A simple course in home economics for rural schools

covered — from 5 to 7 m. Note: The white should be soft and jelly-like and the yolk soft but not liquid at 7 m. 2. Hard: Same method as above — cook 40 to 45 m. Note: Cover with cold water, allow to stand a few minutes before peeling. The egg should be dry and mealy. Simple Courses in Home Economics 61 Scalloped Eggs Arrange chopped, hard-cooked eggs in alternate layers with medium white sauce. .Cover with buttered crumbs. Brown in moderate oven. Serve hot. Six eggs will serve eight. Scrambled- Eggs 5 eggs^slightly beaten 1/2 C. milk 1/2 t. salt f. g. pepper Pour mixture into a double boiler containing 1 T. melted butter. Cook until a creamy consistency — stir lightly and constantly. Serve on toast. Stuffed Eggs 4 hard cooked eggs^ — cut into halves, lengthwise or crosswise. To the 4 yolks, mashed, add 2 T. grated cheese 1 t. vinegar or salad dressing f. g. pepper Salt to season. 1 T. melted butter Fill halves of white with above mixture. To serve hot. Reheat in white sauce. To serve cold. Arrange on a serving dish, garnish with parsley. Golden Rod Style White of 1 hard-cooked egg, cut fine; add to 1/4 C. white sauce, heat, pour over 1 slice of toast, sprinkle with Yolk — riced. FRUITS Subject INIatter Fruits are one of our most important and popular foods. During the spring and summer, we have a large variety to choose from. Berries, melons, figs, peaches, pears, and grapes come together, or succeed each other in rapid succession. With the coming of winter months, however, the varieties become fewer and fewer, until at last we fall back upon the most popular one in the fruit world, the apple. The cranberry, too, is regarded as a staple winter fruit, and the Thanksgiving turkey is never considered complete without its invariable accompaniment of cranberry sauce or jelly. Dried and evaporated fruits are also popular during the winter months. Probably the most nutritious and the best known of these are the evaporated apples, peaches, apricots, and dried figs, dates, raisins, and prunes. There are numberless ways of serving these fruits — in fact, there is a book entitled ''One Hundred Ways of Serving the Apple." A few practical recipes which can be used advantageously in the school and in the home are given in this bulletin. Potatoes are not the only foods containing starch. All grains have a large amount. The most important grain is wheat because it is used so generally for bread-making. We have only to look at a slice of bread made from this grain to tell that it contains starch. Some fruits also contain starch, though the majority contain a larger amount of sugar. While starch and sugar do not resemble each other very much in appearance and taste, they have the same use in the body, i. e., furnishing heat and energy. A simple test for starch is tincture of iodine. Dilute a few drops in cold water, and drop a little of this mixture on any food. If it contains raw starch the iodine will turn it purple, if cooked, blue. Have the pupils test potatoes, apples, and any other foods at hand for starch. Simple Courses in Home Economics 63 Review the Potato: Principal food value — starch. How the best method of cooking was determined, i. e., by finding out the characteristic properties. Review the tests used in determining properties, i. e. : By grating the potato.