Household science and arts

Put the coffee into the upper part of a scalded filter coffeepot, and pour boiling water slowly through. The coffeepot must be kept hot while coffee is being made, but filtered coffee must never be boiled. Serve the coffee at once with cream or sugar as in No. 3. ICED COFFEE Use recipe No. 3 and serve the coffee cold in a deep tiunbler with cracked ice, cream, and sugar, with whipped cream on top. Clearing Coffee. — Eggshells should be washed and saved for clearing coflfee. Three egg shells are sufficient to effect clearing for one cup of ground coflfee. Salt fish skin, if washed, dried, and cut into inch pieces, may be used for the same purpose. CHOCOLATE AND COCOA Your teacher will tell you about the cultivation of the cocoa tree and where it grows, as well as of the size of the pod, and number of beans found in each. She will tell you of the diflFerent parts of the cocoa fruit and show you specimens of shells and berries. You must learn also about preparation of cocoa for market under these headings : — Digitized by Google BEVERAGES Drying. Roasting. Removing covering of bean. Breaking and selling as cocoa nibs. Removal of fat from beans before cocoa is made. Cocoa beans are broken into small pieces known as cocoa nibs. Chocolate is made from cocoa nibs, which contain a large quantity of fat ; cocoa is made from nibs from which much of the fat has been removed. This fat obtained from the cocoa bean is known as cocoa butter. Cocoa shells are the outer covering of the bean. Both chocolate and cocoa contain much nourishment. Cocoa is used as a beverage by young people and chocolate as a beverage, and also as a confection. Chocolate and cocoa are improved in flavor by boiling for a few minutes. Scalded Milk. — Use (as substitute for cream). Method. Appearance. 1 tbs. cocoa 1 tbs. sugar 1 e. boiling water 2 c. hot milk BREAKFAST COCOA Scald the milk ; mix the cocoa and sugar, add one half of the boiling water, and make a smooth paste. Add the remaining water and boil the mixture for two minutes ; remove the chocolate pot from the fire, add the hot milk, and serve the cocoa at once. 3 c. milk 2 tbs. cocoa 2 tbs. sugar 1 ts. cornstarch Spk. salt RECEPTION COCOA Scald the milk in a double boiler ; mix well the cocoa, sugar, cornstarch, and salt in a saucepan; stir in gradually 1 c. boiling water and boil the mixture five minutes, stirring it constantly. Turn this mixture Digitized by Google 1 c. boiling water i is. vanilla into the hot milk in the boiler and beat it with an egg beater for five minutes, or until it is foamy. Serve the cocoa in chocolate cups with whipped cream on top. Fruit General Composition. — Fruit contains water, sugar, acids, and a small percentage of proteid. Food Value. — Good fruit is very wholesome, and should be used freely, both fresh and cooked. The former, if not eaten underripe or overripe, is easily digested. The fruits most conmionly used are apples, pears, peaches, plums, cherries, grapes, bananas, pineapples, currants, aiid various kinds of berries. ItECIPE 8. 6 tart apples 6 tbs. water 6 ts. sugar RECIPE 9. I 6 large sour apples J c. sugar 1 c. water 2 thin strips lemon rind, or 8 whole cloves Spk. salt BAKED APPLES Wash the apples, pare them or leave the skins on, and remove the cores. Place them in an earthen or granite baking dish. Allow 1 ts. of sugar in center of each apple, and 1 tbs. of water for each apple, pouring water around the fruit. Bake the apples in a hot oven until they are soft, basting them frequently. Place the apples in a dish, and pour the juice around them. Serve them hot or cold, and with milk or cream if desired. APPLE SAUCE