Twentieth century home cook book

Street Deportment — Rules of Street Deportment — Etiquette of Introductions — Salutations — Riding and Driving — Ball and Party Etiquette — The Supper — Dressing Rooms, etc. — General Rules of Party Etiquette — Evening Parties, the Conversazione — Concerts, Theatricals, Parlor Lectures — Etiquette of Church — Visits — Funerals, etc 395 CHAPTER XXXII ETIQUETTE OF WEDDINGS. TRAVELING. AT WASHINGTON Etiquette of Engagements — The Wedding — Ceremony in Church — Wedding Receptions — Traveling — Ladies Traveling — The Escort — Etiquette in Washington — Etiquette of Shopping — Washington's One Hundred Rules of Life Government 408 CHAPTER XXXIII FORMS, LETTERS, FRENCH PHRASES, Etc. Written Invitations to Dinner and Social Parties — Other Invitations — Evening Party — Acceptances and Regrets — Friendly Invitations — Friendly Acceptances and Regrets — Letters of Introduction and Recommendation — Directing a Letter — Suggestions — Styles of Cards — French Words and Phrases — Treatment of Children — Seventy-five Cardinal Rules of Etiquette — Alphabet of Etiquette 421 CHAPTER XXXIV MISCELLANEOUS Flour and its Manufacture — Rye and its Products — Barley and its Products — Oats and their Products — Maize or Corn and its Products — Beans and Peas and their Products — Potatoes and Products — Sago and Tapioca — Chocolate and Cocoa — Coffee — Tea — Cotton-seed Oil — Spices and their Adulteration — Pepper — Cinnamon, How to Know if Pure — Cloves and Allspice — Nutmegs and Mace — Ginger and its Preparations — Capers, True and Spurious Kinds— The Tamarind 437 CHAPTER XXXV The Flower Garden — How to Cultivate Flowers — Select List of Flowers for General Cultivation ■ — Biennial and Perennial Flowers — Summer Flowering Bulbs — Flowering Plants and Vines — Roses — Flowering Shrubs — Climbing and Trailing Shrubs — Flowering Trees — Everlasting Flowers and Ornamental Grasses — Water Plants — Trellises 447 The Index 477 CHAPTER I. BREAD-MAKING. I. SELECTING THE FLOUR. II. SOME THINGS TO BE REMEMBERED. III. YEAST AND YEAST-MAKING IV. BREAD OF FINE FLOUR. ^'. HEATING THE OVEX. VI. MILK BREAD, POTATO BREAD AND CREAM BREAD. VII. RYE BREAD. VIII. GRAHAM BREAD. IX. BOSTON BROWN BREAD. X, VARIOUS RECIPES FOR BREAD. XI. BISCUITS, ROLLS, GEMS, ETC. XII. OATMEAL BREAKFAST CAKES Xm. RUSKS AND ROLLS. I. Selecting the Flour. ||N selecting flour, if it is a dead white, or bluish white, refuse it. If it has a '^*^ yellowish tinge, it should be good. If, upon being squeezed in the hand, and then thrown against a smooth surface, it falls like powder, it is bad; if, on the contrary, it sticks, and what falls does not disintegrate, it should be good. In wetting and kneading the flour between the fingers, if it is sticky, refuse it. If it moulds kindly it is good. Squeeze some of the flour in the hand; if it retains the shape given it, it is a good indication. If flour stands the tests here given, there should be no difficulty in making good bread from it. II. Some Things to be Remembered. Certain rules are necessary to be observed in making bread. In cold weather, the flour should not be chilled, and the sponge should be kept moderately warm. The kneading should be thorough; the bread should be baked with a uniform, rather quick heat; when just done (a splinter thrust in and coming out dry is a good test), remove at once and cover with a light cloth where it will not cool too quickly. Experience is a good teacher, but with this, one must have good flour, good yeast, and care must be observed in the making. A pint of finely mashed potatoes to each loaf, will keep bread moist.