Domestic science (Johnson, for schools and homes)

To Mash Potatoes: Add three tablespoons butter, one tablespoon salt, a few grains of pepper, and one-third cup of hot milk, to the riced potatoes; beat the ingredients 60 DOMESTIC SCIENCE together with a fork. When smooth, light, and creamy, re- heat, and pile lightly on a hot dish. Potatoes may be mashed, without ricing. Use a wood- en masher, and mash them in the kettle in which cooked, add- ing the seasoning when the potatoes are well mashed, and continue mashing until the mass is dry and white. Heap in a dish, and garnish with butter and pepper. Serve hot. Lesson 3. Cereals: Review lessons VI. and VIII., seventh year. As cereals are poor in mineral matters and in fat, their nu- tritive values may be increased by adding fruit as a com- pound; and by serving with milk or cream, and sugar if de- sired. Uncooked fruits may be cooked with the cereal. Cooked fruits, as dates, steamed apples, etc., may be added after the cereal is cooked. Both fruits and milk add to the digestibility of the cereal. Boiled Rice: See "General Directions for Cooking Cereals," lesson VI., seventh year. To Wash Rice: Put the rice in a strainer; place strainer in a pan of water, and rub the rice between the hands; change the water two or three times, or until the wattr is clear. To Serve Rice as a Dessert: Combine with fruit. When cooked, turn into moulds. When firm, serve with cream and sugar, or a pudding sauce. The water in which rice has been boiled, may be utilized in mixing bread, or as a basis for soups. The kernels of rice, when cooked, should be soft, yet whole and distinct. As rice is the poorest in proteid of any cereal, food rich in proteid should be served at the same time with it. Cream Sauce: 1 egg; 1 cup powdered sugar; 1 cup thick cream; 1-4 cup milk; 1-2 teaspoon vanilla. Beat the white of the egg stiff; add yolk of egg well beaten, and sugar gradually; dilute cream with milk, beat until stiff, combine mixture, flavor. Egg Sauce (Yellow Sauce): 2 eggs; 1 cup sugar/ COOKING 61 1 teaspoonful vanilla. Beat eggs until very light, add sugar ^adually, and continue beating; add flavoring. Lesson 4. Fruits, Mineral Matter, Acids. Review of lessons fourth, fourteenth, fifteenth, and sixteenth, seventh year. Apple Sauce No. 1: Wipe, pare, quarter, and core eight medium sized sour apples. Make a syrup of 1 cup sugar, 1 cup water, 1 tablespoon lemon juice, boiling 7 minutes. Drop into the syrup enough apples to cover the bottom of the saucepan. Watch carefully, and remove the quarters as soon as they are soft. When all are removed, pour the syrup from the saucepan over them. Serve warm or cold. Comparative Value of Five Common Fruits. 3 DIGESTIBLE i CO f h o u a 1 11 t-t o 4^ t; d « ^ fl K fe c3 o < Ka Apples 25 63.3 1.2 1.3 .3 9.7 .2 190 Bananas 35 48.9 1.6 .7 .4 12.9 .5 200 Grapes 25 58 1.7 .9 1.1 13.0 .3 295 Oranges 27 63.4 1.0 .5 .1 7.7 .3 150 Strawberries 5 85.9 1.0 .8 .5 6.3 .5 150 U. S. Bulletin. This table shows that, of these five fruits, the apple ranks highest as a tissue builder, while the grape ranks highest as a heat and energy producer; the orange standing lowest in both muscle- building and fuel values. 62 DOMESTIC SCIENCE