The Easiest Way in Housekeeping and Cooking Part 32

TIME TABLE FOR VEGETABLES.

_Half an hour_,--Pease, potatoes, asparagus, rice, corn, summer squash, canned tomatoes, macaroni.

_Three-quarters of an hour_,--Young beets, young turnips, young carrots and parsnips, baked potatoes (sweet and Irish), boiled sweet potatoes, onions, canned corn, tomatoes.

_One hour_,--New cabbage, sh.e.l.led and string beans, spinach and greens, cauliflower, oyster-plant, and winter squash.

_Two hours_,--Winter carrots, parsnips, turnips, cabbage, and onions.

_Three to eight hours_,--Old beets.

TIME TABLE FOR BREAD, CAKES, ETC.

Bread,--large loaves, an hour; small loaves, from half to three-quarters of an hour.

Biscuits and rolls, in from fifteen to twenty minutes.

Brown bread, steamed, three hours.

Loaves of sponge cake, forty-five minutes; if thin, about thirty.

Loaves of richer cake, from forty-five minutes to an hour.

Fruit cake, about two hours, if in two or three pound loaves.

Small thin cakes and cookies, from ten to fifteen minutes. Watch carefully.

Baked puddings, rice, &c., one hour.

Boiled puddings, three hours.

Custards to be watched and tested after the first fifteen minutes.

Batter puddings baked, forty-five minutes.

Pie-crust, about half an hour.

DEVILED HAM.

For this purpose, use either the knuckle or any odds and ends remaining.

Cut off all dark or hard bits, and see that at least a quarter of the amount is fat. Chop as finely as possible, reducing it almost to a paste.

For a pint-bowl of this, make a dressing as follows:--

One even tablespoonful of sugar; one even teaspoonful of ground mustard; one saltspoonful of Cayenne pepper; one teacupful of good vinegar. Mix the sugar, mustard, and pepper thoroughly, and add the vinegar little by little. Stir it into the chopped ham, and pack it in small molds, if it is to be served as a lunch or supper relish, turning out upon a small platter and garnis.h.i.+ng with parsley.

For sandwiches, cut the bread very thin; b.u.t.ter lightly, and spread with about a teaspoonful of the deviled ham. The root of a boiled tongue can be prepared in the same way. If it is to be kept some time, pack in little jars, and pour melted b.u.t.ter over the top.

This receipt should have had place under "Meats," but was overlooked.

LIST OF UTENSILS REQUIRED FOR SUCCESSFUL WORKING.

TIN WARE.

One boiler for clothes, holding eight or ten gallons.--Two dish-pans,--one large, one medium-sized.--One two-quart covered tin pail.--One four-quart covered tin pail.--Two thick tin four-quart saucepans.--Two two-quart saucepans.--Four measures, from one gill to a quart, and broad and low, rather than high.--Three tin scoops of different sizes for flour, sugar, &c.--Two pint and two half-pint molds for jellies.--Two quart molds.--One skimmer with long handle.--One large and one small dipper.--Four bread-pans, 10x4x4.--Three jelly-cake tins.--Six pie-plates.--Two long biscuit-tins.--One coffee-pot.--One colander.--One large grater.--One nutmeg-grater.--Two wire sieves; one ten inches across, the other four, and with tin sides.--One flour-sifter.--One fine jelly-strainer.--One frying-basket.--One Dover egg-beater.--One wire egg-beater.--One apple-corer.--One pancake-turner.--One set of spice-boxes, or a spice-caster.--One pepper-box.--One flour-dredger.--One sugar-dredger.--One biscuit-cutter.--One potato-cutter.--A dozen m.u.f.fin-rings.--Small tins for little cakes.--One m.u.f.fin-pan.--One double milk-boiler, the inside boiler holding two quarts.--One fish-boiler, which can also be used for hams.--One deep bread-pan; a dish-pan is good, but must be kept for this.--One steamer.--One pudding-boiler.--One cake-box.--Six teaspoons.

WOODEN WARE.

One bread-board.--One rolling-pin.--One meat-board.--One wash-board.--One lemon-squeezer.--One potato-masher.--Two large spoons.--One small one.--Nest of wooden boxes for rice, tapioca, &c.--Wooden pails for graham and corn meal.--Chopping-tray.--Water-pail.--Scrubbing-pail.--Wooden cover for flour-barrel.--One board for cutting bread.--One part.i.tioned knife-box.

IRON WARE.

One pair of scales.--One two-gallon pot with steamer to fit.--One three-gallon soup-pot with close-fitting cover.--One three-gallon porcelain-lined kettle, to be kept only for preserving.--One four or six quart one, for apple sauce, &c.--One tea-kettle.--One large and one small frying-pan.--Two Russia or sheet iron dripping-pans; one large enough for a large turkey.--Two gem-pans with deep cups.--Two long-handled spoons.--Two spoons with shorter handles.--One large meat-fork.--One meat-saw.--One cleaver.--One griddle.--One wire broiler.--One toaster.--One waffle-iron.--One can-opener.--Three pairs of common knives and forks.--One small Scotch or frying kettle.--One chopping-knife.--One meat-knife.--One bread-knife.--One set of skewers.--Trussing-needles.

EARTHEN AND STONE WARE.

Two large mixing-bowls, holding eight or ten quarts each.--One eight-quart lip-bowl for cake.--Half a dozen quart bowls.--Half a dozen pint bowls.--Three or four deep plates for putting away cold food.--Six baking-dishes of different sizes, round or oval.--Two quart blancmange-molds.--Two or three pitchers.--Two stone crocks, holding a gallon each.--Two, holding two quarts each.--One bean-pot for baked beans.--One dozen Mason's jars for holding yeast, and many things used in a store closet.--Stone jugs for vinegar and mola.s.ses.--Two or three large covered stone jars for pickles.--One deep one for bread.--One earthen teapot.--One dozen pop-over cups.--One dozen custard-cups.--Measuring-cup.

MISCELLANEOUS.

Scrubbing and blacking brushes.--Soap-dish.--Knife-board.-- Vegetable-cutters.--Pastry-brush.--Egg-basket.--Market-basket.-- Broom.--Brush.--Dust-pan.--Floor and sink cloths.--Whisk-broom.-- Four roller-towels.--Twelve dish-towels.--Dishes enough for setting servants' table, heavy stone-china being best.

HINTS TO TEACHERS.

In beginning with a cla.s.s of school-girls from fourteen to eighteen, it is best to let the first two or three lessons be demonstration lessons; that is, to have all operations performed by the teacher. An a.s.sistant may be chosen from the cla.s.s, who can help in any required way. The receipts for the day should first be read, and copied plainly by all the pupils. Each process must be fully explained, and be as daintily and deftly performed as possible. Not more than six dishes at the most can be prepared in one lesson, and four will be the usual number. Two lessons a week, from two to three hours each, are all for which the regular school-course gives time; and there should be not more than one day between, as many dishes can not be completed in one lesson.

After yeast and bread have been once made by the teacher, bread should be the first item in every lesson thereafter, and the cla.s.s made a practice-cla.s.s. Each pupil should make bread twice,--once under the teacher's supervision, and at least once entirely alone. In a large cla.s.s this may occupy the entire time in the school-year. Let the most important operations be thoroughly learned, even if there is little variety. To make and bake all forms of bread, to broil a steak, boil a potato, and make good tea and coffee, may not seem sufficient result for a year's work; but the girl who can do this has mastered the principles of cooking, and is abundantly able to go on alone.

The fire should be made and cared for by each in turn, and the best modes of was.h.i.+ng dishes, and keeping the room and stores in the best order, be part of each lesson.

Once a week let a topic be given out, on which all are to write, any ingredient in cooking being chosen, and the papers read and marked in order of merit.

Once a month examine on these topics, and on what has been learned. Let digestion and forms of food be well understood, and spare no pains to make the lesson attractive and stimulating to interest.

In cla.s.ses for ladies the work is usually done entirely by the teacher, and at least five dishes are prepared. A large cla.s.s can thus be taught; but the results will never be as satisfactory as in a practice-cla.s.s, though the latter is of course much more troublesome to the teacher, as it requires far more patience and tact to watch and direct the imperfect doing of a thing than to do it one's self.