petulantly; "some people are so slow."
"It is too provoking for anything," said Mina, "and it will be so
humiliating to return to the house without any berries after making
such a hullabaloo," sighed Jane.
"Oh, girls!" exclaimed Mary, "let's buy the berries of the boys and
divide them between us. Let's see, twelve divided by three equals
four; four quarts is a very reasonable and respectable amount for an
ordinary person. You hold them while I run home and get the money."
After the transfer of the berries was completed, the three girls
returned to the house, triumphantly smiling, and happy, with the
twelve quarts of berries. Mingling with the rest of the family, I
could not refrain from speaking about what fun it was to go berrying,
when suddenly grandpa remarked, "that four quarts was a very
reasonable and respectable amount for an ordinary person." Grandpa had
been sitting on a fence, concealed by bushes, and had seen the whole
performance.
A quick, suspicious, comprehensive glance passed between the
conspirators, when the suspense was broken by the voice of the
shock-headed boy who yelled out, "Say, girls, do you want to buy any
more berries for tomorrow?"
"How provoking!" said Mary.
"How humiliating!" assented Mina.
"I feel so ashamed I shall never feel right again. Why did we
dissemble? Prevarication is a kind of a lie; I never want to hear the
word 'blackberries' again," moaned Jane.
A Romany Tent
By Lalia Mitchell
When you bring your pledge of a lasting love,
A love that is fond and free,
Oh, whisper not of a castle high,
Or a yacht that sails the sea.
I want no tale of a palace fair
That towers over loch and lea;
But a table set in the open air
And a Romany tent for me.
When you whisper words that should please me well,
When you woo me, Sweetheart mine,
Oh, paint no picture of wealth and power,
Of silks and of jewels fine.
And breathe no word of the jostling throng,
For my heart would fain be free;
I go where the woodland paths are long,
And a Romany tent for me.
Will you meet my wish, will you walk my way?
Will you chart the flower-strewn lea?
Will you curb your pride, will you keep the faith,
The faith of my company?
I will bear no yoke, I will wear no brand,
But my heart shall be true to thee,
So give me the world for a home, and love
In a Romany tent for me.
EDITORIALS
THE
BOSTON COOKING-SCHOOL
MAGAZINE
OF
Culinary Science and Domestic Economics
JANET MCKENZIE HILL, Editor
PUBLISHED TEN TIMES A YEAR
Publication Office:
372 BOYLSTON STREET, BOSTON, MASS.
SUBSCRIPTION, $1.00 PER YEAR. SINGLE COPIES, 10C
FOREIGN POSTAGE: TO CANADA, 20C PER YEAR
TO OTHER FOREIGN COUNTRIES, 40C PER YEAR
TO SUBSCRIBERS
The date stamped on the wrapper is the date on which your subscription
expires; it is, also, an acknowledgment that a subscription, or a
renewal of the same, has been received.
Please renew on receipt of the colored blank enclosed for this
purpose.
In sending notice to renew a subscription or change an address, please
give the _old_ address as well as the _new_.
In referring to an original entry, we must know the name as it was
formerly given, together with the Post-office, County, State,
Post-office Box, or Street Number.
Entered at Boston Post-office as second-class matter
* * * * *
Summer
The Springtime has gone with its verdure and song,
The fragrance of bud and the fullness of flower,
And now o'er the grainfields the harvesters throng
To gather in triumph the glad Summer's dower.
The orchards are bending with fruitage today
And vineyards are purple with grapes juicy sweet;
Our hearts are exultant, our voices are gay,
As Summer flings down all her wealth at our feet.
O Summer, bright Summer, the queen of the year,
We praise thee, and love thee, and share of thy bliss;
Thy mornings are happy, thy evenings are dear,
Thy hours are all golden, not one would we miss.
--_Ruth Raymond._
"WHERE THERE IS NO VISION, THE PEOPLE PERISH."
Often life becomes dull and irksome because our living and working
seem to be in vain. We are constantly asking ourselves, how we can
make our lives worth living. Now, in accordance with the consensus of
modern thought, it would seem that the better way to live is, while
ever taking active interest in the current affairs of the day, to
cherish some lofty aim or purpose, in other words, "to formulate and
cultivate a vision."
A vision is the aim, purpose, object or ideal we set before us in our
several occupations in life. As we find it stated elsewhere, "A
vision, a creative vision, is a pictured goal. There is purpose and
vigor in it. It is productive of results, and the loftier the vision,
the higher the attainment."
In life and history it is easy to distinguish the man of vision from
him who is without high aim. "Eat, drink and be merry" is the maxim of
the one, while faithful service in trying to make the conditions of
life better, far and wide, is characteristic of the other. Likewise,
the nature or quality of every man's vision is capable of discernment.
Certainly no aim or low aim is almost crime.
Each of us must find his vision in his own occupation or calling in
life. There each must strive not only to grow and enrich his own life,
but also that of the few or the many about him, as chance or
environment permits.
"Not for success, nor health, nor wealth, nor fame,
I daily beg on bended knee from Thee;
But for Thy guidance. Make my life so fit
That ne'er in condemnation must I sit,
Judged by the clear-eyed children Thou gav'st me."
To the home-maker, for instance, with an ideal like this, life cannot
seem listless and futile, nor of such an one can it be said that her
life has been lived in vain.
Does it not follow that the only life worth living is that which is
actuated by a real purpose, a lofty ideal, a clear vision? How much in
the way of successful and happy living depends upon our ideals! Let us
look well to _our aims_; waste no time in idle dreaming, but keep ever
before us some far-away and hopeful vision.
PROGRESS AND REFORM
We believe that progress is made by means of genuine reform. In every
instance we find ourselves on the side of wholesome reform, for in
this way only true progress seems to lie. The changes that have taken
place within the past fifty years in our educational system are great,
indeed. No doubt these changes have been beneficial in the main, and
yet further changes are still needful. Certainly, according to recent
developments, some change seems to be called for in our reformatory
institutions.
In general, it seems to us the transition from our schools and
colleges to the imperative duties and occupations of life is too
abrupt, too difficult and sadly unsatisfactory; at least this is true
in case of the majority of young people. Education should prepare one
to pass easily and readily into some chosen occupation, and the first
need of every human being is the chance to earn a living; since every
one should earn his bread by the sweat of his brow. Do our schools fit
or unfit our youth for life's real work? Can they engage at once and
successfully in some congenial occupation? Until these questions can
be favorably answered, we advocate reform in our forms of education.
Labor we must; a taste, even a fondness for wholesome, necessary labor
should be cultivated in our schools.
It has been stated and confirmed by those in authority that
$300,000,000 might be saved per year in the conduct of our government
on a strictly business basis. If this be true, here reform, good and
true, is an imperative need. Such a condition of affairs is in no
sense humorous. For what do we choose our legislators? Is it to
squander or conserve the revenues and resources of the State?
Likewise, in ways of living or the conduct of life, reform is ever in
order, provided thereby gain can be made. It has been said that "The
whole moral law is based on health. The ideal body is the proper
shrine for the ideal soul,--a truth that has yet to be educated into
the modern consciousness. Righteousness and health should go together.
This is an eternal law,--a law that covers society, education and
morality. The real meaning of the word 'temperance' is a careful use
of the body. It has nothing primarily to do with mere abstinence from
certain forms of pleasure. A man says to himself, I am in possession
of a mechanism which will endure a certain amount of wear and usage,
but it is the most delicate of all machinery, and for that reason it
must be used with more consideration than even the fine works of a
watch. Intemperance, of any sort, means unnecessary wear and tear. It
increases the waste of the system, the rapidity of the living process,
so that repair cannot keep up with use, and it burns where there
should be the clear light of life."
DON'T KILL THE BIRDS
For a number of years the scientific investigators have been arguing
that a bird--almost any bird--was worth a good deal more to the
country alive than dead; worth more in the glorious freedom of its
habitat than on my lady's hat or on the plate of the epicure. It has
been shown by the dissection of birds and the examination of their
stomachs just what seeds and insects they eat. These examinations
have made it clear that most birds live principally on the seeds of
pernicious weeds, and on the insect and small mammal pests against
which the farmer has to wage an increasing fight every year. It is
true that some birds damage crops and it is true that any birds will
do damage if there are too many of them--just as the extreme
congestion of people results in disease and immorality. But under
normal conditions of distribution almost any bird is an able assistant
to the agriculturist and horticulturist in the protection of his crops
against their most dangerous enemies.
* * * * *
The steady increase in the cost of living during the period of a year
and a half ending on the last day of March, 1910, is strikingly
demonstrated by a bulletin issued by the Bureau of Labor of the
Department of Commerce and Labor. It is shown by the careful
investigation into the course of prices of 257 commodities, which
enter into the everyday life of the average man, that prices last
March were higher than at any time since twenty years ago; that in
that month it cost the consumer 7.5 per cent more to buy the
necessities of life than it had cost him in March, 1909; 10.2 per cent
more than in August, 1908; 21.1 per cent more than the average range
of prices for 1900; 49.2 per cent more than in 1897,--a rate of
progression which is causing a country-wide agitation for means and
measures of relief. Yet it is shown that prices in 1909, high as they
were, still ranged 2.3 per cent below those for 1907, the costliest
year in the period beginning with 1890.
ECONOMY, WISE AND UNWISE
We are trying to publish a magazine in every sense worth renewing.
That we are succeeding to a certain degree is shown by the increasing
number of our readers who are renewing their annual subscriptions,
and calling for back numbers, in order to bind their volumes and keep
them in permanent form for future reference and use.
Not long since we shipped to Calcutta, India, back numbers, to
complete a full set of fourteen volumes, up to date. A woman who seems
to have no special need of the magazine wrote recently, "I am sending
my renewal because it seems to me the magazine is entirely too good a
publication not to be found in every good home."
Though the cost of living at present is high, we hope no good, earnest
housekeeper will begin to practice economy by cutting off her list the
only publication, to which she has subscribed, that is devoted
exclusively to the teaching of practical, wholesome economy in the
management of the household. The subscription price of this magazine
will not be increased. For _three_ dollars we offer to renew the
subscription of any reader for _four_ years.
* * * * *
A Lift for Every Day
Lincoln's rules for living: "Don't worry, eat three good meals a day,
say your prayers, be courteous to your creditors, keep your digestion
good, steer clear of biliousness, exercise, go slow and go easy. Maybe
there are other things that your special case requires to make you
happy, but, my friend, these, I reckon, will give you a good lift."
* * * * *
"This cook-book will do very nicely," said Mrs. Nuwedd to the book
department clerk; "and now I want a good, standard work on taxidermy."
"We don't keep any in stock," said the clerk. "How annoying!" sighed
the young housewife, "and I not knowing a blessed thing about stuffing
a fowl!"
[Illustration: Terrine of Chicken and Cooked Ham Garnished: Aspic
Jelly and Lettuce Hearts]
Seasonable Recipes
By Janet M. Hill
In all recipes where flour is used, unless otherwise stated, the flour
is measured after sifting once. When flour is measured by cups, the
cup is filled with a spoon, and a level cupful is meant. A
tablespoonful or a teaspoonful of any designated material is a _level_
spoonful of such material.
Clam Broth, Chantilly Style
This most refreshing broth may be served hot or cold. Canned broth may
be used, or, when fresh clams are obtainable, the broth may be fresh
made from either clams in bulk or in the shells. For clams in bulk, to
serve eight, take one pint of fresh opened clams, two stalks of
celery, broken in pieces, and one quart of cold water. Bring the whole
slowly to the boiling point and let boil five minutes. Skim carefully
as soon as the boiling point is reached. Strain through a napkin wrung
out of boiling water. Season with salt, if needed; add also a little
paprika or other pepper. Beat one cup of double cream until firm
throughout. Set a tablespoonful of the cream on the top of the broth
in each cup.
Bisque of Clams and Green Peas
Cut a slice of fat salt pork (about two ounces) in bits; cook in a
saucepan until the fat is well tried out but not in the least browned;
add a small onion, cut in thin slices, two new carrots, cut in slices,
one or two branches of celery, broken in pieces, and stir and cook
until softened and yellowed a little; add one pint of green peas, a
branch of parsley and a pint of water and let cook till the peas are
tender, then press through a sieve. Cook one pint of fresh clams in a
pint of boiling water five minutes; drain the broth into the pea
purée; chop the clams and add to the purée. Melt one-fourth a cup of
butter; in it cook one-fourth a cup of flour; stir until frothy, then
add one quart of milk and stir until boiling. Add to the other
ingredients and let boil once. Add salt and pepper, as needed, and
from one-half to a whole cup of cream.
Purée of Tomato, Julienne
Chop fine about two ounces of raw, lean ham; add an onion, cut in thin
slices, two small new carrots, sliced, half a green pepper, sliced,
and two branches of parsley; cook these, stirring often, in two or
three tablespoonfuls of fat from the top of a kettle of soup. When
lightly browned, add the bones from a roast of chicken or veal, the
skinned feet of the chicken, and the uncooked giblets, if at hand, two
quarts of water and one quart of tomatoes, cut in slices. Let simmer
one hour and a half. Strain through a fine sieve, pressing through all
the pulp (no seeds). Reheat, stir one-fourth a cup of flour with cold
water to pour and stir into the boiling soup. While the soup is
cooking, cut in short julienne strips two stalks of celery, an onion,
a carrot and a cup of string beans; let cook in salted water with a
teaspoonful of butter until tender; drain, rinse in cold water and set
aside to serve in the soup.
Simple Tomato Bisque (Soup)
Scald one quart of milk with a stalk of celery and two slices of
onion. Press enough cooked tomatoes through a sieve to make one pint;
add half a teaspoonful of salt and pepper as desired. Stir one-third a
cup of flour and a teaspoonful of salt with milk to make a smooth
batter; dilute with a little of the hot milk, stir until smooth, then
stir into the rest of the hot milk. Continue stirring until smooth and
thick; cover and let cook fifteen minutes. Strain into the hot purée,
mix thoroughly and serve at once with croutons.
Jellied Bouillon (Two quarts)
Have about four pounds of beef from the hind shin, cut it into small
pieces; melt the marrow from the bone in a frying pan; in it cook part
of the bits of meat until nicely browned. Put the bone and the rest of
the bits of meat into a soup kettle and add five pints of cold water.
When the meat is browned, add it to the soup kettle. Put a cup or more
of the water from the soup kettle into the frying-pan; let stand to
dissolve the glaze in the pan, then return to the soup kettle. Cover
and let simmer four or five hours; add half a cup, each, of sliced
onion and carrot, one or two large branches of parsley, one or two
stalks of celery and let cook an hour longer. Strain off the broth
and set it aside, first, if necessary, adding boiling water to make
two quarts of broth. Add also two teaspoonfuls of salt, half a
teaspoonful of pepper and an ounce (half a package) of gelatine,
softened in half a cup of cold water. When cold and set remove the
fat; break up the jelly with a spoon or silver fork; serve in bouillon
cups at any meal where it is desired.
Green Corn Chowder
(To Serve Six)
Cut two slices (about two ounces) of fat salt pork into tiny bits; let
cook in a frying-pan until the fat is well tried out, taking care to
keep the whole of a straw color. Add two small onions, or one of
medium size, cut in thin slices, and let cook until softened and
yellowed, add a pint of water and let simmer. In the meantime pare and
cut four potatoes in thin slices, cover with boiling water and let
boil five minutes; drain, rinse in cold water and drain again, then
strain over them the water from the onions and pork, pressing out all
the juice possible. Add more water, if needed, and a teaspoonful of
salt and let cook until the potatoes are tender. Add a pint of green
corn, carefully cut from the cob, and one pint of milk, also salt and
pepper to season. Mix thoroughly and let become very hot, then serve
at once. Two or three tablespoonfuls of butter may be added, by small
bits, and stirred into the soup just before serving.
Escalloped Oysters Finnelli (The Caterer)
Select a shallow au gratin dish; pour into it about two tablespoonfuls
of melted butter and turn the dish, to spread the butter over the
whole surface. Sprinkle lightly with crushed saltine crackers or
oysterettes; upon the crumbs dispose a layer of carefully cleaned
oysters; sprinkle with salt and paprika or other pepper and pour on
three or four tablespoonfuls of rich cream; add crushed crackers,
oysters, seasoning, one or two tablespoonfuls of butter, in little
bits, then more cream. Finish with a thin layer of cracker crumbs and
enough cream to moisten them. Let cook in a very hot oven about ten
minutes or until the crumbs are straw color.
[Illustration: TERRINE OF CHICKEN AND HAM, COOLING]
Terrine of Chicken and Ham
Scrape the pulp from the fibers in half a pound, each, of veal and
fresh pork; pound this pulp in a mortar; add the yolks of two raw
eggs, half a teaspoonful, each, of salt and paprika and, if desired,
two tablespoonfuls of sherry and pound again, then press through a
sieve. Remove the bones from the breast, second joints and legs of a
young chicken, weighing about two pounds. Have an oval terrine, or
shallow casserole, that holds about three pints. Line the bottom and
sides with thin slices of larding pork. The pork should be cut
exceedingly thin. Over the pork spread a thin layer of the veal
forcemeat mixture, over this put a thin slice of cold boiled ham, on
the ham a layer of forcemeat, then half of the chicken (light and dark
meat); sprinkle lightly with salt and pepper, spread with forcemeat, a
layer of ham, forcemeat, chicken, forcemeat, ham, forcemeat and,
lastly, a layer of larding pork. Pour in half a cup of broth, cover,
and set the terrine into an agate dish or a saucepan. Pour in boiling
water to half the height of the terrine and let cook in the oven one
hour and a half. Remove the cover and set a board with weight upon it
over the meat, to remain till cold. Remove fat and loosen the meat
from the dish at the edge. Unmold on a dish. Ornament with tiny cubes
of jelly (made of broth from the rest of the chicken and the trimmings
of the veal, thickened with gelatine), slices of truffle and lettuce
hearts. This dish is suitable for high tea, lawn parties, picnics and
automobile baskets. Lettuce served with it should be seasoned with
French dressing.
[Illustration: BOLOGNA STYLE SAUSAGE WITH PINEAPPLE FRITTERS]
Bologna Style Sausages with Pineapple Fritters
Prick the sausages on all sides that the skin may not burst in
cooking. Set into a moderate oven in a frying-pan. Let cook about half
an hour, then turn them and let cook another half hour. Just before
the sausages are done pour some of the fat into another frying-pan (or
keep the sausage hot on the serving dish and use the original pan).
Have ready some half slices of pineapple, roll these in flour and let
cook in the hot fat until browned on one side, then turn and cook on
the other side. If preferred the pineapple may be dipped in fritter
batter instead of flour. Dispose the pineapple at the ends of the dish
and serve at once.
[Illustration: COLD MEAT WITH VEGETABLE SALAD]
Cold Meat with Vegetable Salad
Cut cold meat of any variety in thin slices; trim off all unedible
portions and dispose neatly in the center of an ample dish. Around the
meat set heart leaves of lettuce, each holding six or eight cold,
cooked string beans, cut in pieces, a few slices of radish and a slice
of cooked beet. Pour vinaigrette sauce over the whole or set a
tablespoonful of mayonnaise or tartare sauce above the vegetables in
each nest. Tomatoes, cut in slices or in julienne strips, may be used
in place of the beet and radish, but not with either of them.
Vinaigrette Sauce
Allow a tablespoonful of oil and half a tablespoonful of vinegar for
each service. To this add one-eighth a teaspoonful of salt and pepper
as desired, gherkins or capers (the latter with cold lamb), chives (or
onion juice), chervil and parsley to taste, all chopped exceedingly
fine.
[Illustration: CHICKEN-AND-HAM RISSOLES]
Chicken-and-Ham Rissoles
Cut tender cooked chicken and ham, three-fourths chicken and
one-fourth ham, into tiny cubes. The meat may be chopped, but it is
preferable to have tangible pieces of small size. For one pint of
meat, melt three tablespoonfuls of butter; in it cook four
tablespoonfuls of flour and half a teaspoonful, each, of salt and
paprika; when frothy stir in one cup of chicken broth and half a cup
of cream; stir until boiling, then add a beaten egg; stir until
cooked, then stir in the meat and let cool. The mixture should be
quite consistent. Seasonings, as onion or lemon juice, celery salt, or
chopped truffles, or fresh mushrooms, broken in pieces and sautéd in
butter, may be added at pleasure. Have ready some flaky pastry or
part plain and part puff paste. Stamp out rounds three and a half or
four inches in diameter. If plain and puff paste be used have an equal
number of rounds of each. On the rounds of plain paste put a generous
tablespoonful of the meat mixture, spreading it toward the edge; brush
the edge of the paste with cold water; make two small openings in each
round of puff paste, press these rounds over the meat on the others,
brush over with milk, or yolk of egg diluted with milk and bake in a
hot oven. Serve hot with a tomato or mushroom sauce, or cold without a
sauce. Cold corned beef is good used in this way. Rissoles are often
brushed over with egg and fried in deep fat.
[Illustration: CHEESE SALAD IN MOLDS LINED WITH STRIPS OF PIMENTO]
Cheese Salad