Household science and arts

Cut stale bread into moderately thick slices. Put them into a toaster and move it slowly over fire until the bread is dry ; bring the slices nearer the fire and allow them to become light brown. Turn them constantly while toasting. Butter them and serve them while they are hot. Avoid placing a cover over toast. The slices may be made more attractive by being cut diagonally and then placed on a hot dish or platter. MILK TOAST Make mediimi white sauce according to No. 24 and pour it over toast. BAKED CRACKERS Split common Boston crackers and put a thin spreading of butter on the inside. Put the halves on a tin sheet or pan and bake them light brown in a hot oven; serve them hot with soup, or cold with cheese. BREAD PUDDING Put the bread crumbs into a buttered baking dish. Pour on the milk and let the crumbs soak in the milk J hour; add the sugar, salt, beaten egg, and favoring. Set the dish into a pan of hot water and cook in a moderate oven until the pudding is firm and brown on top (about thirty-five minutes), i cup of small seedless raisins may be added. Serve the pudding plain or with hard sauce. Digitized by Google STARCH CHOCOLATE BREAD PUDDING Add to No. 37 two tbs. cocoa and omit the flavoring. Serve the pudding plain or with hard sauce. 2 c. bread crumbs (center of loaf) 5 c. sliced apple } ts. cinnamon } ts. salt i 0. sugar i c. boiling water 4 tbs. butter SCALLOPED APPLE AND BREAD PUDDING Wash, pare, core, and slice the apples. Arrange the crumbs and apples in alternate layers in a buttered baking dish with buttered cnimbs on top (No. 33). Sprinkle each layer of apples with sugar, salt, and spice, moisten it with water, and dot it with small pieces of butter. Put buttered crumbs on top. Cover the pudding and bake for one hour in a slow oven. Remove the cover and bake the pudding until the crumbs are brown. Serve the pudding with lemon sauce (No. 22). Starch Composition. — Starch is composed of grains, each grain being covered with a thin skin. Appearance. — Starch, as we know it, ' is a fine white powder. Sources. — It is found largely throughout the vegetable kingdom, and in abundance in seeds, grains, roots, and tubers. Food Value. — Starch is a heat giver and a strength producer, and is one of the most important foods. During the process of digestion starch is changed into sugar. Experiments. --- Your teacher will perform experiments from which you will learn : — (a) Starch mixes with cold water, but is not affected by it. (6) Starch should be mixed with cold water to form a smooth paste before boiling water is added, or the starch will be lumpy, Digitized by Google (c) Boiling water swells and bursts the starch grains. (d) Moisture and heat are necessary to soften starch grains. (e) The presence of starch in foods may be shown by means of iodine which turns starch solutions a beautiful blue. Cooking Starch. — All starchy foods . require a longj thorough cooking at a high temperature to make them digestible. Agents for Thickening. — The common agents used for thickening are flour, corn starch, arrowroot, rice flour, potato flour, and eggs ; gelatin, junket, and sea moss are often used for thickening milk. Starch thickens more than flour, therefore only half as much starch as flour needs to be used to thicken a measure of liquid. Table for Thickening 1 tbs. flour will thicken 1 cup liquid for soup. 2 tbs. of flour will thicken 1 cup of liquid for gravies or sauces. 1 egg is used to 1 cup of milk for soft or baked custard. 1 level tbs. granulated gelatin will stififen 1 pt. of liquid after the mixture is ice cold. DESSERT STARCHES Corn starch. Tapioca. Arrowroot. Sago. RECIPE 41. CORN STARCH BLANCMANGE 6 tbs. com starch Scald 2J c. milk. Mix together the