Food and freedom

But, we must not overlook the fact, further, that at best any recipe is only a guide. No matter how reliable and complete a recipe may be in itself, food materials are ever variable, and, very frequently, conditions under which the work is done, therefore the ultimate success and final value of a dish depends not only upon our ability to follow specific directions, but to judge materials and conditions, and make such adjustments as may be called for at the moment. One-third of a cupful of liquid to one cupful of flour may be the theoretically correct proportion for making ideal biscuits, and we may measure these propor- tions accurately, but the result may not be as anticipated, or guaranteed by the recipe, be- cause we fail to note some difference in the flour which should have called for some corresponding change in the amount of Kquid used — possibly a little more or a little less. This matter of judgment is particularly im- portant, too, in connection with oven tempera- tures when baking. The size of a loaf of bread or cake, the shape of the pan, even, at times, the particular oven or fuel in use, can materially affect the temperature at which the baking should be done. The best way to insure success is to study one's own oven — one with a glass door will simplify matters very much — use an indicator, and note temperatures and results in connection I40 FOOD AND FREEDOM with the baking of certain foods under certain conditions.^ Every housekeeper should be equipped with a standard cook-book - for general cooking in- structions and such special recipes as may be re- quired from time to time. A reliable book on cookery for the sick is also desirable. In addition to this, cooking for a family can be greatly sim- plified if a housekeeper has a special, compact set of recipes of her very own, selected and ar- ranged to meet the needs of her particular house- hold. These recipes should be printed or written on small cards, and filed, carefully indexed — • ready for instant use — in a small card-catalogue box kept on or near the work-table in the kitchen. This cabinet method of keeping recipes is not only a convenience for the housekeeper, and an inspiration for the school-girl just learning to cook, but a recognized system now adopted in schools and colleges where cooking is taught. The following assembled recipes ^ suggest what might be included in such a set. While these recipes, like the menus in Chapter VI, have been selected because of their food satisfaction, both ^ See "Some Attempts to Standardize Oven Tempera- tures," Bulletin 22, May B. Van Arsdale, Teachers College, New York, N. Y. ^ See books listed at close of chaps, vi and vii. 2 These are largely standard recipes adapted to present needs. YOUR RECIPES 141 in wholesomeness and attractiveness, as well as economy in the use of food materials and time required for preparation, they are offered here as sample suggestions only.^ They may be revised or adapted to meet special needs, or they may serve as a model or inspiration for arranging other "sets." The recipes as given have all been thoroughly tested, and may be depended upon for good results if followed with care and judg- ment. All measurements are level, and one cup- ful equals one-half pint; measuring-cups and standard tea- and table-spoons should be used for measuring. 2Q ^ See, also, chap, xii, p. 238.