initial commit of ebook 33748HEADmain

1 files changed, 1951 insertions, 0 deletions

diff --git a/33748-8.txt b/33748-8.txt
new file mode 100644
index 0000000..faf5535
--- /dev/null
+++ b/33748-8.txt
@@ -0,0 +1,1951 @@
+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***
+
+
+******* This file should be named 33748-8.txt or 33748-8.zip *******
+
+
+This and all associated files of various formats will be found in:
+http://www.gutenberg.org/dirs/3/3/7/4/33748
+
+
+
+Updated editions will replace the previous one--the old editions
+will be renamed.
+
+Creating the works from public domain print editions means that no
+one owns a United States copyright in these works, so the Foundation
+(and you!) can copy and distribute it in the United States without
+permission and without paying copyright royalties.  Special rules,
+set forth in the General Terms of Use part of this license, apply to
+copying and distributing Project Gutenberg-tm electronic works to
+protect the PROJECT GUTENBERG-tm concept and trademark.  Project
+Gutenberg is a registered trademark, and may not be used if you
+charge for the eBooks, unless you receive specific permission.  If you
+do not charge anything for copies of this eBook, complying with the
+rules is very easy.  You may use this eBook for nearly any purpose
+such as creation of derivative works, reports, performances and
+research.  They may be modified and printed and given away--you may do
+practically ANYTHING with public domain eBooks.  Redistribution is
+subject to the trademark license, especially commercial
+redistribution.
+
+
+
+*** START: FULL LICENSE ***
+
+THE FULL PROJECT GUTENBERG LICENSE
+PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK
+
+To protect the Project Gutenberg-tm mission of promoting the free
+distribution of electronic works, by using or distributing this work
+(or any other work associated in any way with the phrase "Project
+Gutenberg"), you agree to comply with all the terms of the Full Project
+Gutenberg-tm License (available with this file or online at
+http://www.gutenberg.org/license).
+
+
+Section 1.  General Terms of Use and Redistributing Project Gutenberg-tm
+electronic works
+
+1.A.  By reading or using any part of this Project Gutenberg-tm
+electronic work, you indicate that you have read, understand, agree to
+and accept all the terms of this license and intellectual property
+(trademark/copyright) agreement.  If you do not agree to abide by all
+the terms of this agreement, you must cease using and return or destroy
+all copies of Project Gutenberg-tm electronic works in your possession.
+If you paid a fee for obtaining a copy of or access to a Project
+Gutenberg-tm electronic work and you do not agree to be bound by the
+terms of this agreement, you may obtain a refund from the person or
+entity to whom you paid the fee as set forth in paragraph 1.E.8.
+
+1.B.  "Project Gutenberg" is a registered trademark.  It may only be
+used on or associated in any way with an electronic work by people who
+agree to be bound by the terms of this agreement.  There are a few
+things that you can do with most Project Gutenberg-tm electronic works
+even without complying with the full terms of this agreement.  See
+paragraph 1.C below.  There are a lot of things you can do with Project
+Gutenberg-tm electronic works if you follow the terms of this agreement
+and help preserve free future access to Project Gutenberg-tm electronic
+works.  See paragraph 1.E below.
+
+1.C.  The Project Gutenberg Literary Archive Foundation ("the Foundation"
+or PGLAF), owns a compilation copyright in the collection of Project
+Gutenberg-tm electronic works.  Nearly all the individual works in the
+collection are in the public domain in the United States.  If an
+individual work is in the public domain in the United States and you are
+located in the United States, we do not claim a right to prevent you from
+copying, distributing, performing, displaying or creating derivative
+works based on the work as long as all references to Project Gutenberg
+are removed.  Of course, we hope that you will support the Project
+Gutenberg-tm mission of promoting free access to electronic works by
+freely sharing Project Gutenberg-tm works in compliance with the terms of
+this agreement for keeping the Project Gutenberg-tm name associated with
+the work.  You can easily comply with the terms of this agreement by
+keeping this work in the same format with its attached full Project
+Gutenberg-tm License when you share it without charge with others.
+
+1.D.  The copyright laws of the place where you are located also govern
+what you can do with this work.  Copyright laws in most countries are in
+a constant state of change.  If you are outside the United States, check
+the laws of your country in addition to the terms of this agreement
+before downloading, copying, displaying, performing, distributing or
+creating derivative works based on this work or any other Project
+Gutenberg-tm work.  The Foundation makes no representations concerning
+the copyright status of any work in any country outside the United
+States.
+
+1.E.  Unless you have removed all references to Project Gutenberg:
+
+1.E.1.  The following sentence, with active links to, or other immediate
+access to, the full Project Gutenberg-tm License must appear prominently
+whenever any copy of a Project Gutenberg-tm work (any work on which the
+phrase "Project Gutenberg" appears, or with which the phrase "Project
+Gutenberg" is associated) is accessed, displayed, performed, viewed,
+copied or distributed:
+
+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
+
+1.E.2.  If an individual Project Gutenberg-tm electronic work is derived
+from the public domain (does not contain a notice indicating that it is
+posted with permission of the copyright holder), the work can be copied
+and distributed to anyone in the United States without paying any fees
+or charges.  If you are redistributing or providing access to a work
+with the phrase "Project Gutenberg" associated with or appearing on the
+work, you must comply either with the requirements of paragraphs 1.E.1
+through 1.E.7 or obtain permission for the use of the work and the
+Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or
+1.E.9.
+
+1.E.3.  If an individual Project Gutenberg-tm electronic work is posted
+with the permission of the copyright holder, your use and distribution
+must comply with both paragraphs 1.E.1 through 1.E.7 and any additional
+terms imposed by the copyright holder.  Additional terms will be linked
+to the Project Gutenberg-tm License for all works posted with the
+permission of the copyright holder found at the beginning of this work.
+
+1.E.4.  Do not unlink or detach or remove the full Project Gutenberg-tm
+License terms from this work, or any files containing a part of this
+work or any other work associated with Project Gutenberg-tm.
+
+1.E.5.  Do not copy, display, perform, distribute or redistribute this
+electronic work, or any part of this electronic work, without
+prominently displaying the sentence set forth in paragraph 1.E.1 with
+active links or immediate access to the full terms of the Project
+Gutenberg-tm License.
+
+1.E.6.  You may convert to and distribute this work in any binary,
+compressed, marked up, nonproprietary or proprietary form, including any
+word processing or hypertext form.  However, if you provide access to or
+distribute copies of a Project Gutenberg-tm work in a format other than
+"Plain Vanilla ASCII" or other format used in the official version
+posted on the official Project Gutenberg-tm web site (www.gutenberg.org),
+you must, at no additional cost, fee or expense to the user, provide a
+copy, a means of exporting a copy, or a means of obtaining a copy upon
+request, of the work in its original "Plain Vanilla ASCII" or other
+form.  Any alternate format must include the full Project Gutenberg-tm
+License as specified in paragraph 1.E.1.
+
+1.E.7.  Do not charge a fee for access to, viewing, displaying,
+performing, copying or distributing any Project Gutenberg-tm works
+unless you comply with paragraph 1.E.8 or 1.E.9.
+
+1.E.8.  You may charge a reasonable fee for copies of or providing
+access to or distributing Project Gutenberg-tm electronic works provided
+that
+
+- You pay a royalty fee of 20% of the gross profits you derive from
+     the use of Project Gutenberg-tm works calculated using the method
+     you already use to calculate your applicable taxes.  The fee is
+     owed to the owner of the Project Gutenberg-tm trademark, but he
+     has agreed to donate royalties under this paragraph to the
+     Project Gutenberg Literary Archive Foundation.  Royalty payments
+     must be paid within 60 days following each date on which you
+     prepare (or are legally required to prepare) your periodic tax
+     returns.  Royalty payments should be clearly marked as such and
+     sent to the Project Gutenberg Literary Archive Foundation at the
+     address specified in Section 4, "Information about donations to
+     the Project Gutenberg Literary Archive Foundation."
+
+- You provide a full refund of any money paid by a user who notifies
+     you in writing (or by e-mail) within 30 days of receipt that s/he
+     does not agree to the terms of the full Project Gutenberg-tm
+     License.  You must require such a user to return or
+     destroy all copies of the works possessed in a physical medium
+     and discontinue all use of and all access to other copies of
+     Project Gutenberg-tm works.
+
+- You provide, in accordance with paragraph 1.F.3, a full refund of any
+     money paid for a work or a replacement copy, if a defect in the
+     electronic work is discovered and reported to you within 90 days
+     of receipt of the work.
+
+- You comply with all other terms of this agreement for free
+     distribution of Project Gutenberg-tm works.
+
+1.E.9.  If you wish to charge a fee or distribute a Project Gutenberg-tm
+electronic work or group of works on different terms than are set
+forth in this agreement, you must obtain permission in writing from
+both the Project Gutenberg Literary Archive Foundation and Michael
+Hart, the owner of the Project Gutenberg-tm trademark.  Contact the
+Foundation as set forth in Section 3 below.
+
+1.F.
+
+1.F.1.  Project Gutenberg volunteers and employees expend considerable
+effort to identify, do copyright research on, transcribe and proofread
+public domain works in creating the Project Gutenberg-tm
+collection.  Despite these efforts, Project Gutenberg-tm electronic
+works, and the medium on which they may be stored, may contain
+"Defects," such as, but not limited to, incomplete, inaccurate or
+corrupt data, transcription errors, a copyright or other intellectual
+property infringement, a defective or damaged disk or other medium, a
+computer virus, or computer codes that damage or cannot be read by
+your equipment.
+
+1.F.2.  LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right
+of Replacement or Refund" described in paragraph 1.F.3, the Project
+Gutenberg Literary Archive Foundation, the owner of the Project
+Gutenberg-tm trademark, and any other party distributing a Project
+Gutenberg-tm electronic work under this agreement, disclaim all
+liability to you for damages, costs and expenses, including legal
+fees.  YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT
+LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE
+PROVIDED IN PARAGRAPH 1.F.3.  YOU AGREE THAT THE FOUNDATION, THE
+TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE
+LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR
+INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH
+DAMAGE.
+
+1.F.3.  LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a
+defect in this electronic work within 90 days of receiving it, you can
+receive a refund of the money (if any) you paid for it by sending a
+written explanation to the person you received the work from.  If you
+received the work on a physical medium, you must return the medium with
+your written explanation.  The person or entity that provided you with
+the defective work may elect to provide a replacement copy in lieu of a
+refund.  If you received the work electronically, the person or entity
+providing it to you may choose to give you a second opportunity to
+receive the work electronically in lieu of a refund.  If the second copy
+is also defective, you may demand a refund in writing without further
+opportunities to fix the problem.
+
+1.F.4.  Except for the limited right of replacement or refund set forth
+in paragraph 1.F.3, this work is provided to you 'AS-IS', WITH NO OTHER
+WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO
+WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE.
+
+1.F.5.  Some states do not allow disclaimers of certain implied
+warranties or the exclusion or limitation of certain types of damages.
+If any disclaimer or limitation set forth in this agreement violates the
+law of the state applicable to this agreement, the agreement shall be
+interpreted to make the maximum disclaimer or limitation permitted by
+the applicable state law.  The invalidity or unenforceability of any
+provision of this agreement shall not void the remaining provisions.
+
+1.F.6.  INDEMNITY - You agree to indemnify and hold the Foundation, the
+trademark owner, any agent or employee of the Foundation, anyone
+providing copies of Project Gutenberg-tm electronic works in accordance
+with this agreement, and any volunteers associated with the production,
+promotion and distribution of Project Gutenberg-tm electronic works,
+harmless from all liability, costs and expenses, including legal fees,
+that arise directly or indirectly from any of the following which you do
+or cause to occur: (a) distribution of this or any Project Gutenberg-tm
+work, (b) alteration, modification, or additions or deletions to any
+Project Gutenberg-tm work, and (c) any Defect you cause.
+
+
+Section  2.  Information about the Mission of Project Gutenberg-tm
+
+Project Gutenberg-tm is synonymous with the free distribution of
+electronic works in formats readable by the widest variety of computers
+including obsolete, old, middle-aged and new computers.  It exists
+because of the efforts of hundreds of volunteers and donations from
+people in all walks of life.
+
+Volunteers and financial support to provide volunteers with the
+assistance they need are critical to reaching Project Gutenberg-tm's
+goals and ensuring that the Project Gutenberg-tm collection will
+remain freely available for generations to come.  In 2001, the Project
+Gutenberg Literary Archive Foundation was created to provide a secure
+and permanent future for Project Gutenberg-tm and future generations.
+To learn more about the Project Gutenberg Literary Archive Foundation
+and how your efforts and donations can help, see Sections 3 and 4
+and the Foundation web page at http://www.gutenberg.org/fundraising/pglaf.
+
+
+Section 3.  Information about the Project Gutenberg Literary Archive
+Foundation
+
+The Project Gutenberg Literary Archive Foundation is a non profit
+501(c)(3) educational corporation organized under the laws of the
+state of Mississippi and granted tax exempt status by the Internal
+Revenue Service.  The Foundation's EIN or federal tax identification
+number is 64-6221541.  Contributions to the Project Gutenberg
+Literary Archive Foundation are tax deductible to the full extent
+permitted by U.S. federal laws and your state's laws.
+
+The Foundation's principal office is located at 4557 Melan Dr. S.
+Fairbanks, AK, 99712., but its volunteers and employees are scattered
+throughout numerous locations.  Its business office is located at
+809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email
+business@pglaf.org.  Email contact links and up to date contact
+information can be found at the Foundation's web site and official
+page at http://www.gutenberg.org/about/contact
+
+For additional contact information:
+     Dr. Gregory B. Newby
+     Chief Executive and Director
+     gbnewby@pglaf.org
+
+Section 4.  Information about Donations to the Project Gutenberg
+Literary Archive Foundation
+
+Project Gutenberg-tm depends upon and cannot survive without wide
+spread public support and donations to carry out its mission of
+increasing the number of public domain and licensed works that can be
+freely distributed in machine readable form accessible by the widest
+array of equipment including outdated equipment.  Many small donations
+($1 to $5,000) are particularly important to maintaining tax exempt
+status with the IRS.
+
+The Foundation is committed to complying with the laws regulating
+charities and charitable donations in all 50 states of the United
+States.  Compliance requirements are not uniform and it takes a
+considerable effort, much paperwork and many fees to meet and keep up
+with these requirements.  We do not solicit donations in locations
+where we have not received written confirmation of compliance.  To
+SEND DONATIONS or determine the status of compliance for any
+particular state visit http://www.gutenberg.org/fundraising/donate
+
+While we cannot and do not solicit contributions from states where we
+have not met the solicitation requirements, we know of no prohibition
+against accepting unsolicited donations from donors in such states who
+approach us with offers to donate.
+
+International donations are gratefully accepted, but we cannot make
+any statements concerning tax treatment of donations received from
+outside the United States.  U.S. laws alone swamp our small staff.
+
+Please check the Project Gutenberg Web pages for current donation
+methods and addresses.  Donations are accepted in a number of other
+ways including checks, online payments and credit card donations.
+To donate, please visit:
+http://www.gutenberg.org/fundraising/donate
+
+
+Section 5.  General Information About Project Gutenberg-tm electronic
+works.
+
+Professor Michael S. Hart is the originator of the Project Gutenberg-tm
+concept of a library of electronic works that could be freely shared
+with anyone.  For thirty years, he produced and distributed Project
+Gutenberg-tm eBooks with only a loose network of volunteer support.
+
+Project Gutenberg-tm eBooks are often created from several printed
+editions, all of which are confirmed as Public Domain in the U.S.
+unless a copyright notice is included.  Thus, we do not necessarily
+keep eBooks in compliance with any particular paper edition.
+
+Most people start at our Web site which has the main PG search facility:
+
+     http://www.gutenberg.org
+
+This Web site includes information about Project Gutenberg-tm,
+including how to make donations to the Project Gutenberg Literary
+Archive Foundation, how to help produce our new eBooks, and how to
+subscribe to our email newsletter to hear about new eBooks.
+