home cooking info

MILK.

Sour milk is used to raise doughs and batters, by adding to one pint
solidly sour milk one teaspoonful soda. Mixtures which contain molasses
require more soda.

SPONGE CAKE.

Place upon the stove one cup milk and two tablespoonfuls butter. Beat
four eggs light with two cups sugar, stir in two cups flour, two
teaspoonfuls baking powder, then add hot milk and butter and flavoring.
Beat thoroughly and bake in a loaf in a moderate oven.

BOILED FISH.

Put a three-pound fish or three pounds of small fish into four quarts of
boiling water to which four teaspoonfuls of salt have been added; set it
at once into a cooker for one hour.

MEXICAN CANDY.

Two cups brown sugar, one cup granulated sugar, three-fourths
teaspoonful cream of tartar, one tablespoonful butter, one teaspoonful
vanilla, one-half pound pecans cut in coarse pieces. Boil to a soft
state, add butter and vanilla.

COFFEE.

Use one tablespoonful of coffee to a cup, and one for the pot. Moisten
with cold water and mix well with the white of egg. Make with boiling
water and boil five minutes. Then let it stand in a hot place ten
minutes. Do not simmer–merely keep hot.

THE ADVANTAGES OF THE FIRELESS COOKER.

One of the advantages of the fireless cooker has been mentioned–the
small amount of cooking over a fire, which means a great saving of fuel
and attention. The housekeeper may put the food into the cooker and
forget about it until meal time comes, busying herself in the meantime
with other things, or perhaps leaving home. She knows that the food is
not being ruined by burning, and that it will come to the table with its
full flavor unimpaired.

The pails used in a fireless cooker are easier to clean than pans which
have had the food burned into them, and the kitchen is never made a
degree warmer by use of the cooker, which is certainly agreeable during
the hot summer weather, and even onions may be cooked without the odor
pervading the house.

Nearly all foods may be cooked in the fireless cooker except those which
have to be crisp or brown, though roast meat may be browned either
before placing in the cooker or when the process of cooking is nearly
finished. Cereals, one of the most wholesome foods known, are greatly
improved by use of the fireless cooker. The long cooking makes them more
digestible and gives them a flavor which they lack when cooked only
fifteen or twenty minutes.

Any person having a fair idea of the general principles of cooking will
need very little instruction for the successful use of the fireless
cooker. The following recipes do not pretend to cover the wide variety
of food possible to fireless cookery, but only give an idea in the
preparation of a few simple dishes that might be used for most any meal.

FOOD FOR, AND SERVING THE SICK.

The utmost care should be taken in cooking food for the invalid, so that
all of the flavor and delicacy of each dish may be preserved. We take it
for granted that the food is the best that can be had, and that absolute
cleanliness is used in preparation. But, really, the important thing is
to make the tray as attractive and dainty as possible, or the food will
not be tempting, no matter how carefully prepared.

The tray should have a fresh, white cover each time it is carried to the
sick room, and thin china of a pretty pattern should be used. In the
summer time any garden flower, laid on the fresh napkin beside the
plate, lends a cheerful note of color to the tray. Always serve small
portions, as a large helping does not look appetizing to sick, tired
eyes, and be careful in serving liquids not to spill any on the tray
cloth or saucer.

It is those little things that sometimes disgust the invalid with what
is put before him. There is a tidy and an untidy way of serving most
dishes, too; for instance, in serving a poached egg, have it piping hot
and on the toast; not cold, part on the toast and part on the saucer,
with the yolk broken.

So each detail should be carried out, and you will find your care and
attention rewarded by the invalid’s interest in the tray, with its
tinkling china and savory dishes.

Invalids should have graham bread, and must not be permitted to eat
bread less than twenty-four hours old. Toast is a very good thing for
most sick people, and should be browned very slowly in order that it may
be dried through. It is then partially digested. It is best eaten dry.

Broths and soups are much used; oyster soup may be given, as well as
gruel made of oatmeal or barley. Soups made of vegetables must be
strained and served according to the doctor’s orders.

Scraped beef is very nutritious, and is served raw between slices of
bread and butter. Baked and broiled fish are nice, and generally
relished by sick people.

Soft boiled and scrambled eggs are quite safe to give, as a rule.

If potatoes are liked, have them baked. Other vegetables may be given,
but it is always best to consult the physician before serving things
about which one is doubtful. Food that will not be harmful in some cases
may be decidedly so in others. Generally, it is best to avoid fried and
warmed-over meats, and pork should not be served to the sick.

Avoid unripe or overripe fruit. In serving oranges, remove the tough
part and give only the juice. Baked and stewed apples are to be
recommended; sometimes baked custard, and rice or other puddings. If any
stewed berries are to be used, be sure to strain them.

Coffee is good to use moderately in malarial troubles, and tea, not very
strong, may be used sparingly when the heart is not affected. Milk, when
it agrees with the patient, may be given. Lemonade and lemon water ice
are very refreshing and will often be taken when other drinks do not
seem tempting.

EGGS

Eggs should be kept in cool places. If a recipe calls for just the white
of an egg, the yolk may be kept from hardening by putting in a cup of
cold water. Eggs may be cooked soft in two ways: Pour boiling water over
the egg and cover them from five to ten minutes. Second method: Put eggs
into cold water, and when water bubbles they are cooked.

RAGOUT OF BEEF.

Cut two pounds of the upper round of beef into inch squares, dredge them
with salt and pepper and roll them in flour. Put into a saucepan some
butter and some drippings, or a little suet, and let it fry out, using
enough only to cover the bottom of the saucepan; when the grease is hot,
turn in the pieces of meat and let them cook until well browned on all
sides; watch and turn them as soon as browned, then draw the meat to one
side of the pan and add a tablespoonful of flour; let the flour brown,
and add a cupful of stock or water, and stir it until it comes to a
boiling point; then add a teaspoonful of salt, one-half teaspoonful
pepper, one-half teaspoonful kitchen bouquet, one carrot cut into
blocks, and one teaspoonful onion; cover the saucepan, and let it
simmer, not boil, for an hour. Serve a border of rice around the ragout.

BEEF OMELET.

Three pounds chopped steak, three eggs, one and one-half cup rolled
crackers, lump of butter size of a walnut, salt and pepper to taste,
one-half cup milk. Mix thoroughly, make out in rolls, wrap in cloth, and
bake two hours.