i8. The floor of a kitchen should be made as easy to stand on as possible. Linoleum over a wooden floor will be found most convenient. Let the linoleum run up on the base board, over a concave quarter round, thus elimi- nating the corner between the wall and the floor. If the linoleum is shellaced or varnished once a year or oftener, it will wear much longer and look better. 19. The kitchen should have a smooth ivall, either painted or papered with oilcloth paper, either of which can be easily washed ; or else the wall should be freshly calcimined twice a year. Coating the painted wall with a thin boiled starch solu- tion has been recommended as highly effective in removing the dirt and grease easily, without injury to the paint. 20. White oilcloth pasted on the wall over the stove and sink will be a great protection, and very easy to keep clean. Pasting oil cloth on tables, shelves, etc., will be as effective as enameling. A good grade, like "Sanitas," should be used. 21. Cooking utensils should be of the best quality and suf- ficient in number. Use drip pans with rounded corners of aluininum or high grade enamel. The ordinary tin or sheet iron pans made from a folded sheet are almost impossible to clean perfectly and at best require much extra time in washing. If cooking utensils are properly selected, they should be easily cleaned. Do not waste time cleaning old rough tin, or chipped enamelware. Buy muffin pans and other baking dishes which in combination fit the oven, so that it may be used to the best advantage. APRIL MENUS Monday Lesson 153 BREAKFAST BANANAS AND CREAM SCRAMBLED EGGS WITH CHOPPED MEAT DRY TOAST COFFEE Scrambled Eggs Beat 4 eggs lightly, add ^ c milk or cream, or water, i t salt, dash of pepper, and a few drops of onion juice. Grind Yi. c cold cooked meat, and add to the ^^^ mixture. Turn into a buttered frying-pan and cook slowly, stirring occa- sionally, until thickened, but not hard, turn one half over the other like an omelet, and serve at once. Preparing the Meal Grind the meat, then prepare the scrambled eggs, and while cooking make the toast and coffee. Serve the fruit, then the eggs, toast and cofifee. Immediately after breakfast start the nut bread and set in a warm place to rise. LUNCHEON OR SUPPER Monday Lesson 154 ALMOND STEAK HASHED BROWNED POTATOES NUT BREAD TEA Almond Steak Trim i lb. round steak and put it with j4 c almonds through the meat grinder; mix thoroughly, add ^ t salt, dash of pepper, and form into a large steak, either oblong or round, i inch thick. Put it at once into a hot greased pan, broil quickly, first on one side, then the other, lower the flame and cook 6 or 7 m. Spread with i T butter and serve at once. Hashed Brovi^ned Potatoes Two cold boiled potatoes, ^ t salt, dash of pepper, 4 T milk or cream. See p 166 if necessary. Nut Bread To 2 c lukewarm water in which i T butter has been melted, add }^ cake compressed yeast dissolved in 5^ c luke- 256 APEIL MENUS 257 ✪ Scrambled Eggs

AI-modernized reading of the original text

i8. The floor of a kitchen should be made as easy to stand on as possible. Linoleum over a wooden floor will be found most convenient. Let the linoleum run up on the base board, over a concave quarter round, thus eliminating the corner between the wall and the floor. If the linoleum is shellaced or varnished once a year or oftener, it will wear much longer and look better. 19. The kitchen should have a smooth wall, either painted or papered with oilcloth paper, either of which can be easily washed ; or else the wall should be freshly calcimined twice a year. Coating the painted wall with a thin boiled starch solution has been recommended as highly effective in removing the dirt and grease easily, without injury to the paint. 20. White oilcloth pasted on the wall over the stove and sink will be a great protection, and very easy to keep clean. Pasting oil cloth on tables, shelves, etc., will be as effective as enameling. A good grade, like "Sanitas," should be used. 21. Cooking utensils should be of the best quality and sufficient in number. Use drip pans with rounded corners of aluininum or high grade enamel. The ordinary tin or sheet iron pans made from a folded sheet are almost impossible to clean perfectly and at best require much extra time in washing. If cooking utensils are properly selected, they should be easily cleaned. Do not waste time cleaning old rough tin, or chipped enamelware. Buy muffin pans and other baking dishes which in combination fit the oven, so that it may be used to the best advantage. Monday Lesson 153 BANANAS AND CREAM SCRAMBLED EGGS WITH CHOPPED MEAT Scrambled Eggs Beat 4 eggs lightly, add ^ c milk or cream, or water, i t salt, dash of pepper, and a few drops of onion juice. Grind Yi. c cold cooked meat, and add to the mixture. Turn into a buttered frying-pan and cook slowly, stirring occasionally, until thickened, but not hard, turn one half over the other like an omelet, and serve at once. Preparing the Meal Grind the meat, then prepare the scrambled eggs, and while cooking make the toast and coffee. Serve the fruit, then the eggs, toast and coffee. Immediately after breakfast start the nut bread and set in a warm place to rise. Monday Lesson 154 ALMOND STEAK HASHED BROWNED POTATOES NUT BREAD TEA Almond Steak Trim i lb. round steak and put it with j4 c almonds through the meat grinder; mix thoroughly, add ^ t salt, dash of pepper, and form into a large steak, either oblong or round, i inch thick. Put it at once into a hot greased pan, broil quickly, first on one side, then the other, lower the flame and cook 6 or 7 m. Spread with i T butter and serve at once. Hashed Browned Potatoes Two cold boiled potatoes, ^ t salt, dash of pepper, 4 T milk or cream. See p 166 if necessary. Nut Bread To 2 c lukewarm water in which i T butter has been melted, add }^ cake compressed yeast dissolved in 5^ c luke-

Records on this page

Scrambled EggsNut BreadAlmond Steak

Lessons in cooking through preparation of meals