Domestic science, principles and application

2 sweet peppers 1 tsp. of sugar Method. — Cut corn from the cob, and put into a frying pan with olive oil. Cook for 10 or 12 minutes, add the chopped sweet pepper and the onion, then the chopped ripe tomatoes, salt, sugar, and dash of red pepper. Cook a few minutes and then serve. 7. Corn and Pimentos 1 can corn 2 tsp. butter 3 chopped pimentos Salt and pepper Method. — Put corn and chopped pimentos in frying pan with butter and cook a long time until very thick. Green peppers can also be used. 8. Baked Beans 1 qt. beans 1 tsp. soda 1 1/2 tsp. salt 1 tsp. mustard 1 tsp. ginger 2 tbsp. N. O. molasses }/2 lb. sliced bacon Method. — Soak beans over night. In morning scald in hot soda water, drain, add fresh water, and cook 15 minutes. Pour off the water, add the other ingredients, cover with fresh water, and bake in covered jar 4 or 5 hours. Remove the cover the last half hour. 9. Stuffed Tomatoes 6 medium-sized tomatoes 2 tbsp. melted butter 1 c. soft bread crumbs 1 tsp. salt 1-16 tsp. pepper Method. — Wash tomatoes. Cut a thin sUce from the stem end of each. Take out seeds and pulp and drain off most of the Hquid. Mix the crumbs, butter, and seasoning and add to the tomato pulp. Sprinkle the inside of the tomato with salt and pepper. Refill the tomatoes with the mixture ; replace the tops. Place in a buttered pan. Sprinkle with buttered crumbs, bake 20 minutes in a hot oven. Chopped meat, oysters, green peppers, sweet corn, mushrooms, or celery may be added to the stuffing. (Basis for 2 girls, ^ rule.) 10. Fresh Peas Method. — Shell peas just before using, look them over carefully and put in a kettle containing enough boiling water to cover. Boil slowly until tender. Add butter, salt and pepper, and serve hot. 11. Canned Peas Method. — Canned peas should be opened at least one hour before using. The air helps to restore to them their natural flavor. Turn out of the can as soon as opened, drain off the liquid, and add fresh water. Cook in a saucepan, with 1 tbsp. of butter and salt and pepper to taste, for 5 minutes, when, if of good quality, they will be done. Peas and carrots make a nice combination. 12. Eggplant Method. — Two hours before time for cooking, peel and slice the eggplant quite thin, sprinkle each slice with salt, lay slices together and place a plate on top. The salt draws out the disagreeable flavor. Before cooking wipe each piece dry, dip in beaten egg, then in finely sifted cracker or bread crumbs, and fry in plenty of hot fat. Drain on a piece of brown wrapping paper to absorb the fat, and keep in a warm place until ready to serve. Serve on a hot platter, the slices overlapping one another. CARBOHYDRATES— CEREALS. RICE Cereals, or grains, are grasses the seeds of which are used for food. They are the most important of vegetable foods. Kinds. — There are many kinds, but the most commonly used are wheat, rice, rye, oats, Indian corn, and barley. From these are prepared the various breakfast foods found on the market. Name some. Composition. — Cereals for the most part contain all the food principles, but not in the right proportions. All contain much starch, considerable protein, and some woody fiber, with very little water; so they require long cooking. Composition of Cereals Oatmeal Corn meal