Domestic science (Johnson, for schools and homes)

Soak the tapioca in cold water. Soak the meal in 1-4 cup milk; heat the rest of the milk. Mix together the tapioca, meal, butter, and salt, then add the hot milk and the mo- lasses; mix thoroughly, bake about one hour in a buttered baking dish. Serve with cream. Apple Tapioca Pudding: 3-4 cup granulated tapioca, 1 qt. hot water, 1-2 tsp. salt, 6 or 7 apples, 1-2 cup sugar, cinnamon, or nutmeg. COOKING 81 Pick over the tapioca, pour on hot water, add salt, and cook until clear, stirring frequently. Core and pare apples, arrange in buttered pudding dish, fill the cavities v/ith sugar, pour over the tapioca; bake in moderate oven till apples are soft. Serve with sugar and cream. Lesson 26. Milk Toast: 1 pt. scalded milk, 2 tbsp. butter, 2 tbsp. flour, 1-2 tsp. salt, cold water, 6 slices dry toast. Add cold water gradually to flour to make a smooth paste. Place the milk in a stew pan over the fire, add butter and salt. Stir in the paste slowly, and stir the thickened milk constantly until it boils. Remove from fire. Place slices of toast in the sauce, and remove to serving dish when soft. Pour the remaining sauce over all. Tomato Milk Toast: 1 1-2 cup stewed and strained tomatoes, 1 cup scalded milk, 1-4 tsp. soda, 3 tbsp. butter, 3 tbsp. flour, 1-2 tsp. salt, 6 slices toast. Melt butter in saucepan; when hot, add flour and salt, Btir in tomato, to which the soda has been added, gradually; then add milk; allow to boil, place slices of toast in the sauce. Serve immediately. Lesson 27. Planning, Cooking, and Serving a simple lunch, using dishes the pupils have already learned to prepare. This lunch should be a lesson in economy, as well as a lesson in cooking. Lesson 28. Yeast is a vegetable germ or plant of the fungus family, to which mushrooms and toadstools belong. Yeast plant needs no light, and it grows and multiplies rapidly. It is the sim- plest form of vegetable life, being only a small cell with a thin skin and full of liquid which contains the germ of life. The yeast plant is generally oval in shape, and so small that it can not be seen without a very strong microscope. It multiplies by sending out buds, which increase in size and 82 DOMESTIC SCIENCE finally separate from the plant and become new, growing plants. Yeast plants float in the air as "wild yeast." They float into all places where "dust" may float, and when they fall into the proper food for their nourishment, they begin to absorb the food and grow; then the substance into which they have fallen begins to "ferment" and, later, to "sour." Yeast is cultivated, like other plants; and yeast in threo diflFerent forms, dry, liquid, and compressed, is an article of commerce. Compressed yeast, in cakes, is the form con- sidered the most convenient and satisfactory at present. Thii should be fresh. Its freshness may be tested by its light color and the absence of dark streaks. The yeast plant is killed at 212 degrees, Fahr., boiling point. It grows best at a temperature between 72 degrees and 90 degrees, and in a substance that is moist, sweet, and nitrogenous (glutinous); hence, all these conditions must be carefully considered in making bread.