Kate Aitken - Kate Aitkens Cook Book

KATE AITKEN'S
COOK BOOK

First published 1950
by Collins White Circle Books, Toronto
Second edition 1953
Third edition 1964
Reprinted 1965, 1966, 1967, 1968,
1969, 1970, 1971, 1973, 1975
First reprinting 1982 Totem Books
a division of Collins Publishers
100 Lesmill Road, Don Mills, Ontario
Kate Aitken 1950, 1953, 1964
All rights reserved. No part of this
publication may be reproduced, stored
in a retrieval system, or transmitted in
any form or by any means, electronic,
mechanical, photocopying, recording
or otherwise, without prior written
permission of the publisher.
Canadian Cataloguing in Publication Data
Aitken, Kate, 1891-1971.
Kate Aitken cook book
Includes index.
ISBN 0-00-682482-X
1. Cookery. I. Title.
TX715.A57 1982 641.5 C82-094963-9
Printed in Canada

CHAPTER INDEX

Metric Conversion
(Approximate Equivalents)

CHAPTER ONE

THE ART OF HOMEMAKING

A well-fed family is usually a happy family. With an attractive, properlycooked meal on the table "cares and troubles fade away."

Such happy results are best achieved with adequate equipment andutensils.

Stove with oven control

Refrigerator

Measuring Spoons

Measuring Cups for wet and dry

Flour Sifter

Rolling Pin

Pastry Cloth

Mixing Bowls, various sizes

Mixing Spoons

Spatulas (rubber or plastic)

Muffin Pans

Cake Pans (various sizes)

Cookie Sheets

Loaf Pans (various sizes)

Frying Pans

Saucepans with lids

2 Double Boilers (one large, one small)

Roasting Pans

Casseroles

Sieves

Colander

Grater

Juice Reamer

Scissors

Pot Holders, Dish Cloths, Tea Towels, etc.

Pie Pans

Paper Towels

Paper Plates

Tea Kettle

Tea Pot

Coffee Percolater

Toaster

EXTRACTS: Beef and chicken extracts or cubes add flavour to many dishes.

FATS: These include butter and lard, homogenized fats made from vegetableoils. As well there is a great range of cooking and salad oils.

FLAVOURINGS: Almond, peppermint and vanilla are the usual flavourings.

FLOUR: Two types of flour are necessary for good baking, all-purpose flourmilled from hard wheat and pastry flour milled from soft wheat. Watch yourrecipes carefully and use the type of flour indicated. All-purpose flour whichabsorbs more moisture than the softer pastry flour, is ideal for homemade breadand rolls, most cookies, fruit loaves, fruit cakes and tea biscuits. Pastryflour makes flaky light cakes, pies and tarts. Cake flour, finely sifted, turnsout a fine textured special cake.

SEASONED FLOUR: Used before searing fish, meats and poultry; seasoned flouris a time-saver. Combine one cup all-purpose flour, two teaspoons salt and teaspoon black pepper. Place in large shaker with perforated top; shakethoroughly before using so that all ingredients are blended.

GRAVY THICKENERS: These not only thicken but brown the gravy so that insteadof being a pale grey it is a rich velvety brown.

HERBS: Adventuring cooks are learning to use herbs to "lift" the flavour ofmany dishes. A good selection includes basil, celery salt, mace, marjoram,oregano, flaked parsley and sage. Instant minced onions save many a tear.

LEAVENINGS: Baking powder and baking soda.

SEASONINGS: Salt and pepper are most universally used for seasoning.

SPICES: Most used in baking are allspice, cinnamon, cloves, ginger, mace andnutmeg. For pickles and hot dishes include cayenne, chili,curry powder, mustard and turmeric. Paprika adds colour but not muchflavour.

1. Sift all flour before measuring.
2. When filling cups with liquids, place on table so that measure isaccurate.
3. Have shortening room temperature so that it may be accurately and easilymeasured.
4. Eggs should be room temperature.
5. All measurements should be level.
6. For the best product correct oven temperatures are important. (The merchantfrom whom the stove was purchased will co-operate in periodically checking oventhermometer.)
7. Most successful results are ensured if recipes are meticulously followed.But do adventure into different flavours, different spices and imaginativevariations.

Oven baked casseroles are delicious but the dish is hard to wash. If bothcasserole and lid are oiled before mixture is spooned in, no soaking isnecessary.

For coating meats or chicken pieces, oven baked, measure seasoned flour intopaper bag, drop in piece by piece each segment and puff bag gently.

Scissors are indispensable for dicing bacon, splitting rolls, cuttingsandwiches, slivering green peppers, snipping parsley, cutting meringue onlemon pie or (dipped in hot water) cutting fruits and marshmallows.

A hanging rack above your mixing table which holds measuring spoons,measuring cups, mixing spoons and knives saves time.

Knives can be kept sharp with either a knife sharpener or fine sandpaperfolded in half. Tossed loosely in a drawer knives lose sharpness.

For drop cookies oil the spoon. Batter drops off without benefit of finger.

When a recipe calls for sour milk or cream both sweet milk and sweet creamcan be soured by the addition of one tablespoon vinegar to one cup ofeither.

After using a dover beater whirl it in a wide mouth pitcher of warm water toclean the blades.