Handbook of domestic science and household arts for use in elementary schools

(3) If dried bread be tied loosely in cheese cloth and placed on top of vegetables, as cauliflower, cabbage, or onion, it will in a measure absorb the odors which otherwise escape into the room. Recipe for Pupils Cabbage au Gratin. — Select a small heavy cabbage. Remove the outside discolored leaves and cut the remainder into quarters. Soak it in salted water half an hour. Drain, place in boiling salted water, and cook rapidly twenty minutes. Placing stale bread loosely tied in cheese cloth on top of cabbage under a cover will in a measure absorb the odor, so that it will not be objectionable in the room. At the end of twenty minutes the cabbage should be tender, but still greenish yellow, never brownish yellow. While the cabbage is cooking, prepare a white sauce and grate two ounces of cheese. Drain the water from the cooked cabbage, place quickly in covered vegetable dish, pour over it the hot white sauce, sprinkle over the grated cheese, replace the cover, and serve. The heat from the cabbage and the sauce partially melts the cheese. KiCE Facts. — E/Rice as it is found in nature is a kernel covered with two husks, a coarse outer one, which is easily removed, and an inner reddish one, sometimes seen on rice in market. Paddy is the name given to grain in its husks. In writings the expression "paddy" fields is used to mean rice fields. The outer husk is removed during the threshing, but the close inner husk must be removed by careful milling. During this process the rice is ground between stones, then pounded in mortars, and finally winnowed by fanning and screening till all the inner husk is removed. The rice is then sifted into grades, whole, middlings, and small whole grains. The middlings contain the broken fragments. This is sometimes ground into rice flour. Food Value. — Rice is deficient in protein or muscle food, fat, and mineral matter, being essentially a heat-producing food. It should be eaten with meat, cheese, peas, lentils or beans, as well as Avith butter or bacon. It cannot take the place of potatoes unless much fresh fruit is used, as it is so poor in mineral salts that its exclusive use tends to favor scurvy. Method. — Material. Rice, cheese, fruit, milk, pictures of rice fields, slides showing form of granules, and showing its use in adulteration of spices and condiments. Outline. r Food of one-third of the population of the History j world; mentioned several hundred years b.c. Used by Greeks and Romans. Name, — Oryza sativa ; Family, — The Grasses ; Climate, — Tropical ; Part used as food, — Grain ; Preparation for market, — Milling; Composition. Compare with other grains. See table in chapter on Foods, p. 118. Uses. — Vegetable, cakes, puddings. Botany Practice. — Necessity of washing rice before cooking. Boiled rice and cheese, steamed rice, — using water or milk, value of. Brotcned Bice. — Brown rice in oven as you would coffee berry. When golden brown, steam. Effect is similar to what preceding experiment ? The steamed rice may be served as a vegetable or with fruit and cream as pudding. Emphasize the necessity of having each rice grain whole and dry ; and that rice contains very little muscle food, and therefore must be served with protein foods. Essay on rice as a food may be the home work.