Domestic science (Clark, Cornell home economics)

The suet pudding is not so soft and porous as white bread and not so easily mixed with the digestive juices. Moreover, it is a rich food because of the amount of suet it contains. In a food of this kind the different food principles are so mixed that it is hard for each digestive ferment to separate those upon which it acts. For all these reasons, such pudding is not easily digested. Directions for steaming are the same as in the steamed brown-bread lesson in Book I. For further discussion of fats and steaming see Book I. Order op Lesson 1. How make batters? 2. Processes of steaming. Its advantage over baking. 3. Value of pudding as food, and its digestibility. 4. Discussion of recipes. 5. Practice work. 6. Dish-washing. LAMB STEW Lesson XII Tough meats are more nourishing than tender for the reason that tough meats come from the parts of the animal where the exercise of muscles is greatest and where the blood has carried the most nourishment. For tough meat the cooking is a low, slow process and designed to soften the tough muscular and connective tissues. Both liquid and solid foods are served in a stew. The meat is put on in cold water to extract part of the juice. The vegetables of a stew are not added until the meat is fairly well cooked, for it takes them less time to cook. Stew is a nomishing food, for proteid and fat are contained in the meat, starch in the dumplings, and acids and water in the vegetables. It is also an inexpensive food. It makes a good luncheon or dinner dish. Lamb Stew — Home Recipe. Breast of lamb, IJ pounds, boiUng water, about 1 pint; potatoes, 4, medium-sized, quartered and parboiled;* onion, 1, about 1^ inches in diameter, sliced; rice, 2 tablespoonfuls; tomato, strained, 1 cupful, or tomato ketchup, 1 tablespoonfuJ; salt and pepper. Brown the onions in a little of the fat in a saucepan; put with them the meat cut roughly into cube-shaped pieces about one and one-half inches thick, and sprinkled with salt and pepper. Cover them with boiling water, heat this to the boiling-point again, then let it simmer directly over the heat for two hours; or cook it over hot water for three hours, or until the meat is tender. After one hour of simmering add the rice; half an hour before dishing the stew add the potatoes; when they are done remove the bones and pieces of fat, stir in the tomato or ketchup, add salt and pepper, if needed, and serve. School Recipe. Small piece of lamb in two-inch cubes, water to cover, 1 small potato or ^ large ' Boiled by themselves for five minutes. LAMB STEW 229 potato, onion, ^ small slice, rice, 1 I. tsp. tomato strained, 2 tbsp., s.s. salt, spk. pepper. Method. Same as for large recipe. Dumplings — Home Recipe. Use biscuit recipe, or, if you prefer it, have a regular dumpling recipe. 2 c. flour, 2 tsp. baking powder, 1 tsp. salt, 1 c. mUk (or water), or enough to make dough soft enough to handle easily. School Recipe. I c. flour, ^ I. tsp. baking powder, ^ 1. S.S. salt, 1 1. tsp. fat, I c. rmlk. Some housekeepers use the biscuit recipe for dumplings. You may use butter, or part butter and part lard. Drop from the spoon into boiling water. Cover tightly, and keep the water gently boiling for about 10 m. (20 m. for the large recipe.) The dutmphngs rest on the meat and vegetables of the stew while cooking. Hotes Point out the different cuts in lamb in fore and in hind quarter, and name them. Tell which parts are tender and which parts tough. The butcher will cut meat in small chunks about two-inch cubes, about the right size for each girl, who cuts her piece still smaller and cuts the potato small too.