3. Before beginning to cook, make sure that hands and nails are perfectly clean and the hair neatly dressed. 4. If you cannot remember the recipes, copy them on a slip of paper, or, better, on cards perforated so that they may be hung on a convenient hook. Preserve the cards in an alphabetical card file for future use. 5. All measurements are level. Sift flour before measuring. 3 teaspoons =1 tablespoon; 16 tablespoons =; I cup ; 2 cups = I pint. 9 10 LESSONS IN COOKING The directions for preparing the meals are based, for the most part, on the use of gas as fuel. They apply, as well, to gasoline and blue-flame oil stoves, except that these are usually a little slower in action. When a coal range is used, more time must be allowed for preparing meals, unless the fire is in proper condition. If hard coal is the fuel, it is desirable to have coke or charcoal and wood on hand, to obtain quick heat when the fire is low. The inexpensive lamp oil stove may be used in connection with a coal stove to save time. SETTING THE TABLE Have the tablecloth of correct size to hang well at the ends and sides of the table. Put on the silence cloth smoothly. Lay tablecloth with the crease exactly in the middle of the table. Breakfast and luncheon are often served on the bare table with doilies or mats under plates, glass and serving dishes. Arrange plates an even distance apart around the table, right side up, one inch from edge of table. Place knife at the right, sharp edge towards the plate. Fork at the left, tines up. Spoon or spoons beside the knife, bowl up. Napkin neatly folded or in ring beside the fork. Place tumbler at the right, opposite the farther edge of plate. Bread and butter plate or butter plate at the left, in line with tumbler. Be sure that all the required serving spoons, knives and forks are on the table or are put on when dishes are served, together with required plates or saucers for each course. Be sure that all the "constants" are on — bread and butter, milk and water, sugar, salt and pepper and condiments, oil and vinegar as needed. Place inside the line of plates. The harmony of the meal should never be disturbed through forgetting required dishes, condiments, etc. (For further direction see Laying the Table for Formal Dinner, page 415.) SEPTEMBER MENUS Monday Lesson 1 BREAKFAST OATMEAL — CREAM AND SUGAR SOFT COOKED EGGS BUTTERED TOAST COFFEE Oatmeal Into the upper part of a double boiler put 2 cups of hot water with Yi teaspoon salt. Place directly over the flame or hot coals, and when the water is boiling, slowly stir into it % cup rolled oats. Let the mixture boil for a few moments, stirring" occasionally, then set over hot water in the lower part of the boiler and cook for at least i hour, preferably 2 hours. Soft Cooked Eggs Put I quart of boiling water into a hot saucepan, gently lower 4 eggs✪ Soft Cooked Eggs into the water, and let stand, covered, on the back of the range, where the heat will be neither increased nor diminished, for 8 or 10 minutes.

AI-modernized reading of the original text

3. Before beginning to cook, make sure that hands and nails are perfectly clean and the hair neatly dressed. 4. If you cannot remember the recipes, copy them on a slip of paper, or, better, on cards perforated so that they may be hung on a convenient hook. Preserve the cards in an alphabetical card file for future use. 5. All measurements are level. Sift flour before measuring. 3 teaspoons =1 tablespoon; 16 tablespoons = 1 cup ; 2 cups = I pint. The directions for preparing the meals are based, for the most part, on the use of gas as fuel. They apply, as well, to gasoline and blue-flame oil stoves, except that these are usually a little slower in action. When a coal range is used, more time must be allowed for preparing meals, unless the fire is in proper condition. If hard coal is the fuel, it is desirable to have coke or charcoal and wood on hand, to obtain quick heat when the fire is low. The inexpensive lamp oil stove may be used in connection with a coal stove to save time. SETTING THE TABLE Have the tablecloth of correct size to hang well at the ends and sides of the table. Put on the silence cloth smoothly. Lay tablecloth with the crease exactly in the middle of the table. Breakfast and luncheon are often served on the bare table with doilies or mats under plates, glass and serving dishes. Arrange plates an even distance apart around the table, right side up, one inch from edge of table. Place knife at the right, sharp edge towards the plate. Fork at the left, tines up. Spoon or spoons beside the knife, bowl up. Napkin neatly folded or in ring beside the fork. Place tumbler at the right, opposite the farther edge of plate. Bread and butter plate or butter plate at the left, in line with tumbler. Be sure that all the required serving spoons, knives and forks are on the table or are put on when dishes are served, together with required plates or saucers for each course. Be sure that all the "constants" are on — bread and butter, milk and water, sugar, salt and pepper and condiments, oil and vinegar as needed. Place inside the line of plates. The harmony of the meal should never be disturbed through forgetting required dishes, condiments, etc. (For further direction see Laying the Table for Formal Dinner, page 415.) Monday Lesson 1 OATMEAL — CREAM AND SUGAR SOFT COOKED EGGS BUTTERED TOAST Oatmeal Into the upper part of a double boiler put 2 cups of hot water with Yi teaspoon salt. Place directly over the flame or hot coals, and when the water is boiling, slowly stir into it % cup rolled oats. Let the mixture boil for a few moments, stirring" occasionally, then set over hot water in the lower part of the boiler and cook for at least i hour, preferably 2 hours. Soft Cooked Eggs Put I quart of boiling water into a hot saucepan, gently lower 4 eggs into the water, and let stand, covered, on the back of the range, where the heat will be neither increased nor diminished, for 8 or 10 minutes.

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Lessons in cooking through preparation of meals