Empty garbage at evening when possible, to prevent the long
standing through the night. Keep the pail closely covered both
day and night, to keep out flies, and water bugs, if they are about.
Allow the pail to stand outside the kitchen unless the flre escape is
the only accessible out-of-doors. Remember that the fire escape
is not a back porch, and that you would be fined for using it as such
if the inspectors were efficient.
FOOD PREPARATION 69
There are two classes of waste: uncooked refuse, like
potato skins, egg shells, pea pods, meat trimmings and
bones ; and table scraps from plates.
Pieces of fat may be " tried out," but do not aooumulate more
than you use. A few egg shells may be kept for settling coffee,
but again do not keep too many.
The country dweller has a simple problem. What the farm ani-
mals do not eat will serve as fertilizer for plant life. After the bones
have been picked, keep them together, in some receptacle, and
finally bury or bum them. Have a compost heap properly covered
where the uneaten fragments will decompose and make fertilizer,
or bury them at once if preferred.
The city dweller who uses a coal stove is able to bum some refuse.
8train out whatever liquid is present, dry the refuse under the
grate, and put it into a hot fire. Do not crowd damp refuse into
the fire box when the fire is low, for it will smoulder, and this heavy
smoke will eventually clog the flues. The odor of this smoke, too,
is disagreeable in the neighborh<jod. A garbage drier, set into the
stove pipe, has been devised, but the simpler plan of drying the refuse
under the grate is quite as satisfactory.
Where gas or kerosene is the fuel, or where electricity is used, the
garbage pail is the only resort, unless one lives in a building equipped
with a special stove or " garbage burner " for the disposal of waste.
EXERCISES
1. What is a principle in cooking?
2. What are the effects of heat upon the foodstuffs ?
3. What is meant by technique in cookery ?
4. What are the essentials in caring for food in the house ?
6. What are the steps in the preparation of food ?
6. Explain the origin and usefulness of a recipe.
7. What are the standard weights and measures ?
8. What is the purpose of stirring ingredients? Of beating?
9. What is the difference between boiling and steaming?
10. The difference between baking and roasting? Roasting and
broiling? Broiling and toasting?
11. What is the difference between frying and the saut6?
12. Describe the care of ** left overs *' and waste.
CHAPTER V
WATER AND OTHER BEVERAGES
Although water does not supply energy to the body, it
plays an important part in nutrition. As building material,
it constitutes about two thirds of the body weight, and as a
regulator of body processes it serves as a solvent and carrier
of nutritive material and waste, keeps the blood and digestive
fluids of proper concentration, and helps to regulate the
temperature of the body. It is contained in nearly all food
materials and is the basis of all beverages.
Page 38
Presented as published in 1914. 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
Empty garbage at evening when possible, to prevent the long standing through the night. Keep the pail closely covered both day and night, to keep out flies, and water bugs, if they are about. Allow the pail to stand outside the kitchen unless the fire escape is the only accessible out-of-doors. Remember that the fire escape is not a back porch, and that you would be fined for using it as such if the inspectors were efficient.
There are two classes of waste: uncooked refuse, like potato skins, egg shells, pea pods, meat trimmings and bones ; and table scraps from plates.
Pieces of fat may be "tried out," but do not accumulate more than you use. A few egg shells may be kept for settling coffee, but again do not keep too many.
The country dweller has a simple problem. What the farm animals do not eat will serve as fertilizer for plant life. After the bones have been picked, keep them together, in some receptacle, and finally bury or bum them. Have a compost heap properly covered where the uneaten fragments will decompose and make fertilizer, or bury them at once if preferred.
The city dweller who uses a coal stove is able to bum some refuse. 8train out whatever liquid is present, dry the refuse under the grate, and put it into a hot fire. Do not crowd damp refuse into the fire box when the fire is low, for it will smoulder, and this heavy smoke will eventually clog the flues. The odor of this smoke, too, is disagreeable in the neighborh<jod. A garbage drier, set into the stove pipe, has been devised, but the simpler plan of drying the refuse under the grate is quite as satisfactory.
Where gas or kerosene is the fuel, or where electricity is used, the garbage pail is the only resort, unless one lives in a building equipped with a special stove or " garbage burner " for the disposal of waste.
1. What is a principle in cooking?
2. What are the effects of heat upon the foodstuffs ?
3. What is meant by technique in cookery ?
4. What are the essentials in caring for food in the house ? 6. What are the steps in the preparation of food ?
6. Explain the origin and usefulness of a recipe.
7. What are the standard weights and measures ?
8. What is the purpose of stirring ingredients? Of beating?
9. What is the difference between boiling and steaming?
10. The difference between baking and roasting? Roasting and broiling? Broiling and toasting?
11. What is the difference between frying and the saut6?
12. Describe the care of ** left overs *' and waste.
CHAPTER V
Although water does not supply energy to the body, it plays an important part in nutrition. As building material, it constitutes about two thirds of the body weight, and as a regulator of body processes it serves as a solvent and carrier of nutritive material and waste, keeps the blood and digestive fluids of proper concentration, and helps to regulate the temperature of the body. It is contained in nearly all food materials and is the basis of all beverages.