A manual of home-making

CHAPTER XXI Batters and Doughs 473 Classification .473 Ingredients ......... 474 Methods of mixing ........ 478 Utensils for baking ........ 478 Filling the pans 479 Baking 479 CHAPTER XXII Cakes .483 Cakes made with yeast 483 Sponge cakes ......... 48.3 Butter cakes 484 Ingredients used in cakes ....... 484 Cake fillings 4vS6 Cake frostings 486 CONTENTS xiii CHAPTER XXm PAQB Pisnr 490 Ingredients 490 Characteristics of good pastry 491 Directions for maldng plain pastry 492 Directions for making flaky pastry 403 Directions for making puff pastry 494 CHAPTER XXIV Yeast Bbbad 495 Ingredients. 495 Mixing and kneading ........ 498 Fermentation 499 Shaping dough 499 Proofing 499 Baking 500 "Rope" in bread 600 Recipes .......... 601 Salt-rising bread 605 CHAPTER XXV CooKiNa OF Cereals 506 CHAPTER XXVI Meat and Poultry 510 Selection of meat by appearance . . . .510 General rules for cooking ........ 512 General directions for soup-making ..... 514 Care of meat ......... 516 Keeping meat 519 Use of market trimmings and meat fat in cooking . 519 Chickens and fowls 524 CHAPTER XXVn Fish and Oysters 527 FiBh 527 Oysters 532 xiv CONTENTS CHAPTER XXVni EOGB Tests for fresh eggs Egg cookery CHAPTER XXIX Vegetables M Care of vegetables in the home M Cooking of vegetables Ml CHAPTER XXX Sauces U White sauce ......... W Butter sauce ......... W Brown sauces W Sauces thickened with egg ....... 581 Sweet sauces 561 CHAPTER XXXI Salads 563 Salad herbs 563 Salad dressings ......... 564 CHAPTER XXXII Desserts 570 Fruits 570 Gelatin desserts ......... 570 Whipped cream . . . . . . , 571 Junket .......... 572 Pfossen desserts ......... 572 CHAPTER XXXIII Sugar Cookery 576 CHAPTER XXXIV Food Preservation 579 Preservation of food by low temperatures .... 581 CONTENTS XV PAGB Drying fruits and vegetables 588 Salting vegetables 502 Canning .......... 509 Preservation of meat 822 Sugar-cured hams, baoons, and tongues 824 Brine salt pork 626 Dry-cured pork 626 Pickled pigs' feet 626 Head-cheese . - 627 Lard 627 Corned beef 628 Dried beef 629 Pickled beef tongues 629 Hamburg steak 630 Mixed sausage 630 P6rk sausage 690 ILLUSTRATIONS FIG. 1. Floor plans of a small house. .... 2. The first floor plan of a suburban house 3. A typical arrangement of all rooms on one floor 4. A small farmhouse arranged on a single floor. 5. A remodeled farmhouse, to illustrate step-saving 6. First floor plan, showing living area and working area, 7. Second floor plan, showing sleeping area 8. A farmhouse plan, showing diagonal comers . 9. Plan showing simplicity of living area . 10. Plan showing well-organized arrangement 1 1 . A house planned for farm life and farm conditions . 12. A modest farm cott^e of good design . 13. A typical low room in an old-fashioned cottage 14. The same type of low room as in Fig. 13 15. A tall room of the late nineteenth-century type 16. A typical modern living-room .... 17. A study of windows in relation to the adjoining wall space 18. Types of windows ...... 19. A method of hanging two sets of curtains 20. Four methods of curtaining a double-hung window . 21. Two methods of curtaining a group of windows