Food and health

Vanilla i tablespoonful How to make. Scald the milk and sugar together. Beat the eggs and stir a little of the hot milk into them, and then pour the beaten eggs into the hot milk. Stir steadily until the mixture thickens a little on the spoon. If the custard begins to curdle, take it off and beat it rapidly with a Dover egg beater. When it is cool and ready for freezing, stir in the vanilla.^ When Mollie wants to make a soft custard, she uses this rule, taking a pint of milk, two tablespoonfuls of sugar, one tablespoonful of cornstarch, and two eggs. You have made cornstarch pudding. Which will you cook first in the milk, the cornstarch, or the eggs ? Use only half a teaspoonful of the vanilla or other flavoring. This soft custard is very nice poured over cut-up oranges, or bananas, or peaches, or canned fruit. Milk sherbet. What and how much. Milk 4 cups Sugar i| cups Lemons juice of 3 How to make. Mix juice and sugar, stirring constantly as you slowly add the milk. If the mixture should curdle, the curdle will disappear when frozen. 1. Look in the dictionary for the meaning of the word " dessert.** 2. Study a cookbook and see what recipes there are for using milk in a pudding. 3. In what puddings can you use skimmed milk just as well as whole milk ? 4. Explain why we should be careful not to eat pie too often. 5.. Explain why the can of the ice cream freezer must not be filled up to the top before freezing. 6. Can you explain why a mixture of ice and salt will freeze the cream when ice by itself would only cool it .? (See some book on physics.) 7. We have cooked several kinds of food in a number of different ways. Make a list of cooking processes that we have used. After you have done this, look on page 294. Lesson 26 cooking apparatus How can we save heat at dinner time, and other times } It is at noon of a hot summer day that preparing dinner seems such a burden, and oh ! how hot that stove makes the kitchen. The class talked one day about apparatus that would cook the food without heating the cook. Different ways of having heat for cooking. How interesting it would be if, at the moment you are reading this page, you could see all the ways in which people are cooking. Some one, somewhere, has a camp fire with a kettle boiling over it ; and, far away in some old-fashioned house, dinner is being cooked by the fire in the open fireplace. Somebody is turning a button, and presto ! a current of electricity runs along a wire fastened to a cooking utensil, and there is all the heat needed and no more, and no ashes, and no hard work. And between these two, the newest and the oldest fashions, there are coal stoves and wood stoves, natural and manufactured gas, kerosene and gasoline stoves, and steam cookers ; and we hear about fireless cookers and Atkinson cookers. What are you using .? Coal or wood in the winter for warmth as well as for cooking ? It needs a well-made stove for either, for no one can be expected to do good work with a poor stove. With the coal stove you must bring in coal and take out ashes, and space must be given to the coal bin and ash pit. Large ranges, resting upon the floor, have a " dump "" which empties the ashes directly into the ash box in the cellar. A range the size of the one in the picture (see over) would serve for a family of five or six. It requires from 2 to 3 hods of coal per day. A hood should be placed above a large range, whether coal or wood, with a pipe into the chimney. Here is a picture (Fig. 109) showing a section of a coal stove that can be used for wood with a different grate. The coal range. The coal box at (i) has a lining that keeps the iron from burning out. The air enters at (2)