Chapter III: Part 3

Serves 5-6. Preparation 25 minutes.

1 cross cut of rump steak (1¾ inches thick)
2 tbsp. butter
½ tsp. salt
2 c. small beets
⅛ tsp. pepper
6 slices tomato
6 slices lemon
6 stuffed olives
6 potatoes

Wipe steak, remove superfluous fat, and pan broil seven minutes. Grease an oak plank and arrange, close to the edge, a border of mashed potatoes, pressed through a pastry bag. Remove steak to plank, put into a hot oven, and bake until steak is cooked and potatoes are browned. Spread steak with butter, salt and pepper, and garnish with parsley, lemon and olives. Arrange beets and other vegetables, if desired, on the side.

MEAT SAUCES AND GRAVY

Use the meat juices left from cooked meat or fowl, removing any excess fat. Extract of beef may be substituted for meat juices in gravy.

After removing meat and excess fat from the roasting pan or skillet, heat meat juices to boiling and thicken carefully. To avoid lumpy gravy, the best way is to mix the flour with a small amount of water, stirring until smooth, then gradually adding more cold water until the thickening is of the right consistency. Add gradually to the hot liquid, stirring constantly.

Allow mixture to cook ten minutes. Gravy should be cooked thoroughly to avoid any raw or starchy taste, too common to American gravies.

Season carefully, according to the meats gravy is to be served with. It is wise to taste before serving.

The distinctive touch French chefs are noted for in their meat and fish dishes is often due to the sauce accompanying them. Any careful American cook can acquire the same reputation for skill by following the suggestions to cook thoroughly and season distinctively.

FOUNDATION RECIPE FOR CREAM SAUCES FOR MEATS, FISH AND VEGETABLES

Thin Sauce 1 tbsp. fat, 1 tbsp. flour to ½ pt. liquid
Medium “ 2 tbsp. fat, 2 tbsp. flour to ½ pt. liquid
Thick “ 3 tbsp. fat, 3 tbsp. flour to ½ pt. liquid

=Method of Preparation=—Melt fat, add flour, stir until smooth. Add liquid gradually, stirring constantly. Place over hot water until the starch is well cooked and the sauce is smooth and of the desired thickness. Season to taste.

_For variety, serve some of the extra meat portions
each week—see page 15_

HOW TO COOK POULTRY

(_See pages 13 and 40_)

SELECTION OF YOUNG FOWL

The flesh of young fowl is smooth. The claws and feet are usually light yellow in color and are very supple. A breastbone which bends easily indicates young fowl. Fowl should be plump, but not over plump. If fowl is exceptionally fat at the crop, it indicates large inner organs. They weigh heavily, and therefore are poor purchases.

PREPARATION FOR COOKERY

Care should be taken that the fowl is drawn and thoroughly cleansed. This is often attended to by the local butcher, but special care and attention is also needed in the home.

The pin feathers must all be removed and the fowl singed. All blood clots, portions of lungs, etc., should be removed. Hold fowl under faucet, and let water from faucet rush through it to remove any clinging portions.

TERMS USED IN SELECTING FOWL

Chicken—Term applied to fowls under ten months.
Broilers—Young spring chickens about six months old.
Fowl—Term including chicken, turkey, goose and duck.
Pullet—Young hen. Term including fowl up to the age of one year.
Capon—Specially fattened male chicken.

METHODS OF COOKING

ROASTING

Chicken and turkey being dry meat, require frequent bastings. The grease which accumulates in the roasting of geese must be poured off from time to time. This should be clarified and carefully saved for use in pastries and as spreads. Strips of salt pork or bacon if placed across turkey or chicken baste the fowl as well as flavor it.

STEWING

Older fowl is best when stewed. The fowl should be put into boiling water, seasoning added, and gently cooked at the simmering point for several hours before the vegetables are added. Cook until the meat is very tender. Add dumplings the last twenty minutes.

BROILING

Fowl that is to be broiled should be brushed well with oil and allowed to stand in cool place some time before broiling. Sprinkling with lemon juice also tends to make it tender as well as flavors the fowl. Strips of bacon laid across the top baste the fowl. Turn frequently to insure thorough cooking.

FRYING

Select young fowl for frying. Long, slow cooking is needed to thoroughly cook the fowl. The portions are dipped in egg and crumbs to protect them from the high heat of the pan and so keep them tender. Use a shallow griddle and add bacon fat as necessary.

DRESSING A FOWL

In order that the legs, wings, and neck of fowl will not dry out, it is well to truss the fowl for roasting.

Fold back the wings so that they form a “V” on the back. Fold the neck back so that it fits beneath the wings. Fasten with twine. Bend back legs and fasten them close to the rump. Also fasten joints close to the body. If dressing is to be used, stuff in body and then sew up the openings. A trussing or darning needle threaded with twine makes the matter of trussing quite simple.

FROZEN FOWL

If fowl is purchased frozen, thaw in pan of cold water or place in refrigerator for six hours and then dress in the usual manner. Frozen fowl handled by a nationally recognized food organization has been carefully selected and possesses a delicate flavor.

PRESSURE COOKERY OF FOWL

Fowl may be fried or stewed in the pressure cooker. The foods are made ready as in the ordinary method and are placed in the bottom of the cooker. Vegetables or cereals may be placed on the rack above and cooked at the same time. The lid is then adjusted and the pressure raised to about 18 pounds and then kept there for thirty minutes. Fowl that is old is quickly cooked tender in a pressure cooker.

WAYS OF SERVING LEFT-OVER FOWL

Fricassee, creamed chicken, chicken à la king, croquettes, soufflé of fowl, timbales, en casserole, salad, pilaff, patties, cold jellied loaf with vegetables, club sandwiches, hot chicken sandwiches, fritters, dumplings, pot pie, cottagers’ pie, pan roast, boned stuffed chicken, soup, country fried, pressed chicken, forcemeat, blanketed, curry, cutlets, gumbo, scalloped, stew.

_Armour’s Veribest Poultry, the choice of the
discriminating housewife_

SALADS

Salads are combinations of meat, fish, eggs, vegetables, or fruits and nuts with a dressing.

Mayonnaise should not be added to salad until just before serving, as it may liquefy. It is most satisfactory to mix each ingredient in a fruit or vegetable salad with the dressing separately and combine at the last moment.

Green vegetables, such as lettuce, should not have dressing added until just before serving.

The flavor of meat and fish salads is improved by marinating in French dressing before combining with other materials.

CARE OF MATERIALS

LETTUCE AND OTHER SALAD GREENS

Wash and pick over carefully as soon as brought from garden or market. Wrap in a wet tea towel or in salad bag and place on the ice or in cold place to keep fresh.

To keep parsley or other garnishes fresh, place in a fruit jar, sprinkle with cold water and cover tightly. The greens will remain fresh as long as there is moisture in the jar.

SALAD DRESSINGS

FRENCH

A mixture of salad oil, two parts, with one part vinegar and salt and pepper to taste.—Suitable for almost all salads.

CHEESE

To a French dressing add one part of one of the stronger varieties of cheese, crumbled.—Suitable for lettuce salad.

MAYONNAISE

Salad oil, eggs, a small amount of lemon juice, or vinegar and seasoning whipped together to form a thick dressing.—Suitable for chicken, Waldorf, cream cheese, fruit, Macedoine, asparagus, celery and other salads.

BOILED

Milk, eggs, mustard, vinegar and seasonings cooked together to form a dressing of the consistency of soft custard.—Suitable for potato or cabbage salad, and salads where oil dressing is not liked.

RUSSIAN

To one cup of boiled dressing add one-fourth cup of ground ham, 2 tablespoons of caviar, 1 tablespoon of shallots, horseradish and grape juice, and season with sour cream, sugar, pepper and salt.—Suitable for vegetable salads.

THOUSAND ISLAND

A mayonnaise dressing to which is added pimento, green peppers, chili sauce, Worcestershire sauce, pickles and whipped cream.—Suitable for lettuce, endive, and watercress.

WHIPPED CREAM DRESSING

Whipped cream added to a small proportion of boiled dressing or mayonnaise dressing. =Use=—For fruit salad, chicken salad, and other meats of delicate flavor.

SALAD COMBINATIONS

MATERIALS DRESSING WHEN TO SERVE

FRUIT

Waldorf—Apple, celery, Whipped cream Luncheon, dinner or
nuts and dressing dressing light dinner

Half pear filled with “ Luncheon or heavy
chopped fruit dinner

Mixed fruits—orange, “ Luncheon or to replace
pineapple, dates, banana dessert for dinner

CHEESE

American cheese cut in Boiled dressing Main luncheon dish or
cubes, peas, gherkins light dinner

Celery stuffed with cream French dressing Luncheon or course
cheese dinner

Cheese and nut balls “ “
lettuce

Lettuce, grated cheese Mayonnaise “

Pineapple slice with French dressing Serve with baked ham
cheese ball dinner

FISH

Tuna and diced celery Mayonnaise Main luncheon dish or
with light dinner

Fresh watercress, minced
onion, shredded finnan French dressing “
haddie

Salmon en French dressing “
mayonnaise—asparagus
tips

VEGETABLE

Any vegetable fresh, French dressing Luncheon, dinner or to
canned or cooked or mayonnaise replace second vegetable
dressing at dinner

Salads make an ideal main dish—and always add variety]

_For a fine flavored salad dressing use Armour’s
Veribest Salad Oil_

SOME HEARTY MEAT SUBSTITUTES

EGGS

Although hens’ eggs are more commonly in use, the eggs of ducks, geese, guinea fowl and turkeys are all used as food.

USES

The various uses of eggs in cooking may be listed as follows:

1 As a substitute for meat
2 To clear soup and coffee
3 To thicken sauces, etc.
4 To make certain foods light, omelet, soufflés
5 As a garnish
6 To improve flavor
7 To color certain foods
8 To glaze breads, rolls, etc.
9 As a leavening agent in baking

PRINCIPLES OF COOKERY

In cooking eggs, heat produces a change in both color and in firmness, the firmness, or hardness, depending on the temperature and length of time cooked. The change which takes place in the egg albumen is called coagulation. A high temperature for any continued length of time will produce a leathery consistency, which necessitates a longer time for digestion.

Soft-cooked eggs digest more quickly and more satisfactorily than do eggs prepared any other way.

The margin is slight, however, and the stomach takes care of all kinds of cooked eggs.

WAYS OF COOKING AND TIME REQUIRED TO DIGEST

Hours to Digest

1 Boiled { Soft 3
{ Hard 3½
2 Poached 2½
3 Scrambled 3½
4 Fried 3½
5 Baked or Shirred 2¼
6 Raw 1¼

HOW TO PRESERVE

As there is a harvest time for eggs, it is necessary to insure eggs for year around use by preserving a supply for winter release.

Preserve only fresh clean eggs in the spring and early summer when they are cheap and plentiful. They may be preserved in any of the following ways:

1 Commercial cold storage is the most satisfactory method of
preserving eggs.
2 Pack in sawdust, salt, bran or sand, with small end down.
3 Cover with salt brine, limewater or water glass.
4 Coat with lard, oil or paraffin.

CHEESE

PRINCIPLES OF COOKERY

Cheese is sufficiently cooked when melted. Protein is toughened by a high temperature, therefore a low temperature process should always be used in preparing cooked cheese dishes.

Cheese should be kept dry and covered, but never wholly exclude the air. If spread with melted paraffin, it will keep moist. Soft cheese should be kept in the ice box. The receptacle for cheese should be thoroughly sterilized before new cheese is placed in it.

Cheese gives character to many nourishing but indistinct-flavored foods.

HOW TO USE CHEESE

{ Sandwiches
{ Grated in Soups
Uncooked { Salad
Cheese { With Pie or Pudding
{ With Crackers and
{ Coffee

{ In Scalloped Dishes
{ Rarebit
{ Sauces
{ Croquettes
Cooked { Soufflés and Fondues
{ Biscuits, Muffins,
{ Cheese Sticks
{ Topping for Baked
{ Dishes

CHEESE SOUFFLÉ

Serves 4. Preparation 20 minutes. Medium in cost.

2 tbsp. butter or oleomargarine
3 tbsp. flour
½ c. scalded milk
Speck cayenne
½ tsp. salt
¼ c. grated American cheese
3 eggs

Melt the oleomargarine, add the flour and when well mixed add gradually the scalded milk. Then add salt, cayenne and cheese. Remove from the fire and add the yolks of eggs, beaten until lemon colored. Cool the mixture and fold into the whites, beaten until stiff. Pour into a buttered baking dish and cook twenty minutes in a slow oven. Serve at once. Cheese soufflé is suitable as the main dish for luncheon, dinner or supper.

CHEESE SAUCE

Serves 5. Preparation 20 minutes.

2 c. medium white sauce
1 c. grated cheese

Make a medium white sauce. To each cup of sauce add half a cup of grated cheese and cook in double boiler until melted.

Use as a sauce over macaroni, spaghetti, rice, hominy, escalloped vegetable dishes, over toast as mock rarebit, or as a foundation for cream of cheese soup.

_Veribest carton eggs carry the Armour guarantee of
dependability_

VEGETABLE COOKERY

Fresh vegetables should be whole and sound when purchased. Roots and tubers require special care as to cleanliness. Perishable vegetables should be used as soon as purchased. If kept for any length of time, they should be stored in a cool, dry place. From time to time, they should be looked over and those which show signs of decay, removed.

PREPARATION FOR COOKING

The first step is cleansing. Wash thoroughly in cold water and then pick over or scrub with a vegetable brush to thoroughly remove any small portions of dirt that may be embedded in the outer covering or hidden among the leaves. Remove all leaves, tops, etc. The ideal way, from a food value standpoint, is to cook potatoes with the skins on, for, if pared, the valuable mineral salts escape into the water. Vegetables that are pared before cooking should be pared very thin. Between the skin and outer layers of the vegetable lies a layer containing much nutritive material, and, unless the parings are thin, this material is lost. Water in which pared vegetables are cooked should be saved and used as soup stock.

METHODS OF COOKING

BOILING

Vegetables should be cooked in boiling water. Strong smelling vegetables, such as cabbage, onions, etc., will not give off strong odors if cooked in plenty of water and uncovered. Other vegetables should be cooked in just enough water to cover and the kettle should be covered. Salt, however, toughens the fiber and, for this reason, is only used in the cooking of young, tender shoots. For the older vegetables the salt may be added just before serving.

STEAMING

Steaming is a very satisfactory method of cooking vegetables. The vegetables are placed on racks in the steamer and cooked until tender. None of the juices are lost, and the fiber is not toughened, and the appearance and shape of the vegetables are preserved.

BAKING

Vegetables may be washed, and baked in a moderate oven until the skin bursts. This method of cooking is satisfactory in that no nutriment is lost. The vegetables classed as roots, such as turnips, parsnips, etc., may be baked, but are less suited to this method of cooking.

WAYS OF SERVING VEGETABLES

Fresh with dressing (salads)
Creamed
Cooked, with dressing
Sautéed
Steamed
Boiled with butter sauce
Pickled
Baked
Braised as in soups, stews
Croquettes
Scalloped
Au gratin

GARNISHES

Garnishes of vegetables are often used to give a colorful touch to meat dishes. A little sprig of parsley is often sufficient decoration. Clever garnishes are made by means of vegetable cutters. These are attractive additions when used as a border around a meat dish.

Lettuce is used extensively as a garnish. It is used most commonly as a garnish for cold meats.

VEGETABLE GARNISHES

Tomato
Celery tops
Peas
Celery
Chicory
Olives
Radishes
Asparagus tips
Chopped beets
Nests of lettuce
Romaine
Cucumbers
Green beans

CANDIED SWEET POTATOES

Serves 6. Preparation 30 minutes.

8 sweet potatoes
¼ lb. butter
¼ tsp. salt and pepper
1 c. sugar
1 tsp. cinnamon

Method: Pare the potatoes. Cut in two lengthwise.
Parboil for fifteen minutes, drain and lay in baking
dish. Spread with butter, sprinkle with salt and
pepper, sugar and cinnamon. Add a few tablespoonfuls of
hot water and bake until tender, basting often with the
sauce in the pan.

ASPARAGUS BAKED WITH CHEESE

Serves 6. Preparation 20 minutes.

1 bunch asparagus
3 tbsp. butter
3 tbsp. flour
¼ tsp. salt
1 c. white stock or 1 c. asparagus stock and
½ c. evaporated milk
Yolks of 2 eggs
Grated American cheese
Buttered cracker crumbs

Wash and tie the asparagus in a bunch and cook in boiling salted water until tender. Drain and save the liquor for soup. Make a sauce of the butter, flour, seasoning, stock and evaporated milk; add the yolks and two tablespoonfuls of cheese. Stir the sauce until the cheese melts but do not boil. Put the asparagus in a buttered baking dish and cover with sauce. Cover with cracker crumbs and put in an oven and bake until brown.

_Appetizing cheese of many varieties is marketed under
the Armour Oval Label of Quality_

CAKE MAKING

_Make all measurements level._

==============+=============+==========+=======+==========+=========+========+======+===========+============
Classification|Shortening | Sugar | *Eggs | Liquid |Baking |Flour | Salt | Flavoring | Other
| | | | | Powder | | | |Ingredients
| | | | | or Soda | | | |
--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------
PLAIN CAKE |¼ c. | 1 c. | 2 |½ c. | 2½ |1½ c. | ⅛ | ½ tsp. |
for layer |Butter or | | |Diluted | tsp. |Sifted | tsp. | Vanilla |
or loaf |Oleomargarine| | |Evaporated| B. P. |twice | | |
| | | |†Milk | | | | |
--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------
SPICE |1 c. |1½ c. | 3 |1 c. | 1 tsp. |2 c. | ⅛ | 5 tsp. | Currants
CAKE |Bacon |Light | |Sour Milk | Soda |Sifted | tsp. | Mixed | and Nuts
|Drippings |Brown | | | |twice | | Spices |
--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------
GINGER |4 tbsp. |1 c. | 1 |½ c. | 1 tsp. |2 c. | ⅛ | 2 tsp. |
CAKE |Drippings |Molasses | |Hot Water | Soda |Sifted | tsp. | Ginger |
| | | | | |twice | | |
--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------
DEVIL’S |½ c. |2 c. | 4 |1 c. | 5 tsp. |2⅔ c. | ⅛ | ½ tsp. | 4 squares
FOOD |Drippings or |Light | |Diluted | B. P. |Sifted | tsp. | Vanilla | Melted
|Oleomargarine|Brown | |Evaporated| |twice | | | Chocolate
| | | |Milk | | | | |
--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------
POUND |1 c. |1½ c. | 4 |½ c. | 2 tsp. |2 c. | ⅛ | 1 tsp. |
CAKE |Butter or Nut|Powdered | |Diluted | B. P. |Sifted | tsp. | Almond |
|Margarine |Sugar | |Evaporated| |twice | | Ext. |
| | | |Milk | | | | |
--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------
LADY |1 c. |2 c. | 6 |1 c. | 2 tsp. |2 c. | | 1 tsp. |
BALTIMORE |Butter |Granulated|whites |Diluted | B. P. |Sifted | | Rosewater |
| | | |Evaporated| |twice | | or Almond |
| | | |Milk | | | | |
--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------
FRUIT CAKE |2 c. |1 c. | 2 |1 c. | 1 tsp. |5 c. | ½ | 1 tsp. | 1 lb.
Dark |Oleomargarine|Molasses, | |Diluted | Soda |Sifted | tsp. | Allspice | Raisins,
|or Drippings |2 c. | |Evaporated| |Flour | | 2 tsp. | ½ lb.
| |dk. brn. | |Milk | | | | Cinnamon | Citron,
| |Sugar | | | | | | 1 tsp. | 1 lb.
| | | | | | | | Cloves | Currants,
| | | | | | | | | ½ c.
| | | | | | | | | Maraschino
| | | | | | | | | Cherries
--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------
FRUIT CAKE |½ c. |1 c. | 5 | | 1 tsp. |1¾ c. | | ½ tsp. | ⅓ cup
White |Oleomargarine|Sugar |whites | | B. P. |Sifted | | Almond | Blanched
|or Butter | | | | |Flour | | Extract | Alm’ds
| | | | | | | | | ½ cup
| | | | | | | | | Cocoanut
| | | | | | | | | ½ cup
| | | | | | | | | Citron
--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------
SPONGE | |1 c. | 5 | | |1 c. | ¼ | 1 tsp. |
CAKE | |Granulated| | | |Pastry | tsp. | Lemon |
| | | | | |Flour | | Juice |
--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------
SPONGE | |⅓ c. | 2 | | |⅓ c. | ⅛ | ¼ tsp. |
DROPS | |Powdered | yolks | | |Pastry | tsp. | Vanilla |
| | | 3 | | |Flour | | |
| | |whites | | | | | |
--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------
ORANGE | |2 c. | 5 | | |2 c. | ½ | | Orange
CAKE | |Powdered | yolks | | |Pastry | tsp. | | Frosting
| | | 4 | | |Flour | | | 2 tsp.
| | | whites| | | | | | Cream of
| | | | | | | | | Tartar
==============+=============+==========+=======+==========+=========+========+======+===========+============

_Method_ Cream butter, add sugar gradually and cream well, add beaten egg and mix. Mix and sift flour, baking powder and salt. Add the dry ingredients and milk alternately to the first mixture. Mix with as little stirring as possible.

VARIATIONS: Add fruit and nuts with dry ingredients.

When whites and yolks are beaten separately, mix the yolk with the butter, and cut and fold in the whites last.

SPONGE CAKE

Beat yolks until thick and lemon colored. Add sugar gradually and continue beating, using Dover beater. Add lemon juice and water. Cut and fold in whites of egg alternately with flour.

VARIATIONS:

Sponge Drops should be dropped from teaspoon on oil paper.

* Fresh or high grade cold storage.
† One part evaporated milk to two parts water.
c.=cup
tsp.=teaspoon
tbsp.=tablespoon

Cake is judged by its delicate flavor, fine grain or texture, evenly baked crust, and appearance. Special pastry flour assures a more delicate texture than bread flour in cake making.

PROPORTION AND USE OF MATERIALS

Salt is used to bring out flavor. Quantity used should be according to amount of butter present. When nuts are used, the amount of salt should be increased slightly to bring out flavor. When chocolate or cocoa is used, decrease the amount of fat, as there is a certain amount of fat in the cocoa and chocolate.

(_Continued on page 37_)

_Use Armour’s Veribest Oleomargarine for cake making_

PASTRIES

PLAIN PASTRY

In plain pastry the shortening is mixed into the flour by chopping or with tips of fingers. All ingredients and utensils should be cold. When the lard is thoroughly chilled a large amount of ice-water can be incorporated, which, when converted into steam, acts as a leavening agent and makes the pastry light and fluffy.

PUFF PASTE

In puff paste the shortening is worked into a paste of flour and water by folding and rolling. Equal parts by weight of flour and shortening are used.

MATERIALS

Pure leaf lard is the ideal shortening for pastry making. It makes a light colored, soft, tender crust. Pure leaf lard is made only of leaf fat rendered in open kettles by a special process which makes the resulting product extremely rich and delicate.

Vegetole may be successfully used, following the same methods as with lard. Vegetole is an absolutely pure vegetable fat, processed to proper cooking consistency without anything being added. It may be secured in a sanitary pail in convenient size for home use.

Butter and oleomargarine are especially desirable for puff paste. A fine pastry or cake flour will absorb moisture least and is therefore one of the first requisites to pastry making. A small quantity of baking powder insures lightness to pie paste, but is not an essential to the product of an expert.

RULES

Everything must be cold, handled lightly and quickly and baked in a hot oven, to assure delicate pastry. To prevent escape of juice, mix cornstarch or flour with sugar and sprinkle lightly over the fruit before covering with the top crust. Press the edges of the upper and lower crusts tightly together. A cone of paper or piece of macaroni may be put into the slit of the crust to allow the escape of steam.

FRENCH PASTRY

French pastries are nationally popular and are very attractive for tea or fancy dessert service. The maker has wide scope for the display of individuality in devising and decorating pastries. Slices of jelly roll, loaf or sponge cake may be spread with mocha frosting to form individual cakes. Fruit-filled tarts, topped with a bit of meringue, are always popular. The real French pastry is made of puff paste, very tender and flaky, and filled with fruit.

CAKE MAKING (Continued from page 36)

LEAVENING AGENTS

Baking powder, soda and eggs are used as leavening agents; this is to make the cake light. If the number of eggs is increased in the cake recipe, decrease the amount of baking powder. One egg is equivalent to one teaspoon baking powder in leavening. Egg and milk together should not exceed 1½ cups liquid with three cups flour.

SHORTENING

A large amount of fat makes a cake close-grained; a small amount makes it porous, but it dries out easily. With too much fat, the cake crumbles and it maybe heavy. If melted fat is used in a cake, add it cool. If added hot, the cake will be tough, coarse in grain and less light.

LIQUID

If water is substituted for milk, use seven-eighths cup of water where one cup of milk is called for. If Veribest Evaporated Milk is substituted for whole milk, use one-third cup of evaporated milk and two-thirds cup of water. If cream is substituted for milk, lessen the shortening and use more cream than the milk called for.

USE OF SOUR OR SWEET MILK

Soda and acid both act on gluten and tend to make it tender, so cakes made with sour milk or buttermilk will be more tender than those made with water or sweet milk. One scant teaspoonful of soda is necessary to neutralize a cup of buttermilk or milk of the same sourness as buttermilk. An excess of soda gives the product an unpleasant flavor and, if present in too large a quantity, is injurious as well.

Sour evaporated milk is very useful in cookery. Dilute it as when sweet and add the necessary amount of soda to the product in which it is to be used.

Muffins, griddle cakes and biscuits are better made with sour milk than with sweet milk. Every bit of sour evaporated milk may be used in this way.

Evaporated milk does not sour quickly because of the thorough sterilization in heating to the temperature necessary for evaporation.

A quality grade of evaporated milk will keep after being open some four days before souring in warm weather and over a week in cold weather.

Foods made with sour milk are characterized by a particular softness of texture.

_Use Armour’s “Simon Pure” Leaf Lard or Vegetole for
particular pastry making_

CEREALS AND FRUITS

Cereals are economical, contain unusually good proportions of necessary food ingredients with small proportion of refuse, are readily prepared for the table, palatable, digestible, compact, and easily preserved without deterioration.

Rolled oats is perhaps the best-known of the cereals and lends itself to the greatest variety of dishes, aside from its popular use as a breakfast food.

Corn flakes are manufactured of the best pure white corn, thoroughly toasted and ready to serve. Wheat flakes are the whole wheat berry, flaked and toasted.

Macaroni, spaghetti, and egg noodles are made from Durum wheat semolina, ground fine. Eggs are added to the cereal for noodles.

Hominy grits and whole hominy are favorite American breakfast cereals and combine well with other foods as the main dish for the meal.

Among the staple food products, rice is one of the least expensive and should appear frequently on the family bill of fare.

Thorough cooking is the secret of the tasty and easily digested dish of cereal. Cereals in bread, muffins, cookies, cakes, croquettes, and in casseroles with cheese, fish, or left-over meat; in the baking dish with a slice of ham, or with a vegetable, they give variety to the menu and make the preparation of the everyday dishes more interesting.

TABLE FOR COOKING CEREALS

Kind Quantity Water Time
Rolled Oats 1 c. 2 c. 20 min.
Corn Meal 1 c. 3½ c. 2 hrs.
Hominy (Fine) 1 c. 4 c. 1 hr.
Hominy (Whole, canned) 1 can heat in 15 min.
own liquid
Rice (Steamed) 1 c. 2 to 3 c. 45 min.
Wheat Cereals 1 c. 2¾ c. 30 min.
Macaroni 1 c. 2 qts. 20 min.
Spaghetti 1 c. 2 qts. 20 min.

Stir cereals gradually into required quantity of boiling water, allowing one teaspoon salt to each cup of cereal. Fine granular cereals may be mixed first with a small amount of cold water to prevent lumping, then add boiling water. Stir flaky cereals with a fork. Cook rapidly at first over flame five or ten minutes, then in double boiler. For prepared cereals, allow plenty of time to cook thoroughly as their palatability and ease of digestion depend largely on this.

For variety, stir figs, dates or marmalade into cereals before serving. Serve with canned fruits, baked apples, or fresh fruits sliced over the cereal.

Cold cooked cereals may be sliced, dipped in flour, or in eggs and crumbs and fried. In preparing corn meal mush for frying, a little flour added to the corn meal will make it slice more easily.

SERVE MORE FRUITS

During the season when fruits are plentiful serve them plain, uncooked and well ripened. Small fruits and berries should be thoroughly chilled. All fruits should be washed and drained or wiped before serving. To wash berries, place in a colander and pour water over them, handling as little as possible. If washed under the faucet turn to a small stream. Wash strawberries before removing the stems, otherwise they will become water soaked.

CANNED FRUITS

Serve canned fruits with their juices as a dessert for luncheon and dinner, as an appetizer for breakfast, in cocktails for dinner, and in various desserts in which fruit is used as a base. The flavor of canned fruit is improved by removing from the can to a dish and allowing to stand in the air one hour before using. The juice which is not served with the fruit should be used in fruit gelatins, sauces, or drinks. Do not waste any fruit juice.

Certain fruit juices contain a neutral substance called pectin, which, when properly cooked, causes them to solidify or jell. In this form much of our excess fruit and juices are preserved. Apples, grapes, currants, cranberries, and plums are the best known jell makers.

GRAPEFRUIT AND ORANGE

In preparing grapefruit to serve, chill the fruit thoroughly, cut in two crosswise, remove the seeds with a sharp pointed knife, remove the center, and, slipping the knife down between rind and pulp, loosen all around without cutting the tissue.

_Cereals and Armour’s Extract of Beef extend the meat
flavor of a small amount of meat to make a satisfying
main dish_

BREAD MAKING

(_Also see page 40_)

Bread can be made out of flour, water, yeast, and salt, but usually a little fat and sugar are added to give additional food value and flavor. Milk when used in place of water makes a more nutritious bread, and the crust has a more appetizing appearance.

Hard wheat flour, which is made from spring wheat and contains a high percentage of gluten, is best for bread making. Winter or soft wheat flour is used where a lighter, more flaky product is desired.

QUALITIES OF GOOD BREAD

Good bread is sometimes described as porous or containing a large number of holes, all about the same size and shape. A loaf of bread should be light in weight according to its size and should be elastic and have a symmetrical form and an unbroken golden crust.

POINTS TO REMEMBER

1. Use dependable materials and correct utensils.

2. Cleanliness. Exactness of proportions, measuring,
mixing and molding.

3. Set bread to rise in a warm place. Keep it warm
while rising.

4. Adjust oven temperature high at first to form crust,
then medium and steady.

5. Cool loaves without steaming.

BAKING

Baking bread (1) kills the ferment (2) makes starch soluble (3) drives off the alcohol and carbon dioxide (4) forms brown crust of pleasant flavor. Bread should be baked 45 minutes-1 hour in a moderate oven at a temperature of 350°-400°. If the oven is too hot, the crust will brown too quickly before the center of the bread is baked. The first fifteen minutes of the baking, the loaves should continue rising, then should brown and continue browning for the next twenty minutes. The last fifteen minutes should finish the baking.

After baking, the loaves should be removed from the pans at once, and turned on their side on a wire bread or cake cooler. If a soft crust is desired, brush with butter and cover; if a crisp crust is preferred, allow the bread to cool without covering.

ROLLED OATS BREAD

Makes 3 loaves. Preparation 5 hours.

Pour two cups of scalded milk (or part milk and part water) over one cup and a half of rolled oats, add two tablespoons of sugar or molasses. When cooled to lukewarm, add one-third a cake of compressed yeast, softened and mixed with half a cup of lukewarm water, three cups of whole wheat flour and two of white flour. Mix with a knife to a dough, adding as much more flour as is required to make a dough that may be kneaded. Knead until smooth and elastic. Wash and butter the mixing bowl; in it put the dough, carefully cover and set aside out of draughts. When the dough is doubled in bulk, cut down and shape into two loaves. When again nearly doubled in bulk bake one hour.

REFERENCES FOR JUDGING

(FARMER’S BULLETIN No. 807)

Points
{ Shape 5
1. General appearance { Smoothness of crust 5
{ Depth and evenness 5
2. Lightness 10
{ Thickness 5
{ Quality (crispness and elasticity) 5
3. Crust { Color 10
{ Texture (size uniformity of cells,
{ thinness of cell walls) 15
4. Crumb—Elasticity (softness, springiness) 15
5. Flavor (taste and odor) 25
---
Total 100

HOMINY BREAD

Makes 2 loaves. Preparation 5 hours.

2 large potatoes (peeled and sliced)
3 c. cooked hominy
1 tbsp. lard
1 tsp. salt
Flour to make a stiff dough
1 compressed yeast

Boil potatoes, drain and press through colander. Add enough water to liquor drained from the potatoes to make four cups of liquid. Add to this one yeast cake dissolved in one-fourth cup of lukewarm water, add lard, salt, hominy, and enough white flour to knead.

Knead and let rise until double its size. Knead again, shape into loaves, put into pans, and let rise again. Bake in a moderate oven forty-five minutes to one hour.

References

Bread and Bread Making in the Home by _Caroline L. Hunt and Hanna L. Wessling. Farmer’s Bul. 807, U. S. Dept. of Ag. 1917._ Bread Making—_H. Atwater. Va. Agric. Dept. B. Bul. 109-16._ Some Points in Making and Judging Bread by _Isabelle Bevier, Univ. of Ill. Bul. Vol. X: No. 25-1916._

_Armour’s “Simon Pure” Leaf Lard is the ideal
shortening for breads and biscuits_

SUGGESTIONS FOR SPECIAL OCCASIONS

CHRISTMAS DINNER

Grapefruit Cocktail
Clear Soup
Roast Duck Bread and Sausage Dressing
Gravy Cranberry Frappé
Mashed Potatoes Creamed Cauliflower
Celery Olives
Apple-and-Celery Salad
Sultana Roll Plum Pudding
Bonbons Fancy Grapes
Coffee

THANKSGIVING DINNER

Blue Points
Celery Salted Nuts
Roast Stuffed Turkey
Brown Gravy Mashed Potatoes Mashed Turnips
Creamed Onions
Lettuce French Dressing
Cream Cheese Crisp Crackers
Mince Pie Pumpkin Pie
Coffee

FAVORITE SOUTHERN DISHES

CREOLE SAUCE

Serves 5. Preparation 20 minutes. Medium in cost.

2 tablespoons chopped onion
4 tablespoons green pepper, finely chopped
2 tablespoons oleomargarine
2 tomatoes
¼ cup sliced mushrooms
6 olives, stoned
1⅓ cups brown sauce
Salt and pepper

Cook onion and pepper with oleomargarine five minutes; add tomatoes, mushrooms, and olives and cook two minutes, then add brown sauce. Bring to boiling point and serve hot. This can accompany fish, meat or vegetables.

SMOTHERED CHICKEN

Serves 4. Preparation 1 hour 20 minutes. Inexpensive in season.

1 chicken
Seasonings
Water
Flour
Parsley
1 tablespoon lard

This is a most delicate and palatable way of cooking chicken. After cleaning the young chicken, split down the back and dredge with salt and pepper. Put a tablespoonful of lard into the frying pan, and, when it is hot, add the chicken. Cook over slow fire fifteen minutes, then add a half cup of water, and set back on the stove, and let it simmer gently and steadily for about an hour. Serve with a garnish of chopped parsley. Some smother the chicken in butter, but this is according to taste.

CORN FRITTERS

Serves 6. Preparation 45 minutes. Time to cook 15 minutes. Economical.

1 can of corn
2 eggs
1 cupful of flour
2 teaspoonfuls baking powder
1 teaspoonful of salt
½ teaspoonful of pepper

Put the corn through a food chopper; add the well-beaten eggs, flour, seasoning and baking powder. Mix well and fry on a well-greased hot griddle or in deep fat.

BEATEN BISCUIT

Serves 4. Preparation 1 hour. Economical.

2 cups flour
1 cup milk or water
2 tablespoons lard
½ teaspoonful salt

Stir the flour and add the salt, mixing thoroughly; then add the lard, and blend by rubbing through the hands till not a lump remains in the flour. Now add gradually the water or milk, or the milk and water combined, using half and half of each, and knead all together till the dough, which must not be too soft, but rather stiff, is formed. Then lay the dough on a biscuit board on a block, and beat for a half hour with a rolling pin. Knead lightly, and beat again for a full ten minutes, till from every portion of the surface and sides the air bubbles or “blisters” form. A special biscuit beater simplifies this process. Roll to quarter of an inch thick and cut round with round cutter, or square with a knife, and stick here and there with a fork. Bake in a moderate oven for about ten or fifteen minutes, till a delicate brown above and below.

SOUTHERN EGG BREAD

Serves 5. Preparation 25 minutes. Economical.

1 quart cornmeal
1 cup of milk (buttermilk if possible)
2 eggs
1 teaspoonful of salt
2 tablespoonfuls of butter

Scald the cornmeal with boiling water, add butter, and stir. Beat the yolks of the eggs very, very light. Add the cornmeal and melted butter and the salt, and beat until very light, moistening with the milk. Then add the whites of the eggs, beaten to a stiff froth. Beat all well together. Pour into shallow tins and bake quickly. This is the real creole corn bread, so highly praised by all tourists through Louisiana. The secret of the exquisite flavor depends upon the proper beating of the eggs, as well as on the rising of the corn bread itself. If the eggs are well beaten, the corn bread will need neither soda nor baking powder to make it rise properly. Some add a tablespoonful of sugar when they wish to have sweetened corn bread. Corn bread, to be delicious, should always be served hot and generously buttered.

_Armour’s Veribest Dry Sausage or Veribest Pork Sausage
improves the dressing for any fowl_

THE POPULAR SANDWICH

The sandwich plays such an important part in the diet
that its food value from the standpoint of balanced
ration is of interest. A sandwich, being composed
of slices of bread filled with meat or fruit and
salad dressing, constitutes a meal when coupled with
a beverage. All food principles are present and in
the right proportions. A sandwich embodies protein,
carbohydrate, mineral matter and fat.

Bread for sandwiches should be twenty-four hours old. Remove all outside crusts or not, as desired, before slicing. Slice very thin, for sandwiches should be dainty. Always cream the butter. It not only goes farther, but spreads more easily.

Cold sliced meats form dainty sandwiches of fine flavor. Chopped pickles, olives, capers or other adjuncts improve meat sandwiches by adding a tart, spicy flavor.

Butter is often mixed with creamed cheese, chopped anchovies, or other material of like nature, to form sandwich pastes for filling. An ordinary sized loaf of sandwich bread should make between two and three dozen dainty sandwiches. One-half pound of butter is allowed for spreading this number of sandwiches.

SANDWICH SUGGESTIONS

WHITE BREAD

Star ham, mayonnaise, chopped pickles, lettuce. Cold chopped veal, mayonnaise, chopped peppers, pimentos. Cold chopped pork, mayonnaise, chopped parsley, lettuce. Star ham, Thousand Island dressing, lettuce. Cold chopped pork, boiled dressing, chopped olives.

BROWN BREAD

Cream cheese, chopped nuts, green chopped olives, lettuce. Chopped almonds, Thousand Island dressing, lettuce.

RYE BREAD

Grated American cheese, mayonnaise, chopped green peppers. Chopped liver sausage, mayonnaise, chopped chives, lettuce. Sliced tongue, lettuce. Chopped egg and cress, lettuce. Bean paste, and chopped ham and pickles.

WHOLE WHEAT BREAD

Chopped figs, mayonnaise, chopped prunes. Chopped orange peel, mayonnaise. Chopped cherries, nuts, mayonnaise. Cucumber and tomato, mayonnaise, lettuce. Tomato, mayonnaise. Cottage cheese and cress, boiled dressing.

NUT BREAD

Cold sliced chicken, mayonnaise, lettuce. Chopped ham and egg, boiled dressing, lettuce. Deviled turkey, parsley, boiled dressing.

GRAHAM BREAD

Star Summer Sausage, lettuce. Caserta Peperoni chopped with green peppers. Cooked sweetbreads, chopped, dressing, lettuce. Strassburg liver pudding, lettuce.

RAISIN BREAD

Corned beef, lettuce. Chopped dry sausage, pimento, boiled dressing. Loin roll, tomato ketchup. Smoked ham, lettuce.

USE OF LEFT-OVERS

Waste has no place in the substantial American home. The wise home manager uses every bit of wholesome edible product for food. She makes tasty dishes of all left-over foods. A bit of extract of beef adds just the flavor necessary to make many left-over meat and vegetable dishes favorites with the family.

Left-over egg yolks are rich in fat and may be used with skimmed milk in making custards, pudding sauces, salad dressings, noodles and in soups or drinks. Left-over whites may be used to clear coffee, consommé or bouillon.

Left-over bits of cheese are excellent as garnishes and as flavoring for soups and milk sauces; they not only add a great deal of fat, but some protein also. Cheese may be grated, added to white sauce and served on toast. This makes a fine, tasty luncheon dish.

_Armour potted and deviled meats make most appetizing
sandwich fillers_

FEEDING THE YOUNGER GENERATION

The fundamental principle in child feeding is the gradual development of the digestive powers.

A normal child fed upon his mother’s milk doubles in weight in the first six months of his life, largely because his food is adapted to his needs. Never will he double his weight so rapidly again.

Cow’s milk is the safe staple throughout the second year. Milk is easily assimilated; its protein furnishes nitrogen in the best form for muscle building, and its fat provides the valuable vitamines. The mineral salts, so necessary to bone formation, are also found in this valuable food. Great care must be exercised to maintain clean, pure milk.

Eggs, cereals, orange juice, tomato juice, or other mild fruit juices (a few spoonfuls at a time), round out the diet.

When the teeth are cut, stale bread or dry toast should be added to the diet, to train the child to masticate.

When the children grow older they should be gradually given a variety in diet and, above all, trained to eat what is put before them without comment. Avoid monotony; children as well as adults enjoy change in the form in which food is served.

A normal child three to four years old needs 1100-1400 calories of food per day; at the age of five, 1435-1517 calories are required; at the age of six, 1530-1575 calories; and at seven, 1600-1700 calories, according to weight.

Milk and eggs continue to supply the necessary protein, even after green vegetables are introduced, and a plain, simple dessert may be served at the end of a meal.

Each day’s menus should contain some protective foods. Breakfast is an important meal for the school child and should be given early so the child is not hurried or worried by fear of being late. Many children do poor work in school because they are not sufficiently nourished, and frequently the meager breakfast is at fault. A regular meal schedule should now be established and strictly adhered to. Irregularity is a grave error in child feeding.

Milk, to the extent of a quart a day, should be continued up to the twelfth year. Evaporated milk contains all the food properties of fresh milk.

References:

“Diet for the school child”—_Health Education No. 2;
United States Bureau of Education, Washington, D. C._
“Diet for school children”—_Purdue Agricultural Exp.
Station Leaflet No. 103, LaFayette, Indiana._ “Feeding
a child from 9 months to 2 years”—_Iowa Ag. Ext._

CARE OF FOOD IN THE HOME

_Much waste of food is due to carelessness in handling after it is delivered in the home. Thus the benefits of the elaborate care exercised in bringing the food to the consumer are sometimes lost by the carelessness of the housewife._

Few of us realize the patient care and ofttimes burdensome labor incident to food production. The long hours of labor necessary to produce food in any form should give us a wholesome respect for it when it comes into our kitchen all ready to form a part of the family diet.

In case of vegetable foods, the preparation of the soil, selection of seed, the planting, care while growing, harvesting and perhaps threshing, all demand great care and much labor upon the part of the farmer and his family.

The food product ready, it is put to one of two uses—fed to the live stock from which we obtain our milk, butter, cheese, meat and meat products, or it is sent to factories where by means of much more labor and care it is further prepared for our table. By canning, as in case of fruits and vegetables, by milling of grains, or, if the product is a meat animal, by the many complicated processes of packing, the food is prepared for transportation.

Perishable foods must be cared for in cold storage and transported in refrigerator cars, all of which occupies the time and energy of thousands of people.

Next, the retailer adds his services, and the article which has cost so much in money and energy is finally delivered in the home in good condition.

It is the duty of the housewife to unpack and properly put away all foods as soon as they are delivered.

Place butter, milk, oleomargarine, shortenings, and frying mediums, eggs, and meat, as well as other perishables, in appropriate receptacles and put them in the refrigerator. Meat should be unwrapped, placed on a plate and set in the refrigerator, but never directly on ice. Fresh salad materials should be cleaned, wiped dry, and put in a salad bag, in a cool place.

Place cereals, syrups, coffee, tea, spices, baking powder, salt, extracts and all canned foods upon the pantry shelf or in the convenient kitchen cabinet.

_Select foods carefully and use them with respect_

TO HELP THE HOSTESS

To observe the rules given for maid service when without a maid, would be an unnecessary tax upon one’s time and strength. The serving can be done nicely if attention be paid to certain points.

To avoid disturbance and frequent rising from the table, all foods which the temperature of the rooms will not affect should be placed upon the table or the serving table.

It is a good plan to have some young member of the family circle perform what service is required. For this kind of service it is permissible to remove plates or dishes two at a time, one in each hand, and to leave a person without a plate. This is, of course, contrary to conventional service.

A FEW STANDARD RULES FOR SERVING

1. Pass and place everything from the left, except beverages and extra silver belonging on the right.

2. Place and remove plates one at a time. To save time, two plates may be brought to the dining room. Place one on the serving table and the other on the dining table; return to the serving table for the second plate, rather than to the pantry.

3. Use a folded napkin in the hand under all dishes served which contain food.

4. Use a tray only when passing or removing more than one article, as cream and sugar, or salt and pepper.

5. In removing a course, first take all dishes containing food, then soiled plates and silver.

6. Special watchfulness should be given by the maid that each person’s needs are attended to.

7. Two pieces of silver placed on a platter containing food to be served are more convenient than one, for the person serving himself.

8. No sound of preparation should come from the pantry.

9. Hot dishes must come to the table hot and served on hot plates. Cold dishes must be cold and served on cold plates.

10. A maid should always wear a clean fresh dress and apron.

PREPAREDNESS MAKES DOING EASY

The great majority of the American housewives do their own work.

A bit of hourly help now and then is the extent of help in thousands of representative homes.

To be able to prepare a perfect meal, have the house in order, the children happy and spotless, the table attractively set, and to serve the meal oneself at the same time retaining one’s poise, occupying the hostess’ place at the table, directing the conversation and creating a feeling of true hospitality is, perhaps, the greatest test of one’s generalship.

These suggestions will help make the accomplishments a pleasure.

The “Day Before”

1. Plan menu and do all buying excepting fresh salad materials.

2. Prepare as much as possible of the company meal.

3. Put the house in order.

4. See that all silver, china, glassware and linen is in perfect condition.

The “Day Of”

1. Set the children at an interesting game early in the day where they will be free to romp. They will then want a rest at your busy time.

2. Think what a joy these guests are to be and how happy you want to make everyone.

3. Do necessary finishing touches, arranging decorations, and rest ten minutes, enjoying your anticipated pleasure before beginning the actual preparation of the meal.

4. Manage a rest period of twenty minutes before dressing for dinner, and call to mind a few amusing incidents to relate.

The ideal hostess is never tired or worried and has a fund of interesting conversation.

THE THREE FORMS OF TABLE SERVICE

1. The Russian Service is most formal. No food is on the table except candy and nuts. All serving is done from the pantry or the serving table. The food is attractively arranged upon suitable dishes from which each person helps himself; or portions may be arranged upon plates, one of which is placed before each person. The former method is preferable.

2. The English Service is informal. The food is placed upon the table and served by those seated at the head and the foot. If one has a maid, the passing is done by her; if not, by those sitting at the table.

3. The Mixed Service is a combination of the two mentioned and requires the service of a waitress. Some of the courses are served “from the side” (Russian), and some “from the table” (English). Frequently the meat is served from the table and the accompanying vegetables served from the side (Russian).

_Manage your buying so that your guests may enjoy your
company as well as your feasts_

FOOD VALUES

The body needs food to keep it warm, to furnish energy for the activities of daily life; to build and repair tissue and to regulate the body process.

Proteins, fats, carbohydrates, mineral matter, and water, are the chief classes of food. The chief work of proteins is to build and repair tissue. Meat and milk are the principal sources of protein. Nuts, vegetables and some cereals also supply this element.

Carbohydrates are the starches and sugars. They are found in vegetables, cereals, and fruits and give heat and energy to the body. Fats give two and a half times as much energy as any other food.

Mineral matters enter into the composition of the body tissues and blood. They act as regulators, preserving the alkalinity of the body. They are found in varying proportions in all foods, but milk contains all the essential ones.

Vitamines are necessary for growth and are abundant in leafy vegetables and milk. Foods rich in vitamine content are known as protective foods. They prevent the development of deficiency and old age diseases.