Chapter III: Part 3

If you have no closet in your room, get a board, nine inches wide, and three or four feet long. Put it in the most convenient place in your room on two brackets. Stain it the color of your woodwork. Screw into the under side of the board, wardrobe hooks. Now get a pretty piece of cretonne or denim, hem top and bottom, and tack with brass headed tacks to the shelf, having it long enough to come to the floor, and around the ends of the board. Use the top for a book shelf or hats.

=If the Freshness of Eggs is Doubtful=

Break each one separately into a cup, before mixing together. Yolks and whites beaten separately, make a cake much lighter than when beaten together.

=When Bread Cooks Too Quickly=

When your bread is browning on the outside, before it is cooked inside, put a clean piece of brown paper over it. This will prevent scorching.

=To Remove the Odor of Onions=

Fill with cold water kettles and sauce pans in which they have been cooked adding a tablespoonful of bread soda and the same of ammonia. Let stand on the stove until it boils. Then wash in hot suds and rinse well. A pudding or bean pot, treated in this way, will wash easily. Wood ashes in the water will have the same effect.

=Never Leave a Glass of Water or Medicine, Uncovered in a Room=

This is very _important_. Water will absorb all the gases, with which a room is filled from the respiration of those sleeping in the room.

=Weights and Measures=

4 Teaspoonsfuls equal 1 tablespoonful of liquid.

4 Tablespoonfuls equal half a gill.

2 Coffee-cupfuls equal 1 pint.

2 Pints equal 1 quart.

4 Coffee-cupfuls of sifted flour equal 1 pound.

1 Quart of unsifted flour equals 1 pound.

1 Pint of granulated sugar equals 1 pound.

1 Coffee-cupful of cold butter pressed down equals 1 pound.

An ordinary tumbler holds the same as a coffee cup.

It is well to have a tin or glass cup, marked in thirds or quarters for measuring.

=When to Salt Vegetables=

Every kind of food and all kinds of vegetables need a little salt when cooking. Do not wait until the vegetables are done. Salt the water they are boiled in after they begin to boil.

=What to Serve With Meats=

_Roast Beef and Turkey_

Squash, turnips, onions and cranberry sauce.

_Roast Pork_

Spinach, onions and apple sauce.

_Roast Lamb_

Mint sauce.

_Roast Mutton_

Currant jelly and vegetables.

With all kinds of meat and fowl pickles are always good. Make your own pickles, after recipes found in this book.

=The Length of Time to Cook Meats=

_Lamb_

Roast a leg of lamb three hours. Wash clean, sprinkle over it a little flour and salt and put into a pan, with cold water. While it is cooking, take a spoon and pour over it the water from the pan, three or four times.

_Veal_

Roast veal three hours, treating it the same way as lamb. When you have removed it from the pan, make a smooth paste, by wetting two or three tablespoonfuls of flour with cold water, and stir into the water left in the pan. Pour in more water, if the size of your family requires it.

_Beef_

Roast beef requires fifteen minutes for each pound. Do not salt beef, until you take it from the oven.

_Ham_

Boil a ham of ordinary size three hours. Let cool in the water in which it is boiled. It is very nice to remove the skin, while warm, stick cloves in the outside, sprinkle over it a little vinegar and sugar and bake for one hour.

_Sausages_

Sausages are very nice, baked in a hot oven twenty minutes. Prick with a fork to prevent bursting. Do this too, if fried.

_Corned Beef_

Should boil four hours.

_Chicken_

A chicken will cook in one hour and a half. A fowl requires an hour longer. Don't forget to put in one tablespoonful of vinegar to make tender.

_Turkey_

A ten pound turkey needs to cook three hours, in a slow oven.

=The Length of Time to Cook Vegetables=

_Onions_

Boil one hour. Longer if they are large.

_Cabbage_

Requires one hour and a half.

_Parsnips_

Boil two or three hours according to size.

_Carrots_

Wash, scrape, and boil one hour.

=When Paring Tomatoes=

Put them into very hot water and the skin will come off easily.

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The following pages contain advertisements of a few of the Macmillan books on kindred subjects.

End of Project Gutenberg's Things Mother Used To Make, by Lydia Maria Gurney