Principles of cooking

How to Secure Supplies. — Supplies may be brought from home by the various pupils in turn. Supplies may be pur- chased by the teacher from funds furnished by the school board. Supplies may be purchased from funds derived from entertainments, school fairs, or prizes secured by pupils who enter things made at school at county or state fairs. The best method is probably to have the mothers supply the food needed, as things can be supplied from farm homes at much lower cost than they can be purchased by the teacher at city stores. This is the hardest problem for the teacher and should be solved by the community. — Suggestions for Serving the School Lunch. — Pupils bring their lunch from home and the school lunch supple- ments. Prepare but one dish each day and vary the dish from day to day. Let pupils know what the dish is to be; plan a week ahead. Have one or two of the girls make all preparations, before school opens (that can be made), so that the lunch work interferes but little with the pupils’ regular school work. 200 TEACHING COOKING IN RURAL SCHOOLS Have one girl get the food ready to serve when school is dismissed, or pupils will start to eat their lunches from _ their lunch boxes. | Have each pupil set his desk with paper napkin for the table cloth, and place the knife, fork, spoon, and cup in proper position. : Have each pupil fill his own glass or cup with water before the hot food is served. Have all pupils seated but the server, teacher included, if possible. | Have the older girls do the serving and preparing of food at first, then pupils in turn. Have all pupils remain seated at their desks until they have been excused by the teacher. Have some pupils prepared to encourage conversation, stories, and laughter at the meal... Make the meal time a social hour. Have each pupil scrape his own plate and other dishes and pile them properly. - Have the boys scour the knives and utensils, carry the water, tend the fire, and empty the dishwater and refuse. Have two different pupils wash the dishes daily until all have shared in the work. FOODS WHICH MAY: BE EASILY ‘AND QUICKLY PREPARED Baked apples Mush and milk Baked potatoes Tomato soup, pea soup, potato Creamed potatoes, creamed car- soup Tots, euc! Corn chowder Scalloped potatoes Cocoa, cereal coffee Rice and cheese Bacon and eggs Rice and milk and sugar Bacon and corn TEACHING COOKING IN RURAL SCHOOLS 201 Apple sauce Cookies Dried fruits, as prunes Custard Cottage pie Hash, meat and cold potatoes Macaroni and cheese brought from home Brown Betty Doughnuts Gingerbread Fritters BOOKS TO READ “How the World is Fed,’’ Carpenter. “How We are Fed,’ Chamberlain. Bulletins on Foods from the U. S. Dept. of Agriculture. 34- T2704 £31. 142. 175: 205. 256. 205. 208. 391. 413. 270. \s77. 521. 389. 363. 348. 182. 203. 93- LIST OF FARMERS’ BULLETINS These may be obtained free. Meats: Composition and Cooking. Beans, Peas, and Other Legumes as Food. Household Tests for Oleomargarine and Renovated Butter. Nutrition and Nutritive Value of Food. Home Manufacture and Use of Unfermented Grape Juice. Canned Fruits, Preserves, and Jellies. Preparation of Vegetables for the Table. Potatoes and Other Root Crops as Food. Food Value of Corn and Corn Products. Economical Use of Meat in the Home. The Care of Milk and Its Use in the Home. Modern Conveniences for the Farm Home. Harmfulness of Headache Mixtures. . Canning Tomatoes at Home and in Club Work. Comforts and Conveniences in Farmers’ Homes. Bread Making. 375. Care of Food in the Home. Milk as Food. 359. Canning Vegetables at Home. Bacteria in Milk. 332. Nuts; Their Uses as Food. Poultry as Food. 249. Cereal Breakfast Foods. Fruit as Food. 241. Butter Making on the Farm. Sugar as Food. 166. Cheese Making on the Farm. Fish as Food. - 128. Eggs; Their Uses as Food.