Potatoes, Riced .,. 73 Potatoes, Souffle 74 Vegetables, Starchy 73 RICE Rice 75 Recipes Rice Boiled No. 1 75 Rice Boiled No. 2 75 Rice, Spanish 76 Hominy 76 Hominy With Tomatoes Au Gratin . . 77 Hominy Fritters 77 Hominy, How to Cook Dry .... 77 Italian Paste 76 Grits Blocks 77 VEGETABLES CONTAINING NITROGEN AND STARCH Recipes Baked Beans with Tomatoes .... 78 Stewed Lentils 78 INDEX TO THE LESSONS, Continued LESSON XIII- LESSON XIV— LESSON XV— LESSON XVI- LESSON xvn— lesson xvm— LESSON XIX— LESSON XX— APPENDIX- VEGETABLES, GREEN AND SUCCULENT 79 SALAD PLANTS 79 EDIBLE WEEDS . . 81 HERBS ... 82 How to Preserve ..*... 83 Mixed 83 Seasoning Powder ...... 83 CONDIMENTS . . . 84-85 FRUITS ... 86 Fruit Jelly ........ 87 Preserving Hints 86 MISCELLANEOUS RECIPES SIMPLIFIED Tartar Sauce 88 French Dressing 88 German Cream Salad Dressing ... 88 Salad Dressing 88 Recipes for Sauce (Standardized) . . 89 Drawn Butter Unsweetened .... 89 Egg Sauce 89 English Drawn Butter 89 Horse Radish Sauce 89 Cheese Sauce to Serve with Fish ... 89 Drawn Butter with Sugar .... 89 Cream Sauces 90 BEVERAGES . . 91-92-93 EQUIPMENT OF KITCHEN . 94 China Closet and Cupboards .... 94 Dish Washing 98 Gas Range 95 Kitchen Floor ....... 94 Lighting and Ventilation .... 95 Pantry 94 Refrigerator 95 Sink 94 System 96 Wheel Tray 94 Utensils for Kitchen 97 Utensils for Preparation of Food ... 97 Ordinary Vessels and Pans for Use on Range and Oven ....... 97 Don 'ts for Housekeepers . . . . . 100 United States Bulletins 99 Hints for the Housewife 101 Reference Tables . . . . . 102-103 Pronunciations and Definitions . . 104r-108 INTRODUCTORY MARKETING (Family Budget) System must be used in directing the marketing for the family. One essential to proper marketing is a family budget. The budget for food must be subdivided to establish just how much money can be expended for various provisions. In this respect the value of the knowl- edge of a balanced ration is apparent. Without such knowledge the dis- penser of the budget is like a ship without a rudder. The family in moderate circumstances with a smaller budget must figure more closely than those in affluence; the family in poor circum- stances can more easily and properly provide for the family needs by keeping a budget. In fact, the latter has greater need of a budget for expenses than the former. Certain days should be marked as days for purchase of certain pro- visions. This may be determined by local markets. The writer has not found the PARCELS POST altogether a satis- factory method of procuring produce — your local merchants who are, perchance, your neighbors, will feel a more intimate need for providing the quality commensurate with price than someone fifty or one hundred and fifty miles away, to whom you cannot return undesirable merchandise. There is no food problem so complex as scientific marketing, com- plex because so many elements enter into a day's dietary. BALANCED RATION Always bear one thing in mind, the necessity of a ration which will provide necessary combinations to appease hunger, to furnish warmth, energy and tissue building material as well as to please the palate and the eye.

AI-modernized reading of the original text

Potatoes, Riced .,. 73 Potatoes, Souffle 74 Vegetables, Starchy 73 RICE Rice 75 Recipes Rice Boiled No. 1 75 Rice Boiled No. 2 75 Rice, Spanish 76 Hominy 76 Hominy With Tomatoes Au Gratin . . 77 Hominy Fritters 77 Hominy, How to Cook Dry .... 77 Italian Paste 76 Grits Blocks 77 VEGETABLES CONTAINING NITROGEN AND STARCH Recipes Baked Beans with Tomatoes .... 78 Stewed Lentils 78 INDEX TO THE LESSONS, Continued LESSON XIII- LESSON XIV— LESSON XV— LESSON XVI- LESSON xvn— lesson xvm— LESSON XIX— LESSON XX— APPENDIX- VEGETABLES, GREEN AND SUCCULENT 79 SALAD PLANTS 79 EDIBLE WEEDS . . 81 HERBS ... 82 How to Preserve ..*... 83 Mixed 83 Seasoning Powder ...... 83 CONDIMENTS . . . 84-85 FRUITS ... 86 Fruit Jelly ........ 87 Preserving Hints 86 MISCELLANEOUS RECIPES SIMPLIFIED Tartar Sauce 88 French Dressing 88 German Cream Salad Dressing ... 88 Salad Dressing 88 Recipes for Sauce (Standardized) . . 89 Drawn Butter Unsweetened .... 89 Egg Sauce 89 English Drawn Butter 89 Horse Radish Sauce 89 Cheese Sauce to Serve with Fish ... 89 Drawn Butter with Sugar .... 89 Cream Sauces 90 BEVERAGES . . 91-92-93 EQUIPMENT OF KITCHEN . 94 China Closet and Cupboards .... 94 Dish Washing 98 Gas Range 95 Kitchen Floor ....... 94 Lighting and Ventilation .... 95 Pantry 94 Refrigerator 95 Sink 94 System 96 Wheel Tray 94 Utensils for Kitchen 97 Utensils for Preparation of Food ... 97 Ordinary Vessels and Pans for Use on Range and Oven ....... 97 Don 'ts for Housekeepers . . . . . 100 United States Bulletins 99 Hints for the Housewife 101 Reference Tables . . . . . 102-103 Pronunciations and Definitions . . 104r-108 INTRODUCTORY MARKETING (Family Budget) System must be used in directing the marketing for the family. One essential to proper marketing is a family budget. The budget for food must be subdivided to establish just how much money can be expended for various provisions. In this respect the value of the knowledge of a balanced ration is apparent. Without such knowledge the dispenser of the budget is like a ship without a rudder. The family in moderate circumstances with a smaller budget must figure more closely than those in affluence; the family in poor circumstances can more easily and properly provide for the family needs by keeping a budget. In fact, the latter has greater need of a budget for expenses than the former. Certain days should be marked as days for purchase of certain provisions. This may be determined by local markets. The writer has not found the PARCELS POST altogether a satisfactory method of procuring produce — your local merchants who are, perchance, your neighbors, will feel a more intimate need for providing the quality commensurate with price than someone fifty or one hundred and fifty miles away, to whom you cannot return undesirable merchandise. There is no food problem so complex as scientific marketing, complex because so many elements enter into a day's dietary. BALANCED RATION Always bear one thing in mind, the necessity of a ration which will provide necessary combinations to appease hunger, to furnish warmth, energy and tissue building material as well as to please the palate and the eye.

Twenty lessons in domestic science