The school kitchen textbook

Lettuce. Pick off each leaf; remove decayed portions; wash in cold water, turning each leaf inside down so grit can drop out; drain and wrap in a napkin and lay it in the refrigerator until needed ; or put it into a tin pail ; cover well, and keep it down cellar. Celery. Trim off leaves and root ; scrape off the browned part ; wash and wrap in napkin, as for lettuce. Scrape only the portion needed for immediate use. Questions on Lessons I, II, and III Why should we study food ? What mineral do we add to our What is food? food? Name some foods which you Is pepper a mineral food? know and where obtain them. Why do we need to know about What foods are eaten un- these food stuffs ? cooked? How may we serve a picnic Name some of the foods which lunch as daintily as on the are manufactured by the dining table ? various processes. Why do we wrap wafer sand- What foods do we buy in bar- wiches in waxed paper and rels? tubs? bottles? bread sandwiches in a damp Name the five groups of food napkin? Give an original stuffs. lunch menu which will con- What foods contain the most tain all the food stuffs using starch? protein? fat? only foods which need no What mineral matter do we find further cooking. in eggs? vegetables? LESSON IV NATURAL FOODS While we are studying the kitchen equipment, or some methods of cleaning, we should also learn more about the natural foods, or those which require no cooking. The following recipes show types of each of the food stuffs. We must keep in mind through all the lessons that these food stuffs are seldom found alone and that when we speak of certain foods as belonging to the proteins or the fats, — we mean that the edible part, which is all we can utilize, contains a large proportion of that particular food stuff. Recipe, No. IL Sliced Apples Cut four large, tart apples in eighths ; pare and core, and cut across sections in thin slices, less than an eighth of an inch. Let the slices fall into a shallow earthen dish, and as soon as one apple is sliced, sprinkle over it a little salt and an even coating of sugar. Mix the juice of one small lemon with half a cup of water, and put a quarter of it over the apple. Then repeat until all the apples and water are used. Cover and after five minutes drain off the syrup and toss the apples over and pour the syrup over again. Repeat this at intervals of five minutes, several times, then taste and add more sugar or lemon to the syrup as preferred. This may be served as a sauce for dessert or be combined with bananas. Or you may use less sugar and water ; add a little paprika, and serve it on a bed of shredded lettuce as a salad, and eat with scraped raw beef sandwiches. Those who cannot eat oil, and who prefer sugar and lemon on lettuce, will find the apple a pleasant addition. Recipe, No. 12. Creamed Walnuts