In L. 175, omit the broiled beef patties. In L. 177, serve plain sliced cucumbers instead of a la Poulette, and omit the apple salad. In L. 178, omit the cereal, cream and sugar, and in L. 179, the cheese balls. In L. 180, omit the peas, and in L. 181, the coddled apples. In L. 183, omit the sponge cake, and in L. 184, the egg timbales. In L. 186, omit the pickled beets and substitute canned peaches for the peach canapes. In L. 187, omit the canned plums, and in L. 188, use plain bread and butter instead of the Potato Biscuits. In L. 189, substitute 2 lbs. boiled salmon for the shad, and omit the Brussels sprouts. In L. 192, omit both the souffle and wilted lettuce, but serve the shortcake with cream. In L. 193, omit the cheese omelet, and in L. 194, the tomatoes with cream sauce. In L. 195, omit the boiled ham, and serve iced tea instead of cocoa. ESTIMATED EEDUCTIONS IVz lbs. Butter. ..$0.45 less Pickled Beets 10 1% lbs. Oleo 27 $0.18 1/2 can Plums 12 1 qt. Cream 40 Potato Biscuits 12 3 qts. Milk 24 3 lbs. Shad $0.45 less 1 lb. Round Steak 14 2 lbs. Salmon 30 15 Cucumbers, P o u - Cream Sauce 06 lette $0.15 less Brussels Sprouts 15 Cucumbers, Plain . . .12 03 Onion Souffle 21 Apple Salad 09 Wilted Lettuce 12 Oatmeal, Cream and Cheese Omelet 12 Sugar 06 Tomatoes with Cream Cheese Balls 20 Sauce 20 Peas, 1 qt 15 Boiled Ham 15 Coddled Apples 05 Cocoa, less Tea 11 Sponge Cake 20 Egg Timbales 12 $3.47 Original total cost $10.95 Reduction 3.47 New total cost per week $7.48 New cost per day 1.07 New cost per day, per person 0.27 JUNE MENUS LESSONS IN COOKING PART X FRUIT PRESERVATION The prevention of decay or preservation is accomplished by sterilization — this is brought about in two ways — I — By kilhng all bacteria, molds and other organisms by means of heat and enclosing in tight jars. 2 — By the use of a medium, such as a strong sugar or acid solution, in which bacteria will not live. Utensils The following list of utensils will be necessary for con- venient and effective work. Sauce pans, bowls, spoons, colander, fruit press, dipper and funnel of porcelain, enamel or aluminum should be provided as tin or iron should never be used with fruit; jelly bags made of loosely woven flannel or double cheese cloth, glass measuring cup and a scale, jelly glasses, fruit jars with new rubbers. Have the jelly bag sewed to a ring (a wooden embroidery ring will do) and if convenience is desired a handle could be fastened to the ring, thus making it possible for one person to easily and quickly fill a jelly bag without fear of burning. An arm from which to suspend the jelly bag for draining should be in a convenient place above the table or sink. A bird cage hook which can be laid against the wall when not in use is good for this purpose. The best style of preserve jars have a glass cover and close with a spring, but the improved Mason jars with glass cover are satisfactory. Pints are better than quarts for a small family. Time and Manner of Preserving

AI-modernized reading of the original text

In L. 175, omit the broiled beef patties. In L. 177, serve plain sliced cucumbers instead of a la Poulette, and omit the apple salad. In L. 178, omit the cereal, cream and sugar, and in L. 179, the cheese balls. In L. 180, omit the peas, and in L. 181, the coddled apples. In L. 183, omit the sponge cake, and in L. 184, the egg timbales. In L. 186, omit the pickled beets and substitute canned peaches for the peach canapes. In L. 187, omit the canned plums, and in L. 188, use plain bread and butter instead of the Potato Biscuits. In L. 189, substitute 2 lbs. boiled salmon for the shad, and omit the Brussels sprouts. In L. 192, omit both the souffle and wilted lettuce, but serve the shortcake with cream. In L. 193, omit the cheese omelet, and in L. 194, the tomatoes with cream sauce. In L. 195, omit the boiled ham, and serve iced tea instead of cocoa. ESTIMATED EEDUCTIONS IVz lbs. Butter. ..$0.45 less Pickled Beets 10 1% lbs. Oleo 27 $0.18 1/2 can Plums 12 1 qt. Cream 40 Potato Biscuits 12 3 qts. Milk 24 3 lbs. Shad $0.45 less 1 lb. Round Steak 14 2 lbs. Salmon 30 15 Cucumbers, P o u - Cream Sauce 06 lette $0.15 less Brussels Sprouts 15 Cucumbers, Plain . . .12 03 Onion Souffle 21 Apple Salad 09 Wilted Lettuce 12 Oatmeal, Cream and Cheese Omelet 12 Sugar 06 Tomatoes with Cream Cheese Balls 20 Sauce 20 Peas, 1 qt 15 Boiled Ham 15 Coddled Apples 05 Cocoa, less Tea 11 Sponge Cake 20 Egg Timbales 12 $3.47 Original total cost $10.95 Reduction 3.47 New total cost per week $7.48 New cost per day 1.07 New cost per day, per person 0.27 PART X FRUIT PRESERVATION The prevention of decay or preservation is accomplished by sterilization — this is brought about in two ways — I — By kilhng all bacteria, molds and other organisms by means of heat and enclosing in tight jars. 2 — By the use of a medium, such as a strong sugar or acid solution, in which bacteria will not live. Utensils The following list of utensils will be necessary for convenient and effective work. Sauce pans, bowls, spoons, colander, fruit press, dipper and funnel of porcelain, enamel or aluminum should be provided as tin or iron should never be used with fruit; jelly bags made of loosely woven flannel or double cheese cloth, glass measuring cup and a scale, jelly glasses, fruit jars with new rubbers. Have the jelly bag sewed to a ring (a wooden embroidery ring will do) and if convenience is desired a handle could be fastened to the ring, thus making it possible for one person to easily and quickly fill a jelly bag without fear of burning. An arm from which to suspend the jelly bag for draining should be in a convenient place above the table or sink. A bird cage hook which can be laid against the wall when not in use is good for this purpose. The best style of preserve jars have a glass cover and close with a spring, but the improved Mason jars with glass cover are satisfactory. Pints are better than quarts for a small family. Time and Manner of Preserving

Lessons in cooking through preparation of meals