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

Remove the husks and all " silk." Place at once in kettle of boiling water and boil the water ten minutes. Remove from water, heap on a platter and serve at once ; or Remove only the outer husks, leaving the inner delicate greener ones. Place in boiling water, and boil water fifteen minutes. When done, remove silky threads and serve in husks. GREEN CORN SOUP -1- cup raw pulp from 3 ears ripe green corn ; 1 cup milk ; ^ teaspoon sugar ; i teaspoon salt ; J^- teaspoon white pepper ; 1 teaspoon butter ; i teaspoon flour. With a sharp knife score or cut through the middle of each row of kernels and then remove pulp by scraping. This secures the pulp free from tough wall of the grain. Break the cob in short pieces and cover with cold water. Raise water to the boiling point and boil twenty minutes. Strain, and if there is not a cup of water add boiling water to fill cup. To this water add the pulp of kernels, and cook fifteen minutes ; then add the salt, pepper, sugar, and milk, and again warm in double boiler. Melt the butter, add the flour, and stir and cook thoroughly to change it to a gummy substance. Slowly add the milk and corn mixture and boil five minutes, or till smooth and creamy. Canned corn may be used in place of green corn. In this case cook the corn twenty minutes in boiling water and then press through a sieve to remove tough cell walls. BOILED HOMINY 1 part coarse hominy, 5 parts cold water. Soak the hominy in the water over night. Drain off the water and heat it to the boiling temperature; slowly add the soaked hominy, carefully stirring. Kaise all to the boiling point, place it in double boiler and cook four hours. If not soaked, five hours' cooking in double boiler is necessary. Serve as a breakfast grain or use seasoned with salt in form of vegetables. Fine hominy requires four parts of water and four hours' cooking in double boiler. Potatoes Facts. — Food Value. The potato contains about seventyfive per cent of water, or from fifteen to twenty per cent more than meats. The remaining one-fourth is mainly starch, the protein being but little over two per cent. Weight for weight the potato contains one-fourth as much starch as rice and one-fourth as much protein, but contains twice as much mineral matter. Man is able to digest nearly all the starch found in the potato, but only two-thirds of the protein, so that the potato is essentially a carbonaceous or starchy food, valuable only for heat production. Because of the mineral matter in potatoes they are classed among the valuable vegetable foods. Soaking peeled potatoes in cold water not only removes part of the starch, but wastes a very large portion of the small amount of protein in the potato, hence cooking the potato in boiling water with the skin on is the least wasteful method. "WiiiTK Potato Materials. — Potatoes, eggs, meat, fat for deep frying, fat for sauteing, onion. Outline. (1) History : — Native of Chili, Peru, and Mexico. Introduced into Europe 15G5. Became popular at end of eighteenth century. (2) Botany: — Name — Solanum tuberosum. Family — Nightshade. (Egg plant and tomato belongs to same family.) Climate — Tropical and Temperate. Propagation — by buds or eyes in tubers. Part of plant used. (o) Composition : —