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+The Project Gutenberg eBook, The Kitchen Encyclopedia, by Anonymous
+
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+
+
+
+Title: The Kitchen Encyclopedia
+       Twelfth Edition (Swift & Company)
+
+
+Author: Anonymous
+
+
+
+Release Date: September 17, 2010  [eBook #33748]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+
+***START OF THE PROJECT GUTENBERG EBOOK THE KITCHEN ENCYCLOPEDIA***
+
+
+E-text prepared by Tor Martin Kristiansen, Fox in the Stars, S. D., and
+the Project Gutenberg Online Distributed Proofreading Team
+(http://www.pgdp.net)
+
+
+
+Note: Project Gutenberg also has an HTML version of this
+      file which includes the original illustrations.
+      See 33748-h.htm or 33748-h.zip:
+      (http://www.gutenberg.org/files/33748/33748-h/33748-h.htm)
+      or
+      (http://www.gutenberg.org/files/33748/33748-h.zip)
+
+
+
+
+
+THE KITCHEN ENCYCLOPEDIA
+
+You will find many helpful
+suggestions in this book; all
+of them are tried and practical
+
+Twelfth Edition
+
+
+
+
+
+
+
+Swift & Company, U. S. A.
+Copyright, 1911, by Swift & Company
+
+
+_Keep this book in your kitchen for ready reference_
+
+
+
+
+The Truth about Oleomargarine
+
+
+Swift's Premium Oleomargarine is a sweet, pure, clean, food product made
+from rich cream and edible fats. It contains _every element of
+nutrition_ found in the best creamery butter.
+
+The process of manufacture is primitive in its simplicity, but modern in
+its cleanliness and purity.
+
+The butter fat in Swift's Premium Oleomargarine is microscopically and
+chemically _the same_ as in the best butter; the only difference is _in
+the way_ it is secured from the cow.
+
+Butter fat in butter is all obtained by churning. In Swift's Premium
+Oleomargarine from 1/3 to 1/2 obtained in that way, the remainder is
+pressed from the choicest fat of Government inspected animals. This
+pressed fat is called "Oleo" hence the name "Oleomargarine."
+
+Rich cream, fancy creamery butter, 'oleo' 'neutral,' vegetable oil and
+dairy salt are the _only_ ingredients of Premium Oleomargarine.
+'Neutral' is pressed from leaf fat. It is odorless and tasteless.
+
+There is _no coloring matter_ added to Premium Oleomargarine, yet it is
+a tempting rich cream color.
+
+Each week day during the year 1911 there has been an average of more
+than 400 visitors through our Chicago Oleomargarine Factory.
+
+In addition to this daily inspection by the visiting public our
+factories are in complete charge of Government Inspectors.
+
+These men test the quality and character of materials, they see that the
+contents of every tierce of 'oleo' and 'neutral' received from the
+Refinery is from animals that have passed the rigid Government
+inspection. They see that everything about the factories is kept
+absolutely clean and sanitary.
+
+Read what a Government expert said about Oleomargarine:
+
+The late Prof. W. O. Atwater, director of the United States Government
+Agricultural Experiment Station at Washington:
+
+"It contains essentially the same ingredients as natural butter from
+cow's milk. It is perfectly wholesome and healthy and has a high
+nutritious value."
+
+Order a carton of Swift's Premium Oleomargarine today to try it. You
+will find that it is a delicious, wholesome food product that you can
+use in your home and effect a great saving, still maintaining your
+standard of good living.
+
+We particularly invite you to visit our factories and see for yourself
+the cleanliness surrounding this interesting industry.
+
+{Footer: Did you know that Swift's Premium Oleomargarine contains
+essentially the same ingredients as natural butter from cows milk?}
+
+
+
+
+Recipes
+
+
+  You can make exactly as good cakes, pies, cookies, and candies by
+      substituting for the butter named in your recipes 3/4 the
+      quantity of Swift's Premium Oleomargarine. On this and the
+      following pages are a few recipes in which this substitution has
+      been made. Try them. You will find them good and more economical
+      than when made with butter.
+
+  You may have some favorite recipes that are too expensive on account
+      of the large amount of butter required. You can reduce their cost
+      by using Swift's Premium Oleomargarine.
+
+
+Loaf Fig Cake
+
+Light Part
+
+  1/2 cupful Swift's Premium Oleomargarine
+  1/2 cupful sweet milk
+  1-1/2 teaspoonfuls baking-powder
+  1 cupful sugar
+  1-1/2 cupfuls flour
+  1 teaspoonful vanilla
+  Whites of 4 eggs
+
+  Cream the oleomargarine and sugar. Add the milk, with which the
+      vanilla has been mixed. Sift the baking-powder with the flour and
+      add gradually. Add the whites, well beaten, last.
+
+Dark Part
+
+  1/2 cupful Swift's Premium Oleomargarine
+  3/4 cupful milk
+  1-1/2 teaspoonfuls baking-powder
+  Yolks of 4 eggs
+  1/2 pound of raisins
+  1-1/2 cupfuls sugar
+  3 cupfuls flour
+  1 dessertspoonful each of cinnamon, cloves, allspice, and nutmeg
+  1 pound of figs
+
+  Cream the oleomargarine and sugar. Add the egg-yolks, well beaten,
+      then the milk. Sift the baking-powder and spices with the flour
+      and add gradually. The raisins should be seeded and dredged with
+      flour, and the figs should be cut in small pieces and dredged
+      with flour and added to the batter the last thing. Put in the pan
+      alternate layers of each part and bake in a loaf.
+
+{Footer: The Italian uses olive oil; the Swiss, butter from goat's milk;
+and the thrifty American housewife, Swift's Premium Oleomargarine.}
+
+
+Sugar Cookies
+
+  1 cupful Swift's Premium Oleomargarine
+  1 cupful sour milk
+  1 teaspoonful soda
+  2 cupfuls sugar
+  3 eggs, well beaten
+  Flavoring to taste
+  Flour enough to roll out thin
+
+  Cream the oleomargarine and sugar. Add the eggs, whites and yolks
+      beaten together. Dissolve the soda in the sour milk. Add this and
+      then the flour. Roll out thin. Just before cutting out the
+      cookies sift granulated sugar on top and roll it in slightly,
+      then cut out cookies with cookie-cutter and bake in a moderate
+      oven.
+
+
+Lemon Pie
+
+  1 cupful sugar
+  2 tablespoonfuls flour
+  Yolks of three eggs
+  1 cupful water
+  Juice and grated rind of 1 lemon
+  A lump of Swift's Premium Oleomargarine the size of an egg
+
+  Put all together in an oatmeal cooker and cook over hot water until
+      thick. Take from the fire and cool a little. Line a deep
+      pie-plate with crust, pour in the lemon mixture, and bake in a
+      moderate oven until the crust is done. Remove from the oven and
+      have ready the whites of the three eggs, beaten up stiff, with
+      three level tablespoonfuls of powdered sugar; spread this
+      meringue smoothly over the pie, return to the oven, and bake a
+      light brown.
+
+
+Cornbread
+
+  1/4 cupful Swift's Premium Oleomargarine
+  1 cupful sweet milk
+  1 cupful cornmeal
+  1/4 cupful sugar
+  1 cupful flour
+  2 teaspoonfuls baking-powder
+  2 eggs
+
+  Sift together meal, flour, baking-powder, and sugar. To this add in
+      order the milk, the egg-yolks well beaten, the oleomargarine
+      melted and lastly the well-beaten whites of the eggs. Bake in a
+      hot oven for thirty to thirty-five minutes. This is particularly
+      delicious if just before it is done half a cupful of cream is
+      poured over the top.
+
+{Footer: Have you tasted Swift's Premium Oleomargarine?}
+
+
+Oatmeal Crackers
+
+  3/4 cupful Swift's Premium Oleomargarine
+  2 cupfuls rolled oats
+  1/2 cupful milk
+  1/2 teaspoonful soda
+  1-1/2 cupfuls raisins chopped fine
+  2 cupfuls flour
+  1 cupful sugar
+  1 teaspoonful cinnamon
+  3 eggs
+  A pinch of salt
+
+  Cream oleomargarine and sugar. Add egg-yolks well beaten. Dissolve
+      soda in milk and add next. Mix oats, flour, salt, and cinnamon
+      together well and add. Add the raisins last. Beat well and drop
+      with a spoon on to buttered tins and bake in moderate oven.
+
+
+English Walnut Pudding
+
+  1/2 cupful Swift's Premium Oleomargarine
+  1 egg
+  1 cupful boiling water
+  1 teaspoonful cinnamon
+  1/2 cupful walnuts
+  1 cupful molasses
+  1 teaspoonful soda
+  3 cupfuls flour
+  1/2 teaspoonful cloves
+  1/2 cupful raisins
+
+  Beat the egg white and yolk together and add it to the molasses.
+      Dissolve the soda in the boiling water and add that next. Mix
+      flour, cinnamon, and cloves together and add gradually. Add the
+      butterine melted. Lastly add the raisins. Steam two and a half
+      hours. Serve warm with sauce made of one cupful Swift's Premium
+      Oleomargarine stirred until smooth with one cupful powdered
+      sugar. Add one egg, flavor to taste, and beat until smooth.
+
+
+Penoche
+
+  1/4 cupful Swift's Premium Oleomargarine
+  1-1/2 cupfuls rich milk
+  3 cupfuls light-brown sugar
+  1 cupful chopped walnuts
+
+  Stir together the oleomargarine, milk, and sugar, and cook until it
+      can be picked up when dropped in cold water. Beat until it
+      thickens and add the walnuts slightly salted. Pour in buttered
+      tins and cut in squares.
+
+{Footer: Ask your grocer for a carton of Swift's Premium Oleomargarine.}
+
+
+Butter Scotch
+
+  3/4 cupful Swift's Premium Oleomargarine
+  1 cupful molasses
+  2 cupfuls sugar
+  1/3 cupful vinegar
+
+  Put all together and cook, stirring all the time. Cook until brittle
+      when dropped in cold water. Pour into buttered tins and mark for
+      breaking before it is cold.
+
+
+Ginger Bread
+
+  1/2 cupful Swift's Premium Oleomargarine
+  1 cupful molasses
+  1 teaspoonful ginger
+  1 teaspoonful cloves
+  1 teaspoonful cinnamon
+  1/8 teaspoonful nutmeg
+  1 egg, beaten light
+  1/2 cupful sugar
+  1 cupful sour milk
+  1 teaspoonful baking soda
+  2 cupfuls flour
+
+  Mix into a light dough and bake in a flat pan. Quick oven.
+
+
+Cookies
+
+  1-1/2 cupfuls sugar
+  3/4 cupful Swift's Premium Oleomargarine
+  1 cupful sour cream
+  3 eggs
+  1/2 teaspoonful soda
+  1 teaspoonful nutmeg
+  1 teaspoonful vanilla
+  1 teaspoonful almond
+
+  Mix with flour enough to roll thin, and bake in a quick oven.
+
+{Footer: Would you like to reduce your butter bill? Then use Swift's
+Premium Oleomargarine.}
+
+
+
+
+On Baking-Day
+
+
+When you wish a fine-grained cake, beat the whites of the eggs to a
+stiff foam with a Dover egg-beater. If something spongy, such as an
+angel cake, is desired, use a wire egg-beater, which makes a more
+air-inflated foam.
+
+Recipes in the older, much-prized cook-books often call for a teacupful
+of yeast. A teacupful liquid yeast is equal to one cake of compressed
+yeast.
+
+To remove pecan meats whole, pour boiling water over nuts and let them
+stand until cold. Then stand the nut on end and crack with a hammer,
+striking the small end of the nut.
+
+If beef or mutton drippings are used in making a pie-crust, beat them to
+a cream with a teaspoonful of baking-powder and the juice of half a
+lemon. This effectually removes all taste.
+
+When a cake sticks to a pan, set it for a few minutes on a cloth wrung
+out of cold water. It will then come out in good shape.
+
+Heat the blade of the bread-knife before cutting a loaf of fresh bread.
+This prevents the usual breaking and crumbling of the slices. For
+cutting hot fudge, first dip the blade of the knife in boiling water.
+
+Nothing is better for pudding molds than jelly tumblers with light tin
+covers. One can readily tell when the puddings are done without removing
+the covers.
+
+The juice will not boil out of apple or berry pies if you dot bits of
+Swift's Premium Oleomargarine near the outer edge.
+
+A little salt in the oven under the baking-tins will prevent burning on
+the bottom.
+
+There is nothing more effective for removing the burned crust from cake
+or bread than a flat grater. It works evenly and leaves a smooth
+surface.
+
+Use a wooden potato masher for stirring butter and sugar together for a
+cake. It is much quicker than a spoon.
+
+{Footer: Swift's Premium Oleomargarine is sweet, pure, and clean.}
+
+
+
+
+Renovating Suggestions
+
+
+TO CLEAN A VELVET SUIT, sponge the spots with pure alcohol. Then suspend
+the suit on a hanger in the bathroom in such a way that the air can
+reach all sides of the garment. Turn on the hot water in the tub until
+the steam fills the room; shut the door and windows; shut off the water,
+and let the steam do its work for an hour. Then admit the air, but do
+not touch the garment until it is perfectly dry.
+
+TO REMOVE SHINE FROM WOOLEN GOODS, use gentle friction with emery paper.
+Rub just enough to raise the nap, and then rub it over with a piece of
+silk.
+
+TO MEND KID GLOVES, first buttonhole around the rent not so close as in
+a buttonhole; then overcast, taking up the thread of the buttonhole on
+the edge, and then draw together.
+
+TO CLEAN MEN'S COAT COLLARS, rub with a black stocking saturated with
+grain alcohol. This will remove the greasy look.
+
+TO FRESHEN A THIN DRESS, dissolve two teaspoonfuls of elastic starch in
+half a cupful of lukewarm water, and with a soft rag dampen on the right
+side, then with a hot iron press on the wrong side.
+
+TO CLEAN GREASE SPOTS FROM SILK, split a visiting card and rub the soft
+internal part on the spot on the wrong side of the silk. The spot will
+disappear without taking the gloss off the silk.
+
+TO MEND LACE CURTAINS, take a small piece of net, dip it and the
+curtains in hot starch, and apply the patch over the hole. The patch
+will adhere when dry, and the repair will show much less than if the
+curtains were mended.
+
+TO RENEW VEILS, dip them in gum-arabic water, and pin them out to dry as
+you would a lace curtain. When dry they will look like new.
+
+TO FRESHEN BLACK TAFFETA OR SATIN, sponge with a cupful of strong tea to
+which a little ammonia has been added. Then press on the wrong side over
+a damp cloth.
+
+TO REMOVE PERSPIRATION STAINS, lay the stain over clean white
+blotting-paper, and sponge with equal parts of alcohol and ether mixed.
+Rub dry, then touch lightly with household ammonia. If this leaves a
+blur, rub well with powdered French chalk on the wrong side. The
+blotting-paper prevents the fluids from forming a ring around the spot.
+
+
+
+
+House-Cleaning Hints and Helps
+
+
+TO CLEAN LINEN SHADES, lay them flat and rub with powdered bath-brick.
+
+TO CLEAN PIANO KEYS, rub with muslin dipped in alcohol. If the keys are
+very yellow, use a piece of flannel moistened with cologne water.
+
+TO CLEAN BOOKS with delicate bindings, which are soiled from handling,
+rub with chamois skin dipped in powdered pumice stone.
+
+TO RESTORE STRAW MATTING which has become stained or faded, wash with a
+strong solution of soda water. Use ordinary baking soda and plenty of
+Swift's Pride Soap and wash thoroughly, and when dry it will be found
+that the spots have all disappeared and the matting is all one color.
+
+TO CLEAN GLASS VASES, tea-leaves moistened with vinegar will remove the
+discoloration in glass vases caused by flowers, such as asters.
+
+TO CLEAN WINDOWS AND MIRRORS, rub them over with thin cold starch, let
+it dry on, and then wipe off with a soft cloth. This will clean the
+glass and also give it a brilliant polish.
+
+TO REMOVE PAINT from window glass, use strong hot vinegar.
+
+TO REMOVE WHITE SPOTS FROM FURNITURE, rub first with oil, and then with
+slightly diluted alcohol.
+
+TO REMOVE STAINS from an enameled saucepan, fill with water, add a
+little chloride of lime, and boil for a few minutes.
+
+TO CLEAN WILLOW-WARE, wash with salt water, using a brush.
+
+TO POLISH THE GLOBES of gas and electric-light fixtures, wash with water
+in which a few drops of ammonia have been dissolved.
+
+TO CLEAN TILING, wipe with a soft cloth wrung out in soapy water. Never
+scrub tiling, as scrubbing or the use of much water will eventually
+loosen the cement and dislodge the sections.
+
+TO BRIGHTEN NICKEL trimmings on a gas stove, wash with warm water, in
+which two tablespoonfuls of kerosene have been stirred.
+
+TO SAVE DUSTING, a piece of cheese cloth about two yards long placed on
+the floor in a freshly swept room will save much of the usual dusting.
+
+
+
+
+Laundry Helps
+
+
+A few cents' worth of powdered orris-root put in the wash water will
+impart a delicate odor to the clothes.
+
+Hot milk is better than hot water to remove fruit stains.
+
+To remove spots from gingham, wet with milk and cover with common salt.
+Leave for two hours, then rinse thoroughly.
+
+In washing white goods that have become yellow, put a few drops of
+turpentine into the water, then lay on the grass to dry in the strong
+sunshine.
+
+To make wash silk look like new, put a tablespoonful of wood alcohol to
+every quart of water when rinsing and iron while still damp.
+
+When washing, if the article is badly soiled, use a small scrubbing
+brush and scrub the goods over the washboard.
+
+To set green or blue, mauve or purple, soak the articles for at least
+ten minutes in alum water before washing them. Use an ounce of alum to a
+gallon of water. To set brown or tan color, soak for ten minutes in a
+solution made of a cupful of vinegar in a pail of water. Black goods and
+black-and-white goods need to be soaked in strong salt water, or to have
+a cupful of turpentine put into the wash water. Yellows, buffs, and tans
+are made much brighter by having a cupful of strong, strained coffee put
+in the rinsing water.
+
+When ironing fine pieces, instead of sprinkling afresh, take a piece of
+muslin, wring it out in cold water, and lay on the ironing board under
+the article; press with a warm iron; remove the wet piece and iron.
+
+When making starch for light clothes use Wool Soap in the water. This
+will give the clothes a glossy appearance and the irons will not stick.
+
+Badly scorched linen may be improved by using the following solution:
+Boil together well a pint of vinegar, an ounce of Wool Soap, four ounces
+of fuller's earth, and the juice of two onions. Spread this solution
+over the scorched spots on the linen and let it dry. Afterward wash the
+garment and the scorch will disappear.
+
+To keep the clothes-line from twisting, hold the ball of rope in one
+hand and wind with the other until a twist appears; then change ball to
+the other hand and the twist will disappear. Keep doing this, changing
+the rope from one hand to the other until the line is all wound up.
+
+
+
+
+About House Plants
+
+
+To make ferns grow better, place some thin pieces of raw beef close to
+the inside of the pot, between the pot and the soil.
+
+Old-fashioned portulaca makes a pretty low-growing green for a fern
+dish.
+
+To prevent plants from dropping their buds, give extra good drainage and
+systematic but moderate watering.
+
+An infallible wash for destroying the scaly insects that infest house
+plants is made as follows: Place half a bar of Swift's Pride Laundry
+Soap in a deep saucer and pour kerosene around it. Let this stand for
+about a week until the soap has absorbed the oil. Then make a strong
+lather of this soap and with it wash the plants. After which spray them
+with clear water until clean.
+
+To destroy aphis, shower foliage of infested plant on both sides with
+strong tobacco tea, or, if the plant be small enough, immerse it in this
+tea.
+
+Insects in the earth of a potted plant may be destroyed by pouring over
+the soil a glass of water in which a pinch of mustard has been stirred.
+
+If an asparagus fern turns yellow, repot it, giving it a strong loam
+enriched with one-fifth very old and finely crumbed manure and add a
+little coarse sand. Give the fern only an hour or two of sunlight each
+day. Water when it looks dry, but do not let it stand in any water that
+may have run through into the saucer.
+
+Before putting plants in a wooden window box whitewash the inside of the
+box. This not only keeps the box from rotting, but prevents insects.
+
+If sprays of growing nasturtiums are broken off in the late summer and
+placed in a bowl of water they will root and grow all winter.
+
+
+
+
+How to Use the Cheaper Cuts of Meat
+
+
+Much time has been given in the last few years to the study of foods,
+their necessary proportions, and the manner of cooking them. Educators
+and scientists have alike agreed that this knowledge ought to be
+disseminated. On the part of the public also there has been a general
+awakening in this regard. There has been a wide demand especially from
+those of limited incomes for information on the purchase and preparation
+of foods. To meet this demand books have been published and articles
+have appeared in the various women's papers giving directions for living
+at all sorts of prices, from the extremely low one, "How to Live on Ten
+Cents a Day," to the normal one which requires the preparation of
+appetizing and satisfying dinners at a nominal cost.
+
+In order to accomplish living comfortably at small cost it is evident
+that one must understand the comparative values of foods, so as to
+select those which at low prices furnish the necessary nourishment, and,
+also, be able to cook them in an appetizing way which will conserve the
+nourishment. Meat is a necessity to most people. Yet much of the present
+expense in the purchase of meat is needless and unwise. Many pieces of
+meat of the best quality are sold at low rates because not in shapes to
+be served as roasting or broiling pieces. These serve well for entrees
+or made-up dishes. Other pieces which are tough but well flavored can,
+in the hands of an educated cook, be sent to the table as tender,
+palatable, sightly and nutritious as the prime cuts. It is to show some
+methods of preparing these cheaper cuts of meat in an appetizing manner
+that the following explanation of the processes of cooking and the
+accompanying recipes are given.
+
+Meat is cooked, first, to aid digestion; secondly, to develop new
+flavors and render it more palatable.
+
+For cooking there are three essentials besides the material to be
+cooked--namely, heat, air, and moisture, the latter in the form of
+water, either found in the food or added to it.
+
+The combined effect of heat and moisture swells and bursts starch
+grains, hardens albumen, and softens fiber.
+
+Albumen is a substance like the white of an egg. It exists in the juices
+of meat and contains much nourishment. If allowed to escape, the
+nourishment is lost and the meat is hard. Therefore we have the first
+general rule for the cooking of meat, namely:
+
+_To retain the albumen, the outside of each piece of meat should be
+seared or sealed at once before the cooking is continued._
+
+Albumen is coagulated and hardened by intense heat. Therefrom comes the
+second general rule, namely:
+
+_Intense heat hardens and toughens meat, while a soft moist heat softens
+the fiber._
+
+From these general rules we pass to the specific methods of cooking
+meat, which are nine in number--broiling, roasting, baking, frying,
+sauteing, steaming, boiling, stewing, or fricasseeing.
+
+Broiling and roasting are practically the same, the chief difference
+being in the time employed. Both mean to expose one side of the meat to
+the fire while the other is exposed to the air. By this method the meat
+is quickly seared and the nutritive juices retained. Meat cooked in this
+way is richer and finer in flavor.
+
+Baking means cooking in a pan in the oven of a stove, and in these days
+of hurry has largely superseded roasting.
+
+Frying is the cooking by immersion in hot fat at a temperature of 350
+degrees Fahrenheit. There must be sufficient fat to wholly cover each
+article. This method is employed for croquettes, oysters, etc., and is
+less injurious to digestion than sauteing.
+
+Sauteing is cooking in a small quantity of fat, as an omelet or hashed
+browned potatoes are cooked. This is the least wholesome of all methods
+of cooking meat, and is often held directly responsible for indigestion.
+
+Steaming is an admirable method of cooking tough meats or hams. Modern
+housewives use a "cooker," which comes for this purpose, but the
+old-fashioned perforated steamer over a kettle of boiling water is also
+good.
+
+Boiling is one of the simplest methods of cooking the cheaper cuts of
+meat. Properly employed, it consists in plunging the whole piece of meat
+in a large kettle of rapidly boiling water. The meat should be entirely
+covered by the water, which should continue to boil rapidly for five
+minutes after the meat has been immersed in it. The temperature of the
+water should then be immediately lowered to 160 degrees Fahrenheit. If
+one has not a cooking thermometer, one has only to remember that water
+boils at 212 degrees Fahrenheit, and it will easily be seen that 160
+degrees is considerably below the boiling point.
+
+Stewing or fricasseeing is really cooking slowly in a sauce after the
+meat has first been browned in a little hot fat. If the mixture is
+allowed to boil the meat will be tough and shriveled, but if properly
+stewed it will be soft and easy to digest. Fricasseeing is the most
+economical of all methods of cooking meat, as there is very little loss
+in weight, and what is lost from the meat is found in the sauce.
+
+Braising is a method much used in France, and is a cross between
+boiling and baking. It is done in a covered pan in the oven. The meat is
+first browned in a little hot fat and then placed in a pan which is
+partly filled with stock or water. The pan is covered closely and set in
+a hot oven. After ten minutes the temperature of the oven is reduced to
+a very low point, and the meat cooks slowly as the stock in the pan
+evaporates. This method is the best for inferior pieces which require
+long, slow cooking. It is an excellent method of cooking veal. Meat
+which is lacking in flavor can be flavored by adding vegetables or herbs
+to the stock in the pan.
+
+Different cuts of meat require different methods of cooking to bring
+about the best results. The following diagram and the accompanying
+suggestions for proper cuts for certain methods of cooking are those
+given by a prominent teacher in one of the leading domestic science
+schools in the United States.
+
+[Illustration:
+
+  1. Chuck
+  2. Ribs
+  3. Loin
+  4. Rump
+  5. Round
+  6. Hind Shank
+  7. Flank
+  8. Navel End
+  9. Clod
+  10. Fore Shank
+  11. Brisket.]
+
+
+
+
+The Practical Value and Use of Fireless Cookers
+
+
+_The object of the following article is to present in simple and
+convenient form the history of the growth of fireless cooking and its
+advantages over the ordinary methods, so that those women who have had
+no experience in the management of fireless cookers may be encouraged to
+try them, and those adventurous women who experimented with the earlier
+cookers and met with disappointment may be induced to try again._
+
+_Such eminent authorities as Linda Hull Larned, author of a series of
+cook-books; Margaret J. Mitchell, Instructor of Domestic Science at
+Drexel, Pa., and formerly Dietitian of Manhattan Institute State
+Hospital, N. Y.; Mrs. Runyon, manager of the lunchroom in the Boston
+Chamber of Commerce; and Miss Armstrong, director of the Drexel
+Institute lunchroom--all advocate the use of fireless cookers, and unite
+in the assertion that it has invariably been found that a good
+understanding of their management has resulted in success followed
+inevitably by enthusiasm._
+
+
+
+
+The Practical Value and Use of Fireless Cookers
+
+
+This twentieth century is the age of progress in many directions, but
+most of all in Domestic Science. Never before has so much attention been
+devoted to the home. Journalists are giving columns of space to this
+topic. Churches are directing their efforts to the betterment of the
+home. Women's Clubs and charitable organizations have taken up the study
+of the home. The most important result of all this action and thought is
+the widespread awakening to the fact that the social and moral standing
+of the home is directly dependent upon its hygienic and economic
+condition.
+
+In view of this fact, the National Federation of Women's Clubs has
+practically covered the United States with their County, State, and
+National Committees on Housekeeping. They know that bad cooking in the
+home means unsatisfied stomachs, to gratify whose cravings the saloons
+are filled; it means anemic children, a physical condition that tends to
+produce criminals; it means premature funerals. To remedy these evils,
+churches, journalists, philanthropists, clubs are alike working, and all
+are working along the same lines--that is, better home furnishings,
+better fuels, better utensils, more efficient, more economic, and less
+laborious methods of housekeeping. They have not only sought and
+introduced new inventions, but they have studied the past and adapted
+and bettered the old.
+
+Among the adaptations of the old ideas with new and modern improvements
+is the fireless cooker. Ages ago Norwegian and German peasant women,
+obliged to be away from the house all day working in the fields, knew
+the secret of bringing food to the boiling point and then continuing its
+cooking and keeping it hot by packing it in an improvised box of hay. In
+the evening when the women returned, weary and worn from their field
+labor, there was the family dinner all ready to serve.
+
+German club women were the first to see the value of this idea adapted
+to the needs of the German working class of the present day. These
+German club women revived the hay boxes and distributed numbers of them
+among poor families and began an educational campaign on their use. The
+American manufacturer, ever on the alert for ideas, was quick to
+perceive the economic and commercial advantages of making such an
+appliance in an up-to-date manner, and so to-day we have on the market
+numerous fireless cookers.
+
+The principle of fireless cooking, though it bears the difficult name
+of recaloration, is simple enough. It is merely the retention of heat
+through complete insulation, just as we retain cold in the ice-box by
+complete insulation. In the first case, a material which is a poor
+conductor of heat is interposed between the kettle of hot food and the
+surrounding atmosphere to prevent radiation or the escape of heat into
+the surrounding air. In the second case, a poor conductor of heat is
+placed between the ice and the warmer surrounding atmosphere to prevent
+the contact of the atmosphere with the ice and the consequent
+equalization of temperatures. A vacuum is an excellent non-conductor of
+heat and is employed in the Thermos bottles advertised for use on
+automobile trips, but a vacuum is expensive and difficult to obtain,
+which accounts for the high price of Thermos bottles. The effort has
+been to find some insulating agent within the means of the average
+housewife. This has now been done in the metal-lined cookers.
+
+The explanation of the cooking principle is equally simple. Ordinarily
+we heat food to a certain temperature, say, the boiling point, and then
+we leave it over the fire for some time, not to get hotter, that would
+be impossible, but to keep it at the same degree of heat, and to do this
+we must, on account of radiation into the surrounding atmosphere, keep
+on supplying heat. In the fireless cooker the heat once generated is
+conserved, and there is no need to add thereto.
+
+Herein lies the economy in fuel. You have only to burn gas long enough
+to bring the food to the boiling point, and the fireless cooker does the
+rest. You can put dinner on to cook, and go to work, to the theatre, to
+visit a friend, or read, or sew, without giving your meal any further
+attention till time to serve it. This sounds like a fairy tale, but it
+is absolutely true.
+
+By the fireless cooker you save nine-tenths of the fuel, and ninety-nine
+hundredths of your temper, your time, and your labor. You do not become
+perspiring and cross in a hot kitchen. You do not have scorched pots and
+kettles to scrape and scour and wash.
+
+Another point in favor of fireless cooking is that it is attended by
+absolutely no odors. Such vegetables as onions and cabbage can be cooked
+without any one's suspecting they are in the house.
+
+The economy in using the fireless cooker is not confined solely to a
+saving in gas and labor. There is also an actual and great economy in
+food, for there is almost no waste in this method of cooking. Take for
+example a 5-pound piece of beef from the round. Put this in the kettle
+of the fireless cooker with a pint of water for each pound of meat.
+Heat it on the gas range slowly, taking about twenty minutes to bring it
+to the boiling point. Then, according to directions, place it in the
+fireless cooker and finish the cooking. When it is done and tender, it
+will be found that there is only a minute loss in weight; to be exact, 2
+ounces for 5 pounds. You bought 5 pounds of meat and have to serve on
+your table 4 pounds and 14 ounces. You could not make any such showing
+if you had cooked the meat on a gas or coal range.
+
+Four pounds and 14 ounces, however, is not all that you have to serve.
+You originally added to your meat 5 pints of water. A little of this
+evaporated or cooked away in the twenty minutes primary cooking on the
+stove. All the rest is retained, for there is absolutely no evaporation
+in a fireless cooker. This water has added to it the nutritive value and
+flavor acquired from the meat. So besides your 4 pounds and 14 ounces of
+meat you have over 4 pints of rich soup stock which has cost you
+absolutely nothing, as it is a by-product of the system of fireless
+cooking.
+
+"But," objects some one, "the meat cooked in such wise will have lost
+all its juice and flavor." On the contrary, there is a distinct gain in
+the matter of flavor in fireless cookery. We absolutely know this to be
+so, for we have had various cuts of meat, especially the cheaper cuts,
+cooked in a fireless cooker and the dishes so prepared have been
+submitted to competent judges; the opinion was unanimous that there was
+a real difference between the flavor of meats so cooked and that of
+corresponding cuts cooked after the usual methods, and that the delicacy
+and richness of flavor lay with those meats cooked by the fireless
+method.
+
+When one understands the principles of cookery this richness of flavor
+of meats cooked by the fireless method is not surprising. Every one
+knows the proverbial deliciousness of French cookery. The special
+peculiarity of the French cuisine is the long, slow simmering of meats
+in closely covered earthen pots called casseroles. The principle is
+essentially that of the fireless cooker, but the casserole not being
+insulated, the French cook is obliged to keep on supplying a sufficient
+degree of heat to keep the casserole warm and its contents simmering.
+
+Examples of fireless cooking with which many persons are familiar by
+experience or hearsay are the foods cooked in primitive ways, whose
+deliciousness is generally ascribed to the "hunger sauce" that
+accompanies outdoor cookery. Among such examples are the burying of the
+saucepan in a hole in the ground, the cooking of food by dropping heated
+stones into the mixture, and the clambake known among the Narragansett
+Indians. In all these cases we have the principle of the fireless
+cooker--_i. e._, closely-covered food slowly cooked at low temperature.
+Indeed, one fireless cooker is constructed directly on the principle
+employed in the New England clambake, and every one knows the
+deliciousness of food so cooked has become proverbial.
+
+By the fireless cooker the cheaper cuts of meat can be cooked so that
+they are delicious, appetizing, tender. There is here a distinct saving
+in money, for by the employment of the fireless method of cooking, the
+cheaper cuts of meat can be made to serve all the purposes of the
+higher-priced pieces. Further, if the meats are stewed, boiled, or
+steamed, you also acquire at no cost whatever as many pints of delicious
+soup stock, less one, as you have pounds of meat.
+
+Let us now recapitulate the advantages of fireless cooking:--
+
+
+A Fireless Cooker Saves Money
+
+1. Because by its use cheaper meats can be made to answer as well as
+higher-priced cuts.
+
+2. Because out of a given quantity of raw material you get, after the
+cooking is done, more actual food than by any other method.
+
+
+A Fireless Cooker Saves Fuel
+
+You have only to burn your gas twenty minutes for a 5-pound piece of
+meat for fireless cooking, whereas by the usual method you would burn
+the gas two to four hours, according to the way you desired the meat
+cooked.
+
+
+A Fireless Cooker Saves Time
+
+Because you have only to watch the meat until it boils. By the usual
+method you must attend to it all the hours it is on cooking.
+
+
+A Fireless Cooker Saves Irritation and Worry
+
+For by this method of cooking the housewife knows that the food cannot
+burn or overcook.
+
+
+A Fireless Cooker Adds to the Intellectual Expansion and the Pleasures
+of the Family
+
+Because it gives the mother time from her kitchen to oversee the
+development of her children, and to share with them and their father
+their pleasures and interests.
+
+
+To the Wage-earning Woman
+
+the fireless cooker is a positive godsend. She can put food into the
+cooker before going to work, and return to find her meal all ready.
+
+
+If the Housewife Lives in the City
+
+and has to serve dinner at night all the preliminary cooking can be done
+at noon, and the meal placed in the fireless cooker till evening.
+
+
+To the Bachelor Girl
+
+who lives by means of a kitchenette, and must do her cooking in what is
+at once parlor, bedroom and kitchen, what a blessing is the absence of
+heat and odors that the fireless cooker assures.
+
+
+In Conclusion
+
+we quote from a bulletin published by the University of Illinois, in
+which a study is made of the methods of roasting and cooking meats. The
+authors found that there was no advantage in cooking meat in a very hot
+oven (385 degrees Fahrenheit), but rather a difficulty to keep it from
+burning; that in an oven which was about 350 degrees Fahrenheit the meat
+cooked better; and that in an Aladdin oven, which kept the meat at 212
+degrees Fahrenheit, it cooked best of all--that is, it was of more
+uniform character all through, more juicy and more highly flavored.
+These findings point to an advantage in fireless cooking, and Miss
+Mitchell asserts that practical experience bears it out. With regard to
+meats cooked in water in the cooker, Miss Mitchell asserts that
+experience has shown that they become well done and are more tender than
+when boiled, showing that the temperatures necessary to reach that
+degree of cooking are obtained even in the center of a large piece of
+meat, without toughening or hardening the outside of the meat, as is
+done when more intense heat is applied.
+
+
+
+
+Recipes
+
+
+The following recipes are for the cheaper cuts of meat exclusively, and
+employ one or another of the preceding methods. Note that in all the
+recipes the two general rules for tender and juicy meat are observed.
+The outside of the meat is first quickly seared over to prevent the
+escape of the juices, and after the first five minutes the heat is
+reduced so as not to harden the albumen. Boiled or fricasseed meats
+should cook slowly. If meat is boiled at a gallop the connective tissue
+is destroyed, the meat falls from the bones in strings, and is hard and
+leathery.
+
+For stews, meat en casserole, or in any fashion where water is used in
+the cooking, select the round (5), either upper or under. For boiling,
+the clod (9) or the round (5) or the extreme lower piece of (3). For
+rolled steak, mock fillet, steak à la Flamande, or beefsteak pie, the
+flank steak (7) is best. For cheap stews use (10). For beef à la mode,
+in a large family use a thick slice of the round (5), for a small family
+the clod (9). For soup, use the shin or leg. For beef tea, mince meat,
+and beef loaf, the neck is best. The chuck (1) is used only for roasting
+or baking, and is good value only for a large family. (2) and (3) are
+the standing ribs and carve to the best advantage. The aitch or pin bone
+(in 3) is a desirable roast for a large family. (3) is the loin, the
+choicest part of the animal. From it come the fillet or tenderloin, the
+sirloin, and the porterhouse steaks. (4) is the rump, from which come
+good steaks for broiling.
+
+
+Beef Cannelon with Tomato Sauce
+
+(One of the nicest and easiest of the cheap dishes)
+
+Use Flank Steak (7)
+
+  1 pound uncooked beef chopped fine
+  1 cupful cold boiled potatoes
+  1 teaspoonful salt
+  1 egg unbeaten
+  1/4 teaspoonful white pepper
+  1/2 cupful Swift's beef extract
+  1 tablespoonful Swift's Premium Oleomargarine
+
+  Mix together beef, potatoes, salt, and pepper, and stir in egg last.
+      Form into a roll 6 inches long. Roll this in a piece of white
+      paper which has been oiled on both sides. Place in a baking-pan
+      and add the beef extract and the oleomargarine. Bake half an
+      hour, basting twice over the paper.
+
+{Footer: Swift's Premium Oleomargarine reduces the cost of good living.}
+
+  To serve beef cannelon, remove the paper, place the roll on the
+      platter, and pour over it
+
+Tomato Sauce
+
+  1 tablespoonful Swift's Premium Oleomargarine
+  1 cupful strained tomatoes
+  1 teaspoonful onion juice
+  1 tablespoonful flour
+  1/4 teaspoonful white pepper
+  1 bay-leaf
+
+  Add onion, bay leaf, salt and pepper to tomatoes. Rub the
+      oleomargarine and flour together and place in inner kettle of
+      oatmeal cooker, set over the fire, add the tomato, and stir until
+      it boils. Then place the kettle over hot water in the lower half
+      of the oatmeal cooker, and cook so for ten minutes, when it is
+      ready to serve.
+
+
+Spanish Minced Beef in Meat Box
+
+(Very pretty and palatable)
+
+Use any of the cheaper cuts.
+
+The Filling
+
+  1 tablespoonful Swift's Premium Oleomargarine
+  1 onion chopped fine
+  6 sweet peppers cut in strips
+  4 tomatoes peeled, cut in halves and seeds squeezed out
+  1/2 teaspoonful salt
+
+  Make the filling first. Put the oleomargarine in upper half of an
+      oatmeal kettle, add onion and peppers, and simmer gently for
+      twenty minutes.
+
+  Then add the tomato halves cut into three or four pieces each and cook
+      twenty minutes longer. Then add salt and pepper and set over hot
+      water in lower half of kettle to keep hot till wanted. Now make
+      the
+
+Meat Box
+
+  2 pounds uncooked beef chopped fine
+  1 egg unbeaten
+  1 teaspoonful salt
+  1/4 teaspoonful pepper
+
+  Work all well together. Form into a box whose sides are about an inch
+      thick. Place this box on a piece of oiled paper in the bottom of
+      a baking-pan and bake in a quick oven for thirty minutes, basting
+      twice with melted oleomargarine.
+
+  To serve, lift box carefully, and place on platter and pour the
+      filling into the center, and send at once to the table.
+
+{Footer: Swift's Premium Oleomargarine is a delicious, wholesome spread
+for bread.}
+
+
+Beef à la Mode
+
+Use Clod (9) or Under Round (5)
+
+  The day before the beef is to be served rub it all over with the
+      following, well mixed together:--
+
+  1/2 teaspoonful ground cloves
+  1 teaspoonful ground ginger
+  1/2 teaspoonful ground allspice
+  1/2 teaspoonful ground cinnamon
+  1/2 teaspoonful white pepper
+
+  Then sprinkle the beef with about two tablespoonfuls vinegar and let
+      stand overnight. Next day put in the bottom of the roasting pan:--
+
+  1 cupful small white button onions (chopped onion will do)
+  1 cupful carrot cut in dice
+  1/2 teaspoonful celery-seed
+  1 bay-leaf
+  4 cupfuls Swift's beef extract or of stock
+  2 tablespoonfuls gelatine that has been soaked in cold water for
+  half an hour
+
+  Lay the meat on the vegetables in the pan, cover closely, and set in
+      an exceedingly hot oven until the meat has browned a little; then
+      reduce the temperature of the oven, and cook very slowly for four
+      hours, basting frequently.
+
+  Serve garnished with the vegetables. Make a brown sauce from the stock
+      left in the pan.
+
+  This is a very good way to prepare meat in warm weather, as the spices
+      enable it to be kept well for over a week. It is excellent served
+      cold with
+
+Creamed Horseradish Sauce
+
+  4 tablespoonfuls grated horseradish with the vinegar drained off
+  1/4 teaspoonful salt
+  6 tablespoonfuls thick cream
+  Yolk of 1 egg
+
+  Add the salt and egg-yolk to the horseradish and mix thoroughly; whip
+      the cream stiff, and fold it in carefully and send at once to
+      table.
+
+{Footer: Have you seen Swift's Premium Oleomargarine? Its appearance is
+appetizing.}
+
+
+Boiled Beef
+
+Use cuts from (1), (8), (9), (11)
+
+  Put the trimmings and suet of the beef into a large kettle and try
+      out the fat.
+
+  Remove the cracklings or scraps and into the hot fat put the meat and
+      turn quickly until it is red on all sides.
+
+  Cover completely with boiling water and boil rapidly for five minutes,
+      then turn down the gas or remove kettle to back of coal range so
+      that the water cannot possibly boil again, and cook fifteen
+      minutes to each pound of meat.
+
+  One hour before it is done add one tablespoonful salt and one-quarter
+      teaspoonful pepper.
+
+  When done garnish with watercress, or boiled cabbage, or vegetables.
+
+  The liquor in which the meat was boiled can be saved for soup, or made
+      into brown sauce to serve with it.
+
+  Left-over boiled beef may be served cold cut in thin slices, or made
+      into croquettes, or into meat and potato roll, or into various
+      warmed-over dishes.
+
+
+Steak en Casserole
+
+Use a Round Steak (5) 1 inch thick
+
+  2 pounds uncooked steak cut in pieces 2 inches square
+  1 cupful small white button onions
+  1 tablespoonful chopped parsley
+  1/2 cupful carrot cut in dice
+  1/2 cupful white turnip cut in dice
+  1/4 teaspoonful celery-seed
+  1 teaspoonful salt
+  1/4 teaspoonful white pepper
+  2 cupfuls Swift's beef extract or of stock boiling hot
+
+  Cover the bottom of the casserole with a layer of the mixed
+      vegetables.
+
+  Put in an iron frying-pan over the fire to heat. When hot, rub over
+      the bottom with a piece of Swift's Premium Oleomargarine. Lay in
+      the pieces of steak and brown quickly on both sides. Remove them
+      from the frying-pan and arrange on the vegetables in the
+      casserole. Cover them with the remaining vegetables. Sprinkle over
+      the celery-seed, salt, and pepper, and then pour the hot stock
+      over all. Cover the dish and bake for one hour in a quick oven.
+
+  Steak en Casserole should be sent to the table in the same dish in
+      which it is cooked. The steak should be brown and tender, the
+      vegetables slightly brown, and the stock nearly all absorbed.
+
+{Footer: Swift's Premium Oleomargarine is U. S. Government Inspected and
+Passed.}
+
+
+Beef Loaf
+
+Use cuts from Chuck (1) or the Round (5)
+
+  4 pounds uncooked meat chopped fine
+  2 cupfuls bread-crumbs
+  2 tablespoonfuls chopped parsley
+  1 level teaspoonful pepper
+  4 eggs unbeaten
+  1 large onion chopped fine
+  2 rounding teaspoonfuls salt
+
+  Mix meat and onion. Add the dry ingredients next. Mix well, then add
+      the eggs. Pack all down hard in a square bread-pan so the loaf
+      will take the form of the pan.
+
+  Bake for two hours in a moderately quick oven, basting every fifteen
+      minutes with hot Swift's Beef Extract or hot stock. When done, set
+      away in the pan until cold.
+
+  To serve, turn out on a platter and cut in thin slices and serve with
+      catsup or with cream horseradish sauce. Recipe for the latter is
+      given under "Beef à la Mode."
+
+
+Little Beef Cakes
+
+Use any of the cheaper cuts
+
+  1 pound uncooked beef chopped fine
+  1 tablespoonful Swift's Premium Oleomargarine
+  1 tablespoonful flour
+  1/2 teaspoonful salt
+  1 tablespoonful grated onion
+  2 cupfuls beef extract or stock
+  1 teaspoonful kitchen bouquet
+  1/4 teaspoonful white pepper
+
+  Shape the meat into little cakes. Put the oleomargarine in a
+      frying-pan, and when hot lay in the cakes and brown quickly on
+      both sides. Then remove the cakes.
+
+  Into the oleomargarine left in the pan put the flour and brown. Then
+      add the stock gradually, stirring all the time so there will be no
+      lumps. When smooth add the seasonings. Then lay in the beef cakes,
+      cover, and cook slowly for five minutes. Serve at once with the
+      sauce poured over them.
+
+{Footer: Have you tried Swift's Premium Oleomargarine? It is worth
+trying.}
+
+
+Curry Balls
+
+Use any of the cheaper cuts
+
+  1 pound uncooked beef chopped fine
+  2 tablespoonfuls Swift's Premium Oleomargarine
+  1 tablespoonful flour
+  1 level teaspoonful salt
+  1 teaspoonful curry-powder
+  1 onion chopped
+  1 cupful strained tomatoes
+  1/4 teaspoonful white pepper
+
+  Make the meat into little balls. Put one tablespoon oleomargarine in
+      frying-pan, and in it cook the onion slowly without browning it
+      until the onion is soft. Then add the curry-powder and meat
+      balls, and shake the pan over a quick fire for ten minutes.
+
+  Put the second tablespoonful oleomargarine in another frying-pan, and
+      when hot add to it the flour. Stir well, then add the salt, pepper
+      and tomato. Let come to a boil and then pour over the meat balls.
+      Cover and cook slowly for five minutes.
+
+  Curry balls are nicest served with boiled rice.
+
+
+Smothered Beef with Corn Pudding
+
+Use any of the cheaper cuts
+
+  2 pounds uncooked beef chopped fine
+  1 level teaspoonful salt
+  2 tablespoonfuls Swift's Premium Oleomargarine
+  1/4 teaspoonful pepper
+
+  This meat should be free from fat. Have ready an iron pan very hot.
+      Put the chopped meat in it and set in a very hot oven for fifteen
+      minutes, stirring it once or twice. Then add the oleomargarine,
+      salt and pepper, and serve at once with
+
+Corn Pudding
+
+  1 can corn
+  1 cupful milk
+  1 level teaspoonful salt
+  1 teaspoonful baking-powder
+  1/4 teaspoonful white pepper
+  3 eggs
+  1-3/4 cupfuls flour
+
+  Mix corn with milk, salt and pepper. Add the yolks, well beaten. Sift
+      the flour with the baking-powder and add it gradually. Lastly,
+      fold in the well-beaten whites of the eggs. Bake in a quick oven
+      for thirty minutes.
+
+{Footer: The high price of butter has no terror for users of Swift's
+Premium Oleomargarine.}
+
+
+Beefsteak Pie
+
+Use the Flank Steak (7) or Round (5)
+
+  2 pounds uncooked meat cut in inch cubes
+  1 cupful flour
+  1 tablespoonful parsley chopped fine
+  1/4 pound suet freed of membrane and chopped fine
+  1 onion chopped fine
+  1 cupful Swift's beef extract or stock boiling hot
+  1 teaspoonful salt
+  1/4 teaspoonful pepper
+
+  Put meat in deep pudding-dish and sprinkle over it parsley, onion,
+      salt and pepper.
+
+  To the suet add the flour, a pinch of salt, and sufficient ice water
+      to moisten, but not to make wet. Knead a little until it can be
+      rolled out in a crust large enough to cover the top of the
+      pudding-dish.
+
+  Pour the boiling stock over the meat. Spread the crust over it and cut
+      a slit in the top. Brush over with milk and bake in a moderate
+      oven one and a quarter hours.
+
+  Serve in same dish with a napkin folded around it.
+
+
+Braised Beef
+
+Use inch thick slice from Under Round (5)
+
+  1/2 cupful onion chopped
+  1/2 cupful carrot cut in dice
+  1/2 cupful turnip cut in dice
+  1/2 cupful celery cut in 1/2-inch lengths
+  1 stem parsley
+  6 peppercorns
+  3 cloves
+  1 bay-leaf
+  1 teaspoonful salt
+  4 cupfuls Swift's beef extract
+
+  Rub the slice of meat with flour. Have ready bacon or pork fat very
+      hot in frying-pan. Lay in the meat and brown quickly on both
+      sides.
+
+  Spread the seasonings and vegetables over the bottom of a baking-pan.
+      Lay the browned meat upon them; add the Swift's beef extract;
+      cover, and bake three hours in very slow oven, basting every
+      fifteen minutes.
+
+  To serve, lay meat in center of the platter. Place vegetables around
+      it. Make a brown sauce with the liquor left in pan and pour over
+      the vegetables.
+
+{Footer: Use Swift's Premium Oleomargarine on your table and for
+cooking.}
+
+
+Brown Beef Stew with Dumplings
+
+Use Bony End Shoulder (10) or Veiny Piece (lower 3)
+
+  2 pounds uncooked beef cut in inch cubes
+  2 tablespoonfuls flour
+  1 teaspoonful kitchen bouquet
+  1 small carrot cut in dice
+  1/4 teaspoonful pepper
+  1 teaspoonful salt
+  2 ounces of suet
+  2 cupfuls Swift's Beef Extract or of stock
+  1 onion
+  1 bay-leaf
+
+  Roll the meat cubes in one tablespoonful of the flour. Put suet in
+      frying-pan and shake over fire until melted. Remove the
+      crackling, put in the meat cubes and turn till they are slightly
+      browned on all sides. Remove the meat.
+
+  Into the fat in the pan stir the second tablespoonful of flour; mix
+      and add gradually the stock, stirring all the while so there will
+      be no lumps. When smooth, return the meat to the pan, add the
+      vegetables and seasonings. Cover the pan, draw to the back of the
+      coal range, or reduce the flame of the gas so that the stew will
+      not boil, and let it simmer for one and one-half hours.
+
+  Ten minutes before serving make the
+
+Dumplings
+
+  2 cupfuls flour
+  1 rounding teaspoonful baking-powder
+  1/2 level teaspoonful salt
+  2/3 cupful milk
+
+  Sift flour, baking-powder, and salt together. Add the milk. Take to
+      fire and drop the mixture by spoonfuls all over the stew. Cover
+      and cook slowly for ten minutes without once removing the cover.
+
+  To serve, lift the dumplings carefully and lay around the edge of the
+      platter; place stew in the center, and over it pour the sauce.
+
+{Footer: Wherever butter is specified in a recipe use a slightly smaller
+quantity of Swift's Premium Oleomargarine, it costs less and is just as
+good.}
+
+
+Timetable for Baking
+
+  Beans (if prepared by soaking and boiling), 3 to 4 hrs.
+  Beef sirloin or rib, rare, weight 5 pounds, 1 hr. 5 min.
+  Beef sirloin or rib, well done, weight 5 pounds, 1 hr. 40 min.
+  Beef rump, rare, weight 10 pounds, 1 hr. 35 min.
+  Biscuit raised, 12 to 20 min.
+  Biscuits, baking-powder, 12 to 15 min.
+  Bread, white loaf, 45 to 60 min.
+  Bread, graham loaf, 35 to 45 min.
+  Cake, layer, 15 to 25 min.
+  Cake, loaf, 40 to 60 min.
+  Cake, sponge, 45 to 60 min.
+  Chicken, 3 to 4 pounds, 1-1/2 to 2 hrs.
+  Cookies, 6 to 10 min.
+  Custard (baked in cups), 20 to 25 min.
+  Duck, domestic, 1 to 1-1/2 hrs.
+  Duck, wild, 20 to 30 min.
+  Fish, thick, 3 to 4 pounds, 45 to 60 min.
+  Fish, small, 20 to 30 min.
+  Gingerbread, 25 to 35 min.
+  Lamb leg, well done, 1-1/2 to 2 hrs.
+  Mutton, 1-1/2 to 2 hrs.
+  Pork, well done, 4 pounds, 2 hrs.
+  Potatoes, 35 to 50 min.
+  Puddings, rice, bread, 45 to 60 min.
+  Veal leg, well done, per pound, 20 min.
+
+
+Timetable for Boiling
+
+  Asparagus, 20 to 30 min.
+  Beans, shell, 1 to 1-1/2 hrs.
+  Beans, string, 45 to 60 min.
+  Beets, young, 45 to 60 min.
+  Beets, old, 3 to 4 hrs.
+  Brown bread, steamed, 3 hrs.
+  Cabbage, 35 to 60 min.
+  Carrots, 1 hr.
+  Cauliflower, 20 to 30 min.
+  Chickens, young, 3 to 4 pounds, 1 to 1-1/4 hrs.
+  Corn, green, 15 min.
+  Corned Beef, gentle simmering, 3 to 4 hrs.
+  Eggs, soft cooked (in water which does not boil), 4 to 6 min.
+  Eggs, hard cooked (in water which does not boil), 35 to 45 min.
+  Ham, weight 12 to 14 pounds, 4 to 5 hrs.
+  Onions, 45 to 60 min.
+  Rice in fast boiling water, 20 min.
+  Smoked tongue, 4 hrs.
+
+
+Timetable for Frying
+
+  Bacon, 3 to 5 min.
+  Fritters or doughnuts, 3 to 5 min.
+  Croquettes, 3 to 5 min.
+  Breaded chops, 10 to 20 min.
+  Smelts, 3 to 5 min.
+  Small fish, 1 to 4 min.
+
+
+
+
+Index
+
+
+                                                         PAGE
+
+  Baking-Day Helps,                                         7
+
+  Beef à la Mode,                                          24
+
+  Beef Cannelon,                                           22
+
+  Beef Loaf,                                               26
+
+  Beefsteak Pie,                                           28
+
+  Boiled Beef,                                             25
+
+  Braised Beef,                                            28
+
+  Brown Beef Stew,                                         29
+
+  Butter Scotch,                                            6
+
+  Cookies,                                                  6
+
+  Cornbread,                                                4
+
+  Corn Pudding,                                            27
+
+  Cream Horseradish Sauce,                                 24
+
+  Curry Balls,                                             27
+
+  Dumplings,                                               29
+
+  English Walnut Pudding,                                   5
+
+  Fireless Cooker, The Practical Value and Use of,      15-21
+
+  Ginger Bread,                                             6
+
+  House-Cleaning Hints,                                     9
+
+  House-Plant Suggestions,                                 11
+
+  How to Use the Cheaper Cuts of Meat,                  12-14
+
+  Illustration showing Standard Cuts of Beef,              14
+
+  Laundry Helps,                                           10
+
+  Lemon Pie,                                                4
+
+  Little Beef Cakes,                                       26
+
+  Loaf Fig Cake,                                            3
+
+  Oatmeal Crackers,                                         5
+
+  Oleomargarine, Swift's Premium,                  Foot Notes
+
+  Oleomargarine, The Truth About,                           2
+
+  Penoche,                                                  5
+
+  Renovating Suggestions,                                   8
+
+  Recipes,                                         3-6, 22-29
+
+  Smothered Beef with Corn Pudding,                        27
+
+  Spanish Minced Beef,                                     23
+
+  Steak en Casserole,                                      25
+
+  Sugar Cookies,                                            4
+
+  Timetables (Baking, Boiling, Frying),                    30
+
+  Tomato Sauce,                                            23
+
+  Truth about Oleomargarine,                                2
+
+
+
+
+  [Illustration]
+
+  THE SHIRLEY PRESS
+  CHICAGO
+
+
+
+
+Transcriber's Note:
+
+
+Both "to-day" and "today" appear in the original text. This has not been
+changed.
+
+In the plain-text versions of this book, bolding and italics on page
+footers (shown as {Footer: text}) have not been represented.
+
+The following corrections have been made to the text:
+
+p. 11: "dopping" to "dropping" (dropping their buds)
+
+p. 21: "Fahrenheat" to "Fahrenheit" (at 212 degrees Fahrenheit)
+
+p. 22: "a la" to "à la" ("à la Flamande" and "à la mode")
+
+p. 29: missing close bracket added (Bony End Shoulder (10) or Veiny
+Piece)
+
+
+
+***END OF THE PROJECT GUTENBERG EBOOK THE KITCHEN ENCYCLOPEDIA***
+
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+<h1>The Project Gutenberg eBook, The Kitchen Encyclopedia, by Anonymous</h1>
+<pre>
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at <a href = "http://www.gutenberg.org">www.gutenberg.org</a></pre>
+<p>Title: The Kitchen Encyclopedia</p>
+<p>       Twelfth Edition (Swift &amp; Company)</p>
+<p>Author: Anonymous</p>
+<p>Release Date: September 17, 2010  [eBook #33748]</p>
+<p>Language: English</p>
+<p>Character set encoding: UTF-8</p>
+<p>***START OF THE PROJECT GUTENBERG EBOOK THE KITCHEN ENCYCLOPEDIA***</p>
+<p>&nbsp;</p>
+<h3>E-text prepared by Tor Martin Kristiansen, Fox in the Stars, S. D.,<br /> and the Project Gutenberg Online Distributed Proofreading Team<br /> (http://www.pgdp.net)</h3><p>&nbsp;</p>
+<hr class="full" />
+<p>&nbsp;</p>
+
+<div class="figcenter" style="width: 328px;">
+<img src="images/cover.jpg" width="328" height="600" alt="Front Cover"
+title="The Kitchen Encyclopedia, Swift &amp; Company." />
+</div>
+
+<h1>The Kitchen<br />
+<span class="u">Encyclopedia</span></h1>
+
+<p class="center pad-t med">You will find many helpful<br />
+suggestions in this book; all<br />
+of them are tried and practical</p>
+
+<p class="center pad-tb lg">Twelfth Edition</p>
+<p>&nbsp;</p>
+<p>&nbsp;</p>
+<p>&nbsp;</p>
+
+<p class="center pad-tb"><span class="xlg">Swift &amp; Company, U. S. A.</span><br /><br />
+<span class="sm">Copyright, 1911, by Swift &amp; Company</span></p>
+
+<p class="center footer"><b><i>Keep this book in your kitchen for ready reference</i></b></p>
+
+<h2><span class='pagenum'><a name="Page_2" id="Page_2">[Page Two]</a></span>
+The Truth about Oleomargarine</h2>
+
+<p>Swift's Premium Oleomargarine is a sweet, pure, clean, food
+product made from rich cream and edible fats. It contains <em>every
+element of nutrition</em> found in the best creamery butter.</p>
+
+<p>The process of manufacture is primitive in its simplicity, but
+modern in its cleanliness and purity.</p>
+
+<p>The butter fat in Swift's Premium Oleomargarine is microscopically
+and chemically <em>the same</em> as in the best butter; the only
+difference is <em>in the way</em> it is secured from the cow.</p>
+
+<p>Butter fat in butter is all obtained by churning. In Swift's
+Premium Oleomargarine from ⅓ to ½ is obtained in that way,
+the remainder is pressed from the choicest fat of Government inspected
+animals. This pressed fat is called "Oleo" hence the
+name "Oleomargarine."</p>
+
+<p>Rich cream, fancy creamery butter, 'oleo' 'neutral,' vegetable
+oil and dairy salt are the <em>only</em> ingredients of Premium Oleomargarine.
+'Neutral' is pressed from leaf fat. It is odorless and
+tasteless.</p>
+
+<p>There is <em>no coloring matter</em> added to Premium Oleomargarine,
+yet it is a tempting rich cream color.</p>
+
+<p>Each week day during the year 1911 there has been an
+average of more than 400 visitors through our Chicago Oleomargarine
+Factory.</p>
+
+<p>In addition to this daily inspection by the visiting public our
+factories are in complete charge of Government Inspectors.</p>
+
+<p>These men test the quality and character of materials, they
+see that the contents of every tierce of 'oleo' and 'neutral' received
+from the Refinery is from animals that have passed the rigid Government
+inspection. They see that everything about the factories
+is kept absolutely clean and sanitary.</p>
+
+<p>Read what a Government expert said about Oleomargarine:</p>
+
+<p>The late Prof. W. O. Atwater, director of the United States
+Government Agricultural Experiment Station at Washington:</p>
+
+<p>"It contains essentially the same ingredients as natural butter
+from cow's milk. It is perfectly wholesome and healthy and has
+a high nutritious value."</p>
+
+<p>Order a carton of Swift's Premium Oleomargarine today
+to try it. You will find that it is a delicious, wholesome food
+product that you can use in your home and effect a great saving,
+still maintaining your standard of good living.</p>
+
+<p>We particularly invite you to visit our factories and see for
+yourself the cleanliness surrounding this interesting industry.</p>
+
+<p class="footer"><b><i>Did you know that Swift's Premium Oleomargarine contains
+essentially the same ingredients as natural butter from cows milk?</i></b></p>
+
+<h2><span class='pagenum'><a name="Page_3" id="Page_3">[Page Three]</a></span>
+Recipes</h2>
+
+<p class="hang">You can make exactly as good cakes, pies, cookies, and candies
+by substituting for the butter named in your recipes ¾ the
+quantity of Swift's Premium Oleomargarine. On this and
+the following pages are a few recipes in which this substitution
+has been made. Try them. You will find them good and
+more economical than when made with butter.</p>
+
+<p class="hang">You may have some favorite recipes that are too expensive on account
+of the large amount of butter required. You can
+reduce their cost by using Swift's Premium Oleomargarine.</p>
+
+<h3>Loaf Fig Cake</h3>
+
+<h4>Light Part</h4>
+
+<ul>
+<li>½ cupful Swift's Premium Oleomargarine</li>
+<li>½ cupful sweet milk</li>
+<li>1½ teaspoonfuls baking-powder</li>
+<li>1 cupful sugar</li>
+<li>1½ cupfuls flour</li>
+<li>1 teaspoonful vanilla</li>
+<li>Whites of 4 eggs</li>
+</ul>
+
+<p class="hang">Cream the oleomargarine and sugar. Add the milk, with which
+the vanilla has been mixed. Sift the baking-powder with the
+flour and add gradually. Add the whites, well beaten, last.</p>
+
+<h4>Dark Part</h4>
+
+<ul>
+<li>½ cupful Swift's Premium Oleomargarine</li>
+<li>¾ cupful milk</li>
+<li>1½ teaspoonfuls baking-powder</li>
+<li>Yolks of 4 eggs</li>
+<li>½ pound of raisins</li>
+<li>1½ cupfuls sugar</li>
+<li>3 cupfuls flour</li>
+<li>1 dessertspoonful each of cinnamon, cloves, allspice, and nutmeg</li>
+<li>1 pound of figs</li>
+</ul>
+
+<p class="hang">Cream the oleomargarine and sugar. Add the egg-yolks, well
+beaten, then the milk. Sift the baking-powder and spices with
+the flour and add gradually. The raisins should be seeded
+and dredged with flour, and the figs should be cut in small
+pieces and dredged with flour and added to the batter the
+last thing. Put in the pan alternate layers of each part and
+bake in a loaf.</p>
+
+<p class="footer"><b><i>The Italian uses olive oil; the Swiss, butter from goat's milk; and
+the thrifty American housewife, Swift's Premium Oleomargarine.</i></b></p>
+
+<h3><span class='pagenum'><a name="Page_4" id="Page_4">[Page Four]</a></span>
+Sugar Cookies</h3>
+
+<ul>
+<li>1 cupful Swift's Premium Oleomargarine</li>
+<li>1 cupful sour milk</li>
+<li>1 teaspoonful soda</li>
+<li>2 cupfuls sugar</li>
+<li>3 eggs, well beaten</li>
+<li>Flavoring to taste</li>
+<li>Flour enough to roll out thin</li>
+</ul>
+
+<p class="hang">Cream the oleomargarine and sugar. Add the eggs, whites and
+yolks beaten together. Dissolve the soda in the sour milk.
+Add this and then the flour. Roll out thin. Just before cutting
+out the cookies sift granulated sugar on top and roll it in
+slightly, then cut out cookies with cookie-cutter and bake in
+a moderate oven.</p>
+
+<h3>Lemon Pie</h3>
+
+<ul>
+<li>1 cupful sugar</li>
+<li>2 tablespoonfuls flour</li>
+<li>Yolks of three eggs</li>
+<li>1 cupful water</li>
+<li>Juice and grated rind of 1 lemon</li>
+<li>A lump of Swift's Premium Oleomargarine the size of an egg</li>
+</ul>
+
+<p class="hang">Put all together in an oatmeal cooker and cook over hot water
+until thick. Take from the fire and cool a little. Line a
+deep pie-plate with crust, pour in the lemon mixture, and
+bake in a moderate oven until the crust is done. Remove
+from the oven and have ready the whites of the three eggs,
+beaten up stiff, with three level tablespoonfuls of powdered
+sugar; spread this meringue smoothly over the pie, return to
+the oven, and bake a light brown.</p>
+
+<h3>Cornbread</h3>
+
+<ul>
+<li>¼ cupful Swift's Premium Oleomargarine</li>
+<li>1 cupful sweet milk</li>
+<li>1 cupful cornmeal</li>
+<li>¼ cupful sugar</li>
+<li>1 cupful flour</li>
+<li>2 teaspoonfuls baking-powder</li>
+<li>2 eggs</li>
+</ul>
+
+<p class="hang">Sift together meal, flour, baking-powder, and sugar. To this
+add in order the milk, the egg-yolks well beaten, the oleomargarine
+melted and lastly the well-beaten whites of the eggs.
+Bake in a hot oven for thirty to thirty-five minutes. This is
+particularly delicious if just before it is done half a cupful of
+cream is poured over the top.</p>
+
+<p class="footer"><b><i>Have you tasted Swift's Premium Oleomargarine?</i></b></p>
+
+<h3><span class='pagenum'><a name="Page_5" id="Page_5">[Page Five]</a></span>
+Oatmeal Crackers</h3>
+
+<ul>
+<li>¾ cupful Swift's Premium Oleomargarine</li>
+<li>2 cupfuls rolled oats</li>
+<li>½ cupful milk</li>
+<li>½ teaspoonful soda</li>
+<li>1½ cupfuls raisins chopped fine</li>
+<li>2 cupfuls flour</li>
+<li>1 cupful sugar</li>
+<li>1 teaspoonful cinnamon</li>
+<li>3 eggs</li>
+<li>A pinch of salt</li>
+</ul>
+
+<p class="hang">Cream oleomargarine and sugar. Add egg-yolks well beaten.
+Dissolve soda in milk and add next. Mix oats, flour, salt,
+and cinnamon together well and add. Add the raisins last.
+Beat well and drop with a spoon on to buttered tins and
+bake in moderate oven.</p>
+
+<h3>English Walnut Pudding</h3>
+
+<ul>
+<li>½ cupful Swift's Premium Oleomargarine</li>
+<li>1 egg</li>
+<li>1 cupful boiling water</li>
+<li>1 teaspoonful cinnamon</li>
+<li>½ cupful walnuts</li>
+<li>1 cupful molasses</li>
+<li>1 teaspoonful soda</li>
+<li>3 cupfuls flour</li>
+<li>½ teaspoonful cloves</li>
+<li>½ cupful raisins</li>
+</ul>
+
+<p class="hang">Beat the egg white and yolk together and add it to the molasses.
+Dissolve the soda in the boiling water and add that
+next. Mix flour, cinnamon, and cloves together and add
+gradually. Add the butterine melted. Lastly add the
+raisins. Steam two and a half hours. Serve warm with
+sauce made of one cupful Swift's Premium Oleomargarine
+stirred until smooth with one cupful powdered sugar. Add
+one egg, flavor to taste, and beat until smooth.</p>
+
+<h3>Penoche</h3>
+
+<ul>
+<li>¼ cupful Swift's Premium Oleomargarine</li>
+<li>1½ cupfuls rich milk</li>
+<li>3 cupfuls light-brown sugar</li>
+<li>1 cupful chopped walnuts</li>
+</ul>
+
+<p class="hang">Stir together the oleomargarine, milk, and sugar, and cook until it
+can be picked up when dropped in cold water. Beat until
+it thickens and add the walnuts slightly salted. Pour in
+buttered tins and cut in squares.</p>
+
+<p class="footer"><b><i>Ask your grocer for a carton of Swift's Premium Oleomargarine.</i></b></p>
+
+<h3><span class='pagenum'><a name="Page_6" id="Page_6">[Page Six]</a></span>
+Butter Scotch</h3>
+
+<ul>
+<li>¾ cupful Swift's Premium Oleomargarine</li>
+<li>1 cupful molasses</li>
+<li>2 cupfuls sugar</li>
+<li>â…“ cupful vinegar</li>
+</ul>
+
+<p class="hang">Put all together and cook, stirring all the time. Cook until
+brittle when dropped in cold water. Pour into buttered
+tins and mark for breaking before it is cold.</p>
+
+<h3>Ginger Bread</h3>
+
+<ul>
+<li>½ cupful Swift's Premium Oleomargarine</li>
+<li>1 cupful molasses</li>
+<li>1 teaspoonful ginger</li>
+<li>1 teaspoonful cloves</li>
+<li>1 teaspoonful cinnamon</li>
+<li>â…› teaspoonful nutmeg</li>
+<li>1 egg, beaten light</li>
+<li>½ cupful sugar</li>
+<li>1 cupful sour milk</li>
+<li>1 teaspoonful baking soda</li>
+<li>2 cupfuls flour</li>
+</ul>
+
+<p class="hang">Mix into a light dough and bake in a flat pan. Quick oven.</p>
+
+<h3>Cookies</h3>
+
+<ul>
+<li>1½ cupfuls sugar</li>
+<li>¾ cupful Swift's Premium Oleomargarine</li>
+<li>1 cupful sour cream</li>
+<li>3 eggs</li>
+<li>½ teaspoonful soda</li>
+<li>1 teaspoonful nutmeg</li>
+<li>1 teaspoonful vanilla</li>
+<li>1 teaspoonful almond</li>
+</ul>
+
+<p class="hang">Mix with flour enough to roll thin, and bake in a quick oven.</p>
+
+<p class="footer"><b><i>Would you like to reduce your butter bill? Then use Swift's
+Premium Oleomargarine.</i></b></p>
+
+<h2><span class='pagenum'><a name="Page_7" id="Page_7">[Page Seven]</a></span>
+On Baking-Day</h2>
+
+<p>When you wish a fine-grained cake, beat the whites of the
+eggs to a stiff foam with a Dover egg-beater. If something spongy,
+such as an angel cake, is desired, use a wire egg-beater, which
+makes a more air-inflated foam.</p>
+
+<p>Recipes in the older, much-prized cook-books often call for a
+teacupful of yeast. A teacupful liquid yeast is equal to one cake
+of compressed yeast.</p>
+
+<p>To remove pecan meats whole, pour boiling water over nuts
+and let them stand until cold. Then stand the nut on end and
+crack with a hammer, striking the small end of the nut.</p>
+
+<p>If beef or mutton drippings are used in making a pie-crust,
+beat them to a cream with a teaspoonful of baking-powder and
+the juice of half a lemon. This effectually removes all taste.</p>
+
+<p>When a cake sticks to a pan, set it for a few minutes on a
+cloth wrung out of cold water. It will then come out in good
+shape.</p>
+
+<p>Heat the blade of the bread-knife before cutting a loaf of fresh
+bread. This prevents the usual breaking and crumbling of the
+slices. For cutting hot fudge, first dip the blade of the knife in
+boiling water.</p>
+
+<p>Nothing is better for pudding molds than jelly tumblers with
+light tin covers. One can readily tell when the puddings are
+done without removing the covers.</p>
+
+<p>The juice will not boil out of apple or berry pies if you dot
+bits of Swift's Premium Oleomargarine near the outer edge.</p>
+
+<p>A little salt in the oven under the baking-tins will prevent
+burning on the bottom.</p>
+
+<p>There is nothing more effective for removing the burned
+crust from cake or bread than a flat grater. It works evenly
+and leaves a smooth surface.</p>
+
+<p>Use a wooden potato masher for stirring butter and sugar
+together for a cake. It is much quicker than a spoon.</p>
+
+<p class="footer"><b><i>Swift's Premium Oleomargarine is sweet, pure, and clean.</i></b></p>
+
+<h2><span class='pagenum'><a name="Page_8" id="Page_8">[Page Eight]</a></span>
+Renovating Suggestions</h2>
+
+<p><b>To clean a velvet suit</b>, sponge the spots with pure alcohol.
+Then suspend the suit on a hanger in the bathroom in such a
+way that the air can reach all sides of the garment. Turn on
+the hot water in the tub until the steam fills the room; shut the
+door and windows; shut off the water, and let the steam do its
+work for an hour. Then admit the air, but do not touch the
+garment until it is perfectly dry.</p>
+
+<p><b>To remove shine from woolen goods</b>, use gentle friction
+with emery paper. Rub just enough to raise the nap, and then
+rub it over with a piece of silk.</p>
+
+<p><b>To mend kid gloves</b>, first buttonhole around the rent not
+so close as in a buttonhole; then overcast, taking up the thread
+of the buttonhole on the edge, and then draw together.</p>
+
+<p><b>To clean men's coat collars</b>, rub with a black stocking
+saturated with grain alcohol. This will remove the greasy look.</p>
+
+<p><b>To freshen a thin dress</b>, dissolve two teaspoonfuls of elastic
+starch in half a cupful of lukewarm water, and with a soft rag
+dampen on the right side, then with a hot iron press on the
+wrong side.</p>
+
+<p><b>To clean grease spots from silk</b>, split a visiting card and
+rub the soft internal part on the spot on the wrong side of the
+silk. The spot will disappear without taking the gloss off the silk.</p>
+
+<p><b>To mend lace curtains</b>, take a small piece of net, dip it
+and the curtains in hot starch, and apply the patch over the hole.
+The patch will adhere when dry, and the repair will show much
+less than if the curtains were mended.</p>
+
+<p><b>To renew veils</b>, dip them in gum-arabic water, and pin
+them out to dry as you would a lace curtain. When dry they
+will look like new.</p>
+
+<p><b>To freshen black taffeta or satin</b>, sponge with a cupful of
+strong tea to which a little ammonia has been added. Then press
+on the wrong side over a damp cloth.</p>
+
+<p><b>To remove perspiration stains</b>, lay the stain over clean
+white blotting-paper, and sponge with equal parts of alcohol and
+ether mixed. Rub dry, then touch lightly with household ammonia.
+If this leaves a blur, rub well with powdered French
+chalk on the wrong side. The blotting-paper prevents the fluids
+from forming a ring around the spot.</p>
+
+<h2><span class='pagenum'><a name="Page_9" id="Page_9">[Page Nine]</a></span>
+House-Cleaning Hints and Helps</h2>
+
+<p><b>To clean linen shades</b>, lay them flat and rub with powdered
+bath-brick.</p>
+
+<p><b>To clean piano keys</b>, rub with muslin dipped in alcohol.
+If the keys are very yellow, use a piece of flannel moistened
+with cologne water.</p>
+
+<p><b>To clean books</b> with delicate bindings, which are soiled
+from handling, rub with chamois skin dipped in powdered pumice
+stone.</p>
+
+<p><b>To restore straw matting</b> which has become stained
+or faded, wash with a strong solution of soda water. Use ordinary
+baking soda and plenty of Swift's Pride Soap and wash thoroughly,
+and when dry it will be found that the spots have all
+disappeared and the matting is all one color.</p>
+
+<p><b>To clean glass vases</b>, tea-leaves moistened with vinegar
+will remove the discoloration in glass vases caused by flowers,
+such as asters.</p>
+
+<p><b>To clean windows and mirrors</b>, rub them over with
+thin cold starch, let it dry on, and then wipe off with a soft cloth.
+This will clean the glass and also give it a brilliant polish.</p>
+
+<p><b>To remove paint</b> from window glass, use strong hot vinegar.</p>
+
+<p><b>To remove white spots from furniture</b>, rub first with
+oil, and then with slightly diluted alcohol.</p>
+
+<p><b>To remove stains</b> from an enameled saucepan, fill with
+water, add a little chloride of lime, and boil for a few minutes.</p>
+
+<p><b>To clean willow-ware</b>, wash with salt water, using a brush.</p>
+
+<p><b>To polish the globes</b> of gas and electric-light fixtures,
+wash with water in which a few drops of ammonia have been
+dissolved.</p>
+
+<p><b>To clean tiling</b>, wipe with a soft cloth wrung out in soapy
+water. Never scrub tiling, as scrubbing or the use of much water
+will eventually loosen the cement and dislodge the sections.</p>
+
+<p><b>To brighten nickel</b> trimmings on a gas stove, wash with
+warm water, in which two tablespoonfuls of kerosene have been
+stirred.</p>
+
+<p><b>To save dusting</b>, a piece of cheese cloth about two yards
+long placed on the floor in a freshly swept room will save much
+of the usual dusting.</p>
+
+<h2><span class='pagenum'><a name="Page_10" id="Page_10">[Page Ten]</a></span>
+Laundry Helps</h2>
+
+<p>A few cents' worth of powdered orris-root put in the wash
+water will impart a delicate odor to the clothes.</p>
+
+<p>Hot milk is better than hot water to remove fruit stains.</p>
+
+<p>To remove spots from gingham, wet with milk and cover
+with common salt. Leave for two hours, then rinse thoroughly.</p>
+
+<p>In washing white goods that have become yellow, put a few
+drops of turpentine into the water, then lay on the grass to dry
+in the strong sunshine.</p>
+
+<p>To make wash silk look like new, put a tablespoonful of
+wood alcohol to every quart of water when rinsing and iron
+while still damp.</p>
+
+<p>When washing, if the article is badly soiled, use a small
+scrubbing brush and scrub the goods over the washboard.</p>
+
+<p>To set green or blue, mauve or purple, soak the articles for
+at least ten minutes in alum water before washing them. Use an
+ounce of alum to a gallon of water. To set brown or tan color,
+soak for ten minutes in a solution made of a cupful of vinegar
+in a pail of water. Black goods and black-and-white goods need
+to be soaked in strong salt water, or to have a cupful of turpentine
+put into the wash water. Yellows, buffs, and tans are made
+much brighter by having a cupful of strong, strained coffee put
+in the rinsing water.</p>
+
+<p>When ironing fine pieces, instead of sprinkling afresh, take a
+piece of muslin, wring it out in cold water, and lay on the ironing
+board under the article; press with a warm iron; remove the
+wet piece and iron.</p>
+
+<p>When making starch for light clothes use Wool Soap in the
+water. This will give the clothes a glossy appearance and the
+irons will not stick.</p>
+
+<p>Badly scorched linen may be improved by using the following
+solution: Boil together well a pint of vinegar, an ounce of
+Wool Soap, four ounces of fuller's earth, and the juice of two
+onions. Spread this solution over the scorched spots on the linen
+and let it dry. Afterward wash the garment and the scorch will
+disappear.</p>
+
+<p>To keep the clothes-line from twisting, hold the ball of rope
+in one hand and wind with the other until a twist appears; then
+change ball to the other hand and the twist will disappear. Keep
+doing this, changing the rope from one hand to the other until
+the line is all wound up.</p>
+
+<h2><span class='pagenum'><a name="Page_11" id="Page_11">[Page Eleven]</a></span>
+About House Plants</h2>
+
+<p>To make ferns grow better, place some thin pieces of raw
+beef close to the inside of the pot, between the pot and the soil.</p>
+
+<p>Old-fashioned portulaca makes a pretty low-growing green
+for a fern dish.</p>
+
+<p>To prevent plants from dropping their buds, give extra good
+drainage and systematic but moderate watering.</p>
+
+<p>An infallible wash for destroying the scaly insects that infest
+house plants is made as follows: Place half a bar of Swift's
+Pride Laundry Soap in a deep saucer and pour kerosene around
+it. Let this stand for about a week until the soap has absorbed
+the oil. Then make a strong lather of this soap and with it
+wash the plants. After which spray them with clear water until
+clean.</p>
+
+<p>To destroy aphis, shower foliage of infested plant on both
+sides with strong tobacco tea, or, if the plant be small enough,
+immerse it in this tea.</p>
+
+<p>Insects in the earth of a potted plant may be destroyed by
+pouring over the soil a glass of water in which a pinch of mustard
+has been stirred.</p>
+
+<p>If an asparagus fern turns yellow, repot it, giving it a strong
+loam enriched with one-fifth very old and finely crumbed manure
+and add a little coarse sand. Give the fern only an hour
+or two of sunlight each day. Water when it looks dry, but do
+not let it stand in any water that may have run through into the
+saucer.</p>
+
+<p>Before putting plants in a wooden window box whitewash
+the inside of the box. This not only keeps the box from rotting,
+but prevents insects.</p>
+
+<p>If sprays of growing nasturtiums are broken off in the late
+summer and placed in a bowl of water they will root and grow
+all winter.</p>
+
+<h2><span class='pagenum'><a name="Page_12" id="Page_12">[Page Twelve]</a></span>
+How to Use the Cheaper
+Cuts of Meat</h2>
+
+<p>Much time has been given in the last few years to the study
+of foods, their necessary proportions, and the manner of cooking
+them. Educators and scientists have alike agreed that this knowledge
+ought to be disseminated. On the part of the public also
+there has been a general awakening in this regard. There has
+been a wide demand especially from those of limited incomes for
+information on the purchase and preparation of foods. To meet
+this demand books have been published and articles have appeared
+in the various women's papers giving directions for living at all
+sorts of prices, from the extremely low one, "How to Live on
+Ten Cents a Day," to the normal one which requires the preparation
+of appetizing and satisfying dinners at a nominal cost.</p>
+
+<p>In order to accomplish living comfortably at small cost it is
+evident that one must understand the comparative values of foods,
+so as to select those which at low prices furnish the necessary
+nourishment, and, also, be able to cook them in an appetizing
+way which will conserve the nourishment. Meat is a necessity
+to most people. Yet much of the present expense in the purchase
+of meat is needless and unwise. Many pieces of meat of
+the best quality are sold at low rates because not in shapes to
+be served as roasting or broiling pieces. These serve well for
+entrees or made-up dishes. Other pieces which are tough but
+well flavored can, in the hands of an educated cook, be sent to
+the table as tender, palatable, sightly and nutritious as the prime
+cuts. It is to show some methods of preparing these cheaper
+cuts of meat in an appetizing manner that the following explanation
+of the processes of cooking and the accompanying recipes
+are given.</p>
+
+<p>Meat is cooked, first, to aid digestion; secondly, to develop
+new flavors and render it more palatable.</p>
+
+<p>For cooking there are three essentials besides the material to
+be cooked&mdash;namely, heat, air, and moisture, the latter in the form
+of water, either found in the food or added to it.</p>
+
+<p>The combined effect of heat and moisture swells and bursts
+starch grains, hardens albumen, and softens fiber.</p>
+
+<p>Albumen is a substance like the white of an egg. It exists
+in the juices of meat and contains much nourishment. If allowed
+to escape, the nourishment is lost and the meat is hard.
+Therefore we have the first general rule for the cooking of meat,
+namely:</p>
+
+<p><em>To retain the albumen, the outside of each piece of meat
+should be seared or sealed at once before the cooking is continued.</em></p>
+
+<p><span class='pagenum'><a name="Page_13" id="Page_13">[Page Thirteen]</a></span>
+Albumen is coagulated and hardened by intense heat.
+Therefrom comes the second general rule, namely:</p>
+
+<p><em>Intense heat hardens and toughens meat, while a soft moist
+heat softens the fiber.</em></p>
+
+<p>From these general rules we pass to the specific methods of
+cooking meat, which are nine in number&mdash;broiling, roasting, baking,
+frying, sauteing, steaming, boiling, stewing, or fricasseeing.</p>
+
+<p>Broiling and roasting are practically the same, the chief difference
+being in the time employed. Both mean to expose one
+side of the meat to the fire while the other is exposed to the
+air. By this method the meat is quickly seared and the nutritive
+juices retained. Meat cooked in this way is richer and finer in
+flavor.</p>
+
+<p>Baking means cooking in a pan in the oven of a stove, and
+in these days of hurry has largely superseded roasting.</p>
+
+<p>Frying is the cooking by immersion in hot fat at a temperature
+of 350 degrees Fahrenheit. There must be sufficient fat to
+wholly cover each article. This method is employed for croquettes,
+oysters, etc., and is less injurious to digestion than
+sauteing.</p>
+
+<p>Sauteing is cooking in a small quantity of fat, as an omelet
+or hashed browned potatoes are cooked. This is the least wholesome
+of all methods of cooking meat, and is often held directly
+responsible for indigestion.</p>
+
+<p>Steaming is an admirable method of cooking tough meats or
+hams. Modern housewives use a "cooker," which comes for
+this purpose, but the old-fashioned perforated steamer over a
+kettle of boiling water is also good.</p>
+
+<p>Boiling is one of the simplest methods of cooking the cheaper
+cuts of meat. Properly employed, it consists in plunging the
+whole piece of meat in a large kettle of rapidly boiling water.
+The meat should be entirely covered by the water, which should
+continue to boil rapidly for five minutes after the meat has been
+immersed in it. The temperature of the water should then be
+immediately lowered to 160 degrees Fahrenheit. If one has not
+a cooking thermometer, one has only to remember that water
+boils at 212 degrees Fahrenheit, and it will easily be seen that
+160 degrees is considerably below the boiling point.</p>
+
+<p>Stewing or fricasseeing is really cooking slowly in a sauce
+after the meat has first been browned in a little hot fat. If the
+mixture is allowed to boil the meat will be tough and shriveled,
+but if properly stewed it will be soft and easy to digest. Fricasseeing
+is the most economical of all methods of cooking meat, as
+there is very little loss in weight, and what is lost from the meat
+is found in the sauce.</p>
+
+<p><span class='pagenum'><a name="Page_14" id="Page_14">[Page Fourteen]</a></span>
+Braising is a method much used in France, and is a cross
+between boiling and baking. It is done in a covered pan in the
+oven. The meat is first browned in a little hot fat and then
+placed in a pan which is partly filled with stock or water. The
+pan is covered closely and set in a hot oven. After ten minutes
+the temperature of the oven is reduced to a very low point, and
+the meat cooks slowly as the stock in the pan evaporates. This
+method is the best for inferior pieces which require long, slow
+cooking. It is an excellent method of cooking veal. Meat which
+is lacking in flavor can be flavored by adding vegetables or herbs
+to the stock in the pan.</p>
+
+<p>Different cuts of meat require different methods of cooking
+to bring about the best results. The following diagram and the
+accompanying suggestions for proper cuts for certain methods of
+cooking are those given by a prominent teacher in one of the
+leading domestic science schools in the United States.</p>
+
+<table summary="Meat Diagram">
+<tr><td>
+<img src="images/cow-parts.png" width="400" height="282" alt="Cuts of Meat" title="" />
+</td></tr>
+<tr><td>
+<ol>
+<li>Chuck</li>
+<li>Ribs</li>
+<li>Loin</li>
+<li>Rump</li>
+<li>Round</li>
+<li>Hind Shank</li>
+<li>Flank</li>
+<li>Navel End</li>
+<li>Clod</li>
+<li>Fore Shank</li>
+<li>Brisket.</li>
+</ol>
+</td></tr>
+</table>
+
+<h2><span class='pagenum'><a name="Page_15" id="Page_15">[Page Fifteen]</a></span>
+The Practical<br />
+Value and Use of<br />
+<span class="u">Fireless Cookers</span></h2>
+
+<p><span class='pagenum'><a name="Page_16" id="Page_16">[Page Sixteen]</a></span>
+<i>The object of the following article is to
+present in simple and convenient form
+the history of the growth of fireless cooking
+and its advantages over the ordinary
+methods, so that those women who have
+had no experience in the management of
+fireless cookers may be encouraged to try
+them, and those adventurous women who
+experimented with the earlier cookers and
+met with disappointment may be induced
+to try again.</i></p>
+
+<p><i>Such eminent authorities as Linda Hull
+Larned, author of a series of cook-books;
+Margaret J. Mitchell, Instructor of Domestic
+Science at Drexel, Pa., and formerly
+Dietitian of Manhattan Institute
+State Hospital, N. Y.; Mrs. Runyon,
+manager of the lunchroom in the Boston
+Chamber of Commerce; and Miss Armstrong,
+director of the Drexel Institute
+lunchroom&mdash;all advocate the use of fireless
+cookers, and unite in the assertion
+that it has invariably been found that a
+good understanding of their management
+has resulted in success followed inevitably
+by enthusiasm.</i></p>
+
+<h2><span class='pagenum'><a name="Page_17" id="Page_17">[Page Seventeen]</a></span>
+The Practical Value and Use of
+Fireless Cookers</h2>
+
+<p>This twentieth century is the age of progress in many directions,
+but most of all in Domestic Science. Never
+before has so much attention been devoted to the home.
+Journalists are giving columns of space to this topic.
+Churches are directing their efforts to the betterment of the home.
+Women's Clubs and charitable organizations have taken up the
+study of the home. The most important result of all this action
+and thought is the widespread awakening to the fact that the
+social and moral standing of the home is directly dependent upon
+its hygienic and economic condition.</p>
+
+<p>In view of this fact, the National Federation of Women's
+Clubs has practically covered the United States with their County,
+State, and National Committees on Housekeeping. They know
+that bad cooking in the home means unsatisfied stomachs, to
+gratify whose cravings the saloons are filled; it means anemic
+children, a physical condition that tends to produce criminals; it
+means premature funerals. To remedy these evils, churches,
+journalists, philanthropists, clubs are alike working, and all are
+working along the same lines&mdash;that is, better home furnishings,
+better fuels, better utensils, more efficient, more economic, and
+less laborious methods of housekeeping. They have not only
+sought and introduced new inventions, but they have studied the
+past and adapted and bettered the old.</p>
+
+<p>Among the adaptations of the old ideas with new and modern
+improvements is the fireless cooker. Ages ago Norwegian
+and German peasant women, obliged to be away from the house
+all day working in the fields, knew the secret of bringing food
+to the boiling point and then continuing its cooking and keeping
+it hot by packing it in an improvised box of hay. In the
+evening when the women returned, weary and worn from their
+field labor, there was the family dinner all ready to serve.</p>
+
+<p>German club women were the first to see the value of this
+idea adapted to the needs of the German working class of the
+present day. These German club women revived the hay boxes
+and distributed numbers of them among poor families and began
+an educational campaign on their use. The American manufacturer,
+ever on the alert for ideas, was quick to perceive the economic
+and commercial advantages of making such an appliance
+in an up-to-date manner, and so to-day we have on the market
+numerous fireless cookers.</p>
+
+<p><span class='pagenum'><a name="Page_18" id="Page_18">[Page Eighteen]</a></span>
+The principle of fireless cooking, though it bears the difficult
+name of recaloration, is simple enough. It is merely the retention
+of heat through complete insulation, just as we retain cold
+in the ice-box by complete insulation. In the first case, a material
+which is a poor conductor of heat is interposed between the kettle
+of hot food and the surrounding atmosphere to prevent radiation
+or the escape of heat into the surrounding air. In the second
+case, a poor conductor of heat is placed between the ice and the
+warmer surrounding atmosphere to prevent the contact of the
+atmosphere with the ice and the consequent equalization of temperatures.
+A vacuum is an excellent non-conductor of heat and
+is employed in the Thermos bottles advertised for use on automobile
+trips, but a vacuum is expensive and difficult to obtain,
+which accounts for the high price of Thermos bottles. The effort
+has been to find some insulating agent within the means of
+the average housewife. This has now been done in the metal-lined
+cookers.</p>
+
+<p>The explanation of the cooking principle is equally simple.
+Ordinarily we heat food to a certain temperature, say, the boiling
+point, and then we leave it over the fire for some time, not
+to get hotter, that would be impossible, but to keep it at the same
+degree of heat, and to do this we must, on account of radiation
+into the surrounding atmosphere, keep on supplying heat. In
+the fireless cooker the heat once generated is conserved, and there
+is no need to add thereto.</p>
+
+<p>Herein lies the economy in fuel. You have only to burn
+gas long enough to bring the food to the boiling point, and the
+fireless cooker does the rest. You can put dinner on to cook, and
+go to work, to the theatre, to visit a friend, or read, or sew, without
+giving your meal any further attention till time to serve it.
+This sounds like a fairy tale, but it is absolutely true.</p>
+
+<p>By the fireless cooker you save nine-tenths of the fuel, and
+ninety-nine hundredths of your temper, your time, and your labor.
+You do not become perspiring and cross in a hot kitchen.
+You do not have scorched pots and kettles to scrape and scour
+and wash.</p>
+
+<p>Another point in favor of fireless cooking is that it is attended
+by absolutely no odors. Such vegetables as onions and
+cabbage can be cooked without any one's suspecting they are in
+the house.</p>
+
+<p>The economy in using the fireless cooker is not confined
+solely to a saving in gas and labor. There is also an actual and
+great economy in food, for there is almost no waste in this method
+of cooking. Take for example a 5-pound piece of beef from the
+round. Put this in the kettle of the fireless cooker with a pint of
+<span class='pagenum'><a name="Page_19" id="Page_19">[Page Nineteen]</a></span>
+water for each pound of meat. Heat it on the gas range slowly,
+taking about twenty minutes to bring it to the boiling point.
+Then, according to directions, place it in the fireless cooker and
+finish the cooking. When it is done and tender, it will be found
+that there is only a minute loss in weight; to be exact, 2 ounces
+for 5 pounds. You bought 5 pounds of meat and have to serve
+on your table 4 pounds and 14 ounces. You could not make any
+such showing if you had cooked the meat on a gas or coal range.</p>
+
+<p>Four pounds and 14 ounces, however, is not all that you
+have to serve. You originally added to your meat 5 pints of
+water. A little of this evaporated or cooked away in the twenty
+minutes primary cooking on the stove. All the rest is retained,
+for there is absolutely no evaporation in a fireless cooker. This
+water has added to it the nutritive value and flavor acquired
+from the meat. So besides your 4 pounds and 14 ounces of meat
+you have over 4 pints of rich soup stock which has cost you absolutely
+nothing, as it is a by-product of the system of fireless
+cooking.</p>
+
+<p>"But," objects some one, "the meat cooked in such wise
+will have lost all its juice and flavor." On the contrary, there is
+a distinct gain in the matter of flavor in fireless cookery. We absolutely
+know this to be so, for we have had various cuts of
+meat, especially the cheaper cuts, cooked in a fireless cooker and
+the dishes so prepared have been submitted to competent judges;
+the opinion was unanimous that there was a real difference between
+the flavor of meats so cooked and that of corresponding
+cuts cooked after the usual methods, and that the delicacy and
+richness of flavor lay with those meats cooked by the fireless
+method.</p>
+
+<p>When one understands the principles of cookery this richness
+of flavor of meats cooked by the fireless method is not surprising.
+Every one knows the proverbial deliciousness of French cookery.
+The special peculiarity of the French cuisine is the long, slow
+simmering of meats in closely covered earthen pots called casseroles.
+The principle is essentially that of the fireless cooker,
+but the casserole not being insulated, the French cook is obliged
+to keep on supplying a sufficient degree of heat to keep the casserole
+warm and its contents simmering.</p>
+
+<p>Examples of fireless cooking with which many persons are
+familiar by experience or hearsay are the foods cooked in primitive
+ways, whose deliciousness is generally ascribed to the "hunger
+sauce" that accompanies outdoor cookery. Among such examples
+are the burying of the saucepan in a hole in the ground, the
+cooking of food by dropping heated stones into the mixture, and<span class='pagenum'><a name="Page_20" id="Page_20">[Page Twenty]</a></span>
+the clambake known among the Narragansett Indians. In all
+these cases we have the principle of the fireless cooker&mdash;<i>i. e.</i>,
+closely-covered food slowly cooked at low temperature. Indeed,
+one fireless cooker is constructed directly on the principle employed
+in the New England clambake, and every one knows the
+deliciousness of food so cooked has become proverbial.</p>
+
+<p>By the fireless cooker the cheaper cuts of meat can be cooked
+so that they are delicious, appetizing, tender. There is here a
+distinct saving in money, for by the employment of the fireless
+method of cooking, the cheaper cuts of meat can be made to serve
+all the purposes of the higher-priced pieces. Further, if the meats
+are stewed, boiled, or steamed, you also acquire at no cost whatever
+as many pints of delicious soup stock, less one, as you have
+pounds of meat.</p>
+
+<p>Let us now recapitulate the advantages of fireless cooking:&mdash;</p>
+
+<h3>A Fireless Cooker Saves Money</h3>
+
+<p>1. Because by its use cheaper meats can be made to answer
+as well as higher-priced cuts.</p>
+
+<p>2. Because out of a given quantity of raw material you get,
+after the cooking is done, more actual food than by any other
+method.</p>
+
+<h3>A Fireless Cooker Saves Fuel</h3>
+
+<p>You have only to burn your gas twenty minutes for a 5-pound
+piece of meat for fireless cooking, whereas by the usual
+method you would burn the gas two to four hours, according to
+the way you desired the meat cooked.</p>
+
+<h3>A Fireless Cooker Saves Time</h3>
+
+<p>Because you have only to watch the meat until it boils. By
+the usual method you must attend to it all the hours it is on
+cooking.</p>
+
+<h3>A Fireless Cooker Saves Irritation and Worry</h3>
+
+<p>For by this method of cooking the housewife knows that the
+food cannot burn or overcook.</p>
+
+<h3>A Fireless Cooker Adds to the Intellectual
+Expansion and the Pleasures of
+the Family</h3>
+
+<p>Because it gives the mother time from her kitchen to oversee
+the development of her children, and to share with them and
+their father their pleasures and interests.</p>
+
+<h3><span class='pagenum'><a name="Page_21" id="Page_21">[Page Twenty-one]</a></span>
+To the Wage-earning Woman</h3>
+
+<p>the fireless cooker is a positive godsend. She can put food into
+the cooker before going to work, and return to find her meal all
+ready.</p>
+
+<h3>If the Housewife Lives in the City</h3>
+
+<p>and has to serve dinner at night all the preliminary cooking can
+be done at noon, and the meal placed in the fireless cooker till
+evening.</p>
+
+<h3>To the Bachelor Girl</h3>
+
+<p>who lives by means of a kitchenette, and must do her cooking
+in what is at once parlor, bedroom and kitchen, what a blessing
+is the absence of heat and odors that the fireless cooker assures.</p>
+
+<h3>In Conclusion</h3>
+
+<p>we quote from a bulletin published by the University of Illinois,
+in which a study is made of the methods of roasting and cooking
+meats. The authors found that there was no advantage in cooking
+meat in a very hot oven (385 degrees Fahrenheit), but rather
+a difficulty to keep it from burning; that in an oven which was
+about 350 degrees Fahrenheit the meat cooked better; and that
+in an Aladdin oven, which kept the meat at 212 degrees Fahrenheit,
+it cooked best of all&mdash;that is, it was of more uniform character
+all through, more juicy and more highly flavored. These
+findings point to an advantage in fireless cooking, and Miss
+Mitchell asserts that practical experience bears it out. With regard
+to meats cooked in water in the cooker, Miss Mitchell asserts
+that experience has shown that they become well done and
+are more tender than when boiled, showing that the temperatures
+necessary to reach that degree of cooking are obtained even
+in the center of a large piece of meat, without toughening or
+hardening the outside of the meat, as is done when more intense
+heat is applied.</p>
+
+<h2><span class='pagenum'><a name="Page_22" id="Page_22">[Page Twenty-two]</a></span>
+Recipes</h2>
+
+<p>The following recipes are for the cheaper cuts of meat exclusively,
+and employ one or another of the preceding methods.
+Note that in all the recipes the two general rules for tender and
+juicy meat are observed. The outside of the meat is first quickly
+seared over to prevent the escape of the juices, and after the first
+five minutes the heat is reduced so as not to harden the albumen.
+Boiled or fricasseed meats should cook slowly. If meat is boiled
+at a gallop the connective tissue is destroyed, the meat falls from
+the bones in strings, and is hard and leathery.</p>
+
+<p>For stews, meat en casserole, or in any fashion where water
+is used in the cooking, select the round (5), either upper or
+under. For boiling, the clod (9) or the round (5) or the
+extreme lower piece of (3). For rolled steak, mock fillet,
+steak à la Flamande, or beefsteak pie, the flank steak (7) is
+best. For cheap stews use (10). For beef à la mode, in
+a large family use a thick slice of the round (5), for a small
+family the clod (9). For soup, use the shin or leg. For beef
+tea, mince meat, and beef loaf, the neck is best. The chuck (1)
+is used only for roasting or baking, and is good value only for a
+large family. (2) and (3) are the standing ribs and carve to the
+best advantage. The aitch or pin bone (in 3) is a desirable roast
+for a large family. (3) is the loin, the choicest part of the
+animal. From it come the fillet or tenderloin, the sirloin, and
+the porterhouse steaks. (4) is the rump, from which come
+good steaks for broiling.</p>
+
+<h3>Beef Cannelon with Tomato Sauce</h3>
+
+<p class="center">(One of the nicest and easiest of the cheap dishes)</p>
+
+<p class="center med">Use Flank Steak (7)</p>
+
+<ul>
+<li>1 pound uncooked beef chopped fine</li>
+<li>1 cupful cold boiled potatoes</li>
+<li>1 teaspoonful salt</li>
+<li>1 egg unbeaten</li>
+<li>¼ teaspoonful white pepper</li>
+<li>½ cupful Swift's beef extract</li>
+<li>1 tablespoonful Swift's Premium Oleomargarine</li>
+</ul>
+
+<p class="hang">Mix together beef, potatoes, salt, and pepper, and stir in egg
+last. Form into a roll 6 inches long. Roll this in a piece
+of white paper which has been oiled on both sides. Place
+in a baking-pan and add the beef extract and the oleomargarine.
+Bake half an hour, basting twice over the paper.</p>
+
+<p class="footer"><b><i>Swift's Premium Oleomargarine reduces the cost of good living.</i></b></p>
+
+<p class="hang"><span class='pagenum'><a name="Page_23" id="Page_23">[Page Twenty-three]</a></span>
+To serve beef cannelon, remove the paper, place the roll on the
+platter, and pour over it</p>
+
+<h4>Tomato Sauce</h4>
+
+<ul>
+<li>1 tablespoonful Swift's Premium Oleomargarine</li>
+<li>1 cupful strained tomatoes</li>
+<li>1 teaspoonful onion juice</li>
+<li>1 tablespoonful flour</li>
+<li>¼ teaspoonful white pepper</li>
+<li>1 bay-leaf</li>
+</ul>
+
+<p class="hang">Add onion, bay leaf, salt and pepper to tomatoes. Rub the oleomargarine
+and flour together and place in inner kettle of oatmeal
+cooker, set over the fire, add the tomato, and stir until it
+boils. Then place the kettle over hot water in the lower
+half of the oatmeal cooker, and cook so for ten minutes,
+when it is ready to serve.</p>
+
+<h3>Spanish Minced Beef in Meat Box</h3>
+
+<p class="center">(Very pretty and palatable)</p>
+
+<p class="center">Use any of the cheaper cuts.</p>
+
+<h4>The Filling</h4>
+
+<ul>
+<li>1 tablespoonful Swift's Premium Oleomargarine</li>
+<li>1 onion chopped fine</li>
+<li>6 sweet peppers cut in strips</li>
+<li>4 tomatoes peeled, cut in halves and seeds squeezed out</li>
+<li>½ teaspoonful salt</li>
+</ul>
+
+<p class="hang">Make the filling first. Put the oleomargarine in upper half of an
+oatmeal kettle, add onion and peppers, and simmer gently for
+twenty minutes.</p>
+
+<p class="hang">Then add the tomato halves cut into three or four pieces each
+and cook twenty minutes longer. Then add salt and pepper
+and set over hot water in lower half of kettle to keep hot
+till wanted. Now make the</p>
+
+<h4>Meat Box</h4>
+
+<ul>
+<li>2 pounds uncooked beef chopped fine</li>
+<li>1 egg unbeaten</li>
+<li>1 teaspoonful salt</li>
+<li>¼ teaspoonful pepper</li>
+</ul>
+
+<p class="hang">Work all well together. Form into a box whose sides are about
+an inch thick. Place this box on a piece of oiled paper in
+the bottom of a baking-pan and bake in a quick oven for
+thirty minutes, basting twice with melted oleomargarine.</p>
+
+<p class="hang">To serve, lift box carefully, and place on platter and pour the
+filling into the center, and send at once to the table.</p>
+
+<p class="footer"><b><i>Swift's Premium Oleomargarine is a delicious, wholesome spread
+for bread.</i></b></p>
+
+<h3><span class='pagenum'><a name="Page_24" id="Page_24">[Page Twenty-four]</a></span>
+Beef à la Mode</h3>
+
+<p class="center med">Use Clod (9) or Under Round (5)</p>
+
+<p class="hang">The day before the beef is to be served rub it all over with the
+following, well mixed together:&mdash;</p>
+
+<ul>
+<li>½ teaspoonful ground cloves</li>
+<li>1 teaspoonful ground ginger</li>
+<li>½ teaspoonful ground allspice</li>
+<li>½ teaspoonful ground cinnamon</li>
+<li>½ teaspoonful white pepper</li>
+</ul>
+
+<p class="hang">Then sprinkle the beef with about two tablespoonfuls vinegar
+and let stand overnight. Next day put in the bottom of the
+roasting pan:&mdash;</p>
+
+<ul>
+<li>1 cupful small white button onions (chopped onion will do)</li>
+<li>1 cupful carrot cut in dice</li>
+<li>½ teaspoonful celery-seed</li>
+<li>1 bay-leaf</li>
+<li>4 cupfuls Swift's beef extract or of stock</li>
+<li>2 tablespoonfuls gelatine that has been soaked in cold water for
+half an hour</li>
+</ul>
+
+<p class="hang">Lay the meat on the vegetables in the pan, cover closely, and set
+in an exceedingly hot oven until the meat has browned a
+little; then reduce the temperature of the oven, and cook
+very slowly for four hours, basting frequently.</p>
+
+<p class="hang">Serve garnished with the vegetables. Make a brown sauce from
+the stock left in the pan.</p>
+
+<p class="hang">This is a very good way to prepare meat in warm weather, as
+the spices enable it to be kept well for over a week. It is
+excellent served cold with</p>
+
+<h4>Creamed Horseradish Sauce</h4>
+
+<ul>
+<li>4 tablespoonfuls grated horseradish with the vinegar drained off</li>
+<li>¼ teaspoonful salt</li>
+<li>6 tablespoonfuls thick cream</li>
+<li>Yolk of 1 egg</li>
+</ul>
+
+<p class="hang">Add the salt and egg-yolk to the horseradish and mix thoroughly;
+whip the cream stiff, and fold it in carefully and send at
+once to table.</p>
+
+<p class="footer"><b><i>Have you seen Swift's Premium Oleomargarine? Its appearance
+is appetizing.</i></b></p>
+
+<h3><span class='pagenum'><a name="Page_25" id="Page_25">[Page Twenty-five]</a></span>
+Boiled Beef</h3>
+
+<p class="center med">Use cuts from (1), (8), (9), (11)</p>
+
+<p class="hang">Put the trimmings and suet of the beef into a large kettle and
+fry out the fat.</p>
+
+<p class="hang">Remove the cracklings or scraps and into the hot fat put the
+meat and turn quickly until it is red on all sides.</p>
+
+<p class="hang">Cover completely with boiling water and boil rapidly for five
+minutes, then turn down the gas or remove kettle to back
+of coal range so that the water cannot possibly boil again,
+and cook fifteen minutes to each pound of meat.</p>
+
+<p class="hang">One hour before it is done add one tablespoonful salt and one-quarter
+teaspoonful pepper.</p>
+
+<p class="hang">When done garnish with watercress, or boiled cabbage, or vegetables.</p>
+
+<p class="hang">The liquor in which the meat was boiled can be saved for soup,
+or made into brown sauce to serve with it.</p>
+
+<p class="hang">Left-over boiled beef may be served cold cut in thin slices, or
+made into croquettes, or into meat and potato roll, or into
+various warmed-over dishes.</p>
+
+<h3>Steak en Casserole</h3>
+
+<p class="center med">Use a Round Steak (5) 1 inch thick</p>
+
+<ul>
+<li>2 pounds uncooked steak cut in pieces 2 inches square</li>
+<li>1 cupful small white button onions</li>
+<li>1 tablespoonful chopped parsley</li>
+<li>½ cupful carrot cut in dice</li>
+<li>½ cupful white turnip cut in dice</li>
+<li>¼ teaspoonful celery-seed</li>
+<li>1 teaspoonful salt</li>
+<li>¼ teaspoonful white pepper</li>
+<li>2 cupfuls Swift's beef extract or of stock boiling hot</li>
+</ul>
+
+<p class="hang">Cover the bottom of the casserole with a layer of the mixed
+vegetables.</p>
+
+<p class="hang">Put in an iron frying-pan over the fire to heat. When hot, rub
+over the bottom with a piece of Swift's Premium Oleomargarine.
+Lay in the pieces of steak and brown quickly on both
+sides. Remove them from the frying-pan and arrange on the
+vegetables in the casserole. Cover them with the remaining
+vegetables. Sprinkle over the celery-seed, salt, and pepper,
+and then pour the hot stock over all. Cover the dish and
+bake for one hour in a quick oven.</p>
+
+<p class="hang">Steak en Casserole should be sent to the table in the same dish
+in which it is cooked. The steak should be brown and
+tender, the vegetables slightly brown, and the stock nearly
+all absorbed.</p>
+
+<p class="footer"><b><i>Swift's Premium Oleomargarine is U. S. Government Inspected
+and Passed.</i></b></p>
+
+<h3><span class='pagenum'><a name="Page_26" id="Page_26">[Page Twenty-six]</a></span>
+Beef Loaf</h3>
+
+<p class="center med">Use cuts from Chuck (1) or the Round (5)</p>
+
+<ul>
+<li>4 pounds uncooked meat chopped fine</li>
+<li>2 cupfuls bread-crumbs</li>
+<li>2 tablespoonfuls chopped parsley</li>
+<li>1 level teaspoonful pepper</li>
+<li>4 eggs unbeaten</li>
+<li>1 large onion chopped fine</li>
+<li>2 rounding teaspoonfuls salt</li>
+</ul>
+
+<p class="hang">Mix meat and onion. Add the dry ingredients next. Mix well,
+then add the eggs. Pack all down hard in a square bread-pan
+so the loaf will take the form of the pan.</p>
+
+<p class="hang">Bake for two hours in a moderately quick oven, basting every
+fifteen minutes with hot Swift's Beef Extract or hot stock.
+When done, set away in the pan until cold.</p>
+
+<p class="hang">To serve, turn out on a platter and cut in thin slices and serve
+with catsup or with cream horseradish sauce. Recipe for
+the latter is given under "Beef à la Mode."</p>
+
+<h3>Little Beef Cakes</h3>
+
+<p class="center">Use any of the cheaper cuts</p>
+
+<ul>
+<li>1 pound uncooked beef chopped fine</li>
+<li>1 tablespoonful Swift's Premium Oleomargarine</li>
+<li>1 tablespoonful flour</li>
+<li>½ teaspoonful salt</li>
+<li>1 tablespoonful grated onion</li>
+<li>2 cupfuls beef extract or stock</li>
+<li>1 teaspoonful kitchen bouquet</li>
+<li>¼ teaspoonful white pepper</li>
+</ul>
+
+<p class="hang">Shape the meat into little cakes. Put the oleomargarine in a frying-pan,
+and when hot lay in the cakes and brown quickly on
+both sides. Then remove the cakes.</p>
+
+<p class="hang">Into the oleomargarine left in the pan put the flour and brown.
+Then add the stock gradually, stirring all the time so there
+will be no lumps. When smooth add the seasonings. Then
+lay in the beef cakes, cover, and cook slowly for five minutes.
+Serve at once with the sauce poured over them.</p>
+
+<p class="footer"><b><i>Have you tried Swift's Premium Oleomargarine? It is worth trying.</i></b></p>
+
+<h3><span class='pagenum'><a name="Page_27" id="Page_27">[Page Twenty-seven]</a></span>
+Curry Balls</h3>
+
+<p class="center">Use any of the cheaper cuts</p>
+
+<ul>
+<li>1 pound uncooked beef chopped fine</li>
+<li>2 tablespoonfuls Swift's Premium Oleomargarine</li>
+<li>1 tablespoonful flour</li>
+<li>1 level teaspoonful salt</li>
+<li>1 teaspoonful curry-powder</li>
+<li>1 onion chopped</li>
+<li>1 cupful strained tomatoes</li>
+<li>¼ teaspoonful white pepper</li>
+</ul>
+
+<p class="hang">Make the meat into little balls. Put one tablespoon oleomargarine
+in frying-pan, and in it cook the onion slowly without browning
+it until the onion is soft. Then add the curry-powder
+and meat balls, and shake the pan over a quick fire for ten
+minutes.</p>
+
+<p class="hang">Put the second tablespoonful oleomargarine in another frying-pan,
+and when hot add to it the flour. Stir well, then add the salt,
+pepper and tomato. Let come to a boil and then pour over
+the meat balls. Cover and cook slowly for five minutes.</p>
+
+<p class="hang">Curry balls are nicest served with boiled rice.</p>
+
+<h3>Smothered Beef with Corn Pudding</h3>
+
+<p class="center">Use any of the cheaper cuts</p>
+
+<ul>
+<li>2 pounds uncooked beef chopped fine</li>
+<li>1 level teaspoonful salt</li>
+<li>2 tablespoonfuls Swift's Premium Oleomargarine</li>
+<li>¼ teaspoonful pepper</li>
+</ul>
+
+<p class="hang">This meat should be free from fat. Have ready an iron pan
+very hot. Put the chopped meat in it and set in a very hot
+oven for fifteen minutes, stirring it once or twice. Then
+add the oleomargarine, salt and pepper, and serve at once with</p>
+
+<h4>Corn Pudding</h4>
+
+<ul>
+<li>1 can corn</li>
+<li>1 cupful milk</li>
+<li>1 level teaspoonful salt</li>
+<li>1 teaspoonful baking-powder</li>
+<li>¼ teaspoonful white pepper</li>
+<li>3 eggs</li>
+<li>1¾ cupfuls flour</li>
+</ul>
+
+<p class="hang">Mix corn with milk, salt and pepper. Add the yolks, well
+beaten. Sift the flour with the baking-powder and add it
+gradually. Lastly, fold in the well-beaten whites of the
+eggs. Bake in a quick oven for thirty minutes.</p>
+
+<p class="footer"><b><i>The high price of butter has no terror for users of Swift's Premium
+Oleomargarine.</i></b></p>
+
+<h3><span class='pagenum'><a name="Page_28" id="Page_28">[Page Twenty-eight]</a></span>
+Beefsteak Pie</h3>
+
+<p class="center med">Use the Flank Steak (7) or Round (5)</p>
+
+<ul>
+<li>2 pounds uncooked meat cut in inch cubes</li>
+<li>1 cupful flour</li>
+<li>1 tablespoonful parsley chopped fine</li>
+<li>¼ pound suet freed of membrane and chopped fine</li>
+<li>1 onion chopped fine</li>
+<li>1 cupful Swift's beef extract or stock boiling hot</li>
+<li>1 teaspoonful salt</li>
+<li>¼ teaspoonful pepper</li>
+</ul>
+
+<p class="hang">Put meat in deep pudding-dish and sprinkle over it parsley,
+onion, salt and pepper.</p>
+
+<p class="hang">To the suet add the flour, a pinch of salt, and sufficient ice water
+to moisten, but not to make wet. Knead a little until it
+can be rolled out in a crust large enough to cover the top
+of the pudding-dish.</p>
+
+<p class="hang">Pour the boiling stock over the meat. Spread the crust over it
+and cut a slit in the top. Brush over with milk and bake in
+a moderate oven one and a quarter hours.</p>
+
+<p class="hang">Serve in same dish with a napkin folded around it.</p>
+
+<h3>Braised Beef</h3>
+
+<p class="center med">Use inch thick slice from Under Round (5)</p>
+
+<ul>
+<li>½ cupful onion chopped</li>
+<li>½ cupful carrot cut in dice</li>
+<li>½ cupful turnip cut in dice</li>
+<li>½ cupful celery cut in ½-inch lengths</li>
+<li>1 stem parsley</li>
+<li>6 peppercorns</li>
+<li>3 cloves</li>
+<li>1 bay-leaf</li>
+<li>1 teaspoonful salt</li>
+<li>4 cupfuls Swift's beef extract</li>
+</ul>
+
+<p class="hang">Rub the slice of meat with flour. Have ready bacon or pork fat
+very hot in frying-pan. Lay in the meat and brown quickly
+on both sides.</p>
+
+<p class="hang">Spread the seasonings and vegetables over the bottom of a baking-pan.
+Lay the browned meat upon them; add the
+Swift's beef extract; cover, and bake three hours in very
+slow oven, basting every fifteen minutes.</p>
+
+<p class="hang">To serve, lay meat in center of the platter. Place vegetables
+around it. Make a brown sauce with the liquor left in pan
+and pour over the vegetables.</p>
+
+<p class="footer"><b><i>Use Swift's Premium Oleomargarine on your table and for cooking.</i></b></p>
+
+<h3><span class='pagenum'><a name="Page_29" id="Page_29">[Page Twenty-nine]</a></span>
+Brown Beef Stew with Dumplings</h3>
+
+<p class="center med">Use Bony End Shoulder (10) or Veiny Piece (lower 3)</p>
+
+<ul>
+<li>2 pounds uncooked beef cut in inch cubes</li>
+<li>2 tablespoonfuls flour</li>
+<li>1 teaspoonful kitchen bouquet</li>
+<li>1 small carrot cut in dice</li>
+<li>¼ teaspoonful pepper</li>
+<li>1 teaspoonful salt</li>
+<li>2 ounces of suet</li>
+<li>2 cupfuls Swift's Beef Extract or of stock</li>
+<li>1 onion</li>
+<li>1 bay-leaf</li>
+</ul>
+
+<p class="hang">Roll the meat cubes in one tablespoonful of the flour. Put suet
+in frying-pan and shake over fire until melted. Remove the
+crackling, put in the meat cubes and turn till they are
+slightly browned on all sides. Remove the meat.</p>
+
+<p class="hang">Into the fat in the pan stir the second tablespoonful of flour;
+mix and add gradually the stock, stirring all the while so
+there will be no lumps. When smooth, return the meat to
+the pan, add the vegetables and seasonings. Cover the pan,
+draw to the back of the coal range, or reduce the flame of
+the gas so that the stew will not boil, and let it simmer for
+one and one-half hours.</p>
+
+<p class="hang">Ten minutes before serving make the</p>
+
+<h4>Dumplings</h4>
+
+<ul>
+<li>2 cupfuls flour</li>
+<li>1 rounding teaspoonful baking-powder</li>
+<li>½ level teaspoonful salt</li>
+<li>â…” cupful milk</li>
+</ul>
+
+<p class="hang">Sift flour, baking-powder, and salt together. Add the milk.
+Take to fire and drop the mixture by spoonfuls all over the
+stew. Cover and cook slowly for ten minutes without once
+removing the cover.</p>
+
+<p class="hang">To serve, lift the dumplings carefully and lay around the edge of
+the platter; place stew in the center, and over it pour the
+sauce.</p>
+
+<p class="footer"><b><i>Wherever butter is specified in a recipe use a slightly smaller
+quantity of Swift's Premium Oleomargarine, it costs less and is just as
+good.</i></b></p>
+
+<h3><span class='pagenum'><a name="Page_30" id="Page_30">[Page Thirty]</a></span>
+Timetable for Baking</h3>
+
+<ul>
+<li>Beans (if prepared by soaking and boiling), 3 to 4 hrs.</li>
+<li>Beef sirloin or rib, rare, weight 5 pounds, 1 hr. 5 min.</li>
+<li>Beef sirloin or rib, well done, weight 5 pounds, 1 hr. 40 min.</li>
+<li>Beef rump, rare, weight 10 pounds, 1 hr. 35 min.</li>
+<li>Biscuit raised, 12 to 20 min.</li>
+<li>Biscuits, baking-powder, 12 to 15 min.</li>
+<li>Bread, white loaf, 45 to 60 min.</li>
+<li>Bread, graham loaf, 35 to 45 min.</li>
+<li>Cake, layer, 15 to 25 min.</li>
+<li>Cake, loaf, 40 to 60 min.</li>
+<li>Cake, sponge, 45 to 60 min.</li>
+<li>Chicken, 3 to 4 pounds, 1½ to 2 hrs.</li>
+<li>Cookies, 6 to 10 min.</li>
+<li>Custard (baked in cups), 20 to 25 min.</li>
+<li>Duck, domestic, 1 to 1½ hrs.</li>
+<li>Duck, wild, 20 to 30 min.</li>
+<li>Fish, thick, 3 to 4 pounds, 45 to 60 min.</li>
+<li>Fish, small, 20 to 30 min.</li>
+<li>Gingerbread, 25 to 35 min.</li>
+<li>Lamb leg, well done, 1½ to 2 hrs.</li>
+<li>Mutton, 1½ to 2 hrs.</li>
+<li>Pork, well done, 4 pounds, 2 hrs.</li>
+<li>Potatoes, 35 to 50 min.</li>
+<li>Puddings, rice, bread, 45 to 60 min.</li>
+<li>Veal leg, well done, per pound, 20 min.</li>
+</ul>
+
+<h3>Timetable for Boiling</h3>
+
+<ul>
+<li>Asparagus, 20 to 30 min.</li>
+<li>Beans, shell, 1 to 1½ hrs.</li>
+<li>Beans, string, 45 to 60 min.</li>
+<li>Beets, young, 45 to 60 min.</li>
+<li>Beets, old, 3 to 4 hrs.</li>
+<li>Brown bread, steamed, 3 hrs.</li>
+<li>Cabbage, 35 to 60 min.</li>
+<li>Carrots, 1 hr.</li>
+<li>Cauliflower, 20 to 30 min.</li>
+<li>Chickens, young, 3 to 4 pounds, 1 to 1¼ hrs.</li>
+<li>Corn, green, 15 min.</li>
+<li>Corned Beef, gentle simmering, 3 to 4 hrs.</li>
+<li>Eggs, soft cooked (in water which does not boil), 4 to 6 min.</li>
+<li>Eggs, hard cooked (in water which does not boil), 35 to 45 min.</li>
+<li>Ham, weight 12 to 14 pounds, 4 to 5 hrs.</li>
+<li>Onions, 45 to 60 min.</li>
+<li>Rice in fast boiling water, 20 min.</li>
+<li>Smoked tongue, 4 hrs.</li>
+</ul>
+
+<h3>Timetable for Frying</h3>
+
+<ul>
+<li>Bacon, 3 to 5 min.</li>
+<li>Fritters or doughnuts, 3 to 5 min.</li>
+<li>Croquettes, 3 to 5 min.</li>
+<li>Breaded chops, 10 to 20 min.</li>
+<li>Smelts, 3 to 5 min.</li>
+<li>Small fish, 1 to 4 min.</li>
+</ul>
+
+<h2><span class='pagenum'><a name="Page_31" id="Page_31">[Page Thirty-one]</a></span>
+Index</h2>
+
+<table border="0" summary="index">
+<tr><td></td><td align="right" class="xsm">PAGE</td></tr>
+<tr><td>Baking-Day Helps,</td>  <td align="right"><a href="#Page_7">7</a></td></tr>
+<tr><td>Beef à la Mode,</td>   <td align="right"><a href="#Page_24">24</a></td></tr>
+<tr><td>Beef Cannelon,</td>   <td align="right"><a href="#Page_22">22</a></td></tr>
+<tr><td>Beef Loaf,</td>   <td align="right"><a href="#Page_26">26</a></td></tr>
+<tr><td>Beefsteak Pie,</td>   <td align="right"><a href="#Page_28">28</a></td></tr>
+<tr><td>Boiled Beef,</td>   <td align="right"><a href="#Page_25">25</a></td></tr>
+<tr><td>Braised Beef,</td>   <td align="right"><a href="#Page_28">28</a></td></tr>
+<tr><td>Brown Beef Stew,</td>   <td align="right"><a href="#Page_29">29</a></td></tr>
+<tr><td>Butter Scotch,</td> <td align="right"><a href="#Page_6">6</a></td></tr>
+<tr><td>Cookies,</td> <td align="right"><a href="#Page_6">6</a></td></tr>
+<tr><td>Cornbread,</td> <td align="right"><a href="#Page_4">4</a></td></tr>
+<tr><td>Corn Pudding,</td> <td align="right"><a href="#Page_27">27</a></td></tr>
+<tr><td>Cream Horseradish Sauce,</td> <td align="right"><a href="#Page_24">24</a></td></tr>
+<tr><td>Curry Balls,</td> <td align="right"><a href="#Page_27">27</a></td></tr>
+<tr><td>Dumplings,</td> <td align="right"><a href="#Page_29">29</a></td></tr>
+<tr><td>English Walnut Pudding,</td> <td align="right"><a href="#Page_5">5</a></td></tr>
+<tr><td>Fireless Cooker, The Practical Value and Use of,</td> <td align="right"><a href="#Page_15">15-21</a></td></tr>
+<tr><td>Ginger Bread,</td> <td align="right"><a href="#Page_6">6</a></td></tr>
+<tr><td>House-Cleaning Hints,</td> <td align="right"><a href="#Page_9">9</a></td></tr>
+<tr><td>House-Plant Suggestions,</td> <td align="right"><a href="#Page_11">11</a></td></tr>
+<tr><td>How to Use the Cheaper Cuts of Meat,</td> <td align="right"><a href="#Page_12">12-14</a></td></tr>
+<tr><td>Illustration showing Standard Cuts of Beef,</td> <td align="right"><a href="#Page_14">14</a></td></tr>
+<tr><td>Laundry Helps,</td> <td align="right"><a href="#Page_10">10</a></td></tr>
+<tr><td>Lemon Pie,</td> <td align="right"><a href="#Page_4">4</a></td></tr>
+<tr><td>Little Beef Cakes,</td> <td align="right"><a href="#Page_26">26</a></td></tr>
+<tr><td>Loaf Fig Cake,</td> <td align="right"><a href="#Page_3">3</a></td></tr>
+<tr><td>Oatmeal Crackers,</td> <td align="right"><a href="#Page_5">5</a></td></tr>
+<tr><td>Oleomargarine, Swift's Premium,</td> <td align="right">Foot Notes</td></tr>
+<tr><td>Oleomargarine, The Truth About,</td> <td align="right"><a href="#Page_2">2</a></td></tr>
+<tr><td>Penoche,</td> <td align="right"><a href="#Page_5">5</a></td></tr>
+<tr><td>Renovating Suggestions,</td> <td align="right"><a href="#Page_8">8</a></td></tr>
+<tr><td>Recipes,</td> <td align="right"><a href="#Page_3">3-6</a>, <a href="#Page_22">22-29</a></td></tr>
+<tr><td>Smothered Beef with Corn Pudding,</td> <td align="right"><a href="#Page_27">27</a></td></tr>
+<tr><td>Spanish Minced Beef,</td> <td align="right"><a href="#Page_23">23</a></td></tr>
+<tr><td>Steak en Casserole,</td> <td align="right"><a href="#Page_25">25</a></td></tr>
+<tr><td>Sugar Cookies,</td> <td align="right"><a href="#Page_4">4</a></td></tr>
+<tr><td>Timetables (Baking, Boiling, Frying),</td> <td align="right"><a href="#Page_30">30</a></td></tr>
+<tr><td>Tomato Sauce,</td> <td align="right"><a href="#Page_23">23</a></td></tr>
+<tr><td>Truth about Oleomargarine,</td> <td align="right"><a href="#Page_2">2</a></td></tr>
+</table>
+
+<p class="center pad-tb">
+<span class="med">THE SHIRLEY PRESS</span><br />
+CHICAGO</p>
+
+<div class="figcenter" style="width: 400px;">
+<img src="images/end.jpg" width="400" height="270" alt="Back Cover"
+title="Swift's Premium Oleomargarine" />
+</div>
+
+<div id="tn">
+<h2 id="note">Transcriber's Note:</h2>
+
+<p>Both "to-day" and "today" appear in the original text. This has not
+been changed.</p>
+
+<p>The following corrections have been made to the text:</p>
+<ul>
+<li><a href="#Page_11">p. 11</a>: "dopping" to "dropping" (dropping their buds)</li>
+<li><a href="#Page_21">p. 21</a>: "Fahrenheat" to "Fahrenheit" (at 212 degrees Fahrenheit)</li>
+<li><a href="#Page_22">p. 22</a>: "a la" to "à la" ("à la Flamande" and "à la mode")</li>
+<li><a href="#Page_25">p. 25</a>: "try" to "fry" (fry out the fat)</li>
+<li><a href="#Page_29">p. 29</a>: missing close bracket added (Bony End Shoulder (10) or Veiny Piece)</li>
+</ul>
+</div>
+
+<p>&nbsp;</p>
+<p>&nbsp;</p>
+<hr class="full" />
+<p>***END OF THE PROJECT GUTENBERG EBOOK THE KITCHEN ENCYCLOPEDIA***</p>
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+</html>
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@@ -0,0 +1,1949 @@
+The Project Gutenberg eBook, The Kitchen Encyclopedia, by Anonymous
+
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+
+
+
+Title: The Kitchen Encyclopedia
+       Twelfth Edition (Swift & Company)
+
+
+Author: Anonymous
+
+
+
+Release Date: September 17, 2010  [eBook #33748]
+
+Language: English
+
+Character set encoding: ISO-646-US (US-ASCII)
+
+
+***START OF THE PROJECT GUTENBERG EBOOK THE KITCHEN ENCYCLOPEDIA***
+
+
+E-text prepared by Tor Martin Kristiansen, Fox in the Stars, S. D., and
+the Project Gutenberg Online Distributed Proofreading Team
+(http://www.pgdp.net)
+
+
+
+Note: Project Gutenberg also has an HTML version of this
+      file which includes the original illustrations.
+      See 33748-h.htm or 33748-h.zip:
+      (http://www.gutenberg.org/files/33748/33748-h/33748-h.htm)
+      or
+      (http://www.gutenberg.org/files/33748/33748-h.zip)
+
+
+
+
+
+THE KITCHEN ENCYCLOPEDIA
+
+You will find many helpful
+suggestions in this book; all
+of them are tried and practical
+
+Twelfth Edition
+
+
+
+
+
+
+
+Swift & Company, U. S. A.
+Copyright, 1911, by Swift & Company
+
+
+_Keep this book in your kitchen for ready reference_
+
+
+
+
+The Truth about Oleomargarine
+
+
+Swift's Premium Oleomargarine is a sweet, pure, clean, food product made
+from rich cream and edible fats. It contains _every element of
+nutrition_ found in the best creamery butter.
+
+The process of manufacture is primitive in its simplicity, but modern in
+its cleanliness and purity.
+
+The butter fat in Swift's Premium Oleomargarine is microscopically and
+chemically _the same_ as in the best butter; the only difference is _in
+the way_ it is secured from the cow.
+
+Butter fat in butter is all obtained by churning. In Swift's Premium
+Oleomargarine from 1/3 to 1/2 obtained in that way, the remainder is
+pressed from the choicest fat of Government inspected animals. This
+pressed fat is called "Oleo" hence the name "Oleomargarine."
+
+Rich cream, fancy creamery butter, 'oleo' 'neutral,' vegetable oil and
+dairy salt are the _only_ ingredients of Premium Oleomargarine.
+'Neutral' is pressed from leaf fat. It is odorless and tasteless.
+
+There is _no coloring matter_ added to Premium Oleomargarine, yet it is
+a tempting rich cream color.
+
+Each week day during the year 1911 there has been an average of more
+than 400 visitors through our Chicago Oleomargarine Factory.
+
+In addition to this daily inspection by the visiting public our
+factories are in complete charge of Government Inspectors.
+
+These men test the quality and character of materials, they see that the
+contents of every tierce of 'oleo' and 'neutral' received from the
+Refinery is from animals that have passed the rigid Government
+inspection. They see that everything about the factories is kept
+absolutely clean and sanitary.
+
+Read what a Government expert said about Oleomargarine:
+
+The late Prof. W. O. Atwater, director of the United States Government
+Agricultural Experiment Station at Washington:
+
+"It contains essentially the same ingredients as natural butter from
+cow's milk. It is perfectly wholesome and healthy and has a high
+nutritious value."
+
+Order a carton of Swift's Premium Oleomargarine today to try it. You
+will find that it is a delicious, wholesome food product that you can
+use in your home and effect a great saving, still maintaining your
+standard of good living.
+
+We particularly invite you to visit our factories and see for yourself
+the cleanliness surrounding this interesting industry.
+
+{Footer: Did you know that Swift's Premium Oleomargarine contains
+essentially the same ingredients as natural butter from cows milk?}
+
+
+
+
+Recipes
+
+
+  You can make exactly as good cakes, pies, cookies, and candies by
+      substituting for the butter named in your recipes 3/4 the
+      quantity of Swift's Premium Oleomargarine. On this and the
+      following pages are a few recipes in which this substitution has
+      been made. Try them. You will find them good and more economical
+      than when made with butter.
+
+  You may have some favorite recipes that are too expensive on account
+      of the large amount of butter required. You can reduce their cost
+      by using Swift's Premium Oleomargarine.
+
+
+Loaf Fig Cake
+
+Light Part
+
+  1/2 cupful Swift's Premium Oleomargarine
+  1/2 cupful sweet milk
+  1-1/2 teaspoonfuls baking-powder
+  1 cupful sugar
+  1-1/2 cupfuls flour
+  1 teaspoonful vanilla
+  Whites of 4 eggs
+
+  Cream the oleomargarine and sugar. Add the milk, with which the
+      vanilla has been mixed. Sift the baking-powder with the flour and
+      add gradually. Add the whites, well beaten, last.
+
+Dark Part
+
+  1/2 cupful Swift's Premium Oleomargarine
+  3/4 cupful milk
+  1-1/2 teaspoonfuls baking-powder
+  Yolks of 4 eggs
+  1/2 pound of raisins
+  1-1/2 cupfuls sugar
+  3 cupfuls flour
+  1 dessertspoonful each of cinnamon, cloves, allspice, and nutmeg
+  1 pound of figs
+
+  Cream the oleomargarine and sugar. Add the egg-yolks, well beaten,
+      then the milk. Sift the baking-powder and spices with the flour
+      and add gradually. The raisins should be seeded and dredged with
+      flour, and the figs should be cut in small pieces and dredged
+      with flour and added to the batter the last thing. Put in the pan
+      alternate layers of each part and bake in a loaf.
+
+{Footer: The Italian uses olive oil; the Swiss, butter from goat's milk;
+and the thrifty American housewife, Swift's Premium Oleomargarine.}
+
+
+Sugar Cookies
+
+  1 cupful Swift's Premium Oleomargarine
+  1 cupful sour milk
+  1 teaspoonful soda
+  2 cupfuls sugar
+  3 eggs, well beaten
+  Flavoring to taste
+  Flour enough to roll out thin
+
+  Cream the oleomargarine and sugar. Add the eggs, whites and yolks
+      beaten together. Dissolve the soda in the sour milk. Add this and
+      then the flour. Roll out thin. Just before cutting out the
+      cookies sift granulated sugar on top and roll it in slightly,
+      then cut out cookies with cookie-cutter and bake in a moderate
+      oven.
+
+
+Lemon Pie
+
+  1 cupful sugar
+  2 tablespoonfuls flour
+  Yolks of three eggs
+  1 cupful water
+  Juice and grated rind of 1 lemon
+  A lump of Swift's Premium Oleomargarine the size of an egg
+
+  Put all together in an oatmeal cooker and cook over hot water until
+      thick. Take from the fire and cool a little. Line a deep
+      pie-plate with crust, pour in the lemon mixture, and bake in a
+      moderate oven until the crust is done. Remove from the oven and
+      have ready the whites of the three eggs, beaten up stiff, with
+      three level tablespoonfuls of powdered sugar; spread this
+      meringue smoothly over the pie, return to the oven, and bake a
+      light brown.
+
+
+Cornbread
+
+  1/4 cupful Swift's Premium Oleomargarine
+  1 cupful sweet milk
+  1 cupful cornmeal
+  1/4 cupful sugar
+  1 cupful flour
+  2 teaspoonfuls baking-powder
+  2 eggs
+
+  Sift together meal, flour, baking-powder, and sugar. To this add in
+      order the milk, the egg-yolks well beaten, the oleomargarine
+      melted and lastly the well-beaten whites of the eggs. Bake in a
+      hot oven for thirty to thirty-five minutes. This is particularly
+      delicious if just before it is done half a cupful of cream is
+      poured over the top.
+
+{Footer: Have you tasted Swift's Premium Oleomargarine?}
+
+
+Oatmeal Crackers
+
+  3/4 cupful Swift's Premium Oleomargarine
+  2 cupfuls rolled oats
+  1/2 cupful milk
+  1/2 teaspoonful soda
+  1-1/2 cupfuls raisins chopped fine
+  2 cupfuls flour
+  1 cupful sugar
+  1 teaspoonful cinnamon
+  3 eggs
+  A pinch of salt
+
+  Cream oleomargarine and sugar. Add egg-yolks well beaten. Dissolve
+      soda in milk and add next. Mix oats, flour, salt, and cinnamon
+      together well and add. Add the raisins last. Beat well and drop
+      with a spoon on to buttered tins and bake in moderate oven.
+
+
+English Walnut Pudding
+
+  1/2 cupful Swift's Premium Oleomargarine
+  1 egg
+  1 cupful boiling water
+  1 teaspoonful cinnamon
+  1/2 cupful walnuts
+  1 cupful molasses
+  1 teaspoonful soda
+  3 cupfuls flour
+  1/2 teaspoonful cloves
+  1/2 cupful raisins
+
+  Beat the egg white and yolk together and add it to the molasses.
+      Dissolve the soda in the boiling water and add that next. Mix
+      flour, cinnamon, and cloves together and add gradually. Add the
+      butterine melted. Lastly add the raisins. Steam two and a half
+      hours. Serve warm with sauce made of one cupful Swift's Premium
+      Oleomargarine stirred until smooth with one cupful powdered
+      sugar. Add one egg, flavor to taste, and beat until smooth.
+
+
+Penoche
+
+  1/4 cupful Swift's Premium Oleomargarine
+  1-1/2 cupfuls rich milk
+  3 cupfuls light-brown sugar
+  1 cupful chopped walnuts
+
+  Stir together the oleomargarine, milk, and sugar, and cook until it
+      can be picked up when dropped in cold water. Beat until it
+      thickens and add the walnuts slightly salted. Pour in buttered
+      tins and cut in squares.
+
+{Footer: Ask your grocer for a carton of Swift's Premium Oleomargarine.}
+
+
+Butter Scotch
+
+  3/4 cupful Swift's Premium Oleomargarine
+  1 cupful molasses
+  2 cupfuls sugar
+  1/3 cupful vinegar
+
+  Put all together and cook, stirring all the time. Cook until brittle
+      when dropped in cold water. Pour into buttered tins and mark for
+      breaking before it is cold.
+
+
+Ginger Bread
+
+  1/2 cupful Swift's Premium Oleomargarine
+  1 cupful molasses
+  1 teaspoonful ginger
+  1 teaspoonful cloves
+  1 teaspoonful cinnamon
+  1/8 teaspoonful nutmeg
+  1 egg, beaten light
+  1/2 cupful sugar
+  1 cupful sour milk
+  1 teaspoonful baking soda
+  2 cupfuls flour
+
+  Mix into a light dough and bake in a flat pan. Quick oven.
+
+
+Cookies
+
+  1-1/2 cupfuls sugar
+  3/4 cupful Swift's Premium Oleomargarine
+  1 cupful sour cream
+  3 eggs
+  1/2 teaspoonful soda
+  1 teaspoonful nutmeg
+  1 teaspoonful vanilla
+  1 teaspoonful almond
+
+  Mix with flour enough to roll thin, and bake in a quick oven.
+
+{Footer: Would you like to reduce your butter bill? Then use Swift's
+Premium Oleomargarine.}
+
+
+
+
+On Baking-Day
+
+
+When you wish a fine-grained cake, beat the whites of the eggs to a
+stiff foam with a Dover egg-beater. If something spongy, such as an
+angel cake, is desired, use a wire egg-beater, which makes a more
+air-inflated foam.
+
+Recipes in the older, much-prized cook-books often call for a teacupful
+of yeast. A teacupful liquid yeast is equal to one cake of compressed
+yeast.
+
+To remove pecan meats whole, pour boiling water over nuts and let them
+stand until cold. Then stand the nut on end and crack with a hammer,
+striking the small end of the nut.
+
+If beef or mutton drippings are used in making a pie-crust, beat them to
+a cream with a teaspoonful of baking-powder and the juice of half a
+lemon. This effectually removes all taste.
+
+When a cake sticks to a pan, set it for a few minutes on a cloth wrung
+out of cold water. It will then come out in good shape.
+
+Heat the blade of the bread-knife before cutting a loaf of fresh bread.
+This prevents the usual breaking and crumbling of the slices. For
+cutting hot fudge, first dip the blade of the knife in boiling water.
+
+Nothing is better for pudding molds than jelly tumblers with light tin
+covers. One can readily tell when the puddings are done without removing
+the covers.
+
+The juice will not boil out of apple or berry pies if you dot bits of
+Swift's Premium Oleomargarine near the outer edge.
+
+A little salt in the oven under the baking-tins will prevent burning on
+the bottom.
+
+There is nothing more effective for removing the burned crust from cake
+or bread than a flat grater. It works evenly and leaves a smooth
+surface.
+
+Use a wooden potato masher for stirring butter and sugar together for a
+cake. It is much quicker than a spoon.
+
+{Footer: Swift's Premium Oleomargarine is sweet, pure, and clean.}
+
+
+
+
+Renovating Suggestions
+
+
+TO CLEAN A VELVET SUIT, sponge the spots with pure alcohol. Then suspend
+the suit on a hanger in the bathroom in such a way that the air can
+reach all sides of the garment. Turn on the hot water in the tub until
+the steam fills the room; shut the door and windows; shut off the water,
+and let the steam do its work for an hour. Then admit the air, but do
+not touch the garment until it is perfectly dry.
+
+TO REMOVE SHINE FROM WOOLEN GOODS, use gentle friction with emery paper.
+Rub just enough to raise the nap, and then rub it over with a piece of
+silk.
+
+TO MEND KID GLOVES, first buttonhole around the rent not so close as in
+a buttonhole; then overcast, taking up the thread of the buttonhole on
+the edge, and then draw together.
+
+TO CLEAN MEN'S COAT COLLARS, rub with a black stocking saturated with
+grain alcohol. This will remove the greasy look.
+
+TO FRESHEN A THIN DRESS, dissolve two teaspoonfuls of elastic starch in
+half a cupful of lukewarm water, and with a soft rag dampen on the right
+side, then with a hot iron press on the wrong side.
+
+TO CLEAN GREASE SPOTS FROM SILK, split a visiting card and rub the soft
+internal part on the spot on the wrong side of the silk. The spot will
+disappear without taking the gloss off the silk.
+
+TO MEND LACE CURTAINS, take a small piece of net, dip it and the
+curtains in hot starch, and apply the patch over the hole. The patch
+will adhere when dry, and the repair will show much less than if the
+curtains were mended.
+
+TO RENEW VEILS, dip them in gum-arabic water, and pin them out to dry as
+you would a lace curtain. When dry they will look like new.
+
+TO FRESHEN BLACK TAFFETA OR SATIN, sponge with a cupful of strong tea to
+which a little ammonia has been added. Then press on the wrong side over
+a damp cloth.
+
+TO REMOVE PERSPIRATION STAINS, lay the stain over clean white
+blotting-paper, and sponge with equal parts of alcohol and ether mixed.
+Rub dry, then touch lightly with household ammonia. If this leaves a
+blur, rub well with powdered French chalk on the wrong side. The
+blotting-paper prevents the fluids from forming a ring around the spot.
+
+
+
+
+House-Cleaning Hints and Helps
+
+
+TO CLEAN LINEN SHADES, lay them flat and rub with powdered bath-brick.
+
+TO CLEAN PIANO KEYS, rub with muslin dipped in alcohol. If the keys are
+very yellow, use a piece of flannel moistened with cologne water.
+
+TO CLEAN BOOKS with delicate bindings, which are soiled from handling,
+rub with chamois skin dipped in powdered pumice stone.
+
+TO RESTORE STRAW MATTING which has become stained or faded, wash with a
+strong solution of soda water. Use ordinary baking soda and plenty of
+Swift's Pride Soap and wash thoroughly, and when dry it will be found
+that the spots have all disappeared and the matting is all one color.
+
+TO CLEAN GLASS VASES, tea-leaves moistened with vinegar will remove the
+discoloration in glass vases caused by flowers, such as asters.
+
+TO CLEAN WINDOWS AND MIRRORS, rub them over with thin cold starch, let
+it dry on, and then wipe off with a soft cloth. This will clean the
+glass and also give it a brilliant polish.
+
+TO REMOVE PAINT from window glass, use strong hot vinegar.
+
+TO REMOVE WHITE SPOTS FROM FURNITURE, rub first with oil, and then with
+slightly diluted alcohol.
+
+TO REMOVE STAINS from an enameled saucepan, fill with water, add a
+little chloride of lime, and boil for a few minutes.
+
+TO CLEAN WILLOW-WARE, wash with salt water, using a brush.
+
+TO POLISH THE GLOBES of gas and electric-light fixtures, wash with water
+in which a few drops of ammonia have been dissolved.
+
+TO CLEAN TILING, wipe with a soft cloth wrung out in soapy water. Never
+scrub tiling, as scrubbing or the use of much water will eventually
+loosen the cement and dislodge the sections.
+
+TO BRIGHTEN NICKEL trimmings on a gas stove, wash with warm water, in
+which two tablespoonfuls of kerosene have been stirred.
+
+TO SAVE DUSTING, a piece of cheese cloth about two yards long placed on
+the floor in a freshly swept room will save much of the usual dusting.
+
+
+
+
+Laundry Helps
+
+
+A few cents' worth of powdered orris-root put in the wash water will
+impart a delicate odor to the clothes.
+
+Hot milk is better than hot water to remove fruit stains.
+
+To remove spots from gingham, wet with milk and cover with common salt.
+Leave for two hours, then rinse thoroughly.
+
+In washing white goods that have become yellow, put a few drops of
+turpentine into the water, then lay on the grass to dry in the strong
+sunshine.
+
+To make wash silk look like new, put a tablespoonful of wood alcohol to
+every quart of water when rinsing and iron while still damp.
+
+When washing, if the article is badly soiled, use a small scrubbing
+brush and scrub the goods over the washboard.
+
+To set green or blue, mauve or purple, soak the articles for at least
+ten minutes in alum water before washing them. Use an ounce of alum to a
+gallon of water. To set brown or tan color, soak for ten minutes in a
+solution made of a cupful of vinegar in a pail of water. Black goods and
+black-and-white goods need to be soaked in strong salt water, or to have
+a cupful of turpentine put into the wash water. Yellows, buffs, and tans
+are made much brighter by having a cupful of strong, strained coffee put
+in the rinsing water.
+
+When ironing fine pieces, instead of sprinkling afresh, take a piece of
+muslin, wring it out in cold water, and lay on the ironing board under
+the article; press with a warm iron; remove the wet piece and iron.
+
+When making starch for light clothes use Wool Soap in the water. This
+will give the clothes a glossy appearance and the irons will not stick.
+
+Badly scorched linen may be improved by using the following solution:
+Boil together well a pint of vinegar, an ounce of Wool Soap, four ounces
+of fuller's earth, and the juice of two onions. Spread this solution
+over the scorched spots on the linen and let it dry. Afterward wash the
+garment and the scorch will disappear.
+
+To keep the clothes-line from twisting, hold the ball of rope in one
+hand and wind with the other until a twist appears; then change ball to
+the other hand and the twist will disappear. Keep doing this, changing
+the rope from one hand to the other until the line is all wound up.
+
+
+
+
+About House Plants
+
+
+To make ferns grow better, place some thin pieces of raw beef close to
+the inside of the pot, between the pot and the soil.
+
+Old-fashioned portulaca makes a pretty low-growing green for a fern
+dish.
+
+To prevent plants from dropping their buds, give extra good drainage and
+systematic but moderate watering.
+
+An infallible wash for destroying the scaly insects that infest house
+plants is made as follows: Place half a bar of Swift's Pride Laundry
+Soap in a deep saucer and pour kerosene around it. Let this stand for
+about a week until the soap has absorbed the oil. Then make a strong
+lather of this soap and with it wash the plants. After which spray them
+with clear water until clean.
+
+To destroy aphis, shower foliage of infested plant on both sides with
+strong tobacco tea, or, if the plant be small enough, immerse it in this
+tea.
+
+Insects in the earth of a potted plant may be destroyed by pouring over
+the soil a glass of water in which a pinch of mustard has been stirred.
+
+If an asparagus fern turns yellow, repot it, giving it a strong loam
+enriched with one-fifth very old and finely crumbed manure and add a
+little coarse sand. Give the fern only an hour or two of sunlight each
+day. Water when it looks dry, but do not let it stand in any water that
+may have run through into the saucer.
+
+Before putting plants in a wooden window box whitewash the inside of the
+box. This not only keeps the box from rotting, but prevents insects.
+
+If sprays of growing nasturtiums are broken off in the late summer and
+placed in a bowl of water they will root and grow all winter.
+
+
+
+
+How to Use the Cheaper Cuts of Meat
+
+
+Much time has been given in the last few years to the study of foods,
+their necessary proportions, and the manner of cooking them. Educators
+and scientists have alike agreed that this knowledge ought to be
+disseminated. On the part of the public also there has been a general
+awakening in this regard. There has been a wide demand especially from
+those of limited incomes for information on the purchase and preparation
+of foods. To meet this demand books have been published and articles
+have appeared in the various women's papers giving directions for living
+at all sorts of prices, from the extremely low one, "How to Live on Ten
+Cents a Day," to the normal one which requires the preparation of
+appetizing and satisfying dinners at a nominal cost.
+
+In order to accomplish living comfortably at small cost it is evident
+that one must understand the comparative values of foods, so as to
+select those which at low prices furnish the necessary nourishment, and,
+also, be able to cook them in an appetizing way which will conserve the
+nourishment. Meat is a necessity to most people. Yet much of the present
+expense in the purchase of meat is needless and unwise. Many pieces of
+meat of the best quality are sold at low rates because not in shapes to
+be served as roasting or broiling pieces. These serve well for entrees
+or made-up dishes. Other pieces which are tough but well flavored can,
+in the hands of an educated cook, be sent to the table as tender,
+palatable, sightly and nutritious as the prime cuts. It is to show some
+methods of preparing these cheaper cuts of meat in an appetizing manner
+that the following explanation of the processes of cooking and the
+accompanying recipes are given.
+
+Meat is cooked, first, to aid digestion; secondly, to develop new
+flavors and render it more palatable.
+
+For cooking there are three essentials besides the material to be
+cooked--namely, heat, air, and moisture, the latter in the form of
+water, either found in the food or added to it.
+
+The combined effect of heat and moisture swells and bursts starch
+grains, hardens albumen, and softens fiber.
+
+Albumen is a substance like the white of an egg. It exists in the juices
+of meat and contains much nourishment. If allowed to escape, the
+nourishment is lost and the meat is hard. Therefore we have the first
+general rule for the cooking of meat, namely:
+
+_To retain the albumen, the outside of each piece of meat should be
+seared or sealed at once before the cooking is continued._
+
+Albumen is coagulated and hardened by intense heat. Therefrom comes the
+second general rule, namely:
+
+_Intense heat hardens and toughens meat, while a soft moist heat softens
+the fiber._
+
+From these general rules we pass to the specific methods of cooking
+meat, which are nine in number--broiling, roasting, baking, frying,
+sauteing, steaming, boiling, stewing, or fricasseeing.
+
+Broiling and roasting are practically the same, the chief difference
+being in the time employed. Both mean to expose one side of the meat to
+the fire while the other is exposed to the air. By this method the meat
+is quickly seared and the nutritive juices retained. Meat cooked in this
+way is richer and finer in flavor.
+
+Baking means cooking in a pan in the oven of a stove, and in these days
+of hurry has largely superseded roasting.
+
+Frying is the cooking by immersion in hot fat at a temperature of 350
+degrees Fahrenheit. There must be sufficient fat to wholly cover each
+article. This method is employed for croquettes, oysters, etc., and is
+less injurious to digestion than sauteing.
+
+Sauteing is cooking in a small quantity of fat, as an omelet or hashed
+browned potatoes are cooked. This is the least wholesome of all methods
+of cooking meat, and is often held directly responsible for indigestion.
+
+Steaming is an admirable method of cooking tough meats or hams. Modern
+housewives use a "cooker," which comes for this purpose, but the
+old-fashioned perforated steamer over a kettle of boiling water is also
+good.
+
+Boiling is one of the simplest methods of cooking the cheaper cuts of
+meat. Properly employed, it consists in plunging the whole piece of meat
+in a large kettle of rapidly boiling water. The meat should be entirely
+covered by the water, which should continue to boil rapidly for five
+minutes after the meat has been immersed in it. The temperature of the
+water should then be immediately lowered to 160 degrees Fahrenheit. If
+one has not a cooking thermometer, one has only to remember that water
+boils at 212 degrees Fahrenheit, and it will easily be seen that 160
+degrees is considerably below the boiling point.
+
+Stewing or fricasseeing is really cooking slowly in a sauce after the
+meat has first been browned in a little hot fat. If the mixture is
+allowed to boil the meat will be tough and shriveled, but if properly
+stewed it will be soft and easy to digest. Fricasseeing is the most
+economical of all methods of cooking meat, as there is very little loss
+in weight, and what is lost from the meat is found in the sauce.
+
+Braising is a method much used in France, and is a cross between
+boiling and baking. It is done in a covered pan in the oven. The meat is
+first browned in a little hot fat and then placed in a pan which is
+partly filled with stock or water. The pan is covered closely and set in
+a hot oven. After ten minutes the temperature of the oven is reduced to
+a very low point, and the meat cooks slowly as the stock in the pan
+evaporates. This method is the best for inferior pieces which require
+long, slow cooking. It is an excellent method of cooking veal. Meat
+which is lacking in flavor can be flavored by adding vegetables or herbs
+to the stock in the pan.
+
+Different cuts of meat require different methods of cooking to bring
+about the best results. The following diagram and the accompanying
+suggestions for proper cuts for certain methods of cooking are those
+given by a prominent teacher in one of the leading domestic science
+schools in the United States.
+
+[Illustration:
+
+  1. Chuck
+  2. Ribs
+  3. Loin
+  4. Rump
+  5. Round
+  6. Hind Shank
+  7. Flank
+  8. Navel End
+  9. Clod
+  10. Fore Shank
+  11. Brisket.]
+
+
+
+
+The Practical Value and Use of Fireless Cookers
+
+
+_The object of the following article is to present in simple and
+convenient form the history of the growth of fireless cooking and its
+advantages over the ordinary methods, so that those women who have had
+no experience in the management of fireless cookers may be encouraged to
+try them, and those adventurous women who experimented with the earlier
+cookers and met with disappointment may be induced to try again._
+
+_Such eminent authorities as Linda Hull Larned, author of a series of
+cook-books; Margaret J. Mitchell, Instructor of Domestic Science at
+Drexel, Pa., and formerly Dietitian of Manhattan Institute State
+Hospital, N. Y.; Mrs. Runyon, manager of the lunchroom in the Boston
+Chamber of Commerce; and Miss Armstrong, director of the Drexel
+Institute lunchroom--all advocate the use of fireless cookers, and unite
+in the assertion that it has invariably been found that a good
+understanding of their management has resulted in success followed
+inevitably by enthusiasm._
+
+
+
+
+The Practical Value and Use of Fireless Cookers
+
+
+This twentieth century is the age of progress in many directions, but
+most of all in Domestic Science. Never before has so much attention been
+devoted to the home. Journalists are giving columns of space to this
+topic. Churches are directing their efforts to the betterment of the
+home. Women's Clubs and charitable organizations have taken up the study
+of the home. The most important result of all this action and thought is
+the widespread awakening to the fact that the social and moral standing
+of the home is directly dependent upon its hygienic and economic
+condition.
+
+In view of this fact, the National Federation of Women's Clubs has
+practically covered the United States with their County, State, and
+National Committees on Housekeeping. They know that bad cooking in the
+home means unsatisfied stomachs, to gratify whose cravings the saloons
+are filled; it means anemic children, a physical condition that tends to
+produce criminals; it means premature funerals. To remedy these evils,
+churches, journalists, philanthropists, clubs are alike working, and all
+are working along the same lines--that is, better home furnishings,
+better fuels, better utensils, more efficient, more economic, and less
+laborious methods of housekeeping. They have not only sought and
+introduced new inventions, but they have studied the past and adapted
+and bettered the old.
+
+Among the adaptations of the old ideas with new and modern improvements
+is the fireless cooker. Ages ago Norwegian and German peasant women,
+obliged to be away from the house all day working in the fields, knew
+the secret of bringing food to the boiling point and then continuing its
+cooking and keeping it hot by packing it in an improvised box of hay. In
+the evening when the women returned, weary and worn from their field
+labor, there was the family dinner all ready to serve.
+
+German club women were the first to see the value of this idea adapted
+to the needs of the German working class of the present day. These
+German club women revived the hay boxes and distributed numbers of them
+among poor families and began an educational campaign on their use. The
+American manufacturer, ever on the alert for ideas, was quick to
+perceive the economic and commercial advantages of making such an
+appliance in an up-to-date manner, and so to-day we have on the market
+numerous fireless cookers.
+
+The principle of fireless cooking, though it bears the difficult name
+of recaloration, is simple enough. It is merely the retention of heat
+through complete insulation, just as we retain cold in the ice-box by
+complete insulation. In the first case, a material which is a poor
+conductor of heat is interposed between the kettle of hot food and the
+surrounding atmosphere to prevent radiation or the escape of heat into
+the surrounding air. In the second case, a poor conductor of heat is
+placed between the ice and the warmer surrounding atmosphere to prevent
+the contact of the atmosphere with the ice and the consequent
+equalization of temperatures. A vacuum is an excellent non-conductor of
+heat and is employed in the Thermos bottles advertised for use on
+automobile trips, but a vacuum is expensive and difficult to obtain,
+which accounts for the high price of Thermos bottles. The effort has
+been to find some insulating agent within the means of the average
+housewife. This has now been done in the metal-lined cookers.
+
+The explanation of the cooking principle is equally simple. Ordinarily
+we heat food to a certain temperature, say, the boiling point, and then
+we leave it over the fire for some time, not to get hotter, that would
+be impossible, but to keep it at the same degree of heat, and to do this
+we must, on account of radiation into the surrounding atmosphere, keep
+on supplying heat. In the fireless cooker the heat once generated is
+conserved, and there is no need to add thereto.
+
+Herein lies the economy in fuel. You have only to burn gas long enough
+to bring the food to the boiling point, and the fireless cooker does the
+rest. You can put dinner on to cook, and go to work, to the theatre, to
+visit a friend, or read, or sew, without giving your meal any further
+attention till time to serve it. This sounds like a fairy tale, but it
+is absolutely true.
+
+By the fireless cooker you save nine-tenths of the fuel, and ninety-nine
+hundredths of your temper, your time, and your labor. You do not become
+perspiring and cross in a hot kitchen. You do not have scorched pots and
+kettles to scrape and scour and wash.
+
+Another point in favor of fireless cooking is that it is attended by
+absolutely no odors. Such vegetables as onions and cabbage can be cooked
+without any one's suspecting they are in the house.
+
+The economy in using the fireless cooker is not confined solely to a
+saving in gas and labor. There is also an actual and great economy in
+food, for there is almost no waste in this method of cooking. Take for
+example a 5-pound piece of beef from the round. Put this in the kettle
+of the fireless cooker with a pint of water for each pound of meat.
+Heat it on the gas range slowly, taking about twenty minutes to bring it
+to the boiling point. Then, according to directions, place it in the
+fireless cooker and finish the cooking. When it is done and tender, it
+will be found that there is only a minute loss in weight; to be exact, 2
+ounces for 5 pounds. You bought 5 pounds of meat and have to serve on
+your table 4 pounds and 14 ounces. You could not make any such showing
+if you had cooked the meat on a gas or coal range.
+
+Four pounds and 14 ounces, however, is not all that you have to serve.
+You originally added to your meat 5 pints of water. A little of this
+evaporated or cooked away in the twenty minutes primary cooking on the
+stove. All the rest is retained, for there is absolutely no evaporation
+in a fireless cooker. This water has added to it the nutritive value and
+flavor acquired from the meat. So besides your 4 pounds and 14 ounces of
+meat you have over 4 pints of rich soup stock which has cost you
+absolutely nothing, as it is a by-product of the system of fireless
+cooking.
+
+"But," objects some one, "the meat cooked in such wise will have lost
+all its juice and flavor." On the contrary, there is a distinct gain in
+the matter of flavor in fireless cookery. We absolutely know this to be
+so, for we have had various cuts of meat, especially the cheaper cuts,
+cooked in a fireless cooker and the dishes so prepared have been
+submitted to competent judges; the opinion was unanimous that there was
+a real difference between the flavor of meats so cooked and that of
+corresponding cuts cooked after the usual methods, and that the delicacy
+and richness of flavor lay with those meats cooked by the fireless
+method.
+
+When one understands the principles of cookery this richness of flavor
+of meats cooked by the fireless method is not surprising. Every one
+knows the proverbial deliciousness of French cookery. The special
+peculiarity of the French cuisine is the long, slow simmering of meats
+in closely covered earthen pots called casseroles. The principle is
+essentially that of the fireless cooker, but the casserole not being
+insulated, the French cook is obliged to keep on supplying a sufficient
+degree of heat to keep the casserole warm and its contents simmering.
+
+Examples of fireless cooking with which many persons are familiar by
+experience or hearsay are the foods cooked in primitive ways, whose
+deliciousness is generally ascribed to the "hunger sauce" that
+accompanies outdoor cookery. Among such examples are the burying of the
+saucepan in a hole in the ground, the cooking of food by dropping heated
+stones into the mixture, and the clambake known among the Narragansett
+Indians. In all these cases we have the principle of the fireless
+cooker--_i. e._, closely-covered food slowly cooked at low temperature.
+Indeed, one fireless cooker is constructed directly on the principle
+employed in the New England clambake, and every one knows the
+deliciousness of food so cooked has become proverbial.
+
+By the fireless cooker the cheaper cuts of meat can be cooked so that
+they are delicious, appetizing, tender. There is here a distinct saving
+in money, for by the employment of the fireless method of cooking, the
+cheaper cuts of meat can be made to serve all the purposes of the
+higher-priced pieces. Further, if the meats are stewed, boiled, or
+steamed, you also acquire at no cost whatever as many pints of delicious
+soup stock, less one, as you have pounds of meat.
+
+Let us now recapitulate the advantages of fireless cooking:--
+
+
+A Fireless Cooker Saves Money
+
+1. Because by its use cheaper meats can be made to answer as well as
+higher-priced cuts.
+
+2. Because out of a given quantity of raw material you get, after the
+cooking is done, more actual food than by any other method.
+
+
+A Fireless Cooker Saves Fuel
+
+You have only to burn your gas twenty minutes for a 5-pound piece of
+meat for fireless cooking, whereas by the usual method you would burn
+the gas two to four hours, according to the way you desired the meat
+cooked.
+
+
+A Fireless Cooker Saves Time
+
+Because you have only to watch the meat until it boils. By the usual
+method you must attend to it all the hours it is on cooking.
+
+
+A Fireless Cooker Saves Irritation and Worry
+
+For by this method of cooking the housewife knows that the food cannot
+burn or overcook.
+
+
+A Fireless Cooker Adds to the Intellectual Expansion and the Pleasures
+of the Family
+
+Because it gives the mother time from her kitchen to oversee the
+development of her children, and to share with them and their father
+their pleasures and interests.
+
+
+To the Wage-earning Woman
+
+the fireless cooker is a positive godsend. She can put food into the
+cooker before going to work, and return to find her meal all ready.
+
+
+If the Housewife Lives in the City
+
+and has to serve dinner at night all the preliminary cooking can be done
+at noon, and the meal placed in the fireless cooker till evening.
+
+
+To the Bachelor Girl
+
+who lives by means of a kitchenette, and must do her cooking in what is
+at once parlor, bedroom and kitchen, what a blessing is the absence of
+heat and odors that the fireless cooker assures.
+
+
+In Conclusion
+
+we quote from a bulletin published by the University of Illinois, in
+which a study is made of the methods of roasting and cooking meats. The
+authors found that there was no advantage in cooking meat in a very hot
+oven (385 degrees Fahrenheit), but rather a difficulty to keep it from
+burning; that in an oven which was about 350 degrees Fahrenheit the meat
+cooked better; and that in an Aladdin oven, which kept the meat at 212
+degrees Fahrenheit, it cooked best of all--that is, it was of more
+uniform character all through, more juicy and more highly flavored.
+These findings point to an advantage in fireless cooking, and Miss
+Mitchell asserts that practical experience bears it out. With regard to
+meats cooked in water in the cooker, Miss Mitchell asserts that
+experience has shown that they become well done and are more tender than
+when boiled, showing that the temperatures necessary to reach that
+degree of cooking are obtained even in the center of a large piece of
+meat, without toughening or hardening the outside of the meat, as is
+done when more intense heat is applied.
+
+
+
+
+Recipes
+
+
+The following recipes are for the cheaper cuts of meat exclusively, and
+employ one or another of the preceding methods. Note that in all the
+recipes the two general rules for tender and juicy meat are observed.
+The outside of the meat is first quickly seared over to prevent the
+escape of the juices, and after the first five minutes the heat is
+reduced so as not to harden the albumen. Boiled or fricasseed meats
+should cook slowly. If meat is boiled at a gallop the connective tissue
+is destroyed, the meat falls from the bones in strings, and is hard and
+leathery.
+
+For stews, meat en casserole, or in any fashion where water is used in
+the cooking, select the round (5), either upper or under. For boiling,
+the clod (9) or the round (5) or the extreme lower piece of (3). For
+rolled steak, mock fillet, steak a la Flamande, or beefsteak pie, the
+flank steak (7) is best. For cheap stews use (10). For beef a la mode,
+in a large family use a thick slice of the round (5), for a small family
+the clod (9). For soup, use the shin or leg. For beef tea, mince meat,
+and beef loaf, the neck is best. The chuck (1) is used only for roasting
+or baking, and is good value only for a large family. (2) and (3) are
+the standing ribs and carve to the best advantage. The aitch or pin bone
+(in 3) is a desirable roast for a large family. (3) is the loin, the
+choicest part of the animal. From it come the fillet or tenderloin, the
+sirloin, and the porterhouse steaks. (4) is the rump, from which come
+good steaks for broiling.
+
+
+Beef Cannelon with Tomato Sauce
+
+(One of the nicest and easiest of the cheap dishes)
+
+Use Flank Steak (7)
+
+  1 pound uncooked beef chopped fine
+  1 cupful cold boiled potatoes
+  1 teaspoonful salt
+  1 egg unbeaten
+  1/4 teaspoonful white pepper
+  1/2 cupful Swift's beef extract
+  1 tablespoonful Swift's Premium Oleomargarine
+
+  Mix together beef, potatoes, salt, and pepper, and stir in egg last.
+      Form into a roll 6 inches long. Roll this in a piece of white
+      paper which has been oiled on both sides. Place in a baking-pan
+      and add the beef extract and the oleomargarine. Bake half an
+      hour, basting twice over the paper.
+
+{Footer: Swift's Premium Oleomargarine reduces the cost of good living.}
+
+  To serve beef cannelon, remove the paper, place the roll on the
+      platter, and pour over it
+
+Tomato Sauce
+
+  1 tablespoonful Swift's Premium Oleomargarine
+  1 cupful strained tomatoes
+  1 teaspoonful onion juice
+  1 tablespoonful flour
+  1/4 teaspoonful white pepper
+  1 bay-leaf
+
+  Add onion, bay leaf, salt and pepper to tomatoes. Rub the
+      oleomargarine and flour together and place in inner kettle of
+      oatmeal cooker, set over the fire, add the tomato, and stir until
+      it boils. Then place the kettle over hot water in the lower half
+      of the oatmeal cooker, and cook so for ten minutes, when it is
+      ready to serve.
+
+
+Spanish Minced Beef in Meat Box
+
+(Very pretty and palatable)
+
+Use any of the cheaper cuts.
+
+The Filling
+
+  1 tablespoonful Swift's Premium Oleomargarine
+  1 onion chopped fine
+  6 sweet peppers cut in strips
+  4 tomatoes peeled, cut in halves and seeds squeezed out
+  1/2 teaspoonful salt
+
+  Make the filling first. Put the oleomargarine in upper half of an
+      oatmeal kettle, add onion and peppers, and simmer gently for
+      twenty minutes.
+
+  Then add the tomato halves cut into three or four pieces each and cook
+      twenty minutes longer. Then add salt and pepper and set over hot
+      water in lower half of kettle to keep hot till wanted. Now make
+      the
+
+Meat Box
+
+  2 pounds uncooked beef chopped fine
+  1 egg unbeaten
+  1 teaspoonful salt
+  1/4 teaspoonful pepper
+
+  Work all well together. Form into a box whose sides are about an inch
+      thick. Place this box on a piece of oiled paper in the bottom of
+      a baking-pan and bake in a quick oven for thirty minutes, basting
+      twice with melted oleomargarine.
+
+  To serve, lift box carefully, and place on platter and pour the
+      filling into the center, and send at once to the table.
+
+{Footer: Swift's Premium Oleomargarine is a delicious, wholesome spread
+for bread.}
+
+
+Beef a la Mode
+
+Use Clod (9) or Under Round (5)
+
+  The day before the beef is to be served rub it all over with the
+      following, well mixed together:--
+
+  1/2 teaspoonful ground cloves
+  1 teaspoonful ground ginger
+  1/2 teaspoonful ground allspice
+  1/2 teaspoonful ground cinnamon
+  1/2 teaspoonful white pepper
+
+  Then sprinkle the beef with about two tablespoonfuls vinegar and let
+      stand overnight. Next day put in the bottom of the roasting pan:--
+
+  1 cupful small white button onions (chopped onion will do)
+  1 cupful carrot cut in dice
+  1/2 teaspoonful celery-seed
+  1 bay-leaf
+  4 cupfuls Swift's beef extract or of stock
+  2 tablespoonfuls gelatine that has been soaked in cold water for
+  half an hour
+
+  Lay the meat on the vegetables in the pan, cover closely, and set in
+      an exceedingly hot oven until the meat has browned a little; then
+      reduce the temperature of the oven, and cook very slowly for four
+      hours, basting frequently.
+
+  Serve garnished with the vegetables. Make a brown sauce from the stock
+      left in the pan.
+
+  This is a very good way to prepare meat in warm weather, as the spices
+      enable it to be kept well for over a week. It is excellent served
+      cold with
+
+Creamed Horseradish Sauce
+
+  4 tablespoonfuls grated horseradish with the vinegar drained off
+  1/4 teaspoonful salt
+  6 tablespoonfuls thick cream
+  Yolk of 1 egg
+
+  Add the salt and egg-yolk to the horseradish and mix thoroughly; whip
+      the cream stiff, and fold it in carefully and send at once to
+      table.
+
+{Footer: Have you seen Swift's Premium Oleomargarine? Its appearance is
+appetizing.}
+
+
+Boiled Beef
+
+Use cuts from (1), (8), (9), (11)
+
+  Put the trimmings and suet of the beef into a large kettle and try
+      out the fat.
+
+  Remove the cracklings or scraps and into the hot fat put the meat and
+      turn quickly until it is red on all sides.
+
+  Cover completely with boiling water and boil rapidly for five minutes,
+      then turn down the gas or remove kettle to back of coal range so
+      that the water cannot possibly boil again, and cook fifteen
+      minutes to each pound of meat.
+
+  One hour before it is done add one tablespoonful salt and one-quarter
+      teaspoonful pepper.
+
+  When done garnish with watercress, or boiled cabbage, or vegetables.
+
+  The liquor in which the meat was boiled can be saved for soup, or made
+      into brown sauce to serve with it.
+
+  Left-over boiled beef may be served cold cut in thin slices, or made
+      into croquettes, or into meat and potato roll, or into various
+      warmed-over dishes.
+
+
+Steak en Casserole
+
+Use a Round Steak (5) 1 inch thick
+
+  2 pounds uncooked steak cut in pieces 2 inches square
+  1 cupful small white button onions
+  1 tablespoonful chopped parsley
+  1/2 cupful carrot cut in dice
+  1/2 cupful white turnip cut in dice
+  1/4 teaspoonful celery-seed
+  1 teaspoonful salt
+  1/4 teaspoonful white pepper
+  2 cupfuls Swift's beef extract or of stock boiling hot
+
+  Cover the bottom of the casserole with a layer of the mixed
+      vegetables.
+
+  Put in an iron frying-pan over the fire to heat. When hot, rub over
+      the bottom with a piece of Swift's Premium Oleomargarine. Lay in
+      the pieces of steak and brown quickly on both sides. Remove them
+      from the frying-pan and arrange on the vegetables in the
+      casserole. Cover them with the remaining vegetables. Sprinkle over
+      the celery-seed, salt, and pepper, and then pour the hot stock
+      over all. Cover the dish and bake for one hour in a quick oven.
+
+  Steak en Casserole should be sent to the table in the same dish in
+      which it is cooked. The steak should be brown and tender, the
+      vegetables slightly brown, and the stock nearly all absorbed.
+
+{Footer: Swift's Premium Oleomargarine is U. S. Government Inspected and
+Passed.}
+
+
+Beef Loaf
+
+Use cuts from Chuck (1) or the Round (5)
+
+  4 pounds uncooked meat chopped fine
+  2 cupfuls bread-crumbs
+  2 tablespoonfuls chopped parsley
+  1 level teaspoonful pepper
+  4 eggs unbeaten
+  1 large onion chopped fine
+  2 rounding teaspoonfuls salt
+
+  Mix meat and onion. Add the dry ingredients next. Mix well, then add
+      the eggs. Pack all down hard in a square bread-pan so the loaf
+      will take the form of the pan.
+
+  Bake for two hours in a moderately quick oven, basting every fifteen
+      minutes with hot Swift's Beef Extract or hot stock. When done, set
+      away in the pan until cold.
+
+  To serve, turn out on a platter and cut in thin slices and serve with
+      catsup or with cream horseradish sauce. Recipe for the latter is
+      given under "Beef a la Mode."
+
+
+Little Beef Cakes
+
+Use any of the cheaper cuts
+
+  1 pound uncooked beef chopped fine
+  1 tablespoonful Swift's Premium Oleomargarine
+  1 tablespoonful flour
+  1/2 teaspoonful salt
+  1 tablespoonful grated onion
+  2 cupfuls beef extract or stock
+  1 teaspoonful kitchen bouquet
+  1/4 teaspoonful white pepper
+
+  Shape the meat into little cakes. Put the oleomargarine in a
+      frying-pan, and when hot lay in the cakes and brown quickly on
+      both sides. Then remove the cakes.
+
+  Into the oleomargarine left in the pan put the flour and brown. Then
+      add the stock gradually, stirring all the time so there will be no
+      lumps. When smooth add the seasonings. Then lay in the beef cakes,
+      cover, and cook slowly for five minutes. Serve at once with the
+      sauce poured over them.
+
+{Footer: Have you tried Swift's Premium Oleomargarine? It is worth
+trying.}
+
+
+Curry Balls
+
+Use any of the cheaper cuts
+
+  1 pound uncooked beef chopped fine
+  2 tablespoonfuls Swift's Premium Oleomargarine
+  1 tablespoonful flour
+  1 level teaspoonful salt
+  1 teaspoonful curry-powder
+  1 onion chopped
+  1 cupful strained tomatoes
+  1/4 teaspoonful white pepper
+
+  Make the meat into little balls. Put one tablespoon oleomargarine in
+      frying-pan, and in it cook the onion slowly without browning it
+      until the onion is soft. Then add the curry-powder and meat
+      balls, and shake the pan over a quick fire for ten minutes.
+
+  Put the second tablespoonful oleomargarine in another frying-pan, and
+      when hot add to it the flour. Stir well, then add the salt, pepper
+      and tomato. Let come to a boil and then pour over the meat balls.
+      Cover and cook slowly for five minutes.
+
+  Curry balls are nicest served with boiled rice.
+
+
+Smothered Beef with Corn Pudding
+
+Use any of the cheaper cuts
+
+  2 pounds uncooked beef chopped fine
+  1 level teaspoonful salt
+  2 tablespoonfuls Swift's Premium Oleomargarine
+  1/4 teaspoonful pepper
+
+  This meat should be free from fat. Have ready an iron pan very hot.
+      Put the chopped meat in it and set in a very hot oven for fifteen
+      minutes, stirring it once or twice. Then add the oleomargarine,
+      salt and pepper, and serve at once with
+
+Corn Pudding
+
+  1 can corn
+  1 cupful milk
+  1 level teaspoonful salt
+  1 teaspoonful baking-powder
+  1/4 teaspoonful white pepper
+  3 eggs
+  1-3/4 cupfuls flour
+
+  Mix corn with milk, salt and pepper. Add the yolks, well beaten. Sift
+      the flour with the baking-powder and add it gradually. Lastly,
+      fold in the well-beaten whites of the eggs. Bake in a quick oven
+      for thirty minutes.
+
+{Footer: The high price of butter has no terror for users of Swift's
+Premium Oleomargarine.}
+
+
+Beefsteak Pie
+
+Use the Flank Steak (7) or Round (5)
+
+  2 pounds uncooked meat cut in inch cubes
+  1 cupful flour
+  1 tablespoonful parsley chopped fine
+  1/4 pound suet freed of membrane and chopped fine
+  1 onion chopped fine
+  1 cupful Swift's beef extract or stock boiling hot
+  1 teaspoonful salt
+  1/4 teaspoonful pepper
+
+  Put meat in deep pudding-dish and sprinkle over it parsley, onion,
+      salt and pepper.
+
+  To the suet add the flour, a pinch of salt, and sufficient ice water
+      to moisten, but not to make wet. Knead a little until it can be
+      rolled out in a crust large enough to cover the top of the
+      pudding-dish.
+
+  Pour the boiling stock over the meat. Spread the crust over it and cut
+      a slit in the top. Brush over with milk and bake in a moderate
+      oven one and a quarter hours.
+
+  Serve in same dish with a napkin folded around it.
+
+
+Braised Beef
+
+Use inch thick slice from Under Round (5)
+
+  1/2 cupful onion chopped
+  1/2 cupful carrot cut in dice
+  1/2 cupful turnip cut in dice
+  1/2 cupful celery cut in 1/2-inch lengths
+  1 stem parsley
+  6 peppercorns
+  3 cloves
+  1 bay-leaf
+  1 teaspoonful salt
+  4 cupfuls Swift's beef extract
+
+  Rub the slice of meat with flour. Have ready bacon or pork fat very
+      hot in frying-pan. Lay in the meat and brown quickly on both
+      sides.
+
+  Spread the seasonings and vegetables over the bottom of a baking-pan.
+      Lay the browned meat upon them; add the Swift's beef extract;
+      cover, and bake three hours in very slow oven, basting every
+      fifteen minutes.
+
+  To serve, lay meat in center of the platter. Place vegetables around
+      it. Make a brown sauce with the liquor left in pan and pour over
+      the vegetables.
+
+{Footer: Use Swift's Premium Oleomargarine on your table and for
+cooking.}
+
+
+Brown Beef Stew with Dumplings
+
+Use Bony End Shoulder (10) or Veiny Piece (lower 3)
+
+  2 pounds uncooked beef cut in inch cubes
+  2 tablespoonfuls flour
+  1 teaspoonful kitchen bouquet
+  1 small carrot cut in dice
+  1/4 teaspoonful pepper
+  1 teaspoonful salt
+  2 ounces of suet
+  2 cupfuls Swift's Beef Extract or of stock
+  1 onion
+  1 bay-leaf
+
+  Roll the meat cubes in one tablespoonful of the flour. Put suet in
+      frying-pan and shake over fire until melted. Remove the
+      crackling, put in the meat cubes and turn till they are slightly
+      browned on all sides. Remove the meat.
+
+  Into the fat in the pan stir the second tablespoonful of flour; mix
+      and add gradually the stock, stirring all the while so there will
+      be no lumps. When smooth, return the meat to the pan, add the
+      vegetables and seasonings. Cover the pan, draw to the back of the
+      coal range, or reduce the flame of the gas so that the stew will
+      not boil, and let it simmer for one and one-half hours.
+
+  Ten minutes before serving make the
+
+Dumplings
+
+  2 cupfuls flour
+  1 rounding teaspoonful baking-powder
+  1/2 level teaspoonful salt
+  2/3 cupful milk
+
+  Sift flour, baking-powder, and salt together. Add the milk. Take to
+      fire and drop the mixture by spoonfuls all over the stew. Cover
+      and cook slowly for ten minutes without once removing the cover.
+
+  To serve, lift the dumplings carefully and lay around the edge of the
+      platter; place stew in the center, and over it pour the sauce.
+
+{Footer: Wherever butter is specified in a recipe use a slightly smaller
+quantity of Swift's Premium Oleomargarine, it costs less and is just as
+good.}
+
+
+Timetable for Baking
+
+  Beans (if prepared by soaking and boiling), 3 to 4 hrs.
+  Beef sirloin or rib, rare, weight 5 pounds, 1 hr. 5 min.
+  Beef sirloin or rib, well done, weight 5 pounds, 1 hr. 40 min.
+  Beef rump, rare, weight 10 pounds, 1 hr. 35 min.
+  Biscuit raised, 12 to 20 min.
+  Biscuits, baking-powder, 12 to 15 min.
+  Bread, white loaf, 45 to 60 min.
+  Bread, graham loaf, 35 to 45 min.
+  Cake, layer, 15 to 25 min.
+  Cake, loaf, 40 to 60 min.
+  Cake, sponge, 45 to 60 min.
+  Chicken, 3 to 4 pounds, 1-1/2 to 2 hrs.
+  Cookies, 6 to 10 min.
+  Custard (baked in cups), 20 to 25 min.
+  Duck, domestic, 1 to 1-1/2 hrs.
+  Duck, wild, 20 to 30 min.
+  Fish, thick, 3 to 4 pounds, 45 to 60 min.
+  Fish, small, 20 to 30 min.
+  Gingerbread, 25 to 35 min.
+  Lamb leg, well done, 1-1/2 to 2 hrs.
+  Mutton, 1-1/2 to 2 hrs.
+  Pork, well done, 4 pounds, 2 hrs.
+  Potatoes, 35 to 50 min.
+  Puddings, rice, bread, 45 to 60 min.
+  Veal leg, well done, per pound, 20 min.
+
+
+Timetable for Boiling
+
+  Asparagus, 20 to 30 min.
+  Beans, shell, 1 to 1-1/2 hrs.
+  Beans, string, 45 to 60 min.
+  Beets, young, 45 to 60 min.
+  Beets, old, 3 to 4 hrs.
+  Brown bread, steamed, 3 hrs.
+  Cabbage, 35 to 60 min.
+  Carrots, 1 hr.
+  Cauliflower, 20 to 30 min.
+  Chickens, young, 3 to 4 pounds, 1 to 1-1/4 hrs.
+  Corn, green, 15 min.
+  Corned Beef, gentle simmering, 3 to 4 hrs.
+  Eggs, soft cooked (in water which does not boil), 4 to 6 min.
+  Eggs, hard cooked (in water which does not boil), 35 to 45 min.
+  Ham, weight 12 to 14 pounds, 4 to 5 hrs.
+  Onions, 45 to 60 min.
+  Rice in fast boiling water, 20 min.
+  Smoked tongue, 4 hrs.
+
+
+Timetable for Frying
+
+  Bacon, 3 to 5 min.
+  Fritters or doughnuts, 3 to 5 min.
+  Croquettes, 3 to 5 min.
+  Breaded chops, 10 to 20 min.
+  Smelts, 3 to 5 min.
+  Small fish, 1 to 4 min.
+
+
+
+
+Index
+
+
+                                                         PAGE
+
+  Baking-Day Helps,                                         7
+
+  Beef a la Mode,                                          24
+
+  Beef Cannelon,                                           22
+
+  Beef Loaf,                                               26
+
+  Beefsteak Pie,                                           28
+
+  Boiled Beef,                                             25
+
+  Braised Beef,                                            28
+
+  Brown Beef Stew,                                         29
+
+  Butter Scotch,                                            6
+
+  Cookies,                                                  6
+
+  Cornbread,                                                4
+
+  Corn Pudding,                                            27
+
+  Cream Horseradish Sauce,                                 24
+
+  Curry Balls,                                             27
+
+  Dumplings,                                               29
+
+  English Walnut Pudding,                                   5
+
+  Fireless Cooker, The Practical Value and Use of,      15-21
+
+  Ginger Bread,                                             6
+
+  House-Cleaning Hints,                                     9
+
+  House-Plant Suggestions,                                 11
+
+  How to Use the Cheaper Cuts of Meat,                  12-14
+
+  Illustration showing Standard Cuts of Beef,              14
+
+  Laundry Helps,                                           10
+
+  Lemon Pie,                                                4
+
+  Little Beef Cakes,                                       26
+
+  Loaf Fig Cake,                                            3
+
+  Oatmeal Crackers,                                         5
+
+  Oleomargarine, Swift's Premium,                  Foot Notes
+
+  Oleomargarine, The Truth About,                           2
+
+  Penoche,                                                  5
+
+  Renovating Suggestions,                                   8
+
+  Recipes,                                         3-6, 22-29
+
+  Smothered Beef with Corn Pudding,                        27
+
+  Spanish Minced Beef,                                     23
+
+  Steak en Casserole,                                      25
+
+  Sugar Cookies,                                            4
+
+  Timetables (Baking, Boiling, Frying),                    30
+
+  Tomato Sauce,                                            23
+
+  Truth about Oleomargarine,                                2
+
+
+
+
+  [Illustration]
+
+  THE SHIRLEY PRESS
+  CHICAGO
+
+
+
+
+Transcriber's Note:
+
+
+Both "to-day" and "today" appear in the original text. This has not been
+changed.
+
+In the plain-text versions of this book, bolding and italics on page
+footers (shown as {Footer: text}) have not been represented.
+
+The following corrections have been made to the text:
+
+p. 11: "dopping" to "dropping" (dropping their buds)
+
+p. 21: "Fahrenheat" to "Fahrenheit" (at 212 degrees Fahrenheit)
+
+p. 29: missing close bracket added (Bony End Shoulder (10) or Veiny
+Piece)
+
+
+
+***END OF THE PROJECT GUTENBERG EBOOK THE KITCHEN ENCYCLOPEDIA***
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