definite rules in working. Years of experience have trained their eyes to judge accurately the amounts of ingredients being used in making a cake, cookies, bread or other food combina- tions. These women speak of handfuls of sugar, a dash of spice and pinches of soda, not realizing that the young home- maker may add too much sugar because her hand is large or use too little soda and an overdose of spice. Learning to cook and to keep house by experience may end happily, but it brings many disappointments. In addition to this, there is a tremendous waste of fuelj food, energy and ambition which must be reckoned with in these days of high living costs. In an effort to preserve the old-time recipes and to present them with the newer discoveries which make cooking and home- making easier and more satisfactory, this book has been written. The old recipes have been modernized, that is, made over to fit present conditions in small town and farm homes, and both the old and the new have been standardized so that accurate measurements will assure success. It is my hope that these recipes and labor-saving suggestions will be helpful to thousands of homemakers as they strive to maintain the thrifty, substan- tial type of homes upon which the American nation has been built. Nell B. Nichols. / CONTENTS PART I CHAPTER PAOB 1 IMea^ubing Foods 3 2 Bevebages 6 3 Yeast Breads 12 4 Quick Breads 24 5 Griddle Cakes and Waffles 30 6 Toast 33 7 Cakes 35 8 Cookies and Doughnuts 44 9 Cereals 50 10 Candies and Confections 55 11 Canning 65 12 Pickles, Catchups and Relishes 76 13 Ffeurr Preserves, Jams and Butters 84 14 Jelly Making 88 15 Puddings and Desserts 94 16 Custards 103 17 Frozen Desserts 106 18 Gelatin Dishes 110 19 Eggs and Cheese 114 20 Fillings and Icings 120 21 Fruits 125 22 Meats, Poultry and Fish 128 23 Wild Game 140 24 Stuffings 144 25 Pastry 146 26 Salads 153 27 Sandwiches 162 28 Sauces 167 ix z CONTENTS CHAPTER PAGB 29 Soups, Chowders and Dumplings 174 30 Vegetables 181 31 Vlnegabs 193 32 Cooking in Labge Quantities 197 33 Recipes fob Little Gebls 201 34 QxncK Meals 206 35 BUTCHEEINQ 210 PART II 1 Household Recipes 221 2 Laundebing Recipes 240 3 Laboe-Saving Devices 246 4 Geandmotheb's Beauty Secbets 268 5 Cooking fob the Sick 276 Index 285 PART I THE FARM COOK AND RULE BOOK CHAPTER 1 MEASURING FOODS Best results are obtained from the recipes in this book by using level measurements. A spoonful of any dry ingredient is measured by leveling the surface with the straight edge of a knife. Half a spoonful is a spoonful divided lengthwise with the point of a knife. One-fourth of a spoonful is a half-spoonful divided crosswise a little nearer the handle end of the bowl. One-eighth of a spoonful is a fourth-spoonful divided lengthwise. Measuring spoons, which consist of spoons holding one, one- half, one-fourth and one-eighth spoonfuls fastened together on a ring, do away with the necessity of dividing the spoonful. A cupful is a cup level full. To take this measurement pile the dry ingredient lightly in the cup with a spoon and then level it off with the straight edge of a knife.

AI-modernized reading of the original text

definite rules in working. Years of experience have trained their eyes to judge accurately the amounts of ingredients being used in making a cake, cookies, bread or other food combinations. These women speak of handfuls of sugar, a dash of spice and pinches of soda, not realizing that the young homemaker may add too much sugar because her hand is large or use too little soda and an overdose of spice. Learning to cook and to keep house by experience may end happily, but it brings many disappointments. In addition to this, there is a tremendous waste of fuel, food, energy and ambition which must be reckoned with in these days of high living costs. In an effort to preserve the old-time recipes and to present them with the newer discoveries which make cooking and homemaking easier and more satisfactory, this book has been written. The old recipes have been modernized, that is, made over to fit present conditions in small town and farm homes, and both the old and the new have been standardized so that accurate measurements will assure success. It is my hope that these recipes and labor-saving suggestions will be helpful to thousands of homemakers as they strive to maintain the thrifty, substantial type of homes upon which the American nation has been built. Nell B. Nichols. / CONTENTS PART I CHAPTER PAOB 1 Measuring Foods 3 2 Beverages 6 3 Yeast Breads 12 4 Quick Breads 24 5 Griddle Cakes and Waffles 30 6 Toast 33 7 Cakes 35 8 Cookies and Doughnuts 44 9 Cereals 50 10 Candies and Confections 55 11 Canning 65 12 Pickles, Catchups and Relishes 76 13 Fruit Preserves, Jams and Butters 84 14 Jelly Making 88 15 Puddings and Desserts 94 16 Custards 103 17 Frozen Desserts 106 18 Gelatin Dishes 110 19 Eggs and Cheese 114 20 Fillings and Icings 120 21 Fruits 125 22 Meats, Poultry and Fish 128 23 Wild Game 140 24 Stuffings 144 25 Pastry 146 26 Salads 153 27 Sandwiches 162 28 Sauces 167 z CONTENTS CHAPTER PAGB 29 Soups, Chowders and Dumplings 174 30 Vegetables 181 31 Vinegars 193 32 Cooking in Large Quantities 197 33 Recipes for Little Girls 201 34 Quick Meals 206 35 Butchering 210 PART II 1 Household Recipes 221 2 Laundering Recipes 240 3 Labor-Saving Devices 246 4 Grandmother's Beauty Secrets 268 5 Cooking for the Sick 276 Index 285 PART I THE FARM COOK AND RULE BOOK MEASURING FOODS Best results are obtained from the recipes in this book by using level measurements. A spoonful of any dry ingredient is measured by leveling the surface with the straight edge of a knife. Half a spoonful is a spoonful divided lengthwise with the point of a knife. One-fourth of a spoonful is a half-spoonful divided crosswise a little nearer the handle end of the bowl. One-eighth of a spoonful is a fourth-spoonful divided lengthwise. Measuring spoons, which consist of spoons holding one, onehalf, one-fourth and one-eighth spoonfuls fastened together on a ring, do away with the necessity of dividing the spoonful. A cupful is a cup level full. To take this measurement pile the dry ingredient lightly in the cup with a spoon and then level it off with the straight edge of a knife.

The farm cook & rule book