Foods and household management

Sugar } cup Salt i teaspoonful Vanilla 1 teaspoonful What utensils? You should be able to plan the method of mixing. The milk must be heated in a double boiler. Which method of mixing in the cornstarch will you use ? How can you best add the cocoa, sugar, and salt ? The vanilla ? It is diffictdt to boil milk directly over the fire or flame, without scorching it. Since the starch cannot well be exposed to the boiling temperature in this case, the process must continue in the double boiler until the mixture has thickened well, for at least half an hour, three quarters being better. When the cooking is finished, pour the mixture into molds which have been wet in cold water. When the mixture is cooled, chill it in the refrigerator. Serve with cream or milk and sugar for those who may want it sweeter. This gives a soft mold, that is much more palatable than one so stiff that it has a firm shape. This will serve four or five people. 6. Tapioca and sago. — These materials make delicious desserts with fruit. They are also used with eggs and milk. (See Chapter XV.) Macaroni, spaghetti, and vermicelli are valuable cereal products made from flour,' this form of cereal food having originated in Italy. The Italians manufacture the paste in a large variety of forms, and some of the small fancy shapes are also used in soup. The composition of macaroni is shown in Fig. 51. It is a valuable material, and when served or cooked with cheese may well be the main dish of a home luncheon. Laboratory management. — The undivided portion of cereal may be i cup. Cornstarch may be made with i cup of liquid. 7. Boiled macaroni. Ingredients, Macaroni f cup, broken in inch pieces Boiling water 2 quarts Salt 1 tablespoonful Cream i cup Method, — Cook macaroni in boiling salted water twenty minutes or until soft, drain in a strainer, pour cold water over it to remove stickiness. Add cream and reheat. A thin white sauce may be used in place of the cream. 8. Macaroni baked with cheese. — Cover the bottom of a baking dish with plain boiled macaroni. Sprinkle with grated cheese. Add another layer of macaroni and another of cheese. Repeat until the dish is full. Pour a thin sauce over this, almost filling the dish. Cover with buttered crumbs and bake in hot oven until crumbs are brown. Some prefer to omit the crumbs and have a thick layer of the cheese on top which becomes crisp and brown. Boiled macaroni and spaghetti may be served with tomato sauce and a little grated cheese. This is called "Italian style." 1. For what reasons are the cereal products so valuable? 2. Compare the composition of the different grains. 3. What changes are effected in the proper cookery of cereals? 4. What are the important points in practice ? 5. What are the advantages of a good " ready to serve " breakfast cereal ? 6. Ascertain the cost of a box of puffed cereal and an uncooked cereal of the same size. Weigh the contents of the two. 7. Estimate the cost of each one served to a family of six. 8. What is the cost of a 100-Calorie portion? 9. What is the advantage of serving dry toast with a cereal? CHAPTER DC