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

Method. — From wholesale grocers may be obtained easily all stages in the manufacture of chocolate except the tree and fruit itself. Supply this lack with pictures. With the aid of these develop the natural history of the plant and its preparation for market. Teach its food value. Recipes A Cup of Chocolate. — Break into small pieces one bar of Maillard's chocolate. Add this to a cup of cold milk in the double boiler. Place it on the stove and stir constantly with a wooden spoon until the chocolate is dissolved. Let the milk boil for an instant. It should be beaten and served with whipped cream. If Baker's chocolate is used, shave down a square and dissolve it first in a little cold water. A Cup of Cocoa. — Dissolve a teaspoonful of cocoa in a little cold water. To this add a cupful of boiling milk and let it boil for a minute, stirring vigorously all the time. CHAPTER VI ADVANCED COURSE : THE PROTEIDS, AND HOW TO COOK THEM For fish, see Chapter VIII. Many of the recipes in this chapter were contributed by Mrs. Ada Byron Fink, in charge of the lunchroom of the Philadelphia Normal School. Works recommended in Chapters IV, V, VII, and VIII. Facts. — These have been given in chapters on Foods and on Principles of Cooking. The proteids are especially abundant in eggs, milk, meats, fish, and the leguminous vegetables. In addition to the facts to be found in the chapters on Foods, the following may be useful in the study of materials, preliminary to the cooking lessons. Germ from whicli the chick grows Twisted white cords which keep the yolk steady Shell Space formed between the shell and the skin Eggs. — This drawing will make all the parts of the egg clear. It might be placed on the board when the students have thoroughly worked out the various facts demonstrated by it with the eggs themselves. Their average composition is as follows : — Per Cent Refuse (shell and skin) 13.7 Water 63.1 Protein 12.1 Fat 10.2 Mineral matter 00.9 Calories (per pound) 655.0 As will be seen from an inspection of Chart II, at twentyfive cents a dozen, they are expensive food. Milk has been already discussed with sufficient thoroughness for the purpose. Meats are from the cow, calf, sheep, lamb, pig, birds. Beef. — The total amounts of nutrients, the calories, and the relative economy of the various cuts are as follows, the analyses having been made from cuts just as they are purchased in the markets (Atwater). Beep Total Nutrients Per Cent Calories Cost per Lb. Amount of Nutrients for 25 cts. cents Neck 30.4 1 6 0.95 1.27 Chuck ribs 35.9 ri6 1 12 0.56 0.75 Eibs 40.8 r22 1 18 0.47 0.57 Brisket 45.1 — — Cross ribs 49.2 — — Slioulder 31.6 ri4 1 10 0.57 0.79 Sliin 15.7 — — Plate 45.7 — — Navel 46.4 — — Sirloin 32.2 (22 tl8 0.37 0.45 Socket 27.5 — — Rump 45.5 fl8 1 15 0.63 0.76 Eound, first cut .... 31.5 ri8 \l5 0.44 0.52 20.7 no I 8 0.52 0.65 Leg 10.5 — — ■ Top of sirloin .... 55.9 — — Flank 64.2 fl5 1 10 0.74 1.11