The body requires animal, vegetable, and mineral food. Vegeta-
bles draw the mineral matter from the soil and change it into food,
part of which is used directly by man and part eaten by animals, and
thus is converted into more strengthening food for him.
Milk contains all the essential elements for the support of human
life, and flour is one of the most nourishing forms of vegetable food.
It has in it albumen or gluten which makes the muscles and the
nerves ; starch and sugar v/hich make fat ; gelatine and the minerals,
lime and phosphorus, which make the bones grow strong and hard.
Children who have cut all their teeth will thrive well and grow strong
if they eat heartily of good bread every day. Home-made bread
should be eaten in preference to baker's bread, because in baker's
bread some of those valuable nutritive parts are destroyed, and while
it satisfies hunger it does not nourish the body.
Salt is necessary, and yet those who live entirely upon salted meat
are apt to have a disease which the use of fresh vegetables will cure.
Fruit helps to purify the blood. Fish feeds the brain, and the
cereals, such as wheat, corn, and rye, also.
Do not expect success at first, and it would be a mistake to attempt
receipts so expensive that you could not repeatedly try them, and by
patient effort bring satisfactory results at last. All the receipts of
this course will be simple and inexpensive.
Yours sincerely,
E. Huntington.
LESS0N FIRST.
THE LITTLE COOKS AT WORK.
FIRST
COOKING LESSON.
BILL OF FARE.
MILK TOAST.
WELSH RARE-BIT.
QUEEN TOAST.
WATER TOAST.
TOAST CRUMBS.
Utensils Required.
12
Table Boards.
6 Plates for Bread
12
3
2
2
I
2
I
2
Knives.
Forks.
Teaspoons.
Teacups.
Bowl.
Deep Dishes.
Small Platter.
Covered Dishes.
I Pint Measure.
I Egg Beater.
I Grater.
I Skimmer.
I Toasting Fork.
I Spider.
I Baking Pan.
I Saucepan.
MATERIAL REQUIRED.
3 Pints of Milk $o 12
2 Eggs , 07
I ^ Loaves of Bread 12
M Lb. of Butter 18
y2 Lb. of Lard 07
Flour, Pepper, and Salt 01
Sugar and Cinnamon✪ Milk Toast 02
}i Lb. of Cheese . . . , 06
$0 65
®RDER OF IXERCISES.
MARCH.
CHORD BE SEATED.
Song — ''We want to be Cheer ful^
Lecture.
A few Questions.
Son g — ' 'Hotne Welcome.
Read Bill of Fare.
Appoint three girls to each receipt.
Start girls cutting bread, and explain how. Teacher show the way.
When bread is cut, let as many toast as there is room for at the
stove.
Have cheese grated and ^g<g beaten.
Put milk on to heat, and prepare thickening.
Place frying-pan on the stove, heat butter and lard, and fry bread.
Put toast crumbs in the oven.
When the meal is prepared, class be seated and taste.
Review of questions.
A LETTER ON THE USES OF STALE BREAD.
This lesson is to give you a few ideas on the uses of stale bread.
People who buy bread every day are not apt to have it stale, but
when it is made at home once or twice a week, there are often pieces
left over, and it is desirable to know good ways of making use of
them.
We all wish to be economical house-keepers. Some people think
that to be economical is to be mean, but this is a great mistake.
It means only to make the best use of what we have, for " wilful
waste makes woful want."
To be wasteful through ignorance is no less wrong, especially if
we have a chance to learn how to do better.
Page 4 · 2 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The body requires animal, vegetable, and mineral food. Vegetables draw the mineral matter from the soil and change it into food, part of which is used directly by man and part eaten by animals, and thus is converted into more strengthening food for him.
Milk contains all the essential elements for the support of human life, and flour is one of the most nourishing forms of vegetable food. It has in it albumen or gluten which makes the muscles and the nerves ; starch and sugar which make fat ; gelatine and the minerals, lime and phosphorus, which make the bones grow strong and hard. Children who have cut all their teeth will thrive well and grow strong if they eat heartily of good bread every day. Home-made bread should be eaten in preference to baker's bread, because in baker's bread some of those valuable nutritive parts are destroyed, and while it satisfies hunger it does not nourish the body.
Salt is necessary, and yet those who live entirely upon salted meat are apt to have a disease which the use of fresh vegetables will cure. Fruit helps to purify the blood. Fish feeds the brain, and the cereals, such as wheat, corn, and rye, also.
Do not expect success at first, and it would be a mistake to attempt receipts so expensive that you could not repeatedly try them, and by patient effort bring satisfactory results at last. All the receipts of this course will be simple and inexpensive.
Yours sincerely,
E. Huntington.
LESSON FIRST.
THE LITTLE COOKS AT WORK.
FIRST
COOKING LESSON.
MILK TOAST.
WELSH RARE-BIT.
QUEEN TOAST.
WATER TOAST.
TOAST CRUMBS.
Utensils Required.
Table Boards.
6 Plates for Bread
Knives.
Forks.
Teaspoons.
Teacups.
Bowl.
Deep Dishes.
Small Platter.
Covered Dishes.
I Pint Measure.
I Egg Beater.
I Grater.
I Skimmer.
I Toasting Fork.
I Spider.
I Baking Pan.
I Saucepan.
MATERIAL REQUIRED.
3 Pints of Milk $o 12
2 Eggs , 07
I ^ Loaves of Bread 12
M Lb. of Butter 18
y2 Lb. of Lard 07
Flour, Pepper, and Salt 01
Sugar and Cinnamon 02
}i Lb. of Cheese . . . , 06
$0 65
ORDER OF EXERCISES.
Song — ''We want to be Cheer ful^
Lecture.
A few Questions.
Son g — ' 'Hotne Welcome.
Read Bill of Fare.
Appoint three girls to each receipt.
Start girls cutting bread, and explain how. Teacher show the way. When bread is cut, let as many toast as there is room for at the stove.
Have cheese grated and ^g<g beaten.
Put milk on to heat, and prepare thickening.
Place frying-pan on the stove, heat butter and lard, and fry bread.
Put toast crumbs in the oven.
When the meal is prepared, class be seated and taste.
Review of questions.
A LETTER ON THE USES OF STALE BREAD.
This lesson is to give you a few ideas on the uses of stale bread.
People who buy bread every day are not apt to have it stale, but when it is made at home once or twice a week, there are often pieces left over, and it is desirable to know good ways of making use of them.
We all wish to be economical house-keepers. Some people think that to be economical is to be mean, but this is a great mistake.
It means only to make the best use of what we have, for " wilful waste makes woful want."
To be wasteful through ignorance is no less wrong, especially if we have a chance to learn how to do better.
Records on this page
Milk ToastWelsh Rare-bit