COOKERY IN THE PUBLIC SCHOOLS

Citation preview

Cookery

in

the

PUBLIC Schools SALUE JOY WHITE

COOKERY

IN

THE PUBLIC SCHOOLS

BY

SALLIE JOY WHITE Author of "House Keepers and Home Makers.'

Illustrated

BOSTON D

LOTHROP COMPANY WASHINGTON STREET OPPOSITE BROMFIELD

Copyright,

1890,

BY D. LoTHROP Company.

PREFACE. In sending out this little book, the result of a careful watchfulness of the public school kitchen work, from its inception to the piesent time, the hope has been to interest communities beyond Boston in the idea of industrial training in the public schools,

selves

some

and

hint has been given of the real

hope

sufficient to

it is

increasing

to give the girls

idea of the value of the teaching.

make

all

amount

who

read

them-

Only a

of work, but I feel the

need of

am deeply indebted to Miss Homans, me access to the schools, allowed me the I

it.

who has given

use of the rules, and the privilege of copying the charts

and tables. If the work of establishing cookery as a branch of training in the schools generally is permabe because of the devoted work carried to the finest and fullest completion the plans of Mrs. Mary Hemenway, who supported the first school kitchen, and now supports the Normal Training School for preparing teachers in cooking for the public schools. nently successful, of this noble

it

will

woman, who has

Sallie Joy White.

AsHCROFT, Dedham, Alarch

15, 1890.

TO

AMY MORRIS

ROMANS,

WITH THE GRATITUDE AND REGARD OF

THE AUTHOR.

CONTENTS. CHAPTER

I.

...

MASTER ALLEN'S PROPHECY

CHAPTER

7

II.

FIRE-BUILDING

22

CHAPTER

III.

...

SOME SIMPLE USES OF THE OVEN

CHAPTER

IV.

A LESSON IN BOILING

£3

CHAPTER GOING TO MARKET

40

V.

...

.

CHAPTER

69

VI.

MEATS AND MADE-OVERS

83

CHAPTER SOUPS AND STEWS

VII.

98 5

CONTENTS.

6

CHAPTER

VIII.

A LESSON IN BATTERS

CHAPTER BREAD-MAKING

FISH

AND EGG DISHES

IhTVALID

.

28

.

I39

XI.

COOKERY

149

CHAPTER NORMAL TRAINING

1

X.

.

CHAPTER

14

IX.

.

CHAPTER

1

XII.

-164

COOKERY IN

THE PUBLIC SCHOOLS' CHAPTER MASTER ALLEN

S

I.

PROPHECY.

WENTY-FIVE

years

ago, Master Allen, the

head of the Hancock School in Boston, said

contemptu-

ously: sewing lic

next

"Teach

in the

schools

thing

!

pub-

The

we know

they will be for setting

up cook-stoves schoolrooms, and asking us to teach the

make bread and

broil beefsteak!" 7

in

our

girls to

MASTER Allen's prophecy.

8

To Master

Allen's mind, that

height of impossibility

;

was the very

the very remotest con-

tingency; and in rnaking the remark he

he was giving

full

felt that

expression to the fine scorn

with which he regarded the innovation of needle

and thimble.

And

what he considered as impossible

yet,

has come about.

What do you suppose Master

Allen would say could

he take a peep now,

during any school day, into the finely-appointed kitchen in the basement of the Tennyson Street

Schoolhouse girls in white

in Boston,

and see the interested

caps and aprons, learning

how

become good housekeepers and cooks would be utterly bewildered with unless he

it

all

?

;

to

He and

has grown much wiser in his new

environment, he would think, no doubt, that a backward step had been taken in the modes of education.

But people have had time and opportunity to learn

many

things since the stubborn principal

of the large

North End School held such des-

MASTER Allen's prophecy. potic

sway

;

and among the things

been learned

a lesson that

is

it

9 that have

has taken

much

time to impress upon the minds of those

who

have had the public schools and their manage-

ment It

in charge.

was

this

that the education being given

:

to the children

that while

it

was a very one-sided one, and

gave a great deal of information

that might, or might not, be of value to those

who obtained

it,

there was a decided

practical instruction, so that girls

the

left

working

schools, they

when

lack of

the boys and

had absolutely no

capital.

The few people who dared to speak about there should be

first felt it,

and

some change

this truth,

to suggest in

" crank "

fault

with

something.

had not then taken

current vocabulary

;

but you

its

that

the plan of

instruction, were laughed at as "silly folk"

must find

and

who

The word place in the

know nowadays

it

is

shouted derisively after every one who dares

to

advance an opinion that

differs

from the one

MASTER ALLEN

lO

PROPHECY.

S

That

held by the majority.

is

what the early

advocates of industrial education would have

been called had the word then existed with

its

present significance.

But

the scorn that

all

new

advocates of the ridicule, could

was heaped upon the

education, and

make them

not

drew until,

before

about

it,

the

great

believe

own way

public

there was a large

them-

of thinking,

knew anything

number

of persons,

men and women

including the wisest

the

and by degrees they

selves anything but right;

other people to their

all

of

the

time, protesting against this one-sided instruc-

trained the head at the expense of

tion that

the hands.

What

these far-sighted people be-

lieved in, was a school-system that would pro-

vide an "

The

all

round " education.

first result of

the agitation was the intro-

duction of sewing into the public schools, as a

two-hours exercise each week. great

many

There were a

protestants against the innovation

beside Master Allen

;

but the reason his protest

MASTER ALLEN is

S

remembered

specially

prophecy which

it

H

PROPHECY.

on account of the

is

No

contained.

doubt he

would have been as unwilling a prophet as he a prophet he was,

was an unconscious one, but notwithstanding.

Well, the sewing was introduced, and

not overturn the pupils.

hands

schools, nor

But the sharp of

the willing

little

people

demoralize the needles,

in

the

by and by the very

who had opposed

friends and advocates.

did

went on pricking

girls,

individual prejudices, until

it

it,

The

were

its

warm

teachers said that

the children worked better at their books for the

change of

employment;

that

the

heads

rested while the hands worked, and that a deal of

dangerous nervous restlessness was carried

off

through the stitches.

of the

work

Mothers were proud

their girls could do,

and the

themselves grew particular about the

girls

appear-

ance of their clothing, taking better care of since they

knew

the labor of making, and

acquired the knack of repairing.

it

had

MASTER Allen's prophecy.

12

It is

no wonder when the experiment of sew-

ing was found to be a success, that the people

who had been

instrumental in bringing

about,

it

should look around for another department of industry to introduce. it

was going

to

public to the

But

be as necessary

new work,

as

a

is

it

wonder

to convert the

had been

it

that

to the

sewing.

But a wise

dom

in

woman who

many ways

in

has proven her wis-

forwarding education, and

helping boys and girls to become useful

and women, decided that

it

was better

the usefulness of the measure it

be necessary,

to argue

first,

about

to

men prove

then, should

it

afterwards.

Mrs. Mary Hemenway, who had supported the

Old South Free Lectures

for the children of the

Boston schools, who had founded schools for the poor children in the South,

and

who had

offered

bestowed the prizes for the essays in Ameri-

can History to be written by the graduates of the

High

Schools,

years supported a

had also

for a

summer school

number

in the

of

Tenny-

MASTER Allen's prophecy. son Street Schoolhouse, where

girls

13

have been

taught several branches of industry, including

even

light

carpentering and cabinet-making.

After watching her experiments for several sea-

Hemenway

sons, Mrs.

decided

that

the

best

industry to introduce into the public schools

would be cooking. her plan let

;

She did not talk much about

she asked the School Committee to

her keep the kitchen she had so beautifully

fitted up,

and

to allow classes of girls

from sev-

eral of the schools to be sent during the year for instruction in cooking,

vide at her It

which she would pro-

own expense.

may be

that the School

Committee were

rather anxious to have such an experiment tried.

At any event, they gave Mrs. Hemenway ready permission to keep the kitchen, and heartily ac-

cepted the very generous proposition that she

made them. So the school was begun.

There were two

classes, of fifteen girls each, that

met every day

to learn the mysteries of cooking.

Each

girl

MASTER ALLEN'S PROPHECY.

14

who came

one half a

to the school took only

day each week from her book-studies girl

and no

;

was allowed to attend whose mother did not approve o£ her doing

fully

The

pupils were

so.

marked

for tardiness or for

absence, exactly as they were at the school self

for the cooking, like the sewing,

;

sidered a

part

of

the

it-

was con-

school-training,

and a

regular school-exercise, at which the girls were still

held under the rules.

At

first

the pupils themselves did not quite

know whether It

to like the

new departure

was something so new, so

or not.

utterly out of the

But as most

every-day school routine.

girls

have the natural instinct of the housewife, that waits only occasion to arouse, they soon found that the

new duty was very

In the

first

place, they

had such a perfectly

appointed kitchen to work delight to be in all

it,

pleasant.

in

!

It

was a

real

and to be allowed to handle

the convenient implements at will, with the

feeling of absolute proprietorship.

There were

MASTER ALLEN'S PROPHECY. and cupboards

closets .vith

pretty dishes

bright

filled

15

with stores, and

a large range, always kept

;

and shining, and that looked cheerful

from very cleanliness, even when there was no fire

in

it

;

an abundance of towels and dish-

cloths, and, best of

a large circular table,

all,

divided into compartments, each one having

own gas

stove,

its

measuring cups, its

spoons,

its

its

its

mixing dishes and

bread-board and rolling-pin,

egg-beaters and strainers

the conven-

all

be needed for per-

iences, indeed, that could

sonal use in cooking.

—

Each

girl

had her cap and

apron, usually a long tier with sleeves, that cov-

ered her from the throat of her dress to the

hem, protecting

it

from

all

which she was engaged.

traces of the

in

With her apron and

and towel pinned

cap, her holder

work

to her side,

she was ready to begin her work, and, as a general thing, every

enthusiasm

one of the pupils

felt

after the first strangeness

a real

was over.

For three years Mrs. Hemenway continued her experiment

;

now

the

city

has taken the

6

MASTER Allen's prophecy.

1

school,

and established others as well

ent parts of the

city,

in differ-

so that during the year

eighteen hundred and eighty-eight eighteen hun-

dred

girls

received good

training

There has been no need

experiment has been proof, as Mrs.

was sure

it

would be

everybody

;

in

cooking.

argument

for

is

;

the

Hemenway praising the

cooking as they have before praised the sewing.

But the best of talk about

it

it

all is to

they are so delighted with the

;

results that they

have nothing but thankfulness

You

toward the system.

merely learn their lessons really

hear the mothers

see the girls do not in theory,

but they

do the work themselves, and then go

home and cook

the

same dishes

for the family

meals, so that the mothers and fathers have an

opportunity of testing for themselves the value of the teaching.

And

they are very proud when

they can treat some visitor to a specially nice dish and say, " It was at school."

—

made by daughter

;

she learned

it

:

MASTER ALLEN

A mother trouble

me

said to

she

PROPHECY.

S

while telling about some

had had with a

away

was her daughter who had

graduated from the grammar school a than a year before

— " says

ered with another servant

and

rest to

;

it

she

is

going to do

it is

such a com-

!

have her do

herself so

much

!

it.

I

it,

So

I

pay her just what

She

will

She

so eco-

is

and she

really

would much rather

home

to

work,

have told her that

I

would

she did this than went out of her as she would.

less

not be both-

nomical, and so nice about

enjoys

little

I shall

And oh

the family cooking. fort

which

servant,

resulted in her sending the girl

"Annie" — that

17

I

had been paying a

have her own income, and we

will

good cooking and nice housekeeping.

I

girl.

have feel

the relief already."

Wasn't that a things

she

And

?

could be

fashion

?

And

jolly,

comfortable way of fixing

wouldn't the that

many

mother's is

just

a girl like

it,

if

helper in such a

what the cooking-

schools are making possible, both for mothers

/

MASTER Allen's prophecy.

i8

and daughters think

it

is

and, between you and me, I

;

going some way in solving the per-

plexing question of domestic service and cient help, that

we

There

these days.

all is

ineffi-

much about

hear so

a chance for a

in

good long

look ahead in this subject, and one day you and

look back over the ground that has been

I will

trodden, and wonder that the public teaching of cookery wasn't thought about earlier.

In the schools now, whenever there ing exhibition, there well

and

;

nicely

made

to

it

have admired the

under-clothing, bed

and table

robes,

possible for such

and boys' to see,

linen,

and proficiency which

at the skill

young needlewomen

compass the dresses, complete

them

a sew-

a cooking exhibition as

after the visitors

and wondered

made

is

is

suits, that

infants'

ward-

are spread out for

each with the name and age of the

youthful seamstress pinned to to another room.

And

it,

they are asked

there they are

fine loaves of bread, nicely

shown

cooked meats,

and vegetables, gruels and beef

tea, jellies

fish

and

MASTER ALLEN blanc-manges, that

name and age

many

S

PROPHECY.

I9

are also labelled with

You

of the makers.

will

much

loaves of cake, or pies, or

the

not find "

fancy

cooking," for the school teaches the comrnon-

sense of cookery; believing

if

the pupils learn

the principles thoroughly they can do very

much

themselves with practice.

Now

as there are so

many young people who

have not the opportunity of learning what

is

taught the fortunate girls in the Boston schools, I

propose telling you a

same

girls

interest

really

you so much that you

that shall

of

learn, trusting

earnest advocates of

shall

little bit

what these

that

will

all

it

may

become

system of education

a

embrace some

of the industries,

and

place value on the work of the hands as

well as of the head.

Because you are not where you have the advantage of the training of these schools, you

need not think it.

it

By no means.

is

of

no use for you to want

Other

cities

and towns are

following the example of Boston, and are intro-

MASTER ALLEN

20

S

PROPHECY.

ducing the teaching of cooking into their public schools; and desire,

if

you are really in earnest

you may impart your interest

and out of the growth

of this interest

the very thing you want.

in

your

to others,

may come

Public-spirited girls

have a chance to make a great many advance steps in any

good movement.

ing what they

may

There

no

is

tell-

bring about by talking with

their parents over the

There are teachers

morning in

coffee.

now

training

to take

positions in schools as teachers of cookery,

and

those already graduated have found places in

New England One young

cities,

colored

kagee College

in

and

in the

South and West.

woman came from

Alabama

the Tus-

to prepare herself to

take the department of cooking in that institution,

and she has finished her course and gone

to her

work

enthusiasm for

full of

it.

In most of the cities the school

is

supported

from the school-fund, a special appropriation being made for

it

;

in other places

on by private generosity.

it is

Mr. Augustus

carried

Hem-

MASTER Allen's prophecy. enway, the son of Mrs.

21

Hemenway who began

the work in Boston, has followed his mother's

example

and

has established

a

Canton, Mass., the town in which he still

another

in

Easton, Mass.

school

in

lives,

and

;

CHAPTER

II.

FIRE-BUILDING.

THE

roll is

uniforms

the girls are

called,

— that

is,

their

in

the apron, the cap,

by a tape from the

the holder suspended

belt,

always in readiness for use, and the hand-towel

pinned

any one

Rings and bracelets

to the side. is

— are

laid aside, the

washed, and the nails looked after portant feature of the

first

every succeeding one,

is

too.

if

so thoughtless as to wear them to a

cooking-lesson

liness.

—

And

it

The hands

is

for

an im-

lesson, as well as of

that of personal clean-

repeated

are

;

hands are

all

the

way along

washed as often as needed

and always before touching any food they are wiped on the towel

at the

the towel hangs there.

22

side.

That

is

why

FIRE-BUILDING.

The

three housekeepers are chosen

each class of

fifteen, three are called

The

while the rest are cooks.

ers,

23

;

out of

housekeep-

three house-

keepers do the kitchen work, and each one has

own

her

The

special set of duties.

lists of

duties for the housekeepers are

printed plainly on a blackboard, so that each

knows

just

what she has

interference of this

tasks between the three.

way everything

time,

and there

to do,

is

done

at its

and by the proper person.

is

no In

own proper

The

rules for

the housekeepers are like this:*

HOUSiEKEEPER NUMBER ONE. Get kindlings and Build the

coal.

fire.

Regulate the dampers.

Empty ashes

into sifter.

Brush the stove under and around

it.

Blacken the stove. Light the

fire.

Polish the stove.

Regulate the dampers. *

No.

These rules are copied from the blackboard I, where they were placed in October, 18S6.

of

School Kitchen

FIRE-BUILDING.

24

and reservoir with fresh water.

Fill tea-kettle

Wash Wash

the hearth or zinc under the stove.

the cloth and put to dry.

Sift the ashes.

Bring the cinders to the kitchen.

This to

do

is

in

what Housekeeper Number One has the morning

The Afternoon

class.

Housekeeper Number One must Regulate the

fire.

Replenish the kettles.

Empty

the kettles and copper boiler, and turn

them

over to dry.

The when

last things, of course,

the lesson

is

are to be done

ended.

HOUSEKEEPER NUMBER TWO. Dust the room thoroughly. take each article in turn. to the lowest, taking

brushing

it

off

on the

up the dust floor.

ally in

a suitable place, and

hang

to dry.

it

Begin at one corner, and

Dust from the highest things in

the cloth, but not

Shake the duster occasion-

when through, wash and

Bring the stores to teacher when directed.

Scrub the dresser and teacher's desk.

A SCHOOL KITCHEN. {Showing compartments around

iahle

with gas stoves,

etc.)

FIRE-BUILDING.

Keep

the dresser in perfect order.

Wipe

dishes

Sweep one

if

needed.

room when

the lesson

broom take

the

it

over, beginning at

place. Hold the sweep with short strokes, and

close to the floor;

tossing

is

and sweeping toward one

side,

broom let

the

27

the dust along the floor, instead of

into the air.

HOUSEKEEPER NUMBER THREE. Polish the boiler.

Clean knives and spoons

in dresser

drawer.

Wash and wipe dishes. Wash dish towels. Scrub sink outside and

Wash

cloth and

I think

it

hang

in

with hot suds.

to dry.

wouldn't be a half-bad idea to have

a set of similar rules, condensed for family purposes,

printed

and

though I'm not at

hung

in

every kitchen

;

sure that you could get

all

the girls to read them.

The

home-girls would,

but the hired ones wouldn't.

Of course the same keepers

all

the time.

girls

do not

It is

arranged that these

act as house-

duties are shared in alternation, in order that

FIRE-BUILDING.

28

may

every pupil

learn both the cooking and the

kitchen work.

When

everything

gives the pupils a

in readiness the

is

teacher

preliminary talk about

little

cooking in general, and they bring out their note-books and pencils, and write

down

points she gives them, so

they

that

all

may be

ready to answer the questions at the next

And more

son. it,

than

this,

for they have to be

edge of

les-

they must remember

examined

in their knowl-

branch of study as

this

the

in

any other,

and are marked by the same system

of

per-

centage.

In the

first

place the teacher gives them the

definition of cooking is

;

and they are told that

it

the preparation of food by the aid of heat to

nourish the

der tion

it

;

human body

more to

palatable,

make

it

:

Food

is

cooked

to ren-

and more easy of diges-

assimilate with our bodies, and

do us good by giving us strength.

Among

the

agents necessary for cooking, the most important are heat, liquid

and

air.

Then

follows

"

FIRE-BUILDING. lesson on practical

a short

special information

29

chemistry, giving

about the four most impor-

tant elements, namely, oxygen, nitrogen, hydro-

gen and carbon.

Then

follows the lesson on fire-building, the

teacher superintending and giving the directions,

and Housekeeper Number One following them, while the rest of the class look on and listen. It is

only in the early lessons that the instruc-

tion

is

needed

after a while the girls get to

;

be the most expert fire-builders that can be imagined, and what

is

quite as

much

to the pur-

pose, as every housekeeper of experience will tell

you, they

know how

with economy

;

to tend

it

and keep

it

something, by the way, that a

good many

housekeepers themselves do not un-

derstand.

You

to

do anything,

see the mere " knowing isn't

there

all

You must understand how edge attained available tion.

great

A

person

many

may

;

to

that

is

of a lesson.

make is

how

the'

knowl-

the true educa-

acquire a knowledge of a

things, but

if

she doesn't

know what

IN

FIRE-BUILDING.

30 use to it,

make

of

it

for all the real

educated

;

she

she might as well be without

good

it

She

does her.

merely hampered with a

is

is

not

lot of

useless facts that lumber her intellect with cum-

bersome

stufif.

But we are learning first

thing to be done

to

is

make

remove

to

from the stove, and brush

a

fire all

top of the inside into the fire-box

to heat, ness.

dampers done

to

the covers

;

this

makes the oven

and keeps the stove

Then

and the

the ashes from the

all

the heat channel clear, and

;

keeps easier

in constant cleanli-

the covers are replaced and the This, you will understand,

closed.

keep the

fine dust

is

from escaping when

you empty the contents of the fire-box into the pan.

Most kitchen

girls neglect this precaution,

and then wonder why they have so much dust their kitchens.

could

tell

them

The Boston all

about

in

public school-girls

it.

When

the stove

has been closed as tightly as possible, the directions are to turn over the grate, letting the con-

tents fall into the ash-pan

below.

Turn

the

1

FIRE-BUILDING. grate back to

its

3

place, after clearing

clinging substance.

of

Brush out the oven

the dust has ceased to rise, and then

clean for use and free from dust

ready to bake in

it

it.

double grate, as there

If there is

any

after

will

it

when you

be are

should not be a

not except in some of

the newest ranges, remove the ashes and cin-

ders together and

sift

Always take out

them.

the ashes before lighting the left in

will

drop into them.

It is

if

they

then very unsafe to

remove them unless you have a

fire-proof ash-

Fires are often traceable to the care-

receiver.

You can

less disposition of hot ashes.

see what

for

and lighted coals

the pan, sparks

are

fire,

mischief might occur from

ashes containing

live coals into

readily

putting

a wooden barrel

or box.

And now

that the stove

is

cleaned and the

ashes and cinders taken care of the next thing is

to

make

the

fire.

Of course you

without telling that the

fire

box

is

the stove or range that holds the

all

know

the part of fire.

Now

;

FIRE-BUILDING.

32

box you want

into this fire

to put, first of

all,

loose pieces of newspaper, that have been torn in strips

;

these go at the very bottom, resting

on the grate

;

use plenty of paper, so that the

kindling

may have

paper

burned

light

is

a chance to light before the

Next, lay small pieces of

out.

wood across

the box, leaving

little

between the pieces on these put a layer ;

ling a

little

larger than the

first layer,

spaces

of kind-

putting

the sticks at right angles with the lower ones

on these again place

hard wood kindling,

fine

then larger hard wood, and finally a thin layer of small coal.

trouble in it

In this

making the

way you

fire

is

lighting

Now placed. fire,

have

Each

burn.

burns, heats the one above

there

will

layer, as

Now

it.

little

a distinction between building a

you see fire

and

and the covers are

re-

it.

the

fire is

built,

The housekeeper

starts

but on being referred to her

that the next thing to be done

to

light

rules, is

dampers, remove the ash-pan and

to

sift

the

she finds

open the the ashes,

BUILDING A FIRE.

ias^^ssEfiSRSs

Yl^ V «'1H/Tt

S^I».t

*ATP>Kll

FIRE-BUILDING. replace the pan, and brush

Then

stove.

35 dust

the

she blackens her stove,

off

first

the

mois-

tening the polish with water, then rubbing the

on with a cloth kept

polish it

time

is

and while the

grate,

paper from under the

the

to light

fire is

beginning to burn she

Here

polishes the stove with her dry brush.

something else to while

Watch

well while the

ling, so as to

as

it

is

But to

it,

your

if

—

begins to heat.

it

coal are kind-

of

you do not,

if

when you do put

have the fun

fun either

:

as

wood and

necessary, since

will

it

is

blacken the stove

be ready to add more coal as soon

refuse to kindle

you

remember

cold, but polish

it is

Then

for such use.

— and

it

it

on,

isn't

doing your work

all

it

will

and then

such good

over again.

you give the necessary thought and care

you need never have first

enough

to

After

coal has well kindled, you should add

come nearly

and then you may is right.

this trouble.

to the top of the fire box,

feel assured that everything

Here you see one

of the

proverbs verified, " More haste,

homely old

less

speed."

;

FIRE-BUILDING.

36

You cannot make

a coal

you must go about

it

fire

systematically.

have charcoal or Franklin coal,

on

the blue flame

may be put

is

no longer seen, close

damper; and as soon as the coal

the oven

burning

it

freely, shut the front

regulate the

by the slide or damper

fire

empty the

tea-kettle,

is

Then

damper.

the

in

While making and watching the

pipe.

you

If

wood.

at first with the

When

hap-hazard

at

wipe out the inside,

fire, fill

it

— never — seem either from the hot-water tank doesn't — polishing have say absurd and the reservoir with fresh water

fill

it

to

this?

to

finish

the sides and back of the range, and brush the hearth

Now we

and

that

is

begun.

made, and you

So we

floor.

ready for some cooking.

are

stop a minute

;

there

We will

is

more

Somebody has

fire,

now

need some directions for

said that

But

to be said before

must keep the

will listen while the

to build a fire

up

it is

that.

teacher gives them it

" takes a wise

and a philosopher

to

keep

:

man it."

.

FIRE-BUILDING.

We

have shown that

real

wisdom

tainly

it

37

requires judgment

to get our fire well going,

requires thought to keep

it

attention, not in a fussy, but in a

In the

way.

borne

in

is

It

cer-

needs

common-sense

place, one thing to be well

first

mind

and

it.

not

if

that the coal should never

above the top of the lining

come

of the fire box.

It

chokes the entrance to the oven channel, making it

impossible for a steady heat to circulate freely

there

;

and

covers and cracking them.

economy. spoiled.

some

The If

by warping the

spoils the stove

it

fuel is

So you see

it is

bad

wasted and the stove

you need a steady hot

time, replenish often

fire

and add but a

is

for

little

coal at a time. If

keep is

you do not need it

along,

burned

off,

add fresh which

flame dancing over

dampers, so there fire will

to use the

will it

will

coal,

fire

but wish to

and when the gas

be as soon as the blue

disappears, close

all

the

be no draught, and your

keep a long time.

quicken your

fire,

again after

When you it

wish to

has been closed

FIRE-BUILDING.

38

open

a long time,

the

all

dampers, to give

some

of the coal re-

draughts to enliven

it.

If

mains black on the

top,

you may poke away the

ashes underneath with the poker, then is

burning add coal and shake

But

the grate.

not poke

the coal

if

or you will put

it,

coals at a time, but not

cool

When

it.

your

first

when

a few more, and

may then

is

fire,

it

out.

to

you must

Add

fire

a few

choke

or

it

pieces are kindled add these are burning you

a gentle shake

or

but be very careful that

you do not shake or poke too much,

deaden your

it

gently to clear

red, then

enough

venture to give

quiet poke to the

it

when

you

lest

again, possibly putting

out

it

altogether.

With

instruction the teacher gives

lit-

tle

lessons in chemistry, that are illustrated

by

the

work that

this

way

but the this

all this

done

in the fire-building,

and

the pupils are taught not only the

why

kind

is

;

it is

for

you see in a thorough

in

how

drill of

very important to " mind the whys

and wherefores."

FIRE-BUILDING.

think,

I girl

after these explicit directions,

can build and keep a

been

to the

39

fire

cooking school.

important lesson, you

even

And

may be

if

this is a very

sure,

because no

other lesson can well be given until building all

to

is fully

any

she hasn't

the

fire-

understood, for what good will

the rules for dishes do,

cook them by ?

if

you haven't the

fire

CHAPTER

III.

SOME SIMPLE USES OF THE OVEN.

A

SHORT

time since the mother of a poor

family died.

The

father was

a hard-

working sober man, and there were three dren, the oldest a bright girl of thirteen.

had been a pupil

in the

chil-

She

Boston public cooking

school for a year, and had been taught sewing

she

since

When

the

entered the

mother died

grammar department. this

young daughter

stepped to the front, and took the housekeeping into her brave capable

kept the house

mended and thing well

was

hands.

She

tidy, the little children's clothes

clean,

and she had always some-

cooked for her father.

stantly surprised

that

little

him with some

different

She con-

special

dish

from the ordinary food.

40

SOME SIMPLE USES OF THE OVEN.

41

The father enjoyed it all, but he looked troubled One

and care-worn.

day,

when she had cooked

something particularly nice he praised as

if

it,

then

afraid of hurting her feelings he said, " I

don't like to say anything, Mary, you are doing

so nicely, but

have

all

I

am

afraid

we

They

these things.

can't aiiord to

are nice, but you

must remember we are poor people." Mary's hour of housekeeping triumph had come.

" Indeed, father," she said, "

it

costs

no

more than the old way."

To

prove

it,

she brought her

little

account-

book, which she had kept very carefully, and

showed him

that

she had not expended one

cent over her allowance.

proud

The

and happy over his

achievement, and you his acquaintances

may be

about

it;

father was very

little

daughter's

sure he told

all

and you may be

sure also, that the industrial training in public

schools has no more earnest advocate than this

same man who has seen of the training.

for himself the result

SOME SIMPLE USES OF THE OVEN.

42

I

tell

because

this

know some

it

always pleasant to

is

the practical

of

good that comes you are

of this kind of teaching, especially

if

inclined in any degree to advocate

it.

will

always be somebody sure to pop up and

many

say, as so

talk

There

do, " Yes,

it is

about the value of such

what has

very well to

all

training

ever done for anybody

it

— but

We

}

want

the cold facts."

So here

is

one ready-made for use.

such a "cold" fact either,

it

is

It is not

quite a heart-

warming one. Mary, with

how

to

make

the rest of the girls, learned

all

the

fire,

Next came a lesson

keeper's duty.

plest form of cooking

by direct was

— that

The very

heat.

set to

and to perform a house-

do was

croutons, and to

to

of baking, or cooking first

like to

things the class

bake potatoes, to prepare

brown bread-crumbs.

All this seems easy, doesn't

would

in the sim-

know how many

a potato perfectly, so that

it

it ?

Ah

!

but

I

of

you can bake

shall

be just mealy

SOME SIMPLE USES OF THE OVEN. and white

through, with a crust that

all

burned nor hardened.

43 is

not

Tell me, now, are not

the majority of baked potatoes that you see

brought to the table so shrivelled and dried-up that half the contents are wasted,

soggy and heavy it

is

mine

?

not your experience

If that is

and as

;

I

and the residue

particularly like

baked

potatoes, I don't

mind putting on cap and apron,

and coming

the class, hoping to find out

to

something that

The

fire

I didn't

built

is

know

— there

this time, for the fire-maker

learned

all

about

it

is

before. are no directions

supposed

at the last lesson.

to

have

A few

questions are asked to the remainder of the class,

and

place, or

is

anything

if

is

the

in

the

wrong

omitted, the correction or the sup-

plying the omission must

When

done

fire

is

built

come from

the class.

the lesson for the day

begins.

The

first

or mixtures.

step

is

baking without measurements

Potatoes are cooked by themselves

and do not require any combination with other

;

SOME SIMPLE USES OF THE OVEN.

44

ingredients.

Select the potatoes of uniform size

that is so that all

may be done

Should they vary in

size,

then some

cooked before others, and these spoil

same

at the

will

time.

will

be

burn or

Medium-

while the others are cooking.

sized potatoes are better for baking than either large or small.

and scrub them perfectly clean.

skins will be

Very many persons

baked

the skin of a to

Having selected them, wash well, so that the

potato, but

it

like to eat is

not safe

do so unless you know they are thoroughly

That

scrubbed, and are baked in a clean oven.

you must look out

them

upon the bottom

directly

upon the

for as well.

grate,

them on every

The hot

side,

laid across the

air gets all

about

and they are cooked evenly.

They must be baked will take

not place

of the oven, but

which has been

middle of the oven.

Do

until they are soft

from half an hour

;

this

to three quarters,

according to the size of the potato, and the heat of the oven.

When

they are just done they will

be plump, smooth and

soft,

and when opened

SOME SIMPLE USES OF THE OVEN.

As soon

they will be mealy.

break the skins to is

as they are

done

the steam escape.

let

It

steam or gas that often makes a potato

this

bitter

45

when

it

confined in the close skin for

is

along lime, and

tends also to

it

make

the potato

Baked potatoes should be served

"soggy.''

at

once, in an uncovered dish, as the steam that is

generated

in

a covered dish will

make them

They can be warmed over

heavy.

boiled potatoes

have any

left,

so

;

peel

in

if

them

in a better condition to

as well us

cooking at home you

at once, as they will

warm

over.

No

be

little

thing betrays the unthrifty housekeeper more

quickly than the habit of setting potatoes away

Not only

unpeeled.

wasted when

it

time cold, but

it

is

is

much

of

the

potato

peeled after standing some

cannot be prepared and served

as daintily.

There

is

one thing that the school-training

does, and that to prove that

who do

is

to

it is

show girls the

the best way.

right way,

If

and

only the girls

not have the advantage of such training

SOME SIMPLE USES OF THE OVEN,

46

would take the hints that are given papers,

they too might feel

in

these

they have

that

achieved something, even without the school and the teacher.

and of

little

neglect

it,

significance,

do not on that account

but remember that the

cessful living trifles,

a thing seems small to you,

If

made up

is

of suc-

and that each one must be scrupulously

attended

to,

or the whole will go wrong.

that a solemn

sermon with a

potato for a text

The next

things are the croiitons.

need

little

browned

slices of

to explain

baked

now we

There

is

that these are

bread to serve with soups or

Sometimes they are

stews in place of toast.

but

left-over

Isn't

?

probably

fried,

sum

of an aggregate of

are only just learning

how

to

use the oven, and frying

is

The brown croutons which

the girls in the cook-

make

are very delicate

for the purpose for

which they are

ing class are preparing to

and nice used.

ever so far away.

The bread knives

girls see that

are

got ready, the

they are sharp, then slices half an

SOME SIMPLE USES OF THE OVEN.

47

inch thick are cut from the loaves of bread.

The

crusts are

removed from these

and

slices,

they are then cut into half-inch cakes, put into a shallow pan, set in the oven and baked until

But what becomes

they are brown. crusts

Are they thrown away

?

be waste, and waste class.

in

Now

economy

That would

not tolerated

the time to give the

is

;

is

?

in the thrift that

who

it is

first

lesson

made our grand-

And

quite in order to say to the girls

are reading this, that the

made

the

in

mothers such wonderful housekeepers. just here

che

or

of all bits of stale bread

small the pieces

— that

is

same use may be

— no matter how

being made of the

crusts that were cut from the slices of bread for

the croutons.

when is

the oven

These are put is

into a

pan and,

moderately hot so that there

no danger of the bread scorching, placed

the oven and heated until dry crisp.

and

roll

Then remove it

all

through and

the bread from the oven

as fine as you possibly can.

not be able to crush

in

it

uniformly, and

You

will

some

of

SOME SIMPLK USES OF THE OVEN.

48

the crumbs will be finer than the rest.

It is

best to separate the fine crumbs from the coarse,

may be used advantageously

as they

To separate

purposes.

them,

sift

for different

the crumbs, put

the fine ones into one jar or bottle, the coarse ones

them and keep them

into another, cork

They

place.

in

a dry

keep a long time, and be a

will

great convenience as they will be always ready

What

for use.

ask

lamb chops, cooked

in

oysters, or anything that

crumbs with beaten egg.

when we come

them

tight

You

to

use them

to

it,

;

in

you

the

be

By and

by,

be told how you

meantime you close

see you have learned the simplest form

which you have been given your

and a simple

article of

bination of ingredients. step.

will

to

is

and put them where they will keep dry.

of cooking, in fire

be done with them, do you

Well, they will be used for breading veal,

.'

are

will

This

is

Now comes

also baking, but with a

in

measuring and

to

work

at the

food with no com-

in preparation.

the next

little

lesson

Before going

cooking there are some things to

SOME SIMPLE USES OF THE OVEN. be learned that

will

49

prove valuable to you as

long as you shall be called upon to cook, and

you

be glad that you have learned them

will

when that

you

of

when you

that

are learning anything

for yourself alone

be obliged one

to

who have had given so

much

the pupils.

we

I

;

is

why

this

know

the thoughtful

training

care to the best

am

finish, that the

it

this is

:

not

but that by and by you will

impart what you

That

else.

wonder how

I

have ever thought of

girls

For

to teach.

going to happen surely.

is

many

become your turn

shall

it

some

women,

charge, have

in

way

sure you will

to

all

of teaching

see before

methods are as natural as

those employed in any science, and that every step

is

taken with reference, not only to the

one that preceded follow.

A

it,

but to

all

that are to

great deal of wisdom and experience

has gone into the planning of the course of training,

to

and

it is

as nearly perfect as

it

is

possible

be at the present.

But what

is it

you are

to learn

?

It is

some-

SOME SIMPLE USES OF THE OVEN.

50

You may

thing about measurements. agine,

if

you

all

im-

with caps and aprons on,

like, that

you are standing before your table while the teacher

tells

you the important things for you

They

remember.

to

Accurate measurement

are these

is

:

necessary to insure success

in cooking.

All dry materials should be sifted before measuring.

A

cup holding just half a pint

is

the standard measur-

ing cup.

A

—

cupful

full to

is all

the cup will hold without running over

the brim.

A

scant cupful

is

within a quarter o£

an inch of the top.

A

tablespoonf ul of flour, sugar and butter

is

a rounded

spoonful.

A teaspoonful

of salt, pepper

and

spice, is a level tea-

spoonful.

A

heaped spoonful

Half a spoonful middle

A

is

is all

the spoon will hold.

measured by dividing through the

— lengthwise.

speck

is

what you can take on the

Now we may

go on and

tip of a penknife.

try a little

baking

with some simple combination of ingredients. It shall

be baked apples.

For these you

will

SOME SIMPLE USES OF THE OVEN.

51

use to each apple one teaspoonful of sugar, and

one tablespoonful of water. apples,

them

unspecked and

Pick out nice

cores,

and put them

Wipe

of uniform size.

nicely with a clean, dry cloth,

fair

remove the

in an earthen dish.

Put

the sugar in the centre of each apple, in the cavity

whence you have removed the

the water in the dish.

Bake

in a hot

twenty to thirty minutes, or until

core,

and

oven from

soft,

but not

until broken.

This

is

a good time to learn to brown crackers

to serve with

you

will use

soups or oyster stews.

For

this

one half a teaspoonful of butter to

each whole cracker.

Split

round crackers

in

halves, spread the inside with a thin layer of butter.

Put them, buttered side uppermost, into

a pan, and

and they

brown will

Serve at once,

in a hot oven.

be found delightfully sweet and

crisp.

A

nice lunch dish

crackers,

is

made

by preparing them

given, then

of

in

for every cracker

same

these

the

way

mix one

just

table-

SOME SIMPLE USES OF THE OVEN.

52

spoonful of grated cheese, one half a salt-spoonful of

salt

and one quarter of a salt-spoonful Spread the hot crackers with

of pepper.

this

mixture of cheese and seasoning, return to the oven, and

warm

until the

you may make a brewis

cheese

for tea

is

melted.

Or

by preparing the

crackers and cheese in this way, putting them into a shallow earthen dish, adding a quarter

of a cup of milk to each cracker, until

is

it is

brown, or until the milk

Now

this is all

nice,

and

eon that

is

will

very easy, but,

I

is

and baking absorbed.

assure you,

it

impart a relish for tea or lunch-

inexpensive and easily prepared.

"

CHAPTER

IV.

A LESSON IN BOILING.

THE

little girls

were folding up their aprons

and putting away their caps the lessons, and

making ready

to

after

one of

go home.

I

asked a bright miss of about twelve what she

had learned. " a

Oh

fire

!

"

she replied, "

and take care of

neatly after I

my

utensils

am

She told

"

to put

away my things

my work,

through

to

to

to look after

bake potatoes

make buns."

off the list of

accomplishments with

air of pride.

But you have learned to do these things

here," I persisted at

it,

and my towels,

and apples, and

a pardonable

have learned to make

I

home

;

" have

.'

53

you done any of them

A LESSON IN BOILING.

54

What

a sparkle there was in the bright blue

eyes! " Yes, indeed," she

morning

made

I

the

took

gems

my

;

" why,

only this

mother's receipt-book and

for breakfast

only mixed them, but I

said

I

by her

rule.

I

not

attended to the baking.

arranged the dampers, and no one but myself

even looked the

at the

gems were

My

oven once.

father said

the nicest he ever tasted, and

mother said that was

real

cooking

;

that

it

my was

easy enough merely to mix things together, but the test of a good cook was in the baking."

And all

"

mother " was

the lessons

I

dare say

we have gone over have seemed

very simple, and

it

may be

inclined to look with a

on the small number given.

Now

right.

that

little

some

of

you are

feeling of contempt

of rules that

have been

But you must remember that we are

learning principles, and that

when these

are

well understood you can take any one's receipt-

book and do anything you little girl I

please, just as the

have told you about made successful

A LESSON IN BOILING.

5$

gems when she had learned how

to

manage

her oven with such simple things as potatoes

and apples. I

have a friend who

a very fine and very

is

He trains the voices

successful singing-teacher.

of his pupils very carefully, with exercises that

are best calculated to develop them.

Now

and

again some pupil gets impatient over these ex-

and begs

ercises

to

know when

she can have a

song to learn. "

When you know how

able reply.

"

You must

to sing," is the invari-

know how

first

to use

your voice, then you may buy out the music store

if

There

you wish." it

is

again, you see

afterwards achievement. thing, fine,

and so

it

;

And

must be.

principles

so

it is

first,

in every-

Theories are very

no doubt, but they do not always take the

place of principles.

was reading one

Not very many days

of the

many

ago, I

theoretical articles

that are written on the subject of housekeeping.

The

writer in advising

housekeepers how to

A LESSON IN BOILING.

56

keep ahead

of their work, said that every night

before retiring, the

kitchen

the

in

fire

stove

should be laid for the morning, and the tea-kettle

Fancy using water

filled.

for tea or coffee or

cocoa that has stood in a kettle for twelve hours.

Why, any housekeeper, no matter how rienced she was, would

know

inexpe-

and

better,

cer-

every schoolgirl would, after she had

tainly

taken the present lesson on boiling.

We

have a fashion of speaking about boiling

and other vegetables,

food, such as potatoes,

grains and

would be water

;

to

Now

some meats.

the proper

speak of them as cooked

the articles themselves do not boil, only

the water in which they are cooked.

cooking by a dry heat boiling liquid.

This

;

is

boiling

is

Baking

cooking

usually employed

is

water.

ments with the water, that

and testing

it

in

is

a

one of the most common

forms of cooking, and the liquid that

boils

way

in boiling

is,

By

:

most

trying experi-

by watching

to find the

these facts are discovered

is

it

as

it

temperature —

COOKING

IN

FOILING WATER.

A LESSON IN BOILING.

That water all

boils at 212°, or

will

it

become no

heat are wasted when

This

can

That

cooks.

is

that the

and

is

more furiously

gets and the

it

more

a false notion, as you

well,

in

made on purpose So here

the heat of liquids. is

fuel

by testing the water during boiling by a

tell

thermometer that

it

boils all

it

boils at a galloping rate.

anything boils, the hotter it

bubbles

thing to know, because

many people imagine

rapidly

it

and that

hotter, it

a very good

is

when

That when once

over the top.

over

59

the

is

interests

for testing

something that of

economy, to

remember.

The water

There

be so

kettle should never will boil is

over as

it

full

expands in heating.

danger of injuring the stove

allowed, and, too, there

of

somebody getting scalded, which

is

probably know, the most painful of

burning the

this

is,

all

as you

ways of

flesh.

find too,

forget to

if

always danger

is

You

that the

what so many people who cook

remember

— that there

is

a wide distinc-

6o

A LESSON IN BOILING. between " boiled

tion

water,''

and that the freshness

boiling, so that the

it

stands

vitality,

loses all

used with good

results.

are often so

coffee

its

lost

is

sooner water

once boiling the better it

and " boiling

water "

is

if

it

and cannot be

why

tea

and

not because

the

That ;

used after

Indeed

will be.

lifeless

by long

is

leaves and berries are not good, but because

they are improperly

made

" with " boiled water

instead of freshly "boiling water." there

is

The

You

see

a wide disiinction between the two.

lesson in boiling takes up the boiling of

vegetables, potatoes being taken as the demonstrating article.

The

principles for cooking all

vegetables are the same, and to

cook one kind

if

the pupil learns

well, she can,

by following the

particular directions, cook any kind as occasion

may

require.

As

in

baking, select the potatoes

for boiling of a uniform size. all

being cooked at a time.

them.

them

This

is

to insure

Wash and

Pare, and cover with cold water. in boiling salted water, using

scrub

Put

one quart

of

;

A LESSON IN BOILING. water and one tablespoonful of potatoes.

Cook

salt for six large

until done, whicli

half an hour or a trifle over.

drop of water.

6i

be

will

Drain

in

every

off

Place the kettle, uncovered, at

the back of the stove to let the water pass off in steam.

Shake

gently,

and serve the potatoes

very hot. Potatoes, to the

air,

when

brown

pared, turn

if

exposed

and each should be covered with

cold water as soon as pared, and should not be

pared long before using.

If

they are

left,

even

a short time, uncovered after paring, the action of the air will turn

them brown, and they

not lose this discoloration in the

they are not so appetizing.

of the most important steps of

them

cooking, so

They should be

taken up the moment they are done

fork will pierce

will

;

this is

all.

easily they are

one

When

a

ready

drain them, too, at once.

And

now, since some of you

may

like to

vary

your plain boiled potato, we will see what else

may be done

with

it,

and how

it

may be served

A LESSON IN BOILING.

62

more tempting.

to be

"

Of course there

mashed potato," which

prepared, and not at

done.

It is like so

more thought and a

is

all

good when carelessly

more

things

pint of hot boiled potatoes, of

butter,

one half

a

;

little

labor, turn into

To one

success what might prove a failure.

ful

always

very nice when well

many simple trifle

is

add one tablespoon-

teaspoonful of

salt,

a

dust of pepper, and enough hot milk to moisten.

Mash

in

boiled

the

sauce-pan

in

which

they were

beat with a fork until light and creamy,

;

then turn out carefully and lightly into a hot dish.

Sometimes there

and

it

using

is

mashed potato

left over,

can be made very nice for breakfast by for potato cakes, which are prepared in

it

the following way

:

Make

the cold

mashed potato

into small round cakes about one half an inch thick.

Put them on a baking

them over with milk until the If

you

;

tin,

and brush

then bake in a hot oven

cakes are a golden brown. like a

more ornamental dish than you

A LESSON IN BOILING. with simple

will get

when

mashed

the potatoes are

potato, you may,

mashed and beaten and

them with

rub

seasoned,

63

wooden masher

a

through a strainer into a hot dish and then you will

have "

rice potatoes."

Having learned how boiling,

cook the potatoes by

you can undertake other vegetables, but

some general

there are

And

learn.

to

first

rules that

you may

first

about the preparation, which

is

always important.

Potatoes

scrub and pare when necessary.

:

always necessary to pare new potatoes, and the cate skin, not yet

Parsnips

:

grown tough,

scrub

till

white,

will

come

and trim

off

It is

not

thin, deli-

by rubbing.

off the fine, thread-

like roots.

Carrots

Beets

scrub, and scrape off the thin outer surface.

:

Turnips

:

scrub, cut in slices and pare.

wash

:

sugary juices

carefully, for if the skin

be broken the

will escape.

Cabbage and

cauliflower

:

trim and soak, top down, to

draw out any insects. Celery

wash and scrape

:

off

any rusty portions.

Spinach and other greens : pick over very carefully, and

wash

in several waters.

Onions

:

peel and soak.

A LESSON IN BOILING.

64 Green corn

husk with clean hands, but do not wash it.

:

Peas and beans

:

shell

with clean hands and wash

quickly. Soft-shell

squashes

Hard-shell squashes

Asparagus

wash, pare, and cut as desired.

:

:

wash,

split,

wash, and break

:

and cook

off the

in the shell.

tough ends,

tie in

bundles, and break into inch bits. String beans side, cut or

:

strip off

the ends and strings on each

break into small pieces and wash.

Fresh vegetables do not require any soaking water, and

it is

better not to prepare

ready to cook them. freshen them, and

if

But

if

them

until

in

cold

you are

they are wilted, soaking

will

they must be prepared long before

cooking, they should be covered with cold water to prevent them from wilting or from becoming discolored.

For

all

fresh green vegetables use soft water, salted and

freshly boiling.

Cook

rapidly until soft.

The time

will

depend upon the age or freshness of the vegetable.

With green celery it

peas, shelled beans, green corn, asparagus,

and spinach, use as

boil away, leaving just

all

little

water as possible, and

enough

to moisten

the desirable soluble mattei'that

let

and thus save

may have been drawn

out.

Cook cabbage and

cauliflower uncovered, in a large

kettle of rapidly-boiling, salted water, with a salt-spoonful

of soda in

it.

Onions, scald and change the water twice. All others, cook in water enough to cover, and drain off after cooking.

it

A LESSON IN BOILING.

65

Green summer squash, cabbage and other watery vegetables should be pressed in a cloth or strainer,

and well

drained.

And now

the

ways

of preparing the vegetables

being quite understood, the next thing is

The

the time of coolcing.

for boiling meats

in

order

following formula

and other things besides vege-

tables, is given the pupils to learn.

Eggs

(soft), coffee,

clams, oysters

Green corn, small slices of fish

.

3 to

5

minutes

and thin

fish .

.

.

5 to 10

"

J5 to 20

"

20 to 30

"

30 to 45

"

45 to 60

"

Rice, sweet breads, peas, tomatoes,

asparagus, hard boiled eggs Potatoes, macaroni, squash, celery,

spinach, cabbage

Young

beets,

.

carrots,

.

turnips,

onions, parsnips, cauliflower

String beans, shelled beans, oyster plant

Winter vegetables, oatmeal, hominy

and wheat, chickens and

lamb

Corned a

beef, la

to

2

hours

2 to

3

"

3 to

4

"

I

Fowls, turkey, veal

.

.

.

smoked tongue, beef

mode

.

.

.

.

66

Ham

A LESSON IN

BOILING.

A LESSON IN BOILING.

67

given in the time table, from twenty minutes to

an

half

Take

hour.

it

out

into a colander,

drain well, put into a hot dish, put in bits of butter, It will will

some

salt

and pepper, and serve

be as delicate as cauliflower

be retained and there

will

;

the color

not be an un-

pleasant odor over the house, such as

if

is

Try

associated with boiling cabbage.

and then see

at once.

the School Kitchen

always

it

once,

Learning

has not gotten several steps in advance of your old, traditional

And now

methods.

for the seasoning

One

vegetables are cooked.

mashed

after

once the

pint of vegetables,

or sliced, or one pint of small whole

vegetables requires one tablespoonful of butter,

one half teaspoonful of spoonful of pepper. are

Milk

salt,

and one half

salt-

Squash, peas and beans

improved by one teaspoonful or the vegetable liquid

of

sugar.

may be used

to

moisten such as are too dry.

Eggs come naturally into a lesson

and so the way

for

doing them

is

in boiling,

given.

For

A LESSON IN BOILING.

68

soft-boiled eggs,

you

will put the

eggs

pan, cover with boiling water, and six to ten

keep

hot, but not boiling.

and

jelly-like

Eggs cooked

let

them stand

minutes where the water

from

soft

in a sauce-

The white

and the yolk

in this

manner

will

will

be

soft but not liquid.

are really " coddled

eggs," but they will be found as nice, and more digestible, than

Or

if

when cooked

in the usual fashion.

one prefers the white hardened while the

yolk remains

soft,

the eggs

may be cooked

boiling water about three minutes.

If

in

you wish

the eggs hard boiled cook for twenty minutes in

water just bubbling.

The yolk

mealy and adjustable, where ten minutes

it

will

if it is

be dry and

cooked only

simply be hard and tongh,

and

will not digest easily.

self

and

see.

will

Try these

for your-

CHAPTER

V.

GOING TO MARKET.

THE

next lesson in cap and apron

cooking meats are

and

important that the cooks should

buy them.

to

It is all

it

to

know whether she

unless she has learned

is

know

very well to order

hap-hazard of one's provision-man, but how

one

on

but before the meats

cooked they must be bought;

quite

how

;

is

is

gets what she orders the

cuts

different

of

meat, where they are situated, and what she

ought to pay for them

?

So one day the school kitchen

and the

class

is

is

deserted,

taken by the teacher down to

the big markets, and there they are initiated into the mysteries of

shoulders and

rumps and rounds and

fillets,

of briskets

69

and

loins, of

rattle

rounds,

GOING TO MARKET.

70 of ribs

and

flanks, of saddles

and

shins,

which

rest of the long list of cuts,

all

and the

their lives

they have heard talked about, without under-

standing or knowing one part from another.

Of course

if

one

is

going to be a good house-

keeper one must know what

make

to buy,

the best use of what she buys.

learn, too, to

to

She must

do her marketing according to the

needs of her family.

If

she

persons

who do

she

want the heavier kinds

will

and how

providing for

is

a great deal of out-of-door of food.

work

If for

persons who are in-doors a great deal and whose

work

is

food.

sedentary, she will want to provide lighter

Whether

ishing, but

it

heavy

light or

must be nour-

it

will differ in quality.

In the buying of meat a lesson in economy given.

And

now,

my young

prospective, don't turn

word, and above the

meaning

vails the I

all,

housekeepers in

up your noses

don't get a

of the term.

most popularly

is

is

The

at

this

wrong idea

of

notion that pre-

a very mistaken one.

have had occasion to talk about this very thing

1

GOING TO MARKET. and

to older people than you,

pretty nearly

same the

fault.

Now

very same

thing

told

I

them

this

is

your command. care-taking in

will

It is a

means doing

It

money

moral obligation.

have respect for the word as soon as you

tle it in

your mind that

it

connected with stinginess.

meats and the way

to

islnot

So

set-

by any means

in learning

buy them

It

You

best and highest sense.

its

it is

— economy

the very best you possibly can with the at

—

only another

It is

for good, honest thrift.

into the

fallen

remember

please

does not imply meanness.

word

have found that

I

them had

of

all

7

abouf

to the best ad-

vantage, you are learning

"economy" because

you are taking lessons

wisdom

and the ways

to

money you have when is

in

get the most good with the to use.

You

learn, too,

will find

when you

to be put to the test.

The beef,

will

the different meats are in season, which

needed knowledge, as you

come

of selection,

first

part of the lesson at the stall

is

about

and the market-man, who has come

to

GOING TO MARKET.

72

know

the bright-faced, eager-eyed girls very well,

and evidently has an unbounded admiration

down upon

the teacher, has put

the table half a

and as the teacher explains he

beef,

for

cuts, in

order to show the different pieces as she names

They have

them.

already taken a preliminary

lesson from the diagram at the school, but

more satisfactory to see the meat stand

it

much

Good

it is

— they under-

better.

beef, the teacher tells them, should

bright-red

when

it is

and

first cut,

be

this red flesh

should be well marbled with yellowish

fat,

and

there should be a thick layer of fat on the outside. is

If

safe to

it

does not present this appearance,

assume that the ox was not

was too young, or was not

in

well-fatted,

good condition.

All these things one can see for herself; by

she is

will

know when

the beef

told that the flesh should

should be

The

left

when

it is

good.

is

be

it

firm,

them

Also she

and no mark

pressed with the finger.

suet should be dry and crumble easily.

The

first

thing

that

is

to

be

done,

is

to

fc

It,