Professional Documents
Culture Documents
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COKRIGIIT DEPOSIT.
ECONOMY
IN
KITCHEN
THE
.A
/%>=) v-
Fig. 1
Economy
in
Kitchen
the
BY
^^c,J
j; F.
BREAZEALE
West
07th Street
NEW YOEK CITY
1
<t
^k
Copyrighted 1918
J.
F,
BREAZEALB
JUN -7 (918
GLA497623
INTRODUCTION
DURING
I
the
last
decade
of
the
of Agriculture,
and
the
scientists
farmer.
of
it is
upon
the
to
she attempts to read a few cook books, she is likely
have
authors
the
that
end up with a vague suspicion
probably never kept house, and have never even tried
The works on domestic science fail
their own recipes.
reach her, as the \\Tnters upon such subjects usually
to
write to the
woman
ECONOMY
My
early life
THE KITCHEN
IN
the view-
for
it
is
she,
automobile,
who
is
women how
some
of these think
it
is
too
much
too,
and want
to can every-
ECONOMY
IN
They
tell
thing in sight.
THE KITCHEN
their neighbors about
it
and
the right
they go to canning too. This goes to show that
way
same
the
of economy is contagious in much
kind
as
and the
opinion we have worked together harmoniously,
the majority of
reader can take it that the term "I" in
cases is
preserve fruits,
salads,
dren eat
my
Such work is
same cleanliness
chemical analysis.
up
And
last
but not
least, I
can wash
generally.
the dishes and keep the kitchen clean
houses, a
boarding
in
sojourn
In my twelve years'
I could
that
was
me
against
complaint made
common
I tell this
only to show
ECONOMY
10
IN
THE KITCHEN
my
in
OLD-FASHIONED THRIFT
I am a great believer in
man who makes two blades
The
grow where only
old-fashioned thrift.
of grass
is
lessons in economy.
From
actual statistics
we know
that, in a
prosperous
less
ECONOMY
IN THE KITCHEN
11
than their hired help and this is one of the best states
in the Union. My experience in Virginia makes me
think that probably 90 per cent of the farmers there are
not making any more than a living off of their farms.
During the last year or two, owing to the abnormal price
of foodstuffs and such articles as cotton, many farmers
have made some money, but this does not represent average conditions, and is certainly not what can be expected
in the future.
I do not believe that the average American farmer, if such a person exists, is making more than
a living
off of his
farm.
is
is
He
ECONOMY
12
IN
THE KITCHEN
longest
when it is not.
Now, the first sign of progress
duty,
own
shortcomings,
so,
if
is
necessity
ECONOMY
IN THE KITCHEN
it
from, me,
it is
13
much
better
them poor.
I once
had a neighbor
in Virginia
who was
so poor
man.
wife
who
is
little
ECONOMY
14
IN
THE KITCHEN
is
extravagant.
left
The
thrifty
thrift
This
is
little detail.
employers.
As a
thrift.
Owing
ECONOMY
THE KITCHEN
IN
15
when
gest waste.
The housewife
who
them for
it.
It
makes
little
difference in the
Look
your expendi-
ridiculous.
all
tures.
ECONOMY
16
IN THE KITCHEN
man
is the man
saying applies
equally well to the housewife, for housekeeping is a
There is no need for anyone to want for the
business.
necessities in this life, as there is plenty here for us all.
who never
Be
thrifty
and
wastes anything,
and
avail yourself of
this
it.
SYSTEM
Closely allied with thrift
wife
it is
may
is
system.
"While a house-
ciples of
By
ECONOMY
IN THE KITCHEN
17
The housewife
System
is
and
it fits
into
an organization together,
secure coordination in
systematize
to
much
the same
way
it
and thus
as a jeweler
In this
fit together the running gear of a watch.
they eliminate useless work and wasted energy. A
would
way
business
may
influences,
within
itself
is
way
as
ECONOMY
18
The fundamental
same, whether
it
IN THE KITCHEN
becomes an individual problem.
it is
is
is
tage.
not using her time or energy to the best advanThe ability to plan ahead, to do two things at one
time, to
make one
"swing"
into
the
kitchen
work and
will
eliminate
After
all,
First
plish.
you go
along.
doing as
ECONOMY
Third
IN
THE KITCHEN
19
need.
These elements
may seem
little
abstract to some
may
All
know some
is
is
In
of
working,
growing a yeast
using up the sugar
is
of the flour,
is
ECONOMY
20
IN
THE KITCHEN
along.
work
with, but
all
it is
a chem-
kinds of cooking,
chemist will never allow unnecessary things to accumulate in his laboratory, and the housewife should imitate
him
in this particular.
kitchen that does not belong there. Unless the housewife is continually on the alert, unnecessary things seem
to have a tendency to accumulate in the kitchen
under her
feet.
One
and
ECONOMY
IN
THE KITCHEN
21
barn.
This
is
of the housewife.
clean.
how much
but the
little details
it is
In the same
way
is
in
knew.
a cook book,
'
way
of doing things,
and
them
it
is
as a
ECONOMY
22
IN
THE KITCHEN
Study your housekeeping as you would any other subI do not mean that it is necessary for you to study
how to kindle a fire or such details as are often put
down in works on domestic science, as these are the A,
B, C's that 3'ou should already know, but think more
of the principles involved and work upon that basis.
It
ject.
to think
what
ECONOMY
IN THE KITCHEN
23
woman
The recipes
they should be used as a working basis and the individuality of the cook allowed to assert
itself.
The com-
aim
we want
in a kitchen.
is
kitchen
You
is
it.
What we want
in the
will not
have to
sacrifice
Ask yourself
if
ECONOMY
24
IN
THE KITCHEN
THE KITCHEN
Usually the least desirable room in the house
aside for the kitchen.
The
is set
home may
parlor or living room
architect of the
much
life of
the housewife
is
spent in the
truthfully said,
"A
cook."
The
large,
with
its
and herbs hung from its walls, with its long rows of
copper and pewter saucepans and pots that
required tremendous effort to keep clean; with its wide
fireplace full of sooty hooks and cranes that hung from
some mysterious place above, is a thing of the past.
There was another kitchen of the olden times, combrass,
mon throughout
the South, a
little
ECONOMY
IN
THE KITCHEN
25
slave babies
'
'
'
'
considered as valuable as
At
all
or a part of their
of the
it is
today.
modern
the development
kitchen.
and
attractive.
It
washed.
The
w^riters
may
By
arranging a large kitchen so that the concommon use are placed as near together
as possible, the housewife can economize steps and still
have the freedom of the rest of the room. There is a
tilation.
veniences in most
ECONOMY
26
feeling of luxury
roomy
winter.
IN
THE KITCHEN
is
when nearly
all
of this space
is
needed.
city.
who
All
I
original working plan and make a perfect job of it.
found this so and therefore the reader will have to pardon me if I theorize in some respects in order to make
the working plan coincide with what really happened.
ECONOMY
IN
THE KITCHEN
my
27
remodeled
was a fair
representative of the ordinary farm kitchen, in which
little thought had been given to convenience.
The stove
was in the center, and the other pieces of furniture scattered about the room, which involved miles of steps
it
The floor which, preferabl}^, should have been of hardwood, was covered with linoleum, which is without doubt
the best floor covering for the kitchen, the only objection
being that it seems cold to stand on. This was obviated
by placing a few washable rag rugs where there was
much standing
to be done.
may
be painted in darker
colors.
and therefore
accumulates against
the ceiling.
If the
up
is
a pocket
When
ECONOMY
28
IN
THE KITCHEN
gets over ten degrees hotter than the lower part of the
room.
down
By
light
the
for
dishwashing.
is
is
water, a sink
is
ECONOMY
enameled
more
IN
THE KITCHEN
29
desirable.
Fig. 2
ECONOMY
30
my
IN
THE KITCHEN
come
On
This simple
2.
little fixture
made
kitchen.
very
little
it
expense.
The lower
board is fitted with grooves to carry off the water, which
drains from the dishes. On either side is a narrow strip
and across the bottom are nailed other strips, one inch
wide and one inch apart. The plates, saucers and other
flat dishes may be taken from the hot rinse water and
placed between the cross strips of the board in an almost
upright position. The hot dishes will drain readily and
dry in a few minutes. This will eliminate the tiresome
This is another item
process of "drying the dishes."
that I learned in the chemical laboratory you will never
A shallow
see a chemist using a cloth to dry his dishes.
wire basket, designed to hold knives, forks and spoons,
was purchased for 10 cents and nailed to the wall above
the drain board and out of the way of the other dishes.
What the plow is to the farmer, the cook stove is
etc.,
are
hung
to drain.
to the housewife.
the
range.
that
first
it is
ECONOMY
THE KITCHEN
IN
31
Some
of fuel.
of the large
less
Other con-
Tliere
is
a feeling of com-
My
made
range
is
it
Care
pipe
of a range.
range
fitted to
is
five
size of the
less.
Many
tank, which
is
usually a collector of
was inclosed in a
little
is always hard
cupboard, a small
ECONOMY
38
of the year.
IN
THE KITCHEN
is
used to
sit
tightly
use
it.
everything out of sight and out of the dust. The builtin cupboard in my kitchen is 24 by 96 inches and has
upper and lower compartments, each equipped with a
ECONOMY
THE KITCHEN
IN
33
If sliding
found
of cooking
is
beginning.
and steam
The
it.
little
expense.
all
the
The
The
utility closet at
34
ECONOMY
IN
THE KITCHEN
D/r~V//^G /CPOO/'X'
Fig. 8
ECONOMY
IN
THE KITCHEN
35
filled
ice
the refrigerator
room
china.
the
possibilities
kitchen can
be
city.
A SMALL KITCHEN
To many housewives a kitchen 16 by 20 feet seems
For a bungalow or a house for a
family of two or three, a smaller kitchen might be more
convenient. The floor plan of a convenient small kitchen
Here again the idea of keeping
is shown in Fig. 3.
the range, the cabinet and sink as near together as posentirely too large.
pantry.
allow
it
The work
to be let
down
out of the
is
being in the
on hinges to
in use.
The
and shelves
ECONOMY
36
IN
THE KITCHEN
EQUIPPING A KITCHEN
The
Many
saving devices.
is
number
The
best
knife,
recent
was
way
is
Panama
built
of this
Pacific
peeler.
At
the
little
saucepans
cleaning
may
many such
made at home
vegetables
be
Aluminum
is
ECONOMY
IN
THE KITCHEN
37
ECONOMY
38
IN
THE KITCHEN
CANNING VEGETABLES
Probably no one item in kitchen management means
to the housewife, not only with respect to economy, but to health and general good living, as the canning of vegetables. A healthful diet must include
so
much
vegetables.
and
it is
is
not over
this question.
ECONOMY
IN
THE KITCHEN
39
kitchen.
tables
in our latitude
and
served cooked
is canned at our
becoming easier as time goes
on, and we develop more system.
We do not lose one jar
out of a hundred, and every housewife can do equally
house.
It is so
is
easy and
is
derful
ground
be produced upon a
properly managed.
little
space of
of plenty.
ECONOMY
40
THE KITCHEN
IN
all
A man
of vegetables.
Of course
"wdth
some vegetables
could
My
my
still
diet
when
I tried string
beans and okra I made a failure. A majority of housewives have had this same experience. One day in my
laboratory I noticed a scientist sterilizing some material
that he intended to use for cultures to grow bacteria in.
I noticed that he stopped up the little tubes containing
the material with cotton and heated them up to the temperature of boiling water for thirty minutes on one day,
ECONOMY
IN
THE KITCHEN
41
wrote up
my
STERILIZATION
The great
is
known
the water
secret of
canning or preserving
as complete sterilization.
we
The
air
lies in
we
what
breathe,
from canned
The exclusion of
air
articles,
be so important,
is
ECONOMY
42
IN
THE KITCHEN
least.
with some vegetable which ordinarily spoils very rapidly for instance, string beans
is filled
while the germs from the outside air can not pass
through, but are caught and held in its meshes. This
shows that the germs and their spores or seeds are the
only causes of spoilage that we have to deal with in
canning.
habits.
it
is
due primarily
to bacteria.
The spoiling
of vege-
ECONOMY
Bacteria are also
yeasts.
They thrive
IN THE KITCHEN
much more
43
and
in
meats
This
is
unless the vegetable is first thoroughly sterilized. Bacteria are so small that they can only be seen with a
microscope, and they reproduce themselves with amazing
rapidity.
conditions,
medium
upon cooling
will germinate,
Therefore
it is
ECONOMY
44
The process
employed in
THE KITCHEN
IN
sometimes
much
as
as five hours.
of boiling
scientific
The
all
day
kills all
kill
As soon
Among
and
ning.
mind
any
she
fruit or
vegetable.
Even
float
The
after sterilization
yet done.
Therefore
it
is
necessary,
why
and study
means.
light
it
what it
throw much
When
it
will
before.
ECONOMY
IN
THE KITCHEN
45
She will know why it is that she has been able to keep
tomatoes and has failed with lima beans or sweet corn.
Tomatoes contain only a few molds, while sweet corn has
resistant bacteria.
PRESERVING POWDERS
am
often asked about the so-called preserving powThere are a great many such powders on the
market and they usually do what is claimed for them,
that is, they prevent the decay of the fruit or vegetable.
Recipes for such powders are sold by agents and peddlers
throughout the country. In the directions for use the
housewife is told to fill the jar with the fruit or vegetable
to be canned, to cover with water and to add a teaspoonThey usually consist of benzoate of
ful of the powder.
I
ders.
some preservative of
While I am not afraid to use them myself,
I certainly would not feed to my children vegetables
They encourage carethat had been preserved in them.
less and uncleanly work, and it is a "lazy man's" way
The proper way to
of doing things and it does not pay.
can vegetables is by heat, and this can be done so easily
that I never recommend preserving powders.
Before the National Pure Food and Drugs Act went
into effect in 1906, it was a common practice for commercial canners to use some kind of preservative, espeNow, however,
cially for ketchups, pickles, relishes, etc.
upon the label
print
it
so
anything
they
must
if they uss
It
can
be said that
protected.
is
thus
housewife
the
and
I
preservatives.
now
using
canners
are
first
class
few
that nature.
ECONOMY
46
THE KITCHEN
IN
advise
tive.
A GOOD JAR
The
At
Fig. 4
tin,
first
requisite for
Ordinary
screw-top jar.
dozen.
As
it
is
is
Fig.
now
Improved
serew-top jar.
retailing at 90 cents a
price
ECONOMY
housewife
"canned
who
IN
THE KITCHEN
47
stutf."
many
of
distinct points
Fig. 6
is
top.
Mason
ECONOMY
48
IN
THE KITCHEN
all
Upon
down
is
them.
The most
ence with
is
shown
top which
the one
in Fig. 8.
had any
experi-
wire spring.
obtaining them.
ECONOMY
IN
THE KITCHEN
49
usually
is
first
The most
I
prefer
process.
every jar, take off the top and run your finger around
the under edge; if it has the smallest crack or broken
In canning you might as well leave off
place, reject it.
the top entirely as to have an opening in it even as small
as a pin point.
all
sterilizer
this can
and
ECONOMY
50
IN
THE KITCHEN
vat.
and a
is
Fig. 7- -A tin
wash
is
cut to
fit
wood tacked
purpose.
answer the
a deep
ECONOMY
IN
THE KITCHEN
51
last
These can be
bought at prices ranging from $6 to $20. If tin cans
are to be used, or if much canning is to be done for
market, one of these small outfits is essential, but I have
never felt the need of them in canning for home use.
The old clothes boiler that has gotten a little rusty, with
a chicken wire false bottom, is good enough for me.
However, if any housewife is interested in buying one
of these outfits, she can obtain the names and addresses
of the principal manufacturers by addressing the Depart-
ment
of Agriculture, Washington, D. C.
it is
them
damp
to wither, but
cold,
ECONOMY
52
IN
THE KITCHEN
especially
add
can
wife
to
them at
same for
will.
all
The principles of
and vege-
meats, fruits
jars.
ENGLISH PEAS
When
are easily kept and never lose the delicate flavor they
possess
when
in the jars
each quart
fresh.
and add
is sufficient.
Fill
up
teaspoonful to
put the rubber rings on the necks of the jars, and place
the glass tops on loosely, as is shown in Fig. 8. Be careful not to press dovvTi the springs at the side of the jars.
Place the wire false bottom in the boiler and put in as
many jars as it will conveniently hold. Pour in about
and
ECONOMY
THE KITCHEN
IN
53
them
the jars from the boiler be careful not to expose
temperain
change
sudden
the
as
air,
cold
to a draft of
Fig. 8
ture
is likely
to crack them.
It is best to
stand them on
and cover them over with one until they are cool.
On the second day raise the springs at the side of the
one
jars, place them in the boiler, and boil again for
hour, clamp on the tops and remove from the boiler.
a cloth
now keep
indefinitely,
between those
and I
After the
article.
fresh
the
and
this
way
canned in
for a
aside
set
be
may
jars
complete
the
is
sterilization
defy anyone
ECONOMY
54
IN
THE KITCHEN
Fig. 9
Position
if
of spring after
Fig. 10
Manner
of testing.
sterilizing.
come
the top
off.
is filled
ECONOMY
IN
THE KITCHEN
55
be set away.
a quart jar.
the system of fractional steriluse
As
and I always
ization, or boiling upon two successive days,
do all
advocate it. However, some housewives prefer to
In this case put the
of their sterilization at one time.
and boil for
described,
been
has
as
boiler,
jars into the
Take off the top of the
three-quarters.
shell out
enough
to
fill
a general rule
twx)
hours and
the
and press down the springs which clamp on
jars
the
into
air
outside
any
let
Don't
tops of the jars.
and the sterilization vnll now be complete.
boiler,
the water
In counting the time of boiling, begin when
the jars
of
out
boils
water
the
of
some
If
l)oil.
begins to
Never
during the process it will make no difference.
space
The
water.
with
up
it
fill
to
open a jar in order
inside the jar
is
almost a
vacuum and
it is
saturated
a safe rule
is
upon how
the housewife
rapidly the heat penetrates the jar, and
56
ECONOMY
IN
THE KITCHEN
should always bear this in mind when canning the different vegetables. If a quart jar is filled with cold water
and set in a vat of boiling water, its temperature will
run up very rapidly, and in about twenty minutes the
water inside the jar wall be about as hot as the water
in the vat.
However,
if
the jar
is
filled
it
with a thick
will take over
two hours for the center of the jar to reach the temperature of boiling water.
In canning peas, beans and vegetables of this kind, there is always plenty of water
around the vegetable, and this can move inward freely
and carry the heat with it. But with such vegetables as
corn, which is apt to form a rather thick, pasty mass,
there are no currents of water to carry the heat inward,
therefore the heat will penetrate the jar very slowly.
As it is absolutely necessary with most vegetables to
have the center of the jar reach the temperature of boiling water and be held at that temperature for some time,
the rapidity of heat penetration must be always kept in
mind. If your vegetables are thick and pasty when
packed in the jar, increase the time of boiling.
STRING BEANS
Select young and tender beans, string them and
break into short lengths. Put them into a saucepan of
water, bring to a boil and boil for a few minutes.
This
will "blanche" them, that is, it will remove the strong
tasting,
ECONOMY
IN
THE KITCHEN
57
down
CORN
Contrary to the general opinion, corn
is
easily canned.
sugar, on
tlie
basis of their
Therefore, in order to retain the original sweetness, it is best to can the corn very soon after it has been
ear.
pulled
within
an hour
if
possible.
The same
fact is
its
compounds
the
why
explains
flavor
This loss in sugar and
flavor.
com that is eaten in hotels and restaurants usually seems
ECONOMY
58
THE KITCHEN
IN
from the
stalk
begun
to harden, as this
sugar content.
a
stiif
and
brush.
fill
is
off
off
Add
taste,
cient,
and
Com
fill
up
salt to
is
suffi-
the sterilization, so
Corn is often subject to the attacks of anarobic bacand some years these will be worse than others.
These bacteria do not require air in which to work and
do not generate any gas, but form a sour smelling mass.
Their spores are sometimes very hard to kill, and in
my early experience with canning corn I had some difficulty with them, until I found out what the trouble was.
At that time I was only heating the jars for one hour at
teria,
ECONOMY
THE KITCHEN
IN
59
difficulty.
If ever
difficulty
with corn,
usual way.
LIMA BEANS
"While lima beans are verj' easily kept, they should
be very carefully handled, as they are one of the most
delicately flavored vegetables we have, and one that loses
its
and
shelled.
BEETS
keep in the cellar over winter, it is
much better to can them while they are young and
tender, as the mature beets are apt to be stringy and
While beets
will
lacking in flavor.
Wash
the
young
ECONOMY
60
IN
THE KITCHEN
ASPARAGUS
Cut the asparagus the length of the jar and pack as
in the jar as it will hold.
Cover with water, add
a teaspoonful of salt to each jar, and sterilize as you
would English peas upon two successive days. If you
many
are anxious to
open
By
up
make
much
as possible,
after
it
is soft,
several
will
fill
jar.
OKRA
The traveler through the South is usually impressed
with the amount of okra grown. The negroes always
have their sweet potatoes, their collards and a few rows
"okry." The young pods are used for soups and
The people of the North usually have to cultivate a taste for it, but in the South it is considered a
of
stews.
delicious vegetable.
Wash
the
would English
peas.
and
pack
sterilize as
you
ECONOMY
THE KITCHEN
IN
61
EGGPLANT
Pare the eggplant, cut in thin slices, and drop in
boiling water for fifteen or twenty minutes.
Drain off
the water and pack the slices in the jars. Cover with
water and sterilize as directed under English peas. The
slices of egg plant are pliable and may be taken from the
jar without being broken, and either fried in bread
crumbs or made into pudding and baked.
KOHL-RABI
This vegetable
is
very
much
it
It is
like a
Gather
it
cauliflower.
BELL PEPPERS
Gather the peppers, either green or ripe, cut around
the stem end and remove the seeds, put in boiling water
or steam for a few minutes, or until they are soft and
Pack carefully into jars, but do not add any
pliable.
If
ECONOMY
62
THE KITCHEN
IN
taken out in the winter and stuffed with corn, rice and
tomatoes, macaroni and cheese, etc.
Bake these to a
light brown and serve with tomato sauce.
Pimentoes
may
also be
canned in
COW
this
way
for salad.
PEAS
lent vegetable.
quart and
jars,
sterilize as
CAULIFLOWER
This vegetable usually keeps very well, but if the
supply for the winter begins to spoil, it may be necessary to can it during the summer. Prepare it as you
would for the table, pack into jars and sterilize as you
would English peas.
apt to get a
little
all
ECONOMY
IN
THE KITCHEN
63
you would for the table, pack into jars, cover with
water, and sterilize for one and a half hours for one dayas
Few
only.
much cooked
tender
to a salad.
SUCCOTASH
Mix green corn and tender lima beans
in about equal
and
sterilize in the
same way
as
you would
corn.
is
nearly
I
all
months
at least.
time
many
of decay, to do
jars that
had been
my
canning.
By
ECONOMY
64
IN
THE KITCHEN
you would if preparing for pies, pack into the jars while
still hot and sterilize as you would com.
When making pies, first prepare the crust, put in the
tins and bake a light browai.
Empty a jar of pumpkin
into a mixing bowl, beat it up with the j^olks of eggs and
milk and butter, turn it into the crust and bake until set.
Now add the meringue and again bake a light brown.
Another attractive way of using the canned pumpkin
is to prepare it as for pies and turn into a shallow buttered baking dish, without crust. Bake until set and add
the meringue as usual. Serve with cream and grape
jelly.
TOMATOES
Tomatoes are very easily canned, and almost every
housewife has canned them with more or less success.
This is because the acid of the tomato prevents the
growth of the troublesome bacteria.
The spoilage
is
due
many
it.
of canning tomatoes
is to dip them
remove the skins,
cut them up, and put them into an open preserving kettle, and add salt at the rate of a teaspoonful for each
quart.
Bring to a boil, stirring frequently to prevent
scorching, and boil for about thirty minutes, or until the
ECONOMY
IN
THE KITCHEN
65
fill
let
them stand
cold.
and
is
than otherwise. By inverting the jars the hot tomatoes are brought in contact with
the tops and this destroys any germs that may have been
Never put anything, such as a spoon or a
left there.
fork, inside the jars during the canning, unless you first
the seal
dip
off
it
and
let in
more
air
in boiling water.
ECONOMY
66
THE KITCHEN
IN
jar,
remove the
skins,
until full.
Add
in the
wash
boiler.
Have
the water
SOUPS
my custom for a good many years to can
two hundred quarts of vegetables and mixTomatoes, of course, form
tures of vegetables for soups.
the basis of most of these mixtures. In the winter these
soups are a palatable and nutritious addition to our bill
of fare.
The vegetables are prepared, mixed in the
desired proportions, seasoned with salt and pepper and
canned in the regular way. Although corn occurs in
It
has been
from one
many
to
in sterilizing
sterilize as
it,
therefore
it
One can be
perfectly safe
ECONOMY
IN
THE KITCHEN
67
and cow peas mixed half and half, or tomatoes, corn and
mixed in equal proportions. Sweet peppers may
be added to either of these if desired. A mixture of all
okra,
vegetables that usually occur in vegetable soup, tomatoes, corn, carrots, onions, beans, okra, etc.,
may
also be
this
POSSIBILITIES
The
possibilities of
OF HOME CANNING
home canning
ECONOMY
68
them.
One
them.
off
sterilization of
take up
THE KITCHEN
IN
two hours
my spring onions
sufficient to
is
while
still
keep
tender, peel
then pack the jars full, cover w^ith water and sterilize for
one hour on one day. In the winter they can be taken
out, heated and served with a cream dressing, scalloped
or dipped in bread crumbs and fried whole.
Turnips may be canned when they are plentiful, also
and
sterilize it
paring
is all
Buy
get the benefit of both quality and price can your summer supply at one time, and your vegetables w^ill be
;
it
takes almost as
much
heat
ECONOMY
IN
THE KITCHEN
it
69
'
'
'
'
'
'
'
'
J^
'
lA^
There
is
could dispose of
During the
all I
and
last
70
you
ECONOMY
IN
THE KITCHEN
and work up
Some
house-
specialty.
You
will not
'
'
'
ECONOMY
ing the sterilization.
when she
customers know
ing
is
IN
It is
so
THE KITCHEN
no wonder that she
careful
of
71
is
succeed-
Her
details.
little
much
care
and
lose
very
little
retain
of their flavor.
when
and fresh
In
Fahrenheit.
known
as vitamines.
ECONOMY
72
IN THE KITCHEN
many
exist,
fruits
sometimes in exceedingly-
and
vegetables, as well as
other foodstuffs.
body in health.
canning
has
vitamines.
tendency
decided
Therefore,
when
in commercial
destroy
to
vegetables
these
properly
are
more
nutritious.
damp
cellar
if
As
is
almost
Have plenty
of shelf
HOW TO OPEN A
JAR
press against
it
firmly.
on the top.
let in
In case
enough
it
does
ECONOMY
not, place the jar in a
IN
THE KITCHEN
73
The jar
open easily.
With the screw top jars run the knife blade under
the rubber and loosen it from the jar, or stand the jar
upside down in a saucepan of hot water for a few minIt is
It can usually then be easily unscrewed.
utes.
in
rubber
the
piece
of
pull
out
a
to
necessary
sometimes
will then
air.
CAUTIONS
had any experience in
would advise her to go slow during the early
part of the season, and can only a few things at a time
and see if they keep. Allow plenty of time during the
boiling for the interior of the jar to become thoroughly
hot, and above all use common sense.
I recently had a letter from a discouraged housewife,
saying that she had just canned a great many vegetables
according to my directions and had lost every jar. Fortunately at the end of her complaint she told me that she
had made an improvement upon my directions she had
left off the tops of her jars until they had gotten cold
and then she had sealed them up. This prevented the
tops from breaking, she said. Now, this woman was
doing exactly what I had told her not to do, and her
If the housewife has never
canning,
letter is
received.
thinking of the
'
'
reasons why.
'
'
She
ECONOMY
74
IN
THE KITCHEN
and then allowed a fresh crop of bacand begin work. She will probably use
preserving powders next time and say that she knows
from experience that it is impossible to keep vegetables
tables thoroughly
teria to get in
CANNING FRUITS
While not
and
Owing
fruit
to the
ECONOMY
IN
THE KITCHEN
75
more
than that of her sister in the city, for their diet is
supply
in
her
apt to be restricted. Nature is so generous
abundance of
of wild fruits and there is usually such an
quantities
the cultivated varieties upon the farm that
has
family
of them go to waste annually, yet the average
They
very little in the way of fruit during the winter.
no need for
are so easily canned that there is certainly
Every housewife has canned
this condition of affairs.
some fruits successfully, yet few realize the economy of
season
storing up and canning in time of plenty for the
when everything
of this kind
is
scarce.
some
that which
most economical way of disposing of or saving
wall
would otherwise go to waste. The canning of fruits
more
but
luxuries,
of
preparation
as
a
not
considered,
be
the destruction
is the same in every case
molds or bacteria.
accomplished
of yeasts,
ECONOMY
76
Most
THE KITCHEN
IN
is
not
it
as with
it.
Sugar, too,
is
usually higher in
of the year.
and preserving
eases sterilization
tirely
to
upon
do the
is
is
necessary, in canning
sterilization.
If
it,
we
rely en-
upon sugar
This
is
is
more or
less
it
in.
a per-
ECONOMY
IN
THE KITCHEN
77
APPLES
in
is
allowed to go to waste
housewife.
under
remove
and drop into a
pan of cold water, to which a little salt has been added
about one-half teacupful to the gallon. The salt will
prevent them from darkening and will keep them white
and fresh looking in the jar. Pack the slices into the
ripe, peel,
ECONOMY
78
IN
THE KITCHEN
into a
remove
pan
and drop
In a few minutes
ECONOMY
IN
THE KITCHEN
79
PEACHES
There are more peaches canned commercially than
fruit, and while freestone varieties are used
almost exclusively in commercial packing, some of the
clings are equally as good for home use.
There is no
finer peach for canning or preserving than the White
Heath. The fruit should not be allowed to get too ripe,
but should be picked when just beginning to turn soft.
With the freestone varieties, peel, cut into halves and
remove the seed. Pack the halves into the jars, cover
with water, place in the boiler and sterilize for forty-five
minutes. With the cling varieties, prepare by first rubbing the fruit off with a damp cloth, then run a paring
knife around it and wring one-half from the seed. This
is an accomplishment that requires a little practice to
become proficient in. Cut out the seed from the other
half, peel, pack into jars, cover with water and sterilize
any other
as before
directed.
jar.
CHERRIES
Either seed the fruit or not, according to preference.
Pick over the fruit, wash, pack into the jars, cover with
water and sterilize for thirty minutes.
APRICOTS
Allow the fruit
tinctive flavor
is
to get thoroughly ripe, as its disdeveloped largely during the latter part
ECONOMY
80
THE KITCHEN
IN
It
usually unnecessary to
is
BERRIES
Blackberries,
blueberries,
dewberries,
gooseberries,
canned in much
huckleberries and strawberries are
the same way. Pick over the fruit, hull or stem it, wash
in a colander, pack into jars, cover with water and
all
minutes.
it.
Peel and remove the core, cut into quarters and drop
into a pan of cold water, to which a little salt has been
added.
forty-five minutes.
may
Kettle
Method
kettle
way
is
apt to
make
ECONOMY
IN
THE KITCHEN
81
Amount
of Sugar to
Apples
1/4
pound
Grapes
Huckleberries
Peaches
Pears
Apricots
1/2
Blackberries .... 34
Blueberries
Ys
14
Cherries
Crabapples .... i/>
Currants
Dewberries
Gooseberries
of Fruit
Ys
.y^
pound
I/4
Vt
Plums
1/0
I/2
Quinces
i/4
Raspberries
Strawberries .... 1/2
%
^
%
BERRIES
Wash and
prepare the
fruit,
kettle,
in hot water.
Do
this carefully to
jars.
ECONOMY
82
IN
THE KITCHEN
SOFT
Put
Add
with a
Put
little
in jars
water.
and
seal as directed.
IN JARS
GRAPE JUICE
Many of the grapes that go to waste upon the farm
every year should be used in making grape juice. This
can be prepared with very little trouble and may be
canned either with or without sugar.
ECONOMY
IN
THE KITCHEN
83
grape
juice.
The
as long as
the sugar
is
in the juice.
When
all
this
But
the housewife seldom has a thermometer that will register this high and must depend upon the temperature of
boiling water.
ECONOMY
84
and
IN
THE KITCHEN
Crush the grapes and pour
up
Hang
the sack and allow most of the juice to drain out, then
juice into
upon
loosely,
bring to a boil
and boil for fifteen minutes, clamp or screw down the
false bottom,
This
but
it is
the most
sediment will
when
opening
the jars
while,
so
jars
after
a
in
the
form
sediment
carefully
leave
the
juice
and
pour
off
the
for use
practical
is
may
the vessel.
The
juice
may now
be poured
off
through a
before directed.
ECONOMY
THE KITCHEN
IN
85
Blackberries, cherries,
unfermented juice.
plums and currant juice may also be canned in this way.
Unfermented fruit juice when opened may be used for
making jelly.
excellent
QUINCE PRESERVES
There is no preserve that is finer than the quince, if
You will find that your time
it is prepared with care.
you try to make quince preif
wasted
largely
has been
Unless perfect fruit can be
fruit.
inferior
serves from
obtained
it is
best to use
it
only for
jelly.
The imperfect
damp
and
and
As you
all
good
Drop
little
cold water,
to
into
all
Place
this juice.
fruit
ECONOMY
86
IN
THE KITCHEN
Carefully return the quinces
CHERRY PRESERVES
The
known
made from
the sweet
as sweethearts.
When
use three-quarters of a
pound
being preserved,
pound
of fruit.
PEACH PRESERVES
Cut the peaches in halves, remove the seed, peel them
and place in a preserving kettle in layers, sprinkling each
layer with sugar, allowing three-quarters of a pound of
ECONOMY
IN
THE KITCHEN
87
jar.
peel
If the peaches are to be preserved whole,
and
PRESERVED TOMATOES
If the housewife
few vines of
addition.
off
ECONOMY
88
teaspoonful
pounds
of
IN
it
these
THE KITCHEN
Add
shavings
ginger
for
one level
each
two
of tomatoes.
pieces.
When
cool return
them
to
hot,
adding a
sealing.
TOMATO MINCEMEAT
up a quantity of green tomatoes and sprinkle
Put into a bag and hang up to drip all
well with salt.
night.
The salt which is left on the tomatoes will not
need to be washed off. In the morning take equal
weights of sugar and tomatoes and cook until the tomaTo seven pounds of the mixtoes are thoroughly done.
ture of tomatoes and sugar add three pounds of seedless
Cook
raisins, with mace and cinnamon to suit the taste.
a short time after adding the seasoning and put into
This will keep \^athout being sealed and will make
jars.
pies that many consider as good as those from ordinary
Slice
mincemeat.
PICKLES,
frost,
ECONOMY
still left
upon the
can well
IN
utilize these in
relishes, not
89
vines.
is all
THE KITCHEN
making
pickles,
ketchups and
tomatoes
may
The
sauce and ripe tomato ketchup, and the large green ones,
if gathered and put in a cool place, will gradually ripen
and may be used on the table, while the small green ones
may be worked up into mixed pickles, piccalillis and
ketchups. Wlien properly made, there is a good demand
for homemade chili sauce, chopped pickles and other relishes.
I will give a few recipes that will be found suitable either for home use or for market.
I have a friend, Miss Helen Boyd, of Washington,
D. C, who a few years ago made the chopped pickle for
a social club of that city, after the following recipe. She
it
CHOPPED PICKLE
Chop
fine
chopper
14 peck of green tomatoes.
14 peck of small onions.
of yellow string
1/4 peck
3 cucumbers.
6 large red peppers.
3 cauliflowers,
beans.
Place in a brine
salt in five pints of
to a boil
still
in
it,
ECONOMY
90
IN
THE KITCHEN
to a boil.
pound
1/4
of
ground mus-
tard.
1/4
2 level
ounce of tumeric.
Put
this paste,
tablespoonfuls
of
flour.
it
begins to thicken.
Now
take the vegetables up, drain off the brine, put the vegetables in another saucepan, and pour the boiling vinegar
mixture over them. Mix well, put in jars, and seal while
This pickle is best when about the consistency of
thick cream.
If very much water is left in the vegehot.
case use
tuted.
of
it.
This
is
her recipe
TOMATO RELISH
Scald and skin fifteen ripe tomatoes.
cut into small pieces six sour apples.
sized onions.
chopper,
with:
if
Chop all of
you have one.
Peel
five
medium
Put
ECONOMY
2
tablespoonfuls
level
IN THE KITCHEN
of
pepper.
salt.
3 green peppers or
teaspoonful
of
pepper.
Bring
hours.
91
to a boil
Remove
1 level
I/2
pi^^t of
vinegar.
black
and
and one-half
think
is
which
have ever
chili sauce,
put up
CHILI SAUCE
Scald and peel sound, ripe red tomatoes. Chop into
bj' pressing through a half-inch screen or by
small pieces
chopped
peppers
(after
stems
re-
to give
add richness and color. Put into a graniteware or enameled kettle and concentrate to eighteen
pounds. Because of the tendency to settle to the bottom
will also
ECONOMY
92
THE KITCHEN
IN
off
and placed
in the kettle
and con-
salt.
fill
eighteen
to
The
the scales or
kettle,
hung
empty
with
its
determined.
This sauce
is
but, as a
after
the jars and putting on the rubbers and tops
it is
advisable
filling
to place
them
and
sterilize
made, it will
have a bright red color and a rather mild and sweet
It is good when served with meats, oysters, baked
taste.
thirty minutes.
beans, etc.
ECONOMY
IN THE KITCHEN
93
Recipe No. 2
Scald and peel twenty-four ripe tomatoes chop these
with two red bullnose peppers, two green bullnose
;
up
Put
into
level
an enameled
teaspoonfuls
of
W2
cups of vinegar.
cups of brown sugar.
level tablespoonfuls of
whole
namon.
salt.
cloves.
level
teaspoonfuls
whole
allspice.
of
level
teaspoonfuls
of
ground ginger.
2
level
teaspoonfuls
of
ground nutmeg.
Bring
ing, and
to
boil, stirring
The
onions will then be well done. This should not take over
an hour. Remove the vessel from the stove, put the
sauce into jars, and seal while hot. This will keep in
wide-mouthed bottles if they are well corked and dipped
in paraffin.
Slice, sprinkle
ECONOMY
94
IN
THE KITCHEN
Add
to the
2 pounds of sugar.
2 quarts of vinegar.
2 level tablespoonfuls
mustard.
cloves.
2 level
tablespoonfuls
of
2 level
tablespoonfuls
of
cinnamon.
allspice.
1 teaspoonful of cayenne.
The
allspice
and cloves
Put
in jars
and
seal
while hot.
PICCALILLI
Slice
up one peck
of onions.
of green tomatoes
in alternate layers
4 level tablespoonfuls
whole allspice.
4 level tablespoonfuls
whole cloves.
of
4 level
tablespoonfuls
cinnamon bark.
of
of
ECONOMY
Press
down
Cook
cover.
IN
THE KITCHEN
95
until tender.
hot.
TOMATO KETCHUP
an art
to
used
whenever
possible.
Ground
spices
darken
the
ketchup.
I have used the recipe given here wdth good success
Take one peck of red ripe tomatoes, clean them, put them
in a preserving kettle, and cook until thoroughly done.
Mash them through a fine strainer to remove the skin
and seeds. Add to this eight level tablespoonfuls of
salt and one level tablespoonful of cayenne pepper. Suspend in the tomatoes a flannel bag containing
2 level tablespoonfuls
black pepper.
6 level tablespoonfuls
mustard.
tablespoonful
1 level
cinnamon.
of
of
spice.
1
cloves.
of
tablespoonful of
ECONOMY
96
IN
THE KITCHEN
Remove
the
bottles,
1 pint of sugar.
gallon of vinegar.
1 pint of salt.
Mix
like,
As your cucum-
when
still cool,
ECONOMY
to a half inch or less.
IN
THE KITCHEN
Weigh
97
it
into
the jars. For every pound of cherries, weigh out oneIn a preserving kettle put a cup of
half pound of sugar.
pint
of cherries, add the sugar, place
vinegar for each
and
and
tops.
BREAD MAKING
has been said that more divorces are due to poor
bread than to any other one cause. This may be an
extreme view of the case, but certain it is that few housewives can make good bread. By good bread I mean
It
ECONOMY
98
be
considered.
IN
THE KITCHEN
ate
bleached flour
My
sympathies went
out to the children, for a few years ago I was one of them
myself.
is
devel-
oped.
it
is,
of course, impossible to
may be said to
her loaf, and
improve
out
to
housewife
set
cause the
to
being imof
are
capable
of
loaves
the vast majority
described in a few words, but enough
Bread making depends largely upon the individual, so practice and exercise patience, there is a reason
for every step, think what you are doing as you go along
and watch the improvement in your loaf.
In this chapter by bread is meant the ordinary risen
proved.
Bread
is
ECONOMY
"staff of life,"
and the
IN
THE KITCHEN
ability to
make a good
loaf
99
is
one
able for
The quality
pastry will not make a good loaf of bread.
character of the
flour depends absolutely upon the
of
the
wheat from which it is ground, and the character of
is
it
wheat depends largely upon the locality in which
bread
for
grown. The strong flours, or those suitable
the starchy
while
wheats,
hard
from
made
are
making,
made from soft
flours, or those suitable for pastry, are
are grown
wheats. In the United States the hard wheats
them, the hard
in a rather limited area, the best of
Chaff, comspring wheats, such as Blue Stem and Velvet
winter
hard
while
Dakotas,
the
and
Minnesota
ing from
are
wheats
soft
The
Kansas.
from
largely
wheats come
Central
and
Southern
Eastern,
the
grown throughout
and in California.
often
While not an infallible guide, the housewife can
milled.
and
grown
was
wheat
the
where
judge a flour by
their own
While the hard wheats are often shipped out of
states
'
ECONOMY
100
IN
THE KITCHEN
is
On
is
almost
'
'
'
As
most successful.
flour are
factory as the
' *
fancy patent.
will be
found just
as satis-
'
gummy
it
contains.
The gluten
is
the
wheat
This gluten
is
The next
Yeast
grow
is
essential in bread
just as
much
in the garden
of species.
and
making
is
a good yeast.
It is so small,
however, that
it
it
can not be
has no roots,
it
ECONOMY
IN
THE KITCHEN
101
alcohol
alcohol
is
responsible for
and
gas.
its
makes
Sugar
is
added
to the
dough
all
102
ECONOMY
IN
THE KITCHEN
1 quart of water.
4 teaspoonfuls of
salt.
2 tablespoonfuls of sugar.
Alwaj'^s
warm and
buttered
it
its
one hour.
into
ECONOMY
The most
it is
rising.
THE KITCHEN
difficult feature of
ordinar}- kitchen
of 86 degrees
IN
is
degrees up or
For the
is
103
best results a
required
uniform temperature
little
difference.
It
thicknesses of paper.
tireless
is
free
cooker
is
The use of an incubator, which may be found on almost any farm, has been
suggested by Miss Hannah Wessling, of the Bureau of
Chemistry, and will be found practical in many cases.
The stove oven may also be used, a tea kettle of boiling
water being placed in the oven wdth the dough to keep
The yeast plant in growing is
the temperature even.
by
change
of temperature, and if once
quickly affected
a
often used with very good results.
gen
is
worked
into
it
at the
ECONOMY
104
bread.
It
is
The
common mistake
One can
worked enough by
enough.
feel.
its
fifteen or
easily tell
when
twenty minutes
is
is
well-worked dough
to shape the
THE KITCHEN
which
up
IN
elastic
and
spongy
rebound
Don't try
its
will
dough
care of
this,
dough
is,
the
amount
of
is
At
baking process
is
safe plan
is
to
had when
placed in the pans. This can be roughly estimated by
making a mark on the baking pan or by pinching off a
piece of the dough and pressing it down into a warm
tumbler, measuring its volume, doubling this, and marking on the glass the volume to be obtained by the dough.
Submit this to the same temperature as the dough in
the pans, and put the pans in the oven when the dough
allow the dough to rise to double the volume
it
The ordinary
ECONOMY
IN
THE KITCHEN
105
household thermometer will not register this temperature, but che housewife can get a fair idea by sprinkling
a teaspoonful of flour upon a piece of white paper and
placing
it
in the oven.
If
it
five
brown
all
over and
fifty
minutes,
Avill
begin to
As
is
homemade
ECONOMY
lOfi
up
all
IN
THE KITCHEN
and
This
salt
is
and
to
One cake
of dried yeast
is
ROLLS
Many
ing
it
and working
if
ECONOMY
IN
THE KITCHEN
107
brown loaf of
and when you learn to make one you will take
great pride in your accomplishment.
bread,
is
stone-
kraut
ECONOMY
108
IN
THE KITCHEN
left over,
schmierkase.
Skim
off
clabber.
cool
keep
it
Pour
into a clean
add one
pounds of cheese and work
this in until the cheese is smooth.
Now add the cream
that was skimmed off the milk and work this into the
cloth
pound
cheese.
to drain off.
Cool,
This
is
article of diet.
DRESSING
naise.
soft
butter.
While
ECONOMY
IN
THE KITCHEN
109
shaken up together
oil
and water
the
oil clings
As
You
thin one.
and rub
much
it
smooth
better than a
aluminum
way
it
thickens up.
When
the emulsion
egg,
ECONOMY
110
IN
THE KITCHEN
in
some
salt
and beat
quickly.
One egg
less oil is
brown on
top.
then put
When
ECONOMY
IN
THE KITCHEN
111
at a
drug
Eggs stored in
for this cloudiness usually takes place.
that the
except
ones,
this way may be used just as fresh
well
not
therefore
yolks are apt to break easily and are
adapted to poaching. Water glass eggs may be marthem
keted, but the greatest economy consists in using
during
laid
are
that
the home and selling those eggs
in
the fall
and winter
at fancy prices.
ECONOMY
113
IN
THE KITCHEN
so troublestill
in the
may
seed, they
As soon
to hatch out.
HOW TO
When
This is caused by
ferments or enzymes that exist in the fruit and may be
prevented by dropping the apples in a salt solution.
discolor,
into the
same
and
slice
solution.
the
little
It is not necessary to
wash
off the
its
will
ECONOMY
IN
THE KITCHEN
113
HCW TO
AND GLEAN
While silverware does not rust like iron, it tarnishes
very readily. This black tarnish is due in a large
measure to a combination of silver with sulphur or silver
sulphide. Sulphur is found in coal oil gas, eggs, rubber
and in many fruits and vegetables. Every housewife
if left in
tarnish
may
silver polish,
which
is
eggs;
uniting with
is
it off
This
with a
white clay, or
it
may
be removed
rent.
Put
in a piece of
aluminum
way
to
the aluminum.
ECONOMY
114
IN
THE KITCHEN
This
is
heavily ornamented, as
it is
used,
and
in that case
it
all
An
will
not be necessary to put in an aluminum spoon. However, never use one that you expect to keep bright and
clean, for the tarnish that accumulates in
hard
to remove.
it
is
rather
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