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diff --git a/33748-h/33748-h.htm b/33748-h/33748-h.htm new file mode 100644 index 0000000..2daeba0 --- /dev/null +++ b/33748-h/33748-h.htm @@ -0,0 +1,2154 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> +<html xmlns="http://www.w3.org/1999/xhtml"> +<head> +<meta http-equiv="Content-Type" content="text/html; charset=utf-8" /> +<title>The Project Gutenberg eBook of The Kitchen Encyclopedia, by Anonymous</title> + <style type="text/css"> + +body { +margin-left:15%; +margin-right:15%; +} + +h1,h2,h3,h4 { +clear:both; +text-align:center; +} + +h3 { +padding-top:2em; +} + +h2#note { +font-size:110%; +padding-top:1em; +} + +h1,h2,p.pad-t { +padding-top:2.5em; +} + +p { +margin-bottom:.75em; +margin-top:.75em; +text-align:justify; +text-indent:2em; +} + +table { +margin-left:auto; +margin-right:auto; +} + +ul { +list-style-type:none; +margin-left:2em; +padding-left:2em; +} + +ol { +margin-left:12em; +} + +p.pad-tb { +padding:2.5em 0; +} + +p.hang { +margin-left:2.5em; +padding-left:2.5em; +text-indent:-2em; +} + +p.footer { +border-top:1px solid #000; +font-size:85%; +margin:auto; +max-width:45em; +padding:0.5em; +} + +div#tn { +background-color:#CFC; +border:solid #38610B 1px; +font-size:80%; +margin:10%; +padding:1em; +} + +div.figcenter { +margin:auto; +text-align:center; +} + +span.pagenum { +color:gray; +font-size:small; +font-style:normal; +font-weight:400; +left:87%; +position:absolute; +text-align:left; +text-indent:0; +white-space:nowrap; +} + +.xsm { +font-size:80%; +} + +.sm { +font-size:90%; +} + +.med { +font-size:110%; +} + +.lg { +font-size:120%; +} + +.xlg { +font-size:125%; +} + +.center { +text-align:center; +text-indent:0; +} + +.u { +text-decoration:underline; +} + + hr.full { width: 100%; + margin-top: 3em; + margin-bottom: 0em; + margin-left: auto; + margin-right: auto; + height: 4px; + border-width: 4px 0 0 0; /* remove all borders except the top one */ + border-style: solid; + border-color: #000000; + clear: both; } + pre {font-size: 85%;} +</style> +</head> +<body> +<h1>The Project Gutenberg eBook, The Kitchen Encyclopedia, by Anonymous</h1> +<pre> +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at <a href = "http://www.gutenberg.org">www.gutenberg.org</a></pre> +<p>Title: The Kitchen Encyclopedia</p> +<p> Twelfth Edition (Swift & Company)</p> +<p>Author: Anonymous</p> +<p>Release Date: September 17, 2010 [eBook #33748]</p> +<p>Language: English</p> +<p>Character set encoding: UTF-8</p> +<p>***START OF THE PROJECT GUTENBERG EBOOK THE KITCHEN ENCYCLOPEDIA***</p> +<p> </p> +<h3>E-text prepared by Tor Martin Kristiansen, Fox in the Stars, S. D.,<br /> and the Project Gutenberg Online Distributed Proofreading Team<br /> (http://www.pgdp.net)</h3><p> </p> +<hr class="full" /> +<p> </p> + +<div class="figcenter" style="width: 328px;"> +<img src="images/cover.jpg" width="328" height="600" alt="Front Cover" +title="The Kitchen Encyclopedia, Swift & Company." /> +</div> + +<h1>The Kitchen<br /> +<span class="u">Encyclopedia</span></h1> + +<p class="center pad-t med">You will find many helpful<br /> +suggestions in this book; all<br /> +of them are tried and practical</p> + +<p class="center pad-tb lg">Twelfth Edition</p> +<p> </p> +<p> </p> +<p> </p> + +<p class="center pad-tb"><span class="xlg">Swift & Company, U. S. A.</span><br /><br /> +<span class="sm">Copyright, 1911, by Swift & Company</span></p> + +<p class="center footer"><b><i>Keep this book in your kitchen for ready reference</i></b></p> + +<h2><span class='pagenum'><a name="Page_2" id="Page_2">[Page Two]</a></span> +The Truth about Oleomargarine</h2> + +<p>Swift's Premium Oleomargarine is a sweet, pure, clean, food +product made from rich cream and edible fats. It contains <em>every +element of nutrition</em> found in the best creamery butter.</p> + +<p>The process of manufacture is primitive in its simplicity, but +modern in its cleanliness and purity.</p> + +<p>The butter fat in Swift's Premium Oleomargarine is microscopically +and chemically <em>the same</em> as in the best butter; the only +difference is <em>in the way</em> it is secured from the cow.</p> + +<p>Butter fat in butter is all obtained by churning. In Swift's +Premium Oleomargarine from ⅓ to ½ is obtained in that way, +the remainder is pressed from the choicest fat of Government inspected +animals. This pressed fat is called "Oleo" hence the +name "Oleomargarine."</p> + +<p>Rich cream, fancy creamery butter, 'oleo' 'neutral,' vegetable +oil and dairy salt are the <em>only</em> ingredients of Premium Oleomargarine. +'Neutral' is pressed from leaf fat. It is odorless and +tasteless.</p> + +<p>There is <em>no coloring matter</em> added to Premium Oleomargarine, +yet it is a tempting rich cream color.</p> + +<p>Each week day during the year 1911 there has been an +average of more than 400 visitors through our Chicago Oleomargarine +Factory.</p> + +<p>In addition to this daily inspection by the visiting public our +factories are in complete charge of Government Inspectors.</p> + +<p>These men test the quality and character of materials, they +see that the contents of every tierce of 'oleo' and 'neutral' received +from the Refinery is from animals that have passed the rigid Government +inspection. They see that everything about the factories +is kept absolutely clean and sanitary.</p> + +<p>Read what a Government expert said about Oleomargarine:</p> + +<p>The late Prof. W. O. Atwater, director of the United States +Government Agricultural Experiment Station at Washington:</p> + +<p>"It contains essentially the same ingredients as natural butter +from cow's milk. It is perfectly wholesome and healthy and has +a high nutritious value."</p> + +<p>Order a carton of Swift's Premium Oleomargarine today +to try it. You will find that it is a delicious, wholesome food +product that you can use in your home and effect a great saving, +still maintaining your standard of good living.</p> + +<p>We particularly invite you to visit our factories and see for +yourself the cleanliness surrounding this interesting industry.</p> + +<p class="footer"><b><i>Did you know that Swift's Premium Oleomargarine contains +essentially the same ingredients as natural butter from cows milk?</i></b></p> + +<h2><span class='pagenum'><a name="Page_3" id="Page_3">[Page Three]</a></span> +Recipes</h2> + +<p class="hang">You can make exactly as good cakes, pies, cookies, and candies +by substituting for the butter named in your recipes ¾ the +quantity of Swift's Premium Oleomargarine. On this and +the following pages are a few recipes in which this substitution +has been made. Try them. You will find them good and +more economical than when made with butter.</p> + +<p class="hang">You may have some favorite recipes that are too expensive on account +of the large amount of butter required. You can +reduce their cost by using Swift's Premium Oleomargarine.</p> + +<h3>Loaf Fig Cake</h3> + +<h4>Light Part</h4> + +<ul> +<li>½ cupful Swift's Premium Oleomargarine</li> +<li>½ cupful sweet milk</li> +<li>1½ teaspoonfuls baking-powder</li> +<li>1 cupful sugar</li> +<li>1½ cupfuls flour</li> +<li>1 teaspoonful vanilla</li> +<li>Whites of 4 eggs</li> +</ul> + +<p class="hang">Cream the oleomargarine and sugar. Add the milk, with which +the vanilla has been mixed. Sift the baking-powder with the +flour and add gradually. Add the whites, well beaten, last.</p> + +<h4>Dark Part</h4> + +<ul> +<li>½ cupful Swift's Premium Oleomargarine</li> +<li>¾ cupful milk</li> +<li>1½ teaspoonfuls baking-powder</li> +<li>Yolks of 4 eggs</li> +<li>½ pound of raisins</li> +<li>1½ cupfuls sugar</li> +<li>3 cupfuls flour</li> +<li>1 dessertspoonful each of cinnamon, cloves, allspice, and nutmeg</li> +<li>1 pound of figs</li> +</ul> + +<p class="hang">Cream the oleomargarine and sugar. Add the egg-yolks, well +beaten, then the milk. Sift the baking-powder and spices with +the flour and add gradually. The raisins should be seeded +and dredged with flour, and the figs should be cut in small +pieces and dredged with flour and added to the batter the +last thing. Put in the pan alternate layers of each part and +bake in a loaf.</p> + +<p class="footer"><b><i>The Italian uses olive oil; the Swiss, butter from goat's milk; and +the thrifty American housewife, Swift's Premium Oleomargarine.</i></b></p> + +<h3><span class='pagenum'><a name="Page_4" id="Page_4">[Page Four]</a></span> +Sugar Cookies</h3> + +<ul> +<li>1 cupful Swift's Premium Oleomargarine</li> +<li>1 cupful sour milk</li> +<li>1 teaspoonful soda</li> +<li>2 cupfuls sugar</li> +<li>3 eggs, well beaten</li> +<li>Flavoring to taste</li> +<li>Flour enough to roll out thin</li> +</ul> + +<p class="hang">Cream the oleomargarine and sugar. Add the eggs, whites and +yolks beaten together. Dissolve the soda in the sour milk. +Add this and then the flour. Roll out thin. Just before cutting +out the cookies sift granulated sugar on top and roll it in +slightly, then cut out cookies with cookie-cutter and bake in +a moderate oven.</p> + +<h3>Lemon Pie</h3> + +<ul> +<li>1 cupful sugar</li> +<li>2 tablespoonfuls flour</li> +<li>Yolks of three eggs</li> +<li>1 cupful water</li> +<li>Juice and grated rind of 1 lemon</li> +<li>A lump of Swift's Premium Oleomargarine the size of an egg</li> +</ul> + +<p class="hang">Put all together in an oatmeal cooker and cook over hot water +until thick. Take from the fire and cool a little. Line a +deep pie-plate with crust, pour in the lemon mixture, and +bake in a moderate oven until the crust is done. Remove +from the oven and have ready the whites of the three eggs, +beaten up stiff, with three level tablespoonfuls of powdered +sugar; spread this meringue smoothly over the pie, return to +the oven, and bake a light brown.</p> + +<h3>Cornbread</h3> + +<ul> +<li>¼ cupful Swift's Premium Oleomargarine</li> +<li>1 cupful sweet milk</li> +<li>1 cupful cornmeal</li> +<li>¼ cupful sugar</li> +<li>1 cupful flour</li> +<li>2 teaspoonfuls baking-powder</li> +<li>2 eggs</li> +</ul> + +<p class="hang">Sift together meal, flour, baking-powder, and sugar. To this +add in order the milk, the egg-yolks well beaten, the oleomargarine +melted and lastly the well-beaten whites of the eggs. +Bake in a hot oven for thirty to thirty-five minutes. This is +particularly delicious if just before it is done half a cupful of +cream is poured over the top.</p> + +<p class="footer"><b><i>Have you tasted Swift's Premium Oleomargarine?</i></b></p> + +<h3><span class='pagenum'><a name="Page_5" id="Page_5">[Page Five]</a></span> +Oatmeal Crackers</h3> + +<ul> +<li>¾ cupful Swift's Premium Oleomargarine</li> +<li>2 cupfuls rolled oats</li> +<li>½ cupful milk</li> +<li>½ teaspoonful soda</li> +<li>1½ cupfuls raisins chopped fine</li> +<li>2 cupfuls flour</li> +<li>1 cupful sugar</li> +<li>1 teaspoonful cinnamon</li> +<li>3 eggs</li> +<li>A pinch of salt</li> +</ul> + +<p class="hang">Cream oleomargarine and sugar. Add egg-yolks well beaten. +Dissolve soda in milk and add next. Mix oats, flour, salt, +and cinnamon together well and add. Add the raisins last. +Beat well and drop with a spoon on to buttered tins and +bake in moderate oven.</p> + +<h3>English Walnut Pudding</h3> + +<ul> +<li>½ cupful Swift's Premium Oleomargarine</li> +<li>1 egg</li> +<li>1 cupful boiling water</li> +<li>1 teaspoonful cinnamon</li> +<li>½ cupful walnuts</li> +<li>1 cupful molasses</li> +<li>1 teaspoonful soda</li> +<li>3 cupfuls flour</li> +<li>½ teaspoonful cloves</li> +<li>½ cupful raisins</li> +</ul> + +<p class="hang">Beat the egg white and yolk together and add it to the molasses. +Dissolve the soda in the boiling water and add that +next. Mix flour, cinnamon, and cloves together and add +gradually. Add the butterine melted. Lastly add the +raisins. Steam two and a half hours. Serve warm with +sauce made of one cupful Swift's Premium Oleomargarine +stirred until smooth with one cupful powdered sugar. Add +one egg, flavor to taste, and beat until smooth.</p> + +<h3>Penoche</h3> + +<ul> +<li>¼ cupful Swift's Premium Oleomargarine</li> +<li>1½ cupfuls rich milk</li> +<li>3 cupfuls light-brown sugar</li> +<li>1 cupful chopped walnuts</li> +</ul> + +<p class="hang">Stir together the oleomargarine, milk, and sugar, and cook until it +can be picked up when dropped in cold water. Beat until +it thickens and add the walnuts slightly salted. Pour in +buttered tins and cut in squares.</p> + +<p class="footer"><b><i>Ask your grocer for a carton of Swift's Premium Oleomargarine.</i></b></p> + +<h3><span class='pagenum'><a name="Page_6" id="Page_6">[Page Six]</a></span> +Butter Scotch</h3> + +<ul> +<li>¾ cupful Swift's Premium Oleomargarine</li> +<li>1 cupful molasses</li> +<li>2 cupfuls sugar</li> +<li>⅓ cupful vinegar</li> +</ul> + +<p class="hang">Put all together and cook, stirring all the time. Cook until +brittle when dropped in cold water. Pour into buttered +tins and mark for breaking before it is cold.</p> + +<h3>Ginger Bread</h3> + +<ul> +<li>½ cupful Swift's Premium Oleomargarine</li> +<li>1 cupful molasses</li> +<li>1 teaspoonful ginger</li> +<li>1 teaspoonful cloves</li> +<li>1 teaspoonful cinnamon</li> +<li>⅛ teaspoonful nutmeg</li> +<li>1 egg, beaten light</li> +<li>½ cupful sugar</li> +<li>1 cupful sour milk</li> +<li>1 teaspoonful baking soda</li> +<li>2 cupfuls flour</li> +</ul> + +<p class="hang">Mix into a light dough and bake in a flat pan. Quick oven.</p> + +<h3>Cookies</h3> + +<ul> +<li>1½ cupfuls sugar</li> +<li>¾ cupful Swift's Premium Oleomargarine</li> +<li>1 cupful sour cream</li> +<li>3 eggs</li> +<li>½ teaspoonful soda</li> +<li>1 teaspoonful nutmeg</li> +<li>1 teaspoonful vanilla</li> +<li>1 teaspoonful almond</li> +</ul> + +<p class="hang">Mix with flour enough to roll thin, and bake in a quick oven.</p> + +<p class="footer"><b><i>Would you like to reduce your butter bill? Then use Swift's +Premium Oleomargarine.</i></b></p> + +<h2><span class='pagenum'><a name="Page_7" id="Page_7">[Page Seven]</a></span> +On Baking-Day</h2> + +<p>When you wish a fine-grained cake, beat the whites of the +eggs to a stiff foam with a Dover egg-beater. If something spongy, +such as an angel cake, is desired, use a wire egg-beater, which +makes a more air-inflated foam.</p> + +<p>Recipes in the older, much-prized cook-books often call for a +teacupful of yeast. A teacupful liquid yeast is equal to one cake +of compressed yeast.</p> + +<p>To remove pecan meats whole, pour boiling water over nuts +and let them stand until cold. Then stand the nut on end and +crack with a hammer, striking the small end of the nut.</p> + +<p>If beef or mutton drippings are used in making a pie-crust, +beat them to a cream with a teaspoonful of baking-powder and +the juice of half a lemon. This effectually removes all taste.</p> + +<p>When a cake sticks to a pan, set it for a few minutes on a +cloth wrung out of cold water. It will then come out in good +shape.</p> + +<p>Heat the blade of the bread-knife before cutting a loaf of fresh +bread. This prevents the usual breaking and crumbling of the +slices. For cutting hot fudge, first dip the blade of the knife in +boiling water.</p> + +<p>Nothing is better for pudding molds than jelly tumblers with +light tin covers. One can readily tell when the puddings are +done without removing the covers.</p> + +<p>The juice will not boil out of apple or berry pies if you dot +bits of Swift's Premium Oleomargarine near the outer edge.</p> + +<p>A little salt in the oven under the baking-tins will prevent +burning on the bottom.</p> + +<p>There is nothing more effective for removing the burned +crust from cake or bread than a flat grater. It works evenly +and leaves a smooth surface.</p> + +<p>Use a wooden potato masher for stirring butter and sugar +together for a cake. It is much quicker than a spoon.</p> + +<p class="footer"><b><i>Swift's Premium Oleomargarine is sweet, pure, and clean.</i></b></p> + +<h2><span class='pagenum'><a name="Page_8" id="Page_8">[Page Eight]</a></span> +Renovating Suggestions</h2> + +<p><b>To clean a velvet suit</b>, sponge the spots with pure alcohol. +Then suspend the suit on a hanger in the bathroom in such a +way that the air can reach all sides of the garment. Turn on +the hot water in the tub until the steam fills the room; shut the +door and windows; shut off the water, and let the steam do its +work for an hour. Then admit the air, but do not touch the +garment until it is perfectly dry.</p> + +<p><b>To remove shine from woolen goods</b>, use gentle friction +with emery paper. Rub just enough to raise the nap, and then +rub it over with a piece of silk.</p> + +<p><b>To mend kid gloves</b>, first buttonhole around the rent not +so close as in a buttonhole; then overcast, taking up the thread +of the buttonhole on the edge, and then draw together.</p> + +<p><b>To clean men's coat collars</b>, rub with a black stocking +saturated with grain alcohol. This will remove the greasy look.</p> + +<p><b>To freshen a thin dress</b>, dissolve two teaspoonfuls of elastic +starch in half a cupful of lukewarm water, and with a soft rag +dampen on the right side, then with a hot iron press on the +wrong side.</p> + +<p><b>To clean grease spots from silk</b>, split a visiting card and +rub the soft internal part on the spot on the wrong side of the +silk. The spot will disappear without taking the gloss off the silk.</p> + +<p><b>To mend lace curtains</b>, take a small piece of net, dip it +and the curtains in hot starch, and apply the patch over the hole. +The patch will adhere when dry, and the repair will show much +less than if the curtains were mended.</p> + +<p><b>To renew veils</b>, dip them in gum-arabic water, and pin +them out to dry as you would a lace curtain. When dry they +will look like new.</p> + +<p><b>To freshen black taffeta or satin</b>, sponge with a cupful of +strong tea to which a little ammonia has been added. Then press +on the wrong side over a damp cloth.</p> + +<p><b>To remove perspiration stains</b>, lay the stain over clean +white blotting-paper, and sponge with equal parts of alcohol and +ether mixed. Rub dry, then touch lightly with household ammonia. +If this leaves a blur, rub well with powdered French +chalk on the wrong side. The blotting-paper prevents the fluids +from forming a ring around the spot.</p> + +<h2><span class='pagenum'><a name="Page_9" id="Page_9">[Page Nine]</a></span> +House-Cleaning Hints and Helps</h2> + +<p><b>To clean linen shades</b>, lay them flat and rub with powdered +bath-brick.</p> + +<p><b>To clean piano keys</b>, rub with muslin dipped in alcohol. +If the keys are very yellow, use a piece of flannel moistened +with cologne water.</p> + +<p><b>To clean books</b> with delicate bindings, which are soiled +from handling, rub with chamois skin dipped in powdered pumice +stone.</p> + +<p><b>To restore straw matting</b> which has become stained +or faded, wash with a strong solution of soda water. Use ordinary +baking soda and plenty of Swift's Pride Soap and wash thoroughly, +and when dry it will be found that the spots have all +disappeared and the matting is all one color.</p> + +<p><b>To clean glass vases</b>, tea-leaves moistened with vinegar +will remove the discoloration in glass vases caused by flowers, +such as asters.</p> + +<p><b>To clean windows and mirrors</b>, rub them over with +thin cold starch, let it dry on, and then wipe off with a soft cloth. +This will clean the glass and also give it a brilliant polish.</p> + +<p><b>To remove paint</b> from window glass, use strong hot vinegar.</p> + +<p><b>To remove white spots from furniture</b>, rub first with +oil, and then with slightly diluted alcohol.</p> + +<p><b>To remove stains</b> from an enameled saucepan, fill with +water, add a little chloride of lime, and boil for a few minutes.</p> + +<p><b>To clean willow-ware</b>, wash with salt water, using a brush.</p> + +<p><b>To polish the globes</b> of gas and electric-light fixtures, +wash with water in which a few drops of ammonia have been +dissolved.</p> + +<p><b>To clean tiling</b>, wipe with a soft cloth wrung out in soapy +water. Never scrub tiling, as scrubbing or the use of much water +will eventually loosen the cement and dislodge the sections.</p> + +<p><b>To brighten nickel</b> trimmings on a gas stove, wash with +warm water, in which two tablespoonfuls of kerosene have been +stirred.</p> + +<p><b>To save dusting</b>, a piece of cheese cloth about two yards +long placed on the floor in a freshly swept room will save much +of the usual dusting.</p> + +<h2><span class='pagenum'><a name="Page_10" id="Page_10">[Page Ten]</a></span> +Laundry Helps</h2> + +<p>A few cents' worth of powdered orris-root put in the wash +water will impart a delicate odor to the clothes.</p> + +<p>Hot milk is better than hot water to remove fruit stains.</p> + +<p>To remove spots from gingham, wet with milk and cover +with common salt. Leave for two hours, then rinse thoroughly.</p> + +<p>In washing white goods that have become yellow, put a few +drops of turpentine into the water, then lay on the grass to dry +in the strong sunshine.</p> + +<p>To make wash silk look like new, put a tablespoonful of +wood alcohol to every quart of water when rinsing and iron +while still damp.</p> + +<p>When washing, if the article is badly soiled, use a small +scrubbing brush and scrub the goods over the washboard.</p> + +<p>To set green or blue, mauve or purple, soak the articles for +at least ten minutes in alum water before washing them. Use an +ounce of alum to a gallon of water. To set brown or tan color, +soak for ten minutes in a solution made of a cupful of vinegar +in a pail of water. Black goods and black-and-white goods need +to be soaked in strong salt water, or to have a cupful of turpentine +put into the wash water. Yellows, buffs, and tans are made +much brighter by having a cupful of strong, strained coffee put +in the rinsing water.</p> + +<p>When ironing fine pieces, instead of sprinkling afresh, take a +piece of muslin, wring it out in cold water, and lay on the ironing +board under the article; press with a warm iron; remove the +wet piece and iron.</p> + +<p>When making starch for light clothes use Wool Soap in the +water. This will give the clothes a glossy appearance and the +irons will not stick.</p> + +<p>Badly scorched linen may be improved by using the following +solution: Boil together well a pint of vinegar, an ounce of +Wool Soap, four ounces of fuller's earth, and the juice of two +onions. Spread this solution over the scorched spots on the linen +and let it dry. Afterward wash the garment and the scorch will +disappear.</p> + +<p>To keep the clothes-line from twisting, hold the ball of rope +in one hand and wind with the other until a twist appears; then +change ball to the other hand and the twist will disappear. Keep +doing this, changing the rope from one hand to the other until +the line is all wound up.</p> + +<h2><span class='pagenum'><a name="Page_11" id="Page_11">[Page Eleven]</a></span> +About House Plants</h2> + +<p>To make ferns grow better, place some thin pieces of raw +beef close to the inside of the pot, between the pot and the soil.</p> + +<p>Old-fashioned portulaca makes a pretty low-growing green +for a fern dish.</p> + +<p>To prevent plants from dropping their buds, give extra good +drainage and systematic but moderate watering.</p> + +<p>An infallible wash for destroying the scaly insects that infest +house plants is made as follows: Place half a bar of Swift's +Pride Laundry Soap in a deep saucer and pour kerosene around +it. Let this stand for about a week until the soap has absorbed +the oil. Then make a strong lather of this soap and with it +wash the plants. After which spray them with clear water until +clean.</p> + +<p>To destroy aphis, shower foliage of infested plant on both +sides with strong tobacco tea, or, if the plant be small enough, +immerse it in this tea.</p> + +<p>Insects in the earth of a potted plant may be destroyed by +pouring over the soil a glass of water in which a pinch of mustard +has been stirred.</p> + +<p>If an asparagus fern turns yellow, repot it, giving it a strong +loam enriched with one-fifth very old and finely crumbed manure +and add a little coarse sand. Give the fern only an hour +or two of sunlight each day. Water when it looks dry, but do +not let it stand in any water that may have run through into the +saucer.</p> + +<p>Before putting plants in a wooden window box whitewash +the inside of the box. This not only keeps the box from rotting, +but prevents insects.</p> + +<p>If sprays of growing nasturtiums are broken off in the late +summer and placed in a bowl of water they will root and grow +all winter.</p> + +<h2><span class='pagenum'><a name="Page_12" id="Page_12">[Page Twelve]</a></span> +How to Use the Cheaper +Cuts of Meat</h2> + +<p>Much time has been given in the last few years to the study +of foods, their necessary proportions, and the manner of cooking +them. Educators and scientists have alike agreed that this knowledge +ought to be disseminated. On the part of the public also +there has been a general awakening in this regard. There has +been a wide demand especially from those of limited incomes for +information on the purchase and preparation of foods. To meet +this demand books have been published and articles have appeared +in the various women's papers giving directions for living at all +sorts of prices, from the extremely low one, "How to Live on +Ten Cents a Day," to the normal one which requires the preparation +of appetizing and satisfying dinners at a nominal cost.</p> + +<p>In order to accomplish living comfortably at small cost it is +evident that one must understand the comparative values of foods, +so as to select those which at low prices furnish the necessary +nourishment, and, also, be able to cook them in an appetizing +way which will conserve the nourishment. Meat is a necessity +to most people. Yet much of the present expense in the purchase +of meat is needless and unwise. Many pieces of meat of +the best quality are sold at low rates because not in shapes to +be served as roasting or broiling pieces. These serve well for +entrees or made-up dishes. Other pieces which are tough but +well flavored can, in the hands of an educated cook, be sent to +the table as tender, palatable, sightly and nutritious as the prime +cuts. It is to show some methods of preparing these cheaper +cuts of meat in an appetizing manner that the following explanation +of the processes of cooking and the accompanying recipes +are given.</p> + +<p>Meat is cooked, first, to aid digestion; secondly, to develop +new flavors and render it more palatable.</p> + +<p>For cooking there are three essentials besides the material to +be cooked—namely, heat, air, and moisture, the latter in the form +of water, either found in the food or added to it.</p> + +<p>The combined effect of heat and moisture swells and bursts +starch grains, hardens albumen, and softens fiber.</p> + +<p>Albumen is a substance like the white of an egg. It exists +in the juices of meat and contains much nourishment. If allowed +to escape, the nourishment is lost and the meat is hard. +Therefore we have the first general rule for the cooking of meat, +namely:</p> + +<p><em>To retain the albumen, the outside of each piece of meat +should be seared or sealed at once before the cooking is continued.</em></p> + +<p><span class='pagenum'><a name="Page_13" id="Page_13">[Page Thirteen]</a></span> +Albumen is coagulated and hardened by intense heat. +Therefrom comes the second general rule, namely:</p> + +<p><em>Intense heat hardens and toughens meat, while a soft moist +heat softens the fiber.</em></p> + +<p>From these general rules we pass to the specific methods of +cooking meat, which are nine in number—broiling, roasting, baking, +frying, sauteing, steaming, boiling, stewing, or fricasseeing.</p> + +<p>Broiling and roasting are practically the same, the chief difference +being in the time employed. Both mean to expose one +side of the meat to the fire while the other is exposed to the +air. By this method the meat is quickly seared and the nutritive +juices retained. Meat cooked in this way is richer and finer in +flavor.</p> + +<p>Baking means cooking in a pan in the oven of a stove, and +in these days of hurry has largely superseded roasting.</p> + +<p>Frying is the cooking by immersion in hot fat at a temperature +of 350 degrees Fahrenheit. There must be sufficient fat to +wholly cover each article. This method is employed for croquettes, +oysters, etc., and is less injurious to digestion than +sauteing.</p> + +<p>Sauteing is cooking in a small quantity of fat, as an omelet +or hashed browned potatoes are cooked. This is the least wholesome +of all methods of cooking meat, and is often held directly +responsible for indigestion.</p> + +<p>Steaming is an admirable method of cooking tough meats or +hams. Modern housewives use a "cooker," which comes for +this purpose, but the old-fashioned perforated steamer over a +kettle of boiling water is also good.</p> + +<p>Boiling is one of the simplest methods of cooking the cheaper +cuts of meat. Properly employed, it consists in plunging the +whole piece of meat in a large kettle of rapidly boiling water. +The meat should be entirely covered by the water, which should +continue to boil rapidly for five minutes after the meat has been +immersed in it. The temperature of the water should then be +immediately lowered to 160 degrees Fahrenheit. If one has not +a cooking thermometer, one has only to remember that water +boils at 212 degrees Fahrenheit, and it will easily be seen that +160 degrees is considerably below the boiling point.</p> + +<p>Stewing or fricasseeing is really cooking slowly in a sauce +after the meat has first been browned in a little hot fat. If the +mixture is allowed to boil the meat will be tough and shriveled, +but if properly stewed it will be soft and easy to digest. Fricasseeing +is the most economical of all methods of cooking meat, as +there is very little loss in weight, and what is lost from the meat +is found in the sauce.</p> + +<p><span class='pagenum'><a name="Page_14" id="Page_14">[Page Fourteen]</a></span> +Braising is a method much used in France, and is a cross +between boiling and baking. It is done in a covered pan in the +oven. The meat is first browned in a little hot fat and then +placed in a pan which is partly filled with stock or water. The +pan is covered closely and set in a hot oven. After ten minutes +the temperature of the oven is reduced to a very low point, and +the meat cooks slowly as the stock in the pan evaporates. This +method is the best for inferior pieces which require long, slow +cooking. It is an excellent method of cooking veal. Meat which +is lacking in flavor can be flavored by adding vegetables or herbs +to the stock in the pan.</p> + +<p>Different cuts of meat require different methods of cooking +to bring about the best results. The following diagram and the +accompanying suggestions for proper cuts for certain methods of +cooking are those given by a prominent teacher in one of the +leading domestic science schools in the United States.</p> + +<table summary="Meat Diagram"> +<tr><td> +<img src="images/cow-parts.png" width="400" height="282" alt="Cuts of Meat" title="" /> +</td></tr> +<tr><td> +<ol> +<li>Chuck</li> +<li>Ribs</li> +<li>Loin</li> +<li>Rump</li> +<li>Round</li> +<li>Hind Shank</li> +<li>Flank</li> +<li>Navel End</li> +<li>Clod</li> +<li>Fore Shank</li> +<li>Brisket.</li> +</ol> +</td></tr> +</table> + +<h2><span class='pagenum'><a name="Page_15" id="Page_15">[Page Fifteen]</a></span> +The Practical<br /> +Value and Use of<br /> +<span class="u">Fireless Cookers</span></h2> + +<p><span class='pagenum'><a name="Page_16" id="Page_16">[Page Sixteen]</a></span> +<i>The object of the following article is to +present in simple and convenient form +the history of the growth of fireless cooking +and its advantages over the ordinary +methods, so that those women who have +had no experience in the management of +fireless cookers may be encouraged to try +them, and those adventurous women who +experimented with the earlier cookers and +met with disappointment may be induced +to try again.</i></p> + +<p><i>Such eminent authorities as Linda Hull +Larned, author of a series of cook-books; +Margaret J. Mitchell, Instructor of Domestic +Science at Drexel, Pa., and formerly +Dietitian of Manhattan Institute +State Hospital, N. Y.; Mrs. Runyon, +manager of the lunchroom in the Boston +Chamber of Commerce; and Miss Armstrong, +director of the Drexel Institute +lunchroom—all advocate the use of fireless +cookers, and unite in the assertion +that it has invariably been found that a +good understanding of their management +has resulted in success followed inevitably +by enthusiasm.</i></p> + +<h2><span class='pagenum'><a name="Page_17" id="Page_17">[Page Seventeen]</a></span> +The Practical Value and Use of +Fireless Cookers</h2> + +<p>This twentieth century is the age of progress in many directions, +but most of all in Domestic Science. Never +before has so much attention been devoted to the home. +Journalists are giving columns of space to this topic. +Churches are directing their efforts to the betterment of the home. +Women's Clubs and charitable organizations have taken up the +study of the home. The most important result of all this action +and thought is the widespread awakening to the fact that the +social and moral standing of the home is directly dependent upon +its hygienic and economic condition.</p> + +<p>In view of this fact, the National Federation of Women's +Clubs has practically covered the United States with their County, +State, and National Committees on Housekeeping. They know +that bad cooking in the home means unsatisfied stomachs, to +gratify whose cravings the saloons are filled; it means anemic +children, a physical condition that tends to produce criminals; it +means premature funerals. To remedy these evils, churches, +journalists, philanthropists, clubs are alike working, and all are +working along the same lines—that is, better home furnishings, +better fuels, better utensils, more efficient, more economic, and +less laborious methods of housekeeping. They have not only +sought and introduced new inventions, but they have studied the +past and adapted and bettered the old.</p> + +<p>Among the adaptations of the old ideas with new and modern +improvements is the fireless cooker. Ages ago Norwegian +and German peasant women, obliged to be away from the house +all day working in the fields, knew the secret of bringing food +to the boiling point and then continuing its cooking and keeping +it hot by packing it in an improvised box of hay. In the +evening when the women returned, weary and worn from their +field labor, there was the family dinner all ready to serve.</p> + +<p>German club women were the first to see the value of this +idea adapted to the needs of the German working class of the +present day. These German club women revived the hay boxes +and distributed numbers of them among poor families and began +an educational campaign on their use. The American manufacturer, +ever on the alert for ideas, was quick to perceive the economic +and commercial advantages of making such an appliance +in an up-to-date manner, and so to-day we have on the market +numerous fireless cookers.</p> + +<p><span class='pagenum'><a name="Page_18" id="Page_18">[Page Eighteen]</a></span> +The principle of fireless cooking, though it bears the difficult +name of recaloration, is simple enough. It is merely the retention +of heat through complete insulation, just as we retain cold +in the ice-box by complete insulation. In the first case, a material +which is a poor conductor of heat is interposed between the kettle +of hot food and the surrounding atmosphere to prevent radiation +or the escape of heat into the surrounding air. In the second +case, a poor conductor of heat is placed between the ice and the +warmer surrounding atmosphere to prevent the contact of the +atmosphere with the ice and the consequent equalization of temperatures. +A vacuum is an excellent non-conductor of heat and +is employed in the Thermos bottles advertised for use on automobile +trips, but a vacuum is expensive and difficult to obtain, +which accounts for the high price of Thermos bottles. The effort +has been to find some insulating agent within the means of +the average housewife. This has now been done in the metal-lined +cookers.</p> + +<p>The explanation of the cooking principle is equally simple. +Ordinarily we heat food to a certain temperature, say, the boiling +point, and then we leave it over the fire for some time, not +to get hotter, that would be impossible, but to keep it at the same +degree of heat, and to do this we must, on account of radiation +into the surrounding atmosphere, keep on supplying heat. In +the fireless cooker the heat once generated is conserved, and there +is no need to add thereto.</p> + +<p>Herein lies the economy in fuel. You have only to burn +gas long enough to bring the food to the boiling point, and the +fireless cooker does the rest. You can put dinner on to cook, and +go to work, to the theatre, to visit a friend, or read, or sew, without +giving your meal any further attention till time to serve it. +This sounds like a fairy tale, but it is absolutely true.</p> + +<p>By the fireless cooker you save nine-tenths of the fuel, and +ninety-nine hundredths of your temper, your time, and your labor. +You do not become perspiring and cross in a hot kitchen. +You do not have scorched pots and kettles to scrape and scour +and wash.</p> + +<p>Another point in favor of fireless cooking is that it is attended +by absolutely no odors. Such vegetables as onions and +cabbage can be cooked without any one's suspecting they are in +the house.</p> + +<p>The economy in using the fireless cooker is not confined +solely to a saving in gas and labor. There is also an actual and +great economy in food, for there is almost no waste in this method +of cooking. Take for example a 5-pound piece of beef from the +round. Put this in the kettle of the fireless cooker with a pint of +<span class='pagenum'><a name="Page_19" id="Page_19">[Page Nineteen]</a></span> +water for each pound of meat. Heat it on the gas range slowly, +taking about twenty minutes to bring it to the boiling point. +Then, according to directions, place it in the fireless cooker and +finish the cooking. When it is done and tender, it will be found +that there is only a minute loss in weight; to be exact, 2 ounces +for 5 pounds. You bought 5 pounds of meat and have to serve +on your table 4 pounds and 14 ounces. You could not make any +such showing if you had cooked the meat on a gas or coal range.</p> + +<p>Four pounds and 14 ounces, however, is not all that you +have to serve. You originally added to your meat 5 pints of +water. A little of this evaporated or cooked away in the twenty +minutes primary cooking on the stove. All the rest is retained, +for there is absolutely no evaporation in a fireless cooker. This +water has added to it the nutritive value and flavor acquired +from the meat. So besides your 4 pounds and 14 ounces of meat +you have over 4 pints of rich soup stock which has cost you absolutely +nothing, as it is a by-product of the system of fireless +cooking.</p> + +<p>"But," objects some one, "the meat cooked in such wise +will have lost all its juice and flavor." On the contrary, there is +a distinct gain in the matter of flavor in fireless cookery. We absolutely +know this to be so, for we have had various cuts of +meat, especially the cheaper cuts, cooked in a fireless cooker and +the dishes so prepared have been submitted to competent judges; +the opinion was unanimous that there was a real difference between +the flavor of meats so cooked and that of corresponding +cuts cooked after the usual methods, and that the delicacy and +richness of flavor lay with those meats cooked by the fireless +method.</p> + +<p>When one understands the principles of cookery this richness +of flavor of meats cooked by the fireless method is not surprising. +Every one knows the proverbial deliciousness of French cookery. +The special peculiarity of the French cuisine is the long, slow +simmering of meats in closely covered earthen pots called casseroles. +The principle is essentially that of the fireless cooker, +but the casserole not being insulated, the French cook is obliged +to keep on supplying a sufficient degree of heat to keep the casserole +warm and its contents simmering.</p> + +<p>Examples of fireless cooking with which many persons are +familiar by experience or hearsay are the foods cooked in primitive +ways, whose deliciousness is generally ascribed to the "hunger +sauce" that accompanies outdoor cookery. Among such examples +are the burying of the saucepan in a hole in the ground, the +cooking of food by dropping heated stones into the mixture, and<span class='pagenum'><a name="Page_20" id="Page_20">[Page Twenty]</a></span> +the clambake known among the Narragansett Indians. In all +these cases we have the principle of the fireless cooker—<i>i. e.</i>, +closely-covered food slowly cooked at low temperature. Indeed, +one fireless cooker is constructed directly on the principle employed +in the New England clambake, and every one knows the +deliciousness of food so cooked has become proverbial.</p> + +<p>By the fireless cooker the cheaper cuts of meat can be cooked +so that they are delicious, appetizing, tender. There is here a +distinct saving in money, for by the employment of the fireless +method of cooking, the cheaper cuts of meat can be made to serve +all the purposes of the higher-priced pieces. Further, if the meats +are stewed, boiled, or steamed, you also acquire at no cost whatever +as many pints of delicious soup stock, less one, as you have +pounds of meat.</p> + +<p>Let us now recapitulate the advantages of fireless cooking:—</p> + +<h3>A Fireless Cooker Saves Money</h3> + +<p>1. Because by its use cheaper meats can be made to answer +as well as higher-priced cuts.</p> + +<p>2. Because out of a given quantity of raw material you get, +after the cooking is done, more actual food than by any other +method.</p> + +<h3>A Fireless Cooker Saves Fuel</h3> + +<p>You have only to burn your gas twenty minutes for a 5-pound +piece of meat for fireless cooking, whereas by the usual +method you would burn the gas two to four hours, according to +the way you desired the meat cooked.</p> + +<h3>A Fireless Cooker Saves Time</h3> + +<p>Because you have only to watch the meat until it boils. By +the usual method you must attend to it all the hours it is on +cooking.</p> + +<h3>A Fireless Cooker Saves Irritation and Worry</h3> + +<p>For by this method of cooking the housewife knows that the +food cannot burn or overcook.</p> + +<h3>A Fireless Cooker Adds to the Intellectual +Expansion and the Pleasures of +the Family</h3> + +<p>Because it gives the mother time from her kitchen to oversee +the development of her children, and to share with them and +their father their pleasures and interests.</p> + +<h3><span class='pagenum'><a name="Page_21" id="Page_21">[Page Twenty-one]</a></span> +To the Wage-earning Woman</h3> + +<p>the fireless cooker is a positive godsend. She can put food into +the cooker before going to work, and return to find her meal all +ready.</p> + +<h3>If the Housewife Lives in the City</h3> + +<p>and has to serve dinner at night all the preliminary cooking can +be done at noon, and the meal placed in the fireless cooker till +evening.</p> + +<h3>To the Bachelor Girl</h3> + +<p>who lives by means of a kitchenette, and must do her cooking +in what is at once parlor, bedroom and kitchen, what a blessing +is the absence of heat and odors that the fireless cooker assures.</p> + +<h3>In Conclusion</h3> + +<p>we quote from a bulletin published by the University of Illinois, +in which a study is made of the methods of roasting and cooking +meats. The authors found that there was no advantage in cooking +meat in a very hot oven (385 degrees Fahrenheit), but rather +a difficulty to keep it from burning; that in an oven which was +about 350 degrees Fahrenheit the meat cooked better; and that +in an Aladdin oven, which kept the meat at 212 degrees Fahrenheit, +it cooked best of all—that is, it was of more uniform character +all through, more juicy and more highly flavored. These +findings point to an advantage in fireless cooking, and Miss +Mitchell asserts that practical experience bears it out. With regard +to meats cooked in water in the cooker, Miss Mitchell asserts +that experience has shown that they become well done and +are more tender than when boiled, showing that the temperatures +necessary to reach that degree of cooking are obtained even +in the center of a large piece of meat, without toughening or +hardening the outside of the meat, as is done when more intense +heat is applied.</p> + +<h2><span class='pagenum'><a name="Page_22" id="Page_22">[Page Twenty-two]</a></span> +Recipes</h2> + +<p>The following recipes are for the cheaper cuts of meat exclusively, +and employ one or another of the preceding methods. +Note that in all the recipes the two general rules for tender and +juicy meat are observed. The outside of the meat is first quickly +seared over to prevent the escape of the juices, and after the first +five minutes the heat is reduced so as not to harden the albumen. +Boiled or fricasseed meats should cook slowly. If meat is boiled +at a gallop the connective tissue is destroyed, the meat falls from +the bones in strings, and is hard and leathery.</p> + +<p>For stews, meat en casserole, or in any fashion where water +is used in the cooking, select the round (5), either upper or +under. For boiling, the clod (9) or the round (5) or the +extreme lower piece of (3). For rolled steak, mock fillet, +steak à la Flamande, or beefsteak pie, the flank steak (7) is +best. For cheap stews use (10). For beef à la mode, in +a large family use a thick slice of the round (5), for a small +family the clod (9). For soup, use the shin or leg. For beef +tea, mince meat, and beef loaf, the neck is best. The chuck (1) +is used only for roasting or baking, and is good value only for a +large family. (2) and (3) are the standing ribs and carve to the +best advantage. The aitch or pin bone (in 3) is a desirable roast +for a large family. (3) is the loin, the choicest part of the +animal. From it come the fillet or tenderloin, the sirloin, and +the porterhouse steaks. (4) is the rump, from which come +good steaks for broiling.</p> + +<h3>Beef Cannelon with Tomato Sauce</h3> + +<p class="center">(One of the nicest and easiest of the cheap dishes)</p> + +<p class="center med">Use Flank Steak (7)</p> + +<ul> +<li>1 pound uncooked beef chopped fine</li> +<li>1 cupful cold boiled potatoes</li> +<li>1 teaspoonful salt</li> +<li>1 egg unbeaten</li> +<li>¼ teaspoonful white pepper</li> +<li>½ cupful Swift's beef extract</li> +<li>1 tablespoonful Swift's Premium Oleomargarine</li> +</ul> + +<p class="hang">Mix together beef, potatoes, salt, and pepper, and stir in egg +last. Form into a roll 6 inches long. Roll this in a piece +of white paper which has been oiled on both sides. Place +in a baking-pan and add the beef extract and the oleomargarine. +Bake half an hour, basting twice over the paper.</p> + +<p class="footer"><b><i>Swift's Premium Oleomargarine reduces the cost of good living.</i></b></p> + +<p class="hang"><span class='pagenum'><a name="Page_23" id="Page_23">[Page Twenty-three]</a></span> +To serve beef cannelon, remove the paper, place the roll on the +platter, and pour over it</p> + +<h4>Tomato Sauce</h4> + +<ul> +<li>1 tablespoonful Swift's Premium Oleomargarine</li> +<li>1 cupful strained tomatoes</li> +<li>1 teaspoonful onion juice</li> +<li>1 tablespoonful flour</li> +<li>¼ teaspoonful white pepper</li> +<li>1 bay-leaf</li> +</ul> + +<p class="hang">Add onion, bay leaf, salt and pepper to tomatoes. Rub the oleomargarine +and flour together and place in inner kettle of oatmeal +cooker, set over the fire, add the tomato, and stir until it +boils. Then place the kettle over hot water in the lower +half of the oatmeal cooker, and cook so for ten minutes, +when it is ready to serve.</p> + +<h3>Spanish Minced Beef in Meat Box</h3> + +<p class="center">(Very pretty and palatable)</p> + +<p class="center">Use any of the cheaper cuts.</p> + +<h4>The Filling</h4> + +<ul> +<li>1 tablespoonful Swift's Premium Oleomargarine</li> +<li>1 onion chopped fine</li> +<li>6 sweet peppers cut in strips</li> +<li>4 tomatoes peeled, cut in halves and seeds squeezed out</li> +<li>½ teaspoonful salt</li> +</ul> + +<p class="hang">Make the filling first. Put the oleomargarine in upper half of an +oatmeal kettle, add onion and peppers, and simmer gently for +twenty minutes.</p> + +<p class="hang">Then add the tomato halves cut into three or four pieces each +and cook twenty minutes longer. Then add salt and pepper +and set over hot water in lower half of kettle to keep hot +till wanted. Now make the</p> + +<h4>Meat Box</h4> + +<ul> +<li>2 pounds uncooked beef chopped fine</li> +<li>1 egg unbeaten</li> +<li>1 teaspoonful salt</li> +<li>¼ teaspoonful pepper</li> +</ul> + +<p class="hang">Work all well together. Form into a box whose sides are about +an inch thick. Place this box on a piece of oiled paper in +the bottom of a baking-pan and bake in a quick oven for +thirty minutes, basting twice with melted oleomargarine.</p> + +<p class="hang">To serve, lift box carefully, and place on platter and pour the +filling into the center, and send at once to the table.</p> + +<p class="footer"><b><i>Swift's Premium Oleomargarine is a delicious, wholesome spread +for bread.</i></b></p> + +<h3><span class='pagenum'><a name="Page_24" id="Page_24">[Page Twenty-four]</a></span> +Beef à la Mode</h3> + +<p class="center med">Use Clod (9) or Under Round (5)</p> + +<p class="hang">The day before the beef is to be served rub it all over with the +following, well mixed together:—</p> + +<ul> +<li>½ teaspoonful ground cloves</li> +<li>1 teaspoonful ground ginger</li> +<li>½ teaspoonful ground allspice</li> +<li>½ teaspoonful ground cinnamon</li> +<li>½ teaspoonful white pepper</li> +</ul> + +<p class="hang">Then sprinkle the beef with about two tablespoonfuls vinegar +and let stand overnight. Next day put in the bottom of the +roasting pan:—</p> + +<ul> +<li>1 cupful small white button onions (chopped onion will do)</li> +<li>1 cupful carrot cut in dice</li> +<li>½ teaspoonful celery-seed</li> +<li>1 bay-leaf</li> +<li>4 cupfuls Swift's beef extract or of stock</li> +<li>2 tablespoonfuls gelatine that has been soaked in cold water for +half an hour</li> +</ul> + +<p class="hang">Lay the meat on the vegetables in the pan, cover closely, and set +in an exceedingly hot oven until the meat has browned a +little; then reduce the temperature of the oven, and cook +very slowly for four hours, basting frequently.</p> + +<p class="hang">Serve garnished with the vegetables. Make a brown sauce from +the stock left in the pan.</p> + +<p class="hang">This is a very good way to prepare meat in warm weather, as +the spices enable it to be kept well for over a week. It is +excellent served cold with</p> + +<h4>Creamed Horseradish Sauce</h4> + +<ul> +<li>4 tablespoonfuls grated horseradish with the vinegar drained off</li> +<li>¼ teaspoonful salt</li> +<li>6 tablespoonfuls thick cream</li> +<li>Yolk of 1 egg</li> +</ul> + +<p class="hang">Add the salt and egg-yolk to the horseradish and mix thoroughly; +whip the cream stiff, and fold it in carefully and send at +once to table.</p> + +<p class="footer"><b><i>Have you seen Swift's Premium Oleomargarine? Its appearance +is appetizing.</i></b></p> + +<h3><span class='pagenum'><a name="Page_25" id="Page_25">[Page Twenty-five]</a></span> +Boiled Beef</h3> + +<p class="center med">Use cuts from (1), (8), (9), (11)</p> + +<p class="hang">Put the trimmings and suet of the beef into a large kettle and +fry out the fat.</p> + +<p class="hang">Remove the cracklings or scraps and into the hot fat put the +meat and turn quickly until it is red on all sides.</p> + +<p class="hang">Cover completely with boiling water and boil rapidly for five +minutes, then turn down the gas or remove kettle to back +of coal range so that the water cannot possibly boil again, +and cook fifteen minutes to each pound of meat.</p> + +<p class="hang">One hour before it is done add one tablespoonful salt and one-quarter +teaspoonful pepper.</p> + +<p class="hang">When done garnish with watercress, or boiled cabbage, or vegetables.</p> + +<p class="hang">The liquor in which the meat was boiled can be saved for soup, +or made into brown sauce to serve with it.</p> + +<p class="hang">Left-over boiled beef may be served cold cut in thin slices, or +made into croquettes, or into meat and potato roll, or into +various warmed-over dishes.</p> + +<h3>Steak en Casserole</h3> + +<p class="center med">Use a Round Steak (5) 1 inch thick</p> + +<ul> +<li>2 pounds uncooked steak cut in pieces 2 inches square</li> +<li>1 cupful small white button onions</li> +<li>1 tablespoonful chopped parsley</li> +<li>½ cupful carrot cut in dice</li> +<li>½ cupful white turnip cut in dice</li> +<li>¼ teaspoonful celery-seed</li> +<li>1 teaspoonful salt</li> +<li>¼ teaspoonful white pepper</li> +<li>2 cupfuls Swift's beef extract or of stock boiling hot</li> +</ul> + +<p class="hang">Cover the bottom of the casserole with a layer of the mixed +vegetables.</p> + +<p class="hang">Put in an iron frying-pan over the fire to heat. When hot, rub +over the bottom with a piece of Swift's Premium Oleomargarine. +Lay in the pieces of steak and brown quickly on both +sides. Remove them from the frying-pan and arrange on the +vegetables in the casserole. Cover them with the remaining +vegetables. Sprinkle over the celery-seed, salt, and pepper, +and then pour the hot stock over all. Cover the dish and +bake for one hour in a quick oven.</p> + +<p class="hang">Steak en Casserole should be sent to the table in the same dish +in which it is cooked. The steak should be brown and +tender, the vegetables slightly brown, and the stock nearly +all absorbed.</p> + +<p class="footer"><b><i>Swift's Premium Oleomargarine is U. S. Government Inspected +and Passed.</i></b></p> + +<h3><span class='pagenum'><a name="Page_26" id="Page_26">[Page Twenty-six]</a></span> +Beef Loaf</h3> + +<p class="center med">Use cuts from Chuck (1) or the Round (5)</p> + +<ul> +<li>4 pounds uncooked meat chopped fine</li> +<li>2 cupfuls bread-crumbs</li> +<li>2 tablespoonfuls chopped parsley</li> +<li>1 level teaspoonful pepper</li> +<li>4 eggs unbeaten</li> +<li>1 large onion chopped fine</li> +<li>2 rounding teaspoonfuls salt</li> +</ul> + +<p class="hang">Mix meat and onion. Add the dry ingredients next. Mix well, +then add the eggs. Pack all down hard in a square bread-pan +so the loaf will take the form of the pan.</p> + +<p class="hang">Bake for two hours in a moderately quick oven, basting every +fifteen minutes with hot Swift's Beef Extract or hot stock. +When done, set away in the pan until cold.</p> + +<p class="hang">To serve, turn out on a platter and cut in thin slices and serve +with catsup or with cream horseradish sauce. Recipe for +the latter is given under "Beef à la Mode."</p> + +<h3>Little Beef Cakes</h3> + +<p class="center">Use any of the cheaper cuts</p> + +<ul> +<li>1 pound uncooked beef chopped fine</li> +<li>1 tablespoonful Swift's Premium Oleomargarine</li> +<li>1 tablespoonful flour</li> +<li>½ teaspoonful salt</li> +<li>1 tablespoonful grated onion</li> +<li>2 cupfuls beef extract or stock</li> +<li>1 teaspoonful kitchen bouquet</li> +<li>¼ teaspoonful white pepper</li> +</ul> + +<p class="hang">Shape the meat into little cakes. Put the oleomargarine in a frying-pan, +and when hot lay in the cakes and brown quickly on +both sides. Then remove the cakes.</p> + +<p class="hang">Into the oleomargarine left in the pan put the flour and brown. +Then add the stock gradually, stirring all the time so there +will be no lumps. When smooth add the seasonings. Then +lay in the beef cakes, cover, and cook slowly for five minutes. +Serve at once with the sauce poured over them.</p> + +<p class="footer"><b><i>Have you tried Swift's Premium Oleomargarine? It is worth trying.</i></b></p> + +<h3><span class='pagenum'><a name="Page_27" id="Page_27">[Page Twenty-seven]</a></span> +Curry Balls</h3> + +<p class="center">Use any of the cheaper cuts</p> + +<ul> +<li>1 pound uncooked beef chopped fine</li> +<li>2 tablespoonfuls Swift's Premium Oleomargarine</li> +<li>1 tablespoonful flour</li> +<li>1 level teaspoonful salt</li> +<li>1 teaspoonful curry-powder</li> +<li>1 onion chopped</li> +<li>1 cupful strained tomatoes</li> +<li>¼ teaspoonful white pepper</li> +</ul> + +<p class="hang">Make the meat into little balls. Put one tablespoon oleomargarine +in frying-pan, and in it cook the onion slowly without browning +it until the onion is soft. Then add the curry-powder +and meat balls, and shake the pan over a quick fire for ten +minutes.</p> + +<p class="hang">Put the second tablespoonful oleomargarine in another frying-pan, +and when hot add to it the flour. Stir well, then add the salt, +pepper and tomato. Let come to a boil and then pour over +the meat balls. Cover and cook slowly for five minutes.</p> + +<p class="hang">Curry balls are nicest served with boiled rice.</p> + +<h3>Smothered Beef with Corn Pudding</h3> + +<p class="center">Use any of the cheaper cuts</p> + +<ul> +<li>2 pounds uncooked beef chopped fine</li> +<li>1 level teaspoonful salt</li> +<li>2 tablespoonfuls Swift's Premium Oleomargarine</li> +<li>¼ teaspoonful pepper</li> +</ul> + +<p class="hang">This meat should be free from fat. Have ready an iron pan +very hot. Put the chopped meat in it and set in a very hot +oven for fifteen minutes, stirring it once or twice. Then +add the oleomargarine, salt and pepper, and serve at once with</p> + +<h4>Corn Pudding</h4> + +<ul> +<li>1 can corn</li> +<li>1 cupful milk</li> +<li>1 level teaspoonful salt</li> +<li>1 teaspoonful baking-powder</li> +<li>¼ teaspoonful white pepper</li> +<li>3 eggs</li> +<li>1¾ cupfuls flour</li> +</ul> + +<p class="hang">Mix corn with milk, salt and pepper. Add the yolks, well +beaten. Sift the flour with the baking-powder and add it +gradually. Lastly, fold in the well-beaten whites of the +eggs. Bake in a quick oven for thirty minutes.</p> + +<p class="footer"><b><i>The high price of butter has no terror for users of Swift's Premium +Oleomargarine.</i></b></p> + +<h3><span class='pagenum'><a name="Page_28" id="Page_28">[Page Twenty-eight]</a></span> +Beefsteak Pie</h3> + +<p class="center med">Use the Flank Steak (7) or Round (5)</p> + +<ul> +<li>2 pounds uncooked meat cut in inch cubes</li> +<li>1 cupful flour</li> +<li>1 tablespoonful parsley chopped fine</li> +<li>¼ pound suet freed of membrane and chopped fine</li> +<li>1 onion chopped fine</li> +<li>1 cupful Swift's beef extract or stock boiling hot</li> +<li>1 teaspoonful salt</li> +<li>¼ teaspoonful pepper</li> +</ul> + +<p class="hang">Put meat in deep pudding-dish and sprinkle over it parsley, +onion, salt and pepper.</p> + +<p class="hang">To the suet add the flour, a pinch of salt, and sufficient ice water +to moisten, but not to make wet. Knead a little until it +can be rolled out in a crust large enough to cover the top +of the pudding-dish.</p> + +<p class="hang">Pour the boiling stock over the meat. Spread the crust over it +and cut a slit in the top. Brush over with milk and bake in +a moderate oven one and a quarter hours.</p> + +<p class="hang">Serve in same dish with a napkin folded around it.</p> + +<h3>Braised Beef</h3> + +<p class="center med">Use inch thick slice from Under Round (5)</p> + +<ul> +<li>½ cupful onion chopped</li> +<li>½ cupful carrot cut in dice</li> +<li>½ cupful turnip cut in dice</li> +<li>½ cupful celery cut in ½-inch lengths</li> +<li>1 stem parsley</li> +<li>6 peppercorns</li> +<li>3 cloves</li> +<li>1 bay-leaf</li> +<li>1 teaspoonful salt</li> +<li>4 cupfuls Swift's beef extract</li> +</ul> + +<p class="hang">Rub the slice of meat with flour. Have ready bacon or pork fat +very hot in frying-pan. Lay in the meat and brown quickly +on both sides.</p> + +<p class="hang">Spread the seasonings and vegetables over the bottom of a baking-pan. +Lay the browned meat upon them; add the +Swift's beef extract; cover, and bake three hours in very +slow oven, basting every fifteen minutes.</p> + +<p class="hang">To serve, lay meat in center of the platter. Place vegetables +around it. Make a brown sauce with the liquor left in pan +and pour over the vegetables.</p> + +<p class="footer"><b><i>Use Swift's Premium Oleomargarine on your table and for cooking.</i></b></p> + +<h3><span class='pagenum'><a name="Page_29" id="Page_29">[Page Twenty-nine]</a></span> +Brown Beef Stew with Dumplings</h3> + +<p class="center med">Use Bony End Shoulder (10) or Veiny Piece (lower 3)</p> + +<ul> +<li>2 pounds uncooked beef cut in inch cubes</li> +<li>2 tablespoonfuls flour</li> +<li>1 teaspoonful kitchen bouquet</li> +<li>1 small carrot cut in dice</li> +<li>¼ teaspoonful pepper</li> +<li>1 teaspoonful salt</li> +<li>2 ounces of suet</li> +<li>2 cupfuls Swift's Beef Extract or of stock</li> +<li>1 onion</li> +<li>1 bay-leaf</li> +</ul> + +<p class="hang">Roll the meat cubes in one tablespoonful of the flour. Put suet +in frying-pan and shake over fire until melted. Remove the +crackling, put in the meat cubes and turn till they are +slightly browned on all sides. Remove the meat.</p> + +<p class="hang">Into the fat in the pan stir the second tablespoonful of flour; +mix and add gradually the stock, stirring all the while so +there will be no lumps. When smooth, return the meat to +the pan, add the vegetables and seasonings. Cover the pan, +draw to the back of the coal range, or reduce the flame of +the gas so that the stew will not boil, and let it simmer for +one and one-half hours.</p> + +<p class="hang">Ten minutes before serving make the</p> + +<h4>Dumplings</h4> + +<ul> +<li>2 cupfuls flour</li> +<li>1 rounding teaspoonful baking-powder</li> +<li>½ level teaspoonful salt</li> +<li>⅔ cupful milk</li> +</ul> + +<p class="hang">Sift flour, baking-powder, and salt together. Add the milk. +Take to fire and drop the mixture by spoonfuls all over the +stew. Cover and cook slowly for ten minutes without once +removing the cover.</p> + +<p class="hang">To serve, lift the dumplings carefully and lay around the edge of +the platter; place stew in the center, and over it pour the +sauce.</p> + +<p class="footer"><b><i>Wherever butter is specified in a recipe use a slightly smaller +quantity of Swift's Premium Oleomargarine, it costs less and is just as +good.</i></b></p> + +<h3><span class='pagenum'><a name="Page_30" id="Page_30">[Page Thirty]</a></span> +Timetable for Baking</h3> + +<ul> +<li>Beans (if prepared by soaking and boiling), 3 to 4 hrs.</li> +<li>Beef sirloin or rib, rare, weight 5 pounds, 1 hr. 5 min.</li> +<li>Beef sirloin or rib, well done, weight 5 pounds, 1 hr. 40 min.</li> +<li>Beef rump, rare, weight 10 pounds, 1 hr. 35 min.</li> +<li>Biscuit raised, 12 to 20 min.</li> +<li>Biscuits, baking-powder, 12 to 15 min.</li> +<li>Bread, white loaf, 45 to 60 min.</li> +<li>Bread, graham loaf, 35 to 45 min.</li> +<li>Cake, layer, 15 to 25 min.</li> +<li>Cake, loaf, 40 to 60 min.</li> +<li>Cake, sponge, 45 to 60 min.</li> +<li>Chicken, 3 to 4 pounds, 1½ to 2 hrs.</li> +<li>Cookies, 6 to 10 min.</li> +<li>Custard (baked in cups), 20 to 25 min.</li> +<li>Duck, domestic, 1 to 1½ hrs.</li> +<li>Duck, wild, 20 to 30 min.</li> +<li>Fish, thick, 3 to 4 pounds, 45 to 60 min.</li> +<li>Fish, small, 20 to 30 min.</li> +<li>Gingerbread, 25 to 35 min.</li> +<li>Lamb leg, well done, 1½ to 2 hrs.</li> +<li>Mutton, 1½ to 2 hrs.</li> +<li>Pork, well done, 4 pounds, 2 hrs.</li> +<li>Potatoes, 35 to 50 min.</li> +<li>Puddings, rice, bread, 45 to 60 min.</li> +<li>Veal leg, well done, per pound, 20 min.</li> +</ul> + +<h3>Timetable for Boiling</h3> + +<ul> +<li>Asparagus, 20 to 30 min.</li> +<li>Beans, shell, 1 to 1½ hrs.</li> +<li>Beans, string, 45 to 60 min.</li> +<li>Beets, young, 45 to 60 min.</li> +<li>Beets, old, 3 to 4 hrs.</li> +<li>Brown bread, steamed, 3 hrs.</li> +<li>Cabbage, 35 to 60 min.</li> +<li>Carrots, 1 hr.</li> +<li>Cauliflower, 20 to 30 min.</li> +<li>Chickens, young, 3 to 4 pounds, 1 to 1¼ hrs.</li> +<li>Corn, green, 15 min.</li> +<li>Corned Beef, gentle simmering, 3 to 4 hrs.</li> +<li>Eggs, soft cooked (in water which does not boil), 4 to 6 min.</li> +<li>Eggs, hard cooked (in water which does not boil), 35 to 45 min.</li> +<li>Ham, weight 12 to 14 pounds, 4 to 5 hrs.</li> +<li>Onions, 45 to 60 min.</li> +<li>Rice in fast boiling water, 20 min.</li> +<li>Smoked tongue, 4 hrs.</li> +</ul> + +<h3>Timetable for Frying</h3> + +<ul> +<li>Bacon, 3 to 5 min.</li> +<li>Fritters or doughnuts, 3 to 5 min.</li> +<li>Croquettes, 3 to 5 min.</li> +<li>Breaded chops, 10 to 20 min.</li> +<li>Smelts, 3 to 5 min.</li> +<li>Small fish, 1 to 4 min.</li> +</ul> + +<h2><span class='pagenum'><a name="Page_31" id="Page_31">[Page Thirty-one]</a></span> +Index</h2> + +<table border="0" summary="index"> +<tr><td></td><td align="right" class="xsm">PAGE</td></tr> +<tr><td>Baking-Day Helps,</td> <td align="right"><a href="#Page_7">7</a></td></tr> +<tr><td>Beef à la Mode,</td> <td align="right"><a href="#Page_24">24</a></td></tr> +<tr><td>Beef Cannelon,</td> <td align="right"><a href="#Page_22">22</a></td></tr> +<tr><td>Beef Loaf,</td> <td align="right"><a href="#Page_26">26</a></td></tr> +<tr><td>Beefsteak Pie,</td> <td align="right"><a href="#Page_28">28</a></td></tr> +<tr><td>Boiled Beef,</td> <td align="right"><a href="#Page_25">25</a></td></tr> +<tr><td>Braised Beef,</td> <td align="right"><a href="#Page_28">28</a></td></tr> +<tr><td>Brown Beef Stew,</td> <td align="right"><a href="#Page_29">29</a></td></tr> +<tr><td>Butter Scotch,</td> <td align="right"><a href="#Page_6">6</a></td></tr> +<tr><td>Cookies,</td> <td align="right"><a href="#Page_6">6</a></td></tr> +<tr><td>Cornbread,</td> <td align="right"><a href="#Page_4">4</a></td></tr> +<tr><td>Corn Pudding,</td> <td align="right"><a href="#Page_27">27</a></td></tr> +<tr><td>Cream Horseradish Sauce,</td> <td align="right"><a href="#Page_24">24</a></td></tr> +<tr><td>Curry Balls,</td> <td align="right"><a href="#Page_27">27</a></td></tr> +<tr><td>Dumplings,</td> <td align="right"><a href="#Page_29">29</a></td></tr> +<tr><td>English Walnut Pudding,</td> <td align="right"><a href="#Page_5">5</a></td></tr> +<tr><td>Fireless Cooker, The Practical Value and Use of,</td> <td align="right"><a href="#Page_15">15-21</a></td></tr> +<tr><td>Ginger Bread,</td> <td align="right"><a href="#Page_6">6</a></td></tr> +<tr><td>House-Cleaning Hints,</td> <td align="right"><a href="#Page_9">9</a></td></tr> +<tr><td>House-Plant Suggestions,</td> <td align="right"><a href="#Page_11">11</a></td></tr> +<tr><td>How to Use the Cheaper Cuts of Meat,</td> <td align="right"><a href="#Page_12">12-14</a></td></tr> +<tr><td>Illustration showing Standard Cuts of Beef,</td> <td align="right"><a href="#Page_14">14</a></td></tr> +<tr><td>Laundry Helps,</td> <td align="right"><a href="#Page_10">10</a></td></tr> +<tr><td>Lemon Pie,</td> <td align="right"><a href="#Page_4">4</a></td></tr> +<tr><td>Little Beef Cakes,</td> <td align="right"><a href="#Page_26">26</a></td></tr> +<tr><td>Loaf Fig Cake,</td> <td align="right"><a href="#Page_3">3</a></td></tr> +<tr><td>Oatmeal Crackers,</td> <td align="right"><a href="#Page_5">5</a></td></tr> +<tr><td>Oleomargarine, Swift's Premium,</td> <td align="right">Foot Notes</td></tr> +<tr><td>Oleomargarine, The Truth About,</td> <td align="right"><a href="#Page_2">2</a></td></tr> +<tr><td>Penoche,</td> <td align="right"><a href="#Page_5">5</a></td></tr> +<tr><td>Renovating Suggestions,</td> <td align="right"><a href="#Page_8">8</a></td></tr> +<tr><td>Recipes,</td> <td align="right"><a href="#Page_3">3-6</a>, <a href="#Page_22">22-29</a></td></tr> +<tr><td>Smothered Beef with Corn Pudding,</td> <td align="right"><a href="#Page_27">27</a></td></tr> +<tr><td>Spanish Minced Beef,</td> <td align="right"><a href="#Page_23">23</a></td></tr> +<tr><td>Steak en Casserole,</td> <td align="right"><a href="#Page_25">25</a></td></tr> +<tr><td>Sugar Cookies,</td> <td align="right"><a href="#Page_4">4</a></td></tr> +<tr><td>Timetables (Baking, Boiling, Frying),</td> <td align="right"><a href="#Page_30">30</a></td></tr> +<tr><td>Tomato Sauce,</td> <td align="right"><a href="#Page_23">23</a></td></tr> +<tr><td>Truth about Oleomargarine,</td> <td align="right"><a href="#Page_2">2</a></td></tr> +</table> + +<p class="center pad-tb"> +<span class="med">THE SHIRLEY PRESS</span><br /> +CHICAGO</p> + +<div class="figcenter" style="width: 400px;"> +<img src="images/end.jpg" width="400" height="270" alt="Back Cover" +title="Swift's Premium Oleomargarine" /> +</div> + +<div id="tn"> +<h2 id="note">Transcriber's Note:</h2> + +<p>Both "to-day" and "today" appear in the original text. This has not +been changed.</p> + +<p>The following corrections have been made to the text:</p> +<ul> +<li><a href="#Page_11">p. 11</a>: "dopping" to "dropping" (dropping their buds)</li> +<li><a href="#Page_21">p. 21</a>: "Fahrenheat" to "Fahrenheit" (at 212 degrees Fahrenheit)</li> +<li><a href="#Page_22">p. 22</a>: "a la" to "à la" ("à la Flamande" and "à la mode")</li> +<li><a href="#Page_25">p. 25</a>: "try" to "fry" (fry out the fat)</li> +<li><a href="#Page_29">p. 29</a>: missing close bracket added (Bony End Shoulder (10) or Veiny Piece)</li> +</ul> +</div> + +<p> </p> +<p> </p> +<hr class="full" /> +<p>***END OF THE PROJECT GUTENBERG EBOOK THE KITCHEN ENCYCLOPEDIA***</p> +<p>******* This file should be named 33748-h.txt or 33748-h.zip *******</p> +<p>This and all associated files of various formats will be found in:<br /> +<a href="http://www.gutenberg.org/dirs/3/3/7/4/33748">http://www.gutenberg.org/3/3/7/4/33748</a></p> +<p>Updated editions will replace the previous one--the old editions +will be renamed.</p> + +<p>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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