"Of the painting, it is idle to try to say whether its suc-
cess is due more to background than to high lights or vice
versa. The background sets off the bright bits of color and
keeps them from clashing one with another ; the bits of color
give charm to the somber expanse. So, too, with the meal.
The breads, meats and cereals are the substantial part and
absolutely necessary not only for health but also for the
purpose of keeping the foods of pronounced flavor from
clashing. The flavoring materials, on the other hand, are
necessary oftentimes to make the more solid foods attractive
and palatable, and authorities tell us now that good digestion
waits on appetite."
As in other arts, it is not possible to give definite and
specific rules for the planning of successful meals. How-
ever, keeping in mind the suggestions given, and with care-
ful observation, the housekeeper should succeed in planning
appetizing and wholesome meals.
FEBEUABY MENUS 185
Economy
The greatest economy can be obtained in the household
by (i) buying just enough for one meal of expensive foods,
or those that cannot be done over, for example, lamb chops
and such fresh vegetables as cauHflower; (2) using of left-
overs in made dishes, and a judicious cooking of foods in
such quantities that they may be used in this way when
desired; for example, in cooking rice for supper, cook
enough to have casserole of rice and meat, or rice croquettes,
etc., the next day, and possibly a rice cream pudding for the
second or third day. If the character and appearance of
the dish is entirely changed, no objection will be made to
the same food being served several days in succession. This
takes planning and until one is used to it a little more work,
but most acceptable and nutritious dishes will result when
these leftovers are used intelligently.
In buying meat plan a way to use as a leftover what can
not be eaten after the first cooking. If, for instance, a por-
terhouse steak is purchased, the tough end is usually left.
By buying a little piece of round steak or some other
coarser meat, say 5 cents worth, there will be enough for
some made dish. Plan the vegetables two days ahead and
cook in such quantity as will serve the purpose. Leftover
potatoes can always be used to advantage, and it takes no
more time or fuel to boil eight potatoes than four potatoes.
This applies also to such vegetables as turnips, squash, etc.
For instance, plan today to have creamed turnips ; when
boiled take out enough for turnip souffle for the next
day or the day after, and so with other vegetables. If there
are a few spoonfuls of a vegetable left, apparently not
enough for any one dish, study the combinations with other
vegetables, such as beans and corn, carrots and peas, peas
and potatoes, tomatoes and corn, etc., and make them -.ip
into croquettes, scalloped dishes, etc., or put them into soups.
186 LESSONS IN COOKING
Even if your market does afford vegetables and fruits out
of season, use them very rarely, for they are expensive and
of poor flavor, and by the time they are in season and in
good quality the appetite may no longer care for them.
Page 104
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
"Of the painting, it is idle to try to say whether its success is due more to background than to high lights or vice versa. The background sets off the bright bits of color and keeps them from clashing one with another ; the bits of color give charm to the somber expanse. So, too, with the meal. The breads, meats and cereals are the substantial part and absolutely necessary not only for health but also for the purpose of keeping the foods of pronounced flavor from clashing. The flavoring materials, on the other hand, are necessary oftentimes to make the more solid foods attractive and palatable, and authorities tell us now that good digestion waits on appetite."
As in other arts, it is not possible to give definite and specific rules for the planning of successful meals. However, keeping in mind the suggestions given, and with careful observation, the housekeeper should succeed in planning appetizing and wholesome meals.
Economy
The greatest economy can be obtained in the household by (i) buying just enough for one meal of expensive foods, or those that cannot be done over, for example, lamb chops and such fresh vegetables as cauHflower; (2) using of leftovers in made dishes, and a judicious cooking of foods in such quantities that they may be used in this way when desired; for example, in cooking rice for supper, cook enough to have casserole of rice and meat, or rice croquettes, etc., the next day, and possibly a rice cream pudding for the second or third day. If the character and appearance of the dish is entirely changed, no objection will be made to the same food being served several days in succession. This takes planning and until one is used to it a little more work, but most acceptable and nutritious dishes will result when these leftovers are used intelligently.
In buying meat plan a way to use as a leftover what can not be eaten after the first cooking. If, for instance, a porterhouse steak is purchased, the tough end is usually left. By buying a little piece of round steak or some other coarser meat, say 5 cents worth, there will be enough for some made dish. Plan the vegetables two days ahead and cook in such quantity as will serve the purpose. Leftover potatoes can always be used to advantage, and it takes no more time or fuel to boil eight potatoes than four potatoes. This applies also to such vegetables as turnips, squash, etc. For instance, plan today to have creamed turnips ; when boiled take out enough for turnip souffle for the next day or the day after, and so with other vegetables. If there are a few spoonfuls of a vegetable left, apparently not enough for any one dish, study the combinations with other vegetables, such as beans and corn, carrots and peas, peas and potatoes, tomatoes and corn, etc., and make them -.ip into croquettes, scalloped dishes, etc., or put them into soups.
Even if your market does afford vegetables and fruits out of season, use them very rarely, for they are expensive and of poor flavor, and by the time they are in season and in good quality the appetite may no longer care for them.