The international cook book

Spinach .... Water cress Turnip Asparagus . . . Sea kale Kohl-rabi Rhubarb .... Okra Squash Endive .... Cauliflower Beets Marrow .... Egg plant Carrots Sorrel Cabbage Onions Sauerkraut . . . Radishes Green peas (very young) Beet greens . . Leeks Dandelions . . . String beans (very young) Swiss chard . . Broccoli Celery French artichokes Mushrooms Peppers Tomatoes Vegetables (fresh or canned) J5% 20% Green peas Potatoes Jerusalem artichokes Shell beans Parsnips Baked beans Lima beans (very young) Green corn Boiled rice Boiled macaroni 10% Strawberries Lemons . . Cranberries . Peaches . . Pineapple Blackberries Oranges . . Fruits (fresh) iS% 20% Raspberries Plums Currants Bananas Apricots Prunes Pears Apples Blueberries Cherries 370 THE INTERNATIONAL COOK BOOK Helps in Cookery 1 . Grease dish in which chocolate is to be melted. 2 . Grease cup in which molasses is to be measured. 3 . Two tablespoons of lemon juice added to i cup sweet milk will sour it immediately. 4. Celery leaves dried and added to soup will improve the flavor. 5. To skin tomatoes quickly hold over flame until skin cracks. 6. Parsley and chives may be had the year round for garnish by growing them in flower pots. 7. Scissors dipped in water or flour facihtates the cutting of marshmallows. 8. Cream butter before using it to spread sandwiches. 9. Bread twenty-four hours old will cut best for sandwiches. 10. Heat milk before adding it to mashed potatoes. 11. Cookie mixture, cheese wafers, and pastry are easier to work with and less flour will be needed to roll if chilled before rolUng. 12. Too sweet a mixture w^ll not freeze. 13. The coating of the spoon is the best test for boiled custard. 14. Keep on hand for home use quart jars of French dressing, mayonnaise dressing, and boiled dressing. Ha\'ing these ready facilitates the serving of salads. 15. A clove of garlic added to French dressing adds a dehcious flavor. 16. Remove the outer leaves from a head of lettuce. Cut out the core. Leave as a head, hold under cold water faucet, drain. Wrap in damp cloth or lettuce bag and keep on ice. Unpeel leaves from heart of lettuce as needed. 17. Prepare lettuce as given before. Put in covered glass or enamel dish if automatic refrigerator is used. 18. Break off long stems from parsley. Wash parsley. Drain. Put in damp cloth or bag and keep on ice. 19. Prepare parsley as given above. Put in covered glass or enamel dish if automatic refrigerator is used. 20. It is important that everything for salads be cold, clean, and crisp. COOKERY TECHNIQUE 371 21. Do not mix salads until they are ready to serve. 22. An equal quantity of whipped cream added to salad dressing gives a smoother and better tasting product. 23. Keep milk and cream bottles capped all the time. 24. Keep butter in a covered dish. 25. Keep candles in a cold place until needed. 26. Save the paraffin from jelly and jam glasses. Wash and dry. This can be used again. 27. A little cornstarch or a few kernels of rice added to the salt in the shaker will keep it from getting too moist during damp weather. 28. Do not grease an angel food tin. 29. Do not grease a sponge cake tin. 30. All measurements should be level. 31. Keep a brush in the kitchen to clean the toaster with.