Household science and arts

Bake crackers, as directed in No. 37. Chop or grate the cheese. Sprinkle the half crackers with grated cheese, return them to the oven, and bake them until the cheese is melted. RECIPE 78. WELSH RAREBIT 6 slices of toast or Prepare the toast and keep it hot. Melt toasted crackers the butter, add cornstarch, and stir it until 1 tbs. butter it is smooth ; add the cream gradually and 1 tbs. comstarct cook it about three minutes. Add the Digitized by Google 1)0. chopped cheese cheese and seasoning, stir it quickly until i ts. salt the cheese is melted (and no longer). Pour i ts. mustard it over the toast and serve it at once. Few grains cayenne i c. thin cream or milk RECIPE 79. CREAMED CHEESE Creamed cheese may be made as in No. 78, but using 1 c. milk and one beaten egg. Add the beaten egg last, cook it one minute longer. Serve it on toasted crackers. CHEESE FONDUE Cook the bread crumbs and the milk together, in double boiler, stirring it until the mixture is hot and smooth; add the butter, cheese, salt, and pepper, cook it about one minute longer and remove it from the fire; add the beaten egg. Bake it about twenty minutes in a buttered pudding dish or until it is light brown on top. Serve it at once. CHEESE STRAWS Cream the cheese and butter together, and add the milk; mix the flour, bread crumbs, and seasoning, and add these to the cheese mixture. Knead it thoroughly, or until it is smooth. Roll it thin as pastry, cut it into strips about six inches long and one inch wide. Bake the strips on a buttered tin sheet in a hot oven for about ten minutes, or until they are brown.. Eggs Teachers will have the egg lessons in the spring when eggs are cheapest. Before learning how to cook eggs you should know what they cost at different seasons of the year. 1 c. bread crumbs i c. milk IJ c. grated cheese 1 egg beaten well 1 tbs. butter i ts. salt Few grains cayenne pepper i c. cheese grated 1 ts. butter 2 ts. milk 4 tbs. flour i c. fresh bread crumbs i ts. salt Spk. paprika Few grains cayenne Digitized by Google EGGS 71 General Composition. — Eggs contain proteid, aJbumin, water, fat, and mineral matter. Food Value. — Eggs, like milk, are very nutritions, containing in the correct proportion all the food elements necessary for the body. Because of the amount of proteid they contain they make an excellent substitute for meat. Fresh eggs when properly cooked are very easily digested, and raw eggs are even more digestible. It must be remembered that the manner of cooking greatly affects the digestibility of eggs. Parts of the Egg. — Notice the white and yolk and see how the yolk lies in the egg. Find the membrane which incloses the yolk, and the membrane which lines the shells. The shell is porous and constitutes about one tenth of the entire weight. The white is almost pure albumin and water, and is called albumen. It contains some mineral matter. The yolk is composed of fat, albumin, and mineral matter. It is held in place by two cords attached to the white. The membrane covering the yolk is very thin and delicate. The membrane lining the shell is tough and strong. Household Test for Fresh Eggs. — Fresh eggs should be heavy and have a slightly rough shell. If dropped into a bowl of cold water, they sink inmiediately. Methods for Keeping Eggs. — When eggs are kept for some time, the water inside evaporates through the porous shell. Air passes through the shell to take the place of the evaporated water. The air allows changes to occur within the shell, as germs often erter with it and increase until the egg is spoiled. If the purity of an egg is to be kept, the pores of the shell must be closed so as to exclude air and germs. This may be done in different ways : — By coating them with paraflSn, vaseline, etc.