  HOW TO PREPARE FOODS Cookery, to meet the present day standards, is necessarily an art and a science. (See page 46 for measures and abbreviations.) Skill in blending flavors, and arranging dishes to please the eye as well as the palate, is an art of which every home manager may be proud. Still more important, however, is the scientific preparation of nutritious and economical dishes to supply the body needs of every member of the family. In these pages devoted to cookery we have covered important cookery points which influence the palatability, digestibility, and combination of materials for best results. Our aim is to present to the American home manager a valuable cooking manual, not a recipe book. Below are listed many splendid books of recipes in your public library: POPULAR COOK BOOKS |
| Book | Author | Subject Matter |
| Boston Cooking School Cook Book | Fannie Merritt Farmer | Foods, cookery, recipes |
| Mrs. Rorer’s New Cook Book | Mrs. S. T. Rorer | Foods, cookery, recipes |
| Practical Cooking and Serving | Janet McKenzie Hill | Cookery, recipes, serving |
| Feeding the Family | Mary Swartz Rose | Foods—Their place in the menu and economical use |
| Boston Cook Book | Mary J. Lincoln | Foods, cookery, recipes |
| Home Canning, and Preserving | A. Louise Andrea | Use of dried foods |
| Mrs. Allen’s Cook Book | Ida C. Bailey Allen | Foods, cookery, recipes |
| Canning, Preserving, and Pickling | Marian Harris Neil | Canning, preserving, pickling |
| Food and Household Management | Kinne & Cooley | Food values and home management |
| Home Science Cook Book | Anna Barrows and Mary J. Lincoln | Appetizing and nourishing dishes and how to serve |
| Practical Dietetics with Reference to Diet in Disease | A. F. Patte | Diets for sick and convalescent, food values, special recipes |
U. S. Government Bulletins, Department of Agriculture. Washington, D. C.
Farmers Bulletins, Department of Agriculture, Washington, D. C.
The Department of Agriculture issues bulletins on almost all foods, their care and use in the home, household appliances, canning, etc. These bulletins may be obtained by writing to the addresses above. Send for a catalogue of the bulletins and order the ones in which you are interested.
SOUPS
Prepare soup stock in a kettle which will retain heat. Fit with a tight cover, for the vapors must be held in to add to the flavor of the stock. Shank and neck of beef, pork or lamb, left-over morsels of meat, bones from steaks, roasts, chops and the carcasses of poultry, are good materials from which to make meat stock.
Crack and saw bones to uniform size, put into kettle and add cold water in the proportion of three cups of cold water to one pound of bones.
Let stand for one-half hour or until water is colored by juices, heat to boiling point. Skim off fat, reduce heat and let simmer or bubble slowly for four hours. The stock must be kept at low temperature in cooking so that the albumen or jelly of the meat will not coagulate, but be retained in the stock, giving it full flavor.
Cook until the meat is shredded and colorless. When nearly done, add vegetables and seasoning. Strain, set stock aside to cool—discard bones, reserving vegetables and meat portions, which are still rich in food value, for further use in pressed loaves. A bit of Extract of Beef will add the desired meat flavor.
Stock is used as the foundation for all meat and vegetable soups. Cream soups have white sauce as a foundation with the vegetable purÉe added.
So much time is consumed in preparing soup that the great variety of high quality canned soups are a welcome addition to Madam Home Manager’s Labor Savers.
