Domestic science (Johnson, for schools and homes)

Beet Salad: Wash the beets and trim oflF the stems close, but without cutting the beet. Do not cut the beet anywhere, if possible to avoid it. Cook in as small a quanti- ty of water as possible, to retain the sweetness of the beet. Take out the smaller ones when thoroughly cooked, leaving the larger ones until cooked. Place the beets in cold water as soon as removed from the kettle, and with the hands slip oflF the skins. Trim off the slight stalky portion at the top, and cut oflF the root. Slice thin, and place in a crockery ware or an enameled vessel. Pour over the hot beets vine- gar to cover, somewhat diluted with water if very strong. Pure cider vinegar is best. For each quart of the beets thus covered with vinegar, add 3 tbsp. sugar. Cover closely and set aside for 24 hours. To serve, remove from vinegar, heat hot in oven, place on individual plates, heated, and pour over each slice 1-4 tsp. melted butter. Garnish with sprigs of parsley. Sweet Potato and Bacon Salad: Cook and peel sweet potatoes of more than medium size. Slice thin. Slice smoked or salt bacon, thin, cut in small squares. Fry (saute) until crisp as possible. "Sandwich" each slice of ba- con thoroughly drained, between two slices of potata Serve cold on individual plates, placing each sandwich by itself, with any desired dressing. A thick white sauce made of milk or 126 DOMESTIC SCIENCE cream, placing a teaspoonful on the top of each sandwich is excellent Turnip Salad: Pare and slice turnips, cooking in the smallest possible quantity of water, with 1 tbsp. sugar to each pt. of water and turnip together. When the turnips are soft, but yet firm, remove them, piece by piece with a fork, from the water. Place them while hot, in a shallow crockery-ware or enameled vessel, pouring over them a little vinegar. Allow to stand a few hours; remove when needed, drain in a strainer, place in piles an inch deep, on lettuce leaves, on in- dividual plates. Chill or cool. Serve with a white sauce. Candy. Terms Used in Candy Making. 1. Soft Ball: When a little is dropped into cold wa- ter, a soft ball can be made. 2. Hard Ball: When dropped into cold water, it be- comes hard. 3. Thread: When a little is dropped from a spoon, it becomes a thread. 4. The Crack: When tried in cold water, it becomes brittle. 5. Caramel: At a temperature of 365 deg. Fahr., sugar becomes a clear, colorless liquid; *'barleg sugar". At a temperature of 420 deg. Fahr., the sugar turns brown. It is now Caramel. Fudge: 2 c. sugar, 1 c. milk, 2 tbsp. butter, 1 tsp. va- nilla, 1-4 2-oz. cake of bitter chocolate, or 4 tbsp. cocoa. Boil sugar, chocolate (or cocoa), and the milk together, until it reaches soft ball. Remove from the fire, and add butter and flavoring. Beat until creamy and thickened. Pour quickly into a greased tin. When firm, cut in squares. Peanut Brittle: 2 c. sugar, 1-2 c. to 1 c. shelled peanuts. Break the peanuts in pieces or chop them. Line a greased pan with the nuts. Put sugar into a saucepan, and heat till it becomes a thin light brown syrup, stirring con- APPENDIX W 6tantly. Pour over the peanuts, and mark in squares; when cool, break in pieces. Any other nuts may be used in the same manner.