Household science and arts

Pupils who have followed this course up to this point are now able to undertake original work in the form of composing menus. They will find great profit and interest in making menus suiting different sets of conditions. The main emphasis of this work, however, should be on planning simple nourishing meals, which return the greatest food value for the least money. This matter of the relation of expense and value is a very important one to the housekeeper. She spends most of the money which is earned. Girls should at this point make and discuss tables of the current cost of different foods. In view of the knowledge gained in making these tables, the menus made by the class should be discussed and judged on the basis of their cost and value. In making practical application of the menu which the teacher decides gives the most value for money expended, it is well to allow a few members of the class to take entire responsibility of the preparation and serving, and several others the entire responsibility of cleaning the kitchen and leaving it in order. Several lessons can be spent most profitably in repeating the exercise suggested here. When it is practicable, the menus should be composed outside of school hours, and notes for discussion should be brought by each pupil. Some pupils may be able to use such reference books as these: "Principles of Cookery,'' Barrows; "Household Digitized by Google FROZEN DESSERTS 163 Management," Terrill ; " Cost of Living," Ellen H. Richards ; "Cost of Foods," Ellen H. Richards; "The Woman Who Spends," Bertha J. Richardson; "Practical Dietetics," Alida Frances Pattee. Frozen Desserts Ice Cream. — Near the end of the school year it is advisable to make frozen desserts. Ice creams contain cream, or eggs and milk as a substitute for it ; sugar and flavoring are needed. Water ices are still simpler in their composition, as they contain only water, sugar, and fruit juice. Food Value. — The ingredients of ice cream render it highly nutritious. It is more welcome in hot weather. Both ice cream and water ices make a cooling, attractive food, which is often excellent for invahds. Freezing is accomplished by means of crushed ice and salt. The salt and ice combine and form an intensely cold brine which freezes the contents of a can immersed in it. Proportions of Ice and Salt. — Three parts of cracked ice and one of rock salt are used for freezing ice creams. Equal parts of ice and salt are used for sherbets and water ices. Adjustment of Freezer. — After placing ice in a canvas bag and pounding it until the ice is cracked fine, fit the fempty can into the socket in the freezer and put in the dasher. Then pour the mixture to be frozen into the can, filling it not over three quarters full, as the mixture expands in freezing. Next put on the cover and adjust the cross bar so that when the crank is turned the can revolves. Packing. — Fill the space between the can and the pail soUd with ice and salt, having ice for the bottom layer. Pack the pail a little above the cream in the can, turning the crank occasionally to let the ice and salt settle compactly. During the freezing, which takes about twenty minutes, Digitized by Google the crank should be turned steadily for ice creams and occasionally for water ices until the mixture becomes stiflF enough to make turning difficult. Care after Freezing. — To avoid getting salt into the mixture, wipe the cover of the can carefully before removing it ; then remove the dasher and scrape the cream from the sides of the can and pack it down solid with a long-handled spoon. Put a cork into the hole in the cover and fit the cover tight on the can. Draw ofif the salt water through the hole in the side of the pail, repack the pail with ice and salt, and cover the freezer with an old blanket.