Dripping and other fats should be re-melted often, as
they keep better in a solid than in a broken form.
Eggs should be wiped as soon as brought in, and the shells
may then be used for clearing coffee.
Cooked food should not be shut up tightly when hot.
Clean and scald the bread and cake jars every other day,
and never let the crumbs and broken pieces accumulate in
the jars.
Remnants of food should never be put away on the large
table dishes, but on small ones kept for that purpose. They
should be utilized in some way as soon as possible. In pre-
paring a breakfast or lunch see what use you can make of the
" left-overs " before you decide on using new material.
Cooked vegetables will sour quickly in hot weather,
especially if seasoned with butter or milk. It is better to
cook in small quantities and have just enough, than to have
large portions left over.
Keep everything in a pantry absolutely clean ; the shelves
washed and wiped dry, the crumbs removed ; the molasses
jug outside, free from stickiness ; the lard and dripping pail
free from grease. And be sure that no rancid fat, or
wormy meal, or mould, or anything objectionable be allowed
to remain there. Do not cover the shelves with paper or any
other movable materials. A bare shelf is easier to keep clean.
Inspect the refrigerator daily, and clean the spout and
pan as well as the inside.
THE WASTE OF FOOD
The most obvious way in which food is wasted is in throw-
ing away " left-overs " but there are other ways seldom
thought of, but which are equally important and which de-
serve consideration.
Food is Wasted in Selection. We should select foods from
the standpoint of their purity, and nutritive value. Avoid
novel and costly foods with little nutritive value in propor-
THE CARE OF FOOD 71
tion to their cost. Do not buy foods out of season or which
are so indigestible that they are not assimilated in the pro-
cess of digestion. Consider carefully the amount of food
which is necessary and do not have large amounts which
cannot be kept from deteriorating.
Food is Wasted in its Preparation. This is done by dis-
carding much material which is nutritive if prepared rightly ;
by thick paring of fruits and vegetables ; by discarding
bones and fat of meat and skin and feet of poultry and the
water in which certain foods have been boiled ; by baking and
broiling foods which should be stewed ; by poor combinations
which check instead of inciting the appetite ; by inaccurate
measurements that produce uncertain results or failure ;
and by careless serving which makes the food unattractive
and unpalatable.
Food is wasted by experiments with novel recipes, incor-
rect in their proportions and methods ; by serving too many
courses, and by lack of variation in our daily menus.
Food is wasted by indulgence beyond our immediate re-
quirements ; or by eating at times when fatigue or anxiety
retard digestion ; or by eating food unsuited to the powers
of assimilation.
CHAPTER XIX
KITCHEN EaUIPMENT
The following list of equipment for school kitchens is only
a general suggestion, for each school has its own special re-
quirements, but it will serve as a guide for both the school
and the home. It is unwise to have the equipment on a
scale far beyond the means of the majority of the homes in
the school neighborhood.
GENERAL EaiTIPMENT
Page 40
Presented as published in 1915. 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
Dripping and other fats should be re-melted often, as they keep better in a solid than in a broken form.
Eggs should be wiped as soon as brought in, and the shells may then be used for clearing coffee.
Cooked food should not be shut up tightly when hot.
Clean and scald the bread and cake jars every other day, and never let the crumbs and broken pieces accumulate in the jars.
Remnants of food should never be put away on the large table dishes, but on small ones kept for that purpose. They should be utilized in some way as soon as possible. In preparing a breakfast or lunch see what use you can make of the " left-overs " before you decide on using new material.
Cooked vegetables will sour quickly in hot weather, especially if seasoned with butter or milk. It is better to cook in small quantities and have just enough, than to have large portions left over.
Keep everything in a pantry absolutely clean ; the shelves washed and wiped dry, the crumbs removed ; the molasses jug outside, free from stickiness ; the lard and dripping pail free from grease. And be sure that no rancid fat, or wormy meal, or mould, or anything objectionable be allowed to remain there. Do not cover the shelves with paper or any other movable materials. A bare shelf is easier to keep clean.
Inspect the refrigerator daily, and clean the spout and pan as well as the inside.
THE WASTE OF FOOD
The most obvious way in which food is wasted is in throwing away " left-overs " but there are other ways seldom thought of, but which are equally important and which deserve consideration.
Food is Wasted in Selection. We should select foods from the standpoint of their purity, and nutritive value. Avoid novel and costly foods with little nutritive value in propor-
THE CARE OF FOOD 71
tion to their cost. Do not buy foods out of season or which are so indigestible that they are not assimilated in the process of digestion. Consider carefully the amount of food which is necessary and do not have large amounts which cannot be kept from deteriorating.
Food is Wasted in its Preparation. This is done by discarding much material which is nutritive if prepared rightly ; by thick paring of fruits and vegetables ; by discarding bones and fat of meat and skin and feet of poultry and the water in which certain foods have been boiled ; by baking and broiling foods which should be stewed ; by poor combinations which check instead of inciting the appetite ; by inaccurate measurements that produce uncertain results or failure ; and by careless serving which makes the food unattractive and unpalatable.
Food is wasted by experiments with novel recipes, incorrect in their proportions and methods ; by serving too many courses, and by lack of variation in our daily menus.
Food is wasted by indulgence beyond our immediate requirements ; or by eating at times when fatigue or anxiety retard digestion ; or by eating food unsuited to the powers of assimilation.
CHAPTER XIX KITCHEN EaUIPMENT
The following list of equipment for school kitchens is only a general suggestion, for each school has its own special requirements, but it will serve as a guide for both the school and the home. It is unwise to have the equipment on a scale far beyond the means of the majority of the homes in the school neighborhood.
GENERAL EaiTIPMENT