4. No soaking of vegetables, except cabbage, turnips, onions, brus- sels sprouts. 5. Wiping meats and fish with damp cloth — keep cool and covered. 6. Searing at temp, of 300° F. or brisk boiling 15 minutes to seal pores. 7. Gentle heating for soft-cooked albumen and all other proteid foods. 8. Never boil milk. 9. Have fat smoking white heat for deep fat living. Temp. 350 to 400° F. 10. Only melt butter and sugar, except when roux or caramel is de- sired. 11. Have H20 just at boiling point for tea, coffee and drinks. 12. In white sauce blend butter and flour, add hot milk slowly, cook- ing paste briskly meanwhile. 13. Chop fat into flour in pastry-making with two knives. 11. Have all pastry mixtures as cool as possible and handle as little as possible. 15. Keep all fats closely covered and cold. 16. Keep all leavening powders and spices covered closely. 17. Cover all cold foods whenever possible. 18. Never cover foods when they are warm. 19. Never put hot food into refrigerator. 20. Cork olive oil tightly and never allow it to congeal. 21. In beating or stirring foods try to incorporate fresh air. Air kitchen frequently. 22. Keep all cut fruits, fruit juices and vinegar tightly covered. 23. Never put onions, cabbage or its allies, or fish into refrigerator with other foods. They will readily flavor other foods. 21. Never put waste and trimmings from vegetables or cheese in with perfect part. 25. Cook vegetables as quickly as possible — especially, those with color. 26. Serve hot foods hot, and cold foods cold. 27. Leave flour, meal, graham, etc., uncovered, or in paper bags. 28. Do not slop and drizzle liquids. If spilled, wipe up in lukewarm naphtha soap solution. LABORATORY COOK HOOK. 9 29. Never cut vegetables, or pu1 lisli on moulding board; have board special. ."»(». Never use wooden spoon in mixtures containing onion flavor. Have special dish for cooking onions. 31. Never leave metal spoons in liquids. 32. Do not burn paper or garbage on the coal fire. 1. Never hull strawberries or pluck grapes, raisins, cherries, etc., from stems before washing. 2. Plunge oysters, figs, etc., that are eaten raw — first into hot H20 ami then cool and dry them before eating. 3. Wash all fruit without soaking. 4. Never nse metallic spoon in any acid fruit or vegetable. Use wooden one. 5. Wash boards or chopping bowl at once in cold H20 after using onion or cabbage in them. Dry in sunlight. 6. Wood absorbs and retains flavors. Never put wet boards or trays near the fire to dry. 7. Do not allow teakettles or double boilers to become dry. If dry and hot, let cool before adding cold H20. 8. Have special receptacle for matches and keep in cool, dry place; as tin can. 9. Never throw burnt matches into waste basket. Have metal re- ceptacle for them, throw into stove or sink. 10. Screen all windows and doors, protect food from the common house fly, which is known to be a carrier of disease. Eeacl Dr. Gordon K. Dickinson's book on the House-fly. STEPS IN MARKETING 1. Hand picked. 2. Graded. 3. Wrapped in tissue paper. 4. Packed in layers. 5. Faced — rounded up with choicest. G. New York considered best market in East. PRESERVATION OF FOOD EXPERIMENTS Materials for each person. 1. Fresh fruit. 2. Salt, sngar, cinnamon, alcohol, vinegar.

AI-modernized reading of the original text

4. No soaking of vegetables, except cabbage, turnips, onions, brussels sprouts. 5. Wiping meats and fish with damp cloth — keep cool and covered. 6. Searing at temp, of 300° F. or brisk boiling 15 minutes to seal pores. 7. Gentle heating for soft-cooked albumen and all other proteid foods. 8. Never boil milk. 9. Have fat smoking white heat for deep fat frying. Temp. 350 to 400° F. 10. Only melt butter and sugar, except when roux or caramel is desired. 11. Have H₂O just at boiling point for tea, coffee and drinks. 12. In white sauce blend butter and flour, add hot milk slowly, cooking paste briskly meanwhile. 13. Chop fat into flour in pastry-making with two knives. 11. Have all pastry mixtures as cool as possible and handle as little as possible. 15. Keep all fats closely covered and cold. 16. Keep all leavening powders and spices covered closely. 17. Cover all cold foods whenever possible. 18. Never cover foods when they are warm. 19. Never put hot food into refrigerator. 20. Cork olive oil tightly and never allow it to congeal. 21. In beating or stirring foods try to incorporate fresh air. Air kitchen frequently. 22. Keep all cut fruits, fruit juices and vinegar tightly covered. 23. Never put onions, cabbage or its allies, or fish into refrigerator with other foods. They will readily flavor other foods. 21. Never put waste and trimmings from vegetables or cheese in with perfect part. 25. Cook vegetables as quickly as possible — especially, those with color. 26. Serve hot foods hot, and cold foods cold. 27. Leave flour, meal, graham, etc., uncovered, or in paper bags. 28. Do not slop and drizzle liquids. If spilled, wipe up in lukewarm naphtha soap solution. 29. Never cut vegetables, or put fish on moulding board; have board special. ."»(». Never use wooden spoon in mixtures containing onion flavor. Have special dish for cooking onions. 31. Never leave metal spoons in liquids. 32. Do not burn paper or garbage on the coal fire. 33. Never hull strawberries or pluck grapes, raisins, cherries, etc., from stems before washing. 34. Plunge oysters, figs, etc., that are eaten raw — first into hot H₂O ami then cool and dry them before eating. 3. Wash all fruit without soaking. 36. Never use metallic spoon in any acid fruit or vegetable. Use wooden one. 5. Wash boards or chopping bowl at once in cold H20 after using onion or cabbage in them. Dry in sunlight. 6. Wood absorbs and retains flavors. Never put wet boards or trays near the fire to dry. 39. Do not allow teakettles or double boilers to become dry. If dry and hot, let cool before adding cold H₂O. 8. Have special receptacle for matches and keep in cool, dry place; as tin can. 9. Never throw burnt matches into waste basket. Have metal receptacle for them, throw into stove or sink. 41. Screen all windows and doors, protect food from the common house fly, which is known to be a carrier of disease. Read Dr. Gordon K. Dickinson's book on the House-fly. STEPS IN MARKETING 1. Hand picked. 2. Graded. 3. Wrapped in tissue paper. 4. Packed in layers. 5. Faced — rounded up with choicest. G. New York considered best market in East. PRESERVATION OF FOOD EXPERIMENTS Materials for each person. 1. Fresh fruit. 2. Salt, sngar, cinnamon, alcohol, vinegar.

The Worcester domestic science school's one year course laboratory cook book