Category: Cooking & Drinking
Author of “Cereal Foods and Their Preparation”; formerly Dietitian of Manhattan State Hospital, New York; Director of Domestic Science in Public Schools, Bradford, Pa.; Instructor in Domestic Science, Drexel Institute, Philadelphia, Pa.
Chickens are frequently kept in cold storage for months, or even years, and they undergo decided changes during these periods. The effect of eating such storage poultry is still...
9. Part 9Wash the apples carefully, cut them into small pieces and remove any decayed parts. Put the apples and water into a cooker-pail and let them come to a boil, then set them in a c...
5. Part 5Wash the fish and, without shredding it, put it into the cold water, bring it to a boil, and put it into a cooker for one and one-half hours. Drain, pick into pieces, and bring...
12. Part 12Cook the macaroni as directed in the recipe for macaroni. Make white sauce of the milk, butter, flour, and seasoning, add the onion, ham, and macaroni. Put it into a buttered ba...
11. Part 1112 lbs. beef from round or rump 1¹⁄₂ oz. beef drippings (3 tablespoons) Flour 1 tablespoon salt ¹⁄₂ teaspoon pepper 1 cup carrot 1 cup turnip 1 cup onion 1 cup celery 4 bay leav...
10. Part 10Mix the dry ingredients, add the beaten egg and milk; heat them over a cooker-pail of warm water until 160 degrees Fahrenheit, stirring it constantly. Put it into a cooker for t...
8. Part 8Shell young, green peas and bring them to a boil, using about one cupful of salted water for each quart of shelled peas. Put the pail or pan inside of another cooker-pail of boi...
6. Part 6Wash the tongue, put it into as small a cooker-pail as will easily hold it, add the other ingredients and fill the pail with boiling water, using one teaspoonful of salt to each...
4. Part 4Wipe the meat, remove carefully all skin and fat, as these impart a rank flavour to mutton broth. Cut the meat into small pieces, or put it through a food chopper. Cover the mea...
3. Part 3A large utensil will involve a great waste of gas and time, for in every case it will be necessary to heat a considerable quantity of water which is only required to fill the ut...
2. Part 2The box is now ready for cooking, but if, after considerable use, the material shrinks so that the whole space is not firmly filled, a little more may be added. There should alw...
1. Part 1Author of “Cereal Foods and Their Preparation”; formerly Dietitian of Manhattan State Hospital, New York; Director of Domestic Science in Public Schools, Bradford, Pa.; Instruct...
13. Part 132. _Heat is carried from the pail partly by convection_, except where solid insulating material, such as wood or indurated fibre, is used; and that manner of packing which best...
14. Part 14Boil on Stove In Cooker _Minutes_ _Hours_ PAGE Boil Boiled Fish 1 83 Boil Creamed Salt Codfish No. 1 1¹⁄₂ or more 84 Boil Creamed Salt Codfish No. 2 1¹⁄₂ or more 84, 213 Boil Co...
15. Part 15Farina, 56, 206. Balls, 194. Gruel, 195. Fastening Covers on Utensils, 33. Figs, Stewed, 173. Fireless Cooker, the, 3. Advantages of, 6. Army Use of, 202. Barrel Used for, 10. B...