Domestic science (Johnson, for schools and homes)

Simmer together any cold lean meats till tender; chop fine, the meat, apples, and raisins together; boil the vinegar, sugar, spices, and raisins together, for 10 min.; add the other materials and cook until the apples are soft. Make short or light crust, at pleasure. Bake with two crusts, in moderate oven. Cheese Straws: Roll out the pastry to about one inch in thickness. Cut in two equal parts. Sprinkle one piece with grated cheese, and season with salt and paprica. Lay the second piece upon the first, press it down with the hands, slightly; cut through with knife, into strips one-half inch wide and about five inches long. Bake until of a light brown. Formula for Pastry With Baking Powder: 1 c flour, 14 tsp. bak, powd., 1-4 tsp. salt, 4 tbsp. shortening, (lard or butter); cold water sufficient to make a stiff dough. Mix as for pastry without baking powder, except that the bak- ing powder should be thoroughly sifted with the flour before the flour is combined with the shortening and the water, and that all the shortening is put into the mixture at once. Place the pastry to bake, at once, after mixing, to insure lightness. 118 DOMESTIC SCIENCE Variations of Formula for Baking Powder Biscuits. Formula for Baking Powder Biscuits: 2 c. fiour, 2 tbsp. lard or butter, 4 tsp. bak. powd.; 3-4 c. milk and wa- ter in equal parts, 1 tsp. salt. (See Lesson No. 25, Seventh Year). Dumplings are pieces of dough cooked in boiling liquid. In cooking dumplings, they are lighter and better if they are not put down into the liquid, but laid carefully on the top of the meat in the liquid, which should not be covered with the liquid at the time of putting in the dumplings, or after- ward while the dumplings are cooking. The dumplings are thus cooked by the savory steam from the broth. The kettle in which the dumplings are cooked should be quickly and closely covered, as soon as the dumplings are put in; and the liquid should boil 10 minutes, undisturbed. Serve hot. A perforated pie tin may be placed upon the meat in the kettle, not upon the liquid, and the dumphngs placed upon that; then the liquid boiled for 10 minutes. Dumplings for Stews: Omit the shortening, and use the remainder of the formula, and the directions for biscuits. Place the dough, by spoonfuls, on the top of the stew, which must be boiling. Cover closely, and boil 12 min., without lifting the cover. Fruit Dumplings: Use the biscuit formula, using a little less liquid. Pat and roll the dough to 1-4 inch in thickness. Cut into squares large enough to cover the fruit to be used. Use fruit that has been steamed from five to ten minutes. Place the fruit in the middle of a piece of the dough, sprinkle with sugar, and cinnamon or nutmeg, mois- ten the edges of the dough v/ith cold water or milk, and fold so that the corners will meet in the centre. Press the edges together, gently. Place on a greased pan, and bake in fairly hot oven, until the crust and fruit are cooked. ServCj. with a sweet sauce. APPENDIX 119 For Steamed Dumplings, prepare as in dumplings for stews, place in a tin steamer and set it over a kettle of boiling water, cover closely, and steam 12 minutes.