Domestic science (Clark, Cornell home economics)

Crackers of any kind may be used; graham, zephyrettes, or any good crackers sold in the store now, are suitable for cheesed crackers. For six crackers, use about six tbsp. grated cheese, and a few grains of cayenne. Butter the crackers and spread with the seasoned cheese, heat and lightly brown in a hot oven. Cheese Fondue — Home Recipe. 1 c. milk, 1 tbsp. butter, 2 c. cheese (or 1 lb.), 2 eggs, 1 tsp. mustard, 1 c. fine bread crumbs, ½ tsp. salt, ⅛ s.s. pepper. School Recipe. 1 tbsp. milk, 1 level tsp. butter, 1 level tbsp. cheese (grated or chopped), ^ tsp. egg, 1 s.s. salt, spk. pepper, spk. mustard, 1 level tsp. crumbs. Method. Heat milk and add butter and cheese, stir until both are melted. Add beaten egg, seasoning, and then crumbs. Stir and cook imtil at consistency of thick cream. Serve on hot toast or crackers. Avoid high temperature because it makes the cheese tough and stringy. Cheese Soufflé — Home Recipe. 2 tbsp. butter, 3 tbsp. flour, ½ c. scalded milk, ½ tsp. salt, whites of 3 eggs, ½ c. old English or American cheese, yolks of 3 eggs. School Recipe. 1 level tsp. butter, 1 level tsp. flour, 1 tbsp. milk, 1 tbsp. cheese, 1 spk. salt, ⅛ egg (beaten separately). Method. Melt butter, add flour, and when well mixed add milk, salt, and pepper. Add cheese and cook until cheese is melted. Remove from fire and add well-beaten yolks. When cool, cut and fold in the beaten white. Turn into a buttered dish and bake in a slow oven 20 minutes. Order of Lesson 1. Compare cheese and butter. 2. Give composition of each. 3. Find a list of different kinds of cheese, and tell why called by the name given. 4. Discuss nutritive value of cheese and butter. 5. Practice lesson discussed. 6. Make Cheese Fondue or Soufflé. 7. Serve with wafers or bread. 8. Wash dishes. Lesson XIII A vegetable is a plant or that part of a plant used as a food. General Group of Vegetables. Green vegetables are made up of stems and leaves. The nutritive value of these is the least of the three groups. They are valuable for salts and acids, and supply food which dilutes, as it were, the more highly concentrated foods. Starchy vegetables consist of roots, tubers, and fruit of plants, such as sweet potatoes, common potatoes, fruits and corn. Nitrogenous vegetables, or legumes, are represented by beans, peas and lentils. The nutritive value of these is the greatest of the three groups. General Composition of Vegetables. Plants contain all the elements found in animal food, but in different proportions and qualities, being as a rule poor in fats and rich in carbohydrates, while their albumen differs largely from animal albumen. The elements in vegetables are proteids, albuminoids, non-albuminoids or fat (which is very small, except in legumes and corn), carbohydrates (cellulose, starch and sugar), vegetable acids (similar to fniit acids), mineral matter (especially potash and phosphates). Composition of each Group. Green Group : proteid from 1% to 4% ; carbohydrates, starch, sugar, vegetable jelly or pectin; fat; mineral (small) ; water, 90% . Starchy group: carbohydrates, especially starch; proteid (small amount); water; potash salts. Nitrogenous group: protein (large amoimt); starch; water (less than other groups); fat; mineral. The different parts of plants used as food are: tubers, enlargement of imdergroimd stem, as white potatoes, Jerusalem artichokes, yams, etc.; roots, as beets, carrots, parsnips, radish, turnip, and salsify; bulbs, as onions, garlic, leek, and chives; stem, as celery, asparagus, mushrooms, and rhubarb; leaves, as spinach, lettuce, cabbage, endive, parsley; flowers, as cauliflower; fruit, as beans.