Four Toasting-forks, One Dozen Table-spoons. LINEN. One Cloth to boil Fish in. The outfit, with the exception of the stove, can be purchased by the above list. If the demand is sufficient, tin trunks containinof a complete set will be for sale at the Kitchen Garden Agency. My Dear Young Friends : — It is very pleasant to me to be able to give you cooking lessons. You will enjoy them very much. It makes such a difference in a home if you know how things should be done, and the surest way to keep people good natured in a family is to give them good things to eat. It is quite right that it should be so, and it is especially due to those who earn the money to buy the food that they should enjoy it when put on to the table ; and it is no harder to learn to cook well than it is to cook ill. I am not attempting elaborate or line cooking, so you will not expect it, at least not at present, but I will show you some nice ways of preparing ordinary dishes. Now, in the first place you need to know how to manage a fire, for if you fail in that you will fail in your cooking ; therefore, you must understand all about the dampers, and in buying a stove one should learn at the shop how and when to open and close them. When you start your fire the dampers should all be open. Do not lay paper flat in the fire basket, but twist it in bunches, putting in first the paper, then kindlings so crossed as to let the air draw through, placing the heavier pieces of wood upon the top. As soon as a/l are well burning add two or three shovelfuls of coal. It is better to feed the fire often at first, but by the time you are ready to cook it must be a solid fire, that will last through the lesson. Now as to cooking utensils. As far as we can we will use those made of iron, because they are stronger and cheaper than any other kind, and if perfectly clean will grow better all the time. They should always be dried thoroughly after washing, and put away with- out their lids, and with their faces down. Something should raise them sufificiently to let in the air, as the cleanest saucepan will smell musty if left in such a way that the air cannot reach the inside of it. An iron dripping pan, such as meat is roasted in, should be carefully cleaned with an iron dish cloth and soda, instead of soap, as the least trace of former cooking will give a fresh piece of meat a bad flavor. The last thing you should do before begining to cook is to wash your hands and clean your nails. l6 TO MY DEAR YOUNG FRIENDS. I have known many girls who have had to take their mother's place when very young, and learn to cook for their fathers and little brothers and sisters. If a child's bones are not quite hard before it is seven years of ao-e it will never be strong, and its legs will be crooked and weak ; and every woman should understand the nature of food for the sake of those under her care. The quality of food intended for- little children should be care- fully studied, as the firmness of their flesh and the hardness of their bones is so dependent upon it. A man is able to work longer and better if his meals are nourish- ing. He does not know when to add salt or pepper, and why should he ? It should be the care of the wife or daughter to so season the food that the first mouthful is appetizing.

AI-modernized reading of the original text

Four Toasting-forks, One Dozen Table-spoons. LINEN. One Cloth to boil Fish in. The outfit, with the exception of the stove, can be purchased by the above list. If the demand is sufficient, tin trunks containing a complete set will be for sale at the Kitchen Garden Agency. My Dear Young Friends : — It is very pleasant to me to be able to give you cooking lessons. You will enjoy them very much. It makes such a difference in a home if you know how things should be done, and the surest way to keep people good natured in a family is to give them good things to eat. It is quite right that it should be so, and it is especially due to those who earn the money to buy the food that they should enjoy it when put on to the table ; and it is no harder to learn to cook well than it is to cook ill. I am not attempting elaborate or line cooking, so you will not expect it, at least not at present, but I will show you some nice ways of preparing ordinary dishes. Now, in the first place you need to know how to manage a fire, for if you fail in that you will fail in your cooking ; therefore, you must understand all about the dampers, and in buying a stove one should learn at the shop how and when to open and close them. When you start your fire the dampers should all be open. Do not lay paper flat in the fire basket, but twist it in bunches, putting in first the paper, then kindlings so crossed as to let the air draw through, placing the heavier pieces of wood upon the top. As soon as a/l are well burning add two or three shovelfuls of coal. It is better to feed the fire often at first, but by the time you are ready to cook it must be a solid fire, that will last through the lesson. Now as to cooking utensils. As far as we can we will use those made of iron, because they are stronger and cheaper than any other kind, and if perfectly clean will grow better all the time. They should always be dried thoroughly after washing, and put away without their lids, and with their faces down. Something should raise them sufficiently to let in the air, as the cleanest saucepan will smell musty if left in such a way that the air cannot reach the inside of it. An iron dripping pan, such as meat is roasted in, should be carefully cleaned with an iron dish cloth and soda, instead of soap, as the least trace of former cooking will give a fresh piece of meat a bad flavor. The last thing you should do before beginning to cook is to wash your hands and clean your nails. l6 TO MY DEAR YOUNG FRIENDS. I have known many girls who have had to take their mother's place when very young, and learn to cook for their fathers and little brothers and sisters. If a child's bones are not quite hard before it is seven years of age it will never be strong, and its legs will be crooked and weak ; and every woman should understand the nature of food for the sake of those under her care. The quality of food intended for little children should be carefully studied, as the firmness of their flesh and the hardness of their bones is so dependent upon it. A man is able to work longer and better if his meals are nourishing. He does not know when to add salt or pepper, and why should he ? It should be the care of the wife or daughter to so season the food that the first mouthful is appetizing.

The cooking garden