The school kitchen textbook

Beef: onions, diced potatoes, and brown gravy or sauce. LEFT OVERS Veal: stuffing, rice, turnip and tomato sauce. Ham : mustard, hard eggs, and white sauce. Fish: onions, pickles, and tomato sauce. Oysters : celery, bacon and white sauce. Questions on Lessons IV and V What are our three objects in cooking meat ? How may meat be cooked in water ? What kind of a piece of meat would be best to boil ? Why do we keep it whole ? Why use boiling water? What is the advantage in slow cooking ? What use can we make of the water in which we cook meat? How do we improve the flavor of meat cooked in water ? What is smothered meat ? How may we use the fat of meat? How do you prepare tender meat for made-over dishes? What must first be done with tough meat ? How many kinds of meat can you think of that might be prepared as we did the hash ? How many like the scalloped mutton? What use may be made of the bones, gristle, and fat? What is macaroni ? Why is it better to cook flour for gravy in hot fat instead of in hot water? LESSON VI PASTRY Recipe, No. 137. Pastry 1 hp. c. pastry flour. 2 tbsp. dripping or butter. ^ tsp. baking-powder. 2 tbsp. lard. ^ tsp. salt. Sift flour, salt, and baking-powder together, and rub or chop in the dripping. Mix quite stiff with cold water (onefourth cup or more). Turn out on a floured board, pat into a flat cake, roll out one fourth inch thick, and spread the lard over the surface. Sprinkle with flour, fold over and over, and roll out again into a long narrow strip. Then roll over and over like a jelly roll, and cut off from the end as needed. This recipe makes just enough for two crusts for plates of the usual size, or one pie with two crusts. Divide the dough into two parts, turn each half over on the side and pat into a round shape. Then roll uniformly, keeping the shape circular till it will fit the plate. Recipe, No. 138. Pies with no Under Crust Make all fruit pies in a deep earthen dish and without an under crust. Fill the dish with fruit ; add sugar and cold water. Cut a strip of paste one half inch wide, wet the edge of the dish, lay the strip of paste on the wet edge, wet the paste, then cover with a piece of paste the size of the top of the dish, press the edges gently, trim and bake in a hot oven about thirty minutes, or until the fruit is soft. By using a fluted cutter the edge of the pie will be more attractive. PASTRY 211 Recipe, No. 139. Rhubarb Pie Wash and cut the stalks into inch-pieces. Allow one half cup sugar and one fourth cup water to each cup of fruit. Recipe, No. 140. Apple Pie Wipe and cut sour apples in quarters, remove the cores and skins, and cut each quarter in two pieces lengthwise. Allow two tablespoons of sugar for an ordinary apple, and if not juicy add one half tablespoon water. Recipe, No. 141. Berry Pies Canned berries may be used when time is limited. Make crust as directed and bake in deep plate with no under crust. Recipe, No. 142. Pies with no Upper Crust