f. H Boston Public Library Do not write in this book or mark it with pen or pencil. Penalties for so doing are imposed by the Revised Laws of the Commonwealth of Massachusetts. This book tva! hsued to thf borrou^er »n the date last stamped below. Ml 13 mr^^ ^Md 17 OHO 1 H m on m 28 1952 B. P. L. FORM MO. 60*: i0.2«.»: t«OM. J THE FARM COOK AND RULE BOOK j!^^ THE MACMILLAN COMPANY NEW YORK • BOSTON • CHICAGO • DALLAS ATLANTA • SAN FRANCISCO MACMILLAN & CO.. Limited LONDON • BOMBAY • CALCUTTA MELBOURNE THE MACMILLAN CO. OF CANADA. Lm TORONTO THE FARM COOK AND RULE BOOK BY NELL B. NICHOLS, M.S. y } } i '}■* )>>i>3'i jj j> J THE MACMILLAN COMPANY 1923 AU rights reserved PEINTED IN THE UNITED STATES OF AMERICA COPTMGHT, 1923, By the MACMILLAN COMPANY. Set up and electrotyped. Published August, 1923, _' c : 5 c . e ' ' < c t c , c / ' t c * c ' Press of J. J. Little & Ives Company New York. U. S. A. MY MOTHEE AND OTHER PIONEER FARM WOMEN WHOSE CULINARY SKILL AND PRACTICE OF THRIFT KEPT THE ART OF HOMEMAKING ALIVE WHEN AMERICAN FRONTIERS WERE BEING WON PREFACE Practically all the recipe and homemaking books on the market during the last decade have been written for city women. "The Farm Cook and Rule Book" has been prepared especially for rural homemakers, to help them use intelligently the foods avail- able in their kitchens and to m^et with prudence the problems confronted in their business of housekeeping. When America was younger, a large proportion of the popu- lation lived on farms. Then every mother taught her daughters how to cure the meat butchered, to manufacture soaps from left-over fats and cracklings, to utilize surplus fruits in making vinegar, to tan hides, to make hominy and to put away foods during the harvest for use in the winter. City growth has been rapid. With it changes have come. Commercial bakeries and laundries, restaurants, cafeterias, cor- ner grocery stores and delicatessens have taken duties from city homes that remain in rural communities. The proximity of hospitals has even made the home nurse's role less important; small apartments require different methods of housekeeping than country houses; the nearness of beauty shops has taken the re- sponsibility of caring for the hair and skin from many urban women. In rural districts, even in this day and age, homemakers need to know how to prepare foods to cater to the appetite of the sick. A knowledge of old-fashioned beauty secrets, those rules which made pink-and-white complexions long ago, is sought by farm girls. Baking day is not a tradition. Saturday's work does not end until the cupboards are supplied with delectable pies, crisply browned loaves of bread, jars of sugary cookies and prettily iced cakes — all of the homemade variet}^ More than once a week the fragrance of spices and browning batters is in the air. Many of the older cooks and housekeepers do not follow vii viii PEEFACE

AI-modernized reading of the original text

f. H Boston Public Library Do not write in this book or mark it with pen or pencil. Penalties for so doing are imposed by the Revised Laws of the Commonwealth of Massachusetts. This book was issued to the borrower »n the date last stamped below. Ml 13 mr^^ ^Md 17 OHO 1 H m on m 28 1952 B. P. L. FORM MO. 60*: i0.2«.»: t«OM. J THE FARM COOK AND RULE BOOK j!^^ THE MACMILLAN COMPANY NEW YORK • BOSTON • CHICAGO • DALLAS ATLANTA • SAN FRANCISCO MACMILLAN & CO.. Limited LONDON • BOMBAY • CALCUTTA MELBOURNE THE MACMILLAN CO. OF CANADA. Lm TORONTO THE FARM COOK AND RULE BOOK BY NELL B. NICHOLS, M.S. y } } i '}■* )>>i>3'i jj j> J THE MACMILLAN COMPANY AU rights reserved PRINTED IN THE UNITED STATES OF AMERICA COPYRIGHT, 1923, By the MACMILLAN COMPANY. Set up and electrotyped. Published August, 1923, _' c : 5 c . e ' ' < c t c , c / ' t c * c ' Press of J. J. Little & Ives Company New York. U. S. A. MY MOTHER AND OTHER PIONEER FARM WOMEN WHOSE CULINARY SKILL AND PRACTICE OF THRIFT KEPT THE ART OF HOMEMAKING ALIVE WHEN AMERICAN FRONTIERS WERE BEING WON PREFACE Practically all the recipe and homemaking books on the market during the last decade have been written for city women. "The Farm Cook and Rule Book" has been prepared especially for rural homemakers, to help them use intelligently the foods available in their kitchens and to m^et with prudence the problems confronted in their business of housekeeping. When America was younger, a large proportion of the population lived on farms. Then every mother taught her daughters how to cure the meat butchered, to manufacture soaps from left-over fats and cracklings, to utilize surplus fruits in making vinegar, to tan hides, to make hominy and to put away foods during the harvest for use in the winter. City growth has been rapid. With it changes have come. Commercial bakeries and laundries, restaurants, cafeterias, corner grocery stores and delicatessens have taken duties from city homes that remain in rural communities. The proximity of hospitals has even made the home nurse's role less important; small apartments require different methods of housekeeping than country houses; the nearness of beauty shops has taken the responsibility of caring for the hair and skin from many urban women. In rural districts, even in this day and age, homemakers need to know how to prepare foods to cater to the appetite of the sick. A knowledge of old-fashioned beauty secrets, those rules which made pink-and-white complexions long ago, is sought by farm girls. Baking day is not a tradition. Saturday's work does not end until the cupboards are supplied with delectable pies, crisply browned loaves of bread, jars of sugary cookies and prettily iced cakes — all of the homemade variet}^ More than once a week the fragrance of spices and browning batters is in the air. Many of the older cooks and housekeepers do not follow viii PEEFACE

The farm cook & rule book