Hot dishes and substantial foods are more acceptable
in winter than during the summer. We should re-
member, also, that everything cools rapidly on a cold
morning, and precautions should be taken by the use
of warm plates and platters to keep the food in good
condition.
The average breakfast, then, may consist of these
types of food:
Fruits, fresh or cooked, according to quality and
season.
Cereals, dry, hot, cold, or recooked like fried mush.
Breads, hot, cold, toasts, and griddle cakes.
Animal Food, eggs, and simple preparations of fish
or meat.
Drinks, coffee, cocoa, cereal coffee, tea, milk, or
water.
Fruit.
Fruit.
FRUIT is mainly water, but that is pure, and the
solids are such as will aid in keeping the body in
healthy condition.
Perfect fruit is always best served in its natural
condition, without cooking and without any addition.
But fruit of the highest order is not always obtainable,
nor is fresh fruit always most economical or digesti-
ble, hence other modes of serving it must be devised.
The market fluctuates ; a holiday, or a cold wave, or
long rain, adds a few cents to the cost of even the
common fruits, while a day or two earlier or later they
may be proportionately lower in price.
A prudent housekeeper has a reserve supply for
such occasions; when prices were low she bought a
double quantity, and now serves stewed or baked
fruits. She may even anticipate the season and bring
out a jar of canned blueberries or blackberries just as
the new crop appears in the markets. Such fruits if
properly canned and well aired after being taken from
the jar are almost as good as when first cooked.
When a quantity of berries is bought, the choicer
specimens may be reserved to be eaten as they are.
Washing Berries.
One writer says of berries : * ' Do not ruin their
flavor by washing them"; this may apply to those
grown in our own gardens, but not to those which
come from city markets. When we think of the many
hands and the clouds of dust through which most fruit
comes to us, the loss of a little flavor is the less evil.
4 Home Science Cook Book.
There is a right and a wrong way of washing
berries ; they should not be left standing in a pan of
water in a warm kitchen, nor be put in a colander and
water poured through long enough for the sand on the
top layer to be washed down through the whole mass.
Gently put a few at a time in a pan of cold water.
Shake out the clusters of currants, or hull strawberries,
rinsing each as lifted from the water, and the sand will
be removed and settle to the bottom of the pan. Rasp-
berries must be handled very carefully, but blueberries
and gooseberries will bear quite severe treatment.
Preparation.
In the preparation of fruits no utensils should be
used that can discolor them or injure the flavor.
Agate or graniteware, wooden or silver spoons and
silver knives are best suited to this work.
Page 2
Presented as published in 1902. 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
Hot dishes and substantial foods are more acceptable in winter than during the summer. We should remember, also, that everything cools rapidly on a cold morning, and precautions should be taken by the use of warm plates and platters to keep the food in good condition.
The average breakfast, then, may consist of these types of food:
Fruits, fresh or cooked, according to quality and season.
Cereals, dry, hot, cold, or recooked like fried mush.
Breads, hot, cold, toasts, and griddle cakes.
Animal Food, eggs, and simple preparations of fish or meat.
Drinks, coffee, cocoa, cereal coffee, tea, milk, or water.
Fruit.
Fruit.
FRUIT is mainly water, but that is pure, and the solids are such as will aid in keeping the body in healthy condition.
Perfect fruit is always best served in its natural condition, without cooking and without any addition. But fruit of the highest order is not always obtainable, nor is fresh fruit always most economical or digestible, hence other modes of serving it must be devised.
The market fluctuates ; a holiday, or a cold wave, or long rain, adds a few cents to the cost of even the common fruits, while a day or two earlier or later they may be proportionately lower in price.
A prudent housekeeper has a reserve supply for such occasions; when prices were low she bought a double quantity, and now serves stewed or baked fruits. She may even anticipate the season and bring out a jar of canned blueberries or blackberries just as the new crop appears in the markets. Such fruits if properly canned and well aired after being taken from the jar are almost as good as when first cooked.
When a quantity of berries is bought, the choicer specimens may be reserved to be eaten as they are.
Washing Berries.
One writer says of berries : * ' Do not ruin their flavor by washing them"; this may apply to those grown in our own gardens, but not to those which come from city markets. When we think of the many hands and the clouds of dust through which most fruit comes to us, the loss of a little flavor is the less evil.
4 Home Science Cook Book.
There is a right and a wrong way of washing berries ; they should not be left standing in a pan of water in a warm kitchen, nor be put in a colander and water poured through long enough for the sand on the top layer to be washed down through the whole mass. Gently put a few at a time in a pan of cold water. Shake out the clusters of currants, or hull strawberries, rinsing each as lifted from the water, and the sand will be removed and settle to the bottom of the pan. Raspberries must be handled very carefully, but blueberries and gooseberries will bear quite severe treatment.
Preparation.
In the preparation of fruits no utensils should be used that can discolor them or injure the flavor. Agate or graniteware, wooden or silver spoons and silver knives are best suited to this work.