Cooking in the elementary schools, January, 1922

1. Have a sauce pan ready, containing one quart of boiling ". 2. Carefully lower six eggs into this boiling water. 3. Let stand in eight to ten minutes in a warm place. NOTE — Eggs may be placed in a vessel containing cold water, placed over heat until the boiling point is reached. They will then be soft cooked. Oatmeal Toast Bacon BACON L Remove rind from thin slices of bacon. 2. Place these slices in a hot frying pan, over a low fire, and fry until a light brown, turning often. 3. When the bacon is crisp, it is ready to serve. Page 5 CEREAL COOKERY (General Rules for Cooking- Cereals) 1. Fill the lower part of a double boiler about 3-S ^^11 of boiling- water. 2. Add cereal slowly to rapidly boiling salted water in upper part of double boiler. 3. Stir the contents of the vessel constantly to prevent the cereal from lumping or scorching. 4. Boil for five minutes. 5. Finish cooking in double boiler. Cereals may be cooked without the use of a double boiler in about twenty minutes, by using an asbestos mat and turning the flame low, but this requires more care. 2 c. oatmeal OATMEAL 2 t. salt 5 c. water 1. Stir oatmeal into boiling salted water. 2. Boil 15 minutes, stirring often. 3. Continue cooking over hot water for at least one-half hour. NOTE — If a fireless cooker is used, place oatmeal in cooker after boiling for 15 minutes. The double boiler containing the cereal may be set on a radiator over night in place of using a fireless cooker. 1 c. farina FARINA 1>4 t. salt 4 c. water CORNMEAL MUSH 1 c. cornmeal IJ^ t. salt 5 c. water 1. Mix the cornmeal or farina with a little cold water and stir this into the boiling water in the upper section of the boiler, or take the boiler off the fire and stir the meal into the hot water slowly. 2. Add the salt. 3. Cook the cereal over the direct fire for 5 minutes. 4. Finish in double boiler. 5. Serve with milk and sugar or with brown sugar syrup. Page 6 TEA ^ t. tea to 1 c. boiling water 1. Put the tea into a scalded teapot and pour boiling water over it. 2. Allow it to steep about 3 minutes. 3. Serve hot. Children should not drink tea or coffee. COFFEE 6 roundinsc T. coffee. 6 c. boiling water %. c. cold water 1 crushed egg shell 1. Mix coffee with the crushed tgg shell and the cold water. 2. Put m coffee pot. 3. Add boiling water and boil 3 minutes. 4. Remove from the fire and let stand on stove for a few minutes to allow grounds to settle. NOTE — Coffee made with egg has a richer flavor, but the use of tgg in coffee making is not necessary. If egg shells are not used, add a little cold water. Left-over coffee may be used in the making of dark cakes and desserts. FRIED MUSH 1. Pack any left-over mush from breakfast into a small bread pan. 2. Cover to keep crust from forming and set aside to cool. 3. Remove from the pan and cut into slices about J/2-inch thick. 4. Dip in flour and saute until a crust is formed on one side. Turn and brown on the other side. 5. Serve with syrup. BROWN SUGAR SYRUP 1 c. brown sugar yi c. water Boil three minutes. Page 7 GRIDDLE CAKES 2T< c. flour 1 t. salt 2 T. fat 5 I. baking powder 2 T. snc;ar 1 e 2 c. g§r mi SOUR MILK GRIDDLE CAKES 2 c. flour 1 t. salt 2 T. fat