Notice that this is a starchy food, deficient in nitrogenous or proteid elements. All starchy foods are cooked in boiling salted water. Salt water boils at a slightly higher temperature than plain water, which boils at about 212° F. If potatoes are put in cold water and boiled, the water penetrates and softens the starch grains, making the potato soggy. Soggy potatoes are in- digestible. To prove that cold water softens the starch grains take a spoonful of common starch and dissolve it in cold water. Then pour in boiling water and it makes a smooth paste, because the starch grains have swollen and burst. Boiled and Mashed Potato — Home Recipe. Wash and peel four medium-sized potatoes, and cover them with boiling salted water✪ Boiled and Mashed Potato. Two girls cook together. One of the two may prepare the potatoes while the 16 DOMESTIC SCIENCE other prepares the water, measures the salt and lights the fire. Both pupils watch the process of cooking. If possible, have the two processes, i. e. the peeling of the potatoes and the boihng of the water, completed at the same time, as the potatoes should be put into the water when it boils. If not possible to have both processes complete at once, place the potatoes in cold water for a few minutes, so that they will not discolor, although some starch is thereby lost, as cold water draws it out. Have the potatoes of imiform size so that they will be done at about the same time. Test the boiling-point of water with a thermometer, if you have one. If not, it can always be determined by seeing the big bubbles appear on top of the water. Notice this carefully. School Recipe — Mashed Potato. One-half or 1 small potato, 1 pt. water, J tsp. salt, 1 tsp. milk, s. s. butter, spk. pepper. Salt water takes longer to boil than plain water, but it is a Uttle hotter when it does boil. By sUghtly raising the boihng-point of water with salt the po- tatoes begin to cook more quickly. They must not be allowed to boil too rapidly, nor allowed to stop boihng, or they will break into pieces before they are done and be penetrated by the water and become soggy. Try the potatoes with a fork. When soft, pour off the water quickly and let steam escape by leaving off the cover, otherwise the steam will pene- trate the starch grains and the potatoes become soggy. Shake over gas-plate or fire a few minutes so they will dry. Mash with a wire masher and add two tbsp. of milk, one level tsp. of butter, one half tsp.(l.) salt. Keep mashing until smooth. Potatoes may be CEREALS 17 beaten with a spoon until they are very smooth and white. Potato Balls. Roll mashed potatoes into rolls, flatten into small cakes, put on buttered pans with a small piece of butter✪ Potato Balls on top of each cake, and brown in the oven. CEREALS Lesson III Cereals are edible grains. They are made from wheat, corn, rye, barley, oats and rice. They are very important foods, as they are cheap and nutritious. Compared with potatoes they con- tain much less water, and so need long cooking in water to soften the starch. They should be cooked in a double boiler, if possible. If one has no double boiler at home, one may be improvised by setting one saucepan inside the other. Cooking in a double boiler is really steaming the cereal, as the food in the upper part does not get to the boiling point (212°). In using a double boiler, fill the lower part about one-third full and keep it boiling, if possible. You may need to add more boiling water to keep it one- third full. Cereals require long, slow cooking. Usually too little time is given to cook oatmeal. A general rule for cooking cereals — a teaspoonful salt to one quart of water, add one cup of the cereal and when the whole boils, after all the cereal is added, place over hot water and cook without stirring the required time. 18 DOMESTIC SCIENCE Oatmeal, 6 hrs. Cornmeal, 4 to 6 hrs. Hominy, 4 hrs. Rice, 45 minutes.

AI-modernized reading of the original text

Notice that this is a starchy food, deficient in nitrogenous or proteid elements. All starchy foods are cooked in boiling salted water. Salt water boils at a slightly higher temperature than plain water, which boils at about 212° F. If potatoes are put in cold water and boiled, the water penetrates and softens the starch grains, making the potato soggy. Soggy potatoes are indigestible. To prove that cold water softens the starch grains take a spoonful of common starch and dissolve it in cold water. Then pour in boiling water and it makes a smooth paste, because the starch grains have swollen and burst. Boiled and Mashed Potato — Home Recipe. Wash and peel four medium-sized potatoes, and cover them with boiling salted water. Two girls cook together. One of the two may prepare the potatoes while the other prepares the water, measures the salt and lights the fire. Both pupils watch the process of cooking. If possible, have the two processes, i. e. the peeling of the potatoes and the boiling of the water, completed at the same time, as the potatoes should be put into the water when it boils. If not possible to have both processes complete at once, place the potatoes in cold water for a few minutes, so that they will not discolor, although some starch is thereby lost, as cold water draws it out. Have the potatoes of imiform size so that they will be done at about the same time. Test the boiling-point of water with a thermometer, if you have one. If not, it can always be determined by seeing the big bubbles appear on top of the water. Notice this carefully. School Recipe — Mashed Potato. One-half or 1 small potato, 1 pt. water, J tsp. salt, 1 tsp. milk, s. s. butter, spk. pepper. Salt water takes longer to boil than plain water, but it is a little hotter when it does boil. By slightly raising the boiling-point of water with salt the potatoes begin to cook more quickly. They must not be allowed to boil too rapidly, nor allowed to stop boiling, or they will break into pieces before they are done and be penetrated by the water and become soggy. Try the potatoes with a fork. When soft, pour off the water quickly and let steam escape by leaving off the cover, otherwise the steam will penetrate the starch grains and the potatoes become soggy. Shake over gas-plate or fire a few minutes so they will dry. Mash with a wire masher and add two tbsp. of milk, one level tsp. of butter, one half tsp.(l.) salt. Keep mashing until smooth. Potatoes may be beaten with a spoon until they are very smooth and white. Potato Balls. Roll mashed potatoes into rolls, flatten into small cakes, put on buttered pans with a small piece of butter on top of each cake, and brown in the oven. Lesson III Cereals are edible grains. They are made from wheat, corn, rye, barley, oats and rice. They are very important foods, as they are cheap and nutritious. Compared with potatoes they contain much less water, and so need long cooking in water to soften the starch. They should be cooked in a double boiler, if possible. If one has no double boiler at home, one may be improvised by setting one saucepan inside the other. Cooking in a double boiler is really steaming the cereal, as the food in the upper part does not get to the boiling point (212°). In using a double boiler, fill the lower part about one-third full and keep it boiling, if possible. You may need to add more boiling water to keep it onethird full. Cereals require long, slow cooking. Usually too little time is given to cook oatmeal. A general rule for cooking cereals — a teaspoonful salt to one quart of water, add one cup of the cereal and when the whole boils, after all the cereal is added, place over hot water and cook without stirring the required time. Oatmeal, 6 hrs. Cornmeal, 4 to 6 hrs. Hominy, 4 hrs. Rice, 45 minutes.

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Domestic science (Clark, Cornell home economics)