Domestic science, principles and application

To Prepare Crumbs. — Dry left-over portions of crackers and bread in the warming oven, but do not brown. Roll with the rolling pin on a board until fine ; then sift them and use them either plain or buttered. To hutter crumbs, use 2 tbsp. of butter to 1 c. of crumbs. Put the butter in a pan, melt, and add the crumbs. Stir until all the crumbs are well buttered. Do not brown. Season with salt. Proportion of White Sauce. — Use 3^ as much white sauce as meat or vegetables for scalloped dishes. Rules for Making Scalloped Dishes. — Use a porcelain baking dish, and butter it thoroughly. Cut up vegetables or meat into small, convenient pieces. Put a layer of meat or vegetables in the bottom of the baking dish, filling dish 3^ full, and cover the layer with thin white sauce. Repeat until all is used. Cover the top with buttered crumbs and bake in a moderate oven about J^ hour, or until browned over well on the top. Note. — To scallop left-over tomatoes, oysters, com or apples, where there is enough liquid, omit the white sauce and alternate layers of crumbs with the material. (184) LEFT-OVERS 185 Souffles. — A souffle is a combination of meat, fish, etc., and an omelet. The air in the egg makes the mixture very Hght. Only finely minced meat, fish and cheese are suitable to use in a souffle. Heavy ingredients make the dish heavy and it will not rise. Make a medium white sauce to which add finely minced meat or fish. Remove from the fire and add the beaten yolks. Cool the mixture; then fold in the stiffly beaten whites, as in an omelet. Put into a buttered baking dish and bake about 20 minutes in a moderate oven. Why a moderate oven? Serve at once. Why? 1. Scalloped Potatoes Method. — Wash, pare, and slice the potatoes. Put a layer into a buttered baking dish ; sprinkle with salt, pepper, and flour and dot with bits of butter. Repeat until the dish is full. Add the hot milk until it may be seen on top. Cover and bake in a moderate oven until the potatoes are tender (about IJ^ hours.) 2. Scalloped Tomatoes 1 qt. can tomatoes 1 tbsp. sugar 1 tsp. salt 2 c. stale bread crumbs 3^8 tsp. pepper 2 tbsp. melted butter Method. — Mix the bread crumbs and the melted butter. Mix all the other ingredients with the buttered crumbs, reserving J^ cup. Pour into a baking dish, cover with the remainder of the crumbs, and bake until brown. Raw tomatoes may be used instead of cooked ones in this recipe. Cut some tomatoes into 34-inch slices. Cover the bottom of the dish and sprinkle with buttered crumbs, salt, and pepper. Repeat until the dish is full. Buttered crumbs should finish the top. {Basis for 2 girls, Y^ rule.) 3. Scalloped Corn 1 can corn Spk. pepper 1 c. milk 2 tsp. sugar 2 tbsp. flour 1 c. bread crumbs (stale) 2 tbsp. butter 13^ c. melted butter 1 tsp. salt Method. — Make a white sauce of the milk, flour, butter, salt, and pepper, and add the corn and sugar. Cover the bottom of a buttered baking dish with a layer of corn and sprinkle heavily with buttered crumbs. Repeat until the dish is full, using buttered crumbs to finish the top. Bake until nicely browned on top (about 20 or 30 minutes). Grated cheese may be added to top for variety. {Basis for 2, ]/s rule.) 4. Salmon Souffle 2 tbsp. butter 2 tbsp. flour 1 c. milk 1 c. salmon 4 eggs 3^ tsp. salt