Better Meals for Less Money Part 2

UTENSILS

A reasonable equipment of kitchen utensils and a convenient, systematic arrangement of them will save time and strength. Kitchen scales are almost indispensable, and a cooking thermometer eliminates guesswork, especially in boiling sugar and heating fat for frying. Pans, molds, and cutters of various shapes prevent monotony; suitable baking dishes and covered ca.s.serole dishes simplify both cooking and serving; and food cooked or served in individual dishes is often more attractive. When the cogs of the egg beater slip, do not discard it, but tighten the rivet; keep knives well sharpened. Cream jars, jugs, bottles, or any other containers for which a charge is made, should be promptly returned to be credited.

FUEL

Do not waste fuel; concentrate your cooking; when a hot oven is needed for roasting meat or baking bread, plan to cook at the same time other things which require a high temperature; potatoes can be cooked in the pan with the meat; other vegetables and fruits can be cooked in the oven; and if a coal fire is used, a variety of food can be cooked in a steamer on top of the range without extra fuel.

Have the ashes sifted and save the _cinders_, which yield a quick top heat.

Economize _gas_ by using the minimum amount necessary to keep food cooking at the desired temperature. When the boiling point is reached a small supply of gas will maintain the temperature.

_Fireless cookers_ save much fuel and unnecessary heat, and are especially useful for any food which requires long, slow cooking, or for those foods of strong odor which so often scent up the whole house.

FOOTNOTES:

[1] Water and mineral salts are also necessary for the proper maintenance of the body, but these are yielded chiefly in combination with the other foods.

[2] Protein can also furnish energy, but this is more easily and cheaply supplied by the fats and carbohydrates.

[3] See Table F, page 253.

[4] People of sedentary life require daily approximately sixteen calories for each pound of their weight. So if the normal weight of such persons is multiplied by sixteen, the result will be the approximate number of calories needed.

[5] A Calorie is the amount of heat required to raise one kilogram of water 1 Centigrade or one pound of water 4 Fahrenheit.

SPECIAL NOTICE

All ingredients in these recipes should be measured level, and the standard teaspoon, tablespoon, and half-pint measuring cup should be used.

Unless otherwise stated, one apple, onion, orange, etc., means one of medium size.

Sift flour before measuring, and fill cup lightly. Use pastry flour, unless otherwise directed, for thickening soups and sauces, and in all recipes where baking powder is used; use bread flour in all recipes where yeast is used.

The majority of these recipes are planned to serve four persons; those for chowders and other dishes which form the substantial part of the meal are sufficient for second helpings; those for cakes, m.u.f.fins, and other breads are large enough to be served more than once.

CHAPTER II

COMMON WAYS OF COOKING FOOD

_Baking_ is cooking in confined heat in the oven. Examples: bread, cake, meat. This method when applied to meat is commonly called roasting.

Before baking, see that the oven is clean and heated to the desired temperature.

_Boiling_ is cooking by immersion in water at 212 F. Examples: potatoes, cabbage, macaroni.

_Braising_ is a combination of stewing on the top of the range, and baking in the oven, with or without vegetables. Examples: tough meats, fowl, whole liver.

_Broiling or Grilling_ is cooking over or under direct heat, as over glowing coals or under a gas flame. Examples: steak, chops.

_Frica.s.seeing_ is commonly a combination of stewing and sauteing.

Examples: fowl, forequarter of lamb or veal.

_Frying_ is cooking by immersion in hot deep fat. Examples: doughnuts, croquettes.

_Pan-baking or Pan-broiling_ is cooking in a lightly greased or ungreased hot frying pan or griddle. Examples: steak, English m.u.f.fins, griddle cakes.

_Pot Roasting_ is cooking in an iron kettle or earthen pot in a small amount of water, after meat has been quickly browned in a small amount of fat in the frying pan or kettle. Cook slowly until very tender, with or without vegetables.

_Roasting_ is cooking before an open fire. This method is seldom used in small households, although the baking of meats is commonly called roasting.

_Sauteing_ is cooking in a small amount of fat in a shallow pan on top of range. Examples: sliced fish, meat, potatoes, eggs.

_Simmering_ is cooking in liquid at 185 F. The bubbles should always be below the surface. Examples: ham, corned beef, soups.

_Steaming._ _Dry Steaming_ is cooking by heat of steam, as in double boiler or tin, over or surrounded by boiling water. Examples: rice, brown bread. _Moist Steaming_ is cooking by direct contact with steam as in a steamer or colander, over boiling water, closely covered. Examples: fowl, puddings, dumplings.

_Stewing_ is cooking slowly in a small amount of water (about 160 F.) until food is very tender. Examples: beef, lamb, vegetables.

CHAPTER III

APPETIZERS AND RELISHES

1.--c.o.c.kTAIL SAUCE

1/4 cup tomato ketchup 1/2 teaspoon salt 1 tablespoon bottled horseradish 1 teaspoon Worcesters.h.i.+re sauce 2 tablespoons vinegar Dash of cayenne

Mix, and serve in four small gla.s.ses or lemon sh.e.l.ls, with six small clams or oysters in each. Shrimps, prawns, or lobster may be used instead of clams or oysters.

2.--ASHEVILLE CANAPeS

Peel and cut small tomatoes in quarter-inch slices; cut thin rounds of bread the same size as tomatoes; toast bread, spread with Mustard b.u.t.ter (see No. 459), or salad dressing, and cover with a slice of tomato; season lightly with salt and pepper, and cover with thin slices of cooked chicken livers. Garnish with parsley.

3.--CLUB CANAPeS