Always wash articles carefully before cleaning. After
cleaning, wash in hot water containing ammonia, and
dry carefully. The following cleansing agents may be
used:
A HANDBOOK OF HOME ECONOMICS 19
Tin. — Sapolio or silver-polish; whiting, moistened
with ammonia, alcohol, or water.
Steel Knives. — Brick or Sapolio.
Silver. — Silver-polish, or whiting moistened with
ammonia, alcohol, or water.
Gold. — Silver-polish, or whiting moistened with am-
monia, alcohol, or water.
Copper. — Vinegar and salt, then ammonia.
Brass. — Vinegar and salt, then ammonia.
Zinc. — Whiting moistened with vinegar, or powdered
pumice.
Iron. — Rub with oil, then scour with ashes or pumice-
stone.
Nickel. — Silver-polish, or whiting moistened with
ammonia, alcohol, or water.
What is the difference between an ice-box and a
refrigerator?
Which requires the more ice?
Why?
How may you keep the ice from melting rapidly?
Why should you frequently flush the sink-pipes?
How should you care for a gas range?
Name a standard silver-polish.
Which is the cheapest silver-polish?
20 A HANDBOOK OF HOME ECONOMICS
Experiments
Mix 1 tsp. cornstarch with % c* c°ld water. State
result.
Mix 1 tsp. cornstarch with J4 c. boiling water. State
result.
Mix 2 tsp. cornstarch with J/g c. cold water, and stir
into J4 c- boiling water. State result.
Taste this mixture; then boil 15 m. and taste again.
What difference do you notice?
Mix 2 tsp. cornstarch with 4 tsp. sugar, and stir
into i/s c. boiling water. State result.
Cream 1 tsp. flour with 1 tsp. butter, and stir into
% c. boiling water. State result.
Cornstarch Pudding
1 pt. milk. 1 sq. chocolate.
1 tsp. vanilla. 1 spk. salt.
4 tbsp. cornstarch. J^ c. sugar✪ Cornstarch Pudding.
1. Fill mold with cold water.
2. Scald milk in double boiler. Mix cornstarch,
sugar, and enough cold milk to make a smooth paste.
3. Pour the hot milk over this, stir, return to the
double boiler and cook 30 m., stirring all the time
until thick, and occasionally afterwards.
4. Remove from the fire, add flavoring, and pour
into the mold.
A HANDBOOK OF HOME ECONOMICS 21
5. Chocolate may be melted over hot water and added
when the cornstarch begins to thicken.
Serve cold, with sugar and cream, or milk.
Pineapple^Cream
2 c. milk.
3 tbsp. cornstarch.
3 tbsp. sugar.
Spk. salt.
Whites of 2 eggs.
4 tbsp. grated pineapple✪ Pineapple Cream.
Cook as for cornstarch pudding; remove from fire
and fold in lightly the whites of the eggs, beaten stiff,
and the grated pineapple. Serve cold with cream.
To what class of foods does cornstarch belong?
What is its special use in the body?
CEREALS
The most important cereal food products are those
prepared from wheat, corn, rice, and oats.
Composition
"Cereals contain all the food principles; they aver-
age about two-thirds carbohydrates, one-tenth protein,
one-tenth water, and they contain a little fat and min-
eral matter."
22 A HANDBOOK OF HOME ECONOMICS
Their chief value, however, lies in their starch com-
position, and because of this they require thorough
cooking.
Rules for Cooking
Allow J4 tsp. salt to 1 c. boiling water.
Allow 1 c. rolled cereal to 2 c. boiling water.
Allow 1 c. coarse cereal to 3 c. boiling water.
Allow 1 c. fine cereal to 4 c. boiling water.
Page 5 · 2 recipe records on this page
Presented as published in 1912. 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
Always wash articles carefully before cleaning. After cleaning, wash in hot water containing ammonia, and dry carefully. The following cleansing agents may be used:
Tin. — Sapolio or silver-polish; whiting, moistened with ammonia, alcohol, or water.
Steel Knives. — Brick or Sapolio.
Silver. — Silver-polish, or whiting moistened with ammonia, alcohol, or water.
Gold. — Silver-polish, or whiting moistened with ammonia, alcohol, or water.
Copper. — Vinegar and salt, then ammonia.
Brass. — Vinegar and salt, then ammonia.
Zinc. — Whiting moistened with vinegar, or powdered pumice.
Iron. — Rub with oil, then scour with ashes or pumice stone.
Nickel. — Silver-polish, or whiting moistened with ammonia, alcohol, or water.
What is the difference between an ice-box and a refrigerator?
Which requires the more ice?
Why?
How may you keep the ice from melting rapidly?
Why should you frequently flush the sink-pipes?
How should you care for a gas range?
Name a standard silver-polish.
Which is the cheapest silver-polish?
Experiments
Mix 1 tsp. cornstarch with % c. cold water. State result.
Mix 1 tsp. cornstarch with 1/4 c. boiling water. State result.
Mix 2 tsp. cornstarch with 1/8 c. cold water, and stir into 1/4 c. boiling water. State result.
Taste this mixture; then boil 15 m. and taste again. What difference do you notice?
Mix 2 tsp. cornstarch with 4 tsp. sugar, and stir into 1/8 c. boiling water. State result.
Cream 1 tsp. flour with 1 tsp. butter, and stir into 3/4 c. boiling water. State result.
Cornstarch Pudding
1 pt. milk. 1 sq. chocolate.
1 tsp. vanilla. 1 spk. salt.
4 tbsp. cornstarch. 1/2 c. sugar.
1. Fill mold with cold water.
2. Scald milk in double boiler. Mix cornstarch, sugar, and enough cold milk to make a smooth paste.
3. Pour the hot milk over this, stir, return to the double boiler and cook 30 m., stirring all the time until thick, and occasionally afterwards.
4. Remove from the fire, add flavoring, and pour into the mold.
5. Chocolate may be melted over hot water and added when the cornstarch begins to thicken.
Serve cold, with sugar and cream, or milk.
Pineapple Cream
2 c. milk.
3 tbsp. cornstarch.
3 tbsp. sugar. 1 spk. salt. Whites of 2 eggs.
4 tbsp. grated pineapple.
Cook as for cornstarch pudding; remove from fire and fold in lightly the whites of the eggs, beaten stiff, and the grated pineapple. Serve cold with cream.
To what class of foods does cornstarch belong? What is its special use in the body?
CEREALS
The most important cereal food products are those prepared from wheat, corn, rice, and oats.
Composition
"Cereals contain all the food principles; they average about two-thirds carbohydrates, one-tenth protein, one-tenth water, and they contain a little fat and mineral matter."
Their chief value, however, lies in their starch composition, and because of this they require thorough cooking.
Rules for Cooking
Allow 1/4 tsp. salt to 1 c. boiling water. Allow 1 c. rolled cereal to 2 c. boiling water. Allow 1 c. coarse cereal to 3 c. boiling water. Allow 1 c. fine cereal to 4 c. boiling water.
Records on this page
Cornstarch PuddingPineapple Cream