Besides the things already mentioned, housekeepers should
always have a supply of rice, pearl barley, dried beans, split
peas, tapioca, macaroni, vermicilli, tea, coffee, chocolate,
corn-starch, molasses, vinegar, mustard, pepper, salt, capers,
canned tomato, and any other canned vegetables of which
a quantity is used. Of the many kind of molasses, Porto
Rico is the best for cooking purposes. It is well to have a
few such condiments as curry powder (a small bottle will
last for years), Halford sauce, essence of anchovies and
mushroom ketchup. These give variety to the flavoring,
and, if used carefully, will not be an expensive addition, so
little is needed for a dish.
CAKE OF FOOD. £1
CARE OF FOOD.
A great saving is. made by the proper care and use oi
cooked and uncooked food. The first and great considera-
tion is perfect cleanliness. The ice chest and cellar should
be thoroughly cleaned once a week ; the jars in which bread
is kept must be washed, scalded and dried thoroughly at
least twice a week. When cooked food is placed in either
the ice chest or cellar it should be perfectly cool ; if not, it
will absorb an unpleasant flavor from the close atmosphere of
either place. Meat should not be put directly on the ice,
as the water draws out the juices. Always place it in a pan,
and this may be set on the ice . When you have a refriger-
ator where the meat can be hung, a pan is not needed. In
winter, too, when one has a cold room, it is best to hang
meats there. These remarks apply, of course, only to joints
and fowl. The habit which many people have of putting
steaks, chops, etc., in the wrapping paper on ice, is a very
bad one. When purchasing meat always have the trim-
mings sent home, as they help to make soups and sauces.
Every scrap of meat and bone left from roasts and broils
should be saved for the soup -pot. Trimmings from ham,
tongue, corned beef, etc., should all be saved for the many
relishes they will make. Cold fish can be used in salads and
warmed up in many palatable ways. In fact, nothing that
comes on the table is enjoyed more than the little dishes
which an artistic cook will make from the odds and ends left
from a former meal. By artistic cook is meant not a pro-
62 MISS PARLOA'S NEW COOK BOOK.
fessional, but a woman who believes in cleanliness and hot
dishes, and that there is something in the appearance as
well as in the taste of the food, and who does not believe
that a quantity of butter, or of some kind of fat, is essential to
the success of nearly every dish cooked. The amount of
food spoiled by butter, good butter too, is surprising.
Page 21
Presented as published in 1880. 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
Besides the things already mentioned, housekeepers should always have a supply of rice, pearl barley, dried beans, split peas, tapioca, macaroni, vermicilli, tea, coffee, chocolate, corn-starch, molasses, vinegar, mustard, pepper, salt, capers, canned tomato, and any other canned vegetables of which a quantity is used. Of the many kind of molasses, Porto Rico is the best for cooking purposes. It is well to have a few such condiments as curry powder (a small bottle will last for years), Halford sauce, essence of anchovies and mushroom ketchup. These give variety to the flavoring, and, if used carefully, will not be an expensive addition, so little is needed for a dish.
CARE OF FOOD.
CARE OF FOOD.
A great saving is made by the proper care and use of cooked and uncooked food. The first and great consideration is perfect cleanliness. The ice chest and cellar should be thoroughly cleaned once a week ; the jars in which bread is kept must be washed, scalded and dried thoroughly at least twice a week. When cooked food is placed in either the ice chest or cellar it should be perfectly cool ; if not, it will absorb an unpleasant flavor from the close atmosphere of either place. Meat should not be put directly on the ice, as the water draws out the juices. Always place it in a pan, and this may be set on the ice . When you have a refrigerator where the meat can be hung, a pan is not needed. In winter, too, when one has a cold room, it is best to hang meats there. These remarks apply, of course, only to joints and fowl. The habit which many people have of putting steaks, chops, etc., in the wrapping paper on ice, is a very bad one. When purchasing meat always have the trimmings sent home, as they help to make soups and sauces. Every scrap of meat and bone left from roasts and broils should be saved for the soup -pot. Trimmings from ham, tongue, corned beef, etc., should all be saved for the many relishes they will make. Cold fish can be used in salads and warmed up in many palatable ways. In fact, nothing that comes on the table is enjoyed more than the little dishes which an artistic cook will make from the odds and ends left from a former meal. By artistic cook is meant not a pro-
fessional, but a woman who believes in cleanliness and hot dishes, and that there is something in the appearance as well as in the taste of the food, and who does not believe that a quantity of butter, or of some kind of fat, is essential to the success of nearly every dish cooked. The amount of food spoiled by butter, good butter too, is surprising.