There is a growing tendency toward the fuller preparation of food outside the home, but there is the more need that the housekeeper should be familiar with processes of manufacture that she may know when she is well served. The housekeeper who never goes to grocery and market and does not study the market reports in the Planning FOOD FOR A DAY. 137 papers is rarely an economical buyer. She is liable to go on in the same old routine instead of varying her menus with the litae surorises that may be found by visiting the markets. There are bargains to be had in foods as well as in clothing, when the market is over- stocked, or some odd lot is left over. Cuts of meat cannot be made to order and the first choice falls to the early visitor to the market. Where one woman must take entire care of a fam- ily, she must plan carefully if she would have a well balanced household. Elaborate cooking and meals of many courses are out of the question even if they were desirable. Meals should be planned several days in advance and the buying done accordingly, though such plans will be much modified in the performance. A reserve store of canned foods, etc., is a great aid in the emergencies that arise in all households. By wise use of outside supplies and by making one's system head do more work and hands and feet less, the food for a family may be provided without exhausting the energy of the housekeeper. The actual cooking necessary for a family through a day may be done in a shorter period than is usually allotted to it if the work is planned wisely.- The de- tail of arrangement depends upon the kind of fuel used, and whether the chief meal is served at noon or night. 138 PRINCIPLES OF COOKERY. The breakfast should be a simple meal — fruit, raw or cooked, cereal or warm muffins, (seldom both at the same meal), and eggs, bacon, creamed salt fish or some cold meat. When -the meat is cold the bread is warm, while with bacon or omelet toast may be served. Some one must be in the kitchen for some time to prepare and serve even a simple breakfast, especially if there are tardy members of the family. With the same supply of fuel required for the muffins, it is not difficult for a woman of average ability to bake a cake or pudding which will then be ready for the noon or the night meal. Or at this time the vegetables may be cleaned, fruit picked over and little details attended to which save much time later. Noon dinners usually are considered easier for housekeeper and cook, since the work can all be done by daylight and the hours of work if not actually less are not so extended through the day. When supplies are ordered early and delivered promptly, much energy and worry is saved. At least half the time the soup may be derived from previous supplies, and be pre- pared in advance. One kind o<f meat or fish, potatoes or rice and a single other vegetable or salad are enough for all ordinary occasions. Fruit or a dessert prepared earlier in the day completes a meal sufficient for all needs of the human body if the articles have been chosen wisely to supplement each other. FOOD FOR A DAY. 139 For a noon luncheon or night supper there are many variations of the souffles, hashes and scallops already described. One of these with bread and butter, tea or cocoa, fruit and a simple sweet will provide all that is essential.

AI-modernized reading of the original text

There is a growing tendency toward the fuller preparation of food outside the home, but there is the more need that the housekeeper should be familiar with processes of manufacture that she may know when she is well served. The housekeeper who never goes to grocery and market and does not study the market reports in the Planning FOOD FOR A DAY. 137 papers is rarely an economical buyer. She is liable to go on in the same old routine instead of varying her menus with the little surprises that may be found by visiting the markets. There are bargains to be had in foods as well as in clothing, when the market is overstocked, or some odd lot is left over. Cuts of meat cannot be made to order and the first choice falls to the early visitor to the market. Where one woman must take entire care of a family, she must plan carefully if she would have a well balanced household. Elaborate cooking and meals of many courses are out of the question even if they were desirable. Meals should be planned several days in advance and the buying done accordingly, though such plans will be much modified in the performance. A reserve store of canned foods, etc., is a great aid in the emergencies that arise in all households. By wise use of outside supplies and by making one's system head do more work and hands and feet less, the food for a family may be provided without exhausting the energy of the housekeeper. The actual cooking necessary for a family through a day may be done in a shorter period than is usually allotted to it if the work is planned wisely.- The detail of arrangement depends upon the kind of fuel used, and whether the chief meal is served at noon or night. The breakfast should be a simple meal — fruit, raw or cooked, cereal or warm muffins, (seldom both at the same meal), and eggs, bacon, creamed salt fish or some cold meat. When -the meat is cold the bread is warm, while with bacon or omelet toast may be served. Some one must be in the kitchen for some time to prepare and serve even a simple breakfast, especially if there are tardy members of the family. With the same supply of fuel required for the muffins, it is not difficult for a woman of average ability to bake a cake or pudding which will then be ready for the noon or the night meal. Or at this time the vegetables may be cleaned, fruit picked over and little details attended to which save much time later. Noon dinners usually are considered easier for housekeeper and cook, since the work can all be done by daylight and the hours of work if not actually less are not so extended through the day. When supplies are ordered early and delivered promptly, much energy and worry is saved. At least half the time the soup may be derived from previous supplies, and be prepared in advance. One kind of meat or fish, potatoes or rice and a single other vegetable or salad are enough for all ordinary occasions. Fruit or a dessert prepared earlier in the day completes a meal sufficient for all needs of the human body if the articles have been chosen wisely to supplement each other. FOOD FOR A DAY. For a noon luncheon or night supper there are many variations of the souffles, hashes and scallops already described. One of these with bread and butter, tea or cocoa, fruit and a simple sweet will provide all that is essential.

Principles of cookery