Olive Green

“ The water in which chickens are boiled should be saved for soup. The bones of cooked chicken, simmered with vegetables in water, make a very good soup foundation. The chicken juice, which comes in cans, is valuable in an emergency. Following the rules given above, chicken juice may be used in place of beef stock to make barley, sago, spaghetti, rice, vermicelli, pea, noodle, celery, tapioca, and tomato soups. Thick chicken soup is made by adding the yolk of one egg, well beaten, to each quart of soup, and stirring constantly. Minced chicken giblets are an addition to any chicken soup. ”

“ When one eats a hearty breakfast, the noon luncheon should be light and consist mainly of fruit. When breakfast is light, the noon luncheon should be of a more substantial character.
There are few of us, who, if we really give our minds to it, cannot find or make time in which to live rightly, and, by living rightly, we live longer, and gain increased happiness for ourselves and our fellow-men. ”

“ Have ready one cupful of celery cut fine, boil until tender, and rub through a sieve. Reduce the water in which the celery was boiled to half a cupful, by rapid boiling, and set aside. Put into a saucepan one tablespoonful of butter, season with salt and pepper, and when the butter is hissing hot, stir into it two tablespoonfuls of flour. Stir until the mixture leaves the sides of the pan. Add three cupfuls of cold milk, and stir constantly until it boils. When the mixture is as thick as a very thin cream sauce, add the celery pulp and the half cup of liquid. ”

“ Properly to perform its various duties, the body requires energy, and energy comes from food. A furnace supplied at noon with two or three cinders and a shovel full of ashes, would not be expected to heat the house sufficiently during the afternoon. Yet a woman hopes to finish her day creditably on the fuel supplied at noon by cream puffs, ice-cream soda, or nothing at all.
Too much cannot be said in favor of regular hours for meals. Midway between breakfast and dinner there should be a nourishing luncheon, not elaborate in quality or quantity, but sufficient. ”

“ The jewellers who deal in expensive watches will advise winding the watch at exactly the same hour each night. Does not the human body mean as much to the soul that dwells in it as a watch or a furnace? ”

“ The variety of salads is inexhaustible, and new combinations are invented every day, many of them elaborate and very difficult to make. The following salads, however, will be found simple, convenient, and in every way satisfactory.
CHICKEN SALAD
Mix cold, cooked, shredded chicken with half the quantity of finely cut celery, mix with mayonnaise dressing, and serve on a bit of lettuce. Garnish with parsley and slices of hard-boiled egg. Canned chicken may be used, but it is not as good. ”

“ Pour one cupful of olive-oil into a small pitcher from which it will drop easily. When the egg and seasoning are thoroughly mixed, begin to add the oil, using a silver teaspoon, and rubbing rather than stirring. Add the oil until a clear spot is formed upon the egg, then mix until smooth. Only a few drops can be added at first, but the quantity may be gradually increased. The clear spot upon the egg is an infallible test of the right quantity of oil. If too much oil is added, the dressing will curdle. A few drops of lemon-juice and long beating will usually make it right again. ”

“ An emergency shelf in the store-room is an ever-present help in time of trouble, and yet the point is simply this—every woman should provide for herself at noon such a luncheon as she would not be ashamed to ask a friend to share with her. ”

“ Use the best tea. The cheap tea is dear at any price. Scald out the tea-pot, which should never be of metal, and put into it a teaspoonful of tea for each person and one for the pot. Add as many cupfuls of hot water as there are tea-spoonfuls of tea. Cover and let steep for a moment, but never allow it to boil. The water for tea must be freshly boiled and taken at the first vigorous boil. When tea is boiled, tannin is extracted from the grounds, and tannin, even in the most minute quantities, has a very injurious effect upon the lining of the stomach. ”

“ Cut slices of bread half an inch thick and trim off the crust, lay on a buttered platter, and sprinkle with grated cheese. Beat eggs enough to cover the bread, season with salt and pepper, and grated nutmeg, pour over the bread, and bake in a moderate oven until the eggs are set. ”

“ Being a woman of resource, she made no apologies—they never do in the stories—and within half an hour invited her guests to partake of a particularly fine stew. The hilarity of the occasion was marred only by the four-year-old son of the hostess, who persistently mourned for his lost kitten. Surely satire could go no further than this!
A lively form of entertainment has been recently in vogue. Housekeepers gather together, and the hostess distributes pencils and slips of paper. Each woman writes on as many slips of paper five "left-overs" likely to be in any refrigerator at any time. ”

“ Use a skillet, or muffin rings placed in a pan of water, not too deep. The water should barely cover the eggs. Bring the water to the boiling point, drop in the eggs carefully, one at a time, and remove from the fire immediately. Cover the pan and let stand until cooked. A teaspoonful of lemon-juice or vinegar in the water will keep the whites firm and preserve the shape of the egg. Serve on thin slices of buttered toast. ”

“ Make a French dressing, using the bacon fat instead of oil, and cider vinegar instead of tarragon. Pour hot over the salad and set away to cool.
SPANISH SALAD
Cut into dice three slices of stale bread. Add an equal quantity of cold, cooked potatoes, three tomatoes, sliced, and one onion chopped fine. Rub the salad bowl with the cut side of a clove of garlic, put in the salad, and pour over plenty of French dressing. ”

“ Lay two strips of bacon on each slice of toast, arrange in a baking-pan, break an egg over each slice of toast, and bake until the egg is set.
SCRAMBLED EGGS IN CUPS
Prepare stale rolls as for eggs in ambush, but bake the buttered rolls until crisp and brown, fill with scrambled eggs and serve immediately.
JAPANESE EGGS
Spread hot, boiled rice on a platter, or cold, boiled rice reheated, season with melted butter, lemon-juice, and minced parsley. Poach six eggs and arrange them on the rice. ”

“ It is said that at the stock yards in Chicago nothing is wasted but the squeal of the pig, and likewise, in the kitchen of the skilful housekeeper, little is thrown away except potato peelings.
Nearly all soups are highly nutritious and easily digestible, and in this way, as in no other, every ounce of food material is made to yield its last, and in many cases its highest value. ”

“ Extract the juice, using a glass lemon squeezer, and rejecting the seeds and pulp. Rub cut loaf sugar over the peel of the lemon to extract the oil, and add to the lemon-juice. Fill a glass pitcher one third full of broken ice, pour the lemon-juice upon the ice, and add granulated sugar and water to taste.
ICED TEA
Make tea according to directions given above, using two or three extra teaspoonfuls of tea. Fill a glass pitcher half full of broken ice, and pour the tea, scalding hot, upon the ice, being careful that the stream strikes the ice, and not the pitcher. ”

“ Rub a stoneware platter thickly with butter, cover it with very thin slices of cheese, sprinkle with grated nutmeg, pepper, and salt, pour half a cupful of cream over the eggs, sprinkle with the cheese, grated, and bake about fifteen minutes in a hot oven. ”

“ Too much coffee drinking is injurious, as the makers of imitation coffees assure us daily through the medium of expensive advertisements. Though nothing else is quite as good as coffee, yet there are many other beverages which will prove acceptable at luncheon. ”

“ In the following pages an effort is made to present recipes for luncheon dishes which are simple, quickly made, and not too great a tax upon the woman who is her own maid. Hygienic preparation, quick cooking, and the economical use of the persistent and impossible left-over, are the principles by which the recipes have been judged. ”

“ People who do not take time to eat and sleep, presently are obliged to take time to die. People who, from false notions of economy, live upon improper food, are shortly put to the greater expense of a funeral. ”

“ Put one half cupful of cream or rich milk into a baking-dish, break into it six fresh eggs, and place in a hot oven until the eggs are set. Sprinkle with salt and pepper, minced parsley, and sweet green pepper. ”

“ Skin and bone the sardines and anchovies, break into bits, and mix them with the vegetable. Put the yolks of two of the eggs into a bowl, add a pinch each of mustard and salt and enough oil to make a smooth cream. ”

“ The one who leads the procession, with his friends riding behind him in carriages might better have postponed this particular entertainment for a few years, and, it is not too much to say that in most cases it could be done, by taking more time to live while engaged in the business of living. ”

“ A can of shrimps, a pound and a half of sweetbreads, cooked and cut into dice, a can of French peas, a can of mushrooms, a cupful of English walnuts, half a cupful of blanched almonds, and a cupful of finely cut celery. ”

“ One half pound of Roquefort cheese, one fourth as much butter, and half a teaspoonful of paprika. Mix to a paste with sherry wine. Spread on wafers or toasted rye bread.
2. Remove all the seeds from a pepper, chop fine, and simmer ten minutes in a tablespoonful of butter. Add a dash of salt, and set aside to cool. ”

“ No. II., 127; with asparagus tips, 128; with dried beef, 128; with chicken liver, 130; with cheese, 130; with oysters, 131; with mushrooms, 131; with lobster, 131; with tomatoes, 131; with green peas, 132; with ham, 132; with bacon, 132; with crab, 132; with shrimp, 132; with kidney, 133; with sausage, 133; with sardines, 133; with tongue, 133; chicken, 137 ”