Perhaps no kind of work is more wont to be irksome than that of housekeeping; and one reason for this is that it is done so poorly. The atmosphere of contentment is wanting. To remedy this, the kitchen in our homes should be thoughtfully planned and well equipped with the best-known appliances. The accessories and facilities for good work should be suitable and convenient. In a word, a kit of tools and proper materials are quite essential to good workmanship. Whereas too often the kitchen is the most ill-constructed and worst neglected part of the house, the aim being not so much to simplify processes as to cheapen them, not so much to secure the best results as to limit the cost of living. We must not forget the fact that good work of every class calls for generous outlay of both money and labor. But, above all else, the zeal of the workman is best con- ducive to the highest ends. As a recent writer so well says : " Honest work springs from the heart. It can not be done without an intrinsic love for it. It is the honor and the love that are put into it that glorify the work. 'According to a law of worship, a devotee can never rise above the God he worships. So a man who devotes himself to art or to trade or the professions becomes identified with the principles embodied in the sciences and arts. If his work is done nobly, he becomes himself noble.' We must get rid of the false sentiment that grades different ranks of work as more or less respectable. It is cleanly and honest doing that gives rank to the task." GLOSSARY. Saute. — Saute is to fry in as little fat as possible — fry- ing is to immerse in hot fat. Marinate. — To make salads successfully, the meat or celery or nuts should be placed in a dish and covered with three parts oil and one part vinegar, and a little salt, which is to marinate for several hours. Then any of the dressing which is not absorbed should be drained off, the salad mixed as desired, and the regular dressing poured over it. Brown Stock. — To make brown stock successfully, take a four-pound soup bone, remove some of the meat from the bone, and then place the bone in the soup kettle with three quarts of cold water and let it boil on the back of the stove. Take the soup vegetables with a little parsley and two cloves and the meat which you have reserved✪ Brown Stock from the soup bone, chop all fine and saute until brown. Pour into the boiling kettle and let all boil together slowly five or six hours. Remove from the fire, strain through a fine sieve, let it cool, and skim off the grease. Put away in a cool place and use as desired. White Stock. — Take the liquor in which chicken or veal has been boiled, remove the meat and season, boil for fifteen minutes with a stalk of celery, a slice of onion, two slices of carrot and a bay leaf, and a little salt✪ White Stock and pepper. Strain and use as white stock. GLOSSARY. 19 Diluted Egg. — Where egg and crumbs are to be used in frying, always dilute one egg with two tablespoonfuls of water. This will prevent a hard crust from forming on anything that is fried, and will make just a delicate brown. Cake. — To obtain the best results in making cake where milk and baking powder are to be used, stir into the milk the baking powder and add to the cake the last thing, for in many cases, where the baking powder is put into the flour, some of it is lost, and the cake is not as light as it should be. Cake. — In plum puddings, fruit cakes, mince meat, etc., where spices and liquor are used, I find it more desir- able to let the spices stand in the liquor for an hour or more before putting into the other ingredients. Whipped Cream. — Remember that a pint of cream whipped is not a pint of whipped cream. Be careful to notice always whether the recipe calls for whipped cream or cream whipped. Rice. — It is a most satisfactory way to soak rice in cold water for an hour or more before using.

AI-modernized reading of the original text

Perhaps no kind of work is more wont to be irksome than that of housekeeping; and one reason for this is that it is done so poorly. The atmosphere of contentment is wanting. To remedy this, the kitchen in our homes should be thoughtfully planned and well equipped with the best-known appliances. The accessories and facilities for good work should be suitable and convenient. In a word, a kit of tools and proper materials are quite essential to good workmanship. Whereas too often the kitchen is the most ill-constructed and worst neglected part of the house, the aim being not so much to simplify processes as to cheapen them, not so much to secure the best results as to limit the cost of living. We must not forget the fact that good work of every class calls for generous outlay of both money and labor. But, above all else, the zeal of the workman is best conducive to the highest ends. As a recent writer so well says : " Honest work springs from the heart. It can not be done without an intrinsic love for it. It is the honor and the love that are put into it that glorify the work. 'According to a law of worship, a devotee can never rise above the God he worships. So a man who devotes himself to art or to trade or the professions becomes identified with the principles embodied in the sciences and arts. If his work is done nobly, he becomes himself noble.' We must get rid of the false sentiment that grades different ranks of work as more or less respectable. It is cleanly and honest doing that gives rank to the task." GLOSSARY. Saute. — Saute is to fry in as little fat as possible — frying is to immerse in hot fat. Marinate. — To make salads successfully, the meat or celery or nuts should be placed in a dish and covered with three parts oil and one part vinegar, and a little salt, which is to marinate for several hours. Then any of the dressing which is not absorbed should be drained off, the salad mixed as desired, and the regular dressing poured over it. Brown Stock. — To make brown stock successfully, take a four-pound soup bone, remove some of the meat from the bone, and then place the bone in the soup kettle with three quarts of cold water and let it boil on the back of the stove. Take the soup vegetables with a little parsley and two cloves and the meat which you have reserved from the soup bone, chop all fine and saute until brown. Pour into the boiling kettle and let all boil together slowly five or six hours. Remove from the fire, strain through a fine sieve, let it cool, and skim off the grease. Put away in a cool place and use as desired. White Stock. — Take the liquor in which chicken or veal has been boiled, remove the meat and season, boil for fifteen minutes with a stalk of celery, a slice of onion, two slices of carrot and a bay leaf, and a little salt and pepper. Strain and use as white stock. GLOSSARY. 19 Diluted Egg. — Where egg and crumbs are to be used in frying, always dilute one egg with two tablespoonfuls of water. This will prevent a hard crust from forming on anything that is fried, and will make just a delicate brown. Cake. — To obtain the best results in making cake where milk and baking powder are to be used, stir into the milk the baking powder and add to the cake the last thing, for in many cases, where the baking powder is put into the flour, some of it is lost, and the cake is not as light as it should be. Cake. — In plum puddings, fruit cakes, mince meat, etc., where spices and liquor are used, I find it more desirable to let the spices stand in the liquor for an hour or more before putting into the other ingredients. Whipped Cream. — Remember that a pint of cream whipped is not a pint of whipped cream. Be careful to notice always whether the recipe calls for whipped cream or cream whipped. Rice. — It is a most satisfactory way to soak rice in cold water for an hour or more before using.

Records on this page

Brown StockWhite Stock

The blue ribbon cook book