Why should milk never be left standing uncovered? There are always germs floating in the air, and these will collect in the milk if uncovered, and multiply there very rapidly, making the milk unfit for use. Diphtheria, scar- let fever, typhoid fever, and tuberculosis are often con- tracted by using milk which has been infected with these germs. Even if no disease germs find their way into the milk other germs or bacteria, which will make the milk sour more quickly, will get in if milk is left uncovered. IMPORTANT QUESTIONS. Why should meat to be used in making soup be cut in small pieces? Why should meat for soup always be put over to cook in cold water? Why should soup meat always cook very slowly until the last half hour or so? Why should meats always be cooked at a high tempera- ture the first few minutes — except for soups? Why should meats finish cooking at a slow heat? How can steak be made more tender? Why should eggs be cooked at a slow heat, always be- low the boiling point? Why should custards and custard puddings be baked in a dish of hot water ? If obliged to use vegetables that are a little wilted what should be clone to them? Why should vegetables always be put over in boiling salted water? Why should onions, cabbage, kale, string beans, greens, turnips and cauliflower be cooked in an uncovered dish? Should vegetables cook slowly or rapidly? Why should vegetables be cooked in a small quantity of water? 102 First Aid to Good Cooking In cooking cereals how can you prevent them from being lumpy? Why should cereals never be stirred after the first few- minutes? Why do cereals require long cooking? Why should water for tea or coffee be put over fresh and just brought to the boiling point? Why should the coffee or tea pot be scalded just be- fore using? Why is boiled tea injurious? Why should tea or coffee never stand long on the leaves or grounds ? Why should tea and coffee never be left standing around in the pot? Why should only the amount of tea or coffee wanted be made at one time? Why should one never use a tin tea pot? How can a coffee pot be kept from all odor of stale coffee ? Why should new potatoes not be given to children and invalids? Why should potatoes be pared thin? Why should potatoes not be boiled violently? Why should potatoes be thoroughly cooked? How can boiled potatoes be made mealy and dry? How can baked potatoes be made mealy? What is the most extravagant and most unhealthful way to fry food? Why is butter the most unhealthful fat for frying? What is needed in making good bread? What is yeast? How large are the yeast plants? Why does bread rise quicker sometimes than at other times ? What makes the dough light? Is there danger of the yeast plants getting chilled ? First Aid to Good Cooking 103 What should be clone when the bread does not rise quick enough? Will it injure the bread if the dough gets too light? What two things may cause a heavy line at the bottom of the loaf? Is there danger of having the oven too hot? When should a coal fire be attended to that the oven may be at the right heat when the bread is ready to go in? How hot should the oven be when the loaves go in ? How can the loaves be made to rise evenly on both sides in the oven? Why should bread be thoroughly baked? How can you tell when it is thoroughly baked ?

AI-modernized reading of the original text

Why should milk never be left standing uncovered? There are always germs floating in the air, and these will collect in the milk if uncovered, and multiply there very rapidly, making the milk unfit for use. Diphtheria, scarlet fever, typhoid fever, and tuberculosis are often contracted by using milk which has been infected with these germs. Even if no disease germs find their way into the milk other germs or bacteria, which will make the milk sour more quickly, will get in if milk is left uncovered. IMPORTANT QUESTIONS. Why should meat to be used in making soup be cut in small pieces? Why should meat for soup always be put over to cook in cold water? Why should soup meat always cook very slowly until the last half hour or so? Why should meats always be cooked at a high temperature the first few minutes — except for soups? Why should meats finish cooking at a slow heat? How can steak be made more tender? Why should eggs be cooked at a slow heat, always below the boiling point? Why should custards and custard puddings be baked in a dish of hot water ? If obliged to use vegetables that are a little wilted what should be clone to them? Why should vegetables always be put over in boiling salted water? Why should onions, cabbage, kale, string beans, greens, turnips and cauliflower be cooked in an uncovered dish? Should vegetables cook slowly or rapidly? Why should vegetables be cooked in a small quantity of water? 102 First Aid to Good Cooking In cooking cereals how can you prevent them from being lumpy? Why should cereals never be stirred after the first few minutes? Why do cereals require long cooking? Why should water for tea or coffee be put over fresh and just brought to the boiling point? Why should the coffee or tea pot be scalded just before using? Why is boiled tea injurious? Why should tea or coffee never stand long on the leaves or grounds ? Why should tea and coffee never be left standing around in the pot? Why should only the amount of tea or coffee wanted be made at one time? Why should one never use a tin tea pot? How can a coffee pot be kept from all odor of stale coffee ? Why should new potatoes not be given to children and invalids? Why should potatoes be pared thin? Why should potatoes not be boiled violently? Why should potatoes be thoroughly cooked? How can boiled potatoes be made mealy and dry? How can baked potatoes be made mealy? What is the most extravagant and most unhealthful way to fry food? Why is butter the most unhealthful fat for frying? What is needed in making good bread? What is yeast? How large are the yeast plants? Why does bread rise quicker sometimes than at other times ? What makes the dough light? Is there danger of the yeast plants getting chilled ? First Aid to Good Cooking 103 What should be clone when the bread does not rise quick enough? Will it injure the bread if the dough gets too light? What two things may cause a heavy line at the bottom of the loaf? Is there danger of having the oven too hot? When should a coal fire be attended to that the oven may be at the right heat when the bread is ready to go in? How hot should the oven be when the loaves go in ? How can the loaves be made to rise evenly on both sides in the oven? Why should bread be thoroughly baked? How can you tell when it is thoroughly baked ?

Efficiency in home-making and first-aid to good cooking