220 STATE BOARD OF AGRICULTURE. 



they will make the best kind of soup. The American people do not eat 

 enough soup. All food before it can be assimilated must be converted 

 into liquid. If you will eat good soup, half the work of digestion is 

 saved. What is good soup? Water that has taken into mixture with it 

 all the nutritive properties of beef or vegetables, or of whatever it is 

 made. 



If domestic economy was taught in our public schools it would solve 

 many of the problems of the *'poor question." The possibilities of the 

 woman in the home, her influence upon the inmates in cooking, manag- 

 ing, saving and training cannot be estimated. 



In selecting beef, choose that which is bright red, and which when 

 pressed with the finger leaves no dent. The best pieces for beef tea 

 •come from the neck. The best piece for soup is the hind shank. In the 

 shank you get marrow, lean meat, the particles that make bone and 

 muscular tissue. The first cut of the ribs is the best for roast. The 

 tenderloin steak is good, so is the porterhouse. While the round steak 

 is tougher, it contains more nutriment. If mutton and lamb have a disa- 

 greeable woolly taste, remove the thin transparent fibre that covers them. 

 The rule for cooking beef, mutton, and lamb, is to cook twelve or fifteen 

 minutes for each pound. 



To remove fat from the top of broth or soup, lay a piece of common 

 brown paper on it, remove as soon as it has absorbed all it will hold, then 

 lay on another until all is removed. 



To make chicken soup, cut into small pieces, add cold water, cover 

 tight, simmer from four to six hours, strain and add a little rice pre- 

 viously boiled, add a little cream and salt to taste. 



Deep fat frying is much more satisfactory, as well as economical, than 

 frying in a frying pan. Fish balls, doughnuts, croquettes, anything you 

 wish may be fried in the same fat. 



If the fat turns dark after repeated use, clarify it with pieces of potato. 

 The best way of cooking steak is to broil it. This cannot be well done 

 over wood coals. A shovelful of charcoal gives a good broiling fire. 

 The next best way is to heat your frying pan very hot, lay in the steak, 

 sere it, turn quickly, and sere the other side. 



To make oyster soup, boil your milk in a double boiler, season with 

 butter, pepper and salt; drain your oysters, add them to the milk, and 

 boil until the edges curl. 



Good mashed potatoes must be boiled in water that breaks in 

 bubbles at the top. Boil until soft, drain, then remove the cover and lay 

 over the top a clean dry cloth, mash, season with salt, pepper and hot 

 milk. Beat them light with a fork. 



To make coffee, buy the best, have it ground fine. To one-half cup of 

 coffee, add one-half an egg. stir thoroughly together, scald the pot, add 

 the coffee, and pour over it one quart of boiling water; let it boil five 

 iminutes. 



