Domestic science, a text in cooking and syllabus in sewing, prepared for use in the Kansas City elementary schools, yet eminently fitted for home work

Front matter

Class —IZZXi^J^

Book. ^ <^

Gopi#W

Part 1. Cooking

Syllabus of the Course; for the Teachers' Use.

Note. — In every lesson the foodstuffs used in the practical work should be discussed briefly, with regard to their physiological use, classification, and comparative food values.

The hygienic phase of the work should be emphasized at every available point. We do not live to eat; we eat to live.

SEVENTH YEAR.

Sanitary Housekeeping. Dust, dirt, and mould in the

home; danger of dark rooms; importance of fresh air and

sunlight; general directions for sweeping and dusting; danger

in carpets; their disinfection; in tapestry.

Practical Work. Sweeping and dusting the kitchen and furnishings; washing of dust cloths.

Sanitary Housekeeping. Dishwashing; care of dish-towels, dish-cloths, sink, garbage, garbage-can, boards and tables, refrigerators; care of knives, forks, and spoons, cooking utensils; use of boiling water as a germ destroyer; of sal soda.

Practical Work. Washing, scalding, and wiping of the dishes and cooking utensils, making practical application of the theories presented in the lesson.

Lesson 3.

Measurements. The necessity for accuracy. Practical Work. Making the table of cooking measurements, by use of coarse salt, and of water, as material; use of salt spoon, teaspoon, tablespoon, gill measure, cup, half-pint, and quart.

Food. Its general functions; the five food principles, and their physiological uses, in brief; classification of common food-stuflFs, with regard to their comparative food values.

Practical Work. Cooking rolled oats, serving with milk and sugar.

L£SS(iN 5.

Albumen. Its principal sources, eggs, meat, and fish; the eflFects of heat upon it; of cold water.

Practical Work. Tests for fresh eggs; tests of the effects of hot water on the eggs; of cold water. Toasting bread, soft-boiling of eggs; serving eggs on toast

Gluten. Its principal sources, cereals; comparative methods of cooking fine and coarse cereals.

Practical Work. Cooking cream of wheat; serving with milk and sugar.

Casein. Animal casein; its principal source, milk. Vegetable casein; its principal sources, legumes.

Practical Work. Making cottage cheese; boiling Lima beans previously soaked in water; serving.

Lesson 8.

Starch. Its principal sources, cereals and vegetables; potatoes; comparative values of potatoes baked and potatoes boiled.

Practical Work. Boiling rice and baking potatoes; serving.

Lesson 9.

Sugar. Its principal sources, cane, fruits, vegetables;

Its commercial classes, crystallized and granulated; comparadvt values; economy in buying.

Practical Work. Making fondant.

Water. Its physiological and its general uses, its substitutes as a beverage, tea, coflFee, cocoa; the source and nature of each; eflFect of each upon the nervous system.

Practical Work. Making tea, coffee, and cocoa; serving optional.

Animal Fats and Oils. Their principal sources, milk, meat, and fish. Examples; butter, butter oil, lard, tallow, and fish oil.

Practical Work. Sauteing potatoes; serving.

Animal Fats and Oils. Discussion of the dangers of impure milk, rancid butter, oils, and fats; decomposing meats; methods of preservation.

Practical Work. Pasteurizing milk.

Vegetable Oils. Their principal sources, cereals, fruits, and nuts. Examples: cotton-seed oil, olive oil, almond oil, cocoanut oil; common food uses of each; comparative values of lard and cooking oil (cotton-seed), in cooking.

Prcatical Work. French frying potatoes in cooking oil; serving.

Mineral Substances. The chief mineral substances found in the body, sulphur, phosphorus, lime, potassium, sodium, iron, salt; essential to life; their functions; principal sources, green vegetables, cereals, and water.

Practical Work. Evaporation of a solution of salt and water, to shov/ how mineral substances are held in solution in water, hence in juices. Making cabbage salad; serving with French dressing.

Lesson 15.

Acids. Not a food principle; their function when used with foods; their principal natural sources, fruits and vegetables; acid beverages and acid fruits for the sick.

Practical Work. Making lemonade and baking apples; serving.

Lesson 16.

Vegetable Soups. Their great nutritive value; comparative values of fresh, dried, and canned vegetables for soups.

Practical Work. Tomato soup; Lima bean soup; serving.

Vegetable Soups. Vegetables suitable for drying; for canning; the opening and care of canned vegetables or fruit.

Practical Work. Potato soup; dried pea soup; serving with croutons. ^

Breadstuffs. The common cereals used as breadstuffs; samples of the grains; of the flours; comparative food values of bolted and unbolted flours; bleached and unbleached flour; expansion of batter by heat and air.

Practical Work. Making popovers.

Leavening. Leavening by gas; formation of gas by combination of acids and alkalies; demonstration by use of cream of tartar and bi-carbonate of soda.

Practical Work. Making pancake batter with cream of tartar and bi-carbonate of soda; baking; serving.

Lesson 20.

Leavening. Review of previous lessons on leavening; leavening with sour milk and soda.

Practical Work. Making pancake batter with sour milk and soda as leavening; baking pancakes; serving.

Leavening. Review of previous lessons on leavening. Combination of cream of tartar and bi-carbonate of soda to form baking powder.

Practical Work. Making and canning baking powder.

Quick Breads. Review of gluten, starch, sugar, and previous processes of leavening.

Practical Work. Making and baking wheat flour muffins.

Quick Breads. Compare thick batters and thin batters. The effect of fats on batters.

Practical Work. Making corn-meal muffins; baking.

Lesson 24.

Quick Breads. Bi-carbonate of soda and molasses as leavening; classification of ginger as a food stuff.

Practical Work. Making of soft ginger bread; baking.

Quick Breads. Review of leavening and batters. Doughs.

Practical Work. Making baking powder biscuits; baking; drop biscuits.

Lesson 26.

Quick Breads. Review of leavening, batters, and dough.

Practical Work. Making sour milk biscuits; baking.

Lesson 27.

Quick Breads. Review of the egg; the nutritive values of its respective parts; sugar; classification of vanilla as m food stuff.

Practical Work. Making su^ar cookies.

Lesson 28.

Quick Breads. General review of the subject of quick breads.

Practical Work. Making molasses cake; baking.

Meats. Composition of meats; comparative food values and expense of different kinds of meat; the effect of hot water upon them; of cold water; of dry heat; how to know fresh meats; meat for soup stock.

Practical Work. Making soup stock and canning for use.

Meats. The economic use of the water in which meat has been boiled; in which vegetables have been boiled.

Practical Work. Making macaroni soup with the stock previously prepared; serving.

Broths. Discussion of their great nutritive value; their importance to the sick; the addition of cereals to increase their nourishment.

Practical Work. Making chicken broth with rice; with barley; Serving.

Milk and Eggs. Review of the food value and care of each; the thickening properties of eggs.

Practical Work. Making plain cup custard; caramel sauce; serving.

Lesson 33.

Milk and Eggs. Review of each subject. Methods of utilizing stale bread and cake; injurious effects of mouldy bread and cake.

Practical Work. Making of bread pudding, using stale bread; vanilla sauce; making of rice pudding; baking; serving.

Milk. Review of pasteurizing milk; the nutritive value of milk; use in combination with cereals. Value of gruels for the sick.

Practical Work. Making milk gruel with cornmeal; with oat-meal; serving.

Canning. Preservation of food by sterilization; other methods of preservation; wholesome and unwholesome methods of canning; tin cans compared with glass cans; selection of fruits and their preparation for canning; selection and preparation of cans or jars; process of canning.

Practical Work. Canning seasonable fruit. Lesson 36.

Table-Setting and Serving. A diagram of the location of the different articles of tableware; table serving.

Written or Oral Test of the Year's Work. Grades.

Lesson 38.

Teacher's Reports.

EIGHTH YEAR.

Lesson 1.

Sanitary Housekeeping. Care of the range; fuel and combustion; soft water and hard water compared; the difference in their composition; sanitary properties of alkalies; their domestic utility; care of plumbing, cellars, bathrooms; use of disinfectants; temperature of rooms; ventilation. Practical Work. Tests for hard water; use of alkalies to soften hard waters; use of disinfectants.

Starch. Review of previous lesson on starch, and starch producing products, Potato starch, rice starch, corn starch; their respective domestic uses.

Practical Work, Making potato starch; boiling, mashing, and ricing potatoes; serving.

Cereals. Their food value and digestibility when served with fruits; comparative economy in use of raw cereals and steamed-cooked market preparations.

Practical Work. Cooking rice as a vegetable; as a desert, with fruit; serving.

Fruits. Review of value of mineral salts in foods; of acids. Comparison of fruits, fresh, dried, canned. Danger of over-ripe fruits; of unripe fruits. Common fruits and methods of cooking them.

Practical Work. Making apple sauce and baking bananas; serving.

Fruits. Review of the subject. Cooling beverages for the sick, their nutritive values; fruit juices as beverages.

Practical Work. Preparation of apple water, currant water, and grape water; serving.

Eggs. Review of composition and food value. The egg as a perfect food; economy in its use. Digestibility as affected by high temperature; by low temperature.

Practical Work. Making toast and poaching eggs; serving eggs on toast. Preparing albumenized milk as a beverage for the sick; serving.

Lesson 7.

Milk. Review of its composition, its properties, its nutritive values; its care. Danger of sour milk. Rennet, its source and properties.

Prcatical Work. Demonstration of the action of rennet on milk. Making rennet custard; making milk porridge; serving.

Vegetables. Classes in common use; their relative nutritive values; comparative values of different methods of cooking.

Practical Work. Preparing scalloped potatoes; boiling turnips, serving with white sauce.

Flour Pastes. The composition, use, and comparative values of macaroni, spaghetti, and vermicelli; their food values in combination with meats, vegetables, etc

Practical Work. Macaroni boiled, then baked with tomato sauce; serving.

Lesson 10.

Breakfast. Planning, cooking, and serving a simple breakfast, consisting of one fruit, one cereal, one quick bread; eggs; co£Fee or cocoa.

Meats. Review of their composition. EflFects of hot water, of cold water, of dry heat. A diagram of the diflFerent cuts of beef. Discussion of the diflFerent cuts as located in the diagram; utility of tough cuts; comparative expense of tough cuts; of tender cuts.

Practical Work. Preparation of beef stew with vegetables, from tough cut; serving.

Meats. Review of diagram of cuts of beef. The best cuts for boiling.

Practical Work. Pan-broiling beef iteak; brown gravy; serving.

Meats. Review of previous lessons on meats. Cuts for roasting; expense; methods of roasting.

Practical Work. Roasting beef, making brown gravy with roast; carving, and serving at table.

Fish. Composition, cost, and nutritive value compared with meats; tests for freshness.

Practical Work. Sauteing halibut, haddock, or catfish; serving.

Fish. Review of previous lesson; garnishing; various fish sauces.

Practical Work. Boiling fish; garnishing with boiled eggs; serving with drawn butter sauce.

Lesson 16.

Fish. Review of fish. Market preparations of codfish; methods of cooking.

Practical Work. Preparation of creamed codfish; serving.

Lesson 17.

Fish. Review, optional.

Practical Work. Making of codfish balls; fried fish; serving.

Lesson 18.

Oysters. Composition and nutritive value as compared with meat and fish; danger of stale oysters. Practical Work. Stewing oysters; serving.

Poultry. Marketing; tests for freshness; selection ol young fowls. Chicken; its nutritive value; methods of cooking.

Practical Work. Frying chicken, Southern method; serving.

Poultry. Review of previous lesson. Danger of stale poultry from keeping it long on ice. Method of roasting fowl.

Practical Work. Preparation of a chicken for roasting; roasting; making gravy for roast; carving at table; serving with cranberrv sauce.

Salads. Review of nutritive value of mineral salts found in green vegetables and fruits; value of cheese in salads.

Practical Work. Preparing cabbage salad, serving with Mayonnaise dressing.

Cake. Review of the principles of leavening. Cake made with butter; cake made without butter.

Practical Work. Mixing and baking standard cake.

Cake. Review of eggs as leavening; of acids and alkalies as leavening.

Practical Work. Making sponge cake.

Doughnuts. Review of fats and oils; their eflFects on dough.

Practical Work. Making doughnuts; frying in cooking oil, (cotton-seed oil).

Desserts. Review of properties and nutritive value of corn starch and vanilla. Composition of tapioca.

Practical Work. Making tapioca pudding: serving.

Lesson 26.

Milk Toast. Review of properties and nutritive values of milk; of bread. Changes produced in bread by toasting. Value of toast.

Practical. Work. Making milk toast; serving.

Table Service. Duties of host, hostess, guest, and waiter.

Practical Work. Planning a simple supper; table setting and serving.

Lesson 28.

Bread. Review leavening. Yeast. Effects of mixing, kneading, and rising. Relation of yeast bread to quick bread, Practical Work. Mixing and kneading white bread; quick process.

Bread. Comparative review of flours. Review of yeast.

Practical Work. Moulding of white bread.

Lesson 30.

Bread. Review, at option of teacher.

Practical Work. Baking white bread.

Lesson 31.

Rolls and Buns. Digestibility and food value of yeast breads compared with quick breads.

Practical Work. Raised muffins.

Lesson 32.

Rolls and Buns. Comparison of roll, bread, and bun

doughs.

Practical Work. Parker House rolls.

Jellies. Use of sugar as a preservative. Selection and preparation of fruits for jellies. Preparation of glasses and jars. Methods of making jelly.

Practical Work. Making jelly of seasonable fruit

Canning. Review of methods of preserving fruiti and vegetables Preparation of jars; of fruits. Process of canning.

Practical Work. Canning seasonable fruit.

Lesson 35.

Table Service. Practice in planning a simple dinner; duties of host, hostess; waiter. Pupils act as guests.

Lesson 36.

Practical Work. Preparation of a simple dinner serving invited guests.

Lesson 37.

Lesson 38.

Pupils' Grades.

Part II. Seventh Year

Lesson 1.

Dirt is anything unclean. It may be animal, vegetable or mineral.

Dust is of the same composition as dirt. It is dirt powdered so fine as to float in the air.

Dust Plants grow from tiny seeds, or germs, that float in the air as dust. They are classed as moulds, yeasts, and bacteria.

Moulds are fungi of considerable size, easily visible to

Fig. 1.

the naked eye, composed of thread-like tubes. Some are white, some blue, green, brown, black, or red. They grow upon all kinds of material and have a variety of forms. They grow and multiply rapidly in warm, moist places, and destroy food, clothing, etc. Mildew is a form of mould. Moulds begin to grow on the outside of food, as bread, cheese, etc., and branch out and grow down into the food, like the roots of a plant. Rotting is only the process of mould growth.

To prevent mould, protect from dust and keep in dry places.

Figure 1 is a highly magnified specimen of common green mould. It may be frequently seen on bread, cake, etc The delicate spores at the top, are light and feathery, and are easily detached and blown into the air, where they float as dust plants. The stalks, or stems, grow down into the bread or other articles upon which they feed, just as the roots of our common shrubs grow down into the ground. As these roots take up, or eat up, the nutrient part of the bread necessary to their life, the chemical change in the bread is called rotting, or decaying:

Yeasts and Bateria are germs so small, that it would take from 10,000 to 50,000 of them, laid side by side,

Fig. 2.

to make a line one inch in length. They can be seen only by the use of the microscope; hence, are called microbes.

Yeast is the plant that produces fermentation, or "working," in many liquids and moist mixtures, as grape juice, preserves, etc. Yeast will be discussed more fully, later in the course.

Figure 2 is a highly magnified group of yeast plants. They multiply by sending out little buds, as you see in the figure, which break off from the larger part and become new plants, to bud in turn.

Bacteria are the smallest and simplest of known living things. Each one is a jelly-like, colorless, and nearly transparent cell. Their home is mostly in the upper layers of the earth, but they are carried everywhere by the winds, the rain, and the snow. They are in the air we breathe, the food we eat, the water we drink; they are on the bodies of men and animals, in their mouths, under their nails. They require moisture for their growth. Many require heat for their growth, but some grow at a freezing temperature. They multiply rapidly, doubling about every five minutes, under proper conditions of temperature and moisture. As they

Fig. 3.

grow, some kinds of bacteria throw o£F poisonous substances, which produce diseases of different kinds. Some kinds of bacteria are harmless. As we cannot tell, readily, the dangerous kinds, we try to destroy all. All dust and dirt should be destroyed by burning. Dark, damp places are favorable to the growth of bacteria, while fresh air and sunlight are great disinfectants.

Figure 3 shows a group of highly magnified bacteria, of various forms and sizes. They, too, multiply by budding, like the yeast plant

Care of Dish-Towels and Dish-Cloths. All towels and cloths used in housekeeping should be hemmed; and each cloth should be used only for the purpose for which it was intended. Dish-towels and dish-cloths should be carefully washed, scalded, and dried, after each using. Dried out of doors, if possible.

Care of the Sink. When the dish-washing is finished, wash every part of the sink with soap and hot water. Wash above and around the sink, clean behind the sink pipes with a wooden skewer. Flush the sink with boiling water every day, and with a strong solution of sal soda once each week.

Care of Garbage and Garbage Can. All Garbage should be burned. In the home it may be drained through a sink strainer, and burned, without using a can. If a can is used, it should be emptied after every meal, the garbage burned, and the can thoroughly washed with hot water and soap. The can should be thoroughly scalded with a strong solution of sal soda once each week.

Care of the Refrigerator. The refrigerator should be examined carefully each day, to see that no food is left to spoil. Once a week the food should all be taken from the refrigerator, and every part of the refrigerator should be washed with a strong "solution of sal soda and hot water, using a small broom; while the waste-pipe should be flushed with a similar solution. After the washing is completed, the refrigerator should be wiped thoroughly with a clean cloth, and left open until dry. The shelves should be dried in the sun, if possible; if not, near a fire. No hot foods, or foods with a strong odor, should be placed in a refrigerator.

Scrubbing Boards and Tables. Do not wash bread boards or rolling pins at an iron sink; the iron will leave marks on them. Wash them at a table. Wash thoroughly with a wet cloth. Rub sapolio on the wet board; wet the scrubbing brush, and scrub well with the grain of the wood; rinse ofiF the suds, and wipe as dry as possible. A pastry board should be scraped lengthwise of the grain of the wood and wiped with a cloth wet in cold water. Grease spots on unfinished wood may be removed by using borax or ammonia.

Lesson 3.

Measurements. Exact measurements are necessary for uniform results. Cooking is applied chemistry. When the chemical constituents vary, the results vary. To illustrate: Air consists of about one-third oxygen and two-thirds nitrogen, carbon, and vapor, together. Remove any considerable portion of the oxygen, and the air becomes incompetent to sustain animal life. Remove all the nitrogen and carbon from air, and substitute hydrogen in proportions of about two-thirds hydrogen to one-third oxygen, and the new chemical compound is water. Successful "guess work" in cooking is not guess work at all; but the result of long experience through many failures. The "ydlow biscuits" are the result of too much soda in the chemical compound; the "sour biscuits," the result of too little soda. In cooking, cause and e£Fect are as closely related as in the chemical laboratory. Like causes produce like effects, and vice versa.

1 — Oxygen. 2 — Nitrogen, carbon, and vapor.

Fig. 5.

Poisonous Air. 1 — Oxygen. 2 — Nitrogen, carbon, and vapor.

Fig, 6.

Water. 1 — Oxygen. 2 — Hydrogen.

Table.

One speck (spk.)

4 saltspoonfuls (ssp.) 1 tsp.

3 teaspoonfuls (tsp.) 1 tbsp.

4 tablespoonfuls (tbsp.) 1-4 c, or 1-2 gilL

8 tablespoonfuls l-2c.,or 1 gill.

16 tablespoonfuls 1 c, or 1-2 pt.

2 cupfuls (c) 1 pt.

2pints(pts.) 1 qt.

Lesson 4.

Classification of Foods.

The five Food Principles are: Proteids, carbo-hydrates, fats and oils, mineral matter, and water.

Proteids are nitrogenous, and essential to life. Their principal use is to build and repair tissue. Their subdivisions are: Albumen, myosin, gelatin, casein, and gluten.

Albumens: Principal sources, eggs, milk, meat, fish, and oysters.

Myosin: Source, lean meat.

Gelatin: Source, bones.

Casein: Principal sources, milk, peas, beans.

Gluten: Principal sources, cereals.

Carbo-Hydrates are non-nitrogenous. Their principal uses are to yield heat and energy. Their subdivisions are starch and sugar.

Starch: Principal sources, cereals and vegetables.

Sugar: Principal sources, fruits, vegetables, cane.

Fats and Oils are non-nitrogenous. Their principal use is to yield heat and energy. Their principal sources are milk, meat, fish, cereals, fruits, and nuts.

Mineral Matters. Their principal uses are to build and repair bones, hair, nails, and teeth. Their principal varieties are lime, potassium, sodium, and common salt. Their principal sources are fresh vegetables, fruits, and water.

Water. Its principal uses are: To quench thirst, promote circulation, regulate bodily temperature, remove waste matter, to nourish, to stimulate ncrrous action

Rolled Oats. 1 c. rolled oats, 2 c. boiling water, 1 teaspoonful Salt. Pick over the cereal and remove all foreign substances. Put the water and the salt into the upper part of double boiler; when the water boils rapidly, stir the cereal slowly into it, a small quantity at a time. Allow the mixture to boil in the upper part of the boiler 10 m., stirring constantly; fill the lower part of the boiler one-third full of boiling water, and place the upper part of the boiler, containing the oats, over the lower part. Keep the water in the lower part of the boiler, boiling for 20 to 80 m., or longer if desired. Serve with sugar and cream.

Lesson 5.

Albumen. Albumen is found in all animal foods, especially in eggs, milk, meat, fish, and oysters. The white of the egg contains albumen in the purest form in which it occurs in nature; it is almost pure albumen dissolved in water. Albumen is coagulated by heat, and dissolved by cold water. It begins to coagulate at a temperature of 134 degrees, becomes jelly like at 160 degrees, and hard and indigestible at a temperature of over 185 degrees. The name is from the Latin, albuSf meaning white. Albumen is nitrogenous, and one of the essentials of life. Its principaluses are to build and repair the bodily tissues and to yield heat and energy to the body. The white of the egg is taken as the type of albuminous foods. The yolk and the white diflFer greatly in composition. Comparing them, the white of the egg is found to be more than eight-tenths water, the remaining portions being principally albumen, with a small amount of mineral matter. The yolk is composed of about one-half water, one-third fat, and nearly one-sixth proteid matter, with nearly twice as much mineral matter as the white contains.

Composition of the Egg.

Water 73.7 per cent.

Proteid 14.8 per cent.

Fat 10.5 per cent.

Mineral Matter 1.0 percent

100.0

■■is

Fig. 7.

The Egg.

1. Water. 3. Fat

2. Proteid. 4. Mineral Matter.

Carbo-hydrates are present in the egg in such small

quantities that the figures are not usually given.

Eggs should be cooked in such a manner as to render them digestible. They should be served, as soon as cooked, in heated dishes. The shells of eggs should be washed, in every instances, before the eggs are used. Eggs should not be used for any food purpose, if not fresh. Stale eggs are decaying eggs. A strong-smelling egg is a decaying egg. The odor is that of gases arising from decomposition. Such eggs should be avoided as exceedingly harmful. Eggs may be preserved for some time by any method which excludes the air. The shell of the egg, which consists of carbonate of lime almost entirely, is porous. As soon as the egg is laid, the water begins to evaporate through these pores, and the air from the outside, carrying bacteria with it, enters through the pores. Thus the egg soon loses its purity, and decay sets in.

To preserve eggs, pure, for any considerable length of time, the air must be excluded as soon as the egg is laid. The egg may be covered with lime-water, salt and water, lard, or other healthful liquid, or covered with water glass, to prevent the evaporation of the water in the egg. Packing in bran, oats, salt, saw-dust, etc., are doubtful preservatives, as these do not prevent evaporation of the water, nor the entrance of air. Of these, salt is the best The surface of the egg may be covered with vaseline, paraffine, etc., but these are liable to crack, and leave places for the process of evaporation.

Water Glass, which may be purchased at any drug store, is prepared for use by mixing it with ten times its bulk of water. Place the eggs, small end down, in an earthen or a wooden vessel, and pour the mixture over them until they are covered. Cover the vessel closely and set in a cool place. Ask your druggist for water glass.

As eggs grow constantly lighter with the entrance of the air, the best test for freshness is to drop them into a vessel of strong, cold salt and water; 1-4 pint salt to 3-4 pt water. The quite fresh egg will go directly to the bottom and remain there. The older eggs will bounce up and down, undecided whether to remain or not; those still older will float. The "bad egg" will rise directly to the top. This method of testing eggs is within the reach of all.

Fig. 8.

1. Vessel of salt and water.

2. Surface of water.

3. Bad eggs, rising above the water.

4. Eggs not fresh, rising.

5. Fresh eggs.

Soft Boiled Eggs. Place an egg in one pint of boiling water, remove the vessel from the fire, and let it standi, covered, for from 7 to 10 minutes. Remove the egg and serve immediately.

Egg Toast. Cut stale bread in slices one-fourth inch in thickness. When using gas, place slice on asbestos mat. Toast brown on each side, place in piles, after buttering each side. To moisten, if desired, dip the slices quickly into boiling salted water before buttering. Break eggs, soft-boiled, on the toast, one egg on each slice. Serve hot.

Gluten is vegetable proteid, found in all cereals. It is the gummy substance found when chewing uncooked kernels of wheat. It is named from the word glue, as its principal property is like that of glue. In making paste of flour, this gluey property of the flour is easily discovered.

General Directions For Cooking Cereals.

Stir the cereal gradually into the required quantity of boiling water, adding one teaspoonful of salt for each cup of cereal. Cook the mixture rapidly at first, about ten minutes, directly over the stove; then place it over boiling water, and cook from twenty to forty-five minutes longer, according to cereal used. To save time in cooking, soak the cereals in water before cooking; this is especially helpful in cooking coarse cereals. Fine cereals should be mixed with cold water, to the consistency of thick pancake batter, before stirring into the boiling water. This prevents lumping. Cook prepared market preparations much longer than is indicated by the directions on the package.

In serving cereals, milk or cream should be used to supply fat, in which they are deficient.

Table For Cooking Cereals, kind quantity water time

Rolled Oats Ic. 2c 45 m.

Rolled Avena Ic. 2c. 45 m.

KIND QUANTITY WATER TIME

Wheatena, Cream

of Wheat, etc Ic 3 3-4c. 30 m.

Rice (Steamed) Ic. 2 3-4 to 4c. 45 to 50 m.

Rice (Boiled) Ic. 6c. 25 m;

Cornmeal Ic. 3 l-2c 2 hrs.

Oatmeal Ic. 4c. 3 to 4 hrs.

Cracked Wheat Ic. 4c. 3 to 4 hrs:

Hominy (Fine) Ic. 4c. 1 hr.

Lesson 7.

Animal Casein is a proteid of milk. It constitutes nearly 3.3 per cent of the milk. It is coagulated by acids, causing a solid curd to separate from the liquid part of the milk. The liquid part is then called "whey." Casein can also be coagulated by rennet, a substance prepared from the lining of the stomach of the calf. The coagluated casein of milk, called curd, is pressed together to make cheese. The whey which remains after the curd is removed, consists of the water of the milk, holding in solution a little sugar and some mineral matter, with other soluble substances in very small amounts. It has some nutritive value, and is frequently used for nourishment for invalids and infants. The curd consists principally of the coagulated casein and the fat of the milk, with some mineral matters. Cheese is highly nutritious, Skimmed milk cheese is nearly one-half proteid, while cheese made from unskimmed milk is only about one-third proteid, one third fat and the remaining third is composed of water, with small amounts of mineral matters.

A.

Fig. e.

A. — Skimmed-milk Cheese.

1. Proteid; 2. Water; 3. Fat; 4. Mineral Matter.

B. — Full Cream Cheese.

1. Proteid; 2. Fat; 3. Water; 4. Mineral Matter.

As cheese contains no starch, it should be eaten with starchy foods, such as bread and macaroni. Cheese in its raw state is somewhat difficult of indigestion. This may be overcome by cooking, and adding a small amount of baking soda.

Sour Milk Cheese.

1 qt. thick sour milk, 1 tbsp. cream, 2 tsps. butter, 1-8 tsp. salt. Heat the milk slowly until the curd separates from the whey. Place a piece of cheese-cloth in a strainer, and place the strainer over a bowl. Pour in the milk, lift the edges of the cloth and draw them together over the mass; then, holding the bag thus formed with one hand, press and squeeze it with the other, until the curd is as dry as possible. Place the curd thus formed, in a bowl, season with butter, cream, and salt. Stir well, to mix the ingredients. Pepper may be used if desired; also one teaspoonful of powdered sage may be added.