Domestic science (Clark, Cornell home economics)

ingredients and shape and fry like chicken croquettes. Codfish Balls or Cakes. J lb. salt codfish, 2 heaping c. of potatoes, 1 egg, J tbsp. butter. Boil and mash potatoes. While they are cooking, cover codfish with boiling water. When cool enough, pick the fish into shreds, drain off water, mix fish, potatoes, butter and eggs together, and beat all well. Fry heaping tablespoonful in deep fat, or shape into balls and fry in deep fat. Notes Have the fat deep, and do not use butter. Fat used for frying must be hot enough to form a crust on the food cooked in it; otherwise it will soak into the food. As long as it bubbles it is not hot enough to form a crust. Anything that cooks the fat will make the food greasy. The best fat for frying is the one that can be made the hottest without burning. Fat must be deep enough to cover food; then it will be crusted over at once. Fat must be smoking hot before putting food in. Fat must be reheated after each frying. Of all common fats, butter is the worst for frying. Hard fat from beef and veal are good, and drippings still better, but lard is best of all. Olive oil, for it can be heated to 600° F., is superior to any of these. In the south of Europe it is often used for frying, but it is too expensive in our country. Fat usually bums before it boils. The water in the fats makes it bubble when heated. The fat cannot be raised to a temperature above 212° until the water has boiled away. Use this experiment: heat lard, butter, and drip- pings in separate saucepan. See which bums first. See which can be made hottest without burning. Which then is best for frying? Which is least desirable? We use eggs, crumbs, flour, or meal to keep foods from absorbing fat. To try out fat, cut it into small pieces and place in a pan in the oven with enough cold water to cover it. Let this simmer for several hours. When fat is melted and nearly free from water, strain it, pressing it to obtain all the fat. To clarify, melt the drippings, tried-out fats, add a few slices of raw potato, and heat slowly in the oven until it stops bubbling. Potato absorbs some of the impurities; the rest will settle to the bottom of the pan. Strain through a cheese-cloth and let stand until solid. Beef fat clarified is a good substitute for butter in bread, biscuits, and gingerbread. It is used also for greasing tins. Order op Lesson 1. Discuss place of croquettes. 2. Method of frying discussed. 3. Recipe carefully demonstrated by the teacher. 4. Work. 5. Resume discussion and principles of deep-fat frying after serving croquettes. MUFFINS 245 MUFFINS Lesson XXI Review exercise on Muffins in Book I. (This is to be found in the Lesson on Wheat.) Notes Have one third of the girls make flour muffins, one third make corn-meal and the remainder the graham muffins. When muffins are done, have the pupils compare the different kinds in regard to appearance, texture, etc. Muffins are not an easily digestible food; when eaten hot they form a pasty mass in the mouth, which is hard for the digestive fluids to act upon. Order op Lesson 1. Discuss batters and doughs. 2. Baking-powder; uses? Effects? 3. Flour? Source? Kinds? 4. Different kinds of muffins. 5. Discuss making of three kinds of muffins, — flour, corn-meal and graham muffins. 6. Practice. 7. Dish-washing. Lesson XXII The three divisions of vegetables are starchy, leguminous and green vegetables. The first contains a large percentage of starch and, in addition, water. mineral and a little protein. The leguminous vegetables contain more proteid than either of the other two classes, combined with starch, water, fat and mineral. The green vegetables contain a large percentage of water (90%), with proteid, a little fat and mineral, and carbohydrates.