Principles of cooking

Oyster Stew. — Heat one pint of milk and one pint of water, or one quart of milk, to the boiling point. Add one pint of oysters, three tablespoons of butter, one half teaspoon of salt, one eighth teaspoon of pepper, and cook. until the edges of the oysters begin to curl. Serve immediately. Fried Oysters. — Purchase large select oysters for frying. Wash and drain the oysters, and dry on a soft cloth. Season with salt and pepper and then dip the oysters in bread crumbs, slightly beaten egg, and crumbs, and sauté in butter until brown on both sides, or fry in deep fat. Scalloped Oysters. — Roll two cups of bread or cracker crumbs until fine. Melt one half cup of butter and mix it 3 ” PLANNING A DINNER 177 with the crumbs. Mix one pint of oysters, one teaspoon of salt, one eighth teaspoon of pepper, and one cup of milk. - Spread one third of the crumbs in the bottom of the baking dish, cover with one half of the oysters, put in another third of the crumbs and the remainder of the oysters, cover with the rest of the crumbs, and bake 20 to 30 minutes. PLANNING AND SERVING A DINNER After the meat lessons, the pupils are prepared to plan and serve a dinner, following the same method pursued for the breakfasts and lunches. A DINNER TABLE. Dinner may consist of the following courses : — I. Soup t. Meat, potato, and one 2. Meat, potato, and one other vegtable other vegetable 2. Salad 3. Dessert | 3. Dessert Beef Loaf Veal Cutlets PLANNING A DINNER SUGGESTED MENUS Cream of Celery Soup Tomato Sauce Mashed Potato Creamed Cauliflower Lemon Pie Brown Sauce | Baked Potato Lima Beans Cabbage Salad or Waldorf Salad Leg of Mutton Chocolate Pudding Riced Potatoes Squash Lettuce Salad Caramel Ice Cream Cake Fried Chicken Cream of Tomato Soup Baked Potato Creamed Peas Banana and Nut Salad Bavarian Cream — CHAPTER: XIII GELATINS AND ICES. SOME ADDITIONAL RECIPES GELATIN GELATIN is manufactured from the albuminoids in meat, —ossein in bone, elastin in cell walls, collagen in connective tissue. Bone, tendons, ligaments, and all forms of connective tissue are boiled, and the substance extracted | forms gelatin when cooled. It occurs in greatest abundance in the bones of young animals. Gelatin does not build tissue, but yields heat and energy when oxidized. Its food value is not very high, as so small a quantity of it is used at a time. It is easily digested and furnishes a vehicle for adding nutritious foods to the diet, as it makes it possible to serve them in attractive ways. General Directions. — One box of pulverized gelatin contains four tablespoons of gelatin. It should be soaked in one cup of cold water for ten minutes.. Add one quart of boiling water, but never boil gelatin, or the thickening power is destroyed. For thick jelly use less water. Pineapple juice should be boiled before gelatin is added, as the fresh pineapple contains _a_ ferment that prevents the gelatin from thickening. Re eepenirny 7s ane Fruit Salad. — Dissolve one box of Knox pulverized gelatin in one cup of cold water. Boil one pint of canned pineapple, remove from the fire, add juice of two lemons, three oranges, and one cup of sugar; add one pint of boiling water to the dissolved gelatin, the fruit Juice, one cup 180 GELATINS AND ICES of celery cut fine, and one fourth pound of shelled and blanched almonds split lengthwise. Turn into molds, and let stand until it stiffens. Serve with Cooked Dressing which has been thinned with whipped cream.