Note. — A small baked apple or baked pear may be served with the cereal in winter when fresh fruit is scarce. Baked Apple. 6 sour apples | t. cinnamon 6 T. sugar 1^ t. butter i C. cold water 1. Wash and core apples. 2. Put into a graniteware baking dish. 3. Fill cavities with sugar and cinnamon arJd place ^ t. butter on top of each. 4. Surround with water and bake until soft. 5. Serve hot or cold with cream or with the syrup in which they were baked. Note. — Currants or English walnuts may be mixed with the sugar and filled into the cavities of the apples. Apples are sometimes pared before baking, but they do not keep their shape as well and do not cook as quickly as when baked in their skins. 74 FOOD AND COOKERY Corn Meal Mush. i C. corn meal 2^ C. water 1 t. salt✪ Rolled Oats with Bananas 1. Follow general directions for cooking and cook two hours. 2. Serve with butter and sugar, or cream and sugar, or pack into a brick-shaped bread pan which has been wet in cold water. When cold it can be cut in slices and fried. Note. — If corn meal is very fine, mix with i C. cold waier before adding to the boiling water, to prevent lumping. Fried Mush. 1. Dip slices of cold mush in flour or fine crumbs and saute in butter until a light bl^own. 2. Serve with butter and mai)le syrup. Note. — Wheat or oat mush or cold boiled rice may be cooked in this manner. CEREAL BREAKFAST FOOD 75 NOTES ON LABORATORY WORK. 76 FOOD AND COOKERY QUESTIONS AND SUGGESTIONS. 1. Make a list of four different kinds of cereals easily ob- tained in your locality. 2. Plan the breakfasts for one week telling which cereal you would serve each time and how you would serve it. CEREAL BREAKFAST FOOD 77 READING NOTES. Suggested Topics: Fireless cookers. Grain crops in U. S. References: Cliapter III Foods and Cookery, Kinne '& Cooley. Farmers' Bulletin, 389. Chapter IX Physios of the Household, Lynde. 78 FOOD AND COOKERY HOME WORK. Date. Name of Dish. Results. Eemarks. CREAMED DISHES EXERCISE IV. 79 CREAMED DISHES. Sauces. The earliest form of sauce or gravy that was used with meat was a dressing of honey and spices, later the juice which had been drawn from the meat in cooking, was seasoned and poured over it when it was served. Still later a sauce was made by thickening the meat juice and probably some form of fat was added to make it richer. The modern cook uses an endless number of sauces as dress- ings -for eggs and vegetables as well as for meats. The cream sauce, white sauce or milk gravy, as it is variously known in different localities, is the commonest and simplest of these. The others are merely variations of this one form. Orion, a Greek, one of the original seven sages of the kitchen is said to have invented the white sauce. Value of Sauces in the Daily Diet. I. Sauces add variety to the diet by enabling us to serve the same food in several different ways. Take for example boiled cabbage. The ordinary way is to boil the cabbage with a piece of meat and serve it with vinegar. This may be varied 80 FOOD AND COOKERY 1. By re-heating plain boiled cabbage in white sauce. 2. By arranging boiled cabbage in a buttered baking dish with alternate layers of white sauce, covering with buttered crumbs and baking. 3. By serving on slices of toast with HoUandaise sauce (white sauce to which lemon juice and the yolks of eggs have been added) poured over it. II. A small amount of food may be made to serve more persons by the addition of a sauce, thu« using left-overs that might otherwise be thrown away. III. The flavor of the strong juiced vegetables is somewhat disguised by the use of a sauce and made more palatable to some. IV. Considerable food value is added to the dish by the use of a sauce.

AI-modernized reading of the original text

Note. — A small baked apple or baked pear may be served with the cereal in winter when fresh fruit is scarce. Baked Apple. 6 sour apples | t. cinnamon 6 T. sugar 1^ t. butter i C. cold water 1. Wash and core apples. 2. Put into a graniteware baking dish. 3. Fill cavities with sugar and cinnamon arJd place ^ t. butter on top of each. 4. Surround with water and bake until soft. 5. Serve hot or cold with cream or with the syrup in which they were baked. Note. — Currants or English walnuts may be mixed with the sugar and filled into the cavities of the apples. Apples are sometimes pared before baking, but they do not keep their shape as well and do not cook as quickly as when baked in their skins. Corn Meal Mush. i C. corn meal 2^ C. water 1 t. salt 1. Follow general directions for cooking and cook two hours. 2. Serve with butter and sugar, or cream and sugar, or pack into a brick-shaped bread pan which has been wet in cold water. When cold it can be cut in slices and fried. Note. — If corn meal is very fine, mix with i C. cold waier before adding to the boiling water, to prevent lumping. Fried Mush. 1. Dip slices of cold mush in flour or fine crumbs and saute in butter until a light brown. 2. Serve with butter and maple syrup. Note. — Wheat or oat mush or cold boiled rice may be cooked in this manner. 1. Make a list of four different kinds of cereals easily obtained in your locality. 2. Plan the breakfasts for one week telling which cereal you would serve each time and how you would serve it. Suggested Topics: Fireless cookers. Grain crops in U. S. References: Chapter III Foods and Cookery, Kinne & Cooley. Farmers' Bulletin, 389. Chapter IX Physios of the Household, Lynde. Date. Name of Dish. Results. Eemarks. EXERCISE IV. Sauces. The earliest form of sauce or gravy that was used with meat was a dressing of honey and spices, later the juice which had been drawn from the meat in cooking, was seasoned and poured over it when it was served. Still later a sauce was made by thickening the meat juice and probably some form of fat was added to make it richer. The modern cook uses an endless number of sauces as dressings -for eggs and vegetables as well as for meats. The cream sauce, white sauce or milk gravy, as it is variously known in different localities, is the commonest and simplest of these. The others are merely variations of this one form. Orion, a Greek, one of the original seven sages of the kitchen is said to have invented the white sauce. Value of Sauces in the Daily Diet. I. Sauces add variety to the diet by enabling us to serve the same food in several different ways. Take for example boiled cabbage. The ordinary way is to boil the cabbage with a piece of meat and serve it with vinegar. This may be varied 1. By re-heating plain boiled cabbage in white sauce. 2. By arranging boiled cabbage in a buttered baking dish with alternate layers of white sauce, covering with buttered crumbs and baking. 3. By serving on slices of toast with HoUandaise sauce (white sauce to which lemon juice and the yolks of eggs have been added) poured over it. II. A small amount of food may be made to serve more persons by the addition of a sauce, thu« using left-overs that might otherwise be thrown away. III. The flavor of the strong juiced vegetables is somewhat disguised by the use of a sauce and made more palatable to some. IV. Considerable food value is added to the dish by the use of a sauce.

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Rolled Oats with BananasBaked AppleCorn Meal Mush

Student's manual in household arts