Low Cost Cooking

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American school of home economics, 1915 - Cookery, American - 127 pages
 

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Page 82 - Ibs. brisket of corn beef l/2 lb. turnips y2 lb. cabbage i lb. carrots ]/2 lb. rutabaga i onion Wipe the meat, cover with cold water and bring slowly to the boiling point. After boiling 5 minutes, remove the scum and continue cooking just below the boiling point for about 3 hours. When the meat is tender, remove it and cook the vegetables in the water. Cut these in pieces of uniform size and cook them until tender. If small, the carrots may be cut in halves; if large, in quarters, and other vegetables...
Page 100 - J^ cup cheese 2 cups milk • salt and pepper to taste Heat the bread crumbs and milk. If the crumbs are not well moistened, add water. When hot, add cheese cut in small pieces. Remove from fire and stir until cheese is melted. May be served on toast.
Page 6 - Economizing on food is a most dangerous thing to try unless the housekeeper has an understanding of food values. She must know what foods are necessary for the health of her family and in what food materials she gets the most for her money, to be able to decide where it is wise and safe to cut and where unsafe.
Page 71 - Y^ t. soda 3 t. melted drippings Beat egg in mixing bowl, add milk, sift in meal with soda and salt, and add melted fat. Beat quickly until well mixed, pour into hot well greased pan and bake in a moderate oven. Cut in squares and serve hot. Egg may be omitted. If sweetened corn bread is preferred, use yellow corn meal and add 3 tablespoons of sugar.
Page 43 - The time for cooking varies with the age of the vegetable and the size of the pieces into which it is cut. As the valuable minerals which the vegetables contain are soluble, much of them go into the water in which the vegetable is cooked. For this reason none of it should be thrown away. If it cannot be served with the vegetable it should be used for soups. In steaming and baking there is no loss of minerals and these methods may sometimes be used.
Page 46 - They are not, however, so digested. They are boiled or baked in exactly the same way as white potatoes. SUMMER VEGETABLES Almost all the vegetables listed under winter vegetables are to be obtained all summer at still lower prices than those named. In addition the vegetables in the following table may, in season, be obtained at reasonable prices : Time for Cooking •Spinach and other greens 30 to 40 minutes Beet greens 50 minutes Green corn...
Page 99 - J^ cup tapioca 2 cups sugar Soak the tapioca over night in cold water to cover. Drain, add boiling water, and cook until transparent. Add sugar, and rhubarb, peeled and cut into half-inch pieces, and bake until rhubarb is tender.
Page 37 - In a fresh fish the eyes are bright, the gills red, the flesh firm and without odor, the fins firm and erect.
Page 69 - YZ c. sugar \ Wash dried apples very carefully, soak 6 hours, or over night. Cook slowly in same water until tender. Add sugar and place in baking dish. Sprinkle more sugar and cinnamon or nutmeg over top. Cover with the crust made as directed below, and bake until brown in a moderate oven. Apricots, prunes or peaches may be substituted for apples.
Page 82 - ... point for about 3 hours. When the meat is tender, remove it and cook the vegetables in the water. Cut these in pieces of uniform size and cook them until tender. If small, the carrots may be cut in halves; if large, in quarters, and other vegetables in similar size. Cabbage should be added about 10 minutes later than the others. Serve the meat on a large platter surrounded by the vegetables. Almost any other vegetables, beets, peas, etc., may be used instead of part of those named.

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