That it pays to buy clean food from clean stores.
That it pays to go to market, buy for cash, and carry home the
foods that are bought.
That foods which are plentiful cost little.
That anything out of season is always expensive.
That food in package form is more expensive than that in bulk.
That it is cheaper to buy in large quantities than in small.
That all foods should be prepared in such a way that all their
food value may be kept and none of it wasted.
That a variety of food from day to day, rather than a great
variety at one meal, will not only keep the cost of food down, but
also lessen labor, to say nothing of its good effect on the body.
CARE OF FOOD MATERIALS
After food has been carefully selected, it is important that it
should be carefully stored and prepared. It must be kept clean and
sweet.
Milk and cream should be kept in clean receptacles, closely
covered, in a cool place. If purchased in bottles, the bottles
should be carefully washed and wiped before putting them in the
refrigerator. The top of milk should be used for the breakfast
cereal, beverages and puddings.
Eggs should be washed before using. Egg shells may be used
for clearing coffee or soups. The white of egg clinging to the shell
does the work.
Fruits should be washed and wiped dry, and kept in a cool,
dry place.
Salad greens should be carefully washed and picked over. The
outside coarser parts maybe used in making soups and sauces. The
inner, finer parts should be used for salads. After the salad greens
MEASUREMENTS
have been carefully washed, they should be put into a cheese-cloth
bag and kept in a refrigerator.
Meat and fish should be taken out of the paper wrappings
immediately, as the paper absorbs some of the juice of the meat.
Meat and fish should be wiped clean with a piece of cloth dipped
in salted water. The trimmings should not be removed at the
butcher shop, as they may be used in many ways. Extra fat on
the meat should be removed before cooking and used as a butter
substitute. (See page 38.) Fat of meat may be used with vege-
tables and in suet puddings, in cookies, soups and sauces. Bones
and left-over meat may be used in making soups, croquettes, meat
pies and hashes.
Fish or other food with a strong odor should be kept in a
covered dish that the odor may not affect other foods. A tin lard
pail is good for this. Head, tail and bones of fish may4)e used in
making fish soups and fish sauces.
Cheese should be kept in a cool, dry place, wrapped in a clean
cloth which has been dampened in vinegar.
Bread should be kept in a covered box or crock. Pieces of
stale bread are good for toasting and bread puddings. Odd pieces
of bread should be dried and crmnbed, and are kept best when left
in a paper bag.
Flour should be kept in closely covered bins. When empty, the
bins should be washed, scalded and dried in the sun, if possible.
Cereals should be kept in covered jars.
Baking-powder should be left in the tin can, closely covered.
Bottles containing flavoring should be kept closely covered and
should never be allowed to stand any length of time uncovered.
Flavorings should be added to mixtures after cooking, when
possible.
Page 1
Presented as published in 1918. 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
That it pays to buy clean food from clean stores.
That it pays to go to market, buy for cash, and carry home the foods that are bought.
That foods which are plentiful cost little.
That anything out of season is always expensive.
That food in package form is more expensive than that in bulk.
That it is cheaper to buy in large quantities than in small.
That all foods should be prepared in such a way that all their food value may be kept and none of it wasted.
That a variety of food from day to day, rather than a great variety at one meal, will not only keep the cost of food down, but also lessen labor, to say nothing of its good effect on the body.
CARE OF FOOD MATERIALS
After food has been carefully selected, it is important that it should be carefully stored and prepared. It must be kept clean and sweet.
Milk and cream should be kept in clean receptacles, closely covered, in a cool place. If purchased in bottles, the bottles should be carefully washed and wiped before putting them in the refrigerator. The top of milk should be used for the breakfast cereal, beverages and puddings.
Eggs should be washed before using. Egg shells may be used for clearing coffee or soups. The white of egg clinging to the shell does the work.
Fruits should be washed and wiped dry, and kept in a cool, dry place.
Salad greens should be carefully washed and picked over. The outside coarser parts may be used in making soups and sauces. The inner, finer parts should be used for salads. After the salad greens
MEASUREMENTS
have been carefully washed, they should be put into a cheese-cloth bag and kept in a refrigerator.
Meat and fish should be taken out of the paper wrappings immediately, as the paper absorbs some of the juice of the meat. Meat and fish should be wiped clean with a piece of cloth dipped in salted water. The trimmings should not be removed at the butcher shop, as they may be used in many ways. Extra fat on the meat should be removed before cooking and used as a butter substitute. (See page 38.) Fat of meat may be used with vegetables and in suet puddings, in cookies, soups and sauces. Bones and left-over meat may be used in making soups, croquettes, meat pies and hashes.
Fish or other food with a strong odor should be kept in a covered dish that the odor may not affect other foods. A tin lard pail is good for this. Head, tail and bones of fish may be used in making fish soups and fish sauces.
Cheese should be kept in a cool, dry place, wrapped in a clean cloth which has been dampened in vinegar.
Bread should be kept in a covered box or crock. Pieces of stale bread are good for toasting and bread puddings. Odd pieces of bread should be dried and crumbed, and are kept best when left in a paper bag.
Flour should be kept in closely covered bins. When empty, the bins should be washed, scalded and dried in the sun, if possible.
Cereals should be kept in covered jars.
Baking-powder should be left in the tin can, closely covered.
Bottles containing flavoring should be kept closely covered and should never be allowed to stand any length of time uncovered. Flavorings should be added to mixtures after cooking, when possible.