Turnips may be cooked with potatoes, and both mashed
together. If cooked in a vegetable boiler, they need only to
be drained, returned to the kettle and mashed in that, then
seasoned and dried in the kettle. The smaller the amount
of water used in cooking, the sweeter the turnips will be.
Turnips may be cut in cubes, and boiled as directed,
then removed from the water and served with white sauce.
White Sauce: Melt 2 tbsp. butter in a saucepan, and
remove from the fire; add 1 1-2 tbsp. flour, and stir smooth;
add a little of 1 cup of milk, and 1 1-2 tsp. salt, and a speck
of pepper; stir well, and add the remainder of the milk.
Return to the fire and stir constantly. Allow it to boil 1
min. after it thickens.
New potatoes, asparagus, cabbage, celery, carrots, turnips,
and parsnips, may be served with white saucs.
66
DOMESTIC SCIENCE
Lesson 9.
Flour Pastes: Macaroni, spaghetti, vermicelli, and
several other pastes are made of wheaten flour, rich in gluten,
moistened to a stiff paste with water, and then forced through
small apertures in an iron plate, by means of a screw press.
These pastes are all very nutritious, and have a high fuel value.
Composition of Macaroni.
Fiff. 19. I
1. and 2. Starch. 4. Water.
8. Proteid. 5. Mineral matter.
6. Fat.
Fuel Value per lb.; 1645 Calories,
Boiled Macaroni: Place 3-4 cup of macaroni, broken
in inch pieces, in 2 qts. boiling water, with 1 tbsp. salt; boil
20 min., or until soft; drain in a strainer; pour cold water
over it to prevent pieces from adhering; add 1-2 cup cream.
Reheat, and season with salt.
Macaroni Baked: Put the boiled macaroni, with
tomato sauce, into a buttered baking dish; cover with bread
crumbs, and bake until crumbs are brown.
Tomato Sauce: 1-2 can tomatoes or 1 3-4 cup of
fresh stewed tomatoes, 1 slice onion, 3 tbsp. butter, 2 1-2
tbsp. flour, 1-4 tsp. salt, 1-8 tsp. pepper.
Cook onion with tomatoes fifteen min. Rub through
strainer. Cook the butter and the flour, with the season-
ings, together. Add the tomato and onion to the cooked
butter and flour. If the tomatoes are very sour, add a few
grains of soda. Serve hot.
Lesson 10.
Breakfast: Planning, cooking, and serving a simple
breakfast, consisting of one fruit, one cereal, one quick bread,
eggs, coffee or cocoa.
COOKir^G
67
Lesson 11.
f^ 00 05 C>
Fig. 20.
«-<CMe9
66
DOMESTIC SCIENCE
Use of Tough Cuts of Beef.
Soups. Sxaws.
Hind Shank. Fore Shank. Brisket. Chuck. Shouldtr.
Neck. Tail.
Flank. Plate.
Use of Tender Cuts.
Roasts. Pot Roasts. Steaks.
Prime Rib. Chuck Ribs. Porterhouit.
Porterhouse. Rump. Loin.
Round.
Note. — The smaller subdivision or cuts vary greatly in
name in different localities; therefore they are not given in
the diagram.
The composition of meat varies greatly, according to
the cut, the amount of fat, etc The following gives the
average composition of a piece of lean beef without visible fat:
Average Composition of Lean Beef Without Visible
Fat.
Flsr. 21.
Land 2. Water. 5.
3. Proteid. 6.
4. Extractives. 7.
Gelatin.
Mineral Matters.
Fat
Beef: Of all animal foods, Beef ranks highest in
nutritive value. It reaches its highest nutritive value when
the ox is from four to five years old. The diflFerent parts of
the ox vary greatly in value as nutrients, and also in fuel value.
COOKING
Page 28
Presented as published in 1911. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Turnips may be cooked with potatoes, and both mashed
together. If cooked in a vegetable boiler, they need only to
be drained, returned to the kettle and mashed in that, then
seasoned and dried in the kettle. The smaller the amount
of water used in cooking, the sweeter the turnips will be.
Turnips may be cut in cubes, and boiled as directed,
then removed from the water and served with white sauce.
White Sauce: Melt 2 tbsp. butter in a saucepan, and
remove from the fire; add 1 1-2 tbsp. flour, and stir smooth;
add a little of 1 cup of milk, and 1 1-2 tsp. salt, and a speck
of pepper; stir well, and add the remainder of the milk.
Return to the fire and stir constantly. Allow it to boil 1
min. after it thickens.
New potatoes, asparagus, cabbage, celery, carrots, turnips,
and parsnips, may be served with white saucs.
66
DOMESTIC SCIENCE
Lesson 9.
Flour Pastes: Macaroni, spaghetti, vermicelli, and
several other pastes are made of wheaten flour, rich in gluten,
moistened to a stiff paste with water, and then forced through
small apertures in an iron plate, by means of a screw press.
These pastes are all very nutritious, and have a high fuel value.
Composition of Macaroni.
Fiff. 19. I
1. and 2. Starch. 4. Water.
8. Proteid. 5. Mineral matter.
6. Fat.
Fuel Value per lb.; 1645 Calories,
Boiled Macaroni: Place 3-4 cup of macaroni, broken
in inch pieces, in 2 qts. boiling water, with 1 tbsp. salt; boil
20 min., or until soft; drain in a strainer; pour cold water
over it to prevent pieces from adhering; add 1-2 cup cream.
Reheat, and season with salt.
Macaroni Baked: Put the boiled macaroni, with
tomato sauce, into a buttered baking dish; cover with bread
crumbs, and bake until crumbs are brown.
Tomato Sauce: 1-2 can tomatoes or 1 3-4 cup of
fresh stewed tomatoes, 1 slice onion, 3 tbsp. butter, 2 1-2
tbsp. flour, 1-4 tsp. salt, 1-8 tsp. pepper.
Cook onion with tomatoes fifteen min. Rub through
strainer. Cook the butter and the flour, with the season-
ings, together. Add the tomato and onion to the cooked
butter and flour. If the tomatoes are very sour, add a few
grains of soda. Serve hot.
Lesson 10.
Breakfast: Planning, cooking, and serving a simple
breakfast, consisting of one fruit, one cereal, one quick bread,
eggs, coffee or cocoa.
COOKir^G
67
Lesson 11.
f^ 00 05 C>
Fig. 20.
«-<CMe9
66
DOMESTIC SCIENCE
Use of Tough Cuts of Beef.
Soups. Sxaws.
Hind Shank. Fore Shank. Brisket. Chuck. Shouldtr.
Neck. Tail.
Flank. Plate.
Use of Tender Cuts.
Roasts. Pot Roasts. Steaks.
Prime Rib. Chuck Ribs. Porterhouit.
Porterhouse. Rump. Loin.
Round.
Note. — The smaller subdivision or cuts vary greatly in
name in different localities; therefore they are not given in
the diagram.
The composition of meat varies greatly, according to
the cut, the amount of fat, etc The following gives the
average composition of a piece of lean beef without visible fat:
Average Composition of Lean Beef Without Visible
Fat.
Flsr. 21.
Land 2. Water. 5.
3. Proteid. 6.
4. Extractives. 7.
Gelatin.
Mineral Matters.
Fat
Beef: Of all animal foods, Beef ranks highest in
nutritive value. It reaches its highest nutritive value when
the ox is from four to five years old. The diflFerent parts of
the ox vary greatly in value as nutrients, and also in fuel value.
COOKING