tj^ TOLEDO PUBLIC SCHOOLS DOMESTIC SCIENCE FOR ELEMENTARY GRADES THE BOARD OF EDUCATION TOLEDO, OHIO 1920 Albert R.. Mann Library CoRNaL University TOLEDO PUBLIC SCHOOLS Course of Study in Domestic Science for Elementary Grades BoAKD OF Education Toledo, Ohio 1920 rx CoMMiTTBES ON Course op Study in Domestic Science SEVENTH GRADE miss EEEIE MALLORY MISS SIBILLA MATHIAS MRS. HARRIET WEEKS MISS ELIZABETH MALONE MISS KATHERINE DUNCAN EIGHTH GRADE MRS. MARY BOAEDMAN MISS MARGARET SEMPLE MISS HELEN WYLIE MISS RUTH SANGER MISS MARGARET PECK Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924094662479 Seventh Grade Problem What must I, a girl of the Seventh Grade, know about food, clothing and cleanliness in order to help myself and family keep well, strong and happy? LESSON 1 INTEODUCTORY LESSON LESSON 2 MEASUREMENTS All materials used in the recipes given in this outline are to be measured level. Level measurements are used: (1) So as to secure the exact amounts required by the recipe. (2) So that all materials will be in exact proportion to one another. (3) So that the same recipe, carefully used, will always produce the same result. To measure a cupful of dry material, put the material in the cup with a spoon, being careful not to pack it, heap slightly and scrape ofiF the extra material with the blunt edge of a case- knife. To measure a spoonful, heap slightly and scrape off extra material with a knife as mentioned above. To measure a half spoonful, level and divide in half by cut- ting through the middle lengthwise. A quarter spoonful is measured by first dividing in half and then cutting through the middle crosswise. A speck is as much material as can be taken on the tip of a pointed knife. LESSONS IN DOMESTIC SCIENCE ABBREVIATIONS USSD IN COOKERY tsp. — teaspoon spk. — speck tbsp. — ^tablespoon f . d. — few drops c. — cup pt. — ^pint EQUIVALENT MEASURES 3 tsp. — 1 tablespoon 1 c. — 8 liquid ounces 16 tbsp. — 1 cup 2 c. — 1 pint HINTS ON HOW TO WORK Always wear an apron large enough to cover the dress well and a simple white cap to keep the hair tidy and away from the food. Before touching or preparing any food, the hands should be thoroughly washed with soap and water and the njiils cleaned. Keep a damp towel handy on which to wipe the fingers when they become soiled or sticky. Do not use the hands for any- thing that can be done equally as well with a spoon, fork or other utensil. Do not handle food any more than is necessary. Learn to work neatly, carefully, systematically, quietly and quickly. Save time and energy by planning your work. See that all necessary materials and utensils are at hand. Have materials ready for use, flour sifted and measured, eggs broken, raisins stoned, pans greased, etc. before starting to put them together. If boiling water is to be used, or if the oven is required, let it be heating while you are engaged with other details. Measure dry materials first and then the liquids to save utensils. Do not put a wet spoon into dry materials or a spice spoon into the sugar or the flour. Be careful not to spill things and if an accident happens, wipe or sop up at once. Keep the table clean. Put soiled spoons, knives, etc. on a plate placed conveniently for that purpose. Keep the sink clean, the stove black and the water faucets bright. Do not use the dish towel or cloth to wipe the stove, sink or table, but have cloths particularly for these purposes and SEVENTH GRADE COURSE then use them. Never use the apron or handkerchief to lift or to carry hot lids or dishes ; have holders to protect the hands. Everything about a kitphen must be as orderly, clean and neat as possible. RULES FOR DISH-WASHING Collect all dishes to be washed. Scrape carefully and pile them according to size and kind. Dishes which have contained eggs or milk should be rinsed in cold water and those which have contained fat, in hot water. If dishes or pans are very greasy, wipe with a paper before rinsing. Wash the dishes in hot soapy water, rinse thoroughly in clean hot water and wipe perfectly dry. In washing the dishes the following order is usually observed: glassware, silverware, cups and saucers, plates, large dishes and then the tinware and cooking utensils. Change the dish water as often as necessary and use as many clean dish towels as is required to do the work well. Scour the cooking utensils and steel knives and forks to remove black and stain. If food is badly stuck to pans, fill them with water in which a little sal soda (washing soda) has been dissolved and let them stand for a few hours before washing. A wire dish cloth or pan scraper may also be useful Wooden spoons and wooden-handled utensils should not be soaked in water. Wash molding boards with clean hot water without soap or cleanser. Use a brush if necessary and scrub with the grain. Wipe and stand in the sun to dry before putting away. Wash the blades of a Dover egg beater and wipe the cogs with a damp cloth. CARE OF DISH TOWELS, CLOTHS AKD SINK Great care should be taken with the towels and cloths used in housekeeping, as they may be a source of disease. , Have dish towels and cloths neatly hemmed and use them only for the purpose for which they are intended. Have two cloths, one for LESSONS IN DOMESTIC SCIENCE the dishes and one for the sink. Wash the dish towels once a day in hot soapy water and the cloths after each meal; hang in the sun to dry. Rinse towels and cloths thoroughly in clean water after each meal; wash and wipe dish pans. The sink and drain boards should be washed with hot soapy water. Use cleaning powder to remove stains and material which the soap does not affect, but do not use a po^vder that will scratch or injure the sink lining. Class prepare Cocoa. Largte recipe: Small recipe: ^ c. cocoa y2 tbsp. cocoa J4 c. sugar J4 tbsp. sugar 2 c. water % c. water 2 c. milk 1/3 c. milk ' Mix cocoa and sugar with boilingNvater and cook slowly directly over the fire from three to five minutes. Stir this into ^^^scalded milk. Then cook in double boiler five minutes. Beat well just before servmg. QUESTIONS ON LESSON 2 1. How should a cupful be measured? / 2. How should a spoonful be measured ? A half spoonful ? A quarter spoonful? Why? 3. How should a speck be measured? 4. Give five abbreviations used in cooking. 5. How many tsp. in one tbsp.? Tbsp. in one c. ? Cups in one pt.? 6. Why is it best to use level measurements? 7. Why should dishes which have contained milk, cream, egg, flour or starch be rinsed in cold water before washing? 8. Why should greasy dishes and utensils be wiped with paper and then rinsed with hot water before washing? 9. Why should dishes which have contained sugar or syrup be soaked in hot water before washing? 10. Why should a bar of soap not "soak" in dish-water? SEVENTH GRADE COURSE LESSON 3 1 Cooking is the progress of preparing foods to eat. It is done chiefly by means of heat. Food is that, which taken into the body supplies it with heat' and energy or builds up and repairs tissues. All food, no matter what it is, or how it is prepared, is composed of materials or elements called "food principles." Each element has a certain duty to perform in our bodies : As our health and strength de- pend largely on the food we eat and how it is prepared, it is important that we know of what our food is made and how it nourishes us. The following table gives six of the known, Food Elements and their uses to the body : ELEMENTS USES TO THE BODY 1. Water Quenches thirst Helps circulation Aids digestiorj Regulates body temperature Stimulates nervous system Carries off waste 2. Carbohydrates .... Supply heat and energy and form fat Starch Sugar Cellulose 3. Proteins Build and repair tissues and Albumen Supply heat and energy Casein Fibrin Gluten Legumin 4. Fats Supply heat and energy Butter Oils ; Lard, etc. 5. Mineral Matter. . .Builds up teeth and bones Acids Purify blood Act as tonic and aid digestion 6. Vitamines Promote growth and health 10 LESS ONS IN DOMESTIC SCIENCE All foods contain at least two of these elements while some contain three or four and a few all. Each food contains more of one element than another. So we call that food a starchy food, protein food, fatty food, etc., according to the element which is most plentiful in that food. The five proteins named in the table are all alike, in that they are made up principally of protein, only each is found in a different food. In the same way we have different carbo- hydrates, fats and minerals. The different classes of proteins, carbohydrates, fats, etc. may be compared to a family : all have the same last name but the given names are different. Since our bodies require heat, energy and tissue-building material to keep them in good condition, we can easily see that we must eat a certain amount of food each day which contains each food element. VITAMINHS Vitamines are some recently discovered substances essential to the growth of the body. If they are not found in the diet, certain disease conditions may appear, such as rickets and scurvy. The vitamine present in butter-fat and milk is absolutely essential for the growth of the growing child. Vitamines are also found in fresh fruits and vegetables, especially leaf vegetables, in egg yolk, fresh meat and the outer layers of cereals. In order to be able to plan meals carefully and to know what combinations of foods are best and why, we shall discuss the composition of each food as we learn to cook it and we shall then see that there is a very definite reason why we eat potatoes or bread zvith meat, milk with cereals, etc., other than because they "taste good." WATER Water is one of the most important food elements and is essential to the maintenance of the life and growth of all living things in both the animal and plant kingdoms. Water occurs very abundantly in nature. It covers nearly five-sevenths of the surface of the earth, in the form of seas, lakes and rivers.' It is present in the atmosphere in the form of vapor and descends as dew, rain, hail and snow. It is found SEVENTH GRADE COURSE 11 in the surface soil and deep down in the earth from which we, derive our surface and Artesian wells. It forms a large part of all vegetable and animal life. Nearly 70 per cent, of the human body is water. This is supplied not only by what we drink but from the foods which we eat, for they contain a very large per- centage of water. While water has many uses beneficial to mankind, we are particularly interested in its use to the human body and in the household. As it occurs in nature, water is very apt to contain impurities which are injurious to the human system and which frequently are the direct cause of disease. We should, therefore, consider carefully the source of our household water supply. Water is purified by three general methods: distillation, boiling and filtration. The first two, on account of the intense heat used, are most effective in destroying germs and bacteria. Filtration removes the suspended matter, clarifies the water, and if the filter is kept clean, removes most of the injurious germs. Water boils at 212 degrees Fahrenheit, at the sea level. EXPERIMENT To study the appearance of water at the boiling and sim- mering points: put a sauce pan three-fourths full of water on the fire. Watch it closely as it heats and notice the changes that take place in it. Make a list of these changes. QUESTIONS ON LESSON 3 1. What is cooking? Why is food cooked? 2. What is food? 3. What is^ a food principle? 4. Name six food principles. 5. What is the use of each principle to the body? 6. Give four uses of water to the body. 7. Tell the difference in appearance between water when it is simmering and when it is boiling. 8. How is water purified? 9. Give several uses of water in the household. 10. Why is water from surface wells apt to be impure? 12 LESSONS IN DOMESTIC SCIENCE 11. At what temperature does water boil? 12. Explain the difference between purifying water by boiling and by distillation. LESSON 4 FRUITS Prepare Baked Apples or Stewed Prunes or any Dried Fruit. BAKED APPLES Wipe apples and core if desired. Put in a baking dish and fill the centers with sugar. If not cored, sprinkle with 1 tbsp. sugar for each apple. Cover the bottom of the dish with boiling water and bake in a moderate oven from 20 to 30 minutes or until soft, A little spice may be added. . STEWED PRUNES WITH LEMON 2 Prunes. 1 tsp. sugar (or none). 1 slice lemon (or small piece). Wash prunes and soak over night or several hours in water to cover. Cook in same water until plump, add sugar artd lemon. Cook 10 min. longer. Fruits contain large quantifies of water, some acid, mineral cofnpounds, sugar and cellulose. The have almost no protein or fat. The mineral compounds are necessary to make pure blood and sound tissues. Acid acts as a tonic, while sugar is a fat and /leof-producing food. Fruits containing large amounts of sugar : Bananas Prunes Figs Grapes Dates Fruits containing large amounts of water: Melons Lemons Oranges Grapes Fruits containing large amounts of mineral : Apples . Grapefruit Lemons Oranges SEVENTH GRADE COURSE 13 RULES FOE EATING ERUIT Thoroughly ripe fruil: should be freely eaten, taking the place of many made desserts. Unrip'e fruit is hard to digest. Over- ripe or unsound fruit is sometimes poisonous. Cooked fruit is more easily digested by some persons than uncooked fruit. Fruit not quite ripe is made safe by thorough cooking. TO PREPARE AND SERVE FRUITS Clean fruit before using. Rinse berries and grapes quickly in cold water, by putting in a strainer or colander and pouring water over them. Wipe larger fruits with a damp cloth. When cooking fruit use silver or wooden spoons and earthen or enameled dishes.. Why? Fruit should be served cold, except when taken directly from the tree or vine, when cooling is unnecessary. Sometimes fruit is sugared before being sent to the table. Oranges and pineapples may be sliced and sugared and allowed to stand for half an hour. Peaches discolor quickly and should be prepared and sent to the table at once. Add sugar before cooking when fruit is to be left whole; after cooking when it is to be mashed. QUESTIONS ON iESSON 4. 1. Why are fruits important food? 2. Why is it desirable to eat fruit the first thing in the morning? 3. Why does an apple a day keep the doctor away? 4. What is the purpose of soaking dried friiit before cooking ? 5. What use should be made of the water in which dried f.ruits have soaked? 6. Name some of the dried fruits that can be purchased in the grocery store. 14 LESSONS IN DOMESTIC SCIENCE LESSON 5 Problem — Sanitation in Kitchen Review and demonstrate washing of dish towels. To wash a towel in the absence of a wash-board, rub on soap, rub towel on left hand, use right hand to squeeze water through the towel, rinse in clean water. To wring a towel, fold towel to convenient size, place right hand over the towel and left hand under, then twist. If the towel is not wrung dry, it will drip when hung up. It is necessary to keep everything in a sanitary condition. It is important to use boiling water. QUESTIONS ON LESSON 5 1. In the absence of a wash board, how could you get the towels clean? 2. What happens if towels are not wrung dry? 3. How can we wring them dry? SEVENTH GRADE COURSE 15 LESSON 6 STARCH ' Problem — Many foods contain starch. How shoyild I cook them? What is their value to the body? Starch is a form Of carbohydrate that is present in many grains, fruits and vegetables. It is a fine white povvder, each grain of which is covered with a tough covering of cellulose. If a little starch is put into cold water, it sinks to the bottom of the pan unchanged. Demonstrate. If put into hot water and boiled this cellulose covering bursts and the starch comes out into the water and thickens it. Demonstrate. Starchy foods must, therefore, be thoroughly cooked in order to break open the starch cells. Cellulose is not digestible, but its bulk is valuable since it aids in the proper movement of food through the digestive tract. Starch is valued as a food because it supplies heat and energy to the body and forms fat. POTATOES Potatoes are the underground stems of the potato plant. They are composed of water, carbohydrate in the form of starch, and mineral matter. The skin is mostly cellulose and just under- neath the skin lies the mineral matter. Class cook boiled and mashed potatoes. Demonstrate baked potatoes. BOILBD POTATOES 6 potatoes 1 tbsp. salt 1 qt. boiling water Wash, scrub and pare potatoes of uniform size, and put in cold water. Drop in boiling salted water and cook till a fork will pierce them, or about 30 min. Drain off every drop of water, and put uncovered on back of stove, shaking gently to allow the steam to escape and to make them mealy. 16 LESSONS IN DOMESTIC SCIENCE MASHED POTATOES Potatoes Yz tbsp. butter Yi tsp. salt Hot milk to moisten Mash the potatoes in the kettle in which they are boiled, using a wire masher. For every pint of potatoes, add the salt, butter and milk mentioned above. Beat till white and creamy, pile lightly on a warm dish. MASHED POTATO CAKES Shape cold mashed potatoes into small round cakes. Put on a tin pan, brush with milk and bake till a golden brown, or saute in lard. BAKED POTATOES Select, potatoes of uniform size, wash and scrub well. If the potato is perfect, tut off a small slice or prick with a fork to allow steam to escape while baking. Bake in a hot oven from 35 to 50 minutes or till soft. QUESTIONS ON LESSON 6 1. To what food principle does starch belong? 2. Name five foods in which starch is found. 3. What happens when starch is put into cold water? 4. What happens when starch is put into boiling hot water ? 5. Why should starch be thoroughly cooked? 6. Why should starchy foods be thoroughly chewed? 7. Name the three important food principles in potatoes. 8. As starch is drawn out by cold water, give the correct way of cooking potatoes. 9. What is the advantage of cooking potatoes with the skins on? 10. Why should potatoes be pared thin? . SEVENTH GRADE COURSE 17 LESSON 7 Starch — (Continued) Floi;r and cornstarch are almost pure starch, especially the latter. Knowing that starch thickens water in which it is cooked, we can easily see that flour and cornstarch can be used to thicken sauces, gravies and soups. In combining flour or cornstarch with hot liquid, mix it first with a little cold water, sugar or fat to separate the grains, then add hot liquid. This will prevent lumping, since the heat will break all the grains open at the same time. When only a part of the grains burst open, they stick to the other grains and so make lumps. But piore than this,, the grains inside of the lumps are preyented from breaking open and so are not cooked, and therefore not digestible. For the same reason, starchy mixtures must be stirred while cooking to prevent lumping. . WHITE SAUCB White sauces are made from flour, butter, milk and season- ing. There are three classes of white sauces : thin, medium and thick. The diflference between them is in the amount of flour they contain. Which has the most flour ? Butter , Flour Milk Seasoning Thin 1 tbsp. 1 tbsp. 1 c. 1 tsp. salt ; spk. pepper Medium 1 tbsp. ? 1 c. 1 tsp. salt ; spk. pepper ' Thick 2 tbsp. ? 1 c. , 1 tsp. salt ; spk. pepper These sauces are sometimes called one, two, and three. Does this suggest the amount of flour used in each ? Each ingredient has a purpose in the sauce : 1. Flour .Thickening 2. Butter Smoothness, Rkhness . 3. Milk. Quantity, Liquid 4. Seasoning Flavor 18 LESSONS IN DOMESTIC SCIENCE There are three methods of combining white sauces : 1. Melt butter in double boiler or sauce pan, add flour, stir to smooth paste, add milk slowly anci, stir constantly until it begins to thicken. Add seasoning. 2. Make a paste with flour and butter in a cup, have milk heating in a double boiler, add the hot milk to the paste slowly, stirring constantly. Put the mixture into the boiler and cook until thickened. Add seasoning. Test. 3. Mix the flour with cold water until smooth, add hot milk slowly, then the butter, cook altogether in a double boiler until, smooth. Add seasoning. CREAMED POTATOES 1 pt. cold boiled potatoes y^ tsp. salt 1 tbsp. butter (substitute) spk. pepper 1 tbsp. flour 1 c. milk Make a white sauce, add potatoes cut in dice. Let the potatoes heat thoroughly in the white sauce, before serving. QUESTIONS ON LESSON 7 1. What twa materials can be used to thicken sauces, gravies and soups? 2. Give two ways of preventing starchy mixtures from lumping. 3. Give proportions for medium white sauce. 4. Suggest various ways of using white sauce. 5. Give one method of making white sauce. SEVENTH GRADE COURSE 19 LESSON 8 Starch — ( Continued ) CBREALS Cereals are the seeds of cultivated grasses or grains. They are composed principally of carbohydrate in the form of starch, water and mineral matter. With what do they supply the body ? Cereals are best when cooked slpwly for a long time. Why ? They may be boiled or steamed. What is the diffei'ence ? Steam- ing is the better process. Why? Some cereals are coarser than others and must be cooked longer to make them digestible. Very fine-grained cereals like Cream of Wheat can be moistened with a little cold water before adding water. What advantage, is there in this? Cereals are dry and absorb a great deal of water while cook- ing. Notice the rice kernels before and after cooking. Cereals lack sugar, protein and acids, so they are served with sugar and cream or with f ruit-s such as jDerries. Sometimes, dates or figs are cooked with the cereals. Cereals may be served hot or cold. Cold cereals can be cut into pieces and cooked in a little butter until brown. . In cooking cereals the important thing to remember is that they must be well cooked. Why? A double boiler must be used when foods are to be cooked slowly, when they are not to be boiled and when they are to be steamed. A double boiler is used when cooking cereals, milk or egg and milk mixtures. Why? Cereals may be purchased in the following forms : Flakes — as rolled oats. Granular — as hominy grits. Finely ground — ^as corn-meal. Whole, a& rice. Display various cereals: CORN-MEAI, MUSH To 4 cups boiling water, add 1 tsp. salt and 1 cup corn- meal, wet in cold water. Stir till thick and cook slowly from 1 to 2 hours. Serve hot with milk and sugar. Pack what is 20 LESSONS IN DOMESTIC SCIENCE left over in a greased baking powder can or small bread pan. Next morning, remove from mould, slice and saute in hot fat. ROIvLED OATS -1 2c." boiling water ^\ c. rolled oats ' J4 tsp. salt Put boiling water in the top of double boiler, add salt. Stir in rolled oats and cook J4 hour without stirring. STBAMED RICE 2c. boiling water 1 c. rice 1 tsp. salt Wash rice. Put boiling water and salt in top of double boiler. Add rice and steam 1 hour. Do not stir. CREAM OE BARLEY ^ "< t- (' ^ Z 3c., boiling water ^.1 tsp. salt Yi c. cream of barley Put boiling water in top of double boiler. Add salt and Cream of Barley, wet in cold water. Stir till thick and steam 20 to 30 minutes. *t3UESTI0NS ON LESSON 8 1. What are cereals? 2. Name the most important food principle in cereals. 3. Why should cereals be thoroughly cooked? 4. Why are. cereals- cooked in several times their bulk of water ? LESSON 9 REVIEW SEVENTH GRADE COURSE 21 LESSON 10 VBGETABLES Vegetables belong to the plant family. Of some of them only the leaves are used, of others the stems, or roots or flowers, etc. Make a list of vegetables, telling the part of the plant used for food. ' Vegetables are valuable for their mineral matter, cellulose and z'itamines. The very bulkiness of vegetables as well as the mineral make them laxative foods. All fresh vegetables furnish the vitamines necessary for growth and health., Vegetables can be prepared in many ways. A few can be eaten raw after they have been washed or pared. Usually they are boiled first then served with butter, salt and pepper or in white sauce. Some can be fried while others are baked. Vegetables if pcoperly cooked are very nourishing and com- bined with white sauce, butter, etc., are very palatable. RULES FOR. COOKING VEGETABIvBS 1. Strong flavqrejl — Cook in large quantity of water and leave uncovered to prevent odor from going back into vegetable. 2. Water boiling and salted. 3. Sweet flavored — ^Just enough boiling water to cover vegetable. Water can be used for stock. Practical Work : Prepare escalloped cabbage or (any winter vegetable. \ BOILED CABBAGE Remove outer leaves and soak in cold water with head down, to draw out insects. Cut into quarters or slice fine, put into a kettle of boiling water with }i tsp. soda. Boil 20 rhinutes uncovered. Drain and cover again with boiling water. Boil 20 minutes longer or until tender, drain and season with salt and pepper. Pour yi c. heated vinegar over it, or milk enough to barely cover. ESCALLOPED CABBAGE Chop cold boiled cabbage fine! Put a layer in baking dish, sprinkle with salt and pepper and pour, over it a layer of white sauce. Repeat until the dish is full, having sauce for the top layer, tover the top with buttered crumbs, and bake till brown. 22 LESSONS IN DOMESTIC SCIENCE TO BUTTER CRUMBS 2 tbsp. butter to 1 c. crumbs. Melt butter, add crumbs and stir lightly with a fork until all crumbs are evenly coated. QUESTIONS ON LESSON 10 1. Why should the outside of a vegetable be pared as thinly as possible? What are the exceptions to this rule? 2.' Why should vegetables be placed in boiling rather than in cold water for cooking? 3. How should the water in which vegetables are cooked be used? Why? 4. How should the water boil in cooking vegetables ? Why? 5. Why should the water be drained from boiled vegetables immediately after cooking? 6. Give three rules for cooking vegetables. SEVENTH GRADE COURSE 23 IvESSON 11 CREAM SOUPS Cream soups are made with thin white sauce to which is added the cooked or strained pulp of vegetables. Cream, soups are very nourishing for they contain nearly all the food elements. They are usually served with crackers or croutons made from stale bread. Soups can also be made without white sauce. Soups are served at the beginning of a meal, as an appetizer. Practical Work — Prepare: Cream of potato soup. Cream tomato soup. Croutons. GENERAL DIRECTIONS FOR CREAM SOUPS Cook vegetables in water till soft ; press through a strainer. Melt the butter in a sauce-pan or double boiler, and add the flour. Add milk and stir until it thickens. Add the strained vegetable and season. Bring to a boil and serve. The amount of flour used varies with the thickness of the strained vegetable. The thickening of soups is often called binding. POTATO SOUP 1 slice onion 2 tbsp. butter 1 stalk celery 1 tbsp. flour 1 pt. milk yz tsp. salt yi c. mashed potatoes - J4 tsp. celery salt Cook onion and celery with the milk in double boiler or stew pan IS minutes and add mashed potatoes. Rub through a strainer. Melt butter in double boiler, add flour, and when smooth, the milk which has been strained. Season, cook about 5 minutes arid serve. 24 LESSONS IN DOMESTIC SCIENCE MOCK BISQUE OR TOMATO SOUP 1 can tomatoes. ' 4 tbsp. flour , i^ tsp. soda ' 1 qt. milk . , 3 tbsp. butter 1 tsp. salt ' ys tsp. pepper Stew tomatoes till soft, strain and add the soda. Melt butter in double boiler, add flour, and when smooth, add the milk gradually. Cook 10 minutes. Add seasoning and hot strained tomatoes last. Serve at once. If the soup should curdle, beat it with a Dover egg beater. Cheese Sticks : Cut bread in slices, spread thinly with butter. Cut in inch strips, sprinkle with grated or sliced cheese and bake till a delicate brown. Croutons : Cut stale bread into one-half inch slices, remove crusts, and cut bread into one-half inch cubes. Brown in a hot oven and serve with soup. Preparation of Vegetable Stock : The vegetables are cooked until very soft and, with the exception of potatoes, usually pressed through a strainer. The vegetables, thus prepared, together with a part or all of the water in which they have been cooked can be used for stock. However, if the vegetables are strong flavored, this water may or may not be used, according. to the taste of the individual. QUESTIONS ON LESSON 11 1. What is a cream soup and how is it made? 2. Why should cream soups be thickened? What is this process called? 3. What determines the amount of flour in binding a cream soup? 4. How is vegetable stock prepared? For what used? SEVENTH GRADE COURSE 25 LESSON 12 TAPIOCA a Tapioca is made from the starchy roots of the Cassava tree. It is grown in tropical countries. What countries ? The root is ground, purified and dried ; then the dry paste is broken into the small pieces which we know as tapioca. It is almost pure starch, so it is cooked with milk and eggs or fruit added to it to improve the flavor and increase the food value. Practical Work: Cook Apple Tapioca. ■ APPLIJ TAPIOCA }i c. tapioca^i..- - . ' y J^ c sugar- , 3 c. boiling water -l, S apples yz tsp. salt,^ . ^ If pearl tapioca, is used, soak in cold water over night or several hours. Minute tapioca need not be soaked. Pour over it the boiling water and cook in a double boiler until transparent. Stir often and add salt. Pare and slice apples, put into a baking dish, sprinkle over them the sugar, and if liked, lemon Juice. Pour over them the tapioca and bake until apples are very soft. Serve hot or cold. A delicious variation can be made by using half pears or canned quinces and half apples. QUESTIONS ON I,fiSSON 12 1. From what is tapioca made? 2. What is the chief food principle in tapioca? LESSON 13 REVISW 26 LESSONS IN DOMESTIC SCIENCE LESSON 14 CARE 01' THE DINING ROOM Much of the comfort and cheerfulness of the family depend upon the dining room and its appointments. No matter how plain the furnishings may be, they should be appropriate and well cared for. The rug on which the table stands, should be plain or of a small pattern. It is much better to have a rug than a carpet. The rug may be taken out of doors frequently to be beaten and exposed to the air. The table, well polished at all times, should have on it between meals an attractive centerpiece of white, or colors harmonizing with the wall and rug. A small plant or a few flowers will do much to brighten the room. Chairs should be placed where convenient, not against the wall, unless there is a chair rail. ■ ■ A buffet or serving table is pretty and useful, the drawers to hold the linen and silver, and the top with cover to match the centerpiece, on which are placed a few attractive bits of china, glass or silver. During meals, it is the place for extra dishes and silver. A cabinet for storing choice china and glass adds to the attractiveness of the room. After a meal remove all dishes to the kitchen or butler's pantry, remove the cloth and put the centerpiece and flowers on the table. Brush up all crumbs from the floor. After breakfast, air the room thoroughly and dust all the furniture and any dishes open to the air. Once a week sweep the room' thoroughly, cleaning the silver and wiping out all cabinets and drawers. Have the room and everything in it at all times spotlessly clean. The items below are suggestions as to the order of a weekly cleaning of a dining room. Clean movable draperies, ornaments and smaller furniture and take them from the room. Dust and roll up the shades. Remove smaller rugs and clean them. Brush, dust and cover larger pieces of furniture. Brush high woodwork and walls. Dust picture frames and wipe backs of smaller pictures. Sweep heavier rugs and roll up. Dust lighting fixtures. Clean the floor. SEVENTH GRADE COURSE- 27 TABLE DECORATIONS Every good housekeeper takes pride in her table. Flowers in a low basket or vase, or a low plant, lends to the attractiveness as well as the cheerfulness of the meal. Dainty place cards and bonbon boxes are very pretty, made to carry out the idea and color Scheme of the hostess. SETTING THE TABLE Good service is not a fad, and back of every correct arrange- ment there 'is a reason which will be apparent to the guest from the ease with which the meal is served. Cover the table with a silence cloth made of canton flannel or felt. This is to protect the table, to deaden the sound made by setting down the china, and to improve the appea'rance of the linen. Spread the cloth smoothly and evenly, having the center of the cloth in the center of the table. Place a service plate in the center of each cover, allowing from twenty-five to thirty inches in length and fifteen inches in depth for each. The plate, as well as the cutlery and silver, is set one-half inch from the edge of the table. Place the dinner knife at the right of each service plate, the cutting edge toward the plate; next to it and parallel, the soup spoon (bowl up). Place the forks at the left of the service plate (tines up) in order of use, the first to be used being the farthest from the plate. Place the teaspoons at the right of the knives or at the top of the plate as space permits. At the left of the forks lay the napkin, with one open edge toward the plate and one toward the table. Near the point of the knife set the water glass. Place the bread and butter plate at the left side above the forks. When the host is to carve, place the carving knife and fork and serving spoons on his right. Arrange the tea or coffee service neatly and conveniently in front of the hostess. Arrange the centerpiece. Arrange chairs at sufficient distance from the table so they need not be moved when people are seated. The .buffet should contain the water pitcher, tray (covered with doily), extra napkins and silver for an emergency. Also a plate and napkin for removing crumbs. Fill water glasses two-thirds full 28 LESSONS IN DOMESTIC SCIENCE and light candles, if any, two minutes bpfore dinner is announced. To announce a meal, the waitress steps to the door of the living room and speaks to the hostess, saying: "Dinner is served." DIAGRAM OF TABLE SETTING FOR ONE INDIVIDUAL 1 — Dinner plate 2— Knife 3 — ^Soup spoon 4 — Tea spoons fork. 8— Forks 9 — Napkins *10 — ^Vegetable dish *5 — Coffee or tea cup saucer 6 — Water glass 7 — Bread and butter plate *To be placed during the meal. Thfe open comer of the napkin should point to the handle of the TABLE SERVICE Heat all dishes for food that" is to be served hot and chill those for cold articles. When passing a dish, hold it so the thumb will not rest upon the upper surface. When the dishes are being served by a person at the table, the waitress should stand at his left holding the tray in the left hand and near the table. Take on it one dish, at a time and place in front of the person for whom it is intended, using the right hand. In passing a dish from, which a person is to help himself pass to the left side and hold the tray low. SEVENTH GRADE COURSE 29 In passing- coffee and filling water glasses, go to the right side. Serve hostess first, then guest of honor at her right side, and so on around the table. Remove everything pertaining to one course before serving another, the individual dishes first, then those holding- food ; neVer piling one on top of another. Fill \ glasses between every course, handling them near the bottom. Before serving the dessert, remove crumbs. Do not let the table become disorderly during the meal. The waitress should be neatly gowned and careful of her hands and should wear a white apron. She should move quickly and quietly, not noticing the conversation of those at the table. She should be quick to anticipate their wants, and must at all times watch for a signal from the hostess. CARE OF tabi^h; linen Much of the appearance of the table depends upon the care of the linen. Even plain linen if well laundered will look at- tractive. Linen should be well dampened, and ironed on the right side until perfectly dry. Pull the edges of tablecolths and napkins even before ironing and fold with edges perfectly even. Table- ■ cloths should be folded twice lengthwise before folding crosswise. Embroidered linen should be ironed on the wrong side on a piece of flannel or a Turkish towel to bring out the design. CRANBERRIES The cranberry bush is a small evergreen shrub growing in marshy places. The flowers are small and of a beautiful rose pink color. The berries are ripe in the fall, when they are gathered, put into crates and stored until late in October or eariy in November. They are very acid and need a large amount of sugar to make them palatable. On account of the large quantity of acid contained, they are a healthful food. The are used to make sauce, jelly and pies. 30 LESSONS IN DOMESTIC SCIENCE TO PREPARE CRANBERRIES 2 c. cranberries 1 c. sugar Yi c. cold water Pick over and wash cranberries, put into a granite sauce pan, Sprinkle the sugar over them, add the water. After they begin to boil, cook slowly 10 minutes, closely covered without stirring. For jelly strain the fruit before sugar is added and boil till it jellies. If the cranberries are allowed to stand in boiling water for a few minutes and then drained, much of the strong acid will be removed and the berries will require less sugar. Always use a granite pan and wooden spoon when cooking cranberries. Why ? QUESTIONS ON LESSON 14 1. What is the purpose of a silence cloth? 2. When a person is to help himself, to which side should the waitress pass? 3. At which side should individual dishes be placed and removed ? LESSON IS Make up lessons that for various reasons have been lost. LESSON 16 ( GENERAI, REVIEW LESSON 17 MID-YEAR TEST SEVENTH GRADE COURSE 31 LESSON 18 MACARONI Macaroni is a paste of liard wheat flour containing a very- large amount of gluten and water. The paste is put in an iron cylinder and forced through small holes of various diameters in an iron plate at the end, thus pro- ducing long, slender tubes or cylinders called vermicelli, spaghetti or macaroni according to the diameter. The paste is then dried, either in the open air or by the use of artificial heat in buildings. Macaroni is so nourishing that it may be used in place of meat, especially when combined with cheese. It is cheaper than meat. Good macaroni is yellowish in color, rough in texture; it breaks easily without splitting and swells to double its bulk when boiled. It does not become pasty nor lose its shape. MACARONI AND TOMATO SAUCg Break macaroni into 1 -inch pieces and drop slowly into boil- ing salted water so that the temperature of the water will not • be lowered. Boil about 30 minutes. Drain. Combine with tomato sauce. Put into a buttered baking- dish. Cover the top with buttered crumbs and bake till brown. TOMATO SAUCE / d Cook 1 tb'sp. fat and 2 tbsp. minced onion together. Add Yz tbsp. ^rns^arch and cook 2 minutes. Add 1 c. unstrained tomatoes, ^ tsp. salt, speck pepper. Cook until it thickens. Macaroni may also be cooked in white sauce. After boiling macaroni put into baking dish. Make a thin white sauce. Cut- or grate cheese into it and pour over macaroni. Cover with but- tered crumbs and bake till brown. 32 LESSONS IN DOMESTIC SCIENCE LESSON 19 PROTEINS MILK Problem: Some foods contain protein. How should pro- tein be cooked? What is its value to the body? Milk is composed of water, fat, mineral matter, vitamine, a little sugar and casein; the last is protein, or tissue-byilding ele^ ment. From this we can see that milk contains all six of the food elements. It is therefore a very valuable food. It is easily digested by most people, and this together with its food value makes milk the principal food for babies' and invalids. Milk is of great commercial value. Its fat is used as cream and as butter. The casein of milk is made into cheese. Sour milk and buttermilk are very much valued as beverages. Milk is almost as good a food for germs as it is for human beings. All milk contains some germs, which, in some instances are harmful. But all milk contains a harmless germ called a "sour milk" germ, which, as its name suggests causes milk to sour. When milk sours, the casein which has been dissolved becomes solid and separates from the rest of the milk. The solid part of sour milk is called curd and the liquid part whey. When milk is heated you will notice that a thin scum forms- on the top. This is a part of the protein which is hardened by heat. On account of the ease with which milk supports bacterial life, milk is apt to be a common source and carrier of disease germs. Milk is an important food, but, unless- it is properly cared for, it can become as harmful as it is healthful. Observe the following directions for the care of milk: 1. Before opening a milk bottle wipe it well to take off dust particles. 2. Milk should be kept in clean containers and in a sweet, clean, cool place as germs do not grow at a low temperature. 3. Always have the container covered not only to keep out dust and flies, but to prevent the milk from absorbing odors of any food near which it is placed. SEVENTH GRADE COUR SE 33 4. As odors travel upward in a refrigerator, always keep the milk on the lowest shelf. 5. Milk is pasteurised by putting it in clean bottles and placing the bottles in a pan of cold water which is gradually heated to a temperature of 160 to 165 degrees Fahrenheit and then quickly cooled. ^- JUNKET \ J 1 pt. milk. 3 or 4 tsp. sugar. J4 tsp. vanilla. One tbsp. liquid rennet or 1 junket tablet dissolved in 1 tbsp. water. Heat milk in a double boiler until lukewarm. Add sugar and stir until dissolved. Stir in vanilla and rennet and pour into a dish. Let stand in a warm place undisturbed until it thickens, then set in a cool place until firm. Sprinkle with cinnamon or nutmeg, and serve with cream and sugar. COTTAGE CHEESE Heat slowly, thick sour milk on the back of the stove or in a pan of hot water. As soon as the curd separates from the whey, strain through a cloth, allowing it to drip until rather dry. Put in a bowl and stir with a fork, adding salt, pepper and cream to taste. QUESTIONS ON LESSON 19 1. Name the food principles in milk. , 2. What is the fat of milk called ? 3. What is made from the fat of milk? 4. What is the important protein of milk called? 5. What is made from the protein of milk? 6. Explain the souring of milk. 7. Give five points to be observed in the care of milk in the home. 8. What is curd? What is whey? 34 LESSONS IN DOMESTIC SCIENCE LE!SS0N 20 baked bread and cottage cheese 4 medium slices of bread Ic. cottage cheese 1 egg J4 tsp. soda 1 egg yolk or an egg white }^ tsp. onion juice 2c. milk Parsley, pimento or picca- 54 tsp. salt lilli or chilli sauce or nuts Spk. cayenne pepper if desired. Butter Butter the bread and cut the slices in squares or diamonds. Place a layer, buttered side down, on the bottom of a large shal- low baking dish. Dissolve the soda in a little of the milk and with it mix the cheese to a soft cream. Add parsley and pimento or sauce if desired. Spread a thick layer of the cheese lightly over the bread and cover with the rest of the bread. Beat the eggs well, mix them with the milk and seasonings and pour them over the bread. Bake in a slow oven till a knife thrust into the custard comes out clean. QUESTIONS ON LESSON 20 1. Name the food principles found in Baked Bread and Cottage Cheese and tell in what ingredient each is found. 2. How does cheese compare in price per pound with beef- steak ? 3. How does cheese compare in nutritive value with beef- steak ? 4. Compare the waste in 1 lb. of cheese with 1 lb. of beef- steak. 5. Wliich is the cheaper food? SEVENTH GRADE COURSE 35 LESSON 21 RICE AND CHEESE 1 c. boiled rice 4 tbsp.- cheese 1 c. cream or white sauce Make sauce, add rice and cheese grated or cut in small pieces. Pour into baking dish, sprinkle with bread crumbs and bake about 20 minutes or until brown. QUESTIONS ON LESSON 21 1. Name the rice-producing countries. 2. What nation uses rice as its principal food? 3. Why is rice valuable as a food? 4. What food element is lacking in rice ? 5. With what is rice combined to make a perfect food? LESSON 22 REVIEW 36 LESSONS IN DOMESTIC SCIENCE LESSON 23 PROTEINS — BGGS Eggs contain protein, mineral matter, water, vitamine, very little fat and no carbohydrate. Besides the yolk, white and shell, with which we are familiar, we find that the shell has a white lining and that there are cords at each end of the egg to hold the yolk in its place in the center of the e^gg. Eggs are nourishing and if carefully cooked are easily digested. The white of an tgg is chiefly water and albumen. What effect has heat on albumen? When eggs are cooked the white gets hard. Boiling makes albumen tough and indigest- ible. Is it a good plan to boil eggs ? Eggs should be cooked just below the boiling point in order to make them digestible; however, raw eggs are more easily digested than cooked eggs. Egg shells are full of tiny holes or pores. When eggs stand for some time, air enters through the pores, dries up the water in the tgg and it spoils. Eggs also absorb odors and take up germs from the places where they are laid. Germs enter the pores and spoil the egg. To keep eggs from spoiling, we must either shut out the air or prevent germs from growing in them. To keep air out, we pack eggs in salt, bran, grain or other materials. Water glass, which can be bought at the drug store is the best material in which to pack them. One quart of water glass is dissolved in ten quarts of water and the eggs placed in the solution. A sticky covering is formed and air cannot enter. To prevent the growth of germs, eggs are put into cold stor- age; that means they are kept at a temperature just above the freezing point, at which low temperaure germs cannot grow. To test eggs for freshness: (1) Shake egg; if it rattles, it is spoiled. (2) Place eggs in a pan of water; if they float they are stale. (3) Hold egg to the light; if cloudy or dark, they are not fresh. Egg and milk mixtures must be cooked at a low temperature to prevent them from curdling, scorching or becoming indigestible. SEVENTH GRADE COURSE 37 If eggs are used to thicken a mixture or to add richness, they should be beaten very little. If they are used to make a mixture light, they are beaten stiff or dry. Hard Cooked Eggs : Cook eggs in water just below the boiling point 20 minutes. If to be shelled, drop into cold water. Soft Cooked Eggs : Cook eggs in water just below the boil- ing point from 6 to 10 minutes. Serve at once, as they harden if allowed to stand in the hot shell. •Practical Work — Demonstrate: Poached Eggs Eggs Cooked in Shell POACHED KGGS Toast a slice of bread for each egg. Before toasting, trim neatly, or cut with a round cutter. Scrape off any burnt portion. Have a very clean shallow pan nearly full of boiling salted water. Remove all of the scum and let the water simmer. Break each egg gently into a saucer and slip into the water. If the egg is not entirely covered by water, dip water over it with a spoon and when a film has formed on the yolk, take up each egg with a skimmer. Drain, trim the eggs and place on the buttered toast. Put a piece of butter and a little salt and pepper on each egg. CUSTARD SAUCE OR BOILED CUSTARD (FLOATING island) 2 c. milk }i tsp. salt Yolks of three eggs J4 tsp. vanilla }4 c. sugar Heat the milk in a double boiler. Beat eggs slightly, add sugar and salt. Pour the hot milk gradually on the eggs, stirring con- stantly. Cook in a double boiler till the mixture thickens and a coating is formed on the spoon. Take custard from the fire before it is done, as the heat of the boiler cooks it even while it is being turned out. If it begins to curdle, set the upper part of the double boiler immediately into a pan of cold water and beat with a Dover egg beater. Strain if necessary, cook and flavor. Floating Islands — The whites of eggs may be beaten and sweetened with powdered sugar, using 1 tbsp. of sugar for each 38 . LESSONS IN DOMESTIC SCIENCE egg. Put in a pan on top of hot water and bake till brown in the oven, or cook by dropping from a spoon in hot water, on the top of the stove. Serve on the custard. BAKED CUSTARD 1 pt. milk 6 tbsp. sugar 2 or 3 eggs ^ tsp. salt Scald the milk; add the sugar and salt to the beaten eggs, and pour the milk slowly over them. Put in a buttered baking dish, grate nutmeg over the top. Set the dish in a pan of hot water, and bake till a knife, when inserted, will come out clean. If baked too long the custard will separate and become watery. QUESTIONS ON LBSSON 23 1. Name the food, principles in eggs. 2. At what temperature must eggs be cooked and why ? 3. Explain the spoiling of eggs. 4. Give three ways to prevent the spoiling of eggs. 5. Give three ways to test the freshness of eggs. 6. What happens when mixtures of egg and milk are over- cooked ? 7. Why is a baking dish containing an egg and milk mixture placed in a pan of hot water? SEVENTH GRADE COURSE 39 >C, LESSON 24 POTATO CHOWDER 6 potatoes cut in cubes 1 pt. water J4 lb. salt pork, diced . 1 tsp. salt-pepper . 2 tbsp. onion chopped , 1 pt. milk Cook pork and onion together until a delicate brown. Add the water and pqtatoes. Cook until potatoes are tender but not mashed. Add milk and thicken with 1 tbsp. flour or flour sub- stitute, wet in cold water. Season. Serve hot. Make an outline of the food principles, and the form in which they occur in the various iftgredients of which potato chowder is made. LESSON 25 PROTEINS EISH Fish contain four of the food principles : protein, fat, min- eral matter and water. Fish may be classified in two general classes : Fresh water and salt water fish. The former abound in the rivers and lakes and the latter in the seas and oceans. Fresh water fish are more abundant in the local markets though many of the more popular sea fish may be obtained The term fish is usually meant to include oysters, clams, crabs, lobsters, etc. Fresh fish has firm .flesh, bright eyes and red gills. It should be kept on or near ice as it^ decays quickly. If fish is to be kept for any time it should be cleaned and sprinkled with a little salt before putting it away. Fish are prepared for the market in various ways: 1. So they can be shipped long distances in good condition. 2. To give different flavors to make a variety for the diet. 3. To prevent them from decaying and so that people in one locality may have fish native to a distant locality.^ Methods of preserving fish : 1. Salting, smoking, drying 3. Pickling with spices 2. Canning in oil. 4. Cold storage 40 LESSONS IN DOMESTIC SCIENCE Preserved fish are not as easily digested as fresh fish and the food value is lessened in some instances. Salt hardens the fibres in most fish. CODFlSli BALLS 1 c. salt codfish Yt. egg 2 c. diced potatoes, raw J4 tbsp. butter Shred codfish, add potatoes, cover with boiling water, cook until potatoes are tender. Drain, dry over the fire and mash. Add beaten egg and butter, shape in tbsp. and saute or fry in hot fat. Serve hot. They may be shaped in flat cakes and rolled in flour. ~ QUESTIONS ON LESSON 25 1. Why is salt not added to the water in which cod fish and potatoes are cooked? 2. Why is it especially necessary to dry the fish and potato mixture before frying? 3. What ingredient do fish balls contain that hardens im- mediately on being heated? 4. What is the price per package of cod fish? 5. How do you tell a fresh fish ? 6. Name several fresh water fish that are common to this locality. 7. Name several salt water fish that may be obtained in the local markets. IvESSON 26 VEGETABLE SOUP 1 slice (J4 lb-) salt pork, J^ c. rice diced 3 qts. water yi c. chopped onions 2 tsp. salt 1 c. chopped carrot 2 c. diced potatoes yi c. chopped turnip 1 pt. tomatoes 1 stalk celery, chopped Brown salt pork and onions lightly, add carrot, turnip, celery, rice, water and salt. Cook until vegetables are tender. Add potatoes and tomatoes. Cook until potatoes are tender, then season to taste. Noodles may be added with the potatoes. SEVENTH GRADE COURSE 41 QUESTION ON LESSON 26 1. With what could you serve vegetable soup to supply the food principle that is lacking? LESSON 27 PROTEIN MEAT Animals used for meat are cut into halves lengthwise, each half being called a "side." The sides are then cut into "quarters" and the quarters into smaller pieces called "cuts." Some of the common cuts of beef are: (1) neck; (2) flank; (3) rump; (4) round; (5) ribs; (6) porterhouse; (7) loin; (8) tenderloin. Cuts of veal or lamb: (1) chops (from ribs); (2) legs; (3) breast. The toughest cuts of meat come from the parts of the animal which are exercised the most. The neck and legs are tough, while the ribs and loins are tender. The meat of an old animal is tougher than that of a young one. If tender meat is' not properly cooked it becomes tough. Stock is the extract of meat and boneused as a foundation for soup. It is usually made from tough cuts of meat. There are three ways of cooking meat in water: 1. When all the nutriment is to be drawn out into the water, as in soups, cut the meat into small pieces, soak in cold water and cook slowly at a low temperature from 4 to 7 hours. 2. When the nutriment is to be part in the water and part in the meat, as in stews, cut the meat in small pieces and pour boiling water over it. This prevents the escape of nearly all the juices. Cook 2 to 5 hours or until meat is tender. 3. When all the nutriment is to be left in the meat, as in pot roasts, leave the meat whole and sear all the outside. This pre- vents the escape of the juices. Put a small amount of boiling water on the meat and simmer slowly from 4 to 5 hours or till tender. 42 LESSONS IN DOMESTIC SCIENCE Tests for freshness : Fresh meat has a good color, is firm to the touch and has a good odor. Beef is bright red, Veal is reddish pink, Lamb is pale pink and Pork is pink. Beef fat is pale creamy yellow, while the other fats are more white, pork having the whitest fat. All meats are dark in color when exposed to the air, and as the flesh decays, it becomes soft. TO MAKE STOCK Cuf the meat in small pieces to expose all the surface pos- sible and put it into cold water with salt. Allow it to stand or soak one-half hour before heating, to draw out the juices. Heat gradually and simmer till the meat is in shreds, the bones clean and all the nutriment possible extracted. This will take 6 to 7 hours. Cheap cuts of meat are used for soup, such' as the shin or rump bone of beef or the knuckle of veal. The water in which fresh meats are boiled may be cooked down, seasoned and used for stock. The cover of the kettle should fit closely to keep in the steami When the meat is in shreds, strain and allow the soup to cool so that the fat may come to the surface in the form of a cake and be removed. The stock may then be reheated and served alone, or with the addition of vegetables. About two-thirds of the meat should be lean, the other third bone and fat. Do not wash meat by putting in water to soak, but wash quickly with a wet cloth. A GUNERAI, RULE FOR STOCK 2 lbs. shin of beef 4 cloves 2 tsp. salt 1 tsp. mixed herbs 2 qts. cold water % tsp. celery seed 8 peppercorns 4 allspice Wipe and cut the meat and bone in small pieces. Put into the water with salt, and>soak J4 hour before heating, heat grad- ually. Add seasoning and simmer 4 to 5 hours. Strain arid cool SEVENTH GRADE COURSE 43 quickly. When ready for use, remove all fat, reheat and season to taste. BBBF STEW •2 lbs. beef J^ c. turnips, diced. 1 onion 2 tsp. salt 4 small potatoes Spk. pepper J4 c. carrots, diced Hot water to cover Wipe the meat, remove from bone and cut in 2-inch pieces, sprinkle with salt and pepper and dredge with flour. Melt some of the fat in a frying pan, add meat and the onion sliced, stir constantly that the surface may be quickly seared. Put into a kettle ; rinse the frying pan with hot water that none of the good- ness may be lost. Add remaining bone and fat and vegetables, cover with boiling water and boil IS minutes, then simmer until the meat is tender, about 3 hours. Parboil potatoes and add to stew 20 minutes before it is done. Remove large bones and fat and thicken the stew with 2 tbsp. flour wet in cold water. Dumplings may be added 10 minutes before the stew is finished. Serve on a warm platter. DUMPUNGS 2 c. flour 4 tsp. baking powder J4 tsp. salt , About 1 scant c. milk Sift the dry ingredients, stir in the milk slowly, mixing with a knife till a soft dough is formed. Dip a spoon into the boiling stew, then take up a spoonful of dumpling and drop into the stew, letting it rest on the meat and potatoes. Cover closely and steam 10 minutes without uncovering.. Do not let the stew stop boiling after the dumplings are added. Serve immediately. 44 LESSONS IN DOMESTIC SCIENCE QUESTIONS ON LESSON 27 1. Name the three ways of cooking meats in water. 2. What is stock? 3. Name a cut of meat suitable for stock. 4. Describe the making of stock. • 5. What quality of meat should be used for soups and stews ? 6. Describe the making of stew. 7. How should tender meats be cooked and why? 8. How should tough meats be cooked and why? 9. Give two points to be observed in the successful cooking of dumplings. 10. What is the advantage of cooking vegetables and dumplings with meat? LESSON 28 REVIEW — PROTEI N SEVENTH GRADE COURSE 45 LESSON 29 BREADS "Bread is the staff of life" Spring wheat flour is best for making bread as it contains gluten. Gluten is a grey, tough, elastic substance, not soluble in water, and, because it is elastic, holds the gas developed in the bread dough. Winter wheat flour is better for making pastry and cakes, as it lacks the gluten and contains more starch. Bread flour will not keep its shape when squeezed in the hand, while pastry flour will; Bread flour is more granular than pastry flour. Bread is made of a mixture of flour, yeast, salt and liquid. Flour substitutes may be used in bread. Twenty-five per cent, substitute, one-half corn flour and one-half rye or barley flour, together with seventy-five per cent, wheat flour makes a good combination. Yeast consists of a mass of microscopic plants which, under certain conditions of warmth, moisture, food and air, grow very rapidly. Yeast is put into bread to make it rise and thereby making it light. The yeast plant takes nourishment from the gluten and starch in the flour which, together with the moisture and warmth of the dough, causes the plants to grow very rapidly. In grow- ing, the yeast plant changes the starch into sugar and the sugar into alcohol and carbon dioxide. The carbon dioxide, as it is formed, endeavors to escape but is prevented from doing so by the gluten in the dough which stretches and confines the gas, forming bubbles. As the plant continues to grow in the mixture, the gas bubbles increase in number and size and the dough rises and is thereby made light. It grows best at a temperature of 78 to 90 degrees, Fahrenheit. However, it may be forced to grow faster by increasing the temperature, just as hot-house plants are. At about 130 degrees, it ceases to grow and by heat greater than this, it is killed; Cold checks its growth but does not kill it for even after being frozen, if thawed, it will grow again. 4»5 • LESSONS IN DOMESTIC SCIENCE Bread is kneaded the first time: (1) to mix the ingredients; (2) to fold in air; (3) to make the gluten elastic, so it will stretch when the gas bubbles are fonned. Bread is kneaded enough: (1) when it is covered with tiny air blisters; (2) when it can be left on a board a few minutes without sticking; (3) when it is cut open with a knife, it is full of even tiny bubbles. Bread is kneaded a second time: (1) to break up large gas bubbles formed during rising; (2) to shape it for baking. Bread is baked: (1) to kill the yeast; (2) to drive oS gas and alcohol; (3) to cook the starch and make the bread more digestible; (4) to form a brown crust and make it more at- tractive. A perfect loaf of bread : (1) is smooth on the top and sides ; (2) has an even brown, tender crust; (3) has a fine grain; (4) has a nutty, sweet flavor. A temperature of 350 to 400 degrees Fahrenheit is best for baking bread. If no thermometer is used, the test may be made with unglazed paper , which should become a medium brown when left in the oven 5 minutes. Bread is done when it will slip out of the pan easily and will not sing, sounds light when tapped on bottom and if touched on the bottom of pan with a dampened finger, it sounds like a hot iron, it shows that all the moisture has evaporated. . OATMEAL BREAD 3 c. rolled oats d J4 c. sugar 3 c. boiling water 1 cake compressed yeast dis- ^ 1 tbsp. lard solved in 1 c. water y Ij^ tsp. salt Flour to make dough Scald rolled oats with boiling water, add lard, sugar and salt and when lukewarm, the dissolved yeast. Add flour to make a dough stiff enough so that the spoon will stand upright in it. Beat well as the flour is added. Let rise 2 or 3 hours or until it doubles in size. Beat down, put into greased pans, let rise about J^ to % hours or until light. Bake 1 hour in moderate oven. SEVENTH GRADE COURSE 47 QUESTIONS ON LESSON 29 1. What four materials are necessary to make bread? 2. Why is some wheat flour necessary in makings yeast bread ? -^^ 3. Why should bread dough be kneaded or beaten? 4. When is spoon bread stiff enough? 5. In what part of the country is spring wheat grown? Winter wheat? 6. What is gluten? 7. To what food principle does gluten belong? 8. What is yeast? 9. In what forms can yeast be purchased at the grocery store ? 10. What is the best temperature for the growth of yeast? What happens if it is too warm ? What happens if it is too cOol ? 11. Naitie four conditions necessary for the growth of yeast, 12. Give four reasons for baking bread. 13. Give the oven test for baking bread. 14. When is bread done? LESSON 30 BREAD — ( Continued ) LESSON 31 ACIDS AND ALKALIES Substances which have a sour taste are called acids ; example, acids in fruits, in sour milk and molasses. Alkalies are substances having a soapy or brackish taste; example, potash, soda and lime. 48 LESSO NS IN DOMESTIC SCIEiNCE PROPORTIONS OF ACIDS AND AI.KALIBS 1 level tsp. soda to 1 pt. thick sour milk J4 to 1 level tsp. soda to 1 c. molasses 2 level tsp. baking powder to 1 c. flour ; GINGfiRBREAD Yz c. sugar ' 1 tsp. soda Yt. c. lard or butter 1 tsp. cinnamon 1 c. molasses 1 tsp. ginger 1 c. warm water Yt. tsp. cloves- 2Y2 c. flour , 2 eggs well beaten Yi tsp. salt Mix in the order given, stirring as little as possible, and bake in a moderate oven for J^ hour. QUESTIONS ON LBSSON 31 1. Name the liquids with which soda is used in baking. 2. Give proportion of soda to 1 c. liquid. LESSON 32 BATTERS AND DOUGHS Quick bread mixtures are either batters or doughs. They are so called to distinguish them from yeast breads, which require a longer time for preparation. Batter means that which can be beaten, and dough means that which is mixed stiff enough to be molded. Proportion for thin batter : 1 scant c. liquid to 1 c. flour. Proportion for thick or drop : 1 scant c. liquid to 2 c. flour. Proportion for dough : 1 scant c. liquid to 3. c. flour. A sponge is a drop batter to which yfeast is added. No bread should be eaten steaming hot, because in this state the inside part or crumb forms a pasty mass in the mouth which is not easily digested. SEVENTH GRADE COURSE 49 METHOD Olf COMBINING INGREDIENTS Stirring: Hold the bowl flat on the table and the spoon so the bottom will scrape the bottom and sides of the bowl ; stir round and round until you cannot tell one ingredient from the other. Beating: Tip the bowl slightly, hold the spoon so the side will scrape the bottom and side of the bowl ; bring the spoon up and continue until light and full of bubbles. Folding: Bring the material from below gently over the ingredient added. Continue to cut and fold until thoroughly mixed but do not beat or stir. Stir mixtures to make them smooth. Beat mixtures to make them light. Cut the stiff whites of eggs into mixtures. WHEAT SUBSTITUTES These weights and measures were tested in the Experimental Kitchen of the U. S. Food Administration, Home Conservation Division and of the U. S. Department of Agriculture, Office of Home Economics. In substituting for one cup of flour, use the following meas- urements. Each is equal in weight to a cup of flour. Barley ^H cups Buckwheat V& cup Corn Flour (scant) 1 cup Cornmeal (coarse) H cup Cornmeal (fine) (scant) 1 cup Cornstarch H cup Peanut Flour (scant) 1 cup Potato Flour H cup Rice Flour Vs cup Rolled Oats 1>^ cups Rolled Oats (ground in meat chopper) l}i cups Soy Bean Flour Vs cup Sweet Potato Flour 1% cups 50 LESSONS IN DOMESTIC SCIENCE This table will help you to make good griddle cakes, puffins, cakes, cookies, drop biscuits and nut or raisin bread without using any wheat flour. You will not need recipes. Just use the ones your family has always liked, but for each cup of flour use the amount of substitute given in the table. You can change your muffin recipe like this: OLD RECIPE 2 c. wheat flour 3 tsp. baking powder J4 tsp. salt. 1 tbsp. sugar 1 c. milk 1 egg 1 tbsp. fat NSW RECIPE 1^ c. barley flour 1 c. (scant) corn flour 4 tsp. baking powder J4 tsp. salt 1 tbsp. sugar 1 c. milk 1 egg 1 tbsp. fat The only difference is the substitution for the wheat flour. Everything else remains the same. You can change all of your recipes in a similiar way. GOOD COMBINATIONS OP SUBSTITUTES You will get better results if you mix two substitutes than if you use just one alone. Some good combintions are : Rolled Oats (ground) .... or Barley flour or Buckwheat flour ^ and or Peanut flour or Soy bean flour Corn flour or Rice flour or Potato flour or Sweet potato flour or Cornmeal SEVENTH GRADE COURSE 51 CAUTIONS 1. All measurements should be accurate. A standard meas- uring cup is equal to a half pint. 2. The batter often looks too thick, and sometimes too thin, but you will find that if you have measured as given in the table the result will be good after baking. 3. Bake all substitute mixtures more slowly and longer. 4. Drop biscuits are better than the rolled biscuits, when substitutes are used. 5. Pie crusts often do not roll well and have to be patted on the pan. They do not need chilling before baking. BAKING POWDERS {30% Soda 60% Cream of Tartar 10% Rice flour Soda is an alkali and is made from common salt. Cream of Tartar is an acid substance obtained from crystals found in the bottom and on the sides of wine casks. When an acid and an alkali are united in proper proportions and moistened, carbonic acid gas is formed. The gas, seeking to escape, lightens the dough, hence baking powder mixtures should be baked as soon as possible after mixing. Cheap baking powders are often adulterated with alum, which is injurious. Doughs may be raised by the following methods : 1. By the expansion of air beaten into the dough. 2. By gas' which is formed in three ways: (a) by using sour milk and soda; (b) by using molasses and soda; (c) by using baking powder and a liquid. 3. By air beaten into the whites of eggs and folded in the dough. _ 4. By gas formed by the growing of the yeast. Note — When eggs, beaten separately, are used in a recipe, less baking powder is required, Deduct >4 tsp. baking powder for each egg, if more than two are used. 52 LESSONS IN DOMESTIC SCIENCE QUBSTIONS ON I^eSSON 32 1. Name five kinds of flour that may be substituted for wheat in baking. 2. Give the proportion of baking powder to flour. 3. What may be substituted for baking powder in quick bread mixtures and why? 4. What liquids may be used in quick bread mixtures ? 5. How does baking powder raise mixtures? 6. Give composition of baking powder. 7. Give four methods of raising mixtures. BAKING POWDER, BISCUIT 2 c. flour ^ 2 tbsp. lard 4 tsp. baking powder. .^ '^ 1 scant c. milk 1 tsp. salt Mix dry ingredients. Cut in lard with knife or mix lightly with fingers. Add milk gradually to form a soft dough, mixing with a knife. Turn on a floured board. Roll to three-fourths- inch thickness, cut and bake in hot oven about IS minutes. MUFFINS 1 c. flour ^'^ 2 tbsp. sugar Sub. equal to 1 c. flour . 1 c. milk 4 tsp. baking powder , 1 egg yi tsp. salt ^;. 2 tbsp. melted fat Mix in order given and bake in muffin tins. Always grease muffin tins with lard or some substitute; never butter as it burns too quickly. Then dust with flour. SHORTCAKU Wash strawberries before hulling. Peaches, oranges, pine- apples and red raspberries may also be used for shortcake. If the fruits are not juicy, sugar and a little water may be added. Let them stand a short time before using. SEVENTH GRADE COURSE 53 STRAWBERRY SHORTCAKE \; 2 c. flour ^ 2 tbsp. lard ' 4 tsp. baking powder " 2 tbsp. butter y2 tsp. salt 1 scant c. milk Mix as for baking powder biscuit, roll ^-inch thick and bake in a quick oven. Split carefully with a thread or hot knife and spread with butter. Sweeten strawberries to taste, crush slightly and put them between and on top of the cake. To make individual shortcakes, pat the dough a little thinner than for shortcake. Cut with a cookie cutter. Place one on top of another with melted butter between them. They will come apart very easily. Shortcake «dough is the same as biscuit dough with more shortening added. LESSON 33 REVIEW LESSON 34 CLEANING LESSON 35 FINAL TEST 54 LESSONS IN DOMESTIC SCIENCE NOTES ~Lt C 4/ic^'iy(f Ui-fj't/iJ.U ^LUcitU-l.4 tbsp. butter Mix dry ingredients, add beaten eggs, vinegar and water. Cook over hot water until thick. Add butter, or if oil is used, add very slowly when cool. POTATO SAIvAD Cut cold-boiled potatoes in cubes, sprinkle lightly with salt. If liked, add one-half the amount of celery cut in cubes. Add 1 tbsp. minced onion to every pint of potatoes. Moisten with salad dressing. Mix lightly and serve on lettuce leaves. Garnish with celery leaves. Hard-cooked eggs cut in slices may be added. VEGETABLE OR MACEDOINE SALAD Cold-cooked peas, carrots, beets, string beans, potatoes or almost any cold vegetable may be combined in this salad. Cut beets and carrots in one-fourth-inch cubes, string beans and celery in short lengths. Mix each vegetable separately with French or cooked dressing and arrange them in sections, forming a circular mound upon a bed of lettuce. Let vegetables of contrasting colors come next each other and garnish with radishes, celery tips and small lettuce leaves: ERENCH DRESSING 3 tbsp. olive oil J^ tsp. salt 1 tbsp. vinegar or lemon Cayenne juice Stir seasoning into the oil, add vinegar and stir hard until the dressing thickens slightly. EIGHTH GRADE COURSE 87 LESSON 14 PEUIT SALAD Mix diced oranges, bananas and pineapples, add broken nut meats. Moisten with salad dressing and serve on lettuce. Garnish with cherries. WALDORF SALAD Mix equal parts of diced apples and celery. Add broken nut meats, moisten with salad dressing. Serve cold on lettuce. QUESTIONS ON LESSON 14 1. What three classes of foods are used in making salads? 2. Why are salads important in the diet? ■3. What are the three classes of salad dressings? 4. Give the place of different salads in menus. 5. Suggest other kinds of salads. Problem : How to make attractive made-dishes for luncheon. LESSON 15 Made-dishes form the main dish for luncheon or supper. WELSH RAREBIT •v }i lb. cheese Spk. Cayenne }i c. milk y2 tsp. salt \ Qgg 2 tsp. butter 14 tsp. mustard 4 slices toast Melt the cheese over hot water, add milk and eggs, mixed' with seasoning. Cook Over hot water until like boiled custard, stirring constantly. Add butter, and when rnelted, pour over toast or crackers and serve at once. If the cheese is rich the butter may be omitted. 88 LESSONS IN DOMESTIC SCIENCE FRENCH RAREBIT 8 slices bread, buttered Yz tsp. mustard J4 lb. cheese Yz tsp. salt 2 c. milk Spk. Cayenne lor 2 eggs Put bread and cheese in layer in a buttered baking dish and pour over it the milk, to which has been added the beaten egg and seasoning. Bake in a slow oven until brown and the milk is absorbed. PI^AIN OMELET 3 eggs Spk. pepper J4 tsp. salt 3 tbsp. milk or hot water Beat eggs till well mixed, add salt, pepper and liquid. Put 1 tsp. butter or nice drippings in a smooth frying pan, shake it over the fire, until melted, then turn, in the mixture. Shake occasionally to see that the omelet does not stick. Fold and serve at once. BEATEN OMELET 3 eggs beaten separately y% tsp. salt 3 tbsp. milk Pepper Beat the yolks till very light. Add milk and seasoning, then beaten whites. Heat 1 tsp. butter in a frying pan, pour in the omelet and spread evenly. Cook slowly till brown on the bottom. Set in the oven to dry on top, fold and serve at once. CREAMED DRIED BEEE Yt. lb. dried beef 4 tbsp. flour 2 tbsp. butter Ya c. cold water 1 pt. milk Pepper Saute the dried beef in hot butter until it curls up. Pour the milk over it. Mix flour and water until smooth. Add to the milk and beef and cook until it thickens. Serve' on toast. If beef is very salty, soak in cold water and drain before frying. EIGHTH GRADE COURSE 89 SPANISH RICU . 2 tbsp. fat 1 c. rice, (not cooked) • ' ^'■ Fry rice until brown. Add 2c. water, 1 small onion (chopped fine) ^salt and peper and ,2 c. tomatoes. Cook slowly for 30 minutes. Chopped peppery are an agreeable addition. LESSON 16 ' GENBRAt REVIEW LESSON 17 MID- YEAR TEST LESSON 18 Make up lessons that for any reason have been lost. LESSON 19 Problem: How may attractive dishes be made from left- over meats and vegetables! LEFT-OVER MEATS AND VEGETABLES Never throw away ^ny food that can possibly be eaten. Left-over meats and vegetables may be used in a variety _ of ways. By this means, no iood is wasted. Left-over roast may be served cold, cut in slices. Other meats can be ground or chopped, mixed with white sauce or brown gravy and then treated in a number of ways. The moistened meat can be shaped into cylinders or cakes, dipped 90 LESSONS IN DOMESTIC SCIENCE in egg or crumbs and fried in deep fat; these are called croquettes. The chopped meat may be mixed with cut up cold potatoes and fried, making hash. Hash may also be baked. Meats and vegetables can be made into salads. Many left-overs can be made palatable by the addition of white or other sauces. I cottagh; pie Cover the bottom *of a greased baking dish with mashed potatoes. Add a thick layer of cold roast beef, chopf>ed or cut into small pieces, seasoned with salt and pepper and onion juice, and moisten with some of the gravy. Cover with another layer of mashed potatoes. Bake until dish is heated through and potatoes browned on top. MINCED MEAT ON TOAST Crop or grind cold meat, heat with some of the gravy, season with celery salt or onion juice. Serve on toast, or thin slices of hot corn bread. ESCAI^EOPED MEAT Into a baking dish put alternate layers of macaroni or rice and chopped or ground meat. Pour tomato sauce or gravy over each layer. Cover with buttered crumbs and bake until dish is heated through and crumbs brown. CASSEROLE OE RICE Al^D MEAT Line a buttered mold with cooked rice, fill center with chopped cold meat, highly seasoned with salt, pepper, cayenne, celery salt, onion juice, and lemon juice, and moisten with stock "or gravy. Cover meat with rice and then cover whole dish and steam from 30 to 45 minutes. Serve on a platter surrounded with sauce. EIGHTH GRADE COURSE 91 BROWNED HASH Mix together equal parts of chopped meat and chopped cold-boiled potatoes. Moisten slightly with gravy or stock. Season and place in heated frying pan containing a little fat. Press compactly into one-half of the pan. Heat slowly until brown. Turn on a platter and serve with sauce. FOOD IS WASTED IN FIVE PRINCIPAI, WAYS {By U. S. Department of Agriculture.) 1. When we eat more food than our bodies need for actual growth and repair and to supply energy for our work. Over- eating tends to poor health and fat instead of brawn; makes us sluggish and indolent instead of energetic and resourceful. Eat enough and no more. Eat for physical and mental efficiency. 2. When food is burned or spoiled in cooking. Improperly prepared or poorly seasoned food will be left on the table and probably wasted. Buy food wisely and then prepare it carefully. 3. When too much food is prepared for a meal unserved portions are apt to be thrown into the garbage pail or allowed to spoil. Many housekeepers do not know how to uSe left- over foods to make appetizing dishes. 4. When too much food is served at a meal, uneaten por- tions are left on the plate and later thrown into the garbage pail. IvCarn to know the needs of your family and serve each no more than you think he will want. 5. When food is handled carelessly. Buy clean food, keep it clean until used. Be neat in all details of cooking and serv-, ing. This lessens waste and is a valuable health measure as well. QUESTIONS ON LESSON 19 1. Why should left-over foods be used? 2. Name five ways of using left-overs. 3. What is the place of a made dish in a meal? 4. Name five made-dishes which can be used for luncheon or supper. 5. Name five ways in which food is wasted in the home. \ • 92 • LESSONS IN DOMESTIC SCIENCE LESSON 20 SIMPIvE DESSERTS Desserts are placed at the end of the meal because they are sweet and should be simple or elaborate to correspond with the rest of the meal. J RICE PUDDING n6. 1 Yz c. rice J^ c. sugar , ^ tsp. salt 1 qt. milk Wash rice, mix ingredients, pour into a pudding dish. Bake from 2 to 3 hours in a very slow oven at first, then let it brown slightly. Serve hot or cold. RICE PUDDING NO. 2 2 c. cooked rice 'J^ c. sugar Yi c. raisins Vanilla or cinnamon 1 c. milk Mix all together, put into a pudding dish and bake until brown. An e.gg, thoroughly beaten may be added if desired. BLANC MANGE Va c. cornstarch 1 pt. milk Yi. c. sugar Lemon rind or cinnamon Yi tsp. salt • stick Mix cornstarch, sugar and salt. Add scalded milk, lemon rind or cinnamon stick. Cook 20 minutes in a double boiler. Remove rind or cinnamon stick and pour into molds, wet with cold water. Cool and serve with cream and sugar or boiled custard. TAPICO CREAM Ya c. pearl tapioca 2/3 c. sugar 1 pt. milk Y2 tsp. salt 2 eggs Y2 tsp. vanilla Soak tapioca in hot water enough to cover, in the top of the double boiler, plated on the, back of the stove. When the water is absorbed, add the milk and cook until the tapioca is SIGHTH GRADE COURSE 93 transparent and soft. Add sugar and salt to the beaten yolks. Pour the boiling mixture slowly on them, return to the double boiler, and cook 2 minutes or till it,, thickens slightly. Remove from the fire, add the flavoring and beaten whites. Cool and serve. ''i y^ 2 c. flour DUTCH APPLE CAKE Vj. 4 tbsp. butter and lard \^ 3 tsp. baking ^ i^ tsp. salt y^ 2 apples powder . mixed •). 1 c. milk V^^ 1 egg Mix dry ingredients, cut in the butter, add milk and beaten egg. 'Spread on greased shallow pans. Pare, core and cut apples in slices, laying them in rows on top of the dough, pressing in slightly. Sprinklfe top with sugar and cinnamon mixed, and bake in a hot oven from 20 to 30 minutes. Serve with sauce. PEACH COBBLER 1 c. flour 6 or 8 peaches 2 tsp. baking powder 2 tsp. butter 14 tsp. salt H c. milk Mix as for baking powder biscuit, Pare and slice peaches and put in the bottom af a baking dish. Add 1 c. sugar and J4 c. water. Cover with batter and bake 30 minutes in a moderate oven. Serve with cream and sugar. Canned or dried peaches br berries may be used. QUESTIONS ON LESSON 20 1. Where should desserts be placed in a meal and why?' 2. Name five simple desserts. 3. Why is tapioca valuable as a food? What food principle does it contain? 4. Why is rice valuable as a food? What food principle does it contain? 94 LESSONS IN DOMESTIC SCIENCE IvESSON 21 LUNCHEON Discuss: Luncheon with cost. Table Setting. Serving. Review seventh grade notes, pages 27-28. "Hospitality is one of the great joys of home life." Problem: What can be served at a party f LESSON 22 AFTERNOON TEA Plan an afternoon tea. For tea, see Lesson 10 — eighth grade course, page 82, SANDWICHES Bread for sandwiches should be at least a day old and cut in thin slices. Use butter creamed until very soft as it spreads more easily and takes less butter. Fit slices of bread carefully together. Remove crusts if desired or cut sandwiches into fancy shapes with a cookie cutter. Have plenty of filling but be careful it does not come out on the edges.' Sandwiches for a picnic can be kept moist by wrapping them in waxed paper. For a luncheon, wrap them in a slightly dampened cloth and put them in a cool place. * LETTUCE SANDWICHES Shred lettuce and put a little on the buttered bread. Dot with salad dressing, cover with lettuce and press on the other slice of bread. Trim edges of lettuce with scissors and cut in half. EIGHTH GRADE COURSE 95 Chop cold hard-cooked eggs, moisten with salad dressing and spread thinly between slices of buttered bread. One egg makes three sandwiches. SARDINS SANDWICHES Drain oil from sardines. Remove skin and bones. Mash, add yolks of hard-cooked eggs mashed fine. Season with salt, pepper and a few drops of lemon juice. Spread thinly between slices of buttered bread. Use one sardine for each sandwich and allow the yolk of one egg for four sardines. HAM SANDWICHES y Mince cold boiled ham and moisten with salad dressing or melted butter and spread between buttered bread; or put cold boiled ham sliced very thinly between slices of buttered bread. One tbsp. of minced ham makes one sandwich. RELISH SANDWICHES Chop olives, pickles and English walnuts very fine and moisten with salad dressing. Spread thinly between slices of buttered bread. Pimentos may be added. BROWN BREAD SANDWICHES Mash Neufchatel cheese, add chopped olives and spread thinly between slices of buttered brown bread. QUESTIONS ON LESSON 22 1. How old should bread be for making sandwiches? 2. How do we keep sandwiches from becoming dry? 96 LESSONS IN DOMESTIC SCIENCE LESSON 23 COOKIES There are t\yo classes of cookies, rolled and dropped. In making cookies, care should be taken not to make them too stiff orthey will be dry. Handle as little as possible to avoid making them tough. Roll only a part of the dough at a time, cutting the cookies as close together as possible. Place in the pans with an inch space between each cookie to retain the shape. Cookies require a hot oven, and should be removed from the pan while hot to prevent breaking. . DROP GINGER COOKIES / "^ 1 c. molasses 1 tsp. ginger ' ''' ' 1 c. fat _ j4 tsp. nutmeg I 1 c. sugar 1 tsp. soda s -^ , ' 2 eggs j4 c. hot water '/^ ' i 4 c. flour Cream the fat, add sugar, beaten eggs, molasSes and water. Add the sifted dry ingredients. Drop from a spoon into pans. Bake in a moderate oven. >f/ COOKIES ' -^ J4 c. butter . }i tsp. flavoring I ^ 1 c. sugar k^'4 tsp. baking powder I J 1 or 2 eggs yi tsp. nutmeg 1^. -x j4 c. milk 2yi c. flour ■^ Cream butter, add sugar, beaten eggs, milk, flavoring and flour, mixed with baking powder and nutmeg. Do not stir after the flour is mixed in. Turn on a floured board, roll, cut and bake on floured tins about 10 min. LESSON 29 SOUR MILK COOKIES 1 c. butter 1 c. sour milk 2 c. sugar 1 tsp. soda 2 eggs About 4 c. flour Mix in order given, mixing soda with 2 c. flour, then adding flour enough to roll. Turn on a floured board, roll about %- inch thick, cut and bake on floured tins. EIGHTH GRADE COURSE 97 -OAT-MBAI, COOKIES A ^ ^ c. shortening 2 c. flour 1 c. sugar ^ tsp. soda ' 2 eggs J^-tsp. salt ^ ^ J4 c. sour milk 1 tsp. cinnamon - , i\ 2 c. rolled oats 1 c. raisins ' - ' A Mix in order given, mixing first the flour, soda, cinnamon arfd salt. Drop by teaspoonful on greased tin, and bake in a moderate oven. To clean currants and raisins, pick off the stems and rinse in a wife strainer till water comes through clean. Shake well to remove water and dry. To stone raisins: Cover them with boiling water. When they become soft, make a slit lengthwise with a sharp knife and squeeze out the seeds. Shortening means any kind or mixture of fats. QUESTIONS ON LESSON 23 1. What makes cookies dry? 2. How should cookie dough be handled? Why? 3. Name the classes of cookies. 4. Give two ways to avoid handling cookie dough. 5. How should cookies be plaped in the pans? Why? 6. What should be done with cookies as soon as they are taken from the oven? Why? 7. What kind of an oven do cookies require? LESSONS IN DOMESTIC SCIENCE Problem: What dishes can I learn to prepare for dinner that will be inexpensive and nourishing ? LESSON 24 MEAT SOUPS Stock is the juice of meat and bone drawn out into the water by cooking, used as a foundation for soup. It is made by pouring cold water over meat cut into small pieces and cooking slqwly for a long time. The toughest cuts of meat are used for stock be- cause they contain much nourishment and can be used in no other way. Tough cuts of meat should be cooked over a low fire for a long time to soften the fibres, which makes it more digestible and palatable. The parts of the animal which are exercised most are tough •and used for stock. I— Neck 2— Chuck 3— Blade 4 — Prime ribs 5 & 6 — Loin (6 Sirloin) 7 — Rump 8— Round 9 — Top sirloin 10— Brisket 11 — Cross-ribs 12— Shoulder IS^Plate 14 — Navel 1&— Flank 16— Leg (shin) EIGHTH GRADE COURSE OTHER PARTS OF BEEF USED AS FOOD Brain, used for croquettes. Tongue, used for boiling (smoked or fresh). Heart, to be stuffed and baked. Liver, to be sauted. Tripe, (fourth stomach), to be pickled or sauted fresh. Suet, to be used for puddings and mince meat. Tail, to be used for soup. CLEAR TOMATO SOUP 1 qt. tomatoes 2 cloves 1 pt. water or stock ■ 1 tsp. salt 1 small onion 3 tbsp. cornstarch J4 bay leaf 3 tbsp. butter 4 peppercorns Y^ c. cheese if desired Cook tomatoes with onion, bay leaf, peppercorns and cloves until tomatoes are soft. Strain, add stock, bring to a boil, thicken with corn-starch and butter. Boil 2 or 3 minutes, season and serve. If cheese is used, add last. Serve with croutons or cheese sticks. QUESTIONS ON LESSON 24 1. What is stock? 2. How is stock made? 3. What cuts of meat should be used in making stock? Why? 4 Name cuts of meat used for stock 100 LESSONS IN DOMESTIC SCIENCE LESSON 25 FISH Review notes, Lesson 25, seventh grade course, page 39. Fish should always be fresh and used in season. Fish may be broiled, baked or fried. When left-over, they may be creamed, scalloped, made into balls, croquettes or hash. TO CLEAN FISH ' Remove the scales by drawing the back of the knife over the fish, beginning at the tail and working toward the head. Cut through the underside of the fish and remove the insides. Wash quickly, but do not soak. If not to be used at once, sprinkle lightly with salt, wrap in a clean cloth and keep in a cool place. BAKBD FISH Clean, wipe and dry fish. Do not remove the head, and tail. Rub all over with salt, stuff and sew up. Lay the fish in the pan and skewer it into the shape of a letter S. Lay strips of salt pork around the pan and across the back. Sprinkle the fish with salt and pepper and dredge with flour. When the flour begins to brown, baste with the fat in the pan. It is done when the flesh separates easily from the' bone. Lift care- fully on a hot platter, draw out skewers, and strings-, and serve with drawn butter or egg sauce. DRAWN BUTTER 1 pt. hot water or stock, 4 tbsp. flour 4 tbsp. butter yi tsp. salt Pepper Melt butter in frying pan, add flour and gradually the hot water. Cook until thick and perfectly smooth. Add cold hard- cooked eggs, chopped fine, if desired. STUFFING FOR FISH yi c. cracker crumbs J^ tsp. salt ^ c. stale bread crumbs ^ tsp. pepper J4 c. melted butter A few drops onion juice % c. hot water Mix ingredients in order given, stirring lightly. EIGHTH GRADE COURSE loi Fish turbot 1 pt. milk 4 tbsp. butter 4 tbsp. flour 2 eggs Salt and pepper Remove bones and skin from fish and flake. Sprinkle with salt and pepper. Make a white sauce with the milk, butter and flour. Season with salt and pepper and if desired a little minced onion. Remove from fire and add beaten eggs. Put a layer of fish in a baking dish, cover with sauce; repeat until the dish is full, cover with buttered crumbs, and bake until brown. A few drops of lemon juice sprinkled over the fish im- proves the flavor. QUESTIONS ON LESSON 25 1. Tell how to clean fish. 2. How can you keep fish for a few days? 3. How can you tell when fish is fresh? 4. Name five ways in which fish may be prepared. 5. What food principle in fish? LESSON 26 MEAT Review Meat, Lesson 27, Seventh Grade Course, page 41. Tough cuts of meat are used for stock, stews and pot roasts. Tender cuts are used for steaks, chops and oven roasts. -Tender cuts of meat should be cooked quickly to develop flavor and keep in the juices. POT ROAST Sear the cut sides of the meat in a hot kettle, add 1 c. of hot water, season with salt and pepper and keep just below the boiling point. Add water only as necessary to keep from burn- ing. Cover closely and cook slowly until very tender or from two to three hours. Remove meat and make a gravy in the kettle. 102 LESSONS IN DOMESTIC SCIENCE GRAVY Pour off all but 4 tbsp. of fat from the kettle. Add 4 tbsp. of flour and stir until brown. Add slowly 2 c. boiling water. Cook until thick and smooth. Season with salt and pepper. BEEF HASH 2 c. cooked beef ^ c. water 2 c. boiled potatoes 2 tbsp. butter or drippings yi small onion Salt and pepper to taste minced if liked Remove bones, gristle and fat from the meat and chop with the potatoes. Put water and onion in the frying pan, add butter or drippings. When melted, add hash, season and let simmer until water is absorbed. Serve hot. QUESTIONS ON LESSON 26 1. Name the uses for tough cuts of meat. 2. Name the uses for tender cuts of meat. 3. How should tender cuts be cooked? Why? 4. What food principle is found in meat? I.ESSON 27 I''- Problerti: Since meat is so expensive, what can I use to replace it at times? SIEAT EXTENDERS AND SUBSTITUTES Noodles, dumplings, bread and vegetables may be combined with a small quantity of meat to make it go farther. These are called meat extenders. Some foods can replace meat in the diet, because they have much the same food value and food principles. These foods are: eggs, milk, cheese, beans, peas, fish and nuts. For recipes, see pages 35, 87, 89. EIGHTH GRADE COURSE 103 BOSTON BAKED BEANS 1 pt. beans 1 tsp. mustard yi tsp. soda J4 lb. salt pork 1 tsp. salt 1 small onion yi c. molasses Pick over, wash beans and soak over night in cold water. Drain, add soda and cover again with cold water. Boil 20 min., or until the outside skin cracks. Cook the pork 20 min., saving the water in which it was cooked. Put the onion and pork in the bottom of the bean jar. Fill the beans and pour over them the molasses, with which the seasoning has been mixed. Cover with the water in which the pork was cooked, and bake slowly for 5 or 6 hrs. Cover while baking and add water as needed. Brown sugar may be used instead of molasses. MACARONI AND CHEESE 2 c. marcaroni 1 tsp. salt 1 c. milk Cayenne pepper Yz c. cheese Break macaroni into 3-in. pieces and drop slowly into boil.ing salted water so that the temperature of the water will not be lowered. Boil about 30 minutes. Drain. Put in a buttered baking dish with layers of cheese. Barely cover with milk, sea- son and bake until the milk is absorbed and top is brown, about 25 minutes. Macaroni may also be cooked in white sauce. A,fter boil- ing macaroni put in baking dish. Make a thin, white sauce. Cut or grate cheese into it and pour over macaroni. Cover with buttered crumbs and bake till brown. CROQUETTES Make a thick white sauce, add chopped meat and a little grated onion, if desired. Let stand till cold. Shape and roll in fat-proof coating. Fry. FAT-PROOF COATING Dip articles in sifted bread crumbs. Then in slightly beaten tgg, and again in crumbs. 104 LESSONS IN DOMESTIC SCIENCE QUESTIONS ON LESSON 27 1. What are meat extenders? 2. Name three meat extenders. 3. Name five meat substitutes 4. Why are meat substitutes so called ? Problem : Why is it necessary to learn to make good breads ' y LESSON 28 Review Lesson 29, seventh grade course, pages 45-46. VIENNA BREAD '■^tf 1 pt. milk V 2 tbsp. salt '"^ 'A 1 pt. boiling wat€r '^ 1 cake yeast dissolved in J^ d 2 tbsp. sugar 1 c. lukewarm water \/^. 2 tbsp. lard or butter Flour to make a soft dough Put the salt, sugar, lard and milk in a bowl and pour over them the boiling water. When lukewarm, add yeast and flour enough to make a dough. Turn on a well-floured board and knead 20 minutes. Put into a greased bowl. Grease the top to prevent a hard crust from forming. Cover closely and do not let drafts of cold air strike it. Let rise till it doubles in size, over night in winter, about four hours in summer. Knead lightly to A*ork out bubbles of gas. Shape into loaves or rolls. Let loaves rise in the pan 5^ to ^ hours and bake 40 to 60 minutes or till a rich brown and the loaf emits a hollow sound when tapped on the bottom. Rolls should rise in the pan from 1 to IJ/^ hours and bake in a hot oven 20 minutes. OAT-MEAI, BREAD For rdcipe, see seventh grade course of study, page 46. EIGHTH GRADE COURSE ia5 LESSON 29 Review Lesson 29, seventh grade course, pages 45-46. PARKER HOUSE ROLLS 1 pt. milk J4 cake yeast dissolved 1 tbsp. butter in Yz c. lukewarm water 1 tsp. salt Flour 1 tbsp. sugar Scald milk, add butter, sugar and salt. When lukewann, add yeast and flour to make a soft dough. I^nead until the dough Misters. Let rise till it doubles in size. " Shape into rolls : let rise 1 to Ij^ hours. Bake in a quick oven 20 minutes. Bru.sh with milk or butter. TO SHAPE ROLLS Roll dough ^-inch thick; cut with a cookie cutter. Crease in the center with the handle of a knife dipped in flour. Brush one-half with melted butter. Fold, place in pans about J^-inch apart. COFFEE CAKE 1 c. 'scalded milk J4 tsp. salt 1/3 c. butter or butter 1/3 cake yeast dissolved and lard in J4 c. lukewarm water J4 c. sugar 1 ^zg Flour Add butter, sugar and salt to milk. When lukewarm, add dissolved yeast cake and egg, well-beaten. Add flour enough to make a stiff batter; cover and let rise over night; knead lightly in the morning, spread in greased dripping pan, cover and let rise again. Before bafcing, ^brush with beaten-egg and cover with the following mixture : melt 3 tbsp. butter, add 1/6 c. sugar. Remove from fire when sugar is partially melted, add 1 tsp. cinnamon and 3 tbsp. flour. 106 LESSONS IN DOMESTIC SCIENCE USES OF STALE BREAD Stale bread, if heated in a closely, covered pan, becomes al- most like fresh bread; and can be used again on the table. Keep pieces of stale bread by themselves in a jar or covered bowl. Slightly stale pieces may be used for toast. Dry broken pieces in a warm oven until they are crisp but not brown. Crush and sift the crumbs and keep in a glass jar closely covered. ,They will keep for several weeks. They may be used as a substitute for flour. Coarser and browned crumbs may be used for the tops of escalloped dishes. Broken pieces not dried are suitable for bread puddings, stuffing and fillings for escalloped dishes. Bread, dried slowly in the oven until brittle and brown all through, is liked by many people and is excellent for children. LESSON 30 STEAMING A mold or tightly covered tin can may be used for batters, while doughs may be placed in the bottom of a steamer. The mold and cover should be thoroughly greased and if it has no cover, a piece of strong brown paper, greased, may be tied over the top. Place the mold in a steamer over boiling water or on a rack in a kettle of boiling water. Keep the water boiling and as it evaporates, fill with more boiling water. Never. fill mold more than two-thirds full. SUET PUDDING 2j^ c. flour or substitute ^ tsp. ginger 1 tsp. soda 1 c. suet chopped Y2 tsp. salt 1 c. raisins 1 tsp. cinnamon 1 c. currants Yi tsp. nutmeg 1 c. milk Yi tsp. cloyes 1 c. molasses Mix in order given, pour into buttered mold, cover and steam 3 hours. EIGHTH GRADE COURSE 107 HARD SAUCE 1/3 c. butter 1 c. powdered or granulated sugar 2/3 tsp. lemon extract or vanilla - Cream Ijutter, add sugar gradually and flavoring. Cool and serve in balls. FOAMY SAUCB y-i c. butter ;1 egg 1 c. sugar 'Ya tsp. flavoring Cream butter, add sugar gradually and beaten egg. Beat while heating over hot water, being careful not to let the butter melt. This should be just, warmed to the consistency of cream but not hot. Flavor and serve. Vu I^EMON SNOWBAlvLS ^'y- 3 eggs beaten separately Grated rind and juice Yz lemon -i h 1 c. sugar 1 c. flour V A^ 3 tbsp. water 1 tsp. baking powder O- ■ , _ Beat yolks, add sugar, lemon rind and juice, arid water, then flour mixed with baking powder. Fold in beaten whites and steam in buttered cup J4 hour. Serve with lenion sauce. ' APPLB DUMPLINGS 2 c. flour or substitute 2 tbsp. shortening 4 tsp. baking powder 1 scant c. milk J4 tsp. salt 3 apples Mix as for baking powder biscuits. Roll %-inch thick. Piit saucer on dough, and cut around with a knife.' Place on this dough sliced apples. Sprinkle with sugar, fold the dough over the apple, pinching it down thoroughly. Steam 1 hour and serve with a sauce or cream, or place in a baking dish and pour over them a syrup made with 1 c. sugar, 2 c. boiling water and 1 tbsp. butter. Bake 45 minutes, covering the first half hour. 108 LESSONS IN DOMESTIC SCIENCE PUDDING SAUCE , ' 'i \^ 2 tbsp. butter '>■ 1 c. brown sugar •^^ 4 tbsp. flour X.2 tbsp. lemon juice ''}■ Ij^ c. hot water Melt butter, add flour and then hot water gradually. Cook until thick and smooth and add sugar. Stir until sugar is melted, add lemon juice and serve hot. COTTAGE PUDDING 1 egg 2 c. flour or substitute . ^ c. sugar 4 tsp. baking powder 3 tbsp. melted butter J4 tsp. salt 1 c. milk Beat egg, add sugar, melted butter and milk, then flour mixed with salt and baking powder. Beat and bake in a shallow greased pan and serve with lemon sauce. IvEMON SAUCE ^ 2 c. hot water Grated rind and juice 1 lemon 1 '^ 1 c. sugar k|j 1 tbsp. butter V, 2 tbsp. corn-starch Mix sugar and corn-starch and pour over them the boiling water. Cook ten minutes, remove from the fire and add the lemon rind, juice and butter. Stir till butter is melted and serve. GEtATINE Gelatine is a transparent, jelly-like substance obtained from the tendons ^nd bones of young animals. Most fruits contain a substance similar to this, called pectin, which causes the juice to jelly when heated with sugar. Gelatine is insoluble in cold water, ,but dissolves in boiling water. Never cook gelatine, as this develops a disagreeable flavor and the gelatine will not harden. To harden gelatine desserts quickly, set them in a pan containing a mixture of cracked ice, salt and water. EIGHTH GRADE COURSE 109 LEMON JELLY 2 tbsp. gran, gelatine 1 c. sugar Yt. c. cold water ly^ c. boiling water Juice of J4 lemon Soak gelatine ' in the cold water until soft. Add boiling water. When gelatine is dissolved, add sugar and strained lemon juice. Strain carefully into a wet mold and set aside to stiffen. FRUIT PUDDING 1 c. cooked fruit J^ c. sugar 1 tbsp. lemon juice Spk. cinnamon 1% c. boiling water % c. cornstarch Add sugar, cinnamon and water to fruit. Thicken with corn-starch wet in a little cold water. Cook over fire till thick, then over hot water, 20 minutes. Add lemon juice. Serve cold with cream. QUESTIONS ON LESSON 30 1. In what should batters be steamed? 2. In what 'should doughs be steamed? 3. How full should a mold be filled? , ! 4. What is the effect of hot and cold water on gelatine? 110 LESSONS IN DOMESTIC SCIENCE Problem: How can I make good pastry using substitute flours? LESSON 31 Pastry should be handled as little, as lightly and as quickly as possible. Winter wheat flour should be used. Butter makes a crisp brown crust, lard a tender, white crust. The shortening and the water should be cold and mixed into the flour with a knife, that the heat of the hands may not soften the shortening. Never use cheap materials for a pie. Pastry should be put into a hot oven and then heat lessened after a short time, as it should rise first and then brown. General proportions for pastry: Use one-Aird as much shortening as flour in making pastry. H ' ,4i/ZiXZ^ to -^'.*i^< c PLAIN PASTe J \y2 c flour y^ c. lard J^ tsp. salt Ice water i ' Mix flour and salt. Cut in the lard with a knife. Add water gradually, using only enough to moisten. Turn on a floured board and roll one-half of it for the lower crust, about J^-inch thick. Fit loosely on a pan, cutting around the edges with a knife. Brush the edge lightly with cold water to make the two crusts stick together. The pie is then ready to fill. After filling, roll out the rest of the dough, making incision in the center to allow the steam to escape. Fit the upper crust to the lower crust, cut the edges to fit the pan and press them to- gether to prevent the juices from escaping. APPLE PIE Pare, core and slice apples or cut in dic.e. Fill the lower crust, heaping slightly in the center. Sprinkle with sugar and nutmeg or cinnamon. Add a little water. Put on the upper crust and bake 35 to 40 minutes. EIGHTH GRADE COURSE 111 CUSTARD PIE 2 eggs lyz c. milk 3 tbsp. sugar Few gratings of nutmeg J^ tsp. salt Beat eggs slightly, add sugar, salt and milk. Line a deep pie tin with paste and build up a fluted or high rim. Strain the mixture and sprinkle with the nutmeg. Bake in a quick oven to set the rim, decrease the heat afterwards, as egg and milk in combination need to cook at a low temperature. PUMPKIN OR SQUASH PIE 1J4 c. steamed and strained }i tsp. cinnamon, ginger, squash or pumpkin nutmeg or J4 tsp. J4 c. sugar lemon extract yz tsp. salt 1 egg H c. milk Mix sugar, salt and spipes or extract. Add squash, egg, slightly beaten and milk gradually. Bake in one crust, following directions for custard pie. For richer pie, use an additional egg or egg yolk. '■ LEMON ,■^f^ J ti iy2 c. sugar ^ ^Yolks 2 eggs ' 5 "^ 6 tbsp. cornstarch Grated rind and juice l;>>*^^ j^t- 2 c. boiling water , 1 or 2 lemons \:^ ^ L 1 tbsp. butter \^ Mix sugar and cornstarch. Add boiling water, stirring constantly. Cook 2 min., add butter, slightly beaten yolks and lemon." Pour into a pan and bake until the crust is brown, about 25 or 30 min. Cool slightly and cover with meringue. A double rim may be used if preferred and the crust baked before adding filling. 112 LESSONS IN DOMESTIC SCIENCE MgRINGUE Whites of 2 eggs 2 tsp. lemon juice or 4 tbsp. powdered sugar % tsp. vanilla Beat whites until stiff, add sugar gradually and flavoring. Spread on pie and bake slowly until brown. Note — ^The crust may be baked separately, then the filling and meringue added and set in the oven to brown on top. QUBSTIONS ON LESSON 31 1. What kind of flour should be used for making pastry? 2. What is shortening? 3. What shortening may be used in making pastry? 4. How should pastry be handled? 5. What make^ pastry tough? 6. What kind of ?in oven should be used for pastry? 7. How can you tell when there is enough water in the pastry ? LESSON 32 CAKES There are two classes of cakes: 1. Butter cakes, 2. Sponge cakes (those without butter.) Cakes' are baked in shallow pans as layers or in deep pans as loaves. Both mixtures' are batters. The batter for a layer cake should drop from the spoon in ribbons. The batter for a loaf cake should drop in lumps. Layer cakes are baked about 20 minutes in a hot oven. Loaf cakes are baked ^ hour to 1 hour in a moderate or slow oven. Good materials, careful measurements and a good oven well under control are necessary to make good cakes. HINTS ON MAKING CAKE, L The more you cream the butter and sugar together, the finer will be the grain of the cake. EIGHTH GRADE COURSE 113 2. Beat a cake well before adding baking powder or egg whites. 3. Stir cake as little as possible after adding the above nanied materials. 4. Stir a cake in the same direction. It makes the grain finer and smoother. 5. Test your oven a few minutes before you are ready to put in the cake, so it will have time to cool or heat more be- fore it is needed. 6. Avoid jarring the oven in the first stages of baking. Do not open the oven door until half the time allowed for bak- ing has passed. TO FILL CAKE PANS Be sure p,ans are well-greased. Let the batter run from the bowl into the pans, being careful not to get it on the sides of the pans; Let the batter run well into the cornefs. Smooth the top with the back of a spoon, ma,king a small depression in the center. Never fill a cake pan more j:han two-thirds full. TO TELL WHEN CAKE IS BAKED 1. Insert a broom straw or tooth-pick. If it comes out clean, the cake is done. 2. Touch the cake lightly. If it springs back into place, it is done. /■ 3. Cake shrinks "from the sides of the pan when it is done. METHOD OF MIXING StONGE CAKES Separate white and yolks. Beat the yolks until thick and light lemon color. Beat sugar into the stiffened yolks. Fold in alternately the stiffly-beaten whites and flour. Bake in an un- greased pan for 35 to 40 minutes. Start in a moderate oven and when al?out half-done raise the temperature to that of a hot oven. Hi LESSONS IN DOMESTIC SCIENCE ONE-EGG CAKE 1 '^ ^ c. butter ^ 1 c. milk ;j i 1 c. sugar V 2 c. flour or substitute , 1 egg i-, 4 tsp. baking powder 1 tsp. vanilla Cream butter, add sugar gradually, yolk of egg and flavor- ing; then milk and flour mixed with baking powder, alternately. Beat well, fold in beaten white and bake in a greased pan 30 to 40 minutes. h V BERWICK SPONGE CAKE l^^'i 3 eggs 1 tsp. flavoring • .U^ 1/4 c. sugar ^ 4 tsp. baking powder j^ 1 c. water )^(j2 c. flour or substitute Beat yolks -5 minutes, add sugar, slowly, and beat 2 minutes. Add water and flavoring. Slip the beaten whites into the bowl, and sift the flour, mixed with the, baking powder, slowly over them. Fold all together. Bake in greased shallow tins or loaf. Split and fill with cream. Sprinkle the top with powdered sugar. CREAM 1 pt. milk Yz tsp. salt 2 eggs 2 tbsp. butter J4 c. sugar 4 tbsp. flour Scald milk and thicken it with butter and flour as for white sauce. Add eggs mixed with sugar and salt. Cook 2 minutes. Cool and flavor. ^^ MOTHER S CAKE ' -^ J4 c. butter '31c. milk . '^ IJ^ c. sugar .\/4 tsp. baking powder \h4 3 eggs, beaten separately , 3 c. flour yj^^' 1 tsp. vanilla *^ " Cream butter, add sugar gradually, then beaten yolks and flavoring. Mix flour and baking powder, and add alternatelv EIGHTH GRADE COURSE 115 with the milk. Beat w^U and fold in beaten whites. Bake 40 to 50 min. in a moderate oven, if a loaf ; 20 to 25 min. if in layers. BOII