Smiley's manual of practical information and standard household guide ...

Front matter

SMILEY'S MANUAL

OF

Practical Information

Preface

The following pages are the result of many years of experiment, investigation and study. We have aimed to prepare a work for the use of housekeepers on a more thorough and comprehensive plan than has been heretofore attempted. As the book is intended for the use of the average housekeeper, there is nothing in it which cannot be easily understood by any person of ordinary intelligence, for we have taken much pains to present the results of modern scientific investigations in a clear and simple way, avoiding, as far as possible, the use of technical terms. Most of the household books in current use give the processes for doing things merely, with no attempt to explain the reasons for the processes or the principles which underlie them. We also give as clearly as possible the most detailed directions in all our recipes, but we do not stop there, as we think any one can work more intelligently by understanding not only how to do a certain thing, but also why it is done one way rather than another, and the principles which underlie the process. For this reason throughout the work we systematically explain principles as well as processes. We have long felt that a sad defect in most cook books is their utter failure to explain those simple, fundamental principles which every cook should, if possible, understand. If these principles are once thoroughly understood the mystery and uncertainty of kitchen operations will vanish, and cooking will simply be adopting certain clearly understood methods to produce certain definite results, and success Will always follow.

Within the last few years much excellent work has been done by the scientists who have been investigating the chemistry of cooking and the chemical composition and nutritive value of the different foods. We have endeavored to clearly present to our readers the most important results of their labors, for we believe the time has come for housekeepers to understand both the composition of foods and their nutritive value, as well as the chemical changes produced in them by the various operations of cooking.

For years we have been gathering material for this book, resulting in the accumulation of a great mass of recipes. These have been culled and tested, and in making selections our rule has been to choose those which were most simple and economical, because the book is primarily designed for the use of the masses, whose means are always limited, and we aim to meet their every day wants, although we present also an ample number of more elaborate recipes suitable for special occasions. Our endeavor has been to make the collection as complete and comprehensive as possible, and to give new, choice and well-tested recipes in every department of household cookery.

In preparing this work we have constantly had four main objects in view. (1) To secure the fullest, latest, and most reliable information possible on the subjects treated. (2) To explain processes and methods for saving time and labor, for the average housewife is sadly overworked and her time and

4 PREFACE.

strength are of the utmost value. (3) To select the best and most economical recipes; and (4) to point out ways to prevent waste- In the general department of household topics we present a more complete and systematic treatment of the various subjects connected with household management than can be found elsewhere, and the information therein contained will certainly be of great practical value to housekeepers. The effort of the editor has been to produce a thoroughly reliable and comprehensive guide to housekeeping in all its branches, which no housewife can afford to do without. The book has not been written by any one individual, but many pens have been employed more or less in its preparation.

The book will certainly shed much needed light on the problems which confront and often harass housekeepers, explain the fundamental principles which underlie their work, and present a mass of recipes which will materially aid them in their labors, and we are convinced that there is no subject more intimately connected with the welfare of the people than that of housekeeping in its various branches. The Editor.

SABt-E SHOWING THE COMPARATIVE AMOUNT OF NUTRIENTS iN DIFFER-

ENX FOODS.

The following table will show the comparative amount of nutrients, after evaporating the water, remaining in the edible portions of the more important articles of food, i. e„ after removing the refuse, like bones, shell, skin, etc. The nutritive value of the different foods, and the elements of which they are composed, are explained more fully elsewhere, but this table will bring clearly before the eye, at a glance, the striking difference in the nutritive value of different foods. In vegetables, one of their great benefits to the system is derived from the potash and other salts which they contain, as we elsewhere explain, and these make little showing in a table like this, but the table will serve to give some idea of the value as food of different articles. There is a lamentable ignorance at the present time regarding the true value to the system of different articles of food, causing much loss, which is especially burdensome to poor people.

Beef, Brisket of. ■

Beef, Dried -

Beef, Flank of ■

Beef, Flank, Corned.-

Beef, Neck of -

Beef, Ribs of. -

Beef, Shoulder of. ... ■

Beef, Sirloin of ■

Beef, Round of ■

Beef, Liver of ■

Beef, Heart of. -

Beef, Tongue of ■

Veal, Shoulder of...- Mutton, Breast of .. .■ Mutton, Flank of. ... ■

Mutton, Leg of -

Mutton, Neck of....« Mutton, Shoulder of-

Lamb, Leg of ■

Lamb, Loin of.. ■

Lamb, Neck of ■

Lamb, Shoulder of. . ■ Pork, Shoulder roast- Pork, fat, salt ........

Pork, smoked ham..-

Sausage, Pork -

Tripe, soused ■

Turkey -

Eggs, Hen's -

Bass, black ■

Blue Fish -

Codfish, fresh -

Codfish, salt -

Eel, saltwater ■

Flounder ■

Haddock ■

Haddock, smoked... -

Halibut, fresh ■

Halibut, smoked.... -

Herring, fresh -

Mackerel, fresh ■

Mackerel, salted ■

Salmon, fresh =

Sardines, canned. . . .-

Trout, brook -

Whitefish -

Clams -

Lobsters, fresh -

Oysters, fresh .-

Shrimp ......

MEATS, ETC.

FISH AND SHELL-FISH.

DAIRY PRODUCTS.

VEGETABLES.

Milk -

Cheese, full cream..—^^— Cheese, skim milk.. .— ^^^ Oleomargarine — i^~

Beans, Lima, green. ■■^^—n™^^^^™™™ Beans, string, green.^— ^-™

Beans, dried ^ ■ mmmh

Corn, sweet, green .^ ■■ Corn, sweet, canned— "^—"-—"i^^

Egg Plant —

Okra ^^^—

Peas, green — ^— ^— ^™

Peas, dried — — b— — ■=

Potatoes ^mm^^^^mmm^

Potatoes, sweet — ■ ■— — — ■— ■■■—

Rice — — ■

Spinach *

Squash k^h

Turnips „„_„.

CEREALS, ETC.

Buckwheat farina. . .^^— ^ ^ »^— aHH

Bread, graham i

Bread, wheat -■ '— i

Boston crackers -■

Graham crackers ' ■ ■■■— ■ ■■ ■ ! .

FRUITS.

Apples m

Bananas — . , ,

Blackberries — ^—m

Cocoanuts

Cranberries, .

GrapeS... n—aaanaMmn.

Lemons ■■-nm.

Peaches ■ i

Pineapples — — —

Strawberries ■ ■ «—

Watermelon __,

Whortleberries —<_»_«

TABLES Of WEIGHTS AND MEASURES.

Notice.— The standard of measure which we have adopted in this hook is the ordinary coffee cup, which holds Vz pint. Where not otherwise specified, we always mean that by a cup. Of course the size of the cups and spoons in actual use vary somewhat, and extraordinary dampness or dryness of the materials will affect their weight, but these tables are as accurate as we can make them. Ln making up any recipe, using the same measure throughout will keep the proportions correct.

Before measuring sugar, meal, flour, soda, salt and spices, they should be sifted. Materials like baking powder or mustard, which have been packed, should be stirred and crushed if you do not sift them.

To get Vz a spoonful, fill the spoon, divide it through the center lengthwise, and use one half. To get an even spoonful of any dry material, fill the spoon and level it off with a knife. A heaping spoonful is all it will hold. To get a spoonful, fill the spoon and shake it a little until it is slightly rounded on top.

As a cup is smaller at the bottom than at the top, 54 a cup does not mean to fill it 54 the way up, but a little more than that. The tin measuring cups holding 54 pint, and divided into fourths and thirds, are the best to use; they can be purchased at tin or hardware stores.

Throughout the work, to save space we drop off the " ful " in such words as "cupful," "tablespoonful," etc., and write simply "cup," "tablespoon," etc. We always mean full measure unless we add the word "heaping," or "scant."

COMMON ARTICLES OF FOOD.

Barley:— 1 cup weighs 4 ounces; 1 tablespoon, heaped, Vz ounce.

Bread crumbs, grated:— 1 cup weighs 2 ounces.

Butter: — 1 even cup, hard or melted, weighs 7 ounces; a rounded tablespoon weighs 1 ounce; the "size of an egg" weighs 2 ounces.

Coffee, ground:— 4 cups weigh 1 pound; 1 cup weighs 4 ounces; 2 rounded tablespoons weigh 1 ounce.

Cornmeal: — 1 even cup weighs 454 ounces; a heaping tablespoon Vz ounce.

Corn-starch: — 1 cup weighs 8 ounces; a heaping tablespoon 54 ounce.

Currants:— 1 cup, cleaned and dried, weighs 6 ounces.

Eggs: — 10 eggs, average size (or 9 if very large) weigh 1 pound; 1 white of egg weighs about 1 ounce, and 1 yolk about 1 ounce.

Flour (wheat, well sifted always):— 1 quart, heaped, weighs 1 pound; 1 cup level, weighs 4 ounces, or 6 ou nces when heaped; 1 tablespoon, heaped, holds 1 ounce; 1 teaspoon, heaped, Vz ounce.

Lard:— Same as butter.

Meat: — 1 solid cup of chopped meat weighs 8 ounces; a pint=l pound.

Nutmegs:— 5 medium sized nutmegs weigh 1 ounce.

Raisins: — 1 cup weighs Vz pound, or 8 ounces.

Rice: — 1 cup weighs 8 ounces; 1 tablespoon, heaped, Vz ounce.

Salt:— A "pinch" =1 saltspoon.

Sago:— 1 cup weighs 8 ounces; 1 tablespoon, heaped, Vz ounce.

Suet:— Same as butter.

Sugar, granulated, or dry brown:— 1 cup, heaped, weighs 8 ounces; 1 tablespoon, heaped, Vz ounce.

Tea:— 1 cup, heaped, weighs 2 ounces; 1 tablespoon, heaped, weighs % ounce; 1 teaspoon, heaped, V% ounce.

LIQUIDS.

Cream:— 1 cup holds Vz pint and ounces. - weighs 7

„unces. • Milk:— 1 cup holds Vz pint and weighs 8

ounces.

Molasses:— 1 cup holds Vz pint and weighs

12 ounces.

Vinegar:— 1 cup holds V% pint and weighs

8 ounces. v Water:— 1 cup holds Vz pint and weighs 8

ounces.

MEASURING CUPS, ETC.

Cup:— 1 cup holds Mj pint or 8 fluid ounces, or 16 tablespoons or 32 teaspoons; 1 cup holds 7 ounces of lard or butter, 4 oz. of flour (when heaped 6 oz. flour or 4 of coffee) ; 2 ounces of tea and 8 ounces of raisins.

Basting-spoon:— 4 basting-spoons make 1 cupful ; 1 basting-spoon equals 4 tablespoons or 8 teaspoons.

Tablespoon:— 1 tablespoon holds Vz ounce of water; 8 tablespoons liquid make 1 gill; 16 tablespoons liquid make 1 cupful; 1 tablespoon, heaped, holds Vt ounce of barley, corn-meal, corn-starch, ground spice, flour, sago, sugar; and Vz ounce of ground coffee, and ^ ounce of tea.

Teaspoon:— 1 teaspoon holds Vz tablespoon; 16 teaspoons liquid make 1 gill, and 32 teaspoons liquid make 1 cup. 1 teaspoon holds H ounce of ground coffee, and \% ounce of tea, and Vz of the other articles given above for a tablespoon.

A tumbler, common size, holds V4 pint, or 8 fluid ounces.

A wine glass, common size, holds Vz gill, or 2 fluid ounces.

AVOIRDUPOIS WEIGHT.

16 drams (dr.) make 1 ounce (oz).

16 ounces make 1 pound (ft).

25 pounds make 1 quarter (qr.).

4 quarters make 1 hundred weight (cwt.).

20 hundred weight make 1 ton (T.).

LIQUID OR WINE MEASURE.

4 gills make 1 pint (pt.). 2 pints make 1 quart (qt.). 4 quarts make 1 gallon (gal.). 3154 gallons make 1 barrel (bbl.). 63 gallons make 1 hogshead (hhd.). 2 hogsheads make 1 pipe or butt (pi.).

DRY MEASURE.

2 pints make 1 quart. 8 quarts make 1 peck. 4 pecks make 1 bushel. 8 bushels make 1 quarter.

W

CLOTH MEASURE.

2U inches make 1 nail.

4 nails make M yard.

4 quarters make 1 yard.

3 quarters make 1 Ell Flemish.

5 quarters make 1 Ell English.

Cloth Measure is little used at present. In measuring goods sold by the yard, it is divided into halves, quarters, eighths and sixteenths.

LINEAR .MEASURE.

12 inches=l foot. 3feet=l yard. 6V2yards=l rod or pole. 40rods=l furlong. 8furlongs=l mile. 3miles=l league.

3 barley-corns=l inch.

4 inches=l hand. 9 inches=l span.

21.888 inches=l sacred cubit.

18 inches=l English cubit.

6 feet=l fathom.

120 fathoms=l cable's length.

6086.7 feet=l knot.

3 feet=l pace.

1.152M common miles=l geographical mile.

3 geographical miles=l league.

60 geographical miles=l degree.

360 degrees^ the circumference of the globe.

THE METRIC SYSTEM.

Measures of Weight.

1 milligramme=0.015432 grains. 1 gramme=15.432 grains. 1 decagramme=0.022046 pounds. 1 hectogramme=0.22046 pounds. 1 kilogramme=2.2046 pounds. 1 myriagramme=22.046 pounds. ,

Measures of Capacity.

1 millilitre=0.0610 cubic in.=338 fluid oz.

1 litre= 1.0567 quarts.

1 dekalitre=2.6417 gallons.

1 kektolitre=26.4175 gallons=2.84 bushels.

1 kilolitre=264.175 gallons=28.37 bushels.

Measures of Length.

1 millimetre=0.03937 inch. 1 centimetre=0.3937 inch. 1 metre=39.37 inch. 1 decametre=32.809 feet. 1 hectometre=328.09 feet. 1 kilometre=.6213 mile. 1 myriametre=6.2138 mile.

MEDICINAL TERMS AND APOTHECA- RIES WEIGHTS AND MEASURES.

Measures. 60 minims (M) or drops=l fluidrachm (/ 3.) 8 fluidrachms=l fluid ounce (/ ?.) 16 fluid ounces=l pint (O.) 8 pints=l gallon (Cong.)

Weights. 20 grains (gr. xx)=l scruple (3 or sc.) 3 scruples (3 ii.i)=l drachm (3 or dr.) 8 drachms (3 viij)=l ounce (1 or oz.) 12 ounces (1 xij)=l pound (tt>.)

Physicians in writing prescriptions use the Roman numerals instead of figures, but the small letters only, which they precede by the symbols. They write j for i when it terminates a number. Thus?vij means 7 ounces, 3xiv means 14 scruples, etc. Q is an abreviation for recipe, or take; P for particula, or little part; q. s. quantity sufficient; P. asq. for equal parts; q. p. as much as you please; gr. for grain; ss. for semi;&, aa. for equal quantities, ij. for 2; gttisadrop; Cong, is an abreviation of congius, the latin for gallon; O. for octarius, the latin for one-eighth. The minim is equal to a drop of water; a pint of water weighs a pound.

MISCELLANEOUS TABLES COMPRIS- ING VARIOUS THINGS WORTH KNOWING.

Counting.— 12 units make a dozen; 12 dozen make a gross; 12 gross make a great gross. 20 units make a score.

Paper.— 24 sheets make 1 quire; 20 quires make 1 ream; 2 reams make 1 bundle.

Books.— A sheet of paper folded in two leaves makes a folio or 4 pages; in four leaves a quarto, 4 to, or 8 pages; in 8 leaves an octavo, 8 vo, or 16 pages; in 12 leaves, a duodecimo, 12 mo, or 24 pages; in 16 leaves, a 16 mo, or 32 pages; in 18 leaves an 18 mo, or 36 pages. These terms are applied without regard to the size of the sheet folded, which may vary widely.

Apples, dried, a bushel=22 to 28 lbs*

Barley, a bushel =48 fi>s (in most states).

Beans, a bushel=60 lbs.

Beef, a barrel=200 fl>s.

Buckwheat, a bushel=40to52 fi>

Butter, a firkin=56 lbs.

Butter, a tub =84 lbs.

Bran, a bushel=20 lbs.

Clover seed, a bushel=60 lbs.

Corn, a bushel, shelled=56 B>s (in most states).

Corn, a bushel, on the cob=70 or 68 B>s.*

Flaxseed, a bushel =55 or 56 lbs.*

Fish, a quintal=100 B>s.

Fish, a barrel =200 lbs.

Feathers, a bale=about 1 cwt,

Flour, a barrel=196 lbs.

Honey, a gal Ion =12 lbs.

Meat, a stone=80 lbs.

Molasses, a hogshead=130 to 150 gallons.*

Oats, a bushel=32 lbs (in most states).

Onions, a bushel=48 to 57 lbs.*

Peaches, dried, a bushel=28 to 33 lbs.*

Potatoes, a bushel=60 lbs.

Pork, a barrel=200 lbs.

Rice, a barrel =600 lbs.

Raisins, a barrel=112 lbs.

Rye, a bushel=56 lbs.

Salt, a barrel=280 lbs.

Salt, a bushel=70 lbs.

Soap, a barrel =256 lbs.

Soap, a box =75 lbs.

Soap, a firkin=64 lbs.

Sugar, a barrel =200 to 250 lbs*

Tea, a chest=60 to 84 lbs*

Timothy seed, a bushel=45 lbs. (in most states).

Tobacco, a hhd.=168lbs.

Wool, a tod =28 lbs.

* Varying in different states.

DEGREES OF HEAT FROM FUEL.

Coal produce 1000° F. ; wood (hard) 800° to 900°; charcoal (ordinary) 70C°; charcoal (willow) 600°.