3. Efficient working conditions:
These cover:
A well-planned, convenient, inspiring kitchen.
Equipment and tools or cooking utensils that
will facilitate work and save all unnecessary
labor.
A comfortable, washable, becoming kitchen
uniform, including a cap, white stockings, and
well-fitting, good-looking, low-heeled shoes.
Every woman in the country is entitled to the
best kitchen equipment and uniform that the
work of her particular household demands. Any
system of living that does not make this possible
is unfair in the extreme; where the income of a
home cannot afford right working conditions for
the housekeeper, these should be provided for, in
some way, by the state or community.
COOKING THE MEALS 117
4. Elimination of all unnecessary, elaborate cooking.
5. Simplification of all necessary cooking, making as
little work of this as possible, and keeping this work
under control. The following suggestions, put into
practice, can be most helpful:
Have menus planned in advance; let these in-
clude frequent "one-dish" and "two-course"
meals, ^ also include dishes requiring little or no
cooking — fresh fruits, raisins, dates, figs, nuts,
milk, cocoa, chocolate, cheese, salads, egg dishes,
fish dishes, cream soups, sandwiches, gelatin,
and frozen desserts.
Plan an adaptable schedule of work fitted to
particular home conditions, with greatly reduced
work for Sundays, holidays, hot weather. ^ Plan
"cookless" meals for these days; "picnics" and
"tray-suppers" save work and give pleasure.
Do all kitchen work as far as possible before
9 A.M.
When cooking cereals, beans, vegetables, etc.,
cook enough at one time to cover several meals;
serve in different forms.
Use a fireless cooker for overnight cooking:
cereals, beans, vegetables, stewed fruits, stews,
a fowl or other piece of meat, may all be pre-
pared in this way, when convenient, and much
time and work during the day will be saved.
^ See "Hot Weather Cooking Suggestions," on p. 253.
Also, "Fuel-saving Menus," on pp. 93-94.
ii8 FOOD AND FREEDOM
"Oven dinners," "two-story" steamer dinners,
the baking of breads and cakes in small pans —
all save time and fuel.
An "emergency cupboard," stocked with ready-
to-eat foods, frequently saves time and con-
fusion.
Form, arrangement, color, flavor, count high in
food satisfaction, but cost little in time and
money.
Reliable "rules," "tables," and "foundation
recipes" are more convenient and helpful than
a confused mass of scattered, individual recipes.
A good cook-book or set of recipes may be used
as a guide or reference, but it is more efficient to
work without constantly referring to a recipe.
Enlist the co-operation of other members of the
family.
Fuels used for cooking include wood, coal,
coke, kerosene oil, gas, electricity, and, for small
quantity, cooking alcohol. While the use of coal
may still be necessary in some localities, the coal
stove or range for home cooking represents econ-
omy in neither fuel nor labor. The proportion of
coal used for generating the heat required for
family cooking is extravagant, much of this heat
is wasted, and the care of the stove is a burden.
Gas, oil, and electricity are noW the practical
COOKING THE MEALS 119
Food and freedom
1918Page 47
Presented as published in 1918. 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
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3. Efficient working conditions:
These cover:
A well-planned, convenient, inspiring kitchen.
Equipment and tools or cooking utensils that
will facilitate work and save all unnecessary
labor.
A comfortable, washable, becoming kitchen
uniform, including a cap, white stockings, and
well-fitting, good-looking, low-heeled shoes.
Every woman in the country is entitled to the
best kitchen equipment and uniform that the
work of her particular household demands. Any
system of living that does not make this possible
is unfair in the extreme; where the income of a
home cannot afford right working conditions for
the housekeeper, these should be provided for, in
some way, by the state or community.
COOKING THE MEALS 117
4. Elimination of all unnecessary, elaborate cooking.
5. Simplification of all necessary cooking, making as
little work of this as possible, and keeping this work
under control. The following suggestions, put into
practice, can be most helpful:
Have menus planned in advance; let these in-
clude frequent "one-dish" and "two-course"
meals, ^ also include dishes requiring little or no
cooking — fresh fruits, raisins, dates, figs, nuts,
milk, cocoa, chocolate, cheese, salads, egg dishes,
fish dishes, cream soups, sandwiches, gelatin,
and frozen desserts.
Plan an adaptable schedule of work fitted to
particular home conditions, with greatly reduced
work for Sundays, holidays, hot weather. ^ Plan
"cookless" meals for these days; "picnics" and
"tray-suppers" save work and give pleasure.
Do all kitchen work as far as possible before
9 A.M.
When cooking cereals, beans, vegetables, etc.,
cook enough at one time to cover several meals;
serve in different forms.
Use a fireless cooker for overnight cooking:
cereals, beans, vegetables, stewed fruits, stews,
a fowl or other piece of meat, may all be pre-
pared in this way, when convenient, and much
time and work during the day will be saved.
^ See "Hot Weather Cooking Suggestions," on p. 253.
Also, "Fuel-saving Menus," on pp. 93-94.
ii8 FOOD AND FREEDOM
"Oven dinners," "two-story" steamer dinners,
the baking of breads and cakes in small pans —
all save time and fuel.
An "emergency cupboard," stocked with ready-
to-eat foods, frequently saves time and con-
fusion.
Form, arrangement, color, flavor, count high in
food satisfaction, but cost little in time and
money.
Reliable "rules," "tables," and "foundation
recipes" are more convenient and helpful than
a confused mass of scattered, individual recipes.
A good cook-book or set of recipes may be used
as a guide or reference, but it is more efficient to
work without constantly referring to a recipe.
Enlist the co-operation of other members of the
family.
Fuels used for cooking include wood, coal,
coke, kerosene oil, gas, electricity, and, for small
quantity, cooking alcohol. While the use of coal
may still be necessary in some localities, the coal
stove or range for home cooking represents econ-
omy in neither fuel nor labor. The proportion of
coal used for generating the heat required for
family cooking is extravagant, much of this heat
is wasted, and the care of the stove is a burden.
Gas, oil, and electricity are noW the practical
COOKING THE MEALS 119