A simple course in home economics for rural schools

Teacher's Aim: To teach the value of cereals in the dietary. To show the costliness of ready-to-serve cereals. Pupil's Aim: To study and prepare cereals. Suggested Questions What package cereal do you use at home? What others are there on the market? What is the difference in value of these various cereals? What is the value of cereals in the diet ? How should cereals be cooked? Should they be served with sugar? What can be done with left over cereals? Related Subjects Geography : Draw a map and locate wheat and corn belts of the United States. Draw a map of Texas and locate as many of the flour and meal mills as possible. Mathematics: How many servings of one-half cup are there in a package of "Puffed Rice." Compute the cost per person. 44 Bulletin of tlie University of Texas How many servings, allowing two tablespoons of any cereal, are there in one package of "Cream of Wheat"? Compute cost per serving. English: Write lip notebooks and recipes. T.earn to spell and define all new words used in this lesson. Eead and retell the story of Ceres and Proserpine. Recipes The following rules apply to the cooking of cereals. Scatter the cereals slowly into boiling salted water (or milk). The water should not stop boiling during the addition of the cereal. Continue the boiling at least five minutes after the cereal is added. Stir the cereal with a fork, or with an egg whip. When the cereal has boiled five minutes place it in a double boiler, steamer or fireless cooker and allow it to cook thoroughly. In general it is better to at least double the time for cooking stated on the package. When the Fireless Cooker is used the cereal is left in the cooker over night. Baked Left-Over Cereal 1 C. cooked Cream of Wheat 1 C. com meal mush 1 C. milk 2 eggs — whites and yolks — beaten separately ^5 C. melted butter 1 t. salt Combine ingredients. Bake in buttered pan in moderate oven. • Serve hot. Cereal Pudding 1 C. cooked cereal 2 C. milk 2 eggs — yolks and whites — beaten separately Simple Courses in Home Economics 45 1 Square Baker's Chocolate, melted in 1/3 cup boiling water 1/^ C. sugar (,Add nut meats if desired.) Mix ingredients. Bake in buttered dish, in moderate heat. Serve with whipped cream. Cream of Wheat 1 C. each of milk and water — boiling Add 1/2 t. salt % C. Cream of Wheat. Cook in double boiler 40 to 60 minutes. Add White of 1 egg — beaten stiff Serve hot. Note: This is a splendid way of preparing Cream of Wheat, especially for children. A few dates, figs or raisins added to the cream of wheat while cooking makes a delicious and nutritious addition as well as a variety. CHEESE Subject INIatter Cheese is the curd of milk and is a concentrated, nutritious food if carefully prepared. The cottage cheese is the simplest form and this ia easily made in the home. The directions for making this cheese are given underr the recipes. A pound of American cheese represents the casein and fat from a gallon of average milk. The composition of this cheese is as follows: -r. rer (jent Water 31.6 Protein ■ 28.8 Fat :. 35.9 Mineral salts 7 Carbohydrates 3