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Hints To Housewives On How To Buy, How To Care For Food



Meats, Drippings and Butter Substitutes, Fish, Vegetables, Cereals, Bread, How to Use Left-overs, How to Make Soap, Fireless Cooker, Canning Fruits and Vegetables, How to Preserve Eggs

TitleHints To Housewives On How To Buy, How To Care For Food
AuthorMayor Mitchel's Food Supply Committee
PublisherMayor Mitchel's Food Supply Committee
Year1917
Copyright1917, Mayor Mitchel's Food Supply Committee
AmazonHints to Housewives on How to Buy, How to Care for Food

"Every housewife can 'Do Her Bit' towards solving the food problem by simplifying the meals she serves and by seeing to it that not one bit of food is wasted."

-A Patriotic Call To Housewives
Various reasons have been advanced for the present high cost of living, among them being the amount of food that we shipped to Europe last year and the shortage we had in certain crops, due to the unf...
-How To Buy Food
Go to the store yourself. Select for yourself the article you desire to purchase. Inquire its price. If quality and price please you, be sure that you get in weight or measure the amount you buy. Wa...
-Why Should You Buy Things In Packages When You Can Get Almost Twice As Much Of The Same Article For The Same Amount Of Money If You Buy It In Bulk?
Sit down and make a list of the various foods that you have been in the habit of buying in packages. Think of the money you might have saved had you bought them in bulk. Make up your mind to buy the...
-How To Care For Food
Save money - avoid waste - keep well - by taking proper care of the food you buy. A food may contain sufficient nourishment to give it high value as a food and yet if proper care is not taken of it t...
-How To Care For Food. Continued
Cooked Meat And Fish Will Keep Much Better If They Are Well Covered Before Being Placed In The Ice-Box Cooked meat and fish attract flies and should never be allowed to stand uncovered. Do not put wa...
-Beef
The numbers on this picture show the location of the various cuts of beef. No. 1 - Porterhouse No. 2 - Sirloin No. 3 - Round No. 4 - Top Sirloin No. 5 - Rib Roast No. 6 - Rump No. 7 - Cross Rib No...
-The Use Of Drippings And Butter Substitutes
The average American housewife has no conception of the value of fats as food, and as a result much fat is wasted that should be used as food. Fats are one of the principal sources of energy. We buy ...
-Sauces
White Sauce 2 tablespoons flour 2 tablespoons butter 1 cup milk 1/2 teaspoon salt 1/8 teaspoon white pepper Mix flour and butter together until no flour can be seen. Add milk slowly and stir over ...
-Sauces. Continued
Lemon Sauce 2 teaspoons arrowroot or corn - starch 2 cups water 1 cup sugar Grated rind and juice of 1 lemon 1 1/2 tablespoons butter Mix arrowroot or corn - starch with sugar. Add boiling water ...
-Substitutes For Meat
You eat in order to keep yourself alive. The work you do, the exercise you take, the thoughts you think, each breath you draw - all these use up a certain proportion of your body each day. If you wan...
-Substitutes For Meat Recipes Eggs
Eggs With Cheese 4 eggs 1/2 cup milk 1 tablespoon butter or drippings Pepper Salt Cayenne 2 tablespoons grated cheese Heat a small omelet pan, put in butter or drippings, and, when melted, add...
-Omelet
Cheese Omelet 2 eggs 1 tablespoon melted butter or drippings 1/2 teaspoon salt Few grains cayenne 1 tablespoon grated cheese Beat eggs slightly; add one-half teaspoonful of melted butter or drip...
-Soups
Soup is thought to be an expensive luxury by some people, but it is really a means of economy; for a tempting and nutritious soup can be made of the cheapest materials, including remnants of food that...
-Soups. Part 2
Cream Of Carrot Soup Carrots 2 slices onion Sprig parsley 1/4 cup rice 2 tablespoons butter or drippings 1 1/2 teaspoons salt Few grains cayenne 2 cups water 2 cups scalded milk 2 tablespoons flour...
-Soups. Part 3
Corn Chowder 1 can corn 1 cup salt pork cut in cubes 1 cup potatoes 1/2 cup onion Salt and pepper 3 cups water 2 cups milk 1 tablespoon butter or drippings 1 tablespoon flour 1/2 cup cracker...
-Macaroni, Spaghetti and Noodles
Baked Macaroni 1/4 pound of macaroni 1/4 pound of grated cheese 1/2 cup of milk 1 tablespoon of butter or butter substitute Salt and pepper Break the macaroni in convenient lengths, put it in a t...
-Cheese
Cheese Relish 1 cup bread broken in small pieces 1/2 cup cheese 1 teaspoon salt 1/8 teaspoon pepper 1 cup milk 1 egg 1 tablespoon butter or drippings Mix ingredients well, place in greased baking...
-Muffins
Oatmeal Muffins (See page 94.) Raised Oatmeal Muffins 3/4 cup scalded milk 1/4 cup sugar 1/2 teaspoon salt 1/4 yeast cake dissolved in 1/4 cup lukewarm milk 1 cup cold cooked oatmeal 2 1/2 ...
-Cereal Recipes
Polenta 2 cups boiling water 1 cup yellow corn-meal 2 cups cold water 1 teaspoon salt 2 tablespoons of butter 4 tablespoons grated cheese Mix the corn-flour with the cold water and stir into th...
-Peas
Pea Timbales. Drain and rinse one can peas, and rub through a sieve. To one cup pea pulp add two beaten eggs, two tablespoons melted butter or drippings, two-thirds teaspoon salt, one-eighth teaspoon ...
-Beans
Baked Beans Soak beans overnight in cold water. In the morning drain off the water and cover with fresh water. Cook beans gently until skins begin to break. Place a layer of beans in a bean pot or de...
-Lentils
Baked Lentils 1 quart lentils 1 quart water 1 teaspoon salt 1/2 teaspoon pepper 6 ounces salt pork 1 small onion Pick over and wash lentils. Soak in water overnight. In morning, pour water off. Put...
-Nuts
Nut Loaf 2 cups soft bread crumbs 1 cup milk 2 cups chopped nuts 1/2 teaspoon salt 1 egg 1 teaspoon Kitchen Bouquet 1/8 teaspoon pepper 1 tablespoon butter or drippings Soak the crumbs in milk...
-Bananas
Moulded Cereal With Banana Turn any left-over breakfast cereal, while still hot, into cups rinsed in cold water, half filling the cups. When cold, scoop out the centers, and fill the open spaces with...
-Potato Recipes
Potatoes Au Gratin 6 cold boiled potatoes 2 cups of milk 2 tablespoons of butter or butter substitute 3 tablespoons of flour 4 heaping tablespoons grated cheese Salt and pepper to taste Put the ...
-Corn
Corn Pudding 4 cups corn 2 cups milk Salt 3 eggs 1/2 cup butter or butter substitute Pepper Beat yolks; add corn, milk, butter or butter substitute, salt and pepper. Pour into a greased baking-...
-Peppers
Stuffed Peppers Use green sweet peppers of uniform size. Cut a piece off the stem end, or cut them in two lengthwise, and remove the seeds and partitions. Put them in boiling water for five minutes t...
-Fish
Fish Is A Most Excellent And Appetizing Substitute For Meat. For Recipes, Etc., See Pages 36 To 48 Of This Book. People have got more or less into the habit of eating fish on Fridays only. Fish are j...
-Fish Recipes
How To Tell When Fish Is Fresh. In fresh fish the eyes are bright, the gills red, and the flesh firm and odorless. Put fish in water, and if it sinks you will know it is fresh. If it floats, it is a ...
-General Directions For Cooking Fish
Boiled Fish Small fish, such as small Cod and Haddock, should be cooked whole in enough boiling water to cover, to which is added salt, lemon juice or vinegar. Sew the fish in a piece of muslin to ke...
-General Directions For Cooking Fish. Part 2
Baked Bluefish Select a nice large Bluefish, clean, and prepare it for baking. Wash it in salted water, and after drying it thoroughly, fill with stuffing. Sew up the opening and rub the fish all ove...
-General Directions For Cooking Fish. Part 3
Baked Tile Fish Follow directions given for Baked Cod or Halibut. Baked Mackerel Stuff with dressing, dredge with salt and flour. Bake thirty minutes, basting often with water, butter or dripping...
-General Directions For Cooking Fish. Part 4
Broiled Fish Broiled Cod. Split, wash, and wipe dry a small Cod. Rub the gridiron with a piece of fat, and lay the fish upon it, being careful to have the inside downward. If the fish is very thick c...
-General Directions For Cooking Fish. Part 5
Fried Eels After skinning, cleaning, and washing them, cut them into short pieces, and dry them well with a soft cloth. Season them with salt and pepper, flour them thickly, and fry them in boiling f...
-Salt Fish
Bloaters Take off head and split open and clean. Put fish into frying - pan, cover with cold water and bring to boiling point. Pour off water and fry. Creamed Salt Codfish Pick in small pieces on...
-Salt Fish. Part 2
Creamed Salt Mackerel Soak the Mackerel for twelve hours or more, with the skin side up, and change the water several times. Simmer it for fifteen or twenty minutes; and, if convenient, have in the w...
-Salt Fish. Part 3
Fish Hash Prepare the fish as for fish balls; chop fine cold potatoes, and mix with the fish or use rice in place of potatoes. Turn the hash into the frying-pan with two tablespoons of hot fat; add h...
-Fish Soups
Fish Stock Put all the trimmings from the fish, such as the skeleton, head, fins, etc., into a saucepan, and add enough water to cover. Let simmer for two or three hours. Then add carrot, parsley, on...
-Fish Chowders
Fish Chowder, No 1. Take three or four pounds of fresh Haddock or Cod and cut in pieces of three inches square. Place in the bottom of your kettle five or six slices of salt pork, fry brown, then add...
-Fish Salads
Herring Salad Soak over night three Holland Herrings, cut in small pieces. Cook and peel eight medium potatoes and when cold chop with two small cooked red beets, two onions, three hard - boiled eggs...
-Vegetables
In buying vegetables buy those that are in season and not those that are getting scarce and therefore more expensive. In buying vegetables select them yourself and see that they are fresh. This is al...
-Vegetable Recipes
General Directions All green vegetables, roots, and tubers should be crisp and firm when put on to cook. If for any reason a vegetable has lost its firmness and crispness it should be soaked in very ...
-Cabbage
Cabbage With Cheese (Very Good) Boil the cabbage as directed on page 51. Press out all the water and chop it. Make a white sauce of one tablespoon each of butter and flour, one cup of milk, one-half ...
-Cauliflower
Remove all the large green leaves and the greater part of the stalk. Put the head down in a pan of cold water which contains to each quart a teaspoon of salt and a teaspoon of vinegar. Let it soak in ...
-Brussels Sprouts
Brussels Sprouts Blanched Remove the wilted or yellow leaves from the little heads or sprouts, cut the stock close to the head, and soak in salted cold water for an hour or more. Drain well and put...
-Kale
There are several varieties of this vegetable. The dwarf, green - curled kale is the best for the table and is a fall and spring vegetable. The leaves are sweeter and more tender after having been tou...
-Spinach
To clean the spinach cut off the roots, break the leaves apart and drop them into a large pan of water, rinse them well in this water and put them in a second pan of water. Continue washing in clean w...
-Green Peas and Beans
This vegetable should be cooked as soon as possible after gathering. Some varieties of peas lack sweetness, and in this case a little sugar in the water in which they are cooked improves the flavor. O...
-Dried Beans
All dried beans require the same preliminary treatment, no matter how they are to be finally cooked and served. Look them over carefully to remove all dirt and pebbles, then wash clean. Soak them over...
-Potatoes
A poisonous substance called solanin is found in or near the skin of potatoes which have grown exposed to the sun or a strong light. Solanin also develops when potatoes are allowed to sprout, and seri...
-Turnips
This vegetable is generally spoiled by overcooking. The flat, white summer turnip, when sliced, will cook in thirty minutes. If the cooking is prolonged beyond this time, the vegetable begins to deter...
-Carrots
The carrot is valuable as a vegetable and as a flavorer. When partially grown and fresh from the ground they have a delicious flavor, and are so tender that may be cooked without water. As the carrot ...
-Parsnips
This vegetable, because of its pronounced taste, is probably not so generally liked as are most of the other roots. It is at its best in the early spring, when it has been in the ground all winter. T...
-Salsify
This vegetable is sometimes called oyster plant, because the flavor suggests that of the oyster, particularly when the boiled vegetable is sliced and fried in butter or drippings. Salsify is one of th...
-Beets
Beets are among our most useful vegetables, since they may be had all through the summer and may also be stored in good condition for winter use. Sometimes beets are cut in small pieces, after boiling...
-Kohlrabi, Or Turnip Cabbage
This vegetable is a variety of the cabbage, but instead of the reserve nutritive matter of the plant being stored largely in the leaves or flowers, it is collected in the stem, which forms a turniplik...
-Celery
This vegetable is so generally grown that one can find it in large markets nearly every month of the year. Celery is at its best in the late fall and early winter, when the weather has been cold enoug...
-Onion
This vegetable is the most useful of all our flavorers, and there is hardly a soup, stew, sauce, etc., that is not improved by the addition of the onion flavor. As a vegetable the onion may be prepare...
-Cucumbers
The cucumber is much oftener eaten in the United States as a salad than cooked, yet it is a very palatable vegetable when stewed and served with a white sauce, or seasoned with butter, salt, and peppe...
-Tomatoes
The tomato, although not very nutritious, may be classed as one of our most useful vegetables. Raw, it makes an attractive and refreshing salad and may be served by itself or in combination with other...
-Green Pepper
The sweet green pepper, though fairly common in our city markets, is not as widely known as a vegetable as it deserves. Sliced, it makes a very fine salad alone, or mixed with other salad plants like ...
-Eggplant
Baked Eggplant For baked eggplant make a dressing as for stuffed peppers, except that a little more salt, pepper, and butter or drippings are used. Cut the eggplant in two lengthwise, scrape out the ...
-Squash
The various varieties of the summer squash are generally cooked when so small and tender that the thumb nail can pierce the rind easily. To prepare for the table wash the squash, cut into small piece...
-Green Corn
Green corn, a typical American food product, is a vegetable which, for most palates, is easily spoiled by overcooking, since the longer the cooking period the less pronounced the delicate corn flavor....
-Vegetable Hash
Hash may be made with one or many cooked vegetables, the vegetable or vegetable being used alone or combined with meat or fish. Potato is the most useful vegetable for a hash, as it combines well with...
-Vegetable Soups
Nearly every vegetable grown may be employed in the preparation of soups, either as the foundation for the soup or as a garnish to any kind of meat stock. Meat, meat broth, or beef extract may be adde...
-Fried Vegetables For Seasoning
Vegetables when used raw as a seasoning give a strong flavor, and only a little of each should be used. For flavoring soups, sauces, stews, etc., fried vegetables are far superior to the raw. To prepa...
-Vegetable Salads And Dressings
Nearly all vegetables may be served in the form of salad. The salads made with the raw vegetables are more refreshing and perhaps more generally relished than those made with cooked vegetables. The mo...
-Cereals
Cereals rank first among vegetable foods. They contain in varying proportions all the elements necessary to support life. They contain a great deal of starch, which is needed to keep the body warm and...
-Oatmeal
Oatmeal Porridge Oatmeal Requires To Be Cooked Until Very Soft, But Should Not Be Mushy The ordinary rule is to put a cup of meal into a quart of salted boiling water (a teaspoonful of salt), and le...
-Hominy
Hominy Grits Add One Cup Of Hominy To 4 Cups Of Boiling Water Cook for ten minutes directly over the fire and then put into a double boiler. Cook for two hours, stir occasionally, very lightly. If h...
-Cereal Molded With Fruit
Take Left-Over Cold Cereal If very stiff, add. a little milk or water and stir into it a few scalded cut-up dates or figs. Prunes or any other cooked fruit can be used in place of dates or figs. Pour...
-Turkish Rice
Wash And Drain One-Half Cup Rice; Cook In One Tablespoon Butter (Or Drippings) Until Brown; Add One Cup Boiling Water, And Steam Until Water Is Absorbed Add one and three-fourths cups hot stewed toma...
-Kidney Beans And Rice With Brown Sauce
Put Two Tablespoons Of Butter Or Drippings In A Saucepan And Brown Until Dark, But Do Not Burn It Add one tablespoon flour, stir and brown again. Add two cups good stock (beef is best); season with s...
-Rice Recipes
Rice With Gravy Boil Rice (See Boiled Rice.) Heat any left-over gravy you have and pour over the rice. Rice With Stewed Prunes Wash And Pick Over Prunes Put in a saucepan, cover with cold wat...
-Bread
Freshly baked bread is not as healthy as bread that is a day or more old. In the case of dyspeptics, doctors first of all forbid fresh bread and insist upon the patient eating bread a day or two old. ...
-Bread Recipes
Flour Flour should always be kept in a cool, dry place, away from dust, flies, and vermin, and, since it absorbs flavors easily, away from other foods or other supplies which have strong odors. This ...
-Bread Recipes. Continued
Corn - Meal - And - Wheat Bread 1 1/2 cups milk, water, or a mixture of the two 1 cake compressed yeast 1 1/2 teaspoons salt 1 tablespoon sugar 1 tablespoon fat (if used) 1 cup corn - meal 2 cups...
-How To Use Left-Overs
European housewives are noted for knowing how to combine leftovers in such a way as to make most savory and nourishing dishes; indeed, it is a common saying that a European family can live on what the...
-Left-Over Meat Recipes
Do not reheat left-over cooked meat for a long time at a great heat, as this will make the meat tough. Left-over cooked meat will be much more palatable if highly seasoned. Left-over beef, lamb, mut...
-Left-Over Meat Recipes. Part 2
Beef Fritters Chop sufficient cold cooked beef to make one pint; add to it a teaspoon of salt, and a quarter of a teaspoon of pepper. Beat two eggs until light, add to them a half pint of water or st...
-Left-Over Meat Recipes. Part 3
Cottage Pie 1 cup chopped meat 1 cup hot water or gravy 2 cups hot mashed potato 1/2 teaspoon salt 1/2 cup hot milk 1 tablespoon of drippings Few grains celery salt 1/8 teaspoon pepper Put meat i...
-Left-Over Meat Recipes. Part 4
Scrambled Mutton 2 cups cold mutton, chopped 1 tablespoon of drippings 2 tablespoons hot water 3 eggs Pepper and salt. Add the meat to the hot water and drippings. When the meat is hot, break in t...
-Left-Over Meat Recipes. Part 5
Roast Lamb Or Beef Reheated In warming up a leg of lamb or standing rib roast of beef, heap up the cavity left after carving with mashed potato. Brush over with melted drippings and brown in oven. ...
-Left-Over Poultry Recipes
Left-over chicken or turkey makes excellent hash, scalloped dishes, croquettes, cream dishes, and salads. The carcass of a chicken or a turkey makes a splendid soup. Stuffing left from chicken or tu...
-Left-Over Vegetable Recipes
Any left-over vegetables may be used for flavoring soup; also for making creamed soups, scalloped dishes, and hash. A number of vegetables may be mixed together and used for a salad. Peas, tomatoes,...
-Left-Over Egg Recipes
Save your egg shells and use them to clear soups, coffee and jelly. Dry out the egg shells; then crush them and keep them in a covered glass jar until ready to be used. Any left-over poached or soft...
-Left-Over Cereal Recipes
Cereals are improved by long cooking. Therefore, oatmeal, hominy, and other cereals which are left over can be added next day to the fresh-cooked cereal. Left-over cereal can be moulded cold with fru...
-Stale-Bread Recipes
Small bits of stale bread may be slowly dried in the oven until crisp and brittle, then ground in a meat chopper or rolled. These bread crumbs should be kept in a covered glass jar and may be used for...
-Stale Cakes
Stale Cake With Custard Moisten with lemon juice enough stale cake to cover the bottom of a glass dish holding a quart. Make a soft custard by scalding two cups of milk and pouring it slowly upon two...
-Fruit
Any fresh fruit that has become soft should be cooked at once with a little sugar added, to make a sauce, or it can be made into jelly. Any left-over canned fruit may be rubbed through a sieve and us...
-Soap
To Make White Hard Soap. Save every scrap of fat each day; fry out all that has accumulated, however small the quantity. This is done by placing the scraps in a frying-pan on the back of the range. If...
-Fireless Cooker
A fireless cooker is a box so made and lined that when food is heated over a fire for a short time and then placed in the box, the heat will be retained in the box and the food will continue to cook w...
-General Directions For Cooking With A Fireless Cooker
Soups should be cooked on the stove in the cooking-pail for about thirty minutes, then put in the fireless cooker and left for about 12 hours. Reheat before serving. (If the soup were cooked on a coa...
-Chicken Fricassee
Cut Up Chicken And Roll Each Piece In Flour; Brown Pieces In Fat; As Each Piece Is Browned, Pack In Cooking-Pail Make some gravy in pan in which browning is done. Pour gravy into the cooking-pail and...
-Dried Peas, Beans And Lentils
Prepare In Your Usual Way And Cook On The Stove In The Cooking-Pail For Ten Minutes Then put in the fireless cooker and leave for 8 to 10 hours. ( By using the fireless cooker you save at least 3 ho...
-Canning Fruits And Vegetables
One secret of success in canning is cleanliness. For this reason, keep the room as free as possible from dust; keep the table, your hands, and your clothes clean while you work; and wash all the utens...
-General Directions For Canning Fruits With Sugar
Pack fruit compactly in jars. It will pack better if put in a strainer or piece of cheese-cloth and lowered into boiling water for about one minute. This is called blanching. Blanch fruit in small l...
-General Directions For Canning Vegetables
Pack vegetables compactly in jars. Add boiling water and salt. Release any air bubbles by slipping a knife or spatula down between vegetables and jar. Put on rings and cover without fastening them dow...
-How To Preserve Eggs At Home
As the shells of eggs are porous, air and germs can get into the eggs through the shell and make them unfit to eat. No eggs are perfectly clean when bought; therefore it is best to wipe them with a cl...
-The Problem Of The World
At the present moment food is the problem of practically the entire world. Because of the European war many countries have been unable to raise as much food as they did in previous years. Over forty ...









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previous page: Food Study | by Mabel Thacher Wellman
  
page up: Food Science Books
  
next page: Eating To Live | by John Janvier Black