Name: The junior cook book
Author: Clara Ingram Judson

THE JUNIOR COOK BOOK CLARA INGRAM JUDSON Class JUXjL/X. Book ■ "J"-? 3 copnuGHT OEPosm THE JUNIOR COOK BOOK BY CLARA INGRAM JUDSON n Author of Mart Jake Series NEW YORK BARSE & HOPKINS PUBLISHERS <^'' .i"" Copyriglit, 1920, ' by BAKSE & HOPKINS m -4 1920 ^CI,'a571293 ^ ■^ TO ALICE AND MARY GENERAL DIRECTIONS For Cooking After you have decided which recipe you wish to use, read it over very carefully. Thrifty cooks decide in the morning what they will cook during the day and order what groceries are needed for all cooking. This avoids the shift- less habit of running to the grocery just be- fore mealtime. Sometimes, tho, a young cook decides to make something on the spur of the minute; it is all the more necessary then, that the cook read the recipe over with care and see that all materials required are at hand before actual cooking begins. If materials are not in the house, select some other recipe or market for what is needed. Notice the time mentioned for cooking and figure about how long before mealtime you should begin work. A beginner cook should allow plenty of time for preparations — at least t\vice as long as an experienced cook would take. This will avoid the last minute flurry that spoils many an otherwise good dish. GENERAL DIRECTIONS When ready to begin cooking, read the recipe thru again and get out all materials required. Next get out all utensils needed and lay them on the table where they will be most conveniently at hand. If pans are to be greased or any material is to be ground, do that next. For the actual cooking, follow the directions given in the recipe step by step. If you measure accurately and do each step just in the order the recipe directs, you will have a successful result — you cannot fail. As soon as you are thru cooking, put your utensils to soak. Greasy dishes and tools soak in hot water; floury things go into cold water to dissolve the starch. A good cook always puts away materials, washes the dishes and tidies the kitchen ; then folks want her to come again. A\liile learning to cook, it is a good plan to make but one dish at a meal. As one gets more experience and learns to watch more than one thing, try two dishes and finally a whole meal. A girl or boy who leams how to cook plain, nourishing food is a good citizen. GENERAL DIRECTIONS For Taking Care of This Book Every other page of this book is left blank so there Yvill be space for pasting in recipes that may be given by friends or may be read in the magazines. If the recipe is cut out of a magazine it can simply be pasted in — put it near the foods to which it belongs so it will be easy to find — but if the recipe is given you by someone, try to get a tyi^ewritten copy for pasting in your book. If that is impossible, write it in on the proper page, using your neatest hand writing and being sure you copy the amounts and directions exactly right. Never put a new recipe into your book till you have tried it once and have found that you like the product and that the recipe is complete and correct. A\Tien working in the kitchen, prop this book open at the back of the table where no drops from stirring materials can touch it. Never handle the book with floury or greasy hands.

AI-modernized reading of the original text

THE JUNIOR COOK BOOK CLARA INGRAM JUDSON THE JUNIOR COOK BOOK BY CLARA INGRAM JUDSON Author of Mary Jane Series NEW YORK BARSE & HOPKINS PUBLISHERS Copyriglit, 1920, ' by BARSE & HOPKINS ■^ TO ALICE AND MARY GENERAL DIRECTIONS For Cooking After you have decided which recipe you wish to use, read it over very carefully. Thrifty cooks decide in the morning what they will cook during the day and order what groceries are needed for all cooking. This avoids the shiftless habit of running to the grocery just before mealtime. Sometimes, though, a young cook decides to make something on the spur of the minute; it is all the more necessary then, that the cook read the recipe over with care and see that all materials required are at hand before actual cooking begins. If materials are not in the house, select some other recipe or market for what is needed. Notice the time mentioned for cooking and figure about how long before mealtime you should begin work. A beginner cook should allow plenty of time for preparations — at least twice as long as an experienced cook would take. This will avoid the last minute flurry that spoils many an otherwise good dish. GENERAL DIRECTIONS When ready to begin cooking, read the recipe through again and get out all materials required. Next get out all utensils needed and lay them on the table where they will be most conveniently at hand. If pans are to be greased or any material is to be ground, do that next. For the actual cooking, follow the directions given in the recipe step by step. If you measure accurately and do each step just in the order the recipe directs, you will have a successful result — you cannot fail. As soon as you are thru cooking, put your utensils to soak. Greasy dishes and tools soak in hot water; floury things go into cold water to dissolve the starch. A good cook always puts away materials, washes the dishes and tidies the kitchen ; then folks want her to come again. While learning to cook, it is a good plan to make but one dish at a meal. As one gets more experience and learns to watch more than one thing, try two dishes and finally a whole meal. A girl or boy who leams how to cook plain, nourishing food is a good citizen. GENERAL DIRECTIONS For Taking Care of This Book Every other page of this book is left blank so there will be space for pasting in recipes that may be given by friends or may be read in the magazines. If the recipe is cut out of a magazine it can simply be pasted in — put it near the foods to which it belongs so it will be easy to find — but if the recipe is given you by someone, try to get a typewritten copy for pasting in your book. If that is impossible, write it in on the proper page, using your neatest hand writing and being sure you copy the amounts and directions exactly right. Never put a new recipe into your book till you have tried it once and have found that you like the product and that the recipe is complete and correct. When working in the kitchen, prop this book open at the back of the table where no drops from stirring materials can touch it. Never handle the book with floury or greasy hands.