FoodNet

The school kitchen textbook

1915

Page 91 · 5 recipe records on this page

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
the water and are soft when tried with a silver fork, add sugar to taste (half a cup is sufficient unless the apples are very tart) and remove at once, stirring as the sugar melts, and this will beat the apple to a smooth mass. If they are tough and knurly there will be hard places in the sauce, but a fair mellow apple will cook uniformly. If eaten hot for breakfast a little butter is an addition.✪ Fresh Apple Sauce Recipe, No. 91. Baked Bananas Peel, halve them each way, allow one teaspoon sugar, one teaspoon lemon juice and half teaspoon butter for each banana ; put them in earthen baking dish ; nearly cover with hot water✪ Baked Bananas and bake about twenty minutes. Recipe, No. 92. Baked Quinces Wipe, core, fill cavities with sugar, half cover with hot water, bake till soft, baste with the syrup. Serve quinces hot and dot with butter✪ Baked Quinces. Recipe, No. 93. Hard Pears, Sweet Apples Wipe, steam till nearly tender, add sugar to the water✪ Hard Pears, Sweet Apples, turn both into pan, and bake till soft. LESSON XXIII VEGETABLES Vegetables CHEMICAL COMPOSITION Water Protein Fat Carbo- Ash hydrates Tomatoes . . . . 94.3 0.9 0.4 3.9 0.5 Spinach . . . 92.3 2.1 .3 3.2 2.1 Celery . . . 75.6 .9 .1 7.7 .9 Squash . . . . 44.2 .7 .2 4.5 .4 Potatoes . . . 62.6 1.8 .1 14.7 .8 Cabbage . . . 77.7 1.4 .2 4.8 .9 Peas, shelled . 74.6 7.0 .5 16.9 1.0 Lima Beans . 68.5 7.1 .7 22.0 1.7 String Beans . . 83.0 2.1 .3 6.9 .7 Water Proteij f Fat Carbohydrates Ash Tomatoes Lima Bej ms Lima Beans Lima Beans Spinach Spinach Peas Peas Peas Lima Beans String f String Tomatoes Potatoes Peas Beans ] Beans Spinach Celery Cabbage Celery Cabbage i Spinach String String Celery Potatoes Beans Beans Potatoes Peas Cabbage Cabbage Cabbage String Lima f Celery Squash Squash Beans Beans \ Tomatoe s 1 Potatoes Tomatoes Tomatoes Potatoes Sqi las h Celery Spinach Squash Squash TIME-TABLE FOR BOILING VEGETABLES Green corn 5 to 10 m. Rice, peas, tomatoes, asparagus 15 to 20 m. Potatoes, macaroni, squash, celery, spinach, cabbage 20 to 30 m. Young beets, carrots, turnips, onions, parsnips, cauliflower 30 to 45 m. String beans, shelled beans, oyster plant . . . 45 to 60 m. Winter vegetables, oatmeal, hominy, and wheat 1 to 2 hrs, 171 172 SCHOOL KITCHEN TEXTBOOK Seasoning. One pint of vegetables, mashed or sliced, or one pint of small whole vegetables, requires two tablespoons butter, one teaspoon salt, one eighth teaspoon pepper. Squash, peas, and beans are improved by one teaspoon sugar. Milk, thin cream, or the vegetable liquid may be used to moisten such as are too dry. Recipe, No. 94. Stewed Tomatoes ✪ Stewed Tomatoes