Cooking in the elementary schools, January, 1922

l:-. TX THE BOARD OF EDUCATION OF THE CITY OF CHICAGO Tht EducAtlon CKvision THE PREPARATION OF FOOD PETER A. MORTS^SON, SvqiKkrint^ndex&t of Scho&ls 192 2 %rieTitF \Qe£- COFBUGHT DEPOSm The BOARD of EDUCATIOxN of the CITY of CHICAGO. THE EDUCATION DIVISION PETER A. AiORlEXSON, Supenntnident COOKING in the ELEMENTARY SCHOOLS JANUARY 1922 COPYPIGHl, 1922 by JENNY H. SNOW <i^^ w^ C^ \ ^ t^ Wf^RlB^? 0)Cl.A6o9204 BREAKFAST NO. 1. Uncooked Fruit Toast Milk TOAST 1. Cut bread into one-hc^lf inch slices. 2. Place the toaster over a gas burner and arrange the slices of bread on it. 3. When one side of the bread is brown, turn the bread and brown the other side. 4. Toast may be but- tered at the table, or it may be spread with butter before sending it to the table. NOTE — Toast may also be made in the oven, or below the flame in a broiling oven. Sliced bananas, half orange, half grapefruit, or uncooked berries in season are uncooked fruits that may be used. BREAKFAST NO. 2. Uncooked Breakfast Food with Sliced Bananas Milk and Sugar Toast Cocoa COCOA 3 T. cocoa 1 c. water 3 T. sugar 3 c. milk 1. Mix the cocoa and the sugar. 2. Add water and boil from three to five minutes. 3. Remove from the fire and add milk. 4. Bring to the boiling point and serve. NOTE — If cocoa is to stand before serving, place over hot water and before serving beat with a large spoon or whip. Half water and half milk may be used in making cocoa. Page 3 BREAKFAST NO. 3. Baked Apple Creamed Toast Milk BAKED APPLES 1. Wash and core six apples. 2. Place the apples in a bakincr dish. 3. Put one tablespoon of sugar in the ct-nter of each apple. 4. Add enough water to cover the bottom of the pan. 5. Bake in a slow oven until apples are soft. CREAMED TOAST 6 slices of toast 2 T. flour 1 pint milk 2 T. fat y^ t. salt. 1. Melt the fat in a sauce pan over a slow fire. 2. Remove from fire and add flour. 3. Add milk gradually. 4. Cook until the mixture has thoroughly boiled, stirring all the time so that no lumps will form. 5. Add the salt. 6. Pour the white sauce over the toast on the serving dish. BREAKFAST NO. 4. Apple Sauce Farina Chocolate APPLE SAUCE 1. Wash and pare six apples. 2. Quarter and core, and cut each quarter into halves or thirds, according to the size of the apple. 3. Co\er with water ami cook until apples break. 4. Add one-half cup of sugar and boil one minute. 5. If apples are sour, more sugar may be needed. CHOCOLATE 1 ^^ ounce squares of chocolate 1 c. water 3 T. sugar 3 c. milk 1. Mix chocolate, sugar and water and boil from three to five minutes. 2. Proceed as in Cocoa. Page 4 BREAKFAST NO. 5. Stewed Prunes Cooked Cereal Toast Milk STEWED PRUNES 1. Look over and wash one pound of prunes. 2. Put into a =auce pan, cover with water and soak for two hours, if possible, or over night. 3. Cook un;:! soft in the same water in which fruit is soaked. 4. When nearly cooked add enough sugar to sweeten. NOTE — Dried fruits after beings made ready for cooking- may be p'oced on a radiator over night to cook slowly. A small quantity of lemon juice improves the flavor of mo-t stewed fruits. BREAKFAST NO. 6. Canned Fruit Soft Cooked F.g-g'=; Toast Milk SOFT COOKED EGGS