Chapter V

Vanilla ice cream, 396
pudding, 187
sauce, 80

Veal, 288
croquettes, 289
roast shoulder of, 290
to cook, 289

Vegetable garnish, 289
purée, 248
soup, 240

Vegetables, 72
a few pointers about, 136
à la jardiniere, 376

Vermont rhubarb griddle cakes, 125

Vienna, dough, straight, 9

Vinaigrette, artichoke, 221
asparagus, 286

Virginia broiled oysters, 412
griddle cakes, 341
sauce, 319
style baked ham, 476

W

Waffle batter, 37

Waffles, 35

Wassail, an English, 477

Water ice, 397
icing, 25

Weight, diet to reduce, 399

Welsh cheese pudding, 263
rarebit, 272

West Indies sweet potato pudding, 416

What these breakfasts eliminate, 402

Wheat bread, entire, 11

Whip, fruit, 83

White fruit cake, 65
mountain icing, 59
potatoes, 419
pound cake, 66

Whole wheat muffins, 378

Why dough falls, 2

Wild game filling, 344

Winter menu, 338

Y

Yankee mush, 437
oyster pie, 409
pancakes, 380

Yearling, 323

Yeast, home-made, 8

Yeast-raised cake, how to make, 23

Ye Kentucky corn dodgers, 436
olde-tyme mincemeat, 363
pork pie, 445
old-time oyster pye, 341-342
Virginia batter bread, 436

Yesterday's bran bread, 379

Yorkshire pudding, 442

A TABLE FOR USE OF THE ECONOMICAL HOUSEWIFE

CONVERTING DRY MEASURE INTO LBS. AND OZ.

+-----------------------+--------------+-------------+------------+--------+
| | 1/4 pk. | 1 qt. | 1 pk. | 1 bu. |
+-----------------------+--------------+-------------+------------+--------+
|Apples | 3 lbs. | 1 lb. 8 oz. | 11-1/4 lbs.| 45 lbs.|
+-----------------------+--------------+-------------+------------+--------+
|Beans, Lima | 3 lbs. 8 oz. | 1 lb. 12 oz.| 14 lbs. | 56 lbs.|
+-----------------------+--------------+-------------+------------+--------+
|Beans, String | 1 lb. 8 oz. | 12 oz.| 6 lbs. | 24 lbs.|
+-----------------------+--------------+-------------+------------+--------+
|Beans, Wax | 1 lb. 8 oz. | 12 oz.| 6 lbs. | 24 lbs.|
+-----------------------+--------------+-------------+------------+--------+
|Carrots | 3 lbs. 2 oz. | 1 lb. 9 oz. | 12-1/2 lbs.| 50 lbs.|
+-----------------------+--------------+-------------+------------+--------+
|Cranberries | 2 lbs. | 1 lb. 1 oz. | 10 lbs. | 40 lbs.|
+-----------------------+--------------+-------------+------------+--------+
|Kale | 12 oz. | 6 oz. | 3 lbs. | 12 lbs.|
+-----------------------+--------------+-------------+------------+--------+
|Onions | 3 lbs. 9 oz. | 1 lb. 12 oz.| 12-1/2 lbs.| 50 lbs.|
+-----------------------+--------------+-------------+------------+--------+
|Parsnips | 3 lbs. 2 oz. | 1 lb. 9 oz. | 12-1/2 lbs.| 50 lbs.|
+-----------------------+--------------+-------------+------------+--------+
|Peas, dried | 3 lbs. 12 oz.| 1 lb. 14 oz.| 11-1/4 lbs.| 45 lbs.|
+-----------------------+--------------+-------------+------------+--------+
|Peas, green, unshelled | 3 lbs. 8 oz. | 1 lb. 12 oz.| 14 lbs. | 56 lbs.|
+-----------------------+--------------+-------------+------------+--------+
|Potatoes, Irish | 3 lbs. 12 oz.| 1 lb. 14 oz.| 15 lbs. | 60 lbs.|
+-----------------------+--------------+-------------+------------+--------+
|Potatoes, Sweet | 3 lbs. 4 oz. | 1 lb. 10 oz.| 13-1/2 lbs.| 54 lbs.|
+-----------------------+--------------+-------------+------------+--------+
|Tomatoes | 3 lbs. 12 oz.| 1 lb. 14 oz.| 15 lbs. | 60 lbs.|
+-----------------------+--------------+-------------+------------+--------+
|Turnips | | | | |
+-----------------------+--------------+-------------+------------+--------+
|Cherries | 3 lbs. 8 oz. | 1 lb. 12 oz.| 14 lbs. | 56 lbs.|
+-----------------------+--------------+-------------+------------+--------+
|Peanuts | 1 lb. 6 oz. | 10 oz.| 5-1/2 lbs.| 22 lbs.|
+-----------------------+--------------+-------------+------------+--------+

The law provides that apples, cucumbers, cabbage, pears, peaches may be sold by numerical count.

BOILING

+------------------------------------++--------------------------------+
| MEATS || VEGETABLES |
+------------------------------------++--------------------------------+
| Time || Time |
+------------------------------------++--------------------------------+
|Mutton |per pound, 20 minutes. || Potatoes |20 to 30 min.|
+------------+-----------------------++------------------+-------------+
|Corned Beef | " " 30 " || Asparagus |20 to 25 " |
+------------+-----------------------++------------------+-------------+
|Ham | " " 20 " || Peas |15 to 20 " |
+------------+-----------------------++------------------+-------------+
|Turkey | " " 25 " || String Beans |20 to 30 " |
+------------+-----------------------++------------------+-------------+
|Chicken | " " 20 " || Lima Beans |30 to 40 " |
+------------+-----------------------++------------------+-------------+
|Fowl | " " 20 " || Spinach |15 to 20 " |
+------------+-----------------------++------------------+-------------+
|Tripe | " " 40 " || Turnips |30 minutes. |
+------------+-----------------------++------------------+-------------+
|| Beets |1 hour. |
+------------------------------------++------------------+-------------+
| FISH || Cabbage |20 minutes. |
+------------------------------------++------------------+-------------+
| Time || Cauliflower |20 " |
+------------+-----------------------++------------------+-------------+
|Codfish | " " 15 to 18 min.|| Brussels Sprouts |25 " |
+------------+-----------------------++------------------+-------------+
|Halibut | " " 15 to 18 min.|| Onions |30 " |
+------------+-----------------------++------------------+-------------+
|Bluefish | " " 15 to 18 min.|| Green Corn |20 " |
+------------+-----------------------++------------------+-------------+
|Lobster | " " 30 to 40 min.|| Rice |20 " |
+------------------------------------++------------------+-------------+

BAKING

+-----------------------------------------------------+
| MEATS |
+------------------------------------------------------
| | Time |
+----------------------------+------------------------+
| Beef, ribs, rare | per pound, 15 minutes.|
+----------------------------+------------------------+
| Beef, ribs, well done | " " 20 " |
+----------------------------+------------------------+
| Round of Beef | " " 20 " |
+----------------------------+------------------------+
| Mutton, leg, rare | " " 18 " |
+----------------------------+------------------------+
| Mutton, leg, well done | " " 20 " |
+----------------------------+------------------------+
| Mutton, loin, rare | " " 15 " |
+----------------------------+------------------------+
| Lamb, well done | " " 20 " |
+----------------------------+------------------------+
| Veal, well done | " " 25 " |
+----------------------------+------------------------+
| Pork, well done | " " 25 " |
+----------------------------+------------------------+
| Chicken | " " 20 " |
+----------------------------+------------------------+
| Goose | " " 25 " |
+----------------------------+------------------------+
| Fillet, hot oven | 45 minutes. |
+----------------------------+------------------------+
| Braised Meats | 1-1/2 hours. |
+----------------------------+------------------------+
| Turkey, 8 pounds | 2 hours |
+----------------------------+------------------------+
| Birds, small, hot oven | 15 to 20 min. |
+----------------------------+------------------------+
| Ducks, tame | 1 hour. |
+----------------------------+------------------------+
| Ducks, wild, very hot oven | 25 minutes. |
+----------------------------+------------------------+
| |
| FISH |
+----------------------------+------------------------+
| Large Fish | 1 hour, about |
+----------------------------+------------------------+
| Small Fish | 20 to 30 mins. |
+----------------------------+------------------------+

BROILING

+-------------------------------------------+
| Time |
+-------------------------------------------+
| Steak, 1 inch thick | 8 to 10 min. |
+--------------------------+----------------+
| Steak, 1-1/2 inch thick | 10 to 15 " |
+--------------------------+----------------+
| Mutton Chops, French | 8 minutes. |
+--------------------------+----------------+
| Mutton Chops, English | 10 " |
+--------------------------+----------------+
| Spring Chicken | 20 " |
+--------------------------+----------------+
| Quail | 8 to 10 min. |
+--------------------------+----------------+
| Grouse | 15 minutes. |
+--------------------------+----------------+
| Squabs | 10 to 15 min. |
+--------------------------+----------------+
| Shad, Bluefish, Trout | 15 to 25 " |
+--------------------------+----------------+
| Small Fish | 5 to l0 " |
+--------------------------+----------------+

WEIGHTS AND MEASURES

4 gills = 1 pint.
2 pints = 1 quart.
4 quarts = 1 gallon.
16 ounces = 1 pound.

1/2 kitchen cupful = 1 gill.
1 kitchen cupful = 1/2 pint or 2 gills.
4 kitchen cupfuls = 1 quart.

2 cupfuls of granulated sugar } = 1 pound
2-1/2 cupfuls of powdered sugar }
1 tablespoonful of sugar = 1/2 oz.
1 tablespoonful of butter =
Butter size of an egg = 2 oz.
1 cupful of butter = 1/2 pound.
4 cupfuls of flour } = pound
1 quart }
16 tablespoonfuls of dry material = 1 cupful.
16 tablespoonfuls of liquid = 1 cupful.

PROPORTIONS

5 to 8 eggs to 1 quart of milk for custards.
3 to 4 eggs to 1 pint of milk for custards.
1/2 teaspoonful of salt to 1 quart of milk for custards.
1 teaspoonful of vanilla to 1 quart of milk for custards.
2 ounces of gelatine to 1-3/4 quarts of liquid.
8 level tablespoonfuls of cornstarch to 1 quart of milk.
8 level teaspoonfuls of baking-powder to 1 quart of flour.
2 teaspoonfuls of baking-powder to 1 cupful of flour.

* * * * *

Spacious Broiling Oven, White Enamel Pan with Rack. White Enamel Splasher. Spacious Cooking Top. Pouch feed for Coaling fire without removing lids. Duplex Grates. Deep Ash Pit. Large Gas Oven. Front Oven Burner. Large Gas Cooking Top. Burners operate from front of range. Full 18" coal oven. Drop oven doors enamel trimmed. Nickelled Brackets. Beautiful--Sturdy--Efficient.]

A POOR RANGE WILL SPOIL THE BEST COOK

You are not always to blame when a roast goes bad in the oven--when a cake falls in the centre--the fault may be with your gas range--your oven does not heat uniformly or you have to use too much gas to get the results you are after.

The Fortune gas range was designed to help you cook. The Fortune is not merely our conception of what a good gas range should be.

The Fortune gas range is, on the other hand, the result of exhaustive scientific study--stands today without a peer. The Flex-o-tuf iron used in its construction insures long life and continued good service--you can depend upon it. You know that it does not waste fuel, and because domestic science teachers and lecturers have endorsed it, that it is the one and most practical range for you.

_Send for descriptive circulars._

ABRAM COX STOVE COMPANY

AMERICAN AND DAUPHIN STS., PHILADELPHIA, PA.

_Makers of Novelty Hot Water, Steam and Vapor Systems. Warm Air Pipe and Pipeless Furnaces. Coal and Combination Ranges. Laundry Stoves, Hot Water Supply Boilers. Fortune Gas Range and Gas Water Heaters._

End of Project Gutenberg's Mrs. Wilson's Cook Book, by Mary A. Wilson