Elizabeth O. Hiller

“ There is always some labor attendant on any and all household duties, for we have all learned that the Earl of Chesterfield uttered a great truth when he said (away back in the 17th century) , “Whatever is worth doing at all, is worth doing well.” ”

“ Re-heat in one and one-half cups thin White Sauce. This mixture may be turned into a buttered baking dish, sprinkled with buttered crumbs, and baked in a hot oven until mixture is heated through and crumbs are brown.
Hash Brown Potatoes
Cut fat salt pork in small pieces, fry it out and remove scraps (there should be four tablespoons) . Heat fat in an iron spider, add two cups cold boiled potatoes finely chopped, season well with salt and pepper. Toss potatoes until well mixed with fat, cook four minutes, tossing constantly; then press to one side of the spider to form an omelet. ”

“ Scientific training has exploded the old idea, that “with good judgment and experience measuring ingredients by sight will do.” The exact quantity called for, measured each time in the same utensil whatever it be, cup, tablespoon or teaspoon are definite guides that must be followed if success would be attained. ”

“ Fresh vegetables should be cooked as soon as possible after being taken from the garden. Where it is necessary to keep them, all wilted leaves and unsightly portions should be removed and vegetables spread out in a cool, well ventilated place. If placed in the refrigerator, first prepare them for cooking, then fold them in cheese cloth, wrung from fresh cold water, and place them on the top shelf of the refrigerator. ”

“ Beating is accomplished by cutting down through ingredient or ingredients with a mixing spoon, or a similar utensil, from top to bottom, turning ingredients over and over, cutting through them until all are thoroughly blended and lightened. By this motion ingredients are not only blended, but air, also, is incorporated which increases the lightness of the mixture.
Cutting and Folding means to combine two mixtures, one made very light by thorough beating or whipping, as heavy cream or whites of eggs. ”

“ Where the family is small and the home is an apartment, if it is equipped with a fine large glass- or tile-lined McCray refrigerator, the problem of preserving food is not difficult (see chapter on Care of Refrigerator, page 10) . For the small family, buying just what is needed for the day and no more is the best. ”

“ At this point in the process the mixture should be the consistency of boiled custard. Add hot water and seasoning, beating constantly. The water in the larger sauce-pan should be kept just below the boiling point.
Sauce Tartare
To one cup Mayonnaise Dressing add one finely chopped shallot, two tablespoons each of finely chopped capers, gerkins, olives and one-half tablespoon finely chopped parsley, one teaspoon fresh or one-half teaspoon powdered tarrigon. Onion juice may be used in place of the shallot.
Bacon Sauce
Melt five tablespoons strained left-over bacon fat in a sauce-pan ”

“ It is therefore economy for the large consumer to buy them, early in the season, when they are most plentiful. They may be kept in barrels or bins, raised three inches from the floor, in a cool dry room or cellar. For the small family, where space is a consideration, it is more economical to buy not less than a peck at a time. ”

“ Pour the solution through the drain pipe as far as it can be reached and then rinse with clear boiling water.
The ice compartment should be kept filled with ice. A large piece of ice keeps better than a small one and insures much better circulation of air. The door to the ice compartment should be kept tightly closed at all times save when it is being filled with ice. The fact is that all the doors should be opened and closed as quickly as possible. ”

“ Out of season, all food becomes a luxury and is lacking in flavor as well as quality. The provident housekeeper will take advantage through the year, of fruits and vegetables, when seasonable, beginning in the early spring to put away her stores for the following winter. ”

“ Stirring is combining ingredients by circular motions, enlarging and repeating these motions until all ingredients are thoroughly blended. This motion is most commonly used in all cookery, either alone or alternating with beating. ”

“ Add brown stock gradually, continue stirring. Add lemon juice and sherry. Heat the mushrooms in their own liquor; if they are the very small button mushrooms they may be used whole, if larger mushrooms are used they may be cut in quarters. Drain from the hot liquor and add them to the sauce. Reserve one half cup of mushrooms from the can to use in croquette mixture.
Veloute Sauce
2 tablespoons butter. 2 tablespoons flour. 1 cup chicken or white stock. Salt and pepper.
Process: Prepare same as thin White Sauce.
Creole Sauce
Prepare a Brown Mushroom Sauce. ”

“ For the large family with a generous income, and where cold storage provisions are made, buying in large quantities is by far the most economical method to follow. Every housekeeper should do her own marketing if possible ”

“ The latter carries her daily supplies home in a receptacle made of a gourd holding less than a quart, while the former does not hesitate to buy small portions of birds, fish, meats, etc. It is obvious that the foreign methods show the greater economy. ”

“ Eggs
Wash the eggs, when they come from the market, in cold water. The shells are then clean and ready for use. They are used for clearing soup stock, coffee, etc. Eggs, too, should be kept in the coldest part of the refrigerator along with milk, cream and butter.
How to Measure Accurately
MEASURING CUP MARKED IN QUARTERS
MEASURING CUP MARKED IN THIRDS
A system of accurate measurements is absolutely necessary to insure success. ”

“ Two tablespoons butter (solid and level) equal one ounce. Four tablespoons butter (solid and level) equal two ounces, or one-quarter cup. Two tablespoons granulated sugar equal one ounce. Four tablespoons flour equal one ounce. Four tablespoons coffee equal one ounce. One tablespoon liquid equals one-half ounce. Tbsp.—Tablespoon. Tsp.—Teaspoon. F. G.—Few grains.
The Refrigerator
For the preservation of food before cooking, and for the left-overs after a meal, there is no appliance placed in the home that is of so much importance as the refrigerator. ”

“ Coffee Jelly
2 tablespoons granulated gelatin. 1⁄3 cup cold water. 1 cup boiling water. 6 tablespoons sugar. 2 cups left-over coffee. 1⁄2 teaspoon vanilla.
Coffee Jelly
Process: Soak gelatin thirty minutes in cold water, dissolve in boiling water, strain through sieve, add to sugar and coffee, add vanilla. Turn into a ring mold and chill. Unmold on a cold glass platter and fill centre of mold with whipped cream, sweetened and flavored, delicately, with vanilla.
Candied Orange Peel
Save the left-over peel from four large thinned-skin oranges cut in quarters or halves. ”