Domestic science (Clark, Cornell home economics)

Cracked wheat, 2 hrs. Usually double the time given on packages of cereals. Cereals should be bought in small quantities and kept in glass jars covered tightly. For the practice work in this lesson we may cook rice, as rice ranks next to wheat in amount consumed. History. The rice plant grows wild in India and Australia. It is cultivated in China, Brazil and in southern United States. Rice is valuable as food as it is a heat-producer. There are two great classes of rice and over two hundred varieties. Rice should be eaten with a nitrogenous or musclebuilding food, as meat or cheese, or with a fatty food, butter and bacon, as it has less fat and more starch than any other grain. Composition. Starch, 79.4%; water, 12.4%; mineral, .4%; nitrogen, 7.4%; fat and oil, .4%. They are largely composed of starch and tough wood fibre so that long and thorough cooking is necessary. Boiled Rice — Home Recipe. Rice should be well washed in several waters. Have two quarts of water, with 1 tablespoon of salt, boiling rapidly in an uncovered kettle. Put in one cup of wellwashed rice and let the water boil fast. Skim and stir with a fork. Cook from ten to thirty minutes, according to the age of the rice. Add more boiling water, if necessary. WTien grains become soft, steam in a steamer. Put rice, still uncovered, in an oven or on the back of a stove to dry off. Stir and let steam escape. If cooked too slowly or too long, the grains absorb the water and become soggy. If cooked enough to break the starch grains, they will stick together. Blanched Rice. Place the rice over a hot fire in a large saucepan of cold water and stir occasionally while heating. Boil 5 m. and drain on a sieve. Pour cold water through it. Return to fire in hot liquid and cook rapidly, and finish cooking in double boiler until liquid is absorbed. If cooked in milk cook at once, after blanching, in a double boiler. Order op Lesson 1. Discussion of cereals from notes in books and then pupils give class some added information they have found in books of reference or encyclopedias. 2. Cook rice as directed in recipe. Cook at home, this week, in double boiler. 3. Serve rice, with cream, milk and sugar, or eat as a vegetable, with butter and a little salt. 4. Put laboratory in order. 5. Review discussion, if time. Lesson IV Macaroni is a valuable food as it contains a large amount of starch and is also quite rich in musclebuilding or nitrogenous food. Composition. Proteid 11.7%, fat 1.6%, starch 72.9%, mineral 3%, water 10.8%. Macaroni may be used as the principal dish at a meal, or served with cheese it takes the place of meat, although alone it does not contain the necessary amoimt of proteid food for a laborer. History. Italy sends us fine macaroni, as the climate there is warm and the spring wheat grows rapidly and produces a good quality of gluten, from which the macaroni is made. Any wheat grain rich in gluten makes excellent macaroni. The Dakotas in the United States produce good wheat for macaroni. Good macaroni is hard, elastic and has a rough surface. The best is grayish white rather than a starchy white. PupUs may bring information regarding manufacture and history of macaroni, from book of reference and encyclopedias. The manufacture of macaroni should be discussed and notes made in note books. Manufacture. Macaroni, spaghetti, and vermicelli are used in Italy for breads. They are made from wheat flour that is made into a dough with boiling water.