. The standard domestic science cook book. opossum, squirrels, venison (doe or femaledeer), woodcock. Vegetables: Beets, cabbages, carrots, cauliflower, celery, let-tuce, mushrooms, onions, peas, tomatoes, potatoes, turnips. Fruits: Apples, blackberries, cranberries, figs, grapes, paw-paws, pears, persimmons. November. Fish: Black bass, carp, catfish, cod, dace, mackerel, salmon,whitefish. Shell-fish: Clams, crabs, lobsters, oysters, scallops, shrimps. Meats: Beef, mutton, pork, veal. Poultry: Chickens, ducks, geese, pigeons, turkeys. Game: Doe-birds, opossum, snipes, squirrels, venison (doe o
. The standard domestic science cook book. opossum, squirrels, venison (doe or femaledeer), woodcock. Vegetables: Beets, cabbages, carrots, cauliflower, celery, let-tuce, mushrooms, onions, peas, tomatoes, potatoes, turnips. Fruits: Apples, blackberries, cranberries, figs, grapes, paw-paws, pears, persimmons. November. Fish: Black bass, carp, catfish, cod, dace, mackerel, salmon,whitefish. Shell-fish: Clams, crabs, lobsters, oysters, scallops, shrimps. Meats: Beef, mutton, pork, veal. Poultry: Chickens, ducks, geese, pigeons, turkeys. Game: Doe-birds, opossum, snipes, squirrels, venison (doe orfemale deer), woodcock. Vegetables: Beets, cabbages, carrots, celery, mushrooms,onions, potatoes, spinach, sweet potatoes. Fruits: Apples, cranberries, grapes, pears. December. Fish: Same as for January. Shell-fish: Clams, crabs, lobsters, oysters, scallops, shrimps. Meats: Beef, lamb, mutton, pork. Poultry: Chickens, ducks, geese, turkeys, pigeons. Game: Same as for January. Vegetables: Same as for January. Fruits: Same as for THE recipes in the various departments of this work give the necessaryinformation as |to what should be done in the kitchen in order to insuregood cooking. But it is important also to know what should NOT bedone in the kitchen, and the following list of Donts, compiled by anexperienced housekeeper, will serve as a guide. The Donts, however, mustnot be misunderstood. It is intended that such food as gravies, sauces, fatsand scraps left over should be carefully set away in a re&igerator or someother cool place protected from the air, to prevent the food from spoiling. 1. Dont wash meats more than is absolutely necessary, espe-cially game and fowl, because it has a tendency to destroy thenatural savor or sweetness. 2. Dont throw out fat after frying or boiling pork or baconbut keep until there is a quart or more, then simmer over slowfire till the fat ceases to bubble. Turn off the clear fat from thesediment. The fat makes excellent shortening. 3
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Keywords: ., bookcentury1900, bookdecade1900, bookpublisherchi, booksubjectcbk
