Woman's Institute Library of Cookery - Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads by Woman's Institute of Domestic Arts and Sciences
page 99 of 363 (27%)
page 99 of 363 (27%)
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for such storage. It is, of course, economical to buy potatoes in large
quantities, but if they must be kept under conditions that will permit them to sprout, shrivel, rot, or freeze, it is better to buy only a small quantity at a time. Sweet potatoes may be bought in considerable quantity and kept for some time if they are wrapped separately in pieces of paper and packed so that they do not touch one another. 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 |
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