116 DOMESTIC SCIENCE.
down the liquor until it forms a syrup. Pour this over
the figs and serve cold, whipped or plain cream may be
served with them.
20. — Jellied Chicken. — Take a young, tender chicken.
Prepare and disjoint it as a fricassee. Put a bay-leaf, a
stock of celery about four inches long, and two whole
peppercorns✪ Jellied Chicken in the bottom of a bowl. Then put in the
chicken. Stand the bowl in a pot of boiling water, being
careful that the steam shall not drip, or the water boil
over into the chicken. Cover the pot closely and keep
the water boiling until the meat is tender enough to
allow the bones to slip out. Remove the skin and bones
and put the remainder of the chicken into a pint bowl
or mould. Season the remaining liquor with salt, and
strain over the meat. Stand in a cool place to harden.
(Do not add water to the chicken when cooking.)
CHAPTER XV.
The House and its Care.
It is not always possible to choose a dwelling-place
or its furnishings as one would wish; circumstances
must always control such matters, but there are certain
precautions to be observed in every home. There should
be a good supply of pure fresh air and water, plenty of
sunlight and good drainage. The furnishing should be
in keeping with the place and mode of living to be
practised. The aim of the homemaker should be to
keep the house clean, to have "a place for everything
and everything in its place," to provide suitable, properly-
cooked food, and to arrange the affairs of the household
so as to avoid confusion of duties, and to surround those
under her care with influences which will tend to make
the home a place of rest and contentment. These con-
ditions are not dependent upon wealth, but are possible
in the most simple home. The true homemaker will not
sacrifice the welfare and comfort of the family to out-
ward display. The housekeeper should understand the
amount of income at her disposal and regulate her
expenses accordingly.
There are certain essentials to be observed in the
management of a home, no matter upon what scale it is
established. Chief among these is a systematic arrange-
ment of duties so as to secure the greatest amount of
comfort with the least expenditure of time, labor and
money.
118 DOMESTIC SCIENCE.
Various Rooms and their Uses.
The average house consists of a sitting-room, dining-
room, kitchen, pantry, bedrooms, bathroom (except in
the country where, if possible, a room should be set
apart for this purpose), closets and cellar. Each of
these rooms has its special use and requires special
care.
The SrrriNG-RooM.
Page 51 · 1 recipe record on this page
Presented as published in 1905. 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
down the liquor until it forms a syrup. Pour this over the figs and serve cold, whipped or plain cream may be served with them.
20. — Jellied Chicken. — Take a young, tender chicken. Prepare and disjoint it as a fricassee. Put a bay-leaf, a stock of celery about four inches long, and two whole peppercorns in the bottom of a bowl. Then put in the chicken. Stand the bowl in a pot of boiling water, being careful that the steam shall not drip, or the water boil over into the chicken. Cover the pot closely and keep the water boiling until the meat is tender enough to allow the bones to slip out. Remove the skin and bones and put the remainder of the chicken into a pint bowl or mould. Season the remaining liquor with salt, and strain over the meat. Stand in a cool place to harden. (Do not add water to the chicken when cooking.)
CHAPTER XV.
The House and its Care.
It is not always possible to choose a dwelling-place or its furnishings as one would wish; circumstances must always control such matters, but there are certain precautions to be observed in every home. There should be a good supply of pure fresh air and water, plenty of sunlight and good drainage. The furnishing should be in keeping with the place and mode of living to be practised. The aim of the homemaker should be to keep the house clean, to have "a place for everything and everything in its place," to provide suitable, properly-cooked food, and to arrange the affairs of the household so as to avoid confusion of duties, and to surround those under her care with influences which will tend to make the home a place of rest and contentment. These conditions are not dependent upon wealth, but are possible in the most simple home. The true homemaker will not sacrifice the welfare and comfort of the family to outward display. The housekeeper should understand the amount of income at her disposal and regulate her expenses accordingly.
There are certain essentials to be observed in the management of a home, no matter upon what scale it is established. Chief among these is a systematic arrangement of duties so as to secure the greatest amount of comfort with the least expenditure of time, labor and money.
Various Rooms and their Uses.
The average house consists of a sitting-room, diningroom, kitchen, pantry, bedrooms, bathroom (except in the country where, if possible, a room should be set apart for this purpose), closets and cellar. Each of these rooms has its special use and requires special care.
The SrrriNG-RooM.
Records on this page
Jellied Chicken