The school kitchen textbook

Soak one fourth cup Irish moss in cold water until soft ; pick over, wash, tie in a thin lace bag, and put it into the double boiler with one pint milk ; boil until it thickens when dropped on a cold plate. Add one fourth teaspoon salt, strain, and add one half teaspoon vanilla flavoring. Turn into a mould that has been wet with cold water. Questions on Invalid Cookery What do invalids need besides Is it ever well for us to do withdaintily prepared food ? out food for a day or two ? What objectionable things are What kinds of food are suitsometimes left in a sick- able in the beginning of sickroom ? ness ? What can you think of that What foods are suitable when would give comfort to an the system demands immeinvalid ? diate nourishment ? What would cause them dis- What are the most easily comfort ? assimilated foods ? LESSON XXIX EARLY VEGETABLES Recipe, No. 205. Asparagus Select thick, short stalks, tips not opened ; wash, break off lower end where it will snap easily, scrape off bracts and tough fibre on end. Wash again and tie in bundles. Use a deep narrow stew pan so that the stalks may stand upright, or lay them in a broad low pan. Nearly cover with boihng water, cover the pan and boil steadily twenty minutes or until tender. Pour out the water, salt it slightly and moisten the crust of toast in it ; spread with butter ; lay a few stalks on each slice, and add more bits of butter and salt. Serve hot as a course for dinner, or as the chief dish for luncheon or supper. Celery, trim, scrape, and cut stalks in three-inch lengths. Leeks, trim off rootlets and green tops, and divide if long. Cucumbers, pare and quarter lengthwise. Follow directions for asparagus for cooking, seasoning, and serving. Recipe, No. 206. Greens, Spinach Select fresh juicy leaves ; if only slightly wilted soaking may revive them, but if bruised and decayed reject them. Pick over, trim, rub well in cold water, lift out into another pan, and repeat this in five waters or until no sediment appears. This is an important part of the process. Drain and put into a kettle with the water that drips from them ; cook slowly at first, until the juice is drawn out, then quickly until tender. Use more water with dandelion greens if you dislike the strong flavor, and drain it off when done. When cold it is a wholesome drink to those who like the bitter flavor. After draining, chop the greens to be sure the long fibres are cut ; season with butter and salt, and serve with lemon or vinegar. Recipe, No. 207. Green Peas and Shell Beans Select smooth, green pea pods that squeak in handling and are not filled out tight ; bean pods fresh or bright color, well filled but not beginning to open; unless fresh picked wash before shelling. Discard or lay aside for soup any white pea pods. Shell, pick over, rinse quickly and put into unsalted boiling water nearly to cover; let it boil down before serving. Cook small young peas about twenty minutes ; large mealy peas one hour. Shell beans are better if after boiling five miijutes you add one fourth teaspoon soda ; stir well ; then turn into a colander; rinse and put again into boiling water and cook till quite soft, adding water as needed to prevent burning, and have enough to moisten when done.