Public school household science

Prepare the potatoes. Put the butter and crumbs in a saucepan and stir them over the fire until the butter is thoroughly mixed. Make the white sauce. Put onethird of the sauce in a small baking dish, cover it with half of the potatoes ; put in another third of the sauce, then the remainder of the potatoes ; and cover all with the rest of the sauce. Sprinkle tlie crumbs evenly over the top, and bake in a moderate oven until brown. Note. — Equal quantities of fish or meat may be substituted for the potatoes. Other vegetables may be used instead of potatoes. The dish may be prepared some hours before it is to be baked. 118._WHITE SAUCE 1 cup milk. I J tbsp. butter. 2 tbsps. flour. I J tsp. salt. Pepper to taste. Put three-quarters of the milk to heat in a saucepan, stirring often to prevent burning. Mix the flour in a small bowl with two tablespoonfuls of the cold milk, and thin it down with tlie remainder. Stir this gradually into the hot milk, and stir it constantly until it thickens and boils a minute. Stir in the butter, salt and pepper, and it is ready to serve. If it must stand, cover the saucepan closely and stand it in a pan of hot water or over steam. 119.— CREAM SAUCE. 1 cup milk. 2 tbsps. butter. 2 tbsps. flour. I tsp. salt. ^ tsp. popper. Melt the butter, add tlie flour and stir over the firo until frothy. Add tiio milk and stir constantly until it thickens and boils a minute. Stir in the seasoning and it is ready to serve. The milk may be heated before it is added, in which case it must be stirred gradually into the flour and butter. This is probably the better way when a large quantity is being made. 120.— BAKED BEANS. 2 cups white beans. | tsp. pepper, i lb. salt pork. 1 tbsp. salt. 1 tsp. mustard. i tsp. molasses. 2 tsps. sugar. Pick over, wash, and soak the beans, as if for " boiled beans." Drain, rinse, and put on to simmer in soft water. Wash off tlie pork, score the rind, and put it into simmer with the beans. Simmer until the bean skins crack open, when one is taken out and blown upon. Drain the water off and put into the bean pot, with the pork in the middle, showing only the rind. Put the mustard, sugar, pepper, salt and molasses in a cup, add boiling water and mix and pour over the beans. Add enough more boiling water to just cover the beans. Cover closely and bake ten hours or more in a slow oven. Keep the water just to the top of the beans, and never let it bubble. An earthen pot is best. 121.— DRIPPING. Cut beef, mutton or pork fat into small pieces, put them into an iron or graniteware pan, cover with cold water and cook slowly over a moderate fire four or five hours, stirring frequently to prevent fat sticking to the pan. "When all the water has passed off and the fat is still, remove from the fire. When slightly cooled strain through cheesecloth. When quite cold cover tightly. 122.— TO TRY OUT FAT. Cut the fat into bits and put into a pan in the oven with enough cold water to cover, and simmer for several hours. When the fat is melted, and nearly free from water, strain it, pressing with a spoon to get all the fat. 123.— TO CLARIFY FAT.