Principles of cookery

Farmers' Bulletin No. 203, free. Improved Method of Canning, in Farmers' Bulletin No. 262. Use and Abuse of Food Preservatives. Extract No. 221. Free, Department of Agriculture, Washington, D. C. MEETING II (Study pages 39-54) Milk Make sour milk cheese and junket. (See page 44.) Show how acid may be used with milk without curdling. (See page 45.) References: Farmers' Bulletin No. 42, Facts about Milk; No. 74, Milk as Food; No. 29, Souring of Milk and other Changes in Milk Products; No. 63, Care of Milk on the Farm; No. 210, The Covered Milk pail; No. 227, Clean Milk. (Milk and its Products, by Wing. ($1.00, postage ioc.) Butter See experiments page 50. White. Sauce: In a chafing dish, or over a small kerosene or gas burner, make white sauce by three methods described on page 51. To what extent may other less expensive fats be substituted for butter. Make white sauce with oleomargarine. Have some member make two or three small cakes from the, same recipe. In one use butter, in another oleomargarine, in another a mixture of equal parts of lard and beef suet. Bake all at the same time and have all conditions. ,as nearly the same as possible. Show results. Topic: French Sauces and their Inventors. See Hand Book of Domestic Science, by Wilson, page 69. ($1.00, postage ioc.) And other books. References: Extract No. 44. Butter Substitutes. Sanitary and Economic Cooking, by Mary Hinman Abel. Chapter on Fats and Oils. (40c, postage 6c.) Cheese Make and serve Welsh rarebit made from different recipes, using the same kind of cheese, or make two lots by the same recipe and method, using two or more grades of cheese. See Question 17. Exhibit: Show samples of all possible kinds of cheese; prices and composition. Topic: Ways of using Cheese in Cookery. See Sanitary and Economic Cooking and Cook Books. References: Farmers' Bulletin No. 82, Curd Test in Cheese Making; No. 144, The Curing of Cheese; No. 162, Cheese Prints; No. 202, Manufacture of Cottage Cheese; No. 244, The Food Value of Cottage Cheese; No. 166, Cheese Making on on the Farm. Chemistry of Cooking, by Williams; Chapter IX, Cheese. ($1.50, postage 2c.) (Select answers to Test Questions on Part I and send them to the School for correction and report on experiments.) MEETING III (Study pages 55-82) Eggs See experiments on cooking of eggs in water, page 57. Try similar experiments in "frying" eggs with fat at high and low temperature. See Question 6. Show egg mixtures as custards, sponge cakes, etc., cooked at too high a temperature and the same ingredients COOked at correct temperature. PROGRAM 193 References: Farmers' Bulletin No. 12S, Eggs and their Use as Food; No. 103, Preserving Eggs; No. 122, Flavor of Eggs; No. 262, Color of Eggs. Meat, Fish, Fowl Sanitary and Economic Cooking, "Methods of Cocking Meat," by Mary Hinman Abel. (40c, postage 6c.) See Cook Books. Farmers' Bulletin No. 34, Meats: Composition and Cooking; No. 85, Fish as Food; No. 182, Poultry as Food; No. 193, Cooking Meat; No. 162, Cooking Meat. The Roasting of Beef, by Isabel Bevier. Circular No. 71, University of Illinois (postage 2c). Topic: Methods of Cooking Cheap Cuts of Meat in Palatable Form. MEETING IV