Rice Croquettes 101 Rice, Steamed 101 Shelled Beans . 98 Spanish Onions^ Baked 104 Spanish onions 105 Spinach 100 Spinach, with cream 105 Squash, Baked 107 Squash, Fried 107 Squash, Mashed 107 String Beans 97 Succota.sh 100 Sweet Potatoes, Baked 94 Sweet Potatoes, Boiled 94 Sweet Potatoes, Cold 94 Tomatoes, baked 105 Tomatoes, Deviled 97 Tomatoes, Raw 98 Tomatoes, Stuffed 98 To Preserve ^'egetables for Win- ter Use 107 Vegetable marrow, boiled 105 GOLDEN RULES FOR THE KITCHEN Without cleanliness and punctuality good Cooking is impossible. Leave nothing dirty; clean and clear as you go. A time for everything, and everything in time. A good Cook wastes nothing. . An hour lost in the morning has to be run after all day. Haste without hurry saves worry, fuss and tlurry. Stew boiled is Stew spoiled. Strong fire for Roasting ; clear fire for Broiling. Wash Vegetables in three waters. Boil fish quickly, meat slowly. : : GARNISHING : : There is a congruity in the serving and garnishing of dishes that is often lost sight of. To be very neat, very simple, and good of the Icind, is generally all that is wanted in a moderate household. There never can be any excuse for untidy serving, or food set awry, and grease in the w ong place, sauce spilt over the edges of the dish, or dirt. Such things look worse on an elaborate dinner than a plain one, just as a soiled collar and dirty hands look worst of all with a smart dress and gold bracelets. One word more: Never attempt to serve a dinner beyond your powers. XV THE TIME IT TAKES TO COOK FOOD •JOTE: — The figures found here may vary sHghtly according to the degree of heat, the nature ot the water, the material of the cooking uten- sils; but they may be relied upon to be, on the average, cor-^ot. NATURE OF THE FOOD. Asparagus Beef, rib or sir- loin; rare. . . . Beef, rib or sir- lion; well done Ten minutes for each additional pound, Beef, rump, rare " " well done Beets, young. . " winter. . Cabbage, young " winter Capon Chicken Corn, green . . . Duck Duckling Fowl, large.. . . " small... Goose Lamb 8 I full size full size large small full size 9 25 45 5 55 15 20 to 30 30 50 to 60 25 to 35 45 30 NATURE OF THE FOOD. Onions, young. " winter. Peas, green . . . Pigeon Pork, sgare rib . " cnine - . . Potatoes, boiled " baked Shell beans. . . Squash, boiled. " baked. Spinach Sweetpotatoes, boiled Sweetpotatoes, baked Tomatoes .... " canned Turkey, stuffed Turnips, young " winter Veal QUANTI- TIES IN LBS. under 10 lbs, 10 over 10 30 20 to 25 30 30 30 45 25 45 15 45 45 25 45 WEIGHTS AND THEIR EQUIVALENTS. I lb. of flour I quart. I pound of granulated sugar 2 cups. I pound of pulverized sugar 2 heaping cups. I pound butter 2 cups, I pound of chopped meat I pint. 10 medium sized eggs i pound. I flowing over pint of milk i pound. 1 teaspoonful of soda and 2 of cream tartar, equal three teaspoonfuis of baking powder. A cupful of sour milk requires a level teaspoonful of soda. 2 ordinary sized cupfuls equal one pint. SOUPS AND HOW TO MAKE THEM

AI-modernized reading of the original text

Rice Croquettes 101 Rice, Steamed 101 Shelled Beans . 98 Spanish Onions, Baked 104 Spanish onions 105 Spinach 100 Spinach, with cream 105 Squash, Baked 107 Squash, Fried 107 Squash, Mashed 107 String Beans 97 Succota.sh 100 Sweet Potatoes, Baked 94 Sweet Potatoes, Boiled 94 Sweet Potatoes, Cold 94 Tomatoes, baked 105 Tomatoes, Deviled 97 Tomatoes, Raw 98 Tomatoes, Stuffed 98 To Preserve Vegetables for Winter Use 107 Vegetable marrow, boiled 105 GOLDEN RULES FOR THE KITCHEN Without cleanliness and punctuality good Cooking is impossible. Leave nothing dirty; clean and clear as you go. A time for everything, and everything in time. A good Cook wastes nothing. . An hour lost in the morning has to be run after all day. Haste without hurry saves worry, fuss and hurry. Stew boiled is Stew spoiled. Strong fire for Roasting ; clear fire for Broiling. Wash Vegetables in three waters. Boil fish quickly, meat slowly. : : GARNISHING : : There is a congruity in the serving and garnishing of dishes that is often lost sight of. To be very neat, very simple, and good of the Icind, is generally all that is wanted in a moderate household. There never can be any excuse for untidy serving, or food set awry, and grease in the wrong place, sauce spilt over the edges of the dish, or dirt. Such things look worse on an elaborate dinner than a plain one, just as a soiled collar and dirty hands look worst of all with a smart dress and gold bracelets. One word more: Never attempt to serve a dinner beyond your powers. THE TIME IT TAKES TO COOK FOOD NOTE: — The figures found here may vary slightly according to the degree of heat, the nature ot the water, the material of the cooking utensils; but they may be relied upon to be, on the average, correct. NATURE OF THE FOOD. Asparagus Beef, rib or sirloin; rare. . . . Beef, rib or sirlion; well done Ten minutes for each additional pound, Beef, rump, rare " " well done Beets, young. . " winter. . Cabbage, young " winter Capon Chicken Corn, green . . . Duck Duckling Fowl, large.. . . " small... Goose Lamb 8 I full size full size large small full size 20 to 30 50 to 60 25 to 35 NATURE OF THE FOOD. Onions, young. " winter. Peas, green . . . Pigeon Pork, spare rib . " chine . . Potatoes, boiled " baked Shell beans. . . Squash, boiled. " baked. Spinach Sweetpotatoes, boiled Sweetpotatoes, baked Tomatoes .... " canned Turkey, stuffed Turnips, young " winter Veal QUANTI- TIES IN LBS. under 10 lbs, over 10 20 to 25 WEIGHTS AND THEIR EQUIVALENTS. I lb. of flour I quart. I pound of granulated sugar 2 cups. I pound of pulverized sugar 2 heaping cups. I pound butter 2 cups, I pound of chopped meat I pint. 10 medium sized eggs i pound. I flowing over pint of milk i pound. 1 teaspoonful of soda and 2 of cream tartar, equal three teaspoonfuis of baking powder. A cupful of sour milk requires a level teaspoonful of soda. 2 ordinary sized cupfuls equal one pint. SOUPS AND HOW TO MAKE THEM

The century cook book