Domestic science (Johnson, for schools and homes)

Place the seasonings in the cracker crumbs, melt tha butter in the hot water and pour over the crackers and seasonings. Mix thoroughly with the hands, to a pulpy mass. Place in the chicken. If any remains after filling the chicken, it may be placed in the pan, at one side. Gravy for Roast: Pour in the liquid from the pan in which the chicken has been roasted. Skim four tablespoons fat from the liquid; return this fat to the pan; stir into it four tablespoons flour; brown. Add two cups of the stock in which giblets, neck, and tips of wings have been boiled. Cook five minutes; season with salt and pepper, then strain. The remaining fat may be used for sauteing sliced potatoes. For Giblet Gravy, add to the foregoing the giblets (heart, liver and gizzard), finely chopped. Lesson 21. Green Vegetables are less nutritious than roots and tubers. They are valued as foods, mainly for their minerals 78 DOMESTIC SCIENCE and their flavors. They contain only from 11-2 to 4 per cent, of proteids, and 90 per cent, of water. Before using, green vegetables should be carefully cleaned, not only by re- moving the dead and decaying parts, but by careful washing. A soaking in salt water is also desirable, to destroy any germs that may be hidden among the leaves, etc. Of all green vegetables used for food, the cabbage tribe is the largest. This natural order does not contain a single poisonous plant, but many varieties much used for food; as cabbage proper, cauli- flower, kale, etc All of the plants of the cabbage tribe contain sulphur. This is what gives the strong odor perceived in cooking. Cabbage is most digestible when young, and eaten raw, with vinegar. Tomato Salad: Pour boiling water over four large tomatoes, and let them stand a few minutes. Pour off, and add cold water. Slip off the skins, slice, and set away to cool. Serve with a cold dressing. The ^^ices may be Izdd on lettuce leaves before adding the dressing. Mayonnaise Dressing: 1 tsp. mustard, 1 tsp. salt, 1 tsp. powdered sugar, 1 spk. cayenne, yolks of "wo eggs, 2 tbsp. lemon juice or 2 tbsp. vinegar, 11-2 cup olive oil or peanut oil. Mix dry ingredients, add yolks of eggs. When well mixed, add 1-2 tsp. of vinegar. Add oil gradually, drop by drop at first, stirring constantly. As the mixture thickens, thin with vinegar or lemon juice. Add the oil and vinegar or lemon juice alternately, until all is used, stirring or beating constantly. If the oil is added too rapidly, the dressing will have a curdled appearance. The bowl containing the mixture should, if possible, be placed in a larger bowl containing crushed ice, to which a small quantity of water has been added. The oil should be thoroughly chilled before adding to the dressing. Lesson 22. Cake in general may be divided into two classes; cake made with butter, and "sponge" cake, made without butter. COOKING n Plain Cake: 3 tbsp. butter, 1-2 cup pulverized sugar, 1 egg, 1-4 cup milk, 1 tsp. baking powder, 3-4 ciip flour, 1-8 tsp. spice or 1-4 tsp. vanilla.