Foods and home making

Save the bacon fat; pour it into a cup or other utensil. Bacon fat can be used in baking beans, in scalloping potatoes, and in many other ways. How is dried beef prepared for cooking? Dried beef is another cured or smoked meat that tastes good with the mild- flavored breakfast dishes. A good deal of salt is added to dried beef. To extract some of the salt, boiling water may be poured on the beef. Allow the beef to soak in the water for about 2 minutes , then drain away the water. If the beef is very dry, the water will not only extract some of the salt, but soften the meat. CREAMED DRIED BEEF ON TOAST \ pound dried beef 2 tablespoons flour 2 tablespoons butter 3 tablespoons cold water li cups milk Dash pepper 6 slices toast If the dried beef is salty, soak it in water. Tear the beef into pieces. Put it in a frying pan. Add the butter. Stir and heat until the butter is slightly browned. Pour the milk over the beef. Slip an asbestos mat underneath the frying pan. Put the flour and cold water in a cup or small utensil. Stir until the mixture is smooth. Stir the milk and beef mixture and as you stir, pour in the flour and water mixture. Cook and stir until the mixture boils. Cook for 5 minutes longer. Add the pepper. Pour over the toast. Serve at once. Yield : 6 servings. SUMMARY Unbroken eggs are fresh if : 1. The shells are rough. 2. The egg does not shake back and forth in the shell. 3. The egg sinks when placed in a pan of salt water. Broken eggs are fit to use if : 1. There is no unpleasant odor. 2. The white and yolk are distinct and have not run together. 3. The yolk is not stuck to the shell. 102 Breakfast Cook eggs in water below the boiling point : 1. To cook them soft more evenly. 2. To cook them hard, but tender. In buying bacon keep in mind the following points: 1. Fat — firm and clear. 2. Fat and lean intermixed. 3. Cheaper by piece or pound than in package or glass jar. REVIEW QUESTIONS AND EXERCISES Some of the following statements are true; others are false. Read each statement very carefully and decide whether it is true or false. On a piece of paper or in your notebook put the numbers corresponding to the state- ments. After each number merely write the word True or the word False. 1. Fresh eggs have a rough shell. 2. The color of egg shells does not affect the inside of the egg. 3. A fresh egg floats in water. 4. Omelets are made of eggs. 5. In making omelets the white and yolk are always separated and beaten separately. 6. Eggs are rich in starch. 7. The reason why a broken egg stiffens when it is dropped in hot water is that the egg contains starch. 8. Egg yolks contain more fat than egg whites. q. Eggs are rich in proteins. 10. A piece of bacon costs more by the pound than package sliced bacon. 11. In preparing creamed dried beef on toast, salt should always be added to the dried beef mixture. 12. Eggs, milk, and fruits are rich in vitamins. 13. Egg whites contain more mineral matter than egg yolks. 14. In making puffy omelet, separate the whites and yolks before beating them. 15. Bacon consists mostly of fat. 16. In a fresh egg, a membrane separates the white and the yolk. 17. Eggs should be poached in boiling water. 18. When eggs are soft-boiled, the yolk and the white are evenly cooked. 19. Fresh egg whites are clear and thick.