Domestic science (Clark, Cornell home economics)

A stiff mixture of the glutinous flour and hot water is made and put into cylinders, that have a perforated disk at the end. The paste is forced through these holes in threads, rods or tubes. The threads make vermicelli, the rods spaghetti, and the tubes macaroni. Macaroni made in Italy dries by being placed over wooden sticks, hung in the open air, or in ovens, while macaroni made in America is dried on fiat, cloth-covered frames. French macaroni is considered as good as Italian macaroni. Excellent macaroni is made in the United States, although some is deficient in gluten. Macaroni does not contain enough of the muscle food necessary for a laboring man; hence its use with eggs, meat and cheese is necessary. Composition of Macaroni. Proteid, 11.7%; fat, 1.6 %; starch, 72.9 %; mineral, 3 %; water, 10.8 %. Baked Macaroni with White Sauce — Home Recipe. Cover I lb. macaroni, broken into one-inch pieces, with 3 pts. boiling salted water; boil 20 m. or until soft. Drain in a colander and, when done, pour cold water through it to keep pieces from sticking together. Put in a baking-dish and cover with white sauce. Mix or stir. Then mix f cup of fine cracker crumbs with ^ cup melted butter. Sprinkle over the top. Bake until crumbs are brown. If cheese is liked with it, use | cup grated American or any other dry cheese. Put part of it with the macaroni and part with the white sauce. White Sauce — Home Recipe. 2 tbsp. flour, 2 tbsp. butter, ^ tsp. salt, IJ cup hot milk. School Recipe. 1 tsp. flour, 1 tsp. butter, spk. salt, 4 tbsp. milk or I cup. Macaroni — School Recipe. 1 stick of macaroni for one table; two girls take ^ each. Cover with boiling salted water. Cook until soft. Try with a fork, and serve with white sauce. Method for White Sauce. Melt butter; when it bubbles add the flour; stir until mixture bubbles; add milk gradually, stirring all the time; when smooth and slightly thick, add salt. Let the girls serve this with wafers or bread and butter. This is a very valuable lesson. Tomato Sauce — Home Recipe. Fry 1 tbsp. chopped onions in 1 tsp. butter; add 1 large tbsp. flour. When well mixed, add gradually 1^ cup strained tomato, ^ tsp. salt. School Recipe. 1 tsp. butter, 1 tsp. flour, spk. salt, i cup strained tomato, spk. minced onion. Experiment for Pupils. This experiment to test the composition of flour may be given in any lesson where flour is used : Mix 2 tbsp. flour with 2 tsp. water to form a stiff dough. Knead imtil smooth. Tie dough securely in a square of coarse muslin cloth and knead in a bowl containing 1 qt. luke-warm water, until white substance ceases to pass out. Save the water; when white substance has settled, drain off the clear water and test for starch. Examine the product (in cloth). Notice color and elasticity. It is the compound of the flour which in macaroni swells and increases in bulk in the cooking. Form part of it into a smooth ball and cook in boiling water. This is the gluten in flour and in wheat. It is the nourishing part of the flour; the part which gives us muscle and tissue. Test for all Starchy Foods. A weak solution of iodine and alcohol. Apply to foods containing starch, and the starch will turn a dark blue color. Have pupils test rice, flour, potato, also some of the nonstarchy foods, and notice the difference. Order op Lesson 1. History. Discuss this. The teacher places on the board parts of the history and manufacture. 2. Perform experiment for flour. 3. Put on water to boil with salt. 4. When boiling, place ingredient in water. 5. Finish discussion while ingredient is cooking. CORNSTARCH MOULD 23 6. Talk on nutritive value. 7. Serve macaroni, with wafers. 8. Have one girl make white sauce, if necessary, while the other watches macaroni. 9. Wash dishes. 10. Review discussion. CORNSTARCH MOULD Lesson V