WOMAN'S INSTITUTE LIBRARY OF COOKERY. VOLUME 5: FRUIT AND FRUIT DESSERTS; CANNING AND DRYING; JELLY MAKING, PRESERVING AND PICKLING; CONFECTIONS; BEVERAGES; THE PLANNING OF MEALS
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EALS WOMAN'S INSTITUTE OF DOMESTIC ARTS AND SCIENCES, Inc. PREFACE This volume, the fifth of the Woman's Institute Library of Cookery, deals with the varieties of fruits and t
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ines. When apples are treated in this way, the fermentation produces _acetic acid_ and, in addition, a certain amount of alcohol. It is on this principle that the making of wines depe
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r 2 c. sugar 4 c. cranberries Add the water to the cranberries and place over the fire to cook in a closely covered kettle. As soon as the skins of the berries have cracked, add the
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Wash them thoroughly and cut them into halves, removing the stones. Place the peaches in a shallow pan, fill the cavities with sugar, and dot the top of each half with butter. Set in
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s stand shipment well, but if they are to be shipped to far distant places they must be picked before they become too ripe and must be packed well. As bananas and pineapples are used
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l slices. Mix the two fruits and sprinkle them with powdered sugar. Place in cocktail glasses and allow to stand on ice a short time before serving. 118. FRUIT COCKTAIL.--A fruit coc
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hose present in the air from entering the jars in which the food is placed. Some foods are more difficult to keep than others, because bacteria act on them more readily and the foods
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the latter operation being called _cold-dipping_. After this it is placed into hot jars, covered with boiling liquid--boiling water and salt for vegetables, meats, fish, or soups, an
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thus joins the cap to the can. 48. After the caps are soldered in place, the air inside the cans must be driven out through the small vent, or opening, usually in the center of the
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to within 1/2 inch of the top. The milk in the corn should fill all spaces between the kernels, provided there are any, but if it does not, boiling water may be poured in. Add 1 teasp
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nd, if the skins are to be left on, by piercing each one in several places with a fork to prevent the skins from cracking. Then scald the plums for about 1-1/2 minutes, cold-dip them
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y be had for the drying of foods. Some are made so that they may be placed on top of a stove, like that shown in Fig. 23. This device is in the form of a metal box. It has a tray for
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ook the juice and the sugar. These should have a perfectly smooth surface, and may be made of almost any material used for such utensils, except tin or iron. These two metals are unde
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r two of the mixture out of the kettle and pouring it on the flat surface of a cold dish. If it is cooked sufficiently, it will solidify when it is cold and will appear just like jell
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carefully drained from the berries. Add the water to the sugar and place over the fire in a preserving kettle that has a smooth surface. Stir until the sugar is dissolved, and allow
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UTTERS are a form of preserves similar to jams, and are used in the place of preserves, jams, conserves, or marmalades. The fruit used for this purpose, which may be either large or s
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hose main ingredient is nuts, fruits, coconut, or pop corn are also placed in this class. To be sure, most of these contain sweetening material of some sort in greater or smaller quan
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7. The acids most commonly used for this purpose are cream of tartar, acetic acid, vinegar, which has acetic acid for its basis, and lemon juice, which has citric acid for its basis.
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cutting, the metal bars may be fitted together and then placed on the slab in such a way as to be most convenient. Fudge, however, may be cooled satisfactorily in the pan
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To the sugar, add the cream of tartar, vinegar, and boiling water. Place over the fire and boil until it will form a brittle ball when tested in cold water or will register at least
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ut Into the maple sirup, stir the soda, and add the milk and salt. Place over the fire and boil until a soft ball that can be easily handled will form in cold water or a temperature
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am rapidly. Just before it hardens, pour it into a crock or a bowl, place a damp cloth over the top of the bowl, and put away for a couple of days. 110. The molds for shaping center
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arbohydrate would be and thus produces heat. That this action takes place very rapidly can be detected by the warmth that is produced almost immediately when the drink is taken. Some
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other flat surface, but it operates on the same principle as the other. The coffee beans are placed in the chamber at the top, a
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n Fig. 6, which opens by means of a hinge and into which the tea is placed. For convenience in use, a chain is attached to the ball and ends in a ring that is large enough to slip ove
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e and are therefore of no importance in the diet except to take the place of stimulating beverages that are likely to injure those who drink them. They are made of cereals to which su
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sk like the one shown in Fig. 1 should, if possible, be secured and placed in an unoccupied or convenient corner of the kitchen. Here can be kept cook books, recipes, suitable books o
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id to each person through whose hands the food passes. In the first place, the overhead expenses of the food dealer must be paid by the housewife, who is regarded as the _consumer_. T
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hey have suffered no hardship by doing so. It is true, however, that races of people who do not live on a well-balanced diet are not physically such fine specimens as the majority of
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enus. When the first card of each group has been used, it should be placed at the back of the others in that group; then each one will come in the order in which it was originally pla
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menu. In such an event, she should select another dish to take the place of the one that spoils the combination. Likewise, she should not hesitate to make any change that will result
way required to supply her household with the food each member needs.
2. As has already been learned, a knowledge of the selection, care, and
preparation of food is absolutely necessary in providing proper diet.
But correct feeding requires more than this. In addition, the housewife
must have a working knowledge of what foods contain and their effect in
the body. She must also learn what her family needs and then make every
effort to supply this need in the most economical way. The result will
be a sufficient amount of food of the right kind at a minimum
expenditure of funds.
She should keep in mind, however, that the cost of diet has no direct
relation to its food value, but that economy and proper feeding are
closely connected. For instance, an inexpensive diet may be just as
satisfactory from a food-value standpoint as an expensive one. But in
order to make the inexpensive one adequate and the expensive one
balanced, the housewife must apply her knowledge of the general
composition of food; that is, she must know whether a food predominates
in carbohydrate, fat, or protein, and whether or not it furnishes
minerals. Equipped with such knowledge, she will be able to purchase the
largest amount of nutritive material for the smallest outlay of money.
The cheapest food is not always the one that sells for the lowest price
per pound, quart, or bushel, but the one that furnishes the most
nutritive material at the lowest cost; also, food that is the wrong kind
to serve is not an economical one to purchase.
3. Many housewives regard it as unnecessary to plan beforehand and
persist in preparing meals without giving any previous thought to them.
But to begin thinking about an hour before meal time what to have for a
meal is neither wise nor economical, for then it is too late to
determine what ought to be served from a diet standpoint and there can
be prepared only those foods which the time will allow. As can well be
understood, this is both a disastrous plan for correct diet and a very
extravagant way in which to feed a family. Quickly broiled steaks and
chops, commercially canned vegetables and fruits, and prepared desserts
should be the occasional treat rather than the daily food. Instead of
using these constantly, time should be allowed for the preparation of
the less expensive meats and vegetables and the home-made desserts.
To prepare such foods successfully requires that meals should be planned
at least 24 hours before they are to be served, and in reality the main
dishes should be decided on 48 hours ahead of time. Then, sometime
between breakfast and luncheon and before the day's marketing is done,
detailed plans should be made for luncheon and dinner of that day and
for breakfast of the next. Nor should the left-overs be disregarded if
economy would be the watchword in the management of the household.
Rather, they should be included in the plans for each day and used up as
fast as possible.
* * * * *
PURCHASE OF FOODS
SUCCESSFUL MARKETING
4. The truly economical housewife will find it necessary each day to
determine three things: (1) what is left from yesterday's meals and what
use can be made of it; (2) what is in supply that can be used for that
day; and (3) what must be added to these things to provide satisfactory
meals for the family. Having determined these points, she should make a
list of the articles that she must purchase when she does her marketing.
A pad fastened to the kitchen wall and a pencil on a string attached to
the pad are convenient for this purpose. At the same time, they serve as
a reminder that when all of any article, such as coffee, sugar, baking
powder, etc., has been used, a note should be made of this fact. To her
list of supplies that have become exhausted since her preceding
marketing day should be added the fresh fruits, vegetables, and other
perishable foods needed for the next day or preferably for the next two
days if they can be kept.
5. It is only with proper preparation that the housewife may expect her
marketing trips to be successful. If she starts to market with merely
two or three items in mind and then tries to think of what she needs as
she orders, not only does she waste the grocer's time, but her marketing
trip will be a failure. After she arrives home, she will find that there
are other things she should have purchased, and the grocer will be
forced to make an extra delivery to bring them to her. This is more than
she has a right to expect, for the grocer should not be obliged to pay
for her lack of planning.
6. To purchase economically, it is advisable, when possible, to buy at a
cash grocery and to pay cash for what is bought. When this is done, one
is not helping to pay the grocer for accounts he is unable to collect.
It is a fortunate grocer who is able to collect 80 per cent. of his
bills from his patrons when he conducts his business on the credit plan.
However, if it is desired to deal with a credit grocer, all bills
should be paid at least once a month. No customer has a right to expect
the grocer to wait longer than 30 days for his money.
In many of the cities and large towns, some credit grocers have adopted
what is called the "cash-and-carry plan." All customers, whether they
buy for cash or on credit, must pay the same price for groceries, but
those who wish their goods delivered must pay additional for delivery
and those who buy on credit must pay a certain percentage additional on
each purchase for bookkeeping. It will readily be seen that such a plan
gives the cash customers, especially if they carry their purchases, a
decided advantage over credit customers. Also, the grocer is better able
to sell his wares at a lower price than the credit grocer who makes free
deliveries and no charge for bookkeeping.
KEEPING HOUSEHOLD ACCOUNTS
7. NECESSITY FOR KEEPING ACCOUNTS.--Practically every family is limited
to a definite sum of money that may be spent for food. The first
consideration, then, while it may not be the most important one, is that
of making each dollar buy all that it possibly can in order that the
income may meet all the demands upon it. Various conditions arise that
affect the proportion of the income to be used for this purpose. For
instance, two women whose husbands have equal incomes would, under the
same conditions, have an equal amount of money to spend for food, but as
a rule there is something to cause this amount to become unequal. One
woman may have two children in her family while the other has none, a
condition that means, of course, that the woman with the children will
have less money to spend for food and with that money she must feed more
persons. Her family must be, if possible, as well nourished as the other
one. In order to accomplish this task, it will be necessary to supply
all the required food material in a form that will cost less than the
food purchased by the woman who has a smaller family to feed and clothe.
An excellent way in which to keep expenses down and consequently to live
within one's income is to keep a simple record of household expenses.
Such a record will enable every housewife to determine just what each
item of household necessities costs and whether or not the proportion of
cost to income is correct. To keep a record of expenditures will not
prove much of a task if it is done systematically, for a few minutes a
day will be sufficient time in which to keep accounts up to date.
However, if account keeping is attempted, it should not be neglected
even for a day, for it will soon assume the proportions of a large task
and will have a tendency to discourage the housewife with this part
of her work.
8. EQUIPMENT FOR HOUSEHOLD ACCOUNT KEEPING.--For convenience in keeping
household accounts, a small desk like the one shown in Fig. 1 should, if
possible, be secured and placed in an unoccupied or convenient corner of
the kitchen. Here can be kept cook books, recipes, suitable books or
cards for account keeping, the marketing pad, a file for bills from the
grocer and the butcher, labels for cans and jars, etc. Here may also be
placed an extension telephone, which, by being so convenient, will save
the housewife many steps. A white desk with a chair to match is the most
attractive kind to select for kitchen use, but a dark one may be used if
preferred. The desk illustrated was a simple wooden one that was
enameled white after it was bought, but it is possible to buy white
desks for this purpose. A small, plain table will, of course, answer
very well if no desk is available and it is desired not to buy one.
[Illustration: FIG. 1]
9. METHODS OF HOUSEHOLD ACCOUNT KEEPING.--If the housewife runs a
credit account with the grocer, she will learn that different grocers
have different ways of recording her purchases.
In some cases, she is provided with a "store book," which she takes to
the grocer each time she makes a purchase and in which he records the
date and the items bought by her. Then at the end of a stated time,
usually the end of the month, when a settlement is to be made, the
amounts for the month are totaled and a new account is started. With
such a plan, the housewife does not have to keep any record for herself.
To be certain that the grocer's account is accurate, she simply has to
check the entries each time they are made in the book by the grocer.
In other cases, the grocer merely makes out a slip, or bill, for each
purchase and at the end of the month presents his statement for the
amount due. In such an event, provided the housewife does not wish to
make entries into a suitable book, she may file the slips as she
receives them in order that she may check the grocer's monthly bill as
to accuracy. A bill file like that shown in Fig. 2 is very convenient
for the filing of bills. However, if she does not wish to save each slip
she receives, she may adopt one of two methods of account keeping,
depending on how much time she has to devote to this matter.
[Illustration: FIG. 2]
10. If she desires to be very systematic and has sufficient time, it
will prove a good plan to record each purchase in a suitable book in the
manner shown in Fig. 3. Books for this purpose can be purchased in any
store where stationery is sold and are not expensive. In this method of
recording, as a page becomes filled with items, the total is carried
forward to each new page until the bill is paid at the end of the month.
Then, for the next month, a new account may be started. This same method
may also be followed in keeping accounts for meats, milk, and such
household expenses as rent, light, heat, and laundry. All these
accounts, together with an account for clothing and one for
miscellaneous expense, make up a complete expense account.
GROCERY ACCOUNT
With ___John Smith, 420 Fourth Avenue__________
=====================================================
10/15 | 1 pk. Apples......................| $ .45
| 1 doz. Eggs.......................| .55
| 1 lb. Butter......................| .53
| 2 lb. Sweet Potatoes..............| .15
| 2 cans Duff's Molasses............| .54
| 1 pt. Vinegar.....................| .10
10/17 | 1 cake Yeast......................| .04
| 6 lb. Crisco......................| 1.98
| 1 box Coconut.....................| .35
| 1 can Pineapple...................| .25
| 1 lb. coffee......................| .40
| 2 qt. Carrots.....................| .10
10/19 | 1 box Matches.....................| .10
| 2 bars Laundry Soap...............| .12
| 1 head Lettuce....................| .08
| 1 can Corn........................| .20
| 1 bu. Potatoes....................| 2.00
| 1 qt. Maple Sirup.................| .65
| |--------
| Forwarded.......| $8.59
======================================================
FIG. 3
11. A somewhat simpler plan and one that requires less time is shown in
Fig. 4. When the slips are received, they should be checked to see
whether they are correct and then added to get the total. Only this
total, together with the date, is placed in the book kept for the
purpose, the slips then being discarded. Such a plan will prove very
satisfactory for the various household expenses if care is used in
checking the items of the slips and in adding them.
Regarding the settlement of her accounts, the housewife who buys on
credit will find it a good plan to pay her bills by check. Then
receipts will not have to be saved, for the returned check is usually
all that is required to prove that a bill has been paid.
12. The housewife who buys for cash does not necessarily have to keep a
detailed record of her purchases, for by simply filing her purchase
slips in the manner shown in Fig. 2 she can determine at any time what
her money has been used for. Still, in every well-regulated household,
it is advisable to keep a daily record of income and expenditure; that
is, to put down every day how much is spent for food, laundry, cleaning,
and, in fact, all expenditures, as well as how much cash is received.
Indeed, if such an account is kept, the tendency of money to "slip away"
will be checked and a saving of money is bound to result.
GROCERY ACCOUNT
With______John Smith, 420 Fourth Avenue_____
======================================================
10/2 | Groceries...........................| $ 2.10
10/3 | Groceries...........................| 2.76
10/6 | Groceries...........................| .42
10/8 | Groceries...........................| 4.12
10/10 | Groceries...........................| 1.09
10/13 | Groceries...........................| .32
10/15 | Groceries...........................| 2.30
10/17 | Groceries...........................| 2.13
10/20 | Groceries...........................| 1.93
10/22 | Groceries...........................| 3.97
10/24 | Groceries...........................| 1.69
10/27 | Groceries...........................| 4.10
10/29 | Groceries...........................| 1.12
10/31 | Groceries...........................| 3.35
| |--------
| Forwarded..............| $31.40
======================================================
FIG. 4
13. A simple plan for keeping such a record is illustrated in Fig. 5.
For this record it is possible to buy sheets of paper or cards already
ruled at any stationery store, but it is a simple matter to rule sheets
of blank paper that will answer the purpose very well. As will be
observed, there is a space provided for every day of the month and
columns into which may be placed the expenditures for groceries,
including fruits and vegetables, as well as for meats and fish, milk,
laundry and cleaning, and miscellaneous items, such as ice and other
necessities that are not ordinarily classed as groceries. Of course, the
number of columns to be used can be regulated by the person keeping the
account, the illustration simply showing the general procedure. However,
one column should be devoted to the daily expenditure, the figures here
being the amounts of the total money spent for the different items each
day. In the last column should be recorded the various amounts of money
received by the housewife during the month for the settlement of her
bills. At the end of the month, all of the columns should be totaled.
The total of the daily outlay should equal that of the preceding
columns. The difference between this total and that of the money
received will show the housewife just how she stands with regard to
income and expenditure for foods and kitchen supplies. In this case,
there is an excess of expenditure amounting to $10.68, and this sum
should be forwarded to the June account. On the other hand, should the
housewife find that her expenses exceed her allowance, she will know
that it will be necessary for her to curtail her expenditures in
some way.
Expenditures and Receipts for the Month of ___May___, 19___
================================================================
| | Meats | |Laundry | Miscel-| |
Date| Groc- | and | Milk | and | laneous| Daily | Money
| eries | Fish | |Cleaning| Expend-| Outlay | Rec'vd
| | | | | itures | |
----------------------------------------------------------------
1 | $ 2.10| $ .60| $ .28| $ 1.50 | | $ 4.48 | $ 5.70
2 | | .40| .28| | | .58 |
3 | 2.76| 1.90| .28| | $ .35 | 5.29 | 15.00
4 | | | .28| | | .28 |
5 | | | .28| | | .28 |
6 | .42| | .28| | .35 | 1.05 |
7 | | .36| .28| | .10 | .74 |
8 | 4.12| | .28| 2.00 | .40 | 6.80 |
9 | | | .28| | | .28 |
10 | 1.09| 1.83| .28| | .38 | 3.60 | 15.00
11 | | | .28| | | .28 |
12 | | | .28| | .35 | .63 |
13 | .32| .76| .28| | | 1.36 |
14 | | | .28| | .19 | .47 |
15 | 2.30| | .28| 1.50 | .12 | 4.20 |
16 | | .53| .28| | | .81 |
17 | 2.13| 1.63| .28| | .60 | 4.64 | 15.00
18 | | | .28| | | .28 |
19 | | | .28| | .22 | .50 |
20 | 1.93| | .28| | .40 | 2.61 |
21 | | .90| .28| | | 1.18 |
22 | 3.97| | .28| 2.00 | .40 | 6.65 |
23 | 2.10| | .28| | | .28 |
24 | 2.10| 2.24| .28| | .80 | 5.01 | 15.00
25 | | | .28| | .10 | .38 |
26 | | | .28| 1.50 | | 1.78 |
27 | 4.10| | .28| | .35 | 4.73 |
28 | | .38| .28| | | .66 |
29 | 1.12| .46| .28| 1.50 | .40 | 3.76 |
30 | | | .28| | | .28 |
31 | 3.35| 1.87| .28| | .55 | 6.05 | 15.00
----------------------------------------------------------------
Total $31.40| $13.88| $ 8.68| $10.00 | $ 6.66 | $70.02 | $80.70
================================================================
FIG. 5
Such a method of record keeping could also be followed with good
results for showing the distribution of the entire income of a family.
It would simply mean the planning of suitable columns for the different
items of expenditure.
14. Too much cannot be said of the merit of following some such simple
account-keeping method as the ones here outlined, for, as has been
explained, it will enable the housewife to know with a fair degree of
accuracy what she has spent her money for. In addition to the
satisfaction this will give, it will supply a basis from which she can
apportion, or budget, her yearly income if she so desires. By giving
careful consideration to the various items of expense, she may find it
possible to reduce some of them in order to increase her savings account
or to have money for other items that require a larger expenditure.
* * * * *
COST OF FOODS
FACTORS INFLUENCING COST
15. Certain factors that enter into the production of food add so much
to the cost that they must be taken into consideration when food is
purchased. The housewife who disregards these factors fails in the
purchase of food, for she does not know so well what foods to buy nor
how to buy them in a way to keep down the cost as the woman who is
familiar with these matters. It is possible that the cost of a food may
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Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals
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