Wash and cut tomatoes in halves, crosswise. Place them (with cut surface up) in a " frying" pan (without fat). Cook on top of the range or in the oven at a low temperature for about 30 minutes, or until the tomatoes are soft, but not 1 16 THE COOKING OP FOODS broken. Add a bit of butter to each half of tomato and season with salt and pepper✪ Broiled Tomatoes. Serve at once. BASED SQUASH Wash a squash and cut it into pieces of suitable size for serving. Place the pieces on the grating in the oven and bake (at moderate temperature) until the pulp is tender. Serve hot, with butter, salt, and pepper✪ Baked Squash. Dishwashing.'— Dishwashing is one of the unvarying duties of housekeeping, — a duty to which the principles of efficiency need most to be applied. The equipment for dishwashing should embrace a number of necessary labor-saving devices, so that the process may involve the least effort and time. There is almost invariably a waste of effort in both the washing and the drying of dishes. Fig. 7. — Kitchen equipped for efficiency in dishwashing. DISHWASHING 17 However, if forethought and intelligence are applied to the preparation of dishes for washing, the washing itself can be easily and quickly accomplished. And if the washed dishes are placed in dish racks and rinsed in very hot water, little towel drying, if any, is necessary. Suggestions for " Efficiency " in Dishwashing. — (a) Have the necessary equipment for thorough and rapid dishwashing. Such equipment is as follows: Paper toweling, tissue paper, Fig. 8. — Utensils for dishwashing. or newspapers cut in pieces of convenient size for use ; soap holder (see Fig. 8, A) or can of powdered soap ; can of scour- ing soap and a large cork for scouring; scrubbing brush; bottle brush (see Fig. 8, B, C) ; rubber tubing for attaching to the faucet; rubber disk to stopper the drainpipe of the sink ; dish and draining pans ; dish drainer ; dish rack ; dish 18 THE COOKING OP POODS mop (see Fig. 8, D) ; wire dishcloth or pot scraper (see Fig. 8, E, F) ; dishcloths (not rags) ; dish towels ; rack for drying cloths and towels. The sink should be at a height that admits of an erect position while washing dishes. (b) Carefully remove bits of food from dishes before wash- ing. Instead of scraping dishes with a knife, wipe them with soft paper, a crust of bread, or use a plate scraper. (See Fig. 8, G.) " Oil and water do not mix " ! The grease from dishwater often collects in the drainpipe and prevents or retards the drainage of waste water. This often means ex- pensive plumber's bills and great inconvenience. Bear in mind the following familiar cautions in washing greasy dishes. Before putting a greasy dish or pan into the dish- water, always wipe it carefully with a piece of paper. After wiping most of the grease from a pan or kettle, the remain- ing fat can be entirely removed by filling the utensil with hot water and then adding washing soda. Boil the solution a few minutes. Fat and washing soda combine and form soap; hence the effectiveness of the above method. (See Experiment 28, p. 78.) (This method should not be applied to aluminum utensils; washing soda or any alkaline sub- stance " acts " upon aluminum,) (c) Soak every dish and pan before wash- ing. Fill each dish with water, using cold water for all dishes which have held milk, Fig. 9. — Dish drainer. cream, eggs, flour, or starch, and hot water for all dishes having contained sugar or syrup. While one is preparing a meal, dishes may be soaked by having ready a large pan of water. Place all dishes in this as soon as used. If the sink is provided with a stopper, DISHWASHING 19 it may be filled with water and the dishes placed in it to soak. (d) Eliminate unnecessary movements. Place the dishes and all the requisite dishwashing utensils together and arrange them in the proper order for use.

AI-modernized reading of the original text

Wash and cut tomatoes in halves, crosswise. Place them (with cut surface up) in a " frying" pan (without fat). Cook on top of the range or in the oven at a low temperature for about 30 minutes, or until the tomatoes are soft, but not broken. Add a bit of butter to each half of tomato and season with salt and pepper. Serve at once. BAKED SQUASH Wash a squash and cut it into pieces of suitable size for serving. Place the pieces on the grating in the oven and bake (at moderate temperature) until the pulp is tender. Serve hot, with butter, salt, and pepper. Dishwashing.— Dishwashing is one of the unvarying duties of housekeeping, — a duty to which the principles of efficiency need most to be applied. The equipment for dishwashing should embrace a number of necessary labor-saving devices, so that the process may involve the least effort and time. There is almost invariably a waste of effort in both the washing and the drying of dishes. Fig. 7. — Kitchen equipped for efficiency in dishwashing. However, if forethought and intelligence are applied to the preparation of dishes for washing, the washing itself can be easily and quickly accomplished. And if the washed dishes are placed in dish racks and rinsed in very hot water, little towel drying, if any, is necessary. Suggestions for " Efficiency " in Dishwashing. — (a) Have the necessary equipment for thorough and rapid dishwashing. Such equipment is as follows: Paper toweling, tissue paper, Fig. 8. — Utensils for dishwashing. or newspapers cut in pieces of convenient size for use ; soap holder (see Fig. 8, A) or can of powdered soap ; can of scouring soap and a large cork for scouring; scrubbing brush; bottle brush (see Fig. 8, B, C) ; rubber tubing for attaching to the faucet; rubber disk to stopper the drainpipe of the sink ; dish and draining pans ; dish drainer ; dish rack ; dish mop (see Fig. 8, D) ; wire dishcloth or pot scraper (see Fig. 8, E, F) ; dishcloths (not rags) ; dish towels ; rack for drying cloths and towels. The sink should be at a height that admits of an erect position while washing dishes. (b) Carefully remove bits of food from dishes before washing. Instead of scraping dishes with a knife, wipe them with soft paper, a crust of bread, or use a plate scraper. (See Fig. 8, G.) " Oil and water do not mix " ! The grease from dishwater often collects in the drainpipe and prevents or retards the drainage of waste water. This often means expensive plumber's bills and great inconvenience. Bear in mind the following familiar cautions in washing greasy dishes. Before putting a greasy dish or pan into the dishwater, always wipe it carefully with a piece of paper. After wiping most of the grease from a pan or kettle, the remaining fat can be entirely removed by filling the utensil with hot water and then adding washing soda. Boil the solution a few minutes. Fat and washing soda combine and form soap; hence the effectiveness of the above method. (See Experiment 28, p. 78.) (This method should not be applied to aluminum utensils; washing soda or any alkaline substance " acts " upon aluminum,) (c) Soak every dish and pan before washing. Fill each dish with water, using cold water for all dishes which have held milk, Fig. 9. — Dish drainer. cream, eggs, flour, or starch, and hot water for all dishes having contained sugar or syrup. While one is preparing a meal, dishes may be soaked by having ready a large pan of water. Place all dishes in this as soon as used. If the sink is provided with a stopper, it may be filled with water and the dishes placed in it to soak. (d) Eliminate unnecessary movements. Place the dishes and all the requisite dishwashing utensils together and arrange them in the proper order for use.

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