What should be done with small dry pieces of bread?
They may be toasted and cut into little squares for soup,
or they may be kept in a clean muslin bag, until thor-
oughly dry and crisp (they may be dried out in the oven)
then crush and roll into fine crumbs, and put in glass cans
ready for scalloping, crumbing, or using in various ways.
What may well be substituted for meat at luncheon,
or at supper? Bean soup, or a cream soup made with
milk and peas or potatoes, etc., or a cheese souffle, or
macaroni with cream and cheese dressing, or baked beans,
or lentils, or egg salad (the eggs must be cooked below
the boiling point) or scrambled eggs, or cheese sand-
wiches, or graham sandwiches with nut filling or nut
bread, or graham muffins with cocoa.
Efficiency in Home Making
DESSERTS WITHOUT MILK.
73
Fresh fruits.
/Prunes.
~ , ] Peaches.
Stewed < .
) Apricots.
Figs.
Baked apples.
Dates and crackers.
Orange jelly.
Apple tapioca pudding.
Brown Betty.
Gingerbread.
Carrot plum pudding.
Boiled rice with hard
sauce.
i offee jelly with cream.
Rolled griddle cakes with
lemon sauce.
Graham crackers with
hot cocoa.
Crackers and cheese.
Nuts and raisins.
DESSERTS WITH MILK.
Boiled custard.
Baked custard.
Floating island.
Baked chocolate custard.
Baked coffee custard.
Tapioca lloat.
Snow pudding.
Rice custard pudding
(baked).
Rice pudding without eggs.
Bread pudding.
A'anilla.
Junket < Coffee.
Gineer.
Delmonico pudding.
Cereal pudding.
Baked Indian meal pudding.
Steamed Graham pudding.
Spiced pudding.
Tapioca pudding.
Cottage pudding, hard,
vanilla, chocolate or jam
sauce.
Dropped cookies.
A'anilla ice cream.
Strawberry ice cream.
Frozen (Peach ice cream.
Lemon sherbet.
. Coffee mousse.
74 Efficiency in Home Making
HINTS ON MARKETING.
In marketing, what is a great saving of time and annoy-
ance? Going early, as one can be waited on much more
promptly. This saves a good deal of time if purchases
are made at several places. It is most annoying to have
to wait for the delivery of marketing, and as one should
allow a reasonable length of time for delivery, it is a
great help to go to market early.
MEATS.
From what part oi the animal are the tenderest cuts
of meat? From the middle of the hack, as this is the
part least exercised.
Which are the toughest, cheapest pieces? Those from
the parts exercised the most. The legs, especially the
Front ones, and the neck and shoulders.
What general rule prevails? The cuts decrease in
price from the center of the hack both back and front
and downward.
Mow should good beef look? It should be dark red
when first CUt, and grow brighter after exposure to the
air a short time. The fat should be yellowish white.
What should he the color oi the fat oi mutton and
lamb? It should be white and firm, the lamb meat pink.
Is there much water in meat? ddie tlesh oi the larger
animals is tw 0 thirds water.
Does the fore quarter or shoulder have more hone
than the hind quarter or leg? Yes; always, this increases
souii-wh.it the lower cost oi the fore-shoulder.
Should there he a Strong odor to meat when in good
condition? No.
Is meat better if well marbled with fat? Yes.
Wdiat can the neck he used for? For mince meat, and
broth.
Page 39
Presented as published in 1915. 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
A modernized reading is not available for this page yet. You are seeing the original text.
What should be done with small dry pieces of bread?
They may be toasted and cut into little squares for soup,
or they may be kept in a clean muslin bag, until thor-
oughly dry and crisp (they may be dried out in the oven)
then crush and roll into fine crumbs, and put in glass cans
ready for scalloping, crumbing, or using in various ways.
What may well be substituted for meat at luncheon,
or at supper? Bean soup, or a cream soup made with
milk and peas or potatoes, etc., or a cheese souffle, or
macaroni with cream and cheese dressing, or baked beans,
or lentils, or egg salad (the eggs must be cooked below
the boiling point) or scrambled eggs, or cheese sand-
wiches, or graham sandwiches with nut filling or nut
bread, or graham muffins with cocoa.
Efficiency in Home Making
DESSERTS WITHOUT MILK.
73
Fresh fruits.
/Prunes.
~ , ] Peaches.
Stewed < .
) Apricots.
Figs.
Baked apples.
Dates and crackers.
Orange jelly.
Apple tapioca pudding.
Brown Betty.
Gingerbread.
Carrot plum pudding.
Boiled rice with hard
sauce.
i offee jelly with cream.
Rolled griddle cakes with
lemon sauce.
Graham crackers with
hot cocoa.
Crackers and cheese.
Nuts and raisins.
DESSERTS WITH MILK.
Boiled custard.
Baked custard.
Floating island.
Baked chocolate custard.
Baked coffee custard.
Tapioca lloat.
Snow pudding.
Rice custard pudding
(baked).
Rice pudding without eggs.
Bread pudding.
A'anilla.
Junket < Coffee.
Gineer.
Delmonico pudding.
Cereal pudding.
Baked Indian meal pudding.
Steamed Graham pudding.
Spiced pudding.
Tapioca pudding.
Cottage pudding, hard,
vanilla, chocolate or jam
sauce.
Dropped cookies.
A'anilla ice cream.
Strawberry ice cream.
Frozen (Peach ice cream.
Lemon sherbet.
. Coffee mousse.
74 Efficiency in Home Making
HINTS ON MARKETING.
In marketing, what is a great saving of time and annoy-
ance? Going early, as one can be waited on much more
promptly. This saves a good deal of time if purchases
are made at several places. It is most annoying to have
to wait for the delivery of marketing, and as one should
allow a reasonable length of time for delivery, it is a
great help to go to market early.
MEATS.
From what part oi the animal are the tenderest cuts
of meat? From the middle of the hack, as this is the
part least exercised.
Which are the toughest, cheapest pieces? Those from
the parts exercised the most. The legs, especially the
Front ones, and the neck and shoulders.
What general rule prevails? The cuts decrease in
price from the center of the hack both back and front
and downward.
Mow should good beef look? It should be dark red
when first CUt, and grow brighter after exposure to the
air a short time. The fat should be yellowish white.
What should he the color oi the fat oi mutton and
lamb? It should be white and firm, the lamb meat pink.
Is there much water in meat? ddie tlesh oi the larger
animals is tw 0 thirds water.
Does the fore quarter or shoulder have more hone
than the hind quarter or leg? Yes; always, this increases
souii-wh.it the lower cost oi the fore-shoulder.
Should there he a Strong odor to meat when in good
condition? No.
Is meat better if well marbled with fat? Yes.
Wdiat can the neck he used for? For mince meat, and
broth.