Отрывок из книги
Olive Hyde Foster
Published by Good Press, 2021
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Every mother, in teaching her little daughter to cook, should impress upon her two essential points—economy and neatness. A cook cannot be too careful to have her materials, her utensils, and herself as clean as possible. So, before beginning work, the child should carefully wash her hands, clean her nails, smooth up any stray locks of hair, and put on the cap, sleeves and apron that are to protect her from spots and flying flour. Then all fruits or vegetables which are to be used should be well washed before being peeled, and the cooking utensils wiped off. Sometimes the pans or the stewing kettle have not been used for days, and there is sure to be a certain amount of dust on these that is almost imperceptible, but nevertheless unwholesome and often dangerous.
Following the instructions regarding cleanliness, and of equal importance, is the lesson in the economical use of materials on hand. Anyone can take a recipe calling for all fresh materials and, with a little care, turn out a successful dish; but it takes a culinary artist to successfully work up the odds and ends found in the ice-box and pantry. In small families these bits can be made into attractive dishes for luncheon, or, in case of an unexpected guest, converted into an additional course. In the line of vegetables, for instance, there may be left a few leaves of lettuce, a couple of tomatoes, the remains of a roast, a small quantity of chicken, and a bottle of sour milk. Not very promising, certainly, in the ice-box, but full of possibilities. The little cook is going to be a magician, and by a wave of her wand (the cook-book,) make a grand transformation.
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