Student's manual in household arts

is soft, then rub through a strainer. Melt butter in a sauce pan Add flour and stir until smooth. Place on fire and cook until it bubbles. Add strained tomato and boil two minutes, stirring con- stantly Add boiled rice to the tomato sauce, re-heat and serve as vegetable. Curry Sauce. 3 T. butter 1 t. salt 2 slices onion f t. curry powder 3 T. flour i t. pepper li C. scalded milk Brown onion in the butter. 2. Remove onion and add flour and seasonings to the butlier. 3. Stir until smooth. 4. Place on fire and cook until it bubbles. 5. Add scalded milk and boil two minutes, stirring constantly. Escalloped Rice. 2 C. cooked rice 1 C. white sauce or tomato i C. grated cheese sauce (2 oz.) i G. buttered crumbs 1. Put a layer of rice in the bottom of a buttered baking dish. 2. Add a layer of white sauce, then one of grated cheese. 3. Repeat until the dish is full, then spread buttered crumbs on top. 4. Bake for twenty minutes, or until the crumbs are brown and the sauce bubbles up through the crumbs. Note. — For white sauce, use 1 C. milk, 1 T. butter, 1 T. flour, ^c t. salt. Make the same as tomato sauce. For buttered crumbs, use 1 T. butter to \ C. crumbs. Melt the butter in a sauce pan, add crumbs, and stir until all the crumbs are coated with butter. 1. Compare the cost, time, ease of preparation and nutritive value of potatoes with rice. 2. Can you suggest any case where the keeping qualities and the compactness would cause you to lay in a supply of rice rather than potatoes for a starchy vegetable ? 3. What could you serve with rice to supply the lack of mineral salts'? References. Carpenter's Foods and their Uses, p. 63. Carpenter's How the World is Fed, p. 56. Farmers' Bulletin No. 417. Date. Name of Dish. Eesult. Remarks. EXERCISE III. 1. OATS. 2. WHEAT. 4. CORN. Cereals are cultivated grasses, such as wheat, rice, oats and other grains. They are the most widely used of any vegetable food, partly because they are so easily and cheaply grown in almost all climates, and also, because they can readily be made into palatable and nourishing dishes that are easily digested. Only the seeds of these plants can be digested by the human stomach. The remainder of the plant can be used as fodder for cattle and horses. Composition. These seeds, like the potato, are storehouses for food to the young plants and as starch is the easiest form in which plants can store food, we find that the grains are from 60% to 75% starch. They also contain 6% to 16% protein, from Ifo to 7% fat, and an average of 1% mineral matter. Unlike the potato, raw cereals contain a very small amount of water — from 8% to 12%. In cooking, however, they absorb from two to four times their bulk in water so that thd proportion of water to starch in cooked cereals is much like that of boiled potatoes. The woody fiber or cellulose in all the cereals except rice, is tougher than that in the potato and requires longer cooking to soften. Buying and Storing. Cereals sold in bulk are cheaper than those sold in pound packages, but the sealed package keeps out so much dust and dirt that it is worth the extra cost. Do not leave cereals in the paper boxes after they have been opened as insects, dust, etc., will quickly find a lodging place there. Empty them into glass jars and keep the covers screwed down. It would be well to have several kinds on hand at the same time so as not to serve one kind continuously. Classification. 1. Cooked cereals. 2. Uncooked cereals. a. Rolled. b. Granular.