Like mother used to make by Herrick Christine Terhune 1859-1944

Author:Herrick, Christine Terhune, 1859-1944
Language: eng
Format: epub, pdf
Tags: Cookery, American, cbk
Publisher: Boston, D. Estes & company
Published: 1912-03-25T05:00:00+00:00

I40 " LIKE MOTHER USED TO MAKE "

that will help to make out a meal in case of unexpected guests. As soon as one of the articles has been used it is immediately replaced, and the closet is never invaded except for a real emergency. That is a systematic woman!

Or the housekeeper of this type may show her system in another way. She may plan her work so as to do in odd moments the task that otherwise she would have to set aside for a special season. Such a woman takes advantage of a cool morning when work is light to go into her kitchen and prepare dainties that may be required at a future time. She conducts her housekeeping on the plan that was followed by Nicholas Nickleby when " he distended his stomach with a bowl of porridge — not that he needed it now, but that he thought he might need it later when he couldn't get it.'' So the housekeeper makes pastry on Wednesday that she may not need until pie-making time on Saturday, and puts it away on the ice. Or she prepares mayonnaise for a near future. She always has fondant for icing on hand, and jars of white roux and brown roux, so that she does not have to bother with measuring out her butter and flour when she is in a hurry for a white or brown sauce. She

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makes maitre d'hotel butter, too, in advance, and glaze, and lemon honey for filling layer cakes, and caramel for coloring soups and gravies, and all the other little adjuncts of delicate cookery. It would be a good deal of an undertaking to give a couple of days to the compounding of all these, but by her system she is able to fit in half an hour there and fifteen minutes somewhere else and thus see that her larder is always kept supplied with these articles. Yet she never misses the time she gives to the work.

One woman I know puts up most of her jelly in this way. She does her own work, and while she is getting the breakfast she will slice a few apples and put them over the fire, or start to simmering at the side of the stove a small amount of grapes or berries, or whatever fruit is in season. By the time she has eaten her breakfast and done her dishes the fruit is ready to be put in the jelly-press and she returns the juice to the fire, brings it to a boil, adds the sugar, and has the jelly in the glasses before the morning is much more than fairly begun. She does not make more than two or three or four glasses at a time. Sometimes it is only a single glass made from fruit that is left

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over from a meal, which will not keep until the next day. But little by

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