The Kitchen Encyclopedia (Swift & Company)(txt+pdf+epub+mobi电子书下载)

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The Kitchen Encyclopedia (Swift & Company)试读：

The Truth about Oleomargarine

Swift's Premium Oleomargarine is a sweet, pure, clean, food product made from rich cream and edible fats. It contains every element of nutrition found in the best creamery butter.

The process of manufacture is primitive in its simplicity, but modern in its cleanliness and purity.

The butter fat in Swift's Premium Oleomargarine is microscopically and chemically the same as in the best butter; the only difference is in the way it is secured from the cow.

Butter fat in butter is all obtained by churning. In Swift's Premium Oleomargarine from ⅓ to ½ is obtained in that way, the remainder is pressed from the choicest fat of Government inspected animals. This pressed fat is called "Oleo" hence the name "Oleomargarine."

Rich cream, fancy creamery butter, 'oleo' 'neutral,' vegetable oil and dairy salt are the only ingredients of Premium Oleomargarine. 'Neutral' is pressed from leaf fat. It is odorless and tasteless.

There is no coloring matter added to Premium Oleomargarine, yet it is a tempting rich cream color.

Each week day during the year 1911 there has been an average of more than 400 visitors through our Chicago Oleomargarine Factory.

In addition to this daily inspection by the visiting public our factories are in complete charge of Government Inspectors.

These men test the quality and character of materials, they see that the contents of every tierce of 'oleo' and 'neutral' received from the Refinery is from animals that have passed the rigid Government inspection. They see that everything about the factories is kept absolutely clean and sanitary.

Read what a Government expert said about Oleomargarine:

The late Prof. W. O. Atwater, director of the United States Government Agricultural Experiment Station at Washington:

"It contains essentially the same ingredients as natural butter from cow's milk. It is perfectly wholesome and healthy and has a high nutritious value."

Order a carton of Swift's Premium Oleomargarine today to try it. You will find that it is a delicious, wholesome food product that you can use in your home and effect a great saving, still maintaining your standard of good living.

We particularly invite you to visit our factories and see for yourself the cleanliness surrounding this interesting industry.

Did you know that Swift's Premium Oleomargarine contains essentially the same ingredients as natural butter from cows milk?

[Page Three] Recipes

You can make exactly as good cakes, pies, cookies, and candies by substituting for the butter named in your recipes ¾ the quantity of Swift's Premium Oleomargarine. On this and the following pages are a few recipes in which this substitution has been made. Try them. You will find them good and more economical than when made with butter.

You may have some favorite recipes that are too expensive on account of the large amount of butter required. You can reduce their cost by using Swift's Premium Oleomargarine.

Loaf Fig Cake

Cream the oleomargarine and sugar. Add the milk, with which the vanilla has been mixed. Sift the baking-powder with the flour and add gradually. Add the whites, well beaten, last.Dark Part● ½ cupful Swift's Premium Oleomargarine● ¾ cupful milk● 1½ teaspoonfuls baking-powder● Yolks of 4 eggs● ½ pound of raisins● 1½ cupfuls sugar● 3 cupfuls flour● 1 dessertspoonful each of cinnamon, cloves, allspice, and nutmeg● 1 pound of figs

Cream the oleomargarine and sugar. Add the egg-yolks, well beaten, then the milk. Sift the baking-powder and spices with the flour and add gradually. The raisins should be seeded and dredged with flour, and the figs should be cut in small pieces and dredged with flour and added to the batter the last thing. Put in the pan alternate layers of each part and bake in a loaf.

The Italian uses olive oil; the Swiss, butter from goat's milk; and the thrifty American housewife, Swift's Premium Oleomargarine.

[Page Four] Sugar Cookies

Cream the oleomargarine and sugar. Add the eggs, whites and yolks beaten together. Dissolve the soda in the sour milk. Add this and then the flour. Roll out thin. Just before cutting out the cookies sift granulated sugar on top and roll it in slightly, then cut out cookies with cookie-cutter and bake in a moderate oven.

Lemon Pie

Put all together in an oatmeal cooker and cook over hot water until thick. Take from the fire and cool a little. Line a deep pie-plate with crust, pour in the lemon mixture, and bake in a moderate oven until the crust is done. Remove from the oven and have ready the whites of the three eggs, beaten up stiff, with three level tablespoonfuls of powdered sugar; spread this meringue smoothly over the pie, return to the oven, and bake a light brown.

Cornbread

Sift together meal, flour, baking-powder, and sugar. To this add in order the milk, the egg-yolks well beaten, the oleomargarine melted and lastly the well-beaten whites of the eggs. Bake in a hot oven for thirty to thirty-five minutes. This is particularly delicious if just before it is done half a cupful of cream is poured over the top.

Have you tasted Swift's Premium Oleomargarine?

[Page Five] Oatmeal Crackers

Cream oleomargarine and sugar. Add egg-yolks well beaten. Dissolve soda in milk and add next. Mix oats, flour, salt, and cinnamon together well and add. Add the raisins last. Beat well and drop with a spoon on to buttered tins and bake in moderate oven.

English Walnut Pudding

Beat the egg white and yolk together and add it to the molasses. Dissolve the soda in the boiling water and add that next. Mix flour, cinnamon, and cloves together and add gradually. Add the butterine melted. Lastly add the raisins. Steam two and a half hours. Serve warm with sauce made of one cupful Swift's Premium Oleomargarine stirred until smooth with one cupful powdered sugar. Add one egg, flavor to taste, and beat until smooth.

Penoche

Stir together the oleomargarine, milk, and sugar, and cook until it can be picked up when dropped in cold water. Beat until it thickens and add the walnuts slightly salted. Pour in buttered tins and cut in squares.

Ask your grocer for a carton of Swift's Premium Oleomargarine.

Butter Scotch

Put all together and cook, stirring all the time. Cook until brittle when dropped in cold water. Pour into buttered tins and mark for breaking before it is cold.

Ginger Bread

Mix into a light dough and bake in a flat pan. Quick oven.

Cookies

Mix with flour enough to roll thin, and bake in a quick oven.

Would you like to reduce your butter bill? Then use Swift's Premium Oleomargarine.

[Page Seven] On Baking-Day

When you wish a fine-grained cake, beat the whites of the eggs to a stiff foam with a Dover egg-beater. If something spongy, such as an angel cake, is desired, use a wire egg-beater, which makes a more air-inflated foam.

Recipes in the older, much-prized cook-books often call for a teacupful of yeast. A teacupful liquid yeast is equal to one cake of compressed yeast.

To remove pecan meats whole, pour boiling water over nuts and let them stand until cold. Then stand the nut on end and crack with a hammer, striking the small end of the nut.

If beef or mutton drippings are used in making a pie-crust, beat them to a cream with a teaspoonful of baking-powder and the juice of half a lemon. This effectually removes all taste.

When a cake sticks to a pan, set it for a few minutes on a cloth wrung out of cold water. It will then come out in good shape.

Heat the blade of the bread-knife before cutting a loaf of fresh bread. This prevents the usual breaking and crumbling of the slices. For cutting hot fudge, first dip the blade of the knife in boiling water.

Nothing is better for pudding molds than jelly tumblers with light tin covers. One can readily tell when the puddings are done without removing the covers.

The juice will not boil out of apple or berry pies if you dot bits of Swift's Premium Oleomargarine near the outer edge.

A little salt in the oven under the baking-tins will prevent burning on the bottom.

There is nothing more effective for removing the burned crust from cake or bread than a flat grater. It works evenly and leaves a smooth surface.

Use a wooden potato masher for stirring butter and sugar together for a cake. It is much quicker than a spoon.

Swift's Premium Oleomargarine is sweet, pure, and clean.

[Page Eight] Renovating Suggestions

To clean a velvet suit, sponge the spots with pure alcohol. Then suspend the suit on a hanger in the bathroom in such a way that the air can reach all sides of the garment. Turn on the hot water in the tub until the steam fills the room; shut the door and windows; shut off the water, and let the steam do its work for an hour. Then admit the air, but do not touch the garment until it is perfectly dry.

To remove shine from woolen goods, use gentle friction with emery paper. Rub just enough to raise the nap, and then rub it over with a piece of silk.

To mend kid gloves, first buttonhole around the rent not so close as in a buttonhole; then overcast, taking up the thread of the buttonhole on the edge, and then draw together.

To clean men's coat collars, rub with a black stocking saturated with grain alcohol. This will remove the greasy look.

To freshen a thin dress, dissolve two teaspoonfuls of elastic starch in half a cupful of lukewarm water, and with a soft rag dampen on the right side, then with a hot iron press on the wrong side.

To clean grease spots from silk, split a visiting card and rub the soft internal part on the spot on the wrong side of the silk. The spot will disappear without taking the gloss off the silk.

To mend lace curtains, take a small piece of net, dip it and the curtains in hot starch, and apply the patch over the hole. The patch will adhere when dry, and the repair will show much less than if the curtains were mended.

To renew veils, dip them in gum-arabic water, and pin them out to dry as you would a lace curtain. When dry they will look like new.

To freshen black taffeta or satin, sponge with a cupful of strong tea to which a little ammonia has been added. Then press on the wrong side over a damp cloth.

To remove perspiration stains, lay the stain over clean white blotting-paper, and sponge with equal parts of alcohol and ether mixed. Rub dry, then touch lightly with household ammonia. If this leaves a blur, rub well with powdered French chalk on the wrong side. The blotting-paper prevents the fluids from forming a ring around the spot.

[Page Nine] House-Cleaning Hints and Helps

To clean linen shades, lay them flat and rub with powdered bath-brick.

To clean piano keys, rub with muslin dipped in alcohol. If the keys are very yellow, use a piece of flannel moistened with cologne water.

To clean books with delicate bindings, which are soiled from handling, rub with chamois skin dipped in powdered pumice stone.

To restore straw matting which has become stained or faded, wash with a strong solution of soda water. Use ordinary baking soda and plenty of Swift's Pride Soap and wash thoroughly, and when dry it will be found that the spots have all disappeared and the matting is all one color.

To clean glass vases, tea-leaves moistened with vinegar will remove the discoloration in glass vases caused by flowers, such as asters.

To clean windows and mirrors, rub them over with thin cold starch, let it dry on, and then wipe off with a soft cloth. This will clean the glass and also give it a brilliant polish.

To remove paint from window glass, use strong hot vinegar.

To remove white spots from furniture, rub first with oil, and then with slightly diluted alcohol.

To remove stains from an enameled saucepan, fill with water, add a little chloride of lime, and boil for a few minutes.

To clean willow-ware, wash with salt water, using a brush.

To polish the globes of gas and electric-light fixtures, wash with water in which a few drops of ammonia have been dissolved.

To clean tiling, wipe with a soft cloth wrung out in soapy water. Never scrub tiling, as scrubbing or the use of much water will eventually loosen the cement and dislodge the sections.

To brighten nickel trimmings on a gas stove, wash with warm water, in which two tablespoonfuls of kerosene have been stirred.

To save dusting, a piece of cheese cloth about two yards long placed on the floor in a freshly swept room will save much of the usual dusting.

Laundry Helps

A few cents' worth of powdered orris-root put in the wash water will impart a delicate odor to the clothes.

Hot milk is better than hot water to remove fruit stains.

To remove spots from gingham, wet with milk and cover with common salt. Leave for two hours, then rinse thoroughly.

In washing white goods that have become yellow, put a few drops of turpentine into the water, then lay on the grass to dry in the strong sunshine.

To make wash silk look like new, put a tablespoonful of wood alcohol to every quart of water when rinsing and iron while still damp.

When washing, if the article is badly soiled, use a small scrubbing brush and scrub the goods over the washboard.

To set green or blue, mauve or purple, soak the articles for at least ten minutes in alum water before washing them. Use an ounce of alum to a gallon of water. To set brown or tan color, soak for ten minutes in a solution made of a cupful of vinegar in a pail of water. Black goods and black-and-white goods need to be soaked in strong salt water, or to have a cupful of turpentine put into the wash water. Yellows, buffs, and tans are made much brighter by having a cupful of strong, strained coffee put in the rinsing water.

When ironing fine pieces, instead of sprinkling afresh, take a piece of muslin, wring it out in cold water, and lay on the ironing board under the article; press with a warm iron; remove the wet piece and iron.

When making starch for light clothes use Wool Soap in the water. This will give the clothes a glossy appearance and the irons will not stick.

Badly scorched linen may be improved by using the following solution: Boil together well a pint of vinegar, an ounce of Wool Soap, four ounces of fuller's earth, and the juice of two onions. Spread this solution over the scorched spots on the linen and let it dry. Afterward wash the garment and the scorch will disappear.

To keep the clothes-line from twisting, hold the ball of rope in one

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