AND MEANS. We have learned that we need a variety of food in our daily diet, and that the selection of food should be determined by the state of health, and by individual digestive power.

Age, occupation, climate, and our means, should also influence our choice. Children and growing persons need the most nutritious plenty of it at regular intervals, but nothing stimulating or exciting.

They should be required to take sufficient time for eating, and should be taught to masticate everything slowly and They should eat milk, whole-wheat and corn-meal bread, oatmeal, farina, wheatena, and hominy mush; plenty of ripe fruit, raw and stewed fruit sweetened. They may liave a small portion of beef, mutton, venison, or poultry, either roasted, broiled, or boiled asparagus, lettuce, celery, and spinach; green peas, beans, and sweet corn provided every hull be first broken or cut.

They may eat sparingly, either plain or in omelets and custards; plain sponge cake and ginger-bread; ice-cream, if eaten slowly and not too hard and simple puddings made of fruit and tapioca or farina; plain molasses cookies, whole-wheat cookies and wafers.

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Cliiklreii should avoid eatin<>' hot bread and oriddle; fried meats, lYied cakes or doughnuts; any higlily seasoned food, rich gravies, rich pastry and cake; pickles and preserves; sago, arrow-root, and other starchy foods except when combined with milk, eggs, or fruit, and eaten with cream and sugar; raisins unless stoned and cooked three hours; and especially veal and pork. They should not drink tea, cofTee, or any other stimulant. Milk should enter largely into the of cliildren.

It contains caseine or flesh-forming material, cream and sugar, which are heat producers, mineral salts for the bony structure, and water as a solvent for all the other materials in nutrition.

It should be taken slowly and with rolls or mush, or sipped by the spoonful.

as taken into the stomach is a fluid, but as soon as it meets the acid of the gastric juice, it is changed to a soft cheese-like substance. If a large portion of milk be swallowed suddenly it a lump of dense curd which rolls over and over in the stomach a heavy weight, and as the gastric juice can only attack its surface, it digests slowly.

But if taken slowly, the curd forms in small lumps which break up easily every tlie stomach turns them over, and the gastric juice readily dissolves them. All children have a fondness for sugar, which is natural and should be gratified in moderation, rather than repressed.

Do not give them candy, cake, and sweetmeats, however, between meals; but give them occasionally, as a part of the dessert, either pure Ijlock maple sugar, or simple home-made candies. Aged 2^eople should have a diet much of children, only less abundant. They should eat in small quantities often and regularly, and eat only plain whole-

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LESSON XVI. — OCCUPATION, CLIMATE, ETC. that may be easily digested. Many of the ills of old age might be avoided by a simple diet. Adults may have a variety of wholesome food cooked in different ways and adapted to their occupation. Occupation.

If the occupation tax the muscular strength use muscle-making; not wholly meat as many suppose, for you will see by the charts that there are many foods that contain as much as, or more, proteid matter than meat, namely, peas, beans, cheese, and some grains.

Those who labor or exercise in the open air need a large quantity of wdiolesome food, and it need not be the digestible, as they require food that will stay by Persons engaged in sedentary occupations, or who take exercise and live in close, confined rooms, cannot digest as much, or as easily as those who labor out of doors.

Tliey should have contains a great amount of nutriment in a small compass, and it should be prepared in the most digestible form. Those who tax their brains severely, sliould have some animal the digestible forms of starchy and warmth-giving food, and avoid any excess of fat.

Climate and Season. People who live in cold climates it necessary to consume large quantities of fat in the form of blubber oil and oily fish, as a protection against the severe cold. Those in extremely hot climates live on rice with a small amount of olive oil, flesh, or fish. Animal food is a better diet for cold wreath er than for hot.

Fat is not digested unless some exercise be taken.

It is therefore a suitable winter diet for laboring people.

Fruits, vegetables, and grains eaten

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BOSTON SCHOOL KITCHEN TKXT-BOOK. milk, butter, or oil furnish the carbo-hydrates needed in smnnier.

Means.

People who have only limited means should clioose the foods that contain the greatest amount of nutriment for the least money. It will be seen by the charts that corn meal, wholewheat flour, oatmeal, dried peas and beans are THE CHEAPEST FOODS. Indian corn is used in many forms. a proportion of are eaten green from the cob as a vegetable. The whole hulled, are eaten as samp, or hulled corn; broken grains of various sizes, as hominy; the ground grains, as either coarse or Cornstarch, a very powder, is prepared from Indian corn. ]\Ieal grows musty very quickly when ground by the old process, owing moisture corn and the heat of the stones.

In the new-process, or granulated the corn is dried for two years, then ground into coarse grains Corn meal, when cooked, is best made into small loaves or cakes and eaten hot.

It is rich in and contains fat the causes it to attract the oxygen from the air, and spoil rapidly.

It be purchased in small quantities.

It is for a winter diet and is a cheap, wholefood, adapted to strong laboring people, and to those who are deficient in natural warmth; but it is heating for persons with weak digestion, and should not be given to scrofulous children, or to invalids when there is any inflammatory condition of the system. Oatmeal is highly nutritious, being richer in nitrogen

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LESSON XVI. — CHEAPEST FOOD. than any other grain; but as it does not contain a tough, adhesive gluten, like wheat, not easily made fermented Its nitrogenous matter resembles caseine more gluten, and is called avenin ave7ia, "the oat ").

It is used as a mush or porridge, eaten with sugar and milk.

It is rich in food for muscle and brain, useful for children and laboring people, but irritating to many people whose digestive powers are weak. Bf/e meal and flour are used, more especially in New England, in the form of bread and mush. Eye is sweeter than wheat, and makes a moist bread which can be kept for some time without becoming hard and unpalatable. Eye should be purchased in small quantities, kept in a cool dry place, sifted and examined thoroughly before using.

Barley is used in soups and sometimes in gruels. It cannot be made into good bread, as it has too little gluten.

It is nutritious, being rich in phosphates. It contains and mucilage, and in the form of gruel makes a soothing drink in fevers. The husk is removed, the grains are ground and polished, and then it is termed pearl harley.

Buckwluat has less flesh -forming and more heat-giving elements than wheat.

It is therefore suitable only when in cold weatlier and by those who labor or exercise freely.

It is principally in the form of griddle-cakes.

These should be eaten sparingly and not be depended upon for nourisliment.

Cbaldren never eat them.

The custom of making a breakfast of buckwheat and syrup has cause of years of indigestion with many people. Rice contains very little of the flesh-forming element. It lias more starch and less fat than any otlier

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17G cheap, and is largely used by people in very liot climates.

It should always be used with or some fatty substance, and is a suitable summer diet. When rice is cooked in a large quantity of water, some of the nitrogenous and mineral constituents, of which rice has but a small amount, are lost in the unless the water be for soup, to is a wasteful process. Steaming is a much easier method and more economical. PEAS AND BEANS.

The seeds of leguminous plants, such as peag and beans, contain a large proportion of albuminoids in the form of vegetable caseine. They are deficient in fat, but rich in mineral matter.

They are used in the green unripe state as a fresh vegeThey should be cooked in soft water, using just enouf^h to soften them, and when done the water should boil nearly away, and the little that is left served with the vegetables all the soluble matter may be saved.

Green peas and beans are easily digested if the hulls are broken by a fork or the teeth, but if swallowed whole none of the digestive fluids can penetrate the hull, and serious illness often results. The dried varieties are less digestible than the green, and need long, slow cooking in water to render them for a bitter substance, which may be removed by soaking and changing the As they are deficient in potash salts, some authorities recommend adding a small of bicarbonate of potash to the water in which they are cooked as well as

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LESSON XVL- BEANS AND PEAS. to in which they are soaked.

This makes them more soluble.

are used for soups or purees; the split peas are better than the wliole, for the hull being removed they are cooked and digestible.

Dried beans are used in soups, bean porridge, and balked with pork.

to the Teacher.

Much valuable information may be given to the pupils, by means of the charts and museum, but as all schools will not be furnished with these aids to instruction the teacher should thoroughly inform herself, and teach the pupils at each lesson respecting the composition of food, its cost, and the amount of nutriment as proportioned to the cost. n

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RECEIPTS FOR LESSON XYI. Split-pea Soup. ^ c. dried split peas. 3 c. cold water. Yz tbsp. butter. Yz tbsp.

Yz tsp. sugar. Y2 tsp.

1 ssp, white pepper. Milk to thin it.

Pick over and wash the Put them with the cold water ou the back Let them soak Yo h. then simmer 2 h. or until soft. Eub them through a fine strainer, and put on to boil again. Add milk or water to make it like a thick Cook the flour in the hot butter, and add it to the strained soup when Add the seasoning, and serve with croutons or crisped A small slice of onion may be boiled with the When there is sufficient time the peas should be soaked before cookings. *0' Scotch Broth.

Yi c. pearl barley. 2 lbs. neck of mutton. 2 qts. cold water. Y c. each of carrot, turnip, onion, and celery. 2 tbsp. butter or dripping. 2 tsp.

1 ssp. white pepper. 1 tbsp. chopped parsley. Pick over, and soak the barley over night or several hours in cold water. Wipe the meat with a clean wet cloth.

Ptemove the fat and from the bones and cut it into half-inch Put the bones on to boil in pt. of cold water, and the meat in o pt.

of cold Let the latter boil quickly, and after it has boiled 20 m. skim off the fat, and then add the barley.

Cut the vegetables into Y^ inch fry

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RECEIPTS FOR LESSON XVI. tlieiii 5m. in 1 tbsp. of the butter, and add them to the or 4 hours, or until the meat and barley are tender. Strain the water in which the bones have simmered. tbsp. of butter in a saucepan with 1 tbsp. of When smooth, add the strained water gradually, and stir into the broth. Add the salt, pepper, and parsley. Simmer 10 m. and serve without straining.

Steamed Brown Bread. c. corn meal.

c. rye meal.

y^ c. wheat flour. 1^ tsp. salt.

%, tsp. soda.

c. molasses.

1 ^ c. sweet milk. Mix meal, flour, and salt. Mash the soda, sift it into the meal, and mix Add the molasses and milk, then well and turn into a greased mould, cover and steam 2j^ h.

Or use small cups, cover with greased paper, and steam 1 h. Scalded Corn Cake. yi fine white corn meal. Boiling milk, or water 1 ssp.

enough to scald it.

Mix the meal and Stir in boiling milk until the meal is all swollen and the mixture is thick enou<^h not to spread when put on the griddle.

Grease the griddle with salt pork fat, drop the mixture on with a tablespoon.

Pat the till about ^ of an slowly, and when browned put a few drops of fat on the top of each cake and turn them When the other side is browned serve tliem, and eat with syrup or in tlie place of bread witli meat.

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BOSTON 3CH00L KITCHEN TEXT-BOOK. Fried Corx-meal Mush. c. com meal.

^ tsp. salt.

Yz tbsp. flour.

c. cold milk.

1 pt. boiling water. Mix the meal, salt, and flour, and wet the mixture with the milk.

Stir it gradually into the boiling water. Stir often, and after 10 m. cook it over boiling water for 30 m.

Then turn it into a wet bread-pan, and when cool cut in half-inch slices. Cut each slice in two pieces and dip them in flour. Fry several slices of breakfastbacon or salt pork, drain them, fry the mush in the fat, and serve the bacon with the mush. Questions on Lesson XVI. "What kinds of food are suitable for children; old people; for those who labor open air; for those who work with their brains; for those who live in cold climates ?

How should milk be taken ?

How are beans and peas used ? What are some of the cheapest ?

In how manj' forms is Indian corn used ?

is its value as food ?

How is rye meal used ?

Wliat best wa}' to cook

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POULTRY.

The flesh of poultry has less red blood and is drier than the flesh of animals. It is not marbled with fat, and as it abounds in phosphates it is valuable food, particularly for invalids.

The fibres are not closely connected by tough membranes, and are therefore separated and digested. The best chickens have soft yellow feet, short thick legs, smooth moist skin, plump breast, and the cartilage on the end of the breastbone is soft and pliable. Pin feathers always indicate a young bird and long hairs an older one. Old fowls have long necks and feet, and sharp scales; the end of the breastbone is hard, the flesh has a purplish tinge, and there is usually a large amount of fat. To Prepare a Fowl for Cooking. Pick out the pin feathers, remove the hairs by singeing over a blaze, and wipe with a damp cloth.

Cut off the head, slip the skin back from the neck and cut the neck off close to the body, leaving skin enough to fold over on the back.

Eemove the windpipe, pull the crop away from the skin on the neck and breast and cut it olf close to the body. Never cut the skin on tlie breast to remove the crop, but take it out from the end of the neck. Cut out the

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oil bag in the tail.

IMake an incision near the vent, insert two fingers, loosen the fat from the skin, and separate the membranes lying close to the body. Keep the fingers up close to the breastbone until you can reacli in beyond the liver and heart, and loosen on either side down toward the back.

This will enable you to avoid breaking the gall bladder which lies on the under the liver.

When the membranes are all loosened, clasp the fingers round the gizzard and draw everything out.

The kidneys and lungs will not come the others, and must be looked for in the hollows near the backbone and between the ribs. Wipe the chicken inside and outside with a damp cloth. If the chicken is to he baked or boiled whole fill the skin where the crop was with stuffing, and put some the body.

Skewer or tie the legs and wings to the body.

is to he broiled split it down the entire length of the backbone, before removing the entrails. If to he stewed or fricasseed, cut off the legs and wings at the joints.

Cut from near the vent through the membrane lying between the end of the breastbone and tail, down to the backbone, on either side. Then remove the entrails.

Break off the backbone just below the ribs, cut through the cartilage dividing the ribs, and separate the collar-bone from the breast. To the giblets:

Slip off the thin sac round the heart and cut out the veins and arteries. Remove the liver and cut off all that looks green near gall bladder.

Be careful not to break the gall bladder.

Trim off the fat and membranes from gizzard, cut through the thick part, open it and remove the inner lining without breaking it.

Cut off all the white gristle and use only

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LESSON XVII.— VEAL. tlie thick fleshy part.

The trimmed gizzard, liver, and heart are all that are Wash and soak them in cold water, then stew them until tender. VEAL.

The fat of veal should be white and clear, and the lean meat pink or flesh-color. White veal, or that from a calf less than six wrecks old, is unfit to eat. Veal has but little juice, flavor, and nutriment, but as the fibres are tender and it contains much gelatine, it is a favorite food with many people. It may be cooked in a variety of ways and is made palatable by the addition of proper seasoning and savory sauces.

It sliould always be thoroughly cooked, as under-done veal is not wholesome. It should never be depended upon for nourishment, but may be used occasionally to give a variety. This will be an expensive lesson if a whole fowl be used for each of ten lessons, therefore I would suggest that two fowls be purchased and made to serve for If three can be afforded, use two for four lessons each, and the third one for the last two lessons. Keep one fowl whole as long as possible to use for illustration. Singe half of fowl and show how to remove the crop, oil bag, and entrails, and the kidney and lung from one side. The pupils have learned how to prepare stuffing in the fifth lesson; but it will be well to show them where and how to stuff a fowl, and also how to truss it for baking, but do not have them bake it.

From the half of the fowl that has been cleaned take off the leg and wing, and use these for a fricassee in the Use the other leg and wing in the second

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The second day split the fowl down the back and use the breast and half the back for each of the third and fourth Use the second fowl in the same way for the next four lessons, and for the fifth day use half the third fowl at each lesson.

This will enable you to have at each lesson a whole fowl or half of one for illustration, and show how to bake a fowl and also how to make soup and fricassee at each Proportion the receipt for the chicken soup and fricassee, according to the amount of fowl the portions of fowl until tender, brown them in hot on toast or not, as you please.

Reserve of the broth and i)ut it with the bones and boil again for soup. For the use as much milk as chicken it, thicken with flour in the proportion of 3^ tbsp.

of flour to of liquid and season to taste with salt and pepper. Serve with croutons or crisped crackers. This lesson may be given as a dinner and the pupils may have some practice in estimating its cost (see of cost of food, pages 223-225), and may become fiimiliar with the time required for its preparation, and with the proper order of work.

In the spring classes, veal may be substituted for chicken, rice pudding for the apple, rhubarb for the cranberries, and lettuce for the cold slaw.

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KECEIPTS FOR LESSON XVII. RECEIPTS FOR LESSON XVII. Chicken Fricassee. Clean the chicken, and at the joints cut for serving. water, add tsp.

and 1 ssp. pepper. till the meat is Remove the bones and cook them again Dredge the flour and bro\vn in hot dripping.

Put on toast on a hot Strain the broth, and remove the fat. To 1 c, chicken add and thicken in as directed for white Add more salt and pepper if needed, and ssp. celery salt and 1 tsp. lemon juice. Veal Fricassee. The ends ribs, the breast, the neck, and the smaller part of the knuckle may be utilized in a stew or fricassee. Cut the meat, 2 lbs., in small pieces and remove all the fine crumbly bones. Dredge with flour and brown it in dripping or salt pork fat.

Cover the meat with boiling water, skim as it begins to boil, and add 2 small onions, tsp.

ssp.

very Eemove the larger bones, add a thickening and more seasoning if necessary. m., add ^ c. of milk and 1 tbsp. of butter. Potatoes and dumplings may be cooked witli the veal if a stew be desired.

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Cranberries. c. cranberries. % c. cold water. yi Pick over and wash the cranberries, put them in a granite saucepan, sprinkle the sugar on top of pour on the after they begin to boil cook ra., closely covered, and do not Push them down with a wooden spoon if they are inclined to The berries will be jelly when cold, and are much nicer than when sifted. Steamed Ehubarb. c. rhubarb.

| ^ Wash the rhubarb and cut into inch-pieces. Put it into a granite double boiler, sprinkle tlie sugar over it and steam until soft. Do not stir it.

Cabbage or Cold Slaw. c. shaved cabbage. 1 egg.

1 tsp.

}4 ^2 tsp. mustard. 1 tbsp. butter. spk.

cayenne.

% c. vinegar.

Trim off the decayed leaves, cut into quarters, soak awhile in cold water, drain, cut off the hard stalk, then slice or shave it off in thin strips. Mix the salt, mustard, cayenne, and sugar, add the beaten egg, the milk, butter, and vinegar.

it in a small saucepan the or in a double boiler, stirring constantly it thickens a custard.

it while hot over the cabbage and set away to cool.

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RECEIPTS FOR LESSON XVII. Lettuce.

Pick off each leaf and it separately in water; remove any decayed portions, drain and arrange in a deep dish, the outside leaves on the edge and the inner ones in the centre.

-svith salt, pepper, oil, and vinegar, and sugar if preferred, or with a dressing like that given with cold slaw. ^ c. soft bread crumbs. c. sliced api)les. Scalloped Apple. ^ % ssp. cinnamon. % lemon rind grated. Mix the cinnamon, and lemon rind.

Melt the butter and stir it into the crumbs. Butter a pudding-dish, put in ]^ of the crumbs, ^ of the apple, and sprinkle with ^ Then put in another layer of apple, and tlie remaining half of the crumbs on the top. If the apples are not very tart add the lemon juice to layer; and if are not juicy add % of slowly, at first, and when the apples are soft remove the cover and brown the crumbs. Serve with cream. You may use ripe berries in place apples, and oatmeal or wheat mush in place of the bread crumbs. Cream Rice Pudding. spk.

Pick over and wash the Put it in a shallow baking-dish. Dissolve the sugar and in the

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add the nutmeg, and pour it over the rice. Bake slowly the first lialf hour, stirring often, then increase the heat and cook until the rice is tender and slightly browned. hot Kaisins may be added, if preferred.

Questions on Lesson XVII. 1. How does the flesh of poultry diff'er from that of animals ^ 2. How would you prepare a fowl for a fricassee ?

3. What parts of a fowl are not used as food ?

4. Why should veal be thoroughly ?

5. How do cranberries grow ?

6. How should they be cooked ?

7. What part of a plant is rhu« barb; lettuce; cabbage ?

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Fish, on account of its abundance, cheapness, and wliolesomeness, is invaluable as an article It is pound for pound less nutritious and less stimulating than meat, but is rich in phosphorus and has a proportion of nitrogenous material. The white varieties, like flounder, halibut, cod, and haddock, have the oil in the liver, and are the cheapest and digestible.

Red-blooded like salmon, mackerel, and blue-fish, have the oil distributed through the body, and the flesh is dark.

They are for those who can digest them, but they are too rich and oily for invalids. Fish should be perfectly fresh and thoroughly cooked, or it will be very indigestible and sometimes poisonous. The flesh of good fresh is firm and; if not fresh it will be soft and flabby. after being dressed at the market, should be cleaned by scraping, if necessary, and by wiping with a cloth wet in salted As they are slippery to handle, dip the fingers into salt while dressing them. Fish may be cooked in a variety of ways, but broiling and baking are tlie most wholesome methods. fish and pieces of large white fish are good if fried, b"<"

oily fish should never be fried.

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to the Teacher. It will be impossible in twenty lessons to give more than one on; but several ways of cooking may be shown from one fish, then, by following the general directions as given in the receipts, the pupils may cook any kind of fish at home. For the:

Procure a haddock, weighing 2^ or lbs., a cod's head.

the cleaned, but Show how it may be stuffed and prepared for baking.

Then cut off the head and end near the tail, and reserve them with the cod's head for a chowder. Cut thick end as far down as the opening, the inside with stuffing proportioned after the rule on page 197. Sew and bake, or steam it, in milk enough to baste it. Cut off a square piece from the thicker end remaining, and strip off the skin; remove the flesh from the bone, and keep it as whole as possible, and prepare it according directions for dipping it in batter of in egg.

Save remainder of the fish, scrape the small bits from the bones, and use these with the bones for a chowder. A small portion of fish may be steamed for fifteen minutes, between two buttered plates. Any pieces of cooked fish may be freed from bones and skin, moistened with white or tomato sauce, covered buttered crumbs and See directions for scalloped meat, pages 73, 77.

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XVIII. — BROILED RECEIPTS FOR COOKING FISH. To broil mackerel, white fish, small bhie-fish, trout, small cod, shad, or any other thin fish, split them down the back, and remove the head and tail.

Sometimes it is well to remove the backbone also. To broil halibut, salmon, and other thick cut them into inch-slices across the backbone, and remove and bone.

Cut flounder, bass, and halibut into fillets, or the natural divisions each of the bone.

Oily fish need only salt and pepper, but dry, be spread broilincj.

Grease a double wire broiler with salt pork rind.

Put the thickest edge of the fish next the middle of the broiler; broil the flesh side it is brown, lifting it up often that it may not burn.

Cook the side just enough to crisp the skin. The time will vary with the thickness of the fish. The flesh, when done, should look white and firm, and should separate easily from the bone.

Loosen fisli from each side of the broiler, open the broiler and slide off the fish, or hold a platter over the skin side of the fish, and invei't platter and broiler together. with butter, salt, and pepper, and lemon juice, if liked. Some acid condiment is usually agreeable with Cod, haddock, blue-fish, small salmon, bass, and shad, may be stuffed and baked whole.

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19G Clean, wipe, and dry the fish, rub with fill with stuffing, and sew the edges together.

Cut gashes two inches apart on each side. Put narrow strips of fat salt pork in the gashes, and in the pan under tlie fish. the fish upriglit in the pan by propping it up with potatoes, or by skewering the head one way and the tail Dredge the fish with Put it a hot water; when the is baste with the pork fat, and baste It is done when the flesh separates easily from the bone.

Eemove it carefully to a hot platter, draw out the strings or skewers, and serve with drawn butter or egg sauce. Thick pieces of halibut or cod may be stuffed, or not, and baked in the same way. Fish may also be baked in milk enough to cover the bottom of the pan. in this way no pork or is The milk keeps the moist, and makes it brown It is a good substitute for pork, and is especially nice for any dry, white fish. To nicely, without breaking, fish should be of uniform thickness. A small salmon, or the middle cut of a large one, or the thickest of cod or blue- fish, or a piece of halibut, snould be selected for The most economical way is to cook the in a steamer over boiling water. If that is not convenient, put the in a wire basket, or on a plate, and the plate in a square of cloth; when done lift cloth, plate, and fish together. Put the fish into boiling salted water, and let it simmer (not till done.

The time

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LESSON XVIIL — FRIED FISH. vary with the shape of the See time-table for page well drained and be served witli a rich sauce. Smelts, percli, trout, and other small pan fish may be fried whole.

Cod, halibut, and other thick fish should be skinned and boned and cut slices one thick and two or three inches square.

for frying should be thoroughly cleaned, dried, and seasoned with Sdlt, then covered with flour, or fine meal, or fine bread dipped in beaten egg, in Or they may be dipped in flour paste of egg, dipping in the Fry in deep, smoking hot fat, or in a small amount of hot salt pork fat, from two to minutes.

Drain on paper, and serve with tomato sauce. The fat ibr frying fish should be hot enough to brown a bit of bread while you count Stuffing for Baked Weiyhing from four to six pounds.

c. cracker crumbs. 1 ssp.

1 ssp. pepper. 1 tsp. chopped onion. tsp. choj)ped parsley. 1 tsp. capers. 1 tsp. pickles. c. melted butter. This makes a dry, crumbly stuffing. If a moist stufling be desired, moisten the crackers with cold water, or use stale (uot dried) bread crumbs, and moisten with one beaten egg and the butter. It is not necessary to liave all the seasoning given in the receipt, but some acid, like pickles, lemon, or vinegar, is more agreeable than sweet lierbs, in a stuffing for fish.

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19S Drawn-Butter Sauce. 1 pt.

liot water or milk. y2 c. butter, scant. 2 tbsp. flour. Yz tsp.

Yi ssp. pepper. Put half the butter in a saucepan; be careful not to let it become brown; when melted add the dry flour, and mix well. Add the hot water, a at a and stir rapidly as it thickens. When perfectly smooth add the remainder butter, one small piece at a time, and it is absorbed.

Add the carefully made, free from lumps; but if not smooth, strain it For sauce for boiled use the water in which the fish was boiled. Egg Sauce.

Add to the drawn butter two or three hard boiled eggs, either chopped or sliced. Fish Chowder. 1 lb. cod or haddock. 1 inch cube salt pork. Y onion.

spk. pepper. 1 tbsp. butter. 1 tsp.

Cook the fish bones and head half an hour, then strain Cut the salt pork and onion into dice, and fry Slice the scald them m., water, add the strained pork fat^ and the bone water. boiling add the fish, simmer 10 m., or until the potatoes are tender. Add the seasoning, and the flour, and milk cooked together as for wiiite; serve with

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Salt Fish Balls.

c. potatoes. ^ c. salt fish. 1 tsp. butter. spk. pepper. Fat for frying. the fish and shred it half-inch Pare the potatoes, and if large cut quarters. Put the potatoes and fish in a stew-pan and cover with ing m., or are Drain very dry, masli fine, add butter, seasoning, and beaten egg.

shape on a drop smoking hot fat, fry till brown and drain on paper. The same mixture may be cooked as hash. Questions on Lesson XVIII. AVI13" is fish a valuable food ?

2. How compare with ?

3. How do the white of fish ditler from the dark or red-blooded fish ?

4. Which are better for invalids ? "What is the test for the freshness of fish ?

6. How may salt cod be used ?

of may be ?

"Which are best broiled; ?

How do you prepare fish -for frying ?

"Why is it to the fat smoking hot ?

How do you a chowder ?

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Some people consider it extravagant to use many eggs in cooking.

It is extravagant to use them unnecessarily, that is, to use four in a place where one would answer the same purpose, as in muffins or corn cake, or to use in the ways in which we get the least good from them, as in rich, heavy cake, or to use them freely in the season when they cost the most. But in the spring, when the price is low, they may be used in any of the sim])le ways of boiling, poaching, etc., or in plain cake and custards and other wholesome combinations. are nutritious and contain all the elements we need in; but as they are too highly concentrated we must supply what they lack by using or milk with them.

The shells of newly-laid eggs are almost full, but as the shells are porous, on exposure to the air the water evaporates, and the eggs grow ligliter, wliile air entering in fills the place of tlie water, and causes the elements in the egg to change, and the eggs soon spoil.

explains why a good fresh egg is heavy and sink in water, and wliy a stale egg is lighter, lias a rattling or gurgling sound, and floats in the water. Eggs should be kept in a cool dark }»lace and handled carefully, as any jarring motion may rupture the mem-

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BOSTON SCHOOL KITCIIKN TEXT-BOOK. brane which separates the white from the yolk, and if they become mixed, the egg spoils Anything entirely exclude the air from the eggs will help to keep them.

are extensively and are highly prized than any other shell-fish. They are easily digested when fresh and only slightly cooked, but when over-cooked they are tough and leathery. They contain so little nutriment, however, in proportion to cost, that they are a very expensive and are more for a convalescent, or to give variety, than to furnish vigor for either brain or muscular effort.

LOBSTERS.

The city markets are now so well supplied with these delicious shell-fish that they may be obtained in good condition year, but they are usually cheaper in the spring.

Lobsters are put alive salted water, and cooked twenty minutes from the time the water boils.

The shells are dark green when alive, but turn bright red when put into boiling water. Lobsters should not be eaten until cold, and should never be kept more than eighteen hours after They have been considered difficult of digestion, probably on account of their being eaten when not fresh, or with an excess of condiments, or in unwholesome combinations; for it has been proved repeatedly that persons whose digestive organs are weak can eat plain lobster without any unpleasant effect.

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LESSON XIX. —CAKE. CAKE MAKING AND BAKING. uot our purpose to give much time or attention to cake making in these There is little danger of this branch of cooking being neglected; and gratifying as it would be to scliool-girls generally, to make cake in every lesson, there are so many more important things to learn, that subject must be kept in the ground.

It is well for girls to emulate mother's and grandmother's skill in cooking, but not in the art of making " eleven kinds of cake for a party." are really only two kinds of cake, those with butter and those without. If you understand the proper metliods of mixing and how to regulate the baking, you will be successful with any reliable receipt. You have become familiar with the general rules for batters and doughs; and the principles underlying these a[)i)ly in making, only in the latter a greater of butter and sugar is used, and is some variation in the manner of mixing. Batter calces, or those made with include all of cup cake, pound cake, etc.

There are two ways of mixing. First, soften the butter and rub it to a cream, add the sugar and beat both until creamy; beat the yolks till light-colored and thick, then beat them the Mix cream of tartar, and spice with the Hour; then add milk and tlour alternately, beating well, and lastly add the whites beaten All butter cakes should be l)eaten just being poured into the pan until smooth and fine-grained.

If is used, Hour it well it from sticking, and add it last.

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The second and easier way of mixing })lain is similar to that of mixing breakfast cakes. Put the flour in the mixing bowl, and sift and mix with it the of tartar, and spice.

Add the sugar and mix Beat the yolks, add the milk, and stir this tlie flour mixture.

Then stir in the butter melted, and the stiffly beaten whites last, and all together vigorously, just before putting it into the pans. Sponge Cakes.

are made without butter, and quite rich contain only eggs, sugar, flavoring, and A cheaper kind is made by using some usually w\ater, and more flour, and substituting soda and cream of tartar for part of the eggs. In mixing, beat the yolks light and thick, add the sugar, flavoring, and water, then the flour mixed wath the soda and cream of tartar, and lastly the beaten whites of the When only eggs, sugar, and flour are used, there must be vigorous beating of the yolks and sugar, and no beating at all after the whites and flour are added, — only a mixing of the ingredients. Baking Cake.

Do not attempt to make cake unless you can have entire control of the It should be rather low, but sufficient to heat the oven moderately, and to last without replenishing the entire baking.

cakes require a hotter oven than those baked in thick loaves. Cakes made with baking-powders or soda and cream of tartar should bake more quickly than pound cake or sponge cake made light with eggs alone.

Cakes with molasses in them require a quick oven, but as they burn quickly they must be baked with: whichever kind vou are baking^, ascertain from the time-table on page 155 the time required and divide it into quarters.

Look at it quickly, within five minutes

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XIX. —BAKING CAKE. During the first quarter of the time merely rise aud not browu.

If it brown before rising, the oven is too hot and must be cooled.

It should continue to rise on the edges during the second quarter and begin to brown in spots. In the third quarter it should rise in the centre and become all over a rich golden brown, and perhaps crack a little in the middle.

In tlie last quarter it should settle to a level, brown in the crack and shrink from the pan. During the first and second quarter the cake may be moved carefully if necessary, but in the third quarter, or when it is fully risen but not stiffened by the heat, there is danger of its falling, and it is better to protect it by a paper liood^ than to move it.

Slamming the oven door will often cause the cake to fall.

Cake is done when it shrinks from the pan and stops hissing, or when a straw inserted in the centre comes out clean.

Loosen the edges of the cake with a knife and turn the pan over carefully upon a cloth laid over a bread cooler or sieve.

to the Teacher.

In this lesson, use oysters in the fall and lobster in spring.

One or two receipts will be sufficient for illustration, ^fake the smallest possible quantity of The receipt for plain cake may be halved.

Poach one egg to show how it is done, then cook the same egg longer hard and use it in making the e*rg vermicelli. Crease a piece of stiff paper on each end so that tlie edges rest on the oven bottom, and the to;? of the paper will be at least an inch above the cake.

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RECEIPTS FOR LESSON XIX. % c. butter.

J^ 1 tsp. baking-powder. 1% 1 ssp.

spice, or %, tsp. flavoring. See that the fire and oven are right, and have ingredients at hand. Line the pans with buttered paper. Mix the baking-powder and spice w4th the flour. Separate the eggs.

Measure the butter, rub it till creamy, add the in scraping out the sugar take all the butter that has adhered to the cup. Beat well, add tlie well-beaten yolks and the flavoring. Rinse out the yolk with the milk, then add milk and flour alternately, and the whites, beaten to a froth, last.

Beat well, in a shallow pan about 20 m., or until it shrinks from the pan.

Vary the cake by adding y^ currants, or nuts chopped fine, or by coloring a part with dark spices or chocolate.

Water Sponge Cake. 1 egg.

yi yi tep- lemon juice. 3 tbsp. cold water. % c.

1 even tsp. baking-powder. the yolk egg, add the again, add the lemon juice and water, then the flour in the baking-powder has been mixed, and lastly the whites beaten Bake in a small shallow pan. or in scalloped tins.

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RECEIPTS FOR LESSON XIX. Fkosting.

c. powdered sugar. 1 tbsp. lemon juice 1 tbcp. boiling water. (not extract).

Add a few drops more of boiling water it is thin enough to settle when you stop stirring. A little melted chocolate may be used to give variety. Dropped or Poached Eggs on Toast. Toast a slice of bread for each egg and trim neatly. a clean shallow pan nearly full of salted Eemove all the scum and let the water simmer. Break egg carefully a saucer, and slip it gently into the simmering water. Dip the water over them with a spoon, and when a film has formed over the yolk and the white is firm, take eacli egg up with a skimmer, drain, trim off any rough edges, and place it on the toast.

Sprinkle salt and pepper on each egg. Omelet.

ssp.

2 tbsp. milk.

ss]). pepper.

the yolks of liglit-colored and creamy, add the milk, salt, and pepper. Beat the wliites till they are stiff and dry.

Cut and fold tliem lightly into the yolks till just Have a clean smootli omelet pan or small spider.

hot, rub it round the edge with 1 tsp. of butter on a broad knife; let the butter run all over the pan, and when bubbling turn in tlie omelet quickly and spread it evenly on the pan.

Lift the pan from the hottest part of the fire and cook

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carel'ully, slightly browned underneath.

Put it on the oven grate to dry but not to brown on the top.

When dry in the centre run a knife round the edge, then under the half nearest the handle and fold over toward the Hold the edge of a hot platter against the lower edge of the pan, and invert the omelet upon the platter. Egg Vermicelli. Separate the yolk from the white of hard-boiled eggs. Chop the white fine, and mix it with a little hot milk or thin white sauce. Season with salt and pepper, pour it on toast, and rub the yolk through a strainer over the top.

To Prepare Oysters for Cooking. Pour j^ c. cold water over 1 qt. of oysters; then with clean hands take out the oysters separately, and remove any bits of shell or sea-weed. Serious accidents have often resulted from the presence of pieces of shell. The oyster liquor is seldom used, as enough comes from the oysters in cooking, but if desired it should be strained before using.

To Parboil Oysters in their Liquor. Put them in a saucepan stir them, or shake the pan slightly; as soon as heated, sufficient liquor comes from them to keep them from burning.

When the edges curl and the oysters look plump instead of flat, are It takes but a few xninutes, and care must be taken not to over-cook them.

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LESSON XIX. — OYSTERS. When seasoued with salt, pepper, and butter it is called Q. plain roa*st; if put on toast, a fancy roast. Fried Oysters. large prepared oysters with salt and pepper, lioll them in fine cracker crumbs. Melt a little butter in a frying-pan. Brown the oysters on each side and serve very hot. Or cover with fine bread crumbs, eggy and crumbs, and fry in deep, smoking hot fat. Stewed Oysters. c. milk scalded. ^ ssp. pepper. ] pt. oysters. }4 tbsp, butter. When the milk is scalding hot, put the prepared oysters in another saucepan and heat them until the edges curl; add the pepper, butter, and if needed, and the hot milk.

at 1 pt. oysters. c. cracker crumbs. ^ e. melted butter. 3^ tsp.

}4 ssp. pepper. Prepare the oysters and season them the and pepper.

Stir the crumbs in the butter with a fork. Butter a shallow dish, put in }^ of the crumbs, then }4 of the oysters, another ^ of the crumbs, the remaining oysters, and a thick layer of crumbs on the top. m., or the crumbs are brown and the juice bubbles up on the edges.

In doubling the rule do not double the crackers, for u

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it takes no more for the lower and ui)per layers, only for the middle layer.

as many more be sufficient. To Select and Open Lobsters.

Choose one that is heavy, of medium size, with a hard shell streaked with black. Wipe it, break claws, separate tail from the body, and the under part of the body from tlie shell. Remove the meat from the tail, claws, and the body, save the green liver and the coral, but be careful to discard the vein in the tail, and also the gills, stomach, and head.

Plain Lobster. Cut pieces and mix the liver it; dry the coral and rub it through a strainer over the meat. Serve with vinegar, melted butter, or with cold slaw dressing; or mash the liver to a smooth it salt and pepper. it with oil or melted butter and vinegar and pour it over the lobster.

Steweu Lobster. Cut the lobster fine. Allow ^ to pt. lobster.

the milk, add the lobster, and a little pepper. Boil up once and serve plain or on crisped crackers. Cook the lobster just long enough to heat it, as longer cooking renders it tough.

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QUESTIONS ON LESSON XIX. Questions on Lesson XIX. "When is it extravagant to use be eaten with ?

Why is a fresh egg heavier a stale egg ?

it injure eggs to handle roughly even if the shell is not broken ?

is the value of oysters as food ?

How may they be cooked ?

How are lobsters prepared for the table ?

are the two principal of cake ?

How are butter cakes mixed ?

How are sponge cakes mixed? is the general rule for all cake baking ?

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LESSON XX.

LAYING THE TABLE. directions are not intended merely for occasional dinners.

They are for ever3^-day home; and tliough every detail may not be adapted to all families, vet any housekeeper, no matter how limited her means, wlio lias a table, a cloth to cover it, and dishes for may follow the principal suggestions.

Habits of order and neatness may be cultivated at a pine table, with twenty-five cent table-linen, and the cheapest crockery. Meals may be served in a proper way, even if one cannot follow every change which fashion may suggest. the centre of the cloth centre of the table, and have the middle fold outside, and straight with the edge of the table. A spotless cloth, smootli and straight, is essential to the enjoyment of a meal. Lay a plate, right side up, for each person, one plate at eacli end, and those at the sides opposite each At breakfast and dinner, or when hot plates are needed, place tliem all in a pile, in front of the one who is to serve. Lay the knife with the sliarp edge toward the plate, tlie tumbler the top up, and the butter-plate at the riudit of each; the fork tines up and the napkin, at the left; the spoons with the handles toward tlie riglit, in front of a small dish at the left corner, to be used for potato skins, bones, egg shells, liot rolls, etc., to prevent soiling the cloth.

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Fruit or flowers, if used, should occupy the centre of the table. The salt and pepper, vinegar and oil, pickles or jelly, butter, etc., place at the corners.

Lay a soupladle in front hostess, the handle toward the; the carving knife, steel, and fork, on the carvingrests in front of the host; tlie butter-knife beside the butter, and two large tablespoons crosswise, at opposite corners.

spoons, or knives and forks, and sufficient in number for each dish to be served. Arrange^ the various dishes on in regular straight with the table, and exactly in front of those who are to serve them; or if at an angle, let there be some uniformity. The cups, plates, and for hot food should be heated. At breakfast or supper, arrange in a semicircle in front of the hostess the tea or coffee, tray-bowl, spoonglass, sugar-bowl, cream-pitcher, and hot the cups and saucers inside the circle. Finger-bowls are by some people considered a luxury, and are not usually placed on the until the dessert; but are occasions tliey are equally and is no reason why should not be They may be put on at the of the plate, at the beginning of the meal. is used as a course at breakfast, and wdien sweet corn is served on the cob, finger-l^owls are almost indispensable. Arrange the chairs so far aw^ay not to be drawn out the family are being seated.

In announcing the meal, do not ring the bell when there are invited guests, but tell the hostess that dinner, or whatever, tlie meal may be, is servo.d.

In simple

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LE«SCN XX. — WAITING ON THE TABLE. family life a be-H is allowable, but it would be better to have a regular hour for each meal, and theu for each member to come promptly at the hour. WAITING ON THE TABLE. The want of a maid to wait on the table is no excuse for the sort of every-one-for-himself style of is too often seen. Children, boys as well as girls, be taught and allowed to help in the even if one have a waitress. If they can have a daily share in the duties, filling the glasses, passing butter or sauce, removing the between the courses, etc., nothing give them more ease and self-possession when unexpectedly called to fill the place of mother or father at the- table, or better help to counteract the evil liabits of hurried eating and indifference to the wants of others, or better enable them to direct if they should ever have homes and domestics of rwn.

The following general directions may be adapted to any style of living.

If the serving be done wholly by the family, special pains should be taken, in laying the to provide everything necessary, that there may be no occasion to leave the Spoons for tea or sauce may be laid at the plates, butter-plates and glasses filled, and things made ready before the family are seated. At breakfast, nearly every one wants coffee or drink first, and there should be no uudue haste in passing the substantials until these have been served.

Ascertain the preference of each one as to sugar and cream, and put them in the cups, of passing them separatelv.

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BOSTON SCHOOL KITCHEN TKXT-BOOK. Do not fill the plates indiscriuiinately, and send them to go the round of the table, but consult individual tastes or needs, and give each one the opportunity of choice as to the various those whom you wish most to honor. It makes less confusion for some one to sit near the one who carves, and to help to the vegetables and various dishes that are to be served on the same plate with the of passing and forth.

Be careful to pass all the accompaniments with the principal dishes,— the butter and syrup with hot cakes, the cream and sucrar with mush and the coiidinieuts and relishes where are etc., and avoid having many things passing round at There are many families where the lady of the house is the only person who can leave the to arrange for the change of courses, but if be other and younger members of the family capable of ruch service, it should be performed by them. No girl, old enough to carry a dish without breaking it, should ever permit her mother to leave the table for any such purpose. A side table on castors may be placed within easy reach, and will save much confusion in family serving. Whether the waitress be one trained to the work, or one of the children, rules apply.

The waitress remove the cover from the tureen or any other dish, turning it over deftly so it will not drip on the cloth, and lay it on the side table. Stand at left of the one who is serving, and take on the tray each plate in turn to the one for whom it is intended.

In passing a plate of soup or meat, set it on the table in front of the person; the cup of coffee or any other

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LESSON XX. — WAITING ON THE TABLE. driuk place at the right liauil, ami thus avoid reaching across plate, and relie\e the one at the from the awkwardness of taking tlio dish from the tray. But in passing vegetables or any dishes from which a person is to tnke a portion, pass them on the tray at tlia it may be taken with the riglit hand.

The tray sliould be held firmly, and low and near enough that the dish may be within easy reach. Put the dishes back on the table in places, and keep everything on tlie table in good In passing a plate liold it so the thumb will not rest on tlie upper surface. In filling glasses, take the <^]; s.s near the bottom, never with the liand over tlio top, draw it to the edge of the table, but do not remove it, and only three-quarters full.

a change of plates is required, remove the plate on the the hand, attempting to put the other plate in its At a dinner of many courses, as soon as a guest has finislied the course remove his plate; but at the family dinner do not remove any plates until all are through. When one course is finished, take the tray in one hand, and with the other remove from the left all the spoons, or knives and forks; will prevent the danger of dropping them if taken away on the plates, and make less confusion in washing. Take away the plates, never more than one in each hand; and also everything not needed for the next course.

the dessert, remove the crumbs with a broad knife or semper into a plate. After a meal, first set the chairs in their places, and always brush up the crumbs that may have fallen, lest they be trodden into the carpet.

In clearing a breakfast or tea table, where therp has been no cluuiue of

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'21S courses, remove the glasses and silver Put any food that may be used again on small dishes, never on the table the dishes, empty and rinse the cups, and neatly pack together those of a kind, near where they are to be washed. Brush tlie crumbs from the cloth, fold it in the creases, and put it away carefully. TABLE MANNERS. There is no place where it is more essential, or where is a better opportunity to observe the golden rule, than at the daily home " If you please," and " No, I thank you," are in far taste " Yes, thanks," and " No, thanks."

Accept what is offered or placed before you; but should your preference be asked, and you have any, it is allowable to name it at once.

When a plate has been filled for you, keep it, and do not from mistaken courtesy pass it to the next person. Make some sign of acknowledgment for what is served you, either by an inclination of head or a quiet "thank you," whether it be offered by those presiding at tlie table or by the waitress.

Courtesy to all, and especially to a child or a servant, should be the daily habit. In family serving, wait all are helped you begin to eat, and be on the alert to assist in the as much as possible.

But where are trained waiters and several courses, begin as soon as you are helped that there may be no delay. Keep the spoon in the saucer, because if in the cup, both are liable to be overturned. Do not talk or drink while food is in the mouth. Take your soup quietly, from the

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LESSON XX. — TABLE MAXXEKS. lest in bending your arm to put the end of the sj^oon in your mouth you interfere your next neiglibor.

Dip it into plate from of toward you, and thus avoid dripping the soup. Break the bread or roll, and eat it separately, not in the soup, because it is awkward to take the bread from the of the Never lay the bread on the while spreading it with butter, nor bite from a large piece.

Break off a small portion, and spread with butter as needed. Use the knife only as a divider; use the fork to convey the to the mouth. Do not pile food on the back of the fork, but pick it up with the fork, or when necessary hold the fork inside up and use it as you would a spoon. Keep a bit of bread in the left hand to assist in the use of the fork. In passing your plate for a second portion remove the knife and fork, letting them rest on the edge of butter-plate, or on a bit of bread, but do not hold them in your hand. When not using the knife as a divider, keep it on the butter-plate, and then if you have occasion to pass your plate the knife is already out of the way. During the meal keep everything about your plate as neat as possible, and after passing anything put it back in its place. When your meal or one course is finished, place the knife and fork in the centre of the phite, the tines down and liandles directly in front, that they may not be in ilie way in removing the phite.

signifies to a trained waitress that you are ready to liave your removed.

At the close of the meal fold your napkin, the iable may be left in an orderly condition.

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BOSTON SCHOOL kitciip:x text-book. Whether serving, waiting, or eating, do everything quietly, easily, and neatly.

Never be so absorbed in your own enjoyment of a meal as to be unmindful of the needs of others. If you are in doubt as to what to do, imitate as far as possible those whose habits show that their opportunities for cultivating good manners have been superior to yours; but un the other hand, when those whose privileges are less than yours, make no pretentious or unnecessary display, and never cause any one discomfort by noticing any habit that may not be in accordance with your notions.

you be at a where butter-knives are not provided, it would be more courteous quietly to use your own knife than to call attention to the omission.

If an elderly guest prefers to drink her tea from the saucer, make her feel more at ease by taking yours in the same way. Should a friend prefer sugar and vinegar, rather than French dressing on lettuce, or prefer to eat celery with the other dishes of by itself, allow her to do so and never call attention to any personal preferences. It is not a breach of good manners if you happen to eat your oysters with the connnon fork because you arc unfamiliar with the one provided for that purpose, or choose a small spoon instead of a large one for your soup, or prefer to soak your bread or toast in your soup or coftee; but it is unpardonable to annoy others by noisily eating, or drinking, or smacking the lips, or by picking the teeth at the table or doing anything would interfere with another person's liberty or enjoyment.

And it is equally unpardonable and even more impolite to be anno^'ed by anj-tliing in others whom you are nut at liberty to correct and whose intentions are

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LESSON XX. — TABLE MANNERS. kind even if some of their habits may be awkward. Xo matter how you may feel or what the blunder or accident may be, never show any displeasure to either servant or guest.

" Be mistress of yourself though china fall." Many more hints might be given but the following general suggestion will apply to every occasion. In etiquette any custom is commendable is based on the golden rule, or is sanctioned by those whose general behavior— not table manners, merely — sliows that good-breeding with them means, not selfishness, but thouglitfulness for others.

But all notions whose root is in a desire to imitate persons whose style of living is pretentious, and whose tastes and habits are capricious are worse than useless.

They destroy alike our happiness and our self-respect. to the Teacher.

All schools should have dishes sufficient to set a table, for it is highly desirable that the pupils occasionally prepare a complete meal and be trained in the proper serving of it.

But if the table conveniences be limited, much may be taught by using the common cooking dishes, and if there be not to prepare a dinner, a form or ceremony may be gone impress upon the minds of the pupils all the important points in laying the table, waiting upon people, and in personal habits at the instruction need not be until the last lesson, but may be given in portions whenever there is opportunity.

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J5()ST()N SCHOOL KITCHEN TEXT-BOOK. RECEIPTS FOR LESSON XX. Chocolate and Cocoa. c. milk scalded. oz. or square chocolate. c. hot water.

| Cut the chocolate in small pieces and put it with tbsp. of the water into a saucepan. the until smooth and glossy.

Add the remainder of the gradually, and the Serve at once. Use twice as much chocolate if a richer drink be desired. For cocoa use 1 tbsp. Coffee.

1 hp. tbsp. coffee to 1 Eeduce the proportion of coffee, taking when several cups are required.

Mix the coffee with 1 clean egg shell or 1 inch of Put it in the pot, add the boiling water, and boil only 5 m. Set it where it will keep hot but not boil. Add >^ of cold Pour out a little and pour it back, to clean the Q-rounds from tlie spout. o on Lesson XX.

is to be a general examination.

teacher should therefore be left to prepare her own questions, being expected so to frame them as to bring out in the answer the various and complete knowledge of the pupils.

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COST OF FOOD MATERIAL. TABLE OF AVERAGE COST OF MATERLVL USED IN COOKIXG. I cup of flour or meal 1 pound of spaghetti $0.16 t "

cornstarch "

1 can of tomatoes 1 egg "

salmon....

1 cup of molasses "

lob^^ter....

devilled ham and ton gue 1 tablespoonful of wine 1 tumbler of jelly "

brand}' 1 jar of marmalade 1 teaspoonful of vanilla 1 pound of tea u,i gpice "

coffee.

and S "

chocolate teaspoonfuls of cream of tar tar "

nutmeg ] tablespoonful of butter \ "

mace....

Butter size of an egg ^ "

cloves, cassia 1 tablespoonful of olive oil "

ginger 2 tablespoon fuls of coffee "

mustard 2 teaspoonfuls of tea ^ "

herbs, ground 1 quart of milkman's cream Package of whole herbs.OS "

Deerfoot cream 1 pound of cheese 1 box of gelatine.... "

Parmesan cheese 1 peck of potatoes "

apples....

1 orange 1 pound of raisins 1 quart of onions.... "

citron 1 turnio '* 1 bunch of celery.... "

tapioca 1 handful of parsley "

• 1 bunch of watercresses '• 1 head of lettuce.... These prices are for the best materials, and are estimated for the season, from October to June, when butter and eggs are higher than dui the summer.

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TABLE OF COST OF MEAT AND GAME. Shin of beef, 3 to Middlecutof shin, 7 tolO " Lower part of round, 13 to 15 " "

Vein, 20 to 25 " Top of round, 20 to 25 " Aitch bone, 8 to 10 " Face of rump, 17 to 22 " Middle '' 25 to 28 " 22 to 30 " Sirloin, 28 to 33 "

Whole tenderloin,75c. to $1.00 "

30 to 45 cts. "

Tip of sirloin. 22 to 30 " First cut of rib. 17 to 25 "

Second cut of rib 15 to 20 " "

Chuck rib, 7 toll "

Second cut rib, corned.

12 to 15 " Brisket, 8 to 12 "

Boneless brisket. 15 "

Flank, 6 to 11 "

Liver, 10 to 12 " Tripe, plain. 6 to 18 " "

Tripe, honey-comb, "

Heart, 3 to 10 " Suet, 7 to 12 " Mutton, leg, 12 to 20 " "

Mutton, loin, 14 to 20 '• Mutton, saddle. 15 to 20 "

Mutton, chops, 15 to 25 " Mutton, fore quarter, 8 to 12 " Mutton, neck, 6 to 9 "

Lamb, leg, Lamb, chops. Lamb, fore quarter, Veal, knuckle, Veal, cutlet. Veal, breast, Sweetbreads, Calf's liver, Calf's heart, Calf's head. Fresh pork. Salt pork, Bacon, bag. Bacon, sliced, Ham, bag, Ham, sliced. Lard, Leaf lard. Sausage, Turkeys, Fowl, Chickens, Ducks, wild, Ducks, tame. Ducks, CanvasGrouse, Partridge, Pigeon, wild, Pigeon, tame, Squab, Quail, per lb.

15 to 40 '• "

10 to 25 " "

12 to 17 "

22 to 28 "

9 to 14 " 25 to 70 "

wlude.

25 to 70 "

5 to 25 to 60 9 to 15 11 to 15 17 to 20 15 to 18 17 to 20 20 to 25 11 to 15 10 to 15 "

12 to 20 " "

20 to 35 "

12 to 30 " 18 to 75 " 25 c. to $1.50 each. $1.50 to $2.00 each. 75 c. to $1.25 "

75 c. to $1.25 "

75 c. to $2.00 per d. 12^ to 25 cts. each. $2.50 to $4.50 per d. $;L50to$3.00 ' <(

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TABLE OF THE COST, Etc., OF TABLE OF THE COST, Etc., OF FISH. [Where no time is soccified the fish are always in season.] Cost.

Weight.

How Sold.

When in Cod.

3 to 20 lbs. Whole. Haddock.

6 to 8 cts per lb.

5 to 8 lbs. Cusk.

5 to 8 lbs. Winter.

Halibut.

By the lb. Flounders. 1 to 5 lbs. Salmon.

By the lb. May to Sept. Shad.

^ 1.25 in March 25 cts. in May. Spring.

Blue-fish. 7 to 15 cts. per lb. 4 to 10 lbs.Tune to Oct. Tautog.

July to Sept. White-fish. 4 lbs.

Winter.

Bass.

12 to 25 cts. per lb. 3 to 8 lbs. Sword-fish. By the lb. July to Sept. Smelts.

j Average 1 8 to a lb. Sept. to Mar. Perch.

20 cts. per dozen. Summer.

Pickerel.

1 to 4 lbs. Trout, Brook. 75 cts. per lb. Spring.

Mackerel.

5 to 25 cts. each. April to Oct. Eels.

i to lb.

Lobsters.

1 to 2 lbs. 35 to 50 cts. per qt. Sept. to May. Clams.

cts. per qt.; 40 cts.

per pk.

in the shell. Crabs.

$1.25 to.$1.50 per dozen.

Summer.

Herring.

20 cts. per dozen. ^Lir. & Apr. Salt Cod-fish. 10 cts. per lb., best. Smoked Fish. 20 to 35 cts. per lb.

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ADDITIONAL KECEIPTS. As a in some dishes which are in common use would require too long a time, or would be too expensive to attempt at the school, the following receipts are given for those pupils who wish to try them at home:— Baked Beans.

1 qt. pea beans. y^ lb. salt pork, fat and lean. 1 tsp.

1 tsp. mustard. y% c. molasses.

Soak the beans in night.

In the morning put them fresh cold water, and simmer soft enough to pierce with a pin, being careful not to let them cook enough to break. If you like, cook one onion with them. When soft, turn them into a colander, and pour cold water through them. Place them with the onion in a bean-pot. Pour boiling water over the pork; scrape the rind till white; cut the rind in halfstrips; bury the pork iu tlie beans, leaving only the rind exposed. Mix the salt— use more if the pork is not very salt— and mustard with tlie molasses. Fill the cup with hot water, and when well mixed pour it over the beans; add enough more water to cover tliem. Keep them covered with water until the last hour, then lift the pork to the surface and let it crisp.

in a moderate Use more salt and yi c. butter if you dislike pork, or use ^4 lb. fat and lean corned If liked richer use 1 lb. pork.

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ADDITIONAL RECEIPTS. The mustard gives the beans a delicious flavor, and also renders them more wholesome. Many add a teaspoonful of soda to in which the beans are to destroy the in the skin Yellow-eyed beans and Lima beans are also good when Corned Beef. Select a piece of beef which has a fair proportion of fat— the brisket or second cut of rattle rand— and has not in the brine more tlian three or four days.

in Beef that is very be soaked in; but if only salted, use boiling water that the goodness may be kept in the meat. boiling water and skim carefully when it begins to Cook slowly, simmering (not so that you can pick it to pieces with a fork.

Let boil away toward the last, and let the beef stand in the water until partially cooled. Lift it out of the water with a skimmer, and pack it in a brick-loaf pan; let the long fibres run the length of the pan; mix in the fat so that it will be marbled.

Put a thin board, a trifle smaller than the inside of the pan, over the meat, and press by putting a heavy weight on the board.

When cold, cut in thin slices. It has a very attractive appearance, and is a delicious way of preparing the It is the appetizing way of the fat whicli in corned is the most part, and is often untouched if offered in a mass on the edge of the lean.

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Boiled Dinner. 4 lbs. corned beef. 2 beets.

1 small cabbage. 2 small carrots. 1 small French turnip, 1 small squash. the meat quickly in cold if very soak it y^, h.

Put it in the and simmer about three hours, or the the carrots, and cut the cabbage quarters; pare the turnip and squash, cut into three-quarter inch slices, and pare the Two hours dinner-time skim off all the fat from the liquid, and add more boiling water. Remove the meat when tender, then put carrots, afterward the cabbage and turnip, and ^ h. before dinner add the squash and potatoes. Cook the beets separately.

When tender take the vegetables up carefully, drain the water from the cabbage by pressing it in a colander, slice the carrots and beets, and cover the beets with vinegar. Put the meat centre of a dish, and serve the carrots, turnips, and potatoes round the edge, with the cabbage, and beets in separate General Rule for Baked Meat. All meat for baking or roasting should be dredged all over with flour, but not until just before Salt draws out a juice, but the flour absorbs it, and when the heat hardens the albumen, helps to make a thick crust the juices cannot escape.

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ADDITIONAL RECEIPTS. Use 110 water at nor at all with small require quick cooking or to be done rare; but after the searing, that require thoroughly may have a little water added to prevent them from burning or becoming too dry. Baste often, and bake according to the table on page 155. EoAST Chicken. Clean and prepare the chicken as directed in Lesson Stuffing. — Moisten c. cracker or soft bread crumbs i^ c. melted highly with mixed sweet herbs.

the chicken on one side on a rack in a dripping-pan.

Rub all or dripping and Put 3 tbsp. of chicken fat or beef dripping over it and in the pan. Use no water at Put the pan in a very hot oven the rack underneath to keep the fat from burning. In m.

check the baste the fat, and wlien the is brown add a cup of hot water and baste often, adding more hot as it boils away. Turu the it may brown uniformly, and baste tliat it may not become dry.

Bake a 4-lb. chicken 1]4 h., or until the joints separate off nearly all the fat, thicken the in the pan flour wet in 10 m., and strain the gravy Indian-Meal Pudding. Rub tbsp. of butter around the bottom and sides of a smooth iron kettle,— i?raiii^6 or porcelain

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do; when melted, add >^ boiling water. prevent the milk from burning. Add 1 qt. milk. Let it boil up and almost the; sift ia pt. of fine yellow granulated corn-meal, sifting with the left hand, and holding the meal high, that every grain may be thoroughly scalded. Stir constantly; add ^ tsp. salt, and set away till Then add ^ pt. of New Orleans molasses and qt.

of cold milk.

Put into a well-buttered deep pudding-dish, cover with a plate, and bake very slowly 10 or 12 h.

Put it in a " Saturday-afternoon oven," where the low nearly all night.

Let it remain over night, and for a Sunday breakfast.

Berry Charlotte. Stew pt. of berries,— either blueberries, raspberries, or blackberries,— sweeten to taste, mash well, and it, boiling hot, soft white the bread cut in small, thin squares, arrange a layer in a bowl or mould, and pour on enough sirup to w^et the bread, then another layer of bread and sirup.

cold, turn out and serve with cream. Berries that have large seeds may be strained after stewdng. Chocolate Creams. Put the white of 1 egg in a small glass, then measure an equal quantity of cold water, add tsp. of vanilla, and beat thoroughly. in gradually enough confectioner's sugar, sifted, to make a stiff dough.

Mould small pieces of the mixture into the shape of thimbles; put them on a buttered pan in a cool place to harden. Melt 2 squares of Baker's chocolate in a saucer over the

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ADDITIONAL KECEIPTS. teakettle. When the cream balls are hard, dip them in the melted chocolate. Use two steel forks, let the balls drain on the forks, then put them on the tins again till dry. Creamed Walnuts. The of egg and an equal amount of water, flavored with tsp. of lemon or vanilla.

mixed, in confectioner's sugar, sifted, until the dough is stiff enough to mould.

Break off pieces the size of a nutmeg, roll them in the palm of the hands until smooth and round. Press the halved walnut-meats on letting the cream show slightly between the meats. One egg will require about 1 y^ lb. of sugar. Creamed Dates, Almonds, etc. Stone the dates and shell the almonds. the sugar dough as directed for creamed walnuts.

Put a ball of the dough into the centre of tlie date and cover the almonds with the dough. Creamed nut-cakes may be prepared by stirring the chopped nuts into the dough. Press it out into a flat sheet J{ inch thick, then cut in inch squares. Banana and Lemon-Jelly Cream. )2 box gelatine. c. cold water. pt. boiling water. suf^ar.

34' c. lemon juice. 1 square inch stick cinnamon. Soak the gelatine in the Shave rind, using none Steep it with the ciunamon in the boiling water m.

; add the

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soaked gelatine, sugar, and lemon juice, and when dissolved, strain shallow cut it in dice or break it up with a fork, put it in a glass dish in layers with sliced bananas. Pour a cold custard over them, and cover with a meringue. Brown the meringue on a plate, and slip it off over the custard. Orange Jelly.

Yz box gelatine.i Juice 1 lemon.

^ c. cold water.

e. boiling water.

1 pt. orange juice.

Soak the gelatine in cold water until Add the boiling water, the lemon juice, sugar, and orange juice. Stir till the sugar is dissolved, then strain through linen into moulds or shallow pans, wiiicli have been w^et in cold water.

Fruit Ice-Cream.

3 oranges.

3 lemons.

3 bananas.

3^ can apricots.

3 c. cold water.

Place a strainer over a large bowl, squeeze into it the juice of the oranges and lemons, then add the bananas and apricots, and rub them through the strainer. Add the cold water to help in the sifting.

Add the sugar, and v.dien it is dissolved, freeze the same as any ice-cream.

Add from 3^ c. to 1 pt. of cream if you have it, but the mixture is delicious without the cream. ^ lyi tbsp. granulated gelatine equals yi box.

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ALPHABETICAL INDEX.

Abbreviations Albumen... Albuminous Foods Almonds, Creamed Apple, Baked Pie Ash Asparagus PAGE 20, 33 1G5 6, 7 Baking, Heat for Time-table for Bakiiii,^-Powdcr Ikinaiia and Lemon-Jelly Cream Bailey ' Batters 131, 139 38, 176 Beating' Beef, Corned Smothered Stew Tea 42, 04 To Choose 55, 59 Beets Berry Charlotte Biscuit lUanc Mange Boiled Dinner 2J8 PAGE Braizing Brass, To Clean Bread Boards, To Clean Bread, Chemistry of... Receipt for Brewis Broiled Chops Meat Cakes Pan Time-table for Broth, Scotch Buckwheat Burning Point Butter, Drawn Cabbage 38, 39, 138 Water Sponge 20f?

Caper Sauce Carbo-IIydrates xxii, 2, 4 Carbonaceous Food.... Carbonic Acid Gas 117, 140, 141 Caulillower Celery Charcoal Charlotte, Berry Charts Chicken, Fricassee

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ALPHABETICAL INDEX. PA(; F, Chicken, Roast 38U Chocolate Creams Chops Chowder Cleaning, Rules 'or.... 3,4 Cocoa Shells Coffee Coke Cold Slaw Combustion Animal Cookies Cooking, Meaning of... Copper, To Clean Corn Cake Scalded Mush Corned Beef Cottage Pie Cracker Brew is Crackers, Baked; Cranberries Cream of tartar Crisps, Wheat Croutons Currants Custard Dates, Creamed Diastase Diet, Animal or Vegetable for Children, etc. 171, 173 Digestion Dishes, Rules for Cleaning Dou^jhnuts Drawn Butter 1'j8 Dropped Eggs, Dumplings 127, 128 Eggnog PAOB Eggs, Boiled.41, 42, 49 Coddled Dropped or Poached Egg Vermicelli Fat of Meat Clarified 62, 64 Ferment Fermentation Fires 5, 7, Paked Balls Chowder Food, Adaptation of. 171-174 Care of 161-164 Cheapest Classification of... Combination of... for an Invalid Nourishing Object of..... -"S-IS Proportion of Stimulating Fowl, To Prepare for Cooking Fricassee Veal Frosting Fruit Ice-Cream Pudding Frying Gas Giblets Ginger-bread Gluten C^ahain Gems......

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ALPHABETICAL INDEX. PACE Gravies Griddle Cakes Gruels Haricot Hash 72,78 Heart, Baked.... for Baking.... Voi Hominv Housekeepers, Rules lor. XIV, XV Hydrogen Ice-Cream for ail Invalid Ice, To Chip 9'J Indian Corn Meal Pudding.... Indigestible Food Invalid Caring for an Cookery 91-101 Food for an Iri^h Moss Jolly (talian Paste Jelly, Irisli Moss Orange Keh»)SENE. 2;]1 Lemonade Lemon Jelly ' Lettuce Lobsters Stewed To Select and Open 75, 77 Management of Classes... PAGE Pie Roasted Smothered Warmed over.... 71-78 Measuring 48, 172 Porridge Toast Minced Meat Mince Pies KiiJ Mineral Food Mixing Uz, 141 Molasses 140, 141 Cookies Ginger-bread Muffins Fried Rye Rye Mutton, Boiled Nickel Plate, To Clean Nitrogenous Foods Oat.meal 47, 174 Gruel 'j8 Mush r.2 Omelet Orange, for an Lnalid Jellv Ox, Diagram of 65, tjt; Oxvgeii • Ovsters 2t)9 Stewed To I'arhoil To Prepare Pan Buoillno l^ancalu's. Snow Pur.slev Sauce '^

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23G ALPHABETICAL INDEX. pa(.;k Pastry ]*ea Soup Petroleum Phosphorus Pies Apple Custard Mince Rhubarb Pop-overs Porridge, Milk Potato Cakes Creamed Lyonnaise ftlashed E-iced Pot Pie Poultry, To Prepare.... Proteids Prunes Puddings, Berry Charlotte Cream Rice Fruit Suet ]20 Ginger Indian Meal Scalloped Apple.... Pudding Sauce Ragout Raisins Rhubarb, Steamed Pudding 52, 175 Roasting Meat 60, 118 Rolling Rye Meal and Flour.... Muffins PAQB Salmi Sauce, Caper Drawn Butter Egg Pudding Tomato AVhite Sauces Scalloped Apple Scotch Broth Shells, Cocoa Baked Bean Pea Scotch Broth 82, 86 Vegetable 85, 86 Sour Milk Spaghetti Steaming Stews Oyster Stimulants Stimulating Food Stirring 82, 86 Stoves Stuffing, for Chicken Baked Heart Suet Pudding 119, 120 To Chop

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ALPHABETICAL INDEX. Tables, To Clean of the Cost of Food Tea Thickening.... Time-table for Baking Toast. xvu 95,99 33, 73 101, 107 Tomato Sauce Veal Fricassee Vegetables, General Rules for I'AGK Vermicelli ^gg Walnuts, Creamed 23J Warming over 2-3 Weights, Table of 52, 149 Crisps Wheatena Wood rotate

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THE NEW YORK PUBLIC LIBRARY REFERENCE DEPARTMENT This book is under no circumstances to be taken from the Building np t n n If SEP z f m -.

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