Domestic science (Clark, Cornell home economics)

mixture boiled five minutes before adding the hot milk. School Recipe. 1 oz. Baker's chocolate, 1 tsp. sugar, 1 tsp. hot water, J c. water, i c. milk, or aJl milk, ^ c. Breakfast Cocoa — Home Recipe. For six cupfuls of cocoa use two tbsp. of the powder, 2 tbsp. sugar, half a pint of boiling water, and a pint and a half of milk. Put the milk on the stove in the double boiler. Put the cocoa and sugar in a saucepan and gradually pour the hot water upon them, stirring all the time. Place the saucepan on the fire and stir until the contents boil. Let boil 5 m. Then add the boiling milk and serve. School Recipe. 1 tsp. powdered cocoa, 1 tsp. sugar, i c. water, J c. milk, or 1 c. milk and no water. Notes From wholesale grocers may be obtained examples of all stages in the manufacture except the tree and fruit. This lack may be supplied with pictures. By the aid of these the natural history and preparation for market may be developed. Probably all the laboratories contain the educational exhibit of Walter Baker & Co., so that the samples and pictures in that exhibit will be of great value in giving the lesson. Chocolate contains more nourishment than cocoa because it contains the fat or cocoa butter, which is usually removed in the preparation of cocoa. Chocolate is a food and can to a certain extent take the place of other food, while tea and coffee cannot, as they have but small food value. Half the amounts may be used for the individual recipes, if desired; or, for the sake of economy, the cocoa and chocolate may be made in groups. Order of Lesson 1. Natural history. 2. History. 3. Preparation for market. 4. Chemical composition (roasted). 5. Value as food. 6. Preparation for the table. PIE Lesson XXVII Pastry is a stiff dough, prepared from six measures of flour to one measure of liquid. Puff paste is richer than pastry. Apple, lemon, custard and dried fruit pies may be had in any season. In spring rhubarb pie is best; in summer cherry and berry pies are best. The Thanksgiving pie is the pumpkin pie, and for Christmas the mince and cranberry are favored. Division of Pies. Pies made with two crusts are the fruit and mince pies. Pumpkin, squash, custard, and lemon pies are made with an undercrust. Pies made with upper crust are the cobbler, English apple pie, and nappy meat pies. Rhubarb and cranberry pies are made with bars of crust, and lemon, cocoanut and pineapple pies with meringue. Digestibility. Pastry is not a form of food to be recommended, and should never be eaten by young children, or by people of delicate digestion. The PIE 263 large amount of fat mixed with the flour, which coats the starch grains, makes it difficult for the digestive juices to penetrate to the starch, and as the fat is digested neither in the mouth nor in the stomach, the starch is not acted upon until late in the process of digestion. If pastry is to be eaten, however, it should be light, flaky, and thoroughly cooked. Puff paste is hard to make and expensive, and its preparation has no place in a public-school course. Since pastry flour contains more starch and less gluten than bread flour, it makes a more tender paste. For fat, either butter, beef drippings, lard or sometimes cottolene may be used. Lard makes a whiter paste than butter, but pastry made with butter or beef drippings is considered more digestible. In summer, ice water is desirable. It is essential to good pastry, that the fat should not melt until after the baking begins. Salt to flavor pie-crust, and sometimes baking-powder to make it light, are used.