Beverages. — Drinks should mostly be taken! near the end of meals. Hot water before meals^l milk, lime-water, Vichy, weak tea (one-half ounce to the pint), kumiss, weak cocoa, pepton- ized cocoa and milk, buttennilk, acid wine (if there is acidity). Black coffee and lemon juice J on first rising. Mineral waters: Carbonic water.f Congress, Hathome, Ballston, Kissingen, ApolJ linaris, Poland, Highland Spring, The foods that must be avoided are: AND THEIR LOW COSTS 177 Rich soups and chowders, all fried foods, veal, pork, liver, kidney, hashes, stews, pickled and corned meats, preserved.and potted meats, turkey, goose, duck, sausage, salmon, salt mackerel, blue- fish, sturgeon, eels, shrimps, sardines, lobster, crabs, cabbage, cauliflower, cucumbers, string beans, parsnips, eggplant, turnips, carrots, squash, salsify, sweet potatoes, beets, pastry pies, made dishes, nuts, dates, jams, dried and candied fruits, candies, cheese, strong tea, ice water, malt liquors, sweet and effervescent wines^ spirituous liquors. CHAPTER XXXIV Skill in the Preparation of Food "Every girl ought to and the mastery of it s Skill in the preparation of food means better'! living at less cost. Economy in marketing does J not necessarily mean the buying of cheap foods, f but the wise selection of such foods as your means I will allow and those best suited to the particular I needs of your family. "Buy just enough and not ' too much," is a wise rule to remember. Save every bone, whether of beef, mutton, veal, or poultry, as well as the remaining gravies and sauces in the meat dishes, and add them to the stock-pot. The stock-pot should be considered a household necessity by every family, not alone J from an economical standpoint, but because it! furnishes a form of nourishment that cannot be J too highly appreciated. Meat costs the most of all foods. Every bid that is left over should be utilized for anothei meal, either by adding it to the richness of l TRUE FOOD VALUES 179 stock-pot, or by cutting it into cubes and warming up in a brown sauce, with which it will make an appetizing and sightly dish. A small meat-grinder, costing not over one dol- lar and a half, is a great money-saver, and some- thing that every economical housewife should possess. With it the tough ends of the rump or of round steak can be made into appetizing meat balls, Hamburg steak, and the like. The butt end of a ham may be chipped up in the same way, frizzled as you would dried beef, with milk for the sauce. With com bread and coffee this makes an excellent one-dish meal. If you think your steak is tough, instead of pounding it try treating it with a marinade. Pounding does not really make it more tender, it simply breaks the fibers. The marinade, being composed in part of vinegar, softens them. It is made of one spoonful of vinegar to two of good salad oil. Both sides of the steak should have this well rubbed in some hours before the meat is to be cooked. There will be no taste of the vine- gar, and the flavor of the steak will be improved. Rather tasteless cuts of meat may be treated in the same manner, adding to the vinegar and oil a sprinkle of paprika or other pepper. Meats to be boiled are often improved by having a tablespoon i8o TRUE FOOD VALUES of vinegar added to the water in which they are cooking. If there is any question whether the meat is fresh or not, it may be made perfectly sweet by l>eing left for some time in vinegar, which should be well rinsed off when the meat is prepared for cooking.

AI-modernized reading of the original text

Beverages. — Drinks should mostly be taken! near the end of meals. Hot water before meals^l milk, lime-water, Vichy, weak tea (one-half ounce to the pint), kumiss, weak cocoa, peptonized cocoa and milk, buttennilk, acid wine (if there is acidity). Black coffee and lemon juice J on first rising. Mineral waters: Carbonic water.f Congress, Hathome, Ballston, Kissingen, ApolJ linaris, Poland, Highland Spring, The foods that must be avoided are: Rich soups and chowders, all fried foods, veal, pork, liver, kidney, hashes, stews, pickled and corned meats, preserved.and potted meats, turkey, goose, duck, sausage, salmon, salt mackerel, bluefish, sturgeon, eels, shrimps, sardines, lobster, crabs, cabbage, cauliflower, cucumbers, string beans, parsnips, eggplant, turnips, carrots, squash, salsify, sweet potatoes, beets, pastry pies, made dishes, nuts, dates, jams, dried and candied fruits, candies, cheese, strong tea, ice water, malt liquors, sweet and effervescent wines^ spirituous liquors. CHAPTER XXXIV Skill in the Preparation of Food "Every girl ought to and the mastery of it should Skill in the preparation of food means better'! living at less cost. Economy in marketing does J not necessarily mean the buying of cheap foods, f but the wise selection of such foods as your means I will allow and those best suited to the particular I needs of your family. "Buy just enough and not ' too much," is a wise rule to remember. Save every bone, whether of beef, mutton, veal, or poultry, as well as the remaining gravies and sauces in the meat dishes, and add them to the stock-pot. The stock-pot should be considered a household necessity by every family, not alone J from an economical standpoint, but because it! furnishes a form of nourishment that cannot be J too highly appreciated. Meat costs the most of all foods. Every bid that is left over should be utilized for anothei meal, either by adding it to the richness of l stock-pot, or by cutting it into cubes and warming up in a brown sauce, with which it will make an appetizing and sightly dish. A small meat-grinder, costing not over one dollar and a half, is a great money-saver, and something that every economical housewife should possess. With it the tough ends of the rump or of round steak can be made into appetizing meat balls, Hamburg steak, and the like. The butt end of a ham may be chipped up in the same way, frizzled as you would dried beef, with milk for the sauce. With com bread and coffee this makes an excellent one-dish meal. If you think your steak is tough, instead of pounding it try treating it with a marinade. Pounding does not really make it more tender, it simply breaks the fibers. The marinade, being composed in part of vinegar, softens them. It is made of one spoonful of vinegar to two of good salad oil. Both sides of the steak should have this well rubbed in some hours before the meat is to be cooked. There will be no taste of the vinegar, and the flavor of the steak will be improved. Rather tasteless cuts of meat may be treated in the same manner, adding to the vinegar and oil a sprinkle of paprika or other pepper. Meats to be boiled are often improved by having a tablespoon of vinegar added to the water in which they are cooking. If there is any question whether the meat is fresh or not, it may be made perfectly sweet by l>eing left for some time in vinegar, which should be well rinsed off when the meat is prepared for cooking.

True food values and their low costs