VOLUME TWO MILK, BUTTER, AND CHEESE EGGS VEGETABLES

PREFACE This volume, which is the second of the Woman's Institute Librar of Coo!er , deals with such essentials of diet as the dair "roducts##mil!, butter, and cheese##the "rotein food, e$$s, and the ener$ #"roducin$ nutrients, ve$etables% In &il!, 'utter, and Cheese, Parts ( and ), are e*"lained the "lace that mil! occu"ies in the diet, its com"osition, $rades, and the dishes for which it is used+ the "urchase, care, and use of butter and butter substitutes+ and the characteristics, care, and varieties of both domestic and im"orted cheeses, as well as a number of e*cellent reci"es for cheese dishes% A luncheon menu, in which a cheese dish is substituted for meat, is of interest in this connection, for it shows the housewife, earl in her studies, not onl how to combine dishes to "roduce a balanced meal, but also how to ma!e u" a menu in which meat is not needed% In E$$s are discussed the nutritive value of e$$s, the wa s in which to select, "reserve, coo!, and serve them, and how to utili,e left#over e$$s% -o man uses have e$$s in the diet and so nourishin$ is this food that too much attention cannot be "aid to its "re"aration% In this lesson, also, is $iven a brea!fast menu to afford "ractice in "re"arin$ several sim"le dishes usuall served in this meal% In .e$etables, Parts ( and ), ever variet of ve$etable is discussed as to food value, "re"aration, "lace in the meal, and "ro"er methods of servin$% With such a fund of !nowled$e, the housewife will be well e/ui""ed to $ive "leasin$ variet to her meals% In addition to the instruction in these matters, there are man reci"es showin$ certain ste"s as well as the finished result% With such detailed information, it is our desire that as man of the reci"es as "ossible be tried, for it is onl throu$h constant "ractice that the rules and "rinci"les of coo!er will become thorou$hl instilled in the mind% 0othin$ is of more value to the housewife than such a !nowled$e of food and its "re"aration, for, as ever one !nows, "ro"er diet is the chief re/uisite of $ood health% To be of the $reatest assistance to the woman in the home is the "ur"ose of these volumes##to relieve her household tas!s of much of their drud$er and to hel" her come to a reali,ation of the o""ortunit for $ood that is hers% In no better wa can she create ha""iness and contentment in her home than b "re"arin$ a""eti,in$, nutritious meals and servin$ them in the most attractive manner%

C10TE0T&IL2, '3TTER, A04 C5EE-E &il! in the 4iet Com"osition of &il! Products 1btained from &il! Characteristics of Wholesome &il! 6rades of Clean &il! Preserved &il! &il! in the 5ome Reci"es for &il! 4ishes and -auces Economical 3se of 'utter Flavor and Com"osition of 'utter

Purchase and Care of 'utter Coo!in$ With 'utter -ervin$ 'utter 'utter -ubstitutes Characteristics and Care of Cheese Im"orted Cheese 4omestic Cheese -ervin$ Cheese Reci"es for Cheese 4ishes Luncheon &enu E664escri"tion of E$$s and Place in the 4iet 0utritive .alue of E$$s -election of E$$s Preservation of E$$s Coo!in$ of E$$s -ervin$ of E$$s E$$ Reci"es 3se of Left#1ver E$$s 'rea!fast &enu .E6ETA'LE.ariet in .e$etables -tructure, Com"osition, and Food .alue Purchase and Care of .e$etables Classification of .e$etables &ethods of Pre"arin$ and Coo!in$ .e$etables -auces for .e$etables As"ara$us and Its Pre"aration 'eans and Their Pre"aration 'eets and Their Pre"aration 'russels -"routs and Their Pre"aration Cabba$e and Its Pre"aration Carrots and Their Pre"aration Cauliflower and Its Pre"aration Celer and Its Pre"aration Corn and Its Pre"aration Cucumbers and Their Pre"aration E$$"lant and Its Pre"aration French Articho!es and Their Pre"aration 6reens and Their Pre"aration 7erusalem Articho!es and Their Pre"aration 2ohlrabi and Its Pre"aration Lentils and Their Pre"aration &ushrooms and Their Pre"aration 1!ra and Its Pre"aration 1nions and Their Pre"aration Parsni"s and Their Pre"aration Peas and Their Pre"aration Pe""ers and Their Pre"aration White Potatoes and Their Pre"aration -weet Potatoes and Their Pre"aration Radishes and Their Pre"aration -alsif and Its Pre"aration -/uash and Its Pre"aration Tomatoes and Their Pre"aration Turni"s and Their Pre"aration .e$etable Combinations -ervin$ .e$etables

&IL2, '3TTER, A04 C5EE-E 9PART (: 8 &IL2 &IL2 I0 T5E 4IET (% As is well understood, mil! is the li/uid that is secreted b the mammar $lands of female mammals for the nourishment of their oun$% The word mil! as it is commonl used, however, refers to cow's mil!, because such mil! is em"lo ed to a $reater e*tent as human food than the mil! from an other animal% Cow's mil! in its "erfectl fresh raw state is a ellowish#white, o"a/ue fluid, called whole mil!, and, as is well !nown, "ossesses a distinctl sweet taste and characteristic odor% When such mil! is allowed to stand for some time without bein$ disturbed, it se"arates into two distinct la ers, an u""er and a lower one% The u""er la er, which is li$hter than the lower one and occu"ies a smaller s"ace, consists lar$el of $lobules of fat and is called cream+ the lower la er, which is white or bluish#white in color and is com"osed of water, solids, and "rotein, is, when se"arated from the cream, called s!im mil!% )% As an article of diet, mil! is ver im"ortant, because its sole function in nature is to serve as food% It is re/uired b the infant+ it is needed in the diet of all $rowin$ children+ and it is desirable in the "re"aration of dishes for both oun$ and old% &il! is used to such a $reat e*tent because it fills man of the re/uirements of an ideal food% It is $enerall li!ed, re/uires little or no time for "re"aration, a$rees with the ma;orit of "ersons when used "ro"erl , and contains substances that su""l ener$ and build and re"air tissue% -till, it does not contain these substances in such "ro"ortions as to ma!e it an ideal or e*clusive article of diet for adults, and it must often be modified to suit the needs of infants, because it is ideal for onl the oun$ of the s"ecies for which it is intended% Therefore, while mil! is often called a "erfect food, in realit it is "erfect for onl the calf% When it is desired for the feedin$ of a ver oun$ child, it must be chan$ed to meet the re/uirements before it can be used with $ood results% <% -o im"ortant is mil! as an article of food that, outside of the "urel rural districts, "roducin$ the mil! su""l is a business of considerable im"ortance% This is due to the fact that the "urit of mil! must be constantl safe$uarded in order that clean, safe mil! ma be "rovided for the countless numbers that de"end on it% In fact, mil! undoubtedl bears a closer relation to "ublic health than an other food% To "roduce an ade/uate amount of clean, safe, "ure mil! is one of the food "roblems of the cit and countr ali!e% In the cit much of the difficult is overcome b the ordinances that "rovide standards of com"osition and cleanliness, as well as ins"ection to insure them+ but such ordinances are rarel "rovided for in villa$es and countr districts% When there is no law to "revent it, unclean mil! is sometimes used in the manufacture of butter and cheese, but when this ha""ens, $reat in;ustice, if not "ositive harm, is done to the consumers of these 8 8 8 8

articles% Then, too, unless mil! is carefull ins"ected, tubercular mil! is liable to be used in the ma!in$ of butter, and such a condition will cause the s"readin$ of tuberculosis as readil as the use of the contaminated mil! itself% =% With its various "roducts, mil! hel"s to form a ver lar$e "art of the dietar in most homes, but while nothin$ can ta!e the "lace of this food and while it is hi$h in food value, there seems to be a $eneral tendenc to thin! of it as an addition to the bill of fare, rather than as a "ossible substitute for more e*"ensive food% For instance, mil! is ver often served as a bevera$e in a meal in which the /uantit of meat or other "rotein foods is not reduced% From an economical stand"oint, as well as from the "oint of view of the needs of the bod , this is reall e*trava$ant, for mil! is itself lar$el a "rotein food% The servin$ of a $lass of mil! or of a dish that contains $enerous /uantities of mil! offers the housewife an o""ortunit to cut down considerabl the allowance of meat and e$$s% 'ecause of this fact and because mil! and its "roducts ma be used to add nutritive value to a food, to $ive variet , and to im"rove flavor, the deserve considerable stud on the "art of the housewife% >% -ince mil! ma be used in such a variet of wa s, it ma be easil included in the dietar for the famil % 'ein$ li/uid in form, it ma alwa s be served without an "re"aration as a bevera$e or with other bevera$es, cereals, and fruits% It also has numerous other uses, bein$ em"lo ed in the ma!in$ of sauces for ve$etables and meats, in the "lace of stoc! for sou"s, and as the li/uid for bread, ca!es, "uddin$s, custards, and man fro,en desserts% 'ecause of its e*tensive use, ever housewife not onl should !now how to bu mil! and care for it, but should be familiar with its com"osition, so that she ma determine whether or not it suits the needs of her famil % In addition, she should !now the effect of heat on mil! and the various methods of "re"aration if she would be able to ;ud$e what food combinations can be used with mil!% C1&P1-ITI10 1F &IL2 ?% As mil! is usuall ta!en into the bod in li/uid form, the common tendenc is to re$ard it as a bevera$e, rather than as an im"ortant source of nourishin$ food material% 5owever, a !nowled$e of its com"osition, as well as the fact that mil! becomes a solid food in the stomach and must then be dissolved in the "rocess of di$estion, will serve to show that mil! contains solids% That it "ossesses all the elements re/uired to sustain life and "romote health is "roved b the fact that a child ma live for months on mil! alone and durin$ this time increase in wei$ht% @% The solids contained in mil! are "roteins, fat, carboh drate in the form of su$ar, and mineral salts, besides which, of course, water occurs in lar$e /uantities% The su$ar and fat of mil! serve as fuel+ the mineral salts are chiefl valuable for the $rowth of bones and teeth and for their effect on the li/uids of the bod + and the "roteins, li!e the fat and su$ar, serve as fuel, but the also ma!e and re"air the muscular tissues of the bod % In considerin$ the food substances of mil!, it will be well to note also that the var accordin$ to the breed, feedin$, and individual characteristics of the cow% 7erse s and 6uernse s $ive mil! rich in fat and total solids, and while 5olstein cows $ive a $reater /uantit of mil!, such mil! has a smaller "ro"ortion of fat and total solids% As a

rule, thou$h, the com"osition of mil! ma be considered as a""ro*imatel <%< "er cent% "rotein, = "er cent% fat, > "er cent% carboh drate, and %@ "er cent% mineral matter, ma!in$ a total of (< "er cent% This indicates the /uantit of actual food material in mil!, the remainder, or A@ "er cent%, bein$ water% A% PR1TEI0 I0 &IL2%##'ecause of the double usefulness of "rotein##to serve as fuel and to ma!e and re"air muscular tissue##this element is re$arded as an im"ortant in$redient of mil!% The "rotein in mil! is called casein% The o"a/ue whiteness of mil! is lar$el due to the "resence of this substance% As lon$ as mil! remains sweet, the lime salts it contains hold this casein in solution+ but when it sours, the salts are made soluble and the casein thic!ens, or coa$ulates% In addition to casein, mil! contains a small amount of "rotein in the form of albumin% This substance, u"on bein$ heated, coa$ulates and causes the formation of the s!in that is alwa s found on the to" of mil! that has been heated% The s!in thus formed contains ever thin$ that is found in mil!, because, as it forms, casein is dried with it and su$ar and fat, too, are cau$ht and held there% It is the "rotein of mil! and its characteristic coa$ulation that are made use of in the ma!in$ of cheese% In coo!in$, the "rotein of mil! is "robabl more affected than an of the other substances, but the de$ree to which the di$estion of mil! is thus affected is not definitel !nown, this bein$ a much dis"uted /uestion% B% FAT I0 &IL2%##The other substance in mil! that serves as fuel, or to "roduce ener$ , is fat% It occurs in the form of tin "articles, each surrounded b a thin coverin$ and sus"ended in the li/uid% -uch a mi*ture, which is called an emulsion, is the most easil di$ested form in which fat is found% The fat in mil! varies more than the other food substances, it bein$ sometimes as low as ) "er cent, and a$ain as hi$h as ? "er cent% 5owever, the avera$e of these two, or = "er cent%, is the usual amount found in most mil!% As has been mentioned, the fat $lobules of mil! rise to the to" because fat is li$hter than water, so that when mil! has been undisturbed for some time the to", which is !nown as cream, will be found to contain most of the fat% 'ecause of the fat it contains, the cream is ellower in color than the mil! underneath% If the cream is beaten, or churned, these fat "articles will adhere in a mass, advanta$e of this fact bein$ ta!en in the ma!in$ of butter% (C% CAR'15D4RATE I0 &IL2%##The carboh drate contained in mil! is in the form of su$ar called lactose% It is unli!e other su$ars in that it is not ver sweet and does not disa$ree with most "ersons nor u"set their di$estion% For this reason, it is often $iven to children, invalids, and "ersons who have di$estive disturbances% 5owever, it is li!e other carboh drates in that in solution it ferments% The result of the fermentation in this case is the "roduction of lactic acid, which ma!es the mil! sour% With the fat, lactose ma!es u" the bul! of the ener$ #"roducin$ material of mil!, and while this is im"ortant it is onl secondar when com"ared to the tissue#buildin$ "ower of the "rotein and minerals% 'esides bein$ an im"ortant "art of mil! itself, lactose is a valuable b #"roduct in the manufacture of cheese% After bein$ ta!en from whe , which is the clear, straw#colored li/uid that remains when the curd, or coa$ulated "ortion, is com"letel removed from the mil!, the lactose is refined and sold in the form of a "owder that is used for various !inds of infant and invalid feedin$% ((% &I0ERAL &ATTER I0 &IL2%##Considerable /uantities of mineral salts, which are chiefl lime, "otash, and "hos"hates, are found in mil!%

As has alread been "ointed out, these are im"ortant in the buildin$ of bone and hard tissue in the bod , but in addition the hel" to !ee" the fluids of the bod in the ri$ht condition% 'ecause of the wor! the do, these mineral salts are necessar in the buildin$ of the bodies of $rowin$ children, and are useful for re"air and the re$ulation of the bod "rocesses in adults% In cheese, butter, and cream, which are the "roducts of mil!, less of the mineral salts are found in "ro"ortion to the /uantit than in whole mil!, s!im mil!, and whe % ()% WATER I0 &IL2%##The "ercenta$e of water in mil! is much $reater than that of all the other food substances combined, there bein$ more than si* times as much% While this /uantit seems ver lar$e, it is an advanta$e, for mil! "rovides nourishment to "ersons when the can ta!e neither solid nor more condensed food% 1n the other hand, the water is a disadvanta$e, for it is res"onsible for the ra"id s"oilin$ of mil!% This fact is clearl shown in the case of condensed mil!, where the water is "artl or com"letel eva"orated, for mil! of this !ind !ee"s much lon$er without s"oilin$ than either whole or s!im mil!% PR143CT- 1'TAI0E4 FR1& &IL2 (<% Althou$h mil! is used e*tensivel in its natural li/uid form, considerable use is also made of the numerous "roducts of mil!, chief amon$ which are cream, s!im mil!, buttermil!, sour mil!, whe , butter, and cheese% In fact, all of these occu" such an im"ortant "lace in the dietar of the ma;orit of homes that it is well for ever housewife to understand their value% 'utter and cheese are discussed in detail later, so that at this time no attention need be $iven to them% The other "roducts, however, are ta!en u" now, with the intention of enablin$ the housewife to familiari,e herself with their "roduction, nature, and use% (=% CREA&%##As has been "ointed out, the "articles of fat that rise to the to" of mil! when it is allowed to remain undisturbed for some time form the "roduct !nown as cream% Cream ma be removed from the mil! b s!immin$ it off, or it ma be se"arated from the mil! b means of machiner es"eciall desi$ned for the "ur"ose% The $reater the "ro"ortion of fat in mil!, the thic!er, or Eheavier,E will be the cream% .arious $rades of se"arated cream are "laced on the mar!et, the usual ones bein$ those which contain A, (), (?, )C, and =C "er cent, of fat% Thin cream, which includes the $rades that have onl a small "ercenta$e of fat, contains a lar$er /uantit of mil! than the others and is not so desirable for man "ur"oses% -till, it is used to some e*tent, because it is chea"er and there are definite uses to which it can be "ut% &edium#heav cream is the !ind to select when it is desired for whi""in$% This is a "rocess that consists in beatin$ the cream ra"idl until a mass of tin bubbles form and become stiff, ver much as the white of e$$ does% (>% -2I& &IL2%##After a "art or all of the cream has been removed from whole mil!, that which remains is called s!im mil!% While "racticall all of the fat is ta!en out when mil! is s!immed, ver little "rotein or su$ar is removed% Therefore, s!im mil! is still a valuable food, it bein$ used to a lar$e e*tent for cheese ma!in$, for the manufacture of certain commercial foods, and for the feedin$ of animals% The housewife does not, as a rule, bu s!im mil!+ indeed, in some localities the laws "revent its sale because it is considered an adulterated food% 5owever, it is reall a wholesome, valuable food that is chea"er than whole mil!, and its use in the home should therefore be encoura$ed from an economical stand"oint% 5ere it ma be used in the "re"aration of man

dishes, such as sauces, ca!es, biscuits, muffins, $riddle ca!es, bread, etc%, in which butter or other fats are used, and in custards, "uddin$s, ices, and numerous other desserts% (?% '3TTER&IL2%##The mil! that remains in butter ma!in$ after the butter fat has been removed from cream b churnin$ is !nown b the name buttermil!% -uch mil! is similar to s!im mil! in com"osition, and unless butter is made of sweet cream, buttermil! is sour% 'uttermil! is used considerabl as a bevera$e, but besides this use there are numerous wa s in which it ma be em"lo ed in the "re"aration of foods, as is "ointed out in various reci"es% An advanta$e of buttermil! is that its cost is less than that of whole mil!, so that the housewife will do well to ma!e use of it in the "re"aration of those foods in which it "roduces satisfactor results% (@% ARTIFICIAL '3TTER&IL2%##-everal !inds of sour mil! that are called buttermil! are to be had, "articularl at soda fountains and restaurants% While the are similar to buttermil! the are not the same, because the are "roduced artificiall from whole or s!immed sweet mil!% The usual method em"lo ed in the ma!in$ of these artificial buttermil!s, as the ma well be called, consists in addin$ to sweet mil! tablets containin$ lactic acid or a certain culture of bacteria that induce fermentation, ver much as east does, and then !ee"in$ it at about bod tem"erature for a number of hours in order to allow the mil! to thic!en and sour% -uch mil!s e*ert a beneficial action in the di$estive tract, and their food value, "rovided the are made from whole mil!, is ;ust as hi$h as that of the ori$inal sweet mil!% Artificial buttermil!s therefore "rove a valuable source of food su""l for "ersons who find them "alatable and who do not care for sweet mil!% Their food value ma be increased b addin$ cream to them% (A% -13R &IL2%##1rdinar mil! contains lar$e numbers of bacteria that "roduce fermentation% When it is allowed to stand for some time, these bacteria act u"on the su$ar, or lactose, contained in the mil! and chan$e it into lactic acid% This acid $ives to the mil! a sour taste and at the same time causes the casein of the mil! to become a mass !nown as curd, or clabber% This mass continues to $row sour and tou$h until all the mil! su$ar is converted into lactic acid, so that the lon$er the mil! stands, the more acid it becomes% -our mil!, however, is useful in the "re"aration of various dishes, such as hot breads and $riddle ca!es%

(B% W5ED%##When the curd is com"letel removed from mil!, as in ma!in$ cheese, a clear, li$ht, ellowish li/uid !nown as whe remains% Whe is com"osed of water, minerals, and mil! su$ar or lactic acid, and is the least valuable "art of the mil!% The in$enious housewife will never be at a loss to ma!e use of this "roduct, for, while its food value is sli$ht, the minerals it contains are im"ortant ones% Whe is sometimes used to furnish the li/uid for bread ma!in$ and, in addition, it ma be used as a bevera$e for "ersons who cannot di$est food as heav as mil! itself% )C% C1&PARI-10 1F F114 .AL3E- 1F &IL2 PR143CT-%##-o that the housewife ma become familiar with the food values of mil! "roducts, there is here $iven, in Fi$% (, a $ra"hic table for the com"arison of such "roducts% Each $lass is re"resented as containin$ a""ro*imatel ( "int or ( "ound of the mil! "roduct, and the fi$ures underneath each indicate the number of calories found in the /uantit re"resented% The trian$le at the side of each indicates the "ro"ortion of ash, "rotein, fat, carboh drate, and

water, the "ercenta$e com"osition bein$ $iven at the side% 5ousewives as a rule full a""reciate the food value that is to be found in whole mil! and cream, but such "roducts as s!im mil!, buttermil!, and whe are li!el to be i$nored% C5ARACTERI-TIC- 1F W51LE-1&E &IL2 )(% -o far as the housewife is concerned, the /ualities that characteri,e wholesome mil! are without doubt of $reat interest% -he ma !now of what use mil! is in the diet and the food substances of which it is com"osed, but unless she understands ;ust what constitutes mil! of $ood /ualit , as well as the nature of inferior mil!, she cannot ver well "rovide her famil with the !ind it should have% Therefore, to assist her in this matter, the characteristics of wholesome mil! are here discussed% -uch mil!, it will be well to note, must be of the ri$ht com"osition, must not be adulterated, must be fresh##that is, not older when delivered than is "ermitted b law##and must be as clean as "ossible% ))% -TA04AR4 1F &IL2 C1&P1-ITI10%##The housewife usuall ;ud$es the /ualit of mil! b the amount of cream that rises to the to" when mil! in a bottle is allowed to remain undisturbed for some time% This is reall an e*cellent test, because mil! that contains onl a small amount of cream is of "oorer /ualit than that which contains a lar$er amount+ in other words, the more cream mil! contains, the hi$her will be its food value and the $reater its ener$ #"roducin$ abilit % Then, too, mil! that is rich in cream usuall contains "ro"ortionatel lar$e amounts of "rotein and su$ar% While the com"osition of mil! has much to do with the /ualit of this food, it varies, as should be noted, in different breeds and even in individual cows, de"endin$ on both the food and the care $iven to them% For this reason, mil! that is mi*ed is "referable to the mil! of a sin$le cow, as the mi*in$ of the mil! of a number of cows insures a better avera$e com"osition% )<% A43LTERATI10 1F &IL2%##The com"osition of mil!, and hence its /ualit , is seriousl affected b its adulteration% ' this is meant the e*traction of an of the food substances from whole mil!+ the addition of an thin$ that tends to wea!en or lower its /ualit or stren$th+ the use of colorin$ matter to ma!e it a""ear of $reater value than it actuall is+ or the use of "reservatives to "revent it from sourin$ as soon as it ordinaril would% It is, of course, ille$al to adulterate mil!, et it is sometimes done% The most convenient and "ossibl the most common materials used to adulterate mil! are water and s!im mil!% The addition of water to mil! decreases the /uantit of all its food substances, but the addition of s!im mil! reduces the /uantit of fat onl % The color of the mil! is often affected b the use of these adulterants, but when this ha""ens, ellow colorin$ is usuall added to restore the ori$inal a""earance% -ometimes the mil! that a dair man mar!ets contains more fat than the law re/uires+ but even such mil! cannot le$all be s!immed nor diluted with s!im mil!% The onl thin$ that ma be done to it is to mi* it with mil! that is low in butter fat and thus obtain a mil! that will avera$e the le$al "ercenta$e% For instance, if mil! from a dair avera$es > "er cent, of butter fat, it ma be diluted with mil! that contains onl < "er cent, of butter fat, because the result of such mi*in$, which will be mil! avera$in$ = "er cent, of this food substance, will be the le$al standard%

)=% To "revent mil! from sourin$, dishonest mil! dealers often "ut into it such "reservatives as soda, bora*, and formaldeh de% There is no definite wa of tellin$ whether or not one of these has been used, e*ce"t b a chemical anal sis% 5owever, if mil! does not sour within a reasonable time when no "recautions have been ta!en to !ee" it sweet, it should be loo!ed on with sus"icion, for it undoubtedl contains a "reservative% )>% FRE-50E-- 1F &IL2%##To be most satisfactor for all "ur"oses, mil! should be absolutel fresh% 5owever, it is almost im"ossible to obtain mil! in this condition, because it is $enerall sold at a distance from the source of su""l % &il! that is sold in small towns and cities is usuall () and often (A to )( hours old when it is delivered+ whereas, in lar$e cities, where the demand is so $reat that mil! must be shi""ed from $reat distances, it is often )= to <? or even =A hours old when it reaches the consumer% In order that mil! ma remain sweet lon$ enou$h to "ermit it to be delivered at "laces so far removed from the source of su""l , it must be handled and cared for in the cleanest "ossible wa b the dealers% Li!ewise, if the housewife desires to $et the best results from it, she must follow the same "lan, coolin$ it immediatel on deliver and !ee"in$ it cool until it is consumed% The freshness of mil! can be determined onl b the len$th of time it will remain sweet when "ro"er care is $iven to it% )?% CLEA0LI0E-- 1F &IL2%##&il! ma be of the ri$ht com"osition, free from all adulteration, and as fresh as it is "ossible to obtain it, but unless it is clean, it is an in;urious food% &il! is rendered unclean or im"ure b dirt% In realit , there are two !inds of dirt that ma be "resent in mil!, and it is im"ortant to !now ;ust what these are and what effect the have on mil!% )@% The less harmful of the two !inds of dirt is the visible dirt that $ets into the mil! from the cow, the stable, the mil!er, the mil!in$ utensils, and similar sources when these are not scru"ulousl clean% If mil! containin$ such dirt is allowed to stand lon$ enou$h in "ans or bottles for the heavier "articles to settle, it will be found as sediment in the bottom of the rece"tacle% To sa the least, the "resence of such dirt is alwa s disa$reeable and fre/uentl "roduces forei$n flavors% -trainin$ the mil! throu$h clean absorbent cotton will reveal the "resence of such dirt and another !ind of dirt that does not show throu$h the o"a/ue fluid% This second !ind of dirt is $enerall found in mil! when the first !ind is "resent in an /uantit % It is more liable to be harmful than the other, because it enters the mil! from the water used in cleanin$ the rece"tacles or from some contaminated source%

)A% Whenever dirt is "resent in mil!, bacteria are sure to be there+ and the $reater the /uantit of dirt the $reater will be the number of bacteria% -hould the housewife desire to com"are the cleanliness of several lots of mil!, she ma filter a li!e /uantit from each lot, sa a /uart or a "int, throu$h small dis!s of absorbent cotton% If, after the mil! has "assed throu$h the cotton dis!, ver little dirt remains on it, as in Fi$% ) 9a:, the mil! ma be considered as com"arativel clean+ if the cotton dis! a""ears as in 9b:, the mil! ma be said to be onl sli$htl dirt + if it a""ears as in 9c:, the mil! is dirt + and if it a""ears as in 9d:, the mil! is ver dirt % &il! that leaves a stain li!e that in 9d: contains more bacteria than mil! that leaves

a stain li!e that in 9c:, and so on throu$h all the lots of mil!% Filterin$ mil! in this manner, however, does not indicate whether the bacteria are disease "roducin$% -uch information can be secured onl b microsco"ic e*amination, and onl then b "ersons who have a !nowled$e of such matters% )B% -ince, as has been "ointed out, bacteria clin$ to all dirt, the dirt that mil! contains is one of the causes of sourin$ and "utrefaction of mil!, and ma be a cause of disease% Indeed, it is definitel !nown that dirt mil! sours much more /uic!l than does clean mil!% Actual tests in which clean mil! was "ut in a cool "lace have "roved that it will !ee" for wee!s, whereas dirt mil! will sour in a da or two, es"eciall in warm weather% This information should "oint out clearl to the housewife that it is not merel heat that chan$es mil! or causes it to sour% -he should understand in addition, that bacteria $row and multi"l ver ra"idl when conditions for their $rowth are "rovided% These conditions are moisture, warmth, and the ri$ht !ind of food, and as all of these are found in mil!, this "roduct is reall ideal for bacterial develo"ment% The onl wa in which to "rotect mil! is to ma!e sure that no bacteria enter it, or, if the do, to ma!e it im"ossible for them to $row% This ma be done b !ee"in$ the mil! so cold that the cannot thrive, or b destro in$ them in various wa s, which are ta!en u" later% <C% In former times, there was not much dan$er of wide#s"read disease from the mil! su""l , for it was cared for almost entirel b those who !e"t a few cows and distributed mil! to a small number of customers% In fact, it has been onl within the "ast >C ears that lar$e /uantities of mil! are handled b se"arate dairies and shi""ed $reat distances from the source of su""l and that the distribution of mil! has become a $reat industr % When so much mil! is handled in one "lace, it is more or less unsafe unless the dair is !e"t e*tremel clean and is conducted in the most sanitar manner% E*"erience has shown that too much attention cannot be $iven to the care of mil!, for the lives of $reat numbers of children have been sacrificed throu$h the carelessness of dair men and "ersons sellin$ and distributin$ mil!, as well as throu$h the ne$li$ence of those who handle the mil! after it has entered the home% To overcome much of this carelessness, both the Federal 6overnment and the various states of this countr have set standards for safe mil! "roduction, and in order to ma!e their laws effective have established ins"ection service% Inde"endentl of these state and national laws, man of the cities, "articularl the lar$e ones, have made their own standards, which, as a rule, are ver ri$id% 1ne of the usual re/uirements is to com"el each "erson who wishes to sell mil! in the cit to bu a license, so that the cit authorities ma !ee" in touch with those handlin$ mil! and so that conditions ma be investi$ated at an time% In view of the care re/uired of dealers in handlin$ mil!, the housewife owes it to herself and the members of her famil to !ee" the mil! in the home in the best "ossible manner% 6RA4E- 1F CLEA0 &IL2 <(% Ever since mil! has come to be a commercial "roduct, authorities have been devisin$ wa s in which it ma be brou$ht to the consumer in a condition that will "ermit it to be used without causin$ ill results% Their efforts have been rewarded to such an e*tent that nowada s consumers have little to fear from the mil! the "urchase, "rovided the $et it from dealers who live u" to the laws% Chief amon$ the different $rades of clean mil! is certified mil!, and ne*t in order comes "asteuri,ed mil!, followed b sterili,ed mil!%

<)% CERTIFIE4 &IL2%##The $rade of clean mil! sold under the name of certified mil! is sim"l natural, raw mil! that is "roduced and mar!eted under conditions that "ermit it to be $uaranteed as "ure, wholesome, and of definite com"osition% -uch mil! is necessaril hi$her in "rice than mil! that is less wholesome and sanitar , because of the e*tra cost to the dair man in meetin$ the re/uirements that ma!e it "ossible for him to "roduce clean mil! under sanitar conditions% These re/uirements "ertain to the health and cleanliness of those who handle the mil!, to the health, housin$ condition, and care of the herd and the dair cows, and to the handlin$ and care of mil! in the dair and durin$ trans"ortation and deliver % The are usuall established and enforced b an ins"ection commission a""ointed b the cit , count , or state in which the mil! is "roduced% <<% If a little careful thou$ht is $iven to the mil! situation, it will be admitted that such "recautions are necessar if clean mil! is to be the result% -uch mil! cannot be "roduced if the surroundin$s are dirt , because dust and flies, which are two sources of contamination, are "racticall alwa s "resent in such "laces% A stable with "oor ventilation, without screens to !ee" out flies, and with floors that will not "ermit of cleanin$, but cause filth and refuse to accumulate, is sure to contaminate mil! that is handled in it% In addition, cows that are not well fed, comfortabl housed, or carefull $roomed cannot be e*"ected to $ive mil! of as $ood /ualit as cows that are "ro"erl cared for% Li!ewise, if the "ersons who do the mil!in$ are not clean, the mil! is sub;ect to contamination from this source% <=% All such unfavorable conditions can be remedied, and must be in the "roduction of certified mil!+ but the $ood accom"lished in this direction will be lost if the mil! is carelessl handled after mil!in$% Therefore, in "roducin$ certified mil!, onl the cleanest water available is allowed to be used in the dair % Im"ure water is a common source of the contamination of mil! in such "laces% 1n some farms, the water su""l comes from a well that is too near the barn or that is too shallow to avoid bein$ made im"ure b the $erms that filter into it from the barn ard or a cess"ool% If vessels in which mil! is "laced are washed in such water, it is necessar to sterili,e them b boilin$ or steamin$ before mil! is "ut into them, in order to !ill the $erms that come from the water% If such a "recaution as this is not observed, the $erms will multi"l ra"idl in the mil! and, "rovided the are disease#"roducin$, will ma!e the mil! e*tremel dan$erous% 'esides observin$ the "recautions mentioned, it is necessar that all utensils used in a dair , such as "ails for mil!in$, strainers, containers, etc%, be !e"t scru"ulousl clean% Li!ewise, the must be sterili,ed b boilin$ each time the are used, for, while disease $erms ma be absent, those which cause the mil! to sour are alwa s "resent and must be destro ed% Finall , to "revent an $erms that enter mil! from multi"l in$, even when it is "ro"erl cared for, the mil! has to be cooled to a tem"erature of => de$rees Fahrenheit or lower immediatel after mil!in$ and then bottled in sterili,ed bottles, sealed, and "ac!ed in ice, within )C minutes after mil!in$% <>% It is b $ivin$ attention to all such matters that certified mil! is "ossible% -uch mil!, as will be understood from what has been said, is neither a coo!ed mil! nor a dirt mil! that is "rocessed, but a natural, raw mil! that is clean at all sta$es of its "roduction and mar!etin$% 'ecause of this fact, it is the best and cleanest mil! to be had and ma be used without hesitation, not onl b $rown "ersons in $ood health, but for infants and invalids%

The sanitar condition of certified mil! and the conse/uent len$th of time it will remain sweet was demonstrated conclusivel as far bac! as (BCC at the Paris E*"osition% At this time, two model dairies in the 3nited -tates##one located at the 3niversit of Illinois and the other at 'riarcliff &anor, Westchester Count , 0ew Dor!##delivered to their booths at the E*"osition mil! that was bottled under the most sanitar conditions at their dairies% 4urin$ its transit across the ocean the mil! was !e"t at a tem"erature of =C to =) de$rees Fahrenheit, and on its arrival, ) wee!s after leavin$ the dairies, it was found to be in a "erfectl sweet condition% -imilar e*"eriments made at later dates, such as shi""in$ certified mil! from the East to California, serve to bear out the test made in (BCC, and "rove what can be done with mil! so "roduced as to be as free as "ossible from bacteria or the conditions that "ermit their $rowth% <?% PA-TE3RIFE4 &IL2%##While certified mil! is undoubtedl the safest !ind of mil! to use and is constantl $rowin$ in favor, much of the mil! received in the home is "asteuri,ed% ' "asteuri,ed mil! is meant mil! that has been heated to a tem"erature of (=C to (>> de$rees Fahrenheit, !e"t at this tem"erature for (> to )C minutes, and then cooled ra"idl % The result of such a treatment is that an disease#"roducin$ $erms that are "resent in the mil!, as well as those which are li!el to cause intestinal disturbances, are destro ed, and that the mil! is rendered safe as food for a time% Pasteuri,in$ does not materiall chan$e the taste of mil!, nor does it seriousl affect the di$estive "ro"erties of this food% It is true, of course, that "asteuri,ed mil! is not so $ood as clean raw mil!% -till it is better to use such mil! than to run the ris! of usin$ mil! that mi$ht be contaminated with the $erms of tuberculosis, t "hoid fever, scarlet fever, di"htheria, or an other of the numerous diseases that have been !nown to be carried to whole families and communities throu$h the mil! su""l % <@% Althou$h "asteuri,in$ is done on a lar$e scale in dairies, there is no reason wh the housewife cannot "asteuri,e the mil! she bu s, "rovided it is raw mil! and she feels that it is not safe to use% If "asteuri,in$ is to be done fre/uentl and lar$e /uantities of mil! are to be treated, it would be advisable to "urchase the convenient a""aratus that is to be had% 5owever, if onl a small /uantit of mil! is to be "asteuri,ed at a time, a sim"le im"rovised outfit will "rove satisfactor , because mil! "asteuri,ed in the home ma be heated in the bottles in which it is received% -uch an outfit consists of a dair thermometer, a dee" vessel, and a "erforated "ie tin or a wire rac! of suitable si,e% <A% To "asteuri,e mil! in the home, Place the rac! or invert the "erforated "ie tin in the bottom of the vessel, and on it "lace the bottles of mil! from which the ca"s have not been removed% &a!e a hole throu$h the ca" of one bottle, and insert the thermometer into the mil! throu$h this hole% Then fill the vessel with cold water to within an inch or so of the to" of the bottles, ta!in$ care not to "ut in so much water as to ma!e the bottles float% Place the vessel over the fire, heat it until the thermometer in the bottle re$isters a few de$rees over (>C de$rees Fahrenheit, and !ee" the mil! at this tem"erature for (> to )C minutes% At the end of this time, the mil! will be sufficientl "asteuri,ed and ma be removed from the fire% As soon as it is ta!en from the water, cool it as ra"idl as "ossible b runnin$ cold water into the vessel slowl or b "lacin$ the bottles in several chan$es of water, ta!in$ care not to "lace the hot bottles in ver cold water at first, as this ma cause them to crac!%

When the mil! has been cooled b some ra"id method, !ee" it cool until it is used% This "recaution is necessar because of the nature of "asteuri,ed mil!% The tem"erature at which mil! is "asteuri,ed is sufficient to !ill all full develo"ed bacteria, but those which e*ist in an undevelo"ed state, or in the form of s"ores, develo" ver ra"idl after "asteuri,ation unless the mil! is !e"t cold and clean% If these bacteria were allowed to develo", the "ur"ose of "asteuri,ation would be lost, and the mil! would become as dan$erous as it was ori$inall % <B% -TERILIFE4 &IL2%##' sterili,ed mil! is meant mil! in which all $erms are destro ed b sterili,ation% -uch mil! is not sold b dealers, but the "rocess of sterili,ation is resorted to in the home when "asteuri,ation is not sufficient to render mil! safe% This "rocess, which is the onl "ositive means of destro in$ all $erms, consists in brin$in$ the mil! to the boilin$ "oint, or )() de$rees Fahrenheit, allowin$ it to boil for three /uarters of an hour, and then coolin$ it ra"idl % 1ne who underta!es to treat mil! in this wa should remember that it is difficult to boil mil!, because the solids in the mil! adhere to the bottom and sides of the vessel and soon burn% 5owever, this difficult can be overcome b sterili,in$ the mil! in the bottles in which it is bou$ht% =C% To sterili,e mil!, "lace the sealed bottles on a wire rac! or a "erforated "ie tin in a dee" vessel, as for the "asteuri,in$ of mil!, and "our cold water into the vessel until it nearl covers the bottles% Then raise the tem"erature of the water /uic!l to the boilin$ "oint, and after it has be$un to bubble, allow it to boil for three /uarters of an hour% At the end of this time, cool the mil! ra"idl and then !ee" it cool until it is used% =(% Althou$h mil! thus treated becomes safe, sterili,ation chan$es its flavor and di$estibilit % If mil! of this !ind must be used, some raw food should be $iven with it% A diet com"osed entirel of coo!ed food is not so ideal as one in which some raw food is included, because raw foods contain substances that are essential to health% The chan$e that ta!es "lace in the com"osition of mil! that has been sterili,ed can be easil observed% -uch mil! on becomin$ sour does not coa$ulate as does "asteuri,ed or raw mil!, owin$ to the fact that the lime salts in the mil! are so chan$ed b the hi$h tem"erature as to "revent the thic!enin$ "rocess from ta!in$ "lace% Then, too, sterili,ed mil! is not li!el to become sour even after considerable time% -till, such mil! is not safe to use e*ce"t when it is fresh, for instead of fermentin$ in the usual wa it "utrefies and is liable to cause such a dan$erous sic!ness as "tomaine "oisonin$% =)% &14IFIE4 &IL2%##For infants who cannot be fed their normal diet, cow's mil! must be used as a substitute, but in order to ma!e it a more nearl ideal food for them it must usuall be modified, or chan$ed, b addin$ other materials% When it is so treated, it is !nown as modified mil!% The materials used to modif mil! are sterile water, lime water, barle water, cream, s!im mil!, mil! su$ar, or some other easil di$ested carboh drate, one of these or a combination of them alwa s bein$ em"lo ed% The "ro"ortion of these in$redients to use varies with the a$e of the child that is to be fed and must be constantl chan$ed to meet the child's re/uirements% In the "roduction of modified mil!, a "h sician's "rescri"tion and directions should alwa s be followed closel % 1nl the best /ualit of mil! should be used, and, in addition, the $reatest care should be ta!en to have all the bottles, utensils, and materials used as clean and sterile as it is "ossible to ma!e them% If such conditions cannot be met, it is advisable to "asteuri,e the

modified#mil! mi*ture after the materials have been "ut to$ether% PRE-ER.E4 &IL2 =<% 'esides mil! that is commonl sold b dair men and mil! dealers, it is "ossible to bu in the mar!et man $rades of so#called PRE-ER.E4 &IL2% -uch mil! is "roduced b drivin$ off all or "art of the water contained in mil!, and it is sold as condensed, eva"orated, and "owdered mil!% 3suall , it is "ut u" in tin cans, and while it is not used so e*tensivel as re$ular mil!, man firms are en$a$ed in its "re"aration% ==% C104E0-E4 A04 E.AP1RATE4 &IL2%##As has ;ust been mentioned, condensed and eva"orated mil! is "roduced b the com"lete or "artial eva"oration of the water contained in mil!% -uch mil! can be shi""ed lon$ distances or !e"t for lon$ "eriods of time, because it does not contain sufficient moisture to "ermit the $rowth of bacteria% In eva"oratin$ mil! to "roduce these "reserved mil!s, each $allon is diminished in /uantit to about two and one /uarter "ints, the ori$inal A@ "er cent% of water bein$ reduced to about )> "er cent% Therefore, in order to use such mil!, sufficient water must be added to restore it to its ori$inal com"osition% -ometimes com"arativel lar$e amounts of cane su$ar are added to such mil!s, which, besides sweetenin$ them, assist in their "reservation% If cane su$ar is not used, the mil!s are usuall made sterile in order to "revent them from s"oilin$% =>% P1W4ERE4 &IL2%##The form of "reserved mil! !nown as "owdered mil! is the result of com"letel eva"oratin$ the water in mil!% -uch mil! has the a""earance of a dr "owdered substance% It does not s"oil easil and is so $reatl reduced in /uantit that it can be convenientl stored% 'ecause of these characteristics, this "roduct, for which s!im mil! is $enerall used, is e*tensivel manufactured% It is used chiefl b ba!ers and confectioners, and, as in the case of eva"orated or condensed mil!, the water that has been eva"orated in the "owderin$ "rocess must be su""lied when the mil! is used% -TA04AR4 6RA4I06 1F &IL2 A04 CREA& =?% In order that a definite idea ma be formed of the sanitar and bacteriolo$ical standards that are set b mil! commissions, there are here $iven, in Table I, the re$ulations $overnin$ the $rades and desi$nation of mil! and cream that ma be sold in the cit of 0ew Dor!% As will be observed from a stud of this table, onl definite $rades of mil! and cream can be sold in that cit + li!ewise, it must conform to certain standards of "urit and the "roducer must handle it in such a wa that it ma be delivered to the consumer in as clean and fresh a condition as "ossible% Without doubt, a $radin$ similar to this one will become $eneral throu$hout the 3nited -tates eventuall , for this is the onl wa b which the housewife ma !now with certaint whether or not the mil! she "urchases is of the ri$ht com"osition and is safe, fresh, and sanitar in ever res"ect% The different /ualities of mil! and cream as shown b this $radin$ are, of course, sold at different "rices, those which re/uire the $reatest care and e*"ense in handlin$ sellin$ for the hi$hest "rice% &IL2 I0 T5E 51&E

P3RC5A-E 1F &IL2 =@% After the housewife has become familiar with the "oints that she should !now concernin$ mil!, she will be much better e/ui""ed to "urchase mil! of the ri$ht !ind for her home% 5owever, there are still some "oints for her to observe when she is "urchasin$ mil! if she would su""l her famil with the best /ualit of this food% =A% In the first "lace, she should bu mil! from a reliable dealer who will not ob;ect to /uestionin$, and, if "ossible, she should ma!e an investi$ation of the dair that su""lies the mil! that she uses% If she cannot investi$ate the dair "ersonall , she should at least endeavor to obtain information from those who are "re"ared to $ive it% If she learns that the conditions in the dair that is su""l in$ her with mil! are not what the should be, she should tr to obtain mil! from some other source% 1f course, she should remember that mil! of the best and cleanest /ualit is the hi$hest in "rice, because of the increased cost of "roduction+ but it is usuall advisable to "a the hi$her "rice, es"eciall if children are to be fed, because chea" mil! is liable to be unsafe, at least for an "ur"ose that will re/uire it to be served without coo!in$% -hould the income not allow the best /ualit of mil! to be used for all "ur"oses, a chea"er $rade can be used for coo!in$, but it is alwa s economical to "urchase the best /ualit when this food is to be used as a bevera$e% =B% In the ne*t "lace, the housewife should "urchase mil! from a dealer who delivers cold mil!, because, as has been mentioned, bacteria multi"l ra"idl in warm mil!% -he should also tr to obtain mil! "ut u" in bottles, for such mil! has advanta$es over mil! di""ed from a can in that it does not have the same chance to become dirt and it affords a $reater o""ortunit to secure accurate measurement% The !ind of ca"s used on mil! bottles should also be observed% Ca"s that have to be "ried out with a !nife or a similar utensil are not nearl so satisfactor as those shown in Fi$% > 9a:, which have small tabs a that "ermit the ca" to be lifted out% In addition to the ca"s, which serve to !ee" dirt out of the mil! and "ermit it to be delivered without bein$ s"illed, some dealers use covers li!e that shown in 9b:% -uch covers are held in "lace b a wire and serve further to "rotect the mil! from contamination% If mil! "urchased in bottles is clean, there should be no sediment in the bottom of the bottle after it has been allowed to stand for some time% Also, if it is fresh, it will not sour /uic!l after it is delivered, so that in case it is "ro"erl cared for and sours /uic!l , it ma be !nown to be stale mil!% 5owever, if it does not sour in the normal len$th of time, it should be loo!ed on with sus"icion, for, as has been "ointed out, such mil! ma have added to it a "reservative to "revent sourin$% The housewife ma e*"ect mil! that is delivered cold and is $uaranteed to be sanitar and fresh to remain sweet at least )= hours, "rovided, of course, it is "laced in the refri$erator immediatel u"on deliver and !e"t there until used% 8 8 8 8 8

RE63LATI10- 61.ER0I06 T5E 6RA4E- A04 4E-I60ATI10 1F &IL2 A04 CREA& W5IC5 &AD 'E -1L4 I0 T5E CITD 1F 0EW D1R2 The followin$ classifications a""l to mil! and cream% The re$ulations re$ardin$ bacterial content and time of deliver shall not a""l to

sour cream% 6rades of &il! or Cream -old in the Cit 6RA4E A &il! or cream 9Raw: 4efinitionG 6rade A mil! or cream 9raw: is mil! or cream "roduced and handled in accordance with the minimum re/uirements, rules and re$ulations as herein set forth% Tuberculin Test And Ph sical ConditionG (% 1nl such cows shall be admitted to the herd as have not reacted to a dia$nostic in;ection of tuberculin and are in $ood "h sical condition% )% All cows shall be tested with tuberculin and all reactin$ animals shall be e*cluded from the herd% 'acterial ContentsG 6rade A mil! shall not contain more than ?C,CCC bacteria "er cubic centimeter, and cream more than <CC,CCC bacteria "er cubic centimeter when delivered to the consumer or at an time "rior to such deliver % 0ecessar -coresG E/ui"% )>, &eth% >C, Total @> of 0ew Dor!G

Time of 4eliver G -hall be delivered within <? hours after "roduction% 'ottlin$G 3nless otherwise s"ecified in the "ermit, this mil! or cream shall be delivered to consumers onl in bottles% Labelin$G 1uter ca"s of bottles shall be white and shall contain the words 6rade A, Raw, in blac! letters in lar$e t "e, and shall state the name and address of the dealer% Pasteuri,ationG 0one% &il! or cream 9Pasteuri,ed: 4efinitionG 6rade A mil! or cream 9"asteuri,ed: is mil! or cream handled and sold b dealers holdin$ "ermits therefor from the 'oard of 5ealth, and "roduced and handled in accordance with the re/uirements, rules, and re$ulations as herein set forth% Tuberculin Test And Ph sical ConditionG 0o tuberculin test re/uired, but cows must be health as disclosed b "h sical e*amination made annuall % 'acterial ContentsG 6rade A mil! 9"asteuri,ed: shall not contain more than <C,CCC bacteria "er cubic centimeter and cream 9"asteuri,ed: more then (>C,CCC bacteria "er cubic centimeter when delivered to the consumer or at an time after "asteuri,ation and "rior to such deliver % 0o mil! su""l avera$in$ more than )CC,CCC bacteria "er cubic centimeter shall be "asteuri,ed for sale under this desi$nation% 0ecessar -coresG E/ui"% )>, &eth% =<, Total ?A%

Time of 4eliver G -hall be delivered within <? hours after "asteuri,ation% 'ottlin$G 3nless otherwise s"ecified in the "ermit, this mil! or cream shall be delivered to the consumer onl in bottles% Labelin$G 1uter ca" of bottles shall be white and contain the word 6rade A in blac! letters in lar$e t "e, date and hours between which

"asteuri,ation was com"leted+ "lace where "asteuri,ation was "erformed+ name of the "erson, firm, or cor"oration offerin$ for sale, sellin$, or deliverin$ same% Pasteuri,ationG 1nl such mil! or cream shall be re$arded as "asteuri,ed as has been sub;ected to a tem"erature avera$in$ (=> de$rees Fahrenheit for not less than <C minutes% 6rade ' &il! or cream 9Pasteuri,ed: 4efinitionG 6rade ' mil! or cream 9"asteuri,ed: is mil! or cream "roduced and handled in accordance with the minimal re/uirements, rules, and re$ulations herein set forth and which has been "asteuri,ed in accordance with the re/uirements and rules and re$ulations of the 4e"artment of 5ealth for "asteuri,ation% Tuberculin Test And Ph sical ConditionG 0o tuberculin test re/uired, but cows must be health as disclosed b "h sical e*amination made annuall % 'acterial ContentsG 0o mil! under this $rade shall contain more than (CC,CCC bacteria "er cubic centimeter and no claim shall contain more than >CC,CCC bacteria "er cubic centimeter when delivered to the consumer or at an time after "asteuri,ation and "rior to such deliver % 0o mil! su""l avera$in$ more than (,>CC,CCC bacteria "er cubic centimeter shall be "asteuri,ed in this cit for sale under this desi$nation% 0o mil! su""l avera$in$ more than <CC,CCC bacteria "er cubic centimeter shall be "asteuri,ed outside of the cit for sale under this desi$nation% 0ecessar -coresG E/ui"% )C, &eth% <>, Total >>

Time of 4eliver G &il! shall be delivered within <? hours and cream within =A hours after "asteuri,ation% 'ottlin$G &a be delivered in cans or bottles%

Labelin$G 1uter ca"s of bottles containin$ mil! and ta$s affi*ed to cans containin$ mil! or cream shall be white and mar!ed 6rade ' in bri$ht $reen letters in lar$e t "e, date "asteuri,ation was com"leted, "lace where "asteuri,ation was "erformed, name of the "erson, firm, or cor"oration offerin$ for sale, sellin$, or deliverin$ same% 'ottles containin$ cream shall be labeled with ca"s mar!ed 6rade ' in bri$ht $reen letters, in lar$e t "e and shall $ive the "lace and date of bottlin$ and shall $ive the name of "erson, firm, or cor"oration offerin$ for sale, sellin$, or deliverin$ same% Pasteuri,ationG 1nl such mil! or cream shall be re$arded as "asteuri,ed as has been sub;ected to a tem"erature avera$in$ (=> de$rees Fahrenheit for not less than <C minutes% 6rade C &il! or cream 9Pasteuri,ed: 9For coo!in$ and manufacturin$ "ur"oses onl %: 4efinitionG 6rade C mil! or cream is mil! or cream not conformin$ to the re/uirements of an of the subdivisions of 6rade A or 6rade ' and which has been "asteuri,ed accordin$ to the re/uirements and rules and re$ulations of the 'oard of 5ealth or boiled for at least two 9): minutes% Tuberculin Test And Ph sical ConditionG 0o tuberculin test re/uired, but cows must be health as disclosed b "h sical e*amination made annuall %

'acterial ContentsG 0o mil! of this $rade shall contain more than <CC,CCC bacteria "er cubic centimeter and no cream of this $rade show contain more than (,>CC,CCC bacteria "er cubic centimeter after "asteuri,ation% 0ecessar -coresG -core =C

Time of 4eliver G -hall be delivered within =A hours after "asteuri,ation% 'ottlin$G &a be delivered in the cans onl %

Labelin$G Ta$s affi*ed to cans shall be white and shall be mar!ed in red with the words, 6rade C in lar$e t "e and Efor coo!in$E in "lainl visible t "e, and cans and shall have "ro"erl sealed metal collars, "ainted red on nec!s% Pasteuri,ationG 1nl such mil! or cream shall be re$arded as "asteuri,ed as has been sub;ected to a tem"erature avera$in$ (=> de$rees Fahrenheit for not less than <C minutes% 01TE%##-our mil!, buttermil!, sour cream, !um ss, mat,oon, ,oolac, and similar "roducts shall not be made from an mil! of a less $rade than that desi$nated for 6rade ' and shall be "asteuri,ed before bein$ "ut throu$h the "rocess of sourin$% -our cream shall not contained a less "ercenta$e of fats than that desi$nated for cream% 0o other words than those desi$nated herein shall a""ear on the label of an container containin$ mil! or cream or mil! or cream "roducts e*ce"t the word certified when authori,ed under the -tate law% 8 CARE 1F &IL2 >C% 0ECE--ITD F1R CARE I0 T5E 51&E%##If mil! of $ood /ualit is bou$ht, and, as has been su$$ested, this should be done whenever it is "ossible, the ne*t thin$ to do is to care for it in such a wa that it ma be fed to the famil in the same condition as it was when delivered% It is, of course, of "rime im"ortance that the dair man deliver clean fresh mil!, but this is not sufficient+ the mil! must remain in this condition until it is used, and this can occur onl when the housewife !nows how to care for it "ro"erl after it enters the home% It is "ossible to ma!e safe mil! unsafe and unsafe mil! "ositivel dan$erous unless the housewife understands how to care for mil! and "uts into "ractice what she !nows concernin$ this matter% Indeed, some of the blame laid to the careless handlin$ of mil! b dair men reall belon$s to housewives, for ver often the do not ta!e care of mil! in the ri$ht wa after deliver % As too much attention cannot be $iven to this matter, e*"licit directions are here outlined, with the idea of assistin$ the housewife in this matter as much as "ossible% >(% 2EEPI06 &IL2 CLEA0 I0 T5E 51&E%##Immediatel u"on deliver , the bottle containin$ the mil! should be "laced in the coolest "lace available, never bein$ allowed to stand on the "orch in the sun or where such animals as cats or do$s ma come in contact with it% When the mil! is to be used, the "a"er ca" should be carefull wi"ed before it is removed from the bottle, so that an dirt that ma be on to" will not fall into the mil!% If not all the mil! is used and the bottle must be 8 8 8 8

returned to the cool "lace where it is !e"t, it should be covered b means of an inverted drin!in$ $lass or, as shown in Fi$% ?, b a $lass or "orcelain cover% -uch covers, or sanitar mil! ca"s, as the are called, are ver convenient for this "ur"ose and ma be "urchased at a sli$ht cost% >)% Another "recaution that should be ta!en is never to mi* stale mil! with fresh mil!, because the entire /uantit will become sour in the same len$th of time as the stale mil! would% Also, mil! that has been "oured into a "itcher or an other o"en vessel and allowed to stand e*"osed to the air for some time should never be "ut bac! into the bottle with the remainin$ mil!% -uch mil! is sure to be contaminated with the $erms that are alwa s "resent in the dust constantl circulatin$ in the air% It is sometimes necessar to !ee" mil! in a vessel other than the bottle in which it is delivered% In such an event, the vessel that is used should be washed thorou$hl , boiled in clean water, and cooled before the mil! is "oured into it% ><% Particular care should be ta!en of the em"t mil! bottles% The should never be used for an thin$ e*ce"t mil!% 'efore the are returned to the dair man to be used a$ain, the should first be rinsed with cold water, then washed thorou$hl with hot, soa" water, and finall rinsed with hot water% If there is illness in the home, the washed bottles should be "ut into a "an of cool water, allowed to come to a boil, and "ermitted to boil for a few minutes% -uch attention will free the bottles from an contamination the mi$ht have received% The dair man, of course, $ives the bottles further attention before he uses them a$ain, but the housewife should do her "art b ma!in$ sure that the are thorou$hl cleansed before the are collected b him% >=% 2EEPI06 &IL2 C11L I0 T5E 51&E%##As has been "ointed out, mil! should, u"on bein$ received, be !e"t in the coolest "lace available, which, in the ma;orit of homes at the "resent time, is the refri$erator% In ma!in$ use of the refri$erator for this "ur"ose, the housewife should "ut into "ractice what she learned in Essentials of Coo!er , Part ), concernin$ the "ro"er "lacin$ of food in the refri$erator, rememberin$ that mil! should be "laced where it will remain the coolest and where it is least li!el to absorb odors% -he should also bear in mind that the tem"erature inside of a refri$erator varies with that of the surroundin$ air% It is because of this fact that mil! often sours when the tem"erature is hi$h, as in summer, for instance, even thou$h it is !e"t in the refri$erator% >>% In case a refri$erator is not available, it will be necessar to resort to other means of !ee"in$ mil! cool% A cool cellar or basement is an e*cellent substitute, but if mil! is !e"t in either of these "laces, it must be ti$htl covered% Then, too, the s"rin$ house with its stream of runnin$ water is full as $ood as a refri$erator And is used e*tensivel in farmin$ districts% 'ut even thou$h a housewife has none of these at her dis"osal, she need not be de"rived of fresh mil!, for there are still other wa s of !ee"in$ mil! cool and conse/uentl fresh% A ver sim"le wa in which to !ee" mil! cool is to wei$ht down the bottles in a vessel that is dee"er than the are and then "our cold water into the vessel until it reaches the to" of the bottles, re"lacin$ the water occasionall as it becomes warm% A still better wa , however, is to wra" the bottle in a clean towel or "iece of cotton cloth so that one corner of it is left loose at the to"% Then "lace this end in a "an of cold water that stands hi$her than the bottle% -uch an arran$ement will !ee" the cloth wet constantl and b the eva"oration of the water from it will cause the mil! to remain cool%

C112I06 &IL2 >?% P1I0T- T1 'E 1'-ER.E4 I0 C112I06 &IL2%##'ecause of the nature of mil! and its constituents, the coo!in$ of this li/uid is a little more difficult than would a""ear at first thou$ht% In fact, heatin$ mil! to a tem"erature $reater than (>> de$rees Fahrenheit causes several chan$es to occur in it, one of which, the coa$ulation of the albumin, has alread been mentioned% As the albumin hardens into the la er that forms on the to" of boiled mil!, a certain amount of fat, su$ar, and casein becomes entan$led in it, and if the coa$ulated s!in is re;ected, these food substances, in addition to the albumin, are lost% Another chan$e that results from boilin$ is in the fat $lobules that remain, for these se"arate and e*ist no lon$er in the form of cream% >@% When mil! that is not "erfectl fresh is coo!ed with other materials or sou"s, sauces, and "uddin$s it sometimes curdles% To "revent curdlin$, the mil! should be heated as ra"idl as "ossible before it is used with the other in$redients% While the se"arate heatin$ of the mil! involves a little more wor!, time ma be $ained b heatin$ the mil! while the remainin$ in$redients are bein$ "re"ared% The curdlin$ of com"arativel fresh mil! is often caused b the addition of salt, es"eciall if the salt is added when the mil! is hot% 5owever, if a "inch of bicarbonate of soda is added to the mil! before it is heated, it will not be li!el to curdle even thou$h it is not absolutel fresh% When tomato is to be used in sou" that contains mil! or cream, curdlin$ can be "revented if the mil! or the cream to be used is thic!ened with flour or corn starch or a little soda is added to the tomato before the two are mi*ed% The mi*in$ is accom"lished b "ourin$ the tomato into the mil! instead of the mil! into the tomato% When acid fruit ;uices are to be added to mil! or cream and the mi*ture then fro,en, curdlin$ can be "revented b thorou$hl chillin$ the mil! or cream in the free,er can before combinin$ it with the ;uices% >A% As has alread been learned, $reat care must be ta!en in the heatin$ of mil!, because the solids that it contains adhere /uic!l to the bottom of the "an and cause the mil! to scorch% For this reason, mil! should never be heated directl over the flame unless the intention is to boil it, and even if it must be boiled ever "recaution should be ta!en to "revent it from burnin$% It should be remembered, too, that a ver small scorched area will be sufficient to ma!e a /uantit of mil! taste burned% The utensil in which mil! can be heated in the most satisfactor wa is the double boiler, for the mil! does not come in direct contact with the heat in this utensil% If a double boiler is not available, $ood results can be obtained b settin$ one "an into another that contains water% >B% &il! is often used in "lace of water for coo!in$ cereals, bevera$es, "uddin$s, sou"s, etc% This is $ood "ractice and should be followed whenever "ossible, for when mil! is added it serves to increase the nutritive value of the food% It should be observed, however, that more time is re/uired to coo! $rains or cereals in mil! than to coo! them in water, because mil! contains more solid matter than water and is not absorbed so /uic!l % Another fre/uent use of mil! is in breads and biscuits, where, as is e*"lained in 'read and 5ot 'reads, it "roduces a browner and more tender crust than water% ?C% .ARIETD 1F WAD- T1 3-E &IL2 I0 C112I06%##'ecause of the numerous "ur"oses for which mil! is re/uired in the "re"aration of foods, the smallest amount of it, whether sweet or sour, can be utili,ed in coo!in$+ therefore, no mil! need ever be wasted% A few of the uses to

which this food is oftenest "ut are mentioned briefl in order that the housewife ma be familiar enou$h with them to call them to mind whenever she desires to carr out a reci"e that calls for mil! or when she has occasion to utili,e mil! that she has on hand% &il! thic!ened sli$htl with flour and flavored with such material as corn, as"ara$us, celer , tomatoes, beans, "eas, or fish ma!es a delicious sou"% In bis/ues, or thic!ened sou"s, and in chowders, the li/uid used need not be mil!, but these are made ver a""eti,in$ if mil! is used for "art or all of the li/uid% Then, too, sauces or $ravies made with mil!, thic!ened with flour, and made rich with butter or other fat lend themselves to a variet of uses% 4ice of ve$etables, meat, fish, or $ame added to a sauce of this !ind and served in "astr cases or over toast "rovide dishes that are deli$htful additions to an meal% &il! is also used as the basis for custards, blanc man$es, ices, sherbets, ice creams, and ta"ioca, rice, and bread "uddin$s in which e$$s, starch materials, and flavorin$s are added and the mi*ture then ba!ed, steamed, boiled, or fro,en, as the desired result ma re/uire% As is well !nown, mil! is "racticall indis"ensable in the ma!in$ of ca!es, coo!ies, /uic! breads, and in fact nearl all dou$h mi*tures% Even if it has soured, it can be used with soda to ta!e the "lace of cream of tartar in mi*tures that are to be made li$ht, the lactic acid in the sour mil! actin$ with the soda as leavenin$% Left#over mil! in com"arativel lar$e /uantities ma also be used in the home for the ma!in$ of cheese, althou$h this "roduct of mil! is usuall "roduced commerciall % RECIPE- F1R &IL2 4I-5E- A04 -A3CEF114- C10TAI0I06 &IL2 ?(% From the discussion $iven u" to this "oint, it will be noted that mil! is used in a lar$e variet of wa s and in the ma!in$ of numerous dishes% 5owever, most of the dishes in which this li/uid occurs involve other im"ortant materials, so that the reci"es for them are usuall listed under some other in$redient or division of coo!er % For instance, mil! is used in the ma!in$ of ice cream, but as the ice creams are included amon$ cold desserts, reci"es for them would naturall come in the -ection "ertainin$ to this sub;ect% &il! is also an im"ortant in$redient in "uddin$s, but the reci"es for such dishes are $iven in the -ection in which "uddin$s and their sauces are discussed% 'ecause of this fact, there are onl a few reci"es that have mil! as their basis, and this accounts for the small number of reci"es here $iven% Chief amon$ the reci"es that involve "rinci"all mil! are those for ;un!et and white sauce, and while the number of these is small and the use of the dishes not so $eneral as some !inds of food, ;ust as much attention should be $iven to them as if the occurred in $reater numbers and were used more commonl % 7un!et is ver easil made and should therefore cause the housewife no concern+ li!ewise, little difficult will be e*"erienced if the directions here $iven for white sauces are followed e*"licitl % RECIPE- F1R 7302ET ?)% Plain 7un!et%##In the stomachs of all animals that use mil! as food is found a di$estive ferment !nown as rennin% This is ta!en from the stomachs of calves, made u" commerciall , and sold in the form of tablets called ;un!et% When these tablets are used "ro"erl with mil!, the coa$ulate the mil! and ma!e an e*cellent dessert that resembles

custard and that is ver eas to di$est% 'ecause of its nature and /ualities, this !ind of dessert is used lar$el for invalids and children% The followin$ reci"e $ives the "ro"ortion and directions for ma!in$ this dessert in its sim"lest form% PLAI0 7302ET 9-ufficient to -erve Ei$ht: ( ;un!et tablet ( Tb% cold water ( /t% mil! = Tb% su$ar (H= ts"% salt (H) ts"% vanilla or other flavorin$ 4issolve the ;un!et tablet in the cold water% Warm the mil! ver slowl to (CC de$rees Fahrenheit, testin$ the tem"erature to ma!e sure that it is ri$ht% If a thermometer is not on hand, this can be done b dro""in$ a dro" on the bac! of the hand% When neither heat nor cold can be felt from this dro" of mil!, it ma be !nown to be ver near the bod tem"erature, the tem"erature at which rennin is active% If tem"erature is found to be too hi$h, the mil! must be cooled before the tablet is added% When the desired tem"erature has been reached, add the su$ar, the alt, the ;un!et dissolved in the water, and the flavorin$% Then "our all into individual molds and !ee" it where it will remain warm for about (C minutes, at the end of which it should be firm li!e a custard and ma be cooled% 2ee" the ;un!et cool until it is to be served, when it ma be turned out of the mold or served in it% As ;un!et will turn to whe if it is bro!en with a s"oon to an e*tent, servin$ it in the mold is the better "lan%

?<% 7un!et With% Fruit%##The addition of fruit to ;un!et, ma!es an attractive dessert for both sic! and well "eo"le% If the fruit used is "ermissible in the diet of an invalid, its combination with ;un!et adds variet to the diet% In the ma!in$ of this dessert, all ;uice should be carefull drained from the fruit before the ;un!et is "oured over it% Canned or fresh fruits ma be used with e/uall $ood results% 7302ET WIT5 FR3IT 9-ufficient to -erve Ei$ht: ( ;un!et tablet ( Tb% cold water ( /t% mil! (H= c% su$ar (H= ts"% salt Flavorin$ A halves of canned "eaches or ( c% of berries or small fruit &a!e a ;un!et as directed in the "recedin$ reci"e% 4rain all ;uice from the fruit and "lace a half "each or a s"oonful of fruit in the bottom of each of the ei$ht molds and "our the ;un!et over it to fill the mold% Let it solidif and serve cold% ?=% C51C1LATE 7302ET%##Chocolate added to "lain ;un!et not onl varies the ;un!et dessert, but also adds food value, since chocolate contains a lar$e /uantit of fat that is easil di$ested b most "ersons% Where the flavor of chocolate is found a$reeable, such ;un!et ma be served in

"lace of the "lain ;un!et% C51C1LATE 7302ET 9-ufficient to -erve -i*: < c% mil! ) s/% chocolate ? Tb% su$ar <H= c% water (H= ts"% salt (H) ts"% vanilla ( ;un!et tablet 5eat the mil! to (CC de$rees Fahrenheit, testin$ in the manner e*"lained in Art% ?)% &elt the chocolate in a sauce"an, add to it the su$ar and ( cu"ful of water, and coo! until smooth+ then cool and add to the warm mil!, "uttin$ in the salt, vanilla, and ;un!et tablet dissolved in cu"ful of the water% Turn the ;un!et into a dish or into molds and let stand in a warm "lace until set+ then chill and serve% In "re"arin$ this reci"e, it will be well to note that if sweet chocolate is used less su$ar than is s"ecified ma be em"lo ed% ?>% CARA&EL 7302ET%##In the ma!in$ of caramel ;un!et, browned, or carameli,ed, su$ar and water ta!e the "lace of "art of the mil!, and while a certain amount of the su$ar is reduced in the brownin$, the caramel is still ver hi$h in food value and adds nutritive material to the dessert% There is nothin$ about caramel ;un!et to "revent its bein$ $iven to an one able to ta!e "lain ;un!et, and if it is made correctl it has a ver deli$htful flavor% CARA&EL 7302ET 9-ufficient to -erve -i*: < c% (H) c% (H) c% (H= ts"% ( ts"% ( (H= c% mil! su$ar boilin$ water salt vanilla ;un!et tablet Whi""ed cream cho""ed nuts

5eat the mil! to (CC de$rees Fahrenheit% Carameli,e the su$ar b meltin$ it in a sauce"an directl over the flame until it is a li$ht#brown color+ then stir in the boilin$ water and coo! until the caramel and the water become a siru", after which cool and add to the mil! Add the salt, the vanilla, and the ;un!et tablet dissolved in a tables"oonful of cold water Pour the mi*ture into a dish, let it stand in a warm "lace until it sets+ then chill, cover with sweetened whi""ed cream, s"rin!le with cho""ed nuts, and serve% RECIPE- F1R W5ITE -A3CE ??% Three white sauces are commonl used for different "ur"oses, and in each one of them mil! is the basis% These sauces differ from one another in thic!ness, and include thin white sauce, which is used for cream toast and sou"s+ medium white sauce, which is used for dressin$ ve$etables and is flavored in various wa s to accom"an meats, "atties, or cro/uettes+ and thic! white sauce, which is used to mi* with the materials used for cro/uettes in order to hold them to$ether% To insure

the best results, the "ro"ortion of flour and li/uid should be learned for each !ind, and to avoid the formation of lum"s the "ro"er method of mi*in$ should be carefull followed out% A white sauce "ro"erl made is "erfectl smooth, and since onl little care is needed to "roduce such a result it is ine*cusable to serve a lum" sauce% Also, nothin$ is more disa$reeable than thic!, "ast sauce, but this can be avoided b em"lo in$ the ri$ht "ro"ortion of flour and mil!% The in$redients and their "ro"ortions for the various !inds of white sauce are as followsG T5I0 W5ITE -A3CE ( c% mil! ( Tb% butter ( Tb% flour (H) ts"% salt &E4I3& W5ITE -A3CE ( c% mil! ) Tb% butter ) Tb% flour (H) ts"% salt T5IC2 W5ITE -A3CE ( c% mil! ) Tb% butter (H= c% 9= Tb%: flour (H) ts"% salt It will be eas to remember the "ro"ortions for these three sauces if it is observed that each one doubles the "revious one in the /uantit of flour used, the thin one havin$ ( tables"oonful to ( cu"ful of mil!, the medium one ) tables"oonfuls to ( cu"ful of mil!, and the thic! one = tables"oonfuls to ( cu"ful of mil!% To "roduce these sauces the in$redients ma be combined in three different wa s, each of which has its advanta$es% These methods, which are here $iven, should be carefull observed, for the a""l not onl to the ma!in$ of this "articular sauce, but to the combinin$ of fat, starch, and li/uid in an sauce% &ethod (%##5eat the mil!, bein$ careful that it does not scorch% 'rown the butter sli$htl in a sauce"an, add the flour and salt, and stir the mi*ture until it is "erfectl smooth and has a dee" cream color% Then add the hot mil! $raduall , stirrin$ to "revent the formation of lum"s% Coo! > minutes, stirrin$ constantl to "revent the sauce from scorchin$% -auce made accordin$ to this method does not re/uire lon$ coo!in$ because the flour added to the hot fat coo!s /uic!l % In fact, it is a ver desirable method, for the browned butter and the flour lend flavor to the sauce% &an otherwise unattractive or rather tasteless foods can be made much more a""eti,in$ b the addition of white sauce made in this wa % &ethod )%##Put the mil! on to heat% While this is heatin$, stir the butter, flour, and salt to$ether until the are soft and well mi*ed+ then add the hot mil! to them slowl , stirrin$ constantl % Place over the heat and finish coo!in$, or coo! in a double boiler% -auce made b this method re/uires lon$er coo!in$ than the "recedin$ one and it has less flavor% &ethod <%##5eat the mil!, reservin$ a small "ortion% -tir the flour smooth with the cold mil! and add it to the hot mil!, stirrin$ ra"idl %

Add the butter and the salt, and continue to stir if coo!ed over the heat+ if coo!ed in a double boiler, stir onl until the mi*ture is com"letel thic!ened and then continue to coo! for (C or (> minutes% When butter is added to the mi*ture in this wa , it is li!el to float on to", es"eciall if too much is used% A better sauce ma be made accordin$ to this method b usin$ thin cream for the li/uid and omittin$ the butter% &IL2, '3TTER, A04 C5EE-E 9PART (: EIA&I0ATI10 J3E-TI109(: When mil! is used in a meal, what !inds of food ma 9): 0ame the chief uses of mil! in the dietar % 9<: Wh is it "ossible for a child to remain in normal condition if $iven onl mil! for a lon$ "eriod of timeK 9=: 0ame the solids contained in mil! and tell for what each one is valuable% 9>: What causes mil! to sourK 9?: What are the characteristics of wholesome mil!K 9@: What is meant b the adulteration of mil!K be omittedK

9A: What /ualit of mil! is of the most im"ortance to the health of those usin$ mil!K 9B: 9a: Wh is dirt mil! dan$erousK 9b: Pour a /uart of the mil! ou "urchase re$ularl throu$h a "ad of cotton% 0ote the result and re"ort the condition of the mil! b com"arin$ the cotton with the dis!s shown in Fi$% )% 9(C: 0ame some of the wa s in which mil! is li!el contaminated% 9((: What is the safest !ind of mar!et mil! to bu K 9(): 4escribe the conditions under which mil! of this !ind is mar!eted% 9(<: 9a: What is "asteuri,ed mil!K 9b: What is the "ur"ose of "asteuri,ationK 9(=: 5ow ma mil! be "asteuri,ed in the homeK to become

9(>: 9a: When should mil! be sterili,edK 9b: What chan$es ta!e "lace in the sterili,ation of mil!K 9(?: What "oints should be considered in the "urchase of mil!K 9(@: Wh is it necessar to $ive mil! considerable care in the homeK

9(A: &ention the "recautions that should be observed in carin$ for mil!% 9(B: 9a: 5ow is mil! affected b to heat mil!% coo!in$K 9b: 4escribe the best wa

9)C: 6ive the "ro"ortions of flour and li/uid re/uired in each of the three varieties of white sauce% 8 8 8 8 8

'3TTER A04 '3TTER -3'-TIT3TE- 9PART ): 8 '3TTER (% '3TTER is the fatt constituent of mil!% It or se"aratin$ the cream from mil! and churnin$ "articles of fat adhere to one another% 'utter household as an article of food, for it is one and di$estible forms of fat% is it is of obtained b s!immin$ in order to ma!e the used lar$el in the the most a""eti,in$ 8 8 8 8

To su""l the demand for butter, it is "roduced domesticall in the home and on farms and commerciall in dairies and lar$e establishments% The "rinci"le of all churns used for butter ma!in$ is "racticall the same% The sim"l a$itate the cream so that the butter#fat $lobules in it are brou$ht to$ether in masses of such si,e as to enable the butter ma!er to se"arate them from the buttermil!% 'utter is seasoned, or salted, to $ive it a desirable flavor and to im"rove its !ee"in$ /ualities+ it is washed, or wor!ed, in order to distribute the salt evenl , to se"arate from it as much of the curd and other non#fatt constituents of the cream as can be convenientl removed, to brin$ it into a com"act, wa* mass, and to $ive it te*ture% The 3nited -tates authorities have set a standard for the com"osition of butter, which allows this "roduct to contain not more than (? "er cent% of water and re/uires it to have at least A)%> "er cent% of butter fat% )% EC101&ICAL 3-E 1F '3TTER%##In the home, butter is used on the table and in the coo!in$ of man foods% 5ardl an article of food has such $eneral use as this one+ in fact, a meal is usuall considered to be incom"lete without it, both as an accom"animent to bread, rolls, biscuits, or whatever variet of these is used, and as an in$redient in the coo!in$ of some foods that re/uire fat% 'ut butter is not chea", so that the wise and economical use of this food in the home is a "oint that should not be overloo!ed b the housewife% This "recaution is ver im"ortant, it havin$ been determined that butter, as well as other fats, is wasted to a $reat e*tent+ and still it is true that no other material can be so economicall utili,ed% The ver smallest amount of an !ind of fat should be carefull saved, for there are numerous uses to which it can be "ut% Even thou$h it is mi*ed with other food, it can alwa s be melted out, clarified##that is, freed from forei$n substances##and then used for some "ur"ose in coo!in$% The chief wa in which butter is wasted is in the unnecessar and im"ro"er use of it, "oints that a little careful thou$ht will do much to remed % <% FLA.1R A04 C1&P1-ITI10 1F '3TTER%##That the housewife ma have an understandin$ of the food substances found in butter and also learn how to determine the /uantit of butter needed for her famil , she should become familiar with the com"osition of this food% The flavor of butter de"ends to a $reat e*tent on the !ind of cream from which it is made, both sweet and sour cream bein$ used for this "ur"ose% 1f these two !inds, sour cream is the "referable one, because it $ives to the butter a desirable flavor% -till, the unsalted butter that is made from sweet cream is a""arentl $rowin$ in favor, althou$h it is usuall more

e*"ensive than salted butter% The difference in "rice is due to the fact that unsalted butter s"oils readil % =% -o far as its food substances are concerned, butter is com"osed lar$el of fat, but it also contains water, "rotein in the form of casein, and mineral matter% The /uantit of water contained in butter determines to a lar$e e*tent the wei$ht of butter, since water is heavier than fat+ but as onl (? "er cent, of water is allowed, butter that contains more water than this is considered to be adulterated% As ver little mil! is retained in butter, onl a small "ercenta$e of "rotein is found in this food% 5owever, a considerable /uantit of mineral salts are "resent, and these ma!e it more valuable than most of the other fats% 'ecause of the nature of its com"osition##a ver hi$h "ercenta$e of fat and a low "ercenta$e of "rotein##butter is distinctl a fuel food, that is, a heat#"roducin$ food% 1f course, there are chea"er fats, some of which are even better heat#"roducin$ foods than butter, but as their flavor is not es"eciall a$reeable to some "ersons, the are not used so e*tensivel % In view of the nature of the com"osition of this food, an ounce of butter a da is the avera$e allowance for each "erson when the diet of a famil contains meat and such other fats as lard, olive oil, etc% At the most, (H) "ound of butter should be "urchased each wee! for each member of the famil for table use, and fats chea"er than butter should be used for coo!in$ "ur"oses% >% P3RC5A-I06 '3TTER%##As in the case of mil!, in order that the housewife ma ;ud$e the /ualit of the butter she "urchases, she will do well to loo! into the cleanliness and sanitar condition of the dair that "roduces it% Too much attention cannot be $iven to this matter, for if cream becomes contaminated from careless handlin$, the same contamination is liable to occur in the butter made from it% 'utter that is "roduced in dairies that ma!e lar$e /uantities of it usuall has not much o""ortunit to become contaminated before it reaches the consumer, for it is $enerall "ressed into (#"ound "rints, and each one of these is then wra""ed and "laced in a "a"er carton% 1n the other hand, the farmer and the dair man doin$ a small business do not find it "rofitable to install the e/ui"ment re/uired to "ut u" butter in this wa , so the usuall "ac! their butter into fir!ins or croc!s or ma!e it into rolls% When such butter $oes to mar!et, it is $enerall "laced in a refri$erator with more butter of the same sort, some of which is $ood and some bad% As butter absorbs an stron$ odor "resent in the refri$erator and is "erha"s cut and wei$hed in a most unsanitar manner, the $ood becomes contaminated with the bad% While butter of this !ind is "erha"s a few cents chea"er than that which is handled in a more sanitar wa , it is less desirable, and if "ossible should be avoided b the housewife% In case butter is obtained from a certain farm, the conditions on that farm should be loo!ed into for the same reason that the conditions in a dair are investi$ated% ?% To be able to select $ood butter, the housewife should also be familiar with its characteristics% In color, butter to be $ood should be an even ellow, neither too "ale nor too bri$ht, and should contain no strea!s% The li$ht strea!s that are sometimes found in butter indicate insufficient wor!in$% As to odor, butter should be "leasin$ and a""eti,in$, an forei$n or stron$, disa$reeable odor bein$ e*tremel ob;ectionable% -tale butter or that which is im"ro"erl !e"t develo"s an acid called but ric acid, which $ives a disa$reeable odor and flavor to butter and often renders it unfit for use% @% CARE 1F '3TTER%##The "recautions that the farmer and dair man are

called on to observe in the ma!in$ and handlin$ of butter should be continued b the housewife after she "urchases butter for home use% The chief "oint for her to remember is that butter should be !e"t as cold as "ossible, because a low tem"erature "revents it from s"oilin$, whereas a hi$h one causes it to become soft and less a""eti,in$% The most satisfactor "lace in which to !ee" butter is the refri$erator, where it should be "laced in the com"artment located directl under the ice and in which the mil! is !e"t, for here it will not come in contact with foods that mi$ht im"art their flavors to it% -hould no refri$erator be available, some other means of !ee"in$ butter cold must be resorted to, such as a cool cellar or basement or a window bo*% The wa in which butter is bou$ht determines to a certain e*tent the method of carin$ for it% If it is bou$ht in "a"er cartons, it should be rewra""ed and re"laced in the carton each time some is cut off for use% In case it is bou$ht in bul!, it should never be allowed to remain in the wooden dish in which it is often sold+ rather, it should be "ut into a croc! or a ;ar that can be ti$htl covered% A% Attention should also be $iven to butter that is cut from the su""l for the table or for coo!in$ "ur"oses and that is not entirel used% -uch butter should never be returned to the ori$inal su""l , but should be !e"t in a se"arate rece"tacle and used for coo!in$% If it contains forei$n material, it can be clarified b allowin$ it to stand after it has melted until this has settled and then di""in$ or "ourin$ the clear fat from the to"% 'utter that has become rancid or has develo"ed a bad flavor need not be wasted either, for it can be made read for use in coo!in$ sim"l b "ourin$ boilin$ water over it, allowin$ it to cool, and then removin$ the la er of fat that comes to the to"% -uch butter, of course, cannot be used for servin$ on the table% -till, consideration on the "art of the housewife to ;ust such matters as these will "revent much of the waste that "revails in the household in the use of this food% B% C112I06 WIT5 '3TTER%##While some housewives ma!e it a "ractice to use butter in coo!in$ of all !inds, there are uses in which other fats are "referable+ or, in case butter is desired, there are certain "oints to be observed in its use% For instance, butter is rendered less di$estible b coo!in$ it at a hi$h tem"erature, as in fr in$ or sautein$+ also, it cannot be used to an e*tent for the fr in$ of foods, as it burns ver readil % If it is used for sautein$, the dish is made much more e*"ensive than is necessar , so that in most cases a chea"er fat should be em"lo ed for this "ur"ose% In addition, a "oint to remember is that this fat should not be used to $rease the "ans in which ca!es and hot breads are ba!ed unless it is first melted, because the mil! contained in the butter burns easil + after it is melted, onl the to" fat should be used% When butter is desired for ver rich ca!es and for "astr , it is usuall washed in cold water to remove the mil!% To neutrali,e the sour mil! contained in butter that is used for ba!in$ "ur"oses, a little soda is sometimes em"lo ed% Further econom can thou$ht is $iven to "oured over meat or have been coo!ed in and is wasted% -uch a chan$e when it is flavor them, rather for coo!in$% be e*ercised in the use of butter if a little the matter% For instance, when butter is melted and fish that has been broiled or over ve$etables that a "lain wa , much of it usuall remains in the dish butter can be utili,ed a$ain% -ince butter under$oes coo!ed, it should be mi*ed with coo!ed foods to than be sub;ected to the tem"erature necessar will be found

When butter is used for s"readin$ sandwiches, it usuall

advisable to soften the butter b creamin$ it with a s"oon, but it should never be melted for this "ur"ose% (C% -ER.I06 '3TTER%##When butter is used for the table, some consideration must be $iven to the servin$ of it% Probabl the most usual wa of servin$ butter is to "lace a slice of it on a "late and then "ass the "late with a !nife to each "erson at the table% The advanta$e of this method is that each "erson can ta!e the amount desired and thus "revent waste% 5owever, a still more desirable wa of servin$ butter that is to be "assed is to cut it into small cubes or s/uares or to sha"e it into small balls and then serve it with a for! or a butter !nife% To "revent the "ieces or balls of butter from meltin$ in warm weather, crac!ed ice ma be "laced on the butter dish with them% 'utter cut into cubes or s/uares ma also be served on an individual butter dish or an individual bread#and#butter "late "laced at each "erson's "lace before the meal is served% Whichever "lan is ado"ted, an fra$ments of butter that remain on the "lates after a meal should be $athered u" and used for coo!in$ "ur"oses% ((% 'utter that comes in "ound "rints lends itself readil to the cuttin$ of small cubes or s/uares for servin$% -uch butter ma be cut b drawin$ a strin$ throu$h the "rint or b usin$ a !nife whose cuttin$ ed$e is covered with "a"er, a small "iece of the oiled "a"er such as that in which the butter is wra""ed answerin$ ver well for this "ur"ose% If butter balls are desired for servin$, the ma be rolled with butter "addles in the manner shown in Fi$% (% To ma!e butter balls, "ut wads of the butter to be used into ice water so as to ma!e them hard% Then "lace each wad between the "addles, as shown, and $ive the "addles a circular motion% After a little "ractice, it will be a sim"le matter to ma!e butter balls that will add to the attractiveness of an meal% Paddles made es"eciall for this "ur"ose can be "urchased in all stores that sell !itchen utensils% ()% -ometimes, for "ractical "ur"oses, it is desired to !now the /uantit of butter that is served to each "erson% In the case of "rint butter, this is a sim"le matter to determine% First mar! the "ound "rint in the center in order to divide it in half+ after cuttin$ it into two "ieces, cut each half into two, and finall each fourth into two% With the "ound "rint cut into ei$ht "ieces, divide and cut each ei$hth into four "ieces% As there will be thirt #two small "ieces, each one will re"resent one thirt #second of a "ound, or (H) ounce% '3TTER -3'-TIT3TE(<% In about the ear (A@C, throu$h a desire to "rocure a chea"er article than butter for the "oorer classes of France, came the manufacture of the first substitute for butter% -ince that time the use of butter substitutes has $raduall increased, until at the "resent time millions of "ounds are consumed ever ear% A certain amount of "re;udice a$ainst their use e*ists, but much of this is unnecessar for the are less li!el to be contaminated with harmful bacteria than the "oorer /ualities of butter% Then, too, the do not s"oil so readil , and for this reason the can be handled with $reater convenience than butter% (=% 1LE1&AR6ARI0E%##The best substitute for butter and the one most

lar$el used is called oleomar$arine, which in the 3nited -tates alone constitutes about two and (H) "er cent% of all the fat used as butter% This fat is called b various other names, such as mar$arine, and butterine, but oleomar$arine is the name b which the 3nited -tates authorities reco$ni,e the "roduct% It is made b churnin$ fats other than butter fat with mil! or cream until a butterli!e consistenc is obtained% 1ri$inall , "ure beef fat was em"lo ed for this "ur"ose, and while beef fat is used to a $reat e*tent at "resent, lard, cottonseed oil, coconut oil, and "eanut oil are also used% Whatever fats are selected are churned with mil!, cream, and, for the finest $rades, a considerable "ercenta$e of the ver best "ure butter% After the are churned, the oleomar$arine is wor!ed, salted, and "ac!ed in the same manner as butter% (>% The manufacture and sale of butter substitutes are controlled b laws that, while the do not s"ecif the !ind of fat to be used, state that all mi*tures of butter with other fats must be sold as oleomar$arine% The also re/uire that a ta* of (C cents a "ound be "aid on all artificiall colored oleomar$arine+ therefore, while colorin$ matter is used in some cases, this "roduct is usuall sold without colorin$% In such an event, colorin$ matter is $iven with each "ound of oleomar$arine that is sold% 'efore usin$ the oleomar$arine, this colorin$ matter is sim"l wor!ed into the fat until it is evenl colored% (?% RE01.ATE4 '3TTER%##Another substitute that is sometimes used to ta!e the "lace of the best $rades of butter is renovated, or "rocess, butter% This is obtained b "urif in$ butter that is dirt and rancid and that contains all sorts of forei$n material and then rechurnin$ it with fresh cream or mil!% The "urif in$ "rocess consists in meltin$ the butter, removin$ the scum from the to", as well as the buttermil!, brine, and forei$n materials that settle, and then blowin$ air throu$h the fat to remove an odors that it mi$ht contain% 'utter that is thus "urified is re"laced on the mar!et, but in some states the authorities have seen fit to restrict its sale% While such restrictions are without doubt ;ustifiable, it is "ossible to bu butter that is more ob;ectionable than renovated, or "rocess, butter, but that has no restriction on it% (@% &ET514 1F TE-TI06 '3TTER -3'-TIT3TE-%##.er often oleomar$arine and "rocess butter bear such a close resemblance to $enuine butter that it is almost im"ossible to detect the difference% 5owever, there is a sim"le test b which these substitutes can alwa s be distin$uished from butter, and this should be a""lied whenever there is an doubt about the matter% To ma!e this test, "lace the fat in a tables"oon or a small dish and heat it directl over the flame until it boils, stirrin$ it occasionall to assist in the meltin$% If it is oleomar$arine or "rocess butter, it will s"utter noisil and ta!e on a curdled a""earance+ whereas, if it is butter, it will melt and even boil without s"utterin$ althou$h it foams to a certain e*tent% 8 C5EE-E C5ARACTERI-TIC- A04 CARE 1F C5EE-E (A% 1RI6I0, PR143CTI10, A04 3-E 1F C5EE-E%##Cheese is a "roduct that is manufactured from the solids of mil!, and it "rovides a valuable food% The ma!in$ of cheese was !nown in ancient times, it havin$ "robabl ori$inated throu$h a desire to utili,e an oversu""l of mil!% When 8 8 8 8

cheese was first made, the fact that bacteria were "resent was not !nown, nor were the reasons for the s"oilin$ of mil! understood+ but it was learned that mil! can be !e"t if most of its water is removed% This discover was ver im"ortant, for it led to various methods of ma!in$ cheese and "roved that cheese ma!in$ was a satisfactor and convenient means of storin$ nourishment in a form that was not bul! and that would !ee" for lon$ "eriods of time% From a ver small be$innin$, the different methods of ma!in$ cheese became "o"ular, until at the "resent time more than three hundred varieties are made and their manufacture forms one of the lar$e industries of the world% In the 3nited -tates, nearl all the cheese used u" to about >C ears a$o was made on farms, and to a $reat e*tent b housewives, but about that time a factor for the ma!in$ of this "roduct was started in the state of 0ew Dor!, and it "roved a "rofitable enter"rise% From this be$innin$, the business of ma!in$ cheese commerciall in this countr has $rown until now cheese is almost entirel a factor #made "roduct, in the manufacture of which the states of 0ew Dor! and Wisconsin lead% (B% In either the commercial or the home "roduction of cheese, s!im mil! with all or "art of the cream removed is used for some varieties, while whole mil! is used for others, the com"osition de"endin$ lar$el on the !ind of mil! that is em"lo ed% Rennet is added to the mil! to coa$ulate it, and then the curd, from which nearl all the water is removed, is allowed to ri"en% To "roduce characteristic odors, flavors, and consistenc , various colorin$ and flavorin$ materials, as well as bacteria, are added to the curd% The action of these bacteria is reall the chief factor in the ma!in$ of cheese and the are therefore not onl desirable but necessar % 0on#desirable bacteria, however, result in the formation of bad odors, flavors, and $ases in the finished "roduct and these must be carefull $uarded a$ainst b cheese ma!ers% )C% Cheese offers a valuable source of nutriment for the bod , because its food value ran!s hi$h% The food value in ( "ound of cheese is e/uivalent to that in ) "ounds of beef, that in )= e$$s, or that in = "ounds of fish% The use of cheese, however, is not nearl so $reat as its food value warrants, the amount used in the 3nited -tates "er ca"ita bein$ onl about <#(H) "ounds annuall % This is a condition that should be overcome, for there is a lar$e variet of wa s in which cheese can be used to advanta$e in the diet% When eaten raw, it is ver a""eti,in$, and when used with sou"s, sauces, and foods that have a bland taste, it lends additional flavor and ma!es an es"eciall attractive dish% In addition, the fact that it is an economical food and can be convenientl !e"t and stored should recommend its fre/uent use% )(% C1&P1-ITI10 1F C5EE-E%##-ince cheese is a "roduct of mil!, it is somewhat similar to mil! in com"osition, but the chan$e that occurs in the formation of cheese causes some differences% 0earl all the water "resent in mil! is removed durin$ the manufacture of cheese, so that this "roduct becomes a concentrated food made u" of all the nourishment that mil! contains e*ce"t small amounts of albumin, mil! su$ar, and mineral matter% These, because the are in solution in the water, are lost when the whe is se"arated from the curd% The food substances that occur in the lar$est amounts are fat and "rotein in the form of casein, which is the tissue#buildin$ material of mil!% Cheese made from mil! that contains some cream has in it a $reater amount of fat than that made from com"letel s!immed mil!% 'esides these two chief food substances, cheese contains a small amount of mil! su$ar, mineral matter, and water%

))% 1n account of the lar$e /uantit of "rotein found in cheese, this food can readil ta!e the "lace of meat in the diet+ in fact, it has some decided advanta$es over meat% As has been "ointed out, cheese ields more than twice as much food value as an e/ual wei$ht of beef% Then, too, the bu in$ and care of cheese are much sim"ler matters than the bu in$ and care of meat% As it does not re/uire the low tem"erature that meat re/uires and does not s"oil so readil , it can be bou$ht in considerable /uantit and used as desired without dan$er of s"oilin$ and loss% In addition, the use of cheese as food does not re/uire so much s!ill in "re"aration as meat does, nor is there loss of flavor and nutriment in its "re"aration, as is often the case with meat% )<% J3ALITD 1F C5EE-E%##Ever variet of cheese has its own standard and /ualit , some bein$ hard and dr , others moist, and still others ver soft% The difference in /ualit is due to the wa in which the curd is coa$ulated, the amount of "ressure that is "ut on it, and the ri"enin$ of the cheese% The holes that often occur in cheese and $ive it a "orous a""earance are formed b $as, which is the "roduct of the $rowth of bacteria% A lar$e number of ver small holes in cheese indicate that the mil! used to ma!e it was not clean and contained man !inds of bacteria% This condition could be overcome b the use of absolutel clean mil!+ indeed, mil! of this !ind is as necessar for the "roduction of $ood cheese as it is for the ma!in$ of $ood butter% Certain cheeses, such as Limbur$er and Ro/uefort, have a t "ical odor and flavor, the odor bein$ due to bacteria and the flavor to mold% These are carefull $rown and introduced into the cheese durin$ its manufacture% )=% CARE 1F C5EE-E%##The ver stron$ odor and flavor that characteri,e cheese ma!e it necessar that care be $iven to cheese in the home in order to "revent it from comin$ in contact with other foods and transmittin$ its odor and flavor to them% The best "lace to !ee" cheese, "articularl the soft varieties, is in the refri$erator, where it should be "laced in a closed rece"tacle and !e"t as far as "ossible from foods that are easil tainted% It is well to avoid a dam" "lace for the !ee"in$ of cheese, as mold fre/uentl develo"s on the outside when too much moisture is "resent+ but in case mold does a""ear it can be removed b cuttin$ a thin slice from the side on which it has $rown% 1n the other hand, cheese that is !e"t in a dr "lace becomes hard and dr unless it is wra""ed in oiled "a"er or a dam" cloth% 5owever, such cheese need not be thrown awa , for there are numerous uses, "articularl in coo!in$, to which it can be "ut% 8 2I04- 1F C5EE-E CLA--IFICATI10 1F .ARIETIE)>% The cheese used in the 3nited -tates ma be included under two leadin$ classes, namel , forei$n cheese and domestic cheese% -ince the forei$n cheeses are im"orted, the are more e*"ensive than the cheeses made here, and should not be bou$ht if cheese is to be used as an economical article of food% The are valuable chiefl for their flavor and are $enerall bou$ht for this reason% The domestic cheeses can be used in lar$er /uantities, for, besides bein$ less e*"ensive, the are usuall of a milder t "e and are more easil di$ested% To enable the housewife to become familiar with the "rinci"al varieties of each of these classes, a discussion of them, includin$ their names, characteristics, and, in some cases, their use and the method of ma!in$, is here $iven% 8 8 8 8

I&P1RTE4 C5EE-E )?% Each of the Euro"ean countries has ori$inated its own "eculiar !ind of cheese, which remains re"resentative of a certain "eo"le or localit % The ma;orit of these cheeses have met with so much favor in the 3nited -tates that lar$e /uantities of them are continuall im"orted% A few of them have been co"ied here with success, but others have not been successfull made% While these are not in such common use as the domestic cheeses, it is well for ever one to !now their names and the characteristics b which the can be identified% )@% E06LI-5 C5EE-E%##Chief amon$ the !inds of cheeses made in En$land is C5E44AR C5EE-E% It is rich, double#thic! cream cheese, ran$in$ from a "ale to a dar! ellow, althou$h when uncolored it ma be white% -uch cheese, when fresh, has a mil! flavor, but when it is well ri"ened it has a characteristic shar" taste% 0ew Cheddar cheese is soft, but not wa* , in te*ture and ma readil be shaved or bro!en into small "ieces+ when it is well ri"ened, it ma be $rated% En$lish Cheddar cheese is not unli!e A&ERICA0 C5E44AR C5EE-E, or, as it is commonl called, American cream cheese, which is shown b b% In fact the American variet is made accordin$ to the method used for the En$lish% 1win$ to its characteristics, flavor, and abundance, Cheddar cheese, both En$lish and American, is the !ind that is used most e*tensivel in the 3nited -tates% E06LI-5 4AIRD C5EE-E, shown at d, is similar to Cheddar cheese, althou$h it has a reddish color and, on account of the method of manufacture, it is harder% This !ind of cheese lends itself well to coo!in$, as it ma be easil $rated% C5E-5IRE C5EE-E, a well#!nown En$lish variet , is a dr cream cheese made from whole cow's mil!% It is dee" ellow or red in color, similar in flavor to Cheddar cheese, and is used in much the same manner% -TILT10 C5EE-E, shown at m, is a hard cheese made from cow's mil! to which cream has been added and which is coa$ulated with rennet% &old is introduced into this cheese, so that it resembles Ro/uefort cheese, which is shown at ;% )A% 51LLA04 C5EE-E%##The variet of cheese shown at e, Fi$% =, is !nown as E4A& C5EE-E% It is a hard rennet cheese of a red color and is mild in flavor% This !ind of cheese is molded into the sha"e of a ball, the outside of which is usuall d ed red, and will !ee" for a lon$ "eriod of time% Edam cheese is one of the im"ortant "roducts of the 0etherlands, and while it is seldom used in coo!er in the homes of this countr , it is served at the table% 3suall a section of the to" is cut off to serve as a lid while the inside is scoo"ed out as needed% -ometimes, after most of the cheese has been removed, the hollow shell is stuffed with macaroni or rice that has been coo!ed and seasoned and the food then ba!ed in the shell% )B% FRE0C5 C5EE-E-%##Amon$ the French cheeses, the variet called 6R3DERE C5EE-E, which is shown at f, Fi$% =, is well li!ed% It is usuall made of s!im mil!, has a ellow color and a mild, sweetish flavor, and contains lar$e holes li!e those found in -wiss and Emmenthal cheeses, varieties that are ver similar to it% Li!e these cheeses, 6ru ere cheese ma be used in coo!in$ or served without coo!in$, bein$ used considerabl in the ma!in$ of sandwiches% 'RIE C5EE-E is a French variet of ver soft cheese, with a stron$

flavor and odor% It is made from whole or "artl s!immed cow's mil! coa$ulated b means of rennet% This !ind of cheese is used mostl as an accom"animent to other foods% CA&E&'ERT C5EE-E, which is shown at h, is also a soft cheese% It is made b "racticall the same "rocess as 'rie cheese and is used in the same wa % This cheese has a t "ical odor% Its rind is thic! and dr , but its center is ver soft, bein$ sometimes almost li/uid% 0E3FC5ATEL C5EE-E, which is shown at i, is a soft rennet cheese made from cow's mil!% It is made at 0eufchatel#en#'ra , France, and not at 0eufchatel, -wit,erland% This variet of cheese is wra""ed in tin#foil and sold in small "ac!a$es% It is used chiefl for salads, sandwiches, etc% As it does not !ee" well after the "ac!a$e is o"ened, the entire contents should be used at one time% R1J3EF1RT C5EE-E, which is shown at ;, is a hard, hi$hl flavored cheese made from shee"'s mil! coa$ulated with rennet% It has a marbled a""earance, which is due to a $reenish mold that is introduced% Ro/uefort cheese is fre/uentl served with crac!ers at the end of a meal, and is well li!ed b man "ersons% <C% ITALIA0 C5EE-E-%##From Ital is im"orted a cheese, called PAR&E-A0 C5EE-E, that is used e*tensivel for flavorin$ sou"s and macaroni dishes% This cheese, which is shown at $, Fi$% =, is ver hard and $ranular and, "rovided it is well made, it will !ee" for ears% 1win$ to its characteristics, it ma be easil $rated% It can be bou$ht b the "ound and $rated as it is needed, or it can be secured alread $rated in bottles% 61R610F1LA, another Italian cheese, is shown at !% It is not unli!e Ro/uefort in a""earance and in use, but it is made from whole cow's mil! coa$ulated with rennet% Into this cheese is also introduced a mold that $ives its center a strea!ed or mottled a""earance% <(% -WI-- C5EE-E-%##Possibl the best !nown cheese im"orted from -wit,erland is the variet !nown as -WI--, or -WITFER, C5EE-E% This !ind of cheese has different names, de"endin$ on the district of -wit,erland in which it is made% 0evertheless all of them are similar and have a mild, sweet flavor% -wiss cheese ma be readil reco$ni,ed b its "ale ellow color and the "resence of lar$e holes, althou$h it resembles 6ru ere cheese ver closel % E&&E0T5AL C5EE-E is -wit,erland, but is -wiss cheese, bein$ lar$e holes about < a variet of fairl hard cheese that ori$inated in now made in man other countries% It is similar to made from whole cow's mil! and characteri,ed b inches a"art%

-AP-A61 C5EE-E, shown at n, Fi$% =, is a s!im#mil! cheese made in -wit,erland% It is a ver hard cheese, and therefore suitable for $ratin$% In the "rocess of ma!in$ this cheese, melilot, a clover#li!e herb, is added, and this $ives the cheese a $reen color and a "eculiar flavor% <)% 'EL6IA0 C5EE-E%##A cheese that ori$inated in 'el$ium, but is now manufactured in other countries, is the variet !nown as LI&'3R6, or LI&'3R6ER, C5EE-E, cheese, which is shown at l, Fi$% =% It is a soft rennet cheese made from whole cow's mil!% It is ver stron$ in taste and smell, due to "utrefactive $erms that are added to the mil! in its manufacture%

41&E-TIC C5EE-E <<% In the 3nited -tates, efforts that have been e*erted to ma!e cheeses similar to some of those "roduced in Euro"e have to a certain e*tent been successful% American cheese ma!ers have succeeded in ma!in$ several soft cream cheeses that resemble 0eufchatel, some of which are s"iced or flavored with "imiento, olives, etc% In addition, Limbur$ and -wiss cheeses have been successfull manufactured in Wisconsin, and 'rie, 0eufchatel, and Camembert have been co"ied and are "roduced in 0ew Dor!% Pinea""le cheese, while of American ori$in, is reall ver much li!e En$lish Cheddar cheese, e*ce"t that it is harder% 'ut while these fanc cheeses are desired b some "ersons and have a moderatel lar$e sale, the cheese for which there is the most demand in America is the so#called American Cheddar cheese, which, as has been stated, is made accordin$ to the method used for En$lish Cheddar cheese% <=% A&ERICA0 C5E44AR C5EE-E%##-ince American Cheddar cheese is the !ind that is commonl used in this countr , the wa in which it is made will be well to !now% The mil! used for this !ind of cheese is first ins"ected as to cleanliness and the e*tent of fermentation it has under$one, and when these "oints are ascertained, it is ri"ened+ that is, allowed to sour to a certain de$ree of acidit % At this sta$e, colorin$ matter is added, after which the mil! is "re"ared for settin$ b brin$in$ it to a certain tem"erature% With the tem"erature at the ri$ht "oint, rennet is added to coa$ulate the mil!, or form the curd% The mil! is then allowed to remain undisturbed until the action of the rennet is at a certain "oint, when the curd is cut into little cube#sha"ed "ieces b drawin$ two sets of !nives throu$h it and thus is se"arated from the whe % As soon as the curd is cut, the tem"erature of the mass is raised to hel" ma!e the curd firm and to cause the little cubes to retain their firmness, and durin$ the entire heatin$ "rocess the whole mass is stirred constantl to assist in the se"aration from the whe % When the curd is sufficientl firm, the whe is removed and the "articles of curd are allowed to adhere and form into a solid mass% If necessar , the curd is cut a$ain into small "ieces to $et rid of the e*cess whe + but if the curd is too dr , the "ieces must be "iled u" until the are four or five dee"% 4urin$ this "rocess, which is !nown as the cheddarin$ of the cheese, the curd is treated until it is of the "ro"er te*ture to be milled, that is, "ut into a mill and $round into small "ieces% The ob;ect of millin$ the curd is to cut it into "ieces small enou$h to "ermit of uniform saltin$ and the further esca"e of whe % When the curd has been brou$ht to this "oint, it is salted and then "ressed into molds% Finall , it is wra""ed and cured, or ri"ened% <>% 'RIC2 C5EE-E%##Another American cheese that seems to meet with a "o"ular demand is bric! cheese% This !ind of cheese, $ets its name from the fact that it is "ressed into Ebric!sE under the wei$ht of one or two bric!s% It is made from sweet mil!, coa$ulated with rennet, cut with curd !nives, and heated in the whe to firm it% 'ric! cheese is mild in flavor and of a moderatel close te*ture% It is used chiefl as an accom"animent to other foods% <?% A&ERICA0 51&E#&A4E C5EE-E%##The ma!in$ of Cheddar cheese and bric! cheese is, of course, done commerciall , but there is a !ind of cheese that can be made ver convenientl in the home% This home#made cheese, which is $enerall !nown as C1TTA6E C5EE-E, affords an e*cellent wa in which to utili,e left#over sour mil!, "articularl if a /uart or more can be obtained at one time+ smaller /uantities can $enerall be used for ba!in$ "ur"oses%

If "ro"erl made, such cheese is ver di$estible% As it can be seasoned and served in a variet of wa s, it ma!es a deli$htful addition to lunches or other li$ht meals in which a "rotein dish, such as meat, is undesirable% -!im mil! does ver well for this !ind of cheese, so that if the sour mil! that is to be used has cream on it, the cream should be removed before the cheese is made+ otherwise, it will remain in the whe and be lost% In case cream is desired to im"rove the te*ture and flavor of the cheese, it should be added after the cheese is made% <@% To ma!e cotta$e cheese, allow a /uantit of sour mil! to clabber, that is, become curdled, and then "lace it on the bac! of the stove in a thic! vessel, such as a croc!, until the whe be$ins to a""ear on the to", turnin$ it occasionall so that it will heat ver slowl and evenl % 4o not allow the tem"erature to rise above BC de$rees Fahrenheit, or the curd will become tou$h and dr % Remember that the two thin$s on which the success of this "roduct de"ends are the flavor of the mil! used and the "ro"er heatin$ of it% 0o difficult will be encountered in the heatin$ of the mil! if a coal or a wood stove is used, but in case a $as stove must be used, the vessel containin$ the mil! should be "laced in a lar$er one containin$ warm water and the mil! should be heated in this manner until the curd and the whe be$in to se"arate% At this "oint, "our off all the whe "ossible, and turn the curd into a cloth ba$ or a colander lined with cloth, as shown in Fi$% >, and allow an remainin$ whe to dri" out% If, after the whe is removed, the curd tastes sour, wash it with warm water and allow it to dri" a$ain% Then season it with salt to suit the taste and, "rovided cream is desired, add it at this time, usin$ sweet or sour cream% To wor! in the cream, "ress it into the curd with a s"oon until the cheese is /uite smooth% Cheese made in this wa ma be flavored with an thin$ desirable% For instance, cho""ed "imiento, "arsle , olives, or nuts im"rove the flavor of the cheese ver much and ma!e a ver a""eti,in$ combination% The dr curd mi*ed with an of these ma!es a deli$htful salad when it is "ressed into balls, $arnished with lettuce, and served with salad dressin$% <A% 7302ET C1TTA6E C5EE-E%##Another variet of cotta$e cheese can be "re"ared b usin$ sweet mil! and formin$ the curd with a ;un!et tablet, one tablet bein$ re/uired for each /uart of mil!% To ma!e cheese of this !ind, heat the mil! until it is lu!ewarm, or not over BA de$rees Fahrenheit, and then add the ;un!et tablet dissolved in cold mil! or water% 2ee" the mil! warm until the curd forms, and then brea! u" the curd with a s"oon and "our the whole mass into a ba$ or a colander lined with cloth% When all the whe is drained out, the curd, which will be sweet, can be seasoned in an desired wa or mi*ed with cream and served% If more flavor is "referred, the curd ma be allowed to sour or ma be mi*ed with sour cream% <B% '3TTER&IL2 CREA& C5EE-E%##A sli$ht variation from the cotta$e cheeses ;ust described is buttermil! cream cheese% This cheese is formed from the curd of buttermil!, which is finer in te*ture and not so li!el to become tou$h as that formed from ordinar sour mil!% To "re"are buttermil! cream cheese, warm the buttermil! slowl , bein$ careful not to allow the tem"erature to rise be ond (CC de$rees Fahrenheit% As the mil! is heated, the curd will form and will $raduall sin! to the bottom of the vessel% After this occurs, remove the whe and mi* the curd with a little thic! cream% The result will be a mi*ture havin$ a deli$htfull cream consistenc % -ER.I06 C5EE-E

=C% Cheese does not lend itself readil to man wa s of servin$, still it fre/uentl adds ,est to man foods% When $rated, it ma be "assed with tomato or ve$etable sou" and s"rin!led in to im"art an unusual flavor% In this form it ma also be served with macaroni and other Italian "astes, "rovided cheese has not been included in the "re"aration of such foods% When sliced, little slices ma be served nicel with an !ind of "ie or "astr and with some "uddin$s, such as steamed fruit "uddin$s% Thin slices or s/uares of cheese and crac!ers served with coffee after the dessert add a finishin$ touch to man meals% It will be well to note that crac!ers to be served with cheese should alwa s be cris"% 3nless the have ;ust been ta!en from a fresh "ac!a$e, crac!ers can be im"roved b "lacin$ them in a moderate oven for a few minutes before servin$% Also, firm crac!ers that do not crumble easil are best to serve with cheese, water crac!ers bein$ es"eciall desirable% 8 8 8 8 8

RECIPE- F1R C5EE-E 4I-5EEFFECT 1F C112I06 10 C5EE-E =(% 'ecause cheese is a hi$hl concentrated food, it is $enerall considered to be indi$estible+ but this matter can be remedied b mi*in$ the cheese with other foods and thus se"aratin$ it into small "articles that are more readil di$ested% The wa in which this ma be done de"ends on the nature of the cheese% An of the dr cheeses or an of the moist cheeses that have become dr ma be $rated or bro!en into bits, but as it is difficult to treat the moist ones in this wa , the must be brou$ht to a li/uid state b means of heat before the can be added to other foods% The coo!in$ of cheese, however, has an effect on this food that should be thorou$hl understood% It will be well to note, therefore, that the a""lication of heat to the form of "rotein found in cheese causes this food substance to coa$ulate and harden, as in the case of the albumen of e$$s% In the "rocess of coa$ulation, the first effect is the meltin$ of the cheese, and when it has been brou$ht to this semili/uid state it can be easil combined with other foods, such as mil!, e$$s, sou"s, and sauces% In formin$ such combinations, the addition of a small amount of bicarbonate of soda hel"s to blend the foods% Another characteristic of cheese that influences the coo!in$ of it is that the fat it contains melts onl at a low tem"erature, so that, on the whole, the methods of "re"aration that re/uire a low tem"erature are the best for coo!in$ these foods% 5owever, a "recaution that should be ta!en whenever cheese is heated is not to coo! it too lon$, for lon$ coo!in$ ma!es it hard and leather in consistenc , and cheese in this state is difficult to di$est% .ARIETD 1F C5EE-E 4I-5E=)% As has alread been learned, cheese lends itself ver readil to a lar$e variet of coo!ed dishes% For instance, it ma be $rated and s"rin!led on the to" of mashed or creamed "otatoes and then browned b "lacin$ the dish in the oven% When it is $rated or sliced, it ma be arran$ed between the la ers of macaroni or other food used to ma!e a scallo"ed dish% -ou"s and sauces flavored with cheese are es"eciall a""eti,in$, a cream sauce of this !ind served over toast or rice ma!in$ an e*cellent luncheon dish% Toast or crac!ers s"read with cheese and "laced in the oven ;ust lon$ enou$h for the cheese to melt are delicious to serve with a salad course or with tea% To assist in the "re"aration

of such combinations, as well as other cheese dishes, a number of reci"es are here $iven% In ma!in$ u" these reci"es, it will be well to note that unless the variet of cheese is stated e*"licitl , use should be made of American Cheddar cheese, or, as it is often called, American cream cheese, or store cheese% 1f course, some similar hard cheese could be used if desired, but the !ind mentioned is recommended for the sa!e of econom % =<% C5EE-E '10'10-%##A combination of cheese and nuts in the form of cheese bonbons, besides bein$ ver tast , is hi$hl nutritious, since both the cheese and the nuts used in ma!in$ them are hi$h in food value% -uch bonbons, ma be served with a li$ht salad, such as a ve$etable or a fruit salad, to add food value to the dish, or the ma be served with wafers to ta!e the "lace of a salad, when a small amount of some !ind of tart ;ell $oes nicel with them% If the dessert for the dinner has been a ver li$ht one, these bonbons ma be served with coffee and wafers after the dessert% The ma be made as followsG C5EE-E '10'109-ufficient for Twelve 'onbons: ( "!$% 0eufchatel or cream cheese ) Tb% finel cho""ed "imiento (H) ts"% salt Few $rains of "a"ri!a (H< c% half En$lish#walnut meats Wor! the cheese smooth with the "imiento and other seasonin$, and if the mi*ture is too dr add a little cream% -ha"e this into small balls, "ress each ball flat, and then "lace a half nut on to" of each% If the "imiento is not desired, it ma be omitted% ==% C5EE-E -13FFLE%##As a dish that will ta!e the "lace of meat in a li$ht meal is often desired, cheese souffle, which is com"arativel hi$h in food value, finds much favor% This dish contains mil!, e$$s, and cheese, as is shown in the accom"an in$ reci"e, and so ma actuall be considered as a "rotein dish and used accordin$l % -ouffle is served in the dish in which it is ba!ed, but if it is /uite firm and is to be eaten at once, it ma be removed from the rame!in to a "late% C5EE-E -13FFLE 9-ufficient to -erve -i*: < Tb% butter = Tb% flour (#(H= c% mil! <H= c% $rated cheese 4ash of "a"ri!a (H) ts"% salt < e$$s &elt the butter, add the flour, mi* well, and then $raduall add the mil!, which should be scalded% To this sauce add the cheese, "a"ri!a, and salt% When thorou$hl mi*ed, remove from the fire and add the beaten ol!s of e$$s, beatin$ ra"idl % Cool and fold in the stiffl beaten whites of the e$$s% Pour into a buttered ba!in$ dish or in rame!ins and ba!e )C minutes in a slow oven% -erve at once% =>% C5EE-E 1&ELET%##6rated cheese added to an omelet $ives it a deli$htful flavor% -ince such an omelet is a hi$h#"rotein dish, it

should never be served in the same meal in which meat, fish, or other "rotein foods are served, but should be used as the main dish of a luncheon or a li$ht su""er% C5EE-E 1&ELET 9-ufficient to -erve Four: = e$$s = Tb% hot water (H) ts"% salt ) Tb% bread crumbs ( c% $rated cheese ( Tb% butter 'eat the e$$ ol!s thorou$hl and add to them the hot water, salt, crumbs, and cheese% 'eat the e$$ whites until stiff, but not dr , and fold them carefull into the ol! mi*ture% 5eat the butter in an omelet "an% Pour in the mi*ture, brown ver slowl over the heat, and then "lace in the oven to coo! the to"% -erve at once% =?% C5EE-E -A3CE%##To $ive a distinctive flavor to white sauce, cheese is often added to it% A sauce flavored in this wa lends itself nicel to the $arnishin$ of cro/uettes or souffles, and it will be found /uite tast if it is served over some ve$etables, such as steamed cauliflower, mashed "otatoes, or rice served as a ve$etable% -uch sauce ma also be served over toast to ma!e an attractive luncheon dish% C5EE-E -A3CE 9-ufficient to -erve -i*: ) c% mil! = Tb% flour = Tb% butter (H) ts"% salt (H= ts"% "a"ri!a (H) c% $rated cheese &a!e a white sauce of the mil!, flour, butter, salt, and "a"ri!a, and to it add the $rated cheese% If desired, a dash of catsu" or chili sauce ma be added for flavorin$% =@% C5EE-E T1A-T%##When toast has added to it e$$s, mil!, and cheese, as in the reci"e here $iven, it is sufficientl hi$h in "rotein to serve as a meat substitute and is a "articularl $ood dish for a li$ht meal% It combines well with a ve$etable salad for luncheon and is an e*cellent dish to serve for -unda ni$ht su""er, when ver little else need be served with it% C5EE-E T1A-T 9-ufficient to -erve -i*: ) c% mil! = Tb% flour = Tb% butter (H) ts"% salt <H= c% $rated cheese ) hard#coo!ed e$$s ? s/uares of toast &a!e a white sauce of the mil!, flour, butter, and salt, and to it add (H) cu"ful of the $rated cheese and the e$$ whites cho""ed fine% Arran$e

the toast on a "latter, "our the sauce over it, s"rin!le the to" with the e$$ ol!s that have been run throu$h a ricer or a sieve, and s"rin!le the remainin$ (H= cu"ful of cheese over all% Place in hot oven or under a broiler until the cheese melts a little% -erve hot% =A% WEL-5 RARE'IT%##Whenever a dish that can be made in a chafin$ dish is desired, Welsh rarebit is immediatel thou$ht of% This is "ossibl due to the fact that this tast cheese dish is ver often served at evenin$ "arties, when a crowd ma $ather around a table and en;o the "re"aration of this food in the chafin$ dish% This !ind of coo!in$ utensil, to$ether with its outfit, which consists of a lon$#handled s"oon and for!, is shown in Fi$% @% As will be observed, a chafin$ dish consists of a frame to which is attached a lam" that "rovides the heat, a "an in which water is "laced, another "an with a handle in which the food is coo!ed, and a cover% The heat for coo!in$ is furnished b alcohol, althou$h it is "ossible to $et chafin$ dishes that are heated b electricit % Chafin$ dishes are used b man housewives, for in addition to the use mentioned, the serve ver well for the ma!in$ of "racticall an !ind of creamed dish, includin$ those in which sea foods and ve$etables are used, as well as for the sautein$ of foods% It should not be understood, however, that Welsh rarebit must be made in a chafin$ dish, for this food can be "re"ared as well in a heav fr in$ "an or a double boiler+ nor should it be ta!en for $ranted that it is served onl at "arties, for it ma be served as the main dish for luncheon or su""er% Rarebit is often flavored with ale or beer, but this is not re/uired to ma!e an a""eti,in$ dish, as the followin$ reci"e shows% WEL-5 RARE'IT 9-ufficient to -erve -i*: ) Tb% butter ( Tb% flour ( c% mil! (H= ts"% salt (HA ts"% "a"ri!a (H) lb% cheese cut into small "ieces ? slices of toast or ? wafers &elt the butter, add to it the flour, and stir until smooth% 6raduall add the mil!, and coo! for a few minutes+ then add the salt, "a"ri!a, and cheese, stirrin$ until the cheese is melted% The finished rarebit should not be strin$ % Pour over the toast or wafers and serve% =B% E06LI-5 &102ED%##Another cheese dish that is fre/uentl made in a chafin$ dish and served from it is En$lish mon!e , but this ma li!ewise be made with ordinar !itchen utensils and served directl on "lates from the !itchen or from a bowl on the table% A dish of this !ind is most satisfactor if it is served as soon as the sauce is "oured over toast or wafers and before the have had time to become soa!ed% En$lish mon!e ma be made accordin$ to the followin$ reci"e and served for the same "ur"oses as Welsh rarebit% E06LI-5 &102ED 9-ufficient to -erve -i*: ( c% bread crumbs ( c% mil! ( Tb% butter (H) c% soft cheese cut into small "ieces ( e$$

(H) ts"% salt ? buttered wafers -oa! the bread crumbs in the mil!% &elt the butter and add to it the cheese, stirrin$ until the cheese is melted% Then add the soa!ed crumbs, the sli$htl beaten e$$, and the salt% Coo! for a few minutes and "our over wafers and serve% If desired, toast ma be used in "lace of the wafers% >C% C5EE-E#A04#&ACAR10I L1AF%##&acaroni combined with cheese ma!es a hi$h#"rotein dish that ver readil ta!es the "lace of meat and that ma be served as the main dish in a dinner% If this combination is made into a loaf and ba!ed well in an oblon$ bread "an, it ma be turned out on a "latter and cut into slices% In case a loaf is not desired, it ma be ba!ed in a ba!in$ dish and served directl from that% In either form, it is made more a""eti,in$ b the addition of a tomato sauce% C5EE-E#A04#&ACAR10I L1AF 9-ufficient to -erve Ei$ht: (H) c% macaroni 9inch len$ths: ( c% mil! ( c% bread crumbs ) Tb% cho""ed $reen "e""ers ( Tb% cho""ed onion ( Tb% cho""ed "arsle ) e$$s ) ts"% salt (HA ts"% "e""er ( c% $rated cheese ( Tb% butter Coo! the macaroni accordin$ to the directions $iven in Cereals% When it is thorou$hl soft, drain off the water and mi* the macaroni with the mil!, bread crumbs, $reen "e""er, onion, "arsle , well#beaten e$$, salt, "e""er, and $rated cheese% Place in a ba!in$ dish, dot the to" with butter, and ba!e in a moderate oven until the mi*ture is set% -erve with or without sauce, as desired% >(% C5EE-E F1043E%##A dish that is ver similar to cheese souffle and that must be served as soon as it comes from the oven in order to avoid shrin!in$ is cheese fondue% It satisfactoril ta!es the "lace of meat in a li$ht meal, and ma be served from a lar$e dish or from individual ba!in$ dishes with or without sauce, as desired% C5EE-E F1043E 9-ufficient to -erve -i*: ( (H) c% ( (H) c% ( c% hot = e$$s (H) ts"% soft bread crumbs $rated cheese mil! salt

&i* the bread crumbs and cheese, and add them to the hot mil!, beaten e$$ ol!s, and salt% Fold in the stiffl beaten e$$ whites% 'a!e in a buttered ba!in$ dish for about <C minutes in a moderate oven% -erve at once% >)% C5EE-E 4REA&-%##If somethin$ delicious to serve with fruit or salad is desired for luncheon or -unda ni$ht su""er, the accom"an in$ reci"e

for cheese dreams should be tried% The should be served at once on bein$ ta!en from the stove, because as soon as the cool the cheese hardens and the are not a""eti,in$% Cheese dreams ma be sauted or "re"ared in a broiler or an oven, but if the are sauted, the ma be made in a chafin$ dish% C5EE-E 4REA&9-ufficient to -erve -i*: () thinl cut slices of bread 'utter Cheese sliced (HA in% thic! -"read the bread thinl with butter and ma!e sandwiches b "lacin$ a slice of cheese between two slices of bread% Place these sandwiches under a broiler or in a ver hot oven and toast them on both sides, or omit the butter from the center, "lace the sandwiches in a sli$htl oiled fr in$ "an, and brown them on both sides% In heatin$ the sandwiches, the cheese melts% -erve hot% ><% C5EE-E WAFER-%##If made daintil , cheese wafers ma be served with salad or with tea for afternoon tea% The wafers selected for this "ur"ose should be small and the la er of cheese not ver thic!% If a ver thin broth is served at the be$innin$ of a meal, cheese wafers ma accom"an it, but the should never be served with a heav sou"% C5EE-E WAFER9-ufficient to -erve -i*: ( do,% wafers 'utter <H= $rated cheese Pa"ri!a -"read the wafers thinl with butter and s"rin!le each with ( tables"oonful of $rated cheese and a "inch of "a"ri!a% 'a!e in a hot oven until the cheese is melted% Cool and serve% >=% C5EE-E -TRAW-%##0othin$ can be more deli$htful to serve with a ve$etable salad than cheese straws% An attractive wa to serve them is to sli" them throu$h small rin$s made out of stri"s of the dou$h mi*ture and ba!ed at the same time the straws are ba!ed and then "lace them at the side of the salad "late% The ma accom"an a fruit salad, as well as a ve$etable salad, but the are not a""ro"riate for servin$ with a meat or a fish salad% C5EE-E -TRAW9-ufficient to -erve -i*: ( Tb% butter )H< c% flour ( c% bread crumbs ( c% $rated or cut cheese (H) ts"% salt (H= ts"% "e""er Pinch of Ca enne "e""er (H) c% mil! Cream the butter and to it add the flour, bread crumbs, cheese, and seasonin$s% &i* thorou$hl and add the mil!% Roll (H= inch thic! and

then cut (H= inch wide and ? inches lon$% 'a!e until brown in a moderatel hot oven% >>% T1&AT1E- WIT5 C5EE-E -T3FFI06%##The addition of cheese to the stuffin$ used in stuffed tomatoes means added flavor, as well as nutritive value in the form of "rotein, the food substance in which the tomatoes themselves are lac!in$% The bread crumbs used for the stuffin$ su""l a lar$e amount of carboh drate, so that the com"leted dish, besides bein$ a ver attractive one, contains all the food "rinci"les in fairl lar$e /uantities% -tuffed tomatoes ma be served as the main dish in a li$ht meal or as a ve$etable dish in a heav meal% T1&AT1E- WIT5 C5EE-E -T3FFI06 9-ufficient to -erve -i*: ? tomatoes ( c% bread crumbs ( c% $rated cheese (H) ts"% salt (HA ts"% "e""er ) Tb% butter (H= c% hot water -elect medium#si,ed tomatoes and hollow out the centers% &i* the crumbs, cheese, salt, "e""er, butter, and hot water with the "ul" from the centers of the tomatoes% Fill the tomatoes with this stuffin$, "lace in a "an, and ba!e in a moderate oven until the tomato can be "ierced easil with a for!% -erve hot% >?% FI6- -T3FFE4 WIT5 C5EE-E%##As cheese is a ver concentrated food, it is often combined with another food to offset this effect% An e*cellent combination is formed b stuffin$ fi$s with cheese% Fi$s "re"ared in this wa will be found to be ver attractive and tast and ma be served in the "lace of a dessert or a salad, de"endin$ on the !ind and si,e of the meal with which the are used% FI6- -T3FFE4 WIT5 C5EE-E 9-ufficient to -erve Ei$ht: ( "!$% 0eufchatel or cream cheese ) Tb% cream A small "ulled fi$s Wor! the cheese and cream until soft% -team the fi$s for (C or (> minutes or until the are soft+ then cool them, cut out their stems, fill their centers with the soft cheese, and serve% >@% C5EE-E -A04WIC5E-%##.er a""eti,in$ sandwiches that ma be used to ta!e the "lace of meat sandwiches or a "rotein dish at an time are made with a cheese fillin$% If these are made ver small and daint , the ma be served with salad in a li$ht meal% The addition of "ic!les, olives, and "imiento, which are included in the accom"an in$ reci"e, ma!es the fillin$ more attractive than the usual "lain cheese b "roducin$ in it a variet of tastes% The also add bul!, which is lac!in$ in both the white bread and the cheese% If desired, $raham or whole#wheat bread ma be used in "lace of white bread% C5EE-E -A04WIC5E9-ufficient to -erve -i*: (H= lb% cheese

) medium#si,ed "ic!les (H) "imiento &eat from (H) do,% olives (H= ts"% salt (H= ts"% "a"ri!a 'read Put the cheese, "ic!les, "imiento, and olives throu$h and when cho""ed add the salt and the "a"ri!a% If the moist enou$h to s"read, add salad dressin$ or vine$ar ri$ht consistenc % &i* well and s"read on thinl cut, of bread% L30C5E10 &E03 >A% &an of the dishes for which reci"es are $iven in this -ection, "articularl those includin$ cheese as one of the in$redients, do ver well for the main dish in a li$ht meal, such as luncheon% In order that "ractice ma be had in "re"arin$ a well#balanced luncheon that includes a dish of this !ind, a luncheon menu is here "resented% The cheese souffle, which has been selected as the main dish in this menu, should be made accordin$ to the directions alread $iven% Little difficult will be e*"erienced in ma!in$ the other dishes, as reci"es for them are $iven immediatel after the menu% All the reci"es are intended for si* "ersons, so that if more or fewer are to be served, the reci"es should be chan$ed accordin$l % This menu is "resented with the intention that it be tried b each student and a re"ort of it then "re"ared accordin$ to the "lan outlined and sent with the wor! of the E*amination Juestions% &E03 Cream#of#Corn -ou" Cheese -ouffle -tewed Tomatoes -auted Potatoes 'rown 'read and 'utter 'a!ed A""les 'lac! Tea RECIPECREA&#1F#C1R0 -13P ( Tb% flour ( Tb% butter ( "t% mil! ( c% canned corn ( ts"% salt (HA ts"% "e""er &a!e a white sauce of the flour, butter, and mil!% Force the corn throu$h a colander or sieve and add the "uree to the white sauce% -eason with the salt and "e""er and serve% -A3TE4 P1TAT1E? medium#si,ed coo!ed "otatoes ) Tb% butter a food cho""er, mi*ture is not until it is of the buttered slices

(#(H) ts"% salt (H= ts"% "e""er -lice the boiled "otatoes thin and "ut the slices in a fr in$ "an in which the butter has been melted% Add the salt and "e""er% Allow the "otatoes to coo! until well browned, turnin$ fre/uentl durin$ the coo!in$% -erve hot% -TEWE4 T1&AT1E( Tb% butter ( small onion ? medium#si,ed ri"e tomatoes or ( can of tomatoes ( ts"% salt ) Tb% su$ar (H= ts"% "e""er ( Tb% flour 'rown the butter in a sauce"an, slice the onion into it, and coo! for a few minutes% Add the tomatoes% If fresh tomatoes are to be used, remove the s!ins, cut into "ieces, "ut into the sauce"an with a few tables"oonfuls of water, and coo! until the tomatoes are thorou$hl softened% If canned tomatoes are to be used, merel allow them to come to the boilin$ "oint% Add the salt, su$ar, and "e""er, and, a few minutes before removin$ from the fire, moisten the flour with a tables"oonful of cold water and stir into the tomato% Coo! for a few minutes and serve% 'A2E4 APPLE? medium#si,ed a""les ( lemon <H= c% su$ar (H) c% water Wi"e and core the a""les% Put them into a ba!in$ dish and "lace a slice of lemon on the to" of each% &a!e a siru" of the su$ar and the water, "our this around the a""les, and ba!e slowl until the can be "ierced easil with a for!% -erve hot or cold, with a teas"oonful of ;ell on the to" of each a""le% 'LAC2 TEA ? ts"% blac! tea ? c% boilin$ water -cald out the "ot with freshl boilin$ water, "our in the tea, add the ? cu"fuls of freshl boilin$ water, and allow it to stand on the leaves until the tea is stron$ enou$h to serve% Then either "our the tea off the leaves and !ee" it hot or serve at once% &IL2, '3TTER, A04 C5EE-E 9PART ): EIA&I0ATI10 J3E-TI109(: From what "art of mil! is butter madeK 9): What food substances does butter containK

9<: Tell how to select $ood butter% 9=: After butter is "urchased, what care should be $iven to itK 9>: 9a: 5ow does coo!in$ affect butterK 9b: 5ow can econom e*ercised in the use of butter in coo!in$K 9?: 5ow ma rancid butter be made fit for use in coo!in$K be

9@: E*"lain the advanta$es of butter substitutes% 9A: 6ive the test for distin$uishin$ oleomar$arine and renovated butter from butter% 9B: E*"lain briefl the wa in which cheese is "roduced%

9(C: What food substances are found in cheeseK 9((: Wh can cheese be used to ta!e the "lace of meatK

9(): Tell the advanta$es that cheese has over meat% 9(<: E*"lain how to ma!e cotta$e cheese from sour mil!% 9(=: Wh aloneK should cheese be mi*ed with other foods instead of bein$ served

9(>: E*"lain the effect of coo!in$ on cheese% REP1RT 10 &E03 After tr in$ out the luncheon menu $iven in the te*t, send with our answers to the E*amination Juestions a re"ort of our success% In ma!in$ out our re"ort, sim"l write the name of the food and describe its condition b means of the terms s"ecified in the followin$ listG Cream#of#Corn -ou"G too thic!K too thinK lum" K well seasonedK mil! curdledK Cheese -ouffleG li$htK heav K ba!ed sufficientl K shrun!enK underdoneK 5ash#'rowned PotatoesG too brownK not brown enou$hK well seasonedK too much fatK too little fatK -tewed TomatoesG sufficientl coo!edK well seasonedK too sourK

'a!ed A""lesG well doneK not well doneK too brownK too dr K too moistK sufficient su$arK 'lac! TeaG too wea!K too stron$K hotK taste of tanninK 8 8 8 8 8

E668 8 8 8 8

.AL3E 1F E66- A- F114

4E-CRIPTI10 1F E66- A04 PLACE I0 T5E 4IET (% E$$s are of $reat im"ortance in the diet, and to a""reciate this fact full the true nature of this food must be understood% For domestic use, the e$$s of $uinea hens, tur!e s, duc!s, and $eese occasionall find favor, but as e$$s laid b hens are the !ind that is commonl used, it is to such e$$s that this -ection is devoted% A hen's e$$ ma reall be considered as an undevelo"ed chic!en, because it contains all the elements re/uired to build the bod of the chic! and "rovide it with the ener$ it needs to "ic! its wa into the world% When it emer$es from the shell, it is full develo"ed, and in a short time it be$ins an inde"endent e*istence, see!in$ and findin$ its own food% The fact that e$$s store so much nutritive material e*"lains to some e*tent wh the are a valuable source of food for man and wh the are used so e*tensivel % 5owever, as in the case of mil!, the elements that e$$s contain are not in ;ust the ri$ht "ro"ortion for the sole nourishment of a human bein$, so the must $enerall be used in combination with other foods% )% &ost "ersons are familiar with the a""earance of e$$s, but in order that satisfactor results ma be obtained in their selection, care, and coo!in$, it will be necessar to loo! into the details of their com"osition% As is well !nown, an e$$ consists of a "orous shell lined with a fine, but tou$h, membrane that encloses the white and the ol! and serves to "rotect them% The ol! is divided from the white b a delicate membrane, which "ermits it to be se"arated from the white when an e$$ is carefull bro!en% This membrane e*tends to each end of the shell in the form of a small cord, and it is so fastened to the shell as to hold the ol! evenl sus"ended% The "orous nature of an e$$ shell is re/uired to $ive air to the develo"in$ chic!, but it is this characteristic that "ermits e$$s to s"oil as the $row old and are e*"osed to air, for throu$h these minute "ores, or o"enin$s, the water in the e$$ eva"orates and air and bacteria enter% 1f course, as the water eva"orates and is re"laced b air, the e$$ becomes li$hter% 'ecause of this fact, the freshness of e$$s can be determined b "lacin$ them in water% When the are fresh, the will sin! in cold water, but as the decom"ose the become li$hter and will float% -ince it is !nown that the s"oilin$ of e$$s is due to the entrance of air throu$h the "orous shell, it ma be inferred that their deca ma be "revented either b "rotectin$ the shell so that air cannot enter or b !ee"in$ the e$$s at so low a tem"erature that bacteria cannot $row% Althou$h stored e$$s alwa s deteriorate more or less, both of these methods of "reservation have "roved ver satisfactor , the former bein$ used lar$el in the home and the latter findin$ its solution in cold stora$e% A !nowled$e of how e$$s can be "reserved, however, is of $reat value, for if there were no means of "reservation and eventual mar!etin$, the "rice of e$$s would at times rise to actual "rohibitive limits% <% That e$$s as an article of food are $rowin$ in im"ortance is indicated b the fact that their "roduction has come to be a lar$e and widel distributed industr % 1win$ to the "rivate consum"tion and sale of e$$s, an accurate statement of the number of e$$s "roduced is difficult to $ive% -till, in a re"ort, the 3nited -tates 'ureau of A$riculture estimated the value of the earl e$$ "roduction at somethin$ more than three million dollars, with an allowance of about )(C e$$s, or (@#(H) do,en, "er ca"ita each ear, or = e$$s a wee! for each "erson% These fi$ures, however, are onl su$$estive of the "roduction, use, and value of e$$s, for as the "o"ulation increases so

does the use of e$$s% In fact, the are "rovin$ to be almost indis"ensable to the coo!, the ba!er, the manufacturers of certain foods, and man others% =% With the increase in the demand for e$$s has come a corres"ondin$ stead advance in the mone value of this "roduct and, conse/uentl , an increase in its "rice% The housewife who would "ractice econom in coo!er can readil see, therefore, that with reference to the number of e$$s re/uired and the wa s in which the are used, she must choose carefull the reci"es and methods she em"lo s% If the e$$s are alwa s considered a "art of a meal, their use is seldom an e*trava$ance, even at such hi$h "rices as the sometimes attain% 1n the other hand, if a dessert that re/uires the use of man e$$s is added to a meal that is itself sufficient in food value, it is not unreasonable to re$ard such use of e$$s as an e*trava$ance% A "oint that should be ta!en into consideration in the use of e$$s in the diet, es"eciall when their "rice seems ver hi$h, is that there is no waste matter in them, unless the shell is re$arded as waste% Therefore, the are often more economical than other foods that can be bou$ht for less mone % It must not be understood, however, that e$$s are used onl as an article of diet% The are also a ver im"ortant food in$redient, bein$ em"lo ed in the "re"aration of man !inds of dishes% For instance, the are often used to thic!en custards, sauces, etc%+ to clarif sou"s and ;ellies+ to li$hten ca!es, "uddin$s, hot breads, and other ba!ed mi*tures+ to form the basis for salad dressin$s+ and to combine or hold to$ether man varieties of food% 03TRITI.E .AL3E 1F E66>% Li!e mil!, e$$s are often s"o!en of as a "erfect food% -till, as has been "ointed out, the are not a "erfect food for man, but the are of es"ecial nutritive value and should be used freel in the diet ;ust as lon$ as their cost neither limits nor "rohibits their use% An idea of how the com"are with other nutritious foods can be obtained from Fi$% (, which shows that ei$ht e$$s are e/ual in food value to ( /uart of mil! or ( "ound and > ounces of beefstea!% A better understandin$ of their food value, however, can be $ained from a stud of their com"osition% ?% -ince an e$$ is an undevelo"ed chic! that re/uires onl the addition of warmth to develo" it into a livin$, movin$ creature made of muscles, bones, and blood, it is evident that this food contains considerable tissue#buildin$ and ener$ #"roducin$ material% The e*act "ro"ortion of this material, as well as the other substances found in e$$s, is $iven in the food chart shown in Essentials of Coo!er , Part (% The chart relatin$ to the com"osition of e$$s "oints out that the edible "ortion of the whole e$$ consists of @<%@ "er cent% of water, (=%A "er cent% of "rotein, (C%> "er cent% of fat, and about ( "er cent% of ash, or mineral matter% The "rotein, which is chiefl in the form of albumen, and the fat are the most di$estible of these elements, while the mineral constituents are as valuable for the $rowin$ child as for the chic!% When the total wei$ht of an e$$ is ta!en into consideration, the shell constitutes about (( "er cent%, the ol! <) "er cent%, and the white >@ "er cent% The com"osition of the ol! and the white differs somewhat, the ol! havin$ the $reater food value, a fact that is also clearl indicated in the chart% The white contains a lar$er "ro"ortion of water than the ol!, but the ol! contains the most of the fat and more "rotein and mineral matter, or ash, than the white% In addition, the

chart shows that the number of calories to the "ound of whole e$$ is @CC, of e$$ ol! is (,?CA, and of e$$ white is )?>% @% PR1TEI0 I0 E66-%##The nature of the food substances in e$$s is of nearl as $reat im"ortance as their amount, for the not onl determine the value of this food in the bod , but influence its coo!in$% That "rotein is "resent in both the ol! and the white is a""arent from the fact that the coa$ulate when heat is a""lied% 'ecause e$$s are hi$h in "rotein, containin$ (=%A "er cent% of this substance, the ma be re$arded as e/uivalent to a meat dish, and it is onl when the are e*tremel hi$h in "rice that the cannot be fre/uentl substituted for meat to advanta$e% The are often used to ta!e the "lace of mil!, too, for e$$s and mil! are more ali!e in nutritive value than an other two "rotein foods+ but, of the two, mil! ields the chea"er form of "rotein% Li!e meat and mil!, e$$s are rich in all those food materials which enter into the construction of bone, muscle, and blood% A% FAT I0 E66-%##A stud of the food chart "reviousl mentioned will show that e$$s contain "ro"ortionatel almost as much fat as "rotein and that nearl all this fat is found in the ol!% -ince fat "roduces more heat or ener$ , wei$ht for wei$ht, than an other food substance, and since e$$s contain neither starch nor su$ar, it is evident that the fat of this food is the main source of the ener$ #"roducin$ material% Fat in e$$s occurs in the form of an emulsion, or tin "articles, and, li!e the fat of mil!, is ver readil di$ested% It is for this reason that both of these foods are "articularl well ada"ted to the diet of both children and adults% The "resence of /uantities of "rotein and fat and the absence of carboh drate in e$$s indicate that the "ro"er thin$ to combine with this food, in order to have a well#balanced meal when e$$s are eaten, is carboh drate in some form% B% &I0ERAL- I0 E66-%##E$$s are es"eciall valuable for the mineral salts the contain, chief amon$ which are lime, "hos"horus, sul"hur, iron, "otassium, and sodium% For this reason, the addition of e$$s to an !ind of diet su""lies a lar$e amount of the minerals that are needed for bone, blood, and tissue buildin$% A favorable "oint concernin$ the minerals found in e$$s is that the are not affected to an e*tent b coo!in$% Therefore, in the "re"aration of an dish, if e$$s are added to other foods, that dish will contain an additional amount of mineral salts, "lus the nutritive value of the e$$s% (C% 4I6E-TI'ILITD 1F E66-%##In connection with the discussion of the food substances of which e$$s are com"osed, it will be well to note how these affect the di$estibilit of this food% 'ut ;ust what is meant b this characteristic with reference to e$$s must first be understood% In some foods, di$estibilit ma mean the len$th of time re/uired for them to di$est+ in others, the com"leteness of the di$estion+ and in still others, the ease and comfort with which the "rocess of di$estion "roceeds% In the case of e$$s, di$estibilit refers to the /uantit of this food that is absorbed, that is, actuall dissolved and "ermitted to enter the blood stream% The nutritive value of e$$s is not so hi$h as would naturall be su""osed, for, althou$h the "rotein, fat, and mineral salts of an e$$ ma!e u" about one#fourth of its contents, one e$$ e/uals in nutritive value onl (H) cu"ful of mil!, a small "otato, or a medium#si,ed a""le% 5owever, when the "ro"ortion of the nutritive material that the bod retains from this food, or its di$estibilit , is considered, e$$s ran! e*tremel hi$h, it havin$ been determined b e*"eriments that B@ "er cent% of the "rotein and B> "er cent% of the fat are assimilated% A "oint worth of note in this connection, thou$h, is that e$$s contain no cellulose, such as that found in $rains, ve$etables, and fruits% Therefore, in order to add the much#needed bul!

to the diet, foods that do contain cellulose should be served with e$$s% ((% Whether or not the coo!in$ of e$$s has an effect on their di$estibilit is a matter that has also been investi$ated% The results of the e*"eriments made indicate that coo!in$ ma!es some difference with the rate of di$estion, but ver little with its thorou$hness% -o far as the ra"idit of di$estion is concerned, there is ver little difference between raw e$$s and sli$htl coo!ed e$$s+ but hard#coo!ed e$$s, althou$h the ma be di$ested as com"letel as soft#coo!ed ones, re/uire lon$er time for the accom"lishment of the "rocess% This is due to the fact that the whites of hard#coo!ed e$$s are so firm in te*ture that, unless the are finel cho""ed or thorou$hl masticated, the di$estive ;uices are not able to act on them /uic!l % As a result, "ortions of them ma esca"e di$estion or remain in the di$estive tract for some time and decom"ose% For this reason, hard#coo!ed e$$s are usuall e*cluded from the diet of children and invalids, and even health adults should be careful to masticate them thorou$hl % -ELECTI10 1F E66()% 1n first thou$ht it would seem as if there is ver little to $uide the housewife in the selection of e$$s, it bein$ e*tremel difficult to tell from their e*ternal a""earance whether or not the are fresh or stale% As a rule, she must trust lar$el to the honest of the "erson from whom she bu s e$$s% -till she need not de"end entirel on the dealer's word, for, at least to a certain e*tent, there are wa s in which she ma ;ud$e the /ualit of e$$s% 'ecause of the $reat value of e$$s as a food and for coo!in$ "ur"oses, it is im"ortant that the housewife ma!e use of all available information on this matter and, in addition, become familiar with the trade "ractices in the e$$ industr % (<% &AR2ETI06 1F E66-%##As is $enerall !nown, hens la a lar$e number of e$$s in the s"rin$ of the ear, but the do not la readil in the cold winter months+ and not alone are the $reatest /uantities of e$$s "roduced in A"ril and &a , but those laid at this time are of the best /ualit % 'ecause of this condition and in order that the demand durin$ the time of scarcit ma be su""lied, it is necessar that a considerable number of e$$s be "reserved when the are com"arativel chea" and abundant% Also, in the "reservin$ of e$$s for future use, it is of the $reatest im"ortance that the be !e"t in the best "ossible condition and manner, so that when the are used, months after the are laid, the ma be as $ood as it is "ossible to have them% The advance made in stora$e and trans"ortation methods in recent ears has done much toward ma!in$ the e$$ su""l uniform all the ear around% 0ot lon$ a$o, because of inade/uate means of stora$e and shi""in$, e$$s were sold onl a short distance from the "lace where the were "roduced% 5owever, with the comin$ of cold stora$e and im"roved methods of shi""in$, e$$s have been chan$ed from a "erishable and more or less seasonable food to a sta"le one% 0ow it is "ossible to collect them in lar$e /uantities, to !ee" them for a considerable time before sellin$ them, and to shi" them lon$ distances% To safe$uard the "ublic, thou$h, authorities have set a time limit for the stora$e of e$$s, the le$al time the ma be !e"t bein$ A months% ' this is meant that e$$s "laced in the warehouse in &a must be released or sold in 4ecember+ whereas, those stored in 7une must be released no later than 7anuar % (=% E$$s that have been !e"t too lon$ in stora$e are characteri,ed b a must odor and flavor, the brea!in$ of the ol! and its mi*in$ with the white, and a water condition of the white% -uch e$$s, of course, cannot

be sold le$all % Those which ma be "laced on the mar!et are $raded accordin$ to their freshness, cleanliness, si,e, crac!s, and color% With the e*ce"tion of their freshness, these "oints can be readil told from the a""earance of the e$$s+ but, in order to determine whether an e$$ is fresh or not, it is $enerall "ut throu$h a "rocess !nown as candlin$, b which the interior condition of the e$$ can be ascertained% In the $radin$ of e$$s, all those of the best si,e, color, and condition are sold under a "articular trade name and brin$ a hi$h or a low "rice, accordin$ to the $radin$% 1thers that are not so "erfect are "ut in another $rade and sell for "rices that var accordin$ to the demand% E$$s, of course, differ in a""earance and in man cases the are sorted in order to satisf the demand% For instance, in some localities, e$$s havin$ a brown shell sell for the hi$hest "rice, while in other "laces, e$$s havin$ a white shell are in the $reatest demand and brin$ the hi$hest "rice% 3nsorted e$$s are not held in much favor and do not brin$ so $ood a "rice as those which are all one color% &an "ersons have an idea that the color of the shell of an e$$ bears some relation to its nutritive value and flavor% 5owever, authorities on foods a$ree that, other thin$s bein$ ali!e, the edible "ortion of white#shelled e$$s has essentiall the same com"osition and nutritive value as that of dar!#shelled e$$s% (>% J3ALITD 1F E66-%##The natural /ualit of e$$s de"ends lar$el on the food of the hens and their conditions of livin$% 'ecause of this fact, the selection, breedin$, and care of fowls have develo"ed into a science, "articularl since the "roduction of e$$s has $rown into an industr % When the /ualit itself is to be determined, all the characteristics of e$$s must be ta!en into consideration+ still there is one "articular "oint on which the /ualit of e$$s de"ends, and that is their freshness% .arious a$encies, however, are constantl at wor! to render this /ualit inferior% Chief amon$ these are the molds and bacteria that "ass throu$h the "orous shells of e$$s that have been im"ro"erl cared for or have become contaminated b bein$ allowed to remain in unclean surroundin$s% -uch bacteria are res"onsible for the un"leasant flavors that are found in bad e$$s% 'ecause of their harmful effect, ever effort should be made to "revent the entrance of the $erms that cause deca , and, as has been stated, the best wa in which to accom"lish this is to "rotect the shell% If it is found that bacteria have entered, the e$$s will become unfit for use /uic!l unless their $rowth is "revented% This ma be done b storin$ the e$$s at a tem"erature that will !ee" the bacteria dormant, or inert% (?% If the e$$s are !e"t under the "ro"er conditions, the will not actuall s"oil for a lon$ time+ but it is seldom that the are not more or less affected b stora$e of an !ind that covers a "eriod of several months% 1ne chan$e that can alwa s be loo!ed for in such e$$s is in the air s"ace at the broad end% When an e$$ is first laid, this air s"ace is small, but since the water contained in the e$$ slowl eva"orates throu$h the "orous shell it increases in si,e as the e$$ $rows staler% For this reason, the freshness of an e$$ can often be determined b the si,e of this air s"ace% In addition, the "ur"oses for which e$$s are used are somewhat affected b their stora$e% A stale e$$, althou$h it ma not be actuall s"oiled to the e*tent that it cannot be used as food, will not "roduce such $ood results in a coo!in$ "rocess as a fresh e$$, es"eciall if it is used for leavenin$% In fact, it is im"ossible to "roduce the desired results with e$$s that have under$one a certain amount of chan$e, even thou$h their odor and their flavor do not indicate that the are s"oiled%

(@% 7346I06 T5E J3ALITD 1F E66- I0 T5E &AR2ET%##While, as has been mentioned, the housewife must de"end considerabl on the dealer's word as to the freshness of the e$$s she "urchases, it will be well for her to be familiar with the trade names of e$$s and their meanin$% The names used differ, of course, in various localities, but all lar$e distributors $rade and name e$$s in much the same wa % In decidin$ on the $rade to which e$$s belon$, a certain number of "oints are $iven for color, si,e, freshness, and a""earance, and the sum total of these "oints determines the $rade, a s"ecial name bein$ $iven for each $rade% For instance, e$$s that can be $raded BC are called e*tra fanc + those which receive a $rade of AC, fanc + those which are $raded @C, strictl fresh+ and those which can be $raded onl ?C, coo!in$ e$$s% When e$$s are "ut on the mar!et under such names, it can be e*"ected that the /ualit will corres"ond to the $rade and the "rice will var with the $rade% Therefore, the trade name and the "rice are two of the "rinci"al wa s in which the /ualit of e$$s in the mar!et ma be ;ud$ed% (A% Another wa of ;ud$in$ the /ualit of e$$s consists in observin$ the condition of the surface of the shell% When e$$s are freshl laid, the shell is covered with a substance, called bloom, that $ives it a feelin$ much li!e that of a thin lime coatin$ de"osited in a "an after water boils% This coatin$ disa""ears $raduall as the e$$ is e*"osed to the air, but as lon$ as it remains, the e$$ ma be considered as fresh and $erm#"roof% While this wa of determinin$ freshness is "robabl the /uic!est, it is "ossible that the /ualit of some e$$s from which the bloom has recentl disa""eared has not been in;ured% (B% When e$$s are selected in the mar!et, certain "oints in their a""earance should also be noted% If e$$s of the best /ualit are desired, medium#si,ed ones that are uniform in si,e and color should be selected% With re$ard to sha"e, the should have a com"arativel lon$ oval shell, one end of which is blunt and the other, a shar" curve% )C% 7346I06 T5E J3ALITD 1F E66- I0 T5E 51&E%##After e$$s have been received in the home, several sim"le tests for determinin$ their freshness can be a""lied in addition to the ones alread mentioned% A rather indefinite test, but one that is sometimes a""lied to determine the freshness of an e$$, is to sha!e it% When the water inside the shell eva"orates, the ol! and white shrin! so much that the can be felt movin$ from side to side when the e$$ is sha!en% The staler the e$$, the more "ronounced does the movement become% This method should be a""lied onl immediatel before the e$$ is to be used, as the thin membrane between the ol! and the white and the s"iral cords that hold u" the ol! are liable to be disturbed b the sha!in$% If the are bro!en, the ol! will settle and finall adhere to the shell in case the e$$ is stored for an len$th of time after that% )(% If nothin$ has been done to "reserve e$$s, the sim"le test for freshness which consists in "lacin$ the e$$s in a $lass containin$ water, will be found effective% A "erfectl fresh e$$ will sin! when it is "ut into the water, but if the e$$ is < wee!s old the broad end will rise sli$htl from the bottom of the $lass% An e$$ that is < months old will sin! into water until onl a sli$ht "ortion of the shell remains e*"osed+ whereas, if the e$$ is older or stale, it will rise in the water until nearl half of it is e*"osed% ))% The test !nown as candlin$, which is usuall a""lied to e$$s before the are "ut on the mar!et, can also be "racticed b the housewife in the home% This method of determinin$ the freshness of e$$s consists in "lacin$ a "iece of cardboard containin$ a hole a little smaller than an

e$$ between the e e and a li$ht, which ma be from a lam", a $as ;et, or an electric li$ht, and holdin$ the e$$ in front of the li$ht% The ra s of li$ht "assin$ throu$h the e$$ show the condition of the e$$, the si,e of its air s"ace, and the $rowth of mold or the s"oilin$ of the e$$ b an ordinar means% When an e$$ is fresh, the ol! will be barel distin$uishable from the white e*ce"t as a sli$htl dar!er area in the center of the e$$, and the entire e$$ will a""ear clear and bri$ht and free from s"ots% In an e$$ that is a little older, candlin$ will reveal a sli$htl dar!er ol!, a cloud white, and a lar$er air s"ace, In a water e$$, or one that is be$innin$ to s"oil, various dar! s"ots and blotches usuall develo"% When an e$$ is rotten, the contents of the shell will loo! dar! in candlin$ and the ol! will a""ear to be mi*ed with the white% )<% If the housewife does not wish to resort to candlin$, she ma determine the condition of an e$$ b brea!in$ it into a saucer and e*aminin$ it carefull % If the e$$ is newl laid, no odor will be detected and the white will be clear, elastic, and rather thic!+ also, where it ;oins the ol! it will be almost solid% The ol! of such an e$$ will have an even ellow color, without li$hter or dar!er s"ots and will stand u" well from the surface of the white% -ometimes a small s"ot of blood ma be detected on the ol! of a "erfectl fresh e$$, but, while this is not "leasant to loo! at, it does not affect the /ualit of the e$$% When an e$$ that is not real fresh is bro!en into a saucer, the ol! will lie flat% In an e$$ that is /uite stale, the membrane surroundin$ the ol! is easil destro ed, so that even when such an e$$ is bro!en carefull the ol! and the white are li!el to run to$ether% 8 8 8 8 8

PRE-ER.ATI10 1F E66CA3-E- A04 PRE.E0TI10 1F 4ETERI1RATI10 )=% As has been im"lied in the discussion $iven thus far, e$$s will deteriorate or s"oil in a com"arativel short time unless somethin$ is done to "reserve them% In view of the e$$s she !ee"s on hand at home, as well as those she bu s, the causes of s"oilin$ and the wa s in which to "revent s"oilin$ are matters with which the housewife should be familiar, "articularl if she would secure for her famil e$$s of the best /ualit at "rices that are not be ond her means% The s"oilin$ of e$$s is due to decom"osition, which is caused b molds or bacteria that result from accidental causes, and, in fertile e$$s, to the $ermination and develo"ment of the chic!, which is a natural "rocess% The loss of /ualit resultin$ from molds and bacteria in the e$$ is brou$ht about b their $rowth and b the formation of chemical com"ounds, which $ive s"oiled e$$s their "eculiar a""earance, taste, and odor% -ome of these molds are not in;urious to health, while others ma $ive rise to more or less serious illness% )>% .arious methods have been devised whereb their ra"id deterioration ma be "revented, and a !nowled$e of these is im"ortant to those who have occasion to "urchase e$$s or to !ee" them over from the season of "lent to the season of scarcit % The method followed to "revent losses due to the develo"ment of the embr o consists in the "roduction of infertile e$$s##that is, e$$s that are non#"roductive% This is a "oint that is as well worth rememberin$ in the home "roduction of e$$s as it is in "rofessional "oultr raisin$% The method em"lo ed to "revent the infection of e$$s b molds and bacteria is to !ee" them clean and dr

from the time the

are laid until the

are finall

used%

)?% While the "reservation of e$$s is carried on to a $reater e*tent at "resent than formerl , the idea is neither new nor ori$inal+ indeed, it has been "racticed for man ears b the "eo"le of some forei$n countries% For instance, in some sections of China, duc! e$$s are "reserved b coverin$ them with a la er of mud, and such e$$s are often !e"t for a ear or more before the are eaten% 5owever, e$$s stored in this wa decom"ose and their odor and flavor disa""ear before the are used, so that the must usuall be hard boiled before the can be eaten% E$$ "reservation such as is "racticed in the 3nited -tates is the o""osite of this and attem"ts to "revent not onl ri"enin$ "rocesses and "ut refactive chan$es but an bacterial or other chan$es that lessen the ori$inal /ualit % It will be well to note, however, that e$$s "reserved for an len$th of time deteriorate to some e*tent and cannot be e*"ected to be e/uall as $ood as fresh e$$s% C1&&ERCIAL PRE-ER.ATI10 1F E66)@% The usual mar!et method of "reservin$ e$$s is b cold stora$e, an industr that has develo"ed to vast "ro"ortions in recent ears% The success of this method de"ends on the fact that $erms causin$ decom"osition will not live in a low tem"erature% While the "lan of storin$ e$$s is res"onsible for their hi$h "rice at certain times, it is also a means of su""l in$ e$$s to man "ersons who would otherwise not be able to obtain them% The $reatest "oint in favor of this "lan, however, is that it ma!es "ossible the mar!etin$ of /uantities of e$$s durin$ the winter season of scarcit at a "rice that, althou$h somewhat hi$h at times, is much more moderate than it would be if it were not "ossible to store e$$s in lar$e /uantities% )A% In order that advanta$e ma be ta!en of favorable climatic conditions, e$$s are commonl "urchased for stora$e as earl in the ear as the are abundant% The are selected with $reat care, onl those which are clean, sound, and fresh bein$ used% These e$$s are "ac!ed in clean cases, and then "laced in warehouses where the are !e"t at a tem"erature ;ust above free,in$, or one that ran$es from <) to =C de$rees Fahrenheit% In such stora$e, "recaution is usuall ta!en to "revent the e$$s from free,in$, for while free,in$ does not necessaril in;ure them for immediate use it brea!s the shell because of the contraction that occurs% While the e$$s are in stora$e, the are also "rotected as far as "ossible from air circulation, as this increases eva"oration and causes the contents of e$$s to shrin!% To "revent the ol!s from settlin$ to one side, and finall adherin$ to the shell, the e$$s are turned fre/uentl % The usual limits of stora$e are from ? to B months, but e$$s are not $enerall allowed to remain in stora$e more than A months% When ta!en out at the end of that time, it will be found that the have deteriorated ver little, and while the cannot com"ete with the better $rades of fresh e$$s, the are as desirable as most of the e$$s that can be "urchased in the earl fall when e$$s are not "lentiful% )B% -ometimes e$$s are removed from the shells, stored for commercial use in containers of about >C "ounds each, and !e"t at the free,in$ "oint until the are to be used% E$$s in this form, which ma be bou$ht with the ol!s and whites either mi*ed or se"arate, find a read mar!et in ba!eries and restaurants, where lar$e /uantities of e$$s are continuall used% -uch e$$s remain $ood for an len$th of time while the are !e"t fro,en, but the must be used immediatel after the are removed from stora$e%

<C% It is not alwa s necessar to !ee" e$$s at a cold tem"erature in order to "reserve them, for a method that has "roved ver satisfactor is to reduce them to the form of "owder b dr in$ them% In this form, the bul! is $reatl reduced, ( "ound of the dr material re"resentin$ <C to =C e$$s, and in order to "re"are them for use in coo!in$ the must be mi*ed with water% P1W4ERE4 E66-, or desiccated e$$s, as the are usuall called, can be !e"t for an indefinite len$th of time without s"ecial care in stora$e, when the are wholesome and carefull handled% Tests that have been made show that e$$s of this !ind $ive fairl $ood results when used in coo!er , but the are used "rinci"all b ba!ers, for the can be obtained more chea"l than fresh e$$s, es"eciall when it is difficult to secure e$$s in other forms% 51&E PRE-ER.ATI10 1F E66<(% The housewife who desires to run her household on an economical basis will not de"end entirel on e$$s that are commerciall stored, but will ta!e advanta$e of one of the man methods b which e$$s ma be successfull !e"t in the home% ' bein$ "rudent in this matter, she will be "re"ared to su""l her famil with this commodit at times when the mar!et "rice is hi$h% As man as twent household methods have been tried out for the "reservin$ of e$$s, but each one is based on the theor that deca is hindered when the shell is covered with some substance that renders it air#ti$ht and "revents eva"oration or the entrance of bacteria and mold% Amon$ the methods that have met with the most success are bur in$ e$$s in oats, bran, or salt+ rubbin$ them with fat+ di""in$ them in melted "araffin+ coverin$ them with varnish or shellac+ and "uttin$ them down in lime water or in a solution of water $lass% 0o matter which of these methods is ado"ted, however, it will be well to note that onl e$$s laid in A"ril, &a , or 7une should be used for stora$e "ur"oses, as these are the best ones laid durin$ the ear+ also, that the e$$s should alwa s be "ac!ed with the small end down, because the ol! will not settle toward the small end so readil as toward the lar$e end or the side% <)% 1f these various wa s of "reservin$ e$$s in the home, "robabl the oldest method is that of "ac!in$ the e$$s in oats, bran, or salt% This method is fairl effective, but the e$$s "reserved b it do not !ee" so lon$ as e$$s "reserved b other methods, nor is their /ualit so $ood% Preservin$ e$$s b com"letel coverin$ the shells with fat, vaseline, "araffin, varnish, or other substance that will e*clude the air but not im"art flavor to the e$$s, "roves a more satisfactor method so far as the e$$s are concerned, but it re/uires more time and handlin$% To assist in their "reservation, e$$s are sometimes immersed in boilin$ water for () to (> seconds% This "rocess, which causes the white to harden sli$htl ;ust inside of the shell, !ee"s the e$$s fairl well, but it is rather difficult to accom"lish, as the least overcoo!in$ renders the e$$ unfit for use as a raw e$$% As a result of man trials, it has been found that "uttin$ e$$s down in the various solutions that are used for this "ur"ose is the most effective wa of "reservin$ them under home conditions, "rovided, of course, the solutions in which the e$$s are immersed do not flavor the e$$s% Therefore, to assist the housewife, detailed directions for usin$ lime water and water $lass for this "ur"ose are here $iven% <<% PRE-ER.ATI10 WIT5 LI&EWATER%##To "re"are limewater for the

"reservation of e$$s, dissolve ( "ound or ( "int of salt and ( /uart of finel sla!ed lime in < $allons of water, stir the solution at fre/uent intervals for a da or two, and then allow the li/uid to settle% Place the e$$s in tall stone croc!s or !e$s with their "ointed ends turned down, fillin$ the rece"tacles to within a few inches of the to"% Pour the clear limewater over the e$$s so arran$ed, allowin$ it to rise an inch or two above the to" la er% Then stand the vessel in a cool "lace where the tem"erature will not e*ceed >C de$rees Fahrenheit% E$$s so treated will !ee" for at least ? or A months% The onl ob;ection to this "lan is that the e$$s "reserved b it sometimes ac/uire a sli$ht lime taste% <=% PRE-ER.ATI10 WIT5 WATER 6LA--%##Puttin$ e$$s down in a solution of water $lass is without doubt the most satisfactor method of storin$ them in the home% -o effective does this method "rove that the housewife who has a convenient and "ro"er stora$e room should not fail to ta!e advanta$e of this wa of la in$ u" a su""l of e$$s% The commercial form of water $lass is usuall a mi*ture of "otassium and sodium silicate, which, besides bein$ chea"er than that which is chemicall "ure, is the !ind that is "referred for the "ur"ose of "reservin$ e$$s% A $ood /ualit of it either in a siru"#li!e solution or in the form of a "owder retails in dru$ or $rocer stores for about (C cents a "ound% To ma!e a solution of the desired stren$th to "reserve e$$s satisfactoril , dissolve ( "art of water $lass in @ "arts of warm water that has first been boiled to drive off bacteria, mold, s"ores, etc% 1ne /uart of water $lass will ma!e sufficient solution to cover about () do,en e$$s% With the solution thorou$hl mi*ed, it is read to "our over the e$$s% In selectin$ e$$s for the "ur"ose of storin$, be careful to choose onl those which are clean, fresh, and "erfectl sound, and, if "ossible, infertile% It is advisable not to wash them before the are "ut into the "reservative, for the will !ee" better if their bloom is not removed% Place the e$$s in rece"tacles in the manner e*"lained for "reservin$ e$$s in limewater, and over them "our the water#$lass solution until the are all covered% If the e$$s so "re"ared are stored in a cool "lace, the will !ee" as lon$ as those "reserved in limewater+ besides, there will be no dan$er of their ac/uirin$ an forei$n flavor% 8 C112I06 1F E66PRELI&I0ARD PREPARATI10 <>% The successful "re"aration of e$$s for their use as a food demands that certain "oints must be observed b the housewife% For instance, she must see that the e$$s she uses are in the ri$ht condition+ that the shells are "ro"erl bro!en for the most convenient removal of the e$$+ that the "arts of the e$$ are se"arated in the ri$ht wa in case the whites and the ol!s are to be used se"aratel + and that the e$$s receive the ri$ht treatment for the "ur"ose for which the are to be used% Attention to all these "oints not onl will insure the most satisfactor results, but will enable the housewife to su""l her famil with food that is e*tremel wholesome and nutritious% <?% E*terior Condition of E$$s%##As has been e*"lained, clean e$$s are the most desirable, but it is not advisable to wash e$$s that are to be !e"t for even a short time, as washin$ them removes the natural coatin$ that hel"s to "revent the entrance of bacteria% 5owever, as it is 8 8 8 8

necessar that the shells be "erfectl clean before the are bro!en or before the e$$s are coo!ed, the e$$s ma be washed or wi"ed with a dam" cloth immediatel before such "rocesses% <@% 'REA2I06 1F E66-%##In coo!er , it is usuall desirable to brea! an e$$ shell so that the ol! will not run into the white+ that is, so that these can be !e"t se"arate% While there are several methods of doin$ this, the housewife should ado"t the one that is most convenient for her% A /uic! method that is often em"lo ed consists in stri!in$ the shell on the ed$e of the "an or the bowl into which the contents are to be "ut% A "referable method, however, is consists in stri!in$ one side of the shell, midwa between the ends, a shar" blow with the ed$e of a !nife% The advanta$e of this method will be evident after a trial or two, for it will be found that the de"th of the cut made b the !nife can be so $au$ed that there will be little dan$er of brea!in$ the ol!% 'esides, fra$ments of the shell are not li!el to fall into the bowl or the "an with the contents of the e$$% <A% -EPARATI06 1F E66-%##Fre/uentl reci"es re/uire that the ol!s and whites of e$$s be beaten se"aratel before bein$ added to the other in$redients% When this is the case, care must be e*ercised in ta!in$ the e$$ from the shell% The method b which this is most easil accom"lished is the shell is first bro!en as nearl as "ossible into halves and then, while the e$$ is "oured from (H) of the shell into the other, the white is dro""ed into a dish and the ol! is retained in the shell% 4urin$ this "rocess, the ol! should remain intact in its delicate membrane, for if it becomes mi*ed with the white the li$htness of the white will be in;ured% To se"arate the ol! from the white is not difficult when e$$s are fresh, but as the become stale the membrane surroundin$ the ol! $rows wea! and brea!s easil % If the ol! brea!s and an of it falls into the white, it must be com"letel removed before the white is beaten% <B% 'EATI06 1F E66-%##-ometimes e$$s are coo!ed in the shell and other times the are used alone ;ust as the are removed from the shell, as in the fr in$ and "oachin$ "rocesses+ however, when the are to be combined with other in$redients, the are usuall beaten% E$$s are beaten for the "ur"ose of mi*in$ the ol! and the white or of incor"oratin$ air to act as a leavenin$ a$ent when the e$$s are heated in the coo!in$ "rocess% .arious utensils, such as a for!, an e$$ whi", or an e$$ beater, ma be em"lo ed for beatin$ e$$s, the one to select de"endin$ on the use to which the e$$s are to be "ut% The rotar , or 4over, e$$ beater, should be used to beat either whole e$$s or the ol!s of e$$s when the are to be used in custards, ma onnaise, ca!es, "uddin$s, etc%, as it will beat them sufficientl li$ht for such "ur"oses% 5owever, for the beatin$ of e$$ whites, use should be made of a for! or of an e$$ whi", because the whites must be lifted instead of stirred for the incor"oration of air, and it is onl with a utensil of this !ind that this can be accom"lished% Then, too, more air can be incor"orated into the whites and the volume of the e$$ thereb increased b means of a for! or an e$$ whi" than b an e$$ beater% An im"ortant "oint to remember in this connection is that e$$s can be beaten more successfull when the are cold and have had a "inch of salt added to them% =C% In the beatin$ of e$$s, it should be remembered that for some "ur"oses, as in ma!in$ some !inds of s"on$e ca!e, the are beaten until nearl froth , as shown in Fi$% (C, when the do not stand u" nor clin$ to the whi"+ whereas, for other "ur"oses, as in ma!in$ merin$ue, the are beaten until the are stiff enou$h to stand u" well and to adhere to the whi"% When e$$ whites are to be beaten stiff, care should be ta!en

not to continue the beatin$ too lon$% If this is done, the will become dr and will brea! u" into small "ieces, a condition that will mean a loss of some of the air that has been incor"orated% It is well also to observe that e$$ whites should alwa s be beaten in the same direction and that the same motion should be continued throu$hout the beatin$, for a chan$e of direction or motion alwa s causes a loss of air% A final "recaution to ta!e is never to allow e$$ whites to stand after the are beaten% If this is done, the leavenin$ "ower of the e$$s is reduced, because the air soon esca"es from beaten e$$s and leaves underneath them a clear li/uid that can never be beaten u"% For instance, e$$s that are to be used for boiled icin$ should not be beaten until the siru" has finished boilin$% 5owever, e$$s that have been se"arated but not beaten ma stand for a cou"le of hours, "rovided the are covered and !e"t in a cool "lace% P1I0T- T1 1'-ER.E I0 C112I06 E66=(% As has been "reviousl stated, the substance in e$$s that re/uires s"ecial care in the coo!in$ "rocess is the "rotein, which occurs in this food in the form of albumen% 'ecause of this, certain "oints concernin$ the treatment that the albumen re/uires should be !e"t in mind% In a raw e$$, the albumen occurs in a semili/uid form, but it coa$ulates at a lower tem"erature than does the ol!, which contains a hi$h "ercenta$e of fat% After coa$ulation, the consistenc of the two "arts is ver different% The white is elastic and more or less tou$h, while the ol!, u"on bein$ thorou$hl coo!ed, becomes "owder , or meal , and brea!s u" into minute "articles% The e$$ white be$ins to coa$ulate at (<= de$rees Fahrenheit, and it becomes white and ;ell li!e at (?C de$rees% 'rin$in$ an e$$ to such a tem"erature "roduces a more desirable result than coo!in$ it at a hi$h tem"erature##boilin$ "oint, for instance##because the albumen, instead of becomin$ tou$h, as it does at a hi$h tem"erature, ac/uires a soft, tender consistenc that e*ists throu$hout the entire e$$% An e$$ coo!ed in this wa is more di$estible and a""eti,in$ than one that is boiled until it becomes hard and tou$h% =)% The low tem"erature at which e$$s will coo! in the shell a""lies also to e$$s when the are combined with other foods% -ometimes, however, a mi*ture in which e$$s are one of the in$redients must be coo!ed at a hi$h tem"erature because the materials mi*ed with them re/uire it% This difficult can be overcome when e$$s are combined with starch foods, such as corn starch, rice, and ta"ioca, that re/uire lon$ coo!in$% In such a case, all the in$redients e*ce"t the e$$s ma be coo!ed the len$th of time the re/uire, after which the e$$s ma be added so that the will coo! ;ust lon$ enou$h to become coa$ulated% Lon$er coo!in$ is liable to s"oil the te*ture% 1ften the starch mi*ture retains sufficient heat to set the e$$s without further coo!in$ after the are added% =<% A ver nutritious wa in which to "re"are e$$s when the are to be used for a dessert is to combine them with mil! to form a custard, which, after bein$ sweetened and flavored, is ba!ed% The "ro"ortion that has been acce"ted as ideal to "roduce a dessert of the ri$ht thic!ness is one e$$ to each cu"ful of mil!+ however, an entire e$$ is not alwa s re/uired, as one ol! is often sufficient to thic!en ( cu"ful of mil!% Care should be ta!en in the coo!in$ of such custards, for if the are coo!ed too lon$ or at too hi$h a tem"erature the will curdle and whe + whereas, a "ro"erl coo!ed custard##that is, one coo!ed slowl at a low tem"erature and for the re/uired len$th of time##will have a smooth, ;ell li!e consistenc % A sli$ht variation in a dish of this !ind is secured b reducin$ the number of e$$s and thic!enin$ it with corn starch or some other starch material% While such a mi*ture is not a

true custard, it ma!es an e*cellent dessert% ==% In the coo!in$ of mi*tures containin$ e$$s, no utensil "roves /uite so satisfactor as the double boiler, which has alread been e*"lained and illustrated% In fact, it is almost im"ossible to coo! an e$$ mi*ture directl over the flame on account of the difficult encountered in "reventin$ the e$$s from curdlin$% The low tem"erature at which coo!in$ is "ossible in the double boiler ma!es it a com"arativel sim"le matter to brin$ a mi*ture to the "ro"er consistenc without the formation of curds% -till, a certain amount of "recaution must be ta!en even with a double boiler% If the de$ree of heat that is reached in this utensil is a""lied too lon$, the result will be no more satisfactor than when mi*tures are e*"osed directl to the heat and coo!ed at a hi$h tem"erature% While ever effort should be made to coo! mi*tures containin$ e$$s, such as custards or ma onnaise, so as to "revent curds from formin$, occasionall the will form in s"ite of all that can be done% 5owever, it is sometimes "ossible to remed the matter b "lacin$ the vessel at once in cold water and beatin$ the mi*ture ra"idl with a 4over e$$ beater until the curds disa""ear% The cold water cools the mi*ture and "revents the formation of more curds, and the beatin$ brea!s u" those which have alread formed, "rovided the are not too hard% =>% In addition to the uses alread mentioned, e$$s have numerous other uses in coo!in$ with which the housewife should be familiar% For instance, sli$htl beaten e$$ is used to a $reat e*tent to ma!e crumbs or meal adhere to the surface of cro/uettes, meat, o sters, etc% that are to be sauted or fried in dee" fat, a coatin$ of this !ind "reventin$ the food from becomin$ soa!ed with $rease% In addition, e$$ is used to stic! flour to$ether for certain !inds of dou$h, such as noodles% Then, a$ain, it is much used to "uff u" mi*tures and "roduce a hollow s"ace in them, as in "o"overs and cream "uffs% While such mi*tures do not re/uire beatin$, s"on$ mi*tures, such as omelets and s"on$e ca!es, do% In these, e$$s are an im"ortant factor, and the must be thorou$hl beaten in order to incor"orate the air in small bubbles and thus "roduce the desired te*ture% -ER.I06 1F E66=?% The manner of servin$ e$$s de"ends, of course, on the wa in which the are coo!ed% 1ne "oint, however, that should never be overloo!ed, so far as e$$s that are to be served hot is concerned, is that the should be served immediatel u"on bein$ "re"ared, so that the will not have an o""ortunit to become cool before bein$ eaten% This a""lies "articularl to an s"on$ mi*ture, such as "uff omelet and souffle, as these dishes shrin! u"on standin$ and become less a""eti,in$ in both a""earance and te*ture% -everal wa s of servin$ soft#coo!ed e$$s are in "ractice, but "robabl the most satisfactor wa is to serve them in e$$ cu"s% In case cu"s are used, the should be heated before bein$ "laced on the table, as the heat that the retain hel"s to !ee" the e$$s warm% The e$$s ma be removed from the shell into the cu" and eaten from the cu", or the unbro!en e$$ ma be "laced "oint downwards in the small end of the cu", a small "iece bro!en from the broad end of the shell, and the e$$ then eaten from the shell throu$h the o"enin$ made in it% If e$$ cu"s are not available, the e$$s ma be removed from the shell and served in small dessert dishes, which also should be heated% &an e$$ dishes are made more attractive and a""eti,in$ b means of a $arnish of some !ind% -mall stri"s or trian$ular "ieces of toast, s"ra s

of "arsle , celer leaves, lettuce, and stri"s of "imiento are ver satisfactor for this "ur"ose% If no other $arnish is desired, ;ust a s"rin!lin$ of "a"ri!a adds a touch of color% =@% In connection with the servin$ of e$$s it will be well to note that the have a tendenc to adhere to china and to discolor silver% Therefore, in the washin$ of china and the cleanin$ of silver that have been used in the servin$ of raw or sli$htl coo!ed e$$s, much care should be e*ercised% 4ishes in which e$$s of this !ind have been served should first be washed in cool water in order to remove all the e$$, and then the should be thorou$hl washed in hot water% If the hot water is a""lied first, the heat will cause the e$$ to coa$ulate and clin$ to the dishes% -ilver that comes in contact with e$$s tarnishes or becomes discolored throu$h the action of the sul"hur that is found in them, ;ust as it does when it is e*"osed to the air% 4ar! s"ots that a""ear on silver from this source ma be removed b means of a $ood silver cleaner% E66 RECIPE=A% To enable the housewife to "re"are man of the dishes alread mentioned, as well as man other e$$ dishes, a number of reci"es are here $iven% These reci"es "ertain to the coo!in$ of e$$s alone in various wa s or to dishes in which e$$s are the leadin$ in$redient% There are, of course, numerous other dishes in which e$$s are re/uired, such as custards, ca!es, ma onnaise, etc%, but these are omitted here, as reci"es for them are included in the lessons that "ertain directl to them% In the first few reci"es, the in$redients are omitted and merel directions $iven, for the e$$s themselves are "racticall the onl thin$ re/uired, es"eciall so far as the coo!in$ is concerned% 5owever, in the ma;orit of cases, the in$redients are listed in the usual manner and e*"licit directions then $iven for carr in$ out the reci"e% =B% -1FT#C112E4, 1R 7ELLIE4, E66-%##E$$s that are coo!ed soft, or ;ellied, ma be used for an meal in which "lain e$$s can be served% When "ro"erl "re"ared, the are both di$estible and attractive, and an "erson who is able to eat e$$s at all can eat them in this form% To "re"are soft#coo!ed, or ;ellied, e$$s, first brin$ to the boilin$ "oint sufficient water to cover well the desired number of e$$s, which is usuall ( "int of water to each e$$% Then dro" the e$$s into the water carefull , remove the "an from the fire, "lace a cover on it, and set it on the bac! of the stove, where the water will not heat further nor cool too ra"idl % Allow the e$$s to remain in the water for > minutes% When e$$s coo!ed in this manner are served, the will be found to be the consistenc of ;ell all the wa throu$h% This method of coo!in$ is "referable to boilin$ them for <, =, or > minutes, because boilin$ coo!s the white ;ust inside the shell ver hard, while the ol! of the e$$ remains li/uid% >C% P1AC5E4 E66-%##E$$s "ro"erl "oached ma!e a ver attractive brea!fast dish, but the "oachin$ should be well done in order to have the dish attractive and di$estible% The food value of a "lain "oached e$$ is, of course, identicall the same as that of a soft#coo!ed, a hard#coo!ed, or a raw e$$% E$$s are usuall "oached in a shallow "an, althou$h e$$ "oachers are to be had% To "oach e$$s in a shallow "an, "our into the "an sufficient water to cover the e$$s that are to be coo!ed, add a teas"oonful of salt or of

vine$ar for each "int of water, and brin$ it to the boilin$ "oint% Remove the "an from the flame or reduce the heat so that the water will cease to boil% 'rea! the e$$s, one at a time, into a saucer and then slide them carefull into the water% 4o not allow the water to boil after the e$$s have been added, as boilin$ tou$hens the e$$ white and in addition causes considerable loss b tearin$ it into shreds% When the e$$s are set, remove them carefull from the water and season them with salt and "e""er% A convenient wa to remove the e$$s is to use a lar$e s"oon that has holes in the bowl for drainin$ off the water% The salt or vine$ar is added to the water before coo!in$ in order to solidif the albumen and !ee" it in a mass% An e$$ "oacher contains a "erforated section of metal ;ust lar$e enou$h to hold an e$$% In "oachin$ e$$s with such a utensil, the "erforated "art is "laced over a "an of boilin$ water+ then the e$$ is carefull slid into it, and allowed to "oach% E$$s "re"ared in this wa are reall coo!ed b steam and are found to be ver satisfactor % >(% P1AC5E4 E66- 10 T1A-T%##E$$s "oached accordin$ to the directions ;ust $iven can be made both a""eti,in$ and attractive b servin$ them on toast, indeed, the addition of toast to a "oached e$$ adds a /uantit of carboh drate, a food "rinci"le in which the e$$ is lac!in$% If the toast is buttered, fat is added, and such a dish, to$ether with fruit, ma!es a ver e*cellent brea!fast% A slice of toast of medium si,e with the usual amount of butter and e$$ will have a food value of about ))> calories% In "re"arin$ "oached e$$s on toast, the usual custom is to butter slices of freshl made toast, moisten them with hot mil! or cream, and "lace on them freshl "oached e$$s% The e$$s are then seasoned with salt and "e""er, and, if desired, a little "iece of butter ma be dro""ed on each one% To add to the attractiveness of such a dish, the toast ma be cut round with a coo!ie cutter or a s/uare "iece ma be cut dia$onall to ma!e two trian$ular "ieces% >)% 5AR4#C112E4 E66-%##E$$s that are coo!ed hard ma be served hot or cold, or the ma be used in numerous wa s, as, for e*am"le, to $arnish a dish to which the addition of "rotein is desirable or to su""l a hi$h#"rotein dish for some li$ht meal% To "re"are hard#coo!ed e$$s, brin$ to the boilin$ "oint sufficient water to cover well the desired number of e$$s, about ( "int of water for each e$$ to be coo!ed usuall bein$ sufficient% Carefull dro" the e$$s into the water and "lace the "an on the bac! of the stove where the water will not boil, but will sta hot% Allow the e$$s to remain in the hot water for => minutes+ then remove them, and if the are desired hot, serve them at once% If the are not to be served hot, "our cold water over them and allow them to cool before removin$ the shells in order to "revent the ol!s from discolorin$% When "re"ared in this wa , e$$s will be found to be tender and at the same time well coo!ed+ whereas, if the are coo!ed at the boilin$ "oint, the are certain to be tou$h and leather and conse/uentl less di$estible% ><% FRIE4 E66-%##Fried e$$s are li!el to be more or less indi$estible, because the hot fat coa$ulates the "rotein and ma!es it ver hard% The addition of fat, however, increases the food value of the e$$s to a certain e*tent% To fr e$$s, melt enou$h butter or other fat in a fr in$ "an to cover its surface well% 'rea! the e$$s one at a time into a saucer and sli" them into the hot fat% -eason with salt and "e""er% Fr until the white has become well solidified on the bottom, and then

either turn them over or "ut a few dro"s of water in the "an and cover it ti$ht with a cover, so that the steam will coo! the to" of the e$$% Fr until the desired de$ree of hardness has been obtained, and then serve% >=% -CRA&'LE4 E66-%##A "leasin$ variet from the usual methods of "re"aration is offered b means of scrambled e$$s, which are not difficult to ma!e% Too lon$ coo!in$, however, should be $uarded a$ainst, for it will cause the "rotein in the e$$s to become too hard and to se"arate from the li/uid and will "roduce water scrambled e$$s% To be most satisfactor , the should be ta!en from the "an ;ust before the have finished coo!in$, for the heat that the hold will com"lete it% E$$s "re"ared in this wa , accordin$ to the accom"an in$ reci"e, ma be served on toast or with ham and bacon% If the are served with meat, a smaller "ortion of meat should be $iven to a "erson than is ordinaril served% -CRA&'LE4 E669-ufficient to -erve -i*: ? e$$s <H= c% mil! (H) ts"% salt (HA ts"% "e""er ) Tb% butter 'eat the e$$s sli$htl , and to them add the mil! and seasonin$s% &elt the butter in a fr in$ "an and, when the butter is hot, "our the e$$ mi*ture into it% As the e$$s be$in to thic!en, stir them u" from the bottom of the "an and continue to stir them until the entire mass has thic!ened sli$htl % 'efore the e$$s are entirel coo!ed, remove them from the "an% 'acon and ham fat ma be used instead of butter, and the are stron$l recommended if the can be secured, for the lend an e*cellent flavor to scrambled e$$s% >>% -CRA&'LE4 E66- WIT5 T1&AT1%##The addition of tomato to scrambled e$$s lends an unusual flavor as well as a little variet to the dish% The same conditions a""l to the coo!in$ of scrambled e$$s with tomato as a""l to "lain scrambled e$$s+ namel , that too lon$ coo!in$ ruins them% The onion included in the reci"e here $iven ma be omitted from the dish if it is not desirable% The fat to be used ma be in the form of butter, althou$h bacon or ham fat ma be substituted to $ive an a$reeable flavor% -CRA&'LE4 E66- WIT5 T1&AT1 9-ufficient to -erve -i*: < Tb% fat ( slice onion ( c% stewed tomatoes (H) ts"% salt (HA ts"% "e""er ? e$$s Put the fat into a fr in$ "an, and when this $rease is hot add the slice of onion and fr it until it is brown% Remove the onion from the fat, and add the stewed tomatoes, salt, and "e""er% Then beat the e$$s sli$htl and add them to the hot tomato% -tir the mi*ture slowl from the bottom of the "an until it is sli$htl thic!ened% Remove from the "an and serve hot%

>?% -CRA&'LE4 E66- 10 T1A-T%##The addition of cheese to e$$s, as in the accom"an in$ reci"e, ma!es a dish that is ver hi$h in "rotein and usuall "leasin$ in flavor% -o as not to overcoo! the e$$s in this dish, the should be coo!ed onl sli$htl in the "an, because the receive additional coo!in$ when the dish is "laced in the oven to melt the cheese% 'rownin$ the cheese sli$htl on to" ma!es a ver attractive dish, es"eciall when $arnished with "arsle % -CRA&'LE4 E66- 10 T1A-T 9-ufficient to -erve -i*: ? e$$s <H= c% mil! (H) ts"% salt (HA ts"% "e""er ) Tb% fat (H) c% $rated cheese ? slices of toast 'eat the e$$s sli$htl , and to them add the mil!, salt, and "e""er% &elt the fat in a fr in$ "an, and when it is hot add the e$$ mi*ture% -tir the mi*ture as it coo!s until it has thic!ened sli$htl + then "our it over the slices of toast "laced in a shallow "an% -"rin!le the $rated cheese over the to", and "lace under a li$hted broiler or in a ver hot oven until the cheese melts% Remove to a "latter $arnish with "arsle , and serve% >@% -CRA&'LE4 E66- WIT5 5A&%##The accom"an in$ reci"e e*cellent wa in which to use u" the little scra"s of cut from the bone when it is im"ossible to cut enou$h "ieces to serve as a cold dish% E$$s "re"ared in this ver tast and will ta!e the "lace of a meat dish for or su""er% -CRA&'LE4 E66- WIT5 5A& 9-ufficient to -erve -i*: ? e$$s ( c% mil! (H) ts"% salt (HA ts"% "e""er ( c% cho""ed coo!ed ham ) Tb% fat 'eat the e$$s sli$htl , and to them add the mil!, salt, "e""er, and ham% &elt the fat in a fr in$ "an and scramble the mi*ture as directed in Art% >= until it is sli$htl thic!ened% Remove from the stove and serve at once% If desired, this dish ma be served on toast% 1ther left#over meat, such as roast beef or "or!, ma be used in "lace of ham, but such meats do not ma!e so tast a dish, the flavor of ham in such a combination bein$ more desirable% >A% PLAI0 1&ELET%##The sim"lest t "e of omelet, which is !nown as "lain omelet, does not differ materiall from scrambled e$$s, e*ce"t that the whole is collected in a mass in an omelet sha"e% 0o difficult will be e*"erienced in ma!in$ such an omelet if the directions in the reci"e here $iven are followed e*"licitl % To ma!e this dish more attractive, some food of a contrastin$ color, such as ;ell or tomatoes, ma be used for $arnishin$% PLAI0 1&ELET 9-ufficient to -erve -i*: affords an ham that ma be nice loo!in$ wa will be found luncheon

? e$$s ? Tb% water (H) ts"% salt (HA ts"% "e""er < Tb% fat 'eat the e$$s, and to them add the water, salt, and "e""er% 5eat the fat in an omelet "an or a small fr in$ "an, and when it is hot add the e$$ mi*ture% When the e$$ on the bottom of the "an has thic!ened, ti" the "an and draw the thic!ened "ortion toward the handle with the end of a !nife, allowin$ the uncoo!ed e$$ to run over the "an, and when that has thic!ened on the bottom, draw it u" as before% Re"eat until all of the e$$ has been coo!ed and an oblon$#sha"ed omelet is formed% Place on a hot "latter or "late, $arnish with "arsle or ;ell , and serve% >B% P3FF 1&ELET%##&an housewives consider it to be a ver difficult thin$ to ma!e a "uff omelet successfull + but such need not be the case if fresh e$$s are used and the usual amount of care is ta!en in its "re"aration% The whites of the e$$s must not be over#beaten, as too much beatin$ will cause the loss of air and will not "ermit the omelet to become sufficientl li$ht% Another "recaution is that the mi*ture should not be overcoo!ed, for the a""lication of heat after it has been sufficientl coo!ed will cause it to shrin!% This is a ver "leasin$ dish and never fails to a""eal to those "ersons who are fond of e$$s% P3FF 1&ELET 9-ufficient to -erve -i*: ) Tb% bread crumbs = Tb% mil! = e$$s (H) ts"% salt (HA ts"% "e""er < Tb% fat -oa! the bread crumbs in the mil!% -e"arate the ol!s and whites of the e$$s% 'eat the e$$ ol!s and add them to the crumbs and mil!% Add the salt and "e""er% 'eat the e$$ whites until stiff and fold them carefull into the ol! mi*ture% 5eat the fat in an omelet "an or a fr in$ "an, and when it is hot "our the mi*ture into it% Coo! over a ver slow fire, bein$ careful not to burn the mi*ture, until a !nife can be sli""ed under and the whole mi*ture raised% ' this time the to" should be /uite "uffed u"% Place the "an in a hot oven, where the omelet should "uff still more, and coo! until it is no lon$er raw% With a !nife, score across throu$h the center on a strai$ht line with the handle% Then carefull fold the omelet double, roll it out on a hot "latter or "late, $arnish with "arsle , and serve at once% If an omelet of this !ind stands for an len$th of time after it is served, it will shrin! and be much less a""eti,in$%

?C% C5EE-E 1&ELET%##If an additional amount of "rotein in the form of casein is desired in an omelet, the accom"an in$ reci"e for cheese omelet should be tried% The addition of cheese ma!es this dish even a better meat substitute than either the "lain or the "uff omelet% Li!ewise, the cheese adds flavor, which ma be increased if desired b the addition of more cheese than the reci"e calls for% Althou$h this reci"e mentions butter, fat other than butter ma be used% C5EE-E 1&ELET

9-ufficient to -erve -i*: (H) c% $rated cheese ) Tb% bread crumbs = Tb% mil! = e$$s (H) ts"% salt (HA ts"% "e""er < Tb% butter &i* the $rated cheese with the bread crumbs, mil!, e$$ ol!s, salt, and "e""er% 'eat the e$$ whites until the are stiff and fold them into the other in$redients% To coo! the omelet, "roceed accordin$ to the directions $iven for ma!in$ "uff omelet in Art% >B% ?(% T1&AT1 1&ELET%##The addition of tomatoes to an omelet ma!es an attractive dish as far as color is concerned, and, at the same time, it $ives variet b im"rovin$ the flavor% -uch an omelet is also less concentrated than a "lain omelet, for the tomatoes "rovide bul! and additional water is added% While in a wa these lower the food value of the dish, the loss is more than made u" b the /ualities that are added% T1&AT1 1&ELET 9-ufficient to -erve -i*: ? e$$s (H) c% mil! (H) ts"% salt (HA ts"% "e""er < Tb% fat ) medium#si,ed ri"e tomatoes 'eat the e$$s, and to them add the mil!, salt, and "e""er% 5eat the fat in a "an lar$e enou$h to ma!e the e$$ mi*ture (H) inch dee" when "oured into it% Coo! slowl until it is well done% Peel and cut the tomatoes into slices (H< inch thic!% Place the sliced tomatoes on (H) of the omelet, s"rin!le them with salt and "e""er, score the omelet throu$h the center, and fold the other half over the tomatoes% Then slide the omelet on a hot "latter, $arnish with lettuce or "arsle , and serve at once% ?)% .ARIETD I0 1&ELET-%##From the reci"es $iven for omelets, it will be noted that this dish ma be made "lain or ma be varied b addin$ in$redients that "rovide flavorin$ or increase the nutritive value% In addition to the su$$estions that have been made in these reci"es, there is an almost endless number of wa s in which omelets ma be varied% For instance, left#over bits of an !ind of meat, such as a roast, a stea!, or cho"s, from the da before or bits of bacon fried for a "revious meal ma be cho""ed fine and utili,ed for this "ur"ose% Cheese cut fine or $rated and mi*ed with the e$$s hel"s to ma!e a delicious omelet% 'read crumbs, crac!er crumbs, rice, riced "otatoes, or left#over cereal ma be used, as well as mushrooms, cho""ed or whole, and o sters raw or "reviousl scallo"ed or fried and then cho""ed% 'its of fish, such as left#over crab or lobster, will do nicel for increasin$ variet % 1ften ;ell , ;am, and fruit or ve$etables are folded inside after the omelet is coo!ed% ?<% -T3FFE4 E66-%##A hi$hl seasoned cold dish that is delicious for "icnics or cold lunches can be made b removin$ the ol!s from hard#coo!ed e$$s, seasonin$ them, and then stuffin$ them into the whites, as is e*"lained in the reci"e here $iven% E$$s so "re"ared also ma!e a desirable hi$h#"rotein dish for summer weather when meat dishes

fail to a""eal to the a""etite% Wafers or tin bread#and#butter sandwiches served with stuffed e$$s ma!e them more attractive% -T3FFE4 E669-ufficient to -erve -i*: ? hard#coo!ed e$$s (H) ts"% salt (HA ts"% "e""er (HA ts"% "a"ri!a (H) ts"% mustard ) Tb% vine$ar Cut the e$$s in half, either len$thwise or crosswise% Remove the ol!s, mash them, add to them the salt, "e""er, "a"ri!a, mustard, and vine$ar, and mi* thorou$hl % Fill the e$$ whites with the ol! mi*ture% The e$$s will be much more a""eti,in$ in a""earance if the ol! is not "ac!ed smoothl bac! into the white but allowed to stand u" rou$hl % The "late on which the e$$s are served should be nicel $arnished with lettuce, "arsle , or celer leaves% ?=% CREA&E4 E66-%##If a dish that will serve well for luncheon or a li$ht su""er is desired, creamed e$$s, will be found ver satisfactor , for the cream sauce that is served on them and the toast on which the e$$s are "laced add carboh drate to an otherwise hi$h#"rotein dish% The e$$s used in this dish must be hard#coo!ed in water, so as not to be indi$estible% Pa"ri!a s"rin!led over the to" and "arsle used as a $arnish add colors that ma!e the dish ver attractive% CREA&E4 E669-ufficient to -erve -i*: (#(H) c% mil! ) Tb% fat ) Tb% flour (H) ts"% salt (HA ts"% "a"ri!a ? hard#coo!ed e$$s ? slices of toast 5eat the mil!% Put the fat in a sauce"an and heat it until it is li$ht brown+ then add the flour, salt, and "a"ri!a to the melted fat and mi* all thorou$hl % Pour in the hot mil! and stir the mi*ture constantl until the sauce has become smooth and thic!% Cut the hard#coo!ed e$$s into halves while the are hot, and "lace two halves with the cut sides down on each "iece of toast% Pour the white sauce over all, s"rin!le with "a"ri!a, and serve% ?>% E$$s a la 6oldenrod%##Closel resemblin$ creamed e$$s in com"osition and food value, but differin$ from them somewhat in a""earance, are e$$s a la $oldenrod, This is, "erha"s, even a more attractive dish if it is nicel made than creamed e$$s, and man "ersons who do not li!e hard# coo!ed e$$s find this dish a$reeable and are able to di$est it% E66- A LA 61L4E0R14 9-ufficient to -erve -i*: ) c% mil! ) Tb% fat ) Tb% flour (H) ts"% salt

(HA ts"% "e""er = hard#coo!ed e$$s ? slices of toast 5eat the mil!% 'rown the fat in a sauce"an, add the flour, salt, and "e""er, and mi* well% Then add the hot mil! and stir until the sauce thic!ens% Cho" the whites of the hard#coo!ed e$$s into small "ieces, and mi* them with the white sauce% Arran$e the toast on a "latter and "our the sauce over it% Put the hard#coo!ed e$$ ol!s throu$h a sieve or a ricer and s"rin!le them on to" of the white sauce% -erve hot% ??% -CALL1PE4 E66-%##A /uantit of carboh drate is added to e$$s when the are scallo"ed, for the white sauce and the crac!er crumbs that are used in this dish su""l this food substance% The cold meat that this dish re/uires and that should be well cho""ed into small "ieces ma be left#over from roasted, stewed, or even broiled meat% As this "rovides an additional amount of "rotein, the dish on the whole serves as an e*cellent substitute for meat with carboh drate added% -CALL1PE4 E669-ufficient to -erve -i*: ) c% mil! ) Tb% fat (H) ts"% salt (HA ts"% "e""er ) Tb% flour ( c% crac!er crumbs = hard#coo!ed e$$s ( c% cho""ed cold meat 5eat the mil!% 'rown the fat in a sauce"an, add the salt, "e""er, and flour, and mi* well% To this add the hot mil!% Coo! until the sauce thic!ens, stirrin$ constantl % 6rease a ba!in$ dish and "lace in it (H< cu"ful of the crac!er crumbs% 1ver the crumbs arran$e two of the e$$s sliced thinl , and on the to" of the e$$s "ut half of the meat% Re"eat b addin$ a la er of (H< cu"ful of the crumbs, the remainin$ e$$s sliced, and the remainder of the meat% Pour the white sauce over all and arran$e the remainin$ (H< cu"ful of crumbs on to"% 'a!e in a moderate oven for (H) hour% -erve hot from the ba!in$ dish% ?@% I04I.I43AL 'A2I06 4I-5E- F1R E66 RECIPE-%##Althou$h the directions $iven in the "recedin$ reci"e for scallo"ed e$$s state that this reci"e is ba!ed in a ba!in$ dish, it is not necessar that one lar$e dish of this !ind be used, for, if desired, individual ba!in$ dishes ma be substituted% In fact, an reci"e for which a lar$e ba!in$ dish would ordinaril be used ma be ba!ed in the small dishes used for a sin$le servin$, and e$$s "re"ared in this wa are es"eciall attractive% -uch dishes are also used for the ba!in$ of custards or the moldin$ of ;ell and blanc man$e% -ince the "rove ver useful and find so much favor, it is advisable for ever housewife to add a few of them to her su""l of utensils and to become familiar with the varieties that can be secured and the "ro"er wa to use them% 4ishes of this !ind ma be "urchased in both chea" and e*"ensive varieties and in "lain or fanc st les, bein$ made of white "orcelain, of $lass, or of the brown ware so much used for lar$e ba!in$ dishes and casseroles and havin$ a white $la,in$ on the inside% ?A% When such dishes are used as a means of addin$ variet to the coo!in$ and servin$ of e$$s, the should be "laced in the oven in a

shallow "an containin$ enou$h hot water to come nearl to the to" of them% The ob;ect of this "lan is to !ee" the tem"erature uniform% As lon$ as the dishes are surrounded b water, the food to be coo!ed will not attain a $reater heat than )() de$rees Fahrenheit, because the surroundin$ water cannot reach a hi$her tem"erature% Food coo!ed in this wa will be found to be ba!ed much more evenl and to be of a better consistenc than food that is sub;ected to the hi$h tem"erature of the oven% &ost of the reci"es that follow, while the can be ba!ed in lar$e ba!in$ dishes if desired and then served from the dish, are desi$ned "articularl to be used in individual ba!in$ dishes% ?B% 'A2E4 E66- I0 CREA&%##A dish that is "articularl desirable for brea!fast, but that ma be served for luncheon, is made b ba!in$ e$$s in cream accordin$ to the accom"an in$ reci"e% 'esides bein$ ver a""eti,in$, this dish is hi$h in food value because of the addition of the cream and fat% Cris" toast served with e$$s "re"ared in this wa is ver deli$htful% 'A2E4 E66- I0 CREA& 9-ufficient to -erve -i*: ? e$$s ( Tb% butter (H) ts"% salt (H= ts"% "e""er <H= c% cream 6rease si* individual ba!in$ dishes and brea! an e$$ into each% Put a small "iece of butter on to" of each e$$ and season with salt and "e""er% Pour over each e$$ two tables"oonfuls of cream% Place the ba!in$ dishes in a shallow "an of hot water and ba!e until the e$$s are as hard as desired% -erve hot% @C% -5IRRE4 E66- WIT5 5A&%##An e*cellent wa in which to utili,e scra"s of ham is to combine them with e$$s to ma!e a dish that ma be served in "lace of meat% This dish, besides bein$ hi$h in food value, is ver tast because of the flavor of the ham and the fact that it is /uite hi$hl seasoned% -5IRRE4 E66- WIT5 5A& 9-ufficient to -erve -i*: (H) ts"% "re"ared mustard (H= ts"% "e""er ( c% cho""ed ham ? e$$s (H= ts"% salt ( Tb% butter 6rease si* individual ba!in$ dishes% &i* the mustard and "e""er with the ham, and then divide this mi*ture as evenl as "ossible into the ba!in$ dishes% 'rea! an e$$ on to" of the ham in each dish, season with salt, and "ut a small "iece of butter on each% Place the dishes in a shallow "an of hot water and ba!e in a moderate oven until the e$$s are well set or hardened% Remove from the oven and serve at once% @(% E66 -13FFLE%##If a delicate dish for children or invalids is desired, e$$ souffle will answer the "ur"ose ver well% This dish is li$ht in character, but it is hi$h in "rotein and to most "ersons is ver deli$htful% It is more attractive if ba!ed in individual ba!in$ dishes, but it ma be ba!ed in a lar$e ba!in$ dish and served directl

from the dish% To im"rove the flavor of e$$ souffle and ma!e it a more a""eti,in$ dish, tomato sauce is often served with it% E66 -13FFLE 9-ufficient to -erve Ei$ht: ( c% mil! ) Tb% fat ) Tb% flour (H) ts"% salt ( Tb% cho""ed "arsle = e$$s 5eat the mil!% 'rown the fat in a sauce"an, add to it the flour, salt, and "arsle , and mi* well% Pour in the hot mil!, stir constantl until the sauce thic!ens, and then remove from the fire% -e"arate the e$$s and add the well#beaten ol!s to the sauce, stirrin$ ra"idl so that the e$$ will not curd% 'eat the whites stiff and fold them carefull into the sauce% Turn into well#$reased individual ba!in$ dishes until the are about two#thirds full, "lace in a shallow "an of hot water, and ba!e until firm when touched with the fin$er% -erve at once in the dishes in which the are ba!ed, because the shrin! when the are allowed to cool% @)% The tomato sauce that is often served with e$$ souffle is made as followsG T1&AT1 -A3CE ( (H) c% strained stewed tomatoes ) Tb% fat (H) ts"% salt (HA ts"% "e""er ) Tb% flour Force enou$h stewed tomatoes throu$h a sieve to ma!e ( (H) cu"fuls of strained tomato% 5eat the strained tomato and to it add the fat, salt, and "e""er% &oisten the flour with a little cold water and add it to the hot tomato% Coo! for > minutes% -erve over the souffle% @<% Al"ine E$$s%##It is rather unusual to combine cream or cotta$e cheese with e$$s, so that when this is done, as in the accom"an in$ reci"e, a dish that is out of the ordinar is the result% If not a sufficient amount of cotta$e cheese is in su""l to serve for a meal, it ma ver well be used for this dish% 1therwise, cream cheese serves nicel % ALPI0E E669-ufficient to -erve -i*: ) (C#cent "!$s% cream cheese or ( c% cotta$e cheese ) Tb% finel cho""ed "arsle (HA ts"% "a"ri!a ? e$$s ( Tb% butter ( (H) ts"% salt 6rease si* individual ba!in$ dishes% 'rea! u" the cheese with a for! and s"rin!le a la er on the bottom of each dish% 'rea! an e$$ in each dish over the cheese% -eason with salt% -"rin!le a la er of cheese on to" of the e$$, and over that "ut cho""ed "arsle , "a"ri!a, and a small "iece

of butter% Place the ba!in$ dishes in a shallow "an of hot water and ba!e in a moderate oven until the e$$s are set% Remove from the oven and serve at once% @=% Cli""ed E$$s%##The chief value of cli""ed e$$s is their a""earance, which,, is ver attractive% This dish adds much to the brea!fast tra of an invalid or will tem"t the a""etite of a child who does not feel li!e eatin$% 'ut in addition to bein$ attractive, this dish is hi$h in food value, for in this res"ect it is e*actl e/uivalent to a "oached e$$ on toast or a "lain e$$ served with a "iece of toast to which is added a small amount of butter% CLIPPE4 E669-ufficient to -erve -i*: ? "ieces toast < Tb% butter ? e$$s (H) ts"% salt (HA ts"% "e""er 'utter the toast with some of the butter% -e"arate the whites and ol!s of the e$$s without brea!in$ the ol!s% 'eat the whites stiff, and "ut a mound of the beaten white on to" of each "iece of buttered toast% &a!e a hole in the center of the mound of e$$ white and dro" the unbro!en ol! into it% -eason each with salt and "e""er and bits of the remainin$ butter% Place in a hot oven and ba!e until the ol! is set and the white sli$htl browned% -erve hot% @>% LEFT#1.ER E66-%##It is not a difficult matter to utili,e e$$s in an form in which the ma be left over, for the combine readil with man other foods% For instance, left#over hard#coo!ed e$$s ma be sliced or cho""ed and used to $arnish dishes of ve$etables, meat, fish, or salads% E$$s coo!ed in this wa ma also be stuffed accordin$ to the reci"e $iven in Art% ?<, or the ma be crushed and mi*ed with seasonin$ for sandwiches% If an soft#coo!ed e$$s remain after a meal, the should be hard#coo!ed in order to be used to the best advanta$e% Left#over omelet or scrambled, "oached, or fried e$$s ma be cho""ed and added to sou"s, sauces, or $ravies, or combined with small "ieces of meat or fish and used with crumbs and white sauce to ma!e a scallo"ed dish% Even uncoo!ed e$$s that are ta!en from the shells, but that cannot be used at once, need not be wasted if "ro"er care is $iven to them to "revent the formation of a hard crust over their surface% -uch e$$s should be "ut into a dish that will allow as little of the surface as "ossible to be e*"osed and should be covered with cold water and !e"t in a cool "lace% When the are desired for use, the water should be "oured off carefull so as to "revent the loss of an of the e$$% 'REA2FA-T &E03 @?% -o that a definite idea ma be formed of the student's "ro$ress in coo!er , there is here "resented a brea!fast menu that is to be "re"ared and re"orted on at the same time that the answers to the E*amination Juestions are sent% This menu is "ractical and it ma be easil "re"ared, as all the dishes it contains have alread been considered% &E03 -liced 'ananas Cream of Wheat

6raham &uffins 'utter Puff 1melet Coffee In most homes, brea!fast is a meal that is $athered to$ether with as little thou$ht and "re"aration as "ossible% The reason for this is that the housewife feels that she does not wish to rise earl enou$h in the mornin$ to "re"are an elaborate menu% 'rea!fast, however, should be the most attractive meal in the da , because it is one that $ives to each member of the famil the ri$ht start for the da and sustains him until luncheon time% In most cases, a cu" of coffee and a slice or two of toast do not start one with a cheerful attitude, nor do the contain sufficient food value to nourish the individual "ro"erl % With a little forethou$ht and "lannin$, certain foods ma be "artl "re"ared for brea!fast the da before% If this is done, the time re/uired for the actual "re"aration of the brea!fast need not be $reatl increased% For e*am"le, in the accom"an in$ menu, the cream of wheat ma be coo!ed the evenin$ before, the materials for the $raham muffins measured, and even the "an in which the are to be ba!ed $reased, and the materials for the omelet collected and measured% If all this is done, the "re"aration necessar in the mornin$ will consist merel of slicin$ the bananas, reheatin$ the cream of wheat, "re"arin$ the coffee, ba!in$ the muffins, and ma!in$ the omelet% While the coffee and cream of wheat are heatin$ or coo!in$, the oven will be heatin$, so that when the muffins are mi*ed it will be read to ba!e them+ and while these are ba!in$ the omelet ma be "re"ared% When this is done, all will be read to serve% E66EIA&I0ATI10 J3E-TI109(: 6ive a brief descri"tion of the "h sical structure of an e$$% 9): 9a: Wh are e$$s an im"ortant article of dietK 9b: For what foods ma the be substitutedK 9<: 9a: &ention the food substances that are found in an e$$, and $ive the "ercenta$e of each one% 9b: What food substance is lac!in$ in e$$s, and how ma it be su""liedK 9=: What is the chief food substance inG 9a: an e$$ whiteK 9b: an e$$ ol!K 9>: 4iscuss briefl the di$estibilit of e$$s%

9?: 9a: 1f what value is the $radin$ of e$$sK 9b: What "oints are considered when e$$s are $radedK 9@: 9a: What conditions affect the /ualit of e$$sK 9?: &ention the a$encies that render the /ualit of e$$s inferior and e*"lain how the wor!% 9A: 5ow can the /ualit 9b: in the homeK of e$$s be determinedG 9a: in the mar!etK

9B: 9a: What is the common commercial means of "reservin$ e$$sK 9b: 5ow is it beneficial to the housewifeK 9(C: 9a: &ention the various wa s b which e$$s ma be "reserved in the home% 9b: E*"lain the "reservation of e$$s with water $lass%

9((: When ma

the shells of e$$s be washedK

9(): 9a: What is the "referable method of brea!in$ an e$$K 9b: E*"lain how the ol! and the white of an e$$ ma be se"arated% 9(<: 9a: For what "ur"oses are e$$s beatenK 9b: With what !ind of e$$ beater should e$$ ol!s or whole e$$s be beatenK 9(=: 9a: With what !ind of utensil should e$$ whites be beatenK 9b: Wh should e$$ whites not be allowed to stand after beatin$K 9(>: 9a: What is the effect of heat u"on an e$$K 9b: Wh are e$$s coo!ed in the shell better if the are coo!ed at a tem"erature lower than boilin$ "ointK 9c: Coo! an e$$ b boilin$ it ra"idl for )C minutes% Coo! another e$$ accordin$ to the directions $iven in Art% >)% Remove the shells while the e$$s are warm, com"are the te*ture, and re"ort the differences% 9(?: 9a: When e$$s are used in a mi*ture that is to be coo!ed for a lon$ time, when should the be addedK 9b: What can be substituted for some of the e$$s in a mi*ture that re/uires e$$s for thic!enin$K 9(@: 9a: What "oint should never be overloo!ed in the servin$ of e$$s that are intended to be served hotK 9b: Wh should s"on$ e$$ dishes be served immediatel after coo!in$K 9(A: 9a: 5ow should dishes that have contained e$$s be washedK 9b: Wh is such care necessar K 9(B: 9a: What "recautions should be ta!en in the ma!in$ of a "uff omeletK 9b: &ention some of the thin$s that ma be used to $ive variet to omelets% 9)C: 9a: What are the advanta$es of individual ba!in$ dishesK 9b: -tate how these should be "ut in the oven and e*"lain the ob;ect of this "lan% REP1RT 10 &E03 After tr in$ out the menu $iven in the te*t, send with our answers to the E*amination Juestions a written re"ort of our success in ma!in$ it% 1n our re"ort sim"l write the name of the food and describe its condition b means of the terms s"ecified in the followin$ listG Cream of WheatG thinK thic!K "ro"erl seasonedK smoothK lum" K

6raham &uffinsG li$htK heav K te*ture coarseK te*ture fineK even brown color on crustK well flavoredK Puff 1meletG li$htK heav K underdoneK overdoneK even brown on bottomK tou$hK tenderK "ro"erl seasonedK 8 8 8 8 8

.E6ETA'LE- 9PART (: 8 8 8 8 8

I&P1RTA0CE 1F .E6ETA'LE- A- F114 .ARIETD I0 .E6ETA'LE(% As understood in coo!er , .E6ETA'LE- refer to "lants or "arts of "lants that are used as food% .e$etables ma consist of the entire "lant, as, for e*am"le, the beet+ the stem, as as"ara$us and celer + the root, as carrot and turni"+ the under$round stem, or tuber, as the white "otato and onion+ the folia$e, as cabba$e and s"inach+ the flower of the "lant, as cauliflower+ the "ods, which hold the seeds of the "lant or the seeds themselves, as "eas and beans+ or that which in realit is fruit, althou$h for table use alwa s considered a ve$etable, as the tomato and e$$"lant% )% 'ecause of this lar$e assortment, ve$etables afford the $reatest "ossible variet in flavor, a""earance, te*ture, /ualit , and food value% The therefore assume a "lace of ver $reat im"ortance in the diet of individuals and in the "lans of the housewife who has all the meals to "re"are for her famil % In fact, there is scarcel a meal, e*ce"t brea!fast, at which ve$etables are not served% For dinner, the form a "art or all of each course in the meal, e*ce"t, "erha"s, the dessert, and occasionall the ma be used for this% Althou$h two or more ve$etables are nearl alwa s served in even a sim"le meal, the use of ve$etables in most households is limited to those few varieties which are es"eciall "referred b the famil % As a rule, there are a number of other ve$etables that would be ver acce"table if "re"ared in certain a""eti,in$ wa s% An effort should therefore be made to include all such ve$etables in the dietar , for the ma be used to decided advanta$e and at the same time the afford variet in the meals% The constant demand for variet in this food ma!es acce"table new reci"es for the "re"aration of the ve$etables alread !nown and information for the use of the unfamiliar !inds% <% 6reat variet also e*ists in the flavor of ve$etables, which the derive from their volatile oils+ that is, the oils that eva"orate ra"idl on e*"osure to the air% In some cases, the flavor is disa$reeabl stron$ and must be dissi"ated, or driven awa , in order to ma!e the ve$etables a$reeable to the taste and to "revent them from disa$reein$ with those who eat them% In others, the flavor is ver mild, so that unless the ve$etables are "ro"erl "re"ared the flavor ma be almost lost% When the "rinci"les relatin$ to the coo!in$ of ve$etables are thorou$hl understood, little difficult will be e*"erienced in "re"arin$ them so that the flavor is dissi"ated or retained as the case ma re/uire% =% The food value of ve$etables varies as much as do their form and flavor, some of them havin$ almost no food value, others havin$ a $reat deal, and the remainder var in$ between these two e*tremes% The housewife who wishes to "rovide economicall for her famil and at the same time $ive them food that is best suited to their needs, should learn as much of the com"osition and food value of the various !inds of ve$etables as "ossible% If, besides ac/uirin$ this !nowled$e, she learns a variet of wa s in which to "re"are each !ind, she will find that it is "ossible to substitute ve$etable dishes for the more e*"ensive foods% For instance, it is often "ossible to substitute a ve$etable dish for a meat dish several times a wee!, but the com"osition of the ve$etable dish must be such that it will reall ta!e the "lace of the meat dish% >% That it is "ossible for adults to live on ve$etables alone has been "roved b ve$etarians+ that is, "ersons who e*clude meat from the diet%

The have shown that all the elements necessar to build and maintain the human bod are contained in ve$etables, fruits, and cereals, and also that these elements are in such /uantit that it is not necessar to su""l them in an other wa % Even if it is not desired to use such foods e*clusivel , as much use should be made of them as "ossible, for the avera$e a lower cost than the hi$h#"rotein foods, such as e$$s, meat, and mil!% The use of ve$etables, however, need not be restricted to adults, for when "ro"erl "re"ared the ma be included to advanta$e in the diet of ver oun$ children% In fact, children should be trained to eat ve$etables of all !inds, for such trainin$ not onl will enable each one to $row u" with a correct a""reciation for all edible thin$s, but will ma!e the "re"aration of meals easier for the housewife% ?% .e$etables should receive $reat care in their "re"aration, whether the method involved is sim"le or com"licated% An of the methods of coo!er that call for the a""lication of heat ma be a""lied to them, and in man cases the are served without coo!in$, merel dressin$ or seasonin$ bein$ added% 6ood ve$etables ma be ruined b im"ro"er "re"aration, while those which are in e*cellent condition ma be im"roved b the a""lication of the correct methods in their "re"aration% .e$etables that are ine*"ensive but hi$hl nutritious should be used when it is necessar to "ractice econom , because, when the are "ro"erl "re"ared, the form a valuable addition to a meal% @% All varieties of ve$etables are $rown almost universall % This fact, to$ether with the facts that the mature at different times durin$ the season, accordin$ to the climate in which the are $rown, and that most varieties can be convenientl shi""ed, ma!es the season in which certain fresh ve$etables can be obtained much lon$er than it formerl was% For instance, ver earl in the season, lon$ before it is "ossible to have beans, "eas, and other ve$etables in the 0orth, the are shi""ed from the e*treme -outh, and as the season advances, the mature farther and farther north% Therefore, the ma be constantl su""lied to the northern mar!ets until the time when the mature in that localit % A% In order not to waste ve$etables and to have them in the best "ossible condition when the are desired for "re"aration, ever housewife should reali,e that the selection and care of ve$etables are also im"ortant matters to consider% The selection must be learned b familiarit with them, as well as "ractice in bu in$, and the housewife must be $uided b the suitabilit of the ve$etables and the mone she has to s"end for them% The care that must be $iven to them is determined b the !inds that are "urchased, some re/uirin$ one !ind of care in stora$e and others entirel different attention% -TR3CT3RE, C1&P1-ITI10, A04 F114 .AL3E B% -TR3CT3RE 1F .E6ETA'LE-%##Althou$h ve$etables var $reatl in com"osition and conse/uentl in food value, the are similar so far as "h sical structure is concerned% In $eneral, the consist of a s!eleton framewor! that is made u" of cellulose% Their di$estible "art is com"osed of tin cells havin$ thin walls that confine the actual food material in the form of a li/uid or semili/uid% As the ve$etables $row old, the cellulose material and the cell walls $raduall tou$hen, with the result that old ve$etables are less easil made tender than oun$ ones and are not so a$reeable to the taste as those which have not $rown hard% The total food value of ve$etables, as well as of cereals, meats, and, in fact, all foods, varies with the /uantit of water and cellulose the contain% Therefore, the ve$etables that contain the least coarse material are the ones that have the hi$hest food value%

(C% The $reen color that characteri,es man ve$etables is due to a substance called chloro"h l% This substance is essential to the normal $rowth of "lants and is "resent in the correct amount in onl those which are "ro"erl e*"osed to the sunli$ht% -ufficient "roof of this is seen in the case of ve$etables that form heads, as, for instance, cabba$e and head lettuce% As is well !nown, the outside leaves are $reen, while the inside ones are "racticall white% -ince it is e*"osure to the li$ht that "roduces the $reen color, a ve$etable or "lant of an !ind can be bleached b merel coverin$ it in order to !ee" out the sunli$ht% This "rocedure also enables the "lants to remain more tender than those which have been allowed to $row in the normal wa and become $reen% For instance, the inside leaves of a head of lettuce are alwa s ver much more tender than the $reen outside leaves% In fact, the center of an !ind of "lant, that is, the leaves and the stem that a""ear last, are more tender, "ossess a li$hter color, and have a more delicate flavor than the older ones% ((% PR1TEI0 I0 .E6ETA'LE-%##Ta!en as a whole, ve$etables are not hi$h in "rotein% -ome of them contain "racticall none of this food substance and others contain a com"arativel lar$e amount, but the avera$e is rather low% .e$etables that are hi$h in water, such as lettuce, celer , tomatoes, and cucumbers, contain so little "rotein that the /uantit is not a""reciable% -uch ve$etables as "otatoes, beets, carrots, etc% contain sli$htl lar$er /uantities% 4ried ve$etables, such as beans, "eas, and lentils, contain com"arativel lar$e amounts of this substance, and for this reason ma be substituted for such hi$h#"rotein foods as meat and fish% ()% The com"osition of ve$etable "rotein is onl sli$htl different from that of animal "rotein% In fact, the e*"eriments of scientists show that animal "rotein ma be readil re"laced b ve$etable "rotein% 1ne of these "roteins is sometimes called ve$etable albumin, but the chief "rotein of ve$etables containin$ the lar$est amount of this substance, namel , beans, "eas, and lentils, is called le$umin, from the term le$umes, the name of this class of ve$etables% It is $enerall a$reed that ve$etable "rotein is not so di$estible as animal "rotein, but this disadvanta$e is offset b the fact that it does not brin$ about so much intestinal trouble as does the "rotein of animal foods and is less li!el to cause disturbances that are usuall attributed to foods hi$h in this substance% .e$etable "rotein is affected b heat in much the same wa as other "rotein% When an of meat should "rotein% As that should the dr ve$etables hi$h in "rotein are served at a meal, be eliminated, or the result will be an oversu""l of this condition is not onl harmful but wasteful, it is one receive "ro"er consideration from the housewife%

(<% FAT I0 .E6ETA'LE-%##As ve$etables as a class are low in "rotein, so are the low in fat% In the case of some ve$etables, the /uantit of fat the contain is so small that it is never considered in discussin$ the food value of these ve$etables, while in others sli$htl lar$er /uantities are to be found% 5owever, on the whole, ve$etables are so nearl lac!in$ in this food substance that it is necessar to su""l fat in their "re"aration and in the servin$ of meals in which the are included% This is done in a variet of wa s, de"endin$ on the nature of the ve$etable% For instance, in order that ba!ed beans ma ta!e the "lace of meat entirel , fat in the form of salt "or! is usuall added when the are "re"ared% The "or!, of course, also su""lies a ver small amount of "rotein, but it is not used with the beans for this "ur"ose% Practicall all coo!ed ve$etables are served with butter or with a sauce that contains fat% 6reen ve$etables that re/uire no coo!in$ but are

served as a salad, are su""lied with fat b the salad dressin$ that is used with them% The fat varies $reatl , de"endin$ on the !ind of dressin$ used% (=% CAR'15D4RATE- I0 .E6ETA'LE-%##When the com"osition of ve$etables is considered chemicall , the most stri!in$ thin$ about them is the carboh drates the contain% It is this that distin$uishes this class of foods from animal foods% The carboh drate of ve$etables is found in both its forms, starch and su$ar% It is in the form of su$ar in man of the ve$etables when the are oun$ or immature, but it turns into starch as the mature% This chan$e can be easil observed in the case of "eas% As is well !nown, oun$ $reen "eas are rather sweet because of the su$ar the contain, while mature or dried "eas have lost their sweetness and are starch % The su$ar that is found in lar$e /uantities in such ve$etables as "eas, carrots, turni"s, etc% is lar$el cane su$ar% The starch that ve$etables contain occurs in tin $ranules, ;ust as it is found in cereals, and is affected b coo!in$ in the same wa % The mature ve$etables in which the starch has develo"ed, althou$h less tender and less sweet than oun$ ones, have a hi$her food value% In fact, the carboh drate that ve$etables contain constitutes a lar$e "ro"ortion of their food value% 1ne of the chief sources of starch amon$ ve$etables is the "otato, in which the starch $rains are lar$e and, if "ro"erl coo!ed, easil di$ested% Irish, or white, "otatoes contain ver little carboh drate in the form of su$ar, but in the sweet "otato much of the carboh drate is su$ar% In either of these two forms##starch and su$ar##ve$etable carboh drate is easil di$ested% (>% &I0ERAL &ATTER, 1R A-5, I0 .E6ETA'LE-%##The mineral matter in ve$etables is found in com"arativel lar$e /uantities, the avera$e amount bein$ sli$htl over ( "er cent% The "resence of this substance is of $reat value, because the mineral salts of both fruits and ve$etables are essential in the diet of adults in order to !ee" their health in a normal condition% The mineral salts of ve$etables render the blood more al!aline instead of more acid, as do those contained in cereals and meat% A lar$e number of ve$etables, "articularl those low in food value, such as $reens, celer , etc%, are ver valuable for their mineral salts% In realit , this substance and the cellulose the contain are the thin$s that recommend the use of these ve$etables in the diet% &inerals of all !inds are found in solution in the water contained in ve$etables, but chief amon$ them are calcium, sodium, iron, "hos"horus, and sul"hur% 6reens and salad ve$etables are "articularl hi$h in iron, the element that assists in !ee"in$ the blood in $ood condition% These minerals are easil lost if the method of coo!er is not "lanned to retain them% (?% CELL3L1-E I0 .E6ETA'LE-%##The s"ecial use of cellulose, as has alread been learned, is to serve as bul! in the food containin$ it% In ve$etables, the cellulose varies $reatl as to /uantit , as well as to te*ture and the amount that can be di$ested% In oun$ ve$etables, it is ver soft and "erha"s di$estible to a certain e*tent, but as the $row older it hardens and the become tou$h% This fact is clearl demonstrated in the case of beets% Those which are "ulled from the $arden in the summer and coo!ed are tender and soft, but those which are allowed to mature in the $round and are then "ut awa for winter are, when coo!ed in the late winter or earl s"rin$, so hard and tou$h that it is almost im"ossible to ma!e them soft% The /uantit of cellulose that ve$etables contain therefore de"ends lar$el on their a$e and condition% Those low in total food value contain, as a rule, lar$er /uantities of it than those hi$h in food value% This is due to the fact that both water and cellulose, which are usuall found to$ether in lar$e

/uantities, hel" to detract from the fuel, or food, value of foods% .er oun$ "ersons or those who are ill sometimes find it im"ossible to ta!e in its ori$inal form a ve$etable that contains a lar$e amount of bul!, or cellulose% In such a case, the ve$etable ma be "ut throu$h a colander or a sieve in order to brea! u" the cellulose and ma!e it easier to di$est% 3nder ordinar conditions, cellulose should not be avoided, but should be included in lar$e /uantities in the diet throu$h the ve$etables that are consumed dail % (@% WATER I0 .E6ETA'LE-%##The ma;orit of ve$etables contain a lar$e /uantit of water% -uch ve$etables as lettuce, cucumbers, tomatoes, etc%, which are low in total food value, contain the most water, the avera$e "ercenta$e bein$ about B>% The dr ve$etables, which are hi$h in food value, avera$e onl about (C "er cent% of water% The water that is found in ve$etables, whether it is much or little, is contained in cell#li!e structures surrounded b cellulose, and it holds in solution the mineral salts and much of the nutriment of the ve$etables% In addition, the water holds in solution to a certain e*tent the material that $ives ve$etables their distinctive flavor% When an of this water is lost in the "re"aration of ve$etables, the substances that it contains are also lost% It is therefore essential that correct methods of "re"aration be chosen for the coo!in$ of this food, so as to "revent the waste of valuable food materials% (A% 4I6E-TI'ILITD 1F .E6ETA'LE-%##The di$estibilit of ve$etables is lar$el an individual matter+ that is, a ve$etable that a$rees with one "erson ma not a$ree with another% The fact that there a""ears to be no a""arent reason for such a condition would lead to the conclusion that it is due to the "eculiarities of the "erson% 'ecause of this, it is not fair to ma!e the $eneral statement that a "articular ve$etable is eas to di$est and another one is hard to di$est% The chief cause for difficult in the di$estion of ve$etables lies in their volatile oils, which $ive them their flavor, but which are irritatin$ to man "ersons% .e$etables havin$ a stron$ flavor, such as radishes, onions, cucumbers, cabba$e, and cauliflower, are the ones that disa$ree most fre/uentl with "ersons who eat them+ but sometimes the wa in which some of them are coo!ed has more to do with this than the ve$etables themselves% .e$etables containin$ considerable cellulose and water do not of themselves $ive trouble in di$estion, because the contain "racticall nothin$ to di$est+ but the are sometimes res"onsible for interferin$ with the di$estion of other foods% .e$etables that are e*tremel hi$h in starch, such as "otatoes, are easil di$ested b most "ersons, "rovided the are "ro"erl coo!ed% For instance, a "lain ba!ed "otato is easil di$ested, but the same "otato sauted in fat is more difficult of di$estion% (B% TA'LE -51WI06 C1&P1-ITI10 A04 F114 .AL3E 1F .E6ETA'LE-%##As ve$etables var considerabl in the amount of the food substances the contain, so do the differ $reatl in their food value% This is clearl shown in Table I, which $ives the "ercenta$e of the food substances of ve$etables, as well as the food value "er "ound, in calories, that these ve$etables contain% The fi$ures in this table are ta!en from Atwater's Table of American Food &aterials, and refer to the edible "ortion of the material% In the case of several ve$etables, no fi$ures are $iven b this authorit , but in the table here "resented the "ercenta$es and the calories for the ve$etables most similar are used% For e*am"le, the fi$ures for lettuce are used for endive, as the com"osition and food

value of this ve$etable are not included and it resembles lettuce ver closel % Constant reference should be made to Table I as "ro$ress is ma!e with the stud of ve$etables and their "re"aration% 0otin$ the difference in the com"osition of the different ve$etables, as well as the variation in their food value, will be not onl interestin$ but instructive% For instance, when the housewife reali,es that lettuce and celer furnish onl A> to BC calories to the "ound, while dried beans and "eas avera$e more than (,@CC calories to the "ound, she will understand better the "lace that these foods occu" in the dietar % TA'LE I C1&P1-ITI10 A04 F114 .AL3E 1F .E6ETA'LEFood .alue Carbo# Ash "er Pound h drate Calories ################################################################ As"ara$us %%%%%%%%%% B=%C (%A %) <%< %@ (C> 'eans 4ried %%%%%%%%%%%% ()%? ))%> (%A >B%? <%> (,@>C Lima %%%%%%%%%%%%% ?A%> @%( %@ ))%C (%@ >@C -helled %%%%%%%%%% >A%B B%= %? )B%( )%C @=C -trin$ %%%%%%%%%%% AB%) )%< %< @%= %A (B> 'eets %%%%%%%%%%%%%% A@%> (%? %( B%@ (%( )(> 'russels s"routs %%% AA%) =%@ (%( =%< (%@ )(> Cabba$e %%%%%%%%%%%% B(%> (%? %< >%? (%C (=> Carrots %%%%%%%%%%%% AA%) (%( %= B%< (%C )(C Cauliflower %%%%%%%% B)%< (%A %> =%@ %@ (=C Celer %%%%%%%%%%%%% B=%> (%( %( <%< (%C A> Corn %%%%%%%%%%%%%%% @>%= <%( (%( (B%@ %@ =@C Cucumbers %%%%%%%%%% B>%= %A %) <%( %> AC E$$"lant %%%%%%%%%%% B)%B (%) %< >%( %> (<C French articho!es %% B)%> %A %) >%C (%> ((C 6reens 4andelion %%%%%%%% A(%= )%= (%C (C%? =%? )A> Endive %%%%%%%%%%% B=%@ (%) %< )%B %B BC -"inach %%%%%%%%%% B)%< )%( %< <%) )%( ((C -wiss chard %%%%%% B)%< )%( %< <%) )%( ((C Lettuce %%%%%%%%%% B=%@ (%) %< )%B %B BC Watercress %%%%%%% B=%@ (%) %< )%B %B BC 7erusalem articho!es @B%> )%? )%C (?%@ (%C <?> 2ohlrabi %%%%%%%%%%% B(%( )%C %( >%> (%< (=> Lentils, dried %%%%% A%= )>%@ (%C >B%) >%@ (,?)C &ushrooms %%%%%%%%%% AA%( <%> %= ?%A (%) )(C 1!ra %%%%%%%%%%%%%%% BC%) (%? %) @%= %? (@> 1nions %%%%%%%%%%%%% A@%? (%? %< B%B %? ))> Parsni"s %%%%%%%%%%% A<%C (%? %> (<%> (%= <CC Peas 4ried %%%%%%%%%%%% B%> )=%? (%C ?)%C )%B (,?>> 6reen %%%%%%%%%%%% @=%? @%C %> (?%B (%C =?> Pe""ers %%%%%%%%%%%% B)%B (%) %< >%( %> (<C Potatoes Irish %%%%%%%%%%%% @A%< )%) %( (A%= (%C <A> -weet %%%%%%%%%%%% ?B%C (%A %@ )@%= (%( >@C Radishes %%%%%%%%%%% B(%A (%< %( >%A (%C (<> -alsif %%%%%%%%%%%% AA%) (%( %= B%< (%C )(C -/uash -ummer %%%%%%%%%%% B>%= %A %) <%( %> AC Winter %%%%%%%%%%% AA%< (%= %> B%C %A )(> Tomatoes %%%%%%%%%%% B=%< %B %= <%B %> (C> .e$etable Water Protein Fat

Turni"s %%%%%%%%%%%% AB%? (%< %) A%( %A (A> ################################################################

P3RC5A-E A04 CARE 1F .E6ETA'LEP3RC5A-E 1F .E6ETA'LE)C% As in the case of other foods, the "urchase of ve$etables in the mar!et re/uires s"ecial !nowled$e and attention in order that the best value ma be obtained for the mone e*"ended% The housewife who has a limited amount of mone to s"end for food does not bu wisel when she "urchases ve$etables out of season or those which must be shi""ed lon$ distances% 1n the other hand, it will be found that ve$etables bou$ht in season as well as those which are "lentiful in the "articular localit in which the are sold, es"eciall if the are "erishable ve$etables, are lowest in "rice and are in the best condition for food% Therefore, whether the income is limited or not, it is wisdom on the "art of the housewife to bu ve$etables that $row in the nei$hborin$ re$ion and to "urchase them when the are in season% )(% A ver im"ortant "oint for the housewife to !ee" in mind re$ardin$ the "urchase of ve$etables is that their "rice is determined not b their value as food, but b their scarcit and the demand for them% Ta!e, for e*am"le, the case of mushrooms% As shown in Table I, this ve$etable is low in food value, containin$ onl )(C calories to the "ound, but, if "urchased, the are alwa s an e*"ensive food% The hi$h "rice as!ed for mushrooms is entirel de"endent on their scarcit % If there is much demand in a certain communit for a food that is not "lentiful in the mar!et, the "rice of that food alwa s $oes u"% As in the case of mushrooms, man e*"ensive foods add "racticall nothin$ in the wa of nourishment, their onl value bein$ in the variet of flavor the su""l % ))% Furthermore, in order to "rovide wisel , the "erson who "urchases ve$etables for the famil should be able to ;ud$e whether she is $ettin$ full value in food for the mone she invests% -he cannot alwa s do this with each "articular ve$etable "urchased, but she can bu in such a wa that what she "urchases will avera$e correctl in this res"ect% The "erishable ve$etables should be bou$ht as fresh as "ossible% 0o difficult will be e*"erienced in determinin$ this, for the will soon wither or rot if the are not fresh, but the "oint is to find out their condition before the are bou$ht% The housewife should be ever on the alert and should e*amine carefull the ve$etables she bu s before the are acce"ted from the $rocer or ta!en from the mar!et% In the case of certain ve$etables, it is "ossible to conceal the fact that the are stale% For instance, the outside leaves of a head of lettuce or endive are sometimes removed and onl the bleached center is offered for sale+ but this alwa s indicates that the outside leaves were either withered or s"oiled or the would not have been ta!en off% )<% &uch of the s"oilin$ of ve$etables can be avoided if "ro"er attention is $iven to them in the mar!et% Food of this !ind should be so dis"la ed that it is not e*"osed to the dirt and dust of the street, nor to flies and other destructive vermin% The "ractice of dis"la in$ ve$etables on a stand in front of a store is $raduall losin$ favor with the housewife who understands the sanitar "recautions that should be ta!en with foods% 1n the other hand, housewives owe it to the merchant

not to handle the foods the are $oin$ to bu , for the handlin$ of them not onl in;ures them so that the will not !ee" well, but renders them unfit to be acce"ted b the ne*t "urchaser% )=% The manner in which ve$etables are sold should also receive consideration% It has been the custom to sell them b measure, but both housewives and merchants have come to reali,e that it is fairer to sell them b wei$ht% E*"erience has shown that a "ound is much more li!el to be alwa s uniform than is a /uart or a "ec!% This is due to the fact that no two dealers are li!el to measure in e*actl the same wa , even thou$h the measures the use are u" to the standard in si,e% Then, too, es"eciall in the case of ve$etables that are of various si,es and sha"es, it is im"ossible to fill a measure "ro"erl because of the sha"e of the ve$etables, and so either the housewife often receives short measure or the merchant $ives more than the measure re/uires% All difficult of this !ind is entirel overcome when ve$etables are wei$hed% CARE 1F .E6ETA'LE)>% PERI-5A'LE .E6ETA'LE-, that is, those which s"oil /uic!l , are usuall bou$ht in small /uantities, and so are used u" /uic!l % 5owever, if the are !e"t on hand for onl a da or so, the re/uire a definite amount of care in order to insure the most satisfactor results in their use% To "revent them from s"oilin$ or witherin$, the should be !e"t in a cool, dam" "lace until the are needed% The most effective and convenient wa in which to accom"lish this is to store them in a refri$erator or other similar device% If ice cannot be obtained, the cellar should be utili,ed% 'efore ve$etables of this !ind are "ut awa after bein$ delivered from the mar!et, the should be loo!ed over carefull , and an that are s"oiled should be discarded in order to "revent others that the mi$ht touch from becomin$ tainted% As little handlin$ as "ossible, however, is advanta$eous, because when such foods become bruised and are then allowed to stand the are li!el to s"oil ver /uic!l % )?% The less "erishable ve$etables, commonl called WI0TER .E6ETA'LEbecause the ma be !e"t throu$h the winter, ma be bou$ht in /uantit , "rovided "ro"er stora$e facilities to "revent them from s"oilin$ are available% Potatoes, in "articular, are usuall "urchased in this wa , for, as a rule, the ma be obtained at a better "rice than when bou$ht in small /uantities, and then, too, the are a ve$etable that most families use nearl ever da % If the are bou$ht in /uantit , the should first be thorou$hl tested, for often a "otato loo!s ver well on the outside while its te*ture and flavor ma not be at all in accordance with its a""earance% 6reat care should also be e*ercised to see that this ve$etable, as well as carrots, turni"s, "arsni"s, etc%, has not been frosted, for frost ruins them as to te*ture and !ee"in$ /ualities% All such ve$etables as these, "rovided the must be stored for an len$th of time, !ee" best in a cold, fairl dr atmos"here% To "revent them from s"routin$, the stora$e room should, if "ossible, be !e"t dar!, but in case the do s"rout, the s"routs should be removed as soon as the are discovered% The best rece"tacles for the stora$e of these winter ve$etables are bins, a convenient t "e of which is shown in Essentials of Coo!er , Part ), and the most satisfactor "lace in which to "ut such bins is a cellar that has a dirt floor rather than a board or a cement floor% CLA--IFICATI10 1F .E6ETA'LE-

)@% 'ecause of their difference in "h sical structure, both as "lants or "arts of "lants, and their variation in chemical com"osition, it is a rather difficult matter to classif ve$etables% The ve$etables that are discussed throu$hout these -ections are therefore not included in an classes, but are arran$ed al"habeticall , a "lan that the housewife will find ver convenient% 5owever, there are a few $eneral classes whose names and characteristics should be !nown b the housewife, for an understandin$ of them will enable her to ma!e a more intelli$ent use of this food% These classes, to$ether with a brief descri"tion of the features that characteri,e them and the names b which the "rinci"al varieties are !nown, are here $iven% )A% -3CC3LE0T .E6ETA'LE- are those which are $enerall eaten for their a""eti,in$ effect and their value as a source of mineral salts and bul!% These ve$etables, which $et their name from the fact that the are ;uic in te*ture, include the $reens, such as s"inach, -wiss chard, dandelion, lettuce, etc%, also celer , as"ara$us, cabba$e, and all other "lants whose $reen leaves and stems are edible% -ucculent ve$etables ma be coo!ed, but the are often used as cold relishes or in the ma!in$ of salads% )B% R11T, T3'ER, and '3L' .E6ETA'LE- form another class% E*am"les of several well#!nown roots are shown in Fi$% (, which from left to ri$ht are salsif , carrots, turni"s, and "arsni"s% The varieties included in this class are closel related as to food value, and on the whole avera$e much hi$her in this characteristic than do the succulent ve$etables% Irish "otatoes and 7erusalem articho!es are e*am"les of tubers+ sweet "otatoes, beets, radishes, etc%, belon$ to the roots+ and onions and all the ve$etables related to the onion, such as $arlic, shallots, and lee!s, are illustrations of bulbs or enlar$ed under$round stems% <C% FR3IT and FL1WER .E6ETA'LE- form a third class% The "resent $reat variet in a""earance, structure, and com"osition% To this class belon$ cucumbers, e$$"lant, winter and summer s/uash, ve$etable marrow, tomatoes, "e""ers, and o!ra, which are in realit fruits but are used as ve$etables% Flower ve$etables include California, or French, articho!es, and cauliflower, all of which are in realit the buds of flowers or "lants and are eaten for food% <(% LE63&E- form a fourth class of ve$etables, and the include all the varieties of beans, "eas, and lentils% When these foods are mature and dried, the have the hi$hest food value of all the ve$etables% Amon$ the beans are Lima beans, !idne beans, nav , or sou", beans, so beans, and man others% The "eas include the various $arden varieties that have been allowed to mature, cow#"eas, and man others, some of which are not suitable for human consum"tion% The lentils occur in numerous varieties, too, but those commonl used are the red, ellow, and blac! ones% To le$umes also belon$ "eanuts, but as the are seldom used as ve$etables in coo!er , no further mention is made of them in this -ection% 8 8 8 8 8

.ARIETIE- 1F .E6ETA'LE- A04 T5EIR PREPARATI10 6E0ERAL &ET514- 1F PREPARATI10 A04 C112I06 <)% PREPARI06 .E6ETA'LE- F1R C112I06%##'efore man ve$etables can be coo!ed, the re/uire a certain amount of "re"aration, such as washin$, soa!in$, "eelin$, cuttin$ u" into suitable si,es, etc% When the must be "eeled, $reat care should be ta!en not to remove too much of the

ve$etable with the s!in% Whenever it is "ossible to do so, ve$etables should be coo!ed in their s!ins, as there is much less waste of edible material if the s!ins are removed after coo!in$% Potatoes that are to be fried, hashed brown, or used for salad and other similar dishes ma be boiled in their s!ins and "eeled afterwards ;ust as convenientl as to be "eeled first and then boiled% Indeed, this "lan is stron$l recommended, for it not onl saves material that is removed in the "eelin$ but also conserves the mineral salts and the soluble food material, much of which is lost in the water durin$ the coo!in$% <<% If it is desired to remove the "eelin$ before coo!in$, it will be found more economical to "ut the ve$etables in water and then scra"e off the s!ins than to cut them off with a !nife% This method is es"eciall satisfactor with new "otatoes and with such ve$etables as carrots, "arsni"s, salsif , and turni"s% The scra"in$ can be accom"lished more easil if the ve$etables are first "lun$ed into boilin$ water for a few minutes and then di""ed into cold water% When entire heads of such ve$etables as cabba$e, cauliflower, 'russels s"routs, etc% are to be coo!ed, the should be soa!ed, head down, for at least (H) hour in salted water made b addin$ ( teas"oon#full of salt to ( /uart of water% This is done in order to remove an bu$s or worms that ma be lod$ed in the head% The correct "ro"ortion of salt is an im"ortant detail of this "rocess, for if salt water that is too stron$ is used, it will !ill the bu$s or worms and the will remain in the head% <=% &ET514- 1F C112I06 APPLIE4 T1 .E6ETA'LE-%##The usual methods of coo!in$ a""lied to ve$etables are boilin$, steamin$, ba!in$, stewin$, fr in$, sautein$, broilin$, and roastin$% Which one of these to select de"ends, of course, on the "articular !ind of ve$etable that is to be coo!ed and the result that is desired, but, if "ossible, an effort should be made to select an economical method% -tarch ve$etables, such as Irish and sweet "otatoes, beans, etc%, develo" a more delicious flavor when the are ba!ed than when the are coo!ed b an other method of "re"aration% -teamin$ is an e*cellent means of "re"arin$ ve$etables that must be coo!ed b moist heat, es"eciall when it is desired that no soluble material be lost, as is often the case in boilin$% Fr in$ and sautein$, when a""lied to ve$etables, usuall "roduce a delicious flavor, but often render the ve$etables decidedl indi$estible% For this reason, ve$etables so "re"ared should seldom if ever be served to children and to "ersons whose di$estion is not $ood% <>% EFFECT 1F C112I06 10 .E6ETA'LE-%##The various wa s in which coo!in$ affects ve$etables should be thorou$hl understood b the housewife% In the first "lace, some methods conserve the food material whereas others waste it% For instance, boilin$ in water, which is "robabl one of the most common wa s of coo!in$ ve$etables, is decidedl advanta$eous in some res"ects, but the water dissolves much of the soluble material, such as mineral salts, su$ar, etc%, found in the ve$etables, so that unless some use is made of this water in the coo!in$ of other foods, considerable waste results% 1n the other hand, steamin$ and ba!in$ "ermit no loss of food material, and so the should be a""lied to ve$etables whenever it is desired to conserve food substances% <?% The flavors of ve$etables are $reatl chan$ed durin$ the "rocess of coo!in$, bein$ increased in some cases and decreased in others% In the case of such stron$l flavored ve$etables as cabba$e, cauliflower, onions, etc%, it is advisable to dissi"ate "art of the flavor% Therefore such ve$etables should be coo!ed in an o"en vessel in order that the flavor ma be decreased b eva"oration% .e$etables mild in flavor, however, are im"roved b bein$ coo!ed in a closed vessel, for all their flavor should be retained% The overcoo!in$ of ve$etables is sometimes

res"onsible for an increase of a disa$reeable flavor% <@% Another feature of ve$etables often chan$ed b coo!in$ is their color% For instance, $reen ve$etables do not, u"on coo!in$, alwa s remain $reen% In man cases, the color ma be im"roved b addin$ a ver small /uantit of soda to the water in which the ve$etables are coo!ed% Attention should also be $iven to the len$th of time ve$etables are sub;ected to heat, for the overboilin$ of some ve$etables is liable to develo" an unattractive color in them% This is "articularl the case with cabba$e, cauliflower, and 'russels s"routs, which develo" not onl a stron$, disa$reeable flavor but also a reddish color when coo!ed too lon$% <A% The a""lication of heat to ve$etables also has a definite effect on them% ' sufficient coo!in$, the cellulose of ve$etables is softened to the e*tent that it is less irritatin$ and much more li!el to be "artl di$ested than that of raw ve$etables% The acids of fruits increase u"on coo!in$, and so the acidit of ve$etables is increased to a certain e*tent% .e$etables that contain starch are rendered di$estible in no other wa than b coo!in$% 1n the other hand, the "rotein material of this food is coa$ulated b the a""lication of heat, ;ust as the white of an e$$ or the tissue of meat is coa$ulated and hardened% 5owever, coo!in$ is the onl means of softenin$ the cellulose that surrounds this material% -till, hi$h#"rotein foods, such as beans, "eas, and lentils, can be much im"roved if the are coo!ed in water that is not ver hard% The lime in hard water has a tendenc to harden them to the e*tent that the re/uire a much lon$er time to coo! than when soft water is used% These ve$etables ma be still further softened b the addition of a small /uantit of soda to the water in which the are coo!ed, but care should be ta!en not to use too much soda, as it will in;ure the flavor% When soda is used, the ve$etable should be "arboiled for (C or (> minutes in the soda water and then drained and coo!ed in fresh water% This method, of course, does not a""l to ve$etables that are coo!ed in soda water to retain their color% <B% -alt is alwa s added in the coo!in$ of ve$etables to season them% In the use of salt, two im"ortant "oints must be borne in mindG first, that it has the effect of hardenin$ the tissues of the ve$etable in much the same manner as it hardens the tissues of meat+ and, secondl , that it hel"s to draw out the flavor of the ve$etables% These two facts determine lar$el the time for addin$ the salt% If an old, tou$h, winter ve$etable is to be "re"ared, it should be coo!ed until nearl soft in water that contains no salt, and the salt should be added ;ust before the coo!in$ is finished% When it is desired to draw out the flavor, as, for instance, when ve$etables are coo!ed for sou" or stews, the salt should be su""lied when the ve$etables are "ut on to coo!% Doun$ tender ve$etables ma be coo!ed in salt water, but as such water e*tracts a certain amount of flavor, an effort should be made to use it in the "re"aration of stews, sauces, and sou"s% -A3CE- F1R .E6ETA'LE=C% .e$etables ma , of course, be served "lain, but the are $reatl im"roved in flavor, nutritive value, and often in a""earance b the addition of a well#seasoned sauce% 0umerous sauces are used for this "ur"ose, the one to select de"endin$ somewhat on the ve$etable, the method of coo!in$ em"lo ed, and the flavor that is desired% Reci"es for the sauces found to be most satisfactor are here $iven% It will be well to "ractice the ma!in$ of these, so as to become familiar with them and thus !now ;ust what sauce is meant when reference is made to a

"articular sauce in the reci"es for ve$etables% The /uantities $iven in the reci"es for sauces will ma!e sufficient sauce to dress the ve$etables re/uired for four to si* "ersons% White sauce, which is "robabl the one that is used oftenest, ma be made in various thic!nesses, as has been e*"lained "reviousl % 5owever, the medium white sauce has been found to be the one most nearl correct for ve$etables and conse/uentl the one most "referred% &E4I3& W5ITE -A3CE ) Tb% butter ) Tb% flour (H) ts"% salt 4ash of "e""er ( c% mil! &elt the butter and add the flour, salt, and "e""er% Pour into this the mil!, which has been "reviousl heated, and coo! to$ether until the flour thic!ens com"letel % Pour over the ve$etable, from which the water has been "reviousl drained, and serve% .E6ETA'LE -A3CE ) Tb% butter ) Tb% flour (H) ts"% salt 4ash of "e""er (H) c% mil! (H) c% water in which ve$etable was coo!ed &elt the butter, add the flour, salt, and "e""er, and "our into this the heated li/uids% Coo! until the mi*ture thic!ens% Pour over the drained ve$etable and serve hot% 4RAW0#'3TTER -A3CE (H= c% butter ) Tb% flour (H) ts"% salt 4ash of "e""er ( c% hot water &elt the butter, add the flour, salt, and "e""er, and "our into this the hot water% 'oil for a few minutes and serve% 51LLA04AI-E -A3CE (H< c% butter ( Tb% flour (H= ts"% salt (H) c% boilin$ water ( e$$ ol! ) Tb% vine$ar or lemon ;uice &elt the butter, add the flour, salt, and water, and coo! until the mi*ture thic!ens% While still hot, "our over the sli$htl beaten e$$ ol!, beatin$ constantl to "revent curdin$% Add the vine$ar or lemon ;uice% -erve with ve$etables that have been boiled in salt water% -13R#CREA& 4RE--I06

) Tb% butter ) Tb% flour (H) ts"% salt 4ash of "e""er <H= c% mil! or sweet cream (H= c% vine$ar &elt the butter and add the flour, salt, and "e""er% Pour into this the heated mil! or cream, and allow the sauce to thic!en% Then add the vine$ar, stirrin$ ra"idl , and serve hot% T1&AT1 -A3CE (#(H) c% stewed tomatoes ( slice onion ) Tb% butter ) Tb% flour (H) ts"% salt 4ash of "e""er 5eat the tomatoes with the onion and force throu$h a sieve% &elt the butter, add the flour, salt, "e""er, and the strained tomatoes% Coo! to$ether until thic!, remove, and serve hot with a ve$etable% &AITRE 4'51TEL -A3CE (H< c% butter ( Tb% cho""ed "arsle ) Tb% lemon ;uice (H= ts"% salt 4ash of "e""er &elt the butter and add the cho""ed "arsle , lemon ;uice, salt, and "e""er% &i* well, and allow the whole to boil, but not to brown% Pour over the ve$etable and serve% PAR-LED#'3TTER -A3CE (H) c% butter ( Tb% cho""ed "arsle (H) ts"% salt 4ash of "e""er 5eat the butter in a sauce"an until it is well browned, and then add the "arsle , salt, and "e""er% Allow the sauce to become hot, but not to boil% This is an e*cellent sauce to use over new "otatoes or diced ve$etables, such as turni"s or carrots% A-PARA63- A04 IT- PREPARATI10 =(% A-PARA63- is a ve$etable that consists of the shoots of the "lant, which are eaten before the blossoms develo"% It $rows /uic!l and is ver tender if the shoots are cli""ed at ;ust the ri$ht time after the a""ear above the $round% It comes earl in the s"rin$, bein$ about the first $reen ve$etable that $ets into the local mar!et, but its season is com"arativel short% It does not !ee" lon$ after it is "urchased and is better when it is used at once% If as"ara$us must be !e"t for an len$th of time, it should be stored in a cool, dam" "lace% =)% In selectin$ as"ara$us, it should be remembered that there are two

varieties, one of which is $reen and the other white% The stems of the $reen as"ara$us should be $reen to the bottom, and should not be hard nor wood where the are cut from the "lant% 5owever, if a "art of the stems is found to be wood , the hard ends should not be re;ected, for the outside ma be "eeled off and the center used, or the hard ends ma be coo!ed with other ve$etables for the ma!in$ of sou"% The white as"ara$us will have sli$htl $reen ti"s, while the rest of the stem will be white% As"ara$us is one of the succulent ve$etables com"arativel low in food value% It contains, as Table I shows, onl one#fourth as man calories to the "ound as "otatoes% Its food value, however, ma be increased b dressin$ it with butter after the ve$etable has been coo!ed or b servin$ with it a sauce made with mil!, butter, flour, etc% Then, too, as"ara$us is sometimes served on toast, which is another means of ma!in$ a more nutritious dish out of this ve$etable% In its com"osition, as"ara$us contains a diuretic, that is, a substance that has an effect u"on the !idne s, and that is !nown as as"ara$ine% 'ecause of the "resence of this substance, as"ara$us is thou$ht to be in;urious to those who have !idne trouble, but it need not be avoided e*ce"t in some forms of this disease% =<% PREPARATI10 F1R C112I06%##To "re"are as"ara$us for coo!in$, stri" the tin scales from the sides of the stems b means of a small "arin$ !nife% These hold sand and are res"onsible for the "resence of the $rit that is sometimes found in a coo!ed dish of as"ara$us even when the housewife feels certain that she has washed it as clean as "ossible% Then wash the stems thorou$hl in several cold waters, liftin$ them out of the water after each washin$ instead of "ourin$ the water off of them% If the water is "oured off the stems, the sand that has been washed from them is li!el to remain in the bottom of the "an and mi* with the ve$etable a$ain% When the as"ara$us has been sufficientl washed, it ma be used in the full len$ths or cut into "ieces of an desired len$th, ( inch bein$ the si,e that is usuall "referred% If stems are to be coo!ed whole, it is a $ood "lan to form them into a bunch as when "urchased and tie the bunch with a ta"e or a strin$% When this is done, the strin$ should, of course, be cut and removed before the as"ara$us is served% A "oint to remember about the "re"aration of this ve$etable is that it should alwa s be coo!ed in boilin$, salted water% ==% A-PARA63- WIT5 '3TTER 4RE--I06%##Perha"s the sim"lest wa in which to "re"are as"ara$us is to coo! it in salted water and then serve it with a butter dressin$% When "re"ared in this wa , it ma be served "lain, but it becomes more attractive, as well as more nutritious, if it is "laced on s/uares of toast% For this dish, secure a bunch of fresh, tender as"ara$us, wash it thorou$hl , and then, as desired, cut it into inch len$ths or allow it to remain whole% Pour enou$h boilin$ water over it to cover well, add salt in the "ro"ortion of ( teas"oonful to each /uart of water, and allow it to coo! until the stems ma be easil "ierced with a for!, which in most cases will re/uire not more than from (C to (> minutes% The len$th of the coo!in$ is an im"ortant factor with this ve$etable, for when it is overcoo!ed its flavor is not so a$reeable as when it has had ;ust enou$h coo!in$% When the as"ara$us is done, drain off the water, season with a little more salt and a dash of "e""er, and, if it is to be served without toast, add ( tables"oonful of butter for each bunch coo!ed, allowin$ the butter to melt% In case it is to be served on toast, allow a small amount of the li/uid in which it was coo!ed to remain on it, add the butter to this, and, after "lacin$ several of the

stems or a number of the "ieces on the s/uares of toast, di" a little of the li/uid over all% =>% CREA&E4 A-PARA63- 10 T1A-T%##A still more nutritious dish can be "re"ared from as"ara$us b combinin$ it with a cream sauce and servin$ it on toast% The sauce su""lies "rotein and fat and the toast furnishes carboh drate, substances in which this ve$etable is low% 0umerous wa s of servin$ this combination ma be resorted to, but one of the most attractive methods is illustrated in Fi$% )% As here shown, a small bunch of the stems is sli""ed throu$h a rin$ of toast cut b means of round cutters of two si,es% If it is not desired to use toast for this, a rin$ of lemon rind or "imiento ma be substituted, or the rin$ ma be omitted alto$ether and the stems merel laid in an orderl manner on a s/uare of toast% Also, with this dish, as with the "revious one, the as"ara$us ma be cut into inch len$ths instead of bein$ coo!ed whole% To "re"are creamed as"ara$us, clean it in the manner e*"lained in Art% =<% Then either cut it into inch len$ths or allow the stems to remain whole, and coo! it in enou$h boilin$ salted water to cover it well% While the as"ara$us is coo!in$, "re"are a medium white sauce% As soon as the as"ara$us has coo!ed enou$h to be "ierced with a for!, "our off the water and serve with the sauce in an of the wa s alread su$$ested% If the as"ara$us is left whole, the sauce is "oured over it after it is "laced on the toast, but when it is cut into small "ieces, it is usuall combined with the sauce and the creamed ve$etable then "oured over the toast% =?% -CALL1PE4 A-PARA63-%##Another nutritious dish with as"ara$us as its base is scallo"ed as"ara$us% This involves all the in$redients used in creamed as"ara$us, but to $ive it still more food value, cheese is also added% -CALL1PE4 A-PARA639-ufficient to -erve -i*: ( bunch as"ara$us ) Tb% butter ) Tb% flour ( c% as"ara$us stoc! (H) c% mil! (H= ts"% salt ( c% buttered crac!er crumbs (H) c% $rated cheese Clean the as"ara$us accordin$ to the directions $iven in Art% =<% Cut it into inch len$ths and coo! in boilin$ salted water until it is tender enou$h to be "ierced with a for!, and then drain% Pre"are a sauce b meltin$ the butter, addin$ the flour, and "ourin$ into this mi*ture the heated stoc! and mil! seasoned with the salt% Put a la er of the buttered crumbs in the bottom of a ba!in$ dish, and "our half the as"ara$us over them% -"rin!le the as"ara$us with one#third the cheese and add another la er of crumbs% -"rin!le this with one#third the cheese% Add the remainder of the as"ara$us and the crumbs and s"rin!le the rest of the cheese on to"% Pour the sauce over the entire mi*ture, "lace in the oven, and ba!e until heated thorou$hl and the to" is sli$htl browned% -erve from the ba!in$ dish% 8 8 8 8 8

'EA0- A04 T5EIR PREPARATI10 .ARIETIE- 1F 'EA0-

=@% 1f all the ve$etables commonl used for food, 'EA0- afford the $reatest variet % 5owever, there are two "rinci"al classes into which all varieties of this ve$etable can be "laced, namel , strin$ beans and shell beans% -trin$ beans include both the "ods and the seeds, and are used when the beans are ver oun$% -hell beans consist of the seeds, which are allowed to mature either "artl or entirel and are ta!en from the shells before coo!in$% Those which are "artl develo"ed are coo!ed when the are fresh, but the ones that are allowed to mature com"letel are dried and then stored for use at an time durin$ the ear% In some cases, the same variet of beans ma be used in the three wa s mentioned, while in others certain !inds are raised e*"ressl for one of these "ur"oses% =A% The food value of beans increases as the mature, as will be observed u"on reference to Table I% The ver oun$ beans, that is, the strin$ beans, which include the "ods and all, are com"arativel low in food value, bein$ onl a little hi$her than as"ara$us% To increase the food value of these, fat meat, butter, or other fat is su""lied in their coo!in$, or mil! or a cream sauce is added before the are served% Fresh shell beans have much more nutriment than strin$ beans, whereas dried beans are ver hi$h in food value% It is this characteristic of dried shell beans that ma!es them a ver $ood meat substitute% -TRI06 'EA0=B% .ARIETIE- 1F -TRI06 'EA0-%##There are two $eneral varieties of strin$ beansG the ellow ones, which are commonl !nown as wa* beans, and the $reen ones, which are the ones usuall meant when the term strin$ beans is used% 0umerous varieties e*ist amon$ these classes, and some are ver much better than others% &an of them have strin$s, but others are strin$less and conse/uentl are easier to "re"are% Whatever !ind is used should be "ic!ed from the vines before the beans are old enou$h for the "ods to develo" wood fibers% 1therwise the will not be "alatable, for when the have reached this sta$e it will be im"ossible to coo! them soft% >C% -ELECTI10 A04 CARE%##-mall, round, rust #loo!in$ s"ots are common to both strin$ and wa* beans+ but when such s"ots are "resent the must be removed before coo!in$% As there is considerable waste in the "re"aration of such beans for the table, it is wise in bu in$ strin$ beans to select those whose surface is not marred with such blemishes% In addition, the beans should be as fresh as can be obtained and cris" and tender enou$h to sna" when the "ods are bent in half% Pro"er attention should be $iven to them after the are "urchased, too% If "ossible, the should be coo!ed immediatel , but if this cannot be done the should be !e"t in a cool, dam" "lace to "revent them from becomin$ lim"% 5owever, if the wilt before the can be coo!ed, the ma be freshened b allowin$ them to stand in cold water for a short time% >(% PREPARATI10 A04 C112I06%##To "re"are beans for coo!in$, wash them thorou$hl in cold water% If the beans are of the strin$less variet , cut off the stem and blossom ends+ but, in case the have strin$s, brea! the ends and stri" off the strin$s to$ether with the ends, as shown in Fi$% <% The beans ma then be coo!ed whole or cut into inch len$ths before coo!in$% If it is desired to cut them, the most convenient wa is to "lace them in an orderl hea" on a cuttin$ board and then cut a handful at a time, drawin$ a shar" !nife across them as the are held on the board% An im"erfect "ortions should be removed before cuttin$% >)% The coo!in$ of strin$ beans is similar to that of as"ara$us, e*ce"t

that the re/uire lon$er coo!in$% Put them, either whole or cut into a !ettle, cover them with boilin$ water to which has been added ( teas"oonful of salt to each /uart of water, and coo! them with the cover on the !ettle until the can be easil "ierced with a for!% The len$th of time re/uired to coo! them de"ends on the a$e of the beans, but usuall from <C minutes to ( hour will be sufficient% When the are done, drain the water from them, but save it to ma!e sauce for them or to add to sou" stoc!% ><% -TRI06 'EA0- I0 '3TTER%##-trin$ beans, which, of course, include wa* beans, ma be served with a sauce of some !ind, but the are ver a""eti,in$ when merel drained after coo!in$ and served with melted butter% To "re"are beans in this manner, wash the desired amount, remove the ends and strin$s, if necessar , and cut into inch len$ths% Coo! until the are tender and then "our off the water% Add ( tables"oonful of butter for each four "ersons to be served, a dash of "e""er, and, if the are not salt enou$h, a little more salt% Allow the butter to melt and serve the beans hot% >=% -TRI06 'EA0- WIT5 -ALT P1R2%##Those who li!e the flavor of salt "or! will find strin$ beans coo!ed with a small "iece of this meat ver a""eti,in$% 'esides im"rovin$ the flavor, salt "or! su""lies the beans with fat, a food substance in which the are ver low% After washin$ the beans that are to be coo!ed in this wa , remove the ends and strin$s, but do not cut into inch len$ths% Put the whole beans to coo! in boilin$ water and add (H= "ound of "or! for a sufficient amount of beans for four "ersons% Coo! until the beans are tender, and serve with the "or! without removin$ from the li/uid% >>% CREA&E4 -TRI06 'EA0-%##Perha"s the most "o"ular wa in which to "re"are strin$ or wa* beans is to cream them% 0ot onl an a""eti,in$ dish, but one whose food value is increased, is the result% The cream sauce served with the beans ma be made entirel of mil!, but a ver satisfactor sauce can be made b usin$ half mil! or cream and half li/uid in which the beans were coo!ed% To "re"are creamed beans, clean the beans in the usual wa and cut them into inch len$ths% Put them to coo! in boilin$ salted water and coo! until the ma be easil "ierced with a for!% Pour off the water, but !ee" it to use in the dressin$% To dress a sufficient /uantit of beans for four "ersons, a sauce should be made as followsG -A3CE F1R CREA&E4 -TRI06 'EA0( Tb% butter ( Tb% flour (H= ts"% salt Pinch of "e""er (H< c% rich mil! or cream (H< c% li/uid from beans &elt the butter in a sauce"an and add the flour, salt, and "e""er% Pour in the heated li/uids and stir until the mi*ture is smooth and thorou$hl coo!ed% Add the sauce to the beans, heat to$ether, and serve% >?% -TRI06 'EA0- WIT5 -13R 4RE--I06%##A dish havin$ an entirel different flavor from those alread e*"lained is "roduced when beans are served with a sour dressin$%

To "re"are beans in this wa , clean a sufficient number accordin$ to the directions alread $iven and cut them into inch len$ths% Coo! them in boilin$ salted water until the are tender% Pour off the water, but retain (H) cu"ful for the dressin$% &a!e the followin$ sauce, which will dress a sufficient /uantit of beans for four "ersonsG -13R 4RE--I06 ) Tb% ham or bacon fat ( Tb% flour (H= c% vine$ar (H) c% li/uid from beans &elt the fat in a double boiler, add the flour, and into this stir the vine$ar and the li/uid from the beans% Coo! until the mi*ture thic!ens and "our over the beans% Reheat and serve% -5ELL 'EA0>@% .ARIETIE- A04 F114 .AL3E 1F -5ELL 'EA0-%##When beans have matured on the vines to such an e*tent that the "ods are no lon$er tender enou$h for human consum"tion, the are "ic!ed and the seeds then used for food% -ome are "ic!ed before the seeds have entirel matured, and these, which must be oun$ enou$h to contain considerable moisture, are coo!ed fresh+ others are allowed to mature entirel and are then dried before the are coo!ed% After bein$ dried, beans !ee" indefinitel and re/uire no care in stora$e e*ce"t that the must not become moist% 0umerous varieties of both fresh and dried shell beans are in use, includin$ nav , marrowfat, "into, and Lima beans% >A% Fresh shell beans avera$e about three times as much food value as strin$ or wa* beans% &ost of this is carboh drate in the form of starch, but the also contain considerable "rotein% 4ried shell beans, which are entirel different in flavor and te*ture from fresh ones, contain still more nutriment, their food value bein$ more than twice that of fresh shell beans and over four times that of "otatoes% In the entirel matured bean, which, as has alread been mentioned, belon$s to the class of ve$etables called le$umes, the hi$h food value is due to the hi$h "ercenta$e of starch and the lar$e amount of "rotein in the form of le$umin, a substance that is an im"ortant substitute for other more e*"ensive "rotein foods% This com"osition reveals at once the fact that dried shell beans ma!e an e*cellent food, "rovided some fat is added to them in their "re"aration% >B% PREPARATI10 A04 C112I06 1F FRE-5 -5ELL 'EA0-%##With the e*ce"tion of Lima beans, most of the varieties of fresh shell beans are "laced on the mar!et in the "ods and must be shelled after the are "urchased% 6reen Lima beans, however, are usuall sold shelled% If the beans are "urchased in the "ods, wash them in cold water before shellin$, but if the are bou$ht shelled, wash the shelled beans% Then "ut them to coo! in sufficient boilin$ water to which has been added ( teas"oonful of salt for each /uart% Allow the beans to coo! until the ma be easil "ierced with a for!% The coo!in$ will "robabl re/uire from => minutes to (#(H) hours, de"endin$ on the a$e and variet of the beans% ?C% -5ELL 'EA0- 4RE--E4 WIT5 '3TTER%##An variet of fresh shell beans ma be "re"ared accordin$ to the accom"an in$ reci"e, but Lima beans are es"eciall delicious when coo!ed in this wa % Pre"are and coo! the beans as directed in Art% >B% When the are

sufficientl coo!ed, "our off the water, season with additional salt, if necessar , and a dash of "e""er, and add ( tables"oonful of butter for each four "ersons to be served% Allow the butter to melt and serve the beans hot% ?(% -5ELL 'EA0- I0 CREA&%##Fresh shell beans are es"eciall a""eti,in$ when the are dressed with cream% 'esides im"rovin$ the flavor, cream also adds considerable food value, an item that should not be overloo!ed% For this dish, "re"are and coo! the beans in the manner e*"lained in Art% >B% When the are tender, "our off the water and season with additional salt and "e""er% Then for each four "ersons to be served, add ( tables"oonful of butter and (H) cu"ful of thin cream% 5eat the beans well in the cream and serve% ?)% 'EA0 P3REE%##Persons with whom the coarse s!ins that must necessaril be eaten with beans disa$ree, find bean "uree ver satisfactor % To "re"are it, clean and coo! the beans in boilin$ salted water accordin$ to the directions $iven in Art% >B% Then "our off the water and force the beans throu$h a ricer or a sieve% Add sufficient butter, salt, and "e""er to season well and serve hot% ?<% C112I06 1F 4RIE4 -5ELL 'EA0-%##'efore dried shell beans of an variet are coo!ed, loo! them over ver carefull , re;ect an that are unfit for use, and wash the rest in cold water% The ma then be coo!ed without further "re"aration, but in order to hasten their coo!in$ and save fuel in their "re"aration, it is a $ood "lan to moisten them b soa!in$ them in water before coo!in$% If the are to be soa!ed, "lace them in cold water and allow them to remain there for A to () hours% Then "ut them on to coo! in water to which has been added a small "inch of soda% Parboil the beans in this water until the outside s!in be$ins to crac! and then "our off the water% While it is true that a certain amount of mineral salts and "erha"s a small "ercenta$e of food value are lost in this "rocedure, because the water that is "oured off is too stron$ to be used for an other "ur"ose, the im"rovement in the flavor warrants an loss that mi$ht occur% After "ourin$ off the water, wash the beans in cold water, add fresh water to continue the coo!in$, and allow the beans to simmer slowl until the are coo!ed soft enou$h to crush between the fin$ers, but still retain their ori$inal sha"e% 0othin$ is $ained b coo!in$ them ra"idl on a hot fire, and considerable fuel is wasted b this "ractice% The fireless coo!er and the double boiler are e*cellent utensils for the coo!in$ of dried beans, because the coo! the beans at a tem"erature below boilin$ "oint% The therefore coo! the beans soft with little difficult and "revent the "rotein from becomin$ hard% The theor of the coo!in$ of "rotein##that is, the hi$her the tem"erature, the harder the coa$ulation##a""lies in the coo!in$ of dried beans, ;ust as it does in the coo!in$ of e$$s or mil!% ?=% -TEWE4 0A.D 'EA0-%##The common small white beans are called nav beans from the fact that the are much used in the nav % These ma be "re"ared in various wa s, but the sim"lest method is to stew them% In the "re"aration of this dish, as well as an other made from dried beans, it will be well to remember that (H) cu"ful of beans is usuall sufficient to serve four "ersons when the are coo!ed% Loo! over the re/uired amount of beans, re;ect an that are im"erfect, wash thorou$hl , and "ut to soa! overni$ht in cold water% Pour off an water that remains, cover well with boilin$ water, and add a "inch of soda% Coo! slowl until the s!ins be$in to burst% Pour off the water, add fresh hot water and ( teas"oonful of salt for each /uart of water,

and allow to simmer until the beans ma be easil crushed between the fin$ers% 4urin$ this "rocess, the water should coo! down until ;ust a sufficient amount to serve with the beans remains% When this is accom"lished, add (#(H) tables"oonfuls of butter, a dash of "e""er, and, if necessar , additional salt% Instead of the butter, ham or bacon fat ma be used for seasonin$, or a small "iece of ham or salt "or! ma be coo!ed with the beans and the fat omitted% -erve the beans hot% ?>% LI&A 'EA0- I0 CREA&%##4ried Lima beans, when combined with thin cream, ma!e a ver a""eti,in$ dish% To "re"are them in this wa , clean, soa!, and coo! them as e*"lained in Art% ?<% When the are soft enou$h to crush easil between the fin$ers and the water has boiled down so that "racticall none remains, add (H) cu"ful of thin cream to a sufficient /uantit for four "ersons% Allow the beans to simmer for a short time in the cream, add additional salt and a dash of "e""er for flavorin$, and serve% ??% LI&A 'EA0- E0 CA--ER1LE%##While the small varieties of dried beans are more commonl ba!ed than the lar$er ones, Lima beans will be found es"eciall delicious when "re"ared in a casserole% LI&A 'EA0- E0 CA--ER1LE 9-ufficient to -erve -i*: ( c% dried Lima beans (H= c% ham or bacon fat ) c% mil! ) ts"% salt (H= ts"% "e""er -oa! the beans overni$ht and then "arboil them in soda water% 4rain off the water and turn the beans into a ba!in$ dish% Add the fat, mil!, salt, and "e""er% Cover the dish and ba!e until the beans are soft% -erve hot from the casserole% ?@% LI&A#'EA0 L1AF%##If a dish that is not onl a""eti,in$, but sufficient in food value to be used as a meat substitute, is desired, Lima#bean loaf, should be selected% This is ver $ood when served alone, but it becomes more attractive and at the same time more "alatable when a sauce or $rav is added% LI&A#'EA0 L1AF 9-ufficient to -erve -i*: ( c% dried Lima beans ) c% bread crumbs &il! to moisten crumbs ) e$$s ( ts"% salt (H= ts"% "e""er (H) ts"% celer salt ) Tb% butter -oa! the beans overni$ht and "arboil them in soda water% Pour off this water, coo! until tender in boilin$ salted water, and then drain% &oisten the bread crumbs sli$htl with mil!, mi* them with the beans, and add the beaten e$$s and seasonin$% When the entire mi*ture is well blended, "lace in a loaf "an, dot the to" with the butter, and ba!e in the oven until nicel browned and /uite firm% Turn out on a "latter, $arnish with "arsle , and serve b cuttin$ it into slices%

?A% 'EA0 -13FFLE%##Probabl the daintiest dish that can be made from dried beans is bean souffle% This is e/uall suitable as the main dish for a luncheon or a home dinner% 1ne "oint to remember about it is that it should be served immediatel , for souffle usuall settles when ta!en from the oven% 'EA0 -13FFLE 9-ufficient to -erve -i*: ( c% bean "ul" ( ts"% salt (HA ts"% "e""er (H= ts"% celer salt ( Tb% onion ;uice ) e$$s &a!e the bean "ul" b forcin$ well#coo!ed beans throu$h a colander or a "ress% Add all the seasonin$ and the beaten e$$ ol!s% 'eat the e$$ whites stiff and fold them into the mi*ture% When well blended, "our into a $reased ba!in$ dish, or individual dishes, "lace in a "an containin$ hot water, and ba!e in a moderate oven until the souffle is set, which will re/uire from <C to => minutes% Test b ta""in$ sli$htl with the fin$er% If the dent thus made in the souffle s"rin$s bac!, it is sufficientl ba!ed% Remove from the oven and serve at once% ?B% 'A2E4 'EA0-%##Almost an !ind of dried beans ma be used for ba!in$% -ome "ersons "refer the small nav beans, which are mentioned in this reci"e, whereas others li!e the lar$er marrowfat beans or Lima beans% Pinto beans have for some time been ta!in$ the "lace of nav beans, and are found to be a ver $ood substitute% To ba!e beans successfull , a dish with a ti$ht#fittin$ cover is re/uired% This is made of heav $lass, but if such a utensil is not available, ver satisfactor results can be obtained b usin$ a heav earthen bowl, croc!, or ba!in$ dish% To "roduce the delicious flavor that is a$reeable to most "ersons, beans should be ba!ed a lon$ time% Therefore, as considerable heat is consumed in their coo!in$, it is a wise "lan to "re"are more than enou$h for one meal% The ma be served the second time as ba!ed beans, or, if this is not desired, the ma be used for various other "ur"oses% 'A2E4 'EA09-ufficient to -erve -i*: ( "t% nav beans ) Tb% molasses ) ts"% salt (H) lb% bacon or salt "or! -oa! the beans overni$ht, "arboil in soda water, and drain% Add a sufficient amount of water to cover the beans well, coo! until the brea! o"en, and then "our with the li/uid into a ba!in$ dish% If this li/uid does not almost cover the beans, add more until it comes nearl to the to"% Add the molasses and salt, cut the salt "or! into "ieces, and distribute these well throu$h the beans, "lacin$ a "iece or two over the to"% The beans should then a""ear as shown in Fi$% >% Place the cover on the dish and ba!e in a slow oven for = or > hours% Remove the cover occasionall , stir the beans carefull so as not to crush nor brea! them, and add enou$h water from time to time to !ee" the beans well moistened% When done, the beans should be li$ht brown in color, but the to" should be well browned% -ometimes it will be found necessar to remove the cover in order to brown the beans sufficientl %

@C% 'EA0 CR1J3ETTE-%##Left#over ba!ed beans need never be wasted, for there are numerous uses to which the can be "ut% If it is not desired to reheat them and serve them a$ain as ba!ed beans, the ma be utili,ed in sou", salads, and sandwiches, or the ma be made into souffle, as e*"lained in Art% ?A, or into cro/uettes accordin$ to the accom"an in$ reci"e% 'ean cro/uettes ma be served "lain, but the are much im"roved b the addition of tomato sauce% 'EA0 CR1J3ETTE9-ufficient to -erve -i*: ) c% cold ba!ed beans (#(H) c% bread crumbs &il! to moisten crumbs ( e$$ ( ts"% salt Pinch of "e""er To the beans add the bread crumbs sli$htl moistened with mil!% -tir in the e$$, beaten, and the salt and "e""er% 'lend the entire mi*ture, form into cro/uettes, and roll in dr crumbs% 'a!e in the oven until brown, saute in shallow fat, or fr in dee" fat% Place on a "latter, $arnish with "arsle , and serve "lain or with tomato sauce% 'EET- A04 T5EIR PREPARATI10 @(% 'EET- are a root ve$etable that comes in two varieties, red and white% The red beets are more "o"ular for coo!in$ than the white ones, and of these the ones that retain their dar!#red color after coo!in$ are "referable to an other% The root, however, is not the onl "art of this "lant that is eaten, for the to"s are also much used for food% When the to"s are to be coo!ed, the "lants are usuall not allowed to mature to the e*tent that the root "arts can be used+ still, earl in the summer, when ver small beets are to be had with the to"s on, both the to"s and the beets ma be used% At this a$e, the beets are ver tender and do not re/uire lon$ coo!in$% If the beets are not eaten when the are oun$, the are allowed to mature in the $round and are then "ulled in the fall and stored for a winter ve$etable% Li!e other root ve$etables, beets contain ver little "rotein and fat, but in their com"osition is included a fairl lar$e "ercenta$e of carboh drate in the form of su$ar% Their total food value is $reater than that of strin$ beans, but is considerabl less than that of "otatoes% @)% -ELECTI10 A04 CARE 1F 'EET-%##When beets are selected as a summer ve$etable with the idea of usin$ both the to"s and the roots, the to"s should be fresh, that is, not withered nor rotted% When the roots are to be used, either as a summer or a winter ve$etable, the should have a smooth s!in, should contain no blemishes, and, as nearl as "ossible, should be uniform in si,e% -ummer beets re/uire about the same care as an other ve$etable+ that is, the should be !e"t in a cool, dam" "lace until the are read to be coo!ed% If the are at all wilted at that time, the ma be freshened b allowin$ them to stand in a "an of cold water for several hours% Winter beets, however, should be stored in a cool, dar! "lace where the will not free,e% A "ortion of the cellar that has a dirt floor is a ver $ood "lace to "ut the bins containin$ such ve$etables% The wood tissue of beets that are stored increases as the winter advances, so that an

beets that remain until s"rin$ are rather hard and e*tremel difficult to coo!% In fact, at times it is almost im"ossible to ma!e them soft enou$h to serve, but the can be $reatl im"roved b soa!in$ them in cold water for a few hours before coo!in$ them% @<% PREPARATI10 A04 C112I06 1F 'EET-%##In "re"arin$ oun$ beets for coo!in$, allow an inch or two of the stems to remain on the beets in order to "revent them from bleedin$% 1f course, from winter beets, the entire stem should be removed, as it will be dried u"% -crub beets of either variet carefull with a ve$etable brush until entirel free from dirt% Then, whether the are old or oun$, "ut them to coo! in boilin$ water without removin$ their s!ins% Allow them to coo! until the are soft enou$h to be "ierced with a for!% This is the best wa in which to determine when the beets are done, for as the len$th of time re/uired to coo! them de"ends entirel on their a$e, no definite time can be stated% As soon as the are sufficientl coo!ed, "our off the water, allow them to cool enou$h to handle, and then remove the s!ins, which will sli" off easil % @=% '3TTERE4 'EET-%##'utter added to beets increases both their nutriment and their flavor% In order to "re"are buttered beets, first clean and coo! them in the manner ;ust e*"lained% To remove the s!ins, scra"e the beets as thinl as "ossible, so as not to waste an more than is necessar % Then slice them thin or cut them into (H)#inch cubes, season well with salt and "e""er, and add ( tables"oonful of butter for each four "ersons to be served% Allow the beets to heat thorou$hl in the butter, and serve hot% @>% 'EET- WIT5 CREA& 4RE--I06%##If a creamed ve$etable is desired, beets to which cream has been added will be ver satisfactor % Clean and coo! the beets in the manner e*"lained in Art% @<% Then "eel, cut into slices, "lace in a sauce"an, and nearl cover with thin cream% Allow them to coo! in the cream for a few minutes, season with salt and "e""er, and serve% @?% 'EET- WIT5 -13R 4RE--I06%##To $ive variet , beets are sometimes served with a sour dressin$% Probabl no other ve$etable lends itself so well to this sort of "re"aration as beets, with the result that a ver a""eti,in$ dish is "rovided% 'EET- WIT5 -13R 4RE--I06 9-ufficient to -erve -i*: ? medium#si,ed beets ) Tb% butter ) Tb% flour ( ts"% salt (HA ts"% "e""er (H= c% vine$ar (#(H= c% hot water Pre"are and coo! the beets as e*"lained in Art% @<% When tender, drain them, remove the s!ins, and dice the beets% &a!e a sauce b meltin$ the butter in a double boiler and addin$ the flour, salt, "e""er, vine$ar, and hot water% Coo! until the flour thic!ens the sauce and then "our over the beets% 5eat to$ether and serve% @@% 'A2E4 'EET-%##If somethin$ entirel different in the wa of a ve$etable dish is wanted, ba!ed beets will meet with favor% 'eets ma be ba!ed in a covered ba!in$ dish or on the o"en $rate of an oven% A slow fire "roduces the best results, and as a rule it will ta!e = or > hours to ba!e $ood#si,ed beets%

Wash thorou$hl and dr the desired number of beets% Place them in a ba!in$ dish and set in a slow oven or "lace them on the o"en $rate% 'a!e until the ma be "ierced with a for!% Remove from the s!ins and serve with a sour sauce or merel with salt, "e""er, and butter% @A% PIC2LE4 'EET-%##When beets are coo!ed for an of the reci"es that have been $iven, it will be econom to boil more than will be needed for one meal, for a lar$e number can be coo!ed with "racticall the same /uantit of fuel as a few% Then the remainder ma be "ic!led b "eelin$ them, cuttin$ them into slices, and "ourin$ over them hot vine$ar sweetened sli$htl and flavored with s"ice% Pic!led beets ma!e an e*cellent relish and the will !ee" for an indefinite "eriod% 'R3--EL- -PR13T- A04 T5EIR PREPARATI10 @B% 'R3--EL- -PR13T- loo! ;ust li!e tin $reen heads of cabba$e% These heads $row alon$ a stem that "rotrudes above the surface of the $round in much the same wa as does the stem to which a head of cabba$e is attached% The heads are cut from the stem and then usuall "ac!ed in /uart bo*es% It is in such bo*es as these that the are found in the mar!ets, where the can be "urchased from 4ecember until earl s"rin$% The are considered a $reat delicac because of the fineness of their flavor, which rivals that of cauliflower and, while closel resemblin$ that of cabba$e, is much su"erior to it% In food value, the are somewhat hi$her than cauliflower, but about e/ual to beets% AC% C112I06 1F 'R3--EL- -PR13T-%##To "re"are 'russels s"routs for the table, brea! off the outside leaves from the heads, and then in order to remove an bu$s that ma be lod$ed in the heads, allow them to stand in cold salted water for ( hour or so before coo!in$% After removin$ the s"routs from the salted water, "our enou$h boilin$ water over them to cover them well, add ( teas"oonful of salt to each /uart of water, and boil without an cover on the !ettle until the can be easil "ierced with a for!% Care should be ta!en not to overcoo! the s"routs, for when the are coo!ed too lon$ the become red in color and develo" a stron$ flavor% A(% '3TTERE4 'R3--EL- -PR13T-%##When 'russels s"routs are "ro"erl coo!ed and then seasoned with salt and "e""er and flavored with butter, an a""eti,in$ dish is the result% To ma!e such a dish for about si* "ersons, "re"are and coo! ( /uart of 'russels s"routs in the manner ;ust e*"lained% When the are tender, "our off the water, season with additional salt and a dash of "e""er, and add ) tables"oonfuls of butter% Allow the butter to melt over the s"routs and then serve hot% If a more attractive dish is desired, the 'russels s"routs "re"ared in this wa ma be combined with French lamb cho"s% Pile u" the buttered s"routs in the center of a "latter, and then "lace broiled or sauted lamb cho"s, whose ends are trimmed with "a"er frills, around the s"routs in the manner shown% A)% CREA&E4 'R3--EL- -PR13T-%##A ver satisfactor wa in which to "re"are 'russels s"routs is to serve a cream sauce over them% This sauce, of course, adds food value, and at the same time $reatl im"roves the flavor of the ve$etable% CREA&E4 'R3--EL- -PR13T9-ufficient to -erve -i*: ( /t% 'russels s"routs

) Tb% butter ) Tb% flour (#(H) c% mil! ( ts"% salt 4ash of "e""er Pre"are and coo! the s"routs as e*"lained in Art% AC% When the are tender, drain the water from them% &a!e a white sauce of the butter, flour, mil!, salt, and "e""er% Pour this over the s"routs, heat to$ether, and serve% A<% -CALL1PE4 'R3--EL- -PR13T-%##3ndoubtedl the most "alatable wa of "re"arin$ 'russels s"routs is to scallo" them% The in$redients used in the "re"aration of this dish add food value, as well as flavor% -CALL1PE4 'R3--EL- -PR13T9-ufficient to -erve -i*: ( < ) ( ) ( /t% 'russels s"routs Tb% butter Tb% flour ts"% salt c% mil! c% buttered crumbs

Pre"are the s"routs as e*"lained in Art% AC% Coo! them in boilin$ salted water until the are tender, and then drain% &a!e a white sauce of ) tables"oonfuls of the butter, flour, salt, and mil!% 'utter the crumbs b "ourin$ ( tables"oonful of melted butter over them, stirrin$ until well blended% Place one#fourth of the crumbs in the bottom of a ba!in$ dish, add about half of the s"routs, and "lace another fourth of the crumbs over the s"routs% Add the remainin$ half of the s"routs and "our the sauce over these% -"rin!le the rest of the crumbs over the to", "lace in the oven, and ba!e until the crumbs are brown and the in$redients thorou$hl heated% CA''A6E A04 IT- PREPARATI10 A=% CA''A6E consists of the folia$e of the cabba$e "lant% It is a succulent ve$etable with a hi$h flavor+ in fact, its flavor is so stron$ that in man cases it disa$rees with "ersons% 5owever, if cabba$e is "ro"erl coo!ed, no a""rehension need be felt about eatin$ it, for it can be di$ested b most "ersons% The food value of cabba$e is not hi$h, bein$ even less than that of strin$ beans% The $reater "art of this food value is carboh drate in the form of su$ar, but in order to "re"are cabba$e so that it has an im"ortance in the meal, considerable /uantities of "rotein, fat, and carboh drate must be added% In itself, it is valuable for its mineral salts and bul!% 0umerous varieties of cabba$e can be "rocured, but onl three are commonl used% These include white cabba$e, which is used the most+ "ur"le cabba$e, which is ver dar! in color and contains var in$ shades of red and blue+ and -avo cabba$e, which has a lar$e number of $reen crin!led leaves and is commonl coo!ed b boilin$% A>% -ELECTI10 A04 CARE 1F CA''A6E%##5eads of cabba$e that feel firm and solid to the touch and are rather heav for their si,e are the best to select for coo!in$ "ur"oses% This ve$etable comes into the mar!et earl in the summer and ma be had until late in the fall% As it has e*cellent !ee"in$ /ualities, it ma be stored for use as a winter ve$etable% When

this is done, the stem and the roots should be allowed to remain on the head, for then the cabba$e is less a"t to wither% If this "recaution is ta!en and the cabba$e is stored in a cool "lace, no $reat care is re/uired to !ee" it in $ood condition until it is to be coo!ed unless, of course, it is !e"t for an abnormal len$th of time% A?% PREPARATI10 A04 C112I06 1F CA''A6E%##To "re"are cabba$e for coo!in$, remove the outside leaves and then cut the head that remains into "ieces of an desirable si,e% Whether the cabba$e should be left in lar$e "ieces or cut ver fine de"ends on the dish that is to be "re"ared% For the first cuttin$, be sure to cut the head down throu$h the heart and the stem, so that the "art not used will remain intact% This ma then be used another time if it is !e"t cool and moist% In case the cabba$e becomes at all wilted, it ma be freshened b "lacin$ it in cold water a short time before it is to be coo!ed% A@% Cabba$e is a ve$etable that has man uses and is eaten both raw and coo!ed% 0umerous o"inions e*ist about the difference in di$estibilit between raw and coo!ed cabba$e, as well as the best wa s in which to coo! this ve$etable% It ma be true that in some cases raw cabba$e does not cause the disa$reeable effect that coo!ed cabba$e often does, but the reason for this is that cabba$e when raw has a milder flavor than when coo!ed, cabba$e $enerall develo"in$ durin$ the coo!in$ a stron$ flavor that causes trouble% The flavor of cabba$e, however, ma be dissi"ated if attention is $iven to the coo!in$, so that, when "ro"erl "re"ared, cabba$e can be eaten with little fear of indi$estion% AA% When cabba$e is coo!ed, it is usuall boiled li!e other ve$etables+ that is, it is covered well with boilin$ water to which ( teas"oonful of salt is added for each /uart, and then allowed to boil until it can be easil "ierced with a for!% Its coo!in$ differs, however, from that of man ve$etables, strin$ beans, for instance, in that it is carried on with the cover removed from the !ettle% This "lan "ermits of the eva"oration of much of the stron$ flavor, which arises in the steam and which would otherwise be reabsorbed b the cabba$e% -ince it is the retention of this flavor, to$ether with lon$ coo!in$, that causes this ve$etable to disa$ree with "ersons who eat it, both of these "oints should be carefull watched% If it is coo!ed in an o"en vessel and it is boiled ;ust lon$ enou$h to be tender, so that when done it is white and fresh#loo!in$ and not in an wa discolored, an easil di$ested dish will be the result% 3suall cabba$e will coo! sufficientl in (H) hour and often in less time% AB% '1ILE4 CA''A6E%##Althou$h cabba$e "ermits of numerous methods of "re"aration, "lain boiled cabba$e finds favor with man "ersons% 6enerall , cabba$e "re"ared in this wa is merel seasoned with butter and served in a "art of the li/uid in which it is coo!ed, but it has a more a""eti,in$ flavor if bacon or ham fat is used for seasonin$ or if a small /uantit of ham or salt "or! is coo!ed with it% To "re"are boiled cabba$e, remove the outside leaves from a head of cabba$e, cut it in half down throu$h the heart, and then cut each half into coarse "ieces% 3nless it is ver fresh, allow it to stand in cold water for at least ( hour before coo!in$% Put it into a !ettle or a sauce"an, cover well with boilin$ water, and add ( teas"oonful of salt for each /uart of water% If ham or salt "or! is to be coo!ed with the cabba$e, "ut a small "iece in the !ettle with the cabba$e% Allow the cabba$e to coo! with the cover removed until it is sufficientl tender to be "ierced with a for!% Pour off all or a "art of the li/uid, de"endin$ on whether it is to be served dr or in its own li/uid, and then, in case it has been coo!ed alone, add butter or ham or bacon fat

for flavor% If not sufficientl

seasoned, add "e""er and more salt%

BC% CREA&E4 CA''A6E%##When cabba$e is to be creamed, it is cut u" into fairl fine "ieces with a shar" !nife% The cream sauce that is added to it "rovides considerable food value and $reatl im"roves its flavor% CREA&E4 CA''A6E 9-ufficient to -erve -i*: = c% finel cut cabba$e ) Tb% butter ) Tb% flour (H) ts"% salt 4ash of "e""er (H) c% mil! or thin cream (H) c% li/uid from cabba$e Coo! the cabba$e accordin$ to the directions $iven in Art% AB until it is tender and then drain the water from it% While it is coo!in$, melt the butter in a double boiler, add the flour, and stir until smooth% Pour in the heated li/uid and season with the salt and "e""er% -tir until the flour is thic!ened and the sauce is smooth% Pour this over the cabba$e, heat to$ether for a few minutes, and serve hot% B(% -CALL1PE4 CA''A6E%##-callo"ed cabba$e is a "articularl a""eti,in$ ve$etable dish, and, on account of the in$redients used in its "re"aration, it is more nutritious than some of the other dishes in which cabba$e is used% -CALL1PE4 CA''A6E 9-ufficient to -erve -i*: = c% cabba$e ( c% buttered crumbs ) Tb% butter ) Tb% flour ( ts"% salt (HA ts"% "e""er ( c% mil! (H) c% li/uid from cabba$e Cut the cabba$e into ver small "ieces with a shar" !nife or a cabba$e cho""er% Coo! accordin$ to the directions $iven in Art% AB until nearl tender, and then drain% -"read (H= cu"ful of the buttered crumbs in the bottom of a ba!in$ dish, "ut one#half of the cabba$e over this, and then add another (H= cu"ful of the crumbs and the remainin$ cabba$e% 1ver this "our a white sauce made from the butter, flour, salt, "e""er, mil!, and li/uid from the cabba$e% -"rin!le the rest of the crumbs over the to"% 'a!e in a slow oven until the cabba$e is thorou$hl heated throu$h and the crumbs are browned on to"% This ba!in$ will com"lete the coo!in$ of the cabba$e% -erve hot% B)% 51T -LAW%##If a sli$htl sour flavor is desired in a ve$etable dish, hot slaw will undoubtedl a""eal to the taste% 51T -LAW 9-ufficient to -erve -i*: = ( ) ( c% cabba$e c% water Tb% butter Tb% flour

(H) ts"% salt (H< c% vine$ar ( e$$ -lice the cabba$e ver fine with a shar" !nife or a cabba$e cutter% Put it in a sauce"an, add the water, and allow it to coo! until the water is about half eva"orated% &elt the butter in a "an and to it add the flour, salt, and vine$ar% Then stir the beaten e$$ in /uic!l and "our this sauce over the cabba$e at once% Allow the mi*ture to coo! until the sauce has thic!ened, stirrin$ constantl to "revent the curdin$ of the e$$% -erve hot% B<% &A2I06 -A3ER2RA3T%##As is well !nown, sauer!raut is a cabba$e "re"aration that is made b saltin$ finel cut cabba$e, "ac!in$ it ti$htl , and allowin$ it to ferment under "ressure% This food is made and sold commerciall , so that the housewife can usuall "urchase it in an /uantit she desires% 5owever, as it is not at all difficult to ma!e sauer!raut, and as a su""l of cabba$e in this form "rovides a valuable article of food durin$ the winter months in households where it is relished, the housewife will do well to "re"are enou$h of this !ind of cabba$e to var her meals durin$ the winter% That she ma understand how to "roceed with the ma!in$ of sauer!raut and the "ro"er coo!in$ of it, the accom"an in$ directions and reci"es are $iven% B=% For ever (C medium#si,ed heads of cabba$e, measure ) cu"fuls of salt% Cut the heads of cabba$e into /uarters and shred on a cabba$e slicer, or cutter% Place several inches of the shredded cabba$e in the bottom of a lar$e croc!, and over it s"rin!le a la er of salt% -tam" this down with a wooden "otato masher or some other similar utensil% Then add another la er of cabba$e and salt and stam" this down in the same wa % Proceed in this manner until the croc! is nearl full% Then "lace a clean cloth over the cabba$e in the croc!% 1n this cloth "lace a clean board as near the si,e of the croc! as "ossible, and on the board "lace a lar$e clean stone or some other wei$ht% When thus filled and wei$hted down, "lace the croc! in a cool "lace% The cabba$e will then be$in to ferment, and it is this fermentation that chan$es the cabba$e into sauer!raut% After a time, ;uice will form and $raduall rise over the to" of the board, and on to" of this ;uice will form a scum% Remove this scum at once, and do not allow an to collect at an time after the fermentation of the cabba$e ceases% 1ccasionall , when a su""l of sauer!raut is ta!en from the croc! for coo!in$, re"lace the cloth b a clean one, but alwa s be sure to "ut the board and the wei$ht bac! in "lace% B>% -A3ER2RA3T WIT5 -PARERI'-%##Persons who are fond of sauer!raut find the combination of sauer!raut and s"areribs ver a""eti,in$% The s"areribs $ive the cabba$e a ver "leasin$ flavor and at the same time su""l nourishment to the dish% -A3ER2RA3T WIT5 -PARERI'9-ufficient to -erve -i*: ( ) ( < /t% sauer!raut lb% s"areribs ts"% salt c% water

Put the sauer!raut and the s"areribs into a !ettle and add the salt and water% Allow to simmer slowl for ) or more hours% If additional water is necessar , add it from time to time% 7ust before removin$ from the heat, allow the water to boil down so that what remains ma be served

with the hot sauer!raut% B?% 'A2E4 -A3ER2RA3T%##In the coo!in$ of sauer!raut for the table, "or! in one form or another is $enerall added+ in fact, one rarel thin!s of sauer!raut e*ce"t in combination with "or!% While boilin$ is the method that is usuall a""lied to this ve$etable, man housewives "refer to ba!e it, for then the odor does not esca"e so easil and a flavor that most "ersons "refer is develo"ed% 'A2E4 -A3ER2RA3T 9-ufficient to -erve -i*: ) ( ( < lb% fresh "or! /t% sauer!raut Tb% salt c% water

Cut the "or! into several lar$e chun!s, and "ut it with the sauer!raut into a ba!in$ dish that has a cover% Add the salt and water, cover the dish and "lace in the oven% 'a!e slowl for ) or < hours% -erve hot% B@% -A3TE4 -A3ER2RA3T%##If an entirel different wa sauer!raut is desired, it ma be sauted% When nicel with boiled fran!furters, it is ver a""eti,in$% -A3TE4 -A3ER2RA3T 9-ufficient to -erve -i*: ( /t% sauer!raut = Tb% bacon or ham fat ) ts"% salt -team the sauer!raut over boilin$ water for about ( hour% Then melt the fat in an iron fr in$ "an, add the sauer!raut and s"rin!le with the salt% Place a cover over the "an and allow the sauer!raut to saute until it is sli$htl browned on the bottom% -tir and continue to coo! until the entire amount is sli$htl browned% -erve hot% CARR1T- A04 T5EIR PREPARATI10 BA% CARR1T- are one of the root ve$etables% The are similar in com"osition to beets, havin$ "racticall the same total food value, which is for the most "art carboh drate in the form of su$ar% 'esides bein$ valuable in the diet for their mineral salts and bul!, the add variet to the menu, es"eciall in the winter, for u"on maturin$ the can be !e"t for a lon$ time if the are "ro"erl stored% As tin oun$ carrots, the are also much used as a summer ve$etable, and when coo!ed whole and served in an attractive wa the ma!e a delicious ve$etable dish% BB% -ELECTI10 A04 PREPARATI10%##The selection of carrots is a sim"le matter, because the !ee" well and are not li!el to be found in a s"oiled condition in the mar!et% When small summer carrots are "urchased, the should be fresh and should have their to"s on% Winter carrots should be as nearl uniform in si,e as "ossible and should not be e*tremel lar$e% Those which are too lar$e in circumference are li!el to have a hollow in the center and are not nearl so desirable as thin, solid ones% Carrots of an !ind should be uniform in color, and should be without the $reen "ortion that is sometimes found on the to" near the stem and that is caused b e*"osure to the li$ht in $rowin$% of coo!in$ browned and served

(CC% In "re"arin$ carrots for coo!in$, the should be scra"ed rather than "eeled, in order to avoid wastin$ an of the ve$etable% The are alwa s coo!ed in boilin$ salted water, after which the can be treated in various wa s% The water in which carrots are coo!ed should not be thrown awa , as it ma be used to flavor sou" stoc!% If an carrots remain after a meal, the ma be utili,ed in ve$etable salad or sou"% (C(% '3TTERE4 CARR1T-%##If small, tender carrots can be obtained, the will be found to be delicious u"on bein$ boiled and then dressed with butter% Winter carrots ma be "re"ared in this wa too, but the will "robabl re/uire a little more coo!in$ to ma!e them tender% '3TTERE4 CARR1T9-ufficient to -erve -i*: < c% diced carrots ) Tb% butter (H) ts"% salt 4ash of "e""er Wash and scra"e the carrots and cut into half#inch "ieces% Put to coo! in enou$h boilin$ water to cover the carrots well, and add ( teas"oonful of salt for each /uart of water% Coo! in a covered !ettle until the can be easil "ierced with a for! and then drain off the water% Add the butter, salt, and "e""er, heat until the butter melts, and serve% (C)% CARR1T- WIT5 PAR-LED%##The addition of "arsle to carrots $ives a flavor that im"roves them ver much% This should be cho""ed fine and added after the carrots have coo!ed sufficientl % CARR1T- WIT5 PAR-LED 9-ufficient to -erve -i*: < c% sliced carrots < Tb% "arsle finel ) Tb% butter (H) ts"% salt 4ash of "e""er cho""ed

Wash and scra"e the carrots, slice in ver thin slices, and coo! until tender in boilin$ salted water% 4rain and add the cho""ed "arsle , butter, salt, and "e""er% &i* carefull so as not to brea! the slices of carrot% -erve hot% (C<% 'R1W0E4 CARR1T-%##A ver a""eti,in$ wa in which to "re"are carrots is to cut them in slices len$thwise, boil them until tender, and then brown them in fat% Wash and scra"e the desired number of carrots, cut into slices len$thwise, and if lar$e#si,ed carrots are used, cut the slices into halves% Coo! in boilin$ salted water until tender and then drain% &elt some fat in a fr in$ "an, "lace the carrots in the hot fat, and brown first on one side and then on the other, turnin$ the slices carefull so as not to brea! them% A few minutes before removin$ the carrots from the fr in$ "an, s"rin!le su$ar over them and allow the su$ar to melt% In removin$ them to a ve$etable dish, "our over them the siru" that forms% -erve hot% CA3LIFL1WER A04 IT- PREPARATI10 (C=% CA3LIFL1WER $rows in heads as does cabba$e, but onl the flower or blossom of the "lant is eaten% In flavor and com"osition this

ve$etable is similar to cabba$e, but its flavor is a little more delicate% -till, cauliflower should alwa s be coo!ed in an uncovered vessel, as are cabba$e and 'russels s"routs, if a stron$ disa$reeable flavor would be avoided% (C>% -ELECTI10 A04 C112I06%##.er solid heads of cauliflower that are cream white in color and free from the blac! s"ec!s or blemishes so common to this ve$etable should be selected for coo!in$% The onl care that cauliflower re/uires before coo!in$ is to !ee" it in a cool "lace, for it does not wilt nor deca /uic!l % To "re"are this ve$etable for coo!in$, the white head should be cut from the leaves, which are discarded% Then the head should be "laced u"side down in a "an of salt water and allowed to soa! for an hour in order to drive out the small bu$s or worms that are so fre/uentl found in this ve$etable% The cauliflower ma then be coo!ed whole or bro!en a"art, but in either case it should be coo!ed until tender in boilin$ salted water with the cover removed from the !ettle% (C?% CA3LIFL1WER WIT5 T1&AT1 -A3CE%##.ariet can be secured in the "re"aration of cauliflower b servin$ it with a tomato sauce% 'esides bein$ ver "alatable, this is an e*tremel attractive dish because of the contrast in colors% Chic!en $rav ma be used instead of tomato sauce, and a most deli$htful dish is the result% CA3LIFL1WER WIT5 T1&AT1 -A3CE 9-ufficient to -erve -i*: ( head cauliflower ) Tb% butter ) Tb% flour (H) ts"% salt 4ash of "e""er ) c% strained tomato -oa! the cauliflower in cold salted water, and then tie it carefull in a "iece of cheesecloth and "ut it to coo! in boilin$ salted water% Coo! until tender, but not so lon$ that it will fall to "ieces% Ta!e from the water, remove the cheesecloth carefull , and "lace the cauliflower in a ve$etable dish% While the cauliflower is coo!in$, "re"are the sauce b meltin$ the butter in a double boiler, addin$ the flour, salt, and "e""er, and stirrin$ into this the heated strained tomato made b forcin$ canned or stewed tomatoes throu$h a sieve% Coo! until the sauce has thic!ened and then "our over the cauliflower in the ve$etable dish% -erve hot% (C@% -CALL1PE4 CA3LIFL1WER%##Another o""ortunit to ma!e a delicious scallo"ed dish is afforded b cauliflower% In fact, man "ersons "refer scallo"ed cauliflower to an of the dishes made from this ve$etable% The in$redients used with the cauliflower increase its food value, which is somewhat low% -CALL1PE4 CA3LIFL1WER 9-ufficient to -erve -i*: ( head cauliflower ) Tb% butter ) Tb% flour ( c% mil! ( c% water from cauliflower (H) ts"% salt

4ash of "e""er ( c% buttered crumbs Pre"are and coo! the cauliflower accordin$ to the directions $iven in Art% (C>, brea!in$ it into flowerets before "ourin$ the boilin$ water on it% When it has coo!ed tender, drain the water from it% Pre"are a sauce with the butter, flour, mil!, water from the cauliflower, salt, and "e""er% 'utter the crumbs b "ourin$ ( tables"oonful of melted butter over them% Put (H= cu"ful of the crumbs on the bottom of a ba!in$ dish, add one#half of the cauliflower, and over this "lace another (H= cu"ful of crumbs% Then add the remainder of the cauliflower, and "our the white sauce over all% -"rin!le the remainder of the crumbs over the to"% Place in a hot oven and ba!e until well heated throu$h and brown on to"% -erve from the dish% (CA% CREA&E4 CA3LIFL1WER%##A ver attractive ve$etable dish can be "re"ared from cauliflower b coo!in$ the head whole and then servin$ a cream sauce over it, as shown in Fi$% B% In servin$, a "ortion of the head should be bro!en off for each "erson and served with a little of the cream sauce% CREA&E4 CA3LIFL1WER 9-ufficient to -erve -i*: ( head cauliflower ) Tb% butter ) Tb% flour ( c% mil! (H) c% water in which cauliflower was coo!ed (H) ts"% salt 4ash of "e""er -oa! a solid head of cauliflower in cold salted water for about ( hour% Then wash thorou$hl , wra" carefull in cheesecloth, and coo! in boilin$ salted water until tender% When sufficientl coo!ed, drain, and ma!e a sauce of the other in$redients% Place the cauliflower in a ve$etable dish, "our the white sauce over it, and serve hot% CELERD A04 IT- PREPARATI10 (CB% CELERD is the stem of a "lant that $rows in stal!s, as shown in Fi$% (C% When the stal!s are lar$e, the are sold sin$l , but if the are ver small, several of them are tied to$ether and sold in a bunch% The season for celer be$ins in the fall and lasts until earl s"rin$% It ma be obtained in the summer, but as the "rice is usuall hi$h and the /ualit not $ood, ver little use should be made of it durin$ that time% The chief use of celer is as a relish, when it is eaten raw, but it is also valuable for flavorin$ sou"s and ma!in$ salads, "ic!les, and various other dishes% It is "robabl used less fre/uentl as a coo!ed ve$etable than in an other wa , but when it is in season and can be "urchased at a reasonable "rice, it should be coo!ed to $ive variet to the diet% The food value of celer is e*tremel low, bein$ less than (CC calories to the "ound or about e/ual to that of ( ounce of meat% 5owever, in s"ite of this fact, celer is valuable for its mineral salts and bul!, as well as for the a""eti,in$ /ualit that it lends to various foods and to the meals at which it is served%

((C% CARE A04 PREPARATI10%##Well#bleached, firm stal!s of celer should be selected for use% After it comes into the house, it ma be !e"t in $ood condition for a lon$ time if it is wra""ed in a dam" cloth and "ut where it will !ee" cool% A $ood "lan is to serve the hearts and tender inside stems raw, as e*"lained in -ou", and then to use the coarse outside stems for coo!in$, flavorin$ sou"s, or ma!in$ salads% Celer must be cleaned carefull for dirt often clin$s to the rid$es% After bein$ scrubbed thorou$hl , it will become cris" and tender if it is allowed to stand in cold water for some time before servin$% When it is to be served as a coo!ed ve$etable, it should be coo!ed in boilin$ salted water, as are other ve$etables, and then seasoned or dressed in an desirable wa % The water in which it is coo!ed should be utili,ed in the ma!in$ of sauce or sou"% (((% CREA&E4 CELERD%##The usual wa of "re"arin$ celer when it is to be served as a coo!ed ve$etable is to cream it% The cream sauce that is added to the celer increases its food value considerabl and $reatl im"roves its flavor% This sauce ma be made entirel of mil! or of half mil! and half li/uid from the celer % CREA&E4 CELERD 9-ufficient to -erve -i*: < c% diced celer < Tb% butter < Tb% flour ( ts"% salt 4ash of "e""er ( c% mil! (H) c% water in which celer

was coo!ed

Coo! the celer in boilin$ salted water until tender, and then drain% When the celer has coo!ed, ma!e a white sauce of the other in$redients% Pour this sauce over the coo!ed celer , heat to$ether, and serve% (()% CELERD A3 6RATI0%##The food value of celer ma be still further increased b combinin$ it with cheese and bread crumbs in addition to a cream sauce% -uch a dish, which is !nown as celer au $ratin, is "re"ared accordin$ to the accom"an in$ reci"e% CELERD A3 6RATI0 9-ufficient to -erve -i*: = c% diced celer )#(H) Tb% butter )#(H) Tb% flour (H) ts"% salt 4ash of "e""er ( c% mil! ( c% water in which celer ( c% buttered crumbs (H) c% $rated cheese

was coo!ed

Coo! the celer in boilin$ salted water until tender and then drain% Pre"are the cream sauce in the usual manner% 'utter the crumbs b stirrin$ them into ( tables"oonful of melted butter% Put (H= cu"ful of the crumbs in the bottom of a ba!in$ dish and "ut one#half of the celer over them% Place another (H= cu"ful of the crumbs over the celer , and on to" of this s"rin!le (H= cu"ful of the $rated cheese% Add the remainder of the celer and "our the sauce over this% Finall , add the other (H= cu"ful of cheese and the remainder of the crumbs% Place in a

hot oven, and ba!e until well heated throu$h and the crumbs are browned% -erve hot% C1R0 A04 IT- PREPARATI10 ((<% The seeds of the mai,e "lant, or Indian corn, es"eciall the variet !nown as sweet corn, are eaten as a ve$etable when the are immature% The $row on a wood cob, and when the are $reen the are soft and mil! + but when the become ri"e the are hard and are then $round as $rain% &an varieties of sweet corn are used, but some are better in /ualit than others% In some varieties, the !ernels, or seeds, are ellow, while in others the are white+ also, some of them are suitable for use earl in the summer, while others come later in the season% 5owever, in s"ite of this difference in /ualit , color, and season, all !inds of corn used as a ve$etable are called $reen corn and ma be "re"ared in e*actl the same wa s% ((=% The food value of corn, which is ver hi$h, even e*ceedin$ that of Irish "otatoes, is due "rinci"all to the carboh drate it contains% This food substance is in the form of su$ar in the $reen !ernels, but as the mature it chan$es to starch% The food value of the dr $rain is therefore hi$her, and the carboh drate is in a different form% When the contents of the !ernels is still in the li/uid form, the corn is said to be at the mil! sta$e, and is $enerall considered to be too oun$ for table use% 1n the other hand, when the li/uid in the !ernels has become thic!ened, the corn, which is then at the dou$h sta$e, is thou$ht to be too old for use as a ve$etable% To be ideal for culinar "ur"oses, it should be ;ust between the mil! and dou$h sta$es% Then, if it is in $ood condition, a most satisfactor ve$etable is the result% ((>% The ear on which the corn !ernels $row is entirel encased in several la ers of hus!s% These are not removed until ;ust before the corn is to be coo!ed+ so when this ve$etable is in the mar!et the hus!s are allowed to remain on the ears% The condition of the ears can be determined b stri""in$ the hus!s down a little and e*aminin$ the !ernels% If the are well filled, the ma be considered to be in "ro"er condition+ otherwise, the will not be suitable for coo!in$% 0o s"ecial care need be $iven to $reen corn, "rovided it is not hus!ed% 5owever, when it has been hus!ed, it should be coo!ed at once% In the hus!in$ of corn, all corn sil! that is found inside of the hus!s should be carefull removed, for this is ver anno in$ in the coo!ed ve$etable and its "resence indicates carelessness% ((?% C1R0 10 T5E C1'%##The sim"lest wa in which to "re"are $reen corn is to coo! it on the cob% When corn first comes into the mar!et, it is usuall ver tender and ma!es a most satisfactor dish when "re"ared in this wa % To coo! corn on the cob, hus! the corn, remove the sil! from the ears, and "lace them in a !ettle% Pour enou$h boilin$ water over them to cover them well, and add ( teas"oonful of salt for each /uart of water% 'oil > minutes, remove from the water, and serve at once% In eatin$ corn on the cob, most "ersons dress it with butter, "e""er, and salt% ((@% C1R0 C112E4 I0 &IL2%##1ften it is not desired to eat corn on the cob% When this is the case, it ma be cut off the ear and coo!ed in various wa s% A sim"le wa to "re"are it is to coo! it with mil! and season it with salt, "e""er, and butter, as e*"lained in the accom"an in$ reci"e%

-elect the desired number of ears of $reen corn, hus! them, and remove the sil!% Then, cut the corn from the cob with a shar" !nife, $ras"in$ the ear b the lar$er end and cuttin$ u"wards% After cuttin$ off the !ernels, scra"e the ears so that nothin$ edible will be wasted, drawin$ the !nife downwards% Put the corn into a sauce"an, add mil! until the corn is nearl covered, and season with salt, "e""er, and a little butter% Allow the corn to simmer for about (C minutes, stirrin$ fre/uentl to "revent the mil! from stic!in$ to the bottom of the "an and scorchin$% 0o difficult will be e*"erienced in the "re"aration of this dish if a double boiler is used, but lon$er coo!in$ will be re/uired% When the corn is sufficientl coo!ed, remove from the fire and serve hot% ((A% C1R0 P3LP%##-ome "ersons are unable to di$est the coarse hulls of $reen corn, but can eat the corn if the hulls are removed% -uch "ersons need not be de"rived of the deli$hts of this ve$etable, for it ma be "re"ared in the form of "ul", which will not disa$ree with them% To "re"are corn "ul", first cut a slit down each row of !ernels with a shar" !nife + then, scra"e out the contents of the !ernels with the dull ed$e of the !nife, drawin$ the !nife downwards% When all the "ul" has been removed, season it with salt, "e""er, and butter, and heat it thorou$hl in a double boiler% -erve hot% If it is not desirable to serve the corn "ul" in this manner, it ma be used in various wa s, as the followin$ reci"es indicate% A $ood substitute for corn "ul" is canned corn, but this must be cho""ed in order to brea! u" the hulls% ((B% C1R0 -13FFLE%##0o more deli$htful corn dish can be "re"ared than corn souffle, for in addition to its bein$ a""eti,in$ and nutritious, it is e*tremel daint % It ma be coo!ed in a ba!in$ dish, but it is more attractive when ba!ed in individual ba!in$ dishes% A "oint to remember about its "re"aration is that it should be served immediatel u"on bein$ ta!en from the oven, for souffle alwa s shrin!s as it cools% C1R0 -13FFLE 9-ufficient to -erve -i*: ) c% $reen corn "ul" ( ts"% salt 4ash of "e""er ) Tb% melted butter ) Tb% flour (H= c% mil! ) e$$s &i* the corn "ul", salt, "e""er, and melted butter, stir in the flour, and add the mil!% -e"arate the e$$s, beat the ol!s, and add them to the mi*ture% Then beat the whites stiff and fold them in% Pour into a buttered ba!in$ dish or into individual ba!in$ dishes, set in a "an of hot water, and ba!e until brown% -erve at once% ()C% C1R0 1D-TER-%##.ariet can be secured in the use of corn b ma!in$ corn o sters% These $et their name from the fact that the resemble o sters in both si,e and sha"e% The ma be served as a $arnish for a meat dish or as a ve$etable dish% C1R0 1D-TER9-ufficient to -erve -i*:

( c% corn "ul" ( e$$ (H= c% flour (H) ts"% salt 4ash of "e""er (H) ts"% ba!in$ "owder Pre"are the corn "ul" accordin$ to the directions $iven in Art% ((A% To this add the beaten e$$, flour, salt, "e""er, and ba!in$ "owder% 4ro" in tables"oonfuls on a well#$reased $riddle% When brown on one side, turn and brown on the other side% Then fold throu$h the center, doublin$ one side over the other% -erve hot%

()(% C1R0 FRITTER-%##The "o"ularit of corn fritters, which have corn "ul" as their foundation, is undoubtedl due both to their flavor and to the variet the afford in the diet% The ma be served "lain, but most "ersons "refer them with a sauce of some !ind or with ma"le siru"% C1R0 FRITTER9-ufficient to -erve -i*: ) ( ( ( ) c% corn "ul", or ( can corn, cho""ed c% flour ts"% ba!in$ "owder ts"% salt e$$s

If canned corn is used, drain off the li/uid before usin$ it% To the corn, add the flour, ba!in$ "owder, and salt% -e"arate the e$$s and stir in the beaten ol!s% 'eat the whites stiff and fold them into the mi*ture% 4ro" with a s"oon into dee" fat, fr until brown, remove from the fat, and drain on "a"er% -erve "lain, with a desired sauce, or with ma"le siru"% C3C3&'ER- A04 T5EIR PREPARATI10 ())% The hard#rinded fruit of the cucumber "lant has been used from time immemorial as a ve$etable% In food value, cucumbers are ver low, com"arin$ closel with celer in this res"ect+ however, as the contain a lar$e amount of cellulose, or bul!, and mineral salts, the should not be disre$arded in the diet% The have a rather stron$ flavor due to their volatile oils, which so fre/uentl disa$ree with "ersons and which $ive cucumbers a re"utation for bein$ difficult to di$est% 5owever, when the are "ro"erl "re"ared, the can be eaten b most "ersons without harm% ()<% Formerl it was the custom to soa! slices of cucumber in salt water before servin$ them% This "rocedure, however, has been found to be "oor "olic , for nothin$ is $ained b it and the salt tou$hens the cellulose and ma!es the cucumbers lim" and rubber in te*ture% A much more satisfactor wa to "re"are cucumbers is to slice them and then soa! them for some time before servin$ in ice water or water as cold as can be obtained% The will then become cris" and delicious, and, besides bein$ more a""eti,in$ and a$reeable, the will be no less di$estible% After bein$ sliced and chilled, cucumbers are often combined with sliced onions and eaten with vine$ar, salt, and "e""er, or the are eaten alone or on lettuce, dressed with ma onnaise dressin$%

()=% -T3FFE4 C3C3&'ER-%##Possibl the onl reci"e for coo!ed cucumbers that is used to an e*tent is the accom"an in$ one for stuffed cucumbers% Cucumbers "re"ared in this wa are ver "alatable, and because of the in$redients used are much hi$her in food value than when eaten alone% -uch a dish is attractive, too% -T3FFE4 C3C3&'ER9-ufficient to -erve -i*: < cucumbers ) Tb% butter ( small onion, cho""ed ( ts"% salt 4ash of "e""er (#(H) c% steamed rice ( c% stewed tomatoes 'read crumbs -elect medium#si,ed cucumbers, wash and "eel them, and cut them in half len$thwise% 5ollow out the center so that the cucumbers will have the sha"e of boats% Then melt the butter in a fr in$ "an, add the cho""ed onion, salt, and "e""er, and heat to$ether for a few minutes% 0e*t add the rice, tomatoes, and sufficient bread crumbs to ta!e u" an e*cess of moisture% Fill the cucumbers with this mi*ture and ba!e until the are soft enou$h to be easil "ierced with a for!% 4urin$ the first "art of the coo!in$, "our a small amount of hot water into the "an in which the cucumbers are ba!ed% -erve hot% E66PLA0T A04 IT- PREPARATI10 ()>% E66PLA0T belon$s to the class of fruit ve$etables, and is closel related to the tomato in structure and com"osition% It $rows rather lar$e in si,e, is covered with a smooth brownish#"ur"le s!in, and is made u" of material that is close and firm in te*ture and cream white in color% 'ecause of the nature of its structure, e$$"lant would seem to be hi$h in food value, but, on the contrar , this ve$etable has ver little% In this res"ect, it is about e/ual to cabba$e and cauliflower and sli$htl less than strin$ beans% ()?% E$$"lant is found in the mar!et from earl summer until the be$innin$ of winter% 'ecause it is "rotected b a heav s!in, it !ee"s well and needs no s"ecial care in stora$e% The stron$ flavor of the "ul" is disa$reeable to man "ersons% 5owever, it has been found that much of this flavor ma be removed b soa!in$ the e$$"lant in stron$ salt water or b s"rin!lin$ it with salt after it has been sliced and then allowin$ it to stand for some time% It ma be "re"ared in a variet of wa s+ so, if the members of the famil care for it, the housewife will find it of $reat assistance in "lannin$ and "re"arin$ meals% ()@% -A3TE4 E66PLA0T%##The usual wa of "re"arin$ e$$"lant is to cut it into slices and then saute it% As the slices are di""ed into beaten e$$ and then into crumbs before sautein$, the food value of this ve$etable is increased and its flavor im"roved% Peel the e$$"lant and then cut it into (H=#inch slices% -"rin!le salt over the slices and let them stand for ( hour or more+ then "our off the ;uice that has collected% 'eat an e$$ sli$htl , and to it add a few tables"oonfuls of mil! or water% 4i" the slices of e$$"lant first into the beaten e$$ and then into crumbs% When sufficientl coated, saute in

shallow fat, brownin$ first on one side and then on the other% -erve hot% ()A% 'A2E4 E66PLA0T%##An attractive dish can be made b removin$ the contents from an e$$"lant, fillin$ the cavit with a well#seasoned stuffin$, and then ba!in$ the stuffed e$$"lant% 'A2E4 E66PLA0T 9-ufficient to -erve -i*: ( medium#si,ed e$$"lant ) c% dried bread crumbs (H) c% mil! ) ts"% salt (HA ts"% "e""er ( small onion, cho""ed ( Tb% "arsle ) Tb% butter Wash the e$$"lant and coo! in boilin$ water for about (C minutes% Remove from the water, cut off the to", scoo" out the contents, and cho" it into small "ieces% With this finel cho""ed "ul", mi* the bread crumbs, mil!, salt, "e""er, onion, "arsle , and melted butter% When the whole is thorou$hl blended, "ac! it into the shell of the e$$"lant and "lace in the oven% 'a!e for about <C minutes or until the stuffin$ is thorou$hl coo!ed and the to" is brown% -erve hot% ()B% -CALL1PE4 E66PLA0T%##If it is desired to increase the food value of e$$"lant and im"rove its flavor too, this ve$etable should be scallo"ed% The accom"an in$ reci"e carefull followed will "roduce a most a""eti,in$ dish% -CALL1PE4 E66PLA0T 9-ufficient to -erve -i*: ( medium#si,ed e$$"lant ( c% dried crumbs ) Tb% butter ) ts"% salt (HA ts"% "e""er (#(H) c% mil! Peel the e$$"lant and cut it into (H)#inch "ieces% Put into a sauce"an, cover with boilin$ salted water, coo! until tender, and then drain% 6rease a ba!in$ dish, s"read (H= cu"ful of crumbs on the bottom, and add one#half of the e$$"lant% 4ot with butter and then s"rin!le with salt and "e""er% Add another (H= cu"ful of crumbs and the remainin$ e$$"lant, dot a$ain with butter, and s"rin!le with salt and "e""er% Pour the mil! over the whole and s"rin!le the remainin$ (H) cu"ful of crumbs on the to"% Place in the oven and ba!e for (H) hour or more% -erve hot% FRE0C5 ARTIC512E- A04 T5EIR PREPARATI10 (<C% FRE0C5 ARTIC512E-, sometimes !nown as $lobe articho!es, California articho!es, and cardoons, are related to the famil of thistles% The are $rown for the sa!e of their lar$e flower#heads, or buds, which are shown in Fi$% (@ and which are much used as a food% These "lants stand stora$e and shi"ment ver well and ma be !e"t for lon$ "eriods of time without s"oilin$% It is therefore "ossible to trans"ort them considerable distances, a ver $ratif in$ fact, since most "ersons

consider articho!es a $reat delicac % (<(% 0ot all of the articho!e "lant is eaten% The "ortions of the flower that develo" in the center of the base are removed before the base is eaten% After the articho!es are coo!ed, the scales, or leaves, are "ulled from the coo!ed head with the fin$ers and the lower "art of each one is di""ed into sauce and eaten% The inner scales are much more tender and edible than the coarse outside ones% Althou$h articho!es find favor with man and are considered somewhat of a delicac , the are low in food value, bein$ about e/ual to as"ara$us in this res"ect% To add food material, a dressin$, such as drawn#butter sauce or ma onnaise dressin$, is usuall served% (<)% ARTIC512E- WIT5 51LLA04AI-E -A3CE%##The usual method of "re"arin$ articho!es is to boil them and then serve them with melted butter or a sauce% 'oiled articho!es ma also be cooled and then served with a salad dressin$% -ecure the desired number of articho!es and "re"are them for boilin$ b "ullin$ off the coarse outside leaves, cuttin$ off the to" of the bud, and removin$ the stem close to the bud% Cover well with boilin$ water, add ( teas"oonful of salt to each /uart, and boil until tender, or for about => minutes% Remove from the water and serve hot with melted butter or 5ollandaise sauce% If it is desired to use them for a salad, allow them to cool before addin$ the salad dressin$% .E6ETA'LE- 9PART (: EIA&I0ATI10 J3E-TI109(: 9a: To what is the flavor of ve$etables lar$el does coo!er affect thisK 9): 4escribe the structure of ve$etables% 9<: What food substances do ve$etables as a class su""l to the dietK su""l dueK 9b: 5ow

9=: 9a: What are the le$umesK 9b: What food substance do the in /uantit to the dietK

9>: 0ame the classes of ve$etables and $ive e*am"les of each class% 9?: 9a: When is soa!in$ ve$etables in salt water necessar K 9b: What "ro"ortions of salt and water are usedK 9@: What effect has the a""lication of heat on ve$etablesK 9A: 6ive an e*am"le of a method of coo!in$ ve$etables thatG 9a: wastes food material+ 9b: conserves food material% 9B: 6ive the reason for the use of soda in coo!in$ ve$etables% 9(C: 5ow should salt be used in the coo!in$ ofG 9a: tender ve$etablesK 9b: tou$h ve$etablesK 9((: Wh should care be ta!en not to overcoo! cabba$e, cauliflower, and 'russels s"routsK 9(): What is a $ood $eneral rule to follow for the len$th of time necessar for coo!in$ ve$etablesK

9(<: 1f what value are the sauces used to dress ve$etablesK 9(=: &ention some methods of "re"arin$ ve$etables that $reatl their food value% 9(>: What value has the addition of salt "or! or bacon in the "re"aration of dried beansK 9(?: 9a: Wh should the cover be left off the !ettle durin$ the coo!in$ of cabba$eK 9b: What other ve$etables are coo!ed in this wa K 9(@: E*"lain wh ones% old carrots and beets re/uire lon$er coo!in$ than oun$ increase

9(A: 9a: At what sta$e is $reen corn best for table useK 9b: 5ow ma this be reco$ni,edK 9(B: What value have corn "ul" and bean "ureeK 9)C: 9a: 5ow should cucumbers be "re"ared before servin$ rawK 9b: 5ow ma the stron$ flavor of e$$"lant be im"rovedK 8 8 8 8 8

.E6ETA'LE- 9PART ): 8 8

PREPARATI10 1F .E6ETA'LE- A- F114 9Continued: 6REE0- A04 T5EIR PREPARATI10 .ARIETIE- A04 F114 .AL3E (% .arieties of 6reens%##The leaves and stems of man oun$ "lants in either their wild or their cultivated form are used for food% All of them are similar in com"osition, but man of them differ in flavor and a""earance% The cultivated ones include beet to"s, endive, s"inach, and !ale, as well as lettuce, collards, -wiss chard, sorrel, mustard $reens, turni" to"s, "arsle , and cultivated cress and dandelion% The four $reens mentioned first are illustrated in Fi$% (, beet to"s bein$ shown in the lower ri$ht corner+ endive, in the u""er ri$ht corner+ s"inach, in the lower left corner+ and !ale, in the u""er left corner% Commonest amon$ the wild $reens are dandelion, cress, wild mustard, doc!, "o!eweed s"routs, mil!weed s"routs, and lamb's#/uarters% &ost of these wild varieties are e*cellent in the s"rin$ when the are oun$ and tender, but it is not advisable to use them for food unless one is "erfectl familiar with their a""earance% )% Food .alue of 6reens%##The food value of all $reens with the e*ce"tion of dandelion is ver low, bein$ ;ust about e/ual to that of celer and cucumbers% This ma be increased in their "re"aration b the addition of other food materials% 5owever, the chief use of $reens in the diet is not to su""l food value, but mineral salts, the most im"ortant one bein$ iron in a form that is necessar for buildin$ u" the blood% 6E0ERAL 4IRECTI10- F1R C112I06 6REE0-

<% The coo!in$ of $reens, both wild and cultivated, is not onl sim"le but "racticall the same for all varieties% When the are not used as a salad ve$etable, the are merel boiled until tender and then dressed in an desired wa % -ome !inds admit of s"ecial "re"aration, and wherever this is the case s"ecific directions are $iven under the "articular variet , but even in such an event the "reliminar "re"aration is the same% To "re"are $reens, loo! them over carefull , remove an deca ed or withered "arts, cut off the leaves, and wash in fresh cold water% Remove from the water and wash a$ain, and do this as man times as seems necessar to remove all the sand and $rit that the stal!s contain% An im"ortant "oint to remember is that the $reens should not be cleansed b "ourin$ the water off, as the sand will then remain in the "an and is li!el to mi* with the $reens a$ain% When the are thorou$hl washed, "ut them on to coo! in a sauce"an or a similar utensil% If the are oun$ and tender, the should be coo!ed as much as "ossible in their own ;uice in order to retain all the valuable mineral salts the contain, onl enou$h water bein$ added to start the coo!in$ without burnin$% In the case of $reens that are ver stron$ in flavor, it will be necessar to coo! them in a lar$er /uantit of water and then "our off what remains after coo!in$% When the have coo!ed until the are tender, season them if necessar , and add butter to $ive them flavor and increase their food value% .ine$ar or a slice of lemon adds much to the flavor of $reens% 'EET T1P=% The to"s of beets include the leaves and the stems of this ve$etable, The are at their best when the beets are ver oun$ or before the beets themselves have develo"ed% 'eet to"s are not used so e*tensivel as some $reens, but the will be found to have a more a$reeable flavor than man $reens that are more "o"ular% 'eets are raised for the "ur"ose of su""l in$ $reens b "lantin$ the seeds closel enou$h to$ether to form a thic! bed of leaves and then thinnin$ them out before the beets have develo"ed% A few ma be allowed to remain and develo" for use as beets% Doun$ beets that are "urchased with the to"s on also furnish a source of beet to"s as well as beets% When beet to"s are to be coo!ed, cut the stems into inch len$ths and use them with the leaves% Proceed to clean and coo! the $reens accordin$ to the directions $iven in Art% <% -eason with salt and "e""er and flavor with butter% -erve with somethin$ tart, such as vine$ar or lemon% 4A04ELI10 >% 4andelion, both wild and cultivated, is a "lant whose leaves are much used for a ve$etable $reen before the blossoms develo"% The wild ones have the advanta$e of bein$ chea", so the should be used if the can be secured+ the cultivated ones, on the other hand, cost as much as s"inach and other $reens% The season for dandelions is com"arativel short, lastin$ onl a few wee!s in the earl s"rin$% 3se should therefore be made of them when the can be "rocured in order to secure variet for the menu% When the are desired as coo!ed $reens, "re"are them in the manner e*"lained in Art% <% ?% 4andelion With -our -auce%##If a chan$e in the coo!in$ of dandelion is desired, it should be "re"ared with a sour sauce% This method of "re"aration is ver "o"ular, for besides increasin$ the food value of this variet of $reens, it im"roves the flavor ver much%

4A04ELI10 WIT5 -13R -A3CE 9-ufficient to -erve -i*: (H) "!% dandelion (H) c% vine$ar = thin slices bacon (H) c% water ) Tb% flour ( e$$ ( ts"% salt Clean and wash the dandelion% Cut the slices of bacon into small "ieces and saute until cris"% -tir the flour and salt into the bacon fat, add the vine$ar and water, and stir until the flour thic!ens% Add the beaten e$$ last, and remove from the fire% Put the dandelion into the "an and mi* well with the hot sauce% If the dandelion is "referred well wilted, set the "an over the flame, and stir until the dandelion a""ears as desired% -erve hot% E04I.E @% E04I.E is an herb that is used as a salad "lant or is coo!ed and served with a hot dressin$ or as $reens% The three common varieties of this $reen are escarole, chicor , and French endive, all of which have a sli$htl bitter taste and ma be found in the mar!et from late summer until earl winter% Escarole is a broad#leaved variet that is $rown more or less in a head% Chicor , which is shown in Fi$% (, has a small feather #ed$ed leaf, and is often bleached b t in$ the leaves to$ether at the to", so that the inside ones are ver tender% 'oth of these varieties ma be coo!ed, but the are also much used for salads% French endive bears ver little resemblance to the other !inds, havin$ strai$ht, cream #white leaves that are closel "ressed to$ether% It loo!s ver much li!e s"routs of some !ind, and is entirel bleached in the "rocess of $rowth b ban!in$ the earth around it% It is never used for an thin$ e*ce"t salads and $arnishes% A% Endive is ver low in food value, com"arin$ ver closel with celer and cucumbers in this res"ect% -till, as a salad ve$etable, it is worth of much more e*tensive use than is $enerall made of it% As a rule, its "rice is about the same as that of lettuce, so it should be substituted fre/uentl for lettuce to $ive variet to the diet% To be most satisfactor , endive should be bou$ht when it is fresh and unwithered and !e"t until used in a cool, dam" "lace% A $ood "lan is to wra" such ve$etables in a dam" cloth% If, u"on usin$, endive a""ears to be withered, it ma be freshened b "lacin$ it in a "an of cold water and allowin$ it to remain there for a short time% When endive is used as a salad, it ma be served merel with a salad dressin$ of some !ind or it ma be combined with other ve$etables before a""l in$ the dressin$% Escarole and chicor , which are much used as $reens, should be "re"ared and coo!ed accordin$ to the directions $iven in Art% <% LETT3CEB% Lettuce is a well#!nown herb that is much used as a salad ve$etable% There are numerous varieties of lettuce, but these ma be reduced to the two !inds shown in Fi$% ), leaf lettuce on the ri$ht and head lettuce on the left% Leaf lettuce, which is more often used for

$arnishin$ than for an other "ur"ose, has firm, cris", $reen, u"ri$ht leaves+ on the other hand, head lettuce has round leaves formin$ a com"act head, li!e cabba$e% The outside leaves of head lettuce are $reen, but the inside ones are usuall bleached b the e*clusion of li$ht, as are those of cabba$e and endive% These inside leaves are more tender than the others, and hence more to be desired as a salad ve$etable than the unbleached variet % In food value, lettuce com"ares closel with other varieties of $reens and is hi$h in the same mineral salts that the are% The bleached leaves do not contain so much iron as the $reen ones% LIllustrationG FI6% )M (C% As has alread been im"lied, lettuce finds its "rinci"al use in $arnishin$ salads% When used for this "ur"ose, it should be eaten alon$ with the salad, for it is too valuable to be wasted% -ince the coarse outside leaves of a stal! or a head of lettuce do not loo! so well as the tender bleached ones, the are often re;ected, but this should not be done, for use can also be made of them% For instance, such leaves ma be shredded into narrow stri"s and used as a foundation for salads that will be ;ust as attractive as those havin$ a sin$le lettuce leaf for a $arnish% When it is reali,ed that the outside leaves are "urchased at the same "rice as the more delicate "arts of the lettuce, it can readil be understood wh the also should be utili,ed as food% &ost of the $arden varieties of lettuce, es"eciall when the have $rown ver lar$e, are fre/uentl coo!ed as $reens% When used in this wa , lettuce is "re"ared, as are other $reens, accordin$ to the directions $iven in Art% <% This ve$etable also ma!es an a""eti,in$ dish when it is "re"ared with a sauce and served hot in the same wa as dandelion% -PI0AC5 ((% -PI0AC5, which is shown in Fi$% (, consists of the lar$e, flesh , dee"#$reen leaves of a $arden herb much used as a $reen for food% In fact, this is one of the most "o"ular varieties of $reens and is used more e*tensivel than an other% &an varieties of s"inach are $rown, but all of them are used in ;ust the same wa % It is sli$htl hi$her in food value than lettuce and endive, but lower than dandelion% 5owever, it is a valuable food in the diet because of the lar$e /uantit of iron it contains, and man "ersons eat it not so much because the li!e it but because the believe it is $ood for them% ()% -ome !inds of s"inach do not !ee" for lon$ "eriods of time% Therefore, in order to avoid an waste, s"inach should alwa s be ver fresh when "urchased and should be used as soon as "ossible after it is obtained% It ma be "re"ared in a $reater number of wa s than most of the other $reens e*ce"t, "erha"s, those used for salads% For instance, it is served with entrees of various !inds, is combined with meat, ham and s"inach bein$ a much used combination, or is made into a "uree b forcin$ it throu$h a sieve and then used in the ma!in$ of sou" or souffle% Then, a$ain, s"inach is often boiled and "ressed into small cu"s to form molds% -uch a mold ma be used to $arnish a dish of some sort or, as here shown, ma be $arnished with a slice of hard#coo!ed e$$% When s"inach is used in an of these wa s, it should first be coo!ed accordin$ to the directions $iven for the "re"aration of $reens in Art% <% (<% -PI0AC5 -13FFLE%##The "uree that is made b forcin$ boiled s"inach throu$h a sieve ma be used in a variet of wa s, but none of these is more satisfactor than s"inach souffle% When made accordin$ to the accom"an in$ reci"e, s"inach souffle will be found to be a""eti,in$ as well as nourishin$%

-PI0AC5 -13FFLE 9-ufficient to -erve -i*: ) Tb% butter (H) c% hot mil! ) Tb% flour ( c% s"inach "uree ( ts"% salt ) e$$ whites 4ash of "e""er &elt the butter, add the flour, salt, "e""er, and hot mil!, and stir in the s"inach "uree% 'eat the e$$ whites stiff and fold them into the mi*ture% 6rease individual ba!in$ dishes or a lar$e ba!in$ dish and fill two#thirds full with the mi*ture% Place in a "an of hot water and ba!e in a slow oven until firm, or for about )C or <C minutes% (=% -PI0AC5 R1DAL%##A ver attractive dish can be made b combinin$ s"inach with toast, hard#coo!ed e$$, and lemon% This dish is !nown as s"inach ro al, and because of the additional in$redients it is nutritious as well as "alatable% -PI0AC5 R1DAL 9-ufficient to -erve Four: (H) "!% s"inach (H< c% water (#(H) ts"% salt < Tb% bacon fat or butter < Tb% flour (HA ts"% "e""er Trian$ular "ieces of toast ) hard#coo!ed e$$s ( lemon Loo! the s"inach over carefull and remove all roots and dead leaves% Cut the stal!s a"art and wash them thorou$hl several times in fresh, clean water to remove the sand and dirt, liftin$ the s"inach out of the water each time instead of "ourin$ the water off% Put the s"inach into a sauce"an with the water% -tir fre/uentl until the s"inach is wilted and there is sufficient water to boil it% Add ( teas"oonful of the salt and coo! until the leaves are ver tender, or for about (> or )C minutes% 4rain off all but about (H) cu"ful of the li/uid% &elt the fat in a fr in$ "an, stir the flour into it, brown to a $olden brown, and then add the s"inach, "e""er, and remainin$ salt% -tir and coo! until the flour has thic!ened and mi*ed well with the s"inach% Turn out in a mound on a "latter and "lace the "ieces of toast around the s"inach as shown% -lice the hard#coo!ed e$$s, cut the lemon into an desirable sha"e, and use these to $arnish the "latter% In servin$ this dish, "ut a s"oonful of s"inach on a "iece of toast and serve a slice or two of e$$ and lemon with each "ortion% (>% CREA&E4 -PI0AC5%##After s"inach has been boiled until it is tender, it ma be made more a""eti,in$ b combinin$ it with a well#flavored cream sauce, accordin$ to the accom"an in$ directions% CREA&E4 -PI0AC5 9-ufficient to -erve Four: (H) "!% s"inach

(H) ts"% salt ) Tb% ham or bacon fat 4ash of "e""er ) Tb% flour )H< c% mil! 'oil the s"inach accordin$ to the directions $iven in Art% <% &elt the fat in a fr in$ "an, add the flour, salt, "e""er, and mil!, and stir until the flour thic!ens% Cho" the coo!ed s"inach and add it to the hot dressin$% -tir and coo! until the two are well blended% -erve hot% WATERCRE-- A04 PAR-LED (?% WATERCRE-- and PAR-LED are two herbs, or $reens, that are used considerabl for $arnishin$ and flavorin$ other dishes% These $reens are shown in Fi$% >, that at the left bein$ watercress and that at the ri$ht "arsle % (@% Watercress, which is commonl !nown as "e""ercress, usuall $rows wild in beds alon$ the ban!s of s"rin$s or clear, cool streams% A few varieties, however, are cultivated, and these are $rown in dr soil and !nown as u"land cress% It is a ver "rolific herb, and ma be obtained from earl s"rin$ until late in the fall+ in fact, it does not free,e easil and is sometimes found in earl winter alon$ the swiftl flowin$ streams that are not fro,en over% Watercress ma be used whenever it can be "rocured, but it is not ver desirable when in blossom% Its chief use is to $arnish salads and other dishes, but it ma also be coo!ed and served hot as a $reen% In such an event, its coo!in$ is accom"lished in the same wa as that of other $reens% (A% Parsle , while classified as a $reen ve$etable, is "erha"s not in the true sense of the word a real ve$etable, since it is used for onl two "ur"oses, and in neither of these is it served coo!ed or raw as an e*clusive article of diet% The most im"ortant use of "arsle is "erha"s that of flavorin$% It is added to sou"s, sauces, and various !inds of coo!ed ve$etables in order to im"art additional flavor% In such cases, it should be cho""ed ver fine in order that all "ossible flavor ma be e*tracted from it% Parsle ma also be dried before it is used for this "ur"ose, "rovided it must be !e"t for an len$th of time% The other use of "arsle is that of $arnishin$% It is often used in small s"ra s to $arnish a roast of meat, a stea!, cho"s, fish, or some ba!ed, fried, or sauted ve$etable% -ometimes it is cho""ed ver fine and "laced around the ed$e of a "att shell, a croustade, a timbale case, or a "iece of toast u"on which food is served% Parsle ma be eaten when it is served as a $arnish if its flavor is found to be a$reeable to the taste% 7ER3-ALE& ARTIC512E- A04 T5EIR PREPARATI10 (B% 7ER3-ALE& ARTIC512E- are tubers belon$in$ to the sunflower famil % In a""earance the resemble "otatoes to some e*tent, but, as a rule, the are neither so lar$e nor so smooth% The inside te*ture of this ve$etable is more moist and not so meal as that of the Irish "otato% 7erusalem articho!es are eas to $row and are ver "rolific, so that if an one is fond of them the will be found to be a "rofitable cro"% For table use, the are "re"ared in much the same wa as "otatoes% )C% CREA&E4 ARTIC512E-%##A common method of "re"arin$ 7erusalem articho!es is to cream them% Wash and "eel the desired number of articho!es and cut them into (H)#inch dice% Put these to coo! in boilin$ salted water and coo! until tender enou$h to be "ierced with a for!%

4rain off the water and dress with hot medium white sauce% -erve hot% )(% '3TTERE4 ARTIC512E-%##Another satisfactor wa in which to "re"are 7erusalem articho!es is to dress them with butter% Wash and "eel the re/uired number of articho!es and cut them into slices% Put these to coo! in boilin$ salted water and coo! until tender enou$h to be "ierced with a for!% 4rain off the water and dress with melted butter to which has been added a little cho""ed "arsle % -erve hot% 215LRA'I A04 IT- PREPARATI10 ))% 215LRA'I is a variet of cabba$e havin$ a turni"#sha"ed stem% 1n account of its sha"e it is often called turni" cabba$e% The edible "art of !ohlrabi is the enlar$ed stem, which has the flavor of both turni" and cabba$e% The stems of the leaves are attached to the enlar$ed "ortion that is used for food, and these must be removed in the "re"aration of the ve$etable% 2ohlrabi is not a "erishable ve$etable and therefore stands stora$e ver well% For mar!et, it is usuall "laced in bunches and tied as are beets and carrots% In food value, this ve$etable, li!e cabba$e, is somewhat low% The food value it does have is carboh drate in the form of su$ar% )<% After the stems of the leaves have been cut off, the !ohlrabi should be washed and then "ared to remove the outer s!in% It is usuall diced or sliced thin, and then coo!ed and dressed in an desirable wa % This ve$etable, li!e cabba$e, cauliflower, etc%, should be coo!ed with the cover removed from the !ettle, in order to allow some of the flavor to esca"e in the steam% 2ohlrabi that is old or that has been in stora$e for some time develo"s wood "ortions as do turni"s, beets, and other winter ve$etables, and must therefore be coo!ed sufficientl lon$ to ma!e it "alatable% )=% '1ILE4 215LRA'I%##Persons fond of !ohlrabi as a ve$etable will undoubtedl "refer it merel boiled and flavored with butter, "e""er, and salt% When it is to be coo!ed in this wa , "re"are it in the manner ;ust e*"lained% Then "ut it on to coo! in sufficient boilin$ salted water to cover it well, and allow it to coo! with the cover removed until it can be easil "ierced with a for!% When sufficientl coo!ed, "our off the water, season to taste with salt and "e""er, and add ( tables"oonful of butter for each "int of !ohlrabi coo!ed% -erve hot% )>% &A-5E4 215LRA'I%##As turni"s and "otatoes are often boiled and then mashed, so !ohlrabi ma!es a ver a""eti,in$ dish when "re"ared in this wa % Pre"are the !ohlrabi and coo! it b boilin$% When it has coo!ed soft, drain off the water and mash with a wooden or a wire "otato masher% -eason with salt and "e""er, and add ( tables"oonful of butter for each "int of coo!ed ve$etable% -erve hot% )?% CREA&E4 215LRA'I%##The "re"aration of !ohlrabi can be varied b servin$ it with a cream sauce% -uch a sauce also increases the food value of this ve$etable b su""l in$ the substances in which it is low% CREA&E4 215LRA'I 9-ufficient to -erve -i*: = c% diced !ohlrabi ) Tb% butter ) Tb% flour (H) ts"% salt 4ash of "e""er

( c% mil! Coo! the !ohlrabi in boilin$ salted water until tender and then drain the water from it% &elt the butter in a sauce"an, add the flour, salt, and "e""er, and into this stir the hot mil!% Coo! until the sauce has thic!ened% Then "our it over the !ohlrabi and reheat% -erve hot% LE0TIL- A04 T5EIR PREPARATI10 )@% LE0TIL- are the flattish, circular, dried seeds of an annual vine $rown chiefl in Euro"e and Asia% The belon$ to the class of ve$etables !nown as le$umes, and are therefore hi$h in "rotein in the form of le$umin% The also contain a lar$e amount of carboh drate in the form of starch and are hi$h in mineral salts% 'ecause of their hi$h food value, which is somewhat over (,?CC calories to the "ound, the are a valuable food in the diet, "articularl as a meat substitute% Conse/uentl , when lentils can be obtained at a reasonable "rice, it is wise to ma!e considerable use of them% There are three varieties of lentils, ellow, red, and blac!, and the resemble s"lit "eas in a""earance, as will be observed from Fi$% ?, which shows a "anful of dried lentils% The have a distinctive flavor that is a$reeable to most "ersons% 5owever, li!e other dried le$umes, lon$ coo!in$ is re/uired to ma!e them tender and "alatable% )A% C112I06 1F LE0TIL-%##In $eneral, the "re"aration of lentils is similar to that of dried beans, the coo!in$ of which is now thorou$hl understood% The ma be "ut on to coo! immediatel after the are washed, but, as in the case of dried beans, their coo!in$ ma be hastened if the are first softened b soa!in$ them in cold water for A to () hours% At the end of this time, it is advisable to "arboil the lentils for about (C or (> minutes, or until their outer s!ins be$in to crac!, in water to which a "inch of soda has been added% This water bein$ "oured off, the lentils should be washed and then "ut to coo! in fresh water to which ( teas"oonful of salt is added for each /uart of water used% Li!e beans, the lentils should be coo!ed slowl until the are soft enou$h to crush between the fin$ers% With these "rinci"les for the coo!in$ of lentils well in mind, the housewife will have no difficult in "re"arin$ this ve$etable, for almost an of the reci"es $iven for dried beans ma be used with lentils substituted for the beans% )B% LE0TIL P3FF%##A decided chan$e from the usual wa s of "re"arin$ lentils can be had b ma!in$ lentil "uff% 'lac! lentils are used for this "re"aration, and the are made into a "uree before bein$ used in the "uff% If the accom"an in$ reci"e is carefull followed, a most a""eti,in$, as well as nutritious, dish will be the result% LE0TIL P3FF 9-ufficient to -erve -i*: (#(H= c% lentil "uree (#(H) c% riced "otatoes ) Tb% butter (H) c% mil! (#(H) ts"% salt (HA ts"% "e""er ) e$$s -oa! the lentils overni$ht in water that contains a "inch of soda, "arboil them for about (C minutes, and "our off the water% Put them to

coo! in cold water and coo! until the are tender, allowin$ the water to eva"orate com"letel , if "ossible, so that the "uree made from them will be dr % 5owever, if an water remains when the lentils are done, "our it off and use it for sou" or sauce% &a!e the "uree b forcin$ the coo!ed lentils throu$h a colander% If it is found to be too wet, less mil! can be used than the reci"e calls for% Coo! several "otatoes and rice them b forcin$ them throu$h a colander or a ricer% Combine the lentils and "otatoes, and to this mi*ture add the butter, mil!, salt, and "e""er% -e"arate the e$$s, and beat the ol!s sli$htl and the whites until stiff% -tir the ol!s into the mi*ture and, ;ust before "uttin$ the "uff into the oven, fold in the whites% Pour into a buttered ba!in$ dish, set in the oven, and ba!e until the "uff is set and the surface is brown% -erve hot% &3-5R11&- A04 T5EIR PREPARATI10 <C% &ushrooms are not a ve$etable+ still the are included in this -ection because the are used li!e a ve$etable% In realit , the are a fun$us $rowth containin$ no chloro"h l, or $reen colorin$ matter, consistin$ of an erect stal! that su""orts a ca"#li!e e*"ansion% The occur in man varieties, both "oisonous and non#"oisonous% The non# "oisonous, or edible, mushrooms are found on rich, moist "astures all over the world and the are also ver fre/uentl cultivated% The ma be collected in almost an localit , but no "erson who is not "erfectl familiar with their characteristics and therefore able to ;ud$e the non#"oisonous !inds from the "oisonous should attem"t to $ather them% Fresh mushrooms can usuall be found in the mar!ets, but as the are e*"ensive, the should be considered a lu*ur and used onl occasionall % Instead, some of the small canned varieties, which are usuall satisfactor for most "ur"oses, should be used when mushrooms are desired and the wild ones cannot be secured% <(% In food value, mushrooms are not ver hi$h, bein$ about e/ual to beets or carrots in this res"ect+ but the have a hi$her "ercenta$e of "rotein than these ve$etables and the contain e*tractives similar to those found in meat% To increase their food value, mushrooms are often combined with other foods, such as "eas, chestnuts, diced meats, and fowl, and made into dishes of various sorts% Then, a$ain, the are served as a $arnish with stea!s and other meat dishes% In short, if the can be secured from the surroundin$ nei$hborhood or the "rice is not "rohibitive, the should be used in the man e*cellent wa s that are devised for their "re"aration% <)% PREPARATI10 F1R C112I06%##To "re"are mushrooms for coo!in$, clean them b brushin$ them carefull with a soft brush, b scra"in$ the surface, and, in some cases, b removin$ the stems% 4o not, however, throw the stems awa , for the ma be used as well as the ca"s% If the mushrooms are found to be tou$h, the s!in should be "eeled off% After bein$ thus "re"ared, mushrooms ma be coo!ed in various wa s, as is e*"lained in the accom"an in$ reci"es% LIllustrationG FI6% @M <<% 'R1ILE4 &3-5R11&-%##1ne of the sim"lest methods of coo!in$ mushrooms is to broil them% This ma be done either b e*"osin$ them directl to the heat or b "an#broilin$ them% In this reci"e, onl the ca"s are used% Clean the mushrooms that are to be broiled and remove the stems% Place the ca"s in a broiler that has been $reased or in a sli$htl $reased fr in$ "an% 'rown them on one side, then turn them and brown them on the other side% Remove to a "latter, dot with butter, season with salt and

"e""er, and serve% <=% -TEWE4 &3-5R11&-%##Another ver sim"le wa in which to coo! mushrooms is to stew them and then serve them on toast% When "re"ared b this method, both the stems and the ca"s are utili,ed% Clean the mushrooms and cut both the ca"s and the stems into small "ieces% Coo! until tender in sufficient water, stoc!, or mil! to cover them well, and then season with salt and "e""er% To the li/uid that remains, add enou$h flour to thic!en it sli$htl % -erve on toast% <>% -A3TE4 &3-5R11&-%##When mushrooms are sauted, the are often used with other dishes, "articularl broiled stea!, to im"rove the flavor and $ive variet % In fact, stea! smothered with mushrooms is considered a lu*ur % 5owever, sauted mushrooms are ver fre/uentl served alone or, to$ether with a sauce made from the fat in which the are coo!ed, the are served on toast% Clean the mushrooms, remove the stems, and dred$e both stems and ca"s with flour% &elt fat in the fr in$ "an and "lace the dred$ed mushrooms in it% -aute until brown on both sides and season with salt, "e""er, and cho""ed "arsle % -erve in an desired manner% If sauce is desired, add water or stoc! to the flour and fat that remain in the fr in$ "an, and allow this to coo! for a few minutes% <?% CREA&E4 &3-5R11&- A04 C5E-T03T-%##0o more deli$htful combination can be ima$ined than mushrooms and chestnuts% When combined with a cream sauce and served in "att shells or timbale cases, a dish suitable for the daintiest meal is the result% Another ver attractive wa in which to serve this combination is to "lace it in a ba!in$ dish, or, as shown in Fi$% A, in individual ba!in$ dishes, cover it with a la er of biscuit or "astr crust, ba!e, and serve it as a "ie% CREA&E4 &3-5R11&- A04 C5E-T03T9-ufficient to -erve Ei$ht: (#(H) c% stewed chestnuts (#(H) c% stewed mushrooms < Tb% butter < Tb% flour (#(H) ts"% salt (HA ts"% "e""er (#(H) c% mil! Remove the shells from the re/uired number of Italian chestnuts and coo! the nut meats in boilin$ water until tender% Peel off the s!ins and brea! the chestnuts into "ieces% If fresh mushrooms are used, stew them in boilin$ water until tender% Cut the stewed or canned mushrooms into "ieces of the same si,e as the chestnuts, and mi* the two to$ether% &a!e a cream sauce b meltin$ the butter, addin$ the flour, salt, and "e""er, and stirrin$ in the hot mil!% Coo! until the mi*ture thic!ens, "our it over the chestnuts and mushrooms, and serve in an of the wa s su$$ested% 12RA A04 IT- PREPARATI10 <@% 12RA is a fruit ve$etable consistin$ of a $reen "od that is several inches lon$, "ointed at one end, and filled with seeds% Althou$h o!ra ori$inated in Africa, it is for the most "art $rown in the southern

section of the 3nited -tates% 5owever, canned o!ra ma be obtained almost an where% 1!ra is low in food value, bein$ onl sli$htl hi$her than cabba$e and most of the $reens+ nevertheless, it is li!ed b man "ersons% It is of a mucila$inous, or $umm , consistenc , and if it is not "ro"erl coo!ed it becomes ver slim and is then decidedl un"leasant% 'ecause of its $umm nature, it hel"s to thic!en an dish to which it is added% Probabl its chief use is as an in$redient in sou"s, when it is !nown as $umbo% Chic!en $umbo sou" is one of the most "o"ular dishes of this !ind% The "reliminar "re"aration of o!ra is the same as that of most other ve$etables+ that is, the "ods should be washed, the stems removed, and the cleaned "ods then coo!ed in sufficient boilin$ salted water to cover them well% <A% -TEWE4 12RA%##The sim"lest wa in which to "re"are o!ra is to stew it% When seasoned well with salt, "e""er, and butter, stewed o!ra finds much favor with those who care for this ve$etable% -elect the re/uired number of o!ra "ods and "ut them on to coo! in enou$h boilin$ salted water to cover them well% Coo! until the "ods are soft enou$h to be easil "ierced with a for!% -eason with "e""er and, if necessar , additional salt, and add ( tables"oonful of butter for each four "ersons to be served% <B% 12RA WIT5 T1&AT1E-%##If one does not desire a dish made entirel of o!ra, it ma be combined with tomatoes% -uch a combination, seasoned well and flavored with ham or bacon fat, ma!es a ver tast dish% 12RA WIT5 T1&AT1E9-ufficient to -erve -i*: (#(H) c% stewed or canned o!ra (#(H) c% stewed or canned tomatoes (#(H) ts"% salt (HA ts"% "e""er ) Tb% ham or bacon fat 5eat the o!ra and tomatoes to$ether in a sauce"an and add the salt, "e""er, and ham or bacon fat% Coo! for > or (C minutes or until well blended% -erve hot% 10I10- A04 T5EIR PREPARATI10 .ARIETIE- 1F T5E 10I10 FA&ILD =C% 10I10- are the chief commercial ve$etable of the bulb cro"s% The have been cultivated from the earliest times, their native countr bein$ Central Asia% Closel allied to the onion are several other bulb ve$etables, includin$ $arlic, shallots, lee!s, and chives, all of which are used more e*tensivel for flavorin$ dishes than for an other "ur"ose% Fi$% (C shows several varieties of this famil , the $rou" of three in the u""er ri$ht corner bein$ $arlic+ the bunch in the lower ri$ht corner, lee!s+ the bunch in the lower left corner, $reen onions+ and the remainder of those shown in the illustration, different varieties of dried onions, that is, onions that have been allowed to mature% =(% This entire class of food is characteri,ed b a t "ical, volatile oil, which in most cases is so stron$ as to be somewhat irritatin$ and which causes the ve$etable to disa$ree with man "ersons% This flavor, however, can be almost entirel dissi"ated b coo!in$, so that man

"ersons who cannot eat the various members of the onion famil raw can tolerate them coo!ed% In food value, which is found "rinci"all as carboh drate in the form of su$ar, this class of foods is not ver hi$h, bein$ about the same as carrots, beets, and other root ve$etables% -ome "ersons believe that onions have wonderful medicinal value in curin$ colds and "reventin$ them, but there is reall no foundation for such a belief% =)% 10I10-%##As has been "ointed out, onions are of two $eneral varieties, dried and $reen% 4ried onions, as shown in Fi$% (C, are those which have been allowed to $row to maturit and have then been cured, or dried, to a certain e*tent% -uch onions are in demand at all seasons% 6reen onions are those which are "ulled, or ta!en out of the $round, before the have matured and are eaten while fresh% The are es"eciall "o"ular in the s"rin$, althou$h the have a rather lon$ season% Each of these classes has man varieties, which var in flavor and in color, some of the dried ones bein$ ellow, some red, and others white% All dried onions have e*cellent !ee"in$ /ualities, so, after "urchasin$, no s"ecial care need be $iven to them e*ce"t to store them in a com"arativel cool, dr "lace% 4eterioration is due chiefl to s"routin$, for as soon as the new "lant be$ins to $row from the center of the onion, the remainder becomes soft and loses much of its flavor% The $reen, immature onions, however, will not !ee" for an len$th of time, and in order to !ee" them fresh until the are used, the must be stored in a cool, dam" "lace% =<% 6ARLIC%##The variet of onion !nown as $arlic is ver much desired b the "eo"le of southern Euro"e, where it ori$inated% It resembles the onion in a""earance, but it consists of several "arts, or small bulbs, called cloves, which are encased in a coverin$ of thin white s!in% 6arlic has a ver stron$ "enetratin$ odor and a bitin$ taste that resemble the odor and taste of onion, but that are much ran!er% It is little used b Americans e*ce"t as a flavorin$ for salads and various !inds of hi$hl seasoned meats% In realit , a ver small amount of $arlic is sufficient to lend enou$h flavor, and so the bowl in which a salad is served is often merel rubbed with $arlic before the salad is "ut into it% 0o difficult will be e*"erienced in reco$ni,in$ $arlic in the mar!ets, for here it is found in lon$ strin$s that are made b braidin$ the dr stems to$ether% ==% -5ALL1T-%##Closel allied to $arlic are shallots, which are native to - ria, where the still $row wild% The are said to have been brou$ht into Euro"e b the Crusaders% The bulbs of this ve$etable are similar to those of $arlic, bein$ com"ound in form, but instead of bein$ enclosed in a thin coverin$, the are se"arate when mature% -hallots have a stron$ flavor, but it is not so ran! as that of $arlic, nor does the odor remain in the mouth so lon$ as that of onion% &an "ersons li!e shallots for flavorin$ stews, sou"s, salads, and "ic!les% =>% LEE2-%##Another member of the onion famil that is more hi$hl "ri,ed and more e*tensivel raised in Euro"e than in the 3nited -tates is lee!s% Lee!s do not "roduce a bulb as do onions% In this ve$etable, the lower "arts of the leaves $row close to$ether and form a bulb#li!e stem, or nec!, which is fairl solid and which constitutes the edible "art% The odor and flavor of lee!s are similar to those of onions, but the are somewhat wea!er% The flesh stem ma be bleached b ban!in$ it with earth, and when this is done, the flavor becomes more mild and the te*ture more tender than in the onion bulb% Li!e shallots, lee!s are used to flavor stews, sou"s, and similar foods% =?% C5I.E-%##The member of the onion famil !nown as chives is a small

"lant whose roots remain in the $round for man ears and "roduce ear after ear dense tufts of slender, hollow leaves% These leaves $row to a hei$ht of about ? or A inches and resemble the to"s of onions e*ce"t that the are much smaller% Chives, which have a more delicate flavor than onions, are much used for flavorin$ sou", stews, salads, meats, and other ve$etables and as a $arnish for salads% When used for an of these "ur"oses, the are cut into tin "ieces% PREPARATI10 1F 10I10=@% 10I10- F1R FLA.1RI06%##When onl the flavor of onions is desired in a salad or a coo!ed dish of some sort, such as a dressin$ for fowl, hash, or an similar combination of food in$redients, the onion should be added in the form of ;uice and "ul" rather than in "ieces% Then it will not be "ossible to observe the onion when it is mi*ed with the food nor to come across small "ieces of it when the food is eaten% To "re"are an onion in this wa , "eel it, cut off a crosswise slice, and then $rate the onion on a $rater over a shallow dish% Add the ;uice and "ul" thus obtained to an food that calls for onion as a flavorin$% =A% 10I10- F1R T5E TA'LE%##When onions are to be used as a ve$etable for the table, the re/uire coo!in$, but first of all the must be "eeled% This is at best a rather un"leasant tas!, because the fumes from the stron$ volatile oil are irritatin$ to both the e es and the nostrils% 5owever, it ma be done more comfortabl b !ee"in$ the onions immersed in cold water durin$ the "eelin$% Remove onl the dr outside shells, and, if the onions are lar$e, cut them in halves or /uarters% 5owever, as the various la ers are li!el to fall a"art when the onion is cut, it is advisable to select medium#si,ed or small onions, for these ma be coo!ed whole% After the onions have been "eeled, the ma be coo!ed in a variet of wa s% =B% '1ILE4 10I10-%##Perha"s the sim"lest method of coo!in$ onions is to boil them% To allow the stron$ volatile oil to esca"e instead of bein$ reabsorbed b the onions, and thus im"rove the flavor of the onions, the cover should be !e"t off the vessel while the are coo!in$% The water in which this ve$etable is coo!ed has not a ver a$reeable flavor, so no use should be made of it% Peel the desired number of onions and if necessar cut them into halves or /uarters% Place them in sufficient boilin$ water to cover well% Coo! in an uncovered vessel until tender enou$h to be easil "ierced with a for!, but not so soft as to fall a"art% Then "our off the water, season with more salt, if necessar , and a little "e""er, and add ( tables"oonful of butter for each four "ersons to be served% -erve hot% >C% CREA&E4 10I10-%##A cream sauce added to onions ma!es a ver a""eti,in$ dish% In fact, most "ersons "refer creamed onions to an other method of "re"aration% CREA&E4 10I109-ufficient to -erve -i*: ( "t% stewed onions < Tb% butter < Tb% flour ( ts"% salt 4ash of "e""er (#(H) c% hot mil!

Pre"are the onions accordin$ to the directions $iven in Art% =B% When the are tender enou$h to be easil "ierced with a for!, drain% &elt the butter, and add the flour, salt, "e""er, and hot mil!% Coo! until the sauce thic!ens, "our over the stewed onions, heat to$ether for a few minutes, and serve% >(% 'A2E4 10I10-%##If variet in the "re"aration of onions is desired, ba!ed onions should be tried% -elect medium#si,ed onions, "eel them, and then boil them whole in boilin$ salted water until the are almost tender% 4rain off the water, "lace the onions in a shallow dish, brush with butter, and s"rin!le with salt and "e""er% Place in a hot oven and ba!e until brown on one side+ then turn them and brown on the other side% -erve hot% >)% -T3FFE4 10I10-%##When lar$e onions can be secured, a ver a""eti,in$ as well as attractive dish can be "re"ared b stuffin$ them and then ba!in$ them brown% -T3FFE4 10I109-ufficient to -erve -i*: ? lar$e onions ( c% dried bread crumbs ) Tb% butter (H) ts"% salt (HA ts"% "e""er (H) ts"% celer salt (H= c% mil! Peel the onions and coo! them in boilin$ salted water until almost tender% Remove from the water and ta!e out the inner "ortions of the onions, leavin$ the outside la ers in the sha"e of a cu"% Cho" the "ortions of the onions which have been removed and mi* with the bread crumbs% &elt the butter, add to it the cho""ed onion, bread crumbs, salt, "e""er, and celer salt, and stir all to$ether for a few minutes over the flame% Add the mil!, and if the (H= cu"ful is not sufficient to ma!e the stuffin$ moist, add more% Fill the onion shells with the stuffin$, "lace in a hot oven, and ba!e until brown% -erve immediatel % PAR-0IP- A04 T5EIR PREPARATI10 ><% Parsni"s are an im"ortant root ve$etable, bein$ closel allied to carrots% The are used to a certain e*tent durin$ the summer when the are immature, but $enerall the are allowed to mature so that the ma be stored for use as a winter ve$etable% Parsni"s have an advanta$e over man ve$etables in that the have e*cellent !ee"in$ /ualities and are "articularl hard , bein$ able to withstand considerable free,in$ and thawin$ when the are left in the $round durin$ the winter% 5owever, as the $row older, the develo" a wood te*ture, as do beets and turni"s, and so at the end of the winter re/uire lon$er coo!in$ than at the be$innin$% >=% In food value, "arsni"s are somewhat hi$her than other root ve$etables, containin$ a lar$e amount of carboh drate, which occurs in the form of su$ar% Althou$h the are wholesome and nourishin$, the have a "eculiar, sweetish flavor that is due to the volatile oil the contain and is ob;ectionable to some "ersons% -till, those who are fond of this flavor find that "arsni"s afford an e*cellent o""ortunit to $ive variet to the diet, for the ma be "re"ared in a number of wa s, most of which are similar to the wa s in which carrots are coo!ed%

>>% In "re"arin$ "arsni"s for coo!in$, scra"e them, if "ossible, instead of "eelin$ them, so as not to waste an of the edible material% Then, too, tr to obtain medium#si,ed "arsni"s, for the will be of much better /ualit than the lar$er ones% If uneven si,es must be used, the lar$er ones should be cut before bein$ coo!ed, so that the will be similar in si,e to the smaller ones and therefore coo! in the same len$th of time% >?% &A-5E4 PAR-0IP-%##A ver sim"le wa in which to "re"are "arsni"s is to mash them% Clean and scra"e the desired number of "arsni"s and "ut them to coo! in sufficient boilin$ salted water to cover% Coo! until tender enou$h to be "ierced with a for!, the len$th of time re/uired to do this de"endin$ entirel on the a$e of the "arsni"s% When tender, drain off the water and force the "arsni"s throu$h a colander or a sieve% -eason with butter, salt, and "e""er, and serve hot% >@% CREA&E4 PAR-0IP-%##Parsni"s are sometimes cut into dice and then served with a cream, sauce% When it is desired to "re"are them in this wa , the accom"an in$ directions should be carefull followed% CREA&E4 PAR-0IP9-ufficient to -erve -i*: ) c% diced "arsni"s ) Tb% butter ) Tb% flour (H) ts"% salt 4ash of "e""er ( c% mil! Clean and scra"e the "arsni"s and cut them into dice (H) inch in si,e% Put these to coo! in sufficient boilin$ salted water to cover, coo! until the ma be easil "ierced with a for!, and then drain% &elt the butter in a double boiler, and add the flour, salt, and "e""er% -tir in the hot mil!, and coo! until the mi*ture thic!ens% Pour this sauce over the "arsni"s, heat to$ether for a few minutes, and serve% >A% 'R1W0E4 PAR-0IP-%##Parsni"s that are browned and sweetened with su$ar seem to meet with $reater favor than those "re"ared b other methods% To "re"are them in this wa , clean and scra"e the desired number of "arsni"s, and slice them in thic! slices, or, if the are small, cut them in halves len$thwise% Put them to coo! in boilin$ salted water and coo! until the ma be easil "ierced with a for!, but are not tender enou$h to fall to "ieces% &elt some fat in a fr in$ "an, and "lace the slices of coo!ed "arsni"s in it% 'rown on one side, turn, and then brown on the other% -"rin!le with a little su$ar and, if necessar , additional salt% -erve% PEA- A04 T5EIR PREPARATI10 >B% In addition to beans and lentils, the class of ve$etables called le$umes includes PEA-, which, both $reen and dried, are used for food% In com"osition, there is a decided difference between the two varieties of "eas, the $reen ones bein$ about e/ual to $reen corn in food value, and the dried ones havin$ a food value nearl four times as $reat% In each case, the food substance in the $reatest amount is in the form of carboh drate% In $reen "eas, this is in the form of su$ar, while in dried ones it is chan$ed into starch% Peas also contain "rotein in the form of le$umin, there bein$ three times as much of this substance in

dried "eas as in $reen ones% The amount found in $reen "eas is sufficient to be of im"ortance in the diet, but the "ercenta$e of this substance is so $reat in dried "eas that the ma be used ver satisfactoril as a meat substitute% ?C% 6REE0 PEA-%##0umerous varieties of $reen "eas are found on the mar!et% A few of them are coo!ed in the "ods, es"eciall when the "eas are ver oun$, and are eaten "ods and all, ;ust as are strin$ beans% &ost of them, however, are allowed to mature further and onl the "eas are eaten, the shell bein$ discarded% When $reen "eas are "urchased, the are alwa s found in the "ods% For the "eas to be most satisfactor , the "ods should be fresh and $reen and should a""ear to be well filled% Flat#loo!in$ "ods mean that the "eas have not matured sufficientl % After bein$ "urchased, the "eas should not be removed from the "ods until the are to be coo!ed% 5owever, if it is necessar that the stand for an len$th of time after the are shelled, the should be !e"t in a cool "lace in order to "revent them from shrivelin$% Their coo!in$ is similar to that of an other fresh ve$etable+ that is, the should be coo!ed in boilin$ salted water in a covered vessel until the are tender enou$h to be easil crushed between the fin$ers or "ierced with a for!% With this "reliminar "re"aration, the ma be dressed in an desirable manner% ?(% 4RIE4 PEA-%##4ried "eas, because of their nature, re/uire a different !ind of "re"aration from $reen "eas% In fact, their coo!in$ is similar to that of dried beans% The re/uire lon$ slow coo!in$ and are im"roved if the are first "arboiled in water to which a "inch of soda has been added% The are not used e*tensivel e*ce"t in the ma!in$ of sou"s or occasionall for a "uree or a souffle, but as the are ver hi$h in food value and can be used as a meat substitute, the should have a "rominent "lace in the dietar of most families% &an of the wa s in which dried beans and lentils are "re"ared are full as a""licable in the case of dried "eas% ?)% 6REE0 PEA- WIT5 '3TTER%##When "eas are oun$ and tender, no more a""eti,in$ wa to "re"are them can be found than to boil them and then serve them with butter% -elect fresh $reen "eas with full "ods, wash in cold water, and remove the "eas from the shells% Put to coo! in enou$h boilin$ salted water to cover well, and coo! until tender% Pour off all but a small amount of the water, usin$ the "art "oured off for ma!in$ sou" or sauce% Add ( tables"oonful of butter for each four "ersons to be served, and season with additional salt if necessar and a dash of "e""er% -erve hot% ?<% 6REE0 PEA- E06LI-5 -TDLE%##If the flavor of mint is a$reeable, $reen "eas "re"ared En$lish st le will undoubtedl find favor% Coo! them as for $reen "eas with butter, but, at the time the butter is added, add ( tables"oonful of finel cho""ed fresh mint% -eason with additional salt, if necessar , and "e""er, allow all to simmer to$ether for a few minutes, and serve% ?=% CREA&E4 PEA-%##A cream sauce adds considerable food value and flavor to $reen "eas% Peas "re"ared in this wa ma be served "lain, but the can be made ver attractive b servin$ them in croustades% As alread learned, croustades are cases made from lar$e "ieces of bread that are cut an desired sha"e, hollowed out, and then toasted in a hot oven or on a broiler or fried in dee" fat until cris"% CREA&E4 PEA-

9-ufficient to -erve -i*: ) c% shelled $reen "eas ) Tb% butter ) Tb% flour (H) ts"% salt 4ash of "e""er (H) c% water from "eas (H) c% mil! Coo! the "eas in boilin$ salted water until tender, and then drain the water from them, retainin$ (H) cu"ful for the sauce% &elt the butter, add the flour, salt, and "e""er, and stir in the hot li/uids% Coo! until the flour has thic!ened and then "our over the "eas% -erve hot, either "lain or in croustades% ?>% PEA- I0 T3R0IP C3P-%##A somewhat unusual dish can be "re"ared b ma!in$ cu"s out of turni"s, fillin$ them with "eas, and then "ourin$ a cream sauce over the "eas% 'esides bein$ attractive, this combination ma!es a ver "alatable ve$etable dish% -elect a sufficient number of medium#si,ed white turni"s% Wash them thorou$hl , and then hollow out the inside of each, leavin$ cu"#sha"ed shells about (H= inch thic!% Coo! these shells in boilin$ salted water until tender, but not tender enou$h to brea! into "ieces, and remove from the water% Then, accordin$ to the directions $iven in Art% ?C, coo! enou$h $reen "eas to fill the cu"s% When tender, fill the cu"s with the "eas and over them "our a medium white sauce% -erve hot% ??% PEAP3REE%##&an "ersons who cannot eat "eas because of the coarse outside s!ins are able to di$est them in the form of a "uree% To "re"are them in this wa , boil fresh "eas in the manner e*"lained in Art% ?C% When the are tender, force them throu$h a "uree sieve or a fine#mesh wire sieve% The "ul" will "ass throu$h the sieve, but the coarse s!ins will remain% The "uree thus made ma be used for sou" or in the ma!in$ of a souffle% ?@% PEA- -13FFLE%##0othin$ in the wa of "eas is more a""eti,in$ and at the same time more easil di$ested than "eas souffle% This ma be ba!ed in a lar$e ba!in$ dish, or it ma be divided and ba!ed in individual ba!in$ dishes% PEA- -13FFLE 9-ufficient to -erve -i*: ) Tb% butter ) Tb% flour (H) c% mil! ( c% "eas "uree (H) ts"% salt 4ash of "e""er ) e$$s &elt the butter, stir in the flour, and add the heated mil!% Coo! until the mi*ture thic!ens and then add the "eas "uree, salt, and "e""er% -e"arate the e$$s, beat the ol!s and add them to the mi*ture, and then fold in the stiffl beaten whites% Pour into a well#$reased ba!in$ dish or individual ba!in$ dishes, "lace in a "an of hot water, and ba!e in a slow oven until set, or for <C or =C minutes% -erve at once% PEPPER- A04 T5EIR PREPARATI10

?A% PEPPER- are one of the fruit ve$etables% -ome varieties of them are dried and used as a condiment, that is, to season or $ive relish to food, but as the are never used as a ve$etable, the are not included here% It is the sweet varieties of "e""ers which are used as ve$etables and to which reference is made in these discussions% The are valuable chiefl for two reasonsG to flavor various !inds of dishes, such as entrees, salads, etc%, and to ma!e a dish more attractive in a""earance because of the contrast in color the afford% In food value, the are about e/ual to the various $reens, but as a rule such small /uantities of them are eaten that the cannot be re$arded as a food% ?B% -T3FFE4 PEPPER-%##The usual wa of "re"arin$ "e""ers as a ve$etable is to stuff them and then ba!e them, when the will a""ear as in Fi$% (=% The stuffin$ ma be made of various !inds of material, such as "ieces of meat, ve$etables, cereals, etc%, and so affords an e*cellent wa to utili,e left#overs of an of these foods% Two reci"es for stuffin$ are here $iven, and either one ma be used with e/uall $ood results% To "re"are "e""ers for stuffin$, wash them in cold water and remove the to"s b cuttin$ around the "e""ers a short distance from the stem% Remove the "ul" and seeds from the inside, and wash the "e""ers thorou$hl to ma!e sure that no loose seeds remain% Fill with the desired stuffin$, "lace in a shallow "an with a small amount of water, and ba!e until the "e""ers are soft enou$h to be "ierced with a for!% The water "ermits the "e""ers to steam durin$ the first "art of the coo!in$% -erve hot% -T3FFI06 01% ( 9-ufficient for -i* Pe""ers: ) Tb% ham fat ( small cho""ed onion (H) ts"% salt 4ash of "e""er (#(H) c% steamed rice (H) c% bread crumbs (H) c% finel cho""ed boiled ham &il! &elt the fat in a fr in$ "an, add the onion, salt, and "e""er, and heat to$ether for several minutes% Add the rice, bread crumbs, and ham, and moisten with mil! until the mi*ture is of the ri$ht consistenc % 3se to fill the "e""ers% -T3FFI06 01% ) 9-ufficient for -i* Pe""ers: ) Tb% butter ( onion, cho""ed (H) ts"% salt 4ash of "e""er ) c% stale bread crumbs ) Tb% cho""ed "arsle ( ts"% celer salt &il! &elt the butter in a fr in$ "an, add the cho""ed onion, salt, and "e""er, and heat to$ether% To this add the bread crumbs, cho""ed "arsle , and celer salt, and moisten with enou$h mil! to ma!e the stuffin$ of the ri$ht consistenc % 3se to stuff "e""ers%

P1TAT1E- A04 T5EIR PREPARATI10 W5ITE P1TAT1E@C% W5ITE P1TAT1E-, "o"ularl called Irish "otatoes because the are a sta"le food in Ireland, belon$ to the class of tuber ve$etables% The form such an e*tensive "art of the diets of the ma;orit of "eo"le that the are $enerall considered the most im"ortant ve$etable used b civili,ed man% The are usuall roundish or oblon$ in sha"e and have a whitish interior and a dar!er colored s!in% @(% F114 .AL3E 1F P1TAT1E-%##In food value, Irish "otatoes are com"arativel hi$h, bein$ in this res"ect about two and one#half times as $reat as an e/ual wei$ht of cabba$e, but not /uite twice as $reat as the various root ve$etables, such as carrots, "arsni"s, etc% The lar$est amount of this food value occurs as carboh drate in the form of starch, there bein$ almost no fat and ver little "rotein in "otatoes% The starch $ranules of "otatoes are lar$er than the starch $ranules of an of the cereals, the class of foods hi$hest in this food substance, and it is the "ro"er coo!in$ of this starch that ma!es "otatoes dr and meal % Potatoes also contain a lar$e amount of mineral salts, much of which lies directl under the s!in% Therefore, the most economical wa in which to "re"are "otatoes is to coo! them with the s!ins on, for then all of the mineral salts are retained and none of the material is wasted% @)% -ELECTI10 1F P1TAT1E-%##The new "otato cro" be$ins to come into the mar!et durin$ the summer, when "otatoes are es"eciall a""eti,in$% 5owever, as "otatoes can be easil stored and !e"t ver well for a considerable time, the form a lar$e "art of the winter food su""l % If there is sufficient stora$e s"ace, it is a wise "lan to bu a lar$e enou$h su""l of "otatoes in the fall to last for several months and then to store them for the winter% 5owever, when this is done, care should be ta!en in the selection% In the first "lace, the outside s!in should be smooth and not scal % Then, if "ossible, "otatoes of medium si,e should be selected, rather than small ones or lar$e ones% The small ones are not so satisfactor , because of the $reater "ro"ortion of waste in "eelin$, while the ver lar$e ones are a"t to have a hollow s"ace in the center% To ;ud$e the /ualit of "otatoes, a few of those to be "urchased should be secured and coo!ed before a lar$e number of them are bou$ht% The soil and climatic conditions affect the /ualit of "otatoes to such an e*tent that a "articular !ind of "otato which ma have been e*cellent last ear ma be entirel different in /ualit this ear% A housewife cannot, therefore, be $uided entirel b her "revious !nowled$e of a certain !ind of "otato% @<% CARE 1F P1TAT1E-%##Potatoes bou$ht in /uantit should be !e"t in a cool "lace and should be e*cluded from the li$ht% -uch care will usuall "revent them from discolorin$ and s"routin$% In case the should s"rout, the s"routs should be removed at once, for the "otatoes will deteriorate ra"idl with such a $rowth% If the "otatoes free,e, the ma be thawed b "uttin$ them in cold water% -uch "otatoes, which are characteri,ed b a "eculiar sweetish taste, should be used as soon as "ossible after bein$ thawed% @=% PREPARATI10 1F P1TAT1E-%##As has alread been e*"lained, the most economical wa in which to coo! "otatoes is with the s!ins on% 5owever,

when it is desired to remove the s!ins, the should be ta!en off as thinl as "ossible% 0ew "otatoes ma be scra"ed, but com"letel matured "otatoes that have been out of the $round for some time do not scra"e easil and so should be "ared thinl % Potatoes lend themselves to various methods of coo!er , and this is well, for althou$h this is a food of which most "ersons do not tire easil , variet in the "re"aration of a ve$etable so commonl used as the Irish "otato is ver much to be desired% When coo!ed in the s!ins, "otatoes ma be boiled, ba!ed, or steamed% When the s!ins are removed, "otatoes ma be coo!ed in these wa s, as well as fried, sauted, scallo"ed, creamed, etc% @>% '1ILE4 P1TAT1E-%##Without doubt, "otatoes are coo!ed more often b boilin$ than b an other method, for besides bein$ eaten in this wa a $reat deal, the must first be boiled for man of the more elaborate methods of "re"aration% If the s!ins are removed before boilin$, the water in which the "otatoes are coo!ed contains a /uantit of starch and a $reat deal of soluble mineral matter that are lost from the "otatoes% 3se should therefore be made of this li/uid, it bein$ ver satisfactor for sou"s, sauces, and the li/uid re/uired in bread ma!in$% When "otatoes are to be boiled, select the desired number of medium#si,ed "otatoes, and wash them in cold water% If desired, remove the "eelin$s with a shar" "arin$ !nife, but if the "otatoes are to be coo!ed with the s!ins on, scrub them thorou$hl with a ve$etable brush in order to remove all dirt% Put to coo! in a sufficient amount of boilin$ salted water to cover well, and coo! until the "otatoes are tender enou$h to be easil "ierced with a for!% 3suall the !ettle in which "otatoes are coo!ed is covered, but if desired the ma be coo!ed in an uncovered vessel% When done, drain the water from the "otatoes and serve at once or use for some of the other methods of "re"aration% @?% &A-5E4 P1TAT1E-%##If mashed "otatoes are "re"ared "ro"erl , the are much relished b the ma;orit of "ersons% 5owever, to be most satisfactor , the should be coo!ed lon$ enou$h not to be lum" and then, after bein$ mashed and softened with mil!, the should be beaten until the are li$ht and cream % Peel the desired number of "otatoes and boil them accordin$ to the directions $iven in Art% @>% When the are tender, remove them from the fire and drain off the water% &ash the "otatoes with a wooden or a wire "otato masher, bein$ careful to reduce all the "articles to a "ul" mass in order to "revent lum"s% 5owever, the "referable wa to mash them is to force them throu$h a ricer, when the will a""ear as shown in Fi$% (>, for then, if the are thorou$hl coo!ed, there will be no dan$er of lum"s% When the are sufficientl mashed, season with additional salt, a dash of "e""er, and a small "iece of butter, and add hot mil! until the are thinned to a mush consistenc , but not too soft to stand u" well when dro""ed from a s"oon% Then beat the "otatoes vi$orousl with a lar$e s"oon until the become li$ht and fluff % -erve at once% @@% 'A2E4 P1TAT1E-%##A ver nutritious ve$etable dish results when "otatoes are ba!ed% For this method of coo!in$ "otatoes, those of medium si,e are better than lar$e ones+ also, if the "otatoes are uniform in si,e, all of them will ba!e in the same len$th of time% It is well to choose for ba!in$, "otatoes that are smooth and unblemished, in order that the ma be "re"ared without cuttin$ the s!ins% As the starch "articles of the "otato are coo!ed b the heated water inside the "otato, the coo!in$ cannot be done so successfull when the s!in is cut or marred, for then the water will eva"orate%

Pre"are the "otatoes b scrubbin$ them thorou$hl + then "lace them on a shallow "an and set them in the oven or "lace them directl on the oven $rate% The tem"erature of the oven is im"ortant in ba!in$ "otatoes% If it is too hot, the s!ins of the "otatoes will become charred, and if it is not hot enou$h, too lon$ a time will be re/uired for the ba!in$% The tem"erature found to "roduce the best results is about =CC de$rees Fahrenheit, or the same as that for the ba!in$ of bread% Turn the "otatoes once or twice durin$ the ba!in$, so that the will ba!e evenl % Allow them to ba!e until it is "ossible to "ierce them to the center with a for! or the are soft enou$h to dent easil when "inched with the ti"s of the fin$ers% The latter is the "referable test, for when the "otato is "ierced, so much of the moisture is lost that it is not li!el to be of the best /ualit when served% 3"on removin$ from the oven, serve at once% 'a!ed "otatoes become so$$ u"on standin$% If desired, the ma be rolled to soften the contents of the shell and then cut o"en on one side, and "e""er, salt, and "a"ri!a "ut into the "otato% The len$th of time re/uired for ba!in$ "otatoes is usuall (C to (> minutes lon$er than is necessar to coo! "otatoes of the same si,e in water% 5owever, the time for ba!in$ ma be decreased b boilin$ the "otatoes for about > minutes before the are "ut in the oven% In such an event, the boilin$ and the ba!in$ should be accom"lished in about <> minutes% @A% -T3FFE4 P1TAT1E-%##An attractive wa in which to serve ba!ed "otatoes is stuffed% After the "otatoes are thorou$hl ba!ed, the contents are removed, treated as mashed "otatoes, and then stuffed into the shells and set in the oven to brown for a few minutes% When somethin$ different in the wa of "otatoes is desired, stuffed "otatoes should be tried% 'a!e the desired number of "otatoes until tender% Remove from the oven, cut throu$h the s!in of each from end to end with a shar" !nife, and scra"e out the contents of the shell% &ash the "ul" accordin$ to the directions $iven in Art% @?% Then fill the shells with the mashed "otatoes, allowin$ the surface to stand u" rou$hl , as shown, instead of smoothin$ it down% 4ot each with butter, s"rin!le a little "a"ri!a over the to"s, and re"lace in the oven% 'a!e until the surface is nicel browned and then serve at once% @B% 'R1W0E4 P1TAT1E-%##While not so eas to di$est as boiled or ba!ed "otatoes, browned "otatoes offer an o""ortunit for a chan$e from the usual wa s of "re"arin$ this ve$etable% The ma be "re"ared on the stove or in the oven, but when browned in the oven the surface is more li!el to be tou$h% 'oil the desired number of "otatoes, and when the are sufficientl tender, drain off the water% If the are to be sauted on the stove, melt a small amount of fat in a fr in$ "an, and "lace the coo!ed "otatoes in it% -aute until brown on one side, then turn and brown on the other% -eason with additional salt, if necessar , and serve% In case it is desired to brown them in the oven, "ut the boiled "otatoes in a shallow "an and brush them over with butter% -et them in a hot oven, allow them to brown on one side, then turn and brown them on the other% -eason with salt, if necessar , and serve at once u"on removin$ from the oven% AC% RAW -A3TE4 P1TAT1E-%##If a "otato dish suitable for su""er or luncheon is desired, raw "otatoes ma be sliced thin, and then sauted%

For this "ur"ose, small "otatoes that are not suitable for other methods of "re"aration ma be used% Peel the "otatoes and slice them into thin slices% &elt a small amount of fat in a fr in$ "an, "lace the "otatoes in the hot fat, and cover the "an% Allow them to steam in this wa for (C to (> minutes and then remove the cover% 'rown on one side+ then turn and brown on the other% -eason with salt and "e""er% A(% 5A-5#'R1W0E4 P1TAT1E-%##A ver $ood wa in which to use u" boiled "otatoes is to hash#brown them in the oven% 5A-5#'R1W0E4 P1TAT1E9-ufficient to -erve -i*: ? medium#si,ed coo!ed "otatoes (#(H) ts"% salt ) Tb% butter < Tb% mil! (H= ts"% "e""er -lice or cho" the cold "otatoes, "lace in a buttered "an, add the salt and "e""er, melt the butter, and "our it over them% Place in a hot oven until nicel browned% -tir, add the mil!, and brown a$ain% -tir a$ain, brown the third time, and serve% A)% P1TAT1 PATTIE-%##&ashed "otatoes, whether left over or boiled and mashed es"eciall for the "ur"ose, ma be made u" into "atties and then sauted until brown on both sides% P1TAT1 PATTIE9-ufficient to -erve -i*: ) c% mashed "otato ( e$$ Fine bread crumbs To the mashed "otatoes that have been well seasoned, add the e$$ and mi* thorou$hl % -ha"e into flat, round "atties and roll in the bread crumbs% &elt fat in a fr in$ "an, "lace the "atties in it, saute on one side until brown, and then turn and brown on the other side% -erve hot% A<% FRE0C5 FRIE4 P1TAT1E-%##&an families are de"rived of French fried "otatoes because the ma;orit of housewives thin! the are difficult to "re"are% This, however, is not the case, for when the "rocedure is understood nothin$ is easier% Peel the re/uired number of "otatoes and cut them into the desired sha"e% 6reat variet e*ists in the method of cuttin$ "otatoes for this "ur"ose% 5owever, the form that is usuall thou$ht of when French fried "otatoes are mentioned is the one obtained b cuttin$ the "otatoes into "ieces li!e the sections of an oran$e and then cuttin$ these sections len$thwise into smaller "ieces, li!e those shown at b, Fi$% (@% Pieces li!e those shown at c, called shoestrin$ "otatoes, are also "o"ular% As soon as cut, in no matter what sha"e, dro" the "ieces into cold water, but when read to fr , remove them from the water and dr on a clean dr towel% Place in a wire bas!et and lower the bas!et into a "an of hot fat% Fr until the "otatoes are nicel browned, remove from the fat, drain, and s"rin!le with salt and "e""er% -erve at once% A=% P1TAT1E- A3 6RATI0%##-omethin$ a little unusual in the wa of a

"otato dish is "roduced when "otatoes are combined with cheese, bread crumbs, and a cream sauce to ma!e "otatoes au $ratin% In addition to su""l in$ flavor, these in$redients increase the food value of the "otatoes so that a hi$hl nutritious dish is the result% P1TAT1E- A3 6RATI0 9-ufficient to -erve -i*: < c% diced coo!ed "otatoes (H) c% $rated cheese (H) c% bread crumbs (#(H) c% thin white sauce 6rease a ba!in$ dish, "lace (H) of the "otatoes in the bottom of the dish, and s"rin!le over them (H) of the crumbs and then (H) of the cheese% Put the remainder of the "otatoes in the dish, s"rin!le with the rest of the cheese, "our the hot white sauce over all, and "lace the remainin$ crumbs on to"% -et the dish in a hot oven and ba!e until well heated throu$h and brown on to"% A>% LD100AI-E P1TAT1E-%##When sauted "otatoes are flavored with onion and "arsle , the are !nown as L onnaise "otatoes% As the are ver a""eti,in$, "otatoes "re"ared in this wa are relished b most "ersons% LD100AI-E P1TAT1E9-ufficient to -erve -i*: ) Tb% butter or ham or bacon fat (H) ts"% salt ( medium#si,ed onion, cho""ed 4ash of "e""er ) Tb% "arsle < c% diced coo!ed "otatoes &elt the fat in a fr in$ "an, and add the onion, "arsle , salt, and "e""er% When the fat is hot, add the "otatoes, which should be diced, li!e those shown at d, Fi$% (@, and allow them to saute until sli$htl brown% -tir fre/uentl to avoid burnin$% -erve hot% A?% -CALL1PE4 P1TAT1E-%##&an ve$etables ma be scallo"ed, but "otatoes seem to lend themselves to this form of "re"aration to $ood advanta$e% Potatoes "re"ared in this wa are suitable for luncheon, su""er, or a home dinner% Wash and "eel the desired number of "otatoes and slice them thin% Place a la er in the bottom of a well#$reased ba!in$ dish, s"rin!le li$htl with flour, salt, and "e""er, and dot with butter% Add another la er of "otatoes, s"rin!le a$ain with flour, salt, and "e""er, and dot with butter% Continue in this wa until the dish is filled% Pour a sufficient /uantit of mil! over the whole to cover well% Place a cover over the dish, set in a hot oven, and ba!e for about (H) hour% Then remove the cover and allow the "otatoes to continue ba!in$ until the can be easil "ierced with a for! and the surface is sli$htl brown% -erve hot from the ba!in$ dish% A@% CREA&E4 P1TAT1E-%##A ver $ood wa in which to utili,e left#over boiled "otatoes is to dice them and then serve them with a cream sauce% If no coo!ed "otatoes are on hand and creamed "otatoes are desired, "otatoes ma , of course, be boiled es"eciall for this "ur"ose% When this is done, it is well to coo! the "otatoes in the s!ins, for the remain intact better and have a better flavor%

Cut u" "otatoes that are to be creamed into half#inch dice% &a!e a thin white sauce, "our it over the "otatoes until the are well moistened, and allow the "otatoes to simmer in this sauce for a few minutes% If desired, cho""ed "arsle ma be added to the sauce to im"rove the flavor% -erve hot% AA% P1TAT1 'ALL-%##If a "otato dish is desired for a meal that is to be daint in ever res"ect, "otato balls should be tried% These are small balls of uniform si,e, cut from raw "otatoes b means of a French cutter, coo!ed until tender, and then dressed with a cream sauce or in an other wa % As will be observed, much of the "otato remains after all the balls that can be cut from it are obtained% This should not be wasted, but should be boiled and then mashed or "re"ared in an other desirable wa % Wash and "eel the "otatoes that are to be used, and then from each "otato cut with a French cutter all the balls "ossible% When a sufficient number have been obtained, boil them until tender in boilin$ salted water and then drain% &a!e a thin cream sauce, add the "otatoes to this, and heat to$ether thorou$hl % -erve hot% AB% P1TAT1 CR1J3ETTE-%##Left#over mashed "otatoes can be utili,ed in no better wa than to ma!e cro/uettes% 1f course, if "otato cro/uettes are desired and no "otatoes are on hand, it will be necessar to coo! "otatoes and mash them es"eciall for this "ur"ose% Cro/uettes made accordin$ to the accom"an in$ reci"e will be found a deli$htful addition to the menu% The are often served "lain, but are much im"roved b a medium white sauce or a $rav % P1TAT1 CR1J3ETTE9-ufficient to -erve -i*: ) c% mashed "otatoes ) Tb% cho""ed "arsle ( Tb% onion ;uice ( ts"% celer salt ) e$$s 4r bread crumbs To the mashed "otatoes, add the "arsle , onion ;uice, and celer salt and mi* thorou$hl % 'eat the e$$s sli$htl , reserve a small amount to be diluted with water or mil! for di""in$ the cro/uettes, and add the rest to the "otatoes% -ha"e the mi*ture into oblon$ cro/uettes of uniform si,e and sha"e% Roll each in the crumbs, then in the diluted e$$, and a$ain in the crumbs% Fr in dee" hot fat until an even brown in color% Remove from the fat, drain, and serve% BC% P1TAT1 P3FF%##&ashed "otato combined with e$$, seasoned well, and ba!ed in the oven ma!es a ver a""eti,in$ dish !nown as "otato "uff% This is suitable for an meal at which "otatoes would be served% P1TAT1 P3FF 9-ufficient to -erve -i*: ) c% mashed "otato (H) ts"% celer salt ( e$$ To the mashed "otato, add the celer salt% -e"arate the e$$, beat the ol!, and mi* it with the "otato% 'eat the white stiff and fold it into the "otato last% Pile into a buttered ba!in$ dish, set in a hot oven,

and ba!e until the "otato is thorou$hl is brown% -erve at once% -WEET P1TAT1E-

heated throu$h and the surface

B(% -WEET P1TAT1E- are used for "racticall the same "ur"oses as white "otatoes, and while these ve$etables resemble each other in man res"ects the are not related botanicall , sweet "otatoes bein$ root rather than tuber ve$etables% -weet "otatoes are of a tro"ical nature and have been cultivated for hundreds of ears in the West Indies and Central America% The form a sta"le article of diet in the southern "art of the 3nited -tates, where, on account of the warm climate, the are raised abundantl % The are not raised in the 0orth+ still the are consumed there in lar$e /uantities% After maturin$, sweet "otatoes are collected and dried in !ilns before shi""in$% While this ma!es it "ossible for them to !ee" lon$er than if the were not dried, the do not !ee" so well as white "otatoes and therefore cannot be stored in such lar$e numbers% If the are to be !e"t for a considerable "eriod of time, the should be wra""ed se"aratel in "a"er and stored in a cool, dr "lace% B)% -weet "otatoes var considerabl in si,e, sha"e, and /ualit % -ome are short and blunt at the ti"s, others are lon$ and c lindrical, either croo!ed or strai$ht, while others are medium in si,e and s"indle#sha"ed% -ome varieties, which are !nown as ams, coo! moist and su$ar , while others, which are sim"l called sweet "otatoes, coo! dr and meal % The !ind to select de"ends entirel on the individual taste, for in com"osition and food value all the varieties are similar% In com"osition, sweet "otatoes resemble white ones, e*ce"t that a "art of their carboh drate is in the form of su$ar, which $ives them their characteristic sweet taste, but in food value the are almost twice as $reat as white "otatoes% B<% The "re"aration of sweet "otatoes is similar to that of white "otatoes, for the ma be boiled, steamed, ba!ed, mashed, creamed, fried, etc% In fact, the ma be used at an time to ta!e the "lace of white "otatoes in the diet% A few reci"es are here $iven for this ve$etable, but an of those $iven under White Potatoes ma also be used b merel substitutin$ sweet "otatoes for the white "otatoes s"ecified% B=% '1ILE4 -WEET P1TAT1E-%##It is a ver sim"le "rocedure to boil sweet "otatoes% When the are to be "re"ared in this wa , select "otatoes of uniform si,e and either remove their s!ins or coo! them with the s!ins on% If the are not "eeled, scrub them "erfectl clean% Put them to coo! in boilin$ salted water and allow them to boil until the ma be easil "ierced with a for!% 4rain the water from them, "eel if coo!ed with their s!ins on, and serve hot with butter or $rav % B>% 'A2E4 -WEET P1TAT1E-%##Persons who are fond of sweet "otatoes "refer them ba!ed to an other method of "re"aration% -elect medium#si,ed "otatoes for this "ur"ose, scrub thorou$hl , and "ut in a hot oven to ba!e% 'a!e until the are soft enou$h to dent when "inched between the fin$ers% Remove from the oven and serve at once% B?% 6LAFE4 -WEET P1TAT1E-%##To increase the sweet taste characteristic of sweet "otatoes and favored b man "ersons, a sweet siru" is sometimes added% When this is done, the "otatoes are first boiled and then cut in half len$thwise and sauted% -weet "otatoes so "re"ared afford a "leasin$ variet in the diet%

Clean and "eel the desired number of "otatoes and boil them as alread e*"lained% Cut them in half len$thwise, so that each "iece has a flat side% &elt fat in a fr in$ "an, add the halves of sweet "otato, and fr until sli$htl brown% Then turn and fr on the reverse side% About (C or (> minutes before removin$ from the "an, "our a small /uantit of molasses or a mi*ture of su$ar and water over the "otatoes, and allow them to coo! in this siru" until the are well covered with the sweet substance% Remove from the "an and serve at once% B@% &A-5E4 -WEET P1TAT1E-%##3sed alone without further "re"aration, mashed sweet "otatoes ma!e a ver "alatable dish% 5owever, as in the case of mashed white "otatoes, numerous a""eti,in$ dishes, such as cro/uettes, "atties, etc%, can be made of mashed sweet "otatoes, whether left from a "revious meal or coo!ed for this "ur"ose% In the "re"aration of all such dishes, the reci"es $iven under White Potatoes ma be followed% Peel the desired number of "otatoes and coo! them in boilin$ salted water until the ma be readil "ierced with a for!% 4rain, force throu$h a sieve or a ricer, and season with salt, "e""er, and a small amount of butter% Thin the mi*ture with sufficient hot mil! to ma!e it of a stiff, mush#li!e consistenc % Then beat vi$orousl until the "otato is li$ht and cream % -erve hot% RA4I-5E- A04 T5EIR PREPARATI10 BA% RA4I-5E- are a root ve$etable used almost e*clusivel as a relish or to lend flavor to a ve$etable#salad mi*ture% The are easil and successfull $rown and are "lentiful and chea", e*ce"t when the are out of season and must be raised in hothouses% 0umerous varieties of radishes differin$ from one another in si,e, sha"e, and color are raised% The red ones are $enerall "referred, because the lend color to a dish or a meal, but the white and brown varieties are ;ust as desirable so far as flavor is concerned% BB% Radishes contain ver little food value, bein$ about e/ual to celer and cucumbers in this res"ect% The do not su""l an thin$ valuable to a meal e*ce"t mineral salts% Althou$h some "ersons consider radishes difficult to di$est, the contain almost nothin$ that has to be di$ested, for the are com"osed lar$el of cellulose, which does not di$est, and water% Radishes disa$ree with some "ersons because, li!e onions and cabba$e, the contain a stron$ volatile oil that $ives them their flavor% (CC% -ince radishes are alwa s eaten raw, the re/uire ver little in the wa of "re"aration% The "rinci"al thin$ is to see that the are "erfectl clean and as cris" as "ossible% To ma!e them cris", allow them to stand in cold water for some time before usin$ them% Then remove the to"s and the roots and scrub thorou$hl with a ve$etable brush% The small red radishes can be made ver attractive b cuttin$ the s!in in sections to resemble the "etals of a rose% When "re"ared in this wa , a small "ortion of the $reen to" is allowed to remain% -AL-IFD A04 IT- PREPARATI10 (C(% -AL-IFD is a root ve$etable resemblin$ in food value such other root ve$etables as carrots and "arsni"s% 'ecause it has a flavor similar to that of o sters, es"eciall when it is used for sou", it has received the name of ve$etable o ster% It consists of lon$ slender roots that are covered with tin roots% It is somewhat difficult to clean and "re"are, but as it ma be stored throu$h the entire winter and is

"articularl ve$etable%

desirable for the ma!in$ of sou", it is a valuable

(C)% In "re"arin$ salsif for coo!in$, scra"e the roots rather than "eel them% Then "ut them in a solution of cold salt water made b usin$ ( teas"oonful of salt to each /uart of water and !ee" them there until read to coo! them% This "recaution will, to a certain e*tent, "revent the discoloration that alwa s ta!es "lace in salsif as soon as the s!in is removed% When thus "re"ared, salsif lends itself to the same forms of "re"aration as do the other root ve$etables% (C<% '3TTERE4 -AL-IFD%##The sim"lest wa in which to coo! salsif cut it in thin slices, boil it until tender, and then serve it with butter% is to

Wash and scra"e the desired /uantit of salsif and slice in thin slices% Put to coo! in boilin$ salted water, and coo! until it can be easil "ierced with a for!% 4rain off the water, season with "e""er and, if necessar , additional salt, and add ( tables"oonful of butter for each four "ersons to be served% Allow the butter to melt and serve the salsif hot% (C=% CREA&E4 .E6ETA'LE 1D-TER-%##If creamed ve$etables are favored, ve$etable o sters served with a cream sauce will be ver much relished% Clean and scra"e the salsif and cut it into (H=#inch slices% Put to coo! in boilin$ salted water, coo! until tender, and then drain% &a!e a medium white sauce and "our this over the coo!ed ve$etable% 5eat to$ether and serve% (C>% -CALL1PE4 .E6ETA'LE 1D-TER-%##A ver a""eti,in$ scallo"ed dish can be made of salsif b followin$ the directions $iven in the accom"an in$ reci"e% -CALL1PE4 .E6ETA'LE 1D-TER9-ufficient to -erve -i*: ) c% coo!ed ve$etable o sters ( c% bread crumbs -alt and "e""er (#(H) c% thin white sauce Coo! the ve$etable o sters as e*"lained in Art% (C<% -"rin!le a la er of crumbs in the bottom of a well#$reased ba!in$ dish, "lace a la er of the coo!ed ve$etable o sters on to" of this, and season with salt and "e""er% Place a second la er of crumbs and the remainder of the ve$etable o sters in the dish, and s"rin!le a$ain with salt and "e""er% Pour the white sauce over this, and "ut the remainder of the crumbs on to"% Place in a hot oven and ba!e until well heated throu$h and the to" is brown% -erve from the ba!in$ dish% -J3A-5 A04 IT- PREPARATI10 -3&&ER -J3A-5 (C?% -3&&ER -J3A-5 is a fruit ve$etable belon$in$ to the same class as e$$"lant, "e""ers, etc% and occurrin$ in man varieties% The different !inds of this ve$etable var $reatl in si,e, sha"e, and color, but all of them ma be "re"ared in "racticall the same wa and used for the same "ur"oses% The $et their name from the fact that the are $rown and used durin$ the summer season+ in fact, the must be used at this time, for the do not "ermit of stora$e%

-ummer s/uash contains a $reat deal of water, and for this reason its food value is ver low, bein$ about e/ual to that of lettuce, celer , etc% 'ecause of the lar$e "ercenta$e of water in its com"osition, as little water as "ossible should be added in its coo!in$, or the result will be a ve$etable so water as to be unattractive and un"alatable% Another "recaution that should be ta!en in its "re"aration is to remove the seeds and the s!ins% &an housewives thin! it unnecessar to do this, for both the s!ins and the seeds can be eaten after coo!in$+ but most "ersons "refer to have them removed, as the dish a""ears more a""eti,in$% .e$etable marrow is a t "e of summer s/uash and ma be "re"ared for the table b an of the reci"es for summer s/uash% (C@% -TEWE4 -3&&ER -J3A-5%##The usual wa in which to coo! summer s/uash is to stew it% If "ro"erl coo!ed and well seasoned, stewed s/uash ma!es a ver tast dish% Wash and "eel the desired number of summer s/uashes, remove the seeds, and cut into small "ieces% Put over the flame in ;ust enou$h water to start the coo!in$ and add sufficient salt to season well% Coo! until tender enou$h to be "ierced with a for! and most of the water is boiled awa , bein$ careful not to scorch% Remove from the fire, season with "e""er, and add ( tables"oonful of butter for each four "ersons to be served% &ash until the s/uash is as fine as desired and serve at once% (CA% -A3TE4 -3&&ER -J3A-5%##For variet , summer s/uash is sometimes sliced, coated with e$$ and crumbs, and then sauted until well browned% To "re"are it in this wa , wash and "eel the s/uash and cut it into slices about (H= inch thic!% Roll first in beaten e$$ diluted with mil! or water and then in fine crumbs% -aute in a small amount of fat in a fr in$ "an until well browned, and then turn and brown on the other side% -erve hot% WI0TER -J3A-5 (CB% WI0TER -J3A-5 is the !ind of s/uash that ma be removed from the vine in the fall and stored for winter use% Althou$h both summer and winter s/uashes are closel related, the differ considerabl in a""earance, flavor, te*ture, and com"osition% The different varieties of winter s/uash are usuall lar$er than summer s/uashes and have a ver hard outside coverin$+ also, the contain less water and more carboh drate and, conse/uentl , have a hi$her food value% Winter s/uashes are usuall ta!en from the vines in the fall before the frost sets in, and before the are "laced in stora$e the are allowed to lie in the sunshine for a few da s until the s!in hardens and becomes flint % If the outside coverin$ is unmarred when the s/uashes are stored, the will remain in $ood condition almost the entire winter season, "rovided the stora$e "lace is cool and dr % ((C% To "re"are winter s/uash for coo!in$, cut it o"en, remove the seeds, and "eel off the outside s!in% 'ecause of the hardness of the coverin$, a cleaver or a hatchet is $enerall re/uired to o"en the s/uash and cut it into "ieces% With this done, scra"e out the seeds and, with a ver shar" lar$e !nife, "eel off the s!in% The s/uash ma then be coo!ed in an suitable manner% (((% &A-5E4 -J3A-5%##If winter s/uash is desired as a ve$etable, it is ver often boiled and then mashed% -/uash "re"ared in this wa , with the e*ce"tion of the seasonin$, is also used for "ie that is similar to "um"!in+ in fact, man "ersons "refer the flavor of s/uash "ie to that

of "um"!in "ie% Cut "ieces of "eeled winter s/uash into cubes about ( inch in si,e% Put these to coo! in a small amount of boilin$ water, add enou$h salt to season, and coo! until tender and /uite dr % -eason the coo!ed s/uash with "e""er, add ( tables"oonful of butter for each four "ersons to be served, and, if desired to increase the sweet taste, add a small amount of su$ar% &ash until smooth and serve hot% (()% 'A2E4 -J3A-5%##Winter s/uash, because of its hard coverin$, is ver satisfactor when ba!ed in the shell% If it is not desired to coo! it in a whole "iece, the s/uash ma be cut into "ieces about < inches s/uare or into trian$ular "ieces% Remove the seeds from the s/uash, s"rin!le each with salt and "e""er, and dot with butter, as shown% Place in a hot oven directl on the $rate or in a shallow "an, and ba!e until the contents of the shells are tender% Remove from the oven, and serve from the shells% If desired, the s/uash ma be scoo"ed from the shells after ba!in$, seasoned at that time instead of when "ut in the oven, and then served in a ve$etable dish% T1&AT1E- A04 T5EIR PREPARATI10 ((<% T1&AT1E- are a fruit ve$etable that ma be either coo!ed or "re"ared raw in man different wa s% The are usuall red when ri"e, and because of this color the are "articularl attractive on the table% 6reen or "artl ri"e tomatoes are also used in the "re"aration of man dishes% Tomatoes are com"osed lar$el of water, and for this reason their food value is low, bein$ about the same as that of $reens% This lar$e "ro"ortion of water is also res"onsible for the fact that the do not !ee" for a $reat len$th of time% Tomatoes, however, have a lon$ season% The be$in to a""ear in the mar!et earl in the s"rin$ and the ma be obtained from this time until the frost !ills the vines in the fall% ((=% While tomatoes a""eal to the ma;orit of "ersons, the disa$ree with some on account of the acid the contain% This acid is similar to that found in some fruits, and it is "resent in $reater /uantit in coo!ed tomatoes than in raw ones, the heatin$ of the ve$etable a""arentl increasin$ the acidit % This acidit of tomatoes ma be reduced b the addition of soda, and while soda "roduces a mar!ed chan$e in the flavor, it is necessar in the "re"aration of some dishes% For instance, in the case of cream#of#tomato sou", soda must be added to reduce the acidit and thus !ee" the mil! or cream used in "re"arin$ this dish from curdlin$% ((>% The s!in of tomatoes, whether the are to be eaten raw or coo!ed, is usuall undesirable% Therefore, in "re"arin$ tomatoes for the table, the s!ins are $enerall removed% In order to do this, first di" the tomatoes into boilin$ water for several seconds and then immediatel into cold water% This will loosen the s!ins, which ma then be "eeled off ver thinl , and ver little of the tomato will be wasted% ((?% -TEWE4 T1&AT1E-%##The usual wa of "re"arin$ tomatoes is to stew them% -tewed tomatoes ma be served "lain, but the can be im"roved ver decidedl b toastin$ cubes of bread and addin$ these to the tomatoes ;ust before servin$% Remove the s!ins and stem ends from the desired number of tomatoes, and either cut the tomatoes into "ieces or allow them to remain whole% Put

to coo! with little or no water, as the tomatoes themselves usuall "rovide sufficient water% -eason with salt, and coo! until the tomatoes are reduced to a mush consistenc % 7ust before removin$ from the stove, add a dash of "e""er and a small amount of butter% ((@% -CALL1PE4 T1&AT1E-%##A ver a""eti,in$ wa in which to coo! tomatoes is to scallo" them accordin$ to the accom"an in$ reci"e% -CALL1PE4 T1&AT1E9-ufficient to -erve -i*: ( c% crumbs, buttered ) c% stewed tomatoes ( ts"% salt 4ash of "e""er ( Tb% butter 6rease a ba!in$ dish and "lace a la er of the crumbs in the bottom% Place a la er of tomatoes over them, s"rin!le with salt and "e""er, and dot with the butter% Add another la er of crumbs and the remainder of the tomatoes, s"rin!le with salt and "e""er, and a$ain dot with butter% Place the remainder of the crumbs on to"% 'a!e in a hot oven until well heated throu$h and the crumbs on to" are brown% -erve hot from the ba!in$ dish% ((A% -T3FFE4 T1&AT1E-%##Tomatoes "rove to be ver satisfactor when stuffed with a well#seasoned stuffin$ and then ba!ed% &edium#si,ed tomatoes that are firm and unblemished should be selected for stuffin$% -T3FFE4 T1&AT1E9-ufficient to -erve -i*: ? tomatoes (#(H) c% crumbs ) Tb% butter ( small onion, cho""ed ( ts"% celer salt (H) ts"% salt 4ash of "e""er Remove the stem end from each tomato and scoo" out the inside so that a hollow shell remains% Cho" the "ul" of the tomatoes into small "ieces and add the crumbs, melted butter, onion, celer salt, salt, and "e""er% &i* to$ether thorou$hl % If the tomatoes do not furnish enou$h li/uid to moisten the crumbs, add a little water% Pac! the stuffin$ into the tomatoes, allowin$ it to hea" u" on to", and "lace the tomatoes side b side in a shallow "an% -et in a hot oven and ba!e until the tomato shells are tender enou$h to be "ierced with a for! and the stuffin$ is well heated throu$h% -erve at once% ((B% -T3FFE4 T1&AT1E- WIT5 C5EE-E CARR1T-%##An attractive wa in which to serve stuffed tomatoes is $iven below% The tomatoes are filled with a tast stuffin$ and then ba!ed% Dellow cream cheese is made to resemble tin carrots, and these, to$ether with "arsle , are used to $arnish the "latter in which the tomatoes are "laced% -T3FFE4 T1&AT1E- WIT5 C5EE-E CARR1T9-ufficient to -erve -i*: ? medium#si,ed tomatoes = Tb% bacon or ham fat

) Tb% cho""ed onion (H) c% cho""ed ham (#(H) c% stale bread crumbs (H) ts"% salt (HA ts"% "e""er ) Tb% cho""ed "arsle Dellow cream cheese Parsle Cut the to"s from the tomatoes and remove the "ul"% &elt the fat in a fr in$ "an, add the cho""ed onion, ham, tomato "ul", bread crumbs, salt, "e""er, and "arsle % 5eat thorou$hl and mi* well% Fill the tomatoes with the stuffin$, which should be /uite moist, "ut them in a shallow "an, and ba!e them until the tomato shell ma be easil "ierced with a for!% &ash ellow cream cheese and, if necessar , moisten it sli$htl with cream% -ha"e it into tin carrots with the fin$ers, and "ut a "iece of "arsle in one end for leaves% Place the ba!ed tomatoes on a "latter and $arnish with the carrots and s"ri$s of "arsle % -erve% ()C% -A3TE4 T1&AT1E-%##5alf ri"ened tomatoes are delicious when sauted% Cut the desired number of such tomatoes into slices about (H= inch thic!, and roll first in beaten e$$ and then in stale bread crumbs or crac!er crumbs% -aute in a small amount of fat until the are brown on one side+ then turn and brown on the other side% Remove from the "an and serve at once% ()(% CREA&E4 T1&AT1E-%##A rather unusual, but nevertheless ver a""eti,in$, wa of "re"arin$ tomatoes consists in sautein$ them in fat and then servin$ them with a cream sauce on freshl toasted bread% When it is desired to "re"are tomatoes in this manner, select medium#si,ed ones and cut them into slices (H) inch thic!% Roll the slices first in e$$ and then in stale bread crumbs or crac!er crumbs% -aute in a $enerous amount of fat until brown, drain carefull , and brown on the other side% When done, remove from the "an% Add ) tables"oonfuls of flour to the fat that remains in the "an, and stir until the flour becomes li$ht brown% Add (#(H) cu"fuls of mil! and stir until thic!% Place the slices of tomato on freshl toasted bread and "our the sauce over them% T3R0IP- A04 T5EIR PREPARATI10 ())% T3R0IP-, which are a root ve$etable, occur in two varieties, white and ellow% The white ones are commonl !nown as turni"s and the ellow ones are called rutaba$as% Althou$h differin$ in color, both varieties have much the same flavor and ma be "re"ared in the same wa s% Therefore, whenever a reci"e calls for turni"s, rutaba$as ma be used as well% ()<% In food value, turni"s are similar to beets, carrots, and "arsni"s% The have a stron$ flavor, which is disli!ed b man "ersons and disa$rees with some% 5owever, much of this can be dissi"ated b coo!in$ them with the cover of the !ettle removed, so that when "ro"erl "re"ared the furnish a "leasant variet to the winter menu% The have $ood storin$ /ualities and can be !e"t ver easil throu$h the winter% Toward s"rin$ it is more difficult to coo! them soft, as the cellulose in them becomes harder and the are li!el to develo" wood fiber% ()=% In "re"arin$ turni"s for coo!in$, scrub them until thorou$hl clean and then "eel, wastin$ no more of the ve$etable than is necessar % The

ma

then be cut u" as desired for the reci"e to be "re"ared%

()>% -TEWE4 T3R0IP-%##When turni"s are stewed until tender and then seasoned with salt and "e""er and flavored with butter the form a ver "alatable dish% To "re"are them in this wa , select the desired number, scrub them until clean, and then "eel them% Cut them into dice about (H) inch in si,e, and "ut these to coo! in boilin$ salted water, allowin$ the cover to remain off the !ettle durin$ the coo!in$% Coo! until the ma be easil "ierced with a for! and drain the water from them% -eason with additional salt, if necessar , and with "e""er, and add ( tables"oonful of butter for each four "ersons to be served% Allow the butter to melt and serve hot% ()?% &A-5E4 T3R0IP-%##Turni"s, li!e "otatoes, are a ver $ood ve$etable to mash% Pre"are the desired number in the manner e*"lained in Art% ()>% Coo! in boilin$ salted water with the !ettle cover removed% When tender enou$h to be mashed easil , drain the water from them, mash with a "otato masher, and season with additional salt if necessar and with "e""er and butter% Allow the butter to melt and serve hot% ()@% CREA&E4 T3R0IP-%##Turni"s, both ellow and white, ma!e an e*cellent dish when dressed with a cream sauce% Pre"are the desired number of turni"s b cleanin$ and "eelin$ them and cuttin$ them into dice about (H) inch in si,e% Coo! until tender in boilin$ salted water and drain% Pre"are a medium white sauce and "our over the turni"s% -erve hot% .E6ETA'LE C1&'I0ATI10()A% The reci"es $iven for the various !inds of ve$etables "ertain in most cases to merel one ve$etable, and this is the wa in which this food is usuall "re"ared% 5owever, there are times when it is an advanta$e to combine two or more ve$etables% For instance, it is sometimes desired to $ive additional variet to the menu or to utili,e small /uantities of ve$etable that alone would not be sufficient to serve the famil % Then, a$ain, two ve$etables are often "re"ared to$ether in order to obtain an attractive color combination% In view of these facts, several reci"es for the most usual combinations of ve$etables are here $iven, so that the housewife ma not be at a loss when she wishes to combine two or more ve$etables% It must not be thou$ht that these are the onl combinations that can be "re"ared, for often ve$etables can be combined to suit the housewife's taste and needs% ()B% CARR1T- A04 PEA-%##If an attractive combination, as well as an a""eti,in$ dish, is desired, carrots and "eas should be "re"ared to$ether and served with butter or a ve$etable or a cream sauce% This combination ma be served "lain, but if there are an mashed "otatoes on hand and an attractive dish is desired, it ma be served in "otato rosettes% Clean and scra"e the desired number of oun$, tender carrots, and cut them into dice about the si,e of the "eas that are to be used% -hell an e/ual /uantit of $reen "eas% Put the two ve$etables to$ether in boilin$ salted water and coo! until tender% If there is an "ossibilit that the carrots will not coo! in as short a "eriod of time as the "eas, coo! them for some time before addin$ the "eas% When tender, "our off the water, add additional salt, if necessar , and "e""er, and dress with butter or, if "referred, with a ve$etable or a white sauce% 5eat throu$h

thorou$hl

and serve%

If it is desired to serve the carrots and "eas in the rosettes mentioned, force hot mashed "otato throu$h a "astr tube and form the re/uired number of rosettes on a "latter, as shown% In the center of each rosette "ut a s"oonful or two of the carrots and "eas% In case fresh "eas cannot be secured, canned "eas ma be substituted% When this is done, the carrots should be coo!ed until tender and the "eas added ;ust before the sauce is "oured over the ve$etables% (<C% -3CC1TA-5%##A combination of fresh shelled beans and sweet corn is !nown as succotash% To "re"are this dish, shell the beans and "ut them to coo! in boilin$ salted water% Coo! until the are tender and the water has boiled down until it is $reatl reduced in /uantit % Then cut an e/ual amount of corn from the cob and add to the beans% Coo! for a few minutes lon$er or until the water is sufficientl reduced, so that the combination ma be served without "ourin$ an water off% 4ress with butter and season with "e""er and, if necessar , additional salt% 4urin$ the winter, when $reen corn and fresh beans cannot be secured, succotash can be made b usin$ dried or canned corn and dried beans% (<(% C1R0 A04 T1&AT1E-%##A somewhat unusual ve$etable combination is made b coo!in$ tomatoes and $reen corn to$ether% Pre"are the desired number of tomatoes in the usual wa for stewin$ and cut an e/ual amount of sweet corn from the cob% Put the two ve$etables to$ether in a sauce"an and coo! until the tomatoes are well stewed% -eason with salt, "e""er, and su$ar, if desired, and add a small "iece of butter% -erve hot% (<)% C1R0, -TRI06 'EA0-, A04 T1&AT1E-%##Those who care for the combination of corn and tomatoes will find beans a ver a$reeable addition to this dish% Pre"are the corn and tomatoes as e*"lained in Art% (<(, and to them add oun$, tender strin$ beans that have been "reviousl coo!ed in boilin$ salted water% Add the desired seasonin$ and a small amount of butter% When thorou$hl heated, serve% (<<% PEA- A04 P1TAT1E-%##As a rule, the first $reen "eas and the first new "otatoes come into the mar!et at about the same time% If a delicious combination is desired, these two ve$etables should be coo!ed to$ether and then dressed in an desirable wa % -elect small "otatoes, scra"e them, and "ut them to coo! in boilin$ salted water% -hell an e/ual amount of $reen "eas, and add them to the "otatoes about )C minutes before the "otatoes become tender% Coo! until both ve$etables are tender, and then drain the water from them% 4ress with butter, ve$etable sauce, cream sauce, or thin cream and serve% (<=% T3R0IP- A04 P1TAT1E-%##Persons who are li!el to find the flavor of turni"s disa$reeable can usuall eat them when the are combined with "otatoes% Pare an e/ual thic! slices% cover off the or add butter number of Irish "otatoes and turni"s and cut them into Put them to coo! in boilin$ salted water and coo! with the !ettle until both are tender% 4rain and dress with butter and mash to$ether% -erve hot%

(<>% 0EW E06LA04 '1ILE4 4I00ER%##A combination of food that is much used b the "eo"le of the 0ew En$land -tates and has become famous throu$hout the 3nited -tates, consists of corned beef, "otatoes, turni"s, and cabba$e% As ma well be ima$ined, such a combination forms "racticall all that is necessar for a home dinner% -elect a $ood "iece of corned beef and "ut it to coo! in boilin$ water% About <C minutes before the beef has finished coo!in$, add additional water, if necessar , and into this "lace an e/ual /uantit of Irish "otatoes, turni"s, and cabba$e "re"ared in the re/uired wa and cut into thic! slices or chun!s% Coo! until the ve$etables are tender% Then remove the beef to a "latter, surround with ve$etables, and serve% -ER.I06 .E6ETA'LE(<?% The wa in which ve$etables are served de"ends lar$el on the method of "re"aration% 5owever, a "oint that should never be ne$lected, so far as coo!ed ve$etables are concerned, no matter what "lan of servin$ is followed, is to see that the are alwa s served hot% To ma!e this "ossible, the dishes in which the are served should be heated before the ve$etables are "ut into them and should be !e"t hot until "ut on the table% When a ve$etable dish has a cover, the cover should be !e"t on until the ve$etable is served and should be re"laced after the first servin$, so as to !ee" the remainder hot% (<@% 'ecause of the "ossible variet in the "re"aration of this class of foods, numerous wa s of servin$ them are in "ractice% When a ve$etable is ba!ed in a lar$e ba!in$ dish, the dish should be "laced on the table and the ve$etable served from it either on the "late or in individual dishes% If individual ba!in$ dishes are used, these should be set on small "lates and one "ut at each "erson's "lace% 'oiled or creamed ve$etables ma be served at the table from a ve$etable dish, bein$ "ut on the "late or in small dishes, or the ma be served in individual dishes in the !itchen, and a dish "laced at the left of each "erson's "lace% When the lar$e dish or the ba!in$ dish is "laced on the table, it should be "laced where the ve$etable ma be convenientl served b the host if it is to be "ut on the dinner "late or b the hostess in case it is to be served in individual dishes at the table% (<A% In addition to bein$ served in these wa s, ve$etables also lend themselves to various attractive methods of servin$% For instance, a ve$etable "re"ared with a sauce is fre/uentl served in "att shells, timbale cases, or croustades% When this is done, the case in which the ve$etable is served is, as a rule, "laced directl on the dinner "late% Potatoes that have been mashed are often forced throu$h a "astr tube either to $arnish another dish or to ma!e a dish of "otatoes more attractive% For instance, when mashed "otatoes are to be served, a solid foundation of the "otato ma be arran$ed in the center of a dish and a little of the mashed "otato then forced throu$h the tube to ma!e a desi$n over the to"% 'efore bein$ served, the dish should be "laced in the oven and the "otato browned on to"% A little thou$ht on the "art of the housewife will enable her to wor! out man other attractive methods in the servin$ of this food% .E6ETA'LE- 9PART ): EIA&I0ATI10 J3E-TI109(: 9a: 5ow do wild and cultivated $reens differK 9b: What is the chief use of $reens in the dietK

9): 9a: What "recaution should be observed in washin$ $reensK 9b: &ention the "rocedure in coo!in$ $reens havin$ a stron$ flavor% 9<: 9a: If $reens, such as endive, a""ear to be withered, how ma the be freshenedK 9b: E*"lain the use of lettuce as a $arnish% 9c: What are the uses of "arsle K 9=: 9a: 5ow are 7erusalem articho!es "re"ared for the tableK 9b: What "art of !ohlrabi is used for foodK 9c: 5ow is !ohlrabi $enerall "re"ared for coo!in$K 9>: 9a: To what class of ve$etables do lentils belon$K 9b: Is the food value of lentils low or hi$hK 4iscuss% 9?: 9a: 5ow ma the food value of mushrooms be increasedK 9b: 5ow should mushrooms be "re"ared for coo!in$K 9c: &ention the wa s in which mushrooms ma be coo!ed% 9@: 9a: What causes onions, es"eciall raw ones, to disa$ree with man "ersonsK 9b: &ention the two $eneral varieties of onions% 9c: 5ow are chives "re"ared when the are to be used for flavorin$ sou"s, etc%K 9A: 9a: 5ow should onion be added to other foods when it is desired sim"l as a flavorin$K 9b: 5ow ma onions be "eeled so as to !ee" off the fumes of their volatile oilK 9B: 9a: 5ow should "arsni"s be "re"ared for coo!in$K 9b: Tell how to "re"are browned "arsni"s% 9(C: In what wa full % do $reen and dried "eas differ in food valueK E*"lain

9((: Tell how to coo!G 9a: $reen "eas+ 9b: dried "eas% 9(): 9a: What varieties of "e""ers are $enerall 9b: 1f what value are "e""ersK used as a ve$etableK

9(<: 9a: To what ma the hi$h food value of "otatoes be attributedK 9b: 5ow ma the /ualit of "otatoes be ;ud$edK 9c: &ention the most economical wa in which to coo! "otatoes% 9(=: Tell how to "re"areG 9a: mashed "otatoes+ 9b: ba!ed "otatoes% 9c: 5ow ma the ba!in$ of "otatoes be hastenedK 9d: &ention several wa s in which to utili,e left#over "otatoes% 9(>: 9a: 5ow ma sweet "otatoes be "re"ared for the tableK 9b: Tell how to "re"are $la,ed sweet "otatoes% 9(?: 9a: 5ow are radishes usuall food value of radishesK eatenK 9b: What ma be said of the

9(@: 9a: In what wa do summer and winter s/uashes differK 9b: Wh should the seeds and s!ins of summer s/uash be removed in "re"arin$ this ve$etable for the tableK 9(A: 9a: Wh is salsif "re"ared for coo!in$K called ve$etable o sterK 9b: 5ow is salsif

9(B: 9a: What ma be said of the food value of tomatoesK 9b: 5ow ma the acidit of tomatoes be decreasedK 9c: 5ow ma the s!ins of tomatoes be removed easil K

9)C: 9a: Point out the difference between turni"s and rutaba$as% 9b: When is it advisable to ma!e combination ve$etable dishesK 9c: &ention several $ood combinations% 8 I04EI A Acid, 'ut ric, Lactic, Adulteration of mil!, Albumin in mil!, .e$etable, Al"ine e$$s, American Cheddar cheese, cream cheese, home#made cheese, A""les, 'a!ed, Articho!es, 'uttered, Com"osition and food value of French, Creamed, French, 7erusalem, with 5ollandaise sauce, Artificial buttermil!, Ash, or mineral matter, in ve$etables, As"ara$us, and its "re"aration, Com"osition and food value of, for coo!in$, Pre"aration of, -callo"ed, with butter dressin$, ' 'a!ed a""les, beans, beets, e$$"lant, e$$s in cream, onions, "otatoes, sauer!raut, s/uash, sweet "otatoes, 'a!in$ dishes for e$$ reci"es, Individual, 'alls, Potato, 'ean cro/uettes, loaf, Lima, "uree, souffle, 'eans and their "re"aration, 'a!ed, Com"osition and food value of dried, Com"osition and food value of lima, Com"osition and food value of shell, Com"osition and food value of strin$, 8 8 8 8

-hell, -trin$, .arieties of, Wa*, 'eatin$ of e$$s, 'eet to"s, 'eets and their "re"aration, 'a!ed, 'uttered, Com"osition and food value of, Pic!led, Pre"aration and coo!in$ of, -election and care of, with cream dressin$, with sour dressin$, 'el$ian cheese, 'lac!#butter sauce, tea, 'oiled cabba$e, dinner, 0ew En$land, !ohlrabi, onions, "otatoes, sweet "otatoes, 'onbons, Cheese, 'rea!fast menu, 'rea!in$ of e$$s, 'ric! cheese, 'rie cheese, 'roiled mushrooms, 'rowned carrots, "arsni"s, "otatoes, 'russels s"routs and their "re"aration, s"routs, 'uttered, s"routs, Com"osition and food value of, s"routs, Coo!in$ of, s"routs, Creamed, s"routs, -callo"ed, 'ulb, root, and tuber ve$etables, 'utter, Care of, Coo!in$ with, dressin$, As"ara$us with, Economical use of, Flavor and com"osition of, Purchasin$, Renovated, -ervin$, substitutes, substitutes, &ethod of testin$, 'uttered articho!es, beets, 'russels s"routs, carrots, salsif , 'utterine, 'uttermil!, Artificial, Com"osition and food value of, cream cheese,

'ut ric acid, C Cabba$e, and its "re"aration, 'oiled, Com"osition and food value of, Creamed, Pre"aration and coo!in$ of, Pur"le, -avo , -callo"ed, -election and care of, Turni", White, Camembert cheese, Candlin$ e$$s, Ca"s, -anitar mil!, Caramel ;un!et, Carboh drate in mil!, Carboh drates in ve$etables, Care and selection of strin$ beans, of butter, of celer , of cheese, of mil!, of mil! in the home, 0ecessit for, of "otatoes, of ve$etables, Carrots, and "eas, and their "re"aration, 'rowned, 'uttered, Com"osition and food value of, -election and "re"aration of, with "arsle , Casein in mil!, Cauliflower, and its "re"aration, Com"osition and food value of, Creamed, -callo"ed, -election and coo!in$ of, with tomato sauce, Celer , au $ratin, Care of, Com"osition and food value of, Creamed, Pre"aration of, Cellulose in ve$etables, Certified mil!, Characteristics and care of cheese, of wholesome mil!, Cheddar cheese, cheese, American, Cheese, American Cheddar, American cream,

American home#made, #and#macaroni loaf, 'el$ian, bonbons, 'ric!, 'rie, 'uttermil!, 'uttermil! cream, Camembert, Care of, Characteristics of, Cheddar, Cheshire, Com"osition of, Cotta$e, dishes, Reci"es for, dishes, .ariet of, 4omestic, dreams, Edam, Effect of coo!in$ on, Emmenthal, En$lish, En$lish dair , fondue, Forei$n, 6or$on,ola, 6ru ere, 5olland, Im"orted, 7un!et cotta$e, Limbur$er, or limbur$, 0eufchatel, omelet, 1ri$in, use, and "roduction of, Parmesan, Jualit of, Ro/uefort, sandwiches, -a"sa$o, sauce, -ervin$, souffle, -tilton, straws, stuffin$, Tomatoes with, -wiss, -wit,er, toast, .arieties of, wafers, Cheeses, French, Italian, -wiss, Cheshire cheese, Chestnuts, Creamed mushrooms and, Chives, Chocolate ;un!et, Clabber, or curd, Classification of ve$etables, Clean mil!, 6rades of,

Cleanliness of mil!, Cli""ed e$$s, Combinations, .e$etable, Commercial "reservation of e$$s, Com"osition and flavor of butter, and food value of as"ara$us, and food value of beets, and food value of 'russels s"routs, and food value of buttermil!, and food value of cabba$e, and food value of carrots, and food value of cauliflower, and food value of celer , and food value of corn, and food value of cream, and food value of cucumbers, and food value of dandelion $reens, and food value of dried beans, and food value of dried lentils, and food value of dried "eas, and food value of e$$"lant, and food value of endive, and food value of French articho!es, and food value of $reen "eas, and food value of $reens, and food value of 7erusalem articho!es, and food value of !ohlrabi, and food value of lettuce, and food value of lima beans, and food value of mushrooms, and food value of o!ra, and food value of onions, and food value of "arsni"s, and food value of "e""ers, and food value of "otatoes, and food value of radishes, and food value of salsif , and food value of shell beans, and food value of s!immed mil!, and food value of s"inach, and food value of strin$ beans, and food value of summer s/uash, and food value of sweet "otatoes, and food value of -wiss chard, and food value of tomatoes, and food value of turni"s, and food value of ve$etables, Table showin$, and food value of watercress, and food value of whe , and food value of winter s/uash, of cheese, of mil!, of whole mil!, -tandard of mil!, structure, and food value of ve$etables, Condensed mil!, Coo!ed sauted "otatoes, Coo!in$ e$$s, mil!, of 'russels s"routs, of cauliflower,

of dried shell beans, of e$$s, of lentils, of ve$etables, 6eneral methods of "re"aration and, on cheese, Effect of, on ve$etables, Effect of, Pre"arin$ mushrooms for, Pre"arin$ ve$etables for, .ariet of wa s to use mil! in, with butter, Corn and its "re"aration, and tomatoes, Com"osition and food value of, coo!ed in mil!, fritters, on the cob, Corn o sters, "ul", souffle, strin$ beans, and tomatoes, -weet, Cotta$e cheese, #cheese, 7un!et, Cow's mil!, Cream, cheese, American, Com"osition and food value of, #of#corn sou", -tandard $radin$ of mil! and, Whi""in$, Creamed articho!es, as"ara$us on toast, 'russels s"routs, cabba$e, cauliflower, celer , e$$s, !ohlrabi, mushrooms and chestnuts, onions, "arsni"s, "eas, "otatoes, s"inach, strin$ beans, tomatoes, turni"s, ve$etable o sters, Cress, 3"land, Cro/uettes, 'ean, Potato, Cucumbers and their "re"aration, Com"osition and food value of, -tuffed, Curd, or clabber, 4 4air cheese, En$lish, 4andelion, $reens, Com"osition and food value of,

with sour sauce, 4esiccated e$$s, 4eterioration of e$$s, Causes and "revention of, 4iet, &il! in the, 4i$estibilit of e$$s, of ve$etables, 4inner, 0ew En$land boiled, 4omestic cheese, 4rawn#butter sauce, 4reams, Cheese, 4ressin$, -our, -our#cream, 4ried beans, Com"osition and food value of, 4ried lentils, Com"osition and food value of, onions, "eas, "eas, Com"osition and food value of, shell beans, Coo!in$ of, E Edam cheese, E$$ beater% Rotar , or 4over, reci"es, reci"es, Individual ba!in$ dishes for, souffle, E$$"lant, 'a!ed, Food value and com"osition of, Pre"aration of, -auted, -callo"ed, E$$s, a la $oldenrod, Al"ine, and "lace in the diet, 4escri"tion of, as food, .alue of, 'eatin$ of, 'rea!in$ of, Candlin$, Cli""ed, Commercial "reservation of, Coo!in$, Coo!in$ of, Creamed, 4esiccated, 4eterioration of, 4i$estibilit of, E*tra fanc , Fanc , Fat in, for coo!in$, Preliminar "re"aration of, Fried, 5ard#coo!ed, 5ome "reservation of, in cream, 'a!ed, in the home, 7ud$in$ the /ualit of, in the mar!et, 7ud$in$ the /ualit of, Left#over, &ar!etin$ of, &inerals in,

0utritive value of, on toast, Poached, on toast, -crambled, Poached, Points to observe in coo!in$, Powdered, E$$s, Preservation of, Protein in, Jualit of, -callo"ed, -crambled, -election of, -e"aratin$ of, -ervin$ of, -oft#coo!ed, or ;ellied, -trictl fresh, -tuffed, with ham, -crambled, with ham, -hirred, with limewater, Preservation of, with tomato, -crambled, with water $lass, Preservation of, Emmenthal cheese, Emulsion, Endive, Com"osition and food value of, En$lish cheese, dair cheese, mon!e , Eva"orated and condensed mil!, mil!, E*tra fanc e$$s, F Fanc e$$s, Fat in e$$s, in mil!, in ve$etables, Fi$s stuffed with cheese, Flavor and com"osition of butter, Flavorin$, 1nions for, Flower and fruit ve$etables, Fondue, Cheese, Food, Im"ortance of ve$etables as, value and com"osition of as"ara$us, value and com"osition of beets, value and com"osition of 'russels s"routs, value and com"osition of buttermil!, value and com"osition of cabba$e, value and com"osition of carrots, value and com"osition of cauliflower, value and com"osition of celer , value and com"osition of corn, value and com"osition of cream, value and com"osition of cucumbers, value and com"osition of dandelion $reens, value and com"osition of dried beans, value and com"osition of dried lentils, value and com"osition of dried "eas, value and com"osition of e$$"lant,

value and com"osition of endive, value and com"osition of French articho!es, value and com"osition of $reen "eas, value and com"osition of $reens, value and com"osition of 7erusalem articho!es, value and com"osition of !ohlrabi, value and com"osition of lettuce, value and com"osition of lima beans, value and com"osition of mushrooms, value and com"osition of o!ra, value and com"osition of onions, value and com"osition of "arsni"s, value and com"osition of "e""ers, value and com"osition of "otatoes, value and com"osition of radishes, value and com"osition of salsif , value and com"osition of shell beans, value and com"osition of s"inach, value and com"osition of strin$ beans, value and com"osition of summer s/uash, value and com"osition of sweet "otatoes, value and com"osition of -wiss chard, value and com"osition of tomatoes, value and com"osition of turni"s, value and com"osition of ve$etables, Table showin$, value and com"osition of watercress, value and com"osition of whe , value and com"osition of winter s/uash, value and varieties of $reens, value of "otatoes, value of ve$etables, -tructure, com"osition and, value of whole mil!, values of mil! "roducts, Com"arison of, Foods containin$ mil!, Forei$n cheese, French articho!es, articho!es, Pre"aration of, cheese, fried "otatoes, Fresh shell beans, Pre"aration and coo!in$ of, Freshness of mil!, Fried e$$s, Fritters, Corn, Fruit and flower ve$etables, 7un!et with, 6 6arlic, 6la,ed sweet "otatoes, 6or$on,ola cheese, 6rades of clean mil!, 6reen onions, "eas, "eas, En$lish st le, "eas with butter, 6reens and their "re"aration, Food value of, 6eneral directions for coo!in$, .arieties of, 6ru ere cheese,

6umbo, 5 5ard#coo!ed e$$s, 5ash#browned "otatoes, 5olland cheese, 5ollandaise sauce, sauce, Articho!es with, 5ome, 2ee"in$ mil! clean in the, 2ee"in$ mil! cool in the, #made cheese, American, &il! in the, "reservation of e$$s, 5ot slaw, I Im"orted cheese, Individual ba!in$ dishes for e$$ reci"es, Irish "otatoes, Italian cheeses, 7 7ellied, or soft#coo!ed, e$$s, 7erusalem articho!es, articho!es, Com"osition and food value of, articho!es, Pre"aration of, 7ud$in$ the /ualit of e$$s in the home, the /ualit of e$$s in the mar!et, 7un!et Caramel, Chocolate, cotta$e cheese, Plain, Reci"es for, with fruit, 2 2inds of cheese, 2ohlrabi, 'oiled, Com"osition and food value, Creamed, &ashed, Pre"aration of, L Lactic acid, Lactose, Lee!s, Left#over e$$s, Le$umes, Le$umin, Lentil "uff, Lentils, Coo!in$ of, Pre"aration of,

Lettuce, Com"osition and food value of, Lima#bean loaf, beans, Com"osition and food value of, beans en casserole, beans in cream, Limbur$ cheese, Limbur$er cheese, Lime in mil!, Limewater, Preservation of e$$s with, Loaf, Cheese#and macaroni, Lima 'ean, Luncheon menu, L onnaise "otatoes, & &aitre d'hotel sauce, &ar$arine, &ar!etin$ of e$$s, &arrow, .e$etable, &ashed !ohlrabi, "arsni"s, "otatoes, s/uash, sweet "otatoes, turni"s, &edium white sauce, white sauce for ve$etables, &enu, 'rea!fast, Luncheon, &ethods of coo!in$ a""lied to ve$etables, &il!, Adulteration of, Albumin in, and cream, -tandard $radin$ of, ca"s, -anitar , Carboh drate in, Care of, Casein in, Certified, &il!, Characteristics of wholesome, Cleanliness of, Com"osition and food value of s!im, Com"osition of, Com"osition of whole, com"osition, -tandard of, Condensed, Coo!in$, Cow's, dishes and sauces, Reci"es for, Eva"orated, Fat in, Foods containin$, Freshness of, 6rades of clean, in coo!in$, Wa s of usin$, in the diet, in the home, in the home, 0ecessit for care of, &ineral matter in,

&odified, Pasteuri,ed, Points to be observed in coo!in$, Powdered, Preserved, "roducts, Com"arison of food value of, Products obtained from, Protein in, Purchase of, -!im, -our, -terili,ed, Water in, Whole, &ineral matter in mil!, matter, or ash, in ve$etables, &inerals in e$$s, &odified mil!, &on!e , En$lish, &ushrooms, and chestnuts, Creamed, and their "re"aration, 'roiled, Com"osition and food value of, for coo!in$, Pre"arin$, -auted, -tewed, 0 0av beans, -tewed, 0eufchatel cheese, 0ew En$land boiled dinner, 0utritive value of e$$s, 1 1!ra, Com"osition and food value of, Pre"aration of, -tewed, with tomatoes, 1leomar$arine, 1melet, Cheese, Plain, Puff, Tomato, 1melets, .ariet in, 1nion famil , .arieties of the, 1nions, 'a!ed, 'oiled, Com"osition and food value of, Creamed, 4ried, for flavorin$, for the table, 6reen, Pre"aration of, -tuffed, 1 ster, .e$etable,

1 sters, Corn, Creamed ve$etable, -callo"ed ve$etable, P Parmesan cheese, Parsle , Parsni"s, 'rowned, Com"osition and food value Creamed, &ashed, Pre"aration of, Pasteuri,ed mil!, Patties, Potato, Peas, and carrots, and "otatoes, and their "re"aration, Com"osition and food value Creamed, 4ried, Food value and com"osition 6reen, in turni" cu"s, "uree, souffle, Pe""ercress, Pe""ers, Com"osition and food value Pre"aration of, -tuffed, Perishable ve$etables, Phos"hates, Pic!led beets, Plain ;un!et, omelet, Poached e$$s, e$$s on toast, Potash, Potato balls, cro/uettes, "atties, "uff, Potatoes, and "eas, and turni"s, au $ratin, 'a!ed, 'a!ed sweet, 'oiled, 'oiled sweet, 'rowned, Care of, Com"osition and food value Com"osition and food value Coo!ed sauted, Creamed, French fried, 6la,ed sweet,

of,

of dried, of $reen,

of,

of, of sweet,

5ash#browned, L onnaise, &ashed, &ashed sweet, Pre"aration of, Raw sauted, -callo"ed, -election of, -tuffed, -weet, White, Powdered e$$s, mil!, Pre"aration and coo!in$ of beets, and coo!in$ of cabba$e, and coo!in$ of fresh shell beans, and coo!in$ of strin$ beans, and coo!in$ of ve$etables, 6eneral methods of, of as"ara$us for coo!in$, of beans, of beets, of 'russels s"routs, of cabba$e, of carrots, of cauliflower, of celer , of corn, of cucumbers, of e$$"lant, of e$$s for coo!in$, Preliminar , of French articho!es, of $reens, of !ohlrabi, of 7erusalem articho!es, Pre"aration of lentils, of mushrooms, of mushrooms for coo!in$, of o!ra, of onions, of "arsni"s, of "eas, of "e""ers, of "otatoes, of radishes, of salsif , of s/uash, of tomatoes, of turni"s, Pre"arin$ ve$etables for coo!in$, Preservation of e$$s, of e$$s with limewater, of e$$s with water $lass, Preserved mil!, Production, ori$in, and use of cheese, Products, Com"arison of food value of mil!, obtained from mil!, Protein in e$$s, in mil!, in ve$etables, Puff, Lentil, omelet,

Potato, Pul", Corn, Purchase of mil!, of ve$etables, Purchasin$ butter, Puree, 'ean, Peas, Pur"le cabba$e, J Jualit of cheese, of e$$s, of e$$s in the home, 7ud$in$ the, of e$$s in the mar!et, 7ud$in$ the, R Radishes, Food value and com"osition of, Pre"aration of, Rarebit, Welsh, Raw sauted "otatoes, Reci"es, E$$, for cheese dishes, for ;un!et, for mil! dishes and sauces, for white sauce, Renovated butter, Root, tuber, and bulb ve$etables, Ro/uefort cheese, Rotar , or 4over, e$$ beater, Rutaba$as, -alsif , 'uttered, Com"osition and food value of, Pre"aration of, -a"sa$o cheese, -andwiches, Cheese, -anitar mil! ca"s, -auce, 'lac!#butter, Cheese, 4rawn#butter, for creamed strin$ beans, for ve$etables, &edium white, 5ollandaise, &aitre d'hotel, &edium white, Reci"es for white, Thic! white, Thin white, Tomato, .e$etable, -auces and mil! dishes, Reci"es for, for ve$etables, -auer!raut, 'a!ed, &a!in$, -auted,

with s"areribs, -auted e$$"lant, mushrooms, sauer!raut, summer s/uash, tomatoes, -avo cabba$e, -callo"ed as"ara$us, 'russels s"routs, cabba$e, cauliflower, e$$"lant, e$$s, "otatoes, tomatoes, ve$etable o sters, -crambled e$$s, e$$s on toast, e$$s with ham, e$$s with tomato, -election and care of beets, and care of cabba$e, and care of strin$ beans, and coo!in$ of cauliflower, and "re"aration of carrots, of e$$s, of "otatoes, -e"aratin$ of e$$s, -ervin$ butter, cheese, of e$$s, ve$etables, -hallots, -hell beans, -hell beans dressed with butter, beans in cream, beans, Pre"aration and coo!in$ of fresh, beans, .arieties and food value of, -hirred e$$s with ham, -!im mil!, &il!, Com"osition and food value of, -law, 5ot, -oft#coo!ed, or ;ellied, e$$s, -ouffle, 'ean, Cheese, Corn, E$$, Peas, -"inach, -ou", Cream#of#corn, -our#cream dressin$, dressin$, mil!, -"inach, Com"osition and food value of, Creamed, Ro al, -ouffle, -/uash and its "re"aration, 'a!ed, Com"osition and food value of summer,

Com"osition and food value of winter, &ashed, -auted summer, -tewed summer, -ummer, Winter, -tandard $radin$ of mil! and cream, of mil! com"osition, -terili,ed mil!, -tewed mushrooms, nav beans, o!ra, summer s/uash, tomatoes, turni"s, -tilton cheese, -traws, Cheese, -trictl fresh e$$s -trin$ beans, beans, corn, and tomatoes, beans, Creamed, beans in butter beans, Pre"aration and coo!in$ of, beans, -election and care of, beans, .arieties of, beans with salt "or!, beans with sour dressin$, -tructure, com"osition, and food value of ve$etables, -tuffed cucumbers, e$$s, onions, "e""ers, "otatoes, tomatoes, tomatoes with cheese carrots, -ubstitutes, 'utter, &ethod of testin$ butter, -uccotash, -ucculent ve$etables, -ummer s/uash, s/uash, -auted, s/uash, -tewed, -weet corn, "otatoes, "otatoes, 'a!ed, "otatoes, 'oiled, "otatoes, 6la,ed, "otatoes, &ashed, -wiss chard, Com"osition and food value of, cheeses, -wit,er cheese, T Table showin$ com"osition and food value of ve$etables, Tea, 'lac!, Testin$ butter substitutes, &ethod of, Thic! white sauce, Thin white sauce, Toast, Cheese, Tomato omelet,

sauce, Tomatoes, and corn, Com"osition and food value of, corn, and strin$ beans, Creamed, Pre"aration of, -auted, -callo"ed, -tewed, -tuffed, with cheese carrots, -tuffed, with cheese stuffin$, Tuber, root, and bulb ve$etables, Turni" cabba$e, Turni"s, and "otatoes, Com"osition and food value of, Creamed, &ashed, Pre"aration of, -tewed, 3 3"land cress, 3se of butter, Economical, 3se, ori$in, and "roduction of cheese, . .alue of e$$s as food, .arieties and food value of $reens, and food value of shell beans, of beans, of cheese, Classification of, of $reens, of strin$ beans, of the onion famil , of ve$etables, .ariet in omelets, in ve$etables, of cheese dishes, of wa s to use mil! in coo!in$, .e$etable albumin, combinations, marrow, o ster, o sters, Creamed, o sters, -callo"ed, sauce, .e$etables, as food, Im"ortance of, as food, Pre"aration of, Carboh drates in, Care of, Cellulose in, Classification of, Com"osition of, 4i$estibilit of,

Effect of coo!in$ on, Fat in, Food value of, for coo!in$, Pre"arin$, Fruit and flower, &edium white sauce for, &ethods of coo!in$ a""lied to, &ineral matter, or ash, in, Perishable, Pre"aration of, Protein in, Purchase of, Root, tuber, and bulb, -auces for, -ervin$, -tructure of, -ucculent, .arieties of, .ariet in, Water in, Winter, W Wafers, Cheese, Water $lass, Preservation of e$$s with, in mil!, Water in ve$etables Watercress Com"osition and food value of Wa* beans Welsh rarebit Whe Com"osition and food value of Whi""in$ cream White cabba$e "otatoes White sauce for ve$etables, &edium sauce, &edium sauce, Reci"es for sauce, Thic! sauce, Thin Whole mil! mil!, Food value of Wholesome mil!, Characteristics of Winter s/uash ve$etables