But in spite of the many advantages which the farm
cook enjoys, it is a deplorable fact that poor cooks are not
confined to city limits. It is a pity that there should be
any poor cooks, in city or country, since the art of plain,
and wholesome cooking is an easy one to master and yet
means so much in the life economy of working people, who
in turn are of the utmost importance in the grand scheme
of life.
Some women do not seem to realize that very intimate
relations exist between their own kitchens and the despised
liquor saloons. Poor cooks have done more to drive men
to strong drink than all the female temperance lecturers in
the world can ever hope to redeem. To accomplish the
most effective work for the cause of temperance, health and
happiness, it is therefore necessary that women should first
7
FARM AND HOME COOK BOOK
of all learn how to properly prepare palatable and nourish-
ing food which will so well satisfy the natural cravings of
the average human stomach that artificial and harmful
stimulants will not be required.
We should eat intelligently. Food and drink are to
the human machine what fuel and oil are to the mechanical.
An engine could not get up sufficient steam to pull a big
load on a few sticks of soft wood or scraps of paper, and
a working man cannot get up sufficient ambition to make
the most of his opportunities on some slices of greasy
salt pork, with soggy potatoes and a few heavy biscuits
or doughnuts on the side.
It is poor economy to send all the milk and cream
and eggs, and the best vegetables, fruit and poultry to
market. Farm folk themselves deserve the best of what
they raise, and they should have it, too. If they wilfully
deprive themselves, the doctors and druggists will eventu-
ally get the money they saved (?) by selling all their best
food products and living on the husks themselves. Besides,
pills and tonics are not nearly so palatable and healthful
as eggs and cream, and fruit and vegetables.
So it all comes around to this point, that it pays to
eat good food, and that it is the housewife's duty to know
how to prepare it, after the "good man" has labored to
provide the necessary material. The penalties of over-eat-
ing are too well known to need any special mention. It
has been aptly said that many people dig their graves with
tneir teeth. The penalties of over-work are also well
known, and it therefore behooves the cook to so plan and
regulate her culinary activities that that department of her
housekeeping will not take up an undue amount of her
time or strength.
It is hoped that this little cook book will induce house-
wives to try an occasional change in their usual daily bill
of fare. The introduction of some variety will make the
cook's work less monotonous and is likely to be appreciated
by other members of the family as well. In warm weather
endeavor to avoid as much as possible heavy foods that heat
the blood. For doughnuts, mince pies and pork, substitute
fruits, salads, and vegetables, and eat but sparingly of meat.
INTRODUCTION
Entire wheat, graham, corn and rye bread are better than
the white bread and ought to be served oftener. The
virtues of milk and fresh buttermilk ought not to be over-
looked either, and they might with advantage frequently
serve as substitutes for boiled coffee and over-steeped tea,
which are decidedly detrimental to health.
Page 1
Presented as published in 1907. 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
But in spite of the many advantages which the farm cook enjoys, it is a deplorable fact that poor cooks are not confined to city limits. It is a pity that there should be any poor cooks, in city or country, since the art of plain, and wholesome cooking is an easy one to master and yet means so much in the life economy of working people, who in turn are of the utmost importance in the grand scheme of life.
Some women do not seem to realize that very intimate relations exist between their own kitchens and the despised liquor saloons. Poor cooks have done more to drive men to strong drink than all the female temperance lecturers in the world can ever hope to redeem. To accomplish the most effective work for the cause of temperance, health and happiness, it is therefore necessary that women should first
of all learn how to properly prepare palatable and nourishing food which will so well satisfy the natural cravings of the average human stomach that artificial and harmful stimulants will not be required.
We should eat intelligently. Food and drink are to the human machine what fuel and oil are to the mechanical. An engine could not get up sufficient steam to pull a big load on a few sticks of soft wood or scraps of paper, and a working man cannot get up sufficient ambition to make the most of his opportunities on some slices of greasy salt pork, with soggy potatoes and a few heavy biscuits or doughnuts on the side.
It is poor economy to send all the milk and cream and eggs, and the best vegetables, fruit and poultry to market. Farm folk themselves deserve the best of what they raise, and they should have it, too. If they wilfully deprive themselves, the doctors and druggists will eventually get the money they saved (?) by selling all their best food products and living on the husks themselves. Besides, pills and tonics are not nearly so palatable and healthful as eggs and cream, and fruit and vegetables.
So it all comes around to this point, that it pays to eat good food, and that it is the housewife's duty to know how to prepare it, after the "good man" has labored to provide the necessary material. The penalties of over-eating are too well known to need any special mention. It has been aptly said that many people dig their graves with tneir teeth. The penalties of over-work are also well known, and it therefore behooves the cook to so plan and regulate her culinary activities that that department of her housekeeping will not take up an undue amount of her time or strength.
It is hoped that this little cook book will induce housewives to try an occasional change in their usual daily bill of fare. The introduction of some variety will make the cook's work less monotonous and is likely to be appreciated by other members of the family as well. In warm weather endeavor to avoid as much as possible heavy foods that heat the blood. For doughnuts, mince pies and pork, substitute fruits, salads, and vegetables, and eat but sparingly of meat.
INTRODUCTION
Entire wheat, graham, corn and rye bread are better than the white bread and ought to be served oftener. The virtues of milk and fresh buttermilk ought not to be overlooked either, and they might with advantage frequently serve as substitutes for boiled coffee and over-steeped tea, which are decidedly detrimental to health.