The Practical cookbook : a book of economical recipes

Preface

This book presents a rather large collection of tested and economical recipes, in such a manner as to show their relation to one another and to the whole question of balanced meals. The plan of the book is novel, but it is hoped that it will the more commend itself to the public for that very reason. It is absolutely essential that the General Directions which accompany each group of recipes should be read and followed ; also that the references should be carefully traced. If the housekeeper calculates the cost of each dish as she prepares it, the columns headed Price will serve as a reasonably accurate guide to the cost of her daily meals.

The book has grown out of many years of classroom work, and the arrangement is designed, by omitting all unnecessary directions, to force the student to reason out the recipes for herself. But it is a cookbook, not a textbook, and laboratory directions and explanatory text are purposely omitted.

In preparing the book, the bulletins of the United States Department of Agriculture, magazines dealing with the subject of food, and many standard works on dietetics and the preparation of food have been freely consulted.

The author wishes to express her gratitude to the many friends who have allowed her to use their original recipes, as well as to those who have read and criticized the manuscript.

MARGARET W. HOWARD

Contents

PAGE

I. Introduction i

II. Water 4

Introduction

Food is anything which, taken into the body, rebuilds the tissues, yields heat and energy, or aids in body processes. All foods contain one or more chemical compounds, and the amounts of those compounds furnish a means of classifying foods, as follows : ( i ) Proteids, containing nitrogen, supply tissue-building materials and yield heat and energy, but, as they alone can build tissue, should not be depended upon as heatgivers. (2) Starch and sugar (carbohydrates) yield energy and heat, because they contain carbon. (3) Fats and oils (hydrocarbons) give a larger amount of heat, but are less valuable as proteid-sparers and, like starch and sugar, may be stored as fat in the body. (4) Mineral salts aid largely in forming bones, teeth, hair, and nails, and assist in the processes of digestion, assimilation, metabolism, circulation, respiration, etc. (5) Water is necessary to support life, carry away waste, soften food for digestion, and, by evaporation, keep the body at its normal temperature.

Food is cooked to destroy any germs it may contain and to render it more palatable, more digestible, or both.

Cooking is the preparation of food by the aid of heat. The common methods of cooking are (1) with water, as boiling, steaming, simmering, and stewing ; (2) in the oven, as roasting or baking; (3) by direct heat, as broiling; (4) with fat, as frying or sauteing.

Careful and accurate measurements are necessary for good results in cooking. Cups which are to be filled with liquid should be placed on a plate to avoid spilling. To fill a cup with any dry material, put the food into the cup by the spoonful until heaping full, and then level with the back of a case knife. Butter should be packed into the cup (or spoon) with a knife, then leveled.

To measure dry material by the spoonful, dip in the spoon, fill full, then level as above. A half spoonful should be measured as above, then divided lengthwise into halves.

Measure acid substances with agate or glass cups and stir with a wooden or silver spoon.

Sift powdered sugar, flour, meal, etc. before and after measuring. If materials are all prepared and measured before beginning to mix the ingredients, much time and confusion may be saved. Study the recipes carefully, and if several cooking processes are involved, attend first to that which requires the most time. When more than one material is to be prepared, begin with that which will be least harmed by standing ; for example, when celery and apples are to be used as a salad, the celery should be cut up first, as the apples will discolor if exposed to the air.

Use as few utensils as possible in your work, and as soon as you have finished using them, arrange them neatly for washing. Bowls, etc., which have contained eggs, starchy mixtures, cereals, or milk, should be soaked in cold water ; hot water should be used for anything which has held sugar. Greasy dishes should first be wiped with clean, soft paper (which should be burned), and then soaked in hot, soapy water.

The following Table of Equivalents will be found useful, also that of Staple Foodstuffs : Weights, Equivalents, and Approximate Prices.

Table of Equivalents

4 saltspoonfuls (ssp.) = i teaspoonful 3 teaspoonfuls (tsp.) = i tablespoonful 1 6 tablespoonfuls (tb.) = i cup i cup (c.) = \ pint

INTRODUCTION

Staple Foodstuffs : Weights, Equivalents, and Approximate Prices

Equivalent Measures and Weights

Sugar (gran.) . . .

Sugar (powd.) . . , Sugar (brown) . . , Flour (white) . . , Flour (whole-wheat) .

Flour (graham) . .

Baking-powder . ,

Raisins

Currants . . . . ,

Citron

Common crackers .

Vinegar

Vanilla extract . . .

Lemon extract . . .

Canned tomatoes Canned corn . . .

Canned peas . . .

Canned pineapple .

Canned salmon . .

Dried beef . . . .

Chopped meat . . .

Oatmeal

Rolled oats . . . .

Corn meal . . . .

Rye meal . . . . ,

Rice

Tea

Cocoa

Cornstarch . . . , Macaroni

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