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Chapter 2

MULTIPLE CHOICE

1. Which one of the following would contain the translated Java byte code for a program named Demo?
a. Demo.java
b. Demo.code
c. Demo.class
d. Demo.byte

ANS: C

2. To compile a program named First, use the following command:

a. java First.java
b. javac First
c. javac First.java
d. compile First.javac

ANS: C

3. A Java program must have at least one of these:

a. Class definition
b. Variable
c. Comment
d. System.out.println(); statement

ANS: A

4. In Java, the beginning of a comment is marked with:

a. //
b. ""
c. ;
d. #

ANS: A
 Gaddis: Starting Out with Java: From Control Structures through Objects, 5/e © 2012 Pearson Education

5. The term typically refers to the device that displays console output.
a. Standard output device
b. Central processing unit
c. Secondary storage device
d. Liquid crystal display

ANS: A

6. In Java, must be declared before they can be used.

a. Variables
b. Literals
c. Key words
d. Comments

ANS: A

7. If the following Java statements are executed, what will be displayed?

System.out.println("The top three winners are\n");

System.out.print("Jody, the Giant\n");
System.out.print("Buffy, the Barbarian");
System.out.println("Adelle, the Alligator");
a. The top three winners are
Jody, the Giant
Buffy, the Barbarian
Adelle, the Alligator
b. The top three winners are
Jody, the Giant\nBuffy, the BarbarianAdelle, the Alligator
c. The top three winners are Jody, the Giant\nBuffy, the BarbarianAdelle, and the Albino
d. The top three winners are
Jody, the Giant
Buffy, the BarbarianAdelle, the Alligator

ANS: D

8. This is a value that is written into the code of a program.

a. literal
b. assignment statement
c. variable
d. operator

ANS: A

9. When the + operator is used with strings, it is known as the:

a. Assignment operator
b. String concatenation operator
c. Addition operator
d. Combined assignment operator

ANS: B
 Gaddis: Starting Out with Java: From Control Structures through Objects, 5/e © 2012 Pearson Education

10. What would be printed out as a result of the following code?

System.out.println("The quick brown fox" +

"jumped over the \n"
"slow moving hen.");
a. The quick brown fox jumped over the \nslow moving hen.
b. The quick brown fox jumped over the
slow moving hen.
c. The quick brown fox
jumped over the
slow moving hen.
d. Nothing. This is an error.

ANS: D

11. Which of the following is not a rule that must be followed when naming identifiers?
a. The first character must be one of the letters a-z, A-Z, and underscore or a dollar sign.
b. Identifiers can contain spaces.
c. Uppercase and lowercase characters are distinct.
d. After the first character, you may use the letters a-z, A-Z, the underscore, a dollar sign, or digits 0-
9.

ANS: B

12. Which of the following cannot be used as identifiers in Java?

a. Variable names
b. Class names
c. Key words
d. All of the above
e. None of the above

ANS: C

13. In Java, it is standard practice to capitalize the first letter of:

a. Class names
b. Variable names
c. Key words
d. Literals

ANS: A

14. Which of the following is not a primitive data type?

a. short
b. long
c. float
d. String

ANS: D

15. Which of the following is valid?

a. float y;
y = 54.9;
 Gaddis: Starting Out with Java: From Control Structures through Objects, 5/e © 2012 Pearson Education

b. float y;
double z;
z = 934.21;
y = z;

c. float w;
w = 1.0f;

d. float v;
v = 1.0;

ANS: C

16. The boolean data type may contain values in the following range of values
a. true or false
b. -128 to + 127
c. - 2,147,483,648 to +2,147,483,647
d. - 32,768 to +32,767

ANS: A

17. Character literals are enclosed in ; string literals are enclosed in .

a. single quotes; single quotes
b. double quotes; double quotes
c. single quotes; double quotes
d. double quotes; single quotes

ANS: C

18. What is the result of the following expression?

10 + 5 * 3 - 20

a. -5
b. 5
c. 25
d. -50

ANS: B

19. What is the result of the following expression?

25 / 4 + 4 * 10 % 3

a. 19
b. 5.25
c. 3
d. 7

ANS: D
 Gaddis: Starting Out with Java: From Control Structures through Objects, 5/e © 2012 Pearson Education

20. What will be displayed as a result of executing the following code?

int x = 5, y = 20;
x += 32;
y /= 4;
System.out.println("x = " + x + ", y = " + y);

a. x = 32, y = 4
b. x = 9, y = 52
c. x = 37, y = 5
d. x = 160, y = 80

ANS: C

21. What will be the value of z as a result of executing the following code?

int x = 5, y = 28;
float z;
z = (float) (y / x);

a. 5.60
b. 5.6
c. 3.0
d. 5.0

ANS: D

22. What will be the displayed when the following code is executed?

final int x = 22, y = 4;

y += x;
System.out.println("x = " + x +
", y = " + y);

a. x = 22, y = 4
b. x = 22, y = 26
c. x = 22, y = 88
d. Nothing, this is an error

ANS: D

23. In the following Java statement what value is stored in the variable name?

String name = "John Doe";

a. John Doe
b. The memory address where "John Doe" is located
c. name
d. The memory address where name is located

ANS: B

24. What will be displayed as a result of executing the following code?

 Gaddis: Starting Out with Java: From Control Structures through Objects, 5/e © 2012 Pearson Education

int x = 6;
String msg = "I am enjoying this class.";
String msg1 = msg.toUpperCase();
String msg2 = msg.toLowerCase();
char ltr = msg.charAt(x);
int strSize = msg.length();
System.out.println(msg);
System.out.println(msg1);
System.out.println(msg2);
System.out.println("Character at index x = " +
ltr);
System.out.println("msg has " + strSize +
"characters.");

a. I am enjoying this class.

I AM ENJOYING THIS CLASS.
i am enjoying this class.
Character at index x = e
msg has 24 characters.

b. I am enjoying this class.

I AM ENJOYING THIS CLASS.
i am enjoying this class.
Character at index x = e
msg has 25 characters.

c. I am enjoying this class.

I AM ENJOYING THIS CLASS.
i am enjoying this class.
Character at index x = n
msg has 24 characters.

d. I am enjoying this class.

I AM ENJOYING THIS CLASS.
i am enjoying this class.
Character at index x = n
msg has 25characters.

ANS: D

25. What will be displayed as a result of executing the following code?

public class test

{
public static void main(String[] args)
{
int value1 = 9;
System.out.println(value1);
int value2 = 45;
System.out.println(value2);
System.out.println(value3);
value = 16;
}
}
 Gaddis: Starting Out with Java: From Control Structures through Objects, 5/e © 2012 Pearson Education

a. 9
45
16
b. 94516
c. 9 45 16
d. Nothing, this is an error

ANS: D

26. Which of the following is not a valid comment statement?

a. // comment 1
b. /* comment 2 */
c. */ comment 3 /*
d. /** comment 4 */

ANS: C

27. When saving a Java source file, save it with an extension of

a. .javac
b. .class
c. .src
d. .java

ANS: D

28. Every Java application program must have

a. a class named MAIN
b. a method named main
c. comments
d. integer variables

ANS: B

29. To print "Hello, world" on the monitor, use the following Java statement
a. SystemOutPrintln("Hello, world");
b. System.out.println{"Hello, world"}
c. System.out.println("Hello, world");
d. Print "Hello, world";

ANS: C

30. To display the output on the next line, you can use the println method or use this escape sequence in the
print method.

a. \n
b. \r
c. \t
d. \b

ANS: A
 Gaddis: Starting Out with Java: From Control Structures through Objects, 5/e © 2012 Pearson Education

31. This is a named storage location in the computer's memory.

a. Literal
b. Constant
c. Variable
d. Operator

ANS: C

32. What would be displayed as a result of the following code?

int x = 578;
System.out.print("There are " +
x + 5 + "\n" +
"hens in the hen house.");

a. There are 583 hens in the hen house.

b. There are 5785 hens in the hen house.
c. There are x5\nhens in the hen house.
d. There are 5785
hens in the hen house.

ANS: D

33. Variables are classified according to their

a. value
b. data type
c. names
d. location in the program

ANS: B

34. The primitive data types only allow a(n) to hold a single value.
a. variable
b. object
c. class
d. literal

ANS: A

35. If x has been declared an int, which of the following statements is invalid?
a. x = 0;
b. x = -58932;
c. x = 1,000;
d. x = 592;

ANS: C

36. Given the declaration double r;, which of the following statements is invalid?
a. r = 326.75;
b. r = 9.4632e15;
c. r = 9.4632E15;
d. r = 2.9X106;
 Gaddis: Starting Out with Java: From Control Structures through Objects, 5/e © 2012 Pearson Education

ANS: D

37. Variables of the boolean data type are useful for

a. working with small integers
b. evaluating true/false conditions
c. working with very large integers
d. evaluating scientific notation

ANS: B

38. What is the result of the following expression?

25 - 7 * 3 + 12 / 3

a. 6
b. 8
c. 10
d. 12

ANS: B

39. What is the result of the following expression?

17 % 3 * 2 - 12 + 15

a. 7
b. 8
c. 12
d. 105

ANS: A

40. What will be displayed after the following statements have been executed?

int x = 15, y = 20, z = 32;

x += 12;
y /= 6;
z -= 14;
System.out.println("x = " + x +
", y = " + y +
", z = " +z);

a. x = 27, y = 3.333, z = 18
b. x = 27, y = 2, z = 18
c. x = 27, y = 3, z = 18
d. x = 37, y = 14, z = 4

ANS: C

41. What will be the value of z after the following statements have been executed?
 Gaddis: Starting Out with Java: From Control Structures through Objects, 5/e © 2012 Pearson Education

int x = 4, y = 33;
double z;
z = (double) (y / x);

a. 8.25
b. 4
c. 8
d. 8.0

ANS: D

42. This is a variable whose content is read only and cannot be changed during the program's execution.

a. operator
b. literal
c. named constant
d. reserved word

ANS: C

43. What will be displayed after the following statements have been executed?

final double x;
x = 54.3;
System.out.println("x = " + x );

a. x = 54.3
b. x
c. x = 108.6
d. Nothing, this is an error.

ANS: D

44. Which of the following is a valid Java statement?

a. String str = 'John Doe';
b. string str = "John Doe";
c. string str = 'John Doe';
d. String str = "John Doe";

ANS: D

45. What will be displayed as a result of executing the following code?

int x = 8;
String msg = "I am enjoying java.";
String msg1 = msg.toUpperCase();
String msg2 = msg.toLowerCase();
char ltr = msg.charAt(x);
int strSize = msg.length();
System.out.println(msg);
System.out.println(msg1);
System.out.println(msg2);
System.out.println("Character at index x = " +
 Gaddis: Starting Out with Java: From Control Structures through Objects, 5/e © 2012 Pearson Education

ltr);
System.out.println("msg has " + strSize +
" characters.");

a. I am enjoying java.
I AM ENJOYING JAVA.
i am enjoying java.
Character at index x = j
msg has 20 characters.

b. I am enjoying java.
I AM ENJOYING JAVA.
i am enjoying java.
Character at index x = o
msg has 20 characters.

c. I am enjoying java.
I AM ENJOYING JAVA.
i am enjoying java.
Character at index x = o
msg has 19 characters.

d. I am enjoying java.
I AM ENJOYING JAVA.
i am enjoying java.
Character at index x = y
msg has 19 characters.

ANS: C

46. Which of the following does not describe a valid comment in Java?
a. Single line comments, two forward slashes - //
b. Multi-line comments, start with /* and end with */
c. Multi-line comments, start with */ and end with /*
d. Documentation comments, any comments starting with /** and ending with */

ANS: C

47. Which of the following statements correctly creates a Scanner object for keyboard input?

a. Scanner kbd = new Scanner(System.keyboard);

b. Scanner keyboard(System.in);

c. Scanner keyboard = new Scanner(System.in);

d. Keyboard scanner = new Keyboard(System.in);

ANS: C

48. Which Scanner class method reads an int?

a. readInt() c. getInt()
b. nextInt() d. read_int()
 Gaddis: Starting Out with Java: From Control Structures through Objects, 5/e © 2012 Pearson Education

ANS: B

49. Which Scanner class method reads a String?

a. readString() c. getString()
b. nextString() d. nextLine()

ANS: D

50. Which one of the following methods would you use to convert a string to a double?

a. Byte.ParseByte c. Integer.ParseInt
b. Long.ParseLong d. Double.ParseDouble

ANS: D

TRUE/FALSE

1. A Java program will not compile unless it contains the correct line numbers.

ANS: F

2. All Java statements end with semicolons.

ANS: F

3. Java is a case-insensitive language.

ANS: F

4. Although the dollar sign is a legal identifier character, you should not use it because it is normally used for
special purposes.

ANS: T

5. Assuming that pay has been declared a double, the following statement is valid.
pay = 2,583.44;

ANS: F

6. Named constants are initialized with a value, that value cannot be changed during the execution of the program.

ANS: T

7. A variable's scope is the part of the program that has access to the variable.

ANS: T

8. In Java the variable named total is the same as the variable named Total.

ANS: F

9. Class names and key words are examples of variables.

 Gaddis: Starting Out with Java: From Control Structures through Objects, 5/e © 2012 Pearson Education

ANS: F

10. Both character literals and string literals can be assigned to a char variable.

ANS: F

11. If the compiler encounters a statement that uses a variable before the variable is declared, an error will result.

ANS: T

12. Programming style includes techniques for consistently putting spaces and indentation in a program so visual
cues are created.

ANS: T
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 A LARGE DINNER
HUS far the descriptions of breakfasts, luncheons, and dinners
have been given from the standpoint of the housekeeper. The
outline of this, a more ceremonious meal than any before
described, will be from the point of view of the guest, who regards
everything as a mere spectator, and not with the eyes of the
hostess, who has studied every step of the repast from its inception
to its completion.
Two weeks before the dinner the guest receives his invitation,
which may have been sent either by private hand or by post. The
latter method in these days of "magnificent distances" is rapidly
growing in favor. The invitation card, which is about three and a half
inches wide by four and a half long, is engraved in a dashing script
as follows:
Mr. and Mrs. Pelham Blank
request the pleasure of
Mr. —— ——'s company
at dinner on
—— —— ——
at half-past seven o'clock,
—— Gramercy Square.

The name of the guest and the date of the dinner are written in
the blank spaces on the card. To this invitation he sends an
immediate reply.
The guest reaches the house of his entertainers on the appointed
evening at a few minutes before the dinner hour. In the coat-room
he finds a man-servant in attendance, ready to assist in any trifling
matters of the toilet, who hands each gentleman, on a silver tray, a
tiny envelope, enclosing a card bearing the name of the lady he is to
take in to dinner. Descending to the drawing-room, the name of the
guest is announced at the door by a servant, who draws aside the
portière to allow him to enter. His first address is, of course, to Mr.
and Mrs. Blank, who stand near the door receiving. The young man,
Fidus by name, congratulates himself inwardly that he at least is on
time, and, seeing at a glance how few of his fellow convives have
arrived, marvels anew, as he has done often before, that well-bred
people will be so careless of the laws that regulate good society as
to arrive at a house ten, fifteen, and even twenty minutes after the
hour fixed for dinner.
As Fidus has never met the young lady whose name is written on
the card presented to him in the dressing-room, he promptly
requests an introduction of his hostess, and chats with his fate for
this evening until—all of the fourteen invited guests having arrived—
a servant draws back the portières and announces by a bow that
dinner is served. Mr. Blank offers his arm to the guest for whom the
dinner is especially given—a charming Englishwoman—and the rest
of the party follow them to the dining-room. There is no suggestion
of precedence, except as the younger guests naturally give way to
the elders of the company. Mrs. Blank and her attendant cavalier
come last.
The dining-room, a fine large apartment, is lighted only by
candles; but there are plenty of these in sconces, in candelabra, in
candle-sticks of odd and pretty designs. Flowers are all about
wherever their use, either singly or massed, can produce a good
effect.
The places at table are marked by plain white cards, each with the
name of a guest painted on it in gold. The table decorations are
quiet in effect, but in excellent taste. The cloth, of pure white plain
damask, is covered through the centre with a scarf of elaborate
drawn-work. In place of the towering épergnes once so fashionable,
the floral ornaments, candelabra, etc., are all low. Pink roses, white
lilacs, and maidenhair ferns are the flowers used; and these are not
arranged in set form, but are simply massed in cut-glass bowls,
three in number, placed here and there through the centre of the
table. The candelabra are also of cut glass, which is used wherever it
is possible, in preference to silver. A corsage bouquet of the flowers
mentioned above, tied with a wide pink ribbon, awaits each lady at
her place, while a boutonnière lies beside the name card of each
man. The candles are shaded with alternate pink and white shades,
and the silver and china are of the daintiest and prettiest.
At each place are two large knives and a smaller one—one of
these being supposed to be for fish, although it is decidedly contre
les règles to use a knife for fish—a small fork for fish, three large
forks, a spoon for soup, and a small oyster fork. The knives are at
the right, the forks at the left of the plate, and on the left is also the
folded napkin containing the bread. The glasses for water and wine
are on the right. There are generally four of the latter, for claret,
sauterne, champagne, and sherry.
A plate holding raw oysters and a piece of lemon is at each place
when the guests enter. When these have been eaten, soup is served,
a consommé; and this is not brought to the table in the tureen, but
is served from the side. Next comes the fish—a piece of salmon,
with lobster sauce, it happens to be on this particular occasion—and
it is followed by the entrées. To save time, three of these are served
at once; but Fidus declines one, deeming it unwise to overload his
plate and his stomach at so early a stage in the proceedings.
After the entrées comes the roast, with one vegetable; and the
sorbet or Roman punch succeeds this, and precedes the game.
Salad, cheese, and bread-and-butter compose the next course, and,
the table being cleared for dessert, ices make their appearance.
After these are disposed of come the fruit, bonbons, etc.
Wine has, of course, flowed freely during the repast, but the
drinking has been very moderate, after all, and each guest has felt
at liberty to refuse any of the wines offered. Sherry has been served
with the soup, sauterne with the fish, and claret with the roast, while
after the first course or two champagne has had all seasons for its
own. At some dinners a larger number of wines are served, but this,
so far from being essential, is not considered strictly good form. Nor
have there been favors given, as one would suppose, from perusing
books of etiquette, that this is a common custom at ceremonious
dinners. Such a proceeding, while it might in one way be agreeable
to the guests, would entail a heavy burden of expense upon the
hosts, and might, moreover, place the recipients of these mementos
under an obligation which they would not thoroughly enjoy. If favors
are given, they should be pretty but inexpensive trifles.
The dessert discussed, the ladies leave the gentlemen to their own
devices for a while, and retire to the drawing-room. Coffee might
have been served before they quitted the table, but in this case it is
sent to the ladies in the drawing-room, where they sip it leisurely,
while the men enjoy theirs with their cigars in the salle à manger,
and partake of the tiny glasses of cordial that is supposed to serve
as an aid to digestion. When they finally leave the table two hours
and a half have passed since they seated themselves, and they are
quite ready to stand about the drawing-room chatting for a while
after their prolonged séance.
As no music or other entertainment beyond the dinner has been
arranged for the guests, they remain only about an hour after the
meal is ended, and then make their acknowledgments and adieux to
the host and hostess, and wend their respective ways homeward.
 FAMILY DINNERS FOR SPRING
1.
Lentil Soup.
Fricasseed Chicken.
Rice Croquettes. Buttered Sweet Potatoes.
Peach Brown Betty.
Lentil Soup.—One pint lentils, two quarts cold water, one onion,
one tablespoonful flour, two teaspoonfuls butter, pepper and celery-
salt to taste. Soak the lentils overnight in cold water; drain them the
next morning, and put them over the fire with the two quarts of
water and the onion; simmer for several hours until the lentils are
very soft. If the water boils away too fast, replenish the amount
from the tea-kettle. When the lentils are done, rub them through the
colander and return them to the fire; cook the butter and flour
together in a small saucepan until the mixture bubbles, and stir into
the soup. Season to taste, and pour on tiny squares of fried bread
laid in your tureen, and serve.
Buttered Sweet Potatoes.—Boil good-sized sweet potatoes, scrape
them, and slice them lengthwise; butter each piece, lay all in a pan,
and set them in the oven until the butter is well melted into the
potatoes.
Peach Brown Betty.—Stew a pound of evaporated peaches until
tender and plump; place a layer of these in the bottom of a pudding
dish, sprinkle them plentifully with sugar, and strew them quite
thickly with fine bread-crumbs, scattering a little cinnamon over this;
then arrange another layer of peaches, more sugar, crumbs, and
spice, and so continue until the dish is full. Just before adding the
last layer, which should be of crumbs, pour in as much of the liquor
in which the peaches were stewed as the dish will hold without
"floating" the contents. After the top stratum of crumbs is in place,
dot it with bits of butter; bake it covered for half an hour in a
moderate oven, uncover and brown. Eat with hard sauce.
Hard Sauce.—One tablespoonful butter, one cup powdered sugar,
half-teaspoonful flavoring. Cream the butter and sugar together until
very light, flavor, press into a cup or small mould, turn out, and pass
with the pudding.
2.
Boiled Mutton, Sauce Soubise.
Mashed Turnips. Baked Hominy.
Apple Charlotte.
Boiled Mutton, Sauce Soubise.—In purchasing your mutton, select
a fine large leg, and have it cut in two, in such a way that the
knuckle and the lower part of the leg will make a good piece for
boiling, leaving the upper part for roasting.
Sauce Soubise.—Four onions chopped, one tablespoonful flour,
one tablespoonful butter, one cup of the liquor in which the mutton
was boiled; pepper and salt to taste. Stew the onions until very
tender; drain them, and rub them through a colander; put the butter
and flour together in a little saucepan, cook them until they bubble;
add the mutton liquor, which must have been cooled and skimmed;
stir all together until thick and smooth; add the pepper, salt, and the
strained onions; pass with the boiled mutton. If properly made, this
is a very appetizing sauce.
Baked Hominy.—To two cupfuls of cold boiled hominy add a
tablespoonful of melted butter, a tablespoonful of white sugar, one
egg beaten, a cupful of milk, and a little salt; beat all together until
light, and bake in a buttered pudding dish. Serve as a vegetable.
Apple Charlotte.—Two eggs, two cups milk, half-cup sugar, two
cups rather stiff apple-sauce. Make a boiled custard of the yolks of
the eggs, the milk, and the sugar; whip the whites of the eggs very
light, and beat them into the apple sauce, which should have been
well sweetened while hot. Heap the sauce and whites in a dish, and
pour the custard over it. Set in the ice-box, or some other cold place
for half an hour before sending to the table.
3.
Mutton and Rice Broth.
Roast Mutton.
Creamed Parsnips. Mashed Potatoes.
Sponge-Cake Trifle.
Mutton and Rice Broth.—Strain and skim the liquor in which the
mutton was boiled; put it over the fire with two tablespoonfuls of
raw rice, and let it cook about three quarters of an hour, until the
rice is soft; stir into it a cup of boiling milk which has been thickened
with a tablespoonful of flour. After this is added to the broth, let it
boil up once, and then serve.
Creamed Parsnips.—Boil and peel parsnips; cut them in slices,
and, after spreading each slice with butter, lay in a vegetable dish,
and pour over them a white sauce made of a cup of boiling milk
cooked until thick with two teaspoonfuls of flour and one of butter;
pepper and salt to taste.
Sponge-Cake Trifle.—Cut a stale sponge-cake into slices, and pour
over each piece enough sherry to moisten it thoroughly. Spread the
cake with raspberry or strawberry jam, and cover all with a pint of
whipped cream, slightly sweetened.
4.
Veal Cutlets. Baked Tomatoes.
Creamed Spaghetti.
Asparagus Salad.
Crackers and Cheese.
Coffee.
Light Cakes.
Baked Tomatoes.—Select fine large tomatoes, and cut a small
piece out of the stem end of each. In this hole place a small lump of
butter, about half the size of a hickory-nut. Bake the tomatoes slowly
for half an hour; take up, and keep hot while you thicken the juice
left in the pan with a teaspoonful of flour wet up in a very little cold
water. Set the pan on top of the stove, and let its contents boil up
once. Season to taste with pepper and salt, and pour this sauce over
the tomatoes.
Creamed Spaghetti.—One half pound spaghetti boiled tender in
two quarts boiling water, slightly salted; one tablespoonful butter;
two teaspoonfuls flour; one cup milk; four tablespoonfuls grated
cheese; pepper and salt to taste. Cook the butter and flour together;
add the seasoning and the cheese. Drain the spaghetti, put it in a
deep dish, and pour the sauce over it.
Asparagus Salad.—Boil a bunch of asparagus until tender; drain it,
and put it on the ice. When perfectly cold, pour over it a half-cupful
mayonnaise dressing into which has been stirred a teaspoonful of
French mustard. Canned asparagus may be used when the fresh is
out of season.
5.
Cream Corn Soup.
Stewed Pigeons.
Baked Potatoes. Fried Bananas.
Apricot Fritters.
Cream Corn Soup.—One can corn, three cups boiling water, two
cups milk, one tablespoonful butter, two tablespoonfuls flour, one
egg, pepper and salt to taste. Drain the liquor from the corn, and
chop the latter fine; cook it in the boiling water for an hour; rub it
through the colander, and return it to the fire. Have the milk hot in a
farina kettle. Thicken it with the flour and butter; season, and pour a
little at a time upon the beaten egg. Stir this in with the hot corn
purée, and serve at once.
Stewed Pigeons.—Cut pigeons in half, place a layer of salt pork cut
in thin strips in the bottom of a saucepan, and lay the pigeons on
this; sprinkle with a little chopped onion; pour over them enough hot
water to cover them, put a closely fitting top on the pot, and cook
them slowly for two hours. Take out the birds and the pork, and
keep them hot while you thicken the gravy left in the pot with a little
browned flour wet up in cold water; boil up once, pour over the
pigeons, and serve.
Fried Bananas.—Select firm bananas, peel them, and slice them
lengthwise; dip them in egg, roll them in very fine cracker-crumbs,
and fry them in deep fat to a light brown. Serve on a napkin laid in a
deep dish.
Apricot Fritters.—Stew evaporated apricots until tender, adding,
when half done, sugar in the proportion of two tablespoonfuls to
every cupful of juice. When the apricots are tender, take them out,
leaving the syrup to reduce by boiling until it is quite thick. Dip each
piece of apricot into a frying batter made of a cup of flour, a
tablespoonful of melted butter, a small cup of warm water, and the
white of an egg beaten light; drop these fritters into boiling deep fat.
When done, lay on a piece of brown paper in a colander for a few
minutes, transfer to a hot dish, and pour the hot syrup over and
around them.
6.
Broiled Shad.
Canned French Pease. New Potatoes.
Lettuce.
Preserved Ginger.
Fancy Cakes.
Canned French Pease.—Drain the pease, and put them in a frying-
pan with a tablespoonful of melted butter smoking hot; toss the
pease about in this until they are heated through and well coated
with the butter; season with pepper and salt, and serve at once.
Lettuce.—Dress on the table with a plain French dressing.
 FAMILY DINNERS FOR SUMMER
1.
Green-Pea Soup.
Roast Shoulder of Veal.
Boiled Potatoes. Asparagus with Eggs.
Cherry Dumplings.
Green-Pea Soup.—One quart shelled pease cooked until tender,
one quart milk, two tablespoonfuls butter, one teaspoonful sugar,
one tablespoonful flour, salt to taste. Press the pease, after they
have been boiled and drained, through a colander; put them back on
the fire, and stir into them the milk, boiling hot, thickened with the
butter and flour and seasoned with the sugar and salt. Boil up once,
and serve.
Asparagus with Eggs.—One bunch asparagus, two hard-boiled
eggs, one cup white sauce. Boil the asparagus until tender; cut the
stalks into inch lengths, rejecting the hard woody portions; chop the
hard-boiled eggs coarsely, and stir with the asparagus into the white
sauce, which must be boiling hot. Serve at once.
Cherry Dumplings.—Make a biscuit crust of two cups of flour, a
tablespoonful of butter rubbed into it, a little salt, a teaspoonful of
baking-powder, and milk enough to make a soft dough. Roll out into
a sheet a quarter of an inch thick, and cut into squares about three
inches across. Stone the cherries; put a spoonful into the centre of
each square of paste; sprinkle with sugar, fold the edges across, and
pinch them together. Lay them with the pinched edges downward in
a pan, and bake to a light brown. Eat with a hard sauce made as
directed in the preceding chapter.
2.
Fish Chowder.
 Broiled Lamb Chops. Raw Tomatoes.
Young Onions Stewed.
Strawberry Méringue.
Fish Chowder.—Two pounds fresh fish, two good-sized potatoes,
one cup milk, a quarter of a pound of salt pork, one onion minced,
one tablespoonful chopped parsley, enough boiling water to cover all
the ingredients after they are in the pot. Cut up the fish, the pork,
and the potatoes (which should have been peeled and parboiled)
into pieces less than an inch square. Place in a pot or saucepan first
a layer of pork, then one of fish strewn with onions and parsley, then
one of potatoes; repeat the layers in this order until all the materials
are used. Pour in the water, cover closely, and let it cook slowly a full
hour. Split and butter half a dozen Boston crackers; let them soak in
the cupful of milk over the fire for five minutes; take them out, and
lay them in the tureen, and pour the chowder over them. Pass
lemon with it.
This chowder is even better the second day than the first,
although there is rarely much left over.
Strawberry Méringue.—Line a pie-dish with puff paste, bake this
carefully, and then place in it a thick layer of hulled strawberries;
rather small ones are best for this purpose. Sprinkle them with
powdered sugar, and heap over them a méringue made of the
whites of four eggs whipped stiff with half a cup of powdered sugar.
Just before putting it in stir lightly into it a cupful of the berries. Set
the pie-plate containing the méringue in the oven long enough to
brown delicately, and eat when perfectly cold.
3.
Asparagus Soup.
Boiled Chicken. Green Pease.
Summer Squash.
Raspberry Pudding.
 Asparagus Soup.—Boil a bunch of asparagus until it is very tender.
When done, cut off the green tips, and put them aside, and rub the
stalks in a colander, getting all of them through that you can. Heat
four cups of milk in a double boiler, add the strained asparagus to
this, and thicken with a tablespoonful of butter rubbed in one of
flour. Season to taste with salt and pepper, add the asparagus tops
(which should have been kept hot), and serve.
Raspberry Pudding.—Two cups raspberries (red or black), three
cups flour, three eggs, two cups milk, one tablespoonful butter, two
teaspoonfuls baking-powder, saltspoonful salt. Beat the eggs very
light, and mix with the butter, melted, and the milk. Stir into this the
flour sifted with the salt and baking-powder, taking care that the
batter does not lump. Dredge the berries with flour, add them to the
pudding, and boil this in a plain pudding mould, set in a pot of
boiling water, for three hours. Take care that the water does not
come over the top of the mould. Serve with hard sauce.
4.
Egg Soup.
Roast Lamb. Mint Sauce.
Beets. Succotash. Green Pease.
Melons.
Egg Soup.—One quart milk, four eggs, one onion sliced, one
tablespoonful flour, one tablespoonful butter, salt and pepper to
taste. Heat the milk to scalding in a double boiler with the onion.
Thicken the milk with the flour and butter, and season to taste.
Poach the eggs in boiling water, lay them in the bottom of the
tureen, and strain the soup upon them. Simple and nutritious.
Mint Sauce.—Four tablespoonfuls vinegar, one tablespoonful mint
chopped very fine, one tablespoonful white sugar, a very little salt
and pepper. Pour the vinegar upon the sugar and mint, and let them
stand in a cool place a full hour before using. Add the salt and
pepper just before sending to table.
 For the benefit of those who are sometimes unable to procure the
fresh herb, it may be stated that the dried mint sold in bottles is an
excellent substitute.
5.
Cheese Soup.
Beef à la Mode.
Fried Cucumbers. Cauliflower. Green Corn.
Fresh Fruit.
Cheese Soup.—One egg; a half-cupful grated cheese; one onion;
two cups milk; two cups veal, chicken, or other white stock; one
tablespoonful flour; one tablespoonful butter; pepper and salt to
taste. Heat the milk and stock with the onion. Remove the latter, and
thicken the liquid with the butter and flour rubbed smooth together.
Stir in the cheese, pour a little of the soup on the egg beaten light,
add this to the soup in the pot, season, and serve immediately. It is
a good plan to put a tiny pinch of soda into the milk before adding
the cheese.
Beef à la Mode.—Select a good piece of beef from the round, and
"plug" it thickly with beef suet or with strips of fat salt pork. Make
other incisions into which to crowd a force-meat made of finely
chopped salt pork mixed with twice the bulk of bread-crumbs, and
seasoned with herbs, allspice, onion, and vinegar. Fasten the meat
securely in shape with a stout band of cotton cloth, lay it in a pot,
pour over it three cups of boiling water, cover closely, and cook
slowly for three hours, or until tender. Turn the meat once. Thicken
the gravy left in the pot with browned flour, and pass with the meat.
This piece of meat will be as good cold as it is hot, and makes a
welcome pièce de résistance upon which to rely for lunch or tea.
Fried Cucumbers.—Peel the cucumbers; slice them lengthwise,
making about four slices of a cucumber of ordinary size. Lay them in
salt and water for an hour, take out, drain, and dry. Dip first in
beaten egg, then in cracker-crumbs, and fry as you would egg-plant.
 6.
Boiled Cod. Egg Sauce.
Lima Beans. Mashed Potatoes.
Tomatoes. Mayonnaise Dressing.
Baked Peach Pudding.
Baked Peach Pudding.—Two cups flour, one cup milk, one egg,
one teaspoonful baking-powder, one tablespoonful butter,
saltspoonful salt, eight medium-sized peaches, peeled and stoned.
Beat the egg with the milk, stir in the butter, melted, and the flour
sifted with the salt and baking-powder. Place the peaches in the
bottom of a pudding dish, sprinkle them well with sugar, pour the
batter over them, bake the pudding in a quick oven, and eat it
before it has time to fall. Serve either hard or liquid sauce with it.
 FAMILY DINNERS FOR AUTUMN
1.
Cauliflower Soup.
Roast Beef.
Baked Tomatoes and Corn. Boiled Sweet Potatoes.
Fried Egg-Plant.
Cocoanut Custards.
Cauliflower Soup.—Cut a medium-sized cauliflower into small
clusters, chop all except two bunches, and put all on the fire in four
cups of boiling water with a minced onion and a couple of sprigs of
parsley; cook until tender. Remove the unchopped bunches, and lay
them aside, while you rub the chopped and boiled portion through a
colander; return what comes through the sieve to the stove. Have
ready in a double boiler a pint of scalding milk; thicken this with a
tablespoonful of butter rubbed smooth with an equal quantity of
flour, and then mix with the strained cauliflower. Season to taste,
drop in the reserved clusters cut into small bits, and serve the soup
immediately.
Baked Tomatoes and Corn.—Cut a slice from the top of each of
several large firm tomatoes; scoop out about two thirds of the pulp,
taking care not to break the sides; fill the cavities thus left with
green corn, boiled, cut from the cob, and chopped fine with a little
butter, pepper, and salt; arrange the tomatoes thus stuffed in a
baking-dish, put a few bits of butter here and there between them,
and bake half an hour. If you have a half-cupful of good gravy, pour
this over them instead of putting the butter between them.
Fried Egg-Plant.—Peel and cut the egg-plant into slices less than
half an inch thick an hour before it is to be cooked; lay the slices in
salted iced water, with a plate over them to keep them from floating.
Just before dinner wipe each slice dry, lay it in beaten egg, and then
roll it in salted and peppered cracker-crumbs. Have ready lard or
really good dripping in a frying-pan, and fry the slices brown.
Cocoanut Custards.—Three eggs, three cups milk, half-cup sugar,
half a cocoanut grated, one teaspoonful vanilla. Heat the milk to
boiling; pour it upon the beaten eggs and sugar; return to the fire,
and cook the custard until it thickens. When it reaches the right
consistency take it from the stove, and when it has partially cooled
stir in the vanilla and cocoanut. Fill small cups with this, set them in
a pan of boiling water in the oven, and bake until set.
2.
Veal Soup.
Stewed Lamb à la Jardinière.
Creamed Potatoes.
Sliced Peach Pie.
Veal Soup.—Two pounds lean veal from the leg (cut into small
pieces), a few veal bones well broken, two quarts cold water, one
onion, two stalks celery, a little parsley, two tablespoonfuls rice, salt
and pepper to taste. Slice the onions, and fry them in the soup-pot
to a good brown in a little dripping; put the meat in on them, and
when this has browned add the veal bones, the celery, the parsley,
and water. Let all simmer gently for several hours. Set the soup
aside with the meat in it until cool; skim, strain, and return to the
pot, with the raw rice and the seasoning. Let the soup cook slowly
until the rice is tender, and then serve. Pass grated cheese with this
soup.
Stewed Lamb à la Jardinière.—Select a good-sized breast of lamb,
and lay it in a saucepan; pour over it enough cold water to nearly
cover it, and put a closely fitting lid on the pot. While it is simmering
gently, parboil half a cupful of string or Lima beans, half a cupful of
green pease (fresh or canned), two small carrots cut into neat, thin
slices, and a few clusters of cauliflower. When the lamb is nearly
done, lay these vegetables on it; put with them two tomatoes sliced,
and cook about fifteen minutes. In serving this dish arrange the
vegetables around the meat, and pour over them the gravy, which
should be thickened with browned flour after the meat and
vegetables have been taken from it.
Sliced Peach Pie.—Line a pie-plate with a good paste, and cover it
with peaches, sliced, but not peeled; sprinkle thickly with sugar, and
bake in a steady oven. There must be no top crust, but a méringue
may be added when the pie is nearly done, and lightly browned.
This pie is very good.
3.
Tomato Soup Maigre.
Baked White-Fish.
Mashed Potatoes. Fried Oyster-Plant.
Rice-and-Pear Pudding.
Tomato Soup Maigre.—Fry a sliced onion brown in butter or good
dripping in the bottom of the soup-pot; pour in the chopped
contents of a can of tomatoes and two cups of boiling water; stew
until tender, rub through a colander, return to the fire; add a half-
cupful of boiled rice; thicken with a tablespoonful of butter rubbed
smooth with one of flour; boil up, and serve.
Baked White-Fish.—Select a good-sized fish, and stuff it with a
dressing of bread-crumbs well seasoned and moistened with a little
melted butter. Sew the fish up carefully; pour a cupful of boiling
water over it after it is laid in the dripping-pan, and bake (covered)
for an hour, basting several times with butter. Remove the threads
before sending to table.
Rice-and-Pear Pudding.—Three cups boiled rice, two eggs, one
cup sugar, one cup milk, stewed or canned pears. Stir the beaten
eggs, the sugar, and the milk into the rice; put a layer of this in the
bottom of a pudding mould, and cover this with a stratum of pears;
follow this with more rice, then more pears, and continue thus until
all the materials are used; set the mould in boiling water, and boil for
an hour. Eat the pudding with a hot custard sauce.
4.
Potato Purée.
Beef's Heart, Stuffed. Stewed Sweet-Potatoes.
Scalloped Squash.
Méringued Apples.
Potato Purée.—Two cups mashed potato, one onion, four cups
boiling water, one stalk celery, one cup milk, one teaspoonful butter,
one tablespoonful flour, pepper and salt to taste. Cook the potato,
onion, and celery in the water for half an hour; rub through a
colander, return to the fire; add the milk, thicken, and season.
Méringued Apples.—Eight fine large apples, peeled, cored, and
quartered; two tablespoonfuls butter, juice of a large lemon, one cup
white sugar, nutmeg to taste, whites of three eggs, half-cup
powdered sugar. Heat the butter, sugar, lemon juice, and nutmeg in
a double boiler; drop the quartered apples into this, and let them
cook until tender; take them out and lay in a glass dish, cover with a
méringue made of the whites of the eggs and the powdered sugar,
and pass the syrup from the apples in a little pitcher, with the
méringued fruit.
5.
Julienne Soup.
Irish Stew.
Creamed Carrots. Stewed Corn.
Peach-and-Tapioca Pudding.
Peach-and-Tapioca Pudding.—One small cupful tapioca, one can
peaches, half-cup sugar. Soak the tapioca overnight in three cupfuls
of water; the next day arrange the canned peaches in a dish,
pouring over them about a cupful of the liquor from the can; sprinkle
them well with sugar, pour the tapioca on them, and bake until this
is clear. Eat hot with hard sauce.
 6.
Salmon Soup.
Mutton Chops.
Baked Onions. Stuffed Egg-Plant.
Cream Rice Pudding.
Salmon Soup.—One can salmon, one cup bread-crumbs, one quart
water, two cups milk, one teaspoonful butter, pepper and salt to
taste. Pick to pieces the contents of a can of salmon, removing the
bones, bits of skin, etc.; put over the fire with the water and
seasoning, and cook half an hour; stir in the butter, the milk, and the
crumbs, and serve. Pass sliced lemon with this.
Stuffed Egg-Plant.—Boil an egg-plant thirty minutes, cut it in half,
and scrape out the inside; mash this up with two tablespoonfuls of
butter, and pepper and salt to taste; fill the two halves of the shell,
sprinkle with crumbs, and brown in the oven.
Cream Rice Pudding.—Three cups milk, three tablespoonfuls rice,
one cupful sugar, one teaspoonful vanilla. Wash the rice, put it with
the milk, sugar, and flavoring into a pan, and bake in a slow oven for
three or four hours. Every time a crust forms on top, stir it in, until
just before taking it from the oven. Eat cold.
 FAMILY DINNERS FOR WINTER
1.
Turnip Purée.
Roast Turkey.
Fried Parsnips. Browned Onions.
Mashed Potatoes.
Orange Roly-Poly.
Turnip Purée.—Eight turnips, one onion, one stalk celery, four cups
water, two cups milk, one tablespoonful butter, one tablespoonful
flour, pepper and salt to taste. Peel and cut up the turnips, and put
them over the fire with the onion in the four cups of water; let them
cook until tender, and then rub them through the colander, and put
them back on the fire. Cook the butter and flour together in a
saucepan; add the milk, stir into the turnip, season to taste, and
serve.
Browned Onions.—Peel rather small onions, and boil them until
tender; drain off the water, and pour over the onions a cupful of
soup or gravy; let the onions simmer in this for ten minutes; then
take them out, and keep them hot while you thicken the gravy with
browned flour. Pour over the onions just before sending to the table.
Orange Roly-Poly.—Two cups flour, one and a half cups milk, one
tablespoonful butter, one tablespoonful lard, two teaspoonfuls
baking-powder, one saltspoonful salt, four fair-sized sweet oranges,
half-cup sugar. Sift the baking-powder and the salt with the flour;
rub the butter and lard into it; add the milk, and roll out the dough
into a sheet about half as wide as it is long; spread this with the
oranges peeled, sliced, and seeded; sprinkle these with sugar; roll
up the dough with the fruit inside, pinching the ends together, that
the juice may not run out; tie the pudding up in a cloth, allowing it
room to swell; drop it into a pot of boiling water, and boil it steadily
for an hour and a half; remove from the cloth, and lay on a hot dish.
Eat with hard sauce flavored with lemon.
2.
Turkey Soup.
Roast Pork. Apple-Sauce.
Boiled Potatoes. Stewed Tomatoes.
Chocolate Custards.
Turkey Soup.—Break up the carcass of the cold turkey after all the
meat has been cut from it, and put it, with bits of skin and gristle
and the stuffing, over the fire in enough water to cover it; cook
gently for several hours, and then let the soup get cold on the
bones; strain it off, skim it, and put it back on the fire. Have ready in
a saucepan two cupfuls of milk, thickened with a tablespoonful of
butter and two of flour; stir this into the turkey liquor, boil up, and
serve.
Chocolate Custards.—Four cups milk, four eggs, one cup sugar,
four tablespoonfuls grated chocolate, two teaspoonfuls vanilla. Put
the chocolate over the fire in a double boiler with part of the milk,
and let it cook until smooth; add the rest of the milk, and, when this
is hot, pour it upon the sugar mixed with the beaten yolks of the
eggs. Return to the stove, and cook until the custard begins to
thicken; when cool, pour into glasses or small cups, and heap on the
top of each a méringue made of the whites of the eggs whipped stiff
with a little powdered sugar.
3.
Oyster Soup.
Broiled Steak.
Baked Cabbage. Fried Potatoes.
Cup Puddings.
Oyster Soup.—One quart oysters, two cups milk, one egg, one
tablespoonful butter, pepper and salt to taste. Strain the liquor from
the oysters, and bring it to the boiling-point in one vessel while the
milk is heating in another; drop the oysters into the scalding liquor,
and leave them there until they begin to crimp. Stir the butter into
the milk, and pour this upon the beaten egg; turn this in with the
oysters; cook together one minute, and serve immediately. Some
persons like a pinch of ground mace added to oyster soup.
Baked Cabbage.—Wash and quarter a small cabbage; put it on in
plenty of boiling water, and let it boil furiously (uncovered) for
twenty minutes. By doing this, and having a cup of vinegar on the
stove at the same time, you do away with the disagreeable odor
which usually accompanies the cooking of cabbage. Drain it when
done, and chop it fine; add to it a tablespoonful of butter, one egg
beaten light, a scant half cupful of milk, and pepper and salt to
taste. Bake in a pudding dish to a good brown.
Cup Puddings.—One cup sugar, two tablespoonfuls butter, one cup
milk, two eggs, two cups flour, two small teaspoonfuls baking-
powder, one saltspoonful salt. Beat the yolks of the eggs light, and
mix with the creamed butter and sugar; add the milk and the flour,
mixed well with the salt and baking-powder; bake in small cups or
deep patty-pans, and serve one to each person. Eat with either hard
or liquid sauce.
4.
Corned-Beef Soup.
Stewed Rabbits.
Baked Corn. Fried Sweet Potatoes.
Plain Fruit Pudding.
Corned-Beef Soup.—Heat to boiling with a sliced onion three cups
of the liquor in which a piece of corned-beef was boiled; just before
it begins to bubble drop into it the freshly broken shell of an egg,
boil up once, and strain. Put the cleared soup back on the fire, and
when it boils again add to it two cups of milk in which have been
dissolved two tablespoonfuls of flour; pour a little of this on a beaten
egg, and return all to the fire for a minute before serving.
 Baked Corn.—Two cups canned corn chopped fine, one egg, half-
cupful milk, one tablespoonful butter, pepper and salt to taste. Beat
the egg light, stir this and the milk into the corn, season, and bake
in a buttered pudding dish until firm.
Plain Fruit Pudding.—One cup molasses, one cup milk, one and a
half cups flour, quarter-cup seeded raisins, quarter-cup currants
washed and dried, quarter-cup shredded citron, one cup suet, one
saltspoonful salt, one small teaspoonful soda. Chop the suet into the
flour, first mixing the latter with the salt and soda; add the milk and
molasses, and beat thoroughly; dredge the fruit and stir it into the
pudding; boil in a brown-bread mould two hours and a half. Serve
hard sauce with it.
5.
Roast Duck.
Canned Green Pease. Boiled Potatoes.
Lettuce.
Crackers and Cheese.
Lemon Tarts.
Canned Green Pease.—Turn the pease from the can into a
colander; pour over them several quarts of cold water, so as to rinse
the pease thoroughly from the liquor in which they were canned;
after this, pour as much boiling water over them, and set the
colander over a pot of boiling water, covering the pease; let them
steam there until heated through, dish, and put on them a couple of
teaspoonfuls of butter, and pepper and salt to taste.
Lemon Tarts.—Line small patty-pans with a good puff paste, and
fill them with the following mixture: Half-cup butter, one cup
granulated sugar, three eggs, juice and grated rind of a lemon, two
tablespoonfuls brandy, nutmeg to taste. Beat the yolks into the
creamed butter and sugar; add the lemon, spice, brandy, and
whites; bake in a steady oven, and eat when cold.
 6.
Black Bean Soup.
Halibut Steak.
Browned Potato. Scalloped Cauliflower.
Coffee Jelly.
Black Bean Soup.—Two cups black beans, six cups cold water, one
onion, two sprays parsley, four or five cloves, one teaspoonful mixed
thyme and sweet-marjoram, one quart corned-beef liquor. Pick the
beans over carefully, wash them, and put them in soak in the cold
water; let them stand all night, and in the morning transfer them to
the soup kettle. Put with them the onion, herbs, and cloves, and
simmer all together gently until the beans are soft; rub them
through a colander, return to the fire, add the corned-beef liquor,
and boil for an hour; pour the soup on two hard-boiled eggs,
quartered, and a few thin slices of lemon, laid in the tureen.
Scalloped Cauliflower.—Boil the cauliflower tender; tie it in a piece
of net before putting it in the boiling water; cut the clusters apart,
and arrange them, stems downward, in a pudding dish; pour a cup
of drawn butter over them, season with pepper and salt, sprinkle
with fine bread or cracker crumbs, and bake until of a good brown.
Coffee Jelly.—Two cups clear strong coffee, one cup sugar, one
cup boiling water, half-cup cold water, half-box gelatine. Let the
gelatine soak in the cold water an hour; stir the sugar into it, and
pour over both the boiling water and the hot coffee; strain into a
mould. When cold, turn out in a glass dish, and serve with whipped
cream.
 WHAT SHALL WE EAT?
HE cook-book of the olden time gave its recipes with a
generous disregard of cost. Such items as a ham boiled in
wine were not unusual, and the quantities of costly materials
demanded were on a Gargantuan scale. Even in the average French
culinary manuals economy can hardly be said to be conspicuous,
except by its absence, although Gallic cooks have a world-wide
reputation for the wonderful results they can produce by a small
expenditure. Even in this day, when economy is honored and
studied, in the recipes that appear in print as written by women
living in some parts of the South, there is a call for what to Northern
ideas seems a reckless profusion of eggs, butter, and cream. The
lavishness of these demands is often quite out of keeping with the
common opinion of the straitened circumstances supposed to have
prevailed of late years in that section of the country. The general
impression these recipes give was voiced by a New England woman,
who, after reading a collection of recipes from the pen of a well-
known Southern writer, exclaimed, "Well, I can't afford to cook like
that; but I presume she has always had plenty to do with."
In spite, however, of some instances of this kind which indicate
extravagance, the general trend in culinary guide-books of the day is
towards economy. Tracts, pamphlets, octavos, and quartos are
published, giving directions for preparing a dinner for five persons at
a cost of twenty-five cents, of fifty cents, of seventy-five cents, of a
dollar. The Sunday and weekly newspapers have columns devoted to
the same theme, and the countless household magazines with which
the reading public is almost snowed under all spare a corner for the
discussion of the same momentous topic. It may be noted, en
passant, that this sudden interest in dietetics is responsible for many
of the literary aspirations now current. Women who had never
thought of meddling with pen and ink except in their private
correspondence rush into print for the purpose of describing a dinner
which will cost only twenty-seven and two-thirds cents, and,
encouraged by success in one or two efforts of this kind, fondly
imagine themselves possessed of talents which ought to bring them
in a competency.
Far be it from the woman who has herself known housekeeping
cares and struggles, who has mourned over small leaks and sought
diligently the best methods of "making sixpence do the work of
sevenpence half-penny," as an English writer puts it, to deride any
endeavors to teach housekeepers how to best use slender means
with happy results. But a word of warning may not be amiss
concerning certain features of most of the directions thus given.
Here it is: If an appetizing dish is to be made at small cost, care in
preparation must supplement cheap materials.
There has been a great deal said and written about the folly of
always purchasing the best cuts of meat. Hundreds of pages have
been printed demonstrating satisfactorily —to their authors—that a
piece of beef from the round can be so cooked as to make it equal
to filet de bœuf; that lamb's or pig's liver is of as good a flavor as
calf's liver, which costs twice as much; that old fowls properly
treated cannot be distinguished by the taste from young broilers;
and that a variety of other delightful things can be accomplished by
the woman who chooses to attempt them. All this is, no doubt, true
in part. The point that is seldom sufficiently emphasized is that it
requires to achieve these wonders either a certain knack, which is as
much a talent in its way as is a gift for music or drawing, or else a
special training in this particular kind of cookery. It is easy enough
for any one to be a good cook who knows how to follow a recipe,
possesses a little deftness of hand, and is provided with the best
materials for her work. Nowadays the cook-books seldom deal in the
glittering generalities that once made their pages full of pitfalls for
the unwary. Usually the directions are explicit, the quantities and
proportions almost scientific in their accuracy, and the successive
steps in compounding and cooking so clearly defined that the
wayfaring woman, although a fool, can hardly go very far wrong;
that is, if—and it is a very big if, too—she does not have to use
imperfect ingredients to compass a perfect achievement. Bricks may
doubtless be made with stubble instead of straw, but the children of
Israel found it a rather difficult process.
If, then, to change the figure, the iron be dull, one must put to it
the more strength. The housekeeper who is compelled by
circumstances to practise rigid economy must resolutely set herself
to the study of cheap cookery. She may know already how to roast a
"rib cut" of beef, how to broil a porterhouse steak, how to broil and
fry tender chickens, but all this knowledge is of comparatively little
value to her just now. She must learn instead how to braise, how to
treat a "pot roast"; she must study stews, perfect herself in the
manufacture of minces, hashes, fricassees, croquettes, fritters; she
must know what vegetables and meats may be put together in
utilizing "left-overs"; she must acquire a thorough knowledge of
soups of all sorts, and of soups maigre in particular; and she must
work in this line until she is able to set as appetizing if not as
elegant a table on her small means as her richer neighbor across the
way can on a housekeeping allowance of a double amount.
Of course this involves a great deal of hard work and of
competent vigilance. Even if a servant is kept, only in rare instances
can she be trusted to undertake this kind of cookery. Simple cookery,
like roasting and boiling, is seldom successful unless one has the
best materials to work with. But usually the woman who must
economize is wealthier in time than in anything else, and she must
make it take the place of money. Above all, she must struggle
against the temptation to yield to weariness or discouragement, and
to satisfy herself with the custom into which so many of her sisters
drift, of cooking tough, inferior pieces of meat in the easiest way, as
though they were "prime cuts," and thus endangering the teeth,
tempers, and digestions of her family.
A potent aid in making cheap cookery savory is the judicious use
of seasoning. In some homes knowledge of these seems to be
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