The National home cook book

-- VITOS—One cup cereal, 6% cups water and two {ohenootes fi salt. Salt water and-when it boils rapidly add the meal slowly, — stirring constantly to prevent lumping. Boil eshte 5 tainutes \Y and place in cooker all night. , tA; FARINA—Use same amounts as for Vitos. oe -CREAM OF WHEAT—One cup cereal, “6% cups water and yi wo teaspoons salt. Method the same as for hae: ‘a e OATMEAL GRUEL—One cup oatmeal, six cups wot ‘od ‘teaspoons salt and three cups milk. Soak oatmeal over night — in six cups of salted water. Boil slowly for 5 minutes and place ‘ ao cooker six hours. Strain through cheese cloth bag and dilute with milk. Serve hot. . i - BARLEY WATER—Clean a fourth of a cup te bea Ha rey ‘add a quart of water and soak over night. Boil: gently for 5 minutes in same water in which it»was soaked. Place in aa ‘eooker 4 hours. Strain, season with salt, sugar and sien: juice. It may be served either hot or cold. %) BEEF TEA—One pound round steak, two cups- water wee | ‘one-haif teaspoon salt. Remove the skin and fat, put meat — through meat chopper and cover with cold water. »Add salt and -héeat slowly to just below the boiling ae aoe ini cooker for one hour, strain and serve hot. i ‘ ee KJ 7 % Manufactured by 3 to S B | 3 O “s RS «6 Z oe E 9 O S Fs) * i“) 2 M . ; y ‘yp et we acey 4 f* vie at) Me my te aie ae Yay i oe « a) ee eee. - Cooking School Measurements | eds have. been observed in arranging the National Recipes. The standard measurements of teaspoon, table- — spoon and cup are level. The measuring cup now to be. found in almost every town and village, because so univer- Sally adopted, has the marked divisions indicating quarters — The up-to-date cooking: school measurements and meth- ¢ _and thirds. It is made of glass and tin and holds exactly ~ one-half pint. In many of the National recipes rounding measurements is - are mentioned of tea or tablespoon to save time of the — -busy housekeeper. One rounding spoonful is equivalent to two level. If one prefers to make all measurements level it is only necessary, therefore, that the two level be allowed ; for the one rounding. | The modern housekeeper has begun to learn that there are other ways of cooking food than by boiling, broiling, _ or roasting, all of which processes call for high heat. She has come to know that long, slow cooking, at a gentle heat, pest conserves the nutritive elements of food and the fla- -vors that render it most agreeable to us. It is this method _ of cooking that the earthen casserole, with its .close-fitting _ cover, has made possible for us. Then, too, the casserole - ' is the serving as well as the cooking dish; and besides, as + from its nature it retains heat for a long time, the food. presented in it may be kept in good condition for the late . comer or tardy diner. The casserole may be, also, the main dependence of the woman who does her own work and tikes to serve her meals daintily in courses. The viands - cooked in the casserole, whether of “fish, flesh, fowl, or - good red herring,” nicely seasoned and ready to serve, Will _ not deteriorate, if they be left in the oven while the appe- tizer*"and soup are being eaten; they may then be brought ee Nia table without further manipulation or a minute’s . delay. : In cooking chicken, veal, and the like en casserole, after the vegetables, mushrooms, "and wine have been added, press a strip of dough over the meeting line of cover and dish; this will swell in the heat and hermetically seal the cas- serole. When the dish is taken from the oven for serving + a until it has been set upon the table, the pottery cover is removed with a napkin by the waitress after placing the "casserole upon the table. 2 : The. Casserole