Carrots, turnips, beets, and parsnips can be kept through the winter in
very much the same manner as potatoes. They deteriorate less, however,
if they are covered with earth or sand. Sometimes, especially in country
districts, such winter vegetables are buried in the ground out of doors,
being placed at a depth that renders them safe from the attacks of
frost. Cabbage will keep very well if placed in barrels or boxes, but
for long keeping, the roots should not be removed. Pumpkin and squash
thoroughly matured do not spoil readily if they are stored in a
dry place.
Apples and pears may be stored in boxes or barrels, but very fine
varieties of these fruits should be wrapped separately in paper. All
fruit should be looked over occasionally, and those which show signs of
spoiling should be removed.
MENUS AND RECIPES
58. As practically every woman knows, a MENU, or _bill of fare_,
consists of a certain number of dishes given in the order in which they
are to be served; likewise, she knows that the dishes called for in a
menu must be prepared according to a RECIPE, or _receipt_, which is the
list of ingredients of a mixture giving the exact proportions to be
used, together with proper directions for compounding. In all good
recipes the items are tabulated in the order in which they are needed,
so as to save time and produce good results.
Pages:
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125