Public school household science

Select potatoes of uniform size. Wash, pare and drop at once into cold water to prevent discoloring. (Towards spring potatoes will need to be soaked at least two hours.) Cover with boiling water and boil gently until they can be easily pierced with a knife point or fork. Drain, at once, dredge with salt, and shake over the fire for a moment to dry. Stand in a warm place, uncovered, for a minute or two. Serve in a hot vegetable dish covered with a napkin. 20.— BAKED POTATOES. Select medium-sized potatoes, as uniform in size as possible. Wash and scrub with a vegetable brush. Place in a dripping pan, or on a rack, and bake in a hot oven for forty minutes, or until soft. When cooked break the skins so as to allow the steam to escape, else they will become soggy. This is the most digestible way of cooking potatoes. 21.— MASHED POTATOES. Boil potatoes — without skins — and mash in the kettle in which they are boiled. When free from lumps add to each cup of mashed potato 1 tap. butter. I J tap. salt. 2 tbsps. hot milk. | A spk. white popper. Beat all together until light and creamy. Re-heat and pile lightly without smoothing in a hot dish. 22.— POTATOES BAKED WITH MEAT. Pare and par-boil potatoes ten minutes. Drain and place around the roast in the pan. Bake until tender, basting and turning occasionally. Ordinary potatoes require about forty minutes. 23.— SAUTED POTATOES. Cut cold-boiled potatoes in one-fourth-inch slices, sprinkle with pepper and salt, put in a hot, well-greased frying-pan, brown on one side, turn and brown the other, and serve at once. 24.— BOILED BEANS (White or Lima). 1 cup beans. I 1 tbsp. butter. ^ cup milk. I 1 tsp. salt. Pick over one cupful of beans, soak in a quart o*f cold water over night. Drain off the water, add one quart of cold water and quarter teaspoonful of baking soda. Bring to boiling and let simmer for two hours. Drain, add the butter, salt and milk and stand on the back of the stove ten minutes. 25.— SUCCOTASH OF DRIED BEANS AND CANNED CORN.* 1 cup dried beans. ^ can corn. 1 cup milk. 1^ tsps. salt. 2 tbsps. butter. Cook the beans as in above recipe, drain and add the seasoning, milk and corn. Cook for three minutes after they begin to boil. * This is better made with Lima beans. BREAKFAST CEREALS. Cereals take the first place among vegetable foods, owing to their cheapness and great nutritive value. They contain 65-70% starch, 10-12% water, 10-12% proteids, |-8% fat, and 2% mineral matter. The chief cereals are wheat, oats, barley, rice, corn and rye, and from them are produced the various flours, meals, breakfast cereals and patent breakfast foods. The nutritive value of breakfast cereals depends very much » upon the manner of cooking. General Rules for Cooking Breakfast Cereals. 1. Cook in boiling salted water — one quarter teaspoonful to every cupful of water. 2. Quantity of dry cereal to one cupful of water. (a) One quarter cup of oatmeal, rice, or cracked wheat. (6) One half cup of rolled oats, or any flaked cereal. (c) Three tablespoonfuls cornmeal, farina or any granular cereal. 3. Methods of cooking breakfast cereals.