r-*^ INDUSTRIAL WORK FOR GIRLS A. E. PICKARD AND MARIE C, HENEGREN ELEMENTARY INDUSTRIAL SERIES and flour and add a 1 T fat pint of boiled diced potatoes. See IV t salt sauces and cooking vegetables. Pepper Enough to serve four pupils. THE HOT LUNCH 105 4 — Scalloped Potatoes. Time: 1}4 hours. Recipe— Directions: Wash, pare and 4 medium potatoes , , , • ,,, ■ , \y> o milk cu t potatoes in one eighth inch 1 T salt slices into a buttered baking dish. 2 T flour CT On each layer of potatoes sprinkle Pepper to taste flour, salt, and pepper, and dot with bits of butter. Continue until all are used. Pour hot milk over the potatoes, but not enough to cover the top layers. Place in a hot oven and bake, covered for the first half hour, but uncover to allow to brown. Bake for another half hour or until tender when tried. Add more milk, if the potatoes appear dry. Serve hot. This amount will serve six pupils. 5 — Mashed Turnips. Time: 2 hours. Recipe— Directions: Prepare and cook ^ThlS mUk ed tUmiP the turnip as for the other vege- 1 T butter tables. Mash. Add milk, butter s"aUto P t e a P ste r and P e PP er - This amount will serve five or six pupils. 6 — Buttered Beets. Time: 3 to 4 hours. Recipe— Directions: Wash and put \V> c diced beets , i -at i • t-» 1 T butter beets to cook with skins. Do M ° sal* not cut the roots of beets, be- A dash of pepper . ,, r i • cause in the process of cooking they bleed too much and spoil the color and flavor. Boil from two to four hours. It is wise to wash the beets, and put the required amount of water in kettle the day before. Whoever tends the fire can put the kettle on, so that the beets can be put on about eight o'clock. Keep them boil- ing continually. When tender, drain and cover with cold water for a minute or two. Drain again. Remove skins. Dice, add butter, salt and pepper. Two medium sized 106 INDUSTRIAL WORK FOR GIRLS beets diced amount to about one and one half cupfuls. This amount is enough to serve three pupils. 7 — Baked Hubbard Squash. Time: \y 2 hours. Recipe— Directions : Wash and dry. One piece of squash about r\ j. ii, u ■ x i. 1 43/ inches by 2 finches Cut the squash mto halves, re- for each person move the seeds and stringy por- tion, cut into pieces and place in hot oven either in a pan or on grate of oven. If the oven does not bake evenly, change pieces around. After an hour sprinkle with salt, and bake another half hour. Serve hot with butter, salt and pepper. 8 — Stewed Tomatoes. Time: 15 minutes. Recipe— Directions: Heat tomato, add 1 qt. tomato u , , 1, j u j iy 2 to 2 c bread or butter, salt, pepper and bread or 1 c soda crackers crackers. Break slices of stale 3 "■ t salt 6r bread or crackers into half-inch Pepper to taste pieces. Serve hot. This amount will serve ten to twelve pupils. 9 — Scalloped Corn. Time: 35 minutes. Recipe— Directions : To the seasoned 1 cmediumwhite sauce medium white sauce add corn, 1HT sugar sugar and salt. Butter the bak- ¥t butter in S dish ' Cover the bottom % c bread crumbs with a layer of corn and sauce. Cover this with a layer of buttered bread crumbs. Use stale bread crumbs. Place butter and crumbs in pan on stove, and stir until butter is melted. Continue until all is used. Have crumbs over the top. Bake in a medium oven for twenty-five minutes. This amount will serve eight pupils. 10 — Creamed Cabbage. Time: 1 hour. Recipe — Directions: Prepare cabbage 1 qt m c1bba g r 0e and C00k in J USt en0U S h ™ tel ' t0 cover. Toward the last allow the water to boil down to about one half a cupful. Pour THE HOT LUNCH 107 cabbage and liquid into sauce. Add more seasoning, if re- quired. This amount will serve six to eight pupils. 11 — Creamed Cabbage with Cheese. Time: 1 hour. Recipe— Directions: Prepare and cook l o mediurrfsauce tne cabbage as in Number 10. M to Yi c grated cheese Make sauce and to it add the grated cheese. Use stale cheese, as it is more easily grated. This amount will serve six to eight pupils. 12 — Creamed Carrots. Time: 30 minutes. Recipe— Directions: Prepare carrots as 1 pt. diced carrots ,• , r , ii n t t 1 c medium sauce directed for vegetables. Cook for M t sugar thirty minutes in just enough boiling water to cover. Allow the water to boil down toward the last. Turn carrots and the liquid they are cooked in into the white sauce. Add sugar. Serve. This amount will serve five pupils. 13 — Creamed Peas. Time: 30 minutes. Recipe— Directions : At least an hour 1 pt. canned peas -i ? , , , 1 pi. medium sauce before usm S the P eas °P en and Vb t salt empty the can at once. While ju t sugar 6r making the sauce according to directions for sauces, allow the peas to heat. Add the salt, sugar and pepper to peas. Pour the peas into white sauce. Mix and serve hot. This 'amount will serve eight pupils. 14 — Creamed Corn. Time: 20 minutes. Recipe— Directions : Make a thin white 1 pt. canned corn , n , ,, i ,• . i I pt. thin sauce sauce by first method as directed I I sugar in sauces. Open a can of corn Salt and pepper j , •, , , ^ and empty it an hour before time to use. To do so will improve the flavor. Heat the corn, if necessary, and add a little water to keep from burn- 108 INDUSTRIAL WORE FOR GIRLS ing. Pour the corn into sauce, add sugar, and salt, and pepper to taste. This amount will serve eight or nine pupils. 15— Baked Beans. Time: 10 to 12 hours Recipe— Directions : Pick over beans, 1 pt. beans .. . . ... 3 t salt u necessary, and soak over night \i t soda i n two or three times as much 2 slkefsalt pork water. In the morning put to 1 1 molasses (scant) C ook in cold water to cover, add- ing two teaspoonfuls of salt and the soda. Let boil ten min- utes, drain, rinse with cold water and drain again. Cut pork, about one quarter of a pound, into half-inch cubes. Put part of pork in the bottom of the jar and the balance nearer the top after most of the beans are in the jar, add sugar, molasses and salt, unless pork is very salty. Cover with boiling water. Bake in a slow oven the balance of the day, and from early next morning continue baking them until noon. A regular bean pot or crock with a plate to cover it is used. Cook covered and the last half hour, uncover to brown. Beans should cook slowly from ten to twelve hours. If all the water is absorbed before they are cooked, add boiling water, but not enough to cover. This amount will serve eight to ten pupils. CEREALS 16— Rice Gruel. Time: \y 2 hours. Recipe— Directions: When washed, 2K "boiling water cook the rice as directed for ce- 1 c of milk reals. After thefirsttenminutes, H t of salt (scant) CQok c v e r e d in improvised double boiler for one and one half hours. About fifteen or twenty minutes before the time to serve add the milk, and cover. Leave pan or kettle containing gruel in pan of boiling water. Add salt and serve hot. This amount will serve one and one half pupils. THE HOT LUNCH 109 17 — Boiled Rice with Butter. Time: 2 to 3 hours. Recipe— Directions : Clean, wash, and I T sa j t drop rice into boiling salted 4 o water water. Cook for two or three hours as directed for cereals. If steam escapes, more boiling water must be added, if rice tasted raw when cooked dry. Serve with butter, salt and pepper. This amount will serve eight pupils. 18— Boiled Rice. Time: 2 to 3 hours. Recipe — Directions: Cook as directed I cri™ 1 in Number 17. Heat the milk 1 T salt a little or just keep it in the room so that it will not be cold. Keep it covered to protect it from dust. Serve rice hot with milk and sugar. This amount will serve eight to ten pupils. 19 — Steamed Rice with Raisins, Milk and Sugar. Time: 2 to 3 hours. Recipe— Directions : Cook the rice for 3 c boiling water ten minutes, using three cupf uls 1 qt. milk of salted water, then add sugar 1 T sugar anc ' one cu pful °f mu k an ^ co °k Yi c raisins for two or three hours as directed for cereals. Serve with milk and sugar. This amount will serve nine or ten pupils. 20 — Macaroni with Tomato Sauce. Time: 2 hours. Recipe — Directions: Cook macaroni ftfedKto as in Number 21. With strained 1 T flour tomato, flour and butter make a i/tsart^ sauce and season it as directed A dash of pepper for sauces. Pour the macaroni into sauce, heat for a mmute or two so that macaroni will be hot. Serve. This amount will serve seven or eight pupils. 110 INDUSTRIAL WORE FOR GIRLS 21 — Creamed Macaroni with Cheese. Time: 2 hours. Recipe— Directions : Break the maca- Yi pkg. macaroni , , ,„ . , 1 c miik rom into one and one hall inch 1 T butter lengths. Cook same as rice, in 14 t salt two an d one half quarts of boiling A dash of white pepper water to which two and one half } 2 c grated cheese , ul ? , r , , , , a tablespoonfuls of salt have been added. Cook for two hours. Drain well, and cover with cold water and drain again. Make white sauce with the flour, fat and milk. Season, add grated cheese and maca- roni. Cover and place in pan of hot water to keep hot. This amount is enough for seven or eight pupils. 22 — Cornmeal Mush. Time: 3 hours. Recipe— Directions : Pour boiling 3 c bofling^water water into kettle. Put salt into 1 c cold water or it. Make the cornmeal and cold I c cornmeal water or the cornmeal and milk I I salt into a smooth batter. Stir while pouring this into the boiling salted water. Continue cooking it for two or three hours as directed for cereals. Serve with milk and sugar. This amount will serve ten or twelve pupils. 23— Oatmeal Mush. Time: 6 to 10 hours. Recipe— Directions : Cook as directed 1 c rolled oats m co °ki n g cereals. Start cook- 3 c boiling water ing at noon of the preceding day. /2 sa Cook during afternoon. Set ves- sel where it will keep warm over night and continue cook- ing the following forenoon. Serve with milk and sugar. This amount will serve six to eight pupils. THE HOT LUNCH 111 24 — Rolled Oats with Dates or Bananas. Time: 4 to 7 hours. Recipe— Directions : Cook rolled oats Cooked rolled oats as in ■ - , , • -. T , „„ Number 23 as directed in Number 23. % c pitted dates or Shortly before serving add the 3 bananas dateg which are begt cut Jn fourths. Serve with milk and sugar. If bananas are used, peel, slice into a dish and sprinkle with sugar to prevent discoloration. Cover dish until ready to serve. To each service of rolled oats add two tablespoonfuls of bananas. SOUPS AND BEVERAGES 25— Barley Soup. Time: 10 to 12 hours. Recipe— Directions : Cook the barley 3ebouing water ten *° twelve hours according to 1 1 salt directions for cooking cereals. Add barley to reheated broth from Number 26 or other broth made for that purpose. This amount is enough for eight pupils. 26— Beef Broth. Time: 4 to 5 hours. Recipe — Directions : Make broth the 4 lbs. raw meat and bone , , c r> 4 qts. cold water da y before serving. Bone con- 2 1 salt tains nourishment and flavor 3 T^chT/ diced onions, which improves the soup. A carrots, parsnips and shin or shank of beef (often spok- 4 T^acorffat en °^ as a S0U P bone) containing equal amounts of lean meat and bone is best. Saw bone, and cut meat into small pieces. Put bone, meat and cold water into a kettle with a tight fitting cover. The water ought to cover the meat and the bone one inch deep. Add one half of the salt, the pepper- corns, and, if desired, one third that amount of whole all- spice. Heat contents of kettle slowly and simmer four 112 INDUSTRIAL WORK FOR GIRLS or more hours. In some hot bacon fat in a spider cook the diced vegetables until brown. Put browned vegetables in soup kettle, also the small amount of water with which the spider is rinsed. Add remainder of salt. Simmer half an hour. The browned vegetables are used to add flavor and color to the broth. Pour broth through a strainer into large bowl or pan. Place bone, meat, and vegetables in other utensils. After rinsing kettle, pour broth into it. Cover kettle with cloth to keep dust out and let broth cool. There will be about three quarts of stock or broth. The next day remove fat from the top and reheat. Serve each pupil with one half or three fourths cupful of broth. Cover meat with a clean cloth to keep the dust out and keep in a cool place until it is used. 27— Beef Broth with Rice. Time: 4 to 5 hours. Recipe— Directions : Prepare soup y t n s c ^ lt stock as directed in Number 26. 1 c boiling water Cook rice for two or three hours 1 c of meat stock ^ boiling galted ^^ ag directed in cooking cereals. When cooked, drain well and add to soup stock. This amount will serve two pupils. 28 — Cream of Cabbage. Time: 1 hour. Recipe-^ Directions : Remove the wilt- 1 pt^cabba^e 6 ed or ver y g reen leaves from the cabbage. Cut into medium-sized pieces enough to fill a pint measure or a cup twice. Wash and put to cook as directed for vegetables. Cook uncovered for one hour. Add enough water to liquid in which the cab- bage is cooked to make one cupful and pour it into the white sauce. Serve hot. This amount serves four pupils. THE HOT LUNCH 113 29— Pea Soup. Time: 10 to 12 hours. Recipe — Directions : If necessary pick 1 slSrfpork over - Soak in one quart of water 5 c water over night. In the morning 2 t g^it a place peas, soda, and one tea- spoonful of salt in kettle with enough cold water to cover. Boil for ten minutes, drain, rinse and drain again. Add pork cut in half-inch cubes, one teaspoonful of salt and five cupfuls of cold water, cover and allow to simmer all day and the next forenoon. If too strong, add more water about half an hour before lunch time. Season with salt and pepper to taste. This amount is enough to serve a dozen pupils. 30 — Cream of Celery. Time: 40 minutes. Recipe — Directions: Cut into inch 1% c boiKng water P ieces the coarse P arts of celer y M t salt after it has been thoroughly l c medium sauce cleaned. Put to cook in boiling salted water. Keep covered with water, and boil until tender, about thirty minutes. Press through a sieve, add enough boiling water to pulp, and of liquid to make one and one half cupfuls. Combine with sauce. Serve hot. This amount will serve five pupils. 31 — Vermicelli Soup. Time: 4 to 5 hours. Recipe — Directions: Make required \il v^rrnLeUi* amount of meat stock, as directed }| t salt in Number 26. Break vermicelli 1 c boiling water ^ inch lengths and cook for one and one half hours in salty water. Drain. Cover with cold water, drain again, and place in broth. Serve hot. 7— 114 INDUSTRIAL WORK FOR GIRLS 32 — Vegetable Soup. Time: 25 minutes. Recipe— Directions: Use vegetables in Onions , , ., Carrots equal amounts or lessen or omit Parsnips any not desired. Prepare and Rutabagas , v , , r , , , cook as directed lor vegetables. Allow half a cupful of diced vegetables to a pupil. To soup stock left from Number 26, add from one third to one half as much vegetable stock, the liquid in which the vegetables are cooked. Serve hot. Three quarters of a cupful to a pupil. 33 — Cream of Peas. Time: 30 minutes. Recipe Directions: An hour before 1 pt. canned peas 1^ t salt they are wanted, open and empty 3 c boiling water at once a can f peas Mash the 3 c medium white sauce Pepper to taste peas. Add the boiling water and salt. Make the white sauce according to directions in thickening sauces for soups. Combine mashed peas and sauce immediately before serving. This amount will serve ten to twelve pupils. 34— Bean Soup. Time: 10 to 12 hours. See Pea Soup, Number 29. Use the same amounts and make in the same way. 35 — Cream of Tomato Soup. Time: 15 minutes. Recipe— Directions: Thicken the milk y 2 c miif ed t0mat ° with flour and butter and add 2 1 butter seasoning. Heat tomato and add y t ^ enough soda so that the milk does A dash of white pepper not curdle when small amounts of each are combined. When ready to serve pour heated tomato into the thickened milk.. Stir while pouring. This amount will serve one pupil. THE HOT LUNCH 115 36 — Hot Milk and Bread. Time: 5 minutes. Recipe— Directions : Heat the milk in EaXSpiltUs^^oTr double boiler or an improvised more slices of bread one, until a thin tissue forms over the top. Serve at once. Pupils break the bread into it. 37 — Cocoa. Time: 10 minutes. Directions: Heat the water and mix the cocoa and sugar. Add some boiling water, making a smooth paste. Pour this into the boiling water. Let it simmer for five minutes. When ready to serve, scald the milk and add it to the hot cocoa mixture. Milk is more easily digested if not boiled. To preserve the color of the cocoa, acid-proof utensils must be used. This amount will serve one and one third pupils. Recipe — }/