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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. 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