Foods and household management

Method of mixing. — Boil and mash the potato, or use cold mashed potato. Heat the milk in the double boiler with the celery and onion. Add the milk gradually to the mashed potato, beating vigorously. Put this mixture through a strainer into the double boiler, and reheat it. Melt the butter in a small saucepan, or stir in the flour, add slowly half a cup of the soup to the butter and flour paste, and then pour this slowly into the mixture in the double boiler, stirring all the time. The soup will be ready to serve in about ten minutes. The important point in this recipe is the quality of the mashed potato. It should be dry and light. It may be made from hot, mealy baked potatoes. If cold mashed potato is used, this should be made light again with a fork. An excellent luncheon dish. Will serve four to six people. II. Cream of tomato soup. Ingredients, Tomato juice i cup Milk 1 quart Flour 2 tablespoonfuls Butter 2 tablespoonfuls Salt 2 teaspoonfuls Bicarbonate of soda i teaspoonful Pepper, Cayenne To taste. Remarks, — Celery and onion may be added, but are not necessary. When you become expert, you will be able to use a larger amount of tomato juice, and even omit the soda. Method of mixing. — This you will be able to work out for yourself. First perform this simple experiment. Stir together a tablespoonful of stewed tomato and a tablespoonful of milk. What happens? Heat this mixture. What further do you notice ? How may you best extract the juice from the tomato ? You have noticed the effect of the acid tomato upon the milk. The soda is added to partly counteract this effect. Will you stir the soda into the tomato juice or into the milk? Will you stir the tomato juice into the milk, or the milk into the tomato juice? Will you cook the mixture at all? How long before serving will you mix the two? When wiU you add the butter and flour? Laboratory management. — An individual portion of soup may be made with i cup of liquid, but it is better to allow 1 cup when possible to each pupil, or two pupils may work together. The important point in this soup is to prevent the curdling, so you safeguard the milk at each step. Croutons may be served with any of these soups. 12. Chili sauce. Ingredients, Tomatoes 12, medium sized and ripe Green pepper 1, finely chopped Vinegar 2 cups Sugar 3 tablespoonfuls Salt 1 tablespoonful Clove 2 teaspoonfuls Cinnamon 2 teaspoonfuls Allspice 2 teaspoonfuls Nutmeg 2 teaspoonfuls grated Method, — Peel tomatoes and slice into a preserving kettle. Add other ingredients and heat to the boiling point. Cook slowly two and one half hours. Pour into preserve jars and seal. 1. What is the distinction between fruits and vegetables? 2. How does the composition of apples compare with that of carrots? 3. Contrast the nutritive values of celery, potatoes, and old beans. 4. What other foods must be served with potato to make a meal complete ? 5. How may we best retain the mineral matter of vegetables in cooking ? 6. Is it allowable to cook a vegetable in boiling water and throw away the water? 7. Why must more time be allowed for baking a pptato than for boiling? 8. Why more time for an old beet than for a young ?