Cooking in the elementary schools, January, 1922

3 to 4 T. shortening 1. Mix as for baking powder biscuits. 2. Roll to one-fourth inch thickness. 3. Brush over with melted fat and sprinkle with sugar, cinnamon and fruit. 4. Roll like a jelly roll. 5. Cut off pieces three-fourths inch in thickness, place on greased pan, and bake in a hot oven 15 minutes. QUICK COFFEE CAKE 1/4 c. sugar 1 egg 2 c. flour ^ c. milk 3 t. baking powder i/4 c. melted fat, sugar and ^2 t. salt cinnamon mixed 1. Mix and sift dry ingredients. 2. Add egg, well beaten, milk and melted fat, and stir until smooth. 3. Pour into greased shallow bread pan, brush over with melted butter and sprinkle with sugar and cinnamon. 4. Bake in moderately hot oven 25 to 30 minutes. Page 10 Vegetable Soup Crackers CREAM OF POTATO SOUP Bread with Jam 1 c. mashed potato 4 c. milk 1 t. salt 2 T. fat 2 T. flour 1. Add milk to fluffy mashed potato. 2. Rub fat and flour together until a soft ball is formed. 3. Add flour mixture to potato mixture and stir until it boils. 4. Add salt and serve hot with crackers. NOTE — If desired, a slice of onion may be boiled with the soup for flavor. A little whipped cream may be added to soup just before serving. Scalloped Rice and Cheese Celery Bread and Butter Milk SCALLOPED RICE AND CHEESE 3 c. cooked rice 4 T. fat 4 T. flour Yi t. salt 2 c. milk 1 c. grated cheese 1. Rice may be cooked according to any one of the three methods. 2. Make white sauce of fat, flour, milk and salt. 3. Add cheese and rice. 4. Butter a baking dish and fill with mixture. 5. Cover with buttered crumbs and bake in a moderate oven until crumbs are brown. Second Method — Cover bottom of buttered baking dish with rice. 2. Sprinkle with cheese, then a layer of white sauce. 3. Repeat, using remaining ingredients, covering top layer with buttered crumbs. 4. Bake in a moderate oven until crumbs are browned. NOTE — To make buttered crumbs, melt 1 tablespoon of fat, add 1 cup of crumbs and mix thoroughly. Any butter substitute may be used for buttering a baking dish or making buttered crumbs. Page 11 French Fried Toast with Syrup or Fried Cornmeal Mush with Syrup Baked Apples with Milk See pages 4, 6, 7 and 10. Vegetable Chowder Chocolate Cornstarch Pudding VEGETABLE CHOWDER ^ onion sliced 3 medium sized potatoes 2 T. fat ^ 1 T. flour 1 c. milk 3 medium sized carrots 1 t. salt 3 medium sized white turnips 1. Brown onion in fat. 2. Cover diced vegetables with water. 3. Add to it the onion and fat and cook until tender, from 30 to 40 minutes, allowing the water to boil down. 4. Add milk and salt and bring to boiling point. 5. Thicken with the flour mixed with a little cold milk. May be served on crackers or toast. CORNSTARCH PUDDING 6 T. cornstarch 2 T. cocoa 6 T. sugar 3 c. milk 14 t. vanilla 1. Mix dry ingredients thoroughly. 2. Add the milk slowly. 3. Cook over the direct fire, stirring constantly until it boils. 4. Finish cooking over hot water for about 30 minutes, until starch has lost its raw taste. 5. Add vanilla and pour into wet molds to set. 6. Serve with milk or cream. Page 12 Potato Salad Bread and Butter Baked Custard POTATO SALAD 6 medium sized boiled potatoes 1 c. finely cut celery Yz onion (chopped finely) 1 c. dressing No. 1