Domestic science (Clark, Cornell home economics)

Macaroni, vermicelli and spaghetti form cheap, inexpensive dishes for dinner or lunch and may be used as substitutes for starchy vegetables. They are usually served with a sauce — white sauce, tomato sauce, or sauce containing other ingredients — as otherwise they are insipid to the taste. They may also be baked with cheese. Before adding the sauce, macaroni must first be cooked, for starch is indigestible when raw. Heating and moisture make the grains of starch swell so that they burst the cellulose about them and soften in the water. When tomato juice is used as a sauce with macaroni, it is thickened by using flour. Butter, mixed with the particles of flour, distributes the flour and ingredients throughout the mixture. Flour and butter in a mixture are sometimes called the binders, because they bind ingredients together. Dry flour, if added to sauce, would lump. Cooking of flour is necessary to cause thickening. Macaroni with Tomato Sauce — Home Recipe. 1-1 J c. tomato juice, i lb. macaroni, 1 c. crumbs, and i c. butter to mix with the crumbs. School Recipe, i c. tomato juice, 3 sticks macaroni, 2 1. tbsp. crumbs (dried bread), J I. tbsp. butter (ori). Method. Use crumbs enough to cover the top of dish well, for the baking changes the amount given here. The melted butter may be mixed with crumbs and spread over the dish, or spread on crumbs with pieces of butter on top. For recipes, see Lesson IV in the first-year course. Notes Each pupil should perform the whole process if possible, even if she has to cook the macaroni and set it aside while making the sauce. Use small bowls or earthen moulds and bake together in the oven (on large pan if desired). Pupils may be told the week before to look up the subject of macaroni and be prepared to answer questions about it. If time allows at end of lesson, try experiment in composition of flour (given in Lesson IV, Book I). Wash out gluten; emphasize amount of gluten (proteid) necessary in flour for macaroni. If there is not time, do this at the next lesson. Order of Lesson 1. Class? Tests? Food principles? 2. From what made and where? 3. Other forms of paste. 4. Value as food. 5. How to buy. ' ROAST BEEP 213 6. Discussion of recipe. How cooked and served. 7. Practice work. 8. Dish-washing. ROAST BEEF Lesson VII Roasting is cooking in the heat of the oven. In times past the term roasting was apphed to the cooking of meat and other things before an open fire. The term baking is used in connection with cooking of flour mixtures in the oven. In preparing a roast, the meat is dredged with flour. This, with the fat used in basting the meat, forms a crust which helps to keep in the juice. The heat should be intense at first to make a crust of flour and albumen on the outside of the meat, which hardens with heat. After that, the heat may be reduced. If meat were put into a moderate oven, the heat would be insufficient to harden the albumen. The meat would then become dry and tasteless from evaporation of the juices. Hot melted fat, in basting, helps to pass the heat inside so that the meat is cooked in the steam from its own juices. The sirloin and porterhouse roasts, the rolled ribs, and the most tender parts of the rump and loin ribs are the best cuts for roasting. In serving, a roast should be cut across the grain. Roast Beef — Home Recipe. Wipe and rub all over with salt a five or six poimd piece of beef. Place on a rack in a meat-pan. Skim down and dredge meat and pan with flour. If the roast is very lean, put juices of fat beef in the pan.