Household science and arts

Scald the milk. Mix the flour with a little cold milk to take out any lumps. Pour it into the hot milk and cook it over the fire for three minutes, stirring it constantly; then put it into a double boiler. Wash and stone the raisins, add them to the flour mixture, and cook it one half hour. Strain it and season with salt. BARLEY GRUEL Scald the milk. Mix the barley flour with a little cold milk and stir it into the scalded milk. Cook it in a double boiler one and one half hours. Strain it and season it with salt. INDIAN-MEAL GRUEL Mix the meal, flour, and salt with the cold water. Pour on boiling water and cook it over the fire for fifteen minutes, stirring it constantly. Cook it in a double boiler one and one half hours. Strain it and dilute it with milk or cream. Digitized by Google RECIPE 279. ^ OATMEAL GRUEL } c. oatmeal and Roll the oatmeal on a board with a cold water rolling pin until it is mealy ; then put it into a tumbler and fill the tumbler with cold water. Stir it; allow the meal to settle, and pour off the mealy water into a saucepan. Repeat this process as long as the water looks mealy. Set the saucepan where the gruel will simmer for one and a half hours. Strain it, season it with salt. Thin it with cream or milk, and serve it hot. Invalid Cookery Applied. — You have several recipes for making attractive and wholesome dishes for invalids. Your teacher will now see if you are able to apply what has been taught you. She will ask each girl in the class to prepare at home a menu telling what she would serve on a hot day for an invalid's breakfast, dinner, and supper. When writing out the menu, you will also tell your teacher what you would do to make the tray attractive. She may ask you also to follow out the same direction for a menu to serve on a cold day. When you bring in your menus, the teacher will select the best and have it cooked and served in class. Sandwiches It is often necessary to prepare sandwiches ahead of time. In this case they should be wrapped in paraffin paper or in a slightly damp cloth to keep them fresh. Bread about 24 hours old is best for sandwiches. The crust should be removed after the sandwich is made. Sandwiches are daintier when served small or in fancy shapes, and if the butter is creamed before it is used, it will spread more evenly. For sandwich filling cold cooked meats or fish may be minced fine and mixed with a little salad dressing ; or thin Digiti: zed by Google SANDWICHES slices of cold meat may be used ; or chopped eggs ; or cream cheese with nuts ; or olives, or chopped peppers. Acids in the form of capers, pickles, or lemon juice are often used for flavor in chopped filling. Jelly, jams, and marmalades make very nice sweet sandwiches. They may be served at afternoon teas. RECIPE 280. BREAD AND BUTTER SANDWICHES Use white, graham, entire wheat, or brown bread. Remove the end slice from the loaf. Spread the end of the loaf with creamed or softened butter. Cut off the thinnest slice possible. Repeat until you have the number of slices desired. Put two slices together, trim off crusts, and cut the sandwiches into squares, triangles, oblongs, or rounds. RECIPE 281. BOSTON BROWN BREAD SANDWICHES Butter cold brown bread and cut it into thin slices. Spread the slices with cream cheese and chopped English walnuts. RECIPE 282. SLICED-HAM SANDWICHES Slice cold ham as thinly as possible. Butter thin slices of bread. Put sliced ham between two slices of bread. Press the slices together, trim crusts, and cut the sandwiches into squares. CHOPPED-HAM SANDWICHES Mix the ingredients. Cut thin slices of bread, and butter them. Spread the meat mixture on the buttered bread and press two slices together. Trim them and cut into triangles. i c. cooked ham (chopped fine) i ts. chopped capers