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1
Copyright © 2019 Pearson Education, Inc.
Processes, Systems, and Information, 3e (McKinney/Kroenke)
Chapter 7 Supporting Processes with ERP Systems
1) With information silos, the data needed by one process are stored in an information system
designed and used in another process.
Answer: TRUE
Difficulty: Easy
AACSB: Information Technology
Chapter LO: 1: What problem does an ERP system solve?
Course LO: Discuss the role of information systems in supporting business processes
2) Information silos create islands of automation that increase the performance of processes and
make process integration easy.
Answer: FALSE
Difficulty: Easy
3) An ERP system tackles the silo problem by bringing data together in a big database to help a
company improve its processes.
Answer: TRUE
Difficulty: Easy
Course LO: Describe the uses of enterprise systems and enterprise resource planning
4) An ERP system use a centralized database.
Answer: TRUE
Difficulty: Easy
5) By consolidating data, a company can avoid the problem of having multiple versions of the
same thing.
Answer: TRUE
Difficulty: Easy
6) The challenges now involve updates and expansions, not the initial implementation.
Answer: TRUE
Difficulty: Easy

2
7) ERP system can improve a single process, but it interferes with the processes in an entire
organization.
Answer: FALSE
Difficulty: Easy
8) Businesses have been using information systems to support their processes well before the
Internet was invented.
Answer: TRUE
Difficulty: Easy
Chapter LO: 2: What are the elements of an ERP system?
9) Material requirements planning provided financial tracking capabilities and the opportunity to
schedule equipment and facilities.
Answer: FALSE
Difficulty: Easy
10) To execute a just in time delivery, unimpeded flows of data are essential between the
supplier and manufacturer.
Answer: TRUE
Difficulty: Easy
11) The progress of information systems and business processes impact one another.
Answer: TRUE
Difficulty: Moderate
12) For a product to be considered a true enterprise resource planning product, it must include
applications that integrate processes in supply chain management, manufacturing, customer
relationship management, human resources, and accounting.
Answer: TRUE
Difficulty: Easy

3
13) An enterprise resource planning solution cannot be partially implemented.
Answer: FALSE
Difficulty: Easy
14) Writing new code to supplement an enterprise resource planning system is called
customization.
Answer: TRUE
Difficulty: Easy
15) If a new enterprise resource planning customer has requirements that cannot be met via
configuration, then the customer must stay with its current systems.
Answer: FALSE
Difficulty: Easy
16) Application code can be added to any enterprise resource planning implementation using
specific application languages such as Java.
Answer: TRUE
Difficulty: Easy
17) An enterprise resource planning solution does not contain a company's actual operational
data, but operational data can be entered during development and use.
Answer: TRUE
Difficulty: Easy
18) Enterprise resource planning (ERP) systems rely on a DBMS to process and administer the
ERP database.
Answer: TRUE
Difficulty: Easy

4
Course LO: Discuss best practices for using and managing databases
19) Transactional data are data related to events such as a purchase or a student enrollment.
Answer: TRUE
Difficulty: Easy
Course LO: Discuss best practices for using and managing databases
20) Master data, used in an enterprise resource planning system, changes with every transaction.
Answer: FALSE
Difficulty: Easy
21) Transactional data, also called reference data, includes supplier names and addresses, item
names and units of measure, and employee data.
Answer: FALSE
Difficulty: Easy
22) A procedure is a set of instructions for a person to follow when operating an information
system.
Answer: TRUE
Difficulty: Easy
23) In the context of an enterprise resource planning (ERP) system, a systems analyst works for
the ERP vendor or a third party, and helps budget, plan, train, configure, and implement the
system.
Answer: FALSE
Difficulty: Easy
24) Users are the employees of the firm implementing the system.
Answer: TRUE
Difficulty: Easy

5
25) Training an organization's users to become in-house trainers for enterprise resource planning
systems reduces the total expenses.
Answer: TRUE
Difficulty: Easy
26) Organizations implementing an enterprise resource planning system are restricted from
designing new business processes.
Answer: FALSE
Difficulty: Easy
27) A gap analysis highlights the differences between the business requirements that emerge
from strategic planning and the capabilities of the enterprise resource planning system.
Answer: TRUE
Difficulty: Easy
28) One of the shortcomings of using an enterprise resource planning product is that data sharing
does not occur in real time.
Answer: FALSE
Difficulty: Easy
Chapter LO: 3: What are the benefits of an ERP system?
29) A benefit of an ERP system for the organization is converting its processes to the
well-integrated, inherent, best-practice processes of the ERP vendor.
Answer: TRUE
Difficulty: Easy
30) Customers and suppliers want to do business with an organization that does not use an ERP
system.
Answer: FALSE
Difficulty: Easy

6
31) To help managers spot trends and changes, enterprise resource planning systems can provide
managers with dashboards.
Answer: TRUE
Difficulty: Easy
32) Selecting the right ERP vendor is one of them most challenging decisions for an
organization.
Answer: TRUE
Difficulty: Easy
Chapter LO: 4: What are the challenges of implementing an ERP system?
33) A long list of “likes” will lead to a long list of gaps and a difficult implementation.
Answer: TRUE
Difficulty: Easy
34) The configuration decisions that implementation teams must make include decisions about
item identifiers, order size, and bill of material.
Answer: TRUE
Difficulty: Easy
35) Data issues are rarely a decision implementation challenge.
Answer: FALSE
Difficulty: Easy
36) The actions and attitudes of the people in the client organization can make implementation
even more challenging.
Answer: TRUE
Difficulty: Easy

7
37) Management’s failure to anticipate cultural resistance may negatively impact self-efficacy.
Answer: TRUE
Difficulty: Easy
38) Most companies have not survived an initial implementation and have not learned how to
cope with many of the problems of an ERP implementation.
Answer: FALSE
Difficulty: Easy
39) When a firm customizes the ERP software, it is always compatible with new ERP software
versions.
Answer: FALSE
Difficulty: Easy
40) Among companies of varied sizes, the availability of skilled business and IT analysts is an
important difference that has a major impact on enterprise resource planning.
Answer: TRUE
Difficulty: Easy
Chapter LO: 5: What types of organizations use ERP?
41) Small organizations expand IT from one person to a small staff, but frequently this staff is
isolated from senior-level management.
Answer: FALSE
Difficulty: Easy
42) Midsize organizations have a full IT staff that is headed by the chief information officer.
Answer: FALSE
Difficulty: Easy

8
43) International enterprise resource planning solutions are designed to work with multiple
currencies.
Answer: TRUE
Difficulty: Easy
44) International organizations can maintain multiple instances of enterprise resource planning
implementation for each country, business unit, or region.
Answer: TRUE
Difficulty: Easy
45) Intel has the largest market share in the enterprise resource planning industry.
Answer: FALSE
Difficulty: Easy
Chapter LO: 6: Who are the major ERP vendors?
46) A Microsoft Dynamics implementation is larger in scale and functionality compared to
Oracle and SAP.
Answer: FALSE
Difficulty: Easy
47) All the enterprise resource planning products of Microsoft Dynamics are well integrated with
Microsoft Office and Microsoft's development languages.
Answer: FALSE
Difficulty: Easy
48) Oracle is the gold standard of enterprise resource planning (ERP) products and offers the
most extensive line of ERP products.
Answer: FALSE
Difficulty: Easy

9
49) SAP produces and sells cost-specific platforms to speed up the configuration process.
Answer: FALSE
Chapter LO: 7: What makes SAP different from other ERP products?
50) A configuration is a distinct and logical grouping of processes.
Answer: FALSE
51) The SAP Business Suite runs on an application platform called NetSuite.
Answer: FALSE
Difficulty: Easy
52) With ________, the data needed by one process are stored in an information system designed
and used in another process.
A) information silos
B) automation
C) encapsulation
D) data warehousing
Answer: A
Difficulty: Easy
53) Which of the following statements is true about ERP systems?
A) It utilizes a centralized database.
B) It provides users with access to metadata files that describe the location of an organization's
data.
C) It appears to be an integrated database to the user.
D) It prohibits information silos from communicating with each other and sharing data.
Answer: A

10
54) In an organization, data from a new sale is immediately sent to the database and that new
data updates the pace of production and the procurement of supplies. This is an example of
enterprise resource planning process ________.
A) customization
B) duplication
C) integration
D) decentralization
Answer: C
55) By the 1970s, manufacturing companies began to use software called ________ to efficiently
manage inventory, production, and labor.
A) enterprise application integration
B) enterprise resource planning
C) business performance management
D) material requirements planning
Answer: D
Difficulty: Easy
56) ________ integrates manufacturing and supply where manufacturing occurs just as raw
materials arrive.
A) Just in case manufacturing
B) Just in time delivery
C) Material requirements planning
D) Economic order quantity
Answer: B
Difficulty: Easy
57) Which of the following federal laws required companies to exercise greater control over their
financial processes?
A) the Gramm–Leach–Bliley Act
B) the Volstead Act
C) the Tower Amendment
D) the Sarbanes-Oxley Act
Answer: D
Difficulty: Easy

11
58) Which of the following activities is included in supply chain management?
A) sales prospecting
B) bill of materials
C) inventory management
D) customer management
Answer: C
Difficulty: Easy
Course LO: Discuss the role of information systems in supply chain management and
performance
59) Which of the following activities is included in customer relationship management?
A) procurement
B) marketing
C) bill of materials
D) payroll
Answer: B
Difficulty: Easy
Course LO: Describe the functions of customer relationship management (CRM) systems
60) Which of the following activities is included in human resources?
A) capacity planning
B) call center support
C) benefits administration
D) cash management
Answer: C
Difficulty: Easy
61) The customization of enterprise resource planning software to meet different customer
requirements without changing the program code is called ________.
A) modularity
B) configuration
C) automation
D) process blueprinting
Answer: B
Difficulty: Easy

12
62) Writing new code to supplement an enterprise resource planning system is called ________.
A) automation
B) customization
C) integration
D) centralization
Answer: B
Difficulty: Easy
63) Which of the following technological advances has enabled the use of off-premises
enterprise resource planning systems?
A) cloud computing
B) computer card reader
C) punch card
D) legacy system
Answer: A
Difficulty: Easy
64) A ________ is a set of instructions for a person to follow when operating an information
system.
A) procedure
B) metadata
C) process
D) database
Answer: A
Difficulty: Easy
65) A ________ works for an enterprise resource planning (ERP) vendor or a third party and
helps budget, plan, train, configure, and implement an ERP system.
A) developer
B) consultant
C) systems analyst
D) business analyst
Answer: B
Difficulty: Easy

Other documents randomly have
different content

(Contributed)
Cream one cupful of butter and add one cupful of sweet milk, one
teaspoonful of vanilla, and one teaspoonful of soda dissolved in a
little warm water. Use flour enough to make a soft dough. Cakes
made by this recipe will keep fresh for a long time.
THE DOUGHNUT AND CRULLER FAMILY
These crisp and toothsome dainties may be made several weeks
before they are needed, as they improve with age. Keep them in a
stone crock, or large tin cracker-box with a closely-fitting cover. As
you pack than down, sprinkle each layer with powdered sugar.
Have a large quantity cut out before you begin the work of frying,
for when the fat has attained the proper state of heat you will not
want to set it to one side to cool while you roll out another batch of
the small cakes. Of course, crullers and doughnuts do not really
taste better when cut into various shapes, but, since John and the
boys fancy that they do, the mother will do well to indulge the
innocent notion and to twist and turn the raw dough into fantastic
and attractive forms.
Heat the cottolene or other fat used for frying gradually until so hot
that a piece of the dough used as a test will rise to the surface at
once, swell immediately and brown quickly. As the doughnuts brown,
remove them from the kettle with a perforated spoon and lay in a
colander, set at the side of the stove, to drain free of grease.
Transfer to a platter, and while hot, sprinkle with sugar.
Quick doughnuts
Cream one cupful of sugar with half a cupful of butter, add one
cupful of milk, two eggs, beaten light, one tablespoonful of
cinnamon and nutmeg mixed, and two cupfuls of flour into which
has been sifted a heaping teaspoonful of baking-powder. Work in
enough flour to make a soft dough. Roll out into a sheet nearly an

inch thick, and cut into shapes with a cutter. Fry in deep cottolene or
other fat.
Sour milk doughnuts
Cream a cupful of butter and two cupfuls of sugar; add four beaten
eggs, a half-pint of sour milk, a teaspoonful of soda dissolved in a
little boiling water, a teaspoonful each of nutmeg and cinnamon, and
enough flour to make a dough that can be rolled out. Roll and cut
into shapes. Fry in deep, boiling cottolene or other fat, which has
been heated slowly.
Mother’s doughnuts
Cream a generous half cupful of butter with two cupfuls of sugar;
add three well-beaten eggs, a cupful and a half of milk, and about
five cupfuls of flour, which has been sifted with three teaspoonfuls of
baking-powder. Add this flour gradually until you have enough to
make a dough that can be rolled out, as it may not take the full
amount. Roll out, cut into rounds, drop into boiling cottolene or
other fat and fry to a golden brown. Drain in a colander, and while
hot sprinkle with powdered sugar.
Ideal crullers
Rub together a half-pound of butter and three-quarters of a pound
of powdered sugar. When you have a soft cream, work in gradually
six beaten eggs, a half-teaspoonful each of nutmeg and cinnamon,
and by the handful enough flour to enable you to roll out the dough.
Avoid getting it too stiff. Roll into a very thin sheet and cut into
rings. The centers of the rings make pretty little marble-shaped
crullers. Fry in deep boiling cottolene or other fat, which has been
heated slowly.
Mary’s crullers

Rub half a pound of butter to a cream with three-quarters of a
pound of pulverized sugar. Beat in the yolks of five eggs, whipped
smooth; add an even teaspoonful of mace and cinnamon mixed,
lastly the stiffened whites of the eggs, alternately with enough flour
for a stiff dough. Begin with two cupfuls (sifted). Roll out, cut into
fancy shapes and set in a cold place for an hour before frying in
deep, boiling cottolene or other fat.
Buttermilk crullers
Into a cupful and a half of granulated sugar rub three-quarters of a
cupful of butter, add two eggs, half a teaspoonful of soda dissolved
in a tablespoonful of hot water, and a cupful and a half of buttermilk.
Now sift in enough flour to make a tender dough, roll out and fry.
Sunnybank crullers
Rub together four tablespoonfuls of butter and a generous cupful of
powdered sugar; add to the cream thus made half a teaspoonful of
powdered cinnamon and beat it in thoroughly. Now add four well-
beaten eggs, and whip long and hard. Last of all, sift in very
gradually enough flour to make a stiff dough. Roll this out and, with
a fancy cake-cutter, cut it into small ornamental shapes. The bits of
dough left over may be gathered up, put together and rolled out
again, then cut into strips and small squares. After the crullers are
cooked and drained free of fat, spread them upon a platter and
sprinkle with powdered sugar and cinnamon in the proportion of a
teaspoonful of the spice to half a cupful of sugar.
Date crullers
One cup of butter, one and one-half cups of sugar, three eggs. Beat
all to a cream. Add one teaspoonful of cinnamon, one of cloves, a
cupful of walnut meat in rather large bits; one pound of seeded
dates chopped fine; three and a half cupfuls of flour. Mix well, roll

into a sheet and cut into shapes. Set in a cold place for an hour and
fry in deep fat.

FAMILIAR TALK
A FRIENDLY WORD WITH “OUR MAID”
To begin with—I wish I could devise some method of convincing you
that I am really and truly “friendly.”
A newspaper article I have just read says, “It can not be denied that
the present attitude of American mistress and maid is, at best, one
of armed neutrality.”
Put into everyday English, that means that each is willing, if
convenient, to get along comfortably and pleasantly with the other,
but that each holds herself ready to fight, if fighting seems to be
advisable.
This “attitude” is all wrong, through and through. I should like to
change it in your mind before I begin to talk with you.
The best and most wonderful Book ever written tells us that the men
who, once upon a time, built the ruined walls and temple of
Jerusalem, held a trowel, or spade, or hammer in one hand, and a
sword or spear in the other, because their enemies were lying in
wait, watching for an opportunity to attack them. We are not
surprised to read in the same chapter that these enemies laughed at
the sort of work done under such circumstances. They said, “If a fox
go up, he shall even break down their stone wall.” Two hands are
better for doing work than one; two heads are better for planning
work than one; two hearts at peace with each other are the greatest
possible help to head and hands.
Take it for granted when you take a place that your employer is
friendly to you. Don’t look upon her as a possible enemy. When she
trusts you to handle delicate china, take care of handsome furniture
or to cook materials for the meals she and her family are to eat, she

shows that she has confidence in your ability and your honesty.
When she entrusts her little children to your care, she proves this yet
more plainly. After inquiring into your character and manner of work,
she is so far satisfied that you are just what she wants that she has
received you into her house and, in one sense, into her family. She
trusts you, then. Trust her, until she gives you very plain proof that
she does not deserve your trust.
For the first month, at least, make up your mind to look on the
bright side of everything, instead of asking yourself every hour, “I
wonder if I can stay?” That same “wondering” unsettles more maids
and prejudices more mistresses’ minds against well-meaning
domestics than any other one thing. Make allowances for your
employer’s awkward ways of giving orders; for her little “tempers,”
that may be awkwardness, too, and a sort of bashfulness you do not
understand, but which is not uncommon. More than one well-
educated, refined woman has confessed to me that she was “awfully
afraid of every new maid.” Some of us have reason to be. Bear in
mind, if your new “lady” seems stiff, and, maybe, distrustful of you,
that she may have had ugly experiences with some maid who went
before you, one of the maids “who spoil places for other girls.”
I wish you could make a resolution—and keep it—not to discuss the
mistresses you have had, and especially the mistress you have now,
with other maids, in and out of the house which is your present
home. I am sorry to be obliged to say that the practice of talking of
the hardships of her place is our maid’s most common and
incorrigible habit. So common is it that I have wondered sometimes
if it were not considered a part of the duty she owes to herself and
her companions who are making their living in the same way as
herself. If you could once determine that your employer is your
friend, that her interests are yours, and that you will make your
“place” into a real home, where you may spend years, perhaps the
rest of your life—you would not be tempted to magnify the work you
have to do, the things you have to put up with—the thousand and
one complaints that form so large a part of the talk “downstairs.” If
you are so unfortunate as to take service with a bad-tempered, bad-

mannered, bad-hearted woman, whose only reason for thinking
herself better than you is that she has more money, quietly leave
when your month is up. That is the only dignified thing to do. Don’t
spoil your temper by fighting her, and waste your breath and time by
gossiping about her to your acquaintances.
If, on the other hand, you have an employer who honestly tries to
treat you well; who likes you and praises your work, pays your
wages regularly, is kind to you in sickness, pleasant in speech and
willing to grant you every reasonable indulgence—don’t be afraid to
say that she is all this, and that you are comfortable and contented
in your present position. I know many such mistresses. I wish I
could add that they often have justice done them behind their backs
by maids to whom they (the mistresses) are so attached that they
will not allow their dearest friends to find fault with them.
It is perfectly natural that you should side with those of your own
class and business when a question of ill-usage comes up. If you
know of a maid whose wages are not paid, who is scolded unjustly,
badly fed and made to work beyond her strength, you are right to
sympathize with her. It would also be right to despise her if she did
not throw up her place and look for a better. It is still more just to
despise one who has none of these things to complain of, and has
no intention of making a change, yet speaks of her employer as a
cruel mistress, and does all she can to cast discredit upon the family.
As a sensible girl you ought to know that, in this country, nobody
need keep such a place as she makes out hers to be—and no self-
respecting person would keep it.
Try, then, to make the best of your place, and the best of yourself
while you are in it. Earn your wages fairly and honestly. There is no
better business for a woman in America than domestic service, if you
and others like you would combine to keep places so long as to
make yourselves a part of the household, and so nearly
indispensable that not a member of the family could do without you.
Frequent changing is an expensive matter. It is the maid who holds
one position for years who is well-dressed, respected and beloved by

her employers, and who rolls up a snug account in the savings-bank
against marriage or a rainy day.
(Sometimes they mean the same thing!)
Never lose sight of the truth that you are as respectable in your
position as the president’s wife in hers, while you perform the duties
of that position soberly, honestly and in the fear of God—so much
more respectable in your safe, honorable home shelter than the
flashy, fast shop-girl and unhealthy, underfed and overdressed
factory girl in hers, that we, who are sincerely interested in you, can
not but wonder that every clear-headed, modest girl does not see
this.
As a last word: Don’t keep overstrict account of “work you were not
engaged to do.” I know of no business in the world in which a
faithful conscientious worker does not do much for which he is not
paid—at least, not paid in money. Dozens of unforeseen tasks, big
and little, are coming up, all the time, in every trade and profession,
and for everybody from the president down to a peanut peddler. The
blessed Book we spoke of just now commands us to do whatever is
laid to our hand, “as unto the Lord, and not unto men.” One and all,
we should find delight in these extra labors if we could, in our
hearts, determine to do them “as unto the dear Lord,” whose
mercies to us are past counting. Do what you are “engaged” to do,
as unto the employer whose wages you receive, and offer the
“extras” as a free-will offering to your Heavenly Father.
“Bear ye one another’s burdens, and so fulfil the law of Christ.”
Read and obey the text in this spirit, and that “so” becomes the
most important word in this, or in any language.
I hope that you will, in the Father’s good time, become the happy
mistress of your own home. In which case you will, I venture to say,
keep house and make home the better for the discipline of mind and
the adjustment of duties learned in the daily routine of housework.
This is your apprenticeship.

DINNER
This, the most important meal of the day, is attended with a certain
degree of ceremony in the most modest household. Breakfast may
be hurried over in haste that is not unseemly when one considers
that the day’s work is all ahead of the family, and luncheon may
dwindle down to a “cold bite” eaten standing. Everybody must dine,
and dining is always “business.” A dinner party is the most serious of
social functions, and even a family dinner follows a prescribed order.
There must be a beginning, a middle and an end. Plates must be
changed, for even in the backwoods, meat and pudding are not set
on the table at the same time.
This is as it should be. If we would have
“Good digestion wait on appetite, and health on both,”
we must bring to the discussion of the heavier nourishment set
before us orderliness, leisure and tempers free from annoying
discomforts. Magnificence is within the reach of a few; modest
elegance is attainable by many; cleanliness and good manners are
free to the humblest housemother and her brood.
So much for a general view of the wide field indicated by the word
set at the head of this chapter. Before entering upon a discussion of
the dishes which belong to this section of our book, I would lay
stress upon a cardinal duty connected with dinner—eating—a duty
the neglect of which is a proverbial national disgrace.
It is a physical impossibility to eat properly—and to digest with any
prospect of healthful assimilation—a breakfast of coffee, steak, hot
rolls and fried potatoes, in five minutes, or in fifteen. Yet this is what
the commuter, the clerk, the collegian—and a host of other men
(including an occasional capitalist) try to do six days in the week.
They eat, as they live, on the jump. When an especially audacious

jump lands them in the grave, intelligent scientists affect to wonder
with the rest of mankind at the untimely taking-off.

Processes Systems and Information An Introduction to MIS 3rd Edition Mckinney Test Bank

A CHRISTMAS TABLE DECORATED WITH HOLLY
AN AUTUMN DINNER TABLE DECORATED WITH VINES
A TABLE DECORATED WITH CHRYSANTHEMUMS AND
PALMS
Big mouthfuls and bolting are alike part of the national trick
advertised in dead earnest, not satirized, by the raucous shout of the
brakeman at the half-way house—“Five minutes for refreshments!”
Mr. Gladstone did not consider it undignified to give, as one secret of
the sanity of body and mind prolonged through four-score years, his
habit of chewing twenty times upon every morsel of meat taken into
his mouth. The family physician who attended one of our great men
—lately deceased—in his awfully brief final illness, said frankly that
certain sharp attacks that had afflicted the statesman for several
months before the cruel climax came, were caused by the habit of
eating hurriedly such luncheons as he could snatch in the intervals of
business. If the truth were told as bravely in thousands of other
“mysterious visitations,” business men would be startled and
enlightened—if not cured—of like practices.
Dinner—the evening dinner in particular—gives the driven man a
chance for his life. He sins against light and opportunity when he
carries the bolting habit to the third meal. It may be vulgar to talk of
chewing. Our very babies are taught to say “masticate,” instead. It is
more vulgar not to do the thing itself.
The cool indifference with which we admit the humiliating truth that
our national digestion is chronically out of order, is more culpable
even than the shiftless amiability with which we condone municipal
and corporation murders. The individual citizen may well draw back
from the task of fighting boards and millions. His digestive apparatus
is his own, subject to no lien or disability except such as sloth and
carelessness put upon it.
If there be a self-evident fact in everyday hygiene it is that food
swallowed without chewing, clogs and irritates the stomach. No
other health law is so shamelessly and constantly transgressed by

the human animal whose habitat is the United States of America.
The most stupid lout of a hostler knows that a horse must have time
for chewing his oats, or he will go hungry; the scullion will tell you
that, while chickens bolt whole corn and gobble down worms, the
gizzard stands sentinel over the stomach, doing thoroughly the part
of grinders and incisors. The cow sets us the best example of all our
sensible dumb teachers. The wondrous-wise air with which she
munches cud by the hour is a proverb among sages. The so-called
nobler part of creation is not ashamed to seek in the pepsin, which
is a memorial to her wisdom, a remedy for the ills brought upon
himself by obstinate disregard of the duty her example enforces.
It is not a nice thing to talk or write of, as I have admitted. And this
is not because the act of mastication is unseemly. The measured
movement of the jaws in the decorous disposition of whatever is
committed to them is no more grotesque than the “winking as
usual,” enjoined by the photographer. This is emphatically true when
food is cut small before it is eaten.
The stomach is long-suffering and kind, but not omnipotent. The
salivary glands are her natural and most efficient allies. The “bolter”
cuts off supplies from this source. The chunks of solid matter,
washed down with scalding liquid or iced water, are more than the
other gastric juices can manage. The result is as sure as the addition
of two and two, followed by the subtraction of four.
A judicious mother who has made physiology a study for her
children’s sake, teaches her little ones to chew the well-cooked
cereals that form the staple of their breakfast. Furthermore, she
teaches that it is indecent to swallow anything except liquids without
chewing it. The rule is not arbitrary. Each child comprehends the
office of the saliva, that the motion of chewing excites it, and that to
take crude lumps of anything into the stomach is absolutely wrong.
In the chance that other mothers may imitate her example lies the
only hope of the American stomach. The adult bolter is joined to his
evil practice. He is feeding with egg-coal an engine that was built to

be run with pea coal, adding to the mischief done the delicate
machinery the outrage of chunking in and packing down the fuel.

SOUPS
It is a progressive age and the average American housewife is slowly
coming to some appreciation of the nutritive value of soups as an
article of daily food. As a rule of wide application, she does not yet
credit how easy it is to prepare them. Some one says that the motto
for the would-be soup-maker should be, “strong stock and no
grease.” What might be a good soup is unpalatable if globules of
grease float on the surface, and it takes a hungry man, without a
fastidious taste, to enjoy it under these circumstances. See to it then
that all meat-stocks are perfectly skimmed when very cold, that
every vestige of fat may be removed.
A good soup stock
Four pounds of beef marrow bones, well cracked; one pound of
coarse lean beef chopped as for beef-tea, and the same of lean veal;
one large onion, one carrot, one turnip, six refuse stalks of celery, a
cabbage leaf; seven quarts of cold water; prepare and salt to taste.
Put the meat and vegetables, the latter cut up small, into a large
pot, cover with the water and set at the side of the range where it
will not reach the scalding point under an hour. Keep closely covered
and let it simmer, always scalding hot, never boiling hard, for six
hours. Remove from the fire, season and set in a cool place until
next day. Remove the fat, strain out bones and vegetables, pressing
hard to extract all the nourishment and set away in the refrigerator
until needed.
At least one dozen varieties of soups and broths can be founded
upon this stock.
White stock

Put over the fire two pounds of the cheaper part of veal, cut into
small pieces, or a well-cracked knuckle of veal, with three quarts of
cold water, a sliced onion, a bay-leaf and a couple of stalks of celery
cut into pieces. Let it come to a boil slowly, and simmer for five or
six hours. Season with salt and pepper and set aside to get cold.
Remove the fat, take out the bones and you will have a thick jelly.
This can be heated, skimmed and, if desired, strained before it is
used. It will be a strong and nutritious stock.
“Left-over” stock
Have a crock in your refrigerator expressly for this. Collect for it the
bones of cooked meats from which the meat has been carved; the
carcasses of poultry, bits of gristly roasts and steaks, cold
vegetables, even a baked apple now and then. Twice a week, put all,
cracking the bones well, into the stock-pot; cover deep with cold
water and cook slowly until the liquid is reduced to half the original
quantity. Season to taste, and strain, rubbing all through the
colander that will pass.
By addition of barley, rice, tomatoes or, in fact, almost any vegetable
or cereal, you may make excellent broths from this compound of
“unconsidered trifles.”
Mock turtle soup
Boil a calf’s head until the meat leaves the bones. Leave it in the
seasoned soup until next day, then take it out, scrape off the fat and
remove the bones. Put the jellied stock over the fire with the bones,
the ears, chopped, one grated carrot, one sliced onion, a bunch of
soup herbs, a teaspoonful of allspice, a saltspoonful of paprika and
salt to taste. Boil for one hour. Take from the fire, strain, thicken
with two tablespoonfuls of butter rolled in as much browned flour,
add two teaspoonfuls of kitchen bouquet, and, when the soup is
thickened, drop in the tongue and parts of the cheek cut into dice.
Add a gill of sherry and the juice of a lemon and pour upon

forcemeat balls in a hot tureen. Make the forcemeat balls by rubbing
the brains to a paste with the yolk of a hard-boiled egg, a little
browned flour and the yolk of a raw egg. Roll them in brown flour
and let them stand in a quick oven until lightly crusted over.
Veal and tapioca soup
Crack a knuckle of veal into six pieces and put over the fire with a
cracked ham bone, if you have it. If not, use a half-pound of lean
salt pork, chopped, or the soaked rind of salt pork or corned ham.
Add a few stalks of celery, chopped. Cover with cold water, adding a
quart for every pound of meat and bones. Cover, and bring slowly to
the boil. Simmer then for five hours, or until the liquor is reduced to
one-half the original quantity. Season with pepper, salt and onion
juice and set away until next day, when remove the fat.
You have now a thick jelly. Set over the fire to melt. When you can
pour it easily, strain out the bones and scraps of meat. Put half a
cupful of tapioca to soak in a cupful of cold water for two hours.
Measure a quart of your veal stock and put over the fire to heat.
When the boil is reached, add the tapioca, a scant tablespoonful of
kitchen bouquet, with a tablespoonful of finely minced parsley and
cook fifteen minutes longer, boiling briskly.
Veal and sago broth
Make stock as directed in last recipe, adding, when it has been
skimmed and strained, half a cupful of pearl sago, previously soaked
for three hours in warm water. Simmer for half an hour. Have ready
in a saucepan a cupful of hot milk, into which a bit of soda has been
dropped; stir into it a tablespoonful of butter rolled in half as much
flour, and when it has thickened, turn into the sago broth two
minutes before removing it from the fire.
Veal and rice broth

To a quart of your veal stock add half a cupful of washed and soaked
rice; cook for twenty minutes, fast, and mix with hot milk, thickened
as directed in last recipe. Cook three minutes and serve.
Ox-tail soup
Cut a cleaned ox-tail at each joint and fry five minutes in butter or
good dripping. Take out the meat and put into a warmed soup-kettle
while you fry a sliced onion in the dripping left in the frying-pan.
Turn this, with the fat, upon the pieces of ox-tail, rinse out the
frying-pan with hot water and add this to the soup-kettle. Now cover
with two quarts of cold water; slice a carrot thin, mince four stalks of
celery and add these to the water. Cover closely and simmer for five
hours. Season to taste and set aside until next day, remove the fat
and strain the liquor from meat and vegetables. Pick out the best
joints and return to the soup. Heat to a fast boil, skim, add kitchen
bouquet to taste, and serve. There should be two or three joints in
each portion. Some cooks slice two or three very small carrots,
parboil them and put into the strained liquor with the joints before
giving the last boil.
Clear brown soup
After making, cooling and skimming your stock as directed in the
beginning of this chapter, measure out a quart; put over the fire and
when lukewarm stir in the white of a raw egg. Bring quickly to a boil,
stirring all the time. As soon as it bubbles, take from the fire, pour in
a little very cold water and let it stand for three minutes. Then pour
slowly off the dregs through a flannel bag, or a double cloth. Let it
drip as you would jelly. When all has run through, return to the fire
with a little soaked tapioca, or a handful of “manestra”, such as
comes in shapes for soups; simmer five minutes, color with kitchen
bouquet, or with caramel, and serve.
Clear soup with poached eggs

Make as directed above, but without tapioca or other cereal. Have
ready as many neatly poached eggs as there will be people at table,
and when the hot soup is in the tureen slip these carefully into it.
Caramel for coloring soups
Put two tablespoonfuls of sugar into a small tin cup and let it melt,
then bubble over the fire. When you have a seething brown (not
burnt) mass, pour in two tablespoonfuls of boiling water and stir
until the sugar is dissolved.
Put in enough to color your clear soup, but not enough to make it
sweet.
Clear soup á la royale
To cleared soup made according to directions given for making and
clearing stock, add minute squares of paste made thus:
Heat half a cupful of milk in a saucepan with a bit of soda. In a
frying-pan cook a tablespoonful of butter and stir into it two of flour.
Turn the milk gradually upon this, and, when well incorporated, a
scant half-cupful of soup stock. In a bowl have ready two whipped
eggs and pour upon them, stirring well, the hot mixture. Return to
the fire, stir to a thick paste and pour upon a buttered platter to
cool. Set on ice to harden for at least six hours before cutting into
tiny blocks. The soup must not boil after they go in.
Glasgow broth
One quart of strong mutton stock, from which every particle of fat
has been removed. The liquor in which a leg of mutton has been
boiled will do well for this purpose. Boil it down for an hour before
making the broth, as it should be strong.
One cupful of barley that has been soaked in tepid water for three
hours. One large carrot, one turnip, two onions, four stalks of celery,

half a cupful of green peas and the same of string-beans, parsley
and four or five leek tops.
Cut the vegetables up small and parboil them for ten minutes. Drain
and put over the fire in the stock. Simmer slowly for three hours.
Have ready a good white roux made by heating a heaping
tablespoonful of butter in a pan and stirring into it a tablespoonful of
flour. Add a few spoonfuls of the soup to thin it, and stir into the
broth. Boil one minute and serve.
This recipe, given to me in rhymes a century old by a distinguished
professor in the University of Glasgow, is the genuine Scotch broth
dear to the Scottish heart and stomach. It is nowhere as delicious as
in the Highlands, but it is good everywhere.
Mulligatawney soup
(An East Indian recipe.)
Joint a large fowl, as for fricassee, and cut into small pieces a pound
of lean veal. Slice two onions and fry them in butter; pare, quarter
and core two sour apples. Put all these into a saucepan with six
quarts of cold water. Add four cloves and four pepper corns, cover
closely and let it simmer until the fowl is tender. Remove it and cut
the meat from the bones into small pieces. Return the bones to the
kettle and add one level tablespoonful of curry powder, one level
teaspoonful, each, of salt and sugar mixed to a smooth paste with a
little water.
Simmer another hour, or until reduced one-half, strain the soup, let it
stand all night and remove the fat. Put it on to boil again, add the
pieces of fowl and one cupful of boiled rice. This will make a large
quantity of soup. Send around with it bananas, chilled by burying
them in ice, for those who relish this accompaniment to curry dishes.
Chicken cream soup (No. 1)

Cut up a large fowl and beat with a mallet to crack the bones; pour
in five quarts of cold water, cover closely and simmer for four hours
more, until the chicken is perfectly tender. Take the meat off the
bones, take out the skin. Return the soup to the fire with a part of
the meat chopped fine, salt, pepper, a little boiled rice and butter
rolled in flour. Just before taking from the fire add a small teacupful
of cream heated with a pinch of soda; add a tablespoonful of
chopped parsley and boil for one minute.
You may further enrich this excellent soup by beating up two eggs
and stirring them into it just before taking from the fire. A still better
way is to pour a little of the soup upon the eggs to avoid curdling,
then add to the rest.
Chicken cream soup (No. 2)
(An English recipe)
One cupful of cold roast chicken, chopped as fine as powder; a pint
of strong chicken broth; a cupful of sweet cream; half a cupful of
bread or cracker-crumbs; three yolks of eggs; one teaspoonful of
salt; one-half teaspoonful of pepper.
Soak the crumbs in a little of the cream. Bring the broth to boiling
point and add the meat. Break the eggs, separating the yolks and
whites. Drop the yolks carefully into boiling water and boil hard;
then rub to a powder and add to the soup with the cream and the
seasoning. Simmer ten minutes and serve hot.
Beef bouillon
Put together in an agate-lined saucepan two pounds
of lean beef, minced; one-half pound of lean veal,
also minced, and two pounds, each, of beef and veal
bones, well cracked. Cover deep with cold water and
bring slowly to a boil, then simmer for four hours.
Season with salt, pepper and two teaspoonfuls of kitchen bouquet,

then remove from the fire. When very cold and like a jelly, skim all
fat from the surface of the soup and heat to enable you to strain out
the bones and meat. Return to the fire, drop in the white of an egg
and a crushed egg-shell, bring to a boil, drop in a bit of ice to check
ebullition and, five minutes later, pour carefully, not to disturb the
dregs, through a colander lined with white flannel. You may now
heat it to scalding, add a glass of sherry and eat it hot, or set on ice
when cold until you can have it as “iced-bouillon.” It is good in either
way.
Bouillon á la russe
Make as just directed and serve in cups, laying a delicately poached
egg upon the surface of the steaming liquid.
Chicken bouillon (No. 1)
Cut a large fowl into pieces; put into a porcelain-lined kettle and
cover with cold water. Set at the side of the range and simmer for
four hours. Season with celery salt, pepper and onion juice, and set
away to cool. When cold skim off the fat and strain out the bones
and meat. Return to the fire, and when hot, add a quarter of a box
of gelatine that has soaked for an hour in a gill of water. When the
gelatine is dissolved, take the soup from the fire, strain through a
cheese-cloth bag, and serve it when you have reheated it, or set
aside to cool, afterward keeping it in ice, when you may enjoy
delicious “iced and jellied chicken bouillon.”
Chicken bouillon (No. 2)
Cut a four-pound fowl into pieces and put it over the fire with four
quarts of cold water. Bring very slowly to the boiling point, and
simmer gently for three hours, or until the meat is so tender that it
slips from the bones. Add half of a sliced onion and three stalks of
celery, and simmer for an hour longer. Turn into a bowl and set in a

cold place for some hours. When thoroughly chilled remove the fat
from the surface of the soup, strain out the bones and skim. If the
liquor is jellied after skimming it, set it on the fire long enough to
melt the jelly from the bones. Strain through coarse muslin, letting it
drip through, but not squeezing the bag. Put over the fire and, when
lukewarm, throw in the unbeaten white and broken shell of an egg;
stir to a quick boil and again strain through muslin after seasoning to
taste.
Gumbo (No. 1)
(A Creole recipe)
Cut a fowl at every joint and fry for five minutes in good dripping or
in butter. Remove the meat and put into a soup kettle. Cook two
sliced onions in the fat left in the frying-pan. Put into the kettle with
the chicken half a pound of lean salt pork, or corned ham, cut into
small bits, and the fried onions. Add two quarts of cold water, and
bring slowly to a boil, after which you should let it simmer two
hours. Add, now, two dozen young okra pods, half a pod of green
pepper, chopped, and half a can of tomatoes, or a pint of fresh, cut
small, and simmer till the chicken is tender. Remove the larger
bones, add salt to taste, and five minutes before serving add one
pint of fine, sweet corn pulp, scraped from the cob, or one small can
of canned corn, or one pint of oysters. Stir in a tablespoonful of
butter rolled in flour, boil a few minutes and serve. If fresh okra can
not be obtained, use the canned.
Gumbo (No. 2)
This delicious soup may be made with oysters, or shrimps, or
chicken. Brown one small onion in a heaping tablespoonful of butter.
Add one quart of sliced okra, and fry it well, stirring all the time to
prevent burning. Now add half a gallon of hot water and let it cook
until simmered down to one quart. Add three ripe tomatoes and the
chicken, or oysters, or shrimps. If the chicken is used it must have

been previously stewed tender, in which case use the broth instead
of the hot water. Season to taste with salt and cayenne, and serve
with a tablespoonful of rice for each soup-plate.
Julienne soup
Cut into thin strips, and these into inch lengths, two carrots, one-half
of a white turnip, two or three celery stalks, two small onions, a leaf
or two of young cabbage, and a good handful of string beans. Put all
together, with half a cupful of green peas, into cold salted water, and
leave for half an hour. Turn, then, into your soup kettle with
sufficient water to cover, and cook for fifteen minutes. Drain off the
water, cover the vegetables with a quart of good soup stock or
consommé, and cook gently for twenty-five minutes longer. Season
with salt and pepper, add chopped parsley and kitchen bouquet to
taste, and boil up once before serving. You may add tomatoes or
not, as you like.
The stock should be strong.
French onion soup
To a quart of good stock allow six small onions that have been
parboiled for ten minutes, and a cupful of fine, dry bread-crumbs.
Let them simmer together for half an hour; rub the soup through a
colander, pressing through as much of the onion and bread as
possible. Put into a saucepan, rub one tablespoonful of butter and
two of flour to a cream, and stir into the hot mixture until it thickens.
Season with salt and pepper, add one pint of milk heated with a tiny
bit of soda, boil up, and serve.
A homely, but a savory soup.
White barley soup

Soak a cupful of barley for several hours in enough water to cover it;
then boil in a quart of veal stock until tender and clear. Season with
a teaspoonful of onion juice, a tablespoonful of minced parsley, and
with celery salt and white pepper to taste. Thicken a pint of scalding
milk with a white roux, pour the hot soup slowly upon this and
serve.
“Turkey rack” soup
(A Virginia recipe)
Break the carcass of a roast turkey served for yesterday’s dinner into
pieces, removing all the stuffing; cover with two quarts of cold water
and boil three hours, covered. Set aside until cold; skim and take out
all the bones; chop the meat; add to the soup and meat the stuffing
rubbed through a colander, a sliced onion and a stalk of celery, cut
very small. Simmer for an hour; put a cupful of milk over the fire,
not forgetting a pinch of soda; when hot, stir in a tablespoonful of
butter rubbed into one of flour; mix with the soup, and boil one
minute.
A white fowl soup
Cut an elderly chicken up as for fricassee, severing every joint. Put
into the soup-kettle, allowing a quart of water for every pound. Add
a sliced onion and three celery stalks. Set at the side of the range;
bring slowly to the boil. Cook until the meat slips from the bones, if
it takes all day. Set away with the meat in it until cold. Take off the
fat. Warm sufficiently to allow you to strain it; take out the bones;
cut the white meat into cubes, and keep hot over boiling water.
Bring the soup to a boil, season with salt and white pepper, and
throw into it, while boiling hard, half a cupful of rice. Cook fast for
twenty-five minutes, or until the rice is very tender. Have ready in a
saucepan a cupful of hot milk into which you have put a bit of soda;
stir in a white roux made by cooking a tablespoonful of butter with

one of flour, and add to the soup with a tablespoonful of chopped
parsley. Now, put in the meat cubes, boil one minute and serve.
A brown fowl soup
Prepare and cook chicken as just directed, and, when you have
skimmed the soup and taken out the bones, cut all the meat into
neat cubes; dry it between two cloths; pepper and salt, then dredge
well with flour. Put into a frying-pan four tablespoonfuls of the fat
you have taken from the soup and when it bubbles, add the pieces
of chicken and toss them about until well browned. Remove the
chicken and keep it hot. Into the fat left in the pan put one level
tablespoonful of flour and stir until well mixed and slightly browned.
Add by degrees sufficient soup to moisten to a smooth gravy, then
strain it into the soup. Season to taste, put in the chicken dice,
simmer five minutes, and serve. You may improve the color by
adding a teaspoonful of kitchen bouquet.
Beef juice for invalids
Chop two pounds of lean beef small. Put a layer of this meat in the
bottom of a glass jar and sprinkle over it a little salt. Then add
another layer and a little more salt, and so on until the meat has
been used. Set in a kettle. The water in the kettle should be cold
and be heated gradually to the boiling point, after which it should be
left to simmer for three or four hours, or until the meat looks like
bits of white rags with the juice completely drawn out. Let all get
cold together, then skim, and strain out the meat, pressing it hard.
Beef tea
Chop three pounds of lean beef fine and leave in a quart of cold
water for two hours. Set water and beef over a slow fire in a covered
saucepan and simmer four hours. Set away all night with the meat in

it. In the morning remove every bit of grease, and strain through
coarse muslin, pressing hard. Season with pepper and salt.
BISQUES
The name is applied to a class of soups thickened into closer
consistency than broth by the addition of minced meat and crumbs.
When well made, they are popular at family dinners, and some kinds
—such as oyster and lobster bisque—are admirable at dinner parties.
Care must be observed to keep the ingredients well together, and to
season judiciously. Insipid panada is not a bisque. Still less is a
“mess” compounded, not wisely, but so well as to remind one of a
poultice.
Oyster bisque
Drain the liquor from a quart of oysters and make of it a quart of
liquid by adding cold water. Into this stir the oysters, chopped fine,
and put all into a porcelain-lined saucepan over the fire. Cook very
gently for twenty minutes. Have heated a quart of milk, in which a
pinch of soda has been dissolved, and half a cupful of cracker-
crumbs, soaked. Cook together in a saucepan two tablespoonfuls of
butter and two of flour. When they are perfectly blended pour upon
them the quart of thickened boiling milk and stir until as smooth and
thick as cream. Turn into this the oyster soup and season to taste
with salt and pepper. Slowly pour a cupful of the soup upon the
beaten yolks of two eggs, stirring constantly. When mixed, return
the soup with the blended yolks to the saucepan, stir and pour at
once into a heated tureen.
Lobster bisque
Two cupfuls of lobster meat, minced fine; one quart of boiling water
and the same of milk; half a cupful of butter and a cupful of fine

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