Vegetables should be cooked in boiling water. Strong smellin_The Business of Being a Housewife A Manual to Promote Household Efficiency and Economy

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._

==============+=============+==========+=======+==========+=========+========+======+===========+============

--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------

PLAIN CAKE |¼ c. | 1 c. | 2 |½ c. | 2½ |1½ c. | ⅛ | ½ tsp. |

--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------

SPICE |1 c. |1½ c. | 3 |1 c. | 1 tsp. |2 c. | ⅛ | 5 tsp. | Currants

--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------

GINGER |4 tbsp. |1 c. | 1 |½ c. | 1 tsp. |2 c. | ⅛ | 2 tsp. |

--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------

DEVIL’S |½ c. |2 c. | 4 |1 c. | 5 tsp. |2⅔ c. | ⅛ | ½ tsp. | 4 squares

--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------

POUND |1 c. |1½ c. | 4 |½ c. | 2 tsp. |2 c. | ⅛ | 1 tsp. |

--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------

LADY |1 c. |2 c. | 6 |1 c. | 2 tsp. |2 c. | | 1 tsp. |

--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------

FRUIT CAKE |2 c. |1 c. | 2 |1 c. | 1 tsp. |5 c. | ½ | 1 tsp. | 1 lb.

|or Drippings |2 c. | |Evaporated| |Flour | | 2 tsp. | ½ lb.

| |Sugar | | | | | | 1 tsp. | 1 lb.

| | | | | | | | | ½ c.

--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------

FRUIT CAKE |½ c. |1 c. | 5 | | 1 tsp. |1¾ c. | | ½ tsp. | ⅓ cup

| | | | | | | | | ½ cup

| | | | | | | | | ½ cup

--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------

SPONGE | |1 c. | 5 | | |1 c. | ¼ | 1 tsp. |

--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------

SPONGE | |⅓ c. | 2 | | |⅓ c. | ⅛ | ¼ tsp. |

| | | 3 | | |Flour | | |

--------------+-------------+----------+-------+----------+---------+--------+------+-----------+------------

ORANGE | |2 c. | 5 | | |2 c. | ½ | | Orange

| | | 4 | | |Flour | | | 2 tsp.

==============+=============+==========+=======+==========+=========+========+======+===========+============

_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.

[Illustration: Chocolate Frosted Sunshine Layer Cake]

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

The Business of Being a Housewife A Manual to Promote Household Efficiency and Economy · 第 5 / 7 段

Vegetables should be cooked in boiling water. Strong smelling