3. Drop into boiling water and boil gently until soft (test
with fork or knitting needle.)
4. Salt when half done.
5. When done drain of£ every drop of water and shake
over the fire until dry.
6. Serve very hot with meat, gravy or butter.
Mashed Potatoes.
6 potatoes 1 t. salt.
3 T. butter spk. pepper.
^ C. (f) milk✪ Mashed Potatoes.
1. Mash or press hot, boiled potatoes through a ricer.
2. Add butter, salt, pepper and enough hot milk to
moisten.
3. Beat until light and creamy and pile lightly in a hot
dish.
4. Serve hot.
Creamed Potatoes.
2 T. butter 1 C. milk
2 T. flour 2 C. diced cooked potatoes
i t. salt spk. pepper✪ Creamed Potatoes
1. Melt butter in sauce pan, being careful not to scorch
the butter.
2. Add flour, salt, pepper and stir until smooth.
3. Place on fire and let it cook until it bubbles.
4. Add milk and boil two minutes, stirring constantly. If
too thick, add more milk.
5. Add potatoes. Re-heat, garnish with parsley and
serve.
52 FOOD AND COOKERY
NOTES ON LABORATORY WORK.
What difficulties did you find in tlie laboratory work?
How will you overcome these difficulties next time?
(Answer these questions after each exercise.)
WHITE POTATO 53
QUESTIONS AND SUGGESTIONS.
1. A plant is made up of root, stem, leaf and flower. What
part of each of the following plants is used as food! Onion,
pea, bean, white potato, sweet potato, turnip, cabbage, lettuce,
cauliflower and asparagus?
2. Where are most of the potatoes used in this communi-
ty grown?
3. How much were potatoes a bushel this fall? Last fall?
4. What is the reason for the difference in price, if any?
54 FOOD AND COOKERY
READING NOTES.
References.
Farmers' Bulletin No. 298.
Norton, Food and Dietetics, p. 126.
Hutchison, Food and Dietetics, p. 235.
Williams and Fisher, Elements of the Theory and Practice
of Cookery, p. 59.
Barrows, Home Science Cook Book, p. 158.
VEGETABLES
55
HOME WORK.
Date.
Name of Dish.
Results.
Remarks.
56
FOOD AND COOKBllY
EXERCISE II.
Si
EICE.
History.
Eice is probably a native of the East Indies, but it is now
cultivated in all parts of the world. It grows best in low,
marshy lands in sub-tropical climates. Rice forms the chief
food of almost one-half the population of the earth. With the
exception of wheat it is more widely used than any other grain.
At present the amount of rice raised each year in the United
States is less than the amount used. The deficit must be im-
ported from China, Japan or India. In 1909 the United States
produced about 668,901,600 pounds of cleaned rice.
RICE 57
Preparation for Market.
,„., .^'^-'IrS^lSh-^
^.jiii^°JttMS
When rice is ripe it is cut, leaving a twelve-inch stubble,
upon which the grain is allowed to lie loose for twenty-four
hours. It is then put in shocks on dry ground in the shade to
finish drying or curing, as it is called. This step is very im-
portant, for if the rice is not properly cured, the grains will be
easily broken in the hulling machines and will have a chalky
appearance. The rice is then threshed and Spread on floors to
dry. As it comes from the thresher it is known as "paddy"
or "rough rice." It consists of the grain, a closely fitting skin
and a stiff, hard husk. These two coverings are ground off in
hulling machines. The rice is then clean, but is of a dull, creamy
color and must go through the process of polishing. This is
done by rubbing the grains between rollers covered with very
soft moosehide or sheepskin. After polishing, it is separated
into the various sizes and grades by means of gauze screens
and is then barreled for the market.
In appearance growing rice is halfway between barley and
oats.
58 FOOD AND COOKERY
Classification.
Honduras or Carolina rice, a long, slender grain.
Japanese rice, a short, flat, oval grain.
Page 11 · 2 recipe records on this page
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
3. Drop into boiling water and boil gently until soft (test with fork or knitting needle.)
4. Salt when half done.
5. When done drain of£ every drop of water and shake over the fire until dry.
6. Serve very hot with meat, gravy or butter.
Mashed Potatoes.
6 potatoes 1 t. salt.
3 T. butter spk. pepper.
^ C. (f) milk.
1. Mash or press hot, boiled potatoes through a ricer.
2. Add butter, salt, pepper and enough hot milk to moisten.
3. Beat until light and creamy and pile lightly in a hot dish.
4. Serve hot.
Creamed Potatoes.
2 T. butter 1 C. milk
2 T. flour 2 C. diced cooked potatoes
i t. salt spk. pepper
1. Melt butter in sauce pan, being careful not to scorch the butter.
2. Add flour, salt, pepper and stir until smooth.
3. Place on fire and let it cook until it bubbles.
4. Add milk and boil two minutes, stirring constantly. If too thick, add more milk.
5. Add potatoes. Re-heat, garnish with parsley and serve.
What difficulties did you find in tlie laboratory work? How will you overcome these difficulties next time? (Answer these questions after each exercise.)
1. A plant is made up of root, stem, leaf and flower. What part of each of the following plants is used as food! Onion, pea, bean, white potato, sweet potato, turnip, cabbage, lettuce, cauliflower and asparagus?
2. Where are most of the potatoes used in this community grown?
3. How much were potatoes a bushel this fall? Last fall?
4. What is the reason for the difference in price, if any?
References.
Farmers' Bulletin No. 298. Norton, Food and Dietetics, p. 126. Hutchison, Food and Dietetics, p. 235. Williams and Fisher, Elements of the Theory and Practice of Cookery, p. 59.
Barrows, Home Science Cook Book, p. 158.
VEGETABLES
Date.
Name of Dish.
Results.
Remarks.
FOOD AND COOKBllY EXERCISE II.
Si
EICE.
History.
Eice is probably a native of the East Indies, but it is now cultivated in all parts of the world. It grows best in low, marshy lands in sub-tropical climates. Rice forms the chief food of almost one-half the population of the earth. With the exception of wheat it is more widely used than any other grain. At present the amount of rice raised each year in the United States is less than the amount used. The deficit must be imported from China, Japan or India. In 1909 the United States produced about 668,901,600 pounds of cleaned rice.
Preparation for Market.
,„., .^'^-'IrS^lSh-^
^.jiii^°JttMS
When rice is ripe it is cut, leaving a twelve-inch stubble, upon which the grain is allowed to lie loose for twenty-four hours. It is then put in shocks on dry ground in the shade to finish drying or curing, as it is called. This step is very important, for if the rice is not properly cured, the grains will be easily broken in the hulling machines and will have a chalky appearance. The rice is then threshed and Spread on floors to dry. As it comes from the thresher it is known as "paddy" or "rough rice." It consists of the grain, a closely fitting skin and a stiff, hard husk. These two coverings are ground off in hulling machines. The rice is then clean, but is of a dull, creamy color and must go through the process of polishing. This is done by rubbing the grains between rollers covered with very soft moosehide or sheepskin. After polishing, it is separated into the various sizes and grades by means of gauze screens and is then barreled for the market.
In appearance growing rice is halfway between barley and oats.
Classification.
Honduras or Carolina rice, a long, slender grain.
Japanese rice, a short, flat, oval grain.
Records on this page
Mashed PotatoesCreamed Potatoes