The Junior Cook Book

TH E J UN I OR COOK BOOK BY CL A R A I N G R AM JU D S ON AU TH OR MA R Y J AN E SER I ES TO ALI CE AN D MARY GENER AL DIRECTIONS FOR C OOK I N G After you have decided w hich recipe you wish to use , read it ove r very carefully . Thrifty cooks decide in the morning what they will cook during the d ay and order wha t grocerie s are i - needed for all cook ng . This avoids t h e shift less habit of running to the grocery just be- a . a fore me ltime Sometimes , tho , young cook decides to make something on the spur of the mi nute ; it is all the more necessary then , that the cook read the recipe over with care and see that all materials required are at ha nd before actual cookin g begins . If material s are not in the house , select some other recipe or market for what is needed . Notice the time me ntioned for cooking and figure about how long before mealtime you should b egin work . A beginn er cook should — allow plenty of time for preparation s at least w x e t ice as long as an e p rienced cook would take . This will avoid the last minute flurry that spoils o i many an therwise good d sh . G EN ERAL DIRECT IONS Whe n ready to begin cooking, read the recipe thru again and get ou t all materials required . N ext get out all utensils needed and lay them on the table where they will be most conveniently at hand . If pans are to be greased or any material is to be ground, do that next . a i lo the e For the actu l cook ng, fol w dir ctions given in the recipe step by st ep . If you me asure accuratel y and do each step just in the ord er the s recipe directs , you will have a succes ful result - — you cannot fail . r o As soon as you are th u c oking , put your utensils to soak . Greasy dishes and tools soak in hot wat er ; floury things go into cold water to dissolve th e starch . A good cook always puts away materials , washes the dishes and tidies the kitchen ; then folks want her to come again . h W ile learning to cook , it is a good plan o to make but one dish at a meal . As ne gets more experience and le arns to watc h more than on e a thing , try two dishes and fin lly a whole meal . r h ow A girl or boy who lea ns to cook plain , nourishing food is a good citizen . FOR TAK I N G CARE or T H I S B OOK Eve ry other page of this book is left blank so the re will be space for pasting in recipes that may be given by friends or may be read in the magazines . I f th e recipe is cut out of a magazine it can — simply be pasted in put it near the foods to — which it belongs so it will be easy to fin d bu t if th e recipe is given you by someone , try to get a typ ewritten copy for pasting in your book . t a If h t is impossible , write it in on the proper page , using you r neatest hand writing and being sure you copy the amounts and directions exactly right . Never put a new recipe into your book till you have tri e d it once and have found that you lik e the p roduct and that the recipe is complete an d correct . W hen working in the kitchen , prop this book open at the back of the table where no d rop s f r rom stir ing mat erials can touch it . Never i handle the book w th fiou ry or greasy hand s . Most kitchen cabinets have a w ire rack on the inside of the cupboard doors ; the cook book can be propped open behind this rack where it can f an d easily be seen and re erred to , yet be high a n d d r a n d cle a n - P REFACE There has been a real demand for a book of cooking directions for voung folks ; a b ook that concern ed its elf not so much with candy and ‘ ’ - unusual desserts as with good, plain , nourish ing food with directions so straightforward that any reader could understand . The recipe s in this book are the re sult of much study and experim ent with children . Eve ry recipe given has been made by a child of tw elve ( or under) without an y directions e other than here given . The directions are giv n — one step at a tim e largely one sentence at a — tim e an d nothin g in the way of previous knowl - f r i edge is taken o granted . By th s method a young and ambitious cook m ay actu ally cook real food without the n ecessity of having a mother or other advi ser right at hand while the - work is going on . This independence is val u able at any time , but in case of illness in the family or of the sudden absence of the hous e - e e a hi k ep r , c ld may, w ith the help of this book , teach herself to cook an d thus tide the family over an emergency . Boys as well as girls will want to be self- helpfu l; it may be well enough lm ow led e e e r- to have no g of cooking at hom , p t hap s , but how abou the camping trip or the house party ? At such a time the boy who knows how to cock is e asily the leader and is well re- ff paid in fu n for his e o rt in learning . With the idea of helping toward this inde - en d en ce fe w p , a menus are included at the end of the book , in order that the young cook may be guided toward kn owledge of correct food com - bin i n e e e at o s . Th se are mer ly suggestiv but % will be found a real help if no adviser is near . It will be noticed t h at t h ere are an unusu al - numb e r of recipes for cooking vegetable s . Chil ' d ren do not know h o w vegetable s should be pre - e e pared ; yet fresh , well cook d vegetabl s are one of n d e f - the cheapest a b st o foods . By follow ing the dire ctions given h e re a vo u ng cook can e gre atly add to the variety of h r menus . Th e re are a consid e rable number of recipes h d for making jam . Some girls ave foun that th ev can make %am in vacation an d sell it for pin money in the fall . Also , jam done up in nice paraffin covered glass es makes the nicest sort of a Christmas present , and the wise girl w ill use a part of her summe r vacation in a f by pro itable fashion . It is best to begin making P REFACE dou bled or increased still more when the cook has gained experience . Attention is also called to the large number of — in expensive dishes that have meat valu e ch e e se for a dishes , egg dishes and dishes that call a sm ll d w amount of inexp ensive meat . These foo s ill be f n r i an d e ou d ve y nour shing , tasty inexpensiv and many an olde r cook will be glad to use them e in h r menus . T AB L E OF C ON T EN T S MEATS AN D D I SH ES TH AT H AVE FOOD V AL U E Bacon Om el et Cheese Om elet Cream e d Cheese on T oast C orn Oysters Erod ed Oysters on T oast S u nshin e Eggs S crambled Eggs Baked S au sage with V egetabl es Cream e d D ri ed Beef on Toast D evi led Eggs H am an d E s un or Fas on gg , J i hi Mexi can L am b Meat L oaf S ardin es on Toast V EGETAB L ES Fres h T om atoes on Toast B u ttered Beets B aked Corn D an d elion G reen s C ream ed G reen On ion s on Escalloped Oyster Pl an t You ng L ettu ce Riced Potatoes Tasty Spin ach You ng Carrots Potato C akes L u ncheon Potatoes CONT ENT S B R D FFI EA S, MU NS, WAFERS AN D COOK I ES Brown Bread C orn Bread Popovers B ran Mu ffins C orn fl ou r Mu ffi n s S poon Bi scu it C i n n am on T oast Cheese Wafers to S erve with S alad Marshm allow Crackers H u rry-Up Macar oon s Ri ce Cookies Christm as Stars S AL AD S AN D S AL AD DRESSI NG S C ooked S al ad D ressing Fren ch S alad D ressm g String Bean an d Carrot S al ad S liced Apple S alad DESSERT S Plain C ake with I cing Cocoan u t P u dding Brown Betty P u ddi ng Rhu b arb T ai ts Bake d Apples Stu ff ed with Nu ts s r Angel D es e t .

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