Boston School Kitchen Text-Book

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.

From Boston School Kitchen Text-Book, 1887, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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22G -232 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.

From Boston School Kitchen Text-Book, 1887, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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,

From Boston School Kitchen Text-Book, 1887, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 ?

From Boston School Kitchen Text-Book, 1887, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 " ?

From Boston School Kitchen Text-Book, 1887, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(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 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.

From Boston School Kitchen Text-Book, 1887, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. Rf:CEIPTS FOR LESSON

From Boston School Kitchen Text-Book, 1887, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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% 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.

From Boston School Kitchen Text-Book, 1887, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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, 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.

From Boston School Kitchen Text-Book, 1887, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 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.

From Boston School Kitchen Text-Book, 1887, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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.

From Boston School Kitchen Text-Book, 1887, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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.

From Boston School Kitchen Text-Book, 1887, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 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

From Boston School Kitchen Text-Book, 1887, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the a saucepan, let them stand from to 10 m. where the water will keep hot (180°) but not boiling. The white soft and jelly-like, and the yolk soft l)ut not If cooked in boiling water, cook from 3 to 5 m.

From Boston School Kitchen Text-Book, 1887, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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- ? lY.

From Boston School Kitchen Text-Book, 1887, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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°.

From Boston School Kitchen Text-Book, 1887, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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

From Boston School Kitchen Text-Book, 1887, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 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.

From Boston School Kitchen Text-Book, 1887, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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}^ c. milk, scalded. 1 ssp. 1 egg. y2 ssp. pepper. 1 tsp. butter. the egg add hot it is quite hot, on toast or

From Boston School Kitchen Text-Book, 1887, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 ?

From Boston School Kitchen Text-Book, 1887, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Boston School Kitchen Text-Book, 1887, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 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

From Boston School Kitchen Text-Book, 1887, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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

From Boston School Kitchen Text-Book, 1887, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 puddings; but anything eaten with food to improve its relish may be called a

From Boston School Kitchen Text-Book, 1887, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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/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,

From Boston School Kitchen Text-Book, 1887, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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]\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.

From Boston School Kitchen Text-Book, 1887, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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,

From Boston School Kitchen Text-Book, 1887, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 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.

From Boston School Kitchen Text-Book, 1887, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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..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 ?

From Boston School Kitchen Text-Book, 1887, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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}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 moss is dissolved. Add the lemon juice and sugar, and strain into a cold, wet mould.

From Boston School Kitchen Text-Book, 1887, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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.

From Boston School Kitchen Text-Book, 1887, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 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.

From Boston School Kitchen Text-Book, 1887, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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salt and, if desired, with butter and pepper, but it is much nicer with only

From Boston School Kitchen Text-Book, 1887, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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

From Boston School Kitchen Text-Book, 1887, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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?

From Boston School Kitchen Text-Book, 1887, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 ?

From Boston School Kitchen Text-Book, 1887, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ 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 ?

From Boston School Kitchen Text-Book, 1887, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 t>

From Boston School Kitchen Text-Book, 1887, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 c. rye meal (sifted). c. white flour. ^ tsp. salt. 2 tsp. baking-powder. 1 pgge. milk. ^lix the dry ingredients

From Boston School Kitchen Text-Book, 1887, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ 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.

From Boston School Kitchen Text-Book, 1887, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 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. 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 in small foriiis, and biscuit, muffins, etc. In all these methods there is no chemical change

From Boston School Kitchen Text-Book, 1887, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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" Small birds 15 to 20 " Venison, per lb. " 6 to lbs. ^ long, thin fish h. to lbs.; halibut " Fish, small 20 to 30 ni lesson should be combined with the following one.

From Boston School Kitchen Text-Book, 1887, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 ?

From Boston School Kitchen Text-Book, 1887, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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.

From Boston School Kitchen Text-Book, 1887, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 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.

From Boston School Kitchen Text-Book, 1887, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 hp. c. pastry flour. 1 ssp. baking-powder. 1 ssp. salt. 1 tbsp. dripping or butter. 1 tbsp. lard.

From Boston School Kitchen Text-Book, 1887, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 ?

From Boston School Kitchen Text-Book, 1887, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 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

From Boston School Kitchen Text-Book, 1887, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ 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'

From Boston School Kitchen Text-Book, 1887, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yi fine white corn meal. Boiling milk, or water 1 ssp. enough to scald it. Mix the meal and

From Boston School Kitchen Text-Book, 1887, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 ?

From Boston School Kitchen Text-Book, 1887, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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.

From Boston School Kitchen Text-Book, 1887, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

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spk. Pick over and wash the Put it in a shallow baking-dish. Dissolve the sugar and in the 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 ? 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.

From Boston School Kitchen Text-Book, 1887, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 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.

From Boston School Kitchen Text-Book, 1887, page 229. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 233. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 19S

From Boston School Kitchen Text-Book, 1887, page 233. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 234. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Add to the drawn butter two or three hard boiled eggs, either chopped or sliced.

From Boston School Kitchen Text-Book, 1887, page 234. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 234. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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% 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.

From Boston School Kitchen Text-Book, 1887, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 egg. yi yi teplemon 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.

From Boston School Kitchen Text-Book, 1887, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 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

From Boston School Kitchen Text-Book, 1887, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When seasoued with salt, pepper, and butter it is called Q. plain roa*st; if put on toast, a fancy roast.

From Boston School Kitchen Text-Book, 1887, page 245. Read from the scan by computer, so a word may be off; the page itself shows the original.

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large prepared oysters with salt and pepper, lioll them in fine cracker crumbs. Melt a little butter in a frying-pan.

From Boston School Kitchen Text-Book, 1887, page 245. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 245. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 ?

From Boston School Kitchen Text-Book, 1887, page 247. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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. 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.

From Boston School Kitchen Text-Book, 1887, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 252. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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 '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.

From Boston School Kitchen Text-Book, 1887, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 258. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 258. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 259. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 263. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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

From Boston School Kitchen Text-Book, 1887, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rub tbsp. of butter around the bottom and sides of a smooth iron kettle,— i?raiii^6 or porcelain 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

From Boston School Kitchen Text-Book, 1887, page 265. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 266. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 267. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 267. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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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.

From Boston School Kitchen Text-Book, 1887, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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