Domestic science (Clark, Cornell home economics)

bones with the onion after browning the onion in chicken fat or drippings; add stock or water, and let it simmer about one hour. Now take out the bones, pour off the liquid, and let the meat brown, stirring and turning the pieces. Pour the liquid back, with enough water or stock to make about three cups; add the salt; then simmer another hour, or until chicken is tender. Place pieces on a hot platter, neck and tail in the center, breast and wishbone parts on top of these, second joints at one end, legs at other end, and wings and side-pieces on the sides. Thicken the gravy with flour mixed with cold water and pour over the chicken. Garnish with parsley. A border of rice is often served with fricasseed chicken. Chicken stew is made in the same way, except that the fowl is not browned. In this case serve on slices of toast. As this practice work is long, it will be necessary to give the pupils the recipe and method first and much of the discussion must be given while the chicken is cooking. Ohdeb op Lesson 1. Talk on classification of poultry. 2. Age of fowls to be discussed, and comparison of tender parts emphasized. 3. How to prepare fowl for fricassee to be discussed and method given to class. 4. Recipe. 5. Work. DOUGHNUTS Lesson XXXIII Doughnuts may be used in place of cake. They should not be eaten often for they are not wholesome or easily digested, owing to the fact that they are fried in fat. Starch should be partly digested in the mouth and if the fat, which is not digested until it reaches the intestine, surrounds the starch, it compels starch digestion to take place there also, thus overworking the intestine and sometimes resulting in indigestion. Doughnuts should not be fried in bubbUng fat. If bubbUng, it soaks more easily into the food. The fat should be deep enough to cover the doughnuts. Lard or drippings are usually used as a frying medium. Butter bums before any of the fats, and therefore is not so good for frying. Olive oil would be a good fat to use, were it not so expensive, for it does not burn readily. The fat should be tested by dropping in a small piece of dough. When the doughnuts are taken from the fat, they should be drained on brown paper. Doughnuts — Home Recipe. 1 c. sugar, 2§ tbsp. butter, 2 eggs, 1 c milk, \ tsp. cinnamon, 2J tsp. baking powder, i tsp. nutmeg, 1^ tsp. salt, 2 c. flour. School Recipe. J tsp. butter, 1 tbsp. sugar, 2 tsp. egg, 1 tbsp. milk, 5 tbsp. flour, J tsp. baking powder, 1 spk. cinnamon or nutmeg. This makes three doughnuts. Method. Cream butter and add one half the sugar, DOUGHNUTS 281 beat egg very light and add remainder of sugar, combine the two mixtures, add the milk. Sift together the dry ingredients and add to the mixture with enough more flour to handle, having the dough as soft as possible. Toss on a floured board. RoU to i inch in thickness, shape with doughnut cutter. Fry in deep hot fat in wire baskets and drain on brown paper. Raised Doughnuts — Home Recipe. The risen bread dough, 1 c. sugar, 2 eggs, 1 tbsp. melted butter, flour to roll out a soft dough, 1 s. s. cinnamon ornutmeg. Method. Cream butter, add sugar gradually, and cream together; add beaten egg. Alternate milk and dry ingredients (which have been sifted together). Roll out and cut into doughnuts. Fry in deep fat (smoking hot). Test for fat (bread browns in 60 seconds). Fat should be motionless. Experiment. Drop a piece of bread into bubbling hot lard. Take it out after a minute. Keep heating the lard until it smokes and is perfectly still. Now drop in another piece of bread; after a minute take it out. Break open both pieces and see which piece has taken up the more grease. See which piece has browned. A coating of grease affects the digestion of food.